Food Industry News January 2019 WEB EDITION by FoodIndustryNews

FOOD INDUSTRY NEWS

Happy New Year!

JANUARY 2019

FOOD

37 CELEBRATING

YEARS

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FOUNDED 1982

YOUR TRUSTED BUYING REFERENCE TOOL FOR FOOD BUSINESSES SINCE 1982

JANUARY 2019

TONY’S FRESH MARKET TURNS 40

Tony’s then (below) and now, with 15 locations and a forty year celebration of success

AROUND CHICAGO: FAMOUS FREDDIE’S .................. 28 CHICAGOLAND NEWS ........................................ 31 CLASSIFIEDS ................................................. 36 DINING WITH MS. X ........................................... 4 DIRECTORY ................................................... 33 NATIONAL NEWS ............................................... 8 PEOPLE SELLING THE INDUSTRY .......................... 29 TRAVEL: ARUBA.............................................. 44 Wednesday March 6th, Moretti’s Chicago (Edison Park) Special Guest Speaker: Doug Sohn, Hot Doug’s See page 4 for details

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Tony’s Finer Foods marks a four decade anniversary this year. The company boasts 15 stores throughout the Chicagoland area from the city to Melrose Park, Bolingbrook, Plainfield, Joliet and Hanover Park, as well as a 140,000 square-foot warehouse and corporate headquarters in Itasca, Illinois. They specialize in fresh produce, meat, and international products. In 1979, Tony’s Finer Foods began their first location, a 9,000 square-foot building located on Fullerton Ave. in Chicago with five employees. Tony Ingraffia had just turned 19 when he opened his own grocery store with the help of his uncle, Domenico Gambino. Community is at the heart of this familyowned and operated business. Tony’s gives back to the neighborhoods their stores are located in. Through sponsoring events and

supporting local causes, they make an effort to become part of the communities they serve. Tony’s family-owned chain prides itself on its quality products, and always low prices with a one-stop shopping experience that reflects their respect for heritage and staying close to one’s roots. They make maintaining traditions easier for customers by carrying a wide variety of international products that cater to all different ethnicities. Tony’s offers a catering menu from their legendary 3 foot subs to Greek and Italian pastries. With an eye on international tastes and cuisine, Tony’s Finer Foods looks forward to a healthy future... one filled with the warmth of good service, the delights of the freshest foods available, and a strong belief in fair, affordable pricing.

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Food Industry News®

January 2019

Page 3

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Dick Portillo Takes Us Into The Dog House Portillo’s founder, Dick Portillo, has released a memoir about the long, strange trip of an entrepreneur and America’s eating preferences. Out of the Dog House released in December. The book, penned by Portillo with 11-time New York Times best-selling author Don Yaeger, is currently available through portillos.com and Amazon.com. In 1963, Dick Portillo opened a simple hot dog stand in Villa Park, Illinois with an initial investment of just $1100. Housed inside a 6 x 12 trailer, the stand had no running water or bathrooms. Serving a short menu of hot dogs, tamales and fries, the stand was christened “The Dog House,” and was soon a hit with locals. Read how he cultivated an iconic brand for his Chicago-style concept that has now grown to over 50 locations across seven states.

Don’t Let Social Networking Cost You Your Job

A survey of organizations with 1,000+ employees found that 8 percent have fired an employee for misbehavior related to social networks like Facebook or LinkedIn. How can you avoid joining them? Steer clear of these obvious online mistakes: ■ Complaining about FOOD INDUSTRY NEWS your boss or organiza1440 Renaissance Drive, Park Ridge, IL 60068 tion 847-699-3300 ■ Posting that you’re Valerie Miller, President and Publisher Mark Braun, Associate Publisher looking for a new job Terry Minnich, Editor ■ Sharing confidential Cary Miller, Advertising/Vice President 847-699-3300 x12 information about your Paula Mueller organization Classifieds/Office Manager ■ Criticizing your coNick Panos, Corporate Counsel Davy Kusta workers online Independent Advertising Consultant ■ Posting inappropri(708) 439-1155 James Contis 1927-2013 ate (or stupid) photos of yourself Food Industry News Issue 1, January 2019 (ISSN #1082-4626) is published monthly, $49.95 for a ■ Sharing workplace three-year subscription, by Foodservice Publishing, rumors online 1440 Renaissance Drive, Suite 210, Park Ridge, IL 60068-1452. Periodical postage paid at Park Ridge, IL, and ■ Spending too much additional mailing offices. POSTMASTER: Send address changes to time on social networking Food Industry News, 1440 Renaissance Drive, Suite 210, Park Ridge, IL 60068-1452. sites when you should be ___________________________ For advertising or editorial information, call (847) 699-3300 working or online: www.foodindustrynews.com This publication cannot and does not assume the responsibility ■ Leaving the company for validity of claims made for the products described herein. Copyright © 2019 Foodservice Publishing Co., Inc. website or network open WE SUPPORT: or vulnerable due to slopIllinois Restaurant Association National Restaurant Association py personal habits or usAmerican Culinary Federation Club Chefs Association of America ing vulnerable hotspots. Greater Chicago Club Managers Association of America

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cy, would your friends or family know how to contact your doctor or explain to an ER nurse what medication you are taking? One crucial thing you can do this fall is to gather your important health information into an easyto-review format such as a binder or pocket folder. Make sure to include: ● Photocopies of your insurance cards ● The name, contact information, and area of specialty of your physicians ● A detailed list of prescription information including dosage ● Immunization records ● Test results/X-rays ● Dates of surgeries and outpatient medical procedures ● Family history of disease ● Lists of known allergies and illnesses

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Shmoozefest Welcomes Doug Sohn

The next Food Industry News Shmoozefest will be Wednesday March 6th at Moretti’s in Edison park (Chicago). The special guest speaker will be Doug Sohn, creater of 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. It closed in 2014. 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 3/6/18, 5:30-830PM. Doug now oversees the Hot Doug’s concession stand in the bleachers at Wrigley Field. Author: Hot Doug’s The Book – 2013 Featured in: Hot Doug’s The Movie – 2017 To reserve your cosponsorship table at this event, call 847-699-3300.

BROWN’S CHICKEN 3150 Belvidere Rd. WAUKEGAN, IL 847-662-1820. They have very good chicken. My favorite part is the breading. This time I spiced it up a bit; I got an order of spicy wings with Buffalo sauce and the spicy fried chicken. Oh, so good! Whenever I go to Brown’s, I have to get an order of their fried gizzards, too. They also serve Italian beef & sausage, and they are now offering some bowl meals. I ordered a grape Kool-Aid drink to go with my chicken. I’ve never seen that on a menu before. They had the friendliest girls working there! FATSO’S LAST STAND 2258 W. Chicago Ave. CHICAGO, IL 773-245-3287. I love the name of this place! This is not your average hot dog stand. They have homemade chili, mac-n-cheese, fried jumbo shrimp and of course, hot dogs and burgers. I tried the single Fatso burger with Merkts cheddar and one of their char dogs with the works. Both were so good! Plus, I got some of their fresh cut fries. They are open late, so it’s a good spot to go for a latenight snack. The counter where you order is fi lled with business card size magnets with their info on them, so make sure you grab one. J BEEZ FAST FOOD MEDITERRANEAN & GRILL 976 Army Trail Rd, CAROL STREAM, IL 630-855-5054. This “almost hidden” gem in the corner of a strip mall serves authentic Mediterranean food which is beautifully presented and brought to your table. I ordered the mixed kabob platter, which came with chicken, ground beef and ground lamb, rice, hummus, pita and salad. They warned me that it might be a lot of food, but that didn’t bother me; I took the rest for leftovers. Everything was made fresh and all of it was delicious. They surprised me by bringing a dipping pate for the chicken that consisted of avocado and coconut. I’d never had it before, and it was good. The place isn’t very big, but you’ll want to bring your appetite with you when you go. MEAT & POTATO EATERY 927 S. Rand Rd. LAKE ZURICH, IL 224-623-0700. The design of the restaurant is simple, beautiful and brand new. Place your order and they bring it out to your table. They have a pretty big menu that consists of gyros, burgers, ribs, chicken, meatloaf, pot roast and more. I tried a couple of their M&P Bowls, which were big enough for sharing. I had the Fiesta bowl which had Cajun fries on the bottom topped with ground beef, cheese, Pico de Gallo, sour cream & some avocado spread and the Buffalo bowl, which was fries topped with blue cheese, chicken tenders, buffalo and ranch sauce. SHOP & SAVE MARKET 8847 S. Harlem Ave. BRIDGEVIEW, IL 708-3986600. This is a good-sized grocery store. I like to walk through the aisles so I can check out all the different merchandise; it’s fascinating. They offer a lot of Hispanic, Middle Eastern and European products along with all the regular staples. Their prices were very competitive; you could fi nd a lot of good deals here. What stood out to me was the selection of Halal meat they offered. Their meat and seafood department were impressive. They also had a very large produce department. VINNY D’S 1709 W. Division CHICAGO, IL 773-796-5866. This is a small fast food restaurant. The day I stopped in there I was greeted by the friendliest staff members. They made me feel so welcome in their place. The menu has all the staples; hot dogs, beef, sausage and they even have two kinds of fries; regular or seasoned waffle fries. They also have ice cream cones, shakes, a case filled with gelato and one of my favorites, “shaved ice.” Vinny D’s has a list of flavors to choose from. My choice was cherry and it was really good. WOODMAN’S MARKETS 1550 Deerfield Pkwy. BUFFALO GROVE, IL 847243-4736. One word describes this place—Gigantic! This is a brand-new grocery store and it’s gorgeous. Their liquor department is unbelievable. The produce section has big pallets of product displayed throughout the department, the displays of groceries are supersized and a lot of them have coupons attached for their customers. I found their prices to be very good. They also offer a lot of “Bucky Badger” products out of Wisconsin. This is one place where you should not rush to shop, as the selection is endless. Plus, they have a gas station.

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Food Industry News® January 2019

In-Store Demonstrations

The “Hot Dog Guy Seminar had this list of experts in attendance recently, when they met to discuss the comings and goings in the hot dog business and how to deal with customers over the age of 5 who order ketchup on their hot dogs. The panel of participants included (left to right) Cary Miller- Food Industry News, Phil Chihoski- Allstate Arena, Ron Sommario- Roma’s Beef(retired), Chris Cristou- Poochie’s, Bob Sirott- All American Boy, Doug Sohn - Hot Doug’s, Vince Divencenzo – Frannies, Bob Schwartz - Vienna Beef, Ricky Fritzschall- Risa Foods, Pete Romas - Wolfy’s / Michael’s Beef, TJ Anderson - Martino’s (Milwaukee) and Bill Murphy - Murphy’s Hot Dogs. There we no hot dogs or hamburgers consumed at this meeting.

Generosity gives assistance rather than advice. — Vauvenargues

Lipari Foods is a full-line distributor known for the best customer service in the industry including regular sales representative visits and unmatched store and menu planning and merchandising. Lipari Foodservice offers a variety of national and regional products and programs to help provide solutions for your business! Serving independent restaurants, delis, pizzarias, sporting venues, hospitals and much more! New Customers contact Sean Spotts at sean_spotts@liparifoods.com or (815) 519-9598

Trends in U.S. dining: Quick Decisions and Lots of Delivery Diners in the United States are pretty spurof-the-moment when it comes to deciding where to go out to eat, according to a survey cited on the Fast Casual website. Eighty-five percent make their dinner decision on the day of the meal. Delivery is a popular option among all age groups, from Baby Boomers to Generation Z (born 1995–2010 or so). Fiftyone percent in the survey said they’d gotten food delivered in the past three months, with millennials doing the most ordering—77 percent of the age group. What are people ordering? • Burgers (28 percent) • Wings (27 percent) • Mexican (21 percent) • Barbecue (14 percent) • Desserts (11 percent)

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In-store demos continue to be an effective marketing tool for new products. Ongoing historical data show the average sales lift is 35% with some events exceeding 300%. Furthermore, sales continue with an average lift of 20-25% for up to 4 weeks after the demos. New studies show that Generation Z still like brick & mortar stores. They are looking for new shopping experiences and today’s in-store demos go beyond simply handing out a sample. “In today’s retail environment, Brand Ambassadors are not just handing out samples, they are educating customers, providing food pairings, and recipe ideas”, says Denise Mackowiak, VP of Operations of at Custom Merchandising Services (CMS), a local family owned and operated Chicagoland demo agency. Boutique local agencies are going that extra mile to continue to evolve in-store demos. “We specialize in building brand ambassador teams for our clients to help tell their story & message through in-store demos, acting as a true extension of their brand.” Brand Ambassadors are educated on the products often meeting with the owner of the brand to learn the features and share the passion. Social media is also incorporated into demo programs inviting customers to visit the store during a scheduled demo. In addition to strengthening retailer relationships, demos put products directly in front of the consumer at point of purchase and provide the human connection to grow your brand and increase sales. Courtesy of Custom Merchandising Services, Inc., Woodridge, IL. You can find them listed in our directories under Demos, food & beverage.

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Check Out With Me

Walmart is offering a “Check out with Me” feature this holiday season that allows customers to ring up purchases in departments instead of up front, which is intended to ease the shopping process. The company also will offer digital maps to show customers the exact locations of their requested items, the company said. – walmart.com

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Food Industry News® January 2019

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Sam Toia Named to Gov Pritzker’s Economic Development Committee IRA President & CEO Sam Toia has been named to Governor-Elect JB Pritzker’s Job Creation and Economic Opportunity Committee. The committee is the ninth of several working groups of the transition made up of subject-matter experts who will advise and guide the incoming Pritzker-Stratton administration. “It is an honor to serve with Governor-Elect Pritzker and my esteemed colleagues on this committee to drive innovation, opportunity and job creation in the state of Illinois,” said Toia.

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The 52nd Annual Great Lakes Ice Cream & Fast Food Association Convention/Tradeshow will be held at the Kellogg Arena at 1 McCamly Square in Battle Creek, Michigan Jan. 3 - Feb. 2, 2019. Delta Airlines unveils first biometric terminal in the United States in Atlanta, and the next stop Detroit. Embassy Suites by Hilton Plainfield Indianapolis Airport 6089 Clarks Creek Road in Plainfield, Indiana plans to open Jan. 2019. H-E-B breaks ground on its largest warehouse facility. The 1.6 million foot warehouse is part of a multi-phase plan to develop 871 acres on San Antonio’s East Side. Indy’s Baconfest will be held at The Pavilion at Pan am located at 201 S. Capitol Ave. in Indianapolis, Indiana on Jan. 26, 2019. InterContinental Hotels Group announces the development of the new-build, dualbrand Staybridge Suites and Holiday Inn Express Quincy Hotel in Quincy, Massachusetts a suburb of Boston. Karisma Hotels & Resorts and Viacom International announce Spring/Summer 2019 opening of Nickelodeon Hotels & Resorts Riviera Maya. Mexico’s first and only gourmet

inclusive, Nickelodeon Resort. This is the second property of the luxurious five star experiential resorts. This January, Kellogg’s Rice Krispies debuts its first new flavor in more than 10 years. Kelloggs introduces a sweet new twist on a fan favorite with new “Strawberry Krispies”. Kroger and Walgreens Expand Exploratory Pilot — Innovative Kroger Express concept comes to 13 Walgreens test stores in Northern Kentucky. MasterCard and Microsoft Corporation join forces to advance digital identity innovations. The Specialty Food Association presents the Fancy Food Show at Moscone Center in San Francisco, CA Jan. 13-15, 2019 with 80,000 specialty foods & beverages, educational programs and 1400+ exhibitors. The 13th Annual MKE –Milwaukee Chili Bowl Festival returns to the Potawatomi Hotel & Casino 1721 W. Canal St. in Milwaukee, Wisconsin on Jan. 27, 2019. The 2019 Michelin guide for the San Francisco Bay Area confirms the city as the fine dining capital in the United States. The eight 3-star restaurants total more than any other American city.

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Food Industry News® January 2019

t The Shanty located at 38985 North Rt. 41 in Wadsworth, Illinois has been a gathering place for neighborhood locals to eat and drink and socialize for years. Just about everyone I have spoken to has dined at or has heard of The Shanty. This was my first time dining there and I was very impressed. The restaurant is causal, warm and inviting with dark wood throughout. They have a full bar and live music, every Friday & Saturday night at 8:00 pm.

s Pictured here is: The Classic Shanty Burger, 10 ounces of fresh ground sirloin served on a toasted bun with sweet potato fries The Shanty offers Kobe Beef Burgers, USDA Organic Bison Burgers, USDA Elk Burgers and a Kallianis Farm-Raised All Natural Lamb burgers. They are also known for their seafood and steak dishes. I highly recommend this place. -VM

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How to Get Started in Video Gaming As a valued Video Gaming Partner, Awesome Hand Gaming assigns a team of professionals to walk you through each step of the video gaming application process. To start, you will need: 1. Your chosen business location 2. Registration with the State of Illinois and possession of your FEIN (Federal Employer Identification Number) and your IBT (Illinois Business Tax Number) 3. Both your federal and local liquor licenses Once you’ve satisfied the requirements above, you’re considered eligible to apply for your video gaming license. Awesome Hand Gaming will help you through the process of entering required information on your application packet and to the Illinois Gaming Board website on your behalf. Once they submit the application, the following steps must be followed to offer gaming: n The owners of the establishment will need to go into one of the three private fingerprinting firms used by the Illinois Gaming Board. Investigators will need to perform private background checks on each owner. n Once the investigation is complete, the Illinois Gaming Board will send out a special agent for the site inspection. n At the time of the site inspection, the location will need to be near opening. Floors, coolers and the bar area will all need to be installed, and the ceilings should be completed. n The Awesome Hand Gaming Team and all bar owners will need to be present at this meeting. The Site Inspector will need to see the proposed gaming area. n The entrance to the gaming machines must be in a spot that can be supervised by an employee over the age of 21 at all times to ensure no underage gaming takes place. n The inspector will take photos of all owners as well a the establishment itself for the location’s application. n Once this has been done, the location’s application will be sent to the Illinois Gaming Board for a vote. This meeting typically happens once a month. Awesome Hand Gaming’s team of experts will be present and engaged throughout this entire process to ensure the video gaming license is acquired for their customers. Once you have your license, their team will then install up to five slot terminals. To find out more information, you can find them listed in our Buyer’s Directories under Video Gaming.

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Food Industry News® January 2019

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Heed These Factors for Career Success

Success as a manager or an employee is based on the same set of factors. Follow this advice so you can reach your career goals in time: ● Define success. Set clear short-term and longterm career targets to focus your everyday efforts. ● Volunteer to lead. Even if you’re not a high-level manager, you can sharpen your skills by leading project teams or committees. ● Become a resource. Develop some specific expertise that draws colleagues to you for assistance and builds your reputation for effectiveness. ● Develop your network. Find friends and mentors willing to help you grow—and offer the same service to your co-workers.

