Food Industry News july 2018 web edition

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FOOD INDUSTRY NEWS

36 CELEBRATING

YEARS

JULY 2018

FOOD

Don’t Miss The Market’s First Foodservice & Retail Grocery Trade Show September 27, 2018

Call Now For Your FREE Tickets • See Page 47 For Details

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Two friends from Illinois Wesleyan University decided to leave their respective careers to pursue a passion to become self-employed entrepreneurs. Jason Akemann and Nathan Hilding opened Trace, a two-story storefront tavern in Chicago’s Wrigleyville, in the spring of 2001. Convincing friends and family that they could do the creating and construction themselves, they opened just in time for Above, top: Old Town Pour House Oak Brook, IL; the start of the Chicago Cubs Bottom photo: Old Town Pour House, Chicago., baseball season. Along with another classmate from IWU, nationwide comprise the Bottleneck Chris Bisaillon, they opened The Management collection of locations.

Boundary in Wicker Park.

In March 2012, Corporate ExecuBottleneck employs 1500 employ- tive Chef Paul Katz came on board ees and has 17 years of expertise to with the opening of Old Town Pour prove that they have magic in their House. veins.An astonishing 16 locations Continued on page 40

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Ruggiero Seafood, Inc.

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Food Industry News® July 2018

Page 3

Chicago Gourmet Sept 26-30

Celebrating its eleventh year, Chicago Gourmet returns with a new theme – Rock the Fork – which celebrates two of Chicago’s most beloved cultural attributes, food and music. The festival was created by the Illinois Restaurant Association to honor Chicago’s culinary achievements and the creative vision of the chefs, Master Sommeliers, and wine-, spirit-, and beermakers who participate. It also spotlights Chicago as an international culinary destination via its unparalleled epicurean talent.

September 26, 7-10 p.m.: Italian Feast on the Symphony Center Stage ($225/person) – This impressive feast features Italian favorites on the stunning Chicago Symphony Center Stage and will feature world-class chefs and musicians, creating a delicious and euphonious concerto throughout the evening. Courses will be composed by Italian favorites as Tony Mantuano and Joe Flamm (Spiaggia), Fabio Viviani (Siena Tavern), Joe Sasto (Cal Mare), Tony Priolo (Piccolo Sogno, Nonnina, Maillard Tavern), and Federico Comacchio (Coco Pazzo).

September 27, 6-9 p.m.: Blues, Booze & Bites at River Roast ($75/person) – This year, chefs sing the blues center stage at River Roast with guitars, harmonicas and drums. Get your back-stage pass to see John Hogan (River Roast), Tony Mantuano (Spiaggia, Terzo Piano, River Roast), Jeff Mauro (Pork & Mindy’s), Bruce Kalman (UNION, Knead and Co. Pasta Bar + Market) and Cedric Harden (River Roast) rock Chicago for one night only while enjoying bites and booze.

September 28, 12-2 p.m.: Battle of the Masters ($200/person) – Join Master Sommelier Serafin Alvarado at Swift & Sons for the oenophile’s trifecta – wines, cuisine and song. Nine master sommeliers and two masters of wine – some of whom include Alpana Singh MS (The Boarding House, Terra & Vine), Joseph Spellman MS (Justin Vineyards & Winery) and Madeline Triffon MS (Plum Market) – compete head-to-head as they pair both wine and song with delicious dishes.

September 28, 6-9 p.m.: Hamburger Hop on the Harris Theater Rooftop ($125/person) – The annual burger bash, presented by Buckhead Meat Chicago and Blue Moon Brewing Co., is back, this time with a boombox twist! In celebration of #FlashbackFriday, throwback jams will spin as chefs compete to be crowned Peoples’ and Judges’ champion. Bon Appétit magazine’s Editor in Chief Adam Rapoport returns as the evening’s host, alongside a panel of celebrity judges.

September 28, 9 p.m.-midnight: Late Night Gourmet, presented by FOOD INDUSTRY NEWS Chicago magazine at The Under1440 Renaissance Drive, Park Ridge, IL 60068 ground ($50/person) – Immedi847-699-3300 ately following the Hamburger Hop, Valerie Miller, President and Publisher guests can groove their way over to Mark Braun, Associate Publisher acclaimed celebrity lair, The UnderTerry Minnich, Editor ground, for bites, cocktails and DJ Cary Miller, Advertising/Vice President 847-699-3300 x12 beats.

Paula Mueller Classifieds/Office Manager September 29, 8-11 p.m.: GlobDavy Kusta Independent Advertising al StrEATS on the Harris Theater Consultant (708) 439-1155 Rooftop ($85/person) – Take a trip Nick Panos, Corporate Counsel around the world, no passport reJames Contis 1927-2013 quired. Global flavors and sounds reign supreme with musical stylings from near and far coupled with inFood Industry News Issue 7, July 2018 (ISSN #1082-4626) is published monthly, $49.95 for a ternational street fare created by three-year subscription, by Foodservice Publishing, chefs including Rodelio Aglibot (The 1440 Renaissance Drive, Suite 210, Park Ridge, IL 60068-1452. Periodical postage paid at Park Ridge, IL, and Food Buddha), Diana Davila Boldin additional mailing offices.

(Mi Tocaya Antojería), Rohini Dey POSTMASTER: Send address changes to Food Industry News, 1440 Renaissance Drive, (Vermilion), Lorena García (Chica Suite 210, Park Ridge, IL 60068-1452. ___________________________ Las Vegas, Lorena García Tapas, LoFor advertising or editorial information, call (847) 699-3300 or online: www.foodindustrynews.com rena García Cocina), Carlos Gaytán This publication cannot and does not assume the responsibility for validity of claims made for the products described herein.

(HA’), Takashi Yagihashi (Take Home Copyright © 2018 Foodservice Publishing Co., Inc. Takashi, Tabo Noodles, Slurping WE SUPPORT: Turtle), Andrew Zimmerman (Sepia, Illinois Restaurant Association National Restaurant Association Proxi) and more.

American Culinary Federation Club Chefs Association of America September 30, 8:30-10:45 a.m.

Greater Chicago Club Managers Association of America or 10:00 a.m.-12:15 p.m.: Rise & Illinois Food Retailers Greek American Restaurant Association Shine Gourmet at the Chicago AthIllinois Hotel and Lodging Association

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letic Association Hotel ($40/person) – Presented by Lifeway Foods, guests can start their Sunday off with a professionally guided, energizing yoga session at a landmark property. First opened in 1893, the Chicago Athletic Association was painstakingly restored into a highly lauded, 21st century boutique hotel. Following each yoga session, guests can feed their soul (and their belly) with brunch bites and morning cocktails presented by Chicago’s favorite chefs.

■ Food Manufacturing ■ Beverage Processing ■ Food Line Operator ■ General Labor ■ Packaging ■ Sanitation ■ Line Workers ■ Packers/Pickers ■ Forklift Drivers ■ Light Assembly ■ Shipping/Receiving ■ QC Specialists ■ Clerical ■ Warehouse ■ Wholesale/Private Label Manufacturing ■ Clerical ■ Production Workers ■ Food Processing ■ Baking ■ Meat, Packaging ■ Fork Lift Operators ■ QA/QC Specialists ■ Plant Supervisors ■ Line Leads and many positions across the industry

SCOTUS: Class Action Suits Axed

The Supreme Court recently ruled against allowing class action suits against corporations and employers. According to a report last year from the Economic Policy Institute, an estimated 25 million workers –just under one-quarter of non-union employees in the private sector– give up their right to join class-action lawsuits as a condition of employment. The report anticipated that waivers would become an “even more widespread practice” in the event the Supreme Court sanctioned them.

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Food Industry News® July 2018

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● Before any employee starts working for you, ask them their most important personal goals. Then, let them know which ones you can help them accomplish. ● At the end of the year, go over their personal goals to find out if they were happy with their accomplishments. ● At the same time, go over their new goals for the next twelve months and help them accomplish those as well. ● Don’t stop pushing ● Before employees have a chance to ask you for a raise or a promotion, let them know what you expect from them and what it will take for them to receive a promotion. ● By doing this, you are pushing your employees to work harder, and you keep pushing them until they start snapping back at you. ● Your goal should be to help your people actualize some of their life goals.

Every person starting a career would do well to remember that all successful businesses stand on the foundation of honesty and integrity.

HEWN ARTISAN BREADS 1725 N. Sherman EVANSTON, IL 847-869-4396.

When I walked in the door I was taken aback by the heavenly smell of fresh baked bread and pastries. It smelled so good in there. All the bread they make is made from scratch. I picked up a loaf of country cheddar. On display they had an assortment of fresh made pastries, so I tried one of their savory scones. It had bacon and parmesan in it. They do a great job!

INSOMNIA COOKIES 1725 Sherman EVANSTON, IL 847-260-9668.

There was a sign on the window with an arrow pointing to “Warm Cookies This Way.” That definitely got my attention. I tried the deluxe chocolate peanut butter cup cookie and a double chocolate chunk.

They tasted like they just came out of the oven—so good! They also had ice cream there as well. If you’re looking for a late night snack, they are open very late, until 3:00 am.

LINDY’S AND GERTIES 7208 W. 87th St. BRIDGEVIEW, IL 708-4300019. This is a duo concept restaurant. You have your choice of trying their Famous Lindy’s chili or one of their ice cream creations.

Their chili is amazing; you can get it with or without beans, plus you can add in some sides. I added cheddar cheese, onions and sour cream. It’s also an old fashioned ice cream shop offering banana splits, shakes, malts and sundaes. You can get the chili and ice cream to go.

SUPERMERCADO TORRES 5310 W. 25th St. CICERO, IL 708-6661433. This is a good sized supermarket offering fresh produce and a good selection of meats. Skirt steak is always a good meat choice for making tacos. They have their own taqueria on premise where you can pick up a Mexican meal. There was a long line but it was worth the wait. In their produce department they had some grab and go packages of cucumber or pineapple slices with chili powder and a lime. What a refreshing treat.

THREE TARTS BAKERY AND CAFÉ 301 N. Happ Rd. NORTHFIELD, IL 847-446-5444. I’m glad I found this place because they have some yummy products. They have all sorts of cookies, cupcakes, cakes and a nice selection of fresh Artisan breads. I picked up a loaf of multigrain bread, some chocolate covered macaroons and a package of chocolate dipped almond biscotti. They had a lot of packaged goods around the counter and some coolers filled with product. It’s a good place to have lunch and they have some outdoor seating.

VILLAGE TAVERN & GRILL 464 Remington Dr. SOUTH ELGIN, IL 224525-8440. One thing is for sure, you won’t leave here hungry. They have a pretty big menu and the portions are very generous. They have ribs, burgers, sandwiches and daily specials too. I tried the “World Famous” chicken fingers, which were delicious and an order of the pot roast. The meat they used in the pot roast was so tender, served in its own juice and it came with mashed potatoes and vegetables.

The restaurant has a great atmosphere and friendly service.

STEAMBOAT BBQ 322 E Geneva Rd, WHEATON, IL 630-665-6227.

This is a small barbeque restaurant with limited seating. I had a BBQ Combo Dinner, which lets you choose two meat selections and two single serve sides. I tried the 3-bone ribs and the Hickory Smoked Angus Beef Brisket. The ribs were great, but the brisket was the real winner. So tender and tasty! For the sides I had the smoky bacon potato salad and cornbread. Both were delicious. Tip: If you go around lunchtime, get there early or expect a line.

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Food Industry News® July 2018

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Jeff Bezos: Work and Personal Life Should Compliment Each Other

Amazon CEO Jeff Bezos says he believes the term “work-life balance” is a “debilitating phrase.”

Bezos revealed that one of the top pieces of advice he offers new Amazon employees is that they shouldn’t view the two as a strict tradeoff.

Bezos believes that his new hires should stop attempting to achieve “balance” within their professional and personal lives, since that implies a strict tradeoff between the two. Instead, Bezos envisions a more holistic relationship between work and life outside the office.

Historically, the world’s richest man has a nontraditional approach to work: He makes time for breakfast every morning with his family, doesn’t set his alarm before going to bed, schedules surprisingly few meetings, and still sets aside a few minutes everyday to wash his own dishes.

This counterintuitive approach to maintaining a healthy symmetry within his professional and personal pursuits is one of the chief pieces of advice Bezos offers his staff.

“This work-life harmony thing is what I try to teach young employees and actually senior executives at Amazon, too. But especially the people coming in,” he said. “I get asked about work-life balance all the time. And my view is, that’s a debilitating phrase because it implies there’s a strict trade-off.”

Instead of viewing work and life as a balancing act, Bezos said that it’s more productive to view them as two integrated parts.

“It actually is a circle. It’s not a balance,” said Bezos.

Bezos said that the relationship between his work life and personal life is reciprocal, and that he doesn’t compartmentalize them into two competing time constraints.

“If I am happy at home, I come into the office with tremendous energy,” said Bezos. “And if I am happy at work, I come home with tremendous energy. You never want to be that guy — and we all have a coworker who’s that person — who as soon as they come into a meeting they drain all the energy out of the room. You want to come into the office and give everyone a kick in their step.” – businessinsider.com

Six Things Adequate Sleep Can Fix

Getting enough sleep isn’t only about avoiding negative consequences. Science has also uncovered loads of encouraging benefits to achieving the recommended average of eight hours per night. Recent evidence suggests that it leads to: n Enhanced memory and cognitive functions n Better immune-system functioning n Fewer cravings for sweet treats n Alleviated chronic pain n More measured approach to risk-taking n Less inflammation

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Bienvenidos a El Nacimiento Tequila – Hand crafted from the Quiroz Family recipe for generations. El Nacimiento is honored to be named the official tequila of the Illinois Bicentennial Celebration. Ask your Breakthru Beverage sales rep. for more mo details & pricing information, or visit www.BorderzImportz.com.

To set up a tasting, call (331) 642-4056.

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ATM Placements & EMV Kit Conversions Upgrade your ATM to be EMV card compatible as reverse liability is now in effect!

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REACHING CHICAGOLAND AND NATIONAL CHAIN HEADQUARTER BUYERS

Industry-Wide Trade Show Wednesday, September 27, 2018 Reserve Your Booth Now! Only $875.

For the first time, Food Industry News has joined forces with the Illinois Food Retailers Association to bring buyers in the industry togetherfor a trade show for foodservice buyers and retail grocery store buyers.

In the coming months, free tickets will be available to supermarket owners and buyers, chefs, restaurant and institutional foodservice operation owners and decision makers, as well as buyers from other aspects of the region’s food industry.

Trade Show Information:

FREE TICKETS for Food Service and Food Retailer Buyers!

When: Wednesday, September 27, 2018 Schedule: 9:30 a.m. - Opening General Session • Key Note Speaker 10:00 a.m. – 4:30 p.m. - Trade Show • Mini Education and Food Trend Sessions

ABOUT FOOD INDUSTRY NEWS: Food Industry News is the regions oldest and only trade magazine reaching buyers in all segments of the food industry. Each issue is packed with stories designed to help professionals in our industry to be better informed and more successful. Additionally, the high number of ads make Food Industry News a reliable source to find the market’s very best suppliers in an easy to use buying tool. www.foodindustrynews.com

Where: Renaissance Schaumburg Hotel and Convention Center 1551 Thoreau Drive, Schaumburg, IL 60173

Illlinois ABOUT IFRA: Food The Illinois Food Retailers Retailers Association is dedicated Association to the growth of the independent food retailer and the suppliers that service them. IFRA membership strengthens the link to the food industry at-large and provides industry-specific programs, as well as essential and timely information about general industry topics and legislative and regulatory issues that affect their business. www.ilfood.org

For trade show booth information or registration call the Illinois Food Retailers Association at , 630.627.8100

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RATIONAL USA to Launch New Recirculating Hood Portfolio

RATIONAL USA, the leading manufacturer of combi-steamer technology, announced today the launch the UltraVent and UltraVent Plus recirculating hoods for SelfCookingCenter® models 61/101 and 62/102. The UltraVent absorbs and dissipates steam, and the UltraVent Plus adds special filters that capture grease and smoke that occur during grilling and roasting. Equipped with the appropriate UltraVent, a SelfCookingCenter® can be used in visible locations such as front cooking areas.

“We say that ‘seeing is believing’ so we are delighted to once again be at NRA, cooking on the show floor, so that everyone can experience firsthand the tremendous benefits that the RATIONAL SelfCookingCenter® offers restaurants, hotels, caterers and retailers,” said Markus Glueck, executive vice president of Rational North America. “If labor uncertainties, inconsistent food quality, or rising costs are impacting your kitchen, stop by to see how a RATIONAL combi could help you save time, reduce labor, and drive down costs, while preparing consistently excellent food.”

Visitors to NRA previewed Rational USA innovations including: Bistro R, a pop-up restaurant, featuring an à la carte menu with a coconut milk braised beef short ribs, octopus à la plancha, duck arancini, and sprouted grains entrées. Each dish highlights different SelfCookingCenter® cooking modes and capabilities.

Front cooking show, an ever-changing menu design to demonstrate key SelfCookingCenter® features such as the ability to automatically calculate cooking times for perfect results, and the simultaneous cooking of multiple items without flavor transfer. Celebrity Chef Thomas Keller, of the Thomas Keller Restaurant Group and The French Laundry restaurant fame, will join the front cooking show on Sunday from 1:00 pm until 3:30 pm.

C-store concept, this convenience store concept features both made to order and grab and go items, that could be found on a retail location menu. The newest and smallest member of the RATIONAL combi-steamer family is featured, the SelfCookingCenter® XS, which is a favorite of convenience stores, coffee shops and limited menu locations.

ConnectedCooking and innovation alley, RATIONAL is defining the kitchen of the future with the world’s most advanced cloud-based networking solution for professional kitchens. Learn how you can manage your kitchen from your smart phone.

Also see the new UltraVent recirculating hoods and other new product enhancements that are now available.

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Food Industry News® July 2018

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Buyers: Sign up for your FREE Trade Show Badges for our Local Restaurant and Grocer Show, 9/27/18 See page 47 for show information

Food Industry News

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Food Industry News® July 2018

National News

IoT-Enabled Cold Vaults for Coca-Cola

Coca-Cola has added internet of things capability to select cold vaults at retail locations to track how door opens correspond to purchases, identify maintenance needs and monitor temperature and other metrics. “We’re training sales teams and getting the right data flowing before scaling more broadly,” said Pete Rohwer of Coca-Cola North America. – Adapted from cspdailynews.com

The Chicago Club Chefs held their annual Charity Golf Outing at the historic Olympia Fields Country Club in May bringing all sides of the industry together. Executive Chef John Beck and his staff treated all the guests to many culinary delights before, during, and after golf. The event concluded with a raffle of seemingly endless prizes and many winners with all the proceeds benefitting the Chicago Club Chef Foundation, the charitable arm of the membership organization. Luke Cella,luke@cella.us

july 2018 1-8.indd 8

B Good Food With Roots, the industry pioneer in providing great tasting, locally sourced burgers, bowls, salad and smoothies announces the appointment of Chris Fuqua, as the company’s new CEO. Choice Hotels International, Inc., franchisor of the Cambria Hotels brand, entered into a multi-unit agreement with Stratus Development Partners, LLC to develop five Cambria Properties, beginning with a 180-room new construction hotel in Santa Clara, CA. Cooking Channel sails into summer with New Series “Seaside, Snacks & Shacks” premiering on July 19th, 2018. Crescent Hotels & Resorts and Delta Hotels

by Marriott announces the debut of Delta Hotels Detroit Metro airport adding 271 rooms and over 8,000 square feet of meeting space to the brand footprint. This is Delta’s first branded hotel in the Detroit area. Hyatt announced plans to expand the Hyatt Place and Hyatt House brand footprint in Cananda with the signing of management and franchise agreements by a Hyatt affiliate for nine Hyatt Place Hotels and three Hyatt House Hotels. Meijer Logistics Manager Carol Heinowski was recently named Board Chair of the National Private Truck Council, an Arlington VAbased association that represents the private corporate trucking fleet. The 10 year Meijer team member is the first woman in the associations 79 year

Ancient Harvest, the category leader in quinoa, is proud to announce they’ve made quinoa more convenient and accessible with the launch of their new microwavable quinoa. It’s ready in 90 seconds, contains up to 11g of protein, is made with coconut oil and is primarily quinoa—without rice or fillers.

