Food Industry News November, 2014

FOOD INDUSTRY NEWS

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NOVEmbER 2014

FOOD

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DiNiNg wiTh MS. x ................... 4 TRaVEl: laS VEgaS .................. 8 lOcal NEwS ...........................17 caRy MillER ..........................28 NaTiONal NEwS .......................29 aROUND chicagO: ThE piggERy ...33 chEF pROFilE: lUpE NaVEjaS ......39 DiREcTORy............................ 41 claSSiFiEDS ...........................44 publisher’s Notes: giViNg BacK

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NOVEMBER 2014

piggery’s cuban Blows Us away

“Generous portions, big plates and big food” is the motto of The Piggery,1625 W Irving, Chicago. The northside destination offers “real food” and plenty of It, but it’s their variation on a Cuban sandwich that makes it our favorite of 2014: Pulled pork, ham, bacon, chorizo, Gouda, pickles and a fried egg with chipotle mayo.

Read our review of the Piggery on page 33.

Oodles and Oodles of chefs Making Noodles

As the holidays approach, take a minute and think about what are you thankful for.

Getting up each day, your health, your job, food on your table and a roof over your head.

Unfortunately, not everyone can say they have all these things. Let’s give thanks to some of the organizations that are dedicated to helping our neighbors in need: Feeding America has more than 200 food banks and 61,000 emergency shelters, food pantries and soup kitchens.

The mission of Feeding America is to feed America’s hungry through a nationwide network of member food banks and engage our country in the fight to end hunger.

Goodwill partners with the community transforming donated goods into job training, education and placement Photo caption: Left to Right- Chef Thai Dang/Embeya, Chef Gene Kato/Sumi Robata Bar, Chef Giuseppe Tentori/GT Fish & Oyster, and Chef Bill Kim/bellyQ, Urbanbelly, Belly Shack service for individuals with barriers to employment.

Continued on page 4

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On November 8th, Owner and Executive Chef Bill Kim (far right) will host the inaugural Ramenfest at Urbanbelly (1400 W Randolph St, Chicago), which will celebrate the beloved noodle dish that has been taking Chicago – and the country – by storm. Over 25 chefs will try their hands at their very own version of ramen during Ramenfest and battle for the win, with judge’s choice and peoples’ choice winners being crowned. A portion of all proceeds from the event and silent auction will benefit Common Threads, the non-profit charity founded by Chicago Chef Art Smith committed to educating underserved communities about healthy food choices through hands-on experiences. Along with Chef Bill Kim, participating chefs include Thai Dang of Embeya, Lee Wolen of BOKA, Giuseppe Tentori of GT Fish & Oyster, Barry Sorkin of Smoque BBQ, and many more. Tickets to Ramenfest 2014 have been sold out for weeks, but readers can keep their eyes open for tickets for next year, as this will become an annual event that ramen-fans won’t want to miss!

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Food Industry News® November 2014

Gourmet Coffee on the Rise

Coffee seems to be outpacing soda as Americans’ No. 1 beverage—especially gourmet coffee. The National Coffee Association’s 2014 National Coffee Drinking Trends study found that 34 percent of Americans drink gourmet coffee on a daily basis, up from 31 percent in 2013. In the meantime, consumption of regular old non-gourmet java is down, from 39 percent to 35 percent.

Forty-one percent of Americans said they have a soft drink daily, but 61 percent of Americans drink some kind of coffee every day. The gourmet movement appears to be more of a trend among younger professionals: Among coffee aficionados 25-39, 41 percent said they have a gourmet brew Food Industry once a day; only about a third of consumers 18-24 News do the same, along with Valerie Miller about 25 percent of cofPresident and Publisher fee drinkers 60 and older.

Cary Miller Advertising Vice President Features Editor Terry Minnich, Editor Paula Mueller Classifieds/Office Management Nick Panos, Corporate Counsel Mark Braun, Associate Publisher ––––– James Contis 1927-2013

Food Industry News Issue 11, November 2014 (ISSN #1082-4626) is published monthly, $49.95 for a three-year subscription, by Foodservice Publishing, 1440 Renaissance Drive, Suite 210, Park Ridge, IL 60068-1452. Periodical postage paid at Park Ridge, IL, and additional mailing offices.

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

Copyright © 2014 Foodservice Publishing Co., Inc.

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Business Fraud: The Facts

The Association of Certified Fraud Examiners estimates that organizations around the world lose 5 percent of their revenues every year because of fraud committed internally, with a median loss of $145,000. The ACFE’s global study of fraud around the world found that 24 percent of fraud losses cost $1 million or more.

The study also found that fraudulent activ-

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Publisher’s notes: GIVInG BACK Continued from page 1

Are you prepared to implement the Affordable Care Act? The Illinois Restaurant Association (IRA) and UnitedHealthcare offer advantages for your IRA member business: } Expertise from the IRA Health Insurance Council – a group of select Illinois health insurance brokers who specialize in legislative initiatives and changes in health insurance law for the restaurant industry } Exclusive health care discounts for IRA members

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Meals on Wheels Association of America empowers community programs to improve health and quality of life.

Ronald McDonald House has a simple, strong mission: to create, find and support programs that directly improve the health and wellbeing of children. McDonald’s has been the RHMC mission partner since the first Ronald McDonald house was built in Philadelphia 40 years ago.

Share Our Strength believes that no child should grow up hungry in America, but one in five children struggles with hunger.

Share Our Strength No Kid Hungry campaign is ending child hunger in America by ensuring all children get the healthy food they need every day.

The Greater Chicago Food Depository is a nonprofit food distribution and training center that provides food for hungry people while striving to end hunger. The Food Depository makes a daily impact across Cook County with a network of 650 pantries, soup kitchens, shelters mobile programs, children & adult programs and innovative responses that address the root causes of hunger.

These are just a few of the organizations that make an impact and change lives.

Thank you to them and everyone in this great food industry for their efforts and support.

–Valerie Miller, Publisher

The persona you create to attract others is how you will be treated back.

Honest sincerity may not win you the sale, but it won’t lose it to a lie, either.

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Food Industry News® November 2014

Dining With Ms. X

November 2014 Bombers 439 Ridge Rd, MUNSTER, IN 219-836-2662. Known for their outstanding BBQ. Everyone raves about the brisket sandwich.

You can also get burnt ends, pulled pork, wings and ribs. Get there early to ensure they have your meat of choice, because once it’s gone, it’s gone. They offer a few styles of BBQ sauce. What you choose depends on your heat level tolerance.

Check out the nuclear or atomic sauce.

BRICK STone BReWeRY 557 William Latham dr. BouRBonnAIS, IL 815-936-9277. This is really a big place and they have a really big menu. You can get a beer or cocktail and order some appetizers which include fried pickles, fried green tomatoes, southwest chicken rolls and wings. For a meal they have salads, sandwiches, burgers, pasta and steaks & chops. Oh so much yummy food, I know I ate too much. dAn’S MInoQuA FudGe 521 oneida MInoQuA, WI 715-356-2662.

Old fashioned candy shop where they make the fudge right in front of you. Plus, they have a huge selection of candies to choose from in the front of the store and they serve ice cream in the back of the place.

I left with a couple of huge bear claws;one with peanuts, one with pecans, both with gooey caramel and covered with milk chocolate. edZo’S BuRGeR SHoP 1571 Sherman eVAnSTon, IL 847-8643396. Funky looking restaurant specializing in grilled & char burgers, great fries and shakes. I tried the char burger; it was a thick, juicy burger and very tasty. I also got an order of their regular fries which I thought were fantastic, nice & crispy. While waiting for my food, I did see a couple of good looking polish sausage and brats go by. That’s what I will try on my next visit along with some of their flavored fries. oLde noRTH PAnCAKe HouSe 27W751 north Ave. WeST CHICAGo, IL 630-293-4774. This is a quaint and cozy place and it has a fireplace in the dining room. Open Mon.-Fri. 6:30am-2:00pm and Sat. & Sun. 6:30am-4:00pm. On Fridays they are open from 4:00-8:00 pm for their famous fish fry. Breakfast is always a good choice to get here.

I really enjoy their skirt steak & eggs.

THe CHeeSeCAKe FACToRY 53 Woodfield Rd. SCHAuMBuRG, IL 847-619-1090. When I’m looking for the perfect dessert to take with me to a party or gathering, I just head over here and pick up some of their fabulous desserts. No one has ever been disappointed with my choice. The strawberry cheesecake is always a hit, and so is the carrot cake. During the holiday season they offer pumpkin and pumpkin pecan cheesecake.

THe GRILL HouSe 1071 32nd St. ALLeGAn, MI 269-686-9192.

Getting to the Grill House is approximately a two hour drive from Chicago and well worth the trip. The restaurant is old historic and set on beautiful grounds. It’s absolutely lovely. They offer a unique dining experience where you cook your own meat. You select your cut of steak and then head over to the grill to cook it. You are cooking your steak along with other diners. It’s a lot of fun. The food and service was excellent.

VILLAGe Inn 2001 1st. St. MoLIne, IL 309-762-6333. Breakfast is served all day. They have salads, burgers, sandwiches and comfort food. For an entrée I enjoyed the slow roasted turkey on Texas toast served with mashed potatoes, gravy and cranberry sauce. To compliment my meal I got a slice of the pumpkin pie. Pies can be purchased for take- out. Call ahead to reserve your pie for the holiday.

WHoLe FoodS MARKeT 225 W. Touhy PARK RIdGe, IL 847-2927100. Newly opened. They have designed the exterior of the store to blend in with the neighborhood. I enjoy browsing through the aisles; there are so many new and healthy products available here. They also have an impressive meat and deli counter. The salad bar is very nice and a good choice if you’re looking for a salad to go.

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November 2014

Cicero Beverage Co. Awarded Two BevStar Awards What does it take for a relatively new beverage company to break away from the pack and get noticed? An interesting question; and one that no business may be better positioned to answer than Chicago, Illinois’ Cicero Beverage Company. Cicero Beverage Co. recently announced that they won two very prestigious 2014 BevStar awards; one was Gold for their Salted Caramel Root Beer soda and the second, a special matchmaker award, for their very popular Bacon Bloody Mary Mix. Cicero Beverage Co. shares the same space as previous BevStar award recipients, including Dr. Pepper Ten and Snapple.

Middleby Marshall Named Top 100 Finalist in Annual Chicago Innovation Awards

Surge in Sriracha Use

The Thai hot sauce known as Sriracha is not a new condiment on American menus. In fact, the bright red sauce has been on Top 500 menus for the last decade and was profiled as a trend to watch in Technomic’s MenuClips in May 2013. However, we’re seeing Sriracha used now more than ever, and in a wider variety of applications and cuisines.

Restaurants are even creating housemade Sriracha sauces, riffs of the classic mixture of sun-ripened chiles, garlic, sugar, salt and vinegar. – Adapted from Technomic, Inc

One man with courage makes a majority. — Andrew Jackson

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Middleby Marshall has been selected as one of the Top 100 Finalists for the 13th annual Chicago Innovation Awards of more than 550 product submissions.

The industry-changing Kitchen of the Future, has revolutionized the way commercial kitchens operate.

The unit consists of a CTX infrared conveyor oven stacked on a Middleby Marshall WOW! conveyor oven, a perfect synergy between simplicity and innovation.

The food is placed on the conveyor and in minutes comes out hot and ready to be served. The oven provides a consistent bake to every type of food, from appetizers to pizzas to steak, and saves restaurants on labor and energy costs while cutting ticket times in half, allowing customers to receive their food faster than with conventional equipment.

The Chicago Innovation Awards celebrate the most innovative new products and services in the Chicago region across all organization sizes, sectors and industries.

Judges will select 10 winners from the Top 100 to receive a Chicago Innovation Awards, as well as winners of the Up-and-Comer Awards representing innovation in the start-up community, the Social Innovator Award and the Collaboration Award. The winners will have the opportunity to ring the NASDAQ Bell in New York, and will be invited to meetings with top state and local officials to discuss their innovation.

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TRAVEL With Valerie Miller DESTINATION: LAS VEGAS, NEVADA

Getting There: Fly/Drive Flights out of Chicago O’Hare: Nonstop on American, Spirit, US Airways and United Airlines Flights out of Chicago Midway: Nonstop on Southwest Airlines One thing I can say about Las Vegas is that every time you go there you will see something different. It’s not the same old, same old. New hotels are popping up, new restaurants, new shows and new attractions. This is one place I never can get enough of.

Two new attractions have opened in Vegas.

The High Roller The High Roller is the world’s tallest observation wheel standing 550 feet tall. It looks like a ferris wheel but the only difference is the cabins of this wheel can accommodate up to 40 people. It is a huge space with some seating on the sides offering incredible views of the city. The wheel has a total of 28 cabins and the ride is approximately 30 minutes.

VooDoo Zipline This new thrill ride takes you between the two towers of the Rios Suites Hotel on a zip line. A pair sits in a harness and goes soaring 490 feet over the Las Vegas Strip at 33 mph. If you’re sitting at the Rio’s pool and look up, you can see the ride in operation. It’s great fun for the whole family. Take in a show while you are there. There is something for everyone; comedy shows, magic shows, family shows, headliners, and Cirque du Soleil. Britney Spears is performing at Planet Hollywood. Shania

Skinny Slices

Pizza Hut has begun testing Skinny Slice pizzas at restaurants in two markets. The lower-calorie hand-tossed pizzas are made with less dough and smaller portions of toppings.

In Toledo, Ohio, guests can choose up to five toppings for 300 calories or less per slice, while participating eateries in West Palm Beach, Fla., have a choice of six pies with 250 calories or less per slice. – AP

Twain is performing at the Coliseum at Caesar’s Palace. Beatle Love is at the Mirage and the list goes on and on.

This time I took in the Donny and Marie show at the Flamingo. Voted as the Best Las Vegas Show for 3 years in a row. This show was fabulous!

Donny and Marie take you on a journey showcasing their careers from the beginning until now.

Did you know that Donny is working on his 60th album? Marie is an amazing performer; she sang opera, country and pop during this show.

Marie is also Co-Founder/Co-Host with John Schneider of Children’s Miracle Network. Between the two of them there was so much talent on one stage.

During the day in Vegas you can check out all the different hotels and go shopping. A couple of places I recommend you check out are the Forum Shops at Caesar‘s Palace, the Fashion Show Mall on the strip and the Miracle Mile Shops at Planet Hollywood. If shopping is not for you, plan a spa day of pampering or relax at the pool. Otherwise you can play at the casino 24/7. It’s all up to you.

The night is when the party begins, with so many different bars and clubs to check out.

There are so many dining options in Vegas, Chef driven restaurants, chain restaurants and buffets. The hottest buffets on my list are the Carnival World Buffet and the Village Seafood Buffet at the Rio Suite Hotels or the Bacchanal Buffet at Caesar’s Palace.

The people watching in Vegas is enough entertainment for me. Remember, “What Happens in Vegas Stays in Vegas.” For more info visit lasvegas. com

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Food Industry NewsÂŽ November 2014

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Cross-Contamination Bacteria can spread through cross-contamination. This occurs when raw meat, poultry, seafood and eggs come in contact with ready-to-eat foods like bread and vegetables, so keep them separate. n When handling raw meat, poultry, seafood and eggs, always use separate cutting boards, plates and utensils from readyto-eat foods. n Never place cooked food on a plate that previously held raw meat, poultry, seafood or eggs. n While shopping at the grocery store,

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keep raw meat, poultry, seafood and eggs separate from all other ready-to-eat foods in both the shopping cart and during bagging. n Keep raw meat, poultry, seafood and eggs separate in the refrigerator to prevent bacteria from spreading and the juices from dripping on ready-to-eat foods.

Questions and Answers: Q: What is cross-contamination?

A: The transfer of pathogens from one surface to another Q: What is one way to

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A: Clean and sanitize food-contact surfaces – Adapted from The National Restaurant Association Educational Foundation (NRAEF) and homefoodsafety.org

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How to Kill Innovation 1: Reject new ideas. Don’t approve ideas until they’ve had the chance to be stopped.

2: Encourage conflict. Who gets heard? The last survivor.

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Everyday Work Safety

3: Criticize freely, but be stingy with your praise. Be sure to remind your people that they can be fired at any time.

4: Treat problems as stupidity.

This crushes thinkers.

5: Be a control freak. Remind staff that you know everything there is to know about your business. If they were so smart, why aren’t they the boss?

–Rosabeth Moss Kanter, The Change Masters

Restaurant Performance

More than half of restaurant operators reported higher samestore sales last June compared to the same month last year, even as 41% said customer traffic was down for the month, according to NRA’s monthly Restaurant Performance Index. Operators are optimistic about the coming months, and plan to move forward with capital spending, said Senior Vice President Hudson Riehle. –

Adapted from FastCasual.com

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Food Industry News® November 2014

Every employee is responsible for his or her own safety in the workplace. Managers have a role to play, but avoiding accidents and injuries starts with the right attitude. Keep these tips in mind for protecting yourself and your co-workers: n Stay aware of your surroundings. Pay attention to the people, objects, and potential hazards around you. Don’t “zone out” when you’re doing something important. n Ask lots of questions. Check with your manager and coworkers on the safest way to do your job.

Point out any possible dangers you see. n Get the proper training. Don’t take chances with unfamiliar equipment or procedures. Request the kind of training you need to operate machinery and perform your duties safely. n Take breaks. Fatigue is the cause of many accidents. Take breaks and get the rest you need to stay energized and attentive. n Learn emergency procedures. Take note of the location of all exits, fire alarms, first aid kits, and other necessities an emergency may call for. Talk to your manager about holding a drill so everyone knows how to react in a sudden crisis. n Protect your body. Be careful when lifting, climbing ladders, and performing any kind of heavy physical work. Even if you’re at a desk all day, check out safety tips for good ergonomics to avoid repetitive stress injuries and other ailments. n Rely on good safety equipment. Wear gloves and any necessary protective gear when carrying out any kind of hazardous work.

Family Meals Establish Lifetime Nutrition Habits

Eating together establishes good habits later in life, according to researchers at the University of Minnesota. In the study of more than 1,500 people, surveyed once during high school and then again when they were 20 years old, participants were asked questions about how often they ate with their families, how much they liked sitting down to dinner with family and friends, if they had a tendency to eat and run, and how often they ate breakfast, lunch, and dinner.

The results showed that those who ate meals with family as adolescents were more likely to eat fruit and dark green and orange vegetables and drink fewer soft drinks as young adults. The frequency of family meals during adolescence also predicted eating meals more frequently as adults. Those who experienced more family meals were more likely to have higher intakes of key nutrients, such as potassium, calcium, magnesium, and the like.

The researchers say the results demonstrate that structured meal times with family are associated with improved diet quality for young adults. Families should be encouraged to share meals together as often as is practically possible.

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Food Industry News® November 2014

CIA Graduate Gets Top Honors

CIA graduate Jeffrey Mitchell, a culinary consultant in central New York, was recently inducted into American Academy of Chefs Honor Society. Mitchell credits his time at the CIA for expanding his culinary horizons and helping him build his professional network. “It was an eye opener for me to learn what was out there.

I learned to embrace the profession and established networks and friendships with people I met there that continue to this day,” he said.

– Adapted from The Oneida Daily Dispatch

Ethics are the rules we impose on ourselves when nobody’s looking.

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Alliance Paper & Foodservice Name Change Half Bottles of Chicago-based Alliance Paper & Food Service has Wine Offer More changed its name to Alliance Paper & Foodservice Variety Equipment (Alliance), announced President and CEO Brian Flynn.

“To say we are excited about the future would be an understatement.” said Flynn.

The change follows Alliance’s 2012 acquisition of Lombard, IL-based Schweppe, Inc., a foodservice industry equipment supplier. The integration created economies of scale in warehousing, delivery, purchasing and administrative processes, and allowed Alliance, which was known for its foodservice disposables, to bolster its offering to include equipment while expanding its geographic reach.

