FOOD INDUSTRY NEWS APRIL 2017
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35 CELEBRATING
YEARS
INDUSTRY NEWS SERVING THE CULINARY CAPITAL OF THE US, CHICAGOLAND
FOUNDED 1982
APRIL 2017
YOLK’S AMAZING, DELICIOUS GROWTH
Great food, unique dishes and fantastic service all delivered to you with a smile– that’s the Yolk experience. It’s been that way since 2006 when Taki Kastanis founded his first Yolk in Chicago with innovative food and a great customer experience in mind. Today Yolk is still delivering unique and innovative dishes to thousands and thousands of loyal customers each week. But the story did not start there. Mr. Kastanis was “born”
into the restaurant business, growing up with hard-working parents who owned up to ten family-oriented eateries. As a child, Taki was often seen doing his homework in a booth at one of the restaurants while waiting for his parents to finish work. In his teen years, Taki happily put in his time at the family diners, working after school, weekends, and whenever his parents needed him. At the age of 20, Taki took a break from school to open
AROUND CHICAGO: ANIMALE ............................. 27 CARY MILLER: PEOPLE SELLING THE INDUSTRY ....... 46 CHEF PROFILES .................................... 10, 28, 29 DINING WITH MS. X ........................................ 25 TRAVEL: FOUR WINDS ...................................... 31 DIRECTORY & CLASSIFIEDS ...............................33 RESTAURANTS FOR SALE ................................. 36
CHEFS HALL OF FAME PHOTOS: PAGE 29
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his first breakfast and lunch concept. While it was a learning experience at such a ripe age, he sold it about a year later and returned to business school. After attending the University of Illinois for three years, Taki went on to get his Real Estate broker’s license and subsequently began a career in the real estate industry. However, with the restaurant business in his blood, it was hard to stay away. At the age of 24, he returned to the food industry by purchasing an existing restaurant in a northwest suburb of Chicago. After a year and a half, Taki sold that property and decided to turn his attentions to honing what was to become the Yolk concept – one that he knew would have an urban appeal. Continued on page 44
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Food Industry News® April 2017
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F O O D H A N D L E R C E R T I F I C AT E
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O N L I N E . S T A T E A P P R O V E D . AVA I L A B L E 2 4 / 7 . ©2014 National Restaurant Association (NRAEF). All rights reserved. ServSafe® and the ServSafe logo are registered trademarks of the NRAEF. National Restaurant Association® and the arc design are trademarks of the National Restaurant Association.
Mead Gains Ground
Mead is gaining popularity in the US as more producers enter the market and consumers become more adventurous with drink choices in the spirit of the craft beer movement. There are more than 300 commercial meaderies in the US, and some are experimenting with modern flavors, such as B. Nektar’s Devil’s Juice made with chili peppers and smoked pineapple. – Adapted from Food Newsfeed
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Leave Your Temper and Attitude Outside The Workplace
FOOD INDUSTRY NEWS
Don’t stew over mistakes and losses. Even seasoned pros strike out once in a while. Expect to lose sometimes. Fretting only hurts your productivity. Instead, determine why things went wrong and “get on with it.” Choose your battles carefully. Don’t make enemies of those you need as friends. Internal battles mean less productive work time, and some issues or problems aren’t worth fighting for. You might win the battle, but lose the war. However, if something is worth going to the front lines for, you can be a hero if you stand up for what you believe in. You’re politically wise to let others win sometimes. You may lose on a minor point, but win on a major one next time. Protect your business’ privacy and reputation. If you discuss company business with outsiders, be discreet. You never know where your words will end...maybe right back in your face. Even in private, be diplomatic... And stay grateful!
Mark Braun, Associate Publisher
1440 Renaissance Drive, Park Ridge, IL 60068
847-699-3300 Valerie Miller, President and Publisher Terry Minnich, Editor Cary Miller Advertising/Vice President 847-699-3300 x12 Paula Mueller Classifieds/Office Manager Nick Panos, Corporate Counsel Bob Zimmerman Independent Advertising Consultant 312-953-2317 Steven Goodman Western Region Sales Consultant 847-410-7229 ––––– James Contis 1927-2013 Food Industry News Issue 4, April 2017
(ISSN #1082-4626) is published monthly, $49.95 for a three-year subscription, by Foodservice Publishing, 1440 Renaissance Drive, Suite 210, Park Ridge, IL
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Accept that today, things will go wrong; You’re here to help the business overcome problems, fill orders and help keep us all employed! YOU COUNT!
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This publication cannot and does not assume the
responsibility for validity of claims made for the products described herein.
Copyright © 2017
Foodservice Publishing Co., Inc.
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Take the Sweet With the Bitter
It may sound odd, but salting grapefruit sweetens it. The fruit has both bitter and sweet compounds, and salt blocks the former, making the perception of saccharine fl avours more noticeable to our brains. One of the chemicals in artichokes, called cynarin, latches on to sweet receptors on your tongue without activating them. If you drink water after eating artichokes, the cynarin molecules are washed away from those receptors. This sudden release simulates a sensation of sweetness, though it’s only a phantom taste. The sweetener Stevia reacts with your taste buds differently than sugar. While the latter activates only sweet receptors in your mouth, stevia triggers sweet and bitter ones. This could leave an unpleasant aftertaste if you add too much stevia to your coffee.
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Over 141 industry professionals were in attendance to discuss the challenges and impact that current and proposed legislation has on hiring and prospering in the Illinois food industry. Among member restaurants and companies who sent representatives to Springfield to work with the Illinois Restaurant Association included Gibsons, Beggars Pizza, Eurest Dining, John Barleycorn, Texas de Brazil, Hubbard Inn, Xtreme Environmental, Lunan Corporation, Glazer/Southern Wine & Spirits, Choose Chicago, Palmers Place, Vaughn Hospitality, Firehouse Subs, Rosati’s Pizza, Heil & Kay, McDonald’s, The Radler, Reinhart Foodservice, Dennys, Breakwater, Food Industry News and others.
Despite relaxed office apparel in most businesses, corporate businesses9/9/16 have 11:05 AM ideas about proper dress for success. A survey conducted by the Administrative Management Society found that business suits are the most acceptable attire for men and women during work hours. Neckties are considered appropriate for men in non-management positions (39.5 percent of respondents). Women have greater freedom of choice in apparel, with 53 percent opting for skirts. Most companies with dress codes give first offenders a verbal warning. Thirty five percent discharge those who don’t “dress the part.”
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Food Industry News® April 2017
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Time Out For a Boss’ Break! It’s important to set aside time for yourself, no matter the day. Just as you, the boss, have to remember to do it. Pay yourself in the moments you’re living in. Time does not roll back. You can’t always schedule a vacation, but you can step away for a break. Happy, successful people don’t wait for Saturday or Sunday to roll around to do what they like best, they learn to carve moments in time for themselves.
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Bonewerks Culinarte to Gluten, Dairy Free
Bonewerks Culinarte is announcing the conversion of their entire line of artisan glace and demiglace products to gluten and dairy free. “This was a long process for us, but it’s been worth every effort,” said Tom Sausen, co-founder and corporate chef of Bonewerks. “It also gave us the opportunity to design more convenient packaging with a longer shelf life.” Sausen assured that customers can expect the same quality and consistency of products. “We still use the chef standard in all of our stock reductions – eight pounds of bones to one gallon first draw brown stocks, requiring USDA inspection three times per day in our 24/6 operations.” Bonewerks has also responded to the industry’s thinning labor force, widening their focus on sous vide entrees. “Kitchens are under more pressure than ever, but we’re listening,” said Sausen. “With the success of our Braised Angus Pot Roast, many customers asked us to make a Braised Pork Butt as a versatile ingredient.” Sausen attributes their dependable sous vide flavors and yield to oven searing. “It renders the fat, removes moisture and adds natural color before braising. So, customers get 100% yield every time.” More information at bonewerksculinarte.com or 800-542-3032.
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WE DIDN’T INVENT ALL-DAY BREAKFAST.
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Food Industry News® April 2017
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Optimism Rules Research shows that athletic people are much more optimistic than their sedentary counterparts. Half an hour to an hour of brisk walking or jogging several times a week should do the trick. To find that equilibrium, combine your sunny outlook with pragmatism. If you catch yourself getting lost in the clouds, consult statistics and set reachable goals. Bring your positivity to work. When the chips are down on the job, a buoyant disposition can help you stay energetic, dedicated and invested in your responsibilities.
Five O’Clock Steakhouse Named #1 Steakhouse in Wisconsin Milwaukee’s iconic Five O’Clock Steakhouse was named among the top steakhouses in the US and #1 steakhouse in Wisconsin by Tasting Table, a premier culinary website and news publication. Deemed “The United Steaks of America,” the Tasting Table editors carefully curated a list of the top steakhouses from 51 states and Five O’Clock Steakhouse rose above in Wisconsin steakhouses. Five O’ Clock Steakhouse, formerly Coerper’s Five O’ Clock Club, has been a family-owned and independently operated Milwaukee staple since 1946, serving the finest steaks paired with outstanding service. Five O’Clock has been named “One of America’s Best Steakhouses” by TV host Rachael Ray, TravelandLeisure.com and was featured on the Travel Channel’s “Steak Paradise 3.” The Alley Cat Lounge features free live music weekly, classic cocktails and a 1940’s retro-lounge ambience.
Excellence begins with vision but only becomes reality with superior effort.
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John Reed: The Importance of Certification One of the primary goals of belonging to a professional organization such as the American Culinary Federation is the industry recognition it provides to your career. As the oldest and largest Culinary organization in the US, ACF provides the only accredited culinary certification across 14 levels from Certified Culinarian to Certified Master Chef. The Chefs and Culinary Professionals of Chicagoland is your local resource to help you achieve the goal of becoming a certified culinary professional. As part of your membership to the Chicago Chapter, we provide continuing education and support in helping our members navigate the process from the initial application through the testing process. We have highly qualified Certified Evaluators and Trainers in the chapter to help and guide you through it all. It has been shown that culinary certification is becoming a highly sought after part of a chef’s resume. The ACF is the leader in Certification, Culinary Competitions and Professional Standards. Be part of a global community through the ACF and see the benefits by differentiating yourself through certification. John Reed, CEC, CCA Chairman of the Board Chefs and Culinary Professionals of Chicagoland
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Food Industry News® April 2017
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Online sales represent a quickly-expanding category for PepsiCo, and the company is creating “e-commerce-friendly packaging” to capitalize on the momentum, said Al Carey, CEO of PepsiCo North America. Carey also praised the company’s direct store delivery model, saying that it adds a customer service element to retailer relationships and optimizes execution. – Adapted from bakingbusiness.com
Germs @ Work
How’s this for gross? Fewer than four hours after University of Arizona, USA, researchers swabbed for virus samples on to common workplace surfaces, like tabletops or doorknobs, they found traces of the germs on 40 to 60 percent on other frequently touched objects in the building. Protect yourself by sanitizing your own workspace—wipe down your desk, keyboard and phone with disinfecting wipes. In the study, this helped reduce virus spread by up to 99 percent.
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Take a 5 minute Walk for Every hour You sit
Indiana University, USA, researchers recently found that if people sat for just one hour, they experienced a 50 percent drop in their leg arteries’ ability to expand. Over time, this impairment can increase the risk of cardiovascular problems. But study participants who walked for five minutes for each hour they spent on their duffs, had no changes in blood vessel function.
The least effective motivator is the threat. Bullying has put many businesses out of business.
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Food Industry News® April 2017
www.foodindustrynews.com
Chef Profile Nick Dostal Sixteen
401 N. Wabash, Chicago
Birthplace: Oak Brook
Current Position: Executive Chef
First Foodservice Job: At 16 years old I was a dishwasher and trash guy at a local restaurant Favorite Food: Any fried chicken; fresh pasta
Awards/Honors: Jean Banchet nomination for best Chef de Cuisine 2016 Memorable Customers: Every one of them. I’ve met a lot of cool people through this industry, it wouldn’t be fair to pick only a few. Worst Part of Job: The lack of sunlight. That’s why I focus a lot of time on our garden. Most Humorous Kitchen Mishap: Dropping a Bic lighter into a 400 degree F deep fryer. It wasn’t me, and no one was hurt but it was an important lesson: Don’t keep a lighter in your breast pocket if you work the fry station. Favorite Food to prepare: Salads and sandwiches. There’s so much technique that goes into every detail. People tend to forget and underestimate how good the perfect salad or sandwich can be. Also, croutons and fish butchery. What part of the job gives the most pleasure: Seeing someone on my staff get better because of something I teach them, or because I’ve inspired them to be better. Seeing people truly happy after a dining experience in our restaurant. Especially people who have SERIOUS dietary restrictions or allergies and customizing something special for them. Cooking and serving something that I have grown and cared for myself is special as well. If you couldn’t be a chef, what would you be and why: Formula 1 race car driver because it’s awesome. Best advice you ever got was: Restaurants are marathons, not sprints. Where do you like to vacation: Great food cities -Anywhere in Japan; anywhere with boats. What do you enjoy most about FIN: The Buyer’s Guide
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Food Industry News® April 2017
Forster’s Concepts Prevents Slip and Fall Accidents on Over 10,000 Square Feet
Local Chicago business, Forster’s Concepts, has completed their first full year in business and have helped multiple companies and residential customers prevent slip and fall accidents caused by wet floors. In just one year, Forster’s Concepts has slip proofed over 10,000 square feet of flooring helping to prevent slip and fall accidents for countless homes and business owners. Forster’s Concepts provides a service that prevents slip and fall accidents on wet floors by applying a new OSHA approved safety product to floors without changing the look or strength. Serving a wide range customers from restaurants to property management groups, Forster’s Concepts helps business owners reduce liability and put safety first by protecting their employees and customers from all too common slip and fall accidents. The average slip and fall lawsuit can cost a business $50,000 and seriously disrupt day to day business operations. Chad Forster (Owner) “Our main goal is to protect people from slip and fall accidents on wet floors and keep businesses out of the court room.” Kevin Duffey (Operations Manager at POS Remarketing Group) “I was very happy with the quality of the floor treatment done by Forster’s Concepts. When finished, the floors matched my expectation based on the demonstration. They were very easy to work with and worked around our schedule to avoid any work disruption. We are happy with the increased measure of safety that this work provided POSRG and wood recommend his work to others” In addition to serving the business community, Forster’s Concepts is also concerned with preventing accidents in the home. Slip and falls account for over 1 million hospital visits every year, and Forster’s Concepts is dedicated to preventing these accidents. For more info, go to forstersconcepts.com
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Charity Event Features Woodford Reserve The Lodge Tavern in Chicago commemorated its Diamond Anniversary with a party and $6,000 Woodford Reserve “On The Rock” cocktail for charity. The iconic Gold Coast bar recently kicked off its 60th anniversary year with over-the-top cocktails to raise funds for Misericordia.
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Pending Lawsuits and Litigation Accusations by a group of consumer organizations that General Mills wrongly labels granola products containing chemical pesticides as “healthy and natural” are heading back to a D.C. trial court after a federal judge found jurisdiction lacking because the allegations did not directly implement federal statutes. Organic Consumers Association, Moms Across America and others had claimed in D.C. Superior Court filing in August that General Mills Inc. violates the District of Columbia’s Consumer Protection Procedures Act by labeling its “Nature Valley” granola products as healthy. A vendor for MillerCoors LLC marketing events charged with defrauding the beer giant out of more than $8 million became the sixth person indicted in the scheme to plead guilty. James Rittenberg joined former MillerCoors Vice President David Colletti and four other people in admitting to the scam, which involved invoicing the company for marketing events that were either greatly exaggerated or never happened. Rittenberg pled guilty to one count of mail fraud after prosecutors said he billed the company for nearly $4 million. An Oklahoma federal judge dealt a blow to Land O’Lakes Inc. in the federal government’s suit seeking $23.4 million for the cleanup of an oil refinery previously owned by the dairy company, agreeing that a number of its affirmative defenses and a pair of counterclaims don’t hold up. U.S. District Judge David L. Russell concluded that eight of Land O’Lakes’ affirmative defenses are legally insufficient and its counterclaims fail as a matter of law as well. A Missouri restaurateur who pled guilty to fraud and money laundering charges broke his plea deal by having a parade of local heroes tell a federal judge to go easy on him, the Eighth Circuit said. The ruling means a longer sentence for restaurant owner Bruce Swisshelm. U.S. District Judge Stephen R. Bough had ordered Swisshelm imprisoned for a year and a day, substantially less than the approximately five to six years he had faced as a part of his plea deal. A $42.5 million dispute between a retired Pizza Hut franchisee and the Kansas Department of Revenue will make its way back to a tax appeals board after the Kansas Supreme Court rejected petitions to review the case. In separate notices, the state’s top court refused to take up petitions from Gene Bicknell and the revenue department in a case that centers on whether Bicknell was considered a resident of Kansas or Florida during the 2005 and 2006 tax years. –Law360
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Food Industry News® April 2017
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Depression, Unhappiness Linked to Disconnection Devices
Unhappy? Probably linked in part to your overuse of gadgets. Facilitated by the ability to shut out the world on our smartphones and disengage, we are losing our empathy, our conversation skills and our ability to get along with others, and while there’s never any excuse for bad behavior, the consistent barrage of distractive influences has robbed many of us of our human interactions.
