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FOOD INDUSTRY NEWS JULY 2017

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JULY 2017

APOGEE’S EXTRAVAGANT COCKTAIL MENU

Apogee is an opulent rooftop lounge serving over-the-top, large format cocktails in an elevated setting. Developed by The Fifty/50 Restaurant Group in partnership with Dana Hotel and Spa, Apogee means the highest point of a development, taking imbibing to new heights for Chicagoans and visitors alike. At Chicago’s hottest new rooftop destination, acclaimed barman Benjamin Schiller and his expert bar team redefine large format imbibing with a selection of interesting concoctions complemented by unique garnishes and dramatic glassware custom crafted by local glass blowers. Creating unforgettable cocktail experiences, many of Apogee’s libations are meant for sharing — intermingling mind-blowing creativity with eclectic flavor varieties at every turn. Many of the garnishes, such as dehydrated star fruit, are also inspired by Chris Teixeira, AROUND CHICAGO: MONTI’S ............. 40 CHEF PROFILES ......................... 8, 10 CHICAGOLAND NEWS ...................... 25 DINING WITH MS. X ....................... 22

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The Fifty/50 Restaurant Group’s Executive Pastry Chef. Serving all things exotic in an elevated setting, Apogee welcomes drinkers to the apex of Chicago’s cocktail and social scene. With options for groups of three to four or six to eight guests, there are also individual selections for single sippers, perfect for happy hour or a night on the town. Designed by Chicago design firm, blocHaus, Apogee’s ambiance is both sophisticated and captivating and encourages social revelry at every turn. The grassy rooftop patio overlooks the bustling River North neighborhood from 26 stories up, reflecting the playful nature of the city. The rooftop also boasts a state-ofthe-art fire pit clad with vibrant yellow tiles, making it an ideal destination for imbibing and celebrating, regardless of the season. DIRECTORY & CLASSIFIEDS .............. PEOPLE SELLING THE INDUSTRY ........ RESTAURANTS FOR SALE ................. TRAVEL: ATLANTIC CITY ..................

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Food Industry News® July 2017

How Foodservice Operators Can Avoid Cook County’s New Beverage Tax On July 1st, a massive tax went into effect that will have foodservice operators paying more for the sugary drinks they purchase including soft drinks, juice, flavored waters, iced tea and even beverages with no calories or no sugar. One way to avoid this tax is by squeezing your juices in-house and by making craft sodas inhouse by adding flavored syrups to carbonated water. This way, you will only be paying the tax on your (wholesale) purchase, avoiding the tax. It is estimated that this tax will impact Cook County businesses with 6,300 lost jobs and $321 million in lost wages as well as $1.3 billion in lost economic activity.

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Arun’s Monthly Dining Series

An inaugural series of dining events will introduce select flavors and customs of Thailand to diners. Chicago’s premier Thai restaurant, Arun’s Thai Restaurant in Albany Park, is pleased to announce that it will offer a special two-day menu each month showcasing the many elements of Thai cuisine and culture. World-renowned and James Beard award-winning –Cary Miller chef Arun Sampanthavivat has prided himself in bringing Thai cooking and traditions to Chicago for FOOD INDUSTRY NEWS the past 32 years, and is now taking the next step in 1440 Renaissance Drive, Park Ridge, IL 60068 847-699-3300 Chicago’s Thai education. Valerie Miller Arun’s will offer a special President and Publisher themed menu for two days Cary Miller each month that highlights Advertising/Vice President 847-699-3300 x12 flavor profiles and rituals, Terry Minnich, Editor with the kickoff menu for Paula Mueller June showcasing the four Classifieds/Office Manager main regions of Thailand Nick Panos, Corporate Counsel Bob Zimmerman and the respective flavors Independent Advertising Consultant and dishes. 312-953-2317 The full calendar of special menus includes: Mark Braun Associate Publisher • July 19-20: Vegetarian Thai ––––– • August 23-24: Marriage from Heaven: Wine and food pairings James Contis 1927-2013 • September 20-21: War of Thai Chili Dips Food Industry News Issue 7, July 2017 (ISSN #1082-4626) is published monthly, $49.95 for a • October 18-19: Thai Pasta three-year subscription, by Foodservice Publishing, 1440 Renaissance Drive, Suite 210, Park Ridge, IL • November 15-16: Thai Curry Night 60068-1452. Periodical postage paid at Park Ridge, IL, and additional mailing offices. • December 13-14: Thai Comfort Food, Braised Better POSTMASTER: Send address changes to Food Industry News, 1440 Renaissance Drive, On these select dates, the special menu will be ofSuite 210, Park Ridge, IL 60068-1452. ___________________________ fered exclusively for $150. Arun’s standard prix fixe For advertising or editorial information, call (847) 699-3300 or online: www.foodindustrynews.com menus, 10 and 12-course, will be available the rest of This publication cannot and does not assume the responsibility for validity of claims made for the products described herein. the month. Seating reservations are taken Tuesday Copyright © 2017 Foodservice Publishing Co., Inc. WE SUPPORT: through Thursday from 5 p.m. until 9 p.m. and FriIllinois Restaurant Association National Restaurant Association day and Saturday from 5 p.m. until 9:30 p.m. American Culinary Federation Club Chefs Association of America For more information, visit www.arunsthai.com. Greater Chicago Club Managers Association of America

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Getting PR for Your Restaurant - What Makes it Newsworthy? If you want media attention for your establishment or product in a magazine or on TV, it’s important you offer the media something worthy of their attention. We asked Julia Shell, an industry public relations professional in the Chicago area, what makes it newsworthy. “Some of the more obvious ways to obtain publicity are to offer a new product, promote a charitable offering, or have a celebrity endorsement. If the product is innovative, the monetary donation or fundraising is large enough, or the celebrity visiting your establishment is notable enough, you may garner interest from the media. A restaurant opening is almost always newsworthy, but your run-of-the-mill menu offering is not.” Once your doors are open, find new ways to stay relevant and interesting to the media. You might not have celebrities in your location or using your product, but you can hold a fundraiser or make cash or in-kind donations. And while it probably isn’t newsworthy to promote your spaghetti special, if your spaghetti won a local award at a festival, it just might be newsworthy.

The Thriving Tea Movement New and unique tea varieties are entering the market, and the worldwide tea category is expected to hit over $21 billion within the next seven years, MarketWatch data indicates. As the tea movement continues to grow, companies are innovating their tea offerings in both ready-to-drink and foodservice. More millennials are embracing tea. “Some of this is due to the health attributes associated with tea consumption, while much of it is the enjoyment of diverse styles and types of tea now available,” Keating said. Millennials’ sense of adventurousness, as well as their commitment to the environment, are also drivers of their interest in tea, Tison said. “From steeping a full leaf oolong in a traditional Gaiwan teacup to enjoying a ready-to-drink matcha shot on the go, millennials are adventurous and exploring the expansive world of tea. Sustainability and origins are important to this demographic.” At the same time, she says, Boomers are continuing to incorporate tea into their daily rituals, thanks to the drink’s many health attributes, including anti-aging properties, cardiovascular health and maintaining a healthy weight. – Adapted from SmartBrief

Chipotle Making a Comeback Chipotle proved its recovery drive is finding traction, posting a samestore sales gain of 17.8% for the first quarter of 2017 and an expansion of store-level operating margins to 17.7%, compared with a figure of 6.8% a year ago. – Adapted from Restaurant Business

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Food Industry News® July 2017

Open Blue Cobia Fillet Wins Best New Food Service Product Award

Open Blue, the largest deep-water, open-ocean fish farm in the world and the largest supplier of Cobia, was awarded the Best New Foodservice Product Award at the Seafood Excellence Awards at this year’s Seafood Expo North America (SENA), which took place in Boston in March. SENA is the largest seafood trade event in North America drawing more than 21,600 seafood professionals from over 100 countries and more than 1,340 exhibiting companies. – From openblue.com

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Look ’Em in the Eye

To gain the full attention of your client or audience, look them in the eyes. You can wander the room or point to a chart or slide, but always come back to eye contact; it signals “did you get this?” And the nonverbal response is, hopefully, yes. We know we’re supposed to do this anyway—it’s good manners, right? That’s true, but it also makes you look smarter. In a study conducted at Loyola University, participants who intentionally managed their eye contact scored significantly higher on perceived intelligence.

Write Simply If you’re really smart, avoid a complicated vocabulary to broadcast it. You always run the chance of being wrong. Using a big word incor-

rectly makes you look, well, stupid. So, if you want to appear more intelligent, stop studying the dictionary and just focus on communicating clearly.

Helmed by Executive Director, Catherine De Orio, Kendall College Trust, announces the launch of 2017 Summer Culinary Camp, offering opportunities for Chicago’s underserved youth. Through a partnership with Chicago Public Schools (CPS) and CCAP (Careers Through Culinary Arts Program), the program introduces culinary skills to high school students in impoverished areas of Chicago, sparking interest in future careers. Sessions include: Advanced (July 10 – 14) The advanced session brings together soon-to-be seniors to learn expert culinary skills including professional knife cuts, cooking methods and butchery. A nutritional element is also incorporated into the program, teaching students the ins and outs of micro and macronutrients, serving sizes, and disease prevention. For further information visit kendallcollegetrust.org.

Business negotiating or meeting? Serve premium coffee. Research as shown that it can raise your success to 91%. CHEF PROFILES WANTED! Submit yours at: http://www.foodindustrynews. com/new-chef

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Current Position: Executive Chef at Sal’s Trattoria and Butcher & the Burger First Foodservice Job: Officially, I like to say my first real culinary job was at Printer’s Row in 1988, but as a teen, I worked various odds jobs as a dishwasher or bus boy at different restaurants growing up. After I started my career in the food industry, my first “real” job was assisting the corporate chefs at a big company in Cleveland, where I would tag along as a prep cook. Favorite Food: Any food that’s in front of me! In particular, I love game meats and shellfish. Awards/Honors: Wine Spectator once gave me kudos for “how much respect and passion” I have for game meats, and honestly that’s the highest recognition I can receive. Memorable Customers: Any customer who dines at my restaurant is memorable, but if I had to choose recognizable faces, it would be Chicago Bulls coach Johnny Bach and Bulls player Bill Wennington. Worst Part of Job: Now that I’m married with kids, it’s hard being away from them. As a chef, you work late hours! I miss seeing them while I’m in the kitchen. Most Humorous Kitchen Mishap: Once, I was working with a new prep cook and I asked him to prepare an egg wash for me…a few minutes later I turn around, and I catch him drying off un-cracked eggs with a paper towel! We spared a few jokes at his expense over that one. Favorite Food to prepare: Fresh game, hands down. What part of the job gives the most pleasure: The customers and my cooks. Obviously when a customer is completely satisfied with their meal, there’s nothing greater, but I also love when I’m teaching new chefs, and they can look back at their work and say “wow, I created that.” That’s the best of being a chef. If you couldn’t be a chef, what would you be and why: My father was in the military, so if I wasn’t a chef I also would have made a career out of being in the military. Best advice you ever got was: “It’s all about the bones.” I was told this regarding cooking stock, and it’s 100% true. Great meat includes great bones, and a great chef can use those bones to elevate his dish even more. Where do you like to vacation: Any where I can fish and hunt. What do you enjoy most about FIN: I love reading the personal stories and profiles of other chefs!

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In the movie 2007 sleeper-hit Waitress, a young woman whose delicious pies tame cantankerous Andy Griffith made audiences fall in love with desserts all over again. Audiences at the hit musical based on the movie Waitress are greeted by the smell of fresh-baked apple pie wafting through the theater. Sara Lee pies, enhanced with extra cinnamon and nutmeg to make them smell all the more irresistible, are baked backstage and the aroma is blasted through the vents. At intermission, just when you can’t take the temptation any longer, you can buy homemade pie in a Mason jar at the concession stand.

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The ‘brain fog’ commonly associated with coeliac disease could be ameliorated by a gluten-free diet according to journal Alimentary Pharmacology & Therapeutics. Memory, attention and other mental difficulties seemed to improve in proportion to intestinal healing.

eating for Memory

The normal learning delay when a familiar stimulus acquires new meaning could be mitigated by consuming choline, found in eggs, chicken and beef liver, soy and wheat germ. In a study at the University of Granada, adult rats that consumed an extra dose of the B-group nutrient for 12 weeks maintained better attention when presented with a familiar stimulus than those on a standard diet.

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Food Industry News® July 2017

Chef Profile

Jeffrey Tomchek 210 restaurant & live Music lounge

210 Green Bay Road Highwood, Illinois Birthplace: Manitowoc WI Current Position: Chef Proprietor First Foodservice Job: Assistant manager @ Sambos Favorite Food: Love eating Mexican food, preferably in Mexico Awards/Honors: Twice made Esquire Magazines list of best new restaurants in America. American lamb award. Seven time DiRoNa recipient. Five time Washingtonian blue ribbon award winner. Best restaurant in Maryland for Old Anglers Inn. Best appetizers in Washington, DC for The River Club. Best new restaurant in Virginia for Indigo @ Great Falls. Memorable Customers: Tom Cruise & Katie Holmes, Harrison Ford, Ted Koppel, Frank Zappa, every politician, cabinet member & lobbyist in DC you could name; Queen Noor, Al Gore, Louis Freeh, Joe Maddon Worst Part of Job: When someone doesn’t like my food Most Humorous Kitchen Mishap: When doing a wedding the mother of the bride asked me to find her daughter. I found her in my storeroom, with my maitre D. I didn’t tell but the kitchen had quite a laugh. Favorite Food to prepare: I kind of have a reputation for crab cakes and a crab cake adorns the cover of my cookbook. What part of the job gives the most pleasure: Nurturing with food. If you couldn’t be a chef, what would you be and why: Almost went into radiology. I was interested in law but hate sitting. Best advice you ever got was: Never, ever quit from my wrestling coach. Where do you like to vacation: Love the pacific coast of Mexico. What do you enjoy most about FIN: The chef’s profiles.

6/14/17 1:05 PM

Food Industry News® July 2017

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Omni-Rinse 3-In-1 Rinse Station Omni-Rinse’s new patented 3-in-1 Rinse Station, along with its Signature Process, sets a new standard for rinsing tools used for making drinks. The spacesaving design offers bartenders an ice dump, a warmwater rinse platform, and a convenient drying/staging deck – all without taking a step. Its hands-free feature provides a consistently thorough rinse that is about 30% more efficient than current methods. The 3-in-1 Rinse Station thoroughly rinses the inside and outside surfaces of mixing tins, mixing glasses, Hawthorne strainers, jiggers, wine carafes, and other bar tools. The smart design uses the rinse water twice – first to rinse bar tools, then to melt shaker ice. Coffee shops can use it for hands-free rinsing of milk-frothing pitchers, shot glasses, and portafilters. “Early in my bartending career, I noticed that there was no quick and easy way to rinse bar tools in between making cocktails,” says founder Naoki Sonoda, a bartender with over 15 years of experience. He designed the 3-in-1 Rinse Station, and tested it exhaustively on the job. “Saving six seconds when rinsing a pair of mixing tins is huge when drink orders are piling up, and time-savings behind the bar extends to the entire front-of-house.” “Our observations reveal that manual methods become less effective during busy times as bartenders feel forced to shortcut the process. On the other hand, using a glass washer reduces glassware capacity while wasting costly chemicals. It also sends more harsh chemicals to already burdened water filtration plants.” “Although most consumers remain unaware of what goes on behind the bar, those that notice are often disgusted by what they see. While bad habits are not intentional, we believe a better process—along with more transparency—is necessary to ensure better quality for the consumer and greater efficiency for the industry.” Using a bar or restaurant’s current drink service data, Omni-Rinse’s Efficiency Calculator™ can predict how much greater drink service efficiency and cost savings an operator might expect. For more info, go to OmniRinse.com

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Food Industry News® July 2017

Lawrence’s Fish & Shrimp Opens New Location Near 87th and Kedzie Lawrence’s Fish & Shrimp, a local seafood restaurant, recently announced the opening of their third location near 87th and Kedzie. Lawrence’s has been a staple in Chicago’s fried seafood community since the o p e n ing of its first and original location in the Pilsen neighborhood. Famous for their signature breaded fried shrimp, fish chips and frog legs, the restaurant has recently decided to pursue new business opportunities on the city’s southwest side. The 87th street restaurant recently opened to the public. Since its opening in 1950, Lawrence’s has been a go-to restaurant for Chicagoans all over, especially those on the south side. By opening a location closer to their core customer, Lawrence’s is hoping to improve sales and to build a stronger relationship with their customer base. “We have lots of loyal fans who live and work nearby and we wanted to open a Lawrence’s that was more convenient for them,” said Dan Griffin, General Manager of Lawrence’s Fish & Shrimp. He went on to describe his experience so far and expectations of the 87th street store by saying “We’ve had tremendous support from the alderman, the property owner, and the community and we are so grateful for the opportunity to bring Lawrence’s famous fried shrimp closer to many of our fans.” In 1950, Lawrence Schweig, founder of Lawrence’s Fisheries, opened his fish store at the bridge on Canal Street. Over the years, Lawrence & his sons developed unique recipes for delicious seafood products. Today Lawrence’s reputation for great food at great prices continues to carry on through generations and generations of loyal customers. As the third generation continues the tradition of its founder, the hallmarks of his vision remain unchanged: Quality, Value, Service.

