FOOD INDUSTRY NEWS JUlY 2016
don’t miss shmooZefest, august 10 see page 2 for details
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FOOD
34 Celebrating
INDUSTRY NEWS founded 1982
chicagoland’s only food industry trade publication since 1982
July 2016
The Chicago Market is on fire with new openings! These pictures were taken within an eight day span and noticed by Food Industry News editors. Several suppliers are saying that this has been the strongest year for new openings in over 20 years. Chicagoland’s food industry continues to lead the nation in quality, diversity and creativity.
around chicago: us cellular field ... 4
dining with ms. x ....................... 12
cary miller .............................. 10
directory ................................. 41
chef profiles ....................... 25, 33
national news ........................... 20
chicagoland news ...................... 21
news nuggets ............................ 24
classifieds ............................... 44
travel: cuba ............................. 14 the chefs hall of fame has announced their 2016 Hall of Fame Inductees. Their ceremony will be held on Thursday, October 13, 2016 at Crystal Gardens at Chicago’s Navy Pier. See page 40 for details
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At this year’s NRA Show there were many memorable booths and products. One in particular that caught our eye was the Cuipo Water booth. This Innovative social Enterprise is working to protect and preserve the world’s endangered rainforest one square meter at a time. Each time a bottle of this water is sold, one square meter of Rainforest is transferred to a non-profit foundation for preservation. 70% of all cancer fighting drugs are derived from plants found in the rainforest and 20% of the world’s fresh water and oxygen come from the rainforest. You can see more pictures from this year’s NRA Show on page 36 of this issue.
6/14/16 9:18 AM
FOOD
INDUSTRY NEWS FOUNDED 1982
PRESENTS
Shmoozefest
Wednesday Aug. 10th, 5-8:30 pm at Morretti’s Edison Park
Special Guest: John Colletti
Managing Partner of Gibsons Steakhouse
Prize Raffles • Food Samples • Cash Bar • Free! No RSVP Needed *Business Card Required. MEET OUR SPONSORS:
Walter Daniels C O N S T R U C T I O N www.walterdaniels.com
TM
See Why Over 95% Of Sponsors Return!
Please join us at this event to network with your friends and peers in the industry, and to taste new items and to meet great vendors who want to serve you. Free food, free entry, free raffle items and a cash bar. See you there!
Take the train; easy parking!
If you wish to donate a raffle item, please contact Val at 847-699-3300. Thanks! Stop by and say hello! july 2016 1-8.indd 2
6/14/16 9:20 AM
Food Industry News® July 2016
FOOD INDUSTRY NEWS
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CLASSIFIEDS BEGIN ON PAGE 44
ATM Placements in ATM Placements in Qualified Locations Qualified Locations
Valerie Miller, President and Publisher Mark Braun, Associate Publisher Terry Minnich, Editor Meirtran is a provider Cary Miller Advertising/Vice President of more than 750 ATMs 847-699-3300 x12 in northern Illinois, Paula Mueller Classifi working with all eds/Offi brandsce Manager Nick Panos, Corporate Counsel of ATMs. In addition to Bob Zimmerman, stand alone units, Independent Advertising Consultant we also sell and312-953-2317 install ––––– James Contis wall mounted and 1927-2013
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or online: www.foodindustrynews.com This publication cannot and does not assume the responsibility for validity of claims made for the products described herein. Copyright © 2016 Foodservice Publishing Co., Inc.
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Millennials increasingly are becoming top wine consumers, with younger women in particular becoming trendsetters. Members of the millennial generation consumed 42% of all wine in 2015, according to the Wine Market Council, and they are less likely to wait for formal occasions to enjoy it. “Millennials aren’t drinking their parents’ wine. They want authenticity and to discover new wines,” said Arthur Ceria, CEO of CreativeFeed.– Adapted from Forbes
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Food Industry News® July 2016
AROUND CHICAGO With Valerie Miller U.S.CELLULAR FIELD
HOME OF THE CHICAGO WHITE SOX Summer is here and what better time to take in a ballgame. I recently went to a game at U.S. Cellular Field. It is the home of the Chicago White Sox of Major League Baseball’s American League. They played the Kansas City Royals and had an attendance of 24,020 guests. Getting to U.S. Cellular field by Public Transportation is easy. The CTA Red Line has a stop at Sox 35th and the Metra train has a stop at Metra’s 35th Street “Lou’ Jones Station. Both are a short walk to the park. If you’re driving take I-94 the Dan Ryan Expressway and exit at 55 A toward 35th St. There is plenty of parking in the parking lots around the park too. Tailgating is allowed in White Sox parking lots A-G and L before every home game until game time. Eat your way through the park. One of the highlights of going to a Sox game is the variety of food you can find there. As you walk around the park you are hit with the smell of grilled onions. At the first stop, get a Vienna Beef polish sausage topped with those onions. Italian Beef sandwiches are available at Buona. Other favorites include Brats, sausage, burgers, hot dogs, Cuban sandwiches, nachos, tamales and tacos. Beggars Pizza has numerous locations throughout the park. This year they opened up a new Beggars Pizza Pub with dining area and seating. For your sweet tooth they have ice cream, snow cones, licorice, churros and funnel cakes. Popcorn, caramel corn and of course peanuts are always a staple. • Levy Restaurants is the exclusive caterer of the U.S. Cellular Field Diamond Suites, First Merit Bank Stadium Club, Magellan Scout Seats, Home Plate and Club Level (300) level. • ChiSox Bar & Grill 320 W. 35th St. is open for every White Sox Home Game and is located at Gate 5. It is open to all White Sox fans, with or without tickets. • XFinity Fundamental Zone is located above the left field concourse overlooking the field. This is a good place to take the kids and let them run around. There are batting and pitching cages devoted to young White Sox fans. U.S Cellular Field is located at 333 W. 35th Street in Chicago. Southpaw is the Official Mascot of the Chicago White Sox. For schedules, tickets and more info visit whitesox.com
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FILL OUT YOUR CHEF PROFILE: foodindustrynews.com
Food Industry News® June 2016
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Amazon Tries Private Label Perishables
Amazon will expand its private-label offerings, sources said, including the online retailer’s first private-label lines of perishable food items. Amazon will add lines under Happy Belly, Wickedly Prime, Mama Bear and other brands that offer nuts, spices, tea, coffee, baby food, vitamins and household goods, with some items slated to launch as early as this month, the sources said. – Adapted from The Wall Street Journal
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Piggly Wiggly Buys Three Joe Caputo & Sons Stores
Piggly Wiggly Midwest has bought Joe Caputo & Sons’ three stores in a $32 million deal that will see the stores continue to operate with the same employees. It has not been determined whether Piggly Wiggly will re-banner the Caputo & Sons stores, but the company will make some improvements to the chain’s center aisles, Piggly Wiggly Midwest’s Chairman and CEO Paul Butera said. “They’ve done a very good job with the deli, meat and produce, not so much with the grocery (department),” he said. – Adapted from The Chicago Tribune
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Food Industry News® July 2016
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With noodles at the core of Imperial Lamian, the first U.S. restaurant from the Indonesian-based Imperial Group, Executive Lamian Chef Wang Jun is the integral team member ensuring the made-to-order lamian noodles are perfect each and every time. As the resident lamian expert, Chef Wang’s extensive training and experience allow him to create exceptional ■ Dessert Martinis hand-pulled ■ Coffee Cocktails noodles, right in ■ Baking & Sauces front of guests in the restaurant’s open kitchen. “As a lamian expert, Chef Wang is bringing a new noodle to the Chicago restaurant scene, showcasing the dynamic and careful craft of hand-pulling noodles,” said CEO Vincent Lawrence. “Chef has been honing his lamian technique for over twenty years, and we’ve loved seeing the reaction guests have when watching him skillfully bring their meals Made with to life.” locally The first United States concept by Indonesiaproduced based Imperial CD Premium Group, Imperial Vodka, Lamian opens Cream, eyes to the traWhite Cake ditional Chinese and Chocolate Lamian noodle, Truffle with a variety Flavors. of other indigCall Now For enous Chinese Your FREE cuisines, such as authentic wok dishes, dim sum, Peking duck and xiao long bao. With a focus on Sample Presentation freshly made food using only the best ingredients, three Master Chefs will artfully specialize in their individual crafts, including crafting traditional wok dishes, creating beautiful savory dumplings and MJD is also the exclusive distributor of Warrior Vodka and Ultra thrilling diners with freshly pulled lamian noodles. Premium, CD Flavored Vodka. The Imperial Lamian is located at 6 W. Hubbard St. Call us today to try all 6 flavors and discover how much money in Chicago, Illinois.
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Why Do People Cheat?
They do it to win the easy way. Evolutionary game theory has helped to explain how altruism can exist alongside cheating. Generally, cheats do well when they are rare, but less well when they are many and have fewer non-cheaters they can exploit. So, groups tend towards an equilibrium, with few enough cheats that it’s not worth the cost of stopping them. Sadly, this basic biological principle means we are unlikely ever to be completely free of cheats. –BBC
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Restaurateurs Must Deal with New OT Rules
The Labor Department’s decision to raise the threshold for overtime exemption threatens a key path to career opportunities in the restaurant industry, writes Cicely Simpson, NRA’s executive vice president of policy and government affairs. More than 97% of managers and 80% of restaurant owners started in hourly positions and moved up through the ranks, gaining salaried positions and benefits along the way. “And it is exactly the kind of success story that will be jeopardized by the new overtime rule,” she writes. – Adapted from thehill.com
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Food Industry News® July 2016
Page 9
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STIHL Timbersports Hosts Eating Competition at Aurelio’s Pizza Three of the best lumberjack athletes in the world are coming to Aurelio’s Pizza in Homewood. Top STIHL® TIMBERSPORTS® athletes Matt Cogar, Jason Lentz and Nathan Waterfield will come to the restaurant for a thin crust pizza eating, and pizza-making competition. They’ll be joined by retired and former No. 2 ranked professional eater Patrick Bertoletti. The 2016 STIHL® TIMBERSPORTS® U.S. Championship will take place at Tinley Park Convention Center on July 15 and 16. It’s the first time STIHL® TIMBERSPORTS® will be coming to the Chicago-area. Tickets are currently onsale, and can be purchased at www.tinleyparkconventioncenter.net/stihltimbersports/
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Gen-Z’s Future Predicted Buying Power Growth: Grocers looking to capitalize on the future buying power of the more than 60 million members of Generation Z should consider their focus on health and nutrition and their view of food as an experience, Collective Bias CEO Bill Sussman writes. Food retailers should look to connect with Gen Z consumers online, offer them fresh ingredients that go into home-cooked meals and consider their desire for premium health-food items, he writes.
Bottled Water with Additives Bottled waters with added carbonation, flavors or healthy additives are a hot market segment in the US, with a 31.5% sales increase likely by 2020, said Virginia Lee, senior beverage analyst at Euromonitor International. Consumers are looking for something beyond just hydration, yet sales of standard bottled water will continue to be strong, Lee said. –
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Food Industry News® July 2016
Cary Miller: PEOPLE SELLING THE INDUSTRY This month I am proud to be joined by James Bondoc, executive chef at Winnetka, Illinois exclusive Indian Hill Club. Jim’s specialty is creating memorable experiences for his members through outstanding food and service. To stay sharp in his culinary career, Jim is active in the American Culinary Federation Chefs and Culinary Professionals of Chicagoland chapter. James Crowder recently joined Cacciatore Insurance as an agent focused on the Illinois food industry. Jim is a fully licensed, independent agent an will specialize in the Hospitality area, including banquet halls, restaurants, taverns, food processors and food distributors. Jim, a lifelong Chicagoland resident and Northwestern grad is passionate about helping businesses on how to better manage risk and contain costs. With every expense increasing and replacement costs high, it is critical to make sure you have the proper coverage. Contact Jim today for a free quote. You can see the Cacciatore Insurance ad on page 9 of this issue. Steven Silverman, Howard Silverman and Jared Conen are with Humidity Control Filters. This company has a device, that when placed in a reach in or walk in cooler can reduce humidity, thus increasing the shelf life of almost any raw food product as well as reducing flavor transfer which affects food quality and taste. Their unit is used by top independents and chains and is very affordable, especially when you factor in the potential savings from reduced waste. Meet them at the August 10th Shmoozefest. Lisa Oakley is the Midwest Regional Manager for DeCecco Pasta, a premium brand of imported pasta. In addition to being an expert is helping chefs and foodservice operations determine which pastas will work best for their operation, she is a Registered Dietician. If you are interested in exploring an upgrade in your pasta items, contact Lisa today. Florence Ann Romano is the owner of Original Six Media. She has assembled a passionate group of award-winning film makers to help you tell your story to your best customers and prospects through engaging videos. She and her team are exceptional listeners who excel in capturing genuine moments and real emotion, pulling more truth and heart out of each camera angle, sound bite, and editorial decision, to tell engaging stories about brands, products or experiences that create lasting impressions. Dan Staackmann and Nicole Sopko are with Upton’s Naturals, a Chicago based independently-owned natural foods company with a focus on meat alternatives and vegan values. Dedicated to simplicity and the use of real, recognizable ingredients, Upton’s Naturals takes recipes that have been around for thousands of years and updates them for today. More consumers than ever want healthier options. Adding Upton’s Naturals to your menu is the easy way to offer healthy, vegan foods.
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Food Industry News® July 2016
DINING WITH
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Bucha Merges with Xing Kombucha tea maker Bucha has acquired the Xing natural tea company in a deal valued at about $20 million. The merger will allow Bucha to dis-
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July 2016 CAFÉ ORCHID 650 N. Northwest Hwy. PARK RIDGE, IL 847-653-6282. They serve Turkish cuisine. The portions are enormous. Start off with an order of Babbagonoush. Then for your entrée get one of their homemade specials. The Lamb Shank which is a baby lamb shank baked with vegetables with a tomato sauce and bulgur was great. If you like lamb, they have ground lamb kebabs or cube lamb shish kebabs. They offer a good selection of meat pies and spinach pies too. CANDYALITY 835 N. Michigan Ave. CHICAGO, IL 312-867-5500. Retro candy shop where you can find all sorts of unique and old fashioned candies. I found something from way back called an Ice Cube which is a square piece of chocolate wrapped in foil. They had sugar babies, bun bars, Turkish taffy, candy necklaces, hard candies and suckers. They have bins where you can get candy by the pound. There is always room for candy! DAVID’S TEA 835 N. Michigan Ave. CHICAGO, IL 312-280-4517. This is a stunning tea store. As you walk in you are greeted and told they offer 150 varieties of tea , plus they have samples out of some of the teas for you to try. They have a huge selection of mugs, infusers, teapots and gift sets for the tea lover. The packaging and colors of their products is stellar. They even have some fun ice tea bottles for the kids and a “Let’s Go Camping” gift set. Ideal place to pick up some new summer ice tea flavors. EAST ASIAN BISTRO 8 E. Van Buren CHICAGO, IL 312-986-0999. There are so many good things to eat here, so try a few. For an appetizer I recommend the chicken wings, the sauce had a nice kick plus an order or egg rolls. Entrees include ramen bowls, rice bowls along with bento boxes. For my entrée I got the Pad See Eiw which is stir fried noodles with chicken, eggs, broccoli, and bean sprouts. Also a good choice for take-out. GOLDEN CORRAL 381 Brookview Ln, BOLLINGBROOK, IL 630-7711777. This is a family friendly buffet chain with multiple locations. The selection here is unbelievable with steaks cooked to order, prime rib, fried chicken, jumbo shrimp, ribs and so much more. Start out with the huge salad bar, get your entrée and sides, and don’t forget about dessert. They even have a sundae bar and no other buffet place I know of offers cotton candy! You will not leave hungry, guaranteed. JACK IN THE BOX 5613 W. 38th. St. INDIANAPOLIS, IN 317-291-5703. We drove to Indy to get some of their famous tacos. There used to be a Jack in the Box in my neighborhood when I was growing up. I would always order the tacos. Those tacos are still as good as they were back then. I usually get two or more because it is such a treat, and get some packages of their taco sauce to put on them. They also have two kinds of fries; curly or regular style.They have burgers and chicken too. I wish a location would open closer to Chicago. RED HOT RANCH 2072 N. Western CHICAGO, IL 773-772-6020. This is a small hot dog stand where you can stand up and eat. They do have a couple picnics tables in front of the place if you want to eat outside. They have Vienna Beef hot dogs, polish and fries. I tried an order of their fried shrimp which was lightly battered and so good. Get some mild and hot sauce to go along with it. The hot sauce has a black line on the container so you won’t mix them up. SMOKIN M’S 75007 Roosevelt Rd. FOREST PARK, IL 708-488-0123. Dine in; they do have some seating or take it to go. I got a large order of rib tips, some greens and an order of the fried Mac-N-Cheese. My car got a new car scent on the way home, it was BBQ flavor. Oh my, those rib tips were nice and meaty. Be sure to slather them in some of their mild sauce. Other menu items include ribs, BBQ pork sandwiches, wings, and hot links.
