Food Industry News June 2015 web

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JUNE 2015

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Barbecue Trends 2015

Gear up for BBQ with these tasty trends for the summer.

■ Mixing regions – From authentic Texas to North Carolina pitmasters, BBQ enthusiasts are mixing it up with regional versions of their favorite smoked meats.

■ Healthy BBQ - Bourbon Brothers Holding Corp.

(5 new units in 2016) will “defy typical wheat, starch, and carbohydrate-dense options to offer foods that fit into a wide range of diets—from Paleo and Atkins to gluten-free.

■ Mixing whiskey and BBQ - Teaming whiskey and barbecued meat is nothing hardly novel. But blending the two flavors into a culinary dish takes it to the next level.

■ Meat-eaters haven - More barbecue is consumed inside and outside Lambeau Field than most other places in the world. Chef Heath Barbato and his team at the home of the Green Bay Packers serves one ton—(2,000 pounds)—of brisket every game day.

The brisket, along with pulled pork, smoked chicken and turkey, are used to top items like brats, hot dogs and nachos. – Adapted from restaurant-hospitality.com

JUNE 2015

PATIO OPENS 6TH LOCATION

The Patio Restaurants, celebrated nearly four decades by opening their sixth location in Aurora, Illinois.

In an area that prides itself with the best ribs in America, the Patio built their reputation as “Chicagoland’s finest barbecue” with a philosophy of quality, value, exceptional service and concentrating on doing barbecue well.

Their award-winning ribs are served traditional style, flame-seared with Patio’s signature sauce. Patio’s other favorites include a BBQ pulled pork sandwich, BBQ beef brisket sandwich and BBQ pulled turkey.

Patio’s owner John Koliopoulos began his legacy in 1977 with the opening of the first Patio Restaurant in Bridgeview, Illinois. His vision was to build a restaurant that serves quality food, specifically his deli-

cious barbecue baby back ribs.

John came up with the name of the restaurant “The Patio” as he stared at his new establishment

situated between two apartment buildings, realizing that a patio was the perfect description for his space where people could relax and dine comfortably. The Patio was born.

The Patio’s other locations include: Bollingbrook, Bridgeview, Darien, Lombard and Orland Park, Illinois.

The family-owned business also sells and ships their ribs and sauce online, nationwide.

Chipotle Adds Deliveries to 67 Cities Chipotle will begin delivering in 67 cities including Chicago, New York City, Miami, Los Angeles, Washington D.C. Seattle and Dallas. The smartphone app, Postmates will be their third-party delivery service. The charge for the burrito-to-frontdoor convenience can range anywhere from $5.00 to $7.99. This news coupled with a recently announced price increase for some menu items, means Chipotle may begin to burn a real hole in your pocketbook. – Adapted from Chicagoist.com

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UberEATS Delivers Lunch

Chicagoans can now order more than just rides from Uber – the popular ridesharing app has launched a new program that will deliver food to customers too.

UberEATS launched in the Chicago market to bring busy workers lunch weekdays from 11 a.m. – 2 p.m.

“Chicagoans can use their Uber app to request lunch from the most popular, iconic restaurants in the city — no standing in line, no waiting for a table, just a tap of the app and lunch is on its way,” their website states.

The UberEATS curated menu changes daily, and will kick off with an inaugural menu from Rick Bayless’ popular XOCO, Freshii, County Barbeque, Doc B’s, DMK Burger Bar, and other favorites.

“Like requesting a ride via Uber, UberEATS offers real-time order tracking and effortless automatic payment through the app. Enjoy food from Chicago’s most popular local restaurants brought to you faster than any other delivery service - 10 minutes or less,” an Uber spokesperson said in a statement.

UberEATS is available Monday through Friday for lunch between 11:00 AM – 2:00 PM. If ordering with other people, you can easily share the The New England Journal of Medi- cost using the Fare Split feature. cine reports that 9 out of 10 docUberEATS delivery is a low flat $3 fee for each tors agree that 1 out of 10 doctors order, regardless of how busy it is. No need to is an idiot. –Jay Leno tip, but thank your driver with a good rating.

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Boston’s Frank Pepe Pizza Turns 90 In 1925, Frank and Filomena, two Italian immigrants, opened a bakery with a coal-fired oven.

They began selling bread out of a cart. Bread turned into pizza and in 1937 they bought the neighboring business to start Frank Pepe Pizzeria, now known as their flagship; both are still booming with business today; the bakery is now named Frank Pepe’s The Spot.

With seven locations and an eighth on the way (Boston), Frank Pepe Pizzeria welcomes their 90th anniversary this year along with the designation, “#1 pizza in America,” as stated The Daily Meal.

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Food Industry News® June 2015

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POSTMASTER: Send address changes to Food Industry News, 1440 Renaissance Drive, Suite 210, Park Ridge, IL 60068-1452. ___________________________ For advertising or editorial information, call

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*Minimally processed. No artificial ingredients. **Federal regulations prohibit the use of hormones in pork.

Millennials Not Tied to Homes The American Dream may include owning your own home, but lots of millennials aren’t in the market. According to data from the Demand Institute, only one in four own a house, and another survey

by EliteDaily and Millennial Branding found that 59 percent of them would rather rent than own, and only one in four said they’re likely or certain to buy a house in the next five years.

Among their reasons, six in 10 millennials don’t think they can afford to buy a home; many don’t want to feel tied down to one location; and many get married and have children later in life than earlier generations.

KFC Gets Financial Boost

Yum Brands will spend $185 million over the next three years to help KFC franchisees in the U.S. remodel, upgrade kitchens and advertise, as part of a deal that gives the parent company control over domestic marketing. The brand has rebounded in the U.S. after several years of slower sales, booking a 7% same-store sales rise in the first quarter.

– Adapted from Entrepreneur online

CHICAGOLAND’S LARGEST SELECTION OF GENUINE PARTS!

Prepare for Higher Produce Prices Restaurants and grocery retailers in Pittsburgh and the rest of the country may see produce prices rise this summer, as drought-stricken farmers in California cut production and pay more for water. The state is the country’s main supplier of several nuts, fruits and vegetables including avocados, grapes, olives, peaches, raspberries, strawberries and lemons.

– Adapted from the Pittsburgh Tribune-Review

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14 Amazing Psychology Facts Everyone Needs To Know

1. Your favorite song is likely associated with an emotional event.

You and everyone else links common things to trigger their memory; music is associated with numerous memories.

2. Music impacts your perspective. A study at the University of Groningen showed that music has a dramatic impact on your perception.

3. The more you spend on others, the happier you are. According to various studies, we retain the joy of helping more than monetary gain.

4. Spending money on experience instead of stuff also makes you happier. Collect memories not things.

5. Kids are more high strung today than the average psych ward patient in 1950. Which is pretty scary but not surprising. About half the human population now suffers anxiety, depression, or a sort of substance abuse.

6. Certain religious practices lower stress. “The American Psychiatric Publishing Textbook of Mood Disorders” shows that people who engage in meditation and prayer religiously are less stressed out.

7. Money does buy happiness, but only up to $75,000 a year. For the average American, $75k a year

Food Industry News® June 2015

buys happiness. It liberates you from poverty and gets you what you need in life.

8. Being with happy people makes you happier. This should come as no surprise. When surrounded by positive stimulation, plants grow (sunlight) and people feel balanced and healthy.

9. 18 to 33 year olds are the most stressed out people on earth. Family, education, work, it can all be pretty stressful.

10. Convincing yourself you slept well tricks your brain into thinking it did. Thus giving you more energy. They called it “placebo sleep”.

11. Smart people underestimate themselves and ignorant people think they’re brilliant. It’s called the Dunning Kruger Effect, it’s real, and just go on Facebook and you’ll see what I’m talking about.

12. When you remember a past event, you’re actually remembering the last time you remembered it. This is why our memories fade and distort over time.

13. Your decisions are more rational when thought in another language. A university of Chicago study showed that Korean citizens who thought in foreign languages reduced their overall bias.

14. If you announce your goals, you’re less likely to succeed. It’s true. Tests since the 1930’s have pretty well proven it.

– http://higherperspectives.com

7 Things You Should Stop Expecting From Other People

1. Expecting them to agree with you. You have a right to your opinions, and others do, too. Respect differences; it builds diversity. That’s valid; you don’t always have to agree with them.

2. Expecting they respect you no matter what. What’s really important is respecting yourself. If other people don’t respect you at all, forget about them. There are plenty of people who do.

3. Expecting them to like you. Cherish the people in your life who do like you, and like them back!

Beat Depression with Spices?

It’s possible. Some of the most common treatments include St. John’s Wort, 5HTP, SAMe, L-Theanine, Vitamin D3, B-vitamins and Fish Oil. Turmeric that adds the beautiful yellow color to your curry dishes and mustard and has been used in Ayurvedic medicine for a wide range of conditions, illnesses and disorders for more than 4,000 years and in China from 700 A.D. Curcumin, which is turmeric’s active ingredient, has been tested on animals and has shown effective improvement over depression in the animals.

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4. Expecting them to be who you want them to be. Respect people as they are; chances are they’ll like you quite a bit more.

5. Expecting that they know what you’re thinking at all times. Your friends aren’t mind readers. If something bugs you, tell them, or just let it stay silent.

6. Expecting them to change for you. They won’t. Ever.

7. Expecting them to always be fine with what you’re doing. Friends without opinions are mythological: they don’t exist. Expect opinions.

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Food Industry News® June 2015

National News

Correcting your own demons means choking off the destructive ones and nurturing the brilliant ones.

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McDonald’s plans to put bigger burgers on the menu. A trio of sirloin thirdpound burgers will be available for a limited time. Chanticleer Holdings, which operates or franchises more than 400 Hooters restaurants, has been acquiring small burger concepts beginning with the 2013 purchase of fiverestaurant American Roadside Burgers.

Since then, the company has snapped up The Burger Company, BGR: The Burger Joint and BT’s Burger Joint, and its expansion plans will focus on international and U.S. markets, said CEO Mike Pruitt. - BurgerBusiness. com New, lesser-known brands in the natural, gourmet and organic spaces are crossing into the mass market so quickly that in three to five years they could be generating revenues up to $500 million, according to Boulder Brands CEO Steve Hughes. Hughes said retailers such as Whole Foods are replacing lost sales of legacy products by stocking brands such as EVOL, Udi’s Gluten Free and Earth Balance, which appeal to millennials. - FoodNavigator.com Bai Brands has sold a $15 million minority stake to Dr Pepper Snapple Group, following a distribution deal signed by the beverage companies in 2013. Bai CEO

Colorful Organza Glass Sauce Cups from American Metalcraft feature organic edges that give each sauce cup its own unique look. Organza Sauce Cups are available in red, blue, white or black decorative glass. They, too, come in two styles – a 2 ½ oz. round and a 2 oz. square.

Ben Weiss anticipates the company will sell $125 million to its distributors in 2015.

- BevNet.com Lake Michigan Shore Wine Trail celebrates its 10th annual Lake Michigan Shore Wine Festival on Saturday, June 20 at Weko Beach, Bridgman, Michigan. The 606 park and trail system is more than a decade in the making. June 6th is the opening date. The 606 takes Chicago’s legacy of great parks to new heights. The growth of fast-casual chains such as Chipotle and Panera Bread have forced casual dining operators to change their business practices to stay competitive. Italian eatery Romano’s Macaroni Grill recently opened Romano’s Kitchen Counter, a small dining space within the restaurant which offers less expensive meals served quickly for the timeand cash-strapped consumer. - The Dallas Morning News

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Food Industry News® June 2015

TRAVEL with Valerie Miller

DESTINATION: KEY COLONY BEACH, FLORIDA

Coffee and Booze: The Genetic History

Researchers at the Coffee and Caffeine Genetics Consortium (presumably located right near a Star-

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bucks somewhere) have identified six genetic variants that affect our taste for coffee and caffeine,

as well as our response to it. Two of these variants may influence the positive effects of caffeine on people. The discovery may help physicians advise people on increasing or decreasing their caffeine consumption for better health.

We may have developed the ability to process alcohol long before anyone brewed that first keg of beer. Scientists at Santa Fe College in Gainesville, Fla., studied a set of genes related to the enzymes that break down alcohol, and found evidence of a mutation 10 million years ago that enabled our ancestors to safely consume spoiled and fermented fruit on the ground when other food was scarce. This coincides with the days when tree dwellers began moving to the forest floor to live. So did the ability to tolerate booze lead to the rise of human civilization?

Getting There: Fly/Drive n Flights out of Chicago O’Hare into Miami or Key West on American, Delta and United Airlines n Flights out of Chicago Midway on Delta Airlines n Rent a car or shuttle service is available at both airports upon arrival n If you fly into Miami it is approximately a 2 ½ hour drive, 108 miles to Key Colony n If you fly into Key West it is roughly an hour and 15 minute drive, 52 miles to Key Colony The Florida Keys lie along the Florida Straits dividing the Atlantic Ocean to the East from the Gulf of Mexico to the Northwest and defining one edge of Florida Bay. Key West is the southernmost tropical city in the United States and is just 90 miles from Cuba. Key Colony Beach is located in the heart of the Florida Keys at Mile Marker 53.5 on U.S. Highway -Overseas Highway. Driving along the coast highway is a tranquil and beautiful drive Activities: Enjoy biking, golfing, tennis. Walking paths and jogging paths can be found throughout the town.

Water sports include: scuba diving, kayaking, parasailing, snorkeling, and swimming with the dolphins Boat rentals, boat tours, nature excursions and sunset cruises are offered.

Fishing – They offer some great deep sea fishing.

Charters are available at the Key Colony Beach Marina. Main Attraction Fishing Charters offers a variety of fishing tours, for more info: mainattraction.org Accommodations include condos, beach villas and small hotels My pick: GLUNZ OCEAN BEACH HOTEL & RESORT The Glunz Family offers a unique hotel located on the warm, white sands of the American Caribbean. Although their roots are running a family-owned beer distributorship in Chicago for 125 years, they are honored to preserve the legacy of providing, a distinctive family vacation oasis in the Florida Keys. Guests at the resort will enjoy the same high standards of warm hospitality and attention to detail that has earned the Glunz family its unrivaled reputation for quality.

Amenities include: Freshly renovated rooms, categories include; standard room, suites and beachfront villas. Private beach, private heated pools, fitness center and spa on the beach. Two fishing piers right on the property. Ocean tiki bar and restaurant next door. For more info, visit: glunzoceanbeachhotel.com Key Colony is a picturesque city with beautiful beaches and clear blue waters, an ideal place for anyone who loves the sun and water. You’ll enjoy local restaurants with some of the freshest seafood anywhere. Just relax!

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Food Industry News® June 2015

Leading The Artisan Bread Movement Since 1886

Leadership Tips For Elizabeth Hendrickson, founder of Quality Tree Software, preparation pays off.

Before she starts networking, she memorizes three questions that help her launch stimulating conversations.

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Pure Leaf Has First TV Ad Spot

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spot compares Pure Leaf to competitors who put “unnecessary ingredients” into their teas and highlights the

product’s “real, leaf-brewed tea.” The brand is part of the Pepsi Lipton Tea Partnership.

– Adapted from Adweek

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How To Get Anything: Ask 5 Essential Questions When you ask for something that will advance your career, ask yourself these things first: 1. Do you really want it? You’ve got to ask with commitment.

2. Are you ready to do what it takes to get this? Ask with awareness of the tradeoffs involved.

3. Do you understand all the ramifications?

If you do, ask away, without fear.

4. Do you fell this request is fair and consider yourself worthy? You have to trust your own judgment.

5. Are you prepared to persist if at first you don’t succeed? Set your expectations low as you’re going in, with the idea that you’ll need to circle back.

– Adapted from, “How To Ask For What You Want And Get It,” Iyanla Vanzant, Huffington Post; Executive Leadership

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Food Industry News® June 2015

A Record for the 7th Annual Baconfest Chicago Baconfest Chicago finished its seventh year with a sold out weekend. Over 4,500 people and 170 of Chicago’s top chefs joined together in the weekend’s festival at UIC Forum for three sessions of delectable baconinspired cocktails, craft beer and unlimited bacon treats.

Baconfest Chicago also presented $75,000 to the Greater Chicago Food Depository, an organization that makes sure no one goes hungry in the Second City.

“Seven years ago we started with only 10 restaurants and 75 guests and now have over 170 of the best chefs in the city participating. We are honored to be a part of Chicago’s culinary scene and can’t wait to start dreaming of the bacon-y goodness that will come in 2016,” said Seth Zurer, co-founder of Baconfest Chicago.

P{articipating chefs competed for the Golden Rasher Award, an award to celebrate special achievement in the bacon arts. A panel of judges gave awards for “Most Creative Use of Bacon” and “Best Front of House Presentation” to Chef Patrick Sheerin of Trenchermen with Bacon Fried Rice and Chef Craig Fass of The Bad Apple with his dish called “Gulliver’s Travels” respectively.

Sponsors and partners of Baconfest Chicago included: Nueske’s Applewood Smoked Meats, The Cooking Channel, Eventbrite, Wirtz Craft Beer & Spirits ,Whole Foods Market, ACME Hotel Company, 93XRT, Oberto Brands, Goose Island Beer Company, Revolution Brewing, Labatt Blue, Lagunitas Brewing Company, Pabst Blue Ribbon & Old Style, Lakefront Brewery, Tito’s Handmade Vodka, Koval Distillery, Ole Smoky Tennessee Moonshine, Candid Wines, Tentua Santome, and Girasole, The Fifty/50 & New Amsterdam Vodka, Scofflaw & Death’s Door Spirits, High Brew Coffee, Natalie’s Orchard Island Juice Co., Smeraldina, Big Fork Brands, Burton’s Maplewood Farm, Cabot Creamery, Fortune Fish & Gourmet, Four Eyes Handmade, Marshfield Metal, Nosh This, Salted Caramel, Wagshal’s Imports, Hall’s Rentals, Onyx, and Windy City Linen.

Founded in 2009, Baconfest Chicago features over 170 restaurants and award-winning chefs, each serving a creative bacon dish. Luxury brands, artisan bacon-makers, and bacontrepreneurs display, sample, and sell a multitude of bacon products. Mixologists and brewers sample bacon-inspired cocktails, beer and wine. To celebrate special achievement in the bacon arts, Baconfest created the Golden Rasher Awards (“the Oscars® of the bacon world”). In addition to hosting a food drive and raffle at the event, Baconfest Chicago donates a portion of proceeds from ticket sales to the Greater Chicago Food Depository.

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Milano Celebrates 100 Years Milano Bakery in Joliet, Illinois is celebrating their 100th year in business.

Founded in 1915, a tiny store front neighborhood bakery was started by Mario DeBenedetti after he came to the U.S. from Italy, settling in Lockport, Illinois.

He and his bakery survived The Great Depression of the 1930s and never stopped offering the best Italian breads for his customers.

Continuing the bakery’s success, Mario DeBenedetti II took the reins in 1966. His sons, Mario III and Darin DeBenedetti worked alongside their father for decades (He passed away in 2005) and they now run the bakery.

Three generations of family have been at the helm, improving and not compromising their high standards, and offering quality old-time goodness that has stood the test of time.

Today, family-owned Milano Bakery produces a line of Italian specialties for supermarkets, restaurants and institutions within a 50-mile radius of their Joliet headquarters.

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The Little Stuff That Drives Customers Away

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By John Graham With all the talk today about the need to create a great experience for customers, why are so many companies overwhelmed with a tidal flood of customer complaints?