Now you can have your Italian B.M.T.® and NEW Chipotle Cheesesteak on Sunflower Crunch Bread delivered to your door. Subway restaurants announced its partnership with DoorDash, Grubhub, Postmates and Uber Eats to deliver its craveable sandwiches, wraps and salads across the U.S. With nearly 9,000 Subway restaurants offering delivery - and more planned in the coming months, Subway is one of the first quick-service restaurants to partner with four of the largest thirdparty delivery providers. Guests can order thier favorite Footlongs and salads at Subway.com/delivers. “Delivery is more than just giving our guests a way to order the sandwiches they want,” says Michael Lang, Subway’s Senior Director of Global Convenience. “We want to connect with consumers and give them the convenience of choice, whether it’s in a customized, made-to-order sandwich or in how they get their meals. Amazing partners like DoorDash, Grubhub, Postmates and Uber Eats give us the opportunity to reach guests wherever they get a Subway craving.” With food delivery making up a growing share of the $800 billion restaurant industry according to the National Restaurant Association and an expectancy to grow at least 12% over the next five years according to Technomic, it’s clear that consumers want and demand delivery options. Subway’s move into delivery is an example of how the brand is using technology to give its guests more of what they want. – Subway.com

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Food Industry News® January 2019

BRUNCH CAFÉ NILES

Brunch is the ultimate combination breakfast/ lunch experience, and this is why they named the restaurant Brunch Café. Yiannis Reglis, the General Manager of Brunch Café in Niles said, “What separates us from the rest is our daily specials on display in the front of the restaurant for our guests to view. Our hospitality grows with each location we open, because we have that “old school” mentality and the “at home” feel, putting a modern twist on Brunch.” The management team at Brunch Café have a personal touch, whether it’s remembering your family’s name, your favorite Brunch dish or seating you at your favorite table. If you dine at the Niles location (located at 8780 W. Dempster) and get the chance to meet Yiannis, it will make your day. His charming and vibrant personality is on point with every guest. The menu offers so many unique choices which include—black & white pancakes with milk and white chocolate chips, carrot cake pancakes, stuffed waffle with strawberries, bananas with a strawberry cream cheese filling or the Berry Bliss Waffle. You’ll want to try the South of the Border Quesadilla, which is filled with scrambled eggs, cheese, green onions, tomato, bacon and topped with avocado & sour cream, or the Pot Roast Skillet and so much more. They serve large portions and the food quality is excellent! Brunch Café takes pride in each location and neighborhood they belong to, keeping consistency and happy customers for over a decade. They also have locations in Fox River Grove, McHenry, St. Charles, Huntley and Roselle, Illinois for you to enjoy. They are open daily from 6:30 am -2:30 pm. For more information, visit brunchcafe.com. A new location is planned for Killdeer, Illinois - Coming Soon! - vm

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Online Grocer, Jet Offers On-Demand Meal Kits Jet.com will be the first online grocer to offer Blue Apron meal kits, beginning with four kits and rotating every six weeks. The meal kits are designed to provide meals for two to fit the profile of Jet’s largely urban customer base in the New York metro area, where the kits will initially launch. – Adapted from Campaign US

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Online Grocery to Surge in 2019 More than half of all consumers will buy some grocery products online next year, with a substantial audience becoming frequent customers, according to a KPMG survey. “We anticipate a barbell effect where there is an increasing number of consumers shifting significant spend online, while there is also a large group that will remain instore,” the Grocery Retail Consumer Perception Survey says.

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Chardonnay Still a Top Seller Many folks say they don’t like chardonnay, but it is still among America’s top-selling varieties, making up 20% of table wine sold at retail in the US during the 52 weeks that ended Oct. 7, per IRI. Some chardonnays lean into the wine’s oaky, buttery reputation, such as the vintage called Butter, while others take pains to separate their wines from chardonnay’s well-known style, Josh Barro writes.

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Food Industry News® January 2019

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1. Regional Flavors Foods influenced by regions across the country are bringing flavor and fun to any meal. From tried-andtrue barbecue sauces and flavorful potato chips with a twist – inspiration is coming from Nashville hot chicken, Southern Appalachian pimento cheese and other geographies. America’s culinary heritage is as varied as it is delicious. Consumers will see a growing number of products influenced by local, regional and global tastes. Products to Try: Private Selection BBQ sauces inspired by the Carolinas, Texas, Memphis and Kansas City 2. Plant-Based Foods Consumers are finding it is easier than ever before to incorporate more plant-based fare into their daily diets. By electing to go meat or dairy free, whether for a meal, a Meatless Monday, Flexitarian Friday, or every day of the week, there will be more plant-based options available to power through the day. Last year, 31 percent of consumers participated in meat-free days once per week.i Products to Try: Simple Truth Coconutmilk, Simple Truth Powdered Coconutmilk Creamer, Simple Truth Meatless Patties, Simple Truth Tofu, Simple Truth Greens & Grains Risotto, Simple Truth Organic Lentils, Simple Truth Organic Light Red Kidney Beans, and Simple Truth Organic Hummus 3. Eating Styles More consumers are purchasing better-for-you products and subscribing to different eating styles, from vegetarian to flexitarian to keto and paleo. A recent study reports 15 percent of the U.S. population identify as vegetarian or vegan.ii Kroger is responding by of-

n The other day I got carded at the liquor store. While I was taking out my ID, my old Blockbuster card fell out. The clerk shook his head, said, “Never mind,” and rang me up. n Marriage is just your spouse perpetually standing in front of the kitchen drawer or cabinet you need to open. n Pretty much the most frightening part of my day is when I get a notification that my mother has tagged me in a post on Facebook. n I had car trouble today; sent out a help request to my 350 Facebook friends; hope somebody jumper cables!

fering and developing new products that make it easy for any customer practicing any lifestyle to find foods to support their health and wellness journey. Products to Try: Simple Truth Date Bars, Simple Truth Frozen Quinoa and Red Pepper Omelet Bites, Simple Truth Tofu, Simple Truth Chicken, Simple Truth Grain Free Original Paleo Friendly Granola, Private Selection Beef Jerky, Private Selection Avocado Oil, Simple Truth Organic Coconut Oil, and Kroger Gluten-Free Pizzas 4. Gut-Healthy Foods Medical studies show that a healthy gut is the foundation of overall wellness, and more than ever before, consumers are seeking foods that support self-care and healthy immune systems. Consumers will find a growing number of products rich in probiotics— good bacteria—and flavor. Products to Try: Simple Truth Organic Kombucha (Blueberry Ginger; Raspberry Hibiscus; Blueberry Grape; and Strawberry Lemonade), Simple Truth Organic Apple Cider Vinegar, Kroger Greek Yogurt, and Kroger Probiotic Low-Fat Milk 5. Low Sugar and Natural Sweeteners Many consumers are motivated to reduce or eliminate sugar and/or consume alternate natural sweeteners like honey and agave. In fact, 47 percent of consumers say they are working to minimize their sugar intake.iii New solutions and foods will continue to be added to grocery shelves to help consumers find products rich in nutrition and flavor and lean on sugar. Products to try: Simple Truth Organic Blue Agave Light Golden Syrup, Simple Truth Orange Blossom Honey, Simple Truth Organic Seltzer Water, Simple Truth Organic Coconut Sugar, Kroger Fizz & Co. Seltzers (Cola, Root Beer, The Dr.), Kroger Carbmaster Yogurt, Kroger Carbmaster Milk, and Kroger Carbmaster Cottage Cheese

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Top Ten Mistakes in Commercial Leases By Kerry Lavelle A commercial lease is a legally binding document between a landlord and tenant that will govern that relationship during the term of the lease and, in some cases after the tenant has terminated the lease. It is important that you get it right before signing. Remember, the landlord has a great deal of experience in negotiating the terms of the lease because he or she has done it many times over. On the other hand, this might be your first time ever signing a commercial lease. Below is a list of the top ten mistakes entrepreneurs make with respect to commercial leases and suggestions for avoiding them: 1) Find Hidden Costs in the Rental Amount. Do you understand how common area maintenance is calculated? Is there a property management fee? An “upcharge” for third-party vendor work? Are your property taxes included in the rental amount, or is that an additional passthrough? Remember, all the pass-throughs are just additional rent to you, the tenant. 2) Is There Enough Parking? Just because the Shopping Center or building is built compliant with the municipal ordinances that does not mean there will enough parking for your employees and customers. How will you handle overflow parking? 3) What is Your LongTerm Control of the Lease? Generally, sign a shortterm lease, with multiple options to extend the lease that are under your control with clearly defined rental

jan 2019 9-16.indd 13

increases. The more options you have to extend the lease, the more “long-term control” you have of the premises. 4) Do You Have Exclusive Use Rights in the Shopping Center or in the Location That You Are Opening? In other words, if you are opening an Italian restaurant, can the landlord lease space to another Italian restaurant in the same shopping center? Or in other shopping centers that the landlord owns that are near your location? 5) Understand How Tax Increases Will Affect Your Rental Amount and Pass-Throughs. Generally, you will need to pay a percentage of the tax increases for the property. Have a good understanding of the existing tax bill of the entire property and how

much you will be paying. If the shopping center is vacant, the tax bill may be artificially low thus resulting in more severe tax increases as the shopping center is leased up. 6) Understand the Common Area Maintenance (“Cam”) Calculation Carefully. Expenses that are part of the common area are rightfully CAM. Landlord expenses that benefit only one tenant should not be CAM. Landlord expenses that are capitalized i.e., a new parking lot or a new roof, should not be part of CAM but instead, a small amortized portion should be included in CAM. 7) Have a Clear Understanding of the Landlord and Tenant Responsibilities for Repairs and Replacements. Typically, the tenant

needs to be responsible for repairs of the systems in the premises. If those systems cannot be repaired, replacements are expenses usually borne by the landlord. 8) Be Careful if You Take the Premises “As-Is.” If you take the premises as-is you need a building inspector to go through the property and inspect the roof as though you were buying the property, not just leasing it. Also, there can be common area pipes and electrical service that would adversely affect your unit if they were to break. A tenant usually wants a landlord to warrant that the unit is compliant with all federal, state, county and municipal ordinances. 9) Assignment and Subletting. Review the assignment clause care-

fully. Usually, a tenant cannot assign the lease or sublet without landlord consent. Does that fit your business model? What if you were to sell your business? Could you assign the lease to the buyer? 10) Is the Landlord Asking You to Personally Guaranty the Lease? If it is a new business, the chances are that the landlord will want you to personally guaranty the lease. Do you understand your exposure? See the Lavelle Law ad on page 29.

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Quick Tips to Stay Mentally Sharp Winter’s cold and dark days can bring on an attack of lethargy; it’s understandable, and curable. A recent survey of experts found that staying organized is the biggest cure-all to keeping alert: Get active. Exercising after learning will help facts stick. For best results, wait several hours before working out. Quiz yourself. When it comes to revision, reviewing the material isn’t enough. You need to test yourself repeatedly too. Take a break. You’ll remember more if you take reguPeople are readily lar breathers from learning. For best results, do something toidentified as being left-brained tally different and absorbing. Chew gum. It can help with recall during a test. Howor right-brained, but I want to be ever, the effects are short-lived, so save your chewing for when identified as using you need it most. my entire brain. Schedule your activities. Those who adhere to a —Mae Jemison, astronaut schedule can snap to attention on-the-ﬂy.

Instill A Sense of Pride

Motivate your employees to promote your company’s message by being part of something awesome. Desire for pride: Tell friends and family that you work for a gteam reat company that cares about and rewards its employees carries a great sense of satisfaction. Desire for success: Promote the fact that your company’s strong reputation will attract other “A” players and help your company succeed. Desire to be heard: Employees want to believe they are playing an active role in what happens in the organization.

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Food Industry News® January 2019

How to Avoid Losing Customers to Competitors By John Graham Many times you hear a salesperson say, “We service the heck out of our customers. They’ll never leave us.” But then a competitor walks away with an account. No one saw it coming or what went wrong. You work hard getting new accounts, take servicing them seriously, and yet they still leave. Why? Think about it this way: you buy a new car—it’s just what you wanted. But after a year or so, you start thinking about the new models. It’s no different with customers. When competitors come calling, they’re ripe for the picking. All of a sudden, the list of little things that fester over time gets longer. Before you know it, you’re sacked, replaced by a competitor. It’s the accumulation of seemingly minor issues that do the damage and make customers vulnerable. To help avoid it happening, here’s a check-list for keeping customers: 1. Be irritation aware. By themselves little things accumulate in a customer’s mind, tolerated and quietly dormant until something triggers a reaction. “I’ll call you back about that,” but you forgot. “I’ll get on it right now,” but you didn’t. Minor irritations to be sure, but over time, they become a big issue. That’s when the competitor arrives. 2. Meet deadlines. “Sorry, Susan, would it be OK if I got that to you tomorrow?” although he knew the due date well in advance. If it happens once, that’s understandable. Twice and it’s seen as a pattern. 3. Exhibit self-confidence. Few things raise red flags faster than those who come across as wishy-washy and unsure of themselves. Their behavior can be interpreted as lacking in confidence. 4. Be a resource. Make it a practice to keep your antennae tuned for ideas that may be of interest to customers. Then, pass them along. It’s not only helpful but a way to let them know you’re thinking of them. 5. Respond rapidly. A good rule of thumb is 15 minutes to one hour for responding to both phone calls and email. This includes simply letting someone know you received their message and when you will get back to them. 6. Get better organized. Smart salespeople know the value of being well organized. Intuitively, perhaps, they recognize that getting customers what they need fast helps being seen as reliable, someone they can count on. 7. Don’t talk about yourself. Understandably, salespeople want to impress prospects and customers. Sometimes they try too hard; they don’t do themselves any favors by telling stories about themselves. It’s not what customers want to hear. 8. Ask questions. How many times do we need to be reminded that “telling isn’t selling”? Just remember, asking questions works better since it gives customers and prospects a chance to do what they know best: to talk about themselves and what they do. 9. Be attentive. Salespeople know the danger of ignoring customers and do everything possible to avoid it from happening. But some customers see it differently. What they notice are subtle changes in attentiveness: “Have we heard from Lurleen lately?” or “When was the last time Carl was in?” A picture begins to take shape. Once it starts, it sticks. 10. Be on time. Keeping customers waiting is dangerous at any time. Calling or texting you’ll be late doesn’t cut it. Some may think, it lets you off the hook, it doesn’t. Customers, including those who don’t say anything, may feel differently. Being late may be ignored, but it’s not forgotten. 11. Anticipate problems. While optimism is essential if you’re in sales, it’s also useful to be bit pessimistic. It creates doubt, which will help you spot potential problems before disaster strikes. It’s better to be aware of what’s coming so you can correct it, while there’s still time. 12. Express appreciation. Letting customers know you appreciate their business goes without saying—they like knowing you care.

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Lavelle Law Charities Food Drive Schaumburg-based Lavelle Law has yet again proved their commitment to support the surrounding communities with their most successful annual food drive in the firm’s history. The firm was founded in 1989 as a single attorney practice and has since added more than a dozen practice groups as well as an additional office in the Chicago Loop. “We couldn’t be more thrilled with the results of this event. We’ve been hosting this food drive for more than a decade, but I can’t remember a year when the event drew more attention or more donations,” said Kerry Lavelle, founding partner of Lavelle Law. A semi-trailer filled with food and personal care items were personally delivered to the Schaumburg Township Food Pantry by Lavelle Law staff on November 9th. “We’re so grateful to the community, our key sponsor, Tony’s Fresh Market, and our donation sites whose generosity, time and efforts will help feed so many people in need,” said Lavelle. The donations will benefit the more than 700 families that utilize the pantry every month as well as the increased number of people in need throughout the holiday season. Check out wwww.lavellelaw.com to watch a video of the food drive. The annual food drive is just one of many philanthropic initiatives run by Lavelle Law. For more information about the Chicago area firm see their ad on page 29.

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“I’m Lee Fayette. My son James & I own Lifestyle Beverages. I’d heard good things about Jos. Cacciatore Insurance and so I contacted Gloria. We’re glad we did! Gloria quickly completed a detailed insurance audit and then provided better and broader coverage AND saved us $13,000 a year! Jos. Cacciatore Insurance is exactly the ‘lifestyle’ our Lifestyle Beverages needed!” —Lee Fayette Lifestyle Beverages 830 Sivert Drive • Wood Dale, Illinois 60191 • 630-941-7000

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Food Industry News® January 2019

Consumers’ Favorite Eating Places

What’s your favorite place to eat? The American Customer Satisfaction Index’s Restaurant Report ranked consumer preferences based on such factors as food quality, food order accuracy, courtesy of servers, and food variety. The top full-service restaurants in the United States are: • Texas Roadhouse • Cracker Barrel • Longhorn Steakhouse • Olive Garden • Outback Steakhouse • Red Lobster • TGI Friday’s • Applebee’s • Chili’s • Ruby Tuesday • Denny’s

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t Suzy’s Swirl is a make it yourself frozen dessert concept located at 703 Rockland Rd. in Lake Bluff, Illinois. They serve high quality frozen yogurt, sorbet and gelato with cravable, bold and fun flavor. What makes the concept different from others is that it is a community focused environment, strongly tied in with local schools, businesses and families and others. You can see pictures of their customers throughout the store.

B.GOOD, the industry pioneer in providing locally sourced burgers, bowls, salads, smoothies and more, today announced the opening of three new stores in the Chicago metropolitan area – marking its foray into not only Chicago, but also the Midwest. The farm-to-table restaurant opened its doors in Vernon Hills on October 25, 2018, followed by openings in Schaumburg and Naperville in mid-December. Founded in 2003, the Boston-based company serves “Food with Roots” – sustainably-grown, fresh and wholesome food prepared fresh in-house. With a diverse range of menu options, B.GOOD offers consumers great-tasting food they can feel good about, and with ingredients sourced from local, independent farmers, customers can expect to see seasonal menu changes that align with the local harvests. Local sourcing partners for Chicago include Bobtail Ice Cream Company, Gotham Greens, Russell Costanza Farms, MightyVine, and Highland Baking Co. B.GOOD currently has 70 locations across the globe, with more than 50 in the U.S. alone and additional openings slated in the greater Albany and Charlotte markets later this year. The three new Chicago stores are located at: n Vernon Hills, IL: Mellody Farm, 875 North Milwaukee Avenue, Vernon Hills, IL 60061 (Opening October 25, 2018) n Naperville, IL: Springbrook Prairie Pavilion, 2555 W. 75th Street, Naperville, IL 60540 n Schaumburg, IL: Woodfield Gatherings, 1721 East Golf Road, Schaumburg, IL 60173 To celebrate the new stores, all three locations are hosting Grand Opening celebrations, featuring live music, smoothie samples and prize giveaways. Additionally, the stores will run their kids eat free promotion daily, with the purchase of an adult entrée, for the first few months after opening. Following the initial offer, the promotion will run every Tuesday and Thursday.

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Page 17

Mayor Emanuel and Beard Foundation Call Chicago Home for Awards Into 2027

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Mayor Rahm Emanuel and James Beard Foundation CEO Clare Reichenbach announced that Chicago will continue to host the James Beard Foundation Awards, an annual event honoring the best of the best in the food and restaurant industry, for an additional six years. . “The city of Chicago has been an incredible partner and we’re thrilled to extend our stay for another six years,” said James Beard Foundation CEO Clare Reichenbach. “In addition to the Awards, Chicago is a supporter of the Foundation’s broader programming, including our women’s leadership, sustainability, and scholarship initiatives. This has been and continues to be a highly valued relationship for the Foundation and the industry. I look forward to working with the City of Chicago in support of the Foundation’s mission of ‘good food for good’.” In addition to the Awards, the City of Chicago, Choose Chicago and the Illinois Restaurant Association will collaborate with the Foundation in its many philanthropic endeavors, including student scholarships, partnering in both Chicago Eats Week and Chicago Restaurant Week, as well as JBF Taste America events, and the support of JBF Impact Programs and the Foundation’s commitment to establish a more sustainable food system through education, advocacy and thought leadership. “Our decision to move the James Beard Awards to Chicago in 2015 has been validated by the extraordinary success of the Awards program over the past several years,” said Fred Seegal, James Beard Foundation Board Chair.” We are happy to be extending this dynamic partnership.” “One of the keys to a thriving cosmopolitan visitor destination is the powerful brand of great restaurants, star chefs, diverse experiences and continued reinvention,” said David Whitaker, President & CEO of Choose Chicago. “By partnering with the Illinois Restaurant Association and dozens of key culinary, hospitality leaders and sponsors Chicago has been able to leverage this platform to garner exposure and acclamation as the culinary capital of the United States.” The 2019 James Beard Awards celebrations will begin in New York City on Friday, April 26, 2019, with the James Beard Media Awards, a celebratory event honoring the nation’s top cookbook authors, culinary broadcast producers and hosts, and food journalists that will take place at Pier Sixty at Chelsea Piers. The events then move to Chicago, beginning with the Leadership Awards Dinner on Sunday, May 5, 2019, at which honorees will be recognized for their work in creating a more healthful, sustainable, and just food world. The James Beard Awards Gala will take place on Monday, May 6, 2019, at the Lyric Opera of Chicago. During the event, which is open to the public, awards for the Restaurant and Chef and Restaurant Design categories will be handed out, along with special achievement awards Lifetime Achievement, Design Icon, and America’s Classics. A gala reception will immediately follow, featuring top chefs and beverage professionals from across the country. “We are thrilled that Chicago will serve as home to the James Beard Awards through 2027,” said Sam Toia, President and CEO, Illinois Restaurant Association. “The ceremony’s continued presence in Chicago punctuates our leadership in the world’s culinary landscape. We look forward to welcoming the Foundation and the visitors who travel here for the Awards, and to celebrating the impressive accomplishments of the restaurant industry’s finest.”

