Fin sept 2017 web

FOOD INDUSTRY NEWS SEPTEMBER 2017

FOOD

OCT. 16th SEE PAGE 21

35 CELEBRATING

YEARS

INDUSTRY NEWS Follow us on Facebook and Twitter!

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Chicago Gourmet 2017

Celebrate ten delicious years of Chicago Gourmet, as the festival introduces eXtraordinary chefs – eXtraordinary places, a collection of events showcasing the acclaimed chefs in some of the city’s most recognizable places.

September 19, 6-8 p.m.: Cocktails on The Crown ($50/ person) – Marvel at the unparalleled skyline views as you sip on custom cocktails crafted by Chicago’s premier mixologists on the 25th floor of the stunning Tribune Tower.

This event is produced in partnership with the James Beard Foundation’s Greens program, which curates events for foodies under 40. Greens members receive a discount.

September 20: Daring Design Dinner at the Robie House ($225/person) – Gain exclusive access to the famed Frank Lloyd Wright’s treasured Robie House in Hyde Park, and indulge in a multi-course meal prepared by all-star chefs Matthias Merges (Yusho, A10, Billy Sunday) and Carrie Nahabedian (NAHA, Brindille). Constellation Brands will pour from the Robert Mondavi Reserve collection.

Continued on page 3

Chicago Gourmet returns with a stellar lineup of events and all-star chefs. Celebrate September in extraordinary locations with amazing evenings.  See our story on page 1 and continuing on page 3

MANNY MEMORIES

Chicago’s iconic Manny’s Cafeteria and Deli is celebrating its 75th anniversary this year. The operation has been a Chicago favorite for decades, and is well known for its huge corned beef sandwiches and Jewish specialties served to guests “cafeteria style.” This restaurant is a favorite of many local, County and State politicians. Several presidents have also patronized the establishment. Pictured above celebrating the restaurant’s anniversary is Ken Raskin (son of Manny), his wife Patty and kids Jessica and Danny who are pictured with Chicago Mayor Rahm Emanuel. The birthday cake was created by Eli’s Cheesecake.

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Food Industry News® September 2017 CHEFS Continued from Page 1 September 23: Japanese Dinner Under the Stars on the Pritzker Pavilion Stage ($250/person) – Dine under the stars on Millennium Park’s dramatic main stage, designed by distinguished architect Frank Gehry. Guests will enjoy celebrity chef Ivan Orkin (Ivan Ramen, Chef’s Table), Chicago’s Takashi Yagihashi, and international star Naoyuki Yanagihara.

Guests will enjoy expertly matched selections from Suntory Toki whiskey and Joto Sake.

September 23: Sweets & Beats: After Hours Dance Party on the Willis Tower Skydeck ($85/person) – Host chef Mindy Segal (Mindy’s Hot Chocolate) teams up with Chicago’s “first ladies of pastry” to throw a tasty party featuring custom dessert bites, cocktails and more as guests dance the night away to a live DJ. !

September 24: Rise & Shine Gourmet at the Chicago Athletic Association Hotel ($40/person) – Presented by UnitedHealthcare, start your Sunday with a professionally guided, energizing yoga session at a landmark property. Following each yoga session, guests can feed their soul (and their belly) with brunch bites and morning cocktails presented by your favorite chefs!

McDonald’s Indulges Afternoon Snackers

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McDonald’s is exMichael’s Beef panding its line of indulgent sweets in a House, Oak push to boost after- Park IL noon snack-time traf- Peter Romas fic and sales, with has been part of sundaes, frappes and a family of restaubaked goods including rateurs for most of his life. Just in FOOD INDUSTRY NEWS the past 20 years, 1440 Renaissance Drive, Park Ridge, IL 60068 his family took 847-699-3300 over the now, 50 Valerie Miller, President and Publisher Mark Braun, Associate Publisher year old Wolfy’s Terry Minnich, Editor Hot Dogs on PeCary Miller, Advertising/Vice President 847-699-3300 x12 terson in Chicago Paula Mueller and opened WestClassifieds/Office Manager mont’s Citrus, a Nick Panos, Corporate Counsel Bob Zimmerman breakfast place.

Independent Advertising Consultant Peter has now 312-953-2317 Davy Kusta completely reIndependent Advertising Consultant habbed the once (708) 439-1155 ––––– well known MiJames Contis 1927-2013 chael’s Beef House Food Industry News Issue 9, September 2017 at 6747 North Ave (ISSN #1082-4626) is published monthly, $49.95 for a three-year subscription, by Foodservice Publishing, in Oak Park. He 1440 Renaissance Drive, Suite 210, Park Ridge, IL 60068-1452. Periodical postage paid at Park Ridge, IL, and has updated the additional mailing offices.

POSTMASTER: Send address changes to entire place and Food Industry News, 1440 Renaissance Drive, Suite 210, Park Ridge, IL 60068-1452. now re-introduc___________________________ For advertising or editorial information, call (847) 699-3300 es his homemade or online: www.foodindustrynews.com This publication cannot and does not assume the responsibility Italian Beef, burgfor validity of claims made for the products described herein.

Copyright © 2017 Foodservice Publishing Co., Inc. ers, Grecian chicken and Vienna Beef hot dogs just WE SUPPORT: to name a few menu favorites. Plenty of seating and Illinois Restaurant Association National Restaurant Association parking to reinvigorate this old neighborhood favorAmerican Culinary Federation Club Chefs Association of America ite since 1978. –Bob Schwartz Greater Chicago Club Managers Association of America

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Food Industry News® September 2017

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4 Habits that Rob Your Happiness

1. Focusing on everyone’s story except your own. Don’t be so satisfied with the success stories of others and how things have gone for them that you forget to write your own. Incredible change happens when you decide to take control.

This means consuming less and creating more. It means refusing to let others do your thinking, talking, and deciding for you. It means learning to respect and use your own ideas and instincts to write your passage. If you want your life story to soar to new heights, you’ve got to clear a path, reduce the timesinks weighing you down, and pick up the things that give you wings.

2. Waiting for the perfect moment. Your ability to grow to your highest potential is directly related

to your willingness to act in the face of imperfection. You will come to succeed not by finding a perfect moment, but by learning to see and use life’s imperfections perfectly.

3. Harboring hate. Everything and everyone you hate rents permanent space in both your head and heart.

So if you want to eliminate something or someone from your mind, don’t hate. Instead, disconnect, and don’t look back..

4. Holding tight to anxiety.

Someday when you look back over your life you’ll realize that nearly all of your worries and anxious fears never came to fruition – they were completely unfounded. Let go of your need to always be right and control others. Let go of your pretentiousness and your need to have everything your way. Underneath all these layers of nonsense there is a happy, productive person.

With this quarter already running, it is good to remember that 2018 is just over 30 days away. When New Year’s Eve rolls past you, you probably will promise to exercise more, to cut down on fatty foods, to lose weight, and to get serious about projects. But, what about work? Have you made any New Year’s resolutions relating to your job? We can offer some suggestions.

Here are five easy resolutions you may want to consider adopting in 2018.

1. Resolve to win back one customer each day. At a small company in New York, management put every employee on the telephones to call clients who had ceased doing business with the company or had not done business within the most recent three-month period. The callers asked clients to report any mistakes that may have occurred and offered to do whatever it would take to make things right. The result: 40 percent of the customers came back. Can you carry out a “win-back customers’ campaign of your own? You don’t need a formal survey or script for such calls. Simply let customers know you’ve missed hearing from them and wondered if there was a problem you hadn’t been aware of. Be careful though: your words will ring hollow if you don’t carry out whatever action is necessary to make that customer happy again.

2. Resolve to surprise one customer each day. When a restaurant gift card refused to be read, the customer sent it back to the main headquarters explaining that she had several dollars remaining, but wanted to report this. She was surprised by a letter of apology and an entirely new card for the full gift card amount. “I was a big fan of them before,” wrote the customer, “but now I’ve got a story about just how well they treat customers. I’m a fan for life!”

3. In 2018, make an effort to provide surprisingly good service to at least one additional customer each day. That might mean handling a request more quickly or going out of your way to be cheerful even though you’re having a bad day of your own. The extra effort you make for the customer could make his or her day.

4. Resolve to get to know your customers’ needs better in 2018. Learn from each conversation you have with customers so that you and your company can serve them better in the future. Customers like to know someone is interested in seeing that their needs are met. Ask questions and let customers know the solutions you can provide.

5. Resolve to thank every customer you have contact with each day. Ellen, a cashier, says, “It has to be the hardest thing in the world sometimes, but I make a point of saying thank you to everyone. After all, even if a customer is unhappy, he or she has taken the time to let us know, which means the person wants to keep doing business with us. It’s not easy, but I always feel good when I see the unexpected look of surprise on the face of a customer who didn’t expect me to be thanking him or her.”

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Food Industry News® September 2017

James Beard Foundation Taste America® Culinary Tour Chicago’s weekend-long Taste America program will feature a one-of-a-kind benefi t dinner prepared by Taste America All-Star Michael Voltaggio, Stephanie Izard, and pastry chef Mari Katsumura, as well as free in-store consumer events at Sur La Table® - North Michigan Shops with celebrity chef appearances, cooking demonstrations, book signings, tastings from local producers and artisans, and more.

Chicago’s itinerary will kick off on Friday, October 27 at Radisson Blu Aqua Hotel, Chicago with A Night of Culinary Stars, an exclusive dining event benefiting the James Beard Foundation.

The evening will begin with a reception filled with cocktails and hors d’oeuvres from local chefs and restaurateurs, including Andrew Zimmerman** (Proxi & Sepia, Chicago), Nicole Pederson (Found & The Barn, Chicago), Jenner Tomaska** (Next Restaurant, Chicago), Cosmo Goss & Erling Wu-Bower** (Pacifi c Standard Time, Underscore Hospitality, Chicago) and Sandra Holl (Floriole Bakery, Chicago). Emcee for the evening will be Kevin Boehm**, co-founder of Boka Restaurant Group. Afterwards, guests will be seated for an extraordinary one-night-only dinner prepared by Taste America All-Star Michael Voltaggio (ink., Los Angeles) along with Local Star Stephanie Izard (Girl & The Goat, Little Goat Diner & Duck Duck Goat, Chicago) and pastry chef Mari Katsumura (entente, Chicago).

The benefi t dinner is co-chaired by Jimmy Bannos, Owner, The Purple Pig and Heaven on Seven; Michael Olszewski, Owner, Grace Restaurant; and Vincent Lawrence, CEO, Imperial Lamian. Honorary Co-Chairs include David Whitaker, CEO, Choose Chicago; and Sam Toia and Mary Kay Bonoma, President & CEO and Executive Vice President, respectively, Illinois Restaurant Association.

On Saturday, October 28, free in-store consumer events will take place at Sur La Table® located at 900 North Michigan Avenue, Chicago, IL 60611. Activities will include cooking demonstrations and book signings by All-Star Michael Voltaggio and Local Star Stephanie Izard, tastings from local producers and artisans as well as product demonstrations and tastings from national sponsors. Reservations for the free cooking demonstrations will begin on Friday, October 13 at jamesbeard.org/taste-america-chicago.

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Food Industry News® September 2017

Rob Bernstein Guest Speaker at Shmoozefest With County, State and Federal officials changing labor laws to favor employees, food business owners and operators need to stay ahead of these employment changes to avoid costly lawsuits. With this in mind, Food Industry News has partnered with Rob Bernstein of Laner Muchin, an attorney specializing in labor law issues facing the food industry, to present a 45 minute, informative free seminar at 3PM on Monday October 16th at the Trophy Room, conveniently located at 170 W. Ontario Street (at LaSalle in the River North area of Chicago). Immediately following this free seminar, will be a Shmoozefest food industry mini-trade show networking party. Be sure to attend. It is free and the seminar can save you thousands of dollars by learning what not to do.

This is what will be discussed at the seminar so that you can learn how to help minimize the risk of employment lawsuits: Tips to make sure that your Handbooks are compliant with the law and practical for your businesses.

How to best Fire, Hire and Discipline Employees -- making sure that you have good systems in place in these important areas and that your managers/supervisors are well-trained in these areas.

Best practices for you and your managers/ supervisors understand what to do in the face of an employee complaint to best protect your business.

Wage and Hour Practices -- wage and hour claims and class actions, as well as audits by the state and federal government agencies, are ever increasing, so making sure that your wage and hour practices are compliant with the law is critical to protect your business.

Social Media Issues -- making sure that you and your managers/supervisors understand what the current state of National Labor Relations Board law is in this area and the impact that has on your business’ disciplinary and termination decisions for social mediarelated conduct.

SUPERVALU to Buy Distribution Center in IL SUPERVALU has received court approval to purchase a former Central Grocers distribution center in Joliet, Ill., for $61 million. The move will likely allow independent retailers in the area to offer more items under private brands, an expert said. – Adapted from The Chicago Tribune

40th Anniversary - Winesellers Ltd.

Winesellers, Ltd. celebrates its 40th anniversary this year, marking a two-generation legacy as an acclaimed importer and marketer of quality wines from around the globe. The Niles, IL-based family-run company— named 2015 Importer of the Year by Wine Enthusiast Magazine—saw double-digit growth in recent years, and continually receives recognition for its diverse selections.

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Chefs’ Gastronomy Skills at Alinea Alinea head chef Grant Achatz, executive chef Mike Bagale and chef de cuisine Simon Davies are turning food into an art form at their 3-Michelin star Chicago kitchen. The restaurant, voted best in the country by Business Insider, boasts an inventive menu and an immerOn Monday October 16th at the Trophy Room, 170 W. Ontario Street (at La- sive experience in three Salle in the River North area of Chicago) will host SHMOOZEFEST. See page distinct dining rooms. – 21 for details; the event is free.

Adapted from Business Insider

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Are You reAdY To STArT SAving?

“Being a member of GARA makes my life easier.”

Nick Gountanis, Gojo’s Restaurant

“I would recommend to any restaurant chain or independent that they join GARA.” Frank Bolos, Jameson’s Char House

“Not only do I get rebates and lower pricing but my compliance helps other GARA members, too!”

Jim Romas, Wolfy’s Hot Dogs and Michaels Beef House

Partnering with GARA helps us to be more profitable.”

George Fountalas, The Mirage Restaurant

“We get lower pricing and rebates on many of the products and services we use every day.”

Tom Coutresis, Grove Kitchen

“Being a member of GARA gives my business strategic advantages in the market.”

George Frangos, Liberty Restaurant

“Joining was free and an excellent decision.”

Pete Kostopoulos & Spiro and Katie Kouvelis, Buttermilk Pancake House

“Being a member of GARA amplifies my buying power.

I would recommend to any operator that they join GARA.” Manolis Alpogianis, America’s Dog & Burger

“We owe much of our strength, success and profitability to our involvment with GARA.” Pete and Jim Sarantopoulos, Palatine Inn Restaurant

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“Our membership has added at least $150,000 to our bottom line since joining.”

Tim Vassiliou and Nicholas Katsis, Charcoal Delights

“GARA offers the best of both worlds; we save money and they give back to local charities.”

Steve Theofanous, Around The Clock Restaurant

“My GARA membership gets me lower invoice pricing and rebate checks!”

Tom Arcanitis, Sports Page Bar & Grill

“The more you buy, the larger the rebate!

We save on all major brands.”

Thomas Mannos, Exchequer Restaurant and Pub

“GARA helps us keep our food cost down.”

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“We think everyone should join!”

Sellia and George Arvanitantonis, Cupitol by Elly’s Pancake House

“Over the years I have saved thousands of dollars on the highest quality products.”

Gus Couchell, Greek Islands Restaurants

“The companies we work with through GARA are the companies I would be buying from anyway. GARA gets us better pricing and rebates.” George and Christina Lemperis, Palace Grill Restaurant

“Being a member empowers us to save money.”

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“I am glad I receive volume pricing from my vendors through my membership with GARA.” Peter Mastorakos, Eggheadz Café

Call now to start saving: Office: 847-824-6941 bgonzalez@garcsavings.com “We sometimes serve 800 guests in an evening, so the savings really add up fast!”

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Food Industry News® September 2017

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Tracking your restaurant’s key numbers in a way that helps you know how well you’re doing provides the information you need to manage your costs and make good business decisions. There are three reports that contain the numbers most critical to ongoing restaurant success.

1. Prime Cost - Prime cost is cost of sales (food and beverages) plus all payroll-related costs, including gross payroll of all management and hourly personnel and payroll taxes, benefits and workers’ compensation. Prime cost should be no more than 65 percent of total sales in a table-service restaurant and 60 percent of sales or less in a quick-service operation.

2. Break-Even Sales - To calculate your break-even sales, first identify and total your fixed expenses in a typical month. These are the expenses you incur just to keep the doors open - even if there are no customers - such as rent, utilities, salaried and minimal hourly staff, recurring payments, etc. Next, calculate the variable expenses. These are the cost incurred once a sale is made, such as food and beverage costs and credit

Personalized Service card fees, and should be expressed as a percentage of sales. Subtract the variable cost percentage from 100 percent to find your gross profit percentage (Example: 35% variable cost equals 65% gross profit). Finally, divide your total fixed cost (in dollars) by the amount of gross profit percentage to discover the break-even sales point.

3. Cash Flow - All too often cash can be sufficient one week only to turn into a shortfall and potential overdraft situation the next. The amount of cash generated or consumed by your business must be looked at in a different way than that of your P&L. Cash flow is primarily a “timing” issue. Getting a handle on your cash situation is about understanding “when” cash flows into your business from sales and other sources and “when” cash flows out of your business as expenses and other obligations are paid.

To be successful as an independent operator, you need to make sure that your financial skills are just as strong your culinary and restaurant management skills. Without all three skills working in tandem, your restaurant will never achieve the level of financial success that you want and deserve. – For more information visit www.RestaurantOwner.com

Poor management, low value for money, bad attitudes, inattention to details, ignorance, lack of self-initiative, playing the blame game and poor service closes business and loses jobs.

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Courtesy ends when the last remaining guest can’t see the event is over; it is perfectly acceptable to be firm and fair, but accommodating a bore isn’t among the etiquette books. Close the tab, or if it is on your own turf, close the bar. Glance at your watch occasionally. Stifle a yawn or two. Start the clean-up.

When all else fails, be direct: Thank them for coming but you’re exhausted, or that you are wrapping everything up. Avoid offers to help with anything. If a guest has been over-indulging, ask if he or she needs a ride service.

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Food Industry News® September 2017

Ten Things Terrible Bosses Say... And Shouldn’t It is not normal or acceptable for a manager to criticize or belittle their employees, but lousy managers don’t know that. They may only ever have been managed by terrible bosses themselves!

Here are ten things only bad managers say. If you hear these things said at your workplace, it’s time to take action and get your job search moving!

1. I don’t make the rules, I just enforce them.

If you point out an inconsistency in a policy or a reason why your situation should represent an exception to the standard rules, it is your bosses’s job to bring that issue up to someone at a level to attend to it.

If your manager won’t do that, it’s because he or she is afraid to make waves — and thus not someone who deserves your talents.

2. If you don’t want the job, I’ll find somebody who does.

The excuse of a scared

middleman who can’t how long they can hang make a decision for fear onto their own position. of getting blamed.

