Food Industry News April 2018: Web Edition

FOOD INDUSTRY NEWS

36 CELEBRATING

YEARS

APRIL 2018

FOOD

Don’t Miss The Market’s First Foodservice & Retail Grocery Trade Show September 27, 2018

Call Now For Your FREE Tickets • See Page 47 For Details

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YOUR TRUSTED BUYING REFERENCE TOOL FOR FOOD BUSINESSES SINCE 1982

AROUND CHICAGO: MOTHER CLUCKER’S ............ 29 CHEF PROFILES .................................... 12, 20

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APRIL 2018

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CHICAGOLAND NEWS ....................................25 CLASSIFIEDS .........................................36-38 DINING WITH MS. X ...................................... 4 DIRECTORY ...........................................33-35 NATIONAL NEWS ......................................... 8 NUGGETS ..................................................45 PEOPLE SELLING THE INDUSTRY...................... 28 TRAVEL: COLLETTE .................................... 42

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The namesake venue of The Fifty/50 Restaurant Group, The Fifty/50 restaurant and upscale sports bar concept opened in 2008 under restaurateurs Scott Weiner and Greg Mohr, bringing elevated and award-winning comfort food and cocktails, approachable bottle service, and other amenities to Chicago’s Wicker Park neighborhood. Inviting bar-goers with a revamped tri-level restaurant and elevated sports bar environment, The Fifty/50 features tables equipped with personal TVs and a 65- seat outdoor patio, setting the scene for enjoyment of the location’s lunch, dinner, and weekend brunch menu items.

Founded in 2008, The Fifty/50 Restaurant Group is a fun loving group of individuals responsible for creating several diverse restaurant and bar concepts across Chicago. Through hard work and innovation by the principals and partners, the group either owns or manages 14 establishments since its inception less than 10 years ago. The lineup includes: Apogee, Berkshire Room, Bodega, Bunny Slope, Homestead on the Roof, Leviathan, Portsmith, Roots Pizza, Steadfast, The Sixth, and Westtown Bakery. Continued on page 28

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Food Industry News® April 2018

Page 3

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847-699-3300 Valerie Miller, President and Publisher Mark Braun, Associate Publisher Terry Minnich, Editor Cary Miller, Advertising/Vice President 847-699-3300 x12 Paula Mueller Classifieds/Office Manager Nick Panos, Corporate Counsel Davy Kusta Independent Advertising Consultant (708) 439-1155 Paul Fleishman Independent Advertising Consultant 312-671-9557 James Contis 1927-2013 Food Industry News Issue 4, April 2018 (ISSN #1082-4626) is published monthly, $49.95 for a three-year subscription, by Foodservice Publishing, 1440 Renaissance Drive, Suite 210, Park Ridge, IL 60068-1452. Periodical postage paid at Park Ridge, IL, and additional mailing offices.

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For advertising or editorial information, call (847) 699-3300 or online: www.foodindustrynews.com This publication cannot and does not assume the responsibility for validity of claims made for the products described herein.

Copyright © 2018 Foodservice Publishing Co., Inc. WE SUPPORT: Illinois Restaurant Association National Restaurant Association American Culinary Federation Club Chefs Association of America Greater Chicago Club Managers Association of America

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Amazon May Be Merging Fresh and Prime Now

PROTECT YOUR BUSINESS FROM HIGH ENERGY COSTS

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Amazon is tidying up Electric ■ Natural Gas ■ Demand Response ■ Fuels ■ Renewable Energy Credits its grocery delivery opTo See How Much You Can Save, Call Mike Hyman, Owner, 630-817-3164 tions with a new plan to merge its AmazonFresh and Prime Now services by the end of the year, according to Yahoo Finance. Amazon has been reducing its delivery area for AmazonFresh since About CES: We Are Your Local Food Industry Energy Specialists. We are small, nimble, efficient and service oriented. Our hallmarks are honesty, integrity, service and value its takeover of Whole “We look out for you, we know the market, and no account is too small or too large for us to serve.”

Foods last summer, and a recent consumer survey finds that 48% of Prime users have H.E. Butt Grocery is buying Favor Delivery, an Austin-based service that delivers been ordering grocer- restaurant meals and groceries across Texas. Favor will initially continue to operies through the service. ate as a separate subsidiary, H-E-B executives said, even as they acknowledged the

H-E-B Acquires Texas Delivery Service

– Adapted from New York Magazine

major role of grocery delivery in their business plans.

– Adapted from Austin American-Statesman

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Food Industry News® April 2018

foodindustrynews.com

DINING WITH

MS. X APRIL, 2018 Deli • Bakery • Dairy • FoodService Confections • Meat & Seafood Packaging • Specialty Grocery Convenience Store

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Beard Foundation Stressed Values to Voters The James Beard Foundation recently released the list of 435 semifinalists for its Restaurant and Chef Awards and advised voters that, in addition to food and service, they should consider “the values of respect, transparency, diversity, sustainability and equality.” About 40% of this year’s semifinalists are women, compared to 27% in 2017, and the list is also more culturally diverse.

– Adapted from The New York Times

Gigi’s Growth

McDonald’s Touts Healthier Happy Meals McDonald’s is taking cheeseburgers out of its Happy Meals and has pledged to make its children’s menu healthier worldwide over the next four years.

By 2022, at least half of Happy Meals sold around the world will be 600 calories or less, have no more than 650 milligrams of sodium and limit saturated fat and added sugars to no more than 10% of total calories each. – Adapted from Bloomberg

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For Gigi’s Cupcakes, 2017 was a year of growth with the brand opening five units, signing 10 agreements and breaking ground on eight units set to open in 2018. The five openings were in Richardson, Texas; Cleveland and Mason, Ohio; Virginia Beach, Virginia and Oak Creek, Wisconsin.

– Adapted from gigiscupcakesusa.com

CHARCOAL DELIGHTS 1090 E. Oakton DES PLAINES, IL 847-8032777. There are three things that I always order from here. The first is the broasted chicken; you can get it by the piece or by the dinner. The second is the chargrilled chicken breast sandwich on pita with the works including onions. The third is the fried mushrooms; which are always cooked perfectly and golden brown. They also have a great gyros and burger too. Plus their staff does an outstanding job serving you.

EL TEQUILAS 2826 N. Lincoln Ave. CHICAGO, IL 872-206-8053. This restaurant is known for their Mexico City cuisine with its robust flavors. For starters they bring you 3 different salsas to try with homemade chips. Then, I tried an order of the Pancho Villa Nachos with pot roast. The meat was so tender. Then I had an order of the tacos. Entrees include a lemon pepper roasted chicken with oregano sauce and a skirt steak mole. They have great food and service.

HANDSOME BAKERY & CAFÉ 204 E. Golf Rd. SCHAUMBURG, IL 224-653-9092. This is a coffee shop and a good place to try some Asian specialties desserts. The pastries are displayed in cases; you grab a tray and a pair of tongs and serve yourself. They also had wrapped pastries like a green tea castell, milk pan bread and red bean thread bread. These treats are so unique and tasty. They do have seating so you can enjoy your treat with a beverage.

JB MARKET 600 Milwaukee Ave. GLENVIEW, IL 847-789-5010. This is a supersize Korean grocery store. You can find housewares including chairs and cookware. In the back they have an entire cooler filled with an assortment of Kimchi; a very popular Korean dish which is fermented cabbage. There are huge displays of noodles and soup mixes plus a big variety of seaweed items. They have 15 pound bags of rice which include sushi, brown or white. The sauce and oil selection is incredible. Really a neat place to check out.

MARGIE’S CANDIES 1813 Montrose CHICAGO, IL 773-348-0400. This is an old school classic ice cream and candy shop. It’s a small place that has some seating. The counter is jam packed with all sorts of candy, I picked up some fun candy boxes of boston baked beans and cherryheads. I also tried some of their homemade candies in milk and dark chocolate called Terrapins. They were scrumptious. To add to my chocolate fix, I ordered a hot chocolate with whipped cream and it came with a wafer. I’ve had their ice cream before and that is pretty amazing too.

NORTH BRANCH PIZZA & BURGER CO. 4520 W. Lake St. GLENVIEW, IL 847-813-6400. Burgers and pizza are the specialty of the house here, but they offer so much more.

You can customize your burger, or order one off the menu. The names are very clever; they have the Man Crush, Farmer Brown or the Side Car to name a few. I tried the 50/50 which was 50% smoked bacon, double American cheese, lettuce, pickles, tomato and secret sauce. We also ordered some of the Louisiana buttermilk fried chicken tenders which came with corn, Cole slaw, fries and BBQ sauce. I was very impressed!

THE EATERY 777 Casino Center Dr. HAMMOND, IN 219-473-7000. The last time I went to the Horseshoe Casino, this dining venue wasn’t there; it’s fairly new. Located in the casino, it’s a place to take a pit stop from gambling and sit down and enjoy a cup coffee or something to eat. It’s a casual area with four places to choose from; they have a place to get salads & sandwiches, burgers, pizza, ice cream, coffee and pastries.

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IT TAKES TIME TO MAKE THINGS GOOD Page 6

FINALLY LENTA LAVORAZIONE HASPASTA ARRIVED IN MADE CHICAGOLAND! OUR HAS BEEN SLOWLY AND WITH CARE FOR OVER foodindustrynews.com

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Food Industry News® April 2018

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NRA on ADA Reform On February 15, the U.S. House of Representatives passed H.R. 620, “The Americans with Disabilities (ADA) Education and Reform Act.” This legislation would restore integrity to the ADA and needed fairness for small Gyros, IItalian Beef, Italian Sausage, Gyros age, businesses falling victim to drive-by lawsuits.

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H.R. 620 would allow businesses, through a Foodservice, Retail and Private Labeling Available pastarummo.com notice and cure provision, to identify and cor(847) 228-7070 rect alleged ADA violations before engaging www.devancofoods.com in an unnecessary, lengthy and costly settleUSDA Inspected & Approved ment process while restoring the intended goal of the ADA: compliance and improved access.

The National Restaurant Association issued the following statement: “Small businesses Wyndham Worldwide Coracross the country, including restaurants, are poration and La Quinta Holdbeing unfairly targeted by drive-by lawsuits ings Inc. announced that they alleging ADA violations for the sole purpose of extracting costly legal settlements and athave entered into a definitive torney’s fees. This common sense legislation agreement under which Wynrestores integrity to the ADA by improving dham Worldwide will acquire access while simultaneously preventing wellLa Quinta’s hotel franchise and hotel management meaning business owners from being victimbusinesses for $1.95 billion in cash. The acquisition ized by abusive lawsuits,” said Cicely Simpson, executive vice president of public affairs, is expected to close in the second quarter of 2018.

National Restaurant Association.

– Source: wyndhamworldwide.com

Now available for Retail and Foodservice

Wyndham Acquires LaQuinta

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Calling All Workaholics!

Do you work as many as 70 hours a week and enjoy it? Do friends and family complain because they never see you as a result? You may qualify for being labelled a workaholic.

The term “workaholic” was coined in 1971 by the late Wayne E. Oates. Oates said that work can become an addiction, akin to alcoholism. Mr. Oates said in an interview at the time the book was published that the work addict ‘’drops out of the human community’’ in a drive for peak performance.

Riordan preferred to call someone an “extra-effort person” instead of “workaholic.” They may not be as catchy, but, Riordan says, at least they don’t make hard work seem like a disease.

Riordan also wrote a survival manual for spouses of extra-effort persons. He knew his stuff; before he died, Oates penned 57 books.

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Food Industry News® April 2018

Page 7

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Decline In Independent Restaurant Units, Reports NPD The U.S. restaurant count reached 647,288 in fall of 2017, a 2 percent decrease in units from a year ago, based on a recent restaurant census conducted by The NPD Group, a leading global information company.

The primary source of the decline in U.S. restaurant units was a three percent drop in independent restaurant units compared to a stable restaurant chain count, reports NPD’s Fall 2017 ReCount®, a census of commercial restaurant locations in the United States compiled in the spring and fall each year.

According to NPD’s CREST®, which daily tracks consumer use of commercial and non-commercial restaurants and foodservice outlets, total U.S. restaurant traffic ended 2017 flat and had it not been for a 1 percent increase in quick service restaurant visits, an increase primarily driven by chains, traffic would have declined.

“The U.S. restaurant count is reflective of what’s happening in the foodservice industry today overall,” says Bonnie Riggs, NPD’s restaurant industry analyst. “To expand or not expand units is a calculated decision on the part of restaurant operators. Chains simply have more monetary resources to grow units whereas independents do not.” – Source: The NPD Group

april 2018 1-8.indd 7

owners are... n Benihana was founded by a professional wrestler, Hiroaki Aoki, who raised capital by driving an ice cream truck. Additional fun fact: Hiroaki is Steve Aoki’s father! n Athlete Peyton Manning bought 21 Papa Johns locations in Colorado in 2012 right before the state’s vote to legalize marijuana. Since its passing, sales in some stores have doubled. n Ever get guac at Chipotle? It might have been from Jason Mraz’s backyard. The singer sells avocados to the burrito chain. n Shaq owns 155 Five Guys locations.

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Spring Training is Over.

PLAY BALL!

©2018 Vienna® Beef Ltd.

Vienna® Beef The Official Hot Dog of the Chicago White Sox and Chicago Cubs.

On the Rise - Bread in Restaurants Bread is having a banner year in the US as more eateries bring baking operations in-house and notable bakeries open across the country. Union Square Hospitality’s new cafe, Daily Provisions, bakes bread on site, and the bread basket is a musthave for diners at Joel Robuchon’s restaurants in Las Vegas and New York City. – Adapted from Bloomberg

Start small.

Dream big.

Live large.

— Jana Stanfield

april 2018 1-8.indd 8

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Food Industry News® April 2018

National News Amazon.com announces plans for the first Missouri fulfillment center to be located in St. Peters, creating more than 1,500 full-time jobs.

Celebrating their 75th Anniversary WSWA – Wine and Spirits Wholesalers of America annual convention and exposition will take place at Caesars Palace in Las Vegas, NV Apr. 30-May 3rd. Chick fil-A sweetens spring with the launch of a new seasonal menu item call the Frosted Sunrise. This will be available at their restaurants nationwide through Jun. 2nd. Hilton’s midscale hotel brand, Tru by Hilton, expanded its footprint to three new states with its latest property openings in Garland, TX, Farmville, VA and Cedar Rapids, IA. Hostess Brands LLC, maker of America’s best-loved single serve breakfast items is launching its newest treat, individual cake slices in two flavors, Iced Lemon Cake and Cream Cheese Pound Cake. O’DANG Hummus, maker of premium hummus and dressings announces it line of hummus dressings will be available nationwide at nearly 2000 Walmart stores as of late Mar. 2018.

The International Cheese Tech Expo will take place at the Wisconsin Center in Mil-

ColorKitchen, the manufacturer of colorful plant-based alternatives to traditional food dyes and sprinkles, announced the debut of the country’s fi rst naturally sourced, dye-free, Red Velvet and Confetti packaged glutenfree cake mixes. The new cake mixes are also non-GMO, hydrogenated oilfree, and containing over 90% organic ingredients.

waukee, WI Apr. 17-19, 2018 The PACK EXPO East 2018 Partner Program produced by PMMI, the Association for Package and Processing Technologies, will make its largest appearance in Philadelphia to date, April 16-18, 2018 at the Pennsylvania Convention Center, Philadelphia. The World Food Travel Association announces its second online Food Travel Summit Apr. 24-25, which is aimed at a variety of professionals in the food, beverage, tourism and hospitality industries. visit onlinefoodtravelsummit.org for details. Vegifest Vegan Tastefest & Expo will be held Apr. 29 at Suburban collection showplace 46100 Grand River in Novi, Michigan.

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Food Industry News® April 2018

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Own a Piece of Chicago’s DMK Burger Bar

DMK Burger Bar is franchising. The Chicago-area restaurant concept known for its innovative burger creations, awe-inspiring shakes and the incredibly talented team behind it all is one step closer to introducing even more fans to all that the brand has to offer. When you join DMK Burger Bar as a franchisee, you’re getting world-class training and ongoing support, as well as access to the DMK Burger Bar name that has created thousands of passionate fans in the Chicagoland area. For more info, check out https://dmkburgerbarfranchise.com

Success is walking from failure to failure with no loss of enthusiasm. — Winston Churchill

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FOUNDED 1987

Delilah’s, located 2771 North Lincoln Avenue in Chicago, was just named one of the ten best scotch bars in the USA by Mens Journal.

They are celebrating their 24th year and have over 800 International whiskeys, 425 + scotches and 300 beers of the world. The bar has live music, DJ’s, fi lms or some other type of entertainment almost every night including Pop, Punk Blues, Country, Metal, R&B and New Wave.

General Server Tips ● If you get behind, ask for assistance. You’ll never get in trouble for asking. ● Keep yourself geared up so that you are ready for any rush. We get most of our complaints during the restaurant’s slow period. ● Don’t ever stand around or lean on anything. You can always be cleaning. Running clean-up, wiping shelves or the sales station, taking bus tubs to the back, etc. A server never goes into, or leaves, the kitchen empty handed. Full hands in, full hands out! ● Always be sure that all your food is secure when you leave the kitchen. Never attempt to carry too much. Two safe trips are better than one catastrophe. ● Always ENTER the kitchen keeping to the right. Always walk quickly, but never run. This will prevent serious accidents and extra work for everyone.

