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TAQUERIA LOS COMALES
AROUND CHICAGO: BLUEBERRY HILL CAFE ..... 29 CHEF PROFILES ..................................... 20 CHICAGOLAND NEWS ............................... 27 CLASSIFIEDS .................................... 35-38 DINING WITH MS. X .................................. 4 DIRECTORY ...................................... 33-35 NATIONAL NEWS ..................................... 8 NUGGETS ............................................. 16 PEOPLE SELLING THE INDUSTRY .................. 28 TRAVEL: MAYFLOWER MYSTERY TOUR ......... 42
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Pictured above is Camerino Gonzalez, founder & CEO of Chicago’s own Taqueria Los Comales. Pictured along with Mr. Gonzalez are the company’s rising second generation leaders, Larry Gonzalez and Christine Gonzalez-Valentin. This picture was taken at the “original” Taqueria Los Comales, located in the heart of Chicago’s Little Village neighborhood. It all began in the early 1970’s when founder, Camerino Gonzalez began selling tacos at the neighborhood pool hall. After some time, these authentic tacos became so popular, young Camerino decided to open his first brick & mortar restaurant. He ended up borrowing money from a close friend after every bank he visited turned him down. With a small amount of money in hand, Camerino took a chance & the first Taqueria Los Comales restaurant, at the corner of 26th Street and Kedzie Avenue was born. As the Little Village neighborhood demographic changed, more Latinos began to move into the community. As a result Los Comales became the cornerstone of the neighborhood and a favorite meeting place of locals. Continued on page 30
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Food Industry News® December 2018
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The 2018 White House Christmas Tree Selected
Christmas tree grower, Larry Smith of Mountain Top Fraser Fir waited for the arrival of special guests from our nation’s capital who were sent here to select the 2018 White House Christmas tree. White House Chief Usher, Timothy Harleth and White House Superintendent of Grounds, Dale Haney arrived at the appointed field in rural Newland, North Carolina to look over dozens of choice firs in order to select the perfect tree. Last summer, Smith was named Grand Champion in the National Christmas Tree Association’s Christmas tree contest. With this award, goes the honor of presenting a Christmas tree to the White House. Mr. Smith is celebrating his win, after four previous attempts to win the honor of providing a tree to the White House. After much searching, measuring and consultation with Mr. Haney, Chief Usher Harleth selected a 19 ½ foot tall Fraser fir to be displayed in the Blue Room of the White House this holiday season. This special tree has to fit exact and particular specifications to go on display is such a historic room. “I feel as though I have finally won the Super Bowl, It’s a great honor to represent the Christmas tree industry FOOD INDUSTRY NEWS by providing the Official 1440 Renaissance Drive, Park Ridge, IL 60068 White House Christmas 847-699-3300 Tree in 2018.” Members Valerie Miller, President and Publisher Mark Braun, Associate Publisher of the National ChristTerry Minnich, Editor mas Tree Association Cary Miller, Advertising/Vice President 847-699-3300 x12 have presented the offiPaula Mueller cial White House ChristClassifieds/Office Manager mas Tree for display Nick Panos, Corporate Counsel Davy Kusta in the Blue Room since Independent Advertising Consultant 1966. 2018 will mark the (708) 439-1155 James Contis 1927-2013 53rd year a member from the National Christmas Food Industry News Issue 12, December 2018 (ISSN #1082-4626) is published monthly, $49.95 for a Tree Association has prethree-year subscription, by Foodservice Publishing, 1440 Renaissance Drive, Suite 210, Park Ridge, IL sented the official White 60068-1452. Periodical postage paid at Park Ridge, IL, and additional mailing offices. House Christmas Tree. POSTMASTER: Send address changes to Food Industry News, 1440 Renaissance Drive, For information on real Suite 210, Park Ridge, IL 60068-1452. ___________________________ Christmas tree selection For advertising or editorial information, call (847) 699-3300 or online: www.foodindustrynews.com This publication cannot and does not assume the responsibility and care tips, or to find a for validity of claims made for the products described herein. Christmas tree farm or lot Copyright © 2018 Foodservice Publishing Co., Inc. WE SUPPORT: in your area, please visit Illinois Restaurant Association National Restaurant Association www.realchristmastrees. American Culinary Federation org. Club Chefs Association of America Greater Chicago Club Managers Association of America
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Via Pizzeria 1-2-3
Via Pizzeria 1-2-3 introduces a new line of “old school” Italian specialty products. The decision was made to create this line so everyone could enjoy Italian favorites right in their own kitchens. It has been their dream to have everyone able to make and experience these products with such ease and consistency, with recipes that their mothers and grandmothers made. Their new line of products include Panzerotti, Focaccia and Neapolitan pizza dough mixes as well as their own Neapolitan style pizza sauce. This saves time, labor and it’s easy to prepare. Via Pizzeria 1-2-3 is ideal for foodservice, catering, retail and buffets. For more information, see their insert over page 9 of this issue.
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Culver’s Skill for Amazon Alexa Launched
e e r F y r i a Vegan D e t a l o c o h Belgian C e k a c e s e Che
Fresh Frozen Custard fanatics have one more way to discover which Flavor of the Day their local Culver’s restaurant is serving. Culver’s guests can now get the scoop through their Amazon Alexa-enabled device. The Culver’s skill for Amazon Alexa allows guests to quickly hear about the Flavors of the Day as well as upcoming flavors at nearby locations. To discover which flavor is being served at their
Food Industry News® December 2018
DINING WITH
MS. X DECEMBER, 2018
ABRAM GALE BAR & GRILL 2366 N. NEVA CHICAGO, IL 773-804-6010. I was invited to a
birthday party which was being held at this bar. They have flat screen TVs displayed around the space for those interested in watching sports, a DJ playing some great dance music and a huge dance floor in the middle of the place for dancing. That dance floor was packed all night. If you need some munchies while you’re hanging out, they have some appetizers including chicken wings and fries. I had a good time here!
ALTTHAI 40 S. Arlington Hts. Rd. ARLINGTON HEIGHTS, IL 847-797-7843. Casual, nice looking
restaurant. The food and service was really good. We started out with the cucumber salad which was light and refreshing. Our entrees included Pad Thai Noodles with chicken, always one of my favorite Thai dishes and an order of noodles with shrimp. You can spice it up if you like. The cuisine was plated beautifully.
DAN’S HOMEMADE CANDIES 1003 Plainfield Rd. JOLIET, IL 815-722-0712. This place is the second longest running business in Joliet. It’s a candy store known for their homemade candies which include a big selection of creams, caramels, toffee and barks. They even have sugar free candies. I tried some of their caramel apples which are seasonal. I tried three different apples; one was with plain caramel, the second was with caramel and peanuts and the third was chocolate. Oh so good! You can order their candy online too; great idea for holiday gifts.
Rich chocolate cheesecake made with semi-sweet Belgian chocolate, locallysourced tofu and vegan cream cheese, baked on a layer of old-fashioned cocoa cake. Certified vegan! In a tray or single serve slices. foodservice.elicheesecake.com sales@elicheesecake.com . 800.999.8300
nearest Culver’s location, all guests have to do after enabling the skill is say, “Alexa, ask Culver’s what is the Flavor of the Day.” Guests can also find out which flavor is available at a specific Culver’s location and discover which locations are serving their favorite flavor. “According to independent research, about 39 million Americans own smart speakers, like Amazon Echo, and the use of voice search is on the rise,” said Julie Fussner, vice president of marketing for Culver’s. “The Culver’s skill for Amazon Alexa updates our Flavor of the Day program and helps our guests more easily enjoy their favorite flavors.” - culvers.com
Love what you do for a living and let go of those who do not respect it, for they do not respect you.
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KILWINS 208 State St. MADISON, WI 608661-4431. Walking through town, I stumbled upon this candy
shop. On the counter, they had just finished making some jumbo milk chocolate pecan turtles. Who could resist these? I got some of those plus some chocolate covered orange peel along with a couple packages of assorted chocolate covered pretzels. There were even a few white chocolate pretzels in the mix. On display there was a bunch of boxed candy for sale too.
MACHINE SHED RESTAURANT 747 E. State St. ROCKFORD, IL 815-229-3276. Dedicated to the
American Farmer. There is a tractor parked in front of the restaurant. When you walk in they have a store with some interesting items for purchase. They have a cheerful, spacious dining room. I stopped in for some breakfast .The waitress asked me if I wanted to start off with some of their famous cinnamon rolls; I‘ll try those next time. I ordered the Cakes & Everything breakfast; eggs, Applewood bacon and pancakes. Great friendly service!
NAPER NUTS AND SWEETS 10 W. Jefferson Ave. NAPERVILLE, IL 630-3355-5330. They were
making caramel corn when I walked in and the aroma was divine. They offer so many different kinds of candy in this store. There were packaged candies including some nostalgic items. There were jars filled with all types of gummy candies. They had a good selection of chocolates and fudge too. I found some blue raspberry licorice laces which were so fresh.
THE OLD FASHIONED 23 N. Pinckney St. MADISON, WI 608-310-4545. This place came highly
recommended. I dined there on a Wisconsin football game day; the place was filled to capacity. It was so lively and fun. I tried their Wisconsin cheese curds which were delicious along with some breakfast. The breakfast potatoes were so good and the bread was locally sourced along with the jam. They even had walleye and eggs on the menu. I’ve never seen that before. They were serving a lot of Bloody Mary‘s and they had an extensive selection of beer.
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Food Industry News® December 2018
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Hey Nonny - Gastropub and Music Destination
Chicagoland better be ready for food that rocks! Hey Nonny, the area’s newest music venue and eatery opened to the public in Arlington Heights in October. They’ve announced their farm-to-table gastropub menu to compliment the best Chicago and touring musicians who will perform in the listening room six nights a week. Created by the “Tattooed Chef” Jay Ruff, Hey Nonny’s menu features shareable plates, entrees, boards, spreads and more sourced from local farms. Mouth-watering dishes that are soon to be foodies’ favorites include charcuterie and cheese boards, pork belly poutine, edamame hummus, roasted bone marrow, lamb shank, bone-in wild boar chop, crispy skin trout, heirloom bean ragout, plus a unique Jar Menu. For more info, visit www.heynonny.com
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In-N-Out Holds Its Values
In-N-Out Burger has stayed true to its minimalist menu, gradual pace of expansion and family-run corporate structure, with the founders’ granddaughter as president and every store owned by the company. That in-house mentality extends to each location, as the average In-N-Out manager has more than 15 years’ experience, a six-figure salary and part of the profits. – Adapted from Forbes
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Food Industry News® December 2018
National News
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American Airlines, Los Angeles World Airports break ground on a $1.6 billion reimagining of Terminal 4 and 5. The project marks American’s largest individual investment at an airport in its 92-year history and reaffirms the airlines commitment to Los Angeles. Aurelio’s, Chicago’s oldest franchise pizza chain is opening a new location at 6415 US -110 in Ramsey, Minnesota. Blue Chip Casino, Hotel & Spa located at 777 Blue Chip Drive in Michigan City, Indiana, Event Center Expansion Coming Fall 2019. The Expansion will add another 14,800 square feet of event space including a new 11,000 square foot ballroom divisible into six single rooms and 3,800 square feet of pre function space. Great Lakes Expo, Fruit Vegetable & Farm Market & Michigan Greenhouse Growers Expo will be held Dec. 4-6, 2018 at Devos Place Conference Center and the Amway Grand Plaza Hotel in Grand Rapids. Michigan. JD Power 2018 U.S. Pharmacy Study ranks Wegmans highest in Customer Satisfaction among Supermarket Pharmacies with a score of 906. PepsiCo. Inc. recently announced a new goal to strive to use 25 percent recycled content in its plastic packaging by 2025. Target unveils its plans for creating an unforgettable toy experience for shoppers this holiday season. The retailer is adding near a quarter million square feet of new space for toys across more than 500 stores and will complete remodel of toy de-
For more than two decades, David Venable has helped others make and eat good food. Here he continues his passion for tasty, easy comfort meals with 110 fail-proof recipes that utilize time-saving tips, ingredients, and appliances that home cooks can use every day. Forget making it all by scratch—Venable shows you how you can put great food on the table in record time. In this book, you’ll find fast and simple cooking methods for everything from soups and salads to appetizers and entrées to sides, noodles, desserts, and special occasion beverages. Loaded with mouth-watering full-color photographs for every recipe, Comfort Food Shortcuts is a cookbook you’ll have plenty of time to return to again and again.
partments in more than 100 stores. The Quality Inn brand opened its 1,600th U.S. hotel in Bellevue, Washington. Choice Hotels ‘Founding Brand continues growth as one of country’s largest midscale hotel brands. The Indianapolis Airport has been ranked as the top domestic airport in the U.S. for the fifth year in a row in the Conde Nast Travel Reader’s Choice Awards. Starbucks recently opened a Starbucks Signing Store, the first of its kind in Washington D.C. which is led by a diverse team of employees who are all fluent in American Sign Language. Walmart will be breaking ground on a new project. Shafer, California will be the home of Walmart’s first hightech distribution center for fresh and frozen groceries.
The Hyatt Place-brand unveils its new elevated region breakfast experience at Hyatt Place across the U.S. Hyatt Place Hotels will now feature regional breakfast rotations, each giving guests a taste of the region they are visiting.
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Food Industry News® December 2018
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Call Today to See How You Can CA$H IN On This Opportunity: (800) Lipari Foods Acquires Heagy Foods
Lipari Foods, a leading Midwest food distributor based in Warren, Mich., closed on the acquisition of the specialty deli company, Heagy Foods, including the Guernsey’s Gift brand. Heagy Foods is headquartered in Lancaster, Pennsylvania. The opportunity increases Lipari’s eastern Pennsylvania distribution area along with expanding their portfolio of specialty deli product offerings. Thom Lipari, President and CEO of Lipari Foods says: “We are excited to team up with a solid, service driven company like Heagy Foods. Adding a variety of their specialty deli products to Lipari’s portfolio along with ability to expand the Lipari distribution footprint will surely bring added value to both Lipari’s existing customers as well as customers that are currently serviced by Heagy Foods.” Lipari’s strategic position continues to be one of the premier “perimeter of the store and specialty grocery distributors in the US. The acquisition of Heagy Foods is a natural “next step” for Lipari, as Lipari continues to expand their service area within Pennsylvania and beyond. Lipari Foods was founded in 1963 by Jim Lipari, who began his career by delivering unique products from the back of his Buick station wagon. Today Lipari Foods is a leading independent “perimeter of the store” distributor in the Midwest, delivering a wide range of quality bakery, dairy, deli, packaging, seafood, meat, specialty grocery, foodservice, confectionery, convenience food and beverage, ethnic specialty foods and health, wellness and beauty products to over 6,000 customers across 14 states.
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Shake Shack Expansion Shake Shack is entering Mexico City next year and plans to have 30 locations in Mexico by 2028. The chain is working with Mexican hospitality group Grupo Toks to grow in the country, and also plans to expand to mainland China with a Shanghai location next year. – Adapted from Eater
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Do You Have a Hidden Hazard in Your Kitchen Exhaust System? We asked Steve Schreiner from HOODZ of Schaumburg and Barrington a restaurant kitchen exhaust system cleaning service provider about common hazards his team sees when working with restaurants that are transitioning to HOODZ from other vendors. One of the most common hazards that our team encounters is electrical wiring run through all or a portion of the grease duct system. Pictured (to the right) is a portion of the electrical wiring that is running through the grease duct. Not only is this against the NFPA 96 codes but the wiring is exposed in the junction box and the armored cable has cracked leading to the potential of cutting the insulation around the wire. All of this is happening within a grease duct. All it takes is one spark from one of these unprotected wires. This puts the restaurant and staff at a massive risk of a catastrophic fire. When our team informs the restaurant of the hazard it is usually the first time they are hearing about it. Communication is key. If the customer doesn’t know there is a problem, it is unlikely to get fixed until after there has been a fire resulting in loss of productivity or worse. It is HOODZ job to communicate these hazards to customers to reduce the risk of fire, which is why restaurants choose them. They remove the grease from your kitchen exhaust system to the NFPA 96 standard, and also provide ongoing training to their teams to spot hazards. For more information, visit hoodzinternational.com
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STARTS WITH THE
Food Industry News® December 2018
RIGHT BREAD
Page 11
Get Festive with The Fifty/50
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Arby’s LTO Duck Sandwiches Arby’s has offered duck sandwiches for a limited time at 16 of its restaurants. The chain has had success with previous limited-time offerings featuring game meats, and selected the 16 restaurants based on their proximity to duckhunting areas.
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Food Industry News® December 2018
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In Just ten years, Doughboy Restaurant Group, has made its mark on Chicagoland’s dining scene. The incredible foresight started with Rich Labriola who founded Labriola Baking Company, the first company to bring unusual artisan bread creations to the local and then the national food industry. Richard spent 25 years fine tuning bakery formulas and then sold the company in 2013.
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His current passion is creating memorable dining experiences for guests with his restaurants ; Labriola Café & Bakery and Labarra Ristorante both located in Oakbrook, IL and Labarra Ristorante in Riverside, IL and Labriola Chicago. Richard also owns Stan’s Donuts and Coffee. They currently have 10 locations throughout Chicago and the surrounding suburbs.
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Food Industry News® December 2018
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Remember that rain, whether cleansing or a flood, is never just rain. Similarly, we are not just our jobs; we are individuals and elements of our society. We are merchants; we are business owners. We also hold an enormous amount of power. We employ people, we pay heavily into local and state taxes, and we control the supply and demand of many of the brands that consumers –our customers– either prefer or expect us to to introduce. Someone once said, “A person who is not afraid of looking like a fool gets to do a lot more dancing.” We, as the businesses that keep many neighborhoods alive by staying there through thick or thin need to hold a tight rein on being strong: 1. Tell our local aldermen, representatives and neighbors what we bring of value and what we expect in return. 2. Negotiate your lease. 3. Demand that utilities are always working 100%. 4. Be the center of your area’s community relations. 5. Inspectors don’t run your business, but they can ruin it. Report them. 6. Keep a good attorney. No municipality wants to become embroiled in legal or lengthy negativity. You hold the cards here; use them.
