Food Industry News February 2017 web by FoodIndustryNews

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FOOD INDUSTRY NEWS FEBRUARY 2017

FOOD

YEARS

INDUSTRY NEWS FEATURING ADS FROM THE COUNTRY’S BEST SUPPLIERS

FOUNDED 1982

FEBRUARY 2017

FOUR CORNERS: 12 GREAT CONCEPTS

AROUND CHICAGO: ELLWOOD STEAK......................46 CARY MILLER: PEOPLE SELLING THE INDUSTRY ....... 10 CHEF PROFILES ........................................ 25, 31 CHICAGOLAND NEWS ....................................... 42 DINING WITH MS. X .......................................... 6 NATIONAL NEWS ............................................ 11 TRAVEL: NCL TO HAWAII ....................................44 DIRECTORY & CLASSIFIEDS ................................33

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In 2001, Four Corners Tavern Group began with the acquisition of the Schoolyard Tavern & Grill, and founded themselves on four basic principles: creative bar fare, superior service, unique design and a relaxed atmosphere. Their vision is to open an establishment in the liveliest neighborhoods throughout Chicago, and their twelve restaurant and bar concepts now include SteakBar, Federales, Fremont, Benchmark Highline, Schoolyard Tavern & Grill, WestEnd, Kirkwood, Gaslight, Sidebar, Ranalli’s and Smack Shack. A collaboration between Four Corners Tavern Group and Hogsalt–SteakBar opened in April 2016, bringing a musical vibe to the Old Town space and playful interpretations of favorite steak dishes. With two hospitality powerhouses at the helm, guests can enjoy a collabora-

tion that highlights the best of both teams – exceptional food, iconic design and distinctive nightlife experiences. Opening in June 2016, Federales offers Chicagoans a unique tequila and tacos experience in the West Loop. Slow-smoked meats serve as the centerpiece of the family style menu, which boasts barbacoa-style tacos, Mexican beers and housemade margaritas. Whether grabbing dinner with friends or planning a night out (or better yet, both), Fremont, is a bilevel concept and the perfect place to experience something new in the River North neighborhood. From Four Corners Tavern Group, the 17,000-square-feet space holds up to 543 (193 downstairs; 350 upstairs) guests, for a stylish yet casual social dining experience.

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Food Industry News® February 2017

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Putting out fires before they start. Small detail. Big difference. We’re there for you when accidents happen. We also believe in stopping them from happening at all. Our specialized coverage comes with an extensive set of risk management tools to keep your business running smoothly. Be confident in your coverage with thoughtful advice from risk control specialists and access to exclusive safety resources designed specifically for your industry. To discuss an agency appointment, give us a call at 888-5-SOCIETY or visit societyinsurance.com.

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Turkish Winemakers Work to Revive Traditions Winemakers in Turkey are gaining higher profiles, as government officials increasingly support making wine a strong export commodity. Kayra Wines and the coastal Urla Winery have been among those working to revive local grapes and winemaking traditions in the country. – Adapted from The Drinks Business online

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Trending Delivery Order Items

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According to GrubHub, an analysis of delivery orders placed during the first 11 months of 2016 reveals that mac and cheese was ordered and delivered to customers’ homes 373% more times than in the same stretch of 2015. Surpristingly, delivered orders of oxtail, presumably in soup as well as other forms, jumped in number by 161%, according to GrubHub. The orders placed through the service which increased exponentially from January through November of 2016 were: Mac and cheese – 373%, Chicken and waffles – 234%, Tonkotsu ramen – 223%, Southern fried chicken – 218% and Oxtail – 161%. – Adapted from GrubHub

Debating California Wine Label Rules Never disparage yourself or minimize your strength or power. –L Ron Hubbard

Organizations that represent California grape growers are supporting proposed rules to limit wines using “Napa Valley” or other viticultural names when different grapes are added or the winemaking process is completed outside the state. Many in the industry see the changes as protecting the reputation of the products, while others fear that consumers will end up with less information. – Adapted from the Napa Valley Register

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Food Industry News® February 2017

Joey’s Dressing

Authentic Brands of Chicago (ABC) recently announced that their new line of Joey’s All-Natural Dressings & Sauces will be featured exclusively at Greco Chicago & Wisconsin. These new items along with the current Italian Beef, Meatballs, Italian Sausage, Angus Hot Dogs, and Hot & Mild Giardiniera are now available for restaurants & foodservice operators throughout Chicagoland. Their Joey’s All-Natural Dressings & Sauces contain no artificial flavorings, colorings, preservatives, or MSG and are 100% Gluten Free. These refrigerated dressings from “Chicago Chopped” to “Ranch Buttermilk” are prepared with nothing but top quality ingredients to ensure the savory, yet pure taste accompanies each batch. Authentic Brands Chicago is betting their Joey’s All-Natural Dressing and Sauces will be as successful with the thousands of independent restaurateurs as their other items. For more information, contact Authentic brands of Chicago; their ad appears on page 10. FOOD INDUSTRY NEWS 1440 Renaissance Drive, Park Ridge, IL

847-699-3300 Valerie Miller, President and Publisher Mark Braun, Associate Publisher Terry Minnich, Editor Cary Miller Advertising/Vice President 847-699-3300 x12 Paula Mueller Classifieds/Office Manager Nick Panos, Corporate Counsel Bob Zimmerman Independent Advertising Consultant 312-953-2317 Kenneth Haines Food Industry Advertising Consultant 708-828-6802 ––––– James Contis 1927-2013 Food Industry News Issue 2, February 2017 (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 © 2017 Foodservice Publishing Co., Inc.

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It’s hard to keep a busy boss informed of everything. But always give good or bad news personally and quickly, suggests Executive Strategies. Never let him or her get information about your area of responsibility from another source. It won’t hurt your image to be the messenger of good news; In fact, you’ll look great. If you’re not the one to break bad news (when you should be), say goodbye to the boss’s trust and faith in you. –From 9 to 5

Personalized Touches Build Loyalty A grocery needs to create more personal experiences to build loyalty with customers in competitive times, writes Paul Miner of Displaydata. To get the most from loyalty programs, stores need to make sure that data is being converted into offers that resonate with particular customers, he writes. – Adapted from Progressive Grocer

Entrepreneurs are Slowly Becoming More Diverse

Black women are the fastest growing group of entrepreneurs in the US, and women in general are steadily making strides in equalizing their representation in the entrepreneurial ecosystem, according to data from Lance Surety Bonds. The data also showed that over the last 20 years, the number of Latino entrepreneurs has doubled. – Adapted from tech.co

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Empathy Cools Testy People

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Defensiveness is one of the biggest obstacles to effective communication. It’s simply a person’s method of protection. People become defensive when they are not believed or if they are frustrated. Ironically, when people become defensive, they put up roadblocks to the very thing they want—help from you in resolving their problem. Whether it be a caller or a coworker, here are some tips for reducing defensiveness: 1: Don’t disagree immediately. Communicating that the person is wrong refuels defensive fires. 2: Don’t ask “why” questions. They imply that you are challenging the person’s position. Look for ways to rephrase “why” questions. For example, rephrase “Why do you think I’m to blame?” to “You must have good reasons for I’m incorrect. Can you tell me What they are?” 3: Don’t say: “That’s not what I said.” Better: “I’m not sure I’ve explained myself clearly. What I’m trying to say is....” 4: Demonstrate understanding. Show appreciation of the person’s problem and frustration. 5: Be positive. Express the belief that the problem can be worked out. You then gain the cooperation you need. 6: Never interrupt. It only increases the defensiveness. –From 9 to 5

Food Industry News® February 2017

Don’t Follow This Advice!

You can find lots of advice on handling your finances, but not all of it is valid for everyone. The U.S. News & World Report website points to these common prescriptions that you might be better off ignoring: l Always invest for the highest return. High returns frequently involve higher risks, as well as bigger fees. You may be better of seeking safer, more conservative investments even if they don’t produce as much. l Homes are always good investments. You may think that renting is just throwing dollars down the drain, but remember that homes can be an expensive proposition with high transaction costs and constant maintenance expenses. You may save more money renting until you can better afford of a house of your own. l Avoid debt at all costs. Although you should certainly avoid overextending yourself, some debt can be useful when buying a car or a house. Just be sure you can comfortably manage it, and pay it off on time to keep your credit score in good shape. l Sell when your stock is high. What goes up must come down, right? But you want high-performing stocks in your portfolio at all times, so resist the urge to cash out just because a stock has reached an all-time high. In time, you could end up with a bundle of low-performing investments. l You can do everything yourself. You can trade your own stocks if you want, but you’ll do better working with a qualified financial planner. Discuss your plans and requirements so he or she knows what to invest in for your longterm benefit.

Use These Three Boxes for Creative Thinking

Experts often encourage people to think outside the box when trying to be creative. According to K.H. Kim, writing at The Creativity Post website, you should consider three distinct boxes to unleash your imagination: n Inside box. This box holds your expertise and knowledge, and it’s useful for narrowing things down, focusing on specifics, and identifying options. n Outside box. This box is flexible and holds all the possibilities. Let it relax your focus and explore everything, whether it’s related to what you’re working on or not. n New box. This box lets you synthesize and refine ideas so you can implement them effectively. Use it to connect ideas and find new ways of approaching problems.

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Food Industry News® February 2017

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Food ingredient manufacturer Ingredion will buy gum-based texturizer business TIC Gums for $400 million by the end of the month. “This acquisition propels us into a new era of on-trend texture development with even more solutions for organic and clean-label demands,” said Ingredion CEO Ilene Gordon. – Adapted from Crain’s Chicago Business

Plant-Based Drinks in 2016 Plant-based foods and beverages were among 2016’s biggest trends, with the category growing 3.5% since 2015, according to SPINS data. Also among the year’s biggest trends were cleanlabel ingredients and the growth of smaller food and beverage companies. – Adapted from BakingBusiness.com

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P&G Fights Gender Bias Through Advertising

Procter & Gamble has the opportunity to take on gender biases through its advertising, according to the company’s recently issued Citizenship Report. The report explains how the company is featuring mixed martial artist Ronda Rousey in a campaign for Pantene and is challenging traditional gender roles in India through its Ariel detergent brand. – Adapted from The Business Journals

Any salesman can give customers what they want, but most people have no idea what they want. Selling the unexpected is what makes a salesman great.

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Dining With

Ms. X

Feb. 2017 BLUEBERRY HILL BREAKFAST CAFÉ 3041 Butterfield Rd. OAK BROOK, IL 630-5758401. This is a breakfast and lunch café that specializes in pancakes, crepes, omelets, skillets sandwiches, salads and more. I went to their Oak B r o o k location (They have other locations in Aurora, Darien, Homewood, Homer Glen and LaGrange). They recommended the Country Fried Steak with eggs, so I ordered it. The breaded steak was tender, but crispy on the outside with tasty country-style gravy on top. With eggs just the way I like them and a biscuit to round out the meal., I was more than satisfied. COZY CORNER 6349 N. Clark CHICAGO, IL 773-274-1100. They are newly open and serving some incredibly good food here. I opted for breakfast and got the Denver omelet and an order of pancakes instead of toast. They have a comfortable dining area with ample booths, brand spanking new, friendly staff and good coffee. This is their third restaurant. They have two more locations in the city which are very popular and busy. Open for breakfast and lunch only. DIA DE LOS TAMALES 939 West 18th St. CHICAGO, IL 312-496-3057. 14 different tamales are the specialty of the house. They have a very creative menu which can please any palate. My two favorite tamales to get here are the spicy black bean & corn tamale and the sweet corn cake tamale. The flavors and sauce work well together. Sides include rice and black beans and they have chips too. DRAGON LIGHT 1809 N. Larkin Ave. CREST HILL, IL 815-25-1006. I stopped by my friends’ house and she ordered Chinese food from this place. We started with some egg rolls and chicken fried rice. For entrees we had sweet and sour chicken and chicken chow mein Cantonese style, which meant it came with noodles instead of rice. Everything was so delicious; and we had some almond cookies too. This place has been around for 33 years. GRAND DUKE’S 6312 Harlem Ave. SUMMIT, IL 708-594-5622. This place looks like a castle inside. The walls are adorned with paintings of royalty. They have an amazing selection on their menu of Lithuanian specialties. They have homemade sauerkraut, soups, Lithuania sausage, potatoes and pierogis. I tried the Zeppelins which was potato, ground beef with sour cream and bacon. This was so filling. For dessert try the Dukes Three Cake; the presentation alone is something to check out. PEET’S COFFEE AND TEA 1000 W. North Ave. CHICAGO, IL 312-4759782. This is a beautiful coffee shop. As you walk in there is so much to look at. They have a big selection of tea and coffee items, plus a lot of grab & go munchies to go along with your beverage. I tried their peppermint mocha drink with whipped cream; it was delicious. They have a nice display of fresh baked pastries there too, including scones, cookies and slices of cake. This was very tempting because it’s right where you order your coffee. PIZZA PLATTER 6715 W.26TH St. BERWYN, IL 708-484-4500. Friendly staff. I started with a slice of the sausage and cheese pizza and it was pretty good, so I got another slice. They have a good sized menu offering pizza, pasta, fried shrimp, sandwiches and burgers. You can also get a bucket of rib tips or a bucket of their BBQ chicken. I did notice that they had broasted chicken too. I’ll be back for that! They do a nice job there. TGI FRIDAY’S 3340 Mall Loop Drive JOLIET, IL 815-254-1882. You can enter from the inside or the outside of the Louis Joliet Mall. This place is always busy. They have an extensive drink selection and a good sized appetizer selection. They have salads, burgers and steaks too. My two favorite things to eat here are the loaded potato skins which have Merkts cheddar cheese and bacon with green onion and sour cream, and the spicy boneless chicken wings.