WE THANK OUR SHMOOZEFEST PRIZE SPONSORS 375 Spirits Accurate Scale Advanced Pest Control Alef Premium Sausage Anastos & Associates Anichini Brothers, Inc. Beavers Holdings Big Shoulders Coffee Chicago Bar Shop Costco Dinova Corporate Dining Connection Dessert Concepts E-interactive Marketing solutions El Naciemento Tequila Emberglow En Guego Restaurant Farmer Bothers Coffee Firehouse Subs FSI Foodservice Solutions Goody’s Famous Popcorn Illinois Restaurant Association John Drew Brands Kool Technologies Lezza Spumoni & Desserts Libby Lodge Manufacturing / Clemens Profit Group Mojo Bricks Original Juan Hot Sauces Pizza Master USA distributed by MPM Redco Foodservice Equipment Roland foods Squirrel Systems Sammic Skyline Distributors Step Solution of Illinois Tanduay Rum The Boston Beer company Trendler Seating Verde Energy Vienna Beef Weber Grill Restaurants Widow Jane distillery Zerappa Apps

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Food Industry News®

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Food Industry News® April 2018

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Many workplaces are built on gossiping about coworkers or venting about others. Though this might provide temporary relief or entertainment, it only serves to build up tension and stress. You can almost feel it floating in the air when an office is full of this kind of negativity. Bonding with someone by talking about a third person is called “triangling,” and it’s an unhealthy way to manage work anxiety. Examples of triangles might include gossiping about a third person, criticizing someone behind their back, and using them as a scapegoat.

Though it might be tempting to vent to a coworker, consider how you can keep the issue between you and the person with whom you have conflict.

Though it might be difficult at first, you can reduce your anxiety by approaching the individual and communicating the facts of the situation. Tell them you’d like to reach a resolution and are motivated to create an open and honest workplace. If you’re an employer or supervisor, consider how you can encourage employees to work out conflict between themselves and approach you honestly if they have an issue with your leadership.

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9. Want to sell value.

10. Dress for success.

11. Value sales campaigns.

12. Build contacts.

13. Know their industry, their product, and their own wants and needs.

14. Gets the bottom line.

15. Always give a little extra.

16. Build trust, keep legal, and can ask the right questions.

17. Have the skills to make a customer successful.

tical Themed Restaurant serving seafood in CT in 2018. I won chef of the year from the CT ShorelineCulinary Association in the mid 1990’s.

Memorable Customers: NBA star Vinnie Baker said he loves the jumbo stuffed lobster. Pete Rose visited us during the baseball strike season. Ella Grasso (CT governor) was a regular customer at the Chowder Pot II in the Clinton location when I worked there in the late 70’s.

Worst Part of Job: Disciplining my employees, tons of paperwork and long hour days are the three worst parts of the job.

Most Humorous Kitchen Mishap: One of my employees who was a Manager came in the kitchen and asked me “who’s driving a blue Chevy Nova they have to move it, they are blocking a customer”. I told him it was Benjamin my dishwasher (who spoke little English). He went up to him and said, “you have to move your car”. The dishwasher said “what”? The manager said, “your vehicle, you have to move it now”. The dishwasher didn’t understand and put his hands up in the air. The manager said, “your car” and made a steering wheel motion with his hands. The dishwasher said “me no drive”. The manager looks at me and I’m on the floor laughing.

Favorite Food to prepare: I love to prepare jumbo stuffed lobsters on large trays upwards of 8-10 lbs.

What part of the job gives the most pleasure: My loyal customers, makes it all worth it.

If you couldn’t be a chef, what would you be and why: I would have been in the tile and flooring business with my father. My dad did that all his life and I’m glad I chose to be a chef instead.

Best advice you ever got was: Jonathon Smith (my old boss) once told me when I was a year out of culinary school.

“Forget what you learned in school, listen to me and you will be successful”. 40 years later, I bought his restaurant.

Where do you like to vacation: The Keys in Florida is a favorite place.

What do you enjoy most about FIN: A lot of information to learn and different trends in the business to make all of us better.

3/14/18 9:44 AM

Food Industry News® April 2018

Page 13

Trending Cocktails in 2018

Highballs will continue to be trendy menu additions in 2018, with Japanese-style highballs receiving much of the attention from bars and customers alike, writes Robert Simonson. Other trends to watch out for include an increase in canned cocktail products and the continued popularity of pop-up bars.

– Adapted from Punch

Big Shoulders Coffee is a local craft roaster, wholesaler and retailer based in Chicago. This company is what you get when you combine an accomplished chef, Tim Coonan, with an equal passion for purveying great coffee and providing excellent customer service. Since June 2012 with the opening of the West Town cafe at 1105 W Chicago Ave, Big Shoulders has continued to expand both their wholesale dept and with cafés in the downtown vicinity. You can now find their cafés in River North within the Hotel Felix/Troquet at 111 W Huron, in the Loop at 213 W Lake since Nov 2017, in Gold Coast at 858 N State since Jan 2018, and soon at Midway Airport this coming Fall. Another Loop location is slated to open this Spring and more to come likely. Big Shoulders produces its thoughtfully sourced, freshly roasted coffees and cold brew products at 1948 W Lake St, a warehouse roasting works and offices. If you are interested in hearing more about what Big Shoulders can offer you and your business, feel free to contact Dave Marsalek, Director of Sales, at dave@bigshoulderscoffee.com or call 773-680-6312. Big Shoulders prides itself on offering a selection of high quality Arabica small batch roasted Arabica coffees and blends at a competitive price point. www.bigshoulderscoffee.com

april 2018 9-16.indd 13

Does Your Big Idea Hold Up?

How much of the problem does it solve?

When you have several different options, the best solution is one that effectively addresses the entire problem, or at least most of its elements. Look at your stated objectives and possible negative consequences.

Does it address restrictions such as time and budget?

What’s the cost/benefit ratio? A creative solution that’s too expensive won’t sell, no matter how innovative it is. Limit your creativity to bottom-line results— spending $100 to save $10 may not be the best use of your creativity and your money.

Is it reliable? How long will you need to test your solution’s results? Are they likely to be consistent over the long term?

What’s public opinion? You’ll need to spend time convincing friends, or co-workers, or customers that it will work, and that may have an impact on your idea’s overall success.

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You probably know that smoking is bad for your health, but have you considered its impact on the environment?

Among other things, it’s a major cause of litter. A report from the U.K.-based Greyhaze notes that more than 176,000,000 pounds of cigarette butts are discarded in the United States each year, amounting to 30 percent of all litter. More than 4.5 trillion cigarettes are littered around the world each year.

Discarded cigarette filters are a form of non-biodegradable litter. Carried as runoff from streets to drains, to rivers, and ultimately to the ocean and its beaches, cigarette filters are the single most collected item each year in international beach cleanups.

In addition, Greyhaze reports that more than 3.2 million cigarettes or cigarette butts were collected on beaches and inland waterways around the world in 2009, not including some 18,000 lighters, 74,000 cigar tips, and 36,000 tobacco pouches. The report notes that fish eat cigarette butts, mistaking them for worms and other food, and a single butt can kill a fish living in one liter of water.

64%

of Illinois relocations last year were exits, making it tops for inbound moves.

— Source: 2017 United Van Lines National Movers Study of 48 contiguous

U.S. States; USA TODAY

The road to success may have many obstacles. You don’t need to add to them.

Avoid these common methods of self-sabotage at work—and in life: Negative outlook. Anticipating obstacles can be helpful, but obsessing about everything that could go wrong isn’t. Just look past the problems and visualize positive results (and map out the steps you need to take to reach your objectives).

Bad habits. Take a close look at how you spend your time. Do you procrastinate? Are you frequently late? Do you rush through projects and produce sloppy work? Eliminate these bad practices by identifying how you’re undermining your efforts and then committing yourself to improvement—without excuses.

Lack of belief in yourself. Nobody’s perfect, but do you dwell on your flaws too much? You may believe you need an advanced degree, or a higher IQ, or washboard abs, to be worthy of success.

Change what you can (everyone can get more education), but give yourself a break in other areas so you don’t squelch your selfconfidence.

Social media peer pressure.

You don’t need a physical bully in the room to deminish selfworth; your apps will do that for you. A majority of us have become reliant on what others say or post about us, our lives and our politics. Turn off the comments on your life; if necessary, turn away from the herd mentality of Facebook altogether. You’re worth more than snarky posts.

3/14/18 9:44 AM

Food Industry News® April 2018

When You Have To Walk Away

Salespeople know the sales that just aren’t worth it, or can’t be landed... or shouldn’t. Some demands are unreasonable: 1. The buyer asks for a kickback.

2. The buyer abuses them, their co-workers, or the product/service.

3. Analysis suggests that the time and energy this customer will require don’t justify the probable gain.

4. The buyer asks for too many modifications.

5. The buyer has too many demands.

6. The product/service won’t work for this customer.

7. The hostility or intimidation has escalated to the point of an impasse and a sale becomes a make-good without a positive end.

HOW TO CUT SALT INTAKE

1. Read nutrition labels closely and be aware of items labeled low in sodium. Watch for other sodium addtives that may cause adverse reactions. 2.

Use little or no salt when cooking or eating; substitute herbs, spices and vinegar to satisfy and retrain salt cravings.

3. Eat more fresh or home-prepared foods and fewer processed foods.

4. Ask that salt not be added to foods at restaurants.

5. Gradually reduce sodium intake over time to get used to the taste.

— From http://www.gainesville.com

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Preparing for a Rainy Day Financial planning experts recommend having an emergency fund in case something unexpected like a layoff or injury interrupts your paycheck. Your safety net should cover at least six months’ worth of living expenses. Here’s how to calculate what you need to save: Gather your financial records for the past 12 months. Include bank and credit card statements, ATM receipts, and canceled checks.

Create a 12-month grid on paper. Down the lefthand side write all your fixed monthly expenses: mortgage or rent, insurance policies, car payments, utilities, medical expenses, etc. Then add other major spending categories such as food, entertainment, etc.

Do some arithmetic. Use the financial documents you collected to calculate the amount you spent in each category during each month of the past year. Total the expenses for each month and then add them together for a yearly figure.

Divide the figure by 12 to determine average monthly expenditures. Then multiply the average by six (or eight, for a more comfortable safety net).

This is how much you should put aside. In addition to your emergency fund, you should also have on hand an emergency credit card with the largest credit limit you can qualify for. Apply for this card before an emergency hits, as credit card companies are less likely to give you a line of credit when you are without income. Remember, this is an emergency credit card to be used only when you’ve gone through all your savings in the emergency fund.

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We’ll Save the Excuses for You (1) Management won’t accept it.

(2) We can’t take the chance.

(3) We’d lose money on it.

(4) It takes too long to pay out.

(5) We’re doing all right as it is.

(6) It needs committee study.

(7) Competition won’t like it.

8) It needs sleeping on.

(9) It won’t work in this department.

(10) It’s impossible.

(11) We tried something like it once and lost money.

— From American Business Axioms

april 2018 9-16.indd 16

Coffee Stats n The United States imports in excess of $4 billion worth of coffee per year. n Americans consume 400 million cups of coffee per day making the United States the leading consumer of coffee in the world. n On an average, 250 cups of espresso and coffee drinks are sold per day at almost any espresso drive-thru business with a great visible location. (500 cups per day is extraordinary.) n Independent coffee shops manage to sell 31% of espresso-based drinks, while the rest is brewed coffee. — Source: www.e-importz.com/Support/ specialty_coffee.htm

Food Industry News® April 2018

Nuggets Catering by Michaels is proud to be the only caterer in North America that is both Green Restaurant Certified and Green Seal Certified. Four Seasons Resort Lanai has been named “Best Hotel in the USA,

by U.S. News & World Report , the global authority in rankings and consumer advice, which evaluated more than 24,000 locally hotels across the USA, Europe, Canada, Mexico and Bermuda.

Frito Lay operates 30+ manufacturing facilities across the U.S. and Canada, and more than 200 distribution centers. Kosher wine is made in precisely the same way as “regular” wine. The only difference is that there is a rabbinical oversight night during the process and that the wine is handled by Sabbath-observant Jews.

Magiiritsa is a traditional Greek Easter soup which is served on Holy Saturday after the Greek Orthodox midnight church services. Miller Time Pub at 509 W. Wisconsin Ave. in Milwaukee, Wisconsin serves a Fish Fry every day of the week. The MillerHigh Life beer battered cod is served with Cole slaw, tartar sauce and fries. Oliver Winery & Vineyards located at 200 East Winery Rd. in Bloomington, Indiana is Indiana’s largest winery east of the Mississippi River with distribution in 19 states.

Q-tips can be used to clean so many things.

Use a Q-Tip to clean your keyboard, dip it

In bestseller Joanne Fluke’s 22nd Hannah Swensen mystery—Raspberry Danish Murder—set in Lake Eden, Minn. (after 2017’s Banana Cream Pie Murder), Hannah’s new husband, Ross Barton, vanishes. What happens next? You’ll just have to read it to find out! Joanne Fluke. Kensington, (304p) ISBN 978-1-61773-224-9

in some alcohol and clean around the keys.

Subway Restaurants serves 7 million made to order sandwiches a day. Guests choose from 37 million combinations of quality proteins, fresh vegetables and bread baked daily.

The birthstone for the month of April is diamond. A diamond is the hardest natural substance on earth.

Keep your diamonds clean by washing them with mild dish soap in warm water and wiping them with a cloth.

Tuna fish has a list of health benefits. The omega 3–fatty acids in tuna can help reduce blood pressure and risk of heart disease.

The most common ring size in America for women averages from size 6 to 7. Toy Story Land at Disney’s Hollywood Studios in Florida plans to open June 30, 2018. Attractions include Slinky Dog Dash Rollercoaster and alien Swirling Saucers. When cooking fish in the oven, use glass bake ware to ensure that the fish cooks evenly.

3/14/18 9:44 AM

Food Industry News® April 2018

Page 17

Strategic Changes for Closing Sales

By John Graham Today more than ever, new demands and expectations call for strategic changes to keep up, stay relevant and close more sales. Here are five of them: Change your thinking about what you know Salespeople are known for being sure (sometimes overly sure) of themselves. Although it takes self-confidence to keep going, it has a risky downside. It can lead to believing we know more than we do. Nothing kills sales faster than arrogance.

A website designer’s creativity gave him an initial edge with a prospective client. In spite of his obvious talent, he lost the job. His presentation was his downfall. It was obvious he had not taken the time to understand the organization or its services. He was so focused on what he was selling, he didn’t have a clue as to what his prospect wanted to buy. In other words, he didn’t know what he didn’t know.

We all benefit by asking ourselves these questions: What am I missing? What don’t I know? Are my assumptions correct?

Change the way you prepare presentations Do you think you’re at a place where you can “wing it” or all you need to do to get ready for a presentation is to make a few notes, a quick outline, or go for it? If so, you’re deluding yourself. You may be good, but not that good.

Like it or not, here’s the truth: If we don’t write it, we only think we know it. It happens when to us all when we’re under pressure. We lose control and “default” to whatever comes to mind. Before we know it, we’re talking jibberish. It happens when we don’t prepare.

Change the way you present While presentations may have several objectives, they all have one overriding goal: engaging the participants. Unless that happens, a presentation isn’t a home run.

For a presentation to be a winner, it must be interactive— participatory. To invite the participants to interrupt you by raising their hand to ask a question and then to pick up the thread and continue takes confidence. But it also sends the message that the participants shape the presentation. This may sound dangerous but it’s well worth the risk.

Change your persuasion strategy Today, push is out; pull is in. To influence buying behavior today takes a sales environment in which customers can decide if they want to do business with you. It’s one that gives them the opportunity to find out if they can trust you, if your messaging makes sense, and if you are reliable.

Change how you relate to customers Even though companies continue preaching a customer loyalty message, they may be deceiving themselves. For example, Accenture’s research indicates that 99% of retailers claim their loyalty programs perform at or above expectations, even though 71% of shoppers don’t follow loyalty.

Clearly performance-based relationships are taking over.

What counts today are consistently good customer experience, convenience, an easy payment process, new and innovative products, customer service (phone, in-person or online, according to a Blackhawk Network study.

Even Amazon Prime customers paying $99 a year, don’t think twice about buying it for less elsewhere, particularly if there’s free delivery. Clearly, performance-based relationships trump everything, including loyalty.

Change is inevitable, and there’s no better place to start than with ourselves.

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Until 1564 it was a tradition to begin the New Year with a week-long celebration, ending with a big party. But the calendar was different; the new year began on March 25, which meant the annual party was held on April 1.

In 1564 the calendar was changed, making January 1 the New Year. People who forgot but showed up to celebrate on April 1 were called April fools.

West Town Bakery is not your grandma’s bakery. This bold, celebrated culinary outpost by The Fifty/50 Restaurant Group, known for creative baked treats and classic diner eats in both West Town and River North, is thrilled to introduce the opening of its third location. West Town Bakery + Tap, opening this month inside Hotel Zachary, brings the celebrated bakery’s signature style to the city’s north side. The newest location for the group expands upon the West Town Bakery brand, featuring plenty of new elevated baked goods, debuting exciting new design elements through the space and products, and a fully stocked bar with plenty of beer, cold-brew coffee, and cocktails on tap – a perfect fit for Lakeview’s signature energy.

Guests can also expect for the beverage program to take a few risks that they could only pull off in a bright-in-yourface bakery. The destination’s beer menu will feature an eclectic assortment of local brews with a lighter refreshing lineup for spring.

Fans of West Town Bakery can revel in an abundance of the beloved cake balls, donuts, doughssants and cruffies, while also indulging in some new exciting items from the brilliant mind of The Fifty/50 Restaurant Group Executive Pastry Chef Chris Teixeira. An assortment of menu additions unique to the new location include stacked breakfast sandwiches, signature chocolate bars, Wrigleyville themed cake balls and a signature spin on soft serve ice cream.

