Food Industry News May 2014 web

FOOD INDUSTRY NEWS

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MAY 2014

FOOD

Upcoming Events: NRA Show May 17-20, McCormick Place Euro USA Specialty Foods Show May 13, 4430 S. Tripp IRA: Meet The Experts Tuesday, May 13, 111 W. Kinzie IRA: People + Passion= Profit Wedn. June 4, 33 W. Monroe Heil & Heil: Risk Management Wedn May 7; 7806 W North Ave; Elmwood Pk, IL

INDUSTRY NEWS FOUNDED 1982

Your Local Chicagoland Industry Buying Source

DON’T MISS

Shmoozefest THURSDAY MAY 8TH, 5pm to 8:30pm; DRINK Nightclub, Schaumburg

FREE SEMINAR: The Top 10 Things You Need To Know To Tap Into the Gluten Free Market Gluten free guru Denise SanFilippo will answer questions about the Gluten Free trend

MAY 2014

■ Networking ■ Free Food ■ Cash Bar ■ Prizes

See page 47 for more information!

NRA SHOW BOOTH NUMBERS .................... 20 PUBLISHER’S INSIGHT ............................. 4 DINING WITH MS. X .................................8 CHEF PROFILE: NADIA TILKIAN .................. 12 CHEF PROFILE: TONY SCRUGGS ................. 27 TRAVEL: PETLUMA, CA ........................... 25 CARY MILLER ...................................... 35 AROUND CHICAGO:FARMHOUSE, EVANSTON ... 40 DIRECTORY/CLASSIFIEDS ..................... 41-46 The “Dunn Burger,” inspired by Chicago White Sox fi rst baseman #32 Adam Dunn, features a 16 ounce USDA Prime burger, 3 Year Hooks Wisconsin sharp cheddar, Raisin River slab bacon and a side of fries for $24.95.

Dining guests may add a fried egg for $2.95, or three ounces of seared foie gras for $19.95. It’s available throughout the season at III Forks Prime Steakhouse in Lakeshore East.

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Sophisticated Beauty The Langham Chicago gracefully blends urban sophistication with refined luxury.

The hotel occupies the first 13 floors of a 52-story skyscraper at 330 N. Wabash.

The building was declared a Chicago Landmark in 2008 and entered into the National Registry of Historic Places. The Langham Chicago offers luxurious comfort and continues the traditions, values and legendary service established by The Langham, London in 1865. On the second floor of the hotel is Travelle restaurant bar and lounge which has been receiving rave reviews.Travelle features Chef Tim Graham’s contemporary take on Mediterranean cuisine. Travelle’s modern David Rockwell design, includes a glass enclosed show kitchen, chefs’ table and deconstructed bar.

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The exceptional flavor of our well known classic pork brat has been combined with the distinct flavor of GUINNESS® Beer. Pure perfection in a new flavor profile. This pork brat comes fully cooked which makes it a time saver for your kitchen. Just heat, plate and serve. Fantastic on a pretzel roll with Dijon mustard or served with sauerkraut as an entree. These new brats are so delicious your customers might prefer them naked!

To add our new GUINNESS Beer Brats to your menu or find a local foodservice distributor contact us at (800) 323 7363 or visit www.rosepacking.com.

Visit our booth #5831 at the 2014 Chicago National Restaurant Association Show and enter to win a Weber Summit S-420 4-Burner Stainless Steel Grill and a Case of Guinness® Brats!

Winner will be drawn at random just prior to show close on Tuesday May 20, 2014. Winner need not be present to win and will be notified per contest rules. Prize will be shipped per contest rules. See official rules at the booth.

The GUINNESS word and associated logos are trade marks of Guinness & Co. and are used under license.

Rose Packing Company | 65 South Barrington Road | Barrington, IL 60010 | ph (847) 381 5700 | Toll Free (800) 323 7363

www.rosepacking.com

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Food Industry News® May 2014

Food Industry News Valerie Miller President and Publisher Mark Braun Associate Publisher Terry Minnich Editor Cary Miller Advertising/Vice President Paula Mueller Classifieds/Office Management Nick Panos Corporate Counsel ––––– James Contis 1927-2013 Food Industry News Issue 5, May 2015 (ISSN #1082-4626) is published monthly, $49.95 for a three-year subscription, by Foodservice Publishing, 1440 Renaissance Drive, Suite 210, Park Ridge, IL 60068-1452. Periodical postage paid at Park Ridge, IL, and additional mailing offices.

POSTMASTER: Send address changes to Food Industry News, 1440 Renaissance Drive, Suite 210, Park Ridge, IL 60068-1452. ___________________________ For advertising or editorial information, call (847) 699-3300; Fax (847) 699-3307, or online: www.foodindustrynews.com This publication cannot and does not assume the responsibility for validity of claims made for the products described herein.

Copyright © 2014 Foodservice Publishing Co., Inc.

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Demand Rises for Locally Grown Produce

Chefs ranked locally grown produce second on the National Restaurant Association’s “What’s Hot in 2014 Culinary Forecast,” a reflection of consumers’ growing interest in where their food comes from. Restaurants such as Sugarsnap in South Burlington, Vt., and Boston-based b.good craft seasonal menus made from produce grown inhouse, and restaurants and retailers increasingly promote local farms and farmers by name and region. “From the consumer perspective, the word

Page 3

local basically equates to freshness,” said Hudson

Riehle, senior vice president of research at the

restaurant association.

– Adapted from QSR magazine

Monday, May 5: Cinco de Mayo (Mexican celebration of defeating the French, 1868) Monday, May 5: Eta Aquarids meteor shower

Point-of-Sale Malware Alert Keep an eye out for new malware that plagues some point-of-sale systems. Visa recently issued a security alert about Chewbacca, a payment card-stealing malware that targets merchant POS systems that run on Microsoft Windows.

Chewbacca is a relatively new variation of the malware Trojan.Win32.

Fsysna.fej. The malware has been linked to several dozen merchant compromises since last October.

NATIONAL RESTAURANT SHOW 5/17–20, McCORMICK PLACE

TASTE that SELLS Chicken Tenders, Turkey Burgers & BBQ SAUCE

Marketing Materials Sales Transition Signage Program

BOOTH 7766 Shmoozefest

Thursday, May 8th • DRINK Nightclub Our FREE Networking Event Returns!

See page 47 for information

– Adapted from restaurant.org

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Food Industry News® May 2014

Page 4

Publisher’s Insight Valerie Miller

Gourmet & Specialty Products From Around The World

Meat & Game From Our Boutique Family Farms & Ranches Domestic & Imported Charcuterie & Cheese APPETIZERS & HORS D’OURVES

IMPORTED SPECIALTIES

AMISH POULTRY

FINE OILS

BALSAMIC VINEGARS

OLIVES AND ANTIPASTO

HAND STUFFED OLIVES

ORGANIC PRODUCTS

HONEY FROM SPAIN, TURKEY, ITALY AND USA

SALTS & SPICES

CHARCUTERIE & SAUSAGE ITEMS

EXOTIC FRESH MUSHROOMS

COW, GOAT AND SHEEP CHEESES

SPECIALTY GAME EXPERTS

ENGLISH, IRISH, FRENCH, SPANISH & MEXICAN CHEESES

SUMMER AND WINTER TRUFFLES

DOMESTIC CHEESES AND ACCOMPANIMENTS

GRAINS, RICE, BEANS & PASTA

SPECIALTY SEAFOODS AND CAVIAR

ASIAN SPECIALTIES AND WRAPS

RAW AND ROASTED NUTS

RICES AND COUSCOUS

DRIED FRUITS SPECIALTY GRAINS 8 FLOURS

MARINATED VEGETABLES & SPECIALTIES

GLUTEN FREE PRODUCTS

SPECIALTY CONDIMENTS

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I would like to extend the warmest WELCOME to everyone who will be in town for the NRA Show this month.

McCormick Place is the premier convention facility ideally located to the city with four state of the art buildings, the West, South and North and Lakeside Center. These buildings combined total 2.6 million square feet of exhibit space, 1.2 million square feet all on one level, making it the nation’s largest convention center.

Chicago is a world class city with so much to offer. We are known for our deep dish pizza, Chicago style hot dogs and Italian beef, which, when in town, are mandatory.

Chicago’s dining scene offers some of the best steakhouses, the best burgers, ethnic cuisine from so many regions all over the world, great BBQ and the list goes on and on.

There’s always a late night spot where you can stop in and have breakfast because they are open late. Weather permitting,you can enjoy some of the best people-watching while dining outdoors. Nightlife includes bars, nightclubs, music venues and sports bars.

Attractions include the Art Institute, Millennium Park, Museum of Science and Industry, Shedd Aquarium and the Adler Planetarium. Navy Pier, Chicago’s lakefront premier entertainment center, offers something for everyone; shopping, dining and sightseeing tours and much more. Take in a Broadway show, musical or see a performance at the Civic Opera House.

Take a tour on the Chicago River. For nearly 80 years, Wendella Sightseeing Company has provided millions of visitors and commuters with an opportunity to experience Chicago in a unique way. Tours offered include the Combined Lake and River Tour – departing from the Wendella Dock at the Wrigley Building. This 90-minute tour features a live narration highlighting Chicago’s rich history and architectural heritage. Your guide will lead you through the main branch of the Chicago River and through the Chicago Lock-Out to Lake Michigan.

Chicago River Architecture Tour – departing from the Wendella Dock at Trump Tower, your guide leads you on an architectural tour through all three branches of the Chicago River.

Enjoy your time in Chicago!

Valerie Miller, President/Publisher This more casual version of Riva Crab House, 700 E. Grand Avenue, Chicago’s premiere seafood restaurant, will please visitors and locals alike on lively Navy Pier. Riva Café accommodates guests with a superb seafood menu, gourmet sandwiches, soups, and salads. The café’s outdoor seating area provides a beautiful view overlooking Lake Michigan as well as access to all of Navy Pier’s fun and excitement. Their patio capacity is 150 175.

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DON’T MISS US AT NRA MAY 17-20 | CHICAGO BOOTH 3401

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Food Industry News® May 2014

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Local News

Thursday, May 1: International Day of Workers’ Struggle Sunday, May 4: Freedom Riders begin integrating buses, 1961

Chicago’s #1 Selling Italian Beef

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Iced Coffee Gets Popular About 20% of consumers drink iced coffee, according to Mintel and the National Coffee Association. To make these products, like flavored coffee, dairy-based iced coffees and frappes, manufacturers are turning to cold-brew extracts.

“For straight iced coffee beverage development, the use of cold brew extracts is a means of producing a more ‘drinkable’ product that expands the traditional consumer base,” said Scott Geringer, vice president of extracts and ingredients for S&D Coffee & Tea. – Adapted from BevIndustry.com

Wisconsinbased Johnsonville sausage, the No. 1 national brand of brats, Italian sausage, smoke-cooked links and fresh breakfast sausage links opens up a new Grand Lux Café is unveiling a new spring menu in innovation cen- May. (11 locations across the country) – Chicago ter in Chicago, location 600 N. Michigan Ave. Pictured here is featuring a cu- the Fried Chicken and Waffles topped with crispy fried chicken and pecan honey –butter sauce linary kitchen, which is featured on their weekend brunch menu. sensory and product develnation.

Madison opment and more. Craft Beer Week FesChicago icon, Gib- tival is May 2-11. The son’s Bar and Steak- fourth annual beer house is celebrating week hosts more than their 25th Anniver- 175 events celebratsary. A Piggly Wig- ing craft beer in and gly grocery store is around Madison, Wisplanned for 1160 W. consin. Don’t forget Lake Cook Rd. in Buf- mom this Mother’s falo Grove, Illinois. Day, which is SunWoodfield Mall, one day May 11th. Sugof the largest shop- gestion: Make reserping destinations in vations for Mother’s the United States, is Day Brunch to celeproud to welcome brate her special day. the first-ever Ricky Eddie V’s Prime SeaB’s Prime Burger food recently opened House to its impres- their first midwest sive retail and dining location at 521 N. mix. AM Manufac- Rush St. in Chicago. turing Co., a dough Lollapalooza music processing machine festival is coming to builder for the food Grant Park in Chicago industry, announced on August 1-3, 2014. plans to relocate its EmberGlo Gas Charheadquarters from Broilers have no Dolton, Ill., to Mun- messy grease trays ster, Ind., creating and a patented sysup to 40 new jobs tem for flame flare by 2016. Chicago’s up.

Their counter Memorial Day Pa- top Steamers are the rade is on Saturday healthy choice for May 24, 2014. The warming tortillas and Chicago parade is buns and for cooking considered one of veggies and hot dogs. the largest Memorial See their ad on page Day parades in the 39.

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Food Industry News® May 2014

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Dining With

Ms. X May 2014

BILLY’S HOT DOGS & BEEF 52 W. Illinois PALATINE, IL 847-705-9980.

A neighborhood staple since 1982.

Located in a strip mall with a menu offering everything from salads, deli sandwiches, panini’s, pasta, chicken, gyros, and turkey. My two favorite things to eat here are the burger or the Italian beef sandwich.

Their prices are so reasonable!

BUTERA MARKET 4761 N. Nagle HARWOOD HTS., IL 708-867-4497.

They have been around for a long time and are always busy. Full service grocery store with all your everyday staples. They do an exceptional job in their deli, meat and bakery counters. The bakery is always stocked with so many yummy things to buy. Their staff is very helpful.

CALDERONE 842 N. Old World St. MILWAUKEE, WI 414-273-3236.

Authentic Italian cuisine. Features include the spaghetti and “mom’s’ homemade meatballs in a pommodoro sauce, which was so good.

For something with a kick, try the penne pasta with spicy Italian sausage in a marinara cream sauce. Great staff and atmosphere.

CONNIE’S PIZZA 1030 N. State CHICAGO, IL 312-CONNIES. Dine in or carry out. This is really a large space and they have a bar. The deep dish cheese and sausage along with the thin crust cheese, sausage, pepperoni and mushrooms were our pizza choices. Good sized portions of toppings, delicious crust and just the right amount of sauce.

GEORGE WEBB 812 N. Old World St. MILWAUKEE, WI 414-2780225. They have more than one location in Wisconsin. Open 24/7, they serve simple, good food and a great cup of coffee. Breakfast is served anytime and that’s what I had, 2 eggs, some bacon, hash browns and toast. Looking for something late night? Check them out.

Q- BBQ 714 W. Diversey CHICAGO, IL 773-281-7800. I am so glad they opened a location in the city. It’s all about the fl avor and meat, smoked turkey, wings, burnt ends, sliced brisket and best of all the slab of Memphis baby back ribs. Plus, they have the most amazing sauce to slather over the meat. My two favorite sauces are the Texas spicy and the Memphis sweet. You can buy a bottle to go. I got two!

TALAY CHICAGO 1222 W. Madison CHICAGO, IL 312-733-0812. Thai cuisine and sushi restaurant. Start off with an order of the veggie eggrolls, crispy tofu and for your entrée I recommend the Curry Fried Rice. This dish has shrimp, beef and chicken in it and it is very filling.

Lots of chicken dishes, sushi and Thai noodles are on the menu too.

Your Link to Food Safety From grain elevator to full-service restaurant, our pest management and food safety programs ensure the health of your guests. Our systematic, data-driven approach delivers long-term protection for your brand, image and bottom line.

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THE CLUBHOUSE 298 Oakbrook Center OAK BROOK, IL 630-4720600. Nice meeting place for drinks. The food and service here is incredible. My favorite thing to eat here is their classic burger; it’s huge and served with fries. Entrees include salads, pasta, steaks and seafood. For dessert they entice you with a tray of fabulous creations; key lime or apple tart, crème brulle, an ice cream sundae and the chocolate cake.

WORLD’S FINEST CHOCOLATE 9237 159th St. ORLAND HILLS, IL 708226-9280. I’m sure everyone has purchased some of this chocolate at one time or another. I just discovered they have their own retail store where you can pick up your favorite bar. Mine is the chocolate with almonds; they even have a variety pack with all the flavors.

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Cell (708) 655-4476

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Food Industry News® May 2014

Page 10

Seafood Businesses Rally for National Public Health Campaign A major, grassroots initiative proposed to help solve America’s public health crisis is moving closer to becoming a reality, the Seafood Nutrition Partnership (SNP) announced today.

SNP is nearing its goal of $7.5 million in contributions from the seafood industry – half of what is ultimately needed to underwrite a precedentsetting, three-year national public health campaign that would begin in 2015. A long list of contributors from across the nation’s leading seafood businesses have pledged a significant total of $6 million to date during the quiet phase of the fundraising campaign.

The nonprofit Seafood Nutrition Partnership (SNP) arrived at the Seafood Expo North America Conference in Boston to launch the public phase of its fundraising campaign and invite all seafood businesses to contribute to the remaining $1.5 million goal from the seafood sector. An accompanying video on SeafoodNutrition.org highlights several key seafood industry leaders rallying support for SNP now.

In-parallel with reaching the goal of $7.5 million from the seafood industry, SNP is raising an additional $7.5 million from a cross-section of healthcare related businesses and philanthropic organizations.