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The Purchasing Power of Many Working As One. 10 Reasons to Join

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“Having multiple locations I already have buying power, and being a member of GARC amplifies my purchasing power even more. I would recommend to any restaurant group or independent that they join GARC.” Frank Bolos, Owner Jameson’s Char House, Skokie, Illinois

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We have been open for just under 2 years and since joining GARC we have been able to get significant savings from companies like Sysco, US Foods, Panos Foods, Coca Cola and TEC Foods. Joining was free and an excellent decision. Pete Kostopoulos, Spiro & Katie Kouvelis, Owners, Buttermilk Pancake House, Geneva, Illinois

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Food Industry News® February 2017

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Quality Matters! Taste & Compare Today! n Italian Beef n Italian Sausage n Premium Meatballs n Burgers n Giardiniera and more! For Samples and Ordering Information, Call Jimmie Hart

847-305-0056 www.baribeef.com

Ready-To-Drink Coffee Market May Hit $18B by 2020 The retail market for ready-to-drink coffee beverages reached $13.5 billion last year, and sales could hit $18 billion by 2010, according to data from Packaged Facts. “The coffeehouse revolution created a new generation of consumers who appreciate premium and specialty coffee,” said Packaged Facts’ David Sprinkle. Adapted from FoodBusinessNews.net

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Verbal Feedback Ensures the R|ght Meaning

Feedback, or the lack of it, has a powerful effect on human interaction. Feedback, by definition, is any verbal or nonverbal element that facilitates or inhibits understanding, controls or influences the flow of messages, and enables us to adapt or adjust those messages. It lets us know if our messages are clearly received as intended. Effective communication cannot exist without feedback. And we cannot avoid giving feedback during an interaction. Even if we choose not to communicate, we are indeed communicating. Most people need feedback because it helps them learn about themselves, helps them know how they compare with others, and tells how they need to change. In short, we adapt our communication according to the feedback we receive from other people. We all look for nonverbal cues, especially when verbal feedback is limited, and we trust what we see. Some experts claim that we derive 80 percent of meaning from nonverbal cues. But, the conclusions drawn only from nonverbal messages can be erroneous. One nonverbal gesture can mean different things to different people, so it’s important to reinforce any nonverbal cues with verbal feedback. Effective feedback is immediate, clear, accurate, specific, and positive. This is what communication researchers have found: Verbal feedback is desirable even when nonverbal feedback is positive and frequent. People want to know whether the pat on the back means “You’re doing great,” “You’re doing better than most beginners,” or “Just keep at it—you’ll catch on eventually.” Reassure people that they’re reading your nonverbal cues correctly. Verbal feedback that accompanies nonverbal communication ensures complete clarity. No facial ex-

pression or gesture, no matter how encouraging or clear you might think it is, can adequately substitute for verbal feedback. Feedback should be well-timed. Immediate feedback is usually more useful than delayed feedback. Delayed feedback has little meaning. For example, responding about a tense meeting that happened five weeks ago won’t be fresh in someone’s mind. The details will be fuzzy. And there’s a chance that the other person won’t even remember what you’re referring to. If the feedback is corrective, change will happen only after you’ve given some response. So, you’re wise to give feedback as soon as possible. If people don’t know they’ve made mistakes, there’s little chance that they will correct them. But sometimes immediacy is not the best option. For example, giving corrective feedback in the presence of coworkers is embarrassing and inadvisable. Or if you give feedback when the person is busy, the feedback probably won’t have much effect because the other person’s mind is elsewhere. You must judge if the climate is right. Undeserved praise does not produce positive results. Unwarranted flattery, like relentless criticism, will cause you to lose credibility. Others will think that you don’t know quality performance when you see it. Or they may think you’re just insincere—so whatever you say won’t mean much. Low amounts of feedback cause low confidence in some and hostility in others. Lack of feedback can be interpreted as a lack of concern. The underlying assumption is that if you had something good to say, you’d say it. Silence is seldom golden because it is open to many interpretations. Absence of feedback can communicate approval, agreement, or consent. Such interpretations can haunt you later.

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www.foodindustrynews.com

Food Industry News® February 2017

People Selling The Industry with Cary Miller

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Netting Stomach Butterflies

Those butterflies that quiver in your stomach are real, medical researchers at Ohio State University say. They’re caused by electrical stimulation in the stomach that increases to the point of discomfort under stress and worry. In a laboratory experiment led by Dr. Larry VandeCreed, OSU researchers discovered strong electrical activity in the stomachs of 20 people who were instructed to concentrate on personal problems, such as a fight with their spouse, a disagreement at work, or the misbehavior of their children.

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This month I am proud to be pictured with the founder and owner of the Pita Inn Restaurants, The Pita Inn Market and Bakery, Falah Tabahi. Falah recently added a new concept to the mix with a restaurant called Zad. The menu for this upscale casual dining operation contains several twists on Pita inn favorites as well as some new, delicious, nutritious and interesting Middle Eastern favorites. Visit Zad at 3910 Dempster Street in Skokie. While you are there be sure to visit their grocery store, Halal Meat Market and Bakery. Musky Mike is with Riverside Foods, a producer of high quality breaded appetizers. Riverside Foods was the first company to pre-portion and bag appetizers, called Super-Samplers. These portion packs of appetizers are designed to cook and be ready all at the same time. No waste, no overcooking of certain items and no forgotten items, just consistent portions every time. You can see Mike’s ad on page 71 of the new Pocket Buyers Directory. Megan Visk and Brian Keller are with the People’s Gas Equipment Rebate Program. If you are buying new foodservice equipment, these people may hep you to save money and get a cash rebate. If you would like to receive rebates which could off set the cost of your new equipment purchases, be sure to reach out to them. It costs you nothing to do so. Omar Martinez is with Desserts Concepts, a firm offering upscale hand made scratch desserts. He is joined by his partner and pastry chef Yukie Kobayashi. These chefs create the most beautiful and tantalizing desserts. If you are interested in having a dessert chef prepare a sampling for your next or banquet menu, contact Dessert Concepts. You can find their phone number listed in our Buyers Directories, under Desserts. Ron Caminiti is the owner of ChiTown Fish & Seafood, LLC, a wholesale cash and carry wholesale fish and seafood business conveniently located on North Elston Avenue. ChiTown Fish & Seafood also offers delivery. Ron has been in the fish and seafood business for over 40 years, and because of this he knows how to buy from the country’s best suppliers while getting the best pricing. Check out ChiTown Fish & Seafood today. Stop in for a look. You will be pleasantly surprised. You can see Ron’s ad on page 19 of this issue.

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Food Industry News® February 2017

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Food Industry Truck Specialists

National News Downtown Kenosha Wisconsin Restaurant Week starts Feb.18thFeb. 26th, 2017. South Beach Wine & Food Festival in Miami presented by the Food Network will be held Feb. 22nd26th, 2017. The Healthcare Packaging and Processing Conference at Pack Expo East will be held in Pennsylvania. JW Marriott debuts a stunning Beach Resort on Marco Island. Following an extensive $320 million renovation facilitated by ownership group Mass Mutual, the Marco Island Marriott Beach Resort, Golf Club & Spa has converted to a JW Marriott luxury property. The Nafem Show is the one place where the business of foodservice equipment and suppliers comes first with 500+ exhibitors, miles of kitchen innovations and priceless connections. The show takes place in Orlando, Florida at the Orange County Convention Center from Feb. 9-11th, 2017. The National Grocers Association (NGA) where Independents gather

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Dunkin’ Donuts and the National Hockey League announced a multi-year agreement, making Dunkin’ Donuts the official U.S. coffee, donut and breakfast sandwich of the NHL®. The partnership, which marks Dunkin’ Donuts’ first national sports league partnership, was officially launched during the 2017 Bridgestone NHL Winter Classic® outdoor game in St. Louis on January 2, 2017.

will be held at the Mirage Hotel & Casino in Las Vegas Feb. 12-15th, 2017. The New England Food Show will be held in Boston at the Boston Convention and Exhibition Center from February 26-28, 2017. As a foodservice advocate, Dannon is dedicated to making a difference and to revolutionizing its products. In April 2016, Dannon announced the Dannon Pledge about sustainable agriculture, naturality and transparency, a multi-year plan to change how it makes yogurt and create more food choices.

CIA graduates (from left) Kwame Onwuachi ‘13, Abraham Conlon ‘01, Roy Choi ‘98, and JJ Johnson ‘07 (Management) were recently named among Rolling Stone magazine’s Breakthrough Rock Star Chefs for 2016. (Photo credits: CIA/Phil Mansﬁeld; Nick Murway; Laylah Amatullah Barrayn.)

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Certain foods are fortified with vitamin D, but that doesn’t guarantee you will get your recommended dosage, according to Prevention magazine. For the elderly, a vitamin deficiency could be serious. In a study at Massachusetts General Hospital in Boston, researchers found that 40 percent of the hospital’s elderly patients with hip fractures had little or no vitamin D in their bloodstreams. Why? One reason is that the elderly don’t drink milk, often believing that it’s only necessary for youngsters’ growing bones. However, Prevention notes that it’s essential for maintaining healthy adult bones, too. To get adequate amounts of vitamin D, drink milk and get plenty of sunshine are needed, according to the magazine.

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Food Industry News® February 2017

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Slowing Down With Age

Look around at any Rolling Stones concert. Aging has a fresher look. Consider the creative and intellectual energies of 90 year old Tony Bennett or other living legends; they just keep going. These people, and countless others, have disproved the stereotype that links old age to a slow-paced life, complete with rocking chair and lapwarmer. As indicated in studies cited in Prevention and Psychology Today, although there is a connection between aging and slowing down, the exact nature of that connection may be surprising. According to Psychology Today, slowing down is inevitable but, paradoxically, a decrease in speed doesn’t necessarily mean falling behind the younger crowd. A study by a University of Missouri psychologist gives an illustration. Researcher Timothy Salthouse tested typing skills of young and old people. Results show that even though the older typists’ reaction time was slower, their speed was equal to that of the younger people. In another experiment, Salthouse discovered why: “There may be limits, but I’m convinced that the older typists have learned to look farther ahead in order to type as quickly as the younger typists.” In other words, they compensated for their slower reflexes by anticipating what was to come. Prevention reports on a study at Dartmouth Medical School: Harold P. Gree-

ley and Alexander G. Reeves found that for each year after age 20, a person loses 1.4 thousandths of a second in reaction time. That means in 60 years, for example, reaction time slows by a mere one-tenth of a second. This study and the typing experiments indicate that while reaction time in older people may be slightly slower, it has little bearing on their level of performance. Whether the task is typing, cutting a loaf of bread, or dialing a telephone number, speed plays a minor role. While quick reflexes are an advantage when it comes to, say, driving a car, older people may compensate for their slightly slower reflexes by being more cautious or by looking ahead (as in the typing experiment). The bottom line is—healthy individuals maintain their reaction time throughout life. Says Dr. Reeves, chairman of the Dartmouth neurology department: “The use of reaction time is a paradigm—we are really testing cognition, or thinking. Generally, 80-year-olds solve problems just as well as 20-year-olds, given just a little more time. People who eat good diets and continue to exercise and be involved in their environments may even improve their brain’s power of cognition.” So perhaps our society should reevaluate its assessment of the elderly. They are far from over the hill. After all, the older rockers may no longer sprint to the mike, but they’re still making us rock.

Eggs Suffer Bum Rap Among the salvos in the cholesterol war is one fired by a Purdue nutritional physiologist who says that “scaring people away from eggs” is cause for concern. Jon Story, of the School of Consumer and Family Sciences, says, “The public has a general misconception that cholesterol is akin to poison and should be avoided. But cholesterol is an essential part of every cell in the body.” The hysteria about cholesterol is almost worse than the cholesterol itself, according to Story. He suggests finding out if you are the kind of person who can regulate your cholestrol level through diet and if cholesterol problems run in your family. “If you recommend to low income people that cholesterol be eliminated from their diets,” Story says, “this may needlessly scare them away from eggs ,” which are an affordable source of high-quality protein.

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The top 10 U.S. counties where cargo theft incidents are reported was topped by Los Angeles County, with 329 thefts reported spanning July 1, 2013, through July 1, 2016. More than a third of those took place at a warehouse or distribution center (DC). The list was compiled with data from CargoNet®, a Verisk Analytics (Nasdaq:VRSK) business, and AFN Logistics. The complete list of counties where cargo theft occurred most frequently is as follows: Los Angeles County, CA Dallas County, TX San Bernardino County, CA Cook County (Chicago), IL Miami-Dade County, FL Harris County (Houston), TX Tarrant County (Arlington/ Fort Worth), TX Middlesex County (Edison), NJ Will County (Bolingbrook), IL Riverside County, CA

If you want media attention for your establishment or product in a magazine or on TV, it’s important you offer the media something worthy of their attention. We asked Julia Shell, an industry public relations professional in the Chicago area, what makes it newsworthy. “Some of the more obvious ways to obtain publicity are to offer a new product, promote a charitable offering, or have a celebrity endorsement. If the product is innovative, the monetary donation or fundraising is large enough, or the celebrity visiting your establishment is notable enough, you may garner interest from the media. A restaurant open– Adapted from www.cargonet.com ing is almost always newsworthy, but your run-ofthe-mill menu offering is not.” Once your doors are open, be sure to find new Trends in Produce ways to stay relevant and interesting to the media. 1. Heirloom fruits You might not have celebrities in your location or and vegetables using your product, but you can hold fundraiser or 2. Unusual/ make cash or in-kind donations. And while it probauncommon herbs bly isn’t newsworthy to promote your spaghetti spe- 3. Hybrid fruits/ cial, if your spaghetti won a local award at a festival, vegetables it just might be newsworthy. 4. Exotic fruit Julia Shell is a notable public relations expert serving many 5. Dark greens food industry businesses for over 20 years. juliashellpr.com

– Adapted from NRA’s What’s Hot Culinary Forecast

CPK Founders Return to Their Roots

Larry Flax and Rick Rosenfield defied industry norms when they founded California Pizza Kitchen in the 1980s, and now the pair are returning to their roots with a new Los Angeles casual-dining pizza concept called Smoke & Stone. They initially considered a fast-casual model for the new restaurant, which is slated to open next year, but Flax said they decided that “with our customer base, people want to be served.”– Adapted from nrn.com

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Food Industry News® February 2017

Complex Asian Food Needs a Complex Wine

Asian cuisine has a varied collection of flavors that make it difficult to find a complementary wine, but more restaurants in the US are rising to the occasion. DanDan in Milwaukee pairs its spicy noodles and other dishes with a blend of gewurztraminer, riesling, pinot gris and muscat that wine consultant Sara Nardi said is “a complex wine with layers, much like our food.”

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Restaurant Concept Trends

Chef-driven fast-casual concepts Food waste reduction Meal kits Pop-up/temporary restaurants Food trucks – Adapted from NRA’s What’s Hot Culinary Forecast

Trending - Perennial Favorites 1. Fish and chips 2. French toast 3. Bacon 4. Mashed/pureed potatoes 5. Barbecue 6. Comfort foods (e.g. chicken pot pie, meatloaf, roasted chicken) 7. Shellfish 8. Cannoli 9. Bread pudding 10. Zucchini – Adapted from NRA’s What’s Hot Culinary Forecast

Washington Wine Doubles

Washington’s wine production has doubled since 2007 to reach a quarter-million tons of grapes. Ste. Michelle Wine Estates CEO Ted Baseler expects growth to continue, predicting the industry will again double in size. – Adapted from Walla Walla Union-Bulletin

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Draining oil off tuna eliminates nearly a third of the calories, half the fat, and even some of the salt. But going one step further is even better: buy water-pack tuna and rinse it to remove most of the sodium.

