FOOD INDUSTRY NEWS
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AUGUST 2015
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INDUSTRY NEWS THE SOURCE FOR CHICAGOLAND’S FINEST SUPPLIERS
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AUGUST 2015
DINING WITH MS. X ......................................... 4 CHEF PROFILES ........................................... 6, 8 AROUND CHICAGO: AURELIO’S ............................ 13 TRAVEL: HERSHEY, PA ..................................... 30 NATIONAL NEWS ............................................ 36 CARY MILLER ............................................... 38 CHICAGOLAND NEWS ....................................... 38 DIRECTORY .................................................. 41
AURELIO’S EXPANDS
Above: The Duck Inn sources its ducks from Culver Farms in Indiana. “We receive fresh, whole Pekin breed ducks every other day,” said Chef Kevin Hickey. “The head and feet are used to make the sauce. The breasts are removed and the rest of the duck is injected with a brine and allowed to hang for 24 hours to dry the skin. The duck is then put on the rotisserie for 2 hours and rested for 30 minutes. We pan-roast the breasts to order and crisp the legs and thighs and the extra skin. The duck is served with a seasonal salad tossed with the potatoes cooked under the duck in the rotisserie in hot duck fat.”
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Aurelio’s, Chicagoland’s premier family pizzeria, opened its newest flagship location at 1212 S. Michigan Ave. in Chicago. The South Loop location features a full bar, over 20 beers on tap, and a roof deck with gorgeous views of Grant Park. “Our customers have been asking for a long time when we’ll open a location in downtown, and now we have a great location central to all things truly Chicago” said Joe Aurelio, President and CEO of Aurelio’s Pizza. “We’re excited to show Chicago what great thin crust pizza, quality food, exceptional service, and new traditions are all about.” Food continues the Aurelio’s tradition of customers ordering “pizza by the numbers.” They maintain a large selection from traditional, thin crust and stuffed. “Our mission is about honoring and celebrating families, maintaining authenticity and being a valuable asset to the community,” said Aurelio’s President Joe Aurelio. “As we open new restaurants, it’s important to us that we find our place within the community and actively participate in what’s happening there whether that’s hosting parties after Little League games, or networking functions for the Chamber of Commerce.” Aurelio’s Pizza is at 1212 S. Michigan Ave. They offer traditional dining, take-andbake and catering. Aurelios’ has their own app for easier ordering that uses their signature “Joe sent me!” prompt. Their full menu offers pasta, salads, subs, sandwiches and Calabrese. Aurelio’s Pizza is Chicago’s oldest pizza chain, and the fifth oldest in the nation. They began franchising in 1974. For our review, see AROUND CHICAGO on page 13.
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Food Industry News® August 2015
Keeping Tea Drinkers Interested
The healthy reputation of tea has drawn many consumers to readyto-drink versions, but brands will need to focus on more than health to keep them interested, analysts say. “Tea and RTD teas will have to innovate with new flavors, functions and convenience to stay relevant with consumers and competitive with other beverage categories,” Mintel Beverage Analyst Elizabeth Sisel wrote in the firm’s July annual Tea and RTD Tea report. – Adapted from bevindustry.com
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FOOD INDUSTRY NEWS Valerie Miller President and Publisher Cary Miller Advertising/Vice President Features Editor Bob Zimmerman, Independent Advertising Consultant 312-953-2317 Terry Minnich, Editor Paula Mueller Classifieds/Office Management Nick Panos, Corporate Counsel Mark Braun, Associate Publisher ––––– James Contis 1927-2013 Food Industry News Issue 8, August 2015 (ISSN #1082-4626) is published monthly, $49.95 for a three-year subscription, by Foodservice Publishing, 1440 Renaissance Drive, Suite 210, Park Ridge, IL 600681452. Periodical postage paid at Park Ridge, IL, and additional mailing offices. POSTMASTER: Send address changes to Food Industry News, 1440 Renaissance Drive, Suite 210, Park Ridge, IL 60068-1452. ___________________________ For advertising or editorial information, call
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or online: www.foodindustrynews.com This publication cannot and does not assume the responsibility for validity of claims made for the products described herein. Copyright © 2015 Foodservice Publishing Co., Inc.
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For new account inquiries and to learn more about licensing, contact George Lange: george@goldrushamusements.com
847-641-1002 REFERENCE FOOD INDUSTRY NEWS
Trends of Hispanic Shoppers
Shmoozefest Returns Sept. 17th! Extended hours! See page 41 for details.
Hispanic consumers spend about $361 per month on groceries, compared to the $331 spent by the average U.S. shopper, according to Acosta Sales & Marketing and Univision Communications. The CLASSIC STYLES RE-INTERPRETED & NEW FAVORITES TAKE AKE SHAPE study also found INTRODUCING that almost 75% of Hispanic shoppers enjoy the shopping experience, compared to 16% of average taking craft U.S. shoppers. furthur
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US Foods Scoop Product Line
Food Industry News® August 2015
DINING WITH
Ms. X
US Foods unveiled a winning Scoop product line-up that will August 2015 freshen up menus across the coun- CHI CAFÉ 2160 S. Archer CHICAGO, IL 312-842-9993. This is a great try. From Chef’s Line All Natural spot to get a late night meal. They are open Sun.-Thurs. until 4:00 am Mediterranean Style Mini Beef and and Fri. & Sat. they are open 24 hours. They have an extensive menu Lamb Patties and Patuxent Farms offering fried noodles, soups, seafood, flaming mini wok dishes and a list of house specials. I had an order of beef satay, BBQ pork fried rice Premium Hardwood Smoked ChickIncrease Your Beef Sales en Wings to Cross Valley Farms Su- and the salt & pepper smelts. Great flavor and big portions. and Profits, with perfood Salad and Roseli Kale Pesto, CHOPPING BLOCK 4747 N. Lincoln CHICAGO, IL 773-472-6700. They offer cooking classes for kids, teens and adults. It’s the perfect place the Summer Scoop features bold to take a class with your friends and learn a new recipe. Check out tastes and healthier fare that are their calendar to see what‘s coming up at choppingblock.com. They sure to get diners talking. also have a location in the Merchandise Mart. Browse the store for “Creating fresh and original prod- some new gadgets, books and specialty merchandise. ucts is a point of pride at US Foods, GATORS WING SHACK 1719 N. Rand PALATINE, IL 847-705-0555. and we’re kicking it up a notch this Award Winning Wings and Buffalo sauces. They have won “Best summer,” said Pietro Satriano, chief of Fest” at Wingfest four times. It’s because of those jumbo wings merchandising officer, US Foods. slathered in their famous sauce. The sauce is so good you can put it on Profit From The Grass Fed Beef “Our latest edition of Scoop show- everything. They have a full menu too including; burgers, sandwiches Trend by Using Tallgrass as: cases more than 20 new items that and pizza. 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Food Industry News® August 2015
Restaurants Try to Win Over Fans at Baseball Stadiums
Adding different cuisine to the baseball stadium besides the typical fare of peanuts, popcorn and hot dogs has never been without a challenge. But some restaurants are trying to overcome the perception that you can only get snacks from a vendor at a baseball stadium. Vendor partnerships depend on fans to love the product they’re selling. For example, Chronic Tacos is in its fourth year as a vendor at the Los Angeles Angels Baseball Stadium, and the fans now associate these tacos with their baseball experiences. They need to not only provide product, their brand needs to resonate with fans. To help, their brand restaurants are optioning to sponsor promotions such as “hat night” where fans can receive co-branded merchandise from the team and the restaurant. Strengthening brand presence with partnerships is an important part of reaching out to customers. Promotional partnerships are a two-way street; they must be beneficial to each other. A successful partnership for promotional purposes will gain a lot of loyal customers who will more than likely become regulars. – Adapted from QSR Web
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The 10 Signs That Your Marriage is in Serious Trouble
Every business owner encounters these problem; the best overcome them, but for the rest, here are what trips up relationships: 10) You use “I’m working” as an excuse to disengage. 9) Your marriage has become a business partnership instead of love. 8) You keep replaying the sins of the past. 7) Your values and goals are out of whack. 6) You don’t trust each other (even if it’s unwarranted). 5) You’ve lost the ability to see things from your spouse’s perspective. 4) You’ve become apathetic toward your own marriage. 3) You’ve been rocked to the core by a tragedy. 2) You’re more married to chaos and dysfunction than to one another. 1) You’re trapped in contempt. We often repeat how we were raised; it’s the invisible elephant in every relationship that needs to just be let go. Always remember that true success is balance.
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CVS Buys Target Retail Pharmacies CVS Health has sealed a $1.9 billion deal to acquire and operate Target’s retail pharmacies and in-store clinics, the companies said Monday. The more than 1,700 pharmacies and clinics will change to the CVS brand, and the companies also said they will work together to open smaller-format TargetExpress stores. – The Wall Street Journal
Jeff Mengel | 312.602.3515 jeff.mengel@plantemoran.com Brian Wiedenhoeft | 312.980.3322 brian.wiedenhoeft@plantemoran.com plantemoran.com
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Food Industry News® August 2015
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Chef Profile NAME: Andrew Sikkelerus RESTAURANT: Rosebud Steakhouse PHONE: 312.397.1000 ADDRESS: 192 E. Walton St. Chicago Il. BIRTHPLACE: Chicago, Il CURRENT POSITION: Executive Chef FIRST FOODSERVICE JOB: Dishwasher FAVORITE FOOD: Cheeseburgers MEMORABLE CUSTOMERS: Robert Englund (Freddy Krueger), Richard Branson, Lil Kim, Mayor Dailey, Keanu Reeves, Sandra Bullock, Nicolas Cage WORST PART OF JOB: The hours and the time spent away from loved ones MOST HUMOROUS KITCHEN MISHAP: A chef friend of mine whom will remain nameless spilled a speed rack of food prepped for a party of 500 people. The executive chef had him sit in the middle of the kitchen in a dunce hat for the rest of dinner service. FAVORITE FOOD TO PREPARE: Any kind of whole animal butchery. PART OF JOB THAT GIVES MOST PLEASURE: Talking with pleased customers IF YOU COULDN’T BE A CHEF, WHAT WOULD YOU BE AND WHY: A fireman, it is an inherent quality of mine to help others in need. BEST ADVICE RECEIVED: Strive for the best, stay humble, work hard, play harder. FAVORITE VACATION SPOT: Skiing on a mountain WHAT DO YOU ENJOY THE MOST ABOUT FOOD INDUSTRY NEWS: I enjoy the fact that it keeps me up to date on local and national restaurant happenings. I put in so many hours that it is hard to keep up with new and exciting stories.
— Eric Hoffer
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The Mojito Project Los Angeles bartenders Dave Fernie and Mary Bartlett have partnered with Bacardi to launch The Mojito Project to help reverse the negative image of the white rum, mint and lime cocktail. A mojito craze in the late 1990s, sparked by the rise of modern Latin cuisine in the U.S., led many bartenders to hate the time-consuming cocktail, and quality suffered, according to Bartlett and other bartenders. – Adapted from punchdrink.com
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Food Industry News® August 2015
Chef Profile NAME: Cameron Grant
RESTAURANT: Osteria Langhe ADDRESS: 2824 W. Armitage, Chicago, Il 60647 BIRTHPLACE: Edinburgh, Scotland CURRENT POSITION: Executive Chef/Owner FIRST FOODSERVICE JOB: School cafeteria worker at the University of Puget Sound FAVORITE FOOD: Scottish Chippy: battered smoked sausage supper AWARDS/HONORS: Chef of the Year 2013: Hostmark Hospitality Group. Opened an Italian restaurant in Italy across from a one star Michelin restaurant and couldn’t speak the language. 2 time Golden Rasher winner at Baconfest; 2 time Flatiron Chef winner, preparing a meal for 80 guests within one hour. MEMORABLE CUSTOMERS: Marcus Samuelson, Mikhail Gorbachev, Billy Crystal, Olivia Newton-John, Henry Winkler, Dennis Rodman, Jane Lynch, Angelo Gaja WORST PART OF JOB: I hate seeing unhappy guests in the restaurant. MOST HUMOROUS KITCHEN MISHAP: My kitchen ANSUL system engaged right before a buy-out graduation party because a waiter pulled the pin accidentally. FAVORITE FOOD TO PREPARE: Wellington PART OF JOB THAT GIVES MOST PLEASURE: Excited guests after a meal IF YOU COULDN’T BE A CHEF, WHAT WOULD YOU BE AND WHY: Screenplay writer. I love movies and majored in creative writing in college. BEST ADVICE RECEIVED: Just shut up and cook something in that pile of tickets. If your employees are happy, your guests will be happy too. FAVORITE VACATION SPOT: I would love to go to Japan WHAT DO YOU ENJOY THE MOST ABOUT FOOD INDUSTRY NEWS: Seeing what the best chefs in the world are doing to stay relevant
Upscale Restaurants Offer More Vegan Options
Fine dining restaurants are going vegetarian and vegan, complementing traditional meat or seafood dishes with meals that are free of animal products. The plant-based dishes take a variety of forms, from Peruvian quinoa bowls at Chicago’s Tanta, filled with hummus, beets, tomatoes and goat cheese, to pizza at Freds at Barneys in New York, which starts with a whole-wheat crust and is topped with vegan cheese. – Adapted from Forbes
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n There’s a thin line between “I should post this to Facebook, Instagram and Twitter” and “I should talk to a therapist about this.” n I recently ate at a place that got 99% terrible reviews on Yelp. I’m not looking for anything, just hate waiting in lines. n A cyber-thief hacked my bank account ND credit cards. He didn’t take anything, butcredited me fifty bucks out of pity. You can order pron or fast food online, but only one of on page 3 of this issue. them will make you sick.
Food Industry News® August 2015
Drink Local – The Appeal of Fresh Beer At the most basic level, when you buy local more money stays in the community. You can support your regional economy by purchasing goods and products that are grown, crafted, brewed, and manufactured in your region. The businesses you support in turn pay local workers, pay local taxes, use local services and contribute to the community in a variety of ways. Apply this to beer consumption, and you are seeing more local breweries and brewpubs prosper and the chances of a large, main-stream brand taking a foothold decrease. Buying local beer also promotes interest in the local brewing scene, both with consumers and business owners within the industry - bars, restaurants, and retail stores. And, as a result, your chance of getting more fresh local beer on tap and on the shelves increases. In 2012 Illinois’ 83 breweries and brewpubs employed 1,300 people directly, and more than 45,000 others in related jobs such as wholesaling and retailing. Including people directly employed in brewing, as well as those who supply Illinois’ breweries with everything from ingredients to machinery, the total business and personal tax revenue generated by Illinois’ breweries and related industries was more than $1.4 billion. Consumer purchases of Illinois’ brewery products generated almost $450 million extra in tax revenue. In 2012, according to the Brewers Association, Illinois ranked 36th in the number of craft breweries per capita with 68. At the consumer level, there are some very real benefits to purchasing beer made locally, versus stuff shipped across the country, or even across the state. The difference, in a nutshell, is freshness. Beer, for the most part, does not age particularly well… the vast majority of beer is meant to be consumed within weeks of its production, certainly not months or years. Storage and shipment temperature is a huge issue, but also one that wholesalers and retailers are beginning to understand and adequately deal with. More cold space, though expensive and energy intensive, largely solves this issue. Another problem, one that there is no solution for, is time. As stated, most beer is not meant to age. More acutely, certain styles, like the family of IPAs, pale ales, pilsners, and pale lagers, become distressed quickly. In an era where we can get tomatoes from California year-round and kiwi from New Zealand, it is natural to assume that beer can be shipped afar without issue. Unfortunately, it just doesn’t work that way. This is courtesy of Eric Kobus, Luis Glunz Beer. You may see their ad on page 3 of this issue.
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Food Industry News® August 2015
Ever wonder where your favorite fries got their start? Trace them back to their roots by entering the first four digits of the 20-digit code on your bag or box, or scroll down to learn more about growing regions. Lamb-Weston has a website to let consumers and children see where their fries come from: lambweston.com/ trace-my-fries
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Chicago’s Wixter Market Opens Utilizing cutting-edge technology to retool the ubiquitous “fresh” seafood market concept, Wixter Market (2110 West Division Street) is a sustainable seafood shop, specializing in restaurant grade super frozen and flash frozen product, located in Chicago’s Wicker Park. A passion project stemming from years of high-end seafood procurement, the neighborhood store is owned and operated by Chicago native Matt Mixter (Hofseth International, Hofseth Biocare). From finned fish to bivalves, the seafood selection– frozen at the peak of freshness–is based on Mixter’s long standing relationships with some of the most sophisticated seafood companies around the world. Among the super frozen offerings are bigeye tuna, salmon and hirame (fluke), which are packaged in individual portions to be consumed at home without additional preparation. For more information, log on to www.wixtermarket.
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Food Industry News® August 2015
Portillo’s Restaurant Names New CEO
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Portillo’s Hot Dogs, LLC announced it has named Keith Kinsey as its new Chief Executive Officer. Mr. Kinsey will become only the second Chief Executive at Portillo’s, succeeding Dick Portillo who founded the company in 1963. Mr. Portillo will continue to be actively involved in the company. “I am very pleased that Keith will be the next CEO of Portillo’s,” said Dick Portillo. “He has the right experience and values to lead the business into the future – building upon 52 years of great food and fast, friendly service.” Mr. Kinsey will return to Illinois to lead Portillo’s. He attended the University of Illinois ChampaignUrbana, where he received his Bachelor of Science degree in accounting and CPA. For the past decade, Keith was an executive at Noodles & Company. He joined as Chief Financial Officer in 2005 and was named President and Chief Operating Officer in 2007. As President and COO, Keith was responsible for opening new restaurants in proven, developing, and new markets. Prior to his time at Noodles & Company, Keith served in an operations leadership role at Chipotle. While there, he was instrumental in growing the company to more than 400 units and was directly responsible for building the west coast region from three to 70 units. “Keith has a strong track record growing two of the best fast-casual restaurants in the industry,” said Mike Miles of Berkshire Partners, the Bostonbased private equity firm that has invested in Portillo’s. “He is the ideal person to lead the next chapter at Portillo’s. Under his leadership, Portillo’s will be able to expand to more locations across the country.” “I am thrilled and honored to lead Portillo’s – an iconic brand with a rich history,” said Keith Kinsey. “Dick Portillo spent his career building restaurants loved by millions of customers. With his help, I will ensure that our customers continue to enjoy the high quality food and service they’ve come to expect from Portillo’s.” Since Mr. Portillo opened his first hot dog stand in 1963, the Chicago-born restaurant menu has grown to include hot dogs, Italian beef sandwiches, chargrilled burgers, and fresh salads. Later this year, Portillo’s will bring its iconic menu to two new cities in Illinois: Homewood and Gurnee. Its Rockford, IL store opened on June 9th and was the company’s most successful new store opening. Portillo’s restaurants are also located in Tempe and Scottsdale, AZ; Buena Park and Moreno Valley, CA; and Merrillville, IN. Portillo’s ships food to all 50 states via Portillos.com. Last week the company announced it would be opening in Tampa, Florida in 2016.
