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DECEMBER 2019
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INDUSTRY
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DECEMBER 2019
IL CULACCINO BRINGS DRAMA TO THE SOUTH LOOP
Introducing the Silver Platter Savings Program, where select vendors will offer Food Industry News readers special pricing, discounts or rebates on their purchases. Look for ads with this logo for special pricing and value added Services.
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Anchored in the Arrive Lex Tower, at 2134 S. Indiana Ave., Il Culaccino is the fifth restaurant delivering the legendary hospitality of the Franco’s Restaurant Group, a 30-year old family of dining entrepreneurs known for delicious plates and a warm neighborhood welcome. The bright and modern restaurant is located near the bustling intersection of Cermak Road and Indiana Avenue, near many South Loop and McCormick Square attractions and hotels. Featuring a 250seat dining room, wine bar and shaded, tree-covered patio, Il Culaccino serves generously portioned plates, a staple of the Franco’s Group of restaurants. The menu features beloved favorites that guests who’ve visited Franco’s and Franconello’s have come to know and love. Expect signature dishes such as famous Chicken Vesuvio, Chicken Giardiniera, hearty steaks and chops, contemporary seafood specials, and a wide array of appetizers, salads, made-from-scratch soups and pastas, including Nonna’s
homemade gnocchi. The wine-inspired menu features 40 wines by the glass and a rotating list of 100 by the bottle. Shareable plates include baked clams, pizzettes, whipped ricotta tuffo, fried and grilled calamari, Italian sausage, peppers and potatoes, and the famous Nonna’s Meatball Salad. No need to rush your meal before a Chicago Sky or DePaul Blue Demons game, or an event at Wintrust Arena. Il Culaccino is only a oneminute-walk away! It’s located just two minutes away from McCormick Place West and the three branded Hilton Hotels at McCormick Place across the street. Chicago residents and visitors will love the quick stroll from Soldier Field or the easy drive to the Museum Campus or Guaranteed Rate Field. The 5,000-square-foot restaurant, with floor-to-ceiling wine racks on every wall, is a warm and welcoming gathering spot for friends, family parties, business lunches and dinners, and milestone celebrations. Continued on page 18
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Since 1927 Since 1927 11/13/19 10:01 AM
Food Industry News® December 2019
AROUND CHICAGO: ELF’D .............................. 43 CHICAGOLAND NEWS ....................................25 CLASSIFIEDS .........................................36-38 DINING WITH MS. X ...................................... 4 DIRECTORY ...........................................33-35 NATIONAL NEWS ........................................ 29 NUGGETS ..................................................46 PEOPLE SELLING THE INDUSTRY...................... 17 TRAVEL: MAYFLOWER MYSTERY TOURS ........... 10
Shmoozefest 2020 Announced Tuesday March 24, 2020 will be our next Shmoozefest event. This free industry-only event will feature a panel of experts discussing best practices to stay profitable and overcoming challenges associated with third party delivery orders. These relationships often become unprofitable due to high commissions charged by companies like GrubHub, Doordash, UberEats and others. Join us as our panel discusses how to overcome increasing delivery order food and labor costs, increasing regulations impacting food handling and delivery, increased competition from delivery-partners and the solutions to manage your delivery services. Cosponsorships for this event are now available. Call Cary Miller, at 847-6993300 to reserve your spot.
FOOD INDUSTRY NEWS 1440 Renaissance Drive, Park Ridge, IL 60068
847-699-3300 Valerie Miller, President and Publisher Mark Braun, Associate Publisher Terry Minnich, Editor Cary Miller, Advertising/Vice President 847-699-3300 x12 Nick Panos, Corporate Counsel Davy Kusta Independent Advertising Consultant (708) 439-1155 James Contis 1927-2013
Food Industry News Issue 12, December 2019 (ISSN #1082-4626) is published monthly, $49.95 for a three-year subscription, by Foodservice Publishing, 1440 Renaissance Drive, Suite 210, Park Ridge, IL 60068-1452. Periodical postage paid at Park Ridge, IL, and additional mailing offices. POSTMASTER: Send address changes to Food Industry News, 1440 Renaissance Drive, Suite 210, Park Ridge, IL 60068-1452. ___________________________
For advertising or editorial information, call (847) 699-3300 or online: www.foodindustrynews.com This publication cannot and does not assume the responsibility for validity of claims made for the products described herein. Copyright © 2019 Foodservice Publishing Co., Inc. WE SUPPORT: Illinois Restaurant Association National Restaurant Association American Culinary Federation Club Chefs Association of America Greater Chicago Club Managers Association of America
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Tracing the History of Pumpkin Spice Pumpkin spice has become the defining flavor of fall and many associate it with Starbucks, which launched its pumpkin spice latte in 2003, but its roots actually go back decades, Audrey Altmann writes. McCormick & Company created the spice in 1934 with a blend of cinnamon, ginger, cloves, nutmeg and allspice, and today 66% of US consumers report having
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Premium Quality Whipped Butter As another year wraps up, I just wanted to take a moment to thank and express my appreciation and gratitude to our advertisers for their continued business and support. Thank you to all our readers who enjoy the magazine. It makes me feel so proud when I go into an establishment and see articles torn out from our magazine and posted on a wall in different restaurants and businesses. On behalf of the entire staff of Food Industry News, we wish you all a Wonderful Holiday Season! Valerie Miller, Publisher
– Adapted from SmartBrief/Food & Beverage
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Food Industry News® December 2019
DINING WITH
MS. X DECEMBER, 2019
Accurate Scale Company has strived for many years to offer fast service and turnaround times to their customers. Their biggest success came from having a huge inventory and showroom display filled with a wide selection of scales and parts. Offering a variety of scale parts and accessories ranging from electronic and mechanical scales to new, used and refurbished provides solutions for every need involving weights and measures. The firm recently expanded its fleet of service vehicles to provide faster response and services to its base of food industry clients which include foodservice operations, food processors, supermarkets, distributors and protein suppliers/manufacturers. You can see the Accurate Scale ad on page 27 of this issue.
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ALEXANDRA’s MEXICAN CUISINE & CANTINA 400 E. North Ave. NORTHLAKE, IL 708-5621000. This place had a great vibe to it. They have a bar area, spacious dining room and a very accommodating staff to wait on you. It’s ideal for a large group, birthday parties, and families. The night I was there they had a few tables reserved for large parties. They start you off with salsa and chips. For my meal I tried their guacamole which was fresh and creamy and a couple of carne asida- steak tacos with onions and cilantro. The meat on those tacos was so flavorful. My friend ordered the chicken soup which he raved about and said it was some of the best chicken soup he ever had; in fact he even took one to go. AMERICAN WILDBURGER 1534 E. Oakton DES PLAINES, IL 224-938-9772. Burgers are the specialty of the house. Choices include beef, turkey, bison, kale patty and the wildburger. You can build your own burger, pick your protein, bun, cheese, toppings and choice of sauce, or you can order one of their signature burgers. I tried the Philly Burger; it was a beef burger on an egg bun with cheddar & provolone cheese, green & red peppers, onions & mushrooms. It was so juicy and so big even I couldn’t finish it. Plus I got an order of their hand cut fries which were nice and crisp and an order of Cole slaw. Their staff is very attentive. Definitely check them out for some great chow. The place looks small from the outside but when you go in there’s plenty of seating. CRATE & BARREL 35 Oakbrook Center OAKBROOK, IL. 630-572-1300. I always stock up on their holiday food items for the season. Not only for me, but for gifts. My ultimate favorite holiday treat they carry is the Peppermint Bark. It comes in a beautiful red tin wrapped with a ribbon. I also picked up a box of dark chocolate peppermint, white chocolate cookies and a box of graham cookies. Yum! They have canisters of cocoa, marshmallows, and you can even pick up a few mugs to serve it in. This is a perfect gift for someone on your list. They also have holiday kitchen towels, holiday themed bowls and gorgeous ornaments to go along with your food gifts. And, they do an awesome job packaging up your purchases. FREDDY’S FROZEN CUSTARD & STEAKBURGERS 1095 S. Rand Rd. LAKE ZURICH, IL 847-8477101. This is a chain restaurant that has been opening new locations throughout Illinois. It’s a cute fast food place decked out in red and white, and it’s super clean. Place your order and then they call your number to pick it up. I ordered the combo meal #1 which was a Freddy’s Original Double- two steakburgers with mustard, pickles & onion, an order of shoestring fries and a drink. It was very good. Besides the steakburgers they offer Vienna Beef hot dogs, chicken tenders, cheese curds and patty melts. There are two kinds of Freddy’s Famous Fry Sauce to dip your fries in; original and jalapeno. They also have frozen custard specialties including sundaes, custard cookie sandwiches, cones, pints and quarts of custard. JEWEL-OSCO 9449 N. Skokie Blvd. SKOKIE, IL 847-677-3331. They do a great job merchandising their products. Throughout the store they have so many displays of products that catch your eye. I come in for one thing and end up leaving with so much more. Their prices are very competitive and they always have good sales. They have a big selection of grocery items, meats and fresh seafood, along with a huge deli and bakery section. It’s hard to walk past the bakery and not buy something. I’ve bought birthday cakes from there and they’re really tasty. I always check out their “Promotional Aisle”. In this area you will find items of the season or holiday. This doesn’t only include food items; it could be bakeware, plates, glasses and fun stuff for the season. JIMMY JOHN’S 182 MCHENRY RD. BUFFALO GROVE, IL 847-947-4381. Fast and friendly service. They have all different sizes and kinds of sub sandwiches. Their gourmet sandwiches are perfect for any get together, office lunch or party .They are fresh and prepared to your liking. They even cater. When I ordered from there they had Little John sandwiches on the menu for $3.00 each. Those sandwiches are a skinny mini version of any original sandwich so I got two; a tuna slim and the Vito. What a great value! So for under $10.00 I got two Little John sandwiches and two bags of their Jimmy Chips. One was BBQ and the other one was Salt & Vinegar. LOLA’S CONEY ISLAND 2858 W. Chicago Ave. 773-687-9459. Small fast food place offering a variety of hot dogs. I like to mix things up, so I tried their Detroit Style Coney made with beef and pork. The dog was a thin, natural casing frank, topped with chili, mustard and diced yellow onions. I also got an order of fries and a Faygo soda. Faygo soda is based in Detroit, Michigan. They also have chili, salads, sandwiches and shakes.
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December 2019
Whole Foods Market Predicts Top 10 Food Trends
Whole Foods Market’s global buyers and experts revealed the most anticipated and innovative food trends for 2020 in the retailer’s fifth annual trends predictions announcement. Regenerative agriculture, West African foods, meat-plant blends and new varieties of flour are among the food influences and movements expected to take off in the next year. Whole Foods Market’s top 10 food trend predictions for 2020: n Regenerative Agriculture—Farming and grazing practices that restore degraded soil, improve biodiversity and increase carbon capture to create long-lasting environmental benefits, such as positively impacting climate change. n Flour Power— 2020 will bring more interesting fruit and vegetable flours. n Foods from West Africa— Traditional West African flavors are popping up everywhere in food and in beverage. n Out-of-the-Box, Into-the-Fridge Snacking— The refrigerated section is filling up with the kind of wholesome, fresh snacks typically prepared and portioned in advance at home. n Plant-Based, Beyond Soy— As the plant-based movement gains traction with flexitarian eaters, brands are looking to avoid as many of the top allergens as possible, so look for plant-based prepared foods. n Everything Butters and Spreads— Look for creamy vegan spreads perfect for toast, crackers, bagels, and celery sticks that get their full flavors from trending superfoods like pili. n Rethinking the Kids’ Menu— By 2026, 80% of millennials will have children, and many parents are introducing their kids to more adventurous foods — with great results. n Not-So-Simple Sugars— Sweet syrups made from starches like sorghum and sweet potato can be compared to the deep flavors of molasses or honey, and can be used for baking and sweetening beverages. n Meat-Plant Blends— Major brands like Applegate are seeing if meat-eating consumers will swap a traditional beef burger for one with 30% plant-based ingredients, touting benefits of less fat and cholesterol. n Zero-Proof Drinks— With so many consumers seeking out alternatives to alcohol, unique non-alcoholic options are popping up everywhere, from menus at the world’s most acclaimed bars to specialty stores. – Adapted from wholefoodsmarket.com
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Ethics a Priority in the Workplace
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A list of rules doesn’t guarantee ethical behavior in your workforce. It’s a start, but if you want to have a real impact on employees’ conduct, you have to train them on the kinds of ethical practices they should be following. Here’s what to do: ■ Identify behaviors to discourage. Work with your lawyer and members of your
workforce to develop a list of behaviors and practices that might cause problems and create risks in your workplace. Define inappropriate language and actions so everyone knows what you’re talking about. ■ Clarify everyone’s responsibility. Distribute and discuss the checklist. Explain why it’s important, as well as what the risks to the organization are if employees ignore any of the items. Emphasize
that people are responsible for following guidelines and for speaking up about violations they witness. ■ Follow up on implementation. You have to ensure that employees are actually following your checklist—and that your organization’s leaders really support it. Add the guidelines to your employee evaluation process. Have upper-level managers talk about the checklist items regularly to keep them front and center.
Concern About Climate Change is Growing
More and more people around the world are worried about climate change. A Pew Research Center survey of more than 27,000 individuals in 26 countries, including Russia, Canada, Argentina, and Nigeria, found that the number of people viewing climate change as a top international threat has increased significantly since 2013. Thirteen countries rank climate change as their worst threat, followed by ISIS (eight countries), cyberattacks from other countries (four nations), and the influence and power of Russia (one country, Poland). The United States puts climate change third, after cyberattacks and ISIS, but Canada, Brazil, Mexico, Argentina, and Australia rank it Many young chefs are struggling to hold jobs in No. 1. A median of 67 the Bay Area, due to high rents, low wages and labopercent of survey re- rious commutes, making it hard for area restaurants spondents listed cli- to find new talent. Likewise, more experienced cooks mate change as the are also becoming hard to pin down, since they want top threat, compared to run their own eateries or search for positions that with 63 percent in offer more money and a more balanced lifestyle, 2017 and 56 percent said Alexander Hong, co-owner and executive chef of Sorrel. – Adapted from Eater in 2013.
Young Chef Talent Hard to Keep in West Coast
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foodindustrynews.com
Food Industry News® December 2019
TRAVEL With Valerie Miller MAYFLOWER CRUISES & TOURS DESTINATION: UNKNOWN – MYSTERY TOUR
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Mayflower Tours offers Mystery Tours where the traveler has no idea where the tour will take them. It is a tour on a motorcoach. The only information you are given is what type of weather to expect, so you can pack accordingly. So, for five days you will be driving along on the motorcoach to unknown destinations. On your printed itinerary you are told that you will be staying at a couple of mystery hotels in Anywhere USA. Plus, they will let you know what type of meals are included in the program. The adventure begins with free local home pick-up and return. Once you are picked up, you are taken to an area where the bus is waiting for you. This is a feature that Mayflower provides, making it easy for the traveler. There is no hassle or worrying on how to get from Point A to Point B. Once everyone is loaded on the motorcoach, the guessing game begins. Where are we going? What attractions will we see? Our tour director provided us with some clues throughout our journey. Between the guide and driver they never let out where we were going. It was top secret! This was my fifth Mystery Tour and every one has been different. Mayflower does a great job in planning out these tours. On this tour there were some passengers that had been on some of my previous Mystery Tours. You get to hang out with your group and sit with different people at meals and attractions. It’s fun meeting new people. Your only responsibility on these trips is to be on the bus at the scheduled time, and have your bags out at the hotel at the time specified. Just sit back, relax and enjoy the journey. Tour Highlights included – Museum of Transportation in St. Louis, Missouri -major exhibits of trains and cars. St. James Winery located in St. James, Missouri - family owned winery, stopped in for a wine tasting and some shopping. Bass Pro Shop in Springfield, Missouri - we made a stop here for lunch and then visited the Wonders of Wildlife Museum, take a journey around the world in the different wildlife exhibits. Showboat Branson Belle Riverboat Cruise on Table Rock Lake near Branson, Missouri -lunch, show and river sightseeing cruise on Table Lake. Murder Mystery Dinner Show at the Majestic Theater in Branson, Missouri - this was a buffet dinner with a show where the audience participated. What a blast! This was an ideal show for our group since we were on a Mystery Tour. Hot Rods & High Heels at the Clay Cooper Theatre in Branson, Missouri - live show, dancing, singing celebrating the 1950”s. We covered a lot of ground in five days and learned a lot that Branson, Missouri has to offer. I didn’t list everywhere we went because it wouldn’t be a Mystery! For reservations and more info on Mayflower tours and any other tours Mayflower offers visit –mayflowercrusieandtours.com
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Food Industry News® December 2019
Exclusive solutions for IRA members from UnitedHealthcare. • Association Health Plan for hospitality member employers with 2–99 full-time employees. The Restaurant & Hospitality Association Benefit Trust is not available in all states.
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• Discounts on employer-sponsored medical, dental, vision, life, disability, accident and critical illness benefit plans. Discounts will vary based on location, group size and funding type.
Visit uhctogether.com/ira to learn more. Or contact Clinton Wolf at 1-312-715-5363.
PLANS ARE NOT AVAILABLE TO MEMBER EMPLOYERS IN ALL STATES. Some restrictions and exclusions apply. The Restaurant & Hospitality Association Benefit Trust is not available in all states. Insurance coverage provided by or through UnitedHealthcare Insurance Company, UnitedHealthcare Insurance Company of Illinois or their affiliates. Administrative services provided by United HealthCare Services, Inc. or their affiliates. Health Plan coverage provided by or through UnitedHealthcare of Illinois, Inc.
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Brandon Veitch Named Chef de Cuisine, Launches Sunday Supper at The Lobby at The Peninsula Chicago For Brandon Veitch, Chef de Cuisine of The Lobby at The Peninsula Chicago, Sunday dinners growing up in the Chicago suburbs were never fancy and always fulfilling, with his grandmother, a wonderful cook and his earliest culinary influence, playing an integral part. That comforting experience, which Chef Veitch now creates at home with his two young daughters, is the inspiration behind The Peninsula Chicago’s new dinner series, Sunday Supper at The Lobby. Their newly-launched three-course Sunday Supper serves family-style for two or more guests, a welcome option for families, friends, industry professionals and others who want a break from their kitchens for the evening. “This is about togetherness and breaking bread, above all. We want our guests to relax and take the time to enjoy a simple, satisfying meal together,” says Chef Veitch. Sunday Supper at The Lobby is $40 a person and will be offered from 5 to 9 p.m. Sundays alongside The Lobby’s regular dinner menu. Select wines by the bottle will be offered for a special price; all beverages are additional. Featured main courses for the upcoming Sunday Suppers are as follows: December 1: Roasted Beef Tenderloin December 8: Whole Roasted Dover Sole December 15: Classic Beef Wellington December 22: Braised Lamb Shank Desserts to be featured include Cheesecake Bars with Strawberry Coulis, Red Velvet Cake, Chocolate Layer Cake and seasonal pie. The Peninsula Chicago is a Five Star, Five Diamond hotel located on the “Magnifi cent Mile” at 108 East Superior Street (at Michigan Avenue), within the city’s premier shopping district. In 2019, U.S. News & World Report named The Peninsula Chicago the #2 Hotel in the U.S. and the top hotel in Illinois, and TripAdvisor named it the #1 Luxury Hotel in the U.S.
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Discovery, Inc.’s Food Network Kitchen Launches in U.S. Discovery Inc. launched Food Network Kitchen, the recently announced direct-to-consumer platform, that is broadly available now across Amazon Alexa and Echo Show, Fire Tablets, Fire TV streaming media devices and Fire TV Edition smart TVs, as well as iOS (iPhone and iPad) and Android mobile devices, and across additional platforms and devices. Food Network Kitchen is designed to improve the lives of customers by solving pain points associated with cooking, including meal prep and grocery shopping, boosting their culinary skills and making cooking a more joyous, delightful and convenient experience. Food Network Kitchen is innovating the way people interact with their kitchens through a landmark collaboration with Amazon, while offering the most complete digital platform in food with more content than any other platform.