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Food Industry News® February 2017

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Hugo on Youth

Victor Hugo, the titan of French literature, was once called upon to comfort a friend who had arrived at his fiftieth birthday and was depressed at the idea of growing old. “You should rejoice, my friend,” Hugo told him, “that you have escaped your forties, which are the old age of youth, and have at last arrived at the age of fifty, which is the youth of old age!”

Drugs and Net Misinformation

Taking medication but wondering if there are problems with other meds you’re taking? Don’t trust the internet; ads and fake sites can mask real information that you may need. There’s a free booklet from the Food and Drug Administration that might interest you: Food and Drug Interactions. Their booklet explains how commonly used drugs affect nutritional needs, how some foods affect drug actions, and how to avoid ill effects.

Germs Beating Antibiotics

If your foodservice workers are in contact with the public, there are cautions to consider. A worldwide pattern of increasing numbers of antibiotic-resistant germs has become a serious international problem, according to scientists conducting a three- year study for the National Institutes of Health. The problem is especially acute in developing countries where bacterial and parasitic infections cause the majority of disease, said Dr. Stuart Levy, of Tufts University School of Medicine, who headed the study. In some of these countries, 20 to 30 percent of the prevalent strains of bacteria that cause diarrhea or pneumonia are resistant to commonly used antibiotics, such as penicillin or tetracycline, he said. Misuse and overuse of conventional antibiotics appear to be major causes for the development of the drug-resistant strains.

Health Facts

9/9/16 11:05 AM

Tobacco low-down: Cigarettes, responsible for 350,000 deaths each year, are more addictive than cocaine, heroin, or alcohol. Only one out of four smokers who try quitting succeed, whereas 9 out of 10 alcoholics successfully abstain from drinking. If you’re fast-fooding it, consider roast beef. Tests by the Center for Science in the Public Interest show it’s usually much leaner than hamburger sold in the same restaurant.

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Food Industry News® February 2017

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Fight Back on Plaque Gum disease affects more than 90 percent of all Americans at some time in their lives and is responsible for 70 percent of all tooth loss. Yet less than half of those afflicted get proper treatment. Gum disease is caused by certain strains of bacteria that are naturally present in the mouth. The bacteria cause plaque— a sticky film which, left untreated, irritates gum tissue. This condition, known as gingivitis, can lead to bone loss in the jaw area, causing teeth to loosen. Bleeding, reddened gums and chronic bad breath are all indications of gingivitis. People exhibiting any of these symptoms should seek immediate treatment. To avoid gum disease, you must prevent plaque buildup——that means plenty of proper brushing, flossing, and rinsing. But fighting plaque is a continuous battle for, once removed, it will reappear in a mere 24 hours. Dentists recommend brushing twice a day for a full minute with a soft brush. (A hard brush may cause gums to recede.) Hold the brush at a 45-degree angle, enabling the tips to slide beneath the gum line, and gently wiggle the brush over two teeth at a time. Replace your toothbrush every three to four months. And be sure to choose a fluoride toothpaste—-it kills bacteria. To break up plaque in areas your brush can’t reach, floss at least once a day.

ances account for 50% of pregnant woman developing gingivitis. Limit sugar and carbs, and for those who smoke, a Veterans Administration study shows smoking accelerates bone loss. Those wearing loose or ill-fitting bridgework or Take extra care if preg- crowns have much higher nant as hormonal imbal- chances for gum irritation.

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TAKE TIME Take time to WORK it is the Price of Success Take time to THINK it is the source of Power Take time to PLAY it is the Secret of Perpetual Youth Take time to READ it is the Fountain of Wisdom

Take time to WORSHIP it is the Highway to Reverence Take time to be FRIENDLY it is the Road to Happiness Take time to LAUGH it is the Music of the Soul Take time to DREAM it is Hitching your Wagon to a Star Take time to LIVE

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Food Industry News® February 2017

Watch Your Manners When You Travel Traveling abroad is stressful enough without accidentally offendFOODSERVICE DESIGN, ing the people you’re E Q U I P M E N T & S U P P LY visiting. Check out these warnings from 1071 WEST DIVISION STREET • CHICAGO the BuzzFeed website to steer clear of a faux pas in a foreign nation: l China. Don’t give any kind of gift with the WE’RE EXPERTS ON BRANDS YOU TRUST. number four in it. The We can help determine which piece of equipment is the best solution for your menu, your operation, and your staff. Chinese word for “four” sounds close to the word for “death.” EQUIPMENT l Denmark. You’ll show bad manners if you take the last item of food of a plate. If you want a little more, take only part of it and leave the rest. l India. Use your right hand when eating or passing food, never your left. The left hand FOODSERVICE SUPPLY is considered unclean in India, as well as other places like Africa and the Middle East. l Japan. Don’t stick your chopsticks straight up in a bowl of rice. Rice is presented this way “Call MaCkay Right away!” “Call MaCkay Right away!” during funerals. Doing it at a meal will be seen as bad luck. l Mexico. Your server won’t bring your check to the table before you BLT_CHI_Ad_January2017.indd 1 12/28/16 12:10 PM Specializing In Fast, Expert Repairs Of Refrigeration, Ovens, Specializing In Fast, Expert Repairs Of Refrigeration, Ovens, ask for it, so don’t asHVAC and All Types of Cooking and Food Prep Equipment HVAC and All Types of Cooking and Food Prep Equipment 68% of consumers prefer that condiments for sume he or she isn’t paycall John mackay: call John mackay: Doing business internationally isn’t just for to-go orders come separately. – Source: Technomic’s 2016 Takeout & ing attention to you. BARRIngTOn, SCHAumBuRg & SHOPPIng mAllS In nW SuBuRBS BARRIngTOn, SCHAumBuRg & SHOPPIng mAllS In nW SuBuRBS Off-Premise Dining Consumer Trend Report the big players anymore. A survey by the forl Netherlands. Neveign exchange organization USForex found that er give a knife or any58 percent of small businesses have overseas thing with a sharp edge customers these days, and 72 percent expect to “Call MaCkay Right away!” “Call MaCkay Right away!” (like scissors) as a gift. They’re considered unexpand internationally in 2017. They don’t see lucky. it as a gamble, either: Approximately 96 perl Venezuela. Show cent are confident about their ability to attract up on time for a busicustomers abroad. ness meeting, and you’ll What’s driving the move? Businesses cited Specializing In Fast, Expert Repairs Of Refrigeration, Ovens, Specializing In Fast, Expert Repairs Of Refrigeration, appear Ovens, greedy and rude. access to higher or Food suppliers HVAC and All Types of Cooking and Food Prep Equipment HVAC and Allquality Types ofvendors Cooking and Prep Equipment You’re actually better (43 percent), as well as high-quality talent (42 call JoHn mackay: call JoHn mackay: off being 10 or 15 minpercent). BARRIngTOn, SCHAumBuRg & SHOPPIng mAllS In nW SuBuRBS BARRIngTOn, SCHAumBuRg & SHOPPIng mAllS In nW SuBuRBS utes late.

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Food Industry News® February 2017

Take Advice from These Millionaires No one is born knowing everything about money and finance. The Business Insider website polled a selection of successful businesspeople on what they wish they’d known starting out. Here’s some of their advice: l Lewis Howes, entrepreneur and business coach: “Money comes to you when you are ready for it. Start creating auto payments to your savings and investments early on, even if it’s $10 a month—and then each year increase the auto payments to something that feels uncomfortable, and stick with it.” l Alexa von Tobel, founder and CEO of LearnVest.com: “Start saving for retirement! It’s never too early to put money away towards an IRA. Teens can even contribute money earned from baby-sitting or other jobs, and doing so can go a long way towards building up a sizable nest egg.” l Elliot Weissbluth, CEO of HighTower: “Don’t go into debt unless it’s to make a long-term investment that will pay off in the future, like a home that will increase in value over time or an education that increases your earning power.” l David Bach, founder of FinishRich Media: “In business and life I would tell my younger self to ‘bet on yourself to win.’ You’re going to have big dreams against huge odds, with a goal of being of service to millions of people, and many people will laugh and tell you why it can’t be done by you (and they will all be wrong).” l Jennie Enterprise, founder of Manhattan’s CORE: club: “Invest in your passions and talent first and manage your own world of ideas by developing a monetization strategy.”

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McDonald’s Delivery Service McDonald’s has begun testing delivery at 200 units in Florida, according to the Chicago Tribune. Though the chain currently offers delivery in some markets through third-party DoorDash and Postmates, delivery will be offered in the Miami, Orlando and Tampa areas via UberEats’ appbased service. Some Florida units have teamed up with Uber in the past to promote the chain’s allday breakfast offerings. This delivery partnership comes at a time when the chain looks to modernize its tech offerings, with plans to soon enable smartphone ordering in select markets, something it has trailed other QSR chains in debuting. McDonald’s also aims to roll out kiosk ordering across the U.S. sometime next year. – Adapted

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Extravagant Cocktails

Many of the world’s most expensive cocktails can be found in New York, but cities such as London, Tokyo and Dubai also offer indulgent drinks that can cost hundreds of dollars thanks to rare spirits and glitzy garnishes. Made with The Macallan M scotch, the Billionaires Row Cocktail at the TY Bar in New York sells for $1,210. – Adapted from Business Insider

from the Chicago Tribune

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Decide whether or not the goal is worth the risks involved. If it is, stop worrying. — Amelia Earhart

Top Snack Trend A continued emphasis on creative flavor pairings such as dark chocolate with spicy flavors will be among the top snack trends of 2017, according to Sensient Natural Ingredients. Smoked, charred and burnt, as well as root vegetables should also continue to be popular in snacking, said Sensient Marketing Manager Jean Shieh. – Adapted from FoodNavigator

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Food Industry News® February 2017

Test Your Winter Moods Changing seasons, changing moods. Do you dread the long gray days of winter? Does spring put more spring in your step? Do you feel like smiling back at the sun on a bright day? You may be one of those many people victimized by a condition known as SAD—Seasonal Affective Disorder. If you suffer from the SAD Syndrome, you may take comfort in knowing that there is a scientific and physiological reason for your winter blahs. Technically speaking, the pineal gland in the center of the brain secretes a neuroregulator called melatonin, which is believed to bring on a state of depression. You may find yourself: Sleeping too much, experiencing fatigue in the daytime, gaining weight or having decreased interest in social activities and sex. Take the following winter personality test: l. Do you feel more listless and down in the dumps in late fall and winter? 2. Do you find yourself sleepier and less peppy during cold weather? 3. Do you need more sleep in the winter and still feel tired when you wake up? 4. Do your friends and family comment that you are more sensitive and grouchier during the winter? 5. Do you eat more sweets and starchy foods once chilly weather sets in? 6. Are you more productive in your work during warm weather? 7. Are you more positive about your life and problems during the summer months? 8. Are you convinced winters are getting worse every year? Does every routine of daily life seem more difficult with each coming winter? 9. Do you tend to gain weight every winter? 10. Are you inclined to curtail your social life and fall into a hibernation pattern during cold weather? 11. When you catch a glimpse of yourself in a mirror during cold months, does your face look older or sadder than it does in warm weather? Scoring: Count up all your “yes” answers and give yourself a point for each one. A “no” counts as zero. If your grand total adds up to three or more points, you’re ready for a change. Consider better indoor lighting, a brief getaway, more movement (walks, jogging), and reaching out to others. Light therapy involves using a 10,000 lux light box indoors for about 20-30 minutes each morning. Ask your doctor.

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Food Industry News® February 2017

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Chicago Bars Celebrate Legendary Bartender

Five of Chicago’s top bars recently came together to celebrate the legacy of bartending’s first superstar, 19th century bon vivant Jerry Thomas. Dubbed “Jerry Thomas Celebration”, Chicago bars Violet Hour, Office/ The Aviary, Bar Deville, Spilt Milk and Sportsman’s collaborated with Lucas Bols, the world’s oldest distilled spirits brand and creator of Bols Genever, to salute Thomas. Specialty cocktails were served that inspired by the genever-based drinks created by Thomas more than 100 years ago. The “father of American mixology”, Jerry Thomas was one of the champions of genever, the predecessor of gin and Holland’s national spirit. His star rose through his work in bars in the mid19th century. In his collection of recipes of 1862 (among the first of such books to be published), titled How to Mix Drinks or The BonVivant’s Companion, Thomas included such Genever- or “Holland gin”-based drinks as the Improved Gin Cocktail, Gin Daisy, Gin Sour and many others. To this day many of the cocktails in modern bars trace their roots to the recipes in this book. “Genever was the original cocktail gin,” renowned cocktail historian David Wondrich points out, “and indeed when the great American mixologists of the nineteenth century – the ones who drew the lines we’re all coloring inside today – said ‘gin’, nine times out of ten they meant ‘genever’. It’s what we drank.” Bols Genever, the true spirit of Holland, is made with the knowledge and craftsmanship of over four centuries of distilling by Lucas Bols, the world’s oldest distilled spirits brand from Amsterdam since 1575. Called The Flavor of Pioneers, Bols Genever is made according to the authentic 1820 recipe that is on display at the House of Bols in Amsterdam. For more information, visit www.lucasbols.com

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A Gin for All Seasons

Gin gets the most attention in summertime, but a craft gin with more juniper and spice such as London’s Sipsmith is right at home during the colder months, Joseph Hernandez writes. Botanicals such as coriander, cinnamon and licorice make Sipsmith a welcome cocktail ingredient for any time of year. – Adapted from the Chicago Tribune

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9th ANNUAL BACONFEST Tickets for Baconfest Chicago 2017 are on sale now. On March 31 and April 1, more than 150 of the city’s best chefs will gather together with members of the bacon community to celebrate pork and culinary ingenuity at the ninth annual Baconfest Chicago. Baconfest Chicago 2017 will unfold over the course of three sessions at the UIC Forum located at 725 West Roosevelt, each with its own unique menu of creative bacon dishes and its own lineup of celebrated chefs. Early Bird pricing for General Admission tickets will be $75 plus ticketing fees; Early Bird VIP tickets will go for $175 plus fees. Once Early Bird tickets are sold out, prices rise to $100 for General Admission and $200 for VIP. All ticket holders get access to their selected General Admission session, including unlimit-

ed bacon dishes from more than 50 chefs as well as seven drinks tickets good for beer, wine and cocktails. VIP ticket holders are allowed one hour of early access to the session selected, with no crowds and unfettered access to bacon pleasure. Tickets to the event are on sales now at baconfestchicago.com/ticket. A limited number of discounted Early Bird tickets will be available for purchase. Baconfest Chicago supports the Greater Chicago Food Depository with a donation from event proceeds, a raffle on site and a food drive at the event. Over its eight year history, the event has generated more than $360,000 in donations to the area’s largest food bank. This translates to more than 1.1 million meals for hungry people in our community.