Safety Depends on These Basics Safety in any workplace is a team effort. As a manager, pay attention to the three crucial elements that create a culture of safety: ● Environmental factors. These include providing the right equipment, keeping machinery in good repair, and making sure the workplace is clean and clear of hazards. Practice consistent checks and maintenance and keep good records. ● People factors. Employees should be trained in safety procedures and expected to use good judgment at all times. ● Vigilance is vital. Keep eyes open." ● Behavioral factors. You and your workforce alike should comply with safety regulations and communicate problems when they become apparent.

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Food Industry News® January 2019

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Buona, The Original Italian Beef, Opens in Chicago’s West Loop Buona, The Original Italian Beef, announced the opening of its newest in Chicago’s West Loop at 804 West Washington Blvd. The new restaurant is the second to open in downtown Chicago, and the family-owned group’s 24th location. “We’re thrilled to be a part of the vibrant West Loop community,” says second-generation owner, Joe Buonavolanto, Jr. “This location is distinctive in that it is steeped in Chicago history – a fitting location to continue the city’s great Italian beef tradition.” The family-owned fast casual chain serves a blend of old-school Chicago classics, including their signature Italian Beef, Italian Sausage, Beef & Sausage Combo, Meatball and Pepper & Egg sandwiches, alongside fresh, scratch-made fare including café sandwiches, protein-rich bowls, salads and more. The menu also features Chicago-style hot dogs and seasonal shakes. The new restaurant is in a modern setting and is the first to include a bar area that serves beer and wine on tap. Buona is the last-standing 100 percent familyowned restaurant group that serves Chicago’s original Italian beef. The first Buona restaurant began with a secret recipe and a legacy that stems back to the beef stands that emanated from Chicago’s famous Union Stockyards. Founder Joe Buonavolanto, Sr. was among a group of Italian immigrants who made the Italian beef sandwich a staple of Chicago’s culinary scene, taking a second mortgage on his home in order to open the company’s first restaurant in Berwyn, IL. His focus on family and tradition, and his dogged adherence to the original method for making Italian beef have been essential in driving the company’s expansion. Today, Buona is the Official Italian Beef of the Chicago Cubs and the Chicago White Sox and is proudly served at Wrigley and Guaranteed Rate fields, as well as at all home Chicago Bears football games. “We’re proud of our father and the company that he founded,” says Don Buonavolanto, the secondgeneration owner who presided over the restaurant’s opening. “He has instilled a sense of pride and tradition in his children – values that we have passed on to our children. He also taught us how to make one helluva beef sandwich!”

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Restaurant Increases Foot Traffic and Sales We Give You The Ability To Control & Reduce Your Costs by Implementing Customer Analytics Tools Lock in Low Energy Prices

One of the great challenges facing small and medium sized businesses is being able to compete effectively with larger chains. Large chains in the restaurant industry are leveraging data to assist in making critical decisions, engaging new and existing customers as they conduct competitive analysis. Being able to capture this data becomes increasingly vital especially in a fast-paced environment. Being able to interpret and ACT on this information will be key in keeping our businesses thriving. Challenge As with most restaurant operators Eris Brewery & Cider House has to live with the challenge of customer engagement every day. Managing the in-house dining, carry out, ecommerce and digital marketing initiatives for any company is a full-time job, and would keep anyone very busy. Now, factor in the labor shortage and it can become overwhelming. Solution With the goal of encouraging repeat business, we asked Jeff Bruce of Heartland Payment Systems about his suite of POS-agnostic customer analytics tools from Heartland. Combined in a single portal (Heartland Analytics with Customer Intelligence and Email Marketing) helps his customers capture a snapshot of marketing and business trends without having to dig very far. By opening a simple dashboard with easy-to-digest real time data graphs that compare today’s customer trends with yesterday, one week ago, or any custom time period. Track “New vs. Returning” customers, which postal zip codes they’re traveling from, important customer demographic information, weather tracking tied to sales, and side-by-side competitor comparison data. This also eliminates the need to hire a business analyst or database expert to get this information, and it is convenient, always at your fingertips on the Heartland dashboard. Eris Brewery & Cider House partner Michelle Foik adds ““We now know where to focus our marketing efforts as we know which specific activities generate results and where our customers are coming from geographically. By gaining actionable insights into our customers’ purchasing habits we have been able to increase our average ticket as well as our returning customer count, and all of this is validated via the redit card processing data”. Additionally, notes Jeff, ”the social media reputation management tool in Heartland Analytics with Customer Intelligence will give any food business a much needed unified brand voice across all of a food business’ sites,” Armed with this social media management tool, any restaurant, bar, supermarket or food business can gain insight into online customer reviews alongside their closest competitors. This platform consolidates reviews from 23 different online sites into a single dashboard to give businesses a competitive edge of seeing what customers are saying about what they love an what they don’t. You can see Jeff Bruce’s ad on page 32x of this issue. Eris Brewery & Cider House is located at 4240 W Irving Park Rd., Chicago, IL 60641 Contact Jeff to register for a live web demo of these tools to better understand the benefits to your specific business. For a demo, webinar or for more information, find Jeff Bruce’s phonoe number in our Buyer’s Directory under Credi Car Processing.

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The first step to succeeding at work is getting a job. One key element is your résumé. Is it up to par? The LiveCareer website offers these things you should know about crafting the perfect résumé to land your dream job: ■ Sixty-four percent of recruiters use technology such as ATS (Applicant Tracking Systems) to weed out candidates based on résumé flaws. ■ One third of recruiters typically look only at the top 1/3 of your résumé ■ Six percent of employers prefer chronological résumés over functional or hybrid formatting. ■ Entry level tip: Focus on transferrable skills, from internships and summer jobs. ■ Management level tip: Use specific results, not just your responsibilities. ■ Executive level tip: A bulleted list of accomplishments is the most important element.

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Food Industry News® January 2019

Smithﬁeld Foods & Dominion Energy Invest $250 Million to Create Clean, Renewable Energy Dominion Energy and Smithfield Foods, Inc. are joining forces in an historic initiative to transform the future of sustainable energy and agriculture, announcing their first projects in North Carolina, Virginia and Utah. The companies are forming a joint venture called Align Renewable Natural Gas (RNG) that will capture methane emissions from hog farms and convert them into clean renewable energy for residential home heating and power for local businesses. “At Smithfield, we recognize true, enduring sustainability initiatives require collaboration with other proven innovators who share a similar vision,” said Kenneth M. Sullivan, president and chief executive officer of Smithfield Foods. “Dominion Energy is one such proven innovator and we are proud to partner with them in our longstanding pursuit of renewable energy. Align RNG is part of our nationwide expansion of Smithfield Renewables, innovative projects designed to help meet our goal to reduce our greenhouse gas emissions 25 percent by 2025.” By capturing methane that would otherwise be released into the atmosphere, the use of RNG leads to a significant reduction in methane emissions from the agriculture and energy industries. The $250 million joint venture will produce clean

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About Zoup! Eatery

Founded in 1998, Zoup! Eatery is the leading fast casual soup restaurant that is defining the category with its premium and proprietary soups, madeto-order salads and sandwiches, innovative Power Bowls and other recipes. It is an established brand throughout the United States and Canada with almost 100 restaurants in 18 states and provinces. Zoup! Eatery was named one of Fast Casual’s Top 100 Movers & Shakers in 2018.

When you handle yourself, use your head. When you handle others, use your heart. — Donna Reed

energy and bring an array of other benefits including: ● Scalability that solves reliability and affordability issues associated with other forms of renewable energy (i.e. wind, solar), ● New revenue streams for family farmers, ● Diversification of energy supplies, ● Nearly quadruples the number of manure-toenergy projects nationwide, ● Helping North Carolina, Virginia and Utah meet their own carbon reduction goals, and ● Mitigation of potential environmental issues from severe rain events. – Adapted from www.smithfieldfoods.com

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Food Industry News® January 2019

Chicago Meat Authority Produces Organic Beef

Chicago Meat Authority has increased its organics offerings to include steak and beef. CMA has been certified by the Midwest Organic Services Association as a handler under the USDA National Organic Program. As a handler, CMA is required to have a program in place to ensure that organic products remain pure and are not cross-contacted with nonorganic products or prohibited substances. Organic farms tend to be smaller than so-called factory farms and farmers and ranchers have to manage their herds for longer times before slaughter because they do not use synthetic growth hormones or antibiotics. While all of these factors add to the cost of each product produced, consumers have shown a willingness to pay a premium for food that is grown and produced according to the USDA National Organic Program. Since 1990, MOSA says the organic food industry has grown by more than 20% per year. In 2014, organic sales reached $39 billion and represented 5% of all food sold in the United States. Americans increasingly are showing more of an awareness and interest in adding organic food to their diets. Approximately 70% buy organic food occasionally and nearly 25% buy some organic food every week. Chicago Meat Authority began in 1990, encompasses 80,000 square feet and produces sales of $125 million per year. The company sells to the hotel, restaurant and institutional markets in addition to meat purveyors and multi-unit regional and national chains. CMA also specializes in custom cuts for further processors including grinding operations, deli manufacturers and the meat snacks market. The company employs 200 specialty butchers who customize meat for selective chefs.

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Good people do not need laws to tell them to act responsibly, while bad people will ďŹ nd a way around the laws. â&#x20AC;&#x201D; Plato

Associated Wholesale Grocers, Inc. (AWG) is the nationâ&#x20AC;&#x2122;s largest cooperative food wholesaler to independently owned supermarkets, serving over 3,800 locations in more than half of the States in the country and from 10 fullline Wholesale Divisions. Dunkin Donutsâ&#x20AC;&#x2122; Dunkin Hot Original blend coffee is freshly ground, freshly brewed and freshly served, If not used within 18 minutes, Dunkin coffee is discarded and a new carafe is freshly brewed. Dunkin sells approximately 2 billion cups of hot and iced coffee globally every year. Give your eyes a break and reduce eye strain from your electronic devices by following the 20-20-20- rule. Every 20 minutes, look at least 20 feet away for at least 20 seconds. It all started in 1898 with a failed attempt at making granola. W.K Kellogg and his brother, Dr. John Harvey Kellogg, changed breakfast forever when they accidentally flaked wheat berry. W.K. kept experimenting until he flaked corn, and created the delicious recipe for Kelloggâ&#x20AC;&#x2122;s Corn Flakes. Pepperoni is the most popular Dominoâ&#x20AC;&#x2122;s pizza topping in the U.S. followed by sausage, bacon, mushrooms and pineapple. Some of the most popular New Yearâ&#x20AC;&#x2122;s Resolutions are â&#x20AC;&#x201D; lose weight, eat healthier and exercise

Headquartered in Detroit, Michigan, Little Caesars is the largest carryout-only pizza chain in the U.S. Founded in 1959 as a single, family owned restaurant, Little Caesars has become the third largest pizza chain in the world with stores in 23 countries and territories worldwide, including in each of the 50 U.S. states.

more. Spend quality time with family, travel more and save more money. Sonic Americaâ&#x20AC;&#x2122;s Drive-In is the nationâ&#x20AC;&#x2122;s largest drive in restaurant chain serving approximately 3 million customers every day. Ninety percent of Sonicâ&#x20AC;&#x2122;s more than 3000 drive in are owned by local business men and women. The average height of a woman in the United States is just less than 5 feet 4 inches tall and for a man it is around 5 feet 9 inched tall. Trip Advisor, the worldâ&#x20AC;&#x2122;s largest travel site, enables travelers to unleash the full potential of every trip. With approximately 661 million reviews and opinions covering the worldâ&#x20AC;&#x2122;s largest selection of travel listings, worldwide, covering approximately 7.7 million accommodations, airlines, experiences and restaurants. Walmart employs 2.2 million associates around the world (1.5 million in the U.S. alone). About 75% of their store management team started as hourly associates. Western Avenue is the longest continuous street in Chicago at 23.5 miles in length.

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12/13/18 4:04 PM

Food Industry News® January 2019

Profit Tip: Conduct Surprise Cash Audits on Cashiers One of the most common ways for cashiers (and, of course, bartenders) to earn extra money on the side is to “build the till.” It’s a simple process of placing all the cash they receive from customers exactly where it’s supposed to go, in the cash drawer. However, every fifth soft drink or small order of fries isn’t rung up or rung up at a lower price. The customer, however, is still charged full price for everything. This means more cash is going into the cash drawer than the amount of sales getting rung up on the register. Every so often during a shift (on a surprise basis) pull a cashier’s or bartender’s cash drawer (swap it out with a different one) and take a register reading, which will tell you how much cash “should” be in the drawer. Count the actual cash in the drawer and if you come up with a cash “overage,” you either have a problem with incompetence or someone’s cheating. Usually the latter. – Adapted from RestaurantOwner.com

Most of the trouble in the world is caused by people wanting to be important. — T. S. Eliot

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Watch Your Post-HolidaySugar Levels A spoonful of sugar may help the medicine go down, as Mary Poppins sang in the movies, but we’re consuming a lot more than that around the world. A report from Credit Suisse’s Research Institute says that sugar consumption has increased 46 percent over the last 30 years, and now stands at a daily global average of 17 teaspoons per person—nearly twice the American Heart Association’s recommended daily level. Book Recommendations

Simple Green Meals: 100+ Plant-Powered Recipes to Thrive from the Inside Out By Jen Hansard Rodale Books (Crown); Paperback; $24.99 ISBN: 978-1-63565-009-9k

In SIMPLE GREEN MEALS, Jen’s philosophy is simple: eat more plants anyway snd any time that you want without restrictions or dieting, and let nature guide you back to wholesome, healthy meals that your family will love (including hungry, meat-craving husbands). Jen provides the guide to changing shopping habits easily and quickly; you’ll learn to shop smarter, save money and get healthy easily... And it all tastes wonderful. She has over 1 million online followers who know it all works; here’s a superb new collection that proves it. –MB

Tracking Criminals Via Cellphones

The Albuquerque Police Department is among numerous U.S. law enforcement agencies using highly secretive technology that can track the whereabouts of crime suspects by using signals emitted by their cellphones. The Albuquerque Journal reports that documents obtained by the American Civil Liberties Union of New Mexico indicate Albuquerque police have had at least two of the tracking devices for the last six years. Other cities do it, too: New York, Los Angeles, Chicago and Las Vegas.

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Food Industry News® January 2019

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Let Us Mail Your brochure or Catalog To New businesses and New owners Each month we send our directories and magazine to new openings, new owners, new incorporations and liquor license applicants across the Chicagoland market. Let us include your information in our “Welcome Packet” to reach these buyers in need. $1 Per location, 250 piece minimum, rate based on weight

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they’re as useful as you make them, and they can also get you in trouble if you’re careless. Here are some tips for safe computing in any workplace: l Create strong passwords. Using “12345” or “password” to access your computer makes security all too easy to bypass. Set passwords with a mix of numbers, capital letters, and symbols to make guessing them hard. Change them often. l Practice good ergonomics. Sit in an adjustable chair at the right height, with good back support; sit at arm’s length from the monitor; keep your wrists flat as you use the keyboard and mouse; minimize any glare from the monitor screen; and take frequent breaks away from the computer. l Save power. Not a safety tip, but an important habit: Don’t leave your

ing to be away from it for more than four hours. Use the sleep function instead of a screen saver to cut down on energy. l Don’t panic over problems. Most computer problems can be solved by simply rebooting. If that doesn’t work, stay calm when asking for help from your IT department. Venting your frustration on your co-workers won’t help, and may slow down the problemsolving process. l Save your work. Don’t take any chances of losing something important. Save whatever you’re working on regularly and often on your computer and on a flash drive, as well as on your organization’s network if you have one. Multiple backups will make resuming your work easier if something goes wrong.

Precautions in Confined Spaces Some employees may feel trapped in their cubicles, but for those whose work takes them into truly confined spaces (basements, storage rooms, and other cramped areas), “trapped” isn’t just a metaphor. Employees and managers need to use extreme caution to avoid accidents in confined work areas. Poor air quality, inadequate ventilation, close contact with toxic substances, and the danger of fire in a tight space with poor airflow are just some of the potential dangers to watch out for. Here’s how to work safely when elbow room is at a premium: n Be aware of surroundings. Don’t just march (or crawl) into a confined area without checking it out first. Be sure you’ve got a safe route to the exit. Pay attention to possible obstacles, places where you might trip, lighting, and so forth. n Test the air. Carbon monoxide and other gases can easily build up in a room that isn’t normally

open or has poor ventilation. Check the oxygen level, and keep confirming that the air quality is safe for you and your colleagues to work in. n Practice electrical safety. Make sure you and your co-workers know how to quickly turn off the power in case of an emergency. A spark may cause a fire, or exposed wiring that’s not obvious could give people a dangerous jolt. Locate circuit breakers, turn off any power

you don’t need, and work cautiously. n Work with a partner. In some cases you may need someone close by to keep an eye on what’s happening. If you’re overcome by carbon monoxide or injured unexpectedly, a partner can take prompt action that will prevent serious harm. Talk about what to do in case of an emergency, and get special training in working in confined spaces if necessary.

Book Recommendations

The KeTo ReseT DieT CooKbooK 150 LOW-CARB, HIGH-FAT KETOGENIC RECIPES TO BOOST WEIGHT LOSS By Mark Sisson with Lindsey Taylor, Ph.D. $27.99 hardbound; 272 pages; Harmony Books (Crown/Penguin) With Sisson’s carefully curated terrific 150 recipes, readers will also find guidance on how to transition away from high-carb snacks and condiments, and easy ways to change over to foods high in healthy fats. Here’s how you can escape carbohydrate dependency with the ketogenic diet, and experience a new world of culinary possibilities and lasting health. You’re replacing carbohydrates with vegetables and nutritious fats, and it all works deliciously. If you’re serious about eating well and dropping carbs, this is the absolute best (and newest) guide to do it MB

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Food Industry News® January 2019

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Giacobbino’s Pizza was created by famed Connie’s Pizza President, Mike Stolfe. Named in honor of his grandfather and family patriarch, Giacobbe, who emigrated from Italy and put roots down on Chicago’s South Side, Giacobbino’s brings Connie’s restaurant quality ingredients and taste from your refrigerator to your table in a matter of minutes. Since 1963, the Stolfe family has been the innovative force behind Chicago’s Connie’s Pizza, and for years customers have praised their in-house dining and delivery fleet. Their customer base is large and loyal and the Stolfe’s never stop listening to their feedback and melding their requests with the times. Giacobbino’s was born from patron demand. Baked in family tradition from their kitchen to yours comes a new grocery store offering found in the deli section of 180 Chicagoland Jewel-Osco stores. Each 14-inch pan pizza has a handcrafted, extra virgin olive oil-infused, par-baked crust with San Marzano-style tomato sauce and is available in three varieties: cheese ($11.99), pepperoni ($12.99) and sausage ($12.99). For a limited time, 55 cents of each Giacobbino’s Pizza purchased will benefit SocialWorks, an organization that empowers our city’s youth and was founded by Chicago’s own Chance The Rapper, a long-time fan of Connie’s.

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Convenience stores and mini marts have traditionally installed surveillance cameras to deter crime and encourage safety, but too often these have provided images that lacked detail, particularly in low light conditions. Retrieving video has usually been tedious, requiring endless searching and scanning to find the desired footage. Sharing and archiving of the video has also been cumbersome, wasting precious technical and management resources. Previously, Sprint Food Stores used lower resolution cameras that required onsite DVD burning as a means of storage. According to Harrison, limitations in surveillance video quality and connectivity were the main reasons that the convenience store chain sought an alternative. As a solution, Harrison turned to an advanced surveillance camera system provided by ERC, a supplier and integrator of surveillance and POS systems. The company has provided over 10,000 stores and restaurants with surveillance or POS systems including Arby’s, Popeyes, KFC and Burger King. Deterring Theft One benefit of implementing a new surveillance system was how it eliminated “blind spots” within stores, such as inside a walk-in beer cooler, which made it easy to prevent theft and catch thieves, says Harrison. “We put a camera inside the walk-in beer cooler and at other blind spots so we can monitor them at the front counter,” he says. “This prevents theft so we don’t have to prosecute, and provides video evidence if we do.” Among the equipment installed in stores, Harrison appreciates a 3-megapixel fisheye network camera that provides a full, 360-degree view over a web browser with three, simultaneous pan, tilt and zoom video streams that can be viewed live or recorded. “You can zoom in for what you want to focus on, and quickly see which store camera has the best view.” says Harrison. “ The surveillance system can also help to identify and deter potential cash register transaction theft, which can occur, for instance, through unscrupulous voids or no sale register transactions. Fraudulent Claims Deterring and disproving fraudulent claims is another benefit of implementing easily accessible, high quality surveillance video. The information can be used to deter unwarranted claims for slip and fall or workers compensation, for example. “When a store was involved with a slip and fall claim, we were able to show on video that other customers took the same path as the accuser without incident,” says Harrison. “We sent it to her lawyer, and her lawyer dropped the case.” Occasionally, patrons demand chargebacks, claiming that they did not make the purchase. When a customer claimed that he could not possibly fit 20 gallons of gas in his Ford Escort, Harrison says the incident was resolved with a simple callback after reviewing some revealing video. “We viewed him filling gas cans next to his car before putting them in,” says Harrison. “We asked, ‘Did you forget your two 5-gallon gas cans? We have you on video.’ That ended the dispute.” When convenience store owners are ready to take theft/fraud prevention and operational efficiency to the next level with advanced video surveillance systems, they will often find that the most effective choice is to partner with a flexible vendor capable of installing a turnkey solution that integrates with their equipment to fully meet their needs. For more info, visit www.erconline.com

12/13/18 4:16 PM

Food Industry News® January 2019

When They Block Your Ads, What Do You Do?