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Page 12 December 2019
Walmart is Progressive Grocer’s 2019 Retailer of the Year
Progressive Grocer has selected Walmart Inc. as its 2019 Retailer of the Year, the highest annual honor bestowed by the publication. Innovations rolled out by Walmart include expansion of grocery pickup for online orders, unlimited grocery delivery, inhome delivery, introduction of autonomous delivery vehicles, voice ordering and the launch of hightech distribution and order consolidation centers. Walmart also has made strides in sustainability, including accelerated packagingwaste reduction commitments, rollout of reusable shopping bags and investment in solar power. The retailer will be presented at Progressive Grocer’s GenNext Symposium in Atlanta.
The first-of-its-kind product will offer consumers the most complete food and cooking digital experience, with more capabilities, content and interactive features from the most complete roster of iconic cooking talent anywhere in the world. Access to top Food Network talent and culinary experts including Bobby Flay, Rachael Ray, Giada De Laurentiis, Guy Fieri, Martha Stewart, Alton Brown, Ina Garten, Andrew Zimmern, Ree Drummond, Daniel Boulud, Valerie Bertinelli, Sunny Anderson, Jonathan Waxman, Molly Yeh, Nancy Silverton, JJ Johnson and many more. At launch, Food Network Kitchen is offering a 90-day free trial period, along with a limited time discounted price of $47.99/year ($4.00/ month). This includes access to hundreds of ondemand classes, 25 live and interactive classes per week, step-by-step instructional videos, thousands of recipes and hundreds of chefs including Food Network stars, culinary influencers, restaurateurs and cookbook authors.
If you live in the Midwest, the names Bob Sirott and Marianne Murciano are welcoming friends we all know well. Did you know the popular Chicago TV & radio personalities husband and wife team are doing their part to save the planet? Their eco-friendly reusable beeswax food wraps are selling on Amazon and on their website Savvy-Planet.com. “When you use our wraps for fruits, vegetables, cheeses, or any leftover you save money because you don’t have to keep buying baggies or plastic wrap. And since it cuts down on plastic waste we call our company “Savvy Planet,” said Marianne. The colorful wraps come in packages of three—small, medium, and large for a holiday special price of $14.99. They can be used 150 times with just a cold water rinse. “Savvy Planet was founded on a mission to serve our home, planet earth. We believe the small decisions we make everyday do make a difference and we offer products to reduce our carbon footprint as often as we can.” “It’s a cool stocking stuffer. And at holiday parties it makes a great hostess gift instead of a bottle of wine. People love them!” We agree. They harken back to an era when Europeans used natural beeswax as a perfect preserver of anything edible. They’re smart, showy and very, very classy. –MB
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Food Industry News® December 2019
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Artisan Specialty Foods is now the exclusive distributor of
CHICAGO’S URBAN MUSHROOM FARM.
Local, gently-harvested delicacies direct to your restaurant Blue Oyster Mushrooms are delicious and flavorful upgrade from brown and button mushrooms. Easy to cook, they can be added to any dish or served as a side. Chestnut Mushrooms have mild earthy flavor has notes of peppery finish, and the texture excites an average dish with variation and plays very well in creme sauces. It excels in miso and other brothy soups, add it to stir fry, or substitute into your favorite sauce recipe. Excellent as a meat replacement for vegetarian or vegan dishes! Oyster Blend Mushrooms Enjoy the variety of our mix of Elm, Italian, and Blue Oyster Mushrooms. Each adds a subtle variation on the flavor and texture of the Oyster variety. Great for salads and as an accompaniment! ‘ Lion’s Mane Mushrooms The mild earthy flavor has notes of peppery finish, and the texture excites an average dish with variation and plays very well in creme sauces. It excels in miso and other brothy soups, add it to stir fry, or substitute into your favorite sauce recipe. Excellent as a meat replacement for vegetarian or vegan dishes!
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Company Profile: Windy City Mushroom Farms
Early this fall a new product began circulating the Chicago food scene: Local Gourmet Mushrooms. In a food grade factory located in Humboldt Park, Windy City Mushroom Farms quietly began growing mushrooms in climate-controlled grow rooms and delivering to local restaurants. Offering a variety of Oyster, Chestnut and Lions Mane mushrooms, they quickly found chefs craving their products. Windy City Mushroom Farms is the first vertically integrated mushroom producer in Chicago, meaning it starts the process from a few spores and grows the mycelium all the way up to hundreds of pounds of sawdust mix that fruit the mushrooms. “We are inoculating every day so we maintain very strict conditions in the lab to prevent contamination. It’s essentially a clean room with air filtration and laminar flow hoods like you’d find in a University lab” said Eric Moens, Lab Technician and Assistant Manager. “It’s a mix of farming, manufacturing and microbiology”. The sawdust mix is actually a combination of ground organic soy hull and hardwood sawdust, both waste products, making the mushrooms both organic and sustainable for even the most environmentally conscious of customers. But most importantly, chefs are loving the great taste. “The product reception has been fantastic” said owner Guy Furman. “We’ve had to spend most of our time scaling up to meet demand and refining the process, but now we’re ready to supply a larger number of customers. Being vertically integrated was critical to controlling our supply”. To that end, Windy City has teamed up with Artisan Specialty Foods to distribute the product throughout Chicago. Moving forward the company plans to increase its offerings to include Trumpet, Beech, Nameko and Pioppino varieties to meet the needs of any chef looking for a tasty sustainable product.
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December
Women in Pizza
A growing number of female chefs are rising to the top of the maledominated pizza industry, and a group of them have formed the “Women in Pizza” alliance as they strive for gender equity in kitchens. “Women have always been part of pizza, but it’s very macho,” says Laura Meyer, the first woman to win the World Pizza Championship for pan pizza in Parma, Italy. – Adapted from National Public Radio
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Ghost Kitchens Change Up the Restaurant Industry Ghost kitchen outposts offer chefs and restaurants lower overhead in terms of real estate and employment while also allowing them to try different concepts and make their food available to customers who might not otherwise be able to access it. Quickserve chain Fatburger, for example, is turning several of its California locations into ghost kitchens for sister restaurant Hurricane Grill & Wings, which currently has no stores in the state. – Adapted from Emily Crowe - SmartBrief/Food & Beverage
Wine Gets Down to Earth
A fresh generation of wine bars has arrived in New York City, bringing with it a focus on down-toearth hospitality without pretense, Bonnie Stiernberg writes, such as Niche Niche wine bar, which opened in SoHo earlier this year with the intent of offering a welcomCognac is Trending Cognac tops the list of this season’s biggest alcoholic bev- ing wine experierage trends with consumption of the tipple up 8.9% this ence. At Brooklyn’s front-ofyear, followed by tequila at 8.8% and Irish whiskey at 6.8%, LaLou, employees says analyst Dale Stratton of SipSource, which tracks alco- house are trained to delivholic beverage trends. These figures reflect a larger overall trend of consumers increasingly opting for spirits rather er wine information than wine, with growth in the spirits category up 2.3% to 2.6% in an approachable during the last five quarters, and growth in wine during the manner, co-ownsame period down from 0.3% at its highest to a negative 1.4% er Joe Campanale low, he adds. – Adapted from Forbes says. – Adapted from Inside Hook
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Food Industry News® December 2019
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Frozen Food Market to Reach $306 Billion, by 2020
According to a new report published by Allied Market Research titled, “World Frozen Food Market” - Opportunities and Forecasts, 2014–2020,” the global frozen food market would garner revenue of $306 billion by 2020, registering a CAGR of 4.1% during the forecast period of 2015–2020. Ready meal market encompassing ready to eat foods would account for the highest n Proven Concept sales value of $112.7 n Low Food Cost Products billion by 2020. North America and Europe ton Proven, Popular Recipes gether account for nearly n Low Licensing Fees 72% of the total market n Prepared Foods To Ease Labor Issues revenue. However, den Quick Service, Dine-In or Delivery Only veloping markets would witness a significantly n Great As An “Add On” To Your Concept higher growth over the n Foodservice/Retail Products Available forecast period. Frozen ready meals account for the largest share of the overall market sales value and would continue to be the leading contributor over the forecast period (2015 – 2020). The segment is forecast to witness a CAGR of 3.8% during 2015 - 2020. Protein bars, healthy snacks and other such frozen food products would continue to gain popularity among consumers. Frozen bakery and snacks’ market would witness a rapid growth in Asia Pacific region. Frozen potatoes and frozen vegetables & fruits together lARRy@loSCoMAlES.CoM constitute around 14% of www.loscomales.com the overall frozen food market revenue. Increasing sales of organic fries and snacks has created Discipline is doing the same thing the right way wheth- a huge demand of orer anyone’s watching or not. MICHAEL J. FOX, actor ganic and sweet frozen Being a nerd just means there is something in the world potatoes in the develthat you care deeply about. OLIVIA MUNN, actress oped markets. –alliedmarDream, dream, dream. Dream transforms into thoughts. ketresearch.com/frozen-foodAnd thoughts result in action. ABDUL KALAM, Former Indian president market
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People Selling the Industry
With Cary Miller
This month I am proud to be pictured with Alicia Rocha, Director of Special Services for the family owned and operated Texas de Brazil restaurant chain. Texas de Brazil began with a dream in Porto Alegre, Brazil of bringing the rodizio style experience north to the United States. This restaurant is famous for enabling guests to indulge in a parade of meats and extravagant seasonal salad area. If you love meat and a great salad bar, then you will love dining at Texas de Brazil. Their newest Chicagoland location is in Orland Park, Illinois. Janet Angel Welch is joined by her daughter Michelle Alevras. Together, they bring safe and effective products that can be used around food with the brand name of Octo Products. Their company (Jacor Products LLC) offers powerful cleaning agents specifically for use in the hospitality industry. This technology goes head-to-head with the strongest of chemicals yet theirs are 100% naturally derived non-chemical ingredients. If you’re concerned about food safety, you should consider their products for your operation. You can see the Jacor Products LLC ad on page 47 of this issue. Tony Bartucci is the founder and owner of Pastafresh Home Made Pasta, a business offering many types of fresh pasta to local foodservice and institutional operations. Pastafresh is the “go-to” pasta shop in Chicago’s Little Italy neighborhood located on North Harlem Avenue. Pastafresh now offers lunch specials at their retail cash and carry store located 3418 N Harlem in Chicago. Guests get to experience freshly made pasta and sauces with a selection that changes daily. Plant based foods are very popular now, and pasta is the world’s oldest plant based food. To experience Chicago freshest pasta, be sure to check out Pastafresh. You can find them listed in our directories under Pasta. Jackson Pillow ( r ) and Matthew Jost are with Chicago based PureCircle Everything Stevia, a leading producer and innovator of great-tasting stevia sweeteners for the global beverage and food industry. PureCircle is dedicated to producing the best, natural origin, zero-calorie sweetener made from Starleaf stevia plants. Besides their single serve packets used on tables for coffee & tea, the company also works with all types of dessert, ice cream and gelato food manufacturers to help them create sugar free desserts. Duane Bruinsma, Zachary Roeda and Jonathan Valdez are with South Holland Bakery Supply located in Crete, Illinois. This firm offers a full selection of items used by those creating bakery products, including ingredients, packaging, supplies, janitorial products and decorations used by bakers. They go deep into every category to make things easier for their customers, many of whom are wholesale and retail bakery operations. The company which started in 1972 remains family owned and operated, with a focus on providing customer service, selection, quality and value beyond what larger bakery suppliers can offer. If you are looking for a supplier who understands your needs and how to fulfil them, contact South Holland. They are very nice people.
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Food Industry News® December 2019
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someone? In a city like Chicago, you’d be hard-pressed not to find unforgettable live performances, from concerts to live magic to comedy to a storefront theater. A pair of Friday night subscriptions to the Steppenwolf Theatre will run $530 for five plays.
presence current. Think of your ad as a business card you hand out to prospective customers, and take the time to ensure your print, digital and mobile presence is current and cohesive across all media. ■ Have you recently changed any contact information, such as phone number, email or address? ■ Consider setting a calendar reminder to review all advertising channels for relevance and accuracy on a regular basis. Supervising your message takes time and effort, but the payoff comes with customers who can easily find you and your products or services.
Continued from page 1 The entire restaurant and patio can be also be reserved for corporate events. Also, the neighborhood’s first all-season patio with a retractable roof is expected to be installed at Il Culaccino for al fresco dining, no matter what the weather. Franco’s Restaurant Group is a Chicago-based, familyowned and operated group of five restaurants: Franco’s Ristorante in Bridgeport; Franco’s at the Fountain, in Millennium Park; Franconello Italian Restaurant in the Beverly; Jam ‘n Honey in Lincoln Park; and Il Culaccino in Chicago’s hot new sports and entertainment district, McCormick Square in the South Loop. The Ruffolo family has a 43-year history of serving delicious and generous plates, creatively prepared with fresh, high quality ingredients, while delivering gracious hospitality and excellent service to generations of food and dining-out lovers. A 2015 graduate of the Boler School of Business at John Carroll University, Frank A. Ruffolo, spent summers, not on vacation, but manning the Franco’s booth at Lollapalooza and Taste of Chicago. As a kid, he worked alongside his dad, Frank, and learned the ropes at the establishments of the Franco’s Restaurant Group: Franco’s Ristorante (Bridgeport), Franconello’s (Beverly), Jam n Honey (Lincoln Park) and Taste of Chicago. In 2016 he became a Chicago Park District concessionaire for Franco’s at the Fountain, on Buckingham Fountain. He manages the special events in which Francos’s participates, including Taste of Chicago, Lollapalooza and the NFL Draft in Chicago. Frank led the seven-month renovation of the flagship Franco’s Ristorante, a Bridgeport institution at 300 W. 31st Street.
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Food Industry News® December 2019
The Path to Ultimate Success ● Evaluate yourself. Where are you now—and where do you want to be? Track your activities for a couple of days, looking for habits and trends. Take a good look at your skills. Then identify the gap between your current situation and your long-term goals. ● Plan your day. For maximum impact, map out your day so you don’t waste time on irrelevant projects or distractions. A good to-do list is one of your best tools for making progress. ● Get organized. Declutter your workspace so you don’t waste time looking for what’s necessary for you to do your job and pursue your goals. ● Delegate. Figure out what you do best, and concentrate on that. Delegate as much of the rest as you can. At work, this means handing off assignments to employees who can do them better than you. In your personal life, it might mean hiring a cleaning service or accountant to do chores for you. ● Learn to say no. You want to be agreeable, but if you put too much on your plate, you won’t do a good job on any of it. Define your priorities, look for opportunities, but decline anything that doesn’t support your plan. ● Do something different. Avoid spending your time doing what everyone else does. Look for ways to innovate—new products or services, or a better way to get your work done. Breaking out of the mold will help you see the world from a fresh perspective.
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Ocean Spray Partnership
Ocean Spray has partnered with global innovation accelerator Plug and Play. The collaboration will provide Ocean Spray access to Silicon Valley expertise and advance the brand’s health and wellness goals, says CEO Bobby Chacko. – Adapted from FoodBev
California Law Addresses Restaurant Waste
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Limited-service restaurants in California will be required to add separate bins where customers can toss their food waste and foodsoiled paper, under a new state law taking effect July 1, 2020. Restaurants are already required to separate and recycle food waste in the kitchen. – Adapted from Restaurant Hospitality online
Today is the tomorrow you worried about yesterday.
— Dale Carnegie
Health Tips for Longevity
Maintaining good health is a lifelong activity, but it can get more difficult as we age. The NBC News website offers this healthy advice for people over 60: ■ Buy good sneakers. Look for top-quality sneakers specifically designed for walking. Start slowly, then increase your walks as time goes on. Good shoes will protect your feet, giving you more motivation to get moving. ■ Practice your balance. Falls are a big hazard for seniors. Try standing on one leg for 30 seconds a day to get a handle on your equilibrium. ■ Eat a healthy breakfast. Skip the sweet rolls and sugary cereals. Start your day with fruit, yogurt, and whole grains. ■ Practice getting up. On a regular basis, practice getting down on the floor and standing up again. More practice will improve your ability to get up if you fall.
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December 2019
9 Nuggets from The Executive Series with Steven Hartenstein (CFO\COO of Phil Stefani Signature Restaurants)
Samuel D. Stanovich
The Executive Series by Food Industry News looks to extract those golden nuggets of information to help us raise our level of service, knowledge and how we can all improve. We picked up nine nuggets during our time with Steven during the Executive Series. As a long time restaurateur, Steven has built a foundation on people. Sometimes we forget amongst all the issues facing operations that it’s the people that make this industry. The people in our restaurants, our patrons and our colleagues in the industry from vendors through competitors. Robots may be able to do something, but they won’t ever replace the personal interaction. Steven creates this culture by ensuring service starts everyday at the front door!
Nugget One- Don’t ask the question, present the solution or how you would do it first Nugget Two- Biggest mistake by teams, managers and leaders – NO decision or action Nugget Three- Don’t shoot down an idea because you tried it years ago, consider the change in time, present day as that idea could work now
Nutrition Label Deadline Extended from FDA The Food and Drug Administration is granting a six-month grace period for food and beverage manufacturers that have annual sales larger than $10 million to comply with the new Nutrition Facts Label requirements. The deadline was originally set for Jan. 1, 2020; firms with sales less than $10 million per year have a deadline of Jan. 1, 2021. – Adapted from FoodNavigator
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There are few things that Chicagoans feel more passionately about than pizza. And in Chicago, there are as many destinations for pizza as there are individual preferences. Each of the city’s seventy- seven neighborhoods is home to numerous go-to spots, featuring many styles and specialties. Enter Chicago-based “Hungry Hound” Steve Dolinsky. In Pizza City, USA: 101 Reasons Why Chicago Is America’s Greatest Pizza Town ($24.95), Dolinsky embarks on a pizza quest, methodically testing more than a hundred different pizzas in Chicagoland. Zestfully written and thoroughly researched, Pizza City, USA is a hunger-inducing testament to Dolinsky’s passion for great, unpretentious food. This user-friendly guide is smartly organized by location, and by the varieties served by the city’s proud pizzaioli, including thin, artisan, Neapolitan, deep-dish and pan, stuffed, Sicilian, Roman, and Detroit-style, as well as by-the-slice. It includes Dolinsky’s “Top 5 Pizzas” in several categories, a glossary of Chicago pizza terms, and maps and photos to steer devoted foodies and newcomers alike.
Nugget Four- When interviewing a preferred question “How would you reduce theft\loss” – if they state they can eliminate it 100% you know they don’t truly know the question or how to solve the problem as there is always theft \ loss Nugget Five- Look for people with common sense, they may not have restaurant experience per say but if they can think on their feet and apply common sense, they will be more successful Nugget Six- Traditionally restaurants send guests complimentary items when things are bad, how about a pivot and send items or recognition when things are going great! This will improve the experience and loyalty. Nugget Seven- Strategically engage kids, teens and young adults. They are the next generation customers. Kids today help make the decision on eating out, when they start dating or have special occasions, providing them with great experiences and service will build their loyalty and potentially create a lifelong customer. Nugget Eight- Be Real and Network. Steven has over 10,000+ contacts and his responsive to everyone who has his phone number. We are never to busy for a guest, friend or opportunity. Nugget Nine- If you are in a friend’s restaurant and they ask you how things were, BE REAL and tell him what they could improve on, you are not going to hurt their feelings. Real friends support each other and make each other better! The Executive Series will continue March 24, 2020 at Shmoozefest, 6:30 pm. I promise, you will learn, laugh and be enlightened.
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Food Industry News® December 2019
Page 21
Portillo’s Unveils Wedding and Engagement Packages
Portillo’s, the fast casual restaurant concept known for its menu of Chicago-style favorites, cordially invites engaged couples to say “I Do!” to new wedding packages. Guests now have the chance to commemorate their big day with an in-restaurant engagement shoot or keep their wedding guests fueled with late-night catering packages. Newlywed Spread – Catering Package For brides and grooms looking to add a Chicagostyle twist to their wedding reception, Portillo’s offers the Newlywed Spread catering package for late night bites. Guests can cap off their big day with a flowing Cheese Sauce Fountain, served with Portillo’s signature crinkle-cut fries and onion rings. Packages include Italian beef sandwiches and hot dogs with toppings on the side for over 100 guests. Order Up – Portillo’s Engagement Photo Session Customers can take their love – for each other and hot dogs – to the next level with a professional wedding photography session in a local Portillo’s restaurant. Betrothed couples will receive the service of a Portillo’s provided photographer for up to two hours, a $25 gift card, and bridal swag – two Portillo’s crewneck tees, branded reusable water bottles, and custom-made hot dog cuff links. Love at First Bite – Shop-N-Ship Package Engaged couples looking to take their love on the road can take Portillo’s along for the journey, with the Love at First Bite Shop-N-Ship package. Available for shipping anywhere in the United States, customers receive food for 50 guests, including hot dogs, Italian Beef sandwiches, condiments and a Heart-Shaped Chocolate Cake. Each package also includes Portillo’s paper hats and checkerboard tablecloth, for $399.