“With America’s health on the line, now is the time for all key players in the seafood industry to step forward and demonstrate the positive difference that eating seafood can make on the well-being of the U.S. population,” stated Linda Cornish, executive director of the Seafood Nutrition Partnership.

“Our plan for confronting the nation’s health crisis is not that complicated, but it takes time, partners and resources, if we are to truly affect change in the American diet at a societal level. Through this effort, we can inspire a healthier nation, but the time Denver-based toasted to act is now.”

Nutrition Partnership (SNP) is an independent nonprofit organization whose sandwich chain Quiznos mission isSeafood to inspire a healthier America through partnerships that raise awareness about the filed for Chapter 11 bank- essential nutritional benefits of eating seafood. SNP is a member of the Clinton Global Initiative and the Non-communicable Disease Roundtable. More information see: SeafoodNutrition.org. ruptcy reorganization in a so-called “pre-packaged” filing designed to cut about $400 million The gluten-free market continues to grow as in debt from the books.

Increased competition food companies and restaurants expand their from Panera, Subway and offerings to cater to consumers’ appetite for other chains put pres- gluten-free foods. Gluten-free dishes appeared sure on the chain’s sales, on 9.4% of menus in 2013, compared with 1.8% in 2009, according to Datassential’s MenuTrends and high unemployment Database. But even as the segment grows and in recent years took a toll “gluten-free” continues to be a buzzword among as many of the chain’s consumers and foodservice professionals, glushops are located in of- ten-free dishes still account for less than 1% of fice plazas and high-end menu items across all categories. shopping malls, the com– From The future of gluten-free: Restaurants still weighing whether to jump on the bandwagon

by Tricia Smith on smartblogs.com pany said in its filing.

Quizno’s Files Chapter 11

Gluten-Free Growth

– Adapted from The Wall Street Journal

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4/10/14 10:43 AM

WARNING For Windows XP Users: Microsoft Stopped Your Support April 8th, 2014

Microsoft Windows XP, the most widely installed operating system of the past 12 years, reached the end-of-life on April 8th, 2014.

The retirement of XP means that Microsoft stopped providing support services to customers, such as security patch pedupdates.

Without updates, POS Systems running XP are no longer PCI Compliant and will become susceptible to viruses and fraud.

If your POS system is currently running on Windows XP, the time to act is now.

Our representatives at Resource Point of Sale will:

1: Schedule a FREE on-site inspection and evaluation of your POS system 2: Explain to you what your options are and the different courses of action that can be taken 3: Provide you with estimates of the costs involved 4: Work with you to determine a plan to update your POS system from Windows XP, and remain PCI Compliant

This is a large issue for the industry as a whole, so don’t hesitate.

Don’t risk a customer data breach.

Contact Adam Geenen at 773 342 0221 to set up an appointment for a free on-site inspection and estimate.

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Food Industry News® May 2014

Page 12

New Product Available! hand Stacked beef & lamb 1/3 page

www.olympiafoods.com

See us at NRA Show booth #7645 Family Owned and Operated For Over 40 years

n hANd StAcked beef ANd lAmb, chickeN, poRk n GyRoS n oNe flAvoR pRofile n NAtioNAl diStRibutioN n iNteRNAtioNAl expoRt n mANufActuReR of hAlAl pRoductS

coNtAct JohN oR ANdReA todAy foR moRe iNfoRmAtioN n John Golfis 773-391-5757 jgolfis@olympiafoods.com n Andrea Coutretsis 773-307-5787 acoutretsis@olympiafoods.com

Chef Profile NAME: Nadia Tilkian RESTAURANT: Waterleaf, 425 Fawell Blvd., Glen Ellyn, IL 60137 BIRTHPLACE: Chicagoland Suburbs CURRENT POSITION: Executive Chef

Serving some of the largest accounts in greater Chicagoland

FIRST FOODSERVICE JOB: Pizza place FAVORITE FOOD: Anything my Mom cooks. She’s a great cook and it just comforts and relaxes me to eat her food.

AWARDS/HONORS: Apprentice to the Swiss National Culinary Team. We received all gold medals for the international food competition MEMORABLE CUSTOMERS: The ones that forge a relationship with you through their love of food and hospitality. They become so much more than just customers; they become friends.

WORST PART OF JOB: Meetings. Any chef would love to have more time to create and develop their techniques.

Healthy Springtime Greens on Menus

Newtouchstones Product Available! hand Stacked beef & lamb Dreams are the of our characters.

— Henry David Thoreau

RetailLeach Food Equipment Specialists Food Equipment Distributors, LLC

Spinach, kale and arugula will take center Deli • Bakery • Meat • Produce • Grocery • Seafood • More stage on spring menus, showing up as entrees www.olympiafoods.com Family Owned and Operated instead of sides and salFor Over 40 years ads, according to menu n hANd StAcked beef ANd lAmb, chickeN, poRk research firm TechnomcoNtAct JohN oR ANdReA todAy foR moRe iNfoRmAtioN n GyRoS n oNe flAvoR pRofile n John Golfis 773-391-5757 jgolfis@olympiafoods.com ic. Chefs are satisfying n NAtioNAl diStRibutioN n Andrea Coutretsis 773-307-5787 acoutretsis@olympiafoods.com consumer demand for n iNteRNAtioNAl expoRt n mANufActuReR of hAlAl healthy, vegetarian dishpRoductS es with offerings such Serving some of the largest We distribute the industry’s finest brands of accounts in greater Chicagoland as Mitch Prensky’s Swiss equipment for Supermarkets, Specialty Stores, chard pie or chef Nicole Bakeries, Delis, Foodservice and Restaurants Pederson’s black kale with smoked tofu, sweet potato, turmeric and coconut milk. – nrn.com

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MOST HUMOROUS KITCHEN MISHAP: I once had a cook leave the water running in the kitchen, flooding the basement. It was the first and hopefully last time it will happen. The look of horror on his face as it rained in the basement was priceless.

FAVORITE FOOD TO PREPARE: I love fish dishes. They are so versatile and delicate.

PART OF JOB THAT GIVES MOST PLEASURE: The satisfaction of the customer along with the creative aspects of cooking IF YOU COULDN’T BE A CHEF, WHAT WOULD YOU BE AND WHY: I would’ve been a professional figure skater had I had the opportunity. I love skating, it’s my favorite past time.

BEST ADVICE RECEIVED: Food shouldn’t be swimming in sauce.

FAVORITE VACATION SPOT: Beirut, Lebanon

Drugs’ patent expiration might mean more profit for supermarkets.

Patent expiration for some prescription drugs is expected to be a boon to supermarkets with pharmacies. Moody’s Investors Service projected higher profit for Kroger, Safeway and SUPERVALU. Those stores already get as much as 10% of their retail sales from the pharmacy. The impact might be minimized, though, if pharmacy-benefit managers succeed in reducing reimbursement.

Work for something because it is good, not just because it stands a chance to succeed. — Vaclav Havel

4/10/14 10:43 AM

Food Industry News® May 2014

Page 13

Getting Through an OSHA Audit If you own or operate a business, chances are very good you’ve heard those dreaded words. Next to “Hello. I’m from the Internal Revenue Service,” there are few greetings more inclined to make your knees weak. But it doesn’t have to be that bad.

Even with the seven million workplaces they cover each year, OSHA will most likely find its way to your location.

When they do, here are some tips to help you survive your OSHA audit.

Plan for an inspection by making sure you have three key items in place prior to the arrival of the OSHA compliance officer (CO): l A determination if you will ask for a warrant l A form to document what occurs during the inspection l All pertinent documentation such as written programs, training records, inspection records, etc.

We recommend you do not require the CO to obtain a warrant before entry unless you need to gain time, such as when a manager or counsel needs to be present. It is your legal right to ask for a warrant but this might trigger a stricter audit (and raise possible red flags). It’s wiser if you simply work with the inspector. Answer questions honestly and fully, but don’t offer additional information unless it will help you avoid citations. Cooperate as long as the inspector remains ethical and reasonable.

Be prepared. These inspections are without notice, so you will want to have all information readily available in anticipation of an impending audit. Here are some items to have prepared: l Assignment of responsibilities, to include a “greeting team” to meet the CO l Documented training logs l Recordkeeping l Equipment inspection records l Safety and health policies l Review of insurance and third-party audits l Hazard assessment and abatement l Review of previous audits and citations.

It is also wise to have a form available to record the inspector’s actions and comments during the inspection. This information will help you understand what transpired and will assist your attorney should you contest the citation or penalty.

Items you should record on this form include: l The inspector’s name and office telephone number l The documents that the inspector reviewed and copied l The attendees at the opening and closing conferences Continued on page 16

Restaurant Traffic Jumps Across the Globe U.S. restaurants booked a 1% decline in fourthquarter traffic and a 1.8% rise in spending that was driven largely by higher prices, according to NPD Group. Across the globe, chain restaurants fared better than independents, and eateries in Russia, the U.K. and Australia saw the biggest jumps with traffic increases of 7%, 2% and 1% respectively, the report said. – Adapted from fastcasual.com

may 9-16.indd 13

Neither the spendthrift nor the miser makes a good partner.

4/10/14 10:43 AM

Food Industry News® May 2014

Page 14

Quotes for Life #2 Compiled by Bob Schwartz

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Spring Checklist ■ Paint and replacing sunfaded, chipping exterior.

■ Power-wash sidewalks ■ Eliminate weeds and all grime.

■ Windows need cleaning, outside and inside.

■ Brighter colors inside pull in more light from the outside.

■ Fans must be grease and dust-free.

■ Fresh-cut flowers add charm and warmth to any environment.

■ Overdose on cheerfullness.

Kroger Creates Thousands of Jobs Kroger expanded its workforce in fiscal 2013 by more than 7,000 positions, to about 350,000 nationwide -- a 2% increase, the company said Thursday. The retailer’s acquisition of Harris Teeter, which was finalized last month, added 25,000 more employees. The company has created 40,000 new positions over the past six years, excluding acquisitions. – Adapted from Progressive Grocer

■ An average person with average talent, ambition and education can “out do” the most brilliant people, if that person has clear, focused goals. It is the starting point of all success.

■ Goals in writing are dreams with deadlines. Committing goals to paper increases the likelihood of achievement by one thousand percent. Rewrite your major goals every day. Set peace of mind as your highest goal and organize everything else around.

■ Happiness is achieved when you believe in what you are doing, know what you are doing, and love what you are doing. The quality of your life is determined by how you feel about what you are doing.

■ Get around then right people. Associate with positive, goaloriented people who encourage and inspire you. Avoid negative people at all costs. They are the greatest destroyer of self-confidence.

■ Integrity is the most valuable and respected quality of leadership. Always keep your word.

Leadership is the ability to get extraordinary achievement from ordinary people. Leaders think and talk about the solutions. Followers think and talk about the problems.

■ The most powerful and predictable people builders are praise and encouragement. Manage by objectives. Tell people exactly what you want them to do and get out of their way.

■ Incorrect assumptions lie at the root of every failure. .

■ Your self-confidence is directly connected to how much you feel you are making a difference.

■ It is not what happens to you but how you respond to what happens to you that determines how you feel. You are fully responsible for everything you are, everything you have and everything you become. Accept full responsibility for understanding and for being understood. Refuse to make excuses or blame others.

– Bob Schwartz, executive VP of Vienna Beef and author of “Never Put Ketchup on a Hot Dog”

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4/11/14 1:14 PM

Page 15

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Equally as important is consumers,” the Grocery GREEK ISLANDS Restaurants ensuring that any chang- Manufacturers AssociaCelebrate 43 Years es ultimately serve to in- tion said in a statement.

STOP POURING Greek Islands Restaurants, with locations in form, and not confuse, – Washington Post EXTRA CHEMICAL Chicago and Lombard, IL are offering a menu DOLLARS with life-enriching selections to restore and DOWN THE DRAIN energize their guests. Owner Gus Couchell has Restaurant Concepts Open in McCormick adjusted the menu to provide substantial health Place and O’Hare benefits for his guests, stating, “We now prepare Sarfatty Associates is pleased to announce the recent most chicken skinless, our butter is replaced openings of two unique Chicago restaurant concepts dewith olive oil. Our selections of vegan soups signed by their Wilmette office: The 23rd Street Café lonow expand to lentil, navy bean and chick pea, our best seller. cated in the North Exhibition Hall at McCormick Place; and MACHINE The Goddess & Grocer, prominently located pre-security at Octopus is now available in Octopus Stifado and Croquettes”.

PROGRAMS The authentic cuisine is also more flavorful and healthy with O’Hare International Airport Terminal 5.

FROM The 23rd Street Café at McCormick Place, owned and op- dishes rich in garlic, basil, oregano, onions and mint that offer $ 92 erated by SMG Savor, is a vibrant 3,900 square foot food more-disease fighting antioxidants.

PER DAY! The spices used by the Greek Islands include: court that offers to go and made to order menu items preCayenne – to help with arthritis pain and heart disease pared in the onsite kitchen.

LEE’S Free Evaluation Cinnamon – to lower total cholesterol in diabetics The upscale décor with stylWill Show You That The Basil – to help with fever and stress ish graphics, lighting and a Proper Testing, Adjusting, Garlic – destroys cancer cells and Dispensing of your spacious 68 seat dining area Oregano – highest anti-oxidant benefits of any herb – Imported Temperatures, Chemicals, offers McCormick Place visifrom Greece Cycle Time, and Water tors a new option to dine and Mint – helps with motion sickness, soothes the stomach with Conditions Will... relax while attending trade digestion n Reduce Chemical Costs shows. A key element of this newly designed restaurant was Their wine list includes 20 or more selections of fine Greek n Reduce Water Usage the construction of a new bridge that seamlessly joins the wines.

Greek wine has become well-respected in the wine n Reduce Utilities Grand Concourse with the food court, providing ease of acn Shorten the Wash Cycle community worldwide. cess for visitors. n Improve Results Pictured here are some of their specialties which include braised lamb The Goddess & Grocer at Terminal 5, O’Hare’s InternaFor your Free No Obligation tional gateway, is a locally-owned artisanal deli and mar- and a house favorite dish the pastichio which is a baked pasta dish.

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Food Industry News® May 2014

Page 16

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 

      

Food-Cost Ratio Numbers

Food and nonalcoholic beverage costs represented a median of 33 percent of total food and nonalcoholic beverage sales in January, according to the National Restaurant Association’s Tracking Survey. Fine-dining operators reported the highest food-cost ratio. Restaurant operators: Participate in their monthly survey to see how your restaurant stacks up on a variety of key indicators. – Adapted from restaurant.org

Professional Consultants Name Change

Paul Cigna and Gloria Cacciatore Turan are pleased to announce effective March 1, 2014 that Professional Consultants Inc has changed their name to Jos. Cacciatore and Co Insurance Agency. Jos. Cacciatore & Co. Insurance Agency, which purchased PCI, brings new markets to the mix, including Hartford, Travelers, Zurich, AmTrust, Illinois Casualty & Magna Carta.

Paul A. Cigna, formerly President of Professional Consultants Inc. will be managing the Hinsdale office located at 45 Washington Street, Hinsdale, Illinois. Cigna, Alexander Krause and the current staff will continue to service the food industry’s business insurance needs. They believe that “the synergy of two dynamic agencies will offer the broadest array of insurance products that are competitively priced,” all being offered by reputable insurance companies and a staff that is very knowledgeable, especially in the needs if food industry business owners.

The firm will operate two offices: downtown Chicago (527 S. Wells Street, Chicago) and their suburban location (45 S. Washington, Hinsdale).

In addition to the full line of business insurance coverages the firm will also offer a complete selection of personal insurance products as well. Their ad appears on page 26.

High achievement always takes places in the framework of high expectation. — Charles Kettering

may 9-16.indd 16

Getting Through an OSHA Audit Continued from page 11 ● The areas that were inspected ● The employees and union representatives who participated ● The dates and times when the inspector was on site Almost all OSHA inspections begin with a review of written documents. These documents include your injury and illness records, safety manual, OSHA-required programs, OSHA-implied programs, safety procedures and training records.

There are many records and written programs that OSHA does not specifically require to be in writing, but you should have them anyway. These documents are referred to as OSHAimplied records. For example, although OSHA requires every employer to conduct frequent ladder inspections, there is no specific requirement to keep a written record of ladder inspections.

The written record in this case could be a log of all ladders with initials and dates of inspection or a tag attached to the ladder with spaces for the inspector to initial and date.

– Adapted from Jim Rhoad, Kent Insurance; foodprocessing.com

Manners ■ Magic words to any business: “Please” and “Thank you.”

■ Do not say, “Is that all?” but instead offer a last chance at a small purchase with: “Did you find everything you were looking for today?” –JC

4/10/14 10:44 AM

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Food Industry News® May 2014

Page 18

Cars and Trucks that Last Longest ABC News reported that the new survey from the auto data site “iSeeCars.com” lists the cars and trucks that last longest, based on sales and registrations.