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How many muscles do we really use every day? Just about all of them! But our least-used muscles are probably the lumbar multifidus muscles in the lower back. Studies have shown that prolonged slumping in front of the TV can inactivate these muscles. This can lead to back pain, and once inactivated they can take months to recover.
MAYFLOWER TOURS offers the CULTURES OF CUBA CRUISE - People to People Educational Experience 9 days -21 meals. People to People travel encourages your personal relationship with the people of this island nation. You will interact on a daily basis with its citizens and learn of the creativity and effort it has taken the Cuban people to achieve a positive lifestyle amid the changes that affected them these past six decades. All this in the comfortable environment of the ship, the Adonia. The 704-passengar Adonia is home for the 7-night cruise around the island of Cuba. Cuban movies, music and cuisine will help immerse you in the local culture as you prepare for the ports of call you are about to visit. Day One – Home to Miami Day Two –Miami Embarkation Day Three – Havana Day Four -Havana Day Five – At Sea Day Six – Cienfuegos Day Seven – Santiago de Cuba Day Eight –At Sea Day Nine – Disembarkation in Miami The Mayflower Way includes: 7 nights cruising on the Adonia, round - trip transfers between Miami Airport and hotel when air is provided by Mayflower Tours, Authentic home cooked lunches at Local Paladars in Cuba, guided walking tour, sightseeing and more. For reservations and more info, visit mayflowertours.com *Note –the People to People interactions listed here are subject to change at any time* Cuba is the largest Caribbean island, just 90 miles off the coast of the U.S shores. It is a country rich in history and culture and boasts beautiful beaches. Havana, the capital of Cuba is known for its Spanish Colonial Architecture, Cigars, Salsa Dancing, Cabaret & Clubs and 1950’s Vintage American made cars. Note: A valid passport and a tourist visa plus Cuban medical insurance is required for travel to Cuba. Certain restrictions apply for travel to Cuba.
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Chicago Gelato Artisans Take “Chicago Pot Hole” to Finals
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Keeping Things Simple at Alinea 2.0
Drucker on Who The Boss Must Become
Female Bosses Lead the Way in Fast-Casual
Food Cost Increase: Indie Restaurants
Your business begins with your decision; make sure it doesn’t end with them, too.
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Food Industry News® July 2016
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Al Gelato’s Paula DiNardo Honored The National Association of Professional Women (NAPW) honors Paula DiNardo as a 20162017 inductee into its VIP Woman of the Year Circle. She is recognized with this prestigious distinction for leadership in food sales. NAPW is the nation’s leading networking organization exclusively for professional women, boasting more than 850,000 members, a thriving eChapter and over 200 operating Local Chapters. “I’m pleased to recognize Paula with this important honor,” said NAPW President Star Jones. “Her perseverance, work ethic and leadership qualities are an inspiration to all women.” Self-motivated, results oriented and driven to succeed, Paula DiNardo is a seasoned professional who has constantly set her goals to keep pace with her highest aspirations for personal excellence. Throughout her career, she has exhibited exemplary teamwork, expertise, integrity and dedication. As Owner and General Manager of Al Gelato Chicago, Ms. DiNardo continues the work of Claire Sisco, who learned how to make gelato in Calabria, Italy. The gelato that Al Gelato Chicago makes today uses the same nearly 40-year-old recipe. Al Gelato Chicago also sells gelato truffles, sorbet, gelato pops and spumoni. When not working, Ms. DiNardo volunteers with the Chicago Food Initiative.
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Food Industry News® July 2016
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A new standard goes into effect June 17th. Affirmed Medical Service of Illinois is your best choice to help you comply and stay in compliance through their regular service schedule. Overview: The revised standard now classifies kits based on the assortment and quantity of first aid supplies found in each type of kit. As always, first aid kits are designed to deal with common workplace injuries including, major and minor wounds, minor burns, sprains, strains and eye injuries. The changes in the revised standard are based upon a review of increased workplace incidents. There are two classes of first aid kits: Class A kits which have contents designed to address most common workplace injuries. Class B kits are designed to offer a broader range and quantity of supplies to support injuries in more complex or high-risk environments. Impact In the most basic terms, some first aid supplies identified as being recommendations in the 2009 standard are now required for both Class A & Class B type first aid kits. New items that were not included previously on the recommended list are scissors for A & B kits and a splint and a tourniquet which are both required for Class B
first aid kits. Action: After reviewing the contents list in the new standard, it is clear that Class A kits are meant for non-industrial situations with small numbers of people. A smaller container would be used. Class B kits are suited for restaurants, manufacturing and common industrial shops where cuts, scrapes and burns are common events. These environments already use the typical 2-5 shelve metal first aid boxes that hang on a wall and would be large enough to contain the necessary Class B kit fill contents. Bottom Line: We suggest you compare your refill supplies list with the list below and ensure these items and their quantities are included. The ANSI lists below are minimum requirements, You may include additional first aid items in your kit. Employees should consider how many kits are needed based on the number of employees, physical layout of the workplace, response time to access supplies as well as remoteness to emergency services. The same consideration should be used when considering additional supplies over and above the minimum requirements stated by ANSI Z308.1-2015 Many restaurants opt for bright blue colored bandages vs. regular flesh colored bandages. You can find Affirmed Medical Service of Illinois in our Food Industry News Buyer’s Guide.
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Food Industry News® July 2016
Page 19
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1. A manager sets objectives. He decides how to attain these objectives and communicates them to the people who are needed to achieve them. 2. A manager organizes. He identifies the tasks and decisions needed, breaks down activities into manageable jobs, groups the units and jobs into an organization structure and selects people for the jobs. 3. A manager motivates people by making ‘people decisions’ on compensation, promotion and placement. He also fosters team spirit by constant communication with subordinates, colleagues and superiors. 4. A manager measures performance. He establishes yardsticks and ensures that each person is assessed for tasks within his control and that individual objectives are in line with overall company objectives. He ensures that the individual is aware of these metrics and is given the tools to achieve it. 5. A manager develops himself and others. – INSIDE THE GURU MIND
Food Challenges Gain Popularity
Challenging customers to eat massive meals in a limited time isn’t new, but social media is making such challenges more visible and restaurants are paying attention. A growing number of eateries are offering rewards for winning eating challenges, from a T-shirt for downing a five-pound meal at Pullman Kitchen to a 10% share of net profits for eating a 30-pound burrito in an hour at Don Chingon. – Adapted from The Wall Street Journal
Fighting fatigue is a problem for most of us running busineses, especially when we have to carry more than our own load. Need a little safe energy? Soak up some rays. Research published in the journal Environmental Health Perspectives states that the vitamin D from sunlight can improve not only your energy but also your mood and sleep quality. –Readers Digest Canada
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Food Industry News® July 2016
National News Amazon.com Inc. has expanded its restaurant delivery business to include more than 350 local restaurants in New York City, introducing the service to the nation’s largest city. The move brings Amazon Restaurants to Manhattan, though not the outer boroughs in New York. Participating restaurants are in neighborhoods such as Chelsea, Harlem and the Financial District. Orders should be delivered in one hour or less, Amazon said. Taco Bell is close to a national launch of a new taco with a fried chicken shell instead of a traditional tortilla. The tentative rollout of the “Naked Chicken Chalupa” follows tests in Bakersfield, Calif., and Kansas City since last fall. - meatingplace.com Some of New York City’s finest restaurants are putting classic French desserts like millefeuille and pistachio souffle on the menu. Some chefs are coming up with modern twists, like the basil ice cream that tops Michael Laiskonis’ reinterpreted baba au rhum at Mario Batali’s La Sirena. New York Magazine Restaurants in the theme parks and neighborhoods of Central Florida are opening earlier and beefing up breakfast, a category that’s seeing the biggest growth in traffic and sales. Many restaurants use the morning hours to prepare for lunch and
Hard Rock Hotel & Casino Las Vegas opened Nevada’s first Goose Island Pub. It offers eight of its signature beers on tap, bottles of Bourbon County and a wide selection of wines, liquor and pub-style food.
dinner, so adding a breakfast menu can boost sales without significantly raising costs, said Technomic’s Darren Tristano. Orlando Sentinel Sustainable Pittsburgh Restaurant is helping eateries in southwestern Pennsylvania implement and achieve recognition for sustainable practices. The program, which is part of the nonprofit Sustainable Pittsburgh, is working with more than two dozen restaurants with a goal of signing up 110 by July 2017. - Pittsburgh Post-Gazette NonGMO foods, new food delivery trend were hot at 2016 NRA Show —Foods that paired sweet and spicy from yogurt maker Chobani and Mike’s Hot Honey were hot at the NRA Show. The show’s 2,200 exhibitors also showed off trends including a growing array of nongenetically modified products, tapping driver networks for food delivery and using for chickpea liquid in even newer ways as a substitute for egg whites. - Smartbrief
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Food Industry News® July 2016
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Local News
Chef Jason Paskewitz (center) of Chicago’s The Blanchard recently beat out a dozen other chefs to win first place in the 19th annual Championship BBQ and Cookout in Chicago. Photo credit: Nannette Bedway
Barbara Streisand will be coming to Chicago to perform at the United Center Aug. 9th. Elements at Water Street plans to open Fall 2016 at 123 Water St. In Naperville on the second floor of the Hotel Indigo. The new venue will host weddings, social gatherings and corporate events. Gabutto Burger—a new restaurant plans to open at 1410 Golf Rd in Arlington Heights. Lollapalooza a four day music festival which will be held in Grant Park July 28th-31st, 2016 in Grant Park. Naperville Ale Fest will be held at 523 S. Webster in Naperville July 16th, 2016 offering 200 unique beer from craft breweries around the country. Enjoy live music and great food. Raised an Urban Rooftop Bar recently opened at 1 W. Wacker in Chicago under the direction of Chef Daniel Perez. Taste of Chicago is the nation’s premier outdoor food festival showcasing Chicago dining scene. The event will be held at
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Grant Park alongside concerts and other events on July 6-10th, 2016. Taste of River North will be held at Kingsbury & Erie July 22nd -24th, 2016 featuring local food and live music. Tasty Catering’s Chicago catering team announces their sensational new “Middle Eastern Menu” offering three packages to choose from. West Fest Chicago will be held July 8th-10th, 2015 on Chicago Ave. between Damen & Wood featuring neighborhood retailers & local restaurants, live music, fine artists and crafters. A Chicago bartender challenged to use squid ink in a cocktail paired it with malted aquavit and sake to create the Ten Thousand Leagues. The combination is briny and reminiscent of the ocean, with a touch of brightness from lemon juice, said Sammy Faze, bartender at Chicago’s The Drinkingbird and Billy Sunday. - Chicago Reader Famous Freddie’s Roadhouse on the shores of Fistakee Lake in Fox Lake is the ultimate summer dining/party destination. Their outdoor deck can seat over 300 diners; they have over 100 state of the art boat slips, nightclub venue, a multi-level deck and a lakeside beach bar; accessible by car, bike or boat.
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Food Industry News® July 2016
The 10 Commandments of Small Business
Cold Coffee Earmarks Busy People Dairy Queen aims to perk up sales with a new line of cold coffee drinks including iced coffee, mochas and frappes that it will market to time-crunched millennial moms, said Barry Westrum, executive vice president of marketing. It’s the chain’s first foray into the coffee arena, which is dominated by Starbucks, Dunkin’ Donuts and McDonald’s. – Adapted from Star Tribune
I. Establish the strategic direction of the company: mission statement! II. Build loyal employees III. Hold employees accountable IV. Continue upgrading management V. Build strong relationships: vendors, customers, and advisors. VI. Keep margins and markups as low as possible VI. Always produce and provide quality VII. Strive to be the “low cost” producer VIII. Grow, but do so prudently and profitably. IX. Create excellence in operations and execution X. Install a management process to guide and control the company XI. Turn a Profit!
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The Stone Park community celebrated a thriving new business with a ribbon-cutting ceremony on April 26, 2016. Dignitaries officially welcomed Firehouse Subs, a restaurant deeply vested in the local community and owned by Chicago native and longtime restaurateur Samuel Stanovich. During the ceremony, Stone Park Fire Department received $24,770 worth of lifesaving equipment donated by the Firehouse Subs Public Safety Foundation. Firehouse Subs Restaurant is located at: 3124 W. North Ave., Stone Park, IL For the last three years, Firehouse Subs was ranked No. 1 by Technomic’s Chain Restaurant Consumers’ Choice Awards among fast casual brands in the categories of food quality (2016), service (2015) and atmosphere (2014). Forbes recognized Firehouse Subs in 2015 as a Best Franchise to Buy.
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Food Industry News® July 2016
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Eckrich, the makers of naturally hardwood smoked sausage and savory deli meats, partnered with JewelOsco and Operation Homefront, a national nonprofit whose mission is to build strong, stable, and secure military families, to honor a Tinley Park, Ill. military family on Saturday night. Joining them for this surprise event was platinum-selling country music star, Randy Houser. Houser invited the Zmysly family backstage before his performance at Hollywood Casino Amphitheater and surprised them with a gift of $5,000 in free groceries at Jewel-Osco, courtesy of Eckrich. The family then watched Houser perform in Chicago. Together, Eckrich and Houser have partnered to honor U.S. military families since 2014. Houser is known for hits including his four No. 1 singles “How Country Feels,” “Runnin’ Outta Moonlight,” “Goodnight Kiss” and “We Went” as well as the Top 5 smash “Like A Cowboy.” He recently released his fourth studio album, Fired Up, via Stoney Creek Records. The 17-
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CA L L 8 4 7 - 6 7 5 - 05 05 • B O ELTER .C O M song project follows Houser’s breakthrough album, How Country Feels, and features his latest No. 1 hit “We Went” and current single, “Song Number 7.” Yuriy Zmysly served as a Corporal in the United States Marines Corps. He was deployed to Afghanistan and Iraq. His wife, Aimee, and his brother, Andry, are his full-time caregivers. The couple has a two-year-old daughter.
