Food Industry News February 2019 web edition

FOOD INDUSTRY NEWS

WEDNESDAY MARCH 6TH)

37 CELEBRATING

FEBRUARY 2019

FOOD

SPECIAL GUEST: DOUG SOHN, HOT DOUG’S

YEARS

SEE PAGE 47 FOR DETAILS

INDUSTRY NEWS FOLLOW US ON FACEBOOK AND TWITTER!

FOUNDED 1982

YOUR TRUSTED BUYING REFERENCE TOOL FOR FOOD BUSINESSES SINCE 1982

FEBRUARY 2019

Colectivo Coffee Wins Awards and Fans

AROUND CHICAGO: TACO VIDA ........................28 CHEF PROFILES ............................... 25, 32 CHICAGOLAND NEWS ............................... 30 CLASSIFIEDS .................................... 36-38

Colectivo Coffee has been around since 1993, and they have been sourcing coffees from origin and roasting every batch by hand. By developing farmer and co-op partnerships, they can be involved in every step of creating a great coffee experience. They are proud to offer their Session Roasted coffees in addition to Letterbox/Fine Tea, Colectivo keg Company beers, and made from scratch food, Troubadour artisan breads, and baked goods.

Colectivo Coffee’s name was inspired by the artful and funky buses used for public transportation across Latin America, “colectivos” (co-lec-TEE-vo), and the iconic part of everyday life they represent. They are independently owned and roast their award winning coffees on a pair of vintage Probats in Milwaukee’s Riverwest neighborhood.

Continued on page 46

DINING WITH MS. X ................................. 4 DIRECTORY ...................................... 33-35 NATIONAL NEWS .................................... 40 NUGGETS ............................................. 18 PEOPLE SELLING THE INDUSTRY ................. 29 TRAVEL: CAMELBACK RESORT .................... 44

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Food Industry News® February 2019

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Dark Chocolate: Inflammation Fighter

Knowledge is power only if a man knows what facts not to bother about.

— Robert Lynd

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12/26/18 12:11 PM

Two recent studies show dark chocolate consumption reduces stress and inflammation, while improving memory, immunity, and mood. Research presented at the Experimental Biology 2018 meeting shows that consuming dark chocolate that has a high concentration of cacao (minimally 70% cacao, 30% organic cane sugar) has positive effects on stress levels, inflammation, mood, memory, and immunity. While it’s known that cacao is a major source of flavonoids, this is the first time the effect has been studied in human subjects to determine how it can support cognitive, endocrine, and cardiovascular health. “For years, we have looked at the influence of dark chocolate on neurological functions from the standpoint of sugar content — the more sugar, the happier we are,” said Lee S. Berk, DrPH, associate dean of research affairs, School of Allied Health Professions and a researcher in psychoneuroimmunology and food science at Loma Linda University, who served as principal investigator on both studies.

“This is the first time that we have looked at the impact of large amounts of cacao in doses as small as a regular-sized chocolate bar in humans, and we are encouraged by the findings. These studies show us that the higher the concentration of cacao, the more positive the impact on cognition, memory, mood, immunity, and other beneficial effects.” Researchers said the studies require further investigation, specifically to determine the significance of these effects for immune cells and the brain in larger study populations.

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Food Industry News® February 2019

Page 3

Dining Out By Age Groups

How much do you spend dining out every month?

Acosta and Technomic’s “The Why? Behind The Dine™” survey looked at trends among different demographics. Here’s what it found: ■ Diners with children 17 and under spend an average of $544 on food a month, with 38 percent spent on food prepared outside the home.

■ Generation Z diners ages 18–21 spend $360, 29 percent on food from outside.

■ Millennials, ages 22–36, spend $513, of which 40 percent is prepared outside the home.

■ Gen X diners, ages 37–52, spend $469, with 32 percent spent on food from outside.

Popular Food Trends

The keto diet, foods with less sugar, non-dairy milks and plant-based eating will continue to be popular trends for 2019, dietitians predict. Registered dietitian nutritionist Angela Lemond said meals cooked in foil that are easy to clean-up will be popular, and RDN Jessica Crandall said online grocery shopping will increase. – Adapted from U.S. News and World Report

NRAEF Program Preps Employees for Management About 1,000 restaurant employees have been enrolled in the National Restaurant Association Educational Foundation’s manager apprenticeship training program since it launched last year. The program, partially funded by a Labor Department grant, provides a mix of practical experience and classroom training to prepare staffers for management roles. – Adapted from Restaurant Business Online FOOD INDUSTRY NEWS 1440 Renaissance Drive, Park Ridge, IL 60068

847-699-3300 Valerie Miller, President and Publisher Mark Braun, Associate Publisher Terry Minnich, Editor Cary Miller, Advertising/Vice President 847-699-3300 x12 Paula Mueller Classifieds/Office Manager Nick Panos, Corporate Counsel Davy Kusta Independent Advertising Consultant (708) 439-1155 James Contis 1927-2013 Food Industry News Issue 2, February 2019 (ISSN #1082-4626) is published monthly, $49.95 for a three-year subscription, by Foodservice Publishing, 1440 Renaissance Drive, Suite 210, Park Ridge, IL 60068-1452. Periodical postage paid at Park Ridge, IL, and additional mailing offices.

POSTMASTER: Send address changes to Food Industry News, 1440 Renaissance Drive, Suite 210, Park Ridge, IL 60068-1452. ___________________________ For advertising or editorial information, call (847) 699-3300 or online: www.foodindustrynews.com This publication cannot and does not assume the responsibility for validity of claims made for the products described herein.

Copyright © 2019 Foodservice Publishing Co., Inc. WE SUPPORT: Illinois Restaurant Association National Restaurant Association American Culinary Federation Club Chefs Association of America Greater Chicago Club Managers Association of America

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Joey’s New Sauce is Boss!

Greco and Sons just introduced Joey’s new marinara sauce! Using an original family recipe, the sauce is fresh packed in season, made with vine ripened California tomatoes, fresh basil, extra virgin olive oil & sea salt. Joey’s Marinara Sauce is fully prepared and ready to use.

The new sauce comes in six #10 can equivalent pouches per case, which offers significantly less product waste because with pouches, the sauce is visible and easy to remove. Also, without cans, there are no metal shavings or risk of cross-contamination due to unclean can openers. It’s easier to store, taking up a smaller footprint with 75% less energy & 1/10th the CO2 emissions of a metal can. For samples, ask your Greco sales rep.

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Food Industry News® February 2019

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See page 47 for details Chicago Comic & Entertainment Expo (C2E2) hosts a Clueless reunion panel on Saturday, March 23rd, at 12:15pm on the C2E2 Main Stage at McCormick Place. ReedPOP, the convention’s producer announced the addition of Paul Rudd and Breckin Meyer to the Clueless reunion panel, which also features Alicia Silverstone and Donald Faison.

This will be Paul Rudd’s (Ant-Man, Wanderlust, I Love You, Man) first time appearing at C2E2. He will be joined on stage and at autograph signings throughout the weekend by his Clueless co-stars. In addition to the Clueless cast, featured talent includes: John Barrowman (Arrow, Doctor Who); John Francis Daley (Freaks and Geeks, Bones); Martin Starr (Freaks and Geeks, Silicon Valley); The Karate Kid and Cobra Kai stars Ralph Maccio and William Zabka as well as expansive list of comic book talent.

Visit C2E2.com and C2E2’s social media pages (Facebook, Twitter, and Instagram) for updates.

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billY’s FAsT FooD 705 s. Addison rd. ADDison, il 630-8331052.This is a good sized place with a drive thru. Specialties on the menu include hot dogs, Italian beef, burgers, homemade soup, meatball sandwiches, chicken and kabobs. I tried the gyros sandwich with the works; it had tsatsiki sauce, onions and tomatoes. They piled on the meat and it was so tender. They serve crinkle cut fries which are really good. They are also known for their broasted chicken which I have to try next time I’m in the neighborhood. blommer ChoColATe ComPAnY 600 W. kinzie Ave. ChiCAgo, il 312-226-7700. There have been so many times when I have been driving to the city in the area of Blommer’s, where I could smell a heavenly aroma of chocolate in the air. They have a small retail store where you can pick up some of their chocolates. Bags of candies are displayed on racks where I’m sure you’ll be able to find your favorite treat. My top two picks to get there are the non-pareils and the chocolate covered peanuts.

CirCle k 600 W. north Ave. lombArD, il 630-932-7276. Good place to gas up and get some snacks. This place has a nice variety of products, and grab n’ go selections. They have chips, candy, coffee and beverages and some hot food. They had a special on two slices of pizza and a soda. I got a combination of stuff; chips, candy, water and some soda. It’s so much faster than going to the grocery store because you can get in and out quickly. I did notice that they have a big variety of beef jerky there too. mArino’s PiZZeriA & iTAliAn CAFÉ 136 e. irving Park rd. WooD DAle, il 630-350-7560. They offer Brick Oven Pizza; thick or thin, pan or stuffed. The pizza looked really good. They have homemade soups, fresh salads, panzerotti, calzones, pasta dishes and a big selection of house specialty sandwiches. The day I stopped in I was just picking up a sandwich. I ordered the PanIno Di Proscuito sandwich; I loved the bread and the mozzarella with the prosciutto which was served warm.

They cater and have another location in Elk Grove Village. rAnD reD hoTs 1441 rand rd. Des PlAines, il 847-699-0606. Old school, classic hot dog stand with a drive thru. This is such a cute and cheerful place. Their menu is simple; it consists of hot dogs, polish, tamales, shakes, malts and cones. They serve a great Vienna Beef dog with the works. Their condiments are mustard, onion and relish; if you want sports peppers on your dog you can add them to your order.

Then they top your dog with fresh cut fries which I must say are so good, and wrap it all together. This is the perfect meal!

The roosT CArolinA kiTChen 457 n, milwaukee Ave. ChiCAgo, il 312-877-5738. This is a small place with only a few seats for dining.

I tried their fried chicken sandwich. Choose your seasoning for your sandwich; Original, Spicy or Nashville Hot. They prepare your sandwich fresh, so be patient it’s worth the wait. You can get it on a biscuit or a bun. Get the biscuit. That’s one of the best biscuits I’ve ever had and the sandwich was outstanding. For my sides, I chose the green beans and the cucumber Cole slaw. For my drink, I had the sweet tea.

They have a few locations, so be sure to check them out.

WhiTe PAlACe grill 1159 s. Canal ChiCAgo, il 312-939-7167.

They are open 24 hours and offer the best diner food around. On the menu they have burgers, pork chops, country fried steak, sandwiches, chicken & waffles, ice cream creations and so much more. Every time I’ve dined here the place has been packed. The line moves along quickly and while you’re waiting you can eye all the plates coming out to the tables. All the breakfast orders looked amazing and the portions were very generous. So, I decided to get the Gypsy Banquet Skillet which had ham, onions, mushrooms, hash browns, topped with scrambled eggs. That dish was so flavorful. They do a great job!

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Food Industry News® February 2019

The Digital Divide on Online Shopping Online shopping is more common than ever these days, but some people do it more than others—women, specifically.

According to a survey by First Insight, men prefer shopping at physical brick-and-mortar stores, whereas women are more likely to shop via the internet.

For example, the survey found that 60 percent of women frequently shop on Amazon, but only 46 percent of men. Similarly, 40 percent of women frequently use their mobile devices to shop, but only 22 percent of men do.

The divide holds on comparison shopping online: Thirty-one percent of women will compare prices on a mobile device while in a store, but just 21 percent of men do.

Sixty-seven percent of women will check product prices on Amazon before making a purchase, compared to 54 percent of men.

One area where men are in the lead? Help from artificial intelligence. The survey found that 51 percent of men will use AI to research prices, but only 46 percent of women do the same.

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Demographics Fuel 2019 Dining Trends

Millennials and members of Generation Z will continue to drive dining trends in 2019, including the push to add more plant-based protein options to restaurant menus, according to the National Restaurant Association’s What’s Hot survey. Diverse populations are also fueling the rise of global cuisines including Thai, Israeli and North and West African, A bottle of 1951 Pen- said Senior Vice President Hudson Riehle. folds Grange earned a – Adapted from Food Ingredients First record price of $57,763 Want the Sale? Build The Rapport during a recent online ■ Follow your natural, genuine curiosity and ask about it: Wednesday, March 6th auction in Australia. A Moretti’s, Edison Park Notice, Wonder, and Inquire. full set of Grange wines Meet Special Guest: ■ Find something they are wearing, carrying, or sharing that from 1951 to 2013 was Legendary Hot Doug’s Creator: you are curious about and ask open-ended questions about it. also sold at the auction, DOUG SOHN ■ Avoid traps associated with finding commonalities, faking fetching nearly $250,000.

See page 47 for details it, or giving insincere compliments.

Penfolds Grange Bottle Attracts $57K

SHMOOZEFEST

– Adapted from Xinhua News Agency

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Food Industry News® February 2019

TripAdvisor: America’s 8 Best Pizzerias

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If You’ve Observed Bullying

■ Make it clear to your friends that you won’t be involved in bullying behavior ■ Never stand by and watch or encourage bullying behavior ■ Do not harass, tease or spread gossip about others, this includes on social networking sites like Facebook ■ Never forward on or respond to messages or photos that may be offensive or upsetting ■ Support the person who is being bullied to ask for help e.g. go with them to a place they can get help or provide them with information about where to go for help ■ Report it to someone in authority or someone you trust e.g. a manager; if the bullying is serious, report it to the police; if the bullying occurs online, report it.

Finally, any discussions must be confidential.

The person you are complaining about must not be given your name as complainant without your permission. Portions from Cyberbullying Research Center

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Crafty Concoctions

Crossovers between the bar and the kitchen, such as Old Chicago’s Bloody Mary garnished with the same toppings as its popular Chicago 7 pizza, are proving to be popular among bartenders and diners alike. For the drink menu section called Trash Humans at Hank’s Cocktail Bar in Washington, D.C., drinks like the Trash Gimlet are made with kitchen scraps. – Adapted from Restaurant Hospitality

Always remember to pay yourself.

— Thannos

TripAdvisor®, the world’s largest travel site, announced the top restaurants and cities for pizza in the U.S., based on millions of reviews and opinions from TripAdvisor diners. The top pizzerias and cities for pizza were determined by taking into account the quality and quantity of reviews and reviews, with more weight to reviews from the past year.

Top U.S. Pizza Restaurants 1. Regina Pizzeria – Boston, Massachusetts Signature slice: “The Giambotta,” topped with pepperoni, Regina sausage, salami, mushrooms, peppers, onions, fresh basil and mozzarella cheese.

2. Bleecker Street Pizza – New York City, New York Located in the West Village of Manhattan, “BSP” has been serving up its mouthwatering homemade sauce and classic New York foldable, triangle slices for 14 years. This tiny, authentic Tuscan-style pizza joint has recently expanded to offer additional seating for 35-40 pizza lovers.

Signature slice: “Nonna Maria,” an old family recipe with thin Tuscan crust, fresh Grande mozzarella, homemade marinara sauce, Parmigiano-Reggiano cheese aged three years from Italy and fresh basil.

3. Modern Apizza – New Haven, Connecticut Founded in 1934, Modern is known for its coal-fired brick oven that serves New Haven-style thin-crust pizza. It’s also famous for piling on the toppings, which makes the “Italian Bomb” its most popular pie.

Signature slice: The Italian Bomb, topped with bacon, sausage, pepperoni, mushroom, onion, pepper and garlic on a mozzarella base; available with red or white sauce.

4. Home Slice Pizza – Austin, Texas Signature slice: “Special Slice” of the Day (toppings change daily) 5. Moose’s Tooth Pub and Pizzeria – Anchorage, Alaska Founded in 1996, Moose’s Tooth serves creative gourmet hand-tossed, stone-baked pizza.

Signature slice: “Amazing Apricot,” topped with blackened chicken, cream cheese, apricot sauce, red peppers, carrot threads, green onions, cilantro, mozzarella and provolone.

6. Juliana’s Pizza – Brooklyn, New York Patsy and Carol Grimaldi sold their famous namesake restaurant under the Brooklyn Bridge years ago, and now they’re back with Juliana’s, named after Patsy’s mother. This Neapolitan-style pizzeria Signature slice: “Joey’s Specialty Pie,” made with meatballs, Italian sausage, chicken, spinach, artichokes, eggplant and fresh tomatoes.

7. Andolini’s Pizzeria – Tulsa, Oklahoma The Andolini family began near Naples, Italy, before landing in Oklahoma, where they perfected “Tulsa-style” pizza in a Roto-Flex oven. Guests can enjoy New York-inspired pizzas with imported toppings, house-made mozzarella and a sprawling beer menu.

Signature slice: “S.P.Q.R,” made from ricotta, garlic, housemade Italian sausage and prosciutto.

8. Duetto Pizza and Gelato – Key West, Florida This small eatery in the heart of Key West serves thin-crust pizzas in more than 20 varieties at great prices. Guests who want the full taste of Italy can also try 15 homemade gelato flavors.

Signature slice: “Meat Lovers” made with Italian sausage, pepperoni, ham, meatballs, Italian mozzarella and provolone cheese.

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Food Industry News® February 2019

Reading For Pleasure Replaced By...

Goofing Off

SHMOOZEFEST

Wednesday, March 6th Moretti’s, Edison Park Meet Legendary Hot Doug’s Creator:

DOUG SOHN

See page 47 for details

For the Love of Chocolate Foundation’s 14th Annual Gala Rebel, from Rockabilly to Rock and Roll!

As of 2019, the Foundation directly supports the following programs with monetary awards toward scholarships and career building opportunities: After School Matters, C-CAP - Careers Through Culinary Arts Program, College of DuPage, Curt’s Café, Illinois Restaurant Association Education Foundation, Joliet Junior College, Kendall College at National Louis University, The Floured Apron, The French Pastry School at Robert Morris University, The Center on Halsted Silver Fork, and Washburne Culinary Institute at City Colleges of Chicago.

On February 23rd at the Palmer House Hilton Hotel, you too can help create the next generation of Pastry Chefs! Join Betty the Baker, the Foundation’s Rebel with a Cause, while she leads one fun evening of Gourmet Food, Dancing to Rock and Rockabilly, a Pinup Fashion Show, Tiki Bar Cocktails and an all over 1950’s nostalgic rally from 7:00 PM to Midnight. How many of your friends can fit into our Phone Booth (What’s that?)?

Use this special code (REBELFIN) at check out for a 50% ticket discount only for Food Industry News readers! For more information and tickets visit www.ftloc.org

You have to expect things of yourself before you can do them.

— Michael Jordan

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Whether it’s because of cell phone texting, Instagraming, gaming, binge TV watching or other factors, reading for leisure has declined in the United States over the past two decades.

A survey from the Bureau of Labor Statistics found that leisure reading has dropped by more than 30 percent since 2004, when approximately 28 percent of Americans 15 and older read for pleasure on a given day. In 2017, that figure had dropped to 19 percent.

“That steep drop means that aggregate reading time among Americans has fallen from an average of 23 minutes per person per day in 2004 to 17 minutes per person per day in 2017,” according to The Washington Post, which reported on the survey.

The decline is sharper among men, whose reading for pleasure dropped from 25 percent to 15 percent. Among women, leisure reading fell from 31 percent to 22 percent.

The survey, the Post notes, was based on a nationally representative sample of about 26,000 people who answered questions and filled out detailed diaries about what they spent their time on the previous day. The #1 response: answering texts.

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Food Industry News® February 2019

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Consumer-direct sales and product personalization are two key trends for 2019, says CB Insights’ Zoe Leavitt.

Consumer packaged goods manufacturers must build a strong web presence next year and look for ways to connect with consumers in new settings, such as through ride-sharing apps. – Adapted from BevNet

FINANCIAL STATEMENT REVIEW

Do you know your financial strengths and weaknesses?

Are you utilizing time-saving technology?

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Getting Closer with Shoppers in 2019

28-count pack size features a fun, seasonal box, to/from sign-able pouches and heart shaped pieces with emoji faces on them. These festive fruit snacks are the perfect item for classroom gift/card exchanges and available at Walmart, Target, Walgreens, and Rite Aid for $4.99.

It is important to be able to understand your financial statements for your restaurant so you can make adjustments and improvements to increase your profits.

In this article, Dirk Ahlbeck, a CPA with Sassetti Certified Public Accountants will give you an overview of each of the basic three financial statements and WHAT each statement will tell you and WHY you need to review. This is a starting point for comparing and monitoring your numbers against the industry and other periods.

Balance Sheet 7 You can see his ad shows assets (things (Sassetti CPA) on page the company owns), 10 of this issue. liabilities (what you owe) and equity (the difference between the two) at a point in time. The balance sheet will show you the financial strength of your company.

Income Statement consists of your revenues, expenses and whether you had a profit or loss over a period of time. The income statement will include key expenses to monitor such as food & beverage costs, labor and rent.

Cash Flow Statement explains where your cash went from the beginning of the period to the end of the period. It will tell you where the cash came from as well as what cash was spent on.

Every food business owner is encouraged to review these three statements, identify the major components of each, and start using them as a tool to financially run a better restaurant and develop industry benchmarking and tracking. For a free consultation from an industry specialist, contact Dirk Ahlbeck.

1/14/19 11:45 AM

Food Industry News® February 2019

Page 11

Pastry and Baking Trends 2019 Here are a few of the most exciting pastry and baking trends for 2019. This year it’s all about unexpected ingredients and Jessica Ellington of Sweet Bee Pastry and Baking Consulting has some ideas to incorporate these trends into your menu.

First on the list is golden milk. It’s a slightly sweet Indian beverage combining turmeric, cinnamon, ginger and honey. Turmeric may seem odd since it’s most-notably known for giving both yellow mustard and yellow curry it’s color, but it’s wonderfully earthy, too. It plays well with other spices, honey and milks of all types – think almond milk and coconut milk. Use the golden milk ingredients to make a golden milk crème brûlée, brioche or marshmallows for a fun and delicious twist.