The 18th Annual “Chicago’s Best WingFest” Spreads Its Wings, Adding More Space, More Vendors at UIC Pavilion The 18th Annual WingFest announced that due to the overwhelming popularity of the annual chicken wing festival is moving to UIC Pavilion, a larger venue that can accommodate more people and more restaurants, which means more chicken wings to enjoy. The event includes a nearly endless supply of Chicago’s best chicken wings from area restaurants, competitive wing eating, four categories of wing competition and lots of fun! WHEN: Sunday, March 5, 2017 from 1 p.m. to 5 p.m. WHERE: UIC Pavilion (525 S Racine Ave, Chicago, IL 60607) TICKETS: General Admission Tickets sell for $50 and include admission, allyou-can-eat wings and access to the day’s entertainment. VIP Tickets sell for $100 and include all of the above, plus access to VIP lounges, five drink tickets and a fabulous SWAG bag. Tickets are available on Ticketmaster. Details about participating restaurants, vendors and additional information will be announced at a later date.

New Rules to Care for Your Liver The most important organ in your body that you need to consider when you overindulge is your liver, which plays a key role in the processing and detoxification of chemicals, alcohol, drugs and cholesterol. The liver removes toxins from your body through the production of bile whereby any waste is either transported by the bile into the intestine where it mixes with your faeces and leaves your body or enters the blood stream to be excreted through the kidneys. If you do not look after your liver and it becomes sluggish it will produce less bile, constipation will set in and toxins will be reabsorbed and you will indeed feel grim. Here’s how:

feb 17-24.indd 22

Food Industry News® February 2017

As hard as it may be, try to cut down on alcohol and coffee as they both interfere with liver function. Some foods help your liver to produce more bile: beetroot, garlic, carrots, leafy green vegetables such as kale and spinach, Brussels sprouts, broccoli, cauliflower, sweet potato, onion, parsley, avocados, apples, blueberries, peas, pumpkin and squash. Hot water with the juice of half a lemon and a little cayenne pepper half an hour before eating gently detoxifies the liver. Antioxidants are nutrients found in colorful berries such as blueberries and raspberries. Fresh veggies are also a great source of antioxidants.

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Food Industry News® February 2017

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Many are Living Longer Lives Life expectancy has increased by five years since the year 2000, according to the World Health Organization, but like many things, it’s not evenly distributed. Here’s a look at the average life expectancy at birth in the top and bottom five nations: Highest • Japan • Switzerland • Singapore • Australia • Spain

83.7 83.4 83.1 82.8 82.8

Lowest • Cote d’Ivoire • Chad • Cent. African Republic • Angola • Sierra Leone

53.3 53.1 52.5 52.4 50.1

Women in Japan can expect to live the longest—86.8 years. For men, the highest life expectancy is in Switzerland, where the average male lives to 81.3 years.

Eat These Foods to Stave Off Prostate Cancer

Prostate cancer is one of the most common forms of cancer in men—more than 180,000 cases are diagnosed each year. Diet can be a factor, doctors say, especially one of foods high in saturated fats found in meat and dairy products. Men may be able to reduce their risk of developing prostate cancer by eating more of these healthy foods: ● Broccoli. Benefits: Low in carbohydrates and rich in antioxidants and phytochemicals that may prevent cell changes contributing to cancer. ● Salmon. Benefits: Lots of omega-3 fatty acids that can inhibit prostate cancer. ● Brazil nuts. Benefits: Selenium; six to eight nuts contain 700 percent of a daily serving. ● Tomatoes. Benefits: Lycopene. Men who eat 10 portions of tomatoes a week may reduce their risk of prostate cancer by 18 percent. ● Walnuts. Benefits: Walnuts and walnut oil have been shown to reduce levels of the hormone IGF-1, which has been linked to prostate cancer. ● Coffee. Benefits: Antioxidants, as well as stimulating the body to metabolize sugars more efficiently. Green tea shares similar qualities. ● Carrots. Benefits: Beta-carotene, which turns into to vitamin A and has antioxidant properties.

Points of Interest Stats from Modern Maturity: ■ Each week about 200 Americans reach 100. ■ 56,000 people over 65 marry each year; 10,000 divorce. ■ One in six elders has a child 65 years old or more.

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Food Industry News® February 2017

Why YOU Fail at Marketing

Doing the same thing as you always did is an 8-track: Obsolete.

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By John Graham Marketing is 100% about what customers want. To put it bluntly: if you talk about your company, visitors will run. Why? They care about themselves, not you. Next, ask yourself: What’s your strategy? Marketing rarely fails because of a lack of interest, ideas, or even adequate resources; it fails when it doesn’t turn prospective buyers into believers. It’s why marketing budgets are cut and market managers last a year or two and move on. Then, they do it again. So, what will make marketing work? What should a company do to get it’s marketing on the right track and keep it there? The answer is in asking the right questions: n What’s your message? n Why should anyone want to do business with you? n What sets your company apart from the competition? n What are your customers’ complaints or likes about you? How do you know what your customers think about you? Ask them. Get on the phone, use surveys, or, better yet, go see some of them. That’s right, in person. They’ll get excited to see you, instead of an invoice. Here are possible components of a marketing plan: n Social marketing. Explore Facebook, LinkedIn, Twitter, Pinterest, Instagram, YouTube, and Yelp, but don’t dilute your efforts by trying to be everywhere. n eNewsletters. Capture interest by sharing your knowledge and experience, as well as customer testimonials, along with periodic helpful alerts. n Events, webinars, and podcasts. Make sure the content is always customer-focused. n Group presentations. Identify and contact relevant groups, along with asking customers for suggestions. n Charitable support. Partner with a charity where you can leverage your company’s capabilities and make it your corporate mission. n Advertising. Both online and print ads do well if your choices are well researched. Consider Facebook advertising. n Website. Think of your website as a resource for attracting customers. Focus the content on what interests them, what they want to learn not what you want to sell. n Bylined articles. Demonstrate your competence with both short pieces and longer articles. Post on LinkedIn, and send to trade and general online and print publications. n Videos. 45 to 90 seconds. Demonstrations, customer testimonials, but no talking heads. n How can you keep your marketing on track? The effects of marketing are cumulative, not instantaneous. It takes more time for some. They want to be sure before they buy and that doesn’t happen quickly. Unfortunately, too many marketers fall into the trap of quitting too soon. What’s important is being there when customers are ready to buy. Competitors are always ready to strike, and that’s why consistency is marketing’s “secret juice” that goes a long way in bulletproofing customers. When customers know why they are doing business with you, they stay with you, and they are also more likely to make referrals. John Graham of GrahamComm is a marketing and sales strategy consultant and business writer. He is the creator of “Magnet Marketing,” and publishes a free monthly eBulletin, “No Nonsense Marketing & Sales Ideas.” Contact him at johnrgraham.com.

Repairing Complaints

When gathering facts about a complaint, try these suggestions: n At all costs, don’t become defensive; it only adds fuel to the customer’s ire. n Assume an attitude of genuine concern and demonstrate a true willingness to help. n Listen carefully and make sure you understand their position. n If the conversation is face to face or on the phone, ask the customer if you may take notes. Notes provide details when you present the problem to your boss. The customer will know that you’re serious about getting the information correct. If your company has forms for this purpose, use them. n Summarize the complaint back to the customer to ensure that all details are included and correct. Make any changes if necessary. n Discuss possible action. Ask the customer how he or she would like the problem resolved. Don’t promise anything that you might not be able to deliver. When in doubt, let your boss decide. n If you have the authority to solve the particular problem, do so as quickly as possible. If not, confer with your boss, letting him or her know all the details. n Provide all the information the customer needs. Give the customer: your name; the name of any other employee involved; the correct phone number or address; order number; and other information unique to your company or organization. n If it’s a written complaint, try to get all salient information for your boss. Your “legwork” will be useful and appreciated. Just by hearing customers out, you have done a lot to eliminate their discontent, and to establish loyal customers for life. Good corrective action makes for strong bonds between a company and its customers. —9 to 5

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CHEF PROFILE Mike Artlip CEC, CCE, CHERestaurant Great Lakes Naval Base Ouellete Hall, Galley 535, 315 Evans Ave, Bldg., Great Lakes Illinois 60088 Birthplace: Belvidere, IL Current Position: Assistant Director of Foodservice Operations First Foodservice Job: Pot washer Favorite Food: Fried chicken Awards/Honors: Sears Foundation Educator of the year; United Methodist Church Educator of the year; ACF Central Region Food Service Educator of the year; ACF Windy City Culinarians Chef Professionalism Award Memorable Customers: Trisha Nixon, the musical group Sha-na-na Worst Part of Job: As an educator - issuing grades Most Humorous Kitchen Mishap: Crazy customer came into the country club dining room on roller skates. Slipped and went head ﬁrst into a commemorative cake. Favorite Food to Prepare: Roasting meat What part of the job gives the most pleasure: The smile on a satisﬁed patron’s face. If you couldn’t be a chef, what would you be and why: A tradesman, plumber, electrician, whatever. I like to work with my hands. Best advice you ever got was: You can learn something from anyone. Where do you like to vacation: At home with the family What do you enjoy most about FIN: “Chicagoland news”

Garlic Breath? Try These After researchers at Ohio State University tried a variety of methods to counteract garlic breath, the simple winners to fighting it are to chew raw mint leaves, lettuce or raw apples.

Wine Fights These Wine can fight depression, diseases of the upper respiratory tract, lung ailments like bronchitis, asthma, middle-ear infections and others. Red wine’s secret ingredient, resveratrol, fights the bacteria associated with a range of upper respiratory problems normally treated with antibiotics. As an antidepressant, it follows the same neural pathways as prescribed drugs with the same biological effects as ketamine.

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The Changes To Old Review Methods

Many Fortune 500 companies have ditched formal reviews. But without them, performance evaluation becomes a black box. Ratings still exist—employees just can’t see them. They’re done subjectively, behind the scenes, without input from the people being assessed. That’s why companies like Facebook are keeping performance evaluations—to help ensure fairness, transparency, and talent development. These leaders believe that building a culture that recognizes and rewards growth will mitigate the risks of reviews and is more constructive than eliminating them. Different places use different cadences depending on the nature of the work and the deliverables. Managers are expected to hold regular one-to-ones with all their direct reports to touch base on priorities and progress and provide coaching and development. This is a great time for people to share smaller bites of real-time feedback with their managers, and vice versa. Most teams also do an informal midcycle check-in, which is an opportunity to step back to discuss progress on goals. –HBV

BEATING BURNOUT Stress is a fact of professional life, but extreme pressures can lead to burnout, which has three symptoms: exhaustion, cynicism, and inefficacy. While the solution may be a job change, you can also take steps toward recovery and prevention: Prioritize your health, determine which aspects of your situation are inflexible and which can be changed, reduce exposure to the most stressful activities and relationships, and seek helpful interpersonal connections. –HBV

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Food Industry News® February 2017

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Sunday Night Blues

Many of us are filled with dread at the prospect of a new week; somehow, our two-day respite never seems quite long enough. Psychologist Julie Ménard and Belgian neurocognitive behaviorist Brigitte Durruty weigh in on having happier Mondays: 1: In the evening, take a long bath, share a meal with loved ones or phone a friend. Whatever you do, make sure it’s enjoyable. 2: Rather than view the Sunday night blues as your enemy, consider them a sign. Take a step back and ask yourself what your anxiety is all about. Do you need to sleep more, for example? Have you overloaded your upcoming week with personal and professional commitments? Maybe it’s time to slow things down a little.

Julia Child Would Be Thrilled: Most Americans Prefer to Cook at Home

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Cooking at home is still the preferred way to prepare a meal for 98% of Americans, according to a new survey by ReportLinker. In a way, this finding could be viewed as surprising. After all, Americans have plenty of choices for meals. Restaurants, fast food, and the grocery’s prepared meals all compete for a share of the family food budget. Yet, despite this wide array of options, more than a third of Americans say they cook at home daily, and 50% say they cook between three and six days a week, ReportLinker says. Retirees and those who are at home all day are more likely than full-time employees to cook each day. But cooking remains popular for two noteworthy reasons: it’s inexpensive and healthier. Thirty-one percent of Americans say the lower cost motivates them to cook at home, while 22% say their desire for healthy fare drives them into the kitchen, according to the survey. One in five Americans say they prefer cooking at home because it gives them better control over what they eat. With the popularity of television cooking shows, recipe websites, and celebrity chefs, it is somewhat surprising that more Americans don’t cite a passion for cooking as one of their top three reasons for preparing meals at home. Only 13.7% of Americans said their love of cooking was the primary reason they spent time in the kitchen.

In addition, 28% of all Americans say they prefer to use their own recipes, rather than turn to cooking blogs and websites for inspiration. One in five respondents say whatever foods are in their refrigerator or pantry is mostly likely to determine what they cook for dinner that night. For busy families, time presents a significant obstacle to putting a healthy meal on the table. After all, a cook needs to devote at least a small portion of their day to shopping, preparing, and cleaning up after a meal. But long commutes and the demands of family activities make carving time for a home-cooked meal challenging. Still, more than half of Americans say they’re able to find between 31 and 60 minutes each time to prepare a meal, according to ReportLinker. Of these, 26% say it’s worth the time to be able to serve a healthy meal, and 12% do it because they believe it’s the best way to gather the family together. But one of the more interesting avenues they’re exploring are meal-kit delivery services. This emerging trend is led by startups such as Blue Apron, a subscription service that packages ingredients together with recipes and delivers a kit right to the cook’s doorstep. Kits range in price from $60 to $140 and include up to four recipes a week for a family of four. In the ReportLinker survey, 15% of Millennials said they had used one of these services in the last year, compared to just 10% of all Americans.