Much of it is little, picky stuff. But small things get big in a customer’s mind, and the next thing you know, the customer is gone — for good. Spotting the little stuff that upsets customer is the first step. The next one is to doing something about it.

Here are examples of little stuff that drive customers crazy — and away: Counter intuitive websites. If visitors get confused when trying to navigate a website, they leave, unwilling to spend any time trying to figure it out. Websites are a marketing tool that must make sense to users.

Making excuses. “Sorry you had a problem. I gave that to my assistant to take care of….” Or, “I meant to get back to you but I was in meetings all afternoon.”

Such words inflame customer rage, and send the message that someone is disorganized, distracted or incompetent.

Companies should be an “Excuse-Free Zone.”

Slow is a killer. Amazon’s “1-click,” Apple pay, and 4-hour (or less) delivery all point in one direction: fast is never fast enough, as customer expectations go higher and higher. Slow, by whatever standard, isn’t tolerated.

Having to repeat your story. It’s not only frustrating and drives customers out of their minds, but there’s no acceptable reason why it should occur. Yet, it happens all-too-frequently. “Isn’t this information already in your computer?” a customer asks. The response is often an unsatisfactory excuse.

Being put on hold endlessly. There is nothing worse that having to hear the same words repeated endlessly: “Your call is important to us. A representative will be with you shortly.” After 25 times the voice adds, “We’re sorry for the inconvenience.” The message the customer hears is different: “My call isn’t important to you.” Customers retaliate by leaving.

Getting differing answers. “The salesperson assured me…,” says the customer when making an inquiry a week later. “Oh, we’ve never done that,” according to someone else. It raises the question, “Can I trust this company? Am I going to get what I expected?” Creating doubt drives customers away.

Food Industry News® June 2015

Putting customers on the defensive.

When they asked why something occurred without prior notice, the manager said, “We sent an email to everyone and posted the notice.” That’s how to make customers feel stupid.

A better approach may have been, “I understand how you feel if you didn’t get the email. I’ll make sure that’s corrected.”

Lack of knowledge. Even five years ago, having to deal with people who lacked knowledge was irritating, but often ignored. Today, with instant access to endless sources, customers won’t tolerate it. If customers want help, they’ll find it. Ignorance isn’t bliss; it’s lost customers.

Faking answers to questions.

Customers may not know everything, but they figure it out fast when someone makes up answers. It sounds basic, but employees should be empowered to get accurate information.

Getting passed around. After telling your story, there is nothing more aggravating than to be told, “You’ll have to talk to Martin about that. I’ll transfer you.” Then, you hear that Martin is away from his desk or helping other customers. Today, we get one shot at satisfying customers.

Inconsistency. It’s a lack of consistency that upsets customers. It applies to all types of change, from phone options, to personnel, website navigation, discounts, return policies, and product/service availability. So, prepare the way with customers before making even small changes. And, remember, customers are smart, so don’t tell them a change is to improve service. They won’t need any help in making that decision.

Not using communication options.

Whether it’s texting, a chat line, or a help line, making it convenient for customers to get information or get their questions answered, technology helps maintain customer relationships.

Also: n Making things complicated. n Not answering inquiries. n Making changes without telling customers. n Lack of follow through. n Not showing appreciation. n Ignoring social media postings.

Such examples make it clear that the little stuff that aggravates customers is a big deal.

John Graham of GrahamComm is a marketing and sales strategist-consultant and business writer. He publishes a free monthly eBulletin, “No Nonsense Marketing & Sales.” Contact him at johnrgraham.com.

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Food Industry News® June 2015

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Chicagoland News Ribfest Chicago will be happening June 12 - June 14, 2015 at the intersection of Lincoln Avenue / Irving Park Road / Damen Avenue, Chicago. Expect live music and a ton of BBQ ribs! The Taste of Randolph (June 19-21) will offer six blocks of Artisan and restaurant booths, plus three music stages for your enjoyment. Chicago Ale Fest is a celebration of American Craft beer in the heart of Chicago on June 19 - 20 in historic Grant Park. The fest will feature more than 200 beers from over 100 American Craft breweries. PROCESS EXPO and The International Dairy Show will take place Sept. 15-18 at Chicago’s McCormick Place. This co-located event will be the epicenter of processing and packaging technologies for the global food and beverage industries. Attendees will have unlimited access to the show floors, beverages and educational programs of all three co-located shows. InterBev attendees are the decision makers in engineering, R&D, production, operations, sanitation, sales and marketing, as well as CEOs, owners and corporate management. . - Star Tribune Fuller House restaurant and bar at 35 E. First St., Hinsdale, IL just opened for business. The Pilsen Food Truck Social - taking place June 6-7 on 18th St. between Throop & Racine will provide

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Enjoy music, local artisans, retailers and of course food trucks for the Pilsen Food Truck Social— Saturday & Sunday, June 6th & 7th 2015 from 11am-10pm on 18th Street between Racine and Throop in Chicago’s Pilsen neighborhood. Picture source: pilsenfoodtrucksocial.com

around 25 food trucks.

An optional $20 sampler ticket will get you sample sizes of mobile delicacies. A recent article by Nation’s Restaurant News cited Dove’s Luncheonette in Chicago as one of it’s “Trending Tables” restaurants that are currently hot right now. According to NRN, the idiosyncratic Wicker Park favorite matches a cozy, traditional diner atmosphere with an unlikely and unusual cuisine: southerninspired Mexican. - nrn.com Hyatt Hotels Corporation opened a new Hyatt Centric Hotel at 100 W. Madison in Chicago.

Hyatt Centric is a new, full-service lifestyle brand hotel designed for business and leisure travelers. It will deliver on the brand’s mission of putting its guests at the center of the action in the best destinations.

Barcocina, a lively, modern Mexican-inspired restaurant opened at 2901 N. Sheffield with Chef Matt Williams at the helm.

Italian Beef That Makes Chicago Proud Now your customers can offer Chicago-style Italian beef that’s been made using a process that we’ve perfected over decades. After 34 years of preparing Italian Beef for some of Chicago’s most successful chains, we are now offering USDA Choice Italian Beef products to food service operators and distributors.

Joey’s Italian beef is slow-roasted USDA Choice beef with gravy made from beef and natural flavors. From Joey’s All-Natural whole roasts to hand-sliced products with gravy, Authentic Brands has an option that will do Chicago and you proud.

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More consumers are ordering wine when dining out, but many will stick to familiar brands they recognize from retail shops, according to research from Technomic.

“Consumers today are intrigued by wine, and onethird report ordering wine more often in restaurants and bars,” said Senior Director Donna Hood Crecca. “The marketplace is so crowded with brands, varietals and styles, however, that it can be overwhelming.”

– Adapted from Restaurant-Hospitality.com

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Food Industry News® June 2015

2015 Nightclub & Bar Show

The Nightclub & Bar Show 30th Anniversary event took place from March 30-April 1 at the Las Vegas Convention Center. Nightclub & Bar Show is the world’s gathering place for the nightlife industry to exchange ideas and innovations, pushing the boundaries of this exciting and riveting business.

Over 700 innovators showcased the latest in the bar and nightlife industry across categories like spirits, beer, wine, POS solutions, bar equipment, furniture, lighting and sound, technology and media applications, gaming, security and more. Top industry sponsors included Bacardi, Diageo, Heineken, ADJ, Anheuser-Busch, Spike Bar Rescue, Beam Suntory, Jon Taffer’s Bar HQ, Blue Moon, Constant Contact, Elation, JTI, MillerCoors, E & J Gallo Winery, Rums of Puerto Rico, Sammy’s Beach Bar Rum, Samuel Adams, Smart Bar Products, Southern Wine and Spirits of Nevada, TouchTunes, Starbuzz Tobacco and WynnSocial.com.

Attendees enjoyed keynotes from Jon Taffer, President of Nightclub & Bar Media Group and host and executive producer of Spike’s Bar Rescue, Steele Platt, Yard House founder, and entrepreneur and world-famous skateboarder Tony Hawk. The presentations gave show-goers insight on how they can achieve their entrepreneurial goals and successfully run their businesses.

Other show highlights included the United States Bartenders’ Guild Shake it Up Flair and Classic competitions, where bartenders and mixologists from all over the country showcased their skills. For the firsttime ever, XS Nightclub offered an intensive half-day educational bootcamp experience that shed light on how the club functions seamlessly from their customer service platform and floor operations, to beverage and bar management strategies. Guests at the workshop learned invaluable information that will last a life time. Conference sessions such as “How to Be an Effective Bar Manager,” “Going Beyond the Recipes of Modern and Classic Cocktails” and “Moneymaking Menu Engineering” provided attendees with the industry’s latest training techniques and skills led by well-known experts in the industry.

The 2016 Nightclub & Bar Show is scheduled for March 7-9, in Las Vegas. For the latest Nightclub & Bar Show news, updates and videos visit ncbshow.com.

Nestle’s Strategy to Stay on Top In the face of the mergers that created companies such as Kraft Heinz Co. and Jacobs Douwe Egberts, Nestle is developing strategies to maintain its top position in the global food industry, the company announced Thursday. Nestle has already sold underperforming businesses such as PowerBar and plans to maximize its scale with the formation of a new executive board to oversee global corporate support functions. – Adapted from Reuters

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Food Industry News® June 2015

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Barrel-Aged Stiegl Beer

Barrel-aging allows a brewery to roll out smaller-batch beers more in line with American craft beer trends. Stiegl Ferdinand, the newest beer in the brewery’s Vintage series, Tending bar for 12 is now available in limited quantihours and making ties in Illinois, Wisconsin, Michigan, more than 500 cockIndiana, Ohio, Minnesota, Iowa, Mistails a night requires souri, Arkansas, and Florida. The stamina and strength, beer demonstrates both Stiegl’s legtwo things BDK Resacy and its foray into new waters: taurant & Bar barFerdinand’s base beer is an impetender Kevin Diedrich rial alt, a traditional copper-colored sought when he began German ale from Dusseldorf. But researching and creatthat historic style gets a twist couring a plyometrics regitesy of four months in barrels from men to stay in shape Martinique that previously held for his demanding rum and cognac. At 10%, the beer job. He eats a healthy, isn’t one you want to crack open yet: Right now, the protein-packed diet of flavor is predominantly honeylike sweetness with a small meals during the fairly harsh, rum-laced swallow. It has the potential day for constant fuel to mellow over time, smoothing out and quieting and uses a compresdown into a more complex sip. sion sleeve to relieve And it’s not just Stiegl. Norkus also cites Ausmuscle tension and tria’s Hirt brewery (maker of Hirter beers) as an stress during his shift. old-guard German brewery that’s pushing the – Adapted from The Wall Street Journal “Call MaCkay Right away!” boundaries of its traditional lineup with some sour beers coming down the pipeline. “Part of it is There’s only one keeping up with the Jones of the American marcorner of the ket,” Norkus says. “But there’s also a transition universe you can in the family of Stiegl and Hirter of the new genbe certain ofSpecializing eration taking over.

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State legislatures across the U.S. are debating policy regarding the sale of powdered alcohol, which is expected to begin next month, and Delaware, Louisiana, South Carolina, Virginia, Vermont, Utah and Alaska have already voted to ban the substance. New Jersey, New Hampshire and Maine are currently considering bans or moratoriums on Palcohol until studies can be conducted to determine its effects on public health and safety. – Adapted from The South Jersey Times

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Chef Profile Jeff Malloy Il Forno Cafe & Trattoria 358 Princeton Hightstown Rd. West Windsor, New Jersey Birthplace: Summit NJ Current position: Chef Owner First foodservice job: Dishwasher Favorite food: Shrimp cocktail with cocktail sauce Awards/honors: Best Of Boston Memorable customers: Dane Edna Worst part of job: Cleaning up!

Most humorous kitchen mishap: Cleaning the fryer and refilling it and forgetting to close the valve & then doing it for a second time Favorite food to prepare: Sauces and ragus What part of the job gives the most pleasure: Pleasing the customer If you couldn’t be a chef, what would you be and why: A race car driver. Like a kitchen fast pace and control chaos Best advice you ever got was: Less is more Where do you like to vacation: Lake Winnipesaukee, New Hampshire

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Kroger, Safeway and other traditional supermarkets dominate mass merchants like Wal-Mart and Target in food sales through their customer service, competitive pricing and added health and wellness items, Brian Sozzi writes. Kroger logged double-digit sales growth in several categories last year, and its private-label Simple Truth line reached $1 billion in sales in less than two years, while sales of Safeway’s Open Nature organic brand soared 42% in 2013 to reach about $200 million. – Adapted from TheStreet.com

The National Restaurant Association is the leading business association for the restaurant industry which comprises 990,000 restaurant and foodservice outlets and a force of more than 13.5 million employees.

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Food Industry News® June 2015

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AROUND CHICAGO With Valerie Miller COLLETTI’S

Founded in 1946, this fourth generation family business is still going strong. Talking to Rick Colletti who is the third generation of the business, I understood what has kept them in the game. His philosophy is to keep changing with the times, try something new and keep up with the trends while staying true to what you are known for and do best. He describes his restaurant as a “Food Factory” since they run a full- service restaurant/bar, host private parties and banquets, offer carry out and have a huge pizza delivery business, along with off- premise catering. They have two fullservice working kitchens on property.

Rick has also created his own “Annual Ribfest which starts Father’s Day-June 21st and runs until July 4th offering a special menu featuring their signature ribs.

The restaurant is versatile. With four different rooms, they can accommodate any function or private party from casual to exceptional. The Great Room can host up to 150 guests, the North Room can host up to 70, the South Room can accommodate up to 70 and the Chicago Room can host up to 60. Dining options include family style, individual plated, casual and signature buffets, pizza banquets and cocktail parties.

In the past six months they just completed remodeling the place. The new dining room is fresh and the bar area is comfortable with lots of open space and windows overlooking the patio where live entertainment is offered.

On the menu they offer Italian and American dishes which include homemade soups, salads, sandwiches, burgers, seafood and flatbreads.

Pizza is definitely one of the house specialties, so order one as your appetizer. The thin crust is my favorite; light and crispy and not too heavy on the sauce. They are known for their ribs and steaks too. Italian entrees include Nonna’s Lasagna which is made with Italian sausage & meatballs, Veal Milanese, Chicken Parmesan, Rigatoni Chicken Marsala and Cheese Ravioli. They offer good quality food at reasonable prices.

Colletti’s started out as Mexican Restaurant called El Centro because of its location at Central and Elston Ave. in Chicago.

Colletti’s is located at 5707 N. Central in Chicago, Illinois and they have plenty of parking.It’s open for lunch and dinner. For more info log on to collettis.com 1946 (THEN)

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‘My therapist told me the way to achieve true inner peace is to finish what I start. So far I’ve finished two bags of M&Ms and a chocolate cake. I feel better already.’ Dave Barry

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Food Travel Summit Recap

Uniting industry leaders who shape key food travel trends across the world, the Online Food Travel Summit took place on Thursday, April 9th and Friday April 10th, attracting hundreds of global visitors from 24 countries. Eight interactive sessions, led by leading food travel visionaries illuminated important trends, insights and strategies critical to jump-starting new food travel businesses and strengthening existing food travel operations. Concluding the series was an entertaining session led by BBC news caster, Adnan Nawaz.

“We far exceeded our expectations with the first Online Food Travel Summit,” said Kim Morrison, Event Manager for the World Food Travel Association. “The delegates loved the format. We’ll definitely do it again.” Association Executive Director Erik Wolf summarized the success as follows, “Delegates don’t have the time or money to travel far distances without a clear and substantial return on investment. The online format is perfect for those seeking education. We were amazed at how successful the first online summit was.”

Topics presented at the Summit ranged from “Understanding the Power of Peer-to-Peer Dining” to recognizing the benefit of “Sustainability in Food Tourism,” to building up “Emerging Markets as new Foodie Destinations,” and beyond, allowing for a truly interactive forum, fostering strong attendee engagement and praise.

A complete list of speakers and topics included: Crafting a Foodie Destination, Margaret Jeffares, Executive Director, Good Food Ireland www.goodfoal Food & Travel Trends, Adnan Nawaz, News Presenter, British Broadcasting Corporation, www. bbc.co.uk. Anyone wishing to order recordings of the sessions may do so at www.WorldFoodTravel. org/OFTS

Opportunities for Ethnic Product Sales

International Chinese Protein Beverage Purchase The Coca-Cola Co. will acquire Chinese protein drink maker Xiamen Culiangwang Beverage Technology Co. for about $400 million, according to a statement from the Atlanta-based

june 17-24.indd 18

company. The drinks are made with plant-based proteins such as green and red beans and sold under the brand China Green. “China is an important growth market for us and this investment complements our beverage offerings there,” said Petro Kacur, a spokesman for Coca-Cola. – Bloomberg

Multicultural food marketers who target consumers only from the demographic of products’ origins are missing out on a bigger opportunity, especially when it comes to the rising popularity of Latin products across all groups of consumers, studies show. Marketers whose messages emphasize how different consumer demographics can fit multicultural products into their daily lives will be most successful in capitalizing on the popularity of Latin and other popular ethnic flavors. – Adapted from

Progressive Grocer

The final forming of a person’s character lies in their own hands.

— Anne Frank

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Food Industry News® June 2015

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9 Signs You’re Wasting Your Life ...and How To Fix It 1. You waste time doing things you shouldn’t be.

2. You complain a lot.

Complaining is an easy way to make it feel like you’ve gotten it off your chest, but we’re most likely to complain about things we believe are out of our control. The next time you start complaining about something, think about what you can do to fix that situation for yourself.

3. You don’t take the time to feed your mind.

Learn a word in a new language. Read a book for fun. Sign up for a wordof-the-day email newsletter. Read a random wikipedia article every day.

Stimulate or stagnate: your choice is yours.

4. You feel negatively about your life. If you don’t like your job, if you’re unhappy with your marriage, if you hate where you live, CHANGE IT. 5. Things are just uninspiring for you. Charles Bukowski once wrote: “My dear, find what you love and let it kill you.

Let it drain you of your all. Let it cling onto your back and weigh you down into eventual nothingness. Let it kill you and let it devour your remains.

For all things will kill you, both slowly and fastly, but it’s much better to be killed by a lover.”

6. You have no goals or plans for the future.

Make some small goals for yourself. Then maybe make some big goals for yourself. Figure out what it is exactly that you want to do.

june 17-24.indd 19

7. The people around you don’t challenge you or help you grow. It’s not the responsibility of your friends to push you harder and help you discover your true self, but it doesn’t hurt to have a few people in your life that match the intensity you’d like to achieve.

8. You spend money on things that don’t really matter that much.

Are you constantly spending money on things that don’t really matter all that much?

New video games, electronics, subscription channels, new this, new that? It could be that you just like new stuff but more than likely, you are trying to find fulfillment through things.

9. You don’t let yourself sleep enough. It’s a small form of selfdestructive behavior.

Inadequate sleep breeds an inability to process information, to make fast decisions and to function the way you’re supposed to. It weakens your immune sys-

tem and can affect your cognitive abilities as well as emotional well-being.

Depression breeds on a weakened body and spirit. Make yourself set

up a routine for going to sleep: Wind down, line up what you’ll need for the morning, and limit TV or in-bed distractions.

There have been many

more people who’ve walked in your shoes; change requires making small, often tough, steps.

Your “next act” can lead to your next big thing.

