FOOD INDUSTRY NEWS APRIL 2016
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Upscale Foodservice Goes Frozen
DINING WITH MS. X ............................................ 4 NUGGETS ......................................................... 6 AROUND CHICAGO: 90 MILE CUBAN CAFE ................... 8 NATIONAL NEWS ............................................... 14 CHEF PROFILE ................................................. 28 CARY MILLER .................................................. 25 CHICAGOLAND NEWS .......................................... 33 TRAVEL: SALEM MASSACHUSETTS...........................40 DIRECTORY & CLASSIFIEDS ...................................41
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In our fast-paced, 24-hour-a-day world, sometimes finding healthier quality food loses out to grabbing what we can, when we can. But a new spot in Chicago’s Lincoln Park neighborhood is trying to make it the place you turn to for chefdriven, high quality food - frozen. Steve Menza’s Frozen Foodies is the first of its kind. Fresh frozen meals from local awardwinning chefs that take just minutes to heat up in your microwave, but with the look and authenticity of restaurantprepared dining. That’s because it is. Frozen Foodies, 2201 North Halsted St., Chicago, features the best of Chicago’s culinary giants... frozen. Freshly prepared and frozen for consumers who can’t get to these top dining destinations, food comes home –from restaurant masters of their craft.
Lettuce Entertain You’s Rich Melman, Pit Master Lee Ann Whippen and The Food Buddha Gourmet Rodelio Abligot are just a few of the brand names who’ve brought their signature items to Frozen Foodies; for harried workers and up-allnight students (the nearby DePaul University is a big customer-base) it’s no longer cheap burgers or Ramen noodles from a convenience store. Anyone in the Lincoln Park area can pick up meals prepared by Wildfire, Big Bowl Chinese and Thai, Food Buddha Gourmet, Wholesome Foodies, Eatcetera, Firenze, Tio Rico’s, Up and Eat ’Em and Pit Master Lee Ann. It’s perfect meals, ready when you are. It’s all thanks to some high-tech innovations and joining forces with some big names in the foodie biz. Continued on page 8
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Food Industry News® April 2016
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James Beard Assn Presents America’s Classics Award Honorees The James Beard Foundation announced the five recipients of its 2016 America’s Classics Award. The America’s Classics Award is given to restaurants that have timeless appeal and are cherished for quality food that reflects the character of their community. The 2016 honorees join the ranks of nearly 100 restaurants that have received the award since the category was introduced in 1998. This year’s winners will be celebrated at the 26th annual James Beard Foundation Awards, taking place on Monday, May 2, 2016, at Lyric Opera of Chicago. The America’s Classics Award winners are: Al Ameer Restaurant (12710 W. Warren Ave, Dearborn, MI; Owners: Khalil Ammar and Zaki Hashem) Brooks’ House of BBQ (5560 State Highway 7, Oneonta, NY; Owners: Beth and Ryan Brooks) Matt’s Place Drive-In (2339 Placer St, Butte, MT; Owners: Robin and Brad Cockhill) Bully’s Restaurant (3118 Livingston Rd, Jackson, MS; Owners: Tyrone Bully Food INdustry News 1440 Renaissance Drive, Park Ridge, IL and Greta Brown Bully) 847-699-3300 Rancho de Chimayó Valerie Miller, President and Publisher Restaurante (300 Santa Mark Braun, Associate Publisher Fe County Rd 98, ChiTerry Minnich, Editor mayo, NM; Owner: FlorCary Miller Advertising/Vice President ence Jaramillo) 847-699-3300 x12 Paula Mueller Classifieds/Office Manager Nick Panos, Corporate Counsel Bob Zimmerman, Independent Advertising Consultant 312-953-2317 JoAnn Cannon Independent Media Sales Representative 630-545-0306 ––––– James Contis 1927-2013
Food Industry News Issue 4, April 2016 (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
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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 © 2016 Foodservice Publishing Co., Inc.
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Chef’s Venture Blends Culinary Arts & Science
Former White House executive pastry chef Bill Yosses discovered the power of food as a teaching tool while taking students on tours of the White House Kitchen Garden. Now he’s taking it to teachers with Kitchen Garden Laboratory, a new venture that creates science-based lesson plans that include healthy recipes and helps students create rooftop and campus gardens. – Adapted from Pittsburgh Post-Gazette
The boss is a leader to his supporters, a tyrant to his haters, a mentor to his believers and a paycheck, a target, a wizard and a genius to the customers who thrive with his help.
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Food Industry News® April 2016
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DINING WITH
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April 2016
BARNELLI’S 555 E. 81st. Ave. MERRIVILLE, IN 219-756-0300. You have the choice of eating at Portillo’s or Barnelli’s. I ordered from Barnelli’s which offers specialty salads, pizza, sandwiches and pasta. They have a pasta dish called “Penne Al Arrabiata” which is pasta with a spicy marinara sauce and Italian sausage. This is such a flavorful dish; you get the heat of the sauce and the spiciness from the Italian sausage. If you don’t like sausage get it with chicken which is equally as good. It comes with bread too. CARSON’S THE PLACE FOR RIBS 612 N. Wells CHICAGO, IL 312-2809200. Known for their famous BBQ Ribs and sauce. Sometimes, I get Utilizing a scientific data-driven pest management approach the bucket of rib tips which comes with steak fries and sauce or a slab contributes to long-term protection from risk to brand, human of ribs with au gratin potatoes and cole slaw. Their Garbage Salad is amazing. 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Vienna Beef to Induct Mr. D’s in Hot Dog Hall of Fame Vienna Beef is proud to announce it has inducted Mr. D’s Shish-Kabob’s of Chicago, IL into the Vienna Beef Hot Dog Hall of Fame. In the late 1960’s, Mike and Ann Antonopoulos began a little family restaurant on the Northwest side of Chicago. Fast forward to today, nearly a half century later, and you have a neighborhood icon. As a family owned and operated restaurant preparing great food, many of their customers who have moved to the suburbs always seem to find their way back. They have many favorites on their menu; including steak sandwich, Vienna Beef hot dog or polish, and of course the ever popular shish-kabob sandwich. Everything is made with care and fresh ingredients. Don’t forget the fresh cut fries! Mr. D’s was chosen to be featured on one of the first shows of WGN’s Chicago’s Best nearly ten years ago. Mr. D’s has been reviewed in Food Industry News and has been recommended by Alderman Nick Sposato. Vienna Beef has chosen to honor Mr. D’s and welcome the Antonopoulos family as the newest member of the Hot Dog Hall of Fame.
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Wild Fruit Becomes Wildly Hot Pawpaws are tropicaltasting fruits that grow wild in 26 US states, but they are most likely to be found in Appalachia. Chefs looking for something new are using pawpaws in pies, gelato and even butter, while brewers have begun making pawpaw-flavored beer and liqueur.
April 2016
Nuggets According to the National Retail Federation’s annual Tax Returns Survey conducted by Prosper Insights and Analytics, 49.2 percent of those expecting a refund plan to save the money rather than spending it right away, the highest percentage in the survey’s history. Nearly two-thirds (65.5 percent) of those surveyed expect a refund. People who consume between three and five alcoholic drinks per week have a lower risk for heart failure, according to a study published in the International Journal of Cardiology. The study, which tested more than 60,000 participants in Norway, found that moderate drinkers had a lower risk of heart failure, regardless of whether their drink of choice was beer, wine or spirits. - BeverageDaily.com Add a crushed aspirin to the water of your vase before putting fresh cut flowers in the water to help make the flowers last longer. “Ask Betty” from Betty Crocker — You can ask your kitchen question at BettyCrocker.com. Cracker Barrel has been serving good country cooking and offering unique gifts to travelers & neighbors alike since 1969. Today there are more than 630 Cracker Barrel locations in 42 states. Fairplay Finer Foods is an independent full service grocery retailer since 1975. They
THE NEW PASSOVER MENU (Sterling/January 2014; Hardcover; $35.00) by best-selling author Paula Shoyer, THE kosher expert — takes a fresh look at a holiday known for heavy, tasteless food by combining the nostalgic pleasures of family favorites with contemporary creations.
currently operate seven locations throughout the Chicagoland area. Fahrneys Pens has been “The Write Place” since 1929, offering a huge selection of fine pens. First World Hotel in Genting, Malaysia is one of the world’s largest hotels with more than 6,000 rooms, an indoor theme park, a shopping mall and lots of dining options. Hy-Vee ranks among the top 25 supermarket chains and top 50 private companies in the United States. Its more than 235 stores are located in eight Midwestern states. Their slogan is “A Helpful Smile in Every Aisle.” In the game of checkers there are 32 black squares and 32 red squares on the board and each player starts out with 12 checkers each.
Mennon (their ad appears on page 14) stocks the work shoes that not only meet tough standards for industry, but always blow away anything else. Here are Reebok Work’s Zigkick Work athletic shoes. Designed for tough conditions ranging from oil spills to metal fragments, heat, abrasion and chemicals, they’re equipped with a rubber SR outsole and, for guys like me who need good support, an injection-formed, removable cushion footbed. Don’t risk your, or your staffs’ feet. Buy these!
– Adapted from Bon Appétit online
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Continued from page 1 “We’re trying to change the way people think about frozen food,” Menza told Food Industry News. “We align with award-winning chefs to make their recipes using (our) FreshFreeze Cryotechnology. (We use) a tight vacuum and apply a film so no air gets in. The food looks amazing, with no ice-crystallization or freezer burn. We are one of the only companies that wants to show you the entrees so you see exactly what you’re getting.” Items are simply tossed in the microwave from one to six minutes. “When the entrees are heated, the film expands and forms a bubble, which steams the product. When too much steam builds up, the film will self-vent, so you don’t need to pierce the film with a sharp knife. One of their newest items, Superhash, a premium corned beef hash (see their ad on page 7) displayed in the clearview plastic vaccum-packaging and on our test, heated easily and tasted freshly-prepared. The old school concepts of frozen food taste, and lack of it, just got put on ice.
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■ Achieve mutual understanding. ■ Resolve problems and disputes. ■ Diffuse conflict and tensions. ■ Buy, sell, and negotiate. ■ Build trust and relationships when managing, coaching and helping others.
Food Industry News® April 2016
Around Chicago With Valerie Miller
TASTING THE FORBIDDEN AT
90 MILES CUBAN CAFÉ With two successful restaurants under their belt, the husband and wife team of Alberto and Christine Gonzales continue their dream and passion of their heritage by bringing their newest 90 Miles Cuban Café to light in Lincolnwood, Illinois. The restaurant is located on the first level of the Lincolnwood Town Center Mall. It’s not just another restaurant for them; this is going to be the flagship location of their three restaurants. The other two are located in Chicago. Every detail has been meticulously thought out, including the tiles on the walls which Alberto says were brand new but he had to chip them a little bit to make them look worn. There is an Alligator Room which has an alligator painted on the floor. The room is full of color and has a spectacular mural painted on the wall. They have a full bar, Hemingway mural, lounge area with couches and a spacious dining area. He even found the ideal glass stand for the Hostess station. The glass windows of the restaurant open up into the mall area. The front of the restaurant will have a patio and plenty of seating for patrons in the summer months. They now offer live entertainment on certain nights including Flamenco dance. Dining here not only gets you a great meal, but the atmosphere in the place makes you feel good. For starters, get yourself a pitcher of the Mojitos. This light and refreshing drink compliments your meal. They have a Sopa de Pollo which is a chicken soup served in a silver crock pot accompanied with toasted bread. They sell these adorable pots on their website. For an appetizer get an order of the empanadas or the Mariquitas which are fried green plantains. The Cubano sandwich is fantastic; it is ham, roast pork, Swiss cheese, pickle and mustard served on toasted sweet egg bread and it came with two kinds of homemade chips. Other popular dishes are the Ropa Vieja which is slow cooked shredded beef or the Bistec Empanaisado-steak, tomato and onion. There are lots of chicken and pork dishes too. They are planning a Paella night and are expanding the menu. For desert they offer bread pudding and flan 90 Miles Cuban Café is located at 3333 W. Touhy in Lincolnwood, Illinois. Plan your next party or cater any event. For more info log on to 90milescubancafe.com
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Peter Drucker On How To Run Your Business
Author Peter Drucker believed that the theory of a business, or the assumptions on which a business has been built and is operating on, depends on: ■ Assumptions about the environment, specific mission of the organization and the core competencies needed to accomplish the organization’s mission As the business becomes bureaucratic and sluggish, it becomes extremely hard to change mindsets when the assumptions are no longer valid. Drucker believed in “empowerment” and recommended that businesses should create a“self-governing community” where members could have a say in workplace decisions and could take pride in their work. He criticized the assembly line on economic and human grounds. He believed that monotony was counter-productive. Here’s his 5 pointers for the boss: ■ Take the time you need on making decisions that affect people, and make sure that everybody understands what the business is really about. ■ Study what is going on outside the business, and among customers and noncustomers. ■ If a business is growing fast, reevaluate assumptions all over again. ■ Look out for and learn from unexpected success – your own and others. ■ Do exactly the same with unexpected failure, especially your own.
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RAISING THE BAR: NORA MURPHY
PARACHUTE
In a world of social media and trending topics we often fall prey to sticking with what is popular and not what our heart truly desires. There is no more space for curiosity, even when our taste buds are craving a relief of the familiar. As unfamiliar as questioning our choices has become, that is exactly what Matty Colston, the beverage director of Parachute Restaurant, is hoping that you do. “I think we are so used to seeing IPA and that’s what people want because they are used to seeing it and that’s probably why I don’t want trends,” said Colston, “I don’t want people to come here and order it just because it’s on the menu, I want them to ask questions and have a unique organic experience.” The 44 seat restaurant has its wines and cocktails carefully selected to pair well with the cuisine and the space as well as the ability to offer a unique experience. Colston continued by explaining that Parachute has, “only four different types of whiskey and they are carefully selected with a certain flavor profiled to be able to turn people to something new, something they haven’t had before…. But also keeping it accessible where certain things are familiar to people”. In the spirit of staying true to experience instead of trends, the cocktail program contains three cocktails: number one, number two and number three. Although the cocktails themselves change, the structure of these cocktails remain the same. In them, Colston likes to incorporate tea, as well as hibiscus infusions
Food Industry News® April 2016
and vermouth, “I think lower proof cocktails is something that interests me, that I think is also a trend now” said Colton, while explaining that people are getting more and more into herbal based cocktails. But if one dines at Parachute restaurant, they must not miss out on the wine experience matched to their dinner dish. The way that Colston selects his wine is more like a love story than it is a shopping experience. “Honestly, before I select [the wines], they have to speak to me in a way that has a lot of personality to it, much like the restaurant. Buying from people who work organically and don’t intervene with the natural process of the growing of the grapes… allowing the grapes themselves a chance to express where they come form while the wine maker is still putting their personality in the wine” said Colton while explaining the process he uses to select wine that balance out the cuisine well. Parachute can offer the fine mix between having a little bit of everything, starting with a cocktail and then having a glass of wine with the food and opening room for a whole new dialogue between the customer and the venue. One might walk into Parachute for the food or the cocktails but they will surely walk out with an experience unlike anything that can be captured on an Instagram picture or a Facebook post– a unique classy trend that is too special to be trending and replicated. Parachute is located at 3500 N Elston Ave, Chicago, IL
Attract More New Customers
1: Select a niche market that you can easily contact and dominate it. 2: Develop an education-based marketing program that compels your prospects to contact you to learn more about how you can help them. We never know what we really want until it is shown to us; Be the idea seller. 3: Establish a proactive referral program that can open new channels of growth for you and your business. 4: Suggest add-on items and services that compliment a purchase. 5: Create a package that would cost less if sold separately. 6: Deliver uncommon customer service by going the extra mile. –The Small Business Marketing Bible by David Frey
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Food Industry News® April 2016
Cleaning and Maintaining Walk-Ins
Walk-in coolers are easy to maintain when following simple best practices and regular maintenance. The parts that tend to wear out, such as condensers, fans and motors, are inexpensive compared to the total cost of a new cooler. These can be fixed, rather than having to replace the entire unit. ■ Make sure the walk-in door remains closed at all times except when entering and exiting, and do not prop it open or block it. ■ Don’t pile anything on top of the walk-in. This could damage the ceiling panels. ■ Make sure the lights are off when exiting the walk-in or the heat will cause the unit to work harder. A switch with a pilot light alerts if the light is on without opening the door. ■ Avoid setting holding temperatures too low for products, as this causes the unit to overwork. ■ A thermostat on the outside of the door reads the internal temperature of the walk-in. Because there is a chance it’s faulty or needs to be recalibrated, always have a backup thermometer inside the walk-in to make sure it’s holding the optimal temperature. ■ Don’t stack boxes or food too close to the thermometer-sensing bulb or thermostat-sensing bulb as this can cause a false temperature reading. ■ On outside condensing units, maintain clear and adequate airflow. Do not allow trash or weeds to accumulate around the walk-in. ■ Use soap and water to clean the walk-in. Do not use harsh chemicals, as this may react and harm the metal surface. ■ Clean the evaporator and condensing coil with a self-rinsing cleaner, soap and water or stiff-bristled brush. If located outside, the coils should be cleaned more often. Clean the fan blades to reduce drag. ■ Wipe down door gaskets with soap and water to prevent bacteria or mold growth. If door gaskets are damaged, cracked or stiff, the magnet will not seal and gaskets will need to be replaced. ■ Make sure fan motors run at optimum speed. ■ Make sure there is nothing stacked around the coil to prevent restricted airflow. ■ Check for damage or decay in the insulation on suction lines between the condensing unit and evaporator coil. Replace as needed. – Adapted from fesmag.com
Soup Cleanse
Souping may be edging out juicing as a cleanse, with companies such as Splendid Spoon and Soupure offering a variety of soups for single-day cleanses or a week of meal replacements. Soups offer savory flavor profiles, less sugar and heartier textures that can make the regimen feel more like a meal, which appeals to consumers who were left hungry by juice cleanses. – Adapted from The New York Times
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Food Industry News® April 2016
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IRA Elects Dan Costello, Picks Award Winners At its annual board meeting, the Illinois Restaurant Association (IRA) elected Dan Costello as Chairman of the Board. Costello, who served previously as First Vice Chairman, is the President of Home Run Inn Restaurant Group, and replaces outgoing Chairman Patrick Donelly of the Hyatt Regency Chicago. The IRA also named its annual award recipients in three categories: Restaurateur of the Year, Sara Rowe ProStart® Company of the Year and Vendor of the Year. “As we enter an important year for the industry, we are pleased to elect Dan Costello as Chairman of the Board,” said Illinois Restaurant Association President and CEO Sam Toia. “With a career in restaurants that spans nearly 30 years, his expertise and vision will greatly contribute to a productive year for our industry statewide.” Costello is a fourth-generation family member serving in management and leadership roles within the business and family council of Home Run Inn Pizza – a 70-year-old company created by his grandfather, an Italian farmer who immigrated to the United States in the 1920s. As President, Costello directs the company’s restaurant division and is responsible for day-to-day operations, leading more than 500 employees in running one of Chicago’s most recognizable pizza brands. He also spearheads the continued defini-
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tion and development of Home Run Inn’s overall brand strategy. In addition to his work with the Illinois Restaurant Association, Costello serves on the Advisory Board of the Management Association of Illinois, as a Steering Committee member for the Illinois Business Immigration Coalition, on the advisory board for North Lawndale College Prep and an active member and board member for the Chicagoland chapter of the Young Presidents’ Organization. He is an alumnus of the University of Notre Dame with a degree in physics and biology and earned his MBA from the University of Chicago Booth School of Business. Annual Award Honorees In addition to the installation of its 2016 Board and Officers, the IRA also applauded its annual award recipients in three esteemed categories: Restaurateur of the Year was awarded to Sam Sanchez, owner of John Barleycorn, Moe’s Cantina and Old Crow Smokehouse. Sanchez advocated heavily for the Culinary and Hospitality Modernization Act, which updated Illinois’ 1934 Liquor Control Act into a balanced, pragmatic public policy that will help promote a dynamic hospitality industry in Illinois. Sanchez is also extremely active in matters of immigration reform, particularly with respect to the Temporary Visitor Driver’s License program (TVDL). A TVDL allows undocumented immigrants to drive themselves to work and school without fear of breaking the law. In January 2016, Secretary of State Jesse White held a press conference with
Sanchez, Sam Toia and Erendira Rendon (another IRA member active in the cause) to celebrate the successes of the program – nearly 200,000 individuals licensed and insured, and to announce the winning “no appointment” policy, which takes effect July 1, 2016. Vendor of the Year was awarded to United Healthcare. Accepted by Vice President Clinton Wolf, this award recognizes an IRA member for its outstanding commitment and customer service to the hospitality industry. Sara Rowe ProStart® Company of the Year was awarded to Eurest – A Division of Compass Group for its unwavering support of the future of the hospitality industry. ProStart® is a national school-to-careers program that prepares high school students for employment in foodservice and hospitality management. ProStart® in Illinois is administered by the Illinois Restaurant Association Educational Foundation to over 4,000 students at 62 schools. The Foundation provides work readiness training and connects students with industry professionals through job shadowing and internships to help hone their skills. Eurest Central States Division President Jim Kallas accepted the award. Founded in 1914, the Illinois Restaurant Association is a non-profit organization dedicated to promoting, protecting, educating and improving the restaurant industry in Illinois. For more information, visit www.illinoisrestaurants.org and follow on Facebook and Twitter.