Their organic, non-GMO Project verified, whole grain offering will please even the most discerning consumer.

history to take the helm.

Michigan Summer Beer Festival will be held July 27-28, 2018 in Ypsilanti, Michigan at Riverside Park in historic Depot Town with approximately 150 Michigan breweries. South Carolina’s Festival of Discovery will be held in Uptown Greenwood July 12-14, 2018. The festival celebrated the history, culture, arts, crafts, music and people of Greenwood.

Taste of Wisconsin, Eat, Drink, Repeat will be held in downtown Kenosha July 27-30, 2018. The Lake Placid, NY I Love Barbeque Festival will be held July 6-8, 2018. The Valparaiso Wine Festival brings over 100 wines from around the world.

The event will be held on July 14, 2018 at Central Park, 68 Lafayette St. in Valparaiso, IN.

6/12/18 2:02 PM

INTRODUCING GONNELLA’S

All-star lineup

Pretzel buns. French rolls. And the fan favorites—hot dog and hamburger buns. They make up Gonnella’s winning team of products and they’re all bursting with big league flavor. Choose the perfect base for your sandwich build or let Gonnella design a custom changeup.

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Food Industry News® July 2018

foodindustrynews.com

TRENDS COOLING DOWN

The National Restaurant Association surveyed 700 American Culinary Federation members in October – November 2017, asking them to rate 161 items as a “hot trend,” “yesterday’s news,” or “perennial favorite” on menus in 2018. * Artisan cheese * Heirloom fruit and vegetables * House-made charcuterie * House-made/artisan ice cream * House-made sausage * Meal kits * Nutrition * Protein-rich grains/ seeds * Savory desserts * Whole grain items in kids’ meals

TOP 20 FOOD TRENDS of 2018 1.

2.

3.

4.

5.

New cuts of meat House-made condiments Street food inspired dishes Ethnic inspired breakfast items Sustainable seafood

6. Healthful kids’ meals 7. Vegetable carb substitutes 8. Uncommon herbs 9. Authentic ethnic cuisine 10. Ethnic spices 11. Peruvian cuisine 12. Housemade/artisan pickles 13. Heritage breed meats 14. Thai-rolled ice cream

15. African flavors

1. Meals in Mason jars 2. Offal 17. Doughnuts with nontradition- 3. Bitter melon 4. Algae al filling 5. Spiralized vegetables 18. Gourmet items in kids’ meals 6. Pumpkin spice 19. Ethnic condiments 7. Flavored popcorn 20. Ancient grains 8. Egg-white omelets/ – National Restaurant Association sandwiches 9. Fried chickpeas 10. Black/forbidden rice 16. Ethnic inspired kids’ dishes

Exotic fruit doesn’t necessarily mean tropical.

The paw paw which grows wild in 26 eastern states, is the largest fruit native to North America.

Source: Ohio Pawpaw Growers Association.

july 2018 9-16.indd 10

So Last-Year

Bet On These Perennial Favorites

1. Shellfish 2. Barbecue 3. Bacon 4. Comfort food 5. Gelato 6. Hand-made pasta 7. Breakfast burritos 8. Mediterranean flavors 9. Juice/milk in kids’ meals 10. Breakfast hash

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Food Industry News® July 2018

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3M Launches Two New Scotch-Brite™ Low Scratch Pads in HEX Series

One of the more innovative products that got featured at NRA 2018 was 3M’s reinvented dual-purpose pads which feature a proprietary raised medium-duty POWER DOT side specifically engineered to scour away tough industrial-strength grime with less scratching.

Professional kitchens and chefs must ensure dishes are clean and spot free. In an effort to help improve productivity and manage operational costs, 3M Food Service launched Scotch-Brite™ Scour pads and sponges with POWER DOT technology – the Scotch-Brite™ Low Scratch Scour Pad 2000HEX and the Scotch-Brite™ Low Scratch Scour Sponge 3000HEX. The dual-purpose pads provide kitchen managers with a 2-in-1 cleaning tool designed to clean a wide variety of surfaces where minimal scratching is desired such as: stainless steel surfaces, pans, countertops and ceramic tile. Both pads feature a proprietary raised POWER DOT side that is engineered to scour away tough messes like a medium duty pad but with less visible scratches; they’re made the size of a medium hand, so no tiny scrunge here; they’re big and powerful.

In addition, the Scotch-Brite 2000HEX features a dark blue side that helps remove fine food particles giving dishes a virtually spotless finish, and the ScotchBrite 3000HEX includes a light blue cellulose sponge side that contains antimicrobial technology to resist the growth of odor-causing bacteria in the sponge.

Yes,they do cut through baked-on crud unlike anything before, and lighter grit powerdots on their other pads buff out scratched nicely. We cleaned two pots and our broiler grill to like-new condition. They’ll still require elbow grease, but for the money, this is brilliant, applause-worthy thinking from 3M. –Mark Braun

BEVERAGE TRENDS ALCOHOLIC BEVERAGES 1. Culinary cocktails (e.g. herb-infused) ....... 68% 2. Locally produced spirits/wine/beer ........ 67% 3. Craft/artisan spirits .................................... 66% 4. Onsite barrel-aged drinks .......................... 64% 5. Regional signature cocktails ...................... 59% 6. Food-beer pairings ....................................... 58% 7. House-brewed beer ...................................... 56% 8. Food-liquor/cocktail pairings ................... 55% 9. Non-traditional liquors (e.g. soju/sochu, cachaca, pisco) ................................................... 54% 10. Organic beer/wine/spirits ....................... 50% 11. Wine on tap/draft wine ............................ 49% 12. Spicy cocktails ............................................ 43% 13. Growlers/crowlers ..................................... 38% 14. Anise-flavored cocktails ........................... 26% 15. Egg-whites in cocktails ............................. 22% NON-ALCOHOLIC BEVERAGES 1. House-made/artisan soft drinks .............. 56% 2. Cold-brew coffee .......................................... 55% 3. Gourmet lemonade ....................................... 55% 4. Locally/house roasted coffee .................... 55% 5. Specialty iced tea (e.g. Thai-style, Southern) 46% 6. Specialty teas ................................................ 46% 7. Mocktails (e.g. non-alcoholic cocktails) 45% 8. Kombucha ..................................................... 44% 9. Grazing (e.g. small-plate sharing ............... 60%

july 2018 9-16.indd 11

Modern Take on Gelatin Creations

Chef Sang Yoon’s interpretation of a mint julep involves bourbon-flavored gelatin, creme de menthe-infused tapioca pearls, mint-flavored mousse and a sweetened mint tea shaped in a mold for a dessert dish that looks like a bar of soap. The whimsical dish represents a new wave of inventive gelatin desserts that showcase sophisticated flavors and custom molds.

– Adapted from the Los Angeles Times

Nostalgia Improves Savings

Tapping into your emotional connections to nostalgic items could inspire you to save more— sort of a search for a savings talisman. When tested by researchers, three groups of savers all improved their savings accumen when shown objects and emotional connections to focus on rather than simply being told to save more.

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Food Industry News® July 2018

Village Market Place a Local Favorite for 17 years

Cousins George, Peter and Louie Arvanitis have been running Village Market Place for the past 17 years. These types of independent grocery stores are priceless. One plus is that they are smaller, so they really have established a loyal customer base. Offering friendly service and knowing your customers is key in business today.

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WHOLESALE CASH & CARRY • CALL FOR SAMPLES: 773-237-7530 Restaurant Staff Must Know These 1. Integrity: Every employee should execute their responsibilities correctly in the performance of their job.

2. Honesty: Every employee should be totally honest in their communications, follow-through, and handling responsibility without question.

3. Trustworthiness: Every employee should know how to develop the relationships and maintain commitment to their job performance.

4. Compassion. Every employee must show concern and emphasizing a positive attitude in working with colleagues and guests.

5. Persistence: Every employee will perform their duties to the best possible performance level.

Fake Magazine Renewals Steal Identity

Thousands of consumers receive business publications and don’t give a second thought to the validity of a phone call saying, “this call may be monitored for your protection.”

Your business address and everything that goes along with that may be setting you up to be ripped off. As identity thieves mine your data, they also know your whereabouts during a typical work day, and can collect enough personal data to steal your identity, a particularly alarming trend sourced to call center scammers outside the United States.

■ Have all legitimate subscriptions to the workplace handled internally by an assigned secretary or office manager.

■ Do not give out personal information.

■ Never answer questions with a straight “yes” as these may be lifted and used on other scams that “got your approval.”

july 2018 9-16.indd 12

Village Market Place offers just about everything a full service grocery store has and more. They carry products from around the world, have high quality meats and fresh seafood. Their deli has a big selection of olives, freshly prepared salads, and meats and cheeses. Their produce department is stellar and has a good variety of exotic fruits. Village Market is located at 4034 W. Dempster, Skokie, IL

2018 Safety Checklist for Your Workplace A safe workplace is the result of careful planning and a consistent program. You can’t scribble a few warnings on a Post-it note and assume everything will be fine. According to Entrepreneur magazine, a solid safety program consists of these specific elements: n Management commitment.

You can’t delegate and then forget about something as important as safety. You, other managers, and your organization’s senior leadership must show consistent support for safety procedures and protecting employees. n Accountability. Designate a manager or a task force to be responsible for creating your program—and enforcing it. Don’t spread accountability too thin, or no one will feel a personal commitment. n Inspection. Take the time to thoroughly check out your workplace and identify every potential

hazard that’s present. Take steps to correct problems promptly. n Training. Both managers and employees should receive proper training on handling equipment and working safely.

Don’t make it a one-time thing; training should be ongoing so it stays fresh in everyone’s minds. n Awareness. Remind employees of their own responsibility for maintaining a safe workplace.

Point out tasks and areas where extra attention may be needed. n Medical attention. Stock a first-aid kit and make sure everyone knows where to find it quickly.

Develop plans for dealing with major injuries and accidents. n Investigation. Prepare to investigate accidents right away.

You need to determine what went wrong and how to prevent a recurrence in the future. n Documentation. Record accidents, investigations, training initiatives, and anything else that might have a bearing on safety and your program’s effectiveness.

Home Security Tip Burglars enter homes by opening unlocked doors or windows—or pushing and kicking locked ones until they give. Equip all doors with good deadbolt locks and lighting systems. For businesses, equip cameras with wifi connections.

6/12/18 2:04 PM

Food Industry News® July 2018

Page 13

Rummo Lenta Lavorazione® The history of Rummo starts in 1846 in the town of Benevento, in the South of Italy – near Naples – when Antonio Rummo begins the art of milling wheat and soon after starts to produce pasta. Today in its 6th generation, with passion and dedication Rummo’s family have perfected and patented an exclusive and superior method of making pasta, Lenta Lavorazione® (meaning Slow Processing), which guarantees Pasta with an outstanding cooking performance, thanks to the longer kneading times and to the pursuit of excellence in every phase of the production process.

Rummo offers a wide range of pasta shapes (over 30), with which the Benevento based Pasta Factory aims to bring back to the table the excellence and flavor of the great Italian pasta culture, and answer the needs of all most demanding foodies: from the famous Spaghetti grossi n.5 to the new Gluten Free line, a specific product range dedicated to those seeking for healthier and balanced dishes, without sacrificing the pleasure that only a great pasta can give.

Pasta Rummo is the only one in the world with a certified cooking performance (Bureau Veritas N. 385/003). In fact, every pasta batch is controlled, subjected to laboratory tests and tasted by a chef in order to verify the full compliance with its certified characteristics: the result is a Pasta that holds the same resistance to bite in a consistent manner over time. ● In 2010 Rummo received the “Qualità Italia” Leonardo prize from the Italian President for its commitment to quality and strong international, commercial and production presence and development. ● In 2015, Rummo has been judged the best Italian pasta according to the magazine «Il Test – Salvagente», through an independent blind test based on the comparison of 15 anonymous samples of the most sold pasta brand in Italy. ● In 2016, after the launch of its Gluten Free Range, Rummo won the “Best Innovation in the Gluten Free category” price, awarded by Food Magazine (First Italian Magazine for Buyers and Retailers).

Ghost Kitchens

Virtual restaurants, also called ghost kitchens, cater to the growing ranks of delivery and takeout customers, and they’re appealing to a growing number of restaurateurs who don’t want the overhead of a full-service eatery. Green Summit Group launched in New York City five years ago and today the company operates four kitchens in New York and Chicago that offer menus from 16 restaurant brands. – Adapted from Fast Casual

The Exchange Club of Naperville Presents Ribfest 2018

Naperville’s Ribfest, hosted by the Exchange Club of Naperville, is a sizzling 4th of July concert and festival destination, drawing tens of thousands of visitors with its internationally celebrated musical artists, family activities and carnival, award-winning rib vendors from across the country and the area’s most watched and glorious fireworks on the 4th of July!

Naperville Ribfest runs from Wednesday, July 4th through Saturday, July 7th.

The music stages will feature the talents of Steven Tyler, Pitbull, Stray Cats, Melissa Etheridge, and other outstanding musical acts throughout the days of the festival.

july 2018 9-16.indd 13

Detroit-style Pizza Gains Ground

Detroit-style pizza, which comes in a rectangular shape with sauce on the top, is gaining favor in markets across the country, even in cities such as New York and Chicago that take pride in their own pizza styles. Restaurant chains including Buddy’s, Pi-Squared and Pizza Loves Emily are growing along with the pie’s popularity. – Adapted from Restaurant Hospitality online

Genius is often only the power of making continuous efforts.

— Elbert Hubbard

6/12/18 2:04 PM

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5 Facts About Promotional Items and Advertisers

1. 84% of recipients of promotional items can identify the advertiser. No other advertising medium provides anywhere close to the name recognition associated with advertising specialties.

2. 42% of recipients of promotional items have a more favorable impression of the advertiser. Well, of course they do! You just gave them something practical that they’ll use for a long time to come...for FREE. 3. 62% of recipients of promotional items did business with the advertiser after receiving an item. Who can name the last time an ad in a newspaper brought 62% of the readers to their doorstep?

4. The average promotional item is kept for 7 months. That’s a lot of face time with your message, logo and brand.

5. The average cost per impression (the number of times that a prospect will view your ad) is just $0.004 for promotional items.

Compared with newspapers ($.019) and magazines ($.033), your cost savings are significant. That’s a savings of $150.00 (newspaper), and $293.00 (magazine) for every 10,000 impressions, with better proven results.

This info is courtesy of ‘You Keep Us in Stitches (Ad on page 46)’

Food Industry News® July 2018

COCA-COLA fREESTYLE fLEET UPGRADES AND DEBUT Of 9100

To continue driving value for customers and consumers, Coca-Cola Freestyle is introducing enhancements to existing dispensers and launching a nextgeneration dispenser: Coca-Cola Freestyle 9100.

Existing dispensers are being refreshed with additional brands and c a t e g o ries, an onscreen calorie display feature, a new user interface and an update to the Freestyle app that allows users to discover leading beverage mixes in their region.

Coca-Cola Freestyle 9100 is launching at the 2018 NRA Show and will begin rolling out nationally in 2019. The next-generation dispenser’s large, highdefinition screen creates an easier consumer journey to find favorite beverages or sample something new from more than 200 drink choices, including more than 100 low- or no-calorie options. The dispenser is also outfitted with Bluetooth connectivity, so, as soon as Freestyle app users walk into a restaurant, they can connect to the dispenser, pour their favorite beverages and create new mixes without even scanning a QR code. Coca-Cola Freestyle 9100 features an improved crew dashboard and enhanced diagnostics, giving operators real-time precision updates on how much product is remaining and when it will run out. The new dispenser also comes equipped with built-in microphones, speakers and optical sensors to allow for future developments to create an interactive user experience.

Introduced in 2009 as a disruptive innovation in the dispensed beverage segment, Coca-Cola Freestyle delivers the highest-quality beverages, unparalleled consumer choice and the ability to personalize.

The interactive beverage dispensing platform offers nearly 200 beverages across nine beverage categories, including more than 100 low- and no-calorie options and more than 90 caffeine-free choices.

Freestyle ingredients are highly concentrated, and patented Micro-Dosing eliminates most of the backroom ingredients, supply chain elements and packaging.

Buyers: Sign up for your fREE Trade Show Badges for our Local Restaurant and Grocer Show, 9/27/18 See page 47 for show information

6/12/18 2:04 PM

Food Industry News® July 2018

Page 15

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Jay Stieber, Executive VP and General Counsel of Lettuce Entertain You Enterprises, who is also serving as this year’s Chairmen of the National Restaurant Association, was honored this year with The Ambassador of Hospitality Award. The Ambassador of Hospitality Awards are the highest and most prestigious awards that the Illinois Hotel & Lodging Association (IHLA) gives out every year.

IHLA is proud to give out its most prestigious awards to deserving recipients who have made significant contributions to the hospitality industry in Illinois. The Association is always pleased to induct a new class of influential leaders into the legacy of honorees who have greatly impacted the industry. Each year, the Award Selection Committee determines who has influenced the hotel industry in Illinois and continues to advocate for the greater good for the hotel community and those it serves. The honorees are typically very active in advocacy, associate engagement, and support of IHLA’s missions.

Menu Trends

n Crafting drinks without alcohol - Bartenders are showing off skills with nonalcoholic drinks. n Unconventional presentation - Unique drinks deserve a compelling way to show them off. n Different flavors and textures - Several differing flavors mingling in one dish sometimes offer perfect balance. n Personalizing space as well as the menu - The charm of a dining room is reflected with the design elements for that room, which offers up an enhanced experience for the customer.

– Adapted from restaurantbusinessonline.com

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Middleby Corporation to Acquire Taylor Company

The Middleby Corporation announced that it has entered into a definitive agreement to acquire the Taylor Company from UTC Climate, Controls & Security, a unit of United Technologies for $1.0 billion.

Taylor is a world leader in beverage solutions, soft serve and ice cream dispensing equipment, frozen drink machines, and automated double-sided grills.

Middleby will finance the all-cash acquisition under its existing revolving credit facility. In 2017, Taylor had revenues of approximately $315 million and $65 million of adjusted earnings before interest, taxes and depreciation (“EBITDA”). The transaction has been structured to provide Middleby with a tax step-up with a net present value of approximately $150 million. The transaction completion is subject to customary closing conditions, including regulatory approvals, with an expected closing early in the third quarter of 2018. – Adapted from middleby.com

M&K Scores High in Customer Satisfaction

For the fifth year in a row M&K Truck Center – Summit , IL. scored over 90% in their customer satisfaction index (CSI).

