FOOD INDUSTRY NEWS
37 CELEBRATING
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DON’T MISS
AUGUST 2019
FOOD
ILLINOIS FOOD INDUSTRY TRADE SHOW Tuesday, September 17, 2019 Drury Lane Conference Center Book your exhibit space today! See page 47 for information
ILLINOIS
FOOD INDUSTRY Trade Show
Reser Trade Booth
INDUSTRY NEWS FOLLOW US ON FACEBOOK AND TWITTER!
Tuesday September 17, 2019
FOUNDED 1982
The Second Annual Illinois Food Industry Trade Show brings together grocers, restaurant operators and other purveyors of food service to taste and learn about a wide array of products and services. EXHIBIT SPACE $875.00
THE INDUSTRY’S #1 SOURCE FOR TRUSTED SUPPLIES & BRANDS It shouldn’t take a Saturday night reservation or a small fortune to have a delicious seafood meal. But as founder Donna Lee searched for a restaurant offering healthy, quick and affordable seafood in Chicago, she soon realized one simply didn’t exist. So, she built her own. The first Brown Bag Seafood Co. opened at Millennium Park in 2014. There are 5 locations throughout the city with a new spot opening at 233 S. Wacker Drive. Since then, they’ve stayed committed to that initial vision: providing diners with quality seafood in an approachable, counter-service format. From classic Salmon Powerbox to their Crispy Cod Tacos–and everything in between– customers can enjoy fresh, sustainably-sourced seafood, flown in from around the world every day. Relaxing on their patio with a cocktail or grabbing a meal to go, Brown Bag Seafood is a gem. Donna introduced a casual seafood joint with amazing food, blue bandanas and a smile. What’s not to love? ““Essentially my background has always been in restaurant operations in management,” said Donna Lee. “I was part of BOKA restaurant group’s opening team, and then chose to focus on fast casual. Continues on page 6
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AUGUST 2019
WHERE FISH IS CASUAL, CLASSY & FRESH With co-hosts
Illinois Food Retailers Association
Grocery Merchandising Association
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Tentative Show Hours 11 a.m. - 4 p.m.
AROUND CHICAGO: 25 WEST BREWING COMPANY . 29 CHEF PROFILES ......................................... 45 CHICAGOLAND NEWS ....................................25 CLASSIFIEDS .........................................36-38 DINING WITH MS. X .....................................22 DIRECTORY ...........................................33-35 NATIONAL NEWS ......................................... 8 NUGGETS ..................................................16 PEOPLE SELLING THE INDUSTRY...................... 28 TRAVEL: NOAH’S ARK ................................. 46
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Hilton Celebrates 100 Years
1/16/19 5:15 PM
Hilton, the world’s first global hotel company, celebrated its milestone 100th anniversary on May 31, in the midst of the most dynamic year in the company’s storied history. The hospitality brand that pioneered air-conditioned lobbies, in-room televisions, the computerized reservation system and even the piña colada now thrives in 113 countries and territories, with more than 5,600 properties and a new one opening every day. The innovation continues in 2019, with the ongoing introduction of Connected Room – the first truly mobile-centric room – putting room key, TV, temperature and lighting controls on a smartphone app – and a commitment to the Travel With Purpose goals of doubling Hilton’s social impact while reducing by half the company’s environmental footprint by 2030. Meanwhile, Hilton has been recognized for its exceptional workplace culture and is the first hospitality company in history to achieve the #1 ranking on the Fortune Best Companies to Work For® in the U.S. list. Additionally, in 2018, Hilton was ranked as the #1 best workplace for both diversity and parents and #2 on the World’s Best Workplaces list, recognized by Great Place to Work®. Visit newsroom.hilton.com for more information.
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Food Industry News® August 2019
Page 3
How Minimize Auto Insurance Increases
By: Chris Weronko from Gallagher Increasing frequency and severity in commercial auto claims are causing the marketplace for auto liability & physical damage to become turbulent. Many insurers have faced several years of challenging business conditions, and have been forced to reduce the limits they offer and increase rates significantly for businesses that have automotive risks. While distracted driving continues to be a growing problem, also contributing is that more people are driving more frequently and/or for longer distances. Additionally, loss costs continue to increase due to the amount of technology added to vehicles in recent years has resulted in increased repair costs. Businesses can expect to see higher rates on their commercial automotive coverage. Businesses without prior-year or new losses and with favorable loss development and good safety records may expect rate increases in the mid-to-high-single-digit percentages, while markets continue to press for double-digit automotive rate increases they may seek to mitigate increases by reducing rate on other lines of coverage. Businesses with even moderate loss history can expect to see larger double-digit increases with rate increases expected to continue into the near future. To combat this challenging environment it is important for your insurance broker to start the renewal process as early as possible, to present you with different deductible structures or coverage attachment points for consideration, and marketing your program so that you have several options from different carriers. You can have a large hand in reducing your own programs cost by improving your loss/claim performance by improving your For FOOD INDUSTRY NEWS safety program(s). 1440 Renaissance Drive, Park Ridge, IL 60068 commercial automotive 847-699-3300 this could be hiring better Valerie Miller
1 President and Publisher Mark Braun Associate Publisher Terry Minnich Editor Cary Miller Advertising/Vice President 847-699-3300 x12 Nick Panos Corporate Counsel Davy Kusta Independent Advertising Consultant (708) 439-1155 312-671-9557 James Contis 1927-2013
Food Industry News Issue 8, August 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. POSTMASTER: Send address changes to Food Industry News, 1440 Renaissance Drive, Suite 210, Park Ridge, IL 60068-1452. ___________________________
For advertising or editorial information, call (847) 699-3300 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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drivers, more closely monitoring current driver performance/responding to loss precursor violations, updating your Fleet Safety program, establishing a Safety committee, implementing a wireless device policy for company drivers, providing defensive driver training, responding to losses by updating company policies, using fleet telematics technology, and updating your personal use of company vehicle policy. See their ad on page 17
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Food Industry News® August 2019
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In Illinois, it is legal to surcharge for credit cards. If you are in the restaurant, bar, or diner business you know that the profit margins are low. The national average is 4.5% profit margin. Great establishments in this business average 10-20% profit margin. If you are struggling to stay afloat or simply want to increase profits, surcharging is a huge opportunity to do so. Here’s the math; If you are a restaurant processing $100k per month in credit cards, you pay on average $2,500$3,000 per month in fees. If you surcharge to save 100% of your fees, this saves you $30k-36k per year. If you make the national average profit margin, $30-$36k in savings equals $667-$800 in new revenue! Why? Because you would need to bring in that much revenue to make $30-$36k. In this case, the savings bring you 56-67% more profit. Statistics show that no change in businsses is the norm for switching to surcharging. Most people simply don’t care about a small fee to go to their favorite place to eat or drink. If you can afford to go out to eat, you can afford to tip or pay a small fee right? Look at Pennsylvania. 45% of all eating and drinking places are surcharging and are seeing more profit than they have ever had. It is becoming the norm. Order from Grubhub. Buy tickets. Pay a bill online. Surcharging is everywhere and continues to grow. Business owners are simply not interested in paying for customer card rewards anymore. It is the one fee you can save drastically on in a restaurant. Josh Menio, CEO, Menio Global; See their ad on page 11
McCloud Services, a leading integrated pest management solutions company recently hosted its 20th Annual Pest Invasion Seminar where they held training and seminars to educate their staff and competition on pest management. The conference was held at The Hilton Oak Brook Hills Resort and Conference Center in Oakbrook, Ill. This event demonstrates McCloud Services’ commitment to bringing together industry experts, professionals and those involved in protecting the food supply chain of custody, including food, pest management and environmental health. The event was attended by over 150 professionals wanting an educational update and information on the entire food supply chain of custody, including food, pest management and environmental health. The daylong seminar featured expert insights on the critical issues and trends related to pest management and food safety. You can see the McCloud ad on page 31 of this issue.
White Castle Expands Retail & More
White Castle, America’s first fast-food hamburger chain, began offering its same tasty sliders in grocery stores, convenience stores and other retail outlets in 1987. The family-owned business announced two new national partnerships with Alliance Sales and Marketing and Burdette Beckmann, which will serve as White Castle’s brokers of record in the grocery and convenience channels and in the vending channel, respectively. The new partnerships will help White Castle continue to fuel the growth of its popular retail offerings. Over the past four years, the family-owned business’ retail products have outpaced the growth of the frozen snacks and appetizers category by four times. The strategic shift to Alliance Sales and Marketing and Burdette Beckmann will allow the company to invest more heavily in its distribution strategy to sustain, and grow, that pace. White Castle’s retail offerings include the Original Slider®, Cheese Sliders, Jalapeno Cheese Sliders, Chicken Breast Sliders, Turkey and Smoked Cheddar Sliders, Veggie Sliders and Black Bean Sliders.
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Food Industry News® August 2019
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Continued from page 1 Brown Bag Seafood continues to focus on sustainable seafood while increasing traceability and understanding of each species and fishing techniques specific to each of them. The atmosphere is casual enough to hang out or carry out, but whatever your choice, their fare is fresh, very affordable, quick, and healthy. “I worked for Noodles and Co. and then spent tireless nights building a business plan and focusing on Brown Bag Seafood Co. I focused on fine dining with independent operators early in my career.” Regarding health and nutrition, Donna has put a lot of effort into nutrition facts, developing healthful menu items, including more vegetables on the menu, and a careful eye on allergen sensitivities Brown Bag Seafood Company will open in Willis Tower in September, their second opening for 2019.
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Food Industry News® August 2019
Kellogg’s Class-Action Every breath in is a prayer in need; every breath expelled is a prayer of thanks. Suit Over Excess Sugar Plaintiffs Melody DiGregorio, Eric Fishon, Kerry Austin, and Nafeesha Madyunhave brought a class-action suit against Kellogg Sales Company and allege Kellogg leverages “a policy and practice of marketing highsugar cereals and bars with health and wellness claims, which are deceptive because they are incompatible with the dangers of excessive sugar consumption to which these foods contribute.” The suit contains documents published in September 2016 demonstrated that “the Sugar Research Foundation, known today as the Sugar Association, paid Harvard scientists to publish a 1967 review of research on sugar, fat and heart disease” which pushed obesity claims away from sugar and blamed fat.
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National News Albertson’s Companies, one of the largest food and drug retailers in the U.S. is empowering consumers with fast and convenient instore checkout experiences by implementing Toshiba Global Commerce Solutions-Self Checkout Systems. Amazon recently introduced Counter in the U.S. where customers can pick up their packages and shop too. Available now at more than 100 Rite Aid stores in the U.S. and growing to over 1500 by years end. Counter enables quick and easy pickup of packages. After 41 years in business, Mimi’s is modernizing its restaurants, menus and approach with Mini’s Bistro & Bakery to create an even better experience for local patrons and welcome a new era of guests to the table at Mimi’s. Cracker Barrel Old Country Store honored by Department of Defense with 2019 Secretary of Defense Employer Support Freedom Award. The company is one of 15 employers receiving the award in 2019. Dickey’s Barbeque Pit continues to expand across the northern region of the U.S. with four new locations in New York, Montana, Colorado and Oregon expected to open in early 2020. Dr. Praeger’s Sensible Foods, the family owned & operated leader in the all-natural vegetarian, vegan, gluten free and kosher frozen food categories introduces their newest meat alternative patty-the Perfect Burger. Four Season Hotel Philadelphia at Comcast Center is located atop a 60-story landmark by architect
RightRice®, the deliciously nutritious vegetable rice, announced today its expansion into nearly 2,000 Kroger owned stores and banners nationwide. Shoppers can now find RightRice® in the rice aisle at Kroger®, Ralphs®, Fred Meyer®, QFC®, King Soopers®, Smiths®, Dillon’s®, Mariano’s® and Fry’s®.RightRice®, the first-of-its-kind shelf-stable vegetable rice that’s packed with the power of more than 90 percent vegetables including lentils, chickpeas and green peas plus rice, launched earlier this year.
Lord Norman Foster. The hotel plans to open in August 2019. Hampton Inn Madison located at 171 Water Tower Drive in Madison, WI plans to open Sept. 6, 2019. Lamb Weston recently completed expansion of its operations in Hermiston, Oregon. The $250 million investment adds a new processing line to the existing facility increasing the companies processing capacity for making frozen fries. MGP Announces Remus Volstead Reserve Bottle-In-Bond Bourbon to mark the 100th Anniversary of Prohibition. One-time release is bottled –inbond from 2005 Bourbon, crafted at MGP’s historic distillery in Lawrenceburg, Indiana November, 2019. Qdoba Mexican Eats names San Diego Home with QDOBA Flavor Central. The new headquarters will also serve as a hub for the culinary team to create and test menu innovations. Wegmans Food Markets, headquartered in Rochester, NY is opening its first New York City location on Flushman Ave. in Brooklyn, NY. The store is scheduled to open Oct. 27, 2019.
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Food Industry News® August 2019
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You can’t succeed if you don’t take chances, and the old adage of “no risk, no rewards” holds true universally. But that doesn’t mean that foolish risks are a good idea. The key to avoiding doing anything overtly stupid is in working out the good Vs. the bad and calculating the odds of winning. People who succeed in any endeavor know how to evaluate the odds and make choices that are reasonable and realistic. Here are some risks to embrace: Downside limited, upside huge. Look at the worst-case scenario, and compare it against the best possible outcome. If you’re risking complete disaster for minimal benefits, forget it. But in many cases the worst result is probably a little lost time or money, whereas the upside may be significantly larger. A good evaluation of risks and potential rewards will tell you what to choose. Out of your comfort zone. Stepping out to the edge of what’s familiar can be scary, but that’s usually where you learn the most. Don’t attempt anything completely out of your reach—this isn’t the time to teach yourself brain surgery— but accept risks that stretch your skills or call on you to learn something new. Innovation. Risking your time or money on the tried and true may be safe, but the payoffs will likely be larger if you’re trying something new. Look for opportunities that break new ground. You’ll draw attention and earn people’s respect even if you fail. Confidence booster. Everything improves with practice, especially risk-taking. Take a chance when the challenge will show what you’re capable of, even if you’re not completely successful. At worst, you’ll gain confidence from realizing that you can fail and survive—and start over with something new.
Surcharging For Credit Card Fees? Are you a business that surcharges for credit cards used in your business? If this is you, you’ve made a great decision to try and cut costs, so kudos to you, maybe. 44 states allow surcharging. In Illinois it is legal to surcharge for credit cards, if you do it correctly. The biggest mistake businesses make is doing it on their own. Yes, it is illegal to simply “decide” to start surcharging as a business practice. The penalties vary from state to state but you can be subject to heavy fines in the hundreds of thousands of dollars and/or jail time. Do it the correct way, legally. Here’s how; You can speak to your current credit card processor about joining the program if they offer it, work with a new processor who offers surcharging, or complete several forms to do it on your own which is a very lengthy process. Filling out the forms on your own has zero benefit over signing up with a processor. Do your homework. Many processors charge large monthly fees or the highest possible rate to put you on this program. Some companies will save you 60-70% of your total credit card processing fees whereas others might save you 100% of your fees, with no bill. If you are going to surcharge, you might as well get the greatest benefits from it right? Many cover contract buyouts, provide free equipment, cover POS integrations and provide a no cost solution. Do it legally! Let the processor help you follow the rules of surcharging. –See Menio Global’s ad on page 11
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Food Industry News® August 2019
FOOD NETWORK STAR BRINGS THE FLAVORS OF TENNESSEE AND PENNSYLVANIA TO CHICAGO
A&W Restaurants Is 100
Love or Money? Most Women Choose the Employed
While we in the office argued points of THE BACHELORETTE, we all agreed on this: Why doesn’t she ask men if they’re working? Of 625 women surveyed, about 91 percent of them said they would wed for love over money. But about 75 percent wouldn’t marry someone who was jobless. In fact, most said they wouldn’t feel right getting married if they didn’t have a job themselves. — Source: Daily Herald
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California entrepreneur Roy Allen served the first frosty mug of A&W at a stand during a parade honoring World War I veterans in the small Northern California town of Lodi. His secret recipe of herbs, bark, spices and berries was an instant hit. A 10-ounce frosted mug sold for a nickel. A few years later, Allen and partner Frank Wright – hence the name A&W – began opening A&Ws throughout California. Franchising of roadside restaurants started in 1925, and A&W signs quickly popped up around the country. J. Willard Marriott opened A&Ws in Washington, D.C., launching what would become the Marriott hospitality empire. A&W grew rapidly in the years following World War II, with many returning soldiers using GI Bill loans to open franchises. The chain is credited with creating the drive-in restaurant phenomenon of the 1950s and 60s. Its Modesto, California, restaurant was the inspiration for the classic film American Graffiti. In 1963, Dale Mulder, a young A&W franchisee, invented the Bacon Cheeseburger. Mulder later became president of A&W and remains chairman. To commemorate its centennial, A&W created a book of memories and photos fans and former employees submitted. Sales benefit DAV. Buy it online in the A&W Merchandise Store. This week A&W also kicks off its annual summer fundraising campaign for DAV, which culminates on National Root Beer Float Day, August 6. Today, there are about 1,000 restaurants around the world, with almost 600 in the U.S. A&W is owned by its franchisees, who acquired it from YUM! Brands in 2011. Forty-five new A&Ws are scheduled to open this year.
Roosevelt Collection Shops announces that a new restaurant will be joining the center in early 2020. The Lucky Well, known for its Memphis-style dry-rub meats, is looking to bring the warm, inclusive environment of its Ambler, Penn. location to the South Loop. Ambitious and self-taught, Chef Chad Rosenthal (Food Network Star: Seasons 9 and 10, Chopped Grill Masters) is excited to introduce his expanding Pennsylvania concept to Chicagoans. Like in Ambler, the Roosevelt Collection location will focus on delicious barbecue, top-shelf whiskey and classic craft cocktails, and a live blues atmosphere. While researching the city, Rosenthal visited a number of local barbecue joints and legendary blues stages; he’s committed to making the restaurant a genuine coming-together moment of the iconic atmosphere of Chicago blues and delicious cuisine. “It has been so exciting to work with Chef Chad on bringing this concept to Chicago,” says Shannon Ridgeway, General Manager of Roosevelt Collection Shops. “We’re thrilled to add another growing small business to Roosevelt Collection and bring this new experience to our South Loop neighbors and Chicago locals.” Every weekend, in addition to live blues music, the kitchen will be cooking up specialty dishes such as Chef’s locally sourced dry-aged steaks, Farmer’s Market salads, unique spins on fried catfish, and more. Guests interested in options besides The Lucky Well’s number one seller – Memphis dry-rub ribs – will have plenty of other top-notch choices to choose from. In keeping with Philly-born Rosenthal’s love of his hometown, the restaurant will include design elements from old churches, schools, and other vintage items acquired through a partnership with Philadelphia Salvage Company. Rosenthal and Roosevelt Collection are working together to create a brand-new expanded space for this unique concept. For updates and more information, follow Roosevelt Collection on Facebook and Instagram or The Lucky Well on Facebook and Chef Chad Rosenthal on Instagram.
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Food Industry News® August 2019
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The legend of “Jim’s Original” started over 80 years ago, when a young, bright-eyed European immigrant named “Jimmy” arrived in America. Once in Chicago, Jimmy began working at a small hot dog stand on the bustling corners of Maxwell and Halsted Streets. He piled succulent polish sausages high on the grill and created the first Maxwell Street Polish Sausage sandwich, with sweet grilled onions and a smear of mustard. Due to UIC expansion and City pressures, that little stand, Jim’s Original, was relocated first in 2001 and then in 2005 a block North and a block East to the Southwest Corner of Union Avenue & James Rochford Street. Today they continue to serve the Original Maxwell Street Polish Sausage Sandwich. For their 80th anniversary on July 8th, they celebrated by selling .80 cent sandwiches to the masses.