Nightclub & Bar Media Group has selected winners across 15 different categories for the 2017 Nightclub & Bar Awards. North America’s premier industry awards program recognizes both individuals and establishments from across the nation who demonstrate a remarkable talent of skill and expertise while driving the industry to a new level of success. For several years, the Nightclub & Bar Awards have served as the industry’s most prestigious awards program, dedicated to honoring individuals and venues that are identifying industry trends, as well as showcasing excellence in bar, nightclub and lounge concept development, operations, innovations and success. 2017 Nightclub & Bar Award Winners: Bartender of the Year Chris Hannah, Arnaud’s French 75 (New Orleans, LA) Beer Bar of the Year Tap 30(Petoskey, MI) Brunch Venue of the Year Flying Squirrel Bar (Chattanooga, TN) Cocktail Bar of the Year Trick Dog (San Francisco, CA) Dance Club of the Year Love+Propaganda (San Francisco, CA) Dive Bar of the Year Pre Flite Lounge (Sacramento, CA) Hotel Bar of the Year 1 Hotel South Beach (Miami Beach, FL) LGBTQ Venue of the Year The Abbey (West Hollywood, CA) Live Music Venue of the Year The Fillmore Philadelphia (Philadelphia, PA) I|O Godfrey at The Godfrey Hotel Chicago (Chicago, IL) New Concept of the Year CATCH LA (West Hollywood, CA) Restaurant Bar of the Year La Coctelera (San Juan, PR) Speakeasy of the Year Himitsu (Atlanta, GA) Sports Bar of the Year Hospitality Group Operated Sports Bar of the Year The Fifty/50(Chicago, IL) Single Proprietor Sports Bar of the Year Blake Street Tavern (Denver, CO)
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Food Industry News® April 2017
Better Data+Better Food+Better Business = a Winning Recipe: introducing Restaurant Manager
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Chicken Soup Does Work!
Food Industry News® April 2017
Does chicken soup really help a cold? There is some evidence for this. Several studies have found that something in chicken soup interferes with the ability of white blood cells to flock to the scene of an infection. Since these white blood cells are responsible for the inflammation of your throat and sinuses, chicken soup may help to relieve the symptoms, even if it doesn’t actually cure the infection.
When A Cell Phone Becomes Explosive
Why do cell phones explode? Lithium ion batteries have two electrodes sandwiching a layer of flammable organic solvent electrolyte between them. Mobile phone batteries are so slim that the gap between the wide, flat electrodes is tiny. In the case of the Samsung Galaxy Note 7, manufacturing defects squashed these electrodes and allowed them to touch. When that happens, the battery short circuits and creates lots of heat. This speeds up the chemical reactions, which generate even more heat, leading to a thermal runaway condition. Lithium batteries can also catch fire if they are overcharged, or charged below 0°. This causes lithium metal to build up on the negative electrode, which will also eventually cause a short circuit. Protection circuitry in the battery is supposed to prevent it, but with several possibilities of failure on different elements, it happens.
You’re speaking to a group of several people. You’ve listened to their statements, and you’re ready to respond. But instead they are busy checking their phones, turn around to browse the internet, take calls, browsing through Facebook or look at a text message while forgetting you’re there. How do you handle it? We expect a measure of common courtesy from others, and holding attention is a sign of both self-control and maturity. Some people have simply lost their ability to turn off distractions. It is completely understandable if you feel like gently taking their phones and slowly dipping them into the nearest glass of water. Or loudly shouting, “Hello?!” Most of us simply remain silent and quietly get grumpier. Experts recommend that you skillfully point it out to them. It’s valid to point out that their attention isn’t on you with comments such as: “I would love to hear more about what’s happening with you so when you’ve finished with that, let’s have a proper chat.” If they then say they are happy to speak now – even though their eyes are clearly fixed on their device – respond with a cheery, “Oh no, I can see you’re doing something. I’m happy to wait to have your full attention.” If you can deliver this without a hint of agitation, the floor is yours.
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PepsiCo’s products represented 18% of US food and beverage sales growth in 2016, despite only comprising 10% of the category, said CEO Indra Nooyi, who attributed the company’s strong growth to a slate of recent product innovations and a shift toward better-for-you offerings. “When it comes to transforming our portfolio, we are making significant progress,” Nooyi said. – Adapted from Fortune
first of three ad spots that make up a $37 million campaign for its Sparkling Ice line, which will run on TV, social, digital and print. The Borrowing someone else’s intellectual property ads feature familiar family scenes with for your own use? Think twice while the law recunexpected twists to ognizes the right of ownership of the product and underscore the larg- does not allow reproduction without permission, er theme: “Drink Not section 52 of the Copyright act provides for exBland. Be Not Bland.” – ceptions. “academic books” with limited users and not “literary masterpieces” are not original works Adapted from The Business Journals since they are based in the past. For example, if an The wise man author discusses the law of gravitation, does it imis silent while ply an infringement on Newton’s copyright? Only if they lift material verbatim to publish in their the fool loudly own name should it be construed as copyright viodisplays his lation. –Reader’s Digest
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International Bakers in Short Supply Tailoring Taco Bell Unemployment in
Massachusetts fell to www.chicagoawningservice.com universalawnings@ymail.com 2.8% in December, and the tight labor market is putting a squeeze on bakeries and supermarket bakery departOUTSOURCED FOOD ments, which are usPRODUCTION ing recruiters, raising Streamline production, add income salaries and offering and maintain low labor cost with Chicago’s top co-packer. bonuses to find and retain trained bakers. The Quick producers with a large commercial kitchen for fast turnaround shortage comes as deAIB Certified with an excellent rating mand for baked goods call us today at 847-709-2600. is on the rise and bakeries are in expansion mode. – Adapted from The Boston Globe
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PepsiCo Adjusts Portfolio
Yum China has tailored its new Taco Bell restaurants to Chinese consumers’ tastes, omitting menu items including tacos made with Doritos shells and adding frozen cocktails. Taco Bell and sibling chains KFC and Pizza Hut have been evolving in China, as consumers have more dining options from local restaurants. – Adapted from The New York Times
French Café Overwhelmed
Le Bouche a Oreille, a small lunch spot in the French town of Bourges, was flooded with foodies after accidentally being awarded a Michelin star that was supposed to have gone to a similarly-named Parisian eatery. “Suddenly, we were rushed off our feet,” said owner Veronique Jacquet. – Adapted from the New Zealand Herald
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Food Industry News® April 2017
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25 Spices Every Kitchen Should Have
According to Pereg Natural Foods, here are 25 spices every kitchen should have: ■ Ground Cumin ■ Basil ■ Cinnamon
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Rising Labor Costs
Higher labor costs are a key concern among restaurant operators, with 62% saying their costs have risen over the past year and 64% predicting higher costs in 2017, according to a Datassential survey. Several factors, including minimum wage increases and employee turnover, are raising concerns and pointing to the need for a variety of solutions, writes Datassential’s Mike Kostyo. – Adapted from SmartBrief Food & Beverage
Keep learning. An idle mind is the devil’s workshop, and the devil claims what is wasted.
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The U.S. is throwing away $218 billion worth of food each year. That’s a problem that’s costing the average American family of four roughly $1,500 every year. And when good food goes to waste, so do all of the resources used to grow, store and transport it: Two major food industry retail and manufacturer associations recently announced voluntary guidelines to help make date labeling on food products less confusing and eliminate a key cause of consumer food waste. The Food Marketing Institute and Grocery Manufacturers Association guidance creates two standard labels to replace the myriad currently in use. “Best if used by” would be used to communicate quality, where the product is still safe to consume after the date. “Use by” would be used to tell that a product is highly perishable and/or has food safety concerns over time. The guidance closely follows the recommendations from NRDC and the Harvard Food Law and Policy Clinic’s landmark 2013 report, The Dating Game: How Confusing Labels Land Billions of Pounds of Food in the Trash, which brought the issue into the spotlight. Forty percent of food in America goes uneaten, and consumers are responsi-
Food Industry News® April 2017
ble for more of that waste than grocery stores, restaurants or any other part of the supply chain. Studies show that more than 80 percent of Americans misinterpret date labels and throwing food away prematurely, under the misconception that it’s necessary to protect their families’ health. There are no federal rules that set standard ways to date food labels, with the exception of infant formula. State and local rules vary and in most instances, industry practice has been to print dates based on the manufacturers’ suggestions for when food is likely to be at its freshest or peak quality. If global food loss and waste was a country, it would have the world’s largest greenhouse gas footprint after the U.S. and China. 28 percent of the world’s agricultural land—an area larger than Canada—is used to grow food that never gets eaten. In the U.S., 25 percent of our nation’s fresh water goes into producing food that is never eaten. Food waste is the single largest component of solid waste in U.S. landfills. This action from industry groups comes on the heels of new guidance issued by USDA in December, that encourages manufacturers and retailers of meat, dairy and eggs to use one universal “Best if used by” date label on their products.
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Food Industry News® April 2017
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Coco Pazzo Announces Yearlong Celebration of 25th Anniversary
Coco Pazzo, the iconic River North mainstay, today announced its 25th anniversary for a yearlong celebration. The festivities will encompass remembrances of things past (including a nod to its co-pioneers in Chicago’s culinary evolution), a Rites of Spring masquerade party and a look forward to what the next 25 years will hold. Coco Pazzo’s proprietor, Jack Weiss, brought the New York concept to Chicago in 1992, a transformational time for both the restaurant business and the River North neighborhood. Charlie Trotter had exploded onto the scene, building on the groundwork laid by a few brave souls in the early 1980s, including the likes of Rich Melman, Gordon Sinclair, Joe Carlucci, and Jerry Kleiner. Weiss was among the next generation of young restaurateurs who helped further expand Chicago’s culinary reputation. “We are proud to be a part of this great city’s culinary journey,” stated Weiss. “While operating restaurants in New York, there was a sense that something big was happening in Chicago. My goal was to take what I learned in Manhattan and immerse myself into the up-and-coming Chicago scene. It has been a wonderful experience and I look forward to the next 25 years.”
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Restaurant Consultancy Brings Fresh Dining Concepts Longtime restaurateur Doug Roth is excited to announce his restaurant consulting company, Playground Hospitality. With 35plus years of restaurant concept development and operational expertise, Roth and his team are aiding food service startups and established restaurants alike in refining a notable brand concept to stand out in the crowded industry. In addition to con-
sulting, the team is hard at work developing its own concepts to be announced later this year. As president of Playground Hospitality, Roth merges his valuable skill set with his passion for healthful dining and the hospitality industry to redefine restaurant concepts and shape new customer experiences. For more information visit www.playgroundhospitality.com.
Why Upstarts Build Faster Fans
Today the dynamics of competitive business advantage have shifted as companies are achieving advantage through access to assets rather than ownership of them. “Platform” companies, such as Google, Apple, and Facebook, build power by the network effect: the more customers a company has, the more valuable it is to each additional customer. In such cases being an early mover can result in a formidable advantage.
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Food Industry News® April 2017
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Engaging Prospects So They Want to Find You
By John Graham It’s easy to understand why some of those in sales say that getting customers to find them sounds like a lot of work. And they’re right, it is. Spending time trying to find prospects and getting negligible results is also a lot of work—wasted work. Even if you get in front of a few, the chances are that the timing is wrong. If a prospect doesn’t know the salesperson, it’s so easy to say “no thanks.” No one has time to meet with someone they don’t know. That’s not all. It doesn’t make sense for a salesperson to use valuable time being turned down—and probably for the wrong reasons. It’s easy to blow it, so don’t make the deadly mistake of asking for an appointment or, if that doesn’t work, the
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name of someone they may know that you can contact. If you do, you’re just another salesperson looking for a quick hit. This is how good prospects are lost. So, why not take a different approach—one that’s more consistent with how prospects think and what they expect from salespeople. It’s Pull Prospecting, making it possible for them to find you. Here’s how to go about it: In one sentence, describe why someone should do business with you. Develop a mindset for creating customers. What do you want to accomplish? Find someone who will listen to your spiel? Get through the door? If that’s what you want, then you’re in trouble; selling isn’t about the salesperson, it’s about the customer. Next, get inside your prospects’ heads. What’s the picture prospects have of you? Is it positive and compelling? If it isn’t—if there’s nothing special about you— you’re just another salesperson trying to get an order. Try these: • Focus on what prospects need, not what you want • Demonstrate your competence by sharing knowledge • Maximize your visibility by seeking presentation opportunities, blogs, and testimonials • Never stop building your prospect database • Communicate regularly by email, and social media No matter who you are or where you work, constant prospecting is your future in sales. More than anything else, it’s what makes you valuable. John Graham of GrahamComm is a marketing and sales strategy consultant and business writer. He is the creator of “Magnet Marketing,” and publishes a free monthly eBulletin, “No Nonsense Marketing & Sales Ideas.” Contact him at johnrgraham.com.
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Starbucks’ App - Pros & Cons The rapid adoption of Starbucks’ mobile ordering app is fueling backups at the pickup counter, said Chief Operating Officer Kevin Johnson. About 27% of the chain’s US orders now come via the app, and Starbucks is working on ways to alleviate the congestion, he said. – Adapted from The Chicago Tribune
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Food Industry News® April 2017
Overcoming the Fast Turnaround Issue with Custom Chairs
Custom chairs, like good food take time...until now. Brookfield, IL based Patio Partners has the capability to create almost any color metal chair for you in just days. The firm recently launched a metal furniture division to help better serve its food industry customers. Their goal is to fill the need for immediate durable on-trend chairs, which are customized with the color of your choice. The company maintains a large inventory of chairs which can be powder coated in any color, enabling you to choose your company color to help further build your brand identity. The powder coated finish is durable and holds up well against wear and tear. Customers will love the on-trend look and you will be impressed with all of the colors to choose from. Each chair has rubber bottom leg pads to protect floors from scratches and come fully assembled to cut down on labor and time. These chairs can also be stacked and store easily. Chairs are $49.99 with discounts for orders 30+. All powder coating is done onsite for efficiency and convenience. You can see the Patio Partners ad on page 43 of this issue.
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Food Industry News® April 2017
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Dining With
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ABRUZZO’S ITALIAN RESTAURANT & LOUNGE 1509 Division MELROSE PARK, IL 708-343-2255. This is a nice comfortable place serving excellent Italian cuisine. They have pictures on the walls of different celebrities. In the back room they offer a lunch buffet from 11:00 am until 2:00 pm. I stopped in for lunch and ordered off the menu. They start you off with hot bread, butter and olive oil. You can get filled up on that. I tried their Chicken Vesuvio with potatoes & peas and for dessert one of their cannollis. BERKOT’S SUPER FOODS 11333 W. 159th St. ORLAND PARK, IL 708-590-4021. This is a family owned full-service grocery store. The day I was there they had a lot of demos going on so you were able to snack while you were shopping. Prices and product selection were great! Their deli and meat department caught my attention. Everything looked so appetizing. I picked up some salads and a couple of steaks. Their staff was extremely friendly and helpful making it a pleasant shopping experience. H MART 3385 Milwaukee Ave. GLENVIEW, IL 847-510-6222. This is a grocery store with a large seafood department. They have a lot of Asian specialties from Korea and Japan. The condiment aisle had so many different types of sauces to choose from. I picked up a couple bottles of sauce including a bottle of Jufran banana sauce, which I thought was unique. I also picked up some BBQ cracker nuts and a box of Korean red ginseng honey ginger tea. SCHOOP’S HAMBURGERS 444 Chicago Ridge Mall CHICAGO RIDGE, IL 708-499-0840. This is an old fashioned burger restaurant serving fresh, never frozen grilled burgers. You can find them in the food court. Place your order and they will call you when it’s ready. I tried the bacon cheeseburger with onions and an order of their curly fries. It was so good. They also have milk shakes, but this time I just ordered a Coke. They have numerous locations in Indiana and Illinois. SMACK SHACK 326 N. Morgan CHICAGO, IL 312-973-1336. They are known for their lobster rolls and New Orleans style influenced cuisine. On the menu they have shrimp & grits, southern fried chicken, fried green tomatoes and biscuits. Go on the weekend for the brunch buffet and let the feast begin. They have a raw bar, carving station, omelet station, chicken and waffles, coffee station & desserts. If you like, you can add a drink package to the brunch buffet. The food is amazing! STEAK N EGGER 5611 S. Archer Rd. SUMMIT, IL 708-5460678. This diner style restaurant is open 24 hours. Their motto is, “We doze but never close”. This is a very friendly ,customer oriented place. The breakfast dishes going past me looked amazing, but I decided to get lunch. I tried their patty melt; the bread was crisp and the cheese perfectly melted with an order of homemade mashed potatoes. Their prices can’t be beat. Next time, I’m getting the steak and eggs. WHOLE GRAIN FRESH MARKET 665 Pasquineli Dr. WESTMONT, IL 630-323-1668. This was an interesting place to browse around. They had all kinds of stuff including household items, cooking utensils, beverages, teas and a ton of snacks and munchies. I picked up a couple of bags of flavored sunflower seeds which came from China, some coconut cookies and a bag of shrimp wasabi chips
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Filipino Food Gets Its Due
Filipino food topped several 2017 trend lists thanks to several high-profile restaurants such as Bad Saint in Washington, D.C., and chefs including Dale Talde of Talde Miami and the forthcoming Rice & Gold. The cuisine, which mixes influences from Malaysian, Chinese, and Spanish cooking, has historically been a hard sell for US diners, but 2017 will be its year to shine, Kate Krader writes. – Adapted from Bloomberg
Concept Tests from Road to Riches
A growing number of food truck owners in Maine are launching brickand-mortar restaurants after testing their concepts and finding success on the road. “The food truck model is a great way to get your name out there and allow people to get to know who you are on an intimate level,” said Karl Deuben, co-owner of Portland’s East Ender. – Adapted from Bangor Daily News
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Food Industry News® April 2017
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Call: (872) - CHEF (2433) Visit: ccpChicagoland.org The second generation operators of the Charcoal Oven Restaurant in Skokie, Illinois say they read each copy of Food Industry News cover to cover and that it is their favorite trade magazine. The restaurant has a rich heritage, dating back to 1949. Founder Phillip Georgouses, had some big ideas about the menu which was transformed from a roadhouse in the 1930’s to a restaurant. By the 1960s, a “real” kitchen was be added to cook up the Charcoal’s new regime of dining fare — fresh fish, Greek chicken and lamb chops served on “real” white tablecloths with “real” silver. Think gin joint turned supper club, but Charcoal Oven is 100 percent authentic. Today the Charcoal Oven enjoys a resurgence under the direction of Phill’s daughter Maria and her husband Rich (pictured above).