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Food Industry News® February 2017

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Curing The Obnoxious Employee

Employees occasionally exhibit unattractive traits. Some may be egotists who can’t accept the fact that they may be able to learn from others. Some may be so ambitious, they think that undermining another worker is part of the accepted state of affairs. And some may look down on those who are lower than they in the corporate hierarchy and treat them with obvious disdain. In short, some employees (and let’s face it, executives too) are downright obnoxious. Most eventually get their comeuppance, but others seem to get away with murder month after month after month. What can you do about these walking insults to decent behavior? Some suggestions: ■ Most people learn the penalty of misbehaving by feeling the hard knocks that others give them when they behave that way. Letting them get the cold shoulder from colleagues, or being left out of the social niceties of the work group, is one way. Obnoxiousness as a system of establishing worth is a self-feeding device. If it works once, it will be tried again. If

Food Industry News® February 2017

it produces only hard knocks or slapped wrists, it will be used with more reluctance and, perhaps, eventually abandoned. ■ A knuckle-rapping by the boss can be equally effective if done early. ■ For the person who has an advanced case that is causing overall productivity and quality to suffer, there is no cure unless the individual recognizes the condition and tries to control it. Normally the individual’s supervisor can point out that his or her work and personal progress are being adversely affected by these tantrums, and can seek agreement that the condition exists and needs improvement. This is often why slow work and occasional lapses are to be expected, coupled with some guilt afterwards. Failing this, the supervisor might seek professional advice. An unjustified feeling of superiority can be brought into line by putting the individual in a spot where he or she can taste failure and, just maybe, grow acquainted with that old-fashioned but very important quality, humility. —Today’s Supervisor

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Negotiating Tips The following are a few other dos and don’ts to follow when you’re seeking an integrative solution. First, here are things to avoid: Bargaining based on positions. If parties take positions, time is wasted on posturing. People become ego-involved and are afraid of losing face if the other party’s demands win out. Then there’s little room to maneuver, resulting in a deadlock. Either-or thinking. Don’t lock yourself into this way of thinking. It’s not a case of win or lose. There are nearly always other alternatives. An attempt should be made to search for commonalities. Now, here are some things that you should actively do in a negotiating situation: Consider alternatives. Roger Fisher and William Uhrey in Getting to Yes suggest that before you begin to negotiate, you should develop your BATNS—Best Alternative to a Negotiated Settlement. It’s important, they suggest, to know beforehand what you intend to do if you can’t agree. Insist on objective standards. Negotiations should be based on a set of principles: fairness, the golden rule, equal treatment, etc. Clarify interests. It’s important to see what the other side really cares about. The tendency is to assume the other side wants the opposite of what you want, but that isn’t always so. Get closure on your agreement. When the negotiation session ends, get closure by summarizing what has been agreed on in writing. It’s important to state specifically what it is that is being agreed upon. It may even be necessary to paraphrase what the other party said to that person’s satisfaction before leaving the bargaining table. — “Resolving Conflict Through ‘Win-Win Negotiation, ” Dr. Philip I. Morgan, Management Solutions

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feb 25-32.indd 29

How To Destroy Your Enemies

The workplace is no place for a popularity contest, but workplace foes can affect your success. Could you get that promotion, or would someone in the office be “running interference” against you? You might hate office politics and you wouldn’t “butter anyone up” to advance yourself. That’s an admirable trait, but unfortunately, politics are probably here to stay, and you need support. Abraham Lincoln said, “I destroy my enemy when I make him my friend.” Here’s how: Make a list of everyone you work with and include coworkers in other departments you interact with. Realistically estimate who you can count on for support. Next, determine acquaintances; people who are nice, but neutral. Finally, ferret out those people you think are against you. Now, you want to convert enemies on your list into friends. First, you must determine to the best of your knowledge why these people are against you. Some workplace antagonisms develop be-

cause people feel they’ve been wronged somehow. Others are jealous of individual successes. Sometimes all it takes is a simple misunderstanding, an impatient word, or a harsh look to set the scene for hostility. The first question is “why?” Why is Edna against me? Why is Murray always so antagonistic? Evaluate honestly if their feelings are justified. Hostility only breeds more hostility. If you have wronged your workplace “enemy,” make amends. Pride is healthy tonic if you swallow it wisely. If an apology is called for, face up to it. Talk it out. You might be surprised by the messages you send unconsciously. What if you’ve been judged unfairly? Offer compromise if possible. Don’t underestimate the power of “turning the other cheek.” Go for a “winwin” outcome. Then, you count on each other for support later on—personally and professionally. If you make a friend of an enemy, everyone benefits because discord is kept to a minimum. —Excerpted from Raymond Dreyfack

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Use The Power Of Effective Questions The ability to ask questions is not only a requisite skill for gathering information; it is also a useful means of discovering attitudes, arousing interest, putting across a point of view, overcoming antagonism, and helping another person to crystallize his or her thinking. Here are some check points on asking questions that should prove helpful in almost any kind of situation. 1. Begin with friendly, easily answered questions. 2. Know what you want your question to achieve. Are you seeking information? Asking a favor? Building a positive response frame of mind in the other person? What’s your point?

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3. If you want to draw out the person, avoid questions that invite simple yes or no answers. 4. Avoid getting too personal with your questions. 5. Put your question in terms the other person can understand. 6. Allow the other person some time to think before answering your question. 7. Don’t interrupt an answer to ask another question unless it is absolutely necessary. 8. Avoid coming across like a crossexaminer. 9. Don’t ask questions that are merely designed to display your own knowledge of a subject. 10. Try not to lead a speaker away from his or her train of thought by your questioning. —Today’s Supervisor

Food Industry News® February 2017

Employees Need Clear Guidance

To give their best performance, employees need your help. They can’t aim their arrows for maximum points unless they can see the target clearly, know how they will be scored and receive coaching on their shooting. To be successful, employees need clear, stable targets that are within range. Performance standards that are part of their job descriptions should provide these targets. But most job descriptions are written for recruitment purposes. Often, manuals that have not updated descriptions miss changes in technology, or are too dated to provide current guidance. No wonder that employees’ perceptions of their jobs based solely on their reading of job descriptions are so often wrong. When was the last time you and your staff compared understanding of their jobs? To find out how your understanding of an employee’s job compares with that of the employee, ask him or her to write a current description of the work. Independently do the same. You may be surprised by the differences. An up-to-date job description can eliminate much of the misunderstanding. Such a description should include the major tasks, roles and responsibilities of the job, comparative importance of the different tasks and the amount of time that should be spent on each. This is often neglected in job descriptions, although time is money and without direction employees may spend valuable time on tasks that are not worth the expenditure. Coaching and performance feedback can improve one’s score on performance rating sheets. Effective feedback doesn’t mean once or twice-a- year appraisals; it means ongoing coaching and review of progress. Understanding and achieving standards of performance are easier for your employees if you provide them with feedback that is: n Honest. If the archer’s arrows are barely hitting the target yet you keep saying, “wonderful,” you not only haven’t helped the archer improve, you’ve confused him or her as well. The archer won’t even know that improvement is needed. n Specific. Telling someone the arrow was too far .- from the bull’s-eye isn’t as helpful as saying it was six inches too far to the left. An employee should be told as clearly as possible why his or her performance was 3 below par. If feedback is too general, subordinates will be frustrated... And fail. n Behavior-oriented. It is easier for an employee to accept feedback when it describes specific behavior than when it makes judgments about the employee as a person. Encourage constructive communication. n Constructive. Managers need to identify not only what is wrong but how it can be redirected to be correct. If effort is going in, all that is needed is pointing the right direction to reach mutual goals effectively.

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Food Industry News® February 2017

Page 31

How’s Your Credibility?

CHEF PROFILE

Turon Cummings ConEcepts Joliet LLC 3340 Mall Loop Drive Joliet, Illinois, 60631 Birthplace: Chicago Current Position: Owner/Creative Chef First Foodservice Job: Grocery Store Favorite Food: Breakfast Awards/Honors: 3-Time Culinary Fight Club Champion 3-Time Top 10 World Food Championship Chicago’s Best Burger & Sandwich Memorable Customers: Customers that are foodies and love to try new food Worst Part of Job: Staff Issues Most Humorous Kitchen Mishap: Dropped a full hotbox of food while unloading for a catering event. Glad I made extra food since there was no time to make more. Favorite Food to prepare: Breakfast & Sandwiches What part of the job gives the most pleasure: Being able to make someones day with good food If you couldn’t be a chef, what would you be and why: I would be a motivational speaker. I would want to share all of my experiences with others so they can leave from my mistakes and hopefully save money and time. Best advice you ever got was: Success is something that is a continued learning process. Where do you like to vacation: Alaska or Antarctica What do you enjoy most about FIN: The creative stories, food ideas and overall conscience of food professionals all over.

Emailed Memos Drive Us Nuts Some people love emailed memos. They shoot emailed memos to everybody in sight, even to an associate who happens to be in the next cubical. Why? Who knows. Perhaps it gives them a sense of importance to send written notes, or perhaps they love to sign their names to little messages. Maybe they’re lazy, maybe they’re unwilling to see feedback. In any case, wouldn’t a brief face-to-face conversation accomplish the same thing and save time and money, too? And that bit of oral communication is more friendly than a few strokes of the company keyboard.

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What is credibility? To be credible, says the dictionary, is to be worthy of belief and praise. And, of course, the key word here is belief To be believed is to be trusted, and trust is the key to working successfully with other people. How can you build and maintain credibility? ■ Be consistent. Generally, people are more comfortable if they can anticipate consistent behavior from others. This doesn’t mean you must be rigid in your actions. It does mean that you should routinely treat people with honesty and sincerity. ■ Keep your promises. Follow through on plans and pledges made in meetings, over the phone, or at lunch. Do things in the way and at the time you say you will. ■ Be available and discreet. People respect others who seem to understand them and are willing to listen. Let people know you’re available for advice and help, but be sure not to break any confidences. ■ Anticipate “bumps.” People with rock-solid credibility get things done by watching for bumps in the road and then avoiding them. Having the confidence to look ahead and face the truth shows your determination to get the job done right. ■ Develop your expertise. People believe those who know what they’re talking about.

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Food Industry News® February 2017

What’s Your Fantasy? Do most people fantasize about sex? Yes...a great deal. According to information gathered by Boardroom Reports, sexual fantasy is more frequent in people who feel sexually inhibited or deprived, but it’s also common for most other individuals. Most of us are used to discussing other types of dreams or fantasies, but sexual fantasies are being talked about more and more. This may lead to greater variety and fulfillment in sexual relationships, according to the report. As people grow older, sexual fantasies and dreams usually become less prevalent. Up to about age 50, sexual fantasies are equally common among men and women. After 50, fantasies are more common among men.

counting calories? Keep a Diary

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Page 34 COFFEE Farmer Brothers Coffee ..................................... 312-437-1818 Ronnoco Coffee ................................................. 630-669-2885 COFFEE & TEAS Julius Meinl Coffee N Tea .................Page 31 ... 773-954-7571 Royal Cup Coffee .............................Page 22 ... 630-254-3365 Ronnoco Coffee ................................................. 630-669-2885 COFFEE HOUSE PRODUCTS Ronnoco Coffee ................................................. 630-669-2885 COFFEE ROASTERS Tec Foods Inc ...................................Page 30 ... 773-638-5310 Ronnoco Coffee ................................................. 630-669-2885 Tugboat Coffee .................................................. 630-390-6613 COFFEE-GOURMET & SPECIALTY Julius Meinl Coffee N Tea .................Page 31 ... 773-954-7571 Ronnoco Coffee ................................................. 630-669-2885 COFFEE-ICED & COLD BREWED Ronnoco Coffee ................................................. 630-669-2885 COLD STORAGE Perishable Distribution Solutions ....................... 888-491-1641 COLD STORAGE-PORTABLE Portable Cold Storage ......................Page 03 ... 800-535-2445 COMBI-STEAMERS Rational USA ..................................................... 888-320-7274 CONSTRUCTION COMPANIES Walter Daniels Construction .............Page 16 ... 773-775-0170 CONSULTING & DESIGN A D E Foodservice Equipment ............................630-628-0811 CONTRACT LABOR SERVICES Atlas Employment Services ..............Page 13 ... 847-671-1557 CONTRACT MANUFACTURING Bistro Soups (Div of Vienna Beef) ....Page 29 ... 773-278-7800 CORNED BEEF HASH Menza Foods ....................................Page 39 ... 630-230-0332 CORNED BEEF-FRESH Vienna Beef ......................................Page 25 ... 773-278-7800 EX-Cel Corned Beef .......................................... 312-666-2535 CORPORATE GIFTS Vienna Beef ......................................Page 25 ... 773-278-7800 DAIRY-PRODUCTS Instantwhip Chicago .........................Page 19 ... 800-933-2500 DELIVERY-VEHICLES DCI Central .......................................Page 16 ... 800-468-7478 DESSERTS Gerhard’s European Desserts ..........Page 23 ... 847-234-0023 Algelato Chicago................................................ 847-455-5355 Dessert Concepts .............................................. 773-640-4727 Eli’s Cheesecakes ............................................. 773-736-3417 DESSERTS-WHOLESALE Lezza Spumoni & Desserts ..............Page 28 ... 708-547-5969 DIRECT MAIL PROGRAMS Food Industry News ........................................... 847-699-3300 DIRECT TV BKS Enterprises .................................................847-352-1118 DIRECTV All Sports Direct ................................................. 630-918-3000 Prime Time Sports ............................................. 847-637-3500 DISHWASHER-LEASING & RENTAL Lee’s Foodservice.............................Page 04 ....800-728-1102 Cintas Corporation ............................................. 630-543-3666 DISTRIBUTOR SALES REPS Jeff Goworowski ................................................ 773-851-7833 DRAPERY CLEANING ON SITE Sexton Complete Care .......................................847-827-1188 DUCT CLEANING Averus...............................................Page 06 ... 800-393-8287 Enviromatic Corp of America ............Page 23 ... 800-325-8476 Black Diamond Plumbing & Mech. .................... 866-855-2932 Olympia Maintenance ........................................ 708-344-0344 ELECTRICAL REPAIR & MAINTENANCE Mackay Heating & Mechanical .........Page 18 ... 847-381-0448 Black Diamond Plumbing & Mech. .................... 866-855-2932 ENERGY BROKER Century Energy Solutions .................Page 02 ... 630-817-3164 ERP SOFTWARE-FOR DISTRIBUTORS TopshelfDS .......................................Page 31 ... 770-883-7441 ESPRESSO COFFEE EQUIPMENT United Fast Food & Beverage ........................... 847-928-0026 ETHNIC FOODS Kikkoman Sales USA........................Page 46 ... 630-954-1244 FAUCETS Faucet Shoppe The ..........................Page 14 ... 773-478-3890 FILM-CUSTOM PRINTED Prairie State Group ............................................ 847-801-3100