1. Hospitality means “to receive and entertain sincerely and graciously.” The customer is in effect your guest. When you meet guests, greet them with a heart-warming smile and a very pleasant “Hello—I’m Mary, welcome to this restaurant.” Remember, nothing is more welcoming than a smile. To a perfect stranger, it is the symbol of friendship. Greeting 2. If possible, greet people by name. This will bring them back repeatedly to the restaurant and to your station in particular. B. After a warm greeting ask patrons how many are in their group. List the number on the seating list at the host station. When you can seat them, seat the customers from the perimeter or outside of the room first, then seat later parties in toward the center of the room. This avoids traffic and confusion for those who are already seated. Seating C. Seat guests with a menu for each person placed on the table at each place setting. If the customer isn’t ready to order, tell them you’ll be right back, then return as soon as possible. Bring water at once, unless a bus person will do so and be prepared to take the order. Let the guests get settled and then approach the table for the beverage order. Suggest a preliminary beverage order. 1. Say something pleasant as you approach the table. 2. Be gracious and poised with your check at the ready. 3. Ask, “May I get you a cocktail - wine - beer?” 4. Write the order with correct abbreviations on the guest pad from line one on, using each line if you are ordering manually. You may use a note pad or an ipad (or company-issued device) if you are entering the actual order into the computer system. 5. If you don’t understand what the guest wants, ask for a repetition or explanation of the order. Never leave the table without being confident that you heard and understood exactly what items are desired. 6. Transfer the information from your guest pad to the computer terminal accurately. Follow the procedures outlined in the register vendors operations manual. 7. Never call an order aloud to the bartender! Never, no never ever. D. Learn the table numbers (including counter stools). You may be assigned a station with certain tables, booths, and counter stools. KNOW your station so that you can place the proper table number on their service check. Knowing E. Know your menu and all special items, such as entrees of the day, soup, and vegetable. Know your regulations on substitutions. Know how the foods taste if possible. You must be thoroughly familiar with the menu and be able to answer all questions concerning it. If customers have certain food prohibitions, you should advise them as to the foods they should avoid in ordering. Taking The Order 1. Stand erect. NEVER lean on the table when taking the order. 2. Take the order, making sure that you understand what the guest is saying. Write it down correctly. 3. If the guest is in a hurry, suggest a quick service item. 4. Tell the guest of choices he/she may make, and about extra charges so they don’t get displeased. 5. Read the order back, if in doubt, to avoid mistakes. 6. Always say “Thank you” before leaving the table. 7. When taking the order from more than one person, ask if they would like separate checks. If they do, you can insure that all orders will come up together, if you turn the checks down together at the upper left corner before placing them on the wheel when using a manual system.. 8. Orders to take out must be designated with a “CROSS”. 9. Before leaving the table, ask if the guests would like another beverage “now” or “wine with your meal”. Check G. Deliver order as soon as possible. Check the quality of the foods carefully before serving them. Never serve any food you believe to be spoiled, soured, or tainted, that you think might be dangerous to the customer’s health.
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Food Industry News® August 2019
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Generation NEXT Franchise Brands is a full-scale developer of patented robotic vending innovations and technologies (OTCQB: VEND) that creates, develops, and manufactures unattended retail/vending concepts. Generation Next Chairman, Nick Yates has stood at the helm of the company’s latest innovation Reis & Irvy’s disrupting the retail business completely — unattended retail by way of a robotic vending machine that serves frozen yogurt in malls, airports, hotels, beaches and more. These concepts enhance the delivery, engagement and customer experience of food, beverage and frozen confectionery point-of-sale products around the world.
According to the 2018 Texas and Mexico and are National Youth Tobacco known for their innovation Survey there are 3.6 mil- and community service. Just lion middle and high school Salad is home of the reusable students who are current bowl which you can purchase e-cigarette users, a dramat- for $1. Just Salads reusable ic increase from the more bowls help save 75,000 + lbs. than 1.5 million students of plastic the previous every year. year. A good M o u n t ain tip for putting Dew is cela bracelet on e b r a t i ng by yourself is what makes by taping it to your wrist the United with a piece of States great Scotch Tape. this sumThe tape holds mer be rethe bracelet leasing the in place makDEWUnited ing it easy to States Colfasten. An egg lection, a slicer can also limited edibe a great tool Risotto & Beyond has just received the first place for cutting up award in the Italian category and the second place tion bottle s t r a w b e r r i e s , award in the rice category at the Macao Interna- series repGourmand Cook Book Awards on July 4, resenting all bananas, kiwi, tional 2019. 50 states. other fruits and soft cheeses. Birds Eye, 50 States, 50 unique labels. of Conagra Brands, Inc. On a hot grill, use a white and the largest frozen food onion to get your grill clean. brand in the U.S. is intro- Simply cut the onion in half ducing vegetable –forward and place it on a utensil or takes on family favorite fork and rub it across the meals this summer, which grates. For summer fun, a substitute pasta and rice for pasta made from zucchini trip to Noah’s Ark Waterand lentil, as well as riced park - located in Wisconsin cauliflower. Cady Cheese Dells, WI is a family destinaFactory established in 1908 tion. Open now through Seplocated in Wilson, WI makes tember. Attractions include and sells 50,000 pounds of two endless Rivers, four chilcheese per production. If you dren’s water play areas, bumvisit their factory you can per boats, two giant wave see how the cheese is made pools, waterslides and more. through a viewing window. The Shawnee Wine Trail is Greyhound employs 5,900 composed of eleven winerpeople and carries around ies dotting a well-marked 16 million passengers a year 40 mile trail. Each winery who travel 5 billion miles a year in their fleet of around offers their own individual 1,700 vehicles. The H-E-B Su- style and wine making techpermarket chain started in niques that make your jour1905 and is celebrating their ney a pleasant adventure 114th anniversary this year. through the hills of southern H-E-B operates 400 stores in Illinois.
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Food Industry News® August 2019
Flour Power
By Jessica Ellington Whether you’re a pastry shop, bakery or restaurant, knowing the difference in wheat flours and when to use each one can play an important role in delivering quality baked goods to your guests. There are many varieties of wheat flour, but the three most commonly used are bread flour, cake flour and all-purpose flour. Their names alone suggest what each flour is supposed to be used for, but what’s the difference? Jessica Ellington, executive pastry chef of Sweet Bee food industry consulting services explains the difference and why it’s important to use the right flour. The biggest difference between each of these flours is the percentage of protein within each one. Protein is what will eventually form gluten when flour and liquid are mixed, and gluten is what determines the texture of a product. A higher the percentage of protein makes a chewier or more elastic baked good. A lower the percentage of protein makes a softer or more tender baked good. Not surprisingly, bread flour has the highest protein percentage, generally around 14%, and should be used in yeasted breads. Cake flour has a much lower protein percentage, generally around 8%, making it perfect for cakes and pastry doughs. All-purpose flour falls between the two, at generally 10% to 12% protein. “All-purpose flour can be used for many applications, but don’t fall into the trap of believing all-purpose flour can be used in all recipes,” claims Ellington. All-purpose flour should be used for baked goods that aren’t in either the yeasted bread or cake category. Although the difference between these percentages seems quite small, substituting one for other can yield drastically different results. For example, the protein in bread flour forms enough gluten to give yeast breads the strength to rise. Substituting cake or even all-purpose flour in a bread recipe can result in a bread that is more flat and denser than you intended. You can find Sweet Bee listed in our directories on page 35 under Pastry Consultants.
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Whataburger Call Us Now To Start Saving Money! Family Sells Lock in Low Energy Prices Now, Majority Stake Before They Increase BDT Capital Partners will acquire a majority stake in Whataburger, a chain that has been owned by the Dobson family since the first restaurant opened 69 years ago. The chain expects BDT to bring the cash and expertise it needs to accelerate growth, the company said in an online post. – Adapted from Restaurant Business
Seattle Eateries Go Small Some Seattle chefs and restaurateurs are creating tiny 10- and 20-seat eateries in the high-rent, tight-labor market, with personalized menus and quirky concepts to help them stand out. One of the newest spots, Vinnie’s Raw Bar, opened in a space between two bars that’s not much bigger than a hallway. – Adapted from Fortune
New Hyatt House Sustainable Extended Stay Hotel Opens Sells
Hyatt House Chicago/West Loop-Fulton Market – the area’s newest hotel where visitors can stay and play – recently opened. Hyatt House Chicago/West Loop-Fulton Market is located between the City’s West Loop, one of Chicago’s fastest growing neighborhoods, and Fulton Market, a hub for corporate campuses including Google’s Midwest hub and McDonald’s new global headquarters. Hyatt House Chicago/West Loop-Fulton Market, the first Hyatt House hotel opened inside Chicago’s city limits, rises 14 stories and includes 200 rooms, 67 of which are suites, plus a wide array of amenities and conveniences targeted primarily to business travelers. The hotel is not just a place to fall into bed after a long day of meetings, but an actual home away from home that offers guests the opportunity to experience Chicago’s unique culture through world-class dining, nightlife, shopping, and more. For more information, please visit www.hyatt.com.
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Products marketed as sustainable accounted for half of CPG brand growth from 2013 to 2018, according to an analysis of IRI data by the NYU Stern Center for Sustainable Business. Sustainable products also saw faster growth than nonsustainable ones in nearly all categories. – Adapted from Harvard Business Review online
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Food Industry News® August 2019
(Photo courtesy Eric Ripert and José Andrés)
Chefs Celebrate Bourdain’s Birthday with a New Scholarship at the CIA
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7-Eleven announced delivery to 2,000 hot spot locations through the company’s delivery app, 7NOW. These locations are commonly accessible locations like parks, beaches or concert venue. “Whether at a game, in the park or enjoying the sun on the beach. Our customers asked for it and we are delivering,” said Gurmeet Singh for 7-Eleven. Through the 7-Eleven app, customers can locate the nearest pin and order as usual. In the release, the Irving, Tex.-based convenience store listed Central Park in New York City, Mile High Stadium in Denver, Venice Beach in Los Angeles and Fenway Park in Boston as potential hot spots for delivery. 7-Eleven isn’t the first brand to offer this out-side-the-box delivery. In April of last year, Domino’s started delivery with Domino’s Hotspots. Over 200,000 delivery locations are available nationwide.
Chefs Eric Ripert and José Andrés and The Culinary Institute of America are celebrating the birthday of Anthony Bourdain with the announcement of The Anthony Bourdain Legacy Scholarship, a new scholarship for students of the CIA who hope to follow Anthony’s global path of discovery. The college is accepting donations through its website, as well as identifying other event and partnership opportunities to benefit the fund with the goal of issuing the first of these scholarships for the Spring 2020 semester. The number and dollar amount of scholarships awarded will be determined by the funds raised. More info about the scholarship and a link to donate can be found at www.ciachef.edu/bourdain. The CIA will honor Bourdain’s legacy with a permanent memorial on its Hyde Park, NY campus. “Anthony Bourdain opened the world of food and different cultures to all through his brilliant storytelling,” says CIA President Dr. Tim Ryan. “He often came to campus to speak with students about food and world cultures, his career, and the importance of authenticity in being a chef. It is therefore fitting that his memory is being honored at the CIA through a scholarship for students interested in experiencing cuisines and cultures around the globe.” In celebration of Anthony’s birthday, Andrés and Ripert have also asked Anthony’s fans, friends, and fellow chefs to join them in toasting to Anthony’s by creating their own videos and tagging #BourdainDay on Instagram, Facebook, or Twitter. . “We were both lucky enough to have traveled the world with Anthony and experienced firsthand the impact he had on our culture, both here and abroad,” chefs Ripert and Andrés said. “We hope that this scholarship will help his memory live on for students who want to experience the world as Anthony did—through cuisines and cultures everywhere.” Eric and José’s hope is that, by toasting to Anthony’s birthday this June and remembering his global travels through the CIA scholarship, we’ll all continue to celebrate his life and legacy.
7/15/19 2:17 PM
Food Industry News® August 2019
foodindustrynews.com
HR Matters – New Legal Concerns
Soon To Be Your #1 Dessert!
(Photo courtesy Eric Ripert and José Andrés)
By Rob Wilson, President Employco USA With a couple new legal developments surfacing recently, local human resources expert Rob Wilson, President of Employco USA, is here to provide us with information on HR issues that are affecting employers within the food industry.
Required Retirement Plan: As a result of Illinois Secure Choice Savings Program Act (Secure Choice), Illinois employers are now required to offer a state-run, automatic enrollment retirement plan for their employees. Companies who meet the following requirements will need to register with the state, establish a representative, setup payroll, add your employees to the state’s plan, send on-going payroll contributions, and maintain your account. Which companies are required to offer a retirement plan: • Have at least 25 employees • Have been in business at least 2 years • Do not offer an employer-sponsored retirement plan What are the registration deadlines: • 500 or more employees: 11/1/2018 • 100 to 499 employees: 7/1/2019 • 25 to 99 employees: 11/1/2019
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As a result of the Biometric Information Privacy Act (BIPA), Illinois employers have very limited authority to collect, capture, purchase or otherwise obtain biometric identifiers and biometric information about employees and applicants. The Illinois Supreme Court recently ruled against Six Flags Entertainment Corp related to an employee biometric issue. Companies can face potential statutory damages of $1,000 per negligent violation or $5,000 per intentional or reckless violation. An employer may ask employees to use their fingerprints or eye scans on timeclocks only if it first: • Develops, and makes available to the public, a written policy establishing a retention schedule and guidelines for permanently destroying biometric identifiers and biometric information; and • Provides written notification to and obtains written consent from any individual who may be the subject of the biometric identifiers or information.
See Employco’s ad on page 13 of this issue.
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Buona Opens 25th Location
Buona recently announced the opening of its newest location in Glen Ellyn, Illinois. The new restaurant is the family-owned group’s 25th location. Buona is the last-standing 100% familyowned restaurant group that serves Chicago’s original Italian beef. The first Buona restaurant began with a secret recipe and a legacy that stems back to the beef stands that emanated from Chicago’s famous Union Stockyards. Founder Joe Buonavolanto, Sr. was among a group of Italian immigrants who made the Italian beef sandwich a staple of Chicago’s culinary scene, taking a second mortgage on his home in order to open the company’s first restaurant in Berwyn, Illinois.
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Food Industry News® August 2019
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Forward electricity prices all the way out through 2023 are currently just off their historical trading lows. This a direct result of forward natural gas prices trading near 20 year lows. If the past is any indication, we feel that at these levels a ‘floor’ is forming for the forward markets (2020 and beyond) and the only question is how long prices meander along that floor. The short-term market (balance of 2019) could move lower since the shortterm market is impacted more by seasonal temperatures while the long-term market incorporates a higher level of speculation. So is this the new norm or an opportunity to hedge your future electricity price at near 20 year lows? We believe that it is an opportunity to hedge your future cost for electricity. While this may also be the new norm, the future always has some level of uncertainty to it. In 2013, hourly electricity prices averaged $0.034/ kwh and natural gas prices averaged $0.39/therm. No one could have imagined that hourly electricity prices in Jan-Feb 2014 (Polar Vortex) would average $0.063/kwh and natural gas prices Jan-Mar 2014 would average around $0.80/therm. Forward market prices have been relatively stable over this period. However monthly spot/index prices have seen more price volatility. Looking back the past 10 years, in 8 of the 10 winter seasons (Nov-Mar) natural gas spot/ index prices topped $0.40/therm at some point, peaking at over $1/therm in March-2014. So again, we believe current forward market prices for natural gas present an opportunity to consider longer-term price hedges against market volatility. You can even consider a price hedge just for the winter months. This especially holds true for customers with a heavy heating load. –Century Energy Solution’s ad is on page 17 of this issue
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Food Industry News® August 2019 Food Industry News® August 2016
foodindustrynews.com
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NRN’s TopLiquor 20 Top 2016 Franchise Trends Countdown
1 Craft/artisan spirits ............... 77%
20. Dairy 2 Locally producedQueen beer/wine/spirits 77%19. Little Caesars
3 Onsite barrel-aged drinks ...... 71% Pizza 4 Culinary cocktails Wild (e.g. savory, 18 Buffalo fresh ingredients) ..................... 70%
Wings
5 Regional signature cocktails . 69%
17. Arby’s
6 Food-beer pairings ................ 66%
16. cocktails Applebee’s 7 Edible ..................... 63% 15. Olive beer Garden 8 House-brewed ............... 63% 14. KFC 9 Food-liquor/cocktail pairings.. 59% 10 Non-traditional 13. Sonic liquors (e.g.12. soju/sochu, cachaca) ....... 59% Chipotle 11 Craft beer ............................ 58%
11. Pizza Hut
12 Organic beer/wine/spirits .... 57%
10. Panera
13 Beer-based cocktails ........... 55%
9. Dominoes
15 Prohibition-era cocktails
Doughnuts (e.g.8.GinDunkin Rickey, Mint Julep, French 75, 7. Sidecar) ............................. 51% Wendy’s 16 Gluten-free beer .................. 50% 6. Burger King 17 Infused/fl avored 5. Taco Belltequila ....... 50% 18 Herbal/botanical liqueurs
4. Subway
(e.g. absinthe, Chartreuse, BenedicChick........................... filet tine,3.Campari) 49%
2. Starbucks 19 Hard cider ........................... 48% 20 Flower essence in cocktails 1. McDonald’s (e.g. elderflower, lavender, hibiscus) 47%
NRA’s Delivery Top Twenty Food Trends Enhancing a Restaurant’s Operation
Caffrey, Operations Manager Columbus meats Vegetable Oils 21Ben Wine on tap/draft wine ........ 46% 1 Locallyofsourced and seafood
Society’s on-the-go42% mentality continues to impact the restaurant industry 22 Spicy cocktails ....................