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loved their jobs—but could just not fit in with their co-workers. Prior to the time you terminate an employee, think about the person’s abilities and strengths that might be far better utilized elsewhere. Has a skill of his been underused at this business? Is he trying to cope with a job here for which he is underskilled (our mistake, not his)? If it is a personality problem for us, might that very personality be an asset somewhere else? Whatever the case, it is important to let the person down as easily as possible. This way you both win.
the robey Named one of travel + leisure’s “Best New Hotels in the World” 2017 Unveiling the prominent “It List” for 2017, the annual collection of the most notable hotel properties around the world, Travel + Leisure names The Robey (Chicago) a Best New Hotel in the World. Praised for its “alchemy of great aesthetics, prime location, thrumming atmosphere,” and “wallet-friendly price tab,” The Robey, which opened November 2016, proudly receives this distinguished accolade, further establishing the property as one of the preeminent new hotels in the United States. Opened by Mexico-based boutique hotel operator Grupo Habita, The Robey is the group’s second U.S. property in its collection of fifteen unique hotels. Encompassing 44 hotels and resorts, Travel + Leisure’s “It List” serves as a definitive guide to the best gateways across the world, spotlighting properties exuding stunning design, unwavering hospitality, affordability, culinary prowess, and more. Pinpointing that special something at every property, The Robey is highlighted for its design-forward décor and unbeatable location in the heart of Chicago’s bustling Wicker Park neighborhood. Travelers would be “hard-pressed to find another Windy City hotel to rival” this boutique property, thanks to its facilities, location, and overall value. “We’re thankful and honored by the recognition on this esteemed list of hotels across the globe, and thrilled to bring a dynamic, modern concept to Chicago. We’re focused on providing patrons with exceptional, approachable hospitality in a truly modern environment, and we’re excited for the future ahead,” said Santiago Leon, General Manager of The Robey. Grupo Habita stamps their first Chicago property by deftly weaving the building’s storied past with modern yet authentic hospitality, creating a place where visitors and locals alike can meet and experience Chicago in a new way. The Robey, developed by Chicago-based Convexity Properties and operated by Grupo Habita, is housed in the 1929 landmark Art Deco Northwest Tower in the vibrant Wicker Park and Bucktown neighborhoods between The Loop and Logan Square. Belgian design duo Nicolas Schuybroek Architects and Marc Merckx Interiors transformed this former office building into a contemporary hotel equipped with 69 rooms and breathtaking 180-degree views of Chicago’s skyline.
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Food Industry News® April 2017
AROUND CHICAGO With Valerie Miller
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CELEBRATING 50 YEARS!
ANIMALE
It all started with Animale’s burger - an Italian ciabatta bun topped with two juicy Piedmontese patties, creamy fontina cheese, pickles and “Savage Sauce”. This ultimate burger shows off Chef/Owner Cameron Grant’s skills when it comes to grilling a must have patty. As of March, Chef Cameron invited local chefs to join in, all in the name of charity. Challenging chefs across Chicago to put their patty-building skills to work. Animale kicked off its first Chef Burger Series benefitting Meals on Wheels Chicago, bringing local chefs and diners together over the love of a good burger. From now through October, it’s all eyes on burgers at Animale, with seven remaining chefs collaborating with Chef Grant, all for a charitable cause. Aiding in Meals on Wheels goal of supporting homebound seniors and those with disabilities, Animale’s Chef Burger Series welcomes a slew of culinary greats grilling up an exciting variation of a classic patty each month. Chef Burger Series Lineup Chef Ashlee Aubin of Salero’s kicked off the series in March with his rendition of a lamb burger with bread & butter pickles, fontina, red onion, kalamata olive aioli and butter greens. Schedule of Upcoming Chefs Include: Brian Fischer- Entente – April Dan Pancake- Autre Monde Café & Spirits – May Chris Pandel- Swift & Sons - June Craig Fass- Bad Apple – July Aaron Cuschier – The Dearborn – August Hunter Moore - Parson’s Chicken & Fish - September Scott Shulman - Homestead on the Roof- October Animale is an authentic casual Italian restaurant featuring unique and nontraditional regional delicacies, handmade pastas, Panini, and other creative items. Animale inspired by the characteristics of an animal – one that feeds itself to survive, features a convenient counter-service ordering system where in turn the cooks are the actual servers presenting food to and waiting on diners once they’re seated. Animale is located at 1904 N. Western in Chicago.
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US Consumers Still Like Salads Restaurant Salt Salads show up on the Rule Upheld in New majority of restaurant menus, and more than York Appeals Court half of US consumers eat a green salad as a side dish or main meal about once every three days, Datassential’s Renee Lee writes. Chains such as Sweetgreen and Salad & Go are expanding the category in the fast-casual arena, and non-salad chains including Chicago’s Roots Pizza are creating robust salad menus, according to Datassential’s new MenuTrends Keynote Report on salads. – Adapted from SmartBrief Food & Beverage
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A New York state appeals court has upheld a lower court’s ruling that New York City’s rule requiring restaurant chains to label dishes that contain more than a day’s recommended amount of sodium is constitutional and beneficial to consumers. NRA has challenged the rule, saying such local mandates are expensive and burdensome for businesses. – Adapted from WBTW-TV
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Food Industry News® April 2017
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3/10/17 1:16 PM
■ No one will tell you to shower regularly, but it is a good start. ■ Do not go to work if you’re too sick. If you do, you are pushing yourself in the wrong direction and exposing your colleagues to your germs. ■ Maintain house rules; there’s a reason they’re there (eye-roll at another mention of “rules are meant to be broken”). ■ Keep your workspace clean and make sure cups and leftovers are cleared. ■ Don’t eat smelly or messy food at your desk, please? ■ Keep the washroom clean. Do not leave dirty toilet seats or a messy trail of toilet-paper horror; that’s the stuff nightmares are made of. As they say, cleanliness is right next to godliness.
Chef Profile Foster Deadman US Foods 962 Bluebird Court Hartford, Wisconsin Phone: 920540-8314 Birthplace: Green Bay Current Position: Food Fanatic Chef First Foodservice Job: Dishwasher Favorite Food: Yes please Awards/Honors: 2017 Cutting Edge Award ACF Worst Part of Job: None Most Humorous Kitchen Mishap: Got a dish washer arm stuck to my finger and had to go to the hospital ambulance garage to have them saw it off.... the part, not my finger Favorite Food to prepare: Yes What part of the job gives the most pleasure: Working with others toward a common goal If you couldn’t be a chef, what would you be and why: Motivational speaker. I love to be able to be the catalyst for others to realize their potential Best advice you ever got was: You have two choices every morning, to continue to sleep with your dreams or wake up and chase them Where do you like to vacation: That’s not a word I am familiar with :-)’ What do you enjoy most about FIN: They are always friendly and excited to know more about what is happening in our industry ■ Put your phone on silent mode or, at least, turn the volume down so no one is subjected to your ringtone, and avoid talking loudly in your work area (worse, near someone else’s). ■ And finally, bosses,
take note: Don’t name and shame, please. Humiliating an employee in front of others reflects badly on you. There is always a better way of handling a situation— even if it’s the hardest thing you have to do.
3/16/17 8:21 AM
Photos courtesy: avistudiousa.com,
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Food Industry News® April 2017
Now Buying Quality Trucks, All Brands!
Photos courtesy: avistudiousa.com,
Chefs Hall of Fame Banquet Continues on page 35
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From Steakhouse to Burger Stand Celebrity chef and Knife Steakhouse owner John Tesar will expand his high-end concept into the quickservice arena this year with the launch of Knife Burger, a Dallas food stall that will offer a pared-down menu of gourmet burgers, shakes and fries at affordable prices. The new venture reflects restaurants’ growing efforts to expand into new industry segments. – Adapted from Food Newsfeed
People remember if the service was bad or the server was terrific. It is a team effort to provide an experience worth returning to!
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Palace Grill Catering Shop
The Palace Grill Catering Shop is a family owned business where quality counts. This Catering Shop proudly caters the same delicious food from the famous Palace Grill restaurant in Chicago. The Palace Grill has been serving great food at affordable prices for 78 years. George Lemperis has owned and managed the Palace Grill for 35+ years! In 2012, George’s daughter, Christina Lemperis graduated from the University of Illinois at Urbana/Champaign and joined the team to carry on the family tradition. In 2015 Christina started the Palace Grill Catering Shop, which guarantees the same mouth-watering food and is delivered right to your door! There is no better way to start your day than with a hearty Palace Grill meal. Craving a delicious breakfast before sitting behind your desk for hours? The Catering Shop can bring you their famous skillets! Looking to bring together coworkers for company brainstorming over lunch? Nothing gets the brain working better than their caprese skewers, mini kaiser rolls or their famous macaroni and cheese, which is made from a secret family recipe! Just ask the Chicago Blackhawks! The Hawks regularly cater egg sandwiches known as “heart stoppers” before practice. Serving breakfast, lunch and dinner, the Catering Shop makes hungry people happy. From corporate events and holiday parties to birthday and graduations, the Catering Shop is there to help!
Ralph CSI Has Your Equipment DNA Commercial Kitchen Equipment is more sophisLauren’s ticated than ever before. Advancements in technolFirst Dining ogy and manufacturing have given us Blast Chillers, Ovens, Combi Steamers, Microwave-ConDestination Conveyor vection ovens, and Automated Fryers just to name a few. Keeping it all running efficiently is a huge task. in London That is why since 1984, more operators have called Fashion brand Ralph Lauren has expanded its in-store restaurant presence with the opening of Ralph’s Coffee & Bar inside its Regent Street flagship in London. The retailer also operates restaurant concepts at its stores in New York City, Chicago and Paris.
– Adapted from The New York Times
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Food Industry News® April 2017
on CSI to keep them running. Ultimately, if CSI keeps you in business, you will keep them in business. With their Preventative Maintenance Program, their highly skilled, factory trained, CFESA Certified Technicians will inspect and calibrate your equipment on a frequency that meets your schedule. A report of your equipment is generated. If a part is needed, their warehouses are stocked with the largest parts inventory in the nation. Their goal is to minimize your downtime, maintain a consistent operation in preparing food and, reduce your energy usage and emergency repairs. For more information, see their ad on page 28
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TraVel With Valerie Miller
DesTinaTion: neW BuFFalo, MiChigan Four WinDs Casino
Getting There: Drive/Amtrak Train/ Casino Shuttle Bus (Approximately an hour and a 15 minute drive from Chicago)
The Casino Shuttle picks up at Chinatown in Chicago at 2734 S. Wentworth. Passengers must be 21 years old or older with a valid photo ID. The cost is $6.00 and the bus runs 7 days a week. For more info and scheduled times, log on to fourwindscasinoshuttle.com Four Winds Casino in New Buffalo, Michigan is owned by the Pokagon Band of Potawatomi Indians. Four Winds offers 130,000 square feet of gaming with slot machines, table games, five restaurants, entertainment bars, retail venues, Silver Creek Event Center and a 415 room hotel, making it the premier gaming resort in the Midwest. Dining: Copper Rock Steakhouse – an elegant, white tablecloth steakhouse. Situated at the entrance of the Steakhouse is one of the largest pieces of copper ever displayed in its natural form. Copper retains a special importance to the Potawatomi and other people as a spiritual gift with important ceremonial value and meaning. Hard Rock Café – the menu is Classic All American food including burgers and a large selection of sandwiches and salads. The restaurant spans two levels with a live performing stage. Pick up a souvenir at The Rock Shop. The Buffet – variety of cooking stations and dishes from around the world with seating for up to 500 guests. Timber Fast Food & Deli – open 24 hours offering breakfast, deli sandwiches, burgers, hot dogs and pizza. Hotel Packages include: Golf Package – Blackthorn or Harbor Sands Stay and Play Package Wine and Tour Package - Grape and Grain Wine Tour that includes a stop at 4 local wineries, tastings, fees and lunch. Visit –fourwindscasino.com/newbufffalo for rates and availability. Take a break and have some fun. Go for the day or spend a couple nights at the hotel. Try your hand at blackjack or play the slots. The penny and quarter slots are my favorites. There are plenty of places to dine, so you can stay on the property. The Beach Boys will be performing at Four Winds New Buffalo on Friday June 30th, 2017. Four Winds Casino is located at 1 Wilson Road in New Buffalo, Michigan.
FYI - Four Winds Casino will be opening another location in South Bend, Indiana which is now under construction.
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Chefs Explore Curry
Curry is gaining favor with US chefs and restaurants looking to expand their menus with flavors from India and Thailand, according to Datassential. Curries are increasingly popping up at non-ethnic restaurants, including The Wandering Table in Spokane, Wash., which features a dish made with massaman curried clams and Alaska pollock. – Adapted from nrn.com
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McDonald’s Rules the Late Night Driving Crowd According to data from the communitybased navigation driving app, Waze, McDonald’s is an overall favorite between the hours of midnight and 5am, with other popular fast-food chains in the top 5, during this same timeframe: 1. 2. 3. 4. 5.
McDonald’s Taco Bell Denny’s IHOP Wendy’s
The preferences vary by state, with 43% of Texans going to Whataburger between the hours of midnight and 5am, while Californians and New Yorkers are both strong McDonald’s markets. – Waze data from December 2016
Clamshell Packaging Hazard
Will your business work because of THEM or YOU?
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You’ve purchased a much-needed part, but it’s sealed in thick plastic. Can you get the product out of the plastic clamshell without slicing a couple of fingers in the process? Before you pull out the tools, check the back of the package to see if there are any perforations or tabs that you can use to pull the plastic apart easily. If there are not, go and find your can opener. Open one side of the packaging as if it were a can. The opener will not go around corners. Either way, if they are too tough, call to complain or return it, requesting a replacement that is not sealed.