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Food Industry News® July 2017

Someone Is Out to Get You. Count On It

By John Graham ost of us work at finding ways to do a better job, advance in a career, and become more successful. That’s commendable, but we may differ on how to go about getting there. While most are straightforward, tackling one challenge after another, others do it differently and their actions leave marks that affect our success.

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Most of us can’t choose our co-workers, team members, or business associates. Nonetheless, we can avoid being blindsided by those who would throw us off course. Here is what to look for: Those who act too quickly. They’re enthusiastic, but they can cause trouble by not take time to think things through. Those who lack flexibility. We admire those who stand by their beliefs Yet, rigidity can create roadblocks that thwart discussion and lead to hostility. Those who rush to get it done. They plough right in, ignoring even the most obvious red flags. They leave a mess for others to clean up. Those who never quite finish. Whatever the task, they drag it out (usually accompanied by questionable excuses). Then, when the deadline passes, they want more time to “check one more thing,” while co-workers are left waiting. Those who want to do too much. You can count on them to do a good job and do it quickly. Without knowing it, they can also create dissention among team members who resent having a “star” in their midst. Those who always misunderstand. It seems as if not getting something the way it was intended is a character trait with some people. It isn’t so much that they see things differently as it is “reinterpreting” them so they’re comfortable with them. Those who are brain pickers. “I’m kind of stuck. Could you give me some ideas?” they say. You can count on it. Some are just plain lazy, but others, lacking self-confidence, feel free to take from others, and adding nothing of their own. Those who are unendingly late. Whether it’s getting to meetings or completing assignments, some people are always late. It doesn’t appear to bother them that being out of step is disruptive. Those who make up their own rules. In the past, there may have been more room for outliers, those who “march to a different drummer,” or “do their own

thing.” But not so much in an interdependent and collaborative work environment that depends on communication, coordination, and cooperation. Those who set their own limits. Whenever they’re asked to take on an assignment, meet a critical deadline, or make some accommodation, they always have too much on their plate, while others find time to get the job done. Their plates may be too small for the job. Those who are always right. They may not know the right questions to ask, but they never run short on having the right answers. The more you attempt to convince them otherwise, the more they feel cornered and the more they resist. They’re favorite spot is standing outside the circle and criticizing. Those who always see flaws. Uncovering flaws is a useful skill for improving the quality of our work. But some flaw-finding can be self-serving when it’s used to improve one’s position by embarrassing or attacking others. Those who don’t think things through. An analytical approach takes time and, more often than not, requires deferring decisions until more data is available. But that doesn’t satisfy those who want action. “By the time we get around to making a decision,” they say, “It’ll be too late.” Pushing things through rather than thinking them through is dangerous. Those who second-guess everyone and everything. No matter how hard you try to draw them into a discussion, they sit by silently while the members of the team wrestle with the issues. It’s then that the second-guessers come to life to let it be known why it won’t work. Those who see only through their own eyes. No matter how vigorously denied, we’re all held in the clutches of biases that color our picture of the world. It’s the stuff that causes some to misunderstand and righteously reject ideas and actions that differ from their own. John Graham of GrahamComm is a marketing and sales strategy consultant and business writer. Contact him at johnrgraham.com.

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Food Industry News® July 2017

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Post-Injury Reps If you’re on your way back from an injury break, resist the temptation to go full throttle, and incrementally build back to optimal reps and sets or duration. According to research at Boston Children’s Hospital, a sensible guide is increasing by 10 percent a week. ■ Start with lighter weights and fewer reps than you did at your peak and increase weight or reps by 10 percent each week. ■ Instead of jumping from 20 minutes to 30, work towards 22 minutes in week two, 24.20 in week three.

Does Weather Affect Joint Pain?

People who claim the weather affects their joints feel more pain than others, but why? If weather sensitivity was a purely physical phenomenon, then people would be affected whether they believed that the variability was related to the weather or not. But a 2007 study also found that every 10° drop in temperature resulted in worse arthritis pain. This may be because cold weather causes changes in the fluid that lubricates each joint

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Atlantic City is a resort city on the coast of New Jersey known for its casinos, nightly entertainment, shopping, beaches and their famous wooden Boardwalk. Construction started on Atlantic City’s Boardwalk in 1870 and it was the first boardwalk built in the United States. Attractions/Tours Historic Atlantic City Boardwalk Tour - offered by A1 Tours-check for times and availability 21 Point City Tour –visit neighborhoods, landmarks, and historic sites –offered by A1 Tours Atlantic City Aquarium – home to over 100 varieties of fish and marine animals Absecon Lighthouse – the tallest Lighthouse in New Jersey Atlantic City Cruise – daily sightseeing adventures on the water. Cruises run May-October Atlantic City Trolley Tour – fully guided sightseeing tour on a trolley Beach Activities include boogie boarding, fishing, and jet skiing, kayaking, surfing and windsurfing Civil Rights Garden – one of a kind tribute to the Civil Rights Movement Korean War Memorial –in Brighton Park featuring a 12 foot high statue of “the Morning Soldier” Shopping –Hamilton Mall located in Mays Landing is the largest indoor mail in all of the Atlantic and Cape May Counties. Tanager Outlets the Walk – a 15 -city block retail and dining district between the Boardwalk and the Atlantic City Convention Center. Steel Pier –one of the most historic and iconic landmarks in Atlantic City featuring more than 25 kiddie rides, games and multiple food options Storybook Land – is pure fun and fantasy. This is a 20 acre park with over fifty storybook attractions depicting children’s stories with rides. Accommodations: chain hotels or casino hotels Baymont Inn, Comfort Inn, Courtyard by Marriott, Wyndham Skyline Tower Casino Hotels include: Bally’s, Borgata, Harrah’s and Tropicana Atlantic City is the ideal vacation destination for anyone. If you want a casino vacation, a pampering spa vacation, a shopping vacation, a family vacation or a beach vacation it can all be done here. Make sure you visit James Candy located at 1519 Boardwalk for their famous Salt Water Taffy and Fudge and Carmine’s Italian Restaurant located in the Tropicana Casino and Resort Hotel. This restaurant serves their meals family style and the food is outstanding. For more info visit -atlanticcitynj.com

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Food Industry News® July 2017

Page 17

Essential Ad Checklist

All advertising messages seek to elicit some form of human response from the consumer. This holds true whether the advertiser sells a product, a service or an idea, and whether the consumer is shopping for groceries or a company executive investigating new corporate benefit plans for his firm. Use this checklist to evaluate the performance of your advertising. 1. Was the advertising received? Did it catch the consumer’s eye? His or her ear? 2. Did it catch his or her attention? 3. Did it get through? 4. Was it remembered? 5. Was the advertising comprehended? 6. Did the consumer “get the message”? 7. Was the message identified with the product, the service or the idea? 8. Was anything confusing or unclear? Did the advertising make an impression? 9. Did the consumer accept the proposition? 10. Did the advertising affect attitudes toward the product, the service or the idea? 11. Did the consumer think or feel differently about the product, the service or the idea after exposure? 12. Did the advertising affect perceptions of the product, the service or the idea? 13. Did the advertising alter perceptions of the competing products, services or ideas? 14. Did the consumer respond to direct action appeals?

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The original Pledge of Allegiance was written for Youth’s Companion by its author; Francis Frederick Bellany, an associate editor of the magazine. The original by Bellany read, “I pledge allegiance to my flag and to the republic for which it stands, one nation indivisible, with liberty and for all.” In 1924, the official words were adopted to read, “I pledge allegiance to the flag of the United States of America.” In 1954, in response to the Communist threat of the times, President Eisenhower encouraged Congress to add the words “under God,” creating the 31-word pledge we say today. Bellamy’s daughter objected to this alteration.

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Food Industry News® July 2017

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The chef toque may have its origins in seventh century A.D. Assyria, but modern chef uniforms were developed in France in the mid-19th century by Marie-Antoine Carême. It’s said he chose white to represent cleanliness and used the toque’s height to indicate rank of kitchen staff (his was the tallest).

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Courtesy, NRA 2017 Facts

1 Hyper-local sourcing 2 Chef-driven fast-casual concepts 3 Natural ingredients/clean menus 4 Environmental sustainability 5 Locally sourced produce 6 Locally sourced meat and seafood 7 Food waste reduction 8 Meal kits 9 Simplicity/back to basics 10 Nutrition

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Food Industry News® July 2017

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Berkshire Hathawayowned Dairy Queen is focusing on its food menu with the rapid growth of its quickservice Grill & Chill concept. Eighty-one of the 82 new US restaurants opened last year were Grill & Chill units, and features including $5 lunches and new product innovations are driving new and repeat business, said Dairy Queen exec Jim Kerr. – Adapted from QSR Online

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“We look out for you, we know the market, and no account is too small or too large for us to serve.” JUST TURKEY HEALTHY FARMS is proud to announce that their products are now available through SYSCO. In addition to their truly unique Italian Turkey (like an Italian beef but healthier-also great as a Turkey French Dip), they now offer a delicious a naturally hardwood smoked pulled Turkey “Brisket” (serve on nachos, tacos, Quesadilla’s, sliders or as a tasty pizza topping). All of their products are gluten & dairy free with no additives, preservatives or nitrates.” For a sample please call your local Sysco sales person or see their ad for Belmont Sausage on page 20 (above).

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Food Industry News® July 2017

Take Your Business Online...LIVE!

Ready to post live Events? Try these: Facebook Live The Live Video option appears even under the status update bar. Add a description about the video, if you wish. When connected to the server, the Go Live option appears at the bottom. You can select who can view the live sessions. As soon as the live video option has been selected, the timer starts. Tap the Finish icon to end it. YouTube Live Click on your YouTube channel’s profile picture at the top right, and then on the Creator Studio button. Enable live streaming from here after confirming that your channel is verified, and that you have no live stream restrictions in the last 90 days. Twitter Live With Twitter Live, users don’t need to install a separate app. The live option is available to ioS and Android users through an app update. While creating a new tweet, a ‘Live’ icon appears next to photo and video icons. Tapping on it will direct you to a new page (Periscope) where you enter the same account details as Twitter. Give a title to the video, tap on the ‘go live’ icon and start broadcasting. Instagram Live Image sharing platform Instagram, too, has introduced the Live Video feature that can be used to connect with followers in real time. But once the video ends, it will no longer be visible on Instagram. Tap on the camera icon on the top left of the screen or swipe right from anywhere in the feed to the launch camera, a live option appears at the bottom which can be tapped to start the live video. As soon as you go live, all your followers will be notified; the number of viewers appears on the top right of the screen, and comments appear at the bottom. There is also an option of turning off comments. To stop the live video, use the ‘End’ icon on the top right and confirm. Although this feature was officially launched in November last year, it is now being rolled out to users globally.

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Food Industry News® July 2017

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PHILLY’S BEST 769 Jackson CHICAGO, IL 312-715-9800. This is a dual concept restaurant; it’s a choice of Philly’s Best or Gyro Mena. You must try the Philly cheesesteak sandwich; it’s really good. They also have hoagies and grinder sandwiches and pizza. From the other counter, I say get the gyros. Are you up for a dare? They have a sign posted asking if you can belly dance. You’ll have to stop in and see what this is all about. Open late until 2:00 am. STAN’S DONUTS 529 Oakbrook Ctr. OAKBROOK, IL 630-590-1060. They are located on the second floor of the mall in the food court. The case was filled with yummy treats including cinnamon sugar pretzels, pistachio glazed donuts, blueberry bismarks and a Nutella donut marked with a big N. Every donut looked amazing but I had to limit myself to two. So, I got the chocolate sprinkled glazed and a chocolate Boston cream. Both were equally delicious and a good sized portion. They have coffee, bagels and ice cream too.

6/13/17 12:56 PM

Food Industry News® July 2017

Page 23

National News A deal has been struck b e t w e e n UberEats and McDonald’s Corp. that will begin rolling out delivery starting with 1,000 Nando’s PERi-PERi sauce—the number one selling hot stores. Ini- sauce in the UK, Australia and South Africa is now gaining tial locations popularity in the U.S, with fans from Drake to Bella Hadid to Ed Sheeran. Highlighting the spicy and fl avorful Afriwill include can Bird’s Eye Chilli within a fresh blend of lemon, onion, C h i c a g o , garlic, coarse salt, fresh herbs and exotic spices, Nando’s Los Angeles, PERi-PERi sauce is vibrant and full of zesty flavor! Carson Valley Roasting Phoenix, and ColumPlant and Distribution bus, Ohio, with a limCenter in Minde, Neited extent at first. - Chivada. The 2017 Taste of cago Tribune Chef Christian Buffalo — Presented by “Kit” Kiefer, a chef TOPS will be held July and certified culinary 8-9th in downtown Bufeducator and former falo, NY. The 25th Annirestaurant owner, who versary of NYC Restaucreated many popular rant Week will be going menu items for restauon July 24-Aug.18th. rant chains and ForThe Gluten Free & Altune 500 companies, lergen Friendly Expo has been hired by St. will be held July 22-23rd, Louis-based Kent Prein Worchester, MA. The cision Foods Group Men’s Club of Temple as Corporate Culinary Beth Hillel-Beth El will Chef of the Research & host the first annual Development DepartKosher BBQ Championment. German Fest—a ship in the mid-Atlantic Milwaukee Tradition region, certified by the will be held July 28thKansas City Barbeque 30th at the SummerSociety. It will be Aug. fest grounds, along the 29th, 2017 on the Main beautiful shoreline of Line of Philadelphia. Lake Michigan. Hearst Twenty Cooking Teams Magazine’s newest will compete. venture ‘The Pioneer Woman’ magazine hits stands in Wal-Mart stores across the country. Lee Drummond’s, The Pioneer Woman show can be seen on Country Inns & Suites By CarlsonSM the Food Network. Starannounced the launch of Military 1st, a bucks will expand its program that honors service members Nevada distribution fawith a special preferred rate, the best cility with the addition available room at the time of checkin and other upgrades with country of 700,000 square feet music star Kip Moore acting as the on the distribution porbrand’s Chief Gratitude Officer to help tion of the Starbucks drive awareness to the program.

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Pictured here are a few specialties from Zorba’s Gyros; their famous Greek fries and the Zorba’s Chicken Pita. They are located at 8102 W. 143rd Street in Orland Park, IL. For a small place they have over 120 delicious menu items to choose from.

6/13/17 12:56 PM

Food Industry News® July 2017

Page 24

14 Tips to a Winning Presentation

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Whether you are speaking before hundreds in a hotel ballroom or a single client in a conference room, the success of your presentation depends on more than what you have to say. How you say it and how you interact with your audience also determine their response.

These 14 guidelines are aimed at making you and your presentation winners with your audience. 1. Be sure to tell your audience why your presentation is relevant to them. 2. Keep your presentation within or under the amount of time you have been allowed. Research indicates that adult concentration peaks out at 1 hour and 15 minutes. If you plan to allow 30 minutes for questions and discussion, spend no more than 45 minutes on your formal presentation. 3. Don’t tell jokes. 4. Remember that most audiences do not settle down right away. Don’t make clever statements and important points in the first minutes of your presentation. 5. Eliminate all material that is not directly relevant to the central theme of your presentation. 6. Your visual aids should be aids and not crutches. Do not overwhelm your audience with them. 7. Make certain the visual aids are large enough for everyone in the audience to see and simple enough for everyone to understand. 8. Visuals should re-

late only to that portion of the presentation you are covering at a particular point in time. Never permit your audience to look ahead on the screen to something you are not yet ready to discuss. 9. Maintain contact with our audience throughout. your presentation. 10. Make sure your podium microphone and light are in good working order. 11. During the question period, you are bound to hear from people who aren’t really asking questions, but are giving a speech designed to show how much they know or how much more they know than do you. Respect them, but never be defensive. Emphasize the points upon which you agree and point out those which you do not agree with. 12. Listen actively to audience questions. Often, the questioner is asking more than what meets the ear. 13. Always rephrase what you think the question to be before you respond to it. 14. Expect to have pictures taken at many events where you will speak. Dress professionally and in colors that photograph well. This means dark colors rather than light tones, contrasting shirts and blouses, and bright ties or scarves.