7. I don’t want to hear 3. Just make it happen about problems unless and don’t screw it up. you’ve got a solution.

When your boss lays an That’s code for “I don’t impossible goal on you have a solution, either.” and then doesn’t want 8. We’ve always done to discuss it, it means it this way. they only care about one Which is probably why thing. They care about we ended up in this mess. getting in trouble from 9. You can be replaced their own boss if the goal in a heartbeat. isn’t met.

A bad superior can be 4. That sounds like a replaced faster if he or personal problem. she is intolerably bad for A manager who doesn’t the business. value your obligations 10. Because I’m the outside of work is not boss — that’s why. someone you can afford Code for “because I to work for much longer! can’t win here, I’ll use 5. If I wanted your this bottom card to win opinion I’d ask for it. this argument.” –Forbes This is another favorite adage for an out-oftheir-depth, incompetent manager who should not be responsible for leading other people — especially not you!

6. You’re lucky to have a job.

One wonders “I have to hang up now or my boss will kill me.”

8/14/17 10:23 AM

Food Industry News® September 2017

The Personal Styles That Appeal to the Senses If you’re going to be part of a quality team effort, it’s essential that you understand the different ways through which people communicate. Betty Hamlet, president of Hamlet Associates, a training firm based in Richmond, Virginia, lists three basic communication styles.

Auditory. People with this trait learn best through verbal instructions. They also tend to use such phrases as “Listen to this” and “Did you hear what happened?”

Visual. Spoken words fly right by this group.

They need memos, graphs, and charts. Their verbal tipoff: “Do you see what I’m saying?”

Kinesthetic.

These people prefer “hands-on” projects. For example, they enjoy taking something apart and putting it back together. A typical phrase: “How does that grab you?” –Dartnell

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Page 13

If you suffer from FOMO (fear of missing out), research has found that writing a daily journal entry can help. Recording an entry about an ordinary experience such as chatting with your bestie and reading it back at a later date makes the event seem more profound according to a study published in Psychological Science. This essentially sets up gratitude checkpoints for the future...especially FOMO moments.

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Food Industry News® September 2017

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Failures as when the service provider failed to give the proper service, or even caused damage beyond bad service. The five other categories: 1: Inconvenience 2: Employees’ responses to service failures; 3: Attraction by competitors 4: Ethical problems 5: Involuntary incidents beyond the control of the company –Sales & Marketing Executive Report

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If you think your number might be up at work, DESIGN and the possibility of being fired is in your future there are some things you can do to avoid getting axed, according to Richard C. Busse, an employment lawyer and author of Fired, Laid Off or Forced Out: A Complete Guide to Severance, Benefits, and Your Rights When You’re Starting Over. Over more than 30 years as an employment lawyer, Busse has come up with survival skills that can help employees salvage downward spiraling situations at their jobs.

First Busse recommends recognizing the warning signs: ■ Your boss starts to avoid you.

■ You start feeling anonymous or invisible at work.

■ Your boss starts working around you.

■ You no longer receive compliments for the work you perform.

■ Support for things you need to do disappears.

■ You can’t seem to do anything right.

■ You are assaulted with unrelenting criticism from the boss.

■ Your department gets reorganized and you’re the only one who suffers negative consequences.

Here are things you can do to forestall or avoid termination: Identify the problem and talk to your supervisor about it.

But never ask if you’re go-

ing to be fired. It reminds employers that they can fire you and might give them the message that you think they should fire you.

Acknowledge your boss’s authority. Show you know who’s in charge.

Ask exactly what is expected of you then do a better job of documenting your own performance.

Show your complete loyalty to your boss and the company.

If you hear that a merger is in the future for your company, try to make yourself more valuable to the company than your co-workers so that you’re not the one shown the door.

8/14/17 10:23 AM

Food Industry News® September 2017

Page 15

8 Ways You’re Killing Your Best People’s Productivity

At Portland, Oregon’s entrepreneurial World Domination Summit, business writer Jason Womack asked as many people as he could what their bosses had done in the past to get in the way of their productivity. Here are four problems he kept hearing: 1: Overbearing control freaks.

“They micro-manage me. I know how to prioritize my work.”

2: They don’t give a damn.

“They don’t acknowledge the work I’ve done. They only notice what’s left to do.”

3: Ambushing staff to belittle them. “They surprise me with questions I wasn’t prepared to answer about the business.”

4: Useless interuption and distracting chatter. “They call or stop at my desk and talk nonstop about personal things while I’m trying to get work done.”

You might be so caught up in your 312_Layout 1 3/27/12 3:40 PM Page 1 own stress that you KOP don’t realize you’re causing your own employees stress on a daily basis. When your employees are stressed out, they are unproductive and ineffective.

Let’s add a few more: 5: Talking, not listening. Nothing derails a business like a deaf despot on the helm. You know the type: “I’m right, you don’t count.”

6: I’m above you. “She’s a dictator, a loudmouth and a diva all-inone. If you try to change it, she’ll fire staff like they are peasants.”

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The fate of the International Space Station remains up in the air. The ISS was due to be shut down in 2020 but it was granted a four-year life extension in 2015. Yet President Donald Trump signed the NASA Transition Authorisation Act of 2017 and he wants the space agency to begin charting the space station’s future. NASA says it is set to cost US taxpayers as much as $4 billion each year, about half of the space agency’s human spaceflight budget. The House Subcommittee on Space heard suggestions that NASA would eventually place the ISS into private hands. But it is feared private pace companies may not be ready to seize control just yet, leading to the possibility of the US continuing funds until at least 2028.

Food Industry News® September 2017

How To Sound Better On The Phone

People can’t see you when you’re speaking on the phone, but they can hear you. So, the way you speak is extremely important. In fact, experts have calculated that 80% of communication over the phone is through your tone of voice; and only 20% is from the words you use. Here are our top tips on how to speak over the phone, and how to interpret someone else’s feelings through their tone.

FACIAL EXPRESSIONS Your facial expression can affect your voice. For example, if you smile, your voice will sound warm and friendly. On the contrary, if you have an angry look on your face, it can make you sound unpleasant.

SOUNDS No yawning, tutting or muttering. Instead, use short phrases to show that you’re following what the other person is saying such as “oh, I see, really?” or “uh huh.”

FOCUS If you’re checking your e-mails, surfing the internet, or answering messages, it’ll be obvious from your tone of voice that you aren’t really paying attention.

VOLUME If you speak too loudly, you could sound angry.

And if you speak too softly, it’ll be difficult to hear you.

PACE Speaking a little more slowly than normal will make you sound confident, and it’ll make it easier for the other person to understand you.

BREATHING Before making a call, take a few big breaths so you’ve got lots of oxygen.

GESTURES When you gesture, you bring extra air into the lungs, which can make your voice sound warmer. Gestures help you emphasise the right words or even find the words you need.

MOVEMENT If you’re feeling tense, stand up and move around. It will release the tension in your upper body and help your voice to sound more sincere or confident.

MIRROR What your contact is saying is good to reflect back.

If they’re using more formal and polite language, you should do the same; or if they’re joking around, adapt your style accordingly. This will help the other person feel more comfortable with you.

PAUSES Using pauses will make you sound more confident and in control.

POSTURE Keep a confident posture, with your back straight and your shoulders relaxed. If you want to appear really confident, you could adopt a power pose. This involves standing with your legs far apart (don’t worry, no one can see you!). Adopting this pose will make you sound more confident because you’re standing confidently.

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Food Industry News® September 2017

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Food Industry News® September 2017

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Can a Computer Generate a Truly Random Number?

No. Computers are often required to produce random numbers as they’re useful for a host of tasks, but computers produce these numbers using math-

ematical formulas, which means they aren’t truly random. This isn’t as bad as it seems, as true randomness is prone to producing bizarre patterns that can

fool researchers into seeing effects that don’t exist.

To avoid this, the so-called pseudo-random number generator (PRNGs) formulas used in computers undergo statistical tests to keep the risk of long ‘runs’ below a certain threshold. Even so, some computer-generated random numbers have still caused problems. Subtle patterns in the output of the so-called RANDU generator created by IBM in the 1960s is suspected to have undermined the reliability of many research projects over the years.

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Science Creates Muscles For the Disabled Your woolly jersey may soon do more than keep you warm: Swedish researchers have created “textile muscles” that could potentially help injured or disabled people to enable them to move more easily. It is their dream to create exoskeletons that are similar to items of clothing, such as running tights that you can wear under your normal clothes. Such a device could make it easier for older persons and those with impaired mobility to walk.” The material is made by coating regular fabric with a fluid capable of conducting electricity.

When a low voltage is applied to the fabric, the fibres from which it is made increase in length. So far, the textile muscles have only been used in a simple robot device to lift a small weight.

The next step is to integrate them into items of clothing, the researchers say.

Scripting Gives You Control Mentally scripting answers to certain customer responses, questions or statements is worthwhile. By scripting your response, you will be sure to include all the information the customer needs and at the same time, all the details you want to present. This approach provides more control because you know exactly what you are going to say and even when you’re going to say it.

Think of all the repetitive customer statements, questions and objections you hear on an ongoing basis.

Your response to each customer is probably a little different. Most service providers offer an excellent response to one customer, a good response to others and occasionally forget to include an important detail with some. Other times, you give a customer more than she wants. Use mental scripting, and all of your responses can be excellent.

To begin, make a list of the ten most common questions, statements or objections you hear from customers. Here are ten examples.

1. How do your costs compare?

2. Why does service take so long?

3. Who are your key competitors?

4. The contract is confusing.

5. How does the product work?

6. I’ll have to think about it.

7. I think I’ll shop around before I decide.

8. What’s the difference between the two service plans?

9. What does the warranty cover?

10. Can you explain how your emergency service works?

8/14/17 2:00 PM

Food Industry News® September 2017

Empowerment Comes With the Job

As a frontline service provider, you are automatically empowered to satisfy customer needs; it comes with the job. The only thing that may be undecided is the scope of your empowerment.

You are employed by your business, but the bigger picture depends on customer satisfaction to ensure a continued, satisfactory experience...

And that may be up to you to fix. Customers are easy to predict: As long as they are comfortable and satisfied, they will not leave.

In some cases your “good judgment” may be the limit to your empowerment. If your scope of empowerment is unclear, there are still a great many actions you can undertake to ensure customer satisfaction. n Be the customer’s advocate by representing his or her, interest to to your organization. n Explore every alternative before saying “no.” n Strive to balance the customer’s interests with your organization’s interests. n Do your part to make the customer’s and your organization’s interest one and the same. n Work closely and effectively with support units by understanding their point of view, while continually emphasizing customer needs. n Promote teamwork in order to help support customer service. n Give the customer the benefit of the doubt.

Avoid becoming so cus-

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Food Industry News® September 2017

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On-The-Job Etiquette

Want to impress your bosses?

Here’s how: ATTITUDE: Be cheerful: There’s a better chance your boss will ask you to help with bigger projects if he or she likes your upbeat energy. But don’t be too sweetie pie-ish: they might think you’re flaky.

Show initiative: Tell your boss that you’ll work late for any project. The more interest you show and hard work you do the more she’ll respect you.

Be appreciative: No matter what you’re doing— even mundane errands-you’re learning about how this industry works and making contacts with people who might be able to help you find a future job. So don’t pout—it comes off as immature.

A tip: When you’ve completed a project and are waiting for a new one, consider doing something by yourself, like organ-izing files or putting something right that is being over- looked... or ignored. Tell your boss, “I’ve noticed this and wondered if it is okay to ...” Pointing out that you’re thinking in the team spirit is what keeps some members of the team around. If the boss says no to your suggestion, keep on what he or she gives you and pitch a simpler task in a few weeks: your original intent may have been good, but either

the timing was wrong or there were other circumstances surrounding why it was the way it was.

SMALL TALK Grab all opportunities: Like if you’re alone in the elevator with your boss or someone higher up in the company, don’t freak out: This is your chance to have their undivided attention. Initiate a conversation by saying something like, “Hi. I’m Sophie, the advertising intern. l want you to know how excited I am to be here.”

Make it casual: If you’re working long hours on a project with coworkers, use a lunch break to get to know them by asking a little about themselves. Say something like, “How did you get started in this field?” or “Where did you work before coming here?” But know your boundaries: Don’t push it if they are unresponsive. They might just want some time alone. A tip: When you leave a job, exchange personal email addresses of colleagues you are close to. People leave jobs, so keeping their personal contact information, not the firm’s, will keep you in touch if you want to reconnect.

WORK ATTIRE When in doubt, go conservative.

Start with a skirt that hits below the knee, and a modest top. (That means no cleavage, belly button or bare arms.) Then, in your first

week, see how your boss and coworkers dress and what’s considered appropriate for your office.

You don’t want anyone to think you’re too casual, too outrageous, or too stuffy; if you stand out in that way, people might feel you don’t fit into their office culture.

Remember, you’ll get ahead by showing how together and capable you are-on the outside and in.

DON’T: Make personal calls: Even if you whisper, your casual vibe will scream, “l’m not on a business call.” So wait until you’re out of the office to make them.

Flirt: You’re there to work—not to find a date. People won’t take you as seriously if they think you’re more focused on a guy than on getting stuff done.

Gossip: Listen to what people are saying to be in the loop, but never add anything. You just can’t trust coworkers 100% to not spread what you tell them.

Hang out: You’ll look like you’re more interested in socializing than working. When people try to chat, just say, “l love talking to you, so let’s catch up after work.”

Whine: Don’t complain about your work, no matter how bad it is. If your coworkers and boss can commend you for staying positive, they’ll probably recommend you to potential employers in the future.

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It also pays to remember that buyers in the food industry, especially chefs and food service operators say that they have limited (or no) time to look at social media or go hunting for a company on the Internet.

They do however, look at Food Industry News to find trusted vendors each month.

Outgoing president of The FBEE (Food and Beverage Equipment Executives) of Chicago ( r ) Dirk Ahlbeck of Sassetti Certified Public Accountants recently passed the gavel to the incoming president of the FBEE, George Kanavos of Devanco Foods. The FBEE began its legacy of helping local (non-competing) suppliers to network and prosper in 1940 and is now considered the premier networking group for Chicago’s leading foodservice suppliers. The group meets monthly to discuss opportunities and issues relating to growing their businesses. Photo credit, Cindy Kurman, Kurman Communications.

Sept. 2017

Sapporo Acquires Anchor Brewing Anchor Brewing Company’s flagship beer, Anchor Steam® Beer, has been brewed in San Francisco since 1896. Sapporo has a long-standing history in Japan dating back to 1876 and an appreciation for craftsmanship and provenance which are all fundamental tenets of Anchor.

“Both companies share a brewing philosophy backed by long histories and this transaction enables both Sapporo Group’s US business and Anchor Brewing Company’s global business to make a further leap forward,” said Masaki Oga, President and Representative Director, Sapporo Holdings LTD.” More than 50 years ago, Anchor started the modern craft beer movement, and today, Sapporo stands alone as the best-selling Asian Beer in the United States for more than 30 years.

Anchor’s experienced management team will continue to run the business but now benefit from superior financing and additional resources. Sapporo is committed to preserving and maintaining Anchor’s operations in San Francisco, including the historic Potrero Hill brewery. Sapporo will invest in the brewery to improve production efficiencies and will strengthen all aspects of management and production to ensure the highest quality of beer is consistently delivered. In addition, Sapporo is fully supportive of Anchor’s new public taproom concept that will be opening soon.

Sapporo will also export Anchor to new international markets using its global distribution resources.

Anchor Distilling Company will now become a fully independent company in its own right.

8/14/17 2:01 PM

Food Industry News® September 2017

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Page 23

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Stephanie Scharf, Ted Banks, and Sarah Marmor, partners in the law firm of Scharf Banks Marmor LLC, celebrate their 5th anniversary of serving the food industry. This firm has developed a stellar practice of helping food companies, domestic and international, small and large, to protect their brand which is typically one of the greatest assets a food company can have. Time and time again, it has been proven that using a law firm well-versed in understanding your industry can save you money and stress in the long run.

Cupitol Coffee & Eatery recently hosted its Tasty Birthday Bash. The Evanston eatery baked up free treats for their 1-Year Anniversary. Buttermilk Café plans on opening a second location at 1715 Freedom Drive in Naperville. They have a location at 7 W. State in Geneva. Chicago Bourbon & BBQ Fest will be held at 2000 W. Roscoe at Damen & Roscoe Sept.

9-10. Attendees can expect bourbon, whiskey, meats and two stages of music .Country Superstar Luke Bryan’s Huntin, Fishin and Lovin Every Day Tour with Brett Eldridge will be held at Hollywood Casino Amphitheatre in Tinley Park Sept. 16. Galena Octoberfest will be held at Depot Park in Galena, IL Sept. 30, 2017 featuring the Ceremonial Tapping of the Keg, live music and food and drink. The Long Grove Confectionary Village Store is moving to a new location. The building will be at 114-128 Old McHenry Rd. in Historic Long Grove with plans on opening Fall 2017. Murphysboro Apple Festival—the oldest and larg-

sept 17-24.indd 23

est alcohol free festival in Southern Illinois will be held Sept. 11-16. Nando’s Peri Peri plans on opening its flagship Chicago restaurant in Sept. at 165 N. Michigan Ave. The new and highest profile location marks the 12th Nando’s to open in and around Chicago over the past two years. The Taste of Polonia Polish Festival will be held at the Copernicus Center, 5216 W. Lawrence in Jefferson Park on Sept.

1-4. The event will feature live music and Polish food & beer. The 130th Sandwich Fair (established 1888) in DeKalb, County, IL will be held Sept. 6-10.

The fair will include agricultural exhibits and commercial venues. The Alzheimer’s Association’s Walk to End Alzheimer’s will take place on Sat. Sept.

23 at Busse Woods in Elk Grove Village. Scandinavian Day Festival will be held at Vasa Park in South Elgin Sept. 10. The first ever National Bakery Day will be held Sept. 28 Retail Bakers of America celebrate the success of the independent bakery with a sweet new holiday.

How Much Sleep Do I Really Need?

The cliché is that we need eight hours a night, but in reality, it varies.

Our sleep requirements change throughout life.

Guidelines proposed by the National Sleep Foundation in 2015 recommended that newborns have 14 to 17 hours per night, teenagers have eight to 10 hours, and adults have seven to nine hours. These guidelines focus largely on “average” requirements, but individuals can differ greatly from one another. For example, it may be appropriate for certain teenagers to have as few as seven

hours per night, or as many as 11. If you’re not functioning your best,

it’s worth considering whether you’re getting enough sleep.

8/16/17 9:52 AM

Page 24

A Message on Management

n Many failures could be avoided if management would ask their staff for input. n Business disasters can be turned into opportunities.

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n Mistakes are reported to leaders too late? n Biggest problem in managing—Cover-ups by the staff. n A problem: Leaders who haven’t planned years, months, or even weeks in advance. n Don’t miss the warnings on future problems; it can be a big mistake. n Be prepared to act on problems that appear. n Everyone should be involved in teamwork. n Think like a customer, communicate with staff, listen, accept criticism, stay credible, act and work like an owner.