Food Industry News® April 2017
Chef Profile Don Zajac Restaurant: Hilton Chicago/Oak Lawn 9333 S Cicero Avenue Oak Lawn, Illinois Phone: 708-229-8920 Birthplace: Chicago Heights IL Current Position: Executive Chef/F&B Director First Foodservice Job: Utility cook/dishwasher at Abe’s Log Cabin Favorite Food: Polish; smoked kielbasa, sauerkraut pierogi’s tossed with onions and topped with sour cream, dill potatoes and a couple of paczki. Awards/Honors: ACF awards; three Silver medals, Three Bronze medals and one competition Diploma Chicago Chef Ambassador to the 2009 Taste and Music Fest in Belfast, Northern Ireland, 2010 ACF Windy City Professionals, Inc. President’s award; Member of the Year, 2013 ACF Windy City Professional Culinarian’s President’s Honor of Merit, ACF Windy City Professionals, Inc. two term Corresponding Secretary, Chapter Vice President of the ACF Windy City Professional Culinarian’s; Chapter Vice President of the ACF Chefs and Culinary Professionals of Chicagoland; featured Chef on the television show, Poland on a Plate; 2011 ACF Achievement of Excellence Awards for Pier 37. Memorable Customers: Dick Butkus, Ozzie Guillén, Josh Duhamel, Otis Wilson, my family, the Chicago Bears Worst Part of Job: Time away from family. Most Humorous Kitchen Mishap: Helping out the Pastry Chef, I scaled out the recipe for carrot cake only to find out his unlabeled bin was actually salt, not sugar. Now, I always taste first. Favorite Food to prepare: I know it’s overused, but, anything farm to table. There is nothing like simple preparation of fresh, quality ingredients. What part of the job gives the most pleasure: At this stage of my career, mentoring the up and coming generation of cooks. If you couldn’t be a chef, what would you be and why: A musician, I loved playing the alto saxophone and performing. Best advice you ever got was: As I am so focused on being the best I can be, sometimes you have to take your foot off the gas. You have to be able to appreciate the reward of the hard work. Where do you like to vacation: Vacation? Although, I have enjoyed Siesta Key, Florida, Ireland, Canada and Cable Beach in the Bahamas. What do you enjoy most about FIN: What is not to enjoy? Great, concise articles, great exposure of the vendor’s and Shmoozefest networking.
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Food Industry News® April 2017 ACCOUNTANTS BDO (Formerly SS&G)........................................ 312-863-2320 Baker Tilly ........................................................... 312-729-8100 Chamlin, P C ....................................................... 847-583-8800 WeiserMazars LLC ............................................. 312-863-2400 ACCOUNTING FIRMS Parhas & Associates ......................... Page 15 ... 708-430-4545 WeiserMazars LLC ............................................. 312-863-2400 ADVERTISING Food Industry News ............................................ 847-699-3300 AIR CONDITIONING-SYSTEMS CLEANING Olympia Maintenance ......................................... 708-344-0344 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 30 ... 630-954-1244 ASSOCIATIONS Chefs and Culinary Professionals ..... Page 26 ..872-256-CHEF Illinois Restaurant Association .......... Page 02 ... 312-787-4000 GARC.................................................................. 847-824-6941 Illinois Dept of Agriculture ................................... 217-782-5809 ASSOCIATIONS & TRADES American Culinary Federation ............................ 800-624-9458 ATM MACHINES Meirtran ATM..................................... Page 46 ... 800-382-5737 ATTORNEYS Dregerlaw............................................................ 312-322-0955 Scharf Banks Marmor ......................................... 312-662-4897 Tabahi Law .......................................................... 847-260-8182 AUCTIONEERS Bob King Auctions ............................. Page 26 ... 847-363-2268 AWNINGS & CANOPYS Chesterfield Awnings ........................ Page 16 ... 312-666-0400 Universal Awnings & Signs ............... Page 18 ... 773-887-3935 BAGS-ALL TYPES Bulldog Packaging ...............................................630-458-1152 BAKERS-WHOLESALE Gerhard’s European Desserts .......... Page 12 ... 847-234-0023 Gonnella Baking Co .......................... Page 22 ... 312-733-2020 IL Mulino di Valenzano Bakery .......... Page 16 ... 773-934-1625 Lezza Spumoni & Desserts............... Page 09 ... 708-547-5969 Eli’s Cheesecakes............................................... 773-736-3417 JR Dessert Bakery .............................................. 773-465-6733 Julius Meinl Coffee N Tea ................................... 773-954-7571 Labriola Baking Company ....................................708-371-1119 Milano Baking Company ................................... 800-495-BUNS Silverland Bakery ................................................ 708-488-0800 BAKERY EQUIPMENT Leach Food Equipment Dist.............. Page 10 ... 815-712-7707 BAKERY-PRODUCTS Instantwhip Chicago.......................... Page 20 ... 800-933-2500 BAKLAVA Libanais Sweets .................................................. 847-329-5060 BANNERS Universal Awnings & Signs ............... Page 18 ... 773-887-3935 BANNERS & POSTERS Accurate Printing................................................. 708-824-0058 BAR SNACKS Belmont Sausage Company ............. Page 20 ... 847-357-1515 BAR SPOTTING/HOSPITALITY SECURITY Petritis Group Inc IL Lic 117001002 .................... 847-705-6619 BAR STOOLS Chicago Booth .................................. Page 21 ... 773-378-8400 Richardson Seating-Fse Division ...... Page 48 ... 312-829-4040 Waco Manufacturing ........................................... 312-733-0054 BAR SUPPLIES Ramar Supply Co.............................. Page 06 ... 708-233-0808 Alfa Restaurant Supply ....................................... 773-588-6688 BATCH FREEZERS Kool Technologies ............................. Page 18 ... 630-483-2256 BBQ SAUCE Ken’s Foods ...................................... Page 47 ... 800-633-5800 BEEF New S B L Inc ................................... Page 32 ... 773-376-8280 BEVERAGE DISPENSING-EQUIPMENT United Fast Food & Beverage............................. 847-928-0026 BEVERAGES Lifestyle Beverages............................................. 630-941-7000 BLOODY MARY GARNISHES Belmont Sausage Company ............. Page 20 ... 847-357-1515
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BOOTHS Chicago Booth .................................. Page 21 ... 773-378-8400 Waco Manufacturing ........................................... 312-733-0054 BOOTHS-UPHOLSTERERS Chicago Booth .................................. Page 21 ... 773-378-8400 BREAD & ROLLS Gonnella Baking Co .......................... Page 22 ... 312-733-2020 IL Mulino di Valenzano Bakery .......... Page 16 ... 773-934-1625 BREAKFAST SAUSAGE Fontanini ........................................... Page 07 ... 708-485-4800 BREAKFAST-FOODS Menza Foods .................................... Page 39 ... 630-230-0332 BUTTER-CLARIFIED Danish Maid Butter Co ...................... Page 14 ... 773-731-8787 Grassland Dairy Products ................................... 715-267-7767 BUTTER-NON-GMO Grassland Dairy Products ................................... 715-267-7767 BUTTER-ORGANIC Grassland Dairy Products ................................... 715-267-7767 BUTTER-PREPORTIONED-WHIPPED Danish Maid Butter Co ...................... Page 14 ... 773-731-8787 CABLE TV-SALES & INSTALLATION All Sports Direct .................................................. 630-918-3000 CALAMARI Fisherman’s Pride ............................. Page 23 ....800-543-2110 CANNOLI & CANNOLI PRODUCTS Lezza Spumoni & Desserts............... Page 09 ... 708-547-5969 CASH & CARRY OUTLETS GFS Marketplace ................................................ 800-968-6525 CASH & CARRY WHOLESALERS Costco Business Center ................... Page 28 ... 708-552-9017 CASH REGISTERS Advanced Data Systems......................................708-388-6111 CASH REGISTERS & SUPPLIES Schmaus Cash Register & POS ......................... 847-675-6066 CATERING-VEHICLES DCI Central ....................................... Page 04 ... 800-468-7478 CCTV SYSTEMS Chicago Cardinal Communication ...................... 708-424-1446 CELLULAR EQUIPMENT & SERVICE Air Corp Wireless .............................. Page 43 ... 630-514-9333 CENTER OF THE PLATE ITEMS (COP) US Foods ............................................................ 800-323-1004 CHAIR REFINISHING Wehrli Woodworks ............................ Page 02 ... 630-357-9663 CHAIR/BARSTOOL REPAIRS Restaurant Chair Repair ..................................... 630-424-0424 CHAIRS-COMMERCIAL Chicago Booth .................................. Page 21 ... 773-378-8400 Richardson Seating-Fse Division ...... Page 48 ... 312-829-4040 Waco Manufacturing ........................................... 312-733-0054 CHAIRS-CUSTOM COLORS Powder Coating Specialists .............. Page 43 ... 708-387-8000 CHARCOAL Charcoal Supply Company ................................. 312-642-5538 CHEESECAKES Eli’s Cheesecakes............................................... 773-736-3417 CHICKEN-PROGRAMS FSI/Foodservice Solutions .................................. 847-719-6088 CHILI Captain Ken’s Foods......................... Page 27 ....800-510-3811 Bistro Soups (Div of Vienna Beef) ...................... 773-278-7800 CHOCOLATES Dessert Concepts ............................................... 773-640-4727 CHOCOLATES-BULK Mellos Snacks ......................................................312-550-1911 CIGARS Pacific Cigar Company ..................... Page 46 ....630-972-1189 CLASSIFIED ADVERTISING Food Industry News ............................................ 847-699-3300 CLEANING PRODUCTS SuperClean ......................................................... 847-361-0289 CO-PACKERS T F Processors.................................. Page 18 ... 847-709-2600 COFFEE Farmer Brothers Coffee ...................................... 312-437-1818 Ronnoco Coffee .................................................. 630-669-2885 COFFEE & TEAS Royal Cup Coffee.............................. Page 04 ... 630-254-3365 Julius Meinl Coffee N Tea ................................... 773-954-7571 Ronnoco Coffee .................................................. 630-669-2885 COFFEE HOUSE PRODUCTS Ronnoco Coffee .................................................. 630-669-2885
Page 33 COFFEE ROASTERS Tec Foods Inc.................................... Page 16 ... 773-638-5310 Ronnoco Coffee .................................................. 630-669-2885 Tugboat Coffee ................................................... 630-390-6613 COFFEE-GOURMET & SPECIALTY Julius Meinl Coffee N Tea ................................... 773-954-7571 Ronnoco Coffee .................................................. 630-669-2885 COFFEE-ICED & COLD BREWED Ronnoco Coffee .................................................. 630-669-2885 COLD STORAGE Perishable Distribution Solutions ........................ 888-491-1641 COLD STORAGE-PORTABLE Portable Cold Storage....................... Page 10 ... 800-535-2445 COMBI-STEAMERS Rational USA....................................................... 888-320-7274 CONSTRUCTION COMPANIES Walter Daniels Construction ............. Page 10 ... 773-775-0170 CONSULTING & DESIGN A D E Foodservice Equipment .............................630-628-0811 CONTRACT LABOR SERVICES Atlas Employment Services .............. Page 25 ... 847-671-1557 CONTRACT MANUFACTURING Bistro Soups (Div of Vienna Beef) ...................... 773-278-7800 CORNED BEEF HASH Menza Foods .................................... Page 39 ... 630-230-0332 CORNED BEEF-FRESH Vienna Beef .......................................Page 11 ... 773-278-7800 EX-Cel Corned Beef ........................................... 312-666-2535 CORPORATE GIFTS Vienna Beef .......................................Page 11 ... 773-278-7800 CREDIT CARD PROCESSING Advanced Data Systems......................................708-388-6111 DAIRY-PRODUCTS Instantwhip Chicago.......................... Page 20 ... 800-933-2500 DELIVERY-VEHICLES DCI Central ....................................... Page 04 ... 800-468-7478 DESSERTS Algelato Chicago ............................... Page 27 ... 847-455-5355 Gerhard’s European Desserts .......... Page 12 ... 847-234-0023 Dessert Concepts ............................................... 773-640-4727 Eli’s Cheesecakes............................................... 773-736-3417 DESSERTS-WHOLESALE Lezza Spumoni & Desserts............... Page 09 ... 708-547-5969 DIGITAL MENU BOARDS Advanced Data Systems......................................708-388-6111 DIRECT MAIL PROGRAMS Food Industry News ............................................ 847-699-3300 DIRECT TV BKS Enterprises...................................................847-352-1118 DIRECTV All Sports Direct .................................................. 630-918-3000 DISHWASHER-LEASING & RENTAL Lee’s Foodservice ............................. Page 14 ....800-728-1102 Cintas Corporation .............................................. 630-543-3666 DISTRIBUTOR SALES REPS Jeff Goworowski.................................................. 773-851-7833 DUCT CLEANING Black Diamond Plumbing & Mech..... Page 21 ... 866-855-2932 Enviromatic Corp of America ............ Page 12 ... 800-325-8476 Averus ................................................................. 800-393-8287 Olympia Maintenance ......................................... 708-344-0344 DVR (DIGITAL VIDEO SURVEILLANCE) Advanced Data Systems......................................708-388-6111 ELECTRICAL REPAIR & MAINTENANCE Black Diamond Plumbing & Mech..... Page 21 ... 866-855-2932 Mackay Heating & Mechanical.......... Page 30 ... 847-381-0448 ENERGY BROKER Century Energy Solutions ................. Page 26 ... 630-817-3164 ERP SOFTWARE-FOR DISTRIBUTORS TopshelfDS........................................ Page 45 ... 770-883-7441 ESPRESSO COFFEE EQUIPMENT United Fast Food & Beverage............................. 847-928-0026 ETHNIC FOODS Kikkoman Sales USA ........................ Page 30 ... 630-954-1244 FAUCETS Faucet Shoppe The .......................... Page 02 ... 773-478-3890 FILM-CUSTOM PRINTED Prairie State Group ............................................. 847-801-3100 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 Henrichsen Fire & Safety Equip .......................... 800-373-9714 FIRE-EXTINGUISHERS Averus ................................................................. 800-393-8287 Henrichsen Fire & Safety Equip .......................... 800-373-9714 FIRST AID-EQUIPMENT & SUPPLIES Affirmed Medical Service .................................... 847-322-9185 FISH ChiTown Fish & Seafood................... Page 20 ... 800-574-7748 FLATBREADS Grecian Delight Foods ........................................ 847-364-1010 FLEXIBLE PACKAGING Prairie State Group ............................................. 847-801-3100 FOOD BROKERS Quality Food Brokers .......................................... 847-797-1006 UJ Marketing ....................................................... 847-668-9068 FOOD DISTRIBUTORS Costco Business Center ................... Page 28 ... 708-552-9017 Devanco Foods ................................. Page 20 ... 847-228-7070 Tec Foods Inc.................................... Page 16 ... 773-638-5310 Alfa Restaurant Supply ....................................... 773-588-6688 Anichini Brothers ................................................. 312-644-8004 Chef’s Quality Meats ........................................... 708-333-0880 Christ Panos Foods ............................................ 630-735-3232 Cugini Distribution ............................................... 708-695-9471 GFS Distribution.................................................. 800-968-6391 Grecian Delight Foods ........................................ 847-364-1010 Kronos Foods...................................................... 800-621-0099 US Foods ............................................................ 800-323-1004 FOOD EQUIPMENT Bob King Auctions ............................. Page 26 ... 847-363-2268 FOOD EQUIPMENT MANUFACTURERS Sammic Corp ...................................................... 224-307-2232 FOOD PROCESSING EQUIPMENT CONTROLS Lumenite Control Technology ........... Page 40 ... 847-455-1450 FOOD PRODUCTS Devanco Foods ................................. Page 20 ... 847-228-7070 Menza Foods .................................... Page 39 ... 630-230-0332 Tec Foods Inc.................................... Page 16 ... 773-638-5310 GFS Marketplace ................................................ 800-968-6525 Grecian Delight Foods ........................................ 847-364-1010 Neil Jones Food Company.................................. 800-543-4356 Riverside Foods .................................................. 800-836-8303 FOOD PRODUCTS-PREPARED Captain Ken’s Foods......................... Page 27 ....800-510-3811 FOOD-DISTRIBUTION SOFTWARE TopshelfDS........................................ Page 45 ... 770-883-7441 FOOD-PRODUCTION SOFTWARE TopshelfDS........................................ Page 45 ... 770-883-7441 FOODSERVICE DISTRIBUTORS GFS Distribution.................................................. 800-968-6391 FOODSERVICE EQUIPMENT Leach Food Equipment Dist.............. Page 10 ... 815-712-7707 March Quality Used & New Equip..... Page 15 ... 800-210-5895 Losurdo Inc ......................................................... 630-833-4650 Rational USA....................................................... 888-320-7274 Thunderbird Food Machinery .............................. 866-451-1668 FOODSERVICE EQUIPMENT & SUPPLIES Boelter Foodservice Equip & Supply Page 19 ... 888-263-5837 Alfa Restaurant Supply ....................................... 773-588-6688 FOODSERVICE EQUIPMENT-REPAIR CSI - Coker Service Inc .................... Page 28 ... 888-908-5600 Mackay Heating & Mechanical.......... Page 30 ... 847-381-0448 Cobblestone Ovens ............................................ 847-635-0172 FOODSERVICE- LAYOUT & DESIGN A D E Foodservice Equipment .............................630-628-0811 Losurdo Inc ......................................................... 630-833-4650 Sarfatty Associates ..............................................847-920-1100 FOODSERVICE-EQUIPMENT PARTS CSI - Coker Service Inc .................... Page 28 ... 888-908-5600 Cobblestone Ovens ............................................ 847-635-0172 FOODSERVICE-SUPPLIES Ramar Supply Co.............................. Page 06 ... 708-233-0808 GFS Marketplace ................................................ 800-968-6525 FREEZER & REF TRAILER RENTAL/LEASING Portable Cold Storage....................... Page 10 ... 800-535-2445 FREEZERS-ALL TYPES Custom Cooler & Freezer ................. Page 08 ... 630-879-3131 FRYERS FSI/Foodservice Solutions .................................. 847-719-6088 FURNITURE/FIXTURES/DESIGN Vitro Seating Products ........................................ 800-325-7093