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Employco USA Announces Medical Plan Premiums Holding Flat for 2020
Based on their large group buying power and strong claims history, Employco USA announces their medical plan premiums will not change for 2020. With the 2020 projected average group medical plan premium set to increase 6% - 7%, Employco is excited to share the news of flat premiums with their clients. “These are very difficult times for many employers in the Chicagoland area, especially those in the food industry” said Rob Wilson, president of Employco. “Companies are struggling to find good employees, and when they do, it’s hard to make ends meet with the high cost of payroll and benefits. We are pleased to help our clients keep their medical plan costs as low as possible.” Employco is also accepting new clients into their large group benefit plans. Employco supports clients looking to cut costs while still offering a robust set of benefit plans to their employees – a majority of the benefit plans can be offered to employees at no cost to the company. Employco provides outsourced human resources services to small and mid-size companies, including a significant number of companies within the food industry. For more information, contact: Rob Wilson, (630) 286-7345 or rwilson@thewilsoncompanies.com. See their ad on page 9.
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Food Industry News® December 2019
“Ghost Kitchen” or “Growth Kitchen”
The ultimate guide to making the right choice in this new era of choice in food production
American’s Favorite Wines
There has been a revolution in food facilities over the past three-to-five years, and companies of all sizes have affordable and scalable alternatives to building, owning and maintaining their own pricey kitchen facilities. Add to that, KAAS (Kitchens As A Service) spaces have arisen with individual nuances and specialties. Never has the independent entrepreneur, chef, restaurant executive or process engineer had so many options to bring their vision to life. Many can now forgo the monumental expense and time required to build stand-alone facilities by utilizing these new options to benefit their organizations (and bottom lines) in multiple ways. If you are looking for a place to cook, develop, produce and pack your products, here are your options. “Ghost Kitchens” “Ghost kitchen” facilities (also known as “dark kitchens”) offer smallish spaces (generally around 150 to 250 square feet) and often come pre-loaded with standardized equipment. Many ghost kitchen operators offer a software overlay for order routing and managing the pick-ups by delivery services like DoorDash, Postmates and Grubhub. They become involved in your business whether through their delivery app technology or operating requirements. This is all offered in exchange for a percentage of your business profit, which can be considerable (up to 30%). Most of these facilities are built specifically to support food delivery operations as opposed to brick-and-mortar restaurants (hence the term “ghost kitchen”). This means they are generally permitted, sized and designed for take-out only and lack the flexibility to accommodate other needs. Because they are serving delivery markets you will generally find them located much closer to high-density areas, which can increase incidental costs in addition to rent (parking, business insurance, etc.). They work best for companies doing hot-meal delivery with standard menus Next Phase ‘Growth’ Kitchens Growth kitchens might look similar on the surface, but they are nothing like ghost kitchens. Tenants of growth kitchens go far beyond delivery companies to include packaged food makers, corporate restaurant product develop-
ment operations, commissary/central kitchens and much more. Food brands of any size face myriad rules and regulations when operating a food business. These include, of course, the requirement to prepare their food in a regulator-approved commercial-grade facility. Enter the Growth Kitchen model that provides pre-permitted premium culinary production facilities for brands in a wide variety of growth stages. They are best suited for companies—whether new or established—entering their next phase of growth (hence the term, “Growth Kitchen”). Tenants install their own specialized equipment and configure their space to optimize their process. Growth Kitchens generally welcome longer-term leases for those companies who want the security of a more stable platform. But that doesn’t mean Growth Kitchen tenants give up flexibility—quite the opposite. These facilities allow rapidly-expanding brands to grow-in-place, with much more variety in kitchen sizes, including very large full-service production kitchens for large enterprises. Growth kitchens also offer dry storage, cold storage, staffed loading docks and warehouses, custodial staff and enhanced ability to comply with a broad range of food safety regulations/industry standards (including HACCP, USDA, organic, kosher, etc.). They also offer more support for high volume production with staffing and logistics. Perhaps most significantly is what these kitchens facilities are not: They never take any of your revenue or profits. The more you make, the more you keep. They are appropriate for well-prepared start-ups and established corporate firms, alike. Build your own At this point, you might be thinking, “Maybe I will just build my own kitchen. How hard can it be?” Well, it can be very hard, expensive and time-consuming. In fact, by choosing a growth kitchen you can be up and running in a matter of weeks (average is 2 to 4 weeks, depending on your equipment delivery) versus a yearplus to build out a stand-alone kitchen. Your cost is reduced up to 95% in a common scenario shown below. See Amp’s ad on page 32
A new survey from YouGov finds roughly 60% of Americans drink wine at least occasionally, and 69% prefer red wine over whites and roses. Merlot is the top choice among red wine drinkers, and moscato is the top choice among white wine drinkers, according to the YouGov report. – Adapted from Drinks Business Online
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11/13/19 1:09 PM
Food Industry News® December 2019
Job Hires Drop 4th Quarter
A measure of hiring by U.S. companies has fallen to a seven-year low and fewer employers are raising pay, a business survey found. Just one-fifth of the economists surveyed by the National Association for Business Economics said their companies have added to their workforces in the past three months. That is down from one-third in July. Job totals were unchanged at 69% of companies, up from 57% in July. A broad measure of job gains in the survey fell to its lowest level since October 2012. The hiring slowdown comes as more businesses are reporting slower growth of sales and profits. Business economists also expect the economy’s growth to slow in the coming year, partly because tariffs have raised prices and cut into sales for many firms. Hiring may also be slowing because the unemployment rate is at a 50-year low of 3.5%, and many companies are struggling to find enough workers. The survey found that 43% of companies reported shortages of skilled workers, though that figure has declined for three straight surveys. Government data shows that companies are posting fewer available jobs, suggesting that demand for labor is weakening, as well as supply. Perhaps because of concerns over a weakening economy, businesses are less likely to offer higher pay, even with unemployment at a 50-year low. Just one-third of economists said their firms had lifted pay in the past three months, down from more
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WWW.BEASBEST.COM • SALES@BEASBEST.COM than half a year ago. Companies are also cutting back on their investments in machinery, computers, and other equipment. The proportion of firms increasing their spending on such goods is at its lowest level in five years, the survey found. Sales are also growing more slowly. Just 39% of economists said they rose in the past three months, down from 61% a year earlier. And only 38% said they expect sales to rise in the next three months, also down from 61% a year ago. Many business economists blamed President Trump’s tariffs on steel, aluminum, and on most imports from China for worsening business conditions. Thirty-five percent said the duties have hurt their companies, while just 7% said they had a positive effect. Of those who said tariffs
had impacted their companies, 19% said they had lowered their sales and 30% said the duties pushed up costs. That has cut into profits for many firms. Just 19% of economists said their companies’ profit margins have risen in the past three months, barely half the 37% who reported greater profits a year earlier. Two-thirds of the economists surveyed now forecast that the economy will grow just 1.1% to 2% from the third quarter of 2019 through the third quarter of 2020. A year ago, they were more bullish: Nearly threequarters forecast growth of 2.1% to 3% from the third quarter of 2018 through the third quarter of 2019. The NABE surveyed 101 companies and trade associations from Sept. 26 through Oct. 14.
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Food Industry News® December 2019
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SALES & MARKETING TIPS:
Use An Area’s SIC Code To Pinpoint Prospects
You can save a lot of time by pinpointing your sales targets. The SIC (Standard Industrial Classification) code will help you zero in on the most likely prospects, and economize on those precious “contact” hours. The SIC is a system of business coding initiated by the federal government. It can be found in every manufacturer’s directory and there is a directory for every state in the nation. The best part is, this information is updated and free to access at almost any public library’s business section. The SIC includes every type of business establishment by code number A quick way to take advantage of this valuable information is to look at your own company’s customer records. List, by SIC numbers, the key customers who are presently using your company’s equipment and supplies in quantities. Then investigate the applications of your products in those industries. Chances are that other companies in those classifications have the same needs and applications for your products. Refer to the manufacturer’s directory and list all the nonusers in those classifications. That list gives you the names of select prospects. By the very nature of their business and the history of success with similar companies, you know that these nonusers could use the same service. –Dartnell
The Little Pill That Can Save Your Life
The group of drugs called statins lowers LDL (“bad”) cholesterol and reduces the risk of heart attack by as much as 50%and stroke by 25%, but that’s not all. Research suggests that statins have other remarkable health benefits, too. The statins, which include atorvastatin (Lipitor), pravastatin (Pravachol), simvastatin (Zocor) and others, limit the amount of cholesterol that is produced in the liver. They also have powerful anti-inflammatory and antioxidant effects that prevent cell and tissue damage. The majority of patients who take them experience few or no side effects, although the drugs can be dangerous for some people. More studies are needed before doctors can recommend taking statins solely for Alzheimer’s, cancer and eye diseases, but people with rheumatoid arthritis or diabetes should ask about statin therapy. Several prominent medical experts have found statins to be particularly effective in preventing and treating other diseases including cancer (about 50% less chance of colon cancer). eye disease (about 40% less will develop glaucoma), rheumatoid arthritis, and diabetes Large observational studies suggest that people who take statins may reduce their risk of getting Alzheimer’s by 30% to 70%. Statins also may delay the onset of Alzheimer’s symptoms. Statins appear to protect the brain in ways unrelated to their cholesterol-lowering effects. Patients who have Alzheimer’s disease accumulate higher-than-normal levels of amyloid proteins, which form gumlike insoluble plaque in the brain. The immune system detects this plaque and releases inflammatory molecules in an attempt to destroy it. Persistent inflammation damages surrounding brain cells without breaking down the plaque. Statins may reduce brain damage by controlling this inflammatory process. Source: Majld Fotuhi, MD, PhD,
author of The Memory Cure: How to Protect Your Brain Against Memory Loss and Alzheimer’s Disease (McGraw-Hill).
Atlas Staffing Can Help
Ask any business owner what he/she spends the majority of time on when it comes to running a business and chances are most of the responses will not have anything to do with generating income. Realizing their time, or their HR department’s time, is best focused elsewhere, owners turn to Atlas Employment Services to recruit, interview, hire, and fire food packagers, beverage processers, food line operators and the like. Established in 1999, Atlas Employment Services provides innovative and tailor made staffing solutions to companies in the Food and Beverage sector faced with the challenge of growing their business, keeping up with demand, fulfilling rush orders and navigating the complex and costly world of hiring. Companies in the Food and Beverage space consistently turn to Atlas because the company understands the importance of maintaining GMPs and keeping up with labor demand. Atlas thoroughly screens applicants matching its clients with reliable, focused and experienced personnel for positions such as food manufacturing, beverage processing, food line operators, food packaging, food processing, QA/QC specialists, sanitation, and shipping and receiving. By placing personnel who bring a high quality work ethic and superior level of productivity to its clients’ Food and Beverage businesses, Atlas Employment Services alleviates labor challenges and keeps its clients’ labor and staffing budgets on track. This then frees up clients’ time so they can focus on what they do best, running their business and growing their bottom line. See their ad on page 29.
11/13/19 1:09 PM
Local News
Food Industry News® December 2019
Alinea Restaurant, led by chef Grant Achatz , located at 1723 N. Halsted in Chicago receives three stars from Michelin Guide Chicago 2020. Three stars is the highest recognition offered by the Michelin Guide. Congratulations Chef Grant Achatz! A Pentatonix Christmas Tour will be held at the Rosemont Theatre in Rosemont, IL on Dec. 18-19. B96 Pepsi Jingle Bash will be held at the Allstate Arena in Rosemont, IL on Dec. 7. Brewlights at Lincoln Park Zoo 2234 N. Cannon St. in Chicago presented by Louis Glunz Beer, Inc. will be held Dec. 12. See the holiday lights at the zoo and taste craft and seasonal beers throughout the Zoo during ZooLights. Christkindlmarket, an open air market featuring traditional art, handmade gifts, German Foods and carolers will be held at Daley Plaza in Chicago now through Dec. 24. Greater Peoria Farm Show returns for the 38th year at the Peoria Civic Center in Peoria, IL Dec. 3-5. IHeart Radio Jingle Ball will be held at the Allstate Arena in Rosemont, IL on Dec. 18. Peapod, the nation’s leading online grocery announces the expansion of its successful meal kit collaboration with Lettuce Entertain You Enterprises by adding three new
meal kits by Wildfire. All three kits are available in the Chicagoland region on peapod.com. Pure Yanni Piano & Intimate Conversations Concert will be held at the Realto Theater 102 N. Chicago St. in Joliet, IL on Dec. 5. Ring in 2020 at Chicago’s Hottest NYE Celebration at JW Marriott Chicago, 151 W. Adams. The hotel offers room & ticket packages. Check for availability; rooms are limited. Santa House Chicago 5K and Kids Dash presented by CD One Price Cleaners will be at Soldier Field 1410 Campus Drive in Chicago on Dec. 7. Taste of Chicago & Lou Malnati’s Pizzeria offers your favorite Chicago Foods at tasteofchicago.com. Looking for corporate gifts or something for the foodie on your holiday list? Food is always a good choice and they ship nationwide. The Elm located at 23 W. Harris is bringing a new dimension in dining to Lagrange, Illinois. The Majestic Gents 30th Annual New Year’s Eve Steppers Extravaganza will be held at the Tinley Park Convention Center in Tinley Park, IL. Dec. 31 2019 - Jan. 1st 2020. Winter Wonderfest will be held at Navy Pier in Chicago with winter themed activities, carnival rides, ice skating, and entertainment now through Jan. 12, 2020.
One of Chicago’s Michelin-starred restaurants, Temporis, has hired Jacquelyn Paternico as its new pastry chef, the first to hold the role. Since joining Temporis this fall, her first two dishes on the inventive 11-course tasting menu include a lemongrass mousse with toasted rice and brown butter cake hidden inside, topped with a toasted rice sorbet, caramelized Masago arare (puffed rice balls), yuzu gel, purple shiso and red veined sorrel. The second dish is a dark chocolate and white chocolate & miso ganache, served with salted caramel sorbet and an apple gelee made from the skins of Honeycrisp apples.
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IHOP Joins Roadside Dining Stops TravelCenters of America locations are home to 650 quick-service and full-service dining brands including Arby’s, Subway, Bob Evans Farms, Black Bear Diner, Fuddruckers, Dunkin’, Starbucks, Carl’s Jr., Pizza Hut, Taco Bell, Wendy’s, Burger King and Fazoli’s. Roadtrippers across the U.S. will soon be able to fuel up on gas and a stack of pancakes thanks to a milestone IHOP development agreement in November. TravelCenters of America Inc. will open 94 IHOP restaurants over the next five years at the company’s existing fuel stops. The Ohiobased travel company operates highway hubs that feature gas stations, restaurants and convenience stores under the banners TA, Petro Stopping Centers and TA Express in 44 states. The travel hub growth plan expands on IHOP’s existing relationship with TravelCenters, which currently operates four IHOP restaurants at TA and Petro branded locations in Greenville, Tenn., Lexington, Va., Oakley, Kan. and Jackson, Ga.
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Food Industry News® December 2019
DJ’s Peri Peri Sauces
Where’d My Money Go?
Most of you may have never heard about peri-peri sauce in the USA, but it has been around for the last six centuries across our world. Over the years, this sauce has become a staple for great Barbecuing, Dipping sauce, Marinate or Fry your favorite meat items, yet it is still underrated here in the foodservice world, as more and more people are learning about its flavor profile DJ’s Peri Peri is now available via SHAN DISTRIBUTION NETWORK in Carol Stream, IL. and more distribution houses will be carrying this amazing product in the near future. If you are a fan of spice, then you will love peri-peri sauce. It has a kick that is outmatched by few in the world today. Dipak Lodhai, Ali Raza and Jay Lodhai created a Per Peri sauces with 4 different flavor profiles, a Peri Peri Marinade and a Peri Peri Salt under the brand called DJ’s. The product has a texture that is scrumptious and delicious in nature. DJ’s Peri Peri products are offered in 5oz retail bottle for grocery stores and food service 1-gallon bottle of concentrate for the restaurants. Now the USA has the opportunity to unlock the secrets of this great flavor to enhance your restaurant’s menu. For centuries, peri-peri sauce has been used in some capacity to help add flavoring to Chicken, Beef, Seafood, Pasta’s, Vegetables or anything your taste buds desire. The translation, in Swahili, for peri-peri sauce literally means “pepper-pepper.” It was called this because the chili in the sauce packs a punch that is too hot for a lot of people. It was originally called the “African bird’s eye chili,” and used by the Portuguese people to add to their cooking practices. Initially, this sauce was made with only a few ingredients, but with DJ’s Peri Peri more exciting flavors are coming soon to complement your menu. It’s time to spice up your favorite meal with DJ’s Peri Peri sauces.
Do you wonder where all your money went at the end of the month? Some financial experts say that most people spend about 20 percent more than they think they do. One of the first steps to financial stability is knowing how you spend your money. Here’s how to keep track: n Record all your expenditures for at least a month. n Save your receipts. If any purchase isn’t clearly The first of its kind to establish brewing and distilling roots under a sinidentified, make a note de- gle roof, Maplewood has been producing finely crafted beer and spirits Increase Your Profits & Save Money tailing what you bought. out of their 10BBL brewhouse and 250L Kothe hybrid still since 2014. Electric n Natural Gas n Demand Response Three years after moving into the producn Log all checks in your Solar Power and Lighting Upgrades tion facility, Maplewood opened the Lounge, checkbook right away. Rea neighborhood bar doubling as a cocktail About CES: We Are Your Local Food Industry Energy Specialists. cord ATM withdrawals in parlor and brewery taproom. Beginning We are small, nimble, efficient and service oriented. your register as well. Our hallmarks are honesty, integrity, service and value. commercial distribution throughout Illinois n Give yourself and all shortly after settling into the Logan Square members of the family a space, Maplewood has since expanded their distribution footprint into Missouri, SW specific weekly allowance. Michigan, Northern Indiana, Wisconsin and At the end of the month, Kansas. Maplewood’s patrons have come analyze your spending to expect expertly crafted beer in a wide to see where your money range of styles. One of those beers being goes. Are you surprised by their seasonal brown ale, Brownie Points, available between the months of Septemberhow much you’re spendFebruary. Full of malty chocolate and toffee ing on certain purchases? flavors, Brownie Points has a creamy body “We look out for you, we know the market, Look for places where you from the addition of flaked oats. Whole vaand no account is too small or too large for us to serve.” can cut back easily. nilla beans give this Brown Ale a smooth,
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but bold finish. A perfect beer option for the fall to winter transition.The Maplewood tasting room and brewery is located at 2717 N. Maplewood Avenue in Chicago. a
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Auto-Burn™ Technology
Omni-Rinse® introduces its patent-pending AutoBurn™ Ice Bin and retrofittable Conversion Head. The Auto-Burn™ Ice Bin has a built-in nozzle that delivers a stream of hot water, creating a whirlpool that automatically melts ice. The Auto-Burn™ Conversion Head adds this icemelting capability to standard ice bins, allowing operators to implement Auto-Burn™ technology at a fraction of the cost. Auto-Burn™ makes it easy and convenient for FOH workers to make ice bin maintenance a regular part of their closing side work. Managers can now realistically expect bartenders to burn the ice and clean ice bins on a regular basis. Auto-Burn™ virtually eliminates downtime when ice bins are contaminated by broken glass. Instead of shutting down a beverage station, bartenders can continue making drinks from a temporary container of fresh ice while Auto- Burn™ melts the contaminated ice. Workers no longer have to spend valuable time carrying multiple pitchers of water from a faucet to burn the ice. Naoki Sonoda, President of Omni-Rinse® says: “I designed Auto-Burn™ to solve a problem I experienced working as a bartender. The labor savings alone makes Auto-Burn™ a no-brainer, but the peace of mind knowing that you’re keeping guests safe while protecting your brand is priceless.”