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Food Industry News® August 2015
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AROUND CHICAGO With Valerie Miller AURELIO’S PIZZA
It all started in 1959 with the opening of the first Aurelio’s at 2041 Ridge Rd. in Homewood, Illinois. The small storefront had just enough room for about 4 tables and a small kitchen with one pizza oven. Joe Aurelio would sell 6 or 7 pizzas a day, but his home-cooked Italian beef sandwiches kept him going. Joe made some changes to the pizza dough and recipe and began using fresh, homemade Italian sausage rather that precooking it. These changes made quite a difference and pizza sales began to grow. Joe persevered by working 7 days a week, as cook, waiter and delivery guy, while building his reputation and customer loyalty, day by day, one customer at a time. Joe wanted to set Aurelio’s Pizza apart from the rest. While the industry standards for pizza sizes were 10-12-16 inches, Joe wanted to give better value to the customer by serving 10-1315 and 18 inch pizzas. Joe presented his special thin-crust pizza on a custom made serving grill, raising the pizza off the tray to maintain a crisp crust, necessary to hold up an ample amount of toppings. The slogan, “Tell em Joe Sent Me” originated in 1966. Joe was always present in the kitchen, walking the dining room and visiting with customers; Joe always made you feel welcome. In 1974 Aurelio’s Pizza became the first Chicago Pizzeria to franchise its concept. The ‘80s were one of Aurelio’s most productive decades of franchise expansion with ten locations being added in 3 states. In 2001- founder Joseph A. Aurelio Jr., passed away. He left a legacy of a young, determined entrepreneur who built a pizza empire one customer at a time, focusing on quality products, hard work and kindness. He will always be remembered for his love of life. It was then that Joe’s only son Joe would run the family business. Joe was well prepared having worked side-by-side with his father since 1985. Menu – they offer their famous thin pizza along with thick, stuffed, and specialty pizza. Appetizers include; cheese sticks, toasted ravioli and wings. They have fresh salads, homemade pasta and Mama Aurelio’s Calabrese with choice of toppings. Sandwiches include their homemade meatball, Italian Beef and the Italian Sub. Catering is also available and you can have a pizza shipped to you. Aurelio’s Pizza familyowned restaurants is celebrating 56 years, has 43 franchise locations in six states and three family owned pizzerias near Chicago and their newly opened Chicago location in the South Loop at 1212 S. Michigan Ave. For more info log on to aureliospizza.com
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The popular finger food, pigs in a blanket is getting an upscale reimagining from some high-end chefs. Chef Wylie Dufresne’s version wraps flattened hot dog buns around sweet Chinese sausage while chef Landon Thompson of Atlanta’s Cooks & Soldiers envelops Basque chistorra sausage in croissant dough brushed with a cider glaze. – Adapted from The Wall Street Journal
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Ice-O-Matic®’s Green Partnership with Buffalo Wild Wings
Ice-O-Matic®, a leading manufacturer of ice machines and dispensers for some of the globe’s largest convenience stores, quick service restaurants, and coffee shops, has a successful green program with one of the fastest-growing restaurant chains in the country, Buffalo Wild Wings. In recognition of Buffalo Wind Wings’ continued commitment to Ice-O-Matic, the manufacturer donate’s a designated number of trees on behalf of the chain for every ice machine purchased and installed at a Buffalo Wild Wings location during each calendar quarter. The restaurant then has the opportunity to select the reforestation project that the trees will be committed to. This program comes as part of Ice-O-Matic’s industry leading initiative, Green ReLeaf™, designed to help offset their carbon footprint and assist with the restoration of forest habitat around the globe. Green ReLeaf™ was developed in conjunction with American Forests, the nation’s oldest nonprofit conservation organization. Global ReLeaf is American Forests’ education and action program that helps individuals, organizations, agencies, and corporations improve the local and global environment by planting and caring for trees. American Forests has planted 25 million trees in more than 500 projects across the United States and internationally. Apex Beverage Equipment Distribution Group is the exclusive Illinois commercial distributor for Ice-O-Matic equipment, service parts and water filters.
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Food Industry News® August 2015
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Complex Cheeses Resonate Consumers’ increasingly sophisticated palates are influencing restaurants’ cheese choices, with eateries moving beyond traditional grilled cheese to innovative recipes made with authentic artisan cheeses from around the globe. “In Italy, there are a lot of small producers doing a lot of stuff that’s really cool. My job is to take whatever we have and be an ambassador for these beautiful cheeses,” said Andrea Frizzi, chef and owner of Il Posto in Denver. – Adapted from SmartBlog on Food & Beverage
What Bothers Us the Most About Tossing Out Leftovers
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Darden Touts Takeout for Olive Garden
U.S. households toss out an average of $640 worth of food each year, and food waste makes up about 20% of the trash in landfills, but only 15% of consumers worry about the toll wasting food takes on the environment, according to a survey from the American Chemistry Council. Some 79% said they were bothered by the financial waste, and 45% said they were concerned about throwing away leftovers when others in the world go hungry. – Adapted from USA Today
The Raw Produce Increase
Olive Garden parent Darden Restaurants reported a 23% rise in takeout sales in the most recent quarter, and takeout will eventually grow to 20% of the chain’s total sales, said CEO Eugene Lee. The chain is also preparing to launch a delivery service for large parties, he said.
Americans boosted their fresh fruit and vegetable consumption 20% between 2003 and 2013, according to NPD Group, and limited-service eateries are putting more salads, fresh fruits and other raw produce on the menu to feed the growing demand. The trend is being driven by the millennial generation, which perceives fresh fare as more valuable. “We’re open to whatever the local farms are growing and try to work it into the menu,” said Clint Woods, chef at fast-casual Flower Child. – Adapted from QSR Magazine
– Adapted from Fortune
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Food Industry News® August 2015
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Page 17
Franchising Allows Growth and Local Feel The Coca-Cola Co. began the Coca-Cola System of bottling franchises in 1899 when it sold the brand’s first bottling rights to a pair of Tennessee lawyers. Today, many of the bottlers are public companies such as Coca-Cola Consolidated Bottling Co., Coca-Cola Enterprise and Coca-Cola Bottling Company United, and the “model has allowed the company to leverage global brands but remain very local,” Coca-Cola VP of Innovation and Entrepreneurship David Butler writes in his book “Design to Grow: How Coca-Cola Learned to Combine Scale and Agility (and How You Can Too).” – Adapted from Business Insider
Craft Beer Prompts Glassware Upgrade The craft beer movement is influencing more than just the beverage menu. Glassware is also getting an upgrade as restaurants and bars invest in style-specific glasses in order to appeal to discerning beer lovers. Libbey Foodservice has expanded its glass selection to include glasses tailored to specific beer types and a 16-ounce Craft Beer Glass designed to highlight the aromas in a range of beers. “It’s all about creating a glass that’s going to differentiate craft beers,” product manager Jerry Moore said, “because that’s where the restaurants are making more of their money.” – Adapted from FSR Magazine
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FoodIndustry IndustryNews® News® August March 2015 2015 Food
Yesterday’s Navigating NEWS the 74% World of Online 2.Restaurant Foam/froth/air 64% 3.Reviews Gazpacho 61% 1. Insects
4.by Bacon-fl avoredS. chocolate Michael Ju- 61% 5.lianelle, Popovers Quill.com 57%
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6. Mini-burgers/sliders When it comes56%to
out, everyone’s 7.dining Molecular gastronomy 56%
a critic these days. 56% With the explosion 9.of Flavored/enhanced water 52% crowd-sourcing review sites like Yelp, 10. Tater tots 51% Urban Spoon, Open Table and more,Spirits every Tom, and armchair Independent ExpoDick Returns Gordon Ramsay is free to opine the quality September 30th, 2015 at theonChicago of service at their local gastropub, the tastiness Hilton Hotel & Tower of the special sauce at the new burger joint, and For a 5th year, the world largest gathering of the freshness of the fish at the gourmet restausmall, independent & artisanal brands will conrant that requires a reservation three months verge on Chicago on September 30th, 2015 at the in advance. Chicago Hilton Hotel & Tower, much to the delight How can you turn bad reviews into positive of spirits enthusiasts everywhere. What started out experiences, avoid viral meltdowns and know as just three small brands conducting a tasting in a when to respond to the social media peanut bar in New York City 8 years ago has now become gallery? Try these tips. one of the most anticipated underground spirHow to Monitor Online Reviews it tastings on the planet. The brainchild of Dave With all the different review sites out there, Schmier, owner of Redemption Rye & Temptation it can feel like a full-time job to keep track of Bourbon, the Indie Spirit Expos has taken place in the feedback your establishment is getting. To San Francisco, New York (during the Manhattan stay on top of your online rep without spreadCocktail Classic), Las Vegas and New Orleans (during the yourself too thin, Hobbs ofItthe San ing fabled Tales of theLeslie Cocktail week). wasn’t Francisco, Reputation.com until cajoledCA-based by his friend, Martin Duffy,suggests that he hiring an external vendor. “It used to be that finally brought The ISE to the Midwest. companies could effectively their onThe CISE provides members of manage the service indusline presence,” she says. “That’s not the case try as well as consumers an opportunity to meet anymore—the amount of data that comes the new wave ofsheer distillers, bottlers, importers and in through social media and online review spacdistributors as they sample & have an opportunity es talk makes thattheir impossible.” to about spirits face-to-face. Attendees Ofbecourse, an entrepreneur runwill able towhen chose you’re from over 500 spirits within ning a small establishment, you might not have the major liquor categories of vodka, gin, rum, tethe budget outsource. But self-monitoring quila, mescal,to whisk(e)y, liqueurs and even drink reviews does have its advantages. Erik Vermont Lars Mymixers. One can find vodka distilled from ers of honey andMystery French single malt whisky. Brewing in According toHillChicago Independent Spirits Prosborough, NC, ducer David Schmier, “The Chicago Indie Spirits favors the more Expo is a direct response to both the growing inlo-fi inapproach, terest craft spirits among consumers and the preferring to ingrowth of craft distillers and other spirits entreteract withCo-producer online reviews theDuffy, same after way aexpetypipreneurs.“ Martin cal customer might. way monitor riencing Schmier’s New“The Yorkbest event in to 2011, cononline his reviews become a member of the vinced friendistoto bring the Expo to The Windy site “Chicago and justhas watch your own page as well as City. always been a progressive drinkothers onso a regular basis. I logical prefer to looking at it ing town, it only seemed bring this as a user seemake howitother users are event hereto and the biggest and consuming best event theitsinformation and how your look in of kind”, said Duffy. “Plus, it isreviews a great chance comparison to other of your type.” to highlight the best ofbusinesses Illinois’s own burgeoning 8. Flowers
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Food Industry News® August 2015
7 Steps to Business, Spirit and Just Stepping Back Spirituality isn’t necessarily about your beliefs, and running a business isn’t just about earning a living. More than anything else, these are tied to your actions, your passions and your expertise in putting things in order for profit and satisfaction. In spirituality, you do things for yourself, you do things for others, and you do things for the world as a whole; doesn’t that sound like the groundwork of a business plan? Here’s how they work together: 1. You appreciate the people around you. We hear about people demanding tolerance, but how would you feel if you were just tolerated? Happiness is about a lot more than just putting up with anything. It’s about expanding our ideas, experiencing the lives other people lead, and learning to really appreciate our differences. 2. Attempt to connect with something greater daily. You live for challenges and overcoming them. Doing your best makes you connect with the kind of person that you want yourself to be. You focus on
aug 17-24.indd 19
how you get there., And know about setting goals to achieve them. 3. You create what you’re good at. You employ good people, help a cause, enjoy a cup of coffee, and know how to sell. Be kind to yourself; you’ve earned it. 4. Do something and don’t expect anything in return. The boss is usually the last person paid or appreciated, but that’s not what you’re working for; you know what needs to be done and do it. By that, you’re leading others by walking the talk. 5. You unplug from technology for a while every day. As a business owner, you’re wrapped into a web of being connected. Shut off the unnecessary and engage with the real world. If there’s an emergency, you’re on it, but remember to recharge your own spirit for awhile every day. 6. You find pleasure in quiet learning. You know when to bark, and when to listen. Always talking blocks things from coming to you; learning brings power to you. 7. You see a bigger picture. Think about what works. Think about what you’d change. You save, you plan. It’s all good.
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Food Industry News® August 2015
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Adapt Japanese Skills for Success In Japan, kaizen is an ancient idea that has become part of the culture. In its everyday usage, the word means an enhancement or a change for the better. In a business context, kaizen is more of a philosophy; according to the kaizen way of thinking, companies should strive to increase efficiency through a process of continuous improvement.
The majority of kaizen advances are built around people and their ideas, rather than investment in new machinery. Employees use kaizen to produce hundreds of new ideas every year, aimed at improving the efficiency of the business. In isolation, each kaizen idea might only have a marginal effect on productivity and general efficiency, but together these
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changes add up, creating a critical competitive advantage. Ideas for continuous improvement should come from managers and employees alike. Kaizen was first deployed on an industrial scale by car manufacturer Toyota in the 1950s to reduce muda, the Japanese word for waste. One of the forms of muda identified by Toyota was wasted employee talent; Eiji Toyoda wanted more from his work force than just blind obedience and hard work. At Toyota, all have been hired for two jobs: doing their job, and then looking for ways to improve it. Gemba is a Japanese word meaning “the real place,” in a business context gemba refers to the place where value-added is created. Kaizen is founded on the conviction that the productionline worker is the gemba expert who knows where the problems are. Most of the ideas for kaizen change should come from workers, rather than from management. This is because difficulties and abnormalities can only be analyzed and fixed at the gemba, not from the desk. Kaizen philosophy recognizes that a company’s greatest resource is its employees.
With the summer season already in full swing, the Illinois Liquor Control Commission (ILCC) is reminding the hospitality industry of a new alcohol server training law. The new law requires all alcohol servers and “bouncers” (i.e., employees responsible for checking patrons’ identification for entry into a liquor-licensed premise) in Cook County bars, restaurants, and banquet facilities to complete a four-hour Beverage Alcohol Sellers/Servers Education & Training (BASSET) class by July 1, 2015, or within 120 days if hired after July 1, 2015. Any person trained between July 1, 2012 and July 1, 2015 does not need to be retrained until three years after their previous certification date. To see if this new law pertains to you, please answer the following questions: ● Do you serve alcohol or check ID’s at a bar, restaurant, or banquet hall in Cook County? ● Are customers permitted to consume alcoholic beverages within your place of business? If you answered “Yes” to these questions, the server and bouncer training law applies to you. Unless required by the local liquor control commission, the new state law does not mandate training for licensees located outside of Cook County, nor does it apply to any licensees (including those in Cook County) who sell alcoholic liquor solely for off-premise consumption (i.e., packaged-goods sales) - Source: www.illinois.gov
Casino Cafés in Illinois
Roughly, 150 video gambling businesses are operating in 73 Illinois towns, according to the Illinois Retail Gambling Operators Association. Association officials say the 700 machines at the gambling cafés have generated about $211 million for the state since becoming legal in 2013. Five percent of net revenue goes to a municipality and 25 percent to the state, with the terminal operator and licensed establishment splitting the remainder. In addition, Lake Zurich gets a $2,500 per-location fee for an annual special video gambling liquor license. State law limits the village to charging a $25 annual fee on each machine. In April 2014, the Lake Zurich village board reversed a previous position and decided to allow video gambling. In less than a year, the village has received $13,602 as its cut from the gambling terminals at five establishments, with $68,011 going to the state, according to the most recent Illinois Gaming Board report. – Adapted from The Daily Herald
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Can Local Food Grow Beyond a Niche Group?
There’s enough farmland within 100 miles of most U.S. cities to feed 90% of the residents within the city, according to a study from the University of California at Merced. “Very few farms in the U.S. are currently used for local food and instead are contributing to very long supply chains. If we wanted to earmark some of our croplands for our local needs it would be absolutely no problem to be 100% self-sufficient [in many places],” said coauthor Elliott Campbell. –
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Food Industry News® August 2015
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Lagunitas Festivals Chicago The Wicker Park Bucktown Chamber of Commerce announced an exclusive partnership with Lagunitas Brewing Company. The arrangement appoints Lagunitas as the Presenting Sponsor for the neighborhood’s three major 2015 festivals: Green Music
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the artistic personality of Wicker Park and Bucktown are alive and on display than our annual festivals,” added Wicker Park Bucktown Chamber of Commerce Executive Director Erik Harmon. Find out more information from wickerparkbucktown.com.
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Bucktown’s LocallySourced Market Arrives
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topshelfDS
Local Foods is pleased to announce the official opening of WHOLESALE FOOD AND PRODUCTION SYSTEMS its brand-new facility at 1427 W. Willow in Bucktown. During 2015, Local Foods will buy more than $3 million of Midwestern food, keeping our food dollars in our regional economy and creating new jobs in our rural communities by paying a fair price for their goods. With the introduction of this brick-andmortar location, Chicago residents now have the opportunity to purchase the same locally-sourced The Premier Software Solution ingredients that Chicago chefs for Wholesale Food Production have utilized since the company’s and Distribution inception in early 2013. Enabling Inventory | Warehousing consumers to “know the source,” Complete Bar Code Inventory Tracking Actual Catch Weights / Packer / Aging the city’s premier local food hub Integrated Purchasing / Bar Code Receiving brings the entire ecosystem of local Meat | Seafood Production Production Cut Tickets from Orders food production together under Customer Cut Specifications one roof. Product Labeling to Industry Standards Portion Costing / Production Status Permanent fixtures of Local Foods Orders | Shipping | Tracking include a bright, airy 3,000 square Customer Order History / Contracts / Bids foot marketplace with a host of In-House or On-the-Road / EDI Powerful Controls yet Easy to Use local farm-direct products, the new Integrated Routing / Scan to Invoice Full Product Recall and Shipment History location of The Butcher & Larder— Experience one of Chicago’s most beloved Over 25 Years Industry Experience old-fashioned butcher shops— Over 10 Million Cases Tracked Our Clients Have More Than $1B in Combined Sales and Stock, a chef-driven, seasonal Customized Solutions for Small and Large Operations café with farmer/chef Abra Berens www.topshelfds.com at the helm. Combined with the Request Demo: sales@topshelfds.com retail offerings is a calendar of (770) 883-7441 Topshelf|DS is a division of Basic Solutions Inc. interactive opportunities through hosted seminars, cooking classes, farmer discussions, chef demos and more. The facility will also serve as the headquarters for the team’s expanding wholesale and distribution branch, delivering local products from small, Midwestern family farms to 200 of Chicago’s best chefs and restaurants such as Beverly Kim (Parachute), Paul Virant (Vie/Vistro/Perennial Virant), Eric Mansavage (Farmhouse) and Jason Hammel (Lula Café).
Constellation Brands Expands Beer Plant - Invests Over $2B Mexican President Enrique Peña Nieto welcomed Rob Sands, president and chief executive officer of Constellation Brands, to his official residence, Los Pinos, and discussed the significant investments the company is making. Last year, Constellation announced that it planned to invest approximately $2 billion to increase the Nava brewery’s production capacity, and expand the glass plant, also located in Nava. When the expansions are complete, Constellation Brands expects that approximately 2,500 people will be employed at the brewery, glass plant and Mexico City office locations. – cbrands.com
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Positioning Soda
CHICAGOLAND’S LARGEST SELECTION OF GENUINE PARTS!