Food Industry News® September 2017

Theft & Substance Abuse High in Foodservice

Employee counterproductivity remains prevalent in the restaurant industry, and entry-level restaurant and fast food employees admitted stealing an average of $114 annually in cash and merchandise from their employer, according to a recent survey. Managers, while less likely to steal than hourly workers, still confessed to taking an average amount of $80 each year.

An Annual Survey of Restaurant and Fast Food Employees questioned 1,375 employees from 14 restaurant companies regarding their work attitudes, job performance, and how often they engaged in counterproductive behavior such as employee theft and substance abuse. The study also explored how employee behavior differs between fullservice restaurants, in which customers dine at a table or booth and are served by waitstaff, and quickserve restaurants, where customers pay for and receive their meals over the counter.

Your staff is your Although the results were similar between business’ life-blood. both types of restaurants, full-serve employTreat them respectfully. ees were two times more likely to admit con-

suming alcohol on the job and 76 percent more likely to come to work hung over from alcohol. Full-serve employees were also more likely than quick-serve employees to engage in accident-related activity.

Organizations may find it less costly to screen out potentially counterproductive applicants than to deal with a whole range of deviant behavior after the hire. These results suggest that organizations may be able to use one or two measures of deviant behavior, such as predictors of substance abuse or honesty, and avoid hiring individuals who may engage in many different forms of counterproductive behavior.

According to the study, companies can minimize or deter counterproductive behavior and encourage work performance and dependability by effectively communicating most, if not all, of the values important to organizational culture. Companies that pro vide training in areas such as business ethics and workplace security can send a strong message to employees that dishonest behavior is unacceptable. From Hospitality News

8/14/17 2:01 PM

Food Industry News® September 2017

Six Simple Changes To Make Your Workday Work Better 1. Prioritize Prioritizing. Prioritizing tasks takes a lot of mental effort, so you should plan to think about your day or week when your brain is the freshest. Then, organize your time considering which tasks are most important, how much time you’ll need for each, and the best time of the day or week to complete them based on your body’s rhythms.

2. Establish Routines. Our brains are wired to be very good at executing patterns.

Establishing routines around the way you carry out regular tasks makes you more efficient and productive. For example, create email rules to automate checking email, responding to routine requests and archiving emails. You may create a similar routine for opening, reading and filing physical documents. In the same way, stick to set routines for starting and completing new projects or delegating tasks to others.

3. Create A FiveMinute List When you don’t have the energy to start a major task or you find your energy waning, so use a five-minute list: A to-do list of easy, lowintensity tasks that you can do in less than five minutes. It might be an internet search, printing out and sorting documents, or light research.

Whatever it means for you, the five-minute list can help you be productive even during the times you have difficulty

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4.

Take Breaks.

Complex tasks, like writing or strategizing, take a lot of mental effort, and your brain can only focus for a limited amount of time. That means it’s critical to take breaks and let your brain rest. Take a walk or socialize for a bit.

Then when you get back to work, you’re energized again.

5. Don’t Multi-Task.

One thing the brain is not good at is multi-tasking, or switching rapidly between tasks. Nothing gets your full attention and you’re more likely to forget things. Instead, it’s better to focus on one item at a time.

6.

Procrastinate.

Yes, believe it or not, procrastination is not always the enemy of productivity. It sends an important signal. If you’re procrastinating, ask yourself why. Is the idea not yet fully formed? Is the task even worth completing at all? Is the project out of alignment with your goals or skills? Use the information to cull your to-do list and focus on what’s really important.

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new Paypal Scams Won’t Protect Sellers A seller can accept payment, ship items and still have their payment frozen by a credit card provider. That’s the bad news for Ebay and Paypal users; further, a seller may receive a $20 chargeback from the buyer’s credit card. A large part of the “chargeback scam” allows scamsters to receive items and in some cases resell them, followed by a hold on their original payments. If your business sells on Ebay, keep postage, shipping and fulfillment records. A warning: even a USPS receipt for delivery may not tip the chargebacks in a seller’s favor.

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The Brands Within The Businesses

Originally built to serve Amazon.com’s cloud computing platform, Amazon’s Web Services now fuels much of the Internet and makes more than $12 billion a year.

Geico, Berkshire Hathaway’s insurer made over $25 billion in 2016. It’s one of several Berkshire businesses that would make the 500 list if broken out.

The iPhone, Apple’s venerable cellular all-in-one gadget, represents 63% of its $216 billion revenue. If it were a stand-alone company, it would still be one of the world’s largest.

sept 25-32.indd 26

Design-On-Demand Furnishings

The furniture industry has always been clunky.

But thanks to technological breakthroughs and shifting consumer demands, disruptive “fast fashion” creators like Homepolish, an on-demand interior design service, the idea of waiting eight weeks for a couch seems absurd, especially to younger consumers. The shift has created an opening for upstarts like Cloth & Company, which launched in 2016. Taking advantage of advances in digital textile-printing technology, the company custom-prints fabrics in-house in a matter of days. That means Cloth & Company holds no inventory, takes more design risks, and can spin up partnerships with retailers like Target and Amazon in a matter of a month, says cofounder Meganne Wecker.

For incumbent furniture players, particularly at the high end, the challenge will be streamlining operations, more than improving design. Most people can’t tell the difference between a $15,000 Eames lounge chair and a $2,000 replica— especially on Instagram.

Food Industry News® September 2017

Top 5 Employee Habits Maybe you’ll win the lottery. Or a wealthy relative will leave you a fortune. But if neither possibility turns into reality, you’ll have to go to work tomorrow, where your best chance of getting ahead is to be the best employee you can. Here’s some advice for making an impact at work: ■ Be positive. Managers and co-workers like working with people who are upbeat. Refrain from complaints, cynicism, and sarcasm at work.

Support what’s working, and fix what needs to work better.

■ Communicate. The ability to express your ideas clearly is one of the most important skills you can master. Get your messages across in concrete, concise language that everyone can understand without confusion.

■ Compliment people. Tell people sincerely when you appreciate their work, their assistance, or their support. Highlight their tangible achievements, connect your praise to your organization’s goals, and don’t overdo it. Everyone likes to hear, “Thank you,” or, “Good work.”

■ Be honest. Admit your mistakes, and ask openly about things you don’t understand. “Fake it till you make it,” has a place in your career strategy, but in the long run you’ll do better by being up front with your workmates.

■ Keep learning. Don’t rely too long on what’s worked for you in the past. A commitment to your own development shows that you’re serious about your career, and gets the attention of managers looking for tomorrow’s leaders.

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Food Industry News® September 2017

Page 27

Why Retail Will Do Just Fine in 2018 Make no mistake, many large national chains face grim futures. But look beyond clothing chains and department stores and you’ll see a pretty healthy industry. National brands like J.C. Penney, Macy’s, and Sears kicked off the year by reporting awful holiday season results—and then announcing hundreds of store closings. Big names from Ralph Lauren to Staples followed suit, bringing the number of national chains’ store closings to the highest number of closures since the Great Recession.

What seems like a retail-pocalypse is really a shift in where and how consumers shop. “Retail has gone through periods of creative destruction before,” says Joel Bines, a managing director at consulting firm AlixPartners. In the end, the companies left standing may emerge stronger than ever.

But the way consumers spend has changed, perhaps irrevocably. And for stores that can’t adapt, there’s likely to be more pain ahead. One of the biggest problems is shoppers’ discount addiction. The rise of Amazon and of smartphones as shopping tools has pitted retailers against one another in a never-ending price war and put unbearable pressure on the least capable outlets.

The shift online has also meant less need for America’s sprawling malls and megastores. The U.S. has almost twice the retail square footage per capita of Europe, creating unsustainable oceans of store space. Worse, many shopping tools has pitted (which fell 37, to 417). a whopping 2,770 as retailers’ supply chains are out of date, leaving retailers against one them another Symptoms of an industryof mid-May. Credit Suisse in a never-ending priceand war meltdown?

Well, not in April forecast 2017 up wide unable tothat keep with consumers’ fast-changing and put unbearable pressure exactly. Retail industry would see the highest localised tastes. closer look at the onchaos, however, the least capable outlets. in the first four number of closures since the A spending The shift online hasa lot of the year rose 3.6% Great willRecession. show that the months companies hurting worst have also meant less need for compared with the same Then there are the bankin common: A disproportionate of sprawling the sufferAmerica’s malls period in 2016, accordingamount ruptcies, including onceand megastores. The U.S. has to Department of Com-and department vibrant chainsafflicted like the Lim- apparel ing has chains stores, almost twice the retail square merce data. The National ited, Payless ShoeSource, many of which are Retail selling theexpects same products. footage per capita of Europe, Federation and RadioShack.

As of early unsustainable that growth to pick up May, S&P Global Market But despite the dour headlines,even somecreating retailers are dooceans of store space. Just as more this year, thanks to low Intelligence tallied a record ing quite well.al-Walmart, Home Costco, T.J. Maxx, bad? Many retailers’ supply unemployment and aDepot, strong 18 retail bankruptcies, are out of date,have leavstock market. ready total foramong andmatching BesttheBuy them. These chains companies ing them unable to keep up But the way consumers all of 2016. The carnage is evolved with consumers, remaking stores, while with consumers’ fast-changspend has changed, perhaps their on full display in the new ing andWalmart, localised tastes. for irrevocably. And forplatforms. stores Fortune 500 list:robust Housecreating e-commerce A closer look at the chaos, that can’t adapt, there’s hold names like Macy’s, instance, on orders however, will if showthey’re that the likely to be more painonline ahead.

Sears, and Kohl’soffers all took discounts companies hurting worst One of the biggest probtumbles down the list, as picked up in-store—encouraging “add-on” shopping. have a lot in common: A lems is shoppers’ discount did other struggling chains And Best (falling Buy is as a place to getamount expert disproportionate addiction. Theitself rise of Amalike GameStop 19 reinventing of the suffering has afflicted zon and of smartphones as spots, to 321) and Dillard’s advice on smart homes and more sophisticated services.

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But despite the dour headlines, some retailers are doing quite well—Walmart, Home Depot, Costco, T.J. Maxx, and Best Buy among them. These companies have evolved with consumers, remaking their stores, while creating robust e-commerce platforms. Walmart, for instance, offers discounts on online orders if they’re picked up in-store—encouraging “add-on” shopping.

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Food Industry News® September 2017

CHEF PROFILE Ryan Burns Executive Chef The Blanchard

1935 N. Lincoln Ave., Chicago, IL

Birthplace: Royal Oak, MI

2017 IRA Golf Outing

First food service job: I started a summer job as a dishwasher for my friend’s neighbor’s small independent catering company. Quickly, I found my interest in cooking. It was very simple cooking. I discovered a joy in seasoning foods and cooking things like cheese tortellini and pesto and Caesar salads. The best part was witnessing people enjoying the food I helped cook. It was love at first sight.

Favorite food: The best food is usually made by grandmothers who spend most of their day cooking, putting their heart and soul into it. You can taste the love and joy that they have cooking for others. We think alike.

Worst part of job: Learning that some others do not find an enjoyment in eating and/or cooking good food.

I always feel they are missing out on something beautiful in life.

Most humorous kitchen mishap: I find it funny when kitchen staff find the comical perspective in a unique situation. I appreciate reflecting upon and enjoying these moments.

Favorite food to prepare: I go through discoveries of techniques and use of a single ingredient that I will use and practice with at home in most meals.

Like eggs; there are so many ways to prepare one single ingredient. Omelette, poached or scrambled.

How ever I choose? Take poaching for instance. I test different ways to cook the eggs trying different vinegars. Salt. No salt. Lid off during the poach or lid on. What temperature to poach at. All have different results. I have fun playing with my food.

What part of the job gives you the most pleasure: The people eating give me joy. It makes happy to witness guests finding pleasure in my creations.

If you could not be a chef, what would you be and why: I genuinely believe I am doing what I love and I would not change it.

More than 300 golfers recently participated in the 2017 IRA Golf Classic at St. Andrews Golf & Country Club. A special thank you to Presenting Sponsors Anheuser-Busch and Sam Adams, Golf Classic Committee Chair Steven Hartenstein of Phil Stefani Signature Restaurants, Sponsorship Chair Brad Maher of HMSHost, and the full committee for their hard work in making this event a huge success!

Be Relevant. Advertise in Food Industry News

sept 25-32.indd 28

Best advice you ever got: To be the best, you have to beat your worst in everything you work on. Keep pushing.

Where do you like to vacation: Somewhere I have never been before. New discoveries give me a chance to be humbled. Never is there a day I will not learn something new, but to discover this knowledge somewhere foreign opens the mind even further than somewhere you have once been before.

What do enjoy most about Food Industry News magazine? Seeing what the food industry is up to.

8/14/17 3:27 PM

Food Industry News® September 2017

Page 29

Generations of Quality Attention to Seafood Business Ruggiero Seafood is a culmination of five generations of experience in the seafood business which started in a small fishing village in Italy.

The business as we know it today began in 1928 when Andrew Ruggiero started a small seafood business. In a few years it became a large and successful retail fish market.

In 1960, he was joined “Call MaCkay Right away!” by his brother Francesco who came to America to help him with his growing business. The fish market thrived and expanded Specializing In Fast, Expert Repairs Of Refrigeration, Ovens, into a wholesale market, HVAC and All Types of Cooking and Food Prep Equipment selling fish to the finest call John mackay: New York restaurantsBARRIngTOn and , SCHAumBuRg & SHOPPIng mAllS In nW SuBuRBS quality outlets. plant was the first of its lightly breaded calamari Francesco’s son Rocco, kind to process fresh, rings, calamari fries, and now the president of Rugfrozen and breaded prod- natural gourmet Seafood giero Seafood, joined the “Call MaCkay Right away!” ucts from locally caught Salads for both the food family business in 1971. calamari. service and retail marAfter being in the busiRuggiero also markets kets. For more info, visit rugginess several years, he reprepared food such as; eroseafood.com/About.html alized there was a growing demand for calamari. know where to find Ovens, answers: SpecializingLEADERS In Fast, Expert Repairs Of Refrigeration, Abundant in the AtlanHVAC and All Types of Cooking and Food Prep Equipment Food Industry News tic Ocean off the eastcall JoHn mackay: ern shore of the United BARRIngTOn, SCHAumBuRg & SHOPPIng mAllS In nW SuBuRBS States, it was not being fished and processed locally even though Lologo Pealei calamari was a superior species to the imported verity. Rocco Ruggiero revolutionized the American calamari industry by designing state of the art equipment that DCI’s Insert Series bolsters an already could clean American impressive line of temperature controlled catering products by providing a costcaught calamari quickly effective, lighter weight and space-saving and inexpensively, mak- solution for hot, cold, frozen or multi-temfood transportation needs. The ing it competitive with the perature Inserts can range in size, but each one provides unrivaled flexibility. Inserts can be hand prepared imports. placed in any vehicle with enough space to hold them (effectively turning dry freight In 1981 Rocco opened vehicles into temperature controlled transports), or even just plugged in for some quick outdoor vending at a festival. Due to the smaller size and lower cost (as compared to a the first Ruggiero seafood full vehicle or conversion), the Insert Series is a great option for those looking to move processing plant.

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Chains’ Most Craveable Tacos Here are the most craveable tacos by chain restaurants— ■ Rubio’s ■ Del Taco ■ Taco Bell ■ Taco John’s ■ Jack in the Box ■ Baja Fresh Mexican Grill ■ Mi Cocina ■ On The Border Mexican Grill & Cantina ■ Qdoba Mexican Eats ■ Chipotle Mexican Grill – Adapted from restaurantbusinessonline.com

bank. You can see the DCI ad on page 32 of this issue.

sept 25-32.indd 29

8/16/17 9:54 AM

Page 30

www.foodindustrynews.com

Food Industry News® September 2017

Lipari’s Newest Addition

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In the past year Lipari Foods has made some big changes, not only within the organization but within the community as well. Back in 2015, the company made the decision to expand its footprint with the construction of a state-of-the-art frozen warehouse facility across the street from the existing distribution center on Bunert Rd. This came about in response to the need for additional warehouse square footage, particularly space that was close to the current headquarters on Bunert Road. Partnering with Ashley Capital, Lipari Foods acquired two auto salvage yards on the east side of Bunert to construct the facility. The acquisition of this land provided over 17 acres to build an efficient new specialty freezer warehouse.

Teaming up with The Tippman Group who constructed the

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main distribution center on Bunert in 2006, it’s projected that the building will be fully operational by Summer 2017.

Because of the construction of this facility and the added distribution capabilities it represents, Lipari anticipates the creation of over 300 direct and indirect jobs across the network.

The new warehouse space is larger and more ambitious than any other of the Lipari facilities to date. It will stand 36 feet tall and house 262,000 square feet, providing an entire extra layer of pallet storage more than the main warehouse now!

It will also feature 27 truck bays to unload and load product onto its climate-controlled dock. Because of this additional space and where it is located, the frozen inventory currently found at the main warehouse will be relocated to this facility.

The construction of this building will also allow Lipari Foods to move much of the inventory from the other remote warehouses, such as DFL Logistics in Detroit, to the new building and back to the main distribution center. Having most of the inventory on Bunert Road will result in enhanced shipping efficiencies due to the proximity of the warehouses.

– Adapted from Lipari’s “The Mirror” newsletter

Star Chef of Faviken Coming to Chicago

The Eli’s Cheesecake Company held its annual Cheesecake Festival in August at the company’s headquarters in Chicago. The event had a classic car show with over 210 cars exhibiting. Festivities included childrens’ games, entertainment and of course plenty of free samples of Eli’s desserts. Proceeds were donated to two local organizations serving developmentally disabled children and adults; the New Horizon Center and the Sunshine Center.

sept 25-32.indd 30

Magnus Nilsson, Sweden’s star chef behind the world-renowned Faviken, is coming to Chicago the week of Sept. 13 for a variety of appearances sparked by an exhibition of his photography at the Swedish American Museum. This display, titled “Nordic: A Photographic Essay of Landscapes, Food and People” opened in

June at the Andersonville museum and closes Sept.

24. Details of Nilsson’s visit are still being worked out, said Karin Moen Abercrombie, the museum’s executive director, but a private $250-a-ticket dinner with Nilsson benefiting the museum is planned for Sept. 14 at Tre Kronor, the Swedish restaurant in Chicago’s North Park neighborhood.

– Adapted from Bill Daley; Chicago Tribune

8/14/17 3:27 PM

Food Industry News® September 2017

Page 31

People Selling the Industry This month I am proud to be pictured with Dale Schwartz, the founder and CEO of Pinstripes, a growing chain of 14 restaurant, banquet and entertainment venues combining bowling and bocce with exceptional food and wine. This Chicago based company is celebrating its 10th anniversary.

Theresa Scandurra and Skip Eddy are with Plymold Furniture, experts in balancing design concepts, function and value to create furniture packages translating your vision into a beautiful dining room your customers will love. Plymold offers complete furniture packages for all types of operations as well as indoor and outdoor seating. The even have a quick ship program in case you are in a rush to reconcept or remodel your operation. You can see the Plymold ad on page 43.