Ad blocking technology advocates insist they have a right to banish digital advertising from their browser experience. In many ways, this is a natural reaction to the numerous annoyances brought by over zealous advertisers: pop-up ads, auto-playing video ads with sound, sticky ads that stay in place regardless of how a user scrolls the screen, countdown ads, and more. These ads are indeed annoying; who could blame a visitor for wanting to be rid of such things? Well, if they support your business, it’s no joke. Many people are using ad blocking unknowingly. When blocking is built into a browser or a feature of some other product, users may not know whether blocking is enacted or how to turn it off. As we well know, content costs money. Free content really means access to content without an outright payment of cash in exchange for being subjected to advertising. Ad blocking diminishes or completely threatens that model. To begin with, there is the well-established social contract of quid pro quo: free content for ad viewing. This model predates even the existence of radio and television programming. In one sense, overriding the user-publisher social contract with ad blockers is akin to theft. Insisting that one should get access to content without any direct or indirect cost is akin to believing that taxes or traffic laws don’t apply to oneself. While this may be an extreme view, there are shades of it that might be felt by some people. Similarly, some may feel that because advertising on certain sites has gotten out of hand

jan 2019 25-32.indd 27

Page 27

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in terms of annoyance and intrusion, they have permission to block all ads. If a reader or visitor chooses to violate the implied contract that governs the exchange, a publisher has the right to respond in kind. By using unblocking technology, publishers could choose to (1) bar a visitor from content, (2) require that the visitor first pay to have access to the content or (3) override the blocking to deliver the ads as intended. Visitors could even be offered a choice between the options. This challenges publishers to ensure that users are not besieged with ads that are either annoying or intrusive and protect the privacy and security of their audiences. As publishers begin to use ad unblocking technology, they should also commit to protecting users and ensuring the best experiences. These two capabilities should go hand in hand.

Kick Your Cellphone Addiction In this digital age, more of us are junkies for our smartphones (are there any “dumb” phones Anymore?). Most of us check them every 12 minutes that we’re awake and 78 percent of us aged 25 to 34 admit that we have a panic attack without it. Several studies indicate that too much screen time and social media can negatively impact mental and physical health, including sleep and social interaction. Here are a few tricks to rewire yourself aweay from these habits: Treat it like an addictive diet. Think about “a digital diet, like a food diet” and identify what our own digital junk food is. As typical diets vary from person-toperson, so does digital cravings; therefore, it’s important to consider what you spend too much time on, such as work email, or apps like Twitter. Identifying what digital junk is to you is the first step in starting to develop a digital diet that looks healthy,. Apply an ‘out of office’ rule. We can all reach a point in the day when it feels like we’re spending too much time with texts, but it doesn’t help that it’s an essential component of our lives for many. Remove reminders. Switching off all notifications may require you to look through your settings and identify which ones you can live without. Out of sight, out of mind. Ever find yourself lost in social media? An immediate quick fix is to uninstall these mobile apps. Put the phone away. Going cold turkey may seem initially daunting however, so begin with a weekend or certain weekdays, which could cut hours of time spent online. Setting boundaries. Check it at a predetermined time and for how long. No phone zones. Establish a no-phone zone at home and work. These include no phones in the bedroom, bathroom or kitchen; in the meantime, employees could remove phones from desks, and choose not to bring them into meetings or to break-out areas.

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foodindustrynews.com

Food Industry News® January 2019

AROUND CHICAGO With Valerie Miller

FAMOUS FREDDIE’S FOX LAKE

ily Famned Ow

U InspSeDA cted

Halal Products Available

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One of Fox Lake’s most popular restaurants and lake side attractions has been remodeled, adding full service dining and launched a completely new menu. Also, for the first time in many years Famous Freddie’s will be open yearround instead of seasonally. For winter, Famous Freddie’s will be open Wednesday through Friday at 3:00 pm and Saturday and Sundays at 11:30 am. Famous Freddie’s is available to host unique private events in a new partnership with Moretti’s Unique Events 365 days a year as well. Customers can now be seated with a new dining table layout and expanded menu. “The popularity of our food at Famous Freddie’s led to many customer requests for a bigger menu, and full service at their table,” said Mark Hoffmann owner of Freddie’s along with his father Fred (the namesake of Freddie’s). “We will also have full food service at our bars which are built extra-large for comfortable dining”. The new Famous Freddie’s menu features more than 60 items, including supper club- inspired entrees, more than a dozen appetizers, customizable burgers and sandwiches, seven varieties of gourmet brats and dogs, a delectable assortment of sides, desserts and a kid’s menu. In addition, each day of the week features daily dinner specials. Famous Freddie’s new drink menu offers the best deals in Fox Lake. “All Day Every Day” drink specials range from $1 for a 12 oz. draft to just $4 for “supper club” style craft cocktails such as the Wisconsin brandy, old fashioneds, Manhattans, martinis and more. “Here at Famous Freddie’s we say, “Drink Like its 1958,” said Mark Hoffmann. “We are dedicated to providing value to our guests not only for their drink, but with $2 Happy Hour food menu. We want to make our customers after work hours the best they can be!” “Another innovation our customers have clamored for, is that we be open year-round, “Hoffmann added. “We are happy to announce that we responded and now will be open all four seasons! We welcome snowmobilers, skiers and vacationers to the scenic Chain O’ Lakes and of course our loyal locals!” Customers can also “get lucky” at a variety of gaming machines located in a dedicated area of Famous Freddie’s. Famous Freddie’s upstairs Loft Nightclub and private event space is open for dancing and cocktails Fridays and Saturdays from 10:00 pm until 3:00 am featuring the area’s most popular DJ’s and promotional events including the monthly “World Largest Birthday Party.” Famous Freddie’s is located at 510 S. Park Ave, Fox Lake, IL. For more info visit –famousfreddiesroadhouse.com

12/13/18 4:16 PM

People Selling the Industry

Food Industry News® January 2019

Page 29

With Cary Miller

This month I am proud to be pictured with Chef Alex and company CEO Steven Hartenstein, of Stefani Signature Restaurants. This company operates 16 operations in several categories including fine dining, pizza, catering, events, Mexican and Italian cuisine. The family-owned and operated chain starts each day with the mindset of “Creating a True Chicago Dining Experience” for its guests. If you have not checked out any of the Stefani Signature Restaurants lately, be sure to do so soon. You will be in for a treat! Steve Konstantopoulos is the owner of Aces Up Gaming, a full-service terminal operator providing gaming machines for all types of Illinois food, beverage and hospitality businesses. Steve understands that his customers rely on his equipment and service to help them to generate traffic and income, which is why he and his team are always ready to serve. Aces Up Gaming has many different marketing ideas to bring more traffic into your operation that will help generate more gaming revenue in your establishment. If your gaming contract is coming up for renewal, or if you are ready to add video gaming to your operation, give Steve a call. You can find his company listed in our Buyer’s Directories under Gaming Terminals. Adam Ivanich, Julie Montesano and Jaime Haag are with Platinum Pest Solutions, Inc., a firm serving the Chicagoland and Northwest Indiana’s food industry. Platinum provides restaurants, grocery stores, food plants and others with the most knowledgeable and friendly service in the industry. All of their technicians are fully bonded, insured and have been specially trained in every aspect of pest control and pest management, to make sure their customers get the best possible service. If you are ready for personalized service and attention, contact Julie at Platinum. You can find them listed in our Buyers Directories under Pest Control. Ruben Reyes and Mark Rokos are with Enviro-Master, the leading local (and national) provider of commercial hygiene services. The company provides many critical services to the food industry, including restroom cleaning and sanitizing, tile grout deep cleaning, hand hygiene soaps & sanitizers, fruit fly & drain control, paper products & dispensers. With today’s labor situation, many more food business owners are outsourcing their restroom sanitation, because this is often the first and only impression food businesses get to make, and no business can afford to lose customers because their restrooms are not up to par. If you want to improve your restroom cleanliness and image, contact Enviro-Master today. You can find them listed in our directories under Restroom Cleaning and Sanitizing. Karl Loepke and Brittany Breaux are with Skeptic Distillery Company. Founded in 2018, this distillery, was created to be the “Distillery of the Future.” They’ve replaced traditional copper stills with a unique, cold vacuum distillation process that results in the most superb, smooth, flavorful gins, vodkas and whiskeys on the market today. When you taste products in the Skeptic portfolio, you will immediately notice that they are very smooth with no “burn” enabling nuanced flavors to come out. If you have not tasted these products you should. They are based in Melrose Park, Illinois. Antoine Bernier and Daniela Galindo are with Atlanta, GA based FPL FOOD, a meat company built on a belief of sustainability, traceability and animal welfare, FPL Food strives to provide foodservice and retail customers with the highest level of quality and consistency. The firm pairs an intimate knowledge of French provincial farming traditions with a dedication to innovation. By continually working with new technologies to maximize production, increase employee safety and develop new products, FPL delivers traditional and custom meat items to satisfy the individual needs and volumes of their customers which include chains and distributors in both foodservice and retail channels.

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Sleep Patterns Centuries Old

New research found that we didn’t always sleep in one eight hour chunk. The existence of our sleeping twice per night was first uncovered by Roger Ekirch, professor of History at Virginia Tech. We used to sleep in two shorter periods, over a longer range of night. This range was about 12 hours long, and began with a sleep of three to four hours, wakefulness of two to three hours, then sleep again until morning. References are scattered throughout literature, court documents, personal papers, and the ephemera of the past. Two-piece sleeping was the standard, accepted way to sleep. An English doctor wrote, for example, that the ideal time for study and contemplation was between “first sleep” and “second sleep.” Chaucer tells of a character in the Canterbury Tales that goes to bed following her “first sleep.” And, explaining the reason why working class conceived more children, a doctor from the 1500s reported that they typically had sex after their first sleep. With the rise of more street lighting, night stopped being the domain of criminals and sub-classes and became a time for work or socializing. Two sleeps were eventually considered a wasteful way to spend these hours.

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foodindustrynews.com

Food Industry News® January 2019

Review Your Employee Expense Reimbursement Policies Today Effective January 1, 2019, by law, employers in Illinois will be required to reimburse employees for work-related expenses. Specifically, employers will be required to reimburse expenses or losses that employees incurred in the scope of their employment that are directly related to the services that the employee performs. Click here to read the law. This new law should not be overlooked, as employees will have the right to sue for reimbursement of these expenses up to ten (10) years after the expenses are incurred. Further, the law requires employers to cover the employee’s attorneys’ fees when violations are found. Employers can protect themselves by developing reasonable reimbursement policies that identify: the specific expenses authorized to be reimbursed, the classification of employee(s) authorized to incur the expenses, the caps on those expenses and the process for reimbursement. After developing a policy, employers must disseminate the policy to ensure employees are aware of “who” and “what” is reimbursable. Hinshaw & Culbertson LLP has a sample form on their website.

How To Stop Being Bullied, Stalked, Cyberbullied or Harassed

Longtime TV and radio personalities Bob Sirott and Marianne Murciano (who also happen to be husband and wife) have taken a deep dive into social media with their food and travel site, SusosFork.com. The duo frequently visit restaurants around Chicago, the U.S. and other countries photographing and writing about their favorite meals. They’ve been hired by Lettuce Entertain You, Eli’s Cheesecake, Marriott Hotels, and Apple Vacations to produce and post promotional blogs, photos and videos on their web site as well as Facebook, Instagram and Twitter. They’ve also originated their weeknight Facebook and Instagram livecasts from restaurants such as Josh’s On The Square in Deerfield. Marianne’s Cuban heritage gives their website a Latin flare with family recipes and photos of many Latin restaurant specialties. Susosfork.com subscribers get weekly free recipes and blogs of Bob and Marianne’s activities. “It’s a new way to connect and engage with our fans, and since food and travel are our passions, it’s a labor of love.” Restaurants interested in collaborating with them can email Marianne@susosfork.com.

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n Do not retaliate. Keep evidence of all harassment. n Alert your employer; if this involves harm or stalking, contact police. n Report abuse to service providers like your cellphone company, Twitter and Facebook. n Contact an attorney about a possible civil suit. n Speaking wlth trustworthy friends about what you are going through could be cathartic. n Do not befriend the cyberbully. Block the cyberbullying at its source. n Change your email, phone number or online account completely as a last resort. n Get a copy of your employer’s published policy on bullying and harassment or on dignity at work. It should be on their website – or your local rep will have a copy. Read carefully what it says about all managers’ responsibilities, and how concerns should be raised. n Insist that the person responsible stops it n Find out if the same person has a history of such behavior. You may discover you are not alone. n If formal disciplinary proceedings are to be taken against the person responsible for the bullying or harassment, you will be required to give evidence. Once the complaint becomes formal, management should conduct a risk assessment.

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Food Industry News® January 2019

Page 31

ChiCagoland news

THE WOMAN IN BLACK is the longest running play in London (29 years!). Straight from the West End, it’s running at the Royal George Theatre 1641 N. Halsted. Two men meet on a minimalist stage, one a man with a tale to tell and the other, an actor hired to make it happen. For the next two hours, their ability to weave a rich, creepy story is mesmerizing. It’s running into February 17. The Royal George has a prix fixe menu deal ($40) with King Crab House Chicago; easy parking with Spothero really close. Simple story, crazy-great performances. THE WOMAN IN BLACK joins the ranks of Chicago small-set creep-you-out shows like legendary Organic Theater’s THE BECKONING FAIR ONE and POE. –MB

Allegra Banquets will be opening a new facility at 5035 N. River Rd. in Schiller Park, Illinois Spring 2019. Chicago’s Bacon Bash presented by 97.1 FM The Drive will be held on Jan. 26, 2019 at Waterford Banquet and Conference Center in Elmhurst, IL. Chicago Boat, RV & Sail Show will be held at McCormick Place south in Chicago on Jan. 9-13, 2019. Chicago Essex Inn Hotel has closed and is going through an extensive renovation and will re-open its doors as Hotel Essex in spring 2019. Chicago Fishing, Travel & Outdoor Expo will be held at the Renaissance Schaumburg Convention Center Jan. 24-27, 2019. Chicago Restaurant Week will be going on for two weeks from Jan. 25-Feb. 7, 2019 at participating restaurants offering fixed price lunch or dinner specials. Chicago Travel & Adventure Show will be held at the Donald E. Stephens Convention Center in Rosemont, IL Jan. 12-13, 2019. Healthy Living Expo will be held at the Tinley Park Convention Center in Tinley Park, IL on Jan. 19, 2019 with health screenings, workout classes, healthy cooking demos and more. Home2Suites will be opening a new location at 100 W. Huron in Chicago, IL. Home Chef Express Meal Kits are now available at 65 Walgreens Stores in the Chicago area. During the pilot, Walgreens will offer three unique Home Chef Express Meal kit op-

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tions, with recipes rotating bi-weekly. Illinois Bridal & Wedding Expo will be held Jan. 5-6, 2019 at Donald E. Stephens Convention Center, 5555 N. River Rd. in Rosemont, IL. Expect to see bridal fashions, wedding professionals to help you plan for your special day and fashion shows. Italian Village Restaurants – Chicago’s Original Italian destination announces the appointment of Chef Emily Phillips as Executive Chef of its contemporary concept, Vivere located at 71 W. Monroe in Chicago. Oak Park River Forest Chamber presents Bite Nite, a foodie fest event that will be held Jan. 25, 2019 at the Nineteenth Century Club at 178 Forest Ave. in Oak Park, Illinois. Peapod announced that Selma Potsma, who most recently served as general manager of Albert-Heijn Online, has been appointed to the role of president of Peapod, bringing proven eCommerce expertise to propel Peapod forward, effective Jan. 1, 2019.

The sign is up for the new Papagalino European Pastry Shop and Café, which will be opening at 9102 N. Milwaukee Ave. in Niles, Illinois. This will be the second location for the very popular restaurant and bakery known for its Greek and European specialties. Their other Papagalino location is just down the street at 9041 N. Milwaukee Ave. in Niles.

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Food Industry News® January 2019

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McDonald’s Touchscreens Carry A Lot of “Ick”

Touchscreens in restaurants require constant cleaning; American establishments know that from experience, but it’s new overseas. The British Metro led an investigation of U.K. McDonald’s touchscreens. London Metropolitan University turned up some disturbing results. Investigators tested screens at eight London McDonald’s and found feces coliforms on all of them. “We were all surprised how much gut and fecal bacteria there was on the touch screen machines,” said Dr. Paul Matawele, senior lecturer in microbiology at London Metropolitan University. “These cause the kind of infections that people pick up in hospitals.” Among the types of bacteria found were Enterococcus faecalis, notorious for causing infections acquired in hospitals; staphylococcus, a kind of bacteria than can cause blood poisoning and toxic shock syndrome as well as more mundane skin infections; Lis-

To Upsell, Add Sizzle

teria, a foodborne illness notorious for causing miscarriages; and Proteus, which infects the kidneys and causes kidney stones. Senior Lecturer in Microbiology at London Metropolitan University Dr. Paul Matawele, said: “We were all surprised how much gut and [fecal] bacteria there was on the touchscreen machines. These cause the kind of infections that people pick up in hospitals.” Among those bacteria was staphylococcus, which has been linked to Toxic Shock Syndrome. Matawele called the bacteria “so contagious.” He was also concerned about the listeria, klebsiella, and proteus strains found, each of which contributes to a different serious illness. When contacted by the paper, a McDonald’s rep commented “our selforder screens are cleaned frequently throughout the day. All of our restaurants also provide facilities for customers to wash their hands before eating.”

It doesn’t matter where in the world you are or what cuisine you are looking at, we’ve always preached that adding the right feel to a menu item builds solid sales. That said, only 2% of independent operators use the word “hearty” to describe their soup. A little menu psychology in your menu description can be a good thing. “Hearty” soups fall into a higher price bracket compared to soup in general. It primes consumers to visualize more value in the item (and also make it seem bigger than it is.) Most “Hearty Soups” fall between $1-2 more per bowl compared to the whole category. As chilly fall nights approach, think about putting a hearty dish on the menu and putting a little marketing romance into your soups. It could go a long way.