The event is part of the ongoing campaign by Eckrich to honor, thank and support military families through its partnership with Operation Homefront. The Zmysly family is supported by Operation Homefront’s Hearts of Valor® program, a network of caregivers for wounded or injured service members. Operation Homefront supports caregivers through annual retreats, support groups and online communities.
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be a LinkedIn associate comes with some cautions. Remember that you should only offer links to known people, not unknowns or “friends of friends” to avoid scams and intrusions by predators. The BIG MACHER is Schmaltz’s quadruple decker corned beef, pastrami, grilled salami steak, Schmacon™, creamy slaw,swiss cheese, Russian dressing and five slices of Jewish rye. Selling at $30, anyone who can consume it all gets a teeshirt, but that’s secondary to what may be the ultimate deli sandwich of modern times. Schmaltz Delicatessen is at 1512 N. Naper, Naperville, IL If you still need a side dish, they offer knishes, a noodle kugel, latkes and a chicken matzo soup to die for.
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Food Industry News® July 2016
Nuggets More than 200 restaurants have opened in New Orleans since Hurricane Katrina devastated the city, forcing it to rebuild. New eateries go beyond the Creole classics that defined New Orleans’ old restaurant scene, and include everything from American whiskey bars to Israeli influenced pizza joints. - The Wall Street Journal Alex’s Lemonade Stand Foundation is dedicated to realizing Alex’s dream of eradicating Childhood Cancer. Cheesecake Factory has more than 190 restaurants and more than 250 dishes on the menu made fresh daily. They were rated Overall Winner for Casual Dining Restaurants by Nation’s Restaurant News Consumer Picks 2016. Corner Prairie spanning 800 woodland acres in Fishers, Indiana is a nationally acclaimed interactive history park that depicits Midwestern life in the 1800’s. This summer they will be opening a new Treetop Outpost Experience. F.A.S.T. is an easy way to remember sudden signs of stroke. Face—Arms— Speech—Time, to call 911. Hotel Viking at 1 Bellevue Ave. in Newport, RI—a member of the Historic Hotels of America, is celebrating 90 years of hospitality. Hyde Park, NY – The Culinary Institute of America, the College that has launched the careers of hundreds of
It all started in 1982 with one restaurant in Columbus, OH. Since then Buffalo Wild Wings has grown to have a store in every state in the U.S. and continue to open B-Dubs® around the world. Buffalo Wild Wings sells an average of 27 million traditional and boneless wings each week.
culinary leaders around the world, is celebrating seven decades of education excellence.Loews Sapphire Falls Resort at Universal Orlando, Florida will be opening summer of 2016. Pick At Garden Patch Farms 1458 W. 159t St. in Homer Glen IL is the place to visit the field and orchard and pick your own locally-grown fruit and vegetable favorites of the season. Reed’s Inc. makes the top selling sodas in the natural and specialty food industry and are sold in over 15,000 natural and mainstream supermarkets nationwide. Re-wrap cheese in parchment or wax paper after opening it to prevent the cheese from drying out. Skip the pot and prepare your corn on the cob in the microwave. Take the corn out of the husk, wet a piece of paper towel with water and wrap it around the corn. Then wrap it with a piece of plastic wrap and cook it in the microwave.
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Food Industry News® July 2016
Chef Profile
Executive Chef Tim Lavelle Kick 1943 W. Byron Street Chicago, IL 60613 773-236-8886 KickUpTheHeat.com
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Birthplace: Philadelphia, PA First food service job: Dishwasher/prep cook at Mazzella’s Italian Restaurant in Sea Isle City, NJ. Summer Job age 13 Favorite food: Fried Chicken and Chocolate Worst part of job: Trying to find good help Most humorous kitchen mishap: At 18 years old, I backed my bottom onto a still hot flat top. Ouch. Favorite food to prepare: I really like making soups, I find it relaxing, and enjoy the process from start to finish. What part of the job gives you the most pleasure: Hearing the response of customers who have enjoyed their meal. If you could not be a chef, what would you be and why: I would like to work for an airline, free flights are a nice perk. Best advice you ever got: Always wash your hands after, or use gloves, for handling hot chili’s or peppers. Those oils can burn you in so many ways. Where do you like to vacation: Far Far Away. I’ve traveled extensively in Europe, Asia, Australia and The US. I still have a lot of places on my list and I’m hoping for a trip in the fall. What do enjoy most about Food Industry News magazine? It really gets ideas flowing.
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Food Industry News® July 2016
Trend Forecast from Top Chefs By Chef Chris Koetke
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When the James Beard Foundation announced the nominees of its prestigious awards a few weeks ago, I dove into the list—it’s some of the greatest fodder for research on the culinary industry trends. It may also provide a look at the direction food is going in this country, which has a tremendous value for quality culinary programs, including ours at Kendall College’s School of Culinary Arts. What I found was a bit surprising. There is no clear trend to follow. Many of the honored restaurants have wellestablished niches as well as strong ethnic personalities. Some also only do tasting menus that change often, which limits the ability to interpret their menus on a larger scale. Creativity is the focal point. More and more, chefs are forging their own paths. Beyond this universal trend, I was able to hone in on a few new ingredients and directions that were highlighted again and again. Here, I share the best: Middle Eastern influences reign. Many menus reflect ingredients specific to the Middle East or related indigenous preparations. While Middle Eastern preparations are quite popular, it is interesting to see how they are being leveraged by creative chefs. A few ingredients that kept rising to the top are Labneh, Aleppo pepper, tahini, traditional and squash hummus. … with a nod to Morocco. While less prominent, there are multiple mentions of preserved lemons (even Meyer preserved lemons), harissa, chermoula and various merguez sausages on these menus. Borderless cuisine. The entire world’s ingredients and cuisines are at chefs’ creativity disposal. Recipes are not paired in a cultural context or following traditional recipes, but according to an artistic vision. Even restaurants with strong ethnic identities routinely use ingredients and preparations outside of a particular ethnicity, including restaurants Shaya and Liholiho. Cauliflower is the new Brussels sprout. Move over Brussels sprouts and cavolo nero. Cauliflower has become the darling of chefs not only as a component of a dish, but also as the main course. The level of creativity that chefs are giving to this vegetable is amazing—pickling, roasting, smoking, curried, fried—and the accompaniments that are being paired with it span the globe. Sunchokes abound. They are all over the menus of so many James Beard nominees. Clearly, this Native American vegetable has gone from obscurity to the spotlight. Sour dough, rye and pumpernickel: While other breads are also called out on menus, there is a strong showing for these three, which are served in a myriad ways and also used as menu items themselves. The beautiful thing about the culinary industry is that it is in a constant state of evolution. I cannot wait to see how chefs across the country will put their own spin on these trends and develop new ones along the way.
Chef Christopher Koetke, CEC, CCE, HAAC, MBA, is vice president of the Kendall College School of Culinary Arts.
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Food Industry News® July 2016
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The 7 Sales Skills That CAN’T Be Taught Dan Ross, Sr AVP, Commercial Sales, Salesforce In my near decade at Salesforce, I’ve worked for, managed, and hired many a salesperson. Some of our best software reps had never sold software before joining us. In fact, some of our best closers had never closed a deal before working here. This may sound unbelievable, but believe it. What these individuals may have lacked in traditional sales experience, they more than compensated for with core qualities. I also refer to these as “The 7 Sales Skills That Can’t Be Taught”: 1. Curiosity. We sell to a huge variety of customers. The market and products around them change so fast, it’s impossible to have up-to-date training and curriculum on every single thing. A naturally curious salesperson can put themselves in the customer’s shoes, get to the bottom of their problem, and present a solution that meets their needs. 2. Integrity. Our leadership team talks a lot about the difference between getting it done and doing it right. I want someone who does both. And I’d rather they miss their quota and do the right thing by the customer than the other way around. 3. Drive. Salesforce is growing so fast and there will be career opportunities we don’t even know exist at this point. Salespeople who demonstrate the drive to challenge themselves to do more and help us improve faster will be the ones who will get those opportunities. 4. Problem-Solving. Similar to the skill of curiosity, there are more potential obstacles in sales then we can ever build training for. In addition, it’s simply not possible for a salesperson to memorize every single thing they may need to do in their job. Problem-solvers can isolate each specific case and either find or create an answer for it. Problem-solvers find energy, not frustration, in this part of the job. 5. Resiliency. Stuff happens. There is a lot of rejection and ups and downs in sales. You can be 1,000% sure a customer is going to buy and then they don’t. You can offer a far better product than a competitor with double the ROI and still have a prospect go the other way. The salespeople who are the most resilient bounce back the fastest, learn from their mistakes, and grow from challenges. 6. Self-Awareness. We have a coaching culture at Salesforce. The salespeople who are self-aware can quickly identify where they need to improve and go straight to the prescription. The reps who aren’t self-aware may abandon their best habits the first time they have a bad month or quarter and not realize what they actually should be working on. The most self-aware sales professionals are more deliberate with success and know how to repeat it. 7. Emotional Awareness. Salespeople who spend a lot of time on the phone need to be very good at reading a prospect’s emotions without the benefit of a facial expression. Similarly, those on the road need to be highly skilled at reading interactions in a room and knowing when to be more influential and when to back off.
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Growth in Non-Carbonated Beverages Continues
To offset declining sales of carbonated soft drinks, both The Coca-Cola Co. and PepsiCo are investing in their brands of bottled water, teas, juices and other still beverages. Coca-Cola reported a 7% increase in sales of its still beverages in the first quarter. “We expect to continue to grow faster in stills ... and we’ll continue to look for acquisitions to accelerate our growth,” Coca-Cola COO James Quincey said. – Adapted from Business Insider
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“What do you mean, think? I have work to do.”
By John Graham If you want your associates to roll their eyes, look at you as if you’ve lost your marbles, or walk away shaking their heads, tell them that thinking is the best business tool ever made. Like oil and water, Brady and Goodell, and culture and the Kardashians, thinking and business are usually at odds with each other. Taking action is the key to success in business, not sitting around thinking. “I will act now,” Og Mandino, the venerated sales guru urged in his bestseller The Greatest Salesman in the World. To make his point, he repeated, “I will act now” 18 times in one of his “scrolls.” In other words, “Just do it!” Hold on! In life and business “just doing it“ can have disastrous consequences. How many times have you heard these words: “I’m didn’t think that would happen,” “I didn’t mean to,” or “Gee, I hadn’t thought of that.” If that’s not enough, “I’m sorry” are code words for “I didn’t think….” It’s the story of acting without thinking. Here’s how thinking changes things: 1. Don’t ape the competition. The pull of a competitor is so powerful and compelling, it creates near hysterical turmoil: “If we don’t do that now, they’ll get ahead of us” and “We’ll lose out if we don’t…” The latest race is seeing which auto manufacturer will be the first to load up its vehicles with the most technology. But that’s small potatoes compared to which one will produce the first driverless car. But not so fast. While most other auto manufacturers are racing to win the driverless vehicle race, Porsche is idling its engine says CEO Oliver Blume. Why? He recently explained his reasoning when speaking to a German newspaper. His customers want “to drive a Porsche by oneself.” They buy a Porsche to drive it, not just sit in it. Blume thought it through and let the bandwagon drive by without Porsche. All too often, competition is an 800-pound gorilla goading us into doing something counter-productive, useless, or just plain stupid. Google Compare is an example. An online auto insurance comparison-shopping service, it was touted as a disruptor and a “game changer,” but it was gone in only a year. Why? It didn’t understand that selling what customers need is quite different from selling what customers want. 2. Doubt your customer satisfaction scores. If a company measures its customer satisfaction performance against that of its direct competitors, it’s a huge mistake. And here’s why. Direct competitors aren’t today’s competition. Think about it. Today’s customer satisfaction competition is Amazon,
Food Industry News® July 2016
Nordstrom, Apple, Trader Joe’s, and others that get stellar ratings from their customers. Here’s the challenge: every time Amazon, for example, makes even a tiny customer service improvement, everyone else looks worse. It’s worth thinking about. 3. Vet every idea before taking action. It may seem so obvious that it doesn’t deserve attention. But think about almost any meeting you’ve attended at work in the last week where a new, exciting idea was presented, gained momentum, and was a done deal. Chances are no one spoke up and said, “Are we sure this will work?” Misplaced enthusiasm in business wastes enormous amounts of time, energy, and money. Acting before thinking spells trouble. Here’s an example. The Boston Globe had a “Valentine’s Day Crazy 8 Sale,” offering an eight-week digital subscription for eight bucks. That was a great offer, but it was apparently sent to current combo print and digital subscribers (not just print subscribers), who had paid the regular price! Unbridled enthusiasm for “great ideas” short-circuits the thinking process and results in unintended consequences. 4. Question canned answers. The air inside every business is polluted with pat answers, which are treated as if they’re factually true, even if they’re unsubstantiated. Simplistic, pat answers squash creativity, inhibit learning, and keep us from coming up with new ideas and ways of doing things. They cause us to act without thinking. 5. Figure out what you’re known for. If you ask them, most everyone likes to talk about what they do. While it may be fun, it’s also irrelevant. No one cares about what we do. What prospects, for example, try to figure out is quite different: “Why should we do business with you?” An insurance agent won a company’s business because he reviewed a company’s existing policies and found that critical coverages were missing, and others were inadequate. “He pays attention to the details,” his customer says. That’s what he’s known for. And it’s the details that make the difference. What do your customers think about when they think about you? Could they tell you if you asked? More importantly, does everyone in your company understand what you’re known for, what makes you unique and valuable to customers? That takes thinking, not just doing. It brings a business into sharper focus and customers into a closer relationship. Many of the problems businesses experience aren’t caused by a failure to act, but a failure to think. John Graham is the creator of “Magnet Marketing,” and publishes a free monthly eBulletin, “No Nonsense Marketing & Sales Ideas.” Contact him at johnrgraham.com.
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Four Reasons to Rethink Food Waste a Business Cash Advance Prevention Trader Joe’s, Whole Reliable cash flow is necessary for your small business to succeed. When times are tight or a growth opportunity comes along you may need an injection of working capital. A business cash advance can be a tempting option. However, there are drawbacks to this loan alternative that could wind up hurting your business: 1. Variable Payments Eat Up Profits A cash advance provides a set amount of funds in exchange for a percentage of future credit card sales. That means every time a customer pays by credit card, a portion of the sale goes to the lender and not into your bank account. This means sacrificing a chunk of potential profits until the full amount is paid back. 2. Sales Volume Affects Repayment Since a cash advance is repaid via credit card sales, you don’t have to worry about trying to scrape together funds for a monthly payment when things are slow. However, a large volume of sales means the advance gets paid back faster. It also means that you can’t budget properly when business is booming and use it to spread things out for a more consistent payment schedule. 3. You Wind Up Paying More The structure of a cash advance creates a highly variable APR making it much more expensive than a loan. You may get an advance with a 1-year term, but if you pay it off before then, you may find yourself with an actual APR of over 100 percent. With no early payment options to offset this, you could end up worse than if you’d never gotten the advance. 4. A Short-Term Unsecured Loan May Be a Better Option An unsecured bank loan is generally a less costly, more flexible option. These bank loans have fixed rates and terms with larger loan amounts. And, in most cases, the loan will offer the flexibility to access a line of credit whereby you can access the money in drafts as needed, rather than taking it all up front paying a high rate for money that isn’t currently needed.