2 center Chef-driven fast-casual food.......................... delivery is 42% taking stage. With services likeconcepts GrubHub, UberEats 23and Moonshine
DoorDash ready40% to deliver anything with just a push of a button, having a 3 Locally grown produce 24and Vaporized cocktails ............. experience dining off-premise has become just as important as 25quality Low-alcohol cocktails .........while 39% 4 Hyper-local sourcing
on premise. 5 Minimally processed In order to provide diners with a positive experiencefood outside of the restau27 Shrubs ................................ 32% rant, it is essential that meals delivered are accompanied by convenient and 28 Bitter cocktails .................... 32% 6 Environmental sustainability functional items that enhance the dining process. 29 Mules .................................. 32% to 7 Healthful kids’ meals an off-premise dining Here are simple ways help customers experience –NRA 2016 Trends Report experience they want to relive: 8 New cuts of meat 1) Offer functional food containers – Whether packaging up a gourmet burger Sustainable seafood with several toppings or 9 saucy pasta, be sure to use proper packaging fit for Grocers are lookthe food item. Ensuring 10 thatHouse-made/artisan you’re able to keep your ice foodcream hot, while miniing to the deli case mizing migration is afor crucial part of the off-premise experience, as is offering Ethnic condiments/spices ways to get even more 11 microwavable packaging for those leftovers and sturdy containers that can be ofused theasgrowing plates. market 12 Authentic ethnic cuisine for 2)healthy grab-and-go Add flavor options with Sauces, dressings and dips are gain13 condimentsFarm/estate branded items snacks, Samantha ing traction, so giveBomcustomers flavor options in a convenient format while on kamp writes. Two ways to 14 Artisan butchery the go. Individually packaged dressing cups, now available through Columbus get in on the trend, which Vegetable Oils, help make15 dipping food items like chicken or adding flavor to Ancient grains issandwiches especially popular with simple. 16 Ethnic-inspired breakfast items millennial 3) Offer shoppers: sustainableuse packagingSuccessful foodservice operators boost sales restaurant brands that by keeping up with current and consumer demands, which is why shift17trends Fresh/house-made sausage consumers already knowfriendly packaging and utensils can have a positive iming to environmentally House-made/artisan pickles and make items us- 18 pact on ato-go retailer’s bottom line. ingByproducts already 19into Food wasteoperation, reduction/management implementing theseintips your delivery you will be sure to impress the store. See their ad on page 5 diners and keep them ordering youfood/food time and time again. 20 from Street trucks 26 Sharable cocktails ............... 35%
Grab & Go Trend
– Adapted from The Chicago Tribune
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Food Industry News® August 2019
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AUGUST 2019 CHASERS SPORTS BAR & GRILL 830 S. Rand Rd. LAKE ZURICH, IL 847-550-9600. I was invited to a party here. The space was perfect for our group. Tables were set up in a separate room with appetizers, wings and pizza for all of us to enjoy. The waitresses did an outstanding job taking our drink orders. The atmosphere in this place is energetic. They have a full service menu in the restaurant, a large bar area for watching sports and they are open very late. They have two other locations, one in Niles and one in Schiller Park, Illinois. COUNTRYSIDE SALOON 2501 E. Ballard Rd. DES PLAINES, IL 847-827-5577. They do an amazing job here. Their staff is friendly, they have plenty of seating, the room is spacious and they have a nice bar. The place was packed. It’s a hangout for everyone. The waitress suggested we try their pizza, because it’s a house specialty. We ordered one for the table; it was thin crust with sausage, pepperoni and onions. It didn’t take us long to devour, as it was nice and crispy. For dinner I tried the Chicken Fried Chicken sandwich garnished with pickles and a side of their secret sauce, I couldn’t figure out exactly what that sauce was, but I liked it. KFC 1195 E. Oakton St. DES PLAINES, IL 847-296-3796. Fried chicken is the specialty of the house. I usually get the pieces of fried chicken, some mashed potatoes and an order of cole slaw. They had a promotion going on with Cheetos. There was a Cheetos Box which came with a fried chicken sandwich with pieces of Cheetos on the bun, and some orange powder, and the Cheetos popcorn which were bite size chicken with Cheetos powder. I like Cheetos, so I enjoyed both of the chicken dishes. It also came with an order of potato wedges, mac n cheese and a drink. This is a promotion so I’m not sure how long it will last, but it does give you the idea to put Cheetos on your sandwich. LOS ARCOS MEXICAN GRILL 7451 S. Woodward Ave. WOODRIDGE, IL 630434-9877. This place has an amazing selection of cocktails, tequilas and margaritas. I tried a fire roasted pineapple margarita. It was refreshing and it was garnished with pineapple and had peppers rubbed around the rim of the glass. They have a large variety of authentic Mexican dishes on the menu, so it was hard to choose. I ordered the May Y Tierra (Mexican Surf N Turf) it was a grilled skirt steak topped with guacamole and grilled shrimp and it came with rice and beans. The steak and shrimp were cooked to perfection and it was a very generous portion. OVO FRITO CAFÉ 1936 Maple Ave .EVANSTON, IL 847-859-6966. They recently celebrated their second anniversary. This is a cheerful restaurant serving breakfast and brunch where their staff is extremely nice. Throughout the restaurant you will see artwork with pictures of the egg, even the lights are yellow and white and look like eggs. I tried the Derek’s favorite eggs; potato hash red pepper, cheese, chipotle ketchup, guacamole and sour cream. It was so flavorful. The French toast had slices of strawberries and bananas over a rich vanilla cream spread, caramel sauce and whipped cream. So Yummy! PLUM MARKET 1233 N. Wells St. CHICAGO, IL 312-229-1400. This is a grocery chain based out of Michigan. This store is located in the Old Town area which has a lot of walk in traffic. If you drive, they have free parking. I got my ticket validated from the cashier. It’s a nice looking store jammed packed with product. They have an extensive selection of liquor and a wine bar in the store. You can sit and enjoy a glass of wine. I checked out some of their grocery items and found some great prices on their olive oil. They have a nice bakery section, pretty floral department and lots of chocolates including a section of See’s Chocolates in the front end by the checkouts. WISHBONE 161 N. Jefferson St. CHICAGO, IL 312-850-2663. If you are craving some Southern cuisine, this is the place to get it. On the menu they have corn cakes, biscuits & gravy, crab cakes, fried catfish, shrimp & grits, PO’ Boy sandwiches, collards and so much more. The eggs benedict came with choice of a side; so I ordered the grits, which were really good, plus a Cajun omelet which had shrimp, chicken and Andouille sausage in it. I spiced it up with a little hot sauce. I also tried their biscuits and an order of their home fries, which were seasoned. For my beverage I had some iced tea which they serve in a mason jar; you have your choice of unsweetened or sweet. I highly recommend this place!
MS X ILLUSTRATION BY MARK BRAUN, 2019
Dining With Ms. X
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MS X ILLUSTRATION BY MARK BRAUN, 2019
Hershey Entertainment & Resorts Names Chef Cher Harris to Lead Pastry Operations
Chef Cher Harris, CEPC has been promoted to the role of the Corporate Pastry Chef at Hershey Entertainment & Resorts Company (HE&R). In this position, Harris is responsible for developing the strategy and vision for pastry operations throughout our organization. As Corporate Pastry Chef, Harris will play an important role in the development of the forthcoming confectionary scratch kitchen, ice cream parlor and largest full-service themed restaurant in Hershey, all located in Hershey’s Chocolatetown at Hersheypark, which is currently under construction and opening in summer 2020. Since 2009, Harris has served as Executive Pastry Chef at The Hotel Hershey. “Chef Cher has been an integral part of the special culinary experience offered at The Hotel Hershey. Under her leadership, our pastry team has risen to a new level of creativity and innovation, delivering premier service and one-of-a-kind culinary confections you can only find in Hershey,” said John Daly, director of food & beverage, The Hotel Hershey. “Chef Cher is a tremendous asset to HE&R and extending her expertise across our organization will elevate our entire culinary profile.” Chef Harris has earned a number of awards and accolades including winning the 2017 Global Chef Challenge Semi-Finals for the Americas; “Pastry Chef of the Year (2016)” by the American Culinary Federation (ACF); and the 2014 “The Pastry Queen” at The Ladies’ World Pastry Championship in Rimini, Italy. She was recognized by Dessert Professional Magazine as one of the Top Ten Pastry Chefs in America in 2014 and was also selected as a presenter and featured chef at the Powerful Women in Culinary Event in Beijing, China. Harris has been honored through competition with three ACF gold and two bronze medals. Prior to joining HE&R, Harris started her career at Harrisburg Area Community College (HACC) as a pastry chef and education specialist and was a pastry cook at Bent Creek Country Club in Lititz, PA. Harris is a graduate of HACC’s Culinary Arts & Hospitality Management program.
NRA’s Sweeney and Meade Address AI, Robotics and Workplace Tech Changes
National Restaurant Association President & CEO Dawn Sweeney and Vice President of Public Policy Shannon Meade will each hold leadership roles in a rapidlygrowing coalition working to address the dramatic impacts that Artificial Intelligence (AI), robotics and other emerging technologies will have on the workforce and workplace. The Emma Coalition, a nonprofit, nonpartisan organization, seeks to organize a nationwide effort and partnership among small and large American businesses and the organizations that represent them; representatives of organized labor; and nonprofit, research and academic institutions to prepare the workforce for the coming technology-induced disruption of employees (TIDE) through education, training and engagement with policymakers. Dawn Sweeney will serve on the group’s
board of directors along with Michael Lotito and James Paretti, shareholders with Littler Mendelson, P.C., the nation’s largest employment and labor law practice; Charles Merin, Executive Vice President of Prime Policy Group; and, Tom Green, Founder and Publisher of Asian Robotics Review. Shannon Meade will serve as Executive Director. The Emma Coalition has already unveiled early work to raise awareness and build support for greater government, worker and industry association on TIDE and related issues. At Littler’s annual Employer Conference in Phoenix, the coalition unveiled a report, Automation & Artificial Intelligence: TIDE at the Tipping Point. It documents the pace of technology change and disruption as well as activities that policymakers can take to address TIDE at local, state and federal levels. The report emphasizes that the focus from all parties remain positive, because this type of disruption often leads to positive effects on the labor market, economic growth, reduced prices and increased demand.
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McDonald’s Sales Soar With Fresh Burgers
After swapping frozen for fresh beef on Quarter Pounders last year, McDonald’s burger sales are increasing 30% on average over the past year. The momentum for fresh beef continues this year. In the fi rst quarter of 2019, McDonald’s Corp. said it sold 40 million more Quarter Pounders compared to the same quarter of 2018. The fresh beef rollout a “massive transformation” that elevated the chain’s food quality and safety procedures. McDonald’s said restaurants added new kitchen utensils and new refrigerators designed to accommodate the fresh-beef rollout, a March 2018 launch made as part of the brand’s goal to improve the quality of its food. Quarter Pounder sales soared in May last year, the first month the rollout was complete, increasing more than 50%, McDonald’s said.
Food Industry News® August 2019
5 Essential Traits of Successful Leaders
Trustworthy. To be a great leader, you must first serve others, so that they, in turn, are willing to follow you. That’s impossible if you haven’t earned your team’s trust. To do that, stay true to your word and keep yourself grounded. Consistency is key. When you say, “People are important,” you must ensure that every action you take aligns with that statement. It is a leader’s responsibility to ensure a healthy environment for all employees, and never to turn a blind eye to general managers or multi-unit leaders who don’t respect or take care of their teams, even if they are meeting financial goals. The best leaders are humble and authentic. They do what they say they are going to do, make the tough calls to protect the team and work with humility. Mentally flexible. Leaders should be prepared to embrace new ways of thinking and doing. This open-mindedness creates multi-disciplinary teams, breaks the mold of “business as usual,” and unlocks success where others may have failed. We know there is huge value in diversity of thought, and smart leaders are always seeking knowledge from new sources. The foodservice industry is rapidly changing, especially as we learn lessons in e-commerce and customer relationship management from the retail and lodging industries. Try looking at your next challenge from another angle, industry or discipline’s point of view. Life-long learners. We are always on the lookout for “learners.” These naturally curious leaders have a true thirst for knowledge. They are not afraid to say, “I don’t have the answer,” and they look outside for knowledge and wisdom. They learn from the trailblazers. That attitude is critical because a siloed, one-discipline leader is not a recipe for success. Learners are cross-functional and can interface with all aspects of business. They understand how to ride the wave of disruption rather than getting swept away in it. A great way to increase your value as a leader is to accept cross-functional assignments or rotate through another discipline or industry — even if it represents a lateral move. In learning, there are often mistakes. The trick is to learn to “fail fast,” acknowledge your mistake, and use the learning the next time you face a similar challenge. Visionary. A business should always work with a clear set of values and priorities in mind. We value leaders with the vision to identify these critical priorities and weave them into the fabric of the day-to-day, until it is second nature for their team. Eventually, everyone — from the kitchen to the C-suite — knows the focus. We know of one CEO who shared his vision for the organization to consistently deliver an “I love it here” experience. Every meeting and every communication was conveyed through that lens, with specific metrics to measure the team’s improvement. In a year’s time, sales more than doubled in that organization, largely due to the CEO’s laser focus and communication around that priority. Accomplished. Even as you near the top of the food chain, persistence and drive still go a long way. Take on the tasks and assignments no one else wants, and do them well. If the north central region has been the toughest market to turn, be the leader to raise your hand and take on the challenge. Whatever problem has been most difficult to solve, take it on. Those that conquer seemingly impossible tasks will always get noticed. It might seem mundane, but it’s fundamental: Put in the hard work and time, and you will reach your goal. As long as you don’t quit, you can still win. –Joan Ray, The Elliot Group
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The Chicago Air & Water Show will be held Aug. 17-18, 2019. The show can be viewed along the lakefront from Fullerton to Oak St. with North Ave. Beach as the focal point. Chicago Hot Dog Fest - presented by the Chicago History Museum will be held in Lincoln Park at Stockton Dr. and LaSalle Dr. on Aug. 9-11, 2019. Country Superstars, Florida Georgia Line will be performing at Hollywood Casino Amphitheater in Tinley Park, IL on Aug. 9, 2019. Edison Park Fest will be held Aug. 16-18.2019 at 6780 N. Olmstead with live music and food. Festa Italiana will be held at Naper Settlement in Naperville, IL Aug. 2-4, 2019, a showcase of authentic culture, music and food. Little Bear Ribfest will be held on Aug. 16-17, 2019 at Century Park 1001 Lakeview Parkway in Vernon Hills, beer tent, ribs, and music. Little Italy Festa Taylor St. with food, music and more will be held Aug. 15-18, 2019. Celebrating the great history of the neighborhood by celebrating the rich culture of the generations of Italians who settled there decades ago. Lollapalooza, a four day music festival with more
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than 100 popular alternative rock, punk rock, heavy metal bands and more will be held in Grant Park Aug. 1-4, 2019. Naperville Food Truck Festival with 25 food trucks, beer & wine garden will be held on Aug. 10, 2019 at Naper Settlement 523 S. Weber Rd. in Naperville, IL. Stamp & Scrapbook Expo will be held Aug. 16-17.2019 at the Renaissance Schaumburg Convention Center 1551 N. Thoreau Rd. in Schaumburg, IL. Taste of Greektown, food & spirits from neighborhood eateries, music and entertainment will take place Aug. 23-25, 2019 at 400 S. Halsted St. in Chicago. Taste of Peoria will be held Aug. 14, 2019 at the Gateway Building featuring live entertainment, food and beverages. The Illinois State Fair will be going on from Aug. 8-18, 2019 in Springfield, IL. The Thai-American Restaurant Association of Illinois is hosting the 2nd annual Thai Food Festival, Aug 17-18, 2019 at 851 W. Irving Park Rd. in Thorek’s Parking Lot. Veggie Fest Chicago will be held on Aug. 1011, 2019 on the grounds of Danada South Park 2701 Navistar Circle in Lisle, IL.
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Thoughts on Improving Your Game ■ Advertising is your lifeblood. It steers customers to your business. If yours is not pulling, ask yourself why. ■ Are you clear on who you are? Is your contact information clear? ■ Where are you located? Is it near another top venue? Piggy-back on their reputation. ■ Was your ad put together by a pro or an amateur? If your ad designer isn’t familiar with print, you’re playing Russian roulette. Is your marketing skill great enough to outpull your competition? ■ Most important: What are you selling? Why should I buy from you? Can someone see your product clearly? ■ Do you have any awards? How long have you been in business? Do you support your community? Is there an incentive to readers to call NOW? If I buy from you, will it beat my competition? If you have an advantage, don’t keep it hidden: Make it plain, simple, and BIG.
Thoughts on Improving Your Game ■ Are your salespeople roaring like dragons or are your sales draggin’? Are customers happy to be there? ■ Businesses that are in business for a long time do so by updating, introducing new items, moving. ■ Punch up dull menus with strong, descriptive wording: New, Bigger, Savory, Superior, Succulent, Mammoth, Juicy, Wholesome, Healthier, Rare, Exclusive, Heavenly, Fan-favorite, Traditional, Tender, Mouth-watering, Ragin’, Best of show, Our biggest seller. ■ Common sense isn’t all that common; you might have to ask a staffer if he or she knows something that you know as unquestionably right. Once you teach them the way you want things, they’ll be a better worker and will never forget your guidance.
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Paper, Please For Passwords
Oh, those devilish passwords. When a friend passed away, his widow had access to everything except passwords, and over the span of a year, she and an IT pro figured out what most of them were at a time when a survivor is most vulnerable. As backup, also keep a written record and store it in a place that’s secure yet accessible to family members. They consider the risk that written passwords might be stolen less serious than making sure everyone can find them in an emergency—and avoiding a situation (like death). Pencil and paper still rule.
Sunda Celebrates 10 Years
As Chicago’s famous Faucet Shoppe prepares to move into their new home a few doors south of their home for the past 50 years, they’ve increased their offerings of commercial equipment for the hospitality industry. New items include a line of bar glass rinse units, designed to help bartenders insure that every drink is served in a crystal clear, spotless glass. This not only creates happier customers but also helps to reduce or eliminate drinks being returned for having been served in soiled glasses, or with glasses that have lipstick remnants (which are not your shade). You can see the Faucet Shoppe ad on page 4 of this issue.
Opened by Chicago-based hospitality group Rockit Ranch Production, Inc., Sunda New Asian is an award winning concept featuring modern Southeast Asian cuisine and experiences. By seamlessly melding elevated cooking techniques and flavors found throughout Asia. Sunda’s extensive cross-culture Asian menu spans, many cultures and price points, allowing guests to choose the dining experience they desire. Sunda also provides an impressive list of premium sakes, Asian beer and red, white and sparkling wines to complement the cuisine. Sunda is located at 110 W. Illinois in Chicago, Illinois.
Your Patrons Are Measuring...
Carbs and calories. That doesn’t mean any meal you serve is off the table, it means they’re weighing options, so the best you can do is to provide clear ingredients and if possible, dietary information. So, how do diners estimate what’s legal? Watch their hands. : ■ Tip of thumb (to first knuckle) is about 1 teaspoon. ■ Whole thumb (to second knuckle) is about 1 Tablespoon. ■ Tight fist is about ½ cup. ■ An open handful is about 1 cup.
aug 2019 25-32.indd 26
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Food Industry News® August 2019
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Chefs Bobby Flay and Michael Symon Compete on BBQ Brawl
Culinary superstars, Iron Chefs and best of friends, Bobby Flay and Michael Symon, compete against each other in the new Food Network competition BBQ Brawl: Flay V. Symon, premiering Thursday, August 1st at 9pm ET/PT. Over four one-hour episodes, Bobby and Michael mentor eight pitmasters at the famed Star Hill Ranch in Austin, Texas, with barbecue battles to determine which challenger reigns supreme. While Michael and Bobby compete to inspire and coach their teams, a panel of judges, consisting of grilling experts Moe Cason, Chris Lilly and Amy Mills, decide which chefs will flame out. In the end, one competitor will earn the title of “Master of Cue” and star in their own digital series on FoodNetwork. com. Challenges during the season include a regional BBQ challenge, testing the pitmasters’ ability to cook any style; and Bobby and Michael battling in a high “steaks” challenge utilizing Tomahawk Ribeye. The final two pitmasters will meet in a BBQ battles, but only one competitor will walk away with claim to the title and their own digital series. On Thursday, August 22nd at 10:30pm ET/PT, Bobby Flay and his daughter Sophie hit the streets in six half-hour episodes in search of the greatest local dishes around, in the new series The Flay List. Episodes include stops at J.G. Melon for Bobby’s burger selection, Sophie’s taste for Detroit-style pizza at Emily, and a stroll to Korea Town for some dessert at Grace Street Café, followed by a steak dinner at Bobby’s old school pick, Wolfgang’s Steakhouse.