Headquartered in Franklin Park, IL, Alliance Paper & Foodservice Equipment is a full service distributor offering a wide range of foodservice disposables for restaurants, catering, bakeries, coffee shops, food processing, delis and supermarkets. In addition, the company offers a complete range of chemicals for dish service, jan/san.

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Many consumers still don’t relize that they can watch crystal-clear high definiation TV without cable; all you need are a pair of new digital rabbit ears. Those choosing to dump cable called “cord-nevers” because over 83% of new households are now choosing to live without pay TV services. While TV continues to evolve through multiple offerings, 94% of us

Half- and quarter-bottles of wine allow drinkers access to a wider range of wines and help keep larger bottles from going stale, writes Will Lyons. Not many half bottles are made because they’re expensive to produce, but they can be excellent for small parties looking to enjoy both a red and white with dinner. – Adapted from The Wall Street Journal

now multi-task while we watch TV with E-mails, texting, gaming, cell phones and social networking.

Motley Fool’s recent report showed that 17 of the top 20 network programs last season were accessable online. HBO is currently working out deals to offer their HBO Go service without a cable contract, but for some services like Netflix, an internet connection is still required.

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Food Industry News® November 2014

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Make It Quick Speedy service is key for the youngest generation: for example, Gen Z places the highest importance on fast service at limitedservice restaurants (54 percent), compared to just two-fifths of Millennials (40 percent), Gen Xers (41 percent) and Baby Boomers (43 percent). Read more findings from Technomic’s Generational ConsumerTrendReport.

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Generational

Consumer Trend Report

Carbonated Water Growth

Carbonated water sales in the U.S. are expected to grow 12% this year, driven by healthconscious consumers seeking an alternative to carbonated soft drinks, according to a report from Canadean. Sales of carbonated soft drinks are forecast to decline by five liters per person in 2014, while still and carbonated water sales are expected to increase by three liters, as Americans become more aware of sugar intake while still craving the mouthfeel of carbonated beverages, Canadean Analyst Rakhee Sturgess said.

– Adapted from beveragedaily.com

You’ve got to get to the stage in life where going for it is more important than winning or losing.

— Arthur Ashe

nov 9-16.indd 13

Hobnobbers engages new customers and uses Mobile Devices to bring in new customers Hobnobbers Food & Spirits restaurant and sports bar in Sycamore, Illinois opened for business on July 8th, 2014. Since opening, Hobnobbers has enjoyed robust customer traffic and a very enthusiastic response from its new patrons. Mike Crawford, Hobnobbers owner, is committed to customer satisfaction and set out to create a unique experience with a warm and inviting ambiance and delicious food at affordable prices. Mike knew that getting the concept right wasn’t enough. Hobnobbers needed to also focus on implementing a 360° marketing solution that informs and engages customers, incents and rewards customers to dine more frequently, and provide customers value added services making it easy to do business with Hobnobbers. Hobnobbers accomplished this via a partnership with AppSuite, a mobile loyalty and rewards provider based in Boca Raton, Florida (www.mobileappsuite.com). With AppSuite’s 360° mobile marketing solution Hobnobbers got everything they were looking for: their own branded mobile app, 1-1 automated marketing, mobile ordering, mobile offers, gift cards, loyalty cards, and event management. Low up front and long-term costs were a key focus as well. They were pleased to find that the system ran on iPads and was offered as a SAAS “Software as a Service” program with low startup and monthly costs.

Mike Crawford commented, “customer growth and satisfaction has exceeded my expectations. Customers love the mobile app and benefits of the loyalty and rewards program.” Jim Daleen, CEO of AppSuite added, “Mike Crawford and his team are very savvy and know what they want and how to make it work in their restaurant. We’re delighted that we could be a part of such a successful new restaurant.”

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The Power of Effective Signage n A sign and careful monitoring can give you just the information you need to reorder and promote a product. It can increase sales by helping you sell more than one item multiple sales transactions and can help you establish the most acceptable price (at the best profit margin) for any product that isn’t under competitive attack. n A sign sells with a minimum of risk and investment. Every department, no matter how basic the business, should be testing something. And every “test” should have a sign.

In fact, every store should have a formalized testing program which has a sign as an integral part of the program. It will successfully speed up consumers’ reaction to and acceptance of the new product. Speed is all-important in getting a handle on new trends.

You can’t wait for inspiration. You have to go after it with a club. — Jack London

nov 9-16.indd 14

Food Industry News® November 2014

Your First 90 Days on the Job: Fundamentals of Surviving Almost 40 percent of new hires at a managerial level or above lose their jobs within a year — a striking statistic. This high failure rate is due largely to avoidable mistakes during the first 90 days on the job. Some flubs are from poor performance, but often, employees not fitting in is because they don’t “get” the work culture.

Here’s a quick guide on how to avoid pitfalls that could lead to a quick exit: 1: Make it your first priority to understand your Key Performance Indicators. Ask your boss how he or she views your job in the context of the department’s overall strategy, which parts of your job description are most critical to achieving success, and how your progress will be assessed.

Ask your boss how he or she views your job, which parts of your job description are critical to their success, and how your progress will be measured.

Once you have a clear grasp of your expectations, take a step back on a regular basis to evaluate and refocus.

2) Prepare to do things differently. Soak up how they, not you, would proceed. Your past is past; how things work here and today pretty much assure you a tomorrow.

3) Know the superiors you need to please.

Despite the quality of your work, you could be heading for the chopping

block if you fail to realize which superiors you need to please.

4) Bond with others ASAP. In the first 90 days, plan on breaking bread with at least two staffers a week. Be casual, not as a brown-nosing climber.

But limit the networking to colleagues at your level or one level up. Go any higher and you could soon develop a reputation as someone eager to step over others to get ahead.

5) Be very careful what you commit to during your first 90 days. Never assume that you have a co-worker’s buy-in or consent until you 100% have it. Don’t speak for others and avoid taking an “I’m sure he would be fine with it” approach. You may feel like a dynamo, but you may be seen as a loose cannon.

6) Keep eyes open at meetings to see how people communicate... Or not. Think like a contestant on Survivor.

7) Learn how to disagree. Before telling your boss “You should do it this way!” ask, “Do you think there would be any value in approaching the situation this way?”

8) Get help with the transition. For assistance learning the ropes, ask your supervisor how a senior colleague can mentor you.

Happiness is when what you think, what you say, and what you do are in harmony.

— Mahatma Gandhi

10/13/14 10:46 AM

Food Industry News® November 2014

Page 15

How To Profit Through Effective Advertising

17. To maintain a constant public presence.

1. To produce leads.

20. To gain credibility.

2. To educate prospects.

3. To expand into new markets.

18. To gain distribution.

19. To announce the existence of your product.

21. To establish your niche.

4. To influence the people who influence others.

22. To highlight testimonials from satisfied customers.

5. To make your name known.

23. To attract traffic into your establishment.

6. To pre-sell your offerings.

24. To obtain names for your customer mailing list.

7. To expand upon a public relations story.

25. To create a desire to buy.

8. To tell the story of your company.

26. To test something.

9. To establish and build your corporate identity.

27. To advertise a major promotion.

10. To build confidence in your product or services.

28. To inform many people at the same time.

11. To dispel ugly rumors, or apologize for an unfavorable incident.

29. To motivate people to call your toll-free number.

12. To go after the business your competitors now have.

30. To emphasize exactly how the competition measures up to you.

32. To buy new customers.

14. To keep your name in the forefront of your customers’ minds.

33. To demonstrate publicly your own confidence in your product or service.

15. To prove your quality with success stories.

34. To become part of the community.

35. To earn a profit.

Overwhelmed? Consider These Words When the going gets tough, meditate on these thoughts supplied by Wolf J. Rinke, author of The 6 Success Strategies for Winning at Life, Love & Business (Health Communications): l Energy and positive self-motivation come from seeking your dreams and doing things you love. l All people are a composite of strengths and weaknesses. l If you want to experience your maximum energy, you will need to build your strengths and get rid of your weaknesses. l To be successful, you must find a job or career that lets you build your strengths. l Successful people love what they do. l Figure out which of your weaknesses keep you from reaching your lifetime goals. Get rid of them—and don’t worry about the rest. l When you pursue what you want to do, you’ll have fun and you’ll feel naturally high.

Dunkin’ Donuts California Expansion Dunkin’ Donuts opened its newest shop in Santa Monica, California in an aggressive campaign to expand its stores in the state.

Dunkin’ Donuts opened its first California restaurant location in Modesto a week before, according to the company’s website.

Hours before the 5 a.m. opening, long lines formed and people were already camped out outside the store.

The company also plans to open locations soon in Long Beach, Whittier and Downey. – Adapted from The L.A. Times

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31. To prove your superiority.

13. To make your stockholders happy.

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Tea Trending

The American tea market is now over $10 billion and growing. Black tea is the most popular type, but consumption of lesser-known teas such as rooibos and white tea is growing the fastest.

Coffee demand has remained fairly stagnant, indicating some consumers may be replacing it with tea.

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Cleanliness Important to Customers

Nearly 25% of consumers will abandon their local grocer for a competitor if the store is not clean and lacks good lighting, neat displays and wellmaintained checkout lanes and restrooms, according to a survey by Interactions. Checkout and friendly employees were also high on the list of shoppers’ priorities, the survey said.

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10/13/14 10:47 AM

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The ABCs of Job Safety

Food Industry News® November 2014

International

Neapolitan-Style Pizza

Japanese pizzerias are ditching mountains of toppings for minimalist Neapolitan-style pies covered in high-quality, artisanal ingredients. Chefs are using authentic techniques to create the simple pies that contain little more than dough, olive oil, marinara sauce and cheese.

Meat-Free Cuisine

– The Wall Street Journal

Chefs are transforming the way epicureans feel about vegetarian and vegan meals with dishes that elevate vegetables and grains to gourmet status. Chef Emmanuel Stroobant of Singapore’s Saint Pierre resLearn how save money and time by calling us today at 847-709-2600. taurant creates dishes such as quinoa sushi tempura and cabbage rolls served in pine nut consomme.

“Like any menu, the vegan menu is built on flavor, cedures. Don’t take shortcuts. Use whatever texture and complexity,” he said. – Today (Singapore)

Safety on the job can be as easy to remember as ABC: Attitude. A safe attitude means paying attention-to what you’re doing and taking safety guidelines seriously.

Behavior. Follow established safety pro-

protective equipment is available, and always ask questions when you don’t understand something.

Control. Take responsibility for safety.

Keep equipment in good shape, store it A recent report indicates that more fast food properly, and clean up your area when you’re franchises around the world are installing waterless urinal systems and other water-reducing technolofinished. –CPP Pulse

Fast Food Establishments Embrace Waterless Facilities

gies as more areas are grappling with serious water shortages.

According to Klaus Reichardt, CEO and Founder of Waterless Co., it should come as no surprise that restaurants specifically, including fast food locations, are becoming increasingly water-conscious.

“An average ‘sit-down, knife-and-fork’ restaurant uses 5,800 gallons of water a day,” he says. “While a fast food facility typically uses only about half this amount (2,900 gallons per day) it still is a huge amount.”

According to the report, those franchises that are installing no-water urinals include the following: McDonald’s: Waterless urinals are now installed in 750 McDonald’s restaurants throughout Europe and the United Kingdom.

Jollibee: As part of their commitment to conserve natural resources, this Philippines-based fast food chain with locations in North America is installing no-water urinal systems in all their facilities.

Wahaca: A UK Mexican restaurant, which takes pride in building “environmentally efficient restaurants” and has regularly received top marks from the UK’s Sustainable Restaurant Association, has installed waterless urinal systems.

Starbucks: The famed coffee retailer opened a location in the Palace Hotel in Spain, which became the first LEED®-certified location in that country. Starbucks reports it has reduced water consumption by as much as 40 percent as a result of the installation of no-water urinal systems.

For more info, visit: www.waterless.com.

nov 9-16.indd 16

10/13/14 10:47 AM

Food Industry News® November 2014

Local News

Home Run Inn (HRI), Chicago’s Premium Thin-Crust Pizza, is proud to announce the early 2015 opening of its 10th Chicagoland location and very 1st Northside of Chicago restaurant at 3215 N. Sheffield in Lakeview.

Chicago’s first Olive Garden has opened.

The 7,780-square foot restaurant at 3555 W. Addison St. is one of about 30 new restaurants nationally which feature the new Olive Garden logo. ZED451 is pleased to welcome Michael McDonald as executive chef. With an accomplished epicurean background that includes positions at high-profile restaurants in some of the world’s most celebrated dining destinations, McDonald brings artistry, sustainable sensibilities and veteran talent to his new role at River North’s premiere restaurant. Illinois tops the nation

Illinois Gov. Pat Quinn joins Olive Garden general manager, Remoun Abraham and a crowd on onlookers at a ribbon cutting ceremony for the newest Olive Garden on Addison St. in Chicago. - Picture source: chicago.eater.com

in pumpkin production. Pumpkin is one of the richest sources of Vitamin A and antioxidants beneficial for improved joint and eye health. Summerdale opens at 5314 N. Clark St. in Chicago.

The new restaurant is a throwback to the sort of restaurant one would have found in Andersonville years ago. From November 7 through January 15, 2015 — 17 painted trains will arrive in downtown Naperville.

These trains will be on display for the entire two months. Granite City Brewery at 801 Plaza Drive in Schaumburg, IL plans to open in Winter, 2015.

Page 17

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Restaurant Visits May Be Influenced by Beverage Options A fifth of today’s consumers (21 percent, up from 16 percent in 2012) say that beverages play a very important role in deciding which restaurants to visit for meals.

This increase is primarily driven by consumers aged 18–44, who tend to use beverages for a wide variety of occasions, including snacks and social visits. Operators are maximizing potential

beverage occasions by promoting off-peak dining hours and launching innovative, custom beverages that get people in the door. Consumer demand for variety and customization will lead to even more innovation in terms of beverage type and flavor, and an increasing focus on health and natural ingredients will inspire drink development. – Adapted from Technomic, Inc.

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Influencing the Hispanic Grocery Market

U.S. grocers should develop promotion programs with free giveaways, offer both private-label and national brands and create a bilingual messaging environment if they want to appeal to the Hispanic market, which is estimated to hit $1.5 trillion by 2015, experts say. In addition, marketers should avoid targeting Hispanics as a monolithic group, understanding instead the various Hispanic ethnicities. – Adapted from Supermarket News

10/13/14 1:34 PM

Page 18

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Food Industry News® November 2014

US Foods Fall Lineup

ANNOUNCING A GAME-CHANGING PARTNERSHIP FOR THE CHICAGO HOSPITALITY INDUSTRY! ReSource Point of Sale has partnered with Digital Dining to bring Chicago Restaurateurs a superior option for their POS needs!

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Survey on Workplace Flexibility

According to the 2014 National Study of Employers 38 percent of organizations now allow employees to work from home on a regular basis, up from 23 percent in 2008. In another positive trend, 82 percent of employers allow their workers to take time off during the day

to attend to personal issues without docking their pay.

Only 18 percent of employers allow workers to share jobs, down from 29 percent in 2008. And although 28 percent welcome employee sabbaticals, that’s a drop from 38 percent in 2008.

For the first time, a Spanish-language version of Scoop will also be available to US Foods customers. To see the full fall edition and learn more about the product offerings from US Foods, visit www.usfoods.com.

Wine Decisions

CHICAGOLAND’S LARGEST SELECTION OF GENUINE PARTS!

Food Industry News’ Mark Braun (celebrating 15 years with the magazine) talking with Gertrude’s Restaurant chef, author and television personality John Shields at Lake Lawn Lodge, Delavan, Wisconsin. Gertrude’s is located in the Baltimore Museum of Art. John’s series Coastal Cooking with John Shields is seen on PBS and available on DVD.

nov 17-24.indd 18

Nothing brings families and friends closer together than a great meal, and this fall, US Foods is introducing a new product line featuring creations that are rich in tradition and full of fun. “With colder temperatures comes cozy gatherings among friends and family, inspiring chefs to bring fall comfort foods to their menus,” said Pietro Satriano, chief merchandising officer, US Foods. “Our 10th edition of Scoop features traditional dishes with a trendy, modern twist that give our customers everything they need to make their restaurants the center of fall gatherings.”

“Mash-up” desserts are one of the most popular trends hitting menus this fall, and Devonshire® is offering two new premium desserts, Lemon Raspberry Layered Cheesecake and Sweet Potato Maple Layered Cheesecake, that give diners decadent bites of cake, cheesecake and pie wrapped in one slice.

The Fall Scoop also continues US Foods’ exclusive relationship with famed meat purveyor, Pat LaFrieda, who is serving up tasty game day favorites with a twist for football fans. The Chef’s Line All Natural Bratwurst, Italian Style Meatball and Jalapeno Cheddar Meatball all pack great flavors and are sure to be a hit during football season.

In addition to great comfort food, the Fall Scoop also introduces three new tapas dishes that were selected straight from Barcelona. Molly’s Kitchen Premium Chopped Ham Croquettes and Bacon Wrapped Jalapeno Chicken and Harbor Banks® Calamari Rings and Tentacles are small, shareable bites that pack authentic, Spanish-inspired flavor and are perfect for appetizers or small plates.

Beyond creating a great menu, providing entertainment is essential to the perfect group outing. US Foods is introducing its exclusive Q & Ate game. Diners can download the game app displayed on drink coasters, which quizzes players on their knowledge of food and history.

Around half of U.S. adults ages 21 and older are wine drinkers, and wine consumption continues to trend upward—up 2.2% across the country in 2013, according to Technomic’s 2014 WineTAB Report.

But wine can be a confusing adult beverage category for consumers, and it can be difficult for those selling wine to them to discern exactly why they buy what they buy. Further complicating matters is that one of the most marked characteristics of today’s adult beverage consumers (and Millennials in particular) is an openness to ordering any of a variety of alcohol drinks for a given beverage occasion—meaning consumers may be less loyal to wine as their goto beverage for a specific type of meal or event.

– Adapted from Technomic, Inc.

10/13/14 1:34 PM

Food Industry News® November 2014

Trimming the Menus

Page 19

Looking For A new ProFit Center? this May Be More Profitable than Adding A Location!

Restaurant menus offer about 93 items today, down from a peak of 100 in 2008, according to Datassential Menu Trends, as chains that used to use giant menus as a selling point trimmed them to down to cater to changing consumer tastes. The country’s biggest chains have trimmed menu offerings by more than 7%, in a push to win customers and cut costs, according to Technomic. – Adapted

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Craft Beer Prices On the Rise Craft beer prices may rise next year in North America, as Canadian barley farmers are on track to harvest the smallest crop since 1968 and American farmers expect their smallest crop in three years, after wet, cold weather damaged the grains. The lower supply will result in higher costs for small producers, which do not sign long-term contracts with farmers.

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– Adapted from Reuters

Could a Higher Minimum Wage Kill Jobs?

Los Angeles Mayor Eric Garcetti’s proposal to raise the minimum wage from $9 to $13.25 per hour by 2017 is wellintentioned, but it would eliminate jobs in the very low-income neighborhoods it’s intended to help, according to an editorial in the Los Angeles Register.

According to the Bureau of Labor Statistics,

nov 17-24.indd 19

GATORCHEF_FIN_NOV_2014_revised.indd 1

last year 1.532 million hourly workers earned the federal minimum of $7.25 an hour; nearly 1.8 million more earned less than that because they fell under one of several exemptions (tipped employees, full-time students, certain disabled workers and others), for a total of 3.3 million hourly

workers at or below the federal minimum.

That group represents 4.3% of the nation’s 75.9 million hourly-paid workers and 2.6% of all wage and salary workers.