The two longest lasting are pickups -- the Ford F150 and Chevy Silverado -- followed by the Chevy Suburban, but the report says that may be because they are used by workers who fix them up well past their normal life, often on the company dime.

So taking those workhorse trucks out, Consumer Reports Magazine found 9 cars and minivans in the report that tend to last to 200,000 miles without major engine or transmission failure.

They are the: Honda Accord Subaru Legacy Toyota Avalon Honda Odyssey Nissan Maxima

Toyota Camry Ford Taurus Honda Civic Acura TL Subaru Outback

Consumer Reports notes that they are primarily Japanese brands, and that no German cars are included, possibly due to high repair costs.

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For over 100 years, E. Formella & Sons has been a world leader in gourmet condiments. Today, from our state of the art facility, we continue to produce over 100 quality delicious gluten free products your customers will love.

New to the food industry is the Caffeinated Club brand of Beverages.

This delicious and insightful product is the brainchild of inventor Rocky Mosele. This is the world’s first club soda with caffeine. I was skeptical at first, but after my first sip, I was sold. The flavors are all natural and refreshing. I tried the product with and without alcohol. And, the benefit of having caffeine in my cocktail without other harsh chemicals was a real plus. When I visited the company’s office and bottling plant in Glenview Illinois I was surprised to see that new flavors are already in development. The new flavors I sampled which are not yet on the market included Pear Flavor, Tropical Flavor and other flavors which I can’t disclose. Watch for this product to escalate in popularity. Judging from the interest level from consumers and the trade, Rocky has a real winner on his hands. Be sure to contact them for samples. Their ad appears on page 13 of this issue.

4/14/14 12:52 PM

Food Industry News® May 2014

Good Food Festival 2014

Page 19

Artisan Brings Grass-Fed Beef to the Midwest Brand new to Chicago—Artisan Specialty Foods introduces free range/pasture raised quality Angus beef—100% grass-fed from New Zealand. With beef prices escalating, it’s getting increasingly difficult to find meat with consistency throughout in size, price, cuts and overall value. Artisan is consistently priced less than other grass-fed brands. Grass-fed beef is substantially more environmentally sustainable than non-grass fed beef. It has a bold taste that chefs will enjoy showcasing and working harmoniously with other ingredients to bring out its natural flavor.

Artisan is the exclusive Chicagoland and midwest distributor of this pastureraised beef. It is Halal slaughtered with no hormone growth promotants, and is grass-fed start to finish (no corn finish).

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Food Industry News® May 2014

Four Seasons Hotel Chicago Hires Expert Chef The Four Seasons Hotel Chicago welcomes new Executive Chef Stephen Wambach to their culinary team. Wambach brings more than a decade of experience in the culinary scene to The Four Seasons Hotel Chicago. The food and beverage offerings will stay true to its roots, featuring the best regional ingredients presented in bold and unexpected ways throughout the hotel. The menu is grounded in a farm-to-table philosophy, reflected in refined yet familiar dishes showcasing local purveyors.

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World Famous Restaurant Goes on Tour The brothers behind El Celler de Can Roca in Girona, Spain, are in demand after ousting Noma as No. 1 on San Pellegrino’s list of the World’s 50 Best Restaurants, but despite many proposals the trio refuse to open a second location. They are closing the restaurant for five weeks to take it on a world tour, stopping in food-loving cities from Mexico City to Medellin to give their fans a chance to try their famous fare. – The Wall Street Journal

4/11/14 9:02 AM

Page 22

Chicago’s ‘30 Under 30’ Culinary Superstars Named

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Buffalo Wild Wings Institutes Massive Growth Plan Buffalo Wild Wings will add new fast-casual concepts, grow internationally and beef up its investments in new technology including table-side tablets in its quest to grow from about 1,000 casual dining units to 3,000 locations under multiple banners, executives said at the chain’s Investor Day in New York, according to Nation’s Restaurant News. – nrn.com

Food Industry News® May 2014

Nuggets New home building best company picnic will accelerate again, themes include Around helping to offset the the World, Caribbeconstruction drought an, Fiesta, sports, caof 2008-2012. Look for sino and music. The housing starts to climb amount of Chick Fil-A by about 15% this year nuggets sold—203 biland to 1 million for the lion—would cover more first time since 2007. A than half of the earth’s conservative estimate circumference. Amerifor sales growth this cans eat over $6 billion year would be around worth of potato chips a 5%, even with a precariyear. One of the oldest ous first quarter. - The Kiplinger American candy mainLetter An estimated 30-50 stays is the Tootsie million Americans beRoll. Continuing the lieve they are lactose inwaffle fast food trend, tolerant and often avoid White Castle keeps the dairy such as milk, crave alive with waffle cheese and yogurt. New sandwiches available all information-reporting day and all night. Taco rules for many businesses and their insurers are on their way under the Affordable Care Act. The IRS recently issued final regula- The winning 2014 ACF Central Regional Baron H. tions that Galand Culinary Knowledge Bowl team (l. to r.): Dina Altieri, CEC, CCE, team coach and chef inexplain sec- structor; Michael Lanzerott; Alexander Gabrielson; tions 6056 Jeremy Noga, team captain; Molly Anderson; and and 6055 of Frank Hutman.

Bell recently jumped on the Internal Revenue board this trend as well Code. The new proviin an effort to take a sions require many piece from the morning employers to turn over breakfast leader, Mcsignificant data to the Donald’s. Goya Foods, IRS and to employees in the largest Hispanicearly 2016. Data-trackowned food company in ing must begin Jan. 1, the United States, opens 2015. TV personality four new state of the art Kathie Lee Gifford has manufacturing, produccome out with her own tion and distribution wine. The actress anfacilities in Texas, Geornounced the debut of gia, California and New her new line of wines Jersey as part of a $250 called GIFFT that will be million investment for produced in Monterey a global expansion to County, Calif. Subway support consumer denow has 41,552 resmands of Goya’s healthy taurants in 104 counproduct lines. tries. Tasty Caterings

4/11/14 9:02 AM

Food Industry News® May 2014

Page 23

Mother’s Day Brunch Tips

Mother’s Day is on May 11, 2014. Here are some tips to make sure you’re prepared and to make sure there are no surprises on mom’s special day. n No matter where you decide to go for brunch on Mother’s Day, make a reservation. n Prices quoted for brunch do not include beverages, tax or tips. n Most brunches, but not all, are buffets. Several offer a prix-fixe brunch. Some prix-fixe menus don’t offer many choices, so if that concerns you, ask about it. Finally, some restaurant offer an a la carte menu instead of an all-you-can-eat buffet or a prix-fixe meal, but it might be a smaller menu for the holiday than their regular menu. n Resort attire will be appropriate at most of these restaurants. If you intend to wear a tee shirt and shorts to Mother’s Day brunch, call first and ask if it is appropriate. n Because Mother’s Day is one of the busiest days of the year at many restaurants, be patient and adjust your expectations a bit, especially if you have a large group. If you are concerned about service or noise or other busy-day issues, it might be best to take Mom out on another day that’s close to Mother’s Day! – Adapted from About.com

See Us at the NRA Show Booth #335

Kroger Creates Thousands of Jobs Kroger expanded its workforce in fiscal 2013 by more than 7,000 positions, to about 350,000 nationwide -- a 2% increase, the company said Thursday.

The retailer’s acquisition of Harris Teeter, which was finalized last month, added 25,000 more employees.

The company has created 40,000 new positions over the past six years, excluding acquisitions.

Call LCSI Incorporated 847-836-0194

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– Adapted from Progressive Grocer

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How to Be a Vegan

Elizabeth Castoria; 224 pages, Paperback; $14.95; ISBN 9781-57965-555-6 “Life isn’t about finding yourself,” wrote George Bernard Shaw, “Life is about creating yourself.” Perhaps the explosion of animal-free, gluten-free and GMO-free foods are the result of a processed foods lifestyle that only gave us diabetes, gluttony, obesity and allergies, but 2014 is an excellent time to explore what’s all around us, and impressively diverse in flavors and origin.

Elizabeth Castoria’s 5 X 7” book offers 50 recipes, but a life-changers manual to how to begin a few changes for the better. From dating to what to wear to how not to be a royal pain is cleanly, clearly, simply explained. Even the softbound book covers feature flaps for page holding as you inevitably find another thing that’s old and new again. Sidebars include resources, places to dine and the famous (Woody Harrelson!) who’ve ditched something and been changed. And yes, Virginia, you can eat Oreos (see page 63). The best fifteen buck investment in vegan information you’ll make this, or any, year. –MB

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Food Industry News® May 2014

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Union Kitchen in Washington, D.C., is a communal kitchen and small-business incubator that offers food startups a space to prepare their wares, along with sales and marketing assistance. “A lot of people here are really good at making food. They understand how the kitchen works. But they might not understand how business works. So we try to provide all of those services around it, and just give them a free rein to go make their food so their business can be successful even if it’s not their strong point,” said restaurateur and Union Kitchen cofounder Jonas Singer. – Source: Voice of America

4/11/14 9:02 AM

Food Industry News® May 2014

TRAVEL With Valerie Miller

DESTINATION: PEATLUMA, CALIFORNIA

Getting There: Fly/Drive (flights into San Francisco or Oakland California) It is about 32/52 miles from each airport to Petaluma Flights out of Chicago O’Hare on American US Airways United

and Virgin Airlines.

Flights out of Chicago Midway on Frontier and Southwest Airlines Petaluma is a city in Sonoma County in northern California.

It boasts a mild climate which makes it an ideal destination year round. The Petaluma River is the focal point of the region. The historic downtown area has buildings built in the 1800’s, along with boutiques, antiques, art galleries and restaurants.

Petaluma is the portal of Sonoma County, to almost 65,000 acres of vineyards and more that 300 wineries.

Accommodations include camping, hotels and motels which include Best Western, Quality Inn and the Sheraton. For more info log on to visitpetaluma. com Things to do: n Bicycling, bird watching, golf, paddle boating, river activities and waterspouts. n Adobe State Historic Park –visit the headquarters of General Mariano Guadalupe Vallejo’s vast cattle ranch from 1836-1846. n Farm Tours, Cheese Making & Wine Tasting- take a cheese making class at Achandinha Cheese Co. Sample Azari Vineyards award-winning wineries and finish off the day with Achadinha cheese pizzas baked in Azanis wood fired oven. achadinha.com n Petaluma River Cruise – a 3 hour narrated trip departing from Petaluma Turning Basin. Learn about the river’s history.

Dolphincharters.com McEvoy Ranch, one of the largest U.S. producers of estategrown, certified organic extra-virgin olive oil, has announced its 2014 public tour schedule which include: n Cooking Demonstration – using seasonal ingredients from the ranch’s organic gardens, McEvoy Ranch Head Chef Gerald Gass will showcase some culinary ideas and techniques as he prepares a selection of delectable tastes. Walk through the kitchen garden and get an overview of the history of the ranch, including its commitment to environmental responsibility and the production of its award winning olive oil. n Orchard Walk and Mill Tour – explores the horticulture of growing olive trees, the ranch’s certified organic practices and their harvest techniques. Guests will visit the olive milling room for an explanation of McEvoy’s Ranch’s process of extracting olive oil.

For tour dates and more info log on to mcevoyranch.com McEvoy Ranch is a private,working ranch on 550 acres in the rolling hills of west Marin County. McEvoy Ranch supports 80 acres of organic olive trees, 25 acres of vineyards, extensive flower and vegetable gardens and fruit orchards.

Page 25

The $25 Hot Dog

On the heels of opening day 2014, it seems that a hot dog and peanuts have met their highend match.

Once upon a time, an afternoon at the ballpark was a bargain. Now? Not so much, especially for fans planning on buying The D-Bat Dog at Chase Field, home of the Arizona Diamondbacks.

The D-Bat will set diners back a cool $25, which buys an 18-inch corn dog stuffed with Cheddar cheese, jalapeno and bacon, served with chipotle ketchup, spicy mustard and fries. (For good measure, Chase Field also is selling a vegan soy chorizo tamale.)

– meatingplace.com

Different Ages, Different Needs According to Progressive Grocer, the supermarket prepared-foods category should remain on a path toward growth, but it’s still important for retailers to be aware of trends in the category.

Convenience and fresh, high-quality ingredients were the top priorities across age groups, according to a survey by ICC/Decision Services, but different age groups expressed different needs related to prepared foods.

– Adapted from Progressive Grocer

The Top 10 Things you Need To Know About Gluten-Free Marketing @ SHMOOZEFEST Thursday, May 8th See page 47 for details

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‘Natural’ Products and Labeling Unlike the term ‘organic,’ which has a legal definition strictly policed byNeed the UnitedRepaiRs States Food andNOW? Drug Administration nationally recognized companies &least chains (FDA), ‘natural’ is a much fuzzier concept–at for now. Currently, the U.S. Dept. of Agriculture does define natural for some meat and egg products, but to date the FDA has only offered a sketch of an opinion consisting primarily of what the agency does not object to. The group of consumers who read labels and respond to ‘natural’ labels tend to care more than the average shopper about social and environmental issues. They respond positively to concepts like Fair Trade ingredients, companies known to exercise responsible carbon footprints and more sustainable packaging, such as paper-based cartons. www.blueline.me It is important to anticipate growing consumer scrutiny before labeling any product ‘natural.’

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Food Industry News® May 2014

Page 26

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Oprah Chai Comes to Starbucks Starbucks has teamed with Oprah Winfrey to create a tea drink dubbed “Oprah Chai” that will debut at Starbucks and Teavana stores next month. In another move to branch out beyond its signature coffee drinks, Starbucks will expand its Evenings menu, which includes alcohol, to thousands more stores nationwide after successfully building the program at 25 locations in Los Angeles, Chicago, Seattle, Portland and Atlanta. – Advertising Age

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Make a Positive Impression Every Day at Work Often the little things go a long way in impressing your boss and your co-workers. Here are a few habits to cultivate if you want to polish your image to a bright shine: l Keep your desk neat.

Cut back on the clutter. A clean workspace shows that you’re organized and have things under control. l Be sincere and generous with compliments.

Show appreciation to coworkers (and even your boss) for their good work. l Do your homework before meetings. Know what’s on the agenda and be ready to discuss the topics being addressed. l Return phone calls and emails promptly. It makes co-workers and customers feel valued. l Be on time. Don’t make others wait for you, or wonder where you are.

Show up for work, meetings, and other commitments promptly.

‘Magic’ Johnson to Provide Keynote Presentation at 2014 NRA Show Acclaimed businessman, humanitarian and Naismith Memorial Basketball Hall of Famer Earvin “Magic” Johnson will share insights into current issues and events, based on his 30-year journey toward becoming the number-one brand in Urban America, at the National Restaurant Association’s annual trade show this May. Mr. Johnson will address attendees at NRA Show 2014 on Sunday, May 18, at Chicago’s McCormick Place.

– Source: restaurantnewsresource.com

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Food Industry News® May 2014

Page 27

Chef Profile

NAME: Tony Scruggs RESTAURANT: Old Crow Smokehouse, 773-537-4452 3506 N. Clark St. Chicago, IL 60657 BIRTHPLACE: Bethesda, Maryland CURRENT POSITION: Executive Chef FIRST FOODSERVICE JOB: Worked at my family’s restaurants, Captain John’s Crab House in Cobb Island, Maryland FAVORITE FOOD: You may think the answer is barbecue, but I’m going to have to go with seafood.

AWARDS/HONORS: I love competing and have won numerous awards including the Illinois Pork Cook-off, honorable mention in a national oyster festival and a variety of smaller barbecue competitions. I also competed in FOX’s Masterchef in 2011, where I was a finalist in the top 16.

MEMORABLE CUSTOMERS: So many come to mind! When my wife and I had a barbecue spot years ago, I remember a big, burly biker walking in and ordering a hamburger. He asked for mayo and my wife handed him a packet. He responded, “What is this, some kind of Speedway gas station?” My wife came back with “You’re the dumbass who ordered a burger at a barbeque joint.” He was put in his spot and responded with “yes ma’am” and “no ma’am” through the rest of his meal.

WORST PART OF JOB: The timeframe of my hours, I miss cooking dinner for my wife at dinnertime.

MOST HUMOROUS KITCHEN MISHAP: Years ago, I had just came off a job at a steel plant and my wife and I decided to lease a kitchen in a bar. One night, we were having a busy night, but I was a bit grouchy. I accidently hit a plastic gallon of mayonnaise. It fell to the ground and exploded… literally like a volcano. Mayonnaise was EVERYWHERE – all over myself, the staff and the kitchen. We ended up having to shut down the kitchen for 30 minutes while we cleaned up. We actually opened the windows dividing the kitchen from the restaurant so the staff could see us at work (and have a laugh at our expense). It did help me turn my attitude around that night though!

FAVORITE FOOD TO PREPARE: Seasonal food – I love foraging with my family for wild asparagus, mushrooms, ramps, etc. Last year the woods by my house were full of the best wild fare.

PART OF JOB THAT GIVES MOST PLEASURE: When I walk out of the kitchen and get to interact with the customers at Old Crow Smokehouse. I love the instant gratification and really try and make sure they love not only the flavors of the food, but also the entire experience.