And in 2017 scored the highest in their region with an eye popping 98% CSI. Which means that 98 out of 100 customers would refer and patronage our service department again. Even though we have one of the highest labor rates in the area, customers want more than a good price. They want a fair price but they also want the truck fixed right the first time. Joe Gecas the Service Manager, sums it up this way; “You pay for what you get, our guys pride themselves on being the best day in & day out. All our tech’s are required to keep their certifications up to date; and it shows with this excellent report.”

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Food Industry News® July 2018

Page 17

Master Chefs Corner

with Certified Master Chef Stephen James Miller

Prepping Fish

Recently, my wife and I were running our dog in a hunt test, after the test we dined at a supper club. These clubs are famous for their fish dishes which we normally enjoy. On this particular night, the fish must have been prepared by a blindfolded megalomaniac wielding a blunt machete. The fish looked terrible and its texture was also like a damp sponge. This experience led me to reflect on what I was taught regarding the handling of seafood.

Some 40 years ago it was not uncommon for me to filet and butcher some 300 lbs of fish on a daily basis. The fish species varied from cod, haddock, plaice, sole, salmon, flounder etc. The preparation was the same whatever the species and good quality fish had to be selected and handled in a certain manner. The following is a list of what I was taught and have practiced throughout my career.

Purchasing the fish Smell: Fish should have a light pleasant salty smell (akin to the smell of the sea). It should not smell fishy or ammonic.

Eyes: These should be full, bright, and round. They should not be sunken or shrunk.

Gills: The gills are the natural filters for the fish. They must have a bright red or pink fresh color. They must not be dark or limp looking.

Flesh: Flesh should be full and resilient when lightly pressed with your finger. It should return to its natural shape immediately. Flesh that does not return immediately is not fresh because it is starting to break down.

Weight: The fish should be heavy in relation to its size.

If it’s not heavy, it means that moisture has left the fish (remember fish is composed of 75% water the other 18% is albuminoids – egg whites).

Temperature: The fish must be iced down and cold when purchased.

It is jolly important that all of these elements are in place when fish is purchased, selected, and prepared for the table. Processing the fish is done in a certain sequence for specific reasons which I will explain now.

Procedure: Remove eyes – try not to pierce them because they can release a bitter fluid Remove gills – Cut the fish from the anus all the way up to the head. Remove the entrails and if roes are present, store on ice or freeze for future use.

Wash thoroughly (this removes enzymes and bacteria) If the fish has scales, scale by using the back of the knife backwards across the scale to remove them all.

Re-wash. Store or freeze fish, filet and/or butcher fish The reason we process the fish in this manner is that the enzymes and bacteria on the fish are present around the eyes, in the gills, around the anal area and in the stomach/ gut of the fish. This method allows us to get rid of the main source of all of this bacteria and enzymes. However, you should be aware that most fish live in cold oceans and the bacteria and enzymes are resilient and quite aggressive at breaking the flesh down even under refrigeration. This is why fish does not store for as along under refrigeration.

Fish should be kept on ice during the preparation period of dishes because it can deteriorate quickly at room temperature. –Stephen J. Miller

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FROZEN DESSERT AND REFRIGERATION EQUIPMENT

Food Industry NewsÂŽ July 2018

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When A Coworker Rants in the Workplace, YOU Are Liable

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Like many people, itâ&#x20AC;&#x2122;s easy to become very passionate about the results of the recent U.S. election, but to what extent is expressing oneâ&#x20AC;&#x2122;s political beliefs appropriate, or allowable in the workplace?

That depends on just how much incendiary rhetoric your workplace is willing to withstand, especially knowing there is a lot of liability associated with it.

A few choice rants can cause you, the business owner, to absorb the damage. A lot of ranting can put you on the news or social media and quicker than you can say â&#x20AC;&#x153;snowflake,â&#x20AC;? youâ&#x20AC;&#x2122;ll lose business.

Proselytizing to coworkers, obviously annoying and inappropriate ranting either vocal or on posted matter, is never a smart thing to have at work.

Remember that any â&#x20AC;&#x153;rantâ&#x20AC;? has anger-based words attached to it, and often they are in attack of someoneâ&#x20AC;&#x2122;s race, gender, color or creed.

At a minimum, the â&#x20AC;&#x153;forever-rantingâ&#x20AC;? person seems annoying (because theyâ&#x20AC;&#x2122;re subjecting a captive audience to something they know will be inflammatory to at least some others, when you need to work together harmoniously), and it might also make lower your opinion of the personâ&#x20AC;&#x2122;s professionalism and even make you less inclined to work with them when you have the choice.

There are lots and lots of ways to use your voice in the political process, advocate for social change, and speak out against policies that concern you.

If thatâ&#x20AC;&#x2122;s your passion, then perhaps you need to join an outside group that supports your beliefs, but beware: when words get spoken those words get heard, and they may become a workerâ&#x20AC;&#x2122;s downfall. Leave personal opinions at home, whether it is spoken in lunch breaks or in the business, it polarizes you from half of your public. Thatâ&#x20AC;&#x2122;s not only bad business, itâ&#x20AC;&#x2122;s dumb business.

Leave it out of the workplace, where most people want to do their jobs without being forced to inject politics in their interactions and relationships with each other.

Torkâ&#x20AC;&#x2122;s Lunch Surveys Reveal Worker Issues Tork has declared war on working through lunches by initiating a movement called Take Back the Lunch Break.

The campaign is being released through mass media and Torkâ&#x20AC;&#x2122;s social channels. Tork offers a list of free services to enhance your business and the importance of lunches across America, including: â&#x2013; Social media templates for Facebook, Twitter and Instagram â&#x2013; Share your logo on their website for more exposure. â&#x2013; Ad-at-a-glance dispenser templates to tell your message.

Here are a few of the numbers: â&#x2013; 72% of U.S. workers and 74% of Canadian workers take a lunch break every day. â&#x2013; 45% of U.S. workers and 40% of Canadian workers say their average lunch break is 15-30 minutes. â&#x2013; 18% of U.S. workers and 28% of Canadian workers take 46-60 minutes. â&#x2013; Survey respondents (47% of U.S. workers and 51% of Canadian workers) report that workload is the most prevalent factor preventing them from taking a lunch break. â&#x2013; Do you feel comfortable leaving your desk to take a lunch break?

10% of U.S. and Canadian employees said no. â&#x2013; Nearly all of employees â&#x20AC;&#x201C; 93% of Americans and 94% of Canadians â&#x20AC;&#x201C; think employees should be encouraged to take a lunch break. â&#x2013; Employees who regularly take lunch breaks are more likely to feel engaged and happy with their jobs.

6/12/18 4:05 PM

Food Industry News® July 2018

Know the Truth about Lie Detectors Some workers are not Boy or Girl Scouts when it comes to truth telling.

To keep things honest at work you may want to ask workers to take lie detector tests. The truth is, with a few exceptions, the Employee Polygraph Protection Act (EPPA), prohibits employers from doing just that. Here’s the poster the DOJ requires employers display on the job to explain rights under the EPPA including penalties that apply for violation.

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Bullying Manager or Sociopath?

Sociopaths don’t care about the rights or feelings of others, so they’ll have no problem with demanding that you be on call night and day, that you stay late, or that you field texts or calls late at night. They gravitate to “managerial” positions to avoid taking orders or delivering while under pressure.

Sociopaths don’t have a sense of duty or guilt, and they won’t feel bad about shirking their duties or manipulating others to perform them.

They tend to be impulsive in general, so they may perform inconsistently at work, swinging between high productivity and then not caring at all. – .bustle.com

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Food Industry News® July 2018

foodindustrynews.com

Olive Oil’: Wonder Food

Olive oil has been more than mere food to the peoples of the Mediterranean: it has been

©2017 Deutsch Family Wine & Spirits, Stamford, CT 06901. Please Enjoy Responsibly.

Parking Program for Persons with Disabilities Abuse Complaints Rise If your handicapped parking spaces seem to be filling a lot more, you’re right. Illinois State Police report an increase in alleged misuse or abuse of the Parking Program for Persons with Disabilities, and in the era of social media, it is easier to prove that someone is actually disabled.

Any complaint must be based on fact rather than suspicion. Please remember not all disabilities are apparent nor does every individual with a disability use a mobility device such as a cane, walker or wheelchair. Never confront any person you think may be abusing the program. If the situation requires immediate attention, please call your local police department.

For a form to anonymously report abusers: www.ilsos.gov

july 2018 17-24.indd 20

medicinal, magical, an endless source of fascination and wonder and the fountain of great wealth and power. Olive oil is the only vegetable oil that can be consumed as it is freshly pressed from the fruit. It is the greatest exponent of monounsaturated fat available, and it is a prime component of the Mediterranean Diet. Olive oil has strong supporters, too.

Olive oil is clearly one of the good oils, one of the healing fats.

Spanish researchers suggest that including olive oil in your diet may also offer benefits in terms of colon cancer prevention. Virgin means the oil was produced by the use of physical means and no chemical treatment.

Extra virgin olive oil (EVOO) comes from cold pressing of the olives, contains no more than 0.8% acidity, and is judged to have a superior taste.

Olive-pomace oil is a blend of refined pomace olive oil and virgin oil. It is a popular choice of cooking in restaurants.

Olive oil is very well tolerated by the stomach. In fact, olive oil’s protective function has a beneficial effect on ulcers and gastritis.

Customers Hate These

Restrooms that are too small, dirty or poorly supplied.

■ Uncomfortable chairs and booths.

■ Tables that are too close to each other.

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Olive oil activates the secretion of bile and pancreatic hormones much more naturally than prescribed drugs.

Consequently, it lowers the incidence of gallstone formation. In the land of the Hebrews, King Solomon and King David placed great importance on the cultivation of olive trees; King David even had guards watching over the olive groves and warehouses, ensuring the safety of the trees and their precious oil.

Olive trees dominated the rocky Greek countryside and became pillars of H e l l e n i c society; they were so sacred that those who cut one down were condemned to death or sent into exile. In ancient Greece and Rome, olive oil was their hottest commodity. Ships were built for the sole purpose of transporting it from Greece to trading posts around the Mediterranean.

The belief that olive oil provides strength and youth are as widespread today as they were in the fifth century B.C. In ancient Egypt, Greece, and Rome, it was infused with flowers and with grasses to produce both medicine and cosmetics; a list was excavated in Mycenae enumerating the aromatics (fennel, sesame, celery, watercress, mint, sage, rose, and juniper among others) added to olive oil in the preparation of ointments Source: healingdaily.com,

■ Unfriendly employIntegrity can’t be turned on ees. and turned off if you expect ■ Poor parking, airto succeed at anything. Consistency is a choice that we conditioning, etc. make as leaders every single ■ Restaurants with day, even when the situation tired decor. is not great. If you just had ■ Nowhere to hang a an argument with someone purse. before walking into your next ■ Lack of charging stameeting, consistency means tions. that you will make a ■ Long waits. conscious choice to release ■ Being ignored. yourself from the negativity ■ Bad odors. of the last situation and not ■ Stale bread. bring that to the next ■ Dirty tables, seats. meeting.

6/12/18 4:05 PM

Food Industry News® July 2018

Make Recruiting an Ongoing Priority

Page 21

1000

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What would happen if you didn’t fill your gas tank until it ran dry? You’d be stranded until help arrived.

You’d have to pay the asking price without shopping for the best deal. And you might undermine engine performance.

Well, that’s also what happens when you don’t recruit until you have an empty chair. To keep your department’s engine humming: Be on the lookout. Attending a conference? Taking a class?

Chatting with spectators at a ballgame? Make note of impressive people who might be welcome additions to your team.

Spread the word. Tell family, friends, and associates you’re anxious to hear about strong candidates, even if you don’t have immediate vacancies.

Never stop advertising.

Make sure your Web site and literature reflect that you’re always open to applications from people who possess given skills.

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customers ■ Use the resources of staff ■ Deliver great service ■ Become an innovative leader ■ Build your self confidence and skills ■ Know your goals and prepare to build on them.

■ Understand the value —Adapted from “Five ways to constantly attract good people,” by Sital Ruparelia, of your team and The Motivational Manager ■ Accept responsibility for team efforts Employee Power What do your employ- ■ Build on your good ees bring to your orga- customers nization? According to a ■ Be a visionary study by the Brookings Institute, nearly 85 percent of the average company’s assets are tied up in the knowledge and skills of its employees.

One report noted that a company that lost all its equipment but retained all its workers could quickly recover—but a company that lost all its workers but retained its equipment might never recover.

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Page 22

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Food Industry News® July 2018

SERVSAFE ALLERGENS

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Only if you have an Allergens Certificate on file. Effective January 1, 2018, all Illinois food protection managers working in Category 1 restaurants are required to complete ANSI-approved allergen training.

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Devanco Foods Continues Rapid Growth with New Larger Factory

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A new Carol Stream facility will enable more production, SQF certification and direct-to-consumer sales.

Devanco Foods, manufacturer of Greek & Mediterranean, Halal, and Vegan food products, is proud to announce the opening of its new factory in Carol Stream, Illinois. The new factory at 440 Mission St., which began operating in mid-April, will generate more than 25 new local jobs to start.

Located 35 miles west of Chicago, Devanco’s new 100,000-square-foot facility features eight truck docks and is more than double the size of the company’s existing plant in nearby Elk Grove Village. The modern factory boasts all new state-of-the-art food manufacturing and packing equipment, enabling Devanco to achieve production efficiencies that will allow for greater distribution of its legendary gyros, Italian beef, hand-made pita, and the rest of its quality food service and retail product lines.

Starting early next year, Devanco will launch a consumer e-commerce platform on DevancoFoods.com, complementing its retail distribution and restaurant supply operations. “In five days and one shift, we’ll be able to produce what used to take us six days and two shifts— and we’ll still have 50% capacity left,” says Peter Bartzis, president and CEO of Devanco Foods. “In addition, we’re excited to provide our Chef and Food Scientist, Eric Carré, with a fully functioning R&D lab, test kitchen, show kitchen, and tasting room. Eric is one of the most innovative chefs in the world, and we can’t wait to develop new products that our customer base desires.”

Advanced technology and streamlined manufacturing processes in place at the new plant will enable Devanco to earn SQF certification from the Safe Quality Food Institute, an internationally recognized industry benchmark for rigorous food safety management practices. In addition, Devanco is instituting industry best practices around food defense and security – as well as continuing their extensive training on hazard analysis critical control points (HACCP), which will also help with the SQF certification.

About Devanco Foods | The founders of Devanco Foods began selling gyros in 1965, two years after “Papa” George Apostolou first introduced the beloved Greek dish to the American public at The Parkview Restaurant in Chicago.

Today, Devanco Foods manufactures a full line of Greek and Mediterranean, halal, and vegan food products for restaurants, institutions, and grocery retail. Devanco’s management team has more than 200 years of combined experience in the food industry. Its consumer brands include Devanco, Billy Goat Burgers, Marathon Chicken, Ditka’s Hall of Fame Recipe, and Chicago’s Taylor St. Beef. Devanco also provides private label products for well-known restaurant groups and companies such as Home Run Inn, Beef Shack, That’s Pat’s, Randazzo’s Famous Meatballs to name a small selection. For more information, visit DevancoFoods.com or see their ad on page 14.

6/13/18 3:47 PM

Food Industry News® July 2018

Page 23

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The Tork Take Back the Lunch Break survey was conducted between December 4 – December 12, 2017 among 1,600 North American employees across the United Statement Those who take a Those who do not take a States and Canada. Respondents were asked questions lunch break every day lunch break every day Difference centered on breaks at work as well as employee engageCompared to my impression before taking ment, productivity, and job satisfaction. The survey has the job, working for my employer has met or been planned, monitored, and analyzed by KRC Research exceeded my expectations.

74% 66% 8% ___________________________________________________________________________________I with support from Jennifer Deal, Senior Research Scientist at the Center for Creative Leadership and Affiliated ReI am as effective and efficient as I would like to be. 78% 71% 7% ___________________________________________________________________________________I search Scientist at the Center for Effective Organizations I am satisfied with my current job.

88% 82% 6% ___________________________________________________________________________________I at the University of Southern California (USC).

KRC Research conducted a 10-12 minute online survey of I would recommend my employer to n=1,600 adults in North America (U.S. and Canada), comothers as a place to work.

79% 75% 4% ___________________________________________________________________________________I prised of the following subpopulations: I feel valued as an employee.

75% 71% 4% ___________________________________________________________________________________I Employees: adults employed full-time: ■ N=750 American employees I have a strong desire to be an active member ■ N=500 Canadian employees in my company.

81% 78% 3% ___________________________________________________________________________________I Bosses: adults employed full-time in a managerial If I could change jobs tomorrow, I would not.

54% 51% 3% ___________________________________________________________________________________I role overseeing teams of at least 5 full-time employI have a flexible work environment in terms of ees where I work; I am able to get parts of my work ■ N=750 American employees done remotely or from home if necessary.

44% 42% 2% ___________________________________________________________________________________I ■ N=100 Canadian bosses My current employer has won an award or been ranked on a list for ‘best places to work.’

25% 23% 2% Bosses in North America claim that they I am excited to come to work every day.

63% 62% 1% ___________________________________________________________________________________I encourage their employees to take a lunch I am willing to work late or on weekends.

65% 69% -4% ___________________________________________________________________________________I break every day, but their employees are I have a flexible work environment in terms of less likely to agree. –TORK-TAKES-BACK-SURVEY-4/18 working outside of normal hours (9AM-5PM).

61% 65% -4%

“Take Back the Lunch Break” 2018 Survey Findings

july 2018 17-24.indd 23

6/12/18 4:05 PM

Page 24

Food Industry News® July 2018

strategic Changes for Closing more sales

By John Graham New demands and expectations call for strategic changes to stay relevant and close more sales. Here are five of them:

Change your thinking about what you know

Salespeople are known for being sure (sometimes overly sure) of themselves. Although it takes self-confidence to keep going, it also has a risky downside. It can lead to believing we know more than we do. And nothing kills sales faster than arrogance.

A website designer’s creativity gave him an initial edge with a prospective client. In spite of his obvious talent, he lost the job.

His presentation was his downfall. It was obvious he had not taken the time to understand the organization or its services.

He was so focused on what he was selling, he didn’t have a clue as to what his prospect wanted to buy. In other words, he didn’t know what he didn’t know.

Unless salespeople consciously challenge their thinking, they hand sales to the competition. We all benefit by asking ourselves these questions: What am I missing? What don’t I know? Are my assumptions correct?

Change the way you prepare presentations

Do you think you’re at a place where you can “wing it” or all you need to do to get ready for a presentation is to make a few notes, a quick outline, or go over it in your mind? If so, you’re deluding yourself and short changing your employer and your customers. You may be good, but you’re not that good.

Like it or not, here’s the truth: If we don’t write it, we only think we know it. It happens when to us all when we’re under pressure. We lose control and “default” to whatever comes to mind. Before we know it, we’re talking jibberish. We can believe why we did it. It happens when we don’t prepare; when we don’t write it down.

Change the way you present

For a presentation to be a winner, it must be interactive— participatory. To invite the participants to interrupt you by raising their hand to ask a question and then to pick up the thread and continue takes confidence. But it also sends the message that the participants shape the presentation. This may sound dangerous but it’s well worth the risk.

Need A Facelift?

Change your persuasion strategy

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cast of OUTLANDER will set you back about $250 (you’ll regret not doing it, trust me), or you can opt for signed photos and books with some planning and a wait in line. If you want to know what’s hot in pop culture marketing, it’s all here.