According to Jackie Migliore, Senior Loan Officer at ARF Financial, “If a traditional bank loan is not an option, the preferred choice for working capital is a shortterm unsecured loan. This type financing provides full transparency, better rates, fixed payments and terms – allowing you to keep the additional profit generated from your hard work. With a cash advance, the more successful you are, the faster the cash provider gets paid, which vastly escalates the interest rate you are paying – and can be very disruptive to your cash flow.”
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Foods and other retailers are tackling food waste through efforts like food donation and ugly produce programs and green building initiatives, but the grocery industry as a whole must do more to address the problem, which, according to the United Nations, sees more than a third of all food produced across the world lost or wasted, Freshly co-founder and CEO Michael Wystrach writes. “For every grocer that’s making an effort to change, there’s another that has opted to ignore the issue at hand,” he writes. “The grocery store system needs to change before our supermarkets and landfills look like one in the same.” – Adapted from CNBC
Kroger Focuses on More Performance Growth
Despite Kroger’s 12 straight years of sales growth, the retailer is always looking for way to improve its performance, Chairman and CEO Rodney McMullen said. Kroger will continue to look for areas to trim costs so the retailer can provide customers with lower prices, fresher perishables and better service. “Our team is never satisfied with yesterday’s results. We are constantly challenging ourselves to do better,” McMullen said. – Adapted from Supermarket News
USE OUR DIRECTORY To Locate Businesses See pages 41-43
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Food Industry News® July 2016
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If you're planning your ad budget, you may want to consider a co-op plan. What's that? Co-op advertising is a cost sharing arrangement between a manufacturer and a retailer (you) where the retailer (you) places an ad that is partially paid for by the manufacturer in exchange for the manufacturer’s product being mentioned in the ad. ■ If you’re preparing your own ads, work with the free advertising professionals available at the media outlet you are using to prepare an ad you think will E. Formella, an innovator in the condiment category since 1909 appeal to the manufacturer. Keep in mind the now has the capability to manufacture, blend, cook and package image the manufacturer presents in its own ads. Sauces, Dressings and Condiments in our SQF Level 2 facility. ■ Make sure your company’s name stands out in Pack sizes include Retail, Food Service, Industrial and Institutional sizes. the ad. Your goal is not so much to sell the supplier’s product but to get customers into your store. ■ If there’s no established co-op program, pitch your ad campaign to the vendor anyway. www.formella.com ■ Expect vendors to help out. After all, you’re ● Tomato Sauce ● BBQ Sauce ● Pasta Sauce ● Pizza Sauce Dressings ● Condiments bringing them business. Last, to start using co-op advertising, ask your supFood Handlers Require Validation as of July 1 pliers what co-op programs they offer. Follow their Effective July 1, 2016, all food handlers (preparing or handling unpackaged rules carefully to be sure you get reimbursed. Some food, working with food equipment, utensils and food contact surfaces) other suppliers require that ads feature only their prodthan someone holding a food service sanitation manager certificate must re- ucts, not those of any other supplier; others ask that ceive or obtain training in basic food handling principals by July 1, 2016 or no competing products be included. It’s an effecwithin 30 days after employment. Certification is available through online tive plan for marketing because Co-oping is a smart food handler training and assessment programs. This effective, low cost, on- strategy to get your name known by the public so that when they think of a specific product or service, line program meets all the requirements of the state certification program. –Illinois Restaurant Association; see their ad on page 34 they think of your business: Win-win. There are many ways of increasing sales without Being prepared in spending a fortune. Everything from flyers to interbusiness means having net advertising is available, true, but to succeed, you financial funds available will need to hitch your message to the biggest and N E W should they be needed to brightest message delivery system available, and NEW! MAYO ! tide you over any rough when national ad dollars are being spent to promote WITH L IME spots. Debt load must a product, tying in your company name to their reMAYO never be stretched to tailer is a big helping hand.
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Bookshelf
SAVOR: Rustic Recipes Inspired by Forest, Field and Farm Ilona Opperheim; Artisan Books; $29.95; 272 pages ISBN: 978-1-57965-666-9 Ilona Oppenheim is a graphic designer, photographer, mom and home cook. Bringing her family’s life in Aspen to the printed page is both remarkable for its magestic images as with her appraoch to rustic, healthy, nonpackaged goodness. Learn how to escape into the elements of a serene life. See how we can mill our own oatmeal, corn bread and move back to the ancient grains that had no reliance on technology. Chapters dedicated to the elements (fire-cooking, foraging, growing) each yield recipes as well as a real appreciation of life in harmony with nature. It’s magnificent work, beautifully presented which makes these meals accessable locally by just about anyone, if your heart is open to it. Artian Books; recommended. MB
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Food Industry News® July 2016
7-Eleven Facts
l 7‑Eleven, Inc. is the world’s larg‑ est convenience store chain operating, franchising and licensing more than 56,600 stores in 18 countries, of which nearly 10,500 are in North America. The company has more outlets than any other retailer or food service pro‑ vider. l 7‑Eleven was the first to … oper‑ ate 24 hours a day … sell fresh‑brewed coffee in to‑go cups ... have a self‑serve soda fountain … and offer super‑size fountain drinks. l Slurpee® drink Obsessed: The #1 market in the world for Slurpee drink sales is Winnipeg, Manitoba, Canada, followed by the greater Detroit, Mich. area.
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l 7‑Eleven sells some 20 million Chicago Starting Wage Increase Reminder pizzas a year which is enough to give In accordance with Chicago’s Minimum Wage Law, a pizza to every person who lives in please note that the starting wage will increase to New York, Los Angeles, Chicago, Hous‑ $10.50 on July 1, 2016. Tipped employees will have ton and Philadelphia. a starting wage of $5.95. l 7‑Eleven sells 190 million fresh‑ –Illinois Restaurant Association; see their ad on page 34 baked donuts and pastries per year – enough to feed every person in the Smart management means utilizing your state of Virginia two dozen donuts! On personnel’s knowledge, keeping them involved average, 7‑Eleven sells 360 fresh bak‑ and asking their advice. A house is never ery items every minute. built with just one brick. l Approximately 25 percent of the U.S. population lives within one mile of a 7‑Eleven store. l 7‑Eleven sells 40 million gallons of milk each year – enough for lots of Refrigerated Warehouses milk mustaches! And enough to pour more than two glasses of milk for ev‑ Food Service ery man, woman and child in the Unit‑ Supermarket Refrigeration ed States at dinner. – Adapted from corp.7-eleven.com
Predicting the Next Big Cyber Changes
FAST COMPANY talked recently with CEO Hans Vestberg of the Swedish communi‑ cations company Ericsson. Because Ericsson builds products for the major telecom providers and cell‑phone makers, as well as hundreds of governments around the globe, Vestberg has inside knowledge of everybody’s plans—information he cannot specifically reveal but that informs his thinking about where our world is trending. “Today, there are 7.2 billion mobile subscriptions,” he says, “and only 2.9 billion peo‑ ple have broadband,” by which he means high‑speed Internet access. “But as technol‑ ogy advances, prices will fall. By 2020, 90% of the world’s population will be covered by mobile broadband networks. Another five to 10 years further, broadband will have universal reach.” The other big change will be security. Every company is a “tech company” today because we all use technology to operate (in the same way that we are all “electric” companies because we tap into that grid). We are all going to be much more vulner‑ able to cyberdisruption, whether from hackers or our own or others’ incompetence. That doesn’t mean we will all be disrupted, but it does mean that every enterprise will need cyberprotection in ways that haven’t historically been budgeted for. Costs will rise. Count on it. –Adapted from FAST COMPANY
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Plant-Based Replaces Vegan Vegan restaurants are becoming more subtle in their labeling, with terms like “plant-based” appearing on menus instead of vegan. Some restaurateurs don’t want to turn off customers who have bad associations with the word, while others simply find it to be a bad description of what they do. At Shouk in Washington, D.C., the idea isn’t to veganize foods, it’s about preparing excellent dishes that happen to be entirely plant-based. – Adapted from The Washington Post
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Chef Profile
Patrick Russ Seven Lions 130 S. Michigan, Chicago Birthplace: Indianapolis, Indiana Current Position: Executive Chef First Foodservice Job: Line Cook at Enrico’s Italian Restaurant in Indianapolis in 2005 Favorite Food: Florida Stone Crabs. I spent time as a child in Miami and my parents would take us to Joe’s Stone Crab to celebrate special occasions. I love the whole experience and ritual of wearing the bib and dipping the sweet crab flesh into the drawn butter and tangy sauce. It immediately takes me back to my childhood and evokes fond memories with my family. Memorable Customers: Being in the kitchen we don’t have as many opportunities to interact directly with the guests but we are privy to their special requests and dietary restrictions which can certainly get interesting and memorable. Stories include someone commenting that the ice cream was too cold or a woman with sensitive teeth asking us to microwave her salad. Worst Part of Job: Balancing work with home life. Working in the kitchen includes long hours and I wish I had more time to spend with my girlfriend. She also works in the industry so at least our hours are somewhat similar but it would be nice to have more time together. Most Humorous Kitchen Mishap: We had someone come in for a job interview and we asked him to wait at the bar. Upon retrieving him, he had decided to help himself to a drink and was at the host stand making personal phone calls. Needless to say, we did not hire him but that was pretty funny. Favorite Food to prepare: I really enjoy preparing seafood. I try to find preparations that enhance without overpowering the natural flavors. What part of the job gives the most pleasure: I like to focus on the reinterpretation of simple, rustic cuisine by practicing complex methods and playful presentations and by always emphasizing the importance of balance between flavor and texture. If you couldn’t be a chef, what would you be and why: Marine biologist or a profession that would put me on the water. I think you can sense a theme with me here. I lived in Miami as well as Seattle. I feel most at home near the water. Best advice you ever got was: Trust your instincts. You know when something is not right so don’t put out a product that is wrong. Never convince yourself otherwise. If it’s not right, it’s not right - start over. Where do you like to vacation: Well you know I’m going to say some place near the water. My happy place is Key Biscayne in Florida. There is something very calming and peaceful about the ocean. It’s very relaxing and makes you feel a million miles away from the pressures of a hot kitchen. What do you enjoy most about FIN: It’s a comprehensive look at the industry and features up-and-coming news in a great format.
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Time Management For Sales Reps Train your reps to put time on their calendar to get organized. Spend 15 minutes at the end of the day planning what you will do tomorrow. Focus on revenue generating activity but don’t tip the scale too far towards your quota. You can’t afford to neglect accounts. You never know which account could be your next big deal. You also can’t neglect your own development. Make time for training, mentorship, and practice. Sales is a process. To be great you need to master each step, otherwise your efforts will not lead to results. The steps of our process typically begin with prospecting, followed by discovery to better understand the prospect’s needs. This serves as proof that you can solve their challenges, negotiation, and implementation.
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The Importance of Serving Award Winning Pizza With competition facing Chicagoland restaurants and pizzerias like never before, many foodservice operators have discovered the benefits to improving quality. And, with Chicago being the pizza capitol of the US, never has it been more important to serve great pizza. But everyone thinks their pizza is great, right? Wrong. This is one of the primary reasons that the Via Pizzeria 123 line of products were created. The company, based in Chicago now offers foodservice operators convenient easy-to-use mixes for pizza sauce, pizza dough, pizza crust and pizza sausage flavoring. Founded by two world champion Pizza makers Gino and Lennie
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Health Notes ■ 35 to 40 per cent of binge eating disorder sufferers are male. ■ Sitting in front of the TV screen for five hours or longer a day doubles the risk of dying from pulmonary embolism. ■ The more often seniors see family and friends, the less likely they are to develop depressive symptoms ■ People over 50— and women in particular—are often advised to take calcium pills to avoid broken bones. After considering more than 40 previous studies, a systematic review out of New Zealand has concluded this precautionary measure isn’t necessary. “There is currently no evidence that increasing calcium intake prevents fractures,” the researchers wrote. In short, calcium supplewww.deliveryconcepts.com ments may not be worth it unless you suffer from a severe calcium deficiency.
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Many thanks to our friends who stopped by our NRA Show booth. Thank you for your support! We proudly served over 4000 sandwiches. Pictured above is George Kanavos, Bob Geocaris and Al Salgado
How Long Will Vehicle Graphics Last? There are multiple factors involved in determining the lifespan of any vehicle graphic, but in general, a quality installation can be expected to last 5 years, occasionally longer. Here are some of the things that can shorten or lengthen the life of an adhesive vinyl wrap or decal. Material – There are hundreds of grades of material designed for many uses. Using the wrong material for the job, such as a shortterm vinyl for a long-term application, will cut the life of any vehicle graphic. Installation – Proper installation with approved tools is crucial. A poor installation will make for a short term graphic. Climate – Areas with extremely high temperatures and above average direct sunlight will take their toll on vehicle finishes whether it’s paint or vinyl. Areas with high levels of contaminants in the air, or on the
july 2016 33-40.indd 35
road, as well as, high saltwater concentration can adversely affect the vinyl. Care – Improper care, or the lack thereof, will lead to a damaged finish—same with paint. Substrate – The condition of the vehicle can and will affect the vehicle graphic. Attempting to cover rust and damage with graphics will most often not hide the damage and hasten the death of the material. Can Vehicle Graphics be applied over Body Damage? And some materials are difficult to impossible to cover, for example, Can Adhesive Vinyl be applied to Plastic? Use – Vehicle graphics applied to work vehicles can be affected by the work. For example, tankers that haul petroleum products can be damaged by petroleum products allowed to spill and sit on the vinyl. Construction equipment that digs, pushes, and grates may be scraped and cut by dirt and gravel. Conversely, graphics on a show car that sits inside may last
for years. Lamination – Some vinyl’s don’t accept clear coat or lamination, however, most do and protecting the finish with an over-laminate will extend the life of the vinyl. Vertical vs. horizontal exposure – Where the graphics are placed on a vehicle makes a difference. Horizontal surfaces such as hoods and roofs take more direct sunlight and may
fade sooner than vertical surfaces such as doors. Adhesive vinyl provider Avery Dennison has this to say, “On average, Avery Dennison vehicle wraps that are properly installed will not fade, crack or peel for up to 5 years in most locations.” In Wrap film series 1080 3M shares these factors that affect graphic performance life. “The actual performance
life of a graphic is affected by: • Selection, condition and preparation of the substrate. • Surface texture. • Application methods. • Angle and direction of sun exposure. • Environmental conditions. • Cleaning or maintenance methods.” – American Graphics
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Chefs Hall of Fame 2016 Culinary Experience Crystal Gardens ~ Navy Pier 700 E. Grand, Chicago 5:00—9:30pm
Ticket Prices: Current Date thru May 31st: $50 June 1st thru July 31st: $60 August 1st thru October 13th: $80 At the Door: $95 Table of 10 VIP Premier Seating: $995 Purchase Tickets at: www.chicagoculinarymuseum.org
Sponsorship Packages: $2,500 to $7,500 Program Journal Ad Prices: $125 to $400 ~ Complimentary Cocktail Bar ~ Wandering feast prepared by local restaurants and past chef inductees ~ Silent Auction ~ Live Entertainment ~ $15.00 at Riva Restaurant For more information or to donate silent auction items, contact: Carmella Anello 630-290-7008 ~ chicagomuseumchof@yahoo.com Industry Legend Charles Mok ~ Dreamers Gourmet ~
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Customized T he Ch ic a g o C ul ina r y M McPick 2 aOptions n d Che f s H a ll o f Fa m at McDonald’sP O B o x 3 3 6
e wchange Le no x, IL 60 451 McDonald’s N will its promotional McPick www.thechicagoculinarymuseum 2 menu to give 6 opera30-290-7008 tors a chance to include items that are popular with local customers. The new menu at all eateries will include the Big Mac, 10-piece Chicken McNuggets and Filet-O-Fish, and operators will be allowed to add up to three more items of their choosing. – Adapted from The Chicago Tribune
Interruptions Some bosses don’t fully get the way they sabotage productivity. Here’s how to stop (most of) it: 1. Plan for it. Add time estimates to include interruptions. 2. Log them. It’s essential to explain why something got stopped. 3. Say no. To stop being dumped on, show what you’re scheduling already.