IF YOU COULDN’T BE A CHEF, WHAT WOULD YOU BE AND WHY: I’ve had a lot of job in the past including stints at a steel plant, a truck driver and operating heavy equipment, so I couldn’t be happier at Old Crow Smokehouse. But if I had to pick, I’d go with a stand-up comedian. I crack myself up so I wouldn’t even need an audience.

BEST ADVICE RECEIVED: Believe in yourself, because if you don’t, no one else will. But when you do, everyone believes in you.

FAVORITE VACATION SPOT: I love the Florida Keys. My wife and I are avid fishers. We also love the drive down to the Keys. They have a saying down there… The world changes when the land gets skinny. It’s amazing to drive down and see the bright blue Atlantic coast on one side and the emerald green Gulf on the other.

may 25-32.indd 27

Roadmap to Sucess

A long-term road trip starts with good directions to your destination. A “career map” can serve the same function, guiding you steadily to ultimate success. Chart your course starting with these essential elements: ● A market analysis. Determine whether your industry or company offers sufficient growth opportunities for you. ● A personal analysis. Identify your strengths and weaknesses; seek the help of a trusted and honest friend.

Write down your findings. ● The big-picture overview. Cre-

ate a mental image of what you want to accomplish. Select a time frame for getting there—one year, five years, 10 years, or longer. ● Your soundbite. Develop a quick and easy way to explain who you are, what you want to accomplish, and what you offer to achieve that goal. ● A tactical analysis. Determine what tools you need to reach your goal: industry research, networking opportunities, a mentor.

Take the time to review your planned route often. Don’t be afraid to go off the beaten path occasionally, but always keep your ultimate destination in mind.

Facts are stubborn things; and whatever may be our wishes, our inclinations, or the dictates of our passions, they cannot alter the state of facts and evidence. — John Adams

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Food Industry News® May 2014

Page 28

Liability

1. Can you ask a customer who has been drinking coffee for hours to leave your establishment?

As the owner of your establishment, you have the right to remove anyone from your private property so long as your reasoning is non-discriminatory and justified. The Civil Rights Act of 1964 prohibits restaurants from refusing service and removing patrons on the basis of race, color, religion or natural origin.

Furthermore, courts tend to rule against restaurant owners, who cannot provide a clear and reasonable justification for removing a patron from their establishment.

2. What rights do you have for removing vagrants from your restaurant?

As mentioned above, a restaurant owner can ask a person to leave the premises if such action is reasonable and non-discriminatory. In situations, where a person seems to present a potential threat to the safety, welfare, and well-being of other customers, a restaurant owner may ask that person to leave the establishment. As such, if an owner views a vagrant as THURS. MAY 8TH, a potential threat to oth5p-8:30pm ers in his restaurant, the DRINK Nightclub owner is likely to be justi871 E. Algonquin Rd fied in removing that perSchaumburg, IL son from the premises.

See page 47 for details 3. What’s the extent of your liability for a lost FREE SEMINAR: The Top 10 Things You jacket in coat check?

When discussing the Need To Know To Tap legal consequences of Into the Gluten Free coat checking, you must Market refer to the concept of Gluten-free guru Denise bailment, which is just SanFilippo will answer a fancy word for safeyour questions about the keeping. When people Gluten Free trend in the entrust a coat-checker food industry. with their items, they are under the assumption

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that their possessions will be returned to them in the same condition as when they handed them in. Thus, a coat-checker knowingly accepts the responsibility for safeguarding a customer’s coat upon receiving it.

If a coat-checker loses a person’s possession after promising to keep it safe, then the coat-checker may be liable for negligence.

4. Can you lose your liquor license if you receive a felony conviction?

Yes. If you receive a felony conviction, your liquor license may be in jeopardy. Each municipality and licensing agency has different requirements. Therefore, you should seek independent counsel from an attorney.

5. What should you do if a disgruntled ex-employee disparages your restaurant online?

With the predominance of social networks, every restaurant owner should implement a social media policy. It is this policy that will help guide you through sticky situations such as this one. An effective social media policy should at the very least specify who is allowed to respond to online comments and what type of company information may be included in the response. When addressing online criticism, your response should be honest and transparent about the issue. If the negative comment is true, explain how this issue has since then been resolved. If the criticism is fictitious, then you may have a defamation claim against the former employee.

These materials have been prepared

by Axia Law, LLC for informational purposes and are not legal advice. This information is not intended to create, and receipt of it does not constitute, a lawyerclient relationship.You should not act upon this information without seeking advice from a licensed attorney.

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Food Industry News® May 2014

Page 29

The Chefs’ Warehouse is coming to Chicago!

Along with Allen Brothers Steaks, we look forward to providing the Chicago metropolitan area with unique products and exceptional service.

We’re hiring!

If you have a passion for food and a desire to work with the best chefs in the country, please send your resume to info@chefswarehouse.com.

Meats by Linz’s Midwest Black Angus Cattle Designed For Profit Potential

One step into their Chicagoland headquarters and you’ll know that this is no typical meat operation. With their meticulous facilities and jaw-dropping aging rooms, we quickly realized that this was the real deal.

In 2013, with over 50 years of family business values, the Linz family ventured into uncharted territory with the Linz Heritage Angus program. A USDA Certified Angus program that’s specializing in breed specific Black Angus cattle, relationships with Midwest family farms, and get this—verified genetics with traceable lineage.

These are the makings for what they’re claiming as an unrivaled consistency for their customers.

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ing Meats by Linz raise the bar in the industry with the highest quality and consistent Angus beef out there. See their ad on page 34.

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Food Industry News® May 2014

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Upscale dining rooms are embracing the brunch market with Michelin-starred chefs turning out lobster Benedict and coconut waffles in place of scrambled eggs and mimosas. “Most [diners] don’t give brunch its fair share,” said Mazen Mustafa of the Elm in New York City.

Now, “more high-end technical chefs [are] stepping in to develop a new brunch culture.

We’ve all done dinner for many years, now brunch is the next creative platform.”

– Adapted from New York Post

FOundEd 1987

Going Meat-Free According to Nation’s Restaurant News, restaurants around the country encouraged patrons to pass on meat dishes for one day during the Farm Animal Rights Movement’s Great American Meatout Day on March 20. Terri in New York City offered up to $10 in free vegan fare to each customer, and Dovetail has been capitalizing on the veggie-loving crowd with Meatless Monday menus for several years. – Source: nrn.com

may 25-32.indd 30

Brunch Boosters

Achievement is largely the product of steadily raising one’s level of aspiration...and expectation.

— Jack Nicklaus

Chick-fil-A and Sonic Drive-In are Tops for Customer Service According to the 2014 Temking Experience Ratings, Chick-fil-A and Sonic Drive-In deliver the best customer experience in the fast food industry.

Chick-fil-A led the food chains for the third year in a row, landing it in 3rd place overall out of 268 companies across 19 industries. Sonic Drive-In came in a very close second with an overall ranking of 5th. Five other fast food chains earned an “excellent” rating: Dairy Queen, Starbucks, Little Caesar’s, Subway, and Burger King. The food chains with the lowest rated customer experience are McDonalds, Baskin Robins, and Orange Julius.

Here are some additional findings from the fast food industry: The ratings of all fast food chains in the 2014 Temkin Experience Ratings are as follows: Chickfil-A (83%), Sonic Drive-In (82%), Dairy Queen (81%), Starbucks (81%), Little Caesar’s (80%), Subway (80%), Burger King (80%), Pizza Hut (79%), Domino’s (79%), Wendy’s (79%), Arby’s (77%), Taco Bell (77%), Dunkin’ Donuts (76%), Jack in the Box (76%), Hardees (76%), KFC (76%), Quiznos (75%), McDonalds (75%), Baskin Robbins (73%), and Orange Julius (71%).

KFC (+9 points), Burger King (+5 points), Wendy’s (+5 points), and Taco Bell (+5 points) improved their ratings the most between 2013 and 2014.

Dunkin’ Donuts (-4 points), Arby’s (-2 points), and Jack in the Box (-2 points) were the only fast food chains whose ratings declined between 2013 and 2014.

Overall, the fast food industry averaged a 78% rating in the 2014 Temkin Experience Ratings and placed 2nd out of 19 industries. It was also one of the 15 industries to improve its rating over the past year, increasing its average by 2.2 percentage points.

— Temkin Experience Ratings is an annual ranking of companies based on a study of 10,000 U.S. consumers.

The 2014 Temkin Experience Ratings, along with other ratings, can be accessed at the Temkin Ratings website, www.TemkinRatings.com.

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Food Industry News® May 2014

Page 31

Grand Opening

S

le

How Successful Companies Track Ad Response Many so called “marketing specialists” will tell you they like to, need to and must track response from their marketing investments. The marketing truth is, when customers come to you to buy, they’ve already been influenced by a myriad of factors: 1. When people are currently not your customers, you want to “stay in their face” with facts because you don’t want to allow room for false rumors. .

2 How about the value of helping to keep your current customers sold on you?

3. What about protecting you from losing accounts to your lower priced competitor?

4. As salespeople come and go, retaining “face time” with customers helps discourage customers from following their sales rep.

5. Increased and steady visibility in a B2B trade magazine like Food Industry News also makes it easier for your customers to “take you with them” when they switch jobs or open a new location.

6. The best marketers are everywhere their customers and buyers look. Show your dominance and you will attract business.

7. Advertising shows you are a safe choice.

8. Only advertising demonstrates the confidence you have in your company and brand.

9. When a customer is in need he takes the path of least resistance and goes with the safe choice.

10. The internet commoditizes everything. Most companies look equal on the internet. Visible advertising shows you’re better than your competitors.

11. In Chicagoland, its not enough to have a great product or to be a great company. We are blessed with excellent suppliers in almost every category. Advertising is an indicator of success and excellence.

That’s what helps to drive new business and sales and help retain it for the long term. Cary Miller is Vice President of Food Industry News

may 25-32.indd 31

Shmoozefest! Thursday , May 6th; 5–8:30 pm, DRINK Nightclub, Schaumburg, IL Don’t miss the free seminar/Q&A:

The Top 10 Things You Need To Know To Tap The Gluten-Free Market See page 47 for details; Admission is FREE with a business card!

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Food Industry News® May 2014

Page 32

Keep Your Business Up to Code to Avoid a Loss from Fire According to the National Fire Protection Association (NFPA), there are nearly 8,000 eating and drinking establishment fires reported annually. A fire can devastate your business, leading to lost revenues and possible permanent closure. It should come as no surprise that cooking and human error are the leading causes of fires. Although you cannot always avoid a fire from occurring, there are steps you can take to minimize loss and protect your staff.

1) Implement a fire safety program, including an evacuation plan, and review it with staff quarterly.

2) Keep your fire suppression system up to code.

3) Keep portable fire extinguishers on hand, and train staff on proper use of extinguishers.

4) Uphold good housekeeping practices, avoid grease buildup, and properly store flammable liquids.

Prevention and preparedness are essential when dealing with a fire; they can be the difference between complete devastation and minimal loss.

The Illinois Restaurant Association, Heil & Kay Insurance, and Tyco Simplex Grinnell are hosting an interactive, hands-on Fire Safety Seminar on May 7, 2014, at Jim & Pete’s Pizza in Elmwood Park, IL. To attend, contact Tina Garrett or call the Illinois Restaurant Association

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When waiting for a pizza or dropping in at a favorite sports bar, food that can be shared is always a moneymaker. This hit our “WOW” button: Fresh brined garden pickles are encased in a golden breading, dusted with bits of sweet basil and hints of garlic.

Serve them with an entree or as an appetizer; made by Riverside Foods and available through Gold Medal. .

A greater percentage of adult U.S. women use Facebook, Tumblr, Pinterest, Instagram and Twitter than their male counterparts. The one social network that boasts more men is the professional-networking site LinkedIn. That’s according to data compiled in the infographic below by Alex Hillsberg at the personal finance website FinancesOnline.com. According to the infographic, 76 percent of U.S. adult women use Facebook, compared to only 66 percent of U.S. adult men. Meanwhile, 30 percent of women check their social media outlets multiple times per day, compared to 26 percent of men. And 53 percent of women are likely to access deals for a particular brand or item through social media, while only 36 percent of male survey respondents do the same.

Respect a man, and he will do all the more. — John Wooden

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Food Industry News® May 2014

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Paying Credit Card Tips Through Payroll The best restaurants across the country are reducing costs, improving productivity, reducing risk, and allowing for future flexibility in managing the effects of the Affordable Care Act (ACA) by paying credit card tips to the staff through payroll.

The payment or distribution of credit card tips is time consuming, expensive and a security risk. It causes staff and management to incur additional costs associated with the extra time spent.

These costs, along with the risk of large sums of cash, both at the restaurant and in the hands of your staff as they walk out the door all point to finding a more secure and efficient method of paying out the credit card tips.

Studies of the best run restaurants reveal the payment of credit card tips through payroll offers an efficient and effective method to reduce both costs and risk: Benefits to the establishment include n Saving time with nightly reconciliation and cash outs n Saving time of key staff managing a repetitive non revenue generating process n Reducing risk of extra cash on hand n Saving staff time “on the clock” to settle credit card tips every night n Eliminating “Zero Net Checks” so insurance deductions can be made for ACA compliance Staff benefits include n Reduces risk of staff leaving with extra cash on their person each night n Eliminates staff splurge spending on a weekend or after a good night of tips n Saving time – Article contributed by James Kapolas managing partner – www.payvilleusa.com

may 33-40.indd 33

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Food Industry News® May 2014

Page 34

Trending: Gourmet Grilled Cheese

Pizza may no longer be the go-to meal for Americans as grilled cheese-only shops continue to pop up around the country, writes Carol Tice. The shops don’t serve traditional American cheese on white bread but unique sandwiches with gourmet ingredients such as Havarti, arugula and truffle oil. – Source: Forbes

Bottled Cocktails

More bars are turning to bottled cocktails to create large batches of drinks in one fell swoop. At Chicago’s Celeste, bar manager Fred Sarkis washes bottles in lime before filling to add a sweet taste to the Chelsea cocktail. At Manhattan’s Wallflower, carbonation adds interest to the Adam & Eve cocktail made from sherry and Calvados. – Source: Tasting Table

It’s turning summer; get serious about your profits this year by adding innovative temperature-controlled vans and trucks to your operation. Optimized for all temperatures, the refrigerated trucks from DCI are lined with 3” foam insulation and have 115v to 230v standby power available in either single or 3 phase supply. Hydraulic lifts are also available. Take your business seriously; these amazing vehicles can support custom shelving and the lifeblood of your mobile operation. Available from DCI; see their ad on page 26.

When 12 year old Sheridan Archbold entered to sing the National Anthem at The Bulls St. Pat’s Day game, our collective jaws dropped. As one of the youngest male classical soprano-crossover artists in the world, Sheridan sings in English, Italian, French, German and Russian. He won the Mid-South Youth Talent contest in Memphis... the same contest that once had young Elvis Presley as a finalist. Sheridan is now represented by Chicagoan Barb Bailey Entertainment.

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CALLING ALL CHEFS!

Would you like to be featured in Food Industry News?

Go to www.foodindustrynews.com, click on FIN Extras and access the Chef Profile form.

Or call Valerie Miller at 847-699-3300

4/11/14 9:50 AM

Food Industry News® May 2014

Cary Miller Presents

People Selling the Industry

This month I am proud to be pictured with James Terry, The Executive Chef of Butterfield Country Club. James is also the President of the Chicago chapter of the Club Chefs Association of America. James is a respected culinarian, a talented chef and nice guy. We are proud to support him and his organization of dedicated chefs.

When it comes to working with a CPA firm for your food industry business, it pays to go to a specialist. SS&G’s national restaurant accounting and tax practice provides unparalleled experience, expertise, and network. Their professionals understand unique industry accounting issues and can provide strategic planning to maximize tax-saving opportunities. Pictured above are SS&G directors Michael Perlman, Bob Littman, Mark Goldfarb, and Dirk Ahlbeck. If you are looking for experienced professionals to help your business grow and succeed, contact SS&G. You can find their phone number in our Buyers Directories listed under Accountants..

Lewis Loster is the director of sales for Lee’s Chemical Solutions, a local, family owned business offering a full line of warewashing and cleaning chemicals and dish machines. Lee’s offers dish machine leases from $2.92 per day. This company is a division of the well-known and respected Lee’s Foodservice Parts and Repair Company. For a free evaluation of your chemical usage and too see how much money they can save you, call them today.

Their ad appears on page 15of this issue.

Marc Pagano is with Wisconsin based Riverside Foods. His family owned and operated company is famous for delicious, high quality breaded appetizers that beat the competition very time. Their lineup includes Cheese Appetizers and Cheese Kurds, Kettle Brau™ Appetizers, Onion Ring Appetizers, Breaded and Unbreaded Seafood, Specialty Appetizers, Super Samplers and Vegetable Appetizers. If you are trying to separate yourself from your competitors and increase your appetizer and bar food sales, give Marc a call. His products can do the trick!