Is Lab-Grown Meat in Our Culinary Future? Startups including Memphis Meats, Mosa Meat and Modern Meadow are vying to be the first to bring meat grown from animal cells in labs to the market. “The meat industry knows their products aren’t sustainable. We believe that in 20 years, a majority of meat sold in stores will be cultured,” said Memphis Meats CEO Uma Valeti, a cardiologist and medical professor at the University of Minnesota. – Adapted from The Wall Street Journal
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Food Industry News® April 2016
Illinois Royalty Wins Consumer Loyalty
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Sliderz MG, Inc., a South Florida-based restaurant group, has recently opened the first of their seven locations of Sliderz Restaurants in North Miami with franchise opportunities. The National Restaurant Association projects that restaurants will post sales of $782.7 billion and employ 14.4 million people in more than 1 million locations during 2016. Bloomin” Brands will shutter several Bonefish Grill Units. The Bonefish Grill casual seafood chain will close 14 units, restructuring its parent company Bloomin” Brands. Culver’s—the Midwest based restaurant chain—added 31 new restaurants in 2015. Ground was also broken for restaurants in new states of North Carolina and Georgia and the restaurants are scheduled to open in early 2016. Dunkin Donuts, America’s allday, everyday stop for coffee and baked goods, has announced the signing of a multiunit store development agreement with franchise group, Wabash Valley Donuts, Inc., to develop three new restaurants in Terre Haute, Indiana. The first restaurant under the agreement is planned to open in 2017. El Pollo Loco, the nation’s leading fire-grilled chicken chain opened its newest location in Hous-
The Midwest-based Culver’s restaurant chain is coming to North Carolina. Ground has already been broken in Arden, approximately 10 miles south of Asheville and should be open in early 2016. A restaurant is also planned for the Charlotte area (University City) sometime in the spring of 2016. Others are in the very early planning stages.
ton, Texas. This is their 10th location to open in the Houston market and the 20th in the state of Texas. The Food & Wine Classic will be held in Aspen, Colorado, June 17-19, 2016. Hay & Forage Expo heads to Boone, Iowa for its 30th annual show—June 22nd and 23rd, 2016. Marriott International and Eastern Crown partner to launch “Fairfield by Marriott,” a new affordable mid-range hotel for travelers across China. Mars, Incorporated was named one of the 2016 Best Manufacturing & Production Companies by Great Place to Work for the second consecutive year. Pepsi unveils new hospitality venture with the launch of Kola House, the first experimental kola bar, restaurant, lounge and event space in the US market. The first of its kind is set to open its doors Spring 2016 with its flagship location in New York City’s Meatpacking District.
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Food Industry News® April 2016
Servicing Microwave Ovens
Microwave ovens are probably the easiest piece of cooking equipment to use in a professional kitchen. Practically everyone has one, so everyone knows how to use them. This doesn’t mean a microwave’s proper operation should be taken for granted. These units can break down with age and poor use. Here are five tips to keep a foodservice operation’s microwave running as smoothly as possible. ■ Clean the interior or your microwave frequently. Use a damp cloth and a cleaning product recommended by the unit’s manufacturer or your service agent. Avoid strong chemical cleaners. ■ Visual inspections can help extend a microwave’s life. Check the oven’s cord regularly for fraying or other damage. Keep an eye out for burn holes in the cooking chamber. If you see one, stop using the unit and call your service agent. ■ Train your staff to close the microwave door without slamming it. Slamming can cause damage to the hinges and to the locking mechanism, both of which will require a visit from your service agent. ■ Call a service agent if you hear your microwave making any unusual sounds or operating loudly. These are signs of possible breakdown on the horizon. ■ Be careful cleaning the outside a microwave, especially around the control panel. As always, water can ruin electronics. Wipe it down only with a damp - not drenched - cloth. – Adapted from fesmag.com
Breakfast That Counts
Breakfast is the most important meal of the day, many experts (and moms) say, so nutrition and good choices in the morning are key to a healthy lifestyle. Keep these tips in mind to start your day off right: ■ Don’t skip it. You may think you’re too busy or you’ll save on calories. In reality, you may not have the energy you need to get going, and you’ll probably be more tempted by snacks later in the day. ■ Watch the sugar. A food labeled “low fat” may be high in sugar content (yogurt, for example). Juices and coffee drinks can be loaded with extra sugar as well. Keep an eye on unwanted sugar so you don’t absorb needless calories—and crash later in the day. ■ Get lots of protein. If you put milk on your cereal, remember to drink all of it instead of dumping it in the sink when you’re finished eating. Otherwise, try a hard-boiled egg, or spread some peanut butter on your toast. ■ Get plenty of fiber. Fiber makes you feel full longer. Bran flakes or an oat bran muffin (without too much sugar) can give you what you need. You can also add chia seeds or ground flax seeds to your cereal. ■ Eat more than fruit. An apple or banana may sound like a good choice, but chances are it won’t give you the energy you need to get through the morning. Eat a balanced breakfast of 300–400 calories so you don’t start snacking before lunchtime.
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Food Industry News® April 2016
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Marketing is not to be confused with selling and your activities in this area should have a sustained and dedicated plan of action to ensure success. Keep to the basics and don’t get caught up in extravagant plans you can’t afford to maintain: 1: BE CONSISTENT In your business plan you must identify what your route to market is and the culture you wish to generate around your organization. Continually promote your business in different ways. Many people switch off email and social media because of their irrelevance and abuse, so broaden your thinking. Use PR, advertising and other methods to communicate the benefits of buying more and rewards for referring new customers to you. 2: HAVE IT HANDY A major customer irritation is being told by lazy staff that all the information they need is on the company’s website and that’s where they should look. Instead, offer to send the information within 24 hours, taking the customer’s email address or phone number, so you can follow up the enquiry. Whatever literature you produce, ensure it’s complete and multifunctional 3: CUSTOMER FOCUSED If you already have potential customers showing an interest in your product or service or you have a database of clients who’ve bought from you in the past, analyze their needs. By understanding your existing audience, you can identify additional opportunities for other products and services. That route can be a lot less expensive than finding new customers from scratch.
Interview with Chef Mihoko Obunai
Ramen is one of those comforting, delicious signature dishes that chefs and customers alike have become obsessed with. Mihoko Obunai is one of those chefs; in fact, her Ramen Freak/Mibo Ramen pop-ups have attracted a cult following wherever she takes them. And her skill with this iconic Japanese specialty won her the first annual Ramen Battle, cosponsored by Kikkoman, which pitted her against four ramen masters (Harold Jurado, formerly of Yusho in Chicago; Jamison Blankenship, from Bar Chuko in Brooklyn; Youji Iwakura, of Boston’s Snappy Ramen; and Richie Nakano, formerly of Hapa Ramen in San Francisco) at the StarChefs International Chefs Congress in New York City this past October. “I’m addicted to ramen, but I do like to put my own spin on it,” says Mihoko, who came to the United States at the age of 16 to attend college at NYU. There and during a stint in the Peace Corps in Peru, she discovered her true passion for cooking, then proceeded to work her way through a number of French kitchens in New York City after graduating from the French Culinary Institute (now the International Culinary Center). Obunai has used and loved Kikkoman products all her life, since she first learned to cook while helping her mother prepare 10-course meals for her family in Japan. Her winning recipe for Gyojkai Yuzu Shoyu Ramen, from the StarChefs ICC Ramen Battle, relies on Kikkoman Soy Sauce to bring depth, flavor and the all-important quality of umami. It also reflects her cross-cultural background, layering Japanese flavors and ingredients with rigorous French technique to create a complex yet pure-tasting dish that’s the kind of thing any noodle lover could obsess over. But ramen need not be overly complicated. “People think that soy sauce is [too] salty,” the chef explains, “but it’s not if you know how to use it properly. In fact, it’s essential to the flavor of Japanese food.” In addition to taking her ramen pop-ups around the country, Obunai developed the menu and is cooking at the new Huge Café in Atlanta, where Kikkoman Rice Vinegar flavors the pickles she makes and Kikkoman’s Wasabi Sauce anchors her wasabi cream cheese, which is served with house-cured salmon on a bagel. That’s what Obunai means when she talks about her cooking style: simple, flavorful and a true reflection of who she is as a chef. Kikkoman Soy Sauce is a key ingredient in every step of the ramen-making process, from the rich shoyu (soy) broth to the slow-braised pork belly to the steeped six-minute egg that tops the noodles. Kikkoman Soy Sauce also marries well with the other iconic Japanese umami-bomb ingredients in her recipe, including sake, bonito flakes, dried squid, dashi and seaweed, which won over the Ramen Battle event’s prestigious judges.
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Food Industry News® April 2016
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Old School Management by Objectives 1. Define corporate objectives at board level. 2. Analyze management tasks and devise formal job specifications, which allocate responsibilities and decisions to individual managers. 3. Set performance standards. 4. Agree and set specific objectives. 5. Align individual targets with corporate objectives. 6. Establish a management information system to monitor achievements against objectives.
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The 5 Basic Functions of a Manager 1. A manager sets objectives. She or he decides how to attain these objectives and communicates these objectives to the people who are needed to achieve them. 2. A manager organizes. She or he identifies the tasks and decisions needed, breaks down activities into manageable jobs, groups the units and jobs into an organization structure and selects people for the jobs. 3. A manager motivates people by making ‘people decisions’ on compensation, promotion and placement. She or he also fosters team spirit by constant communication with subordinates, colleagues and superiors. 4. A manager measures performance. He or she establishes yardsticks and ensures that each person is assessed for tasks within their control and that individual objectives are in line with overall company objectives. He ensures that the individual is aware of these metrics and is given the tools to achieve it. 5. A manager develops his or herself and others. Additionally, an effective manager must self-audit and self-assess: 1. What am I doing that does not need to be done at all? 2. What am I doing that can be done by somebody else? 3. What am I doing that only I can do? 4. Make sure I communicate clearly and often with colleagues, superiors and subordinates. 5. Have specific expectations for people’s performance that are measured by real-world performances and appraise it systematically. –Excerpted from “Inside The Guru Mind”
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Captain Ken’s Foods’ 1: Saving. Homemade Style MACARONI & CHEESE Macaroni and cHeeSe made with tender elbow 2: Knowing my ismacaroni limits. 3 chili (4 varieties) then mixed with a rich creamy cheese 3: Eating more properly 3 oven-Baked Beans sauce offering a tasty side dish for all to enjoy. for health and longevity. and More Heat & Serve items Application opportunities include deli hot case, food 4: Using less sleep buffets, time restaurant side dishes, resorts, snow ski to read and reflect. lodges, and more. 5: Pursing a leisure UPC 39080.activPacked frozen, 4/5-lb. boilable bags. Approx. cost per oz. $0.09-$0.11 ity that could not be approached before. COMPLETE PRODUCT. Try JUST All of Our&Items HEAT SERVE. Call Now For Samples & Ordering 6: Encouraging talent. QUALITY INGREDIENTS. LONGER HOLD TIMES. Information: 7: Eating less, eating bet MULTIPLE APPLICATIONS FOR DELIS, BUFFETS--(AND MORE!). 800-510-3811 ter. JUST LIKE HOMEMADE! Food Marketing ServiceS 630-833-3000 www.captainkens.com 8: Letting go of “stuff.” QUALITY THAT PEOPLE REMEMBER 9: More compassion. If you have questions or need more information, please visit our web site at www.captainkens.com or Ifrepresentative theor worker a mistake, the manager your local food distributor Captain Ken’s Foods at makes 651-298-0071. 10: Rethinking contact beliefs. must be held responsible because it is the 11: Empathy 12: Planning with a function of management to ensure that clearer purpose. errors are avoided by proper training and 13: Assessing my accomcareful guidance. –Adapted from a 19th century factory manual plishments. Mac_Cheese_graphics_pg1_063010 product name tag.doc
Committed to Quality Since 1967
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foodindustrynews.com
Food Industry News® April 2016
At the IRA Annual Meeting
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There were more mass shootings in the U.S. in 2015 than there were days in the year. Mass shootings, defined as incidents in which at least four people are wounded, were a boon for gunmakers. Smith & Wesson’s stock soared by 151% in 2015, adding some $790 million to its market value. Competitor Sturm Ruger & Co. saw a gain of about 70% for the year. Black Friday gun sales, as measured by FBI background checks, were the highest ever for a single day, surpassing 185,000 sold. How does that happen? Brian Ruttenbur at BB&T Capital Markets says “The No.1 driver of these spikes is fear.” –Fortune
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At the IRA installation of officers and board of directors, President and CEO Sam Toia welcomed Rochelle Trotter, for Charlie Trotter’s Culinary Education Foundation, and Chapter President Patrick Donelly, Hyatt Regency, Chicago. Others included 2016 Chairman Joe Perrino, and Dan Costello, both of Home Run Inn. Industry awards went to Jim Kallas, Eurest; Colleen Van Hiam, Clinton Wolf, UnitedHealthCare, and Sam Sanchez, John Barleycorn/Moe’s Cantina/Old Crow’s Smokehouse.