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By Kerry Lavelle One of the most common and most effective means of financing a new restaurant venture is by raising money from private investors. Generally, securities laws require that potential investors in these private offerings receive a private placement memorandum (PPM) describing the proposed venture and detailing the terms of their potential investment which protects the entrepreneur/owner. Below is a list of the top ten mistakes entrepreneurs make with respect to PPMs: 1) FAILING TO USE A PPM ALTOGETHER – The biggest mistake an entrepreneur can make is not thinking a PPM is required. Failing to issue a PPM can violate federal and state laws and can create significant legal exposure for the entrepreneur from claims brought by investors. 2) PROVIDING INACCURATE INFORMATION – Simply issuing a PPM to potential investors does not fulfill your obligations. That PPM must be thorough and accurate to ensure that those potential investors fully understand their opportunity by way of a full disclosure. 3) FAILING TO MAKE NECESSARY DISCLOSURES – One of the most important aspects of a PPM is the disclosure of risks the business will face. Potential investors must be aware of the factors that could cause the business to fail. 4) NOT USING AN ATTORNEY – A PPM is a complex document that should not be drafted without the assistance of an attorney experienced in private placements. The costs of defending yourself in litigation against an unhappy investor will far outweigh the legal fees you will save in not hiring an attorney to assist with the PPM. 5) USING A TEMPLATE – Aside from hiring an attorney, do not make the mistake of using a template you find online for your PPM. Every deal is different and therefore requires a customized PPM. 6) NOT FILING THE NECESSARY REGISTRATIONS – PPMs are used in offerings that are exempt from the complex registration requirements that apply to public offerings. Failing to file the necessary and much simpler private placement registrations is a violation of federal and state law. 7) FUNDRAISING THROUGH PUBLIC ADVERTISEMENTS – To qualify for these exemptions, the offering must be private. Any public advertisement of the offering could make the offering “public” in the eyes of the federal government, in which case such exemptions would not be available. 8) FAILING TO UPDATE A PPM TO REFLECT CHANGES IN INVESTMENT TERMS – The terms of an offering will very often change during the course of the offering period. To ensure that all potential investors have the most accurate and up-to-date information, updated PPMs reflecting changed terms should be issued to anyone who previously received a PPM. 9) NOT TRACKING THE PPMS YOU HAVE ISSUED – So that you can make sure that all necessary parties receive the necessary updates to your PPM, and so you are aware of everyone who has been given the opportunity to invest in your business, it is important to keep track of everyone who has received a PPM. 10) NOT TRACKING ACCREDITED VERSUS UNACCREDITED INVESTORS – Securities laws classify investors as accredited or unaccredited depending on their financial circumstances, among other factors. Registration exemptions available to private offerings limit the number of unaccredited investors who can participate in an offering. To ensure compliance with this limitation, you must keep track of the unaccredited investors who intend to invest, if unaccredited investors are permitted at all. If you have any questions about fundraising using a PPM, contact the attorneys of Lavelle Law at 847-705-7555, or see his ad on page 15 of this issue.
HUNGRY FOR A BETTER BOTTOM LINE?
______________________
Top 10 Mistakes in Getting Private Investors
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Food Industry News® December 2018
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Fannie’s, 5040-44 W. Montrose Ave., Chicago, got WGN’s top pick for biscuits and gravy; the following day, lines were out the door. Fannie’s began as a brother and sister stand at area farmers’ markets, opened their fi rst brick and mortar inside the Eisenhower Library in Harwood Heights, Illinois and expanded to their Chicago location.
Cold Vacuum Distillation – The Future of Distilled Spirits? The basics of distilling liquor have remained relatively constant since it was invented (arguably) a few thousand years ago. Sure, the processes and equipment have improved, but the basics of boiling a fermented mash containing ethanol and water to concentrate the boozy goodness in the vapor, and then condensing it, has not. Enter Skeptic Distillery out of Melrose Park, IL, a new distillery with a cutting-edge approach to distilling. Cold vacuum distillation is, in a nutshell, a distillation performed under reduced pressure. Typically it‘s used in industrial or lab applications, however Skeptic has developed a way to harness it to make gin, vodka and whiskey that are so smooth, flavorful and fresh tasting, it is difficult to wrap your head around. In traditional distillation, the mash is heated to 173°F to extract the ethanol and congeners, or flavor compounds, that make the finished product so delicious. But heat alters or destroys some of the flavors and aromas. Skeptic uses cold vacuum distillation to distill at temperatures well below room temperature (sometimes even below freezing!), which preserves freshness and carries over flavors normally destroyed. A side benefit is that it also removes bad flavors much more efficiently. While the process sounds simple enough, executing it is decidedly complex. But the end results are, without a doubt, worth the effort. Do yourself a favor and taste a cold vacuum distilled spirit and you’ll likely agree that this “fusion of craft and science,” as Skeptic calls it, is pushing the industry in an exciting new direction.
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Bookshelf
Eat At Home Tonight: 101 Simple Busy-Family Recipes for Your Slow Cooker, Sheet Pan, Instant Pot and More By Tiffany King $22 (Ebook: $12.99) 224 pages; Waterbrook With Facebook, Pinterest, Instagram and Twitter followers who hang on every recipe, Tiffany King’s ability to whip up meals, planning and the millions of timesaving devices to get there is staggeringly great. Tons of photos and eleven chapters of help in any situation. Everybody on a different schedule? There’s a chapter for that. Nothing in the frig? There’s a chapter on that, too. “I only have 15 minutes to cook,” and any crisis gets nailed with simple, smart solutions. For busy families, here is an essential resource book, and as an ebook, faster than you can imagine. Home-cooking, 2019-style; hands-down, the best cookbook of 2018.
11/13/18 4:27 PM
Food Industry News® December 2018
Page 15
3 Foodie Finds Making Your Holiday Season Better
By Merilee Kern, ‘The Luxe List’ Executive Editor With 2018 in the rearview mirror, the consumer marketplace is a-buzz with F&B brands eager to ease and enhance your fall season experience—and the holiday shopping cycle just beyond. With so much to choose from amid an influx of innovation, what’s truly worth “falling” for? Here are a few notable solutions that exemplify ingenuity: Cauldryn Battery Heated Mug (www.cauldryn.com) - $129.99 Those indelibly on-the-go will love Cauldryn. This heated, battery-powered mug keeps your coffee, tea, soup and other liquids at your selected temperature all day long, making each sip perfect. Pick any temperature from room temp to boiling, and Cauldryn precisely maintains it thanks to its 10hour battery life. Use the arrow buttons on the bottle to set your temperature, or use the free phone app to control it from a distance. The app also brews green tea and cooks freeze dried food. And, Cauldryn’s modular design means the battery and heating element are removable for easy cleaning. Lenovo Smart Display (www.Lenovo.com) - $199.99 - $249.99 Here’s a cool way to make cooking easier—and your home smarter: the Lenovo Smart Display. Stylish and easy to use, this device will be there to help, inform, or entertain—anytime. Use it to streamline your tasks so you can spend more time on what
matters most, like catching up with friends or having some quality “me time.” The Lenovo Smart Display does more than typical smart speakers thanks to a brilliant touchscreen, that’s available in 8” or 10” options. You can also do it all hands-free, using only your voice to ask your assistant questions and command it. Just utter the phrase “Hey Google” to get started. You can bring up a recipe, watch cooking videos on YouTube and check your dinner commute or the weather en route. Use it to browse Google Photos, video call friends and family, and so much more. You can also customize your routines for any scenario and set up voice match for a more personalized experience. GigiBees Eco Food Wraps & Reusable Metal Straws (www.GigiBees.com) - $3.00$20.00 And finally, with all of the holiday entertaining ahead, let’s not forget that creating an eco-friendly kitchen is easier than ever these days thanks to innovations that make living green efficient and economical. That’s certainly the case with items from GigiBees—an online store specializing in ecofriendly, reusable products to help create a zero waste home. This includes GigiBees Eco Food Wraps that provide an effective alternative to plastic wrap and other singleuse disposable products in your home or office. Made with sustainable ingredients like high-quality, natural beeswax and jojoba or coconut oil, which is applied to 100 percent organic cotton,
BUTCHER’S GRANDSON: Try the Beef Cheeks
these unique and reusable wrappers mold around your food so you can store it and keep it fresh. GigiBees Eco Food Wraps are practical, naturally anti-bacterial, compostable and they look great. So say “goodbye” to singleuse cling wrap, plastic and aluminum foil, and ditch the disposables forever. Each Eco Food Wraps order is handmade and packed personally, ensuring you get a quality product every time. Also check out GigiBees Reusable Metal Straws—perhaps the last straw you will ever need. These reusable 10-inch, stainless steel straws bend and twist to your liking and are easy to clean using just soap and hot water (and with a straw brush if necessary). Your straw can be repeatedly boiled, sterilized, oven baked, and is also dishwasher safe. Merilee Kern is an internationallyregarded consumer product trends expert and hospitality industry voice of authority—a travel, dining, leisure and lifestyle expert who spotlights noteworthy marketplace innovations, change makers, movers and shakers. Read her online at www.TheLuxeList.com.
My grandfather was a Chicago butcher, and he instilled in me an appreciation for the parts of the animal often discarded by supermarket-minded shoppers. Butchers knew better, and we often ate far better on far less cost. An ideal cut for colder weather, beef cheeks make for a rich, tender meal, whether it’s braised on top of homemade egg noodles, in a dutch oven or a hardy pot pie filling. Beef cheeks can be cooked for anywhere between three and eight hours for flavoursome, melt-inyour-mouth meat. This often-overlooked cut is taken from the cheek of the animal, and generally weighs around 12-14 ounces. The muscle is dense and sinewy from consistent exercise when the cow chews. Ask your butcher to clean off some of this sinew for easier at-home preparation. –Mark Braun
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Did You Know?
Waitstaff, repeat first and last. People remember the first and last things that you say to them. In “Service That Sells!” authors Phil Roberts and Jim Sullivan recommend that waitstaff repeat key information twice to grab customer attention. Consider offering diners salt alternatives. The average American consumes about 4,500 mg of salt per day, which is equivalent to about 2 teaspoons. The body only requires about 200 mg. Parsley’s appeal is more than just a garnish: parsley can be used to freshen breath. In ancient times, corpses were sprinkled with parsley to help remove the stench.
Food Industry News® December 2018
Nuggets 98 percent of all Christmas trees are grown on farms while only 2% are cut from the wild. Most Christmas trees are cut weeks before they get to a retail outlet. When you get your tree home make sure you give it plenty of water. Between Thanksgiving and Christmas, Maggiano’s is proud to serve 1.7 million guests, the same number of people returning presents every year after the holidays The first Maggiano’s opened Nov. 11, 1991 at Clark and Grand in Chicago. December 12th is National Pointsetta Day, to mark the 1851 death of Dr. Joel Roberts Pointsett, the botanist who sent the festive flower to the U.S. from Mexico. The pointsetta, also known as a Christmas Star is known for its red and green foliage. Dinkel’s Bakery in Chicago offers their World Famous Stollen year round. The stolen is based on an original recipe from the 1800’s. The current recipe was refined in the 1920’s by the Founders of the Bakery, Joseph and Norman Dinkel. Eggnog, a holiday seasonal item can be found in the dairy case of your local grocer. Spice it up any way you like with cinnamon, nutmeg, rum or vodka and top with whipped cream. Holiday Tea Service will be available now through Jan.13, 2019 at the Drake, a Hilton Hotel at 140 E. Walton in Chicago. Holiday Tea is a treasured past time soaked in history at Palm Court. Check for times and seating availability. Looking for the perfect holiday gift for the foodie on your list? Check out nueskes. com. They offer an assortment of beautiful gift baskets and meat products including their famous “bacon.” The oil that fueled the Hanukah Miracle marks the beginning of the Jewish Festival of Hanukah. As the story goes, a small quantity of oil to light the menorah lasted eight days. During the holiday, foods are cooked in oil to celebrate the miracle that took place during the rededication of the
Two great holiday gift ideas for kids: In Lonely Planet Kids’ Around the World in 50 Ways, kids choose their favorite routes and transportation, from tuk-tuks and sleds, to steamboats and hot-air balloons. They’ll visit famous cities and exotic, far-flung places - and learn amazing facts about each destination along the way. But they’ll need to be careful: not every path will take them where they want to go! Travel to Hogwarts™ castle with Harry and Ron in the flying Ford Anglia, but watch out for the LEGO® Harry Potter™ 75953 Hogwarts Whomping Willow™! Too late—the flying Ford Anglia has crashed and is caught in the branches. Make your escape and sneak into Hogwarts before caretaker Argus Filch and Professor Snape™ spot you. Run to the dormitory, jump into bed and get ready for your first day back of learning spells, mixing potions and lots more fun Harry Potter adventures.
Holy Temple of Jerusalem. Some of the most popular foods fried in oil are “Latkes” which are potato pancakes and jam filled donuts. Spangler Candy company based in Bryan, Ohio makes the traditional Peppermint candy canes, red, green, white Peppermint candy canes, and a list of well-known branded candy canes in tasty and fun flavors. They make 2.7 million candy canes a day. The new Chicago Wolves Skating Rink at Brookfield Zoo is not made of ice but a synthetic material known as Glice, so no water or electricity is needed for operation. Brookfield Zoo is one of only three zoos in the country to install a Glice rink. The spiral slice invented by Honey Baked Ham founder, Harry Hoenselar is still used today at the Honey Baked Ham Co. expertly slicing each ham to 1/6 of an inch and creating the perfect serving size each time. Honey baked hams and turkeys make terrific Christmas gifts along with a full traditional Christmas dinner with all the trimmings.
11/13/18 11:22 AM
Food Industry News® December 2018
Page 17
SHMOOZEFEST! More photos on page 23
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Manufacturers of fabric-softening dryer sheets aren’t required to identify their fragrance ingredients as of yet, and there are at least 3,000 they could use—some of which are safe and some of which are not. Even unscented sheets might contain toxic chemicals, but a fragrance-free version can reduce your chance of exposure. If you really want to add a scent to your clothes, put a few drops of your favorite essential oil on a tennis ball and throw that in the dryer.
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Food Industry News® December 2018
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These days everyone is concerned about labor and looking to maximize production to do more with less people, but where do you begin? Jessica Ellington, owner and Executive Pastry Chef of Sweet Bee Bakery Consulting has three good places to start. Establish neutral recipes. Create a neutral muffin recipe that can be adjusted to produce four different flavors just by switching up the mix-ins and extracts. When you make one large recipe of neutral muffins and divide the batter to create your multiple flavors, you’ve just created an economy of scale, saving you time and money. Remember that the freezer is our friend. Evaluate which of your recipes freeze well – usually those high in fat and sugar – and make larger batches less often. Raw items like cookies, scones, hand pies and even trays of brownies freeze exceptionally well and can be baked
■ Holiday History Tea Series at Booth One – Dec 6 and 8, 3:30 PM – 5:00 PM ■ Brunch with Santa at Shaw’s Chicago, December 9, 10:00 AM – 2:00 PM ■ Brunch with Santa at Shaw’s Schaumburg, December 9, 9:00 AM – 2:00 PM ■ Santa Vists at Booth One – December 16 – 23, Sunday, 11:00 AM – 2:00 PM ■ Ugly Sweater Brunch at Shaw’s Chicago – Dec 22 and 23, 10:00 AM – 2:00 PM
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from frozen each morning. If you can make something once a week rather than once a day, you’ve just saved yourself hours labor that can now be dedicated to another area of the kitchen. Create an assembly line. Have someone scale, someone else run the mixer and a couple people scooping, rolling or doing whatever is needed to complete the project. There’s a reason this process is still widely used in manufacturing more than 100 years after its invention -- it’s still incredibly effective at creating efficiency. Instead of everyone working on separate projects, have them tagteam for maximum output in the shortest amount of time. Jessica Ellington is an Executive Pastry Chef and has helped retail bakeries, wholesalers and upscale food service establishments all across Chicago. Youc an find her company listed under Bakery Consultants in our Buyers Directories. ■ Frank Family Winemaker Dinner at Booth One – Dec 5, 6:00 PM – 8:00 PM
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There is an old wives’ tale that putting your school notes under your pillow the night before an exam will make you remember more. That might be stretching the truth, but there could be something in it – you really do learn in your sleep. Sleep determines what goes into long-term storage. It can also select which What happens to your memories when you sleep? Sleep will help to preserve a really intense memory, but decrease the emotionality parts of a memory to retain. And it links new memories with established networks of remembrances. It discovers patterns and rules and it’s doing this every night, all night long.
Let Out Your Inner Party @ Lettuce Entertain You Events Lettuce Entertain You has assembled a terrific list of events to coincide with the holiday season. Feeling like the weather and work is getting you down? Shake off the doldrums with a superb list of fun gatherings at the following locations; see you there!
■ Ugly Sweater Party at Mon Ami Gabi – December 24, 3:00 PM – 10:00 PM ■ Christmas Eve and Day at Booth One, 4:00 PM – 9:00 PM ■ New Year’s Eve Brunch at Shaw’s Chicago – Dec 31, 9:00 AM – 2:00 PM ■ New Year’s Eve Dinner at Shaw’s Chicago – Dec 31, 1:00 PM – 12:00 AM ■ New Year’s Eve Dinner & Disco Party at Booth One – Dec. 31, 5:00 PM – 1:00 AM
11/13/18 1:43 PM
Food Industry News® December 2018
Page 19
Gloria Cacciatore Turan and The Belpedio Family
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Sipping is Believing: Dunkin’ Takes Aim at Winning Over Espresso Drinkers with A New Handcrafted Espresso Experience With new state-of-the-art espresso equipment, a new espresso recipe, extensive restaurant training and new espresso cups, Dunkin’ will serve handcrafted hot and iced espresso beverages -- including lattes and cappuccinos -- featuring a rich, smooth, balanced taste that meets the profile preferred by espresso customers, and in particular younger espresso drinkers. Dunkin’s enhanced espresso experience includes the installation of new equipment in all participating U.S. restaurants that dramatically improves espresso bean extraction for the optimal espresso beverage. The resulting espresso will deliver a stronger and more robust flavor profile. In preparation for the launch, Dunkin’ restaurant employees throughout the country have received extensive training and espresso certification on the new equipment and beverage builds. Dunkin’ will support this launch with a comprehensive marketing campaign with even the
dec 2018 17-24.indd 19
“This is a multi-generational success story! Gloria and the Jos. Cacciatore agency has insured our family business since 1994. My dad first reached out to Gloria and now I’m teaching my son the business and how Gloria is such a great partner. In our ever changing industry, Jos. Cacciatore Insurance has been a reassuring constant. We’re well taken care of in today’s litigious world! Thank you, Gloria!”
—The Belpedio Family Babe’s Bar: 4416 N. Milwaukee Ave., Chicago, IL
Dunkin’ espresso cups undergoing a redesign. The new espresso cups are bright orange and feature an exclamation point “!”, a symbol that the espresso beverages being served are bold, new and exciting. Earlier this year, Dunkin’ Brands announced plans to invest approximately $100 million into the Dunkin’ U.S. business, more than half of which is committed to restaurant equipment that will enable the company to accelerate its beverage-led strategy, including espresso. With Dunkin’ franchisees also making a substantial investment in the initiative, the brand is focused on growing its share of the hot and iced espresso category. All espresso beverages served at Dunkin’ U.S. restaurants will continue to be made with 100% espresso beans sourced from Rainforest Alliance Certified™ farms. The Rainforest Alliance is an international nonprofit organization that works to conserve biodiversity and ensure sustainable livelihoods so that the planet and people prosper together. Rainforest Alliance certification helps to protect wildlife; safeguard soils and waterways; and improve qualFood INNO US_Save25pc_Print_4x4.25in.indd ity of life for workers, their families and local communities.