People at or below the federal minimum are: Disproportionately young: 50.4% are ages 16 to 24; 24% are teenagers

(ages 16 to 19).

Mostly (77%) white; nearly half are white women.

Largely part-time workers (64% of the total).

More than half (55%) work in the leisure and hospitality industry, about 14% in retail, 8% in education and health services, and the rest

10/13/2014 9:46:22 AM scattered among other industries. Broken down occupationally, the picture is similar: Nearly 47% are in food-preparation and serving-related occupations; 14.5% are in sales and related occupations, 7% in personal care and service occupations, and the rest are scattered.

10/13/14 1:34 PM

Page 20

Food Industry News® November 2014

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Small New York Restaurant Hit with I-9 Penalties

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Immigrations and Customs Enforcement (ICE), Public Affairs representative Danielle Bennett has stated that “ICE is coming down hard on I-9 clerical errors to drive home the point that the integrity of employment records are as important to the federal government as the integrity of tax files or banking records”.

This has become evident by the following story: A small restaurant in Rochester, New York, the Black and Blue Restaurant was assessed with a $264,605 fine from Immigrations and Customs Enforcement (ICE). The fine was eventually reduced to $88,700 by the Department of Justice’s Office of the Chief Administrative Hearing Officer (OCAHO).

This was at great legal expense the restaurant. ICE came back last year, and assessed the restaurant’s Buffalo, New York location with an additional $32,850 fine. It is important to note that not one illegal immigrant was employed by this employer.

The I-9 form most employers use has 7 pages of instructions. The actual instructions for the I-9 form contain 70 pages of guidance causing incredible potential liability for any employer completing an I-9.

It is available at the United States Customs and Integration Service / US Immigration web site USCIS. gov, or just search for ICE Handbook for Employers.

Since January 2009 the following statistics point to I-9 compliance as a liability no business can afford to neglect: n 180 Business Owners, Managers & Supervisors have been criminally charged n 225 companies have been debarred from federal contracts n Over 3,200 employers have been audited n Technical violations (for clerical errors on the I-9) can run from $110 - $1,110 each n $110,000 is the average employer fine n Over $50 Million in fines have been assessed The importance of compliance with the I-9 cannot be overstated. It will only continue to expand, as according to ICE representatives there are 20,000 agents in all 50 states already deployed.

10/13/14 1:34 PM

Food Industry News® November 2014 Hello, My Name is Awesome; How to Create Brand Names That Stick by Alexandra Watkins (Berrett-Kohler Publishers; paperback; 96 pages; $16.95) is the definitive naming guide.

Too many brand names look like the results of a drunken Scrabble® game (Xobni, Tcho, Svbtle).

In this entertaining book, acenaming consultant Alexandra Watkins explains how anyone, even noncreative types, can create memorable brand names. No degree in Latin or linguistics required.

Watkins will teach you the methods where you’ll find out what makes or breaks a name, how to secure an available domain name, the seven deadly sins of naming and much more. She gives plenty of examples of the good, the bad and the ugly names and teaches how to use the Smile and Scratch test based on her philosophy that a name should make you smile instead of scratch your head. Recommended. - TM

Zia’s Lago Vista Chosen Restaurant of the Year The ballots are in and it’s official, Zia’s Lago Vista is the 2014 FBEE (Food and Beverage Equipment Executives) Restaurant of the Year! Pictured above presenting the award is FBEE president Cary Miller of Food Industry news and Zia’s Lago Vista Managing Partner, Ryan Naegele.

Each year for over 70 years, leading suppliers who are members of the Food and Beverage Equipment Executives have chosen their restaurant of the year and for 2014, Zia’s Lago Vista on Ashland Avenue in Chicago is the winner.

In 1997, Chef Joe Calabrese & his wife Mary Kay purchased a small 70 seat restaurant in Chicago’s Edison Park Neighborhood. They named it “Zia’s” as a tribute to Joe’s Aunts who had showered him with love and good cooking all his life. Over the years Zia’s grew. It now seats 140 in the dining room along with 40 seats in the bar area. Zia’s has become a neighborhood favorite. The Calabrese’s also operate Café Touche’ in Edison Park and Zia’s Lago Vista.

FBEE is a professional networking organization which only allows one vendor per category. The group meets monthly to discuss activities and issues in the local industry while helping the members to network and further their career.

The officers change annually. The 2014/2015 president is Cary Miller of Food Industry News. To learn more about this organization or to find out if your company would be eligible to join, visit the group’s website, www.fbee.org.

Bellagio Introduces Lago by Renowned Chef Julian Serrano rated Chef Julian Serra-

Iconic Morton Salt Girl Honored The Morton Salt Girl, now in her centennial year, has won a permanent place on the Advertising Week Walk of Fame on Madison Avenue in New York City. The winning brand icons voted into the Advertising Week Walk of Fame were announced today at the NASDAQ Marketsite in Times Square. The Morton Salt Girl is the first girl icon to be inducted.

– Source: MortonSalt.com

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no. A new take on social dining, Lago’s small plate menu will celebrate Chef Serrano’s creativity and signature flavors, and deliver a dynamic new experience to the AAA Five Diamond resort’s awardwinning culinary program. Additionally, the restaurant will showcase a sophisticated mixology A rendering of Jago at Bellagio, Las Vegas program that delves into Lago by Julian Serrano, resort’s iconic fountains uncharted preparations. a new concept from one ever experienced on The of Las Vegas’ most cel- Strip. Adjacent to the ebrated chefs, will debut dining room, an open-air You can’t go at Bellagio Resort & Casi- patio will provide waterwrong doing no in March 2015. Featur- front seating centered on what’s right ing an exquisite dining Lake Bellagio. when it comes room with floor-to-ceilLago will be the first to advertising ing panoramic windows, Italian restaurant from your business Lago will boast the most the James Beard Awardand brand. — CM spectacular views of the winning, Michelin-deco-

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At Work...

■ Don’t say anything that you wouldn’t say in front of your mother.

■ Be above reproach by your actions, not by your excuses.

■ A few loose words and out walks your best people; the rest will simply despise you.

■ Your business’ reputation rests on you!

Once your business gains momentum, keeping it there requires skill, foresight, planning and preparing for the unknown. This is part of the reason that smart marketers often invest into marketing when everything is going well. If you think about it, believing “we have enough customers” or “everyone knows us” or “things are fine now” often have a way to coming back to haunt us.

One food borne illness outbreak, one product recall, a key

employee leaving or an aggressive competitor going after your customers are reminders of how vulnerable even the strongest brands and businesses are.

Investing into marketing when you don’t need it is the best choice. This is how the strong get stronger.

So the next time you are cursing your competitor wondering how they do it, even though you think their price is higher or quality is inferior, take a look at their marketing strategy.

Odds are their strategy is better than yours. – Cary Miller, Vice President, Food Industry News

10/13/14 1:37 PM

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Food Industry News® November 2014

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The most educated populations tend to be in countries where tertiary education spending is among the highest. Tertiary education spending in six of the most educated countries was higher than the OECD average of $13,957. Spending on tertiary education in the U.S., for example, was $26,021 per student, by far the most in the world. According to Andreas Schleicher, director for education skills at the OECD, education in the U.S. has become much more expensive, and student debt burdens have reached troubling levels in recent years. Despite these facts, it is still considered a good investment, as U.S. residents with higher degrees earn substantially more than their less educated peers.

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new Executive chef Sean patrick curry Brings Bees, modern Farm cuisine to Hilton chicago/oak Brook resort

EquipmEnt & SErvicE For procESSorS, dEliS, SupErmarkEtS & FoodSErvicE

Hilton Chicago/Oak Brook Hills Resort & Conference Center has announced the appointment of Sean Patrick Curry as Executive Chef. In his new role, Chef Curry is responsible for menu creation and daily culinary operations at the hotel and its restaurants, Windows and The Grille. In the coming weeks, Chef Curry will revamp the food culture at Hilton Chicago/Oak Brook Hills Resort & Conference Center, elevating the banquet and catering service and introducing what he refers to as modern farm cuisine.

“Chef Curry brings an exceptional talent to the Hilton team, beginning with an innovative vision and an inspirational work ethic,” Who is lpS? LPS is the Midwest’s leading supermarket, meat and deli said Stefan Mühle, General Manager, Hilton equipment sales and service company. We are focused on all things meat, for meat Chicago/Oak Brook Hills Resort & Conferprocessors, meat departments, delis and supermarkets. Call today and visit our showroom or have one of our expert service tech’s solve your equipment issues. ence Center. “We’re confident he will enhance our guestwww.lps-corp.com experie-mail:lps@lps-corp.com ence, setting a new standard for dining in Chicagoland.”

As a member of the American Culinary Federation and the Slow Foods Movement, Chef Curry’s farm-to-fork aesthetic focuses Tenderizers Sausage Stuffer www.lps-corp.com on environmentally-friendly practices and sustainability. Case in point, he will look no further than his own backyard for as much 2308 n. 17th, produce as possible. viSit our SHoWroom Franklin park, il In spring 2015, Chef Curry is installing at least 10 beehives throughout the hotel’s 150-acre Audubon-certified Cooperative 2308 N. 17th Ave. Franklin Park, IL Sanctuary, home to the 18-hole Championship Willow Creek Golf 847-451-2222 Club, sprawling willow trees and picturesque lakes. The beehives the Bully at Work: will not only pollinate a “chef ’s garden” that Chef Curry will source the termite Who volunteers vegetables and fruit from, but also provide honey (over 200 pounds per hive) to be used in everything from cheese boards to cookies A “termite” often plays the part of someone who is willing to to cocktails. In addition to beekeeping, Chef Curry will oversee a help out with any given task. If you ask for their help with somemajor renovation to the Hilton Chicago/Oak Brook Hills Resort thing, he or she will be more than willing to agree. If you did not & Conference Center’s restaurant outlets beginning later this year. In a survey of 1,000 ask for their help, he or she will volunteer to help with any given Besides new architectural and menu design, some of the other con- restaurant-goers, Techtask. Seeing an offer for help looks like a wonderful thing, but in cepts under consideration are: a charcuterie counter, a wine bar and nomic found 83 percent support increasing the the mind of a skilled manipulator, this is merely a tactical move in reserve cellar, and a wood-fire oven.

“I want Hilton Chicago/Oak Brook Hills Resort & Conference minimum wage and ad- order to fulfill a selfish desire he or she has. Just like a termite that Center to be known as the premier hotel dining destination in the justing it annually for moves in and quickly begins to gnaw away at whatever you’ve built, Midwest,” asserted Chef Curry. “I aim to play off the Midwestern inflation. The research they’re inside now, and harder to get rid of.

If you accept their offer to help only to learn that they are trying seasons, utilizing methods of preservation that showcase local flafirm’s study found widevors and high quality ingredients in abundance.” to take personal control or worse, milk data from your operation, spread backing across he or she will express dissatisfaction either by a deep sigh and a age groups and political “OK, whatever...” or sometimes non-verbal signs that let you know orientations, with 93 per- they actually do not want to help you with whatever it was they cent support among self- offered to help with. described liberals, 87 per- When you catch their true intent, this is when he or she begin cent among moderates their main manipulation efforts. He or she will loudly express their The culture of wine expertise is changing in and 70 percent among willingness to help the cause, but that you are being unreasonable. the U.S., as the number of female sommeliers conservatives. Support- To bypass this manipulation, address the sighs and subtle cues has grown to about 3,600, but the industry is still ers of a higher minimum that he or she is unwilling to play with the team. Deliver the option largely dominated by males. “There is a shortwage believe it will stim- to join up or leave as a civil but firm ultimatum. age of women in the profession here, and I do ulate the economy, lift think it is a bit harder for people to take you seripeople out of poverty, ously as a woman,” said The George’s sommelier leadership requires the abilities help the middle class, Mindy Magers, who recently took her sommelier of fairness, empathy, balance and decrease labor turnover certification test in Oklahoma, a state with just one Master Sommelier. and reduce government achievement. anything less will not – Adapted from the Oklahoma Gazette spending. work; anything more is superfluous.

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Food Industry News® November 2014

chicago gourmet • millennium Park, SePtember 26-28, 2014

nov 25-32.indd 26

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Food Industry News® November 2014 Sandra Holl, Floriole Café & Bakery Tony Hu, Lao Sze Chuan Riley Huddleston, I|O Urban Roofscape at the Godfrey Hotel Chicago Stephanie Imrd, Girl & The Goat/Little Goat Rodelio Aglibot, Yum Cha Dim Sum Parlor Sarahjordan, CICCHETTI Louie Alexakis, Avli Estiatorio Ericjorgenson, Mercadito Fish Dave Anderson, Famous Dave’s Paul Katz, Old Town Pour House Justin Aprahamian, Sanford Restaurant Jon Keeley, Gemini Bistro/Rustic House Sergi Arola, Arola Tom Kenny, Mike Dit.ka’s Chicago Jimmy Bannos Sr., Heaven On Seven/The Brian Key, Hugo’s Frog Bar & Fish House Purple Pig Chicago Jimmy Bannos Jr., The Purple Pig Jeremy Kiens, Nana Amanda Barnes, Packing House Ryan Kikkert, ]ake Melnick’s Corner Tap Andres Barrera, City Winery Bill Kim, Urbanbelly/Belly Shack/BellyQ Rick Bayless, Frontera Grill/Topolobampo/ Michael Kornick, MK The Restaurant/Ada XOCO Street/DMK Burger Bar/Fish Bar Duncan Biddulph, Kinmont Josh Kulp, Sunday Dinner Club/Honey Butter Greg Biggers, Café des Architectes at Sofitel Fried Chicken Chicago Water Tower Gil Langlois, Park Grill Chicago Jamie Bissonnette, Coppa Michael LaPidus, Q-BBQ Robert Blanchard, Norman’s Bistro Thomas Lents, Sixteen Mar]: Brand, 720 South Bar 8: Grill Jeni Britton Bauer, Jeni’s Splendid Ice Creams Jared Leonard, Rub’s Backcountry Smokehouse Aaron Browning, Tavernita Karyn Calabrese, Karyn’s Fresh Corner/ Karyn’s Aaron Lirette, Celeste Chris Macchia, The Florentine Cooked/ Karyn’s on Green Eric Mansavage, Farmhouse Craft Tavern Niall Campbell, Firefly Grill Tony Mantuano, Spiaggia/Terzo Piano/Bar Homaro Cantu, Moto Toma/River Roast Evandro Caregnato, Texas de Brazil Katrina Marlxoff, Vosges l’laut— Chocolat Billy Caruso, III Forks Joshua Marrelli, The CHOP SHOP Arturo Carvallo, Hash House a Go Go Edgar Castaneda, Taco Joint Urban Taqueria & Jeff Mauro, “Sandwich King” Shawn McClain, Green Zebra/ Sage Restaurant Cantina Steve McDonagh, Spritz Burger Tony Castillo, Longitud 315 Michael McDonald, ZED4.5I Kostas Chaidaropoulos, Stetsons Modern Terese McDonald, Candyality Steak Sushi Sandy Chen, Koi Fine Asian Cuisine & Lounge Charlie McKen.na, Lillie’s Q Kevin McMullen, The Brixton John Chiakulas, Beatrix Spike Mendelsohn, Good Stuff Eatery Steve Chiappetti, Marion Street Market Christine Cikowslri, Sunday Dinner Club/Honey Masaharu Morimoto, Japonais by Morimoto Cory Morris, Mercat a la Planxa Butter Fried Chicken Eddie Nero, Big Ed’s BBQ John Coletta, Q}13.I’tiX1O Sam Netter, Real Urban Barbecue Abrahzun Conlon, Fat Rice Megan Neubeck, Terzo Piano at the Art Institute Shaun Connelly, LUXBAR of Chicago Judy Contino, Bitterweet Pastry Shop & Cafe Victor Newgren, SideDoor Fernando Coppola, IPO Martial Noguier, Bistronomic/Troquet River Luca Corauina, 312 Chicago North/ Brasserie by LM Abel Cortes, e.leaven Food Company Mitsu Nozalci, The Cage/The Dawson/Acanto Timothy Gottini, FORK Leigh Omilinsky, Cafe des Architectes at Sofitel Thai Dang, Embeya Chicago Water Tower Matt Dean, Food Fanatics Terry Opalelc, Terry’s Toffee Jess DeGuzman, Sunda New Asian Oscar Ornelas, Cité Frederick Despres, Arami Ric]: Qrtiz, Antique Taco Andrew Deuel, tesori Trinidad Paez, Gaylord Fine Indian Cuisine Rohini Dey, Vermilion Dan Pancake, Autre Monde Cafe & Spirits Anthony DiRienzo, The Dawson Chris Pandel, The Bristol/Balena Adam Dittnier, Bistro Campagne Beth Partridge, Autre Monde Café & Spirits Joseph Doppes, Bistro Margot Donald Penza, Municipal Bar + Dining Co. Puje Dorlig, Jellyfish Javier Perez, Rocco Italian Table and Bar Amanda Downing, Rockit Bar & Grill/Rockit Ryan Pitts, RL Restaurant Burger Bar Tony Priolo, Piccolo Sogno/ Piccolo Sogno Due Stephen Dunne, Paramount Room Doug Psaltis, Bub City/Three Dots and a Dash Michelle Duran, SUSHISAMBA rio Adam Puslrorius, Eddie V’s David Dworshak, Takito Kitchen Devon Quinn, Paramount Events Chicago Mitch Einhorn, Twisted Spoke/Lush Wine & Jose Ramirez, Kinzie Chophouse Spirits Duce Rayrnond, Sweet Baby Ray’s Barbecue Graham Elliot, graham elliot/g.e.b.