5/13/15 11:46 AM

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Best Beach Awards

According to The Travel Channel, here are the “Best Beach Awards” for 2015 (in alphabetical order by category title): ■ Best Beach for Adventure: Praia do Futuro Fortaleza, Brazil ■ Best Beach Bar: VICE also known as Nissakia Surf Club - Artemida, Greece ■ Best Beach Boardwalk: Coney Island, N.Y. ■ Best Exotic Beach: Ilhabela, Brazil ■ Best Family Beach: Seaside, Fla. ■ Best Party Beach: La Barra - Punta del Este, Uruguay ■ Best Romantic Beach: Little Dix Bay - Virgin Gorda, British Virgin Islands ■ Sexiest Beach: Miami, Fla. ■ Best Unusual Beach: Red Beach - Santorini, Greece ■ Best Beach You Haven’t Heard of Yet: Lake Atitlán - Guatemala

A cup of coffee or tea helps many people wake up in the morning, but they may also have For more details on the “Best Beach Awards” for 2015, go to: http://www. health benefits later in travelchannel.com/interests/beaches/articles/best-beach-awards-2015 life, according to recent research reported in Scientific American.

One project by the National Institutes of Health studied the relationship between different kinds of beverages and depression, and found that coffee consumption was associated with slightly lower rates of self-reported depression. A Chinese study found that adults who drink tea on a regular basis had a smaller risk of depression.

Other research suggests that caffeine may play a role in preventing cognitive decline, but To celebrate the launch of new Campbell’s Organic soup, Campbell partthe evidence remains nered with Sperling’s Best Places for the nation’s most organic cities.

– Family Features inconclusive.

Organic Eating From Coast to Coast

Take This ‘Double Your Money’ Test

Doubling your money doesn’t take magic, just time. The “rule of 72” can tell you how much time, based on the specific interest rate. Simply divide 72 by the interest rate you’re looking at. For example, if an investment offers an interest rate of 6 percent, then 72 divided by 6 tells you that you’ll need 12 years to turn five dollars into 10.

The equation also allows you to evaluate whether an investment opportunity really will double your money within a specific time frame. If someone offers to double your investment in 12 years, divide 72 by 12. The interest rate you arrive at is 6 percent. This lets you assess offers quickly so you can decide where to put your money.

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Lou Malnati’s Opened 41st Location in Lincoln Square

In 1971, Lou Malnati’s Pizzeria (www.LouMalnatis. com) opened their first restaurant on Lincoln Avenue in Lincolnwood. On Monday, May 4, the family owned business opened their 41st location just four miles down the road at 4340 N. Lincoln Ave. in Chicago’s iconic Lincoln Square/North Center community.

“We are pleased to bring Chicago’s best deep dish pizza to the Lincoln Square and North Center neighborhoods,” said Marc Malnati, owner of Lou Malnati’s. “Our newest location puts us in the heart of a vibrant neighborhood and we are excited to be part of the community.

This also fills a void we’ve had between our Lincolnwood and Lincoln Park service areas for far too long.”

Located just south of the Old Town School of Folk Music, Sulzer Library and Welles Park, the newest Lou Malnati’s positions itself as a key member of the Lincoln Square and North Center communities. As part of the company’s ongoing commitment to the Chicagoland area, this location will offer a variety of programs to support qualifying local charities and schools.

The new location adds 100+ jobs to the community.

It seats 172 people. Carryout, delivery and catering services are offered as well.

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Beat the (Spicy) Heat with Low Alcohol Wines Spicy dishes should be paired with low-alcohol wines, since alcohol can spread the capsaicin from chilies, writes Bill St. John, who recommends pairing Swiss chard and chicken wraps featuring jalapeno, cayenne pepper and chipotle salsa with an Italian Maculan Pino & Toi 2013, an Erath Pinot Gris from Oregon or a 2011 Chateau Leboscq from Bordeaux, France. – Adapted from Chicago Tribune

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Food Industry News® June 2015

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Gluten-Free Fine Dining

Chefs Mark Ladner and Thomas Keller have dedicated themselves to creating a wide variety of gluten-free dishes for diners who suffer from gluten intolerance or celiac disease or who just want to avoid the protein. Keller produces gluten-free flour that Ladner uses to make fresh pasta that tastes just as good as the original dishes without sacrificing flavor or texture. – Adapted from Grub Street

Millennials Still Prefer to Shop on Computers

Millennials distinctly prefer to use computers rather than smartphones or tablets to buy products online even though they use their mobile devices to research prices while in stores or in preparing to shop, eMarketer says, citing a pair of surveys. Marketing consulting firm Annalect found in a September 2014 survey that 82% of millennials use mobile devices inside stores but only 40% actually shop on their phones.

– Adapted from eMarketer

Food Tank’s picks: Apples of Uncommon Character: Heirlooms, Modern Classics, and Little-Known Wonders by Rowan Jacobsen.

Jacobsen reveals there are more varieties of apples than many of us ever imagined existed. This book describes 123 heirloom apple varieties and the many ways each variety can be used. It also includes a guide for buying and growing your own apples.

Depolarizing Food and Agriculture: An Economic Approach by Andrew Barkley and Paul W. Barkley. Barkley and Barkley investigate a variety of topics in this book including industrial versus sustainable agriculture; conventional versus organic production methods; and global versus local food.

The authors propose a diverse set of solutions to reduce divisions and promote social wellbeing for the planet.

Mastering my Mistakes in the Kitchen: Learning to Cook with 65 Great Chefs and Over 100 Delicious Recipes

by Dana Cowin. Cowin, editorin-chief of Food & Wine magazine, learns to cook with chefs including Alice Waters, Tom Colicchio, Thomas Keller, and more. This cookbook includes 100 recipes ideal for the home cook.

The Founding Farmers Cookbook by Founding Farmers. This cookbook contains 100 recipes from one of the United States’ most popular and sustainable restaurants, Founding Farmers. The recipes incorporate ingredients that can be found at the local farmers’ market and include dishes such as Yankee Pot Roast and Southern Pan-Fried Chicken and Waffles.

5/13/15 11:46 AM

Food Industry News® June 2015

Sobering Facts About Depression in the U.S.

Many people suffering from depression aren’t doing anything about it. The National Center for Health Statistics has reported that almost 8 percent of Americans say they’ve recently been depressed, and 3 percent of those indicate they’ve endured severe symptoms, including difficulty working, going to school, or participating in normal social activities.

The NCHS also reports that 65 percent of people with serious symptoms aren’t receiving treatment from a mental health professional.

Women of all ages are more likely than men to be depressed, with those between 40 and 59 years of age showing the highest rates. Poverty also appears to be a contributing factor: People living below the federal poverty line are more than twice as likely to suffer from depression, regardless of race.

Cub Foods Brings Caroline’s Carts to all locations Cub Foods, the first grocer in the Twin Cities to offer Caroline’s Cart to customers with special needs children, today announced it is bringing the one-of-a-kind customized shopping carts to all 76 Cub stores in Minnesota, as well as one store in Freeport, Ill. The new carts began arriving at stores in late March and are soon expected to be available at all Cub Foods locations. – Source: CarolinesCart.com

june 17-24.indd 23

Page 23

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Ginger has been used since ancient times in China to help digestion and cleanse the body. n Exercise. After age 30, people begin to lose muscle mass, and weight-bearing exercises become increasingly important. n Nutrition. Eat 1 cup of yogurt per day. In one study, women who ate 1 cup of yogurt per day for six months got fewer yeast infections.

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5/13/15 3:32 PM

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Food Industry News® June 2015

Community Café

Community cafes with pay-what-you-can models are gaining traction across the country, with many turning to the nonprofit consultancy One World Everybody Eats for advice and training. Operators range from independents like Denver’s SAME (So All May Eat) Cafe to big chains including Panera Bread. “Even though it’s hard, trying and challenging at times, watching someone gain some selfworth and get back on his feet is magical,” said SAME co-founder Libby Birky. – Adapted from QSR Magazine

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Meatless Dining Options Wanted

More than 60% of consumers report eating a meal without beef, pork, chicken or turkey at least once a week, driving demand for more seafood, vegetarian and vegan dishes, according to a report by Technomic. These health-conscious consumers are also demanding a wider variety of dishes, such as pasta, rice or Asian dishes, to satisfy their meat-free cravings. – Adapted from foodbusinessnews.net

Historical Ed Debevic’s Moves Out Ed Debevic’s is moving from its Chicago River North location and locating elsewhere.

The space is planned to be used for a brand new high-rise—either apartments or condos.

Since its opening in 1984, Ed Debevic’s has been a centerpiece in the Chicagoland neighborhood of River North for more than three decades. – Source: nbcchicago.com

As with most restaurateurs, increasing costs put Shaun Kanchwala in a difficult position: use cheaper ingredients, accept reduced profits, or increase prices and risk losing customers.

“If you think about it, I had no choice,” said Shaun, owner of Taylor Street Pizza in Carpentersville, IL. “Lower food quality and lose customers. Accept reduced profits and risk going out of business. I had to raise prices, but I had to do it without scaring customers away.”

A critical part of Shaun’s solution was SpellBrite, a “click together” LED signage system that looks like neon, but has none of the drawbacks. Shaun had seen other restaurateurs use SpellBrite successfully to promote their specials and unique offerings. “You can’t miss the signs – they grab your attention.”

To launch the price increase from $5 to $5.50, Shaun bought a SpellBrite sign that said “ANY 2 SLICES $5.50”. The cost was under $320, much less than quotes he received for a comparable neon sign. Since SpellBrite is modular, if costs changed or Shaun wanted to test other promotions, he could easily change the price on the sign or the entire message.

Shaun was ecstatic with the results: unit sales did not drop, they actually increased over 10%. “A bright sign with a compelling message really does pull in more customers. The price increase of 10% plus the unit sales increase of 10%+ led to an increase in slice revenue of more than 20%, and most of this went to the bottom line. The draw for slices also increased sales of other food and beverage items. The sign paid for itself within weeks. We definitely will buy SpellBrite signs for all 10 of our stores.”

SpellBrite LED signs are a product of Chicago-based iLight Technologies. For more information visit www.SpellBrite.com or see the back page of this magazine.

SpellBrite is modular - You can make any sign and change it any time.

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Food Industry News® June 2015

Page 25

Dining With

Ms. X June 2015

ALPinE BAnQUEtS 8230 S. Cass Ave. DARiEn, iL 630-964-4154.

Owned and operated by the same family for the past 20 years. They specialize in weddings and offer a lot of options for other parties, including baby showers, Quinceanera, Sweet 16, and corporate events. The food and service there was excellent. The room was beautiful. They have received great reviews on Weddingwire.com/couples-choiceawards.

BinnY’S BEVERAgE DEPOt 975 Rand Rd. LAKE ZURiCh, iL 847438-1437. The selection of wine, beer and spirits here is endless.

You get an education browsing and reading the labels on their products. There are so many kinds of beer to choose from. I picked up something unique called Wells Banana Beer which was quite tasty.

I also got a bottle of Veuve Clicquot which is my favorite champagne.

I found their prices to be very reasonable. gREAt SEA ChinESE REStAURAnt 3254 W. Lawrence ChiCAgO, iL 773-478-9129. One of my friends has been dining here forever and suggested I check them out. It’s a small place with a big menu. We ordered egg rolls, combination fried rice, hot & spicy chicken wings and Mongolian beef. Everything was fantastic. We had a feast and the prices can’t be beat. Great for carry out, too!

LA CARREtA 9970 W. grand Ave. 847-288-9517. Authentic Mexican cuisine. They start you off with chips, fresh salsa and a little guacamole. I always get filled up on this because it’s so good. I ordered the steak and pork tacos which really had a nice flavor. They know how to season the meat. Other specialties include enchiladas and tamales. They also offer a nice selection of Mexican beers to accompany your meal.

MR. BEEF & PiZZA 3917 n. harlem ChiCAgO, iL 773-283-7444.

Iconic, long-time, nostalgia-themed diner is a respected beef joint, this one is family owned. They make an amazing Italian beef sandwich, seasoned perfectly, juicy meat served on the best Italian bread which comes from Gonnella. Top it off with peppers. Their pizza slices are a late night favorite. One of Hungry Hound’s Top 3 Chicago beef places.

POPEYE’S ChiCKEn 15345 S. Wood St. hARVEY, iL 708-33-6655.

I was looking for something quick and tasty and I stopped in here for some great fried chicken and biscuits. Plus, I got an order of their new red stick chicken tenders; I loved them. I didn’t think they were that spicy, but if you can’t take the heat you can dip them in the ranch sauce. Who knows how long these will be around, but I recommend getting some now.

ROESER’S BAKERY 3216 W. north Ave. ChiCAgO, iL 773-489900. This place has been open for 104 years, which is quite an accomplishment. I was greeted by a very friendly staff as I checked out all the display cases filled with cakes, coffee cakes, donuts and sports themed brownies. I tried some of their butter cookies which were delicious along with a couple of pastries. They have something called a Maryann which is a pastry, yellow cake, fresh strawberries topped with whipped crème. It’s so moist and fresh, good quality ingredients, a huge difference from store bought. This is the real deal!

VALLi PRODUCE 155 north Ave. gLEnDALE htS, iL 630-682-5200.

Family owned and operated, full service supermarket. This place is enormous! They have a very impressive seafood and produce department along with a lot of international specialty products. Their Valli Pizza Express department offers a full carry out menu, plus fresh baked pizza in slices and whole pies. This is so convenient for pick up.

They offer a great shopping experience along with a knowledgeable staff to help you.

june 25-32.indd 25

Uncommon grounds Reopens Rooftop Farm tours

Uncommon Grounds, 1401 West Devon Avenue Chicago, IL, puts their rooftop garden bounty on their menu. Under Farm Director Allison Glovak, they have been busily seeding since March and all the hard work is starting to pay off as their radishes, turnips, mustard, spinach, lettuce and Asian greens are sprouting all over the roof. They are growing peppers, tomatoes, edible flowers and herbs galore with more crops being seeded daily. In April 2008 they installed beehives at the southeast corner of their roof to provide pollination in their community and honey for use in theirmenu, as well as support for a bee population in crisis. The “first certified organic rooftop farm in the U.S.” was designed

by LEED architect Peter Moser of Swiss Design Group.

Tours are given every Saturday at 11am (weather permitting) through September 26, 2015. Tours cost $10/adult, $7/student with ID, and $5/senior citizens and last between 30 and 45 minutes. Tour guests will also receive 10% off their brunch/lunch (to be redeemed same day). Call 773-465-9801 for reservations.

5/13/15 1:03 PM

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Consumers Seek Benefits of Small Businesses

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As shoppers grab their wallets and purses to purchase goods and products for their families and homes, many will opt for local businesses and mom and pop establishments instead of their big-box competitors.

According to results from a national small business perception survey

by Web.com, consumer concerns about the risk of online security and privacy may be the motivator behind this shopping behavior.

The survey found that consumers are less concerned about security issues when it comes to shopping with small business retailers than large retailers.

In fact, it found that consumers are more than twice as concerned about online security at large retailers (27 percent of respondents) than at small business retailers (12 percent of respondents).

When questioning small business owners, the results revealed many are using the negative impact of security breaches as a learning experience to boost security and privacy for customers who access their digital services.

“Small businesses have an opportunity to think even more strategically about their online and digital presence through the lens of what value they can bring their customers—whether in the form of money, efficiency or security,” said David Brown, chairman and CEO of Web.com, a leading provider of Internet services and online marketing solutions for small businesses. “In order to gain consumer confidence, small business owners have become more thoughtful and serious about managing their online presence and making the necessary security measures to keep their customers’ data safe.”

Other consumer attitudes While consumers value the “local” convenience of shopping with a small business, many consumers also want these small businesses to offer

the same user-friendly technology – such as mobile apps and easy-to-use websites – that large retailers provide.

With the “personal touch” remaining important as a small business differentiator, consumers would like to see small businesses invest more in digital capabilities, particularly as more and more people are shopping via mobile devices.

Photo courtesy of Getty Images

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Chicago’s Top MoneyKid-friendly restaurants Making Speed Cameras are the focus of millennials, according to According to DNAChicago: industry experts and that Where ..........................Warnings Tickets doesn’t mean just proper 445 W. 127th St. ....... 43,917 .....5,367 nutritious food, but also 2900 W. Ogden Ave... 43,672 .....4,581 providing a tabletop toy 4124 W. Foster Ave. .. 40,529 .....3,877 that offers unique 3-D 536 E. Morgan Dr. ..... 39,381 .....7,376 creativity and imaginative play value. Longtime user 2705 W. Irving Park .. 28,233 .....3,632 of Wikki Stix, Boonton 1142 W. Irving Park .. 26,952 ....3,765 Avenue Grille in Boonton, 5120 N. Pulaski ......... 21,316 .....2,536 NJ commented: “Wikki Stix 5454 W. Irving Park . 18,423 .....2,557 give us an edge in family 2549 W. Addison ...... 14,513 .....1,376 dining that crayons don’t.”

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june 25-32.indd 26

Food Industry News® June 2015

Small businesses that meet consumers’ expectations for online and mobile capabilities have a significant opportunity to drive consumers to their business, which will help improve their business’ overall success.

Putting results to work To put these findings to work and help small business owners expand their organizations while meeting the needs of consumers, the experts at Web.com offer these tips: Advise your customer base that the security of your website is important to your business.

Make your business more digitally accessible to your customers.

Provide a website and mobile offerings that are professional and comparable to larger competitors’ sites.

Focus on boosting your mobile and digital offerings.

Ask for guidance and help from recognized mentors and make sure you have the digital tools that can help your business grow.

The bottom line is consumers are still seeking the distinctive touches that only small businesses can provide – and with just a few tweaks to their strategy, these companies can corner the market.

– (Family Features) For more information and statistics, visit www.web.com.

5/13/15 1:03 PM

Food Industry News® June 2015

McDonald’s Plays Catch-up

Page 27

Chicagoland’s Custom sheet metal Fabricator

Photo courtesy of Getty Images

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Chef Whisperer Steals the Show at Beard Awards Culinary luminaries from around the nation flocked to Chicago for the James Beard Foundation Awards, held for the first time outside of New York City in its twenty five-year history.

Hosted by personality Alton Brown, known for his superb comedic timing and quick wit, the evening presented moments both poignant and entertaining as winners were announced in a host of categories. However, it was Chicago’s most prolific culinary leaders who stole the show with the debut of “The Chef Whisperer,” a short film presented by Partners and Executive Producers at the Illinois Restaurant Association, Choose Chicago, Potenza Productions, The Second City and Kevin Boehm of the Boka Restaurant Group.

The film chronicles the interactions between an all-star culinary cast and character Carl Stankowski, who works “silently, behind the

june 25-32.indd 27

scenes” to guide each personality to greatness.