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Food Industry News® August 2019
People Selling the Industry With Cary Miller
This month I am proud to be pictured with Chef Kyle Richardson, director and Executive Chef in charge of the award-winning culinary program at Joliet Junior College in Joliet, Illinois. Under Kyle’s direction, the program has won dozens of state and national culinary competitions. Kyle is also president of the Chicago Culinary Museum and Chefs Hall of Fame. Their next event is Wednesday October 16th at Joe’s in Rosemont, which will honor notable women leaders in the food industry. Be sure to attend. Paul Michaels is with Employco USA, an HR outsourcing firm which works with many of our readers. For more than 25 years, Paul’s company has substantially reduced Workers Comp and Health Insurance rates for all types of businesses, as they have over 40,000 people in their pool, which enables them to spread risk, resulting in lowering these costs substantially. If you want to lower your workers comp and health insurance rates while gaining increased coverages, contact Paul today. You can see Employco’s ad on page 13 of this issue. Josh Menio is the founder of Menio Global, a merchant services company. In addition to getting his clients the lowest credit card processing fees, his firm also helps merchants totally eliminate these fees through their Surcharge Program which eliminates all credit card processing fees. They will buy out your contract if you have one, cover the costs of integration into your POS system and even provide a free EMV terminal. If you feel your credit card processing costs are too high (which they probably are) be sure to give Josh a call today. He is very knowledgeable and a pleasure to work with. You can see his ad on page 11 of this issue. Greg and Maria Lereno are with Chicago based El Greg Frozen Foods. For over 30 years, the El Greg family has been creating delicious pizza pies and Greek specialties which are sold to foodservice and institutional operations through distributors. Their famous pizza pie originated years ago from their small pizzeria. With demand for the product came the idea to create more items and sell them wholesale. Contact them or ask your distributor for samples. Megan Pavone is with ARF Financial. As the #1 direct lender for restaurateurs and hospitality businesses across the country, backed by decades of experience, they know a thing or two about getting loans for food industry businesses. Megan will help you capitalize on the potential of your business with quick access to the most innovative and flexible loan products. And because ARF has built relationships with banks around the country, they can help you can acquire a bank loan fast without collateral and with limited paperwork. If you are in need of funding, contact Megan today.
7/15/19 3:07 PM
Food Industry News® August 2019
AROUND CHICAGO With Valerie Miller 25 WEST BREWING CO.
New to the Bloomingdale, Illinois area is 25 West Brewing Company. Owned and operated by the Jameson Charhouse Restaurant Group, a family run company with numerous successful restaurants under their belt. 25 West Brewing Co is a restaurant and brewery. They make their own beer in house and even distribute the beer wholesale to area businesses and restaurants. And when it comes to beer they are quite passionate. They brew slowly aged beers, lagers, ales and more. They have a full selection for every palate. The menu was designed to accommodate guests of all ages. From a sophisticated steak to a juicy burger they have it all. The portions are generous. Highlights on the menu include, a Bavarian pretzel with beer cheese, Jalapeno queso. The pretzel is served hanging. They have beer cheese soup, brisket, pork belly sliders, BBQ ribs and chicken. I asked a couple of the servers what their favorite meal was. They agreed unanimously, that they loved the 8 Legged Monster Tacos; braised & grilled octopus, pickled red onion slaw and Thai chili served on a corn tortilla. It’s a big place, so you can bring in any size group. They can seat up to 350 guests. The space can be sectioned off for private parties and events along with beer club dinners. They even have a game area for the kids that include old school pinball, board games and other interactive games to keep them amused. Check out their daily drink specials, Happy Hour, and live entertainment. 25 West Brewing Co is located at 327 Stratford Square Mall in Bloomingdale, Illinois. For more info log on to 25brewingco.com
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What is a Keto Diet? What is a Paleo Diet?
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A ketogenic diet is a very low carbohydrate diet consisting of no more than 50g of carbs a day. It contains a moderate amount of protein and high intake of fats, which is broken down into ketone bodies to be used as the main energy source for body functions. There is limited research on the effects and it’s not recommended for the general population. If you choose to try it, first speak with your health- n Proven Concept care team. n Low Food Cost Products The paleo diet is based on the Paleolithic era and n Proven, Popular Recipes typically includes lean n Low Licensing Fees meats, fish, fruits, veg- n Prepared Foods To Ease Labor Issues etables, nuts and seeds, n Quick Service, Dine-In or Delivery Only while limiting dairy prod- n Great As An “Add On” To Your Concept ucts, legumes, potatoes, n Foodservice/Retail Products Available refined sugar and grains. Since this diet tends to limit higher carbohydrate containing foods it does tend to be a lower carbohydrate diet. Are there any potential concerns or risks in following a lower carbohydrate diet? Any diet that restricts whole food groups can put you at risk of nutritional deficiencies. Plus, any diet that To discuss purchasing our wholesale food limits your carb intake products for your foodservice or retail busibelow your individual diness, or to discuss becoming a Los Comales etary requirements could put you at increased risk licensee, please contact Larry Gonzalez today. of hypoglycaemia, especially for anyone on diabetes medication and/or lARRy@lOSCOMAlES.COM taking an insulin dose. www.loscomales.com Always speak with your healthcare team and con- “One-by-one, lost memories resurfaced from old sider enlisting help from recipes handed down, generation-after-generation an accredited dietitian dusted off something wonderful; lives and people before starting any diet who created, loved and left us with stories worth regimens to ensure you resurrecting...through the measured ingredients of an edible act of love...” are managing your over–Author Laura Enright on rediscovering a family heirloom recipe collection all health and wellbeing.
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Food Industry News® August 2019
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Kroger Joins Ban on Toxic Pesticides Kroger released an update to its pollinator policy encouraging suppliers to move away from pesticides and adopt alternative pest management. This announcement follows protests outside Kroger’s annual shareholder meetings by farmworkers, students and public health, beekeeping, environmental, faith-based and consumer allies. Consumer watchdog groups are asking them to stop chlorpyrifos, neonicotinoids, glyphosate and other toxic pesticides throughout their entire food supply chains. Recent independent lab testing found that Kroger’s store-brand foods contain pollinator-toxic pesticides including glyphosate, organophosphates and neonicotinoids. Costco updated its pesticide policy to encourage suppliers of fruits, vegetables and garden plants to phase out the use of chlorpyrifos and neonicotinoids. The widespread use of neonicotinoids and other toxic insecticides in industrial agriculture is a key driver of the decline in bees and pollinators essential for 1-in-3 bites of food.
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When the Historic Pullman Foundation needed their landmark building roof repaired they discovered the best company to trust was locally based Care Roofing. According to Mike Zuccaro, founder of Care Roofing “this project was exceptionally challenging, because of the steep incline of the roof and being tasked with re-creating the roof just as it appeared in the late 1800’s. We are pleased and honored to help preserve this important part of Chicago history.” The mission of the Historic Pullman Foundation is to facilitate the preservation and restoration of original structures within the Town of Pullman and to promote public awareness of the significance of Pullman as one of the nation’s first planned industrial communities, now a designated City of Chicago, State of Illinois and National landmark district. This landmark is located near the intersection of 100th and Cottage Grove Avenues in Chicago.
Neonicotinoids, the world’s most widely used synthetic pesticides, are a key driver of global declines of critical pollinators and species ranging from aquatic insects to birds. Despite millions of public comments, the U.S. Environmental Protection Agency has delayed action on most uses of these pesticides. Chlorpyrifos is a toxic nerve agent pesticide that threatens the survival of bees and other pollinators and can cause damage to children’s developing brains, including reduced IQ, loss of memory and attention deficit disorders, as well as acute pesticide poisoning in adults and children. Agricultural workers, their families and rural communities are particularly vulnerable. The EPA was set to ban all uses of chlorpyrifos nationwide last year, but the Trump administration reversed that decision. Glyphosate is the world’s most widely-used weed killer, a probable carcinogen and a leading driver of monarch butterfly decline. More than 13,400 people are suing Bayer-Monsanto for glyphosate’s contribution to their cancer and juries have awarded more than $2 billion in damages to date.
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Food Industry News® August 2019
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The Rosy-Hued Future of Chocolate Has Arrived at The Peninsula Chicago The five-star Michigan Avenue hotel will be one of the first in Chicago—and the first hotel in the city—to unveil desserts made with Ruby, the fourth type of chocolate after dark, milk and white. As home to The Chocolate Bar, a weekend destination among sweet tooths, The Peninsula Chicago brings the chocolate lover’s experience to the next level with the introduction of Ruby, which was discovered by Barry Callebaut, the world’s leading chocolate and cocoa manufacturer. Years in the making, the breakthrough chocolate is made from the ruby cocoa bean, which grows in Ecuador, Brazil and the Ivory Coast, according to Barry Callebaut. Ruby has a berry fruitiness and luscious smoothness and contains no added flavors or colors, despite its pinkish hue. After more than a decade of development, Barry Callebaut launched Ruby in Asia in 2017, followed by Europe, Australia and New Zealand. “Ruby is a completely new taste experience. It’s thrilling to be on the forefront of chocolate with Barry Callebaut and to have this opportunity to offer something truly unique to our guests,” says The Peninsula Chicago’s Executive Pastry Chef Dimitri Fayard. Starting this June, Fayard will incorporate Ruby throughout the pastry and dessert program at The Peninsula Chicago, most notably in The Chocolate Bar, the hotel’s luxurious offering on Friday and Saturday evenings. Guests can look forward to sweets such as a strawberry mascarpone tart with whipped Ruby ganache, raspberry rose Pavlova with Ruby cream and a Ruby chocolate bark. Ruby will eventually be featured on the dessert menu and in the marketplace of Pierrot Gourmet; at Z Bar, the hotel’s rooftop lounge; and on the afternoon tea menu in The Lobby. The Peninsula Chicago is a Five Star, Five Diamond hotel located on the “Magnificent Mile” at 108 East Superior Street (at Michigan Avenue), within the city’s premier shopping district. The 339-guest room hotel opened in 2001 and features three distinctive restaurants, a popular bar and a world-class spa. In 2019, U.S. News & World Report named The Peninsula Chicago the #2 Hotel in the U.S. and the top hotel in Illinois, and TripAdvisor named it the #1 Luxury Hotel in the U.S.
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You’re Eating Plastic
more than 94 percent of The summary report tap water samples in the sites Europe as the best Microplastics are caus- U.S. contained plastic fi- on that front, with (only) ing a planet-sized prob- bres, and 98 percent in 72 percent of tap water lem. Our reliance on sin- Lebanon. samples contaminated. gle-use plastics results in them polluting our oceans before tiny fragments break off, seriously damSHORT TERM OR LONG TERM aging marine life. OUR PLANT OFFERS: But on June 12, reports • Cold Rooms • Frying Line across the world warned • Spiral Freezers • Cooking and Braising Lines that the average person • Package Assistance • Low Upfront Fees eats 5 grams of plas- • HAACP Plans • USDA Label Approval Help tic every week, the same • Our Labor or Yours • Spiral Freezer amount used to make a To discuss your project needs, please call credit card, because plasWen Jey at (708) 369-8159 tic pollution is contamiGUNG HO CORPORATiON nating our food. CNN said: “You could be swallowing a credit DAIRY AND SPECIALTY MANUFACTURINg & DELIvERY card’s weight in plastic every week”. The study Serving Operators, Distributors & Processors Since 1934 that launched the story Dairy and said we were getting that Specialty Solutions Custom Products Available much microplastic from CALL FoR oUR CoMPLETE PRoDUCT LIST consuming water, beer, 800-933-2500 shellfish and salt. instAntwhiP.Com According to the data, people in the U.S. and Lebanon should worry most;
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Food Industry News® August 2019
Changing Logan Square One Block at a Time
Esam Hani, the owner of One of a Kind Hospitality, has just opened his sixth food and beverage establishment, and all his businesses are on one thriving block in Logan Square, 2700 North Milwaukee Avenue. The philanthropic restaurateur and life-long resident from the ever-growing and changing Chicago neighborhood, started it all in 1991 when he opened Red Star Liquor, a full-service beer, wine, and liquor store, originally at 2715 North Milwaukee. Hani, who’s been affectionately dubbed “The Mayor of Logan Square” by area locals, opened Café Con Leche across the street at 2714 North Milwaukee in 2001, and it has become a Logan Square staple known for breakfast, lunch, and dinner, serving Latin comfort food, seven days a week. In 2014, 2732 North Milwaukee became available, and Hani opened The Harding Tavern, an upscale yet friendly neighborhood tavern serving breakfast, lunch, brunch, and dinner. An additional storefront next to Red Star Liquor freed up in 2016, and Hani decided to not only expand the busy liquor store but to also open another bar, The Walk-In, a craft cocktail lounge and taproom connected to Red Star Liquor at 2727 North Milwaukee. Never resting, in 2018 Hani began offering lunch, dinner, and brunch of traditional Italian cuisine with a modern twist at Saba Italian Bar + Kitchen at 2715 North Milwaukee. Pushing the envelope further, Hani took over the space of a former bar on the block and opened The Old Plank, a Tex-Mex sports bar which premiered in May of 2019.
Wood Fire Grilling Attracting More Chefs
A fire-grilled steak is worlds past anything from anything else; texture, sealed-in juices and crispy exterior are what diners are crazy for. Is it any wonder why more chefs are ditching the traditional stove and oven in favor of the more primitive wood-fired grill, using fire, wood and charcoal to transform everything from caviar to ice cream. “We always embraced cooking with wood and smoke in the South,” said chef Sean Brock. “But the more I cook that way, the more I realize how much more soul it adds to the food.” – New York Times
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Food Industry News® August 2018
ACCOUNTANTS Chamlin P C .......................................................... 847-583-8800 ACCOUNTING FIRMS Parhas & Associates ........................... Page 14 ... 708-430-4545 ADVERTISING Food Industry News .............................................. 847-699-3300 AIR COFFEE ROASTERS Java Master International...................................... 224-848-2070 AIR CONDITIONING-SYSTEMS CLEANING Olympia Maintenance ........................................... 708-344-0344 AIR FILTERS-SALES & SERVICE Olympia Maintenance ........................................... 708-344-0344 APPETIZERS Via Pizzeria 1 2 3 .................................................. 847-727-6200 ARCHITECTS Dearborn Architects .............................................. 312-939-3838 Sarfatty Associates ............................................... 847-920-1100 ASIAN FOOD PRODUCTS Kikkoman Sales USA .......................... Page 28 ... 630-954-1244 ASSOCIATIONS ACF Chicago Chefs ............................ Page 46 . 872-256-CHEF Illinois Restaurant Association ............ Page 39 ... 312-787-4000 GARA .................................................................... 847-824-6941 ASSOCIATIONS & TRADES For the Love of Chocolate Foundation Page 27 ... 773-972-1927 Illinois Food Retailers.......................... Page 47 ... 800-624-6712 Illinois Department of Agriculture .......................... 217-782-5809 ATM MACHINES Meirtran ATM......................................................... 815-874-7786 ATTORNEYS Scharf Banks Marmor ........................................... 312-662-4897 AUCTION COMPANIES The Local Auction Company ............... Page 14 ... 630-688-6824 AWNINGS & CANOPIES Chesterfield Awnings .......................... Page 20 ... 312-666-0400 AWNINGS - SALES & SERVICE Thatcher Oaks Awnings ........................................ 630-833-5700 BAGS-CUSTOM PRINTED Bulldog Packaging ................................................ 630-458-1152 BAKERS-WHOLESALE Gonnella Baking Co ............................ Page 40 ... 312-733-2020
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Lezza Spumoni & Desserts................. Page 19 ... 708-547-5969 Eli’s Cheesecakes................................................. 773-736-3417 Ideal Bakery .......................................................... 773-631-6897 Il Mulino di Valenzano Bakery ............................... 847-671-5216 JR Dessert Bakery ................................................ 773-465-6733 Milano Baking Company ..................................... 800-495-BUNS BAKERY & DESSERT CONSULTING Sweet Bee............................................................. 847-828-4812 BAKERY EQUIPMENT MGM Industries..................................................... 847-814-7715 BAKERY-PRODUCTS Instantwhip Chicago............................ Page 31 ... 800-933-2500 Central Baking Supplies........................................ 312-243-0888 BAKLAVA Libanais Sweets .................................................... 847-329-5060 BANNERS & POSTERS Accurate Printing................................................... 708-824-0058 BAR CONSULTANTS Chicago Bar Shop ................................................. 312-473-2277 BAR MANUFACTURING & DESIGN Chicago Bar Shop ................................................. 312-473-2277 BAR STOOLS Chicago Booth .................................... Page 17 ... 773-378-8400 Waco Manufacturing ............................................. 312-733-0054 BAR SUPPLIES Ramar Supply Co................................ Page 16 ... 708-233-0808 Alfa Restaurant Supply ......................................... 773-588-6688 Schultz Supply ...................................................... 708-652-2020 BATCH FREEZERS Kool Technologies ............................... Page 39 ... 630-483-2256 BBQ SAUCE Ken’s Foods ........................................ Page 48 ... 800-633-5800 BEEF New S B L Inc ..................................... Page 23 ... 773-376-8280 BEER GAS MacCARB ........................................... Page 30 ... 877-427-2499 BEVERAGE DISPENSING-EQUIPMENT United Fast Food & Beverage............................... 847-616-0711 BEVERAGE PROGRAMS Brew Smart Beverage ........................................... 847-437-5757 BEVERAGES