Wood Dale Gregory Ellis, 2 Sparrows Tigist Reda, Demera Ethiopian Restaurant Nelson Erazo, Adamus Kennon Reed, Cantina Laredo Jaysen Euler, Davanti Enoteca Cardel Reid, The Signature Room at the 95th Sophie Evanoff, Vanille Patisserie Michael Dean Reynolds, Bread & Wine Joe Farina, Rosebud Restaurants/Rosebud Mar]: Rimlrus, Flo & Santos Steakhouse/Joe Fish Matt Riordan, Saigon Sisters Paul Fehribach, Big Jones Evan Rondeau, Uncommon Ground on Devon Dirk Flanigan, ll Coniglio Joseph Rosetti, Harry Caray’s Restaurant Group Jonathan Fox, Firecakes Phil Rubino, CIC CHETTI Jo-Marie Frigo, Nonna Santi’s Biscotti Massimo Salatino, Francesca’s Restaurant Michael Frontier, Terry’s Toffee Dirk and Terry Fucik, Dirk’s Fish and Gourmet Arun Sarnpanthavivat, Arun’s Thai Restaurant Patricio Sandoval, Mercadito/Mercadito Counter Shop Jonathon Sawyer, Trentina /The Greenhouse Aya Fukai, Sixteen Tavern John Gatsos, Tavern on Rush Zoe Schor, Ada Street Chris Gawronski, The Gage Tony Scrugs, Old C1-ow Smokehouse Michelle Gayer, Salty Tart Nathan Sears, The Radler Carlos Gaytan, Mexique Segal, Mind)/s HotChocolate Della Gossett, Spago Beverly Hills Brian Sharko, Sharko’s BBQ Tim Graham, Travelle Tommy Sheean, The Drawing Room Troy Graves, Red Door Michael Sheerin, CICCHETTI Mark Grosz, Oceanique Patrick Sheerin, Trenchermen Carla Hall, The Chew Dan Smith, Spritz Burger Mario Hernandez, Del Frisco’s Double Eagle Joaquin Soler, Smalls. Smoke Shack & More Steakhouse Barry Sol-kin, Smoque Kevin Hickey, Bottlefork Jose Sosa, Hugo’s Frog Bar & Fish House John Hogan, River Roast

2014 CHICAGO GOURMET FEATURED GUESTS AND PRESENTERS

nov 25-32.indd 27

Page 27 Naperville Nick Stewart, Glazed & Infused Matt Troost, Three Aces Michael Tsonton, MH Fish House Jared Van Camp, Nellc6te/ Old Town Social/ Leghorn Tom Van Lente, TWO Restaurant & Bar Chico Vilchez, Nacional 27 Paul Virant, Perennial Virant/Vie Randy Waidner, Gibsons Restaurant Group Scott Walton, Howells & Hood John Wayne Formica, E + O Food and Drink Roger Waysok, South Water Kitchen ‘ Christine Welch, The Coffeecake Connection Co. Jared Wentworth, Dusek’s Board & Beer/Punch House/Longman & Eagle /The Promontory 1.eeAnnWhippen, Chicago q Justin White, SmallBar Division Erick Williams, MK The Restaurant/County Barbeque Mathew Wiltzius, Lockwood Restaurant & Bar Gary Wiviott, Barn & Company Brian Woods, Uncommon Ground on Clark Marc Wuenschel, Hutch Takashi Yagihashi, Takashi/Slurping Turtle Alvaro Zamudio, Kinzie Chophouse Jose Zetina, Pazzo’s Cucina Italiana Andrew Zimmerman, Sepia Bob Zrenner, Hubbard Inn MASTER SOMMELIERS Serafin Alvarado, MS, Southern Wine & Spirits of Illinois Robert Bigelow, MS, Ste. Michelle Wine Estates Fred Dame, MS, Southern Wine & Spirits of California Jay Fletcher, MS, Southern Wine & Spirits of Colorado/ Aspen Wine Sense Wine Consulting Alpana Singh, MS, The Boarding House Joseph Spellman, MS, JUSTIN Vineyards and Winery Larry Stone, MS, Quintessa Vineyards MIXOLOGISTS Bridget Albert, Southern Wine 8: Spirits of Illinois, Kentucky, Minnesota William Duncan, Punch House Bobby “G” Gleason, Beam Suntory Global Spirits and Wine Paul McGee, Three Dots and a Dash Debbi Peek, Southern Wine & Spirits of Illinois Brandon Phillips, Bottlefork John Ruiz, The Underground SPEAKERS Kevin Boehm, BOKA Restaurant Group Rohini Dey, Vermilion Jorge Gera,Jorge Gera Photography Jamie Gordon, ABSOLUT Jason Hammel, Lula Cafe Daniel Joly, Stella Artois Rob Katz, BOKA Restaurant Group Edward Kim, Mott St./Ruxbin Donnie Madia, One Off Hospitality R] Melm/an, Lettuce Entertain You Enterprises Helen Morrison, Villa Maria Chris Patino, Pernod Ricard Nicole Pederson, Found Ira Norof, CWE, Southern Wine & Spirits of California Luis Torres, Director Education East/Americas Suzanne Wolcott, Goose Island Brewery Paula Zuhlsdorf, Target Culinary EMCEES Lin Brehner, QQXRT Catherine De Orio, Check Please!

Steve Dolinsky, ABC 7 Chicago Andrew Knowlton, Bon Appétit Kiki Luthringhausen, Beauty and Her Feast Chandra Rain, Plate Magazine Adam Rapoport, Bon Appétit Mario Rizzotti, Iron ChefAmerica LeeAnn Trotter, NBC 5 Chicago

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Food Industry News, our staff and vendors wish you all a Happy Thanksgiving and continued success this holiday season!

International

Dunkin’ Donuts Expands to Austria

Dunkin’ Donuts, one of the world’s leading coffee and baked goods chains, announced that it has signed a master franchise agreement with M&D Restaurant Development GmbH to begin developing Dunkin’ Donuts restaurants across Austria, with the initial focus on Vienna. The agreement calls for 25 restaurants throughout Austria over the next five years.

– Adapted from bakingbusiness.com

An NBC poll showed only 8% of people still going to movies while 48% favored DVDs. Another 26% used streaming services.

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10 Reasons It’s Not Worth Getting Upset Over What People Think 1. People have an incredible propensity to hold within them a beast of jealousy that, now again, they cannot control. The things that unleash this monster are what they don’t have and can’t be. They will try to devalue you by any means possible. It’s best to just take it as an indicator that you have something worth having or you are someone worth envying.

2. The only effect it can have on you is however much you let yourself believe it’s true. The opinions of others only change you if you let them. If you weren’t somehow made aware of them, you’d have no idea anyway. You cannot, and will never be able to control how other people think, feel or behave. Nor should you try. You can, however, decide to what extent you are going to let them change who you are.

3. The only person something needs to matter to is you. If it is in your life, and you are the person who is choosing to experience, live or attempt it, it is not the concern of anyone else. It’s difficult when people are firing insults at you and it’s really hurting, but this, my friends, is just life.

4. We tend to take one thing someone says and spiral, assuming the absolute worst about ourselves. Don’t go down the rabbit hole.

5. They’re criticizing themselves more than anything. I’ve found this to be tried and true. The things that irritate us most are the things we like about ourselves. So you have to realize that someone disliking you or having a negative opinion most likely has a lot more to do with them than you.

6. The idea that you will one day reach a place where you are universally liked and accepted is a delusional fantasy. You have to accept that this will never be reality.

More importantly, you have not failed because people have differing opinions about you or something you do. It’s just the fact that you probably assumed otherwise.

7. It will not matter eventually.

Think about the things you struggled with 5 years ago, and How irrelevant they are… if you can even remember them at all. The same concept applies to the future. It’s just a poor use of your energy and will do nothing but compromise the time you have now.

Top Productivity Tips

Clarify the task. You and your people must know what specific tasks you’re expected to perform, and how your results are being measured.

What are your objectives, deadlines, and standards of performance? Don’t let goals become too ambiguous.

Emphasize commitment. People work harder if they’re committed to a project. You can increase commitment by involving employees in planning and making decisions for the tasks they perform. Let them know how they fit into the team, and why an assignment is important.

Prioritize. Contradictory directives are confusing and wasteful. Employees should be able to distinguish between high- and low-priority tasks, both under supervision and on their own.

Assign the right people. We function best when our jobs match our personal style and temperament. Try to ask people to perform tasks that make maximum use of their talents and abilities, and give them the authority they need to use their skills effectively.

Provide the proper tools and training. Employees need support to build their knowledge and self-confidence Give people opportunities

nov 25-32.indd 28

8. Many great people and ideas were harshly criticized and unacknowledged initially. Sometimes you just have to give people some time to catch up. Most people are really put off by change or anything that disrupts the flow they are used to. It’s okay, we all need some adjustment time.

9. If someone takes the time to talk about you, or express an opinion about you even when it’s not favorable, you are someone worth talking about. You’ve done something that has gotten their attention. You’re not irrelevant, you’re not worthless. You have, in your own small way, joined the ranks of those who are influential enough to elicit a response from people. Be proud of yourself.

10. Nobody who really loves you will love you less if they hear and/or even agree with that opinion. Isn’t that what scares us most? That we’ll lose what we most value in life… in many cases, the love of those who matter? But the people who are worth keeping around will not be affected by other people’s harsh words. They won’t. They’ll love you regardless of flaw or criticism.

– Brianna Wiest, Thoughtcatalog

to learn new skills or continue to explore areas they’ve already achieved a level of competence in.

Let people know what rewards to expect.

Personal and professional rewards linked to your department’s or organization’s accomplishments can be a powerful motivator. Give employees a chance to choose their own rewards, if possible, so they will be working for something they really value.

Give feedback.

Give your people accurate,objective evaluations of their work in a way that lets them know their work is valued by the organization and that motivates them to continue to do their best.

Allow employees freedom. Treat your people like mature, intelligent adults. Give them the freedom they need to do their jobs, without looking over their shoulders or requiring them to clear minor decisions with you or your superiors.

Eliminate barriers. Help your staff identify and overcome anything preventing them from doing the best job they can. If you can’t eliminate an obstacle, do your best to find out why it can’t be eliminated, so you can explain it thoroughly to your people.

Food Industry News® November 2014

Cary Miller Presents

People Selling the Industry

This month I am proud to be pictured with Mitch Einhorn, a notable individual in our local food industry. In the last 19 years Mitch has created the Twisted Spoke on Grand, Bone Daddy BBQ on Ogden, Pie Hole Pizza on Racine, Twisted Spoke on Clark, Pie Hole Pizza on Roscoe, Lush Wine and Spirits (and also a bar) in Roscoe Village and West Town.

Most recently Mitch created his own beverage company; making wine for Chateau Nomad and dabbling with beer under the Nomad Brewing label.

Michael Hicks is the vice president of sales for Allen Brothers Meats. Michael says he looks forward to continuing the longstanding tradition of quality and outstanding customer service for which the Allen Brothers name is known. For over 100 years, Allen Brothers has provided restaurants and culinarians with unparalleled quality steaks and specialty proteins. Michael has over 25 years experience in foodservice and branded beef experience. If you are seeking ways to offer your customers improved quality and value and increase your profits, contact Michael. He is an expert in his field. You will find Allen Brothers Meats phone number listed in our buyers directories under meat-wholesale.

Michael (r) and TJ Coker are with CSI, Coker Service Incorporated.

Mike, TJ and the CSI team are trusted by independent restaurants, institutions and chains to keep their equipment up and running. CSI keeps kitchens cooking throughout the greater Chicagoland market and other markets too. CSI uses CFESA certified techs to insure they fix equipment right the first time and every time.

Jose Equez is a principal with El Rey Seafood, a firm offering frozen seafood products to supermarkets, food processors and other businesses in the food industry. High volume seafood users turn to El Rey when looking for quality and value. Jose has a rich understanding of frozen seafood and how to best help their customers source the exact product they need, as well as how to help them increase margins and give customers product they love.

Terry Gibbs (L) is the 2nd generation leadership of Gibbs and Associates, a well known and respected manufacturers rep firm based in Schaumburg. Terry is joined by Michael Cleveland, director of sales at Hollowick, the leader in flameless lighting, refillable table lamp fuel, tealights, votives and disposable fuel cells. The Hollowick brand is available through almost every foodservice dealer in town, thanks to the hard work of these two individuals. Add drama to your dining room or next catering event with Hollowick products.

Tom Schulz (L and John Giunta are with SimplexGrinell, a longtime industry leader in the fire protection category, offering single source solutions, trained and certified staff, and a nationwide network of offices that serves restaurant chains, hotels, institutions, colleges universities and food plants. From fire alarms to fire sprinklers, emergency and exit lighting to kitchen hood fire suppression, they

-The Effective Executive

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National News Retail and wholesale beef prices edged even higher this past summer, according to the Agriculture Department, as growing demand for U.S. beef in Asia and other international markets pushed up exports and ranchers took longer than expected to replace herds thinned during the droughts of the last few years. smartblogs.com/food-and-beverage Median household income grew between 2011 and 2013—Growth in the number of higherincome households is positive for the restaurant industry, as those households represent the majority of total spending on food away from home, says Bruce Grindy, the NRA’s chief economist. - restaurant.org Bakeries serving freshly-made goods with an alcoholic punch are popping up in New York City.

Dessert-loving foodies are eager to try cupcakes, pies and doughnuts spiked with spirits and liqueur. - The Wall Street Journal The Michigan Restaurant Association founded in 1921 represents more than 4,500 Michigan foodservice establishments. Madison, Wisconsin was recently named the #1 place to live by Livability.com.

The Greater Madison Convention & Visitors Bureau announces Hotel Week - Feb 13 - 23, 2015. The mak-

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Chicago-based Biondollo’s Baking Company has gained notoriety with its line of Pretzel Rolls and breads, not just inside the Chicagoland market, but from buyers across the country. Consumers love Pretzel burgers and Subs. See their ad on page 24.

ers of the SKIPPY® brand are launching a new multi-faceted regional ad campaign, the very first under Hormel Foods ownership. The SKIPPY® Yippee™ brand campaign will be brought to life across various brand platforms. Chef Wylie Dufresne’s critically acclaimed restaurant, wd-50, known for inventive, molecular gastronomic dishes that were copied by many chefs around the world, will close on Nov. 30.” - Reuters Restaurants in the Brooklyn and Queens neighborhoods of New York City are catching up with their Manhattan counterparts by capturing more Michelin stars for their cutting-edge techniques and dishes.

Nestle opened an $11 million expansion of its product testing facility in Ohio, adding 35,000 square feet of space for evaluations of such brands as DiGiorno pizza, HaagenDazs ice cream and Poland Spring bottled water. - The Columbus Dispatch

Smartest Countries on Earth 10) Ireland. Nearly 40% of Irish adults between the ages of 25 and 64 had tertiary qualifications in 2012, the 10th highest rate among all countries reviewed by the OECD. 9) New Zealand. Pct. population with tertiary education: 40.6% 8) United Kingdom. Pct. population with tertiary education: 41.0% 7) Australia. Pct. population with tertiary education: 41.3% 6) Korea. Pct. population with tertiary education: 41.7% 5) United States. Pct. population with tertiary

education: 43.1% In 2011, more than $26,000 was spent on tertiary education per student in the U.S., nearly double the worldwide average of $13,957.

4) Israel. Pct. population with tertiary education: 46.4% Most 18-year old Israelis are subject to at least two years of mandatory military service. Perhaps as a result, country residents tend to complete higher education degrees later in life than in other countries.

3) Japan. Pct. population with tertiary education: 46.6% 2) Canada. Pct. population with tertiary education: 52.6% 1) Russian Federation. Pct. population with tertiary education: 53.5%

The Bully At Work: Indirect Manipulation

Every one of us is bound to come across a manipulator sooner or later. By understanding how they operate and what tactics they use on others, we can be well prepared for their attempts at using us for their own underhanded purposes.

By taking the passive-aggressive route, emotional manipulators are able to deal with things indirectly. Actions in this category include talking behind your back, getting others to say to you what they would not say themselves, and finding subtle ways of letting you know they are unhappy. They will tell you things that you want to hear, but then do something to undermine that. An example of this would be if the manipulator says that “of course I want you to go back to school baby and you know I will always support you.”

Fast forward to a night where you are either studying for an exam or perhaps finishing a project for work and your children (if you have some, that is) are throwing temper tantrums, the television’s volume is set really high, and your pets need taking care of – all the while “honey” is sitting on the couch looking at you blankly.

If you were to call them out on this, they will likely say something like “well you can’t expect life to just stop because you have an exam or have to finish a project for work can you dear?” This is a difficult one to deal with, and if an emotional manipulator pulls this one, the choices for response are very limited…even as much that I do not have an adequate method to combat this besides getting this person out of your life.

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8 Steps To A Great Relationship 1. Abandon the out-of-date idea that love is something that just happens to you.

2. Every day, try openly reaching out to someone and asking for their attention or affection.

3. The next time you feel uncertain or worried or anxious, try just mentioning this to your partner and taking their hand, or noticing their emotional signals and reaching for their hand.

4. See if you can notice some times when you find openness hard, and you become defensive or distant or shut down.

5. When you get in a fight, take a deep breath and try to see the fight as if you’re a fly on the ceiling.

6. Take a quiet moment, tune into the emotional channel and see if you can each share with your partner what you need most.

7. Be mindful of the fact that emotional injuries derail relationships.

8. Honor your connection.

Create small rituals to recognize your bond.

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Food Industry News® November 2014

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Chicago Gourmets Celebrates 17 Years How To Plan Ahead

By Camille Stagg Chicago Gourmets, the pre-eminent local dining club, was founded in 1997 by food lover and visionary, Donald Newcomb, who was well-established with many culinary experts, authors and artists. His goal was to plan exciting dining events for his CG members, and to showcase Chicago area’s culinary diversity and the artistic talents available in this Midwestern city, that has the best dining in the world.

That is a big claim, and I stand by it. As a veteran food and travel journalist, having traveled the world, I feel that Chicago has the best diversity of cuisines, and many top chefs and cooks in restaurants. We are fortunate...and my New York, Philadelphia, San Francisco, Los Angeles and European friends have acknowledged that fact!! Due to O’Hare Airport being the busiest airport, local chefs are lucky to get the freshest seafood and other products daily.

This year’s Chicago Gourmets events offered a sampling of Chicago’s rich dining options: they have included “A Day in the Country” where buffalo roam...a bus tour to an Indiana buffalo ranch for a country lunch; a tea-inspired winning dinner at Kendall College; dinner at Cyrano’s Farm Kitchen, featuring ChefOwner Didier Durand’s duck and goose specialties; a Chinese dinner at Friendship Restaurant, and other book-signing events at restaurants of various cuisines.

Upcoming events include Tallgrass in Provence, Nov. 2, and Sunday Dinner at Nonna’s at Ristorante Agostino., Dec. 14. For more information, including membership, visit www.chicagogourmets.org In celebration of French Impressionist painter Claude Monet’s birthday and life (1840-1926), Carolyn Collins’ birthday (she is founder of Collins Caviar, featured on the menu) and Chicago Gourmets’ 17th anniversary, a special five-course dinner, with dishes French Chef-Owner Didier Durand created from recipes in the book “Monet’s Table”, was held at his Cyrano’s Cafe on the Riverwalk on September 7. Durand and his wife Jamie were the host and hostess, and the guest of honor was artist Judith Rivera, whose paintings are in French Impressionist-style; she painted during the reception. For more information, go to (judithriveraart.com).

Chef Durand was so inspired

by Monet’s colorful home and stunning gardens in Giverny, France, that he created his café and wine bar on the Riverwalk to resemble the artist’s home. His garden, sans lily ponds, includes lovely lilacs, morning glories, elephant hostas, and carnations.

This year, he has added five flowered wheelbarrows, creating a replica of Monet’s gardens. I commend him for sharing this artistic passion... the beautiful setting in Giverny is most inspirational. How wonderful to meld the culinary arts with gardens and paintings...in Monet-style!

Chef-Owner Durand says, “Good food makes people happy!”

Cyrano’s Café on the Riverwalk: 233 E Lower Wacker Drive, on the south bank of the Chicago River across from NBC Tower between Michigan Ave & Columbus Drive. (cyranoscafeontheriver.com)

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■ Forget the future—Plan around what you can predict: what people love.

■ Stop listening—and start looking.

■ Celebrate foolishness— Think dumb.

■ Resist authority—Question it. (Quietly.)

■ View experts skeptically— Question them ■ Beware of “Science”—Mistrust research. It rarely reveals what clients really love.

■ Mistrust experience—and your memory ■ Mistrust confidence—If you feel certain or someone else does, question it.

■ Avoid perfection—Good beats perfect.

■ Embrace impatience—Exercise works with businesses too.

■ Find the water—Dip your toes in several ponds, then dive into the lake.

— Points adapted from the book, What Clients Love by Harry Beckwith

The FIN Difference:

5th Annual Gluten-Free Dinner Week Join Wildfire and The University of Chicago Celiac Disease Center as they team up to host their 5th Annual Gluten Free Dinner Week. Each Illinois Wildfire location will be hosting a Gluten Free Dinner event with optional cider and wine pairings. These special dinners will feature a five-course menu of custom gluten free fare, including Mini Crab Cakes, Classic Bacon Wrapped Horseradish Crusted Filet Mignon served with truffle macaroni & cheese, Door County Cherry Hand Pie with vanilla ice cream, among other delicious dishes. They will be offering optional cider and wine pairings with each course that are hand-selected from Wildfire’s wine list by Wine & Spirits Director, Brad Wermager.