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Food Industry News® December 2018
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Tomatoes Hike Acids; Cherries Fight It Tomatoes can increase uric acid levels, and could be a gout trigger for some people, a study from 2015 found. They were the fourth most common food trigger after seafood, alcohol, and red meat. Cherries can lower the risk of a gout attack by 37 percent.
Patrick Oden Leo’s Sweet Sensations, Inc. 1900 North Austin Avenue, Suite 18, Chicago, Illinois Birthplace: Chicago, Illinois Current Position: CEO First Foodservice Job: Opening my own gourmet cookie manufacturing business Favorite Food: A really great tasting dish of Cantonese style Shrimp with Lobster Sauce. Awards/Honors: Everyday, keeping our doors open and servicing our customers in the foodservice and retail marketplace. Memorable Customers: Former Chicago Bulls player, C.J. Watson Jr. Worst Part of Job: Working in an industry filled with fly by night food trends. Most Humorous Kitchen Mishap: Testing some of those food trends in our test kitchen. Favorite Food to prepare: Marinated/grilled lamb chops. What part of the job gives the most pleasure: I love my customers. It gives me true please to work with them. If you couldn’t be a chef, what would you be and why: A real estate investor. Best advice you ever got was: Follow your dreams especially when others try to tell you not to do it. Where do you like to vacation: Santorini, Greece! Beautiful beaches, great people and excellent food. What do you enjoy most about FIN: This publication is a great reference for our business. Each issue covers so many useful topics, such as colleagues in the news, new products, and commercial real estate. Other than family, who was your greatest culinary influence?: My late brother Leonardo Oden whom was a chef for many years.
ARTHRITIS: THE POWER OF HEALTHY CHOICES New arthritis research has proved that these older remedies really help almost all kinds of arthritis: Weight Loss: In a study of 640 overweight and obese people, those who lost just 5 percent of their body weight over two years had lower rates of cartilage degeneration compared with stableweight participants. Fiber: People who ate 22 to 28 grams of fiber per day had a 30 to 61 percent lower risk for OA-related knee pain. Fish: RA patients who ate fish at least twice a week had fewer swollen, tender joints than those who rarely did. Physical Activity: Just 45 minutes a week of walking or other easy exercise helped people with OA reduce pain and improve joint function in knees, hips, and ankles by 80 percent.
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Food Industry News® December 2018
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ALDI “Never Any!” Meats Receive the Good Housekeeping Seal
The entire lineup of products under the ALDI-exclusive brand of meats, Never Any!, has earned the Good Housekeeping Seal, a symbol of quality assurance and consumer protection since 1909. All meats in the Never Any! line are certified by the USDA as raised antibiotic-free, with no added hormones or steroids, and no animal byproducts (vegetarian fed). The ALDI-exclusive brand, launched in 2016, includes over 20 meats, such as Never Any! Chicken Breasts, Never Any! Hickory Bacon and Never Any! Chicken Sausage. The Good Housekeeping Seal for Never Any! joins a growing list of more than 300 recent product recognitions and awards for ALDI, including earning the Seal for more than 50 products in its liveGfree line of gluten-free foods. The Good Housekeeping Seal, which is considered the gold standard in helping to guide shoppers, reinforces how ALDI is committed to offering high-quality food at affordable prices. “We know our customers are looking for natural foods free from added ingredients, and that’s what our Never Any! brand offers,” said Scott Patton, ALDI Vice President of Corporate Buying. “We’re proud to have the backing of the Good Housekeeping Seal for Never Any! It’s one more way we show people the care we put into bringing them great food at great prices.” Customers can feel good about shopping the Never Any! line, knowing that the meats are free from added antibiotics, hormones or steroids. With the backing of the Seal, shoppers can also now trust that the entire product line was evaluated and quality tested by food and nutrition experts at the Good Housekeeping Institute.
Sprouts Farmers Market Announces First Quarter 2019 New Stores Openings
Sprouts Farmers Market, one of the fastest-growing retailers in the country, today announced seven new stores scheduled to open in the first quarter of 2019. New stores include the healthy grocer’s second location in Washington state after first entering the market this August. Sprouts plans to open approximately 30 stores next year. New Sprouts stores opening in the first quarter of 2019 include: Carlsbad, Calif. – 2634 Gateway Road Clearwater, Fla. – 23656 US Highway 19 North Fontana, Calif. – 16964 South Highland Avenue Las Vegas, Nev. – 771 South Rainbow Road Lynnwood, Wash. – 19630 Highway 99 Naples, Fla. – 2224 Logan Boulevard North Sugar Land, Texas – 13550 University Boulevard Grand opening dates and hiring information for each store will be shared separately. Sprouts currently operates more than 300 stores in 19 states and has plans to expand to new markets next year. New market details will be announced in early 2019. For a list of stores by region or to see locations coming soon, visit sprouts. com/stores. Each new store will bring approximately 140 new career opportunities to its local neighborhood.
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Millennial and Gen Z consumers are seeking out international flavors when dining away from home, and 80% of consumers wish their local pizzerias would offer more premium, innovative toppings, according to Datassential’s recent Pizza Keynote Report. By creating interesting new pizzas that incorporate global flavors and ingredients, you can generate attention and drive traffic with younger patrons. Gyro as a pizza pro-
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Rare Tea Cellar brings world’s tea flavors to Chicago bars. Chicagoan Rodrick Markus, owner of Rare Tea Cellar, encourages bartenders to explore the flavor possibilities of tea in their beverages. A number of cocktails featuring his teas are on the menus of such top Chicago bars as Drawing Room, Sepia and the Aviary. – Adapted from Punch
tein topping has grown 15% on menus over the last 4 years, according to Datassential. With new innovative products like ReadyCarved Flame Broiled Off-the-Cone Gyro Slices, even more operators can now offer this trending topping without extra equipment or complexity. ReadyCarved slices conveniently go from freezerto-pizza-to-oven. Gyro is a perfect example of new menu opportunities from a trending ingredient. Tzatziki, Creamy Feta and Feisty Feta make great sauce alternatives to give pizzas an exciting Mediterranean flavor twist. Feta now appears on a third of all menus as a pizza ingredient and has increased 5.6% in the past four years, according to Datassential MenuTrends.
Food Industry News® December 2018
The Future of Hospitality
Pro Display’s technology represents the very best technological display solutions the world has to offer after supplying the hospitality industry for over 15 years. Boasting a solid range in touch screen and mirror screen technology, switchable smart glass products and specialist projection, Pro Display’s product variety and reputation as a quality manufacturer attracts attention from some of the biggest names in business. Mirror screen technology is one of the latest ranges from Pro Display to see high profile interest from influencers in hospitality. This extraordinarily flexible technology provides businesses with the opportunity to make their environment shine with a premium glow. Seldom witnessed by the general public, mirror screen technology is not only impressive in principal but also in person, offering a unique and impressive way of modernising your setting whilst making the most of space that may otherwise be considered wasted when used for an ordinary mirror or traditional LCD screen. Mirror screen technology from Pro Display comes in a variety of formats, each serving the industry from a unique standpoint. Many restaurants and cafes are effectively integrating Pro Display Interactive Window technology allowing customers to browse the Menu before entering. Interactive Windows can also be combined with Soundpod glass speakers to convey promotional messages or ambient music. For more information, visit prodisplay.com
You will never do anything in this world without courage. It is the greatest quality of the mind next to honor. — Aristotle
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GREAT NEWS for RE-ROOFING Projects! The Tax Cuts and Jobs Act approved by Congress in December 2017 includes a provision that reduces the overall cost associated with re-roofing projects and significantly improves the cost-effectiveness of commercial roof replacements that comply with building energy codes. This is important news for several reasons: ■ Allows businesses to deduct depreciable business equipment — including the cost of re-roofing 141 projects — as an immediate write-off against that year’s earnings, up to the full replacement cost. ■ Permits businesses to deduct the full cost of their roof replacement in the year completed instead of depreciating over 39 years, as was required under previous law. ■ Shortens the average payback period on the cost of installing code-required insulation by 3.5 years: from 11.6 years to 8.1 years, a 21% net savings. ■ Raises maximum amount a business may expense to $1 million and increases phase-out threshold to $2.5 million. Section 179: Section 179 allows taxpayers to immediately expense the cost of qualifying property rather than recovering such costs over multiple years through depreciation. The Tax Cuts and Jobs Act significantly expands the expensing limits under Section 179, with the maximum amount a business may expense now set at $1 million and the phase-out threshold increasing to $2.5 million. These new limits are effective for qualifying property placed in service in taxable years beginning after Dec. 31, 2017, and the amounts will be indexed for inflation starting in 2019. Please contact your tax professional if you have questions regarding how you can take advantage of this more favorable tax treatment. For additional resources, please visit the NRCA and PIMA websites. See CARE ROOFING on page 21
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There are two types of failure in this world. There is “dumb failure,” which is the sort that shouldn’t happen but does because of carelessness or laziness; and then there is “smart failure,” which happens as a consequence of trying something bold and new; this is the sort to value. If you’re a forward thinker (and believe me, every boss wants one of those) then in order to test a new idea/business/project, there’s a high chance you might fail along the way. That’s OK. Coke Zero, Coca-Cola’s most profitable soft drink, only came about because of the mistake that came before it, namely a drink called Coca-Cola C2, aimed at men, which came with half the calories and carbohydrates of regular Coke. It was a $50 million flop because they realized after dissecting their colossal mistake that men didn’t care about carbs, they just wanted zero calories like women. Had Coca-Cola not stepped into their discomfort zone and examined exactly why they failed with Coca-Cola C2, they may never have launched the huge success that is now Coke Zero. Never walk past a mistake. Stop. Analyze it. Ask why it happened again and again. Don’t blame anyone and don’t be hard on yourself. Instead, know that in order to be successful, you also have to know how to be successful at failing. – Adapted from The Discomfort Zone
by Farrah Storr
Food Industry News® December 2018
French Pastry School Forms Partnership with Robert Morris University
RMU President Mablene Krueger with FPS Founders Sebastien Canonne and Jacquy Pfeiffer.
The French Pastry School is very excited to announce a new partnership with Robert Morris University Illinois , with its highly-ranked culinary program, to offer certificate programs in Pastry and Baking, Cake, and Bread. Since 1995, FPS has been providing a world-class education to aspiring pastry chefs locally, nationally, and globally. This new partnership will enhance the offering of both schools and bring the programs to even more students starting in 2019. “This partnership helps Robert Morris take its culinary program to new heights in pastry, baking and confectionery arts,” said RMU President Mablene Krueger. The full-time Programs will run at various times during the year beginning in February 2019. Pastry and Baking: February 18th and July 15th starts Cake: February 18th and September 23rd starts Bread: July 15th start (upon accreditation approval) The Programs will continue to be taught at the current FPS location (226 West Jackson Boulevard) in downtown Chicago along with Continuing Education Workshops for both professionals and the home baker. “By partnering with RMU, FPS will be able to bring out world-class programs to even more students,” said Chef Jacquy Pfeiffer, co-founder of The French Pastry School. “We believe the collaboration will be a great success and will provide an ongoing supply of pastry chefs to the culinary industry here in Chicago and around the world,” said Chef Sebastien Canonne, M.O.F., co-founder of FPS.
A Holiday Message From Our Publisher
As the holidays approach and weather turns frosty, we are grateful to all of you, from readers to advertisers, for making us successful. Food Industry News has had three publishers, and as we approach our 37th year, it is gratifying to note that many of us have prospered and adapted to many changes in foodservice, consumer tastes and technology. We are pleased to be here to report on it all. There is exceptionally strong growth ahead for 2019; franchises are hot all over again. Craft and localized brands of liquor are unstoppable. Unemployment is low, and real estate is high as the stock market continues to reflect a bullish power that seems unshakable. On behalf of the entire Food Industry News staff and family, thank you. May your holidays be blessed with prosperity and joy. Valerie Miller, Publisher
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Food Industry News® December 2018
We Give You The Ability To Control & Reduce Your Costs Chicago’s CH Distillery Buys Carl Jeppson and Jeppson’s Malört™ Lock in Low Energy Prices
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CH Distillery announced that it has purchased the Carl Jeppson Company and its iconic Chicago brand, Jeppson’s Malört®. The Chicago company CH Distillery located in Pilsen will begin in-house production and bottling of the legendary Electric ■ Natural Gas ■ Demand Response ■ Fuels ■ Renewable Energy Credits spirit Malort, in 2019. CH Distillery currently produces orTo See How Much You Can Save, Call Mike Hyman, Owner, 630-817-3164 ganic vodka and gin as well as other spirits in-house from About CES: We Are Your Local Food Kane County grains. It was awarded Illinois Distillery of the Industry Energy Specialists. We are Year at the NY Intl. Spirits Competition in 2016. small, nimble, efficient and service Jeppson’s Malört was born in 1934, when Swedish imoriented. Our hallmarks are honesty, migrant and Chicago resident Carl Jeppson developed his integrity, service and value recipe for beskbrännvin, a popular Swedish herbal aperitif. “We look out for you, we know the market, and no account is too small or too large for us to serve.” Jeppson sold his concoction door to door in Chicago as a “medicinal alcohol” during Prohibition. After repeal, Jeppson’s Malort beThe restaurant industry is plagued with undercame ubiquitous in Chicago performing management. But we really only have north-side bars. Known for ourselves to blame. Historically this industry has its wildly raucous flavor been one defined by chaos, emergency, and urgenand kick-in-the-teeth punch cy. We’ve all said the phrase a million times, “have of bitter wormwood, a shot a sense of urgency.” Urgency is fine, but it’s not a of Jeppson’s Malort has reskill set. It’s a mentality. mained a rite of passage for So what are the essential skills a manager needs Chicago drinkers for more Lipari Foods is a full-line distributor known for the best customer to effectively manage highly active situations? than 80 years. A shot of service in the industry including regular sales representative visits 1. Analysis skills. A manager needs to quickly unMalort followed by a chaser and unmatched store and menu planning and merchandising. derstand any situation and make decisions based of Old Style is affectionateLipari Foodservice offers a variety of national and regional products on qualified analysis. This is not a skill that comes ly refered to as a “Chicago and programs to help provide solutions for your business! naturally to most. It needs to be learned. Handshake”. Jeppson’s Serving independent restaurants, delis, pizzarias, sporting venues, 2. Problem solving skills. Big companies have Malort was originally prohospitals and much more! turned problem solving into full time positions. duced in Chicago but after We can learn from them why these techniques are New Customers contact Sean Spotts its original distillery closed, at sean_spotts@liparifoods.com critical to solving the real problems of an organizaproduction was moved to or (815) 519-9598 tion and not just the symptoms that we see. Florida. As part of the pur3. Leadership skills. Think of it this way. Manchase of the brand, CH Disagement is about procedure, leadership is about tillery will begin producing people. Contrary to what many think are two sepaat its distillery in Chicago’s rate skills, management and leadership can not be Pilsen neighborhood, reseen independently. While we must have as much turning Jeppson’s Malort control over the process of a company as managto its original hometown. ers, we must also recognize that we are in service Jeppson’s Malort is coming to those that do the work. Scrap the term boss. home to Chicago. You are there to help the them. Not the other way CH Distillery Owner and around! Head Distiller, Tremaine At4. Learning. Learning may not be seen as a skill kinson, said “We are thrilled onto itself. But it is something that needs to beto be returning Jeppson’s come part of any good managers DNA. If you are Nominate A Chef! Get your best Chef featured! Malort to its rightful home not learning and pushing your own limits of knowlof Chicago, where it was Fill out the Chef Profile Form on edge you’ll lag behind and eventually won’t be able born and raised. We love/ foodindustrynews.com to stand up against those that are pushing themhate Malort as only Chicaselves. You’ll run yourself right into not be qualigoans can and look forward fied for any legitimate position. So pick up some to celebrating its heritage Green tea’s a fave with health nuts, but if you want to slash books, read the essential magazines, and keep and true Chicago roots for your chance of stroke, go for oolong. Drinking it reduces arlearning new skills. many years to come.” terial stiffness, a condition known to increase blood pressure
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and chance of stroke, a study at Fujian Medical University in China found. Other keys to preventing stroke: keep your weight, BP and cholesterol in check (and no smoking!) to reduce your risk. Also key: recognizing stroke symptoms – according to a study by Ronald Reagan UCLA Medical Center in the US, 73 percent of people under 45 say they’d put off a trip to hospital during the first three hours of symptoms, which is the “golden window” for treatment.
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Let’s be real about how quickly the food industry is changes and as a result the necessary skills needed to manage effectively. It’s not just P&L anymore. It’s deeper experience in areas that have long been absent in restaurant work. If you really want to climb to the top you’re going to need to know more than just how to cut labor and food cost.
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Food Industry News® December 2018
Local News President of the Food and Beverage Equipment Executives of Chciago Jackie Migliore recently awarded its Restaurant of The Year award to Cooper’s Hawk Winery in Oak Park, Illinois. Pictured with Jachie is general manager Chris Fair and event coordinator Taylor Tow. Founded in 1940, the FBEE is a group of non-competing foodservice suppliers who come together to network and refer business to each other. For membership inquiries visit fbee.org The 8th Annual Winter Solstice Craft Beer Festival will be held at the Blarney Stone Pub, 15400 S. Cicero in Oak Forest, IL on Dec.15, 2018. Corky’s Catering— based in Chicago, celebrating 40 years is dedicated to providing outstanding quality, excellent pricing and superior customer service. It’s perfect for any holiday party. Fifth Third Bank Winter Wonderfest, an indoor playground will be held at Navy Pier in Chicago Dec. 1, 2018-Jan. 1, 2019. Freddy’s Frozen Custard & Steakburgers is planning on opening a new location at 1095 S. Rand Rd. in Lake Zurich, IL. Freddy’s recently opened a new location at 17601 S. Halsted in Homewood, IL too. Galena Whiskey Weekend will be held at Historic Turner Hall located at 115 S. Bench St. in Galena, IL on Jan. 26, 2019. Cheers to 175+ Whiskey offers. Check for tickets and availability. Galley Group, a food hall development, management and advisory company, plan on opening a new location at 1115 W. Fulton Market in spring 2019 Home2 Suites by Hilton Chicago River North plans to open a new hotel at 110 W. Huron in Chicago March 2019. Illinois 200th Birthday Celebration will be held on Dec. 3, 2018 at the United Center. The event will celebrate the 200th anniversary of Illinois recognition as the 21st State of the Union. Lego Train Show will be held on Dec.8.2018 at the Visitors Center, 1S151 Winfield Rd,
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in Wheaton, IL. One of a Kind Holiday Show will be held at The Mart on the 7th floor from Dec.6-9,2018 featuring unique gifts, artwork, festive food offerings and more. Pentatonik – Christmas is Here Tour, will be performing at the Rosemont tTheater5400 N. River Rd. in Rosemont, IL Dec. 22-12, 2018. Staytion Market & Bar, a unique and modern Chicago bar and restaurant, located at 1 W. Wacker Drive recently introduced an entirely new menu to its culinary programming created by Executive Chef Russell Shearer. The Randolph Street Holiday Market will be held on Dec.15-16,2018 at 1340 W. Washington in Chicago, IL.