Tahini is a finely ground toasted sesame seed paste. It’s creamy and nutty and you should think of it as the exotic cousin to peanut butter. Like peanut butter, it pairs incredibly well with chocolate, bananas and honey. Unlike peanut butter, it also pairs well with citrus, coconut and floral notes. Get creative with a grapefruit hibiscus tahini popsicle, banana tahini cream pie or cinnamon-tahini swirl raisin bread.

Finally, rosé wine is not only perfect for enjoying on a patio on a warm day, but it can also be incorporated into desserts and pastries. It has a beautiful color, is crisp, dry and delicate, and is begging to be near fruit.

Pour a rosé wine reduction over a peach scones with whipped cream or incorporate rosé into your panna cotta to serve simply with fresh berries.

Jessica Ellington is an Executive Pastry Chef and has helped retail bakeries, wholesalers and upscale food service establishments all across Chicago.

You can find Jessica listed in our Buyers Directory under Bakery & Dessert Consulting on page 33 of this issue.

These Healthy Trends May Sneak into 2019-2020

Avocados and sprouted breads, such as Ezekiel bread, were among the top healthy eating trends of this past year. Other interesting nutrition tips include microwaving vegetables instead of cooking them on the stove to preserve nutrients, not feeling guilty about having a late-night snack if it’s well-balanced and portion-controlled, and eating low-histamine foods like quinoa and vegetables to help ease allergies. – Adapted from Well+Good

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Lillie’s Q Adds Artisan Zero-Sugar BBQ Sauce For LowCarb Consumers Recognizing the increased demand for low or no-sugar eating options, Lillie’s Q creator and Chef Charlie Mckenna reformulated his tangy Western Carolina style sauce, without sacrificing taste. The new Carolina Zero Sugar Barbeque Sauce is sweetened only with sucralose.

Consumer research by Lillie’s Q unveiled that nearly 40 percent of consumers are following a carb-restricted diet, and almost one-quarter follow the Ketogenic diet, the extremely low-carb and high-fat diet designed to burn fat for energy. Mintel’s Sugar and Alternative Sweeteners Report cites 22 percent of American adults are buying items specifically labeled low/no/reduced sugar over last year, with 19 percent claiming that high levels of sugar have caused them to stop buying a savory food product.

“It’s simply not true that barbeque can’t be healthy,” said Lillie’s Q founder and Chef Charlie Mckenna.

Labeled #40 on the bottle, the flavor was inspired by pilgrimages on Route 40 from the barbeque havens of Memphis eastward to Shelby, Greensboro and Asheville, N.C.

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– Adapted from National Public Radio

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Food Industry News® February 2019

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Unilever Backs Disability Initiative Unilever has pledged support for the #valuable movement, founded by Caroline Casey to globally call for companies to take note of the value of the world’s disabled population. “Creating a more inclusive world for the 1.3 billion people in the world with a disability is not just the right thing to do, it also makes a lot of business sense,” said Unilever CEO Paul Polman.

– Adapted from MediaPost Communications

The growth of automation and artificial intelligence in the workplace could exacerbate the pay gap, according to the World Economic Forum. Roles typically filled by women are being “automated away,” while the new positions being created are largely in fields that include relatively few women, notes Saadia Zahidi of the World Economic Forum. – Adapted from CNBC

When ignorant folks want to advertise their ignorance, you don’t really have to do anything.

You just let them talk.

— Barack Obama

Winning at Breakfast

Operators who want to win the breakfast crowd better be fast, because convenience and speed are a big deal. The only way to get customers in the morning is to be able to get them through quickly.

Or maybe not. After all, it’s not uncommon to see people crowd into the waiting areas of some family-dining concepts for 45 minutes or longer if the breakfast is right.

“During the week, people generally want quicker,” says Bruce Dean, CEO of 100-unit Black Bear Diner.

“They get to work, they have an hour at lunch. But on weekends people will wait to get in and sit at the table and that’s great for us.” Breakfast is an increasingly competitive daypart—but it’s also bifurcated based upon consumer needs.

According to data from GroundTruth and Technomic Transaction Insights, 16% of all restaurant foot traffic occurs at breakfast. And comments from traditional industry stalwarts such as McDonald’s Corp. and Dunkin’ Donuts suggest the competition for that traffic is intensifying. – Source: restaurantbusinessonline.com

FDA Approval Needed for Impossible Foods’ Meatless Burger Impossible Foods is looking to get Food and Drug Administration approval for the use of heme as a color additive in its meatless burgers. The burgers are already available in restaurants across all 50 states, but it must receive approval for the bloodlike coloring before selling the product in grocery retailers. – Adapted from Bloomberg

Blue Apron Partners with WW Blue Apron signed a deal with WW, formerly known as Weight Watchers International, which could potentially connect the meal kit company with millions of consumers looking for a healthy-eating solution.

Blue Apron will pay the company fees for new subscriptions gained through the partnership.. – Adapted from The Wall Street Journal

Surprising Sources of Pain

The causes of pain aren’t always obvious. Consider these unexpected sources: ● Back pain. Taking your vitamins? Chronic back pain can be caused by low levels of vitamin D. Another possibility: constipation caused by blockage in the colon. Eat more fruits, vegetables, and fiber for better digestion. (Source: Prevention magazine) ● Headache. Cheese may be the culprit. A substance called tyramine in cheese can trigger headaches. Also, low blood sugar can create a headache even before you realize you’re hungry. A snack like whole-grain crackers with peanut butter can bring quick relief. (Source: the WebMD website)

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Food Industry News® February 2019

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3 Communications Basics that Build Confidence

By Merilee Kern, MBA

ANTIBIOTIC

NTIB

IOTIC

E A

FREE

FRE

Communication is ingrained in every facet of life, yet many struggle with fear, insecurity and general ineffectiveness when they find themselves eye to eye with someone to present ideas, address complicated situations, express feelings, negotiate or just “sell them self”—all whether in a personal or professional context.

According to Megan Rokosh, a global business communications expert with over 12 years of agency public relations, media and creative strategy experience, “Some people are paralyzed with fear at the very thought of taking an idea and communicating it, both in the workplace and in their everyday life.”

Here are three of Rokosh’s confidence-building communications requisites: 1. Craft situation diffusion dialogue. Create an assortment of “go-to” statements you can have at-the-ready to handle awkward or hard situations and moments. These are assertions and declarations that you know work well and that you can whip out quickly when needed. For example, if you are late to a social outing, rehearse saying “I’m so sorry I kept you waiting, my rule is when I’m late, all the drinks are on me.” Or, when you’re at a loss for words, you can assert, “I could have sworn that I packed my tongue today” and lighten the moment. Having such short statements up your proverbial sleeve helps to avoid stumbling your way through awkward moments.

2. Give in to vulnerability. Vulnerability often equals likability and they are indelibly connected—so use that truth to your benefit. There’s not much more off-putting than arrogance, and seeming vulnerable can make you more relatable. If you’re nervous and kicking off a meeting, tell your audience to “be gentle with you” and have a quick laugh to loosen everyone—and yourself--up. Self-effacing humor can be a powerful tool. Or, if you’re having a difficult time understanding something, say, “I’m so sorry if I’m holding us up here, but would you mind explaining one more time?” Your contrition will surely endear.

3. Address adversities head on. You will undoubtedly face times at work and at home that require you to address something difficult. Although challenging and scary, the situation usually must to be addressed to be effectively resolved. Great leaders always speak up and you should, too! Make clear from the beginning that you intend to hear and consider the other person’s side. There are times when a call or in-person meeting is just the right thing to do and where words, inflections and expressions if faceto-face will be far more impactful and meaningful.

Rokosh also reminds us that the world’s best communicators are trained. “It’s very that an incredible communicator hasn’t put in extensive work toward their oration skills so they can speak eloquently, pause in powerful silence when appropriate, address very difficult media questions, etc.,” she notes. “It’s important to remember that, while some people are inherently talented communicators, for many (if not most) becoming a confident communicator requires learned skills. It’s one simple strategy like those above built upon each other, and proactively putting them to use, that will get you where you want and need to be.”

Branding, business and entrepreneurship success pundit, Merilee Kern, MBA, is an influential media voice and lauded communications strategist. As the Ex-

ecutive Editor and Producer of “The Luxe List International News Syndicate,” she’s a revered trends expert and travel industry voice of authority who spotlights noteworthy marketplace change makers, movers and shakers. Merilee may be reached online at www.TheLuxeList. com. Follow her on Twitter here: http://twitter.com/LuxeListEditor and Facebook here: www.

Facebook.com/TheLuxeList.

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Angelo Caputo Fresh Markets recently completed an expansion and remodel of its Addison Illinois store which originally opened in 1991. This was the third expansion / remodel of this location. According to company president Robertino Presta, “this new, larger store has an expanded selection of all natural, no preservative heat and serve meals for today’s on the go consumer. In addition to this, the store also has a larger ready to eat hot food section and deli.” You will also find an in house tortilleria, where fresh tortillas are made all day long.

Like other Angelo Caputo Markets, they have a very large old fashioned meat department, international deli, bakery, coffee bar, elaborate produce, grocery and dairy sections. This store is located 510 W Lake Street, Addison, Illinois.

The above pictures show 4 generations of the Caputo/Presta families.

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Food Industry News® February 2019

Page 15

Hot Tea A Great Start for Winter Cocktails FLAT Equalizers

FLAT Equalizers earned the highly regarded Kitchen Innovations Award in 2018 for their innovative design that allows restaurant owners and operators to solve the issue of instability in their existing tables. Equalizers replace a table’s existing screw-in feet and use self-contained hydraulic technology that allows the table to be quickly stabilized with a simple press of the tabletop. The feet “lock” into position to create a rock-solid table base. Another unique feature of FLAT Equalizers is their ability to be adjusted by lifting or tilting the tabletop, to facilitate the alignment of adjoining tables—an industry first. Equalizers are easy to install, and quickly replace the threaded feet on existing table bases. In seconds, table stability can be solved effectively and permanently. FLAT Tech recently opened their North American headquarters in Chicago, IL, and are getting rave reviews from a number of the city’s leading restaurants and bars.

Learn more by visiting www.flattech.com or see their ad on page 5

Hot tea brewed strong can be a great basis for a warming winter cocktail, according to tea expert Stephen Thomas and bartender Max Green.

One recipe, The Dragoon Punch, starts with an extra-strong black tea and gets balance from dark rum and brandy.

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Gibsons Introduces Gibsons Italia

Chef José Sosa oversees the menu of American steakhouse classics and refined Italian dishes, creating a casually elegant dining experience. The menu opens with crudo and shellfish, including Ora King Salmon and Lobster Cocktail with salsa rosso, followed by antipasti such as Italia Meatballs with Corso ricotta and 24-month-aged San Daniele Prosciutto with compressed cantaloupe and grilled bread. Stars of the menu are goldextruded pastas made in-house daily from Italian heritage organic stoneground flour. Options skew traditional and include Rigatoni with Italian sausage and tomato vodka sauce and Caserecce with asparagus, Parmigiano Reggiano and Corso ricotta. At the heart of the menu is a world-class tour of beef that builds on the tradition of superior steaks established at Gibsons Bar & Steakhouse. Gibsons Italia stocks seven Gibsons Prime Angus steaks, including the classic Chicago Cut, a 22-ounce bone-in ribeye, as well as two international options: Gibsons Grassfed Australian beef, aged a minimum of 75 days, and Japanese Kobe, sliced to order.

Curated by beverage director Lawrence Kobesky, Gibsons Italia’s extensive wine list complements the menu with an abundance of interesting and approachable options, including 25 wines by the glass. Guests can enjoy cocktails by bar manager Steve Gleich, including a selection of six spritzes, old-school highball favorites such as a Cuba Libre and Paloma, and well-made martinis. The beverage list also features a collection of Midwest whiskeys, shining a light on the region’s small-batch distilleries.

Architect Mark Knauer conceived the restaurant’s sophisticated design with mid-century Milan in mind. The dining room, outfitted with gray leather chairs modeled after the desk chair in race car entrepreneur Enzo Ferrari’s office and booths featuring saddle stitching found in fine Italian leather goods, is both elegant and comfortable with spectacular views of the city and the Chicago River. .

In 2018, Eater Chicago named Gibsons Italia the Most Beautiful Restaurant of the Year. Founded in 1989 by Steve Lombardo & Hugo Ralli, Gibsons Restaurant Group (GRG) consists of Gibsons Bar & Steakhouse, Hugo’s Frog Bar & Fish House, LUXBAR, Quartino Ristorante & Wine Bar, as well as The BOATHOUSE in Disneyworld, a partnership with Steven Schussler, and restaurants they manage for premiere organizations such as RL and the Polo Bar on behalf of Ralph Lauren. At the forefront of GRG for over 29 years, Lombardo is handing the reins of the groups’ newest addition to his four children. They bring a fresh perspective with Gibsons Italia, while honoring the legacy of exceptional hospitality and quality their father established with the original Gibsons.

Open for lunch and dinner six days a week, Gibsons Italia is a stylish downtown destination that blends upscale dining with warm hospitality in a chic setting.

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Food Industry News® February 2019

foodindustrynews.com

Homebuying Home buying used to be a family affair, but single buyers now make up more than 25 percent of the overall home ownership market, according to the National Association of Realtors.

A survey of more than 1,400 homeowners (675 of them single) by Century 21 Real Estate found that 75 percent consider home ownership very impor-

Easy Fixes To Your Personal Security You Can Do Yourself Password Protect Your Devices Choosing not to password protect your devices is the digital equivalent of leaving your home or car unlocked. If you’re lucky, no one will take advantage of the access. Or maybe the contents will be ravaged and your favorite speakers and/or secrets stolen.

Put A Google Alert On Your Name This is an easy way to see what’s being said about you online. Go here: http://www.google.com/alerts and enter your name, and variations of your name, with quotation marks around it..

Sign Out Of Your Online Accounts When Done Not only will this slightly reduce the amount of tracking of you as you surf the Web, this prevents someone who later sits down at your computer from loading one of these up and getting snoopy. If you’re using someone else’s or a public computer, this is especially important. Yes, people actually forget to do this, with terrible outcomes.

Don’t Give Out Your Email, Phone, Or Zip Code Stores often use this info to help profile you and your purchase. You can say no. If you feel badly about it, just pretend the employee is the sketchy dude in the bar.

Encrypt Your Computer Encrypting your computer means that someone has to have your password (or encryption key) in order to peek at its contents should they get access to your hard drive. On a Mac, you just go to your settings, choose “Security and Privacy,” go to “FileVault,” choose the “Turn on FileVault” Turn On 2-step Authentication In Gmail This simple step prevents your account from accessed from a new device, a person (hopefully you) needs a code that’s sent to your phone. This means that even if someone gets your password somehow, they won’t be able to use it to sign into your account from a strange computer. Google says that millions of people use this tool, and “thousands more enroll each day.”.

Backing Up Your Security Codes Just In Case You Forget Them If your security key is lost, you can follow these steps to get back into your account and protect it. Choose the right steps for you depending on whether you’ve set up another second step like: Verification codes, backup codes, a different security key you’ve added to your account or a registered computer where you previously chose not to be asked for a verification code Pay Cash For Embarrassing Items One data mining CEO says this is how he pays for hamburgers and junk food these days.

Change Facebook Settings To “Friends Only” Visit your Facebook privacy settings. Make sure this “default privacy” setting isn’t set to public, and if it’s set to “Custom,” make sure you know and are comfortable with any “Networks” you’re sharing with.

Clear Your Browser History or Cookies Regularly When’s the last time you did that? If you just shrugged, consider changing your browser settings so that this is automatically cleared every session. Go to the “privacy” setting in your Browser’s “Options.” Tell it to “never remember your history.” This will reduce the amount you’re tracked online. Consider a browser add-on like TACO to further reduce tracking of your online behavior.

Use An IP Masker To hide your online footprint, you can download Tor, buy a VPN or use an easy browserbased option like HideMyAss.com.

tant. Their main reasons for buying a home: n Rent. They were dissatisfied with paying rent. n Stability. They felt buying a home would help to secure their financial future. n Privacy. Freedom without rental rules.

The Cost of Littering Adds Up Trash and litter are unsightly—and expensive. Litter cleanup costs the country approximately $11.5 billion every year, according to a 2009 study from Keep America Beautiful. That includes costs to businesses cleaning up their properties—$9.1 billion—as well as state, city, and county expenses that come to more than $1.3 billion, and the estimated $241 million that educational facilities have to spend cleaning up sports areas and school grounds.

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Food Industry News® February 2019

Page 17

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How Walter Daniels Rebuilt McDonald’s Getting Your Name In The News For 2019 New Flagship While heading downtown to the great city of Chicago, it is difficult not to run into one of its many local iconic landmarks. One of them, since 1983, has been the Rock ‘n Roll McDonald’s, attracting not only tourists, but serving as a staple to the local community.

Beginning late last year, the “roll” of this McDonald’s store has changed and left the “Rock” theme to the archives. Making way for a new environmentally friendly footprint, this LEED® certified building features energy produced from its massive solar array and to a roof top hanging garden and living wall.

McDonald’s Corporation awarded one of their longest running Chicago-based general contractors, Walter Daniels Construction Company to demolish the existing store and build their new flagship restaurant. Of this previously massive fast-food museum, only the kitchen remains (albeit with a facelift).

“It’s an incredible one-of-a-kind concept from McDonald’s, and one that will have their competition taking good notes in their boardrooms,” says Walter Kramer, CEO of Walter Daniels. “A good part of our team has contributed to the success of this project, and it is quite the honor that McDonald’s looked to us to complete it.”

This new design “see’s green” both inside and out, as the outdoor seated plaza surrounds you with more than 70 planted trees. Natural products throughout make up the entire lot with use of permeable paver bricks and low carbon emission concrete mix. Let us not forget to mention the harvestable apple trees growing on the green roof.

The new store makes friends with the environment and patrons alike. An efficient dual drive-through with overflow lane will get you in and out timely. Dine-in and walkup customers will utilize some of McDonald’ latest tech while ordering their meals. Two rows of self-serve kiosks feature efficient, customized ordering and table service.

Alternatively, why not place your order on the McDonald’s app and pick it up at the counter. The choice is yours.

All of these choices made possible by McDonald’s redefinition of branding to the new generation fast-food customer. As McDonald’s Corporation invests over $2.4 billion in new and remodeled stores in the next couple years, their “Experience of the Future” campaign will set the new standard in fast food dining.

Walter Daniels Construction is filling their plate as well with several other projects in the Chicagoland and Northwest Indiana areas.

Continues on page 12

feb 2019 17-24.indd 17

Organizations of all sizes use press releases to achieve all sorts of goals.

Some common objectives include: To get seen means to get business.

To build your brand’s reputation. Maybe you’re re-launching your brand image and want more people to know.

To manage a crisis. To build back links from trusted media sites. This could be when you publish a new e-book, report or blog and you want a reputable source to link back to the information.

As a cost-effective way to market your organization.

A well-written press release can help garner public attention due to news coverage. The need for publicity is essential to your business, but do you know four essential rules?

1: Send out news releases 4-6 weeks before the next issue drops for monthly magazines. Blogs and websites move faster.

2: Write releases in third person: “they” not “we.”

3: Photos, contact information and clips must be attached or easily accessed.

Hard to find? Easy to discard.

4: Have a story. Keep it short and relevant.

5: Spell check it, with single spaces after a period, unformatted.

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Ordering Online for Pickup Saw Boom Near End of 2018

Consumers are more open to buying online and picking up in-store, with the option posting a 47% year over year increase in the crucial holiday stretch from Nov. 1 to Dec. 19, according to Adobe Analytics. The option gives retailers like Target and Walmart a time advantage over home delivery that often takes a couple of days, says Package Concierge’s Georgianna Oliver.

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Page 18

Food Industry News® February 2019

Nuggets Samsung Electronics announces the new Notebook 9 Pen, a premium 2-in-1 PC with a built in S pen that allows users to reach their true creative potential. The upgraded Notebook 9 Pen will expand to the USA in early 2019. AAA began producing Emergency Roadside Assistance in 1915, using a fleet of motorcycles to aid stranded motorists.

Bobby Flay has signed a new multi-year exclusive deal with Food Network along with a new project, The Flay List, featuring the chef alongside his daughter Sophie, set to Premier Spring 2019. Choice Hotels is one of the largest and most successful lodging franchises in the world.

They have more than 6,900 hotels, representing more than 560,000 rooms in over 40 countries and territories.

Hallmark first offered Valentine’s Day cards in 1913 and began producing them in 1916.

Valentine’s Day is the second-largest holiday for giving greeting cards. Looking for a scrumptious indulgence for your Valentine, Edible Arrangements offers beautiful Valentine’s Day gifts and Baskets of chocolate covered strawberries and fruit baskets.

In March 2019, Reese’s brand will give you one more way to eat a Reese’s, with the launch of Reese’s Thin.

The new Reese’s thins are 40 percent thinner

Notebook 9 Pen is engineered for people who are going places. Count on exceptional processing power and fast charging to keep you moving forward and a lightweight frame that won’t weigh you down. Plus, with the versatility of 360-degree tablet mode, a touch screen and an S Pen, consider yourself empowered.

than your regular Reese’s. It’s just another option to enjoy your favorite candy. More than 48,000 restaurants around the globe are customers of Open Table. Schnucks Markets, Inc. is a third generation; family owned grocery and pharmacy retailer committed to nourishing people’s lives. Schnucks operates 119 stores, serving customers in Missouri, Illinois, Indiana, Wisconsin and Iowa. The Allis Restaurant and Cocktail Bar in the Soho House located at 113-125 N. Green St. in Chicago is the ideal place to enjoy afternoon tea which is served daily. The Enterprise Rent-A-Car brand has made history once again by receiving the highest score in the JD Power 2018 North America Car Satisfaction Survey for the seventeenth time. Use waxed paper instead of plastic wrap when wrapping soft cheese and wrap it loosely, to keep it fresh.