Ruth Hayden, Wildfire’s Resident Gluten Free Expert, will be on hand for Q&A regarding Wildfire’s extensive gluten free menu and how it came to life, along with their Executive Chefs and a representative from the Center. Dinner is priced at $60.00 per person without pairings, and $80.00 per person with pairings, plus tax and gratuity. Each reservation will include a donation to the University of Chicago Celiac Disease Center. Save the date for the location nearest you as reservations are limited. For more

1. You’ll get fresh leads monthly with our Hot Leads Report of new local locations, buyers names and phone numbers.

2. Editorial support opportunities to put a spotlight on your company.

3. FIN is a management and educational tool.

4. FIN is an easy to use one stop shop for buyers.

5. Personalized referrals to open new doors, solve your problems and drive your sales.

6. Our 32 year track record means buyers, Owners and managers know us and can trust our advertisers.

7. Expert, fast ad design at below market rates when needed.

8. Highest number of local food business for sale ads means we get readers cradle to grave.

9. We are a trusted resource for those buying and selling.

10. As a small family business we work harder because your information, business matters.

2014 Annual Food & Equipment Show Pheasant Run, St. Charles, IL Tuesday, November 18, 2014 10 a.m. - 4 p.m.

United Airlines Changes In-Flight Food Service

United Airlines has revealed new and improved lunch, dinner and beverage choices for domestic first-class customers, offering travelers chef-inspired meals and premium beverages that elevate their in-flight experience.

By 2015, United will further enhance its in-flight dining by: • Launching completely redesigned menu concepts and expanding premium-cabin meals within North America to flights that are more than two hours and 20 minutes, or 800 miles.

• Upgrading premium-cabin meal service on domestic and international United Express flights, replacing snack boxes with freshly prepared food.

• Significantly enhancing please visit United Economy meals and bevwww.wildfirerestaurant. erages on long-haul international Cary Miller, VP 847-699-3300, flights.

847-602-9620 com/events/gluten-free

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Food Industry News® November 2014

SPIRITS

“Hop to it” - Understanding The (soon to be) Larger Than Lager, IPA India Pale Ales or IPAs, as referred to by craft beer drinkers across the world are the hottest craft beer style to date. This style is single handily reshaping the beer drinking public’s pallet and thirst for hop bitterness!

Origins of this beer style can be traced from Great Britain to India, then back again. It involves soldiers, their desire for beer, hop bitterness, and beer preservation. Besides ancestry, today’s American IPA has very little in common with these originals.

When talking about the American IPAs we first need to know names like Centennial, Chinook, and Cascade, and now even more prominent Citra, Amarillo, Simcoe and Columbus. These names are different hop varietals, and the hops are what set apart IPAs from everything else. American India Pale Ales are known for huge hop aromas bursting with tropical fruits, incredibly floral, almost citrus-like; and flavors that are juicy and piney. They traditionally have an understated malt quality and finish dry to allow the hops to take center stage. With The American Craft

movement happening, craft brewers across our country continue to push the envelope with hops, creating different segments of the IPA style: White IPA, Black IPA, fresh Hop IPA, Double IPA, and Imperial IPA. All of these styles have their own truly unique qualities, but hop bitterness is what ties them all back together to their ancestors.

According to the most recent reports, based on POS sales in restaurants and bars, IPAs displayed the strongest growth and market share gains of all the various types of beer in 2011, 2012, 2013, and YtD 2014 in the on-premise channel. Customers want hops, hops and even more hops.

What does this mean for restaurant owners? Offer your guests one or two different IPAs, allow them to choose from a White IPA, an English IPA, or and American IPA. Look at your restaurant’s beer menu and call out unique hop qualities in your descriptions for your IPAs. The hop train continues to roll across this country, so get on board!

–Eric Kobus, Brand Manager, Louis Glunz Beers Inc.

10/13/14 3:40 PM

Food Industry News® November 2014

AROUND CHICAGO With Valerie Miller THE PIGGERY

This is a family friendly spot with so much to offer. It’s an upscale sports bar with lots of flat screens to watch your favorite team. The dining room is perfect for families, friends and those who don’t want to sit in the bar area. You still can get a peek at what’s going on in the game because they have TV’S there too. They are an official BADGER BAR. The Wisconsin Badgers football team represents the University of Wisconsin-Madison. Plus, they are doing some construction and adding a rooftop space.

Pork is a house specialty on the menu. Pork offerings include: pork and black bean chili, pulled pork salad, pork nachos, pork egg rolls, grilled pork chops, grilled BBQ pork tenderloin, Famous pork pot roast and a pulled pork burger.

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Other menu items include their Legendary BBQ Ribs, amazing fall off the bone ribs (not smoked) topped with homemade BBQ sauce. These are the kind of ribs I grew up on. They have the best pea soup I have ever tasted. They have homemade hummus topped with bacon and served with pita chips as wells as burgers, sliders, sandwiches, wraps, fried chicken & waffles, and pizza. Owner “Lucky” makes everything from scratch, including the bread. He describes his menu as being “Real Food” “Big Plates” and “Generous Portions”.

The Piggery is located at 1625 W. Irving Park Road in Chicago, Illinois.

Hours: Monday thru Friday from 11:00 am – 2:00 am Saturday from 8:30 am -3:00 am and Sunday from 8:30 am –midnight Breakfast is served Saturday and Sundays. Parking, private parties and banquet space is available. For more info visit –thepiggerychicago.com

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Food Industry News® November 2014

F O O D H A N D L E R C E R T I F I C AT E

ARE YOU COMPLIANT? Only if all of your food handlers have a Food Handler Certificate on file. New employees have 30 days from the date of hire to obtain a certificate.

866.901.7778 FoodHandlerUSA.com

Get 20% off your online course.

Now only $12. Enter code EMPLOYEE20.

O N L I N E . S T A T E A P P R O V E D . AVA I L A B L E 2 4 / 7 . ©2014 National Restaurant Association (NRAEF). All rights reserved. ServSafe® and the ServSafe logo are registered trademarks of the NRAEF. National Restaurant Association® and the arc design are trademarks of the National Restaurant Association.

IRA Class Schedule

Sales Lessons For Grabbing Tougher Consumers

ServSafe Sanitation Certification

Don’t limit yourself to large corporations.

McKinsey reports that 70 percent of buying experiences are based on how the customer feels they are being treated. This means that investing in lower revenue accounts can be valuable: a customer’s value grows based on their experience.

Drive awareness.

Become remarkable by doing something exceptional that’s deserving of remarks. According to Entrepreneur’s Tara-Nicholle Nelson, CVS took a staggering yet calculated financial gamble with eyes on the prize of creating a deep emotional connection with customers. The customer segment with which this move will most resonate is an ascendant group who view life as a continual series of changes they want to make to their own habits and behavior, with the endgame of improving their health and personal financial prospects. The companies who understand and engage with this group through the lens of what they hold sacred –their desire to live healthier lives– are the businesses that will pros-

Class Formats & Start Times: 2-day class format - Weekdays - Check-in: 8:15 a.m.

Start time: Day 1 8:30 a.m. - 3:30 p.m.

Day 2 8:30 a.m. - 11:30 a.m.

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Start time: 8:30 a.m. - 5:30 p.m.

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ServSafe Alcohol Certification Training Program NOVEMBER Wednesday - 12 Class Tuition IRA Member - $145.00 + $35.00 City of Chicago Certificate if required. NonMember - $195.00 + $35.00 City of Chicago Certificate if required. (ServSafe textbook included) Cash Payments Are NOT Accepted. Cancellations must be received 7 days prior to the class date to receive a 50% refund or full credit toward a future seminar.

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Phone Clarity

Don’t make callers have to constantly ask, “What did you say?” Have a prepared script in use. Rehearse the message until you find it is not just acceptable, but persuasive. Telephone contact is a deal maker or deal breaker; one mishandled call and you may lose a customer forever. –Telephone Tips for the 21st Century

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per and thrive in the coming era. These “transformational consumers” are a group whose spending power and influence on other customers cannot be underestimated: 1. This is the same consumer group that selected their case and strap preferences for the Apple Watch the moment the product options were presented at the recent launch event –despite the fact that it will cost over double the average price of a fitness wearable, and won’t even ship until next year.

2. This is the customer base whose shift from processed to whole foods over the last five years caused the CEO of Campbell Soup, Denise Morrison, to explain a lower-than-expected earnings report with the comment that “there’s been a meaningful decline in the packaged food sector.”

3. This is the consumer group whose loyalty to Annie’s Organics in that very same packaged food sector vertical landed the company an $820 million acquisition price by food behemoth General Mills.

Engage with your custom-

ers... at the right time.

According to a recent study conducted by Totango, 81 percent of customers are willing to pay for a high-quality customer experience. This shows that experience matters as much as the product itself. With proactive, well-timed engagement with customers, you can make sure they are getting all the support they need before they even ask.

In other words, do some selling.

From Chipotle to Starbucks, Mobile Apps Rock Presently, there are 560 million mobile coupon users. That will more than double by 2019.

Emails featuring coupons are more likely to be opened and offer a much higher conversion rate than other promotional emails. In 2014, more than half of the U.S. adult population redeemed, either online or offline, digital coupons received across various mobile devices.

Nearly 40 percent of mobile owners in the U.S. use their devices to access digital coupons.

Nearly 50 percent of mobile users want retailers to send them discount coupons when they are near a store.

10/13/14 4:27 PM

Food Industry News® November 2014

Zapp’s Dancing Grains Sponsors Culinary Competition Z a p p ’ s Dancing Grains announces new Culinary Cooking Competition focused on innovation. The competition for professional and student Chefs will focus on creativity through incorporating Zapp’s Dancing Grains baked goods into their menus. Recipes can be any meal part of the day. Call Zapp’s Dancing Grains for free samples for your recipe development.

We asked Luis Zapp (Founder) why he chose Chicago to launch his innovative line of baked goods.

Luis: “I think that Chicago Chefs are very forward thinking in their approach to food. They are very serious about where their ingredients come from, how they’re prepared and most importantly they think out of the box when it comes to flavor.”

In January Luis hired food innovator Kaye Kharasch; together they created a menu of flavor infusions.

Kaye: “As soon as I tasted Luis’s product I realized that there was a unique opportunity. The patented process allows for flavor infusion in a way that normal breads cannot achieve.

Of course, we stay away from sweet flavors because we are committed to slow digesting food that is low glycemic. This forces us to concentrate on the highest quality ingredients.”

Their panel of judges will select 5 top recipes to be announced at the cook off. First place prize is $2000. Prizes will be presented to finalists in the professional chef competition as well as one student chef. Chefs will also be included in promotional campaign for Zapp’s Dancing Grains. Recipes can be entered until December 31, 2014.

For more information, visit www.dancingrains.com/challenge

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The Windy City is Among the Top Meeting Destinations A technology company called Cvent published its third annual list of the top 50 U.S. cities for meetings and events. Chicago claimed the number one spot for the first time in the list’s history, beating out Orlando and Las Vegas, which ranked Nos. 2 and 3 respectively.

The top 10 U.S. meeting destinations for this year are as follows: 1. Chicago 2. Orlando 3. Las Vegas 4. Atlanta 5. San Diego 6. New York City 7. Dallas 8. Washington D.C. 9. New Orleans 10. Nashville – Adapted from successfulmeetings.com

Remember, if you don’t take care of your customers, somebody else will! — Anon

Integrity means paying your obligations. — CM

Managers: When to Use “I” and “You”

As an owner or manager, you need to think about how you communicate with your staff. One point to remember is the difference between (and appropriate uses of) “I-statements” and “you-statements.”

I-statements tell the other person you’re taking responsibility for your feelings. “I think you’re not being careful with those figures” suggests that your opinion is not the last word and thus opens the door for discussion.

You-statements place responsibility on other people and, when used to criticize, can get in the way of effective communication. A blunt “You’re not careful enough with those figures” will cause resentment and frustration. The best time to use a you-statement is to give someone praise: “You’re doing a very good job with those figures.” –Donald Weiss, How to Be a Successful Manager,

American Management Association

Every Offer Is A Promise Many marketing efforts fail because they try to sell a product instead of a promise. To be successful, promise some benefit to the potential customer. Instead of offering your product, promise to make the prospect’s job easier, life better, etc. Most people will look at a proposal and ask the question “What’s in this for me?”.

Answer that question right away, and you’ll have their attention for the pitch.

–Hennan Holtz, The Direct Marketer’s Workbook

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Sexual Harassment

By The Numbers

Don’t Eat These Before Bedtime

Celery: This, like other foods with a high water content (cucumbers, watermelon,radishes) can force you awake in the middle of the night with a full bladder.

Tomatoes are loaded with tyramine, and amino acid that unleashes brain activity and will have you up and thinking. Other foods containing tyramine are eggplant, aged cheeses and soy sauce.

Cheese pizza, like other foods with higher fats, can interfere with sleep as well as any medication you are taking at night.

Alcohol inhibits rapid eye movement at night and will leave you exhausted and forgetful the next day.

Black bean chili, like any beans, can keep your gassy stomach rumbling all night.

Dark chocolate and carbonated soda has caffeine that will keep you awake.

Tacos can leave you with heartburn if digested just before lying down for the night.

Steak and beef are slow to digest, so consider holding that extra piece until tomorrow.

Broccoli has lots of fiber that produces a lot of gas.

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Unwanted sexual attention exercises a profound impact on the emotional well-being of restaurant workers. Thirtysix percent of all respondents reported that their level of depression or anxiety deteriorated after experiencing sexual harassment. Fifteen percent of women respondents reported having to take extra steps to improve their physical safety at work after having been sexually harassed on the job.

Sexual harassment may be a strong contributor to the restaurant industry’s high turnover rates. Twenty-five percent of all women surveyed reported seeking out new work as a result of unwanted sexual attention in their workplace.

– Restaurant Opportunities Centers United

Food Industry News® November 2014

The Glass Floor: Sexual Harassment in the Restaurant Industry An October, 2014 survey by the Restaurant Opportunities Centers United has gathered over 5,000 surveys of restaurant workers around the country examining wages and working conditions.

The restaurant industry employs nearly 11 million workers and is one of the fastest-growing sectors of the U.S. economy. Despite the industry’s economic growth and success, restaurant workers currently occupy seven of the ten lowest-paid occupations reported by the Bureau of Labor Statistics. This is especially concerning for women, who not only constitute a majority of the overall industry but who are also highly concentrated in jobs that pay the least within it. Women, in particular, dominate tipped occupations that by law receive a sub-minimum wage that must be supplemented by tips. As a result, one-fifth of women working in the restaurant industry live below the poverty line, and nearly half (46%) live below twice the poverty line, compared to 40% of men in the restaurant industry, and 20% of women in other industries.

EEOC CLAIMS A review of over 20 EEOC Consent Decrees from 15 states found that during the past 10 years over $10 million in settlements and damages were awarded to employees in various positions in the restaurant industry. In our sample, Consent Decrees were agreements made between the EEOC (plaintiff) and restaurant owners (defendant) to settle disputes by enforcing policies that prevent future discrimination, by establishing reporting structures, and by deciding values for monetary relief. The Consent Decrees that were reviewed showed that the victims in each situation were subjected to a hostile work environment due to sexual harassment. In some cases, the discrimination also included race and national origin harassment, and retaliation against complaints. Almost all cases involved sexual assault, including indecent exposure, lewd remarks/requests, touching, hugging, groping, grabbing, pressure for dates, unwanted advances and other forms of assault. Some cases involved employees being forced into repeated episodes of simulated rapes, exposure to pornographic images and being dragged kicking and screaming into a refrigerator. These behaviors were carried out by managers, chefs, co-workers, and customers. Major companies such as Cracker Barrel, Cheesecake Factory, Dunkin Donuts, Applebee’s, Popeye’s, McDonald’s, Burger King, Taco Bell, Outback, Sonic, Panda Express, and independent restaurants, had cases filed against them.

The full report is available as a free download at www.rocunited.org.

Women restaurant workers report that inappropriate sexual behavior is a common occurrence in the restaurant industry, and a majority of women in tipped occupations report that depending on tips has led them to endure inappropriate behavior.

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FOOD INDUSTRY NEWS® Page 37

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Foodservice

By Don Pfleiderer- President, Enviromatic Corporation of America, Inc. Let us take that first step toward becoming educated on kitchen grease exhaust systems and their dangers. Although not often seen as an ROI for the bottom line, proper programs for the exhaust systems not only relates to running a clean operation, it also directly relates to both your staff and customer’s safety. To help you get started out in the right direction, I talked to many of the top facilities managers, fire marshals, restaurant owners, managers, and other professionals in the kitchen exhaust system field. I also drew on my own experiences over the past 40 years in the field. Everyone contributed a plethora of advice on what you need to know about grease exhaust systems for your position. Everyone’s vast experience will hopefully help to allow you and your staff to make competent, respected, confident, and most of all, safe decisions on your exhaust systems.

What is also widely known is that not all grease exhaust service companies are the same.

There are huge differences in the quality and scope of what is getting done. One of the most important things you need to know as an owner or manager of a cooking facility is the hidden dangers that exist in the grease ductwork above the kitchens, sometimes below, and sometimes on the roof. There are many “Catch Areas” for grease to build up and cause ongoing damages plus it can build up in semi-dormancy waiting for ignition to turn your facility into a raging inferno. Grease is a fuel (think Biodiesel) that can

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Page 38

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Great Ideas That Were Written On Scraps of Paper

✮ American the Plagiarized: During the War of 1812, Lawyer and poet Francis Scott Key wrote his famous Star-Spangled Banner on the back of an envelope. Inspiration came from witnessing the tattered flag hanging over Fort Henry.

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Food Industry News® November 2014

Portioning Profits

by Michael Hicks

With beef prices at all time highs and relief not seen on the horizon, how could you ever think about moving to portion control steaks? After all, it costs more, right? Well, it just might be time to rethink this equation. It truly is an equation—pure math. No one really likes math, well at least not my friends.

Lets look at some of the reasons to rethink this.

It all starts at the beef packer level. These guys are smart, and do an amazing job delivering high quality, safe beef to the world. They also do a great job delivering profit to their organizations. Let’s take a look at the ribeye—a pretty common foodservice cut. Today when you receive a standard commodity rib from a packer, we find a variety of loin sizes and weights. We also notice that they have cleverly left a substantial amount of rib finger meat on this sub primal. This is the delicious meat that has developed around the rib bones of the animal. Although delicious, as a restaurant operator you are now paying around $9.00 per pound for what? Most operators have one Ribeye steak on the menu, what are you to do with all this waste. Over the years I have met many chefs who delight in telling me they utilize everything and have no waste. I know its possible to utilize all of the trimming, but why spend your time doing that? The steak cutters across the country all have plenty of trimmings and by-product from their production floor they would love to sell you at very affordable prices. The other thing to consider is food safety. Most operators age their meat a minimum of 21-28 days to make their steaks are more flavorful and tender. These aged trimmings need special attention and careful handling, as bacteria levels can be off the charts.

Every plate you send to your dining room might be your next advertisement. It is hard to dine out and not have everyone inspect their plates and snap pictures to share on social media for the world to see.

Using a custom steak cutter can ensure every steak that hits the plate in your restaurant is worthy of your establishments reputation.

I understand some operators love butchering their own meat in house and I respect that dedication. It just might be time to really do some math with your trusted meat supplier and find out if every cut makes solid financial sense for your operation.

Michael Hicks is a self proclaimed meat head and the Vice President of Allen Brothers 1893, LLC The scrawny 15 year old was dragged off by his mother to a lecture on health. Intrigued, the high school drop out studied Grey’s anatomy and devised what he thought was a better approach to health and fitness. At 21, he opened his first of what would become many health studios, and in 1951, The Jack LaLanne Show would begin a 20 year run showing couch potatoes how to get fit. At 45, LaLanne did 1,000 push-ups and 1,000 chin-ups in an hour; at 70, he swam and towed 70 boats carrying 70 people one mile and a half through California’s Long Beach Harbor.