Entrepreneurs Celebrate 10 Years of High-Fiber Success

On Friday June 23, Crapola! threw an anniversary party at its World Headquarters, with live music, food, and drinks in the new-ish location (opened in fall of ‘16) in bustling downtown Ely, Minnesota. Street-view windows offer Ely tourists and passersby a look into the Crapola-crafting process and coffee, cookies, parfaits and smoothies are available for those who want to linger inside. A successful 2016 Kickstarter campaign allowed Crapola! to move into its new World Headquarters, where production capacity can match demand. The Stroms were living off the grid in Ely when they launched Crapola!, and while their ambitions were constrained by limited space in their first facility, their highfiber blend of 100 percent natural grains, fruits, and nuts gained a loyal following. The high-fiber granola that “Makes Even Weird People Regular” may use humor to highlight the nutritional benefits of dietary fiber, but Crapola! is serious about its ingredients. Its four flavors are made by hand in Ely, Minn. and available in select locations across the US, including Lunds & Byerlys, CobornsDelivers.com, Kowalski’s Markets, and many co-ops in its home state of Minnesota; in Wisconsin, Iowa, Illinois, and South Dakota; and online.

Virtual Reality Poops Out

Remember when “virtual reality” was going to set the world on fire? Well, maybe not. Sales figures for 2016 are in, and they’re not exciting: The VR industry shipped 6.3 million devices and pulled in $1.8 billion in revenue, according to research firm Super Data. That’s below expectations, though analysts say it isn’t terrible for an emerging technology. What’s more telling is who’s buying. Though VR has promise for business, most customers now are gamers who love it. But hard-core fans aside, most people lack a compelling reason to shell out for the gear.

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Food Industry News® July 2017

Local News Chef/Partner Allen Sternweiler opens Sal’s Pretoria an Italian Restaurant at 2834 N. Southport in Chicago. Chicago Margarita Festival will be held at Navy Pier July 8-9th. Crosstown Classic - Chicago Cubs vs. Chicago White Sox, July 24 and July 25 at Wrigley Field and July 26 and July 27 at Guaranteed Rate Field. Fiesta del Sol Festival, the largest festival in the Midwest, brings live entertainment, local art, a variety of food, carnival rides and much more. It will be held July 27-30 at 1400 W. Cermak in Chicago. Fireworks will be displayed at Navy Pier 600 E. Grand Ave. beginning at 9:30 pm on Thursday July 4th. Patel Bros plan to open a new Indian grocery store at 1566 Ogden in Naperville. The Taste of Chicago will be held in Grant Park July 5-9, 2017. Taste of Lincoln Ave. will be held July 29-30 at North Lincoln Ave. between Fullerton & Wrightwood in the DePaul neighborhood. The Morton Arboretum located in Lisle, IL is presenting the Origami in the Garden exhibit though Oct. 22, 2017. There are 25 displays of magnificent large scale sculptures inspired by the ancient Japanese art of paper folding. Windy City Smokeout, BBQ & Country Music will be going on at 560 W.

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Home Cut Donuts has been Joliet’s favorite since 1966. Three brothers, Bill, Bob and Dave Ruhaak opened their doors in April 1966. Fifty one years later, Bill’s son Jim continues the family tradition of excellence. Fresh made donuts are made daily and can be enjoyed at their location at 815 W. Jefferson in Joliet which is open 24 hours a day/7 days a week. They also have an outlet shop at 1317 E. Washington in Joliet that is open only until noon.

Grand Ave. in Chicago July 14-16. St. Louis based Volpi, celebrates its 105th year, and is one of the remaining Midwestern specialty foods companies who make all of their own dry-cured meats in house, slowly letting nature perfect each flavor in their family’s authentic recipes. They use fresh Midwest meats and few ingredients for clean, authentic flavors. Red Arrow Tap Room will open in Spring of 2018 on the northeast corner of Main St. and Burlington Ave. in Lisle, IL. and is part of an ongoing development project—Marq on Main, which will bring apartments, retail spaces and restaurants to the area.

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Food Industry News® July 2017

n Restaurant industry sales will total $798.7 billion in 2017; 4 percent of the U.S. gross domestic product. n The restaurant industry is projected to employ 14.7 million people in 2017 – about one in 10 working Americans. n The restaurant industry is expected to add 1.6 million jobs over the next decade, with employment reaching 16.3 million by 2027. n More than 9 in 10 restaurants have fewer than 50 employees. n More than 7 in 10 restaurants are single-unit operations. n Sales per full-time-equivalent employee at eating and drinking places in 2016 were $79,400. www.deliveryconcepts.com n Average unit sales in 2014 were $992,000 at fullservice restaurants and $861,000 at quickservice restaurants. stone. Most rules can be changed—with sufficient reason. When the company can benefit, show a profit, or help out a worthy, loyal employee, a policy will usually change. If you can present information and data convincingly enough, to assure management that your project will pay for itself in a year and a half (when the company policy requires pay-off” in one year or less), you have a good chance of getting approval. Being a good negotiator will certainly pay off here. Facts and figures lend support. Collect all the facts, figures, statistics, reports, and other evidence supporting your position. Printed material is especially impressive and convincing. The more such material you can put your hands on, the more support you can produce when you feel you are losing an argument. You may not need all the facts and figures you have acquired in your preparation, but you’ll negotiate with more confidence knowing it is proven. History has shown that people who make out well in negotiations are the ones with the most facts. 9/9/16 11:05 AM Don’t forget the human aspect. Humans have foibles and weaknesses, are subject to persuasion, and have feelings. You’ll have an advantage, too, if you recognize the personality and make-up of each individual you talk to. Upper managers and executives, for example, usually want to get to the bottom line in a hurry. They don’t want to spend time discussing details. Lower managers and staff people, on the other hand, like to show you that they are aware of the latest developments in the industry. Before they approve-your project, they might want to explain every detail down to the last nut and bolt. Always have a plan of action. Before you start to negotiate, keep in mind: the maximum you can ask for without fear of being considered unreasonable or uninformed; the minimum or lowest alternative you’d settle for; and the realistic option you have a good chance of getting. Try for a goal that’s realistic, but be ready to accept any offer that seems reasonable. You may be surprised to find that the maximum wins. Accept setbacks as merely temporary. You might even ask, “What would it take to get you to accept this idea?” Most likely, you’ll then be on your way to the bargaining table. –Working Together

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Call Today to See How You Can CA$H IN On This Opportunity: (800) How to sUPERCHARGE Your Bargaining Power Is negotiating something you try to avoid at all costs? Do you dislike it because of the confrontation, haggling, and risk-taking it entails? If you dislike negotiating, you might let great opportunities pass you by. Successful negotiating can increase your pay, get you a better job, and improve your chances for successful career moves. It pays to see negotiating in a positive light and decide to become skillful at it. Begin by considering the following tips to help you become a sharp negotiator: Don’t do a rush job. To win or get your way, you’ve got to be mentally prepared. Suppose your boss asks you a question –to which he or she wants an immediate answer. You know you could give him or her a more complete and better answer if you had time to get some facts and figures together. Don’t be pushed into a poor answer or an inadequate one. Instead say, dci oct 2016.indd 1 “Can you give me a few hours to pull together some specifics?” No reasonable boss would deny you such a request, and you will have time to get the information you need. You’ll also enjoy the advantage of presenting it at a time and place of your choosing. Policies can be changed. Very few company policies are written in

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Food Industry NewsÂŽ July 2017

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Consumer Trends 2017 40% Consumers who say diet-specific food options would make them choose one restaurant over another. 54% Consumers who say they would order breakfast items more often if restaurants offered them all day. 63% Millennials who eat a wider variety of ethnic cuisines now than they did two years ago. 49% Consumers who would buy meal kits to prepare at home if their favorite restaurant offered them. 56% Consumers who say their primary reason for preferring locally sourced food is that it supports farms and producers in their communities. 60% Consumers who say availability of environmentally friendly food would make them choose one restaurant over another. 80% Millennials who have used free Wi-Fi in a restaurant in the last year. 20% Consumers who say they would rather use technology than interact with restaurant staff. 30% Consumers who say technology makes them dine out or order takeout or delivery more often. 42% Consumers who say the ability to order online would make them choose one restaurant over another. 45% Consumers who say technology makes restaurant visits and ordering more complicated.

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Consumers and Dining Out n 9 in 10 consumers say they enjoy going to restaurants. n 2 in 5 consumers say restaurants are an essential part of their lifestyle. n 7 in 10 consumers say their

Fact File: Restaurant Opportunities n Half of all adults have worked in the restaurant industry at some point during their lives. n 1 in 3 Americans got their first job experience in a restaurant.

favorite restaurant foods provide flavors they can’t easily duplicate at home.

n 8 in 10 restaurant owners say their first job in the restaurant industry was an entry-level position.

n 8 in 10 consumers say din-

n 9 in 10 restaurant managers started in entry-level positions.

ing out with family and friends is a better use of their leisure time than cooking and cleaning up. n 34% of smartphone users

have used their phone to pay for a restaurant meal.

There can be only one boss, someone whose decisions either guide or sink a business. –JC

july 25-32.indd 28

Food Industry News® July 2017

n The number of women-owned restaurant businesses increased 40 percent between 2007 and 2012 – well above the 12 percent increase in all restaurant businesses. n The number of Hispanic-owned restaurant businesses jumped 51 percent between 2007 and 2012, while black- or African-American-owned restaurants increased 49 percent.

6/13/17 1:24 PM

Food Industry News® July 2017

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The Dozen Deadly Sins That Rob Your Sleep

LAPTOPS & TV Facebook and Letterman will have to wait. Your MacBook and texting may be the worst offenders in the poor sleep stakes. According to a 2012 Harvard Health Letter, blue wavelengths from fluorescent lightbulbs, LED lights and computer and iPad screens wreak greater havoc than white light on melatonin. In an experiment, blue light suppressed melatonin for around twice as long as green light. Red light, had the mildest effect on melatonin. HEAT Sleep temperature is integral to the quality of shut-eye. The Centre for Sleep Research revealed that that normal initiation of sleep demands a core body temperature drop. Ordinarily, the body automatically turns down its heat dial about 90 minutes before sleep, while insomniacs who find it hard to nod off tend to maintain a higher body temperature. While your body should regulate its own degrees, a hot or frigid room can mess with the process. The ideal temperature for sleep is 65 degrees. LIGHTING Ensure the room is dark. According to the National Sleep Foundation, bright light inhibits the release of sleep hormone melatonin, which is stimulated by a dimly lit environment. Bright light can prevent the release of melatonin, preventing the onset of sleep. If you can’t block out 100 per cent of light, sleep masks can help when light can’t

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be blocked. Skip the white organza and go for a heavy fabric or blinds that completely block light. The first exposure to light in the morning activates a part of your brain called the suprachiasmatic nucleus, according to the National Sleep Foundation. That means processes associated with being awake crank into gear, calling a premature end to quality sleep. NAPS If you absolutely must, limit naps to a power nap of 20 minutes. SMARTPHONES As well as the effect of the light on melatonin, a smartphone will keep feeding it fresh content to process. READS Do not do heavy reading in bed. BED Being comfortable equals best rest. (Permission to buy the good pillows.) LATTES AND LASAGNA Skip caffeine in the afternoon and heavy food for dinner... Unless you want acid reflux during the night. WORKOUTS AFTER WORK Exercise early in the day enhances evening sleep, but a vigorous workout in the evening will keep you wired. ALCOHOL Yes, a drink can make you sleepy, but it can also lead to impaired sleep or worse, sleep apnea. WORKING LATE Staying late or carrying work home in the evening will make it difficult to let go and just relax. NOISE Block noise you can’t control, try white noise or ocean sounds. OLD PILLOW Replace pillows. Look for one that supports your neck and aligns your body.

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Food Industry News® July 2017

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O N L I N E . S T A T E A P P R O V E D . AVA I L A B L E 2 4 / 7 . ©2017 National Restaurant Association (NRAEF). All rights reserved. ServSafe® and the ServSafe logo are registered trademarks of the NRAEF. National Restaurant Association® and the arc design are trademarks of the National Restaurant Association.

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American Restaurant Facts at a Glance $799 billion: Restaurant industry sales.

10%: Restaurant workforce as part of the overall U.S. workforce. 9 in 10: Restaurant managers who started at entry level.

1 million+: Restaurant locations in the United States.

8 in 10: Restaurant owners who started their industry careers in entry-level positions.

14.7 million: Restaurant industry employees.

9 in 10: Restaurants with fewer than 50 employees.

1.6 million: New restaurant jobs created by the year 2027.

7 in 10: Restaurants that are single-unit operations.

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–NRA

6/13/17 1:24 PM

Food Industry News® July 2017

Pay A Pro To Do These You can waste a tremendous amount of time and more-valuable payroll staff to try to do these than if you use some common sense. A professional will tackle tasks with a level of speed and expertise that you probably do not possess. Unless you’re rocksolid perfect at all of these –and let’s be honest, you’re not– it’s time to play boss and delegate these important tasks to people who do it every day... And better than you can: Accountant A certified public accountant (CPA) can guide you through complex taxplanning issues and prepare your tax return. The average fee to prepare and submit a Form 1040 with itemized deductions and a state return is about $275, according to a National Society of Accountants survey. Search for a CPA who is a personal financial specialist at www.aicpa.org. Financial planner A financial adviser takes a broad look at your cash flow, savings goals, investments and other areas of your financial life. You may be charged hourly, annually, by the project or as a percentage of managed assets. Search for fee-only planners at www.napfa.org.

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Health insurance claims specialist If you are dealing with significant medical bills, a claims specialist can help you navigate the insurance system, find errors in bills and contest denials of insurance claims. Specialists often charge about $75 to $95 an hour; you can find one at www.claims.org.

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The Wines of Josh Cellars

After a decade serving as a worldclass sommelier followed by another decade as a wine industry executive, Joseph Carr set out on his own in 2005 to form his family-owned wine company. It was, as Joseph Carr says, “a chance to follow a dream.” Influenced by the wines of Bordeaux and Burgundy, Joseph Carr began making wines under a label bearing his name with a winemaking philosophy emphasizing balance, sophistication and approachability. Old world in style, but expressive of California’s best winegrowing regions, the Joseph Carr line of North Coast Reserve Cabernet Sauvignon and Sauvignon Blanc is sourced from select vineyards in Rutherford, Oakville and the Stags Leap District. In 2007, Joseph launched Josh Cellars, wines that represent the best of California: bold, rich wines that are approachable and balanced. Sourced from across many great California winegrowing regions, every vintage represents a labor of love, a commitment to quality, and a very personal promise to make great wine, in honor of his dad, Josh. For more info, visit joshcellars.com

6/13/17 1:24 PM

Food Industry News® July 2017

ACCOUNTANTS BDO (Formerly SS&G)............................................ 312-863-2320 Baker Tilly ............................................................... 312-729-8100 Chamlin P C ............................................................ 847-583-8800 Mazars USA LLP..................................................... 312-863-2400 ACCOUNTING FIRMS Parhas & Associates ........................... Page 16...... 708-430-4545 Mazars USA LLP..................................................... 312-863-2400 ADVERTISING Food Industry News ................................................ 847-699-3300 AIR CONDITIONING-SYSTEMS CLEANING Olympia Maintenance ............................................. 708-344-0344 AIR FILTERS-SALES & SERVICE Olympia Maintenance ............................................. 708-344-0344 ARCHITECTS Dearborn Architects ................................................ 312-939-3838 Sarfatty Associates ..................................................847-920-1100 ASIAN FOOD PRODUCTS Kikkoman Sales USA .............................................. 630-954-1244 ASSOCIATIONS Chefs and Culinary Professionals ....... Page 40.....872-256-CHEF Illinois Restaurant Association ............ Page 30...... 312-787-4000 GARC...................................................................... 847-824-6941 Illinois Dept of Agriculture ....................................... 217-782-5809 ATM MACHINES Meirtran ATM....................................... Page 46...... 815-874-7786 ATTORNEYS Dregerlaw................................................................ 312-322-0955 Scharf Banks Marmor ............................................. 312-662-4897 Tabahi Law .............................................................. 847-260-8182 AUCTIONEERS Bob King Auctions ............................... Page 21...... 847-363-2268 AWNINGS & CANOPYS Chesterﬁeld Awnings .......................... Page 21...... 312-666-0400 Universal Awnings & Signs ................. Page 29...... 773-887-3935 BAKERS-WHOLESALE Gerhard’s European Desserts ............ Page 31...... 847-234-0023