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Food Industry News® April 2016
Page 23
America’s 30 Largest Charities The 30 biggest nonprofits on Forbes’ annual list posted an 8% increase in donations last year, receiving a collective $33 billion. That’s 9% of all gifts made to the nation’s 1.5 million nonprofits. Their ranking includes only groups that rely on the general public, so you won’t see the Bill & Melinda Gates Foundation or universities, which draw support primarily from their alumni. On a weighted average the top 50 charities are admirably efficient, with 87% of their spending going directly to charitable services. Their average cost to raise $1 was just 8 cents. Charity __________________ Donations (In millions) 1 United Way ____________________________ $3,873 2 Salvation Army __________________________2,116 3 Feeding America _________________________2,016 4 Task Force for Global Health _____________1,609 5 St. Jude Children’s Research Hosp. ________1,080 6 YMCA of the USA _________________________ 934 7 Goodwill Industries International __________ 927 8 Food for the Poor _________________________ 908 9 Direct Relief ______________________________ 892 10 American Cancer Society _________________ 840 11 World Vision ____________________________ 832 12 Boys & Girls Clubs of America ____________ 821 13 Habitat for Humanity International _______ 774 14 Compassion International ________________ 765 15 Catholic Charities USA ___________________ 757 16 American National Red Cross ____________ 735 17 Lutheran Services in America _____________ 723 18 Patient Access Network Foundation ______ 659 19 Mayo Clinic ______________________________ 615 20 United States Fund for UNICEF ___________ 599 21 Nature Conservancy _____________________ 596 22 AmeriCares Foundation __________________ 558 23 American Heart Association ______________ 546 24 Cru _____________________________________ 496 25 Samaritan’s Purse ________________________ 467 26 Step Up for Students _____________________ 456 27 Save the Children Federation _____________ 448 28 Feed the Children ________________________ 394 29 Boy Scouts of America ___________________ 393 30 Planned Parenthood Fed. of America ______ 392
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April 2016
TEcHNOlOGY BioTech Innovator ZeaKal Makes Plants More Efficient to Meet changing climate and Global Resource Demands The news is filled with anti-GMO stories and rhetoric, but who is going to help empty worldwide grain shortages if science gets stymied? ZeaKal is a biotechnology startup plant science company focused on developing, PhotoSeed™, a next-generation biotechnology trait that has been proven to increase the photosynthetic capacity and stress tolerance of several major crops. ZeaKal is now bringing total funding to date up to $9.1 million. In conjunction with the financing, ZeaKal also acquired Algenetix, an industrial biotechnology company developing renewable materials and energies from plant-based sources. With this funding, ZeaKal will expand its PhotoSeed™ product development pipeline and bring its lead soybean product into field trials this May. “The need for innovation in the farming and food sector is important not only for farmers and consumers, but also for AgTech itself,” noted Arama Kukutai, Partner at Finistere Ventures. Plants are notoriously inefficient at converting sunlight into biomass with levels between two to three percent. Making matters worse, under hostile environmental conditions (especially higher temperatures), plants work much harder and yield much less. Improving resource management is the first step, but ZeaKal’s founders are adamant that the world wants better biology to cope with increasingly severe environmental pressures. “As the world population increases to more than nine billion people by 2050, we need to develop the next generation of crops that can cope with the food supply demands,” added Dr. Henry Nguyen, Curators’ Professor of Genetics, National Center for Soybean Biotechnology at the University of Missouri. ZeaKal’s PhotoSeed™ technology is an example of next-generation biology that can address these pressing challenges. Rather than focus on pest and weed management that often require more chemicals to improve yield, the technology increases plants’ intrinsic photosynthetic capacity. PhotoSeed™ plants can harvest more sunlight, fix more carbon dioxide and do so with less water. For farmers, this means better seed and grain yield with forecasted yield improvements by as much as 20 percent. “We need to rethink the way we feed and fuel the world. The problems of population growth, increasing climatic volatility and dwindling natural resources are not going away, and farmers around the globe will need new tool sets,” added Han Chen, CEO of ZeaKal. “As daunting as these problems are, technology can be equally powerful in solving them. Startups such as ZeaKal are leading the next innovation wave. Our mission is not just agricultural productivity for this year. We aim to build a photosynthetic future to sustainably feed the world for generations to come.”
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Food Industry News® April 2016
Cary Miller: PEOPLE SELLING THE INDUSTRY
This month I’m proud to present the Italian Cultural Center’s Man of the Year for 2016, my friend Chef Claudio Ulivieri, vice president of Phil Stefani Signature Restaurants. Claudio’s 35 year career with Phil Stefani has led him from the back of the kitchen to a top post in a legendary Chicago dining institution. Please join me in congratulating Caludio on this honor.
Mike Sakelaris was recently appointed to the post of COO of GARC restaurant Cooperative. In his new role, he will assist foodservice operators to get preferred pricing and rebates on products they already buy from vendors they may already use. GARC has 3 membership programs, one of which is free. You can see the GARC restaurant Cooperative ad on page xx of this issue. Contact Mike to discover how they can help you save money. Dave March (L), owner of March Quality Used and New Equipment recently welcomed industry veteran Tom Kay to the March family of employees. In Tom’s new role, he will assist buyers in selecting the right equipment for their operation, while helping them to understand the savings and benefits that come with buying quality pre-owned equipment versus new. You can see the March Equipment ad on page 13 of this issue. Hugh McKenty (center), sales manager for M & K Trucks is joined by two of his sales leaders, Steve Brostrrom and Tom Maher. Every day these gentlemen work with food industry truck buyers to provide solutions to their transportation needs. These gentlemen are experts in helping buyers to get the right size truck to suit their current and future needs. M & K has an inventory of more than 250 new and used trucks in a three state area. You can see their ad on page 34 of this issue. These are the “Hot Shot Guys” a.k.a. Bernie Pfeiffer (L) and Josh Wicks are both with DCI HotShot Delivery Systems. DCI is the leader and was the pioneer in the safe food transportation category. DCI’s vehicles are used by smart independents as well as the largest global chains worldwide to safely deliver hot food hot and cold food cold. The company is successful because of its understanding of the need to preserve and protect food delivered or catered off site. They have been advertising in Food Industry News since 1989. See the DCI ad on page 39 of this issue. Marco Modica (R) and Frank Cirone are with Franklin Park Illinois based Il Mulino di Valenzano Bakery. Il Mulino di Valenzano has been awarded the business at many of Chicago’s finest chef owned restaurants and all other types of foodservice and retail businesses. The company, founded in 1983 specializes in natural, clean label and slow process baking. Their convenient location enables them to provide excellent service to the 5 country metropolitan area. Contact Il Mulino di Valenzano Bakery to taste their natural breads, rolls, bread sticks, ethnic and holiday breads. You can see their ad on page 27 of this issue. Jason Frencl is the owner of Illinois Royalty, a firm helping restaurants and other businesses generate sales with text messaging programs. In the US alone, Text Marketing revenues will reach $9.1 Billion by 2017, so it is critical for restaurants to learn how to take advantage of this type of marketing now. Jason helps his clients to build their own customer list and market to them in the most effective ways possible. You can find Jason listed in our Buyers Directories under Text message Programs in this issue. Gabrielle Glass, is a property & casualty insurance specialist with Heil & Heil Insurance. Gabrielle has been in the insurance business for almost 10 years. Her passion is to educate food industry business owners and their advisors about how to better manage risk. She is also experienced in taxdeferred products and has partnered with finance experts to offer maximum value to insurance clients. When you are ready to protect your future and your wealth, contact Gabrielle. She is a pleasure to work with.
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Selling By Generation: When Labels Count We’ve all grown up with some degree of exposure to an elder saying, “you damn kids today don’t get it.” Aside from the bitterness associated with being berated, every generation has something worth mining: There’s success in delivering what a consumer wants, but how do you accurately find out what they want? The “Generational Nicknames Model” describes decades and ages for the sake of classifying who they are and what they are best attracted to. We know the terms Baby Boomers, Generation X, among others; they offer a fascinating perspective to differences between people born in different historical periods, which is useful for: n Understanding yourself, and how you are different from people born in other decades. n Understanding relationships and mutual perceptions among people born in different decades. n Teaching and and exploring these issues with others. n Appreciating and explaining factors which can modify the application of other theories of personality and motivation that contain no historical/cultural aspect (as many do not). Last, people don’t really mind being categorized as long as that title is complimentary and respected. When you market to a specific age designation, make sure your pitch is to their benefit.
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FE&S’ 2016 Hall of Fame Award
Foodservice Equipment & Supplies proudly announced that William Eaton, chairman of foodservice consulting firm Cini-Little, is the recipient of its 2016 Hall of Fame Award. Eaton will accept his award during FE&S’ 2016 Dealer of the Year and Industry Awards Gala, which will take place May 21 at the Four Seasons Hotel in Chicago. – Adapted from fesmag.com
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Food Industry News® April 2016
Foodservice Home Delivery Grows by Double-Digits and Direct-to-Door Meal Kits Are Finding Niche Market
Food delivery is not a new phenomenon but the accessibility and availability of these direct-to-door home meal services, whether in-home meal kits, like Blue Apron, or foodservice delivery, like DoorDash, is unprecedented, finds The NPD Group, a leading global information company. Historically, consumers were limited to pizza and Asian foods in terms of delivery or local grocery delivery, but now there are numerous choices. What has also changed from past food delivery is that consumers are now accustomed to ordering goods online and having them delivered to their door quickly. In terms of restaurant delivery, delivery traffic outside of pizza is growing strongly, up by 33 percent since 2012, while traditional quick service restaurant (QSR) pizza delivery is on the decline, according to NPD’s foodservice market research. Foodservice delivery options outside of pizza are still relatively small, with roughly six million delivery-related visits in the past year. But there is little doubt that the growth rate for categories outside of QSR pizza will continue on a strong growth path. All types of restaurants are increasingly partnering with delivery services, such as Eat24, Grub Hub, and Seamless. As UberEATS and Amazon Prime Now restaurant delivery continues to roll out nationally, delivery will see significant growth. NPD’s forecasts that off-premise foodservice will continue to outpace overall restaurant industry traffic growth over the next decade. “Consumers want the ‘dining out’ experience of quality food, but they’re saving money and time by having food delivered to their homes,” says Bonnie Riggs, NPD’s restaurant industry analyst. “Similar to the consumer value online direct-to-door shopping fulfills, there is the appeal of being in the comfort of their own homes, and not having to deal with the ‘hassle’ of the outside world.” In-home meal kits, whether meals to cook from scratch or just assembly, are a more recent offering than foodservice delivery. These kits appeal to consumers wanting fresh, authentic food, and control over what they’re eating, says NPD. Meal kit delivery services are growing in popularity, particularly in urban areas, but are not nearly as mainstreamed as foodservice meals. “I don’t believe we’ll see mainstream adoption of home meal kits, like we’ve seen with foodservice delivery,” says Darren Seifer, NPD’s food and beverage industry analyst. “Meal kit consumers have more expendable income and primarily live in major metro areas. There is definitely a market for these services; it’s just not nearly as big as foodservice delivery.” – npd.com
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Food Industry News® April 2016
Wingfest Crowns Chicago’s Best Chicken Wings
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Artisan
feb 17-24_Layout 1 2/28/12 4:24 PM Page 19
The (sold-out) Seventeenth Annual Chicago’s Best WingFest saw nearly 2,000 Chicago area chicken wing lovers for a fierce wing-eating extravaganza. Over 50,000 chicken wings were consumed in Bailey Auditorium in the West Loop where five Chicagoland establishments were crowned first place winners and two individuals, one male and one female, were crowned “Lord and Lady of the Wings”. Each establishment entered their wings in up to two of the following categories: Mild Wings, Hot Wings, BBQ Wings and Exotic Wings. The following were proclaimed winners, in a double-blind judged competition: Best Mild Wing: a tie between Reverie and Gators, Best Hot Wing: Timothy O’Toole’s, Best BBQ Wing: Dinosaur BBQ, Best Exotic Wing: Output, Rookie of the Year: Dinosaur BBQ, and earning the most cumulative points for the coveted Best of the Fest: Dinosaur BBQ http:// www.dinosaurbarbque.com/. The following eighteen Chicago area restaurants participated in the 2016 WingFest: Dinosaur Bar-B-Que, Mc Q’s Sports, Brew & BBQ, Mr. Brown’s Lounge, The Ogden, The Jerk Shack Caribbean Grill, The Kerryman, Mash Kitchen, Reverie Chicago, Mahoney’s Pub & Grille, Reggie’s, Timothy O’Toole’s,
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Food Industry News® April 2016
chef profile
NAME: William Kummrow RESTAURANT: Lucille Restaurant at Drury Lane PHONE: 630.530.8300 ADDRESS: 100 Drury Lane, Oakbrook Terrace, IL 60181 BIRTHPLACE: Waukesha, Wisconsin CURRENT POSITION: Executive Chef FIRST FOODSERVICE JOB: Burger Chef FAVORITE FOOD: Lobster, Crab, Thai and Vietnamese MEMORABLE CUSTOMERS: At my previous job, I had a small fan club - they used to come in every day and critique the food and we would talk about the menu. We developed a nice relationship and it was always great to see this group when they came in. WORST PART OF JOB: The stress of the long hours.
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MOST HUMOROUS KITCHEN MISHAP: When I first started working at Drury Lane, we were cooking a million turkeys for Thanksgiving and we were pouring the grease in a bucket. It spilled on the floor and I slipped and fell and was full of turkey grease! Not very fun for being one of my first days! FAVORITE FOOD TO PREPARE: I like to come up with new and interesting salads and I love to make soup - my favorite would be asparagus and bleu cheese soup. PART OF JOB THAT GIVES MOST PLEASURE: Serving people and getting positive feedback from guests is my favorite part of being a chef. Making sure that everyone has a satisfying experience is always my top priority. IF YOU COULDN’T BE A CHEF, WHAT WOULD YOU BE AND WHY: I would be a farmer - that has always been my dream. I would have a farm with restaurant on site that utilizes the items that are grown. I hope to do this after I retire.
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BEST ADVICE RECEIVED: One of my mentors told me to never give up and to always keep learning from everything you see. FAVORITE VACATION SPOT: I like to vacation in Riviera Maya, Mexico on the beach. It’s relaxing and a great place to getaway from the stresses of the kitchen. WHAT DO YOU ENJOY THE MOST ABOUT FOOD INDUSTRY NEWS: I love keeping up on news and trends that are happening in the industry
Artisan Coffee Appreciation
In today’s restaurants, old-school coffee has been replaced with varieties thoughtfully sourced from sustainable farmers and roasted locally to bring out the unique character of the beans. Chefs are incorporating high-quality coffee into everything from desserts to sauces, and servers have gained the knowledge of baristas. – Adapted from FSR Magazine
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2016
Food Industry News® April 2016
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Millennials Drank More Wine in 2015
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Beer Trends Into Cocktail Ingredients
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Historically, beer has been added to many cocktails, though it’s not widely considered a mixer. This might change as bartenders across the country incorporate the brew into cocktail menus. At Boston’s Highball Lounge, bartender Matthew Schrage’s Winter Lady features Hefeweizen foam, while Chicago bar The Violet Hour uses American Pale Ale to create its Hop Skip Jump cocktail. – Adapted from Punch
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Food Industry News® April 2016
Two Brothers Brewing and Metropolitan Brewing Collaborate Two Chicago craft beer mainstays, Two Brothers Brewing Company and Metropolitan Brewing, have come together to create a new craft beer collaboration. False Dichotomy is an India Pale Lager currently being brewed at the Two Brothers brewery in Warrenville, IL with lager yeast from Metropolitan Brewing and a variety of new and exciting hops. “Two Brothers and Metropolitan have 26 years of combined brewing prowess and have been an integral part of the Chicago craft beer scene from the beginning,” Two Brothers Brewing Company co-founder Jason Ebel said. “This is a great opportunity to come together and showcase a Chicago beer we brewed with our good friends at Metropolitan.” Released in early March, False Dichotomy is be the first collaboration between the two Chicago craft beer breweries. Release parties were at the Noble House in Geneva and Jake Melnick’s in Chicago. “The Metropolitan Brewing team has always admired and enjoyed the beers brewed at Two Brothers Brewing,” said Tracy Hurst, president and CEO of Metropolitan Brewing. “Since Metro’s founding in 2007, the team has paid close attention to the brothers’ sense of innovation, dedication to quality and steady success. Finally, the two teams have joined forces to brew a beer drinkers have been requesting for years.” False Dichotomy will be available in 6-pack bottles and on tap throughout the Chicagoland area. – For more info, go to twobrothersbrewing.com
Beer Losing Market Share to Craft Trend
The craft cocktail trend may be the reason that beer’s market share fell from 56% in 2000 to 48% in 2015, according to the Distilled Spirits Council. Industry experts believe that younger consumers are less loyal to any one alcohol type, preferring to try out various varieties. – Adapted from The Wall Street Journal
Virtual Restaurants
New York City startup Green Summit Group has created eight restaurant brands without a single storefront. The company offers delivery only, a model that lets it tweak menus often and quickly create new concepts to feed changing tastes and trends, said partner Peter Schatzberg. – Adapted from Crain’s New York Business
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On Cutting Food Waste
American restaurants, consumers and foodservice operations could feed 25 million more people annually if they cut food waste by about 15%, according to US government data. Tech solutions that allow for accurate measurement of ingredients may be key to helping eateries cut waste. “If you aren’t accurately measuring what’s coming in and what’s being thrown out, you can’t build a waste reduction strategy,” said Laura Abshire, NRA’s director of sustainability and policy. – Adapted from FoodSafetyNews.com
Sustainable Wine Making
About 69% of California’s wine acreage is now a part of the California Sustainable Winegrowing Alliance’s sustainability program, according to the CSWA’s sustainability report. In 2015, 483 of the state’s vineyards and 91 wineries achieved sustainability certification under the Certified California Sustainable Winegrowing initiative, accounting for 64% of wine produced in the state. – Adapted from thedrinksbusiness.com
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Intel’s first analysis of possible gender pay disparities has found that male and female employees were paid equally in 2015, says Danielle Brown, Intel’s chief diversity officer. The company also indicated that female representation Wild Fruit Gains Popularity Pawpaws are tropical-tasting fruits that grow wild in 26 US states, but they are most likely to be found in its workforce increased roughly 5% to nearly 25% in Appalachia. Chefs looking for something new are using pawpaws in pies, gelato and even butter, while brewers have begun making pawpaw-flavored beer and liqueur. – Adapted from Bon Appétit online last year. – Adapted from Fortune
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80-20 Rule
Pareto’s 80-20 rule is useful for decision-making, and change: n 20% of your time is spent achieving 80% of your success n You probably wear 20% of your clothes 80% of the time. n 80% of problems arise from the same 20% causal factors. Pareto’s theory suggests that by understanding these disproportionate effects, in any situation, we can boost the positive elements, and dump what is ineffective.