Amanda and Brad Factor are with Chicago Messenger Service, a local firm offering On-Demand, Scheduled and Routed Deliveries for food businesses. The company works with restaurants to deliver catering and food orders, as well as with suppliers to deliver products to their customers. If your business is having issues delivering products to your customers on time, give Chicago Messenger a call. They work with some of our areas leading food businesses and they have an excellent reputation.

This is not Dustin Hoffman, but it is Jim Maxwell, the founder and owner of Lily From The Village Baked Goods, LLC, a firm offering delicious, great tasting Egg and Dairy Free Chiffon Pancake Batter. Jim’s product is famous for giving foodservice operators the ability to offer a healthier pancake to their customers. This product has a great light and fluffy texture.

Eggs and dairy can even be added if desired. If you have not tasted this product yet, you should. It is packaged for retail and foodservice. You can see Jim’s ad on page 21 of this issue.

Gregory Barnhard is the founder and owner of WildFire Honey Company.

WildFire Honey is organic honey with a twist, which is infused with Thai chiles, roasted garlic and spices. This special recipe creates a unique taste and food experience, creating a fusion of both sweet and savory flavors. This product can be used as a dipping sauce or as a marinade, and in salads, soups, sandwiches, potatoes, stews, meats, fish, or pretty much any food. The company is locally based in Schaumburg and packs its products for foodservice and retail.

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Page 35

Blakeslee’s New Energy-Savings Undercounter Warewasher Blakeslee’s newest Undercounter Warewashing machine significantly reduces cycle time, energy and water consumption.

Blakeslee and The Legacy Companies today announced the introduction of the UC20, a new high-temperature undercounter warewasher.

“The UC20 incorporates all of Blakeslee’s technological advances making for a faster and more efficient warewashing process,” says Teresa Asbury, Vice President of The Legacy Companies. “The digital control panel has 3 languages to choose from, easy-to-set programs, and LED lights for function visibility across the room.”

From a product engineering standpoint, Blakeslee’s UC20 has one of the highest performance levels in the industry.

“The UC20 was engineered with the goal of largest wash capacity, best-in-class wash performance, flexible cycle options, easy-to-use controls and lower energy consumption,” explained Rich Sadowski, Vice President of Blakeslee. “The UC20 features seven different cycles that use only 0.60 gallons of water per cycle to distinguish the UC20 as a bestin-class machine for low water consumption and energy savings.”

CHICAGOLAND’S LARGEST SELECTION OF GENUINE PARTS!

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Food Industry News® May 2014

Page 36

We’ve moved...

...so you can Grow!

Thanks to your support we’ve moved to a new, larger facility to serve you even better. Our new, state of the art facility enables us to have greater flexibility and improved service, so you have a partner that works with you in every way to build your business.

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We are proud to be the leading family owned and operated distributor serving Chicagoland’s foodservice industry since 1975.

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may 33-40.indd 36

National News or pay a fee for paper bags.

More than 90 municipalities in California have already passed their own bans on plastic bags.

Over three quarters of a century ago, Greek immigrant, Gus Poulos created his own homemade ice cream in the sleepy little town of Wilmette, Illinois. Today, nearly 80 years later, Homers Ice Cream still stands (though expanded) in its original location serving the finest ice cream products and more throughout Chicagoland. It’s been over 40 years since the menu expansions brought together two Chicago icons. Homers Ice Cream and Vienna Beef hot dogs. Homers has won numerous accolades and awards such as ‘number one ice cream’ by the Pioneer Press, ‘Best in Chicago’

by Chicago Magazine and ‘Top 10 ice cream in the country’ by Bon Appetit Magazine.

Now, it’s Vienna’s turn to congratulate and pay homage to Homers Ice Cream and the Poulos family and staff both then and now, who have provided great ice cream for nearly 80 years; and for providing Vienna beef hot dogs for their customers for over half of those years. With that acknowledgement Vienna Beef has welcomed Homers Ice Cream into the Vienna Beef Hot Dog Hall of Fame in March of 2014. Pictured are the 2nd and 3rd generation of Homers leadership (from left) Andy, Steve and Dean Poulos.

A recent study by Technomic reveals that nearly nine out of 10 consumers eat brunch at a restaurant at least occasionally. Additionally, sources predict breakfast sales will increase 22.1 percent between now and 2017.– Technomic, Inc California legislators are preparing to consider a bill that would ban singleuse plastic bags statewide. Supporters of the law say the bags are a threat to the environment, while opponents say the ban would raise the cost of groceries for consumers because they would have to either buy reusable bags

–

The

New

York

Times

Potatopia (www.potatopia.com), is a new allpotato concept restaurant in NYC for anyone who wants a perfect taste of New York City’s burgeoning singl e- con cept restaurants.

The fast-casual setting offers a mixand-match selection of the spud in its many forms, and is a perfect stop for a meal or snack while exploring the city. Del Monte will donate a minimum of 7.5 million pounds of fruit and vegetable products in the next three years to support anti-hunger efforts across the United States.

Potatopia in NYC is about choices. Create your own meal or enjoy the most popular combinations, all of which feature natural cut potato styles, fresh toppings, fl avorful extras, and signature sauces to create a perfectly balanced meal.

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Food Industry News® May 2014

GFS Show, Rosemont

Page 37

The foolish and the dead alone never change their opinion.

— James Russell Lowell

may 33-40.indd 37

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Food Industry News® May 2014

Page 38

Sanitation Certification, & Alcohol Awareness Training From the Illinois Restaurant Association ServSafe Sanitation Certification MAY Mondays- Spanish _______________________________ 5, 12 Tuesdays ______________________________________ 6, 13 Tuesday-Wednesday ______________________________27, 28 Wednesdays ____________________________________14, 21 Thursdays______________________________________ 1, 8 Thursdays______________________________________22, 29 Saturdays ______________________________________10, 17

Alcohol Awareness (B.A.S.S.E.T.)

ReCertification: City & State

Member Benefits: ■✓ Cost Savings on Basic Services ■✓ Quality Certification & Educational Programs ■✓ Critical industry Representation ■✓ Unique Marketing Opportunities ■✓ Valuable Information Resources

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See Us At NRA Booth 7972

may 33-40.indd 38

MAY Monday (Spanish) ______19 Tuesday ______________20

JUNE Mondays – Spanish ______________________________ 2, 9 Monday-Tuesday _______________________________ 23, 24 Tuesday-Wednesday______________________________ 3, 4 Wednesdays ___________________________________ 11, 18 Thursdays_____________________________________ 19, 26 Saturdays ____________________________________ 14, 21 1- DAY FORMAT 9:00 am - 2:00 pm

JUNE Monday ______________30 Tuesday ______________10

MAY Wednesday ___________ 7 JUNE ________________ No Class

Classes also available at your location

To Register, Visit Our Website: www.illinoisrestaurants.org Or Call 312-787-4000

For IRA Membership Information, Call 312-787-4000

SUMMER FESTIVAL SANITATION 9:00 am-12:00 pm MAY Thursday _____________ 15 Fridays ________ 2, 9, 23, 30 JUNE Wednesday ___________ 25 Thursdays __________ 5, 12 Friday ________________ 20

High Quality Organic Teas

Leading organic and natural extracts producer Primal Essence has showcased its own brand of high-quality, certified organic, and all-natural line of super teas and infused coconut oil products.

Producing superior quality water soluble bulk herbal, spice, and a wide range of botanical extracts that are true to flavor and aroma for over 15 years, Primal Essence continues to fulfill Huntsville, Al., has the industry’s $9.3 bil- expanded its open lion demand with its di- container law downrect-to-customers brand town but still strugof rich award-winning gles with creating a Organic Super Teas that nightlife, prompting are derived from organic bartender Brandi Furr whole-plant extracts. to float the idea of a mobile bar called The Floating Cocktail. The We are the bar, still in the consum-worth of our cept phase, would travel around the actions; our dreams downtown area sellare imaginings that ing drinks and providare useless unless ing rides to people in the town square. acted upon. —JC

Alabama’s Nightlife Gets Mobile Bar

– AL.com

Celebrity Watching at La Scarola On Guy Fieri’s last trip to Chicago he visited La Scarola restaurant at which Chef Armondo Vasquez prepared a five course special dinner with each course paired with Don Julio 1942 Tequila. Also at the dinner was Don Julio Ambassador Jackson Miranda. La Scarola continues to be a hangout for celebrities and sports figures. The restaurant is located 721 W. Grand Avenue in Chicago and is open 7 nights a week for dinner. Reservations are recommended. The restaurant was recently rated #1 Italian Restaurant on Trip Advisor.

4/11/14 9:50 AM

Food Industry News® May 2014

Club Chefs Culinary Exchange This year’s winners: Savory; Ist placeplace- Vince Butti, Barrington hills cc; Runner Up- John Beck, LaGrange cc; People’s Choice- Vince Butti, Barrington Hills cc; 1st Place- Laura Parsons, Conway Farms cc; Runner Up- Karianne Soulsby, Valley Lo cc; People’s Choice- Maria Diaz, Green Acres CC

Page 39

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No man walks alone until he needs a loan. —JC

may 33-40.indd 39

4/11/14 9:50 AM

Food Industry News® May 2014

Page 40

Online Ordering Update for Olive Garden

AROUND CHICAGO With Valerie Miller

Darden Restaurants will roll out online ordering options at its Olive Garden restaurants nationwide in the coming months, with a service it began testing at a few locations last year. Another of the company’s chains, LongHorn Steakhouse, will launch an online system that lets customers log on from anywhere to check wait times and put their names on a waiting list. Both concepts plan to test table-top tablets this year.

FARMHOUSE EVANSTON

– Adapted from the Sun-Sentinel

Ten Ways to Get Out of Debt

AMERICAN MADE

One of the Great American Equipment Companies Who Are Eager to Serve You

When things go wrong, don’t go with them.

— Elvis Presley

SHISH KABOBS/TORTILLA STEAMERS

1. Cut spending. That generally means admitting that you spend too freely. Repay loans and trim anything that can be done by you.

2. Reduce interest. Get proper advice on how to renegotitate your debts.

3. Work out a compromise.

Taking you to court over debt is not an easy option to your creditors. See if you can work out a compromise.

5. Check if it’s yours. Unless you signed for it, the debt may not be legally yours to pay off.

Married people are not automatically liable for each other’s debts.

6. Plead ignorance. If you were deliberately mislead and you can prove it in court, get legal support and tackleisit.a Meirtran 7.

Small provider ofclaims morecourt. than If a business enough to harm 750owes ATMsyou in northern your credit, take Illinois, workingthem with to court.

8. talking.

Keep in touch allKeep brands of ATMs. In addition to stand with your debtors and how your alone units, situation is changing. we sellpressure. and installDon’t bow 9. also Resist wall mounted andis very tough to bullying. The law drive-up ATMs. on tough-talking collection agencies.Make an ATM your next great advice. profit center.

10. Take Talk to an adCall Mike Boyd, vice agency to help youPresident: negotiate on your behalf.

Farmhouse is a Midwestern craft tavern specializing in local food and drinks. This is a very unique place. The majority of the wood in Farmhouse is reclaimed barn siding and beams from three barns in the southwestern Wisconsin towns of Monticello, South Wayne and Wiota. More than 85% of the build out was done with salvaged materials.

Throughout the dining room you will see items that can be found on a farm. For example they have an old barn door, old fixtures and lights.

At the bar they offer over 36 craft beers on tap, Michigan wines on tap, and a nice selection of apple ciders. They even make their own sodas which include root beer, cream soda, and ginger ale.

On the menu: The menu is clever. They categorize it in farm terms; first harvest, second harvest and main harvest. Appetizers include a local artisan cheese plate, Wisconsin battered cheese curds, a fresh baked pretzel with housemade mustard. Soups are homemade along with salads made with the freshest ingredients. Entrees include burgers made from scratch, choose from the classic pasture- raised burger or the old world grains burger. Both come with tavern cut fries and they make their own catsup. I ordered mine with their house made chips served with a dill sauce.

These chips were so light and delicious. The Hoosier Farm 100% grass fed steak is definitely something to try, so tender with smoked onions and a chartreuse crème and pickled beets. The Leek risotto was outstanding too; it had wild mushrooms, and crispy leeks.

ATM Placements in ATM Placements in Qualified Locations Qualified Locations

Meirtran is a provider of more than 750 ATMs in northern Illinois, working with all brands of ATMs. In addition to stand alone units, we also sell and install wall mounted and drive-up ATMs. Make an ATM your next great profit center.

Call Mike Boyd, President:

800-382-5737

may 33-40.indd 40

800-382-5737

ATM Placements in Qualified Locations

Meirtran is a provider of more than 750 ATMs in northern Illinois, working with Farmhouse- farm all brands of ATMs. to tavern restaurant In addition to is located at 703 stand alone units, Church we also St. sell and in install wall Evanston, mounted Illinois. drive-up Openandfor lunchATMs. and Make an ATM your dinner. For more next great profit center. info log on to farmhouseevansston.com. They also have a Call Mike Boyd, President:

location at 228 W. Chicago Ave. in Chicago, Illinois.

800-382-5737

4/11/14 9:50 AM

Food Industry News® May 2014

Page 41

DIRECTORY ACCOUNTANTS Baker Tilly ................................................................... 312-729-8100 SS&G.......................................................................... 847-824-4006 ADVERTISING Food Industry News.................................................... 847-699-3300 AIR CONDITIONING-SYSTEMS CLEANING Olympia Maintenance ........................ Page 33 .......... 708-344-0344 AIR FILTERS-SALES & SERVICE Olympia Maintenance ........................ Page 33 .......... 708-344-0344 Averus ........................................................................ 800-393-8287 ARCHITECTS Sarfatty Associates ............................ Page 10 ...........847-920-1100 Dacre & Youngquist LLC Architects ............................ 312-477-0773 Dearborn Architects .................................................... 312-939-3838 ASIAN FOOD PRODUCTS Kikkoman Sales USA.................................................. 630-954-1244 ASSOCIATIONS Illinois Restaurant Association ........... Page 38 .......... 312-787-4000 ATM MACHINES Meirtran ATM ..................................... Page 40 .......... 800-382-5737 Payment Alliance International ................................... 630-368-1833 AUCTIONEERS Bob King Auctions ............................. Page 40 .......... 847-458-0500 AWARDS Classic Design Awards ............................................... 847-470-0855 AWNINGS & CANOPYS Chesterfield Awnings ......................... Page 14 .......... 312-666-0400 AWNINGS - SALES & SERVICE Thatcher Oaks Awnings.............................................. 630-833-5700 BAKERS-WHOLESALE Biondillo/Today’s Temptations ........... Page 21 .......... 773-921-8282 Gerhard’s European Desserts ........... Page 23 .......... 847-234-0023 Gonnella Baking Co........................... Page 07 .......... 312-733-2020 IL Mulino di Valenzano Bakery .......... Page 16 .......... 773-934-1625 Forno Palese Baking Company .................................. 630-595-5502 JR Dessert Bakery...................................................... 773-465-6733

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BAKERY-PRODUCTS Instantwhip Chicago .......................... Page 22 .......... 800-933-2500 BANKING Ridgestone Bank ............................... Page 20 ...........262-789-1011 BAR SPOTTING/HOSPITALITY SECURITY Petritis Group Inc IL Lic 117001002............................ 847-705-6619 BAR STOOLS Chicago Booth ................................... Page 14 .......... 773-378-8400 Waco Manufacturing................................................... 312-733-0054 BAR SUPPLIES Ramar Supply Co .............................. Page 34 .......... 708-233-0808 BATCH FREEZERS Kool Technologies ............................. Page 35 .......... 630-483-2256 BEVERAGES Caffinated Club .................................. Page 13 .......... 800-975-3047 BLENDERS Blendtec...................................................................... 800-253-6383 BOOTHS Chicago Booth ................................... Page 14 .......... 773-378-8400 BOOTHS-UPHOLSTERERS Chicago Booth ................................... Page 14 .......... 773-378-8400 BREAD & ROLLS Biondillo/Today’s Temptations ........... Page 21 .......... 773-921-8282 Gonnella Baking Co........................... Page 07 .......... 312-733-2020 IL Mulino di Valenzano Bakery .......... Page 16 .......... 773-934-1625 Forno Palese Baking Company .................................. 630-595-5502 BUTTER-CLARIFIED Danish Maid Butter Co ...................... Page 16 .......... 773-731-8787 BUTTER-PREPORTIONED-WHIPPED Danish Maid Butter Co ...................... Page 16 .......... 773-731-8787 CABLE TV-SALES & INSTALLATION Prime Time Sports ...................................................... 847-637-3500 CASH & CARRY-WHOLESALE GFS Marketplace........................................................ 800-968-6525 CASH ADVANCES Cash Advances........................................................... 708-495-0930