Hershey’s offers an assortment of fun Kisses chocolates for Valentine’s Day. The Valentine Conversation Milk Chocolate Kisses have a sweet message on the bottom of the wrapper for your sweet valentine!

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Food Industry News® February 2019

Page 19

Gloria Cacciatore Turan with Stanislaw & Ewa Chwala

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RDN Says Oat Milk and Grazing Tables are Among 2019 Trends

Dietary trends for 2019 will include oat milk, the return of bread, prebiotics, elderberries and tahini, said registered dietitian nutritionist Frances Largeman-Roth. A new trend for entertaining will be grazing tables, which originated in Australia and offer a variety of foods for all tastes, Largeman-Roth said . – Adapted from Today.com

Mundelein, IL., OKs BringYour-Own-Bottle Ordinance Officials in the Illinois village of Mundelein have approved an ordinance that will allow restaurant patrons to bring their own wine when dining in restaurants that already hold a liquor license. The ordinance limits patrons to bringing a single sealed 750-milliliter bottle of commercially produced wine, which must be open and served by restaurant staff. – Adapted from The Chicago Tribune

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First Woman in US to Earn 3 Michelin Stars is an Inspiration Chef Dominique Crenn pays close attention to how her actions might affect other women after recently becoming the first female chef in the US to be awarded three Michelin stars for her San Francisco restaurant Atelier Crenn. “For me, it’s a platform and it’s also showing young girls you can achieve a lot in your life,” she says.

– Adapted from National Public Radio

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1/14/19 3:26 PM

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foodindustrynews.com

Food Industry News® February 2019

Tech and Restaurant Trends of 2019

n Restaurants are using robots to cook and plate food, ensuring consistency and elevating food safety protocols. Automation means tools will never touch both raw and cooked hamburgers. Less bare hand contact results in less contamination. Robots are programmed to execute tasks the same way every time, while humans are often inconsistent. Food producers are also investing in robotics: CMC Food, a N.J.-based egg producer, built an automated production facility, replacing human egg handlers with two robots that can manage more than 100,000 eggs per hour. Today, nine out of 10 food processing and packaging companies use robots to improve food safety, decrease worker injuries, and increase efficiency, per a recent study by the Packaging Machinery Manufacturers Institute. As costs for these technologies continue to decrease, more companies will adopt them. n Sensors can monitor various elements of food safety, such as ensuring that foods are being held at proper temperatures. Centralized, continuous refrigeration monitoring systems signal when temperatures in coolers or freezers rise above safe holding temperatures, reducing food spoilage and waste due to improperly working units. Cooking equipment with built-in sensors – like innovative meat thermometers that change colors when proteins are cooked to safe temperatures – make it easier and more accurate to ensure foods are being cooked properly and safely. n The latest coolers, blast chillers and ovens include wireless systems that track and record temperatures automatically. Virginia Tech utilizes large storage coolers that automatically alert staff if temperatures rise above a certain point, preventing food spoilage and potential foodborne illness outbreaks.

We offer six different brands incuding Halal. Each recipe is made with a unique taste, texture and flavor profile.

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Sharpen Your Mind to Learn Better

Love is not as important as good health. You cannot be in love if you’re not healthy. You can’t appreciate it.

— Bryan Cranston

feb 2019 17-24.indd 20

As we grow older, learning and remembering new information can grow more difficult. Here are some tips to help you stay on top of the knowledge game and keep you learning as you age: l Focus on concentrating. Distractions are the bane of any learning attempt. If you’re attending a seminar or training session, for example, sit near the instructor and maintain eye contact with him or her. Try not to fidget; simply relax into the session and let your focused attention do the job. l Say it out loud. Read aloud the material you’re trying to learn and repeat out loud the facts you want to retain. This way, both your eyes and your ears are delivering information to your brain. l Tame frustration. If you’re getting frustrated over material you’re trying to learn, remind yourself that getting emotional will only hamper your ability to retain information. If you have to, step back and take a break.

1/14/19 3:26 PM

Food Industry News® February 2019

Wisdom From The 48 Laws Of Power

■ Do not rely on friends.

They will never be totally honest with you. They will not openly disagree with you in order to avoid arguments.

■ Enemies expect nothing so they will be surprised when you are generous.

■ An enemy spared the guillotine will be more grateful to you than a friend.

■ When you decide to hire a friend you will discover qualities she has kept hidden.

■ Skill and competence are more important than friendly feelings.

■ Hiring friends will limit your power.

■ All working situations require a kind of distance between people.

■ You destroy an enemy when you make a friend of him.

■ An enemy at your heels keeps you sharp, alert, and focused.

■ Present your ideas in such a manner that they may be ascribed to your master, or could be viewed as an echo of your master’s thoughts.

■ If you are more intelligent than your master, act as if you are not.

■ Never take your position for granted.

■ Never let favors you receive go to your head.

■ Discreet flattery is much more powerful.

Make it seem like you want to seek his expertise and advice.

■ Saying less will keep you from saying something foolish or even dangerous.

■ Once the words are out you cannot take them back.

feb 2019 17-24.indd 21

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Call Today to See How You Can CA$H IN On This Opportunity: (800) ■ Keeping silent makes people reveal more about themselves. This is information you may be able to use against them later on.

■ Surround your name with the sensational and the scandalous.

■ Create an air of mystery.

■ It is better to be attacked and slandered than ignored.

■ Make yourself appear larger than life.

■ Any sort of notoriety will bring you power.

■ For negotiations and meetings, it is wise to lure others into your territory, or a territory of your choice.

■ Once someone suspects you are manipulating him, it will be harder to control him. Making him come to you gives the illusion he is in control.

■ Most often the effective action is to stay back, keep calm, and let others be frustrated by the traps

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Self-Perceived Memory Loss Often a Symptom of Stress Can the stress of life traumas and your job cause memory loss? The Sahlgrenska memory clinic in Mölndal, Sweden, serves middle-aged and older people who have become concerned they’re losing memory function. However, upon thorough testing, about a third of the patients don’t reveal any symptoms or biomarkers for cognitive decline. A researcher followed this group for an average of four years, during which time only 10 percent developed dementia. As for the rest, the belief that their memories were failing them was correlated with severe stress, clinical burnout or depression.

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Food Industry News® February 2019

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Walter Daniels

Hope These Business Musts Are Up To Date Happy 2012. Wait! That’s wrong! Yes, and your potential customers will stop dead in their tracks if you’ve let your web presence go unwatched.

Any references to anything older than 2019 will make you appear out-of-date and may leave a negative impression that you’re not paying close attention to your business.

■ Change the copyright date on your website to 2019. Don’t let potential customers get the impression that the last time you attended to your website was years ago.

■ Check to see if your domain name expires in 2019. It’s a good idea to keep your domain name renewal several years in the future and to make sure your credit card / payment information is up to date at your domain service provider. With the importance and value of your restaurant’s website, don’t risk losing it by neglecting your domain name expiration date.

■ Update any sales/marketing materials for 2019.

■ For your social media, add something new so you look current and already rolling into Spring, 2019.

feb 2019 17-24.indd 22

Continued from page 24 “We are doing a lot of remodels for McDonald’s right now.” Says Bob Arnolde, Executive Vice President of Walter Daniels.

“We’re doing a big project in Lombard for Darden Restaurants called the Yard House.

We’re doing a couple of fueling stations, as well. We just completed a nice big restaurant for Moretti’s, which is a pizza and grill-type restaurant with an Italian flair to it.”

Time and quality is always of the essence. Walter Daniels Company says this is achievable due to a knowledgeable and loyal group of staff and subcontractors.

“I cannot say enough about our dedicated team of employees and loyal subcontractors. It may sound cliché, but they truly are the heartbeat of our success.” Kramer says. “The retail and restaurant construction market is on fire leading up to at least the end of the decade, and Walter Daniels is right there along the way, building each and every project as if it was our own.”

Walter Daniels Construction, founded in 1972 has focus in a wide area of commercial construction. It has a strong niche in the restaurant and retail construction sectors, and frequently completes projects for fueling centers, municipalities, airports, and warehouses as well.

“Our projects range from small interior remodels to multi-building developments. We have experienced and knowledgeable project managers on our team,” Arnolde Says.

The new flagship McDonald’s is located at 600 N. Clark Street in Chicago and is open for business.

1/14/19 3:26 PM

Food Industry News® February 2019

Proven Rules for Success

No Matter Whose Burger You Serve,

Burgers Always Taste Better on Gonnella Pretzel Roll Buns!

Successful businesspeople like Sam Walton understand that success is as much a result of treating people with respect as it is of managing costs and inventory. Here are the key principles Walton followed, as recounted in Sam Walton: Made in America, My Story,

by Sam Walton, co-authored with J. Huey (Doubleday): ● Believe in what you do. If you dedicate yourself to work that you love and doing the best you can, your enthusiasm will be contagious. ● Treat your workers like partners. Share your profits fairly and team up with everyone in your company to perform and excel together. ● Motivate with more than money. People respond more powerfully to other incentives. Set ambitious goals, and encourage friendly competition between team members. ● Communicate everything. The more your team members know, the more they’ll be able to do for the company and the better they’ll be able to do it. ● Show your appreciation. There’s no replacement for sincere praise, and no more cost-effective motivational tool. ● Lighten up. Don’t take yourself too seriously. Take some time to have fun and let others have fun along with you. ● Listen to your partners. Look for ways to encourage your employees to talk to you. You can learn everything about improving your business that you need to know from the workers on the front lines who deal directly with customers. ● Surprise your customers. Give them something extra to show your appreciation for their business. Listen to their complaints and correct them promptly and cheerfully. Guaranteeing and delivering satisfaction will keep people coming back. ● Watch your expenses. You can overcome almost any setback if you’re using your money efficiently and not wasting any. ● March to your own beat. Don’t follow conventional wisdom. ● Live below your means. Warren Buffett, financial wizard to Presidents, was ranked by Forbes as the richest person in the world with an estimated net worth of approximately $62 billion dollars. He drives an older car and lives a frugal, comfortable lifestyle. Like many wealthy people, he knows what he has to have, and what he doesn’t. So should everyone.

feb 2019 17-24.indd 23

Page 23

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About 10 percent of the 12 million or so workplace injuries in the U.S. every year are foot- and ankle-related, according to the Department of Labor. Be sure to: Pick the right footwear. Don’t wear shoes that are thin or flimsy in a workplace filled with potential hazards. Stay dry. Select footwear that will keep your feet warm and dry to guard against frostbite and other problems in cold conditions and wet areas. Get a good fit. Buy shoes in the right size so your feet don’t slide or slip inside them. Make sure they fit comfortably so they don’t cause blisters or distract you while working.

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Food Industry News® February 2019

Page 24

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popular, food delivery services come with both pros and cons.

It is worth noting that ¾ of restaurant industry traffic is offpremises, which means customers are eating at home. Restaurant owners are therefore doing whatever it takes to both satisfy their appetites and reach more of them. Obviously, restaurants and consumers can always connect, even during inclement weather.

People can still eat well and restaurants enjoy steady business.

This is the beauty of food delivery services. Everyone can benefit.

On the downside, quality control can suffer. The food’s taste, temperature, and texture can deteriorate during transit, which reflects negatively on the restaurant and not the delivery service. The restaurant’s bottom line invariably takes a hard hit—the food delivery services often take 30% of net sales. This is a significant portion of the amount made on each transaction.

Food delivery services can and will work for restaurants that already enjoy a solid reputation, a loyal customer base, and lots of positive reviews; for fledgling operations, however, it is certainly a give and take, but well worth trying. Many restaurants have resorted to starting their own delivery services because of the high cost of using these outside services.

For more information, please feel free to call Parhas & Associates today at (708) 430-4545.

no 401k? how Do You Save?

More than a third of all private-sector workers over the age of 22 don’t work for a company that offers a retirement plan, according to data analyzed by The Pew Charitable Trusts. That number jumps to 41 percent for millennials. Here are several types of accounts that can help you reach your retirement savings goals.

1. Traditional IRA An individual retirement account is a type of tax-advantaged retirement savings account. It’s similar to a 401(k) except you don’t have to open one through your employer. The downside is that the contribution limits for IRAs are much lower than for 401(k)s. For 2019, you can contribute a total of $6,000 across all your IRA accounts ($7,000 if you’re age 50 or older) or your taxable income for the year, whichever is smaller. You’re allowed to begin making penalty-free withdrawals when you turn 59½. Once you reach 70½, you can no longer contribute and must start making required minimum distributions instead.

2. Roth IRA Best for: Lower-earning employees who expect to be in a higher tax bracket during retirement.

How it works: A Roth IRA is similar to a traditional IRA with a few exceptions. The first is the way your money is taxed: Rather than contributing pre-tax money, you contribute funds after taxes have already been taken out. This can be a major benefit to workers who don’t earn a lot now but expect to increase their income significantly in the future. For example, maybe you just graduated from medical school and are in your first year of residency. Eventually, you plan to open your own private practice. In this case, you will likely save money on taxes by paying them now while your income is relatively low instead of at retirement.

3. SEP-IRA Best for: People who are self-employed.

The “SEP” in SEP-IRA stands for simplified employee pension.

Contributions to this type of retirement plan are made by the employer on the employee’s behalf. The good news is that any employer with one or more employees can create a SEP plan. So if you’re self-employed for instance, you own a small business or are a freelancer you are both the employer and employee.

Contributions are also tax-deductible for the business, and the money isn’t taxed until it’s withdrawn in retirement. Contributions made in 2019 to an employee’s SEP-IRA c 4. Solo 401(k) Best for: Self-employed individuals who want higher contribution limits.

This account has the same rules and requirements as a traditional 401(k) you’d contribute to through an employer except that it’s designed for the self-employed.

According to IRS rules, you must be a business owner to contribute to a solo 401(k), but you can’t have employees. The good news is that the plan can cover both you and a spouse.

5. Health Savings Account Best for: Individuals with high-deductible health insurance plans.

If you have a high-deductible health plan, you might qualify to contribute to a health savings account. Though an HSA is technically not a retirement savings account, it’s as good –if not better– than a 401(k) because the contributions are triple tax-exempt.

After age 65, you can withdraw the funds tax-free to cover health insurance premiums in addition to other qualified medical expenses. You can also use the money for non-medical expenses without paying a penalty; you just have to pay taxes on the withdrawals.

About 35 percent of employer-sponsored health plans offer HSAs. However, you can open your own HSA through most financial institutions even if your employer doesn’t offer one, as long as you meet all eligibility requirements.

6. Brokerage Account Best for: Investors who want flexibility and the ability to invest beyond their annual contribution limits. If you want more flexibility beyond what the above tax-advantaged accounts offer, consider opening an investment account through a brick-and-mortar or online brokerage, such as Charles Schwab, Fidelity, Etrade or Ally. While you won’t receive tax benefits, you can contribute to this investment account with your retirement goal in mind.

1/14/19 3:26 PM

Food Industry News® February 2019

Noluma Research: Light Exposure Degrades Dairy U.S.-based Noluma International, LLC, the leader in light protection technology, released new evidence highlighting the rapid degradation of nutrients in dairy as a result of light exposure. Established in 2018, Noluma is a sciencebased services and certification company specialized in light protection, and does not sell packaging or packaging materials.

The report finds that damage to nutritional values comes from all light, including common retail and refrigerator lighting. The report reveals rapid loss of key nutrients such as vitamin A, vitamin D and riboflavin in dairy – in some instances up to 51%.1 The report, Packaged Foods Should Be Kept in the Dark: Consumers Shouldn’t Be, proves that light of any kind degrades a product’s freshness, nutrition and stability, leading to faster spoiling. It shows that milk can taste or smell worse after just 15 minutes of light exposure.

In 2018, Noluma unveiled their state-of-theart patented technology that measures packaging’s ability to protect contents from light damage with more accuracy and efficiency than existing methods. Noluma scientists use a known marker ingredient in the contents of test package, exposing it to intense light that replicates two weeks of exposure in just two hours. This testing allows manufacturers to better understand the vulnerabilities of their packaging and work with Noluma to design packaging that bet-

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Page 25

CHEF PROFILE

Matt Boland Sunset Grille - Hilton Aruba Resort and Casino J.E. Irausquin Blvd. 81, Palm Beach, Aruba Birthplace: Rochester, New York Current Position: Executive Chef Hilton Aruba Resort and Casino First Foodservice Job: Dishwasher Favorite Food: Easier to say what I do not like -only big chunks of raw onion Awards/Honors: Lots of scar tissue Memorable Customers: Royal Family Holland, Queen, King, Princess , many times Alan Alda, Roger Bannister, Pierre Franey Worst Part of Job: There is only the good parts!

Most Humorous Kitchen Mishap: Every day in the Caribbean!!!!!

Favorite Food to prepare: Food for friends and family What part of the job gives the most pleasure: Serving others If you couldn’t be a chef, what would you be and why: Teaching kids how to cook Best advice you ever got was: Come Early, Stay Late, Never Give Up, Learn and Grow Where do you like to vacation: Well, since we live in the islands, we love to go the mountains What do you enjoy most about FIN: Valerie and Cary! Attitude, positive thinking Other than family, who was your greatest culinary influence?: Etienne Merle, proprietor L;Auberge du Cochon Rouge ter blocks the degradation of nutrients, taste and efficacy from light exposure.

The extent of damage to the marker correlates with the change in that product’s freshness, nutrients effectiveness, and overall quality. The result is an LPF or light protection factor determined using an algorithm and assigned to each packaging based on the contents it protects.

Noluma then uses these learnings to guide the customers in their design of packaging for optimal light protection. For more information, visit Noluma.com.

Shh; Walmart is Listening

Walmart has patented a device that can listen to customer and employee activity. The company could use the audio data it collects to develop performance metrics for employees, as well as determining factors such as line length at checkouts and how many bags are used. – Adapted from Futurism Indifference and stupidity have elected more fools than history can count.

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These Foods Provide the Most Vitamin D

Cod liver oil, eggs, mushrooms and fish like salmon or swordfish are a good source of vitamin D over the winter months, Brierley Horton writes.

Milk or yogurt fortified with vitamin D can have health benefits, as can some orange juice, cereals, and plant-based milks like soy.

– Adapted from Bon Appetit online

feb 2019 25-32.indd 26

Food Industry News® February 2019

They Were Created By War Daylight Saving Time has been around since antiquity, but it was not until World War I that governments around the globe officially adopted daylight saving time. Why? To conserve resources such as fuel and extend the workday for the war effort.

The Germans and Austro- Hungarians did it first, in 1916, and the Allies followed shortly after. To clear up confusion about the concept, the Washington Times used a comic strip to explain the first “spring forward” in the United States in 1918.

Hollywood was the result of foreign films going dark because of war. With so much of Europe intrenched in World War I, the European film industry had to scale back dramatically. That opened the door for the Americans. Hollywood was still in its infancy, but its studios soon made fortunes producing wartime propaganda. The war itself provided material for countless movies in the 1920s and ’30s, including Wings, the winner of the first Academy Award for Best Picture.

Plastic Surgery came from World War I, as the horrors of battle left thousands of men scarred and maimed. British army surgeon Harold Gillies and his colleagues performed more than 11,000 operations, mostly on soldiers suffering from facial wounds from gunshots. Gillies was knighted for his efforts and ultimately became known as the father of modern plastic surgery.

Soy Dogs were developed In 1918, in Cologne, Germany. Mayor Konrad Adenauer applied for a patent for his novel way of preserving meat: mixing sausage with soy flour. Although not strictly vegetarian, the method had staying power. Soy products are now a multibilliondollar industry in the United States alone.

Pilates was the result of imprisonment. Circus performer Joseph Hubertus Pilates was interned for being a German national. He used the time to perfect an exercise routine he’d developed that involved rigging springs to hospital beds, according to the Pilates Foundation. Today, millions of people practice Pilates in studios around the world.

Passports were also the result of post-war thinking. In hopes of restoring tourism throughout Europe, the League of Nations issued guidelines for uniform passports in 1920. The standard documents were to include a cover embossed with the issuing country’s name and coat of arms—the same basic look they have today in most every country, including the United States.

Disposable Sanitary Pads were made from wood pulp, and the Kimberly- Clark company’s “cellucotton” became a staple in military hospitals as a more absorbent and less expensive alternative to cotton bandages. When the war ended, the company’s executives learned that Army nurses had used cellucotton as sanitary napkins, and an affordable new product was born.

1/14/19 3:48 PM

Food Industry News® February 2019

New Proteins, Ethnic Breakfasts Are Hot in 2019 Alternative sources of protein, locally sourced meats and seafood, more veggie-carb substitutes, and globally inspired breakfast options are a small sampling of the smorgasbord of food trends the restaurant industry will be serving next year.

According to new research by the National Restaurant Association, expect to see more plant-based sausages and burgers, new cuts of meat, including oyster steak, Merlot cut and Vegas Strip Steak, plus ethnic-flavored breakfast items, like shakshouka, the egg-and-tomato-sauce dish, in 2019.

Page 27

Don’t Get Strangled By Growth

Managers can easily slip into the habit of controlling every aspect of their operations when their organization or department is small. Then, as it expands, they may have trouble giving up their authority over every Shakshouka, a globally-in- decision and task. That spired brfeakfast item, is a causes problems with emTunisian/Israeli dish made of ployees. poached eggs, tomato sauce, As your organization onions and chili peppers.

Spiced with cumin, paprika, grows, be prepared for cayenne pepper and nut- these potential trouble meg, it is among 2019’s food spots: trends.

■ Time management.

The findings are a part of the National Restau- Keep track of how you rant Association’s annual What’s Hot survey, a spend your day so you barometer of food and beverage trends at res- concentrate on strategy taurants around the country. The results forecast and the big picture infood, beverage, and culinary concept trends for the stead of routine tasks that year ahead. The annual survey looked at the recan be easily delegated.

“Call MaCkaychefs Right sponses of approximately 650 professional – away!”