Played by The Second City’s John Hartman, the chef whisperer mentors industry greats – most of whom are also James Beard Foundation Award winners – throughout the film in short, humorous segments. The cast includes superstars Grant Achatz (Alinea, Next, The Aviary); Rick Bayless (Frontera Grill, Topolobampo, XOCO); Carlos Gaytan (Mexique); Stephanie Izard (Girl & the Goat, Little Goat Diner); Tony Mantuano (Spiaggia, Terzo Piano, Bar Toma, River Roast); Richard Melman (Lettuce Entertain You); Mindy Segal (Mindy’s Hot Chocolate); Alpana Singh (The Boarding House, Seven Lions); Art Smith (Table Fifty-Two); Doug Sohn (Hot Doug’s); Takashi Yagihashi (Slurping Turtle) and others. Special cameos included those by Chicago Mayor Rahm Emanuel, and Illinois Governor Bruce Rauner. View the short at: https://vimeo. com/127066618

5/13/15 1:03 PM

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Vienna Beef To Enshrine Poor Boy In Hot Dog Hall of Fame

Food Industry News® June 2015

The Emotionally Intelligent Leader

See their ad in the 2015-2016 Pocket Buyers Guide

What makes a great leader? Knowledge, smarts and vision, to be sure. To that, Daniel Goleman, author of “Leadership: The Power of Emotional Intelligence,” Vienna Beef is proud to announce would add the ability to it has inducted Poor Boy, 101 W identify and monitor emoRoosevelt Rd., Maywood, IL into the tions — your own and Vienna Beef Hot Dog Hall of Fame on others’ — and to manage relationships. QualiTuesday, May 12th.

When veteran food service opera- ties associated with such “emotional intelligence” tor, Peter Zougras opened Poor Boy distinguish the best leadin 1987, he had hopes of building a ers in the corporate world, lasting family business. That’s why according to Mr. Goleman, a former New York Times his son Spiros has been so dedicated science reporter, a psychologist and codirector of a to the legacy that his dad bestowed consortium at Rutgers University to foster research on the family. Since a young boy on the role emotional intelligence plays in excellence. growing up in nearby Westchester, He shares his short list of the competencies.

Spiros has been learning and honing 1. SELF-AWARENESS Realistic self-confidence: You his restaurant skills. understand your own strengths and limitations; you Poor Boy continues to be a com- operate from competence and know when to rely on munity based restaurant while serv- someone else on the team. Emotional insight: You uning Vienna Beef hot dogs and pol- derstand your feelings. Being aware of what makes ish sausage. They also serve beef you angry, for instance, can help you manage that ansandwiches, gyros, salads and Ital- ger.

2. SELF-MANAGEMENT Resilience: You stay calm ian subs to make up their infamous menu. Together with cousins Tasos under pressure and recover quickly from upsets. You and Costa, Spiros continues to greet don’t brood or panic. In a crisis, people look to the and satisfy first, second and, even leader for reassurance; if the leader is calm, they can be, too. Emotional balance: You keep any distressful third generations. They are in a great feelings in check — instead of blowing up at people, location on the corner of 1st Avenue you let them know what’s wrong and what the soluand Roosevelt. People on their way tion is. Self-motivation: You keep moving toward disto Brookfield Zoo and other nearby tant goals despite setbacks. attractions are able stop in and en3. EMPATHY Cognitive and emotional empathy: Bejoy their menu. cause you understand other perspectives, you can put Vienna thanks and congratulates things in ways colleagues comprehend. And you welSpiros, Tasos, Costas and the mem- come their questions, just to be sure. Cognitive emory of Peter Zougras in welcoming pathy, along with reading another person’s feelings Poor Boy of Maywood into the Vien- accurately, makes for effective communication. Good na Beef Hot Dog Hall of Fame. listening: You pay full attention to the other person and take time to understand what they are saying, without talking over them or hijacking the agenda.

4. RELATIONSHIP SKILLS Compelling communication: You put your points in persuasive, clear ways Lettuce Entertain You founder Rich Melman so that people are motivated as well as clear about expectations. Team playing: People feel relaxed workearned the lifetime achievement award from the ing with you. One sign: They laugh easily around you.

ChiCago’s Food industry Richard Melman Receives James Beard LegaL experts. Foundation’s Lifetime Achievement Award Legal expertise for manufacturers, suppliers, foodservice, and restaurant operators.

Call for free consultation.

Ted Banks 312-662-4897 tbanks@scharfbanks.com

june 25-32.indd 28

James Beard Foundation.

Melman, 72, is the board chairman of Lettuce Entertain You Enterprises, the Chicago-based group that spans more than 100 restaurants across America. The late Jerry Orzoff and Melman founded LEYE in 1971 when RJ Grunt’s opened in Lincoln Park.

Melman received the award on May 4 at the James Beard Awards dinner at the Lyric Opera of Chicago. He’s the first Chicagoan to receive the lifetime achievement award since it began in 2005, according to the Tribune. Melman called winning the award “very special.” – Adapted from Eater Chicago & leye.com

–Excerpted: Daniel Goleman, New York Times

Dean Foods Streamlines Milk Brands In an effort to boost its share of the U.S. milk market, Dean Foods Co. is combining its 31 regional milk operations such as Garelick Farms, Land O’Lakes and Lehigh Valley under one brand, DairyPure. The milk is being promoted as “fresh from your local dairy” and is free of antibiotics, corresponding to consumer shifts to foods perceived as natural and locally produced. – Adapted from The Wall Street Journal

5/13/15 1:03 PM

Food Industry News® June 2015

Nuggets Princess® was the first cruise line to introduce 24-hour dining and a Chef’s Table experience. America’s largest railway museum is located at 7000 Olsson Rd. in Union, Illinois. Over 400 railroad and transportation vehicles are operating and on display.

Movies these days may have mind-bending CGI and top stars, but that doesn’t mean they’re drawing more people to the theater.

The year 2014 saw a 5 percent dropoff in domestic box office revenues, mostly because, according to PricewaterhouseCoopers, 25 percent of Americans went to fewer movies last year than they did in 2013. Their reasons: 1) Ticket prices too high - 53 percent, 2) Movies not as interesting - 41 percent, 3) Prefer movies on own schedule - 31 percent, 4) Prefer other activities - 29 percent, 5) Prefer new releases at home - 24 percent.

Only 20% of Americans have passports.

The PGA of America was formed on April 10, 1916 in New York City with 78 founding members. Today, the PGA of America is the world’s largest sports organization. World Gin Day is Saturday, June 13th, 2015. R.S.V.P. stands for a French phrase, “répondez, s’il vous plaît,” which means

june 25-32.indd 29

Page 29

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Online sales account for just 2% of the $500 billion food sales bring in, but companies such as Amazon and Instacart are changing the e-commerce grocery business with their innovative delivery models. AmazonFresh benefits from Amazon’s strategic network of distribution centers, while Instacart uses personal shoppers to keep overhead costs at a minimum.

“please reply.” The person sending the invitation would like you to tell him or her whether you accept or decline the invitation. Budweiser’s Bud Light beer is the best selling beer in the U.S. It was introduced in 1982. Rose wines are ideal for summer, either mixed into a cocktail, such as the Rose Crush, or paired with a variety of foods, said MARC U.S. Wine Director Olivier Flosse. He notes that rose should be served slightly warmer than a white wine to allow for optimal expression of the fruit flavors and mild tannins. A survey from the Atmosphere Research Group concluded that 45% of airline bookings for leisure travel happened through airline websites in the first quarter of 2015. Online travel agencies account for 39%.

For Samples and Ordering Information Call Andrew: 1-847-251-0477 ext 102 andrew@homersicecream.com www.homersicecream.com

When Beards Beat Bathrooms for Germs So what do beards and toilets have in common? According to a microbiologist based in New Mexico, they can be equally as dirty.

In a small experiment conducted by Action 7 News in Albuquerque, a group of men had their beards swabbed for testing and the samples were handed to a laboratory for analysis. The results: Many of the men were walking around with the same bacteria swimming around in toilet bowls.

A handful of men allowed Action 7 News to swab their beards, and the results showed some beards are as dirty as toilets... The same types of things you’d find in (fecal matter). Men should wash their hands often while doing their best to avoid touching their face frequently.

“Beards can be messy and filthy, but they don’t have to be,” Allan Peterkin, bestselling author of One Thousand Beards: A Cultural History of Facial Hair and co-author of The Bearded Gentleman: The Style Guide To Shaving Face, tells Yahoo Health. “Some men believe that freedom from shaving is freedom from hygiene and maintenance yet nothing could be further from the truth, both for health and aesthetic reasons.”

For the man who prefers facial scruff, Peterkin offers these grooming tips: Clean it like the hair on your head. Wash that beard every

morning in the shower with mild shampoo or the same shampoo with conditioner just like anything you’d put on your head Clip and condition postshower. Use blunted scissors or an electric clipper to remove stray hairs and to tidy the beard margins at the cheek and neckline, and it’s not a bad idea to use a tiny dab of your face moisturizer or post-shave balm to condition and soften the beard.”

Practice eating etiquette.

There’s nothing more unappealing than food getting stuck in your facial hair. Chew with your mouth closed, and keep an eye on your appearance after every meal.

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Food Industry News® June 2015

Serving Chicagoland Since 1977

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Cary Miller Presents People Selling the Industry

This month I am proud to be pictured with Billy Dec and Kevin Hickey, Executive Chef/Partner of Rockit Ranch Productions, operators of Rockit Bar and Grill, Underground, Sunda, Bottlefork, Rockit Burger Bar and The Duck Inn. These concepts have won numerous accolades, including “Top Dog” from the Food Network, “Hottest Nightclub” from Entertainment Weekly, “Best Restaurant” RNA Awards and “Best Burger” from Good Morning America. If you are looking for great ideas, inspiration or great food and fun, check out any of these locations.

Jack Glunz is the Patriarch and president of Louis Glunz Beer, Inc. Founded in 1888

by Louis Glunz I in Chicago. It is among the oldest beer distributors in the United States and the recipi-

ent of the 2012 Distributor of the Year award by Beverage World Magazine. The company is still family-owned and operated with members of the fourth and fifth generation on staff. The firm offers the most comprehensive selection of craft, specialty and import beers representing over 190 breweries around the globe. The company is dedicated to quality service and to educating its customers and the public about beer tastes and trends. From grain to glass, we are proud to provide choices to the Chicagoland consumers as an independent distributor.

Ryan Hexum is the president of Wild Woods Manufacturing Company.

This company produces furniture with exceptional finishing made by hand, in Hayward Wisconsin.

The company recently showcased their new process of taking any photograph or logo and printing it onto the table top surface in such a way where the wood grain can still be seen, for the ultimate in branding. They are a full-service manufacturing facility located in the heart of timber country, and offer dining tables, cabinetry, furniture, flooring, paneling and other millwork, reclaimed products, all with full custom capabilities. They specialize in urban rustic, lodge and the cabin style furnishings.

to serve its growing base of foodservice and retail distributors.

Joe Detweiler and Tony Schwartz are with Godshall’s Premium Meat and Turkey Products. This firm offers high quality turkey bacon, maple turkey bacon, turkey Canadian bacon and chicken bacon.

If you are interested in serving healthier and, on-trend items products, Godshall’s makes it easy. Their products are packaged for foodservice and retail.

These professionals are with Eastland Foods, a company specializing in importing and distributing high-quality food products from Southeast Asia. The company only sources the best of Southeast

Asia will only work with established businesses which produce products that have been rigorously tested for quality and for safety. The firm recently opened a local distribution facility in Bollingbrook Illinois

Jim Buonavolanto is with Authentic Brands, producers of the Joey’s Italian Beef brand. For years, Authentic Brands has been a contract producer of premium quality Italian beef for well-known chains and distributors.

Now, these products are available to foodservice operation and distributors. The Joey’s line of beef includes their all natural variety, Joey’s premium and Joey’s Classic. In Chicagoland their product is available through Greco and Quality Foods.

Kevin Mason is with Honey Smoked Fish Company, a unique smoked salmon product available in plan and 5 exciting flavors. Honey Smoked fish is excellent on top of lettuce salads, in sandwiches or pastas. You may have seen Kevin at a Food Show, where he is famous for “gonging” his pewter mixing bowl which usually stops prospects in their tracks.

The product is available through US Foods and Costco. They are based in Denver Colorado.

!

Food Industry News® June 2015

Page 31

BIG Flavor Small PrIceS

Kendall College Team Named Culinary Champions

The smartest culinary students in the Midwest are from Kendall College, Chicago, according to the American Culinary Federation (ACF). The students won overall in the ACF Central Region Baron H. Galand Culinary Knowledge Bowl, held during ChefConnect: Indy, ACF’s Central/Western To discover why more buyers are switching to us, call now for free samples.

Regional Conference, your accountant will thank you and so will your customers!

April 12-14, at the Indianapolis Marriott Downtown, Indianapolis.

“The team is thrilled to bring back the regional title and gold medals for Kendall College,” coach Altieri said. “We are proud to compete among such a talented group of students and coaches from the central region and are honored to represent our region at the national competition in Orlando, Florida on August 1st.

The Kendall College team competed against nine other teams for the overall win and a gold medal. Five other teams received medals: El Centro College, Dallas, Texas received a gold medal; ACF Louis Joliet Chapter, Joliet, Illinois, received silver medal; ACF Professional Chefs and Culinarians of the Heartland, Omaha, Nebraska, Black Hawk Technical College, Janesville, Wisconsin and Chefs Sun filled lunches and warm breezy dinners live in Chicagoans dreams all year round and come spring/summer time, al fresco season turns fantasy de Cuisine Association of St. Louis Inc., St. Louis, into reality. Picolo Sogno’s charming courtyard is located in the hustle and received bronze medals. bustle of West Town at 464 N. Halsted and offers a quaint outdoor atmoMore than 400 chefs, students and foodser- sphere for lingering over a long lunch or an evening feast. The rustic regional ToChefConnect: discover why more areseasonal switching us,listcall forat free vice professionals attended Indy,buyers fare and Italian to wine keepsnow guests home samples. under the sunshine your accountant will thank you and so will your customers! hosted by ACF Greater Indianapolis Chapter. The by day and twinkling lights by night. Picolo’s menu offers a wide selection of conference was a part of ACF’s Signature Series, regional Italian dishes – from homemade pasta and hand-tossed, wood fired

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This is the sixth regional win for the Kendall College team. This year’s team members are (students left to right); Back row: Michael Lanzerotte, Alex Gabrielson, Alex Szabo, Mike Kubiesa; Front row: Nelia Salvi and Emily Mankus. Dina Altieri, a chef instructor and associate professor at Kendall College, coached the team.

The team will compete for the national title at Cook. Craft. Create. ACF National Convention & Show, July To discover why Florida. more buyers are switching to us, call now for free samples.

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Food Industry News® June 2015

Da Beards: Chicago Chefs Welcome James Beard Awards

A

bunch of Chefs wanted to throw a party in honor of the James Beard Foundation Awards coming to Chicago, and so they did. The theme was “Da Beards” with food featured from various ethnic neighborhoods in Chicago.

The Chefs, cooking up some dishes from Chicago’s neighborhoods, included: Thai “The Asian Assassin” Dang representing Argyle Street

David “The Fridge” Posey representing Andersonville

Richie “The Dish” Farina representing Wrigleyville

The Hosts for the event were: Tenzing Wine & Spirits, The Revel Group, Fortune Fish Co., S.Pellegrino/Acqua Panna, Testa Produce, Nichols Farm, Revolution Brewing, Maple & Ash, Monteverde, The Chefs and Bartenders!

The event also featured live blues from the Mike Wheeler Band!

Sarah “Bear Down” Grueneberg representing Pilsen Brian “Not Urlacher” Huston representing Devon Street David “Old Ironsides” Ochs representing Little Arabia

june 25-32.indd 32

Jason “The Cleveland Comet” Vincent representing Logan Square/Avondale The Bartenders Danielle “Danimal” Dang Cristiana “Sweetness” DeLucca Anthony “A-Train” Mitchell

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Firestone Walker Brewing Double Jack - 100 Easy Jack - 97 Opal Saison - 97 Pale 31 - 93 Pivo Pils - 95 Union Jack - 99 Half Acre Beer Company Akari Shogun – 96 Daisy Cutter – 99 Senita – 98 Lazy Magnolia Brewing Company Timber Beast - 96 New Belgium Brewing 1554 – 93 Abbey Dubbel – 96 La Folie – 100 Portage Porter – 97 Rampant – 93 Ranger – 95 Trippel – 94 New Holland Brewing Dragon’s Milk - 99 Mad Hatter - 90 The Poet - 95

Sierra Nevada Brewing Company Hop Hunter - 97 Kellerwies - 95 Ovila Saison w/ Madarins - 98 Pale Ale - 96 Porter - 95 Stout - 95 Torpedo - 98 Southern Tier Brewing Company 2xIpa - 97 2xStout - 95 IPA - 96 Live - 96 Unearthly - 99 Tenth and Blake Beer Company Leinenkugel’s Big Eddy Imperial IPA - 97 Leinenkugel’s Big Eddy Russian Imperial Stout – 99 Leinekugel’s Big Eddy Ryewine Ale – 93 Leinenkugel’s Big Eddy Wee Heavy Scotch Ale – 95 Crispin Stagger Lee – 95 Crispin the Saint – 97 (style) Crispin Honey Crisp – 93 (style)

Vermont Hard Cider Compay Woodchuck Reserve Barrel Select - 93

Revolution Brewing Anti-Hero IPA – 97 Little Crazy – 93 Coup de E’tat – 92 Double Fist – 98 Eugene – 96

Call us today for a professional consultation with one of our 16 Certified Cicerones, to: ■ Rejuvenate your beer menu ■ Host a beer education seminar for your staff ■ Plan a beer dinner ■ Menu pairing assistance ■ Professional sample presentation of our new beers ■ Cooler resets to increase your sales and profits

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Chef Arik Markus of the 10-unit True Food Kitchen brand combines healthful cooking based on principles of an anti-inflammatory diet with sustainable practices to create a menu that’s just as good for the planet as it is for diners. Markus works with local producers to source environmentally friendly fare and changes offerings based on current issues, such as overfishing practices or California’s drought. – Adapted

from News Source

Brain Could Age Slower on Mediterranean Diet A study presented at the American Academy of Neurology annual meeting found that a Mediterranean diet may help prevent brain atrophy due to aging, which could help prevent cognitive decline. Researchers at Columbia University found older adults on a Mediterranean diet had larger brain volumes, mostly linked to eating more fish and less meat. – Adapted from Medscape

june 33-40.indd 34

Food Industry News® June 2015

www.foodindustrynews.com

From John Robbins - Awards & Fine Gifts, Inc of Naperville, Illinois comes a line of awards featuring the classic Dick Tracy. Fun and beautifully designed, the line of awards featuring the famous detective include crystal mugs, award and this new for 2015 watch, ready to give some lucky recipient a blast from the comic strip past. Naperville is also the home of cartoonist Dick Locher, who assisted Chester Gould with the Dick Tracy in the 1950’s and who created the strip from 1983 until 2011. Naperville’s Riverwalk features a ten foot, two ton bronze sculpture of Dick Tracy.

Chef Profile Jeffrey Crittenden The SkyLine Club 307 N. Michigan Avenue 24th Floor Chicago, State: Illinois Birthplace: Chicago, Il. Current Position: Executive Chef First Foodservice Job: Compass Point Resort, Nassau, Bahamas Favorite Food: Braised Nassau Grouper - Bahamian Stew Fish Awards/Honors: Memorable Customers: I had the utmost pleasure of preparing dinner for a few notable actors including Sean Connery and Monica Belucci as a line cook in a cozy fine dining restaurant in the Côte d’Azur, France.

Worst Part of Job: Walking out the door and going home. I never want to leave the kitchen.

Most Humorous Kitchen Mishap: At the end of one my stages which lasted a few months in Toulouse, France, another cook put crazy glue on my wooden spoon which stuck to my right hand for about an hour before I eventually managed to detach it in pain.

Favorite Food to prepare: Seafood Risotto or just about anything with seafood. Growing up in The Bahamas, I ate a lot of conch, grouper and peas and rice.