CASH REGISTERS & SUPPLIES Schmaus Cash Register & POS ................................. 847-675-6066 CATERING-VEHICLES DCI Central ........................................ Page 26 .......... 800-468-7478 CHAIRS-COMMERCIAL Chicago Booth ................................... Page 14 .......... 773-378-8400 John Manson & Associates ........................................ 773-278-8280 Waco Manufacturing................................................... 312-733-0054 CHARCOAL Apache Supply ........................................................... 708-409-1040 Charcoal Supply Company ......................................... 312-642-5538 CHEESE New Dairy ................................................................... 312-421-1234 CHEESECAKES Eli’s Cheesecakes ...................................................... 773-736-3417 CHEESES Artisan Specialty Foods ..................... Page 04 .......... 708-762-5238 CHEMICALS Lee’s Chemical Solutions .................. Page 15 .......... 844-550-5337 CHICKEN TENDERS Love Me Tenders, LLC ...................... Page 03 .......... 773-502-8000 CHICKEN-PROGRAMS FSI/Foodservice Solutions.......................................... 847-719-6088 CHILI Captain Ken’s Foods ......................... Page 20 ...........800-510-3811 CIGARS Pacific Cigar Company ...................... Page 40 ...........630-972-1189 CLASSIFIED ADVERTISING Food Industry News.................................................... 847-699-3300 CLEANING PRODUCTS SuperClean................................................................. 847-361-0289 COCKTAIL BLENDERS Blendtec...................................................................... 800-253-6383 COFFEE & TEA Chicago Coffees & Teas ............................................. 773-252-7000

Java Breeze Coffee & Tea .......................................... 773-235-9356 COFFEE HOUSE PRODUCTS Chicago Coffees & Teas ............................................. 773-252-7000 COFFEE ROASTERS Emerald House Coffee Roastery ....... Page 20 .......... 630-506-2540 Java Mania Coffee Roaster ........................................ 815-885-4661 Rock House Coffee Roasting Co................................ 312-350-6190 COFFEE-GOURMET & SPECIALTY Chicago Coffees & Teas ............................................. 773-252-7000 COFFEE-WHOLESALE $3.95 Coffee ...................................... Page 23 .......... 847-671-9600 Java Mania Coffee Roaster ........................................ 815-885-4661 COLD STORAGE Perishable Distribution Solutions ................................ 888-491-1641 CONCESSION EQUIPMENT & SUPPLIES Gold Medal Products .................................................. 800-767-5352 CONSULTING & DESIGN A D E Foodservice Equipment.....................................630-628-0811 CORNED BEEF-FRESH Papa Charlie’s ................................... Page 06 ..........877-522-PAPA Vienna Beef ....................................... Page 32 .......... 773-278-7800 CORPORATE GIFTS Vienna Beef ....................................... Page 32 .......... 773-278-7800 CREDIT CARD PROCESSOR Payment Alliance International ................................... 630-368-1833 DAIRY-PRODUCTS Instantwhip Chicago .......................... Page 22 .......... 800-933-2500 New Dairy ................................................................... 312-421-1234 DELIVERY-VEHICLES DCI Central ........................................ Page 26 .......... 800-468-7478 DESSERTS Algelato Chicago ............................... Page 38 .......... 847-455-5355 Gerhard’s European Desserts ........... Page 23 .......... 847-234-0023 Eli’s Cheesecakes ...................................................... 773-736-3417 Hershey’s Ice Cream .................................................. 708-339-4656 New Dairy ................................................................... 312-421-1234

4/11/14 8:13 AM

Food Industry News® May 2014

Page 42 DIRECTV Prime Time Sports ...................................................... 847-637-3500 DISHWASHER-LEASING & RENTAL Lee’s Chemical Solutions .................. Page 15 .......... 844-550-5337 Cintas Corporation...................................................... 630-543-3666 DISPOSABLES Quill.com............................................ Page 37 ...........847-876-4115 DISTRIBUTOR SALES REPS Jeff Goworowski .......................................................... 312-738-1111 DRINKS Hershey’s Ice Cream .................................................. 708-339-4656 DUCT CLEANING Better Metal Systems ........................ Page 20 .......... 888-958-5945 Olympia Maintenance ........................ Page 33 .......... 708-344-0344 Airways Systems ........................................................ 630-595-4242 Averus ........................................................................ 800-393-8287 ELECTRICAL REPAIR & MAINTENANCE Mackay Heating & Mechanical .......... Page 16 .......... 847-381-0448 ETHNIC FOODS Kikkoman Sales USA.................................................. 630-954-1244 EXHAUST FAN REPAIR Better Metal Systems ........................ Page 20 .......... 888-958-5945 Hoods Chicago .................................. Page 21 .......... 773-552-9200 FANS-VENTILATING & EXHAUST AWR Welding .................................... Page 24 .......... 773-491-5353 FAUCETS Faucet Shoppe The ........................... Page 35 .......... 773-478-3890 FILTERS-EXHAUST SYSTEMS Better Metal Systems ........................ Page 20 .......... 888-958-5945 Olympia Maintenance ........................ Page 33 .......... 708-344-0344 Averus ........................................................................ 800-393-8287 FIRE SUPRESSION SYSTEMS Averus ........................................................................ 800-393-8287 FIRE-EXTINGUISHERS Averus ........................................................................ 800-393-8287 Henrichsen Fire & Safety Equip ................................. 800-373-9714 FIRST AID-EQUIPMENT & SUPPLIES Affirmed Medical Service ............................................ 847-322-9185 FOOD BROKERS Sip & Company........................................................... 708-452-8828 FOOD DISTRIBUTORS Christ Panos Foods ........................... Page 36 .......... 630-735-3200 Devanco Foods ................................. Page 33 .......... 847-228-7070 Sotiros Foods .................................... Page 24 .......... 708-371-0002 Tec Foods Inc .................................... Page 28 .......... 773-638-5310 Anichini Brothers ........................................................ 312-644-8004 GFS Food Service Distribution ................................... 800-968-6515 US Foods.................................................................... 800-942-9470 FOOD EQUIPMENT Bob King Auctions ............................. Page 40 .......... 847-458-0500 Gold Medal Products .................................................. 800-767-5352 FOOD PHOTOGRAPHY Al MacDonald Photography ........................................ 630-283-0038 FOOD PROCESSING EQUIP SALES & SERVICE LPS Corp ........................................... Page 20 .......... 847-451-2222 FOOD PRODUCTS Lily From The Village Baked Goods .. Page 21 .......... 800-498-2248 Soupbase.com................................... Page 22 .......... 216-381-9916 Tec Foods Inc .................................... Page 28 .......... 773-638-5310 Empanadas Patagonia ............................................... 630-568-3964 GFS Marketplace........................................................ 800-968-6525 FOOD PRODUCTS-PREPARED Captain Ken’s Foods ......................... Page 20 ...........800-510-3811 FOOD SAFETY TRAINING Food Industry Training ................................................ 630-690-3818 FOODSERVICE EQUIPMENT Leach Food Equipment Dist .............. Page 12 .......... 815-712-7707 March Quality Used & New Equip ..... Page 15 .......... 800-210-5895 Thunderbird Food Machinery ............ Page 30 .......... 866-451-1668 Zepole Restaurant Supply ................. Page 39 .......... 630-783-1239 Losurdo Inc ................................................................. 630-833-2828 FOODSERVICE EQUIPMENT-REPAIR CSI - Coker Service Inc .............................................. 888-908-5600 Cobblestone Ovens .................................................... 847-635-0172 FOODSERVICE- LAYOUT & DESIGN A D E Foodservice Equipment.....................................630-628-0811 Losurdo Inc ................................................................. 630-833-2828

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FOODSERVICE-EQUIPMENT PARTS CSI - Coker Service Inc .............................................. 888-908-5600 Cobblestone Ovens .................................................... 847-635-0172 FOODSERVICE-SUPPLIES Ramar Supply Co .............................. Page 34 .......... 708-233-0808 GFS Marketplace........................................................ 800-968-6525 FREEZERS-ALL TYPES Custom Cooler & Freezer .................. Page 10 .......... 630-879-3131 FROZEN DRINKS Hershey’s Ice Cream .................................................. 708-339-4656 FRYERS FSI/Foodservice Solutions.......................................... 847-719-6088 GASKET REPLACEMENT SERVICE Hands on Gaskets & Hardware .................................. 708-641-7007 Just Gaskets And Hardware ....................................... 708-758-1289 GELATO Algelato Chicago ............................... Page 38 .......... 847-455-5355 Palazzolo’s Gourmet Ice Cream ........ Page 14 .......... 269-561-2000 New Dairy ................................................................... 312-421-1234 GELATO EQUIPMENT & SUPPLIES Kool Technologies ............................. Page 35 .......... 630-483-2256 GIARDINERA E Formella & Sons............................. Page 18 .......... 877-598-0909 V Formusa Company.................................................. 312-421-0485 GILD GAME Artisan Specialty Foods ..................... Page 04 .......... 708-762-5238 GLYCOL REFRIGERATION SYSTEM & REPAIR Mackay Heating & Mechanical .......... Page 16 .......... 847-381-0448 GOURMET-FOOD PRODUCTS Artisan Specialty Foods ..................... Page 04 .......... 708-762-5238 Euro USA........................................... Page 22 .......... 773-523-3876 Chicago Importing Company ...................................... 800-828-7983 New Dairy ................................................................... 312-421-1234 GREASE EXHAUST HOOD CLEANING Better Metal Systems ........................ Page 20 .......... 888-958-5945 GREASE REMOVAL SERVICE American BioFuels Corp............................................. 630-631-5714 Hopkins Grease Company ......................................... 877-404-7327 Kaluzny Bros Inc......................................................... 815-744-1453 Mahoney Environmental ............................................. 800-892-9392 GREASE TRAP PUMPING SERVICE Tierra Environmental ......................... Page 30 .......... 888-551-1998 American BioFuels Corp............................................. 630-631-5714 Hopkins Grease Company ......................................... 877-404-7327 Kaluzny Bros Inc......................................................... 815-744-1453 GREASE TRAPS SERVICE & CONSULTING Mahoney Environmental ............................................. 800-892-9392 GREASE-EXHAUST CLEANING Olympia Maintenance ........................ Page 33 .......... 708-344-0344 Airways Systems ........................................................ 630-595-4242 Averus ........................................................................ 800-393-8287 Enviromatic Corporation of America ........................... 847-729-8000 GREEK FOOD PRODUCTS Olympia Foods .................................. Page 12 .......... 773-735-2250 GYROS Devanco Foods ................................. Page 33 .......... 847-228-7070 Olympia Foods .................................. Page 12 .......... 773-735-2250 HAMBURGER PATTY MANUFACTURER Devanco Foods ................................. Page 33 .......... 847-228-7070 HEATING & AIR CONDITIONER SERVICE & REP Mackay Heating & Mechanical .......... Page 16 .......... 847-381-0448 HOOD & DUCT SYSTEMS AWR Welding .................................... Page 24 .......... 773-491-5353 HOOD & EXHAUST-CLEANING Better Metal Systems ........................ Page 20 .......... 888-958-5945 Olympia Maintenance ........................ Page 33 .......... 708-344-0344 Airways Systems ........................................................ 630-595-4242 Averus ........................................................................ 800-393-8287 Enviromatic Corporation of America ........................... 847-729-8000 HOOD & EXHAUST-SYSTEMS Belvin/J&F Sheet Metal Co......................................... 312-666-5222 HOOD SYSTEMS-FIRE Hoods Chicago .................................. Page 21 .......... 773-552-9200

Averus ........................................................................ 800-393-8287 Henrichsen Fire & Safety Equip ................................. 800-373-9714 HOT DOGS Red Hot Chicago ............................... Page 27 .......... 800-249-5226 Vienna Beef ....................................... Page 32 .......... 773-278-7800 Crawford Sausage ...................................................... 773-277-3095 ICE CREAM Algelato Chicago ............................... Page 38 .......... 847-455-5355 Homer’s Gourmet Ice Cream ............ Page 10 .......... 847-251-0477 Instantwhip Chicago .......................... Page 22 .......... 800-933-2500 Palazzolo’s Gourmet Ice Cream ........ Page 14 .......... 269-561-2000 Hershey’s Ice Cream .................................................. 708-339-4656 New Dairy ................................................................... 312-421-1234 ICE CREAM-EQUIPMENT & SUPPLY Kool Technologies ............................. Page 35 .......... 630-483-2256 ICE MACHINES Manitowoc Foodservice ..................... Page 05 ........... 727-569-1111 ICE MACHINES SALES & LEASING LPS Corp ........................................... Page 20 .......... 847-451-2222 Grove Ice Machines.................................................... 630-969-5199 ICE MACHINES-SALES-RENTAL OR LEASING Empire Cooler Service....................... Page 18 .......... 312-733-3900 ICE-MAKING EQUIPMENT/REPAIR & SERVICE Grove Ice Machines.................................................... 630-969-5199 ICE-SCULPTURE AAA Nadeau’s Ice Sculptures..................................... 708-366-3333 INSURANCE Heil & Kay Insurance Agency ............ Page 35 .......... 847-259-1421 Jos Cacciatore & Company ............... Page 26 .......... 312-264-6022 Northern Illinois Insurance ................. Page 09 .......... 815-226-9353 Caro Insurance Services ............................................ 708-745-5031 Concklin Insurance Agency ........................................ 630-268-1600 ISU Northwest Insurance Services ............................. 888-366-3467 Society Insurance ....................................................... 888-576-2438 The Horton Group....................................................... 312-917-8610 INSURANCE SERVICES Northern Illinois Insurance ................. Page 09 .......... 815-226-9353 Farmers Insurance-Mark Holihan ............................... 847-823-6800 INTERIOR DECORATORS & DESIGNERS Sarfatty Associates ............................ Page 10 ...........847-920-1100 ITALIAN BEEF Devanco Foods ................................. Page 33 .......... 847-228-7070 Papa Charlie’s ................................... Page 06 ..........877-522-PAPA Red Hot Chicago ............................... Page 27 .......... 800-249-5226 Serrelli’s Foods .................................. Page 26 ......... 877-385-BEEF ITALIAN FOOD SPECIALTIES E Formella & Sons............................. Page 18 .......... 877-598-0909 ITALIAN SAUSAGE Devanco Foods ................................. Page 33 .......... 847-228-7070 Papa Charlie’s ................................... Page 06 ..........877-522-PAPA Anichini Brothers ........................................................ 312-644-8004 JANITOR-SUPPLIES Ramar Supply Co .............................. Page 34 .......... 708-233-0808 JAPANESE-FOOD PRODUCTS Kikkoman Sales USA.................................................. 630-954-1244 JUICERS-FRUIT & VEGETABLES Berkel Midwest ........................................................... 800-921-9151 KITCHEN-DESIGNERS Sarfatty Associates ............................ Page 10 ...........847-920-1100 KITCHEN-EXHAUST SYSTEMS/CLEANING Better Metal Systems ........................ Page 20 .......... 888-958-5945 Olympia Maintenance ........................ Page 33 .......... 708-344-0344 Averus ........................................................................ 800-393-8287 Enviromatic Corporation of America ........................... 847-729-8000 KNIFE-SHARPENING SERVICE Cozzini Inc .................................................................. 888-846-7785 Maestranzi Brothers ................................................... 708-867-7323 KNIVES-FOOD PREP Mercer Cutlery ............................................................ 773-844-7256 LEGAL SERVICES Axia Law LLC .................................... Page 06 .......... 312-546-9951 LINEN SUPPLY & RENTAL SERVICE Ajax Linen & Uniform .................................................. 800-244-4000 Cosmopolitan Textile .................................................. 773-254-6100 De Normandie Linen................................................... 773-731-8010 Mickey’s Linen .............................................................773-545-7211