Positioning soda in the produce, meat and deli sections of retail outlets can increase soft drink sales, according to new research from Nielsen Perishables Group for The Coca-Cola Co. The study showed that 86% of consumers who purchase yogurt and 65% who buy grapes also purchase diet soda, and that consumer overlap among regular soda and fresh ground beef shoppers was 76%. –
Adapted from Supermarket News
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Work Comp Costs Get Healed Through Onsite Treatment
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By Janice Berthold It all starts with a workplace injury. Somebody leaves oil on a floor, forgets to wear their safety goggles, fails to remember to replace a safety guard on a saw, touches something that should absolutely, positively, never ever be touched. And once that happens a chain of events takes place, most of them bad. • Many Brands to Choose From We’re all familiar with the process; the injured • Great Selection to Meet Your Needs worker is taken to an overcrowded Occupational • Equipment, Smallwares, Janitorials, Packaging Clinic (often accompanied by one or more co-work• Dinnerware, Tabletop, Tables, Chairs, Booths ers—who are no longer doing their jobs) where they • Layout Design, Planning, Installation, Delivery can pretty much figure to spend a good portion of • Everything Except The Food their working day. From there it becomes a laby• We Deliver What Other Depots Can’t! rinth of missteps and wrong turns as everything gets sorted out by the supervisor, the claims people, insurance company and your HR department… and all the time the injury clock is ticking and your premiums are getting ready to escalate. Over 90% of all non-life-threatening workplace injuries could have been quickly resolved with on-site first aid. It’s no secret that medical costs continue to rise at double-digit rates, and as a result, now comprise approximately 60 percent of the average claim. Indemnity costs are also problematic. Even though organizations have spent considerable time and resources to facilitate return-to-work (RTW) programs, these Visit Our initiatives have failed to yield optimal outcomes. 8,000 Sqft. Depot! Within this current state of flux, many organizaare looking to implement innovative strategies Offering Expert Service And All Of The tions to overcome traditional hurdles, but what is new in Best Brands, Including workers’ compensation? Some companies have come forth offering telephonic nurse triage services. But this type of service has only a 20%-40% success rate, plus the injured employee gets the feeling that the employer doesn’t care about their situation, to the point they aren’t even taking them to a medical provider. Now, instead of taking the injured worker to a medical professional, the medical professional visits the scene of the injury and treats the worker. Known as “injury triage,” a medical professional is able to assess an injury where the injury takes place. Why describe how an employee was injured to a doctor 10 or 20 miles away when you can actually show how it happened, perhaps even reenacting the injury to some degree? Such triage-treated injuries can include abrasions, lacerations, burns, eye irritation, neck or back pain, extremity injury and heat illness, to name a few. The triage worker will call in the troops should the injured party lose consciousness, have a possible spinal injury, serious burns, bone fractures or loss of limbs or extremities. The workers’ compensation industry is just beginning to catch on to this concept, leveraging injury customerservice@ zepole.com • www.zepole.com triage to harvest benefits and savings as a result of prompt medical action onsite (the longer an emBusinesses require teamwork; when a team player goes rogue, ployee has to wait for treatment the more likely it’s time to fire, hire and move forward to repair the damage. the injury will get worse). Benefits include the
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rapid processing of claims and a drastic reduction in the loss of production due to employees being away from their jobs. No longer does processing a claim take five to 10 days to be reported. A recent study by the Hartford Financial Group pointed out that prompt reporting of injuries leads to improved claims costs and outcomes. Triage nurses are trained to handle all of the facets of paperwork. This reduces the burden on supervisors and injured employees to fill out and submit claim forms. In most cases the nurse sends an injury report to all concerned parties, including the employer contacts, treating physician, and the claims adjuster. Feedback thus far from employers who have utilized injury triage has been promising. “We already treated a few employees with hand laceration, ankle sprain and knee sprains,” said Isaac Valle, Safety Coordinator for Jensen Corporate Holdings in San Jose, CA. “The service has been prompt and effective thus far and has helped us keep these three incidents as First Aid incidents with our employees feeling comfortable with the service.” Another key is that this process assures that every injured employee will receive the appropriate level of medical care. You can train your supervisor your VP, even your cafeteria worker on first aid tips and how to respond in a medical emergency, but do you really want to put that burden on those folks to make a medical decision? One that has potential liabilities should improper treatment be administered? No, you don’t… and neither do they. Which is all the reason the easiest course of action was either to call an EMT or transport the injured worker via car to the nearest hospital. And it has been reported that as a result of that decision, companies ended up using Occupational Clinic services in 20 to 30% percent of their incidents, resulting in an unnecessary level of care and expense. Another positive factor is that additional services are also available through this type of operation, including onsite drug-testing, tetanus shots, first aid training, forklift training, CPR training, and more. Also important is the mindset of the injured workers. When they see that their employer has taken the action to have a medical professional onsite as quickly as possible to personally treat them, as opposed to a grueling wait in the OC, it establishes a culture of caring between employer and employee, that their safety and well-being are a top priority within the company, resulting in a reported 40-67% reduction in claims litigation. All these benefits have enabled workers’ compensation programs to decrease overall costs. These reductions have significantly helped employers, particularly in light of today’s difficult economy and ever-increasing workers’ compensation costs. Janice Berthold is a Senior Vice President with Heffernan Insurance in San Francisco, California.
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Ship Packages For Less! Understand how shipping rates are calculated differently among major carriers. Some of the major carriers introduced a pricing system that determines pricing based on dimensional weight (DIM), charging for a package’s overall density (both the cubic space a package occupies relative to its weight). In the past, most packages smaller than three cubic feet were charged by weight only. Customers will now be responsible for the greater of the actual weight or DIM weight, so in many cases prices will be higher. Photo courtesy of Getty Images Choosing a shipper with a variety of cost-saving solutions is one way to overcome these cost increases. When preparing your package and determining which service you’ll use, John Budzynski, U.S. Postal Service® consumer advocate and manager of customer relations recommends keeping these tips in mind: “The U.S. Postal Service is changing and improving in a number of ways, and we want consumers to be fully informed about our services and how they compare to others. We offer several pricing options that can provide great savings, such as ounce-based pricing or weight and zone pricing,” Budzynski said. “We’re here to help clear up any confusion and ensure you are empowered to make the best shipping decision for your needs.” Protect the contents of your package. Select a box strong and large enough to accommodate cushioning. Use tissue, ink-free packing paper, foam or bubble wrap for delicate items. Close and shake the box. If it rattles, add additional padding to keep items from shifting. Tape the opening of the box and reinforce all seams with 2-inch wide clear or brown packaging tape. Place a card inside the package with the delivery and return addresses to ensure the safe return of an item that could not be delivered if the mailing label becomes damaged or falls off. Evaluate specialty services, such as insurance and tracking. Some carriers automatically insure your package up to a designated amount. Be sure you know the limitations and exclusions, and purchase additional coverage if needed to protect yourself in case of damage or loss. Track ‘em. Various tracking options are available to let you monitor a package’s progress from pickup to delivery; factors such as speed and the type of confirmation you want will influence the cost. There’s a wide range of options available to fit your specific business shipping needs. Taking time to understand them will help minimize your expenses while getting your package safely to its destination. Visit www.usps.com or speak with your local postal service representative; the Postal Service is constantly advancing numerous product and service innovations to better serve the public. -Family Features
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What Message is Your Bathroom Sending? DID YOU KNOW… 86% of adults in the United States equated the condition of a restaurant’s bathroom with the condition of its kitchen. Furthermore, 75% of U.S. adults wouldn’t return to a restaurant with a dirty bathroom.1
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Chop Shop’s 1st Ward Opens Adjacent to the Chop Shop is a 6,000 square foot private event space. This stealthy space possesses a clean and versatile platform which enables it to host an array of different events - from live music and artistic performances, to private dinners, ceremonies and custom one-off events. The space selectively books a mix of thirdparty rentals and private events as well as original, in-house programming. As the only specialevent venue of its kind GatorChef FIN July 2015 Final.indd 1
Make Way for New Beers at Buffalo Wild Wings
6/8/2015 10:51:57 AM
Beer accounts for about 25% of Buffalo Wild Wings sales, a trend that fuels the chain’s efforts to develop new products and marketing efforts that feature local and regional craft beers, CEO Sally Smith said in a speech at the National Restaurant Association’s annual show in Chicago. “The overall beverage industry is declining. You can lose ground fast if you’re not proactive,” she said. – Adapted from FastCasual.com
Panera’s Natural Food Campaign
Maturity is a prerequisite to achieving anything.
Panera Bread is leaning on the healthy, natural food trend in a new push from Anomaly called “Food as it should be.” The TV spots display a realistic feel, showing happy eaters diving into natural food. The push also includes radio, digital and social media, as well as a “No No List” of bad ingredients and a letter from CEO Ron Shaich published in major newspapers calling on consumers to back the campaign. – Adapted from Adweek
in the area, the 1st Ward has become the chosen location for several highly-anticipated cultural events. This fall, the 1st Ward will host Dose Market, which will feature a rotating roster of the best in local food and fashion every Sunday beginning on September 29, 2015; the Green City Market Junior Board’s 2015 fundraiser, “A (Mostly) Veggie Affair”; and Collaboraction’s annual Beggar’s Banquet. Visit the 1st Ward at 1stWardEvents.com.
Breadstick Sandwich National Tour
Olive Garden is using a fleet of branded food trucks to take its new breadstick sandwiches on a national tour. The project began in the North End of Boston, a neighborhood known for its Italian restaurants, where workers handed out free samples of the sandwiches. – Adapted from National Public Radio
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Food Industry News® August 2015
Terry’s Place in Vienna Beef’s Hot Dog Hall of Fame
Vienna Beef has inducted Terry’s Place into the Vienna Beef Hot Dog Hall of Fame. The induction took place on Tuesday, June 2nd, 2015 with a short ceremony. Terry Creamer has been a workaholic all his life. Terry instilled the same work ethic to his son, Tim. In 1963, Terry started up not one, but two fast food places at almost the same time. Ten years later he said, “What’s one more!” and opened another at 5950 W Madison St. Tim has carried on the tradition of over half a century at this location. The first two stores are gone now, but Tim keeps the neighborhood icon going strong. Terry’s Place has become a fixture to second and even third generation customers. Much of the staff has been around for many years, including Juan, Roberto, Eddie and Carlos. Terry’s Place proudly serves Vienna Beef hot dogs, polish sausage and corned beef. They also feature a gyros burrito and pizza puff that covers a plate. With forty years at this location and over fifty years overall, it’s not difficult to figure out the reasons for their time tested success. It is with great admiration and thanks that Vienna Beef welcomes Terry’s Place into the Vienna Beef Hot Dog Hall of Fame.
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Page 27
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Dollar Stores Merge
Dollar Tree will divest 330 stores as part of its merger deal with Family Dollar Stores, selling the stores to private equity firm Sycamore Partners, which will convert them to the Dollar Express banner. The stores, which are being divested in response to regulatory concerns, make up about $45.5 million of Dollar Tree’s operating income. The Dollar Tree-Family Dollar deal will create a 13,000 store network. –
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Egg Prices Skyrocket The average wholesale price for a dozen eggs from the Midwest hit a record high of $2.62, a 120% jump from the April 22 price, and liquid egg prices have soared 200% in the past month, according to research firm Urner Barry. Wholesale and retail prices are rising nationwide following an avian flu outbreak that has affected more than 43 million birds in 15 states since last December. – L.A. Times
Keep your ears open for how your staff speaks to customers in person and on the phone.
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Best Sandwiches in Chicago, 2015
According to Restaurant Hospitality (restaurant-hospitality.com) Best Sandwiches in America 2015 winners list, some of the best sandwiches come from Chicago (ranked as follows): ■ Grilled Cheese: The Bikini Sandwich, Mercat a la Planxa, Chicago ■ Panini: Chef’s Cubano, Old Town Social, Chicago ■ Beef: Braised Short Rib, Labriola Ristorante & Café, Chicago ■ Cuban: The Cubano, River Roast, Chicagog – Adapted from restaurant-hospitality.com
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...and The Food Channels’ Top Sandwich & Salads for 2015 From global flavors to dressing flights to new ways to add a few vegetables to your diet, The Food Channel® has identified the “Top Ten Sandwich and Salad Trends for 2015.” The list is based on research conducted by The Food Channel in conjunction with CultureWaves®, and identifies the significant trends happening around sandwich and salad entrees. The report, which was sponsored in part by Heinz® Foodservice , includes some sample recipes that will inspire the home and professional chef. The Food Channel has been identifying trends around food for almost 30 years. Highlights follow: #1 – The New Enhancements: Think infused flavors, chunky additions, ketchup/mayo mixtures—anything to enhance the experience and the flavor. #2 – Vegetable Infusions: It’s never been easier to eat your vegetables as cauliflower is turned into pizza dough, broccoli goes into the sauce, and roasted asparagus goes on top. #3 – Global Flavors: Had a bahn mi sandwich yet? Or a donar kebab? Watch for it—you likely will! Global influences are getting stronger and sandwiches are a great carrier to try them out. #4 – Cheese Choices: Burrata, fontina, gruyere, and brie are all coming into prominence. Salads and sandwiches significantly change flavor and texture profiles with a difference in cheese choices. #5 - Daypart Agnostic: Salad for breakfast is now a thing, particularly as certain fast food restaurants are experimenting with all day breakfast offerings. #6 – Seafood as the Protein of Choice: Pay attention to soft crab, whitefish, and trash fish. #7 – Grain Salads: Think about a grain salad made with tabulah or quinoa, or enhanced with freekah, spelt, or chia seeds. #8 – Sandwich Breads: Bread is some of the hottest news in sandwiches. Pretzel bread, brioche, and Hawaiian rolls are mainstream, and banana flour is the newest choice for gluten-free bakers. #9 – Beyond French Dip: You already order “dressing on the side,” so just add cheese dip, ranch dip, salad dressing or apple butter and you change up the flavor just enough for it to be new again! #10 – Wilted Salads: Far from withering on the vine, today’s salads are thriving once put into a hot skillet. You get the nutrition and benefit of salad greens with a different flavor from charring or searing.
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Food Industry News® August 2015
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Mado’s Coffee
A new coffee roasting company, Mado’s Coffee (Modern Coffee Technology LLC) based in Hallandale Florida built a roaster that has full proportional-integral-derivative (PID) controls over the roast cycle. They can adjust the heat, temperature and airflow to roast each for as long as they like at any temperature. The main achievement and advantage of their technology is prevention of formation of carcinogens, absence of the side effects of coffee combustion, husk, grain waste and other harmful to the human body by products. The high quality is characterized by a more distinctive aroma and coffee taste, preservation of micro-elements and essential oils. They can graph each batch and they can program different batches. The best part is once a decision is made on the profile, anyone can roast the same beans exactly the same over and over again—from 220 lbs and hour, to 1,200,000 lbs. a year. For more info, visit www.madoscoffee.com
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ROYAL CUP COFFEE AND TEA has been serving great coffee At the National Restaurant Association trade show, and tea since 1896. Yiftee launched its No Hassle Gift Cards, empowering merchants of all sizes to sell gift cards online. Web- Allow us to serve you and your guests. site links take buyers to customized ecommerce pages where they can purchase gift cards, personalize mes- To schedule a beverage consultation and product sages and send them to recipients via text or email mes- tasting, call now: sages. Any merchant who accepts MasterCard® can sell 630-254-3365 Yiftee Gift Cards branded for their shop or restaurant. 3 local offices! Wood Dale, Participating merchants do not need to have physical Shorewood and Crystal Lake gift card programs. Yiftee operates independently and requires no technology or point of sale (PoS) integra- Fig Food Co. Partners with Advantage Sales tion other than a website link. Merchants can add Yiftee Fig Food Company, LLC (FFC) announced a new broGift Cards and begin selling them in a matter of minker agreement with Advantage Sales & Marketing LLC utes through a simple online signup here. Customers (ASM), the world’s leading retail solutions company, redeem their Yiftee Gift Cards in store using a virtual gift voucher either printed or displayed on their mobile to drive distribution and sales of FFC’s line of organic, phones, with redemption powered by MasterCard. It is plant-based soups and beans. Joel Henry, FFC Founder, To discover why more buyers are switching to us, call now for free samples. immediately verified by the MasterCard network, en- expects the partnership with ASM will make Fig Food a your accountant will thank you and so will your$4.5 customers! million brand by year-end, expanding FFC from apsuring a secure, authenticated transaction. proximately 550 outlets today to 1,400. FFC was the first to enter the organic soup and bean categories with pouches. Sandstrom Partners created the award-winning Fig Food design, and the soup The 3M Petrifilm Rapid Yeast & Mold Count Plate technology detects the pres- pouches are microwavable. Inside the pouch, FFC foence of yeasts and molds in food and the environment in as little as 48 hours — cuses on quality, using organic, North American-grown days faster than conventional testing methods. This new indicator test greatly ingredients, and avoiding flavor enhancers, powdered improves time-to-result, product quality, freshness and shelf life, breaking the vegetables and high levels of added salt and sugar. mold on the worldwide standard of Plate technology and offering food procesHenry comments that Fig Food would continue to sors a simplified and consistent solution for ensuring food safety. look within the center of the store for future expansion. SInce This is the fourth year in a row 3M Food Safety has received an Edison Award. He sees a need for healthy, plant-based foods 1983 across Other technologies previously receiving honors include the 3M™ Petrifilm™ many grocery categories and eating occasions, calling Salmonella Express System, 3M™ Molecular Detection System, and the Aerobic Fig Food a “horizontal play” in the food start-up world, Procedure for Lactic Acid Bacteria with 3M™ Petrifilm™ Aerobic Count Plate. in contrast to the more common vertical category plays. For more information about the Edison Awards and its lists of winners, visit Together with distribution growth, he expects Fig Food www.edisonawards.com. To discover why more buyers are switching to us, call now for freebrand samples.by early 2018. will be a $20 million
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Food Industry News® August 2015
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What is the hottest technology trend in restaurants? ■ Tablet computers (e.g. iPad) for menus, wine lists and ordering __ 29% ■ Smartphone/tablet consumer apps (ordering, daily deals)____26% ■ Smartphone/tablet chefs/restaurateurs apps (recipes, table management, POS tracking) _______________22% ■ Mobile/wireless payment options ______________________21%
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The man who started it all, Milton S. Hershey was a great humanitarian and philanthropist. In 1905 Milton S. Hershey built his famous chocolate company in the town known today as Hershey, Pennsylvania. In 1907 Milton S. Hershey built Hershey Park so his employees would have a pleasant environment for picnicking and boating. • The Hotel Hershey was built during the Great Depression in 1933. It is one of the most celebrated lodging properties in Pennsylvania and is a member of Historic Hotels of America. The hotel features 276 guest rooms and suites, 228 of which are located in the main building and 48 of which are located in Woodside Cottages at The Hotel Hershey. Amenities include an indoor pool & outdoor aquatic complex, fitness center, 18 hole putting course and hiking trails. Hershey Park Package – available through September 6, 2015 includes deluxe accommodation, one day admission to Hershey Park, admission to Hershey Gardens, admission to The Hershey Story’s Museum Experience. (based on availability, some restrictions may apply) • The Spa at The Hotel Hershey known as the “Chocolate Spa. “is famous for its signature chocolate treatments, but also offers traditional spa treatments as well. • Hershey Lodge features 665 guest rooms, including 16 suites. • Hershey Park, a 110-acre theme park with more than 70 rides and attractions, live daily entertainment, dining, games and 26 retail venues • Hershey Park Camping Resort welcomes campers of all kinds to its 55 acres of emerald hills all year round. It offers more than 300 open and shaded sites, including 37 cabins. • Hershey Golf boasts three award -winning courses and 45 championship holes of golf. Golf started in Hershey in 1909 when Milton Hershey had a nine-hole course built between his chocolate factory and his home. • Hershey Entertainment & Resorts operates more than 20 unique dining venues that include everything from casual coffee shops to late –night cocktails, family-friendly dining to four-star cuisine and everything in between. • Zoo America opened as Hershey Zoo in 1910, when Milton Hershey formally organized his park’s growing collection of wild animals into a public zoo. The zoo closed in 1971, but reopened in its present format on May 7, 1978. Zoo America currently operates as a department of Hershey Park. The Hotel Hershey is located at 100 Hotel Rd. In Hershey, Pennsylvania. This is a yearround destination for everyone. For reservations and more info visit – hotelhershey.com. When you’re taking a bite of a Hershey Bar it will make you think of the history behind this iconic candy bar. Hershey, Pennsylvania –The Sweetest Place on Earth. The Hershey Company headquartered in Hershey, PA is a global confectionary leader known for bringing goodness to the world through its chocolate, sweets, mints and other great tasting snacks.