12/13/18 4:16 PM

Food Industry News® January 2019 CHARCOAL

DELI-MEATS

BAR STOOLS

CHARCUTERIE ITEMS

DELI-PRODUCTS

Waco Manufacturing ..............................................312-733-0054

CHEESECAKES

DELIVERY-VEHICLES

Ramar Supply Co .............................Page 21 ........708-233-0808

CHEESES

DEMO SERVICES-FOOD & BEVERAGE

BARS-BUILDING & REFINISHING

CHICKEN-PROGRAMS

DESSERTS

BASSET (LIQUOR) CERTIFICATION

CHILI

Dessert Concepts ...................................................773-640-4727

BBQ SAUCE

Captain Ken’s Foods ..............................................800-510-3811

ACCOUNTANTS

BAR MANUFACTURING & DESIGN

AB CPA Inc .............................................................708-430-3232

Chicago Bar Shop ..................................................312-473-2277

Chamlin P C ...........................................................847-583-8800 ACCOUNTING FIRMS Parhas & Associates ........................Page 29 ........708-430-4545 Sassetti Certiﬁed Public Accountants..............................Page 22 708-406-8616 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 .............................................630-954-1244 ASSOCIATIONS ACF Chicago Chefs..........................Page 19 ......872-256-CHEF Illinois Restaurant Association..........Page 32 ........312-787-4000 GARA .....................................................................847-824-6941 ASSOCIATIONS & TRADES For the Love of Chocolate Foundation ............................Page 18 773-972-1927 Good Food Expo ....................................................312-874-7360 ATM MACHINES Meirtran ATM ....................................Page 18 ........815-874-7786 ATTORNEYS Scharf Banks Marmor.............................................312-662-4897 Tabahi Law .............................................................847-260-8182 AUCTIONEERS Bob King Auctions ............................Page 16 ........847-363-2268 AWNINGS & CANOPIES Chesterﬁeld Awnings ........................Page 17 ........312-666-0400 AWNINGS - SALES & SERVICE Thatcher Oaks Awnings ...................Page 12 ........630-833-5700 BAGS-CUSTOM PRINTED Bulldog Packaging..................................................630-458-1152 BAKERS-WHOLESALE Gonnella Baking Co .........................Page 27 ........312-733-2020 Lezza Spumoni & Desserts ..............Page 39 ........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 .............Page 04 ........815-712-7707 MGM Industries ......................................................847-814-7715 BAKERY-PRODUCTS Instantwhip Chicago .........................Page 32 ........800-933-2500 BAKLAVA Libanais Sweets .....................................................847-329-5060 BANNERS & POSTERS Accurate Printing ....................................................708-824-0058 BAR CONSULTANTS Chicago Bar Shop ..................................................312-473-2277

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Chicago Booth ........................................................773-378-8400

BAR SUPPLIES

Alfa Restaurant Supply...........................................773-588-6688

Charcoal Supply Company.....................................312-642-5538

Alef Sausage ....................................Page 03 ........847-968-2533

Eli’s Cheesecakes ..................................................773-736-3417 Lipari Foods......................................Page 06 ........586-447-3500

Greenridge Farms ..................................................847-434-1803 Lipari Foods......................................Page 06 ........586-447-3500

DCI Central.......................................Page 23 ........800-468-7478 Custom Merchandising Services ............................630-814-3679

FSI/Foodservice Solutions .....................................847-719-6088

Algelato Chicago ....................................................847-455-5355

Bistro Soups (Div of Vienna Beef) ..........................773-278-7800

Eli’s Cheesecakes ..................................................773-736-3417

Ken’s Foods .....................................Page 48 ........800-633-5800

CHOCOLATES

DESSERTS-WHOLESALE

New S B L Inc...................................Page 28 ........773-376-8280

CIGARS

DIGITAL MARKETING

United Fast Food & Beverage ................................847-616-0711

CLASSIFIED ADVERTISING

DIRECT MAIL PROGRAMS

Brew Smart Beverage ............................................847-437-5757

CLEANING PRODUCTS

Golden Hardwood Inc.......................Page 20 ........847-409-8677

Step Solution of Illinois ...........................................630-787-1002

BEEF

BEVERAGE DISPENSING-EQUIPMENT BEVERAGE PROGRAMS BEVERAGES

Dessert Concepts ...................................................773-640-4727 Paciﬁc Cigar Company .....................Page 46 ...... 888-92C-IGAR

SuperClean ............................................................847-361-0289

DIRECTV

T F Processors .......................................................847-709-2600

DISHWASHER-LEASING & RENTAL

Farmer Brothers Coffee..........................................888-542-9298

DUCT CLEANING

Chicago Booth ..................................Page 19 ........773-378-8400

COFFEE

BOOTHS-UPHOLSTERERS

COFFEE & TEAS

Chicago Booth ..................................Page 19 ........773-378-8400

BOX COMPANIES-CORRUGATED

Royal Cup Coffee .............................Page 26 ........630-254-3365

Ideal Bakery ...........................................................773-631-6897

Il Mulino di Valenzano Bakery ................................847-671-5216

BROILERS & STEAMERS

EmberGlo-A Division of Midco Int’l .........................773-604-8700

BURGLAR ALARM SYSTEMS

Alarm Detection Systms, Inc ..................................630-844-5318

BUTCHER BLOCK WOOD TABLES

RestaurantWoodTables.com ..................................773-599-6200

BUTTER-CLARIFIED

Danish Maid Butter Co .....................Page 04 ........773-731-8787

BUTTER-PREPORTIONED-WHIPPED

Danish Maid Butter Co .....................Page 04 ........773-731-8787

BUYING GROUPS/CO-OPS

GARA .....................................................................847-824-6941

CALAMARI

Fisherman’s Pride ............................Page 05 ........800-543-2110

Enviromatic Corp of America ............Page 21 ........800-325-8476

Olympia Maintenance.............................................708-344-0344

Tec Foods Inc ...................................Page 03 ........773-638-5310

Java Breeze ...........................................................773-235-9356

Fausto’s Bakery......................................................847-338-6446

Cintas Corporation .................................................630-543-3666

312-738-2228

Los Comales Licensing ....................Page 09 ........773-457-1784

Gonnella Baking Co .........................Page 27 ........312-733-2020

All Sports Direct......................................................630-918-3000

Brew Smart Beverages ..........................................847-437-5757

COFFEE ROASTERS

BREAD & ROLLS

Ontime Envelopes and Printing..............................630-205-6667

EGGS

Wertheimer Box......................................................312-829-4545

BRANDING-LICENSE OPPORTUNITIES

Munch Ado .............................................................312-694-5942 Food Industry News ...............................................847-699-3300

CO-PACKERS

Waco Manufacturing ..............................................312-733-0054

Lezza Spumoni & Desserts ..............Page 39 ........708-547-5969

Food Industry News ...............................................847-699-3300

Lifestyle Beverages ................................................630-941-7000

BOOTHS

Sweet Bee ..............................................................847-828-4812

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 23 ........800-535-2445

COMBI-STEAMERS

Rational USA ..........................................................888-320-7274

CONSTRUCTION COMPANIES

Walter Daniels Construction .............Page 04 ........773-775-0170

CONSULTING & DESIGN

A D E Foodservice Equipment ...............................630-628-0811

CONTRACT LABOR SERVICES

Atlas Employment Services..............Page 15 ........847-671-1557

CONTRACT MANUFACTURING

Bistro Soups (Div of Vienna Beef) ..........................773-278-7800

COOKING EQUIPMENT

Meadowbrook Egg & Dairy Company .............................Page 26

ELECTRIC & GAS STEAMERS

EmberGlo-A Division of Midco Int’l .........................773-604-8700

ELECTRICAL REPAIR & MAINTENANCE

Mackay Heating & Mechanical .........Page 16 ........847-381-0448

ENERGY BROKER

Century Energy Solutions.................Page 19 ........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 .............................................630-954-1244

FAUCETS

Faucet Shoppe The ..........................Page 23 ........773-478-3890

FILTERS-EXHAUST SYSTEMS

Olympia Maintenance.............................................708-344-0344

FIRE ALARM MONITORING

Alarm Detection Sytems, Inc ..................................630-844-5318

FIRE ALARM REPAIR & TESTING

Alarm Detection Systems, Inc ................................630-844-5318

Ramar Supply Co .............................Page 21 ........708-233-0808

FIRE SUPRESSION SYSTEMS

Eisenberg-Kelly Corned Beef ...........Page 13 ........773-588-2882

FIRE-EXTINGUISHERS

CASH REGISTERS & SUPPLIES

CORPORATE GIFTS

800-373-9714

CATERING-VEHICLES

CPA FIRMS

CCTV SYSTEMS

708-406-8616

CENTER OF THE PLATE ITEMS (COP)

CRAFT BEVERAGES

CHAIRS & FURNISHINGS

CREDIT CARD PROCESSING

CHAIRS-COMMERCIAL

DAIRY-PRODUCTS

Waco Manufacturing ..............................................312-733-0054

New Dairy .........................................Page 31 ........312-421-1234

CANNOLI & CANNOLI PRODUCTS

Lezza Spumoni & Desserts ..............Page 39 ........708-547-5969

CORNED BEEF-FRESH

Bulldog Packaging..................................................630-458-1152

Vienna Beef ......................................Page 17 ........773-278-7800

CARRY OUT PACKAGING

Schmaus Cash Register & POS.............................847-675-6066

DCI Central.......................................Page 23 ........800-468-7478 Alarm Detection Systems, Inc ................................630-844-5318 US Foods ...............................................................630-595-1200 Vista Chair ..............................................................773-253-4883 Chicago Booth ..................................Page 19 ........773-378-8400

Vienna Beef ......................................Page 17 ........773-278-7800

Fox Valley Fire & Safety .........................................847-695-5990 Henrichsen’s Fire & Safety Equipment.........................................

FIRST AID-EQUIPMENT & SUPPLIES

Afﬁrmed Medical Service........................................847-322-9185

Sassetti Certiﬁed Public Accountants..............................Page 22

FLATBREADS

AB CPA Inc .............................................................630-924-9800

FLOOR TILE & GROUT CLEANING

Deutsch Family Wine & Spirits ...............................708-687-9870

FLOORS

Grecian Delight Foods............................................847-364-1010 Enviro-Master Chicago North .................................847-305-2990 Golden Hardwood Inc.......................Page 20 ........847-409-8677

Jeff Bruce (HPS) ..............................Page 32 ........773-398-1013

FLOORS-ALL TYPES

Instantwhip Chicago .........................Page 32 ........800-933-2500

FLOORS-SALES-SERVICE & REPAIR

Mike’s Hardwood Flooring ......................................773-640-7488 Sexton Complete Care ...........................................800-827-1126

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foodindustrynews.com

FOOD & ALCOHOL SAFETY TRAINING

FRIED CHICKEN BREADING MIX

HVAC REPAIR & MAINTENANCE

FOOD DISTRIBUTORS

FRYERS

ICE CREAM

Cugini Distribution ............................Page 21 ........708-695-9471

FURNITURE/FIXTURES/DESIGN

773-487-5656

GAMING TERMINALS

Lipari Foods......................................Page 06 ........586-447-3500

GELATO

Santa Lucia Food Safety Training ..........................772-502-5262 86 Foodservice .................................Page 26 ........773-523-8861

Dearborn Wholesale Grocers Mktplace ..........................Page 26 Devanco Foods ................................Page 02 ........847-228-7070

Tec Foods Inc ...................................Page 03 ........773-638-5310

Alfa Restaurant Supply...........................................773-588-6688 Anichini Brothers ....................................................312-644-8004

Chef’s Quality Meats ..............................................708-333-0880 GFS Distribution .....................................................800-968-6391 Grecian Delight Foods............................................847-364-1010 Kronos Foods .........................................................800-621-0099 Olympia Food Industries ........................................847-349-9358

Performance Foodservice-Chicago ........................630-896-1991

House-Autry Mills ...................................................847-770-7510 FSI/Foodservice Solutions .....................................847-719-6088

Vitro Seating Products............................................800-325-7093 Aces Up Gaming ....................................................773-209-4800 Palazzolo’s Artisan Dairy ..................Page 43 ..... 800-4GE-LATO Algelato Chicago ....................................................847-455-5355

GELATO EQUIPMENT & SUPPLIES

Palazzolo’s Artisan Dairy ..................Page 43 ..... 800-4GE-LATO

GENERAL CONTRACTORS

Walter Daniels Construction .............Page 04 ........773-775-0170

GIARDINIERA

Authentic Brands ..............................Page 08 ........708-749-5430

E Formella & Sons ...........................Page 22 ........630-873-3208

V Formusa Company .............................................847-813-6040

US Foods ...............................................................630-595-1200

GLYCOL REFRIGERATION SYSTEM & REPAIR

Bob King Auctions ............................Page 16 ........847-363-2268

GOURMET FOODS

Sammic Corp..........................................................224-307-2232

GREASE REMOVAL SERVICE

Gung Ho ...........................................Page 26 ........708-369-8159

GREASE TRAP PUMPING SERVICE

Devanco Foods ................................Page 02 ........847-228-7070

Kaluzny Bros Inc ....................................................815-744-1453

FOOD EQUIPMENT

FOOD EQUIPMENT MANUFACTURERS FOOD PLANT RENTAL FOOD PRODUCTS

Mackay Heating & Mechanical .........Page 16 ........847-381-0448

New Dairy .........................................Page 31 ........312-421-1234

Kaluzny Bros Inc ....................................................815-744-1453 Tierra Environmental ........................Page 22 ........888-551-1998

Tec Foods Inc ...................................Page 03 ........773-638-5310

GREASE-EXHAUST CLEANING

Neil Jones Food Company .....................................800-543-4356

Olympia Maintenance.............................................708-344-0344

Grecian Delight Foods............................................847-364-1010

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 .............Page 04 ........815-712-7707

Thunderbird Food Machinery ...........Page 41 ........866-451-1668

Losurdo Inc.............................................................630-833-4650

MGM Industries ......................................................847-814-7715 Rational USA ..........................................................888-320-7274

Enviromatic Corp of America ............Page 21 ........800-325-8476

GREEK FOOD PRODUCTS

Devanco Foods ................................Page 02 ........847-228-7070

Grecian Delight Foods............................................847-364-1010

Kronos Foods .........................................................800-621-0099

Olympia Food Industries ........................................847-349-9358

FOODSERVICE EQUIPMENT-REPAIR

HANDYMAN SERVICES

CSI - Coker Service Inc ..........................................888-908-5600

HEALTH INSURANCE

United Fast Food & Beverage ................................847-616-0711

HEATING & AIR CONDITIONER SERVICE & REP

Cobblestone Ovens ................................................847-635-0172

FOODSERVICE- LAYOUT & DESIGN

A D E Foodservice Equipment ...............................630-628-0811

Losurdo Inc.............................................................630-833-4650 Sarfatty Associates .................................................847-920-1100

FOODSERVICE-EQUIPMENT PARTS

CSI - Coker Service Inc ..........................................888-908-5600 Cobblestone Ovens ................................................847-635-0172

FOODSERVICE-SUPPLIES

Ramar Supply Co .............................Page 21 ........708-233-0808

FRANCHISE OPPORTUNITIES

Brown’s Chicken...............................Page 40 ........630-501-5639

FRANCHISE-CONSULTANTS

Big Sky Franchising................................................855-824-4759

FREEZER & REF TRAILER RENTAL/LEASING

Portable Cold Storage ......................Page 23 ........800-535-2445

Devanco Foods ................................Page 02 ........847-228-7070

Restaurant Handyman ...........................................847-232-4474 Gallagher ..........................................Page 04 ........630-285-3686

Mackay Heating & Mechanical .........Page 16 ........847-381-0448

Mechanical 24 ..................................Page 39 ........847-987-9738

MAILING PROGRAMS

Instantwhip Chicago .........................Page 32 ........800-933-2500

MANUFACTURERS REPRESENTATIVES

Ice Solutions 24 ......................................................847-987-9738

MARKETING-SERVICES

ICE MACHINES-SALES-RENTAL OR LEASING

MAYONNAISE

ICE SCULPTURES

MEAT PROCESSING EQUIP SALES & SERVICE

ICE CREAM-YOGURT

ICE MACHINE REPAIR & SANITIZING

Major Appliance Service .........................................708-447-4100 Empire Cooler Service ...........................................312-733-3900 Artbelowzero.net ....................................................847-746-3673

ICE-MAKING EQUIPMENT/REPAIR & SERVICE

Mackay Heating & Mechanical .........Page 16 ........847-381-0448

INSURANCE

Cacciatore Insurance .......................Page 15 ........312-259-8200 Caro Insurance Services ........................................708-745-5031 Concklin Insurance Agency ....................................630-268-1600 ISU Northwest Insurance Services.........................888-366-3467 Society Insurance ...................................................888-576-2438 The Horton Group ..................................................312-989-1410

INSURANCE SERVICES

Gallagher ..........................................Page 04 ........630-285-3686

INSURANCE-INDUSTRIAL & COMMERCIAL

Cacciatore Insurance .......................Page 15 ........312-264-6055

Sarfatty Associates .................................................847-920-1100 Food Industry News ...............................................847-699-3300 BevSpot ..................................................................617-658-3123

ITALIAN BEEF

Authentic Brands ..............................Page 08 ........708-749-5430 Devanco Foods ................................Page 02 ........847-228-7070 Serrelli’s Foods.................................Page 29 ...... 877-385-BEEF Grecian Delight Foods............................................847-364-1010

Enviromatic Corp of America ............Page 21 ........800-325-8476

Olympia Maintenance.............................................708-344-0344

HOOD SYSTEMS-FIRE

Henrichsen’s Fire & Safety Equipment.........................................

800-373-9714 HOT DOGS

Authentic Brands ..............................Page 08 ........708-749-5430

Eisenberg-Kelly Corned Beef ...........Page 13 ........773-588-2882

Vienna Beef ......................................Page 17 ........773-278-7800

Crawford Sausage..................................................773-277-3095

On Time Printing.....................................................708-544-4500

Vicki Righeimer & Associates .................................847-899-8146 Illinois Royalty ........................................................630-487-1485 Columbus Vegetable Oils .................Page 25 ........773-265-6500

Berkel Midwest .......................................................800-921-9151

MEAT-ORGANIC-NATURAL-ABF

Fox Deluxe Stap .....................................................847-520-8300

MEAT-SMOKED

Nueske Applewood Smoked Meats........................800-382-2266

MEAT-WHOLESALE

Devanco Foods ................................Page 02 ........847-228-7070

Grant Park Packing ..........................Page 30 ........312-421-4096

New S B L Inc...................................Page 28 ........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 08 ........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

MILK

Devanco Foods ................................Page 02 ........847-228-7070

MINI PASTRIES

ITALIAN SAUSAGE

Anichini Brothers ....................................................312-644-8004 Ramar Supply Co .............................Page 21 ........708-233-0808

Kikkoman Sales USA .............................................630-954-1244

JUICERS-FRUIT & VEGETABLES

Berkel Midwest .......................................................800-921-9151

KEYLESS ACCESS CONTROL

Los Comales Licensing ....................Page 09 ........773-457-1784

Instantwhip Chicago .........................Page 32 ........800-933-2500

Ideal Bakery ...........................................................773-631-6897

NATURAL FOOD PRODUCTS

Greenridge Farms ..................................................847-434-1803

OILS & FATS-COOKING

Columbus Vegetable Oils .................Page 25 ........773-265-6500

OILS & SHORTENING

Columbus Vegetable Oils .................Page 25 ........773-265-6500

Chef Mac Culinary Cooking Oils ............................708-945-9150

Alarm Detection Systems, Inc ................................630-844-5318

OILS & VINEGAR

Enviro-Master Chicago North .................................847-305-2990

OILS-COOKING/BULK

QSR Automations ...................................................312-982-4099

OLIVE OILS

KITCHEN FLOOR & WALL CLEANING KITCHEN VIDEO DISPLAY SYSTEMS

KITCHEN-EXHAUST SYSTEMS/CLEANING

ADP ........................................................................847-507-4210

Olympia Maintenance.............................................708-344-0344

Grecian Delight Foods............................................847-364-1010

Perishable Distribution Solutions......Page 11 ........888-491-1641

E Formella & Sons ...........................Page 22 ........630-873-3208

Red Hot Chicago ....................................................800-249-5226

HUMMUS & SPREADS

Peerless Liquors.....................................................773-378-3908

MEXICAN FOODS

ITALIAN FOOD SPECIALTIES

JAPANESE-FOOD PRODUCTS

Hoodz of Schaumburg......................Page 29 ........847-620-2608

Deutsch Family Wine & Spirits ...............................708-687-9870

Red Hot Chicago ....................................................800-249-5226

HOOD EXHAUST & FAN CLEANING

FRESH CUT FRY EQUIPMENT

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Kool Technologies ..................................................630-483-2256

ICE CREAM EQUIPMENT REPAIR & SUPPLY

JANITOR-SUPPLIES

HUMAN RESOURCES

Sammic Corp..........................................................224-307-2232

LOGISTICS COMPANIES

HOOD & DUCT CLEANING

FREEZERS-ALL TYPES

Custom Cooler & Freezer.................Page 08 ........630-879-3131

Algelato Chicago ....................................................847-455-5355