There are still salespeople who say, “If I can just get in front of prospects, that’s all I need to close them.” If you want to give it a name, call it “the power of persuasion.” They build their case in a way that leads prospects to the logical conclusion that their only reasonable response is saying yes. Such a sales strategy is still popular; however, more and more of today’s consumers and business buyers don’t buy it. They push back, feeling they’re being “set up,” “manipulated” or “pushed.”

Today, push is out; pull is in. To influence buying behavior today takes a sales environment in which customers can decide if they want to do business with you. It’s one that gives them the opportunity to find out if they can trust you, if your messaging makes sense, and if you are reliable and responsive.

Change how you relate to customers

The trend is toward “tentative” or quid pro quo loyalty. “As long as you give me what I want, I’ll be loyal. If that changes, so will I.” Even if they are an Amazon Prime customer paying $99 a year, customers don’t think twice about buying it for less elsewhere, particularly if there’s free delivery. Clearly, performance-based relationships trump everything, including loyalty.

They say change is inevitable. If it’s true, then there’s no better place to start than with ourselves.

John Graham of GrahamComm is a marketing and sales strategy consultant and business writer.

He is the creator of “Magnet Marketing,” and publishes a free monthly eBulletin, “No Nonsense Marketing & Sales Ideas.” Contact him at jgraham@grahamcomm.com or johnrgraham.com.w

6/12/18 4:05 PM

Food Industry News® July 2018

Page 25

Local News Geja’s Café, 340 W. Armitage, the legendary fondue and lovers’ landmark recently celebrated its 53rd anniversary.

4th Annual V103 Summer block Party Chef John Folse traveled to Chicago to recreate for the Escoffier Society members a will be held Sat. historic dinner originally served at Le PeJuly 14-15, 2018 tit Versailles by the greatest Sugar Baron at Huntington Park on the Mississippi River -Valcour Aime In Pavilion in Chica- the 1800s Chef Folse re created this dingo. Adler Planetar- ner last year for the Honorable Order of the ium astronomers Golden Toque. Pictured: Chef Folse being inducted as an honorary member into the and educators are Les Amis d Escoffier Society of Chicago bringing the mu- to his left Bert Cutino and to his right John seum and the uni- Kaufmann. verse, closer to you wood Casino Amphithewith their “Scopes in the ater in Tinley Park, IL. City free telescope obKenny Chesney “Trip serving program. Scopes around the Sun Tour” travels to public librarwill be performing at ies, parks, neighborSoldier Field July 28, hoods and tap rooms 2018. Roscoe Village throughout ChicagoBurger Fest will be held land. Antioch Taste of July 14-15, 2018 at 2000 Summer will be held in W. Belmont in Chicago. downtown Antioch July Taste of Chicago—an 19-22, 2018. Music, food outdoor food festival and carnival rides. Beat will be held at Grant the Heat RV Show ChiPark in Chicago July 11cago will be held at the 15th, 2018. Terrace 16 Renaissance Convention Restaurant & Bar will Center 1551 N Thoreau debut this Summer at Dr. in Schaumburg, IL Trump Hotel Chicago, July 27-29, 2018. See the 401 N. Wabash with latest makes and modCreative American Cuiels of RV’s. Bubble Run sine. The Wicker Park 5K will be held at ChiFest expands to 3 days cagoland Speedway 500 in honor of their 15th Speedway Blvd in Joliet, season. The Festival IL. Chicago Craft Beer will be held at MilwauFest will be held July 21kee Avenue from North 22, 2018 at Sheffield & to Paulina in Chicago Webster in Lincoln Park.

July 27-29. This year’s Hampton Social plans event will include four to open a new location stages of continuous in the Westfield Old Orlive music, dedicated chard Shopping Center children’s fun area, local at Golf & Skokie Blvd. food and drink and 120 in Skokie, Illinois. I Love local merchants. Wahlthe ‘90s: Salt ‘N Pepa, burgers will be openMontell Jordan, Rob Base ing a location at Route & Coolio will be held on 38 and Randall Rd. in St July 12, 2018 at HollyCharles, IL.

july 2018 25-32.indd 25

Those Robocalls: Tips to Cut Them Back

Putting your phone on do-not-disturb cuts out robocalls, but many might not be unwanted.

Your dentist may use a robocaller to remind you of your upcoming appointment, or your child’s school may robocall you to alert you there’s a flu epidemic going around.

Blowing a whistle or swearing into the phone is not only futile in terms of deterring calls, but it also plays into the hands of scammers. Don’t answer. Just let it go to voicemail. If you do answer, don’t push buttons, even if the recorded voice promises that doing so will prevent more calls.

Absolutely never say “hello.” The silence on the other end of the phone is actually a computer gathering information about you — yes, simply from your “hello.” Even a cough will signal to the computer that the 10 digits it just dialed is an active line answered by humans.

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july 2018 25-32.indd 26

Food Industry News® July 2018

Coffee Still #1 Morning Drink

Aroma of Food, Not Cologne Scores Higher With Women

If you can’t imagine starting your day without a cup of coffee or two, you’ve got a lot of company. A recent survey and study of coffee drinking habits among Americans found that 83 percent of the survey’s 1,700 participants drink coffee every day, and average about 2.2 cups.

The habit starts early: The survey also found that 20 percent of today’s coffee drinkers started between the ages of 10 and 14, and 44 percent began drinking between ages 15 and 19. And despite the popularity of fancy coffee drinks like iced coffees, lattés, and the like, 31 percent of us apparently still prefer the old-fashioned variety (maybe with a little cream). a

Olympic Store Fixture, “Home of the Chicago Chef” for over 40 years, recently unveiled a new design for its fleet of delivery vehicles. The color graphics feature both male and female chefs practicing their art form.

Pictured with the new truck is Olympics design & build “dream team”, which includes Nick A. Giagkou – President, Antonios N. Giagkou – Founder, Grant A. Johnson – Personal Coordinator to the President, Leo Ortiz – Sales & Lead Installer Design Division, Anthony Pedone – VP Sales & Operations and Paul Rosciani – Managing Director Design Division. You can see the Olympic Store Fixture ad on page 29 of this issue.

A study conducted by Dr. Alan Hirsch of the Smell and Taste Treatment and Research Foundation of Chicago noted that women reacted negatively to men who wear cologne, But responed to the aroma of warm and comforting foods, specifically roasted garlic, grilled onions and baking bread.

Food is a positive conductor of strong relationships, he found. Of 50 Chicagoland families supplied with two pasta dinners, those who ate the garlic bread enjoyed 22 percent happier results. People forgive much more over savory food than any other means of negotiation. Then again, any waiter could’ve told you the same thing... over a nice dinner. a

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Food Industry News® July 2018

Page 27

How To Get Student Loan Forgiveness

Peer-to-Peer Fraud

If you’re employed by the government or a nonprofit organization, Uncle Sam may forgive your federal loans. To qualify for the Public Service Loan Forgiveness program, you must work full-time for the federal or a state or local government, a tax-exempt 501(c)(3) nonprofit organization, or a private not-forprofit organization that provides a qualifying service, such as emergency management, law enforcement or early childhood education. The Consumer Financial Protection Bureau estimates that about one-fourth of U.S. workers–including teachers, social workers, nurses, police officers and employees at nonprofit organizations–are in a public-service job that may qualify them to have the balance of their federal loans forgiven after 10 years under an income-based repayment plan.

The requirements sound straightforward, but some borrowers who thought they were making qualified monthly payments are learning otherwise or facing major delays getting their loans forgiven. If you want to qualify, make sure your loans, your employer and your payments are eligible for the program, and keep records of loan consolidation, payments and other communications. Borrowers seeking loan forgiveness should submit an Employment Certification Form to the Department of Education each year to confirm eligibility and the number of qualified payments they’ve made.

Ten years after the public-service loan forgiveness program launched, its future is uncertain, which is important to keep in mind if you’re planning a career in public service. The first group of participants were eligible to have their loans forgiven last fall, but it’s still unclear how many borrowers from that group had the balance of their loans wiped out. Meanwhile, legislation pending in Congress includes a Trump administration proposal to end the program for new borrowers.

Members of current generations are big users of P2P apps, such as Cash, PayPal, Venmo and Zelle.

The apps are fast, and often all it takes to transfer money to another's bank account is an e-mail address or phone number.

In fact, 62% of millennials used these apps to send or receive money in 2017, reports Bank of America.

The Federal Trade Commission added online payment systems to its complaint database last year as more scam complaints posted on social media sites. The schemes are similar: Someone pretends to be selling, say, concert tickets, dupes victims into sending money and then disappears.

Never send money to people you don’t know. If you’ve been hacked and money has been transferred from your account without your consent, contact your bank and the P2P service by e-mail or phone as soon as possible. The

july 2018 25-32.indd 27

P2P service will investigate your claim and determine if a full refund is due.

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Food Industry News® July 2018

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Tell Your ■ Why are the tables here always dirty?

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Employees!

■ Did they forget that we are here?

■ Those guys are great at getting my order wrong every time.

■ Why didn’t they bring all of our entrees together?

■ Can’t they say thank you?

■ The owner never asks if everything is okay because he would hear the truth.

■ The manager is always so nice to stop by to say hello and ask if everything is okay.

july 2018 25-32.indd 28

This month I am proud to be pictured with Eric Damidot, Executive Chef at Park Hyatt Chicago. Eric has worked at hotels all over the world, and started his career in France at the age of 16. Chef Damidot oversees NoMi Kitchen, Lounge and Garden, all on-property banquet functions, and in-room dining. He has renewed classic French influence into NoMi’s Midwest cuisine, blending rich local fl avors with traditional techniques guided by his passion and dedication to culinary arts.

Mr. H.C. Linn is the president of Thunderbird Food Machinery, a company with more than 40 years of experience in providing durable, long lasting and cost effective mixers and other food service equipment.

This company takes pride their products, which include several types of mixers, grinders, dough rollers, bread slicers, bakery equipment, pizza equipment, food and vegetable processing equipment, and more. You can see the Thunderbird ad on page 26 of this issue.

Ashley Bouldin and Ashley Gilday are with Ocean Hugger Foods, a company offering healthy, delicious and sustainable plant-based alternatives to your favorite seafood dishes. Created by one of America’s top chefs, Certifi ed Master Chef James Corwell. Their product is available under the Ahimi® brand, which is a healthy, safe, raw Ahi without the tuna. Made from tomatoes and a few simple ingredients, this clean cuisine offers all the taste without harming our oceans. Plant based foods and diets are gaining in popularity, so it’s a great idea to add an item like this to your menu now.

John Gianforte and Scott Waldrum are with Squirrel Systems, the worlds most established Point of Sale system, dating back to the mid 1980’s. The company continues to evolve and improve its platform, resulting in a value added, reliable, easy to use system with many options, features and benefits to suit your exact needs and budget.

If you’re shopping for a POS system, be sure to give John a call.

Nancy Kempe is with Illinois based Ludwig Farmstead Creamery, producers of European style artisan farmstead cheese. This cheese is made in small batches with day-fresh milk from their own are Certified Humanly raised Holstein and Jersey cows. All of their milk is produced on their farm where the creamery sits. They take great care in the raising, their cows and in turn they consistently produce the highest quality milk to make fi ne cheeses. All of Ludwig’s products are free of hormones and antibiotics.

Maurizio Ferrazzuolo and Renne Zamora are with Ferrazzuolo Foods & Deli Provisions, a local distributor of Boar’s Head products serving foodservice and retail operations. Boar’s Head was established in 1905 with the desire to make better deli meats and this tradition continues today. The line has over 400 sku’s including deli and cured meats, cheeses, condiments, hummus, chicken sausage and more. The firm has weekly delivery with no minimums. They are based in Elk Grove Village, IL. Jessica Bowman and Brandon Wellington are with Kitchen Air Inc., experts in commercial kitchen ventilation. The company does just about anything kitchen ventilation related, from designing and selling brand new hood systems, to offering ways to reduce utility bills, emergency service, fan belts or hood fi lters; they have you covered. The firm is opening up a Chicago office later this year.

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Food Industry News® July 2018

Page 29

AROUND CHICAGO With Valerie Miller

HAMPTON SOCIAL The Hampton Social, located at 353 W. Hubbard in Chicago, is the lifestyle concept-owned and, operated and designed by restaurateur Brad Parker. Established in 2015, the restaurant is a hot spot that evokes East Coast living in every aspect. It’s a gorgeous restaurant with a resort town atmosphere.

The restaurant is open for lunch, dinner and serves brunch. Drinks include East Coast Drafts, Rose’ of the Day, or indulge in a specialty cocktail like the Sunset Beach or the Surf Lodge just to name a few.

The menu includes a good selection of fresh seafood including Alaskan king crab legs, a daily selection of oysters of the day, or the jumbo shrimp cocktail. Bar bites include brick oven pizza, and chilled seafood. Small plates include jumbo lump crab, oysters Rockefeller and Ahi tuna tartar.

Hampton favorites include lobster rolls, fish tacos and fish ‘n chips.

Live acoustic performances are at certain times during the week along with a Summer Happy Hour.

Monday through Friday from 3:00 pm until 6:00 pm. The Hampton Social has a private dining room and semi-private spaces. It is the perfect venue for cocktail receptions, corporate gatherings, showers, birthday parties and more. For more info log on to thehamptonsocial.com The Hampton Social also has a location at 705 Village Center in Burr Ridge, Illinois. They are planning on opening two more locations; one at 164 E. Grand Ave. in Chicago and a location in the South Barrington Arboretum in South Barrington, IL planned for Fall 2018.

july 2018 25-32.indd 29

Hard Times Make Leaders In his book “Think Again,” management guru Sydney Finkelstein identifies four internal biases that often lead to poor management decisions: inappropriate prejudgements; inappropriate experience; self-interest; and attachments. Times of crisis can provide opportunities for managers to exercise bold decision making. “People are more willing to accept change during a crisis. This means it’s an opportunity to make hard changes that you need to make that may have been resisted before,” Finkelstein says.

— Adapted from BusinessWeek and AH&LA SmartBrief

Business Shorts ■ It does make a difference how you dress on the job.

■ The rise and fall of great business and world powers come from history.

■ Women continue to grab the good jobs in the business world. Because socailly and intellectually, they are more prepared to look and perform their best.

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Food Industry News® July 2018

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Flavor Hunter: Chef Andrew Hunter The Flavor Hunter: Five “Flexitarian” Ideas Flexitarian, veggie-forward, plant-centric. Whatever you call it, one thing remains the same: a focus on vegetables and fresh produce. Plant-based foods have moved to the center of the plate and are grabbing more attention among vegetarians and omnivores alike.

In many cases, chefs are reducing the amount of animal proteins they use and are using meat to complement the vegetables or as a flavor accent. We’re seeing that vegetables can stand on their own.

When meat plays a smaller role on the plate, umami needs to come from other sources. Here are five ideas for pairing plant-based foods with Kikkoman sauces and ingredients to build satisfying dining experiences – with or without meat.

Parsnips: Small parsnips are a nice stand-in for octopus when peeled, rubbed with Kikkoman Sesame Oil and roasted or grilled to the point of caramelization. They’re long, leggy vegetables and they’re pliable when roasted. Bigger roots can be served whole. It’s almost like a loin; you need a fork and knife to eat it, which is important to a vegetable entrée, and the center core can be left a little al dente.

Avocados: Cut an avocado in half, remove the

pit, brush with Kikkoman Sesame Oil and put on the grill to make an avocado a totally different animal. A wood-fired grill brings out even more flavor. Drizzle with vermouth and Ponzu Citrus Seasoned Dressing & Sauce, sprinkle with togarashi and bonito flakes, and you’ll have the warm, creamy, smoky flesh balanced with bright, sweettart notes. Use two halves as an entrée, serve one half with fish or use slices in veggie sandwiches.

Squash: Winter squash varieties are versatile, hearty and satisfying. I like to roast the flesh, put it through a meat grinder and use it as a dumpling filler. It doesn’t even need protein for binding.

You can add garlic, soy sauce, onion, lemon grass, coconut milk and pea shoots or spinach for vegan dumpling soups or potstickers.

Eggplants: Eggplants have a meaty texture, especially when roasted or grilled whole or in thick slices. Eggplant and mirin are good friends, flavor-wise, and the fermented notes of Kikkoman Kotteri or Salted Mirin complement the roasted eggplant flesh. Try topping the slices with Italian giardiniera for a sandwich or chopping the flesh for an entrée salad.

Mushrooms: Mushrooms are high in the amino acids found in animal proteins and their texture is also very meaty. Roast them with olive oil, salt and pepper to bring on caramelization. I like to poach and vacuum seal whole portabellas in a marinade of Kikkoman Soy Sauce, Kotteri Mirin and sesame oil. Portabellas really soak up the flavor. I use whole portabella caps like fillets, or chop them and combine them with meat to reduce animal protein in recipes. Courtesy of Kikkoman

Ice Cream is King at Chocolate Shoppe Chocolate Shoppe Ice Cream Company is a family-owned business that has been making super-premium ice cream in Madison, Wisconsin since 1962. This summer, they have plans to add a state of the art ice cream machine, and introduce eight new flavors. In addition, they recently racked up twelve gold medals at the LA International Dairy competition.

With the addition of the new ice cream machine, Chocolate Shoppe’s production facility now has the capability to make more ice cream than ever before. How much? Well, their new machine can run approximately 300 gallons of ice cream, per hour.

They also plan on introducing eight new flavors. They’ll be expanding their current lineup with new classics like Blueberry and PB Hearts Chocolate. In addition to the classics, they’ll be introducing new, exciting flavors like Spicy Whiskey Truffle and Loaded French Toast. These additions will bring their flavor list to more than 100.

Lastly, Chocolate Shoppe Ice Cream Company was recently awarded twelve gold medals at the LA International Dairy Competition for the following flavors: Zanzibar Chocolate, Old Fashioned Vanilla, Lemon Poppy Seed, Vanilla Bean, Chocolate, This $@&! Just Got Serious, Coconut Almond Bliss, Kitty Kitty Bang Bang, Strawberry, Superman, Mint Avalanche, and Zoreo.

See their ad on page 18 of this issue.

july 2018 25-32.indd 30

6/13/18 9:49 AM

Food Industry News® July 2018

The Famous and Their Food There is one thing more exasperating than a wife who can cook and won’t, and that’s the wife who can’t cook and will. - Robert Frost

Page 31

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Illinois Hotel & Lodging Association Honors Annual Hospitality Awards Recipients

The Illinois Hotel & Lodging Association (IHLA) honored the hospitality industry’s finest at its 23rd annual Hospitality Awards Luncheon. Held in conjunction with the National Restaurant Association Restaurant-Hotel Show at McCormick Place, more than 400 professionals gathered to honor those who have made outstanding contributions to the hospitality industry in Illinois over the past year.

Hosted by Catherine De Orio, host of the Emmy award-winning television review show, “Check, Please!” and Executive Director of the Kendall College Trust, the afternoon was regaled with inspiring stories of stewardship and positive industry impact.

IHLA’s annual honors include the Ambassador of Hospitality Awards and the J. Patrick Leahy Lifetime Achievement Award. The Ambassador of Hospitality Awards champion four individuals who advocate for the greater good for the hotel community and those it serves. The J. Patrick Leahy Lifetime Achievement Award is given to one individual who has had a successful career of high achievement, a lifelong commitment to the hotel industry, and who has made significant contributions to the hospitality industry in Illinois. The Award was first given in 2003 to J. Patrick Leahy, executive vice president of American Hotel Register, headquartered in Vernon Hills, Illinois.