Vienna Beef Inducts The Original George’s Gyros Spot Vienna Beef has inducted The Original George’s Gyros Spot, 325 N Calumet Rd., Chesterton, IN., into the Vienna Beef Hot Dog Hall of Fame on Wednesday, May 25th, 2016. Twenty years ago, Louis and Anastasia Pallas and their teenage son Paul bought a four year old little hot dog and gyros stand in Northwest Indiana. Paul graduated with a finance degree from college and was enthusiastic to help run, shape and grow his family business. Ten years later, with business doing quite well, they decided to tear down ‘the little yellow barn’ called The Original Georges Gyros Spot and build a place four times the size. The new location has a dining room that seats more than one hundred customers. The expansion is credited to the fact that since the very beginning, George’s has created a great high quality reputation. They have been serving three generations of customers; many of whom have become friends as well as patrons. The local Post Tribune has awarded George’s with “Best Area Hot Dog” honors along with many other local accolades and awards. The Pallas family supports numerous little leagues and other local sports. They have hosted pancake breakfasts for charities and also sponsor YMCA and local theatre events. They are active in the Chesterton area Lions Club and Chamber of Commerce.
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Food Industry News® July 2016
ACCOUNTANTS BDO (Formerly SS&G)............................... Baker Tilly .................................................. Chamlin, P C .............................................. ACCOUNTING FIRMS Parhas & Associates .....................Page 04 ADVERTISING Food Industry News ................................... AIR CONDITIONING-SYSTEMS CLEANING Olympia Maintenance ................................ AIR FILTERS-SALES & SERVICE Averus ........................................................ Olympia Maintenance ................................ ARCHITECTS Sarfatty Associates .................................... ASIAN FOOD PRODUCTS Eastland Food Corporation ........................ Kikkoman Sales USA ................................. ASSOCIATIONS GARC............................................Page 11 Illinois Restaurant Association ......Page 34 ATM MACHINES Meirtran ATM.................................Page 03 ATTORNEYS Dregerlaw................................................... Scharf Banks Marmor ................................ Tabahi Law ................................................. AUCTIONEERS Bob King Auctions .........................Page 14 AWARDS Classic Design Awards .............................. AWNINGS & CANOPYS Chesterfield Awnings ....................Page 22 Universal Awnings & Signs ........................
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847-824-4006 312-729-8100 847-583-8800 708-430-4545 847-699-3300 708-344-0344 800-393-8287 708-344-0344 847-920-1100 630-633-2470 630-954-1244 847-824-6941 312-787-4000 800-382-5737 312-322-0955 312-662-4897 847-260-8182 847-363-2268 847-470-0855 312-666-0400 773-887-3935
BAKERS-WHOLESALE Gerhard’s European Desserts ......Page 21 Gonnella Baking Co ......................Page 13 IL Mulino di Valenzano Bakery ......Page 37 Eli’s Cheesecakes...................................... JR Dessert Bakery ..................................... Julius Meinl Coffee N Tea .......................... Lezza Spumoni & Desserts........................ Milano Baking Company ............................ BAKERY EQUIPMENT Leach Food Equipment Dist..........Page 20 BAKERY-PRODUCTS Instantwhip Chicago......................Page 37 BAKLAVA Libanais Sweets ......................................... BANKING Ridgestone Bank........................................ BANNERS Universal Awnings & Signs ........................ BANNERS & POSTERS Accurate Printing........................................ BAR SPOTTING/HOSPITALITY SECURITY Petritis Group Inc IL Lic 117001002 ........... BAR STOOLS Chicago Booth ..............................Page 12 Waco Manufacturing .................................. BAR SUPPLIES Ramar Supply Co..........................Page 04 BATCH FREEZERS Kool Technologies .........................Page 06 BEEF New S B L INC ........................................... BEVERAGES Lifestyle Beverages....................................
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847-234-0023 312-733-2020 773-934-1625 773-736-3417 773-465-6733 773-954-7571 708-547-5969 800-495-BUNS 815-712-7707 800-933-2500 847-329-5060 847-805-9520 773-887-3935 708-824-0058 847-705-6619 773-378-8400 312-733-0054 708-233-0808 630-483-2256 773-376-8280 630-941-7000
BOOTHS Chicago Booth ..............................Page 12 Waco Manufacturing .................................. BOOTHS-UPHOLSTERERS Chicago Booth ..............................Page 12 BOX COMPANIES-CORRUGATED Wertheimer Box Corporation ........Page 32 BREAD & ROLLS Gonnella Baking Co ......................Page 13 IL Mulino di Valenzano Bakery ......Page 37 BREAD MIX Via Pizzeria 1 2 3 ....................................... BREAKFAST SAUSAGE Fontanini .......................................Page 05 BREAKFAST-FOODS Menza Foods ................................Page 47 BUTTER-CLARIFIED Danish Maid Butter Co ..................Page 04 BUTTER-PREPORTIONED-WHIPPED Danish Maid Butter Co ..................Page 04 CABLE TV-SALES & INSTALLATION Prime Time Sports ..................................... CALAMARI Fisherman’s Pride .........................Page 07 CARPET, RUG & UPHOLSTERY CLEANING Sexton Complete Care............................... CASH REGISTERS & SUPPLIES Schmaus Cash Register & POS ................ CATERING-VEHICLES DCI Central ...................................Page 34 CELLULAR EQUIPMENT & SERVICE Sprint Store by Air 1 Wireless .......Page 27 CHAIRS-COMMERCIAL Chicago Booth ..............................Page 12 Waco Manufacturing ..................................
773-378-8400 312-733-0054 773-378-8400 312-829-4545 312-733-2020 773-934-1625 847-727-6200 708-485-4800 630-230-0332 773-731-8787 773-731-8787 847-637-3500 800-543-2110 847-827-1188 847-675-6066 800-468-7478 630-514-9333 773-378-8400 312-733-0054
CHARCOAL Charcoal Supply Company ........................ CHEESECAKES Eli’s Cheesecakes...................................... CHICKEN-PROGRAMS FSI/Foodservice Solutions ......................... CHILI Captain Ken’s Foods.....................Page 18 CIGARS Pacific Cigar Company .................Page 40 CLASSIFIED ADVERTISING Food Industry News ................................... CLEANING PRODUCTS Reckitt Benckiser-Professional .................. SuperClean ................................................ CO-PACKERS T F Processors........................................... COFFEE Ronnoco Coffee ............................Page 20 Farmer Brothers Coffee ............................. COFFEE & TEAS Royal Cup Coffee..........................Page 04 Julius Meinl Coffee N Tea .......................... True Brew Outfitters ................................... COFFEE HOUSE PRODUCTS True Brew Outfitters ................................... COFFEE ROASTERS Tec Foods Inc................................Page 30 Passion House Coffee Roasters ................ Tugboat Coffee .......................................... COFFEE-GOURMET & SPECIALTY Julius Meinl Coffee N Tea .......................... True Brew Outfitters ...................................
312-642-5538 773-736-3417 847-719-6088 800-510-3811 630-972-1189 847-699-3300 800-560-6619 847-361-0289 847-709-2600 630-669-2885 312-437-1818 630-254-3365 773-954-7571 773-252-7000 773-252-7000 773-638-5310 312-733-3998 630-390-6613 773-954-7571 773-252-7000
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Page 42 COLD STORAGE Perishable Distribution Solutions ............... COLD STORAGE-PORTABLE Portable Cold Storage...................Page 24 COMMUNICATIONS APLM Distributing .........................Page 09 CONSTRUCTION COMPANIES Walter Daniels Construction .........Page 16 CONSULTING & DESIGN A D E Foodservice Equipment ................... CONTRACT LABOR SERVICES Atlas Employment Services ..........Page 19 CORNED BEEF HASH Menza Foods ................................Page 47 CORNED BEEF-FRESH Vienna Beef ..................................Page 12 EX-Cel Corned Beef .................................. CORPORATE GIFTS Vienna Beef ..................................Page 12 CREDIT CARD PROCESSOR Worldpay .......................................Page 06 DAIRY-PRODUCTS Instantwhip Chicago......................Page 37 DECOR & DESIGN Zap Props .................................................. DELIVERY-VEHICLES DCI Central ...................................Page 34 DESSERTS Gerhard’s European Desserts ......Page 21 Algelato Chicago ........................................ Eli’s Cheesecakes...................................... DIRECT MAIL PROGRAMS Food Industry News ................................... DIRECTV Prime Time Sports ..................................... DISHWASHER-LEASING & RENTAL Cintas Corporation ..................................... DISTRIBUTOR SALES REPS Jeff Goworowski......................................... DRAPERY CLEANING ON SITE Sexton Complete Care............................... DUCT CLEANING Enviromatic Corp of America ........Page 35 Averus ........................................................ Olympia Maintenance ................................ ELECTRICAL REPAIR & MAINTENANCE Mackay Heating & Mechanical......Page 22 EMPLOYEE BENEFITS PROVIDERS Trinet .......................................................... EMPLOYEE SERVICE OUTSOURCING Trinet .......................................................... ENERGY BROKER Century Energy Solutions .............Page 20 ENERGY MANAGEMENT SYSTEMS Zone Mechanical...........................Page 31 ERP SOFTWARE-FOR DISTRIBUTORS TopshelfDS....................................Page 28 ETHNIC FOODS Kikkoman Sales USA ................................. FAUCETS Faucet Shoppe The ......................Page 10 FILTERS-EXHAUST SYSTEMS Averus ........................................................ Olympia Maintenance ................................ FIRE ALARM REPAIR & TESTING Valley Fire Protection ................................. FIRE SUPRESSION SYSTEMS Averus ........................................................ Fox Valley Fire & Safety............................. FIRE-EXTINGUISHERS Averus ........................................................ FIRST AID-EQUIPMENT & SUPPLIES Affirmed Medical Service ........................... FLATBREADS Grecian Delight Foods ...............................