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Gonnella Baking Co ............................ Page 07...... 312-733-2020 Lezza Spumoni & Desserts................. Page 15...... 708-547-5969 Eli’s Cheesecakes................................................... 773-736-3417 JR Dessert Bakery .................................................. 773-465-6733 Labriola Baking Company ........................................708-371-1119 Milano Baking Company ....................................... 800-495-BUNS Silverland Bakery .................................................... 708-488-0800 BAKERY EQUIPMENT Leach Food Equipment Dist................ Page 10...... 815-712-7707 BAKERY-PRODUCTS Instantwhip Chicago............................ Page 14...... 800-933-2500 BAKLAVA Libanais Sweets ...................................................... 847-329-5060 BANNERS Universal Awnings & Signs ................. Page 29...... 773-887-3935 BANNERS & POSTERS Accurate Printing..................................................... 708-824-0058 BAR SNACKS Belmont Sausage Company ............... Page 20...... 847-357-1515 BAR STOOLS Chicago Booth .................................... Page 10...... 773-378-8400 Richardson Seating-Fse Division ........ Page 48...... 312-829-4040 Waco Manufacturing ............................................... 312-733-0054 BAR SUPPLIES Ramar Supply Co................................ Page 32...... 708-233-0808 Alfa Restaurant Supply ........................................... 773-588-6688 BATCH FREEZERS Kool Technologies ............................... Page 06...... 630-483-2256 BBQ SAUCE Ken’s Foods ........................................ Page 47...... 800-633-5800 BEEF New S B L Inc ......................................................... 773-376-8280 BEVERAGE DISPENSING-EQUIPMENT United Fast Food & Beverage................................. 847-928-0026 BEVERAGES Lifestyle Beverages................................................. 630-941-7000 BLOODY MARY GARNISHES Belmont Sausage Company ............... Page 20...... 847-357-1515

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BOOTHS Chicago Booth .................................... Page 10...... 773-378-8400 Waco Manufacturing ............................................... 312-733-0054 BOOTHS-UPHOLSTERERS Chicago Booth .................................... Page 10...... 773-378-8400 BOX COMPANIES-CORRUGATED Wertheimer Box .................................. Page 29...... 312-829-4545 BREAD & ROLLS Gonnella Baking Co ............................ Page 07...... 312-733-2020 BREAKFAST SAUSAGE Fontanini ............................................. Page 13...... 708-485-4800 BREAKFAST-FOODS Menza Foods ...................................... Page 19...... 630-230-0332 BUTCHER BLOCK WOOD TABLES RestaurantWoodTables.com ................................... 773-599-6200 BUTTER-CLARIFIED Danish Maid Butter Co ........................ Page 24...... 773-731-8787 Grassland Dairy Products ....................................... 715-267-7767 BUTTER-NON-GMO Grassland Dairy Products ....................................... 715-267-7767 BUTTER-ORGANIC Grassland Dairy Products ....................................... 715-267-7767 BUTTER-PREPORTIONED-WHIPPED Danish Maid Butter Co ........................ Page 24...... 773-731-8787 BUYERS GROUPS/CO-OPS GARC...................................................................... 847-824-6941 CABLE TV-SALES & INSTALLATION All Sports Direct ...................................................... 630-918-3000 CAKES & DESSERTS Chicago Sweet Connection Bakery .... Page 06...... 773-283-4430 CALAMARI Fisherman’s Pride ............................... Page 02.......800-543-2110 CANNOLI & CANNOLI PRODUCTS Lezza Spumoni & Desserts................. Page 15...... 708-547-5969 CASH & CARRY OUTLETS GFS Marketplace .................................................... 800-968-6525 CASH & CARRY WHOLESALERS Costco Business Center ..................... Page 18...... 708-552-9017

CASH REGISTERS Advanced Data Systems Chicago ...........................708-388-6111 CASH REGISTERS & SUPPLIES Schmaus Cash Register & POS ............................. 847-675-6066 CATERING-SUPPLIES Dishco SF ........................................... Page 28...... 510-823-2224 CATERING-VEHICLES DCI Central ......................................... Page 26...... 800-468-7478 CCTV SYSTEMS Chicago Cardinal Communication .......................... 708-424-1446 CELLULAR EQUIPMENT & SERVICE Air Corp Wireless .................................................... 630-514-9333 CENTER OF THE PLATE ITEMS (COP) US Foods ................................................................ 800-323-1004 CHAIN RESTAURANT DATABASES Foodservice Database Company........ Page 29...... 773-745-9400 CHAIR REFINISHING Wehrli Woodworks .............................. Page 14...... 630-357-9663 CHAIR/BARSTOOL REPAIRS Restaurant Chair Repair ......................................... 630-424-0424 CHAIRS-COMMERCIAL Chicago Booth .................................... Page 10...... 773-378-8400 Richardson Seating-Fse Division ........ Page 48...... 312-829-4040 Waco Manufacturing ............................................... 312-733-0054 CHAIRS-CUSTOM COLORS Powder Coating Specialists ................ Page 12...... 708-387-8000 CHARCOAL Charcoal Supply Company ..................................... 312-642-5538 CHEESECAKES Eli’s Cheesecakes................................................... 773-736-3417 CHICKEN-PROGRAMS FSI/Foodservice Solutions ...................................... 847-719-6088 CHILI Captain Ken’s Foods........................... Page 44.......800-510-3811 Bistro Soups (Div of Vienna Beef) .......................... 773-278-7800 CHINA & DISHWARE Dishco SF ........................................... Page 28...... 510-823-2224

6/13/17 2:23 PM

Food Industry News® July 2017

Page 34 CHOCOLATES Dessert Concepts ................................................... 773-640-4727 CHOCOLATES-BULK Mellos Snacks ..........................................................312-550-1911 CHORIZO Quay Corp........................................... Page 14...... 847-800-8567 CIGARS Paciﬁc Cigar Company ....................... Page 46.......630-972-1189 CLASSIFIED ADVERTISING Food Industry News ................................................ 847-699-3300 CLEANING PRODUCTS SuperClean ............................................................. 847-361-0289 CO-PACKERS T F Processors........................................................ 847-709-2600 COFFEE Farmer Brothers Coffee .......................................... 312-437-1818 COFFEE & TEAS Royal Cup Coffee................................ Page 08...... 630-254-3365 COFFEE ROASTERS Tec Foods Inc...................................... Page 25...... 773-638-5310 Tugboat Coffee ....................................................... 630-390-6613 COLD STORAGE Perishable Distribution Solutions ............................ 888-491-1641 COLD STORAGE-PORTABLE Portable Cold Storage......................... Page 22...... 800-535-2445 COMBI-STEAMERS Rational USA........................................................... 888-320-7274 CONSTRUCTION COMPANIES Walter Daniels Construction ............... Page 16...... 773-775-0170 CONSULTING & DESIGN A D E Foodservice Equipment .................................630-628-0811 CONTRACT LABOR SERVICES Atlas Employment Services ................ Page 11 ...... 847-671-1557 CONTRACT MANUFACTURING Bistro Soups (Div of Vienna Beef) .......................... 773-278-7800 COOKING EQUIPMENT Ramar Supply Co................................ Page 32...... 708-233-0808 CORNED BEEF HASH Menza Foods ...................................... Page 19...... 630-230-0332 CORNED BEEF-FRESH Vienna Beef ........................................ Page 25...... 773-278-7800 EX-Cel Corned Beef ............................................... 312-666-2535 CORPORATE GIFTS Vienna Beef ........................................ Page 25...... 773-278-7800 CRAFT BEVERAGES Deutsch Family Wine & Spirits............ Page 24...... 708-687-9870 CREDIT CARD PROCESSING Advanced Data Systems Chicago ...........................708-388-6111 Heartland Payment Systems .................................. 414-699-3097 DAIRY-PRODUCTS Instantwhip Chicago............................ Page 14...... 800-933-2500 Quay Corp........................................... Page 14...... 847-800-8567 DELIVERY-VEHICLES DCI Central ......................................... Page 26...... 800-468-7478 DESSERTS Chicago Sweet Connection Bakery .... Page 06...... 773-283-4430 Gerhard’s European Desserts ............ Page 31...... 847-234-0023 Algelato Chicago ..................................................... 847-455-5355 Dessert Concepts ................................................... 773-640-4727 Eli’s Cheesecakes................................................... 773-736-3417 DESSERTS-WHOLESALE Lezza Spumoni & Desserts................. Page 15...... 708-547-5969 DIGITAL MENU BOARDS Advanced Data Systems Chicago ...........................708-388-6111 DIRECT MAIL PROGRAMS Food Industry News ................................................ 847-699-3300 DIRECT TV BKS Enterprises.......................................................847-352-1118 DIRECTV All Sports Direct ...................................................... 630-918-3000 DISHWASHER-LEASING & RENTAL Lee’s Foodservice ............................... Page 03.......800-728-1102 Cintas Corporation .................................................. 630-543-3666 DISTRIBUTOR SALES REPS Jeff Goworowski.................................. Page 04...... 773-851-7833 DUCT CLEANING Black Diamond Plumbing & Mech....... Page 18...... 866-855-2932 Enviromatic Corp of America .............. Page 27...... 800-325-8476 Olympia Maintenance ............................................. 708-344-0344 DVR (DIGITAL VIDEO SURVEILLANCE) Advanced Data Systems Chicago ...........................708-388-6111

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ELECTRICAL REPAIR & MAINTENANCE Black Diamond Plumbing & Mech....... Page 18...... 866-855-2932 Mackay Heating & Mechanical............ Page 22...... 847-381-0448 ENERGY BROKER Century Energy Solutions ................... Page 20...... 630-817-3164 ESPRESSO COFFEE EQUIPMENT United Fast Food & Beverage................................. 847-928-0026 ETHNIC FOODS Kikkoman Sales USA .............................................. 630-954-1244 FAUCETS Faucet Shoppe The ............................ Page 29...... 773-478-3890 FILM-CUSTOM PRINTED Prairie State Group ................................................. 847-801-3100 FILTERS-EXHAUST SYSTEMS Olympia Maintenance ............................................. 708-344-0344 FIRE ALARM REPAIR & TESTING Valley Fire Protection .............................................. 630-761-3168 FIRE SUPRESSION SYSTEMS Fox Valley Fire & Safety.......................................... 847-695-5990 Henrichsen Fire & Safety Equip .............................. 800-373-9714 FIRE-EXTINGUISHERS Henrichsen Fire & Safety Equip .............................. 800-373-9714 FIRST AID-EQUIPMENT & SUPPLIES Afﬁrmed Medical Service ........................................ 847-322-9185 FLATBREADS Grecian Delight Foods ............................................ 847-364-1010 FLEXIBLE PACKAGING Prairie State Group ................................................. 847-801-3100 FOOD BROKERS Quality Food Brokers .............................................. 847-797-1006 FOOD DISTRIBUTORS Christ Panos Foods ............................ Page 43...... 630-735-3232 Costco Business Center ..................... Page 18...... 708-552-9017 Devanco Foods ................................... Page 10...... 847-228-7070 Tec Foods Inc...................................... Page 25...... 773-638-5310 Alfa Restaurant Supply ........................................... 773-588-6688 Anichini Brothers ..................................................... 312-644-8004 Chef’s Quality Meats ............................................... 708-333-0880 Cugini Distribution ................................................... 708-695-9471 GFS Distribution...................................................... 800-968-6391 Grecian Delight Foods ............................................ 847-364-1010 Kronos Foods.......................................................... 800-621-0099 US Foods ................................................................ 800-323-1004 FOOD EQUIPMENT Bob King Auctions ............................... Page 21...... 847-363-2268 FOOD EQUIPMENT MANUFACTURERS Sammic Corp .......................................................... 224-307-2232 FOOD PROCESSING EQUIPMENT CONTROLS Lumenite Control Technology ................................. 847-455-1450 FOOD PRODUCTS Devanco Foods ................................... Page 10...... 847-228-7070 Menza Foods ...................................... Page 19...... 630-230-0332 Tec Foods Inc...................................... Page 25...... 773-638-5310 GFS Marketplace .................................................... 800-968-6525 Grecian Delight Foods ............................................ 847-364-1010 Neil Jones Food Company...................................... 800-543-4356 Riverside Foods ...................................................... 800-836-8303 FOOD PRODUCTS-PREPARED Captain Ken’s Foods........................... Page 44.......800-510-3811 FOODSERVICE DISTRIBUTORS GFS Distribution...................................................... 800-968-6391 FOODSERVICE EQUIPMENT Leach Food Equipment Dist................ Page 10...... 815-712-7707 March Quality Used & New Equip....... Page 15...... 800-210-5895 Thunderbird Food Machinery .............. Page 27...... 866-451-1668 Losurdo Inc ............................................................. 630-833-4650 Rational USA........................................................... 888-320-7274 FOODSERVICE EQUIPMENT & SUPPLIES Alfa Restaurant Supply ........................................... 773-588-6688 FOODSERVICE EQUIPMENT-REPAIR Mackay Heating & Mechanical............ Page 22...... 847-381-0448 CSI - Coker Service Inc .......................................... 888-908-5600 Cobblestone Ovens ................................................ 847-635-0172 FOODSERVICE- LAYOUT & DESIGN A D E Foodservice Equipment .................................630-628-0811 Losurdo Inc ............................................................. 630-833-4650 Sarfatty Associates ..................................................847-920-1100 FOODSERVICE-EQUIPMENT PARTS CSI - Coker Service Inc .......................................... 888-908-5600 Cobblestone Ovens ................................................ 847-635-0172

FOODSERVICE-SUPPLIES Ramar Supply Co................................ Page 32...... 708-233-0808 GFS Marketplace .................................................... 800-968-6525 FREEZER & REF TRAILER RENTAL/LEASING Portable Cold Storage......................... Page 22...... 800-535-2445 FREEZERS-ALL TYPES Custom Cooler & Freezer ................... Page 08...... 630-879-3131 FRESH CUT FRY EQUIPMENT Sammic Corp .......................................................... 224-307-2232 FRYERS FSI/Foodservice Solutions ...................................... 847-719-6088 FURNITURE/FIXTURES/DESIGN Vitro Seating Products ............................................ 800-325-7093 GELATO Palazzolo’s Artisan Dairy .................... Page 17....800-4GE-LATO Algelato Chicago ..................................................... 847-455-5355 GELATO EQUIPMENT & SUPPLIES Kool Technologies ............................... Page 06...... 630-483-2256 Palazzolo’s Artisan Dairy .................... Page 17....800-4GE-LATO GENERAL CONTRACTORS Walter Daniels Construction ............... Page 16...... 773-775-0170 GIARDINIERA Authentic Brands................................. Page 11 ...... 708-749-5430 E Formella & Sons .................................................. 630-873-3208 V Formusa Company .............................................. 847-813-6040 GLYCOL REFRIGERATION SYSTEM & REPAIR Mackay Heating & Mechanical............ Page 22...... 847-381-0448 GPS VEHICLE TRACKING Air Corp Wireless .................................................... 630-514-9333 GREASE REMOVAL SERVICE DarPro Solutions/Darling Int’l .................................. 708-388-3223 Kaluzny Bros Inc ..................................................... 815-744-1453 GREASE TRAP CONSULTANT Grease Traps Inc ............................... Page 04...... 844-550-7708 GREASE TRAP PUMPING SERVICE Tierra Environmental........................... Page 16...... 888-551-1998 DarPro Solutions/Darling Int’l .................................. 708-338-3223 Kaluzny Bros Inc ..................................................... 815-744-1453 GREASE-EXHAUST CLEANING Enviromatic Corp of America .............. Page 27...... 800-325-8476 Olympia Maintenance ............................................. 708-344-0344 GREEK FOOD PRODUCTS Devanco Foods ................................... Page 10...... 847-228-7070 Grecian Delight Foods ............................................ 847-364-1010 Kronos Foods.......................................................... 800-621-0099 Olympia Food Industries ......................................... 773-735-2250 GYROS Devanco Foods ................................... Page 10...... 847-228-7070 Grecian Delight Foods ............................................ 847-364-1010 Kronos Foods.......................................................... 800-621-0099 Olympia Food Industries ......................................... 773-735-2250 HAMBURGER PATTY MANUFACTURER Devanco Foods ................................... Page 10...... 847-228-7070 HEATING & AIR CONDITIONER SERVICE & REP Black Diamond Plumbing & Mech....... Page 18...... 866-855-2932 Mackay Heating & Mechanical............ Page 22...... 847-381-0448 Mechanical 24 ..................................... Page 17...... 847-987-9738 HEATING & COOLING-INSTALLATION & REPAIR Polar Refrigeration .................................................. 630-670-6890 HOOD & DUCT-CLEANING Hoodz of Schaumburg ......................... Page 19...... 847-620-2608 HOOD & EXHAUST-CLEANING Enviromatic Corp of America .............. Page 27...... 800-325-8476 Olympia Maintenance ............................................. 708-344-0344 HOOD & EXHAUST-SYSTEMS Belvin/J&F Sheet Metal Co ..................................... 312-666-5222 HOT DOGS Authentic Brands................................. Page 11 ...... 708-749-5430 Vienna Beef ........................................ Page 25...... 773-278-7800 Crawford Sausage .................................................. 773-277-3095 Red Hot Chicago..................................................... 800-249-5226 HUMAN RESOURCES ADP......................................................................... 847-507-4210 HUMMUS & SPREADS Grecian Delight Foods ............................................ 847-364-1010 ICE CREAM Chocolate Shoppe Ice Cream ............. Page 28...... 608-221-8640 Fox Valley Farms ................................ Page 14...... 630-231-3005 Homer’s Gourmet Ice Cream .............. Page 22...... 847-251-0477 Instantwhip Chicago............................ Page 14...... 800-933-2500