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Helen Papantoniou (center), John Golfis and Andrea Coutretsis are with Olympia Foods, a local company celebrating its 35th year of providing premium Greek food specialties to restaurants, chains and distributors. Olympia produces premium quality gyros, freshly baked pita breads and flat breads, dips, sauces and allied items. If you are interested in upgrading your Greek ethnic food products, give Olympia Foods a call. You’ll love their products.

The DCI (Delivery Concepts, Inc.) family of employees continues to expand because, as you know, delivery has never been so prevalent in the food industry. DCI offers a full line of tools and trucks for every application, including catering, frozen and refrigerated deliveries, mobile vending, heated bodies, multi-temp bodies, mobile kitchens, insulated vans and trucks and inserts to keep hot foods hot and cold foods cold which can fit into any vehicle. To improve your quality with your deliveries, call Bernie and his team. You can see the DCI ad on page 32 of this issue.

Jim and Laura French are the new owners of Skyline Distributing, a local distributor offering the complete line of Thumann’s Premium Deli Meats, craft bottled sodas, potato chips, teas and other items. If you are interested in using deli meats with a better pricing and higher quality than what you have now, give Skyline a call. You can see their ad on page 12 of this issue.

Steve Andjulis is with ADP, the country’s leading provider of payroll checks and HR services. Owning a restaurant and being compliant with state and federal employment regulations has never been more challenging, which is why Steve’s company is so important to our industry. If you’re looking to save time and money and avoid fines and disgruntled employees, give Steve a call. He can help make your life easier. You can find his phone number in our buyers’ directories under Payroll Services.

Pablo Lerenzana is the owner of The Best Touch Hood Cleaning Co., a local firm cleaning and scrubbing hood and duct systems in food businesses across Chicagoland. Because Pablo supervises the jobs himself he can make certain that they always leave their customers kitchens looking better than when they arrive. Most importantly, they do the work right to help their customers avoid fires. If your hood cleaning company is hard to deal with give Pablo a call. He and his family are eager to serve you and make you customers for life by providing exceptional value, quality and service.

sept 25-32.indd 31

Boosting Sake Sales

To boost foreign sales and win over wine lovers, sake makers in Japan are adopting promotional techniques and terminology used by the wine industry, such as developing food pairings and emphasizing terroir. Nanbu-Bijin brewery executive Kosuke Kuji, for example, began collaborating with local farmers after he found an American sommelier was disappointed that the rice he used was grown 600 miles from the brewery. – Adapted from Bloomberg

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8/16/17 9:55 AM

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Walmart’s Neighborhood Markets Small investors are purchasing the buildings that house smaller-format Walmart grocery stores in the South, as retail real estate with tenants that fare better against e-commerce competition attracts more investments. Four of Walmart’s Neighborhood Market sites in Tennessee were sold to an investor for $49.5 million, and three other sites are in the process of being purchased.

– Adapted from The Wall Street Journal

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Consumers Against Stereotyping in Brands Sixty-five percent of females and 59 percent of males approve of brands that challenge stereotypes via traditional media, Universal McCann reports.

The research found that consumers think worse of brands that advertise in media they associate with sexist content, such as tabloid newspapers, realityTV shows, comedy platforms, magazines aimed at young women and fashion publications.

– Adapted from Campaign US

Chipotle Ready for Drive-Thru

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Game of Thrones fans craving one of Hot Pie’s Direwolf-shaped loaves of bread will be delighted to know he has just opened a real bakery in London. Hot Pie – real name Ben Hawkey – has decided to call the bakery….wait for it… You Know Nothing John Dough.

The bakery, run in partnership with Deliveroo, opened its doors on July 17 right after the GoT season 7 premiere.

Their iconic Direwolf bread is made from wholewheat cornbread and orange zest, and is best served slightly warm with soft butter, but it comes as no surprise to learn that they quickly ran out.

dci oct 2016.indd 1

Chipotle might be ready to explore a drive-thru option for its restaurants. The change of heart accelerated during the second quarter, when Chipotle’s turnaround slowed to an 8.1% gain in same-store sales, after posting a 17.8% leap in comps for the first quarter. Certainly yearago comparisons were not a difficulty factor; same-store sales dropped 23.6% for the second quarter of 2016, the result of a 19.3% free fall in traffic. – Adapted from Restaurant Business

Drinkable Meals Going Mainstream

Once considered a supplementary product for consumers with medical needs, drinkable meals are now becoming part of the mainstream market, with companies like Soylent, fairlife and Carnation offering the nutritional profiles of an entire meal or snack in ready-to-drink formats.

– Adapted from Food Business News

You cannot rule if you do not listen.

sept 25-32.indd 32

Planned Parenthood Benefit To Feature Top Local DJs, Performers Women Bring Change, Inc presents Nasty Women Chicago, a one-night blowout exhibition of work by Nasty Women artists on September 8, 2017 from 5:30pm10:30pm. The exhibition is hosted by Stan Mansion, an architectural wonder located at 2408 N Kedzie Blvd, in Chicago’s Logan Square neighborhood.

100% of profits raised will go to Planned Parenthood.

A $5 donation at the door is suggested.

Various interactive displays will be present throughout the 20,000 square foot event space, engaging guests in an evening of art, music, culture and the option to purchase items from local vendors including food, beverage and artists.

Some of the event’s performers are: DJ Lady D; DJ Margot Kriz; DJ Hiroko Yamamura; She’s Crafty; Red Hot Annie and Vaudezilla; Jackie Chanel; Nina Mariah Donovan; and Dance Loud Music

8/14/17 3:27 PM

Food Industry News® September 2017 ACCOUNTANTS BDO (Formerly SS&G).......................................... 312-863-2320 Baker Tilly ............................................................. 312-729-8100 Chamlin P C .......................................................... 847-583-8800 Mazars USA LLP................................................... 312-863-2400 ACCOUNTING FIRMS Parhas & Associates ............................Page 03 ... 708-430-4545 Mazars USA LLP................................................... 312-863-2400 AD-SPECIALTIES U Keep Us In Stitches ..........................Page 45 ... 773-230-4322 ADVERTISING Food Industry News .............................................. 847-699-3300 AIR CONDITIONING-SYSTEMS CLEANING Olympia Maintenance ........................................... 708-344-0344 AIR FILTERS-SALES & SERVICE Olympia Maintenance ........................................... 708-344-0344 ARCHITECTS Dearborn Architects .............................................. 312-939-3838 Sarfatty Associates ............................................... 847-920-1100 ASIAN FOOD PRODUCTS Kikkoman Sales USA ............................................ 630-954-1244 ASSOCIATIONS Chefs and Culinary Professionals ........Page 45 . 872-256-CHEF GARA ...................................................Page 09 ... 847-824-6941 Illinois Restaurant Association .............Page 20 ... 312-787-4000 Illinois Dept of Agriculture ..................................... 217-782-5809 ASSOCIATIONS & TRADES Illinois Food Retailers Assoc ................Page 41 ... 800-624-6712 ATM MACHINES Meirtran ATM........................................Page 46 ... 815-874-7786 ATTORNEYS Scharf Banks Marmor ........................................... 312-662-4897 Tabahi Law ............................................................ 847-260-8182 AUCTIONEERS Bob King Auctions ................................Page 26 ... 847-363-2268 AWNINGS & CANOPYS Chesterfield Awnings ...........................Page 17 ... 312-666-0400 Universal Awnings & Signs ................................... 773-887-3935 BAKERS-WHOLESALE Eli’s Cheesecakes................................Page 14 ... 773-736-3417 Gerhard’s European Desserts .............Page 03 ... 847-234-0023 Gonnella Baking Co .............................Page 22 ... 312-733-2020 Lezza Spumoni & Desserts..................Page 10 ... 708-547-5969 JR Dessert Bakery ................................................ 773-465-6733 Labriola Baking Company ......................................708-371-1119 Milano Baking Company ..................................... 800-495-BUNS Silverland Bakery .................................................. 708-488-0800 BAKERY EQUIPMENT Leach Food Equipment Dist.................Page 39 ... 815-712-7707 BAKERY-PRODUCTS Instantwhip Chicago.............................Page 03 ... 800-933-2500 BAKLAVA Libanais Sweets .................................................... 847-329-5060 BANNERS Universal Awnings & Signs ................................... 773-887-3935 BANNERS & POSTERS Accurate Printing................................................... 708-824-0058 BAR SNACKS Belmont Sausage Company ................Page 26 ... 847-357-1515 BAR STOOLS Chicago Booth .....................................Page 18 ... 773-378-8400 Richardson Seating-Fse Division .........Page 48 ... 312-829-4040 Waco Manufacturing ............................................. 312-733-0054 BAR SUPPLIES Ramar Supply Co.................................Page 16 ... 708-233-0808 Alfa Restaurant Supply ......................................... 773-588-6688 BATCH FREEZERS Kool Technologies ................................................. 630-483-2256 BBQ SAUCE Ken’s Foods .........................................Page 47 ... 800-633-5800 BEEF New S B L Inc ....................................................... 773-376-8280 BEVERAGE DISPENSING-EQUIPMENT United Fast Food & Beverage............................... 847-928-0026 BEVERAGES Lifestyle Beverages............................................... 630-941-7000 BLOODY MARY GARNISHES Belmont Sausage Company ................Page 26 ... 847-357-1515 BOOTHS Chicago Booth .....................................Page 18 ... 773-378-8400 Plymold Seating ...................................Page 43 ... 847-450-3261 Waco Manufacturing ............................................. 312-733-0054 BOOTHS-UPHOLSTERERS Chicago Booth .....................................Page 18 ... 773-378-8400 BOX COMPANIES-CORRUGATED Wertheimer Box ...................................Page 10 ... 312-829-4545 BREAD & ROLLS Gonnella Baking Co .............................Page 22 ... 312-733-2020 BREAKFAST SAUSAGE Fontanini ..............................................Page 11 ... 708-485-4800 BREAKFAST-FOODS Menza Foods .......................................Page 40 ... 630-230-0332

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Page 33 CONTRACT LABOR SERVICES Atlas Employment Services .................................. 847-671-1557 CONTRACT MANUFACTURING Bistro Soups (Div of Vienna Beef) ........................ 773-278-7800 COOKING EQUIPMENT Ramar Supply Co.................................Page 16 ... 708-233-0808 CORNED BEEF HASH Menza Foods .......................................Page 40 ... 630-230-0332 CORNED BEEF-FRESH EX-Cel Corned Beef ............................................. 312-666-2535 Vienna Beef .......................................................... 773-278-7800 CORPORATE GIFTS Vienna Beef .......................................................... 773-278-7800 CRAFT BEVERAGES Deutsch Family Wine & Spirits.............Page 15 ... 708-687-9870 CREDIT CARD PROCESSING Advanced Data Systems Chicago .........................708-388-6111 Heartland Payment Systems ................................ 414-699-3097 DAIRY-PRODUCTS Instantwhip Chicago.............................Page 03 ... 800-933-2500 DELI-MEATS Skyline Distributors ..............................Page 12 ....630-834-1111 DELIVERY-VEHICLES DCI Central ..........................................Page 32 ... 800-468-7478 DESSERTS Eli’s Cheesecakes................................Page 14 ... 773-736-3417 Gerhard’s European Desserts .............Page 03 ... 847-234-0023 Algelato Chicago ................................................... 847-455-5355 Dessert Concepts ................................................. 773-640-4727 DESSERTS-WHOLESALE Lezza Spumoni & Desserts..................Page 10 ... 708-547-5969 DIGITAL MENU BOARDS Advanced Data Systems Chicago .........................708-388-6111 DIRECT MAIL PROGRAMS Food Industry News .............................................. 847-699-3300 DIRECT TV BKS Enterprises.....................................................847-352-1118 DIRECTV All Sports Direct .................................................... 630-918-3000 DISHWASHER-LEASING & RENTAL Lee’s Foodservice ................................Page 24 ... 800-728-1102 Cintas Corporation ................................................ 630-543-3666 DISTRIBUTOR SALES REPS Jeff Goworowski.................................................... 773-851-7833 DUCT CLEANING Black Diamond Plumbing & Mech........Page 39 ... 866-855-2932 Enviromatic Corp of America ...............Page 04 ... 800-325-8476 Olympia Maintenance ........................................... 708-344-0344 DVR (DIGITAL VIDEO SURVEILLANCE) Advanced Data Systems Chicago .........................708-388-6111 EGGS Meadowbrook Egg & Dairy Company ................... 312-738-2228 ELECTRICAL REPAIR & MAINTENANCE Black Diamond Plumbing & Mech........Page 39 ... 866-855-2932 Mackay Heating & Mechanical.............Page 29 ... 847-381-0448 EMBROIDERY U Keep Us In Stitches ..........................Page 45 ... 773-230-4322 ENERGY BROKER Century Energy Solutions ....................Page 25 ... 630-817-3164 ENERGY RESELLERS Chicago Energy ...................................Page 04 ... 630-561-6200 ESPRESSO COFFEE EQUIPMENT United Fast Food & Beverage............................... 847-928-0026 ETHNIC FOODS Kikkoman Sales USA ............................................ 630-954-1244 FAUCETS Faucet Shoppe The .............................Page 15 ... 773-478-3890 FILM-CUSTOM PRINTED Prairie State Group ............................................... 847-801-3100 FILTERS-EXHAUST SYSTEMS Olympia Maintenance ........................................... 708-344-0344 FIRE ALARM REPAIR & TESTING Valley Fire Protection ............................................ 630-761-3168 FIRE SUPRESSION SYSTEMS Fox Valley Fire & Safety........................................ 847-695-5990 Henrichsen Fire & Safety Equip ............................ 800-373-9714 FIRE-EXTINGUISHERS Henrichsen Fire & Safety Equip ............................ 800-373-9714 FIRST AID-EQUIPMENT & SUPPLIES Affirmed Medical Service ...................................... 847-322-9185 FLATBREADS Grecian Delight Foods .......................................... 847-364-1010 FLEXIBLE PACKAGING Prairie State Group ............................................... 847-801-3100 FOOD DISTRIBUTORS B & B Foodservice ...............................Page 25 ... 815-834-2621 Costco Business Center ......................Page 30 ... 708-552-9017 Dearborn Wholesale Grocers Mktplace ..... Page 31 .......773-487-5656 Devanco Foods ....................................Page 03 ... 847-228-7070 Tec Foods Inc.......................................Page 13 ... 773-638-5310 86 Foodservice ..................................................... 773-523-8861 Alfa Restaurant Supply ......................................... 773-588-6688

Anichini Brothers ................................................... 312-644-8004 Chef’s Quality Meats ............................................. 708-333-0880 Christ Panos Foods .............................................. 630-735-3232 Cugini Distribution ................................................. 708-695-9471 GFS Distribution.................................................... 800-968-6391 Grecian Delight Foods .......................................... 847-364-1010 Kronos Foods........................................................ 800-621-0099 US Foods .............................................................. 800-323-1004 FOOD EQUIPMENT Bob King Auctions ................................Page 26 ... 847-363-2268 FOOD EQUIPMENT MANUFACTURERS Sammic Corp ........................................................ 224-307-2232 FOOD PRODUCTS Devanco Foods ....................................Page 03 ... 847-228-7070 Menza Foods .......................................Page 40 ... 630-230-0332 Tec Foods Inc.......................................Page 13 ... 773-638-5310 GFS Marketplace .................................................. 800-968-6525 Grecian Delight Foods .......................................... 847-364-1010 Neil Jones Food Company.................................... 800-543-4356 Riverside Foods .................................................... 800-836-8303 FOOD PRODUCTS-PREPARED Captain Ken’s Foods............................Page 20 ... 800-510-3811 FOODSERVICE DISTRIBUTORS GFS Distribution.................................................... 800-968-6391 FOODSERVICE EQUIP REP & MAINTENANCE Restaurant Handyman .........................Page 22 ... 847-232-4474 FOODSERVICE EQUIPMENT Leach Food Equipment Dist.................Page 39 ... 815-712-7707 March Quality Used & New Equip........Page 13 ... 800-210-5895 Thunderbird Food Machinery ...............Page 12 ... 866-451-1668 Losurdo Inc ........................................................... 630-833-4650 Rational USA......................................................... 888-320-7274 FOODSERVICE EQUIPMENT & SUPPLIES Alfa Restaurant Supply ......................................... 773-588-6688 FOODSERVICE EQUIPMENT-REPAIR Mackay Heating & Mechanical.............Page 29 ... 847-381-0448 CSI - Coker Service Inc ........................................ 888-908-5600 Cobblestone Ovens .............................................. 847-635-0172 FOODSERVICE JOBS Industry.co............................................................. 800-741-4419 FOODSERVICE- LAYOUT & DESIGN A D E Foodservice Equipment .............................. 630-628-0811 Losurdo Inc ........................................................... 630-833-4650 Sarfatty Associates ............................................... 847-920-1100 FOODSERVICE-EQUIPMENT PARTS CSI - Coker Service Inc ........................................ 888-908-5600 Cobblestone Ovens .............................................. 847-635-0172 FOODSERVICE-SUPPLIES Ramar Supply Co.................................Page 16 ... 708-233-0808 GFS Marketplace .................................................. 800-968-6525 FREEZER & REF TRAILER RENTAL/LEASING Portable Cold Storage..........................Page 26 ... 800-535-2445 FREEZERS-ALL TYPES Custom Cooler & Freezer ....................Page 08 ... 630-879-3131 FRESH CUT FRY EQUIPMENT Sammic Corp ........................................................ 224-307-2232 FROZEN COFFEE DESSERTS Barone Caffe ........................................Page 42 ... 847-260-5079 FRYERS FSI/Foodservice Solutions .................................... 847-719-6088 FURNISHINGS Plymold Seating ...................................Page 43 ... 847-450-3261 FURNITURE/FIXTURES/DESIGN Vitro Seating Products .......................................... 800-325-7093 GELATO Palazzolo’s Artisan Dairy .....................Page 29 .800-4GE-LATO Algelato Chicago ................................................... 847-455-5355 GELATO EQUIPMENT & SUPPLIES Palazzolo’s Artisan Dairy .....................Page 29 .800-4GE-LATO Kool Technologies ................................................. 630-483-2256 GENERAL CONTRACTORS Walter Daniels Construction ................Page 10 ... 773-775-0170 GIARDINIERA Authentic Brands..................................Page 27 ... 708-749-5430 E Formella & Sons ................................................ 630-873-3208 V Formusa Company ............................................ 847-813-6040 GLYCOL REFRIGERATION SYSTEM & REPAIR Mackay Heating & Mechanical.............Page 29 ... 847-381-0448 GREASE REMOVAL SERVICE DarPro Solutions/Darling Int’l ................................ 708-388-3223 Kaluzny Bros Inc ................................................... 815-744-1453 GREASE TRAP CONSULTANT Grease Traps Inc ................................................. 844-550-7708 GREASE TRAP PUMPING SERVICE Tierra Environmental............................Page 13 ... 888-551-1998 DarPro Solutions/Darling Int’l ................................ 708-338-3223 Kaluzny Bros Inc ................................................... 815-744-1453 GREASE-EXHAUST CLEANING Enviromatic Corp of America ...............Page 04 ... 800-325-8476 Olympia Maintenance ........................................... 708-344-0344 GREEK FOOD PRODUCTS Devanco Foods ....................................Page 03 ... 847-228-7070