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Kool Refrigeration Tips! ■ Keep those Condensers Clean! Not just the outside, using some sort of compressed air will help get though the coil. No filters should be used (unless supplied by the manufacturer) because they restrict more air than help, particularly on small units. A dirty condenser tends to make the unit run longer resulting in higher electric bills! ■ Check your DOOR GASKETS! Keep them clean daily and ensure they are creating a good seal! If they are torn they allow warm air/humidity in causing your evaporator to freeze up! Replace if necessary!! ■ Sometime Replacing you cooler/freezer/compressor is the most economical and efficient way to go… If the cooler is older than 10 years…if Refrigerant in unit is R12, R502 they have been banned by EPA and R22 is currently being phased out….door seals, hinges, floor in cooler, coils and fans –if they are falling apart – time to consider new! ■ Kool Technologies takes pride in educating their customers whether it’s in person during a service call, over the phone or sending them information. They understand the importance of your equipment running efficiently and economically in order for your business to succeed. This information is courtesy of Kool Technologies. You may see their ad on page 24 of this issue. www.kooltechnologies.com
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Nestle Extends Licensing Agreement Nestle is expanding its licensing agreement with New Age Beverages to include all Nestea products. New Age is introducing a natural, readyto-drink line of Nestea and announced that innovations for the brand’s powdered line will follow.– Adapted from ABA SmartBrief
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Food Industry News® December 2019
3 Basic Fixes for Your 2020 1. Get Off Your Duff. Lessen the times that you are on the couch and watching TV or playing games. Walk your dog. Exercise. Movement is key to life. 2. Sleep Enough. Lack of rest contributes to heart disease and diabetes among many ailments. Shut down purposefully. 3. Use Moderation. We all love food, so don’t ruin that love; keep it in check; too much of everything is never good.
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Rise of the Non-Alcohol Bar Offerings
As part of their ongoing wellness movement and longing for more awareness and control, Gen Z and millennials are driving new booze-free beverage trends. Daytime operators once relying on soft drinks and sugary fountain concoctions need to understand that customers are looking creatively at healthier options. A reported 61% of customers want better choices when it comes to non-alcoholic drinks, the demand for fl avor, quality and versatility have the entire industry thinking differently about booze-free.
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fans, Vienna has once again assembled gift packages that will knock out the most demanding frankfurter fans anywhere: EXTREME VIENNA BEEF HOLIDAY PARTY PACK For only the most Extreme Vienna Beef Lovers! Enjoy their soft reusable cooler packed with over 30 pounds of the tastiest holiday treats on the web. Each cooler is filled with 3 Vienna Beef soft salamis (2lbs each), Natural Casing Hot Dogs (10lbs), Natural Casing Polish Sausage (10lbs), and our oldfashioned Fumaré Montreal-Style Smoked Pastrami Brisket (about 8lbs). It sells for $599.95 VIENNA’S HOLIDAY “SKINLESS” HOT DOG PARTY PACK (32 COUNT) Everything you need to celebrate the holidays Chicago Style! 32 Skinless Classic Vienna Beef Hot Dogs along with Poppy Seed Buns, Yellow Mustard, Bright Green Relish, Sport Peppers, and of course, Celery Salt! Add your own sliced tomatoes, chopped onions, and a pickle spear to make an authentic Chicago Style Hot Dog. It sells for $79.95 HOLIDAY “NATURAL CASING” VIENNA HOT DOG PARTY PACK (30 COUNT) Celebrate the holidays with your Natural Casing Hot Dog Lover! 30 authentic Vienna Beef Natural Casing Hot Dogs with its famous Poppy Seed Buns, Yellow Mustard, Bright Green Relish, Sport Peppers, and of course, Celery Salt! Add your own sliced tomatoes, chopped onions, and a pickle spear for the complete Chicago style experience. Buy it for someone special for $89.95 VIENNA BEEF HOLIDAY APPAREL KIT This limited time package includes memories from Chicago with a grey Retro Sign T-Shirt, Vienna’s classic blue Baseball Hat, and their Grill Master red apron and red grill glove. This official Vienna Beef apparel will make your hot dog lover look their best all year round; it sells for $49.95 Go to: www.viennabeef.com/hot-dogs-for-the-holidays/
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Food Industry News® December 2019
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National News 1-800-FLOWERS. restaurants will COM, Inc. launches be owned and 2019 Holiday Gift operated by NorCollection to help dstrom’s. PortiSmile Farms create llo’s announces employment opporfirst Orlandotunities for people area restaurant of differing abilities. in Buena Vista, Now until Dec. 24th Florida. The -- 1-800 Flowers will Chicago Restaudonate 20 percent rant introduces of the net proceeds its plans for a for purchases made new location in from this special colthe village at Olection of eight sea- Pepperidge Farm, the town West Desonal gifts to benefit #1 premium holiday velopment. The Smile Farms. Focus cookie brand, and the Honey Baked on exceptional cus- Christmas Spectacular Ham Company tomer service and Starring the Radio City introduces New Rockettes, presented innovative mobilStore Design as by Chase, announced ity solutions drives the launch of the Toy part of Brand Enterprise Hold- Soldier cookie. It’s Revitalization ings to another re- available for a limited Initiative. Honcord year generating time only. ey Baked Ham worldwide revenue plans to reof $25.9 billion in fiscal year model 10-20 retail stores per 2019. Enterprise Holding Inc. year. Tru by Hilton Bloomand its affiliate Enterprise ington near Mall of America fleet Management achieved 2415 East Old Shakopee Rd. in record revenue for the 10th Bloomington, MN will be openconsecutive year. Global Craft ing Feb. 2020. Vida-Blend is Beer Market is expected to set to break ground on a new grow with a CAGR of 13.88% state of-the-art facility in upover the forecast period from state New York to support 2019-2025. Michigan Craft production operations for its Beverage Council Debuts pre-mixed vita blends for the Website MichiganCraftBever- food industry. The company age.com. The site features has seen a 4x growth in sales many resources to support to food industry producers in the growing industry, includ- the last five years and now is ing a detailed research finder, dramatically sculling its opan industry marketplace, and eration to 20 million lbs. per business development and year of capacity. Walgreens support information. NOCCO and Jenny Craig announce a Beverage Company a leading collaboration to bring health no carb, branched chain ami- and weight loss management no acids Beverage Company services to open 100 Jenny based in Europe announces Craig at Walgreens locations Expansion into 500 Accounts nationwide in Jan. 2020. Wynacross the United States, in- dham Destination the world’s cluding 50 gyms in Las. Vegas. largest ownership and ExNordstrom opens new flag- change Company recently anship store in NYC on West 57th nounce that it is continuing and Broadway. Celebrated Se- the expansion of the Margaretattle -based Chefs Ethan Stow- ville Vacation Club Portfolio ell and Tom Douglas will be with the opening of its fourth making their NYC debut with vacation club resort destinathree distinct concepts. All tion in Las Vegas.
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DoorDash Opens Rented Kitchen DoorDash was born in a Stanford dorm room in 2013 as an on-demand delivery service for businesses that didn’t have the budget or infrastructure to deliver their own products. Today, the San Franciscobased company is launching DoorDash Kitchens, a rent-akitchen commissary designed for restaurants looking to expand their off-premise sales in the Silicon Valley without opening a physical restaurant in the pricey region. The 5,000-square-foot Redwood City, Calif. facility will house established local and national brands Nation’s Giant Hamburgers, Rooster & Rice, Humphry Slocombe and The Halal Guys. Pickup options are available to customers in 13 markets including Atherton, Belmont, Burlingame, Foster City, Los Altos, Menlo Park, Mountain View, Palo Alto, Redwood City, San Carlos, San Mateo, Sunnyvale and Woodside.
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Hello, Sucker: How Fake Web Ads Work
According to Buzzfeed, one of the internet’s most persistent, lucrative, and sophisticated scams is the subscription trap. Those enticing fake stories on Facebook about celebrity scandals are big business that redirect you to buying garbage from male libido boosters (mainly Chinese pills full of sawdust) to celebrity-endorsed products. You’ll give them your credit card information for that free trail item which in reality hooks you into a scam that is nearly impossible to break out of. The best suckers: baby boomers. – buzzfeednews.com; How A Massive Facebook Scam Siphoned Millions Of Dollars From Unsuspecting Boomers
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Food Industry News® December 2019
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Netflix Tests Movie, Content Speed Controls
Netflix has been testing a feature that allows people to speed up or slow down videos on the streaming platform. While studios and directors are adverse (to put it mildly) about that option, the ability to watch a movie is less time has been around for nearly 30 years, since the days of VHS. Currently, third-party apps like VLC (available cross-platform) lets savvy users consume long content –from movies to audio books– with a variable speed control, which is a welcomed device for marathon viewers and people pressed for time.
Company Profile: Eastern Fish Company
Eastern Fish Company is a leader and a pioneer in farmraised shrimp, with a commitment to helping customers develop their businesses since 1974. In April 2014, Eastern Fish took on a financial partner in the Marubeni Corporation, and this new partnership has further strengthened the company’s programs and increased the reach of its global network, as Marubeni operates throughout Asia in Qingdao, Shanghai and Guangzhou, China; Ho Chi Minh City, Vietnam; Jakarta, Indonesia; and Bangkok, Thailand – and serves as Eastern’s link to superior sourcing all over the world. Today, Eastern Fish Company offers an array of the finest shrimp and fin fish available. Its shrimp is sustainably farmraised and features a controlled curl that maintains its shape for superior plate presentation. Its fin fish are all products of the U.S. – wild caught from Pacific waters, all-natural, 100% chemical free, and consistently sized to ensure properly tapered cuts and improved plate coverage. Across both the shrimp and fin fish categories, Eastern Fish offers several breaded products, some of which are Japanese panko coated and others that feature standard breading. Eastern’s panko is known for its lighter, flakier texture, and its unblanched breading allows for a beautiful, high-end finish. In addition to offering superior seafood products, Eastern Fish has also built a reputation for helping its clients capitalize on opportunities in the market – even providing warehouse space for customers to stock additional inventory in the U.S., where it can be quickly accessed and fed into their pipelines. Outside of its U.S. operations, Eastern also maintains quality control offices in Thailand, Indonesia, Vietnam, China, Ecuador and Mexico. As a global industry leader, they’ve developed enduring relationships with production, processing and packaging facilities from Asia to Latin America. Eastern Fish is the sister company of North Pacific Seafoods, an Alaskan producer of sustainable seafood, which owns and operates seven seafood processing plants in the state’s key harvesting areas. The relationship allows Eastern Fish to take advantage of vast Alaskan resources, including the bountiful harvesting of salmon, cod and pollock. Eastern Fish also represents the brands Golden Harvest, JustFish and SAIL. a Eastern Fish Company was a featured company at Shmoozefest, November, 2019.
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Food Industry News® December 2019
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The American Dream Supported by Corned Beef
In America, we have the good fortune of controling our own destiny. One such company who celebrates and cherishes this American dream is Chicago based City Foods, producers of the Bea’s Best brand of corned beef and deli meats. Eugene L. Kohn founded City Foods, Inc. in 1939, after working for his uncle in a small beef slaughtering operation during the depression. Eugene began servicing restaurants out of his truck with a limited line of meat items. His brother Rudy soon joined him. In the mid 1950’s they bought an old fashioned butcher shop with sawdust on the floors, and turned it into a small distribution and manufacturing factory. Working 12 to 14 hours a day, the quality pre-cooked deli items, City brothers cut loins, strips and chucks Foods expanded for the fifth time, by themselves. In 1965 City Foods adding a corning and cooking probuilt a new processing plant/head- cessing and packing room. This addiquarters at 4230 South Racine Avenue tion allowed them to naturally hickin Chicago, where they continue to ory smoke beef bacon and briskets, grow today. City Foods became feder- and cook roast beef, corned beef, ally inspected in 1968 and decided to pastrami, prime rib, and theiwwr new concentrate on their forte, boning out Turkey Pastrami, as well as slice and large quantities of navels and making package these favorites to customer delicious corned beef. specifications. City Foods was building steady volWith passion and drive, City ume when in 1980 Eugene’s son Ken- Foods now produces approximately neth Kohn joined the company. Soon 500,000 pounds a week of fresh, top after, they expanded operations buy- quality products sold at retailers and ing the building next door, and con- wholesalers all over the country as structing an addition joining them, well as in the Caribbean, the Bahamas, more than doubling their meat out- Central and South America and the put. Middle East. You can see their ad on page 23 In 1990, aware of the demand for of this issue. Our thanks to Shmoozefest Prize Providers at our November 5th event: Ala Carte Entertainment Alpha Baking Company Allstate Arena Big Shoulders Coffee Bluegrass Restaurant Brew Smart Beverage Butcher & The Wok Cacciatore Insurance Caputo’s Fresh Market Carmi Flavors Chef Bert Cutino – The Sardine Factory Restaurant Christine J. Smith- Lueders Connie’s Pizza Convenient Care Plus CSI Coker Services Devanco Foods En Fuego Mexican Grill Englewood Construction Mgt For the Love of Chocolate Foundation
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Four Winds Casinos -Hartford / Dowagiac/New Buffalo/South Bend Fox Deluxe Products Fox Valley Fire Glencairn and Marty Duffy Gonnella Baking Co. Hilton Garden Inn –Chicago O’Hare Airport Illinois Casualty Insurance Illinois Restaurant Association Illusion Vodka Jacor Products Octo-Clean Kudan Group Lezza Spumoni & Desserts Mettler Toledo Moretti’s Mr. CBD Chicago Napahills.com North Shore Kosher Bakery Nueske’s Applewood Smoked Meats Olympia Food Omni Rinse
Performance Foodservice Pnutty Peanut Butter Pretty Cool Ice Cream Quebec Delegation Rational USA Slagel Family Farm Sysco Chicago Tanduay Rum
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SPUMONI • CANNOLI • TIRAMISU • SFOGLIATELLE GELATO • ITALIAN COOKIES Taste Why Lezza Has Been Chicago’s Dessert Specialists Since 1905. For Samples and Ordering Information, Call us Today, 708-547-5969
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STARTS WITH THE
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foodindustrynews.com RIGHT BREAD
Food Industry News® December 2019
LaVilla is La-Mazing
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Holiday Cheer Starts Here with Prairie Farms New Chocolate Custard Prairie Farms is celebrating the holiday season with the addition of palate-pleasing Chocolate Custard. This rounds out a complete line of holiday milk flavors, including chocolate mint, sugar cookie, maple pecan, pumpkin spice, egg nog, and custard. Sharing Prairie Farms Egg Nog and Holiday Custard is already a family tradition. As a southern favorite for years, “regular” custards and nogs have gained popularity in other regions, including the Midwest. Be-
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cause of this, they’re expanding their holiday custards to include another American flavor favorite – chocolate. Prairie Farms’ Egg Nogs and Holiday Custards are made with classic recipes that blend locally produced milk, cream, sugar, and egg yolks with just the right amount of spices to produce a delightful holiday treat. The addition of chocolate to the lineup completes the taste explosion. No celebration is complete without them. “As with all Prairie Farms dairy products, Chocolate
Opened in 1972, Salvatore Canale started this legacy with a small carry-out pizzeria not far from the magnificent restaurant that stands today at 3632 North Pulaski. LaVilla has grown in 47 years from the small original location to it’s current location on Pulaski. LaVilla offers unlimited catering options, two beautiful banquet rooms, an enormous dining area and the La Strada Room which is available for intimate lunches, dinners or small parties. For a traditional Italian meal and uncompromised ambiance, La Villa is about family and taking care of yours. Mangia. a
Custard is made with no artificial growth hormones and a commitment to cow care and sustainability. You can always count on freshness because milk from our farms is immediately delivered to the local plant where it’s processed to preserve the flavor and quality our customers expect.” Prairie Farms Chocolate Custard is now available in the dairy section at your favorite grocery stores. Visit our seasonal milk page to learn more about the holiday flavored milk line up. To view our full line of products, recipes, and awards visit PrairieFarms. com. Prairie Farms Dairy, Inc. is one of the largest and most successful dairy cooperatives in the Midwest, with over 800 farm families, 6000 employees, 44 manufacturing plants, over 100 distribution facilities and annual sales of over $3 billion. a
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Food Industry News® December 2019
ACCOUNTANTS The Dolins Group .....................................Page 03 ..847-498-1040 ACCOUNTING FIRMS Parhas & Associates ................................Page 29 ..708-430-4545 ADVERTISING Food Industry News .................................................847-699-3300 AIR COFFEE ROASTERS Java Master International.........................................224-848-2070 AIR CONDITIONING-SYSTEMS CLEANING Olympia Maintenance ..............................................708-344-0344 AIR FILTERS-SALES & SERVICE Olympia Maintenance ..............................................708-344-0344 ARCHITECTS Dearborn Architects .................................................312-939-3838 Sarfatty Associates .................................................. 847-920-1100 ARCHITECTURAL METAL ACCENTS Progressive Dynamics .............................Page 04 ..630-289-3421 ASIAN FOOD PRODUCTS Kikkoman Sales USA ...............................Page 03 ..630-954-1244 ASSOCIATIONS Illinois Restaurant Association .................Page 13 ..312-787-4000 ACF Chicago Chefs ............................................... 872-256-CHEF ASSOCIATIONS & TRADES For the Love of Chocolate Foundation.....Page 42 ..773-972-1927 Illinois Food Retailers...............................................800-624-6712 Midwest Food Expo WRA ........................................608-216-2817 ATM MACHINES Meirtran ATM............................................Page 18 ..815-275-8031 ATTORNEYS Scharf Banks Marmor ..............................................312-662-4897 AWNINGS & CANOPIES Chesterfield Awnings ...............................Page 12 ..312-666-0400 AWNINGS - SALES & SERVICE Thatcher Oaks Awnings ...........................Page 28 ..630-833-5700 BAGS-CUSTOM PRINTED Bulldog Packaging ................................................... 630-458-1152 BAKERS-WHOLESALE Gonnella Baking Co .................................Page 32 ..312-733-2020 Lezza Spumoni & Desserts......................Page 31 ..708-547-5969 Ideal Bakery .............................................................773-631-6897 Il Mulino di Valenzano Bakery ..................................847-671-5216
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JR Dessert Bakery ...................................................773-465-6733 Milano Baking Company ........................................800-495-BUNS BAKERY & DESSERT CONSULTING Sweet Bee................................................................847-828-4812 BAKERY EQUIPMENT Hobart Mixer Repair .................................................630-613-8535 BAKERY-PRODUCTS Chef’s Kitchen/Dearborn ..........................Page 26 ..773-801-1600 Instantwhip Chicago.................................Page 31 ..800-933-2500 Central Baking Supplies...........................................312-243-0888 Distinctive Foods......................................................847-459-3600 BAKLAVA Libanais Sweets .......................................................847-329-5060 BANNERS & POSTERS Accurate Printing......................................................708-824-0058 BAR CONSULTANTS Chicago Bar Shop ....................................................312-473-2277 BAR MANUFACTURING & DESIGN Chicago Bar Shop ....................................................312-473-2277 BAR STOOLS Chicago Booth .........................................Page 19 ..773-378-8400 Waco Manufacturing ................................................312-733-0054 BAR SUPPLIES Ramar Supply Co.....................................Page 40 ..708-233-0808 Schultz Supply .........................................................708-652-2020 BATCH FREEZERS Kool Technologies ....................................Page 24 ..630-483-2256 BBQ SAUCE Ken’s Foods .............................................Page 48 ..800-633-5800 BEEF New S B L Inc ..........................................Page 10 ..773-376-8280 BEEF PRODUCTS Steinbach Provision .................................Page 16 .. 773-538-1511 BEER GAS MacCARB ................................................Page 24 ..877-427-2499 BEVERAGE DISPENSING-EQUIPMENT United Fast Food & Beverage.................................. 847-616-0711 BEVERAGE PROGRAMS Brew Smart Beverage ..............................................847-437-5757 BEVERAGES Lifestyle Beverages..................................................630-941-7000