Valley Linen Supply .................................................... 630-897-4474 LIQUOR CONTROL SYSTEMS LCSI, Inc ............................................ Page 23 .......... 847-836-0194 LIQUOR LIABILITY/AUTO/UMBRELLA Northern Illinois Insurance ................. Page 09 .......... 815-226-9353 LIQUOR-WHOLESALE Peerless Liquors ......................................................... 773-378-3908 LOANS & FINANCING Cash Advances........................................................... 708-495-0930 LOGISTICS COMPANIES Perishable Distribution Solutions ................................ 888-491-1641 MEAT PROCESSING EQUIP SALES & SERVICE LPS Corp ........................................... Page 20 .......... 847-451-2222 Berkel Midwest ........................................................... 800-921-9151 MEAT-SMOKED Nueske Applewood Smoked Meats ............................ 800-382-2266 MEAT-WHOLESALE Bros .................................................. Page 29 .......... 773-890-5100 Artisan Specialty Foods ..................... Page 04 .......... 708-762-5238 Devanco Foods ................................. Page 33 .......... 847-228-7070 Meats By Linz .................................... Page 34 .......... 708-862-0830 Anichini Brothers ........................................................ 312-644-8004 Buedel Fine Meats & Provisions................................. 708-496-3500 Sierra Meat & Seafood ............................................... 800-444-5687 MEATS-SPECIALTY & EXOTIC MEATS Sierra Meat & Seafood ............................................... 800-444-5687 MEDICAL SUPPLIES Affirmed Medical Service ............................................ 847-322-9185 MILK Instantwhip Chicago .......................... Page 22 .......... 800-933-2500 New Dairy ................................................................... 312-421-1234 MURALS-INTERIOR CUSTOM MEK Design................................................................ 847-858-1540 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 OFFICE SUPPLIES Quill.com............................................ Page 29 ...........847-876-4115 OIL & SHORTENING Columbus Vegetable Oils .................. Page 17 .......... 773-265-6500 OILS & FATS-COOKING Columbus Vegetable Oils .................. Page 17 .......... 773-265-6500 OILS & VINEGAR Pastorelli Foods ................................. Page 03 .......800-SOS-AUCY OILS-COOKING/BULK Columbus Vegetable Oils .................. Page 17 .......... 773-265-6500 OLIVE OILS Columbus Vegetable Oils .................. Page 17 .......... 773-265-6500 ORGANIC FOODS Biondillo/Today’s Temptations ........... Page 21 .......... 773-921-8282 Pastorelli Foods ................................. Page 03 .......800-SOS-AUCY OUTDOOR FURNITURE John Manson & Associates ........................................ 773-278-8280 OVEN REPAIR & MAINTENANCE Mackay Heating & Mechanical .......... Page 16 .......... 847-381-0448 OVENS-SALES & SERVICE Cobblestone Ovens .................................................... 847-635-0172 PAINTING & HANDYMAN SERVICES Schubert Painting ....................................................... 847-606-9660 PANCAKE-BATTER & MIX Lily From The Village Baked Goods .. Page 21 .......... 800-498-2248 Tec Foods Inc .................................... Page 28 .......... 773-638-5310 Gust John Foods & Products Corp ............................. 630-879-8700 PAPER-PRODUCTS Ramar Supply Co .............................. Page 34 .......... 708-233-0808 PARTY-FAVORS & SUPPLIES Ramar Supply Co .............................. Page 34 .......... 708-233-0808 PASTA-FRESH AND FROZEN Pastafresh Home Made Pasta.................................... 773-745-5888 PASTRIES-WHOLESALE Gerhard’s European Desserts ........... Page 23 .......... 847-234-0023 PASTRY INGREDIENTS Sotiros Foods .................................... Page 24 .......... 708-371-0002

4/14/14 8:45 AM

Food Industry News® May 2014 PATIO HEATERS TNG Industries .................................. Page 30 ...........708-449-1100 PATTY MACHINES/FOOD FORMERS Berkel Midwest ........................................................... 800-921-9151 PAYROLL SERVICE Payville Usa The Hero’s of Payroll .... Page 18 .......... 630-366-2600 PEST CONTROL/PEST ELIMINATION Mc Cloud Services............................. Page 08 .......... 800-332-7805 Presto X Pest Control ................................................. 888-627-5772 PHOTOGRAPHY Al MacDonald Photography ........................................ 630-283-0038 PICKLES & RELISH Vienna Beef ....................................... Page 32 .......... 773-278-7800 PIZZA SUPPLY DISTRIBUTORS Anichini Brothers ........................................................ 312-644-8004 PLAQUES Classic Design Awards ............................................... 847-470-0855 PLUMBING SUPPLIES Faucet Shoppe The ........................... Page 35 .......... 773-478-3890 POINT OF SALE SUPPLIES Schmaus Cash Register & POS ................................. 847-675-6066 POINT OF SALE SYSTEMS LCSI, Inc ............................................ Page 23 .......... 847-836-0194 Resource Point of Sale ...................... Page 11........... 773-252-5500 HotSauce Technologies .............................................. 312-623-6007 Merchants Solutions ................................................... 708-449-6650 NB Services of Illinois ................................................. 773-519-1961 Retail Control Solutions .............................................. 630-521-9900 Schmaus Cash Register & POS ................................. 847-675-6066 SilverWare POS ......................................................... 888-510-5102 TeePOS Torres Electronic Equip ................................ 773-862-9181 POPCORN-EQUIPMENT & SUPPLIES Gold Medal Products .................................................. 800-767-5352 PRESSURE WASHING Olympia Maintenance ........................ Page 33 .......... 708-344-0344 Mahoney Environmental ............................................. 800-892-9392 PRIVATE LABEL FOOD MANUFACTURERS E Formella & Sons............................. Page 18 .......... 877-598-0909 PRODUCE DISTRIBUTORS Premier Produce......................................................... 847-678-0780 PUBLISHING Food Industry News.................................................... 847-699-3300 RE-UPHOLSTERY Chicago Booth ................................... Page 14 .......... 773-378-8400 REACH IN COOLERS United Fast Food & Beverage ........... Page 31 ...........847-616-0711 REFRIGERATION EQUIP SERVICE & REPAIR Mackay Heating & Mechanical .......... Page 16 .......... 847-381-0448 Accu-Tech ................................................................... 847-658-8440 CSI - Coker Service Inc .............................................. 888-908-5600 REFRIGERATION UNITS United Fast Food & Beverage ........... Page 31 ...........847-616-0711 REFRIGERATION-EQUIP/COMMERCIAL Custom Cooler & Freezer .................. Page 10 .......... 630-879-3131 RENDERER-RECYCLING Mahoney Environmental ............................................. 800-892-9392 REPAIRS-ALL TYPES Blue Line Store Repair ...................... Page 01 .......... 708-652-3355 RESTAURANT EQUIPMENT Manitowoc Foodservice ..................... Page 05 ........... 727-569-1111 FSI/Foodservice Solutions.......................................... 847-719-6088 Losurdo Inc ................................................................. 630-833-2828 RESTAURANT EQUIPMENT & SUPPLIES C & R Restaurant Service ................. Page 08 .......... 312-850-1818 Custom Cooler & Freezer .................. Page 10 .......... 630-879-3131 Olympic Store Fixtures ...................... Page 19 .......... 773-585-3755 Quill.com............................................ Page 29 ...........847-876-4115 Ramar Supply Co .............................. Page 34 .......... 708-233-0808 Zepole Restaurant Supply ................. Page 39 .......... 630-783-1239 Berkel Midwest ........................................................... 800-921-9151 Mercer Cutlery ............................................................ 773-844-7256 RESTAURANT EQUIPMENT REPAIR SERVICE Mackay Heating & Mechanical .......... Page 16 .......... 847-381-0448 Accu-Tech ................................................................... 847-658-8440 Berkel Midwest ........................................................... 800-921-9151 CSI - Coker Service Inc .............................................. 888-908-5600 Cobblestone Ovens .................................................... 847-635-0172

may 41-48.indd 43

Page 43 Hobart Corporation ..................................................... 847-631-0070 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 Porter House Properties ............................................. 847-942-2291 RESTAURANT-DESIGNERS Sarfatty Associates ............................ Page 10 ...........847-920-1100 A D E Foodservice Equipment.....................................630-628-0811 Losurdo Inc ................................................................. 630-833-2828 RESTAURANT-EQUIPMENT MANUFACTURING Emberglo ........................................... Page 40 .......... 773-604-8700 RESTAURANTS La Scarola Restaurant ....................... Page 37 .......... 312-243-1740 SALAD-DRESSINGS & OILS Columbus Vegetable Oils .................. Page 17 .......... 773-265-6500 Tec Foods Inc .................................... Page 28 .......... 773-638-5310 SANITATION TRAINING Illinois Restaurant Association ........... Page 38 .......... 312-787-4000 SATELLITE TV SYSTEMS Prime Time Sports ...................................................... 847-637-3500 SAUSAGE Red Hot Chicago ............................... Page 27 .......... 800-249-5226 Vienna Beef ....................................... Page 32 .......... 773-278-7800 Anichini Brothers ........................................................ 312-644-8004 Crawford Sausage ...................................................... 773-277-3095 SAUSAGE MAKING EQUIP SALES & SERVICE LPS Corp ........................................... Page 20 .......... 847-451-2222 SAUSAGE PRODUCTS Rose Packing .................................... Page 02 .......... 800-323-7363 SBA LOANS Ridgestone Bank ............................... Page 20 ...........262-789-1011 SCALE SYSTEMS TeePOS Torres Electronic Equip ................................ 773-862-9181 SCALES Berkel Midwest ........................................................... 800-921-9151 NB Services Of Illinois ................................................ 773-519-1961 SEATING Waco Manufacturing................................................... 312-733-0054 SEWER(MAINT)-RODDING & JETTING Tierra Environmental ......................... Page 30 .......... 888-551-1998 SHEET METAL FABRICATION C & R Restaurant Service ................. Page 08 .......... 312-850-1818 SHIPPING SERVICES Perishable Distribution Solutions ................................ 888-491-1641 SHORTENING Columbus Vegetable Oils .................. Page 48 .......... 773-265-6500 SIGNAGE-INDOOR & OUTDOOR American Graphics ............................ Page 24 .......... 888-774-6270 SIGNS Classic Design Awards ............................................... 847-470-0855 SILVERWARE & DINNERWARE John Manson & Associates ........................................ 773-278-8280 SLICERS-SALES & SERVICE LPS Corp ........................................... Page 20 .......... 847-451-2222 Berkel Midwest ........................................................... 800-921-9151 Maestranzi Brothers ................................................... 708-867-7323 SMOOTHIE MACHINES Blendtec...................................................................... 800-253-6383 SOAPS & DETERGENTS Lee’s Chemical Solutions .................. Page 15 .......... 844-550-5337 SOCIAL MEDIA SERVICES Stick Out Social ................................. Page 24 .......... 312-655-9999 SOFT DRINKS Caffinated Club .................................. Page 13 .......... 800-975-3047 SOFT SERVE-ICE CREAM/EQUIP & SUPPLIES Kool Technologies ............................. Page 35 .......... 630-483-2256 Taylor Freezers and Equipment.................................. 888-942-0777 SOUP BASES Soupbase.com................................... Page 22 .......... 216-381-9916 SOUPS Vienna Beef ....................................... Page 32 .......... 773-278-7800

SPECIALTY FOODS Artisan Specialty Foods ..................... Page 04 .......... 708-762-5238 SPICE BLENDS Famar Flavors ............................................................ 708-926-2951 STAINLESS STEEL EQUIPMENT & REPAIR C & R Restaurant Service ................. Page 08 .......... 312-850-1818 STEAM CLEANING Better Metal Systems ........................ Page 20 .......... 888-958-5945 Olympia Maintenance ........................ Page 33 .......... 708-344-0344 Mahoney Environmental ............................................. 800-892-9392 STORE REPAIRS Blue Line Store Repair ...................... Page 25 .......... 708-652-3355 SUPERMARKET & DELI EQUIPMENT Leach Food Equipment Distributor .... Page 12 .......... 815-712-7707 SUPERMARKET EQUIP SALES & SERVICE LPS Corp ........................................... Page 20 .......... 847-451-2222 SUPERMARKET INTERIORS MEK Design................................................................ 847-858-1540 SUPERMARKET- EQUIPMENT/ NEW & USED Berkel Midwest ........................................................... 800-921-9151 SURVEILLANCE-SYSTEMS TeePOS Torres Electronic Equip ................................ 773-862-9181 SYRUP-PANCAKE & WAFFLE Gust John Foods & Products Corp ............................. 630-879-8700 SYRUP-SUGAR FREE Gust John Foods & Products Corp ............................. 630-879-8700 T-SHIRTS-CUSTOM PRINTED DLS Custom Embroidery ............................................ 847-593-5957 TABLES-ALL TYPES Chicago Booth ................................... Page 14 .......... 773-378-8400 John Manson & Associates ........................................ 773-278-8280 Waco Manufacturing................................................... 312-733-0054 TAMALES Supreme Frozen Products.......................................... 773-622-3777 TOFU PRODUCTS-ALL TYPES Phoenix Tofu ............................................................... 773-784-2503 TOMATO PRODUCTS Pastorelli Foods ................................. Page 03 .......800-SOS-AUCY TRADE PUBLICATIONS Food Industry News.................................................... 847-699-3300

TRUCK GRAPHICS American Graphics ............................ Page 24 .......... 888-774-6270 TRUCK-REFRIGERATED DCI Central ........................................ Page 26 .......... 800-468-7478 TRUCK-SALES & SERVICE DCI Central ........................................ Page 26 .......... 800-468-7478 TRUCK-SALES NEW & USED D & S Truck Center............................ Page 28 .......... 708-352-5551 TURKEY BURGERS Love Me Tenders, LLC ...................... Page 23 .......... 773-502-8000 TV SALES, SERVICE & INSTALLATION Prime Time Sports ...................................................... 847-637-3500 UNIFORMS-ALL TYPES Ajax Linen & Uniform .................................................. 800-244-4000 Valley Linen Supply .................................................... 630-897-4474 UPHOLSTERERS Vinyl Pro Company ..................................................... 708-505-2001 VENTILATING-SYTEMS CLEANING Olympia Maintenance ........................ Page 33 .......... 708-344-0344 Airways Systems ........................................................ 630-595-4242 Averus ........................................................................ 800-393-8287 VERTICAL BROILERS XL Manufacturing .............................. Page 31 .......... 773-271-8900 XL Manufacturing .............................. Page 31 .......... 773-271-8900 WALK-IN COOLER REPAIR & MAINTENANCE Mackay Heating & Mechanical .......... Page 16 .......... 847-381-0448 WALK-IN COOLERS AND FREEZERS Custom Cooler & Freezer .................. Page 10 .......... 630-879-3131 WAREWASHING PROGRAMS Lee’s Chemical Solutions .................. Page 15 .......... 844-550-5337 WEBSITE DESIGN Americaneagle.com ........................... Page 41 .......... 847-699-0300 WELDING & FABRICATING KOP Ind. Welding & Fabrication ........ Page 32 .......... 630-930-9516 WHIPPED CREAM Instantwhip Chicago .......................... Page 22 .......... 800-933-2500 WORKERS COMP INSURANCE Northern Illinois Insurance ................. Page 09 .......... 815-226-9353 Farmers Insurance-Mark Holihan ............................... 847-823-6800 YOGURT & SOFT SERVE EQUIPMENT Kool Technologies ............................. Page 35 .......... 630-483-2256

CLASSIFIEDS FIN ad APR 14 issue.ai 3/10/2014 12:46:17 PM

PEORIA

5117 W. Holiday

For Sale C

M

Y

CM

MY

CY

CMY

Restaurant Building For sale or will lease with aggressive NNN terms on land and property. Improved 0.81 acre lot with building including covered patio seating, walk-up and drive-thru service setup. Surrounding tenants include Gander Mountain, Pier 1 Imports, Great Excape, TGIFriday’s, Culvers and Home Depot. Retail or restaurant use only.

Immediately adjacent to the Shoppes at Grand Prairie. $499,000 For More Information Contact:

K

Justin Ferrill 309-642-1009

jferrill@cbcworldwide.com

HONIG-BELL

www.cbchonigbell.com

MEMBER: CRBA

4/11/14 8:13 AM

Food Industry News® May 2014

Page 44

CLASSIFIEDS

PONTARELLI ASSOCIATES Real Estate Services Restaurant Brokerage Division

Vince Ferraro

Chicago’s Premier Hospitality Real Estate Brokers

BAR/INVESTMENT

Since 1999, our qualified team of brokers has been helping buyers and sellers with:  Lease / sales agreements  Professional referrals  Site tour and selection

www.kudangroup.com @RestaurantRE

KudanGroup

Just listed! NW side, Chicago. Freestanding, mixed use building on double lot! Vintage full service bar with decades of history and loyal patrons... Area’s “Hot Spot”! Includes 5 room, 3 bedroom apartment and 7 room, 1 bedroom apartment.

Confidential. Call for details. REAL ESTATE BIZ & BIZ @ $650K

TURN KEY

N

ew

Li st

in g

!

Beautiful restaurant facility. Fully equipped.

State of the art build-out and FF&E package.

Dining Room, Bar and Banquet Room.

Seats 120 plus 20 on Patio. Paved lot.

Liquor license. POS system. Digital sign.

SW Suburb. Your concept works here.

Confidential. Great Lease. Key $125K!!

TAVERN

LOOP - 5 S. Wabash Ave. Newly remodeled & fully equipped restaurant in Mallers Building. Unique frontage & view of Wabash/Madison L-stop w/ great visibility. Price: $149K (Assets) Rental Rate: $3,605/Mo. Size: 3,332 SF Contact: Scott

ANDERSONVILLE - 5101 N. Clark Ave. Commercial condo w/ fully fixtured restaurant. Features full basement w/ coolers & full equipment package.

Price: Negotiable Rental Rate: $35/SF (Net) Size: 3,100 SF + Full Basement Contact: Jeremy

EVANSTON - 810 W. Grove St. New construction retail or restaurant space for lease. 2-tenant re-development of former Keg restaurant in downtown area. Price: $35/SF (NNN) Size: 3,494 SF Lot Size: 74x105 Contact: Jerrod

Northwest suburban tavern with 2am liquor license!

Borders Chicago!! Freestanding, mixed-use building with 2 apartments, 2 garages and parking!

TVs, pool table, videos, darts, ATM...got it all!