In 2007, Leahy passed away after a courageous battle with cancer. The following month, IHLA’s Board of Directors voted unanimously to rename the Lifetime Achievement Award in his honor. IHLA is proud to have its highest award for Lifetime Achievement preserve the legacy of its very first recipient.

This year’s recipients represent a who’s who of leading industry executives: J. Patrick Leahy Lifetime Achievement Award John Belden, President & CEO, Davidson Hotels & Resorts Ambassador of Hospitality Awards Shevket Dardovski, Vice President, SP+ Lori Healey, CEO, Metropolitan Pier & Exposition Authority (MPEA/McPier) Mark Lauer, General Manager, Sheraton Grand Chicago Jay Stieber, Executive Vice President & General Counsel, Lettuce Entertain

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Food Industry News® July 2018

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Chicago based Olympic Store Fixtures recognizes its employees for their outstanding dedication, achievements and team efforts. Shown here is Olympic founder Antonios Giagkou presenting team awards to Lucy Castellanos, Salvador Navejas, Juan De Dios Lieja, and Maria Angelica Ramirez, all whom received accolades for going beyond customers’ expectations and achieving excellence in their particular roles within the company. The family owned equipment and supply sales and layout/design/ build firm is celebrating its 36th year. You may see their ad on page 29 of this issue.

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When It’s Safe to Shred Tax Records Many records are no longer needed three years after filing your tax return, but you may have to keep documents involving the purchase of a house or investments for years longer.

Here’s how long you need to keep your tax records— and when you can send them to the shredder.

After One Year, you can shred pay stubs after you’ve checked them against your W-2s, and you can generally shred monthly brokerage statements after they match up with your year-end statements and 1099s.

After Three Years, keep the following documents with your tax files for at least three years after the tax-filing deadline: Form W-2s reporting income Form 1099s showing capital gains, dividends and interest on investments Form 1098 if you deducted mortgage interest Canceled checks and receipts for charitable contributions Records showing eligible expenses for withdrawals from health savings accounts and 529 college-savings plans or contributions to a tax-deductible retirement-savings plan, like a traditional IRA After Six Years, the IRS has up to six years to initiate an audit if you’ve neglected to report at least 25% of your income. For self-employed people, who may receive multiple 1099s reporting business income from a variety of sources, it can be easy to miss one or overlook reporting some income. To be on the safe side, they should generally keep their 1099s, their receipts and other records of business expenses for at least six years.

As more people go into business for themselves or take on side gigs to generate extra income. co-working spaces are expanding their services to appeal to workers in all stages of their careers.

Workers typically pay a monthly membership fee to use shared office space. as well as get access to meeting rooms.

Wi-Fl, coffee and other amenities.

Unlimited monthly access usually ranges from about $300 for an unassigned ‘hot desk” to about $500 for an assigned desk.

Many co-working spaces are targeting specific groups of people such as parents, veterans or women.

They’re also adding everything from child care to dry cleaning and ramping up their calendar of networking and social events. Big names such as Industrious and Wework dominate the industry. but smaller local options are popping up outside of business locales, from residential neighborhoods in the city to suburban spots.

To find a co-working space that fits your needs. you may want to try a few on for size.

Most co-working spaces offer a free workday.

Or try Desk-pass, which sells flexible memberships. starting at $49 a month for four visits (after a $25 introductory month), that allow users in six cities to use any of the 175 work spaces in its network.

–Kiplinger’s

6/13/18 9:49 AM

Food Industry News® July 2018

ACCOUNTANTS AB CPA Inc ..............................................................708-430-3232 Chamlin P C .............................................................847-583-8800 ACCOUNTING FIRMS Parhas & Associates ..............................Page 27 ....708-430-4545 AD-SPECIALTIES U Keep Us In Stitches ............................Page 46 ....773-230-4322 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 Studio West Architects .............................................312-965-8133 ASIAN FOOD PRODUCTS Kikkoman Sales USA ...............................................630-954-1244 ASSOCIATIONS Illinois Restaurant Association ...............Page 22 ....312-787-4000 GARA .......................................................................847-824-6941 ASSOCIATIONS & TRADES Good Food Expo ......................................................312-874-7360 ATM MACHINES Meirtran ATM..........................................Page 06 ....815-874-7786 ATTORNEYS Scharf Banks Marmor ..............................................312-662-4897 Tabahi Law ...............................................................847-260-8182 AUCTIONEERS Bob King Auctions ..................................Page 17 ....847-363-2268 AWNINGS & CANOPYS Chesterfield Awnings ...............................................312-666-0400 Universal Awnings & Signs ......................................773-887-3935 BAKERS-WHOLESALE Gonnella Baking Co ...............................Page 09 ....312-733-2020 Lezza Spumoni & Desserts....................Page 13 ....708-547-5969 Eli’s Cheesecakes....................................................773-736-3417 Il Mulino di Valenzano Bakery ..................................847-671-5216 JR Dessert Bakery ...................................................773-465-6733 Milano Baking Company ........................................800-495-BUNS

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BAKERY EQUIPMENT Leach Food Equipment Dist...................Page 19 ....815-712-7707 BAKERY-PRODUCTS Instantwhip Chicago...............................Page 21 ....800-933-2500 Distinctive Foods/ Pie Piper .....................................847-459-3600 BAKLAVA Libanais Sweets .......................................................847-329-5060 BANNERS Universal Awnings & Signs ......................................773-887-3935 BANNERS & POSTERS Accurate Printing......................................................708-824-0058 BAR STOOLS Chicago Booth .......................................Page 04 ....773-378-8400 Waco Manufacturing ................................................312-733-0054 BAR SUPPLIES Ramar Supply Co...................................Page 16 ....708-233-0808 Alfa Restaurant Supply ............................................773-588-6688 BARS-BUILDING & REFINISHING Golden Hardwood Inc ............................Page 24 ....847-409-8677 BASSET (LIQUOR) CERTIFICATION Step Solution of Illinois.............................................630-787-1002 BATCH FREEZERS Kool Technologies ..................................Page 18 ....630-483-2256 BBQ CATERING-WHOLESALE Premier Restaurant Group ..................... Page 11 ....773-306-1910 BBQ TRAILER RENTAL Premier Restaurant Group ..................... Page 11 ....773-306-1910 BEEF New S B L Inc ..........................................................773-376-8280 BEVERAGE DISPENSING-EQUIPMENT United Fast Food & Beverage..................................847-928-0026 BOOTHS Chicago Booth .......................................Page 04 ....773-378-8400 Waco Manufacturing ................................................312-733-0054 BOOTHS-UPHOLSTERERS Chicago Booth .......................................Page 04 ....773-378-8400 BREAD & ROLLS Gonnella Baking Co ...............................Page 09 ....312-733-2020 Fausto’s Bakery .......................................................847-338-6446 Il Mulino di Valenzano Bakery ..................................847-671-5216

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BREAKFAST-FOODS Menza Foods ...........................................................630-230-0332 BUTCHER BLOCK WOOD TABLES RestaurantWoodTables.com ....................................773-599-6200 BUTTER-CLARIFIED Danish Maid Butter Co ...........................Page 21 ....773-731-8787 BUTTER-PREPORTIONED-WHIPPED Danish Maid Butter Co ...........................Page 21 ....773-731-8787 BUYING GROUPS/CO-OPS GARA .......................................................................847-824-6941 CABLE TV-SALES & INSTALLATION All Sports Direct .......................................................630-918-3000 CALAMARI Fisherman’s Pride ..................................Page 02 .... 800-543-2110 CANNOLI & CANNOLI PRODUCTS Lezza Spumoni & Desserts....................Page 13 ....708-547-5969 CASH & CARRY WHOLESALERS Costco Business Center ........................Page 03 ....708-552-9017 CASH REGISTERS & SUPPLIES Schmaus Cash Register & POS ..............................847-675-6066 CATERING FOR CATERERS/CAT SUPPORT Premier Restaurant Group ..................... Page 11 ....773-306-1910 CATERING-VEHICLES DCI Central ............................................Page 19 ....800-468-7478 CENTER OF THE PLATE ITEMS (COP) US Foods .................................................................630-595-1200 CHAIRS-COMMERCIAL Chicago Booth .......................................Page 04 ....773-378-8400 Waco Manufacturing ................................................312-733-0054 CHARCOAL Charcoal Supply Company ......................................312-642-5538 CHARCUTERIE ITEMS Alef Sausage..........................................Page 31 ....847-968-2533 CHEESECAKES Eli’s Cheesecakes....................................................773-736-3417 CHEESES Lipari Foods ...........................................Page 29 ....586-447-3500 CHICKEN-PROGRAMS FSI/Foodservice Solutions .......................................847-719-6088

CHILI Captain Ken’s Foods..............................Page 14 .... 800-510-3811 Bistro Soups (Div of Vienna Beef) ...........................773-278-7800 CHOCOLATES Dessert Concepts ....................................................773-640-4727 CHOCOLATES-BULK Mellos Snacks .......................................................... 312-550-1911 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 & TEAS Royal Cup Coffee...................................Page 04 ....630-254-3365 COFFEE ROASTERS Tec Foods Inc.........................................Page 16 ....773-638-5310 Tugboat Coffee ........................................................630-390-6613 COLD STORAGE Perishable Distribution Solutions ...........Page 19 ....888-491-1641 COLD STORAGE-PORTABLE Portable Cold Storage............................Page 08 ....800-535-2445 COMBI-STEAMERS Rational USA............................................................888-320-7274 CONSTRUCTION COMPANIES Walter Daniels Construction ..................Page 08 ....773-775-0170 CONSTRUCTION-REMODELING Sarillo Developement .............................Page 06 ....847-854-0800 CONSULTING & DESIGN A D E Foodservice Equipment ................................. 630-628-0811 CONTRACT LABOR SERVICES Atlas Employment Services ...................Page 03 ....847-671-1557 CONTRACT MANUFACTURING Bistro Soups (Div of Vienna Beef) ...........................773-278-7800 COOKING EQUIPMENT Ramar Supply Co...................................Page 16 ....708-233-0808 CORNED BEEF HASH Menza Foods ...........................................................630-230-0332

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Page 34 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 CPA FIRMS AB CPA Inc ..............................................................630-924-9800 CRAFT BEVERAGES Deutsch Family Wine & Spirits...............Page 20 ....708-687-9870 CREDIT CARD PROCESSING Jeff Bruce (HPS) ......................................................773-398-1013 DAIRY-PRODUCTS Instantwhip Chicago...............................Page 21 ....800-933-2500 DELI-PRODUCTS Lipari Foods ...........................................Page 29 ....586-447-3500 DELIVERY-VEHICLES DCI Central ............................................Page 19 ....800-468-7478 DESSERTS Algelato Chicago ....................................Page 14 ....847-455-5355 Dessert Concepts ....................................................773-640-4727 Distinctive Foods/ Pie Piper .....................................847-459-3600 Eli’s Cheesecakes....................................................773-736-3417 DESSERTS-WHOLESALE Lezza Spumoni & Desserts....................Page 13 ....708-547-5969 DIGITAL MARKETING Food Marketing Services .........................................224-801-1388 DIRECT MAIL PROGRAMS Food Industry News .................................................847-699-3300 DIRECTV All Sports Direct .......................................................630-918-3000 DISHWASHER-LEASING & RENTAL Cintas Corporation ...................................................630-543-3666 DUCT CLEANING Black Diamond Plumbing & Mech..........Page 27 ....866-855-2932 Enviromatic Corp of America .................Page 10 ....800-325-8476 Olympia Maintenance ..............................................708-344-0344 EGGS Meadowbrook Egg & Dairy Company ......................312-738-2228 ELECTRICAL REPAIR & MAINTENANCE Black Diamond Plumbing & Mech..........Page 27 ....866-855-2932 Mackay Heating & Mechanical...............Page 16 ....847-381-0448 EMBROIDERY U Keep Us In Stitches ............................Page 46 ....773-230-4322 ENERGY BROKER Century Energy Solutions ......................Page 15 ....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 12 ....773-478-3890 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 FIRE-EXTINGUISHERS Henrichsen’s Fire & Safety Equipment ....................800-373-9714 FIRST AID-EQUIPMENT & SUPPLIES Affirmed Medical Service .........................................847-322-9185 FLATBREADS Grecian Delight Foods .............................................847-364-1010 FLOORS Golden Hardwood Inc ............................Page 24 ....847-409-8677 FLOORS-ALL TYPES Mike’s Hardwood Flooring .......................................773-640-7488 FOOD DISTRIBUTORS Christ Panos Foods ...............................Page 43 ....630-735-3200 Costco Business Center ........................Page 03 ....708-552-9017 Cugini Distribution ..................................Page 17 ....708-695-9471 Dearborn Wholesale Grocers Mktplace .... Page 21..... 773-487-5656 Devanco Foods ......................................Page 14 ....847-228-7070 Lipari Foods ...........................................Page 29 ....586-447-3500 Tec Foods Inc.........................................Page 16 ....773-638-5310 86 Foodservice ........................................................773-523-8861 Alfa Restaurant Supply ............................................773-588-6688 Anichini Brothers ......................................................312-644-8004 Chef’s Quality Meats ................................................708-333-0880 Grecian Delight Foods .............................................847-364-1010 Kronos Foods...........................................................800-621-0099 Olympia Foods Industries ........................................847-349-9358 US Foods .................................................................630-595-1200

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foodindustrynews.com FOOD EQUIPMENT Bob King Auctions ..................................Page 17 ....847-363-2268 FOOD EQUIPMENT MANUFACTURERS Sammic Corp ...........................................................224-307-2232 FOOD PRODUCTS Devanco Foods ......................................Page 14 ....847-228-7070 Tec Foods Inc.........................................Page 16 ....773-638-5310 Grecian Delight Foods .............................................847-364-1010 Menza Foods ...........................................................630-230-0332 Neil Jones Food Company.......................................800-543-4356 Olympia Food Industries ..........................................847-349-9358 FOOD PRODUCTS-PREPARED Captain Ken’s Foods..............................Page 14 .... 800-510-3811 FOODSERVICE EQUIP REP & MAINTENANCE Restaurant Handyman .............................................847-232-4474 FOODSERVICE EQUIPMENT Leach Food Equipment Dist...................Page 19 ....815-712-7707 March Quality Used & New Equip..........Page 15 ....800-210-5895 Thunderbird Food Machinery .................Page 26 ....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 16 ....847-381-0448 CSI - Coker Service Inc ...........................................888-908-5600 Cobblestone Ovens .................................................847-635-0172 FOODSERVICE JOBS Industry.co................................................................800-741-4419 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 16 ....708-233-0808 FRANCHISE-CONSULTANTS Big Sky Franchising .................................................855-824-4759 FREEZER & REF TRAILER RENTAL/LEASING Portable Cold Storage............................Page 08 ....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 Algelato Chicago ....................................Page 14 ....847-455-5355 Palazzolo’s Artisan Dairy .......................Page 10 ..800-4GE-LATO GELATO EQUIPMENT & SUPPLIES Kool Technologies ..................................Page 18 ....630-483-2256 Palazzolo’s Artisan Dairy .......................Page 10 ..800-4GE-LATO GENERAL CONTRACTORS Sarillo Developement .............................Page 06 ....847-854-0800 Walter Daniels Construction ..................Page 08 ....773-775-0170 GIARDINIERA Authentic Brands....................................Page 17 ....708-749-5430 E Formella & Sons .................................Page 18 ....630-873-3208 V Formusa Company ...............................................847-813-6040 GLYCOL REFRIGERATION SYSTEM & REPAIR Mackay Heating & Mechanical...............Page 16 ....847-381-0448 GREASE REMOVAL SERVICE Kaluzny Bros Inc ......................................................815-744-1453 GREASE TRAP CONSULTANT Grease Traps Inc ....................................................844-550-7708 GREASE TRAP PUMPING SERVICE Tierra Environmental..............................Page 32 ....888-551-1998 Kaluzny Bros Inc ......................................................815-744-1453 GREASE-EXHAUST CLEANING Enviromatic Corp of America .................Page 10 ....800-325-8476 Olympia Maintenance ..............................................708-344-0344 GREEK FOOD PRODUCTS Devanco Foods ......................................Page 14 ....847-228-7070 Grecian Delight Foods .............................................847-364-1010 Kronos Foods...........................................................800-621-0099 Olympia Food Industries ..........................................847-349-9358 GROCERY & RETAIL PRODUCT DISTRIBUTOR Lipari Foods ...........................................Page 29 ....586-447-3500

Food Industry News® July 2018

GYROS Devanco Foods ......................................Page 14 ....847-228-7070 Grecian Delight Foods .............................................847-364-1010 Kronos Foods...........................................................800-621-0099 Olympia Food Industries ..........................................847-349-9358 HAMBURGER PATTY MANUFACTURER Devanco Foods ......................................Page 14 ....847-228-7070 HANDYMAN SERVICES Restaurant Handyman .............................................847-232-4474 HEATING & AIR CONDITIONER SERVICE & REP Black Diamond Plumbing & Mech..........Page 27 ....866-855-2932 Mackay Heating & Mechanical...............Page 16 ....847-381-0448 Mechanical 24 ........................................Page 28 ....847-987-9738 HIRING SOLUTIONS Industry.co................................................................800-741-4419 HOOD & DUCT CLEANING Hoodz of Schaumburg ...........................Page 29 ....847-620-2608 HOOD & EXHAUST-SYSTEMS Belvin/J&F Sheet Metal Co ......................................312-666-5222 HOOD EXHAUST & FAN CLEANING Enviromatic Corp of America .................Page 10 ....800-325-8476 Olympia Maintenance ..............................................708-344-0344 The Best Touch ........................................................708-369-4958 HOOD SYSTEMS-FIRE Henrichsen’s Fire & Safety Equipment ....................800-373-9714 HOT DOGS Authentic Brands....................................Page 17 ....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 HVAC REPAIR & MAINTENANCE Restaurant Handyman .............................................847-232-4474 ICE CREAM Algelato Chicago ....................................Page 14 ....847-455-5355 Chocolate Shoppe Ice Cream ................Page 18 ....608-221-8640 Homer’s Gourmet Ice Cream .................Page 21 ....847-251-0477 Instantwhip Chicago...............................Page 21 ....800-933-2500 Palazzolo’s Artisan Dairy .......................Page 10 ..800-4GE-LATO ICE CREAM-EQUIPMENT & SUPPLY Kool Technologies ..................................Page 18 ....630-483-2256 ICE CREAM-YOGURT Instantwhip Chicago...............................Page 21 ....800-933-2500 ICE MACHINE REPAIR & SANITIZING Ice Solutions 24 .....................................Page 28 ....847-987-9738 Major Appliance Service ..........................................708-447-4100 ICE MACHINES-SALES-RENTAL OR LEASING Empire Cooler Service ...........................Page 13 ....312-733-3900 Easy Ice ...................................................................866-327-9423 ICE-MAKING EQUIPMENT/REPAIR & SERVICE Mackay Heating & Mechanical...............Page 16 ....847-381-0448 INSURANCE Jos Cacciatore & Company ...................Page 23 ....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-INDUSTRIAL & COMMERCIAL Jos Cacciatore & Company ...................Page 23 ....312-264-6055 INTERIOR DESIGNERS Sarfatty Associates .................................................. 847-920-1100 INTERNET ADVERTISING Food Industry News .................................................847-699-3300 ITALIAN BEEF Authentic Brands....................................Page 17 ....708-749-5430 Devanco Foods ......................................Page 14 ....847-228-7070 Serrelli’s Foods ......................................Page 12 ...877-385-BEEF Grecian Delight Foods .............................................847-364-1010 Red Hot Chicago......................................................800-249-5226 ITALIAN FOOD SPECIALTIES E Formella & Sons .................................Page 18 ....630-873-3208 ITALIAN SAUSAGE Devanco Foods ......................................Page 14 ....847-228-7070 Anichini Brothers ......................................................312-644-8004 JANITOR-SUPPLIES Ramar Supply Co...................................Page 16 ....708-233-0808 JAPANESE-FOOD PRODUCTS Kikkoman Sales USA ...............................................630-954-1244