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BOOTHS Chicago Booth .........................................Page 19 ..773-378-8400 Waco Manufacturing ................................................312-733-0054 BOOTHS-UPHOLSTERERS Chicago Booth .........................................Page 19 ..773-378-8400 BOX COMPANIES-CORRUGATED Wertheimer Box .......................................................312-829-4545 BRANDING-LICENSE OPPORTUNITIES Los Comales Licensing ............................Page 17 ..773-457-1784 BREAD & ROLLS Gonnella Baking Co .................................Page 32 ..312-733-2020 Ideal Bakery .............................................................773-631-6897 Il Mulino di Valenzano Bakery ..................................847-671-5216 North Shore Baking Corp .........................................773-655-3485 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 03 ..773-731-8787 BUTTER-PREPORTIONED-WHIPPED Danish Maid Butter Co .............................Page 03 ..773-731-8787 CALAMARI Fisherman’s Pride ....................................Page 15 .. 800-543-2110 CANNOLI & CANNOLI PRODUCTS Lezza Spumoni & Desserts......................Page 31 ..708-547-5969 CARRY OUT PACKAGING Bulldog Packaging ................................................... 630-458-1152 CARRYOUT & CATERING PACKAGING Alfa Restaurant Supply ............................................773-588-6688 CASH & CARRY OUTLETS Chef’s Kitchen/Dearborn ..........................Page 26 ..773-801-1600 CASH AND CARRY OUTLETS Angelo Caputo’s Fresh Markets...............................630-514-1338 CASH REGISTERS & SUPPLIES Schmaus Cash Register & POS ..............................847-675-6066 CATERING-VEHICLES DCI Central ..............................................Page 30 ..800-468-7478 CBD Food & Beverage Products Mr CBD Chicago ......................................................630-802-6232
CCTV SYSTEMS Alarm Detection Systems Inc ...................................630-844-5318 CHAIRS & FURNISHINGS Vista Chair ...............................................................773-253-4883 CHAIRS-COMMERCIAL Chicago Booth .........................................Page 19 ..773-378-8400 Waco Manufacturing ................................................312-733-0054 CHICKEN-PROGRAMS FSI/Foodservice Solutions .......................................847-719-6088 CHILI Bistro Soups (Div of Vienna Beef) ...........................773-278-7800 Captain Ken’s Foods................................................ 800-510-3811 CHOCOLATES Dessert Concepts ....................................................773-640-4727 CLASSIFIED ADVERTISING Food Industry News .................................................847-699-3300 CLEANING CHEMICALS Jacor LLC.................................................Page 47 ..847-865-3189 CLEANING PRODUCTS SuperClean ..............................................................847-361-0289 CO-PACKERS T F Processors.........................................................847-709-2600 CO2 MacCARB ................................................Page 24 ..877-427-2499 COCKTAILS Puerto De Indias Gin................................................305-934-0803 COFFEE Farmer Brothers Coffee ...........................................888-542-9298 COFFEE & TEAS Royal Cup Coffee.....................................Page 08 ..630-254-3365 Brew Smart Beverages ............................................847-437-5757 COFFEE ROASTERS Tec Foods Inc...........................................Page 11 ..773-638-5310 Java Breeze .............................................................773-235-9356 Java Master International.........................................224-848-2070 Tugboat Coffee ........................................................630-390-6613 COLD BREW COFFEE & TEA Brew Smart Beverage ..............................................847-437-5757 COLD STORAGE Perishable Distribution Solutions .............Page 40 ..888-491-1641
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Page 34 COLD STORAGE-PORTABLE Portable Cold Storage..............................................800-535-2445 COMBI-STEAMERS Rational USA............................................................888-320-7274 COMPRESSED GAS MacCARB ................................................Page 24 ..877-427-2499 CONSTRUCTION COMPANIES Walter Daniels Construction ....................Page 28 ..773-775-0170 CONTRACT LABOR SERVICES Atlas Employment Services .....................Page 29 ..847-671-1557 CONTRACT MANUFACTURING Bistro Soups (Div of Vienna Beef) ...........................773-278-7800 COOKING EQUIPMENT Ramar Supply Co.....................................Page 40 ..708-233-0808 CORNED BEEF Bea’s Best City Foods..............................Page 23 ..773-523-1566 CORNED BEEF-FRESH Vienna Beef .............................................................773-278-7800 CORPORATE GIFTS Vienna Beef .............................................................773-278-7800 CRAFT BEVERAGES Deutsch Family Wine & Spirits.................................708-687-9870 CREDIT CARD PROCESSING Jeff Bruce (HPS) ......................................................773-398-1013 CREDIT CARD PROCESSORS Menio Global ............................................Page 07 ..855-641-8326 DAIRY-PRODUCTS Instantwhip Chicago.................................Page 31 ..800-933-2500 New Dairy ................................................................312-421-1234 DEGREASERS Jacor LLC.................................................Page 47 ..847-865-3189 DELI-MEATS Bea’s Best City Foods..............................Page 23 ..773-523-1566 DELIVERY-VEHICLES DCI Central ..............................................Page 30 ..800-468-7478 DEMO SERVICES-FOOD & BEVERAGE Custom Merchandising Services .............................630-814-3679 DESSERTS Algelato Chicago ......................................Page 22 ..847-455-5355 Dessert Concepts ....................................................773-640-4727 Distinctive Foods......................................................847-459-3600 Sweet Bee................................................................847-828-4812 DESSERTS-WHOLESALE Lezza Spumoni & Desserts......................Page 31 ..708-547-5969 DIGITAL MARKETING Munch Ado ...............................................................312-694-5942 DIRECT MAIL PROGRAMS Food Industry News .................................................847-699-3300 Ontime Envelopes and Printing ...............................630-205-6667 DIRECTV All Sports Direct .......................................................630-918-3000 DUCT CLEANING Enviromatic Corp of America ...................Page 19 ..800-325-8476 Olympia Maintenance ..............................................708-344-0344 EGGS Farmers Hen House.................................Page 18 ..319-683-2206 KLM Sales & Marketing ...........................Page 31 ..310-245-7703 Meadowbrook Egg & Dairy Company ......................773-523-8861 ELECTRIC & GAS STEAMERS EmberGlo-A Division of Midco Int’l...........................773-604-8700 ELECTRICAL REPAIR & MAINTENANCE Mackay Heating & Mechanical.................Page 29 ..847-381-0448 EMPLOYEE HANDBOOKS Employco USA .........................................Page 09 ..630-920-0000 EMPLOYMENT ATTORNEYS Rob Bernstein - Laner Muchin .................................312-342-7778 ENERGY BROKER Century Energy Solutions ........................Page 26 ..630-817-3164 ESPRESSO-CAPPUCCINO MACHINE PROGRAMS Brew Smart Beverage ..............................................847-437-5757 ETHNIC BREADS-ROLLS & PASTRIES Ideal Bakery .............................................................773-631-6897 ETHNIC FOODS Kikkoman Sales USA ...............................Page 03 ..630-954-1244 FACILITY MAINTENANCE UmbrellaOne National Facility Services...................773-383-6826 FAUCETS Faucet Shoppe The .................................Page 30 ..773-478-3890 FILTERS-EXHAUST SYSTEMS Olympia Maintenance ..............................................708-344-0344 FIRE ALARM MONITORING Alarm Detection Sytems Inc.....................................630-844-5318 FIRE ALARM REPAIR & TESTING Alarm Detection Systems Inc ..................................630-844-5318 FIRE SUPRESSION SYSTEMS Fox Valley Fire & Safety...........................................847-695-5990 FIRE-EXTINGUISHERS Henrichsen’s Fire & Safety Equipment ....................800-373-9714 FIRST AID-EQUIPMENT & SUPPLIES Affirmed Medical Service .........................................847-322-9185
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foodindustrynews.com FLATBREADS Grecian Delight Foods .............................................847-364-1010 FLOOR TILE & GROUT CLEANING Enviro-Master Chicago North...................................847-305-2990 FOOD & ALCOHOL SAFETY TRAINING Santa Lucia Food Safety Training ............................772-502-5262 FOOD DISTRIBUTORS B & B Foodservice ...................................Page 42 ..815-834-2621 Chef’s Kitchen/Dearborn ..........................Page 26 ..773-801-1600 Cugini Distribution ....................................Page 25 ..708-695-9471 Devanco Foods ........................................Page 27 ..847-228-7070 Olympia Food Industries ..........................Page 06 ..847-349-9358 Tec Foods Inc...........................................Page 11 ..773-638-5310 Angelo Caputo’s Fresh Markets...............................630-514-1338 Anichini Brothers ......................................................312-644-8004 Chef’s Quality Meats ................................................708-333-0880 Christ Panos Foods .................................................630-735-3200 GFS Distribution.......................................................800-968-6391 Grecian Delight Foods .............................................847-364-1010 Kronos Foods...........................................................800-621-0099 Sysco Food Services Chicago .................................847-699-4866 FOOD EQUIPMENT MANUFACTURERS Sammic Corp ...........................................................224-307-2232 FOOD PRODUCTS Devanco Foods ........................................Page 27 ..847-228-7070 Olympia Food Industries ..........................Page 06 ..847-349-9358 Tec Foods Inc...........................................Page 11 ..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 Losurdo Inc ..............................................................630-833-4650 Rational USA............................................................888-320-7274 Thunderbird Food Machinery ...................................866-451-1668 FOODSERVICE EQUIPMENT-REPAIR CSI - Coker Service Inc ...........................Page 12 ..888-908-5600 Mackay Heating & Mechanical.................Page 29 ..847-381-0448 Cobblestone Ovens .................................................847-635-0172 General Parts Group ................................................630-595-3300 United Fast Food & Beverage.................................. 847-616-0711 FOODSERVICE- LAYOUT & DESIGN A D E Foodservice Equipment ................................. 630-628-0811 Losurdo Inc ..............................................................630-833-4650 Sarfatty Associates .................................................. 847-920-1100 FOODSERVICE-EQUIPMENT PARTS CSI - Coker Service Inc ...........................Page 12 ..888-908-5600 City Food Equipment ...............................................630-613-8535 Cobblestone Ovens .................................................847-635-0172 FOODSERVICE-SUPPLIES Ramar Supply Co.....................................Page 40 ..708-233-0808 FRANCHISE-CONSULTANTS Big Sky Franchising .................................................855-824-4759 FREEZER & REF TRAILER RENTAL/LEASING Portable Cold Storage..............................................800-535-2445 FREEZERS-ALL TYPES Custom Cooler & Freezer ........................Page 08 ..630-879-3131 FRENCH FRIES Cavendish Farms .....................................Page 43 ..630-833-3000 FRESH CUT FRY EQUIPMENT Sammic Corp ...........................................................224-307-2232 FRIED CHICKEN BREADING MIX House-Autry Mills .....................................................847-770-7510 FRYERS FSI/Foodservice Solutions .......................................847-719-6088 FURNITURE/FIXTURES/DESIGN Vitro Seating Products .............................................800-325-7093 GAMING TERMINALS Aces Up Gaming ......................................................773-209-4800 GELATO Algelato Chicago ......................................Page 22 ..847-455-5355 Palazzolo’s Artisan Dairy .........................Page 16 800-4GE-LATO GELATO EQUIPMENT & SUPPLIES Kool Technologies ....................................Page 24 ..630-483-2256 Palazzolo’s Artisan Dairy .........................Page 16 800-4GE-LATO GENERAL CONTRACTORS Walter Daniels Construction ....................Page 28 ..773-775-0170 GHOST KITCHENS Amped Kitchens .......................................Page 32 ..323-384-3631 GIARDINIERA E Formella & Sons ...................................................630-873-3208 V Formusa Company ...............................................847-813-6040 GIN Puerto De Indias Gin................................................305-934-0803 GLYCOL REFRIGERATION SYSTEM & REPAIR Mackay Heating & Mechanical.................Page 29 ..847-381-0448 GOURMET FOODS New Dairy ................................................................312-421-1234
Food Industry News® December 2019
GRAND OPENING PROMOTIONS LED Billboard Trucks ...............................................312-924-7979 GREASE REMOVAL SERVICE Kaluzny Bros Inc ......................................................815-744-1453 Mahoney Environmental Inc ....................................815-730-2088 GREASE TRAP PUMPING SERVICE A&P Grease Trappers Inc ........................Page 46 ..630-231-0905 Tierra Environmental................................Page 28 ..888-551-1998 Kaluzny Bros Inc ......................................................815-744-1453 GREASE TRAP SERVICE Mahoney Environmental Inc ....................................815-730-2088 GREASE-EXHAUST CLEANING Enviromatic Corp of America ...................Page 19 ..800-325-8476 Olympia Maintenance ..............................................708-344-0344 GREEK FOOD PRODUCTS Devanco Foods ........................................Page 27 ..847-228-7070 Olympia Food Industries ..........................Page 06 ..847-349-9358 Grecian Delight Foods .............................................847-364-1010 Kronos Foods...........................................................800-621-0099 GYROS Devanco Foods ........................................Page 27 ..847-228-7070 Olympia Food Industries ..........................Page 06 ..847-349-9358 Grecian Delight Foods .............................................847-364-1010 Kronos Foods...........................................................800-621-0099 H/R-HUMAN RESOURCE SERVICES Employco USA .........................................Page 09 ..630-920-0000 HAMBURGER PATTY MANUFACTURER Devanco Foods ........................................Page 27 ..847-228-7070 HANDYMAN SERVICES Restaurant Handyman .............................................847-232-4474 UmbrellaOne National Facility Services...................773-383-6826 HEALTH INSURANCE Employco USA .........................................Page 09 ..630-920-0000 Gallagher .................................................Page 20 ..630-285-3686 National Restaurant Association ..............Page 11 ..312-715-5363 HEATING & AIR CONDITIONER SERVICE & REP Mackay Heating & Mechanical.................Page 29 ..847-381-0448 Mechanical 24 ..........................................................847-987-9738 HELIUM MacCARB ................................................Page 24 ..877-427-2499 HISPANIC FOOD DISTRIBUTION B & B Foodservice ...................................Page 42 ..815-834-2621 HOOD & DUCT CLEANING Hoodz of Schaumburg .............................Page 31 ..847-620-2608 HOOD EXHAUST & FAN CLEANING Enviromatic Corp of America ...................Page 19 ..800-325-8476 Olympia Maintenance ..............................................708-344-0344 HOOD SYSTEMS-FIRE Henrichsen’s Fire & Safety Equipment ....................800-373-9714 HOT DOGS Crawford Sausage ...................................................773-277-3095 Red Hot Chicago......................................................800-249-5226 Vienna Beef .............................................................773-278-7800 HOT SAUCES Gindo’s Spice of Life Hot Sauce ..............................855-444-6367 HUMMUS & SPREADS Grecian Delight Foods .............................................847-364-1010 HVAC REPAIR & MAINTENANCE Restaurant Handyman .............................................847-232-4474 ICE CREAM Algelato Chicago ......................................Page 22 ..847-455-5355 Chocolate Shoppe Ice Cream ..................Page 30 ..608-221-8640 Homer’s Gourmet Ice Cream ...................Page 21 ..847-251-0477 Instantwhip Chicago.................................Page 31 ..800-933-2500 Palazzolo’s Artisan Dairy .........................Page 16 800-4GE-LATO ICE CREAM EQUIPMENT REPAIR & SUPPLY Kool Technologies ....................................Page 24 ..630-483-2256 ICE CREAM-EQUIPMENT & SUPPLY Kool Technologies ....................................Page 24 ..630-483-2256 ICE CREAM-YOGURT Instantwhip Chicago.................................Page 31 ..800-933-2500 ICE MACHINE REPAIR & SANITIZING Ice Solutions 24 .......................................................847-987-9738 Major Appliance Service ..........................................708-447-4100 ICE MACHINES-SALES-RENTAL OR LEASING Empire Cooler Service .............................................312-733-3900 ICE-MAKING EQUIPMENT/REPAIR & SERVICE Mackay Heating & Mechanical.................Page 29 ..847-381-0448 INSURANCE Cacciatore Insurance ...............................Page 14 ..312-264-6055 Caro Insurance Services..........................................708-745-5031 Concklin Insurance Agency......................................630-268-1600 ISU Northwest Insurance Services ..........................888-366-3467 Society Insurance ....................................................888-576-2438 INSURANCE SERVICES Cacciatore Insurance ...............................Page 14 ..312-264-6055 Gallagher .................................................Page 20 ..630-285-3686 INSURANCE-INDUSTRIAL & COMMERCIAL Cacciatore Insurance ...............................Page 14 ..312-264-6055
INTERIOR DESIGNERS Sarfatty Associates .................................................. 847-920-1100 INTERNET ADVERTISING Food Industry News .................................................847-699-3300 ITALIAN BEEF Devanco Foods ........................................Page 27 ..847-228-7070 Serrelli’s Foods ........................................Page 25 .877-385-BEEF Grecian Delight Foods .............................................847-364-1010 Red Hot Chicago......................................................800-249-5226 ITALIAN FOOD SPECIALTIES E Formella & Sons ...................................................630-873-3208 ITALIAN SAUSAGE Devanco Foods ........................................Page 27 ..847-228-7070 Anichini Brothers ......................................................312-644-8004 JANITOR-SUPPLIES Ramar Supply Co.....................................Page 40 ..708-233-0808 JAPANESE-FOOD PRODUCTS Kikkoman Sales USA ...............................Page 03 ..630-954-1244 JUICERS-FRUIT & VEGETABLES Berkel Midwest.........................................................800-921-9151 KEYLESS ACCESS CONTROL Alarm Detection Systems Inc ...................................630-844-5318 KITCHEN FLOOR & WALL CLEANING Enviro-Master Chicago North...................................847-305-2990 KITCHEN-EXHAUST SYSTEMS/CLEANING Enviromatic Corp of America ...................Page 19 ..800-325-8476 Olympia Maintenance ..............................................708-344-0344 LINEN SUPPLY & RENTAL SERVICE Cosmopolitan Textile ................................................773-254-6100 Mickey’s Linen ......................................................... 773-545-7211 LIQUOR Puerto De Indias Gin................................................305-934-0803 LIQUOR & SPIRITS Deutsch Family Wine & Spirits.................................708-687-9870 LIQUOR-WHOLESALE Peerless Liquors ......................................................773-378-3908 LOGISTICS COMPANIES Perishable Distribution Solutions .............Page 40 ..888-491-1641 MAILING PROGRAMS On Time Printing ......................................................708-544-4500 MAYONNAISE Columbus Vegetable Oils.........................Page 05 ..773-265-6500 MEAT PROCESSING EQUIP SALES & SERVICE Berkel Midwest.........................................................800-921-9151 City Food Equipment ...............................................630-613-8535 MEAT-ORGANIC-NATURAL-ABF Fox Deluxe Stap ......................................................847-520-8300 MEAT-SMOKED Nueske Applewood Smoked Meats .........................800-382-2266 MEAT-WHOLESALE Devanco Foods ........................................Page 27 ..847-228-7070 KLM Sales & Marketing ...........................Page 31 ..310-245-7703 New S B L Inc ..........................................Page 10 ..773-376-8280 Angelo Caputo’s Fresh Markets...............................630-514-1338 Anichini Brothers ......................................................312-644-8004 Chef’s Quality Meats ................................................708-333-0880 Fox Deluxe Stap ......................................................847-520-8300 International Meat Company ....................................773-622-1400 MEDICAL SUPPLIES Affirmed Medical Service .........................................847-322-9185 MEDITERRANEAN FOODS Olympia Food Industries ..........................Page 06 ..847-349-9358 Grecian Delight Foods .............................................847-364-1010 MENU PRINTING Ontime Envelopes and Printing ...............................630-205-6667 MENU-DESIGN Pinata Graphics .......................................Page 41 ..312-929-6805 MENUS On Time Printing ......................................................708-544-4500 MENUS-CUSTOM PRINTED Accurate Printing......................................................708-824-0058 MERCHANT PROCESSING Menio Global ............................................Page 07 ..855-641-8326 MEXICAN FOOD PRODUCTS B & B Foodservice ...................................Page 42 ..815-834-2621 MEXICAN FOODS Los Comales Licensing ............................Page 17 ..773-457-1784 MILK Instantwhip Chicago.................................Page 31 ..800-933-2500 MINI PASTRIES Ideal Bakery .............................................................773-631-6897 NEIGHBORHOOD MARKETING LED Billboard Trucks ...............................................312-924-7979 NITROGEN MacCARB ................................................Page 24 ..877-427-2499 OILS & FATS-COOKING Columbus Vegetable Oils.........................Page 05 ..773-265-6500 OILS & SHORTENING Columbus Vegetable Oils.........................Page 05 ..773-265-6500 Chef Mac Culinary Cooking Oils ..............................708-945-9150