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Lifestyle Beverages............................................... 630-941-7000 BOOTHS Chicago Booth .................................... Page 17 ... 773-378-8400 Waco Manufacturing ............................................. 312-733-0054 BOOTHS-UPHOLSTERERS Chicago Booth .................................... Page 17 ... 773-378-8400 BOX COMPANIES-CORRUGATED Wertheimer Box .................................. Page 16 ... 312-829-4545 BRANDING-LICENSE OPPORTUNITIES Los Comales Licensing ....................... Page 29 ... 773-457-1784 BREAD & ROLLS Gonnella Baking Co ............................ Page 40 ... 312-733-2020 Ideal Bakery .......................................................... 773-631-6897 Il Mulino di Valenzano Bakery ............................... 847-671-5216 BROILERS & STEAMERS EmberGlo-A Division of Midco Int’l........................ 773-604-8700 BURGLAR ALARM SYSTEMS Alarm Detection Systms Inc .................................. 630-844-5318 BUTCHER BLOCK WOOD TABLES RestaurantWoodTables.com ................................. 773-599-6200 BUTTER-CLARIFIED Danish Maid Butter Co ........................ Page 17 ... 773-731-8787 BUTTER-PREPORTIONED-WHIPPED Danish Maid Butter Co ........................ Page 17 ... 773-731-8787 BUYING GROUPS/CO-OPS GARA .................................................................... 847-824-6941 CALAMARI Fisherman’s Pride ............................... Page 15 ... 800-543-2110 CANNOLI & CANNOLI PRODUCTS Lezza Spumoni & Desserts................. Page 19 ... 708-547-5969 CARRY OUT PACKAGING Bulldog Packaging ................................................ 630-458-1152 CASH AND CARRY OUTLETS Angelo Caputo’s Fresh Markets............................ 630-514-1338 CASH REGISTERS & SUPPLIES Schmaus Cash Register & POS ........................... 847-675-6066 CATERING-VEHICLES DCI Central ......................................... Page 20 ... 800-468-7478 CCTV SYSTEMS Alarm Detection Systems Inc ................................ 630-844-5318
CHAIRS & FURNISHINGS Vista Chair ............................................................ 773-253-4883 CHAIRS-COMMERCIAL Chicago Booth .................................... Page 17 ... 773-378-8400 Waco Manufacturing ............................................. 312-733-0054 CHARCOAL Charcoal Supply Company ................................... 312-642-5538 CHEESECAKES Eli’s Cheesecakes................................................. 773-736-3417 CHICKEN-PROGRAMS FSI/Foodservice Solutions .................................... 847-719-6088 CHILI Bistro Soups (Div of Vienna Beef) ........................ 773-278-7800 Captain Ken’s Foods............................................. 800-510-3811 CHOCOLATES Dessert Concepts ................................................. 773-640-4727 CLASSIFIED ADVERTISING Food Industry News .............................................. 847-699-3300 CLEANING PRODUCTS SuperClean ........................................................... 847-361-0289 CO-PACKERS T F Processors...................................................... 847-709-2600 CO2 MacCARB ........................................... Page 30 ... 877-427-2499 COCKTAILS Puerto De Indias Gin........................... Page 07 ... 305-934-0803 COFFEE Farmer Brothers Coffee ........................................ 888-542-9298 COFFEE & TEAS Brew Smart Beverages ......................................... 847-437-5757 Royal Cup Coffee................................ Page 24 ... 630-254-3365 COFFEE ROASTERS Tec Foods Inc...................................... Page 06 ... 773-638-5310 Java Breeze .......................................................... 773-235-9356 Java Master International...................................... 224-848-2070 Tugboat Coffee ..................................................... 630-390-6613 COLD BREW COFFEE & TEA Brew Smart Beverage ........................................... 847-437-5757 COLD STORAGE Perishable Distribution Solutions ........ Page 04 ... 888-491-1641
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Page 34 COLD STORAGE-PORTABLE Portable Cold Storage........................................... 800-535-2445 COMBI-STEAMERS Rational USA......................................................... 888-320-7274 COMPRESSED GAS MacCARB ........................................... Page 30 ... 877-427-2499 CONSTRUCTION COMPANIES Walter Daniels Construction ............... Page 10 ... 773-775-0170 CONSULTING & DESIGN A D E Foodservice Equipment .............................. 630-628-0811 CONTRACT LABOR SERVICES Atlas Employment Services ................ Page 22 ... 847-671-1557 CONTRACT MANUFACTURING Bistro Soups (Div of Vienna Beef) ........................ 773-278-7800 COOKING EQUIPMENT Ramar Supply Co................................ Page 16 ... 708-233-0808 CORNED BEEF-FRESH Vienna Beef ........................................ Page 43 ... 773-278-7800 Eisenberg-Kelly Corned Beef................................ 773-588-2882 CORPORATE GIFTS Vienna Beef ........................................ Page 43 ... 773-278-7800 CRAFT BEVERAGES Deutsch Family Wine & Spirits............ Page 42 ... 708-687-9870 CREDIT CARD PROCESSING Jeff Bruce (HPS) ................................................... 773-398-1013 CREDIT CARD PROCESSORS Menio Global ....................................... Page 11.... 855-641-8326 DAIRY-PRODUCTS Instantwhip Chicago............................ Page 31 ... 800-933-2500 New Dairy ............................................................. 312-421-1234 DELI-MEATS Greenridge Farms ................................................. 847-434-1803 DELIVERY-VEHICLES DCI Central ......................................... Page 20 ... 800-468-7478 DEMO SERVICES-FOOD & BEVERAGE Custom Merchandising Services .......................... 630-814-3679 DESSERTS Algelato Chicago ................................. Page 12 ... 847-455-5355 Dessert Concepts ................................................. 773-640-4727 Eli’s Cheesecakes................................................. 773-736-3417 Sweet Bee............................................................. 847-828-4812 DESSERTS-WHOLESALE Lezza Spumoni & Desserts................. Page 19 ... 708-547-5969 DIGITAL MARKETING Munch Ado ............................................................ 312-694-5942 DIRECT MAIL PROGRAMS Food Industry News .............................................. 847-699-3300 Ontime Envelopes and Printing ............................ 630-205-6667 DIRECTV All Sports Direct .................................................... 630-918-3000 DUCT CLEANING Enviromatic Corp of America .............. Page 43 ... 800-325-8476 Olympia Maintenance ........................................... 708-344-0344 EGGS KLM Sales & Marketing ...................... Page 30 ... 310-245-7703 Meadowbrook Egg & Dairy Company ................... 773-523-8861 ELECTRIC & GAS STEAMERS EmberGlo-A Division of Midco Int’l........................ 773-604-8700 ELECTRICAL REPAIR & MAINTENANCE Mackay Heating & Mechanical............ Page 26 ... 847-381-0448 EMPLOYEE HANDBOOKS Employco USA .................................... Page 13 ... 630-920-0000 EMPLOYMENT ATTORNEYS Rob Bernstein - Laner Muchin .............................. 312-342-7778 ENERGY BROKER Century Energy Solutions ................... Page 17 ... 630-817-3164 ESPRESSO-CAPPUCCINO MACHINE PROGRAMS Brew Smart Beverage ........................................... 847-437-5757 ETHNIC BREADS-ROLLS & PASTRIES Ideal Bakery .......................................................... 773-631-6897 ETHNIC FOODS Kikkoman Sales USA .......................... Page 28 ... 630-954-1244 FACILITY SERVICES Cintas Corporation ................................................ 630-543-3666 UmbrellaOne National Facility Services ....Page 2 ...... 773-383-6826 FAUCETS Faucet Shoppe The ............................ Page 04 ... 773-478-3890 FILTERS-EXHAUST SYSTEMS Olympia Maintenance ........................................... 708-344-0344 FIRE ALARM MONITORING Alarm Detection Sytems Inc.................................. 630-844-5318 FIRE ALARM REPAIR & TESTING Alarm Detection Systems Inc ............................... 630-844-5318 FIRE SUPRESSION SYSTEMS Fox Valley Fire & Safety...................... Page 03 ... 847-695-5990 FIRE-EXTINGUISHERS Henrichsen’s Fire & Safety Equipment ................. 800-373-9714
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DIRECTORY & CLASSIFIEDS FIRST AID-EQUIPMENT & SUPPLIES Affirmed Medical Service ...................................... 847-322-9185 FLATBREADS Grecian Delight Foods .......................................... 847-364-1010 FLOOR TILE & GROUT CLEANING Enviro-Master Chicago North................................ 847-305-2990 FLOORS-ALL TYPES Mike’s Hardwood Flooring .................................... 773-640-7488 FLOORS-SALES-SERVICE & REPAIR Sexton Complete Care.......................................... 800-827-1126 FOOD & ALCOHOL SAFETY TRAINING Santa Lucia Food Safety Training ......................... 772-502-5262 FOOD DISTRIBUTORS Cugini Distribution ............................... Page 20 ... 708-695-9471 Devanco Foods ................................... Page 41 ... 847-228-7070 Olympia Food Industries ..................... Page 22 ... 847-349-9358 Tec Foods Inc...................................... Page 06 ... 773-638-5310 Alfa Restaurant Supply ......................................... 773-588-6688 Angelo Caputo’s Fresh Markets............................ 630-514-1338 Anichini Brothers ................................................... 312-644-8004 Chef’s Quality Meats ............................................. 708-333-0880 Christ Panos Foods .............................................. 630-735-3200 Dearborn Wholesale Grocers Mktplace ....................................... 773-523-8861 GFS Distribution.................................................... 800-968-6391 Grecian Delight Foods .......................................... 847-364-1010 Kronos Foods........................................................ 800-621-0099 FOOD EQUIPMENT MANUFACTURERS Sammic Corp ........................................................ 224-307-2232 FOOD PLANT RENTAL Gung Ho.............................................. Page 31 ... 708-369-8159 FOOD PRODUCTS Devanco Foods ................................... Page 41 ... 847-228-7070 Olympia Food Industries ..................... Page 22 ... 847-349-9358 Tec Foods Inc...................................... Page 06 ... 773-638-5310 Grecian Delight Foods .......................................... 847-364-1010 Neil Jones Food Company.................................... 800-543-4356 FOOD PRODUCTS-PREPARED Captain Ken’s Foods............................................. 800-510-3811 FOODSERVICE EQUIP REP & MAINTENANCE Restaurant Handyman .......................................... 847-232-4474 FOODSERVICE EQUIPMENT Thunderbird Food Machinery .............. Page 32 ... 866-451-1668 Losurdo Inc ........................................................... 630-833-4650 MGM Industries..................................................... 847-814-7715 Rational USA......................................................... 888-320-7274 FOODSERVICE EQUIPMENT & SUPPLIES Alfa Restaurant Supply ......................................... 773-588-6688 FOODSERVICE EQUIPMENT-REPAIR CSI - Coker Service Inc ...................... Page 21 ... 888-908-5600 Mackay Heating & Mechanical............ Page 26 ... 847-381-0448 Cobblestone Ovens .............................................. 847-635-0172 General Parts Group ............................................. 630-595-3300 United Fast Food & Beverage............................... 847-616-0711 FOODSERVICE- LAYOUT & DESIGN A D E Foodservice Equipment .............................. 630-628-0811 Losurdo Inc ........................................................... 630-833-4650 Sarfatty Associates ............................................... 847-920-1100 FOODSERVICE-EQUIPMENT PARTS CSI - Coker Service Inc ...................... Page 21 ... 888-908-5600 Cobblestone Ovens .............................................. 847-635-0172 FOODSERVICE-SUPPLIES Ramar Supply Co................................ Page 16 ... 708-233-0808 FRANCHISE-CONSULTANTS Big Sky Franchising .............................................. 855-824-4759 FREEZER & REF TRAILER RENTAL/LEASING Portable Cold Storage........................................... 800-535-2445 FREEZERS-ALL TYPES Custom Cooler & Freezer ................... Page 08 ... 630-879-3131 FRESH CUT FRY EQUIPMENT Sammic Corp ........................................................ 224-307-2232 FRIED CHICKEN BREADING MIX House-Autry Mills .................................................. 847-770-7510 FRYERS FSI/Foodservice Solutions .................................... 847-719-6088 FURNITURE/FIXTURES/DESIGN Vitro Seating Products .......................................... 800-325-7093 GAMING TERMINALS Aces Up Gaming ................................................... 773-209-4800 GELATO Algelato Chicago ................................. Page 12 ... 847-455-5355 Palazzolo’s Artisan Dairy .................... Page 21 .800-4GE-LATO GELATO EQUIPMENT & SUPPLIES Kool Technologies ............................... Page 39 ... 630-483-2256 Palazzolo’s Artisan Dairy .................... Page 21 .800-4GE-LATO
Food Industry News® August 2018
GENERAL CONTRACTORS Walter Daniels Construction ............... Page 10 ... 773-775-0170 GIARDINIERA E Formella & Sons ................................................ 630-873-3208 V Formusa Company ............................................ 847-813-6040 GIN Puerto De Indias Gin........................... Page 07 ... 305-934-0803 GLYCOL REFRIGERATION SYSTEM & REPAIR Mackay Heating & Mechanical............ Page 26 ... 847-381-0448 GOURMET FOODS New Dairy ............................................................. 312-421-1234 GRAND OPENING PROMOTIONS LED Billboard Trucks ............................................ 312-924-7979 GREASE REMOVAL SERVICE Kaluzny Bros Inc ................................................... 815-744-1453 GREASE TRAP PUMPING SERVICE A&P Grease Trappers Inc ................... Page 46 ... 630-231-0905 Tierra Environmental........................... Page 10 ... 888-551-1998 Kaluzny Bros Inc ................................................... 815-744-1453 GREASE-EXHAUST CLEANING Enviromatic Corp of America .............. Page 43 ... 800-325-8476 Olympia Maintenance ........................................... 708-344-0344 GREEK FOOD PRODUCTS Devanco Foods ................................... Page 41 ... 847-228-7070 Olympia Food Industries ..................... Page 22 ... 847-349-9358 Grecian Delight Foods .......................................... 847-364-1010 Kronos Foods........................................................ 800-621-0099 GYROS Devanco Foods ................................... Page 41 ... 847-228-7070 Olympia Food Industries ..................... Page 22 ... 847-349-9358 Grecian Delight Foods .......................................... 847-364-1010 Kronos Foods........................................................ 800-621-0099 H/R-HUMAN RESOURCE SERVICES Employco USA .................................... Page 13 ... 630-920-0000 HAMBURGER PATTY MANUFACTURER Devanco Foods ................................... Page 41 ... 847-228-7070 HANDYMAN SERVICES Restaurant Handyman .......................................... 847-232-4474 UmbrellaOne National Facility Services Page 2 ...... 773-383-6826 HEALTH INSURANCE Employco USA .................................... Page 13 ... 630-920-0000 Gallagher ............................................ Page 17 ... 630-285-3686 HEATING & AIR CONDITIONER SERVICE & REP Mackay Heating & Mechanical............ Page 26 ... 847-381-0448 Mechanical 24 ..................................... Page 25 ... 847-987-9738 HELIUM MacCARB ........................................... Page 30 ... 877-427-2499 HOOD & DUCT CLEANING Hoodz of Schaumburg ........................ Page 18 ... 847-620-2608 HOOD EXHAUST & FAN CLEANING Enviromatic Corp of America .............. Page 43 ... 800-325-8476 Olympia Maintenance ........................................... 708-344-0344 HOOD SYSTEMS-FIRE Henrichsen’s Fire & Safety Equipment ................. 800-373-9714 HOT DOGS Vienna Beef ........................................ Page 43 ... 773-278-7800 Crawford Sausage ................................................ 773-277-3095 Eisenberg-Kelly Corned Beef................................ 773-588-2882 Red Hot Chicago................................................... 800-249-5226 HOT SAUCE US Hot Sauce Inc ................................................. 630-762-8880 HOT SAUCES Gindo’s Spice of Life Hot Sauce ........................... 855-444-6367 HUMAN RESOURCES ADP....................................................................... 847-507-4210 HUMMUS & SPREADS Grecian Delight Foods .......................................... 847-364-1010 HVAC REPAIR & MAINTENANCE Giant Refrigeration ................................................ 773-539-9629 Restaurant Handyman .......................................... 847-232-4474 ICE CREAM Algelato Chicago ................................. Page 12 ... 847-455-5355 Chocolate Shoppe Ice Cream ............. Page 24 ... 608-221-8640 Homer’s Gourmet Ice Cream .............. Page 26 ... 847-251-0477 Instantwhip Chicago............................ Page 31 ... 800-933-2500 Palazzolo’s Artisan Dairy .................... Page 21 .800-4GE-LATO ICE CREAM EQUIPMENT REPAIR & SUPPLY Kool Technologies ............................... Page 39 ... 630-483-2256 ICE CREAM-EQUIPMENT & SUPPLY Kool Technologies ............................... Page 39 ... 630-483-2256 ICE CREAM-YOGURT Instantwhip Chicago............................ Page 31 ... 800-933-2500 ICE MACHINE REPAIR & SANITIZING Ice Solutions 24 .................................................... 847-987-9738 Major Appliance Service ....................................... 708-447-4100 ICE MACHINES-SALES-RENTAL OR LEASING Empire Cooler Service ........................ Page 18 ... 312-733-3900
ICE SCULPTURES Artbelowzero.net ................................................... 847-746-3673 ICE-MAKING EQUIPMENT/REPAIR & SERVICE Mackay Heating & Mechanical............ Page 26 ... 847-381-0448 INSURANCE Cacciatore Insurance .......................... Page 27 ... 312-259-8200 Society Insurance ............................... Page 02 ... 888-576-2438 Caro Insurance Services....................................... 708-745-5031 Concklin Insurance Agency................................... 630-268-1600 ISU Northwest Insurance Services ....................... 888-366-3467 INSURANCE SERVICES Gallagher ............................................ Page 17 ... 630-285-3686 INSURANCE-INDUSTRIAL & COMMERCIAL Cacciatore Insurance .......................... Page 27 ... 312-264-6055 INTERIOR DESIGNERS Sarfatty Associates ............................................... 847-920-1100 INTERNET ADVERTISING Food Industry News .............................................. 847-699-3300 INVENTORY CONTROL SYSTEMS BevSpot ................................................................ 617-658-3123 ITALIAN BEEF Devanco Foods ................................... Page 41 ... 847-228-7070 Serrelli’s Foods ................................... Page 40 ..877-385-BEEF Grecian Delight Foods .......................................... 847-364-1010 Red Hot Chicago................................................... 800-249-5226 ITALIAN FOOD SPECIALTIES E Formella & Sons ................................................ 630-873-3208 ITALIAN SAUSAGE Devanco Foods ................................... Page 41 ... 847-228-7070 Anichini Brothers ................................................... 312-644-8004 JANITOR-SUPPLIES Ramar Supply Co................................ Page 16 ... 708-233-0808 JAPANESE-FOOD PRODUCTS Kikkoman Sales USA .......................... Page 28 ... 630-954-1244 JUICERS-FRUIT & VEGETABLES Berkel Midwest...................................................... 800-921-9151 KEYLESS ACCESS CONTROL Alarm Detection Systems Inc ................................ 630-844-5318 KITCHEN FLOOR & WALL CLEANING Enviro-Master Chicago North................................ 847-305-2990 KITCHEN-EXHAUST SYSTEMS/CLEANING Enviromatic Corp of America .............. Page 43 ... 800-325-8476 Olympia Maintenance ........................................... 708-344-0344 LAW FIRMS Lavelle Law ......................................... Page 14 ... 847-705-7555 LINEN SUPPLY & RENTAL SERVICE Cosmopolitan Textile ............................................. 773-254-6100 Mickey’s Linen ...................................................... 773-545-7211 LIQUOR Puerto De Indias Gin........................... Page 07 ... 305-934-0803 LIQUOR & SPIRITS Deutsch Family Wine & Spirits............ Page 42 ... 708-687-9870 LIQUOR-WHOLESALE Peerless Liquors ................................................... 773-378-3908 LOGISTICS COMPANIES Perishable Distribution Solutions ........ Page 04 ... 888-491-1641 MAILING PROGRAMS On Time Printing ................................................... 708-544-4500 MANUFACTURERS REPRESENTATIVES Vicki Righeimer & Associates ............................... 847-899-8146 MARKETING PARTNERSHIPS Dinova Inc ........................................... Page 09 ... 630-487-9119 MAYONNAISE Columbus Vegetable Oils.................... Page 05 ... 773-265-6500 MEAT PROCESSING EQUIP SALES & SERVICE Berkel Midwest...................................................... 800-921-9151 MEAT-ORGANIC-NATURAL-ABF Fox Deluxe Stap ................................................... 847-520-8300 MEAT-SMOKED Nueske Applewood Smoked Meats ...................... 800-382-2266 MEAT-WHOLESALE Devanco Foods ................................... Page 41 ... 847-228-7070 KLM Sales & Marketing ...................... Page 30 ... 310-245-7703 New S B L Inc ..................................... Page 23 ... 773-376-8280 Angelo Caputo’s Fresh Markets............................ 630-514-1338 Anichini Brothers ................................................... 312-644-8004 Chef’s Quality Meats ............................................. 708-333-0880 Fox Deluxe Stap ................................................... 847-520-8300 Grant Park Packing ............................................... 312-421-4096 International Meat Company ................................. 773-622-1400 MEDICAL SUPPLIES Affirmed Medical Service ...................................... 847-322-9185 MEDITERRANEAN FOODS Olympia Food Industries ..................... Page 22 ... 847-349-9358 Grecian Delight Foods .......................................... 847-364-1010