You want sufficient time all members of the American Culinary Federation. to plan, and employees “Plant-based alternatives, veggie-carb substiare looking for opportututes, and globally-inspired menu items -- already nities to stretch and grow popular in consumers’ own homes -- are now themselves. poised to ignite sales at restaurants and Repairs foodserSpecializing In Fast, Expert Of Refrigeration, Ovens, ■ Business procedures.

HVAC and AllRiehle, Types ofthe Cooking and Food Prep Equipment vice operations,” said Hudson Association’s senior vice president research. “It’s no Standardize rules and call Johnof mackay: procedures as your efsecret restaurant customers new food experi- mAllS , SCHAumBuRg BARRIngTOnseek & SHOPPIng In nW SuBuRBS ences when dining out. Chefs are listening to that forts expand so you can request and offering them the foods they want. maintain a degree of control over employees’ acThat’s good for guests and business.” tivities without monitor“Call MaCkay Here is what the majority of chefs said Right about away!” ing their every move. You some top food trends for 2019: ■ More than 69 percent of chefs said globally don’t want to stifle their inspired breakfast would be the year’s top food initiative, but you have to know that they’re on the trend.

■ Some 67 percent of respondents indicated that right track.

Specializing In Fast, Expert Repairs Of Refrigeration, Ovens, new cuts of meat would once beCooking amongand the ■ Equipment Reach out. Most HVAC and Allagain Types of Food Prep top food trends, likecall last JoHn year.mackay: managers shouldn’t keep ■ Approximately 64 percent of chefs pointed to track of more than three BARRIngTOn, SCHAumBuRg & SHOPPIng mAllS In nW SuBuRBS plant-based sausages and burgers as a top food to six people directly. trend.

Adding more employees ■ More than 60 percent identified local meats means you have to rely on and seafood as hot items. someone to manage your ■ Three out of five chefs said veggie-carb substi- expanded workforce. As tutes would emerge as new alternatives to tradi- you hire, look for emtional starches. ployees with experience For more information, visit the National Restaurant Association at Restaurant.org and interest in effective management so you don’t stretch yourself too thin.

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CPG Trends - Food Sensitivities Pea protein, plant-based foods and next-generation dairy alternatives are among the hottest CPG trends for 2019, writes registered dietitian Christy Brissette. Products that meet the needs of shoppers with food sensitivities and niche diets, such as Whole30, paleo and low-FODMAP, are also expected to gain traction and visibility in the grocery aisle this year. – Adapted from The Washington Post

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foodindustrynews.com

Food Industry News® February 2019

AROUND CHICAGO With Valerie Miller

TACO VIDA Freddy Sanchez Chef/Owner of Taco Vida is living the American dream. He came from Mexico at the age of 16 to pursue his culinary journey. His career included being the Corporate Chef of Adobo Grill and the Executive Chef of The Happ inn in Northfield.

For five years he ran and grew the busy, successful Taco Nano while being the Executive Chef of the Happ Inn.

Jim Baker 30 Years of Excellence

This new year “2019” marks a very rare milestone at CSI. The firm’s beloved Director of Service, Jim Baker is celebrating his 30th year working at Coker Service.

Way back in 1989, Jim started out as a technician. With his background working his family farm Barbara Coker, Mike Coker, Jim Baker, Jim Weber, TJ Coker of 1200 acres, and a farming degree under his belt, his work ethic and MacGyver attitude propelled him to CFESA Certified Master Technician. Growing in experience and expertise, Jim rose through the ranks from technician, to scheduling, to handling all the installations, to Service Manager, finally to Director of Service.

The steady growth and continued success at CSI, along with the family atmosphere have allowed long time employees and newbies alike to flourish in the industry. “We all take care of each other,” Debbi Lewandowski of CSI told Food Industry News; “and Jim is always available to lend a helping hand, salt a slippery walk way, repair a leaky faucet, or teach a technician just how things are done.”

“Dedication, loyalty, dependability, and excellence are just a few words to describe the man Jim Baker is. The vast knowledge Jim has in the industry makes us so fortunate to have him here at CSI.” Congratulations on 30 years Jim! See CSI Coker’s ad on page 24 of this issue.

feb 2019 25-32.indd 28

After more than 30 years in the United States, this talented chef has finally made his life- long aspiration to be the sole owner of his own restaurant. He envisioned opening a taqueria and now Freddy Sanchez and his wife Susan Munic are the proud owners of Taco Vida located at 469 Lake Cook Rd. in Deerfield, Illinois.

Taco Vida is not an ordinary taco joint. This simple taqueria offers top quality scratch made food in a colorful and comfortable setting. The tortillas are made in house. The line- up of tacos include the Turkey Picadillo taco with ground turkey, the Chorizo Con Queso Fundidido taco with seared Chihuahua cheese topped with house made chorizo, the Crispy Camarones taco with fried shrimp topped with watercress, watermelon radish, and Serrano salsa.

Pictured here are Freddy’s Famous Guacamole and the Pork al Pastor Taco which is layered pork topped with onion, cilantro and roasted pina. For more info visit tacovidadeerfield.com

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Food Industry News® February 2019

Page 29

People Selling the Industry With Cary Miller

This month I am proud to be pictured with Lindzi Shanks, S’mores Sommelier & Co-Owner of XO Marshmallow Cafe located 6977 N. Sheridan Road in Chicago.

XO has updated the marshmallow experience by using premium ingredients to develop innovative flavors—from classic Vanilla Bean to Champagne. XO is the country’s first Marshmallow Wonderland, with several types of gourmet S’mores and gourmet beverages on the menu. In addition to their retail store, they also have a thriving wholesale and internet business.

Chris McSwain is with Awesome Hand Gaming, an Illinois Video Gaming Terminal Operator which provides the latest slot machines to bars, restaurants, and establishments serving alcohol. The company continues to lead the slot machine and Illinois video gaming industry with its new loyalty program and mobile app which helps players patronize AHG accounts. The company also hosts an event at one of its Illinois video gaming locations every month. The events feature free giveaways, contests, and free slot play for attendees.

These events help their customers boost incoming Illinois gaming revenue. You can find Awesome Hand Gaming listed in our Buyers Directories under Video Gaming.

John O’Brien is a Sales Representative with Mickey’s Linen, a locally based, family owned and operated, full-service commercial launderer. They service over 8,000 customers throughout Illinois, Wisconsin, Indiana and Michigan. Since 1930, Mickey’s Linen has been one of the Midwest’s leading rental providers of traditional table linen, napkins, towels, aprons, and kitchen uniforms to the food industry. You can find John’s phone number in our Buyers Directories under Linen Supply & Rental Services.

Argie Liarakos is a specialty food expert with Broadview, Il based Artisan Specialty Foods Distribution. Argie’s company offers a full line of spices, nuts, custom cut steaks, wild game, mushrooms, truffles, oils, vinegars, charcuterie, cheeses, and appetizers. The company is dedicated to the small, artisanal handcrafted producers of specialty foods, both internationally and locally, and acts as a liaison between boutique family farms, ranches and cooperatives and the Chefs they serve. You can find Argie’s phone number in our Buyers Directories under Specialty Foods Distributor.

John Bender is a Business Development Manager at Des Plaines, Il based Peak Construction Corporation. John’s rich experience in construction helps him to serve those building or expanding their warehouse with expertise, because he has worked in several facets of the construction industry including senior management, procurement services, safety, project management and quality control. John is an expert at helping his clients’ projects get completed on time and on budget.

Jose Hernandez and Eleazer Franco own Chicago-based FranHer Bakery, a small wholesale bakery dedicated to creating and baking rich, small batch “slow rise” breads and rolls. These gentlemen are experts are making artisan breads. Their breads are remarkable because they taste better than what you might expect. Because their company is young, their pricing is extremely competitive, and they offer 7-day delivery. If you are interested in trying some exceptional small batch breads, contact FranHer Bakery.

feb 2019 25-32.indd 29

Empower Your Workers For Success

Micromanagement in pursuit of perfection is the bane of the modern business leader, says Jonathan Klein, CEO of Getty Images. Bosses need to empower their workers, and it’s impossible to do that if you’re second-guessing every decision they make, Klein explains. “And after a while, those people get into the habit of giving you incomplete work, and then you have to do it for them,” he says. – Adapted from The New York Times

A senior citizen was overheard saying, “When the end of the world comes, I hope to be in Wrigley Field.” When asked why, he replied, “Because if anything’s happening out here, it takes over 100 years for anything to ever happen in there.”

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foodindustrynews.com

Food Industry News® February 2019

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Rich Folks Share Their Advice Want to get rich? There’s no guaranteed path to wealth, but these billionaires have shared on the Cheat Sheet website some of their thoughts on achieving financial success: ■ Mark Cuban, owner of the Dallas Mavericks: “Save your money. Save as much money as you possibly can. Every penny you can. Instead of coffee, drink water. Instead of going to McDonald’s, eat mac and cheese. Cut up your credit cards. If you use a credit card, you don’t want to be rich. The first step to getting rich requires discipline. If you really want to be rich, you need to find the discipline. Can you?”

■ Warren Buffett, CEO of Berkshire Hathaway: “I will tell you the secret of getting rich on Wall Street. Close the doors. You try to be greedy when others are fearful, and you try to be very fearful when others are greedy.”

■ Eli Broad, founder of KB Home: “No one ever made a million bucks by being cautious or timid or reasonable.

I was 22 years old and recently married when I had the crazy idea that I should give up my career as a CPA and become a homebuilder. I didn’t know anything about building houses. Some-

times the craziest ideas are the ones that yield the greatest payoffs.”

■ Eric Schmidt, executive chairman of Google: “Don’t bother to have a plan at all. All that stuff about plan, throw that out. It seems to me that it’s all about opportunity and make your own luck. You study the most successful people, and they work hard and they take advantage of opportunities that come that they don’t know are going to happen to them. You cannot plan innovation; you cannot plan invention.

All you can do is try very hard to be in the right place and be ready.”

■ Jim Koch, founder of Boston Beer Co.: “The most common thing I remind people of is to only pursue something you love, because a small business is going to be very demanding of your time, your energy—it just eats your life. And if you’re doing something you love, then you will accept and even enjoy that. If you’re just doing it to get rich, you’re gonna lose heart. I tell everyone, getting rich is life’s biggest booby trap. It comes down to what would you rather be, happy or rich? I say do what’s gonna make you happy.”

Chain Restaurants in 2019 Chains including Buffalo Wild Wings, Bojangles, Sonic and Fogo de Chao made deals last year to take the companies private. As 2019 starts, the restaurant industry could see further M&A activity and faces other questions revolving around business changes, Jonathan Maze writes. – Adapted from Restaurant Business

feb 2019 25-32.indd 30

Patel Brothers is opening a New Indo-Pak Grocery Store at 9355 N. Milwaukee Ave. in Niles, Illinois. They recently took over the location that was formerly Toys R’ Us.

The 35th Annual Chicago Motorcycle Show will be held at Pheasant Run Resort in St. Charles Feb. 2-3, 2019. The Chicago Auto Show will be held at McCormick Place 2301 S. Lake Shore Drive in Chicago from Feb. 9-18, 2019. The Chicago Golf Show will be held Feb. 22-24, 2019 at the Donald E. Stephens Convention Center 5555 N. River Rd. in Rosemont, IL Chinese New Year falls on Feb. 5, 2019, Year of the Pig. The Chicago Chinatown Parade will kick off at 24th and Wentworth in Chicago on Feb. 10th. Ferrara Candy Company is moving its headquarters from Oakbrook Terrace, Illinois to Chicago’s Old Post Office location on Van Buren in Chicago next summer 2019. Hilton Chicago O’Hare Airport, owned by the city of Chicago and managed by Hilton Management Services announced the appointment of Konstantine Drosos as General Manager. Le Colonia Vietnamese Restaurant located at 937 N. Rush is moving to a new location at 57 E. Oak St. in Chicago this winter.

Mondelez International, based in Deer-

field, IL is relocating their corporate office to 905 W. Fulton Market in Chicago, Illinois in 2020. Naperville Winter Ale Fest will be held at Frontier Park Feb.23, 2019.

Pete’s Fresh Market is planning on opening a few new stores including a location at 880 Roosevelt Rd. in Glen Ellyn, IL and 151 Rice Lake Square in Wheaton, IL. Check their website for more updates. Tickled Pink for Bright Pink, Chicago’s Hottest Party for a great cause focusing on the prevention and early detection of breast and ovarian cancer will be held at Rockwell on the Lake, Feb 22, 2019 featuring Chef Stations from Chicago’s Top Restaurants, live dancing, open bar, raffles and more. The GFAI Grain and Feed Association of Illinois’ annual trade show will be held at the Renaissance Schaumburg Convention Center 1555 Thoreau Dr., Schaumburg, IL on Feb. 17-19, 2019.

The Hoxton Hotel located at 200 N. Green St. in Chicago will be Opening Soon! This 182 Room Hotel has three room typesSnug (smallest), Cosy (standard) and Roomy (biggest).

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Food Industry News® February 2019 Page 24

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Page 31 Food Industry News® F

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Talk to Cary Miller

Heavy Drinkers Let ‘Bad’ Bacteria Flourish in Their Mouths Rubbing alcohol may kill germs and bacteria, but booze can leave behind the kind of bacteria you don’t want in your mouth. An article on the Healthline website reports on a study of drinkers in the United States that found that heavier drinkers tend to have more harmful bacteria in their mouths and less beneficial bacteria, leading to an increased risk of tooth decay, periodontal disease, tooth loss, and other oral health problems.

Your mouth contains bacteria that’s beneficial to your health, fighting strep throat and other conditions. Studies have found that heavier drinkers tend to have less of this kind of bacteria and more of the types that cause oral illness, thus making it more difficult for the “good” bacteria to keep that “bad” bacteria in control. Because moisture helps the good bacteria thrive, doctors recommend taking a sip of water for each slug of alcohol you swallow, as well as avoiding alcohol-based mouthwashes.

Brushing regularly with a gentle toothpaste and flossing are also recommended.

feb 2019 25-32.indd 31

Staying Awake After That TurkeyLet Us Build Dinner: A PostProtection you Need, Your Next Restaurant Holiday Truth

How to Manage Thr Different Types of W

To be effective as a manager, you to guide and motivate a diverse grou Here’s a look at a few personality-t Forget what you’ve encounter amongst your workforce heard about how the ting the most from them: tryptophan in turkey Architecture * Construction * Remodeling & Maintenance ● In charge. These employees lik that made some many sions and run things. You should acc people drowsy during strengths while staying on top of yo recent holiday meals.

Let employees in this category take There’s truth in that, tasks that are appropriate to their s but not 100% accurate. ence. Feed their desire to feel impor It’s the protein in turkey toring their progress. (as well as in chicken ● Behind-the-scenes. These wor and steak) that signals quiet and cautious. They may have the brain to produce do- from our close attention to creativity, quality, and won’t push to make them heard. B Our success comes pamine, the “motivation detail on every project. Our value is in having design and construction dence by asking their opinions, pra molecule” that gives you under one roof for any new construction or remodeling project in the food when appropriate, and reinforcing energy. With the right service industry. We’re small enough to care and big enough to perform. of their personality, like their desi combination of spices, flict.

Pest Management for the Modern World For a free consultation and to discuss your next project, please call Anjuices and side dishes, ● Rebellious. These employees McCloud Services is focused dedicated on protecting yourto brand and the consumer. thonymagic Sarillo happens. today, 847-854-0800.

We’re bringing a small lenge the status quo. They can be some Our industry best service specialists ensure you receive the documentation business approach our clients’ needs to ensure every project is they have the best interests of your So what really makesto all you require, the communication you need and the results you demand. on-time and on-budget. you sluggish after a big heart, they’ll be worth the trouble. D When more than your reputation is on the line, trust McCloud. meal? The massive porguments with them. Reinforce the Commodity | Food Processing | Food Packaging | Food Distribution | Grocery | Food Service www.mccloudservices.com of their personality without engagi tions you just gobbleBehaviors that don’t get reinforced gobble-gobbled down. www.sarillo.com with time.

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Page 32

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Food Industry News® February 2019

foodindustrynews.com

Puerto de Indias strawberry Gin Puerto de Indias is a premium Strawberry Gin produced in one of Spain’s oldest and most traditional distilleries located in Seville. Puerto de Indias was founded five years ago by two brothers, Jose Antonio and Francisco Rodriguez Fernandez. They purchased the historic Los Alcores de Carmona distillery located in their home village with the objective of restoring and preserving it for future generations. The distillery was founded in 1880 for its natural spring water aqueduct dating back to the Roman period. The distillery has been producing craft spirits in cooper pot stills using traditional techniques for over a century.

Jose Antonio and Francisco Rodriguez Fernandez soon began distilling aniseed, fruit and herbal liqueurs in their distillery. They noticed the growth of the gin category in Spain fueled by the popularity of gin and tonics. However, many of their friends did not like the taste of gin so they created a gin that would disrupt the traditional gin & tonic consumption occasion by adding strawberry flavor.

Jose Antonio and Francisco Rodriguez Fernandez decided to name their product Puerto de Indias to pay homage to the rich history of their distillery and Seville.

The name Puerto de Indias refers to Spain’s discover of America in the 16th century when Seville was the main trade port connecting Europe to the “New World”. Seville was known as Puerto de Indias, a place of splendor and adventure.

Puerto de Indias Strawberry Gin is The Original Strawberry Gin crafted through the expert blending of a delicate citrus and juniper Gin with

CHEF PROFILE

Yuen Alan Friendship Chinese Restaurant

2830 N. Milwaukee Ave., Chicago, Illinois Birthplace: Hong Kong Current Position:

Chef/Owner

First Foodservice Job: Kitchen Helper

Favorite Food: Street Food Awards/Honors: Michelin Guide Recommeded Restaurant 2016 & 2017 Memorable Customers: Dr. Nightingdale and

his wife drove more than 2 hours from Indiana to our restaurant for dinner.

Worst Part of Job: Still thinking...

Most Humorous Kitchen Mishap: Made a salty dessert cake because some one in the kitchen replaced my sugar jar with salt.

Favorite Food to prepare: Noodles, noodles, noodles and noodles

What part of the job gives the most pleasure: Seeing all plates returning to the kitchen

are empty and licked clean!

If you couldn’t be a chef, what would you be and why: Creative Director in advertising Best advice you ever got was: Treat everyone

who comes in our restaurant as your friends instead of customers Where do you like to vacation: Paris and Prague What do you enjoy most about FIN: Informative

Other than family, who was your greatest culinary influence?: Chef Roland from Les

Nomades and late chef Moy from The Bird distilled natural Strawberries. Puerto de Indias dared to be different as the first gin with the taste of natural strawberries and a light pink color that actually comes from the strawberries.

Puerto de Indias Strawberry Gin has grown tremendously to become the fourth largest selling gin in Spain and the ninth largest in the world.

Noticing the tremendous success, many established gin brands have copied Puerto de Indias by launch-

ing their own pink gins giving birth to a completely new category of Rosé Gins that are now tremendously popular throughout Spain and Europe.

Puerto de indias is now expanding internationally and launching in the U.S. market in 2019 with Southern Glazers Wine & Spirits as the distributor partner. Chicago was selected as one of the first U.S. launch markets and will begin selling Puerto de Indias in February.