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Food Industry News® August 2015
Pay Attention to Your Mental Health
Physical health is important, but good mental health is crucial to your overall well-being. You don’t necessarily need medication or psychotherapy to find peace and satisfaction in your life. Just follow this simple, commonsense advice: l Exercise. Aerobic exercise keeps your heart and muscles in good shape, and a vigorous program of walking outside can go a long way toward strengthening both your body and selfesteem. Nature walks and gardening can improve your spirits, and may be as effective as medication in fighting anxiety and depression. l Eat right. Your brain, like your body, needs the right combination of nutrients to remain healthy and active. Follow a healthy diet rich with fruits, vegetables, beans, and cereals, and eat meats and high-sugar foods in moderation. l Sleep. You need sleep to rest your mind as well as your body. Keep a regular schedule, and get at least seven or eight hours every night. Avoid alcohol, caffeine, and sugar at night, and stay away from TV and the computer right before going to bed. l Take up a hobby. Get involved in something that takes your mind off work and chores. Choose something active—volunteer work, costuming, a book club, or some other activity that will get you moving and encourage contact with others who share your interests.
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Lots of us want to lose weight. So what’s the best diet to follow if you need to shed some unwanted pounds? U.S. News & World Report has ranked the best overall diets for 2015. If you’re serious about getting healthy, check out the top five: n DASH Diet. Aimed at alleviating high blood pressure (DASH stands for Dietary Approaches to Stop Hypertension), this plan also helps prevent and control diabetes. n Mediterranean Diet. Fruits, vegetables, whole grains, and fish are emphasized in this diet, which is patterned after the eating habits of the nations bordering the Mediterranean Sea. n TLC Diet. Created by the National Institutes of Health, the Therapeutic Lifestyle Changes diet takes a do-it-yourself approach to promoting cardiovascular health.
leaders do This Before 8 A.M. Life is busy. If you have a full-time job and kids, it’s even harder. If you don’t purposefully carve time out every day to progress and improve — without question, your time will get lost in the vacuum of our increasingly crowded lives. Before you know it, you’ll be old and withered — wondering where all that time went. l Wake up l Get in the zone l Get moving l Put the right food in your body l Get ready l Get inspired
n Mayo Clinic Diet. This diet focuses on healthy eating as a lifelong habit more than losing weight, but it’s considered an effective approach to good nutrition. n Weight Watchers. Targeting both short-term and longterm weight loss, the Weight Watchers PointsPlus plan assigns every food a points value, based on such factors as protein, carbohydrates, and fat, and recommends denser food choices that fill you up longer.
l Get perspective l Do something to move you forward 1. Get a healthy 7+ hours of sleep 2. Pray or focus to facilitate clarity and abundance 3. Work out. 4. Eat at least 40% of your breakfast calories as protein 5. Take a cold shower because it boosts your metabolism. 6. Learn something: Ordinary people seek entertainment. Extraordinary people seek education. 7. Review goals — short term and long term. 8. Do the hard stuff first thing in the morning. The important stuff.
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Food Industry News® August 2015
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Nitro coffee is the newest must-have for iced coffee crazed patrons at specialty coffee shops around the country. The coffee is pulled from a keg and infused with nitrous oxide to improve the drink’s mouthfeel, resulting in a creamy, smooth cold brew. Nitro brews fetch a higher price than traditional iced coffee, making them very profitable when brewed in-house, although a few canned versions are also available. – Adapted from Restaurant-Hospitality.com
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It may seem counterintuitive, but businesses should welcome the irate customer who vents her frustration in an animated scene in the middle of the floor. That’s because it’s the mistreated customer who walks out the door in a silent huff who places the most revenue at risk, according to a collaborative study of dysfunctional retail touchpoints conducted by LoyaltyOne and Verde Group with Professor of Marketing and Psychology, Dr. Deborah Small, at the Wharton School of the University of Pennsylvania. The March 2015 survey shows that approximately half of 2,500 U.S. consumers polled reported experiencing a problem on their last shopping trip. Of those customers, 81% decided not to contact the retailer about the issue. Among these silent shoppers, 32% said they were unlikely to recommend the retailer to friends and family, putting these shoppers at-risk of decreasing their spend with the retailer. By comparison, the study shows that shoppers who did notify retailers of their poor experience and had their problem completely resolved were 84% less likely than silent shoppers to be at risk of decreasing their spend. “The results are a resounding confirmation that poor customer experiences have a considerable negative impact on shopper spend and attrition which can run into the billions,” says Dennis Armbruster, LoyaltyOne Consulting Vice President and Managing Partner. “We’re ushering in a new era of customer experience measurement vital to retailers looking to make even more informed decisions.” Retailers should take note of the importance in identifying specific customer experiences most damaging to customer loyalty as billions of dollars are at risk. Below is the ranking per category: n Mass merchandisers are putting 25% of potential revenue at risk n Apparel retailers are putting 16% of potential revenue at risk n Department stores are putting 15% of potential revenue at risk n Drugstores are putting 12% of potential revenue at risk n Grocers are putting 11% of potential revenue at risk The survey also revealed that big spenders within a category disproportionately experience certain problems: Mass Retail “Check Out” Risk: Shoppers frustrated by check out wait times reported spending 23% more than the average mass retail customer ($545 vs. $446 a quarter) Department Stores “Not-My-Department” Staff Attitude: Shoppers troubled by an associate’s not-my-department attitude reported spending twice as much as the average department store customer ($543 vs. $261 a quarter) Apparel Retailers “Ship Date”: Particularly in their online channel, customers who cited their inability to obtain a specific date or time to receive an online order reported spending 66% more in the category ($416 vs. $250 a quarter) “In a very robust platform, these partners have taken the psychology of shopping and married it with the economics of shopping. Insights around the impact of the silent customer could prove to be valuable tools for retailers looking to minimize the risk of attrition created from weak customer experiences,” says Dr. Deborah Small, from The Wharton School of the University of Pennsylvania. The survey results are based on an online survey in March 2015 of 2,500 American respondents. The survey’s margin of error is +/- 1.96 at 95% confidence level.
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ManBQue, the men’s grilling club of Chicago, made sausage and grilled live onstage for Live with James VanOsdol (Q101, Rivet Radio), a weekly Sunday night talk show from the Uptown Underground, featuring interview guests, stand up comedy, musicians and other performers. Manbque is working on their new book for 2016. There’s a fresh face at JR Dessert Bakery with the addition of Natalie Kaplan to the team. Natalie’s mother, Janet, opened the bakery in 1979. Natalie – a former TV news producer – is excited to be following in her footsteps. The two are developing new pastries and launched an updated website. JR Dessert Bakery has a thriving wholesale business and serves many upscale restaurants, coffee shops, supermarkets, clubs and bakeries across the Chicagoland market.
How Big Sammy’s Attracts First-Time Customers The biggest challenge in owning a successful restaurant, according to Sam Fallico of Big Sammy’s Hotdogs, is getting people in the door for the first time. A business will shrink without bringing in new customers and Fallico says it can take three to six months or longer for people who are new to the area to stop by for the first time. “All I have to do is get them in the door the first time and my great food and service will turn them into repeat customers,” he says.
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Fallico, who is known as “Big Sammy” at his three locations – one in Elgin and two in Elk Grove Village – invests in various advertising and marketing tactics to attract new customers. He’s found that some pay off more than others, and he likes to focus on the ones that offer the highest return on his investment, provide a broad reach or help the community in some way. Fallico advertises on the radio and in magazines such as Moneysaver and Save, and he also invests in promotional materials such as customized cups in the restaurant. He frequently works with nonprofit groups and organizations in the area who want to partner with him for fundraisers or community events. “I do coupon books if it is for a good cause, like if a team or school is putting together a coupon book for charity,” says Fallico. “These are no cost, but I give a discount and the kids sell the books.” Fallico, who has been in business since 1996, chooses not to use some other marketing channels and tactics, such as Groupon. “They want 20% or something like that and all the money goes through them. It’s a bad deal,” he says. “Plus, it draws a cheaper clientele. I don’t want that.” Fallico has found that one of his best advertising
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draws is also one of his most cost effective – his neonlike SpellBrite sign that says “2 HOTDOGS FRIES & DRINK $6.25”. He has been using SpellBrite’s unique customizable LED signage system that looks like neon to attract traffic from the street. “SpellBrite definitely draws attention. I see people driving by stop their car, read the sign, park their car and come in,” he says. “You can see it all day and night. I’m right off of a busy street, and my SpellBrite sign brings customers in.” Fallico was one of the first restaurants in the area to hang a SpellBrite sign. He says that SpellBrite is an exceptional value because the entire sign costs less than his monthly print advertising budget and he will use it for years. He bought his first sign in 2013 and quickly bought two more signs for his other locations within a month. “It’s very bright, hardly takes any electricity, it’s easy to clean and maintain—and most importantly, you can change the sign any time,” says Fallico. “Having our hot dog special and our price in the window really draws customers in. I’ve changed the pricing on my SpellBrite sign two times already. You can’t do that with neon!” SpellBrite LED signs are manufactured by Chicagobased iLight Technologies. Visit www.SpellBrite.com or view the back page of this magazine to learn more or to create your own customizable sign online.
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Food Industry News® August 2015
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When Jim and Bonnie Parker wed on June 10, 1961, they never envisioned they’d own the world’s oldest billiard club and their family restaurant. Bonnie’s Dining and Banquets is a successful family buffet; for a small fee you can rack up a game of billiards on some famous slate tables. It’s an area favorite. Bonnie’s is at 8442 Archer, Willow Springs, Illinois
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US Foods recently held an “EAT UP” for buyers to see, taste and experience new items. The event also hosted a panel discussion on marketing and technology for restaurants, featuring executives from several foodservice companies, including Arthur Mullen from Rick Bayless’ XOCO, Peter Nolan from Roti Mediterranean Grill, Janet Nowlin from potbelly, Tai Pett from Smoke Daddy and Scott Wise from Thr3e Wise Men Brewing Company. To contact US Foods, see their ad on page 2 of this issue.
Las Vegas’ Fremont street is a wild, surreal collection of the bizarre, performers and shops doting the path between casinos as hipline flyers pass overhead while the inner shell of the passageway is end-to-end rock concert footage. It’s all tacky, and loud; You couldn’t get me to eat anything there on a dare. Then, along comes Siegel’s 1941. Located in the historic El Cortez Hotel and Casino, Siegel’s is a tip of the hat to the hotel’s founder, mobster Bugsy Siegel, and a newly-installed retro-chic restaurant when the food is good and the prices are considerably lower than anything on the Strip. Opened in June of this year, Siegel’s 1941 features the interior of a 1950s-style upscale restaurant; the kind of place where well-dressed hoods sat in corner booths at while canoodling with stars and their dames. The soundtrack is vintage, and the offerings range from an excellent steak to New York deli-style sandwiches (corned beef: $10) to their signature hamburgers, served on a floured, top-shelf bun (the Bugsy Siegel burger is to die for: $11.50). Cocktails are available (Virginia’s Margarita is Patron Silver, Cointreau, lime, agave nectar for $10 and worth it), and nobody will hustle you out; here is sophistication in the real casino once owned by Siegel, Meyer Lansky, Gus Greenbaum, and Moe Sedway. It’s one of the last of its kind, and assumably the only one of its kind where you can touch the hem of history, pull a few slots and relax in a place where you can dine like it’s 1947. We were seated in a corner, watching a well-cofted young man and his platinum blond date, enjoying a perfect New York strip steak ($26) and vegetable plate, both dressed to the nines and probably in town for the burlesque hall of fame a few days earlier. Siegel’s is open 24/7 and breakfasts are served 11 am to 11 pm, so whether breakfast or a late night dinner, Siegel’s 1941’s the safest, cleanest place on the downtown area to eat. Virgina Hill and Bugsy Siegel would approve.
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Nuggets 10 Astonishing American facts: 1) The current 50star American flag was designed by a 17-yearold as a school project in 1958. He got a B-. 2) There is enough water in Lake Superior to cover the entire landmass of North and South America in one foot of liquid. 3) We sell enough pizza every day to cover 100 acres. 4) The largest air force in the world is the U.S. Air Force. The world’s second-largest air force is the U.S. Navy and Marine Corps combined. 5) Three of the world’s five oldest rivers flow here: The New, the Susquehanna, and the French Broad River. 6) The government is still paying one pension on behalf of a Civil War veteran (to his 85-yearold daughter). 7) Statistically, the deadliest job in America is...president. Of the 44 men who’ve held the post, four have been assassinated in office—a rate of roughly 9 percent (or about one in ten) killed on the job. 8) The only U.S. president to own a patent and a saloon: Abraham Lincoln. His patent was for a device to lift boats over sandbars. His saloon was a miserable failure. 9) The only president that was an executioner: Grover Cleveland (as sheriff of Erie County, New York, he hanged a murderer). - rd.com 10) An estimated one in ten of us could be a blood relative to one of the original 102 pilgrims who arrived aboard the
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Did you know that your body needs minerals? There’s no better way to get them than Nałczowianka. Nałczowianka offers a large product portfolio to meet any consumer needs. Superior quality is guaranteed as well as many endorsements. Nałczowianka is among the most frequently recommended brands by consumers. It’s name is associated with a highly reputed spa in Poland. Light and easy to handle bottles can be recycled. Nałczowianka is one of the best recognized brands in Poland, which guarantees a high level of turnover and profit.
Mayflower in 1620. The total U.S. sweet cherry crop (including fresh and processed) averages 370 million pounds each year. Use the rind of juiced limes to clean your copper bottomed pots. Battle Creek, Michigan produces the most cereal in the U.S. The Renaissance Toronto Downtown Hotel at Rogers Centre is the only hotel in the world situated within a domed stadium. Chicago’s Museum of Science and Industry, one of the largest science museums in the world, is home to more that 35,000 artifacts. Canada is widely known as the birthplace of hockey. The Hockey Hall of Fame is located in Toronto, Canada. When pairing wine and grilled chicken, the wine should complement the flavor of the marinade. - foodandwine.com
Turn Your Fleet Into Rolling Ads People can always find reasons to avoid taking action, to delay making a decision. There is almost no good reason not to advertise on your vehicles. According to OAAA (Outdoor Advertising Association of America) Vehicle graphics cost .77 per CPM (One Thousand Impressions) much less than TV, radio, or print. So…what’s your excuse? Is it valid? Vehicle graphics should be considered an advertising investment, and one that has a lower cost and higher ROI than most advertising strategies. Effective vehicle graphics are available in a wide range of applications at various price points. When vehicle graphics are mentioned, most people think of full wraps, but that’s only a small part of what can be done. Decals, properly placed on a vehicle can be just as effective and less money. “My company isn’t big enough, and I don’t have a fleet of vehicles” - What’s that got to do with it? If a marketing strategy works…it works. And, in this case, it works on one vehicle or 500. “My vehicle is too small, too old, too new, too…” Get over it. Unless it’s for sale, your vehicle is not too anything. Vehicle graphics can protect the finish on new vehicles and good graphics can make an old vehicle look new. Seriously, unless your business is failing there just isn’t any good reason not to advertise on your vehicles. Courtesy of American Graphics, the food industry’s leader in vehicle lettering and graphics. You can see their ad on page 26 of this issue.