What part of the job gives the most pleasure: Ultimately the guests’ satisfaction, and negative feedback, understanding the pros and cons of each experience and how I can improve.

If you couldn’t be a chef, what would you be and why: I would be a musician if I couldn’t be a chef.

I think the results and workmanship of using ones hands is self-gratifying and also a pleasing service of humility. Plus everyone needs food and music in their lives.

Best advice you ever got was: My grandfather always told me that anything worth doing should be done worthwhile, and to always be polite, respectful and “on-time”. These words stick with me daily.

Where do you like to vacation: Nassau, Bahamas.

What do you enjoy most about FIN: FIN is a very good networking system, the articles are positive and extremely informative. It’s always great to hear about new ideas and individuals progressing in the food world.

5/13/15 2:06 PM

Food Industry News® June 2015 Page 30

First MiscanthusSourced Products Introduced at NRA

Sustainable agribusiness leader, Aloterra, and compostable foodservice ware innovator, World Centric, are jointly developing and marketing a new line of certified compostable foodservice ware made from Miscanthus plant fiber. The line is designed to displace similar products made from foam and plastic, which create millions of tons of waste in America each year.

They are sourced from Miscanthus Giganteus, a large, perennial grass crop resembling bamboo, which is grown on marginal, non-food producing American farmland. The line will be 100% manufactured and distributed entirely in the U.S. The foodservice ware is as strong as foam and plastic and will be priced to compete aggresively against foodservice ware produced in Asia. Aloterra and World Centric will initially produce 55 million 9” plates and six sizes of “clamshell” food take-out containers with expanded production planned for 2016. The companies launched the line on May 16, 2015 at the National Restaurant Association Show in Chicago.

Aloterra’s Miscanthus farming operation occupies 4,000 acres of marginal land – not suitable to grow food crops like corn or soy beans - in Ohio and Pennsylvania. This project is unique as it supports both manufacturing jobs and farmers who are earning income on marginal land that would otherwise be lost to development or go idle. There are more than 30 million acres of marginal farmland in the Midwest.

Miscanthus is exceptional because it is more sustainable, economically sound, and environmentally friendly than annual crops and other nonwood fibers. Aloterra and World Centric are the only companies

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Cooking Ingredient: Use as you would hot sauce, chilies or cayenne to season stir-fries, soups, stews, entrées, appetizers, pizza and grilled foods, during or after cooking.

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Chicago Magazine’s Hot Dining Spots Formento’s 925 W. Randolph St., 312-690-7295 Good Stuff Eatery 22 S. Wabash Ave., 312-854-3027 Miku Sushi Lounge 4514 N. Lincoln Ave Seven Lions 130 S. Michigan Ave., 312-880-0130 Community Tavern 4038 N. Milwaukee Ave., 773-283-6080 Furious Spoon 1571 N. Milwaukee Ave., 773-687-8445 Taus Authentic 1846 W. Division St., 312-561-4500 Intro 2300 N. Lincoln Park West, 773-868-0002 Luella’s Southern Kitchen 4609 N. Lincoln Ave., 773-961-8196 Taste on Chestnut 505 Chestnut St., Winnetka, 847-441-0134 Shake Shack 66 E. Ohio St., 312-667-1701

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Dove’s Luncheonette 1545 N. Damen Ave., 773-645-4060 The Duck Inn 2701 S. Eleanor St., 312-724-8811 Momotaro 820 W. Lake St., 312-733-4818 Frank Meats Patty 3324 N. California Ave., 773-482-1000 Labriola Ristorante & Café 535 N. Michigan Ave., 312-955-3100 The Commons Club Virgin Hotel, 203 N. Wabash Ave., 312-9404400

...and Their Top 5 Chicago Bars: Booze Box, 823 W. Randolph St. The Brass Monkey, 401 N. Morgan St. The Drifter, 676 N. Orleans St. Lost Lake, 3154 W. Diversey Ave. Two Zero Three, 203 N. Wabash Ave.

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June 2015

Page 37

DuPage High School Culinary Instructor Receives National Educator Award

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Green City Market’s 15th Annual Chef BBQ Benefit Green City Market will be hosting its 15th annual Chef BBQ Benefit 5 p.m. to 8 p.m.

Thursday, July 16 in Lincoln Park, featuring the who’s who of Chicago’s culinary scene.

All dishes served at the BBQ feature items offered from the bounty of the market with nearly 100 chefs and restaurants creating culinary magic.

In addition to food, 50 of the Midwest’s best brewers, distilleries, wineries, and mixologists will feature locally made craft beer, wine, hand-crafted cocktails and non-alcoholic beverages. Advance tickets for the Green City Market Chefs BBQ go on sale opening day, May 2 and will be available through Brown Paper Tickets and at the market on Wednesdays and Saturdays. Check the Green City Market website at http://www.greencitymarket. org. General admission tickets

are $125; individual VIP tickets are $250 and VIP tables of 10 are available for $2,500.

VIP ticket holders are treated to a special early VIP reception from 4 p.m. to 5 p.m. Guests are encouraged to purchase tickets early as this event has sold out in past years.

“The Chef BBQ is one of the most anticipated events of the summer and a great time to celebrate all of the amazing food and talent this city has to offer,” said Sarah Stegner, co-president of the Green City Market board and chef/partner of Prairie Grass Cafe in Northbrook. “The Chef BBQ is very important to the operations of the market. It raises much needed money to support our operations. The market is funded by such donations and grants. We are thankful that it has grown to be one of Chicago’s most popular summer events. Our guests get to experience what truly ‘local farm to table’ is while helping to make it all possible.”

10 Chicago Area Restaurants - Highest Grossing in U.S. Ten restaurants in the Chicagoland area are among the highest-grossing independent restaurants in the country according to Restaurant Business Magazine’s list of the Top 100 Independent Restaurants. Among the top Chicago restaurants, the following were chosen: Gibsons Bar & Steakhouse, Joe’s Seafood, Prime Steak & Stone Crab, Bob Chinn’s Crab House, Hugo’s Frog Bar & Fish House, Gibsons Bar & Steakhouse, Harry Caray’s Italian Steakhouse, Shaw’s Crab House, Quartino Ristorante & Wine Bar and Greek Islands. – Adapted from nbcchicago.com

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Faith Jennetta, instructor and program coordinator of the awardwinning h i g h school culinary program at Technology Center of DuPage in Addison, Illinois, has been selected as the first recipient of the Sysco/CAFÉ Foodservice Educator of the Year for Secondary Education. A panel of five foodservice educators from around the country selected Jennetta based on submitted letters, endorsements, and documentations.

Jennetta, a Certified Executive Pastry Chef, has been teaching at TCD since 2003, serving the past ten years as coordinator of its Culinary, Pastry Arts & Hospitality Management program.

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Page 38 Special thanks to our gift bag and raffle item providers: 375 Park Avenue Spirits Chesterfield Awning Company E. Formella & Sons Eli’s Cheesecake Company Farmer Brothers Coffee Harczak Sausage Shoppe Instantwhip Chicago JJR Marketing and Public Relations Kikkoman Knife & Tine Kool Technologies Moretti’s Naha Restaurant Natali Brand Gardinera Nuestro Queso Pastorelli Food Products Patio Restaurants Phil Stefani Signature Restaurants Tom & Eddie’s TriMark Marlinn Weber Grill Wisconsin Restaurant Association/MFE Show ...and our sponsors:

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Food Industry News® June 2015

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5/13/15 2:07 PM

Food Industry News® June 2015

Page 39

Cutting Edge Awards from the American Culinary Federation (ACF)

Chefs from Illinois and Wisconsin honored for their leadership St. Augustine, Fla., April 30, 2015—Three chefs from the Central Region received Cutting Edge Awards from the American Culinary Federation (ACF) during ChefConnect: Indy, ACF’s Central/Western Regional Conference, held April 12-14 at the Indianapolis Marriott Downtown, Indianapolis.

The Cutting Edge Award was presented to the following professionals in recognition of their leadership and service to the culinary profession by ACF Central Region Vice President Kyle Richardson, CEC, CCE, AAC. ■ Dina Altieri, CEC, CCE, chef instructor/associate professor, Kendall College, Chicago; ACF Windy City Professional Culinarians Inc. ■ Dwight Evans II, executive chef, Covenant Village of Northbrook, Northbrook, Illinois; ACF Chicago Chefs of Cuisine Inc. ■ Peter Gebauer, executive chef, Potawatomi Hotel & Casino, Milwaukee; ACF Chefs of Milwaukee Inc. More than 400 chefs, students and foodservice professionals attended ChefConnect: Indy, hosted by ACF Greater Indianapolis Chapter. The conference was a part of ACF’s Signature Series, which provides professional development for chefs and culinary students through educational programs, conferences and competitions. Learn more about the conference at www. acfchefs.org/ChefConnectIndy, Facebook.com/ACFChefs or on Twitter @ACFChefs.

‘The Calling’ from Boulevard Brewing Co.

Boulevard Brewing Company has been crafting topquality bottle conditioned beers in Kansas City, Missouri since 1989. In recent years some of their most intriguing and well regarded new beers have come from The Smokestack Series; a collection of smaller batch, more experimental styles of beer. The newest release in The Smokestack Series is The Calling IPA- a bright, aromatic, hoppy, and deceptively strong IPA featuring eight different hop varieties. The brewers at Boulevard call this beer “the IPA they knew they had to brew,” and it is already a fan favorite among Boulevard supporters. Since its Release in March 2015 The Calling has received rave reviews from bloggers and craft beer fans alike, sporting a 99 on RateBeer.com and a 92 on BeerAdvocate.com. This beer is just one of twelve new beers coming from Boulevard this year as they work towards an ambitious goal of providing beer drinkers in the Midwest and beyond with a wide array of world-class options from their brewery.

The Calling is the result of several months of research and experimentation as the brewers worked to create an IPA with a juicy, tropical fruit aroma that really stands out. Mission accomplished. The Calling is now available on draft and in 4-packs throughout greater Chicago.

Available from Chicago Beverage Systems. See their ad on page 48 of this issue.

june 33-40.indd 39

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Speciality tea shops are opening across the country serving latte-like beverages made from unique and obscure tea leaves. The drinks are often made with fair trade ingredients and boast nutritious properties which some say are healthier than the average cup of coffee. Many of the shops employ tea “sommeliers” to answer questions from curious customers.

– Adapted from The Wall Street Journal

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Food Industry News® June 2015

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Chef Profile

Joey Beato The Portage & Community Tavern 4038 N. Milwaukee Ave. Chicago,Illinois Birthplace: Park Ridge, IL Current Position: Executive Chef / Partner First Foodservice Job: Rosario’s Pizza Favorite Food: sandwiches - a really good sandwich Awards/Honors: Recently named, “A Chef You Should Know” in Chicago magazine’s May 2015 issue. Community Tavern was also listed as one of Chicago’s Best New Restaurants for 2015.

Memorable Customers: Lila Masino - She is a 5-year-old little girl who comes into The Portage and Community Tavern with her parents, Mark and Kelley frequently. She draws me a picture every single time. I have a collection of about 10-12 saved, hanging in my offi ce and on our fridge at home. It’s always a picture of me and her and something else new. She can also crush mussels as good as, if not better than, any adult I know.

Worst Part of Job: Lack of sleep. This work is so physically demanding in a lot of ways.

I don’t sleep enough, and it can be a strain both physically and mentally at times.

Most Humorous Kitchen Mishap: The line at Community Tavern is very narrow, so when my cooks are on the line together and need to

squeeze past one another, it regularly results in some inappropriate touching. It’s pretty humorous, and has become just a funny reality.

Favorite Food to prepare: Crudos - raw fish What part of the job gives the most pleasure: Really, I can’t seriously picture myself doing anything else. That’s why I just focus on what I do and I’m happy I get to do what I do and do it well. It’s just...me. If I had to pick one specifi c thing about my job, and what gives me the most pleasure, I’d say seeing cooks hone their skills and get better overall. That’s extremely rewarding.

If you couldn’t be a chef, what would you be and why: Again, I don’t think much about ever being anything else. I hated traditional school. I like to be moving and busy, so it’s not surprising that the restaurant industry drew me in. With that said, if I couldn’t just magically make myself be in a different profession for a day or week or something like that, I’d be a TV judge, like Judge Milian.

Best advice you ever got was: “Don’t cook scared.”

Where do you like to vacation: I don’t get away from the restaurant much, but if I can make time, I’d like to go back to San Francisco and up to wine country, which my wife and I did for our honeymoon. I also wish I could get up to Rhinelander, WI where I have family. It’s really peaceful there. For a culinary trip, I think my first choice at this point would be Vietnam.

What do you enjoy most about FIN: It’s just a really great resource for restaurant industry professionals.

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Food Industry News® June 2015

ACCOUNTANTS BDO (Formerly SS&G) ..................................... 847-824-4006 Baker Tilly .........................................................312-729-8100 ACCOUNTING FIRMS Plante Moran ....................................................312-207-1040 ADVERTISING Food Industry News.......................................... 847-699-3300 AIR FILTERS-SALES & SERVICE Averus ..............................................................800-393-8287 Olympia Maintenance ....................................... 708-344-0344 ALARM SYSTEMS Keyth Security Technologies ............................ 847-433-0000 ARCHITECTS Dearborn Architects .......................................... 312-939-3838 Sarfatty Associates ........................................... 847-920-1100 ASIAN FOOD PRODUCTS Kikkoman Sales USA....................... Page 36 .. 630-954-1244 ASSOCIATIONS Illinois Restaurant Association ......... Page 40 .. 312-787-4000 ATM MACHINES Meirtran ATM ................................... Page 20 .. 800-382-5737 ATTORNEYS Scharf Banks Marmor ...................... Page 28 .. 312-662-4897 The Jenkins Law Group................... Page 11 ... 312-726-0666 Dregerlaw .........................................................312-322-0955 Tabahi Law .......................................................847-260-8182 AUCTIONEERS Bob King Auctions ........................... Page 40 .. 847-458-0500 AWARDS Classic Design Awards ..................................... 847-470-0855 AWNINGS & CANOPYS Chesterfield Awnings ....................... Page 29 .. 312-666-0400 Universal Awnings & Signs ............................... 773-887-3935 BAKERS-WHOLESALE Eli’s Cheesecakes ........................... Page 17 .. 773-736-3417

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DIRECTORY Gerhard’s European Desserts ......... Page 11 ... 847-234-0023 Gonnella Baking Co......................... Page 10 .. 312-733-2020 IL Mulino di Valenzano Bakery ........ Page 31 .. 773-934-1625 Zapp’s Dancing Grains .................... Page 04 .. 847-834-0479 JR Dessert Bakery............................................ 773-465-6733 Milano Baking ................................................. 800-495-BUNS BAKERY EQUIPMENT Leach Food Equipment Dist ............ Page 23 .. 815-712-7707 BAKERY EQUIPMENT-NEW & USED Bake Tech .........................................................847-357-9303 BAKERY EQUIPMENT-SERVICE & REPAIR Bake Tech .........................................................847-357-9303 BAKERY-PRODUCTS Instantwhip Chicago ........................ Page 20 .. 800-933-2500 BAKLAVA Libanais Sweets ............................................... 847-329-5060 BANKING Ridgestone Bank .............................................. 847-805-9520 BANNERS Universal Awnings & Signs ............................... 773-887-3935 BANNERS & POSTERS Accurate Printing .............................................. 708-824-0058 BAR & NIGHTCLUB SECURITY Extrity LLC ........................................................773-501-3203 BAR SPOTTING/HOSPITALITY SECURITY Petritis Group Inc IL Lic 117001002.................. 847-705-6619 BAR STOOLS Chicago Booth ................................. Page 14 .. 773-378-8400 Richardson Seating-Fse. Division .................... 312-829-4040 Waco Manufacturing......................................... 312-733-0054 BAR SUPPLIES Ramar Supply Co ............................ Page 08 .. 708-233-0808 BASSET TRAINER CERTIFICATION CPB Consulting ................................................ 877-884-0277 BATCH FREEZERS Kool Technologies ........................... Page 35 .. 630-483-2256

BEEF New S B L INC ................................ Page 34 .. 773-376-8280 BEER DISTRIBUTORS Chicago Beverage Systems ............ Page 33 .. 773-826-4100 Louis Glunz Beer ............................. Page 20 .. 847-676-9500 BENEFITS-EMPLOYEE BenefitMall ........................................................630-320-1417 BEVERAGES Lifestyle Beverages .......................................... 630-941-7000 BLOODY MARY MIX SuckerPunch Gourmet .................... Page 02 .. 312-560-2215 BOOTHS Chicago Booth ................................. Page 14 .. 773-378-8400 Waco Manufacturing......................................... 312-733-0054 BOOTHS-UPHOLSTERERS Chicago Booth ................................. Page 14 .. 773-378-8400 BREAD & ROLLS Gonnella Baking Co......................... Page 10 .. 312-733-2020 IL Mulino di Valenzano Bakery ........ Page 31 .. 773-934-1625 Zapp’s Dancing Grains .................... Page 04 .. 847-834-0479 BURGLAR ALARM SYSTEMS Keyth Security Technologies ............................ 847-433-0000 BURRITO’S-GOURMET Mame’s Burrito’s .............................. Page 15 .. 303-722-7222 BUTTER-CLARIFIED Danish Maid Butter Co .................... Page 31 .. 773-731-8787 BUTTER-PREPORTIONED-WHIPPED Danish Maid Butter Co .................... Page 31 .. 773-731-8787 CABLE TV-SALES & INSTALLATION All Internet Now ................................................ 312-335-9495 Prime Time Sports ............................................ 847-637-3500 CAMERA & VIDEO SYSTEMS Keyth Security Technologies ............................ 847-433-0000 CARPET, RUG & UPHOLSTERY CLEANING Sexton Complete Care .................... Page 35 .. 847-827-1188

CASH & CARRY OUTLETS GFS Marketplace..............................................800-968-6361 CASH REGISTERS & SUPPLIES Schmaus Cash Register & POS ....................... 847-675-6066 CATERING-VEHICLES DCI Central ...................................... Page 10 .. 800-468-7478 CHAIRS-COMMERCIAL Chicago Booth ................................. Page 14 .. 773-378-8400 Clear Chair Store .............................................. 773-253-4883 John Manson & Associates .............................. 773-278-8260 Richardson Seating-Fse. Division .................... 312-829-4040 Waco Manufacturing......................................... 312-733-0054 CHARCOAL Charcoal Supply Company ............................... 312-642-5538 CHEESE-WHOLESALE Wiscon Corporation .......................................... 708-450-0074 CHEESECAKES Eli’s Cheesecakes ........................... Page 17 .. 773-736-3417 CHEMICALS Lee’s Chemical Solutions ................................. 844-550-5337 CHICKEN-PROGRAMS FSI/Foodservice Solutions................................ 847-719-6088 CHILI Captain Ken’s Foods ....................... Page 14 .. 800-510-3811 CHORIZO Quay Corp ....................................... Page 11 ... 847-676-4233 CIGARS Pacific Cigar Company .................... Page 40 .. 630-972-1189 CLASSIFIED ADVERTISING Food Industry News.......................................... 847-699-3300 CLEANING PRODUCTS SuperClean.......................................................847-361-0289 CO-PACKERS T F Processors ................................ Page 39 .. 847-709-2600 COFFEE Farmer Brothers Coffee .................................... 312-437-1818