JOB SITES (FOODSERVICE) Industry.co................................................................800-741-4419 JUICERS-FRUIT & VEGETABLES Berkel Midwest.........................................................800-921-9151 KITCHEN VIDEO DISPLAY SYSTEMS QSR Automations ....................................................312-982-4099 KITCHEN-EXHAUST SYSTEMS/CLEANING Enviromatic Corp of America .................Page 10 ....800-325-8476 Olympia Maintenance ..............................................708-344-0344 LINEN SUPPLY & RENTAL SERVICE Cosmopolitan Textile ................................................773-254-6100 Mickey’s Linen ......................................................... 773-545-7211 LIQUOR & SPIRITS Deutsch Family Wine & Spirits...............Page 20 ....708-687-9870 LIQUOR-WHOLESALE Peerless Liquors ......................................................773-378-3908 LOGISTICS COMPANIES Perishable Distribution Solutions ...........Page 19 ....888-491-1641 MANUFACTURERS REPRESENTATIVES Vicki Righeimer & Associates ..................................847-899-8146 MARKETING-SERVICES Illinois Royalty ..........................................................630-487-1485 MAYONNAISE Columbus Vegetable Oils.......................Page 48 ....773-265-6500 MEAT PROCESSING EQUIP SALES & SERVICE Berkel Midwest.........................................................800-921-9151 MEAT-SMOKED Nueske Applewood Smoked Meats .........................800-382-2266 MEAT-WHOLESALE Devanco Foods ......................................Page 14 ....847-228-7070 Grant Park Packing ................................Page 24 ....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 MEATBALLS Authentic Brands....................................Page 17 ....708-749-5430 MEDICAL SUPPLIES Affirmed Medical Service .........................................847-322-9185 MEDITERRANEAN FOODS Grecian Delight Foods .............................................847-364-1010 Olympia Food Industries ..........................................847-349-9358 MENUS Einteractive Marketing Solutions..............................312-241-1692 MENUS-CUSTOM PRINTED Accurate Printing......................................................708-824-0058 MILK Instantwhip Chicago...............................Page 21 ....800-933-2500 MUSSELS-FRESH Artic Blue Mussels ...................................................773-940-1390 OILS & FATS-COOKING Columbus Vegetable Oils.......................Page 48 ....773-265-6500 OILS & SHORTENING Columbus Vegetable Oils.......................Page 48 ....773-265-6500 OILS & VINEGAR Pastorelli Foods .....................................Page 07 800-SOS-AUCY OILS-COOKING/BULK Columbus Vegetable Oils.......................Page 48 ....773-265-6500 OLIVE OILS Columbus Vegetable Oils.......................Page 48 ....773-265-6500 ORGANIC FOODS Pastorelli Foods .....................................Page 07 800-SOS-AUCY OVEN REPAIR & MAINTENANCE Mackay Heating & Mechanical...............Page 16 ....847-381-0448 OVENS-SALES & SERVICE Cobblestone Ovens .................................................847-635-0172 PAINTING & HANDYMAN SERVICES Restaurant Handyman .............................................847-232-4474 PANCAKE-BATTER & MIX Tec Foods Inc.........................................Page 16 ....773-638-5310 PAPER-PRODUCTS Ramar Supply Co...................................Page 16 ....708-233-0808 PARTY-FAVORS & SUPPLIES Ramar Supply Co...................................Page 16 ....708-233-0808 PASTA-FRESH AND FROZEN Cugini Distribution ..................................Page 17 ....708-695-9471 Pastafresh Home Made Pasta .................................773-745-5888 PASTA-PREMIUM Pasta Rummo ..........................................................800-421-8054 PATIO HEATERS TNG Industries ......................................................... 708-449-1100 PATTY MACHINES/FOOD FORMERS Berkel Midwest.........................................................800-921-9151

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Food Industry News® July 2018

Page 35

PAYROLL SERVICES

REFRIGERATION EQUIP SERVICE & REPAIR

SAUSAGE MANUFACTURER

TEA-GREEN

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

Mechanical 24 ........................................Page 28 ....847-987-9738

SAUSAGE MANUFACTURER & DISTRIBUTOR

TEMPORARY STAFFING

Mellos Snacks .......................................................... 312-550-1911

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

SAUSAGE PRODUCTS

TEXT MESSAGING PROGRAMS

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

SCALES

Walter Daniels Construction ..................Page 08 ....773-775-0170

SCALES-SALES & REPAIR

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

SEAFOOD

PIZZA SUPPLY DISTRIBUTORS

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

Artic Blue Mussels ...................................................773-940-1390

PLUMBING SERVICES

RESTAURANT EQUIPMENT & SUPPLIES

PLUMBING SUPPLIES

Olympic Store Fixtures...........................Page 29 ....773-585-3755

POINT OF SALE SUPPLIES

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

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

PEANUTS-BULK(IN THE SHELL)

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

Service Refrigeration .............................Page 22 ....773-775-4777

PEST CONTROL/PEST ELIMINATION

REFRIGERATION-EQUIP/COMMERCIAL

PICKLES & RELISH

REMODELING & NEW CONSTRUCTION

Mc Cloud Services .................................Page 28 ....800-332-7805 Vienna Beef ...........................................Page 25 ....773-278-7800

PITA BREAD

Grecian Delight Foods .............................................847-364-1010 Olympia Food Industries ..........................................847-349-9358 Anichini Brothers ......................................................312-644-8004

Black Diamond Plumbing & Mech..........Page 27 ....866-855-2932

RESTAURANT EQUIP MANUFACTURERS RESTAURANT EQUIPMENT

Losurdo Inc ..............................................................630-833-4650 Custom Cooler & Freezer ......................Page 08 ....630-879-3131

Grant Park Packing ................................Page 24 ....312-421-4096 Harczak Sausage Company ..................Page 04 ....773-631-8400 Alef Sausage..........................................Page 31 ....847-968-2533

Berkel Midwest.........................................................800-921-9151 Accurate Scale Company ......................Page 27 ....773-847-1820 Fisherman’s Pride ..................................Page 02 .... 800-543-2110

Dewdrop Tea ............................................................630-335-7806 Atlas Employment Services ...................Page 03 ....847-671-1557 Illinois Royalty ..........................................................630-487-1485

TOFU AND BEAN SPROUTS

Phoenix Bean...........................................................773-784-2503

TOMATO PRODUCTS

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

TRADE PUBLICATIONS

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

SEATING

TRUCK-BODIES

SEATING REPAIRS

TRUCK-REFRIGERATED

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

Express Seating .....................................Page 06 ....630-985-7797

Morgan Corporation ...............................Page 32 ....608-436-4177 DCI Central ............................................Page 19 ....800-468-7478

Faucet Shoppe The ...............................Page 12 ....773-478-3890

Ramar Supply Co...................................Page 16 ....708-233-0808

SEWER(MAINT)-RODDING & JETTING

TRUCwwK-SALES & SERVICE

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

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

Tierra Environmental..............................Page 32 ....888-551-1998

TRUCK-SALES NEW & USED

POINT OF SALE SYSTEMS

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

Retail Control Solutions ...........................................630-521-9900 Schmaus Cash Register & POS ..............................847-675-6066

POPCORN BULK-POPPED & RAW

Mellos Snacks .......................................................... 312-550-1911

POULTRY-FRESH

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

PRESSURE WASHING

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

PRINTING

Einteractive Marketing Solutions..............................312-241-1692

PRINTING-CUSTOM ITEMS

Accurate Printing......................................................708-824-0058

PRIVATE LABEL FOOD MANUFACTURERS

E Formella & Sons .................................Page 18 ....630-873-3208

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

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

PRODUCE DISTRIBUTORS

Premier Produce ......................................................847-678-0780

PRODUCE-WHOLESALE

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

PROPANE

Pinnacle Propane.....................................................224-754-1213

PROPANE SERVICE

RESTAURANT EQUIPMENT REPAIR SERVICE

SHARED KITCHEN SPACE

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

SHIPPING-REFRIGERATED & FROZEN

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

SHORTENING

RESTAURANT EQUIPMENT-NEW & USED

SILVERWARE & DINNERWARE

March Quality Used & New Equip..........Page 15 ....800-210-5895

SLICERS-SALES & SERVICE

John Moauro/Realty Executives .............................. 708-361-1150

SOFT DRINKS

Marcus Cook-Baum Realty Group ........................... 312-275-3112

SOFT SERVE-ICE CREAM/EQUIP & SUPPLIES

Pontarelli & Company ..............................................847-778-3571

SOUPS

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

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

Mackay Heating & Mechanical...............Page 16 ....847-381-0448 CSI - Coker Service Inc ...........................................888-908-5600

Major Appliance Service ..........................................708-447-4100 Bob King Auctions ..................................Page 17 ....847-363-2268

RESTAURANT REAL ESTATE SALES

Kudan Group Inc ......................................................312-575-0480

Nick Dibrizzi/Coldwell Banker ..................................708-562-9328 RESTAURANT-DESIGNERS

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

Sarfatty Associates .................................................. 847-920-1100

Authentic Brands....................................Page 17 ....708-749-5430

SALAD-DRESSINGS & OILS

Columbus Vegetable Oils.......................Page 48 ....773-265-6500 Tec Foods Inc.........................................Page 16 ....773-638-5310

Chicago Booth .......................................Page 04 ....773-378-8400

SAUSAGE

REFRIGERATED TRAILER RENTAL/LEASING

Portable Cold Storage............................Page 08 ....800-535-2445

Illinois Restaurant Association ...............Page 22 ....312-787-4000

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

DCI Central ............................................Page 19 ....800-468-7478 D & S Truck Center ................................Page 39 ....708-352-5551 M & K Truck Centers (Hino) ...................Page 30 ....708-793-5251 M & K Truck Centers (Isuzu) ..................Page 31 ....708-793-5251

VENTILATING-SYTEMS CLEANING

Enviromatic Corp of America .................Page 10 ....800-325-8476 Olympia Maintenance ..............................................708-344-0344

VIDEO GAMING KIOSKS

Tri City Supply Jackpot Gaming.............Page 26 ....708-689-9900

VODKA

Borderz Importz .....................................Page 05 ....331-642-4056

PepsiCo Foodservice ...............................................773-893-2319

WALK IN COOLER- MOBILE- RENTAL/LEASING

Kool Technologies ..................................Page 18 ....630-483-2256

WALK IN COOLERS-SALES & SERVICE

Vienna Beef ...........................................Page 25 ....773-278-7800

WALK-IN COOLER REPAIR & MAINTENANCE

SOUS-VIDE COOKERS

Sammic Corp ...........................................................224-307-2232 Artisan Specialty Foods ...........................................708-762-5238 Atlas Employment Services ...................Page 03 ....847-671-1557

STEAM CLEANING

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

SUPERMARKET & DELI EQUIPMENT

Leach Food Equipment Dist...................Page 19 ....815-712-7707

SUPERMARKET- EQUIPMENT/ NEW & USED

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

Portable Cold Storage............................Page 08 ....800-535-2445 Service Refrigeration .............................Page 22 ....773-775-4777 Mackay Heating & Mechanical...............Page 16 ....847-381-0448 Mechanical 24 ........................................Page 28 ....847-987-9738

WALK-IN COOLERS AND FREEZERS

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

WEBSITE DESIGN

Americaneagle.com ...............................Page 33 ....847-699-0300

WEBSITE DESIGN SERVICES

Stick Out Social......................................Page 46 ....312-655-9999

WELDING & FABRICATING

KOP Ind. Welding & Fabrication ............Page 25 ....630-930-9516

WHIPPED CREAM

Instantwhip Chicago...............................Page 21 ....800-933-2500

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

TABLES-ALL TYPES

WINE & SPIRITS

Vienna Beef ...........................................Page 25 ....773-278-7800

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

WOOD FLOOR REFINSH & INSTALLATION

TAMALES

YOGURT & SOFT SERVE EQUIPMENT

Anichini Brothers ......................................................312-644-8004 Crawford Sausage ...................................................773-277-3095

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

Getting Added To Our Directory Is Simple: Call today: 847-699-3300

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

july 2018 33-40 classifieds.indd 35

Vicki Righeimer & Associates ..................................847-899-8146

STAFFING-SERVICES

SATELLITE TV SYSTEMS

Industry.co................................................................800-741-4419

Columbus Vegetable Oils.......................Page 48 ....773-265-6500

SALAD-DRESSINGS

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

RECRUITING(SITES & APPS)

Perishable Distribution Solutions ...........Page 19 ....888-491-1641

SPECIALTY FOODS

La Scarola Restaurant .............................................312-243-1740

SANITATION CERTIFICATION

RE-UPHOLSTERY

Premier Restaurant Group ..................... Page 11 ....773-306-1910

RESTAURANTS

Propane Pete ...........................................................847-754-7662

PUBLISHING

Black Diamond Plumbing & Mech..........Page 27 ....866-855-2932

Chicago Booth .......................................Page 04 ....773-378-8400

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

Supreme Frozen Products .......................................773-622-3777

Deutsch Family Wine & Spirits...............Page 20 ....708-687-9870 Mike’s Hardwood Flooring .......................................773-640-7488 Kool Technologies ..................................Page 18 ....630-483-2256

Request Our 2018 Display Rates Media Kit Every issue contains the largest selection of qualified vendors serving the industry and the highest number of restaurant and food business for sale ads in our region.

■ Casual Dining ■ Fast Food ■ Fine Dining ■ Pizzerias ■ Country Clubs ■ Golf Courses ■ Casinos and Racetracks ■ Ethnic Restaurants

This helps our advertisers get new accounts from pre-opening to post operation. Your ad will reach buyers, owners, decision makers and chefs at all levels of the local industry including:

■ Bars, Taverns, Nightclubs ■ Culinary Schools ■ Institutional operations ■ Healthcare Facilities ■ Schools and Universities ■ Cafes and Coffee Shops ■ Gourmet+Ethnic Retailers ■ Hotels and Casinos

■ Convention Centers ■ Grocery Stores ■ Fruit Markets ■ Food Manufacturers ■ Food Distributors ■ Food Brokers ■ Food Processors ■ Equipment Dealers

6/12/18 2:21 PM

Page 36

foodindustrynews.com

Food Industry News® July 2018

CLASSIFIEDS

PONTARELLI ASSOCIATES

Chicago’s Premier Hospitality Real Estate Brokers

REAL ESTATE SERVICES

For additional listings, please visit our website. To list your Business or Property or speak with a Broker, contact our of�ice today.

*Restaurant Brokerage Division*

Vince Ferraro

BREAKFAST/LUNCH: North Side. Busy signalized intersection. Seats 140 plus Party Room. Parking. Great lease. “Turn-Key” @ $149K

312.575.0480 www.kudangroup.com

NEW LISTINGS & UPDATES Frankfort, IL- 9680 Lincolnway Ln.- Restaurant for Sale/Lease RE PR DU IC CE E D!

BANQUET: McHenry County. Pristine condition. 6,250 sf building on 3 acres.

Occupancy 236. Parks 125. Beautiful dining rooms an Bride’s Room. State of the art lighting & sound systems. Exquisite Garden Patio. “Best of Fox Valley”, 3 years...including 2017/2018!! Includes all operating manuals, recipes and future bookings. True “turn-key” business but...priced at Real Estate appraised value!

Possible value add w/ redevelopment parcel $1.250M

Paved lot. Living quarters. Patio. REAL ESTATE, BIZ, FF&E @395K

WILMOT: Restaurant, Bar & Banquets! Seats over 275. Plenty of Parking.

Includes 3 bedroom/2bath apartment. Victorian building nestled in oak trees on 2.5 acres! Retiring after 25 successful years. REAL ESTATE, BIZ, FF&E @ $650K TAVERN: Coveted Chicago Tavern License! Great NW side neighborhood.

RE PR DU IC CE E D!

DELLS AREA: Booming Plover, WI. Family style with liquor license. Freestanding.

RE PR DU IC CE E D!

YOU CONCEPT: Chicago, North Side. BRAND NEW!! Beautiful build-out.

Seats 107. 4,300 sf. Liquor license available. Ready to open! Ethnic?

Fine dining? Diner? FF&E @ $150K plus Great lease.

FORMER “RIGGIO’S”: Corner, Milwaukee & Oakton, Niles! Fully equipped.

Freestanding. 7,250 sf. Brick. 52,966 lot. Seats 202. Parks 107. Est. 1957!!

Lease or sale. Pristine condition! Suburban icon. $2.350M

PRNEW IC E!

Est. 1959!! Mature crowd. 7 tap. XL condition. BIZ @ $125K

JUST LISTED:

MORE LISTINGS AVAILABLE–CALL! SELLING? ALWAYS CONFIDENTIAL!

RE PR DU IC CE E D!

* OAK FOREST... Iconic Casual Italian, Bar, Apt. & Real Estate. $1.175M * NW Suburb... Diner, 20 yrs, Freestanding, Seats 120. Key $ + Lease. CALL!

CALL 847-778-3571

RE PR DU IC CE E D!

VinceF@PontarelliAssociates.com

!

MEMBER: CRBA RE PR DU IC CE E D!

REALPOUL REALTY “Commerce With Morality™”

2731 W. Touhy Ave. Chicago, Illinois 60645

THINKING OF BUYING OR SELLING? LI NE ST W IN G!

Please Call (773) 743-2100 or Email peterjp@realpoul.com

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

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 2018 33-40 classifieds.indd 36

RREE PPRR DDUU IICC CCEEEE DD!!

RLE PNR IDS U EIW TIC CE NEGD !!

$315,000 $395,000 $485,000 $59,000 $69,000 $129,000 $130,000 $295,000 $795,000 $295,000 $1,595,000 $1,595,000 $1,795,000 $993,000

Established restaurant for sale with real estate. Successful business with steady financial growth. Fully turn-key opportunity. Includes the neighborhood’s only rooftop deck.

Size: 4,194 SF on 2,097 SF Lot Price: $1,750,000 (Business + Real Estate) Agent: Daniel

Joliet, IL- 2765 Black Rd. - Barolo Ristorante - Business & Assets for Sale Longstanding fine dining Italian restaurant available for sale. Established for over 18 years as a local favorite of Joliet residents. Located on the end cap of a fully leased strip center.

Size: 4,800 SF Rental Rate: $8,200/Mo. (Mod. Gross) Price: $220,000 Agent: Chad

Lincoln Park- 2020 Lincoln Park West- Second Generation Restaurant Restaurant in a 440 unit apartment building available for lease or sale. Located near Lincoln Park Zoo and other major tourist attractions.

Size: 4,650-10,000 SF Rental Rate: Ask Agent Price: $675,000 (R.E.) Agents: Brian/J.C.