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DIRECTORY FILTERS-EXHAUST SYSTEMS Averus...............................................Page 06 ... 800-393-8287 Olympia Maintenance ........................................ 708-344-0344 FIRE ALARM REPAIR & TESTING Valley Fire Protection ......................................... 630-761-3168 FIRE SUPRESSION SYSTEMS Averus...............................................Page 06 ... 800-393-8287 Fox Valley Fire & Safety .................................... 847-695-5990 Henrichsen Fire & Safety Equip......................... 800-373-9714 FIRE-EXTINGUISHERS Averus...............................................Page 06 ... 800-393-8287 Henrichsen Fire & Safety Equip......................... 800-373-9714 FIRST AID-EQUIPMENT & SUPPLIES Afﬁrmed Medical Service ................................... 847-322-9185 FISH ChiTown Fish & Seafood ..................Page 19 ... 800-574-7748 FLATBREADS Grecian Delight Foods ....................................... 847-364-1010 FLEXIBLE PACKAGING Prairie State Group ............................................ 847-801-3100 FLOOR CLEANING-REFINISH & REPAIR Sexton Complete Care .......................................847-827-1188 FOOD BROKERS UJ Marketing...................................................... 847-668-9068 FOOD DISTRIBUTORS Devanco Foods.................................Page 17 ... 847-228-7070 Tec Foods Inc ...................................Page 30 ... 773-638-5310 Alfa Restaurant Supply ...................................... 773-588-6688 Anichini Brothers................................................ 312-644-8004 Chef’s Quality Meats.......................................... 708-333-0880 Christ Panos Foods ........................................... 630-735-3232 Cugini Distribution.............................................. 708-695-9471 GFS Distribution ................................................ 800-968-6391 Grecian Delight Foods ....................................... 847-364-1010 Kronos Foods .................................................... 800-621-0099 US Foods ........................................................... 800-323-1004 FOOD EQUIPMENT Bob King Auctions.............................Page 14 ... 847-363-2268 FOOD EQUIPMENT MANUFACTURERS Sammic Corp ..................................................... 224-307-2232 FOOD PROCESSING EQUIPMENT CONTROLS Lumenite Control Technology ...........Page 45 ... 847-455-1450 FOOD PRODUCTS Devanco Foods.................................Page 17 ... 847-228-7070 Menza Foods ....................................Page 39 ... 630-230-0332 Tec Foods Inc ...................................Page 30 ... 773-638-5310 GFS Marketplace ............................................... 800-968-6525 Grecian Delight Foods ....................................... 847-364-1010 Neil Jones Food Company ................................ 800-543-4356 Riverside Foods ................................................. 800-836-8303 FOOD PRODUCTS-PREPARED Captain Ken’s Foods ........................Page 12 ....800-510-3811 FOOD-DISTRIBUTION SOFTWARE TopshelfDS .......................................Page 31 ... 770-883-7441 FOOD-PRODUCTION SOFTWARE TopshelfDS .......................................Page 31 ... 770-883-7441 FOODSERVICE DISTRIBUTORS GFS Distribution ................................................ 800-968-6391 FOODSERVICE EQUIPMENT Leach Food Equipment Dist .............Page 13 ... 815-712-7707 March Quality Used & New Equip ....Page 15 ... 800-210-5895 Losurdo Inc ........................................................ 630-833-4650 Rational USA ..................................................... 888-320-7274 Thunderbird Food Machinery............................. 866-451-1668 FOODSERVICE EQUIPMENT & SUPPLIES Boelter Foodservice Equip & Supply Page 18 ... 888-263-5837 Alfa Restaurant Supply ...................................... 773-588-6688 FOODSERVICE EQUIPMENT-REPAIR CSI - Coker Service Inc ....................Page 21 ... 888-908-5600 Mackay Heating & Mechanical .........Page 18 ... 847-381-0448 Cobblestone Ovens ........................................... 847-635-0172 FOODSERVICE- LAYOUT & DESIGN A D E Foodservice Equipment ............................630-628-0811 Losurdo Inc ........................................................ 630-833-4650 Sarfatty Associates .............................................847-920-1100 FOODSERVICE-EQUIPMENT PARTS CSI - Coker Service Inc ....................Page 21 ... 888-908-5600 Cobblestone Ovens ........................................... 847-635-0172 FOODSERVICE-SUPPLIES Ramar Supply Co .............................Page 32 ... 708-233-0808 GFS Marketplace ............................................... 800-968-6525 FREEZER & REF TRAILER RENTAL/LEASING Portable Cold Storage ......................Page 03 ... 800-535-2445

Food Industry News® February 2017 FREEZERS-ALL TYPES Custom Cooler & Freezer .................Page 08 ... 630-879-3131 FRYERS FSI/Foodservice Solutions ................................. 847-719-6088 GASKET REPLACEMENT SERVICE Hands on Gaskets & Hardware ......................... 708-641-7007 GELATO Palazzolo’s Artisan Dairy ..................Page 41 . 800-4GE-LATO Algelato Chicago................................................ 847-455-5355 GELATO EQUIPMENT & SUPPLIES Kool Technologies.............................Page 27 ... 630-483-2256 Palazzolo’s Artisan Dairy ..................Page 41 . 800-4GE-LATO GENERAL CONTRACTORS Walter Daniels Construction .............Page 16 ... 773-775-0170 GIARDINIERA Authentic Barnds ..............................Page 10 ... 708-749-5430 E Formella & Sons ............................................. 630-873-3208 V Formusa Company ......................................... 847-813-6040 GLYCOL REFRIGERATION SYSTEM & REPAIR Mackay Heating & Mechanical .........Page 18 ... 847-381-0448 GOURMET-FOOD PRODUCTS Viola Imports ...................................................... 847-690-0790 GPS VEHICLE TRACKING Air Corp Wireless ..............................Page 04 ... 630-514-9333 GREASE REMOVAL SERVICE DarPro Solutions/Darling Int’l............................. 708-388-3223 Kaluzny Bros Inc ................................................ 815-744-1453 GREASE TRAP PUMPING SERVICE Tierra Environmental ........................Page 42 ... 888-551-1998 DarPro Solutions/Darling Int’l............................. 708-338-3223 Kaluzny Bros Inc ................................................ 815-744-1453 GREASE-EXHAUST CLEANING Averus...............................................Page 06 ... 800-393-8287 Enviromatic Corp of America ............Page 23 ... 800-325-8476 Olympia Maintenance ........................................ 708-344-0344 GREEK FOOD PRODUCTS Devanco Foods.................................Page 17 ... 847-228-7070 Grecian Delight Foods ....................................... 847-364-1010 Kronos Foods .................................................... 800-621-0099 Olympia Food Industries .................................... 773-735-2250 GYROS Devanco Foods.................................Page 17 ... 847-228-7070 Grecian Delight Foods ....................................... 847-364-1010 Kronos Foods .................................................... 800-621-0099 Olympia Food Industries .................................... 773-735-2250 HAMBURGER PATTY MANUFACTURER Devanco Foods.................................Page 17 ... 847-228-7070 HEATING & AIR CONDITIONER SERVICE & REP Mackay Heating & Mechanical .........Page 18 ... 847-381-0448 Mechanical 24...................................Page 41 ... 847-987-9738 Black Diamond Plumbing & Mech. .................... 866-855-2932 HEATING & COOLING-INSTALLATION & REPAIR Polar Refrigeration ............................................. 630-670-6890 HOOD & EXHAUST-CLEANING Averus...............................................Page 06 ... 800-393-8287 Enviromatic Corp of America ............Page 23 ... 800-325-8476 Olympia Maintenance ........................................ 708-344-0344 HOOD & EXHAUST-SYSTEMS Belvin/J&F Sheet Metal Co ................................ 312-666-5222 HOOD SYSTEMS-FIRE Averus...............................................Page 06 ... 800-393-8287 HOT DOGS Vienna Beef ......................................Page 25 ... 773-278-7800 Crawford Sausage ............................................. 773-277-3095 Red Hot Chicago ............................................... 800-249-5226 HUMAN RESOURCES ADP ................................................................... 847-507-4210 HUMMUS & SPREADS Grecian Delight Foods ....................................... 847-364-1010 ICE CREAM Chocolate Shoppe Ice Cream...........Page 20 ... 608-221-8640 Fox Valley Farms ..............................Page 15 ... 630-231-3005 Homer’s Gourmet Ice Cream............Page 23 ... 847-251-0477 Instantwhip Chicago .........................Page 19 ... 800-933-2500 Palazzolo’s Artisan Dairy ..................Page 41 . 800-4GE-LATO Algelato Chicago................................................ 847-455-5355 ICE CREAM-EQUIPMENT & SUPPLY Kool Technologies.............................Page 27 ... 630-483-2256 ICE CREAM-YOGURT Instantwhip Chicago .........................Page 19 ... 800-933-2500 ICE MACHINE REPAIR & SANITIZING Ice Solutions 24 ................................................. 847-987-9738 Major Appliance Service .................................... 708-447-4100

ICE MACHINES-SALES-RENTAL OR LEASING Empire Cooler Service ......................Page 21 ... 312-733-3900 Easy Ice ............................................................. 866-327-9423 ICE-MAKING EQUIPMENT/REPAIR & SERVICE Mackay Heating & Mechanical .........Page 18 ... 847-381-0448 ICE-SCULPTURE AAA Nadeau’s Ice Sculptures ............................ 708-366-3333 ILLINOIS FOOD PRODUCTS Illinois Dept of Agriculture .................................. 217-782-5809 INSURANCE Jos Cacciatore & Company ..............Page 33 ... 312-259-8200 Society Insurance .............................Page 02 ... 888-576-2438 Caro Insurance Services ................................... 708-745-5031 Concklin Insurance Agency ............................... 630-268-1600 ISU Northwest Insurance Services .................... 888-366-3467 The Horton Group .............................................. 312-989-1410 INSURANCE SERVICES Clermont Specialty Managers............................ 312-881-1457 INSURANCE-INDUSTRIAL & COMMERCIAL Jos Cacciatore & Company ..............Page 33 ... 312-264-6055 INSURANCE-RESTAURANT Heil & Kay Insurance Agency ............................ 847-258-5310 INTERIOR DESIGNERS Sarfatty Associates .............................................847-920-1100 INTERNET ADVERTISING Food Industry News ........................................... 847-699-3300 INVENTORY CONTROL Sculpture Hospitality .......................................... 773-454-1300 ITALIAN BEEF Authentic Brands ..............................Page 10 ... 708-749-5430 Bari Beef ...........................................Page 08 ... 847-305-0056 Devanco Foods.................................Page 17 ... 847-228-7070 Serrelli’s Foods .................................Page 28 ..877-385-BEEF Fontanini ............................................................ 708-485-4800 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 17 ... 847-228-7070 Anichini Brothers................................................ 312-644-8004 Fontanini ............................................................ 708-485-4800 JANITOR-SUPPLIES Ramar Supply Co .............................Page 32 ... 708-233-0808 JAPANESE-FOOD PRODUCTS Kikkoman Sales USA........................Page 46 ... 630-954-1244 JUICERS-FRUIT & VEGETABLES Berkel Midwest .................................................. 800-921-9151 KITCHEN-EXHAUST SYSTEMS/CLEANING Averus...............................................Page 06 ... 800-393-8287 Enviromatic Corp of America ............Page 23 ... 800-325-8476 Olympia Maintenance ........................................ 708-344-0344 KITCHEN-RENTALS Spark Shared Kitchen ........................................ 312-399-2084 KNIFE-SHARPENING SERVICE Maestranzi Brothers........................................... 708-867-7323 LABELS-ALL TYPES Prairie State Group ............................................ 847-801-3100 LAW FIRMS Dregerlaw .......................................................... 312-322-0955 LED-Menus-Lighting Ecolit, Inc ........................................................... 312-492-7010 LINEN SUPPLY & RENTAL SERVICE Cosmopolitan Textile.......................................... 773-254-6100 Mickey’s Linen ....................................................773-545-7211 LIQUOR-WHOLESALE Peerless Liquors ................................................ 773-378-3908 LOGISTICS COMPANIES Perishable Distribution Solutions ....................... 888-491-1641 MANUFACTURERS REPRESENTATIVES Vicki Righeimer & Associates ............................ 847-899-8146 MARINADES-FOR MEATS CRM North America ..........................Page 04 ... 847-916-2051 MARKETING-SERVICES Illinois Royalty .................................................... 630-487-1485 MAYONNAISE Columbus Vegetable Oils .................Page 05 ... 773-265-6500

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Food Industry News® February 2017 MEAT PROCESSING EQUIP SALES & SERVICE Berkel Midwest .................................................. 800-921-9151 MEAT-SMOKED Nueske Applewood Smoked Meats ................... 800-382-2266 MEAT-WHOLESALE Devanco Foods.................................Page 17 ... 847-228-7070 Anichini Brothers................................................ 312-644-8004 Chef’s Quality Meats.......................................... 708-333-0880 International Meat Company.............................. 773-622-1400 R Whittingham & Son Meats.............................. 708-371-1650 MEATBALLS Authentic Brands ..............................Page 10 ... 708-749-5430 Bari Beef ...........................................Page 08 ... 847-305-0056 MEDICAL SUPPLIES Afﬁrmed Medical Service ................................... 847-322-9185 MEDITERRANEAN FOODS Grecian Delight Foods ....................................... 847-364-1010 MENUS-CUSTOM PRINTED Accurate Printing ............................................... 708-824-0058 MILK Instantwhip Chicago .........................Page 19 ... 800-933-2500 MYSTERY SHOPPING/HOSPITALITY SECURITY Petritis Group Inc IL Lic 117001002 ................... 847-705-6619 OIL FILTRATION DEVICES Vito Fryﬁlter........................................................ 847-859-0398 OIL-FRYING Chef Mac Culinary Cooking Oils .......Page 10 ... 708-945-9150 OILS & FATS-COOKING Columbus Vegetable Oils .................Page 05 ... 773-265-6500 OILS & SHORTENING Chef Mac Culinary Cooking Oils .......Page 10 ... 708-945-9150 Columbus Vegetable Oils .................Page 05 ... 773-265-6500 OILS & VINEGAR Pastorelli Foods ..............................................800-SOS-AUCY OILS-COOKING/BULK Columbus Vegetable Oils .................Page 05 ... 773-265-6500 Salad Oils International Corp ............................. 773-261-0500 OLIVE OILS Columbus Vegetable Oils .................Page 05 ... 773-265-6500 Monini North America ........................................ 203-513-2763 ORGANIC FOODS Pastorelli Foods ..............................................800-SOS-AUCY OVEN REPAIR & MAINTENANCE Mackay Heating & Mechanical .........Page 18 ... 847-381-0448 OVENS-SALES & SERVICE Cobblestone Ovens ........................................... 847-635-0172 PACKAGING SPECIALISTS Wertheimer Box Corporation ............................. 312-829-4545 PACKAGING-FOOD & PRODUCTS Prairie State Group ............................................ 847-801-3100 PAINTING & HANDYMAN SERVICES Schubert Painting .............................................. 847-606-9660 PANCAKE-BATTER & MIX Tec Foods Inc ...................................Page 30 ... 773-638-5310 PAPER-PRODUCTS Ramar Supply Co .............................Page 32 ... 708-233-0808 PARTY-FAVORS & SUPPLIES Ramar Supply Co .............................Page 32 ... 708-233-0808 PASTA-FRESH AND FROZEN Cugini Distribution.............................................. 708-695-9471 Pastafresh Home Made Pasta ........................... 773-745-5888 PASTRIES-WHOLESALE Gerhard’s European Desserts ..........Page 23 ... 847-234-0023 Julius Meinl Coffee N Tea .................Page 31 ... 773-954-7571 PATTY MACHINES/FOOD FORMERS Berkel Midwest .................................................. 800-921-9151 PAYROLL SERVICES ADP ................................................................... 847-507-4210 PEANUTS-BULK(IN THE SHELL) Mellos Snacks.....................................................312-550-1911 PEST CONTROL/PEST ELIMINATION Mc Cloud Services ............................Page 42 ... 800-332-7805 Orkin Commercial Division ................................ 773-431-7512 Presto X Pest Control ........................................ 888-627-5772 PHONES-CELLULAR Air Corp Wireless ..............................Page 04 ... 630-514-9333 PICKLES & RELISH Vienna Beef ......................................Page 25 ... 773-278-7800 PITA BREAD Grecian Delight Foods ....................................... 847-364-1010 PIZZA CRUST CRISP ADDITIVES Krisp-It ............................................................... 800-574-7748 PIZZA PRODUCTS Krisp-It ............................................................... 800-574-7748