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Page 34 GASKET REPLACEMENT SERVICE Hands on Gaskets & Hardware .......................... 708-641-7007 GELATO Algelato Chicago ............................... Page 27 ... 847-455-5355 Palazzolo’s Artisan Dairy .................. Page 06 . 800-4GE-LATO GELATO EQUIPMENT & SUPPLIES Kool Technologies ............................. Page 18 ... 630-483-2256 Palazzolo’s Artisan Dairy .................. Page 06 . 800-4GE-LATO GENERAL CONTRACTORS Walter Daniels Construction ............. Page 10 ... 773-775-0170 GIARDINIERA Authentic Brands............................... Page 14 ... 708-749-5430 E Formella & Sons .............................................. 630-873-3208 V Formusa Company .......................................... 847-813-6040 GLYCOL REFRIGERATION SYSTEM & REPAIR Mackay Heating & Mechanical.......... Page 30 ... 847-381-0448 GOURMET-FOOD PRODUCTS Viola Imports ....................................................... 847-690-0790 GPS VEHICLE TRACKING Air Corp Wireless .............................. Page 43 ... 630-514-9333 GREASE REMOVAL SERVICE DarPro Solutions/Darling Int’l .............................. 708-388-3223 Kaluzny Bros Inc ................................................. 815-744-1453 GREASE TRAP PUMPING SERVICE Tierra Environmental......................... Page 18 ... 888-551-1998 DarPro Solutions/Darling Int’l .............................. 708-338-3223 Kaluzny Bros Inc ................................................. 815-744-1453 GREASE-EXHAUST CLEANING Enviromatic Corp of America ............ Page 12 ... 800-325-8476 Averus ................................................................. 800-393-8287 Olympia Maintenance ......................................... 708-344-0344 GREEK FOOD PRODUCTS Devanco Foods ................................. Page 20 ... 847-228-7070 Olympia Food Industries ................... Page 31 ... 773-735-2250 Grecian Delight Foods ........................................ 847-364-1010 Kronos Foods...................................................... 800-621-0099 GYROS Devanco Foods ................................. Page 20 ... 847-228-7070 Olympia Food Industries ................... Page 31 ... 773-735-2250 Grecian Delight Foods ........................................ 847-364-1010 Kronos Foods...................................................... 800-621-0099 HAMBURGER PATTY MANUFACTURER Devanco Foods ................................. Page 20 ... 847-228-7070 HEATING & AIR CONDITIONER SERVICE & REP Black Diamond Plumbing & Mech..... Page 21 ... 866-855-2932 Mackay Heating & Mechanical.......... Page 30 ... 847-381-0448 Mechanical 24 ................................... Page 24 ... 847-987-9738 HEATING & COOLING-INSTALLATION & REPAIR Polar Refrigeration .............................................. 630-670-6890 HOOD & EXHAUST-CLEANING Enviromatic Corp of America ............ Page 12 ... 800-325-8476 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 Authentic Brands............................... Page 14 ... 708-749-5430 Vienna Beef .......................................Page 11 ... 773-278-7800 Crawford Sausage .............................................. 773-277-3095 Red Hot Chicago................................................. 800-249-5226 HUMAN RESOURCES ADP..................................................................... 847-507-4210 HUMMUS & SPREADS Grecian Delight Foods ........................................ 847-364-1010 ICE CREAM Algelato Chicago ............................... Page 27 ... 847-455-5355 Chocolate Shoppe Ice Cream ........... Page 29 ... 608-221-8640 Fox Valley Farms .............................. Page 15 ... 630-231-3005 Homer’s Gourmet Ice Cream ............ Page 25 ... 847-251-0477 Instantwhip Chicago.......................... Page 20 ... 800-933-2500 Palazzolo’s Artisan Dairy .................. Page 06 . 800-4GE-LATO ICE CREAM-EQUIPMENT & SUPPLY Kool Technologies ............................. Page 18 ... 630-483-2256 ICE CREAM-YOGURT Instantwhip Chicago.......................... Page 20 ... 800-933-2500 ICE MACHINE REPAIR & SANITIZING Ice Solutions 24 .................................................. 847-987-9738 Major Appliance Service ..................................... 708-447-4100 ICE MACHINES-SALES-RENTAL OR LEASING Empire Cooler Service ...................... Page 22 ... 312-733-3900 Easy Ice .............................................................. 866-327-9423
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DIRECTORY ICE-MAKING EQUIPMENT/REPAIR & SERVICE Mackay Heating & Mechanical.......... Page 30 ... 847-381-0448 ICE-SCULPTURE AAA Nadeau’s Ice Sculptures ............................. 708-366-3333 ILLINOIS FOOD PRODUCTS Illinois Dept of Agriculture ................................... 217-782-5809 INSURANCE Jos Cacciatore & Company .............. Page 21 ... 312-259-8200 Caro Insurance Services..................................... 708-745-5031 Concklin Insurance Agency................................. 630-268-1600 ISU Northwest Insurance Services ..................... 888-366-3467 Society Insurance ............................................... 888-576-2438 The Horton Group ............................................... 312-989-1410 INSURANCE SERVICES Clermont Specialty Managers ............................. 312-881-1457 INSURANCE-INDUSTRIAL & COMMERCIAL Jos Cacciatore & Company .............. Page 21 ... 312-264-6055 INSURANCE-RESTAURANT Heil & Kay Insurance Agency.............................. 847-258-5310 INTERIOR DESIGNERS Sarfatty Associates ..............................................847-920-1100 INTERNET ADVERTISING Food Industry News ............................................ 847-699-3300 INVENTORY CONTROL Sculpture Hospitality ........................................... 773-454-1300 ITALIAN BEEF Authentic Brands............................... Page 14 ... 708-749-5430 Devanco Foods ................................. Page 20 ... 847-228-7070 Fontanini ........................................... Page 07 ... 708-485-4800 Serrelli’s Foods ................................. Page 10 ..877-385-BEEF Grecian Delight Foods ........................................ 847-364-1010 Red Hot Chicago................................................. 800-249-5226 ITALIAN FOOD SPECIALTIES E Formella & Sons .............................................. 630-873-3208 ITALIAN SAUSAGE Devanco Foods ................................. Page 20 ... 847-228-7070 Fontanini ........................................... Page 07 ... 708-485-4800 Anichini Brothers ................................................. 312-644-8004 JANITOR-SUPPLIES Ramar Supply Co.............................. Page 06 ... 708-233-0808 JAPANESE-FOOD PRODUCTS Kikkoman Sales USA ........................ Page 30 ... 630-954-1244 JUICERS-FRUIT & VEGETABLES Berkel Midwest.................................................... 800-921-9151 KITCHEN-EXHAUST SYSTEMS/CLEANING Enviromatic Corp of America ............ Page 12 ... 800-325-8476 Averus ................................................................. 800-393-8287 Olympia Maintenance ......................................... 708-344-0344 KITCHEN-RENTALS Spark Shared Kitchen ......................................... 312-399-2084 KNIFE-SHARPENING SERVICE Maestranzi Brothers ............................................ 708-867-7323 LABELS-ALL TYPES Prairie State Group ............................................. 847-801-3100 LAW FIRMS Dregerlaw............................................................ 312-322-0955 LED-Menus-Lighting Ecolit, Inc ............................................................ 312-492-7010 LINEN SUPPLY & RENTAL SERVICE Cosmopolitan Textile ........................................... 773-254-6100 Mickey’s Linen .....................................................773-545-7211 LIQUOR-WHOLESALE Peerless Liquors ................................................. 773-378-3908 LOGISTICS COMPANIES Perishable Distribution Solutions ........................ 888-491-1641 MANUFACTURERS REPRESENTATIVES Vicki Righeimer & Associates ............................. 847-899-8146 MARKETING PARTNERSHIPS Dinova Inc ........................................................... 678-684-2257 MARKETING-SERVICES QwikDesign.com ............................... Page 42 ... 847-227-7412 Illinois Royalty ..................................................... 630-487-1485 MAYONNAISE Columbus Vegetable Oils.................. Page 05 ... 773-265-6500 MEAT PROCESSING EQUIP SALES & SERVICE Berkel Midwest.................................................... 800-921-9151
Food Industry News® April 2017 MEAT-SMOKED Nueske Applewood Smoked Meats .................... 800-382-2266 MEAT-WHOLESALE Devanco Foods ................................. Page 20 ... 847-228-7070 Grant Park Packing ........................... Page 17 ... 312-421-4096 Anichini Brothers ................................................. 312-644-8004 Chef’s Quality Meats ........................................... 708-333-0880 International Meat Company ............................... 773-622-1400 R Whittingham & Son Meats ............................... 708-371-1650 MEATBALLS Authentic Brands............................... Page 14 ... 708-749-5430 MEDICAL SUPPLIES Affirmed Medical Service .................................... 847-322-9185 MEDITERRANEAN FOODS Grecian Delight Foods ........................................ 847-364-1010 MENUS-CUSTOM PRINTED Accurate Printing................................................. 708-824-0058 MILK Instantwhip Chicago.......................... Page 20 ... 800-933-2500 MYSTERY SHOPPING/HOSPITALITY SECURITY Petritis Group Inc IL Lic 117001002 .................... 847-705-6619 OIL FILTRATION DEVICES Vito Fryfilter ......................................................... 847-859-0398 OIL-FRYING Chef Mac Culinary Cooking Oils ....... Page 09 ... 708-945-9150 OILS & FATS-COOKING Columbus Vegetable Oils.................. Page 05 ... 773-265-6500 OILS & SHORTENING Chef Mac Culinary Cooking Oils ....... Page 09 ... 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 30 ... 847-381-0448 OVENS-SALES & SERVICE Cobblestone Ovens ............................................ 847-635-0172 PACKAGING-FOOD & PRODUCTS Prairie State Group ............................................. 847-801-3100 PAINTING & HANDYMAN SERVICES Schubert Painting................................................ 847-606-9660 PANCAKE-BATTER & MIX Tec Foods Inc.................................... Page 16 ... 773-638-5310 PAPER-PRODUCTS Ramar Supply Co.............................. Page 06 ... 708-233-0808 PARTY-FAVORS & SUPPLIES Ramar Supply Co.............................. Page 06 ... 708-233-0808 PASTA-FRESH AND FROZEN Cugini Distribution ............................................... 708-695-9471 Pastafresh Home Made Pasta ............................ 773-745-5888 PASTRIES-WHOLESALE Gerhard’s European Desserts .......... Page 12 ... 847-234-0023 Julius Meinl Coffee N Tea ................................... 773-954-7571 PATTY MACHINES/FOOD FORMERS Berkel Midwest.................................................... 800-921-9151 PAYROLL SERVICES ADP..................................................................... 847-507-4210 PEANUTS-BULK(IN THE SHELL) Mellos Snacks ......................................................312-550-1911 PEST CONTROL/PEST ELIMINATION Mc Cloud Services ............................ Page 41 ... 800-332-7805 Orkin Commercial Division.................................. 773-431-7512 Presto X Pest Control ......................................... 888-627-5772 PHONES-CELLULAR Air Corp Wireless .............................. Page 43 ... 630-514-9333 PICKLES & RELISH Vienna Beef .......................................Page 11 ... 773-278-7800 PITA BREAD Grecian Delight Foods ........................................ 847-364-1010
PIZZA CRUST CRISP ADDITIVES Krisp-It................................................................. 800-574-7748 PIZZA DOUGH & CRUST-FRESH IL Mulino di Valenzano Bakery .......... Page 16 ... 773-934-1625 PIZZA PRODUCTS Krisp-It................................................................. 800-574-7748 PIZZA SUPPLY DISTRIBUTORS Anichini Brothers ................................................. 312-644-8004 PLUMBING SERVICES Black Diamond Plumbing & Mech..... Page 21 ... 866-855-2932 PLUMBING SUPPLIES Faucet Shoppe The .......................... Page 02 ... 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 POPCORN BULK-POPPED & RAW Mellos Snacks ......................................................312-550-1911 POS SYSTEMS Advanced Data Systems......................................708-388-6111 POULTRY-FRESH New S B L Inc ................................... Page 32 ... 773-376-8280 PRESSURE WASHING Olympia Maintenance ......................................... 708-344-0344 PRINTING-CUSTOM ITEMS Accurate Printing................................................. 708-824-0058 PRIVATE LABEL FOOD MANUFACTURERS T F Processors.................................. Page 18 ... 847-709-2600 E Formella & Sons .............................................. 630-873-3208 Milano Baking Company ................................... 800-495-BUNS PRODUCE DISTRIBUTORS Premier Produce ................................................. 847-678-0780 PRODUCE-LOCALLY GROWN Nichols Farm & Orchard ..................................... 815-236-1615 PRODUCE-WHOLESALE US Foods ............................................................ 800-323-1004 PUBLISHING Food Industry News ............................................ 847-699-3300 RE-UPHOLSTERY Chicago Booth .................................. Page 21 ... 773-378-8400 Wehrli Woodworks ............................ Page 02 ... 630-357-9663 REFRIGERATED TRAILER RENTAL/LEASING Portable Cold Storage....................... Page 10 ... 800-535-2445 REFRIGERATION EQUIP SERVICE & REPAIR CSI - Coker Service Inc .................... Page 28 ... 888-908-5600 Mackay Heating & Mechanical.......... Page 30 ... 847-381-0448 Mechanical 24 ................................... Page 24 ... 847-987-9738 Climate Pros ....................................................... 888-463-8159 REFRIGERATION SERVICE Temperature Pros ............................................... 630-470-7664 REFRIGERATION-EQUIP/COMMERCIAL Custom Cooler & Freezer ................. Page 08 ... 630-879-3131 REFRIGERATION-INSTALLATION & REPAIR Polar Refrigeration .............................................. 630-670-6890 REMODELING & NEW CONSTRUCTION Walter Daniels Construction ............. Page 10 ... 773-775-0170 RESTAURANT EQUIP MANUFACTURERS Sammic Corp ...................................................... 224-307-2232 RESTAURANT EQUIPMENT FSI/Foodservice Solutions .................................. 847-719-6088 Losurdo Inc ......................................................... 630-833-4650 RESTAURANT EQUIPMENT & SUPPLIES Boelter Foodservice Equip & Supply Page 19 ... 888-263-5837 Custom Cooler & Freezer ................. Page 08 ... 630-879-3131 Olympic Store Fixtures.......................Page 11 ... 773-585-3755 Ramar Supply Co.............................. Page 06 ... 708-233-0808 Berkel Midwest.................................................... 800-921-9151 TriMark Marlinn Equip & Supplies....................... 708-496-1700 RESTAURANT EQUIPMENT REPAIR SERVICE CSI - Coker Service Inc .................... Page 28 ... 888-908-5600 Mackay Heating & Mechanical.......... Page 30 ... 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 26 ... 847-363-2268 Gatorchef.com .................................. Page 44 ... 888-944-2867 March Quality Used & New Equip..... Page 15 ... 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