10/13/14 4:28 PM

Food Industry News® November 2014

Mayor Honors 2014 Chefs With Proclamation

Chicago Mayor Rahm Emanuel has proclaimed Monday, October 13, 2014, to be “Phil Stefani Day in Chicago”; Tuesday, October 14, 2014, to be “Chef Michael Kornick Day in Chicago”; Wednesday, October 15, 2014, to be “Chef Gale Gand Day in Chicago”; and Thursday, October 16, 2014, to be “Chef Stephanie Izard in Chicago”; leading up to their inductions into the Chicago Culinary Museum’s Chefs Hall of Fame next week.

All four culinary pioneers will be formally inducted at an event on Thursday, October 16, 2014, along with restaurateur Larry Levy, who was given a Mayoral Proclamation for “Lawrence F. Levy Day in Chicago” on Wednesday, October 8, 2014. Previous inductees into the Chefs Hall of Fame include the late Chef Charlie Trotter in 2006, Chef Jimmy Bannos in 2007, Chef Rick Bayless in 2008, Chef Carrie Nahabedian in 2009, Chef Art Smith in 2010, Chef Priscilla Satkoff in 2011, Chef Graham Elliot in 2012 with Chef Jacquy Pfeiffer, and in 2013 Chef Paul Kahan, Chef Alain Roby, Richard Melman, Chef Hans Aeschbacher, Chef Jean Banchet, and the late Chef Louis Szathmary.

The 2014 Chefs Hall of Fame event will take place on Thursday, October 16, 2014, at Castle located at 632 North Dearborn in Chicago, Illinois from 5:00PM to 9:30PM. This event will not only honor the inductees, but it will promote and celebrate Chicago’s culinary preeminence and raise funds for the Chicago Culinary Museum. The evening will feature an open bar, wandering feast from top local restaurants including 437 Rush, Spritzburger, MK, Rosebud, Riva, All Chocolate Kitchen, La Scarola, Revolution Brewing, NAHA, Girl & The Goat, Chicago Cut Steakhouse and more, along with a silent auction, raffle, and awards presentation. Tickets are now still available. Tickets are $125 per person and $149 at the door, if available. Tickets may be purchased at www.brownpapertickets. com, keyword: Chefs Hall of Fame or http://www.brownpapertickets. org/event/616718.

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WORST PART OF JOB: Being away from my wife and kids.

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PART OF JOB THAT GIVES MOST PLEASURE: Being in a restaurant full of happy guests.

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Get Time Estimates from Your Staff Before Setting Deadlines

Managers often feel that setting deadlines is entirely and solely their responsibility. In fact, deadlines should only be established after consulting your staff and getting time estimates on all aspects of the job. This enables underlings to get involved in the decision-making process, and forces everyone to be honest about how long the tasks will take. Remember to always factor in time for unforeseen circumstances. -The Effective

Executive

When we lead by example, some lean on the past and some reach for the future. One direction is uncertain, fresh, limitless in possibilities; the other is the buggy whip.

The choice is yours.

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Say No Without A Fight

Alienating employees is the last thing you want to do in order to move ahead. You may try hard to be generous to your staff and receptive to their ideas, but you can’t say yes to every employee request. Here are some ways of turning down a suggestion without alienating your staff. Explain your reasons. Tell your staff why you must say no, going into a much detail as you can. This lets the employee know that you’re taking the suggestion or request seriously. and it also tells how he or she can change your answer to a yes. Choose the right moment. If an employee has a personal interest in your decision, you might be wise to explain things in private.

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BY THE NUMBERS:

$1.6 Billion: The amount spent by gardeners on vegetable seeds, plants, fertilizer and tools. $2 Billion: The amount spent annually at North American farmers’ markets.

Food Industry News® November 2014

Nuggets Host Curtis Stone turns up the heat in new Food Network primetime culinary competition, Kitchen Inferno, premiering Wednesday, November 5th at 10pm ET/PT. Each episode features talented chefs going headto-head in culinary showdowns over four possible rounds. Each round will have a blind taste-test judged by the Inferno’s panel of judges to determine which dish is best. If the competing chef is victorious, they have the chance to move up to the next level, with each round advancement growing in difficulty as they bring the skills of a new culinary talent to battle against. Contestants face a pivotal choice: take the money and run, or risk it all for a chance to reach the final round and win up to $25,000, all in front of a studio audience.

There are more than 9.1 million womenowned businesses in the U.S. that generate more than $1.4 trillion in revenues, employ 7.9 million people and account for 30% of all enterprises.* The number of womenowned firms continues to rise at rates exceeding the national average, yet women-owned businesses still have fewer employees than the average firm. Learn where growth leads and where it lags in The 2014 State of Women-Owned Businesses Report. - The 2014 State of Women-Owned Businesses Report Quaker Oats in Cedar Rapids, IA is the largest cereal company in the world. Food companies cut 6.4 trillion calories from marketplace—The 16 companies that make up the Healthy Weight Commitment Foundation were able to cut calories sold from 2007 through 2012 by 6.4 trillion, or about 78 per person, according to a report published in the American Journal of Preventive Medicine. The companies introduced lower-calorie versions of products in order to eliminate calories from the marketplace. - Los Angeles Times According to the Federal Reserve, ATM withdrawals from 2006 to 2009 numbered 6 billion

transactions, for a total of about $600 billion.

That was an increase from 5.8 billion during the 2003-2006 period, when withdrawals came to $578 billion. There are over 3,700 Marriott Hotels in the world.

Domino’s Pizza delivers more than one million pizzas a day worldwide.

Aurora’s Holiday Festival of Lights, one of the largest free outdoor holiday light displays in Northern Illinois - Nov. 28 - Dec. 28. Central Continental Bakery, a full-service bakery and café at 101 S. Main St. in Mt. Prospect, Il is back in their old space after a fire. They’re now celebrating their 36th Anniversary. Chicago’s O’Hare Airport is the world’s busiest airport.

Home Run Inn Pizza plans on opening their 1st Northside location in Chicago at 3215 N. Sheffield. Sugar Toad in the Hotel Arista Naperville is offering Thanksgiving dinner. Holiday Magic at Brookfield Zoo runs from November 30th until December 31st.

Vegetarians spare the lives of over 50 animals each year. The average American eats about 27 land animals plus dozens of sea animals every year.

10/13/14 4:28 PM

Food Industry News® November 2014

directory & classifieds

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

CHARCOAL

ILTaco.....................................................................312‑421‑3000 FOOD PRODUCTS‑PREPARED

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

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

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

Chicago Messenger Service ................Page 38 .... 312‑666‑6800

DIRECTV

Bob King Auctions ................................Page 38 .... 847‑458‑0500

AWARDS

Instantwhip Chicago.............................Page 13 .... 800‑933‑2500

Enviromatic Corporation of America ....Page 29 .... 847‑729‑8000 Averus ....................................................................800‑393‑8287

Olympia Maintenance ............................................708‑344‑0344

ELECTRICAL REPAIR & MAINTENANCE

Mackay Heating & Mechanical.............Page 08 .... 847‑381‑0448

Captain Ken’s Foods............................Page 24 .... 800‑510‑3811 Chicago Hospitality Training ................Page 30 .... 847‑275‑2636 Food Industry Training ...........................................630‑690‑3818

Leach Food Equipment Dist.................Page 08 .... 815‑712‑7707 Thunderbird Food Machinery ...............Page 03 .... 866‑451‑1668 Zepole Restaurant Supply ...................Page 15 .... 630‑783‑1239 Losurdo Inc ............................................................630‑833‑2828 Mackay Heating & Mechanical.............Page 08 .... 847‑381‑0448

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

A D E Foodservice Equipment ............................... 630‑628‑0811 FOODSERVICE‑EQUIPMENT PARTS

CSI ‑ Coker Service Inc .........................................888‑908‑5600 Cobblestone Ovens ...............................................847‑635‑0172

FOODSERVICE‑SUPPLIES

Ramar Supply Co.................................Page 10 .... 708‑233‑0808 GFS Marketplace ...................................................800‑968‑6525

ETHNIC FOODS

FREEZERS‑ALL TYPES

EVENTS

FRYERS

FANS‑VENTILATING & EXHAUST

GASKET REPLACEMENT SERVICE

Kikkoman Sales USA .............................................630‑954‑1244

Illinois SBDC Int’l Trade Center ...........Page 03 .... 312‑433‑7656 AWR Welding .......................................Page 17 .... 773‑491‑5353

FAST FOOD ITEMS

Custom Cooler & Freezer ....................Page 10 .... 630‑879‑3131 FSI/Foodservice Solutions .....................................847‑719‑6088 Hands on Gaskets & Hardware ............................. 708‑641‑7007 Just Gaskets And Hardware .................................. 708‑758‑1289

ILTaco.....................................................................312‑421‑3000

GELATO

Faucet Shoppe The .............................Page 18 .... 773‑478‑3890

Palazzolo’s Artisan Dairy .....................Page 12 .... 269‑561‑2000

FAUCETS

FILTERS‑EXHAUST SYSTEMS

Averus ....................................................................800‑393‑8287

Olympia Maintenance ............................................708‑344‑0344

FIRE SUPRESSION SYSTEMS

Averus ....................................................................800‑393‑8287

Algelato Chicago ..................................Page 21 .... 847‑455‑5355

GELATO EQUIPMENT & SUPPLIES

Kool Technologies ................................Page 20 .... 630‑483‑2256

Palazzolo’s Artisan Dairy .....................Page 12 .... 269‑561‑2000 GIARDINERA

V Formusa Company .............................................312‑421‑0485

FIRE‑EXTINGUISHERS

GLYCOL REFRIGERATION SYSTEM & REPAIR

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

GOURMET‑FOOD PRODUCTS

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

GREASE REMOVAL SERVICE

Averus ....................................................................800‑393‑8287

FIRST AID‑EQUIPMENT & SUPPLIES FLOOR MAINTENANCE

Sexton Complete Care.........................Page 20 .... 847‑827‑1188

Mackay Heating & Mechanical.............Page 08 .... 847‑381‑0448

Chicago Importing Company ................................. 800‑828‑7983 Hopkins Grease Company ..................................... 877‑404‑7327 Kaluzny Bros Inc ....................................................815‑744‑1453

Chicago Booth .....................................Page 17 .... 773‑378‑8400

COFFEE‑GOURMET & SPECIALTY

FOOD BROKERS

Mahoney Environmental ........................................800‑892‑9392

BAR SUPPLIES

COFFEE‑WHOLESALE

FOOD DISTRIBUTORS

Tierra Environmental............................Page 14 .... 888‑551‑1998

Waco Manufacturing ..............................................312‑733‑0054 Ramar Supply Co.................................Page 10 .... 708‑233‑0808

BATCH FREEZERS

Chicago Coffees & Teas ........................................ 773‑252‑7000 $3.95 Coffee ..........................................................847‑671‑9600

Java Mania Coffee Roaster ...................................815‑885‑4661

Kool Technologies ................................Page 20 .... 630‑483‑2256

COLD STORAGE

Blendtec .................................................................800‑253‑6383

CONCESSION EQUIPMENT & SUPPLIES

Chicago Booth .....................................Page 17 .... 773‑378‑8400

CONSULTING & DESIGN

BLENDERS BOOTHS

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

Perishable Distribution Solutions ........................... 888‑491‑1641 Gold Medal Products .............................................800‑767‑5352

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

Lazza Food Service Brokerage.............................. 847‑322‑8893 Devanco Foods ....................................Page 38 .... 847‑228‑7070 PFG/Fox River Foods ..........................Page 31 .... 630‑896‑1991

GREASE TRAP PUMPING SERVICE

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

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

Tec Foods Inc.......................................Page 03 .... 773‑638‑5310

GREASE TRAPS SERVICE & CONSULTING

US Foods ...............................................................800‑942‑9470

GREASE‑EXHAUST CLEANING

Anichini Brothers ....................................................312‑644‑8004 FOOD EQUIPMENT

Bob King Auctions ................................Page 38 .... 847‑458‑0500 Gold Medal Products .............................................800‑767‑5352

Mahoney Environmental ........................................800‑892‑9392 Enviromatic Corporation of America ....Page 29 .... 847‑729‑8000 Averus ....................................................................800‑393‑8287 Olympia Maintenance ............................................708‑344‑0344

COOLERS & FREEZERS

FOOD PHOTOGRAPHY

GREEK FOOD PRODUCTS

BREAD & ROLLS

CORNED BEEF‑FRESH

FOOD PROCESSING EQUIP SALES & SERVICE

GYROS

Gonnella Baking Co .............................Page 06 .... 312‑733‑2020

Vienna Beef ...........................................................773‑278‑7800

BOOTHS‑UPHOLSTERERS

Chicago Booth .....................................Page 17 .... 773‑378‑8400

Biondillo/Today’s Temptations ..............Page 24 .... 773‑921‑8282 IL Mulino di Valenzano Bakery .............Page 08 .... 773‑934‑1625

Zapp’s Dancing Grains ........................ Page 11 .... 847‑834‑0479

nov 41‑48.indd 41

Fogel Factory Direct/UFFB ..................Page 35 .... 847‑616‑0711

Papa Charlie’s......................................Page 12 ... 877‑522‑PAPA CORPORATE GIFTS

Vienna Beef ...........................................................773‑278‑7800

Al MacDonald Photography ...................................630‑283‑0038 LPS Corp .............................................Page 25 .... 847‑451‑2222

FOOD PRODUCTS

Soupbase.com .....................................Page 37 .... 216‑381‑9916 Tec Foods Inc.......................................Page 03 .... 773‑638‑5310

Olympia Foods .......................................................773‑735‑2250 Devanco Foods ....................................Page 38 .... 847‑228‑7070 Olympia Foods .......................................................773‑735‑2250

HAMBURGER PATTY MANUFACTURER

Devanco Foods ....................................Page 38 .... 847‑228‑7070

10/13/14 1:08 PM

Page 42

directory & classifieds

Food Industry News® November 2014

OVENS‑SALES & SERVICE

PUBLISHING

PAINTING & HANDYMAN SERVICES

RE‑UPHOLSTERY

AWR Welding .......................................Page 17 .... 773‑491‑5353

Averus ....................................................................800‑393‑8287

PANCAKE‑BATTER & MIX

REFRIGERATION EQUIP SERVICE & REPAIR

Enviromatic Corporation of America ....Page 29 .... 847‑729‑8000

KNIFE‑SHARPENING SERVICE

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

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

Olympia Maintenance ............................................708‑344‑0344

Maestranzi Brothers ...............................................708‑867‑7323

HEATING & AIR CONDITIONER SERVICE & REP

KITCHEN‑DESIGNERS

Mechanical 24 ........................................................847‑987‑9738

KITCHEN‑EXHAUST SYSTEMS/CLEANING

Mackay Heating & Mechanical.............Page 08 .... 847‑381‑0448

Sarfatty Associates ................................................ 847‑920‑1100

HOOD & DUCT SYSTEMS

Enviromatic Corporation of America ....Page 29 .... 847‑729‑8000

HOOD & EXHAUST‑CLEANING

Olympia Maintenance ............................................708‑344‑0344

Averus ....................................................................800‑393‑8287

Cozzini Inc .............................................................888‑846‑7785

HOOD & EXHAUST‑SYSTEMS

LAMB‑WHOLESALE

HOOD SYSTEMS‑FIRE

LINEN SUPPLY & RENTAL SERVICE

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

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

Crawford Sausage .................................................773‑277‑3095

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

Belvin/J&F Sheet Metal Co ....................................312‑666‑5222 Averus ....................................................................800‑393‑8287

Allen Brothers Meats..............................................773‑890‑5100 Cosmopolitan Textile ..............................................773‑254‑6100

HOT DOGS

Mickey’s Linen ....................................................... 773‑545‑7211

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

LIQUOR CONTROL SYSTEMS

ICE CREAM

LIQUOR LIABILITY/AUTO/UMBRELLA

Chocolate Shoppe Ice Cream ..............Page 38 .... 608‑221‑8640

LIQUOR‑WHOLESALE

Vienna Beef ...........................................................773‑278‑7800 Algelato Chicago ..................................Page 21 .... 847‑455‑5355

Homer’s Gourmet Ice Cream ...............Page 06 .... 847‑251‑0477 Instantwhip Chicago.............................Page 13 .... 800‑933‑2500

Palazzolo’s Artisan Dairy .....................Page 12 .... 269‑561‑2000 ICE CREAM‑EQUIPMENT & SUPPLY

Kool Technologies ................................Page 20 .... 630‑483‑2256

ICE MACHINES SALES & LEASING

LPS Corp .............................................Page 25 .... 847‑451‑2222

ICE MACHINES‑SALES‑RENTAL OR LEASING

Empire Cooler Service ...........................................312‑733‑3900

ICE‑MAKING EQUIPMENT/REPAIR & SERVICE

Mackay Heating & Mechanical.............Page 08 .... 847‑381‑0448

ICE‑SCULPTURE

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

Heil & Kay Insurance Agency...............Page 24 .... 847‑259‑1421

Jos Cacciatore & Company .................Page 39 .... 312‑259‑8200 Northern Illinois Insurance ...................Page 07 .... 815‑226‑9353

The Horton Group ................................ Page 11 .... 312‑917‑8610

United Healthcare ................................Page 04 .... 312‑348‑7064

Caro Insurance Services........................................708‑745‑5031 Clermont Specialty Managers ................................ 800‑504‑7012

Concklin Insurance Agency....................................630‑268‑1600

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

Society Insurance ..................................................888‑576‑2438

INSURANCE SERVICES

LCSI, Inc ................................................................847‑836‑0194 Northern Illinois Insurance ...................Page 07 .... 815‑226‑9353 Peerless Liquors ....................................................773‑378‑3908

LOGISTICS COMPANIES

Perishable Distribution Solutions ........................... 888‑491‑1641 MEAT PROCESSING EQUIP SALES & SERVICE

LPS Corp .............................................Page 25 .... 847‑451‑2222

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

MEAT‑SMOKED

Nueske Applewood Smoked Meats ....................... 800‑382‑2266

MEAT‑WHOLESALE

Devanco Foods ....................................Page 38 .... 847‑228‑7070 Allen Brothers Meats..............................................773‑890‑5100 Anichini Brothers ....................................................312‑644‑8004

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

MEDICAL SUPPLIES

Affirmed Medical Service .......................................847‑322‑9185 MENUS‑CUSTOM PRINTED

Accurate Printing....................................................708‑824‑0058

MILK

Instantwhip Chicago.............................Page 13 .... 800‑933‑2500

MURALS‑INTERIOR CUSTOM

MEK Design ...........................................................847‑858‑1540 MYSTERY SHOPPING/HOSPITALITY SECURITY

Petritis Group Inc IL Lic 117001002 ....................... 847‑705‑6619 NACHO‑EQUIPMENT & SUPPLIES

Cobblestone Ovens ...............................................847‑635‑0172 Schubert Painting...................................................847‑606‑9660

Tec Foods Inc.......................................Page 03 .... 773‑638‑5310

Food Industry News ...............................................847‑699‑3300 Chicago Booth .....................................Page 17 .... 773‑378‑8400 Mackay Heating & Mechanical.............Page 08 .... 847‑381‑0448

Lily From The Village Baked Goods ...................... 800‑498‑2248

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

Ramar Supply Co.................................Page 10 .... 708‑233‑0808

REFRIGERATION UNITS

Ramar Supply Co.................................Page 10 .... 708‑233‑0808

REFRIGERATION‑EQUIP/COMMERCIAL

Pastafresh Home Made Pasta ............................... 773‑745‑5888

Fogel Factory Direct/UFFB ..................Page 35 .... 847‑616‑0711

PAPER‑PRODUCTS

PARTY‑FAVORS & SUPPLIES PASTA‑FRESH AND FROZEN

Mechanical 24 ........................................................847‑987‑9738

Fogel Factory Direct/UFFB ..................Page 35 .... 847‑616‑0711 Custom Cooler & Freezer ....................Page 10 .... 630‑879‑3131