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Your 401(k) Is Fine: Here’s Why
Nothing is free when it comes to investing, but your 401(k) match comes close. Here’s how to get the most from it: People are panicked about having enough money for retirement. Yet millions of workers are leaving thousands of dollars on the table every year because they’re not doing one thing: Contributing enough to receive a full employer matching Some 98% of employers with a 401(k) offer some kind of match, according to AonHewitt. Typically, employers contribute a dollar for each dollar you save in your 401(k), up to 6% of your salary. Other 401(k) surveys show that matching 50 cents for each dollar you contribute is more common. Whatever the match level, it’s free money. And one in four workers miss out on getting the full amount because they’re not saving enough, according to a new research report by Financial Engines, which provides financial advisory services to 401(k) plans. For an average worker, that means forgoing $1,336 a year or an extra 2.4% of annual income, assuming a dollar for dollar match. Over time with compounding, you could be missing out on as much as $42,855 over 20 years; U.S. workers are passing up about $24 billion a year in matching contributions, according to Financial Engines. By not taking full advantage of the match, workers are giving up an immediate guaranteed return for every dollar they invest, Financial director of financial technology Greg Authentic Ethnic Sausage Engines’ Stein noted in the study. The people most likely to miss out are the ones who need it the most: Younger workers and those with lower incomes. Among people with 401(k)s who earn less than $40,000 a year, 42% don’t save enough to get the full match, compared with just 10% of workers earning more than $100,000 a year. Workers younger than 30 are twice as likely not to earn a match compared with workers over age 60, 30% vs. 16%. Though retirement contributions generally increase with age, those amounts tend to flatten out between ages 35 and 45, according to the report. That’s not surprising since that’s the Premium Quality and Flavor time period when many households incur bigticket expenses, such as buying a house and raisFor Over 60 Years! ing kids. Hardwood Smoked • Fully Cooked If boosting your 401(k) savings rate feels like a stretch, here’s a simple strategy: Increase the No Artificial Colors or Flavors amount you contribute gradually, by just 1% a year—perhaps when you get a raise. Since the Ask About Our New money comes out of your paycheck pretax, a Chicken Sausages! small savings hike won’t feel like a big pinch. Here’s an example: If you earn $50,000 a year Made To Order and Delivered Fresh and are in the 25% tax bracket, boosting your Sizes: 4/1# 6” • 3/1# 7” • 2/ 1# 12” contribution from 3% to 6% will only reduce your weekly paycheck by $24. Over 35 years, For Samples, Pricing and that would add more than $320,000 to your reOrdering Information, Call Us Today. tirement savings. Even if you contribute enough to get a full Distributor Inquiries Welcome 401(k) match, don’t stop there. A 6% or so HarCzak’S SaUSage COmPany, InC savings level probably isn’t enough to ensure a comfortable retirement—financial planners recommend that people save 10% to 15% of their USDa inspected and approved income each year. Ensuring that you use free We ship nationally match money will make it much easier to reach www.harczaks.com your goal. –Yahoo Finance
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Food Industry News® August 2015
National News GrandStay Residential Suites Hotel in Rapid City, South Dakota was awarded Trip Advisor’s 2015 Certificate of Excellence winner - 5 years running. Marriott, with 500 hotels and resorts in nearly 60 countries, is evolving travel through every aspect of the guest’s stay, enabling the next generation to travel brilliantly. Boldly transforming itself for mobile and global travelers who blend work and play, Marriott leads the industry with innovations including the Greatroom Lobby and Mobile Guest Services that elevates style, design and technology. Organic vegetarian-food brand Amy’s Kitchen opened its first fast-casual restaurant, called Amy’s Drive Thru, in California later this month. “About four years ago, we decided to do more of a traditional drive-thru restaurant, but with organic, vegetarian, pesticide-free and GMO-free food,” said founder Andy Berliner. - Restaurant-Hospitality. com Kedem Foods of Bayonne, NJ, also known as KAYCO, has been named by Whole Foods Market as winner in the Outstanding Innovation category of its 2015 Supplier Awards. The International Dairy Show is Sept. 15-18 at Chicago’s McCormick Place. ALDI will open
Wal-Mart’s Neighborhood Market concept will amp up its competition against traditional grocers by offering a wide variety of grocery items at supercenter prices in more accessible locations, according to Moody’s analysts. The retail giant currently has 645 Neighborhood Market stores, compared to 3,400 supercenters, but the format is expected to expand rapidly, analysts predict. Source: Business Insider
45 stores in Southern California by the end of next year, as the retailer strives to open 650 stores nationwide over the next five years. “At ALDI, we firmly believe that amazing quality can be affordable, and we are excited to bring our small-format, convenient grocery shopping experience to Southern California,” CEO Jason Hart said. - Supermarket News New Yorkbased Centre Lane Partners has acquired 108-unit fast-casual chain Saladworks out of bankruptcy, in a deal valued at $16.9 million. The Pennsylvania-based chain was founded in 1986 and filed for bankruptcy in February. - nrn.com For the second year in a row, Geneva National Resort’s Hunt Club Steakhouse has garnered the TripAdvisor Certificate of Excellence, filling plates with both pride and gratitude. - genevanationalresort.com
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Food Industry News® August 2015
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JETRO’s Annual “Experience Japan, Chicago” Event Cultures were cross engaged during “Experience Japan, Chicago” at Kendall College on June 16. The event was not only about the food and beverages but rather experiencing the merging of the two cultures. According to Consul-General of Japan in Chicago, Toshiyuki Iwado, this event was culturally significant in the merging of Japanese food in the Chicago markets. “The point of this event is to find and bring the best foods and beverages from Japan, and the buyers will know what the best is.” said Iwado. One of the tables displayed Gekkeikan, one of the oldest sakes on the market dating back to 1637. “This is the only sake to be served in the Japanese Imperial household for a century” said Monika Halina, a Gekkeikan representative. One of the more popular tables at the event was Coedo beer. “This beer is an affordable luxury that won’t break your bank.” said Eli Raffeld. When it came to food, Sugiyo USA seemed to attract many customers with its Snow Legs Queen. “I would describe the product as being very delicate, it does not have a gummy structure. ” said Joe Kiep, the national sales manager and corporate chef of the product. The Surimi is not a seasonal product, making it perfect for all and any seasons. Even though the event was finished by 5pm, many customers remained asking various vendors for more information about their products. This event served as a bridge between Japanese food and Chicago buyers, and was put on by J.E.T.R.O., the Japan External Trade Organization (JETRO), which is a non-profit government funded organization that acts as a bridge connecting U.S. and Japanese markets. Having six offices across the United States, JETRO offers complimentary information and support to American businesses looking for successful entry and expansion in the Japanese market and encourages thriving relationships between American companies and Japan. -Nora Murphy
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Legendary Chicago White Sox player, “The Big Hurt “ Frank Thomas, owns Big Hurt Brewhouse in the historic Berwyn Town Bank Building. The Chicago sports bar and restaurant serves contemporary American comfort food paired with local brews, including Big Hurt signature beers – MVP, Honey Girl and Hall of Fame Pilsner. Patrons enjoy a warm, historic atmosphere, great food, unique drinks and seasonal beer garden. Bighurt Brewhouse is located 6801 W Cermak, Berwyn, Illinois.
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TO PLACE YOUR AD, CALL 847-699-3300
Cary Miller Presents People Selling the Industry This month I’m proud to be pictured with Donna Lee, owner of downtown Chicago’s Brownbag Seafood Company. Donna is an avid Food Industry News reader and smart restaurateur. Each day she and her team deliver foodservice excellence by offering fresh fish and seafood in a quick service format. For traditionalists, they haven’t strayed too far, offering tasty crispy fish sandwiches and tater tots. And for the more health conscious, they offer quinoa, kale, and all the other deliciously cliché ingredients their customers love. If you love to eat healthy, check out Brownbag Seafood Company and don’t forget to splurge on the Tater Tots. Dennis Ward is the owner of Chef Mac oil services. His customers affectionately call him “The Oil Guy.” Dennis’s company supplies frying oil to restaurants and then picks up the used oil for recycling. Because he uses special cans for the oil, his system eliminates the need to have a smelly oil dumpster in the back of your restaurant and may reduce rodent infestations as well. And because Dennis sells the fresh oil and then picks it up for recycling, he is able to offer special discounts to his customers. To learn more, see his ad on page 33 of this issue. Dan Gilroy (R) is the Chicago division president of US Foods, one of the country’s leading foodservice product marketers. US Foods is constantly developing new ideas and products to help their customers stay ahead of their competitors. When quality, service and value matter most, check out US Foods. You may find they offer more than other distributors. And when you buy from US Foods, you are supporting an Illinois Company, so you are buying local. They are headquartered in Rosemont, and the Chicago division is based in Bensenville. Dan is pictured with long time USF Sales Rep Gene Mores. Billy Tenowitz is the director of sales for Bartlett, Illinois based Get Fresh Produce, one of our areas leading fresh produce, dairy and specialty food distributors. Get Fresh is committed to excellence, sustainability, quality and protecting their customers with food safety. The standards and practices Get Fresh has put in place over the past 33 years has enabled them to earn the business of many top chains and independents operating in our region, from Indy to Milwaukee and all across Chicagoland. If you are tired of inferior produce, contact Billy or the team at Get Fresh today. Kurt Penn is the Founder & CEO of the Good Foods Group. Kurt is a visionary in all things food and business. He has embraced the challenge of bringing delicious food -without any artificial colors or flavors- into the hearts & homes of thousands. The Good Foods brands include Good Foods Juices, Moe’s Southwest and Chef Earl’s. The company uses HPP, a natural, energy-saving process that uses cold water pressure to safely pasteurize fresh foods. No additives, no preservatives and no heat treatments. Food stays fresher longer, keeping all its natural flavors & nutrients. The company is based in Pleasant Prairie Wisconsin and servies many top retailers in the US including Costco, Sams, Walmart, Target and others. Watch this company rise to the top of the food chain. Marion Penn and Christine Greene are with TriNet, providers of HR solutions to small and midsize businesses. Their bundled HR product approach utilizes cloud applications and strategic services to simplify HR duties. Tailored to the food industry, their products cover the core services of payroll, benefits, risk and compliance, acting as an HR team for each of its clients. TriNet partners with more than 11,000+ clients in a variety of industries. They managed more than $25 billion in payroll and payroll taxes in 2014. If you are overwhelmed by HR duties, contact TriNet today. You can find them listed in our Buyers Directories under Payroll.
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Food Industry News® August 2015
Local News Shmoozefest Thursday September 17TH, Nightclub, 871 E. Algonquin, Schaumburg
n Networking n Free Food n Cash Bar n Free Prizes n Fun
No RSVP Needed n Bring Your Industry Peers!
Shmoozefest returns on Thursday, September 17 with extended hours, so there’s no excuse for not trying it all. Join the fun from 3:30 pm to 8:30 PM to sample, speak, meet and make connections!
Imperial Lamian (Coming to 6 W. Hubbard Street), offers diners authentic, yet modern, Chinese cuisine in a stylish, warm environment, right in the heart of Chicago’s River North neighborhood. The destination opens eyes to the traditional Chinese Lamian noodle. The First Midwest Bank Ampitheatre will be hosting Tim McGraw, Billy Currington and Chase Bryant on August 8th. Chicago Festa Italiana on Taylor Street is a four day celebration from August 13-16. More than 50,000 fest goers are expected to attend, saying “Ciao” to new neighbors, and “That’s Amore” about the authentic Italian activities, delectable (or “buono”) Italian cuisine, and energetic live entertainment in three dynamic stages. Angelo Caputo’s 5th Annual ‘Battle of the Vino!’ happens Saturday, August 29, 2015. Join them at their Carol Stream store located at 550 E. North Ave, Carol Stream, Il. for a fun-filled afternoon of wine, cheese and deli meat sampling. The Chicago Air & Water Show begins August 15th and goes through the 16th along the lakefront from Fullerton
Ave. to Oak Street in Chicago. Krispy Kreme is about to expand once again. Several of their shops closed in the Chicago area, with only one remaining in Elk Grove Village. Despite the closings, all signs point to Chicagoland wanting them to return, and eight new locations are planned in the downtown area and throughout Cook County. Howells & Hood at 435 N. Michigan Ave, Chicago offers 114 different kinds of craft beer on tap. Remington’s Chicago at 20 N. Michigan Ave, Chicago has announced the official roll-out of its full weekend brunch program, spearheaded by Executive Chef Russell Kook – a former runner up in Hell’s Kitchen. Local Foods at 1427 W. Willow St. is now open in Bucktown—an elevated grocery store meets farmers’ market with bourbon-barrel-aged Michigan maple syrup and Lillie’s Q Carolina Dirt Dry Rubs. Nitro Cold-brewed coffee— infused with nitrogen gas is released through a pressurized valve with tiny holes. As high pressure forces the cold brew past a disc, it creates a creamy, stout-like effect.
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Food Industry News® August 2015
King Spa Offers Relaxation The food industry is a place where fantasies come true for the customers but what if food industry workers need a fairy tale of their own? A great place to retire exhaustion and stress from long and odd hours of work is the King Spa & Sauna in Niles, Illinois. A fee of $30 for a day pass opens the doors to the massive oasis of pure Korean imagination, health, and relaxation. An experience which can make even the most stressed brains and the most exhausted feet catch a breath. “We have everything to enjoy your day. [It is a] one day vacation to relax and get more energy, and it is the only place of its kind in Chicago.” said Arina Moon, the manager at King Spa & Sauna. Each service offered at the spa has not only immediate benefits but also life-long health advantages. The King Spa & Sauna experience provides
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uniforms, four pools, movie theatre, 9 sauna rooms and an ice room, 20 masseuses, food court with about 50 dishes and 20 juices, meditation lounge, sleep room and more. The 9 sauna rooms are incredibly unique and have a multitude of beneficial effects. “One of the Korean doctors said that our fire room is cancer heat treatment center, everything we do here is alternative medicine.” said Moon. Besides the sauna, there is an assembly of facials, massages, reflexology, and body treatments that are not only needed but necessity for the busy body. “A customer told me that the acupressure massage is the best in the world,” said Moon, “but the body scrub is the most popular.” Manager moon even gave her own selected list for people who work long hours in the food industry,
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Beautiful Websites. Right Price.
“[f]irst, the hot tub world pool which is all body melting and then maybe body acupressure massage or foot chair combo.” Although Moon describes the experience at King Spa & Sauna as a great way to introduce the Korean culture, it is also hard to deny that the experience is short from a walk through a timeless bliss constructed in the antiquity and history of the Korean culture providing the secrets to rejuvenation, health, and relaxation. -Nora Murphy
Sell Here. To place your ad in food Industry News, or to sell through our classifieds, call today for rates: 847-699-3300
Bob King Auctions #1 In The Food Service Industry For 27 Years! Visit Our 25,000 Sq. Ft. Warehouse At:
150 Corporate Dr, UNIT B, Elgin, IL 60123 847-363-2268 - WWW.BOBKINGAUCTIONS.COM Check Our Website For Upcoming Auctions
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TO PLACE YOUR AD, CALL 847-699-3300
Food Industry News® August 2015
Spotlight on: Mame’s Burritos
Classifieds Work! Place yours: 847-699-3300
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In the world where mass production is taking over, a meal from Mame’s might be just what one needs. After Mame beat breast cancer in 2005 she opened the doors to Mame’s Burrito Company in Colorado, which to this day is a family owned and operated. The primarily female owned and operated company quickly became a hot spot in Colorado for gourmet and natural burritos and is currently expanding to Chicago markets. The burritos are now popular grab and go food options in specialty markets, coffee shops, college campuses, and many other locations. “It is a convenient food that is healthy and wholesome and it is like homemade.” said Mame’s Burritos CEO Lisa Wolff, “It’s a high quality meal on the go… you really feel good after you eat it” While building their own name, Mame’s Burritos is also very involved in giving back by donating to charities like the national kidney foundation, homeless shelters and
also supports other family owned business. “Giving back is a huge part of our philosophy. We try to support a lot of other family owned and operated companies, which is where we get our products from.” said Wolff. They offer unique burritos, some of which include sweet potato chorizo, vegan, spinach wild mushroom and swiss, cilantro pesto and many others. “We’ve kind of taken the burrito to another level as far as the ingredients… so we are trying to kind of take the Mexican food connotation out of the box a little bit” said Wolff. With only one guy working in the facilities at Mame’s Burritos, it could be qualified as a woman powerhouse ready to feed your appetite with homemade style burritos. Mame’s Burritos grab and go products make the ticking clock of time tick just a little quieter while the taste leaves the feeling of the old chair in mom’s kitchen. -Nora Murphy
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Food Industry News® August 2015
FOOD
INDUSTRY NEWS
Page 41
Don’t Miss Our Next Event
FOOD
INDUSTRY NEWS
Shmoozefest! Free Networking * Food Samples * Cash Bar
Free! No RSVP Needed. *Business Card Required.
Thursday September 17, 2015 • 3:30 pm to 8:30 pm Drink Nightclub, 871 E. Algonquin Rd,
Schaumburg, IL
Join Cary Miller, VP, Food Industry News and his Co-Host for the event, Jim Earley, Corporate GM For Ala Carte Entertainment as they Shmooze, meet and greet friends and welcome readers and friends of Food Industry News
SPONSORED BY:
CoSponsorship Still Available. For Information, Call Cary Miller, (847) 699-3300 ACCOUNTANTS BDO (Formerly SS&G)........................................ 847-824-4006 Baker Tilly ........................................................... 312-729-8100 ACCOUNTING FIRMS Plante Moran....................................Page 05 ..... 312-207-1040 ADVERTISING Food Industry News ............................................ 847-699-3300 AIR FILTERS-SALES & SERVICE Averus ................................................................. 800-393-8287 Olympia Maintenance ......................................... 708-344-0344 ALARM SYSTEMS Keyth Security Technologies ............................... 847-433-0000 ARCHITECTS Dearborn Architects ............................................ 312-939-3838 Sarfatty Associates ..............................................847-920-1100 ASIAN FOOD PRODUCTS Kikkoman Sales USA .......................Page 08 ..... 630-954-1244 ASSOCIATIONS Illinois Restaurant Association .........Page 22 ..... 312-787-4000 ATM MACHINES Meirtran ATM....................................Page 28 ..... 800-382-5737 ATTORNEYS Scharf Banks Marmor ......................Page 10 ..... 312-662-4897 The Jenkins Law Group ...................Page 21 ..... 312-726-0666 Dregerlaw............................................................ 312-322-0955 Tabahi Law .......................................................... 847-260-8182 AUCTIONEERS Bob King Auctions ............................Page 39 ..... 847-458-0500 AWARDS Classic Design Awards ....................................... 847-470-0855 AWNINGS & CANOPYS Chesterfield Awnings .......................Page 30 ..... 312-666-0400 Universal Awnings & Signs ................................. 773-887-3935 BAKERS-WHOLESALE Gerhard’s European Desserts .........Page 19 ..... 847-234-0023 Gonnella Baking Co .........................Page 27 ..... 312-733-2020 IL Mulino di Valenzano Bakery .........Page 29 ..... 773-934-1625 Eli’s Cheesecakes............................................... 773-736-3417 JR Dessert Bakery .............................................. 773-465-6733 Milano Baking ................................................... 800-495-BUNS BAKERY EQUIPMENT Leach Food Equipment Dist.............Page 30 ..... 815-712-7707 BAKERY EQUIPMENT-NEW & USED Bake Tech ........................................................... 847-357-9303 BAKERY EQUIPMENT-SERVICE & REPAIR Bake Tech ........................................................... 847-357-9303 BAKERY-PRODUCTS Instantwhip Chicago.........................Page 04 ..... 800-933-2500 BAKLAVA Libanais Sweets .................................................. 847-329-5060 BANKING Ridgestone Bank..............................Page 17 ..... 847-805-9520 BANNERS Universal Awnings & Signs ................................. 773-887-3935 BANNERS & POSTERS Accurate Printing................................................. 708-824-0058