The design of the new West Town Bakery + Tap is under the careful direction of the team at Wink Design. Interiors will feature original art murals spanning different genres of street art including fine art, illustrative cartoons, graffiti lettering and more from some of the Windy City’s premier street artists including Won Kim, Czr Prz, and Ava Grey among others. Located adjacent to Hotel Zachary’s lobby, West Town Bakery + Tap will also serve as an integral component of the hotel’s internal food and beverage program, supplying in-room amenities, catering for meetings & events, specialty cakes, and more.

3/15/18 9:15 AM

Joeys ad 6x7.25_2016.pdf 1 10/21/2016 2:10:28 PM

Food Industry News® April 2018

Page 19

Peak Construction Corporation to Design-Build Blue Ribbon Products Co.’s New Warehouse & Distribution Center Peak Construction Corporation has been awarded to design-build Blue Ribbon Product Company’s new 80,000 square foot warehouse and distribution center in IDI Gazeley’s Rock Run Business Park. Blue Ribbon Products Co. will remain in Joliet, but will relocate to a new seven acre site to facilitate their business growth. The warehouse and distribution center will boast 6,000 square feet of corporate office space, a custom designed training/tasting room, two break rooms, a 4,500 square foot cooler, a unique 500 square foot repacking room, four dock positions, and three drive-through loading lanes with possible expansion into a fourth.

The project broke ground in November and is slated for completion at the end of June. Mike Fonda, Hugh Williams, Matt Knafel and Anne McGrath of Avison Young Chicago were the tenant representative brokers. Peak is teamed with Partners in Design Architects, Inc. and Jacob & Hefner Associates on the project.

Blue Ribbon Products Company was founded in 1934 by Joseph “Finny” Londergon. Pabst Brewing Company was the sole product supplier in the beginning. Now 3rd generation owned by Finny’s grandsons, Don and David Londergon, Blue Ribbon Products Co. offers a large selection of beer, wine, spirits and nonalcoholic beverages to

april 2018 17-24.indd 19

their clients. Blue Ribbon BRANDS Products Co. has been in the beverage business for Now available at over 80 years and they remain committed to USDA Choice All Natural, Premium, Homestyle, & Classic providing quality prodSliced or Whole ucts and service to their customers – today, tomorrow and for the next 80 years. For more information, please visit www. brpco.com. black angus chicago style italian meatballs Peak Construction Italian style fully cooked. Made with all beef hotdogs Corporation is a designRicotta and Pecorino Romano cheeses.

Available sizes: 8 to 1 & 6 to 1 $2.99 per LB Available sizes: 3oz, 2oz, 1.5oz, 1oz, .5oz, & wedding soup. build general contractor providing services that span multiple markets segments - industrial, office, healthcare, hospitality, construction manageall natural dressings & sauces ment – as well as other No artificial colors, flavors, or real estate specialty arpreservatives. Gluten free & no MSG eas including land enChicago Chopped, 1000 Island, Balsamic Vinaigrette, Caeser Romano, Honey Mustard, Olive Oil & Vinegar, Ranch Buttermilk, Raspberry Vinaigrette Fat Free, Mayonaise X-tra Heavy, titlement/development.

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Food Industry News® April 2018

CHEF PROFILE

Executive Chef Damon Workman Cantina Laredo 508 N State, Chicago Birthplace: Wichita Kansas First food service job: Dishwasher/prep at a small Mexican restaurant called Taco Station in Pittsburg, KS Favorite food: Tacos.

Memorable customers: One of my favorite celebrity visits was Ice-T, just an incredibly nice guy who didn’t mind me being a fanboy.

Worst part of job: People who modify everything they order and then complain that it doesn’t taste right.

Favorite food to prepare: Green Chile Chicken Stew What part of the job gives you the most pleasure: Seeing people enjoy what they are eating If you could not be a chef, what would you be and why: It would be working in punk music. I’m passionate about it, and it is something I do when not cooking.

Best advice you ever got: My dad always told me to do things I enjoy with people that I enjoyed doing them with Where do you like to vacation: I’d have to choose Las Vegas, because I could go back and see all my friends. But Toronto is still high on my list of favorite places.

What do enjoy most about Food Industry News magazine? The always up to date info on what goes on in the city

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3/16/18 9:30 AM

Food Industry News® April 2018

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Page 21

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Scenic Group Announces Purchase of Mayflower Tours Scenic Group continues its growth in the North American market with the purchase of one of North America’s leading tour operators, Mayflower Tours. Both companies share similar histories, albeit on two different continents. Scenic began as a luxury tour operator in 1986, adding luxury river cruises in 2008, and is now an industry leader with more than 800 escorted itineraries in 66 countries, 22 river ships, and two luxury Discovery Yachts (launching this year and in 2020). Mayflower began in 1979 doing the same thing in the US and today offers hundreds of deluxe tours in 52 countries. Mayflower will continue to run as a separate entity called Mayflower Cruises & Tours with many of the same people, offering immersive programs that always exceed guest expectations.

“We are always looking for synergies that produce greater opportunities for our guests,” states Glen Moroney, founder and chairman of Scenic Group. “We have worked with Mayflower Tours for several years and have always been incredibly impressed with the level of service and offerings that John and Mary Stachnik (Mayflower Tours founder/owners) have offered their guests. So, when the opportunity came about due to their wish to retire, it was an easy decision.”

Mayflower Cruises & Tours will continue to be based in Downers Grove, Illinois, and led by current Mayflower president, Nish Patel. “The Scenic Group and Mayflower – this is a perfect match,” offers Nish Patel. “Mayflower’s fastest growing product segment is the river cruises and having access to Scenic’ s excellent quality and vast inventory will offer substantial growth. Mayflower Tours was founded in the US by John and Mary Stachnik in 1979.

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Fairlife, LLC, the health food company known for its high-protein ultra-filtered milk, is expanding its portfolio of milk products to include fairlife® DHA Whole Milk, a creamy, ultra-filtered cow’s milk with DHA Omega-3 fatty acids to support brain health. The new whole milk joins the company’s 2% ultrafiltered milk with DHA to complete the collection. Today, both fairlife® DHA products, formerly known as fairlife SuperKids®, are available in 52-ounce bottles nationwide.

In addition to delivering more DHA than other Omega-3 dairy products, each serving of fairlife® DHA Whole Milk provides 13g of protein and 35% of the daily value of calcium. All fairlife products are made with real cow’s milk filtered using a patented cold-filtration process to remove the lactose and sugars while maximizing the natural proteins and vitamins found in cow’s milk.

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Food Industry News® April 2018

Serving Seniors With Respect and Skill There’s little that is as important as dining services at a senior living community, and Sedgebrook’s executive chef Kira Eggert spends a lot of time ensuring that residents are experiencing the very best. Interacting face-to-face with residents almost as much as she is behind the scenes in the kitchen, Kira is committed to providing only the most delectable of edibles.

A graduate of Cordon Blue Culinary School Kira started her career in hotel dining, eventually transitioning into dining services in senior living. “At hotels, there are guests who go home and you don’t ever see them again. At a retirement community, you’re more accountable for providing great food and service. You interact with the residents, get feedback, try to understand what they’re looking for and try to get to know them better. This helps me to build better menus that fit theirneeds and preferences,” she said. “Residents at Sedgebrook are outspoken. They’ll tell you if they enjoy something and they’ll also let you know if they don’t. We look at their feedback every day and always work hard to make them happy.”

In order to maximize the amount of feedback she receives, Kira has weekly menu chats. The hour-long sessions which always draw a crowd, provide the opportunity for residents to look at the next week’s menu and discuss all the items.

“They’ll ask me a lot of questions. We’ll talk about allergies and other restrictions. I make recommendations too. The sous chef is with me at the meetings so we take notes, transfer the information to the cooks, and improve the menus,” she said.

Kira also offers a monthly cooking demonstration. “I try to feature an item that I can make within 20 minutes and that residents can easily cook for themselves. Afterwards, we have a discussion,” she said. “This started with a group of five residents but now there are always at least 30 per demonstration. We cook, and taste, and then start an open discussion. It’s a lot of fun and the residents really enjoy it.”

In creating menus, Kira offers plenty of options, making sure that there’s something to appeal to every taste as well as to accommodate dietary restrictions. Each dinner menu will include two soups, two salads, a beef or pork entrée, a poultry entrée, a fish or seafood entrée, pasta, two veggies, a starch, a featured side item and two desserts. There’s always a vegetarian entrée, and also grilled items including burgers, hot dogs, flatbread pizzas and more available ala carte.

“The residents really appreciate the effort we put into creating great dishes for them, as well as for encouraging their input. I’ve been here three years, and believe that during that time, dining services are always evolving and I plan on that continuing to be the case,” she said.

Five-star rated Radford Green Health Care and Rehabilitation is located on the 72-acre Sedgebrook campus in Lincolnshire, Illinois. Sedgebrook is a Senior Care Development, LLC affiliated community and managed by Life Care Services LLC®.

3/14/18 10:52 AM

Food Industry News® April 2018

James Beard Foundation: Best Chefs Midwest, Great Lakes The James Beard Foundation announced the Restaurant and Chef Awards semifinalists for 2018.

Winners will be revealed on Wednesday, April 27; the James Beard Awards Gala, where the previously announced America’s Classics winners are also acknowledged, will take place on Monday, May 7 in Chicago.

BEST CHEFS: Great Lakes Andrew Brochu, Roister, Chicago Abraham Conlon, Fat Rice, Chicago Diana Dávila, Mi Tocaya Antojería, Chicago Paul Fehribach, Big Jones, Chicago Brian Fisher, Entente, Chicago Jason Hammel, Lula Café, Chicago Beverly Kim and Johnny Clark, Parachute, Chicago Thomas Lents, Chef’s Table at Detroit Foundation Hotel, Detroit Ryan McCaskey, Acadia, Chicago Abbi Merriss, Bluebeard, Indianapolis Steve Oakley, Oakleys Bistro, Indianapolis David Posey and Anna Posey, Elske, Chicago Iliana Regan, Elizabeth, Chicago James Rigato, Mabel Gray, Hazel Park, MI Jose Salazar, Mita’s, Cincinnati Noah Sandoval, Oriole, Chicago Zoe Schor, Split-Rail, Chicago Karen Small, Flying Fig, Cleveland Jill Vedaa, Salt, Lakewood, OH Lee Wolen, Boka, Chicago Best Chef: Midwest Karen Bell, Bavette La Boucherie, Milwaukee Thomas Boemer, Corner Table, Minneapolis Steven Brown, Tilia, Minneapolis Justin Carlisle, Ardent, Milwaukee Lisa Carlson, Chef Shack, Bay City, WI Michael Corvino, Corvino Supper Club & Tasting Room, Kansas City, MO Ben Grupe, Elaia, St. Louis Thomas Hauck, c.1880, Milwaukee Jonny Hunter, Forequarter, Madison, WI Dan Jacobs and Dan Van Rite, EsterEv, Milwaukee Gavin Kaysen, Spoon and Stable, Minneapolis Ann Kim, Young Joni, Minneapolis Lona Luo, Lona’s Lil Eats, St. Louis Jamie Malone, Grand Café, Minneapolis Christina Nguyen, Hai Hai, Minneapolis Mike Randolph, Privado, University City, MO Ashley Shelton, Sardella, Clayton, MO Jay Sparks, Lovechild, La Crosse, WI Joe Tripp, Harbinger, Des Moines, IA Stefano Viglietti, Trattoria Stefano, Sheboygan, WI

april 2018 17-24.indd 23

Page 23

Coca-Cola Consolidated Opens $4M Facility in N.C.

Coca-Cola Consolidated has cut the ribbon on a new facility in Greensboro, N.C., that will handle sales and distribution for the firm.

The 130,000-square-foot facility represents an investment of more than $4 million and employs 300-plus staff members.

– Adapted from WFMY-TV

The Ten Minute Rule

“How long do I have to wait for my order?!?”

Well, according to Technomic’s Consumer Restaurant Brand Metrics research program, consumers expect to spend about 10 minutes getting carryout at a fast-casual restaurant, including waiting in line, ordering, paying and receiving food. The popularity of some fast food establishments to explore online, kiosk, and direct ordering has cut wait expectations in half.

Jim Contis on Expectations

“Employees all doing the same job come from different ages, experience levels and areas of focus.

No two will approach the job the same way, which is strength for a smart team. Tap experience as well as enthusiasm; age often brings foresight but youth brings speed.

Teach all employees to respect each other’s boundaries.”

Dreams without applied thinking and careful planning are lost opportunities.

3/14/18 10:52 AM

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Break Old Habits

Food Industry News® April 2018

Don’t Count Print Advertising Dead Yet Folio Magazine recently said that in 2018, print continues to generate the largest chunk of revenue for most legacy publishers. Print advertising accounted for 62 percent of the $16.6 billion in magazine advertising revenue in fiscal year 2016, according to PwC’s most recent research, and 87 percent of circulation revenue came from print products.

While many digital-first media companies are struggling to convince readers to pay anything for online content, that trend can’t sustain itself as more online sites scramble to support themselves. Print magazine publishers are enjoying the ability to increase the price of their product without alienating their loyal base.

In recent years, Condé Nast has also had success with price hikes on some of its magazines, including—notably—The New Yorker. The cost of a print subscription to the magazine has increased from $59.99 in 2015 to $109.99 this year (after an introductory offer of $12).

The increases have not slowed subscriptions, which have grown at double-digit rates every year for the past five years. That trend, to once again support print journalism against a rising tide of undependable and sometimes bogus online sites, has pushed some brands like Rolling Stone back in popularity.

Trustworthiness in numbers as well as content are the driving force for print advertisers in 2018. “Trades like ours continue to target a specific audience,” said Val Miller, President and Publisher of Food Industry News. “Our long-time advertisers stay because they consistently reach the market and new advertisers want to be a part of something like us because we can help them better. We have over 35 years in business.

That’s nothing to sneeze at.”

Top 5 Important Vocabulary Words for Restaurant Staff

These vocabulary words should be instilled in every employees mind in order to improve their functioning abilities in their organization.

1. Integrity: Every employee should execute their responsibilities correctly in the performance of their job.

2. Honesty: Every employee should be totally honest in their communications, followthrough, and handling responsibility without question.

3. Trustworthiness: Every employee should know how to develop the relationships and maintain commitment to their job performance.

4. Compassion. Every employee must show concern and emphasizing a positive attitude in working with colleagues and guests.

5. Persistence: Every employee will perform their duties to the best possible performance level.

Habits such as procrastinating, overeating, being disorganized, avoiding conflict all wear us down.

Try these tips to remain controlled: 1. When you lose your temper, look away.

2. When you’re upset and feel the tears well up, think of being powerful.

3. When you crave food Bernard S. Kamenear is President and Renee Manseau is Vice President that is bad for you, substi- of B.S. Kamenear & Company LLC. Their company specializes in hospitality security as well as helping establish reduced cost of operations. tute with healthy fare..

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Food Industry News® April 2018

Page 25

Local News Alton Craft Beer Week will be held at 200 Piasa St. In Alton, IL from Apr. 7-14, 2018. Restaurants & Bars in the region are showcasing the best craft beer in Illinois.

American Diabetes Association Health & Wellness Expo will be held on Apr. 14, 2018 at McCormick Place in Chicago Brunch Café is planning to open another location at 20393 N. Rand Rd. in Killdeer, IL. Chicago White Sox Dog Day at Guaranteed Rate Field in Chicago will be Apr. 23rd, 2018. Bring your dog to the park. Chocolate Wine & Spirits Expo will be held at Plumbers Hall 1340 w. Washington in Chicago on Apr. 2122. Gluten Free & Allergen Friendly Expo will be held on Apr. 7-8 at the Schaumburg Convention Center — 1550 Thoreau Drive North in Schaumburg, IL. Fast casual restaurant concept—Freddy’s Frozen Custard & Steakburgers recently opened at 7402 W. 159th in Orland Park, IL. The opening marks the first location for Freddy’s in Chicago metro, with plans to develop several additional restaurants in the area over the next few years. Flappy’s Pancake House—a family owned restaurant—will be opening their third location at 131 W Dundee Rd. in Buffalo Grove, IL. They locations in Bartlett and DeKalb, IL and serve Breakfast, Brunch and

april 2018 25-32.indd 25

Estelle’s, the popular late night destination in the heart of Wicker Park, announces a lineup of tasting and tapping events every Thursday this spring. Additionally, Estelle’s now offers a “Beer Pairing Menu” until 3 a.m. daily. The menu features burgers and sandwiches (ranging from $8 to $12) paired with craft beers (always $4 each). As an added bonus, all burgers are half-price on Mondays and grilled cheese sandwiches are only $6 on Wednesdays.

Lunch.

Minigrow—a new concept restaurant—Founder/CEO Justin Rosenberg plans to open a location at 28 S. Wabash in Chicago. Quilt Festival Chicago will be held at the Donald E. Stephens Convention Center 5555 N. River Rd. in Rosemont, IL Apr. 12-14.

One of a Kind Show will be held at the Merchandise Mart in Chicago Apr. 27-29, 2018. Enjoy a one of a kind experience with food and entertainment. The 2nd Annual Lake County Food Truck Fest, a fundraising event for the Prevention of Child Abuse will be held at Lake County Fairgrounds 1060 E. Peterson Rd. in Grayslake, IL on Apr. 21st. Tinley Park Brew & Vine, an indoor beer and wine food festival will be held at the Tinley Park Convention Center 18451 Convention Center Lane in Tinley Park, IL Apr. 14, 2018.

Woodfield expands dining options 4 Simon Property Group, owners of Woodfield Mall in Schaumburg, announced the first wave, among more than a dozen fast-casual eateries, slated to open in Woodfield’s new dining pavilion this summer.