Logan Square- 3213 W. Armitage Ave.- Sink/Swim

Newly updated, stylish restaurant/bar located adjacent to award-winning restaurants GIANT, Scofflaw, etc. High ceilings, clean layout and extensive bar.

Size: 3,750 SF Rental Rate: $5,058.75/Mo. (Net) Price: Negotiable Agents: Brian/Daniel

North Center- Confidential #A161- Turn-Key Restaurant/Bar Corner bar/restaurant with a large outdoor patio. Located across from a public park with sidewalk seating. Includes full basement with walk-in coolers.

Size: 1,513 SF + Patio Rental Rate: $7,981/Mo. (Total) Price: $199,900 (Bus.) Agent: Adam

Old Irving Park- 3746-50 Cicero Ave. - Warehouse/Development Oppty.

Real Estate price reduced by $300K for immediate sale! Clear span warehouse building with adjacent vacant land. Located .25 mile from I-94. Divisible & open to a variety of uses.

Size: 10,000 SF Building +/- 3,000 SF Paved Lot Price: $1,250,000 (R.E.) Agent: Jarrett

Old Town- 1543 N. Sedgwick- Restaurant/Retail for Lease Restaurant/retail space with black iron. Located across from the CTA platform. Includes full basement for storage. Great demographics and incomes.

Orland Park, IL- Confidential #C122 - Business with Real Estate

One-story restaurant on 1.78 acre lot. Includes large outdoor patio and bar with ample parking. Extensive equipment list. Great location near Orland Square Mall.

Size: 9,635 SF (Restaurant) 5,500 SF (Patio) 76,228 SF (Lot) Price: $2.9M Agent: Chad

West Town- 1529 W. Chicago Ave.- Formerly Mexique- Mixed-Use Sale

Two-story mixed-use building for sale, including restaurant with state of the art kitchen and full basement. Residential: 3 bedroom/2 bath apartment with patio on 2nd floor.

Size: 3,465 SF Bldg. 2,750 SF Restaurant 3,075 SF Lot Price: $1,298,500 (R.E.) Agent: Jarrett

LI NE ST W IN G!

BREAKFAST LUNCH Breakfast Lunch Only - Well Known and Highly Respected Name - Profitable!

BREAKFAST LUNCH Breakfast Lunch Only - Free Standing - Huge Industrial an Residential Base BREAKFAST LUNCH Breakfast Lunch Only - Free Standing - Impressive - Profitable!

FAST FOOD What is this Fast Food Place? Casual Seafood Restaurant and More!

FAST FOOD Fast Food 2,000 sq. ft. - Corner - Incredible Opportunity – Priced Right FAST FOOD Fast Food - Well Known & Long Established - Close to Lincoln Park Zoo FAST FOOD Well Known, Long Established, Popular Destination, Great Opportunity FAST FOOD Fast Food, Frees Standing, Profitable, Same Owner Over 17 Years RESTAURANT Free Standing Family 185-Seat Restaurant, 5,500 sq. ft. W/Property RESTAURANT BAR Free Standing – Restaurant Bar - Video Games Bring in Many $’s!

RESTAURANT BAR Restaurant with Property of 2 Acres -Spectacular offering! - Video Poker RESTAURANT BAR Restaurant Bar on 2 Acres – Profitable – Well Know –Video Poker RESTAURANT-BAR-PIZZA Restaurant-Bar-Pizza-Free Standing - 3.5 Acres - W/Property-Owner Financing SPORTS BAR & 18K STRIP MALL Profitable Sports Bar in 18,000 Sq. Ft. Strip Mall (Business & Property!!!)

Gladstone Park- 6154 N. Milwaukee Ave.- The Garage Bar & Sandwiches

Size: 1,100 SF Taxes & CAM: $12/SF (Approx.) Rental Rate: $37/SF (Net) Agent: Brian

LI NE ST W IN G!

AN ATTRACTIVE LIST OF BUSINESS OPPORTUNITIES

Freestanding restaurant on 1.45 acre lot. Gorgeous build-out and spacious outdoor patio (seats over 75). All FF&E are included in the asking price. Contact agent for lease info.

Size: 6,712 SF (Building) 63,162 SF (Lot) Price: $999,000 (Real Estate) Agent: Chad

Wicker Park- Confidential #1071A- Business for Sale

Bar/restaurant available in a luxury three-story building. Located in a high traffic area.

Option to purchase real estate also available.

Size: 1,200 SF Rental Rate: $4,500/Mo. (NNN) Price: $200K Agent: Juan Carlos

Chicago Suburbs- Confidential #A159- Business for Sale Profitable entertainment venue/restaurant/bar with outdoor patio, gaming and all FF&E included. Low rental rate. Financial pre-qualification required.

Size: 13,690 SF Price: $1,950,000 (Business) Agents: Adam/Daniel 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

6/12/18 2:21 PM

Food Industry News® July 2018

Page 37

CHICAGOLAND’S BEST LOCATIONS FOR SALE FOR SALE REAL ESTATE & BUSINESS OR BUSINESS ONLY

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

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

Call for more information.

Only From

Nick Di Brizzi 888-317-7721

NEW: WESTERN SUBURBS

NEW: SW SUBURBS–PALOS HILLS ON ROBERTS ROAD

Turn key fast food restaurant with drivethru window. Next to two national tenants, completely remodeled more than $200,000 in leasehold improvements.

1,400 SF plus 1,200 SF lower level with flexicore high ceilings. Available For Sale/Lease. Call for additional information.

NEW: ITALIAN EATERY & PIZZA/SW SUBURBS Established for 30 years.

Great food, Real $$$ Maker.

Selling Business Only.

WESTERN SUBURBS WEST CHICAGO

On Route 59.1,000 SF turn-key fast food restaurant & bakery ready for any concept. Located in very busy shopping center on the end cap. More than 33,000 cars per day. Lease at $14 per SF NNN.

WESTERN SUBURBS-DOWNTOWN HOT WESTERN SUBURB BY TRAIN STATION

Lease NNN $16.92 per SF; Real Estate taxes $2.81 per SF. Turn key 4,000 SF fully equipped restaurant-bar. Selling leasehold improvement, fixtures and equipment.

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

NEW: DOWNTOWN RIVERSIDE BY TRAIN STATION

CHICAGO AREA: NORTH/WEST RIDGE/ DEVON CORRIDOR

Established for 30 years Turn-Key Eastern European Restaurant.

1,300 SF plus Lower Level. Seats 50, Real $$$ Maker. Owner retiring. Serves beer & wine. Rent $1,500 per month. Selling Business for $69,500

Western and Devon.

Fully equipped turn-key 2,500 SF restaurant presently open for business as Indian restaurant Selling assets, name not included.

NEW: DOWNTOWN WESTERN SUBURBS BY TRAIN STATION

SUCCESSFUL AMERICAN STYLE PANCAKE HOUSE

Class “A” Sport Bar Plus Video Gaming 11,000 SF free standing with parking.

Everything new & shiny.

Real $$$ Maker; always busy.

Great National Tenant Location.

Selling Real Estate & Business.

Four Star Rating from all critics Serving breakfast & lunch $25,000 per week in sales Highly confidential—Call for more details.

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

MEMBER: CRBA

24 HOUR VOICEMAIL

Email—nick.dibrizzi@cbexchange.com

WESTERN SUBURBS: OAK PARK AREA

4,000 sf plus large patio & unlimited parking. Brand new turn-key restaurantbar. Five (5) gaming machines with a net income of $10,000 per month.

Rent $6,000 per month modified gross.

Asking price: $295,000 with 50% owner financing.

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

MEMBER: CRBA

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

DOWNTOWN St. Charles Bar

Great Location On Main St. (Rt. 64/North Ave) Large Outdoor Patio Video Gaming Machines Unique Decor Newer Equipment Great Lease!

Open & Operating Serious Inquiries Only! $149,900 • 847-515-2346

july 2018 33-40 classifieds.indd 37

SUBURBAN LOCATION

NEW ON MARKET

Family restaurant available. Established over

Restaurant facility. Free Standing Bldg.

40 years. Approx. 4,500 sq. ft. Freestanding

with parking; approx 4,500 + sq. ft.

building, plenty of parking, seats 150 plus. Plenty

Ideal for any concept. Fully equipped.

of parking. High volume sales. Reasonable lease.

Currently Italian restaurant with pizza.

Business only. Asking $399K.

Complete package $894,900

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

Located in SW suburbs.

Additional rental income from retail space & apartment.

Adjacent to bar.

Priced to sell.

Call for details.

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.

CATERING BUSINESS FOR SALE

HIGH VOLUME PIZZERIA TAKEOUT Established over 50 years.

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

Recently reduced.

Call for details.

WAFFLE HOUSE

Free standing SW Suburban location.

6,500 sq. ft.

Seats approx. 250.

Parks 130.

Favorable lease terms!

Asking low 5Ks. Call for details!

Community favorite. Many years in business with base established.

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

FAMILY RESTAURANT

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

AMBASSADOR

9999 West 143rd Street Orland Park, IL 60462

Broker/Appraiser Always Confidential

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

6/12/18 2:22 PM

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

Food Industry News® July 2018

Page 38

FOR RENT

1280 E. DUNDEE RD., PALATINE RESTAURANT/BAR/PIZZA, FULLY EQUIPPED 10,000 SF PLUS FREE 10,000 SF BASEMENT

TONY 630-616-0922

Long Established, South Suburban, Fine Dining Restaurant

N.E. LAKE COUNTY Family style. Free standing.

Signalized corner.

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

Business only: $325,000.

•••••••••••••••••••••••••••••••

In Full Operation. Premier dining. Seats approximately 150.

N.E. LAKE COUNTY Private banquet room. Separate bar area. Great parking, Fast Food. Established.

Profi table. Iconic. Main road. great leasing terms. Continue with current theme or Business only: $325,000 make it your own. Price just reduced to $220,000.

John Pantelopoulos Call: 630-347-5318

(224) 730-1953 CBS Realtors

WESTERN LAKE COUNTY

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

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

MICHAEL YERGIN 312.952.5683

John Pantelopoulos (224) 730-1953 CBS Realtors

O: 602.230.7600 E: dryergin@aol.com www.homesmart.com

Moving to COMMERCIAL/RESIDENTIAL the Valley of theBUILDING Sun?

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

Elegant interior and convenient location. $725,000

BERWYN

Lot 50 x 125. Occupancy: 98 Some financing available.

Bar & Grill For Sale.

Updated Turn-Key 2,200 sq. ft.

High visibility.

Video gaming. Great lease!

ONLY $49K!

Call Wesley at 773-671-1273

773-551-7168

I’m from 7 have Unit Building Chicago and over3121 45 yrsN. Cicero. 4 apts. experience in all facetswith in tavern & food. real estate Tavern license.

$629,000

Contact Sean Glascott - @properties

CLASSIFIED RATES

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

july 2018 33-40 classifieds.indd 38

CALL PAULA: 847-699-3300 ALL MAJOR CREDIT CARDS ACCEPTED. NEED A HAND DESIGNING YOUR AD? ASK US! WE CAN HELP!

NEW LISTINGS

High Volume Poke Concept Chicago - Loop

Fast Casual – Wheaton • Fully equipped • Asking $59K

• Asking $175K • Cash Flow $61K • Rent $4000/Month Gross • Contemporary/Modern Build Out • Same Building at the CTA & Pedway entrance.

Ice Cream/Burger Joint – NW Suburbs • W/ Property • Asking $259,900

Banquet Hall & Restaurant – Schiller Park – 14,284 Sqft

Strip Plaza w/ Fully Equipped Restaurant

(Under Contract) • Est. 26 Years • Seating for 90 in Restaurant & 225 in Banquet Hall • Asking $1.2M • Owners are retiring – Asking under appraised value • Huge Catering Kitchen

Independent Gourmet Burger Joint – NW Suburbs

• 5 Stars on Yelp/Facebook • $78K + Cash Flow • Asking $79K • Low Rent $1200/Month Gross • Seating 16 inside/16 outside

Fast Casual Neighborhood Hot Dog Joint

• Asking $79K • Est 30+ years • Cash Flow $46K+ • Rent $3000/Month Gross

• NW Suburbs • W/ Property • Asking $525K

Bar/Nightclub w/ Gaming North Suburbs • $200K + Cash Flow • Loyal Following • Asking $599K

RECENTLY SOLD LISTINGS Fast Casual Re-Concept Edgewater Independent Coffee House North Suburbs Fast Casual Deli Elmhurst Independent Pizzeria Schaumburg Fast Casual Rib Concept Lake Zurich Bistro/Bar w/ Gaming Opportunity

“Creating Possibilities in the Restaurant Industry”

Ted Aretos

Eatz & Associates—Market Partner Z Real Estate Group 21660 W. Field Parkway Suite #118 Deer Park, IL 60010

P

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

Broker: American Realty Network Inc.

Chicago Bar & Restaurant Business For Sale Location, Location, Location!

Moving to

• Great corner spot on HOT the Valley of the Sun? Division St. in Wicker Park Scottsdale / Phoenix Area I’m from •REALTOR® Hundreds of new construction Chicago and have Michael Yergin over 45yrs apartments within 2 blocks 312.952.5683 experience in all • 3 blocks to Blue Line facets in 8388 East Hartford real estate •Suite Fully 100 equipped, Turn Key AZ 85255 •Scottsdale, Incidental liquor and retail O: 602.230.7600 license E:food dryergin@aol.com •www.homesmart.com 1,700 sq ft + full basement • 54 seat sidewalk café • New 15-20 year lease • Current operator there 17 years • $6375/mo net lease • Price $185,000.

• Confidentiality agreement and proof of funds required.

Tap Inc. 312-846-1926

6/12/18 2:22 PM

Sc RE

Mic

312.9

O: 60 E: dry www

Food Industry News® July 2018

Page 39

The 4 Top Traits of The Biggest Winners

As Internet Capital Group’s director of operations, John Hamm’s job is to assess the senior leaders of companies ICG is considering investing in. Here are traits he sees in those most likely to succeed: n Emotional toughness. Because any really demanding project stirs up a wide range of emotions, a leader must be emotionally tough. If, for example, the project is running out of money, the leader must be capable of handling his own turbulent feelings as well as being sensitive to other people’s roller-coaster emotions. n Ego strength. Business threatens the ego. But those willing to risk their egos are the most successful. A real leader can say to his people: “I know you’re scared; so am I!” n Realistic optimism. Successful leaders are optimistic and rooted in reality. Their optimism ensures that even when things look bad, they keep away from “if” thinking (“If we get through this ...” ), which drags attention away from achieving the desired end. No matter what the problem, real leaders never relinquish their insistence that “There must be a way.”

Their unflinching realism makes leaders unafraid to correct course. They’re quick to stand up and say: “We’ve got to figure out another way, guys. This plan isn’t working.” n Openness to new information. The best leaders have a strong vision, but they’re not wedded to it. They’ll drop cherished ideas, including their own, if introduced to better ones.

Their real attachment is to an outcome, not to the ways and means. — Adapted from Cheryl Dahle, Fast Company, www.fastcompany.com

One Dozen Rules For Those In Charge 1. Tell the truth. You have only one thing to sell: your personal credibility.

2. Act. Don’t study things to death. A lot of the things you should do are pretty obvious. Do them.

3. Listen to customers. You’ll be surprised just how perceptive they can be about what needs to be done.

4. Listen to your people. Don’t make the mistake of becoming insulated from what’s really happening.

5. Do your homework 6. Communicate 7. Maintain your leadership 8. Remain clear-eyed and optimistic 9. Demand teamwork 10. Stay humble 11. Don’t try to motivate people—focus on removing de-motivating conditions.

12. Admit your mistakes because they are invaluable and you can build on them. Demonstrating your strength in the face of fixing your weakness builds respect. Don’t brush them aside; using an acknowledged blunder is meaningless if dealt with by a few words and a cover-up. Instead, put in the time that fixing your errors caused.

— Adapted from Joann S. Lubin, WSJ

july 2018 33-40 classifieds.indd 39

When The Sting of Criticism Comes From Your People One of your people openly criticizes you in front of a group of some of your other people, and the truth is you’d just like to rake the smart-mouth over hot coals for embarrassing you. But here’s something leaders have to learn: how to take criticism.

It is absolutely essential for you to be able to tolerate criticism if you are going to be an effective leader, according to leadership communications consultant John Baldoni in an article titled “Learning how to accept criticism,” in Darwin magazine.

But what exactly does this elusive phrase mean, “being able to accept criticism.” One thing a leader has to understand is that he or she needs honest communication. And a lot of times, criticism can be just that. So, if for no other reason than self-preservation, you will want to encourage the kind of environment where someone in a subordinate position feels comfortable giving criticism.

Here are some of Baldoni’s suggestions for how to take criticism well: 1. You’ve got to be able to roll with the punches. The message this will send out is that you are allowing people to dis-

agree with you. And even though you may not be aware of how much you need this— probably some day it will become very clear to you just how important this is. Listen to what your critics have to say and if you feel it’s necessary you can defend yourself.

But here’s the key: Don’t under any circumstance try to discredit your opponent.

2. Take a deep breath and thank the person who criticizes you. (This is to be a genuine thanking, by the way.) Why are you thanking the person who is criticizing you? It’s helpful to think of it in this way—it took courage for that person to speak his mind to someone who is most likely more powerful than he or she is. Whatever you do, don’t go on a defensive attack. Everyone in the office will remember it forever. What you’re saying when you react negatively: No criticism allowed here. And, unlucky you, that will be the last time you are ever likely to hear the truth from the people who work for you. And that is a dangerous position in which to put yourself.

3. Reflect, then act. Taking time to think over what your staffers say to you, even if it’s something you think you don’t want to hear, demonstrates your maturity and true caring as a leader. If you want respect, this is a sure way to get it.

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Bottleneck Continued from page 1 March 2017 welcomed City Works, Doral, located 12 miles west of Miami. In December 2017, they opened in the North Texas market with City Works, Fort Worth.

Cityworks currently has 6 locations with three more in development for Orange Village, OH, Schaumburg and Wheeling, IL. In addition to Cityworks, Bottleneck operates an array of fantastic locations suitable for any taste: TRACE As a late-night rock’n’roll bar, Trace stands out in Wrigleyville with a vibe all its own.

Conveniently located 1 block north of Wrigley Field on Clark St. and steps south of The Metro, Trace has been a baseball and concert-goer’s favorite for almost two decades.

Howells & Hood In the heart of the action on the “Magnificent Mile” in downtown Chicago, Howells & Howells & Hood Hood offers the largest draft beer selection in the city, and likely the world, with 120 craft beers on tap pouring from 360 taps across 3 bars. Located in the base of Chicago’s iconic Tribune Tower, the massive restaurant spans 17,300 sq. ft. of indoor space, as well as a lush 5,700 sq. ft. outdoor patio that seats 300.

A magnificent complement to Michigan Avenue.

Sweetwater Just north of Millennium Park and steps from Chicago’s Theater district, Sweetwater’s casual atmosphere is the perfect place to enjoy lunch, dinner, happy hour, and late night celebrating. The vibrant bar and restaurant sits on Michigan Avenue, just south of the Chicago River, offering full views of the city from the spacious outdoor patio.

The Boundary The Boundary is a Wicker Park favorite for watching sports. With 21 HDTVs and over 120 craft beers, the neighborhood bar makes for ideal gameday atmosphere. With shuffleboard and a now-famous Sunday brunch, it’s designed and built to be fun.