Palazzolo’s Artisan Dairy .................... Page 17....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 14...... 800-933-2500 ICE MACHINE REPAIR & SANITIZING Ice Solutions 24 .................................. Page 17...... 847-987-9738 Major Appliance Service ......................................... 708-447-4100 ICE MACHINES-SALES-RENTAL OR LEASING Empire Cooler Service ........................ Page 23...... 312-733-3900 Easy Ice .................................................................. 866-327-9423 ICE-MAKING EQUIPMENT/REPAIR & SERVICE Mackay Heating & Mechanical............ Page 22...... 847-381-0448 ILLINOIS FOOD PRODUCTS Illinois Dept of Agriculture ....................................... 217-782-5809 INSURANCE Jos Cacciatore & Company ................ Page 21...... 312-259-8200 Caro Insurance Services......................................... 708-745-5031 Concklin Insurance Agency..................................... 630-268-1600 ISU Northwest Insurance Services ......................... 888-366-3467 Society Insurance ................................................... 888-576-2438 The Horton Group ................................................... 312-989-1410 INSURANCE SERVICES Clermont Specialty Managers ................................. 312-881-1457 INSURANCE-INDUSTRIAL & COMMERCIAL Jos Cacciatore & Company ................ Page 21...... 312-264-6055 INTERIOR DESIGNERS Sarfatty Associates ..................................................847-920-1100 INTERNET ADVERTISING Food Industry News ................................................ 847-699-3300 INVENTORY CONTROL Sculpture Hospitality ............................................... 773-454-1300 ITALIAN BEEF Authentic Brands................................. Page 11 ...... 708-749-5430 Devanco Foods ................................... Page 10...... 847-228-7070 Fontanini ............................................. Page 13...... 708-485-4800 Serrelli’s Foods ................................... Page 15.....877-385-BEEF Grecian Delight Foods ............................................ 847-364-1010 Red Hot Chicago..................................................... 800-249-5226 ITALIAN FOOD SPECIALTIES E Formella & Sons .................................................. 630-873-3208 ITALIAN SAUSAGE Devanco Foods ................................... Page 10...... 847-228-7070 Fontanini ............................................. Page 13...... 708-485-4800 Anichini Brothers ..................................................... 312-644-8004 JANITOR-SUPPLIES Ramar Supply Co................................ Page 32...... 708-233-0808 JAPANESE-FOOD PRODUCTS Kikkoman Sales USA .............................................. 630-954-1244 JUICERS-FRUIT & VEGETABLES Berkel Midwest........................................................ 800-921-9151 KITCHEN-EXHAUST SYSTEMS/CLEANING Enviromatic Corp of America .............. Page 27...... 800-325-8476 Olympia Maintenance ............................................. 708-344-0344 KITCHEN-RENTALS Spark Shared Kitchen ............................................. 312-399-2084 KNIFE-SHARPENING SERVICE Maestranzi Brothers ................................................ 708-867-7323 LABELS-ALL TYPES Prairie State Group ................................................. 847-801-3100 LAW FIRMS Dregerlaw................................................................ 312-322-0955 LED-Menus-Lighting Ecolit, Inc ................................................................ 312-492-7010 LINEN SUPPLY & RENTAL SERVICE Cosmopolitan Textile ............................................... 773-254-6100 Mickey’s Linen .........................................................773-545-7211 LIQUOR & SPIRITS Deutsch Family Wine & Spirits............ Page 24...... 708-687-9870 LIQUOR-WHOLESALE Peerless Liquors ..................................................... 773-378-3908 LOGISTICS COMPANIES Perishable Distribution Solutions ............................ 888-491-1641 MANUFACTURERS REPRESENTATIVES Vicki Righeimer & Associates ................................. 847-899-8146 MARKETING-SERVICES QwikDesign.com ................................. Page 46...... 847-227-7412 Illinois Royalty ......................................................... 630-487-1485 MAYONNAISE Columbus Vegetable Oils.................... Page 05...... 773-265-6500

6/13/17 2:23 PM

Food Industry News® July 2017 MEAT PROCESSING EQUIP SALES & SERVICE Berkel Midwest........................................................ 800-921-9151 MEAT-SMOKED Nueske Applewood Smoked Meats ........................ 800-382-2266 MEAT-WHOLESALE Devanco Foods ................................... Page 10...... 847-228-7070 Grant Park Packing ............................. Page 31...... 312-421-4096 Anichini Brothers ..................................................... 312-644-8004 Chef’s Quality Meats ............................................... 708-333-0880 International Meat Company ................................... 773-622-1400 New S B L Inc ......................................................... 773-376-8280 R Whittingham & Son Meats ................................... 708-371-1650 MEATBALLS Authentic Brands................................. Page 11 ...... 708-749-5430 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 14...... 800-933-2500 ODOR (SEWER) ELIMINATION Grease Traps Inc ................................ Page 04...... 844-550-7708 OIL FILTRATION DEVICES Vito Fryﬁlter ............................................................. 847-859-0398 OIL-FRYING Chef Mac Culinary Cooking Oils ......... Page 06...... 708-945-9150 OILS & FATS-COOKING Columbus Vegetable Oils.................... Page 05...... 773-265-6500 OILS & SHORTENING Chef Mac Culinary Cooking Oils ......... Page 06...... 708-945-9150 Columbus Vegetable Oils.................... Page 05...... 773-265-6500 OILS & VINEGAR Pastorelli Foods .................................. Page 09...800-SOS-AUCY OILS-COOKING/BULK Columbus Vegetable Oils.................... Page 05...... 773-265-6500 Salad Oils International Corp .................................. 773-261-0500 OLIVE OILS Columbus Vegetable Oils.................... Page 05...... 773-265-6500 Salad Oils International Corp .................................. 773-261-0500 ORGANIC FOODS Pastorelli Foods .................................. Page 09...800-SOS-AUCY OVEN REPAIR & MAINTENANCE Mackay Heating & Mechanical............ Page 22...... 847-381-0448 OVENS-SALES & SERVICE Cobblestone Ovens ................................................ 847-635-0172 PACKAGING SPECIALISTS Wertheimer Box .................................. Page 29...... 312-829-4545 PACKAGING-FOOD & PRODUCTS Prairie State Group ................................................. 847-801-3100 PAINTING & HANDYMAN SERVICES Schubert Painting.................................................... 847-606-9660 PANCAKE-BATTER & MIX Tec Foods Inc...................................... Page 25...... 773-638-5310 PAPER-PRODUCTS Ramar Supply Co................................ Page 32...... 708-233-0808 PARTY-FAVORS & SUPPLIES Ramar Supply Co................................ Page 32...... 708-233-0808 PASTA-FRESH AND FROZEN Cugini Distribution ................................................... 708-695-9471 Pastafresh Home Made Pasta ................................ 773-745-5888 PASTRIES Chicago Sweet Connection Bakery .... Page 06...... 773-283-4430 PASTRIES-WHOLESALE Gerhard’s European Desserts ............ Page 31...... 847-234-0023 PATTY MACHINES/FOOD FORMERS Berkel Midwest........................................................ 800-921-9151 PAYROLL SERVICES ADP......................................................................... 847-507-4210 Heartland Payment Systems .................................. 414-699-3097 PEANUTS-BULK(IN THE SHELL) Mellos Snacks ..........................................................312-550-1911 PEST CONTROL/PEST ELIMINATION Mc Cloud Services .............................. Page 41...... 800-332-7805 Orkin Commercial Division...................................... 773-431-7512 PHONES-CELLULAR Air Corp Wireless .................................................... 630-514-9333 PICKLES & RELISH Vienna Beef ........................................ Page 25...... 773-278-7800

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PITA BREAD Grecian Delight Foods ............................................ 847-364-1010 PIZZA CRUST CRISP ADDITIVES Krisp-It..................................................................... 800-574-7748 PIZZA PRODUCTS Krisp-It..................................................................... 800-574-7748 PIZZA SUPPLY DISTRIBUTORS Anichini Brothers ..................................................... 312-644-8004 PLUMBING SERVICES Black Diamond Plumbing & Mech....... Page 18...... 866-855-2932 PLUMBING SUPPLIES Faucet Shoppe The ............................ Page 29...... 773-478-3890 POINT OF SALE SUPPLIES Schmaus Cash Register & POS ............................. 847-675-6066 POINT OF SALE SYSTEMS Retail Control Solutions .......................................... 630-521-9900 Schmaus Cash Register & POS ............................. 847-675-6066 POPCORN BULK-POPPED & RAW Mellos Snacks ..........................................................312-550-1911 POS SYSTEMS Advanced Data Systems Chicago ...........................708-388-6111 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 .................................................. 630-873-3208 Milano Baking Company ....................................... 800-495-BUNS T F Processors........................................................ 847-709-2600 PROCUREMENT SERVICES VGM Client Rewards .............................................. 815-603-2289 PRODUCE DISTRIBUTORS Premier Produce ..................................................... 847-678-0780 PRODUCE-WHOLESALE US Foods ................................................................ 800-323-1004 PROPANE Pinnacle Propane.................................................... 224-754-1213 PUBLISHING Food Industry News ................................................ 847-699-3300 RE-UPHOLSTERY Chicago Booth .................................... Page 10...... 773-378-8400 Wehrli Woodworks .............................. Page 14...... 630-357-9663 REFRIGERATED TRAILER RENTAL/LEASING Portable Cold Storage......................... Page 22...... 800-535-2445 REFRIGERATION EQUIP SERVICE & REPAIR Mackay Heating & Mechanical............ Page 22...... 847-381-0448 Mechanical 24 ..................................... Page 17...... 847-987-9738 CSI - Coker Service Inc .......................................... 888-908-5600 Climate Pros ........................................................... 888-463-8159 REFRIGERATION SERVICE Temperature Pros ................................................... 630-470-7664 REFRIGERATION-EQUIP/COMMERCIAL Custom Cooler & Freezer ................... Page 08...... 630-879-3131 REFRIGERATION-INSTALLATION & REPAIR Polar Refrigeration .................................................. 630-670-6890 REMODELING & NEW CONSTRUCTION Walter Daniels Construction ............... Page 16...... 773-775-0170 RESTAURANT EQUIP MANUFACTURERS Sammic Corp .......................................................... 224-307-2232 RESTAURANT EQUIPMENT FSI/Foodservice Solutions ...................................... 847-719-6088 Losurdo Inc ............................................................. 630-833-4650 RESTAURANT EQUIPMENT & SUPPLIES Custom Cooler & Freezer ................... Page 08...... 630-879-3131 Olympic Store Fixtures........................ Page 16...... 773-585-3755 Ramar Supply Co................................ Page 32...... 708-233-0808 Berkel Midwest........................................................ 800-921-9151 TriMark Marlinn Equip & Supplies........................... 708-496-1700 RESTAURANT EQUIPMENT REPAIR SERVICE 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 21...... 847-363-2268 Gatorchef.com .................................... Page 39...... 888-944-2867 March Quality Used & New Equip....... Page 15...... 800-210-5895

Page 35 RESTAURANT REAL ESTATE SALES John Moauro/Realty Executives ..............................708-361-1150 Kudan Group Inc ..................................................... 312-575-0480 Nick Dibrizzi/Coldwell Banker ................................. 708-562-9328 Pontarelli & Company ............................................. 847-778-3571 RESTAURANT-DESIGNERS A D E Foodservice Equipment .................................630-628-0811 Losurdo Inc ............................................................. 630-833-4650 Sarfatty Associates ..................................................847-920-1100 RESTAURANTS La Scarola Restaurant ............................................ 312-243-1740 Pita Inn Restaurants ................................................847-677-0211 SAFETY PRODUCTS-INDUSTRIAL Mennon Rubber & Safety Products ........................ 847-678-8250 SALAD-DRESSINGS Authentic Brands................................. Page 11 ...... 708-749-5430 Ken’s Foods ........................................ Page 47...... 800-633-5800 SALAD-DRESSINGS & OILS Columbus Vegetable Oils.................... Page 05...... 773-265-6500 Tec Foods Inc...................................... Page 25...... 773-638-5310 SANITATION TRAINING Illinois Restaurant Association ............ Page 30...... 312-787-4000 SATELLITE TV SYSTEMS All Sports Direct ...................................................... 630-918-3000 SAUSAGE Belmont Sausage Company ............... Page 20...... 847-357-1515 Vienna Beef ........................................ Page 25...... 773-278-7800 Anichini Brothers ..................................................... 312-644-8004 Crawford Sausage .................................................. 773-277-3095 Red Hot Chicago..................................................... 800-249-5226 SAUSAGE MANUFACTURER Grant Park Packing ............................. Page 31...... 312-421-4096 SCALES Berkel Midwest........................................................ 800-921-9151 SCALES-SALES & REPAIR Accurate Scale Company ................... Page 39...... 773-847-1820 SEAFOOD Fisherman’s Pride ............................... Page 02.......800-543-2110 SEATING Richardson Seating-Fse Division ........ Page 48...... 312-829-4040 Waco Manufacturing ............................................... 312-733-0054 SEATING REPAIRS Express Seating .................................. Page 03...... 630-985-7797 SECURITY CAMERA SYSTEMS Chicago Cardinal Communication .......................... 708-424-1446 SERVING PLATTERS Dishco SF ........................................... Page 28...... 510-823-2224 SEWER(MAINT)-RODDING & JETTING Black Diamond Plumbing & Mech....... Page 18...... 866-855-2932 Tierra Environmental........................... Page 16...... 888-551-1998 DarPro Solutions/Darling Int’l .................................. 708-338-3223 SHARED KITCHEN Spark Shared Kitchen ............................................. 312-399-2084 SHIPPING SERVICES Perishable Distribution Solutions ............................ 888-491-1641 SHORTENING Columbus Vegetable Oils.................... Page 05...... 773-265-6500 SIGNAGE-INDOOR & OUTDOOR American Graphics ............................. Page 22...... 888-774-6270 SILVERWARE & DINNERWARE Vicki Righeimer & Associates ................................. 847-899-8146 SLICERS-SALES & SERVICE Berkel Midwest........................................................ 800-921-9151 Maestranzi Brothers ................................................ 708-867-7323 SNACK FOODS Belmont Sausage Company ............... Page 20...... 847-357-1515 SOAPS & DETERGENTS Lee’s Foodservice ............................... Page 03.......800-728-1102 SOCIAL MEDIA SERVICES Stick Out Social................................... Page 45...... 312-655-9999 SOFT DRINKS PepsiCo Foodservice .............................................. 773-893-2319 SOFT SERVE-ICE CREAM/EQUIP & SUPPLIES Kool Technologies ............................... Page 06...... 630-483-2256 SOUPS Vienna Beef ........................................ Page 25...... 773-278-7800 Bistro Soups (Div of Vienna Beef) .......................... 773-278-7800 SOUS-VIDE COOKERS Sammic Corp .......................................................... 224-307-2232