Blaze Fast Fire’d Pizza and Chipotle Mexican Grill headline the roster of firstdisclosed dining pavilion eateries, which also includes Charleys Philly Steaks, Maoz Falafel and Grill, Suki Hana, and Wok A Holic. The new dining pavilion will be located in the upper level Sears wing with expansive windows providing an abundance of natural light and an overlook to the outside.

The new, 820-seat dining area will expand upon the mall’s more than 30 existing full and quick-service restaurants, which include The Cheesecake Factory, Texas de Brazil, Uncle Julio’s, Rainforest Café, P.F. Chang’s, Red Robin and Kinfork BBQ & Tap.

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On February 17th, Chicago’s Historic Palmer House Hilton Hotel became a Whimsical Dessert Dream as chefs from all over the Chicagoland area presented a culinary feast for the ages! The event featured the very best from the food, candy and baking industry. All of these wonderful professionals came together to support the 13th Annual For the Love of Chocolate Foundation Gala. In addition to raising funds for culinary education, the gala was the host of the Chef’s Hall of Fame which inducted three prominent Chefs into the Hall. Inductees included Mindy Segal, Owner of Hot Chocolate Restaurant; Fred Hoffmann, CEO of Ala Carte Entertainment; and John Hogan, Executive Chef of Tony Montuano’s River Roast Restaurant. Every year the Foundation event team works diligently to bring an eclectic spectacle alive in the hopes of showcasing the hospitality industry. This year was no different as our team featured a silent disco, four distinct dance troupes, mimes, stilt walkers, dancing mushrooms, a culinary school competition in the chocolate garden, a teeter totter, an ice cream truck, a giant pinwheel and much more.

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3/14/18 11:01 AM

Food Industry News® April 2018

Culinary Trivia ■ The word restaurant is French, originally meaning “food that restores” ■ Ask any server: The busiest day of the year for restaurants is Mother’s Day. ■ Italian food is the most popular ethnic cuisine in the USA, followed by Mexican, then Chinese.

■ 17% of diners’ meals go uneaten in restaurants.

■ The “five guys” in Five Guys Burgers and Fries are the sons of Five Guys’ founder.

Page 27

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We Started Here The oldest fast food restaurant chain is White Castle, founded in 1921.

Most people know Wendy’s was named after founder Dave Thomas’ daughter - but Wendy wasn’t her actual name. It was actually Melinda Lou - Wendy was her nickname.

KFC’s Colonel Sanders was never an official colonel, but after so many good meals, he’s considered a king in fast food!

1 in 8 Americans have worked in McDonald’s.

-Little-Known Fun Facts About the Restaurant Industry

3/14/18 11:01 AM

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foodindustrynews.com

Food Industry News® April 2018

People Selling the Industry With Cary Miller

Fifty/50 Continued from page 1 The founding of the Fifty/50 Restaurant Group was the result of the partnership between Scott Weiner and Greg Mohr, who became great friends and coworkers in 2003 when they began working together with Lettuce Entertain You. In 2007, as Chicago was about to implement a smoke ban in bars and restaurants, the duo recognized an opportunity to bring higher quality food and service into a sports bar environment. With the opening of the Fifty/50 in Wicker Park they found themselves in the forefront of Chicago’s growing restaurant and bar movement.

The Fifty/50 Restaurant Group has become one of Chicago’s fastest growing restaurant groups due to the amazing people who go above and beyond as well as the dedicated partners who constantly push the best in their field. The group continues to focus on new restaurant concepts and locations within Chicago as well as other cities across the U.S. A 65-year-old today can expect to live to age 83.

One in four 65-year-olds will live to age 90.

One in ten 65-year-olds will live to age 95.

For people born between 1942-1954, you’ll need to work until age 66 or face a percentage less in benefits, but for those who wait past their retirement age, expect a percentage added on as a bonus from Uncle Sam.

april 2018 25-32.indd 28

This month I am proud to be pictured with the General Managers of two iconic Chicago Hyatt Hotel properties, Sara Kearney of the Park Hyatt and Patrick Donelly of the Hyatt Regency Chicago on Wacker Drive.

These two Hyatt professionals epitomize what the hospitality industry is all about—graciously serving guests. And, if you’ve stayed at either of their properties you know that the answer to any reasonable request is always, “With Pleasure.” These two executives set a wonderful example for all of us, to which I say, “thank you!”

Nicole Ciluffo and Ken Vander Velde are with Accurate Scale Company, Chicago’s leading supplier of scales for the food industry. Accurate offers sales and service on all types and brands of scales, from deli scales used in restaurants and grocery stores, to fill scales used on food processing lines, to floor scales used by industrial product manufacturers. And because the company has a large team of service professionals, they are often able to accommodate service calls the same day. If you are looking for a scale company who will do the job right, you can count on Accurate Scale. You can see their ad on page 11 of this issue.

Ron Filbert is the 3rd generation owner of Filbert’s Root Beer, a local crafter and bottler of soft drinks dating back to 1926. The company is based on Chicago’s South Side. The Filbert’s brand is famous among Chicagoans as many, including myself were treated to their famous Root Beer and the Black Cherry soda while growing up.

Maria Lereno is one of the owners of El Greg Frozen Food Expressions. Established in 1986, El Greg specializes in “Enrobed” pizza pies and delicious Greek specialty foods. The company started as a pizzeria offering unique hand held pizza pies.

These products became so popular, they decided to get out of the retail business and into the wholesale business, and a legend was created. Through hard work, culinary expertise, and old family recipes the company prospered into a full functioning USDA Approved frozen food manufacturer. In addition to their hand held products, they also offer a selection of Greek food specialties and ethnic appetizers. Their products are sold to distributors, chains and retailers across the country.

Joanne Patten, Allison Holmes and Russ Boersma are with Thatcher Oaks Chicago Awning Company, a local firm specializing in Commercial Awnings and Canopies. Awning Signage increases your visibility and brands your business with your own choices of color, design, graphics and logo. Whether you need Stationary or Retractable Awnings, a Winter Vestibule Windscreen, a Walkway Canopy, or Standing Seam Metal awnings, they work to give businesses the visibility and image they want.

Denise Wengielnik is with ZerAppa, a family owned and operated business specializing in creating apps for businesses. Mobile Apps are the drive thru’s of the digital world, making life easier and more convenient for consumers to spend money. ZerAppa provides the easiest way for small businesses to connect with their customers in the mobile world. Having a digital presence in business isn’t an option any more, and unless you make it easy for customers to do business with you, they may go somewhere else. Companies with a mobile presence that can communicate and engage with their consumers have a big advantage over their competition. If you are thinking about an app for your business, talk to ZerAppa.

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AROUND CHICAGO With Valerie Miller MOTHER CLUCKERS KITCHEN With one very successful restaurant under their belt, husband and wife team Richard and Penny Schweigel decided it was time to open another location. They have been receiving rave reviews about their cuisine which is based on family recipes with southern influences.

Come hungry, because it’s all about the food.

If chicken is your choice, then you have a lot of options. They have broasted chicken, a smothered breaded chicken filet that is smothered in sausage gravy, a chicken po boy sandwich and a chicken & waffle. Rich recommended I try the southern fried chicken tenders. These were amazing; the breading was so good and the portion was pretty hefty.

Another house specialty is the Shrimp Po Boy sandwich. This is fried shrimp served on a New England lobster roll with lettuce, tomato and remouulade sauce.

They have fried co rn me al b a t t e r e d catfish and fried crab cakes too. They also have sandwiches, ribs, wraps, salads and tacos.

Their hush puppies and buttermilk biscuits are definitely worth trying. Homemade sides include: collard greens, baked beans, mac & cheese along with broasted potatoes.

Their desserts are out of this world. The bread pudding is another favorite along with pecan pie, sweet potato pie or the carrot cake. Just good old southern treats. If you’re too full, get one of these to go. I did notice a lot of meals being packed up in the dining room to take home.

Mother Cluckers Kitchen has two locations. One at 5200 N. Elston in Chicago and 220 N. Northwest Hwy in Palatine.

Both restaurants are open 6 days a week and closed on Tuesdays. For more info visit mothercluckerskitchen.com

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Reruns and Trivia ✮ Thirty thousand Hawaiians signed a petition to change Maui’s name to Gilligan’s Island. ✮ There was so little dialogue in the original Mission Impossible TV show that Peter Graves, the star, once fell asleep in the middle of a scene and no one noticed. ✮ In a 1990 preschool poll, Mister Rogers was first choice for president of the United States. ✮ Johnny Carson once sold vacuum cleaners door-to-door. Ed McMahon sold kitchen utensils. ✮ Desi Arnaz’s mother was one of the heirs to the Bacardi Rum fortune.

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EXPRESS SEATING 36% of restaurant operators name staffing as their biggest challenge to success, 20% say the biggest challenge is retaining customers, and 15% say it’s high operating/food costs.

47% of bar managers say staffing is their biggest challenge.

Roughly three in 10 restaurateurs have job openings they find difficult to fill, signaling a significant hiring crisis in restaurants.

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foodindustrynews.com

Food Industry News® April 2018

Senior Power, 2018

Our life expectancy will keep edging higher. Girls born today will live 80 years on average. Boys will average just over 74. Asian-American women will live longest: 86.

Black men the shortest: 68. By 2025, life expectancy will average nearly 84 for women and 78 for men. Medical advances promise more active lives for older Americans.

Older Americans will play a bigger role in the marketplace. Those 65 and older will grow from 36 million now to close to 53 million by 2020.

Seniors now control about a third of personal net wealth in the U.S. Much of that will be passed along to their families. Continuing education and community involvement will increasingly depend on seniors to fill the gaps that younger workers can’t fill. — Kiplinger

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Families that work together: Some of the nation’s biggest restaurant chains - including In-N-Out, Denny’s, and Johnny Rocket’s - are family owned.

april 2018 25-32.indd 30

Congratulations to Gordon Foodservice for another successful Chicago market food show held February 28th at the Donald Stephens Convention Center. Over 3,000 attendees sampled the latest in new products and specialties.

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Food Industry News® April 2018

Trivia: It Keeps Clients and Customers Engaged

Page 31

Olympia’s Gyros Off The Spit 4

Char-Broiled gyros cooked over an open flame is unbeatable for flavor and texture, but what if you could capture authentic gyros anywhere without the cone? You can; Carved Off The Spit from Olympia is their top quality beef and lamb prepared with their own special blend of Greek spices. Here, finally, is an excellent option for customers who don’t have access or room for a vertical broiler. This item can be prepared using standard equipment such as a flat top grill, oven, microwave, steam table or deli operation. The result is the authentic taste your customers crave. Outstanding for sandwiches, pizza, omelets and skillets, all fully-cooked and carved from the traditional Olympia Gold label cone. It’s a terrific game-changer!

Quick nutrition: Per 4 oz serving Total Calories: 190 Total Fat: 1.5g Cholesterol: 15mg Sodium: 1280mg Total Carbohydrate: 7g Protein: 35g Allergens: soy and wheat

Quick: When was Trivia Day? You say that’s a trivial question not worth pondering? Nonsense. Useless information “has become more important, or at least more abundant, in the past two decades,” wrote Guernsy Le Pelley in The Christian Science Monitor. Certainly, with the advent of Google, anything is fair game to anyone hoping for a quick answer; even apps like Siri (Apple) and Alexa (Amazon) stand ever-ready to seek out weird stuff that we just can’t give up on. Trivia is excellent at engaging your people to sit up and stay focussed. Trivia can tie your presentation to fascinating and similar history; it can help you make a sale simply by association.

Florida has the lowest high point in the United States. Tests prove that presenting related factoids help in interviews and presentations. Today’s American men spend 154,000 minutes of their lives shaving. That’s just over a day of lathering and trimming—certainly something worth considering. Effie Crocker’s name doesn’t appear on any For more information, see Olympia on page 20 top 40 charts, but she’s the one who wrote the ever-popular “Rock-a-Bye-Baby.” Probably no one ever thought of it as being written at all. And though “It’s about 10 Joseph Palmer never made our history books, he times easier to was the first American—outside of certain religious groups—to wear a beard in public. What’s more, he shoot a hole in one was put in jail for it. while golfing than Little-known facts may earn a piece of pie in Trivit is to score a ial Pursuit (which will be 40 years old in 2019) but also keep you interesting. After all, someone has to perfect 300 game do it. Oh, yeah—-that important date we mentioned while bowling.” earlier was January 3. a

april 2018 25-32.indd 31

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Food Industry News® April 2018

foodindustrynews.com

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3/14/18 11:01 AM

Food Industry News® April 2018

ACCOUNTANTS AB CPA Inc .................................................................708-430-3232 Chamlin P C ................................................................847-583-8800 ACCOUNTING FIRMS Parhas & Associates ...............................Page 13 ......708-430-4545 AD-SPECIALTIES U Keep Us In Stitches .............................Page 46 ......773-230-4322 ADVERTISING Food Industry News ....................................................847-699-3300 AIR CONDITIONING-SYSTEMS CLEANING Olympia Maintenance .................................................708-344-0344 AIR FILTERS-SALES & SERVICE Olympia Maintenance .................................................708-344-0344 ARCHITECTS Dearborn Architects ....................................................312-939-3838 Sarfatty Associates ..................................................... 847-920-1100 Studio West Architects ................................................312-965-8133 ASIAN FOOD PRODUCTS Kikkoman Sales USA ..............................Page 22 ......630-954-1244 ASSOCIATIONS Illinois Restaurant Association ................Page 39 ......312-787-4000 Chefs and Culinary Professionals............................. 872-256-CHEF GARA ..........................................................................847-824-6941 ASSOCIATIONS & TRADES Good Food Expo .........................................................312-874-7360 ATM MACHINES Meirtran ATM...........................................Page 24 ......815-874-7786 ATTORNEYS Scharf Banks Marmor .................................................312-662-4897 Tabahi Law ..................................................................847-260-8182 AUCTIONEERS Bob King Auctions...................................Page 32 ......847-363-2268 AWNINGS & CANOPYS Chesterfield Awnings ..................................................312-666-0400 Universal Awnings & Signs .........................................773-887-3935 BAKERS-WHOLESALE Gonnella Baking Co ................................Page 32 ......312-733-2020 Lezza Spumoni & Desserts.....................Page 13 ......708-547-5969 Il Mulino di Valenzano Bakery .....................................847-671-5216 JR Dessert Bakery ......................................................773-465-6733 Milano Baking Company ...........................................800-495-BUNS

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CLASSFIEDS and DIRECTORY OF SERVICES

BAKERY EQUIPMENT Leach Food Equipment Dist....................Page 25 ......815-712-7707 BAKERY-PRODUCTS Instantwhip Chicago................................Page 32 ......800-933-2500 BAKLAVA Libanais Sweets ..........................................................847-329-5060 BANNERS Universal Awnings & Signs .........................................773-887-3935 BANNERS & POSTERS Accurate Printing.........................................................708-824-0058 BAR SNACKS Belmont Sausage....................................Page 21 ......847-357-1515 BAR STOOLS Chicago Booth ........................................Page 21 ......773-378-8400 Waco Manufacturing ...................................................312-733-0054 BAR SUPPLIES Ramar Supply Co....................................Page 12 ......708-233-0808 Alfa Restaurant Supply ...............................................773-588-6688 BARS-BUILDING & REFINISHING Golden Hardwood Inc .............................Page 30 ......847-409-8677 BASSET (LIQUOR) CERTIFICATION Step Solution of Illinois................................................630-787-1002 BATCH FREEZERS Kool Technologies ...................................Page 19 ......630-483-2256 BBQ CATERING-WHOLESALE Premier Restaurant Group ......................Page 11 ......773-306-1910 BBQ TRAILER RENTAL Premier Restaurant Group ......................Page 11 ......773-306-1910 BEEF New S B L Inc .........................................Page 23 ......773-376-8280 BEVERAGE DISPENSING-EQUIPMENT United Fast Food & Beverage.....................................847-928-0026 BEVERAGES Lifestyle Beverages.....................................................630-941-7000 BLOODY MARY GARNISHES Belmont Sausage....................................Page 21 ......847-357-1515 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 32 ......312-733-2020 Il Mulino di Valenzano Bakery .....................................847-671-5216 BREAKFAST-FOODS Menza Foods ..........................................Page 39 ......630-230-0332 BUTCHER BLOCK WOOD TABLES RestaurantWoodTables.com .......................................773-599-6200 BUTTER-CLARIFIED Danish Maid Butter Co ............................Page 07 ......773-731-8787 BUTTER-PREPORTIONED-WHIPPED Danish Maid Butter Co ............................Page 07 ......773-731-8787 BUYING GROUPS/CO-OPS GARA ..........................................................................847-824-6941 CABLE TV-SALES & INSTALLATION All Sports Direct ..........................................................630-918-3000 CALAMARI Fisherman’s Pride ...................................Page 05 ...... 800-543-2110 CANNOLI & CANNOLI PRODUCTS Lezza Spumoni & Desserts.....................Page 13 ......708-547-5969 CASH & CARRY OUTLETS GFS Marketplace ........................................................800-968-6525 CASH & CARRY WHOLESALERS Costco Business Center .........................Page 25 ......708-552-9017 CASH REGISTERS Advanced Data Systems Chicago .............................. 708-388-6111 CASH REGISTERS & SUPPLIES Schmaus Cash Register & POS .................................847-675-6066 CATERING FOR CATERERS/CAT SUPPORT Premier Restaurant Group ......................Page 11 ......773-306-1910 CATERING-SUPPLIES Dishco SF ...............................................Page 03 ......510-823-2224 CATERING-VEHICLES DCI Central .............................................Page 10 ......800-468-7478 CENTER OF THE PLATE ITEMS (COP) US Foods ....................................................................630-595-1200 CHAIRS-COMMERCIAL Chicago Booth ........................................Page 21 ......773-378-8400 Waco Manufacturing ...................................................312-733-0054