Ramen-san is heading to Streeterville (676 N. Saint Clair St.), dishing out its signature ramen, Express Lunch and new menu additions to the neighborhood. The third downtown location of the ramen shop from Lettuce Entertain You Enterprises’ R.J., Jerrod and Molly Melman will bring the “San” vibe and energy to Streeterville. The menu imports classics from the River North and Fulton Market locations, like the 12-hour pork tonkotsu, Imperial vegetable broth and spicy Szechuan wings, while adding new features like a pork katsu sandwich available all day. Ramen-san also offers ultra-fast carryout, aiming to get guests out the door with their order in approximately 10 minutes or less, as well as happy hour Monday – Friday from 4 PM – 6 PM.. Photo credit: Emily Wong.
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Food Industry News® December 2018
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Breakfast Possibilities
More than eight out of 10 consumers visit fastcasual restaurants at least once a month or more, but only about 60 percent of those frequent diners come in for breakfast at least once a month according to research from Technomic’s Future of Limited Service Restaurants Consumer Trend Report.
Set Rules For Working While Sick Every year, 23 million days of work are lost to illnesses. There’s a big price to be paid for allowing workers to come in and share their flu, colds and maladies. While most people view immune challenges as part and parcel of the cold weather, they are not inevitable. This winter prepare your workplace with a simple set of rules: 1: Show courtesy to others; use sick days so that others don’t get sick, too. 2: Tell the boss. A head’s-up is good prevention. 3: Take extra care: Rest, eat right, douse with extra vitamins (Vitamin C).
This month I am proud to be featured with Chef Lorena Garcia, who is a Venezuelan chef who has opened multiple restaurants and became famous through appearances on multiple television shows. She is known for the restaurants she currently owns in airports across the United States of America, and for competing on the show Top Chef Masters. She most recently opened Chica in the Venetian Hotel in Las Vegas. Max and Jeanne Zueleta are the artisans behind, and owners of Art Below Zero, a company offering a full line of dramatic ice sculptures, ice displays, ice bars & luges, table centerpieces and cocktail ice cubes. Master Carver Max Zuleta’s superlative ice sculptures transcend the common and push the limits of ice art. Max’s masterful creations have earned him the ranking as one of the top ice sculptors in the world. His acclaimed and award-winning ice carvings have been featured in competitions and exhibitions in Alaska, Belgium Canada, Colombia, France, Germany, Holland, Mexico, Venezuela & the CNN series “Somebody’s Gotta Do It”, starring Mike Rowe. You can find them listed in our Buyers Directories under Ice Sculptures Megan Pavone and Celeste Deal-Maunoir are with ARF Financial, the #1 restaurant and hospitality lender in the US. ARF works with all types of food businesses, helping owners who struggle to get the funding they need or the loan terms that make sense to keep their businesses prospering. As the restaurant industry experts, Megan and Celeste specialize in working with food businesses, so they understand your needs. Whether you are a single unit operator, food court restaurant, chain or franchise, ARF can help you get the finding you need. Tom Kalis is the founder and owner of The Chicago Sweet Connection, a pastry and dessert specialist serving all types of foodservice, institutional and grocery operations. Founded 30 years ago, the company now delivers to five states: Michigan, Wisconsin, Indiana, Iowa, and of course, Illinois. Their culinary team is composed of the finest bakers from many wonderful and exotic countries around the world. Culminating their world-wide experience has allowed them to provide traditional as well as innovative desserts that cannot be found elsewhere. Their products are beautiful and utilize many local ingredients. Marina Kohen is the CEO of APC 365, a local firm helping restaurants to solve their issues with finding employees to keep their restaurants immaculate. APC 365 provides teams of employees who work diligently overnight to give restaurants, hotels and food businesses that “just opened” look. We all know how competitive the restaurant business is, and by having a restaurant cleaner than the rest, patrons feel comfortable dining there and coming back. If you are having labor issues and need a professional company to clean your establishment, contact Marina. Hank Dreyer and Corey Frank are with Heartland Payment Systems, a leading credit card processing and payroll company. Hank is a graduate of the Culinary Institute of America which enables him to help his customers improve bottom line performance or create new menu items. If you are looking for personalized service, or trying to save money on your credit card processing or payroll fees, look into doing business with Heartland. They are nice people.
11/13/18 2:53 PM
Food Industry News® December 2018
AROUND CHICAGO With Valerie Miller BLUEBERRY HILL CAFÉ
Blueberry Hill Cafe agrees that Mom was right when she made sure you left the house with a good breakfast in the morning. That is why they strive to provide you with generous, home cooked meals in a warm friendly atmosphere, just like Mom’s. I dined at the location in Oakbrook, Illinois on a Sunday morning. The guests were lined up inside and outside the door waiting for a table. The staff greeted you, took your name and kept the line moving. Every seat in the house was taken, and once you eat there you will understand why. The food is outstanding! The menu offers a wide variety of options including all your breakfast favorites such as crepes, French toast, omelets, pancakes, skillets and waffles just to name a few. I was counting how many menu items you could choose with blueberries in it. Blueberry pancakes, blueberry crepes, blueberry blintzes, blueberry waffles, blueberry French toast with a choice of the blueberries on top or baked in the batter. They even serve blueberry coffee. Some unique items on the menu include the Captain Crunch French Toast which is encrusted with Captain Crunch cereal and topped with bananas, strawberries and drizzled with honey. They have an Oakbrook Omelette which has fresh asparagus, sundried tomato, Swiss cheese and topped with hollandaise sauce. Pictured here is the King of the Hill omelette filled with ham, bacon, sausage, onion, peppers and potatoes then topped with Cheddar cheese. Lunch begins at 10:30 am until close which is 3:00 pm. They have burgers, chicken, gyros, salads. sandwiches and wraps. Blueberry Hill Café is located at 3041 Butterfiedl Rd. in Oakbrook, Illinois, open seven days a week from 6:00 am until 3:00 pm. Blueberry Hill Café also has locations in Aurora, Dairen, Homer Glen, Homewood, Lagrange and Plainfield, Illinois. They offer breakfast, lunch and catering. For more info visit -blueberrybreakfastcafe.com
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How Blame Destroys Your Business
The “blame game;” It permeates every bit of sloppy businesses, and there’s always another sucker waiting to take the place of the last loser. Running an operation requires skill, intelligence, street-savvy, and ethical competition. Think you’ve got what it takes? Use the checklist below to see if you’ve ever copped an attitude instead of thinking for success: n Hours you’re open are not profitable enough. n Deep discounting, overuse of coupons, not enough advertising. n Menus too large, too many items, poor presentation, hard to produce, too many loss leaders. n Overstaffed, understaffed. n Poor employee attitude. n Waste, out of control and theft by employees. n Lack of inventory control n Poor records. n Poor training programs. n Cash disappearing. Inventory switching. n Overpay for your product n Bad credit history. n Don’t know your products, services or clients. n Lack of commitment. n Working without advertising, web presence, online information. n No pinch-hitters. n Bringing the “BLAHS” into work instead of the “AHs”.
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Economy Anxiety Looming:
8 in 10 Americans (80 percent) say they see economic inequality as a big or moderate problem including 80 percent of Millennials and GenXers, and 78 percent of Baby Boomers. More than half (55 percent) spent equal to or more than their total income including 57 percent of Millennials, 58 percent of GenXers and 49 percent of Baby Boomers. Emergency Savings: Over half (53 percent) said they could only cover expenses for 3 months or less if they lost their income including 61 percent of Millennials, 56 percent of GenXers, and 43 percent of Baby Boomers Almost half (47 percent) across the generations say they have not put away any money for retirement including 52 percent of Millennials, 44 percent of GenXers, and 44 percent of Baby Boomers, which again reiterates why Social Security remains so important across generations.
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Food Industry News® December 2018
©2018 Luksusowa 100% Distilled from Potatoes. 40% Alc./Vol. ©2018 Distributed by Deutsch Family Wine & Spirits, Stamford, CT 06901.
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Taqueria Los Comales Continued from page 1 Camerino Gonzalez is now 80 years old and continues to develop ways to streamline his restaurants and also invite new restaurant owners to become part of the Comales family. The company now has a licensing and franchise program where restaurant owners can convert their existing venue to a Los Comales location. This comes with the benefits of purchasing prepared items for the restaurants and also getting in on special pricing for meats, packaging items, equipment and supplies. Second generation owners, Larry and Christine, have even gone so far as to create a branded Los Comales line of retail products, which includes signature salsas, Comales’ famous curdito (pickled vegetables), and house specialty Al Pastor (marinated pork w/ onions).
As founder, Camerino Gonzalez reflects on the path he has taken, he now considers himself the innovator and idea specialist, which helps propel his company in new and exciting directions. Camerino is always on the look out for new opportunities that may benefit his Comales franchise, restaurant owners, employees, and their staff. “We are very lucky to have dozens of employees who have spent over 20 years working in our restaurants. It is my honor to help and support these families who have worked with us for so many years and have wanted to spinoff and open their own Los Comales restaurants, so that they may provide for their families and achieve the American dream,” said Camerino Gonzalez. Go to page 42 or www. loscomales.com for additional information on Mr. Gonzalez as well as Los Comales restaurants & product offerings.
Alternative Holiday Shopping
This holiday season, forget the fruitcake; make it mystical. When you enter the incense-infused Spiritual Vibes & the Soul Sisters shop on 7433-B W Irving Park Rd., in Chicago, the memories of long-ago lives, whether here, or a memory of once-groovy shops in Old Town or a vision from beyond the veil, you’re welcomed. Books on dousing, tarot, angels, herbal healing, gemology, body language, and palmistry fill shelves along with the accoutrements of everything associated with prayer and intuition. It is a tiny, wonderful feast for the senses, and it’s easy to be crowded; even their 2018 Witches’ Bazaar held at the nearby Bije’s Sports Bar (7455 W Irving Park Rd) was an overflow crowd. Ask questions; buy something with confidence knowing that your support keeps dreamy small businesses like these alive and well. It’s just plain wonderful and a good spot for extraordinary gifting for the holidays…no matter what your beliefs are, they’re respected here. Gift ideas: Tarot cards, wire-wrapped gems, pendants.
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Food Industry News® December 2018
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Is Your Insurance Broker Average or Extraordinary? By Chris Weronko, a Gallagher Broker
How do you judge your insurance broker’s performance and quantify the value they’re providing your business? Do you believe that a broker that is able to provide you with the lowest premium is “the best”? When considering this, reflect upon whether you believe that the restaurant that offers their customers the cheapest meal is “the best” restaurant? An extraordinary broker seeks to provide their clients with great pricing but understands that is only one part of their role! They help their clients to understand that premium is one element within their entire risk management program. An extraordinary broker educates their clients regarding program structure options, their existing coverage gaps, their uninsurable or uninsured exposures, offers loss-prevention assistance & expertise, offers problematic claim resolution assistance, is an insurance contractual liability resource, and once they educate their clients they then help them to develop and manage the right insurance program at the best price. An extraordinary broker then focuses on program innovation, execution, and management. They’re constantly striving to eliminate or add policy language to bolster coverage and help their clients solve their problems. An extraordinary broker understands that a great program is severely limited without great implementation and management. Understand the difference between average and extraordinary!
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Be Prepared For Your Interviewee An interview is a conversation between two people designed to quickly get to know the person and their experience level as it pertains to your open position. But be mindful that an interview goes both ways. The interviewee is also learning about you and your organization through what you communicate both verbally and through body language. It’s important that you know what you want to get out of the interview. Come prepared! Set some goals and establish some targeted questioning. If the position you are hiring for requires special skills make sure the questioning is designed to allow the candidate to talk about those skills and how they used them in previous companies. Saying you have a skill on your resume can mean many different things. If you are hiring for a leadership role or service focused role then you’ll need to get to know the persons personality. Your questions in this scenario should be targeted to understand how they relate to others and build high level teams. For example, if I am in need of some major improvements in my operation I might ask a question like this: “What are your problem solving techniques and how do you manage change within an organization?” If the position is more service based I might ask a question like this: “How do you motivate and inspire people to improve their level of service?” You’ll want to have answers to these questions thought out ahead of time. Meaning, what would be a good answer to you that will tell you this person is qualified? The answer to these or any questions could be varied so in the end you’ll be assessing their answers against your pre-determined answers. Are they close? Did they say exactly what you said? Did they say it better than you or differently than you? Or was it clear they did not have the level of experience you need for this current role? In any case, finding a qualified candidate that you believe fits the company value system is not easy. But if you come prepared you’re more likely to find a candidate that will transition easily and stick around. Courtesy of Calibrate Coaching, LLC. www.calibratecoach.com
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Growing Your Business Through Franchising
ily Famned Ow
U InspSeDA cted
Halal Products Available
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Food Industry News® December 2018
Restaurant owners often operate under the constant pressure of having to balance growth while also having limited cash flow. So, what is the best way to grow a restaurant business without sacrificing resources? Instead of wasting time on traditional financing or struggling to open new locations one at a time, franchising your restaurant might provide you with a viable solution. Here are the 5 reasons why franchising your restaurant just might be your best option. Reason #5: Positive Trends & Industry Forecast Now more than ever, consumers want to purchase goods and services they can rely on. And food products are no different. According to the Bureau of Labor Statistics, the number of consumers eating away from home has increased in the last few years. This means that more people are looking for restaurants that offer value. It also means that the more franchise locations you have, the more you will be able to provide them with that value. In correlation to more people eating out, the industry is showing a positive outlook for food service-related franchises. According to the 2017 International Franchise Association, table and full service restaurants are expected to see the fastest growth among the top 10 franchise business lines this year. And quick service restaurants are expected to come in second in growth. Both factors mean that your restaurant currently has a high level of potential to succeed as a franchise business given the expected demand. Reason #4: Offer the Consistent Quality Customers Look For With consumers being more mobile than ever before, they have more opportunities to search for goods and services that offer value. Regardless of where they are or where they are going, food products are a big part of this equation. If someone buys a smoothie down the street from where they work or live, they will want it to taste the same if they buy from the same shop hundreds or thousands of miles away. People have come to expect a consistent level of quality from the stores they recognize. The last thing they want, or need, is for a beloved product to taste completely different from what they usually expect. By franchising your restaurant, you can provide your customers with consistent quality. That way they’re never disappointed or surprised no matter which of your restaurants they
order from. Reason #3: Expand Your Brand If you only have one location, it will be a constant struggle for you to gain recognition with your customers, the media, and the masses. In other words, the more locations you have, the easier it will be to gain brand recognition. But how do you find the time and resources to open enough locations so that you can raise your business to “household name” status? While you always have the option to open only one location at a time, it will cause significant delays in growing your brand if you just open one every few years. In fact, most restaurateurs rarely get past opening their first restaurant. However, by franchising your business, you can grow more quickly to become a more recognizable brand with your customers. Since franchisees will be responsible for their locations, you also won’t need the hands-on approach it would take if you were to do it on your own. Reason #2: An Easier Solution to Raising Capital After the recent economic crisis, businesses have found it increasingly difficult to finance their operations with traditional funding. The new, stricter requirements often make it impossible to qualify, which only causes business growth to stall. It’s a vicious cycle that business owners find themselves in. And there’s usually no easy solution to make it stop. However, the franchise model makes it easy for business owners to raise capital. Franchisees pay a designated upfront cost, called a franchise fee, and they furnish all of the required capital to open, run, and operate their restaurant franchise. As a franchisor, you will also collect royalties on a regular basis, which can continue to fund your business without the need to seek traditional financing. Reason #1: Managing Your Employees As a restaurant owner, you know that finding, training, keeping, and managing your staff and employees is often the most challenging and difficult task of running your food service operation. The cost of time, money, and stress can wear an owner down very quickly. When you franchise your restaurant, you are passing the daily responsibility of managing your employees and staff to your franchisee. Each franchisee will now be responsible for hiring, training, and managing their employees. You will certainly be supporting your franchisees, but you will not be the person putting the extra hours in at the restaurant when one of your employees decides to not show up. Tom Dufore is President of Big Sky Franchising. You can find his number in our Buyers Guide under Franchise Consultants.