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Page 34 Grecian Delight Foods .......................................... 847-364-1010 Kronos Foods........................................................ 800-621-0099 Olympia Food Industries ....................................... 773-735-2250 GYROS Devanco Foods ....................................Page 03 ... 847-228-7070 Grecian Delight Foods .......................................... 847-364-1010 Kronos Foods........................................................ 800-621-0099 Olympia Food Industries ....................................... 773-735-2250 HAMBURGER PATTY MANUFACTURER Devanco Foods ....................................Page 03 ... 847-228-7070 HANDYMAN SERVICES Restaurant Handyman .........................Page 22 ... 847-232-4474 HEATING & AIR CONDITIONER SERVICE & REP Black Diamond Plumbing & Mech........Page 39 ... 866-855-2932 Mackay Heating & Mechanical.............Page 29 ... 847-381-0448 Mechanical 24 ......................................Page 31 ... 847-987-9738 HEATING & COOLING-INSTALLATION & REPAIR Polar Refrigeration ................................................ 630-670-6890 HIRING SOLUTIONS Industry.co............................................................. 800-741-4419 HISPANIC FOOD DISTRIBUTION B & B Foodservice ...............................Page 25 ... 815-834-2621 HOOD & DUCT CLEANING Hoodz of Schaumburg .........................Page 16 ... 847-620-2608 HOOD & EXHAUST-SYSTEMS Belvin/J&F Sheet Metal Co ................................... 312-666-5222 HOOD EXHAUST & FAN CLEANING Enviromatic Corp of America ...............Page 04 ... 800-325-8476 Olympia Maintenance ........................................... 708-344-0344 The Best Touch ..................................................... 708-369-4958 HOT DOGS Authentic Brands..................................Page 27 ... 708-749-5430 Crawford Sausage ................................................ 773-277-3095 Red Hot Chicago................................................... 800-249-5226 Vienna Beef .......................................................... 773-278-7800 HUMAN RESOURCES ADP....................................................................... 847-507-4210 HUMMUS & SPREADS Grecian Delight Foods .......................................... 847-364-1010 HVAC REPAIR & MAINTENANCE Restaurant Handyman .........................Page 22 ... 847-232-4474 ICE CREAM Chocolate Shoppe Ice Cream ..............Page 23 ... 608-221-8640 Fox Valley Farms .................................Page 18 ... 630-231-3005 Homer’s Gourmet Ice Cream ...............Page 17 ... 847-251-0477 Instantwhip Chicago.............................Page 03 ... 800-933-2500 Palazzolo’s Artisan Dairy .....................Page 29 .800-4GE-LATO Algelato Chicago ................................................... 847-455-5355 ICE CREAM-EQUIPMENT & SUPPLY Kool Technologies ................................................. 630-483-2256 ICE CREAM-YOGURT Instantwhip Chicago.............................Page 03 ... 800-933-2500 ICE MACHINE REPAIR & SANITIZING Ice Solutions 24 .................................................... 847-987-9738 Major Appliance Service ....................................... 708-447-4100 ICE MACHINES-SALES-RENTAL OR LEASING Empire Cooler Service .........................Page 41 ... 312-733-3900 Easy Ice ................................................................ 866-327-9423 ICE-MAKING EQUIPMENT/REPAIR & SERVICE Mackay Heating & Mechanical.............Page 29 ... 847-381-0448 ILLINOIS FOOD PRODUCTS Illinois Dept of Agriculture ..................................... 217-782-5809 INSURANCE Jos Cacciatore & Company .................Page 17 ... 312-259-8200 Caro Insurance Services....................................... 708-745-5031 Concklin Insurance Agency................................... 630-268-1600 ISU Northwest Insurance Services ....................... 888-366-3467 Society Insurance ................................................. 888-576-2438 The Horton Group ................................................. 312-989-1410 INSURANCE SERVICES Clermont Specialty Managers ............................... 312-881-1457 INSURANCE-INDUSTRIAL & COMMERCIAL Jos Cacciatore & Company .................Page 17 ... 312-264-6055 INTERIOR DESIGNERS Sarfatty Associates ............................................... 847-920-1100 INTERNET ADVERTISING Food Industry News .............................................. 847-699-3300 INVENTORY CONTROL Sculpture Hospitality ............................................. 773-454-1300 ITALIAN BEEF Authentic Brands..................................Page 27 ... 708-749-5430 Devanco Foods ....................................Page 03 ... 847-228-7070 Fontanini ..............................................Page 11 ... 708-485-4800 Serrelli’s Foods ....................................Page 12 ..877-385-BEEF Grecian Delight Foods .......................................... 847-364-1010 Red Hot Chicago................................................... 800-249-5226 ITALIAN FOOD SPECIALTIES E Formella & Sons ................................................ 630-873-3208

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www.foodindustrynews.com ITALIAN SAUSAGE Devanco Foods ....................................Page 03 ... 847-228-7070 Fontanini ..............................................Page 11 ... 708-485-4800 Anichini Brothers ................................................... 312-644-8004 JANITOR-SUPPLIES Ramar Supply Co.................................Page 16 ... 708-233-0808 JAPANESE-FOOD PRODUCTS Kikkoman Sales USA ............................................ 630-954-1244 JOB SITES (FOODSERVICE) Industry.co............................................................. 800-741-4419 JUICERS-FRUIT & VEGETABLES Berkel Midwest...................................................... 800-921-9151 KITCHEN-EXHAUST SYSTEMS/CLEANING Enviromatic Corp of America ...............Page 04 ... 800-325-8476 Olympia Maintenance ........................................... 708-344-0344 KITCHEN-RENTALS Spark Shared Kitchen ........................................... 312-399-2084 KNIFE-SHARPENING SERVICE Maestranzi Brothers .............................................. 708-867-7323 LABELS-ALL TYPES Prairie State Group ............................................... 847-801-3100 LED-Menus-Lighting Ecolit, Inc .............................................................. 312-492-7010 LINEN SUPPLY & RENTAL SERVICE Cosmopolitan Textile ............................................. 773-254-6100 Mickey’s Linen ...................................................... 773-545-7211 LIQUOR & SPIRITS Deutsch Family Wine & Spirits.............Page 15 ... 708-687-9870 LIQUOR-WHOLESALE Peerless Liquors ................................................... 773-378-3908 LOGISTICS COMPANIES Perishable Distribution Solutions .......................... 888-491-1641 MANUFACTURERS REPRESENTATIVES Vicki Righeimer & Associates ............................... 847-899-8146 MARKETING-SERVICES QwikDesign.com ..................................Page 14 ... 847-227-7412 Illinois Royalty ....................................................... 630-487-1485 MAYONNAISE Columbus Vegetable Oils.....................Page 05 ... 773-265-6500 MEAT PROCESSING EQUIP SALES & SERVICE Berkel Midwest...................................................... 800-921-9151 MEAT-SMOKED Nueske Applewood Smoked Meats ...................... 800-382-2266 MEAT-WHOLESALE Devanco Foods ....................................Page 03 ... 847-228-7070 Grant Park Packing ..............................Page 19 ... 312-421-4096 Anichini Brothers ................................................... 312-644-8004 Chef’s Quality Meats ............................................. 708-333-0880 International Meat Company ................................. 773-622-1400 New S B L Inc ....................................................... 773-376-8280 R Whittingham & Son Meats ................................. 708-371-1650 MEATBALLS Authentic Brands..................................Page 27 ... 708-749-5430 MEDICAL SUPPLIES Affirmed Medical Service ...................................... 847-322-9185 MEDITERRANEAN FOODS Grecian Delight Foods .......................................... 847-364-1010 MENUS-CUSTOM PRINTED Accurate Printing................................................... 708-824-0058 MEXICAN FOOD PRODUCTS B & B Foodservice ...............................Page 25 ... 815-834-2621 MILK Instantwhip Chicago.............................Page 03 ... 800-933-2500 ODOR (SEWER) ELIMINATION Grease Traps Inc .................................................. 844-550-7708 OIL FILTRATION DEVICES Vito Fryfilter ........................................................... 847-859-0398 OILS & FATS-COOKING Columbus Vegetable Oils.....................Page 05 ... 773-265-6500 OILS & SHORTENING Columbus Vegetable Oils.....................Page 05 ... 773-265-6500 Super Golden Fry Oil ...........................Page 43 ... 630-359-5614 OILS & VINEGAR Pastorelli Foods ..............................................Page 02 ...... 800-SOS-AUCY OILS-COOKING/BULK Columbus Vegetable Oils.....................Page 05 ... 773-265-6500 Salad Oils International Corp ................................ 773-261-0500 OLIVE OILS Columbus Vegetable Oils.....................Page 05 ... 773-265-6500 Salad Oils International Corp ................................ 773-261-0500 ORGANIC FOODS Pastorelli Foods .............................................Page 02 ..... 800-SOS-AUCY OVEN REPAIR & MAINTENANCE Mackay Heating & Mechanical.............Page 29 ... 847-381-0448 OVENS-SALES & SERVICE Cobblestone Ovens .............................................. 847-635-0172 PACKAGING SPECIALISTS Wertheimer Box ...................................Page 10 ... 312-829-4545 PACKAGING-FOOD & PRODUCTS Prairie State Group ............................................... 847-801-3100

Food Industry News® September 2017

PAINTING & HANDYMAN SERVICES Restaurant Handyman .........................Page 22 ... 847-232-4474 Schubert Painting.................................................. 847-606-9660 PANCAKE-BATTER & MIX Tec Foods Inc.......................................Page 13 ... 773-638-5310 PAPER-PRODUCTS Ramar Supply Co.................................Page 16 ... 708-233-0808 PARTY-FAVORS & SUPPLIES Ramar Supply Co.................................Page 16 ... 708-233-0808 PASTA-FRESH AND FROZEN Cugini Distribution ................................................. 708-695-9471 Pastafresh Home Made Pasta .............................. 773-745-5888 PASTRIES-WHOLESALE Gerhard’s European Desserts .............Page 03 ... 847-234-0023 PATTY MACHINES/FOOD FORMERS Berkel Midwest...................................................... 800-921-9151 PAYROLL SERVICES ADP....................................................................... 847-507-4210 Heartland Payment Systems ................................ 414-699-3097 PEANUTS-BULK(IN THE SHELL) Mellos Snacks ....................................................... 312-550-1911 PEST CONTROL/PEST ELIMINATION Mc Cloud Services ................................................ 800-332-7805 Orkin Commercial Division.................................... 773-431-7512 PICKLES & RELISH Vienna Beef .......................................................... 773-278-7800 PITA BREAD Grecian Delight Foods .......................................... 847-364-1010 PIZZA CRUST CRISP ADDITIVES Krisp-It................................................................... 800-574-7748 PIZZA PRODUCTS Krisp-It................................................................... 800-574-7748 PIZZA SUPPLY DISTRIBUTORS Anichini Brothers ................................................... 312-644-8004 PLUMBING SERVICES Black Diamond Plumbing & Mech........Page 39 ... 866-855-2932 PLUMBING SUPPLIES Faucet Shoppe The .............................Page 15 ... 773-478-3890 POINT OF SALE SUPPLIES Schmaus Cash Register & POS ........................... 847-675-6066 POINT OF SALE SYSTEMS Retail Control Solutions ........................................ 630-521-9900 Schmaus Cash Register & POS ........................... 847-675-6066 POKER MACHINES Gold Rush Amusements ....................................... 847-641-1002 POPCORN BULK-POPPED & RAW Mellos Snacks ....................................................... 312-550-1911 POS SYSTEMS Advanced Data Systems Chicago .........................708-388-6111 POULTRY-FRESH New S B L Inc ....................................................... 773-376-8280 PRESSURE WASHING Olympia Maintenance ........................................... 708-344-0344 PRINTING-CUSTOM ITEMS Accurate Printing................................................... 708-824-0058 PRIVATE LABEL FOOD MANUFACTURERS E Formella & Sons ................................................ 630-873-3208 Milano Baking Company ..................................... 800-495-BUNS T F Processors...................................................... 847-709-2600 PROCUREMENT SERVICES VGM Client Rewards ............................................ 815-603-2289 PRODUCE DISTRIBUTORS Premier Produce ................................................... 847-678-0780 PRODUCE-WHOLESALE US Foods .............................................................. 800-323-1004 PROPANE Pinnacle Propane.................................................. 224-754-1213 PUBLISHING Food Industry News .............................................. 847-699-3300 RE-UPHOLSTERY Chicago Booth .....................................Page 18 ... 773-378-8400 Wehrli Woodworks ...............................Page 08 ... 630-357-9663 RECRUITING(SITES & APPS) Industry.co............................................................. 800-741-4419 REFRIGERATED TRAILER RENTAL/LEASING Portable Cold Storage..........................Page 26 ... 800-535-2445 REFRIGERATION EQUIP SERVICE & REPAIR Mackay Heating & Mechanical.............Page 29 ... 847-381-0448 Mechanical 24 ......................................Page 31 ... 847-987-9738 CSI - Coker Service Inc ........................................ 888-908-5600 Climate Pros ......................................................... 888-463-8159 REFRIGERATION SERVICE Temperature Pros ................................................. 630-470-7664 REFRIGERATION-EQUIP/COMMERCIAL Custom Cooler & Freezer ....................Page 08 ... 630-879-3131 REFRIGERATION-INSTALLATION & REPAIR Polar Refrigeration ................................................ 630-670-6890

REMODELING & NEW CONSTRUCTION Walter Daniels Construction ................Page 10 ... 773-775-0170 RESTAURANT EQUIP MANUFACTURERS Sammic Corp ........................................................ 224-307-2232 RESTAURANT EQUIPMENT FSI/Foodservice Solutions .................................... 847-719-6088 Losurdo Inc ........................................................... 630-833-4650 RESTAURANT EQUIPMENT & SUPPLIES Custom Cooler & Freezer ....................Page 08 ... 630-879-3131 Olympic Store Fixtures.........................Page 28 ... 773-585-3755 Ramar Supply Co.................................Page 16 ... 708-233-0808 Berkel Midwest...................................................... 800-921-9151 TriMark Marlinn Equip & Supplies......................... 708-496-1700 RESTAURANT EQUIPMENT REPAIR SERVICE Mackay Heating & Mechanical.............Page 29 ... 847-381-0448 Berkel Midwest...................................................... 800-921-9151 CSI - Coker Service Inc ........................................ 888-908-5600 Cobblestone Ovens .............................................. 847-635-0172 Major Appliance Service ....................................... 708-447-4100 RESTAURANT EQUIPMENT-NEW & USED Bob King Auctions ................................Page 26 ... 847-363-2268 March Quality Used & New Equip........Page 13 ... 800-210-5895 RESTAURANT REAL ESTATE SALES John Moauro/Realty Executives ........................... 708-361-1150 Kudan Group Inc ................................................... 312-575-0480 Nick Dibrizzi/Coldwell Banker ............................... 708-562-9328 Pontarelli & Company ........................................... 847-778-3571 RESTAURANT-DESIGNERS A D E Foodservice Equipment .............................. 630-628-0811 Losurdo Inc ........................................................... 630-833-4650 Sarfatty Associates ............................................... 847-920-1100 RESTAURANTS La Scarola Restaurant .......................................... 312-243-1740 Pita Inn Restaurants ............................................. 847-677-0211 SAFETY PRODUCTS-INDUSTRIAL Mennon Rubber & Safety Products ...................... 847-678-8250 SALAD-DRESSINGS Authentic Brands..................................Page 27 ... 708-749-5430 Ken’s Foods .........................................Page 47 ... 800-633-5800 SALAD-DRESSINGS & OILS Columbus Vegetable Oils.....................Page 05 ... 773-265-6500 Tec Foods Inc.......................................Page 13 ... 773-638-5310 SANITATION TRAINING Illinois Restaurant Association .............Page 20 ... 312-787-4000 SATELLITE TV SYSTEMS All Sports Direct .................................................... 630-918-3000 SAUSAGE Belmont Sausage Company ................Page 26 ... 847-357-1515 Anichini Brothers ................................................... 312-644-8004 Crawford Sausage ................................................ 773-277-3095 Red Hot Chicago................................................... 800-249-5226 Vienna Beef .......................................................... 773-278-7800 SAUSAGE MANUFACTURER Grant Park Packing ..............................Page 19 ... 312-421-4096 SCALES Berkel Midwest...................................................... 800-921-9151 SCALES-SALES & REPAIR Accurate Scale Company ....................Page 06 ... 773-847-1820 SEAFOOD Fisherman’s Pride ................................Page 07 ... 800-543-2110 SEATING Richardson Seating-Fse Division .........Page 48 ... 312-829-4040 Waco Manufacturing ............................................. 312-733-0054 SEATING REPAIRS Express Seating ...................................Page 16 ... 630-985-7797 SECURITY CAMERA SYSTEMS Chicago Cardinal Communication ........................ 708-424-1446 SERVING PLATTERS Dishco SF ............................................Page 06 ... 510-823-2224 SEWER(MAINT)-RODDING & JETTING Black Diamond Plumbing & Mech........Page 39 ... 866-855-2932 Tierra Environmental............................Page 13 ... 888-551-1998 DarPro Solutions/Darling Int’l ................................ 708-338-3223 SHARED KITCHEN Spark Shared Kitchen ........................................... 312-399-2084 SHIPPING SERVICES Perishable Distribution Solutions .......................... 888-491-1641 SHORTENING Columbus Vegetable Oils.....................Page 05 ... 773-265-6500 SIGNAGE-INDOOR & OUTDOOR American Graphics ..............................Page 27 ... 888-774-6270 SILVERWARE & DINNERWARE Vicki Righeimer & Associates ............................... 847-899-8146 SLICERS-SALES & SERVICE Berkel Midwest...................................................... 800-921-9151 Maestranzi Brothers .............................................. 708-867-7323 SNACK FOODS Belmont Sausage Company ................Page 26 ... 847-357-1515 SOAPS & DETERGENTS Lee’s Foodservice ................................Page 24 ... 800-728-1102