Page 33

CHARCOAL Charcoal Supply Company .........................................312-642-5538 CHARCUTERIE ITEMS Alef Sausage...........................................Page 12 ......847-968-2533 CHEESES Lipari Foods ............................................Page 04 ......586-447-3500 CHICKEN-PROGRAMS FSI/Foodservice Solutions ..........................................847-719-6088 CHILI Captain Ken’s Foods...............................Page 16 ...... 800-510-3811 Bistro Soups (Div of Vienna Beef) ..............................773-278-7800 CHINA & DISHWARE Dishco SF ...............................................Page 03 ......510-823-2224 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 17 ......847-709-2600 COFFEE & TEAS Royal Cup Coffee....................................Page 24 ......630-254-3365 COFFEE ROASTERS Tec Foods Inc..........................................Page 44 ......773-638-5310 Tugboat Coffee ...........................................................630-390-6613 COLD STORAGE Perishable Distribution Solutions ............Page 10 ......888-491-1641 COLD STORAGE-PORTABLE Portable Cold Storage.............................Page 13 ......800-535-2445 COMBI-STEAMERS Rational USA...............................................................888-320-7274 CONSTRUCTION COMPANIES Walter Daniels Construction ...................Page 07 ......773-775-0170 CONSTRUCTION-REMODELING Sarillo Developement ..............................Page 24 ......847-854-0800

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Page 34 CONSULTING & DESIGN A D E Foodservice Equipment ................Page DI ...... 630-628-0811 CONTRACT LABOR SERVICES Atlas Employment Services ....................Page 17 ......847-671-1557 CONTRACT MANUFACTURING Bistro Soups (Div of Vienna Beef) ..............................773-278-7800 COOKING EQUIPMENT Ramar Supply Co....................................Page 12 ......708-233-0808 CORNED BEEF HASH Menza Foods ..........................................Page 39 ......630-230-0332 CORNED BEEF-FRESH Vienna Beef ............................................Page 08 ......773-278-7800 EX-Cel Corned Beef ...................................................312-666-2535 CORPORATE GIFTS Vienna Beef ............................................Page 08 ......773-278-7800 CPA FIRMS AB CPA Inc .................................................................630-924-9800 CRAFT BEVERAGES Deutsch Family Wine & Spirits................Page 41 ......708-687-9870 CREDIT CARD PROCESSING Advanced Data Systems Chicago .............................. 708-388-6111 Heartland Payment Systems ......................................414-699-3097 Jeff Bruce (HPS) .........................................................773-398-1013 DAIRY-PRODUCTS Instantwhip Chicago................................Page 32 ......800-933-2500 DELI-MEATS Skyline Distributors ......................................................630-834-1111 DELI-PRODUCTS Lipari Foods ............................................Page 04 ......586-447-3500 DELIVERY-VEHICLES DCI Central .............................................Page 10 ......800-468-7478 DESSERTS Algelato Chicago .....................................Page 16 ......847-455-5355 Dessert Concepts .......................................................773-640-4727 DESSERTS-WHOLESALE Lezza Spumoni & Desserts.....................Page 13 ......708-547-5969 DIGITAL MARKETING Food Marketing Services ............................................224-801-1388 DIGITAL MENU BOARDS Advanced Data Systems Chicago .............................. 708-388-6111 DIRECT MAIL PROGRAMS Food Industry News ....................................................847-699-3300 DIRECTV All Sports Direct ..........................................................630-918-3000 DISHWASHER-LEASING & RENTAL Cintas Corporation ......................................................630-543-3666 DUCT CLEANING Black Diamond Plumbing & Mech...........Page 13 ......866-855-2932 Enviromatic Corp of America ..................Page 29 ......800-325-8476 Olympia Maintenance .................................................708-344-0344 DVR (DIGITAL VIDEO SURVEILLANCE) Advanced Data Systems Chicago .............................. 708-388-6111 EGGS Meadowbrook Egg & Dairy Company.....Page 40 ......312-738-2228 ELECTRICAL REPAIR & MAINTENANCE Black Diamond Plumbing & Mech...........Page 13 ......866-855-2932 Mackay Heating & Mechanical................Page 27 ......847-381-0448 EMBROIDERY U Keep Us In Stitches .............................Page 46 ......773-230-4322 ENERGY BROKER Century Energy Solutions .......................Page 03 ......630-817-3164 ESPRESSO COFFEE EQUIPMENT United Fast Food & Beverage.....................................847-928-0026 ETHNIC FOODS Kikkoman Sales USA ..............................Page 22 ......630-954-1244 FAUCETS Faucet Shoppe The ................................Page 09 ......773-478-3890 FILTERS-EXHAUST SYSTEMS Olympia Maintenance .................................................708-344-0344 FIRE ALARM REPAIR & TESTING Valley Fire Protection ..................................................630-761-3168 FIRE SUPRESSION SYSTEMS Fox Valley Fire & Safety..............................................847-695-5990 FIRE-EXTINGUISHERS Henrichsen’s Fire & Safety Equipment .......................800-373-9714 FIRST AID-EQUIPMENT & SUPPLIES Affirmed Medical Service ............................................847-322-9185 FLATBREADS Grecian Delight Foods ................................................847-364-1010 FLOORS Golden Hardwood Inc .............................Page 30 ......847-409-8677 FLOORS-ALL TYPES Mike’s Hardwood Flooring ..........................................773-640-7488

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foodindustrynews.com FOOD DISTRIBUTORS Costco Business Center .........................Page 25 ......708-552-9017 Cugini Distribution ...................................Page 26 ......708-695-9471 Dearborn Wholesale Grocers Mktplace ..Page 40 ......773-487-5656 Devanco Foods .......................................Page 06 ......847-228-7070 Lipari Foods ............................................Page 04 ......586-447-3500 Olympia Foods Industries .......................Page 20 ......847-349-9358 Tec Foods Inc..........................................Page 44 ......773-638-5310 86 Foodservice ...........................................................773-523-8861 Alfa Restaurant Supply ...............................................773-588-6688 Anichini Brothers .........................................................312-644-8004 Chef’s Quality Meats ...................................................708-333-0880 GFS Distribution..........................................................800-968-6391 Grecian Delight Foods ................................................847-364-1010 Kronos Foods..............................................................800-621-0099 US Foods ....................................................................630-595-1200 FOOD EQUIPMENT Bob King Auctions...................................Page 32 ......847-363-2268 FOOD EQUIPMENT MANUFACTURERS Sammic Corp ..............................................................224-307-2232 FOOD PRODUCTS Devanco Foods .......................................Page 06 ......847-228-7070 Menza Foods ..........................................Page 39 ......630-230-0332 Olympia Food Industries .........................Page 20 ......847-349-9358 Tec Foods Inc..........................................Page 44 ......773-638-5310 GFS Marketplace ........................................................800-968-6525 Grecian Delight Foods ................................................847-364-1010 Neil Jones Food Company..........................................800-543-4356 FOOD PRODUCTS-PREPARED Captain Ken’s Foods...............................Page 16 ...... 800-510-3811 FOODSERVICE DISTRIBUTORS GFS Distribution..........................................................800-968-6391 FOODSERVICE EQUIP REP & MAINTENANCE Restaurant Handyman ............................Page 14 ......847-232-4474 FOODSERVICE EQUIPMENT Leach Food Equipment Dist....................Page 25 ......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 Alfa Restaurant Supply ...............................................773-588-6688 FOODSERVICE EQUIPMENT-REPAIR CSI - Coker Service Inc ..........................Page 40 ......888-908-5600 Mackay Heating & Mechanical................Page 27 ......847-381-0448 Cobblestone Ovens ....................................................847-635-0172 FOODSERVICE JOBS Industry.co...................................................................800-741-4419 FOODSERVICE- LAYOUT & DESIGN A D E Foodservice Equipment ................Page DI ...... 630-628-0811 Losurdo Inc .................................................................630-833-4650 Sarfatty Associates ..................................................... 847-920-1100 FOODSERVICE-EQUIPMENT PARTS CSI - Coker Service Inc ..........................Page 40 ......888-908-5600 Cobblestone Ovens ....................................................847-635-0172 FOODSERVICE-SUPPLIES Ramar Supply Co....................................Page 12 ......708-233-0808 GFS Marketplace ........................................................800-968-6525 FRANCHISE-CONSULTANTS Big Sky Franchising ....................................................855-824-4759 FREEZER & REF TRAILER RENTAL/LEASING Portable Cold Storage.............................Page 13 ......800-535-2445 FREEZERS-ALL TYPES Custom Cooler & Freezer .......................Page 08 ......630-879-3131 FRESH CUT FRY EQUIPMENT Sammic Corp ..............................................................224-307-2232 FRYERS FSI/Foodservice Solutions ..........................................847-719-6088 FURNITURE/FIXTURES/DESIGN Vitro Seating Products ................................................800-325-7093 GELATO Algelato Chicago .....................................Page 16 ......847-455-5355 Palazzolo’s Artisan Dairy ........................Page 14 ....800-4GE-LATO GELATO EQUIPMENT & SUPPLIES Kool Technologies ...................................Page 19 ......630-483-2256 Palazzolo’s Artisan Dairy ..................... Page 14.. 800-4GE-LATO GENERAL CONTRACTORS Sarillo Developement ..............................Page 24 ......847-854-0800 Walter Daniels Construction ...................Page 07 ......773-775-0170 GIARDINIERA Authentic Brands.....................................Page 19 ......708-749-5430 E Formella & Sons ..................................Page 27 ......630-873-3208 V Formusa Company ..................................................847-813-6040

Food Industry News® April 2018

GLYCOL REFRIGERATION SYSTEM & REPAIR Mackay Heating & Mechanical................Page 27 ......847-381-0448 GREASE REMOVAL SERVICE Kaluzny Bros Inc .........................................................815-744-1453 GREASE TRAP CONSULTANT Grease Traps Inc .......................................................844-550-7708 GREASE TRAP PUMPING SERVICE Tierra Environmental...............................Page 18 ......888-551-1998 Kaluzny Bros Inc .........................................................815-744-1453 GREASE-EXHAUST CLEANING Enviromatic Corp of America ..................Page 29 ......800-325-8476 Olympia Maintenance .................................................708-344-0344 GREEK FOOD PRODUCTS Devanco Foods .......................................Page 06 ......847-228-7070 Olympia Food Industries .........................Page 20 ......847-349-9358 Grecian Delight Foods ................................................847-364-1010 Kronos Foods..............................................................800-621-0099 GROCERY & RETAIL PRODUCT DISTRIBUTOR Lipari Foods ............................................Page 04 ......586-447-3500 GYROS Devanco Foods .......................................Page 06 ......847-228-7070 Olympia Food Industries .........................Page 20 ......847-349-9358 Grecian Delight Foods ................................................847-364-1010 Kronos Foods..............................................................800-621-0099 HAMBURGER PATTY MANUFACTURER Devanco Foods .......................................Page 06 ......847-228-7070 HANDYMAN SERVICES Restaurant Handyman ............................Page 14 ......847-232-4474 HEATING & AIR CONDITIONER SERVICE & REP Black Diamond Plumbing & Mech...........Page 13 ......866-855-2932 Mackay Heating & Mechanical................Page 27 ......847-381-0448 Mechanical 24 .........................................Page 17 ......847-987-9738 HEATING & COOLING-INSTALLATION & REPAIR Polar Refrigeration ......................................................630-670-6890 HIRING SOLUTIONS Industry.co...................................................................800-741-4419 HOOD & DUCT CLEANING Hoodz of Schaumburg ............................Page 10 ......847-620-2608 HOOD & EXHAUST-SYSTEMS Belvin/J&F Sheet Metal Co .........................................312-666-5222 HOOD EXHAUST & FAN CLEANING Enviromatic Corp of America ..................Page 29 ......800-325-8476 Olympia Maintenance .................................................708-344-0344 The Best Touch ...........................................................708-369-4958 HOOD SYSTEMS-FIRE Henrichsen’s Fire & Safety Equipment .......................800-373-9714 HOT DOGS Authentic Brands.....................................Page 19 ......708-749-5430 Vienna Beef ............................................Page 08 ......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 HVAC REPAIR & MAINTENANCE Restaurant Handyman ............................Page 14 ......847-232-4474 ICE CREAM Algelato Chicago .....................................Page 16 ......847-455-5355 Chocolate Shoppe Ice Cream.................Page 31 ......608-221-8640 Homer’s Gourmet Ice Cream ..................Page 29 ......847-251-0477 Instantwhip Chicago................................Page 32 ......800-933-2500 Palazzolo’s Artisan Dairy ........................Page 14 ....800-4GE-LATO ICE CREAM-EQUIPMENT & SUPPLY Kool Technologies ...................................Page 19 ......630-483-2256 ICE CREAM-YOGURT Instantwhip Chicago................................Page 32 ......800-933-2500 ICE MACHINE REPAIR & SANITIZING Ice Solutions 24 ......................................Page 17 ......847-987-9738 Major Appliance Service .............................................708-447-4100 ICE MACHINES Jay Mark .................................................Page 04 ......847-545-1918 ICE MACHINES-SALES-RENTAL OR LEASING Empire Cooler Service ............................Page 28 ......312-733-3900 Easy Ice ......................................................................866-327-9423 ICE-MAKING EQUIPMENT/REPAIR & SERVICE Mackay Heating & Mechanical................Page 27 ......847-381-0448 INSURANCE Jos Cacciatore & Company ....................Page 07 ......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-INDUSTRIAL & COMMERCIAL Jos Cacciatore & Company ....................Page 45 ......312-264-6055 INTERIOR DESIGNERS Sarfatty Associates ..................................................... 847-920-1100 INTERNET ADVERTISING Food Industry News ....................................................847-699-3300 ITALIAN BEEF Authentic Brands.....................................Page 19 ......708-749-5430 Devanco Foods .......................................Page 06 ......847-228-7070 Serrelli’s Foods .......................................Page 24 .... 877-385-BEEF Grecian Delight Foods ................................................847-364-1010 Red Hot Chicago.........................................................800-249-5226 ITALIAN FOOD SPECIALTIES E Formella & Sons ..................................Page 27 ......630-873-3208 ITALIAN SAUSAGE Devanco Foods .......................................Page 06 ......847-228-7070 Anichini Brothers .........................................................312-644-8004 JANITOR-SUPPLIES Ramar Supply Co....................................Page 12 ......708-233-0808 JAPANESE-FOOD PRODUCTS Kikkoman Sales USA ..............................Page 22 ......630-954-1244 JOB SITES (FOODSERVICE) Industry.co...................................................................800-741-4419 JUICERS-FRUIT & VEGETABLES Berkel Midwest............................................................800-921-9151 KITCHEN VIDEO DISPLAY SYSTEMS QSR Automations .......................................................312-982-4099 KITCHEN-EXHAUST SYSTEMS/CLEANING Enviromatic Corp of America ..................Page 29 ......800-325-8476 Olympia Maintenance .................................................708-344-0344 KNIFE-SHARPENING SERVICE Maestranzi Brothers ....................................................708-867-7323 LINEN SUPPLY & RENTAL SERVICE Cosmopolitan Textile ...................................................773-254-6100 Mickey’s Linen ............................................................ 773-545-7211 LIQUOR & SPIRITS Deutsch Family Wine & Spirits................Page 41 ......708-687-9870 LIQUOR-WHOLESALE Peerless Liquors .........................................................773-378-3908 LOGISTICS COMPANIES Perishable Distribution Solutions ............Page 10 ......888-491-1641 MANUFACTURERS REPRESENTATIVES Vicki Righeimer & Associates .....................................847-899-8146 MARKETING PARTNERSHIPS Dinova Inc ...............................................Page 02 ...... 630-487-9119 MARKETING-SERVICES Illinois Royalty .............................................................630-487-1485 MAYONNAISE Columbus Vegetable Oils........................Page 48 ......773-265-6500 MEAT PROCESSING EQUIP SALES & SERVICE Berkel Midwest............................................................800-921-9151 MEAT-SMOKED Nueske Applewood Smoked Meats ............................800-382-2266 MEAT-WHOLESALE Devanco Foods .......................................Page 06 ......847-228-7070 Grant Park Packing .................................Page 30 ......312-421-4096 New S B L Inc .........................................Page 23 ......773-376-8280 Anichini Brothers .........................................................312-644-8004 Chef’s Quality Meats ...................................................708-333-0880 International Meat Company.......................................773-622-1400 MEATBALLS Authentic Brands.....................................Page 19 ......708-749-5430 MEDICAL SUPPLIES Affirmed Medical Service ............................................847-322-9185 MEDITERRANEAN FOODS Olympia Food Industries .........................Page 20 ......847-349-9358 Grecian Delight Foods ................................................847-364-1010 MENUS Einteractive Marketing Solutions.............Page 31 ......312-241-1692 MENUS-CUSTOM PRINTED Accurate Printing.........................................................708-824-0058 MILK Instantwhip Chicago................................Page 32 ......800-933-2500 MUSSELS-FRESH Artic Blue Mussels ..................................Page 09 ......773-940-1390 OIL FILTRATION DEVICES Vito Fryfilter .................................................................847-859-0398 OILS & FATS-COOKING Columbus Vegetable Oils........................Page 48 ......773-265-6500 OILS & SHORTENING Columbus Vegetable Oils........................Page 48 ......773-265-6500 Super Golden Fry Oil ..............................Page 44 ......630-359-5614 OILS & VINEGAR Pastorelli Foods ...................................................... 800-SOS-AUCY