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Food Industry News® August 2018 MENU PRINTING Ontime Envelopes and Printing ............................ 630-205-6667 MENUS On Time Printing ................................................... 708-544-4500 MENUS-CUSTOM PRINTED Accurate Printing................................................... 708-824-0058 MERCHANT PROCESSING Menio Global ....................................... Page 11.... 855-641-8326 MEXICAN FOODS Los Comales Licensing ....................... Page 29 ... 773-457-1784 MILK Instantwhip Chicago............................ Page 31 ... 800-933-2500 MINI PASTRIES Ideal Bakery .......................................................... 773-631-6897 NATURAL FOOD PRODUCTS Greenridge Farms ................................................. 847-434-1803 NEIGHBORHOOD MARKETING LED Billboard Trucks ............................................ 312-924-7979 NITROGEN MacCARB ........................................... Page 30 ... 877-427-2499 OILS & FATS-COOKING Columbus Vegetable Oils.................... Page 05 ... 773-265-6500 OILS & SHORTENING Columbus Vegetable Oils.................... Page 05 ... 773-265-6500 Chef Mac Culinary Cooking Oils ........................... 708-945-9150 OILS & VINEGAR Pastorelli Foods .................................................800-SOS-AUCY OILS-COOKING/BULK Columbus Vegetable Oils.................... Page 05 ... 773-265-6500 OLIVE OILS Columbus Vegetable Oils.................... Page 05 ... 773-265-6500 ONLINE ORDERING PLATFORM Munch Ado ............................................................ 312-694-5942 ORGANIC FOODS Pastorelli Foods .................................................800-SOS-AUCY ORGANIC MEAT & POULTRY Fox Deluxe Stap ................................................... 847-520-8300 OVEN REPAIR & MAINTENANCE Mackay Heating & Mechanical............ Page 26 ... 847-381-0448 OVENS-SALES & SERVICE Cobblestone Ovens .............................................. 847-635-0172 MGM Industries..................................................... 847-814-7715 PACKAGING MATERIALS Barrington Packaging Systems ............................. 888-814-7999 PACKAGING SPECIALISTS Wertheimer Box .................................. Page 16 ... 312-829-4545 PACKAGING SYSTEMS Barrington Packaging Systems ............................. 888-814-7999 PAINTING & HANDYMAN SERVICES Restaurant Handyman .......................................... 847-232-4474 PANCAKE-BATTER & MIX Tec Foods Inc...................................... Page 06 ... 773-638-5310 PAPER-PRODUCTS Ramar Supply Co................................ Page 16 ... 708-233-0808 PARTY-FAVORS & SUPPLIES Ramar Supply Co................................ Page 16 ... 708-233-0808 PASTA-FRESH AND FROZEN Cugini Distribution ............................... Page 20 ... 708-695-9471 Pastafresh Home Made Pasta .............................. 773-745-5888 PASTRY CONSULTING Sweet Bee............................................................. 847-828-4812 PATIO ENCLOSURES Thatcher Oaks Awnings ........................................ 630-833-5700 PATTY MACHINES/FOOD FORMERS Berkel Midwest...................................................... 800-921-9151 PAYROLL SERVICES Employco USA .................................... Page 13 ... 630-920-0000 ADP....................................................................... 847-507-4210 PEST CONTROL Platinum Pest Solutions ........................................ 708-206-2847 Rose Pest Solutions........................................... 800-GOT-PEST PEST CONTROL/PEST ELIMINATION Mc Cloud Services .............................. Page 31 ... 800-332-7805 PICKLES & RELISH Vienna Beef ........................................ Page 43 ... 773-278-7800 PITA BREAD Olympia Food Industries ..................... Page 22 ... 847-349-9358 Grecian Delight Foods .......................................... 847-364-1010 PIZZA CRUST MIX Via Pizzeria 1 2 3 .................................................. 847-727-6200 PIZZA SAUCE SEASONINGS Via Pizzeria 1 2 3 .................................................. 847-727-6200 PIZZA SUPPLIES Russo Pizza Supplies ........................................... 708-385-0500 PIZZA SUPPLY DISTRIBUTORS Anichini Brothers ................................................... 312-644-8004
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PLANT BASED FOOD PRODUCTS Ruth’s Vegetarian Gourmet................................... 218-343-8858 PLANT-BASED FOODS VEGAN Phoenix Bean........................................................ 773-784-2503 PLUMBING SUPPLIES Faucet Shoppe The ............................ Page 04 ... 773-478-3890 POINT OF SALE SUPPLIES Schmaus Cash Register & POS ........................... 847-675-6066 POINT OF SALE SYSTEMS Alpha POS Services Inc........................................ 630-690-2870 Retail Control Solutions ........................................ 630-521-9900 Schmaus Cash Register & POS ........................... 847-675-6066 PORK PRODUCTS Peer Foods ........................................................... 773-927-1440 POS SYSTEMS-CLOUD BASED Jeff Bruce (HPS) ................................................... 773-398-1013 POULTRY-FRESH New S B L Inc ..................................... Page 23 ... 773-376-8280 POULTRY-WHOLESALE & PROCESSORS Fox Deluxe Stap ................................................... 847-520-8300 PRESSURE WASHING Olympia Maintenance ........................................... 708-344-0344 PRINTERS On Time Printing ................................................... 708-544-4500 PRINTING-CUSTOM ITEMS Accurate Printing................................................... 708-824-0058 PRIVATE LABEL FOOD MANUFACTURERS E Formella & Sons ................................................ 630-873-3208 Milano Baking Company ..................................... 800-495-BUNS T F Processors...................................................... 847-709-2600 PRIVATE LABEL PRODUCTS US Hot Sauce Inc ................................................. 630-762-8880 PRODUCE-WHOLESALE Angelo Caputo’s Fresh Markets............................ 630-514-1338 Midwest Foods ...................................................... 773-927-8870 PROMOTIONAL MARKETING LED Billboard Trucks ............................................ 312-924-7979 PUBLIC RELATIONS-MARKETING SERVICES IMR Chicago ......................................................... 312-878-1222 PUBLISHING Food Industry News .............................................. 847-699-3300 RE-UPHOLSTERY Chicago Booth .................................... Page 17 ... 773-378-8400 REAL ESTATE-BUY & SELL Stan Rivas/Flex Properties ................................... 312-685-8585 REFRIGERATED TRAILER RENTAL/LEASING Portable Cold Storage........................................... 800-535-2445 REFRIGERATION EQUIPMENT REPAIR CSI - Coker Service Inc ...................... Page 21 ... 888-908-5600 Kool Technologies ............................... Page 39 ... 630-483-2256 Mackay Heating & Mechanical............ Page 26 ... 847-381-0448 Mechanical 24 ..................................... Page 25 ... 847-987-9738 Service Refrigeration .......................... Page 10 ... 773-775-4777 General Parts Group ............................................. 630-595-3300 REFRIGERATION SERVICE & REPAIR Giant Refrigeration ................................................ 773-539-9629 REFRIGERATION-EQUIP/COMMERCIAL Custom Cooler & Freezer ................... Page 08 ... 630-879-3131 REMODELING & NEW CONSTRUCTION Walter Daniels Construction ............... Page 10 ... 773-775-0170 RESTAURANT EQUIP MANUFACTURERS Sammic Corp ........................................................ 224-307-2232 RESTAURANT EQUIPMENT FSI/Foodservice Solutions .................................... 847-719-6088 Losurdo Inc ........................................................... 630-833-4650 RESTAURANT EQUIPMENT & SUPPLIES Custom Cooler & Freezer ................... Page 08 ... 630-879-3131 Olympic Store Fixtures........................ Page 40 ... 773-585-3755 Ramar Supply Co................................ Page 16 ... 708-233-0808 Berkel Midwest...................................................... 800-921-9151 Flattech.com ......................................................... 855-999-3528 Schultz Supply ...................................................... 708-652-2020 TriMark Marlinn Equip & Supplies......................... 708-496-1700 RESTAURANT EQUIPMENT REPAIR SERVICE CSI - Coker Service Inc ...................... Page 21 ... 888-908-5600 Mackay Heating & Mechanical............ Page 26 ... 847-381-0448 Berkel Midwest...................................................... 800-921-9151 Cobblestone Ovens .............................................. 847-635-0172 General Parts Group ............................................. 630-595-3300 MGM Industries..................................................... 847-814-7715 Major Appliance Service ....................................... 708-447-4100 RESTAURANT EQUIPMENT-NEW & USED March Quality Used & New Equip....... Page 04 ... 800-210-5895 RESTAURANT REAL ESTATE SALES John Moauro/Realty Executives ........................... 708-361-1150
Page 35 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 .............................. 630-628-0811 Losurdo Inc ........................................................... 630-833-4650 Sarfatty Associates ............................................... 847-920-1100 RESTAURANTS La Scarola Restaurant ........................ Page 25 ... 312-243-1740 RESTROOM & JANITORIAL SUPPLIES Enviro-Master Chicago North................................ 847-305-2990 RESTROOM CLEANING & SANITIZING Enviro-Master Chicago North................................ 847-305-2990 ROOFS-SALES-REPAIR & MAINTENANCE Care Sheet Metal & Roofing ............... Page 24 ... 708-387-9784 SALAD-DRESSINGS Ken’s Foods ........................................ Page 48 ... 800-633-5800 SALAD-DRESSINGS & OILS Columbus Vegetable Oils.................... Page 05 ... 773-265-6500 Tec Foods Inc...................................... Page 06 ... 773-638-5310 SANITATION CERTIFICATION Illinois Restaurant Association ............ Page 39 ... 312-787-4000 SANITATION CLASSES Santa Lucia Food Safety Training ......................... 773-502-5262 SATELLITE TV SYSTEMS All Sports Direct .................................................... 630-918-3000 SAUSAGE Vienna Beef ........................................ Page 43 ... 773-278-7800 Angelo Caputo’s Fresh Markets............................ 630-514-1338 Anichini Brothers ................................................... 312-644-8004 Crawford Sausage ................................................ 773-277-3095 Red Hot Chicago................................................... 800-249-5226 SAUSAGE MANUFACTURER Grant Park Packing ............................................... 312-421-4096 SCALES Berkel Midwest...................................................... 800-921-9151 SCALES-SALES & REPAIR Accurate Scale Company ................... Page 18 ... 773-847-1820 SEAFOOD Fisherman’s Pride ............................... Page 15 ... 800-543-2110 SEASONINGS & SEASONING BLENDS Famar Flavors ..................................... Page 06 ... 708-926-2951 SEATING Waco Manufacturing ............................................. 312-733-0054 SEATING REPAIRS Express Seating .................................. Page 45 ... 630-985-7797 SEWER(MAINT)-RODDING & JETTING Tierra Environmental........................... Page 10 ... 888-551-1998 SHIPPING-REFRIGERATED & FROZEN Perishable Distribution Solutions ........ Page 04 ... 888-491-1641 SHORTENING Columbus Vegetable Oils.................... Page 05 ... 773-265-6500 SIGNAGE-INDOOR & OUTDOOR American Graphics ............................. Page 19 ... 888-774-6270 SILVERWARE & DINNERWARE Vicki Righeimer & Associates ............................... 847-899-8146 SLICERS-SALES & SERVICE Berkel Midwest...................................................... 800-921-9151 SLOT MACHINES Illinois Gaming Systems........................................ 312-544-9856 SOCIAL MEDIA MARKETING Munch Ado ............................................................ 312-694-5942 SOFT SERVE-ICE CREAM/EQUIP & SUPPLIES Kool Technologies ............................... Page 39 ... 630-483-2256 SOUPS Vienna Beef ........................................ Page 43 ... 773-278-7800 Bistro Soups (Div of Vienna Beef) ........................ 773-278-7800 SOUS-VIDE COOKERS Sammic Corp ........................................................ 224-307-2232 SPICE BLENDS Famar Flavors ..................................... Page 06 ... 708-926-2951 STAFFING-SERVICES Atlas Employment Services ................ Page 22 ... 847-671-1557 STEAM CLEANING Olympia Maintenance ........................................... 708-344-0344 SUPERMARKET- EQUIPMENT/ NEW & USED Berkel Midwest...................................................... 800-921-9151 TABLE ACCESSORIES Flattech.com ......................................................... 855-999-3528 TABLE LEVELING DEVICES Flattech.com ......................................................... 855-999-3528 TABLE TOP AND COOKING EQUIPMENT EmberGlo-A Division of Midco Int’l........................ 773-604-8700
TABLES-ALL TYPES Chicago Booth .................................... Page 17 ... 773-378-8400 RestaurantWoodTables.com ................................. 773-599-6200 Waco Manufacturing ............................................. 312-733-0054 TAMALES Supreme Frozen Products .................................... 773-622-3777 TEA-GREEN Dewdrop Tea ......................................................... 630-335-7806 TEMPORARY STAFFING Atlas Employment Services ................ Page 22 ... 847-671-1557 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-SALES & REPAIR Paramount Truck Body ....................... Page 32 ... 312-666-6441 TRUCK DEALERS Sherman Dodge .................................. Page 03 ... 847-565-2704 TRUCK GRAPHICS American Graphics ............................. Page 19 ... 888-774-6270 TRUCK-BODIES Morgan Corporation .............................................. 608-436-4177 TRUCK-REFRIGERATED DCI Central ......................................... Page 20 ... 800-468-7478 TRUCK-SALES & SERVICE DCI Central ......................................... Page 20 ... 800-468-7478 TRUCK-SALES NEW & USED D & S Truck Center ............................. Page 08 ... 708-352-5551 UPCOMING EVENTS Wisconsin Restaurant Association ........................ 800-589-3211 VEGAN FOOD PRODUCTS Ruth’s Vegetarian Gourmet................................... 218-343-8858 VEHICLE WRAPS Paramount Truck Body ....................... Page 32 ... 312-666-6441 VENTILATING-SYTEMS CLEANING Enviromatic Corp of America .............. Page 43 ... 800-325-8476 Olympia Maintenance ........................................... 708-344-0344 VIDEO GAMING Awesome Hand Gaming ....................................... 847-704-7608 VIDEO GAMING KIOSKS Tri City Supply Jackpot Gaming............................ 708-689-9900 VIDEO GAMING TERMINALS Illinois Gaming Systems........................................ 312-544-9856 WALK IN COOLER- MOBILE- RENTAL/LEASING Portable Cold Storage........................................... 800-535-2445 WALK IN COOLERS-SALES & SERVICE Service Refrigeration .......................... Page 10 ... 773-775-4777 WALK-IN COOLER REPAIR & MAINTENANCE Mackay Heating & Mechanical............ Page 26 ... 847-381-0448 Mechanical 24 ..................................... Page 25 ... 847-987-9738 WALK-IN COOLERS AND FREEZERS Custom Cooler & Freezer ................... Page 08 ... 630-879-3131 MGM Industries..................................................... 847-814-7715 WEBSITE DESIGN Americaneagle.com ............................ Page 33 ... 847-699-0300 Munch Ado ............................................................ 312-694-5942 WEBSITE DESIGN SERVICES Buildthis.com....................................... Page 45 ... 312-655-9999 WEDDING CAKES Ideal Bakery .......................................................... 773-631-6897 WELDING & FABRICATING KOP Ind. Welding & Fabrication ......... Page 28 ... 630-930-9516 WHIPPED CREAM Instantwhip Chicago............................ Page 31 ... 800-933-2500 WILD GAME Fox Deluxe Stap ................................................... 847-520-8300 WIND SCREENS Thatcher Oaks Awnings ........................................ 630-833-5700 WINE & SPIRITS Deutsch Family Wine & Spirits............ Page 42 ... 708-687-9870 WOOD FLOOR REFINSH & INSTALLATION Mike’s Hardwood Flooring .................................... 773-640-7488 WORKERS COMP INSURANCE Employco USA .................................... Page 13 ... 620-920-0000 YOGURT & SOFT SERVE EQUIPMENT Kool Technologies ............................... Page 39 ... 630-483-2256
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DIRECTORY CLASSIFIEDS DIRECTORY & CLASSIFIEDS Food Industry News® & August 2018
CLASSIFIEDS
Chicago’s Premier Hospitality Real Estate Brokers
LI NE ST W IN G!
Visit our website or contact us. www.kudangroup.com | 312-575-0480 Burr Ridge- Confidential #C144- Business for Sale
Popular pizzeria business opportunity in upscale Burr Ridge shopping and dining center. Seats 68. Size: 2,285 SF Rental Rate: $4,189.17/Mo. (NNN) Price: $275K Agent: Chad
Crystal Lake- 7608 & 7614 Virginia Rd.- Coleman’s Bar & Property
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Des Plaines- 1225 S. Elmhurst Rd.- Tasty Cuisine- Business & Real Estate
BAR & GRILL: 1st offer! Prime NW Chicago. Tavern license! Freestanding, 3,000 sf brick building. Parking lot. Surrounded by commercial, industrial and residential. Great lease with renewal options. Profit from day one. True “Turn-key”. Biz, FF&E @ $195K FORMER KATHY’S LAKESIDE INN: Opportunity knocks! located on Forest Lake in Lake Zurich. 4,200 sf building, 182’ pier, patio, apartment. Owner will work with tenant to re-hab an re-establish this once popular venue! Call!! BREAKFAST/LUNCH: Just listed! Well established neighborhood icon in upscale community on Chicago’s northwest side. Corner location across from park and train station. Seats 90 plus 20 on sidewalk patio. Parking lot. Solid lease. Pristine condition. Biz, FF&E @ $98K POLONIA CAFE: Near Stevens Point, Wisconsin, north of the Dells. 1,773 sf building /.67 Lot. 7am - 2pm. Make the move! $249K w/ Real Estate.
IRISH PUB: Just listed! NW Suburb. Freestanding. Most popular in area! Real Estate, Biz, FF&E... CALL!!
Established in 1994, this steak & seafood restaurant provides a unique dining experience with live jazz music. Size: 12,630 SF Price: $400K Agent: Chad
Two adjacent established businesses for sale. Unique architecture with large sidewalk cafe and outdoor beer garden. Allow for high occupancy. Size: 6,500 SF Rental Rate: $34.73/SF NNN Price: Ask Agents Agents: Georg/J.C. LI NE ST W IN G!
PIZZERIA: Outstanding opportunity to own this renowned pizzeria...home of Chicagoland’s “Original Stuffed Pizza!” Established 1973. NW Suburb. Dining room seats 125. Plenty of parking. Full liquor license. Bonus: Big $$$$$$ from Video gaming! “Turn-key.” No royalties, no over-rides! Great lease. Biz, FF&E... NEW PRICE... $349K
Evanston- 1557 Sherman Ave.- Pete Miller’s- Business for Sale
Lakeview- Confidential #G112- Two Businesses for Sale Together
LI NE ST W IN G!
Vince Ferraro
FAMILY STYLE: NW Suburb. Freestanding. Busy street. Seats 160. Parks 53. Excellent condition. Owner retiring. Keep as is or convert to your concept. NEW PRICE: Biz, FF&E @ $195K w/ below market lease or total package with Real Estate @ $875K.