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SUPERMARKET & DELI EQUIPMENT
Leach Food Equipment Dist.............. Page 10 ... 815-712-7707
SUPERMARKET- EQUIPMENT/ NEW & USED
Chefs Hall of Fame Banquet Continued from page 29
Berkel Midwest.................................................... 800-921-9151
T-SHIRTS-CUSTOM PRINTED
DLS Custom Embroidery .................................... 847-593-5957
TABLES-ALL TYPES
Chicago Booth .................................. Page 21 ... 773-378-8400 Waco Manufacturing ........................................... 312-733-0054
TAMALES
Supreme Frozen Products .................................. 773-622-3777
TEA-GREEN
Dewdrop Tea ....................................................... 630-335-7806
TEA-HOT & ICED
Ronnoco Coffee .................................................. 630-669-2885
TEMPORARY STAFFING
Atlas Employment Services .............. Page 25 ... 847-671-1557
TEXT MESSAGING PROGRAMS
Illinois Royalty ..................................................... 630-487-1485
TOFU AND BEAN SPROUTS
Phoenix Bean...................................................... 773-784-2503
TOMATO PRODUCTS
Pastorelli Foods ...............................................800-SOS-AUCY
TRADE PUBLICATIONS
Food Industry News ............................................ 847-699-3300
TRUCK GRAPHICS
American Graphics ........................... Page 12 ... 888-774-6270
TRUCK-REFRIGERATED
DCI Central ....................................... Page 04 ... 800-468-7478
TRUCK-SALES & SERVICE
DCI Central ....................................... Page 04 ... 800-468-7478
Mercedes Benz of Chicago ................................. 312-628-4101
Photos courtesy: avistudiousa.com,
RESTAURANT-DESIGNERS A D E Foodservice Equipment .............................630-628-0811 Losurdo Inc ......................................................... 630-833-4650 Sarfatty Associates ..............................................847-920-1100 RESTAURANTS Zad by Pita Inn Restaurants ............. Page 03 ... 312-340-7893 La Scarola Restaurant ........................................ 312-243-1740 Pita Inn Restaurants ............................................847-677-0211 SAFETY PRODUCTS-INDUSTRIAL Mennon Rubber & Safety Products .................... 847-678-8250 SALAD-DRESSINGS Authentic Brands............................... Page 14 ... 708-749-5430 Ken’s Foods ...................................... Page 47 ... 800-633-5800 SALAD-DRESSINGS & OILS Columbus Vegetable Oils.................. Page 05 ... 773-265-6500 Tec Foods Inc.................................... Page 16 ... 773-638-5310 SANITATION TRAINING Illinois Restaurant Association .......... Page 02 ... 312-787-4000 SATELLITE TV SYSTEMS All Sports Direct .................................................. 630-918-3000 SAUSAGE Belmont Sausage Company ............. Page 20 ... 847-357-1515 Vienna Beef .......................................Page 11 ... 773-278-7800 Anichini Brothers ................................................. 312-644-8004 Crawford Sausage .............................................. 773-277-3095 Red Hot Chicago................................................. 800-249-5226 SAUSAGE MANUFACTURER Grant Park Packing ........................... Page 17 ... 312-421-4096 SCALES Berkel Midwest.................................................... 800-921-9151 SEAFOOD ChiTown Fish & Seafood................... Page 20 ... 800-574-7748 Fisherman’s Pride ............................. Page 23 ....800-543-2110 SEATING Richardson Seating-Fse Division ...... Page 48 ... 312-829-4040 Waco Manufacturing ........................................... 312-733-0054 SEATING REPAIRS Express Seating ................................ Page 25 ... 630-985-7797 SECURITY CAMERA SYSTEMS Chicago Cardinal Communication ...................... 708-424-1446 SEWER(MAINT)-RODDING & JETTING Black Diamond Plumbing & Mech..... Page 21 ... 866-855-2932 Tierra Environmental......................... Page 18 ... 888-551-1998 DarPro Solutions/Darling Int’l .............................. 708-338-3223 SHARED KITCHEN Spark Shared Kitchen ......................................... 312-399-2084 SHIPPING SERVICES Perishable Distribution Solutions ........................ 888-491-1641 SHORTENING Columbus Vegetable Oils.................. Page 05 ... 773-265-6500 SIGNAGE-INDOOR & OUTDOOR American Graphics ........................... Page 12 ... 888-774-6270 SILVERWARE & DINNERWARE Vicki Righeimer & Associates ............................. 847-899-8146 SLICERS-SALES & SERVICE Berkel Midwest.................................................... 800-921-9151 Maestranzi Brothers ............................................ 708-867-7323 SNACK FOODS Belmont Sausage Company ............. Page 20 ... 847-357-1515 SOAPS & DETERGENTS Lee’s Foodservice ............................. Page 14 ....800-728-1102 SOCIAL MEDIA SERVICES Stick Out Social................................. Page 19 ... 312-655-9999 SOFT DRINKS PepsiCo Foodservice .......................................... 773-893-2319 SOFT SERVE-ICE CREAM/EQUIP & SUPPLIES Kool Technologies ............................. Page 18 ... 630-483-2256 SOFTWARE-MEAT/SEAFOOD PRODUCTION TopshelfDS........................................ Page 45 ... 770-883-7441 SOFTWARE-WHOLESALE DISTRIBUTION TopshelfDS........................................ Page 45 ... 770-883-7441 SOUPS Vienna Beef .......................................Page 11 ... 773-278-7800 Bistro Soups (Div of Vienna Beef) ...................... 773-278-7800 SOUS-VIDE COOKERS Sammic Corp ...................................................... 224-307-2232 SPA King Spa & Sauna............................................... 847-972-2540 SPECIALTY FOODS Artisan Specialty Foods ...................................... 708-762-5238 STAFFING-SERVICES Atlas Employment Services .............. Page 25 ... 847-671-1557 STEAM CLEANING Olympia Maintenance ......................................... 708-344-0344
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TRUCK-SALES NEW & USED
D & S Truck Center ........................... Page 29 ... 708-352-5551 M & K Truck Centers (Hino) .............. Page 08 ... 708-793-5251 M & K Truck Centers (Isuzu) ............. Page 09 ... 708-793-5251
TRUCK-VEHICLE GPS TRACKING UNITS
Air Corp Wireless .............................. Page 43 ... 630-514-9333
TV SALES, SERVICE & INSTALLATION
BKS Enterprises...................................................847-352-1118
VEHICLE TRACKING DEVICES
Air Corp Wireless .............................. Page 43 ... 630-514-9333
VENTILATING-SYTEMS CLEANING
Enviromatic Corp of America ............ Page 12 ... 800-325-8476
Averus ................................................................. 800-393-8287 Olympia Maintenance ......................................... 708-344-0344
VIDEO SURVEILLANCE SYSTEMS
Chicago Cardinal Communication ...................... 708-424-1446
WALK IN COOLER, MOBILE, RENTAL/LEASING
Portable Cold Storage....................... Page 10 ... 800-535-2445
WALK-IN COOLER REPAIR & MAINTENANCE
Mackay Heating & Mechanical.......... Page 30 ... 847-381-0448
Mechanical 24 ................................... Page 24 ... 847-987-9738
WALK-IN COOLERS AND FREEZERS
Custom Cooler & Freezer ................. Page 08 ... 630-879-3131
WAREWASHING PROGRAMS
Lee’s Foodservice ............................. Page 14 ....800-728-1102
WEBSITE DESIGN
Americaneagle.com .......................... Page 24 ... 847-699-0300
WELDING & FABRICATING
KOP Ind. Welding & Fabrication ....... Page 15 ... 630-930-9516
WHIPPED CREAM
Instantwhip Chicago.......................... Page 20 ... 800-933-2500
WINE PRODUCERS
Ste. Michelle Wine Estates ................................. 630-302-5596
YOGURT & SOFT SERVE EQUIPMENT
Kool Technologies ............................. Page 18 ... 630-483-2256
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DIRECTORY
PONTARELLI ASSOCIATES
Food Industry News® April 2017
Chicago’s Premier Hospitality Real Estate Brokers
Real Estate Services Restaurant Brokerage Division
For additional listings, please visit our website. To list your Business or speak with a Broker, contact our of�ice today. Kudan Group twitter.com/RestaurantRE
Vince Ferraro
312.575.0480 www.kudangroup.com
SPORTS BAR: Corner, NW suburban location. Great lease. Video gaming! Fully fixtured with complete kitchen. Upscale casual or breakfast/lunch will work here also. FF&E @ $125K
NEW LISTINGS & PRICE ADJUSTMENTS! Andersonville- 1463 Leland Ave. - Business for Sale RE PR DU IC CE E D!
FAST FOOD: NW Chicago. Highly visible at busy signalized intersection. Freestanding. Seats 40. Parks 12. Unique menu...popular “southern comfort food” ... specializes in broasted chicken. Rave reviews! Tenant favorable lease. BIZ, FF&E @ $159K. DEVELOPMENT SITE: North suburb. 65,934 sf. REAL ESTATE parcels with bar, YOU CONCEPT: Near west suburb. Full kitchen. Includes on site café or party room. Easy conversion to fast food or your concept. FF&E @ $40K...OBO
RE PR DU IC CE E D!
patio, apartment, garages, paved lot and... a 3 bedroom house!! Across from planned development. Package @ $749K.
CASUAL: Affluent NW suburb, just off I-90. Freestanding brick building on +/- 1 acre. Seats 175, parks 200. Fully equipped T-key. REAL ESTATE @ $1.2M.
LI NE ST W IN G!
PLOVER, WI: T-key, family-style with liquor license. Freestanding. Living quarters. Paved lot. Est. 1988. REAL ESTATE, BIZ, FF&E @ CALL!!!
TAVERN: Get ready for spring! Near Great America! Includes apartment,
volleyball courts and picnic area. Financing! BIZ, FF&E... REDUCED to $125K!
RE PR DU IC CE E D!
LOCATION: River & Oakton!! Former restaurant site. 13,200 sf lot/2,600 sf building. REAL ESTATE @ $575K.
Plenty of parking. Includes 3 bedroom, 2 bath apartment. All housed in a beautiful, elegant Victorian building nestled in Oak trees on 2.5 acres! Owners retiring after 25 successful years. REAL ESTATE, BIZ, FF&E @ $585K.
LI NE ST W IN G!
COUNTRY RESTAURANT: Just over WI border. Seats over 275.
ITALIAN: NW Suburban icon! Call!!
MORE LISTINGS AVAILABLE–CALL! SELLING? ALWAYS CONFIDENTIAL!
RE PR DU IC CE E D!
Includes fully equipped restaurant/bar and 3 income apartments. Well maintained and ready to concept. REAL ESTATE, FF&E @ $495K.
!
PUB: Heart of downtown, across from train station. Mixed-use “Trophy Building.”
Restaurant and catering business with below market rent & all FF&E included. Retail food, incidental liquor & catering liquor licenses included with purchase of LLC. Size: 2,090 SF Rental Rate: $2,250/Mo.(Gross) Price: $69,500 (Business) Agent: Adam
Bucktown- 2010 W. Armitage Ave.- Rio’s D’Sudamerica Upscale restaurant available for sale with real estate. Single-story freestanding building with tall ceilings, large open bar, 2nd floor mezzanine, wood burning oven and more. Size: 4,652 SF (Building) 5,500 SF (Lot) Price: $1,450,000 (RE) $125,000 (Bus.) Agent: Bob
Deerfield- 483 Lake Cook Rd. - Straight Lease with No Key Money!
Single story fully-equipped restaurant/bar in Lake Cook Plaza. High volume production kitchen, separate bar/lounge area, spacious dining room and large private party room. Size: 6,700 SF Rental Rate: $19.25/SF(Net) Agent: Jarrett
West DePaul- Confidential Code #A148- Real Estate and/or Business Freestanding restaurant near busy intersection. Features a large kitchen, bar area and full basement. All FF&E included, along with Retail Food and Incidental Liquor licenses. Size: 2,626 SF (Bldg.) 2,700 SF (Lot) Price: $695,000 (R.E.) $99,000 (Bus.) Agent: Adam
Glenview- 1148 Waukegan Rd. - Real Estate Development Opportunity .43 acre lot located on the hard corner of Waukegan & Grove. Parcel is zoned D-D (Downtown Development District) which allows for a variety of development options. Size: 18,730 SF (Land) 2,750 SF (Building) Price: $1,250,000 (Real Estate) Agent: Jarrett
Greektown- 769 W. Jackson Blvd.- Gyro Mena
Immaculate restaurant for sale right in the heart of Greektown. Fully-equipped with an extended Black Iron system. All FF&E included with the business. Size: 3,840 SF Rental Rate: $26/SF (Net) Price: $129,900 (Business) Agent: Adam
VinceF@realtychicago.com
Lakeview- 905 W. Belmont Ave. - Gyro Mena
MEMBER: CRBA
Lombard- 500 E. Butterfield Rd.- Beer House
Fast casual restaurant with large Black Iron/exhaust system and a full basement for storage. All FF&E included with the business. Size: 1,250 Rental Rate: $45/SF (Net) Price: $199,000 (Business) Agent: Adam
9900 S. Pulaski Road // Evergreen Park, Illinois
Seating 54 (18 booths)
Highlights - Mixed-use zoning - Signalized intersection - Includes 2-bedroom home - Successful 39 yr business - Dense neighborhood
Includes all equipment, fixtures and inventory. Additional income from two-bedroom house attached. Can be a work / live situation.
Owner will consider ALL offers!
Terry Canning // 630-202-7098 Cell tcanning@cbcworldwide.com
Evergreen Park- 10240 S. Kedzie Ave. - Business for Sale Longstanding South Side bar. Local hangout with large patio, multiple TVs. Pizza business with to-go pick-up window. 30 parking spaces. Size: 2,300 SF (Bldg) 3,128 SF (Lot) Price: $650,000 (R.E.) $100,000 (Business) Agent: Bob
Midlothian- 14753 S. Cicero Ave.- Business for Sale
Classic pub with full bar and dining room, multiple patios and high revenue video gaming. Located in the Central Business District of Midlothian. Size: 5,029 SF (Bldg.) 29,787 SF (Lot) Price: $1,250,000 (R.E.) $310,725 (Bus.) Agent: Chad
Schaumburg- Confidential #C107 - Music Venue/Sports Bar for Sale
Live music venue and sports bar established for over 25 years and newly remodeled 3 years ago. Large bar seats 45. Parking for 300. All FF&E included. Size: 7,300 SF Rental Rate: $9,000/Mo. (Gross) Price: $280,000 (Business) Contact: Chad LI NE ST W IN G!
Lot Size 7,800 SF
RE PR DU IC CE E D!
If You Answered “YES” Now Is Your Chance! Available in Time for Busy Spring Season Building Size 3,200 SF
Newly built-out space with large walk-in beer cooler and sophisticated 60 tap system. Rare beer-only liquor license in place. Located in upscale Yorktown shopping center. Size: 3,175 SF Price: $125,000 (Business) Agent: Jerrod
NRT
RE PR DU IC CE E D!
Ever Wanted to Run Your Own Business?
RE PR DU IC CE E D!
CALL 847-778-3571
West Town- 906 Ashland Ave.- Below Market Commercial Condo for Sale New construction, highly-visible commercial condo. Ideal neighborhood for business, retail or office use. First floor of a four story building. Size: 1,400 SF Price: $199,900 (Real Estate) Agent: Jarrett REQUEST A COPY OF OUR COMPLETE INVENTORY AT INFO@KUDANGROUP.COM
Kudan Group, Inc. 566 W. Lake St. Suite 320 Chicago, IL 60661
MEMBER: CRBA
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Food Industry News® April 2017
Page 37
CHICAGOLAND’S BEST LOCATIONS FOR SALE 24 HOUR VOICEMAIL
Email—nick.dibrizzi@cbexchange.com
Only From
NEW! WESTERN SUBURBS ON MANNHEIM ROAD
NEW! SOUTHWEST SUBURBS Hard corner, National Tenant Location
Route 83 & Cal Sag Road; High traffic counts 2016 IDOT reports 40,000+/- at the intersection of Cal Sag and 127th Street; Free standing 3,600 +/- bldg. on 30,000 SF lot; Available For Sale & Lease; Call for more information.
NEW! WESTERN SUBURBS
Most famous “Hot Dog Stand” in the Midwest Free standing drive-in. Real $$$ maker. Seats 40; Parks 20. Selling Real Estate & Business. Qualified buyers only.
NEW! NORTH SHORE SUBURBS
NEW! CARBONDALE, IL National tenant location. Free standing 3,754 SF brick building with drive thru window on 28,200 SF lot. Parks 30+/-. For Lease triple net lease $20 per SF NNN. Real Estate taxes $3.20 per SF. Other tenants including Panda Express, Panera Bread, Auto Zone, Fazoli, Chipotle, Burger King, McDonald’s just a few doors down from the Mall include Macy’s, JC Penney, etc.
NEW! EVANSTON NEAR NORTHWESTERN UNIVERSITY
PRICE REDU
Hot restaurant location, turn-key in downtown Evanston Free standing 3,500 SF building plus 1,500 SF basement. Seats 140; parks 17 cars. National tenant location. Call for more information. NW SUBURBS Hot Suburb-Downtown Location. Turn-key brand new restaurant–sit down bar–banquets. Water view patio with covered bar area. 4 room apartment and full basement. Low Real Estate taxes. 5,500 SF building plus basement. Fully sprinkled, with plenty of parking. Available For Sale: $749,500 includes Real Estate Business Fixtures & Equipment. Available for Lease: $14 per SF Triple Net NNN or $6,350 per month. Real Estate taxes $1.14 per SF or $657.00 per month.
CTION
NEW! OAK BROOK
For Sale established deli with catering in office building. 1,500 SF, seats 50. Rent only $400 per month No utilities; No evenings or weekends Open 8:00 am – 3:00 pm. Call For More Information. NEW! NORTHWEST SUBURBS-DOWNTOWN ARLINGTON HEIGHTS Italian deli/Pizzeria. 1,900 SF, seats 40, plus outdoor patio. Real $$$ Maker, established for 30 years. Selling business, fixtures & equipment. Some owner financing to a qualified buyer.