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n Anyone can be a leader - inspiring others, helping others, making a positive difference to someone or something. n Leadership is most effective and easiest when it is adaptable. n Explore different theories of leadership and examine the people who use them... and why; each personality and situation offers adaptable methods, styles, etc. If what you’ve been using doesn’t work, change your style. n Ethics and integrity are another crucial aspect of leadership, and sometimes this is more important than adaptability and technique. n Understanding leadership helps us be a better follower too, especially when someone leading us needs a bit of help.. n What’s the most powerful rule of negotiating? Have an alternative. And be able to walk away. This simple principle is often ignored, particularly because as buyers or sellers we all tend to focus and fixate on a single option, which quickly creates a dependence on it, which produces pressure (including time/deadline) to agree a deal, which weakens our position, and strengthens the position of the other side. Nudge theory helps us understand why we fixate on a single option, and why the apparent desirability of a single option increases. n Aristotle’s holy trinity of persuasion, taught over 2,000 years ago, offers a simple and yet-unequalled way to understand and explain effective communication. His 3 elements are the building blocks of all sales: Ethos - The integrity of the communicator. Pathos - The emotional effect (of communicator and message) on the listener/reader/audience. Logos - The relevance and strength of the message content. n Whether communications succeed or fail, especially when leadership seeks to influence people, it is usually possible to analyze why using the Three Modes of Persuasion. n Metaphors, puns, tautologies, allegories, cliches, fables, slang, other languages and a broader vocabulary always dress up a dull presentation, just use them sparingly or you’ll alienate, not entertain, your audience. –MB
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Chicagoland News HOW DO YOU GROW YOUR COMPANY? By Increasing Your Brand with Fleet Graphics & Signage!
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Food Industry News® April 2016
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The Waffle House Museum is the site of the very first Waffle House restaurant. It opened back in 1955 after two neighbors, Joe Rogers, Sr. and Tom Forkner, decided Avondale Estates, Georgia needed a 24-hour restaurant. Today, the chain they started has 1,700 restaurants in 25 states.
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The National Restaurant Association predicts that falling gas prices and improving household finances will help boost restaurant sales by 5.2 percent in the coming year. – Adapted from Restaurant Business Online
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Introduces Gelato Truffles on a Stick
Gelato Truffles on a Stick were recently introduced by Al Gelato Chicago. Gelato Truffles are individually packaged and suitable for sale at Supermarkets as well as Food Service accounts. Each 3.5 oz Gelato Truffle is hand made with two creamy gelato flavors wrapped over velvety chocolate fudge and coated with semi sweet chocolate and toasted almonds. Four Gelato Truffles were launched: Vanilla & Pistachio; Chocolate & Cappuccino; Vanilla & Sea Salt Caramel and Chocolate & Strawberry. Privately owned, Al Gelato Chicago is a local favorite since 1977. The founder Claire Sisco brought the art of Gelato making with her from Calabria Italy. Today the company uses the same old world intense flavors that Calabria is famous for. Gelato is made in small batches to honor Claire’s vision for the freshest, most authentic and best tasting Gelato you can indulge in. Ingredients are free of preservatives and artificial colors, hormone free milk and cream, no corn syrup and certified Kosher and Halal. For additional information please visit algelatochicago.com
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78 Year Study: A Strong Marriage Makes You Happier As adults, we always subconsciously seek quantitative proofs before we fully embrace a concept, however common sensical a concept is. Thus, this 78 year study from Harvard is doubly convincing as it makes sense as well as bear the hallmark of a credible piece of research that is common sensical as well. Way back in 1938, Harvard University recruited 700 men and over the 78 year period, a succession of researchers studied these men thoroughly, examining the minutiae of their lives ranging from interviewing them in their own homes and seeing how they talk to their wives to obtaining their medical records to following their careers to asking them about their deepest thoughts. A very clear picture emerged over the decades: the most important factor for a happy and fulfilled life is having a good relationship with one’s wife. A good life is built from a good relationship with a good wife. Irrespective of social class or career success, a man is happiest and healthiest if he has a good relationship with his wife. This strong and consistent message emerged though many of these men began by saying that wealth and fame were what they valued most in their 20s. As they matured, they realized that the experience of loneli-
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ness or being in a highconflict relationship is toxic and bad for health. The subjects of this study further expounded that as they age, they began to value the warmth of a protective relationship with a spouse they can count on. Even if the relationship is not perfect, such as having arguments, the message is that there really is no quick fix to a happier life, but with a good life-partner on your side, you sign off from this life as a happy and fulfilled person. 700 men over a 78 year period said this and what a loud and powerful message it is. So gentlemen, do take a good look at the women standing by your side. She might not be perfect, she might not be what you wanted, but if she is there loving you, then she is your ticket to a happy and healthy life. Cherish her always.
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Patience, class, fairWhy do some of the best companies languish ness and respect to when markets change? Because they insist on one’s surroundings all doing only what has worked in the past. Many should be something we leading companies plummet from the pinnacle know and follow in business. of success to the depths of failure when market Epictetus, who lived conditions change; they engage in too much of circa 50-120 A.D. spent the wrong kind activity. seventy years on this It’s active inertia, aka sticking to tried-and-true earth and required just activities, even in the face of dramatic shifts in eighty words to disclose the environment. Instead of digging themselves HOURS HOURS his perfect pattern for out of the hole, they dig themselves in deeper. Hours DayService Service Department 2424Hours / 6/ 6Day Department a successful, fruitful MobileRepair Repair Such companies are victims of their own success: 2424/ 7/ 7Mobile life. Something to think RentalVehicles VehiclesAvailable Available Rental they’ve been so successful, they assume they’ve about: found the winning formulas. But these same for“Remember that you mulas become rigid and no longer work when the ought to behave in life as you would at a banquet. market changes significantly. When companies As something is being understand that action can be the enemy, they passed around it comes are less likely to join the ranks of the fallen. Beto you; stretch out your fore asking, “What should we do?” and rushing hand, take a portion of into action, managers should ask, “What hinders it politely. It passes on; us?” They should look deeply at the assumptions do not detain it. Or it they make about their business and industry. has not come to you yet; And they should pay particular attention to halldo not project your demarks of active inertia: strategic frames becomsire to meet it, but wait ing blinders, processes hardening into routines, until it comes in front of relationships becoming shackles, and values you. So act toward children, so toward a wife, hardening into dogmas. so toward office, so toExcerpted from Harvard Business Review ward wealth.”
CallUs UsToday TodayFor ForDetails! Details! Call
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Food Industry News® April 2016
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“I need people around me to save me from myself, and to save the company from me, too.” – Nick Denton
On Monday April 11, the 2016 Charlie Trotter Food and Wine Spring Festival will be held at the beautiful Galleria Marchetti 825 West Erie in Chicago (Cross Street: Halsted, street & valet parking available). The event starts at 6:00 pm and is $95/person, all inclusive. Be part of an historic moment and an opportunity of Great Food (20 restaurants, Smith & Wollensky, Tanta, Friendship, Picclo Sogno and more) , Wines (several importing & distributing Cies-Michael Corso Selections, Todd & Veronica H2Vino and more), Cider (Anthony Bowber- Ex Ceo of Goose Island) & Beer (Revolution Brewery). Live & Silent Auction. Live Music By Simone Bisous. But “The Piece de Resistance” is Chicago Acclaimed Sculptor, Mr Virginio Ferrari who will unveil, that evening, the details on the production of the Over Life-Size Statue of Chef Charlie Trotter Be part of an honorable way, along with many Chicago Chefs, to ensure his impact on the culinary world is remembered and his legacy alive forever. Tickets are $95.00 and can be purchased from www. abustforcharlie.com
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Quality Matters! Taste & Compare Today! n Italian Beef n Italian Sausage n Premium Meatballs n Burgers n Giardiniera and more! For Samples and Ordering Information, Call Jimmie Hart
847-305-0056 www.baribeef.com
United Fast Food Offers Bunn’s Best Espresso/ Cappucino Machines
United Fast Food & Beverage Service is pleased to announce a great new addition to the Espresso Equipment Line Up. The BUNN Sure Tamp® Superautomatic Espresso Machines have arrived giving Italian rivals a thrilling race to the “world’s best espresso drink” finish line. The BUNN Espress® Sure Tamp® Auto – Featuring a 1 step touch button process is a great choice for selfserve coffee islands, quick serve restaurants, full serve restaurants & hospitality. The BUNN Espress® Sure Tamp® Steam – 2 step process features an easy-to-use PEEK Intellisteam wand that automatically steams milk to the proper temperature. Both models take the guesswork and frustration out of creating the perfect espresso drink. BUNN’s Sure Tamp engineering maintains consistent tamping pressure through the entire espresso shot cycle ensuring a perfect shot of espresso each time.
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The unique Build-ADrink™ interactive touch screen is easy-to-use with beautiful graphics that guide the operator to creating the perfect drink time after time. The SureTamp™ produces 180 shots of espresso per hour and can steam up to .5L of milk in less than one minute to serve customers quickly, all with a small footprint (31 H X 13 W x 25 D). Not Sure if a Cappuccino /Espresso Program is right for your operation? BUNN ESPRESSO PROFIT CALCUATION: When selling 40 espresso based beverages (lattes and cappuccinos) daily, the equipment is paid for in 3.7 months. After that payback, the annual revenue for the operator is $20,944.00. (BUNN, 2015) As customer preference for hot & cold coffee drinks continues to grow, this automatic espresso machine is a perfect addition to the beverage equipment category. With the Sure Tamp Superautomatic, the dynamic of the coffee experience transforms from a “bottomless cup of drip coffee” to a “per cup” of espresso beverage charge, all with the ease of one touch technology. See their ad on page 3
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Zagat’s Hottest New Restaurants in Chicago
As we continue through 2016, Chicago’s culinary scene is more exciting than ever. There are new openings on a weekly basis that range from two-story steakhouses to artful lattes. According to Zagat, here are the city’s 10 trendiest eateries of the moment.
1. Bar Marta — Bar And Grill - Humboldt Park 2. The Blanchard — French - Old Town 3. BoeufHaus — Steakhouse - Humboldt Park 4. Cold Storage — Sea-
food - West Loop 5. dos Urban Cantina — Mexican - Logan Square 6. Intro Chicago — American - Lincoln Park 7. Maple and Ash — Steakhouse - River North
8. Monteverde Restaurant & Pastificio — Italian - West Loop 9. Oyster Bah — Seafood - Lincoln Park 10. Sawada Coffee — Coffee Shop - West Loop – Adapted from zagat.com
Why Japan Loves US Restaurants More Japanese are eating out as female workforce participation overtakes the U.S. and the weaker yen raises fresh food prices, making home-cooked meals less competitive. Three of the 10 most richly valued restaurant stocks globally at the moment are in Japan, according to data compiled by Bloomberg.
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AUTOMATION
New Auto-Lubrication Systems Save Food Processing Equipment
Food processing plants are exposed to some of the harshest environmental factors, including extreme room temperatures and mandatory wash-down procedures that may occur at frequent intervals. FDA, 21CFR110.35 requires that all processing lines and equipment be adequately sanitized, as often as necessary. Corrosive damage from exposure to caustic wash-down fluids can severely compromise the performance and service life of lubricating system metering valves - the valves that dispense oil or grease in controlled proportions to each connected lube point which are constructed of zinc- or nickel-plated carbon steel. In the food processing industry, corrosion problems are normally prevented through the use of equipment made of stainless steel. Including the cost of the enclosure, the bulkhead fittings, and the installation labor, it is easy to spend $2,000 to protect a $500 hundred dollar plated carbon steel metering valve. Yet, the space required to mount such as enclosure may not be available on or near the processing line. Metering devices made of stainless steel and mounted directly to plant equipment is the most cost effective solution for sanitary standards and insuring long-term production reliability. Typically, stainless steel metering valves such as those offered by Lubrication Scientifics cost higher than carbon steel-plated metering valve, but a full 40% to 60% less expensive than enclosing plated carbon steel valves in a stainless steel enclosure. Lubrication Scientifics makes all three types of system and components available in 303 and 316 stainless stele; most of are available within days rather than months.
Taste, price and convenience are no longer the sole deciding factors when people buy food and beverages, according to a recent study from Deloitte, FMI and Grocery Manufacturers Association. The study found that roughly half of Americans surveyed (51%) weigh health and wellness, safety, social impact, experience and transparency– in their buying decisions, in addition to the “traditional drivers” of taste, price and convenience. This occurs regardless of demographic factors. Nearly three-quarters (74 percent) of consumers Deloitte surveyed for its study believe that a definition of food safety limited to “one that will not cause any immediate, physical, harm” is insufficient. Consumers now link health, wellness and transparency with their definition of safety, Deloitte said, and include factors such as “free from harmful ingredients”(62 percent), “clear and accurate labeling” (51 percent), and “fewer ingredients, processing and nothing artificial” (42 per- For more information, visit the web site: www.lubricationscientifics.com cent). fmi.org
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Food Industry News® April 2016
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BARWARE Why Size Matters in a Wine Glass
Let’s face it, in our culture most people are obsessed with the concept of “bigger is better.” Now, it appears this concept is creeping into a new realm: wine glasses. Large wine glasses are popping up in pop culture already, being used by celebrity reality stars and on television shows where contestants are looking for love. Many high end restaurants have started serving wine in extra-large glasses. Even with a normal pour, diners inevitably feel special, powerful and glamorous – not to mention the envy of those at the next table drinking out of a “normal” glass. Whatever the motivation, it turns out that there are real benefits to tall wine glasses that actually make for a more nuanced and fulfilling wine drinking experience. We found one of the largest hand-blown wine glasses on the market, a 12 inch tall wine glass from 12Obsession. Although it is hard to look at without thinking “man, that is big!” these wine glasses are surprisingly elegant, proportional and come in a variety of sizes and shapes depending on the type of wine or spirit. “We really wanted to design a large wine glass series that not only intensifies wine aroma, but allows the different layers of aroma to come through,” says John D’Addario, founder of 12Obsession, a manufacturer of uniquely sized luxury stemware designed to unveil the true characteristics of a wine, whether it’s a rich Tuscan or a refreshing chardonnay. These specialty, lead-free crystal wine glasses are made in a traditional, blown-glass style as opposed to machine-made like many today. Due to its increased size, the company’s glasses are able to support a larger bowl—six inches in height— than most stemware. According to D’Addario, a larger bowl allows the wine to coat a greater surface area of the glass. This vital feature helps to greatly amplify aroma. “With typical smaller wine glasses being sold in the market you are allowing aromas to escape,” he says. As the wine aerates or “breathes,” it releases its basic aromas and fruity, mineral, or floral notes. Taking in these aromas and notes by sniffing the wine helps to prime the taste buds, which provides a more satisfying drinking experience. A larger bowl intensifies aroma, thereby reducing the perception of alcohol. The designs help channel subtle aromas that a wine enthusiast might otherwise miss. All the major brands on the market use machines to create their glassware. “But they are not adding any human element to it,” says D’Addario. D’Addario sees this type of glass as being ideal for holidays and special occasions as well, including romantic occasions such as Valentine’s Day, anniversaries, dates and even weddings. For D’Addario, the overarching goal of a large wine glass is to give wine the respect it deserves, and allow a wine enthusiast to fully enjoy a wine. “It’s about having that great bottle of wine,” he says. “And serving that great bottle of wine in glassware that can elevate the whole approach to the wine drinking experience.”
What Message is Your Bathroom Sending? DID YOU KNOW… 86% of adults in the United States equated the condition of a restaurant’s bathroom with the condition of its kitchen. Furthermore, 75% of U.S. adults wouldn’t return to a restaurant with a dirty bathroom.1
Brand the Bathroom with the LYSOL® Brand Equity Program Year after year, LYSOL® is the most trusted household cleaning brand among Americans.2 Utilize the LYSOL® Clean & Confident signage program to subtly convey your commitment to restroom cleanliness to your customers. 1
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If your success is not on your own terms, if it looks good to the world but does not feel good in your heart, it is not success at all.
© 2015 RB. All Rights Reserved.
OUTSOURCED FOOD PRODUCTION Streamline production, add income and maintain low labor cost with Chicago’s top co-packer. Quick producers with a large commercial kitchen for fast turnaround AIB Certified with an excellent rating call us today at 847-709-2600.
— Anna Quindlen
For more information visit the website: 12obsession.com
Each generation defiantly acts to prove they’re faster, hipper, or smarter than their predecessors until a crisis demands maturity and experience.