3/14/18 11:03 AM

Food Industry News® April 2018 OILS-COOKING/BULK Columbus Vegetable Oils........................Page 48 ......773-265-6500 Salad Oils International Corp ......................................773-261-0500 OLIVE OILS Columbus Vegetable Oils........................Page 48 ......773-265-6500 Salad Oils International Corp ......................................773-261-0500 ORGANIC FOODS Pastorelli Foods ...................................................... 800-SOS-AUCY OVEN REPAIR & MAINTENANCE Mackay Heating & Mechanical................Page 27 ......847-381-0448 OVENS-SALES & SERVICE Cobblestone Ovens ....................................................847-635-0172 PAINTING & HANDYMAN SERVICES Restaurant Handyman ............................Page 14 ......847-232-4474 PANCAKE-BATTER & MIX Tec Foods Inc..........................................Page 44 ......773-638-5310 PAPER-PRODUCTS Ramar Supply Co....................................Page 12 ......708-233-0808 PARTY-FAVORS & SUPPLIES Ramar Supply Co....................................Page 12 ......708-233-0808 PASTA-FRESH AND FROZEN Cugini Distribution ...................................Page 26 ......708-695-9471 Pastafresh Home Made Pasta ....................................773-745-5888 PASTA-PREMIUM Rummo USA ...........................................Page 06 ......800-421-8054 PATIO HEATERS TNG Industries ........................................Page 10 ...... 708-449-1100 PATTY MACHINES/FOOD FORMERS Berkel Midwest............................................................800-921-9151 PAYROLL SERVICES AB CPA Inc .................................................................708-430-3232 ADP.............................................................................847-507-4210 Heartland Payment Systems ......................................414-699-3097 PEANUTS-BULK(IN THE SHELL) Mellos Snacks ............................................................. 312-550-1911 PEST CONTROL/PEST ELIMINATION Mc Cloud Services ..................................Page 20 ......800-332-7805 Orkin Commercial Division..........................................773-431-7512 PICKLES & RELISH Vienna Beef ............................................Page 08 ......773-278-7800 PITA BREAD Olympia Food Industries .........................Page 20 ......847-349-9358 Grecian Delight Foods ................................................847-364-1010 PIZZA SUPPLY DISTRIBUTORS Anichini Brothers .........................................................312-644-8004 PLUMBING SERVICES Black Diamond Plumbing & Mech...........Page 13 ......866-855-2932 PLUMBING SUPPLIES Faucet Shoppe The ................................Page 09 ......773-478-3890 POINT OF SALE SUPPLIES Schmaus Cash Register & POS .................................847-675-6066 POINT OF SALE SYSTEMS Jeff Bruce (HPS) .........................................................773-398-1013 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 Chicago .............................. 708-388-6111 POULTRY-FRESH New S B L Inc .........................................Page 23 ......773-376-8280 PRESSURE WASHING Olympia Maintenance .................................................708-344-0344 PRINTING Einteractive Marketing Solutions.............Page 31 ......312-241-1692

CLASSFIEDS and DIRECTORY OF SERVICES

PRINTING-CUSTOM ITEMS Accurate Printing.........................................................708-824-0058 PRIVATE LABEL FOOD MANUFACTURERS E Formella & Sons ..................................Page 27 ......630-873-3208 T F Processors........................................Page 17 ......847-709-2600 Milano Baking Company ...........................................800-495-BUNS PROCUREMENT SERVICES VGM Client Rewards ..................................................815-603-2289 PRODUCE DISTRIBUTORS Premier Produce .........................................................847-678-0780 PRODUCE-WHOLESALE US Foods ....................................................................630-595-1200 PROPANE Pinnacle Propane........................................................224-754-1213 PROPANE SERVICE Propane Pete ..............................................................847-754-7662 PUBLISHING Food Industry News ....................................................847-699-3300 RE-UPHOLSTERY Chicago Booth ........................................Page 21 ......773-378-8400 RECRUITING(SITES & APPS) Industry.co...................................................................800-741-4419 REFRIGERATED TRAILER RENTAL/LEASING Portable Cold Storage.............................Page 13 ......800-535-2445 REFRIGERATION EQUIP SERVICE & REPAIR CSI - Coker Service Inc ..........................Page 40 ......888-908-5600 Mackay Heating & Mechanical................Page 27 ......847-381-0448 Mechanical 24 .........................................Page 17 ......847-987-9738 Climate Pros ...............................................................888-463-8159 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 07 ......773-775-0170 RESTAURANT EQUIP MANUFACTURERS Sammic Corp ..............................................................224-307-2232 RESTAURANT EQUIPMENT FSI/Foodservice Solutions ..........................................847-719-6088 Losurdo Inc .................................................................630-833-4650 RESTAURANT EQUIPMENT & SUPPLIES Custom Cooler & Freezer .......................Page 08 ......630-879-3131 Olympic Store Fixtures............................Page 22 ......773-585-3755 Ramar Supply Co....................................Page 12 ......708-233-0808 Berkel Midwest............................................................800-921-9151 TriMark Marlinn Equip & Supplies...............................708-496-1700 RESTAURANT EQUIPMENT REPAIR SERVICE CSI - Coker Service Inc ..........................Page 40 ......888-908-5600 Mackay Heating & Mechanical................Page 27 ......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 32 ......847-363-2268 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 Marcus Cook-Baum Realty Group .............................. 312-275-3112 Nick Dibrizzi/Coldwell Banker .....................................708-562-9328 Pontarelli & Company .................................................847-778-3571 RESTAURANT-DESIGNERS A D E Foodservice Equipment ................Page DI ...... 630-628-0811 Losurdo Inc .................................................................630-833-4650 Sarfatty Associates ..................................................... 847-920-1100

Getting Added To Our Directory Is Simple: Call today: 847-699-3300

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

april 2018 33-40 classifieds.indd 35

RESTAURANTS La Scarola Restaurant ................................................312-243-1740 SALAD-DRESSINGS Authentic Brands.....................................Page 19 ......708-749-5430 SALAD-DRESSINGS & OILS Columbus Vegetable Oils........................Page 48 ......773-265-6500 Tec Foods Inc..........................................Page 44 ......773-638-5310 SANITATION CERTIFICATION Illinois Restaurant Association ................Page 39 ......312-787-4000 SATELLITE TV SYSTEMS All Sports Direct ..........................................................630-918-3000 SAUSAGE Belmont Sausage....................................Page 21 ......847-357-1515 Vienna Beef ............................................Page 08 ......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 30 ......312-421-4096 SAUSAGE PRODUCTS Alef Sausage...........................................Page 12 ......847-968-2533 SCALES Berkel Midwest............................................................800-921-9151 SCALES-SALES & REPAIR Accurate Scale Company .......................Page 11 ......773-847-1820 SEAFOOD Artic Blue Mussels ..................................Page 09 ......773-940-1390 Fisherman’s Pride ...................................Page 05 ...... 800-543-2110 SEATING Waco Manufacturing ...................................................312-733-0054 SEATING REPAIRS Express Seating ......................................Page 29 ......630-985-7797 SERVING PLATTERS Dishco SF ...............................................Page 03 ......510-823-2224 SEWER(MAINT)-RODDING & JETTING Black Diamond Plumbing & Mech...........Page 13 ......866-855-2932 Tierra Environmental...............................Page 18 ......888-551-1998 SHARED KITCHEN SPACE Premier Restaurant Group ......................Page 11 ......773-306-1910 SHIPPING-REFRIGERATED & FROZEN Perishable Distribution Solutions ............Page 10 ......888-491-1641 SHORTENING Columbus Vegetable Oils........................Page 48 ......773-265-6500 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....................................Page 21 ......847-357-1515 SOFT DRINKS PepsiCo Foodservice ..................................................773-893-2319 SOFT SERVE-ICE CREAM/EQUIP & SUPPLIES Kool Technologies ...................................Page 19 ......630-483-2256 SOUPS Vienna Beef ............................................Page 08 ......773-278-7800 Bistro Soups (Div of Vienna Beef) ..............................773-278-7800 SOUS-VIDE COOKERS Sammic Corp ..............................................................224-307-2232 SPECIALTY FOODS Artisan Specialty Foods ..............................................708-762-5238 STAFFING-SERVICES Atlas Employment Services ....................Page 17 ......847-671-1557 STEAM CLEANING Olympia Maintenance .................................................708-344-0344

Page 35 SUPERMARKET & DELI EQUIPMENT Leach Food Equipment Dist....................Page 25 ......815-712-7707 SUPERMARKET- EQUIPMENT/ NEW & USED Berkel Midwest............................................................800-921-9151 T-SHIRTS-CUSTOM PRINTED DLS Custom Embroidery ............................................847-593-5957 TABLES-ALL TYPES Chicago Booth ........................................Page 21 ......773-378-8400 RestaurantWoodTables.com .......................................773-599-6200 Waco Manufacturing ...................................................312-733-0054 TABLEWARE Dishco SF ...............................................Page 03 ......510-823-2224 TAMALES Supreme Frozen Products ..........................................773-622-3777 TEA-GREEN Dewdrop Tea ...............................................................630-335-7806 TEMPORARY STAFFING Atlas Employment Services ....................Page 17 ......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-BODIES Morgan Corporation ................................Page 18 ......608-436-4177 TRUCK-REFRIGERATED DCI Central .............................................Page 10 ......800-468-7478 TRUCK-SALES & SERVICE DCI Central .............................................Page 10 ......800-468-7478 TRUCK-SALES NEW & USED D & S Truck Center .................................Page 43 ......708-352-5551 M & K Truck Centers (Hino) ....................Page 26 ......708-793-5251 M & K Truck Centers (Isuzu) ...................Page 27 ......708-793-5251 VENTILATING-SYTEMS CLEANING Enviromatic Corp of America ..................Page 29 ......800-325-8476 Olympia Maintenance .................................................708-344-0344 VIDEO GAMING KIOSKS Tri City Supply Jackpot Gaming..............Page 42 ......708-689-9900 VIDEO GAMING TERMINALS Illinois Gaming Systems..............................................312-544-9856 WALK IN COOLER- MOBILE- RENTAL/LEASING Portable Cold Storage.............................Page 13 ......800-535-2445 WALK-IN COOLER REPAIR & MAINTENANCE Mackay Heating & Mechanical................Page 27 ......847-381-0448 Mechanical 24 .........................................Page 17 ......847-987-9738 WALK-IN COOLERS AND FREEZERS Custom Cooler & Freezer .......................Page 08 ......630-879-3131 WEBSITE DESIGN Americaneagle.com ................................Page 33 ......847-699-0300 WEBSITE DESIGN SERVICES Stick Out Social.......................................Page 46 ......312-655-9999 WELDING & FABRICATING KOP Ind. Welding & Fabrication .............Page 18 ......630-930-9516 WHIPPED CREAM Instantwhip Chicago................................Page 32 ......800-933-2500 WINE & SPIRITS Deutsch Family Wine & Spirits................Page 41 ......708-687-9870 YOGURT & SOFT SERVE EQUIPMENT Kool Technologies ...................................Page 19 ......630-483-2256

Request Our 2018 Display Rates Media Kit Every issue contains the largest selection of qualified vendors serving the industry and the highest number of restaurant and food business for sale ads in our region.

■ Casual Dining ■ Fast Food ■ Fine Dining ■ Pizzerias ■ Country Clubs ■ Golf Courses ■ Casinos and Racetracks ■ Ethnic Restaurants

This helps our advertisers get new accounts from pre-opening to post operation. Your ad will reach buyers, owners, decision makers and chefs at all levels of the local industry including:

■ Bars, Taverns, Nightclubs ■ Culinary Schools ■ Institutional operations ■ Healthcare Facilities ■ Schools and Universities ■ Cafes and Coffee Shops ■ Gourmet+Ethnic Retailers ■ Hotels and Casinos

■ Convention Centers ■ Grocery Stores ■ Fruit Markets ■ Food Manufacturers ■ Food Distributors ■ Food Brokers ■ Food Processors ■ Equipment Dealers

3/14/18 11:03 AM

PONTARELLI ASSOCIATES REAL ESTATE SERVICES

*Restaurant Brokerage Division*

Vince Ferraro

CHICAGO DINER: N. Side. Hospital District! Seats 142 + 75 banquet.

Parking. Signalized corner. Turn-key @ CALL!!!

FAST FOOD: NW Suburb. Got it all + Beer & Wine! Seats 160. Est. 1989.

Ready to re-open. Key @ $40K

Food Industry News® April 2018

Page 36

CLASSIFIEDS Chicago’s Premier Hospitality Real Estate Brokers 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

FORMER “RIGGIO’S”: Corner, Milwaukee & Oakton, Niles! Fully equipped.

Freestanding. 7,250 sf. Brick. 52,966 lot. Seats 202. Parks 107. Est. 1957!!

Lease or sale. Pristine condition! Suburban icon. $2.350M GREAT FOOD...FAST!: Rave reviews! Unique menu featuring “comfort food.”

High volume. Favorable lease. Licensing agreement. Seats 40. Parks 12.

Signalized, busy intersection, NW side of Chicago. BIZ, FF&E @ $165K

DELLS AREA: Freestanding. Pristine “Turn-key” REAL ESTATE, BIZ,

We help restaurateurs buy and sell restaurants, find new or additional locations or expand existing concepts.

We have ten brokers ready to assist and welcome your call!

WILMOT: Banquet hall / Restaurant. Est. 26 years w/ RE @ $385K

RECENT CLOSINGS ACROSS CHICAGOLAND

PIZZA: NW side. Est. 1982!! Carry-out & delivery. Great lease. $85K

MEMBER: CRBA

312.575.0480 www.kudangroup.com

FF&E @ $395K

ITALIAN CAFÉ: Est. 20 years! Area favorite. Seats 50 in nostalgic dining room. Nights only. Harlem & Irving area. Great lease. BIZ, FF&E @ $99K TAVERN: Coveted Chicago Tavern License! Great NW side neighborhood.

Est. 1959!! Mature crowd. 7 tap. XL condition. BIZ @ $125K BANQUET: McHenry County. Pristine condition. 6,250 sf building on 3 acres.

Occupancy 236. Parks 125. Beautiful dining rooms an Bride’s Room. State of the art lighting & sound systems. Exquisite Garden Patio. “Best of Fox Valley”, 7 years!

Includes all operating manuals, recipes and future bookings. True “turn-key” business but...priced at Real Estate appraised value! $1,250K

MORE LISTINGS AVAILABLE–CALL! SELLING? ALWAYS CONFIDENTIAL!

VinceF@PontarelliAssociates.com

CALL 847-778-3571 Contact Ted Aretos ted@eatz-associates.com 1-815-761-8334 www.eatz-associates.com NEW LISTINGS

High Volume Poke Concept Chicago - Loop • Asking $175K • Cash Flow $61K • Rent $4000/Month Gross • Contemporary/Modern Build Out • Same Building at the CTA & Pedway entrance.

Independent Hot Dog/Beef/Gyro – High Volume • 2017 Sales $865,000 • Asking $169k • Rent $8500 • Freestanding – Champaign County Banquet Hall & Restaurant – Schiller Park – 14,284 Sqft • Est. 26 Years • Seating for 90 in Restaurant & 225 in Banquet Hall • Asking $1.2M • Owners are retiring – Asking under appraised value • Huge Catering Kitchen Independent Gourmet Burger Joint – NW Suburbs • 5 Stars on Yelp/Facebook • $78K + Cash Flow • Asking $79K • Low Rent $1200/Month Gross • Seating 16 inside/16 outside

Broker Adam Salamon represented Gyro-Mena II, Inc. in the sale at 769 W. Jackson Blvd. West Coast based Sizzling Pot King will open in the former Greek spot. Sizling Pot King became well-known for its fresh and modern take on traditional Chinese cuisine. The Chinese restaurant is in the heart of Greektown.

Livia Italian Eatery Now Open in Elmhurst, IL

Broker Jarrett Fradin facilitated the sale of Café Amano at 116 E. Schiller St. in Elmhurst. The 5,000 SF site has been replaced with Livia Italian Eatery. The restaurant group has an existing Livia Italian Eatery in Geneva, IL. The new restaurant also shadows the shared plates menu from their successful Fire & Wine concept in Glen Ellyn, IL.

Pazzo’s Second Location in Chicago

Kudan Group’s Jarrett Fradin recently negotiated a lease in Chicago’s South Loop.

Fradin represented the landlord in the lease at 825 S. State St., previously Jimmy Greens. Pazzo’s opened their second location at the State Street site. Pazzo’s is known for its fresh, traditional Italian fare. Kudan Group also represented Pazzo’s at the previous location at 311 S. Wacker Dr.

Sushi Restaurant Expanding to Palatine, IL

Fully Equipped Taco Shop South Shore • Asset/Sale • Asking Price $59K • $2000/Month Gross Rent • Carryout/Pickup Only

Chad Severson represented the seller of Fortune Cookie at 570 N. Smith Ave. in Palatine. Sakura Sushi will open their sixth post in the northwest suburbs (Naperville, Clarendon Hills, Lombard, Rosemont and Schaumburg). Sakura Sushi will offer an all-you-can-eat sushi menu at lunch and dinner. The restaurant will be renovated and seat up to 116 guests.

Bar/Nightclub w/ Gaming North Suburbs • $200K + Cash Flow • Loyal Following • Asking $599K

Somethin’ Sweet Donuts Second Location in Albany Park

RECENTLY SOLD LISTINGS

Fast Casual Neighborhood Hot Dog Joint • Asking $79K • Est 30+ years • Cash Flow $46K+ • Rent $3000/Month Gross

West Coast Chinese Restaurant Headed to Greektown

Fast Casual Re-Concept Edgewater Independent Coffee House North Suburbs $59K Fast Casual Deli Elmhurst $29K Independent Pizzeria Schaumburg $99K Fast Casual Rib Concept Lake Zurich $99K Bistro/Bar w/ Gaming Opportunity $79K

“Creating Possibilities in the Restaurant Industry”

Ted Aretos

Eatz & Associates—Market Partner Z Real Estate Group 21660 W. Field Parkway Suite #118 Deer Park, IL 60010

Somethin’ Sweet Donuts opened a second post at 4456 N. Kedzie Ave. The lease was negotiated by Kudan Group’s Jarrett Fradin.