SPECIALTY FOODS Artisan Specialty Foods .......................................... 708-762-5238 STAFFING-SERVICES Atlas Employment Services ................ Page 11 ...... 847-671-1557 STEAM CLEANING Olympia Maintenance ............................................. 708-344-0344 SUPERMARKET & DELI EQUIPMENT Leach Food Equipment Dist................ Page 10...... 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 10...... 773-378-8400 RestaurantWoodTables.com ................................... 773-599-6200 Waco Manufacturing ............................................... 312-733-0054 TABLEWARE Dishco SF ........................................... Page 28...... 510-823-2224 TAMALES Supreme Frozen Products ...................................... 773-622-3777 TEA-GREEN Dewdrop Tea ........................................................... 630-335-7806 TEMPORARY STAFFING Atlas Employment Services ................ Page 11 ...... 847-671-1557 TEXT MESSAGING PROGRAMS Illinois Royalty ......................................................... 630-487-1485 TOFU AND BEAN SPROUTS Phoenix Bean.......................................................... 773-784-2503 TOMATO PRODUCTS Pastorelli Foods .................................. Page 09...800-SOS-AUCY TRADE PUBLICATIONS Food Industry News ................................................ 847-699-3300 TRUCK GRAPHICS American Graphics ............................. Page 22...... 888-774-6270 TRUCK-REFRIGERATED DCI Central ......................................... Page 26...... 800-468-7478 TRUCK-SALES & SERVICE DCI Central ......................................... Page 26...... 800-468-7478 Mercedes Benz of Chicago ..................................... 312-628-4101 TRUCK-SALES NEW & USED D & S Truck Center ............................. Page 12...... 708-352-5551 M & K Truck Centers (Hino) ................ Page 03...... 708-793-5251 M & K Truck Centers (Isuzu) ............... Page 32...... 708-793-5251 TRUCK-VEHICLE GPS TRACKING UNITS Air Corp Wireless .................................................... 630-514-9333 TV SALES, SERVICE & INSTALLATION BKS Enterprises.......................................................847-352-1118 VEHICLE TRACKING DEVICES Air Corp Wireless .................................................... 630-514-9333 VENTILATING-SYTEMS CLEANING Enviromatic Corp of America .............. Page 27...... 800-325-8476 Olympia Maintenance ............................................. 708-344-0344 VIDEO SURVEILLANCE SYSTEMS Chicago Cardinal Communication .......................... 708-424-1446 WALK IN COOLER- MOBILE- RENTAL/LEASING Portable Cold Storage......................... Page 22...... 800-535-2445 WALK-IN COOLER REPAIR & MAINTENANCE Mackay Heating & Mechanical............ Page 22...... 847-381-0448 Mechanical 24 ..................................... Page 17...... 847-987-9738 WALK-IN COOLERS AND FREEZERS Custom Cooler & Freezer ................... Page 08...... 630-879-3131 WAREWASHING PROGRAMS Lee’s Foodservice ............................... Page 03.......800-728-1102 WEBSITE DESIGN Americaneagle.com ............................ Page 33...... 847-699-0300 WELDING & FABRICATING KOP Ind. Welding & Fabrication ......... Page 15...... 630-930-9516 WHIPPED CREAM Instantwhip Chicago............................ Page 14...... 800-933-2500 WINE & SPIRITS Deutsch Family Wine & Spirits............ Page 24...... 708-687-9870 YOGURT & SOFT SERVE EQUIPMENT Kool Technologies ............................... Page 06...... 630-483-2256

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Page 36

CLASSIFIEDS To place your classified ad, call: 847-699-3300 All major credit cards accepted

CHICAGOLAND’S BEST LOCATIONS FOR SALE 24 HOUR VOICEMAIL

Only From

Email—nick.dibrizzi@cbexchange.com

NEW! WESTERN SUBURBS ON MANNHEIM ROAD

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

Turn key, fully equipped fast food restaurant with drivethru window All new & shiny. 1370 SF plus 1,200 SF lower level with high flexicore ceiling. Building 13,304 SF; lot parks 17 cars plus additional parking. Next to Dunkin Donuts & CVS Pharmacy. High density traffic. FOR LEASE/FOR SALE. Call for more information. NEW! HOT LOCATION FOR YOUR NEW FOOD CONCEPT 640 Ogden Avenue, Downers Grove. 1,360 to 7,440 SF available 18’ feet clear ceiling height. FOR LEASE Class “A” Retail Center available June 2017. High traffic counts and excellent demographics.

NEW! WESTERN SUBURBS

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

MEMBER: CRBA

NEW! NORTH SHORE SUBURBS

NEW! EVANSTON NEAR NORTHWESTERN UNIVERSITY

For Lease/Sale. 3,783 SF building with 79,715 SF lot. Quick service restaurant with drive-thru window. Existing furniture, ﬁxtures and equipment in place. Next to CVS Pharmacy. Surrounding retailers include CVS Pharmacy, KFC, Walgreen’s, Culver’s Burgers, Applebee’s, Burger King, etc. NEW! CARBONDALE, IL National tenant location. Free standing 3,754 SF brick building with drive thru window on 28,200 SF lot. Parks 30+/-. For Lease triple net lease $20 per SF NNN. Real Estate taxes $3.20 per SF. Other tenants including Panda Express, Panera Bread, Auto Zone, Fazoli, Chipotle, Burger King, McDonald’s just a few doors down from the Mall include Macy’s, JC Penney, etc.

Nick Di Brizzi 888-317-7721

PRICE REDU

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.

CTION

NEW! WESTERN SUBURBS-OAK BROOK AREA

Hot!!! Sports Bar-Brewery. 14,000 SF building seats 500. Lot 60,000 SF; parks 100+/-. Established for 20 years; Real $$$ Maker. Selling Business Only. Owner retiring-possible owner ﬁnancing to a qualiﬁed buyer. Lease $14 per SF NNN, Real Estate taxes $2.71 per SF.

NEW! NORTHWEST SUBURBS

Established Bar-Pub-Grill Video gaming netting $9,250 per month. Cash flow $110,000 per year; verifiable, 3 years income tax returns available. 3,000 SF with oval shaped bar/ seats 100+/- plus 45 outdoor patio. Sales are 55% liquor and 45% food. Rent: $17.60 per SF NNN Selling business only, possible 50% owner financing to qualified buyers.

NEW! NORTHWEST SUBURBS Downtown Elgin on the Riverwalk by Grand Victoria Riverboat Casino.

Turn-key 5,445 SF brand new restaurant-bar-banquet, 2 bedroom apartment plus full basement. Water view patio with covered bar. Seats 75 dining room; 40 banquet room and 80 on the outdoor patio on the river walk. For Sale $649,500 or For Lease $11 per SF or $5,000 per month. Real Estate taxes only $1.14 per SF or $657 per month.

NEW! CHICAGO SOUTH

NWC stoplight intersection of 47th Street and Damen Avenue. Located in the outlot of “The Yards” Plaza. For Sale/Lease. 3,750 SF building with 27,557 SF Lot. Brand New quick service restaurant with drive-thru window. Existing furniture, ﬁxtures and equipment in place. Located next to Burger King, Pizza Hut & Wings in the same shopping center. Surrounding retailers include Checkers Burgers, McDonald’s, Home Depot, Walgreen’s, Food For Less.

NEW! SOUTHWEST SUBURBS-MIDLOTHIAN ON CICERO AVE.

Just one door south of the SEC stoplight intersection of 147th Street and Cicero Avenue. For Sale/Lease. 4,200 SF building with 46,590 SF lot. Brand New Quick Service Restaurant with drive-thru window. 49,000 VPD trafﬁc count on Cicero Avenue and 29,000 VPD trafﬁc count on 147th Street. Next to Fannie May and across from Walgreen’s, major development NWC of 147th Street and Cicero Avenue. Surrounding retailers include, Mariano’s, Cooper’s Hawk, McDonald’s, Pepe’s Mexican Restaurant, Popeye’s Chicken, Panda Express, Taco Bell.

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

BUSINESS OPPORTUNITIES • THINKING OF BUYING OR SELLING? CALL JOHN MOAURO! FAST FOOD HIGH VOLUME PIZZERIA TAKEOUT Established over 50 years. Limited hours. Includes real estate. Priced to sell quickly. Call for details.

Restaurant + property for sale. Fully leased & income producing. Will separate. Call for details.

CATERING BUSINESS FOR SALE

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

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

PANCAKE HOUSE

Chicago location. 3,000 sq. ft. Seats 120. Long term, favorable lease. Limited hours. Possible owner ﬁnancing. Call for details.

RESTAURANT/BANQUET FACILITY SEAFOOD RESTAURANT Located in SW burbs, adja-

cent to a golf course community; great for banquets. Seating 400 plus. Apx. 58,000 Sq Ft site, building w/ walk out lower level. Over 13,000 Sq Ft. Low RE taxes, being offered below current appraisal. Bank owned w/ possible financing available. Call for details.

Freestanding 2,500 sq. ft. restaurant. A community favorite! High volume sales. Seats 60. Abundant parking. 4-5 star reviews on Facebook, TripAdvisor and Yelp. Call for details.

SPORTS BARS/GRILLS • Approx. 4,500 sq. ft. w/ patio. Seats up to 200 plus. Paved parking. Located in strip center community. SW burbs! Priced in the mid $180s. Long-term lease. SELLER FINANCING AVAILABLE! ---------------------------------------------------• 8,000 sq. ft. + facility located on 2 acres. With or w/o property. High volume sales. 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

REALPOUL REALTY “Commerce With Morality™”

2731 W. Touhy Ave. Chicago, Illinois 60645

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

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

ATTRACTIVE LIST OF BUSINESS OPPORTUNITIES IN ILLINOIS: Arlington Heights, Broadview, Chicago, Elmhurst, Franklin Park, Lake Barrington, Lake Zurich, Moline, Oak Park, Streamwood, Summit In Indiana: Hammond, Portage In Wisconsin: Greenfield Bars, Restaurants, Fast Food, Pizza, Sports Bars, Retails Stores, Strip Malls From $75,000 to $2,725,000 Call us at (773) 743-2100 for: 1) Property Management,

2) FREE Market Evaluation of your business, 3) FREE FARMERSTM insurance quote, 4) Story of your business in Estiator magazine

MEMBER: CRBA

july 33-40 classifieds.indd 36

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Food Industry News® July 2017

Page 37

PONTARELLI

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

ASSOCIATES REAL ESTATE SERVICES

312.575.0480 www.kudangroup.com

*Restaurant Brokerage Division* Vince Ferrraro of parking. All new FF&E...built for speed. BIZ, FF&E @ $140K

TRATTORIA: Just listed! Famous NW side “NAME” established 20 years.

Wood burning pizza oven. Seats 50. Short hours. BYOB. Tenant favorable lease. True “Turn-Key.” BIZ, FF&E @ $160K

FEATURED LISTINGS Hyde Park- 5248 S. Cornell Ave. - Retail/Restaurant in New Development LI NE ST W IN G!

HOT DOG: NW Suburb. Location established 40 years. Seats 36. Plenty

DEVELOPMENT SITE: North suburb. 69,934 sf. REAL ESTATE parcels with

complete kitchen. Corner location NW suburb. Also suitable for upscale casual or pub. FF&E @ $125K

RESTAURANT & BANQUET HALL: Just over the border in a quaint Wisconsin town. Established 25 years, both venues draw patrons from IL and Wisconsin. Restaurant seats over 80 in vintage dining rooms. Banquets seat +/200 in adjacent 3,000 sq. ft. room...(with bookings into 2018). Fully ﬁxtured kitchen services both! Bonus: Apartment...3 bedrooms, 2 bath! Parking for over 100 on picturesque grounds. Business is stable and proﬁtable. Evenings only, with a 2am liquor license in a growing area. REAL ESTATE, BIZ, FF&E @ $585K

LI NE ST W IN G!

FAST FOOD: Specializes in broasted chicken and popular “southern

comfort food.” Highly visible at busy signalized intersection in NW Chicago. Freestanding! Seats 40. Parks 15. Dine-in, carry-out and delivery. BYOB. Tenant favorable lease. Rave reviews! BIZ, FF&E @ $159K

Loop, South- 825 S. State St. - Straight Lease Opportunity

Fully-fixtured and pristine condition restaurant/bar for lease. All kitchen, bar & audio visual equipment fixed to premises. Over 20 TV’s, accordion style windows and 18’ ceiling height. Size: 3,621 SF (Indoors) 800 SF (Outdoors) Rental Rate: $35/SF Net (10,561.25/Mo.) Agent: Jarrett

LI NE ST W IN G!

SPORTS BAR: Video gaming! Great lease. Fully equipped restaurant/bar with

RLE PNR IDS EICW UTICN E EGD !!

established tavern, patio, picnic area, apartment, garages, paved lot, volleyball courts and... a 3 bedroom house! Across from planned development, TIF area near Great America! Package @ $749K

Exciting new 26-story mixed-use development project. Commercial space can be demised into three separate spaces. Rarely available lease opportunity with parking and signage. Size: 8,800 SF Parking: 172 (Tenants & Guests) Rental Rate: Negotiable Agent: Jerrod

PLOVER, WI: Family style with liquor license. Freestanding. Paved lot. Patio. Seats 100. Pristine. “T-key.” Est. 1988. REAL ESTATE, BIZ, FF&E @ CALL!

Lincoln Park- 2485 N. Clark St. - Assets for Sale with Lease Assignment Restaurant in immaculate operating condition on an amazing corner in Lincoln Park. Includes a full kitchen, partial basement and outdoor seating. Business not included. Size: 1,800 SF Rental Rate: $3,900/Mo. (Net) Price: $125,000 (Assets) Agent: Jerrod

North Park- 6251-6257B McCormick- Three Commercial Spaces for Lease One former restaurant/bar, one former tanning salon and one former gym available for lease. Sizes: 2,700 SF (6251 McCormick) 13,412 SF (6253 McCormick) 1,781 SF (6257-B McCormick) Taxes: $5.62/SF CAM & Insurance: $3.45/SF Rental Rate: $18/SF NNN Agent: Daniel

YOU CONCEPT: Afﬂuent NW Suburb, just off I-90 Tollway. Freestanding, brick

Pilsen- 1640 W. 18th St. - Restaurant for Lease

LOCATION: River and Oakton, Des Plaines. Just north of Rivers Casino and Rosemont! Former restaurant site. 13,200 sf lot/2600 sf building. New price!! REAL ESTATE @ $495K

Existing restaurant space for lease in the heart of Pilsen. Located in a four-story building. Includes a full kitchen, two ADA compliant bathrooms and a large storage basement. Size: 1,800 SF Rental Rate: $29/SF (Modified Gross) Agent: Jerrod

building on 1+ acre. Seats 175. Parks 200. Fully equipped “T-key.” Pristine. Ready for your concept. REAL ESTATE, FF&E @ $1.225M

West Humboldt Park- Industrial/Food Warehouse/Development Opportunity

TAVERN: Established over 20 years, this popular spot has is it all... Tavern, Videos, TVs, ATM, Juke Box, Pool Table. VIDEO GAMING is approved and should be added. Outside patio, picnic area, sound system and $$ making volleyball courts. Rent includes a 2 bedroom apartment with private deck! Owner confident of continued success...offers financing to qualified buyer. $125K

VinceF@PontarelliAssociates.com

LI NE ST W IN G!

MORE LISTINGS AVAILABLE–CALL! SELLING? ALWAYS CONFIDENTIAL!

Two-story loft-style building with 13,000 SF parking lot. Located on hard corner of Kilbourn & Haddon in an enterprise zone tax/improvement benefit area. Heavy 3-phase power. Size: 77,000 SF (Building) 48,690 SF (Land) Price: $1,150,000 (Real Estate) Agent: Jarrett

The unattached house is steps away, and is 2,528 sq. ft., with 4 bedrooms, 21/2 baths, a 21/2 car garage, and a beautiful deck complete with hot tub! The 11/2 acre property includes 2 modern out-buildings and a large asphalt parking lot.

SEE PHOTOS ON CRAIGSLIST * OWNERS WILL TRAIN Asking $489,000 O.B.O. • Call (715) 489-3306

RE PR DU IC CE E D! RREE PPRR DDU IICC UCC EE EEDD !!

This proﬁtable business has a loyal customer base and a reputation for great food, excellent service, and a warm, traditional supper-club atmosphere. This extremely well cared-for facility is 1,973 sq. ft.; dining room seats 28; bar area accommodates an additional 31 guests.

Perfect vacant lot for development of retail, restaurant or other various uses. Located at a signalized intersection, just across Home Depot and Office Max anchored development. Size: 297,514 SF (6.83 Acres) Price: $1,300,000 (Vacant Land) Agent: Chad

Glenview, IL- 3330 Milwaukee Ave. - Land/Development Opportunity

.73 acres of land zoned B-2 commercial use. Allows for retail development, office, senior housing or other use (to be confirmed by Village of Glenview). Has curb cut and driveway. Size: 32,131 SF (.73 Acres) Price: $667,000 (Vacant Land) Agent: Jarrett

Roscoe, IL - Prime Real Estate Investment Opportunity Three buildings and 1.58 acres of separate vacant land for sale. Includes an operating restaurant with 3 apartments, gaming cafe, and a fully-leased 3 unit residential building. Size: See Agent Price: $2,100,000 (Real Estate, Business, Assets) Agent: Chad

LI NE ST W IN G!

FOR SALE

Great business opportunity in Northern Wisconsin, near Antigo. MILLER’S NUTSHELL SUPPER CLUB has been in continuos operation since the 1940s. The current owners, Jerry and Vickie Miller have owned the club since 1998. Jerry, a retired police ofﬁcer, wants to retire permanently.