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Food Industry News® December 2018 ACCOUNTANTS AB CPA Inc ..............................................................708-430-3232 Chamlin P C .............................................................847-583-8800 ACCOUNTING FIRMS Parhas & Associates ...............................Page 15 ...708-430-4545 Sassetti Certified Public Accountants .....Page 13 ...708-406-8616 ADVERTISING Food Industry News .................................................847-699-3300 AIR CONDITIONING-SYSTEMS CLEANING Olympia Maintenance ..............................................708-344-0344 AIR FILTERS-SALES & SERVICE Olympia Maintenance ..............................................708-344-0344 APPETIZERS Via Pizzeria 1 2 3 ....................................Page 09 ...847-727-6200 ARCHITECTS Dearborn Architects .................................................312-939-3838 Sarfatty Associates .................................................. 847-920-1100 Studio West Architects .............................................312-965-8133 ASIAN FOOD PRODUCTS Kikkoman Sales USA ..............................Page 17 ...630-954-1244 ASSOCIATIONS Chefs and Culinary Professionals ...........Page 17 . 872-256-CHEF Illinois Restaurant Association ................Page 07 ...312-787-4000 GARA .......................................................................847-824-6941 ASSOCIATIONS & TRADES For the Love of Chocolate Foundation....Page 22 ...773-972-1927 ATM MACHINES Meirtran ATM...........................................Page 22 ...815-874-7786 ATTORNEYS Scharf Banks Marmor ..............................................312-662-4897 Tabahi Law ...............................................................847-260-8182 AUCTIONEERS Bob King Auctions ...................................Page 14 ...847-363-2268 AWNINGS & CANOPYS Chesterfield Awnings ..............................Page 31 ...312-666-0400 AWNINGS - SALES & SERVICE Thatcher Oaks Awnings ..........................Page 18 ...630-833-5700 BACON Boars Head/Ferrazzuolo Foods ..............Page 21 ...847-878-1543 BAGS-CUSTOM PRINTED Bulldog Packaging ................................................... 630-458-1152 BAKERS-WHOLESALE Eli’s Cheesecakes...................................Page 04 ...773-736-3417 Gonnella Baking Co ................................Page 11 ...312-733-2020 Lezza Spumoni & Desserts.....................Page 17 ...708-547-5969 Il Mulino di Valenzano Bakery ..................................847-671-5216 JR Dessert Bakery ...................................................773-465-6733 Milano Baking Company ........................................800-495-BUNS BAKERY & DESSERT CONSULTING Sweet Bee................................................................847-828-4812 BAKERY EQUIPMENT Leach Food Equipment Dist....................Page 44 ...815-712-7707 MGM Industries........................................................847-814-7715 BAKERY-PRODUCTS Instantwhip Chicago................................Page 15 ...800-933-2500 Distinctive Foods/ Pie Piper .....................................847-459-3600 BAKLAVA Libanais Sweets .......................................................847-329-5060 BANNERS & POSTERS Accurate Printing......................................................708-824-0058 BAR STOOLS Chicago Booth ........................................Page 31 ...773-378-8400 Waco Manufacturing ................................................312-733-0054 BAR SUPPLIES Ramar Supply Co....................................Page 27 ...708-233-0808 Alfa Restaurant Supply ............................................773-588-6688 BARS-BUILDING & REFINISHING Golden Hardwood Inc .............................Page 28 ...847-409-8677 BASSET (LIQUOR) CERTIFICATION Step Solution of Illinois.............................................630-787-1002 BBQ CATERING-WHOLESALE Premier Restaurant Group .......................................773-306-1910 BBQ SAUCE Ken’s Foods ............................................Page 48 ...800-633-5800 BBQ TRAILER RENTAL Premier Restaurant Group .......................................773-306-1910 BEEF New S B L Inc .........................................Page 32 ...773-376-8280 BEVERAGE DISPENSING-EQUIPMENT United Fast Food & Beverage..................................847-928-0026 BEVERAGE PROGRAMS Brew Smart Beverage ..............................................847-437-5759 BEVERAGES Lifestyle Beverages..................................................630-941-7000
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BOOTHS Chicago Booth ........................................Page 31 ...773-378-8400 Waco Manufacturing ................................................312-733-0054 BOOTHS-UPHOLSTERERS Chicago Booth ........................................Page 31 ...773-378-8400 BOX COMPANIES-CORRUGATED Wertheimer Box ......................................Page 16 ...312-829-4545 BRANDING-LICENSE OPPORTUNITIES Los Comales Licensing ...........................Page 42 ...773-457-1784 BREAD & ROLLS Gonnella Baking Co ................................Page 11 ...312-733-2020 Fausto’s Bakery .......................................................847-338-6446 Il Mulino di Valenzano Bakery ..................................847-671-5216 BROILERS & STEAMERS EmberGlo-A Division of Midco Int’l...........................773-604-8700 BURGLAR ALARM SYSTEMS Alarm Detection Systms, Inc ....................................630-844-5318 BUTCHER BLOCK WOOD TABLES RestaurantWoodTables.com ....................................773-599-6200 BUTTER-CLARIFIED Danish Maid Butter Co ............................Page 29 ...773-731-8787 BUTTER-PREPORTIONED-WHIPPED Danish Maid Butter Co ............................Page 29 ...773-731-8787 BUYING GROUPS/CO-OPS GARA .......................................................................847-824-6941 CALAMARI Fisherman’s Pride ...................................Page 05 ... 800-543-2110 CANNOLI & CANNOLI PRODUCTS Lezza Spumoni & Desserts.....................Page 17 ...708-547-5969 CARRY OUT PACKAGING Bulldog Packaging ................................................... 630-458-1152 CASH REGISTERS & SUPPLIES Schmaus Cash Register & POS ..............................847-675-6066 CATERING FOR CATERERS/CAT SUPPORT Premier Restaurant Group .......................................773-306-1910 CATERING-VEHICLES DCI Central .............................................Page 10 ...800-468-7478 CCTV SYSTEMS Alarm Detection Systems, Inc ..................................630-844-5318 CENTER OF THE PLATE ITEMS (COP) US Foods .................................................................630-595-1200 CHAIRS & FURNISHINGS Vista Chair ...............................................................773-253-4883 CHAIRS-COMMERCIAL Chicago Booth ........................................Page 31 ...773-378-8400 Waco Manufacturing ................................................312-733-0054 CHARCOAL Charcoal Supply Company ......................................312-642-5538 CHARCUTERIE ITEMS Alef Sausage...........................................Page 41 ...847-968-2533 CHEESECAKES Eli’s Cheesecakes...................................Page 04 ...773-736-3417 CHEESES Lipari Foods ............................................Page 26 ...586-447-3500 CHICKEN-PROGRAMS FSI/Foodservice Solutions .......................................847-719-6088 CHILI Bistro Soups (Div of Vienna Beef) ...........................773-278-7800 Captain Ken’s Foods................................................ 800-510-3811 CHOCOLATES Dessert Concepts ....................................................773-640-4727 CHOCOLATES-BULK Mellos Snacks .......................................................... 312-550-1911 CIGARS Pacific Cigar Company ...........................Page 46 ..888-92C-IGAR CLASSIFIED ADVERTISING Food Industry News .................................................847-699-3300 CLEANING PRODUCTS SuperClean ..............................................................847-361-0289 CO-PACKERS T F Processors........................................Page 11 ...847-709-2600 COFFEE Farmer Brothers Coffee ...........................................888-542-9298 COFFEE & TEAS Royal Cup Coffee....................................Page 24 ...630-254-3365 Brew Smart Beverages ............................................847-437-5759 COFFEE ROASTERS Tec Foods Inc..........................................Page 25 ...773-638-5310 Java Breeze .............................................................773-235-9356 Tugboat Coffee ........................................................630-390-6613
Page 33 COLD BREW COFFEE & TEA Brew Smart Beverage ..............................................847-437-5759 COLD STORAGE Perishable Distribution Solutions ............Page 43 ...888-491-1641 COLD STORAGE-PORTABLE Portable Cold Storage.............................Page 10 ...800-535-2445 COMBI-STEAMERS Rational USA............................................................888-320-7274 CONSTRUCTION COMPANIES Walter Daniels Construction ...................Page 06 ...773-775-0170 CONSULTING & DESIGN A D E Foodservice Equipment ................................. 630-628-0811 CONTRACT LABOR SERVICES Atlas Employment Services ....................Page 12 ...847-671-1557 CONTRACT MANUFACTURING Bistro Soups (Div of Vienna Beef) ...........................773-278-7800 COOKING EQUIPMENT Ramar Supply Co....................................Page 27 ...708-233-0808 CORNED BEEF-FRESH Eisenberg-Kelly Corned Beef..................Page 44 ...773-588-2882 Vienna Beef .............................................................773-278-7800 CORPORATE GIFTS Vienna Beef .............................................................773-278-7800 CPA FIRMS Sassetti Certified Public Accountants .....Page 13 ...708-406-8616 AB CPA Inc ..............................................................630-924-9800 CRAFT BEVERAGES Deutsch Family Wine & Spirits................Page 30 ...708-687-9870 CREDIT CARD PROCESSING Jeff Bruce (HPS) ......................................................773-398-1013 DAIRY-PRODUCTS Instantwhip Chicago................................Page 15 ...800-933-2500 New Dairy ................................................................312-421-1234 DELI-MEATS Boars Head/Ferrazzuolo Foods ..............Page 21 ...847-878-1543 Greenridge Farms ....................................................847-434-1803 DELI-PRODUCTS Lipari Foods ............................................Page 26 ...586-447-3500 DELIVERY-VEHICLES DCI Central .............................................Page 10 ...800-468-7478 DEMO SERVICES-FOOD & BEVERAGE Custom Merchandising Services .............................630-814-3679 DESSERTS Algelato Chicago .....................................Page 09 ...847-455-5355 Eli’s Cheesecakes...................................Page 04 ...773-736-3417 Dessert Concepts ....................................................773-640-4727 Distinctive Foods/ Pie Piper .....................................847-459-3600 Sweet Bee................................................................847-828-4812 DESSERTS-WHOLESALE Lezza Spumoni & Desserts.....................Page 17 ...708-547-5969 DIGITAL MARKETING Munch Ado ...............................................................312-694-5942 DIRECT MAIL PROGRAMS Food Industry News .................................................847-699-3300 Ontime Envelopes and Printing ...............................630-205-6667 DIRECTV All Sports Direct .......................................................630-918-3000 DISHWASHER-LEASING & RENTAL Cintas Corporation ...................................................630-543-3666 DUCT CLEANING Enviromatic Corp of America ..................Page 27 ...800-325-8476 Olympia Maintenance ..............................................708-344-0344 EGGS Meadowbrook Egg & Dairy Company .....Page 31 ...312-738-2228 ELECTRIC & GAS STEAMERS EmberGlo-A Division of Midco Int’l...........................773-604-8700 ELECTRICAL REPAIR & MAINTENANCE Mackay Heating & Mechanical................Page 29 ...847-381-0448 ELECTRONICS SMETechnologies ...................................Page 39 ...224-622-8569 ENERGY BROKER Century Energy Solutions .......................Page 26 ...630-817-3164 ESPRESSO-CAPPUCCINO MACHINE PROGRAMS Brew Smart Beverage ..............................................847-437-5759 ETHNIC FOODS Kikkoman Sales USA ..............................Page 17 ...630-954-1244 FAUCETS Faucet Shoppe The ................................Page 13 ...773-478-3890 FILTERS-EXHAUST SYSTEMS Olympia Maintenance ..............................................708-344-0344 FIRE ALARM MONITORING Alarm Detection Sytems, Inc....................................630-844-5318
FIRE ALARM REPAIR & TESTING Alarm Detection Systems, Inc ..................................630-844-5318 Valley Fire Protection ...............................................630-761-3168 FIRE SUPRESSION SYSTEMS Fox Valley Fire & Safety...........................................847-695-5990 FIRE-EXTINGUISHERS Henrichsen’s Fire & Safety Equipment ....................800-373-9714 FIRST AID-EQUIPMENT & SUPPLIES Affirmed Medical Service .........................................847-322-9185 FLATBREADS Grecian Delight Foods .............................................847-364-1010 FLOORS Golden Hardwood Inc .............................Page 28 ...847-409-8677 FLOORS-ALL TYPES Mike’s Hardwood Flooring .......................................773-640-7488 FLOORS-SALES-SERVICE & REPAIR Sexton Complete Care............................................. 800-827-1126 FOOD & ALCOHOL SAFETY TRAINING Santa Lucia Food Safety Training ............................772-502-5262 FOOD DISTRIBUTORS 86 Foodservice .......................................Page 31 ...773-523-8861 Cugini Distribution ...................................Page 27 ...708-695-9471 Dearborn Wholesale Grocers Mktplace ..Page 31 ...773-487-5656 Devanco Foods .......................................Page 08 ...847-228-7070 Lipari Foods ............................................Page 26 ...586-447-3500 Olympia Food Industries .........................Page 03 ...847-349-9358 Tec Foods Inc..........................................Page 25 ...773-638-5310 Alfa Restaurant Supply ............................................773-588-6688 Anichini Brothers ......................................................312-644-8004 Chef’s Quality Meats ................................................708-333-0880 GFS Distribution.......................................................800-968-6391 Grecian Delight Foods .............................................847-364-1010 Kronos Foods...........................................................800-621-0099 Performance Foodservice-Chicago .........................630-896-1991 US Foods .................................................................630-595-1200 FOOD EQUIPMENT Bob King Auctions ...................................Page 14 ...847-363-2268 FOOD EQUIPMENT MANUFACTURERS Sammic Corp ...........................................................224-307-2232 FOOD PLANT RENTAL Gung Ho..................................................Page 13 ...708-369-8159 FOOD PRODUCTS Devanco Foods .......................................Page 08 ...847-228-7070 Olympia Food Industries .........................Page 03 ...847-349-9358 Tec Foods Inc..........................................Page 25 ...773-638-5310 Grecian Delight Foods .............................................847-364-1010 Neil Jones Food Company.......................................800-543-4356 FOOD PRODUCTS-PREPARED Captain Ken’s Foods................................................ 800-510-3811 FOODSERVICE EQUIP REP & MAINTENANCE Restaurant Handyman .............................................847-232-4474 FOODSERVICE EQUIPMENT Leach Food Equipment Dist....................Page 44 ...815-712-7707 Losurdo Inc ..............................................................630-833-4650 MGM Industries........................................................847-814-7715 Rational USA............................................................888-320-7274 Thunderbird Food Machinery ...................................866-451-1668 FOODSERVICE EQUIPMENT & SUPPLIES Alfa Restaurant Supply ............................................773-588-6688 FOODSERVICE EQUIPMENT-REPAIR CSI - Coker Service Inc ..........................Page 30 ...888-908-5600 Mackay Heating & Mechanical................Page 29 ...847-381-0448 Cobblestone Ovens .................................................847-635-0172 FOODSERVICE- LAYOUT & DESIGN A D E Foodservice Equipment ................................. 630-628-0811 Losurdo Inc ..............................................................630-833-4650 Sarfatty Associates .................................................. 847-920-1100 FOODSERVICE-EQUIPMENT PARTS CSI - Coker Service Inc ..........................Page 30 ...888-908-5600 Cobblestone Ovens .................................................847-635-0172 FOODSERVICE-SUPPLIES Ramar Supply Co....................................Page 27 ...708-233-0808 FRANCHISE OPPORTUNITIES Brown’s Chicken .....................................Page 06 ...630-501-5639 FRANCHISE-CONSULTANTS Big Sky Franchising .................................................855-824-4759 FREEZER & REF TRAILER RENTAL/LEASING Portable Cold Storage.............................Page 10 ...800-535-2445 FREEZERS-ALL TYPES Custom Cooler & Freezer .......................Page 06 ...630-879-3131
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Page 34 FRESH CUT FRY EQUIPMENT Sammic Corp ...........................................................224-307-2232 FRIED CHICKEN BREADING MIX Hous-Autry Mills .......................................................847-770-7510 FRYERS FSI/Foodservice Solutions .......................................847-719-6088 FURNITURE/FIXTURES/DESIGN Vitro Seating Products .............................................800-325-7093 GAMING TERMINALS Aces Up Gaming ......................................................773-209-4800 GELATO Algelato Chicago .....................................Page 09 ...847-455-5355 Palazzolo’s Artisan Dairy ........................Page 41 .800-4GE-LATO GELATO EQUIPMENT & SUPPLIES Palazzolo’s Artisan Dairy ........................Page 41 .800-4GE-LATO GENERAL CONTRACTORS Walter Daniels Construction ...................Page 06 ...773-775-0170 GIARDINIERA Authentic Brands.....................................Page 20 ...708-749-5430 E Formella & Sons ..................................Page 13 ...630-873-3208 V Formusa Company ...............................................847-813-6040 GLYCOL REFRIGERATION SYSTEM & REPAIR Mackay Heating & Mechanical................Page 29 ...847-381-0448 GOURMET FOODS New Dairy ................................................................312-421-1234 GREASE REMOVAL SERVICE Kaluzny Bros Inc ......................................................815-744-1453 GREASE TRAP PUMPING SERVICE Tierra Environmental...............................Page 14 ...888-551-1998 Kaluzny Bros Inc ......................................................815-744-1453 GREASE-EXHAUST CLEANING Enviromatic Corp of America ..................Page 27 ...800-325-8476 Olympia Maintenance ..............................................708-344-0344 GREEK FOOD PRODUCTS Devanco Foods .......................................Page 08 ...847-228-7070 Olympia Food Industries .........................Page 03 ...847-349-9358 Grecian Delight Foods .............................................847-364-1010 Kronos Foods...........................................................800-621-0099 GROCERY & RETAIL PRODUCT DISTRIBUTOR Lipari Foods ............................................Page 26 ...586-447-3500 GYROS Devanco Foods .......................................Page 08 ...847-228-7070 Olympia Food Industries .........................Page 03 ...847-349-9358 Grecian Delight Foods .............................................847-364-1010 Kronos Foods...........................................................800-621-0099 HAMBURGER PATTY MANUFACTURER Devanco Foods .......................................Page 08 ...847-228-7070 HANDYMAN SERVICES Restaurant Handyman .............................................847-232-4474 HEALTH INSURANCE Gallagher ................................................Page 20 ...630-285-3686 HEATING & AIR CONDITIONER SERVICE & REP Mackay Heating & Mechanical................Page 29 ...847-381-0448 Mechanical 24 .........................................Page 40 ...847-987-9738 HOOD & DUCT CLEANING Hoodz of Schaumburg ............................Page 16 ...847-620-2608 HOOD EXHAUST & FAN CLEANING Enviromatic Corp of America ..................Page 27 ...800-325-8476 Olympia Maintenance ..............................................708-344-0344 HOOD SYSTEMS-FIRE Henrichsen’s Fire & Safety Equipment ....................800-373-9714 HOT DOGS Authentic Brands.....................................Page 20 ...708-749-5430 Eisenberg-Kelly Corned Beef..................Page 44 ...773-588-2882 Crawford Sausage ...................................................773-277-3095 Red Hot Chicago......................................................800-249-5226 Vienna Beef .............................................................773-278-7800 HUMAN RESOURCES ADP..........................................................................847-507-4210 HUMMUS & SPREADS Grecian Delight Foods .............................................847-364-1010 HVAC REPAIR & MAINTENANCE Restaurant Handyman .............................................847-232-4474 ICE CREAM Algelato Chicago .....................................Page 09 ...847-455-5355 Chocolate Shoppe Ice Cream .................Page 29 ...608-221-8640 Homer’s Gourmet Ice Cream ..................Page 11 ...847-251-0477 Instantwhip Chicago................................Page 15 ...800-933-2500 Palazzolo’s Artisan Dairy ........................Page 41 .800-4GE-LATO