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Food Industry News® December 2019 OILS & VINEGAR Pastorelli Foods .......................................Page 02800-SOS-AUCY OILS-COOKING/BULK Columbus Vegetable Oils.........................Page 05 ..773-265-6500 OLIVE OILS Columbus Vegetable Oils.........................Page 05 ..773-265-6500 ONLINE ORDERING PLATFORM Munch Ado ...............................................................312-694-5942 ORGANIC FOODS Pastorelli Foods .......................................Page 02800-SOS-AUCY ORGANIC MEAT & POULTRY Fox Deluxe Stap ......................................................847-520-8300 OVEN REPAIR & MAINTENANCE Mackay Heating & Mechanical.................Page 29 ..847-381-0448 OVENS-SALES & SERVICE Cobblestone Ovens .................................................847-635-0172 PACKAGING MATERIALS Barrington Packaging Systems ................................888-814-7999 PACKAGING SPECIALISTS Wertheimer Box .......................................................312-829-4545 PACKAGING SYSTEMS Barrington Packaging Systems ................................888-814-7999 PAINTING & HANDYMAN SERVICES Restaurant Handyman .............................................847-232-4474 PANCAKE-BATTER & MIX Tec Foods Inc...........................................Page 11 ..773-638-5310 PAPER-PRODUCTS Ramar Supply Co.....................................Page 40 ..708-233-0808 Alfa Restaurant Supply ............................................773-588-6688 PARTY-FAVORS & SUPPLIES Ramar Supply Co.....................................Page 40 ..708-233-0808 PASTA-FRESH AND FROZEN Cugini Distribution ....................................Page 25 ..708-695-9471 Pastafresh Home Made Pasta .................................773-745-5888 PASTRY CONSULTING Sweet Bee................................................................847-828-4812 PATIO ENCLOSURES Thatcher Oaks Awnings ...........................Page 28 ..630-833-5700 PATTY MACHINES/FOOD FORMERS Berkel Midwest.........................................................800-921-9151 PAYROLL SERVICES Employco USA .........................................Page 09 ..630-920-0000 ADP..........................................................................847-507-4210 PEST CONTROL Rose Pest Solutions..............................................800-GOT-PEST PEST CONTROL/PEST ELIMINATION Mc Cloud Services ...................................Page 06 ..800-332-7805 PICKLES & RELISH Vienna Beef .............................................................773-278-7800 PITA BREAD Olympia Food Industries ..........................Page 06 ..847-349-9358 Grecian Delight Foods .............................................847-364-1010 PIZZA SUPPLY DISTRIBUTORS Anichini Brothers ......................................................312-644-8004 PLANT BASED FOOD PRODUCTS Ruth’s Vegetarian Gourmet......................Page 08 ..218-343-8858 PLANT-BASED FOODS VEGAN Phoenix Bean...........................................................773-784-2503 PLUMBING SUPPLIES Faucet Shoppe The .................................Page 30 ..773-478-3890 POINT OF SALE SUPPLIES Schmaus Cash Register & POS ..............................847-675-6066 POINT OF SALE SYSTEMS Alpha POS Services Inc...........................................630-690-2870 Retail Control Solutions ...........................................630-521-9900 Revel Systems .........................................................415-744-1433 Schmaus Cash Register & POS ..............................847-675-6066 PORK PRODUCTS Steinbach Provision .................................Page 16 .. 773-538-1511 Peer Foods ..............................................................773-927-1440 POS SYSTEMS Revel Systems .........................................................415-744-1433 POS SYSTEMS-CLOUD BASED Jeff Bruce (HPS) ......................................................773-398-1013 POULTRY PRODUCTS Steinbach Provision .................................Page 16 .. 773-538-1511 POULTRY-FRESH New S B L Inc ..........................................Page 10 ..773-376-8280 POULTRY-WHOLESALE & PROCESSORS Fox Deluxe Stap ......................................................847-520-8300 PRESSURE WASHING Olympia Maintenance ..............................................708-344-0344 PRINTERS On Time Printing ......................................................708-544-4500 PRINTING-CUSTOM ITEMS Accurate Printing......................................................708-824-0058 PRIVATE LABEL FOOD MANUFACTURERS E Formella & Sons ...................................................630-873-3208 Milano Baking Company ........................................800-495-BUNS T F Processors.........................................................847-709-2600
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PRODUCE-WHOLESALE Angelo Caputo’s Fresh Markets...............................630-514-1338 Midwest Foods .........................................................773-927-8870 PROMOTIONAL MARKETING LED Billboard Trucks ...............................................312-924-7979 PUBLIC RELATIONS-MARKETING SERVICES IMR Chicago ............................................................312-878-1222 PUBLISHING Food Industry News .................................................847-699-3300 RE-UPHOLSTERY Chicago Booth .........................................Page 19 ..773-378-8400 REAL ESTATE-BUY & SELL Stan Rivas/Flex Properties ......................................312-685-8585 REFRIGERATED TRAILER RENTAL/LEASING Portable Cold Storage..............................................800-535-2445 REFRIGERATION EQUIPMENT REPAIR CSI - Coker Service Inc ...........................Page 12 ..888-908-5600 Kool Technologies ....................................Page 24 ..630-483-2256 Mackay Heating & Mechanical.................Page 29 ..847-381-0448 General Parts Group ................................................630-595-3300 Mechanical 24 ..........................................................847-987-9738 REFRIGERATION-EQUIP/COMMERCIAL Alphafoodequip.com ................................Page 21 ........................ Custom Cooler & Freezer ........................Page 08 ..630-879-3131 REMODELING & NEW CONSTRUCTION Walter Daniels Construction ....................Page 28 ..773-775-0170 REPUTATION MANAGEMENT Restaurant Marketing - 30 Days Free! .....................312-872-8050 RESTAURANT CONSULTANTS Stanovich Hospitality................................................ 708-359-1911 RESTAURANT EQUIP MANUFACTURERS Sammic Corp ...........................................................224-307-2232 RESTAURANT EQUIPMENT FSI/Foodservice Solutions .......................................847-719-6088 Losurdo Inc ..............................................................630-833-4650 Revel Systems .........................................................415-744-1433 RESTAURANT EQUIPMENT & SUPPLIES Custom Cooler & Freezer ........................Page 08 ..630-879-3131 Olympic Store Fixtures.............................Page 20 ..773-585-3755 Ramar Supply Co.....................................Page 40 ..708-233-0808 Alfa Restaurant Supply ............................................773-588-6688 Berkel Midwest.........................................................800-921-9151 City Food Equipment ...............................................630-613-8535 Flattech.com ............................................................855-999-3528 Schultz Supply .........................................................708-652-2020 TriMark Marlinn Equip & Supplies............................708-496-1700 RESTAURANT EQUIPMENT REPAIR SERVICE CSI - Coker Service Inc ...........................Page 12 ..888-908-5600 Mackay Heating & Mechanical.................Page 29 ..847-381-0448 Berkel Midwest.........................................................800-921-9151 City Food Equipment ...............................................630-613-8535 Cobblestone Ovens .................................................847-635-0172 General Parts Group ................................................630-595-3300 Major Appliance Service ..........................................708-447-4100 RESTAURANT EQUIPMENT-NEW & USED March Quality Used & New Equip............Page 46 ..800-210-5895 RESTAURANT MARKETING Restaurant Marketing - 30 Days Free! .....................312-872-8050 RESTAURANT REAL ESTATE SALES John Moauro/Realty Executives .............................. 708-361-1150 Kudan Group Inc ......................................................312-575-0480 Nick Dibrizzi/Coldwell Banker ..................................708-562-9328 Pontarelli & Company ..............................................847-778-3571 RESTAURANT-DESIGNERS A D E Foodservice Equipment ................................. 630-628-0811 Losurdo Inc ..............................................................630-833-4650 Sarfatty Associates .................................................. 847-920-1100 RESTAURANTS La Scarola Restaurant .............................................312-243-1740 RESTROOM & JANITORIAL SUPPLIES Enviro-Master Chicago North...................................847-305-2990 RESTROOM CLEANING & SANITIZING Enviro-Master Chicago North...................................847-305-2990 ROOF TOP GREASE CONTAINMENT SYSTEMS Enviromatic Corp of America ...................Page 19 ..800-325-8476 ROOFS-SALES-REPAIR & MAINTENANCE Care Sheet Metal & Roofing ....................Page 18 ..708-387-9784 SALAD-DRESSINGS Ken’s Foods .............................................Page 48 ..800-633-5800 SALAD-DRESSINGS & OILS Columbus Vegetable Oils.........................Page 05 ..773-265-6500 Tec Foods Inc...........................................Page 11 ..773-638-5310 SANITATION CERTIFICATION Illinois Restaurant Association .................Page 13 ..312-787-4000 SANITATION CLASSES Santa Lucia Food Safety Training ............................773-502-5262 SATELLITE TV SYSTEMS All Sports Direct .......................................................630-918-3000 SAUSAGE Angelo Caputo’s Fresh Markets...............................630-514-1338
Page 35 Anichini Brothers ......................................................312-644-8004 Crawford Sausage ...................................................773-277-3095 Red Hot Chicago......................................................800-249-5226 Vienna Beef .............................................................773-278-7800 SCALES Berkel Midwest.........................................................800-921-9151 SCALES-SALES & REPAIR Accurate Scale Company ........................Page 27 ..773-847-1820 SEAFOOD Fisherman’s Pride ....................................Page 15 .. 800-543-2110 SEASONINGS & SEASONING BLENDS Famar Flavors ..........................................Page 19 ..708-926-2951 SEATING Waco Manufacturing ................................................312-733-0054 SEATING REPAIRS Express Seating .......................................Page 30 ..630-985-7797 SELF-SERVICE ORDERING KIOSKS Revel Systems .........................................................415-744-1433 SEWER(MAINT)-RODDING & JETTING Tierra Environmental................................Page 28 ..888-551-1998 SHEET METAL Progressive Dynamics .............................Page 04 ..630-289-3421 SHIPPING-REFRIGERATED & FROZEN Perishable Distribution Solutions .............Page 40 ..888-491-1641 SHORTENING Columbus Vegetable Oils.........................Page 05 ..773-265-6500 SIGNAGE-INDOOR & OUTDOOR American Graphics ..................................Page 25 ..888-774-6270 SIGNS Pinata Graphics .......................................Page 41 ..312-929-6805 SLICER SERVICE City Food Equipment ...............................................630-613-8535 SLICERS-SALES & SERVICE Berkel Midwest.........................................................800-921-9151 SLOT MACHINES Illinois Gaming Systems...........................................312-544-9856 SOAPS & DETERGENTS Jacor LLC.................................................Page 47 ..847-865-3189 SOCIAL MEDIA MARKETING The Digital Restaurant .............................Page 25 ..630-768-9313 Munch Ado ...............................................................312-694-5942 SOFT DRINKS PepsiCo Foodservice ...............................................773-893-2319 SOFT SERVE-ICE CREAM/EQUIP & SUPPLIES Kool Technologies ....................................Page 24 ..630-483-2256 SOUP BASES R L Schreiber Inc .....................................................954-972-7102 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 14 ..708-762-5238 SPICE BLENDS Famar Flavors ..........................................Page 19 ..708-926-2951 ST PATRICK’S DAY ITEMS Bea’s Best City Foods..............................Page 23 ..773-523-1566 STAFFING-SERVICES Atlas Employment Services .....................Page 29 ..847-671-1557 STEAM CLEANING Olympia Maintenance ..............................................708-344-0344 SUPERMARKET- EQUIPMENT/ NEW & USED Berkel Midwest.........................................................800-921-9151 SWEEPSTAKES MACHINES Collage LLC .............................................Page 12 ..312-593-8084 SWEET GOODS North Shore Baking Corp .........................................773-655-3485 TABLE ACCESSORIES Flattech.com ............................................................855-999-3528 TABLE LEVELING DEVICES Flattech.com ............................................................855-999-3528 TABLE TOP AND COOKING EQUIPMENT EmberGlo-A Division of Midco Int’l...........................773-604-8700 TABLES-ALL TYPES Chicago Booth .........................................Page 19 ..773-378-8400 RestaurantWoodTables.com ....................................773-599-6200 Waco Manufacturing ................................................312-733-0054 TAMALES Supreme Frozen Products .......................................773-622-3777 TEA-GREEN Dewdrop Tea ............................................................630-335-7806 TEMPORARY STAFFING Atlas Employment Services .....................Page 29 ..847-671-1557 TOFU AND BEAN SPROUTS Phoenix Bean...........................................................773-784-2503 TOMATO PRODUCTS Pastorelli Foods .......................................Page 02800-SOS-AUCY TRADE PUBLICATIONS Food Industry News .................................................847-699-3300
TRADE SHOWS & EVENTS Midwest Food Expo WRA .......................................608-216-2817 TRUCK BODIES-SALES & REPAIR Paramount Truck Body ............................Page 21 ..312-666-6441 TRUCK GRAPHICS American Graphics ..................................Page 25 ..888-774-6270 TRUCK-BODIES Morgan Corporation .................................................608-436-4177 TRUCK-REFRIGERATED DCI Central ..............................................Page 30 ..800-468-7478 TRUCK-SALES & SERVICE DCI Central ..............................................Page 30 ..800-468-7478 TRUCK-SALES NEW & USED D & S Truck Center ..................................Page 04 ..708-352-5551 UPCOMING EVENTS Wisconsin Restaurant Association ...........Page 41 .. 800-589-3211 VEGAN FOOD PRODUCTS Ruth’s Vegetarian Gourmet......................Page 08 ..218-343-8858 VEHICLE WRAPS Paramount Truck Body ............................Page 21 ..312-666-6441 VENDING MACHINES Collage LLC .............................................Page 12 ..312-593-8084 VENTILATING-SYTEMS CLEANING Enviromatic Corp of America ...................Page 19 ..800-325-8476 Olympia Maintenance ..............................................708-344-0344 VIDEO GAMING Awesome Hand Gaming ..........................................847-704-7608 VIDEO GAMING TERMINALS Illinois Gaming Systems...........................................312-544-9856 WALK IN COOLER- MOBILE- RENTAL/LEASING Portable Cold Storage..............................................800-535-2445 WALK-IN COOLER REPAIR & MAINTENANCE Mackay Heating & Mechanical.................Page 29 ..847-381-0448 Mechanical 24 ..........................................................847-987-9738 WALK-IN COOLERS AND FREEZERS Custom Cooler & Freezer ........................Page 08 ..630-879-3131 WEBSITE DESIGN Americaneagle.com .................................Page 33 ..847-699-0300 The Digital Restaurant .............................Page 25 ..630-768-9313 Munch Ado ...............................................................312-694-5942 WEBSITE DESIGN SERVICES Buildthis.com............................................Page 46 ..312-655-9999 WEDDING CAKES Ideal Bakery .............................................................773-631-6897 WELDING & FABRICATING KOP Ind. Welding & Fabrication ..............Page 16 ..630-930-9516 WHIPPED CREAM Instantwhip Chicago.................................Page 31 ..800-933-2500 WI-FI SYSTENS FOR RESTAURANTS Restaurant Marketing - 30 Days Free ......................312-872-8050 WILD GAME Fox Deluxe Stap ......................................................847-520-8300 WIND SCREENS Thatcher Oaks Awnings ...........................Page 28 ..630-833-5700 WINE & SPIRITS Deutsch Family Wine & Spirits.................................708-687-9870 WORKERS COMP INSURANCE Employco USA .........................................Page 09 ..620-920-0000 YOGURT & SOFT SERVE EQUIPMENT Kool Technologies ....................................Page 24 ..630-483-2256
Put The Power of Food Industry News To Work For Your Business! Your products and services can join this directory! Call today for information: 847-699-3300
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foodindustrynews.com
CLASSIFIEDS
Chicago’s Premier Hospitality Real Estate Brokers Visit our website or contact us. www.kudangroup.com | 312-575-0480
Food Industry News® December 2019
PONTARELLI
Merry as!AR E SA L SE SOT ACT E IS AE RTV I EC ESS m t s i r h C Vince Ferraro
*Restaurant Brokerage Division*
MEXICAN: NW Suburb. Same family, 29 years. High volume. Seats 90. Liquor license. Authentic cuisine. Famous name. $89K. TAVERN: Just Listed! NW Chicago. Totally remodeled bar with excellent clientele....class act! 50 capacity. 2 A.M. / 3 A.M. tavern license. Plus: 3 apartments, 2 1/2 car garage and patio. Beautiful building/big income. Real Estate & Biz @$695K.
Batavia- 1900 Mill St. - Restaurant Real Estate for Sale
Restaurant with 1.79 acres for sale. Includes 3 dining rooms, seating for 200+, full service bar & kitchen, and screened in patio with 48+ seats. Size: 6,000 SF Building on 1.79 Acres Price: $1,799,000 Agent: Chad
Countryside- 6201 Joliet Rd.- Holiday Inn Seeking Flagship Restaurant
RE P DU RI CT CE IO N
!
LI NE ST W IN G!
Hotel seeking restaurant, bar and/or music venue to service customers. Features vaulted ceilings with skylights, large outdoor patio and a 30’ bar. Size: 4,500 SF Rental Rate: $18.50/SF NNN Agent: Adam
Fulton Market- Confidential #M748 - Assets for Sale
LI NE ST W IN G! RE P DU RI CT CE IO N! LI NE ST W IN G!
DING
FAST FOOD: Look! Freestanding. Brick. 950 sf. Bus stop corner with walkup window. Seats 12 plus 30 on patio. Good volume/lease. No Sundays! NEW PRICE...Biz, FF&E @ $99K!
PEN
IRISH PUB: 1st offer! Prime NW Chicago. Tavern license! Freestanding, 3,000 sf brick building. Parking lot. Surrounded by commercial, industrial and residential. Great lease with renewal options. Profit from day one. True “Turn-key”. Biz, FF&E @ $195K
DING
FAMILY STYLE: NW Suburb. Freestanding. Busy street. Seats 160. Parks 53. Excellent condition. Owner retiring. Keep as is or convert to your concept. NEW PRICE: Biz, FF&E @ $195K w/ below market lease or total package with Real Estate @ $875K.
PEN
FORMER KATHY’S LAKESIDE INN: Opportunity knocks! Located on Forest Lake in Lake Zurich. 4,200 sf building, parking lot, 82’ piers apartment. Owner will assist tenant to re-hab and re-establish this once popular venue! Call!!!
Fulton Market/Randolph Row - Confidential #G124 - Business for Sale
FAST FOOD: Located in active strip center in affluent N.W. suburb. Seats 42 and 38 in party room. Hours: Mon. - Sat., 11am to 9pm. Closed Sundays. Substantial volume. Most popular in area... Surrounded by factories, offices and residential! Low, below market value rent with lease renewal options. Video gaming available! Fully equipped. Family run... Pristine condition... Quality products! Don’t miss this one!! Biz, FF&E... Reduced to $150K
Restaurant/bar with outdoor seating. Possible expansion to adjacent 3,000 SF space for additional rent. Finished basement with coolers. Size: 3,000 SF Rental Rate: $14,000/Mo. Gross Price: $249K Agent: Georg
Restaurant for lease in high density location. Previous operator (Bistrot Zinc) retired after 20+ happy years at the same location. 2,056 SF Basement. Size: 3,915 SF 1st Floor Rental Rate: $100/SF Mod. Gross Agent: Jarrett
LI NE ST W IN G!