1/14/19 3:48 PM

Food Industry News® February 2019

ACCOUNTANTS AB CPA Inc ..............................................................708-430-3232 Chamlin P C .............................................................847-583-8800 ACCOUNTING FIRMS Parhas & Associates .............................Page 24.....708-430-4545 Sassetti Certified Public Accountants ...Page 10.....708-406-8616 ADVERTISING Food Industry News .................................................847-699-3300 AIR CONDITIONING-SYSTEMS CLEANING Olympia Maintenance ..............................................708-344-0344 AIR FILTERS-SALES & SERVICE Olympia Maintenance ..............................................708-344-0344 APPETIZERS Via Pizzeria 1 2 3 .....................................................847-727-6200 ARCHITECTS Dearborn Architects .................................................312-939-3838 Sarfatty Associates .................................................. 847-920-1100 Studio West Architects .............................................312-965-8133 ASIAN FOOD PRODUCTS Kikkoman Sales USA ............................Page 26.....630-954-1244 ASSOCIATIONS ACF Chicago Chefs ..............................Page 17... 872-256-CHEF Illinois Restaurant Association ..............Page 22.....312-787-4000 GARA .......................................................................847-824-6941 ASSOCIATIONS & TRADES For the Love of Chocolate Foundation..Page 18.....773-972-1927 Good Food Expo ...................................Page 40.....312-874-7360 ATM MACHINES Meirtran ATM.........................................Page 16.....815-874-7786 ATTORNEYS Scharf Banks Marmor ..............................................312-662-4897 Tabahi Law ...............................................................847-260-8182 AWNINGS & CANOPIES Chesterfield Awnings ............................Page 19.....312-666-0400 AWNINGS - SALES & SERVICE Thatcher Oaks Awnings ........................Page 10.....630-833-5700 BAGS-CUSTOM PRINTED Bulldog Packaging ................................................... 630-458-1152

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BAKERS-WHOLESALE Gonnella Baking Co ..............................Page 23.....312-733-2020 Lezza Spumoni & Desserts...................Page 15.....708-547-5969 Eli’s Cheesecakes....................................................773-736-3417 Ideal Bakery .............................................................773-631-6897 Il Mulino di Valenzano Bakery ..................................847-671-5216 JR Dessert Bakery ...................................................773-465-6733 Milano Baking Company ........................................800-495-BUNS BAKERY & DESSERT CONSULTING Sweet Bee................................................................847-828-4812 BAKERY EQUIPMENT Leach Food Equipment Dist.....................................815-712-7707 MGM Industries........................................................847-814-7715 BAKERY-PRODUCTS Instantwhip Chicago..............................Page 27.....800-933-2500 BAKLAVA Libanais Sweets .......................................................847-329-5060 BANNERS & POSTERS Accurate Printing......................................................708-824-0058 BAR CONSULTANTS Chicago Bar Shop ....................................................312-473-2277 BAR MANUFACTURING & DESIGN Chicago Bar Shop ....................................................312-473-2277 BAR STOOLS Chicago Booth ......................................Page 17.....773-378-8400 Waco Manufacturing ................................................312-733-0054 BAR SUPPLIES Ramar Supply Co..................................Page 14.....708-233-0808 Alfa Restaurant Supply ............................................773-588-6688 BARS-BUILDING & REFINISHING Golden Hardwood Inc ...........................Page 04.....847-409-8677 BASSET (LIQUOR) CERTIFICATION Step Solution of Illinois.............................................630-787-1002 BBQ SAUCE Ken’s Foods ..........................................Page 48.....800-633-5800 BEEF New S B L Inc .......................................Page 25.....773-376-8280

Page 33

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CASH REGISTERS & SUPPLIES Schmaus Cash Register & POS ..............................847-675-6066 CATERING-VEHICLES DCI Central ...........................................Page 21.....800-468-7478 CCTV SYSTEMS Alarm Detection Systems, Inc ..................................630-844-5318 CENTER OF THE PLATE ITEMS (COP) US Foods .................................................................630-595-1200 CHAIRS & FURNISHINGS Vista Chair ............................................Page 15.....773-253-4883 CHAIRS-COMMERCIAL Chicago Booth ......................................Page 17.....773-378-8400 Waco Manufacturing ................................................312-733-0054 CHARCOAL Charcoal Supply Company ......................................312-642-5538 CHARCUTERIE ITEMS Alef Sausage............................................................847-968-2533 CHEESECAKES Eli’s Cheesecakes....................................................773-736-3417 CHEESES Lipari Foods .............................................................586-447-3500 CHICKEN-PROGRAMS FSI/Foodservice Solutions .......................................847-719-6088 CHILI Bistro Soups (Div of Vienna Beef) ...........................773-278-7800 Captain Ken’s Foods................................................ 800-510-3811 CHOCOLATES Dessert Concepts ....................................................773-640-4727 CLASSIFIED ADVERTISING Food Industry News .................................................847-699-3300 CLEANING PRODUCTS SuperClean ..............................................................847-361-0289 CO-PACKERS T F Processors.........................................................847-709-2600 COFFEE Farmer Brothers Coffee ...........................................888-542-9298 COFFEE & TEAS Royal Cup Coffee..................................Page 27.....630-254-3365

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Page 34 Brew Smart Beverages ............................................847-437-5757 COFFEE ROASTERS Tec Foods Inc........................................Page 04.....773-638-5310 Java Breeze .............................................................773-235-9356 Tugboat Coffee ........................................................630-390-6613 COLD BREW COFFEE & TEA Brew Smart Beverage ..............................................847-437-5757 COLD STORAGE Perishable Distribution Solutions ..........Page 11 .....888-491-1641 COLD STORAGE-PORTABLE Portable Cold Storage...........................Page 05.....800-535-2445 COMBI-STEAMERS Rational USA............................................................888-320-7274 CONSTRUCTION COMPANIES Walter Daniels Construction .................Page 12.....773-775-0170 CONSULTING & DESIGN A D E Foodservice Equipment ................................. 630-628-0811 CONTRACT LABOR SERVICES Atlas Employment Services ..................Page 21.....847-671-1557 CONTRACT MANUFACTURING Bistro Soups (Div of Vienna Beef) ...........................773-278-7800 COOKING EQUIPMENT Ramar Supply Co..................................Page 14.....708-233-0808 CORNED BEEF-FRESH Eisenberg-Kelly Corned Beef................Page 08.....773-588-2882 Vienna Beef ..........................................Page 13.....773-278-7800 CORPORATE GIFTS Vienna Beef ..........................................Page 13.....773-278-7800 CPA FIRMS Sassetti Certified Public Accountants ...Page 10.....708-406-8616 AB CPA Inc ..............................................................630-924-9800 CRAFT BEVERAGES Deutsch Family Wine & Spirits.................................708-687-9870 CREDIT CARD PROCESSING Jeff Bruce (HPS) ......................................................773-398-1013 DAIRY-PRODUCTS Instantwhip Chicago..............................Page 27.....800-933-2500 New Dairy ................................................................312-421-1234 DELI-MEATS Greenridge Farms ....................................................847-434-1803 DELI-PRODUCTS Lipari Foods .............................................................586-447-3500 DELIVERY-VEHICLES DCI Central ...........................................Page 21.....800-468-7478 DEMO SERVICES-FOOD & BEVERAGE Custom Merchandising Services .............................630-814-3679 DESSERTS Algelato Chicago ......................................................847-455-5355 Dessert Concepts ....................................................773-640-4727 Eli’s Cheesecakes....................................................773-736-3417 Sweet Bee................................................................847-828-4812 DESSERTS-WHOLESALE Lezza Spumoni & Desserts...................Page 15.....708-547-5969 DIGITAL MARKETING Munch Ado ...............................................................312-694-5942 DIRECT MAIL PROGRAMS Food Industry News .................................................847-699-3300 Ontime Envelopes and Printing ...............................630-205-6667 DIRECTV All Sports Direct .......................................................630-918-3000 DISHWASHER-LEASING & RENTAL Cintas Corporation ...................................................630-543-3666 DUCT CLEANING Enviromatic Corp of America ................Page 13.....800-325-8476 Olympia Maintenance ..............................................708-344-0344 EGGS Meadowbrook Egg & Dairy Company ......................312-738-2228 ELECTRIC & GAS STEAMERS EmberGlo-A Division of Midco Int’l...........................773-604-8700 ELECTRICAL REPAIR & MAINTENANCE Mackay Heating & Mechanical..............Page 27.....847-381-0448 ENERGY BROKER Century Energy Solutions .....................Page 17.....630-817-3164 ESPRESSO-CAPPUCCINO MACHINE PROGRAMS Brew Smart Beverage ..............................................847-437-5757 ETHNIC BREADS-ROLLS & PASTRIES Ideal Bakery .............................................................773-631-6897 ETHNIC FOODS Kikkoman Sales USA ............................Page 26.....630-954-1244 FAUCETS Faucet Shoppe The ..............................Page 18.....773-478-3890 FILTERS-EXHAUST SYSTEMS Olympia Maintenance ..............................................708-344-0344

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foodindustrynews.com FIRE ALARM MONITORING Alarm Detection Sytems, Inc....................................630-844-5318 FIRE ALARM REPAIR & TESTING Alarm Detection Systems, Inc ..................................630-844-5318 FIRE SUPRESSION SYSTEMS Fox Valley Fire & Safety...........................................847-695-5990 FIRE-EXTINGUISHERS Henrichsen’s Fire & Safety Equipment ....................800-373-9714 FIRST AID-EQUIPMENT & SUPPLIES Affirmed Medical Service .........................................847-322-9185 FLATBREADS Grecian Delight Foods .............................................847-364-1010 FLOOR TILE & GROUT CLEANING Enviro-Master Chicago North...................................847-305-2990 FLOORS Golden Hardwood Inc ...........................Page 04.....847-409-8677 FLOORS-ALL TYPES Mike’s Hardwood Flooring .......................................773-640-7488 FLOORS-SALES-SERVICE & REPAIR Sexton Complete Care............................................. 800-827-1126 FOOD & ALCOHOL SAFETY TRAINING Santa Lucia Food Safety Training ............................772-502-5262 FOOD DISTRIBUTORS Cugini Distribution .................................Page 14.....708-695-9471 Dearborn Wholesale Grocers Mktplace Page 26.....773-487-5656 Devanco Foods .....................................Page 20.....847-228-7070 Tec Foods Inc........................................Page 04.....773-638-5310 86 Foodservice ........................................................773-523-8861 Alfa Restaurant Supply ............................................773-588-6688 Anichini Brothers ......................................................312-644-8004 Chef’s Quality Meats ................................................708-333-0880 GFS Distribution.......................................................800-968-6391 Grecian Delight Foods .............................................847-364-1010 Kronos Foods...........................................................800-621-0099 Lipari Foods .............................................................586-447-3500 Olympia Food Industries ..........................................847-349-9358 Performance Foodservice-Chicago .........................630-896-1991 US Foods .................................................................630-595-1200 FOOD EQUIPMENT MANUFACTURERS Sammic Corp ...........................................................224-307-2232 FOOD PLANT RENTAL Gung Ho................................................Page 27.....708-369-8159 FOOD PRODUCTS Devanco Foods .....................................Page 20.....847-228-7070 Tec Foods Inc........................................Page 04.....773-638-5310 Grecian Delight Foods .............................................847-364-1010 Neil Jones Food Company.......................................800-543-4356 Olympia Food Industries ..........................................847-349-9358 FOOD PRODUCTS-PREPARED Captain Ken’s Foods................................................ 800-510-3811 FOODSERVICE EQUIP REP & MAINTENANCE Restaurant Handyman .............................................847-232-4474 FOODSERVICE EQUIPMENT Leach Food Equipment Dist.....................................815-712-7707 Losurdo Inc ..............................................................630-833-4650 MGM Industries........................................................847-814-7715 Rational USA............................................................888-320-7274 Thunderbird Food Machinery ...................................866-451-1668 FOODSERVICE EQUIPMENT & SUPPLIES Alfa Restaurant Supply ............................................773-588-6688 FOODSERVICE EQUIPMENT-REPAIR CSI - Coker Service Inc ........................Page 24.....888-908-5600 Mackay Heating & Mechanical..............Page 27.....847-381-0448 Cobblestone Ovens .................................................847-635-0172 United Fast Food & Beverage.................................. 847-616-0711 FOODSERVICE- LAYOUT & DESIGN A D E Foodservice Equipment ................................. 630-628-0811 Losurdo Inc ..............................................................630-833-4650 Sarfatty Associates .................................................. 847-920-1100 FOODSERVICE-EQUIPMENT PARTS CSI - Coker Service Inc ........................Page 24.....888-908-5600 Cobblestone Ovens .................................................847-635-0172 FOODSERVICE-SUPPLIES Ramar Supply Co..................................Page 14.....708-233-0808 FRANCHISE OPPORTUNITIES Brown’s Chicken ......................................................630-501-5639 FRANCHISE-CONSULTANTS Big Sky Franchising .................................................855-824-4759 FREEZER & REF TRAILER RENTAL/LEASING Portable Cold Storage...........................Page 05.....800-535-2445 FREEZERS-ALL TYPES Custom Cooler & Freezer .....................Page 08.....630-879-3131

Food Industry News® February 2019

FRESH CUT FRY EQUIPMENT Sammic Corp ...........................................................224-307-2232 FRIED CHICKEN BREADING MIX House-Autry Mills .....................................................847-770-7510 FRYERS FSI/Foodservice Solutions .......................................847-719-6088 FURNITURE/FIXTURES/DESIGN Vitro Seating Products .............................................800-325-7093 GAMING TERMINALS Aces Up Gaming ......................................................773-209-4800 GELATO Palazzolo’s Artisan Dairy ......................Page 31...800-4GE-LATO Algelato Chicago ......................................................847-455-5355 GELATO EQUIPMENT & SUPPLIES Palazzolo’s Artisan Dairy ......................Page 31...800-4GE-LATO GENERAL CONTRACTORS Walter Daniels Construction .................Page 12.....773-775-0170 GIARDINIERA Authentic Brands...................................Page 06.....708-749-5430 E Formella & Sons ...................................................630-873-3208 V Formusa Company ...............................................847-813-6040 GLYCOL REFRIGERATION SYSTEM & REPAIR Mackay Heating & Mechanical..............Page 27.....847-381-0448 GOURMET FOODS New Dairy ................................................................312-421-1234 GREASE REMOVAL SERVICE Kaluzny Bros Inc ......................................................815-744-1453 GREASE TRAP PUMPING SERVICE Tierra Environmental.............................Page 11 .....888-551-1998 Kaluzny Bros Inc ......................................................815-744-1453 GREASE-EXHAUST CLEANING Enviromatic Corp of America ................Page 13.....800-325-8476 Olympia Maintenance ..............................................708-344-0344 GREEK FOOD PRODUCTS Devanco Foods .....................................Page 20.....847-228-7070 Grecian Delight Foods .............................................847-364-1010 Kronos Foods...........................................................800-621-0099 Olympia Food Industries ..........................................847-349-9358 GROCERY & RETAIL PRODUCT DISTRIBUTOR Lipari Foods .............................................................586-447-3500 GYROS Devanco Foods .....................................Page 20.....847-228-7070 Grecian Delight Foods .............................................847-364-1010 Kronos Foods...........................................................800-621-0099 Olympia Food Industries ..........................................847-349-9358 HAMBURGER PATTY MANUFACTURER Devanco Foods .....................................Page 20.....847-228-7070 HANDYMAN SERVICES Restaurant Handyman .............................................847-232-4474 HEALTH INSURANCE Gallagher ..............................................Page 19.....630-285-3686 HEATING & AIR CONDITIONER SERVICE & REP Mackay Heating & Mechanical..............Page 27.....847-381-0448 Mechanical 24 .......................................Page 30.....847-987-9738 HOOD & DUCT CLEANING Hoodz of Schaumburg ..........................Page 22.....847-620-2608 HOOD EXHAUST & FAN CLEANING Enviromatic Corp of America ................Page 13.....800-325-8476 Olympia Maintenance ..............................................708-344-0344 HOOD SYSTEMS-FIRE Henrichsen’s Fire & Safety Equipment ....................800-373-9714 HOT DOGS Authentic Brands...................................Page 06.....708-749-5430 Eisenberg-Kelly Corned Beef................Page 08.....773-588-2882 Vienna Beef ..........................................Page 13.....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 HVAC REPAIR & MAINTENANCE Restaurant Handyman .............................................847-232-4474 ICE CREAM Chocolate Shoppe Ice Cream ...............Page 29.....608-221-8640 Homer’s Gourmet Ice Cream ................Page 14.....847-251-0477 Instantwhip Chicago..............................Page 27.....800-933-2500 Palazzolo’s Artisan Dairy ......................Page 31...800-4GE-LATO Algelato Chicago ......................................................847-455-5355 ICE CREAM EQUIPMENT REPAIR & SUPPLY Kool Technologies ....................................................630-483-2256 ICE CREAM-YOGURT Instantwhip Chicago..............................Page 27.....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 29.....312-733-3900 ICE SCULPTURES Artbelowzero.net ......................................................847-746-3673 ICE-MAKING EQUIPMENT/REPAIR & SERVICE Mackay Heating & Mechanical..............Page 27.....847-381-0448 INSURANCE Cacciatore Insurance ............................Page 19.....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 Gallagher ..............................................Page 19.....630-285-3686 INSURANCE-INDUSTRIAL & COMMERCIAL Cacciatore Insurance ............................Page 19.....312-264-6055 INTERIOR DESIGNERS Sarfatty Associates .................................................. 847-920-1100 INTERNET ADVERTISING Food Industry News .................................................847-699-3300 INVENTORY CONTROL SYSTEMS BevSpot ...................................................................617-658-3123 ITALIAN BEEF Authentic Brands...................................Page 06.....708-749-5430 Devanco Foods .....................................Page 20.....847-228-7070 Serrelli’s Foods .....................................Page 23....877-385-BEEF Grecian Delight Foods .............................................847-364-1010 Red Hot Chicago......................................................800-249-5226 ITALIAN FOOD SPECIALTIES E Formella & Sons ...................................................630-873-3208 ITALIAN SAUSAGE Devanco Foods .....................................Page 20.....847-228-7070 Anichini Brothers ......................................................312-644-8004 JANITOR-SUPPLIES Ramar Supply Co..................................Page 14.....708-233-0808 JAPANESE-FOOD PRODUCTS Kikkoman Sales USA ............................Page 26.....630-954-1244 JUICERS-FRUIT & VEGETABLES Berkel Midwest.........................................................800-921-9151 KEYLESS ACCESS CONTROL Alarm Detection Systems, Inc ..................................630-844-5318 KITCHEN FLOOR & WALL CLEANING Enviro-Master Chicago North...................................847-305-2990 KITCHEN VIDEO DISPLAY SYSTEMS QSR Automations ....................................................312-982-4099 KITCHEN-EXHAUST SYSTEMS/CLEANING Enviromatic Corp of America ................Page 13.....800-325-8476 Olympia Maintenance ..............................................708-344-0344 LAW FIRMS Lavelle Law ...........................................Page 24.....847-705-7555 LINEN SUPPLY & RENTAL SERVICE Cosmopolitan Textile ................................................773-254-6100 Mickey’s Linen ......................................................... 773-545-7211 LIQUOR & SPIRITS Deutsch Family Wine & Spirits.................................708-687-9870 LIQUOR-WHOLESALE Peerless Liquors ......................................................773-378-3908 LOGISTICS COMPANIES Perishable Distribution Solutions ..........Page 11 .....888-491-1641 MAILING PROGRAMS On Time Printing ......................................................708-544-4500 MANUFACTURERS REPRESENTATIVES Vicki Righeimer & Associates ..................................847-899-8146 MARKETING PARTNERSHIPS Dinova Inc ................................................................ 630-487-9119 MARKETING-SERVICES Illinois Royalty ..........................................................630-487-1485 MAYONNAISE Columbus Vegetable Oils......................Page 07.....773-265-6500 MEAT PROCESSING EQUIP SALES & SERVICE Berkel Midwest.........................................................800-921-9151 MEAT-ORGANIC-NATURAL-ABF Fox Deluxe Stap ......................................................847-520-8300 MEAT-SMOKED Nueske Applewood Smoked Meats .........................800-382-2266

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Food Industry News® February 2019 MEAT-WHOLESALE Devanco Foods .....................................Page 20.....847-228-7070 Grant Park Packing ...............................Page 03.....312-421-4096 New S B L Inc .......................................Page 25.....773-376-8280 Anichini Brothers ......................................................312-644-8004 Chef’s Quality Meats ................................................708-333-0880 Fox Deluxe Stap ......................................................847-520-8300 International Meat Company ....................................773-622-1400 MEATBALLS Authentic Brands...................................Page 06.....708-749-5430 MEDICAL SUPPLIES Affirmed Medical Service .........................................847-322-9185 MEDITERRANEAN FOODS Grecian Delight Foods .............................................847-364-1010 Olympia Food Industries ..........................................847-349-9358 MENU PRINTING Ontime Envelopes and Printing ...............................630-205-6667 MENUS On Time Printing ......................................................708-544-4500 MENUS-CUSTOM PRINTED Accurate Printing......................................................708-824-0058 MEXICAN FOODS Los Comales Licensing .........................Page 32.....773-457-1784 MILK Instantwhip Chicago..............................Page 27.....800-933-2500 MINI PASTRIES Ideal Bakery .............................................................773-631-6897 NATURAL FOOD PRODUCTS Greenridge Farms ....................................................847-434-1803 OILS & FATS-COOKING Columbus Vegetable Oils......................Page 07.....773-265-6500 OILS & SHORTENING Columbus Vegetable Oils......................Page 07.....773-265-6500 Chef Mac Culinary Cooking Oils ..............................708-945-9150 OILS & VINEGAR Pastorelli Foods ................................................... 800-SOS-AUCY OILS-COOKING/BULK Columbus Vegetable Oils......................Page 07.....773-265-6500 OLIVE OILS Columbus Vegetable Oils......................Page 07.....773-265-6500 ONLINE ORDERING PLATFORM Munch Ado ...............................................................312-694-5942 ORGANIC FOODS Pastorelli Foods ................................................... 800-SOS-AUCY ORGANIC MEAT & POULTRY Fox Deluxe Stap ......................................................847-520-8300 OVEN REPAIR & MAINTENANCE Mackay Heating & Mechanical..............Page 27.....847-381-0448 OVENS-SALES & SERVICE Cobblestone Ovens .................................................847-635-0172 MGM Industries........................................................847-814-7715 PACKAGING SPECIALISTS Wertheimer Box ....................................Page 12.....312-829-4545 PAINTING & HANDYMAN SERVICES Restaurant Handyman .............................................847-232-4474 PANCAKE-BATTER & MIX Tec Foods Inc........................................Page 04.....773-638-5310 PAPER-PRODUCTS Ramar Supply Co..................................Page 14.....708-233-0808 PARTY-FAVORS & SUPPLIES Ramar Supply Co..................................Page 14.....708-233-0808 PASTA-FRESH AND FROZEN Cugini Distribution .................................Page 14.....708-695-9471 Pastafresh Home Made Pasta .................................773-745-5888 PASTRY CONSULTING Sweet Bee................................................................847-828-4812 PATIO ENCLOSURES Thatcher Oaks Awnings ........................Page 10.....630-833-5700 PATTY MACHINES/FOOD FORMERS Berkel Midwest.........................................................800-921-9151 PAYROLL SERVICES AB CPA Inc ..............................................................708-430-3232 ADP..........................................................................847-507-4210 PEST CONTROL Platinum Pest Solutions ...........................................708-206-2847 Rose Pest Solutions.................................................815-871-2733 PEST CONTROL/PEST ELIMINATION Mc Cloud Services ................................Page 31.....800-332-7805 PICKLES & RELISH Vienna Beef ..........................................Page 13.....773-278-7800 PITA BREAD Grecian Delight Foods .............................................847-364-1010 Olympia Food Industries ..........................................847-349-9358