PASTRIES‑WHOLESALE

RENDERER‑RECYCLING

PATIO HEATERS

RESTAURANT EQUIPMENT

Gerhard’s European Desserts .............Page 27 .... 847‑234‑0023

Mahoney Environmental ........................................800‑892‑9392

TNG Industries .....................................Page 04 .... 708‑449‑1100

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

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

RESTAURANT EQUIPMENT & SUPPLIES

PATTY MACHINES/FOOD FORMERS PAYROLL SERVICE

Payville Usa The Hero’s of Payroll.......Page 14 .... 630‑366‑2600 PEANUTS

Mellos Snacks ......................................Page 21 .... 773‑772‑8911

PEST CONTROL/PEST ELIMINATION

Mc Cloud Services .................................................800‑332‑7805

Presto X Pest Control ............................................888‑627‑5772

PHOTOGRAPHY

Al MacDonald Photography ...................................630‑283‑0038 PICKLES & RELISH

Vienna Beef ...........................................................773‑278‑7800

PIZZA SUPPLY DISTRIBUTORS

Anichini Brothers ....................................................312‑644‑8004

PIZZA‑FROZEN

ILTaco.....................................................................312‑421‑3000

PLAQUES

Classic Design Awards ..........................................847‑470‑0855 PLUMBING SERVICES

Drip Drop Plumbing................................................ 630‑412‑1179 PLUMBING SUPPLIES

Faucet Shoppe The .............................Page 18 .... 773‑478‑3890

POINT OF SALE SUPPLIES

Western Business Systems .................Page 14 .... 773‑878‑7200 Schmaus Cash Register & POS ............................ 847‑675‑6066

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

POINT OF SALE SYSTEMS

Classic Design Awards ..........................................847‑470‑0855

Western Business Systems .................Page 14 .... 773‑878‑7200

Quill.com ..............................................Page 09 .... 847‑876‑4115

Merchants Solutions ..............................................708‑449‑6650

Columbus Vegetable Oils.....................Page 05 .... 773‑265‑6500

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

Columbus Vegetable Oils.....................Page 05 .... 773‑265‑6500

TEEPOS Torres Electronic Equip .......................... 773‑862‑9181

Losurdo Inc ............................................................630‑833‑2828 C & R Restaurant Service ....................Page 39 .... 312‑850‑1818 Custom Cooler & Freezer ....................Page 10 .... 630‑879‑3131

Gatorchef.com .....................................Page 19 ..888‑94G‑ATOR Olympic Store Fixtures.........................Page 17 .... 773‑585‑3755

Quill.com ..............................................Page 09 .... 847‑876‑4115 Ramar Supply Co.................................Page 10 .... 708‑233‑0808 Zepole Restaurant Supply ...................Page 15 .... 630‑783‑1239

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

RESTAURANT EQUIPMENT REPAIR SERVICE

Mackay Heating & Mechanical.............Page 08 .... 847‑381‑0448

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

Berkel Midwest.......................................................800‑921‑9151 CSI ‑ Coker Service Inc .........................................888‑908‑5600 Cobblestone Ovens ...............................................847‑635‑0172 Hobart Corporation ................................................847‑631‑0070 Mechanical 24 ........................................................847‑987‑9738

RESTAURANT EQUIPMENT‑NEW & USED

Bob King Auctions ................................Page 38 .... 847‑458‑0500 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

NAME‑PLATES & TAGS

Resource Point of Sale ........................Page 18 .... 773‑252‑5500

OFFICE SUPPLIES

LCSI, Inc ................................................................847‑836‑0194

RESTAURANTS

OIL & SHORTENING

Retail Control Solutions .........................................630‑521‑9900

Pita Inn Restaurants .............................................. 847‑677‑0211

OILS & FATS‑COOKING

SilverWare POS .....................................................888‑510‑5102

OILS & VINEGAR

POPCORN

OILS‑COOKING/BULK

POPCORN‑EQUIPMENT & SUPPLIES

SANITATION‑COURSES & CERTIFICATION

Devanco Foods ....................................Page 38 .... 847‑228‑7070

OLIVE OILS

PRESSURE WASHING

SATELLITE TV SYSTEMS

Anichini Brothers ....................................................312‑644‑8004

ORGANIC FOODS

Olympia Maintenance ............................................708‑344‑0344

SAUSAGE

Northern Illinois Insurance ...................Page 07 .... 815‑226‑9353

Clermont Specialty Managers ................................ 800‑504‑7012 Farmers Insurance‑Mark Holihan .......................... 847‑823‑6800

INTERIOR DECORATORS & DESIGNERS

Sarfatty Associates ................................................ 847‑920‑1100

ITALIAN BEEF

Devanco Foods ....................................Page 38 .... 847‑228‑7070

Papa Charlie’s......................................Page 12 ... 877‑522‑PAPA Serrelli’s Foods ....................................Page 20 ...877‑385‑BEEF Red Hot Chicago....................................................800‑249‑5226

ITALIAN SAUSAGE

Papa Charlie’s......................................Page 12 ... 877‑522‑PAPA JANITOR‑SUPPLIES

Ramar Supply Co.................................Page 10 .... 708‑233‑0808

JAPANESE‑FOOD PRODUCTS

Kikkoman Sales USA .............................................630‑954‑1244

JUICERS‑FRUIT & VEGETABLES

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

nov 41‑48.indd 42

Pastorelli Foods ...................................Page 33 .800‑SOS‑AUCY

Mellos Snacks ......................................Page 21 .... 773‑772‑8911

Columbus Vegetable Oils.....................Page 05 .... 773‑265‑6500

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

Columbus Vegetable Oils.....................Page 05 .... 773‑265‑6500

Mahoney Environmental ........................................800‑892‑9392

Biondillo/Today’s Temptations ..............Page 24 .... 773‑921‑8282

PRINTING‑CUSTOM ITEMS

OUTDOOR FURNITURE

PRIVATE LABEL FOOD MANUFACTURERS

OVEN REPAIR & MAINTENANCE

PRODUCE DISTRIBUTORS

Pastorelli Foods ...................................Page 33 .800‑SOS‑AUCY John Manson & Associates .................................... 773‑278‑8280 Mackay Heating & Mechanical.............Page 08 .... 847‑381‑0448

Accurate Printing....................................................708‑824‑0058 T F Processors.....................................Page 16 .... 847‑709‑2600 Premier Produce ....................................................847‑678‑0780

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

Sarfatty Associates ................................................ 847‑920‑1100 La Scarola Restaurant .........................Page 36 .... 312‑243‑1740

SALAD‑DRESSINGS & OILS

Columbus Vegetable Oils.....................Page 05 .... 773‑265‑6500 Tec Foods Inc.......................................Page 03 .... 773‑638‑5310

SANITATION TRAINING

Illinois Restaurant Association .............Page 34 .... 312‑787‑4000 A+ Food Training .................................Page 27 .... 708‑349‑4916 Prime Time Sports .................................................847‑637‑3500 Anichini Brothers ....................................................312‑644‑8004

Crawford Sausage .................................................773‑277‑3095 Red Hot Chicago....................................................800‑249‑5226 Vienna Beef ...........................................................773‑278‑7800

SAUSAGE MAKING EQUIP SALES & SERVICE

LPS Corp .............................................Page 25 .... 847‑451‑2222

10/13/14 1:08 PM

Food Industry News® November 2014 SBA LOANS

T‑SHIRTS‑CUSTOM PRINTED

SCALE SYSTEMS

TABLES‑ALL TYPES

Ridgestone Bank.................................................... 262‑789‑1011 TEEPOS Torres Electronic Equip .......................... 773‑862‑9181

SCALES

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

DLS Custom Embroidery .......................................847‑593‑5957

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

SEWER(MAINT)‑RODDING & JETTING

TEA‑ORGANIC WHITE

Supreme Frozen Products .....................................773‑622‑3777

Dewdrop Tea ..........................................................630‑335‑7806

SHEET METAL FABRICATION

TOFU PRODUCTS‑ALL TYPES

SHIPPING SERVICES

TOMATO PRODUCTS

SHORTENING

TRADE PUBLICATIONS

SIGNAGE‑INDOOR & OUTDOOR

TRADE SHOWS & EVENTS

SIGNS

TRUCK GRAPHICS

C & R Restaurant Service ....................Page 39 .... 312‑850‑1818 Perishable Distribution Solutions ........................... 888‑491‑1641 Columbus Vegetable Oils.....................Page 05 .... 773‑265‑6500 American Graphics ..............................Page 22 .... 888‑774‑6270 Classic Design Awards .......................................... 847‑470‑0855

Phoenix Tofu ..........................................................773‑784‑2503 Pastorelli Foods ...................................Page 33 .800‑SOS‑AUCY Food Industry News ...............................................847‑699‑3300 Illinois Food Retailers Association ......................... 800‑624‑6712 American Graphics ..............................Page 22 .... 888‑774‑6270

SILVERWARE & DINNERWARE

TRUCK‑REFRIGERATED

SLICERS‑SALES & SERVICE

TRUCK‑SALES & SERVICE

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

TRUCK‑SALES NEW & USED

John Manson & Associates .................................... 773‑278‑8280 LPS Corp .............................................Page 25 .... 847‑451‑2222

Maestranzi Brothers ...............................................708‑867‑7323

DCI Central ..........................................Page 19 .... 800‑468‑7478 DCI Central ..........................................Page 19 .... 800‑468‑7478 D & S Truck Center ..............................Page 16 .... 708‑352‑5551

SMOOTHIE MACHINES

TV SALES, SERVICE & INSTALLATION

SOAPS & DETERGENTS

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

Blendtec .................................................................800‑253‑6383

Lee’s Chemical Solutions.....................Page 09 .... 844‑550‑5337

SOCIAL MEDIA SERVICES

BKS Enterprises......................................................847‑352‑1118

UNIFORMS‑ALL TYPES

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

Stick Out Social....................................Page 36 .... 312‑655‑9999

UPHOLSTERERS

PepsiAmericas .....................................Page 48 .... 773‑893‑2319

UPHOLSTERY CLEANING

Kool Technologies ................................Page 20 .... 630‑483‑2256

VALET PARKING SERVICES

SOUP BASES

VEAL

SOUPS

VENTILATING‑SYTEMS CLEANING

SOFT DRINKS

SOFT SERVE‑ICE CREAM/EQUIP & SUPPLIES

Taylor Freezers and Equipment ............................. 888‑942‑0777 Soupbase.com .....................................Page 37 .... 216‑381‑9916 Vienna Beef ...........................................................773‑278‑7800

SPA

King Spa & Sauna................................Page 37 .... 847‑972‑2540

Vinyl Pro Company ..............................Page 03 .... 708‑505‑2001 Sexton Complete Care.........................Page 20 .... 847‑827‑1188

Start Parking Company ..........................................312‑595‑5790

Allen Brothers Meats..............................................773‑890‑5100 Enviromatic Corporation of America ....Page 29 .... 847‑729‑8000 Averus ....................................................................800‑393‑8287

Olympia Maintenance ............................................708‑344‑0344

SPICE BLENDS

WALK‑IN COOLER REPAIR & MAINTENANCE

STAINLESS STEEL EQUIPMENT & REPAIR

WALK‑IN COOLERS AND FREEZERS

Famar Flavors ........................................................708‑926‑2951 C & R Restaurant Service ....................Page 39 .... 312‑850‑1818

STEAKS‑PORTION CONTROLLED

Allen Brothers Meats..............................................773‑890‑5100

STEAM CLEANING

Mahoney Environmental ........................................800‑892‑9392

Mackay Heating & Mechanical.............Page 08 .... 847‑381‑0448

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

WAREWASHING PROGRAMS

Lee’s Chemical Solutions.....................Page 09 .... 844‑550‑5337 WATER JETTING

Drip Drop Plumbing................................................ 630‑412‑1179

Olympia Maintenance ............................................708‑344‑0344

WEBSITE DESIGN

Leach Food Equipment Dist.................Page 08 .... 815‑712‑7707

WELDING & FABRICATING

LPS Corp .............................................Page 25 .... 847‑451‑2222

WHIPPED CREAM

SUPERMARKET & DELI EQUIPMENT

SUPERMARKET EQUIP SALES & SERVICE SUPERMARKET INTERIORS

Americaneagle.com .............................Page 32 .... 847‑699‑0300

KOP Ind. Welding & Fabrication ..........Page 14 .... 630‑930‑9516 Instantwhip Chicago.............................Page 13 .... 800‑933‑2500

MEK Design ...........................................................847‑858‑1540

WILD GAME

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

WOOD FLOOR CLEANING & INSTALLATION

TEEPOS Torres Electronic Equip .......................... 773‑862‑9181

WORKERS COMP INSURANCE

SUPERMARKET‑ EQUIPMENT/ NEW & USED SURVEILLANCE‑SYSTEMS

SYRUP‑PANCAKE & WAFFLE

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

SYRUP‑SUGAR FREE

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

nov 41‑48.indd 43

illinois food retailers show 2014

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

Tierra Environmental............................Page 14 .... 888‑551‑1998

Page 43

Chicago Booth .....................................Page 17 .... 773‑378‑8400

SEATING

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

directory & classifieds

Allen Brothers Meats..............................................773‑890‑5100 Sexton Complete Care.........................Page 20 .... 847‑827‑1188

Northern Illinois Insurance ...................Page 07 .... 815‑226‑9353 Farmers Insurance‑Mark Holihan .......................... 847‑823‑6800

YOGURT & SOFT SERVE EQUIPMENT

Kool Technologies ................................Page 20 .... 630‑483‑2256

10/13/14 1:08 PM

Food Industry News® November 2014

DIRECTORY & CLASSIFIEDS

PONTARELLI ASSOCIATES Real Estate Services Restaurant Brokerage Division

Vince Ferraro

Classifieds Have a Happy Thanksgiving!

WOW!

Freestanding. Brick. Signalized corner. Signage.

Great kitchen. Basement. Seats 136. Parks 56.

7am - 3pm! Profitable! Est. 30 years! Liquor license available.

Illness forces sale! Drastic price reduction.

REAL ESTATE, BIZ, FF&E @ $325K!!

UPSCALE DINING

Excellent reputation. Located in prime spot of active center in affluent NW Suburb. High volume with verifiable, profitable financials. Fully equipped and fixtured. Perfect for chef/owner.

CONFIDENTIAL! Business, FF&E @ $260K

To place your ad, call us at: 847-699-3300

Chicago’s Premier Hospitality Real Estate Brokers If you would like to speak with a consultant to buy, sell or lease your business or property; please call us at 312.575.0480 or visit us online: www.kudangroup.com

Have a Happy Thanksgiving!

NEW LISTINGS

Kudan Group twitter.com/RestaurantRE

Dunning - 6716 W. Belmont Ave. - Ferajna Mixed-use property with fully-equipped & built-out restaurant and two apartments.

PUB

Restaurant offers possibility for multi-tenant usage. Apartments are currently leased.

Famous Forest Park pub.

Freestanding building with parking. Named in “100 BEST BARS” by Chicago Magazine.

Fully equipped kitchen. Antique bar. Dining room.

Patio. Capacity = 130. Liquor license = 2am/3am.

Lease w/ renewal options. Owner retiring...

Need enthusiastic new operators!!

NEW PRICE! BIZ, FF&E @ $115K Total package w/ RE @ $595K

Long established Italian restaurant with a 3-season enclosed patio. Occupancy of 99 with

FAST FOOD

Restaurant/Retail space with an English basement. Located near the North Ave. Red Line

Size: 6,650 SF (Building) 3,812 SF (Lot) Price: $890K (Real Estate) Agent: Adam

Lakeview- 2901 N. Ashland Ave. - Fiorentino’s opportunity for sidewalk seating.

Size: 4,500 SF Price: $199K (Business) Rental Rate: $5,800/Mo. (Gross) Agent: Jarrett

Lincoln Park - 1777 N. Clybourn Ave.

Stoplight corner in near West suburb. Established 15 years.

Seats 90. Parks 15. Patio. Solid lease. Spotless.

BIZ, FF&E @ $150K

train stop. Includes 3 bathrooms and 2 parking spaces. Strong demographics and incomes.

Size: 1,990 SF Rental Rate: $30/SF (Net) Agent: Juan Carlos

Lincoln Park - Confidential #369

CAFÉ

Currently serving Indian cuisine, this beautiful café style restaurant is located in a newer strip mall with plenty of parking.

Seats 50+. Buffet lunch with full-service lot dinner!

Liquor license! Basically an asset sale. Design and kitchen will suit most concepts. Breakfast and lunch would work here!

Priced below build-out: $59K...Offers!!

Newly renovated tavern/restaurant with open floor plan and long bar. Located in highly sought after location with abundant retail, dining and entertainment.

Size: 1,800 SF Price: $195K (Business) Rental Rate: $4,582 (Current Base Rent) Agent: Scott

Lincoln Park - Confidential #370

Newly remodeled full service sports bar and grill with basement. Includes Incidental Liquor,

DELLS AREA

Turn-key operation, fully equipped with liquor license.

Freestanding building with upper level living quarters.

Located on a large, paved lot in booming Plover, Wi. Loyal local customer base plus tourists!

Owner retiring after 28 years! Call for details.

REAL ESTATE, BIZ, FF&E @ $387.5K

Sidewalk Cafe & Retail Food licenses.

Size: 4,000 SF Price: $349,500 (Bus.) Rental Rate: $8,200/Mo. (Modified Gross) Agent: Scott

River Grove - 2300 River Rd. - Totu Cafe

Mixed-use property located on 3 full lots with parking for 40. Includes fully-equipped restaurant/bar with 2 patios & attached office/apartment. All new mechanicals.

Size: 3,950 SF (Building) 13,739 SF (Lot) Price: $685K (Business) Agent: Adam

SITE

Former “Cugino’s”, 1881 E. Oakton, Des Plaines.

Seated 120. Parks 36. No FF&E. Paved lot, 13,200 sf. Well maintained building, 2,600 sf.

Liquor license available. Fantastic location at Oakton & River!

REAL ESTATE @ $695K

Ukrainian Village - 2700 W. Chicago Ave. - Real Estate & Business Sale

Mixed-use investment property with restaurant/bar (Hunter & Tails) and apartment units.

Meticulously maintained three-level building with large new rooftop deck.

Size: 5,856 SF (Bldg.) 3,125 SF (Lot) Price: $1.25m (RE) 169K (Business) Agent: Juan Carlos

HIGHWOOD

A north shore icon since 1947! This tavern is ideally located in the downtown area of this suburb – which is well-known for its restaurants and nightlife! Holding a “Liquor License Class 1”, the hours are Sun – Wed, 9am – 1am and Thu, Fri and Sat, 9am – 3am! Darts, pool table, videos, TVs. Capacity is 100+.

Lease terms are excellent! Owners ready to retire...

Need enthusiastic operators! Biz, FF&E @ $125K

FEATURED LISTINGS Andersonville - 5101 N. Clark St. Commercial condo with a fully-fixtured and built-out restaurant. Corner location with great visibility. Features full basement with coolers & complete equipment package. Negotiable.

NORTH SHORE

CREPERIE

This specialty café has been established for over 4 years and enjoys an excellent reputation. Located on the main street of an affluent northwest suburb, it’s a local favorite after church and the show...not to mention it’s varied selections at lunch and dinner!

Low labor, true “turn-key” business @ $59K...OBO!

TURN KEY

Just listed! Fully equipped facility with outstanding build-out.

Dining room, bar and banquet room. Seats 120 plus 20 on patio.

POS system. Digital sign. Liquor license. Great lease.

Option to buy? Key @ $125K

MORE LISTINGS AVAILABLE–CALL! SELLING? ALWAYS CONFIDENTIAL!

VinceF@realtychicago.com

CALL 847/778-3571 MEMBER: CRBA

nov 41-48.indd 44

Size: 3,100 SF Price: $1,050,000 (Real Estate) Rental Rate: $30/SF (Net) Agent: Jeremy Re Pr duc ic ed e!