BREAKFAST/LUNCH: Well established neighborhood icon in upscale community on Chicago’s northwest side. Corner location across from park and train station. Seats 90 plus 20 on sidewalk patio. Parking lot. Solid lease. Pristine condition. Biz, FF&E... NEW PRICE $79K
Newly built-out restaurant with black iron hood. Open kitchen and separate dining, storage & prep spaces. Includes sidewalk cafe. Size: 2,550 SF Rental Rate: $65/SF NNN Price: $249K Agent: Jarrett
Gold Coast- 1131 State St. - Restaurant for Lease
Joliet- 22 W. Cass St. - The Forge - Business for Sale
Nightclub/live music venue opportunity in Joliet, IL. Hosts live rock bands and acts for all ages. For more information contact agent. Agent: Chad
Loop- Confidential #M741- Business for Sale with Licenses & FF&E Multi-level restaurant with two separate bars and private dining area. Occupancy 148. Full gut rehab in 2018. Additional basement storage. Size: 5,580 SF Rental Rate: $11,680.44/Mo. Price: $199K Agent: Jarrett
Niles- 6480 W. Touhy Ave. - Business & Real Estate for Sale
High traffic, corner freestanding restaurant/bar for sale or redevelopment oppty. Includes 3 dining rooms, screened-in porch, outdoor patio, bar and gaming. Size: 7,179 SF Bldg. 47,204 SF Lot Price: $1,999,999 R.E. + $99K Bus. Agent: Bob
North Center- Confidential#M749- Business for Sale
Neighborhood pub featured on Chicago’s Best. 15+ years of operation. Gut rehab in 2018. 45 handle tap system with over 200 bottles. Full basement. Size: 2,750 SF Rental Rate: $29/SF Price: $224,900 Agent: Jarrett
North Center- 3832 N. Lincoln Ave.- Big Bricks- Business w/ Real Estate Freestanding two-story restaurant/bar with established Pizza & BBQ business. Includes large private event room on 2nd floor and private outdoor patio. Size: 5,849 SF Interior 4,798 SF Lot Price: $1,599,000 Agent: Georg LI NE ST W IN G!
PIZZERIA: Outstanding opportunity to own this renowned pizzeria...home of Chicagoland’s “Original Stuffed Pizza!” Established 1973. NW Suburb. Dining room seats 125. Plenty of parking. Full liquor license. Bonus: Big $$$$$$ from Video gaming! “Turn-key.” No royalties, no over-rides! Great lease. Biz, FF&E... * Reduced $100K due to illness! $249K*
River North - Confidential #G121 - Business and Real Estate
High grossing, upscale bar and restaurant with commercial condo included. Consistently profitable in a hot River North location. Size: See Agent Price: $1,699,000 Agent: Georg
Tinley Park - Confidential #C137 - Business & Assets for Sale
Beautifully built out tavern/restaurant in busy strip mall location with outdoor patio and bar. Seats 187 indoors and 150+ on outdoor patio. All FF&E included. Size: 6,200 SF + Patio Rental Rate: $9,000/Mo. NNN Price: $494K Agent: Chad 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 2019 33-40 classifieds.indd 36
BAR & GRILL: New! Elmwood Park. Short hours, but 2 A.M. license. 12 taps. Seats 44. Menu well reviewed on social media. 4 gaming machines. $75K w/ great lease or $295K w/ Real Estate.
MORE LISTINGS AVAILABLE–CALL! SELLING? ALWAYS CONFIDENTIAL!
VinceF@PontarelliAssociates.com
CALL 847-778-3571 MEMBER: CRBA
BUSINESSES FOR SALE
FAMOUS POOPY’S BAR & LIVE MUSIC VENUE
1030 VIADUCT RD., SAVANNA, IL 61074 5.5 ACRES (REAL ESTATE INCLUDED IN PRICE) 4 BARS, OUTDOOR CONCERT VENUE, SLOT MACHINES, 2 BEER GARDENS, 300+ PARKING SPACES; WWW.POOPYS.COM PRICED TO SELL: $2,300,000
MANNY’S PIZZA
312 LOCUST ST, STERLING, IL 61081 4,500 SF (REAL ESTATE INCLUDED IN PRICE) TURN-KEY, SLOT MACHINES, METICULOUS CASH-FLOWING PROPERTY! $90,000/YEAR WITH UPSIDE!! PRICED TO SELL: $350,000
Sean Dailey
Cell: 773-954-0942 The Perotti Group COMPASS COMMERCIAL 807 W. DICKENS AVE., CHICAGO, IL 60614 Sean.dailey@compass.com www.sean-dailey.com
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Food Industry News® December 2019
Page 37
CHICAGOLAND’S BEST LOCATIONS FOR SALE 24 HOUR VOICEMAIL
Email—nick.dibrizzi@cbexchange.com
NEW-RISTORANTEPIZZA-PASTA, ETC. WITH REAL ESTATE
Homemade Italian food/Hot Restaurant Row. $300,000 Cash Flow/200 covers on Saturday night.100 Deliveries a night/Short hours. Dinner only/Closed Monday. Chicago Northwest. Full liquor license with sit down bar-Video Gaming Allowed SPORTS BAR-PIZZERIA WESTERN SUBURBS - PLAINFIELD
SPORTS BAR-PIZZERIA-VIDEO GAMING SW SUBURBS – 147TH & CICERO EAT-DRINK-WIN
Nick Di Brizzi 888-317-7721
CHICAGOLAND AREA! PIZZERIA BUSINESS ONLY: 200+ DELIVERIES PER DAY WITH 10-12 DELIVERY DRIVERS ONSITE/VERY LOW RENT
Established for 35 years, owner retiring. Corner location 3,500 SF plus full basement, seats 80 Pick up/carry out/two dining areas with separate entrances. Outdoor patio. Full liquor license & patio license. Always busy, never empty. Includes Business, Furniture, Fixtures and Equipment. PIZZERIA RESTAURANT-CHICAGO’S BEVERLY-ROSELAND NEIGHBORHOOD – REAL ESTATE - NATIONAL TENANT LOCATION
Business with Real Estate. Business: Real $$$ Maker. Sunday-Thursday, 50 deliveries per day; Friday & Saturday, 100 deliveries per day with 10 delivery drivers onsite. 4,000 SF Free standing restaurant turn key, fully equipped. Corner lot location with 225 ft. of frontage by 108 ft of depth or 24,700 SF. For Real Estate & Business: $899,000.
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.
RISTORANTE-PIZZERIA-BAR-VIDEO GAMING PLUS OUTDOOR DINING EAT-DRINK-WIN
Dine in-carry out-delivery-catering; Established since 1987. Newly remodeled 4,300 SF building with unlimited parking. Seats 150 plus 80 outdoor dining. Located in the NW Suburbs on the Hottest Restaurant Row. Serving Oak Park, River Forest, Elmwood Park, etc. Selling Real Estate and Business or bring in your own concept.
SPORTS BAR-PIZZERIA WITH VIDEO GAMING SW SUBURBS-PALOS HILLS EAT-DRINK-WIN
5,300 SF plus outdoor patio; seats 180 plus 70 in the outdoor patio with unlimited parking Family owned since 1987. Dine in-carry outdelivery-catering-live entertainment-dancing etc. Selling Business Only. Very low rent.
NEW: AMERICAN-POLISH DELIBUSINESS ONLY-NW SUBURBS ALGONQUIN-LAKE IN THE HILLS AREA
1,955 SF with plenty of parking. Established for 15 years; short hours. $900,000 gross sales a year/$100,000 cash flownet profit a year. Asking Price: $120,000.
NEW: NATIONAL TENANT LOCATION-DRIVE THRU WINDOW VIDEO GAMING ALLOWED Lake County/Round Lake Bldg 2,910; lot 22,104 SF For Sale/Lease.
NEW: NATIONAL TENANT LOCATION - NW SUBURBS ROLLING MEADOWS VIDEO GAMING ALLOWED
Free standing, turn-key 4,000 SF bldg. on 20,398 SF lot For Sale/Lease. $450,000
NEW: DOWNTOWN DEKALB BY NORTHERN IL UNIVERSITY - VIDEO GAMING ALLOWED Corner 7,000 SF restaurant/sports bar/ banquets. Well established. For Sale/Lease.
LISLE-MAIN (ROUTE 53) NATIONAL TENANT LOCATION
MEMBER: CRBA
5,000 SF sports bar-pizzeria with plenty of parking. National tenant location. Gross sales $1,500,000; big bar business. Class A turn-key. Rent $10,000 per month.
Only From
For Sale/Lease. 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.
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
Peter J. Poulopoulos, MBA Managing Real Estate Broker Licensed in: Illinois, Indiana, Wisconsin
Wishing You and Yours Happy Holidays and a Prosperous New Year
AN ATTRACTIVE LIST OF BUSINESS OPPORTUNITIES North Aurora Lake Villa, IL Oak Creek, WI Portage, IN Minooka, IL Lincolnshire, IL Niles, IL Chicago, IL Vernon Hills, IL Alsip, IL Chicago, IL Bartlett, IL Carpentersville, IL Schaumburg, IL Worth, IL
BAR / GRILL BAR / TAVERN BREAKFAST-LUNCH BREAKFAST-LUNCH BREAKFAST-LUNCH BREAKFAST-LUNCH FAST FOOD FAST FOOD FAST FOOD FAST FOOD FAST FOOD FAST FOOD FAST FOOD GREEK RESTAURANT RETAIL STORES
Bar and Grill. Profitable and Well-Known. VIDEO GAMING. Many $’s! Bar-Tavern - Successful On Going Business Opportunity - Priced Right! Breakfast Lunch Only - Free Standing - Impressive - Profitable! W/Prop $2.7M Breakfast-Lunch Only - Impressive Interior! 185-Seats, 5,500 sq. ft. W/Property Breakfast Lunch – 160 Seats – Profitable - Newer Breakfast Lunch Only - Huge Parking Lot - Great Business - Rare Opportunity Free Standing Fast Food - 120 Seats-82-Car Parking - Huge Gross-Video Gaming Free Standing - Same Owners 36 Years Business & Property - Business $75K Fast Food - “One of a Kind” - 24 Years Old - Great Business / Potential Well Known, Long Established, Popular Destination, Great Opportunity Fast Food in the Heart of Chicago - Well Known - Long Established Outstanding Fast Food, Video Gaming, With Property. Looking Sharp! Very profitable and free-standing fast food restaurant with Drive Thru! Greek Cuisine 5,500 SF, 300 Seats, Plenty of Parking, Corner 4-Store Strip Mall - Corner - Fully Leased - Well Maintained
Call us at (773) 743-2100 for: 1) Property Management, 2) FREE Market Evaluation of your business, 3) FREE FARMERSTM insurance quote
BUSINESS OPPORTUNITIES • THINKING OF BUYING OR SELLING? CALL JOHN MOAURO! DRIVE-THRU NEW ON MARKET! Fast food w/ drive thru. Business & property with additional catering kitchen in lower level. Approx 2,500 sq. ft. Seats 60. High volume, near busy intersection. Call for details.
NEW ITALIAN BEEF & PIZZA RESTAURANT
Recently remodeled. Business & property. Very confidential. Approx. 6,000 sq. ft. with additional tenant. Located in Western suburbs near Oak Brook. Busy thoroughfare. Asking mid $4Ks. Call for details.
Restaurant facility. Free Standing Bldg. approx 4,500 + sq. ft. with parking. Ideal for any concept. Fully equipped. Currently pizza restaurant with gaming. Complete package. Call for details.
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.
COMMUNITY FAVORITE
Pizzeria w/ bar and dining. SW suburban location in central business district. Plenty of parking, available on-site. Asking 174,900.
POPULAR SPORTS BAR & GRILL
LEMONT LOCATION
G
Vacant property. 4 parcels. Approximately 1 acre on State Street. Potential commercial—can be rezoned for commericial retail. Priced to sell. Asking $499,500.
N PENDI
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.
AMBASSADOR
9999 West 143rd Street Orland Park, IL 60462
Broker/Appraiser Legendary sports bar, restaurant & banquet 1/2 Always Confidential facility. Total package. 6,450 sq. ft. bldg. on 1 acres of property. Seats over 300. Located in Western (708) 361-1150 burbs near shopping, offices and residential. Email: jmoauro@aol.com Web: www.johnmoauro.com Includes video gaming. Call for details. $1,799,000. HAPPY HOLIDAYS AND PROSPEROUS NEW YEAR!
MEMBER: CRBA dec 2019 33-40 classifieds.indd 37
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Food Industry News® December 2019
foodindustrynews.com
Season’s Greetings & Happy New Year from FEATURED PROPERTIES:
LOMBARD - FREESTANDING RESTAURANT
NAPERVILLE - FREESTANDING RESTAURANT
MEMBER: CRBA
Adelphia Properties!
Business for Sale: • Seating of Up to 175 • Ample Parking. Monumental Street Signage • High Profile Exposure Site • All FF&E Included in the Sale • High Traffic Counts • Outstanding Frontage, Visibility & Access • Densely Populated Trade Area w/ Strong Demos • Long Term Est. Community Staple, First Time Offering!!! • Prime Busy Dynamic Retail Corridor w/ Strong Daytime & Evening Population • Turnkey Operation Opportunity or Bring your Own Concept • Price: $325,000
ELMHURST - 2ND GENERATION RESTAURANT SPACE OPPORTUNITY • 2,100 SF Prime High Exposure Restaurant Space • Space Offers Outdoor Patio Seating Section w/ a Unique Red & Black Façade • Exceptional Location Offering Outstanding Frontage & Excellent Visibility Exposure • Situated Near Heavily Travelled Route 83 Retail Commercial Corridor • Shadow-Anchored by Elmhurst Crossing Featuring At Home, Kohl’s, & Whole Foods • Close Proximately to York Community High School • Densely Populated Area w/ Strong Demos. • Abundant Parking • Price: Call for More Info
For Lease: 2300 S. Highland Ave. • 3,810 SF Freestanding Building on Hard Corner Site • First Time Lease Offering in Over 25 Years!!! • Outstanding Frontage, Excellent Visibility Exposure & Access • All FF&E Included • Ample Parking. Monumental Street Signage • Located in the Highly Desirable Oak Brook/Lombard Market Area • Situated in a Busy Dense Commercial Retail / Office Corridor • Footsteps from Major Regional Mall - Yorktown Center (1.5M Sqft Retail) • Well Populated, High Income Residential Base w/ Ample Residential Rooftops • Close Proximity to Heavily Traveled Major Interstate Interchanges: I-88 & I-355 • Favorable DuPage County Tax Base!!! • Price: Call for More Info
RECENTLY CLOSED TRANSACTIONS:
For more information call Simeon Spirrison, CCIM Managing Broker or George Spirrison, CCIM
630-455-4495
7,200 SQUARE FOOT USDA APPROVED FOOD PROCESSING FACILITY. TURN KEY. LOW TAXES. LOCATED IN AN OPPORTUNITY ZONE FOR EVEN ADDITIONAL BENEFITS. NEAR EXPRESSWAYS. 4 OFFICES, 2000+ SQUARE FEET CHILLED PRODUCTION ROOM + 5 WALK-IN FREEZERS/COOLERS, LOADING DOCK AND PARKING FOR 19 CARS. 800 AMPS POWER AND ALTERNATIVE FUEL CNG FUELING STATION. BUILDING BUILT IN 2005. ASKING PRICE: $649,000. RENT AT $6,900.
FOR MORE INFORMATION PLEASE CONTACT MICHAEL ELWOOD RE/MAX 1ST SERVICE 630-707-0194 DIRECT MICHAELELWOOD1@GMAIL.COM MICHAELELWOOD.ILLINOISPROPERTY.COM
Thriving well-known & successful pizza and fast food business for 45 years, currently in operation, Prime Location on LaGrange Rd. Turn Key operation. All Fixtures and equipment. Reasonable rent. Good income. $325,000
Call 708-349-1111
Ask for Robert Shutay 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
SPORTS BAR/ RESTAURANT WITH VIDEO GAMING For Classified rates please call 847-699-3300
dec 2019 33-40 classifieds.indd 38
Located in Algonquin. Seats over 200. $899,000 Call Bruce Kaplan Premier Commercial Realty
847-507-1759
“CREATING POSSIBILITIES IN THE RESTAURANT INDUSTRY” Exclusively Brokering Restaurants since 2003.
EatZ & Associates Tom Traina Tom@eatz-associates.com
847-651-3834 Eatz-associates.com
Looking to sell or buy a restaurant? Gives us a call!
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Food Industry News® December 2019
Page 39
Digital Eye Damage Is Higher Wegmans Opens
Chicago Northwest Suburbs
Did you know your electronics emit a blue light that could be bad for your eyes? Sunlight is a source of blue light and it has many benefits, including regulating circadian rhythms, elevating mood and boosting alertness. That said, overexposure can have negative consequences, and our exposure is increasing due to our dependency on electronic devices. Nearly 70 percent of adults now experience digital eye strain – which includes symptoms like blurry vision, difficulty focusing, dry and irritated eyes, headaches and neck and back pain – due to prolonged use of electronic devices. Studies also suggest that overexposure to blue light can damage the retina, leaving the eye vulnerable to permanent vision loss. What can we do to protect our eyes without giving up TV and tablets? Reduce screen brightness and use the 20/20/20 rule, where every 20 minutes you take a 20-second break and focus your eyes on something 20 feet away. And remember to blink often to prevent dry eyes.
Popular Chinese restaurant. 3,900 sf. Established over 15 years. Seats 140. Full liquor license. Plenty of parking. $1.5 million gross sales annually. Open 6 days a week. You will have your investment back in two years. When Stress and Negatives You, Disconnect No competition close by. Owner retiring. Overwhelm If you’re often around negative people,
Call 847-217-4541
POSITION AVAILABLE General Manager Sales & Operations
Location: Chicago, Illinois Great opportunity for a VP candidate for a growing food company in Chicago. In this position you will be managing the sales, operations and logistics of a $10M business. You will work closely with the food service channel to get your product in the right location to sell more merchandise. Experience in the food industry is a must! Responsibilities include: Defining and implementing the future strategy of the business • P&L of the organization and overall management of the organization including the production facility • Lead the delivery of performance across Operations & Business • Develop and deliver new products and services • Maintain and improve customer satisfaction • Control and manage costs and key projects • Build up revenue by building a strong marketing campaign • Develop appropriate expense and capital budgets to grow business • Ensure sufficient revenue growth while maintaining targeted financials • Ensure business performance is achieved whilst fully respecting quality accreditation and safety procedures. Requirements: Bachelor’s degree or equivalent experience • Food industry a must • 5+ years leadership For complete job description: www.Instantwhip.com Contact: HR@Instantwhipfoods.com
dec 2019 33-40 classifieds.indd 39
or you watch upsetting TV, your health could suffer. “Fanatical stress creators are a major player in heart disease, depression, and obesity. Too much negativity is socially, physically and emotionally deadly. Tune it out and you’ll better off. Unlike other more obvious risk factors, like overindulging in junk food or not exercising, negativity subtly sneaks up on you over time, impacting your ability to think straight, rest, or stay positive. You need to unplug from negative influences when: ■ Your responses to good things are negative ■ Your feelings and emotions are inappropriate to good moments and events ■ Unhappiness lasts an excessively long time ■ It overwhelms, overpowers, or overworks you Just as stress is contagious, happiness is contagious, too, and research proves it. A study examined the emotional content of one billion Facebook posts and suggested that while both positive and negative emotions seem to be contagious, positive emotions are actually more contagious than negative emotions. Happy, funny, heartwarming and positive influences even extends out to three degrees of separation: ■ A spouse has an eight percent increased chance of happiness ■ Your next-door neighbor has a 34 percent increased chance of happiness ■ A friend who lives within a mile has a 25 percent increased chance of happiness
New York City Store
A new Wegmans recently opened in New York. The 74,000 sq. ft. store, located at 21 Flushing Ave. in the Brooklyn Navy Yard. Named “America’s Favorite Supermarket” in a 2018 Market Force study of more than 12,800 shoppers nationwide, Wegmans is a 103-yearold family company widely recognized for its fresh, high-quality ingredients, restaurant foods, low prices, and incredible customer service. “We give our best to the customer every single time. Not just in the morning, not just on a good day,” Store Manager, Kevin Cuff told FIN. “We want to be the best in the business when it comes to putting the customer first.” Restaurant foods prepared by Executive Chef Stephen De Lucia and his culinary staff of 157 include everything from fresh sushi, pizza, and delicious burgers, to made-to-order salads and hot soup. The food bars host hot and cold self-serve stations featuring entrees and sides, international cuisine, homestyle and vegetarian options – all available for takeout or in-store dining. The mezzaninelevel Market Café seating area has space for nearly 100 and includes a bar serving wine, beer, cocktails, and snacks. Brooklyn is Wegmans’ 101st store overall and the 47th location in New York State, where the company employs more than 25,000 people.