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PIZZA SUPPLY DISTRIBUTORS Anichini Brothers................................................ 312-644-8004 PLUMBING SERVICES Black Diamond Plumbing & Mech. .................... 866-855-2932 PLUMBING SUPPLIES Faucet Shoppe The ..........................Page 14 ... 773-478-3890 POINT OF SALE SUPPLIES Schmaus Cash Register & POS ........................ 847-675-6066 POINT OF SALE SYSTEMS Retail Control Solutions ..................................... 630-521-9900 Schmaus Cash Register & POS ........................ 847-675-6066 POPCORN BULK-POPPED & RAW Mellos Snacks.....................................................312-550-1911 POULTRY-FRESH New S B L Inc ...................................Page 24 ... 773-376-8280 PRESSURE WASHING Olympia Maintenance ........................................ 708-344-0344 PRINTING-CUSTOM ITEMS Accurate Printing ............................................... 708-824-0058 PRIVATE LABEL FOOD MANUFACTURERS E Formella & Sons ............................................. 630-873-3208 Milano Baking Company .................................. 800-495-BUNS PRODUCE DISTRIBUTORS Premier Produce ................................................ 847-678-0780 PRODUCE-LOCALLY GROWN Nichols Farm & Orchard .................................... 815-236-1615 PRODUCE-WHOLESALE US Foods ........................................................... 800-323-1004 PUBLISHING Food Industry News ........................................... 847-699-3300 RE-UPHOLSTERY Chicago Booth ..................................Page 16 ... 773-378-8400 Wehrli Woodworks ............................Page 22 ... 630-357-9663 REFRIGERATED TRAILER RENTAL/LEASING Portable Cold Storage ......................Page 03 ... 800-535-2445 REFRIGERATION EQUIP SERVICE & REPAIR CSI - Coker Service Inc ....................Page 21 ... 888-908-5600 Mackay Heating & Mechanical .........Page 18 ... 847-381-0448 Mechanical 24...................................Page 41 ... 847-987-9738 Climate Pros ...................................................... 888-463-8159 REFRIGERATION SERVICE Temperature Pros .............................................. 630-470-7664 REFRIGERATION-EQUIP/COMMERCIAL Custom Cooler & Freezer .................Page 08 ... 630-879-3131 REFRIGERATION-INSTALLATION & REPAIR Polar Refrigeration ............................................. 630-670-6890 REMODELING & NEW CONSTRUCTION Walter Daniels Construction .............Page 16 ... 773-775-0170 RESTAURANT EQUIP MANUFACTURERS Sammic Corp ..................................................... 224-307-2232 RESTAURANT EQUIPMENT FSI/Foodservice Solutions ................................. 847-719-6088 Losurdo Inc ........................................................ 630-833-4650 RESTAURANT EQUIPMENT & SUPPLIES Boelter Foodservice Equip & Supply Page 18 ... 888-263-5837 Custom Cooler & Freezer .................Page 08 ... 630-879-3131 Olympic Store Fixtures .....................Page 30 ... 773-585-3755 Ramar Supply Co .............................Page 32 ... 708-233-0808 Berkel Midwest .................................................. 800-921-9151 TriMark Marlinn Equip & Supplies ..................... 708-496-1700 RESTAURANT EQUIPMENT REPAIR SERVICE CSI - Coker Service Inc ....................Page 21 ... 888-908-5600 Mackay Heating & Mechanical .........Page 18 ... 847-381-0448 Berkel Midwest .................................................. 800-921-9151 Cobblestone Ovens ........................................... 847-635-0172 Major Appliance Service .................................... 708-447-4100 RESTAURANT EQUIPMENT-NEW & USED Bob King Auctions.............................Page 14 ... 847-363-2268 March Quality Used & New Equip ....Page 15 ... 800-210-5895 RESTAURANT REAL ESTATE SALES John Moauro/Realty Executives .........................708-361-1150 Kudan Group Inc................................................ 312-575-0480 Nick Dibrizzi/Coldwell Banker ............................ 708-562-9328 Pontarelli & Company ........................................ 847-778-3571 RESTAURANT-DESIGNERS A D E Foodservice Equipment ............................630-628-0811 Losurdo Inc ........................................................ 630-833-4650 Sarfatty Associates .............................................847-920-1100 RESTAURANTS La Scarola Restaurant ...................... Page 11 ... 312-243-1740 Pita Inn Restaurants ...........................................847-677-0211 SAFETY PRODUCTS-INDUSTRIAL Mennon Rubber & Safety Products ................... 847-678-8250

Page 35 SALAD-DRESSINGS Ken’s Foods ......................................Page 47 ... 800-633-5800 SALAD-DRESSINGS & OILS Columbus Vegetable Oils .................Page 05 ... 773-265-6500 Tec Foods Inc ...................................Page 30 ... 773-638-5310 SANITATION TRAINING Illinois Restaurant Association ..........Page 12 ... 312-787-4000 SATELLITE TV SYSTEMS All Sports Direct ................................................. 630-918-3000 Prime Time Sports ............................................. 847-637-3500 SAUSAGE Belmont Sausage Company .............Page 19 ... 847-357-1515 Vienna Beef ......................................Page 25 ... 773-278-7800 Anichini Brothers................................................ 312-644-8004 Crawford Sausage ............................................. 773-277-3095 Red Hot Chicago ............................................... 800-249-5226 SAUSAGE MAKING CLASSES CRM North America ..........................Page 04 ... 847-916-2051 SBA LOANS Ridgestone Bank ............................................... 847-805-9520 SCALES Berkel Midwest .................................................. 800-921-9151 SEAFOOD ChiTown Fish & Seafood ..................Page 19 ... 800-574-7748 SEASONINGS & SEASONING BLENDS CRM North America ..........................Page 04 ... 847-916-2051 SEATING Richardson Seating-Fse Division......Page 48 ... 312-829-4040 Waco Manufacturing .......................................... 312-733-0054 SEATING REPAIRS Express Seating................................Page 22 ... 630-985-7797 SECURITY CAMERA SYSTEMS Chicago Cardinal Communication ..................... 708-424-1446 SEWER(MAINT)-RODDING & JETTING Tierra Environmental ........................Page 42 ... 888-551-1998 Black Diamond Plumbing & Mech. .................... 866-855-2932 DarPro Solutions/Darling Int’l............................. 708-338-3223 SHARED KITCHEN Spark Shared Kitchen ........................................ 312-399-2084 SHIPPING SERVICES Perishable Distribution Solutions ....................... 888-491-1641 SHORTENING Columbus Vegetable Oils .................Page 05 ... 773-265-6500 SIGNAGE-INDOOR & OUTDOOR American Graphics ........................... Page 11 ... 888-774-6270 SILVERWARE & DINNERWARE Vicki Righeimer & Associates ............................ 847-899-8146 SLICERS-SALES & SERVICE Berkel Midwest .................................................. 800-921-9151 Maestranzi Brothers........................................... 708-867-7323 SNACK FOODS Belmont Sausage Company .............Page 19 ... 847-357-1515 SOAPS & DETERGENTS Lee’s Foodservice.............................Page 04 ....800-728-1102 SOCIAL MEDIA SERVICES Stick Out Social ................................................. 312-655-9999 SOFT DRINKS PepsiCo Foodservice......................................... 773-893-2319 SOFT SERVE-ICE CREAM/EQUIP & SUPPLIES Kool Technologies.............................Page 27 ... 630-483-2256 SOFTWARE-MEAT/SEAFOOD PRODUCTION TopshelfDS .......................................Page 31 ... 770-883-7441 SOFTWARE-WHOLESALE DISTRIBUTION TopshelfDS .......................................Page 31 ... 770-883-7441 SOUPS Bistro Soups (Div of Vienna Beef) ....Page 29 ... 773-278-7800 Vienna Beef ......................................Page 25 ... 773-278-7800 SOUS-VIDE COOKERS Sammic Corp ..................................................... 224-307-2232 SPA King Spa & Sauna ............................................. 847-972-2540 SPECIALTY FOODS Artisan Specialty Foods ..................................... 708-762-5238 STAFFING-SERVICES Atlas Employment Services ..............Page 13 ... 847-671-1557 STEAM CLEANING Olympia Maintenance ........................................ 708-344-0344 SUPERMARKET & DELI EQUIPMENT Leach Food Equipment Dist .............Page 13 ... 815-712-7707 SUPERMARKET- EQUIPMENT/ NEW & USED Berkel Midwest .................................................. 800-921-9151 T-SHIRTS-CUSTOM PRINTED DLS Custom Embroidery ................................... 847-593-5957

TABLES-ALL TYPES Chicago Booth ..................................Page 16 ... 773-378-8400 Waco Manufacturing .......................................... 312-733-0054 TAMALES Supreme Frozen Products ................................. 773-622-3777 TEA-GREEN Dewdrop Tea...................................................... 630-335-7806 TEA-HOT & ICED Ronnoco Coffee ................................................. 630-669-2885 TEMPORARY STAFFING Atlas Employment Services ..............Page 13 ... 847-671-1557 TEXT MESSAGING PROGRAMS Illinois Royalty .................................................... 630-487-1485 TOFU AND BEAN SPROUTS Phoenix Bean .................................................... 773-784-2503 TOMATO PRODUCTS Monini North America ........................................ 203-513-2763 Pastorelli Foods ..............................................800-SOS-AUCY TRADE PUBLICATIONS Food Industry News ........................................... 847-699-3300 TRUCK DEALERS Fox Ford & Lincoln............................ Page 11 ... 773-687-7800 TRUCK GRAPHICS American Graphics ........................... Page 11 ... 888-774-6270 TRUCK-REFRIGERATED DCI Central .......................................Page 16 ... 800-468-7478 TRUCK-SALES & SERVICE DCI Central .......................................Page 16 ... 800-468-7478 Mercedes Benz of Chicago................................ 312-628-4101 TRUCK-SALES NEW & USED D & S Truck Center ...........................Page 20 ... 708-352-5551 M & K Truck Centers (Hino) ..............Page 26 ... 708-793-5251 M & K Truck Centers (Isuzu).............Page 27 ... 708-793-5251 TRUCK-VEHICLE GPS TRACKING UNITS Air Corp Wireless ..............................Page 04 ... 630-514-9333 TV SALES, SERVICE & INSTALLATION BKS Enterprises .................................................847-352-1118 Prime Time Sports ............................................. 847-637-3500 VEHICLE TRACKING DEVICES Air Corp Wireless ..............................Page 04 ... 630-514-9333 VENTILATING-SYTEMS CLEANING Averus...............................................Page 06 ... 800-393-8287 Enviromatic Corp of America ............Page 23 ... 800-325-8476 Olympia Maintenance ........................................ 708-344-0344 VIDEO SURVEILLANCE SYSTEMS Chicago Cardinal Communication ..................... 708-424-1446 WALK IN COOLER, MOBILE, RENTAL/LEASING Portable Cold Storage ......................Page 03 ... 800-535-2445 WALK-IN COOLER REPAIR & MAINTENANCE Mackay Heating & Mechanical .........Page 18 ... 847-381-0448 Mechanical 24...................................Page 41 ... 847-987-9738 WALK-IN COOLERS AND FREEZERS Custom Cooler & Freezer .................Page 08 ... 630-879-3131 WAREWASHING PROGRAMS Lee’s Foodservice.............................Page 04 ....800-728-1102 WEBSITE DESIGN Americaneagle.com ..........................Page 28 ... 847-699-0300 WELDING & FABRICATING KOP Ind. Welding & Fabrication .......Page 15 ... 630-930-9516 WHIPPED CREAM Instantwhip Chicago .........................Page 19 ... 800-933-2500 WINE PRODUCERS Ste. Michelle Wine Estates ................................ 630-302-5596 WOOD FLOOR CARE Sexton Complete Care .......................................847-827-1188 YOGURT & SOFT SERVE EQUIPMENT Kool Technologies.............................Page 27 ... 630-483-2256

To Be Added To Our Directory: Call today: 847-699-3300

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

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CLASSIFIEDS

Chicago’s Premier Hospitality Real Estate Brokers For additional listings, please visit our website. To list your Business or speak with a Broker, contact our of�ice today. Kudan Group twitter.com/RestaurantRE

312.575.0480 www.kudangroup.com

LI NE ST W IN G!

REL PRN DISUT IECW CINE E DG!!

LI NE ST W IN G!

NEW LISTINGS & UPDATES! Bucktown- 2010 W. Armitage Ave. - Rio’s D’Sudamerica

Upscale restaurant available for sale w/ real estate. 4,652 SF single-story freestanding building with high ceilings, large open bar, 2nd floor mezzanine and a usable basement. Size: 5,500 SF(Lot) Rental Rate: $28/SF (NNN) Price: $125K (BU) $1.45M (R.E.) Contact: Bob

Greektown- 769 W. Jackson Blvd. - Gyro Mena Immaculate restaurant for sale. Fully-equipped with an extended Black Iron system. Located in the heart of Greektown, adjacent to the Hellenic museum and near UIC campus. Size: 3,000 SF Rental Rate: $28/SF Net Price: $159,900 (Business) Agent: Adam

Lakeview- 3256 N. Southport Ave. - Real Estate Development Opportunity

LI NE ST W IN G! LI NE ST W IN G! RE PR DU IC CE E D!

Vince Ferraro

TAVERN: Get ready for spring! Near Great America! Includes apartment, volleyball courts and picnic area. Financing! BIZ, FF&E... REDUCED to $139K! DES PLAINES: River & Oakton!! Former restaurant site. 13,200 sf lot/2,600 sf building. REAL ESTATE @ $575K. FAST FOOD: NW Chicago. Highly visible at busy signalized intersection. Freestanding. Seats 40. Parks 12. Unique menu...popular “southern comfort food” ... specializes in broasted chicken. Rave reviews! Tenant favorable lease. BIZ, FF&E @ $159K. SPORTS BAR: Corner, NW suburban location. Great lease. Video gaming! Fully ﬁxtured with complete kitchen. Upscale casual or breakfast/lunch will work here also. FF&E @ $125K CATERER: Near west suburb. Full kitchen. Includes on site café or party room. Easy conversion to fast food or your concept. FF&E @ $50K...OBO

Lakeview- 2965 N. Lincoln Ave. - Retail/Restaurant Space for Lease

CASUAL: Afﬂuent NW suburb, just off I-90. Freestanding brick building on +/- 1 acre. Seats 175, parks 200. Fully equipped T-key. REAL ESTATE @ $1.2M.