Palazzolo’s Artisan Dairy ..................Page 43 ..... 800-4GE-LATO

INVENTORY CONTROL SYSTEMS

HAMBURGER PATTY MANUFACTURER

Mackay Heating & Mechanical .........Page 16 ........847-381-0448

LIQUOR-WHOLESALE

Homer’s Gourmet Ice Cream ...........Page 03 ........847-251-0477

GYROS

Grecian Delight Foods............................................847-364-1010

Mickey’s Linen ........................................................773-545-7211

Instantwhip Chicago .........................Page 32 ........800-933-2500

INTERNET ADVERTISING

Devanco Foods ................................Page 02 ........847-228-7070

Cosmopolitan Textile ..............................................773-254-6100

LIQUOR & SPIRITS

GROCERY & RETAIL PRODUCT DISTRIBUTOR

Lipari Foods......................................Page 06 ........586-447-3500

LINEN SUPPLY & RENTAL SERVICE

Chocolate Shoppe Ice Cream ..........Page 16 ........608-221-8640

Kronos Foods .........................................................800-621-0099

FOODSERVICE EQUIPMENT & SUPPLIES

Alfa Restaurant Supply...........................................773-588-6688

Restaurant Handyman ...........................................847-232-4474

INTERIOR DESIGNERS

Olympia Food Industries ........................................847-349-9358

Food Industry News® January 2019

Enviromatic Corp of America ............Page 21 ........800-325-8476 LAW FIRMS

Lavelle Law ......................................Page 29 ........847-705-7555

Pastorelli Foods................................Page 07 .... 800-SOS-AUCY Columbus Vegetable Oils .................Page 25 ........773-265-6500

Columbus Vegetable Oils .................Page 25 ........773-265-6500

ONLINE ORDERING PLATFORM

Munch Ado .............................................................312-694-5942

ORGANIC FOODS

Pastorelli Foods................................Page 07 .... 800-SOS-AUCY

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Food Industry News® January 2019

Page 35

ORGANIC MEAT & POULTRY

PRIVATE LABEL FOOD MANUFACTURERS

RESTROOM CLEANING & SANITIZING

OVEN REPAIR & MAINTENANCE

Milano Baking Company ......................................800-495-BUNS

ROOFS-SALES-REPAIR & MAINTENANCE

OVENS-SALES & SERVICE

PRODUCE DISTRIBUTORS

SALAD-DRESSINGS

PRODUCE-WHOLESALE

Ken’s Foods .....................................Page 48 ........800-633-5800

Fox Deluxe Stap .....................................................847-520-8300 Mackay Heating & Mechanical .........Page 16 ........847-381-0448

Cobblestone Ovens ................................................847-635-0172 MGM Industries ......................................................847-814-7715 PACKAGING SPECIALISTS Wertheimer Box......................................................312-829-4545 PAINTING & HANDYMAN SERVICES Restaurant Handyman ...........................................847-232-4474 PANCAKE-BATTER & MIX Tec Foods Inc ...................................Page 03 ........773-638-5310 PAPER-PRODUCTS Ramar Supply Co .............................Page 21 ........708-233-0808 PARTY-FAVORS & SUPPLIES Ramar Supply Co .............................Page 21 ........708-233-0808 PASTA-FRESH AND FROZEN Cugini Distribution ............................Page 21 ........708-695-9471 Pastafresh Home Made Pasta ...............................773-745-5888 PASTRY CONSULTING Sweet Bee ..............................................................847-828-4812 PATIO ENCLOSURES Thatcher Oaks Awnings ...................Page 12 ........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 .................................................800-332-7805 PICKLES & RELISH Vienna Beef ......................................Page 17 ........773-278-7800 PITA BREAD Grecian Delight Foods............................................847-364-1010 Olympia Food Industries ........................................847-349-9358 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 23 ........773-478-3890 POINT OF SALE SUPPLIES Schmaus Cash Register & POS.............................847-675-6066 POINT OF SALE SYSTEMS Jeff Bruce (HPS) ..............................Page 32 ........773-398-1013 Alpha POS Systems ...............................................630-690-2870 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 28 ........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

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E Formella & Sons ...........................Page 22 ........630-873-3208

T F Processors .......................................................847-709-2600 Premier Produce ....................................................847-678-0780

US Foods ...............................................................630-595-1200

PUBLIC RELATIONS-MARKETING SERVICES

IMR Chicago...........................................................312-878-1222

Enviro-Master Chicago North .................................847-305-2990 Care Sheet Metal & Rooﬁng.............Page 14 ........708-387-9784

Authentic Brands ..............................Page 08 ........708-749-5430

SALAD-DRESSINGS & OILS

Columbus Vegetable Oils .................Page 25 ........773-265-6500

Tec Foods Inc ...................................Page 03 ........773-638-5310

PUBLISHING

SANITATION CERTIFICATION

RE-UPHOLSTERY

SANITATION CLASSES

REAL ESTATE-BUY & SELL

SATELLITE TV SYSTEMS

Food Industry News ...............................................847-699-3300 Chicago Booth ..................................Page 19 ........773-378-8400

Stan Rivas/Flex Properties .....................................312-685-8585

Illinois Restaurant Association..........Page 32 ........312-787-4000 Santa Lucia Food Safety Training ..........................773-502-5262 All Sports Direct......................................................630-918-3000

REFRIGERATED TRAILER RENTAL/LEASING

SAUSAGE

REFRIGERATION EQUIP SERVICE & REPAIR

Anichini Brothers ....................................................312-644-8004

Portable Cold Storage ......................Page 23 ........800-535-2445

Mackay Heating & Mechanical .........Page 16 ........847-381-0448

Mechanical 24 ..................................Page 39 ........847-987-9738

Service Refrigeration ........................Page 11 ........773-775-4777

CSI - Coker Service Inc ..........................................888-908-5600

REFRIGERATION EQUIP-SERVICE & REPAIR

General Parts Group ..............................................630-595-3300

REFRIGERATION EQUIPMENT REPAIR

General Parts Group ..............................................630-595-3300 Kool Technologies ..................................................630-483-2256

REFRIGERATION-EQUIP/COMMERCIAL

Custom Cooler & Freezer.................Page 08 ........630-879-3131

REMODELING & NEW CONSTRUCTION

Walter Daniels Construction .............Page 04 ........773-775-0170

Vienna Beef ......................................Page 17 ........773-278-7800

Crawford Sausage..................................................773-277-3095 Red Hot Chicago ....................................................800-249-5226

SAUSAGE MANUFACTURER

Grant Park Packing ..........................Page 30 ........312-421-4096

SAUSAGE PRODUCTS

Alef Sausage ....................................Page 03 ........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 05 ........800-543-2110

RESTAURANT EQUIP MANUFACTURERS

SEATING

RESTAURANT EQUIPMENT

SEATING REPAIRS

Losurdo Inc.............................................................630-833-4650

SEWER(MAINT)-RODDING & JETTING

Custom Cooler & Freezer.................Page 08 ........630-879-3131

SHIPPING-REFRIGERATED & FROZEN

Ramar Supply Co .............................Page 21 ........708-233-0808

SHORTENING

TriMark Marlinn Equip & Supplies ..........................708-496-1700

SIGNAGE-INDOOR & OUTDOOR

Mackay Heating & Mechanical .........Page 16 ........847-381-0448

SILVERWARE & DINNERWARE

CSI - Coker Service Inc ..........................................888-908-5600

SLICERS-SALES & SERVICE

General Parts Group ..............................................630-595-3300

SLOT MACHINES

Sammic Corp..........................................................224-307-2232 FSI/Foodservice Solutions .....................................847-719-6088

RESTAURANT EQUIPMENT & SUPPLIES

Olympic Store Fixtures .....................Page 31 ........773-585-3755

Berkel Midwest .......................................................800-921-9151 RESTAURANT EQUIPMENT REPAIR SERVICE

Berkel Midwest .......................................................800-921-9151

Cobblestone Ovens ................................................847-635-0172

MGM Industries ......................................................847-814-7715

Major Appliance Service .........................................708-447-4100

RESTAURANT EQUIPMENT-NEW & USED

Bob King Auctions ............................Page 16 ........847-363-2268

March Quality Used & New Equip ....Page 19 ........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

Waco Manufacturing ..............................................312-733-0054 Express Seating ...............................Page 18 ........630-985-7797

Tierra Environmental ........................Page 22 ........888-551-1998

Perishable Distribution Solutions......Page 11 ........888-491-1641

Columbus Vegetable Oils .................Page 25 ........773-265-6500

American Graphics .................................................888-774-6270 Vicki Righeimer & Associates .................................847-899-8146 Berkel Midwest .......................................................800-921-9151 Illinois Gaming Systems .........................................312-544-9856

SOCIAL MEDIA MARKETING

Munch Ado .............................................................312-694-5942

SOUPS

Vienna Beef ......................................Page 17 ........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....................Page 12 ........708-762-5238

RESTAURANT-DESIGNERS

STAFFING-SERVICES

Losurdo Inc.............................................................630-833-4650

STEAM CLEANING

RESTAURANTS

SUPERMARKET & DELI EQUIPMENT

RESTROOM & JANITORIAL SUPPLIES

SUPERMARKET- EQUIPMENT/ NEW & USED

A D E Foodservice Equipment ...............................630-628-0811

Sarfatty Associates .................................................847-920-1100 La Scarola Restaurant............................................312-243-1740

Enviro-Master Chicago North .................................847-305-2990

Atlas Employment Services..............Page 15 ........847-671-1557

Olympia Maintenance.............................................708-344-0344 Leach Food Equipment Dist .............Page 04 ........815-712-7707

Berkel Midwest .......................................................800-921-9151

TABLE TOP AND COOKING EQUIPMENT EmberGlo-A Division of Midco Int’l .........................773-604-8700 TABLES-ALL TYPES Chicago Booth ..................................Page 19 ........773-378-8400 RestaurantWoodTables.com ..................................773-599-6200 Waco Manufacturing ..............................................312-733-0054 TAMALES Supreme Frozen Products .....................................773-622-3777 TEA-GREEN Dewdrop Tea ..........................................................630-335-7806 TEMPORARY STAFFING Atlas Employment Services..............Page 15 ........847-671-1557 TEXT MESSAGING PROGRAMS Illinois Royalty ........................................................630-487-1485 TOFU AND BEAN SPROUTS Phoenix Bean .........................................................773-784-2503 TOMATO PRODUCTS Pastorelli Foods................................Page 07 .... 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 23 ........800-468-7478 TRUCK-SALES & SERVICE DCI Central.......................................Page 23 ........800-468-7478 TRUCK-SALES NEW & USED D & S Truck Center ..........................Page 20 ........708-352-5551 UPCOMING EVENTS Wisconsin Restaurant Association ...Page 10 ........800-589-3211 VENTILATING-SYTEMS CLEANING Enviromatic Corp of America ............Page 21 ........800-325-8476 Olympia Maintenance.............................................708-344-0344 VIDEO GAMING Awesome Hand Gaming ........................................847-704-7612 VIDEO GAMING KIOSKS Tri City Supply Jackpot Gaming .............................708-689-9900 VIDEO GAMING TERMINALS Illinois Gaming Systems .........................................312-544-9856 WALK IN COOLER- MOBILE- RENTAL/LEASING Portable Cold Storage ......................Page 23 ........800-535-2445 WALK IN COOLERS-SALES & SERVICE Service Refrigeration ........................Page 11 ........773-775-4777 WALK-IN COOLER REPAIR & MAINTENANCE Mackay Heating & Mechanical .........Page 16 ........847-381-0448 Mechanical 24 ..................................Page 39 ........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 47 ........847-699-0300 Munch Ado .............................................................312-694-5942 WEBSITE DESIGN SERVICES Stick Out Social ................................Page 45 ........312-655-9999 WEDDING CAKES Ideal Bakery ...........................................................773-631-6897 WELDING & FABRICATING KOP Ind. Welding & Fabrication .......Page 18 ........630-930-9516 WHIPPED CREAM Instantwhip Chicago .........................Page 32 ........800-933-2500 WILD GAME Fox Deluxe Stap .....................................................847-520-8300 WIND SCREENS Thatcher Oaks Awnings ...................Page 12 ........630-833-5700 WINE & SPIRITS Deutsch Family Wine & Spirits ...............................708-687-9870 WOOD FLOOR REFINSH & INSTALLATION Mike’s Hardwood Flooring ......................................773-640-7488

12/14/18 10:04 AM

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

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

• $2,000,000 • Breakfast & Lunch High Volume • 1 Acre – Huge Parking Lot • Net Income $200K • Agent: Ted Aretos

Page 36

CLASSIFIEDS Chicago’s Premier Hospitality Real Estate Brokers

New Listings & Updates below. To learn more, visit our website or contact us. www.kudangroup.com | 312-575-0480

Sports Bar w/ Gaming – McHenry

Landmark Rest & Catering Co.

• Gaming Revenue $122k • 5,600 Sq. ft. • 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

Crystal Lake- Confidential #C131- Business for Sale

Established (30+ years) restaurant with large bar, private banquet rooms, outdoor patio and drive thru window. With $250k down, owner will finance. Size: 6,800 SF Rental Rate: $6,417/Mo. (NNN) Price: $599K Agent: Chad

Longstanding Bar w/ Gaming

Fully Equipped Rest Space – Lindenhurst

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

• Fully Equipped/2000 sq. ft. • Rent: $4000 • Price: $59k • Agent: Ted Aretos

Forest Park- Confidential #M734 - Business for Sale

High grossing profitable franchise for sale. Long term established restaurant. Owner will train. Sidewalk cafe approved. 40 parking spaces. Size: 3,416 SF Rental Rate: $25.75/SF (Net) Price: $299,900 Agent: Jarrett

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

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

Family Restaurant – Far West Sub

Gladstone Park- 6154 N. Milwaukee Ave. - The Garage

Successful, established restaurant with real estate for sale. Fully turn-key neighborhood bar/eatery with the area’s only rooftop deck. Size: 4,194 SF Bldg. on 2,097 SF Lot Price: $1,499,000 (R.E. & Bus.) Agent: Daniel

Space For Lease - Schaumburg

• 2017 Sales $1.6MM • 1.2 Acres • Asking $1.75MM • Agent: Tom Traina

• Fully Equipped • Rent: Approx 2k/month • 1200 sq. feet • Agent: Tom Traina

Family Restaurant – West Sub

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

LaGrange- 75 S. La Grange Rd. - Restaurant for Lease

End cap restaurant space with prime location in downtown La Grange, IL. Excellent visibility. High ceilings, 26’ bar and exposed brick walls. Size: 5,000 SF Rental Rate: $35/SF (Gross) Agent: Chad

Madison, WI – U of W Campus • Currently Sandwich Franchise • Rent $6,200 • 1995 Sqft • Price: $19,900 (equipment) • Agent: Tom Traina

Pub & Grill – Far West • Gross Sales 2.7MM+ • Gaming • 7551 sq. ft. • Asking $3.5MM • Agent: Tom Traina

Lincoln Park- Confidential #M737- Business & Real Estate for Sale

High grossing, profitable restaurant with rare real estate opportunity. Restaurant approx. 5,400 SF on 2 floors. Two 3-bed/2+ba units on 3rd floor. Size: 7,789 SF Building Price: $1,215,000 (Bus.) $2,780,000 (R.E.) Agent: Jarrett

Free Standing w/ Drive Thru – Loves Park • Remodeled 2017 • 1350 sqft • Price $239k • Agent: Tom Traina

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

Lincoln Square- 4352 N. Leavitt St. - Tiny Lounge

Three-story, mixed-use building with fully built-out restaurant/bar & two 3-bed/1-bath apartments. Full basement, patio & tavern license included. Size: 6,400 SF Building Price: $249K (Bus. Only) $1,449,000 (R.E. + Bus.) Agent: Brian

Grocery / Deli – Romeoville – Lease

Ted Aretos

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

LI NE ST W IN G!

• 4,150 sqft • Rent $15/sqft NNN • Fully Equipped • Agent: Tom Traina

“Creating Possibilities in the Restaurant Industry”

Broker: American Realty Network Inc.

Naperville- Confidential #C127- Business & Real Estate for Sale

SIGNATURE

Iconic, high-grossing restaurant with prominent location. Suitable for many concepts. Potential to add catering and events. Seats 300 including bar. Size: 7,902 SF + 1,193 SF Patio Price: $2,599,999 Agent: Chad

BUSINESS GROUP

Orland Park- 39 Orland Square Dr.- Real Estate & Business for Sale

New Listings:

Alehouse themed restaurant/bar on 1.75 acres. Includes large outdoor patio & ample parking. Extensive FF&E list. Great location by Orland Square Mall. Size: 9,635 SF Building on 1.75 Acres Lot Price: $2.8M Agent: Chad

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

River North- 22 E. Hubbard St. - Straight Lease Restaurant Opportunity Located across the street from Shaw’s Crab House & Andy’s Jazz Club. 24 handle tap system, fully-equipped kitchen, 12‘ ceiling, 18’ hood & more! Size: 4,500 SF Interior Rental Rate: $10,975/Mo. Net Agent: Jarrett

Contact: Joe Marley 708-702-2726

jmarley@signaturebusinessgroup.com www.signaturebusinessgroup.com

LI NE ST W IN G!

Dairy Queen – Lincoln 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.

High profile, three level restaurant space with 35’ of frontage on S. Michigan Ave. across from Grant Park. Black iron, outdoor seating and loading dock. Size: 10,353 SF Total Rental Rate: $75/SF NNN Price: $3.9M Agent: J.C. Beautifully built out restaurant space with large bar area and cozy private dining area. 1,250 SF expansive private outdoor patio with seating for 40+. Size: 1,625 SF Rental Rate: $27.80/SF Net Price: $184,900 (Bus.) Agent: Jarrett

Ted@eatz-associates.com www.Eatz-Associates.com

Dairy Queen – Highland Park IL

Loop- 320 S. Michigan Ave.- Flagship Restaurant Space - Sale/Lease

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

Phone: (815) 761-8334

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.

Food Industry News® January 2019

Tinley Park- Confidential #C137 - Business for Sale

Beautifully built tavern and restaurant with 800 SF outdoor patio. All FF&E included in asking price. Size: 6,200 SF Price: $799K (Business) Agent: Chad

Wicker Park- 1393 N. Milwaukee Ave. - Nori

Turn-key corner restaurant with great visibility & competitive rent. Open kitchen layout with large hood. Near Damen & Division Blue Line train stops. Size: 1,540 SF Rental Rate: $40/SF Net Price: $149K (Bus.) Agents: Brian/J.C.

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

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12/14/18 10:04 AM

Food Industry News® January 2019

Page 37

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: AMERICAN RESTAURANT SERVING BREAKFAST-LUNCH IN LAKE COUNTY

Weekly sales $15,000 a week. Net profit $140,000 a year verifiable with three (3) year Federal Income Taxes and Profit & Loss Statement plus current appraisal in place. Hot Location—Downtown by Train Station. 4,000 SF bldg., 18,000 SF lot, Seats 140, Parks 45+/-. This Business with Real Estate qualifies for an SBA Loan with 15%-20% down. For Real Estate & Business $649,500

NEW: DOWNTOWN HOMEWOOD/ SOUTHWEST SUBURBS

NEW: PIZZA!! PIZZA!!

Former restaurant 1,800 SF 2 ADA compliant restrooms, large grease trap outside Rent only $1,900 per month modiﬁed gross.

Pick up & Delivery. Chicagoland Area established since 1987. 60% pick up/40% delivery. Real $$$ maker. 40 deliveries per night avg. Selling Real Estate & Business. Owner Retiring. Qualiﬁed buyers only. Must sign conﬁdentiality agreement and have proof of funds.

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

PALOS HILLS ON ROBERTS ROAD

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

NEW CHICAGO LOOP/FAST FOOD

Turn key, fully equipped fast food restaurant with drive-thru window. All new & shiny. 1,370 SF plus 1,200 SF lower level with high flexicore ceiling. Building 13,304 SF; lot parks 17 plus additional parking. Next to Dunkin Donuts & CVS. High density traffic. FOR LEASE/FOR SALE. Call for more information. Established for 8 years. Hours 9:00 am-3:00 pm. High pedestrian traffic count. 1,500 SF/Rent $3,800 per month. Real Estate taxes-$500 per month. Cash flow $200,000 per year. For Business Only $419,000.

LISLE - MAIN (ROUTE 53)

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.