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BAR & NIGHTCLUB SECURITY Extrity LLC .......................................................... 773-501-3203 BAR SPOTTING/HOSPITALITY SECURITY Petritis Group Inc IL Lic 117001002 .................... 847-705-6619 BAR STOOLS Chicago Booth .................................Page 33 ..... 773-378-8400 Richardson Seating-Fse. Division ....................... 312-829-4040 Waco Manufacturing ........................................... 312-733-0054 BAR SUPPLIES Ramar Supply Co.............................Page 13 ..... 708-233-0808 BASSET TRAINER CERTIFICATION CPB Consulting................................................... 877-884-0277 BATCH FREEZERS Kool Technologies ............................Page 18 ..... 630-483-2256 BEEF New S B L INC .................................Page 21 ..... 773-376-8280 BEER DISTRIBUTORS Louis Glunz Beer .............................Page 03 ..... 847-676-9500 BENEFITS-EMPLOYEE BenefitMall .......................................................... 630-320-1417 BEVERAGES Lifestyle Beverages............................................. 630-941-7000 BOOTHS Chicago Booth .................................Page 33 ..... 773-378-8400 Waco Manufacturing ........................................... 312-733-0054 BOOTHS-UPHOLSTERERS Chicago Booth .................................Page 33 ..... 773-378-8400 BREAD & ROLLS Gonnella Baking Co .........................Page 27 ..... 312-733-2020 IL Mulino di Valenzano Bakery .........Page 29 ..... 773-934-1625 BURGLAR ALARM SYSTEMS Keyth Security Technologies ............................... 847-433-0000 BURRITO’S-GOURMET Mame’s Burrito’s ..............................Page 06 ..... 303-722-7222 BUTTER-CLARIFIED Danish Maid Butter Co .....................Page 28 ..... 773-731-8787 BUTTER-PREPORTIONED-WHIPPED Danish Maid Butter Co .....................Page 28 ..... 773-731-8787 CABLE TV-SALES & INSTALLATION All Internet Now................................................... 312-335-9495 Prime Time Sports .............................................. 847-637-3500 CAMERA & VIDEO SYSTEMS Keyth Security Technologies ............................... 847-433-0000 CARPET, RUG & UPHOLSTERY CLEANING Sexton Complete Care.....................Page 18 ......847-827-1188 CASH & CARRY OUTLETS GFS Marketplace ................................................ 800-968-6361 CASH REGISTERS & SUPPLIES Schmaus Cash Register & POS ......................... 847-675-6066 CATERING-VEHICLES DCI Central ......................................Page 21 ..... 800-468-7478 CHAIRS-COMMERCIAL Chicago Booth .................................Page 33 ..... 773-378-8400 Clear Chair Store ................................................ 773-253-4883 Richardson Seating-Fse. Division ....................... 312-829-4040 Waco Manufacturing ........................................... 312-733-0054
CHARCOAL Charcoal Supply Company ................................. 312-642-5538 CHEESE-WHOLESALE Wiscon Corporation ............................................ 708-450-0074 CHEESECAKES Eli’s Cheesecakes............................................... 773-736-3417 CHEMICALS Lee’s Chemical Solutions.................................... 844-550-5337 CHICKEN-PROGRAMS FSI/Foodservice Solutions .................................. 847-719-6088 CHILI Captain Ken’s Foods........................Page 06 ......800-510-3811 CHORIZO Quay Corp........................................Page 08 ..... 847-676-4233 CIGARS Pacific Cigar Company ....................Page 40 ......630-972-1189 CLASSIFIED ADVERTISING Food Industry News ............................................ 847-699-3300 CLEANING PRODUCTS SuperClean ......................................................... 847-361-0289 CLEANING SUPPLIES Reckitt Benckiser-Professional ........Page 25 ..... 800-560-6619 CO-PACKERS T F Processors.................................Page 20 ..... 847-709-2600 COFFEE Farmer Brothers Coffee ...................................... 312-437-1818 COFFEE & TEAS Royal Cup Coffee.............................Page 29 ..... 630-254-3365 True Brew Outfitters ............................................ 773-252-7000 COFFEE HOUSE PRODUCTS True Brew Outfitters ............................................ 773-252-7000 COFFEE ROASTERS Tec Foods Inc...................................Page 18 ..... 773-638-5310 Passion House Coffee Roasters ......................... 312-733-3998 Tugboat Coffee ................................................... 630-390-6613 COFFEE-GOURMET & SPECIALTY True Brew Outfitters ............................................ 773-252-7000 COLD STORAGE Perishable Distribution Solutions ........................ 888-491-1641 CONCESSION EQUIPMENT & SUPPLIES Gold Medal Products .......................................... 800-767-5352 CONSTRUCTION-RESTAURANTS Chicago Builders & Contractors .......Page 28 ..... 773-529-6000 CONSULTING & DESIGN A D E Foodservice Equipment .............................630-628-0811 CORNED BEEF-FRESH EX-Cel Corned Beef ........................................... 312-666-2535 Vienna Beef ........................................................ 773-278-7800 CORPORATE GIFTS Vienna Beef ........................................................ 773-278-7800 CUSTOM PLASTIC CUPS J & C Enterprises ................................................ 708-476-5523 DAIRY-PRODUCTS Instantwhip Chicago.........................Page 04 ..... 800-933-2500 Quay Corp........................................Page 08 ..... 847-676-4233 DECOR & DESIGN Zap Props ........................................Page 35 ..... 773-376-2278
DELIVERY-VEHICLES DCI Central ......................................Page 21 ..... 800-468-7478 DESSERTS Algelato Chicago ..............................Page 31 ..... 847-455-5355 Gerhard’s European Desserts .........Page 19 ..... 847-234-0023 DIRECT MAIL PROGRAMS Food Industry News ............................................ 847-699-3300 DIRECTV Prime Time Sports .............................................. 847-637-3500 DISHWASHER-LEASING & RENTAL Cintas Corporation .............................................. 630-543-3666 Lee’s Chemical Solutions.................................... 844-550-5337 DISTRIBUTOR SALES REPS Jeff Goworowski................................................... 312-738-1111 DUCT CLEANING Enviromatic Corp of America ...........Page 35 ..... 847-729-8000 Averus ................................................................. 800-393-8287 Olympia Maintenance ......................................... 708-344-0344 ELECTRICAL REPAIR & MAINTENANCE Mackay Heating & Mechanical.........Page 21 ..... 847-381-0448 EMPLOYEE BENEFITS PROVIDERS Trinet ................................................................... 888-874-6388 EMPLOYEE SERVICE OUTSOURCING Trinet ................................................................... 888-874-6388 ENERGY BROKER (ELECTRIC & GAS) LessThanComEd.com ........................................ 847-846-9823 ERP SOFTWARE-FOR DISTRIBUTORS TopshelfDS.......................................Page 23 ..... 770-883-7441 ETHNIC FOODS Kikkoman Sales USA .......................Page 08 ..... 630-954-1244 FAUCETS Faucet Shoppe The .........................Page 23 ..... 773-478-3890 FILTERS-EXHAUST SYSTEMS Averus ................................................................. 800-393-8287 Olympia Maintenance ......................................... 708-344-0344 FIRE ALARM REPAIR & TESTING Valley Fire Protection .......................................... 630-761-3168 FIRE SUPRESSION SYSTEMS Averus ................................................................. 800-393-8287 Foster & Son Fire Extinguishers ......................... 708-233-9505 Fox Valley Fire & Safety...................................... 847-695-5990 FIRE-ALARM SYSTEMS Keyth Security Technologies ............................... 847-433-0000 FIRE-EXTINGUISHERS Averus ................................................................. 800-393-8287 Foster & Son Fire Extinguishers ......................... 708-233-9505 Henrichsen Fire & Safety Equip .......................... 800-373-9714 FIRST AID-EQUIPMENT & SUPPLIES Affirmed Medical Service .................................... 847-322-9185 FLOOR MAINTENANCE Sexton Complete Care.....................Page 18 ......847-827-1188 FLOORS-SALES & REPAIRS Customcrete LLC ................................................ 847-651-9699 FOOD BROKERS Lazza Food Service Brokerage........................... 847-322-8893
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August
Page 42 FOOD DISTRIBUTORS Christ Panos Foods .........................Page 12 ..... 312-421-6100 Devanco Foods ................................Page 16 ..... 847-228-7070 Tec Foods Inc...................................Page 18 ..... 773-638-5310 US Foods .........................................Page 02 ..... 800-323-1004 Anichini Brothers ................................................. 312-644-8004 Artisan Specialty Foods ...................................... 708-762-5238 Kingdom Farms................................................... 312-226-4456 Kronos Foods...................................................... 800-621-0099 Market Produce................................................... 312-666-3106 FOOD EQUIPMENT Bob King Auctions ............................Page 39 ..... 847-458-0500 Gold Medal Products .......................................... 800-767-5352 FOOD PRODUCTS Mame’s Burrito’s ..............................Page 06 ..... 303-722-7222 Tec Foods Inc...................................Page 18 ..... 773-638-5310 GFS Marketplace ................................................ 800-968-6361 Grecian Delight ................................................... 847-364-1010 Riverside Foods ...................................................800-678-4511 FOOD PRODUCTS-PREPARED Captain Ken’s Foods........................Page 06 ......800-510-3811 FOOD-DISTRIBUTION SOFTWARE TopshelfDS.......................................Page 23 ..... 770-883-7441 FOOD-PRODUCTION SOFTWARE TopshelfDS.......................................Page 23 ..... 770-883-7441 FOODSERVICE EQUIPMENT Leach Food Equipment Dist.............Page 30 ..... 815-712-7707 March Quality Used & New Equip....Page 15 ..... 800-210-5895 Thunderbird Food Machinery ...........Page 19 ..... 866-451-1668 Zepole Restaurant Supply ...............Page 24 ..... 630-783-1239 Losurdo Inc ......................................................... 630-833-2828 FOODSERVICE EQUIPMENT-REPAIR CSI - Coker Service Inc ...................Page 32 ..... 888-908-5600 Mackay Heating & Mechanical.........Page 21 ..... 847-381-0448 Bake Tech ........................................................... 847-357-9303 Cobblestone Ovens ............................................ 847-635-0172 FOODSERVICE- LAYOUT & DESIGN A D E Foodservice Equipment .............................630-628-0811 Losurdo Inc ......................................................... 630-833-2828 Sarfatty Associates ..............................................847-920-1100 FOODSERVICE-EQUIPMENT PARTS CSI - Coker Service Inc ...................Page 32 ..... 888-908-5600 Cobblestone Ovens ............................................ 847-635-0172 FOODSERVICE-SUPPLIES Ramar Supply Co.............................Page 13 ..... 708-233-0808 GFS Marketplace ................................................ 800-968-6361 FREEZER & REF TRAILER RENTAL/LEASING Black Star Kitchens & Commissaries.................. 847-350-9774 FREEZERS-ALL TYPES Custom Cooler & Freezer ................Page 10 ..... 630-879-3131 FRYERS FSI/Foodservice Solutions .................................. 847-719-6088 FURNITURE-COMMERCIAL Richardson Seating-Fse. Division ....................... 312-829-4040 GASKET REPLACEMENT SERVICE Hands on Gaskets & Hardware .......................... 708-641-7007 GELATO Algelato Chicago ..............................Page 31 ..... 847-455-5355 Palazzolo’s Artisan Dairy .................Page 17 ... 800-4GE-LATO GELATO EQUIPMENT & SUPPLIES Kool Technologies ............................Page 18 ..... 630-483-2256 Palazzolo’s Artisan Dairy .................Page 17 ... 800-4GE-LATO GIARDINERA Natali Brand ........................................................ 847-668-6590 V Formusa Company .......................................... 312-421-0485 GIARDINIERA E Formella & Sons .............................................. 630-873-3208 GLYCOL REFRIGERATION SYSTEM & REPAIR Mackay Heating & Mechanical.........Page 21 ..... 847-381-0448 GOURMET-FOOD PRODUCTS Artisan Specialty Foods ...................................... 708-762-5238 Market Produce................................................... 312-666-3106 Viola Imports ....................................................... 847-690-0790 GRASSFED BEEF Tallgrass Beef Company ..................Page 04 ..... 312-846-1361 GREASE REMOVAL SERVICE Hopkins Grease Company .................................. 877-404-7327 Kaluzny Bros Inc ................................................. 815-744-1453 GREASE TRAP PUMPING SERVICE Tierra Environmental........................Page 10 ..... 888-551-1998 Hopkins Grease Company .................................. 877-404-7327 Kaluzny Bros Inc ................................................. 815-744-1453 GREASE-EXHAUST CLEANING Enviromatic Corp of America ...........Page 35 ..... 847-729-8000 Averus ................................................................. 800-393-8287 Olympia Maintenance ......................................... 708-344-0344 GREEK FOOD PRODUCTS Kronos Foods...................................................... 800-621-0099 Olympia Foods .................................................... 773-735-2250 GYROS Devanco Foods ................................Page 16 ..... 847-228-7070 Kronos Foods...................................................... 800-621-0099 Olympia Foods .................................................... 773-735-2250 H/R-HUMAN RESOURCE SERVICES BenefitMall .......................................................... 630-320-1417 Trinet ................................................................... 888-874-6388 HAMBURGER PATTY MANUFACTURER Devanco Foods ................................Page 16 ..... 847-228-7070 HAMBURGERS -FRESH & FROZEN Allen Brothers 1893 ............................................ 773-890-5100 HEATING & AIR CONDITIONER SERVICE & REP Mackay Heating & Mechanical.........Page 21 ..... 847-381-0448 Mechanical 24 ..................................................... 847-987-9738 HOOD & EXHAUST-CLEANING Enviromatic Corp of America ...........Page 35 ..... 847-729-8000
aug 41-48.indd 42
TO PLACE CLASSIFIEDS, CALL 847-699-3300 Automated Cleaning (Foster & Son) .................. 708-233-9505 Averus ................................................................. 800-393-8287 Olympia Maintenance ......................................... 708-344-0344 HOOD & EXHAUST-SYSTEMS Belvin/J&F Sheet Metal Co ................................. 312-666-5222 HOOD SYSTEMS-FIRE Averus ................................................................. 800-393-8287 Henrichsen Fire & Safety Equip .......................... 800-373-9714 HOT DOGS Crawford Sausage .............................................. 773-277-3095 Red Hot Chicago................................................. 800-249-5226 Vienna Beef ........................................................ 773-278-7800 ICE CREAM Algelato Chicago ..............................Page 31 ..... 847-455-5355 Chocolate Shoppe Ice Cream ..........Page 26 ..... 608-221-8640 Fox Valley Farms .............................Page 20 ..... 630-231-3005 Homer’s Gourmet Ice Cream ...........Page 19 ..... 847-251-0477 Instantwhip Chicago.........................Page 04 ..... 800-933-2500 Palazzolo’s Artisan Dairy .................Page 17 ... 800-4GE-LATO Nestle Ice Cream Company ................................ 800-531-2663 ICE CREAM-EQUIPMENT & SUPPLY Kool Technologies ............................Page 18 ..... 630-483-2256 ICE MACHINE REPAIR & SANITIZING Major Appliance Service ..................................... 708-447-4100 ICE MACHINES Apex Beverage Company ................Page 14 ....877-901-APEX ICE MACHINES-SALES-RENTAL OR LEASING Empire Cooler Service .....................Page 32 ..... 312-733-3900 Mechanical 24 ..................................................... 847-987-9738 ICE-MAKING EQUIPMENT/REPAIR & SERVICE Mackay Heating & Mechanical.........Page 21 ..... 847-381-0448 ICE-SCULPTURE AAA Nadeau’s Ice Sculptures ............................. 708-366-3333 INSURANCE Heil & Kay Insurance Agency...........Page 13 ..... 847-259-1421 Jos Cacciatore & Company .............Page 31 ..... 312-259-8200 Northern Illinois Insurance ...............Page 14 ..... 815-226-9353 Caro Insurance Services..................................... 708-745-5031 Clermont Specialty Managers ............................. 800-504-7012 Concklin Insurance Agency................................. 630-268-1600 ISU Northwest Insurance Services ..................... 888-366-3467 Society Insurance ............................................... 888-576-2438 The Horton Group ............................................... 312-917-8610 INSURANCE SERVICES Northern Illinois Insurance ...............Page 14 ..... 815-226-9353 Clermont Specialty Managers ............................. 800-504-7012 Farmers Insurance-Mark Holihan ....................... 847-823-6800 INSURANCE-INDUSTRIAL & COMMERCIAL Jos Cacciatore & Company .............Page 34 ..... 312-264-6055 INTERIOR DESIGNERS Sarfatty Associates ..............................................847-920-1100 INTERNET ACCESS All Internet Now................................................... 312-335-9495 INTERNET ADVERTISING Food Industry News ............................................ 847-699-3300 INVENTORY CONTROL Sculpture Hospitality ........................................... 773-454-1300 ITALIAN BEEF Authentic Brands..............................Page 11 ..... 708-749-5430 Bari Beef ..........................................Page 06 ..... 847-305-0056 Devanco Foods ................................Page 16 ..... 847-228-7070 Serrelli’s Foods ................................Page 15 ....877-385-BEEF Red Hot Chicago................................................. 800-249-5226 ITALIAN FOOD SPECIALTIES E Formella & Sons .............................................. 630-873-3208 Natali Brand ........................................................ 847-668-6590 ITALIAN SAUSAGE Devanco Foods ................................Page 16 ..... 847-228-7070 Anichini Brothers ................................................. 312-644-8004 JANITOR-SUPPLIES Ramar Supply Co.............................Page 13 ..... 708-233-0808 JAPANESE-FOOD PRODUCTS Kikkoman Sales USA .......................Page 08 ..... 630-954-1244 JUICERS-FRUIT & VEGETABLES Berkel Midwest.................................................... 800-921-9151 KID’S ACTIVITIES WikkiStix ..........................................Page 34 ..... 800-869-4554 KITCHEN-EXHAUST SYSTEMS/CLEANING Enviromatic Corp of America ...........Page 35 ..... 847-729-8000 Averus ................................................................. 800-393-8287 Olympia Maintenance ......................................... 708-344-0344 KNIFE-SHARPENING SERVICE Cozzini Inc .......................................................... 888-846-7785 Maestranzi Brothers ............................................ 708-867-7323 LAMB-WHOLESALE Allen Brothers 1893 ............................................ 773-890-5100 LAW FIRMS Dregerlaw............................................................ 312-322-0955 LINEN SUPPLY & RENTAL SERVICE Cosmopolitan Textile ........................................... 773-254-6100 Mickey’s Linen .....................................................773-545-7211 Party Linens by DeNormandie ............................ 773-731-9281 Valley Linen Supply............................................. 630-897-4474 LIQUOR LIABILITY/AUTO/UMBRELLA Northern Illinois Insurance ...............Page 14 ..... 815-226-9353 LIQUOR-WHOLESALE Peerless Liquors ................................................. 773-378-3908 LOCKSMITH & SAFES Keyth Security Technologies ............................... 847-433-0000 LOGISTICS COMPANIES Perishable Distribution Solutions ........................ 888-491-1641 MEAT PROCESSING EQUIP SALES & SERVICE Berkel Midwest.................................................... 800-921-9151 MEAT-SMOKED Nueske Applewood Smoked Meats .................... 800-382-2266
Food Industry News® August 2015