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PIZZA CRUST MIX Via Pizzeria 1 2 3 .....................................................847-727-6200 PIZZA SAUCE SEASONINGS Via Pizzeria 1 2 3 .....................................................847-727-6200 PIZZA SUPPLIES Russo Pizza Supplies ..............................................708-385-0500 PIZZA SUPPLY DISTRIBUTORS Anichini Brothers ......................................................312-644-8004 PLANT-BASED FOODS,VEGAN, Phoenix Bean...........................................................773-784-2503 PLUMBING SUPPLIES Faucet Shoppe The ..............................Page 18.....773-478-3890 POINT OF SALE SUPPLIES Schmaus Cash Register & POS ..............................847-675-6066 POINT OF SALE SYSTEMS Alpha POS Systems ................................................630-690-2870 Jeff Bruce (HPS) ......................................................773-398-1013 Retail Control Solutions ...........................................630-521-9900 Schmaus Cash Register & POS ..............................847-675-6066 PORK PRODUCTS Peer Foods ..............................................................773-927-1440 POULTRY-FRESH New S B L Inc .......................................Page 25.....773-376-8280 POULTRY-WHOLESALE & PROCESSORS Fox Deluxe Stap ......................................................847-520-8300 PRESSURE WASHING Olympia Maintenance ..............................................708-344-0344 PRINTERS On Time Printing ......................................................708-544-4500 PRINTING-CUSTOM ITEMS Accurate Printing......................................................708-824-0058 PRIVATE LABEL FOOD MANUFACTURERS E Formella & Sons ...................................................630-873-3208 Milano Baking Company ........................................800-495-BUNS T F Processors.........................................................847-709-2600 PRODUCE DISTRIBUTORS Premier Produce ......................................................847-678-0780 PRODUCE-WHOLESALE US Foods .................................................................630-595-1200 PUBLIC RELATIONS-MARKETING SERVICES IMR Chicago ............................................................312-878-1222 PUBLISHING Food Industry News .................................................847-699-3300 RE-UPHOLSTERY Chicago Booth ......................................Page 17.....773-378-8400 REAL ESTATE-BUY & SELL Stan Rivas/Flex Properties ......................................312-685-8585 REFRIGERATED TRAILER RENTAL/LEASING Portable Cold Storage...........................Page 05.....800-535-2445 REFRIGERATION EQUIP-SERVICE & REPAIR General Parts Group ................................................630-595-3300 REFRIGERATION EQUIPMENT REPAIR CSI - Coker Service Inc ........................Page 24.....888-908-5600 Mackay Heating & Mechanical..............Page 27.....847-381-0448 Mechanical 24 .......................................Page 30.....847-987-9738 Service Refrigeration ............................Page 04.....773-775-4777 General Parts Group ................................................630-595-3300 Kool Technologies ....................................................630-483-2256 REFRIGERATION-EQUIP/COMMERCIAL Custom Cooler & Freezer .....................Page 08.....630-879-3131 REMODELING & NEW CONSTRUCTION Walter Daniels Construction .................Page 12.....773-775-0170 RESTAURANT EQUIP MANUFACTURERS Sammic Corp ...........................................................224-307-2232 RESTAURANT EQUIPMENT FSI/Foodservice Solutions .......................................847-719-6088 Losurdo Inc ..............................................................630-833-4650 RESTAURANT EQUIPMENT & SUPPLIES Custom Cooler & Freezer .....................Page 08.....630-879-3131 Flattech.com .........................................Page 05.....855-999-3528 Olympic Store Fixtures..........................Page 23.....773-585-3755 Ramar Supply Co..................................Page 14.....708-233-0808 Berkel Midwest.........................................................800-921-9151 TriMark Marlinn Equip & Supplies............................708-496-1700 RESTAURANT EQUIPMENT REPAIR SERVICE CSI - Coker Service Inc ........................Page 24.....888-908-5600 Mackay Heating & Mechanical..............Page 27.....847-381-0448 Berkel Midwest.........................................................800-921-9151 Cobblestone Ovens .................................................847-635-0172 General Parts Group ................................................630-595-3300 MGM Industries........................................................847-814-7715 Major Appliance Service ..........................................708-447-4100

Page 35 RESTAURANT EQUIPMENT-NEW & USED March Quality Used & New Equip.........Page 17.....800-210-5895 RESTAURANT REAL ESTATE SALES John Moauro/Realty Executives .............................. 708-361-1150 Kudan Group Inc ......................................................312-575-0480 Marcus Cook-Baum Realty Group ........................... 312-275-3112 Nick Dibrizzi/Coldwell Banker ..................................708-562-9328 Pontarelli & Company ..............................................847-778-3571 RESTAURANT-DESIGNERS A D E Foodservice Equipment ................................. 630-628-0811 Losurdo Inc ..............................................................630-833-4650 Sarfatty Associates .................................................. 847-920-1100 RESTAURANTS La Scarola Restaurant ..........................Page 03.....312-243-1740 RESTROOM & JANITORIAL SUPPLIES Enviro-Master Chicago North...................................847-305-2990 RESTROOM CLEANING & SANITIZING Enviro-Master Chicago North...................................847-305-2990 ROOFS-SALES-REPAIR & MAINTENANCE Care Sheet Metal & Roofing .................Page 18.....708-387-9784 SALAD-DRESSINGS Authentic Brands...................................Page 06.....708-749-5430 Ken’s Foods ..........................................Page 48.....800-633-5800 SALAD-DRESSINGS & OILS Columbus Vegetable Oils......................Page 07.....773-265-6500 Tec Foods Inc........................................Page 04.....773-638-5310 SANITATION CERTIFICATION Illinois Restaurant Association ..............Page 22.....312-787-4000 SANITATION CLASSES Santa Lucia Food Safety Training ............................773-502-5262 SATELLITE TV SYSTEMS All Sports Direct .......................................................630-918-3000 SAUSAGE Vienna Beef ..........................................Page 13.....773-278-7800 Anichini Brothers ......................................................312-644-8004 Crawford Sausage ...................................................773-277-3095 Red Hot Chicago......................................................800-249-5226 SAUSAGE MANUFACTURER Grant Park Packing ...............................Page 03.....312-421-4096 SAUSAGE PRODUCTS Alef Sausage............................................................847-968-2533 SCALES Berkel Midwest.........................................................800-921-9151 SCALES-SALES & REPAIR Accurate Scale Company .....................Page 10.....773-847-1820 SEAFOOD Fisherman’s Pride .................................Page 09..... 800-543-2110 SEATING Waco Manufacturing ................................................312-733-0054 SEATING REPAIRS Express Seating ....................................Page 16.....630-985-7797 SEWER(MAINT)-RODDING & JETTING Tierra Environmental.............................Page 11 .....888-551-1998 SHIPPING-REFRIGERATED & FROZEN Perishable Distribution Solutions ..........Page 11 .....888-491-1641 SHORTENING Columbus Vegetable Oils......................Page 07.....773-265-6500 SIGNAGE-INDOOR & OUTDOOR American Graphics ..................................................888-774-6270 SILVERWARE & DINNERWARE Vicki Righeimer & Associates ..................................847-899-8146 SLICERS-SALES & SERVICE Berkel Midwest.........................................................800-921-9151 SLOT MACHINES Illinois Gaming Systems...........................................312-544-9856 SOCIAL MEDIA MARKETING Munch Ado ...............................................................312-694-5942 SOUPS Vienna Beef ..........................................Page 13.....773-278-7800 Bistro Soups (Div of Vienna Beef) ...........................773-278-7800 SOUS-VIDE COOKERS Sammic Corp ...........................................................224-307-2232 SPECIALTY FOODS DISTRIBUTOR Artisan Specialty Foods ...........................................708-762-5238 STAFFING-SERVICES Atlas Employment Services ..................Page 21.....847-671-1557 STEAM CLEANING Olympia Maintenance ..............................................708-344-0344 SUPERMARKET & DELI EQUIPMENT Leach Food Equipment Dist.....................................815-712-7707 SUPERMARKET- EQUIPMENT/ NEW & USED Berkel Midwest.........................................................800-921-9151 TABLE ACCESSORIES

Flattech.com .........................................Page 05.....855-999-3528 TABLE LEVELING DEVICES Flattech.com ............................................................855-999-3528 TABLE TOP AND COOKING EQUIPMENT EmberGlo-A Division of Midco Int’l...........................773-604-8700 TABLES-ALL TYPES Chicago Booth ......................................Page 17.....773-378-8400 RestaurantWoodTables.com ....................................773-599-6200 Waco Manufacturing ................................................312-733-0054 TAMALES Supreme Frozen Products .......................................773-622-3777 TEA-GREEN Dewdrop Tea ............................................................630-335-7806 TEMPORARY STAFFING Atlas Employment Services ..................Page 21.....847-671-1557 TEXT MESSAGING PROGRAMS Illinois Royalty ..........................................................630-487-1485 TOFU AND BEAN SPROUTS Phoenix Bean...........................................................773-784-2503 TOMATO PRODUCTS Pastorelli Foods ................................................... 800-SOS-AUCY TRADE PUBLICATIONS Food Industry News .................................................847-699-3300 TRUCK GRAPHICS American Graphics ..................................................888-774-6270 TRUCK-BODIES Morgan Corporation .................................................608-436-4177 TRUCK-REFRIGERATED DCI Central ...........................................Page 21.....800-468-7478 TRUCK-SALES & SERVICE DCI Central ...........................................Page 21.....800-468-7478 TRUCK-SALES NEW & USED D & S Truck Center ...............................Page 28.....708-352-5551 UPCOMING EVENTS Wisconsin Restaurant Association ........................... 800-589-3211 VENTILATING-SYTEMS CLEANING Enviromatic Corp of America ................Page 13.....800-325-8476 Olympia Maintenance ..............................................708-344-0344 VIDEO GAMING Awesome Hand Gaming ..........................................847-704-7612 VIDEO GAMING KIOSKS Tri City Supply Jackpot Gaming............Page 12.....708-689-9900 VIDEO GAMING TERMINALS Illinois Gaming Systems...........................................312-544-9856 WALK IN COOLER- MOBILE- RENTAL/LEASING Portable Cold Storage...........................Page 05.....800-535-2445 WALK IN COOLERS-SALES & SERVICE Service Refrigeration ............................Page 04.....773-775-4777 WALK-IN COOLER REPAIR & MAINTENANCE Mackay Heating & Mechanical..............Page 27.....847-381-0448 Mechanical 24 .......................................Page 30.....847-987-9738 WALK-IN COOLERS AND FREEZERS Custom Cooler & Freezer .....................Page 08.....630-879-3131 MGM Industries........................................................847-814-7715 WEBSITE DESIGN Americaneagle.com ..............................Page 41.....847-699-0300 Munch Ado ...............................................................312-694-5942 WEBSITE DESIGN SERVICES Stick Out Social.....................................Page 42.....312-655-9999 WEDDING CAKES Ideal Bakery .............................................................773-631-6897 WELDING & FABRICATING KOP Ind. Welding & Fabrication ...........Page 16.....630-930-9516 WHIPPED CREAM Instantwhip Chicago..............................Page 27.....800-933-2500 WILD GAME Fox Deluxe Stap ......................................................847-520-8300 WIND SCREENS Thatcher Oaks Awnings ........................Page 10.....630-833-5700 WINE & SPIRITS Deutsch Family Wine & Spirits.................................708-687-9870 WOOD FLOOR REFINSH & INSTALLATION Mike’s Hardwood Flooring .......................................773-640-7488

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Tom Traina tom@eatz-associates.com 1-847-651-3834

CLASSIFIEDS

To place an ad call 847-699-3300 Contact Ted Aretos ted@eatz-associates.com 1-815-761-8334 www.eatz-associates.com PROPERTY LISTINGS

1590 N Rand Rd – Restaurant Space

Breakfast & Lunch – Orland Park • Breakfast & Lunch High Volume • 1 Acre – Huge Parking Lot • Net Income $200K • Asking $2MM • Agent: Ted Aretos

• $7518/Mo Gross Rent • Prime Endcap • 55,000 Cars/Day • Former Starbucks • Agent: Ted Aretos

Sports Bar w/ Gaming – McHenry

Landmark Rest & Catering Co.

• Gaming Revenue $122k • 5,600 Sqft • Seats 163 • Asking $1.1MM • Agent: Tom Traina

• Net Sales $1,207,280 • Rental Income • Net Income $325,054 • Asking $1.648M • Established 41 Years!

• Agent: Ted Aretos

Longstanding Bar w/ Gaming • Asking Price $329K • Bar w/Gaming • Full Kitchen • Agent: Ted Aretos

Dog N Suds - Grayslake, IL • Since 1963 • Open 7 Months • Asking $850k • Agent: Tom Traina

Family Restaurant – Far West Sub • 2017 Sales $1.6MM • 1.2 Acres • Asking $1.75MM • Agent: Tom Traina

Family Restaurant – West Sub

• Est. 25 Years • 2017 Sales $1.4MM+ • 2+ Acres • Asking $2.4MM • Agent: Tom Traina

Ye Old Town Inn – For Lease

• 40+ Years Landmark Pizza Restaurant • For Lease $4,000/Mo Gross • Seating Capacity 210 • Full Bar w/Gaming • Fully Equipped Kitchen • Agent: Ted Aretos

Free Standing w/ Drive Thru – Loves Park

615 S Randall – Restaurant Space • Owner will install grease trap & exhaust system • 1100SF – 5400SF • Prime Location • Competitive Market Rate • Agent: Ted Aretos

• Remodeled 2017 • 1350 sqft • Price $215k • Agent: Tom Traina

Grocery / Deli – Romeoville – Lease • 4,150 sqft • Rent $15/sqft NNN • Fully Equipped • Agent: Tom Traina

“Creating Possibilities in the Restaurant Industry”

Ted Aretos

Eatz & Associates—Market Partner Z Real Estate Group 3400 W. Stonegate Blvd., Arlington Heights, IL 60005

Phone: (815) 761-8334 Ted@eatz-associates.com www.Eatz-Associates.com

Broker: American Realty Network Inc.

SIGNATURE

BUSINESS GROUP New Listings:

Fast Food – Addison IL Home of the Best Gyros and Broasted Chicken in the western suburbs.

Free standing building with drive thru window. Spacious kitchen with 16 ft hood, Flat grill, Char grill, 2 Broasters, 2 fryers, walk in cooler, walk in freezer. Experience staff including 3 cooks, dishwasher, counter help.

Sale Price includes Business plus Land and Building. Why rent when you can buy the for the same monthly cost as a long-term lease?

Asking : $950,000 Includes land and building. Cash Flow : $180,000 Dairy Queen – Lincoln Park IL Believe it or not Spring is just around the corner and the best time to explore buying a Dairy Queen Franchise is now In order to be ready for the busy season. Due Diligence, franchise approval and training can take 90 days to complete. Call us today for details. Asking: $299,000. Sales: $467,000. Cash Flow: $75,000. Rent: $5300 mo.

Dairy Queen – Highland Park IL This store is open year round serving a full line of DQ products including Cones, Shakes, Blizzards, delicious Ice Cream Cakes, Orange Julius and Hot Desserts. Asking: $320,000. Sales: $443,000.

Cash Flow: $80,000. Rent: $5100 mo.

Contact: Joe Marley 708-702-2726

jmarley@signaturebusinessgroup.com www.signaturebusinessgroup.com

feb 2019 33-40 classifieds.indd 36

Ted Aretos ted@eatz-associates.com 1-815-761-8334 3400 W Stonegate Blvd., Arlington Heights, IL Far North Suburbs Bar with Gaming • Sales: $20k/Month • Rent: $2,500 • Asking: $150k • Agent: Pat Mahoney Well Established Night Club w/ Gaming • Cash Flow $314K • Asking: $599k • Agent: Ted Aretos Pizza – Vernon Hills • Monthly Sales: $28k • Rent: $2800 • Asking: $94,900 • Agent: Pat Mahoney Pizza – Lindenhurst – Pick-up/Delivery • Asset Sale • Rent: $1326 • Asking: $59k • Agent: Pat Mahoney

Northwest Suburbs High Volume Pizza Franchise - NW Subs • Sales 1.1MM • Rent $3,300 • Price: $399k • Agent: Tom Traina

Pat Mahoney pat@eatz-associates.com 1-847-208-9569 Pizza w/ Seating – Morris, IL – Possible Gaming • Monthly Sales: $33k • Rent: $3,012 • Price: $79k • Agent: Pat Mahoney Italian Restaurant w/ Wood Burning Pizza Oven • Sales $750k • Rent $4k • Asking $179k • Agent: Tom Traina Siam Kitchen • Great Location – Many National Retailers • Price: $40K • Re-concept – Can add gaming • Agent: Ted Aretos Family Restaurant - Winfield • Monthly Sales $530k • Rent: $4k • Price: $120k • Agent: Pat Mahoney Firehouse Subs – Western Suburbs • Sales $500k • Rent: $7,049 • Price: $75k • Agent: Tom Traina

South / Southwest

Established Pizzeria 30 years • Sales $927k • Rent $3k • Price: $375k • Agent: Tom Traina

Pretzel Franchise – Champaign • Sales $253k • Rent: $4,583 (Incl. Utilities) • Price: $99k • Agent: Tom Traina

Full Service Italian Restaurant • Sales $560k • Rent $4,170 • Asking $125k • Agent: Pat Mahoney

Villa Pizza – Champaign • Monthly Sales $30k • Food Court Location • Price $125k • Agent: Tom Traina

Cinnabon - Old Orchard Mall • Sales: $293,841 • Rent: $7,500 • Asking price $69K • Agent: Ted Aretos

Rosati’s w/ Property • Sales $500k • Asking $349,900 • Agent: Tom Traina

BBQ - Chicago’s Best • Sales: 416k • Rent: $2,100 • Asking price $79K • Agent: Ted Aretos

Western Suburbs Family Restaurant • Sales $1.6MM • Rent: $10k NNN • Price: $299k • Agent- Tom Traina Asset Sales – Naperville • Rent $2,900 • Fully Equipped • Price: $39k • Agent: Pat Mahoney

Pizza - Tinley Park - Pick-up/Delivery • Monthly Sales $40k • Rent: $4,000 • Price: $129k • Agent: Pat Mahoney

Chicago Neighborhood Bar – Chicago • Sales approx. $250k • Rent: $2,100 • Asking: $79k • Agent: Pat Mahoney High Volume Pizza - Chicago – Near North • Monthly Sales $80k • Rent $5k • Price: $325k • Agent: Tom Traina

High Volume Breakfast Restaurants (3 Locations) • Sales $2.8M • $346 Net Income • $699K

Pizza - Lincoln Park Pick-up/ Delivery/ Dine in • Monthly Sales $47k • Rent: $5365 • Price $150k • Agent: Pat Mahoney

Independent Pizza – Far West– Possible Gaming (Hinkley) • Monthly Sales $30k • Rent: $750 • Price: $99k • Agent: Tom Traina

City Grounds Coffee – Lincoln Park • Gorgeous Buildout • 2 Story Contemporary coffee house w/large client base • Asking Price $89K • Agent: Ted Aretos

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Food Industry News® February 2019

Page 37

FOR SALE: Restaurant in Silver Lake, WI

Moving to the Valley of the Sun? I’m from Chicago and have over 45 yrs experience in all facets in real estate

Scottsdale / Phoenix Area 8388 East Hartford Suite 100 REALTOR® Scottsdale, AZ 85255

MICHAEL YERGIN 312.952.5683 O: 602.230.7600 E: dryergin@aol.com www.homesmart.com

Italian restaurant or bring your own concept. Great reputation!

Established 23 years. Located south of busy State Hwy 50.

Machinery & fixtures included. Large walk-in cooler.

Liquor license! Plus residential income on second floor!

Business & R.E. $385,000 Contact: Michael Gniot Shorewest Realtors 262.748.0258 Email: MGNIOT@shorewest.com

WESTERN LAKE COUNTY

Moving to the Valley of the Sun? I’m from Chicago and have over 45 yrs experience in all facets in real estate

Banquet Hall–Attractive, free-standing facility, fully equipped with a seating capacity of 250 and plenty of parking.

Elegant interior and convenient location. $725,000

John Pantelopoulos (224) 730-1953

FREE RESTAURANT EQUIPMENT RESTAURANT & BANQUET HALL RT. 59 & I-88 - Naperville, IL 11,000 SF - Low Rent Media Package Available

630-585-0004

Restaurant/Bar For Sale

Great Opportunity to purchase a thriving and currently operating Restaurant & Lounge on 15 Acres located in the Kankakee area.

Full Commercial Kitchen complete with Pizza Oven. Bar Area seats 52 and the Dining room seats 64. Incl. Five Video Gaming machines.

1460 sq. ft. apartment above the business.

40x72 outbuilding, 30x40 pavilion, 24x30 garage.

Same owners for the past 23 years. Business and Property at $550,000.

Access Complete Listing Details and more photos @ https://bit.ly/2zoZmnF or Contact Greg or Ronda Wallace for more info at

708-308-1212

RE/MAX 10 In The Park 9658 W. 131st St. Palos Park IL

feb 2019 33-40 classifieds.indd 37

Each Office Independently Owned and Operated.

CBS Realtors

COMMERCIAL/RESIDENTIAL BUILDING 3 Building Portfolio in 9,800 sq ft lot.

7 apartments, 4 stores.

Central air in all units.

Great rental income.

Rogers Park, next to Metra Station. 1 unit is 1,200 sq. ft. tavern with 4:00 Lic and PPA license.

Some financing available.

Call Wesley at 773-671-1273

BUSINESS FOR SALE

Bar and Restaurant/Pizza Business located in Braidwood Scottsdale / Phoenix AreaIL. Basically two businesses for the price of one.

The restaurant has itsREALTOR® own entrance and has a family-friendly Michael Yergin environment with seating for approx 44. Bar area has seating for approx 36. Upper Level has a 2nd Bar area and 312.952.5683 Seating Area which is great for Special Events or Private Parties. Gaming Machines (not owned). This business has consistently produced8388 a 6 figure East Hartford income. Selling the Business and Suite 100 Equipment for $150,000 and buyer can rent the property. Scottsdale, Or Purchase AZ 85255 both the business and O: Real602.230.7600 Estate for $475.000. Seller may consider E:Access dryergin@aol.com seller financing options. www.homesmart.com Complete Listing Details and more photos @ https://bit.ly/2LVrnsJ or

Contact Greg or Ronda Wallace for more info at

708-308-1212

RE/MAX 10 In The Park 9658 W. 131st St. Palos Park IL

Each Office Independently Owned and Operated.