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Page 42 COFFEE & TEA Chicago Coffees & Teas ................................... 773-252-7000 COFFEE HOUSE PRODUCTS Chicago Coffees & Teas ................................... 773-252-7000 COFFEE ROASTERS Tec Foods ........................................ Page 34 .. 773-638-5310 COFFEE-GOURMET & SPECIALTY Chicago Coffees & Teas ................................... 773-252-7000 COLD STORAGE Perishable Distribution Solutions ...................... 888-491-1641 CONCESSION EQUIPMENT & SUPPLIES Gold Medal Products ........................................ 800-767-5352 CONSTRUCTION-RESTAURANTS Chicago Builders & Contractors ...... Page 29 .. 773-529-6000 CONSULTING & DESIGN A D E Foodservice Equipment.......................... 630-628-0811 CORNED BEEF-FRESH EX-Cel Corned Beef ......................................... 312-666-2535 Vienna Beef ...................................................... 773-278-7800 CORPORATE GIFTS Vienna Beef ...................................................... 773-278-7800 CUSTOM PLASTIC CUPS J & C Enterprises..............................................708-476-5523 DAIRY-PRODUCTS Instantwhip Chicago ........................ Page 20 .. 800-933-2500 Quay Corp ....................................... Page 11 ... 847-676-4233 DECOR & DESIGN Zap Props ........................................ Page 28 .. 773-376-2278 DELIVERY-VEHICLES DCI Central ...................................... Page 10 .. 800-468-7478 DESSERTS Algelato Chicago ............................. Page 04 .. 847-455-5355 Gerhard’s European Desserts ......... Page 11 ... 847-234-0023 DIRECT MAIL PROGRAMS Food Industry News.......................................... 847-699-3300 DIRECTV BKS Enterprises ................................................847-352-1118 Prime Time Sports ............................................ 847-637-3500 DISHWASHER-LEASING & RENTAL Cintas Corporation............................................ 630-543-3666 Lee’s Chemical Solutions ................................. 844-550-5337 DISTRIBUTOR SALES REPS Jeff Goworowski ................................................312-738-1111 DUCT CLEANING Enviromatic Corp of America ........... Page 18 .. 847-729-8000 Averus ..............................................................800-393-8287 Olympia Maintenance ....................................... 708-344-0344 ELECTRICAL REPAIR & MAINTENANCE Mackay Heating & Mechanical ........ Page 15 .. 847-381-0448 ENERGY BROKER (ELECTRIC & GAS) LessThanComEd.com ...................................... 847-846-9823 ERP SOFTWARE-FOR DISTRIBUTORS TopshelfDS ...................................... Page 37 .. 770-883-7441 ETHNIC FOODS Kikkoman Sales USA....................... Page 36 .. 630-954-1244 EXHAUST FAN REPAIR Hoods Chicago ................................ Page 31 .. 773-552-9200 FACILITY MAINTENANCE CLM Midwest ................................... Page 16 .. 708-456-7777 FAUCETS Faucet Shoppe The ......................... Page 03 .. 773-478-3890 FILTERS-EXHAUST SYSTEMS Averus ..............................................................800-393-8287 Olympia Maintenance ....................................... 708-344-0344 FIRE ALARM REPAIR & TESTING Valley Fire Protection........................................ 630-761-3168 FIRE SUPRESSION SYSTEMS Averus ..............................................................800-393-8287 Foster & Son Fire Extinguishers ....................... 708-233-9505 Fox Valley Fire & Safety ................................... 847-695-5990 FIRE-ALARM SYSTEMS Keyth Security Technologies ............................ 847-433-0000 FIRE-EXTINGUISHERS Averus ..............................................................800-393-8287 Foster & Son Fire Extinguishers ....................... 708-233-9505 Henrichsen Fire & Safety Equip ....................... 800-373-9714 FIRST AID-EQUIPMENT & SUPPLIES Affirmed Medical Service .................................. 847-322-9185 FLOOR MAINTENANCE Sexton Complete Care .................... Page 35 .. 847-827-1188 FLOORS-SALES & REPAIRS Customcrete LLC..............................................847-651-9699

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TO PLACE CLASSIFIEDS, CALL 847-699-3300 FOOD BROKERS Lazza Food Service Brokerage ........................ 847-322-8893 FOOD DISTRIBUTORS Christ Panos Foods ......................... Page 06 .. 312-421-6100 Devanco Foods ............................... Page 05 .. 847-228-7070 Tec Foods Inc .................................. Page 34 .. 773-638-5310 Anichini Brothers .............................................. 312-644-8004 Artisan Specialty Foods .................................... 708-762-5238 Kingdom Farms ................................................ 312-226-4456 Kronos Foods ................................................... 800-621-0099 Market Produce ................................................ 312-666-3106 FOOD EQUIPMENT Bob King Auctions ........................... Page 40 .. 847-458-0500 Gold Medal Products ........................................ 800-767-5352 FOOD PRODUCTS Mame’s Burrito’s .............................. Page 15 .. 303-722-7222 Tec Foods Inc .................................. Page 34 .. 773-638-5310 GFS Marketplace..............................................800-968-6361 Grecian Delight ................................................. 847-364-1010 Riverside Foods................................................ 800-678-4511 Soupbase.com..................................................216-381-9916 FOOD PRODUCTS-PREPARED Captain Ken’s Foods ....................... Page 14 .. 800-510-3811 FOOD SAFETY TRAINING Northland Laboratories ..................................... 800-261-7465 FOOD-DISTRIBUTION SOFTWARE TopshelfDS ...................................... Page 37 .. 770-883-7441 FOOD-PRODUCTION SOFTWARE TopshelfDS ...................................... Page 37 .. 770-883-7441 FOODSERVICE EQUIPMENT Leach Food Equipment Dist ............ Page 23 .. 815-712-7707 March Quality Used & New Equip ... Page 15 .. 800-210-5895 Zepole Restaurant Supply ............... Page 12 .. 630-783-1239 Losurdo Inc .......................................................630-833-2828 Thunderbird Food Machinery ........................... 866-451-1668 FOODSERVICE EQUIPMENT-REPAIR CSI - Coker Service Inc ................... Page 16 .. 888-908-5600 Mackay Heating & Mechanical ........ Page 15 .. 847-381-0448 Bake Tech .........................................................847-357-9303 Cobblestone Ovens .......................................... 847-635-0172 FOODSERVICE- LAYOUT & DESIGN A D E Foodservice Equipment.......................... 630-628-0811 Losurdo Inc .......................................................630-833-2828 Sarfatty Associates ........................................... 847-920-1100 FOODSERVICE-EQUIPMENT PARTS CSI - Coker Service Inc ................... Page 16 .. 888-908-5600 Cobblestone Ovens .......................................... 847-635-0172 FOODSERVICE-SUPPLIES Ramar Supply Co ............................ Page 08 .. 708-233-0808 GFS Marketplace..............................................800-968-6361 FREEZER & REF TRAILER RENTAL/LEASING Black Star Kitchens & Commissaries ......................................

847-350-9774 FREEZERS-ALL TYPES Custom Cooler & Freezer ................ Page 08 .. 630-879-3131 FRYERS FSI/Foodservice Solutions................................ 847-719-6088 FURNITURE-COMMERCIAL Richardson Seating-Fse. Division .................... 312-829-4040 GASKET REPLACEMENT SERVICE Hands on Gaskets & Hardware ........................ 708-641-7007 GELATO Algelato Chicago ............................. Page 04 .. 847-455-5355 Palazzolo’s Artisan Dairy ................. Page 22 800-4GE-LATO GELATO EQUIPMENT & SUPPLIES Kool Technologies ........................... Page 35 .. 630-483-2256 Palazzolo’s Artisan Dairy ................. Page 22 800-4GE-LATO GIARDINERA V Formusa Company........................................ 312-421-0485 GIARDINIERA E Formella & Sons............................................ 630-873-3208 GLYCOL REFRIGERATION SYSTEM & REPAIR Mackay Heating & Mechanical ........ Page 15 .. 847-381-0448 GOURMET-FOOD PRODUCTS Artisan Specialty Foods .................................... 708-762-5238 Market Produce ................................................ 312-666-3106 Viola Imports.....................................................847-690-0790 GREASE REMOVAL SERVICE Hopkins Grease Company ............................... 877-404-7327 Kaluzny Bros Inc...............................................815-744-1453 GREASE TRAP PUMPING SERVICE Tierra Environmental ....................... Page 36 .. 888-551-1998 Hopkins Grease Company ............................... 877-404-7327 Kaluzny Bros Inc...............................................815-744-1453

Food Industry News® June 2015

GREASE-EXHAUST CLEANING Enviromatic Corp of America ........... Page 18 .. 847-729-8000 Averus ..............................................................800-393-8287 Olympia Maintenance ....................................... 708-344-0344 GREEK FOOD PRODUCTS Kronos Foods ................................................... 800-621-0099 Olympia Foods ................................................. 773-735-2250 GYROS Devanco Foods ............................... Page 05 .. 847-228-7070 Kronos Foods ................................................... 800-621-0099 Olympia Foods ................................................. 773-735-2250 H/R-HUMAN RESOURCE SERVICES BenefitMall ........................................................630-320-1417 HAMBURGER PATTY MANUFACTURER Devanco Foods ............................... Page 05 .. 847-228-7070 HAMBURGERS -FRESH & FROZEN Allen Brothers 1893 ......................... Page 03 .. 773-890-5100 HEATING & AIR CONDITIONER SERVICE & REP Mackay Heating & Mechanical ........ Page 15 .. 847-381-0448 Mechanical 24 .................................................. 847-987-9738 HOOD & EXHAUST-CLEANING Enviromatic Corp of America ........... Page 18 .. 847-729-8000 Automated Cleaning (Foster & Son).......................................

708-233-9505 Averus ..............................................................800-393-8287 Olympia Maintenance ....................................... 708-344-0344 HOOD & EXHAUST-SYSTEMS Belvin/J&F Sheet Metal Co............................... 312-666-5222 HOOD SYSTEMS-FIRE Hoods Chicago ................................ Page 31 .. 773-552-9200 Averus ..............................................................800-393-8287 Henrichsen Fire & Safety Equip ....................... 800-373-9714 HOT DOGS Crawford Sausage ............................................ 773-277-3095 Red Hot Chicago .............................................. 800-249-5226 Vienna Beef ...................................................... 773-278-7800 ICE CREAM Algelato Chicago ............................. Page 04 .. 847-455-5355 Chocolate Shoppe Ice Cream ......... Page 14 .. 608-221-8640 Fox Valley Farms ............................. Page 34 .. 630-231-3005 Homer’s Gourmet Ice Cream .......... Page 29 .. 847-251-0477 Instantwhip Chicago ........................ Page 20 .. 800-933-2500 Palazzolo’s Artisan Dairy ................. Page 22 800-4GE-LATO Nestle Ice Cream Company ............................. 800-531-2663 ICE CREAM-EQUIPMENT & SUPPLY Kool Technologies ........................... Page 35 .. 630-483-2256 ICE MACHINE REPAIR & SANITIZING Major Appliance Service ................................... 708-447-4100 ICE MACHINES Apex Beverage Company................ Page 27 877-901-APEX ICE MACHINES-SALES-RENTAL OR LEASING Empire Cooler Service..................... Page 19 .. 312-733-3900 Mechanical 24 .................................................. 847-987-9738 ICE-MAKING EQUIPMENT/REPAIR & SERVICE Mackay Heating & Mechanical ........ Page 15 .. 847-381-0448 ICE-SCULPTURE AAA Nadeau’s Ice Sculptures........................... 708-366-3333 INSURANCE Heil & Kay Insurance Agency .......... Page 22 .. 847-259-1421 Jos Cacciatore & Company ............. Page 19 .. 312-259-8200 Northern Illinois Insurance ............... Page 21 .. 815-226-9353 Society Insurance ............................ Page 02 .. 888-576-2438 Caro Insurance Services .................................. 708-745-5031 Clermont Specialty Managers .......................... 800-504-7012 Concklin Insurance Agency .............................. 630-268-1600 ISU Northwest Insurance Services ................... 888-366-3467 The Horton Group.............................................312-917-8610 INSURANCE SERVICES Northern Illinois Insurance ............... Page 21 .. 815-226-9353 Clermont Specialty Managers .......................... 800-504-7012 Farmers Insurance-Mark Holihan ..................... 847-823-6800 INSURANCE-INDUSTRIAL & COMMERCIAL Jos Cacciatore & Company ............. Page 37 .. 312-264-6055 INTERIOR DESIGNERS Sarfatty Associates ........................................... 847-920-1100 INTERNET ACCESS All Internet Now ................................................ 312-335-9495 INTERNET ADVERTISING Food Industry News.......................................... 847-699-3300 INVENTORY CONTROL Sculpture Hospitality ......................................... 773-454-1300 ITALIAN BEEF Authentic Brands ............................. Page 13 .. 708-749-5430

Bari Beef .......................................... Page 30 .. 847-305-0056 Devanco Foods ............................... Page 05 .. 847-228-7070 Serrelli’s Foods ................................ Page 23 .877-385-BEEF Red Hot Chicago ..............................................800-249-5226 ITALIAN FOOD SPECIALTIES E Formella & Sons............................................ 630-873-3208 ITALIAN SAUSAGE Devanco Foods ............................... Page 05 .. 847-228-7070 Anichini Brothers .............................................. 312-644-8004 JANITOR-SUPPLIES Ramar Supply Co ............................ Page 08 .. 708-233-0808 JAPANESE-FOOD PRODUCTS Kikkoman Sales USA....................... Page 36 .. 630-954-1244 JUICERS-FRUIT & VEGETABLES Berkel Midwest ................................................. 800-921-9151 KID’S ACTIVITIES WikkiStix .......................................... Page 04 .. 800-869-4554 KITCHEN-EXHAUST SYSTEMS/CLEANING Enviromatic Corp of America ........... Page 18 .. 847-729-8000 Averus ..............................................................800-393-8287 Olympia Maintenance ....................................... 708-344-0344 KNIFE-SHARPENING SERVICE Cozzini Inc ........................................................888-846-7785 Maestranzi Brothers ......................................... 708-867-7323 LAMB-WHOLESALE Allen Brothers 1893 ......................... Page 03 .. 773-890-5100 LANDSCAPING CLM Midwest ................................... Page 16 .. 708-456-7777 LAW FIRMS Dregerlaw .........................................................312-322-0955 LINEN SUPPLY & RENTAL SERVICE Cosmopolitan Textile ........................................ 773-254-6100 Mickey’s Linen .................................................. 773-545-7211 Party Linens by DeNormandie.......................... 773-731-9281 Valley Linen Supply .......................................... 630-897-4474 LIQUOR LIABILITY/AUTO/UMBRELLA Northern Illinois Insurance ............... Page 21 .. 815-226-9353 LIQUOR-WHOLESALE Peerless Liquors ............................................... 773-378-3908 LOCKSMITH & SAFES Keyth Security Technologies ............................ 847-433-0000 LOGISTICS COMPANIES Perishable Distribution Solutions ...................... 888-491-1641 MAILING LISTS Foodservice Database Company .... Page 20 .. 773-745-9400 MANUFACTURERS REPRESENTATIVES Pro Line Distribution ......................................... 630-495-9896 MEAT PROCESSING EQUIP SALES & SERVICE Berkel Midwest ................................................. 800-921-9151 MEAT-SMOKED Nueske Applewood Smoked Meats .................. 800-382-2266 MEAT-WHOLESALE Allen Brothers 1893 ......................... Page 03 .. 773-890-5100 Devanco Foods ............................... Page 05 .. 847-228-7070 Anichini Brothers .............................................. 312-644-8004 Buedel Fine Meats & Provisions....................... 708-496-3500 Kingdom Farms ................................................ 312-226-4456 R Whittingham & Son Meats ............................ 708-371-1650 MEATBALLS Bari Beef .......................................... Page 30 .. 847-305-0056 MEDICAL SUPPLIES Affirmed Medical Service .................................. 847-322-9185 MENUS-CUSTOM PRINTED Accurate Printing .............................................. 708-824-0058 MICRO BEERS Chicago Beverage Systems ............ Page 33 .. 773-826-4100 MILK Instantwhip Chicago ........................ Page 20 .. 800-933-2500 MYSTERY SHOPPING/HOSPITALITY SECURITY Petritis Group Inc IL Lic 117001002.................. 847-705-6619 NACHO-EQUIPMENT & SUPPLIES Gold Medal Products ........................................ 800-767-5352 NAME-PLATES & TAGS Classic Design Awards ..................................... 847-470-0855 OIL & SHORTENING Columbus Vegetable Oils ................ Page 09 .. 773-265-6500 OIL FILTRATION DEVICES Vito AG .............................................................847-859-0398 OILS & FATS-COOKING Columbus Vegetable Oils ................ Page 09 .. 773-265-6500 OILS & VINEGAR Pastorelli Foods .............................................800-SOS-AUCY

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Food Industry News® June 2015 OILS-COOKING/BULK Columbus Vegetable Oils ................ Page 09 .. 773-265-6500 Salad Oils International Corp............................ 773-261-0500 OLIVE OILS Columbus Vegetable Oils ................ Page 09 .. 773-265-6500 Salad Oils international Corp ............................ 773-261-0500 ORGANIC FOODS Pastorelli Foods .............................................800-SOS-AUCY OUTDOOR FURNITURE John Manson & Associates .............................. 773-278-8260 OVEN REPAIR & MAINTENANCE Mackay Heating & Mechanical ........ Page 15 .. 847-381-0448 OVENS-SALES & SERVICE Cobblestone Ovens .......................................... 847-635-0172 PACKAGING Sunshine Supply Company ............. Page 22 .. 773-927-2828 PAINTING & HANDYMAN SERVICES Schubert Painting ............................................. 847-606-9660 PANCAKE-BATTER & MIX Tec Foods Inc .................................. Page 34 .. 773-638-5310 PAPER-PRODUCTS Ramar Supply Co ............................ Page 08 .. 708-233-0808 PARTY-FAVORS & SUPPLIES Ramar Supply Co ............................ Page 08 .. 708-233-0808 PASTA-FRESH AND FROZEN Pastafresh Home Made Pasta.......................... 773-745-5888 PASTA-GLUTEN FREE Leo’s Gluten-Free ............................................. 847-233-9211 PASTRIES-WHOLESALE Gerhard’s European Desserts ......... Page 11 ... 847-234-0023 PATIO HEATERS TNG Industries ................................................. 708-449-1100 PATTY MACHINES/FOOD FORMERS Berkel Midwest ................................................. 800-921-9151 PAYROLL SERVICE Payville Usa The Hero’s of Payroll .. Page 24 .. 630-366-2600 BenefitMall ........................................................630-320-1417 PEANUTS Mellos Snacks ................................. Page 35 .. 773-772-8911 PEST CONTROL/PEST ELIMINATION Mc Cloud Services........................... Page 18 .. 800-332-7805 Presto X Pest Control ....................................... 888-627-5772 PHONE & VOIP SERVICES All Internet Now ................................................ 312-335-9495 PHONE SYSTEMS Keyth Security Technologies ............................ 847-433-0000 PICKLES SuckerPunch Gourmet .................... Page 02 .. 312-560-2215 PICKLES & RELISH Vienna Beef ...................................................... 773-278-7800 PIZZA OVEN RENTAL Chicago’s Own Mobile Pizza Co ...................... 708-305-0236 PIZZA SUPPLY DISTRIBUTORS Anichini Brothers .............................................. 312-644-8004 PLAQUES Classic Design Awards ..................................... 847-470-0855 PLUMBING SERVICES Drip Drop Plumbing .......................................... 630-412-1179 PLUMBING SUPPLIES Faucet Shoppe The ......................... Page 03 .. 773-478-3890 POINT OF SALE SUPPLIES Western Business Systems ............. Page 35 .. 773-878-7200 Schmaus Cash Register & POS ....................... 847-675-6066 POINT OF SALE SYSTEMS Western Business Systems ............. Page 35 .. 773-878-7200 Alpha POS Services ......................................... 630-690-2870 Retail Control Solutions .................................... 630-521-9900 Schmaus Cash Register & POS ....................... 847-675-6066 POLISH SAUSAGE Harczak Sausage Company ............................. 773-631-8400 POPCORN Mellos Snacks ................................. Page 35 .. 773-772-8911 POPCORN-EQUIPMENT & SUPPLIES Gold Medal Products ........................................ 800-767-5352 POULTRY Kingdom Farms ................................................ 312-226-4456 POULTRY-FRESH New S B L INC ................................ Page 34 .. 773-376-8280 PRESSURE WASHING Olympia Maintenance ....................................... 708-344-0344 PRINTING-CUSTOM ITEMS Accurate Printing .............................................. 708-824-0058

june 41-48.indd 43

PRIVATE LABEL FOOD MANUFACTURERS T F Processors ................................ Page 39 .. 847-709-2600 PRODUCE DISTRIBUTORS Premier Produce...............................................847-678-0780 PRODUCE-WHOLESALE Market Produce ................................................ 312-666-3106 PUBLISHING Food Industry News.......................................... 847-699-3300 RE-UPHOLSTERY Chicago Booth ................................. Page 14 .. 773-378-8400 REFRIGERATED TRAILER RENTAL/LEASING Black Star Kitchens & Commissaries ......................................