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CLASSIFIEDS 888-491-1641 800-535-2445 866-758-0058 773-775-0170 630-628-0811 847-671-1557 630-230-0332 773-278-7800 312-666-2535 773-278-7800 312-887-0276 800-933-2500 773-376-2278 800-468-7478 847-234-0023 847-455-5355 773-736-3417 847-699-3300 847-637-3500 630-543-3666 773-851-7833 847-827-1188 847-729-8000 800-393-8287 708-344-0344 847-381-0448 888-874-6388 888-874-6388 630-817-3164 708-388-1370 770-883-7441 630-954-1244 773-478-3890 800-393-8287 708-344-0344 630-761-3168 800-393-8287 847-695-5990 800-393-8287 847-322-9185 847-364-1010
FLOOR CLEANING-REFINISH & REPAIR Sexton Complete Care............................... 847-827-1188 FLOOR MAINTENANCE Sexton Complete Care............................... 847-827-1188 FLOORS-SALES & REPAIRS Customcrete LLC ....................................... 847-651-9699 FOOD BROKERS UJ Marketing .............................................. 847-668-9068 FOOD DISTRIBUTORS Christ Panos Foods ......................Page 26 312-421-6100 Devanco Foods .............................Page 35 847-228-7070 Tec Foods Inc................................Page 30 773-638-5310 Anichini Brothers ........................................ 312-644-8004 Grecian Delight Foods ............................... 847-364-1010 Kronos Foods............................................. 800-621-0099 FOOD EQUIPMENT Bob King Auctions .........................Page 14 847-363-2268 FOOD PRODUCTS Menza Foods ................................Page 47 630-230-0332 Tec Foods Inc................................Page 30 773-638-5310 Grecian Delight Foods ............................... 847-364-1010 Yen’s Foodservice ...................................... 312-259-9150 FOOD PRODUCTS-PREPARED Captain Ken’s Foods.....................Page 18 800-510-3811 FOOD-DISTRIBUTION SOFTWARE TopshelfDS....................................Page 28 770-883-7441 FOOD-PRODUCTION SOFTWARE TopshelfDS....................................Page 28 770-883-7441 FOODSERVICE EQUIPMENT Leach Food Equipment Dist..........Page 20 815-712-7707 800-210-5895 March Quality Used & New Equip Page 15 Thunderbird Food Machinery ........Page 31 866-451-1668 Losurdo Inc ................................................ 630-833-2828 FOODSERVICE EQUIPMENT & SUPPLIES Boelter Foodservice Equip & SupplyPage 23 888-263-5837 FOODSERVICE EQUIPMENT-REPAIR Mackay Heating & Mechanical......Page 22 847-381-0448 888-908-5600 CSI - Coker Service Inc ............................. Cobblestone Ovens ................................... 847-635-0172 FOODSERVICE- LAYOUT & DESIGN A D E Foodservice Equipment ................... 630-628-0811 Losurdo Inc ................................................ 630-833-2828 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 04 708-233-0808 FREEZER & REF TRAILER RENTAL/LEASING Portable Cold Storage...................Page 24 800-535-2445 FREEZERS-ALL TYPES Custom Cooler & Freezer .............Page 08 630-879-3131 FRYERS FSI/Foodservice Solutions ......................... 847-719-6088 GASKET REPLACEMENT SERVICE Hands on Gaskets & Hardware ................. 708-641-7007 GELATO Palazzolo’s Artisan Dairy ..............Page 22 800-4GE-LATO Algelato Chicago ........................................ 847-455-5355 GELATO EQUIPMENT & SUPPLIES Kool Technologies .........................Page 06 630-483-2256 Palazzolo’s Artisan Dairy ......................... Page 22 800-4GE-LATO GENERAL CONTRACTORS Walter Daniels Construction .........Page 16 773-775-0170 GIARDINERA Natali Brand ............................................... 847-668-6590 GIARDINIERA Authentic Barnds...........................Page 21 708-749-5430 E Formella & Sons ........................Page 30 630-873-3208 V Formusa Company ................................. 847-813-6040 GLASSWARE-CUSTOM PRINTED Maximum Business Solutions .................... 219-933-1809 GLYCOL REFRIGERATION SYSTEM & REPAIR Mackay Heating & Mechanical......Page 22 847-381-0448 GOURMET-FOOD PRODUCTS Viola Imports .............................................. 847-690-0790
Food Industry News® July 2016 GPS VEHICLE TRACKING Sprint Store by Air 1 Wireless .......Page 27 630-514-9333 GRASSFED BEEF Tallgrass Beef Company ...............Page 03 312-846-1361 GREASE REMOVAL SERVICE Kaluzny Bros Inc ........................................ 815-744-1453 GREASE TRAP PUMPING SERVICE Tierra Environmental.....................Page 32 888-551-1998 Kaluzny Bros Inc ........................................ 815-744-1453 GREASE-EXHAUST CLEANING Enviromatic Corp of America ........Page 35 847-729-8000 Averus ........................................................ 800-393-8287 Olympia Maintenance ................................ 708-344-0344 GREEK FOOD PRODUCTS Devanco Foods .............................Page 35 847-228-7070 Grecian Delight Foods ............................... 847-364-1010 Kronos Foods............................................. 800-621-0099 Olympia Food Industries ............................ 773-735-2250 GYROS Devanco Foods .............................Page 35 847-228-7070 Grecian Delight Foods ............................... 847-364-1010 Kronos Foods............................................. 800-621-0099 Olympia Food Industries ............................ 773-735-2250 H/R-HUMAN RESOURCE SERVICES Trinet .......................................................... 888-874-6388 HAMBURGER PATTY MANUFACTURER Devanco Foods .............................Page 35 847-228-7070 HAND HELD TWO WAY RADIOS APLM Distributing .........................Page 09 866-758-0058 HEATING & AIR CONDITIONER SERVICE & REP Mackay Heating & Mechanical......Page 22 847-381-0448 Mechanical 24 ...............................Page 14 847-987-9738 HEATING & COOLING-INSTALLATION & REPAIR Polar Refrigeration ..................................... 630-670-6890 HOOD & EXHAUST-CLEANING Enviromatic Corp of America ........Page 35 847-729-8000 Averus ........................................................ 800-393-8287 Olympia Maintenance ................................ 708-344-0344 HOOD & EXHAUST-SYSTEMS Belvin/J&F Sheet Metal Co ........................ 312-666-5222 HOOD SYSTEMS-FIRE Averus ........................................................ 800-393-8287 HOT DOGS Vienna Beef ..................................Page 12 773-278-7800 Crawford Sausage ..................................... 773-277-3095 Red Hot Chicago........................................ 800-249-5226 HUMAN RESOURCES ADP............................................................ 847-502-4210 HUMMUS & SPREADS Grecian Delight Foods ............................... 847-364-1010 ICE CREAM Chocolate Shoppe Ice Cream .......Page 25 608-221-8640 Fox Valley Farms ..........................Page 16 630-231-3005 Homer’s Gourmet Ice Cream ........Page 08 847-251-0477 Instantwhip Chicago......................Page 37 800-933-2500 Palazzolo’s Artisan Dairy ......................Page 22 800-4GE-LATO Algelato Chicago ........................................ 847-455-5355 ICE CREAM-EQUIPMENT & SUPPLY Kool Technologies .........................Page 06 630-483-2256 ICE CREAM-YOGURT Instantwhip Chicago......................Page 37 800-933-2500 ICE MACHINE REPAIR & SANITIZING Ice Solutions 24 ......................................... 847-807-3385 Major Appliance Service ............................ 708-447-4100 ICE MACHINES-SALES-RENTAL OR LEASING Empire Cooler Service ..................Page 33 312-733-3900 ICE-MAKING EQUIPMENT/REPAIR & SERVICE Mackay Heating & Mechanical......Page 22 847-381-0448 ICE-SCULPTURE AAA Nadeau’s Ice Sculptures .................... 708-366-3333 INSURANCE Jos Cacciatore & Company ..........Page 09 312-259-8200 Northern Underwriting Manager....Page 18 815-226-9353 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 ...................................... 312-917-8610
INSURANCE SERVICES Northern Underwriting Manager....Page 18 815-226-9353 INSURANCE-INDUSTRIAL & COMMERCIAL Jos Cacciatore & Company ..........Page 09 312-264-6055 INSURANCE-RESTAURANT Heil & Kay Insurance Agency..................... 847-258-5310 INTERIOR DESIGNERS Sarfatty Associates .................................... 847-920-1100 INTERNET ADVERTISING Food Industry News ................................... 847-699-3300 ITALIAN BEEF Authentic Brands...........................Page 21 708-749-5430 Devanco Foods .............................Page 35 847-228-7070 Fontanini .......................................Page 05 708-485-4800 Serrelli’s Foods .............................Page 16 877-385-BEEF Bari Beef .................................................... 847-305-0056 Grecian Delight Foods ............................... 847-364-1010 Red Hot Chicago........................................ 800-249-5226 ITALIAN FOOD SPECIALTIES E Formella & Sons ........................Page 30 630-873-3208 Natali Brand ............................................... 847-668-6590 ITALIAN SAUSAGE Devanco Foods .............................Page 35 847-228-7070 Fontanini .......................................Page 05 708-485-4800 Anichini Brothers ........................................ 312-644-8004 JANITOR-SUPPLIES Ramar Supply Co..........................Page 04 708-233-0808 JAPANESE-FOOD PRODUCTS Kikkoman Sales USA ................................. 630-954-1244 JUICERS-FRUIT & VEGETABLES Berkel Midwest........................................... 800-921-9151 KID’S ACTIVITIES Wikkistix ..................................................... 800-869-4554 KITCHEN-EXHAUST SYSTEMS/CLEANING Enviromatic Corp of America ........Page 35 847-729-8000 Averus ........................................................ 800-393-8287 Olympia Maintenance ................................ 708-344-0344 KNIFE-SHARPENING SERVICE Cozzini Inc ................................................. 888-846-7785 Maestranzi Brothers ................................... 708-867-7323 LAW FIRMS Dregerlaw................................................... 312-322-0955 LINEN SUPPLY & RENTAL SERVICE Cosmopolitan Textile .................................. 773-254-6100 Mickey’s Linen ........................................... 773-545-7211 LIQUOR LIABILITY/AUTO/UMBRELLA Northern Underwriting Manager....Page 18 815-226-9353 LIQUOR LICENSE ASSISTANCE Daniel Rubinow License Law Group .......... 773-809-5409 LIQUOR-WHOLESALE Peerless Liquors ........................................ 773-378-3908 LOGISTICS COMPANIES Perishable Distribution Solutions ............... 888-491-1641 MANUFACTURERS REPRESENTATIVES Vicki Righeimer & Associates .................... 847-899-8146 MARINADES-FOR MEATS CRM North America ......................Page 10 708-603-3475 MARKETING-SERVICES Illinois Royalty ............................................ 630-487-1485 MAYONNAISE Columbus Vegetable Oils..............Page 48 773-265-6500 MEAT PROCESSING EQUIP SALES & SERVICE Berkel Midwest........................................... 800-921-9151 MEAT-SMOKED Nueske Applewood Smoked Meats ........... 800-382-2266 MEAT-WHOLESALE Devanco Foods .............................Page 35 847-228-7070 Greenridge Farms .........................Page 08 847-434-1803 Tallgrass Beef Company] ..............Page 03 312-846-1361 Anichini Brothers ........................................ 312-644-8004 R Whittingham & Son Meats ...................... 708-371-1650 MEATBALLS Authentic Brands...........................Page 21 708-749-5430 Bari Beef .................................................... 847-305-0056 MEATS-NATURAL Greenridge Farms .........................Page 08 847-434-1803
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Food Industry News® July 2016 MEDICAL SUPPLIES Affirmed Medical Service ........................... 847-322-9185 MEDITERRANEAN FOODS Grecian Delight Foods ............................... 847-364-1010 MENUS-CUSTOM PRINTED Accurate Printing........................................ 708-824-0058 MILK Instantwhip Chicago......................Page 37 800-933-2500 MYSTERY SHOPPING/HOSPITALITY SECURITY Petritis Group Inc IL Lic 117001002 ........... 847-705-6619 NAME-PLATES & TAGS Classic Design Awards .............................. 847-470-0855 NUTS Classic Snacks & Brainy Oats ................... 630-871-8090 OATMEAL-SINGLE SERVE Classic Snacks & Brainy Oats ................... 630-871-8090 OIL FILTRATION DEVICES Vito Fryfilter ...................................Page 29 847-859-0398 OIL-FRYING Chef Mac Culinary Cooking Oils ...Page 24 708-945-9150 OILS & FATS-COOKING Columbus Vegetable Oils..............Page 48 773-265-6500 Salad Oils International Corp ..................... 773-261-0500 OILS & SHORTENING Chef Mac Culinary Cooking Oils ...Page 24 708-945-9150 773-265-6500 Columbus Vegetable Oils..............Page 48 OILS & VINEGAR Pastorelli Foods ....................................... Page 03 800-SOS-AUCY OILS-COOKING/BULK Columbus Vegetable Oils..............Page 48 773-265-6500 Salad Oils International Corp ..................... 773-261-0500 OLIVE OILS Columbus Vegetable Oils..............Page 48 773-265-6500 773-261-0500 Salad Oils international Corp ..................... ORGANIC FOODS Pastorelli Foods ............................Page 03 800-SOS-AUCY OVEN REPAIR & MAINTENANCE Mackay Heating & Mechanical......Page 22 847-381-0448 OVENS-SALES & SERVICE Cobblestone Ovens ................................... 847-635-0172 PACKAGING Sunshine Supply Company...........Page 24 773-927-2828 PACKAGING SPECIALISTS Wertheimer Box Corporation ........Page 32 312-829-4545 PAINTING & HANDYMAN SERVICES Schubert Painting....................................... 847-606-9660 PANCAKE-BATTER & MIX Tec Foods Inc................................Page 30 773-638-5310 PAPER-PRODUCTS Ramar Supply Co..........................Page 04 708-233-0808 PARTY-FAVORS & SUPPLIES Ramar Supply Co..........................Page 04 708-233-0808 PASTA-FRESH AND FROZEN Pastafresh Home Made Pasta ................... 773-745-5888 PASTRIES-WHOLESALE Gerhard’s European Desserts ......Page 21 847-234-0023 Julius Meinl Coffee N Tea .......................... 773-954-7571 PATTY MACHINES/FOOD FORMERS Berkel Midwest........................................... 800-921-9151 PAYROLL SERVICES ADP............................................................ 847-507-4210 Trinet .......................................................... 888-874-6388 PEST CONTROL/PEST ELIMINATION Mc Cloud Services ........................Page 14 800-332-7805 Presto X Pest Control ................................ 888-627-5772 PHONES-CELLULAR Sprint Store by Air 1 Wiresless .....Page 27 630-514-9333 PICKLES & RELISH Vienna Beef ..................................Page 12 773-278-7800 PITA BREAD Grecian Delight Foods ............................... 847-364-1010 PIZZA CRUST MIX Via Pizzeria 1 2 3 ....................................... 847-727-6200 PIZZA SAUCE SEASONINGS Via Pizzeria 1 2 3 ....................................... 847-727-6200 PIZZA SUPPLY DISTRIBUTORS Anichini Brothers ........................................ 312-644-8004