8/14/17 4:00 PM

Food Industry News® September 2017 SOCIAL MEDIA SERVICES Stick Out Social....................................Page 45 ... 312-655-9999 SOFT DRINKS PepsiCo Foodservice ............................................ 773-893-2319 SOFT SERVE-ICE CREAM/EQUIP & SUPPLIES Kool Technologies ................................................. 630-483-2256 SOUPS Bistro Soups (Div of Vienna Beef) ........................ 773-278-7800 Vienna Beef .......................................................... 773-278-7800 SOUS-VIDE COOKERS Sammic Corp ........................................................ 224-307-2232 SPECIALTY FOODS Artisan Specialty Foods ........................................ 708-762-5238 STAFFING-SERVICES Atlas Employment Services .................................. 847-671-1557 STEAM CLEANING Olympia Maintenance ........................................... 708-344-0344 SUPERMARKET & DELI EQUIPMENT Leach Food Equipment Dist.................Page 39 ... 815-712-7707 SUPERMARKET- EQUIPMENT/ NEW & USED Berkel Midwest...................................................... 800-921-9151 T-SHIRTS-CUSTOM PRINTED DLS Custom Embroidery ...................................... 847-593-5957 TABLES-ALL TYPES Chicago Booth .....................................Page 18 ... 773-378-8400 RestaurantWoodTables.com ................................. 773-599-6200 Waco Manufacturing ............................................. 312-733-0054 TABLEWARE Dishco SF ............................................Page 06 ... 510-823-2224 TAMALES Supreme Frozen Products .................................... 773-622-3777 TEA-GREEN Dewdrop Tea ......................................................... 630-335-7806 TEMPORARY STAFFING Atlas Employment Services .................................. 847-671-1557 TEXT MESSAGING PROGRAMS Illinois Royalty ....................................................... 630-487-1485 TOFU AND BEAN SPROUTS Phoenix Bean........................................................ 773-784-2503 TOMATO PRODUCTS Pastorelli Foods ........................................ Page 02 .. 800-SOS-AUCY TRADE PUBLICATIONS Food Industry News .............................................. 847-699-3300 TRUCK GRAPHICS American Graphics ..............................Page 27 ... 888-774-6270 TRUCK-REFRIGERATED DCI Central ..........................................Page 32 ... 800-468-7478 TRUCK-SALES & SERVICE DCI Central ..........................................Page 32 ... 800-468-7478 Mercedes Benz of Chicago ................................... 312-628-4101 TRUCK-SALES NEW & USED D & S Truck Center ..............................Page 23 ... 708-352-5551 M & K Truck Centers (Hino) .................Page 18 ... 708-793-5251 M & K Truck Centers (Isuzu) ................Page 19 ... 708-793-5251 TV SALES, SERVICE & INSTALLATION BKS Enterprises.....................................................847-352-1118 VENTILATING-SYTEMS CLEANING Enviromatic Corp of America ...............Page 04 ... 800-325-8476 Olympia Maintenance ........................................... 708-344-0344 VIDEO GAMING TERMINALS Gold Rush Amusements ....................................... 847-641-1002 VIDEO SURVEILLANCE SYSTEMS Chicago Cardinal Communication ........................ 708-424-1446 WALK IN COOLER- MOBILE- RENTAL/LEASING Portable Cold Storage..........................Page 26 ... 800-535-2445 WALK-IN COOLER REPAIR & MAINTENANCE Mackay Heating & Mechanical.............Page 29 ... 847-381-0448 Mechanical 24 ......................................Page 31 ... 847-987-9738 WALK-IN COOLERS AND FREEZERS Custom Cooler & Freezer ....................Page 08 ... 630-879-3131 WAREWASHING PROGRAMS Lee’s Foodservice ................................Page 24 ... 800-728-1102 WEBSITE DESIGN Americaneagle.com .............................Page 24 ... 847-699-0300 WELDING & FABRICATING KOP Ind. Welding & Fabrication ..........Page 15 ... 630-930-9516 WHIPPED CREAM Instantwhip Chicago.............................Page 03 ... 800-933-2500 WINE & SPIRITS Deutsch Family Wine & Spirits.............Page 15 ... 708-687-9870 YOGURT & SOFT SERVE EQUIPMENT Kool Technologies ................................................. 630-483-2256

Page 35

CLASSIFIEDS FOR SALE

RESTAURANT & LOUNGE

Due to health reasons, owner must sell restaurant & lounge.

65 miles SW of Chicago on 15 acres.

3 are commercial, 12 are agricultural/planted.

Dining room seats 64, bar 52.

5 video gaming machines.

1460 sq. ft. apartment above.

40x72 building, 10 yrs. water & heat.

30x40 pavilion, electric & concrete.

24x30 garage.

Same owners for 23 years.

CALL FOR MORE INFO

815-932-6986

GREAT business opportunity $350,000 for biz only Located in quaint downtown Lombard, restaurant/bar for sale. Paired together, this opportunity allows patrons to enjoy a fine dining experience with a fine wine selection and delicious martinis.

Stunning outdoor patio seats 50 State of the art bar sets 50 Charming restaurant seats 50 Wine cellar holds 1,300 bottles Fully equipped kitchen Reasonable lease Approximately 3,500 s.f.

630-495-0470 Fully Equipped Production Kitchen for Lease

Spark Shared Kitchen, available immediately. Perfect for caterer or food production. 8,200 to 12,000 sq. ft. $14 - $16 per sq. ft.

1,900 sq. ft. cooler with prep & hand sinks, 900 sq. ft. freezer.

500 sq. ft. refrigerated production room with blast chiller & prep and hand sinks. Option to purchase existing equipment (4 convection ovens, combi-oven, 6 burner stove, tilting skillets, etc.)

Two refrigerated loading docks with levelers. 600 sq. ft. cook room with 24” hood. Dish room with dishwasher & 3 basin sinks.

M & F bathrooms. Offices and conference room.

McKinley Park location (near 39th & Western). Located on private street. Ample parking with secure truck parking available.

Call Richard Mott (312) 399-2084 or rmmott@gmail.com

BERLIN WISCONSIN Bar/Restaurant

Berlin may need a taste of Chicago.

4300 sq. ft . on main level w/ original floor and 13-ft tin ceiling and another 4300 sq. ft. on U.L. with beautiful owner’s apt and an extra unfinished unit.

Price is for R.E. only. Antique pieces may be available at additional cost. $ 179,900.

John Pantelopoulos (224) 730-1953 • J P Realty

FOOD INDUSTRY NEWS CLASSIFIEDRA TES

Doyan PIZ3G Jet Air Pizza Oven w/ Cart $8,000 LP Gas, 3 decks, stainless steel interior & exterior 18 month new gas pizza oven, custom cart included!

Pick up only, no delivery - Palatine IL Need more detail? Call 847-370-6131 or email SplintersSportsPub@yahoo.com

ITALIAN RESTAURANT FOR SALE

2” x 2”.............................................................................. $50 Over 4,100 sq. ft. two different 4” x 2”............................................................................ $100 dining rooms with a big outdoor 6” x 2”............................................................................ $150 patio for a total of more than 4” x 4”............................................................................ $200 200 seats. All fixtures and 4” x 5”............................................................................ $250 furniture included but not 4” x 6”............................................................................ $297 inventory. Attractive lease terms 4” x 8”............................................................................ $397 available. Asking $299,000 4” x 10”.......................................................................... $497 for business only.

10” x 6”.......................................................................... $662 BROKERS WELCOME FULLP AGE.........................................................................call Call or text 708-304-3448 CALL PAULA: 847-699-3300 MAJOR CREDIT CARDS ACCEPTED!

CLASSIFIEDS continue on pages 36-38

sept 33-40 classifieds.indd 35

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CLASSIFIEDS

September 2017

CLASSIFIEDS Chicago’s Premier Hospitality Real Estate Brokers

RESTAURANT EXCHANGE

312.575.0480 www.kudangroup.com NEW AND FEATURED LISTINGS Buffalo Grove, IL- 301 N. Milwaukee Ave. - Formerly Grill on the Rock

PRICE FOR BOTH BUSINESS AND REAL ESTATE: $1 Million.

Rare, successful, proven long term winner.

Serious inquiries only.

LI NE ST W IN G! !

RE PR DU IC CE E D!

AVAILABLE WITH THE REAL ESTATE (which includes a 2 bedroom apartment).

PO GR RT EA UN T IT Y!

GROSS SALES: $1.3 million

OP

Established for more than 30 years!!!

LI NE ST W IN G!

LI NE ST W IN G!

REL PRN DISUT IECW CINEGE D!!

LI NE ST W IN G!

EVANSTON RESTAURANT FOR SALE

For additional listings, please visit our website. To list your Business or speak with a Broker, contact our of�ice today.

Kudan Group twitter.com/RestaurantRE

The unattached house is steps away, and is 2,528 sq. ft., with 4 bedrooms, 21/2 baths, a 21/2 car garage, and a beautiful deck complete with hot tub!

The 11/2 acre property includes 2 modern out-buildings and a large asphalt parking lot.

SEE PHOTOS ON CRAIGSLIST * OWNERS WILL TRAIN Asking $489,000 O.B.O. • Call (715) 489-3306

RLE PNR IDSU EICW TIC E NEG D!!

REL PNR IDSU EICW TIC E NEG D!!

Joliet, IL - Confidential #C114 - Business for Sale Longstanding, profitable fine dining Italian restaurant available for sale. Established for 18 years. Located at the end cap of a fully-leased strip center. FF&E included in asking price.

Size: 4,800 SF Rental Rate: $8,200/Mo.(Modified Gross) Price: $260K Agents: Anthony/Chad

Lincoln Square- 2301 W. Foster Ave. - Real Estate And/Or Assets for Sale

Brand new fully built-out restaurant. Fully-equipped with 13’ hood and unused appliances.

Bright, clean space with opportunity for expansion. 12 parking spaces included.

Size: 2,400 SF (Bldg.) 1,600 SF (Restaurant) 1,200 SF (Retail) Price: See Agent Agent: Anthony

Loop- 77 E. Adams St. - Russian Tea Time - Business for Sale

European restaurant in a great Loop location. Established for over 25 years with consistently strong sales. Includes extensive list of FF&E. Size: 5,025 SF Rental Rate: $15,049.88/Mo. (Gross) Price: $599K Agent: Bob

Manteno, IL- 183 N. Main St. - Durbin’s - Business & Assets for Sale

Local favorite Irish sports bar and restaurant with video gaming. Prominent corner building with a sizable bar and the largest outdoor patio in the area. FF&E included in asking price.

Size: 3,000 SF Rental Rate: $3,500/Mo. (Gross) Price: $149K Agents: Chad/Bob

Midlothian- 14753 Cicero Ave.- Durbin’s - Real Estate & Business for Sale Classic Irish pub with multiple patios and high revenue video gaming. Located in the central business district of Midlothian. Space features a full bar & dining room. 29,787 SF Lot. Size: 5,029 SF (Building) Price: $1,200,000 (Real Estate + Business) Agents: Chad/Bob

Mt. Prospect, IL- 702-712 N. River Rd. - Finn McCool’s (Development Opportunity) Extremely well-built building and turn-key business on over 2 acres of land; available for sale/development. High-grossing, multi-level venue including roadhouse, diner, sports bar.

Size: 4,669 SF (Building) Price: $1,290,000 (Real Estate + Business) Agent: Jarrett

Mt. Prospect, IL- 1520 N. Elmhurst Rd. - Heffy’s Hot Dogs Family-owned, longstanding (25 years) classic hot dog and beef stand for sale. Located in a fully-leased strip center. Well reviewed business. FF&E included. Owner will train.

Size: 1,760 SF Rental Rate: $3,179/Mo. (Gross) Price: $159,999 (Bus. & Assets) Agent: Chad

West Humboldt Park- 4034-4048 W. Chicago Ave. - A&C Distributors

Longstanding retail and cash & carry company available with real estate for sale. Located near the proposed $95M Chicago police and fire training academy. Parking for 15 cars.

Size: 27,193 SF (Lot) 19,878 SF (Bldg.) Price: $950K (R.E. + Business) Agents: Chad/Bob

West Town- Confidential #J552 - Business for Sale

Established in 1999, this independent coffee shop features tall ceilings and modern finishes in a vintage building. Loyal customer base. 3,231 SF Lot. Size: 1,866 SF (Building) Rental Rate: $23/SF (NNN) Price: $125K Agents: Jerrod/Anthony

LI NE ST W IN G!

This profitable business has a loyal customer base and a reputation for great food, excellent service, and a warm, traditional supper-club atmosphere. This extremely well cared-for facility is 1,973 sq. ft.; dining room seats 28; bar area accommodates an additional 31 guests.

LI NE ST W IN G!

FOR SALE

Great business opportunity in Northern Wisconsin, near Antigo. MILLER’S NUTSHELL SUPPER CLUB has been in continuos operation since the 1940s. The current owners, Jerry and Vickie Miller have owned the club since 1998.

Jerry, a retired police officer, wants to retire permanently.

RLEI PNRE DSTU IW ICNCE EGD! !

Call Doug at 312.804.1900

Freestanding restaurant space with 340 feet of frontage on busy Milwaukee Ave. Large kitchen with full restaurant infrastructure. Great development opportunity.

Size: 8,963 SF (Building) 39,341 SF (Lot) Price: $1,120,375 (Real Estate) Agent: Jerrod

Wicker Park- 1700 W. Division St. - Buck’s - Licenses & Assets for Sale

Restaurant and bar on hard corner of Divison & Paulina in the heart of Wicker Park. Large outdoor sidewalk dining area (74 Occupancy). Incidental Liquor/Patio/Retail Food Licenses.

Size: 2,385 SF Rental Rate: $9,936.73/Mo. (Net) Price: $295K Agent: Jarrett

Wicker Park- 1612 W. Division St. - Bedford - Licenses & Assets for Sale

Fully-built bar/restaurant/lounge located in the lower level of a former bank building. Open floor plan with 8-handle beer system & large kitchen area. PPA/Incidental Liquor Licenses.

Size: 9,623 SF Rental Rate: $20,495.77/Mo. (Net) Price: $495K Agent: Jarrett REQUEST A COPY OF OUR COMPLETE INVENTORY AT INFO@KUDANGROUP.COM

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

MEMBER: CRBA sept 33-40 classifieds.indd 36

8/14/17 4:00 PM

Food Industry News® September 2017

Page 37

CHICAGOLAND’S BEST LOCATIONS FOR SALE 24 HOUR VOICEMAIL

Email—nick.dibrizzi@cbexchange.com

Only From

NEW! RETAIL CENTER FOR SALE/LEASE

NEW! WESTERN SUBURBS

Most famous “Hot Dog Stand” in the Midwest Free standing drive-in. Real $$$ maker. Seats 40; Parks 20. Selling Real Estate & Business. Qualified buyers only.

NEW! NORTH SHORE SUBURBS

For Lease/Sale. 3,783 SF building with 79,715 SF lot.

Quick service restaurant with drive-thru window.

Existing furniture, fixtures and equipment in place.

Next to CVS Pharmacy. Surrounding retailers include CVS Pharmacy, KFC, Walgreen’s, Culver’s Burgers, Applebee’s, Burger King, etc.

NEW! NW SUBURBS

Successful American Style Pancake HouseBreakfast-Lunch. 6 am to 3 pm/$30,000 +/- in sales per week. Free standing 4,000 SF building on acre of land. Selling Business and Real Estate/Highly Confidential. Must have proof of funds, owner retiring.

NEW! NORTHWEST SUBURBS

NEW! CHICAGO NORTH/EAST VILLAGE

Established Bar-Pub-Grill Video gaming netting $9,250 per month. Cash flow $110,000 per year; verifiable, 3 years income tax returns available. 3,000 SF with oval shaped bar/ seats 100+/- plus 45 outdoor patio. Sales are 55% liquor and 45% food. Rent: $17.60 per SF NNN Selling business only, possible 50% owner financing to qualified buyers.

Long established, 40 years, neighborhood Italian deli open from 7am to 7pm. Serving prepared homemade Italian food, pasta sauces, sandwiches, lasagna, manicotti, shells, eggplant parmigiana, etc.

Most famous and only deli in Chicago East Village.

Real $$$ Maker. Corner brick building with full lower, full rehab 2nd floor 2 bedroom apartment. First floor deli with prep kitchen, outdoor patio, etc. Selling Business with Real Estate. 3 years Tax Returns and appraisal available. Owner retiring.

NEW! NORTHWEST SUBURBS Downtown Elgin on the Riverwalk by Grand Victoria Riverboat Casino.

NEW! SW SUBURBS/JOLIET ON JEFFERSON Corner turn key restaurant-bar.

Selling Real Estate & Business.

NEW! CHICAGO/SOUTH SUBURBS Restaurant-bar-banquets-drive thru-catering.

Specializes in ribs, steaks, chicken & fish.

Established for 42 years. 4 million in sales a year verifiable 16,000 SF building/seats 200 in dining room, 200 in banquet rooms plus sit down bar 22 seating. Carryout with drivethru window, catering service with 2 delivery trucks. Parking for 155 vehicles. Five slot machines $120,000 gross monthly. For Sale/ For Lease Qualified Buyers Only.

NEW! WESTERN SUBURBS - LISLE For Lease-free standing former restaurant. 2,520 SF plus 1,000 SF lower level brick building. Lot 22,850 SF, Hard corner stoplight intersection SEC of Main Street (Route 53) and Maple Ave. National Tenant location by Benedictine University.

Next to major national tenants, high traffic counts, great demographics. Lease type: NNN/$30 per SF NNN. Real Estate Taxes: $5.60 per SF

Turn-key 5,445 SF brand new restaurant-bar-banquet, 2 bedroom apartment plus full basement. Water view patio with covered bar. Seats 75 dining room; 40 banquet room and 80 on the outdoor patio on the river walk. For Sale $649,500 or For Lease $11 per SF or $5,000 per month. Real Estate taxes only $1.14 per SF or $657 per month.

NEW! CHICAGO SOUTH

NWC stoplight intersection of 47th Street and Damen Avenue.

Located in the outlot of “The Yards” Plaza. For Sale/Lease.

3,750 SF building with 27,557 SF Lot. Brand New quick service restaurant with drive-thru window. Existing furniture, fixtures and equipment in place. Located next to Burger King, Pizza Hut & Wings in the same shopping center. Surrounding retailers include Checkers Burgers, McDonald’s, Home Depot, Walgreen’s, Food For Less.

MEMBER: CRBA

Orland Hills. Just south of 159th Street on 94th Avenue

By Walmart, on the borders of Orland Park. 13,133 +/- SF Building/45,000 SF Lot/Parks 40 Cars.Tenants-Tobacco, Phone, Bakery Café, Men’s Salon, Grocery Store. There are 1,917 SF and 1,990 SF Available. Combined 3,907 SF perfect for any restaurant concept. Call for More Information.

NEW! HOT LOCATION FOR YOUR NEW FOOD CONCEPT 640 Ogden Avenue, Downers Grove.

1,360 to 7,440 SF available 18’ feet clear ceiling height. FOR LEASE Class “A” Retail Center available June 2017. High traffic counts and excellent demographics.

Nick Di Brizzi 888-317-7721

NEW! SOUTHWEST SUBURBS-MIDLOTHIAN ON CICERO AVE.

Just one door south of the SEC stoplight intersection of 147th Street and Cicero Avenue. For Sale/Lease.

4,200 SF building with 46,590 SF lot. Brand New Quick Service Restaurant with drive-thru window.

49,000 VPD traffic count on Cicero Avenue and 29,000 VPD traffic count on 147th Street. Next to Fannie May and across from Walgreen’s, major development NWC of 147th Street and Cicero Avenue. Surrounding retailers include, Mariano’s, Cooper’s Hawk, McDonald’s, Pepe’s Mexican Restaurant, Popeye’s Chicken, Panda Express, Taco Bell.

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

FANTASTIC 9,500 SQ. FT. SPACE

Unique combo of office/conference rooms/ display room/warehouse/cubicle space in Romeoville.

Amenities: Full commercial kitchen, enormous display room, large & small conference room.

24’ ceiling warehouse w/ pallet racking and 2 overhead doors, 3 executive offices, large “bullpen” cubicle area with room for 40 employees.

Two walk-in freezers,1 walk-in cooler, all furnishings and equipment w/ negotiable extras.