Somethin’ Sweet Donuts is known for its array of donuts, homemade pastries and smoothies.

Street Fare in Lincoln Park

Kudan Group agents represented both parties in the lease of 2485 N. Clark.

Benjyehuda was purchased by Tina Chu. Chu opened – No. 7 Cafe – a street fare concept featuring: soup, sandwiches and ice cream products on this busy new location.

Phone: (815) 761-8334 Ted@eatz-associates.com www.Eatz-Associates.com

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

Broker: American Realty Network Inc.

MEMBER: CRBA

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3/14/18 11:03 AM

Food Industry News® April 2018

CLASSFIEDS and DIRECTORY OF SERVICES

Page 37

CHICAGOLAND’S BEST LOCATIONS FOR SALE 24 HOUR VOICEMAIL

Email—nick.dibrizzi@cbexchange.com

FOR SALE REAL ESTATE & BUSINESS OR BUSINESS ONLY

Hot Western Suburbs in DuPage County. Class “A” turn key, free standing restaurantbar-banquet plus outdoor patio.

7,000 SF bldg./seats 300+/-; 70,000 SF lot parks 140+/Owner financing/very low rent.

Call for more information.

Only From

Nick Di Brizzi 888-317-7721

CHICAGO/SOUTH SUBURBS

NEW! SW SUBURBS–PALOS HILLS ON ROBERTS ROAD

Restaurant-bar-banquets-drive thru-catering.

Specializes in ribs, steaks, chicken & fish. Established for 43 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. Carry out with drive-thru window, catering service with 2 delivery trucks. Parking for 155 vehicles. Five slot machines $120,000 gross monthly. Owner retiring after 43 years. Possible owner financing to qualified buyer with $400,000 down. For Sale-New Price: $999,000.

Turn key restaurant-bar. Southwest SuburbsFrankfort/Hot Will County!

Brand new 6,261 SF building. Seats 300 plus 100 outdoor patio on 63,162 +/- SF. Sites parks 150+/- cars.

NORTH SHORE SUBURBS

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

Quick service restaurant with drive-thru window.

Existing furniture, fixtures and equipment in place.

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

WESTERN SUBURBS-DOWNTOWN HOT WESTERN SUBURB BY TRAIN STATION

Lease NNN $16.92 per SF; Real Estate taxes $2.81 per SF. Turn key 4,000 SF fully equipped restaurant-bar. Selling leasehold improvement, fixtures and equipment.

NEW! DOWNTOWN RIVERSIDE BY TRAIN STATION

NEW! WESTERN SUBURBS

Established for 30 years Turn-Key Eastern European Restaurant.

1,300 SF plus Lower Level. Seats 50, Real $$$ Maker. Owner retiring. Serves beer & wine. Rent $1,500 per month. Selling Business for $69,500 NEW! CHICAGO SOUTH

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.

SUCCESSFUL AMERICAN STYLE PANCAKE HOUSE

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.

Four Star Rating from all critics Serving breakfast & lunch $30,000 per week in sales Highly confidential—Call for more details.

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

MEMBER: CRBA

FOR SALE/LEASE

Free standing restaurant-bar-patio plus video gaming on 26,000 SF lot For Sale/Lease.

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™”

BUSINESS OPPORTUNITIES • THINKING OF BUYING OR SELLING? CALL JOHN MOAURO! SUBURBAN LOCATION

NEW ON MARKET

2731 W. Touhy Ave. Chicago, Illinois 60645

Family restaurant available. Established over

Restaurant facility. Free Standing Bldg.

THINKING OF BUYING OR SELLING?

40 years. Approx. 4,500 sq. ft. Freestanding

with parking; approx 4,500 + sq. ft.

Please Call (773) 743-2100 or Email peterjp@realpoul.com

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

AN ATTRACTIVE LIST OF BUSINESS OPPORTUNITIES BAR / TAVERN HOME PROPERTY FS 1.5 Ares, Bar-Tavern w/Apt above + 3-bed House / or Business only $95K $735,000 CONDO Beautiful 5th floor corner 2-bdr condo impeccably maintained $174,500 FAST FOOD Fast Food 2,000 sq. ft. - Corner - Incredible Opportunity – Priced Right $69,000 FAST FOOD Fast Food - Well Known & Long Established - Close to Lincoln Park Zoo $129,000 FAST FOOD Well Known, Long Established, Popular Destination, Great Opportunity $155,000 FAST FOOD Fast Food, Frees Standing, Profitable, Same Owner Over 17 Years $295,000 FAST FOOD Fast Food, FS, Corner, Drive-Thru, 65 Seats, W/Prop.-Video Poker $675,000 LAND 7.5 Acres Zoned C2, Unbelievable offering! Extend to Stop Light at Extra $’s $1,595,000 RESTAURANT Free Standing Family 185-Seat Restaurant, 5,500 sq. ft. W/Property $849,000 RESTAURANT BAR Restaurant with Property of 2 Acres -Spectacular offering! - Video Poker $1,595,000 RESTAURANT-BAR-PIZZA Restaurant-Bar-Pizza-Free Standing - 3.5 Acres - W/Property-Owner Financing $1,795,000 RETAIL STORE (S) Excellent Long Term Lease $4,000 / mo. $275,000 RETAIL STORE (S) Strip Mall - 6 Stores - Fully Leased - Annual Net $141,958 PENDING RETAIL STORE (S) Corner Location - 7 Stores - Fully Leased - Annual Net ~$71,500 Return: 10% PENDING SPORTS BAR & 18K STRIP MALL Profitable Sports Bar in 18,000 Sq. Ft. Strip Mall (Business & Property!!!) $993,000 Call us at (773) 743-2100 for: 1) Property Management, 2) FREE Market Evaluation of your business, 3) FREE FARMERSTM insurance quote, 4) Story of your business in Estiator magazine

building, plenty of parking, seats 150 plus. Plenty

Ideal for any concept. Fully equipped.

of parking. High volume sales. Reasonable lease.

Currently Italian restaurant with pizza.

Business only. Asking $399K.

Complete package $894,900

LONG ESTABLISHED SPORTS BAR/PUB In full operation with gaming. Approx. 2,5003,000 sq. ft. w/ parking.

Located in SW suburbs.

Additional rental income from retail space & apartment.

Adjacent to bar.

Priced to sell.

Call for details.

ITALIAN RESTAURANTS W/ BANQUETS & PIZZERIA

Multiple locations. Long established, over 50 years of history.

Has gaming! Will separate.

Seller retiring. EXTREMELY CONFIDENTIAL!

Call for details.

CATERING BUSINESS FOR SALE

HIGH VOLUME PIZZERIA TAKEOUT Established over 50 years.

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

Recently reduced.

Call for details.

SPORTS BAR AND GRILL

NW Suburbs Downtown area.

Newly remodeled.

High volume.

Reasonable lease.

Exceptional Price!

Call for details!

Community favorite. Many years in business with base established.

Limited hours. Very profitable. Easy takeover. Sellers will train. Call for details.

PANCAKE HOUSE

Chicago location. 3,000 sq. ft.

Seats 120. Long term, favorable lease. Limited hours. Possible owner financing. Call for details.

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

april 2018 33-40 classifieds.indd 37

3/14/18 11:03 AM

Page 38

For Sale MEMBER: CRBA

Food Industry News® April 2018

foodindustrynews.com

Bakery in Northwest Suburbs Sales $670,000 – Owner retiring

Hot Dogs & More in North Suburbs Seats 60 – Sales $760,000

Contact Cedric C. McGraw at 847-446-2555

Restaurant Services Corp.

GRAYS LAKE, ILLINOIS

RESTAURANT/BAR

After 25+ profitable years, owner is ready to pass the “controls” to the next hospitality enthusiast.

Seats approx. 120, plenty of newly re-paved parking and two beautiful rental units that subsidize the rent.

Approx. $45,000 in inventory included. New roof, updated plumbing, mostly newer compressors, extremely low rent and nice lease terms. High traffic area. AADT approx. 25,000.

Value added: Gaming.

Business: $175,000.

JOHN PANTELOPOULOS

(224) 730-1953 CBS REALTORS

RESTAURANT FOR SALE

McHenry, over 7,000 sq. ft. Complete package; Building Business & Land. Great location over an acre of land! Turn key operation. Income producing slot machines & off-track betting on site. A Must See! Contact Jay at NALLEY REALTY

(815) 354-4321 www.nicolinosmchenry.com

SPRING IS HERE! Get Your Restaurant On The Road!

FOOD TRUCK FOR SALE

24’ Chevy Step Van rebuilt, fully equipped, w/ many extras. Call for equipment information, photos, and price. MUST SEE!

817-313-2507

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

Tavern license.

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

$629,000

Call Wesley at 773-671-1273

WESTERN LAKE COUNTY

Banquet Hall–Attractive, free-standing facility, fully equipped with a seating capacity of 250 and plenty of parking.

Elegant interior and convenient location. $725,000

John Pantelopoulos (224) 730-1953 CBS Realtors

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

HIGHLY PROFITABLE!

SLAUGHTERHOUSE

FOR SALE

ANDYʼS MEATS,

an established meat processor is selling its slaughterhouse operation in Wisconsin.

Only 2.5 hours from Chicago.

The facility is USDA and Export approved, and set up to slaughter all kinds of animals.

80 acres of property, (27 acres with slaughterhouse facility, 53 acres undeveloped land with 1,200 sq ft. home) equipment and land included in the sale.

Owner is selling to plan for retirement.

Call for more information.

(773) 491-1957

FOR SALE

NORTH WI. YEAR-ROUND FAMILY RECREATION RESORT

Moving to the Valley of the Sun? I’m from Chicago and have over 45 yrs experience in all facets in real estate

Scottsdale / Phoenix Area 8388 East Hartford Suite 100 REALTOR® Scottsdale, AZ 85255

MICHAEL YERGIN 312.952.5683 O: 602.230.7600 E: dryergin@aol.com www.homesmart.com

Moving to the Valley of the Sun? I’m from Chicago have april 2018 33-40and classifieds.indd over 45 yrs

38

with food service. 24 homes & cottages, 27 level acres, 1,200 ft. sand lake front.

Turn key, present owner retiring — Willing to train.

Prospective Operators Only.

Call Susan 517-857-3856 Scottsdale / Phoenix Area REALTOR®

Moving to the Valley of the Sun? I’m from 3/14/18 11:04 AM Chicago and have

Food Industry News® April 2018

Page 39

SERVSAFE ALLERGENS

ARE YOU COMPLIANT?

Only if you have an Allergens Certificate on file. Effective January 1, 2018, all Illinois food protection managers working in Category 1 restaurants are required to complete ANSI-approved allergen training.

800.765.2122

Register with IRA member number to receive a discount

ServSafe.com/ServSafe-Allergens

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 . ©2017 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.

In Roland® Quinoa Cups, an ancient grain meets modern convenience. Shake up your breakfast or snack routine with this unique treat from Peru. Small chunks of fragrant mango and tropical passion fruit are tossed with tender quinoa.

Sweet, fruity and satisfying, try the cup on its own or spoon over your favorite yogurt or oatmeal.

Perfect on-the-go snack, it is delightful on its own or spooned over yogurt. Each cup includes a small spoon.

For the Roland® Quinoa with Vegetable Medley, just snap your spoon together and dig into this vibrant dish: hearty cooked white and red quinoa topped with a wholesome blend of plump and delicious veggies. It’s a gluten-free on-the-go lunch or snack, and delightful on its own or as a side dish.

Give Your Customers A Breakfast Experience They Will Return For

The Sample is Free.

Perfect For Today’s Consumer!

Give Us A Try Today!

Sizeable Growth for Krispy Krunchy Chicken Krispy Krunchy Chicken, recognized as one of the fastest quick service restaurant brands in the world, finished 2017 with another year of tremendous growth, opening another 509 stores, to bring their global locations number to 2,294.

“It has been another year of bringing our brand to thousands of chicken lovers across the world. As a company, we love to see new people fall in love with our food and it validates the work we do every day to make the best fried chicken in the world. We also announced our partnership with Otis Spunkmeyer in 2017,

april 2018 33-40 classifieds.indd 39

Menza Foods (630) 230-0332 marking the introduction of warm, delicious cookies to our customers. As big as 2017 was for us, we have even bigger plans for 2018 and look forward to the opportunities this next year will bring,” said Neal Onebane, Founder and CEO. In 2017, Krispy Krunchy Chicken sold: 14 million Chicken Breasts 24.5 million Chicken Wings 20 million Chicken Thighs 20 million Chicken Legs 29.6 million Biscuits 2,300,000 Servings of Mac N Cheese – SOURCE Krispy Krunchy Chicken

3/14/18 11:04 AM

Page 40

foodindustrynews.com

Food Industry News® April 2018

YOUR HOMETOWN GROCERY SUPPLIER FOR OVER 90 YEARS Think Twice, Speak Once OPEN 7 DAYS A WEEK Elmer Wheeler, a sucsalesman and an MON-SAT 5AM-5PM cessful authority on the art of SUN 5AM-3PM getting along with others,

2455 S Damen Ave #100 Chicago, IL 60608

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SAVE ORDER TIME ONLINE

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offers this short guide to good human relations: 1) Remember people’s names; 2) Encourage others to do the talking; 3) Be sincere when you pay a compliment; 4) Make people feel respected 5) Stick to the best topic of conversation-the other person; 6) Discuss anything—but never argue; 8) Talk weddings——not funerals.

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Tell Buyers what to say and think about you, or your competitors will. Call us today: 847-699-3300

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888-908-5600 • fax 630-941-7099 service@cokerservice.com

Parts and Service for all Brands of Food Equipment

april 2018 33-40 classifieds.indd 40

3/14/18 11:04 AM

Food Industry News® April 2018

Page 41

Students Shine at 17th Annual PROSTART® Invitational

On Saturday, February 24, the Illinois Restaurant Association Educational Foundation (IRAEF) welcomed nine culinary teams and five management teams comprised of high school ProStart®students from across the state to compete in the 17th Annual Illinois ProStart® Invitational, presented by title sponsor SYSCO - Chicago. Competitions were held with Woodruff Career and Technical Center taking first place in the management division while Elgin High School earned first in the culinary division.

Woodruff Career and Technical Center’s advisor, Jitske “Jetty” Miedema, was awarded the ProStart Educator of the Year Award. Elgin High School solidified its spot as reigning champs with this year’s win. In 2016, both the school’s management and culinary teams won first place and in 2017, the team took home first place in management.

The top-ranking teams included: Culinary Competition 3rd Place: Oswego High School 2nd Place: Technical Center of DuPage 1st Place: Elgin High School Management Competition 3rd Place: Rolling Meadows High School 2nd Place: Oswego High School 1st Place: Woodruff Career & Technical Center Students placing first through third from each competition were awarded prizes and scholarships to pursue post-secondary education in foodservice and restaurant management. Both Woodruff Career and Technical Center and Elgin High School will represent Illinois at the National ProStart Invitational held in Providence, Rhode Island April 27-29, 2018, where they will compete against teams from 48 states.

The event also included a College & Industry Expo featuring admissions representatives from post-secondary culinary programs as well as leading hospitality businesses, providing the students the opportunity to learn about their offerings.

april 2018 41-48.indd 41

ROSÉ WINE | © 2018 Imported by Deutsch Family Wine & Spirits, Stamford, CT 06901. Please Enjoy Responsibly.

Forbidden to Flirt Legislatures are good at passing laws but, more often than not, they don’t repeal those that have become obsolete. Take the ordinance in Little Rock, Arkansas, for example, that states it is against the law to flirt in the city. It reads: “lt shall be unlawful for any person to attract, or to endeavor to attract, the attention of any person of the opposite sex, upon or traveling along any of the sidewalks, streets, or public ways of the city of Little Rock by staring at, winking at, coughing at, or whistling at such person, with the intent, or in any way calculated to annoy or attempt to flirt with any such person.”

3/14/18 11:10 AM

Page 42

CITY OF CHICAGO APPROVED

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Liquor License

Required!

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Lipari Acquires Jim’s Cheese

On Monday, March 5, Lipari Foods, a leading Midwest food distributor based in Warren, Mich., announced the acquisition of the cheese cutting and packaging business of Jim’s Cheese, LLC. of Waterloo, Wisconsin.

Jim’s Cheese is known for its large selection of specialty, aged and cut out cheeses and has been supplying great Wisconsin cheese since 1955. This acquisition will be a great addition to Lipari Foods offering of quality products and will expand its manufacturing capabilities. This acquisition will operate under the JLM Manufacturing division of Lipari Foods.

Lipari Foods was founded in 1963, the next step in the career of Jim Lipari, who began by delivering unique products from the back of his Buick station wagon. Today Lipari Foods is a leading independent “perimeter of the store” distributor in the Midwest, delivering a wide range of quality bakery, dairy, deli, packaging, seafood, meat, specialty grocery, foodservice, confectionery and convenience food and beverage products to over 7,500 customers.

Jim’s Cheese has been distributing Wisconsin’s Finest Cheese since 1955. Located in Waterloo, Wisconsin, the facility includes a cut and wrap operation, cheese waxing operation, gift box assembly, cold storage and corporate offices. Jim’s Cheese started out with four wholesale customers and today services over 2,000 customers in 12 Midwest states.