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ChiCago’s #1 Chorizo Excellent for
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Getting There: Fly/Drive/Train (Salem is 17 miles from Boston) Flights out of Chicago O’Hare into Boston on American, Delta, JetBlue, United Airlines. and more! Transportation from Boston includes the bus, CALL ViCtor For SAmpLeS ferry, commuter rail or the Amtrak. And ordering inFormAtion: PaCked for retail Salem is a city rich in history and is best known and foodserviCe 847-800-8567 for the tragic Salem Witch Trials of 1692, the glowww.quaycorp.net Distributor Inquiries Welcome rious Maritime Era that left its mark on Salem architecture, museums and for its month Negativity, anger, and bitterness kill through long celebration of Halloween. One of the best businesses; even the smallest ways to take in the city is with a walking tour or hop on the red trolley for a one hour narrated operation blow away giants with a tour. Stroll through the town and smile and better service. – MB visit their unique shops and art galleries. They offer a lot of arts and International crafts and interesting memorabilia. Tours/Attractions include: Middle East Expann Haunted Footsteps Ghost Tour sion Planned for – Salem’s most respected recomMeirtran is a providWetzel’s Pretzels Upgrade your ATM mended and supernatural tour. er of more than 750 to be the EMV card Wetzel’s Pretzels, n Salem Historical Tours – AfterATMs in northern compatible innovator in the fresh-as reverse noon tours on Cemetery, RevoluIllinois, working with liability is now baked pretzel category, tionary, Witchcraft history & more all brands of ATMs. in effect! announced it has partn Salem Maritime National HistorIn addition to nered with the Fawaz Al-before Upgrade ic Site – This is the first National stand alone units, hokair Group, one theof endthe of 2015Historic or Site in the United States established in 1938. The we also sell and Middle East’s largest and you could be at waterfront risk! park preserves three historic wharves and an exinstall wall mounted most influential retail, and drive-up ATMs. Make antraordinary ATM your collection of Georgian and Federal buildings. real estate and developn Thecenter. Burying Point Cemetery –Located one block from the Make an ATM your next great profit ment companies, to bring Salem Visitors Center. This is the oldest burying ground in next great profit center. Mike Boyd, President: the city of Salem. Walk around on your own and read and view hot and fresh Call Wetzel’s Call Mike Boyd, President: all the headstones. Pretzels to the region. – Adapted from Restaurant News n The House of the Seven Gables – Salem’s premiere historic site located on the Harbor. The House of the Seven Gables is a famous novel written in 1851 by Nathaniel Hawthorne. n Witch Dungeon Museum –An award winning live reenactment of a witch trial from the original transcript of 1692 plus a guided tour through the dungeon. n Witch House – In 1675 Jonathan Carum, heir to one of the largest Puritan fortunes in New England purchased this large and stately house. Seventeen years later Corwin and his family would take part in the most famous Witch Hunt in American history. Accommodations: Hawthorne Hotel Established in 1925, this 93 room hotel revels its distinct and elegant historic character. The boutique style rooms are decorated with 18th century décor. There are two restaurants in the hotel; Tav1 1/11/16 11:02 AM ern on the Green serving casual fare and Nat’s which serves modern European flair cuisine in a historic setting. The hotel boasts a great location in the heart of Salem’s Historic District. Voted Best US City Hotel in 2015 by Historic Hotels of America 2015 Plan your stay in Salem or if you like, you can book a hotel in Boston and get the best experience of both cities. For more info log on to salem.org. On August 25, 2016, the National Park Service is turning 100 years old and celebrating its Centennial. Anniversary. Salem Maritime National Historic Site, one of 409 national parks throughout the United States, is taking part in this nationwide celebration honoring the preservation of America’s special places.
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ANN SMILEY
esident:
DESTINATION: SALEM, MASSACHUSETTS
KISHGRAPHICS
ents in ations
Appetizers NAchos tAcos/Burritos omelettes Quiche
TRAVEL With Valerie Miller
LINDA J. ORLOMOSKI
n n n n n
Food Industry News® April 2016
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Food Industry News® April 2016
ACCOUNTANTS BDO (Formerly SS&G) ___________________ 847-824-4006 Baker Tilly _____________________________ 312-729-8100 ACCOUNTING FIRMS Parhas & Associates ____________ Page 06 _ 708-430-4545 ADVERTISING Food Industry News _____________________ 847-699-3300 AIR FILTERS-SALES & SERVICE Averus ________________________________ 800-393-8287 Olympia Maintenance ____________________ 708-344-0344 ARCHITECTS Dearborn Architects _____________________ 312-939-3838 Sarfatty Associates _______________________847-920-1100 ASIAN FOOD PRODUCTS Kikkoman Sales USA ___________ Page 37 _ 630-954-1244 Eastland Food Corporation ________________ 630-633-2470 ASSOCIATIONS GARC _______________________ Page 11 _ 847-824-6941 Illinois Restaurant Association ____ Page 20 _ 312-787-4000 ATM MACHINES Meirtran ATM__________________ Page 40 _ 800-382-5737 ATTORNEYS The Jenkins Law Group _________ Page 06 _ 312-726-0666 Dregerlaw _____________________________ 312-322-0955 Scharf Banks Marmor ____________________ 312-662-4897 Tabahi Law ____________________________ 847-260-8182 AUCTIONEERS Bob King Auctions ______________ Page 19 _ 847-363-2268 AWARDS Classic Design Awards ___________________ 847-470-0855 AWNINGS & CANOPYS Chesterfield Awnings ___________ Page 18 _ 312-666-0400 Universal Awnings & Signs ________________ 773-887-3935
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BAKERS-WHOLESALE Gerhard’s European Desserts ____ Page 33 _ 847-234-0023 Gonnella Baking Co ____________ Page 32 _ 312-733-2020 IL Mulino di Valenzano Bakery ____ Page 27 _ 773-934-1625 Miller Baking __________________ Page 29 _ 414-347-2300 Eli’s Cheesecakes_______________________ 773-736-3417 JR Dessert Bakery ______________________ 773-465-6733 Milano Baking Company _________________ 800-495-BUNS Simply Baked Gluten-Free ________________ 630-759-3764 BAKERY EQUIPMENT Leach Food Equipment Dist ______ Page 34 _ 815-712-7707 BAKERY-PRODUCTS Instantwhip Chicago ____________ Page 33 _ 800-933-2500 Miller Baking __________________ Page 29 _ 414-347-2300 BAKLAVA Libanais Sweets ________________________ 847-329-5060 BANKING Ridgestone Bank_______________ Page 03 _ 847-805-9520 BANNERS Universal Awnings & Signs ________________ 773-887-3935 BANNERS & POSTERS Accurate Printing________________________ 708-824-0058 BAR SPOTTING/HOSPITALITY SECURITY Petritis Group Inc IL Lic 117001002 _________ 847-705-6619 BAR STOOLS Chicago Booth ________________ Page 22 _ 773-378-8400 Richardson Seating-Fse. Division ___________ 312-829-4040 Waco Manufacturing _____________________ 312-733-0054 BAR SUPPLIES Ramar Supply Co ______________ Page 24 _ 708-233-0808 BASSET TRAINER CERTIFICATION CPB Consulting_________________________ 847-884-2277 BATCH FREEZERS Kool Technologies ______________ Page 34 _ 630-483-2256
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BEEF New S B L INC ________________ Page 04 _ 773-376-8280 BEER DISTRIBUTORS Chicago Beverage Systems ______ Page 15 _ 773-826-4100 BEVERAGES Lifestyle Beverages______________________ 630-941-7000 BOOTHS Chicago Booth ________________ Page 22 _ 773-378-8400 Waco Manufacturing _____________________ 312-733-0054 BOOTHS-UPHOLSTERERS Chicago Booth ________________ Page 22 _ 773-378-8400 BREAD & ROLLS Gonnella Baking Co ____________ Page 32 _ 312-733-2020 IL Mulino di Valenzano Bakery ____ Page 27 _ 773-934-1625 BREAKFAST SAUSAGE Fontanini _____________________ Page 09 _ 708-485-4800 BREAKFAST-FOODS Menza Foods _________________ Page 07 _ 630-230-0332 BUTTER-CLARIFIED Danish Maid Butter Co __________ Page 08 _ 773-731-8787 BUTTER-PREPORTIONED-WHIPPED Danish Maid Butter Co __________ Page 08 _ 773-731-8787 CABLE TV-SALES & INSTALLATION Prime Time Sports ______________________ 847-637-3500 CALAMARI Fisherman’s Pride ______________ Page 02 __800-543-2110 CARPET, RUG & UPHOLSTERY CLEANING Sexton Complete Care ____________________847-827-1188 CASH REGISTERS & SUPPLIES Schmaus Cash Register & POS ____________ 847-675-6066 CATERING-VEHICLES DCI Central ___________________ Page 31 _ 800-468-7478 CELLULAR EQUIPMENT & SERVICE Sprint Store by Air 1 Wireless _____ Page 22 _ 630-514-9333
CHAIRS-COMMERCIAL Chicago Booth ________________ Page 22 _ 773-378-8400 Richardson Seating-Fse. Division ___________ 312-829-4040 Waco Manufacturing _____________________ 312-733-0054 CHARCOAL Charcoal Supply Company ________________ 312-642-5538 CHEESECAKES Eli’s Cheesecakes_______________________ 773-736-3417 CHEMICALS Lee’s Chemical Solutions _________________ 844-550-5337 CHICKEN-PROGRAMS FSI/Foodservice Solutions ________________ 847-719-6088 CHILI Captain Ken’s Foods____________ Page 21 __800-510-3811 CHORIZO Quay Corp____________________ Page 40 _ 847-800-8567 CIGARS Pacific Cigar Company __________ Page 40 __630-972-1189 CLASSIFIED ADVERTISING Food Industry News _____________________ 847-699-3300 CLEANING PRODUCTS Reckitt Benckiser-Professional ____ Page 39 _ 800-560-6619 SuperClean ____________________________ 847-361-0289 CO-PACKERS T F Processors ________________ Page 39 _ 847-709-2600 COFFEE Big Shoulders Coffee ___________ Page 08 _ 312-810-3046 Ronnoco Coffee _______________ Page 19 _ 630-669-2885 Farmer Brothers Coffee __________________ 312-437-1818 COFFEE & TEAS Royal Cup Coffee ______________ Page 36 _ 630-254-3365 True Brew Outfitters _____________________ 773-252-7000 COFFEE BREWING DEVICES United Fast Food & Beverage_____ Page 03 __847-616-0711
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Page 42 COFFEE HOUSE PRODUCTS True Brew Outfitters _____________________ 773-252-7000 COFFEE ROASTERS Tec Foods Inc _________________ Page 26 _ 773-638-5310 Passion House Coffee Roasters ____________ 312-733-3998 Tugboat Coffee _________________________ 630-390-6613 COFFEE-GOURMET & SPECIALTY True Brew Outfitters _____________________ 773-252-7000 COLD STORAGE Perishable Distribution Solutions ___________ 888-491-1641 COLD STORAGE-PORTABLE Portable Cold Storage___________ Page 18 _ 800-535-2445 COMMUNICATIONS APLM Distributing _______________________ 866-758-0058 CONSTRUCTION COMPANIES Walter Daniels Construction ______ Page 18 _ 773-775-0170 CONSULTING & DESIGN A D E Foodservice Equipment ______________630-628-0811 CORNED BEEF HASH Menza Foods _________________ Page 07 _ 630-230-0332 CORNED BEEF-FRESH Vienna Beef __________________ Page 21 _ 773-278-7800 EX-Cel Corned Beef _____________________ 312-666-2535 CORPORATE GIFTS Vienna Beef __________________ Page 21 _ 773-278-7800 DAIRY-PRODUCTS Instantwhip Chicago ____________ Page 33 _ 800-933-2500 Quay Corp____________________ Page 40 _ 847-800-8567 DECOR & DESIGN Zap Props ____________________ Page 12 _ 773-376-2278 DELIVERY-VEHICLES DCI Central ___________________ Page 31 _ 800-468-7478 DESSERTS Algelato Chicago _______________ Page 13 _ 847-455-5355 Gerhard’s European Desserts ____ Page 33 _ 847-234-0023 Eli’s Cheesecakes_______________________ 773-736-3417 DIRECT MAIL PROGRAMS Food Industry News _____________________ 847-699-3300 DIRECTV Prime Time Sports ______________________ 847-637-3500 DISHWASHER-LEASING & RENTAL Cintas Corporation ______________________ 630-543-3666 Lee’s Chemical Solutions _________________ 844-550-5337 DISTRIBUTOR SALES REPS Jeff Goworowski _________________________ 312-738-1111 DRAPERY CLEANING ON SITE Sexton Complete Care ____________________847-827-1188 DUCT CLEANING Enviromatic Corp of America _____ Page 24 _ 847-729-8000 Averus ________________________________ 800-393-8287 Olympia Maintenance ____________________ 708-344-0344 ELECTRICAL REPAIR & MAINTENANCE Mackay Heating & Mechanical ____ Page 04 _ 847-381-0448 EMPLOYEE BENEFITS PROVIDERS Trinet _________________________________ 888-874-6388 EMPLOYEE SERVICE OUTSOURCING Trinet _________________________________ 888-874-6388 ENERGY MANAGEMENT SYSTEMS Zone Mechanical_______________ Page 32 _ 708-388-1370 ERP SOFTWARE-FOR DISTRIBUTORS TopshelfDS ___________________ Page 06 _ 770-883-7441 ESPRESSO MACHINES United Fast Food & Beverage_____ Page 03 __847-616-0711 ETHNIC FOODS Kikkoman Sales USA ___________ Page 37 _ 630-954-1244 FAUCETS Faucet Shoppe The ____________ Page 24 _ 773-478-3890 FILTERS-EXHAUST SYSTEMS Averus ________________________________ 800-393-8287 Olympia Maintenance ____________________ 708-344-0344 FIRE ALARM REPAIR & TESTING Valley Fire Protection ____________________ 630-761-3168 FIRE SUPRESSION SYSTEMS Averus ________________________________ 800-393-8287 Fox Valley Fire & Safety __________________ 847-695-5990 FIRE-EXTINGUISHERS Averus ________________________________ 800-393-8287
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CLASSIFIEDS FIRST AID-EQUIPMENT & SUPPLIES Affirmed Medical Service _________________ 847-322-9185 FLATBREADS Grecian Delight _________________________ 847-364-1010 FLOOR CLEANING-REFINISH & REPAIR Sexton Complete Care ____________________847-827-1188 FLOOR MAINTENANCE Sexton Complete Care ____________________847-827-1188 FLOORS-SALES & REPAIRS Customcrete LLC _______________________ 847-651-9699 FOOD DISTRIBUTORS Christ Panos Foods _____________________ 312-421-6100 Devanco Foods ________________ Page 18 _ 847-228-7070 Tec Foods Inc _________________ Page 26 _ 773-638-5310 Anichini Brothers ________________________ 312-644-8004 Grecian Delight _________________________ 847-364-1010 Kingdom Farms_________________________ 312-226-4456 Kronos Foods __________________________ 800-621-0099 FOOD EQUIPMENT Bob King Auctions ______________ Page 19 _ 847-363-2268 FOOD PRODUCTS Menza Foods _________________ Page 07 _ 630-230-0332 Tec Foods Inc _________________ Page 26 _ 773-638-5310 Grecian Delight _________________________ 847-364-1010 FOOD PRODUCTS-PREPARED Captain Ken’s Foods____________ Page 21 __800-510-3811 FOOD-DISTRIBUTION SOFTWARE TopshelfDS ___________________ Page 06 _ 770-883-7441 FOOD-PRODUCTION SOFTWARE TopshelfDS ___________________ Page 06 _ 770-883-7441 FOODSERVICE EQUIPMENT Leach Food Equipment Dist ______ Page 34 _ 815-712-7707 March Quality Used & New Equip__ Page 13 _ 800-210-5895 Losurdo Inc ____________________________ 630-833-2828 Thunderbird Food Machinery ______________ 866-451-1668 FOODSERVICE EQUIPMENT-REPAIR CSI - Coker Service Inc _________ Page 27 _ 888-908-5600 Mackay Heating & Mechanical ____ Page 04 _ 847-381-0448 Cobblestone Ovens _____________________ 847-635-0172 FOODSERVICE- LAYOUT & DESIGN A D E Foodservice Equipment ______________630-628-0811 Losurdo Inc ____________________________ 630-833-2828 Sarfatty Associates _______________________847-920-1100 FOODSERVICE-EQUIPMENT PARTS CSI - Coker Service Inc _________ Page 27 _ 888-908-5600 Cobblestone Ovens _____________________ 847-635-0172 FOODSERVICE-SUPPLIES Ramar Supply Co ______________ Page 24 _ 708-233-0808 FREEZER & REF TRAILER RENTAL/LEASING Portable Cold Storage___________ Page 18 _ 800-535-2445 FREEZERS-ALL TYPES Custom Cooler & Freezer ________ Page 08 _ 630-879-3131 FRYERS FSI/Foodservice Solutions ________________ 847-719-6088 FURNITURE-COMMERCIAL Richardson Seating-Fse. Division ___________ 312-829-4040 GASKET REPLACEMENT SERVICE Hands on Gaskets & Hardware ____________ 708-641-7007 GELATO Algelato Chicago _______________ Page 13 _ 847-455-5355 Palazzolo’s Artisan Dairy ________ Page 31 800-4GE-LATO GELATO EQUIPMENT & SUPPLIES Kool Technologies ______________ Page 34 _ 630-483-2256 Palazzolo’s Artisan Dairy ________ Page 31 800-4GE-LATO GENERAL CONTRACTORS Walter Daniels Construction ______ Page 18 _ 773-775-0170 GIARDINERA Natali Brand ___________________________ 847-668-6590 GIARDINIERA Authentic Barnds_______________ Page 23 _ 708-749-5430 E Formella & Sons ______________________ 630-873-3208 V Formusa Company ____________________ 847-813-6040 GLYCOL REFRIGERATION SYSTEM & REPAIR Mackay Heating & Mechanical ____ Page 04 _ 847-381-0448 GOURMET-FOOD PRODUCTS Viola Imports ___________________________ 847-690-0790 GPS VEHICLE TRACKING Sprint Store by Air 1 Wireless _____ Page 22 _ 630-514-9333