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PLAQUES Classic Design Awards .............................. 847-470-0855 PLUMBING SUPPLIES Faucet Shoppe The ......................Page 10 773-478-3890 POINT OF SALE SUPPLIES Schmaus Cash Register & POS ................ 847-675-6066 POINT OF SALE SYSTEMS Retail Control Solutions ............................. 630-521-9900 Schmaus Cash Register & POS ................ 847-675-6066 POLISH SAUSAGE Harczak Sausage Company ...................... 773-631-8400 POULTRY-FRESH New S B L INC ........................................... 773-376-8280 PRESSURE WASHING Olympia Maintenance ................................ 708-344-0344 PRINTING-CUSTOM ITEMS Accurate Printing........................................ 708-824-0058 PRIVATE LABEL FOOD MANUFACTURERS E Formella & Sons ........................Page 30 630-873-3208 Milano Baking Company ............................ 800-495-BUNS T F Processors........................................... 847-709-2600 PRODUCE DISTRIBUTORS Premier Produce ........................................ 847-678-0780 PRODUCE-LOCALLY GROWN Nichols Farm & Orchard ............................ 815-236-1615 PUBLISHING Food Industry News ................................... 847-699-3300 RE-UPHOLSTERY Chicago Booth ..............................Page 12 773-378-8400 REFRIGERATED TRAILER RENTAL/LEASING Portable Cold Storage...................Page 24 800-535-2445 REFRIGERATION EQUIP SERVICE & REPAIR Mackay Heating & Mechanical......Page 22 847-381-0448 Mechanical 24 ...............................Page 14 847-987-9738 CSI - Coker Service Inc ............................. 888-908-5600 REFRIGERATION SERVICE Zone Mechanical...........................Page 31 708-388-1370 REFRIGERATION SYSTEMS-INDUSTRIAL Zone Mechanical...........................Page 31 708-388-1370 REFRIGERATION SYSTEMS-SUPERMARKET Zone Mechanical...........................Page 31 708-388-1370 REFRIGERATION UNITS-MOBILE Kingtec Midwest ............................Page 08 708-597-2200 REFRIGERATION-EQUIP/COMMERCIAL Custom Cooler & Freezer .............Page 08 630-879-3131 REFRIGERATION-INSTALLATION & REPAIR Polar Refrigeration ..................................... 630-670-6890 REMODELING & NEW CONSTRUCTION Walter Daniels Construction .........Page 16 773-775-0170 RESTAURANT EQUIPMENT FSI/Foodservice Solutions ......................... 847-719-6088 Losurdo Inc ................................................ 630-833-2828 RESTAURANT EQUIPMENT & SUPPLIES Boelter Foodservice Equip & SupplyPage 23 888-263-5837 Custom Cooler & Freezer .............Page 08 630-879-3131 Olympic Store Fixtures..................Page 27 773-585-3755 Ramar Supply Co..........................Page 04 708-233-0808 800-921-9151 Berkel Midwest........................................... Gatorchef.com ........................................... 888-94G-ATOR RESTAURANT EQUIPMENT REPAIR SERVICE Mackay Heating & Mechanical......Page 22 847-381-0448 Berkel Midwest........................................... 800-921-9151 CSI - Coker Service Inc ............................. 888-908-5600 Cobblestone Ovens ................................... 847-635-0172 Major Appliance Service ............................ 708-447-4100 RESTAURANT EQUIPMENT-NEW & USED Bob King Auctions .........................Page 14 847-363-2268 March Quality Used & New Equip Page 15 800-210-5895 RESTAURANT REAL ESTATE SALES John Moauro/Realty Executives ................ 708-361-1150 Kudan Group Inc ........................................ 312-575-0480 Nick Dibrizzi/Coldwell Banker .................... 708-562-9328 Pontarelli & Company ................................ 847-778-3571 RESTAURANT-DESIGNERS A D E Foodservice Equipment ................... 630-628-0811 Losurdo Inc ................................................ 630-833-2828 Sarfatty Associates .................................... 847-920-1100
Page 43 RESTAURANTS La Scarola Restaurant ............................... 312-243-1740 Pita Inn Restaurants .................................. 847-677-0211 RESTROOM-SANITIZING & DEODORIZING Reckitt Benckiser-Professional .................. 800-560-6619 SALAD-DRESSINGS & OILS 773-265-6500 Columbus Vegetable Oils..............Page 48 Tec Foods Inc................................Page 30 773-638-5310 SANITATION TRAINING Illinois Restaurant Association ......Page 34 312-787-4000 Food Industry Training ............................... 630-690-3818 SATELLITE TV SYSTEMS Prime Time Sports ..................................... 847-637-3500 SAUSAGE 773-278-7800 Vienna Beef ..................................Page 12 Anichini Brothers ........................................ 312-644-8004 Crawford Sausage ..................................... 773-277-3095 Red Hot Chicago........................................ 800-249-5226 SAUSAGE MAKING CLASSES CRM North America ......................Page 10 708-603-3475 SAUSAGE PRODUCTS 847-434-1803 Greenridge Farms .........................Page 08 SBA LOANS Ridgestone Bank........................................ 847-805-9520 SCALES Berkel Midwest........................................... 800-921-9151 SEAFOOD Fisherman’s Pride .........................Page 07 800-543-2110 SEASONINGS & SEASONING BLENDS 708-603-3475 CRM North America ......................Page 10 SEATING Waco Manufacturing .................................. 312-733-0054 SEATING REPAIRS Express Seating ............................Page 10 630-985-7797 SEWER(MAINT)-RODDING & JETTING Tierra Environmental.....................Page 32 888-551-1998 SHIPPING SERVICES Perishable Distribution Solutions ............... 888-491-1641 SHORTENING Columbus Vegetable Oils..............Page 48 773-265-6500 SIGNAGE-INDOOR & OUTDOOR American Graphics .......................Page 17 888-774-6270 SILVERWARE & DINNERWARE Vicki Righeimer & Associates .................... 847-899-8146 SLICERS-SALES & SERVICE Berkel Midwest........................................... 800-921-9151 Maestranzi Brothers ................................... 708-867-7323 SNACK FOODS Classic Snacks & Brainy Oats ................... 630-871-8090 SOCIAL MEDIA SERVICES Stick Out Social.............................Page 33 312-655-9999 SOFT SERVE-ICE CREAM/EQUIP & SUPPLIES Kool Technologies .........................Page 06 630-483-2256 SOFTWARE-MEAT/SEAFOOD PRODUCTION TopshelfDS....................................Page 28 770-883-7441 SOFTWARE-WHOLESALE DISTRIBUTION TopshelfDS....................................Page 28 770-883-7441 SOUPS Vienna Beef ..................................Page 12 773-278-7800 SPA King Spa & Sauna...................................... 847-972-2540 SPICE BLENDS Famar Flavors ...............................Page 23 708-926-2951 STAFFING-SERVICES Atlas Employment Services ..........Page 19 847-671-1557 STEAM CLEANING Olympia Maintenance ................................ 708-344-0344 SUPERMARKET & DELI EQUIPMENT Leach Food Equipment Dist..........Page 20 815-712-7707 SUPERMARKET- EQUIPMENT/ NEW & USED Berkel Midwest........................................... 800-921-9151 T-SHIRTS-CUSTOM PRINTED DLS Custom Embroidery ........................... 847-593-5957 TABLES-ALL TYPES Chicago Booth ..............................Page 12 773-378-8400 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 19 847-671-1557 TEXT MESSAGING PROGRAMS Illinois Royalty ............................................ 630-487-1485 TOMATO PRODUCTS Pastorelli Foods ....................................Page 03 800-SOS-AUCY TRADE PUBLICATIONS Food Industry News ................................... 847-699-3300 TRUCK DEALERS Fox Ford & Lincoln ........................Page 10 773-687-7807 TRUCK GRAPHICS American Graphics .......................Page 17 888-774-6270 TRUCK-REFRIGERATED DCI Central ...................................Page 34 800-468-7478 TRUCK-SALES & SERVICE DCI Central ...................................Page 34 800-468-7478 Mercedes Benz of Chicago ........................ 312-628-4101 TRUCK-SALES NEW & USED D & S Truck Center .......................Page 25 708-352-5551 M & K Truck Centers (Hino) ..........Page 17 708-793-5251 M & K Truck Centers (Isuzu) .........Page 16 708-793-5251 TRUCK-VEHICLE GPS TRACKING UNITS Sprint Store by Air 1 Wireless .......Page 27 630-514-9333 TV SALES, SERVICE & INSTALLATION Prime Time Sports ..................................... 847-637-3500 UNIFORMS-CUSTOM PRINTED Maximum Business Solutions .................... 219-933-1809 VEHICLE TRACKING DEVICES Sprint Store by Air 1 Wireless .......Page 27 630-514-9333 VENTILATING-SYTEMS CLEANING Enviromatic Corp of America ........Page 35 847-729-8000 Averus ........................................................ 800-393-8287 Olympia Maintenance ................................ 708-344-0344 VODKA Torta Bianca ..................................Page 08 312-233-2760 WALK IN COOLER, MOBILE, RENTAL/LEASING Portable Cold Storage...................Page 24 800-535-2445 WALK-IN COOLER REPAIR & MAINTENANCE Mackay Heating & Mechanical......Page 22 847-381-0448 Mechanical 24 ...............................Page 14 847-987-9738 WALK-IN COOLERS AND FREEZERS Custom Cooler & Freezer .............Page 08 630-879-3131 WEBSITE DESIGN Americaneagle.com ......................Page 41 847-699-0300 WELDING & FABRICATING KOP Ind. Welding & Fabrication ...Page 20 630-930-9516 WHIPPED CREAM Instantwhip Chicago......................Page 37 800-933-2500 WINE PRODUCERS Ste. Michelle Wine Estates ........................ 630-302-5596 WORKERS COMP INSURANCE Northern Underwriting Manager....Page 18 815-226-9353 Trinet .......................................................... 888-874-6388 YOGURT & SOFT SERVE EQUIPMENT Kool Technologies .........................Page 06 630-483-2256
To Be Added To Our Directory: Call today: 847-699-3300
Your listing will be seen by qualified readers and motivated buyers every month, in print and online
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Food Industry News® July 2016
CLASSIFIEDS
CLASSIFIEDS TO PLACE YOUR AD, PLEASE CALL: 847-699-3300 Chicago’s Premier Hospitality Real Estate Brokers For additional listings, please visit our website. To list your Business or speak with a Broker, contact our of�ice today. Kudan Group twitter.com/RestaurantRE
312.575.0480 www.kudangroup.com
Happy Independence Day!
NEW LISTINGS & UPDATES! Chicago Northwest Suburbs - 3900 Northpoint Blvd.
Fully-fixtured and updated buffet-style restaurant located at the entrance of Fountain Square shopping center, across the street from Wal-Mart and four multi-unit hotels. Size: 8,342 SF (Building) 1.26 Acres (Lot) Price: $1,200,000 (Real Estate) Agent: Jarrett
Evanston - Confidential #1049 - Established Wine Shop for Sale
Wine shop/bar w/ rare license to sell wine by the glass. Business allows for private events, classes and retail liquor & food sales. Profitable w/ great YOY gross sales increases. Size: 1,425 SF + Finished Basement Price: $175,000 (Business) Agents: Juan Carlos/Jerrod
Greektown/West Loop - 770 Gladys Ave.
Great ground floor loft space in the heart of Greektown right off of the Kennedy Expressway. Wide open floor plan with high ceilings and abundant light. Ideal for office/retail use.
LI NE ST W IN G!
Size: 1,721 SF Rental Rate: $19/SF NNN Agent: Adam
LI NE ST W IN G!
Pizzeria – Dine in/ Pick-up/ Delivery – NW Subs • Gross Sales $480k • Rent $5,300 • Asking $125k Shared Kitchen with Property – NW Subs • 1,500 SQFT • Approx. Monthly income from clients $3k • Asking $249k Rosati’s Pizza – Far West Subs • Avg weekly Gross Sales $10k • Rent $2,700/mth • Asking $350k Yogurt Franchise with Property – Chicago • 1,250 SQFT • 8 Machines • Asking $375k with Property • Asking $29k for business only LISTINGS PRICE REDUCED
Easy to re-concept with little investment. Includes Black Iron hood, one walk-in with tap system and one food walk-in, full bar, POS System and ADA-compliant bathrooms.
Rosati’s – Far SW Sub – w/ Gaming • Rent $1,100 • Monthly Sales approx. $37k • Gaming Revenue $3k per month • Asking $209k
Lakeview (East) - Confidential #1052 - Restaurant for Sale
Newly-built restaurant near high traffic Lakeview/Lincoln Park six corners. This dense area has excellent visibility, strong foot traffic and demographics. Size: 1,920 SF Price: $175,000 (Business) Contact: Juan Carlos
LI NE ST ! W IN G!
Pizzeria – NW Suburbs • Since 1977 • Rent $1,000/mth • Price: $39k
Lakeview - Confidential #J538 - Second Generation Restaurant/Bar Size: 2,272 SF (1st Floor) 897 SF (2nd Floor) Price: $249,000 (Business) Agent: Jerrod
Lincoln Park - 1777 N. Clybourn Ave. - Investment Property Available Investment property for sale. Located in a well-developed retail corridor. Three residential units and one commercial unit. Two parking spaces. Retail space is 1,999 SF. Size: 4,900 SF (Building) 2,350 SF (Land) Price: $1,850,000
LI NE ST W IN G!
NEW LISTINGS
(Real Estate) Agent:
Juan Carlos
Logan Square - 2443 N. Milwaukee Ave. - Commercial Space for Lease Single-story retail, restaurant or office space available on Milwaukee Ave., b/t Fullerton
Contact Tom Traina tom@eatz-associates.com 1-847-651-3834 www.eatz-associates.com
Restaurant and Bar w/ Property – Far NW Sub • Est 2001 • 2,500 SQFT • Asking $368k for Business and Prop • Asking $89k for Business only Independent Coffee and Tea Shop – NW Sub • Approx. monthly sales $20k • 1,200 SQFT • Rent $2,200 • Asking $49k
Sports Bar and Pub with Prop & Gaming – Far NW Sub • 3+ Acres • 4,500 SQFT • $77k Gaming Revenue • Asking $995k
Steamed Bagel Sandwich Concept – Chicago Downtown • 2015 Net Sales $451k • 7am -3pm M-F S/S 9am-2pm • Rent $6k • Asking $169k FEATURED LISTINGS Gyros & Burgers w/ Drive Thru – N. Aurora • Rent $3,791 • Sales $950/day • Price: $45k Halsted Street Deli Franchise (Suburbs) • 2015 Net Sales $395k • 5 days 7am-3pm • No Rent * No Utilities • Profit $130k+ • Asking $375k Hot Dog, Beef Pasta and More with Property - WI • Whitewater, WI • Asking $379K Freshens Smoothies, Yogurt and Rice Bowls • Lincolnwood Town Center • Sales $150k • Asking $49k Wing Franchise – NW Sub • 2016 Weekly Sales $9k • Rent $2,700 • Asking $249k Hot Dog and Beef Since 1996 – NW Subs • 2015 Sales $430k • Rent $3,500 • Asking $139,900
& Sacramento. Private parking options available. Taxes, CAM & Insurance at $4.50/SF. RE PR DU IC CE E D!
Size: 4,500 SF Rental Rate: $27/SF (NNN) Agent: Juan Carlos
Oak Park - 1111 W. Lake St. - Mancini’s
Well-established, successful and profitable restaurant/bar with catering in Oak Park’s downtown entertainment district. Outdoor seasonal sidewalk patio & fully finished basement. Size: 2,500 SF Rental Rate: $5,000/Mo. Price: $214,900 (Business/Assets) Agent: Jarrett
West Town - 1378 W. Grand Ave. - Restaurant for Lease
Wheeling, IL- 269-283 S. Milwaukee Ave. - Former Le Francais Restaurant 1.7 Acre commercial lot with restaurant and 83 parking spaces. Many options including renovation or redevelopment to mixed-use or office use. Located in Restaurant Row. Size: 4,323 SF (Building) 1.7 Acres (Lot) Price: $1,695,000 Agent: Jarrett
Wicker Park - 1563 N. Milwaukee Ave. 2nd Floor - Work/Live Space Rarely available seconf floor loft-style space for lease in the heart of Wicker Park. Two offices/bedrooms with 1.5 bathrooms, high ceilings, central HVAC and hardwood floors. Size: 1,600 SF Rental Rate: $3,600/Mo. (Gross) Agent: Adam
RE PR DU IC CE E D!
MEMBER: CRBA
LI NE ST W IN G!
LI NE ST W IN G!
Existing restaurant space for lease on the corner of Grand & Noble. Open floor plan with sizable kitchen. Provides plenty of room for prep and storage. Size: 2,280 SF Rental Rate: To Be Negotiated Price: TBD Agent: Scott
july 2016 41-48.indd 44
Wicker Park - 1270 N. Milwaukee Ave. - Esso Lounge Bar/lounge with Tavern & PPA licenses. Steps away from Paulina/Milwaukee intersection. In operation for over 9 years. Occupancy of 99. All FF&E included. Size: 1,650 SF Rental Rate: $5,900 Monthly (Gross) Price: $150,000 (Business) Agent: Brian Kudan Group, Inc. 566 W. Lake St. Suite 320 Chicago, IL 60661
BERWYN
Bar & Grill For Sale. Updated Turn-Key 2,200 sq. ft. High visibility. Video gaming. Great lease! -------------------------------------------------------------------------
SCHILLER PARK Well established bar with successful gaming business. Parking for 20 cars. Business with real estate. High traffic area. Great exposure! Contact Sean Glascott - @properties
773-551-7168
6/13/16 12:41 PM
Food Industry News® July 2016
Page 45
CHICAGOLAND’S BEST LOCATIONS FOR SALE 24 HOUR VOICEMAIL
Email—nick.dibrizzi@cbexchange.com
Only From
NEW! CHICAGO NORTHWEST/ NORRIDGE AREA ON IRVING PARK ROAD
Family style bar-grill & pizzeria. Corner free standing mixed use 4,055 SF bldg. 1st floor-3,125 SF bar-grill, seats 100+/-, 30 ft. sit down bar. 2nd floor-4 bedroom apartment. Low Real Estate taxes. Parking for 30+/- cars-established for 20 years, owner retiring. Open from 4 pm to Midnight, potential for longer hours. Profitable business, 3 years Federal Income Tax returns available. Clean incidental liquor license & PPA license. Selling Real Estate & Business.
NEW! SOUTHWEST SUBURBS Hard corner, National Tenant Location
Route 83 & Cal Sag Road; High traffic counts 2016 IDOT reports 40,000+/- at the intersection of Cal Sag and 127th Street; Free standing 3,600 +/- bldg. on 30,000 SF lot; Available For Sale & Lease; Call for more information
ORLAND PARK AREA 1,000 - 4,200 Retail Space Available-Hot Location Located in famous strip center Ready for restaurant development Mediterranean, Fried Chicken, Fast Food, Pizzeria, Chinese, etc. For Lease only $16.50 per SF gross. Very Negotiable. NEW! NORTHWEST SUBURBS DEERFIELD ON LAKE COOK ROAD Class A turn key 5,000 SF restaurant–bar– banquet concept Ready for any bar-dining concept. Rent $12,000 per month. Selling Business Only.