Schaumburg, IL- Confidential #C107- Business For Sale

Longstanding live music venue and sports bar for sale. Established for over 25 years. All FF&E included. Gated outdoor smoking area and parking for 300. Size: 7,300 SF Rental Rate: $9,000/Month (Gross) Price: $260,000 (Business) Agent: Chad

Skokie, IL- 9340 Skokie Blvd. - Ground Lease Opportunity Fantastic ground lease ideal for a high volume national restaurant. Multiple possible layouts. Located on traffic-heavy Skokie Blvd. among several busy restaurants, near Old Orchard. Size: Up to 6,000 SF Lease Rate: $175,000 per Year (Ground Lease) Agent: Daniel

LI NE ST W IN G!

MEMBER: CRBA

RLEI PNRE DSTU IW ICNCE EGD! !

CALL 847-778-3571

Crystal Lake, IL- 4220 Northwest Hwy. - Land/Development Opportunity

Tinley Park, IL- Confidential #C112- Business & Assets for Sale

Beautifully built brewery and grill restaurant with 55 handles. Great location in a strip mall with outdoor patio. All FF&E and inventory included in the asking price. Size: 6,200 SF + Patio & Patio Bar Price: $1,900,000 Agent: Chad REQUEST A COPY OF OUR COMPLETE INVENTORY AT INFO@KUDANGROUP.COM

Kudan Group, Inc. 566 W. Lake St. Suite 225 Chicago, IL 60661

MEMBER: CRBA

july 33-40 classifieds.indd 37

6/13/17 2:23 PM

FANTASTIC 9,500 SQ. FT. SPACE

Unique combo of ofﬁce/conference rooms/ display room/warehouse/cubicle space in Romeoville. Amenities: Full commercial kitchen, enormous display room, large & small conference room. 24’ ceiling warehouse w/ pallet racking and 2 overhead doors, 3 executive ofﬁces, large “bullpen” cubicle area with room for 40 employees. Two walk-in freezers,1 walk-in cooler, all furnishings and equipment w/ negotiable extras. Space consists of two combined suites currently; may split. Only $9.50/sf! For more info, call:

(616) 803-7010

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CLASSIFIEDS

WELL ESTABLISHED ITALIAN RESTAURANT WITH COMMERCIAL/ RESIDENTIAL HEALTHY SALES INCOME READY FOR A NEW OWNER Over 4,100 sq. ft. two different dining rooms with a big BUILDING

outdoor patio for a total of more than 200 seats. All ﬁxtures and furniture included but not inventory. Attractive lease terms available. Asking $299,000 for business only. $675,000 BROKERS WELCOME Call or text 708-304-3448 Call Wesley at 773-671-1273 7 Unit Building 3121 N. Cicero. 4 apts. with tavern & food. Tavern license. Lot 50 x 125. Occupancy: 98 Some ﬁnancing available.

Fast Food Restaurant For Sale

Located in Woodstock, IL. One block off the Historical Square. Free-standing building, 6 years old, 1476 sq. ft. ground ﬂoor. 790 sq. ft. basement. Inside seating capacity 36, outside has 6 picnic tables. Drive-thru window. Specializing in hot dogs, Italian beef, Italian sausage, French fries, soft serve ice cream, sundaes, shakes, cones and more. Concession trailer included. Micros POS System also included. Owner retiring! Price to sell at $400,000

Call Steve at 815-715-3142

Fully Equipped Production Kitchen for Lease

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

FOR SALE - LONG GROVE

16,000 sq ft. Brand New Corner Lot. Pizza, Pub, BQT Room, Outside Seating. Grossing over 2 million annually. With VIDEO GAMING, NETTING BIG $$! Seats 250, parking for 200 cars on 4 acres. Has liquor license. Make money day you close. Asking $599,000 business or $6,000,000 w/property with over 4 acres. Call Patrick!

Cambridge Realty

& Brokerage 847-710-9233

West Side Distribution Packaging and Dried Goods Company For Sale!!

Established customer base with over 30 years in business and over a million dollars in sales yearly. Also established retail cash and carry shop in front of warehouse. 20,000 sq. ft. building with 7,000 sq. ft. parking lot. Business and real estate for sale. 1.2 million OBO. Please call 773-617-0842 or 630-699-0996

FOOD INDUSTRY NEWS CLASSIFIED RATES

2” x 2” .............................. $50 4” x 2” ............................ $100 6” x 2” ............................ $150 4” x 4” ............................ $200 4” x 5” ............................ $250

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Food Industry News® July 2017

FOR SALE

Seeking new owner for small fastcasual Mexican restaurant located in shopping center. In business 20 years! 1,800 sq ft. Seats 65. Unique menu. Liquor license! Equipment and all recipes included!

Call Jake for more info.

847-652-8164

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!

REQUEST OUR MEDIA KIT FOR ADVERTISING RATES AND INFORMATION ON HOW FOOD INDUSTRY NEWS CAN HELP YOUR BUSINESS THRIVE!

6/13/17 2:23 PM

Food Industry News® July 2017

Waitstaff Essentials 1. If you do not have an assigned bus server, when customers leave, clean the table, rearrange the chairs, separate tables that have been put together for large parties, check the condiments, bring silver to the table as required by your restaurant, prepare for next customer usage. 2. If you are using a paper napkin, set knife in center of napkin, fork to left and spoon to right. If you are using a cloth napkin follow instructions for folding and placement of the napkin authorized for your restaurant then place the knives and spoons to the right and the forks to the left. 3. At appropriate times you should restock your supplies. 4. If bus carts are used, tables should be bussed so that silverware is separated from the rest of the soiled ware. Place it in special silver boxes on the bus cart. Separate glass ware from chinaware. 5. When a bus box on the bus cart are filled in your station, wheel the bus carts to the dish room. Pick up clean bus boxes and place them on a clean bus cart. Take clean dishes and silver back into the dining room on the return trip. This saves you walking and time away from the floor. BEVERAGES 6. Check your beverages. As coffee bottles are emptied, grind coffee and start it brewing. During rush periods, all coffee bottles must be full. During slack times, one or two bottles are sufficient. Don’t over-make coffee. Remove grounds to the designated receptacle. 7. If you brew iced tea, keep your eye on the iced tea dispenser. When it gets 3/4 empty, start to brew more using the 1 oz. tea bags. Do not mix old and new brews. 8. Be sure that you have an adequate supply of cream packets, lemon wheels, lemon wedges, straws, napkins, ice cubes, and other supplies. 9. When ice is needed, bring it from the ice machine in stainless buckets. 10. Never handle ice with your hands. 11. Carry all beverages including water on your small tray. SALAD BAR 12. If you have a salad bar, check the appearance of the soup and salad containers. Order more items from the preparation manager or preparation person as items get low on the salad bar or the condiment table. Be especially watchful for soup. If the soup pots are 3/4 empty, tell the preparation people. UTENSILS 13. In carrying dining utensils observe the following procedures:

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a. Pick up coffee cups only by handle. b. Pick up glassware near base. NEVER touch the top of a glass with your fingers. c. Pick up all silver by the handles - NEVER touch the knife blades, fork tines, or bowls of spoons. d. Check all silver for spots, and be sure to return them to the dish room for rewashing along with any utensils you may have dropped. If spotting on silver persists, call it to the manager’s attention. e. NEVER use chipped or cracked glassware or china - turn it into the manager for removal. f. Return all spotted or soil flaked glassware or china to the kitchen for rewashing. g. Be careful not to tote heavy stacks or racks of china. Split them into smaller and lighter parcels. 14. If you don’t use linen on the tables you may be required to sanitize table tops after each usage. 15. Pick up litter and spillage from carpeting and walk areas as you observe the need. Check around the table you are resetting for debris. 16. For a complaint you are not equipped to handle, excuse yourself and get the manager. Never ignore complaints, some action is always necessary. STAY ALERT 17. If there is an accident and something spills, get it wiped up right away. Get the carpeting wiped too. If it spilled onto a customer’s clothing, with their permission, get a cold wet towel and help to dampen any spots to prevent permanent staining. This works most often. 18. If the accident is our fault, take the guest’s name and ask him/her to send us the cleaning bill. Then notify the manger. 19. If a person is injured, or appears ill, rush to notify the manager. 20. Be attentive to your station at all times. When you have no new business, circulate about your tables, watching for someone in need of service. If your in a smoking section, watch for the ashtray and empty if needed. 21. Don’t huddle in the work areas of the kitchen, blocking them and creating a center of attention with loud talking and laughing. 22. In your relationship with customers, be courteous and tactful to prevent misunderstandings. Be dignified in bearing, thereby, avoiding familiarity or intimacy with any certain patron or groups. 23. Never have an alcoholic drink with a customer or on your own while on duty. Don’t come to work while on drugs.

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6/14/17 9:51 AM

Food Industry News® July 2017

Page 40

Boost your Career

AROUND CHICAGO With Valerie Miller

Industry Recognized Certification

MONTI’S

Leader in Culinary Competitions Fun Educational Events Membership Benefits

Global Recognition Networking

Call: (872) - CHEF (2433) Visit: ccpChicagoland.org

NRA’S HOT TRENDS For 2017 n Poke n House-made charcuterie n Street food-inspired dishes

n Food halls n Ramen n Breakfast burritos/tacos n House-made condiments n Lumberjack breakfast/fry-up

Enough, Already:

Perennial Favorites

Per NRA’s 2017 Trends Report:

1 Insects

1 Fish and chips

2 Molecular gastronomy

2 French toast

3 Offal (e g heart, tripe, liver, sweetbreads)

3 Bacon 4 Mashed/pureed potatoes

4 Bitter melon

5 Barbecue

5 Algae 6 Sweet potato fries

6 Comfort foods (e.g. chicken pot pie, meatloaf, roasted chicken)

7 Fun-shaped kids’ items

7 Shellfish

8 Kale salads

8 Cannoli

9 Prepaid tickets

9 Bread pudding

10 Sharable cocktails

10 Zucchini

Menu trends today are beginning to shift from ingredient-based items to concept-based ideas, mirroring how consumers tend to adapt their activities to their overall lifestyle philosophies. –HUDSON RIEHLE, SVP OF RESEARCH, NATIONAL RESTAURANT ASSOCIATION

Depression Can Now Be Tracked Via Brain Scans

Abnormalities in grey matter may lead to black moods. A team based at Warwick University and China’s Fudan University has found evidence that depression has a physical root in the brain. The findings could lead to new treatments for depression by targeting the root cause of the illness and helping depressed people to stop focusing on negative thoughts. After using high-precision MRI to scan the brains of nearly 1,000 volunteers, half with depression and half without, the team found that the medial and lateral orbitofrontal cortexes, areas of the brain associated with emotion and reward, are wired up differently in those suffering from depression. Researchers found that in depression sufferers it is more closely connected to areas of the brain involved in one’s sense of self, and could therefore explain their negative self-perception and lower self-esteem. They also found reduced connectivity between the reward brain area in the medial orbitofrontal cortex and memory systems elsewhere, meaning depression sufferers are less likely to recall happy memories. –BBC Knowledge

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The husband and wife team Jennifer Monti and James Gottwald have both been in the restaurant business for years, but when they opened Monti’s, they wanted a place that had some of the food that they grew up on. Both of them are from Philly, so of course, the Philly cheesesteak sandwich is something that is showcased on their menu. It would be hard to find a better one, anywhere. Monti’s Philly cheesesteak sandwich is prepared with Black Angus rib eye served on an Amoroso roll with onions and choice of cheese. One of the subtle variations on an old theme was when James gave the fries a “Chicago twist” by adding a sprinkle of celery salt on them. If you’re familiar with a Philly cheesesteak sandwich, then you probably have heard of Amoroso bread. The Amoroso Baking Company is family owned and operated and has been legendary for its classic line of Italian “Hearth-Baked Bread and Rolls.” This is where Monti’s scores more points for using a top product for their sandwich. The Monti’s menu includes soups, salads, hoagies, grinders and pizza. They have also received rave reviews for their jumbo chicken wings and sticky buns. Monti’s has a full service bar offering cocktails and craft beers. The dining area is very comfortable and their staff is amazing. Don’t be surprised if Jennifer of James stop by your table and ask you, how your meal is; that’s how personable they are. Monti’s is located at 4727 N. Talman in Chicago.

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Food Industry News® July 2017

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The 5 Decisions You’ll Regret The Most Our days are filled with a constant stream of decisions. Most are mundane, but some are so important that they can haunt you for the rest of your life. A recent study from Columbia University found that we’re bogged down by more than 70 decisions a day. The sheer number of decisions we have to make each day leads to a phenomenon called decision fatigue, whereby your brain actually tires like a muscle. Some decisions are minor, such as what to eat, which route to drive to work, or in what order to tackle tasks; others are more difficult, such as choosing between two job offers, whether to move to a new city for someone you love, or whether to cut a toxic person out of your life. Regardless of the magnitude of the decision, our brains make it hard for us to keep the perspective we need to make good choices. 1. They wish they hadn’t made decisions based on what other people think. When you make your decisions based on other people’s opinions, two things tend to happen: You make a poor career choice: There are too many people out there who studied for a degree they regret or even spent their lives seeking parental approval over passion. You fail to uphold your morals: Your intense desire to make yourself look good compromises your ability to stay true to yourself. 2. They wish they hadn’t worked so hard. Working hard becomes a problem when you do so at the expense of the people closest to you. Ironically, we often work hard to make money for the people we care about without realizing that they value our company more than money. The key is to find a balance between doing what you love and being with the people you love. Otherwise you’ll look back one day and wish you’d focused more on the latter. 3. They wish they had expressed their feelings. The best thing you can do is to put your feelings directly on the table. Though it’s painful to initiate, it forces you to be honest and transparent. 4. They wish they had stayed in touch with their friends. Spending time with friends is a major stress buster. Close friends bring you energy, fresh perspectives, and a sense of belonging, in a way that no one else can. 5. They wish they had let themselves be happy. When your life is about to end, all the difficulties you’ve faced suddenly become trivial compared to the good times. This is because you realize that, more often than not, suffering is a choice. Unfortunately, most people realize this far too late. Although we all inevitably experience pain, how we react to our pain is completely under our control, as is our ability to experience joy. Learning to laugh, smile, and be happy (especially when stressed) is a challenge at times, but it’s one that’s worth every ounce of effort. Dr. Travis Bradberry is the award-winning co-author of the #1 bestselling book, Emotional Intelligence 2.0, and the cofounder of TalentSmart, the world’s leading provider of emotional intelligence tests and training, serving more than 75% of Fortune 500 companies.

july 41-48.indd 41

ProtectinG you wHile you Feed tHe world our Job is mitigating your exposure to Pest management associated risk Utilizing a scientific data-driven pest management approach contributes to long-term protection from risk to brand, human health, environment and profitability. Food manuFacturers & processors | Grain industry packaGinG suppliers | transportation & loGistics providers

“I am not a product of my circumstances. I am a product of my decisions.” –Stephen Covey The Power “NO!” Research conducted at the University of California in Berkeley shows that the more difficulty that you have saying no, the more likely you are to experience stress, burnout, and even depression. Saying no is indeed a major challenge for most people. “No” is a powerful word that you should not be afraid to wield. When it’s time to say no, emotionally intelligent people avoid phrases like “I don’t think I can” or “I’m not certain.” Saying no to a new commitment honors your existing commitments and gives you the opportunity to successfully fulfill them.

Wisconsin Judge Strikes Down Ban on Selling Home-Baked Goods

A Lafayette, Wisconsin Circuit Court judge struck down the state’s ban on selling home-baked goods as unconstitutional. Wisconsin was one of only two states to ban entrepreneurs like Lisa Kivirist, Kriss Marion and Dela Ends from selling cookies, cakes, muffins and breads simply because they are made in a home kitchen. The three bakers, whose cookies were sold at their orchard’s roadside stand, teamed up with the Institute for Justice to challenge the ban in state court. In his ruling, Judge Duane Jorgenson found that the ban had “no real or substantial connection” to protecting the public because there was no instance of anyone ever becoming sick from an improperly baked good, despite home baked goods being legally sold in 48 states. In addition, Judge Jorgenson found that the ban continued to exist because of the lobbying efforts of special interest groups, like the Wisconsin Bakers Association, who did not want to have to compete with home bakers. Under the ban, if a Wisconsinite wanted to sell even one cookie, they had to acquire a burdensome commercial license, which required spending tens of thousands of dollars to rent or build a commercial kitchen, numerous inspections and multiple fees. New Jersey remains the only state to have a similar ban.