NEW! CHICAGO NW/NORRIDGE AREA ON IRVING PARK ROAD
Family style bar-grill & pizzeria. Corner free standing mixed use 4,055 SF bldg. 1st floor-3,125 SF bar-grill seats 100 +/-, 30 ft. sit down bar. 2nd floor-4 bedroom apartment. Low Real Estate taxes. Parking for 30 +/- cars. Established for 20 years, owner retiring. Open from 4pm to Midnight, potential for longer hours. Profitable business, 3 years Federal Income Tax returns available. Clean incidental liquor license & PPA license. Selling Real Estate & Business.
NEW! CHICAGO SOUTH
NWC stoplight intersection of 47th Street and Damen Avenue. Located in the outlot of “The Yards” Plaza. For Sale/Lease. 3,750 SF building with 27,557 SF Lot. Brand New quick service restaurant with drive-thru window. Existing furniture, fixtures and equipment in place. Located next to Burger King, Pizza Hut & Wings in the same shopping center. Surrounding retailers include Checkers Burgers, McDonald’s, Home Depot, Walgreen’s, Food For Less.
MEMBER: CRBA
NEW! CHICAGO/SOUTH SUBURBS Restaurant-bar-banquets-drive thru-catering. Specializes in ribs, steaks, chicken & fish. Established for 42 years. 4 million in sales a year verifiable 16,000 SF building/seats 200 in dining room, 200 in banquet rooms plus sit down bar 22 seating. Carryout with drive-thru window, catering service with 2 delivery trucks. Parking for 155 vehicles. Five slot machines $120,000 gross monthly. For Sale/For Lease Qualified Buyers Only. NEW! WESTERN SUBURBS-LOMBARD Turn-key free standing restaurant bar-banquets 6,900 SF building, seats 270+/-, Lot 70,000 SF parks 100+/-. Low Real Estate taxes $24,000 a year or $3.47 per SF. For Sale/Lease. Lease type: Triple Net. Lease price per SF: $15 NNN Asking price: Upon Request NEW! WESTERN SUBURBS - LISLE For Lease-free standing former restaurant. 2,520 SF plus 1,000 SF lower level brick building. Lot 22,850 SF, Hard corner stoplight intersection SEC of Main Street (Route 53) and Maple Ave. National Tenant location by Benedictine University. Next to major national tenants, high traffic counts, great demographics. Lease type: NNN/$30 per SF NNN. Real Estate Taxes: $5.60 per SF
Turn key, fully equipped fast food restaurant with drivethru window All new & shiny. 1370 SF plus 1,200 SF lower level with high flexicore ceiling. Building 13,304 SF; lot parks 17 cars plus additional parking. Next to Dunkin Donuts & CVS Pharmacy. High density traffic. FOR LEASE/FOR SALE. Call for more information.
For Lease/Sale. 3,783 SF building with 79,715 SF lot. Quick service restaurant with drive-thru window. Existing furniture, fixtures and equipment in place. Next to CVS Pharmacy. Surrounding retailers include CVS Pharmacy, KFC, Walgreen’s, Culver’s Burgers, Applebee’s, Burger King, etc.
Nick Di Brizzi 888-317-7721
NEW! SOUTHWEST SUBURBS-MIDLOTHIAN ON CICERO AVE.
Just one door south of the SEC stoplight intersection of 147th Street and Cicero Avenue. For Sale/Lease. 4,200 SF building with 46,590 SF lot. Brand New Quick Service Restaurant with drive-thru window. 49,000 VPD traffic count on Cicero Avenue and 29,000 VPD traffic count on 147th Street. Next to Fannie May and across from Walgreen’s, major development NWC of 147th Street and Cicero Avenue. Surrounding retailers include, Mariano’s, Cooper’s Hawk, McDonald’s, Pepe’s Mexican Restaurant, Popeye’s Chicken, Panda Express, Taco Bell.
We have bank owned foreclosures; commercial and residential. For more Confidential Listings, Call Today! 1-888-317-7721. Se Habla Español.
REALPOUL REALTY “Commerce With Morality™” 2731 W. Touhy Ave. Chicago, Illinois 60645
THINKING OF BUYING OR SELLING? Please Call (773) 743-2100 or Email peterjp@realpoul.com
Peter J. Poulopoulos, MBA
BUSINESS OPPORTUNITIES • THINKING OF BUYING OR SELLING? CALL JOHN MOAURO! FAST FOOD
Fast Casual Restaurant w/ bus, Property + Income Producing. Priced to Sell. Property & Restaurant Upper $3Ks. Call for Details!!!
FORMER CHECKERS LOCATION
Managing Real Estate Broker Licensed in: Illinois, Indiana, Wisconsin
Free standing building w/ drive thru in the Western burbs. Near stoplight intersection. 1,200 sq. ft. on approx 1/4 acre site. Low property taxes. Priced to sell. Call for details.
A BEAUTIFUL SUMMARY OF BUSINESSES FOR SALE 1 in IL * BAR - RESTAURANT 4 AM LICENSE 80% Liquor 20% Food 2 in IL * BREAKFAST-LUNCH PLACES $80K - $250K 6 in IL 1 in IN * FAST FOOD W/Property - Drive Thru $40K - $1,250K
PIZZERIAS WITH BANQUETS
Chicago location. 3,000 sq. ft. Seats 120. Long term, favorable lease Limited hours. Possible owner financing. Asking $99,000 OBO.
1 in IL * ITALIAN RESTAURANT $295K - Option for Property
Multiple locations. Starting from upper 400Ks. Long established, over 50 years of history. Has gaming! Seller retiring. EXTREMELY CONFIDENTIAL Call for details.
1 in IN * RESTAURANT and 6 Apartments $495K
RESTAURANT/BANQUET FACILITY
1 in IL * RESTAURANT FOR LEASE; Monthly Rent Low: $Call 1 in IL * PIZZA OPEARTION Only $75K
4 in IL * RESTAURANT-BAR-PIZZA $375K - $1,795K 2 in IL 1 in WI * SPORTS BARS RESTAURANTS $475K - $1,695K 1 in IL * SPORTS BAR and 5 STORES $2,875K Call us at (773) 743-2100 for: 1) Property Management,
2) FREE Market Evaluation of your business, 3) FREE FARMERSTM insurance quote, 4) Story of your business in Estiator magazine
Located in SW burbs, adjacent to a golf course community; great for banquets. Seating 400 plus. Apx. 58,000 Sq Ft site, building w/ walk out lower level. Over 13,000 Sq Ft. Low RE taxes, being offered below current appraisal. Bank owned w/ possible financing available. Call for details.
PANCAKE HOUSE
PIZZA/DELI CONCEPT
Apx 2,500 Sq. Ft. Seating for approximately 65-80. Great Lease, Heavy Traffic Area just outside of the Loop. Near Greek Town – a community favorite, limited hours. Pride of Ownership, Asking $119,900
SHRIMP HOUSE
Freestanding 2,500 sq. ft. restaurant. A community favorite! Seats 60. Abundant parking. 4-5 star reviews on Yelp, Facebook and TripAdvisor. Asking low 300Ks. Call for details.
SPORTS BAR/GRILL
Approx. 4,500 sq. ft. w/patio. Seats up to 200 plus. Paved parking. Located in strip center community. SW burbs! Priced in the mid $180s. Long-term lease. SELLER FINANCING AVAILABLE!
AMBASSADOR
9999 West 143rd Street Orland Park, IL 60462
Broker/Appraiser Always Confidential
(708) 361-1150 Email: jmoauro@aol.com Web: www.johngmoauro.com
MEMBER: CRBA
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Food Industry News® April 2017
DIRECTORY
FAST FOOD BUSINESS –— FOR SALE ––
1,800 sq. ft. restaurant with drive-thru. Located in Hammond Indiana. Newer building on a busy street. Plenty of parking. Includes kitchen equipment, furniture, fixtures and more. Will train new owner. Asking $75,000 Call Dino (219) 595-2005
FOR SALE
1334 N. CICERO AVENUE READY TO OPEN BEEF STAND. INCLUDES BUILDING, EQUIPMENT & LOT. GREAT OPPORTUNITY WITH FINANCING IN PLACE. CALL GEORGE @
COMMERCIAL/RESIDENTIAL BUILDING
773-213-3333
7 Unit Building 3121 N. Cicero. 4 apts. with tavern & food. Tavern license. Lot 50 x 125. Occupancy: 98 Some financing available.
Call Wesley at 773-671-1273
Bar & Grill For Sale. Updated Turn-Key 2,200 sq. ft. High visibility. Video gaming. Great lease! Contact Sean Glascott - @properties
773-551-7168
Fully Equipped Production Kitchen for Lease
Spark Shared Kitchen, available immediately. Perfect for caterer or food production. 8,200 to 12,000 sq. ft. $14 - $16 per sq. ft. 1,900 sq. ft. cooler with prep & hand sinks, 900 sq. ft. freezer. 500 sq. ft. refrigerated production room with blast chiller & prep and hand sinks. Option to purchase existing equipment (4 convection ovens, combi-oven, 6 burner stove, tilting skillets, etc.) Two refrigerated loading docks with levelers. 600 sq. ft. cook room with 24” hood. Dish room with dishwasher & 3 basin sinks. M & F bathrooms. Offices and conference room. McKinley Park location (near 39th & Western). Located on private street. Ample parking with secure truck parking available. Call Richard Mott (312) 399-2084 or rmmott@gmail.com
Highly visible established Bistro.
VIDEO GAMING MACHINES
on Premises. N/W at Kane Co. Line, 28k Traffic Count. For details:
(847) 942-6613
april 33-40-classifieds.indd 38
2150 sq ft. fast food grossing $240K annually. Same owner since 1962. With VIDEO GAMING, NETTING $240K a year! Seats 40, parking for 20 w/ room for drive-thru. Has liquor license. Make money day you close. Asking $599,000 business. $1,299,000 property with 3 apartments. Call Patrick!
Cambridge Realty
& Brokerage
847-710-9233
$675,000
BERWYN
OPERATING BUSINESS FOR SALE
FOR SALE - MORTON GROVE
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
Fast Food Restaurant For Sale
Located in Woodstock, IL. One block off the Historical Square. Free-standing building, 6 years old, 1476 sq. ft. ground floor. 790 sq. ft. basement. Inside seating capacity 36, outside has 6 picnic tables. Drive-thru window. Specializing in hot dogs, Italian beef, Italian sausage, French fries, soft serve ice cream, sundaes, shakes, cones and more. Concession trailer included. Micros POS System also included.
Call Steve at 815-715-3142 Krauss Gaslite Lounge 5130 W. 95th St. Oak Lawn, IL 60453 Restaurant & Real Estate for Sale
Family owned and operated sports bar for over 40 years. Located in high traffic area of 95th & Tulley Ave. Video gaming generating income. All furniture, fixtures & equipment included. Immediate area packed with new development & major retailers such as Lou Malnati’s, Starbucks and Smashburger. Size: Approx. 2,000 SF with Additional Basement Licenses: Retail Food, Liquor & Gaming Parking: 18 Spaces Price: $699,000 (Business, Real Estate, Assets) Contact: Chad Severson - 815.404.9171 - chad@kudangroup.com
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Quality Food Brokers (847) 797-1006 april 33-40-classifieds.indd 39
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Food Industry News® April 2017
Page 40
American Culinary Federation Midwest Regional Chef Connect Conference
Industrial
Handling Diner Complaints 1. Focus your complete attention on the unhappy customer and allow him to express his complaint without interruption. Listen fully to what he is saying. If the situation is complex, jot down notes so he knows you’re taking him seriously and he is being heard. 2. Apologize and empathize calmly. 3. Ask the customer what you can do to resolve the problem. At a minimum, volunteer to replace cold food or a mistaken order immediately and make sure the kitchen staff understands the urgency of the situation. 4. Make extra efforts to mend the situation. 5. Learn from the situation. Customer complaints often identify specific service or process issues that need improvement. –Excerpted from http://smallbusiness.chron.com
april 33-40-classifieds.indd 40
The 3 Needs of Top Employees The need to achieve: Workers with a high need for making something happen want responsibility, lots of feedback and challenging goals. They want the chance to prove themselves both to you and their own personal strength. The need for affiliation: Workers with a high need for affiliation want good interpersonal relationships at work and opportunities to work with other acheivers and good clients. Need for power: They need to exercise influence over others and gain attention for their work.
The American Culinary Federation, the organization which certifies chefs in the United States, recently held its Midwest Regional Chef Connect Conference, at the Chicago Hilton and Towers. Food Industry News was proud to be a sponsor of this event, which attracted over 500 attendees from across the Midwest, Alaska and Hawaii. Many of the finest vendors (like Food Industry News) showed their wares and distributed samples to culinary professionals and chefs, who also had the opportunity to attend seminars and workshops to hone their culinary skills.
Doors were created to keep problems out and tempers in place.
3/14/17 11:02 AM
Food Industry News® April 2017
National News Restaurant Brands International, the parent company of Burger King and Tim Hortons, has agreed to add the Popeyes Louisiana fried chicken chain to its fold for $79 a share, or about $1.8 billion in total. - businessinsider.com Cracker Barrel will enter the California market with the opening of a restaurant along the 15 Freeway in Victorville, in an area dubbed restaurant row. The Southern cooking chain operates 641 of its combined restaurants and gift shops in 43 states. - Inland Valley Daily Bulletin New franchisee Delight Restaurant Group has acquired 30 Wendy’s units in five Virginia cities, with plans to add more restaurants. The company is operated by brothers Richard and Andrew Krumholz, both of whom worked previously in banking and finance. The Virginian-Pilot Aldi unveils $1.6 billion nationwide store remodel plan to enhance customer shopping experience. Aldi will upgrade more than 1,300 U.S. stores by 2020. Austin Food & Wine Festival presented by C3 and Food & Wine will be taking place April 28-30th 2017. Firehouse Subs announces the next phase of its international development with the opening of its first franchise location in Mexico, with plans to open 45 more restaurants in Mexico in the next five years. Nestle USA, a subsidiary of Nestle S.A., a leading global nutrition, health and wellness comFounded in 1988 by Peter Makrias, Estiator (The Restaurateur) is celebrating their 30th anniversary. The magazine is written for Greek American businesses and distributed nationally.
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ProtectinG you wHile you Feed tHe world our Job is mitigating your exposure to Pest management associated risk
SkinnyPop® Popcorn, anchor brand to Amplify Snack Brands, Inc. and a pioneer in the betterfor-you, ready-to-eat popcorn category, is extending its brand beliefs of simple, transparent ingredients and great taste to new categories. New SkinnyPop Popcorn Cakes, Popcorn Mini Cakes and Microwave Popcorn are rolling out nationwide this month, giving consumers new ways to enjoy their snack-time favorites.
pany will transition its corporate headquarters to Arlington County, Virginia starting later this year. The Rotary Clubs of Springfield, Missouri present the 18th annual Rock N Ribs BBQ Festival Apr. 21-22nd, 2017. Eighty teams come together to compete for the best BBQ in Kansas City. Yardhouse-based in California known for their great food, classic rock and large selection of draft beer is planning on opening three new locations in spring 2017. They will be located at King of Prussia Mall in PA, The Battery Atlanta in Atlanta, GA and The Burbank Collection in Burbank, CA.
Utilizing a scientific data-driven pest management approach contributes to long-term protection from risk to brand, human health, environment and profitability. Food manuFacturers & processors | Grain industry packaGinG suppliers | transportation & loGistics providers
www.mccloudservices.com | contact@mccloudservices.com | 800-332-7805 illinois | iowa | indiana | kansas | kentucky | missouri | tennessee | wisconsin
Retro-a-go-go offers kitchy decor and “all the cool stuff” for any business or space. Perfect for small gift sections or bar merchandise sections, their new sun parasols are the perfect accessory for strutting under the sun at the beach, an outdoor soiree or concert. No ho-hum-standard-fair of cherry blossoms and dragons designs here. These are spicy, custommade, bright and bold options that get attention while protecting skin from the evil rays of the sun! Wholesalers, contact Retro-a-go-go! Studios; retroagogo.com
Books
Pastry chef Dana Cree knows her sweet frozen treats. Hello, My Name Is Ice Cream: The Art and Science of the Scoop (Clarkson Potter; $25; on sale March 28, 2017) is more than just a collection of recipes for delicious ice cream fl avors and melt-in-your-mouth mix-ins. Cree dives into the science of ice cream, explaining how the ingredients join forces to create ice cream, how butterfat traps fl avor and sugars affect texture, and finally, how you can manipulate all of these factors to create the ice cream of your dreams. Recipes are divided into rich custards (salted creme frawiche caramel), creamy egg free Philadelphia ice creams (old fashioned donut), fruit forward buttermilk sherbets (Peach Sweet Tea) and tangy frozen yogurts (honey chai). Later in the book scoops are dressed up with add-ins like ribbons and ripples (fudge ripple) and chunks and crunches (pretzel toffee chunk). Hello, My Name Is Ice Cream begins with the basics and evolves into more adventurous infusions, offering a wide variety of frozen surprises that can delight your customers.