Food Industry News® April 2016 GRAB-AND-GO FOOD PRODUCT DIST. Norman Distribution _____________________ 847-228-2887 GRASSFED BEEF Tallgrass Beef Company _________ Page 26 _ 312-846-1361 GREASE REMOVAL SERVICE Kaluzny Bros Inc ________________________ 815-744-1453 GREASE TRAP PUMPING SERVICE Tierra Environmental ____________ Page 19 _ 888-551-1998 Kaluzny Bros Inc ________________________ 815-744-1453 GREASE-EXHAUST CLEANING Enviromatic Corp of America _____ Page 24 _ 847-729-8000 Averus ________________________________ 800-393-8287 Olympia Maintenance ____________________ 708-344-0344 GREEK FOOD PRODUCTS Devanco Foods ________________ Page 18 _ 847-228-7070 Olympia Food Industries _________ Page 28 _ 773-735-2250 Grecian Delight _________________________ 847-364-1010 Kronos Foods __________________________ 800-621-0099 GYROS Devanco Foods ________________ Page 18 _ 847-228-7070 Olympia Food Industries _________ Page 28 _ 773-735-2250 Grecian Delight _________________________ 847-364-1010 Kronos Foods __________________________ 800-621-0099 H/R-HUMAN RESOURCE SERVICES Trinet _________________________________ 888-874-6388 HAMBURGER PATTY MANUFACTURER Devanco Foods ________________ Page 18 _ 847-228-7070 HAMBURGERS -FRESH & FROZEN Allen Brothers 1893 _____________________ 773-890-5100 HAND HELD TWO WAY RADIOS APLM Distributing _______________________ 866-758-0058 HEATING & AIR CONDITIONER SERVICE & REP Mackay Heating & Mechanical ____ Page 04 _ 847-381-0448 Mechanical 24 _________________ Page 29 _ 847-987-9738 HOOD & EXHAUST-CLEANING Enviromatic Corp of America _____ Page 24 _ 847-729-8000 Averus ________________________________ 800-393-8287 Olympia Maintenance ____________________ 708-344-0344 HOOD & EXHAUST-SYSTEMS Belvin/J&F Sheet Metal Co ________________ 312-666-5222 HOOD SYSTEMS-FIRE Averus ________________________________ 800-393-8287 HOT DOGS Vienna Beef __________________ Page 21 _ 773-278-7800 Crawford Sausage ______________________ 773-277-3095 Red Hot Chicago________________________ 800-249-5226 HUMMUS & SPREADS Grecian Delight _________________________ 847-364-1010 ICE CREAM Algelato Chicago _______________ Page 13 _ 847-455-5355 Chocolate Shoppe Ice Cream _____ Page 20 _ 608-221-8640 Fox Valley Farms ______________ Page 27 _ 630-231-3005 Homer’s Gourmet Ice Cream _____ Page 26 _ 847-251-0477 Instantwhip Chicago ____________ Page 33 _ 800-933-2500 Palazzolo’s Artisan Dairy ________ Page 31 800-4GE-LATO ICE CREAM-EQUIPMENT & SUPPLY Kool Technologies ______________ Page 34 _ 630-483-2256 ICE MACHINE REPAIR & SANITIZING Ice Solutions 24 ________________________ 847-807-3385 Major Appliance Service __________________ 708-447-4100 ICE MACHINES Apex Beverage Company _________________877-901-APEX ICE MACHINES-SALES-RENTAL OR LEASING Empire Cooler Service __________ Page 28 _ 312-733-3900 ICE-MAKING EQUIPMENT/REPAIR & SERVICE Mackay Heating & Mechanical ____ Page 04 _ 847-381-0448 ICE-SCULPTURE AAA Nadeau’s Ice Sculptures ______________ 708-366-3333 INSURANCE Northern Underwriting Manager ___ Page 36 _ 815-226-9353 Caro Insurance Services__________________ 708-745-5031 Clermont Specialty Managers ______________ 800-504-7012 Concklin Insurance Agency________________ 630-268-1600 Cummings Insurance Assoc. Inc____________ 331-457-5752 ISU Northwest Insurance Services __________ 888-366-3467 Jos Cacciatore & Company ______ Page16 __ 312-259-8200 Society Insurance _______________________ 888-576-2438 The Horton Group _______________________ 312-917-8610
INSURANCE SERVICES Northern Underwriting Manager ___ Page 36 _ 815-226-9353 Clermont Specialty Managers ______________ 800-504-7012 INSURANCE-INDUSTRIAL & COMMERCIAL Jos Cacciatore & Company ______ Page 16 _ 312-264-6055 INTERIOR DESIGNERS Sarfatty Associates _______________________847-920-1100 INTERNET ADVERTISING Food Industry News _____________________ 847-699-3300 ITALIAN BEEF Authentic Brands_______________ Page 23 _ 708-749-5430 Bari Beef _____________________ Page 37 _ 847-305-0056 Devanco Foods ________________ Page 18 _ 847-228-7070 Fontanini _____________________ Page 09 _ 708-485-4800 Serrelli’s Foods ________________ Page 03 _877-385-BEEF Grecian Delight _________________________ 847-364-1010 Red Hot Chicago________________________ 800-249-5226 ITALIAN FOOD SPECIALTIES E Formella & Sons ______________________ 630-873-3208 Natali Brand ___________________________ 847-668-6590 ITALIAN SAUSAGE Devanco Foods ________________ Page 18 _ 847-228-7070 Fontanini _____________________ Page 09 _ 708-485-4800 Anichini Brothers ________________________ 312-644-8004 JANITOR-SUPPLIES Ramar Supply Co ______________ Page 24 _ 708-233-0808 JAPANESE-FOOD PRODUCTS Kikkoman Sales USA ___________ Page 37 _ 630-954-1244 JUICERS-FRUIT & VEGETABLES Berkel Midwest _________________________ 800-921-9151 KITCHEN-EXHAUST SYSTEMS/CLEANING Enviromatic Corp of America _____ Page 24 _ 847-729-8000 Averus ________________________________ 800-393-8287 Olympia Maintenance ____________________ 708-344-0344 KNIFE-SHARPENING SERVICE Cozzini Inc ____________________________ 888-846-7785 Maestranzi Brothers _____________________ 708-867-7323 LAMB-WHOLESALE Allen Brothers 1893 _____________________ 773-890-5100 LAW FIRMS Dregerlaw _____________________________ 312-322-0955 LINEN SUPPLY & RENTAL SERVICE Cosmopolitan Textile _____________________ 773-254-6100 Mickey’s Linen __________________________773-545-7211 Party Linens by DeNormandie _____________ 773-731-9281 Valley Linen Supply______________________ 630-897-4474 LIQUOR LIABILITY/AUTO/UMBRELLA Northern Underwriting Manager ___ Page 36 _ 815-226-9353 LIQUOR LICENSE ASSISTANCE Daniel Rubinow License Law Group _________ 773-809-5409 LIQUOR-WHOLESALE Peerless Liquors ________________________ 773-378-3908 LOGISTICS COMPANIES Perishable Distribution Solutions ___________ 888-491-1641 MANUFACTURERS REPRESENTATIVES Vicki Righeimer & Associates ______________ 847-899-8146 MARINADES-FOR MEATS CRM North America ____________ Page 23 _ 708-603-3475 MARKETING-SERVICES Illinois Royalty __________________________ 630-487-1485 MAYONNAISE Columbus Vegetable Oils ________ Page 05 _ 773-265-6500 MEAT PROCESSING EQUIP SALES & SERVICE Berkel Midwest _________________________ 800-921-9151 MEAT-SMOKED Nueske Applewood Smoked Meats _________ 800-382-2266 MEAT-WHOLESALE Devanco Foods ________________ Page 18 _ 847-228-7070 Greenridge Farms ______________ Page 30 _ 847-434-1803 Tallgrass Beef Company] ________ Page 26 _ 312-846-1361 Allen Brothers 1893 _____________________ 773-890-5100 Anichini Brothers ________________________ 312-644-8004 Kingdom Farms_________________________ 312-226-4456 R Whittingham & Son Meats _______________ 708-371-1650 MEATBALLS Authentic Brands_______________ Page 23 _ 708-749-5430 Bari Beef _____________________ Page 37 _ 847-305-0056
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Food Industry News® April 2016 MEATS-NATURAL Greenridge Farms ______________ Page 30 _ 847-434-1803 MEDICAL SUPPLIES Affirmed Medical Service _________________ 847-322-9185 MEDITERRANEAN FOODS Grecian Delight _________________________ 847-364-1010 MENUS-CUSTOM PRINTED Accurate Printing________________________ 708-824-0058 MICRO BEERS Chicago Beverage Systems ______ Page 15 _ 773-826-4100 MILK Instantwhip Chicago ____________ Page 33 _ 800-933-2500 MYSTERY SHOPPING/HOSPITALITY SECURITY Petritis Group Inc IL Lic 117001002 _________ 847-705-6619 NAME-PLATES & TAGS Classic Design Awards ___________________ 847-470-0855 OIL-FRYING Chef Mac Culinary Cooking Oils ___ Page 20 _ 708-945-9150 OILS & FATS-COOKING Columbus Vegetable Oils ________ Page 05 _ 773-265-6500 Salad Oils International ___________________ 773-261-0500 OILS & SHORTENING Chef Mac Culinary Cooking Oils ___ Page 20 _ 708-945-9150 Columbus Vegetable Oils ________ Page 05 _ 773-265-6500 OILS & VINEGAR Pastorelli Foods _______________________800-SOS-AUCY OILS-COOKING/BULK Columbus Vegetable Oils ________ Page 05 _ 773-265-6500 Salad Oils International Corp ______________ 773-261-0500 OLIVE OILS Columbus Vegetable Oils ________ Page 05 _ 773-265-6500 Salad Oils international Corp ______________ 773-261-0500 ORGANIC FOODS Pastorelli Foods _______________________800-SOS-AUCY OVEN REPAIR & MAINTENANCE Mackay Heating & Mechanical ____ Page 04 _ 847-381-0448 OVENS-SALES & SERVICE Cobblestone Ovens _____________________ 847-635-0172 PACKAGING Sunshine Supply Company_______ Page 36 _ 773-927-2828 PAINTING & HANDYMAN SERVICES Schubert Painting _______________________ 847-606-9660 PANCAKE-BATTER & MIX Tec Foods Inc _________________ Page 26 _ 773-638-5310 PAPER-PRODUCTS Ramar Supply Co ______________ Page 24 _ 708-233-0808 PARTY-FAVORS & SUPPLIES Ramar Supply Co ______________ Page 24 _ 708-233-0808 PASTA-FRESH AND FROZEN Pastafresh Home Made Pasta _____________ 773-745-5888 PASTRIES-WHOLESALE Gerhard’s European Desserts ____ Page 33 _ 847-234-0023 PATTY MACHINES/FOOD FORMERS Berkel Midwest _________________________ 800-921-9151 PAYROLL SERVICE Trinet _________________________________ 888-874-6388 PEST CONTROL/PEST ELIMINATION Mc Cloud Services _____________ Page 04 _ 800-332-7805 Presto X Pest Control ____________________ 888-627-5772 PHONES-CELLULAR Sprint Store by Air 1 Wiresless ____ Page 22 _ 630-514-9333 PICKLES & RELISH Vienna Beef __________________ Page 21 _ 773-278-7800 PITA BREAD Grecian Delight _________________________ 847-364-1010 PIZZA SUPPLY DISTRIBUTORS Anichini Brothers ________________________ 312-644-8004 PLAQUES Classic Design Awards ___________________ 847-470-0855 PLUMBING SUPPLIES Faucet Shoppe The ____________ Page 24 _ 773-478-3890 POINT OF SALE SUPPLIES Schmaus Cash Register & POS ____________ 847-675-6066 POINT OF SALE SYSTEMS Retail Control Solutions __________________ 630-521-9900 Schmaus Cash Register & POS ____________ 847-675-6066 POLISH SAUSAGE Harczak Sausage Company ______ Page 25 _ 773-631-8400
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POULTRY Kingdom Farms_________________________ 312-226-4456 POULTRY-FRESH New S B L INC ________________ Page 04 _ 773-376-8280 PRESSURE WASHING Olympia Maintenance ____________________ 708-344-0344 PRINTING-CUSTOM ITEMS Accurate Printing________________________ 708-824-0058 PRIVATE LABEL FOOD MANUFACTURERS Big Shoulders Coffee ___________ Page 08 _ 312-810-3046 T F Processors ________________ Page 39 _ 847-709-2600 E Formella & Sons ______________________ 630-873-3208 Milano Baking Company _________________ 800-495-BUNS PRODUCE DISTRIBUTORS Premier Produce ________________________ 847-678-0780 PUBLISHING Food Industry News _____________________ 847-699-3300 RE-UPHOLSTERY Chicago Booth ________________ Page 22 _ 773-378-8400 REFRIGERATED TRAILER RENTAL/LEASING Portable Cold Storage___________ Page 18 _ 800-535-2445 REFRIGERATION EQUIP SERVICE & REPAIR CSI - Coker Service Inc _________ Page 27 _ 888-908-5600 Lee’s Foodservice Parts & Repair _ Page 10 __800-728-1102 Mackay Heating & Mechanical ____ Page 04 _ 847-381-0448 Mechanical 24 _________________ Page 29 _ 847-987-9738 REFRIGERATION SERVICE Zone Mechanical_______________ Page 32 _ 708-388-1370 REFRIGERATION SYSTEMS-INDUSTRIAL Zone Mechanical_______________ Page 32 _ 708-388-1370 REFRIGERATION SYSTEMS-SUPERMARKET Zone Mechanical_______________ Page 32 _ 708-388-1370 REFRIGERATION UNITS-MOBILE Kingtec Midwest _______________ Page 10 _ 708-597-2200 REFRIGERATION-EQUIP/COMMERCIAL Custom Cooler & Freezer ________ Page 08 _ 630-879-3131 REMODELING & NEW CONSTRUCTION Walter Daniels Construction ______ Page 18 _ 773-775-0170 RESTAURANT EQUIPMENT FSI/Foodservice Solutions ________________ 847-719-6088 Losurdo Inc ____________________________ 630-833-2828 RESTAURANT EQUIPMENT & SUPPLIES Custom Cooler & Freezer ________ Page 08 _ 630-879-3131 Olympic Store Fixtures __________ Page 38 _ 773-585-3755 Ramar Supply Co ______________ Page 24 _ 708-233-0808 Berkel Midwest _________________________ 800-921-9151 RESTAURANT EQUIPMENT REPAIR SERVICE CSI - Coker Service Inc _________ Page 27 _ 888-908-5600 Lee’s Foodservice Parts & Repair _ Page 10 __800-728-1102 Mackay Heating & Mechanical ____ Page 04 _ 847-381-0448 Berkel Midwest _________________________ 800-921-9151 Cobblestone Ovens _____________________ 847-635-0172 Major Appliance Service __________________ 708-447-4100 RESTAURANT EQUIPMENT-NEW & USED Bob King Auctions ______________ Page 19 _ 847-363-2268 March Quality Used & New Equip__ Page 13 _ 800-210-5895 RESTAURANT REAL ESTATE SALES John Moauro/Realty Executives _____________708-361-1150 Kudan Group Inc ________________________ 312-575-0480 Nick Dibrizzi/Coldwell Banker ______________ 708-562-9328 Pontarelli & Company ____________________ 847-778-3571 RESTAURANT-DESIGNERS A D E Foodservice Equipment ______________630-628-0811 Losurdo Inc ____________________________ 630-833-2828 Sarfatty Associates _______________________847-920-1100 RESTAURANTS La Scarola Restaurant ___________________ 312-243-1740 Pita Inn Restaurants ______________________847-677-0211 RESTROOM-SANITIZING & DEODORIZING Reckitt Benckiser-Professional ____ Page 39 _ 800-560-6619 SAFETY PRODUCTS-INDUSTRIAL Mennon Rubber & Safety Products Page 14 _ 847-678-8250 SALAD-DRESSINGS & OILS Columbus Vegetable Oils ________ Page 05 _ 773-265-6500 Tec Foods Inc _________________ Page 26 _ 773-638-5310 SANITATION CERTIFICATION Foodservice Safe _______________________ 847-254-4027