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foodindustrynews.com ICE CREAM EQUIPMENT REPAIR & SUPPLY Kool Technologies ....................................................630-483-2256 United Fast Food & Beverage..................................847-928-0026 ICE CREAM-YOGURT Instantwhip Chicago................................Page 15 ...800-933-2500 ICE MACHINE REPAIR & SANITIZING Ice Solutions 24 ......................................Page 40 ...847-987-9738 Major Appliance Service ..........................................708-447-4100 ICE MACHINES-SALES-RENTAL OR LEASING Easy Ice ...................................................................866-327-9423 Empire Cooler Service .............................................312-733-3900 ICE SCULPTURES Artbelowzero.net ......................................................847-746-3673 ICE-MAKING EQUIPMENT/REPAIR & SERVICE Mackay Heating & Mechanical................Page 29 ...847-381-0448 INSURANCE Cacciatore Insurance ..............................Page 19 ...312-259-8200 Caro Insurance Services..........................................708-745-5031 Concklin Insurance Agency......................................630-268-1600 ISU Northwest Insurance Services ..........................888-366-3467 Society Insurance ....................................................888-576-2438 The Horton Group ....................................................312-989-1410 INSURANCE SERVICES Gallagher ................................................Page 20 ...630-285-3686 INSURANCE-INDUSTRIAL & COMMERCIAL Cacciatore Insurance ..............................Page 19 ...312-264-6055 INTERIOR DESIGNERS Sarfatty Associates .................................................. 847-920-1100 INTERNET ADVERTISING Food Industry News .................................................847-699-3300 INVENTORY CONTROL SYSTEMS BevSpot ...................................................................617-658-3123 ITALIAN BEEF Authentic Brands.....................................Page 20 ...708-749-5430 Devanco Foods .......................................Page 08 ...847-228-7070 Serrelli’s Foods .......................................Page 16 ..877-385-BEEF Grecian Delight Foods .............................................847-364-1010 Red Hot Chicago......................................................800-249-5226 ITALIAN FOOD SPECIALTIES E Formella & Sons ..................................Page 13 ...630-873-3208 ITALIAN SAUSAGE Devanco Foods .......................................Page 08 ...847-228-7070 Anichini Brothers ......................................................312-644-8004 JANITOR-SUPPLIES Ramar Supply Co....................................Page 27 ...708-233-0808 JAPANESE-FOOD PRODUCTS Kikkoman Sales USA ..............................Page 17 ...630-954-1244 JUICERS-FRUIT & VEGETABLES Berkel Midwest.........................................................800-921-9151 KEYLESS ACCESS CONTROL Alarm Detection Systems, Inc ..................................630-844-5318 KITCHEN VIDEO DISPLAY SYSTEMS QSR Automations ....................................................312-982-4099 KITCHEN-EXHAUST SYSTEMS/CLEANING Enviromatic Corp of America ..................Page 27 ...800-325-8476 Olympia Maintenance ..............................................708-344-0344 LAW FIRMS Lavelle Law .............................................Page 15 ...847-705-7555 LINEN SUPPLY & RENTAL SERVICE Cosmopolitan Textile ................................................773-254-6100 Mickey’s Linen ......................................................... 773-545-7211 LIQUOR & SPIRITS Deutsch Family Wine & Spirits................Page 30 ...708-687-9870 LIQUOR-WHOLESALE Peerless Liquors ......................................................773-378-3908 LOGISTICS COMPANIES Perishable Distribution Solutions ............Page 43 ...888-491-1641 MAILING PROGRAMS On Time Printing .....................................Page 46 ...708-544-4500 MANUFACTURERS REPRESENTATIVES Vicki Righeimer & Associates ..................................847-899-8146 MARKETING-SERVICES Illinois Royalty ..........................................................630-487-1485 MAYONNAISE Columbus Vegetable Oils........................Page 02 ...773-265-6500 MEAT PROCESSING EQUIP SALES & SERVICE Berkel Midwest.........................................................800-921-9151 MEAT-SMOKED Nueske Applewood Smoked Meats .........................800-382-2266
Food Industry News® December 2018
MEAT-WHOLESALE Devanco Foods .......................................Page 08 ...847-228-7070 Grant Park Packing .................................Page 23 ...312-421-4096 New S B L Inc .........................................Page 32 ...773-376-8280 Anichini Brothers ......................................................312-644-8004 Chef’s Quality Meats ................................................708-333-0880 International Meat Company ....................................773-622-1400 MEATBALLS Authentic Brands.....................................Page 20 ...708-749-5430 MEDICAL SUPPLIES Affirmed Medical Service .........................................847-322-9185 MEDITERRANEAN FOODS Olympia Food Industries .........................Page 03 ...847-349-9358 Grecian Delight Foods .............................................847-364-1010 MENU PRINTING Ontime Envelopes and Printing ...............................630-205-6667 MENUS On Time Printing .....................................Page 46 ...708-544-4500 MENUS-CUSTOM PRINTED Accurate Printing......................................................708-824-0058 MEXICAN FOODS Los Comales Licensing ...........................Page 42 ...773-457-1784 MILK Instantwhip Chicago................................Page 15 ...800-933-2500 NATURAL FOOD PRODUCTS Greenridge Farms ....................................................847-434-1803 OILS & FATS-COOKING Columbus Vegetable Oils........................Page 02 ...773-265-6500 OILS & SHORTENING Columbus Vegetable Oils........................Page 02 ...773-265-6500 Chef Mac Culinary Cooking Oils ..............................708-945-9150 OILS & VINEGAR Pastorelli Foods ................................................... 800-SOS-AUCY OILS-COOKING/BULK Columbus Vegetable Oils........................Page 02 ...773-265-6500 OLIVE OILS Columbus Vegetable Oils........................Page 02 ...773-265-6500 ONLINE ORDERING PLATFORM Munch Ado ...............................................................312-694-5942 ORGANIC FOODS Pastorelli Foods ................................................... 800-SOS-AUCY OVEN REPAIR & MAINTENANCE Mackay Heating & Mechanical................Page 29 ...847-381-0448 OVENS-SALES & SERVICE Cobblestone Ovens .................................................847-635-0172 MGM Industries........................................................847-814-7715 PACKAGING SPECIALISTS Wertheimer Box ......................................Page 16 ...312-829-4545 PAINTING & HANDYMAN SERVICES Restaurant Handyman .............................................847-232-4474 PANCAKE-BATTER & MIX Tec Foods Inc..........................................Page 25 ...773-638-5310 PAPER-PRODUCTS Ramar Supply Co....................................Page 27 ...708-233-0808 PARTY-FAVORS & SUPPLIES Ramar Supply Co....................................Page 27 ...708-233-0808 PASTA-FRESH AND FROZEN Cugini Distribution ...................................Page 27 ...708-695-9471 Pastafresh Home Made Pasta .................................773-745-5888 PASTRY CONSULTING Sweet Bee................................................................847-828-4812 PATIO ENCLOSURES Thatcher Oaks Awnings ..........................Page 18 ...630-833-5700 PATIO HEATERS TNG Industries ........................................Page 03 ... 708-449-1100 PATTY MACHINES/FOOD FORMERS Berkel Midwest.........................................................800-921-9151 PAYROLL SERVICES AB CPA Inc ..............................................................708-430-3232 ADP..........................................................................847-507-4210 PEANUTS-BULK(IN THE SHELL) Mellos Snacks .......................................................... 312-550-1911 PEST CONTROL Platinum Pest Solutions ...........................................708-206-2847 Rose Pest Solutions.................................................815-871-2733 PEST CONTROL/PEST ELIMINATION Mc Cloud Services ..................................Page 40 ...800-332-7805
PICKLES & RELISH Vienna Beef .............................................................773-278-7800 PITA BREAD Olympia Food Industries .........................Page 03 ...847-349-9358 Grecian Delight Foods .............................................847-364-1010 PIZZA CRUST MIX Via Pizzeria 1 2 3 ....................................Page 09 ...847-727-6200 PIZZA SAUCE SEASONINGS Via Pizzeria 1 2 3 ....................................Page 09 ...847-727-6200 PIZZA SUPPLIES Russo Pizza Supplies ..............................................708-385-0500 PIZZA SUPPLY DISTRIBUTORS Anichini Brothers ......................................................312-644-8004 PLANT-BASED FOODS, VEGAN Phoenix Bean...........................................................773-784-2503 PLUMBING SUPPLIES Faucet Shoppe The ................................Page 13 ...773-478-3890 POINT OF SALE SUPPLIES Schmaus Cash Register & POS ..............................847-675-6066 POINT OF SALE SYSTEMS Alpha POS Systems ................................................630-690-2870 Jeff Bruce (HPS) ......................................................773-398-1013 Retail Control Solutions ...........................................630-521-9900 Schmaus Cash Register & POS ..............................847-675-6066 POPCORN BULK-POPPED & RAW Mellos Snacks .......................................................... 312-550-1911 PORK PRODUCTS Peer Foods ..............................................................773-927-1440 POULTRY-FRESH New S B L Inc .........................................Page 32 ...773-376-8280 PRESSURE WASHING Olympia Maintenance ..............................................708-344-0344 PRINTERS On Time Printing .....................................Page 46 ...708-544-4500 PRINTING-CUSTOM ITEMS Accurate Printing......................................................708-824-0058 PRIVATE LABEL FOOD MANUFACTURERS E Formella & Sons ..................................Page 13 ...630-873-3208 T F Processors........................................Page 11 ...847-709-2600 Milano Baking Company ........................................800-495-BUNS PRODUCE DISTRIBUTORS Premier Produce ......................................................847-678-0780 PRODUCE-WHOLESALE US Foods .................................................................630-595-1200 PUBLIC RELATIONS-MARKETING SERVICES IMR Chicago ............................................................312-878-1222 PUBLISHING Food Industry News .................................................847-699-3300 RE-UPHOLSTERY Chicago Booth ........................................Page 31 ...773-378-8400 REFRIGERATED TRAILER RENTAL/LEASING Portable Cold Storage.............................Page 10 ...800-535-2445 REFRIGERATION EQUIP SERVICE & REPAIR CSI - Coker Service Inc ..........................Page 30 ...888-908-5600 Mackay Heating & Mechanical................Page 29 ...847-381-0448 Mechanical 24 .........................................Page 40 ...847-987-9738 Service Refrigeration ..............................Page 43 ...773-775-4777 REFRIGERATION EQUIP-SERVICE & REPAIR General Parts Group ................................................630-595-3300 REFRIGERATION EQUIPMENT REPAIR General Parts Group ................................................630-595-3300 Kool Technologies ....................................................630-483-2256 REFRIGERATION-EQUIP/COMMERCIAL Custom Cooler & Freezer .......................Page 06 ...630-879-3131 REMODELING & NEW CONSTRUCTION Walter Daniels Construction ...................Page 06 ...773-775-0170 RESTAURANT EQUIP MANUFACTURERS Sammic Corp ...........................................................224-307-2232 RESTAURANT EQUIPMENT FSI/Foodservice Solutions .......................................847-719-6088 Losurdo Inc ..............................................................630-833-4650 RESTAURANT EQUIPMENT & SUPPLIES Custom Cooler & Freezer .......................Page 06 ...630-879-3131 Olympic Store Fixtures............................Page 23 ...773-585-3755 Ramar Supply Co....................................Page 27 ...708-233-0808 Berkel Midwest.........................................................800-921-9151 TriMark Marlinn Equip & Supplies............................708-496-1700
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Food Industry News® December 2018 RESTAURANT EQUIPMENT REPAIR SERVICE CSI - Coker Service Inc ..........................Page 30 ...888-908-5600 Mackay Heating & Mechanical................Page 29 ...847-381-0448 Berkel Midwest.........................................................800-921-9151 Cobblestone Ovens .................................................847-635-0172 General Parts Group ................................................630-595-3300 MGM Industries........................................................847-814-7715 Major Appliance Service ..........................................708-447-4100 RESTAURANT EQUIPMENT-NEW & USED Bob King Auctions ...................................Page 14 ...847-363-2268 March Quality Used & New Equip...........Page 31 ...800-210-5895 RESTAURANT REAL ESTATE SALES John Moauro/Realty Executives .............................. 708-361-1150 Kudan Group Inc ......................................................312-575-0480 Marcus Cook-Baum Realty Group ........................... 312-275-3112 Nick Dibrizzi/Coldwell Banker ..................................708-562-9328 Pontarelli & Company ..............................................847-778-3571 RESTAURANT-DESIGNERS A D E Foodservice Equipment ................................. 630-628-0811 Losurdo Inc ..............................................................630-833-4650 Sarfatty Associates .................................................. 847-920-1100 RESTAURANTS La Scarola Restaurant .............................................312-243-1740 ROOFS-SALES-REPAIR & MAINTENANCE Care Sheet Metal & Roofing ...................Page 21 ...708-387-9784 SALAD-DRESSINGS Authentic Brands.....................................Page 20 ...708-749-5430 Ken’s Foods ............................................Page 48 ...800-633-5800 SALAD-DRESSINGS & OILS Columbus Vegetable Oils........................Page 02 ...773-265-6500 Tec Foods Inc..........................................Page 25 ...773-638-5310 SANITATION CERTIFICATION Illinois Restaurant Association ................Page 07 ...312-787-4000 SANITATION CLASSES Santa Lucia Food Safety Training ............................773-502-5262 SATELLITE TV SYSTEMS All Sports Direct .......................................................630-918-3000 SAUSAGE Anichini Brothers ......................................................312-644-8004
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Crawford Sausage ...................................................773-277-3095 Red Hot Chicago......................................................800-249-5226 Vienna Beef .............................................................773-278-7800 SAUSAGE MANUFACTURER Grant Park Packing .................................Page 23 ...312-421-4096 SAUSAGE PRODUCTS Alef Sausage...........................................Page 41 ...847-968-2533 SCALES Berkel Midwest.........................................................800-921-9151 SCALES-SALES & REPAIR Accurate Scale Company .......................Page 45 ...773-847-1820 SEAFOOD Fisherman’s Pride ...................................Page 05 ... 800-543-2110 SEATING Waco Manufacturing ................................................312-733-0054 SEATING REPAIRS Express Seating ......................................Page 22 ...630-985-7797 SEWER(MAINT)-RODDING & JETTING Tierra Environmental...............................Page 14 ...888-551-1998 SHARED KITCHEN SPACE Premier Restaurant Group .......................................773-306-1910 SHIPPING-REFRIGERATED & FROZEN Perishable Distribution Solutions ............Page 43 ...888-491-1641 SHORTENING Columbus Vegetable Oils........................Page 02 ...773-265-6500 SIGNAGE-INDOOR & OUTDOOR American Graphics ..................................................888-774-6270 SILVERWARE & DINNERWARE Vicki Righeimer & Associates ..................................847-899-8146 SLICERS-SALES & SERVICE Berkel Midwest.........................................................800-921-9151 SOCIAL MEDIA MARKETING Munch Ado ...............................................................312-694-5942 SOFT DRINKS PepsiCo Foodservice ...............................................773-893-2319 SOUPS Bistro Soups (Div of Vienna Beef) ...........................773-278-7800 Vienna Beef .............................................................773-278-7800
SOUS-VIDE COOKERS Sammic Corp ...........................................................224-307-2232 SPECIALTY FOODS DISTRIBUTOR Artisan Specialty Foods ..........................Page 18 ...708-762-5238 STAFFING-SERVICES Atlas Employment Services ....................Page 12 ...847-671-1557 STEAM CLEANING Olympia Maintenance ..............................................708-344-0344 SUPERMARKET & DELI EQUIPMENT Leach Food Equipment Dist....................Page 44 ...815-712-7707 SUPERMARKET- EQUIPMENT/ NEW & USED Berkel Midwest.........................................................800-921-9151 TABLE TOP AND COOKING EQUIPMENT EmberGlo-A Division of Midco Int’l...........................773-604-8700 TABLES-ALL TYPES Chicago Booth ........................................Page 31 ...773-378-8400 RestaurantWoodTables.com ....................................773-599-6200 Waco Manufacturing ................................................312-733-0054 TAMALES Supreme Frozen Products .......................................773-622-3777 TEA-GREEN Dewdrop Tea ............................................................630-335-7806 TEMPORARY STAFFING Atlas Employment Services ....................P age 12............ 847-671-1557 TEXT MESSAGING PROGRAMS Illinois Royalty ..........................................................630-487-1485 TOFU AND BEAN SPROUTS Phoenix Bean...........................................................773-784-2503 TOMATO PRODUCTS Pastorelli Foods ................................................... 800-SOS-AUCY TRADE PUBLICATIONS Food Industry News .................................................847-699-3300 TRUCK GRAPHICS American Graphics ..................................................888-774-6270 TRUCK-BODIES Morgan Corporation ................................Page 14 ...608-436-4177 TRUCK-REFRIGERATED DCI Central .............................................Page 10 ...800-468-7478 TRUCK-SALES & SERVICE
CLASSIFIEDS
Season’s Greetings & Happy New Year from ELMHURST - FORMER ARENA SPORTS GRILLE
Mackay Heating & Mechanical................Page 29 ...847-381-0448 Mechanical 24 .........................................Page 40 ...847-987-9738 WALK-IN COOLERS AND FREEZERS Custom Cooler & Freezer .......................Page 06 ...630-879-3131 MGM Industries........................................................847-814-7715 WEBSITE DESIGN Americaneagle.com ................................Page 47 ...847-699-0300 Munch Ado ...............................................................312-694-5942 WEBSITE DESIGN SERVICES Stick Out Social.......................................Page 39 ...312-655-9999 WELDING & FABRICATING KOP Ind. Welding & Fabrication .............Page 22 ...630-930-9516 WHIPPED CREAM Instantwhip Chicago................................Page 15 ...800-933-2500 WIND SCREENS Thatcher Oaks Awnings ..........................Page 18 ...630-833-5700 WINE & SPIRITS Deutsch Family Wine & Spirits................Page 30 ...708-687-9870 WOOD FLOOR REFINSH & INSTALLATION Mike’s Hardwood Flooring .......................................773-640-7488
Adelphia Properties!
WESTERN SUBURBS - BREAKFAST/LUNCH OPERATION
For Sale or Lease: • 14,000 SF Freestanding Building w/ Outdoor Patio Seating on 1.33 Acres. • Outstanding Turnkey Operation Opportunity or Bring your Own Concept. • Fully Equipped w/ All FF&E Included. • Partial Basement for Extra Storage. • Open Floor Plan w/ High Ceilings. • Ample Parking. Monumental Street Signage. • High Visibility. • Priced to Sell $1,650,000 /Great Lease Rate, call for more info!!
• 5,336 SF Freestanding Building on .75 Acres. • Long Term Est. Business • Turn Key up and running • Video Gaming Approved. • Location, Location, Location!!! • Real Estate & All FF&E Included in the Sale. • Situated on Heavily Traveled Roosevelt Rd. • Favorable DuPage County Tax Base!!! • Price: $995,000
ARLINGTON HEIGHTS - BREAKFAST/LUNCH BUSINESS
MORTON GROVE - FORMER GAIL’S CARRIAGE GROVE • 8,017 SF Freestanding Restaurant w/ Full-Size Basement on 1.02 Acres. • High Profile Hard Corner Stoplight Intersection Site. • Real Estate & All FF&E Included in the Sale. Turn Key. • Outstanding Frontage, Visibility & Access Site. • High Traffic Counts: 38,750 VPD • Densely Populated Area w/ Strong Demos. • Ample Parking. Monumental Street Signage. • Price: $1,625,000
• 6,500 SF Breakfast/Lunch Business Turnkey Opportunity. • Outstanding Frontage, Excellent Visibility Exposure & Access • Restaurant Built from Scratch in 2012 and has been thriving since then. All FF&E Included in Sale of Business. • Located in Northpoint Shopping Mall. Ample Parking. Outdoor Seating Area. • Located at Busy Dense Commercial Retail Corridor. • Densely Populated Area w/ Strong Demos. • Situated at High Density Traffic Intersection of E Rand Rd & N Arlington Heights Rd. • Price: $350,000
WESTERN SUBURBS - OAKBROOK TERRACE
For more information call Simeon Spirrison, Managing Broker or George Spirrison
630-455-4495
• 7,522 SF Freestanding Building w/Full-Size Basement on 1.49 Acres. • Premier High-Profile Location. • Outstanding Frontage, Visibility & Easy Access on Highly Traveled Roosevelt Rd. • Real Estate & All FF&E Included in Sale. • Video Gaming currently in place. • Strong Daytime & Evening Population in a Dense Affluent Neighborhood. • Prime Busy Dynamic Retail Corridor. • Price: $1,795,000
MEMBER: CRBA
dec 2018 33-40 classifieds.indd 35
DCI Central .............................................Page 10 ...800-468-7478 TRUCK-SALES NEW & USED D & S Truck Center .................................Page 28 ...708-352-5551 VENTILATING-SYTEMS CLEANING Enviromatic Corp of America ..................Page 27 ...800-325-8476 Olympia Maintenance ..............................................708-344-0344 VIDEO GAMING Awesome Hand Gaming ..........................................847-704-7612 VIDEO GAMING KIOSKS Tri City Supply Jackpot Gaming...............................708-689-9900 WALK IN COOLER- MOBILE- RENTAL/LEASING Portable Cold Storage.............................Page 10 ...800-535-2445 WALK IN COOLERS-SALES & SERVICE Service Refrigeration ..............................Page 43 ...773-775-4777 WALK-IN COOLER REPAIR & MAINTENANCE
CLASSIFIEDS continue on page 36
11/13/18 2:49 PM
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foodindustrynews.com
Food Industry News® December 2018
Chicago’s Premier Hospitality Real Estate Brokers
To learn more visit our website or contact us. www.kudangroup.com |312-575.0480 Happy Holidays and New Year!