COOK CO. NW SUBURBS Pizzeria-Ristorante & More Includes Real Estate & Business. Est. since 1964. Real $$$$ maker, 4 year Federal Income Tax returns avail. Owner retiring. For R.E. & Business $899,000. It’s also a great development opp. for a national tenant. Highly confidential, must sign confidentiality agreement and have proof of funds.
FREE STANDING BUILDING
With Drive-Thru Available in Cook, DuPage & Kane County. Call for more information.
CHICAGO WEST LOOP
Turn-Key Restaurant Bar 4,000 SF plus lower level with clean incidental liquor license. Rent $7,000 per month Selling business fixtures & equipment Call for more info.
NEW! NW SUBURBS RESTAURANT ROW, WHEELING 6,000 SF turn-key free standing restaurant bar-restaurant Elegant interior design, outdoor dining, gaming in operation. Selling Business Fixtures and Equipment. Call for more information.
NORTHWEST SUBURBS BLOOMINGDALE ON LAKE STREET
Turn-Key Restaurant-Bar-Banquets 7,000 SF on 2 acres of land. Tenants nearbyWalgreen’s, Portillo’s Hot Dogs, Dunkin Donuts, Starbucks, McDonald’s, etc. National Tenant Location. Great development opportunity. Call for more info.
WESTERN SUBURBS
117 W. St. Charles Road, Villa Park, Il. Turn-key closed restaurant drive-in.1,663 +/- SF fast food restaurant building seats 64. Lot size: 80’x125’ or 10,000 SF, parks 20 cars. Completely remodeled in 2010.Traffic count 26,400 per day. Real Estate taxes: $9,479; Zoning: C2. For Sale: $359,000; owner financing available with 40% down. For Lease: $16 per SF or $2,200 per month NNN
WESTERN SUBURBS - NAPERVILLE One Story Free Standing, Turn-Key 4,600 +/- SF Full service restaurant-bar. Large dining areas, full service sit down bar. 2 large kitchens & prep area with walk in coolers & freezers Sits on 37,000 +/- lot, Seats 200, Parks 60+/North of I-88 west of Route 59 on Ogden Avenue. Selling Real Estate, FFE, Call for more information.
NEW! EVANSTON NEAR NORTHWESTERN UNIVERSITY
Hot restaurant location, turn-key in downtown Evanston Free standing 3,500 SF building plus 1,500 SF basement. Seats 140; parks 17 cars. National tenant location. Call for more information
NORTHWEST SUBURBS-LAKE COUNTY
Turn-key state of the art free standing Class A restaurant-bar-lounge-banquets. 16,000 SF bldg., seats 473 plus outdoor patios on 4 acres of land; parks 220. For Lease for only $15,000 a month/$11.25 per SF Triple Net NNN; Lease Real Estate taxes are $2.50 per SF
NEW! CHICAGO, SW, ARCHER & HARLEM
Bar with clean Tavern license. Includes Real Estate and Business. Chicago, SW, Archer Avenue & Harlem Avenue. Call for more information.
MEMBER: CRBA
NEW! BLOOMINGDALE STRATFORD SQUARE MALL Turn-key, fully equipped fast food restaurant 1-2 year lease to start $2,500/month Call for more information
Nick Di Brizzi 888-317-7721
We have bank owned foreclosures; commercial and residential. For more Confidential Listings, Call Today! 1-888-317-7721. Se Habla Español.
Portable Food Cart For Sale
Custom-built portable food cart, located (stored) in Soldier Field, is for sale. Illinois Pork Producers sold “DaBurger” pork burgers through a partnership with Aramark and the Chicago Bears and no longer have the relationship. Cart is only 5 years old!
Contact Erin Cleary at erin@ilpork.com or call 217-529-3100 for more information.
july 2016 41-48.indd 45
Cart specs include: • 10’ outdoor cart base with heavy duty casters • 1” Boston Bumper • Heavy duty paddle latch ACM door • Self contained pull-out water system/ sink • Waste tank and plumbing for equipment • Stainless steel countertop • Box style cafeteria/passover style sneeze guard • ACM Canopy with storage sections • Fluorescent Downlighting • Custom V shape support posts • 100 amp electrical service in panels • Equipment installation in counter • Vollrath dual hot well • Dual drawer warmer • Elecectric griddle • Custom cart cover
BUSINESS OPPORTUNITIES • THINKING OF BUYING OR SELLING? CALL JOHN MOAURO! FORMER CHECKERS LOCATION
Free standing building w/ drive thru in the Western burbs. Near stoplight intersection. 1,200 sq. ft. on approx 1/4 acre site. Low property taxes. Property only $389K.
MORE PANCAKE HOUSES
This establishment has been serving its communities for 45 years. Free standing 4,700 sq ft with 175 seats. Parking for 80. Great viability and easy access. Has living quarters for Mix Use Status, low property taxes. Property & Business asking $499K OBO. Call for details. -----------------------------• Pancake House—4,000 sq. ft. Seats 165. Asking $349,000 OBO
“Sell Off”
This is a Restaurant/Banquet Facility. Located in SW Burbs adjacent to a Golf Course Community, Great For Banquets seating
PANCAKE HOUSE
Chicago location. 3,000 sq. ft. Seats 120. Long term, favorable lease Limited hours. Possible owner financing. Asking $99,000 OBO. 400 Plus. Apx. 58,000 Sq Ft Site, Building w/Walk Out Lower Level over 13,000 Sq Ft. Low RE Taxes, Being Offer Below Current Appraisal, Bank Owned w/Possible Financing Available asking $699K
PIZZERIA
Western burbs. Just listed—Iconic pizzeria. Sit down & carry-out. Stoplight location. Heavy traffic. Parking for 80 cars. Est. over 25 yrs. Seats 75. Asking $199K. Call for details.
REST/BAR/BANQUETS
Western burbs. High volume. 6-days a week operation. 7,000 + sq. ft. with very favorable lease. Sales exceed $2.5M firm. Asking $599K. Business only. Confidential! Call for details.
AMBASSADOR
9999 West 143rd Street Orland Park, IL 60462
Broker/Appraiser Always Confidential
(708) 361-1150 Email: jmoauro@aol.com Web: www.johngmoauro.com
FOOD INDUSTRY NEWS 2016 CLASSIFIED RATES
2” x 2”................................... $50 4” x 2”................................. $100 6” x 2”................................. $150 4” x 4”................................. $200 4” x 5”................................. $250
4” x 6”................................. $297 4” x 8”................................. $397 4” x 10”............................... $497 10” x 6”............................... $662 FULL PAGE .............................call
CALL PAULA: 847-699-3300
MAJOR CREDIT CARDS ACCEPTED!
6/13/16 12:41 PM
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CLASSIFIEDS
PONTARELLI ASSOCIATES Real Estate Services Restaurant Brokerage Division
Vince Ferraro
ITALIAN: Near W burb. Features recipes of famous area chef. Seats 40. Visible end cap. Ample parking. Catering. Great lease. Biz, FF&E @ $59K MIXED USE: Heart of far NW Suburb “trophy building!” Fully equipped restaurant/bar and 3 apartments. Priced to sell @ $500K
CASUAL: Freestanding, brick building, seats 175, Parks 200. Affluent NW suburb, just off I-90. Fully equipped T-Key. +/- 1 acre. REAL ESTATE @ $1.2M LOCATION: Oakton & River, Des Plaines. Former restaurant.
13,200 sf lot / 2,600 sf building, liquor license available. REAL ESTATE @ $575K
BROASTED CHICKEN: NW Chicago. Signalized corner.
Unique menu. Favorable lease. T-Key. Biz, FF&E @ $169K
FAMILY: NW Chicago. Stoplight corner. Pristine condition. Est. 40 years! Biz, FF&E @ $125K
FAST FOOD: Freestanding. Seats 90. Stoplight corner. Oak Park. Biz, FF&E @ $110K YOU CONCEPT: Pub, Sports Bar, Upscale Casual will work. Fully equipped. Video Gaming. FF&E @ $125K TAVERN: Near Great America! Great lease! Great opportunity! Includes apartment, volleyball courts and picnic area. Financing! Biz, FF&E @ $149K WISCONSIN: Supper Club with banquet room.
Victorian building w/ apartment on 1.7 acres! REAL ESTATE, BIZ, FF&E @ $585K
MORE LISTINGS AVAILABLE–CALL! SELLING? ALWAYS CONFIDENTIAL!
VinceF@realtychicago.com
CALL 847-778-3571 MEMBER: CRBA
“Commerce With Morality™”
2731 W. Touhy Ave. Chicago, Illinois 60645
THINKING OF BUYING OR SELLING? Please Call (773) 743-2100 or Email peterjp@realpoul.com
Peter J. Poulopoulos, MBA Managing Real Estate Broker Licensed in: Illinois, Indiana, Wisconsin
A BEAUTIFUL SUMMARY OF BUSINESSES FOR SALE Over 30 Years Fast Food Business with 50 Seats Free Standing - Same Owners 35 Years with Property $255K “One of a Kind” - Same Owner ~21 Years - 6 Days - Great Business Free Standing - Corner - ~50% of F&E ~ 2 Years Old Greek Yogurt, Raw Juices, Smoothies, Coffee & Tea! Fast Food with Big Numbers and Reasonable Asking Price Free Standing - Same Owners 35 Years Business only $75K Fast Food-Free Standing Spotless- B: $120K B&P: $355K Breakfast-Lunch / Fast Food 6am to 3pm Restaurant-Short Hours-Fantastic Deal-Health Reasons Dictate Sale Restaurant Plus 6 Apartments Above it! A Superb Deal. Italian Restaurant with Outside Patio -Fine Reputation With Property - Plus Rental - Owner Retiring After 29 Years Restaurant - Bar - Pizza on 3.5 Acres Property - Reputable Over $500K in Upgrades. Best Deal Ever! Business Only With Property - 1.3 Acres - 18,000 Sq. Ft. Strip Mall Over 1 Acre Lot; About 7,000 Sq. Ft.; Property Only Outstanding Sports Bar and Grill with 5 Stores - A Truly Great Deal!
Moreover, call us at (773) 743-2100 for:
$60,000 $75,000 $129,000 $169,000 $175,000 PENDING $255,000 $355,000 $125,000 PENDING $495,000 $345,000 $329,000 $2,250,000 PENDING PENDING PENDING $2,875,000
1) Property Management, 2) FREE Market Evaluation of your business, 3) FREE FARMERSTM insurance quote
MEMBER: CRBA
july 2016 41-48.indd 46
DELAVAN, WI LAKESIDE BAR FOR SALE!
This full-service club has established year-round business that takes advantage of large bar, private party room, DJ/da nce floor/stage, covered beer garden and full kitchen. Truly turn-key establishment! Just one block from the Delavan boat launch w/ plenty of parking. Known on the comedy circuit and has hosted many headline comedians & acts. From summer boating to winter sports, this is a year-round hang-out.
$499,000.
Business, FF&E and real estate included.
Contact Margaret Labus, d’aprile properties, 262-812-6123 or
mlabus@daprileproperties.com
FOOD INDUSTRY NEWS 2016
REALPOUL REALTY
FAST FOOD FAST FOOD FAST FOOD FAST FOOD FAST FOOD FAST FOOD FAST FOOD FAST FOOD FAST FOOD BREAKFAST-LUNCH RESTAURANT RESTAURANT RESTAURANT ITALIAN SPORTS BAR SPORTS BAR & PIZZA SPORTS BAR & RESTAURANT SPORTS BAR & RESTAURANT SPORTS BAR & RESTAURANT SPORTS BAR + 5 Stores
FOR SALE NEW PRICE!
CLASSIFIED RATES
2” x 2” .............. $50 4” x 2” ............ $100 6” x 2” ............ $150 4” x 4” ............ $200 4” x 5” ............ $250 4” x 6” ............ $297 4” x 8” ............ $397 4” x 10” .......... $497 10” x 6” .......... $662 FULL PAGE ........ call
Food Industry News® July 2016 COMMERCIAL/RESIDENTIAL BUILDING
Tavern with Real Estate Corp. lic. with 4am and public place of amusement licence. Total of 11 units in 3 adj. buildings. 7000 N. Clark area, Rogers Park. Property is 100x100. All brick. Has driveway and 3 car garage. Tavern is 1,200 sq ft. $1,035,000 •••••••••••••••••••••••••••••
10,400 sq. ft. warehouse 5 pkg. spaces. 4131-33 N. Rockwell, Chicago Heavy duty electric. 600 amp service - 3-phase. Beautiful area / Residential 150 ft. to scenic Chicago River. $1,025,000 •••••••••••••••••••••••••••••
7 Unit Building 3121 N. Cicero. 4 apts. with tavern & food. Liquor license. Lot 50 x 125. Some financing available. $795,000
Call Wesley at 773-671-1273
BUSINESS FOR SALE PROFITABLE PART TIME BUSINESS VENTURE
We produce and distribute Italian Cannoli Dessert items. We sell our products frozen and have One Pound Cannoli Filling Containers and Cannoli Chip & Dip Trays. Our items are wholesaled to upscale grocery stores. Our marketing plans are in place including our regis-
tered trademarks. Our up-and-running part time business presents tremendous growth opportunities for a motivated entrepreneur that has access to production capabilities as part of a local bakery or other licensed professional kitchen.
lou@grandmatoste.com 630-263-0088
Shared Kitchen Facility
Spark Shared Kitchen, a 40,000 sq. ft, licensed in City of Chicago on South side. Shared facility has the following spaces available: • Fully equipped kitchen suites (400 to 3,000 sq. ft.) • Fully equipped bakery (2,600 sq. ft.) • Commissary/food production space (7,000 to 11,000 sq. ft.) with freezer (900 sq. ft.), cooler (1,700 sq. ft.), blast chiller, cooking suite, etc. Available immediately. Short and long term leases available. Contact: Richard Mott (312) 399-2084, rmmott@gmail.com
GREAT OPPORTUNITY!
Successful, well-known South Suburban (Midlothian) Restaurant and bar. Over 9,300 sq. ft. (2 outdoor patios, 2 bars, band stand and gaming in place). Owner will consider joint venture partnership w/ 50% down. Serious inquiries only! Asking $299,000.
Call (847) 436-2046
REAL ESTATE FOR SALE
FORMER SKOKIE SUPPER CLUB 4714 MAIN SKOKIE
APPROX 3000 SF BLDG. & 13,000 SF LOT
CALL JIM AT JAMESON SOTHEBY’S
847 733-2881
CALL PAULA: 847-699-3300
MAJOR CREDIT CARDS ACCEPTED!
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Not Your Grampa’s Corned Beef Hash
Superhash is a premium corned beef brisket hash made locally with the freshest ingredients. Hearty, tender pieces of corned beef with finely diced potatoes, onions, bell peppers and a blend of seasonings that you will be proud to serve. Superhash is fresh frozen and shipped in 2.5 pound bags, 4 per case. Call Today For Your Free Sample Presentation.
Call Now To Sample The Country’s First Premium Corned Beef Hash. july 2016 41-48.indd 47
Quality Food Brokers, 847-797-1006 Distributor and Operator inquiries welcome.
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july 2016 41-48.indd 48
6/13/16 12:42 PM