Page 43 SANITATION TRAINING Illinois Restaurant Association ____ Page 20 _ 312-787-4000 Food Industry Training ___________________ 630-690-3818 SATELLITE TV SYSTEMS Prime Time Sports ______________________ 847-637-3500 SAUSAGE Vienna Beef __________________ Page 21 _ 773-278-7800 Anichini Brothers ________________________ 312-644-8004 Crawford Sausage ______________________ 773-277-3095 Red Hot Chicago________________________ 800-249-5226 SAUSAGE MAKING CLASSES CRM North America ____________ Page 23 _ 708-603-3475 SAUSAGE PRODUCTS Greenridge Farms ______________ Page 30 _ 847-434-1803 SBA LOANS Ridgestone Bank_______________ Page 03 _ 847-805-9520 SCALES Berkel Midwest _________________________ 800-921-9151 SEAFOOD Fisherman’s Pride ______________ Page 02 __800-543-2110 SEASONINGS & SEASONING BLENDS CRM North America ____________ Page 23 _ 708-603-3475 SEATING Waco Manufacturing _____________________ 312-733-0054 SEATING REPAIRS Express Seating _______________ Page 25 _ 630-985-7797 SEWER(MAINT)-RODDING & JETTING Tierra Environmental ____________ Page 19 _ 888-551-1998 SHIPPING SERVICES Perishable Distribution Solutions ___________ 888-491-1641 SHORTENING Columbus Vegetable Oils ________ Page 05 _ 773-265-6500 SIGNAGE-INDOOR & OUTDOOR American Graphics _____________ Page 33 _ 888-774-6270 SILVERWARE & DINNERWARE Vicki Righeimer & Associates ______________ 847-899-8146 SLICERS-SALES & SERVICE Berkel Midwest _________________________ 800-921-9151 Maestranzi Brothers _____________________ 708-867-7323 SNACK FOODS Norman Distribution _____________________ 847-228-2887 SOAPS & DETERGENTS Lee’s Chemical Solutions _________________ 844-550-5337 SOCIAL MEDIA SERVICES Stick Out Social________________ Page 39 _ 312-655-9999 SOFT SERVE-ICE CREAM/EQUIP & SUPPLIES Kool Technologies ______________ Page 34 _ 630-483-2256 SOFTWARE-FOODSERVICE Culinary Software Services _______ Page 08 _ 800-447-1466 SOFTWARE-MEAT/SEAFOOD PRODUCTION TopshelfDS ___________________ Page 06 _ 770-883-7441 SOFTWARE-WHOLESALE DISTRIBUTION TopshelfDS ___________________ Page 06 _ 770-883-7441 SOUPS Vienna Beef __________________ Page 21 _ 773-278-7800 SPA King Spa & Sauna______________ Page 14 _ 847-972-2540 SPICE BLENDS Famar Flavors _________________ Page 25 _ 708-926-2951 STEAKS-PORTION CONTROLLED Allen Brothers 1893 _____________________ 773-890-5100 STEAM CLEANING Olympia Maintenance ____________________ 708-344-0344 SUPERMARKET & DELI EQUIPMENT Leach Food Equipment Dist ______ Page 34 _ 815-712-7707 SUPERMARKET- EQUIPMENT/ NEW & USED Berkel Midwest _________________________ 800-921-9151 T-SHIRTS-CUSTOM PRINTED DLS Custom Embroidery _________________ 847-593-5957 TABLES-ALL TYPES Chicago Booth ________________ Page 22 _ 773-378-8400 Waco Manufacturing _____________________ 312-733-0054 TAMALES Supreme Frozen Products ________________ 773-622-3777 TEA-GREEN Dewdrop Tea ___________________________ 630-335-7806 TEXT MESSAGING PROGRAMS Illinois Royalty __________________________ 630-487-1485
TOMATO PRODUCTS Neil Jones Food Company ________________ 800-543-4356 Pastorelli Foods _______________________800-SOS-AUCY TRADE PUBLICATIONS Food Industry News _____________________ 847-699-3300 TRUCK DEALERS Fox Ford & Lincoln _____________ Page 38 _ 773-687-7807 TRUCK GRAPHICS American Graphics _____________ Page 33 _ 888-774-6270 TRUCK-REFRIGERATED DCI Central ___________________ Page 31 _ 800-468-7478 TRUCK-SALES & SERVICE DCI Central ___________________ Page 31 _ 800-468-7478 Mercedes Benz of Chicago ________________ 312-628-4101 TRUCK-SALES NEW & USED D & S Truck Center _____________ Page 30 _ 708-352-5551 M & K Truck Centers (Hino) ______ Page 34 _ 708-793-5251 M & K Truck Centers (Isuzu) ______ Page 35 _ 708-793-5251 TRUCK-VEHICLE GPS TRACKING UNITS Sprint Store by Air 1 Wireless _____ Page 22 _ 630-514-9333 TV SALES, SERVICE & INSTALLATION Prime Time Sports ______________________ 847-637-3500 UNIFORMS-ALL TYPES Valley Linen Supply______________________ 630-897-4474 VEAL Allen Brothers 1893 _____________________ 773-890-5100 VEHICLE TRACKING DEVICES Sprint Store by Air 1 Wireless _____ Page 22 _ 630-514-9333 VENTILATING-SYTEMS CLEANING Enviromatic Corp of America _____ Page 24 _ 847-729-8000 Averus ________________________________ 800-393-8287 Olympia Maintenance ____________________ 708-344-0344 VODKA Torta Bianca __________________ Page 10 _ 312-233-2760 WALK IN COOLER, MOBILE, RENTAL/LEASING Portable Cold Storage___________ Page 18 _ 800-535-2445 WALK-IN COOLER REPAIR & MAINTENANCE Mackay Heating & Mechanical ____ Page 04 _ 847-381-0448 Mechanical 24 _________________ Page 29 _ 847-987-9738 WALK-IN COOLERS AND FREEZERS Custom Cooler & Freezer ________ Page 08 _ 630-879-3131 WAREWASHING PROGRAMS Lee’s Chemical Solutions _________________ 844-550-5337 WEBSITE DESIGN Americaneagle.com ____________ Page 41 _ 847-699-0300 WELDING & FABRICATING KOP Ind. Welding & Fabrication ___ Page 18 _ 630-930-9516 WHIPPED CREAM Instantwhip Chicago ____________ Page 33 _ 800-933-2500 WILD GAME Allen Brothers 1893 _____________________ 773-890-5100 WINE PRODUCERS Ste. Michelle Wine Estates ________________ 630-302-5596 WORKERS COMP INSURANCE Northern Underwriting Manager ___ Page 36 _ 815-226-9353 Trinet _________________________________ 888-874-6388 YOGURT & SOFT SERVE EQUIPMENT Kool Technologies ______________ Page 34 _ 630-483-2256
To Be Added To Our Directory: Call today: 847-699-3300
Your listing will be seen by qualified readers and motivated buyers every month, in print and online
3/11/16 2:25 PM
PONTARELLI ASSOCIATES
Page 44
Real Estate Services Restaurant Brokerage Division
Vince Ferraro
COUNTRY RESTAURANT!
For additional listings, please visit our website. To list your Business or speak with a Broker, contact our of�ice today. twitter.com/RestaurantRE Kudan Group
FEATURED LISTINGS Andersonville - 5226 N. Clark St.
and pedestrian traffic counts. Rarely available small shop space. Size: 825 SF Rental Rate: $3,100/Mo. (Gross) Lease Term: Negotiable Agent: Jarrett
Andersonville - Confidential #663
Fully-fixtured, established and successful restaurant/bar with real estate. Tavern, Late Hour, Beer Garden, Outdoor Patio and Retail Food licenses included. Occupancy 300.
TAVERN
Size: 5,950 SF (Building) 6,867 SF (Lot) Price: $1,550,000 (Real Estate & Bus.)_Agent: Jarrett
Established 20 years. Look at what you get: Tavern, enclosed patio, picnic area, volleyball courts and a 2 bedroom apartment with private deck...all included in the below market-value rent! Confident that an experienced operator will succeed, owner offers financing to a credit worthy buyer. Located on a busy avenue near Gurnee Mills and Great America. BIZ, FF&E @ $149K. REAL ESTATE including Business and 3-bedroom house @ $749K!
Buchanan, MI - 750 Browntown Rd. - Hickory Creek Winery
Winery, vineyard, events venue and vacation rental on 38 acres of land. Offering includes turn-key, profitable business, all FF&E, inventory and more. 2,000 SF Bed & Breakfast. Size: 38 Acres (Land) 3,998 SF (Winery Building) Price: $1.1M (Real Estate & Bus.) Agent: Jarrett
Forest Park - 7652 W. Madison St. - Brian Boru Irish Pub
Two-story pub & restaurant with real estate. Building sits on 3 full lots with spacious outdoor patio & large parking. Recent improvements made with potential for further development.
CASUAL AMERICANA
RE PR DU IC CE E D!
Size: 8,750 SF (Building) 18,750 SF (Lot) Price: $1,075,000 (Real Estate & Assets) Agent: Jerrod
Size: 6,100 SF (Building) 2,997 SF (Lot) Price: $849,500 (Real Estate + Business) Agent: Scott
Three-story, mixed-use property with 5,190 SF bar/lounge. Completely remodeled with the addition of a new full kitchen. Existing PPA, Late Hour, Tavern and Retail Food licenses. Size: 5,912 SF (Building) 4,058 SF (Lot) Price: $2,499,000 (Real Estate & Bus.) Agent: Jarrett
Lincoln Park - 1777 N. Clybourn Ave. - Near Major Intersection Investment property for sale, located in a well-developed retail corridor. Includes 1,990 SF retail space, three apartments and two parking spaces. Strong demographics & incomes. Size: 4,900 SF (Building) 2,350 SF (Lot) Price: $1,850,000 (Real Estate) Agent: Juan Carlos RE PR DU IC CE E D!
LOCATION
Freestanding brick building. Seats 175. Parks 200. Patio. Signage. Recently rehabbed dining room, bar and kitchen. Unique decor and menu. Video gaming. Great lease. Financing. Just off I-90. Affluent NW suburb. Kane County. Biz, FF&E @ $250K
MORE LISTINGS AVAILABLE–CALL! SELLING? ALWAYS CONFIDENTIAL!
VinceF@realtychicago.com
CALL 847/778-3571 MEMBER: CRBA
april 2016 41-48.indd 44
RE PR DU IC CE E D!
Re Pr duc ice ed !
Well-built building/business on over 2 acres of land. High-grossing, multi-level venue
RE PR DU IC CE E D!
AMERICAN PUB
Turn-key restaurant/commercial condo in downtown Lombard. Occupancy on the first floor & finished basement. Sizable kitchen and plenty of prep. Equipped with 8 tap lines.
Northwest Suburbs - Confidential #684 - Business, Real Estate & Land
RE PR DU IC CE E D!
ITALIAN CAFÉ
Lombard - 105 St. Charles Rd. - Formerly Capone’s
Size: 2,000 SF (Ground Level) 1,000 SF (Lower Level) Price: $339,500 (Real Estate) Agent: Scott
FAMILY RESTAURANT
Near West suburb. End cap. Seats 40 with ample parking. Features Italian comfort food...Catering a specialty. All authentic recipes from a well known chef included along with transitional training! Great lease with renewal options. Owners retiring. Perfect for aspiring chef. Biz, FF&E @ $69K
Very successful restaurant for sale with real estate. 30 year old business with a loyal
Lincoln Park - Confidential #676 - Income Producing Property
Fast food. Freestanding. Stoplight corner. Seats 90. Parking lot. Patio. Est. 15 years. Solid lease. Must sell!! Biz, FF&E @ NEW PRICE: $110K
NW Chicago. Booming area. Stoplight corner. Est. 40 years! Newly remodeled...pristine condition. Seats 88. Parking. Great lease with renewal options for a long term. Needs a “hands-on” operator...potential “goldmine.” Biz, FF&E @ $125K
Irving Park - 4156 N. Kedzie Ave. - Arun’s Thai Restaurant
customer base. Two floors for dining and private events and office space as well.
OAK PARK
Fantastic site at Oakton & River, Des Plaines! Paved lot. 13,200 sf. Maintained building, 2,600 sf. Former restaurant seats 120, parks 36. Liquor license available (Possible re-development: additional 13,000 sf available). REAL ESTATE @ $575K
312.575.0480 www.kudangroup.com
Retail space for lease near boutique retail shops, restaurants and nightlife. Strong vehicle
Just over the border! Elegant, intimate, updated restaurant & bar. Seating over 75...banquet room seats 200 with bookings into 2016...Apartment is 1,400 sf with 3 bedrooms and 2 baths... all housed in a beautiful Victorian building nestled in oak trees on 21/2 acres! Plenty of parking. Established 1991. Owners retiring. REAL ESTATE, BIZ, FF&E @ $585K.
Unique fast food establishment serving “southern comfort food” and specializing in broasted chicken. This freestanding building seats 40 and parks 12. It is highly visible at a busy, signaled intersection in NW Chicago. Known for its delicious food and friendly service, this popular spot receives rave reviews. Tenant favorable lease has renewal options for long term. Illness forces sale. BIZ, FF&E @$149K
CLASSIFIEDS
April 2016
Chicago’s Premier Hospitality Real Estate Brokers
YOU CONCEPT
NW Suburb. The build-out, decor and ambiance of this venue are spot on for a “Pub,” “Sports Bar” or upscale casual concept. Dining rooms, bar and fully fixtured kitchen are in pristine condition. Basement with walk-in coolers and office included in rent. Lease: 5 years with 5 year option at below market value. VIDEO GAMING allowed! FF&E @ $125K Mixed-use REAL ESTATE available!
CLASSIFIEDS
includes diner, sports bar and music venue. Turn-key operation. Size: 4,669 SF (Building) 87,223 SF (Land) Price: $1,480,000 (R.E. & Business) Agent: Jarrett
Oak Park - 1111 Lake St. - Mancini’s Italian Bistro
Profitable bar & restaurant with excellent following and a growing corporate catering business. Newly renovated bar/seating area & dining room with outdoor sidewalk patio. Size: 2,500 SF Rental Rate: $5,000/Mo. (Net) Price: $299K (Business & Assets) Agent: Jarrett
Rogers Park - 6922 Clark St. - La Cazuela Great mixed-use property with an operating restaurant and two apartments above. Oversized lot with 6 parking spaces, newer plumbing/electrical & garden seating in the back. Size: 2,650 SF (Building) 4,730 SF (Lot) Price: $429K Total ($60,000 Business Only) Agent: Adam
West Chicago - 540 Main St. - Formerly Privelege Sports Bar Existing restaurant/commercial condo for sale in downtown West Chicago. Large kitchen with open floor plan and small office. Great side patio for al fresco dining. Size: 4,000 SF (1st Floor) + Small Office Price: $324,500 (Real Estate) Agent: Scott
Kudan Group, Inc. 156 N. Jefferson St., Ste. 101 Chicago, IL 60661
MEMBER: CRBA
3/11/16 2:25 PM
Food Industry News® April 2016
Page 45
CHICAGOLAND’S BEST LOCATIONS FOR SALE 24 HOUR VOICEMAIL
Only From
Email—nick.dibrizzi@cbexchange.com
Nick Di Brizzi 888-317-7721
NEW - COOK CO. NW SUBURBS Pizzeria-Ristorante & More Includes Real Estate & Business. Est. since 1964. Real $$$$ maker, 4 year Federal Income Tax returns avail. Owner retiring. For R.E. & Business $899,000. It’s also a great development opp. for a national tenant. Highly confidential, must sign confidentiality agreement and have proof of funds. NORTHWEST SUBURBS-BLOOMINGDALE Turn-Key Brand New 6,500 SF Ristorante-Pizzeria or your own concept-seats 200 State of the art wood fire/gas brick pizza oven Full sit down bar-located inside Stratford Square Mall. Selling business, fixtures & equipment Leased at $6,500 per month gross.
NORTHWEST SUBURBS - O’HARE AIRPORT Turn-Key 7,000 +/- Free Standing American Restaurant/Banquets Seats 180 in dining areas, 100 in banquet room 40,000 SF lot, parks 66 parking spaces. Located on a major intersection with great traffic flow. All new & shiny. Also a great development next door there is another 2 acres available for sale. Selling Real Estate, Fixtures & Equipment. JOLIET - WILL COUNTY 2301 W. Jefferson, U.S. Route 52, Hard corner stoplight intersection. National Tenant Location. Free standing 2,700 SF restaurant with drive thru on 22,500 SF lot. PRICE REDUCTION! Available for sale or lease.
WESTERN SUBURBS
117 W. St. Charles Road, Villa Park, Il. Turn-key closed restaurant drive-in.1,663 +/- SF fast food restaurant building seats 64. Lot size: 80’x125’ or 10,000 SF, parks 20 cars. Completely remodeled in 2010.Traffic count 26,400 per day. Real Estate taxes: $9,479; Zoning: C2. For Sale: $359,000; owner financing available with 40% down. For Lease: $16 per SF or $2,200 per month NNN
NORTHWEST SUBURBS MUNDELEIN
Well Established 35 Years Old Real $$$ Maker Dinner-bar-seafood concept. 5,000 SF seats 200 +/-. Owner retiring. Call for additional information.
ORLAND HILLS 159TH & 94TH AVENUE
ORLAND PARK AREA 1,000-4,200
Great Restaurant Development Location 1,000 +/- SF to 3,900 +/- SF For Lease offered at $16.50 per SF
NORTHWEST SUBURBS-LAKE COUNTY
Turn-key state of the art free standing Class A restaurant-bar-lounge-banquets. 16,000 SF bldg., seats 473 plus outdoor patios on 4 acres of land; parks 220. For Lease for only $15,000 a month/$11.25 per SF Triple Net NNN; Lease Real Estate taxes are $2.50 per SF
CHICAGO SOUTH
SEC of 63rd & Western Turn-key fully equipped 3,000 SF fast food restaurant For lease or bring your own concept.
With Drive-Thru Available in Cook, DuPage & Kane County. Call for more information.
CHICAGO WEST LOOP
Turn-Key Restaurant Bar 4,000 SF plus lower level with clean incidental liquor license. Rent $7,000 per month Selling business fixtures & equipment Call for more info.
NORTHWEST SUBURBS BLOOMINGDALE ON LAKE STREET
Turn-Key Restaurant-Bar-Banquets 7,000 SF on 2 acres of land. Tenants nearbyWalgreen’s, Portillo’s Hot Dogs, Dunkin Donuts, Starbucks, McDonald’s, etc. National Tenant Location. Great development opportunity. Call for more info.