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

NEW: OAK PARK DOWNTOWN

4,000 SF turn key pizzeriarestaurant plus full basement Established for 40 years. For business, ﬁxtures & equipment $199,500

MEMBER: CRBA

NEW: SW SUBURBS-103rd & KEDZIE

NEW: SW SUBURBS –

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

NEW: CHICAGO LOOP/HOT LOCATION

Famous beef stand. 2,400 SF newly remodeled. $600,000 in leasehold improvements, ﬁxtures & equipment. Established for 9 years. Ten (1) year lease with two (2) ﬁve (5) year option.Rent $8,000 per month; Real $$$ Maker. $349,500

Nick Di Brizzi 888-317-7721

Happy New Year! Thank You For Your Business! We have bank owned foreclosures; commercial and residential. For more Conﬁdential Listings, Call Today! 1-888-317-7721. Se Habla Español.

BUSINESS OPPORTUNITIES • THINKING OF BUYING OR SELLING? CALL JOHN MOAURO!

REALPOUL REALTY

CATERING BUSINESS FOR SALE

“Commerce With Morality™”

2731 W. Touhy Ave. Chicago, Illinois 60645

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

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

Wishing You and Yours a Happy and Prosperous New Year 2019

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

Sports Bar & Grill, FS, Corner, Substantial Income from Video Games $155,000 Bar - Fantastic - 4 AM License- Sales are: liquor 80%; food 20% $195,000 Breakfast Lunch only - Corner - Able Parking - Owner Retires $165,000 Fast Food 2,000 sq. ft. - Corner - Incredible Opportunity – Priced Right $50,000 Well Known, Long Established, Popular Destination, Great Opportunity $120,000 Fast Food - “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 Games $550,000 Greek Cuisine 5,500 SF, 300 Seats, Plenty of Parking, Corner $649,000 Investment Opportunity – Cap Rate ~10%! : 1 Store and 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 Games Bring in Many $’s! $295,000 Restaurant Bar - Free Standing - Well-Known and Highly Respected $320,000 Restaurant Bar on 2 Acres – Profitable – Well Known –Video Poker $1,495,000 Profitable Sports Bar in 18,000 Sq. Ft. Strip Mall (Business & Property!!!)

$993,000

Community favorite. Many years in business with base established. Limited hours. Very proﬁtable. Easy takeover. Sellers will train. Call for details.

FREE STANDING

Fast food w/ drive thru. Business & property with additional basement. Approx 2,700 sq. ft. Seats 60. 2 full kitchens. High volume, near busy intersection. Asking mid $900Ks.

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 WAFFLE HOUSE Free standing SW Suburban location. 6,500 sq. ft. Seats approx. 250. Parks 130. Favorable lease terms! Call for details!

HIGH VOLUME PIZZERIA TAKEOUT Established over 50 years. Limited hours. Includes real estate. Priced to sell quickly. Recently reduced. Call for details.

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.

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

ITALIAN RESTAURANTS W/ BANQUETS & PIZZERIA Multiple locations. Long established, over 50 years of history. Has gaming! Will separate. Seller retiring.

EXTREMELY CONFIDENTIAL!

Call for details.

SUBURBAN LOCATION

Family restaurant available. Established over 40 years. Approx. 4,500 sq. ft. Freestanding building, plenty of parking, seats 150 plus. Plenty of parking. High volume sales. Reasonable lease. Business only. Asking $399K.

AMBASSADOR

9999 West 143rd Street Orland Park, IL 60462

Broker/Appraiser Always Confidential

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

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

Congratulations to Mark Malnati and his staff on his opening of the new full-service Lou Malnati’s in Tinley Park! I really appreciated the hospitality shown to my wife and me. - John

MEMBER: CRBA

HAVE A HAPPY AND PROSPEROUS NEW YEAR!

jan 2019 33-40 classifieds.indd 37

12/14/18 10:04 AM

Page 38

foodindustrynews.com

PONTARELLI

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

Happy A S S O C I A T E S ear! R E A L E S T A T E S E R V I C E S Y w e N Vince Ferraro

Ted Aretos ted@eatz-associates.com 1-815-761-8334

*Restaurant Brokerage Division*

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”! TAVERN: Great NW side neighborhood. Est. 1959. Mature Crowd. Excellent condition. Coveted Chicago Tavern License!! Biz @ $125K. 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!! BANQUET HALL: McHenry. Pristine condition. Occupancy 240. Parks 125. 6,250 sf building on 3 acres. Volume business...but priced at REAL ESTATE appraised value! $1.250M CAFÉ: Harlem & Irving area. Fully equipped including wood burning pizza oven! $45K!!!! PIZZA: NW Side, 25 years, Pick-Up & Delivery. $90K. FORMER “RIGGIOS”: Corner of Milwaukee & Oakton, Niles. Freestanding 7250 SF Brick building on 52,966 SF Lot. REAL ESTATE @ $1.895M. DINER: Chicago north side. 7am - 3pm. NW Side. Seats 140. Parking lot. Signalized intersection. REDUCED to $119K. YOU CONCEPT: NW Side. Brand new! Seats 110. Great lease. FF&E @$150K 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: Video gaming! “Turn-key.” No royalties, no over-rides! Great lease. Biz, FF&E @ $399K.

MORE LISTINGS AVAILABLE–CALL! SELLING? ALWAYS CONFIDENTIAL!

VinceF@PontarelliAssociates.com

CALL 847-778-3571 MEMBER: CRBA

Restaurant/Bar For Sale

Great Opportunity to purchase a thriving and currently operating Restaurant & Lounge on 15 Acres located in the Kankakee area. Full Commercial Kitchen complete with Pizza Oven. Bar Area seats 52 and the Dining room seats 64. Incl. Five Video Gaming machines. 1460 sq. ft. apartment above the business. 40x72 outbuilding, 30x40 pavilion, 24x30 garage. Same owners for the past 23 years. Business and Property at $550,000. Access Complete Listing Details and more photos @ https://bit.ly/2zoZmnF or Contact Greg or Ronda Wallace for more info at

708-308-1212

RE/MAX 10 In The Park 9658 W. 131st St. Palos Park IL 60464

jan 2019 33-40 classifieds.indd 38

Food Industry News® January 2019

3400 W Stonegate Blvd., Arlington Heights, IL Pizza Pub w/Gaming & Breakfast Restaurant Combo • $399K • $161K Net Income • 2 Businesses in 1 • Agent: Ted Aretos High Volume Breakfast Restaurants (3 Locations) • $699K • $346 Net Income • $2.8M sales volume • Agent: Ted Aretos

Pizza Restaurants High Volume Pizza - Chicago – Near North • Monthly Sales $80k • 3600 sqft • Rent: $5k • Price: $325k • Agent: Tom Traina Al’s Pizza – Vernon Hills • Monthly Sales: $28k • Business $94,900 • Rent: $2800 • Agent: Pat Mahoney Independent Pizza – Far West – Possible Gaming • Monthly Sales $30k • 1600 sqft • Rent: $750 • Price: $99k • Agent: Tom Traina Slice Factory- Oak Park • Monthly Sales: $41k • Business: $129k – Includes Franchise Fee • Rent: $3594 • Agent: Pat Mahoney Cici’s Pizza Franchises – 2 Locations • Agent: Tom Traina Rosati’s – Far Southwest Sub • Monthly Sales $30k • Rent: $1,750k • Price: $79k • Agent: Tom Traina Pizza w/ seating – Morris – Possible Gaming • Monthly Sales: $33k • 2400 sqft • Rent: $3012 • Price: $79k • Agent: Pat Mahoney Pizza – Lindenhurst – Pick-up/Delivery • Asset Sale • Rent: $1326 • Price: $59k • Agent: Pat Mahoney

Pat Mahoney pat@eatz-associates.com 1-847-208-9569 Pizza – Tinley Park – Pick-up/Delivery • Monthly Sales $40k • Rent: $3400 • Price: $129k • Agent: Pat Mahoney Pizza - Lincoln Park Pick-up/Delivery/ Dine-in • Monthly Sales $47k • Rent: $5365 • Price $150k • Agent: Pat Mahoney Villa Pizza – Champaign • Monthly Sales $30k • Food Court Location • Price $125k • Agent: Tom Traina Siam Kitchen • Great Location – Many National Retailers • On Ogden Ave • Price: $40K • Re-concept – Can add gaming • Agent: Ted Aretos Grill - Lincoln Park • Asset Sale • Price: $59k • Rent: $4246/ Gross • Agent: Pat Mahoney Surf’s Up • Sales Volume $30K + Monthly • Price: $69K • Keep the concept or change it up • Agent: Ted Aretos Fast Casual - Lockport • Monthly Sales: $25k • Price: $99k • Rent: $1633/Gross • Agent: Pat Mahoney Pizza – Genoa – Possible Gaming • Monthly Sales: $40k • Price: $220k – Owner Financing • Rent: $1500/ Gross • Agent: Pat Mahoney City Grounds Coffee – Lincoln Park • Asking Price $89K • Gorgeous Buildout • 2 Story Contemporary coffee house w/ large client base • Agent: Ted Aretos Family Restaurant - Winﬁeld • Monthly Sales $45k • Price: $129k • 4000 sqft • Rent: $4000 • Agent: Pat Mahoney

Each Ofﬁce Independently Owned and Operated.

12/14/18 10:04 AM

Food Industry News®

CLASSIFIEDS

Food Industry News® January 2019

UP TO

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

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

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Franchise Growth

TOM CUS LANS P PM LABLE I AVA

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

Restaurant companies continue moving toward a franchise growth model by selling company-owned stores to raise money and reduce capital expenditures, thereby focusing more on the brand and less on operations. Another draw for restaurant companies is that franchising allows for rapid brand ...And The Top 10 U.S. Pizza Cities expansion while shifting much of the financial risk the Perfect Slice of unit development to the 1. New York City, New York franchisee. Just last year, Top-rated pizzeria: Bleecker Street Pizza Applebee’s system was 2. Chicago, Illinois made up of almost 99 perTop-rated pizzeria: Lou Malnati’s Pizzeria cent of franchised stores, up nearly 10 percent from 3. Las Vegas, Nevada Top-rated pizzeria: Pizza Rock 2011. – Adapted from Technomic, Inc.

How to Move Past A Mistake So you’ve slipped up and done what you know is just plain wrong. The first step to straightening up is to let the feelings go; only then can you move forward to erase both error in judgement and shame. Exercising self-forgiveness and self-compassion after that moment of weakness can play a big role in boosting self-control down the line.

for

4. San Francisco, California Top-rated pizzeria: Tony’s Pizza Napoletana 5. Orlando, Florida Top-rated pizzeria: Red Oven Pizza Bakery 6. Seattle, Washington Top-rated pizzeria: Serious Pie 7. Boston, Massachusetts Top-rated pizzeria: Regina Pizzeria 8. San Diego, California Top-rated pizzeria: Filippi’s Pizza Grotto 9. Atlanta, Georgia Top-rated pizzeria: Antico Pizza Napoletana 10. Washington, D.C. Top-rated pizzeria: Pi Pizzeria

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Food Industry News® January 2019

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Vienna Enshrines Fratello’s II in Hall of Fame

The Fratellos restaurants were started back in 1978 by the Carvelli brothers. Fratellos actually means ‘brothers’ in Italian. After running the Rolling Meadows location for 20 years, Lou Carvelli, who had a solo act by that time, elected to concentrate on his Lakemoor location. He sold the Rolling Meadows restaurant to John Manios who has proven to be the perfect guy to follow the Carvelli’s for the past two decades. Together with Jose, a trusted employee for most of those years; as well as Erica, Phil, Travis and George, John Manios (right of sign) and his family they have made friends of customers and have become an iconic part of the including 7 granddaughters. community. Consistent great food and service at Fratellos have been daily goals to live and work by, featuring Vienna Beef hot dogs and sausages, third pound burgers, Italian beef, gyros and salads have rounded out a complete menu that customers keep coming back for. Fratellos II has been part of Rolling Meadows, supporting events like ‘taste of the town’. Even sports celebrities, like professional quarterback Jimmy Gaffalo, have chowed down at Fratellos II while growing up in the community. John and his wife Connie are very proud of their restaurant, only to be exceeded by their love and pride for their seven granddaughters. Their kids, Gigi, Cindy, and Bill have seen to that. Fratellos II Hot Dogs is at 3301 Kirchoff Road, Rolling Meadows, Illinois.

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Know “Tip Pool” Obligations

Tips belong to employees, not an employer. Therefore, an employer can’t require its employees to share any of their tips with other employees. An exception is when a valid tip pool is set up, which is generally initiated by employees. In this case, employees that participate in the pool must contribute a portion of their tips which are then divided among the group of employees. Tip pooling is allowed in many states and is a common practice among restaurants. If your restaurant implements a tip pool, rather than simply encouraging tip sharing, make sure to have a formal, written agreement that is shared with and signed by all tip pool participants. This ensures that all employees are provided the facts they need in order to understand and comply with the arrangement. The FLSA permits tip pools among employees who “customarily and regularly” receive tips. Eligible employees are generally those who have contact with customers, such as wait staff, service bartenders, and bussers. Employers, cooks, dishwashers, janitors, etc. are not eligible for the pool. Generally, managers and supervisors are not eligible either. Depending on the type of establishment, hosts and hostesses may be eligible to participate in the pool. Be careful not to rely on job titles to determine participation, but rather actual job duties. When you create your tip pooling agreement, ensure distribution of tips is fair and reasonable. Employees must be allowed to keep an amount of tips that bring their earnings (cash plus tips) up to minimum wage before contributing to the pool. Also, automatic gratuities or service charges, such as a 20% mandatory charge for large parties of more than six people, should be excluded from the tip pool. Automatic gratuities or service charges are not tips, but rather income to the employer. An employer’s ongoing role in the tip pool is only to provide ministerial or administrative services. Complications can arise with administration such as tip credits and new hires so seek assistance if you are unsure what to do. Expert help can help you avoid later headaches.

12/14/18 10:04 AM

Food Industry News® January 2019

Whole Foods Market Unveils Top 10 Food Trends for 2019 In 2019, thoughtful consideration behind purchases moves beyond (but doesn’t exclude) environmental stewardship and animal welfare, and becomes more people-focused. Pacific Rim Flavors Flavor inspiration from the Pacific Rim (think Asia, Oceania and the western coasts of North and South America) are popping up in grocery stores and restaurants as people continue to explore more of the world through their palates. Ingredients like longganisa (a Filipino pork sausage), dried shrimp, cuttlefish and shrimp paste are on restaurant and home menus that span from breakfast to dinner, while vibrant tropical fruits such as guava, dragon fruit and passionfruit are making their way into colorful smoothie bowls and cocktails. Jackfruit is a popular meat alternative already being used in place

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of items like barbecue pulled pork, while an extract of monk fruit, an ultra-sweet-tasting fruit also known as luo han guo, can be used as a sweetener replacing added sugars. In the coming year, Whole Foods Market and 365 Everyday Value brands will launch a limited collection of refreshingly sweet products inspired by Pacific Rim fruits like guava tropical vinaigrette, pineapple passionfruit sparkling mineral water, mango pudding mix and passionfruit coconut frozen fruit bars. Shelf-Stable Probiotics New strains of probiotics such as Bacillus coagulans GBI-30 and Bacillus coagulans MTCC 5856 are making more shelf-stable applications possible. Wellness-focused brands are making it easier to get more probiotics in your day by adding functional probiotic ingredients to your pantry staples through products like granola, oatmeal, nut butters, soups and nutrition bars. Fat’s Back Fats are making a comeback, and the trendiest diets are on board. With the rising popularity of keto, paleo,

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grain-free and even “pegan” (paleo + vegan) diets, plus a general shifting consumer mindset, fats are starring ingredients in creative, convenient foods. Along with these phat fats, higher protein and lower-carb combos will continue to trend across simple and easy snacking categories. New integrations of fat sources — like ketofriendly nutrition bars crafted with MCT oil powder, coconut butter–filled chocolates, snacks affectionately called “fat bombs” and a new wave of ready-to-drink vegan coffee beverages inspired by butter coffees — are busting on the scene allowing consumers to get their fat fill with convenient treats. Keep your eyes and taste buds open for popcorn made with grass-fed ghee, multiple flavors of ghee that range from sweet to savory, plus new variations on traditional meaty snacks like chicken chips and thin, crisped beef jerky. Next Level Hemp Hemp hearts, seeds and oils are nothing new to food and body care lovers — they’re in everything from waffle mix to dried pastas. (Even baby hemp

leaves have had their moment in the microgreens trends.) But a new interest in the potential benefits stemming from other parts of hemp plants has many brands looking to explore the booming cannabis biz. While CBD oil is still technically taboo (prohibited in food, body care and dietary supplements under federal law), retailers, culinary experts and consumers can’t miss the cannabis craze when visiting food industry trade shows, food innovators conferences or even local farmers markets. But there’s more to this trend than CBD. Andalou Naturals has introduced hemp plant stem cells in their CannaCell body care collection. Noncannabis-derived sources from the endocannabinoid system (which are named after the cannabis plant that inspired their discovery), like phytocannabinoids that exist in nature, are also becoming more visible and prevalent due to the growing trend. It’s clear that hemp-derived products are going mainstream, if not by wide distribution, then by word of mouth! Continues on page 43

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Chicago Gourmets Celebrating “Conviviality of the Table” Since 1977 Since 1997, Chicago Gourmets has delighted its members with unique dining experiences across the most intriguing establishments in Chicagoland. Their events feature showcase menus and signature dishes that reflect the restaurants strengths, prepared especially for them by their top chefs and served in a private group setting. If you enjoy visiting Chicago’s hottest new eateries, previewing food trends, meeting culinary legends and outstanding cookbook authors, wine experts and restaurateurs, or receiving special invitation and special “behind the scenes “ tours, you‘ll love Chicago Gourmets. As an educational as well as a dining organization, their members are always in the know. For more information on how to become a member contact donaldnewcomb@att.net Pictured here is one of their recent events held at the Chinese Friendship Restaurant located at 2830 N. Milwaukee Ave. in Chicago, IL. The group enjoyed Hong Kong Street Foods paired with wine under the direction of Chef/ Owner Alan Yuen. It’s more than a Chinese restaurant, it’s a destination. –vm

Food Industry News® January 2019

What to Expect During Your Kitchen System Service and Inspection Restaurant and commercial kitchens require their own set of safety considerations — after all, they’re a common place for open flames, high heat and potential fires. Restaurant kitchen hood fire suppression systems require a semi-annual inspection to ensure top performance — and safety — for employees and customers alike. Inspecting restaurant kitchen hood fire protection systems for proper function requires more than just a visual overview or a system test. Proper maintenance from a factory authorized, trained service technician is essential for compliance and warranty.