In the wake of the recent fatal shooting of Police Commander Paul Bauer, Joe Aurelio of Aurelio’s Pizza partners with the Chicago Police Department and the Chicago Police Memorial Foundation to raise money and awareness for “Get Behind the Vest.” Aurelio’s Pizza continued their long tradition of giving back to the communities they serve by donating 20% of their proceeds of all sales during the week of March 5-11, 2018 from the 1212 S. Michigan Avenue location to the Get Behind the Vest program to purchase bullet proof vests for Chicago Police Officers.

To kick off the week long fundraiser, Aurelio’s hosted a day long pizza party at $20 for adults and $10 for kids featuring a buffet with pizza, salad, pasta, and soda for Chicago police along with their family and friends on Monday, March 5, 2018 from 11 AM to 8 PM. On that day, 50% of the proceeds from the party went to the Get Behind the Vest program.

april 2018 41-48.indd 42

Food Industry News® April 2018

foodindustrynews.com

TRAVEL With Valerie Miller COLLETTE

Celebrating 100 Years of Travel Together 1918-2018 As the longest running tour operator in North America, Collette has been providing guided travel for 100 years. They offer trips on all seven continents with more than 160 different tour options from which to choose, allowing guests to fulfill their deepest travel aspirations.

As a family- owned and operated business, they consider their travelers to be their personal guests. They understand that each guest is unique, so they offer a variety of travel styles, including small groups, single hotel stays, faith based experiences, river cruises and impact.

Professionally planned itineraries include 4-star accommodations, the services of a professional tour manager, attraction entrance fees and preferential access, unparalleled sightseeing, enriching cultural experiences, comfortable on-tour transportation, hotel-tohotel baggage handling, and WI-FI on tour!

Collette handles all the details for guests, from the time of bookings, all the way to the return home. If anything occurs on tour or guests need to cancel before the tour departs, they are fully covered with Collette’s travel protection plan (meaning they get cash back minus the cost of the plan). Another added value of guided travel is that Collette will pick the guest up at their home and upon arrival at their destination airport as part of their door to door service.

Collette was founded in 1918 by Jack Collette, was purchased by Dan Sullivan, Sr. in 1962, and is now in the third generation of Sullivan family ownership. Collette is headquartered in Pawtucket, RI, with additional offices in the United Kingdom, Canada and Australia.

For reservations and more info visit -gocollette.com Collette Cares gives back to children in communities around the world. With a focus on basic needs –namely hunger and education.

They have set forth on a mission to equalize the playing field for all children, no matter their circumstance. It is their hope that with helping hands, they can receive the tools to accomplish their dreams. In honor of the centennial, Collette Cares will pledge 1 million meals to those in need around the world.

3/16/18 9:56 AM

Food Industry News® April 2018

40 More Excuses For Being Gutless (1) We’ve never done it before.

(2) Nobody else has ever done it.

(3) It has never been tried before.

(4) We tried it before.

(5) Another company/ person tried it before.

(6) We’ve been doing it this way for 25 years.

(7) It won’t work in a small company.

(8) It won’t work in a large company.

(9) it won’t work in our company.

(10) Why change-it’s working OK. 11) The boss will never buy it.

(12) It needs further investigation.

(13) Our competitors are not doing it.

(14) It’s too much trouble to change.

(15) Our company is different.

(16) The ad dept. says it can’t be sold.

(17) Production says it’s a bad idea.

(18) The service dept. won’t like it.

(19) The janitor says it can’t be done.

(20) It can’t be done.

(21) We don’t have the money.

(22) We don’t have the personnel.

(23) We don’t have the equipment.

(24) The union will scream.

(25) It’s too visionary.

(26) You can’t teach an old dog new tricks.

(27) It’s too radical a change.

(28) It’s beyond my responsibility.

(29) It’s not my job.

(30) We don’t have the time.

(31) It will obsolete other procedures.

(32) Customers won’t buy it.

(33) It’s contrary to policy.

(34) It will increase overhead.

(35) The employees will never buy it.

(36) It’s not our problem.

(37) I don’t like it.

(38) You’re right, but...

(39) We’re not ready for it.

(40) It needs more thought.

— From American Business Axioms

Lift Safely

Many of the causes of back pain result from improperly lifting heavy items. THINK: Ask if you need help. Can you handle the load alone or need a coworker or some kind of mechanical aid?

Always bend your knees to keep your center of gravity and lets your leg muscles do the work.

Hug the load. Keep the object close to your body while you gradually straighten your legs to a standing position.

Don’t twist. Twisting can overload your spine and can cause serious injury.

april 2018 41-48.indd 43

Page 43

Now Buying Quality Trucks, All Brands!

Four Seasons Named to FORTUNE 100 Best Companies to Work For List for 21st Consecutive Year Employees have honored Four Seasons as an employer of choice every year since the list’s inception. The list is compiled annually by FORTUNE and global research and consulting firm Great Place to Work, with results based on survey responses from employees rating their workplace culture on 50-plus elements. These include trust in managers, compensation, fairness, camaraderie and workplace traits linked to innovation. Last year, Four Seasons was also named a “Great Place to Work Legend.”

“It is a tremendous achievement to once again be acknowledged by our people as an employer of choice,” says J. Allen Smith, President and CEO, Four Seasons Hotels and Resorts. “Four Seasons employees are the best in the world - highly inspired and emotionally intelligent individuals who demonstrate genuine care for our guests, have a love of service, and ultimately make our company great.

It is incredibly meaningful that they take such pride in their work and feel empowered to represent Four Seasons so well.”

Four Seasons employees around the world are guided by the Golden Rule – the simple belief in treating others as one would like to be treated. The company hires for attitude, one that is consistent with the Golden Rule, and trains for skill.

3/14/18 11:10 AM

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foodindustrynews.com

Food Industry News® April 2018

More Butter Flavor!     

Breakfast Items Griddle Frying Pan Frying Sautéed Items Baking

No Pan Sticking • No Trans-Fats Makes Your Food Taste better!

Breakfast Tastes Better With Super Gold!

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41 YEARS

Call Mike: 773-230-9174 or 630-359-5614

Chicago’s Finest Coffees Are Available From Tec Coffee & Foods

Full service equipment programs available.

Call us today for a true tasting experience.

Call Dora, 773-638-5310

Rye is All the Rage

Rye is becoming the drink of choice for brown spirit lovers.

Here is a great recipe worth featuring. It is a great riff on a classic that shows the versatility of Rye. Banana Rye Tai 2 parts Redemption Rye or High Rye Bourbon 1 part Giffard Banana 1/2 part orgeat 1/2 part lime Shake and strain into tiki mug with crushed ice.

Garnish with fresh mint and nutmeg.

The superior man thinks always of virtue; the common man thinks of comfort. — Confucius

april 2018 41-48.indd 44

Founded in 2005 by CEO Tim McEnery, Cooper’s Hawk Winery & Restaurants is built upon the belief that food and wine hold the power to forge lasting connections. A lifestyle brand focused on creating memorable moments that enrich lives, Cooper’s Hawk is the 34th largest winery in the U.S. and home to over 300,000 Wine Club Members.

Photo credit: Daily Herald

Cooper’s Hawk Expands to Woodridge, Illinois Cooper’s Hawk Winery & Restaurants, a lifestyle brand that was ranked as the 34th largest winery in the US by Wine Business Monthly in its annual ranking this year, is pleased to announce the successful expansion and relocation of its winery to Woodridge, Illinois. The state-of-the-art winery, located at 9016 Murphy Road, is nearly triple the size of its former facilities and is designed to keep pace with the company’s rapid growth and 300,000-memberand-growing Wine Club while maintaining stringent standards for quality.

“The winery is the lifeblood of the Cooper’s Hawk experience,” says Tim McEnery, Cooper’s Hawk CEO and Founder. “While the new facility was designed to increase capacity, our primary focus is to maintain our hands-on approach to winemaking as we grow.

This expansion enhances our ability to serve Wine Club members and guests by enabling continuous innovation while supporting collaborative Wine of the Month initiatives with the world’s leading vineyards, winemakers and culinary taste-makers.”

The 125,000-square-foot winery supports an initial production capacity of approximately 685,000 cases, with significant room to grow, and includes a 60,000-square-foot warehouse that can store approximately 300,000 cases. The company’s wine output has increased by nearly 40 percent in the last three years, and has more than doubled since the former facility opened in Countryside Illinois in 2010. The increased demand is owing to the opening of 30 restaurants in eight states over a span of 12 years, coupled with the related expansion of its Wine Club, which is the largest in the US. When McEnery opened his first restaurant in Orland Park, Illinois in 2005, the winery was located in the lower level of the venue. For more information, visit chwinery.com.

3/14/18 11:10 AM

Food Industry News® April 2018

Page 45

“I am glad we called Jos.Cacciatore Insurance Agency for a quote. We are now a client and receiving a very high level of personalized service and attention. We are benefiting from the firm’s expertise in business insurance for complex food businessses like ours.”

Nadine Karavidas, Owner Marie’s Pizza and Liquors, 4129 W. Lawrence Ave., Chicago CAll us for the most CompetItIve InsurAnCe rAtes

sAtIsfyIng ChICAgolAnd Customers for over 100 yeArs

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how to Build an Essential online marketing presence Your goal in opening a new restaurant should be gaining and retaining customers. With digital marketing and social media management, the keys to success could be at your fingertips.

According to Taha Ateyah, founder of EIMS, a strong digital marketing campaign is the most powerful tool you can use to build your brand and reputation.

“It all begins with a strong website,” says Ateyah. “Give your restaurant a strong online presence and it will lead to customers for life.”

Include an online ordering platform and you made your customer’s experience that much more simple.

“You need an online ordering platform, such as Eat Now Network, which allows you to retain your customer’s contact information for exclusive offers and coupons.,” he added.

Social Media! We live in a digital world. With the growth of Facebook,

april 2018 41-48.indd 45

Instagram, Twitter and Google Business, many rely on social media to tap into restaurant reviews, see photos of an establishment and more Keep customers in the loop by posting food images and specials to social media. Take advantage of Google Business Posts to highlight your specials and use food photography for the added appeal.

Facebook Boost Campaigns allow you to choose your radius and demographic and retarget your ad to a particular area. Facebook Ad Campaigns cost money but it’s an investment with a potentially, powerful return.

Follow these simple steps and your restaurant popularity will grow!

E-Interactive Marketing Solutions specializes in restaurant marketing.

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You are cordially invited to “The Sugar Baron Dinner of Valcour Aime.” Chef John Folse, Louisiana native son and authority on Cajun and Creole culture and cuisine, will re-create a You are dinner cordially invited to “TheatSugar BaronVersailles Dinner ofbyValcour Aime.”sugar Chefbaron John Folse, historic originally served Le Petite the greatest on the Louisiana native son and authority on Cajun and Creole culture and cuisine, will Mississippi River – Valcour Aime. Chef Folse will lead guests into a bygone erare-create of Creolea historic dinner originally served at Le Petite Versailles by the sugar baron on the planters who lived a genteel lifestyle punctuated withgreatest great privilege.

Mississippi River – Valcour Aime. Chef Folse will lead guests into a bygone era of Creole livedDinner a genteel lifestyle punctuated with great privilege.

Theplanters Sugar who Baron

of Valcour Aime The Sugar Baron Dinner Hosted by Les Amis d’Escoffier of Chicago of Valcour Aime Sunday, May 6, 2018 Hosted by Les Amis d’Escoffier of Chicago Five o’clock in the evening Sunday, May 6, 2018 Elements at Water Street – Hotel Indigo Five o’clock in the evening 123 Water St. Elements at Water Street – Hotel Indigo Naperville, IL 123 Water St. (complimentary parking) Naperville, IL (complimentary parking)

Hors d’Oeuvres Reception Presented by Executive Chef Zachery Rogers and Managing Owner, David Miller Five-course Historic Dinner Hors d’Oeuvres Reception Hosted  Entertainment CordialsOwner, David Miller Presented by Executive ChefBar Zachery Rogers and Managing Five-course Historic Dinner $150 per person Hosted(Seating Bar isEntertainment  Cordials limited to 125 guests.) per recognition person at the dinner and on the menu Connoisseur Patron $2,500 4 dinner$150 tickets, (Seating is limited to 125 guests.)

Epicurean Patron $1,500 2 dinner tickets, recognition at the dinner and on the menu Friend $500 at therecognition dinner andatonthethedinner menuand on the menu Connoisseur Patron $2,500 4Recognition dinner tickets, guest receives a vintage collector’s plate and professional Epicurean Patron Each $1,500 2 dinner tickets, recognition at the dinnerchefandcookbook. on the menu Friend $500 Recognition at the dinner and on the menu Silent auction benefits the scholarship funds of Les Amis d’Escoffier Society of Chicago and Each guest receives a vintage collector’s plate and professional chef cookbook.

The Chef John Folse Culinary Institute at Nicholls State University, Thibodaux, LA Silent auction benefits the scholarship funds of Les Amis d’Escoffier Society of Chicago and Reservations Sponsorship Opportunities Silent Auction Donations The Chef John Folse Culinary Institute at Nicholls State University, Thibodaux, LA Joanne Madura John Kaufmann Tom Ryan Angelique Connor 847.867.7539 847.838.3719 773.792.4267 Reservations Sponsorship Opportunities Silent Auction Donations 312.905.5995 joannemadura@gmail.com mrwonderful99@comcast.net tompryan2000@yahoo.com angelique_connor@yahoo.com Joanne Madura John Kaufmann Tom Ryan Angelique Connor 847.867.7539 847.838.3719 773.792.4267 312.905.5995 joannemadura@gmail.com mrwonderful99@comcast.net tompryan2000@yahoo.com angelique_connor@yahoo.com

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Page 46

foodindustrynews.com

Don’t Be A Micromanager

“I would rather prepare my children then protect them” -Nelson Vindell

Focusing on tasks, not competency. You can insist salespeople do exactly what you want, but that only makes them dependent on you for directions and decisions. Concentrate on teaching the skills and competencies they need to succeed.

Documenting every step of a sale, for instance, shouldn’t become more important than actually closing a deal.

Rules and procedures should keep people honest, not become a barrier to getting things done.

Don’t manage people’s time for them. Salespeople who produce reliable results generally know how much time to devote to the process. Don’t insist that someone spend precisely five hours per week prospecting, for example. Assign goals and monitor whether people meet them, not how much time they spend on a particular step.

—Adapted from “Six danger signs you may be headed to micro-management,”

by Jeff Hardesty

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Food Industry News® April 2018

The Illinois Restaurant Association (IRA) named Gordon Food Service as its recipient for the annual Vendor of the Year Award. Director of Commercial Sales, John Willard (shown right) accepted the honor.

IRA Names Vendor of the Year The Illinois Restaurant Association (IRA) held its Annual Board Meeting at the Union League Club of Chicago. The afternoon included the installation of new members of the Association’s Board of Directors and Advisory Council, a highly anticipated keynote speaker and the organization’s annual awards presentation.

It was presided over by President and CEO Sam Toia and Chairman of the Board Jim Kallas, Division President, Central States, Eurest. Mr. Kallas enters the second year in his role as Chairman. Michael J. Sacks, Chairman and Chief Executive Officer of GCM Grosvenor, delivered a compelling keynote address. Mr. Sacks, a leader in the alternative investments arena and also Vice Chairman of World Business Chicago, emphasized the importance of the state’s food service industry as an economic driver – one that champions establishment of new businesses and jobs and contributes greatly to Chicago’s position as a global leader.

The IRA also named its annual award recipient for Vendor of the Year. The Vendor of the Year award recognizes an individual or company with a longstanding reputation for providing superior service and quality products in the industry. This year’s recipient was Gordon Food Service, who, for more than 115 years, has delivered excellence, expertise and quality products needed by their customers to design successful food operations and experiences. The company has grown to become the largest family-operated broad line food distribution company in North America by upholding its same business approach since 1897 – being passionately committed to the people they serve. John Willard, Director of Commercial Sales, accepted the honor.

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Presenting The 2018 Illlinois Food Retailers Association

&

REACHING CHICAGOLAND AND NATIONAL CHAIN HEADQUARTER BUYERS

Industry-Wide Trade Show Wednesday, September 27, 2018 Reserve Your Booth Now! Only $875.

For the first time, Food Industry News has joined forces with the Illinois Food Retailers Association to bring buyers in the industry togetherfor a trade show for foodservice buyers and retail grocery store buyers.

In the coming months, free tickets will be available to supermarket owners and buyers, chefs, restaurant and institutional foodservice operation owners and decision makers, as well as buyers from other aspects of the region’s food industry.

Trade Show Information:

FREE TICKETS for Food Service and Food Retailer Buyers!

When: Wednesday, September 27, 2018 Schedule: 9:30 a.m. - Opening General Session • Key Note Speaker 10:00 a.m. – 4:30 p.m. - Trade Show • Mini Education and Food Trend Sessions

ABOUT FOOD INDUSTRY NEWS: Food Industry News is the regions oldest and only trade magazine reaching buyers in all segments of the food industry. Each issue is packed with stories designed to help professionals in our industry to be better informed and more successful. Additionally, the high number of ads make Food Industry News a reliable source to find the market’s very best suppliers in an easy to use buying tool. www.foodindustrynews.com

Where: Renaissance Schaumburg Hotel and Convention Center 1551 Thoreau Drive, Schaumburg, IL 60173

Illlinois ABOUT IFRA: Food The Illinois Food Retailers Retailers Association is dedicated Association to the growth of the independent food retailer and the suppliers that service them. IFRA membership strengthens the link to the food industry at-large and provides industry-specific programs, as well as essential and timely information about general industry topics and legislative and regulatory issues that affect their business. www.ilfood.org

For trade show booth information or registration call the Illinois Food Retailers Association at , 630.627.8100

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