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foodindustrynews.com
BUY u SELL u TRADE
Food Industry News® December 2019
When customers Get Mad... and Why
They’re called high-emotion services, those that trigger stress before the service even begins; birth, marriage, illness, and death fall into this category, as do airline travel, car and computer repair, event-planning and home fixes. LEASE To own wiTh High-emotion services may elicit intense feelings for the $1.00 BUY oUT! following reasons: 3 YEAR FinAnCing AvAiLABLE! 1: Lack of familiarity with delivery. When people must oR 90 DAYS DEFERRED inTEREST! quickly arrange something (funeral, dinner, event), there is uncertainty surrounding expenses and options. 2: Lack of control over the performance of the service. Complaints about auto repair shops regularly top lists. 3: Consequences if things go wrong. Legal services for a divorce can have a huge effect on a client’s finances, child custody, and self-esteem. 4: Complexity that makes the customer feel dumb. When a customer has no way to judge either the diagnosis or the suggested repair is real, they feel belittled. FUll SERVIcE DESIGN & laYOUT aSSISTaNcE aVaIlaBlE 5: Long duration across a series of events. Anything Best Prices On All Brands! that involves extended planning has plenty of opportuniVisit Our Showroom ICE MAKERS AS LOW 8223 S. Harlem ties for pitfalls. Burbank, IL AS $95.00 PER MONTH Satisfying anxious or overwrought customers who are contending with these issues is a challenge for service providers. “Daily Delivery to Chicago and All Suburbs” Respond early to intense emotions, enhance customers’ www.ramarsupply.com control, and rigorously train people who can communi3 Year Financing With No Interest! Or 90 cate respectfully. – Harvard Business Review CALL ToDAY FoR oUR CURREnT
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SALE FLYER
Together, Celebrating 60 yearS in business!
Our next SHMOOZEFEST: March 24, 2020 Inquire about sponsorships and exhibiting: 847-699-3300
Take These Precautions for a Worry-Free Holiday Season Distribution & Processing
Perishable logistics
• Retail Co-Packing and Distribution • Full-Service Cutting and Processing • Servicing: Chains, Wholesale & Distributors • Beef, Pork, Chicken, Lamb and Veal • 65k SqFt Facility, 10k SqFt Processing Room • 5 Temp Zone Cold Storage
• Refrigerated or Dry LTL • Brokerage Services • FSIS Compliant • Inventory Tracking • Pick and Pack Capabilities • P&D Cross Dock Services
weinsteinmeats.com
pdsli.com
7501 Industrial Drive • Forest Park, IL 60130 866.226.5196
dec 2019 33-40 classifieds.indd 40
You don’t want to spend your holidays worrying about possible problems at home or on the road. Still, catastrophes can strike at any time; the likelihood of accidents increases during the holidays, so it makes good sense to review your coverage annually. The secret to surviving them is preparation. While planning your holiday, put these items on your to-do list: n Health insurance. Double-check your policy so you know what to do if you or a family member needs medical care while you’re out of town. n Homeowners policy. Look over the provisions for replacement of property in case of a theft or fire while you’re away. n Documents. Make sure all your important papers, such as your will, your durable powers of attorney for health and finances, and your life insurance policy are stored in a safe-deposit box and that each trustee has a copy. n Auto insurance. Review your policy to see if it covers you in the event of an accident when you’re driving a rental car. This will help you determine ahead of time whether you’re going to need the rental agency’s liability waiver.
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Food Industry News® December 2019
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Puratos Innovation Center Grand Opening
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San Francisco’s custom-blend Coffee House has arrived in Chicago! Philz is not like other coffee chains. There are no flavored coffees, no espresso or cappucino. Each cup is brewed using the customer’s choice of custom blended coffee beans, ground fresh for each cup. The ground beans are placed in a filter, and hot water is poured over it. The coffee steeps for a few minutes. With more than twenty custom blends available, knowledgeable baristas talk with each customer, offering them samples and making recommendations. Coffee afficianados have fun trying the exciting new flavors before deciding on their favorite blend. Philz uses only sustainably-grown, organic coffee beans from socially responsible farms. With locations in Evanston, Hyde Park, Lincoln Park and Wicker Park, which features a spacious enclosed patio, Philz has them lining up for their unique coffee experience. Photo: Philz Coffee at 1640 W. Division St., Photo courtesy Thatcher Oaks Awnings.
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Food Industry News® December 2019
You can smell the cookies baking as you walk into Chicago’s JR Dessert Bakery. Every day there is a selection of desserts on display and the bustle of bakers in back. The West Roger’s Park bakery operates out of a 6,000 sq. ft. commercial kitchen. Their list of clients includes some of the city’s most popular restaurants, café’s, grocery stores and event venues. Everyone from your neighborhood coffee shop to stadiums are ordering from JR. “This November the bakery celebrated a big birthday,” says Janet Rosing – aka JR. “We’ve been in business 40 years!” Rosing opened in 1979. She started to bake and sell desserts to food service businesses that didn’t have the time or expertise to focus on it themselves. Cheesecake was her main attraction. Several years later she transitioned into a fullline dessert bakery and changed the name to JR Dessert Bakery, which offers a range of specialty desserts. Every dessert is handmade. The bakery has more than twenty loyal employees and JR’s daughter, Natalie, joined the company in 2015. “This business is rewarding, but a challenge,” Natalie admits. “With rising costs we watch every penny and strategize about the best way to move forward.” Any Chicagoland restaurant with a hint of interest in their desserts will find Natalie knocking at their door with samples. The company has also been focusing on their private label business. Since the food scene is always changing the bakery has learned to adapt to trends, but they credit their continued success to mainstay principles. “We use the finest ingredients, we focus on the quality of our products and strive to provide clients with superb customer service,” says JR. “We work tirelessly but also laugh often and taste test everyday. Turning 40-years-old feels good.”
The Ideal Calimari Steak
Fisherman’s Pride® Calamari Steaks are processed from the finest species available. Creating a product with a special thickness that makes their calamari steak ideal for an endless variety of culinary delights. Processed and frozen within hours of harvest under strict quality control guidelines, this calamari is a must in your p r o d u c t lineup. The steaks can be deep fried, grilled or broiled. Fisherman’s Pride is distributed by Ruggerio Seafood.
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PHOTOS: IVY TAC
JR Dessert Bakery: 40 Years of Sweet Success
Food Industry News® December 2019
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AROUND CHICAGO With Valerie Miller
PHOTOS: IVY TAC
ELF’D UP Pops Up at Wrigleyville’s STRETCH BAR & GRILL Back by popular demand for a second year, Stretch Bar & Grill in Wrigleyville opened on Nov. 20, 2019 as Elf’d Up. A full-blown tribute to the beloved Christmas movie “Elf”, Elf’d Up is a high energy holiday pop-up bar, perfect for patrons who share Elf’d Up’s affinity for elf culture. Chicago’s most casual neighborhood Christmas bar, Elf’d Up never charges a cover and treats patrons to complimentary fresh, and warm elf-shaped cookies nightly at 10:00 p.m. Elf’d Up will be decorated from floor to ceiling with over 1,000 elves of all shapes and sizes, a 10-foot Christmas tree, wreath chandeliers, strands of festive colored lights, specific tributes to the movie like figurines, wall quotes, snowflakes, Schyllling Jester Jack in the Boxes, cut outs of Buddy the Elf, Miles Finch and more. Each table will come equipped with condiment carriers filled with the “four main food groups”-candy, candy canes, candy corn and syrup. New for 2019, Buddy the Elf will make a guest appearance every Thursday through Saturday between 9 p.m. and midnight. Movie buffs can also participate in “Elf Movie Trivia” the three Wednesdays leading up to ChristmasDecember 4, 11, and 18 at 7p.m. Teams of four will compete for prizes and swag. While guests enjoy “Elf” on repeat and DJ’s playing holiday mashups, a staff decked out in Elf attire will serve up $12 themed specialty cocktails like the Yule Mule, Ninny Muggins, The Naughty or Spice, Son of a Nutcracker and more. Ginormous Elf Boots featuring 36-ounces of rotating seasonal drafts will also be available. A themed food menu feature items like a Buddy Burger served on a toasted green bun, Papa Elf’s Three -Cheese Homemade Mac, the Francisco Grilled Cheese & Soup, and the over the top Buddy’s Breakfast Pasta with spaghetti, maple syrup, chocolate fudge, chocolate syrup, mini marshmallows, and Pop Tarts. Also new for 2019 Elf’d Up will also host “Buddy’s Brunch” every Saturday and Sunday from 11: am to 2:pm. Elf’d Up /Stretch Bar & Grill is located at 3484 N. Clark in Chicago, Illinois. For more info visit-elfdup.com
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He’s not the only one who delivers during the holidays.
NEW! NEW!
NEW! NEW!
PFS order code: DeliverCrisp #601834
OUR! NEW FLAV DAY! TO IT TRY OUR! AV NEW FL DAY! TO IT Y TR
Crispness that goes the distance. New DeliverCrisp French fries arrive extra crispy and delicious - no matter the serving container! A great addition to holiday delivery orders, they’re available at:
PERFORMANCE FOODSERVIC E
Now available at Performance Foodservice Chicago. Please call Food Marketing Services for details at 630.833.3000 To order, e-mail: customerorders@cavendishfarms.com
Top Ten Most Hated Job Situations
10: Poor communication in the workplace. 9: Unfair wages and benefits. 8: Outsourcing, downsizing, and pressure. 7: When work goes unappreciated. 6: When “who you know” becomes a blatant reason for advancement. 5: Overwork-caused fatigue, irritability, weight gain, insomnia, and other ailments. 4: Micromanaging boss. 3: Unqualified bosses and managers. 2: Not getting promoted. 1: Bullying bosses.
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Food Industry News® December 2019
SHMOOZEFEST WRAP-UP: NOVEMBER 2019, MORETTI’S EDISON PARK
We are very grateful for the overwhelming support the local hospitality industry extends to us here at Food Industry News . Thi’s Shmoozefest featured guest speaker Steven Hartenstein, COO/CFO of Stefani Signature Restaurants being interviewed by Sam Stanovich. Their talk was inspiring, educational. Topics covered included leadership, hospitality, hiring, managing, retaining staff and more. We are very grateful to these gentlemen, as well as to our event sponsors, raffle prize contributors, attendees and the staff of Moretti’s in Edison Park (Minika, Sandra, Beth, Karen, Lupe and Wil. We have Shmoozefest events 3 times per year to help foodservice operators and Chicagoland’s best suppliers to connect and have meaningful conversations which moves business forward. Our next event will be in March 24th, 2020 with the topic of overcoming the challenges associated with 3rd party delivery. Read Food Industry News for details on our next event for professionals working in the local food
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Food Industry News® December 2019
Illinois Restaurant Assn: Illinois Tip Credit and Tipped Wage
The current tipping system works for employees, customers, and restaurants in the city of Chicago 95 cents out of every dollar a restaurant takes in goes into the food, the employees,
and everything else that comes with running the place. This means restaurants have very little room to absorb massive increases in labor costs and still remain in business. With this ordinance, restaurants would face a 144% increase in labor costs for tipped employees. n To adapt to these proposed changes, I might have to do what other restaurants in cities and states that have already eliminated the tip credit had to do, which is: n Get rid of tipping and add a service charge to the bill. n This means my servers would end up making less and the customer will end up paying more. n Increase menu prices. n Reduce staff size and available shift hours. n In other cities where similar laws have been imposed, restaurants have moved to a “service included” model. n That hurts both customers and formerly tipped employees. n Formerly tipped employees will make dramatically less than before, since they won’t have tips—and will quit. n Restauranteur Danny Meyer famously eliminated tipping at his some of his restaurants in 2017, only to reveal in February that as much as 40 percent of longtime front-of-house staffers left the company after the change. n The staff were paid significantly less than before the changes were implemented. n According to a recent National Restaurant Association survey of fullservice restaurant operators with tipped employees, the median hourly earnings of entry-level servers is $19 an hour, while the median hourly earnings of more experienced servers is $25 an hour. n In this data, the upper quartile for more experienced servers is $38 per hour. n No tipped employee can ever legally earn less than the city of Chicago’s minimum wage, period. n Legally, every tipped employee in the city of Chicago must make at least $13/hour through the combination of their wages and tips, otherwise the employer makes up the difference. n Businesses easily track their employee’s tips and wages through their digital point of sale (POS) system. n For the few restaurants that do not have a POS system, the IRS requires that employees track their tips to employers using Form 4070. n There are serious penalties for restaurants that fail to follow the legal requirements that guarantee tipped employees at least the minimum wage. n Restaurants employ more women and more minority managers than any other industry. n 9 in 10 restaurant managers started in entry-level positions. n Tipped employees do not take issue with the tipped wage in the city of Chicago. n According to data from the Department of Business Affairs and Consumer Protection (BACP), only 12 complaints were made to BACP by tipped employees in 2018, and 3 complaints have been made by tipped employees so far in 2019. n Out of 400,000 minimum wage employees in the city of Chicago, 12 employees filed formal complaints related to the tipped wage. n The state of Illinois recently passed a $15 minimum wage law and protected the 40% tip credit for emNew From Devanco, is their full flavored, slow cooked, very tender pot ployers. n When the state of Illinois roast. This pot roast comes ready to heat and serve. It’s made of high reaches a $15/hour mini- quality meat slow roasted to perfection and is fork tender. It comes mum wage, the tipped wage packed in 30 lb catch weight boxes and is ready to ship today. The product was serviced at the Shmoozefest in November and guests raved will be $9/hour. about its flavor. You can see their ad on page 27 of this issue.
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St. George Spirits was founded in 1982 by Jörg Rupf, an immigrant from Freiburg, Germany new to California. Rupf fell in love with the Bay Area’s nascent food culture and its embrace of top-quality raw materials, which resonated with what he knew from his family’s generations of distilling in the Black Forest. Inspired by the spectacular quality of local fruit, Rupf began making unaged fruit brandy on a single, 65-gallon Holstein pot still in a wood shed he built by hand— modest beginnings that brought Old World distilling methodologies to the New World and “inspired the American artisan distillation movement.” (NPR) Though Rupf retired in 2010, St. George continues to be owner-operated, now by master distiller Lance Winters and head distiller Dave Smith. Moreover, Rupf’s reverence for extraordinary raw materials and exacting standards continue to shape every spirit that bears the St. George name. Our family of spirits has grown over the decades, and the American craft distillation movement has grown with us. The more that the landscape has changed, the more important our philosophy has become: make amazing spirits, unlike anything else available on the market, with innovation, quality, and integrity. Lance Winters is the creative force behind St. George Spirits, known for his “penchant for gleefully shunning the spirits world’s conventions” (Esquire) and respected for having “a passion for his craft only equaled by his explosive imagination.” (The Bold Italic) Dave Smith joined St. George Spirits in 2005, and has become indispensable to our operations in his roles as head distiller, chief blender, and President of Vices. The success of the St. George whiskey program can be largely attributed to Smith’s vision, palate, and skill in the art of blending. St. George Spirits distillery fills a 65,000-square-foot airplane hangar on the former naval air station in Alameda, California (just across the bay from San Francisco). The location gives them an uninterrupted westward view of San Francisco Bay and the city skyline. They offer educational distillery tours and tastings to the public, hosting nearly 30,000 visitors each year.
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foodindustrynews.com
Food Industry News® December 2019
Nuggets Hasbro introduces Ms. Monopoly, the fi str game in the franchise history where a new character graces the box. While Mr. Monopoly is a real-estate mogul, Ms. Monopoly is an advocate whose mission is to invest in female entrepreneurs.
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Janet Angel Welch, Founder/CEO of JACOR, LLC is a scientist and expert formulator in the manufacturing of powerful products that clean-up hazardous spills, preserve and protect without adding chemicals. Having restaurant owners in the family she recognized the need for safe and effective products that could be used around food, employees and customers while meeting the strong demand for performance. Scientists at JACOR, LLC have now developed safe and powerful spill absorbents that help quickly soak up liquid and grease/oil spills to help prevent slips/falls and meet the needs of restaurant owners to eliminate hazards. Octo-Green cleaning agents are specifi cally formulated for use in the hospitality industry. She has been recognized as a leader in Global Environmental Science for EcoBioClean® a patented transformational technology that has been approved by the EPA and is listed on the National Contingency Plan Register for use during crude oil catastrophes. She is regularly asked to speak on behalf the US Government as a leader in the Small and Moderate business sector around the globe. Her new safer clean-up technology goes head-to-head with the strongest of chemicals yet they are naturally derived non-chemical answers to the problems restaurant owners, hotels, cafeterias, hospitals and schools face every day. There is not a better solution for clean-up on the market. Save money, save time, save lives – be amazed - go GREEN! See their ad on page 47.
About 33% of the total yearly donations to the Salvation Army come through The Red Kettle Campaign, which only runs Nov. until Dec. 24. In recent years, the bellringer program has raised up to $144 million over the holiday season. When you give to the Salvation Army, you provide gifts of healing and hope for those who need it most at Christmastime. According to the National Christmas Tree Association, there are approximately 25-30 million real Christmas Trees sold in the U.S. every year. It can take as many as 15 years to grow a tree of typical height (6-7) feet for as little as 4 years, but the average is seven years. Add a roll of parchment paper to your holiday shopping list. This heat resistant, nonstick, paper can be used for your baking needs. Line your baking sheets, cake pans to prevent sticking, leaving no mess and easy clean up. American’s left $1 billion in gift cards unspent last year just by forgetting about them in wallets, purses or desk drawers. For the first time ever, gift cards are getting their own “remember to use” day on the national calendar –Jan. 18, 2020. Useyourgiftcard. com is launching this holiday season, check their website for more info. East Peoria Festival of Lights Winter Wonderland 123 Par 3 Lane in East Peoria, IL will be going on now – Dec.31, 2019 with the Fo-
lepi’s Winter Wonderland drive-through display featuring floats entirely from lights. Hanukah begins at sundown on Dec.22, 2019 and lasts for eight days. The reason that some of the foods served at Hanukkah are fried in oil is a symbol for the miracle of the oil that burned for eight nights straight. Hanukah gelt refers to money as well as chocolate coins given to Jewish children on the festival of Hanukah. Hammond’s Candies handmade Candy Canes are a sweet essential for the holiday season. From classic like peppermint and cinnamon to fun flavors including apple pie and root beer. Hanukah and Christmas treats are available too. Based in Denver, CO since 1920, Hammond’s has been making lollipops, ribbon candy, chocolate, marshmallows and more. Marine Toys for Tots has been delivering hope since 1947; the impact includes 566 million toys distributed to date and 258 million children supported to date. The mission of the Marine Toys for Tots is to assist the U.S. Marine Corps in providing a tangable signs of hope to economically disadvantaged children at Christmas. Mistletoe was a symbol of love and friendship in Norse mythology, which is where the practice of kissing under Mistletoe originates. To get grease spots out, especially in a kitchen, put a little corn starch on a soft cloth and gently run out the stain.
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Food Industry News® December 2019
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EAST OF EDENS Makes Vienna’s Hall of Fame East of Edens, 6350 N Cicero, Chicago, IL Peter Spyropoulos has opened or owned over 30 restaurants in the Chicago area since the early 1960’s, including Mitchel’s Restaurant, Broadway Patio, The Saxony, Beef, n Dogs, Mr. Z’s and Parkview Gyros. Peter has great success stories and a solid reputation to follow. Since 1992, he has owned East of Edens on Devon and Cicero Avenues on Chicago’s North side; and has kept the consistency of serving great food, including Vienna Beef hot dogs, his famous chicken, and many Greek specialties. Probably one of the most interesting and noteworthy events was in 2006 when Peter made news by hiring another Hot Dog Hall of Famer, Harry Heftman, who had just turned 100 years old and had closed his own restaurant after 55 years. Harry proudly wore a sweatshirt saying “100 years old and just hired”. Harry and Peter had become friends and one example of Peter’s continued dedication to the community and people. He also supports local youth baseball, churches, and police events, and Edgebrook neighborhood causes. Together with longtime managers Nick and Bill, East of Edens has maintained consistent quality and service and long-time repeat customers. The Vienna Beef Hot Dog Hall of Fame was created to honor Top: Maria Pappas hot dog operations that have achieved longevity and developed (County Treasurer), owner: Peter Spyropou- into neighborhood landmarks. Out of thousands of Vienna cuslos and Bob Schwartz Sr tomers over the years, we have recognized just 133 nation-wide VP at Vienna Beef. Bot- since the award was inaugurated in 2006. We are extremely tom: Manager: Nick (in proud to welcome East of Edens as the 134th recipient. We conthe middle) and Vienna Beef Sales Manager Matt gratulate Peter Spyropoulos, his family, managers Nick and Bill O’Brien on the right. and the entire staff and continue to wish them well.
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