North Center - Confidential #A161 Corner bar/restaurant with a large outdoor patio in bustling neighborhood. Full basement with walk-in coolers. Located across from a public park with sidewalk seating. Turn-key opportunity or bring your own concept! Size: 1,500 SF + 1,000 SF Outdoors Rental Rate: $7,488 per Month Price: $199,000 (Business) Agent: Adam Rogers Park - 6621 N. Clark St. Rare direct lease restaurant opportunity. New HVAC, electric, windows and hot water heater. Lovely enclosed patio area available from May to October for an additional $250/Month. A great value on busy Clark Street. Size: 1,300 SF Rental Rate: $2,500 per Month Agent: Adam
L I NE ST W IN G! LI NE ST W IN G!
North Center - 2205 W. Montrose Ave. Amazing little restaurant located across the street from Welles park in North Center. The space is newly remodeled with all new equipment and hood. Full basement. All FF&E included. Size: 650 SF + Full Basement Rental Rate: $1,802 per Month (NNN) Price: $69,000 (Business) Agent: Adam
LI NE ST W IN G!
Chicago Suburban Entertainment Venue Confidential #A159 - Major Price Reduction! Popular entertainment venue/restaurant/bar for sale. Profitable business with outdoor patio and all FF&E included. Over $2M Ann. in Gross Sales. Size: 13,690 SF Rental Rate: $10,529.89 per Month Price: $1,150,000 (Business Only) Agents: Adam/Daniel
LI N ST EW IN GS !
LI NE ST W IN G!
RE P DU RI CT CE IO N!
LI NE ST W IN G!
RE P DU RI CT CE IO N!
NEW LISTINGS & UPDATES Bloomingdale, IL - Freestanding Restaurant on 2.21 Acres for Sale - Confidential #C134 Fine dining restaurant offering lunch, dinner and banquet service. Full bar and fully-equipped kitchen. Video gaming included. Size: 7,068 SF Building on 96,519 SF Land Price: $1,299,000 (Real Estate + Business) Agent: Chad Carpentersville, IL- Confidential #C136 Fast casual restaurant known for fresh meat and hand cut fries. Great cash flow! Clean location with lots of regular diners. Size: 1,000 SF Rental Rate: $2,100 per Month (Gross) Price: $75,000 (Business) Agent: Chad
Crystal Lake, IL - 7068 & 7614 Virginia Rd. Two parcels for sale. Parcel 1 has a single story bar (Coleman’s) and parcel 2 has a 2-bedroom/1-bath home with detached 2 car garage. Prime location on hard triangular corner of Virginia Rd. & Three Oaks. Parcel 1: 1,0171 SF Bar on 11,381 SF Land Parcel 2: 1,029 SF House on 12,355 SF Land Price: $494,000 (Two Parcels) Agent: Chad Loop/West Loop - Two Profitable Businesses for Sale #1 Ranked fast casual healthy restaurant chain. 233 N. Michigan Ave.- Size: 2,154 SF Rental Rate: $8,699 per Month (NNN) Price: $340,000 (Business) 1164 W. Madison St. - Size: 1,658 SF Rental Rate: $4,529 per Month (NNN) Price: $385,000 (Business) Agent: Georg
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Ravenswood - 1964 W. Lawrence Ave. Beautifully redesigned restaurant space. Currently seats 44 with room to accommodate more. Large kitchen with rotating deck pizza oven, smoker, 20’ hood & 2 walk-in coolers. All FF&E included. Size: 3,000 SF Rental Rate: $4,456 per Month (Gross) Price: $79,000 (Business) Agent: Georg
LI NE ST W IN G!
LI NE ST W IN G!
TH Loop, West - 1258 W. Jackson Blvd. Stylish fast-casual counter service restaurant in the hot West Loop neighborhood. Recently remodeled with ample outdoor seating. Size: 1,100 SF Rental Rate: $3,700 per Month (NNN) Price: $74,900 (Business) Agents: Georg/Jarrett
Pleas
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BROKER SPOTLIGHT - Adam Salamon Adam Salamon has been a commercial real estate agent in the Chicagoland area for over twenty-five years. Mr. Salamon joined Kudan Group, Inc. in 1999 as Vice President and is responsible for managing existing accounts, as well as new client services. A graduate of Northeastern Illinois University, Adam is an expert in business brokerage in addition to real estate services, investment opportunities and commercial dispositions. Some of his recent transactions include: Winter's Jazz Club, Tavern 57, Carol's Pub, Luella's Gospel Bird and The Beehive Tavern in St. Charles. Please contact Adam with any of your real estate inquiries or if you would like more information on any of his listings above. 312.575.0480 ext. 16 or adam@kudangroup.com
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2) FR insur
MEMBER: CRBA REQUEST A COPY OF OUR COMPLETE INVENTORY AT INFO@KUDANGROUP.COM
Kudan Group, Inc. 566 W. Lake St. Suite 225 Chicago, IL 60661 312.575.0480 kudangroup.com dec 2018 33-40 classifieds.indd 36
11/13/18 2:49 PM
Food Industry News® December 2018
CHICAGOLAND’S BEST LOCATIONS FOR SALE
24 HOUR VOICEMAIL
Email—nick.dibrizzi@cbexchange.com
Page 37
Only From
FOR SALE REAL ESTATE & BUSINESS OR BUSINESS ONLY
Hot Western Suburbs in DuPage County. Class “A” turn key, free standing restaurantbar-banquet plus outdoor patio. 7,000 SF bldg./seats 300+/-; 70,000 SF lot parks 140+/Owner financing/very low rent. Call for more information.
NEW: AMERICAN RESTAURANT SERVING BREAKFAST-LUNCH IN LAKE COUNTY
Weekly sales $15,000 a week. Net profit $140,000 a year verifiable with three (3) year Federal Income Taxes and Profit & Loss Statement plus current appraisal in place. Hot Location—Downtown by Train Station. 4,000 SF bldg., 18,000 SF lot, Seats 140, Parks 45+/-. This Business with Real Estate qualifies for an SBA Loan with 15%-20% down. For Real Estate & Business $649,500
NEW: DOWNTOWN HOMEWOOD/ SOUTHWEST SUBURBS
NEW: PIZZA!! PIZZA!!
Former restaurant 1,800 SF 2 ADA compliant restrooms, large grease trap outside Rent only $1,900 per month modified gross.
Pick up & Delivery. Chicagoland Area established since 1987. 60% pick up/40% delivery. Real $$$ maker. 40 deliveries per night avg. Selling Real Estate & Business. Owner Retiring. Qualified buyers only. Must sign confidentiality agreement and have proof of funds.
Free standing sports bar-pizza pub with drive thru window. 2,300 SF plus 1,000 SF lower level. Bldg on 18,700 SF lot/Great National Tenant Location. For Business & Real Estate $595,000.
PALOS HILLS ON ROBERTS ROAD
Free standing restaurant-bar-patio plus video gaming on 26,000 SF lot For Sale/Lease.
NEW CHICAGO LOOP/FAST FOOD
Turn key, fully equipped fast food restaurant with drive-thru window. All new & shiny. 1,370 SF plus 1,200 SF lower level with high flexicore ceiling. Building 13,304 SF; lot parks 17 plus additional parking. Next to Dunkin Donuts & CVS. High density traffic. FOR LEASE/FOR SALE. Call for more information. Established for 8 years. Hours 9:00 am-3:00 pm. High pedestrian traffic count. 1,500 SF/Rent $3,800 per month. Real Estate taxes-$500 per month. Cash flow $200,000 per year. For Business Only $419,000.
LISLE - MAIN (ROUTE 53)
NATIONAL TENANT LOCATION For Lease Only. Free standing 2,520 SF plus 1,000 SF lower level. Second generation restaurant. Lot size 22,850 SF. One door south SEC corner stoplight intersection of Main Street (Rte 53) and Maple Ave. NNN Lease $25 per SF; Real Estate taxes $5.60 per SF
NEW: SW SUBURBS-147th & CICERO
Free standing sports bar-pizzeria with video gaming. National Tenant location. 5,000 SF bldg.; 30,000 SF lot. $100,000 a year net profit in video gaming. Real $$$ maker; seats 300 indoor & outdoor. Separate carry out & delivery pizza business. DJ & live music. For Business & Real Estate: $895,000.
NEW: OAK PARK DOWNTOWN
4,000 SF turn key pizzeriarestaurant plus full basement Established for 40 years. For business, fixtures & equipment $199,500
MEMBER: CRBA
NEW: SW SUBURBS-103rd & KEDZIE
NEW: SW SUBURBS –
SUCCESSFUL AMERICAN STYLE PANCAKE HOUSE Price Reduction. Owners very sick Must Sell! Four Star Rating from all critics. Serving breakfast & lunch. $25,000 per week in sales. Highly confidential—Call for more details.
NEW: CHICAGO LOOP/HOT LOCATION
Famous beef stand. 2,400 SF newly remodeled. $600,000 in leasehold improvements, fixtures & equipment. Established for 9 years. Ten (1) year lease with two (2) five (5) year option.Rent $8,000 per month; Real $$$ Maker. $349,500
Nick Di Brizzi 888-317-7721
z Happy Holidays! Thank You For Your Business! z We have bank owned foreclosures; commercial and residential. For more Confidential Listings, Call Today! 1-888-317-7721. Se Habla Español.
REALPOUL REALTY “Commerce With Morality™”
2731 W. Touhy Ave. Chicago, Illinois 60645
THINKING OF BUYING OR SELLING? Please Call (773) 743-2100 or Email peterjp@realpoul. com Managing Real Estate Broker Licensed in: Illinois, Indiana,
Wishing You and Yours Happy Holidays and a Prosperous New Year
AN ATTRACTIVE LIST OF BUSINESS OPPORTUNITIES BAR/TAVERN+ BAR-RESTAURANT BREAKFAST LUNCH BREAKFAST LUNCH FAST FOOD FAST FOOD FAST FOOD FAST FOOD FAST FOOD LAND MIXED USE PIZZERIA RESTAURANT RESTAURANT RESTAURANT BAR RESTAURANT BAR RESTAURANT BAR RESTAURANT BAR SPORTS BAR & MALL
FS 1.5 Acres, Bar-Tavern w/Apt above + 3-bed House / Business only $89,000 $735,000 Bar - Fantastic - 4 AM License- Sales are: liquor 80%; food 20% $195,000 Breakfast Lunch only - Corner - Able Parking - Owner Retires $165,000 Breakfast Lunch Only - Free Standing - Huge Industrial and Residential Base $229,000 Fast Food 2,000 sq. ft. - Corner - Incredible Opportunity – Priced Right $50,000 Well Known, Long Established, Popular Destination, Great Opportunity $120,000 Fast Food: Profitable, Priced Right, Low Rent, Great Potential! $140,000 Fast Food, Free Standing, Profitable, Same Owner Over 17 Years $295,000 Free Standing Fast Food - 120 seats-82 car parking-Huge Gross-Video Games $550,000 7.5 Acres Zoned C2, Unbelievable offering! Extend to Stop Light at Extra $’s $1,595,000 Investment Opportunity – Cap Rate ~10%! : 1 Store and 3 Apartments $899,000 Pizza Business Serving the NW Suburbs for Over 25 years! $129,000 Free Standing Family 185-Seat Restaurant, 5,500 sq. ft. W/Property $795,000 Restaurant - Free Standing - Same Owner Over 45 Years - With Property $993,000 Free Standing – Restaurant Bar - Video Games Bring in Many $’s! $295,000 Restaurant Bar - Free Standing - Well Known and Highly Respected $320,000 Restaurant with Property of 2 Acres -Spectacular offering! - Video Poker $1,395,000 Restaurant Bar on 2 Acres – Profitable – Well Known –Video Poker $1,495,000 Profitable Sports Bar in 18,000 Sq. Ft. Strip Mall (Business & Property!!!) $993,000
Call us at (773) 743-2100 for: 1) Property Management,
2) FREE Market Evaluation of your business, 3) FREE FARMERSTM insurance quote, 4) Story of your business in Estiator magazine
BUSINESS OPPORTUNITIES • THINKING OF BUYING OR SELLING? CALL JOHN MOAURO! SUBURBAN LOCATION
Family restaurant available. Established over 40 years. Approx. 4,500 sq. ft. Freestanding building, plenty of parking, seats 150 plus. Plenty of parking. High volume sales. Reasonable lease. Business only. Asking $399K.
NEW ON MARKET
Restaurant facility. Free Standing Bldg. with parking; approx 4,500 + sq. ft. Ideal for any concept. Fully equipped. Currently Italian restaurant with pizza. Complete package $894,900
FAMILY RESTAURANT
Free standing 5000 sq. ft. + facility, full service rest. seating for 240, parks 400, Est. for approx 40 yrs. complete pkg. prop & bus. Ideal for any concept. High traffic area. Asking $1.489M LONG ESTABLISHED SPORTS BAR/PUB In full operation with gaming. Approx. 2,5003,000 sq. ft. w/ parking. Located in SW suburbs. Additional rental income from retail space & apartment. Adjacent to bar. Priced to sell. Call for details.
WAFFLE HOUSE Free standing SW Suburban location. 6,500 sq. ft. Seats approx. 250. Parks 130. Favorable lease terms! Call for details!
HIGH VOLUME PIZZERIA TAKEOUT Established over 50 years. Limited hours. Includes real estate. Priced to sell quickly. Recently reduced. Call for details.
ITALIAN RESTAURANTS W/ BANQUETS & PIZZERIA
Multiple locations. Long established, over 50 years of history. Has gaming! Will separate. Seller retiring.
EXTREMELY CONFIDENTIAL!
Call for details.
CATERING BUSINESS FOR SALE
Community favorite. Many years in business with base established. Limited hours. Very profitable. Easy takeover. Sellers will train. Call for details.
FREE STANDING
Fast food w/ drive thru. Business & property with additional basement. Approx 2,700 sq. ft. Seats 60. 2 full kitchens. High volume, near busy intersection. Asking mid $900Ks.
AMBASSADOR
9999 West 143rd Street Orland Park, IL 60462
Broker/Appraiser Always Confidential
(708) 361-1150 Email: jmoauro@aol.com Web: www.johngmoauro.com
HAPPY HOLIDAYS AND PROSPEROUS NEW YEAR!
MEMBER: CRBA dec 2018 33-40 classifieds.indd 37
11/13/18 2:49 PM
Page 38
Moving to the Valley of the Sun? I’m from Chicago and have over 45 yrs experience in all facets in real estate
Scottsdale / Phoenix Area 8388 East Hartford Suite 100 REALTOR® Scottsdale, AZ 85255
MICHAEL YERGIN 312.952.5683 O: 602.230.7600 E: dryergin@aol.com www.homesmart.com
Contact Ted Aretos ted@eatz-associates.com 1-815-761-8334 www.eatz-associates.com
Moving to the Valley of the Sun? I’m from Chicago and have over 45 yrs experience in all facets in NEW LISTINGS real estate
Carryout/Delivery Pizzeria - Northwest Suburbs • Established 26+ Years • Cash Flow $50K • Asking $94,900
BBQ Pit – Western Suburbs • Asking $79K • Cash flow $64,000 • Featured on Chicago’s Best
Cinnabon
• $69K asking price • Old Orchard Shopping Center
Free Standing Bar – w/ Gaming & Property
• 1536 N Mannheim Stone Park • Asking $329,900 • Fully equipped • No financials, Asset sale
Bar/Nightclub w/ Gaming • North Suburbs • Asking $599K • Great Cash Flow • Loyal Following
High Volume Breakfast W/ Property - Huge Lot
• Asking $2,000,000 - SBA Pre-Approved • Corner Location • Great Reviews
NW Suburbs High Volume Breakfast • Asking $289K • Great Cash Flow
Landmark Restaurant Cook County W/ Property SBA Pre-Approved
• 3 Rental Unit Income of $49K/Yr • Asking $1.648M • Cash Flow $325,054
ASSET SALES / FOR LEASE Prime Restaurant. Rt38 & Randall. Landlord will install bathroom, hood and grease trap. Flexible French Cafe w/Outdoor Patio - Wrigleyville - $79K Fully equipped Restaurant - Westmont High Traffic Counts -$59K Coffee House - Lincoln Park - $89K - 2 Floors Candy/Froyo Shop - Lincoln Park - Clark Street - $49,999
Ted Aretos
Eatz & Associates—Market Partner Z Real Estate Group 21660 W. Field Parkway Suite #118 Deer Park, IL 60010
Phone: (815) 761-8334 Ted@eatz-associates.com www.Eatz-Associates.com
Broker: American Realty Network Inc.
FREE RESTAURANT EQUIPMENT RESTAURANT & BANQUET HALL RT. 59 & I-88 - Naperville, IL 11,000 SF - Low Rent Media Package Available
630-585-0004
dec 2018 33-40 classifieds.indd 38
2” x 2” ................... $50 4” x 2” ................. $100 6” x 2” ................. $150 4” x 4” ................. $200 4” x 5” ................. $250 4” x 6” ................. $297 4” x 8” ................. $397 4” x 10” ............... $497 10” x 6” ........ $662 FULL PAGE .... call
ALL MAJOR CREDIT CARDS ACCEPTED. CALL PAULA: 847-699-3300
Fully Equipped Gorgeous Build Out - Lindenhurst - $59K
“Creating Possibilities in the Restaurant Industry”
yergin.indd 1
FOOD INDUSTRY NEWS CLASSIFIED RATES
COMMERCIAL/RESIDENTIAL BUILDING 3 Building Portfolio in 9,800 sq ft lot. 7 apartments, 4 stores. Central air in all units. Great rental income. Rogers Park, next to Metra Station. 1 unit is 1,200 sq. ft. tavern with 4:00 Lic and PPA license. Some financing available. Call Wesley at 773-671-1273
FAMILY RESTAURANT ESTABLISHED 1971
Completely remodeled. Looking for chef/partner to take over in one (1) year. Owner retiring. Serious inquiries only.
Call 312-519-0299
Food Industry News® December 2018
PONTARELLI
Merry as! AR E SA L SE SOT ACT E IS AE RTV I EC ESS Christm Vince Ferraro
*Restaurant Brokerage Division*
PIZZERIA: Outstanding opportunity to own this renowned pizzeria...home of to Moving Chicagoland’s “Original Stuffed Pizza!” Established 1973. NW Suburb. Dining room seats 125. Plenty of parking. Full liquor license. Bonus: Video thegamValley ing! “Turn-key.” No royalties, no over-rides! Great lease. Biz, FF&E @ $399K.
of the Sun?