FAST FOOD: Look! Freestanding. Brick. 950 sf. Bus stop corner with walkup window. Seats 12 plus 30 on patio. Easy to operate with minimal help.... Kitchen built for speed. Good volume/lease. Hours: 11am – 8:30pm, Monday thru Saturday. No Sundays! This is the one you’ve been looking for! Biz, FF&E @ $110K
Freestanding restaurant for sale. Growing location with new Dunkin Donuts across the street and hundreds of single family homes less than 2 miles away. Size: 5,200 SF on 36,155 SF Lot Price: $375K Agent: Chad
Naperville- 3032 English Row- Pete Miller’s- Business with Real Estate
Recently remodeled, freestanding restaurant on 1.21 acres. Upscale seafood & steakhouse on busy Route 59. Includes all FF&E. Appraised at $2.58M in 2017. Size: 7,902 SF Building on 52,925 SF Lot Price: $2.2M Agent: Chad
Plainfield- 12337 Route 59- Nevin’s Brewing Co.- Business for Sale
Award winning brewery and bar/restaurant with wide open floor plan, 30 ft ceilings and seating for 500. Includes all brewing equipment, tanks, etc. Size: 13,500 SF Price: $400K Agent: Chad
Tinley Park- Confidential #C137- Business & Assets
Beautifully built tavern and restaurant in a busy strip mall with outdoor patio and bar. Seats 187 indoors and 150 on outdoor patio. All FF&E included. Size: 6,200 SF Rental Rate: $9,000/Mo. NNN Price: $699K Agent: Chad
West Town- 1938 W. Chicago Ave.- Mixed Use Property for Sale
Three-story mixed-use building with restaurant tenant since 2006, two rented 3-bed apartments and four car tandem garage. Commercial unit is 1,700 SF. Size: 4,356 SF Building Price: $1,195,000 (Real Estate) Agent: Georg
West Town- 2258 W. Erie St.- Fiore’s Deli with Real Estate Opportunity Corner mixed-use building with 45+ years established deli shop (1,300 SF + basement). Owner will train. 2-bedroom/1-bath apartment. Size: 2,921 SF Lot Price: $169K (Business) $844K (Business + R.E.) Agent: Brian LI NE ST W IN G!
REAL ESTATE SERVICES
*Restaurant Brokerage Division*
Freestanding two-story restaurant with oversized parking. Longstanding staple of the community with multiple large catering contracts. Size: 5,000 SF Building on 26,191 SF Lot Price: $1,499,000 Agent: Chad
Lakemoor- 220 W. Rt. 120- Formerly Le Vichyssois- Real Estate for Sale
NEW!
ASSOCIATES
Wheaton- 133 W. Front St.- Muldoon’s Irish Pub- Business for Sale
Authentic cottage-style Irish pub & eatery that is the centerpiece of downtown Wheaton. In operation since 2002. Seats 185. 350 SF Patio. Size: 6,000 SF Price: $400K Agent: Chad
More new listings in River North, South Loop and Logan Square available on our website www.kudangroup.com .
REQUEST A COPY OF OUR COMPLETE INVENTORY AT INFO@KUDANGROUP.COM Kudan Group, Inc. 566 W. Lake St. Suite 225 Chicago, IL 60661 312.575.0480 kudangroup.com
MEMBER: CRBA
Bar/restaurant & income generating single family home for sale together. Home Size: 1,029 SF on 12,355 SF Lot Bar Size: 1,071 SF on 11,381 SF Lot Total Acres: .54 Price: $494K (Two Parcels Together) Agent: Chad
PONTARELLI
Food Industry News® August 2018
FAST FOOD: Located in active strip center in affluent N.W. suburb. Seats 42 and 38 in party room. Hours: Mon. - Sat., 11am to 9pm. Closed Sundays. Substantial volume. Most popular in area... Surrounded by factories, offices and residential! Low, below market value rent with lease renewal options. Video gaming available! Fully equipped. Family run... Pristine condition... Quality products! Don’t miss this one!! Biz, FF&E... Reduced to $150K
MORE LISTINGS AVAILABLE–CALL! SELLING? ALWAYS CONFIDENTIAL!
VinceF@PontarelliAssociates.com
CALL 847-778-3571
“CREATING POSSIBILITIES IN THE RESTAURANT INDUSTRY” Exclusively Brokering Restaurants since 2003.
EatZ & Associates Tom Traina Tom@eatz-associates.com
847-651-3834 Eatz-associates.com
Looking to sell or buy a restaurant? Gives us a call!
PROFITABLE FOOD TRUCK FOR SALE
This not your ordinary food truck business. The primary focus is catering for corporate accounts, weddings and social events. Owners have working relations with well know clients like Allstate, Walgreens, Northwestern, and Arlington Racetrack just to name a few. Menu features flame grilled chicken and slow smoked pulled pork all grilled and prepared on site. Truck is housed in Schaumburg in indoor warehouse in walking distance to their commissary kitchen where food prep begins each day. Truck is in excellent shape. Truck’s kitchen area includes hood with flame grill, flat grill, plenty of refrigeration and prep area. Asking $179K Sales: $180K Cash Flow: $80K Sale price includes truck, all equipment, training, introductions and transition to corporate clients.
SIGNATURE BUSINESS GROUP Contact: Joe Marley 708-702-2726 jmarley@signaturebusinessgroup.com
MEMBER: CRBA
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Food Industry News® August 2018
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CHICAGOLAND’S BEST LOCATIONS FOR SALE 24 HOUR VOICEMAIL
Email—nick.dibrizzi@cbexchange.com
Only From
WESTERN SUBURBS - PLAINFIELD
5,000 SF sports bar-pizzeria with plenty of parking. National tenant location. Gross sales $1,500,000; big bar business. Class A turn-key. Rent $10,000 per month.
NW SUBURBS ALGONQUIN
PIZZA!! PIZZA!!
Pick up & Delivery. Chicagoland Area, est. since 1987. 60% pick up/40% delivery. Real $$$ maker. 40 deliveries per night avg. Selling Real Estate & Business. Owner Retiring. Qualified buyers only. Must sign confidentiality agreement and have proof of funds.
CHICAGO LOOP/HOT LOCATION
Famous beef stand. 2,400 SF newly remodeled. $600,000 in leasehold improvements, fixtures & equipment. Established for 9 years. Ten (10) year lease with two (2) five (5) year option. Rent $8,000 per month; Real $$$ Maker. $249,500
NEW: NATIONAL TENANT LOCATION NORTHWEST SUBURBS - ROLLING MEADOWS TURN-KEY FREE STANDING 4,000 SF RESTAURANT ON 20,398 SF LOT Seats 120; Parks 40-45 cars. Liquor license; Patio license; For Sale/Lease
FINE DINING - JAPANESE RESTAURANT WITH LARGE SUSHI BAR, DOWNTOWN NAPERVILLE
OAK PARK ON NORTH AVENUE! TURN-KEY NEWLY REMODELED FULLY EQUIPPED RESTAURANT BAR WITH PRIME REAL ESTATE
Free standing building, 3,900 SF. Lot size 18,760 SF. Hard corner with 150 ft. of frontage on North Avenue. National tenant location. Other tenants-Starbucks, Buona Beef, 7Eleven, Jiffy Lube, etc. Lease: $10,200 per month. Price: $1,100,000 For Real Estate & Business; $150,000 For Business Only.
2,906 SF, seats 100 plus outdoor patio. Large modern Sushi bar, plus sit down bar. Free city parking next door. Established for 20 years; owner retiring or bring your own food concept. Location, Location, Great Business Opportunity. Business Only: $110,000 includes fixtures and equipment. WEST CHICAGO: TURN-KEY FULLY EQUIPPED RESTAURANT FOR LEASE
NEW: NATIONAL TENANT LOCATION - NORTH SUBURBS; LAKE COUNTY ROUND LAKE
Turn key, fully equipped fast food restaurant with drive-thru window. 1,000 SF, it could be increased to 2,000 or 3,000 SF. Rent Negotiable. Located on Route 59, West Chicago in “Sandpiper Square Shopping Center” with plenty of parking. National Tenant location or local food concept. Other tenants in the immediate area, Dunkin Donuts, McDonald’s, Walgreens, etc.
CHICAGOLAND AREA! PIZZERIA BUSINESS ONLY: 200+ DELIVERIES PER DAY WITH 10-12 DELIVERY DRIVERS ONSITE/VERY LOW RENT
Established for 35 years, owner retiring. Corner location 3,500 SF plus full basement, seats 80 Pick up/carry out/two dining areas with separate entrances. Outdoor patio. Full liquor license & patio license. Always busy, never empty. For Business, Furniture, Fixtures and Equipment: $1,299,000.
Free standing, turn key 2,910 SF restaurant with drive-thru window on 22,104 SF Lot For Sale/Lease
SW SUBURBS - 147th & CICERO - SPORTS BAR W/ VIDEO GAMING
Free standing sports bar-pizzeria with video gaming. National Tenant location. 5,000 SF bldg.; 30,000 SF lot. $100,000 a year net profit in video gaming. Real $$$ maker; seats 300 indoor & outdoor. Separate carry out & delivery pizza business. DJ & live music. For Business & Real Estate: $895,000.
LISLE - MAIN (ROUTE 53) NATIONAL TENANT LOCATION
For Lease / For Sale. Free standing 2,520 SF plus 1,000 SF lower level. Second generation restaurant. Lot size 22,850 SF. One door south SEC corner stoplight intersection of Main Street (Rte 53) and Maple Ave. NNN Lease $25 per SF; Real Estate taxes $5.60 per SF. Sale: $899,000
OAK PARK DOWNTOWN
MEMBER: CRBA
MEMBER: CRBA
Established for 35 years For 20 years-1,800 SF, Seats 50 with parking. Real $$$ Maker. Selling Real Estate and Business.
Nick Di Brizzi 888-317-7721
4,000 SF turn key pizzeriarestaurant plus full basement Established for 40 years. For business, fixtures & equipment $139,500.
We have bank owned foreclosures; commercial and residential. For more Confidential Listings, Call Today! 1-888-317-7721. Se Habla Español.
REALPOUL REALTY “Commerce With Morality™”
2731 W. Touhy Ave. Chicago, Illinois 60645
THINKING OF BUYING OR SELLING? Please Call (773) 743-2100 or Email peterjp@realpoul.com
Peter J. Poulopoulos, MBA Managing Real Estate Broker Licensed in: Illinois, Indiana, Wisconsin
AN ATTRACTIVE LIST OF BUSINESS OPPORTUNITIES BAR / GRILL Bar and Grill. Profitable and Well-Known. VIDEO GAMING. Many $’s! $225,000 BAR / TAVERN Bar-Tavern - Successful On Going Business Opportunity - Priced Right! $79,000 BAR-RESTAURANT Breakfast-Lunch only, or Sports Bar & Grill or something else! $145,000 BREAKFAST-LUNCH ONLY Four (4) Fantastic Places with or without Property and prices ranging from ................................................................. $125,000 to $2,700,000 FAST FOOD Seven (7) Excellent Places with or without Property and prices ranging from ...................................................... $110,000 to $575,000 GREEK RESTAURANT Greek Cuisine 5,500 SF, 300 Seats, Plenty of Parking, Corner $649,000 RESTAURANT Two (2) Attractive Places with or without Property and prices ranging from ........................................................ $55,000 to $475,000 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
BUSINESS OPPORTUNITIES • THINKING OF BUYING OR SELLING? CALL JOHN MOAURO! CATERING BUSINESS NEW TURN-KEY FOR SALE Fast food rest. businesses. 2 locations available. 1200 - 1500 sq ft. with seating. SW burbs. Great location. Good sales and leases in place. Priced at $98,900 ea. Package deal available. Very confidential. NDA required. Call for details.
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.
G N I D EN
P
COMMUNITY FAVORITE
Pizzeria with bar and dining. Located SW subs in central business district. Plenty of parking, available onsite. Asking 174,900.
SUBURBAN LOCATION
Family restaurant available. Established over 40 years. Approx. 4,500 sq. ft. Freestanding building, plenty of parking, seats 150 plus. Plenty of parking. High volume sales. Reasonable lease. Business only. Asking $399K.
NEW ON MARKET!
Restaurant facility. Free Standing Bldg. approx 4,500 + sq. ft. with parking. Ideal for any concept. Fully equipped. Currently pizza restaurant with gaming. Complete package. Call for details.
Community favorite. Many years in business with base established. Limited hours. Very profitable. Easy takeover. Sellers will train. Call for details.
DRIVE-THRU
Fast food w/ drive thru. Business & property with additional catering kitchen in lower level. Approx 2,500 sq. ft. Seats 60. High volume, near busy intersection. Call for details.
LEMONT LOCATION
Vacant property. 4 parcels. Approximately 1 acre on State Street. Potential commercial—can be rezoned for commerical retail. Priced to sell. Asking $499,500.
AMBASSADOR
9999 West 143rd Street Orland Park, IL 60462
Broker/Appraiser Always Confidential
(708) 361-1150 Email: jmoauro@aol.com Web: www.johnmoauro.com
MEMBER: CRBA
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DIRECTORY Page 38& CLASSIFIEDS DIRECTORY & CLASSIFIEDS Food Food Industry Industry News® News®August August 2018 2018
Page 38
COMMERCIAL/RESIDENTIAL BUILDING
Chicago Northwest Suburbs
Popular Chinese restaurant. 3,900 sf. Established over 15 years. Seats 140. Full liquor license. Plenty of parking. $1.5 million gross sales annually. Open 6 days a week. You will have your investment back in two years. No competition close by. Owner retiring.
Call 847-217-4541
3 Building Portfolio in 9,800 sq ft lot. 7 apartments, 4 stores. Central air in all units. Great rental income. Rogers Park, next to Metra Station. 1 unit is 1,200 sq. ft. tavern with 4:00 Lic and PPA license. Some financing available. Call Wesley at 773-671-1273
Long Established, McHenry County Well Established Pizza Gourmet Café and Deli Established charming fast casual café deli with great reputation over the years. Serves breakfast, lunch and light dinner menu. Private banquet room. Catering. Classic subs and sandwiches, hot Panini, wraps, burgers, homemade chili and soups. Real estate available separately. Business only: $198,000.
Call: 312-953-2873
—— For Sale ——
& Fast Food Restaurant Turn-key operation, all fixtures and equipment, Prime location, reasonable rent, good income.
$350,000
Call 708-349-1111
Chicago Area Food Service-Off Premise Catering business for sale. Owners retiring. Established for over 30 years. $1.3M sales and growing. Kitchen and building available if desired. Confidentiality and NDA document required. Send inquiry information to:
Ask for Robert Shutay
Excellent Opportunity to own a long established Bar & Grill in wonderful Lincoln Square location. Corner property with great exposure. All Licences and FF&E included. Two outdoor patios for additional seating. Money Maker! Business Only, but very fair lease terms available. Call Sean Glascott with @ Properties for details. 773-551-7168
2” x 2” ............ $50 4” x 2” .......... $100 6” x 2” .......... $150 4” x 4” .......... $200 4” x 5” .......... $250
CMSS, Inc. P.O. Box 31129 Chicago, IL 60631
RESTAURANT/BAR BUSINESS
Restaurant/Bar in the beautiful arts district of Benton Harbor Michigan, one block away from Senior PGA hosting Harbor Shores golf course. Six blocks away from Whirlpool North America headquarters and one minute away from Lake Michigan. Business includes liquor license, equipment and furnishings. $95,000 Call Jim at 269-876-0685
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FOOD INDUSTRY NEWS CLASSIFIED RATES
FOR SALE
7,200 Square Foot USDA Approved Food Processing Facility. Turn key Low Taxes, Located in an opportunity zone for even additional benefits. Near Expressways. 4 offices, 2000+ sq chilled production room + 5 Walkin freezers/coolers, loading dock and Parking for 19 cars, 800 Amps Power and Alternative Fuel CNG Fueling Station. Building built in 2005. For sale: $749,000. Rent at $7,900.
For more info, please call Bob:
773/960-5642
4” x 6” .......... $297 4” x 8” .......... $397
4” x 10” ........ $497 10” x 6” ........ $662
FULL PAGE .... call
CALL TERRY:
847-699-3300 7/15/19 3:11 PM
018
Food Industry News® August 2019
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Need your sanitation certification? Get Certified with the Illinois Restaurant Association
IRA offers: • • • • • •
ServSafe sanitation classes approved in all IL municipalities Classes every week, year-round at the IRA office Bi-lingual instruction - English and Spanish Private classes for groups of 10 or more at your location The most experienced staff in the industry Special pricing for IRA members
ILLINOIS
R E STAU R A N T ASSOCIATION
The certification training you need, at an affordable price. View Schedule and Register Today at illinoisrestaurants.org, or call 312.787.4000.
RAVINIA OPENS ROOFTOP BMO CLUB Ravinia, the oldest music festival in North America, will open a new gathering place with the launch of its 2019 season. The BMO Club will be located on the rooftop of the Experience Center building on the North Lawn. This newly built hospitality space will be a lively venue to connect with family and friends. The BMO Club will accommodate more than 170 guests on the rooftop of Ravinia’s new Experience Center building. In addition to bar seating, there will be a drink rail around the perimeter of the new space, which will be connected by an observation bridge to Ravinia’s Dining Pavilion, which was extensively rejuvenated with new restaurants for the 2018 season. A variety of refreshments and small-plate options will concentrate on farmto-table and other locally sourced foods, including fresh baked goods and more. Executive Chef Michael Tsonton, who oversees all the spaces in Ravinia’s Dining Pavilion, predicts the North Woods charcuterie will become an instant sensation. “BMO has been a long and proud partner of Ravinia, as well as an advocate of the festival’s inspiring education programs, providing funding and support for many years,” said Daniela O’Leary-Gill, Executive Vice President and US Chief Operating Officer of BMO Financial Corp. and Ravinia board member. “We are excited to have the BMO Club add to the vibrant scene Ravinia attendees have come to expect, with small dishes created from farm-fresh ingredients and artisanal refreshments all in the perfect space overlooking the picturesque Ravinia grounds.” The BMO Club will open on concert nights when the park opens. Service will discontinue at the start of the concert for classical performances, but will continue through nonclassical concerts. Walk-ups are welcome. The BMO Club will be available for small private events.
FROZEN DESSERT EQUIPMENT SALES & SERVICE ■ Soft Serve ■ Shakes ■ Batch Freezers ■ Custard ■ Gelato ■ Ice Cream
REFRIGERATION SALES & SERVICE
On Time • Fair Pricing All Work Guaranteed Ice Cream Freezers Walk - Ins Reach- Ins Frozen Beverage Beer Systems Prep Tables Soft Serve Equipment We Service All Brands Call Today!
KOOL TECHNOLOGIES 630-483-2256 7 Day/24 Hour Service kooltechnologies.com
For information, call 847-266-5066 or email groups@ravinia.org.
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Food Industry News® August 2019
foodindustrynews.com
Superfoods, Super-easy to Find
No Matter Whose Burger You Serve,
Burgers Always Taste Better on Gonnella Pretzel Roll Buns!
Call Bob Nasshan to Taste and Experience Our Full Line of Traditional and Artisan Breads, Buns, Rolls and Bread Crumbs.
312-733-2020 EXT 1150
Shopping Locally and Smaller
When we compared our grocery bill to our “franchise-big box” grocery bill we found that we’d spent less. We tend to support franchises for the perceived lower prices and specials. The perceived savings were a red herring: we had less opportunity to shop (and spend money on things we didn’t need). Shopping locally tends to draw us in to buy a specific item while supporting a small business nearby. The side effect was in finding items that we would’ve never seen in a big box location.
ITALIAN BEEF All Natural Flavor Since 1934 ■ ONLY NATURAL INGREDIENTS ■ HOT & MILD ITALIAN SAUSAGE
WHOLESALE CASH & CARRY • CALL FOR SAMPLES: 773-237-7530 Being first gets you to the top; being best keeps you there.
— Steve Jobs
aug 2019 33-40 classifieds.indd 40
Your customers may be seeking out “superfoods,” those highly-touted buzzworthy foods that improve everything from memory to sex-drive. Superfoods in your diet improve immunity and nourish your body, but don’t be fooled by exotic, expensive ones that can be found only in specialist stores. The best sources for what your body needs is easily handled with these super-easy superfoods. When they ask what’s on your menu that they can eat, you have a good list without the high pricetag... And you’ll look like a genius: Butter Eggs Virgin Coconut oil Coconut milk Organ meats ie: liver Bone broth Salmon Avocado Garlic Turmeric Broccoli Cauliflower Onions Spinach Kale Swiss chard Pasture-fed animal meat
The IRA Educational Foundation held its annual Scholarship Awards Luncheon at Current Kitchen. 84 high school and college students were awarded $178,000 in scholarships, assisting them in their pursuit of culinary and hospitality degrees. The luncheon featured keynote speaker Christine Cikowski, Chef and Partner at Honey Butter Fried Chicken. Thank you to Jim Kallas, Division President of FOODWORKS, a Eurest Company, for graciously sponsoring the luncheon.