847-350-9774 REFRIGERATION EQUIP SERVICE & REPAIR CSI - Coker Service Inc ................... Page 16 .. 888-908-5600 Lee’s Foodservice Parts & Repair ... Page 26 .. 800-728-1102 Mackay Heating & Mechanical ........ Page 15 .. 847-381-0448 Accu-Tech .........................................................847-658-8440 Mechanical 24 .................................................. 847-987-9738 REFRIGERATION EQUIPMENT Pro Line Distribution ......................................... 630-495-9896 REFRIGERATION-EQUIP/COMMERCIAL Custom Cooler & Freezer ................ Page 08 .. 630-879-3131 RESTAURANT EQUIPMENT FSI/Foodservice Solutions................................ 847-719-6088 Losurdo Inc .......................................................630-833-2828 RESTAURANT EQUIPMENT & SUPPLIES C & R Restaurant Service ............... Page 27 .. 312-850-1818 Custom Cooler & Freezer ................ Page 08 .. 630-879-3131 Gatorchef.com ................................. Page 24 888-94G-ATOR Olympic Store Fixtures .................... Page 39 .. 773-585-3755 Ramar Supply Co ............................ Page 08 .. 708-233-0808 Zepole Restaurant Supply ............... Page 12 .. 630-783-1239 Berkel Midwest ................................................. 800-921-9151 RESTAURANT EQUIPMENT REPAIR SERVICE CSI - Coker Service Inc ................... Page 16 .. 888-908-5600 Lee’s Foodservice Parts & Repair ... Page 26 .. 800-728-1102 Mackay Heating & Mechanical ........ Page 15 .. 847-381-0448 Accu-Tech .........................................................847-658-8440 Berkel Midwest ................................................. 800-921-9151 Cobblestone Ovens .......................................... 847-635-0172 Hobart Corporation ........................................... 847-631-0070 Major Appliance Service ................................... 708-447-4100 Mechanical 24 .................................................. 847-987-9738 RESTAURANT EQUIPMENT-NEW & USED Bob King Auctions ........................... Page 40 .. 847-458-0500 March Quality Used & New Equip ... Page 15 .. 800-210-5895 RESTAURANT REAL ESTATE SALES John Moauro/Realty Executives ....................... 708-361-1150 Kudan Group Inc .............................................. 312-575-0480 Nick Dibrizzi/Coldwell Banker ........................... 708-562-9328 Pontarelli & Company ....................................... 847-778-3571 RESTAURANT-DESIGNERS A D E Foodservice Equipment.......................... 630-628-0811 Losurdo Inc .......................................................630-833-2828 Sarfatty Associates ........................................... 847-920-1100 RESTAURANTS La Scarola Restaurant ...................................... 312-243-1740 Pita Inn Restaurants ......................................... 847-677-0211 SALAD-DRESSINGS & OILS Columbus Vegetable Oils ................ Page 09 .. 773-265-6500 Tec Foods Inc .................................. Page 34 .. 773-638-5310 SANITATION TRAINING Illinois Restaurant Association ......... Page 40 .. 312-787-4000 Food Industry Training ...................................... 630-690-3818 SATELLITE TV SYSTEMS Prime Time Sports ............................................ 847-637-3500 SAUSAGE Anichini Brothers .............................................. 312-644-8004 Crawford Sausage ............................................ 773-277-3095 Red Hot Chicago .............................................. 800-249-5226 Vienna Beef ...................................................... 773-278-7800 SBA LOANS Ridgestone Bank .............................................. 847-805-9520 SCALES Berkel Midwest ................................................. 800-921-9151 SEATING Clear Chair Store .............................................. 773-253-4883 Waco Manufacturing......................................... 312-733-0054 SEATING REPAIRS Express Seating .............................. Page 24 .. 630-985-7797 SECURITY CAMERA SYSTEMS Keyth Security Technologies ............................ 847-433-0000

Page 43 SECURITY PROFESSIONALS Extrity LLC ........................................................773-501-3203 SECURITY SYSTEMS Keyth Security Technologies ............................ 847-433-0000 SEMINARS-FOOD SAFETY Northland Laboratories ..................................... 800-261-7465 SEWER(MAINT)-RODDING & JETTING Tierra Environmental ....................... Page 36 .. 888-551-1998 SHEET METAL FABRICATION C & R Restaurant Service ............... Page 27 .. 312-850-1818 SHIPPING SERVICES Perishable Distribution Solutions ...................... 888-491-1641 SHORTENING Columbus Vegetable Oils ................ Page 09 .. 773-265-6500 SIGNAGE-INDOOR & OUTDOOR American Graphics .......................... Page 25 .. 888-774-6270 SIGNS Spell Brite Signs .............................. Page 48 .. 312-952-0612 SILVERWARE & DINNERWARE John Manson & Associates .............................. 773-278-8260 SLICERS-SALES & SERVICE Berkel Midwest ................................................. 800-921-9151 Maestranzi Brothers ......................................... 708-867-7323 SNOW-PLOWING CLM Midwest ................................... Page 16 .. 708-456-7777 SOAPS & DETERGENTS Lee’s Chemical Solutions ................................. 844-550-5337 SOCIAL MEDIA SERVICES Stick Out Social ............................... Page 39 .. 312-655-9999 SOFT DRINKS PepsiAmericas..................................................773-893-2319 SOFT SERVE-ICE CREAM/EQUIP & SUPPLIES Kool Technologies ........................... Page 35 .. 630-483-2256 SOFTWARE-FOODSERVICE Culinary Software Services ............. Page 29 .. 800-447-1466 SOFTWARE-MEAT/SEAFOOD PRODUCTION TopshelfDS ...................................... Page 37 .. 770-883-7441 SOFTWARE-WHOLESALE DISTRIBUTION TopshelfDS ...................................... Page 37 .. 770-883-7441 SOUP BASES Soupbase.com..................................................216-381-9916 SOUPS Vienna Beef ...................................................... 773-278-7800 SPA King Spa & Sauna ............................................ 847-972-2540 SPECIALTY FOODS GraceKennedy Foods....................................... 305-884-1100 SPICE BLENDS Famar Flavors ................................. Page 21 .. 708-926-2951 STAINLESS STEEL EQUIPMENT & REPAIR C & R Restaurant Service ............... Page 27 .. 312-850-1818 STEAKS-PORTION CONTROLLED Allen Brothers 1893 ......................... Page 03 .. 773-890-5100 STEAM CLEANING Olympia Maintenance ....................................... 708-344-0344 SUPERMARKET & DELI EQUIPMENT Leach Food Equipment Dist ............ Page 23 .. 815-712-7707 SUPERMARKET- EQUIPMENT/ NEW & USED Berkel Midwest ................................................. 800-921-9151 T-SHIRTS-CUSTOM PRINTED DLS Custom Embroidery .................................. 847-593-5957 TABLES-ALL TYPES Chicago Booth ................................. Page 14 .. 773-378-8400 John Manson & Associates .............................. 773-278-8260 Waco Manufacturing......................................... 312-733-0054 TAMALES Supreme Frozen Products................................ 773-622-3777 TEA-ORGANIC WHITE Dewdrop Tea .................................................... 630-335-7806 TOFU PRODUCTS-ALL TYPES Phoenix Tofu .................................... Page 20 .. 773-784-2503 TOMATO PRODUCTS Neil Jones Food Company ............................... 800-543-4356 Pastorelli Foods .............................................800-SOS-AUCY TRADE PUBLICATIONS Food Industry News.......................................... 847-699-3300 TRUCK GRAPHICS American Graphics .......................... Page 25 .. 888-774-6270 TRUCK-REFRIGERATED DCI Central ...................................... Page 10 .. 800-468-7478 TRUCK-SALES & SERVICE DCI Central ...................................... Page 10 .. 800-468-7478 Mercedes Benz of Chicago .............................. 312-628-4101

TRUCK-SALES NEW & USED D & S Truck Center.......................... Page 25 .. 708-352-5551 M & K Truck Centers ....................... Page 23 .. 708-638-5827 TV SALES, SERVICE & INSTALLATION BKS Enterprises ................................................847-352-1118 Prime Time Sports ............................................ 847-637-3500 UNIFORMS-ALL TYPES Valley Linen Supply .......................................... 630-897-4474 Zee’s Apparel....................................................773-699-1300 UPHOLSTERY CLEANING Sexton Complete Care .................... Page 35 .. 847-827-1188 VALET PARKING SERVICES Start Parking Company .....................................847-366-2111 VEAL Allen Brothers 1893 ......................... Page 03 .. 773-890-5100 VEGAN & VEGETARIAN FOOD PRODUCTS Long Grove Specialty Foods ............................ 847-574-7865 VENTILATING-SYTEMS CLEANING Enviromatic Corp of America ........... Page 18 .. 847-729-8000 Averus ..............................................................800-393-8287 Olympia Maintenance ....................................... 708-344-0344 VERTICAL BROILERS XL Manufacturing ............................................. 773-271-8900 VIDEO SURVEILLANCE SYSTEMS Keyth Security Technologies ............................ 847-433-0000 WALK IN COOLER, MOBILE, RENTAL/LEASING Black Star Kitchens & Commissaries ......................................

847-350-9774 WALK-IN COOLER REPAIR & MAINTENANCE Mackay Heating & Mechanical ........ Page 15 .. 847-381-0448 WALK-IN COOLERS AND FREEZERS Custom Cooler & Freezer ................ Page 08 .. 630-879-3131 WAREWASHING PROGRAMS Lee’s Chemical Solutions ................................. 844-550-5337 WATER JETTING Drip Drop Plumbing .......................................... 630-412-1179 WEBSITE DESIGN Americaneagle.com ......................... Page 41 .. 847-699-0300 WELDING & FABRICATING KOP Ind. Welding & Fabrication ...... Page 21 .. 630-930-9516 WHIPPED CREAM Instantwhip Chicago ........................ Page 20 .. 800-933-2500 WILD GAME Allen Brothers 1893 ......................... Page 03 .. 773-890-5100 WINE PRESERVATION/DISPENSING SYSTEMS ABetter Pour ...................................................855-300-POUR WOOD FLOOR CLEANING & INSTALLATION Sexton Complete Care .................... Page 35 .. 847-827-1188 WORKERS COMP INSURANCE Northern Illinois Insurance ............... Page 21 .. 815-226-9353 Farmers Insurance-Mark Holihan ..................... 847-823-6800 YOGURT & SOFT SERVE EQUIPMENT Kool Technologies ........................... Page 35 .. 630-483-2256

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5/12/15 1:39 PM

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TO PLACE CLASSIFIEDS, CALL 847-699-3300

Food Industry News® June 2015

CHICAGOLAND’S BEST LOCATIONS FOR SALE 24 HOUR VOICEMAIL

Only From

Email—nick.dibrizzi@cbexchange.com

Nick Di Brizzi 888-317-7721

NEW - COOK CO. NW SUBURBS Pizzeria-Ristorante & More Includes Real Estate & Business. Est. since 1964.

Real $$$$ maker, 4 year Federal Income Tax returns avail. Owner retiring. For R.E. & Business $899,000. It’s also a great development opp. for a national tenant. Highly confidential, must sign confidentiality agreement and have proof of funds.

BENSENVILLE ON IRVING PARK ROAD National Tenant Location Corner, turn key free standing fast food rest. with drive-thru. Presently operating as Brown’s Chicken & Pasta. Site was approved for a Popeye’s Chicken. 2,100 SF bldg., seats 40 on 97.47x150, 14,620 SF lot. For Sale: $450,000. Real Estate taxes: $6.29 per SF

JOLIET - WILL COUNTY

MONTCLARE - BELMONT & HARLEM

Bar with 2 am tavern license Lot size: 128’x25’ or 3,300 SF Building: 1,800 SF; seats 50 Established for 40 years Real $$$ Maker For Real Estate & Business: $349,500 NEW - SOUTHWEST SUBURBS TINLEY PARK Turn key 1,500 SF 50’s diner style, brand new Turn key, fully equipped restaurant Can be used as a breakfast/lunch concept or any fast food concept.

LISLE - DUPAGE COUNTY 1650 Maple Avenue Free standing 3,834 SF retail building on 39,688 SF lot.

Available For Sale

NEW - BERWYN

2301 W. Jefferson, U.S. Route 52, Hard corner stoplight intersection.

National Tenant Location.

Free standing 2,700 SF restaurant with drive thru on 22,500 SF lot.

PRICE REDUCTION! Available for sale or lease.

5,000 SF turn-key restaurant Ample parking Located on Cermak Road Real Estate Fixtures & Equipment: $399,000 WILL COUNTY - BOLINGBROOK Major Intersection Free standing fast food restaurant w/ drivethru on outlot of major shopping center. Building size: 1,824 SF, seats 30 plus 20 outdoor patio; Lot size: 17,500 SF; parks 15.

Available For Sale.

NORTHWEST SUBURBS - O’HARE

National Tenant Location Free standing restaurant 3,500 SF with drivethru, POS systems, walk in coolers, etc on 1 acre lot. Selling Real Estate Fixtures and Equipment $279,000 Bank Owned.

SOUTHWEST SUBURBS, KANKAKEE On famous Route 17 on 5 Acres of Land Free standing 4,000 +/- SF turn key restaurantbar-lounge. Best ribs and pizza in the area Established for 20 years. Real $$$ Maker.

Owner retiring. Selling Real Estate & Business.

Call for more information.

SOUTHWEST SUBURBS - MOKENA Iconic 11,000 SF sports bar Established for 10 years with plenty of parking Completely remodeled 3 years ago.

Real $$$ Maker. Owner retiring.

Selling business only.

Call for more information.

NE SUBURBS, NORTH SHORE, EVANSTON

BY NORTHWESTERN UNIVERSITY Turn key 1,500 SF fine dining restaurant Rent $2,800 per month, Gross Lease Business only $79,500

OAK BROOK- DUPAGE COUNTY Free standing turn key 9,000+/- restaurantbar-banquet on 1.2 acres For Sale/For Lease. Highly confidentialqualified operators only!

NEW: SOUTHWEST SUBURBS Oak Forest (147th & Central) Turn-key 1,250 SF Carryout/Delivery restaurant Build out as pizzeria with black iron or any other food concept. Located in strip center next to 7-Eleven. $1,700 a month gross lease

SOUTHWEST SUBURBS-WILL COUNTY

Turn-key, successful family owned established 30 years. Owner retiring-free standing 2,100 SF bldg. seats 34 inside & 20 outside.39,063 SF lot parks 40 on busy four lane road. Token operated batting cages/Real $$$ maker. For Real Estate and business $550,000.

We have bank owned foreclosures; commercial and residential. For more ConfidentialFINListings, Call3/10/2015 Today! 10:26:54 1-888-317-7721.

Se Habla Español. ad Trolley Barn.ai AM MEMBER: CRBA

THE TROLLEY BARN

SHERIDAN

24216 W. Lockport St., Plainfield

145 N. Bushnell St.

For Lease

For Sale

BA

Tavern / Bar Great neighborhood tavern with regular customer base generating good income stream. Features pool table, dart boards, shuffleboard and more! Recent poker/slot machines add revenue. NEW outdoor beer garden. A kitchen can be added to increase revenue even more! Seller will finance.

Financials available with confidentiality agreement. Showings by appointment only.

$224,900 For More Information Contact:

C

M

Y

CM

MY

CY

CMY

Redeveloped Retail Center Fantastic opportunity to be in on from the beginning of the redevelopment of the historic Trolley Barn. Located in the heart of one of the most charming towns in Illinois, ownership is offering space for lease from 4,000 sf to 12,925 sf. Ideal location for a brew pub or any type restaurant that would benefit from a unique, thriving downtown location. Great visibility, easy access and on-site parking. $20.00/sf For More Information Contact:

K

Keith Warpinski 630-602-6153

Keith Conroy 815-347-2756

HONIG-BELL

HONIG-BELL

spec35@aol.com

keith.warpinski@coldwellbanker.com

www.cbchonigbell.com MEMBER: CRBA

june 41-48.indd 44

www.cbchonigbell.com MEMBER: CRBA

5/12/15 1:39 PM

Food Industry News® June 2015

Page 45

Chicago’s Premier Hospitality Real Estate Brokers For additional listings, please visit our website. To list your Business or speak with a Broker, contact our of�ice today. twitter.com/RestaurantRE Kudan Group

RESTAURANT EXCHANGE

NEW LISTINGS

Loop, South - Restaurant/Bar/Entertainment Venue for Sale Code#1040

Grand bow truss restaurant and entertainment venue with parking. Take advantage of mass visitors attending the nearby McCormick Place. Mezzanine for offices & additional rooms.

Size: ~6,000 SF Rental Rate: $7,525/Mo. (NNN) Price: $449K (Bus.) Agents: Juan Carlos

Evanston: Sports Bar and Grill. Gross $2.3 million. 6,100 square feet. Best burger and best sandwiches in Evanston. A must see turnkey opportunity. Asking $795K

Hyde Park - 5454 S. Shore Dr. - Shoreland Hotel Ballroom

Grand ballroom of the architecturally significant and historic Shoreland Hotel. Ideal for a banquet, restaurant or event space. Panoramic view of lakefront with lots of parking.

Size: ~7,666 SF (A1: 6,350 SF & A2: 1,326 SF) Rental Rate: Negotiable Agents: Jerrod/Nancy

Oakbrook Terrace - 17W632 Butterfield Rd. - Land Sale, Ground Lease

Palatine/Buffalo Grove: 10,000 square foot restaurant bar for lease. Only $14/foot triple net. Huge second kitchen (catering or commissary) in the basement (rent free).

Built just 2 years ago and in pristine condition. Turnkey. Fully equipped.

Expand your empire here!

Retail Pad with all utilities already brought to site. Ideal for fast casual restaurants, banks, coffee shops or many other uses. Two pylon signs (on Butterfield & Summit).