RESTAURANT/BAR: West “Nightlife” Scottsdale Near / Phoenix Areasuburb. Established 20 years. I’mpackfrom Seats 100 plus patio. Substantial volume. Video Gaming Approved. Total REALTOR® age includes Real Estate, Biz and income apartment @ $1.175M. Biz only @ Chicago and have $295K w/ great lease. Think “Cheers”!
Michael Yergin
BREAKFAST/LUNCH: NW Suburb. Freestanding. Seats 120. Parksover 40. 45yrs 312.952.5683 Location established 40 years. Beautiful decor. Excellent condition. Lease. experience in all 7am - 3pm! Biz, FF&E @ NEW PRICE: $195K...OBO.
East Hartford PIZZA:8388 NW Side, 25 years, Pick-Up & Delivery. $90K.
facets in real estate
Suite 100 Corner of Milwaukee & Oakton, Niles. Freestanding FORMER “RIGGIOS”: 7250 SF Brick building on 52,966 SF Lot. REAL ESTATE @ $1.895M. Scottsdale, AZ 85255
DINER: north side. 7am - 3pm. NW Side. Seats 140. Parking lot. O:Chicago 602.230.7600 Signalized intersection. REDUCED to $119K.
E: dryergin@aol.com
BANQUET HALL: McHenry. Pristine condition. Occupancy 240. Parks 125. 6,250 sfwww.homesmart.com building on 3 acres. Volume business...but priced at REAL ESTATE appraised value! $1.250M YOU CONCEPT: NW Side. Brand new! Seats 110. Great lease. FF&E @$150K CAFÉ: Harlem & Irving area. Fully equipped including wood burning pizza oven! $45K!!!! TAVERN: Great NW side neighborhood. Est. 1959. Mature Crowd. Excellent condition. Coveted Chicago Tavern License!! Biz @ $125K.
MORE LISTINGS AVAILABLE–CALL! SELLING? ALWAYS CONFIDENTIAL!
VinceF@PontarelliAssociates.com
CALL 847-778-3571 MEMBER: CRBA
Restaurant/Bar For Sale
Great Opportunity to purchase a thriving and currently operating Restaurant & Lounge on 15 Acres located in the Kankakee area. Full Commercial Kitchen complete with Pizza Oven. Bar Area seats 52 and the Dining room seats 64. Incl. Five Video Gaming machines. 1460 sq. ft. apartment above the business. 40x72 outbuilding, 30x40 pavilion, 24x30 garage. Same owners for the past 23 years. Business and Property at $550,000. Access Complete Listing Details and more photos @ https://bit.ly/2zoZmnF or Contact Greg or Ronda Wallace for more info at
708-308-1212
RE/MAX 10 In The Park 9658 W. 131st St. Palos Park IL 60464
Each Office Independently Owned and Operated.
11/10/17 9:46 AM
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Food Industry News® December 2018
Page 39
Next Big Hot Sauce - Harissa
A recent study by Technomic discovered that 50% of diners prefer very spicy sauces, with an additional 27% preferring moderately spicy sauces. Having a full range of heat levels with your sauce options is key to maximizing consumer reach and appeal. To help meet the need for a high-heat Mediterranean sauce option, Grecian Delight recently introduced our new Harissa sauce. Free of artificial colors, flavors and preservatives, this vegan chili paste sauce is a great way to add a flavorful heat option to your menu. A recent FONA Flavor Insight report called out Harissa as “well positioned to be the next ethnic heat, perhaps supplanting sriracha” and Technomic has named it a Top 4 Ethnic Flavor Trending on Menus. Having grown 24% on restaurant menus in the past year and previously named a Top Flavor to Watch by Datassential, this is definitely one sauce that is hot on menus today! – Grecian Delight
Mr. Peanut Wants You to Have Your Peanuts and Drink Them Too PLANTERS announced that the peanut company is launching a beer, Mr. IPA-Nut, marking the iconic brand’s first entry into the craft beer market. Nothing goes better with beer than nuts, in fact, 64% of guys agree nuts are the best salty snack to pair with their beer. “Mr. Peanut doesn’t want beer drinkers to be without the perfect salty snack, which is why he brought the iconic taste of PLANTERS to an IPA,” said Ashley Tople, Marketing Director for PLANTERS, “Mr. IPA-Nut has a unique citrus aroma with a hint of honey-roasted peanuts followed by a slightly salty finish.” Mr. IPA-Nut is available in 4-packs of 16oz. cans for $9.99. The can features PLANTERS long time icon, Mr. Peanut & is available exclusively in Illinois beginning October 27th at select stores http://www.noonwhistlebrewing.com/planterscollaboration.html, and at Noon Whistle Brewery in Lombard, IL.
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Employer Branding 101
This holiday season will be the fi rst one in decades without Toys “R” Us, leaving about $4 billion in sales up for grabs. Walmart, has already picked up 26% of what would have been Toys “R” Us business this year, according to one analyst. Target will open 500 mini toy shops in its stores and double the number of exclusive toys it carries, and Amazon is already touting its selection. Retailers not known for toys to be more aggressive this year. Kohl’s is bringing in FAO Schwartz and Lego, and Party City will open 50 pop-up shops for the holiday season.
Your business probably already has a well-developed image to promote its products and services to customers; after all, you began with a vision of what you can manufacture or sell, so if you’re here, you were probably right. But, it isn’t enough to stop at the register; you also need to make your business’ mission clear to your team inside. Employees respond positively to a sharply defined brand; it’s why they’re there and not somewhere else. It needs an well-developed employer sense of purpose to current and future employees. Do you: Know Your Culture. A company’s culture — the glue that binds the organization — includes its values, vision, mission statement, working language, systems, beliefs, and habits. The pattern of collective behaviors and assumptions that are taught to new hires as a way of perceiving, thinking, and feeling about the company is also part of the culture. Company culture affects the way that people and groups interact with one another, with clients, and with stakeholders. Know What Your People Think of The Place. Employees’ opinions about your comNo job is too large or too small pany reach far beyond its doors, ■ Fully Insured, Licensed, Certified especially when they share their ■ All Work Guaranteed views and work photos on pub■ 35 Years Serving The Food Industry lic forums such as Glassdoor, Facebook, and Twitter. Your ■ Installations, Remodeling, Rewiring, employees’ opinions matter beFixture and Equipment Installation, cause they can help you attract Upgrades, Repairs, Energy Efficient Lighting the candidates you’re trying to For a FREE Estimate, Call Us Today! reach and also make improveCall Tim ments inside your organization. Know What You Stand SME Technologies For. A company’s employer brand aligns directly with its corporate strategy. Consumers want to know that they’re buying from companies that treat their employees well. Recently, several companies have hurt their reputations TECHNOLOGIES by not paying their employees Serving Illinois, Indiana, Wisconsin fair wages or by denying them health care coverage.
Electrical Contractors for the Food Industry
224-622-8569
11/14/18 8:29 AM
Page 40
Food Industry News® December 2018
foodindustrynews.com
Cystic Fibrosis Foundation Names 2019 Jean Banchet Award Nominees
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The Greater Illinois Chapter of the Cystic Fibrosis Foundation is pleased to announce the nominees for the 2019 Jean Banchet Awards, the only Chicago-based award ceremony that recognizes culinary originality and talent throughout the region. Over 1,000 food & beverage fans voiced their recommendations and the Jean Banchet Panel, comprised of Chicago’s premier culinary experts and opinion leaders, tallied online votes and narrowed the nominations to four per category. The winners of the 2019 Jean Banchet Awards will be announced on Sunday, January 13, 2019 at Venue Six10 (610 S. Michigan Ave). Tickets are available for purchase and include a champagne reception, awards ceremony, and a post-award party with food and music overlooking Michigan Avenue. Proceeds from the event will benefit the Cystic Fibrosis Foundation to helpraise funds and awareness for cystic fibrosis, a rare, genetic disease that progressively limits the ability to breathe and ultimately causes premature death. Among the 2019 Jean Banchet Award Nominees Presented by OpenTable are:
Restaurant of the Year Presented by Illinois Restaurant Association Acadia avec George Trois Oriole
Chef of the Year Presented by S.Pellegrino® Sparkling Natural Mineral Water & Acqua Panna Natural Spring Water
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Paul Fehribach (Big Jones) Jason Hammel (Lula Cafe, Marisol) Joshua Kulp and Christine Cikowski (Honey Butter Fried Chicken) John Shields (Smyth and The Loyalist)
Best New Restaurant Bar Biscay etta Passerotto S.K.Y.
Best Neighborhood Restaurant Cellar Door Provisions The Promontory Kimski Pizzeria Bebu
Best Heritage Restaurant
A Place BY DAMAO Morena’s Kitchen According to Adam Ozimek, a senior economist at Moody’s Analytics. The average age Rica Arepa Venezuelan Café of the workforce, like that of the overall population, is rising, and older people are more Staropolska
Low Unemployment? History Has Some Dire Warnings
likely than younger ones to have jobs. The population is also better educated— 34% of Americans over age 25 have completed four years of college or more vs. just 28% before the last recession— and the highly educated are more likely to be employed. Lower unemployment is becoming a new normal. The biggest worry arising from 3.7% unemployment is that it may signal an imminent recession. The last time the rate was this low (October 1969), a recession started two months later, and every recession since has been preceded by an unemployment trough. To economic historians, this moment looks scary. –Fortune
dec 2018 33-40 classifieds.indd 40
To purchase tickets, please call the Greater Illinois Chapter of the Cystic Fibrosis Foundation at 312.619.3924 or visit www.BanchetAwards.com. Following the Banchet Awards, the Cystic Fibrosis Foundation will host the Grand Chefs Experience at the Field Museum of Natural History (1400 S. Lake Shore Dr.) on February 1, 2019.
11/13/18 2:50 PM
Food Industry News® December 2018
Page 41
Alliance Foods Acqures Proactive Sales & Marketing
Alliance Foods, Inc. announced the acquisition of Proactive Sales & Marketing (PSM), a retail food brokerage firm with a 112-year history serving the key markets of Chicago and Milwaukee, and with customers throughout the upper Midwest. “Together, our two companies have more than 200 years of presence and experience in the food broker business serving manufacturer vendors and retail customers,” said Sal Stazzone, President and CEO of Alliance Foods. The acquisition of PSM aligns with Alliance’s strategic plan for continued expansion of their broker business. Alliance currently sells to retailers across the U.S. through its National Sales and Marketing (NSM) business unit, which will benefit greatly from PSM’s presence and key relationships in Chicago, Milwaukee and other markets.
Lifestyle Beverages Warehouse Tour
All Natural Deli Meats Made Locally!
High quality meats, traditional recipes OVER 40 ITEMS: All Natural Line Private Label Available Distributor Inquiries Welcome Direct Store Delivery Whole or Pre-sliced No Fillers Or Additives Nitrate Free, Nitrite Free, MSG free, Dairy Free, Gluten Free Naturally Smoked Retail Packaging Available Foodservice & Retail Perfect For Charcuterie Trays For Samples & More Information,
Call 847-968-2533, x 704 www.alefsausage.com
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foodindustrynews.com
Restaurant Owners!
Food Industry News® December 2018
TRAVEL With Valerie Miller
Looking For An Easier Way To Prosper? DESTINATION: MAYFLOWER TOURS – Mystery Tour
Convert Your Outlet To A
n Proven Concept n Low Food Cost Products n Proven, Popular Recipes n Low Licensing Fees n Prepared Foods To Ease Labor Issues n Quick Service, Dine-In or Delivery Only n Great As An “Add On” To Your Concept n Foodservice/Retail Products Available
To discuss opportunities, call or email Larry Gonzalez,
President of Los Comales TLC today.
(773) 457-1784 LARRY@LOSCOMALES.COM
www.loscomales.com
Everything you Need To Get Connected To Buyers:
Get Our Latest Media Kit Call Cary Miller: 847-699-3300
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What is a Mystery Tour? In 1967, the Beatles created “Magical Mystery Tour,” and in 2018, the concept is alive and just as magical. It’s a bus tour that takes you to unknown destinations. The adventure begins from the moment Mayflower Tours picks you up at your home. After making a few pick-ups of passengers along the way, the journey begins. The tour guide leads the group in a couple of guessing games along with some clues as to where you might be going? An itinerary is printed out for you with “Destination Unknown” along with lodging at a “Mystery Hotel” located Anywhere, USA. All you have to do is sit back on the bus, relax and enjoy the ride as the Mystery unravels. Our Tour Manager, Tom Parisi, along with our driver Willie Benson were responsible for getting us from one destination to the next. Our group consisted of 32 passengers. Being with a group is a lot of fun, because you meet so many different types of people and personalities. Along the way, you have rest stops, scheduled lunches and dinners with the group, sightseeing and some free time on your own. Breakfast was included everyday. Your only responsibility was to be on the bus at the scheduled departure time and have your bags out of the hotel at the time specified. For more info log on to –mayflowertours.com. Our five day journey took us to the state of Michigan. It was the ideal time for a driving tour through the state because of the Fall foliage. The landscape and colors were magnificent. Tour Highlights Included: Fred Meijer Botanical Gardens- indoor/outdoor 158 acre botanical gardens, featuring rock landscapes, tropical conservatory, nature trails and outdoor plants from around the world located in Grand Rapids, Michigan. Castle Farms - one of Northern Michigan’s top historic attractions as well as one of the Midwest Premier Wedding Venues. It has the largest outdoor model railroad train displays along with stunning grounds. Castle Farms is located in Charlevoix, Michigan. Stoney Acres Winery - we started out with a wine tasting, followed by a demonstration of caramel corn making, followed by a presentation of how they package their soda. They also make their own gourmet chocolates. They are located in Alpena, Michigan. Thunder Bay Resort in Hillman, Michigan a resort for all seasons offering deluxe lodging, golf, and their Extraordinary Elk Viewing Dinner ride. We took a ride on a horse-drawn carriage through picturesque pines and regal hardwoods to view elk along the river’s edge to the rustic Elk Antler Cabin, followed by a gourmet dinner and wine tasting. Frankenmuth – Michigan’s Little Bavaria. Spend the day walking through this charming town with quaint shops and German specialties. Stop at the Bavarian Inn Restaurant for some German specialties and their famous fried chicken. Tour the lower level shops for some bakery treats, homemade fudge and candies. Take a ride on the Bavarian Belle Riverboat. Henry Ford Museum of American Innovation - discover America, its culture and inventions. Our group had the opportunity to visit the Norman Rockefeller exhibit “Four Freedoms”. The museum is located in Dearborn, Michigan. Cornwell’s Turkeyville, USA –farm with restaurant, gift shop, candy and ice cream store and a dinner theater. We were served a turkey dinner with all the fixings and saw a performance of “Nunsence Amen”. Cornwell’s is celebrating their 50th year and is located in Marshall, Michigan. This was one jam packed vacation. I didn’t mention everything we did, so some things remain a mystery. For reservations and more info on Mayflower Mystery Tours and any other tours Mayflower offers, visit mayflowercruisetours.com.
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Food Industry News® December 2018
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The 37th Annual American Academy of Chefs celebrated their regional din-
ner at the Knollwood Club, Lake Forest, IL; MCing the evening was Food Industry News’ Cary Miller. This year’s honoree was John Draz, CEC, CCE, CRC.
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Food Industry News® December 2018
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Bay Lake located between Disney’s Wilderness Lodge and Disney’s Fort Wilderness Resort & Campground at Walt Disney World Resort. The deluxe resort, which will be themed to complement its natural surroundings, will include more than 900 hotel rooms and proposed Disney Vacation Club villas spread across a variety of unique accommodation types. (Proposed Artist Concept Only, Disney) The deluxe resort, which will be themed to complement its natural surroundings, will include more than 900 hotel rooms and proposed Disney Vacation Club villas spread across a variety of unique accommodation types. “Walt Disney World is in the midst of our most significant expansion in the last two decades and the combined 1,700 new hotel rooms and proposed Disney Vacation Club villas we are building at four different resorts will create thousands of new construction and permanent jobs and will drive economic opportunity for Central Florida,” said George A. Kalogridis, president of Walt Disney World Resort. ” The soon-to-be named resort is slated to be Disney’s 16th Disney Vacation Club property and it will continue to build on the value and flexibility of a Disney Vacation Club membership.
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Food Industry News® December 2018
NHM Kouzina 2018
“A Twist on the Classics,” the National Hellenic Museum’s longstanding fundraiser, continued its success with a crowd of hundreds of food lovers, representatives of the food and hospitality industries, and more at the National Hellenic Museum to celebrate the culinary prowess of Chicago and raise funds in support of its educational and cultural programming during a night of mingling, drinking and dining with Chicago’s culinary elite. One of Chicago’s most exciting, “hidden gem” culinary events, Kouzina introduced guests to both classic and innovative Mediterranean flavors offering the chance to taste their way through bites from several of the city’s best chefs.
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Roots Rolled Out the Dough for Chef Series 2018
Roots Handmade Pizza of The Fifty/50 Restaurant Group teamed up with top Chicago culinary talent to once again curate an ultimate lineup of must-try pies for its latest Chef Specialty Pizza Series installment. The menu offered mouthwatering pizzas piled high with delicious toppings inspired by each featured chef’s unique style of cuisine. Roots’ fall series upped the ante with inventive toppings – all expertly placed atop Roots’ famed Quad Cities-style malt crust. The incredible lineup of participating chefs included The Purple Pig’s Chef Jimmy Bannos Jr., Goose Island Beer Co.’s Jesse Valenciana, Steadfast’s Chef Ender Oktayuren, Manny’s Deli’s Danny Raskin and Eden’s Chef Devon Quinn.
We’re Seeing More Tech at the Food Innovation Table Technology is playing an increasingly key role in the ongoing transformation of the food industry in areas such as transparency and cooking innovation, said The Spoon founder Michael Wolf at the Smart Kitchen Summit. “From the minute food is created to the second it is put on a fork to eat, the meal journey is being disrupted,” he said. – Adapted from SmartBrief Food & Beverage
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Food Industry NewsÂŽ December 2018
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Redhead Piano Bar Celebrated 25 Years The Redhead Piano Bar celebrated 25 years of business with over $1 million in renovations, a new Happy Hour and specialty Cigar Program. The swanky downtown establishment, located at 16 W. Ontario St., is known for its cocktails and sing-alongs. Tourists and locals alike flock to this basement-level tucked away gem. The collaboration for the renovations were consulted by top Chicago creative studios, Studio CM and Urban Innovators. Features include a new custom walk-in Humidor with over 150 types of cigars for purchase, a year round, covered and heated outdoor smoking lounge, a repositioned piano to improve sight lines, a new state of the art sound and lighting system, and plans to expand the footprint to the additional space next door. In addition to the building enhancements, Redhead has revamped and expanded its wine and craft cocktail list. For more information, visit https://www.redheadpianobar.com.
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