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Food Industry News® August 2019
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We offer six different brands incuding Halal. Each recipe is made with a unique taste, texture and flavor profile. Cones • Cooked & Sliced • IQF Strips
• Cones • Cooked & Sliced
Atlas Employment Services, Chicagoland’s leader in food plant staffing recently held an employee appreciation event at Seat Geek Stadium in Bridgeview, Illinois. Thanks to the cheering crowd, the Chicago Fire beat the Atlanta United team 5 to 1. Atlas Employment Services is the leading employer of Food and Beverage Processing Plants, Manufacturing, Industrial and Clerical. Available to work in all aspects in your wholesale food plants, Food Line Operators, General Labor, Sanitation, Shipping and Receiving, Assembly in cold storage. Atlas Employments mission is to provide quality, dependable, cost-effective temporary and contract staffing services, 7 days a week. For most companies, hiring new employees can cost a company a great deal of time, energy and money. Atlas has a proven strategy for attracting consistent dedicated, hardworking long term employees for their clients. You can see their ad on page 22 of this issue.
Never, Ever Say These to Staff “I’m in charge, so this is what we’re going to do.” Meaning: I’m not listening. “I have a great opportunity for you...” Meaning: I’m squeezing you to do something else. “I’ll see you guys. It’s time for me to get out of here.” Meaning: I’m not like you workers. “We’ll do it my way.” Meaning: I’m not listening. “have to think this over.” Meaning: I’m not saying no to your face, but no. “Let’s see...” Meaning: I’m stalling toward a no. “Did you see/attend/dine at....” Meaning: I’m rubbing it in that I’m richer than you. “We need to get this done...” Meaning: You do it.
aug 2019 41-48 41
• 2-1# - 12 pcs. per box • 3-1# - 18 pcs. per box
• Cut 6” - Mild • Rope - Hot or Mild • Pre-Cooked (4-1# & 5-1# Mild)
• 3-1# 18 pcs. per box
Devanco Label, All Natural, Oven Roasted Italian Beef. All are available cooked and sliced with Gravy or cooked whole with or without Gravy.
Choice is good, but too much choice is confusing and a profit drain.
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foodindustrynews.com
Food Industry News® August 2019
Vienna Beef Hot Dog Hall of Fame Names George’s Hot Dogs As 131st National Honoree
George’s Hot Dogs; 1876 North Damen Avenue, Chicago, Illinois It really is amazing how the longevity of so many Chicago hot dog places have influenced and been an integral part of neighborhood culture and growth over the years. One of the best examples of this phenomenon is George’s Hot Dogs in the center of what is now Chicago’s Bucktown community. Since 1948, George’s has been an iconic stand serving up hot dogs and other menu specialties to multiple generations of friendly customers. George’s Hot Dogs is a fourth-generation family owned and operated business led by Vasillios Kotopoulis, George, Mary, and now Tasso Ziamparas and Ilioula Papanos. George’s has had many awards and accolades over the years like “Best Hot Dog,” “Best Gyros,” and their Greek Squeeze sandwich has been voted one of the “40 Sandwiches You Should Eat Before You Die,” by Thrillist. Their Grecian Chicken, salads with homemade dressings and sauces have been well received menu additions. They have also been featured on ABC, WGN News, Crain’s Chicago Business and the Chicago Tribune Red Eye. George’s Hot Dogs has participated for decades in sponsorships and support for local community schools, church and the City of Chicago. The Vienna Beef Hot Dog Hall of Fame was created to honor hot dog operations that have achieved longevity and developed into neighborhood landmarks. Out of thousands of Vienna Beef customers over the years, Vienna has recognized 130 nationwide since the award was inaugurated in 2006. “We are extremely proud to welcome George’s Hot Dogs as the 131st recipient,” Said Vienna’s Bob Schwartz. Congratulations to Vasillios, George, Mary, Tasso, and the entire family and staff who built this 70-year-old iconic landmark as an important part of the Chicago landscape.
INSURE YOUR BUSINESS
Entrepreneurship comes with various challenges. Keep your business profitable and productive by proactively managing your potential risks, including business interruption. Here are some of the most important types of insurance for your business: LIABILITY INSURANCE: protects you if you, your employees, your products or services cause, or are alleged to have caused, injury or damage to a third party. Every business – whether big, small or home-based – needs this type of insurance. PROPERTY INSURANCE: This covers you if you own your building or just the office equipment. Your policy should protect against perils such as fire and flood as well as other risks, such as theft and vandalism. COMMERCIAL VEHICLE INSURANCE: Vehicles used for your business need to be insured against damage, theft, hijacking and collisions at market replacement value. BUSINESS INTERRUPTION/LOSS OF REVENUE INSURANCE: You may want to consider this to protect your revenue if the business is unable to operate – don’t underestimate the potential financial devastation that business interruption can cause.
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The ACF Chicago Chefs represent all who learn, practice and craft the art of gastronomy in greater Chicago. The chapter recently held one of their monthly meetings at Rosemont Illinois based US Foods. Guests were treated to a culinary extravaganza thanks in part to Chef Laura Vaughn and the US Foods culinary team The chapter meets monthly (typically the first Monday of each month)at various locations in the greater Chicagoland area. You can see their ad on page 46 of this issue.
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Food Industry News® August 2019
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NAVY PIER ROOFTOP PARTY
DAIRY
FREE
E A
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FRE
NTIB
IOTIC
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FOODINDUSTRYNEWS.COM
Food Industry News® August 2019
Top Ten Tips for Minimizing Hostile Work Environment Lawsuits
A Business You Need to Know: Dessert Concepts
It has been the culture for food and beverage operations to strive for making most of the items on the menu in house including all the desserts and pastries; in recent years restaurant owners have realized that trying to produce everything in-house can be challenging to the bottom line. Some challenges with this thought process include hiring pastry chefs and other specialty labor qualified to make these products, sourcing and inventorying the materials involved and absorbing the costs of mistakes made by the employees. Making products in-house was the trend two decades ago when the labor was plentiful and low-cost. According to World Class Pastry Chef Omar Martinez Founder of Chicago-based “All Natural-Organic” Dessert Concepts LLC® “it is wise for food operation managers to think twice before traveling down this road. Many restaurant owners tell me it is far more costly to implement an in-house baking program by the time you consider the high costs of ovens, pans and labor needed to create pastries and high-end desserts in-house. Aside from the high costs it’s very difficult to find pastry chefs and typically more than one is required because of labor restrictions, vacations, and days off etc.” Statistics show that many restaurant chefs and owners have shifted to outsourcing high quality and all-natural products. Since most of the new generation of foodies are more aware and educated in nutrition, they carefully chose what they eat. By outsourcing “all-natural gourmet manufactured desserts” you have greater flexibility to get exactly what you want at a more affordable price then making it yourself. Purchasing a full line of artisan desserts from a company like Dessert Concepts also enables you to offer a wider variety of products to your customers and also offer high-margin grab-and-go items for them to take home. If you are interested in learning more about what Dessert Concepts LLC® has to offer, you may find their number in our buyer’s directory under Desserts.
PISCO: INTR0DUCING THE “SPIRIT” OF PERU
Considered the “spirit” of Peru, PISCO is a grape brandy whose unique flavor and fragrance unites the European vine, the sunshine of Peru’s southern coast, an.d the wisdom of potters who create the jars in which the drink is stored. It dates back to the sixteenth century and is one of the few spirits with denomination of origin. This means that it must be produced in a specific geographical region: Pisco in the Ica district of southwestern Peru. PISCO FEST targets lst, 2nd and 3rd generation of Peruvians and PeruvianAmericans in. Chicago and all the surrounding Suburbs. We take pride on considering ourselves global thinkers and our intention is ultimately, showcasing the diverse flavors of Peru and its various regions through our national “spirit”, food, high fashion and world-class entertainment.
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By: Kerry Lavelle No matter how careful you are and how well you manage your organization, there could be sexual harassment happening of which you are completely unaware. Take the following steps to minimize your company’s liability with respect to these issues. 1) Have thorough policies. Do not limit your thinking to focus only on sexual harassment by certain employees. The scope of a hostile work environment is far broader than sexual harassment. 2) Culturally, speak to employees about mutual respect. Hostile work environment cases come about because of a lack of respect among employees and a lack of empathy for other employees’ sensitivities. Reiterate that your company’s culture is based on mutual employee respect. 3) Have a comprehensive employee handbook. An employee handbook is the best defense for protecting the company against sexual harassment by an employee of which the owner is not aware. You need to have clear procedures that employees understand on how to report harassment. 4) Constantly remind employees in newsletters, postings, and meetings, that your company does not stand for a hostile work environment and it will not be tolerated. You need to not only act on it, but you need to talk about it. 5) Have a reporting policy. While this should be in the employee handbook, make sure that all employees know to whom and how to report incidents of sexual harassment or a hostile work environment. 6) You must have more than one person to whom the offended employee can report such harassment. Remember, if everything has to be reported to the owner of the company, and the owner of the company is the perpetrator, what is the employee to do? The employee should be able to report directly to the HR department, the owner of the company, or any direct supervisor. 7) Have training sessions. Outside consultants can come in as facilitators in company meetings to train workers on proper conduct and how to report incidences of a hostile environment. 8) Take action. Once there is a report of a hostile work environment or sexual harassment, follow the procedures in your employee handbook and take action. The company will be liable if there is a properly documented complaint and the company takes no action. 9) Reassign the reporting tree for groups. Do not let the offended person and the perpetrator work together if it is at all possible based on skill sets and the work that needs to be done. Separate the workers if at all possible. 10) Do not assume all complaints are male/female. Aggressive bullying between men and similar harassment between women occurs in the workplace. These issues can create a hostile work environment and such allegations need to be taken seriously.
For any further discussion, please reach out to Kerry Lavelle at klavelle@ lavellelaw.com to schedule an appointment. See their ad on page 14.
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Food Industry News® August 2019
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CHEF PROFILE Eric Damidot NoMI Kitchen
800 North Michigan Avenue, Chicago Birthplace: Bandol, France Current Position: Executive Chef First Foodservice Job: Delivered beverage orders to restaurants (champagne, wine, etc.) Favorite Food: Simple roasted whole chicken with a salad and simple vinaigrette. Awards/Honors: Louisiana Chef of the Year in 2016. Many gold & silver medals at New Orleans Food & Wine, Best Gumbo in New Orleans at United Way gala. Won two competitions on Guy’s Grocery Games (a chicken cook off then won the overall protein cook off), Hyatt Corporate Office Exec Chef of the Year 2015 Memorable Customers: So many, but the most outrageous one was a high roller when I was the Executive Chef at Caesar’s Palace in Las Vegas. He wanted to celebrate his 40th birthday like no one else had. He covered the entire pool area with plexiglass to allow people to walk, dance and cook on it. He brought in tigers from the Siegfried & Roy show at the Mirage along with some elephants. He hired Skrillex to create the ambiance and had 100 cases of Crystal champagne, not only for drinking but also to spray around. Of course, the food had no limit, from kilos of caviar, live lobsters to be grilled right in front of the customer, an entire station with Asian-style pulled noodles being made on the spot, our entire sushi team making sushi on the top of one of the pools, chocolate fountains next to a chocolate bathtub with a woman was swimming in it, and on and on. But the kicker was that he wanted a special MC, so we brought Jaime Foxx to “host” the evening, and had other celebrities too like Leo DiCaprio, Russel Crowe and few others. It was the party of a life time… priceless. Worst Part of Job: Not completely pleasing a customer and falling short of their expectations. That’s what we are here for, and when we do not achieve the proper result it is hard on me. I’m always asking, “what can we do better?” Most Humorous Kitchen Mishap: Many, many years ago, as I was starting my career, we had a large reception and had many types of canapés/hor’s d’oeuvres in the walk in cooler. Something had happened and the trays had fallen on top of each other, but not onto the floor. Obviously we couldn’t save then for the reception, but the chef saved most of the items and made a soup out of the mess. It was the joke of the year, as everyone RAVED about the soup and no one knew how it actually came about until many months after. Many people actually asked for the soup recipe! Favorite Food to prepare: All vegetables, using them in the height of the season at their peaks. Using proper techniques for each type of vegetable and creating a dish that’s colorful and tasty is rewarding for me. What part of the job gives the most pleasure: There two things that come to mind right away. First is with the customer, I like meeting them and providing a fantastic experience. I also love seeing my team working together, growing, getting better and becoming chefs. It’s such a pleasure to see them be successful. If you couldn’t be a chef, what would you be and why: I would love to be an athlete. I just love competing. Best advice you ever got was: Nothing comes easy. If you fail or you feel rock bottom, there is only one way to go: up. Where do you like to vacation: I like to travel, both short or long distances. Right now, I love exploring Asia and its many different cultures and foods. It is so fascinating. What do you enjoy most about FIN: Seeing what’s going on in the community! Other than family, who was your greatest culinary influence?: Jacque Chibois was and still is my mentor. He taught me the values and respects of being a chef.
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Integrity is that virtue that one shows when all others have folded their tents and fled. It is defined by perseverance and steadfastness, when all others have given up. Integrity is what we have that enables us to sleep at night for having done what is right. It defines the business owner, either positively or negatively. We salute the countless small businesses who, like you and us, are still here, making neighborhoods and our industries better.
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DOWNERS SAND CLUB SPORTS BAR & GRILL
Downers Sand Club Sports Bar & Grill is an 18,000 square foot entertainment venue offering games, bags, board games, darts, pool, car show nights and more. For those who want to come out and dance, they offer DJ Dancing on Saturday nights. They have East Coast Swing Dancing, West Coast Swing Dancing and Salsa Dancing. Sign up for a lesson, or just come for open dancing. Belt out a tune at Karaoke Nights. One of the highlights of the place is the Indoor Sand Volleyball which can be played year round. Get your team together for some action. Hang out at the bar, enjoy some cocktails and watch some sports. Grab something to eat. They have a full service kitchen offering a good selection of appetizers, salads, burgers, wraps and pizza. There’s so much to do here. Just have fun! Private events and parties can be hosted here too. Downers Sand Club Sports Bar & Grill is located at 1211 Butterfield Rd. in Downers Grove, Illinois.
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FOODINDUSTRYNEWS.COM
Food Industry News® August 2019
TRAVEL With Valerie Miller MAYFLOWER CRUISES & TOURS
Holidays by Motorcoach –Departing from Chicagoland and Wisconsin DESTINATION: NOAH’S ARK ENCOUNTER
Booking is easy! Call: 630-231-0905 Text: 630-674-6928
Or schedule your service ONLINE! A&P Grease Trappers is a full service grease trap pumping, UCO recycling, plumbing, hydrohydro jetting, and rodding company specializing in preventative maintenance and 24/7 emergencies!
Join The ACF Chicago Chefs Chicagoland’s Networking and Career Development Group
American Culinary Federation
For Chefs, Culinarians and Suppliers Contact Us Today Call (872)-CHEF (2433) acfchicagochefs@gmail.com
Christie’s Will Auction 350-Year-Old Wine
Christie’s will auction two 350-year-old bottles of wine next week, marking the oldest wines the firm has ever made available to bidders. The wines were brought up from a German shipwreck and are expected to fetch up to $38,000. – Adapted from news.justcollecting.com
ATTENTION CHEFS! Proud of your accomplishments? Share them with our readers! Visit foodindustrynews.com and fill out our
Chef Profile!
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Taking a tour on a Motorcoach is a good way to see the world. All you have to do is board the coach and follow along with the program. Mayflower Cruises & Tours takes it one step further by offering travelers departing from Chicagoland and Wisconsin free home or local pickup and return service. You are picked up at your home or the convenient pickup location on the day of your holiday’s departure. Once everyone is picked up and loaded up on the bus the journey begins. Leave your worries behind because you are in good hands with the guide and the bus driver. Your responsibility is to make sure you get on the bus at the scheduled time they tell you. I met so many new friends on this tour. It’s nice how everyone got along and shared stories. At breakfast and dinner you could always spot some of your fellow travelers and dine with them if you like. Day One: Drive from Chicago to the Belterra Casino Resort in Florence, Indiana. Along the way we made a few stops for snacks and rest breaks. We were planning on stopping for lunch at a restaurant in Shelbyville, IN but it was too busy, so we went to Wendy’s. Just imagine a tour bus arriving at Wendy’s. There were 49 people in our group and the staff at Wendy’s did an outstanding job taking care of all of us. Continue driving to the Belterra Resort and Casino in Florence, Indiana. Accommodation for two nights; Dinner at your leisure. The Belterra Casino Resort is a beautiful resort with 600+ rooms, outdoor pool, full service spa and salon, four restaurants, lounge shopping arcade and a full-service casino. They have a beautiful buffet restaurant at this hotel which everyone seemed to enjoy. Free time at night on your own. I checked out the casino and had fun playing the slot machines. Day Two: Depart for Williamston, KY for Noah’s Ark. Explore the Ark on your own. Make sure you wear comfortable shoes because there is a lot of walking. The Ark was built according to the dimensions given in the Bible. It is 510 feet long, 85 feet wide and 51 feet high. It is the largest wood-frame structure in the world. Exhibits showcase the Biblical account of the flood, Noah and the animals. There are three floors to explore. You can also visit the Ararat Ridge Zoo or Zip Line on the property. Day Three: Depart for the Creation Museum located in Petersburg, KY. The museum and gardens are self-guided. The gardens cover one mile of themed trails and accessible gardens. The history of the Bible vividly comes to life at the world-class Creation Museum from Genesis to Revelation. Lunch on your own. Depart for Chicago. Regardless of ideology this is a magnificent attraction with visitors coming from all over the world to see. This tour was historical, fascinating and educational. Each person can take this experience and make their own interpretation and meaning of it. Look around at the beauty of this world, and enjoy every moment of it. God blesses all of us everyday! For more information on this tour and additional tours that Maylfower Tours and Cruises offers visit –mayflowercruisesandtours.com.
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ILLINOIS
FOOD INDUSTRY Trade Show
Reserve Your Trade Show Booth Space Now!
Tuesday September 17, 2019
The Second Annual Illinois Food Industry Trade Show brings together grocers, restaurant operators and other purveyors of food service to taste and learn about a wide array of products and services. EXHIBIT SPACE $875.00
www.ifraevents.com
With co-hosts
Illinois Food Retailers Association
Grocery Merchandising Association
Drury Lane Conference Center Oakbrook Terrace, IL
Tentative Show Hours 11 a.m. - 4 p.m.
Food Industry News Illinois Food Retailers Association Grocery Join your Merchandising Food Industry Association Partners! Phone: 630-627-8100 FAX: 630-627-8106 ddurkin@ilfood.org
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If you want to make wings that really stand out, don’t settle for anything besides Sweet Baby Ray’s. For the bold, there is the Mango Habanero. For the traditionalist, it’s Sweet Teriyaki. We’ve got the wide variety of wing sauces your kitchen needs and your customers deserve. So go online to see why The Sauce is the Boss!®
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Available everywhere. Just ask. Call us at (800) 633-5800 Or visit sbrfoodservice.com
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