FOOD INDUSTRY NEWS CLASSIFIED RATES

2” x 2” ........................................................ $50 4” x 2” ...................................................... $100 6” x 2” ...................................................... $150 4” x 4” ...................................................... $200 4” x 5” ...................................................... $250 4” x 6” ...................................................... $297 4” x 8” ...................................................... $397 4” x 10” .................................................... $497 10” x 6” ....................................... $662 FULL PAGE ................................... call

76 8 N. M I LWAUK E E AV E , SI LV E R PA LM

BAR/RESTAURANT FOR SALE IN HOT WEST TOWN AREA LISTED AT $835,000 www.768NMilwaukeeAve.Info

PROPERTY INCLUDES:

ALL MAJOR CREDIT CARDS ACCEPTED.

Building with Vintage Bar, Budd Dining Railcar with Operating Kitchen, Extra Storage, Walk-In Coolers, Lot Size - 2,919 Sq. Ft. Includes F,F&E and licenses

CALL PAULA: 847-699-3300

Call Cyd Archer at 312.485.3294

1/14/19 3:50 PM

C

Food Industry News®

Page 38

CLASSIFIEDS

February 2019

To place an ad call 847-699-3300 Chicago’s Premier Hospitality Real Estate Brokers Visit our website or contact us. www.kudangroup.com | 312-575-0480 Chicago Suburbs- Confidential #A159 - Business for Sale

Profitable entertainment venue/restaurant/bar for sale. Approx. Annual Gross Sales are over $2m annually.

Size: 13,690 SF Price: $1,150,000 Agents: Daniel/Adam

Des Plaines- 1225 S. Elmhurst Rd. - Tasty Cuisine

Freestanding two-story restaurant with oversized parking lot. Est. in 1996.

Multiple large catering contracts. Only 10 minutes from O’Hare Airport.

Size: 5,000 SF Bldg. 26,191 SF Lot Price: $1,799,999 (R.E. + Bus.) Agent: Chad

Lakeview- 3109 N. Broadway St. - Development or Owner/Operator Single-story commercial building for sale. Located across from Mariano’s & national retail shops/restaurants. Fully built-out commercial kitchen.

Size: 5,123 SF Building on 4,716 SF Lot Price: $2.8M Agent: Jarrett

Lakeview, East- 2827 N. Broadway Ave. - Renaldi’s Pizza Pub

Mixed-use real estate with 45 year old pizza/bar business for sale. Includes 3-bed/3-ba duplex with elevator and 3 patios. Business is approx. 2,360 SF. Size: 5,960 SF Building Price: $2,170,000 (R.E.) $175K (Bus.) Agent: Jarrett

Lakeview, East- 2831 N. Broadway Ave. - Renaldi’s After Dark

Full service cocktail bar. Expansion licenses include PPA, Liquor & Patio w/ 2827 N. Broadway purchase. Black iron. New Licenses may be applied for.

Size: 4,000 SF Rental Rate: $4,776/Mo. Net Price: $175K (Bus.) Agent: Jarrett

Lincoln Square- 4757 N. Talman Ave. - Monti’s - Business for Sale

Completely turn-key restaurant, well-known for its authentic Philly Cheesesteak sandwiches. Profitable business. Competitive lease rate.

Size: 1,000 SF Rental Rate: $1,850/Mo. (Gross) Price: $179K Agent: Daniel

Lincoln Square/North Center- Confidential#A161 - Business for Sale Corner restaurant with large outdoor patio. Located across from a public park. All licenses & FF&E included. Turn-key or bring your own concept!

Size: 1,513 SF Rental Rate: $6,694/Mo. Net Price: $159,900 Agent: Adam

North Park- 6253 N. McCormick Blvd.

Two vacant retail units for lease in a shopping center with many popular new restaurants. Ideal for any restaurant/retail opportunity.

Size: 1,500 SF (Unit 1) 4,500 SF (Unit 2) Rental Rate: $16/SF NNN Agent: Daniel

Portage Park- 3938 N. Central Ave. - Cochinita Taco

Restaurant with large bar area, cozy private dining area and 1,250 SF expansive private outdoor patio seating 40+. R.E. available upon request.

Size: 1,625 SF Rental Rate: $27.80/SF Net Price: $154,900 (Bus.) Agent: Jarrett

Rogers Park- 6800 Sheridan Rd. - Business for Sale

Turn-key restaurant/bar with liquor, food & patio licenses in place. Green build out with large patio and extended bar/lounge.

Size: 4,032 SF Rental Rate: $19.35/SF NNN Price: $159K Agent: Adam

Rogers Park- 7537-45 Clark St. - Two Restaurants for Lease or Sale

Motivated Seller! Two fully built-out, turn-key restaurants in outlot of Gateway Shopping Center. Sale price includes real estate & business. Lot is 9,403 SF. Size: 8,476 SF Building Rental Rate: $17/SF Net Price: $2.1M Agent: Brian

West Ridge- 2651 W. Peterson Ave. - Katsu- R.E. & Business for Sale

Freestanding, single-story, fully built-out restaurant. Critically acclaimed sushi restaurant closed after namesake Chef Katsu retired after 30 years.

Size: 2,400 SF Building on 3,272 SF Lot Price: $450K Agent: Brian

Wicker Park- Confidential #B120 - Business for Sale

Highly sought after retail/restaurant location with 50' of frontage on Milwaukee Ave. Steps from Damen/Milwaukee/North & surrounded by retail/restaurants.

Size: 4,000 SF (Divisible) + Mezzanine Pricing: See Agent Agent: Brian REQUEST A COPY OF OUR COMPLETE INVENTORY AT INFO@KUDANGROUP.COM Kudan Group, Inc. 566 W. Lake St. Suite 225 Chicago, IL 60661 312.575.0480 kudangroup.com

MEMBER: CRBA

feb 2019 33-40 classifieds.indd 38

PONTARELLI ASSOCIATES REAL ESTATE SERVICES

*Restaurant Brokerage Division*

Vince Ferraro

FAST FOOD: Just listed! Located in active strip center in affluent N.W. suburb. Seats 42 and 38 in party room. Hours: Mon. - Sat., 11am to 9pm.

Closed Sundays. Substantial volume. Most popular in area... Surrounded by factories, offices and residential! Low, below market value rent with lease renewal options. Video gaming available! Fully equipped. Family run... Pristine condition... Quality products! Don’t miss this one!! Biz, FF&E @ $175K! PIZZERIA: Outstanding opportunity to own this renowned pizzeria...home of Chicagoland’s “Original Stuffed Pizza!” Established 1973. NW Suburb. Dining room seats 125. Plenty of parking. Full liquor license. Bonus: Big $$$$$$ from Video gaming! “Turn-key.” No royalties, no over-rides! Great lease. Biz, FF&E @ $399K. TAVERN: Great NW side neighborhood. Est. 1959. Mature Crowd. Excellent condition. Coveted Chicago Tavern License!! Biz @ $125K. DINER: Chicago north side. 7am - 3pm. NW Side. Seats 140. Parking lot.

Signalized intersection. REDUCED to $119K. PIZZA: NW Side, 25 years, Pick-Up & Delivery. $90K. CAFÉ: Harlem & Irving area. Fully equipped including wood burning pizza oven! $45K!!!!

BREAKFAST/LUNCH: NW Suburb. Freestanding. Seats 120. Parks 40.

Location established 40 years. Beautiful decor. Excellent condition. Lease. 7am - 3pm! Biz, FF&E @ Drastic Reduction: $135K...OBO...MUST SELL NOW!!

OLD S YOU CONCEPT: NW Side. Brand new! Seats 110. Great lease. Pristine.

FORMER “RIGGIOS”: Corner of Milwaukee & Oakton, Niles. Freestanding 7250 SF Brick building on 52,966 SF Lot. REAL ESTATE @ $1.895M. Kitchen and dining room will handle any concept. Italian? Mexican? American?...? FF&E @$150K

RESTAURANT/BAR: Forest Park! Established 20 years. Seats 100 plus patio. Substantial volume. Video Gaming Approved. Total package includes Real Estate, Biz and income apartment @ $1.175M. Biz only @ $295K w/ great lease. Think “Cheers”!

MORE LISTINGS AVAILABLE–CALL! SELLING? ALWAYS CONFIDENTIAL!

VinceF@PontarelliAssociates.com

CALL 847-778-3571 MEMBER: CRBA

Fast Food Business

-- FOR SALE --

Over 1,300 sq. ft. restaurant located on corner lot near truck stop in Gary, Indiana. Plenty of parking. Includes kitchen equipment, furniture, fixtures and building with lot. Will train new owner.

Asking $195,000. Includes Real Estate!

Call Dino: 219-595-2005

WAUKEGAN

Family style. Free standing.

Signalized corner.

Seats: 100+. Ample parking. $40+ yrs of history.

Business only: $325,000.

•••••••••••••••••••••••••••••••

WAUKEGAN

Fast Food. Established.

Profitable. Iconic. Main road.

Business only: $325,000

John Pantelopoulos (224) 730-1953 CBS Realtors

Profitable Wholesale Food and Service Firm Businesses For Sale

Contact me for an introduction to the owners. You will be required to sign a NDA before any information will be disclosed. Principals only. These are private “off market” opportunities, priced fairly.

Call (262)674-6497.

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Food Industry News® February 2019

Page 39

CHICAGOLAND’S BEST LOCATIONS FOR SALE 24 HOUR VOICEMAIL

Email—nick.dibrizzi@cbexchange.com

Only From

FOR SALE REAL ESTATE & BUSINESS OR BUSINESS ONLY

Hot Western Suburbs in DuPage County. Class “A” turn key, free standing restaurantbar-banquet plus outdoor patio.

7,000 SF bldg./seats 300+/-; 70,000 SF lot parks 140+/Owner financing/very low rent.

Call for more information.

NEW: FINE DINING - JAPANESE RESTAURANT WITH LARGE SUSHI BAR, DOWNTOWN NAPERVILLE

NEW: FAST FOOD-CHICAGO SOUTH LOOP Real $$$$ Maker, $2,000 per day in gross sales. New build out, 1,100 SF, seats 20, dine in-carry out-delivery Rent $4,300 per month Business Only: $180,000

Pick up & Delivery. Chicagoland Area established since 1987. 60% pick up/40% delivery. Real $$$ maker. 40 deliveries per night avg.

Selling Real Estate & Business.

Owner Retiring. Qualified buyers only. Must sign confidentiality agreement and have proof of funds.

Free standing restaurant-bar-patio plus video gaming on 26,000 SF lot For Sale/Lease.

NEW: CORNER FREE STANDING TURN-KEY RESTAURANT WITH DRIVE THRU WINDOW

Franklin Park on River Road. Great traffic count; National Tenant Location. Five minutes from O’Hare Airport. Other tenants nearby: Gene & Judes Hot Dogs, Mc Donald’s, Dunkin Donuts and Pescatore Palace. More than $200,000 in improvements. For Real Estate, Fixtures & Equipment $495,000.

LISLE - MAIN (ROUTE 53)

NEW: SW SUBURBS-147th & CICERO

Free standing sports bar-pizzeria with video gaming.

National Tenant location. 5,000 SF bldg.; 30,000 SF lot. $100,000 a year net profit in video gaming.

Real $$$ maker; seats 300 indoor & outdoor.

Separate carry out & delivery pizza business.

DJ & live music.

For Business & Real Estate: $895,000.

NEW: OAK PARK DOWNTOWN

NATIONAL TENANT LOCATION For Lease Only. Free standing 2,520 SF plus 1,000 SF lower level. Second generation restaurant. Lot size 22,850 SF. One door south SEC corner stoplight intersection of Main Street (Rte 53) and Maple Ave. NNN Lease $25 per SF; Real Estate taxes $5.60 per SF

4,000 SF turn key pizzeriarestaurant plus full basement Established for 40 years.

For business, fixtures & equipment $199,500

MEMBER: CRBA

Free standing sports bar-pizza pub with drive thru window. 2,300 SF plus 1,000 SF lower level. Bldg on 18,700 SF lot/Great National Tenant Location. For Business & Real Estate $595,000.

PALOS HILLS ON ROBERTS ROAD

SUCCESSFUL AMERICAN STYLE PANCAKE HOUSE Price Reduction. Owners very sick Must Sell! Four Star Rating from all critics. Serving breakfast & lunch. $25,000 per week in sales. Highly confidential—Call for more details.

NEW: CHICAGO LOOP/HOT LOCATION

NEW: SW SUBURBS-103rd & KEDZIE

NEW: SW SUBURBS –

2,906 SF, seats 100 plus outdoor patio.

Large modern Sushi bar, plus sit down bar. Free city parking next door. Established for 20 years; owner retiring or bring your own food concept. Location, Location, Great Business Opportunity. Business Only: $110,000 includes fixtures and equipment.

NEW: PIZZA!! PIZZA!!

Famous beef stand. 2,400 SF newly remodeled. $600,000 in leasehold improvements, fixtures & equipment.

Established for 9 years. Ten (10) year lease with two (2) five (5) year option. Rent $8,000 per month; Real $$$ Maker. $349,500

Nick Di Brizzi 888-317-7721

We have bank owned foreclosures; commercial and residential. For more Confidential Listings, Call Today! 1-888-317-7721. Se Habla Español.

REALPOUL REALTY “Commerce With Morality™”

2731 W. Touhy Ave. Chicago, Illinois 60645

THINKING OF BUYING OR SELLING? Please Call (773) 743-2100 or Email peterjp@realpoul.com

Peter J. Poulopoulos, MBA Managing Real Estate Broker Licensed in: Illinois, Indiana, Wisconsin

AN ATTRACTIVE LIST OF BUSINESS OPPORTUNITIES BAR RESTAURANT BREAKFAST LUNCH BREAKFAST LUNCH BREAKFAST LUNCH FAST FOOD FAST FOOD FAST FOOD FAST FOOD GREEK RESTAURANT MIXED USE PIZZERIA RESTAURANT RESTAURANT RESTAURANT BAR RESTAURANT BAR RESTAURANT BAR SPORTS BAR & 18K MALL

Sports Bar & Grill, FS, Corner, Substantial Income from Video Gaming $155,000 Breakfast Lunch only - Corner - Able Parking - Owner Retires $165,000 Breakfast - Lunch - Plenty of Parking! - Great Business – Corner - FS $198,000 Breakfast Lunch Only - Free Standing - Impressive - Profitable! $650,000 Well Known, Long Established, Popular Destination, Great Opportunity $120,000 Fast Food - “One of a Kind” - 24 Years Old - Great Business / Potential $139,000 Free Standing - Same Owners 36 Years Business & Property - Business $75K $249,000 Free Standing Fast Food - 120 Seats-82-car Parking - Huge Gross-Video Gaming $550,000 Greek Cuisine 5,500 SF, 300 Seats, Plenty of Parking, Corner $649,000 Excellent Investment Opportunity -1 Store with 3 Apartments $899,000 Pizza Business Serving the NW Suburbs for Over 25years! $129,000 Restaurant - Free Standing - Same Owner Over 45 Years - With Property $475,000 Free Standing Family 185-Seat Restaurant, 5,500 sq. ft. W/Property $795,000 Free Standing – Restaurant Bar - Video Gaming Bring in Many $’s! $295,000 Restaurant Bar - Free Standing - Well-Known and Highly Respected $299,000 Restaurant Bar on 2 Acres – Profitable – Well Known – Soon Video Poker $1,495,000

Profitable Sports Bar in 18,000 Sq. Ft. Strip Mall (Business & Property!!!) $993,000

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

BUSINESS OPPORTUNITIES • THINKING OF BUYING OR SELLING? CALL JOHN MOAURO! RESTAURANTS SUBURBAN LOCATION WAFFLE HOUSE W/ITALIAN BANQUETS & PIZZERIA Family restaurant available. Established over Free standing SW Suburban location. 6,500 sq. ft. Seats approx. 250.

Parks 130. Favorable lease terms! Call for details!

CATERING BUSINESS FOR SALE

Community favorite. Many years in business with base established.

Limited hours. Very profitable. Easy takeover. Sellers will train. Call for details.

HIGH VOLUME PIZZERIA TAKEOUT Established over 50 years.

Limited hours. Includes real estate. Priced to sell quickly.

Recently reduced.

Call for details.

Multiple locations. Long established, over 50 years of history. Has gaming! Will separate. Seller retiring.

EXTREMELY CONFIDENTIAL!

Call for details.

40 years. Approx. 4,500 sq. ft. Freestanding building, plenty of parking, seats 150 plus.

Plenty of parking. High volume sales. Reasonable lease. Business only. Asking $399K.

LONG ESTABLISHED SPORTS BAR/PUB In full operation with gaming. Approx. 2,5003,000 sq. ft. w/ parking.

Located in SW suburbs.

Additional rental income from retail space & apartment.

Adjacent to bar.

Priced to sell.

Call for details.

FAMILY RESTAURANT

Free standing 5000 sq. ft. + facility, full service rest. seating for 240, parks 400, Est. for approx 40 yrs. complete pkg. prop & bus. Ideal for any concept. High traffic area. Asking $1.489M

FREE STANDING

Fast food w/ drive thru. Business & property with additional basement.

Approx 2,700 sq. ft. Seats 60. 2 full kitchens. High volume, near busy intersection. Asking mid $900Ks.

NEW ON MARKET

Restaurant facility. Free Standing Bldg. with parking; approx 4,500 + sq. ft.

Ideal for any concept. Fully equipped.

Currently Italian restaurant with pizza.

Complete package $894,900

AMBASSADOR

9999 West 143rd Street Orland Park, IL 60462

Broker/Appraiser Always Confidential

(708) 361-1150 Email: jmoauro@aol.com Web: www.johngmoauro.com

MEMBER: CRBA

feb 2019 33-40 classifieds.indd 39

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Food Industry News® February 2019

National News

Kayco announced that beginning in March, more than 20 new and traditional Kosher-for-Passover products will be available in Whole Foods Market stores nationwide including organic whole wheat matzo and spicy seaweed snacks among many others.. Kayco is the leading kosher food distributor, representing trusted brands such as Gefen, Hadar, Chef Jeff, Kedem, Yehuda, Glicks, Fox’s, and Harrison’s among others.

We’re toasting toasting to to 15 15 years years of of Good, Good, and and we we want want you you to to join join us! us! As As the the Midwest’s Midwest’s premier premier We’re experience focused focused on on local local and and sustainable sustainable food, food, the the Good Good Food Food EXPO EXPO provides provides unparalleled unparalleled experience opportunities opportunities to to try try delicious, delicious, nutritious nutritious products, products, as as well well as as hear hear from from an an outstanding outstanding collection collection of of expert expert speakers, speakers, chefs, chefs, farmers, farmers, entrepreneurs, entrepreneurs, investors, investors, buyers, buyers, sellers sellers and and DIY DIY enthusiasts enthusiasts who who are are accelerating accelerating the the rise rise of of aa better better food food system. system.

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COOKING CHANNEL SHOWCASES THE BEST MEALS ON WHEELS IN NEW SERIES FOOD TRUCK NATION Chef and food truck aficionado Brad Miller takes viewers on a journey to find the latest and greatest food trucks in the new series Food Truck Nation, premiering on THE Cooking Channel. During each episode Brad visits three trucks and their innovative chefs who continue to push the boundaries with their food, highlighting one-of-a-kind cuisine with cultural influences from across the globe. Whether it is handmade pastas that are made right before his eyes or crispy, monster-sized quesadillas loaded with chicken shawarma, over six half-hour episodes Brad showcases the chefs who are creating mouthwatering dishes that have customers continually coming back for more.

“Food trucks have become a staple within our food culture, with so many skilled and creative chefs pushing the envelope of mobile culinary fare,” said Courtney White, President, Food Network and Cooking Channel. “Brad Miller brings his culi-

feb 2019 33-40 classifieds.indd 40

nary pedigree and adventurous spirit to shine a light on these food truck owners and their entrepreneurial spirit who serve up delicious meals to their neighborhoods every day.”

Brad Miller grew up in a suburb of Chicago, where he spent much of his childhood cooking alongside his grandmother and lending a hand in his father’s butcher shop. Deciding to transform this passion into a career, Brad enrolled in Scottsdale Culinary Institute’s Cordon Bleu program, where upon graduating, he worked for Arizona’s Latilla Restaurant and Wright’s at the Biltmore, before heading to Los Angeles’ Michelin-starred Patina. Brad is currently Chef and Partner at Inn of the Seventh Ray restaurant in California.

Go to CookingChannelTV.com for recipes of some of the country’s best food truck bites and join in on the conversation with hashtag #FoodTruckNation.

Amazon announces show will feature 60 edits first 554,000 square ucational workshops & foot Mississippi Fulfillsessions and more than ment Center to be locat400 companies on the ed in Marshall County Expo floor. Trader Joe’s creating 850 full- time is dropping anchor with jobs. America’s largest two new stores. The retailer, Kroger and Mistores will be located crosoft Corp. partner to in Marina Del Rey, CA redefine the customer and Bedford, NH –Comexperience and introing Soon! White Castle duce Digital Solutions becomes the first fastfor the Retail Industry. food chain to debut Baristas Coffee ComImpossible Foods’ New pany, Inc. and Flower Recipe. White Castle Power have partnered debuts the next-generato bring high end CBD tion Impossible Burger Coffee to the masses, at three locations in launching Baristas Enriand around Las Vegas. chRoast CBS Over the next as the first of few months, its new line of the new White infused cofCastle Imposfee that prosible Slider motes healthy recipe will living. Cici’s rollout out is primed at all remainLas Vegas hosts the 2019 for growth in International Pizza Show with ing 377 White 2019. The na- 1,400 booths and 500 exhibitors, Castles nademos and a $10,000 tion’s leading workshops, tionwide.