Space consists of two combined suites currently; may split. Only $9.50/sf! For more info, call:

(616) 803-7010

Meat Company For Sale?

For the past 30 years I have privately helped my supplier contacts to sell or acquire companies.

This time, I’m searching for a Chicagoland area portion control steak cutting business. The ideal company will have an existing client base and generate approximately $20 million in sales.

The buyer is serious, ready and well-funded.

Please call me for a confidential conversation at:

847-602-9620

sept 33-40 classifieds.indd 37

BUSINESS OPPORTUNITIES • THINKING OF BUYING OR SELLING? CALL JOHN MOAURO! FAST FOOD HIGH VOLUME PIZZERIA TAKEOUT Restaurant + property Established over 50 years.

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

Call for details.

ITALIAN RESTAURANTS, W/ BANQUETS & PIZZERIA Multiple locations. Long established, over 50 years of history. Has gaming!

Will separate. Seller retiring.

EXTREMELY CONFIDENTIAL Call for details.

for sale. Fully leased & income producing.

Will separate. Possible financing available.

Call for details.

PANCAKE HOUSE

Chicago location. 3,000 sq. ft. Seats 120. Long term, favorable lease. Limited hours. Possible owner financing. Call for details.

CATERING BUSINESS FOR SALE

SPORTS BAR AND GRILL

NW Suburbs Downtown area.

Newly remodeled.

High volume.

Reasonable lease.

Asking upper $4Ks

Community favorite. Many years in business with base established. Limited hours. Very profitable.

Easy takeover. Sellers will train. Call for details.

RESTAURANT/BANQUET FACILITY SEAFOOD RESTAURANT Located in SW burbs, adja-

cent to a golf course community; great for banquets. Seating 400 plus. Apx. 58,000 Sq Ft site, building w/ walk out lower level. Over 13,000 Sq Ft. Low RE taxes, being offered below current appraisal. Bank owned w/ possible financing available. Call for details.

P

G N I D N E

Freestanding 2,500 sq. ft. restaurant. A community favorite! High volume sales. Seats 60.

Abundant parking.

4-5 star reviews on Facebook, TripAdvisor and Yelp. Call for details.

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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Page 38

REALPOUL REALTY “Commerce With Morality™”

2731 W. Touhy Ave. Chicago, Illinois 60645

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

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

Fast Food - Well Known & Long Estab. - Close to Lincoln Park Zoo $155,000 Fast Food - Ribs - 6 Days - Award Winning Opportunity $159,000 Fast Food - Hot Dogs Free Standing - Property - Opportunity $249,000 Bar - Fantastic - 4 AM License- Sales are: liquor 80%; food 20% $295,000 Free Standing - Italian Restaurant - Bar - Pizza - Business Only $375,000 Free Standing Fast Food - 120 Seats - 82-car Parking - Huge Gross $495,000 Buy or Lease - Corner - Est. For May Years - New Roof and HVAC $545,000 Restaurant-Free Standing-Same Owners for 25 Years! Business Only $625,000 Fast Food, FS, Corner, Drive-Thru, 65 Seats, W/Prop.-Video Poker $675,000 Corner Location - 7 Stores - Fully Leased - Annual Net $70,637 $715,000 Free Standing Family 185-Seat Restaurant, 5,500 sq. ft. w/Property $849,000 Fast Food - Free Standing - W/Property - Drive Thru - Goldmine $1,199,000 Free Standing - Italian Rest. - Bar - Pizza - Business & Property $1,250,000 Restaurant-Free Standing-Same Owners for 25 Yrs! Bus. and Property! $1,575,000 Strip Mall - 6 Stores - Fully Leased - Annual Net $141,958 $1,650,000 Rest-Bar-Pizza-Free Standing - 3.5 Acres - w/Prop.-Owner Financing $1,795,000 Outstanding Sports Bar and Grill w/ 5 Stores - A Truly Great Deal! $2,725,000

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

Tavern/Restaurant/Brewpub for Sale 9501-R W. 171st St. Tinley Park, IL All FF&E Included

Your listing will be seen by qualified readers and motivated buyers every month, in print and online

FOR SALE

Seeking new owner for small fastcasual Mexican restaurant located in shopping center. In business 20 years! 1,800 sq ft. Seats 65.

Unique menu. Liquor license!

Equipment and all recipes included!

Call Jake for more info.

847-652-8164 COMMERCIAL/RESIDENTIAL BUILDING 7 Unit Building 3121 N. Cicero. 4 apts. with tavern & food.

Tavern license.

Lot 50 x 125. Occupancy: 98 Some financing available.

MEMBER: CRBA

Call Wesley at 773-671-1273

N.E. LAKE COUNTY

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

Fast Food Restaurant For Sale

Located in Woodstock, IL. One block off the Historical Square. Free-standing building, 6 years old, 1476 sq. ft. ground floor. 790 sq. ft. basement. Inside seating capacity 36, outside has 6 picnic tables. Drive-thru window. Specializing in hot dogs, Italian beef, Italian sausage, French fries, soft serve ice cream, sundaes, shakes, cones and more. Concession trailer included.

Micros POS System also included. Owner retiring!

PRICE TO SELL!

Call Steve at 815-715-3142

sept 33-40 classifieds.indd 38

ASSOCIATES REAL ESTATE SERVICES

Call today: 847-699-3300

$675,000

Located in a busy strip mall. Seats 187 inside and 100+ on outdoor patio. Kitchen equipment includes 3 fryers, broilers, 8 burner stove, multiple cold and hot prep tables, and a double tank in-house oil filtration system. Separate offices for manager and owner. Operating business. Do not disturb.

Size: Approx. 6,200 SF + 800 SF Patio CAM & Insurance: $7,100 per Month Parking: 300+ Spaces Price: $1,900,000 (Business & Assets for Sale) Contact: Chad Severson - 815.404.9171 - chad@kudangroup.com

PONTARELLI

To Be Added To Our Classifieds:

Family style. Free standing.

Signalized corner.

Seats: 100+. Ample parking.

40 + yrs of profitable history.

Business and real estate: $595,000

John Pantelopoulos (224) 730-1953 CBS Realtors

MEMBER: CRBA

*Restaurant Brokerage Division*

Vince Ferrraro

ITALIAN: Café and Pizzeria featuring wood burning pizza oven! Seats 50.

Short hours. Dine-in, pickup and catering. BYOB. Tenant favorable lease.

True “turn-key” BIZ, FF&E @ $125K.

YOU CONCEPT: Freestanding building next to major NW suburban

shopping center. Operating with an ethnic theme. Originally a “Golden Bear,” it is better suited for breakfast/lunch or 3 meal restaurant. Great lease w/option on RE! FF&E, lease hold @ $150k

DEVELOPMENT SITE: North suburb. 69,934 sf. REAL ESTATE parcels with established tavern, patio, picnic area, apartment, garages, paved lot, volleyball courts and... a 3 bedroom house! Across from planned development, TIF area near Great America! Package @ $749K FAST FOOD: NW Suburb. Seats 36. Plenty of parking in strip center.

Location established 40 years. Just refurbished with all new equipment!

BIZ, FF&E @ $140K.

LOCATION: River and Oakton, Des Plaines. Just north of Rivers Casino and Rosemont! Former restaurant site. 13,200 sf lot/2600 sf building. New price!!

REAL ESTATE @ $495K PLOVER, WI: Family style with liquor license. Freestanding. Paved lot. Patio.

Seats 100. Pristine. “T-key.” Est. 1988. REAL ESTATE, BIZ, FF&E @ CALL! RESTAURANT & BANQUET HALL: Just over Wisconsin border. Established 25 years. Restaurant seats over 80. Banquets seat +/- 200 in adjacent 3,000 sq. ft. room...(with bookings into 2018). Fully fixtured kitchen services both! Bonus: Apartment...3 bedrooms, 2 bath! Parks over 100. Stable and profitable.

Evenings only, with a 2am liquor license in a growing area. REAL ESTATE, BIZ, FF&E @ $585K

MEMBER: CRBA

MEMBER: CRBA

A BEAUTIFUL SUMMARY OF BUSINESSES FOR SALE FAST FOOD FAST FOOD FAST FOOD BAR-RESTAURANT RESTAURANT-BAR-PIZZA FAST FOOD RETAIL STORE(S) RESTAURANT FAST FOOD RETAIL STORE(S) RESTAURANT FAST FOOD RESTAURANT-BAR-PIZZA RESTAURANT RETAIL STORE(S) RESTAURANT-BAR-PIZZA SPORTS BAR + 5 STORES

Food Industry News® September 2017

www.foodindustrynews.com

TAVERN: Established over 20 years, this popular spot has is it all... Tavern, Videos, TVs, ATM, Juke Box, Pool Table. VIDEO GAMING is approved and should be added. Outside patio, picnic area, sound system and $$ making volleyball courts. Rent includes a 2 bedroom apartment with private deck! Owner confident of continued success...offers financing to qualified buyer. $125K TAVERN: Coveted Chicago tavern license. NW side. Mature neighborhood customers. Call!!

ETHNIC: Affluent NW suburban location. Beautiful restaurant featuring Indian cuisine. Almost any concept will work here! Seats 86 in two dining rooms.

Plenty of parking. Liquor license. Excellent equipment package. “Turn-Key.” Negotiable lease. Biz, FF&E @ $95K. FAST FOOD: Specializes in broasted chicken and popular “southern

comfort food.” Highly visible at busy signalized intersection in NW Chicago.

Freestanding! Seats 40. Parks 15. Dine-in, carry-out and delivery. BYOB. Tenant favorable lease. Rave reviews! BIZ, FF&E @ $165K

MORE LISTINGS AVAILABLE–CALL! SELLING? ALWAYS CONFIDENTIAL!

VinceF@PontarelliAssociates.com

CALL 847-778-3571

RESTAURANT FOR SALE

McHenry County. 7,000 sq. ft. building, land & business, OTB, Slots. Great location! Priced to sell!

Contact Jay Nalley at NALLEY REALTY

(815) 354-4321 jay@jaynalley.com

www.nicolinosmchenry.com

Breakfast Bar And Grill

Located in Channahon, IL. Free standing 4,250 sq ft building with extra rental income from 2-bedroom and 3-bedroom apartments.

Recently added poker machines, outdoor beer garden and complete renovation. Lot size is 21,000 sq ft.

Asking $550,000 for building and business.

Contact: Angel 708-595-6915

8/14/17 4:00 PM

Food Industry News® August 2017

Page 39

MEMBER: CRBA

Success=True Grit

For a cook early in their career, the road can be hard, the “extra course” period. The chef is very critical of their work as they strive to be the best they can be, they have failure. Let’s take a look at some celebrities who, at one time had failure; Michael Jordan who at first did not make Varsity on his high school basketball team, Bill Gates a Harvard dropout, Albert Einstein who was expelled from school for his rebellious nature and was refused admittance to the Zurich Polytechnic.

So, what is the common denominator?

Yes, all of those celebrities were/are geniuses in their own right in their field but yet they had failure. They were/are gritty in their own specialty. They never gave up the fight.

All experiences shape the person you are and the professional you will become.

Be gritty! Surround yourself with professionals and people that have your best interest at heart such as the ACF Chefs and Culinary Professionals of Chicagoland.

RETAIL FOOD EQUIPMENT SPECIALISTS Leach Food Equipment Distributors, LLC

Deli • Bakery • Meat • Produce • Grocery • Seafood • More

FEATURING

We distribute premium brands of Food Retail Equipment in eleven Midwest states through equipment dealers and a network of authorized resellers. We offer equipment for: supermarkets, food stores, butcher shops, delis, cafeterias, c-stores, wholesale, retail and specialty retailers.

Available from Leach Food Equipment Distributors

800-544-9410

SALES • LEASING • FINANCING • www.LFED-mw.com

Abs Flab? Here’s How To Go Ab Fab

If you’re ready to hit the streets like a jock but want to drop that flabby look quickly, your best bet is to focus on eliminating water retention.

A few days (and we mean a few days only) of deprivation will help you on your way to a shrink-wrapped torso. Start basing your meals around protein and leafy greens, but make sure you add salt because the kidneys excrete more sodium with a low carb intake. You’ll also want to up your water intake to three or four quarts a day. This fl ushes excess fl uid from the body, reducing bloating.

As for your workouts, your buzz-term here is ‘carb depletion’. This is the kind of training bodybuilders do pre-show, essentially burning out their glycogen stores. To shed that padding around your middle, do high reps of bodyweight moves like burpees, dips and squats, supersetting body parts so no second is squandered. Then follow up with a few sprint intervals to drop that excess baggage just in time for take-off. –Mens Health, UK

sept 33-40 classifieds.indd 39

Your electric and gas provider

Quote in Hand? Call Us First

630 561 6200 keeping energy simple

ChicagoEnergy.com

8/14/17 4:00 PM

Page 40

Food Industry News® August 2017

www.foodindustrynews.com

CHEF PROFILE Julia Helton

Angelo’s Wine Bar 3026 W. Montrose Ave., Chicago, Illinois Birthplace: Nashville, TN Have you noticed an increase in your power bills? If you are in the ComEd territory, there is a component called “capacity” that increased dramatically on June 1, 2017, and will continue to be at this much higher level through at least 2021. Take a look at the chart below, which shows the pricing for capacity since 2009.

Unless you are in a supply contract that goes through May 2021, you can reduce your costs for the next contract by starting to act today. As seen here, the capacity component can now represent up to 40% of the total cost of an energy contract, and is calculated from our demand for only 5 hours each summer, many clients have become creative in finding implementing ways to reduce this charge.

See the Century Energy Solutions ad on page 25 to manage your energy costs.

Give Your Customers A Breakfast Experience They Will Return For

Current Position: Executive Chef First Foodservice Job: Hostess at an Applebee’s Favorite Food: I like food that was prepared with care. I’ve paid top dollar for food that was slopped on a plate and have paid $3 for a bowl of noodles from a street vendor that was complex and made with a lot of care. Guess which one tasted better?

Awards/Honors: I won an editor’s pick of Best Shepherds Pie in the “Best Of Nashville” from the Nashville Scene one year, eons ago.

Memorable Customers: Recently we had a group of four men who took down the whole menu in one sitting. I had to drop by the table and shake their hands!

Worst Part of Job: People with fake food allergies.

We take our job and the customer’s health seriously.

When someone comes in and says they can’t have gluten then asks for a side of bread I get a little exasperated. It makes it hard to train a caring staff to be aware of celiac when others claim to have an intolerance as a way to control the situation. Food allergies are real and should be taken seriously.

Favorite Food to prepare: Eggs. They’re easy and hard all at the same time. How many times have you had eggs that someone didn’t cook with care?

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To commemorate their 30th anniversary, Super Gold Fry Oil Inc. is offering a special discount to their customers. Super Gold Fry Oil is well known for use in griddle cooking and for sautéed foods. The rich clean, buttery taste delivers golden brown items without the low burning point that butter and other oils have. For the month of September 2017 only, when a customer buys 10 cases of Super Gold Fry Oil, they will get one case free. Contact your distributor for ordering information, or call Super Gold Fry Oil Inc. for more information.

You can see their ad on page 43 of this issue.

sept 33-40 classifieds.indd 40

What part of the job gives the most pleasure: Taking cases of raw product and turing it into a beautiful delicious dish in a couple of hours.

If you couldn’t be a chef, what would you be and why: Independently wealthy Best advice you ever got was: Don’t let one person drive you away from a great opportunity.

Where do you like to vacation: Anyplace that is far away where no one looks like me and the food is in totally new configurations.

What do you enjoy most about FIN: It keeps me in touch with what’s current.

Focus on success. Keep pace with changes, adjust your methods, but you’ll reach your goals only when your mind and heart are one.

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Food Industry News® September 2017

Page 41

Dining With Ms X SEPT. 2017

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IFRA

2017

95TH PRODUCE MARKET 7759 95th. St. HICKORY HILLS, IL 708-598-1300.

This store is very well kept. It was very clean and all the displays were stacked neatly. They offer an extensive selection of fruits and vegetables at reasonable prices. If you’re looking for some unique products, you can find them here. They have a nice selection of imported products such as olive oils, coffees, spices, cookies, pastas, cheeses and chocolates.

MEIJER 808 N. Route 59 AURORA, IL 630-692-6100. This place is enormous. They have 25 checkout lanes and some self checkout lanes too. This store has everything, making it a one stop shopping experience. They carry housewares; electronics, clothing and they have a huge selection of books and so much more. Do your grocery shopping here too; their prices and sales are very good. I would say I spent at least 45 minutes shopping in this store.

PATIO BEEF 6022 N. Broadway CHICAGO, IL 773-764-8500. I loved this place! It’s a fast food restaurant that’s been around for a long time.

The service is spot on and the food is excellent. The day I stopped in they had the Big Foot Vienna Hot Dog special, which was a foot long hot dog with fries and a drink. They also had a meatball sandwich on the special, so I got one of those too with hot peppers. The food was served fresh and hot and the fries were nice and crisp.

RAISING CANE’S CHICKEN FINGERS 698 S. Route 59 NAPERVILLE, IL 630-778-0536. This is a fast food restaurant concept specializing in chicken fingers. They recently came into the Chicago market and continue to expand throughout the country. Their menu is simple; chicken fingers, crinkle cut fries, cole slaw and Texas toast. They also make their own sauce for the chicken called Cane sauce, the ingredients in the sauce are not revealed. I got the combo with four chicken fingers, fries, cole slaw, Texas toast, Cane sauce and a drink.

The chicken was light and delicious!

THE CHILL N GRILL 9348 S. ROBERTS RD. HICKORY HILLS, IL 708529-3490. This is a small fast food restaurant with some seating and a drive thru. They have burgers, hot dogs, ice cream specialties and shakes. Instead of dining in I ordered a chocolate soft serve ice cream cone from the drive thru. It was fast, easy and I didn’t have to get out of the car.

VELVET TACO 1110 N. State CHICAGO, IL 312-763-2554. This place has a great vibe. The music’s playing, the dining area is hip and they have seating upstairs with some great people watching. It’s not your typical taco place. They have chicken, vegetarian, pork, fish and beef tacos. I tried the Buffalo chicken taco which had buffalo sauce, blue cheese and carrots and the Nashville Hot Tofu taco which had tofu, buttermilk crema, and pickles. For a side I got an order of their Crispy Tots & Egg. The food here is amazing!

WOK N FIRE 590 Village Center BURR RIDGE, IL 630-323-5100.

The décor of the restaurant is stunning and the food is spectacular.

The cuisine is Asian fusion so there are some Malaysian, Thai and Japanese influences. I started off with a Malaysian Mai Tai, and then I tried the Black Widow Spider Roll which was a rice maki roll filled with a crab and tuna mix. For my entrée I had the Blazing “Fai Mai” Noodles and I added shrimp. The flavor was nice and spicy. For dessert I tried the Lemon Zen Cake. a nice complement to all the spicy flavors. It was light and airy with a mascarpone frosting and white chocolate.

Conference &Expo

A n n o u n c i n g

2017 Illinois Food Industry Leadership Awards September 28, 2017 Education 9:00 a.m.

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Bagging Championship 3:45 p.m.