The Corned Beef Factory, 1009 W Lake, Chicago uses a clever twist on their orders to make sure they get them right: the flip side of their card says who it’s for and what it is, right down to the extras. Smart!
3/14/17 11:10 AM
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Forming A Support Group For Employee Development
In one organization, a group of eight employees get together for one hour at the end of the work day, twice a week. The first half hour is on company time. The second half is on their own. They talk about work conditions and they draw up suggestions to solve problems. Management listens and tries out their suggestions. This is just one example of how support groups can serve a company’s needs. These groups are helpful in a number of ways. They ventilate employees’ frustrations, and they give these people a feeling of control over their lives. Have you ever considered encouraging your workers to support each other in beneficial ways? Here are a few suggestions to get a support network going: Request that one or two employees personally talk to someone who is not meeting expectations, to see if they can identify the problem. Pair up new employees with more experienced workers who can show them how to start off on the right track and do a good job. “Knowing you are not alone and that others care is very important to individuals facing pressure of any kind,” says psychologist Richard Lazarus. “Sharing your problem or working on a collective one reduces the loneliness and discomfort those working alone can feel.”
Streamlining Your HVAC Maintenance
Nuggets
Climate Pros Inc., has added another location to their already expanding Refrigeration and HVAC firm. Their newest location is in Southern Florida, with current locations in Illinois, Wisconsin, Michigan, U.P. Michigan and Hawaii. They are an environmentally conscientious and completely paperless company with top of the line electronic invoicing and time stamping for preventative maintenance services. Customers have full access to their accounts through a Climate Pros Web portal, and to control fuel cost, all service vehicles use GPS. They are also on the cutting edge and keep up with GWP (Global Warming Potential), for all new refrigerants. Propane, Co2 and Ammonia are the encouraged refrigerants that should be used and/or converted to, with Glycol system used as secondary. Climate Pros has serviced at least 100 conversions in the last year. You can find Climate Pros Inc. listed in our directories under refrigeration equipment service and repair.
—The Effective Executive
Codes of Conduct In its survey of 33 major companies, the Conference Board found that over three-fourths of the companies had written codes of conduct. More than 90 percent of the companies identified three major areas of ethical problems: employee conflicts of interest, employees’ acceptance of inappropriate gifts, and sexual harassment.
An open mind finds many solutions.
april 41-48.indd 42
Weekend Tasks Working
mothers
and their husbands work about the same hours weekdays, but moms say they do most of the weekend housekeeping,
ac-
cording to Working Mother magazine.
Food Industry News® April 2017
Tetley Super Teas was voted #1 Beverage Product of the Year by a survey of 40,000 people conducted by TNS, a global leader in consumer research. Amtrak serves Illinois with 56 daily trains. When included among U.S. airlines, Amtrak ranks No. 6 in domestic passengers. A quick trick to get a zipper unstuck is by rubbing Chap Stick on the zipper to loosen it up. Diabetes superfoods include, dark green leafy vegetables, beans, berries, tomatoes and nuts. Download the Red Cross Emergency App to have safety information available on your mobile device, including emergency weather alerts, safety information and open shelter conditions. Easter is the second top selling confectionery holiday. Some of the most popular Easter candies are chocolate bunnies, jelly beans, marshmallow eggs and Peeps. For the first time in nearly a decade, preliminary 2016 dates from the National Safety Council estimates that as many as 40,000 people died in motor vehicle crashes last year. MIM – Musical Institute Museum located in Phoenix, Arizona displays more than 6,500 instruments collected from around 200 of the world’s countries and territories. OpenTable is the world’s leading provid-
Living well is simple and delicious, thanks to Nature’s Own Life®, a new line of breads available now in grocery retailers across the country. The new line from Nature’s Own includes six varieties: Wheat+Protein, 7 Sprouted Grains, Double Fiber Wheat, 100% Whole Grain Sugar Free, 40 Calories Honey Wheat and 40 Calories Wheat.
er of online restaurant reservations, seating more than 21 million diners per month via online booking across more than 40,000 restaurants. Passover, one of the most sacred of the Jewish holidays, begins Monday evening April 10 and ends Tuesday evening April 18, 2017. Radishes are low in calories and a great snack. One cup of radishes is only 19 calories. Sweet potatoes and avocadoes have more potassium than a banana. Take the plastic off your lamp shade because if the light bulb gets too hot it could result in a fire. The USDA invested $103 million to protect lives and property after natural disasters in fiscal year 2017. Use a piece of duct tape to get out a splinter. Put the tape over the splinter and pull it off in the opposite direction. When traveling out of the country, it is a good idea to keep a copy of your passport in your carry on baggage.
3/14/17 11:10 AM
Food Industry News® April 2017
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Local News This egg-shaped gift box from Sees Candies features a variety of See’s delights, individually wrapped, including Chocolate Butter and Scotchmallow® Eggs, Jelly Beans and more. About 6” tall— while supplies last.
The 2017 James Beard Awards Gala will be held at the Lyric Opera of Chicago on Monday, May 1. The Foundation’s Media Awards will take place at Pier Sixty at Chelsea Piers in New York City on Wednesday, April 25. dana hotel and spa and The Fifty/50 Restaurant Group announced exciting additions to the dining and drinking offerings at the award-winning, boutique Chicago hotel in early 2017. Innovative transformation plans are in store for the former Vertigo Sky Lounge, the mezzanine level bar and freestyle food and drink – with three, show-stopping new concepts debuting this spring. American Diabetes Association Expo, brought to you by Meridian Health Plan, is a free one day educational event which will be held at McCormick Place 2301 S. King Drive, West building on Apr. 8, 2017. Celebrate Easter at the Abbington at Abbington Banquets 3S002 Illinois 53 in Glen Ellyn, IL on Sun. Apr. 16, 2017. Easter Brunch will be served from 10:00 -2:00 pm. Reservations required. Chicago Comic Expo C2E2 will be held
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at McCormick Place Apr. 21-23rd, 2017. Country Music Star Eric Church will be performing at Allstate Arena in Rosemont, IL Apr. 13, 2017. Gluten Free & Allergen Friendly Expo will be held at the Schaumburg Convention Center 1551 Thoreau Drive North in Schaumburg Apr. 22-23, 2017. Macy’s Flower Show Presents Carnival now thru Apr. 9th, 2017 at the Macy’s located at 111 N. State in Chicago. Miller’s Ale House a casual sports restaurant and bar will be opening a new location at 4470 N. Harlem Ave. in Norridge. Naperville Woman’s Half Marathon & 5K presented by Naperville Running Company will take place Sum. Apr. 23, 2017. The race will benefit Little Friends and 360 Youth Services. One of a Kind Show & Sale Chicago will be held Apr. 28-30, 2017 at the Merchandise Mart in Chicago. The Chicago Artisan Chocolate Show Artisanal Foods & Charity Wine Tasting will be held at 1300 W. Washington in Chicago Apr. 2223, 2017.
Savings until 3/31/18; then $60/mo. for line 1, $40 for line 2 and $30/mo. lines 3-5. Reqs. eBill and new account. Pricing shown with $5/mo/line AutoPay discount applied within 2 invoices. Other monthly charges apply**
Buy any smartphone and get up to 10 Samsung J3 Emerge smartphones FREE! Requires installment billing with at least one new activation to qualify for offer. 50% off Competitor Plans are NOT eligible. See Store or Sales Rep for Complete Plan/Promo Details. Offer Ends Soon.
Employee Trolling Affects YOUR Business Trolling on the company dime is increasing, yet intolerance of it is untouched. Why? The implication in many employee rule books is that one has to watch his or her behavior during company time. Companies should be explicit in explaining that what you do in your work hours, just like your personal time, can affect your paycheck. Companies have to walk a fine line, as the National Labor Relations Board is very protective of a worker’s ability to voice opinions about an em-
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flect their business interests and not having their business reputation and business goodwill impinged by employees engaging in antisocial and inappropriate conduct on social media.
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Food Industry News® April 2017
YOLK Continued from page 1 In 2006, Taki opened his first Yolk restaurant in Chicago’s South Loop neighborhood and never looked back. It didn’t take long before the Yolk concept of upscale breakfast and lunch fare took off in a big way, resulting in the opening of several more Yolk locations in downtown Chicago. Yolk quickly became incredibly popular with locals and tourists alike – so popular in fact that the media couldn’t help but take notice – the Zagat rated establishments won “Best Breakfast” in 2008 from Citysearch.com, voted “#1 breakfast” by Fox News viewers in Chicago that same year and featured on the cover of the spring/summer 2010 edition of Dining Out Chicago Magazine. Fast-forward to today and you will find Yolk continuing to grow and expand its unique establishment in upscale urban locations, not only across Chicago, but in other markets and cities across the country. Locations are in: The South Loop (1120 S. Michigan Avenue, Chicago), Wicker Park, Marina City, Lakeview, West Loop, Streeterville, River North. Other locations include Indianapolis and Dallas.
Send Your Brochure to FIN Subscribers We offer the most affordable and effective way for you to get your brochure, flyer, coupon or rebate form into the hands of qualified buyers. You provide us with the brochure and we insert it into the magazine which goes directly to decision makers. Price per piece: 8.5”x 11” flat insert 14¢ each 11”x 5” folded card insert: 12¢ Each
Call for details! 847-699-3300 april 41-48.indd 44
Forbes’ The 6 Secrets of Self-Control
#1 – Meditate. Meditation actually trains your brain to become a self-control machine (and it improves your emotional intelligence). Even simple techniques like mindfulness, which involves taking as little as five minutes a day to focus on nothing more than your breathing and your senses, improves your self-awareness and your brain’s ability to resist destructive impulses. #2 – Eat. If your blood sugar is low, you are far more likely to succumb to destructive impulses. Sugary foods spike your sugar levels quickly and leave you drained and vulnerable shortly thereafter. Eating something that provides a slow burn for your body, such as whole grain rice or meat, will give you a longer window of self-control. #3 – Exercise. Getting your body moving for as little as 10 minutes releases GABA, a neurotransmitter that makes your brain feel soothed and keeps you in control of your impulses. #4 – Sleep. When you are tired, your brain cells’ ability to absorb glucose is highly diminished. #5 – Ride the Wave When the impulse you need to control is strong, waiting out this wave of desire is usually enough to keep yourself in control. The rule of thumb here is to wait at least 10 minutes before succumbing to temptation. You’ll often find that the great wave of desire is now little more than a ripple that you have the power to step right over. #6 – Forgive Yourself. A vicious cycle of failing to control oneself followed by feeling intense self-hatred and disgust is common in attempts at self-control. Don’t ignore how the mistake makes you feel; just shift your attention to what you’re going to do to improve yourself in the future.
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Food Industry News® April 2017
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Waitstaffers Tricks and Tips: Time It In Your Patrons’ Favor
Introducing the New Costco Business Center in Chicago!
The pictures above are from the first Costco Business Center in the Chicagoland area which is located at 7300 S. Cicero Avenue in Bedford Park, Illinois, just south of Midway Airport. Costco Business Center is a DIFFERENT kind of Costco. They boast an expanded selection of business products beyond what is carried at a traditional Costco Wholesale warehouses - About 75% more business products. All available for delivery to your business at everyday low Costco prices. They specialize in products used in offices, janitorial clean up, convenience stores, and food service. Every card-holding member can walk in to purchase items or choose delivery. Orders placed by 3 p.m. are delivered next-business-day to most areas. Unlike other wholesale cash and carry outlets, this store’s focus is on offering higher quality food, equipment and supplies. You’ll fi nd a very large selection of food products, meats, dairy items, produce, frozen foods, dry goods, spices, candy, snacks, tobacco, office supplies and office equipment, food service and cooking equipment, reach-in coolers and freezers, holding cabinets, fryers, catering supplies, packaging items and small wares. For more information, see their ad on page 28 of this issue.
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Diners might be on a tight schedule, as before a movie, concert or event, So it’s smart to ask, “Are you on a timetable tonight?”, “Is this a special evening?” Or simply, “How can I help make this a great night for you?” They will appreciate a prompt check!
Inept managers and disconnected bosses sink the ship by sucking the enthusiasm out of their best staff.
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PeoPle Selling The induSTry with Cary Miller
ATM Placements & eMV Kit Conversions Upgrade your ATM to be EMV card compatible as reverse liability is now in effect! Upgrade before the end of 2017 or you could be at risk!
Make an ATM your next great profit center. Call Mike Boyd, President:
800-382-5737
Thick or Thin Pork Chops?
According to the New York Times, thick-cut pork chops are readily available, but typically end up tough and dry without extensive brining or curing. Thin cuts, however, can be cooked quickly on the stovetop and produce a juicy, flavorful dish. – Adapted from The New York Times
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Food Industry News® April 2017
Vienna Beef to Enshrine Duk’s Red Hots in Hot Dog Hall of Fame ®
For over six decades, a small hot dog stand with colorful picnic tables and signage has been the stalwart member of the Ashland Avenue landscape, feeding several generations of regular customers, neighbors, and passerby. Mervyn Dukatte along with his original partner, Donald Marsalle, started the Donald Duk’s Red Hots back in 1954. By ‘57, they had four locations and three more on the way. Also in that same year, Walt Disney Productions filed a trademark law suit against Donald and Duk. Eager to just get on with their business, Mervyn and Donald decided to shorten the name to Duk’s Red Hots. Sixty years later the flagship stand on Ashland remains today and Vienna® Beef has chosen to pay homage to their loyalty and perseverance by inducting Duk’s Red Hots into the Vienna® Beef Hot Dog Hall of fame. With manager Carol Chavez running the show for the past 10 years, Duk’s has continued to provide Vienna® Beef hot dogs, polish sausage, and other menu creations to their large north side customer base. Carol and Duk’s have been involved in the Humble Heart organization with helping to feed the homeless and Mervyn has had continuous involvement with animal protection and sheltering programs. Duk’s has been one of Chicago’s gold nuggets for over 63 years and counting. Everyone at Vienna® says congratulations to Mervyn and Carol, and send best wishes for much continued success.
This month i am proud to be pictured with eli Ayouh, director of Culinary experience for Pathway Senior living, one of the nation’s premier providers of independent senior apartments, supportive living and assisted living communities. Eli insures that his residents experience decadent meals each time they dine. From exquisite appetizers and salads to lavish entrees, Pathways is well know for exceptional hospitality, fine cuisine and upscale facilities. Jim nix is the owner and founder of Market Produce, a full service premium produce distributor located downtown near the United Center. With his warehouse and offices close to downtown, Jim’s customers often feel that no other supplier will provide the excellent service his company has become known for. From hand picked fruits to organic produce to unusual vegetables, Jim gets chefs and owners exactly what they need with no excuses. You can find them listed in our directories under produce wholesale. Barry Brooks is the corporate chef for TriMark Marlinn, one of Chicagoland’s leading foodservice equipment, layout and design companies. Barry’s robust culinary experience enables him to help chefs and restaurant owners select the right equipment for their menu to insure that the restaurants can maximize their potential sales and profits. Barry’s extensive knowledge of equipment, food and recipe development adds value to each of his relationships too. If you are looking for a new dealer, contact TriMark Marlinn today. You can find them listed in our directories under restaurant equipment and supplies. dirk Ahlbeck is with Sassetti llC, a full-service Certified Public Accounting Firm with a ninety year tradition of quality, professional services. Dirk’s forte is working with restaurant owners and suppliers to uncover tax savings in order to maximize your profit. If you feel that your accountant may not give you the service and attention you need, give Dirk a call. He can help. Avi and Mike Berg are with Avi Studio uSA based in hoffman estates, illinois. Avi and Mike are second generation photography experts, tieing together creativity and technology to give their subjects memorable impressions through photos. I have worked with Avi and Mike on shooting events and portrait work. I have always found these guys to be a pleasure to work with. Their rates are affordable and they are easy to get along with. Whether you need a chef head shot, pictures for a brochure or professional shots of your facility, you can trust these guys to do the work on time, fast and with no attitude. They have excellent equipment and are happy to work at your location or at their studio. Zac linz is with Meats By linz, a family owned and operated meat company which started as a butcher shop more than 50 years ago. Zac is the fourth generation to be involved with this business and takes the company’s dedication to quality, value, detail and service quite seriously. If you are seeking more attention from your meat purveyor while searching for consistency and value, look to Meats by Linz.
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A few thoughts on f lavor. Like,
202 OF THEM.
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THE CHEFS at Ken’s spend their days crafting delicious dressings, sauces and recipes. It’s all they do. They currently have 202 flavors, including 18 kinds of Ranch. What’s the next Sriracha? We’ve got a guy working on that right now. Ken’s will create flavors Ken’s is always thinking up new flavors. And new ways to use them.
for you that are loaded with off-the-chart tastiness and will keep customers coming back for more. We’re available everywhere. Just ask.
Then get a taste of what’s to come at kensfoodservice.com. Or order by calling 800-633-5800.
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