Surgiveaway to one lucky attendee. pizza buffet vey—Small restaurant will grow its businesses in the U.S. footprint and by 2021 generate more than the concept plans to 60% of jobs in the food have almost 500 locaservices and accommotions. Farmington Hills dation industry. While based Specialty Grocer restaurants were the and Food Service Commost expensive type pany Plum Market, plans of small businesses to to open a new small-forlaunch, nearly 60 permat store in the Ally-Decent of restaurateurs troit Center in the city’s said they either didn’t downtown. The (NGA) calculate how long their National Grocers Assobusiness could operate ciation Show will be held without turning a profit Feb. 24-27.2019 at the or had a run rate of less San Diego Convention than six months when Center in San Diego. The they started. - SBA Office of Advocacy

1/15/19 9:01 AM

Food Industry News® February 2019

What the Ultra-Successful Do Each Morning

To be sure, Dolly Parton is not the only ultra-successful person who gets up early, and she shares that trait with Apple’s Tim Cook Tesla’s Elon Musk and powerhouse Warren Buffet, Sarah Blakely, and Elizabeth Holmes. Early start to the day... And time to rest during the day. The most successful people on Earth get an early start and don’t waste their wakefulness: they get going and accomplish things before most of the rest of us open our eyes.

Even more, they are grateful for the day and embrace the opportunity to relax later on. If winning means getting started sooner, these are the best.

Iconic country music star Dolly Parton is 72, and she gets up at 3 a.m. every day. “I get up early. … I’m usually up by 3 o’clock. I go to bed early, but I’m just an early bird.” Parton told NBC’s “The TODAY Show” in December . “I get up, I do my little meditations, I do my little spiritual work,” she said. She also reviews work she has to do for the day.

“I do more work between 3 [a.m.] and 7 [a.m.] than most people do all day, because it’s quiet and the energy’s all low, except mine.

So I just really get a lot done.

“I just love the wee hours, I call it,” Parton said.

“I do more work between 3 and 7 than most people do all day!”

Indeed, the septuagenarian singer-songwriter — who has already been awarded the Living Legend medal by the Library of Congress — is still producing new work.

She is the only woman on Forbes’ 2018 list of top-earning country music stars, with earnings of $19 million. In addition to making

feb 2019 41-48.indd 41

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music, Parton owns Dollywood-themed destinations (including a theme park, a resort, a water park and a collection of mountain cabins) and other entertainment attractions .

She was on “The TODAY Show” to talk about her new album, Dumplin’, released as the soundtrack for the Netflix movie (by the same name) starring Jennifer Aniston.

Apple AAPL CEO Tim Cook gets up at 3:45 a.m. “Yes, every morning,” he told Time. Cook responds to emails and goes to the gym before getting to work.

Cook bragged on Twitter of sleeping in “’til 4:30” one morning ahead of an event at Apple; “Got some extra rest for today’s event. Slept in ‘til 4:30.”

While getting up early may be a productivity hack for the likes of Parton and Cook, sleep is important too.

In August, Tesla TSLA CEO Elon Musk revealed he was working 120 hours a week. Entrepreneur, author and sleep advocate Arianna Huffington wrote an open letter to the entrepreneur, telling him to spend more time resting.

“Working 120-hour weeks doesn’t leverage your unique qualities, it wastes them. You can’t simply power through — that’s just not how our bodies and our brains work,” Huffington wrote.

As for Parton, gratitude and prayer bookend her day.

The last thing she does before bed: “I pray,” Parton told “The TODAY Show.”

“And that’s the first thing I do when I get up, I just thank the lord for another day,” she says.

Source: NBC and CNBC

1/14/19 3:57 PM

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foodindustrynews.com

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Food Industry News® February 2019

Plant Vs. Vegan - What Do Consumers Want?

49% of consumers say they are likely to order dishes described as plant-based, more so than meatless or meat-free. Consumers view plant based as more flexible, healthier and better tasting, versus the more restrictive and alienating descriptors like vegetarian or vegan.

As noted in a SmartBrief from earlier this year, operators can leverage the plantbased eating trend and increase consumers’ interest by incorporating on-trend global flavors and positioning plant-based dishes as hearty and filling.

Falafel and Hummus are two ethnic plant-based superstars that add protein and flavor to menus. These versatile ingredients have great applications across appetizers, snacks, salads, sandwiches and more. Try hummus on wraps or sandwiches as a second protein and mayonnaise replacement. Falafel makes an exciting breakfast protein alternative. – Adapted from Grecian Delight newsletter

Moderate Coffee Consumption Linked to Longevity

People in their 70s who consume moderate amounts of coffee or alcohol and are also overweight tend to live longer, according to a study from researchers at the University of California Irvine. The study, which sought to determine the factors that make people live beyond age 90, started in 2003. – Adapted from KTVX-TV

If you want to achieve greatness stop asking for permission.

— Anon

Find Greater Passion at Work—and in Life

OVER 5000 ITEMS! Call To Visit Our Showroom or Buy Online, vistachair.com Call or Email Us Today

(773) 253-4883 info@vistachair.com

● How can I effectively align my interests and passion with what I have to do today? ● What kind of person am I called upon to be toWhat can you do to be more pro- day to best express my passion for life and work? ductive and passionate about your work and your life? Good question.

The answer can be found in asking these questions at the beginning of every day: Dunkin’ is launching a ● Why is it vital for me to in- nationwide rollout of its revolve myself in my work fully and branded packaging. “What passionately today? better time than the start of ● How can my attitude affect a new year to bring our new the way I respond to stressful situ- look to our coffee cups and ations? packaging, and introduce a ● When do I feel most passion- new energy to our restauate: When I’m working with a cus- rants and our fans,” said tomer, solving a problem for a Chief Marketing Officer Tony Weisman. family member, working on a proj– Adapted from masslive.com ect for myself, or some other time?

Dunkin’s New Packaging

Private-Label Brands Now Command 21.6% of SingleServe Coffee Pod Market

Private-label brands now make up 21.6% of the US single-serve coffee pod market category, up from essentially zero six years ago, according to Wells Fargo analysts. Meanwhile, sales of ground coffee have fallen 2.2% annually over the past three years, but sales of coffee pods have grown 4.2% per year over the same period, Nielsen reports.

– Adapted from The Wall Street Journal

What seems to us as bitter trials are often blessings in disguise.

— Oscar Wilde

feb 2019 41-48.indd 42

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• Learn best off-premises practices from food operators large and small

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• Preview new mobility options coming soon, from robots and drones to driverless cars

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• Obtain the latest research on consumer habits and expectations that are changing the game for restaurant, grocery and retail delivery

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foodindustrynews.com

TRAVEL With Valerie Miller

What’s Hot in Beverages 2019

Craft, artisan, and locally produced beverages are set to lead the beverage trends in 2019 Beverages are going to make a splash in 2019 according to early results from the National Restaurant Association’s annual What’s Hot survey. Craft, artisan, and locally produced beverages, such as wines and spirits, are on tap as the industry’s number one alcoholic beverage trend next year, the Association’s survey found. Craft coffee and house-made soda trended highly in the non-alcoholic category.

The What’s Hot survey is a barometer of food and beverage trends at restaurants around the country.

The results forecast the food, beverage, and culinary concept trends for the year ahead. The annual survey looked at the responses of approximately 650 professional chefs – all members of the American Culinary Federation.

“At restaurants and other foodservice operations today, beverages, including wines, spirits, beers, and nonalcoholic drinks are big traffic drivers,” said Hudson Riehle, the Association’s senior vice president of research. “Offering craft liquors, wines, and other beverages, allows restaurants to distinguish their drink programs from their competitors. At the same time, putting a more local, sustainable spin on beverages is particularly appealing to millennials, who, in general, are more apt to support smaller, different, more socially responsible businesses and products.”

Here is what chefs said about some of the beverage trends for 2019: Nearly 65 percent of respondents indicate that craft, artisan, and locally produced spirits is the number one alcoholic beverage trend on the What’s Hot in 2019 Culinary Forecast.

Almost 60 percent of respondents said locally produced spirits, wine, and beer would be among the hottest beverage choices in 2019.

More than 50 percent identified house-brewed beer as a hot trend.

On the non-alcoholic side, 51 percent said craft/ house-roasted coffee would simmer over in 2019.

The National Restaurant Association and its ServSafe Alcohol team advocate responsible alcohol service and consumption every day, especially around the holidays.

The complete 2019 What’s Hot survey results is available online

Successful entrepreneurs are givers and not takers of positive energy.

— Anon

feb 2019 41-48.indd 44

Food Industry News® February 2019

DESTINATION: TANNERSVILLE, PENNSYLVANIA - CAMELBACK RESORT Getting There: Flights out of Chicago into Newark, New Jersey or Allentown, Pennsylvania Rent a car, take the bus or take a taxi to the resort

Camelback is Pennsylvania’s biggest and # 1 family friendly mountain. Camelback Mountain is known for being the most skiable acres in the Poconos with 100% season-long, snow making , a #1 learn-toprogram, night skiing and 2 detachable high -speed quads. This winter Camelback is introducing many new adventures from 15 acres of new beginner trails and a new terrain park along with two new ski-in/ski-out restaurants. Kartrites Summit House offers Contemporary American fare and is located at the top of Camelback Mountain, the highest restaurant in the Poconos. The Berrelli’s Family Style Italian is, the only family style Italian restaurant in the Poconos offering slope slide views and outdoor dining.

Highlights include: Appalachia Express Coaster – 4500’ steel track mountain coaster curves through the trees and down the steep slopes of Camelback Mountain Aquatopia Indoor Waterpark – “Open Year Round” fun for everyone with rides, 13 waterslides, 7 pools and splash poolside amenities, and indoor cabana rentals Snowtubing Park – “Biggest Snowtubing Park in the USA” offering 42 lightning fast lanes and 2 magical carpets to carry you back to the top Camelback Waterpark – “Summertime Fun” Pennsylvania’s largest outdoor waterpark with 37 rides, slides and attractions Skiing/Snowboarding – equipment available for rental. Improve your skills, sign up for private lessons Make sure you bring the right gear and clothing for a day out on the mountain Camelback Lodge is the only ski-in/ski-out year round adventure hotel in the Pocono Mountains with 453 spacious suites to choose from. Accommodations include suites, (one, two and three bedrooms), some of which include lofts, full kitchens and fireplaces.

Spend your time at the spa or at the Aquatopia Indoor Waterpark where it is 84 degrees inside. This is the ideal place for families, couples, a girlfriend’s getaway or anyone that just wants to enjoy the option of hanging out indoors/outdoors in one place.

Camelback Resort continues to reinvent itself since opening in 1963 with 14 trails and three lifts serving 41,656 skiers. Today, Camelback serves more than 1.7 million outdoor enthusiasts and visitors annually with 37 trails and 16 lifts. For more info visit –camelbackresort.com

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Food Industry News® February 2019

Page 45

LETTUCE ENTERTAIN YOU

What to Carry-Out for the big Game 2019 The “Big Game” is Sunday Feb 3, 2019 and whether you’re looking for a spot to watch football or you are in charge of supplying the perfect game day spread for your friends, Lettuce Entertain You can help.

Bub Chicago 435 N. Clark, Chicago, IL and Bub City 5441 Park Pl., Rosemont, IL Now – Feb.3, 2019 .Menu includes Bub City BBQ Wings, Fried Chicken and BBQ by the pound including 18-hour Smoked Brisket, Pulled Pork and more.

Joe’s Seafood, Prime Steak & Stone Crab 60 E. Grand Ave., Chicago, IL Feb.2-3, 2019 Perfect for groups any size; choose from game day staples such as Fried Chicken, Beef Tenderloin Sandwiches and Jennie’s Mashed Potatoes, as well as chilled Seafood Platters, Salads and Homemade Pies R.J. Grunts 2056 N. Lincoln Park West, Chicago, IL Now – Feb. 3, 2019 Carryout game day classics like R.J. Grunts Chicken wings (you can get them boneless) and sliders. The wings come with a choice of Tangy, BBQ, Buffalo, Hot buffalo or Super-Hot Buffalo and are served on a pile of fried onions. Then there’s the sliders –Pulled Pork or Roast Beef Sliders with all the fixin’s.

For the full line-up of restaurants who will be showing the Big Game on Sunday Feb. 3, 2019, as well as where you can carry-out the most delicious Game Day Grub, visit leye.com

Top Ten Mistakes for Business Owners’ Trusts

By Kerry Lavelle

The integration between business planning and estate planning intersect at how you should own your interests in the corporate or LLC entity that operates your business. There is high probability that your business advisor told you to own your business entity through your trust. The following are the top ten mistakes that we see in business owners’ trusts: 1) Select the Correct Successor Trustee.

Depending on the breadth of your assets, your successor trustee will step into your shoes upon your death and control the assets that are owned in the name of the trust. Presumably, you own your business interests through your trust. Therefore, your successor trustee must understand your business and know how to run it.

2) Use of Special Asset Advisors. If you have a diverse group of assets in your trust, and your successor trustee (probably your spouse or your child) does not know much about your core business, you can name a “special asset advisor” to advise your trustee with respect to certain, specific assets, i.e., your operating business, such as your restaurant.

3) Succession of the Business. Do not put anyone in a position to fail. Make sure that as you begin

feb 2019 41-48.indd 45

to see your retirement on the horizon, your trustee and special asset advisor have been selected and included in your trust, or you have a buy-out mechanism in your documentation that allows and contemplates the ongoing nature of your business, even after your death.

4) Equalizing Gifts. If you leave your business to one child or a few of your children who are active in the business, you may want to make equalizing gifts to non-employee children from other assets in your trust.

Please discuss with your tax advisor how to handle this in light of a potentially changing value of your core business.

5) Your Trust May Become Irrevocable Upon Your Death. Typically, the trust that you have documented for your estate planning is a revocable trust, meaning you (and only you) can change the language in the trust document during your life. However, many provisions of your trust become irrevocable after your death, which limits your successor trustee’s flexibility on how to operate the business with the oversight of the special asset advisor.

6) Do Not Let Your Trust Trigger a Default Under Your Organizational Documents. Only certain trusts qualify to be eligible shareholders of an SCorporation. Make sure your death does not trigger an adverse tax consequence for your family, and ensure that your trust accounts for this ongoing eligibility.

7) Valuation Formula. Make sure that as you distribute interests of your business for estate planning purposes to your children that a fair and equitable valuation formula is built into the governing documents of the business. While the IRS does not need to “honor”

your formula, absent a methodology for valuing the company, the IRS may overstate the value for estate tax purposes. Also, equalizing gifts to non-employee children will be easier to calculate with a valuation formula.

8)

Consider the Effects of Lifetime Gifting

to Your Children or Your Spouse. If your children receive the business interests at your death, they will receive a “step up” in tax basis, which is a significant tax benefit. However, lifetime gifting of business ownership to the children acts as an economic incentive for the children to stay part of the family business and dedicate their careers to the same.

9)

Liquidity After Death. Recall that if your es-

tate is large enough, there may be an estate tax due upon your death. Often times a business owner’s greatest asset is their business, and no one wants to liquidate all (or a portion) of the business in order to generate cash to pay estate tax to the state and federal government.

Be aware of how the business valuation and its lack of liquidity may affect your tax planning.

10)

Life Insurance is Still a Useful Tool in

Estate and Business Planning. Life insurance is frequently used to solve liquidity problems and to fund buy-sell agreements between business partners. While it can be costly, it is a fair and equitable funding source in small business agreements, and for estate tax.

For any further discussion, please reach out to Kerry Lavelle at klavelle@lavellelaw.com to schedule an appointment. See their ad on page 24.

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foodindustrynews.com

Food Industry News® February 2019

Colectivo Coffee

Continued from page 1 Their café located at 2999 N. Humboldt Blvd.in Miwaukee, Wisconsin houses Colectivo’s main roasting facility and the Humboldt Café where you can sit and watch their roasters at work. The Humboldt facility has been honored as the “Best Environmentally Friendly Project” by the Business Journal Real Estate Wards and received a Mayor’s Urban Design Award.

It also won the MANDI State Farm Insurance “Building Blocks Award” for a development project that promotes the social and cultural life of the community.

Currently they have a big presence in Milwaukee and Madison.

Chicagoland locations include Logan Square, Lincoln Square, Lincoln Park and a suburban location in Evanston. Plans are in the works for another location to open in Wicker Park, spring 2019.

Free Insurance Seminar For Business Owners, Safety, Risk Management, and Human Resource Professionals Gallagher Restaurant/Food Industry Insurance Seminar, March 26, 9-1130AM. 2850 Golf Road, Rolling Meadows IL. Join Gallagher and Food Industry News for a free seminar discussing several important (and not typically discussed) insurance and risk management topics directly impacting restaurateurs and other businesses that serve or operate within the food service industry. This seminar should be attended by people with safety, risk management, and human resource responsibilities working in the restaurant industry, or food manufacturing industry, or food product distributors. Please contact Chris Weronko at 630647-3184 or Chris_Weronko@ajg.com to register

CBD-Infused Food, Zero-Waste are Top Trends According to the National Restaurant Association’s 2019 Culinary Survey of 650 professional chefs, 77 percent identified cannabis/CBD-infused drinks as the No. 1 trend; 76 percent tapped cannabis/CBD-infused food as the second most popular trend.

However, as chefs and restaurateurs consider incorporating the ingredients into menu items, Association officials stressed that cannabis and CBD are federally controlled substances and laws governing their use vary from state to state.

Third on this year’s list of overall trends is zero-waste cooking, which calls for chefs and restaurateurs to reduce the amount of food waste created during preparation of menu items to prevent it from ending up in landfills.

“Zero-waste cooking is a sign of the times,” said Hudson Riehle, the Association’s senior vice president of research.

“Millennial and Gen Z customers in particular expect the restaurants they patronize to be more eco-friendly, so sustainability is high on their list.

feb 2019 41-48.indd 46

PLANNING FOR 2019

We asked industry accounting specialist and CPA Dirk Ahlbeck about changes to the individual tax filing forms that affect the new law. The Tax Cuts and Jobs Act made its way through Congress to lay out a new set of changes and how the changes apply to your business are rather complex.

The top items for restaurants you should be talking to your accountant about are: There now is a flat 21% tax rate for C Corporations and a new deduction of 20% of “Qualified Business Income” for partnerships, S Corporations and sole proprietorships available. Some limitations do exist, but most restaurants are expected to qualify.

Increasing expensing of capital expenditures New limitations on losses and carryforward of losses.

Availability of tax credits like the Work Opportunity Tax Credit and FICA Tip Credit Entertainment & Meals Expenses are now just meals as the new tax law completely disallows any entertainment spends for your business.

If you are active, operating restaurant owner, you should not be getting too involved with this stuff, it’s overwhelming, annoying, and time-consuming. Your time is best spent elsewhere. Work with a tax accountant that has a team of specialized accountants and tax advisors doing this for restaurants all the time and they can help you navigate through this.

For a free consultation from a restaurant and food business specialist, contact Dirk Ahlbeck, CPA. You can see his ad (Sassetti CPA) on page 10 of this issue.

Dr. Tim Ryan Honored

What do Jonas Salk, Andy Warhol, Mister Rogers, and CIA President Tim Ryan have in common? All are on the Pittsburgh Magazine list of the 50 Greatest Pittsburghers of All Time.

During his 37 years at The Culinary Institute of America—the last 17 as the college’s president— Dr. Ryan has always honored his Pittsburgh roots and how they shaped his life story.

Now his hometown is honoring him, with the magazine’s editors selecting him as one of the 50 men and women from Pittsburgh who have had the greatest impact both locally and nationally over the last 200 years.

Dr. Ryan has been a revolutionary leader in generating the sustained excellence, innovation, and growth that shaped the CIA and the direction of culinary education.

Dr. Ryan has guided the college to a position of prominence on such important matters as health and wellness, world flavors, food ethics, and sustainability.

Under his direction, the CIA has expanded to open new locations in San Antonio, TX; Napa, CA; and Singapore.

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Join us for a very special

Wednesday March 6th, Moretti’s Chicago, (Edison Park) Special Guest Speaker: Doug Sohn, Hot Doug’s A graduate of the culinary program at Kendall College, Doug cooked in restaurants, catering companies and corporate dining facilities before the opening of Hot Doug’s, the Sausage Superstore, in Chicago in 2001. This restaurant became internationally renowned, with block-long lines daily from open to close.

Learn the secrets of Doug’s success by attending this free networking event Wednesday 3/6/19, 5:30-830 PM.

Meet Chicagoland’s Top Brands Exhibiting At Our Event:

Walter Daniels C O N S T R U C T I O N www.walterdaniels.com

TM

Ferrazzuolo Foods & Deli Provisions Authorized Local Purveyor of the Boar’s Head Brand

Why Be A Co-Sponsor?

■ To support your salespeople.

■ To support your advertising and marketing efforts.

■ To get face to face with buyers from all aspects of the industry.

■ To network with foodservice buyers.

Co-Sponsorships are An Affordable $500. each.

Co-Sponsors Receive:

1. The ability to have your food products served at the event (OPTIONAL).

2. An optional “marketing station”to engage prospects and contacts.

3. Recognition and branding in the ads, email and flyers promoting the event.

4. Recognition and branding on the TV monitors during the event.

A limited number of co-sponsorships are available, so reserve your today!

To reserve your cosponsorship table at this event, call NOW: 847-699-3300 feb 2019 41-48.indd 47

1/14/19 3:57 PM

A few thoughts on flavor.

Like,

202 OF THEM. THE CHEFS at Ken’s spend their days crafting delicious dressings, sauces and recipes. It’s all they do. They currently have 202 flavors, including 18 kinds of Ranch. What’s the next Sriracha?

We’ve got a guy working on that right now. Ken’s will create flavors

KenÕ s is always thinking up new flavors. And new ways to use them.

for you that are loaded with off-the-chart tastiness and will keep customers coming back for more.

We’re available everywhere. Just ask.

Then get a taste of what’s to come at kensfoodservice.com. Or order by calling 800-633-5800.

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