MEAT-WHOLESALE Devanco Foods ................................Page 16 ..... 847-228-7070 Tallgrass Beef Company] .................Page 04 ..... 312-846-1361 Allen Brothers 1893 ............................................ 773-890-5100 Anichini Brothers ................................................. 312-644-8004 Buedel Fine Meats & Provisions ......................... 708-496-3500 Kingdom Farms................................................... 312-226-4456 R Whittingham & Son Meats ............................... 708-371-1650 MEATBALLS Bari Beef ..........................................Page 06 ..... 847-305-0056 MEDICAL SUPPLIES Affirmed Medical Service .................................... 847-322-9185 MENUS-CUSTOM PRINTED Accurate Printing................................................. 708-824-0058 MILK Instantwhip Chicago.........................Page 04 ..... 800-933-2500 MYSTERY SHOPPING/HOSPITALITY SECURITY Petritis Group Inc IL Lic 117001002 .................... 847-705-6619 NACHO-EQUIPMENT & SUPPLIES Gold Medal Products .......................................... 800-767-5352 NAME-PLATES & TAGS Classic Design Awards ....................................... 847-470-0855 OIL FILTRATION DEVICES Vito AG ................................................................ 847-859-0398 OIL-FRYING Chef Mac Culinary Cooking Oils ......Page 33 ..... 708-945-9150 OILS & FATS-COOKING Columbus Vegetable Oils.................Page 07 ..... 773-265-6500 OILS & SHORTENING Chef Mac Culinary Cooking Oils ......Page 33 ..... 708-945-9150 Columbus Vegetable Oils.................Page 07 ..... 773-265-6500 OILS & VINEGAR Pastorelli Foods ...............................................800-SOS-AUCY OILS-COOKING/BULK Columbus Vegetable Oils.................Page 07 ..... 773-265-6500 Salad Oils International Corp .............................. 773-261-0500 OLIVE OILS Columbus Vegetable Oils.................Page 07 ..... 773-265-6500 Salad Oils international Corp .............................. 773-261-0500 ORGANIC FOODS Pastorelli Foods ...............................................800-SOS-AUCY OVEN REPAIR & MAINTENANCE Mackay Heating & Mechanical.........Page 21 ..... 847-381-0448 OVENS-SALES & SERVICE Cobblestone Ovens ............................................ 847-635-0172 PACKAGING Sunshine Supply Company..............Page 13 ..... 773-927-2828 PAINTING & HANDYMAN SERVICES Schubert Painting................................................ 847-606-9660 PANCAKE-BATTER & MIX Tec Foods Inc...................................Page 18 ..... 773-638-5310 PAPER-PRODUCTS Ramar Supply Co.............................Page 13 ..... 708-233-0808 PARTY-FAVORS & SUPPLIES Ramar Supply Co.............................Page 13 ..... 708-233-0808 PASTA-FRESH AND FROZEN Pastafresh Home Made Pasta ............................ 773-745-5888 PASTA-GLUTEN FREE Leo’s Gluten-Free ................................................847-233-9211 PASTRIES-WHOLESALE Gerhard’s European Desserts .........Page 19 ..... 847-234-0023 PATIO HEATERS TNG Industries .....................................................708-449-1100 PATTY MACHINES/FOOD FORMERS Berkel Midwest.................................................... 800-921-9151 PAYROLL SERVICE Payville Usa The Hero’s of Payroll...Page 17 ..... 630-366-2600 BenefitMall .......................................................... 630-320-1417 Trinet ................................................................... 888-874-6388 PEANUTS Mellos Snacks ..................................Page 30 ......773-772-8911 PEST CONTROL/PEST ELIMINATION Mc Cloud Services ...........................Page 27 ..... 800-332-7805 Presto X Pest Control ......................................... 888-627-5772 PHONE & VOIP SERVICES All Internet Now................................................... 312-335-9495 PHONE SYSTEMS Keyth Security Technologies ............................... 847-433-0000 PICKLES & RELISH Vienna Beef ........................................................ 773-278-7800 PIZZA OVEN RENTAL Chicago’s Own Mobile Pizza Co ......................... 708-305-0236 PIZZA SUPPLY DISTRIBUTORS Anichini Brothers ................................................. 312-644-8004 PLAQUES Classic Design Awards ....................................... 847-470-0855 PLUMBING SERVICES Drip Drop Plumbing..............................................630-412-1179 PLUMBING SUPPLIES Faucet Shoppe The .........................Page 23 ..... 773-478-3890 POINT OF SALE SUPPLIES Schmaus Cash Register & POS ......................... 847-675-6066 Western Business Systems ................................ 773-878-7200 POINT OF SALE SYSTEMS Alpha POS Services ........................................... 630-690-2870 Retail Control Solutions ...................................... 630-521-9900 Schmaus Cash Register & POS ......................... 847-675-6066 Western Business Systems ................................ 773-878-7200 POKER MACHINES Gold Rush Amusements ..................Page 03 ..... 630-894-0099 POLISH SAUSAGE Harczak Sausage Company ............Page 36 ..... 773-631-8400 POPCORN Mellos Snacks ..................................Page 30 ......773-772-8911
POPCORN-EQUIPMENT & SUPPLIES Gold Medal Products .......................................... 800-767-5352 POULTRY Kingdom Farms................................................... 312-226-4456 POULTRY-FRESH New S B L INC .................................Page 21 ..... 773-376-8280 PRESSURE WASHING Olympia Maintenance ......................................... 708-344-0344 PRINTING-CUSTOM ITEMS Accurate Printing................................................. 708-824-0058 PRIVATE LABEL FOOD MANUFACTURERS T F Processors.................................Page 20 ..... 847-709-2600 PRODUCE DISTRIBUTORS Premier Produce ................................................. 847-678-0780 PRODUCE-WHOLESALE Market Produce................................................... 312-666-3106 PUBLISHING Food Industry News ............................................ 847-699-3300 RE-UPHOLSTERY Chicago Booth .................................Page 33 ..... 773-378-8400 REFRIGERATED TRAILER RENTAL/LEASING Black Star Kitchens & Commissaries.................. 847-350-9774 REFRIGERATION EQUIP SERVICE & REPAIR CSI - Coker Service Inc ...................Page 32 ..... 888-908-5600 Lee’s Foodservice Parts & Repair ...Page 22 ......800-728-1102 Mackay Heating & Mechanical.........Page 21 ..... 847-381-0448 Accu-Tech ........................................................... 847-658-8440 Mechanical 24 ..................................................... 847-987-9738 REFRIGERATION-EQUIP/COMMERCIAL Custom Cooler & Freezer ................Page 10 ..... 630-879-3131 RESTAURANT EQUIPMENT FSI/Foodservice Solutions .................................. 847-719-6088 Losurdo Inc ......................................................... 630-833-2828 RESTAURANT EQUIPMENT & SUPPLIES Custom Cooler & Freezer ................Page 10 ..... 630-879-3131 Gatorchef.com .................................Page 26 ...888-94G-ATOR Olympic Store Fixtures.....................Page 20 ..... 773-585-3755 Ramar Supply Co.............................Page 13 ..... 708-233-0808 Zepole Restaurant Supply ...............Page 24 ..... 630-783-1239 Berkel Midwest.................................................... 800-921-9151 RESTAURANT EQUIPMENT REPAIR SERVICE CSI - Coker Service Inc ...................Page 32 ..... 888-908-5600 Lee’s Foodservice Parts & Repair ...Page 22 ......800-728-1102 Mackay Heating & Mechanical.........Page 21 ..... 847-381-0448 Accu-Tech ........................................................... 847-658-8440 Berkel Midwest.................................................... 800-921-9151 Cobblestone Ovens ............................................ 847-635-0172 Major Appliance Service ..................................... 708-447-4100 Mechanical 24 ..................................................... 847-987-9738 RESTAURANT EQUIPMENT-NEW & USED Bob King Auctions ............................Page 39 ..... 847-458-0500 March Quality Used & New Equip....Page 15 ..... 800-210-5895 RESTAURANT REAL ESTATE SALES John Moauro/Realty Executives ..........................708-361-1150 Kudan Group Inc ................................................. 312-575-0480 Nick Dibrizzi/Coldwell Banker ............................. 708-562-9328 Pontarelli & Company ......................................... 847-778-3571 RESTAURANT-DESIGNERS A D E Foodservice Equipment .............................630-628-0811 Losurdo Inc ......................................................... 630-833-2828 Sarfatty Associates ..............................................847-920-1100 RESTAURANTS La Scarola Restaurant ........................................ 312-243-1740 Pita Inn Restaurants ............................................847-677-0211 RESTROOM SANITATION Reckitt Benckiser-Professional ........Page 25 ..... 800-560-6619 SALAD-DRESSINGS & OILS Columbus Vegetable Oils.................Page 07 ..... 773-265-6500 Tec Foods Inc...................................Page 18 ..... 773-638-5310 SANITATION CLASSES & CERTIFICATION A + Food Training................................................ 708-349-4916 SANITATION TRAINING Illinois Restaurant Association .........Page 22 ..... 312-787-4000 Food Industry Training ........................................ 630-690-3818 SATELLITE TV SYSTEMS Prime Time Sports .............................................. 847-637-3500 SAUSAGE Anichini Brothers ................................................. 312-644-8004 Crawford Sausage .............................................. 773-277-3095 Red Hot Chicago................................................. 800-249-5226 Vienna Beef ........................................................ 773-278-7800 SBA LOANS Ridgestone Bank..............................Page 17 ..... 847-805-9520 SCALES Berkel Midwest.................................................... 800-921-9151 SEATING Clear Chair Store ................................................ 773-253-4883 Waco Manufacturing ........................................... 312-733-0054 SECURITY CAMERA SYSTEMS Keyth Security Technologies ............................... 847-433-0000 SECURITY SYSTEMS Keyth Security Technologies ............................... 847-433-0000 SEWER(MAINT)-RODDING & JETTING Tierra Environmental........................Page 10 ..... 888-551-1998 SHIPPING SERVICES Perishable Distribution Solutions ........................ 888-491-1641 SHORTENING Columbus Vegetable Oils.................Page 07 ..... 773-265-6500 SIGNAGE-INDOOR & OUTDOOR American Graphics ..........................Page 26 ..... 888-774-6270 SIGNS SpellBrite LED Signs........................Page 48 ..... 312-575-9620 SLICERS-SALES & SERVICE Berkel Midwest.................................................... 800-921-9151 Maestranzi Brothers ............................................ 708-867-7323
7/13/15 4:06 PM
Food Industry News® August 2015
THIS IS THE ORIGINAL *NICKEYS*. 50 YEARS IN BUSINESS. FREE STANDING BLDG. PLUS REAR STORAGE BLDG. IN A 50x125 LOT WITH PARKING!! COMPLETELY REDONE EXCEPT THE WALLS IN 2013, OVER $200,000 SPENT. 16 FT. HOOD FRONT @ 10 FT. HOOD IN BACK!! MORE PROPERTY AVAILABLE FOR DEVELOPMENT!! YOUR RETIREMENT IS HERE!! HURRY WITH AN OFFER!! FIN ad 4749 Sterling.ai 1 7/8/2015 4:00:24 PM GOLDEN CENTER REALTY INC. THANOS MAKRIS 708-296-5500
Thriving business since 1959 complete with full kitchen, walk in coolers, display cases, service stations, seating for 22 plus basement storage and 2nd floor 2 bedroom apartment. True “Turn Key” Opportunity! Call Bill Biros or Nancy Hotchkiss for details.
PEORIA
4749 Sterling Avenue
For Lease RETAIL/RESTAURANT PROPERTY
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708-422-0011
Well positioned property available for lease. Excellent traffic counts and great visibility! Improved 0.56 acre lot with free-standing building currently on site. Owner proposing two different building options on the site.
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CHICAGO-ROGERS PARK
Strong retail/business area just north of Northwoods Mall retail center. Easy access at heavily traveled intersection of Sterling Avenue and War Memorial Drive. $4,000/month NNN
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Neighborhood Tavern on corner of busy Touhy Ave. Sale of business and property with 7 stores. Tavern & food license. R.E., Biz and FF&E $879,995 Jeff Bernard - REIS, Inc. 312-464-0100 bernard.ja@gmail.com
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For More Information Contact:
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Justin Ferrill 309-642-1009
jferrill@cbcworldwide.com
HONIG-BELL FIN ad 1 E Cass.ai 12/10/2014 1:31:44 PM
www.cbchonigbell.com
JOLIET CITY CENTER
List Your Business in Our Directory of Services
1 E. Cass Street
For Sale C
Call today:
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847-699-3300
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CM
Your business listing will be seen by qualified readers and motivated buyers every month, in print and online
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Restaurant and Bar Join the University of St. Francis and Joliet Junior College in downtown Joliet! Historical former Loughran property in the heart of Joliet’s City Center for sale most recently operated as Crabigale’s. 1st floor build-out complete for bar and restaurant. Possible TIF funds. Commercial office income potential on 2nd and 3rd floors, or expand to banquet/private dining rooms, offices, etc. $299,000
MEMBER: CRBA
aug 41-48.indd 43
OPPORTUNITY!
Swanson’s Beverly Ritz Catering and Deli
MEMBER: CRBA
SOAPS & DETERGENTS Lee’s Chemical Solutions.................................... 844-550-5337 SOCIAL MEDIA SERVICES Stick Out Social................................Page 39 ..... 312-655-9999 SOFT SERVE-ICE CREAM/EQUIP & SUPPLIES Kool Technologies ............................Page 18 ..... 630-483-2256 SOFTWARE-FOODSERVICE Culinary Software Services ..............Page 30 ..... 800-447-1466 SOFTWARE-MEAT/SEAFOOD PRODUCTION TopshelfDS.......................................Page 23 ..... 770-883-7441 SOFTWARE-WHOLESALE DISTRIBUTION TopshelfDS.......................................Page 23 ..... 770-883-7441 SOUPS Vienna Beef ........................................................ 773-278-7800 SPA King Spa & Sauna............................................... 847-972-2540 SPECIALTY FOODS GraceKennedy Foods ..........................................305-884-1100 SPICE BLENDS Famar Flavors ..................................Page 15 ..... 708-926-2951 STEAKS-PORTION CONTROLLED Allen Brothers 1893 ............................................ 773-890-5100 STEAM CLEANING Olympia Maintenance ......................................... 708-344-0344 SUPERMARKET & DELI EQUIPMENT Leach Food Equipment Dist.............Page 30 ..... 815-712-7707 SUPERMARKET- EQUIPMENT/ NEW & USED Berkel Midwest.................................................... 800-921-9151 T-SHIRTS-CUSTOM PRINTED DLS Custom Embroidery .................................... 847-593-5957 TABLES-ALL TYPES Chicago Booth .................................Page 33 ..... 773-378-8400 Waco Manufacturing ........................................... 312-733-0054 TAMALES Supreme Frozen Products .................................. 773-622-3777 TEA-GREEN Dewdrop Tea ....................................................... 630-335-7806 TOFU PRODUCTS-ALL TYPES Phoenix Tofu ....................................Page 18 ..... 773-784-2503 TOMATO PRODUCTS Neil Jones Food Company.................................. 800-543-4356 Pastorelli Foods ...............................................800-SOS-AUCY TRADE PUBLICATIONS Food Industry News ............................................ 847-699-3300 TRUCK GRAPHICS American Graphics ..........................Page 26 ..... 888-774-6270 TRUCK-REFRIGERATED DCI Central ......................................Page 21 ..... 800-468-7478 TRUCK-SALES & SERVICE DCI Central ......................................Page 21 ..... 800-468-7478 Mercedes Benz of Chicago ................................. 312-628-4101 TRUCK-SALES NEW & USED D & S Truck Center ..........................Page 25 ..... 708-352-5551 M & K Truck Centers (Isuzu) ............Page 28 ..... 708-638-5827 M & K Truck Centers (Hino) .............Page 11 ..... 708-371-7010 TV SALES, SERVICE & INSTALLATION Prime Time Sports .............................................. 847-637-3500 UNIFORMS-ALL TYPES Valley Linen Supply............................................. 630-897-4474 Zee’s Apparel ...................................................... 773-699-1300 UPHOLSTERY CLEANING Sexton Complete Care.....................Page 18 ......847-827-1188 VEAL Allen Brothers 1893 ............................................ 773-890-5100 VENTILATING-SYTEMS CLEANING Enviromatic Corp of America ...........Page 35 ..... 847-729-8000 Averus ................................................................. 800-393-8287 Olympia Maintenance ......................................... 708-344-0344 VERTICAL BROILERS XL Manufacturing ................................................ 773-271-8900 VIDEO GAMING TERMINALS Gold Rush Amusements ..................Page 03 ..... 630-894-0099 VIDEO SURVEILLANCE SYSTEMS Keyth Security Technologies ............................... 847-433-0000 WALK IN COOLER, MOBILE, RENTAL/LEASING Black Star Kitchens & Commissaries.................. 847-350-9774 WALK-IN COOLER REPAIR & MAINTENANCE Mackay Heating & Mechanical.........Page 21 ..... 847-381-0448 WALK-IN COOLERS AND FREEZERS Custom Cooler & Freezer ................Page 10 ..... 630-879-3131 WAREWASHING PROGRAMS Lee’s Chemical Solutions.................................... 844-550-5337 WATER JETTING Drip Drop Plumbing..............................................630-412-1179 WATER-MINERAL Eagle Distributors................................................ 773-775-5777 WEBSITE DESIGN Americaneagle.com .........................Page 40 ..... 847-699-0300 WELDING & FABRICATING KOP Ind. Welding & Fabrication ......Page 15 ..... 630-930-9516 WHIPPED CREAM Instantwhip Chicago.........................Page 04 ..... 800-933-2500 WILD GAME Allen Brothers 1893 ............................................ 773-890-5100 WOOD FLOOR CLEANING & INSTALLATION Sexton Complete Care.....................Page 18 ......847-827-1188 WORKERS COMP INSURANCE Northern Illinois Insurance ...............Page 14 ..... 815-226-9353 Farmers Insurance-Mark Holihan ....................... 847-823-6800 Trinet ................................................................... 888-874-6388 YOGURT & SOFT SERVE EQUIPMENT Kool Technologies ............................Page 18 ..... 630-483-2256
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For More Information Contact:
Keith Conroy 815-347-2756 spec35@aol.com
HONIG-BELL
www.cbchonigbell.com
7/13/15 4:06 PM
FIN ad Trolley Barn.ai 3/10/2015 10:26:54 AM
THE TROLLEY BARN
CLASSIFIEDS
24216 W. Lockport St., Plainfield
For Lease Redeveloped Retail Center
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Fantastic opportunity to be in on from the beginning of the redevelopment of the historic Trolley Barn. Located in the heart of one of the most charming towns in Illinois, ownership is offering space for lease from 4,000 sf to 12,925 sf. Ideal location for a brew pub or any type restaurant that would benefit from a unique, thriving downtown location. Great visibility, easy access and on-site parking. $20.00/sf
MEMBER: CRBA
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Food Industry News® August 2015
Page 44
Chicago’s Premier Hospitality Real Estate Brokers To list your Business or speak with a Broker, contact our of�ice today at 312.575.0480. For additional listings, please visit our website at www.kudangroup.com Kudan Group
NEW LISTINGS Gold Coast- 1050 N. State St. - Blue Agave
twitter.com/RestaurantRE
Bi-level restaurant and bar in the heart of Gold Coast, surrounded by upscale hotels
Keith Conroy 815-347-2756
and restaurants.
spec35@aol.com
Size: ~6,000 SF Rental Rate: $65/SF Gross Price: $749K (Business) Agent: Juan Carlos
River North - Confidential #377
Newly built-out restaurant/bar opportunity. Features two full bars, kitchen with 22’ hood & large patio that seats 84. 5,000 SF basement includes two walk-in coolers.
HONIG-BELL FIN ad 22122 N Rt 29.ai 4/9/2015 1:49:57 PM
www.cbchonigbell.com
Size: ~5,000 SF Main Floor Price: $1,645,000 (Business & Assets) Agent: Scott/Amber
River North - Confidential #J530
Newly built-out corner restaurant in the heart of River North. Includes Incidental Liquor and Retail Food licenses. Ground Floor = 4,493 SF Lower Level = 1,259 SF Size: ~5,742 SF Total Price: $1,000,000 (Business&Assets) Agent: Jerrod
CHILLICOTHE 22122 N. Route 29
West Town - 1378 W. Grand Ave.
Existing restaurant space for lease on the corner of Grand & Noble. Open floor plan with sizable kitchen. Perfect for any restaurant, bar and/or quick-serve concept.
For Sale Entertainment Venue
MEMBER: CRBA
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5.33 acre site with softball/baseball field featuring block dug-outs, 20’ x 20’ concession/score booth with power, and a 2,400 sf building formerly housing a bar with parking in the front, and a large wrap-around deck looking out over the ball fields. Outdoor pole lights look over the perimeter of the ball field for night play. Great opportunity for new sports / dining/entertainment businesses. $189,000
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Size: ~2,280 SF Rental Rate: $28/SF Net Lease Term: TBD Agents: Scott/Amber
Wicker Park - 1520 W. Division St.
Unique opportunity to collaborate with world renowned architects Gang Studios as a tenant in this corner location. Features the only rooftop in Wicker Park. Size: ~8,700 SF Rental Rate: $22/SF NNN Agents: Jerrod/Juan Carlos If you’re considering listing your business or property, contact our office for a free consultation today.
FEATURED LISTINGS Albany Park - 4639-41 N. Kedzie Ave. - Semiramis
312.575.0480
Profitable, popular Lebanese restaurant located near Kedzie Brown line. Owner will
jferrill@cbcworldwide.com
train and provide recipes. Separate counter and lounge cater to takeout regulars. Size: ~2,000 SF Rental Rate: $3,300/Mo. Gross Price: $139K (Business) Agent: Brian SO
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HONIG-BELL FIN ad 203 S 4th St.ai 4/9/2015 1:30:13 PM
www.cbchonigbell.com
Lakeview - 2901 N. Ashland Ave. - Fiorentino’s
Long term established Italian restaurant with a 3 season enclosed patio. Occupancy of 99 with opportunity for sidewalk seating. Size: ~4,500 SF Rental Rate: $5,800/Mo. Gross Price: $199K (Business) Agent: Jarrett
Lincoln Park - Confidential #673
DUNLAP
Established business with rare PPA license and below market rent. Located steps
203 S. 4th Street
away from Diversey, Clark & Broadway intersection. Occupancy of 99. Size: ~3,600 SF Price: $249K (Business) Agents: Jarrett/Brian
Loop, South - Confidential #659
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Justin Ferrill 309-642-1009
jferrill@cbcworldwide.com
licenses. Several different special event rooms. Strong foot traffic & demographics. Size: ~4,800 SF Rental Rate: $28/SF Net Price: $249K (Business) Agent: Jarrett
Oakbrook Terrace - 17W632 Butterfield Rd. - Land Sale, Ground Lease Retail pad with all utilities already brought to site. Ideal for fast casual restaurants, banks, coffee shops or many other uses. Two pylon signs (on Butterfield & Summit). Size: ~40,840 SF Rental Rate: $7,000/Mo. Net Price: $1.4M (Real Estate) Agent: Brian !