Owner’s role

By observing some fundamental rules, you can greatly reduce the risk of serious fire damage. n Keep all kitchen equipment free of grease build-up n Always run exhaust system during appliance preheat, cooking and cooling n Never operate exhaust systems without filters in place n Never restrict air intake passages for the exhaust system n Never use flammable solvents or cleaners on appliances or hoods n Never block fire suppression discharge nozzles with pans, shelves or other objects n Perform regular grease removal from the hood, filters and duct system n Never move or reconfigure appliances without consulting an authorized service company first n Inspect your system

semi-annually as required, with an authorized service provider Before the inspection date Always make sure that all staff members are aware of the scheduled date and time of the service and inspection. Cooking equipment must be cool and not in use prior to the inspection. Notify anyone who could be involved or effected. Also, make sure that everyone present at the location is aware that the fire alarm must be taken out of service during the service and inspection time period. What to expect from your authorized service provider: The fire alarm and monitoring system must be taken out of service to avoid false alarm activation during the service and inspection period. The inspection and service process Service Technicians will perform the following: n Visually inspect appliance location and layout for nozzle coverage n Visually inspect all surface, duct and plenum nozzles n Verify there are no signs the system has been activated or tampered with n Check pressure gauges for proper PSI n Take system out of service to avoid discharge of agent n Test the detection line by cutting a fusible link n Change fusible links twice a year as required fire safety n Replace protective blow off caps as needed n Test proper operation of gas shutoff valve(s)

n Test proper operation of micro switch(s) n Test proper operation of the remote pull station n Verify activation of system activates fire alarm system n Check for system 12 Year test dates n Document any discrepancies and need for repairs n Verify distributor emergency contact information is on system n Inspection and service tag properly completed and attached to system n Put the cooking system back into service n Verify the fire alarm system is placed back into operation After the inspection: Documentation Upon final approval and completion of the inspection and service, your service technician will provide documentation of compliance. Documentation should include: n New properly marked service tag on equipment n Notes of any repairs that were made n Notes of any discrepancies that need to be addressed n A Commercial Cooking System Service and Inspection Report, left on site and sent to the local fire department Don’t forget about your other fire and safety systems and equipment: fire alarm, fire extinguishers, emergency and exit lighting, and fire sprinklers. Regular maintenance, service and inspections are code required. Compliments of Fox Valley Fire & Safety

Send In Your Chef Profile; Get Featured! We’re looking for outstanding chefs and owners; submit your photos and profiles at: foodindustrynews.com under CHEF PROFILE

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Food Industry News® January 2019

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WHOLE FOODS Continued from page 41 The rise of plants that smack like meat While plant-based foods aren’t exactly a new trend, our experts noted more people — even those who don’t eat only vegan or vegetarian — are exploring plant-based snacking as their palates crave adventure, want a break from meat or seek more ways to add savory umami flavors into snacks and meals. Mushrooms like king trumpet will play a key role here, flexing their flavor and texture powers in tasty jerky, “pork” rinds and “bacon” snacks (used in both Pig Øut Pigless Bacon Chips and Snacklins Cracklins Without the Pork) to offer up a satisfying crunch. Beyond these reinvented veggies and plant-based products, vegetarians can indulge in Quevos Egg White Chips for even more snacking. Eco-Conscious packaging The number of brands making the switch to packaging with the environment in mind continues to grow at a quickening pace. Some companies are making commitments to ban straws, while brands like Whole Foods Market are setting up regional pilots to test recyclable strawless, sipper lids made from PET, without increasing the plastic content of a lid/straw combination. Expect to see an emphasis on reusing, with more produce departments going “BYOVB” (bring your own vegetable bag) and traditionally singleuse packages going multi-

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use, like multi-use (and compostable!) food wraps made from beeswax, as well as waxed canvas or silicone alternatives to the usual plastic storage bags that can be used for sandwiches and snacks. Some movements start as trends, then become necessities. This is one of them. Ice cream flavors While there is something comforting and classic about a scoop of vanilla ice cream, some consumers are wanting something a little less, well, vanilla. The new pints on the block are adding a fresh take on a timeless treat with innovative bases like avocado, hummus, tahini and coconut water. Look down specialty frozen aisles and you might find plant-based frozen desserts like CocoWhip

Soft Serve and ice creams with savory swirls of artisanal cheese (and don’t think you’ll stop seeing those low calorie, high protein players in the frozen aisle anytime soon). Globally-inspired frozen desserts are taking the stage — possibly sparked by 2018’s mochi ice cream obsession and a Thai rolled ice cream craze — with icy indulgences like airy Taiwanese snow ice and Mexican nieves de garrafa, not to mention stretchy, chewy, Turkish ice creams that get their unique texture from mastic and other unique sources. Popsicles and gelatos will get some buzz with boozier infusions coming to market. Seaweed snacks rose to popularity a few years back and are now enjoyed by health-conscious adults

and toddlers alike. Sea greens are showing up in dishes like seaweed butter and kelp noodles while consumers are exploring new depths of ocean flavors with superfood properties like unique varietals of algae and kelp. Puffed snacks made from water lily seeds, plantbased tuna alternatives with algae ingredients, crispy snackable salmon skins with omega-3s and kelp jerkies are just a few testing the waters. A salty sea fennel and olive blend will debut on Whole Foods Market olive bars in 2019, and brands like Ocean’s Halo include kelp as an ingredient in all their miso and ramen broths, condiments and sauces. Snacking across the board will take a turn toward the fancy. Portable snack packages will feature

bites like prosciutto and aged mozzarella, and artisanal versions of classic snacks like cheese or peanut butter cracker sandwiches. Ingredientconscious snack and treat makers are creating new packaged snacks that take us back to our treat-loving childhoods but with higher quality ingredients, some of which are updated to accommodate special diets. Upgraded retro treats will star on 2019’s shelves — candy-coated Project 7 Organic Chewies burst with intense fruit flavor and are gluten free; Smashmallow’s marshmallow and puffed rice treats are gluten free and made with organic sugar; Little Secrets Crispy Wafers are long crunchy rectangles dipped in fair trade chocolate.

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Food Industry News® January 2019

Wall Street Journal: The Dark Side of the Restaurant Industry

TRAVEL With Valerie Miller

When television personality and former chef Anthony Bourdain killed himself last June, Charles Ford, the general manager of a high-end restaurant in Chicago, took the news as a personal call to action: He would no longer be silent about his three suicide attempts. A number of groups have begun exploring why the business has these problems and what might be done about them. The death of Mr. Bourdain—an idol for many in the culinary world— has given these efforts greater urgency. The brutal nature of restaurant-kitchen culture is part of the problem, many in the industry say. Physical and emotional toughness is prized and workplace conventions like 40-hour workweeks, breaks and professional courtesy can be foreign concepts. Young people raised watching “Top Chef” and Food Network now enter the profession with high expectations—and debt loads—once rare in this largely blue-collar field. Just over 15 million people—roughly 10% of the U.S. workforce—are employed in some part of the restaurant industry, according to the National Restaurant Association. The industry’s long hours, intense work, high stress and scarcity of employer-subsidized health insurance are all contributors to behavioral health problems, says David Ballard, the head of the American Psychological Association’s Center for Organizational Excellence. “We are dealing with an epidemic of mental illness in our industry,” says Cat Cora, a 51-year-old chef with nine restaurants around the country who has been a fixture of media. Of Mr. Bourdain, she says, “He was the last person people thought would commit suicide. The food industry often draws non-conformist, Type-A perfectionists attracted to the unusual hours and the camaraderie of a kitchen crew, he says. However, that spirit can lead to an unhealthy partying lifestyle. Young cooks’ heightened expectations don’t always take into account low wages or difficult labor, restaurateurs say. Dreams of fame and fortune have driven growth in culinary schools and programs and encouraged thousands of students to finance this education with debt. Last year, 672 culinary programs were accredited by the ACF, compared with roughly 100 in 1998, Ms. Brust says. More than 39,000 students matriculated from two-year or four-year culinary degree programs accredited by the ACF last year. Yet the Bureau of Labor Statistics forecasts the creation of only 14,100 new chef and head-cook jobs by 2026. There will be 10 times as many “cook” jobs, but these pay half as much. Restaurant cooks make a median wage of $12.10 an hour, according to the Bureau of Labor Statistics. Culinary-school graduates are no exception, even at top-tier restaurants in expensive cities, a number of restaurateurs say. While some top chefs can earn six figures, the median annual wage for chefs and head cooks is $45,950, according to the BLS. Jacob Funk, a sous chef at the Vig in Chicago, says that after graduating in 2014 from the Culinary Institute of America., he carried $65,000 of debt, with a $700 monthly payment. His first several line-cook positions, in Boston, Charleston and Chicago, paid between $10 and $14 an hour. To cover his cost of living, he worked overtime, and throughout his career has routinely worked 60- to 84-hours a week. This summer, after spending many nights sleepless and finding himself trembling during his shift, terrified of making a mistake, he sought help from a therapist. –Excerpted from The Wall Street Journal

DESTINATION: ARUBA “One Happy Island”

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Getting There: American Airlines Vacations - (packages can include: air, hotel, transfers) Flights out of Chicago O’Hare - for more info visit aavacations.com Aruba is an island located in the Southern Caribbean Sea about 15 miles off the coast of Venezuela. The average temperature in Aruba is 82 degrees year round with less than 20 inches of rainfall a year. Aruba is south of the hurricane belt making hits from hurricanes rare. That is another reason that makes Aruba such a desirable travel destination. The southern coast of Aruba has gorgeous white sandy beaches along the crystal clear turquoise water of the Caribbean Sea. On the northern coast it is more rocky and rugged; the sea is dark blue and rough. It is also very windy in Aruba. Getting around in Aruba is very easy. You can take the local bus around the island, take a taxi or rent a car. Along the area where most of the major hotels are located, you can stroll down the sidewalk from one hotel to the other, either on the beach side or the street side. On both sides of these paths you will find lots of restaurants and shops. The dining options in Aruba include fresh seafood, Caribbean specialties, Asian, Cuban, Creole, Greek, Italian, Mexican and chain restaurants such as Ruth’s Chris Steakhouse, Texas de Brazil, Hard Rock Café, Hooters and Wendy’s along with so much more. Dutch pancakes are very popular out there. Located near the Hilton is Diana’s Pancakes and in town you will find the Dutch Pancakenhouse Restaurant. I tried both places. A Dutch pancake is a thin large whole pan size pancake and you can add cheese, bacon, fruit or other toppings to it. Aruba‘s National Beer is Balashi, and its produced on the island. Accommodations include small hotels, all inclusive properties, luxury resorts and condos. My choice – HILTON ARUBA CARIBBEAN RESORT & CASINO Nestled on 15 lush tropical acres along Aruba’s famous white sand Palm Beach, this AAA Four Diamond Resort has 357 spacious guest rooms and suites, a full service spa, fitness center and casino. For a spectacular and memorable dinner, make a reservation at the Sunset Grille. This modern steakhouse offers an outstanding meal along with impeccable service. For more info visit –hiltonaruba.com Activities/ Tours De Palm Tours Aruba offers the following tours: For more info visit depalmtours.com n Atlantis Submarine Expedition – guided tour aboard the largest passenger submarine fleet in the world. Voyage to the depths of 130 feet for an underwater adventure in a real submarine n Andicuri UTV Adventure – professionally guided off road adventure along the Andicuri Trail – n Aruba Sightseeing Tour – motorcoach tour around the island. Sights include Alto Vista Chapel, Casibari, Rock Formation, Natural Bridge and California Lighthouse Gambling – try your luck at the casino. Most of the hotels have their own casino Shopping – local craft markets, beachwear and accessories along with high end designer goods and jewelry. Dutch products, cheeses, liquor and perfume Watersports include canoeing, catamaran cruises fishing, jet skiing; stand up paddle boarding, para -sailing, scuba diving and snorkeling. You can sign up for watersports along the beach. Aruba is a year- round destination, great for all! You can spend your days hanging out at the beach and your nights at the casino. Listen to live music and enjoy a cocktail at one of the bars. It’s great to be able to spend your time outdoors. This is one destination that you will visit once and return again and again. For more info visit – aruba.com

12/14/18 1:03 PM

Food Industry News® January 2019

Our loyal reader and advertiser Serrelli’s Famous Italian Beef recently celebrated their 85th anniversary of serving Chicagoland. The Wholesale Italian Beef Manufacturer/Retail Italian Deli / Beef Stand celebrated this milestone by offering Italian Beef Sandwiches for only 85¢ each with no limit. Needless to say there was a steady line of takers all day long, until 2,600 sandwiches were sold, may of which had their famous hot giardinera. Their retail Italian Deli is located 6454 W North Avenue, Chicago.

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Kroger, Ocado’s All-Robot, High-Tech Customer Fulfillment Center The Kroger Co. and Ocado), one of the world’s largest dedicated online grocery retailers, announced the Cincinnati region as its selection for America’s first customer fulfillment center (CFC). “Kroger is joining with the best partners in the world to co-innovate and leverage technology to redefine the customer experience,” said Rodney McMullen, Kroger’s chairman and CEO. “We are incredibly excited to partner with Ocado to transform the industry and deliver on our Restock Kroger vision to serve America through food inspiration and uplift. This Kroger shed, powered by Ocado, will accelerate our ability to provide customers with anything, anytime and anywhere.” Kroger’s first CFC – an automated sition Cincinnati warehouse facility with digital and and Ohio as a destination for digital robotic capabilities, also known as a and technology talent. We are proud to “shed” – will be constructed in Monroe, choose our HQ state of Ohio as the first OH, a suburb north of Cincinnati, sub- location for this first-of-its-kind cusject to securing state and local incen- tomer fulfillment center in the U.S.,” tives. The CFC model will be replicated said Mr. McMullen. “We thank Goverto serve customers across America. nor John Kasich, JobsOhio, and REDI Kroger is planning to open 20 CFCs to for enabling Kroger’s $55 million capisupport its seamless vision. The CFC tal investment and creation of 410 new will introduce innovative robotics tech- Ohio jobs.” In 2018, Kroger and Ocado announced nology, allowing for next-generation auan alliance to bring to the U.S. Ocado’s tomated storage and retrieval. Kroger is investing $55 million to unparalleled innovation and technolobuild the first shed, which will measure gies. In October, the companies signed 335,000 square feet and is expected to a master services agreement to further solidify their partnership. generate more than 410 new jobs. “Ocado is a UK-based company with “We and our partners at REDI Cincinnati are excited Kroger has chosen Ohio global ties and advanced digital and rofor its first customer fulfilment center botic capabilities. Working together, we in the United States,” said Dana Saucier, will develop the strongest possible supJobsOhio vice president and head of ply network to support a seamless cuseconomic development. “This cutting- tomer experience that can serve every edge facility will bring 410 jobs to Cin- person in America,” said Alex Tosolini, cinnati and serve as a national model Kroger’s senior vice president of new as Kroger continues its focus on the business development. “It’s all about evolving preferences of its customers building a seamless supply chain to provide our customers with an amazing throughout the country.” “Kroger is committed to helping po- shopping experience.”

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Food Industry News® January 2019

Forbes: How To Work With A Narcissist Boss Few Achieve Their New Year’s It can be difficult working for a narcissist, and dealing with all of the possible Resolutions. Here’s How They Do It negative emotional effects for you. your self-esteem, and anxiety level. According to

Self-improvement, or at least the desire for it, is a shared American hobby. It’s why so many of us— some estimates say more than 40% of Americans— make New Year’s resolutions. (For comparison, about one-third of Americans watch the Super Bowl.) But for all the good intentions, only a tiny fraction of us keep our resolutions; University of Scranton research suggests that just 8% of people achieve their New Year’s goals. Why do so many people fail at goal-setting, and what are the secrets behind those who succeed? The explosion of studies into how the brain works has more experts attempting to explain the science behind why we make resolutions—and more relevantly, how we can keep them. Keep it Simple. Many people use the New Year as an opportunity to make large bucket lists or attempt extreme makeovers, whether personal or professional. Make it Tangible. Setting ambitious resolutions can be fun and inspiring, but the difficulty in achieving them means that your elation can quickly give way to frustration. That’s why goals should be bounded by rational, achievable metrics. More often than not, people who fail to keep their resolutions blame their own lack of willpower. In surveys, these would-be resolvers repeatedly say that if only they had more self-determination, they would’ve overcome any hurdles and achieved their goals.

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Forbes Magazine, the good news is that the more you understand about NPD (Narcissistic Personality Disorder) and its general emotional and behavioral patterns (as well as this person’s individual patterns, preferences, idiosyncrasies), the more predictable your boss will become, and easier it usually is to deal with them. Assuming you decide to stay in your current role, remember that this is your choice, you can set your boundaries, and most importantly, just because your boss calls you stupid, does not actually mean you are. Do these characteristics sound familiar? Insistence on being “right” all the time. May quickly swing from one extreme of treating you like the best employee on the planet, and the next moment may be threatening to fire you in front of the board of directors, and back again based on their current mood and how they feel about you in the moment.. Inability to handle any confrontation or assertion that there might be another way to do something, even if they brag about their “open door policy”. Lack of object constancy, (for example: when they are angry at you, they may act as if they cannot remember any previous positive feelings towards you and/ or your work, and may even threaten to fire you anytime they are angry with you). In need of constant admiration, combined with extreme avoidance and/ or punitive behavior when they do not feel appropriately admired, feel otherwise shamed, humiliated, or disrespected. Often comparing employees, which may even look like pitting them against one another inadvertently or purposely, often creating divisiveness, resentment, and a lack of cohesion among employees who are often solely focused on saving their own job. May be extremely competitive, with the people who work for them, people on their lateral level, or even their own boss. You may have even complained about your difficult boss to your well-meaning friends or loved ones who may have said things like, “Quit! You don’t deserve this! This is abuse!” While that may be true, it is not always realistic for people to quit their jobs, nor do they always want to, and telling off your boss, may lead to being reprimanded or fired. Assuming your goal is to stay at your current job and do your best to co-exist with your current boss, try these: 1. Try to make them look good: This may include going above and beyond what they ask (even if they asked in an annoying way), not bad-mouthing them to colleagues (even when they egg you on), and becoming indispensable to them. 2. Study what is important to them, and excel at it: Your boss likely has particular things that they want done perfectly (“or else”) and other things that are highly negative deal-breakers for them. Learn what these things are and act accordingly (even if it seems unimportant to you). 3. Try to avoid narcissistically injuring them. Narcissists tend to react particularly strongly and negatively, and are unlikely to have the object constancy to balance these types of negative feelings with any previously positive ones about you, often leaving them feeling only negatively about you and your job. 4. Stay focused on YOUR goals: Many people may decide it is not worth it to them to have to put up with this daily behavior from their boss. On the other hand, this job may be an important stepping stone in your career or have other worthwhile benefits that make you decide to stay. This is an individual choice for a person to make, regardless of what other people tell you is “the right thing to do.” If you do decide to stay, it can be enormously helpful to make a list of all of the things you are getting out of staying, how this job is meeting your needs in some way, and the benefits to you in dealing with it. On days that it feels particularly difficult to deal with your boss, refer back to your list of reasons for you wanting to stay there. This can serve as a reminder that you are not just the victim here, but that you can instead try to focus your energy on the benefits to you in staying there.

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Food Industry News® January 2019

Mayor Emanuel Opens Food Business Incubator in East Garfield Park Mayor Rahm Emanuel joined members of the business community from all areas of the food industry ecosystem to officially open The Hatchery, a $34 million food and beverage incubator in East Garfield Park that will provide affordable space to help local food entrepreneurs launch and develop their businesses. “The Hatchery will create new jobs, support local entrepreneurs and strengthen Chicago’s position at the forefront of the food industry,” Mayor Emanuel said. A new home for food innovation, The Hatchery is a partnership between local nonprofits Accion Chicago and the Industrial Council of Nearwest Chicago (ICNC), and is made possible with the support of a long list of donors, investors, lenders, sponsors, and partners that joined in the opening celebration. The 67,000-square-foot facility, located on the southeast corner of Lake Street and Kedzie Avenue near the Kedzie Green Line station, provides 54 private food-grade kitchens, 5 shared kitchen bays, dry-cold storage, loading docks for distribution and food trucks, and open office space. The project was made possible by support from the Kellogg Company, Conagra Brands, Griffith Foods, Lukas Walton, the Pritzker Traubert Foundation, the John D. and Catharine T. MacArthur Foundation, the Coleman Foundation, the family and friends of Robin Lee Greiner, and many others. City support for the project includes $7 million in Tax Increment Financing (TIF), the sale of 12 vacant parcels valued at $150,000 for $1 and $1.75 million in New Markets Tax Credits from the Chicago Development Fund. The 2.6-acres of City-owned land were combined with nine other parcels owned by the developer for the construction of the project. Debt financing was provided by PNC Bank, MB Financial, IFF, the Chicago Community Loan Fund, First Eagle Bank, and the Manaaki Foundation. Additional $8.5 million in New Market Tax Credits were provided by PNC Bank, Community Reinvestment Fund, First Pathway Community Development, and Partners for the Common Good. Wight & Company provided design, construction and structural engineering services; IFF provided crucial expertise during both the financing and construction phases of the project.

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City of Norwalk, Connecticut Mayor Harry Rilling will join Stew Leonard, Jr., in unveiling the soonto-be Guinness Book of World Records’ Largest Cheese Statue. The 3,500 lb. brick of sharp cheddar will be on display for the first time in Connecticut, at Stew Leonards, Norwalk, located at 100 Westport Avenue, Norwalk, CT. The ginormous cheddar sculpture, shaped as Stew’s world-famous “Customer Service Rock of Commitment,” carved up the previous world record by nearly 2,000 lbs., and is being certified in the coming days by the Guinness Book of World Records. The big cheese was made with 4,000 gallons or an approximate 40,000 lbs. of milk. Over 500 cows contributed milk to this now-record-breaking cheese. The cheese originally weighed approximately 4,000 lbs., and was carved in East Meadow, Long Island. All visitors received a free grilled cheese, made with fresh-cut world-record sharp cheddar!

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