6/13/17 2:55 PM

NRA Show, Chicago Page 42

www.foodindustrynews.com

Food Industry News® July 2017

Highlights from NRA 2017 A few notable trends were the highlight of this year’s NRA Show: n New cuts of meat (shoulder tender, oyster steak, Vegas Strip Steak, Merlot cut) n Street food-inspired dishes (tempura, kabobs, dumplings, pupusas) n Healthful kids’ meals n House-made charcuterie n Sustainable seafood n Ethnic-inspired breakfast items (chorizo scrambled eggs, coconut milk pancakes) n House-made condiments n Authentic ethnic cuisine n Heirloom fruit and vegetables n African flavors n More vegan products (Fabanaise, Ahimi and Bee Free Honee and Beyond Meat) n Intelligent kiosks, POS solutions and electronic booking systems – Adapted from restaurant.org; Restaurant Business

july 41-48.indd 42

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Food Industry News® July 2017

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11 Questions to Ask Yourself about a Prospective Employee Interviewing a prospective job candidate can be a very tough assignment. A company is often so anxious to fill a slot that it leaps to hire without looking hard enough at the kind of job a prospect can be expected to do. Ask yourself each of the following questions before making that crucial final hiring decision. If you answer “No” to any question, rethink your decision and get a second opinion. And remember: if you are interviewing for a job, your prospective employer will want to know your answers to these same questions! 1. When I put together everything I know about this person, do I really believe he or she can do the job? 2. Can this person quickly learn how to handle new responsibilities and respond to change? 3. Does this person really want this job more than any other position? 4. Does he or she want to work for our company or is it merely a stepping-stone to another company? 5. Does the candidate have the educationand experience for the job? 6. Does he or she have the specific skills and knowledge needed to carry out the job effectively and efficiently? 7. Does the candidate lead a balanced life with interests beyond work? 8. Will he or she get along with superiors, coworkers, subordinates, and clients? 9. Will the candidate think for himself or her-

july 41-48.indd 43

Thank You To All of Our Customers & Vendors Who Participated in Our 1st Annual“Old School” Buying Show WE APPRECICIATE YOUR SUPPORT!

OUR STATE OF THE ART FACILITY PROVIDES:

■ Improved value because we can now buy better and pass the savings on to you ■ Greater efficiencies to insure complete, on time orders consistently ■ Faster response with our conveniently located warehouse near 355 and Thorndale

■ More convenient will call pickups from our facility which is close to every suburb ■ Increased selections in dry, refrigerated and frozen items, including prepared, convenience and quick serve items!

If You Missed The Show, Call Us Today To Have A Sales Rep Visit You.

630-735-3200 www.panosfoods.com

Christ Panos Foods Has Been Chicagoland’s Premier Family Owned and Operated Full Line Food Distributor, Offering Hands On Service, Customer Attention and Value Pricing Since 1970.

self, act on what he or she thinks and know when to consult with the people in charge? 10. Will this person be sensitive to the traditions of the company and to its ways of doing things? 11. Will the job candidates skills and knowledge fit in with those of other employees and will he or she fill in the gaps that need filling? Source: How to Have a Winning Job Interview, by Deborah Perlmutter Bloch

Marketing a New Product? A 15-Point Early Warning System 1. Is there a need or a consumer desire for the product? 2. Is it practical? 3. Is it unique? 4. Is the price right? 5. Is it a good value for the money? 6. Can your company make money on the product? 7. Does it appeal to a wide enough market?

8. Or, is there a smaller market segment that is anxious to have it? 9. Does it have a long potential life, or just a fad? 10. If it is a fad, can it make a short term profit? 11. How great is the threat of competition? 12. Is there a ready, reputable and reliable

facility to manufacture, package and get it to market? 13. Does it have a market that can be effectively and efficiently reached by advertising, sales promotion and/or public relations? 14. Is it legal? 15. Is the payoff worth the time and money involved?

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CeleBrATing 50 yeArS!

www.foodindustrynews.com

New Hand Hygiene Technology

Most food processors and healthcare services are Greatly concerned with hand sanitation. Hand-inScan is simply a monitoring system incorporated into your existing educational training program to help achieve compliance. Hand-In-Scan developed a Total Quality Management solution that employs digital measurement stations – quality LABOR WORRIES? let Captain check points – opKen’s Solve your Scratch Cooking labor Problems! timized training l Complete Products tools and a unique l no Prep, Just heat & Serve reporting system l Premium Quality for management. The core of this technology is digital imaging comoven BAKed BeAnS bined with proprietary software technology to create objective assessment on the quality of hand hygiene. It has been proven that the application of the Hand-In-Scan management system fosters continuous quality improvement. Hand-In-Scan can also teach the validated WHO’s 6-step hand washing protocol (part of the US CDC recommendation and EN1500), with higher cost effectiveness and less huProduCTS: Chilies: Beef, Chicken & Vegetar- man effort. ian. Baked Beans: Original Recipe There are 1.4 million cases of HAI a day globalwith Bacon, BBQ with Pulled Pork, ly, resulting in a quarter of a million unnecessary Calico and more. Many others: deaths a year in the developed countries alone over Beef Taco Meat, Tater Tot Casserole, Cheesy Hash Brown Potatoes, 10% of restaurants patrons and patients in U.S. hosAu Gratin Potatoes, Beef & Noodle. pitals acquire HAIs, costing tens of billions of dollars’ annual loss, despite government campaigns Call now for samples & ordering and education programs. Food processing plants information: 1-800-510-3811 and fresh food handling stations regularly face hywww.captainkens.com giene challenges, which can lead to foodborne illnesses, great loss of PR and brand value devaluation. For more information, visit handinscan.com.

Chicago Gourmet’s 10th Anniversary Rockstar Chefs

Ortega, the brand of popular Mexican food products including taco shells, taco kits, Mexican seasonings and the number-one-selling taco sauce in the United States, spices up store shelves nationwide starting in June with the debut of two new must-try product lines: Ortega Good Grains Taco Shells, taco shells with unique, ontrend ingredients baked right into the shell, and Ortega Crispy Taco Toppers, crunchy toppings that add bold flavor to any dish.

Asking is the first step to mastering.

july 41-48.indd 44

Celebrating 10 years, Chicago Gourmet is going big by offering up a chance to meet their 2017 chef rockstars at Millenium Park Sept 22-24. This stellar crew is bringing decadence to a whole new level, from vibrant demos on the Bon Appétit Main Stage and exclusive tastings in the Grand Cru, to one-of-akind experiences in their eXtraordinary chefs – eXtraordinary places series. Chef Lineup—Raise a glass to: Rick Bayless, Graham Elliot, Lorena Garcia, Carla Hall, Stephanie Izard, Paul Kahan, Bill Kim, Tony Mantuano, Jeff Mauro , Matthias Merges, Carrie Nahabedian, Ivan Orkin, Mindy Segal, Art Smith, Curtis Stone and Takashi Yagihashi. For more information and to purchase tickets, visit www.eventbrite.com/e/chicago-gourmet-2017presented-by-bon-appetit-tickets-33250854200

Food Industry News® July 2017

PeoPle Selling The induSTry with Cary Miller

This month I am proud to be pictured with one of the most renowned and

well-respected chefs in Chicago, Chef Jean Joho of lettuce entertain you enterprises. His illustrious career has included creating many award winning restaurant concepts and accolades, most recently having received the Chicago Tribune’s Lifetime Achievement Award. Chef Joho is credited with starting Chicago’s farm-to-table movement, where he began visiting family farms in Madison Wisconsin to hand-select heirloom produce for his restaurant, Everest. The restaurant is celebrating its 30th anniversary. david dykstra is the founder and owner of grease Traps inc., a local company who works with plumbers, grease trap cleaners, municipalities, independent and chain foodservice operations and food processing businesses. Dave guarantees that he will find the cause of your grease trap issues or his service is free. If you are having municipal fines, sewer gas odors, back-ups or flooding issues, Dave can help solve the problem, even where others have failed. Dave has been called upon to solve these problems for customers across the US, sometimes saving these operations thousands of dollars in fines and lost business. You can see his ad on page 4 of this issue. Beale harrison, Sal Chiavino and Jim howard are with dishco SF, a direct importer of over 1000 varieties of white china, tableware, bowls, trays and other dining room and cater ware. Because of Dishco SF’s high volume, they are able to buy commercial quality china and serving ware at 60% to 85% below standard prices. All of their items are guaranteed. In fact, their factories produce china for many national retailers and chains. If you are interested in upgrading your image and dining room without breaking the bank, check out Dishco SF. The selection is amazing and the prices are even more impressive. You can see their ad on page 28 of this issue. Steve Schreiner is the owner of hoodz of Schaumburg, a firm offering very comprehensive cleaning of hood and duct systems. Steve’s service technicians are trained in the latest grease removal and hood cleaning techniques. Cleaning the grease out of the exhaust system and doing the job the right way the first time is their top priority. Because many hood and duct cleaning only clean what you see, you must work with a reputable company or risk a fire for which you could be held liable. You can see the Hoodz of Schaumburg ad on page 19 of this issue. louie lezza is the 4th generation of leadership with lezza Supmoni and desserts based in Bellwood, Illinois. For 107 years the Lezza family has been creating hand crafted Italian desserts, cakes, pastries, cannoli, Italian Ice and gelato. The company is now well known and respected as one of Chicagoland’s dessert specialists and now produces over 225 different items. In addition to the firms direct local route business, their products are also available through many food distributors, locally and nationally. The company also creates signature custom desserts for it’s high volume independent and chain accounts. Lezza offers products for foodservice, retail, private label and institutional sale. You can see the Lezza ad on page 15 of this issue. Jim Barker (right) of Beavers holdings, producers of Chicago’s famous glenmark Burgers, Moo & oink Products, Jemm Burgers, david’s Kosher and other meat specialties is welcoming Pascalis Shiakallis to the Beavers Holdings team. Pascalis will call on restaurants and distributors to help them offer versatility and great taste by featuring the products their firm produces. Hamburgers are now the #1 menu item in America. Can you afford to serve an average burger? If not, contact Pascalis today.

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Food Industry News® July 2017

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Nuggets 7-Eleven was the first convenience store to remain open 24/7. Absolutely Chicago Segway Tours offers guided tours throughout the city. One of their most popular tours is the Lakefront Museum Campus Tours. After you water your potted houseplants, be sure to empty the saucer so your plant is not sitting in water. This could cause root damage. Coconut oil can be used to season cast iron pans instead of lard. Dodger Stadium in Los Angeles is the largest baseball stadium with a seating capacity of 57,099. Explore Chicago on the Hop on Hop off Bus, which is an open-top-double decker sightseeing bus with live commentary. Hop On and Off at any of the sites. Founded in 1962, Tombstone Pizza began its days in “The Tombstone Tap,” a bar located across the street from a graveyard in Medford, Wisconsin. Today Tombstone is a nationally distributed frozen pizza brand. Golftec, the world leader in golf lessons and top employee of the PGA Professionals announced two Chicago area training centers – Naperville and Vernon Hills locations, to feature the new enhanced club fitting programs. Greyhound has 1,700 vehicles in their fleet

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Grocery: The Buying and Selling of Food in America (ISBN-10: 1419723863) is a book about a culture obsessed with food—how it looks, what it tastes like, where it comes from, what is good for us—there are often more questions than answers. Ruhlman dives into the mysterious world of supermarkets and the ways in which we produce, consume, and distribute food as well as how rapidly supermarkets—and our food and culture—have changed since the days of your friendly neighborhood grocer.

and is the only national operator of scheduled intercity coach services in North America. Iowabased Fareway Stores is a family owned business that currently operates 117 grocery locations in Iowa, Illinois, Minnesota, Nebraska and South Dakota. They are committed to their foundation of personalized service and economical food distribution. Kings Island—located at 6300 King Island Drive in Mason, Ohio is the largest Amusement and Waterpark in the Midwest. There are family rides, kid’s rides and the Mystic Timber, a 109 foottall wood roller coaster. What’s in the Shed? Soak City has more than 50 water activities too.

Utz® Quality Foods, LLC. is teaming up with the USO to support military service members and their families through the launch of its new Utz® Grillin’ Classics™ Potato Chips. Available in patriotic packaging and for a limited-time only, the three new flavors include Cheeseburger, Sweet Corn and Grilled

Hot Dog. The new potato chips are inspired by classic American grilling foods, and each bag purchased generates a donation to the USO. Started in the small town of Hanover, Pennsylvania, in the kitchen of William and Salie Utz in 1921, Utz® is now the largest, independent, family-held snack food brand in the United States. With over 100 military veterans as Utz® associates, Utz® is proud to feature profiles of some of their military veteran employees and their appreciation for the USO on their website, and are featured proudly on cards sent to major media outlets (above). And, the respect is mutual, according to USO Vice President of Corporate Alliances, Michael Hoar. “We are thrilled to have Utz® join the USO as a Force Behind the Forces committed to strengthening our nations’ service members by connecting them to family, home, and country throughout their service to the nation,” Hoar said. The Utz® and USO partnership includes a donation made to the USO of the sale of each Utz® Grillin’ Classics™ bag sold, available at food retailers and online, for a limited-time.

Faisão Wines from Portugal Enoport United Wines unified some of the oldest and well-known Portuguese wine companies. The Group owns 10 single estates with more than 400 hectare of land, being privileged to have a wide range of brands for every price segment. Attesting the great quality of its wines is the high recognition in several wine competitions—having won 108 medals in 2015. In 2011, 2012 and 2013, Enoport United Wines was selected the “Best Portuguese Producer of Still wines” by the Berliner Wine Competition, Germany and “Producer of the Year – Europe 2012” by the Mundus ViniCompetition. For more information visit www.enoport.comandfacebook.com/enoportunitedwines

Jim Said It Laugh at yourself. Everybody else already is behind your back. –JC. Your dreams don’t have to be huge; they just have to be lived. –JC The happiest and most successful people see sunshine where others see shadows, and opportunities where others see obstacles. –JC

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Food Industry News® July 2017

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Smart People Don’t Forget

Emotionally intelligent people are quick to forgive, but that doesn’t mean that they forget. Forgiveness requires letting go of what’s happened so that you can move on. It doesn’t mean you’ll give a wrongdoer another chance. Emotionally intelligent people are unwilling to be bogged down unnecessarily by others’ mistakes, so they let them go quickly and are assertive in protecting themselves from future harm.

The 10 Habits of the World’s Best Bosses

1. They’re Composed When things go downhill, they are persistently calm. They know that no matter how good or bad things get, everything changes with time. All they can do is adapt and adjust to stay happy and in control. 2. They’re Open Open-to-input leaders don’t resort to intimidation, anger, or manipulation to get a point across because their self-assured nature gets the job done. They’re approachable, likeable, and easy to get along with—all qualities that make people highly amenable to their ideas. 3. They’re Knowledgeable Great bosses know more than others do because they’re constantly working to increase their self-awareness. They don’t do this because it’s the right thing to do; they do it because it’s their passion. They’re always looking for opportunities to improve and new things to learn about themselves and the world around them. 4. They’re Honest They know that honesty allows for genuine connections with people in a way that dishonesty can’t and that lying always comes back to bite you in the end. In fact, a Notre Dame study showed that people who often lied experienced more mental health problems than their more honest counterparts. 5. They’re Deliberate Great bosses slow down and logically think things

through makes all the difference. 6. They Speak with Certainty It’s rare to hear great bosses utter things like “Um,” “I’m not sure,” and “I think,” because it’s difficult to get people to listen to you if you can’t deliver your ideas with conviction. 7. They Use Positive Body Language Using an enthusiastic tone, maintaining eye contact, and leaning towards the person who’s speaking are all forms of positive body language that super successful people use to draw others in. 8. They’re Confident Successful leaders like to challenge themselves and compete, even when their efforts yield only small victories. When you achieve a series of small victories, the boost in your confidence can last for months. 9. They’re Fearless Fear is the emotion that’s fueled by approaching danger. Exceptional leaders flip fear on its head. Instead of letting fear take over, they are addicted to the euphoric feeling they get from conquering their fears. 10. They’re Grateful Ultra successful leaders know that it took a lot of ambition, passion, and hard work to get where they are in life. They also know that their mentors, colleagues, families, and friends all played a huge role in their success. Instead of basking in the glory of achievement, these leaders recognize others for the wonderful things they’ve done for them. –Adapted from Huffpost

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T:10.5”

A few thoughts on f lavor. Like,

202 OF THEM.

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THE CHEFS at Ken’s spend their days crafting delicious dressings, sauces and recipes. It’s all they do. They currently have 202 flavors, including 18 kinds of Ranch. What’s the next Sriracha? We’ve got a guy working on that right now. Ken’s will create flavors Ken’s is always thinking up new flavors. And new ways to use them.

for you that are loaded with off-the-chart tastiness and will keep customers coming back for more. We’re available everywhere. Just ask.

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

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