Awards Banquet 5:00 p.m.

REGISTER TODAY

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Caputo/Presta Family

Don Symonds Lipari Foods

Illinois Food Retailers Association | Grocery Merchandising Assocation, 1919 S. Highland, Lombard, IL 60148 630-627-8100 | 630-953-2160

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Food Industry News® September 2017

TRAVEL With Valerie Miller NORWEGIAN CRUISE LINES SHIP: ESCAPE

7 Day Eastern Caribbean Cruise Ships Route: Sat. Ship Departs from Miami, Florida Sun. At Sea Mon. At Sea Tues. St. Thomas, Virgin Islands Wed. Tortola, British Virgin Islands Thurs. At Sea Fri. Nassau, Bahamas Sat. Miami, Florida

Norwegian Cruise Lines has taken the cruise vacation to a new level. They offer Freestyle Cruising which offers their guests the freedom and flexibility to create their ideal vacation experience with no fixed dining times, relaxed attire, relaxed disembarkation, and more lounges, bars, theaters and other entertainment and activity options..

There was no early or late seating in the dining room. You could make your reservation in advance for the dining rooms or just walk in at your convenience. Food was served 24/7 on this ship, so you could always find something to eat. The Garden Café on the 16th floor was a buffet restaurant with an endless selection of International cuisine.

If you wanted a snack, a cup of coffee, dessert, ice cream or a meal, there was always something good to eat up there. If you dined in one of the specialty restaurants, or ordered room service, then you were charged an additional fee. A good way to figure out what was included in the dining options was by checking your Freestyle Daily sheet that you received daily in your stateroom. It would list what dining was complimentary or you could inquire with the restaurant.

The Freestyle Daily sheet is your guide to what is happening all over the ship. It is broken down by time, so you can plan your schedule accordingly. Participate in a trivia or game show, play bingo, ping pong, chess, or mini golf..See a movie, read a book, take a dance class, sing karaoke, or watch a cooking demo.. The pool deck on the ship was the fun place to be for all ages. There was always something going on there; live entertainment.and games. They even had a zipline plus a waterpark with water slides and tubing on the ship. It was a blast!.If you wanted some quiet time, you could head up to Deck 17 to Spice H20 which was for 18 and over at certain times.

At night the Atrium was the place to hang out.The entertainment was different every night. I always made time to see the shows in the theater. After that it was time to head to the casino for a little gambling. Late night, the party was at Spice H20 on the top deck. The best party we went to was the 80’s party. The cruise director “Tyler” dressed up in his rock gear, made the crowd go wild and got all of us up on the dance floor.

On the TV In your cabin you can check your account, learn about the ports, lounges, restaurants, shopping, spa services on the ship and more. The amenities on the ship were stellar. They even had a cigar bar. The Escape’s capacity of guest is 4,266 and they have a crew of 1,733. You can’t even imagine that there are so many passengers on this ship with you.

Norwegian Cruise Lines has it down to a science accommodating all these guests.

The three Caribbean ports we visited had an abundance of water sports. You could book your tours with the ship or on your own. The stunning turquoise waters of the Caribbean are beautiful.

St. Thomas is known for its liquor and jewelry shopping. Tortola offers exciting water adventures.

Nassau is where you can swim with the dolphins or spend your time at the Atlantis resort.

A cruise is the ideal vacation for celebrating anniversaries, birthdays, special events and hang out with family because you are all together in one place. Land packages, airfare, tours and transfers can be added to your package. For reservations and more information about Norwegian Cruise Lines visit ncl.com.

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Food Industry News® September 2017

Page 43

Employee Monitoring in the Workplace

More Butter Flavor!

Employers want to be sure their employees are doing a good job, but employees don’t want every sneeze or trip to the water cooler logged.

That’s the essential conflict of workplace monitoring.

Employees have a responsibility to perform their jobs well, and too often, computers make it easy to goof off on the time clock. Abuses of company computers can range from playing on company time to cruising adult websites. The key for both workers and their employers restraint is common sense: ■ Few employers have a background check on their key IT personnel. Who is in control passwords and can you trust them Most IT administrators will admit that even occasionally, they’ve stumbled upon personal information that was private, usually of personal matters side of the firm. Those include marriage difficulties, medical conditions or intimate messages between a couple. Worse: sometimes credit information and account passwords from a bank be accessed. If an assigned administrator intercepts and redistributes that information, employer who authorized the monitoring may be responsible for information theft, too.

■ The Fourth Amendment safeguards against unreasonable search and seizure, but the Constitution is abused by some snooping the employers: spying is illegal, regardless of why done.

■ When an employer states a policy regarding any issue in the workplace, including privacy issues, that policy is legally binding. If another employee, such as the person responsible for the passwords or monitoring equipment, violates another worker’s privacy beyond issues of workplace productivity, the employer is liable.

■ Federal law does allow unan-

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A Chicago Favorite For

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nounced monitoring for business related calls but an important exception is made for personal calls. Under federal case law, when an employer realizes it is personal, he or she must immediately stop monitoring the call.

■ Employers may monitor calls with clients or customers for reasons of quality control. However, some states require that they be informed that the conversation is recorded or monitored by either putting a beep tone on the CONTRACT FURNITURE & INSTALLATION line or playing a recorded message ■ To ensure the privacy of your perNow representing Plymold in the Chicago area, sonal calls made at work is to use your providing all of your seating needs. own mobile pay phone, or a separate Theresa Scandurra phone designated by your employers Midwest Territory Sales Manager for personal calls.

847.450.3261 ALL electronic mail used at a comtscandurra@plymold.com pany means that the employer owns it and is allowed to review contents... if it is a company ac- 12 Points: What Makes a Once-Decent count, including instant mes- Leader is Falling Apart 1. Isolation. Cuts off from interaction. sages.

If an employee is accessing 2. Continual discouragement and or hopelessness. their private home-based ac- 3. Repeatedly breaks appointments and engagements. count during a break or permit- 4. Heightened temper. ted working time, the area for 5. Overt favoritism that excludes anyone who knows presprivacy should be respected by ent procedures and red flags. the employer. There should be 6. Lack of diligence in reviewing work. provisions made for workers to 7. Stress evolves into psychosomatic behavior. check their personal messages 8. Irrational exuberance over a single ill-fated or bad idea. at defined times without retali- 9. Ad hominem attacks during meetings or group sesation or reprimand as long as sions. the employee respects the time 10. Repeated focuses on nonbusiness. and permissions granted by the 11. Sarcasm.

12. Hard to find. employer.

Create Your Impression

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Food Industry News® September 2017

Rational AG: The Founder and Chairman of the Supervisory AROUND CHICAGO With Valerie Miller Board, Siegfried Meister, has passed away New York Bagel & Bialy It was with great sadness that Rational AG announced the passing of Siegfried Meister, their company founder, majority shareholder, and Chairman of the Supervisory Board, on July 28th at the age of 78 after a brief, serious illness.

Walter Kurtz, Supervisory Board Member and shareholder since the founding of Rational AG in the year 2000 as the first deputy chairman, will assume temporary chairmanship of the Supervisory Board. The Supervisory Board, Management Board, and all employees mourn for the exceptional entrepreneur, and will continue the company in the spirit of Mr. Siegfried Meister.

When Siegfried Meister started producing innovative convection ovens in Landsberg, over 40 years ago, he had a clear goal in sight: he wanted to make the work of people who prepare hot food in professional kitchens easier. The combisteamer was born in 1976 when he and his, at the time, small team added steam to the hot, dry air in the oven. This revolutionized the large and commercial kitchens of the world: production processes, organization, and efficiency have changed significantly since then. All of his life, he remained true to his aim of knowing the requirements and needs of customers and offering them the maximum benefit.

Since 1998, he acted as the Chairman of the Supervisory Board and in 2000 floated Rational AG on the stock exchange. Besides his role as Chairman of the Supervisory Board, he assisted the company with his extensive experience and expertise – and all the way up to the very end, he had a set table in the company restaurant, surrounded by his employees. “The well-being of the ‘entrepreneurs in the company’, as he viewed his employees, was very important to Mr. Meister. This makes us all the more grief-stricken about our great loss, and we are committed to continuing his lifetime’s work in his spirit,” says Dr. Peter Stadelmann, Chief Executive Officer of Rational AG.

Words That Sell

n A wisp of n Special n Unforgettable n Memorable n Satisfying n Top notch n Just right n Prize-winning n Acclaimed n Within minutes n Seasoned favorite n Homemade n Oven-fresh n Aflame n Al Dente n Alternate n Alternative n Ambrosiac n Ambrosial n Ample n Appeal n Appetizing n Arrangement n Array n Aromatic n Assorted n Attractive n Au jus These, and many more terms that will enhance your menus, can be found in the 2017-2018 Chicagoland Pocket Buyer’s Directory published

by Food Industry News.

To secure a free copy, call 847-699-3300.

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TriMark Marlinn Debuts Premiere Collections TriMark Marlinn is now showcasing its sophisticated tabletop styles, Premier Collections, inspired by the culinary arts of talented chefs across the nation. Capturing the passions of restaurateurs and dining trailblazers, TriMark designed their unique lines of china, glassware and flatware to complement trending dining room, bar and club themes.

The finely crafted settings redefine luxury and provide a wide scope of plating presentations that reflect beauty and originality. Premier Collections spans a range of patterns from timeless and classic to elegant and distinctive.

Premier Collections includes serving pieces and table accessories in a spectacular combination of shapes, textures and designs. From terracotta and cast iron serveware to striking glass and stainless steel platters, these products are symbols of appeal and undeniable performance.

TriMark is pleased to introduce its state-of-the-art Premier Collections to spark the imagination of customers and charm guests with stunning tablescapes.

The brands of Premier Collections are the essence of visual elegance, value priced for restaurants of all sizes.

When it comes to flavor pairings and the exciting new cooking techniques that give chefs the stage to be daring and bold, Premier Collections provides the canvas on which their masterpieces can be displayed. Contact TriMark Marlinn for more information on their impressive new tabletop lines.

New York Bagel & Bialy is a small bagel shop and deli located in a strip mall in Lincolnwood, Illinois.

They offer fresh made bagels, mini bagels and bialys 24 hours 7 days a week.

It doesn’t get any fresher than that. The bagels are made on premise. Behind the counter they have baskets filled with a combination of bagels and bialys. Flavors include; plain, cinnamon raisin, egg, pumpernickel, poppy, sesame, mish mosh and my favorite, onion. Top your bagel off with some of their homemade cream cheese. The chive cream cheese is so smooth and creamy. Once you try this you will be hooked.

The deli offers egg, tuna, chicken salad and chopped liver. They have a nice selection of deli meats so you can order a sandwich. One to try is a bagel toasted with chive cream cheese, lox, tomato and onion. The corned beef or pastrami sandwich is also a favorite. To delight your sweet tooth, you will find a good size selection of pastries and cookies. Party trays are also available.

There is a small counter space with some seating so you can dine in. They serve coffee and beverages.

Along with a friendly staff, this place is the real deal. New York Bagel and Bialy is located at 4714 Touhy Avenue in Lincolnwood, Illinois.

FYI: Bagels are boiled then baked.

Bialys are baked and have fewer calories than a bagel.

You can find them listed in our directories under Restaurant Equipment.

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Food Industry News® September 2017

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Nuggets If you’re dehydrated, drink coconut water to replenish your body.

Good foods to eat that are rich in potassium include bananas, almonds, spinach and sweet potatoes. Holiday Inn opened its first hotel in 1952 and today the Holiday Inn Brand Family is the largest brand in the world, with largest development pipeline. If you burn your tongue by eating something too hot, take a sprinkle of sugar to ease the sting.

Instacart—based in San Francisco—is building the best way for people anywhere in the world to shop for groceries.

It is best to use a teapot and fill it with cold tap water when making a cup of tea. Tag your bags ahead of time when traveling. Filling out the tag in line at the airport slows down the check-in process. Texas Roadhouse has more than 460 locations in 49 states and five international locations in the Middle East. Their restaurants average 5,000 guests a week which is one of the highest in the industry. Steaks account for 44% of their menu. The average weight of a bowling ball for a male is between 14 and 16 pounds. The Delta Flight Museum is located in Delta’s original 1940’s era aircraft hangers in Atlanta. It offers interactive exhibits and cutting edge tech.

Fly the only Boeing 737

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A zesty series for fans of MasterChef Jr. and Kids Cook-off! It’s “lights, camera, cook!” for four tween contestants—energetic Tate, charming Rae, worldly Caroline, and hyper-competitive Oliver—who are all about to enter a televised cooking competition. What will the kids cook up? How will they all get along on- and off-camera? Which junior chef will have the grit—and maybe the grits—to make it through each challenge? And which junior chef will have to hang their apron up for good? Hardcover, 192 pages Published by HMH Books for Young Readers ISBN 0544912608.

flight simulator open to the public in the U.S. Yoga reduces stress, improves your muscle tone and can increase sleep activity. Yom Kippur - the Day of Atonement is the holiest day of the year in Judaism.

It will be observed on Sept. 30, 2017. All Jewish holidays begin at sundown on the evening before the date.

When making a grilled cheese sandwich, add a little mayo to your butter and spread it on the bread to prevent the bread from burning.

The number of menus featuring kale and Brussels sprouts soared 240% and 154% respectively over the past four years, according to Datassential Menu Trends.

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ŽŵĞ ŽƵƚ ĨŽƌ ƚŚĞ ĚĂLJ ŽĨ ŐƌĞĂƚ ĨĞůůŽǁƐŚŝƉ ĂŶĚ ŐƌĞĂƚ ĨŽŽĚ͘

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Managing Conflicts An effective manager must know how to evaluate the person involved in a conflict by both isolating and striping any good or bad attributes of the person caught in the middle of a conflict.

A current conflict overshadows an excellent past.

Any indiction of opinion can cloud judgement.

An effective manager must hide all involvements other than the fair resolution of a business’ conflict.

If you, the supervisor, find yourself as a person involved in a conflict, there are three steps to working them out fairly: 1. Own your part in the conflict.

2. Listen as long as you are not abused.

3. Involve the angry person in the resolution process. n Collaboration means that all parties adjust through respectful listening; it almost always results in a win/win. n Do not play therapist to a subordinate’s issues.

It can be a liability.

n Emphasize shared vision. Lee Iacocca always told his people he followed a strict rule: People, profit and product, but people always come first.

If all 50 states legalized marijuana, they’d collectively rake in more than $3 billion a year in taxes with more than $8 billion in annual savings in law enforcement costs. –Huffpost

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Salesperson Skills Bonci Pizzarium Opens First n Know your skills, U.S. Location in Chicago check your appearance and know your product.

Work under your company’s guidelines. n Know your customers’ needs. n Understand your job.

Know the job’s purpose, have vision, ideas and good character. Have an excellent industry reputation. Know your strengths. Look for opportunities for additional sales.

Renowned Chef/Owner Gabriele Bonci of Romebased Bonci Pizzarium has opened his first U.S. location of the world-recognized pizzeria in Chicago in August. At Bonci, guests will experience a one-of-a-kind artisanal pizza cut by the slice with scissors (al taglio-style), along with other seasonal menu selections, in a convenient counter-service setting located in the city’s West Loop.

With five current eateries based in Italy and previously declared the “Michelangelo of Pizza” by Vogue Italia magazine, Chef Bonci has innovated classic pizza for a unique style that is visually Upgrade your ATM stunning and embraces fresh, natural ingredients to be EMV card above all else. He continually abides by his culicompatible as reverse nary philosophy of “quality without compromise,” liability is now an approach that is present across the entire menu in effect! at Bonci.

Upgrade before Chef Bonci has developed a dedicated followthe end of 2018 or ing not only in Italy, but around the globe, for his you could be at risk! perfected al taglio pizza inspired by Roman roots.

With over 1,500 different recipe creations, he is exMake an ATM your cited to share his unmatched passion for pizza for next great profit center.

Call Mike Boyd, President: the very first time across European borders.

With up to 20 varieties available daily, each pizza selection is loaded with fresh, seasonal toppings over a crispy, rich crust made from specially crafted dough that takes 48 hours to produce.

The pizza is served from behind a quick service counter and priced by the weight of the slice, allowing for a new experience with each visit to Bonci. The pizza selections will change daily at Bonci, with flavorful topping combinations inspired by the freshest ingredients of the season.

Guests may also choose from a selection of sandwiches, salads, suppli (Roman-inspired rice and pasta balls stuffed with cheeses and meats), as well as all natural teas, imported sodas, juices, craft beer and wine.

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Food Industry News® September 2017

National News Tropicana is celebrating its 70-year history, which started when Anthony Rossi pioneered a method to flash-pasteurize orange juice and transport it across the country. The brand, which was bought by PepsiCo in 1988, produces 2.5 million cartons every day. - ABC News McAlister’s Deli is expanding its presence in Virginia with the opening of its newest restaurant in Fairfax at 10691 Braddock Road. It brings the brand’s total presence in the state to 13 restaurants. Burger 21 celebrated the grand opening of the first Arkansas location in Little Rock on July 31, as the brand introduces one of the most diverse chef-inspired menus in the country to the community. Burger 21 has 22 locations now open in Florida, Georgia, Illinois, Michigan, New Jersey, New York, North Carolina, and Virginia, and approximately 15 in development in 11 states. Celebrity Chef Gordon Ramsey is opening a new restaurant in the Baltimore Horseshoe Casino called Gordon Ramsey Steak. National Buffalo Wing Festival, celebrating their 16th year will be held at Coca Cola Field in Buffalo, NY Sept. 2-3.

The Innovation Stage

Culver’s new Wisconsin Big Cheese Pub Burger has three kinds of Wisconsin cheese–Cheddar, American and Havarti–with their roasted garlic mayo. All served on their new sweet rising bun.

- Limited Time Only!

at PACK EXPO Las Vegas and the co-located Healthcare, Packaging EXPO will be held Sept.

25-27 at the Las Vegas Convention Center. The Expo will feature 46 innovatition stage sessions featuring new technology and advances from all segments of the packaging and processing market. Thrillist named Krispy Krunchy Chicken “America’s Best Fried Chicken Chain.” Krispy Crunch Foods offers a premium c-store based QSR concept with approximately 2,300 retail location in 41 states, Malaysia and American Samoa.

Restaurants and food retailers at New York City’s Westfield World Trade Center are feeding a diverse group of customers including office workers, tourists, commuters and downtown Manhattan residents. The shopping center includes a 40,000-square-food Eataly USA location and chef Daniel Boulud’s Epicerie Boulud.

8/15/17 8:51 AM

T:10.5”

A few thoughts on f lavor.

Like,

202 OF THEM.

T:13”

THE CHEFS at Ken’s spend their days crafting delicious dressings, sauces and recipes. It’s all they do. They currently have 202 flavors, including 18 kinds of Ranch. What’s the next Sriracha?

We’ve got a guy working on that right now. Ken’s will create flavors Ken’s is always thinking up new flavors. And new ways to use them.

for you that are loaded with off-the-chart tastiness and will keep customers coming back for more.

We’re available everywhere. Just ask.

Then get a taste of what’s to come at kensfoodservice.com. Or order by calling 800-633-5800.

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