WESTERN SUBURBS - NAPERVILLE
One Story Free Standing, Turn-Key 4,600 +/- SF Full service restaurant-bar. Large dining areas, full service sit down bar. 2 large kitchens & prep area with walk in coolers & freezers Sits on 37,000 +/- lot, Seats 200, Parks 60+/North of I-88 west of Route 59 on Ogden Avenue. Selling Real Estate, FFE, Call for more information.
CHICAGO - MONTCLARE/ ELMWOOD PARK AREA
Caffe Italia, 2625 N. Harlem Avenue Complete turn-key, brand new built in 2009 5,000 SF plus lower level. Incidental liquor license available. Available for sale at $595,000 and for lease at $9 per SF NNN.
ad Trolley Barn.ai 1 2/8/2016 11:27:25 AM commercial and residential. For more Confidential Listings, Call Today! 1-888-317-7721. Se Habla Español. WeFINhave bank owned foreclosures;
MEMBER: CRBA
Retail Space Available-Hot Location Located in famous strip center Ready for restaurant development Mediterranean, Fried Chicken, Fast Food, Pizzeria, Chinese, etc. For Lease only $16.50 per SF gross. Very Negotiable.
NEW FREE STANDING BUILDING
REALPOUL REALTY
THE TROLLEY BARN
“Commerce With Morality™”
2731 W. Touhy Ave. Chicago, Illinois 60645
24216 W. Lockport St., Plainfield
THINKING OF BUYING OR SELLING? Please Call (773) 743-2100 or Email peterjp@realpoul.com
For Lease Redeveloped Retail Center
C
Fantastic opportunity to be in on from the beginning of the redevelopment of the historic Trolley Barn. Located in the heart of one of the most charming towns in Illinois, ownership is offering space for lease from 4,000 sf to 12,925 sf. Ideal location for a brew pub or any type restaurant that would benefit from a unique, thriving downtown location. Great visibility, easy access and on-site parking. Downtown Plainfield TIF District. Lease Rates Negotiable
M
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CM
MY
CY
CMY
For More Information Contact:
K
Keith Conroy 815-347-2756 spec35@aol.com
HONIG-BELL
april 2016 41-48.indd 45
Peter J. Poulopoulos, MBA
Managing Real Estate Broker Licensed in: Illinois, Indiana, Wisconsin
A BEAUTIFUL SUMMARY OF BUSINESSES FOR SALE
BREAKFAST-LUNCH FAST FOOD FAST FOOD FAST FOOD FAST FOOD FAST FOOD FAST FOOD FAST FOOD LEASE OFFICE-STORE LEASE-OFFICE SPACE RESTAURANT RESTAURANT RESTAURANT ITALIAN RETAIL STORE(S) RETAIL STORE(S) SPORTS BAR SPORTS BAR & PIZZA SPORTS BAR & RESTAURANT SPORTS BAR & RESTAURANT SPORTS BAR & RESTAURANT SPORTS BAR & RESTAURANT SPORTS BAR + 5 Stores SPORTS BAR + 5 Stores
Breakfast-Lunch / Fast Food 6am to 3pm $125,000 Free Standing - Same Owners 35 Years with Property $255K $75,000 Business Only - Successful and Profitable Fast Food with Drive Thru. $99,000 6 Days, EZ to Run, Fantastic Location, 50 Seats $145,000 “One of a Kind” - Same Owner ~21 Years - 6 Days - Great Business $159,000 Greek Yogurt, Raw Juices, Smoothies, Coffee & Tea! $175,000 Free Standing - Same Owners 35 Years Business only $75K $255,000 Fast Food-Free Standing Spotless- B: $120K B&P: $355K $355,000 1,800 sq. ft. For Rent in Franklin Park - Low Rent $1 Lease office space within an office; Free Utilities Heat A/C Electric $1 PENDING Excellent Restaurant Since 1969 - Fantastic Possibilities With 6 Apartments! - Same Owner 40 Years - (Business $170,000) $645,000 Italian Restaurant with Outside Patio -Fine Reputation $345,000 2 Retail Stores Fully Occupied - A Good Investment Deal! $109,000 A Fine Retail Store; 2,600 sq. ft. All Mechanical in Great Shape. $169,000 With Property - Plus Rental - Owner Retiring After 29 Years PENDING Restaurant - Bar - Pizza on 3.5 Acres Property - Reputable $2,250,000 Over $500K in Upgrades. Best Deal Ever! Business Only PENDING With Property - Well Known Place; a Popular Destination $695,000 With Property - 1.3 Acres - 18,000 Sq. Ft. Strip Mall PENDING Over 1 Acre Lot; About 7,000 Sq. Ft.; Property Only PENDING Outstanding Sports Bar and Grill with 5 Stores - A Truly Great Deal! $2,875,000 Outstanding Sports Bar and Grill with 5 Stores - A Truly Great Deal! $2,875,000
Moreover, call us at (773) 743-2100 for:
www.cbchonigbell.com
1) Property Management, 2) FREE Market Evaluation of your business, 3) FREE FARMERSTM insurance quote
MEMBER: CRBA
MEMBER: CRBA
3/11/16 2:25 PM
Page 46
BUSINESS OPPORTUNITIES
FOR LEASE OR SALE TWO-YEAR-OLD COCKTAIL LOUNGE BUSINESS IN DOWNTOWN BARRINGTON.
PANCAKE HOUSE
• Chicago location. 3,000 sq. ft. Seats 120. Long term, favorable lease Limited hours. Possible owner financing. Asking $99,000 OBO.
Classy and elegant, everything top notch and new including baby grand player piano (Wifi). Seats 30. Owner has successful restaurant close by and would like an operator to keep it open for overflow crowd, plenty of private party opportunities plus retail. Owner needs to wind down due to health concerns. $2800.00 per month lease. Long lease available. Please fax a letter of interest to 847-810-0400 if interested. Serious inquires only.
• Western burbs. High volume. 6-days a week operation. 7,000 + sq. ft. with very favorable lease. Sales exceed $2.5M firm. Asking $699K. Business only. Confidential! Call for details.
SPORTS BARS & PUBS
• Famous - 40 yrs. established restaurant chain. Looking to expand business for potential operators. Multiple locations available. High volume. Prices w/ property & business starting at $869K to $1.589K. Very confidential! Call for details.
SOUTH OF THE BORDER
• Established 50 years. Mexican restaurant. Local chain. Approximately 5,900 sq. ft. Seats up to 300 w/ banquet hall. Business only $199,990 w/ favorable lease. Property available. Call for details.
STORE FOR LEASE
• Approximately 1,000 sq. ft. Heavy traffic area. 90,000 car count per day. Call for details.
PANCAKE HOUSE
• This establishment has been serving its communities for 45 years. Free standing 4,700 sq ft with 175 seats. Parking for 80. Great viability and easy access. Has living quarters for Mix Use Status, low property taxes. Property & Business asking $549K. Call for details.
Thinking of Buying or Selling? Call John Moauro!
Ambassador
9999 West 143rd Street Orland Park, IL 60462
Broker/Appraiser Always Confidential
(708) 361-1150 Email: jmoauro@aol.com Web: www.johngmoauro.com
Browns Chicken and Pasta – South
• Approx. 4500 SQFT
Suburbs
• 3 Acres on a lake
• Est. since 1994
• Gaming: Approx. 7k per month
• 2015 sales $389k
• Asking $1.15MM Cici’s Pizza Franchise – Far W. Sub • Net Sales $950k • Rent $6,400/mth Gross • Asking $325k
• Rent $4,199 • Asking $99k Jamba Juice – Madison WI • U of W Campus • Sales $480k • Asking $150k Full Service Rest – NW Subs • Next to the largest industrial park in Lake County
• Sales $5-6k per week
• 2650 SQFT
• Rent $1,500
• Asking $99k
• Asking $39k
BAKERY COMMISSARY FOR RENT IN FLOSSMOOR, IL
1,400 sq. ft. space includes Revent Convection Oven with racks, walk-in freezer, 3-bin sink with grease trap. Commercial hood & exhaust. All utilities included and parking. No retail or store front. Call for details.
$2500/month. 708-699-9625
Hot Dog and Beef Since 1996– NW Subs LISTINGS PRICE REDUCED
• 2015 Sales $480k • Rent $3,500
Bar with Property Gaming – Far NW Sub • Apartment upstairs • 2,650 SQFT
• Asking $269k Halsted Street Deli Franchise (Suburbs) • 2015 Net Sales $395k
• Asking $245k
• 5 days 7am-3pm
Quick Serve – OGILVIE STATION FOOD COURT • 2015 Net Sales $350k+ • Salads and Sandwich’s • Rent $4,600/mth • Asking $179k
• No Rent * No Utilities • Asking $375k Gyros & Burgers w/ Drive Thru – N. Aurora • Rent $3,791 • Sales $950/day
Cake and Cup Cake Shop – Rockford
• Price: $50k
• 2015 Sales $104k • Rent $930/Mth
Halsted Street Deli Franchise
• Asking $39k
(Suburbs) • 2015 Net Sales $395k
Fully Equipped Pizzeria P/U Take Out – Fox River Grove • All new equipment • Double Deck Conveyor Oven
BERWYN Bar & Grill For Sale.
Updated Turn-Key 2,200 sq. ft. High visibility. Video gaming. Great lease! Contact Sean Glascott - @properties
773-551-7168
PIZZA PUB
• Approx. 4,000 sq. ft. Seats 150 plus with outdoor patio. Newly remodeled. Poss seller financing. Call for details.
ACTIVE LISTINGS
Sports Bar with Property
Business – Northshore
PIZZERIA
• Western burbs. Just listed—Iconic pizzeria. Sit down & carry-out. Stoplight location. Heavy traffic. Parking for 80 cars. Est. over 25 yrs. Seats 75. Asking $199K. Call for details.
NEW LISTINGS
Contact Tom Traina tom@eatz-associates.com 1-847-651-3834 www.eatz-associates.com
Italian Carry Out and Catering
REST/BAR/BANQUETS
april 2016 41-48.indd 46
Food Industry News® April 2016
CLASSIFIEDS
— — FOR SALE — —
SPORTS BAR AND CAFÉ (Chicago, IL)
Owner retiring – Popular sports bar with adjoining café. Includes all fixtures and equipment. Includes PPA Entertainment License. Business only for sale. Building not for sale. 12 years remaining on lease. Approximately 3,000 SF inside and 2,000 SF outside, private beer garden. Located on Irving Park Road, Northwest Side of Chicago. PRICE REDUCED to $349,000 or best offer.
Call Gale Fabisch at Clark Fabisch Realty - 847-606-6309
• Rent $2,200 • Asking $75k Independent Pizzeria Since 1975 – Far North Sub • Sales $25k per month • Rent $3,500 • Asking $69k Owner Financing
• 5 days 7am-3pm • No Rent * No Utilities • Asking $375k Hot Dog, Beef Gyros Since 1991– NW Subs • Daily Ave $675 • Open 5.5 Days till 4:30pm • Asking $53k Gyros & Burgers w/ Drive Thru – N. Aurora • Rent $3,791 • Sales $950/day • Price: $50k
Hot Dog, Beef Gyros Since 1991– NW Subs • Daily Ave $675
Rest & Bar with Gaming – Prop available –
• Open 5.5 Days till 4:30pm
Far NW Subs
• Asking $44,900
• Monthly Sales $28k • Business $110k – Owner financing • Property $299k
COMMERCIAL/RESIDENTIAL BUILDING
TAVERN WITH REAL ESTATE Corp. lic. with 4am and public place of amusement licence. Total of 11 units in 3 adj. 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 pkg. 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 ••••••••••••••••••••••••••••• 7 UNIT BUILDING 3121 N. Cicero. 4 apts. with tavern & food. Liquor license. Lot 50 x 125. Some financing available. $795,000
Call Wesley at 773-671-1273
3/11/16 2:25 PM
Food Industry News® April 2016
SHARED KITCHEN FACILITY Spark Shared Kitchen, a 40,000 sq. ft, licensed in City of Chicago on South side. Shared facility has the following spaces available: • Fully equipped kitchen suites (400 to 3,000 sq. ft.) • Fully equipped bakery (2,600 sq. ft.) • Commissary/food production space (7,000 to 11,000 sq. ft.) with freezer (900 sq. ft.), cooler (1,700 sq. ft.), blast chiller, cooking suite, etc. Available immediately. Short and long term leases available. Contact: Richard Mott (312) 399-2084, rmmott@gmail.com
– – – FOR SALE – – –
DELAVAN, WI LAKESIDE BAR FOR SALE!
This full-service club has established year-round business that takes advantage of large bar, private party room, DJ/dance floor/stage, covered beer garden and full kitchen. Truly turn-key establishment! Just one block from the Delavan boat launch w/ plenty of parking. Known on the comedy circuit and has hosts many headline comedians & acts. From summer boating to winter sports, this is a year-round hang-out. $525,000. Business, FF&E and real estate included. Contact Margaret Labus, d’aprile properties, 262-812-6123 or mlabus@daprileproperties.com
HELP WANTED
Northwest Indiana Freddy’s Steak House
has positions open for Chef and Line Cooks. Must have 5 years or more cooking experience, reliable transportation, work nights, weekends and holidays. Send resume to: topnotchdining@gmail.com
FOOD INDUSTRY NEWS 2016 CLASSIFIED RATES 2” x 2” ...................................................... $50 4” x 2” .................................................... $100 6” x 2” .................................................... $150 4” x 4” .................................................... $200 4” x 5” .................................................... $250 4” x 6” .................................................... $297 4” x 8” .................................................... $397 4” x 10” .................................................. $497 10” x 6” .................................................. $662 FULL PAGE .................................................call CALL PAULA: 847-699-3300 MAJOR CREDIT CARDS ACCEPTED!
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Coming March 2015 Coming January 2017
The Pocket Directory The2015/2016 2015/2016 Pocket Pocket Buyer’s Buyer’s The 2017/2018 Buyer’s Directory Directory For the For the Chicagoland Chicagoland Food Food Industry Industry
nn Distributed News DistributedtotoFood Food Industry Industry News Subscribers Subscribers CirculatedtotoThousands ThouSaNDSof of New nn Circulated New and Existing Locations and Existing Locations a ValuableBuying Buying Reference Reference nn A Valuable SavedFor ForYears Years Saved Your FullColor Color Format Format nn Your AdadininFull
n MakesItItEasy EasyFor ForBuyers Buyers to to Buy Buy n Makes WithHundreds hundredsof ofListing Listing Categories Categories With n adPrice PriceIncludes IncludesBeing Being Listed Listed in in n Ad FoodIndustry IndustryNews Newsfor for12 12Months Months Food n Ad adPrices PricesInclude Include11Year Year of of the the Monthly hoT LEaDS Monthly Hot Leads ReportREPoRT NewOpenings openings OfofNew Buyers Directory Listings: $375. Buyers Directory Listings: $375. Full Page Ads: $895. Ads:$1600. $895. 2Full PagePage Spread: PageSpread: Spread: $1600. 32Page $2200. All one directory listing. Allads adsinclude include one directory listing. Additional categories: $60 $60 each.each. Additional categories: This Thisdirectory directorywill willbe bereleased releasedininboth both print and digital print and digitalformats formats
AdSpace SpaceisisLimited, Limited,SoSoPlease PleaseCall CallNow: Now: Ad
Cary Miller,847/699-3300 847/699-3300 or Cary Miller, or847/602-9620 847/602-9620
Thefull full page page ads ads measure specifications. The measure3” 3”xx8”; 8”;Call Callfor forproduction production specifications. Deadline close is 1/15/2015 or when the available pages sellsell out.out. Deadline close is 9/15/2016 or when the available pages
Reserve Early Guaranteed Placement Reserve Early forfor Guaranteed Placement!
Let FOOD INDUSTRY NEWS Mail Your Brochure, Sample or Catalog To New Businesses and New Owners
Each month we send our directories and magazine to new openings, new owners, new incorporations and liquor license applicants across the Chicagoland market. Let us include your information in our “Welcome Packet” to reach these buyers in need. $1 Per location, 250 piece minimum, rate based on weight
Call Now to Be Included in Our Welcome Packet, and Get Your Flyer or Sample Into the Hands of New Owners Every Week!
847-699-3300
3/11/16 2:25 PM
FOOD
INDUSTRY NEWS FOUNDED 1982
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Shmoozefest Wednesday, May 4, 2016 Moretti’s Edison Park, 6727 Olmstead, Chicago 5 pm – 8:30 PM Free Networking Event Prize Raffles • Food Samples • Cash Bar
Free! No RSVP Needed. MEET OUR SPONSORS: *Business Card Required. BDO USA Chef’s Quality Meats Network, Strengthen Your Chicagoland Promotions Brand and Increase Your Visibility For Stronger Sales! DCI HotShot Delivery Co-Sponsor Our Next Event! Systems Co-Sponsors Receive: Devanco Foods 1. The ability to have your food products served at the event (OPTIONAL). Harczak Sausage 2. An optional “marketing station” to engage prospects and contacts. Hospitality and Enter3. Recognition and branding in the ads, tainment email and flyers promoting the event. 4. Recognition and branding on the M & K Truck Centers TV monitors during the event. Master Food Brokers A limited number of co-sponsorships are available, so reserve your today! SuperHash Why Be A Co-Sponsor? Sage Group 3 To support your salespeople. Sculpture Hospitality 3 To support your advertising and marketing efforts. Stuffed Foods 3 To get face to face with buyers from all The Horton Group aspects of the industry. 3 To network with buyers from foodservice, Tierra Environmental institutions and suppliers. TriNet Call Now. Worldpay Co-Sponsorships are $500. each. FOR EXHIBITOR INFORMATION, CALL CARY MILLER TODAY: 847-699-3300 april 2016 41-48.indd 48
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