No Key Money! Great small retail space with restaurant infrastructure in a dense district. Located next to the popular Heritage Coffee Shop with Whole Foods coming soon nearby. Size: 1,200 SF Lease Term: 10 Years Rental Rate: $3,800 per Month (Gross) Agent: Jerrod

Loop, West- Two Cafes for Sale - Morgan Street Cafe & M2 Cafe

Two beautifully remodeled cafes for sale. Businesses open for a combined 15 years with loyal customer base. Price includes both locations. Can be purchased separately. Size: 1,010 SF (Morgan) 1,625 SF (M2) Price: $300K (Two Businesses) Agents: Jerrod/Anthony

Mount Prospect- 34 S. Main St. - Bar 145

Multi-level sports bar & music venue. $3M build out completed less than a year ago. 30’ ceiling, 50-seat bar, private party room for 60, spacious patio, basement and elevator. Size: 9,300 SF Rental Rate: $11,000/Mo. (NNN) Price: $299,000 (Business) Agent: Chad

Naperville- 1550 N. Route 59 - Danny’s Pub & Grill

Local bar/tavern inside a strip mall. Business established for over 25 years with tenured regulars and clientele. All FF&E included in the asking price. Size: 2,890 SF Rental Rate: $6,610/Mo. (NNN) Price: $165,000 (Business) Agent: Chad

Oak Lawn- 5130 W. 95th St. - Krauss’ Gaslite Lounge Hometown favorite sports bar with kitchen. Family owned and operated for over 40 years. Located in a well developed area on 95th and Tulley Ave. with great visibility. Size: 2000 SF + Basement Price: $699K (Real Estate/Business/Assets) Agents: Chad/Anthony

RE PR DU IC CE E D!

Real Estate Services Restaurant Brokerage Division

DEVELOPMENT SITE: North suburb. 65,934 sf. REAL ESTATE parcels with bar, patio, apartment, garages, paved lot and... a 3 bedroom house!! Across from planned development. Package @ $749K.

Restaurant/bar established for over 20 years. Located close to UIC and the United Center. State of the art facility with marble floors, antique bar and three private rooms. Size: 9,222 SF Rental Rate: $17.81/SF (Mod. Gross) Price: $474K (Business) Agent: Jarrett

LI NE ST W IN G!

PONTARELLI ASSOCIATES

2.5 story mixed-use building with two (2bed/1bath) residential units and one 1,300 SF retail unit. 1,600 SF backyard with parking. Zoned B2-2. Ideal for development or expansion. Size: 2,991 SF (Bldg.) 3,125 SF (25x125 Lot) Price: $1.5M (Real Estate) Agent: Jarrett

Loop, West- Confidential #M700 - Established Bar/Restaurant for Sale

RE PR DU IC CE E D!

Food Industry News® February 2017

Palatine- 570 N. Smith St.- Real Estate for Sale

Single-story vacant restaurant building for sale. Formerly casual dining restaurant Fortune Kookie. Signage on busy Northwest Hwy, as well as a monument sign on Smith. Size: 3,600 SF (Bldg.) .78 Acre (Lot) Price: $380K (Real Estate) Agent: Chad

Schaumburg- Confidential Code #C107 - Sports Bar/Music Venue for Sale Longstanding music venue and sports bar for sale. Large bar seats 45, multiple pool tables, darts and video games. Parking for 300. Loyal clientele and staff. Size: 7,300 SF Rental Rate: $6,000/Mo. (Gross) Price: $280K (Business) Agent: Chad

Skokie- 3455A Dempster Ave. - Ovy Transylvanian Bakery

Great opportunity to own a bakery or restaurant on busy Dempster St. with very favorable lease terms. Eight foot exhaust and extensive FF&E included in sale price. Size: 975 SF Rental Rate: $2,000/Mo. (Mod. Gross) Price: $74K (Business) Agent: Adam REQUEST A COPY OF OUR COMPLETE INVENTORY AT INFO@KUDANGROUP.COM

Kudan Group, Inc. 566 W. Lake St. Suite 320 Chicago, IL 60661

MEMBER: CRBA

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RESTAURANT, BAR & BANQUETS: Just over WI border. Seats over 275. Plenty of parking. Includes 3 bedroom, 2 bath apartment. All housed in a beautiful, elegant Victorian building nestled in Oak trees on 2.5 acres! Owners retiring after 25 successful years. REAL ESTATE, BIZ, FF&E @ $585K. DELLS AREA: T-key, family-style with liquor license. Freestanding. Living quarters. Paved lot. Est. 1988. REAL ESTATE, BIZ, FF&E @ CALL!!! NW SUBURB: Heart of downtown, across from train station. Mixed-use “Trophy Building.” Includes fully equipped restaurant/bar and 3 income apartments. Well maintained and ready to concept. REAL ESTATE, FF&E @ $495K.

MORE LISTINGS AVAILABLE–CALL! SELLING? ALWAYS CONFIDENTIAL!

VinceF@realtychicago.com

CALL 847-778-3571 MEMBER: CRBA

Fast Food Restaurant For Sale

Located in Woodstock, IL. One block off the Historical Square. Free-standing building, 6 years old, 1476 sq. ft. ground ﬂoor. 790 sq. ft. basement. Inside seating capacity 36, outside has 6 picnic tables. Drive-thru window. Specializing in hot dogs, Italian beef, Italian sausage, French fries, soft serve ice cream, sundaes, shakes, cones and more. Concession trailer included. Micros POS System also included.

Call Steve at 815-715-3142

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Food Industry News® February 2017

Page 37

CHICAGOLAND’S BEST LOCATIONS FOR SALE 24 HOUR VOICEMAIL

Email—nick.dibrizzi@cbexchange.com

Only From

NEW! WESTERN SUBURBS ON MANNHEIM ROAD

NEW! SOUTHWEST SUBURBS Hard corner, National Tenant Location

Route 83 & Cal Sag Road; High traffic counts 2016 IDOT reports 40,000+/- at the intersection of Cal Sag and 127th Street; Free standing 3,600 +/- bldg. on 30,000 SF lot; Available For Sale & Lease; Call for more information.

NEW! WESTERN SUBURBS

Most famous “Hot Dog Stand” in the Midwest Free standing drive-in. Real $$$ maker. Seats 40; Parks 20. Selling Real Estate & Business. Qualiﬁed buyers only.

NEW! CHICAGO NORTHWESTBELMONT & CENTRAL

NEW! EVANSTON NEAR NORTHWESTERN UNIVERSITY

Hot restaurant location, turn-key in downtown Evanston Free standing 3,500 SF building plus 1,500 SF basement. Seats 140; parks 17 cars. National tenant location. Call for more information. NW SUBURBS Hot Suburb-Downtown Location. Turn-key brand new restaurant–sit down bar–banquets. Water view patio with covered bar area. 4 room apartment and full basement. Low Real Estate taxes. 5,500 SF building plus basement. Fully sprinkled, with plenty of parking. Available For Sale: $799,500 includes Real Estate Business Fixtures & Equipment. Available for Lease: $14 per SF Triple Net NNN or $6,350 per month. Real Estate taxes $1.14 per SF or $657.00 per month.

NEW! SOUTHWEST SUBURBS-RIVERSIDE ON HARLEM AVENUE & I-55 AREA

Established-bar-tavern for 60 years. Free standing 2,500 SF, seats 120. Parks 15 vehicles plus three bedroom single home. Four video gaming machines. Owner retiring. Selling Real Estate & Business. NEW! GALESBURG, ILLINOIS/LOCATED BETWEEN PEORIA & MOLINE Turn-key, fully equipped restaurant. Downtown location, 4,400 SF building plus lower level. Seats 150+/-, sit down bar-plenty of public parking available. Established for 18 years, presently operating as a ﬁne dining American concept. Selling Real Estate, Fixtures & Equipment.

NEW! CHICAGO NW/NORRIDGE AREA ON IRVING PARK ROAD

Family style bar-grill & pizzeria. Corner free standing mixed use 4,055 SF bldg. 1st floor-3,125 SF bar-grill seats 100 +/-, 30 ft. sit down bar. 2nd floor-4 bedroom apartment. Low Real Estate taxes. Parking for 30 +/- cars. Established for 20 years, owner retiring. Open from 4pm to Midnight, potential for longer hours. Profitable business, 3 years Federal Income Tax returns available. Clean incidental liquor license & PPA license. Selling Real Estate & Business.

WESTERN SUBURBS - NAPERVILLE One Story Free Standing, Turn-Key 4,600 +/- SF Full service restaurant-bar. Large dining areas, full service sit down bar. 2 large kitchens & prep area with walk in coolers & freezers. Sits on 37,000 +/- lot, Seats 200, Parks 60+/North of I-88 west of Route 59 on Ogden Avenue. Selling Real Estate, FFE, Call for more information.

MEMBER: CRBA

NEW! CHICAGO/SOUTH SUBURBS Restaurant-bar-banquets-drive thru-catering. Specializes in ribs, steaks, chicken & fish. Established for 42 years. 4 million in sales a year verifiable 16,000 SF building/seats 200 in dining room, 200 in banquet rooms plus sit down bar 22 seating. Carryout with drive-thru window, catering service with 2 delivery trucks. Parking for 155 vehicles. Five slot machines $120,000 gross monthly. For Sale/For Lease Qualified Buyers Only. NEW! WESTERN SUBURBS-LOMBARD Turn-key free standing restaurant bar-banquets 6,900 SF building, seats 270+/-, Lot 70,000 SF parks 100+/-. Low Real Estate taxes $24,000 a year or $3.47 per SF. For Sale/Lease. Lease type: Triple Net. Lease price per SF: $15 NNN Asking price: Upon Request NEW! WESTERN SUBURBS - LISLE For Lease-free standing former restaurant. 2,520 SF plus 1,000 SF lower level brick building. Lot 22,850 SF, Hard corner stoplight intersection SEC of Main Street (Route 53) and Maple Ave. National Tenant location by Benedictine University. Next to major national tenants, high traffic counts, great demographics. Lease type: NNN/$30 per SF NNN. Real Estate Taxes: $5.60 per SF

Turn key, fully equipped fast food restaurant with drivethru window All new & shiny. 1370 SF plus 1,200 SF lower level with high ﬂexicore ceiling. Building 13,304 SF; lot parks 17 cars plus additional parking. Next to Dunkin Donuts & CVS Pharmacy. High density trafﬁc. FOR LEASE/FOR SALE. Call for more information.

Corner free standing turn-key 2,500 SF restaurant. Seats 120 on 15,000 SF lot with 100’ feet of frontage, parks 30. Selling Real Estate & Assets. NEW! CARBONDALE, IL National tenant location. Free standing 3,754 SF brick building with drive thru window on 28,200 SF lot. Parks 30+/-. For Lease triple net lease $20 per SF NNN. Real Estate taxes $3.20 per SF. Other tenants including Panda Express, Panera Bread, Auto Zone, Fazoli, Chipotle, Burger King, McDonald’s just a few doors down from the Mall include Macy’s, JC Penney, etc.

Nick Di Brizzi 888-317-7721

NEW! CHICAGO, SW, ARCHER & HARLEM

Bar with clean Tavern license. Includes Real Estate and Business. Chicago, SW, Archer Avenue & Harlem Avenue. Call for more information.

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

A BEAUTIFUL SUMMARY OF BUSINESSES FOR SALE BREAKFAST-LUNCH Breakfast-Lunch / Fast Food 6am to 3pm $80,000 BREAKFAST-LUNCH Breakfast-Lunch - All Newer - Retirement - 179 Seats - a Must See PENDING BREAKFAST-LUNCH Free Standing, Corner, Over $500K Spent in Upgrades; 170 Seats $275,000 COMMERCIAL & RESTAURANT Restaurant Plus 6 Apartments Above it! A Superb Deal. $495,000 FAST FOOD Over 30 Years Fast Food Business with 50 Seats $45,000 FAST FOOD Free Standing - Corner - ~50% of F&E ~ 2 Years Old $129,900 FAST FOOD Greek Yogurt, Raw Juices, Smoothies, Coffee & Tea! $145,000 FAST FOOD Fast Food - Short Hours - 6 Days -Texas-Style Smoked BBQ $159,000 LEASE-RESTAURANT Restaurant For Many Years - Cooler, Freezer, Hood, etc. For Lease TBD PIZZA A 1,200 sq. ft. Pizza Operation with low rent and decent profits $79,000 RESTAURANT ITALIAN Italian Restaurant with Outside Patio -Fine Reputation $295,000 RESTAURANT-BAR-PIZZA Restaurant-Bar-Pizza-Free Standing-W/out Property-Owner Financing $350,000 RESTAURANT-BAR-PIZZA Restaurant-Bar-Pizza-Free Standing-With Property-Owner Financing $1,695,000 SPORTS BAR & RESTAURANT Free Standing - Sports Bar & Restaurant - Business Only $475,000 SPORTS BAR & RESTAURANT Sports Bar / Restaurant - Business & Property, Great Place-Low Price $1,495,000 SPORTS BAR & RESTAURANT Free Standing - Sports Bar & Restaurant - Business & Property $1,695,000 SPORTS BAR + 5 Stores Outstanding Sports Bar and Grill with 5 Stores - A Truly Great Deal! $2,875,000

Call us at (773) 743-2100 for: 1) Property Management, 2) FREE Market Evaluation of your business, 3) FREE FARMERSTM insurance quote, 4) Story of your business in Estiator magazine

Breakfast Bar And Grill Located in Channahon, IL.

Free standing 4,250 sq ft building with extra rental income from 2-bedroom and 3-bedroom apartments. Recently added poker machines, outdoor beer garden and complete renovation. Lot size is 21,000 sq ft. Asking $650,000 for building and business.

Contact: Angel 708-595-6915

Fully Equipped Production Kitchen for Lease Spark Shared Kitchen, available immediately. Perfect for caterer or food production. 8,200 to 12,000 sq. ft. $14 - $16 per sq. ft. 1,900 sq. ft. cooler with prep & hand sinks, 900 sq. ft. freezer. 500 sq. ft. refrigerated production room with blast chiller & prep and hand sinks. Option to purchase existing equipment (4 convection ovens, combi-oven, 6 burner stove, tilting skillets, etc.) Two refrigerated loading docks with levelers. 600 sq. ft. cook room with 24” hood. Dish room with dishwasher & 3 basin sinks. M & F bathrooms. Ofﬁces and conference room. McKinley Park location (near 39th & Western). Located on private street. Ample parking with secure truck parking available. Call Richard Mott (312) 399-2084 or rmmott@gmail.com

MEMBER: CRBA

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