Size: ~40,840 SF Rental Rate: $7,000/Mo. (Net) Price: $1.4M (Real Estate) Agent: Brian

Ravenswood - 2434 W. Montrose Ave. - Grand Tour

Restaurant with split level floor plan for sale. Occupancy 212 inside and 92 outside.

24 beers on tap. Outdoor Patio, Incidental Liquor and Retail Food licenses.

Size: ~7,150 SF Rental Rate: $26.85/SF (Net) Price: $249K (Business/Asset) Agent: Jarrett

River North - Asset & License Sale with Lease Assignment Code#374

Rare turn-key restaurant opportunity with existing infrastructure. Established for over 12 years. Ample dining area with a small bar. Easy re-concept for any restaurant/bar use.

Size: ~2,250 SF Rental Rate: Contact Agents Price: $175K (Asset/License) Agents: Scott/Amber

Chicago: Downtown Bar, 4am liquor license.

Great lease! Under market rent.

Rare commodity.

Rogers Park - 1557 W. Howard St. - Retail/Office/Medical for Lease Clear span space available for lease one block from the Howard Red Line train stop. Full basement, convenient street parking and one parking space in the rear.

Call Doug at 312.804.1900

Size: ~4,000 SF Rental Rate: $15/SF (Modified Gross) Lease Term: Negotiable Agent: Adam

FEATURED LISTINGS Albany Park - 4639-41 N. Kedzie Ave. - Semiramis

REALPOUL REALTY “Commerce With Morality™”

Profitable, popular Lebanese restaurant located near Kedzie Brown line. Owner will train

2731 W. Touhy Ave. Chicago, Illinois 60645

and provide recipes. Separate counter and lounge cater to a stream of takeout regulars.

THINKING OF BUYING OR SELLING?

Size: ~2,000 SF Rental Rate: $3,300/Mo. (Gross) Price: $139K (Buss.) Agent: Brian

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

Gold Coast - Rarely Available Restaurant For Sale - Code#1035

Peter J. Poulopoulos, MBA

Newly built-out restaurant/bar near Magnificent Mile. Opportunity to expand to lower level.

Managing Real Estate Broker Licensed in: Illinois, Indiana, Wisconsin

Sidewalk cafe for additional al fresco dining. Complete plans available.

Size:~2,500 SF Lease: TBD (Net) Price: $249,000 (Business) Agent: Juan Carlos

Bar Tavern Restaurant in Chicago’s Jefferson Park Area Free Standing - Business Only (With Property $350,000) Free Standing - Business Only (With Property $795,000) 37,500 sq. ft. - Busy Main Street - (25,000 sq. ft. $450K) Fast Food with Possible Drive Thru Free Standing - Corner - Excellent Traffic Pattern - Since 1964 Established, Respected, Profitable with Same Owner for 30 Years With Property - Free Standing - 34 Years With Same Owners!

With Property - Free Standing - Business Only? Let’s Talk With Property - Since 1965! - A Super Deal - Business only $195K Fully Equipped, Ready to Go; Are You Ready? Just Pay Rent Excellent Restaurant Since 1969 - Fantastic Possibilities Free Standing Corner -Partnership Challenges With 6 Apartments! - Same Owner 40 Years - (Business $170,000) With Property - Bar - (Business only $345,000) -Short Hours Greek Town - 3-Story with Land Across it - A Very Great Deal!

With Property - Bar - Profitable - Well Known - Video Poker 2 Retail Stores Fully Occupied - A Good Investment Deal!

1 Retail Store - Existing Printing Business is Included for Free!

With Property - Plus Rental - Owner Retiring After 29 Years Sports Bar With Property - 1.3 Acres - 18,000 Sq. Ft. Strip Mall With Property -1.5 Acres, An Unbelievable Deal!

Restaurant - Bar - Pizza on 3.5 Acres Property - Reputable

Moreover, call us at (773) 743-2100 for:

$695,000 $125,000 $350,000 $790,000 $125,000 $130,000 $195,000 $255,000 $275,000 $1,495,000 $1 $250,000 $345,000 $650,000 $1,625,000 $5,750,000 $995,000 $119,000 $175,000 $329,000 $995,000 $1,800,000 $2,250,000

1) Property Management, 2) FREE Market Evaluation of your business, 3) FREE FARMERSTM insurance quote

MEMBER: CRBA

june 41-48.indd 45

Re Pr duc ice ed !

GREAT BUSINESS OPPORTUNITIES, ETC.

BAR-TAVERN-RESTAURANT BREAKFAST-LUNCH BREAKFAST-LUNCH DEVELOPMENT SITE FAST FOOD FAST FOOD FAST FOOD FAST FOOD PIZZA PIZZA & PUB PIZZA or MEXICAN RESTAURANT RESTAURANT RESTAURANT RESTAURANT RESTAURANT GREEK RESTAURANT ITALIAN RETAIL STORE(S) RETAIL STORE(S) SPORTS BAR SPORTS BAR SPORTS BAR SPORTS BAR

312.575.0480 www.kudangroup.com

Rogers Park - 1244 W. Devon/1301 W. Devon/6359 N. Wayne

Three retail/restaurant spaces available in new construction, luxury rental apartment buildings within blocks of Loyola University. Expected delivery date of October 2015.

Size: 3,300/3,300/5,441 SF (Divisible) Rental Rate: $20/SF Net Agents: Scott/Amber

Ukrainian Village - Business Sale with Lease Assignment Code#1036

Profitable restaurant available with private outdoor patio. Multiple opportunities for growth and expansion. Contact agent for full details.

Size: ~2,100 SF Rental Rate: $8,600/Mo. (Gross) Price: $250K (Bus.) Agent: Juan Carlos

West Loop - Newly Built-Out Restaurant/Bar Code#367

Restaurant/bar with brand new build-out on a highly traveled corner. Open kitchen, bar seating for 10 and a 14’ hood. Easily managed space, perfect for any re-concept.

Size: ~2,100 SF Rental Rate: $4,550/Mo. (Net) Price: $375K (Business) Agent: Scott

West Town - 1952 W. Chicago Ave.

Restaurant/Bar structure available for lease. Two-floor space with existing Architectural Drawings, Floor Plans & Permits. Landlord will contribute to structural-capital improvements.

Size: ~6,000 SF Parking: 3 Spaces Rental Rate: $20/SF (Modified Gross) Agent: Jarrett Kudan Group, Inc. 156 N. Jefferson St., Ste. 101 Chicago, IL 60661

MEMBER: CRBA

5/12/15 1:39 PM

Page 46

TO PLACE CLASSIFIEDS, CALL 847-699-3300

BUSINESS OPPORTUNITIES SPORTS BARS & PUBS

•

Famous - 40 yrs. est. - restaurant chain.

Looking to expand business for potential operators. Multiple locations available. High volume. Prices w/ property & business starting at $869K to $1.589K. Very confidential! Call for details.

OUTSTANDING INVESTMENT OPPORTUNITIES 401 & 403 S. 2nd St., Pekin, IL IL Rte. 29 Southbound

•

•

Established 50 years. Mexican restaurant. Local chain. Approximately 5,900 sq. ft. Seats up to 300 w/ banquet hall.

Business only $199,990 w/ favorable lease. Property available. Call for details.

REST/BAR/BANQUETS Western burbs. High volume. 6-days a week operation. 7,000 + sq. ft. with very favorable lease. Sales exceed $2.5M firm. Asking $699K. Business only. Confidential! Call for details.

JUST LISTED Sports bar, free standing bldg, 7,000 sq. ft.

plus, located on 2 acres. Great volume. Wellestablished. Business only. Asking mid 3Ks. Property available.

ASIAN FLARE

• Est. over 14 yrs. Seats over 350 w/ banquet room. Facility 11,000 + sq. ft. on 2.2 acres. High volume sales.

Very confidential. Call for details.

COMMERCIAL/RESIDENTIAL BUILDING Tavern with Real Estate Corp. lic. with 4am and public place of amusement licence.

Total of 11 units in 3 adj. buildings. 7000 N. Clark area, Rogers Park.

Property is 100x100. All brick. Has driveway and 3 car garage.

Tavern is 1,200 sq ft. $1,035,000 •••••••••••••••••••••••••••••

SOUTH OF THE BORDER

•

Food Industry News® June 2015

Dairy Queen - 1,832 SF, 36x14 solarium, full basement, new roof & C/A 2002, new furnace (2000), blacktop parking lot (2011), 14x8 freezer on lot, back alley for trucks.

Splash Room Laundromat 1,600 SF, 30 washers / 16 dryers including 4 doubles, new roof (2008), 10x10 shed.

Total parking spaces for both: 25 RICK SIMPSON, BROKER, REALTOR, SFR WWW.RICKSIMPSONREALTOR.COM RSIMPSON@MALOOFREALTY.COM

309.202.8148

Swanson’s Beverly Ritz Catering and Deli

10,400 sq. ft. warehouse 5 pkg. spaces. 4131-33 N. Rockwell, Chicago Heavy duty electric.

600 amp service - 3-phase. Beautiful area / Residential 150 ft. to scenic Chicago River. $1,025,000 •••••••••••••••••••••••••••••

7 Unit Building 3121 N. Cicero. 4 apts. with tavern & food. Liquor license.

Lot 50 x 125. Some financing available. $795,000 Call Wesley at 773-671-1273

INVESTORS WANTED

Chicago’s Own Mobile Pizza Company, Inc. is expanding.

The finest & freshest wood fire caterers in Chicago.

Be part of a great opportunity. We are seeking investors to build a fleet of mobile pizza ovens and a food truck.

We bring our oven to you.

From music festivals, corporate events, golf outings, graduations to weddings.

We are seeking full or partial investment partners.

Minimum participation—seeking $45K to $265K. Call for more information. Ask for Mike. 708-305-0236

RESTAURANT W/ BANQUETS • Located in Western burbs. Est. 30 yrs.

6,000 sq. ft. Offered w/ or without property. Seating for approx. 250+ w/ banquet room. Possible seller financing. For sale or lease option.

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

ITALIAN BISTRO

• Free standing approx 4,500 sq ft. w/ dining, storage, etc. Newly remodeled.

A community favorite. Sales exceed $1M plus. Asking mid $3Ks. Favorable lease.

Business only.

PANCAKE HOUSES AVAILABLE

• Just listed - 4,000 sq. ft. pancake house, high sales, seating for 140, parking for 50, newly remodeled!

Asking upper $300’s. Call for details!

• Chicago location. 3,000 sq. ft.

Seats 120. Long term, favorable lease.

Asking $99,000 OBO.

Thinking of Buying or Selling?

Call John Moauro!

Ambassador

9999 West 143rd Street Orland Park, IL 60462

Broker/Appraiser Always Confidential

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

june 41-48.indd 46

Thriving business since 1959 complete with full kitchen, walk in coolers, display cases, service stations, seating for 22 plus basement storage and 2nd floor 2 bedroom apartment. True “Turn Key” Opportunity!

Call Bill Biros or Nancy Hotchkiss for details.

708-422-0011

CHICAGO-ROGERS PARK Neighborhood Tavern on corner of busy Touhy Ave. Sale of business and property with 7 stores.

Tavern & food license.

R.E., Biz and FF&E $879,995 Jeff Bernard - REIS, Inc. 312-464-0100 bernard.ja@gmail.com

Rosati’s Pizzeria – Far SW Subs • 2014 Gross Sales: $489k • Rent $2,489 • Price $269k Beef, Gyro and Pizza – S Subs • Est 30 years • 2014 Gross Sales $687K • Rent $4,867 • Price $225k Auntie Annies Pretzels – WI • Wal-Mart location • Asking $99k Hot Dog, Beef, Gyros – NW SUBS • Est. 25+ years • Sales $600/day • Asking $58k Philly Steak Franchise – Mall location • Net Sales $410k • Rent $6,300 • Asking $199k Vietnamese Restaurant – Rockford • Sales $500/day • Rent $3,429 • Asking $35k Pizzeria – Lincoln Park • 2014 sales $620k • Rent $5,600 • Asking $175k • Owner Financing with 100k down

Restaurant & Bar – Fully equipped (operating) – South Sub • 8,500 SQFT • Seats 380 • Key $ $100k • Rent $16NNN Pizza – Elmwood Park area • 2014 Sales $535k • Rent $2,700 • Asking $149k Pizza – Oak Lawn area • 2014 Sales $650k • Rent $4,230 • Asking $175k

Hotdog, Beef & Pizza – Far NW Sub • Rent $1,450 • Sales $800/Day • Asking $59k Mexican Fast Casual Franchise - NW Sub – Price Reduced • 2014 Sales $700k • Rent $8,200 • Asking $135k Franchise Resales • Subways • Cold Stone Creameries • Red Mango • Papa Johns • Moe’s SW Grill • Charley’s Grilled Subs

5/12/15 1:39 PM

Food Industry News® June 2015

PONTARELLI ASSOCIATES Real Estate Services Restaurant Brokerage Division

Vince Ferraro CAFÉ/BISTRO

Owners wish to retire after 30+ successful years! Intimate dining room seats 50 plus 30 on the comfortable alfresco patio.

Cooks love the fully fixtured, well designed kitchen.

North Shore with advantageous lease and liquor license.

Priced to sell!! BIZ, FF&E @ $169K

FAMILY DINER

Just listed! Affluent NW Chicago. Corner. Stoplight. Parking.

Established 40 years. New remodel. Pristine. Seats 88.

GREAT LEASE w/ 3 renewal options for a long term.

BIZ, FF&E @ $149K

FAST FOOD IN OAK PARK

Stoplight corner in near West suburb. Established 15 years.

Seats 90. Parks 15. Patio. Solid lease. Spotless.

BIZ, FF&E @ $150K

ROUND LAKE

Currently serving ethnic cuisine, this beautiful café style restaurant is located in a newer strip mall with plenty of parking.

Seats 50+. Buffet lunch with full-service at dinner!

Liquor license! Basically an asset sale. Design and kitchen will suit most concepts. Breakfast and lunch would work here!

Priced below build-out: $59K...Offers!!

DELLS AREA

Turn-key operation, fully equipped with liquor license.

Freestanding building with upper level living quarters.

Located on a large, paved lot in booming Plover, Wi. Loyal local customer base plus tourists!

Owner retiring after 28 years! Call for details.

REAL ESTATE, BIZ, FF&E @ $387.5K

SITE

Former “Cugino’s”, 1881 E. Oakton, Des Plaines.

Seated 120. Parks 36. No FF&E. Paved lot, 13,200 sf. Well maintained building, 2,600 sf.

Liquor license available. Fantastic location at Oakton & River!

New Price! REAL ESTATE @ $599K

LOOK: $250K w/ REAL ESTATE!

Freestanding. Brick. Signalized corner. Signage.

Great kitchen. Basement. Seats 136. Parks 56.

7am - 3pm! Profitable! Est. 30 years! Liquor license available.

Illness forces sale! Drastic price reduction.

REAL ESTATE, BIZ, FF&E @ $250K!!

CREPERIE

This specialty café has been established for over 4 years and enjoys an excellent reputation. Located on the main street of an affluent northwest suburb, it’s a local favorite after church and the show...not to mention it’s varied selections at lunch and dinner!

Low labor, true “turn-key” business @ $59K...OBO!

HOT DOG!

MUST SELL! One of the most popular hot dog stands in Chicago!

Pristine condition. Outstanding build-out and equipment package. Compact—quality built for speed. Short hours.

Good lease. EZ op. Name established for over ten years.

Lakeview area! Highly confidential.

Price reduced! BIZ, FF&E @ $95K!

WISCONSIN BORDER

Just listed! Operating Historic Victorian building on over 2 1/2 beautiful acres. Includes restaurant and banquet hall seating near 200, plus 2 apartments! Established 1991. Owner retiring.

Confidential. Call for more information.

GREAT FOOD...FAST!

Just listed! Located at fantastic signalized intersection in NW Chicago. Unique menu. Great reviews. Illness forces sale.

Confidential. Call for information. BIZ, FF&E @ $89K.

MORE LISTINGS AVAILABLE–CALL! SELLING? ALWAYS CONFIDENTIAL!

VinceF@realtychicago.com

CALL 847/778-3571

Page 47

HOT LEADS REPORT RECENT LIQUOR LICENSE APPLICATIONS 7-Eleven 504 N Halsted St 1910 North Milwaukee Operations LLC 1910 N Milwaukee Ave Ada’s Market & Deli 6165 N Northwest Highway AMK Kitchen Bar 2+65 W Armitage Arbor 2545 W Diversey Ave Begyle Brewing 1800 W Cuyler Ave Bin 36 Restaurant 161 N Jefferson St Blazin Wings Inc dba Buffalo Wild Wings 513 W Taylor St Café Mustache 2313-2315 N Milwaukee Del Frisco’s Double Eagle Steak House 56 E Oak St Dolce 127 W Huron St HOT Farmer Pride Produce Inc. 756 N Western Ave LEADS Fine Food & Liquor 3642 N Ashland Ave REPORT Forno Russo On Randolph 1048 W Randolph St is published Goddess And The Baker 33 S Wabash monthly; Harry’s Café 350 E Superior St $375 for Jack’s Lounge 12717 S Halsted St Non-Advertisers, Lacina Entertainment 2150 S Canal Port Ave Free to Our Lincoln Park Food & Liquor 2427 N Clark St Advertisers.

Magik Street Tavern 2150 S Canal Port Ave To Subscribe: Marriott Chicago Medical District 625 S Ashland 847-699-3300 Masada 2204 N California Momma & Jimmy’s Genie Inc dba Tradition 160 N Franklin St Nando’s Peri-Peri 949-953 W Randolph St Pearl’s Southern Comfort Inc. 5352 N Broadway Pinstripes 435 E Illinois St Racine Food & General Merchandise 5500 S Racine Ave Spin 3200-3210 N Halsted St The Corridor Brewery And Provisions 3443 N Southport Ave The Geraghty 2520 S Hoyne Ave The Leavitt Street Tavern LLC 2345 N Leavitt St Venue Logic 2300 S Throop St West Town Wine & Spirits 252501 W North Ave Windy City Snacks Delivery Co 4158 N McVicker, Chicago, 60634; Cruz, Joseph Yard House 1500 N Clybourn Nando’s Peri-Peri 949-953 W Randolph St Pearl’s Southern Comfort Inc. 5352 N Broadway Pinstripes 435 E Illinois St Racine Food & General Merchandise 5500 S Racine Ave Spin 3200-3210 N Halsted St The Corridor Brewery And Provisions 3443 N Southport Ave The Geraghty 2520 S Hoyne Ave The Leavitt Street Tavern LLC 2345 N Leavitt St Venue Logic 2300 S Throop St West Town Wine & Spirits 252501 W North Ave Windy City Snacks Delivery Co 4158 N McVicker, Chicago, 60634; Cruz, Joseph Yard House 1500 N Clybourn FOOD INDUSTRY NEWS CLASSIFIED RATES

2” x 2” _________________ $50 4” x 2” __________________ $100 6” x 2” __________________ $150 4” x 4” __________________ $200 4” x 5” __________________ $250 4” x 6” __________________ $297

4” x 8” __________________ $397 4” x 10” _________________ $497 10” x 6” _________________ $662 FULL PAGE ______________ call CALL PAULA: 847-699-3300 MAJOR CREDIT CARDS ACCEPTED!

MEMBER: CRBA

june 41-48.indd 47

5/12/15 1:39 PM

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