Established over 25 years, this Bistro is the recipient of numerous awards, top ratings and rave reviews. The intimate dining room seats 50 plus 30 seats on the comfortable patio.

The kitchen is a chef’s delight: fully fixtured yet compact.

Health Dept. rates 100! Verifiable, profitable finances.

Patrons include many famous Chicagoland “names” and celebrities. Venue is perfect for aspiring Chef/GM! Business, FF&E @ $249K

Lakeview - 3032 N. Lincoln Ave. - Grand River Bar & Grill

Turn-key bar/grill with real estate available for sale. Low overhead, upscale furnishings and built-out kitchen. Contact agent for Real Estate price.

Size: 1,650 SF (Business) 4,290 SF (Building) 3,125 SF (Lot) Price: $129K (Business) Agent: Adam

River North - Confidential #364

Rare opportunity to own a newly renovated, 2-story restaurant in River North. The full/finished basement includes a 2nd hood and an additional prep area, ideal for catering.

Size: 2,250 SF (1st Floor/2nd Floor/Basement Each) Price: $309,500 (Business) Agent: Scott

River West - 833 W. Chicago Ave. - Thalia Spice

Outstanding multi-level restaurant with outdoor seasonal seating. Features exposed brick and beamed ceilings with a private dining area. Incidental Liquor & Outdoor Patio licenses.

Size: 2,600 SF Rental Rate: $5,000 (Current Base Rent) Price: $247K (Business) Agent: Jarrett

Rogers Park - 5700 N. Sheridan Rd. - Hollywood House

Commercial condo centrally located on a prominent corner near hospitals. Ideal for any retail or medical use.

Size: 1,926 SF Rental Rate: $22/SF (Net) Taxes & CAM: $2 Agent: Jarrett

Kudan Group, Inc. 156 N. Jefferson St., Ste. 101 Chicago, IL 60661 312.575.0480 kudangroup.com

MEMBER: CRBA 10/13/14 1:08 PM

MEMBER: CRBA

Page 44

Food Industry News® November 2014

DIRECTORY & CLASSIFIEDS

Page 45

CHICAGOLAND’S BEST LOCATIONS FOR SALE 24 HOUR VOICEMAIL

Email—nick.dibrizzi@cbexchange.com

Only From

NEW - COOK CO. NW SUBURBS Pizzeria-Ristorante & More Includes Real Estate & Business. Est. since 1964.

Real $$$$ maker, 4 year Federal Income Tax returns avail. Owner retiring. For R.E. & Business $899,000. It’s also a great development opp. for a national tenant. Highly confidential, must sign confidentiality agreement and have proof of funds.

NORTHWEST SUBURBS Libertyville-Downtown on Milwaukee Avenue Next to Jimmy John’s; free standing fast food rest with drive-thru 1,800 SF bldg-22,000 SF lot. Available For Sale & Lease JOLIET - WILL COUNTY 2301 W. Jefferson, U.S. Route 52 Hard corner stoplight intersection National Tenant Location. Free standing 2,700 SF restaurant with drive thru on 22,500 SF lot.

Available For Sale & Lease CHICAGO - TAYLOR STREET

BENSENVILLE ON IRVING PARK ROAD National Tenant Location

Corner, turn key free standing fast food restaurant with drive-thru. Presently operating as Brown’s Chicken & Pasta. Site was approved for a Popeye’s Chicken. 2,100 SF bldg., seats 40 on 97.47x150, 14,620 SF lot For Sale $495,000; For Lease $18 per SF NNN Real Estate taxes $6.29 per SF

SOUTHWEST SUBURBS-ORLAND PARK Class A elegant, free standing 8,000 SF rest-bar-banquet turn-key plus outdoor patio Seats 280 plus 100 outdoor patio Parking for 300+/-. Ready for any fine dining bar concept. For Lease, Triple Net NNN $25 per sq ft; Real Estate taxes $7.75 per sq ft.

Come & join famous Taylor Street corridor Home of the original Rosebud, Tuscany, Al’s Beef, Pompei Baker, Bacci, Ferrara Bakery.

Turn key, one-story restaurant, 2,365 SF, seats 50. Lot 3,540, parks 4. Turn-key, fully equipped restaurant. Everything new and shiny, must see to appreciate. For sale - Real Estate, Fixtures & Equipment $359,000

NEW - SOUTHWEST SUBURBS TINLEY PARK Turn key 1,500 SF 50’s diner style, brand new Turn key, fully equipped restaurant Can be used as a breakfast/lunch concept or any fast food concept.

LISLE - DUPAGE COUNTY 1650 Maple Avenue Free standing 3,834 SF retail building on 39,688 SF lot.

Available For Sale WESTERN SUBURBS Maywood-Loyola Hospital Area on Roosevelt Road. New corner free standing fast food rest with drive-thru. Turnkey-fully equipped. 3,700 SF bldg-restaurant, 2,100 SF Parking 20 cars. Price For Sale: $699,000 For Lease: $14 per SF NNN LOMBARD Free standing 7,000 SF plus 3,000 SF lower level on 1.5 acres.

Seats 300, parks 150.

Turn key everything new & shiny.

Offered at $15 per SF NNN

ATTN - DEVELOPERS 415 W. North Avenue, Lombard Corner commercial lot.

Ready for any national tenant location.

275 SF frontage; 50,050 SF lot.

45,000 VPD traffic count Price: $399,500

SOUTHWEST SUBURBS ON LINCOLN HWY

MEMBER: CRBA

Nick Di Brizzi 888-317-7721

Class A elegant, newer free standing restaurant-bar 7,959 SF bldg on 1.4 acre. It has a restaurant dining area, large u-shaped bar, banquet room, 2 high end kitchen lines, an outdoor bar and covered patio area.

Seating capacity is 326 inside and 170 in the patio area. Ready for any dining-bar concept. Asking price for Real Estate, Fixtures & Equipment: $2,595,000.

NEW - BERWYN 5,000 SF turn-key restaurant Ample parking Located on Cermak Road Real Estate Fixtures & Equipment: $580,000

NEW - HINSDALE - DUPAGE COUNTY 736 York Road Free standing 3,159 SF retail brick building on 14,068 SF lot with access to York Road and Ogden Avenue.

Available For Sale

ADDISON - DUPAGE COUNTY Free standing 1,650 SF restaurant with drive-thru on 23,734 SF lot Available For Sale

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

Chicago Restaurant For Sale Successful & family-operated for 10 years.

Authentic Hawaiian food with a great reputation.

Owner is retiring and would like to sell the business as well as the brand. This will give the new owner complete ownership and franchise rights if they should decide to expand.

Will train new owners. Serious inquiries only.

We are mainly English speaking, but also Chinese speaking. Please email or call.

773.742.5110 alohaeats@gmail.com

Sports Bar & Grill in Carol Stream

Good location - Everything stays. Pool tables, darts, video gaming.

Ready for new owner health issues.

REDUCED! $80,000

630-267-6694

FOR RENT OR LEASE RETAIL OR OFFICE

YOUR OWN CONCEPT! Southwest Suburbs, Palos area.

4,000 sq. ft. dining room, bar and banquet room.

Fully furnished with large kitchen. Well maintained!

Fixtures and equipment included. POS system, liquor license, turn-key! Self parking, near busy throughway.

Ready for immediate occupation!

FOR MORE INFO, PLEASE CALL ME!

708-267-1888

nov 41-48.indd 45

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

BUSINESS OPPORTUNITIES, ETC. TYPE

DESCRIPTION

ASKING

BREAKFAST - LUNCH 6 Days Only; Excellent Potential; Short Hours

$119,000

DEVELOPMENT SITE

37,500 or 25,000 sq. ft. - Busy Main Street - Opportunity

$790,000

FAST FOOD

Free Standing - Drive Thru - A Super Opportunity!

FAST FOOD

Free Standing - Long Established

$109,000

FAST FOOD

Free Standing - Same Owners for 22 years - Money Maker - Low Rent

$130,000

FAST FOOD

6 Days, EZ to Run, Fantastic Location, 50 Seats

$149,000

FRUIT MARKET

Long Established and Profitable - Partnership Challenges

$549,000

PIZZA

With Property - Free Standing - 5 Video Poker Machines - Super Opportunity

$129,000

RESTAURANT

Low Rent - Same Owner for 40 Years - A great Deal

$170,000

RESTAURANT

Free Standing Corner -Partnership Challenges - Outstanding Deal

$415,000

RESTAURANT

Free Standing Corner - Huge Profits - First and Last owner 30 years

$590,000

RESTAURANT

Free Standing - Well Known - Same Owners Over 40 Years

$995,000

RESTAURANT

With Property - Free Standing - Well Known - Excellent Business

RESTAURANT

With 6-Apartments! - A Fantastic Deal - Super Opportunity

RESTAURANT GREEK

Greek Town - 3-Story with Land Across it - A Very Great Deal!

RESTAURANT ITALIAN With Property - Bar - Profitable - Well Known

$79,500

$2,250,000 $650,000 $5,750,000 $1,095,000

RETAIL STORE

Includes Business for Free - Free Standing - Corner Property

SPORTS BAR

With Property - 1.3 Acres Strip Mall - Same Owner for 30+ Years

SPORTS BAR

With Property -1.5 Acres, An Unbelievable Deal!

$1,800,000

SPORTS BAR

Restaurant , Pizza - With 3.5 Acres Property - A Supper Deal

$2,100,000

Moreover, call us at (773) 743-2100 for:

$175,000 $995,000

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

MEMBER: CRBA

10/13/14 1:08 PM

Page 46

FO

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Food Industry News® November 2014

DIRECTORY & CLASSIFIEDS

L SA

E

Lakeview Farms

Strategically located near IL / WI border

BUILDING AMENITIES · High velocity 85,630 SF frozen/refrigerated food processing plant

· Immaculate condition and fully compliant with highest third-party audits

· Extensive frozen and refrigerated ingredient storage

· Priced at a fraction of new construction

For more information, please contact: Adam Ratajski adam.ratajski@cbre.com 312 935 1482

· Ideal access to Chicago and Milwaukee markets

· High-finish production “kitchens” with stainless steel trim, glazed ceramic walls and sloped brick floors

Global Food Facilities

FIN 5117 W Holiday.ai 9/10/2014 1:05:30 PM

COMMERCIAL/RESIDENTIAL BUILDING

PEORIA

5117 W. Holiday

For Sale Restaurant Building

C

For sale or will lease with aggressive NNN terms on land and property. Improved 0.81 acre lot with building including covered patio seating, walk-up and drive-thru service setup. Surrounding tenants include Gander Mountain, Pier 1 Imports, Great Escape, TGIFriday’s Culvers and Home Depot. Retail or restaurant use only.

Immediately adjacent to the Shoppes at Grand Prairie.

M

Y

CM

MY

CY

CMY

$499,000 For More Information Contact:

K

Justin Ferrill 309-642-1009

jferrill@cbcworldwide.com

HONIG-BELL

www.cbchonigbell.com

MEMBER: CRBA

nov 41-48.indd 46

Tavern with Real Estate.

Corp. license with 4am and public place of amusement license.

Total of 11 units in 3 adjoining buildings.

7000 N. Clark area, Rogers Park. Property is 100x100. All brick.

Has driveway and 3 car garage. Tavern is 1,200 sq ft. $1,035,000 •••••••••••••••••••••••••••••

10,400 sq. ft. warehouse 5 parking spaces. 4131-33 N. Rockwell, Chicago Heavy duty electric.

600 amp service - 3-phase. Beautiful area / Residential 150 ft. to scenic Chicago River $1,025,000 •••••••••••••••••••••••••••••

Call Wesley at 773-671-1273

FREE

FULLY-EQUIPPED RESTAURANT

4S. 40 Route 59 - Naperville, IL. FREE furniture, fixtures, equipment. 8,000 SF to 11,000 SF Available Low rent at $6.81/SF Formerly Omega Restaurant & Banquets.

Brokers Welcome.

630-585-0004

10/13/14 1:08 PM

FIN ad 4749 Sterling.ai 8/8/2014 10:25:06 AM

We are adding to our sales team and seeking a hard-working, tenacious individual looking for a career.

Compensation is tied to performance.

Responsibilities include following up with existing prospects, past clients and new advertising prospects.

Job Requirements: Besides being able to sell, you must also be passionate about the food industry, enjoy and find it fun to work at trade shows, events that we sponsor, enjoy networking at association meetings, interacting with vendors and suppliers, plus sharing ideas to help them generate revenue. If you think these things are fun, you’ll be tremendously successful!

For consideration, please send your resumé to Cary Miller, VP, Food Industry News cary@foodindustrynews.com or call 847-699-3300.

FOOD

For Sale Restaurant Business & Building

Untitled-1 1

CY

CMY

True turn-key opportunity to own an upscale full-service restaurant and bar. All equipment is owned-no leases to assume. High end finishes, first class kitchen. All staff and management staying on with new owner.

The building features a full second floor for private group events, parties, and lease out.

Upstairs features walk-out patio, bar and beautiful sitting areas. Rare chance to own in area’s prominent dining/shopping arena. $950,000 4/5/13 8:50 AM

For More Information Contact:

K

Justin Ferrill 309-642-1009

jferrill@cbcworldwide.com

HONIG-BELL

www.cbchonigbell.com

MEMBER: CRBA

Elgin, IL Restaurant/Bar with 2 Banquet Halls, Plus Store Building lower level has restaurant and bar.

1st floor has a banquet hall.

2nd floor has a banquet hall and store.

12,000 sq. ft. each floor. Parking.

Business only $120,000.

Call Humberto

773-320-8242

Well positioned property available for lease.

Excellent traffic counts and great visibility!

Improved 0.56 acre lot with free-standing building currently on site. Owner proposing two different building options on the site.

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• Located in Western burbs. Est. 30 yrs.

6,000 sq. ft. Offered w/ or without CM property. Seating for approx. 250+ MY w/ banquet room. Possible seller financing. Call for details.

Strong retail/business area just north of Northwoods Mall retail center. Easy access at heavily traveled intersection of Sterling Avenue and War Memorial Drive. $4,000/month NNN

CY

PANCAKE HOUSES AVAILABLE

• 4,500 sq. ft. free standing facility.

Seating for 150. Very favorable lease.

Long time established. Western burbs location. Business only.

Onsite parking for 50+ vehicles.

Asking $249,900 OBO

CMY

For More Information Contact:

K

Justin Ferrill 309-642-1009

jferrill@cbcworldwide.com

• Chicago location. 3,000 sq. ft.

Seats 120. Long term, favorable lease.

Asking $124,900 OBO

ASIAN FLARE

HONIG-BELL

Est. over 14 yrs.

Seats over 350 w/ banquet room.

Facility 11,000 + sq. ft. on 2.2 acres. High volume sales. Very confidential. Call for details.

www.cbchonigbell.com

THE LAUNCHINg PAD

4606 N. Prospect

MY

RETAIL/RESTAURANT PROPERTY

C

• Newly remodeled. Free standing.

4,000 sq. ft. Restaurant & multiple bars with 4am liquor license. Parks 50 plus.

Favorable lease with option to buy property. Absentee owner. Suburban locale. Asking $249,900 OBO.

PEORIA HEIGHTS

Y

4749 Sterling Avenue

For Lease

AUTO PILOT

www.foodindustrynews.com

CM

PEORIA

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

FAST FOOD/CARRY OUT

INDUSTRY NEWS

M

RESTAURANT W/ BANqUETS

• CHEAP CHEAP CHEAP. New facility - No Rent Promo. Call for details. Asking $49K OBO.

FOUNDED 1982

FIN ad 4606 N Prospect.ai 8/8/2014 10:05:27 AM

C

BUSINESS OPPORTUNITIES

Hot Dog, Beef, Burger, Gyros – Far West – New • 2013 Sales $435k • Rent $2,300 • Asking $179k

Pizzeria – Far West Subs • Rent $2k • Sales $300k/yr • Asking $115k

Mrs. Fields Cookies - New • Suburban Mall location • Rent 2k/mth • 2013 Sales $120k • Asking $50k – Owner financing

Chicago Trolley and Charter Co • All licenses and permits • 2 buses • Asking $175k

Smoothie Shop – Far North Subs –New • Sales 6k per month • Rent $1k • Asking $19k

Famous drive-in. Free standing building w/ drive-thru. Property, FFE and giant for sale!

For sale or lease option available. Asking $469K OBO. Call for details.

Rest & Bar Forest Park – New • Rent $2,450 • Monthly Sales $31,600 • Asking $125k

FAST FOOD

Free standing w/ Drive-Thru. Stoplight corner.

Easy Access.

Steady customer flow w/ great traffic.

Prop & business. All for $349,900 OBO.

COMMUNITY FAVORITE

• Restaurant w/ bar/banquets.

American contemporary menu. Steaks, chops, seafood and comfort food!

Known for its BBq ribs. 4-Star rated upscale restaurant with casual flare.

• Approx. 7,000 sq. ft., seats 230 w/ parking. Real cash cow. Newly remodeled.

Turn key. Cozy & warm atmosphere.

High value. Low rent. Long term lease.

Owner retiring. Call for details.

Hot Dog and Beef – Far West • Rent $2,532 • Seats 24 • Asking $54,900

Neighborhood Bar and Grill – Lincoln Square area • $89k – Owner Financing Restaurant & Bar – Lincoln Square • $170k Restaurant w/ Liquor License • Far West Sub - $69k Reduced Beef / Burgers / Bar • Far SW Subs - $125k - possible owner financing

Hot Dog, Beef and Gyros – NW Subs – Reduced • Rent $2,100 • Established 6 years • Asking $69k Hot Dog, Beef & Pizza – Far NW Sub – Reduced • Rent $1,400 FIN 550 E Bluff.ai 10/10/2014 2:09:07 PM • Sales Daily $800 • Asking $99k

Franchise Resale’s • Subways • Cold Stone Creameries • Red Mango • Menchie’s yogurt • Yogen Fruz Franchise • Papa Johns • Moe’s SW Grill • Smoothie Franchise – Multi-store package • Charley’s Grilled Subs

MARSEILLES 550 E. Bluff Street

ITALIAN TRATTORIA

• Est. over 15 years. great sales.

Oak Brook area. Asking upper $300K OBO. Business only. Call for details.

C

Thinking of Buying or Selling?

Call John Moauro!

M

Y

CM

MY

Ambassador

CY

9999 West 143rd Street CMY Orland Park, IL 60462

Broker/Appraiser Always Confidential

K

For Sale Restaurant Building

Free-standing restaurant for sale. Great visibility and easy access on Bluff Street.

Well run, well established family restaurant with loyal clientele. Owner is retiring and offering opportunity for new owners to enjoy the success they experienced.

Approximately 2,062 sf, seating for 90 +/-.

All equipment, fixtures and inventory stay.

Ample parking, quaint ambiance in charming town. $269,000

MEMBER: CRBA

Are You Well Connected With Local Suppliers And Looking to Join a Winning Team?

If so, we would like to talk with you.

Page 47

MEMBER: CRBA

Food Industry News® November 2014

For More Information Contact:

Keith Conroy 815-347-2756 spec35@aol.com

(708) 361-1150 Email: jmoauro@aol.com Web: www.johngmoauro.com

HONIG-BELL

www.cbchonigbell.com

nov 41-48.indd 47

10/13/14 1:08 PM

CHILL TOGETHER

CONTACT TIM MCGRAIL AT 773-893-2319 TO SET UP A MEETING

Š 2014 PepsiCo, Inc. All Rights Reserved. This ad contains valuable trademarks owned and used by PepsiCo, Inc and its subsidiaries and affiliates to distinguish products and services of outstanding qualities.

XXX nov 41-48.indd

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10/13/14 1:10 PM