Pour House Old Town Pour House was on the forefront of the craft beer explosion in the United States. With the rise of microbrewing, Pour House was able to open its doors featuring small and independent brewers on a large scale, bringing our love of craft beer to the masses. Draft Magazine named the Chicago location one of America’s 100 Best Beer Bars in 2013.

South Branch Centrally located between Union and Ogilvie train stations, Nestled among the city’s skyline along the Chicago River, the large outdoor patio of Southbranch welcomes customers and visitors with an open-air bar is a favorite for work lunches and happy hours – an oasis in the center of the bustling city.

The Crown Offering 360 degree views of the city from within the flying buttresses of the Tribune Tower’s 25th floor, an indoor lounge, and Above: City Works Frisco; City Works King of Prussia; Sweetwater; South Branch; City private outdoor veranda, The Crown is perfect for Works Minneapolis; City Works Doral. cocktail receptions for up to 150 people.

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Food Industry News® July 2018

Your Body Is Telling You Things Your circadian rhythm (also known as your sleep/ wake cycle or body clock) is a natural, internal system that’s designed to regulate feelings of sleepiness and wakefulness over a 24-hour period. This complex timekeeper is controlled by an area of the brain that responds to light, which is why humans are most alert while the sun is shining and are ready to sleep when it’s dark outside.

Your circadian rhythm causes your level of wakefulness to rise and dip throughout the day. Most people feel the strongest desire to sleep between 1:00pm and 3:00pm (a.k.a. the post-lunch, afternoon crash) and then again between 2:00am and 4:00am, but this can vary from person to person.

That’s why some people are “morning people,” while others function best in the evening. Your circadian rhythm will change as you age.

It’s important to organize your day around your body’s natural rhythms, says Carson Tate, founder and managing partner of management consultancy Working Simply. Tackle complex tasks when your energy’s at its highest level. For many this may mean first thing in the morning, after you’ve rested and eaten. Save low-intensity, routine tasks for periods when you’re energy regularly dips, like late afternoon. Everyone is different, so it’s important to understand your own timetables, she says.

The brain also learns and executes complex tasks by lumping together similar items. Tate suggests leveraging this ability by scheduling similar tasks back-to-back. For example, you may make all of your phone calls one after another, or draft and send emails at one time.

Have a short morning sunshine break to stay charged. Your body is a storage device for energy, so in the morning, exposure to the sun (or indoor light), won’t just give you an energy boost— it can also reset your circadian rhythm. A quick outdoor stroll in the morning will give you enough sun exposure to signal to your brain that it’s time to start the day. No time to walk? Simply raise the blinds or switch on your brightest light instead.

Stop late-night email checking. Here’s why. Bright lights in the evening hours can throw off your body clock by confusing your brain into thinking it’s still daytime. Artificial blue light (the type that laptops, tablets and cell phones emit) is the worst culprit, so try to power-down tech devices at least two to three hours before bed.

A regular bedtime is one part of the equation, but waking up at the same time daily will also help keep your circadian rhythm in check. It may be tempting to grab some extra shut-eye on weekends, but doing so can throw off your body clock during the week. a

MUST READ!

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Food Industry News® July 2018

Good Things Come in Small Packages: Eli’s Cheesecake of Chicago Debuts Desserts for One at the NRA Show 2018

The Eli’s Cheesecake Company of Chicago introduced six new individual desserts at this year’s NRA show: single serve Vegan Belgian Chocolate Cheesecake, a 2018 FABI award-winning Florentine Honey Almond Bar, a certified gluten-free Double Marshmallow Crispy Bar, a Pumpkin Tart, a retro Chocolate Lava Cake and a Gooey Butter Cake.

Vegan Belgian Chocolate Cheesecake: An individuallywrapped single serve slice of our rich chocolate cheesecake made with semi-sweet Belgian chocolate, silken tofu and vegan cream cheese, baked on a layer of oldfashioned cocoa cake. Dairy free, plant-based, and certified vegan. Zero cholesterol.

Double Marshmallow Crispy Bar: A soft and chewy crispy rice cereal bar made with dark brown sugar, studded with mini marshmallows. Certified gluten-free. Individually-wrapped.

Gooey Butter Cake: Eli’s riff on this St. Louis classic: Rich, gooey, buttery cake baked to a golden brown, with a custardy inside and a crackly sugar crust on top. It began as a happy accident in the 1930s when a baker switched the ratios of flour and butter in his recipe. Rather than throw it away, he baked it anyway - and the rest is history!

Chocolate Lava Cake: Eli’s version of this blast from the past molten chocolate cake: Moist, old-fashioned chocolate cake, oozing with rich bittersweet chocolate ganache filling. It was invented by accident in the 1990s, when a baker pulled his chocolate cake from the oven before it was done and found that the center was still deliciously gooey and warm.

Pumpkin Tart: Custardy, lightly-spiced pumpkin pie filling in our all-butter housemade pâte sucrée crust.

Made with real Illinois pumpkins.

Florentine Honey Almond Bar: Sliced almonds drenched in housemade honey glaze, on a tender shortbread crust; made with wildflower honey harvested by students from the Chicago High School for Agricultural Sciences. Winner of the FABI 2018 Award presented by the National Restaurant Association Restaurant, Hotel-Motel Show®, FABI Awards recognize innovation in food and beverage products that make an impact on the restaurant industry.

PEEP SHOW at The Playground Theater

Now entering it’s second year, Peep Show offers laughs and teases as it showcases authentic American burlesque and theatrics. With performances by Kevlar B. Lightning, Scarlett Begonias, Cyn S. Tease Ya and more, Peep Show is a racy little delight. Hosted by the irascible Tad Prickley, these shows get audiences to sing and play along.

It’s innocent, naughty fun on a small stage. $20 admission, cash only. Playground Theater, 3209 N Halsted St, Chicago. July 14, 28; August 3rd & 17.

Recommended. –MB

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Your Bar Customers Will Love You If...

You talk to your customers. Your guests want to know who you are, so introduce yourself! Try to make the time to chat for a few seconds with each available table, and make sure to come over and personally check on and catch up with your regulars.

You make your drinks to your guests’ specifications. Mixed drinks are such a gamble at bars. With a clear ordering system, you can allow your patrons to completely customize their order, and you can charge them top-dollar for the privilege. When you allow your customers to order a “Rum and Coke with two shots of Kraken rum and Diet Coke,” they’ll feel like they brought a drink from home.

You create an organized line for ordering at the bar counter.

It’s always easier to order at the bar counter when you know you’ll be paid attention to. When pushy bar customers are allowed to crowd everyone sitting at the bar and effectively “take cuts” in front of less assertive guests, no one ends up happy, least of all you.

You post your prices. Guests don’t like to be surprised by totals. When you clearly post your prices, your guests will feel more comfortable ordering, and they’ll be more likely to return.

–Adapted from UNCORKED

Buyer Loyalty Is Alive & Well

Amazon. Chik-Fil-A. Walgreen’s. McDonald’s.

You know these names because their imprint is almost indelible. All of them have mantras tied to outstanding customer relations, and when you can’t find anything to criticize, you have a superbrand, something so powerful that nothing can shake customer recognition and brand loyalty.

The truth is, we all want an infallible brand that values us. These giants know this secret: it’s more cost effective to keep a current customer than to win a new one? What about the “rule of thumb” that curbing customer defection by as little as 5% will grow bottom line profits by 25% to 85%? Both quotes are probably familiar, but it’s unlikely you realized they are both false.

The key insight in all of the analyses that was conducted is that all of the myths rely on a naive

view of customers. Customers are not equally valuable in terms of current or potential sales. And, they do not all cost the same amount to serve. Given these inequalities among customers, the success of any loyalty initiative depends on several things: n The purchase volume of current customers n The share of wallet these purchases represent for each current customer n The costs of serving current customers.

Examining these three criteria and comparing them with the same statistics for potential customers makes the point that profitable customer loyalty isn’t as easy as simply “keeping as many of a business’s current customers as possible.” The key is which customers to keep, which ones to attract and how to modify the behavior, lower the costs to serve or jettison customers who are just too costly to serve. a

Make Your Social Media Profitable. Here’s How

When creating social posts, provide clear calls-to-action, and don’t be afraid to try launching a paid social campaign across multiple platforms to get the posts in front of more people. See what performs well, and make adjustments along the way.

N Increase brand reputation by winning a “Best of” restaurant contest.

N If you’re launching a new lunch awareness, post high-quality photos of the relevant dishes you’re proudest of and use them to accompany your social posts (paid and organic). Use tracking links that direct to your reservations portal, and schedule posts to run during the corresponding timeframe.

N Create a paid social campaign with an “Order Online” call-to-action.

Buyers: Sign up for your FREE Trade Show Badges for our Local Restaurant and Grocer Show, 9/27/18 See page 47 for show information These prices are outrageous. My husband and I are going to a $100 a plate dinner... and I’m cooking It!

Food Industry News

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Food Industry NewsÂŽ July 2018

NRA 2018, Chicago

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Christ Panos Foods would like to thank all our Customers, Brokers and Manufacturers who made our 2nd Annual Food Show such a resounding success!!

Over 1000 items were shown to our customers and over 1200 items on Promotion for those who attended . Make sure you are here next year to take advantage of these great promotions !!

We look forward to seeing you next year for an even bigger and better show!!

Christ Panos Food Corporation | www.panosfoods.com | 630-735-3200 | 1465 Industrial Drive Itasca, Illinois 60143

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foodindustrynews.com

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Olympic Store Fixture Supports Stefani Signature Restaurants’ Children’s Charity Event Olympic Store Fixture was proud to support Stefani Signature Restaurants’ Children’s Charity Event, its 31st Golf Outing held at Cog Hill Golf & Country Club Lemont on Monday June 4th. Pictured is: Anthony Pedone - VP Sales & Operations Olympic; Nick A. Giagkou President – Owner Olympic; Anthony Stefani – Phil Stefani Signature Restaurants; Phil Stefani – Phil Stefani Signature Restaurants; Thomas M. Koran – Olympic Logistics Director; Rocco Zaccardi - Phil Stefani Signature Restaurants; Paul Rosciani – Olympic Managing Director Design Division; Grant A. Johnson – Olympic Personal Coordinator to the President / Design Team. Olympic was proud to support the event by making a donation and sponsoring a hole.

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Food Industry News® July 2018

Kikkoman At 100 Yuzaburo Mogi, Honorary CEO and Chairman of the Board of Kikkoman Corporation, is a nigh ageless embodiment of his company’s philosophy, and also the firm’s most energetic spokesman. Yuzaburo Mogi is a descendant of one of the founding families of Kikkoman, which is one of the oldest continually running businesses in Japan. He became company President in 1995, was named Chairman in 2004, and assumed the title of Honorary CEO and Chairman of the Board in 2011. Mogi holds an MBA from Columbia University.

“This is a time of anniversaries,” Mogi says, beaming. “We just celebrated the 100th anniversary of the establishment of what is now Kikkoman Corporation. Although our business goes back centuries, we legally incorporated in 1917.”

Asked about the company’s century of changes, Mogi says it’s more important to talk about what has not changed: “Our focus on consumers has been at the center of Kikkoman’s approach since the beginning.” He notes that even before its legal incorporation, the soy sauce brewer set up a research laboratory.

“Our research facility worked constantly to improve and unify the quality of our products,” he says proudly. “Quality for the end consumer became our guiding principle.

And that has never changed.” Mogi notes that this year also marks the 45th anniversary of the company’s first overseas plant in Walworth, Wisconsin and the 20th anniversary of its Folsom, California plant. The two facilities have helped make Kikkoman a household name in North America.

But Kikkoman is a Japanese company. Surely the Japanese plants are more important? “Kikkoman is a global company,” he corrects. “One with a proud Japanese heritage.

But our overseas markets contribute more to our sales and profits. America is very important, and Europe and Asia are growing rapidly.”

Mogi smiles again, for there are more celebrations to discuss. “At the end of last year we marked the 20th anniversary of our European flagship plant in the Netherlands, which is our production base for the region.” He points out that the European and American markets are vastly different. While the U.S. has regional variations in culinary styles, in general “American”-style cooking is more similar than different. Not so with Europe.

“Each country in Europe has a different food culture, and some have more than one,” he explains. “Because Kikkoman is so highly consumer-oriented, that means respecting, celebrating, and becoming a part of 20 or 30 different food cultures. We are constantly developing recipes and different ways to use our products that will enhance each different local cuisine.”

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Food Industry News® July 2018

Page 45

Build A Total Energy Strategy Although the cost for electricity has remained low for some time and is very low going out into the future, (mostly due to consecutive mild summers and winters), one cost component that that has skyrocketed is called “Capacity”. Unfortunately, the increase in Capacity has offset a large part of the drop in Energy pricing.

This unit rate has doubled since 2016, and it’s now entirely possible that it will make up 30%-40% of the total energy invoice you receive even though it’s calculated on only 5 hours of summer usage (See chart below).

Chicago’s First-Ever Italian Beef Festival Filled Hearts and Bellies Chicago’s first annual Italian Beef Fest, held on May 26th at Revolution Brewing, was a feast fit for the city’s iconic sandwich. For uninitiated foodies, an Italian beef is a sandwich comprised of thinly sliced beef served in its own gravy on Italian bread and served “hot” (with pickled vegetables a.k.a. giardiniera), “sweet” (with grilled bell peppers), and then either “dipped” or “baptized” in gravy – or served “dry” (with just a few spoonfuls of gravy).

Emceed by Elliott Bambrough (host of Emmy-Award winning Chicago’s Best on WGN-TV), the event featured 460 pounds of perfectly roasted and seasoned beef from three of Chicago’s original Italian beef brands: Al’s Beef, Buona and Mr. Beef. The event raised over $4,000 for the Anthony Rizzo Family Foundation and awarded free beef for a year to two lucky guests!

The event took place in two sessions, with each featuring a beef eating contest.

The winners earned a WWF-style belt and bragging rights!

The Importance of Memories

When you’re struggling with memory — really grappling with something important and tough — you’re likely to be on your own. The worst memory moments in life are solitary and isolating, even if there are other people nearby; think of job interviews, public speeches, and exams. They are the stuff of nightmares, and threaten to expose you to stress, embarrassment, and personal failure. When the pressure is on to remember, it’s all too easy to feel completely alone. Of course, memories also help us move into the future: taking on new challenges, passing exams, gaining promotions, planning journeys. And the more useful ways we can find to involve others in this, with their own unique memories and particular ways of thinking, the better. Throughout our lives, we’ve seen how vital it is to tap into other people’s memories, and particularly their memory skills, in order to build a strong approach of your own to help face life’s latest challenges. Our experiences of memory change throughout life, as do the demands we place on our abilities to learn and remember. The best way to preserve what counts is by writing them down or simply sharing.

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There are a couple of ways to minimize the charges for Capacity by using both Demand Response and Peak Response programs. Though these programs require planning and action ahead of time, the benefit can be tremendous.

Using our Peak Response notifications, we’ve helped a school recently save more than $10,000 this year by taking action ahead of time, and we’ve assisted a Meat Distributor to avoid more than 35% of their charge for Capacity, driving over $20,000 to the bottom line.

With Demand Response, we’ve helped clients receive payments ranging from $5,000 per year to more than $100,000.

Another key component of a Total Energy Strategy is not just how much you pay for Power, but how much you use.

To that end, we’re excited to announce a partnership with Verde Solutions, a locally owned company with national reach. Although we’ve been approached over the years by multiple Efficiency providers, we have resisted partnering until now, because we wanted to ensure that any potential solution we bring to our clients is industry leading. We have found that Energy Efficiency partner in Verde Solutions. Leadership at Century and Verde have known each for many years, and with their national reach, ComEd certifications, impeccable reputation, and solid financial footing, they are a company we’re proud to call our partners in creating a Total Energy Strategy to boost your operational efficiency, manage your costs, and increase your profits!. The first step to determining if there is a cost effective opportunity to increase your energy efficiency is to conduct an audit. Please contact me if you are interested in exploring this further.

You can see the Century Energy ad on page 15 of this issue.

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Food Industry News® July 2018

TRAVEL With Valerie Miller

DESTINATION: WISCONSIN DELLS, WISCONSIN Getting There: Drive –approximately 188 miles from Chicago Amtrak Train “Empire Builder” leaves from Chicago Union Station

You won’t hit every pitch; keep swinging a little harder and aim for accuracy to score a run.

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New Avery Trackers Cut Time, Waste

At the National Restaurant Association Show in Chicago, Avery Dennison introduced four new Freshmarx products that take the headaches out of day-to-day operations and government compliance issues.

Freshmarx® Nutrition: Handlabeling your grab-and-go food is cumbersome and increases the risk for error. The Nutrition system, supported by ESHA Genesis R&D® Food Formulation Software, replaces the need for manually entering data and instead imports nutrition information for ingredients and products straight to the Freshmarx® Tablet or Freshmarx® 9417+ for easy labeling.

Freshmarx® Tablet System: A hard-working tablet with an Avery Dennision portable printer that allows your back-of-house staff to label food, train employees, calculate nutritional components and figure out which food items can be donated and which need to be tossed. This all-in-one tablet system keeps everyone—and everything—on track and can be moved to different areas of the kitchen and prep areas as needed.

Freshmarx® Food Donate and Waste: It’s a tedious process to figure out how much inventory was not used. This new application allows restaurants to be compliant with labeling the extra food so donation is an option vs waste.

Freshmarx® Task Tracker: Give employees a way to track what’s finished and what still needs to be done—from cleaning and food prep to inventory management.

The Task Tracker is a cloud-based checklist that stores information and analyzes data, also allowing tracking of health code compliance.

Wisconsin Dells is a city in south central Wisconsin.

The Wisconsin Dells community is made up of the city of Wisconsin Dells and the Village of Lake Delton. It is known as the “Water Capital of the World”. This is a family fun tourist destination. Lodging includes campgrounds, cabins, motels, hotels and resorts with waterparks.

Kalahari Resorts & Convention Center delivers a “world Away” waterpark and conference experience. The authentically African-themed Kalahari Resort in Wisconsin Dells is privately owned by the Nelson family and home to America’s largest indoor waterpark. They also have resorts in Sandusky, Ohio, the Poconos Mountains and a new location planned for Round Rock, Texas. For more info visit-kalahariresorts.com Activities/Tours Dells Boat Tours – 2 hour Upper Dells scenic tour along the Wisconsin River Dells Lumberjack Show – a blend of age old lumberjack competitions and extreme sports entertainment. Next door to the show is Paul Bunyan’s Cook Shanty. Take the family there for a lumberjack meal Lost Canyon Horse Tours – tour through a magnificent mile of cliff walled gorges, in comfortable, yet quaint horse-drawn carriages which carry 15 passengars Original Wisconsin Ducks – journey on an amphibious vehicle used during World War II. These restored ducks, travel by land and water on trails tucked away among the natural beauty of Wisconsin Dells Tommy Bartlett Show Ski-Sky-Stage - Tommy Bartlett Show on Lake Delavan is a 90-minute live show of fast paced waterskiing and breathtaking thrill acts Tommy Bartlett Exploratory – offers more than 175 hands-on activities that deliver into science, virtual reality, technology and good old-fashioned, brainteaser fun Other activities include; go karts, golf, kayaking, rock climbing, zip lining and the list goes on and on.

There’s always time for shopping, visiting a museum, taking a trolley tour or spending some time at a spa.

Wisconsin Dells has so much to offer. It’s all about having fun. For more info visit –wisdells.com or travelwisconsin.com

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