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Highly visible 4,200 sf building available for retail, restaurant/bar or office use. Currently under short-term lease, this facility is available for immediate sale. Tenant lease expires 11/15. Located on approximately 1/2 acre site, the property has ample parking and multiple entrances allow this to be used as both single tenant commercial or multi-tenant. Facility is well maintained with nice curb appeal. $249,000
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Business established for over 70 years. Occupancy of 240. Outdoor Patio and Tavern
Restaurant / Bar Building
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MEMBER: CRBA
For Sale
Rogers Park - 1244 W. Devon/1301 W. Devon/6359 N. Wayne
Three retail/restaurant spaces available in new construction, luxury rental apartment buildings within blocks of Loyola University. Expected delivery date of October 2015. Size: 3,300/3,300/5,441 SF (Divisible) Rental Rate: $20/SF Net Agents: Scott/Amber
West Town - 1952 W. Chicago Ave.
Two-level restaurant/bar structure. Includes architectural drawings, floor plans & HONIG-BELL
www.cbchonigbell.com
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permits. Landlord will contribute to structural-capital improvements. Size: ~6,000 SF Parking: 3 Spaces Rental Rate: $20/SF Modified Gross Agent: Jarrett Kudan Group, Inc. 156 N. Jefferson St., Ste. 101 Chicago, IL 60661
MEMBER: CRBA
7/13/15 4:06 PM
Food Industry News® August 2015
Page 45
CHICAGOLAND’S BEST LOCATIONS FOR SALE 24 HOUR VOICEMAIL
Email—nick.dibrizzi@cbexchange.com
Only From
JOLIET - WILL COUNTY
2301 W. Jefferson, U.S. Route 52, Hard corner stoplight intersection. National Tenant Location. Free standing 2,700 SF restaurant with drive thru on 22,500 SF lot. PRICE REDUCTION! Available for sale or lease.
NORTHWEST SUBURBS - O’HARE
National Tenant Location Free standing restaurant 3,500 SF with drivethru, POS systems, walk in coolers, etc on 1 acre lot. Selling Real Estate Fixtures and Equipment $279,000 Bank Owned. SOUTHWEST SUBURBS - MOKENA Iconic 11,000 SF sports bar Established for 10 years with plenty of parking Completely remodeled 3 years ago. Real $$$ Maker. Owner retiring. Selling business only. Call for more information. NE SUBURBS, NORTH SHORE, EVANSTON BY NORTHWESTERN UNIVERSITY Turn key 1,500 SF fine dining restaurant Rent $2,800 per month, Gross Lease Business only $79,500
NEW - COOK CO. NW SUBURBS Pizzeria-Ristorante & More Includes Real Estate & Business. Est. since 1964. Real $$$$ maker, 4 year Federal Income Tax returns avail. Owner retiring. For R.E. & Business $899,000. It’s also a great development opp. for a national tenant. Highly confidential, must sign confidentiality agreement and have proof of funds.
MONTCLARE - BELMONT & HARLEM
Bar with 2 am tavern license Lot size: 128’x25’ or 3,300 SF Building: 1,800 SF; seats 50 Established for 40 years Real $$$ Maker For Real Estate & Business: $349,500 NEW - SOUTHWEST SUBURBS TINLEY PARK Turn key 1,500 SF 50’s diner style, brand new Turn key, fully equipped restaurant Can be used as a breakfast/lunch concept or any fast food concept. LISLE - DUPAGE COUNTY 1650 Maple Avenue Free standing 3,834 SF retail building on 39,688 SF lot. Available For Sale
NEW - BERWYN
5,000 SF turn-key restaurant Ample parking Located on Cermak Road Real Estate Fixtures & Equipment: $399,000 WILL COUNTY - BOLINGBROOK Major Intersection Free standing fast food restaurant w/ drivethru on outlot of major shopping center. Building size: 1,824 SF, seats 30 plus 20 outdoor patio; Lot size: 17,500 SF; parks 15. Available For Sale. CHICAGO NORTH EDGEWATER LIQUOR STORE Real $$$ Maker; always busy, never empty 1,700 SF. Established since 1986. Cash flow $12,000 per month; rent $1,050 per month. Selling business, fixtures & equipment. Call for more information. NW SUBURBS, GLENVIEW Turn key, fully equipped 1,500 SF restaurantbeautifully built out 3 years ago. Located in a very famous shopping center. Gross lease at $2,600 per month. Selling fixtures & equipment. Call for more information.
MEMBER: CRBA
BENSENVILLE ON IRVING PARK ROAD National Tenant Location Corner, turn key free standing fast food rest. with drive-thru. Presently operating as Brown’s Chicken & Pasta. Site was approved for a Popeye’s Chicken. 2,100 SF bldg., seats 40 on 97.47x150, 14,620 SF lot. For Sale: $450,000. Real Estate taxes: $6.29 per SF
Nick Di Brizzi 888-317-7721
NEW: SOUTHWEST SUBURBS Oak Forest (147th & Central) Turn-key 1,250 SF Carryout/Delivery restaurant Build out as pizzeria with black iron or any other food concept. Located in strip center next to 7-Eleven. $1,700 a month gross lease
SOUTHWEST SUBURBS-WILL COUNTY
Turn-key, successful family owned established 30 years. Owner retiring-free standing 2,100 SF bldg. seats 34 inside & 20 outside. 39,063 SF lot parks 40 on busy four lane road. Token operated batting cages/Real $$$ maker. For Real Estate and business $550,000.
We have bank owned foreclosures; commercial and residential. For more Confidential Listings, Call Today! 1-888-317-7721. Se Habla Español. COMMERCIAL/RESIDENTIAL BUILDING Tavern with Real Estate Corp. lic. with 4am and public place of amusement licence. Total of 11 units in 3 adj. buildings. 7000 N. Clark area, Rogers Park. Property is 100x100. All brick. Has driveway and 3 car garage. Tavern is 1,200 sq ft. $1,035,000 •••••••••••••••••••••••••••••
10,400 sq. ft. warehouse 5 pkg. spaces. 4131-33 N. Rockwell, Chicago Heavy duty electric. 600 amp service - 3-phase. Beautiful area / Residential 150 ft. to scenic Chicago River. $1,025,000 •••••••••••••••••••••••••••••
7 Unit Building 3121 N. Cicero. 4 apts. with tavern & food. Liquor license. Lot 50 x 125. Some financing available. $795,000
Call Wesley at 773-671-1273
CHICAGO RESTAURANT FOR SALE
Successfully family-operated since 2004. Authentic Hawaiian quick service restaurant with a great reputation. Owner is retiring and would like to sell the business as well as the brand. This will give the new owner complete ownership and franchise rights if they should decide to expand. Will train new owners. Serious inquiries only. We are mainly English speaking, but also Chinese speaking. Please email or call.
773.742.5110
aechicago4sale@gmail.com
FOR SALE
Dine-in, carry-out BBQ and catering business for sale. Retiring, est. in 2000. Unlimited potential, cheap rent on major thoroughfare. In far Southwest suburbs. For info, please call: 815-325-9501 Terms negotiable.
FOR SALE
FAST FOOD RESTAURANT & CATERING, ESTABLISHED 24-YRS Located in NW suburbs on major 4-lane road. Nearby well-known college, residential and industrial areas.
Business $125,000 Property & Bus. $395,000
630-251-3988
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
A BEAUTIFUL SUMMARY OF BUSINESSES FOR SALE
BREAKFAST-LUNCH BREAKFAST-LUNCH DEVELOPMENT SITE FAST FOOD FAST FOOD FAST FOOD FAST FOOD FAST FOOD FAST FOOD & PIZZA PIZZA / MEXICAN RESTAURANT RESTAURANT RESTAURANT ITALIAN RESTAURANT ITALIAN RETAIL STORE(S) SPORTS BAR SPORTS BAR & PIZZA SPORTS BAR & RESTAURANT SPORTS BAR & RESTAURANT SPORTS BAR & RESTAURANT SPORTS BAR & RESTAURANT
Free Standing - Business Only (With Property $350,000) $125,000 Free Standing - Business Only (With Property $795,000) $350,000 37,500 sq. ft. - Busy Main Street - (25,000 sq. ft. $450K) $790,000 Free Standing - Corner - Excellent Traffic Pattern - Since 1964 $115,000 Successful and Profitable Fast Food with Drive Thru. $125,000 6 Days, EZ to Run, Fantastic Location, 50 Seats $145,000 “One of a Kind” - Same Owner ~20 Years - 6 Days - Great Business $165,000 With Property - Free Standing - 34 Years With Same Owners! $255,000 With Property - Free Standing - Business Only? Let’s Talk $275,000 Fully Equipped, Ready to Go; Are You Ready? Just Pay Rent $1 Excellent Restaurant Since 1969 - Fantastic Possibilities $199,000 With 6 Apartments! - Same Owner 40 Years - (Business $170,000) $645,000 Business Only - Authentic Italian - Outside Patio - Private Rooms $275,000 With Property - Bar - Profitable - Well Known - Video Poker $995,000 2 Retail Stores Fully Occupied - A Good Investment Deal! $119,000 With Property - Plus Rental - Owner Retiring After 29 Years $329,000 With Property - Since 1965! - A Super Deal - Business only $195K $1,495,000 Bar Tavern Restaurant in Chicago’s Jefferson Park Area $695,000 With Property - Well Known Place; a Popular Destination $695,000 With Property - Bar - (Business only $345,000) -Short Hours $1,625,000 Restaurant - Bar - Pizza on 3.5 Acres Property - Reputable $2,250,000
Moreover, call us at (773) 743-2100 for:
1) Property Management, 2) FREE Market Evaluation of your business, 3) FREE FARMERSTM insurance quote
MEMBER: CRBA
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FIN ad 5025 W American Prairie.ai 6/9/2015 6:09:04 PM
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TO PLACE CLASSIFIEDS, CALL 847-699-3300
PONTARELLI ASSOCIATES Real Estate Services Restaurant Brokerage Division
Vince Ferraro NORTH SHORE
Café with advantageous lease and liquor license. Intimate dining room seats 50 plus, 30 on the comfortable alfresco patio. Cooks love the fully fixtured, well designed kitchen. Owners wish to retire after 30x successful years. Verifiable, profitable books!! Priced to sell! Biz, FF&E @ $169K.
FAMILY DINER
NW side, Chicago. Affluent area. Stoplight corner with parking. Established 40 years. Newly remodeled. Pristine. Seats 88. GREAT LEASE w/ 3 renewal options for a long term absentee owner — this could be a “GOLDMINE”! Biz, FF&E @ $149K
BUSINESS OPPORTUNITIES ITALIAN BISTRO W/ BAR
• Free standing approx 4,500 sq ft. w/ dining, storage, etc. Newly remodeled. A community favorite. Sales exceed $1M plus. Asking mid $3Ks. Very favorable lease. Business only.
ASIAN FLARE
Food Industry News® August 2015
PEORIA
5025-5037 W. American Prairie
For Lease Prairie Place
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Multi-tenant shopping center with two units available for lease, including an end-cap unit. Units are 2,500 sf each. Ample paved parking for customers. C-2 zoning. Exciting location adjacent to upcoming Lousville Slugger Stadium! Ideal spot to open your restaurant to take advantage of event traffic! Great accessibility and visibility in major retail/commercial area. $14.50/sf NNN
• Est. over 14 yrs. Seats over 350 w/ banquet room. Facility 11,000 + sq. ft. on 2.2 acres. High volume sales. Very confidential. Call for details. M
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FAST FOOD IN OAK PARK
Stoplight corner in near West suburb. Established 15 years. Seats 90. Parks 15. Patio. Solid lease. Must sell! BIZ, FF&E @ $150K...OBO!
For More Information Contact:
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Justin Ferrill 309-642-1009
jferrill@cbcworldwide.com
COUNTRY RESTAURANT
Just over the border! Elegant, intimate, updated restaurant & bar. Seating over 75...banquet room seats 200 with bookings into 2016...Apartment is 1,400 sf with 3 bedrooms and 2 baths... all housed in a beautiful Victorian building nestled in oak trees on 21/2 acres! Plenty of parking. Established 1991. Owners retiring. REAL ESTATE, BIZ, FF&E @ $625K.
SITE
Former “Cugino’s”, 1881 E. Oakton, Des Plaines. Seated 120. Parks 36. No FF&E. Paved lot, 13,200 sf. Well maintained building, 2,600 sf. Liquor license available. Fantastic location at Oakton & River! New Price! REAL ESTATE @ $599K
CREPERIE
This specialty café has been established for over 4 years and enjoys an excellent reputation. Located on the main street of an affluent northwest suburb, it’s a local favorite after church and the show...not to mention it’s varied selections at lunch and dinner! Low labor, true “turn-key” business @ $59K...OBO!
• Famous - 40 yrs. est. - restaurant chain. Looking to expand business for potential operators. Multiple locations available. High volume. Prices w/ property & business starting at $869K to $1.589K. Very confidential! Call for details.
PANCAKE HOUSES AVAILABLE
HOT DOG!
Freestanding. Brick. Signalized corner. Signage. Great kitchen. Basement. Seats 136. Parks 56. 7am - 3pm! Profitable! Est. 30 years! Liquor license available. Illness forces sale! Drastic price reduction. REAL ESTATE, BIZ, FF&E @ $250K!!
• Just listed - 4,000 sq. ft. pancake house, high sales, seating for 140, parking for 50, newly remodeled! Asking upper $300’s. Call for details! • Chicago location. 3,000 sq. ft. Seats 120. Long term, favorable lease Limited hours. Possible owner financing. Asking $99,000 OBO.
JUST LISTED
Just listed! Located at fantastic signalized intersection in NW Chicago. Unique menu. Great reviews. Illness forces sale. Confidential. Call for information. BIZ, FF&E @ $99K.
• Sports bar, free standing bldg, 7,000 sq. ft. plus, located on 2 acres. Great volume. Wellestablished. Business only. Asking mid 3Ks. Property available.
ASSET SALE
REST/BAR/BANQUETS
GREAT FOOD...FAST!
Just listed! NW Suburb. The build-out, decor and ambiance of this venue are spot on for a “Pub” or “Sports Bar.” Dining rooms, bar and fully fixtured kitchen are in pristine condition. Basement with walk-in coolers and office included in rent. Lease: 5 years with 5 year option at below market value. VIDEO GAMING allowed! FF&E @ $125K
KITCHEN AND PUB
New! Fantastic opportunity to buy a new business doing substantial volume with monthly increases. Current operator, a restaurant veteran, specializes in creating concepts and moving on. This is another winner!! Freestanding building seats 175. Unique decor. Parks 200. Signage. Patio. New FF&E with large kitchen. Liquor license. Bar room and...yes, VIDEO GAMING!! Great lease. Possible financing. Affluent NW suburb. Kane County. Biz, FF&E @ $250K
JUST LISTED
* Italian Café, Elmwood Park * Sports Bar w/ gaming, Lake Villa * Coffee Roasting Plant, Chicago
MORE LISTINGS AVAILABLE–CALL! SELLING? ALWAYS CONFIDENTIAL!
VinceF@realtychicago.com
CALL 847/778-3571
MEMBER: CRBA
SOUTH OF THE BORDER
DELLS AREA
MUST SELL
www.cbchonigbell.com
Contact Tom Traina tom@eatz-associates.com 1-847-651-3834 www.eatz-associates.com
• Established 50 years. Mexican restaurant. Local chain. Approximately 5,900 sq. ft. Seats up to 300 w/ banquet hall. Business only $199,990 w/ favorable lease. Property available. Call for details.
Turn-key operation, fully equipped with liquor license. Freestanding building with upper level living quarters. Located on a large, paved lot in booming Plover, Wi. Loyal local customer base plus tourists! Owner retiring after 28 years! Call for details. REAL ESTATE, BIZ, FF&E @ $387.5K MUST SELL! One of the most popular hot dog stands in Chicago! Pristine condition. Outstanding build-out and equipment package. Compact—quality built for speed. Short hours. Good lease. EZ op. Name established for over ten years. Lakeview area! Highly confidential. Price reduced! FF&E @ $50K!!!
HONIG-BELL
SPORTS BARS & PUBS
• Western burbs. High volume. 6-days a week operation. 7,000 + sq. ft. with very favorable lease. Sales exceed $2.5M firm. Asking $699K. Business only. Confidential! Call for details.
Thinking of Buying or Selling? Call John Moauro!
Ambassador
9999 West 143rd Street Orland Park, IL 60462
Broker/Appraiser Always Confidential
(708) 361-1150 Email: jmoauro@aol.com Web: www.johngmoauro.com
Indian Restaurant and Bar – NW Subs NEW • 2014 Sales $600k • Rent: $4,917 • Asking $229k
High Volume BBQ Rest w/ Drive Thru Far SW Subs– Price Reduced • 2014 Sales $745k • Rent $5,150 • Asking $325k
Cold Stone Creamery – Far NW Subs NEW • 2014 Sales $305,389 • Rent $4,169 • Asking $115k
Pizzeria – Far SW Subs • Rent $800/mth • Sales approx. $10k/mth • Asking $32k
Cold Stone Creamery – Lake Geneva NEW • 2014 Sales $226,843 • Rent $4,000 • Asking $112k
Rosati’s Pizzeria – Far SW Subs • 2014 Gross Sales: $489k • Rent $2,489 • Price $239k
Pizza, Catering Pasta – NW Subs –NEW • Rent $1,400 • Picard Spitfire 24 pan Pizza oven • Asking $79k
Vietnamese Restaurant – Rockford • Sales $500/day • Rent $3,429 • Asking $35k
Philly Steak Sandwich – Lincoln Park NEW • 600 SQFT • Asking $50k Restaurant & Bar Lake Geneva with Property • Same owners since 2004 • Seats over 175 outside • Asking $1.85MM Hot dog, Beef and Gyros with Property Far NW Subs – Price Reduced • In the process of adding gaming • Asking $999MM Fast Casual Asset Sale – Oakbrook • 3000 SQFT • Rent $11k/mth • Asking $39k/OBO
Pizza – Elmwood Park area – Price Reduced • 2014 Sales $535k • Rent $2,700 • Asking $99k Mexican Fast Casual Franchise NW Sub – Price Reduced • 2014 Sales $700k • Rent $8,200 • Asking $135k Franchise Resales • Subways • Red Mango • Papa Johns • Moe’s SW Grill
- - FOR SALE - -
STELLAR OPPORTUNITY to own a piece of history. One of the north shore’s finest dining get-aways, offered for sale. Five-star maintenance on this turn of the century farm house, all inclusive in this 150 seat Wisconsin fine-dining restaurant and bar.
262-914-3346
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! E L A S etter
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