Confidential. BIZ & REAL ESTATE. $795K

FAST FOOD

NW Chicago. 950 sf. 3 years “New”! Pristine!

Carry-out w/ interior seating for 12 plus 30 on patio.

Excellent exposure and signage at signalized bus stop corner.

EZ operation. BIZ, FF&E @ $129K

YOU CONCEPT

Totally re-habbed vintage building on Main Street (Rte # 72!) in West Dundee. FULLY EQUIPPED! Fantastic build-out with dining room/bar/banquets/patios...on the river!! Great lease.

Key $ = $150K or REAL ESTATE @ $995K.

FOREST PARK - 7652 Madison St. - Molly Malone’s Irish Pub. Two-story restaurant w/ outdoor patio & full bar.

Price: $200K (Business) $1Mil (Real Estate) Size: 6,250 SF (Building) 8,750 SF (Business) 18,671 SF (Lot) Contact: Jerrod/JC

HAMMOND, IN - 5260-62 Hohman Ave. - Aquavor.

Turn-key nightclub/lounge 1 mile from IN/IL border.

Features marble finishes & state-of-the-art entertainment. Price: $1.2M (Assets & Real Estate) Size: 6,100 SF Lot Size: .13 Acres Contact: Jarrett

LAKEVIEW - Confidential Listing Code #355.

Existing quick-serve pizzeria. Features a good sized kitchen, 8-foot hood & cozy dining area. Ideal for small dine-in/carry-out.

Price: $79,300 (Assets) Size: 800 SF (Approx.)

Contact: Scott

HOT AREA

Former “Platek’s”. Semi fixtured restaurant in Richmond!

Ready to re-open with minor investment.

Freestanding. Parking. Patio. Signage.

Liquor licence available. Inclues a 3 bedroom apartment!

REAL ESTATE @ $329K...OBO!!

SNACKS

WOW! In line “store” at major NW mall.

Established 20 years. If you want to be a “hands on” owner/operator, this is for you!

Won’t last @ $49K!!

RESTAURANT/BAR

LINCOLN PARK - 2273 N. Lincoln - Fat Sandwich Co Occupies ground floor of a two-story, mixed-use building. Near DePaul University w/ strong foot & vehicle counts. Price: $99K (Business) Rental Rate: $2,608/Mo. (Net) Size: 680 SF Contact: JC

LINCOLN PARK - 2706 N. Ashland Ave. Freestanding, fully-fixtured bar/restaurant. Furniture, fixtures & equipment included in asking price.

Price: $375K (Real Estate) Size: 1,400 SF (Building) Lot Size: 2,675 SF Contact: Jerrod/Jarrett

LOOP - 2030 S. Wabash St. - Formerly Cuatro.

Fantastic opportunity to lease restaurant space w/ large dining room, lounge, bar & fully equipped kitchen. Rental Rate: $30/SF (Net) Size: 4,700 SF (Restaurant) Contact: Jerrod/Juan Carlos

Famous Forest Park pub.

Freestanding building with parking. Named in “100 BEST BARS” by Chicago Magazine.

Fully equipped kitchen. Antique bar. Dining room.

Patio. Capacity = 130. Liquor license = 2am/3am.

Lease w/ renewal options. Owner retiring...

Need enthusiastic new operators!!

BIZ, FF&E @ $149K Total Package w/real estate: $650K

CALLING ALL CHEFS

New listing. Upscale dining. Excellent reputation.

Fantastic location. Major thoroughfare. Affluent NW suburbs.

High volume with verifiable financials. Perfect for chef/owner.

CONFIDENTIAL! Business, FF&E @ $260K

BEST BUY

PORTAGE PARK - 4368 N. Milwaukee Ave. Fullyfixtured bar/lounge & restaurant for sale/lease.

Includes existing Black Iron & full basement. High foot & traffic counts.

Rental Rate: $15.50/SF (Gross) Size: 5,800 SF (Total) Contact: Jarrett

ROGERS PARK - 1631 W. Howard St. Fully built-out restaurant just down the street from busy Howard Red line. Large kitchen w/ newer hood & built in walk-in cooler. Outdoor patio potential. Rental Rate: $18/SF (NNN) Size: 2,748 SF Contact: Jerrod

Jeremy Kudan - Ext. 11 Jeremy@kudangroup.com Adam Salamon - Ext. 13 Adam@kudangroup.com Brian Laskov - Ext. 14 Brian@kudangroup.com Jarrett Fradin - Ext. 15 Jarrett@kudangroup.com

Nancy Gofis - Ext. 16 Nancy@kudangroup.com Scott Reinish - Ext. 17 Scott@kudangroup.com Juan Carlos Gomez - Ext. 19 JuanCarlos@kudangroup.com Jerrod Rosen - Ext. 21 Jerrod@kudangroup.com

MEMBER: CRBA may 41-48.indd 44

WILLOW SPRINGS -8989 Archer Ave. - Courtright’s.

Restaurant on 2 acres of woodland. Features custom redwood cellar, two event spaces & a garden. Price: $2.1M (Real Estate) Size: 11,188 SF (Building) 88,905 SF (Lot) Contact: Jerrod

P | 312.575.0480

Freestanding restaurant. Brick. Signalized corner. Signage.

Seats 136. Parks 56. Great kitchen. Beautiful decor.

Verifiable profit with current hours of 7am – 3pm!

Or...easy to extend hours and secure liquor license for your concept. Established 30 years. Well maintained...pride of ownership shows! REAL ESTATE, BIZ, FF&E @ $395K...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

MORE LISTINGS AVAILABLE–CALL! SELLING? ALWAYS CONFIDENTIAL!

VinceF@realtychicago.com

CALL 847/778-3571 MEMBER: CRBA

4/11/14 8:13 AM

Food Industry News® May 2014

Page 45

CHICAGOLAND’S BEST LOCATIONS FOR SALE

24 HOUR VOICEMAIL

Email—nick.dibrizzi@cbexchange.com

Only From

WEST SUBURBS LAGRANGE AREA Corner free standing 4,800 SF bldg. plus 3,000 SF Lower Level on 22,000 SF lot For Sale: $649,500 WESTERN SUBURBS - LAGRANGE AREA ON OGDEN AVENUE Fast food-drive in, corner stoplight intersection 3,000 +/- SF, seats 50, parks 20 For Sale/For Lease CHICAGO - TAYLOR STREET Come & join famous Taylor Street corridor Home of the original Rosebud, Tuscany, Al’s Beef, Pompei Baker, Bacci, Ferrara Bakery. Turn key, one-story restaurant, 2,365 SF, seats 50. Lot 3,540, parks 4.

Everything new and shiny, must see to appreciate. Available real estate.

Owner motivated to sell!

BENSENVILLE ON IRVING PARK ROAD National Tenant Location

CHICAGO NORTH Lincoln Park Restaurant Icon 4,000 SF building, plus lower floor banquet room, plus 2nd flr apartment. Est. for 18 years Complete turn-key.

For Real Estate & Business $1,449,000 CHICAGO NORTH Lincoln Park Restaurant Icon Real $$$ Maker. Pub with year round patio 4,000 SF includes 1,000 SF patio & 1,000 SF prep certified basement. On site valet parking for 50 cars. Two theaters directly across the street on Belmont For Business Fixtures & Equipment $735,000 SOUTHWEST SUBURBS 2301 W. Jefferson Street/U.S. Route 52, Joliet Hard corner free standing fast food w/ drive-thru National Tenant Location 2,700 SF bldg/22,500 SF lot Price: For Sale $999,500; For Lease $24 per SF NNN WESTERN SUBURBS 312 Main Street, St. Charles 7,524 SF on 2nd floor; 5,880 SF lot Excellent St. Charles demographics In the heart of St. Charles restaurant-barentertainment district. Plenty of night time foot traffic. For Real Estate $595,000 PIZZA!!! PIZZA!!! PIZZA!!!

Real $$$ Maker.

Very well established Lisle– very good cash flow Rosemont– excellent cash flow, low rent Roselle– drive-thru

Corner, turn key free standing fast food restaurant 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 $495,000; For Lease $18 per SF NNN Real Estate taxes $6.29 per SF

NEW - SOUTHWEST SUBURBS TINLEY PARK Turn key free standing with drive-thru 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.

CHICAGO LOOP Clark and Lake Fast food restaurant 1,000 SF. Turn key-fully equipped. Rent $5,273 per month gross Food Court-next to McDonald’s, Dunkin Donuts, Subway, etc.

For Fixtures, Equipment and Leasehold improvements $99,500 NORTHWEST SUBURBS SPRING GROVE Sports Bar/Restaurant/Pizzeria 4,500 SF Real $$ maker-qualified buyers only LOMBARD Free standing 7,000 SF plus 3,000 SF lower level on 1.5 acres. Seats 300, parks 150.

Turn key everything new & shiny.

Offered at $16 per SF NNN

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

REALPOUL REALTY “Commerce With Morality™”

2731 W. Touhy Ave. Chicago, Illinois 60645

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

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

BUSINESS OPPORTUNITIES, ETC.

DESCRIPTION ASKING BANQUETS-FINE DINING-CATERING - Property and Business - Donʼt Miss it! $1,095,000 BREAKFAST LUNCH only - 6 Days Only; Excellent Potential $119,000 COMMERCIAL - Offices and 3 Apartments - Sit Back and Relax - Just Collect Rents $425,000 FAST FOOD - Free Standing - Long Established $130,000 FAST FOOD - Free Standing - Same Owners for 22 years - Money Maker $155,000 FAST FOOD - New Fixtures and Equipment - Small but Great! $69,000 FOR RENT - 1,200 sq. ft. - Ideal for Any Type of Store / Office - High Visibility Area $Call FRUIT MARKET - Long Established and Profitable - Partnership Challenges $895,000 RESTAURANT - Free Standing - Well Known - Same Owners Over 40 Years $995,000 RESTAURANT Plus Mixed Use - Includes House, Commercial - a whole block! $1,370,000 RESTAURANT With 6-Apartments! - A Fantastic Deal - Super Opportunity $650,000 RESTAURANT With Property - Free Standing - Well Known - Excellent Business $2,250,000 RESTAURANT with Property - Well Known - Opportunity - You Must Qualify $820,000 SPORTS BAR RESTAURANT, PIZZA - With 3.5 Acres Property - A Super Deal $2,100,000 SPORTS BAR With PROPERTY - 1.3 Acres Strip Mall - Same Owner for 30+ Years $995,000 SPORTS BAR With PROPERTY- Well Known Place; a Popular Destination $795,000 SPORTS BAR With PROPERTY-1.5 Acres, An Unbelievable Deal! $1,500,000 Moreover, call us at (773) 743-2100 for: 1) Property Management, 2) FREE Market Evaluation of your business, 3) FREE FARMERSTM insurance quote

MEMBER: CRBA

may 41-48.indd 45

COMMERCIAL/ RESIDENTIAL BUILDING

Tavern with Real Estate.

Corp. license with 4am and public place of amusement license.

Total of 11 units in 3 adjoining buildings.

7000 N. Clark area, Rogers Park.

Property is 100x100. All brick.

Has driveway and 3 car garage.

Tavern is 1,200 sq ft. $975,000 •••••••••••••••••••••••••••••• 10,400 sq. ft. warehouse 5 parking spaces. 4131-33 N. Rockwell, Chicago Heavy duty electric. 600 amp service - 3-phase.

Beautiful area / Residential 150 ft. to scenic Chicago River $975,000

Call Wesley at 773-671-1273

FULL SERVICE RESTAURANT/ CATERING/BAR AVAILABLE

BEEN IN BUSINESS OVER 40 YEARS W/ LONG TIME OWNER RARE OPPORTUNITY IN GREAT NW CHICAGO LOCATION BUSINESS ONLY OR BUSINESS AND PROPERTY AVAILABLE 2,800 SQ FT BLDG, 9,500 SQ FT OF PROPERTY ZONED B3-1 COULD BE UPZONED TO B3-1.5 FOR DEVELOPMENT BUSINESS $399K PROPERTY $799K

CALL 773-848-1078

MEMBER: CRBA

NEW! SOUTHWEST SUBURBS 68 Archer Avenue, Bedford Park Second gen. restaurant/bar w/ full kitchen Hard corner-Roberts Road & Archer Ave. 8,900 SF building on 3.25 acre lot Close to Toyota Park, Midway International Asking $895,000 for R.E., Bus., Fixtures & Equip.

VILLA PARK ON ST. CHARLES ROAD Free standing 1,663 SF fast food bldg.

Diner, drive-in on 10,000 SF lot. Seats 60; parks 25. Completely remodeled in 2010 For Real Estate, Fixtures & Equipment $359,000. Also avail. for lease $16/SF NNN

Nick Di Brizzi 888-317-7721

SMALL TOWN NEIGHBORHOOD TAVERNS AVAILABLE FOR SALE LaSalle/Peru Area COZY DOWNTOWN BAR In business since 1946. Steady clientele. Outdoor patio.

Upstairs apartment Plenty of parking.

Asking $109,900 NIGHTCLUB ATMOSPHERE Large clientele. Solid wood original bar with brass rail. Music & dancing.

Large upstairs apartment. Parking.

Asking $149,900 NEIGHBORHOOD SPORT BAR Gaming available. Kitchen and large bar area. Bar & all fixtures included.

Full basement. Parking available on property.

Asking $138,000

Coldwell Banker Today’s Realtors Wendy Fulmer 815-252-8280 wfulmer@live.com

Barb Kuzma 815-343-1433 bkuzma9@comcast.net

USED KITCHEN EQUIPMENT

Large restaurant in Rosemont has closed, leaving lots of quality equipment, kitchenware, etc.

Looking to sell for a great, low price.

For details, please call:

312-375-1852

4/11/14 8:13 AM

FOR LEASE

Page 46

BUSINESS OPPORTUNITIES JUST LISTED

ING

• Italian café in the Western burbs.

Free standing. Approximately 2,500 sq. ft. plus basement. High volume sales.

Low rent. Property & business available.

Business only - Asking upper $200Ks. Possible seller financing. Call for details.

D

PEN

FAST FOOD

• Free standing w/ Drive-Thru. Stoplight corner. Easy Access. Steady customer flow w/ great traffic. Prop & business.

All for $349,900 OBO.

Prime restaurant location for lease.

Located in high volume shopping center in NW suburbs. Next to Walgreens.

New interior construction.

Competitive lease terms. Plenty of parking.

Ideal for breakfast.

Call 847-840-5994

PAPPAS REAL ESTATE INC. NEW LISTING FAMILY PANCAKE HOUSE

• 4,500 sq. ft. free standing facility.

Seating for 150. Very favorable lease.

Long time established. Western burbs location. Business only. Onsite parking for 50+ vehicles. Asking $249,900 OBO

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. Call for details.

JUST LISTED

• “ON THE ROAD AGAIN” Free standing, famous fast food drive-in with 1950’s memorabilia & theme. Local favorite Known for Burgers, fries and shakes. Seats 80.

Parks 90. Property and business $679K.

1) INVESTMENT PROPERTY - Two tenant 9,000 sf industrial building in mint condition on Busse Hwy. in DesPlaines, Il. Net Operating Income $54,000.00 Cap Rate 8.3%, Long-term tenants - good investment property with no deferred maintenance.

2) OFFICE/WAREHOUSE - Single tenant 10,000 sf building in excellent condition on Colfax Avenue in Palatine, Il. 1,725 sf of modern showroom, 2,500 sf offices and 6,215 sf of warehouse with drive-in door. Asking Price $549,000.00 3) DEVELOPMENT SITE - Downtown Arlington Heights, on busy Dunton Avenue, one block from train and shopping. Site was approved for 49 condos plus retail. Asking $900.000.00

COMMUNITY FAVORITE

4) OFFICE/RETAIL - Prospect Heights, Il. 4,911 sf center with 4 tenants. Located next to Village Hall, building is in excellent condition, 3 units are occupied, 1 vacant. Asking Price $575,000.00

ASIAN FLARE

5) OFFICE/RETAIL - Mt. Prospect, Il. new listing 5,400 sf. 2 tenants currently occupy 2,700 sf and the vacant unit of 2,700 sf is fully built-out for medical.

Asking Price $625,000

• Restaurant w/ bar/banquets.

American contemporary menu. Steaks, chops, seafood and comfort food!

Known for its BBQ ribs. 4-Star rated upscale restaurant with casual flare. Approx. 7,000 sq. ft., seats 230 w/ parking.

Real cash cow. Newly remodeled. Turn key. Cozy & warm atmosphere. High value. Low rent. Long term lease. Owner retiring. Upper $600K’s

• 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.

Call Dean Pappas Cell: 847-809-2605

pappasrealestate@gmail.com

FRANCHISE OPPORTUNITIES NOW AVAILABLE

THE #1 FRANCHISE*

n LOW INVESTMENT n SIMPLE OPERATION n 41,000 LOCATIONS IN OVER 100 COUNTRIES n MINIMAL SPACE REQUIREMENTS For more Information call 773-380-3040 ext 25 or at

• Pizzeria w/ slots. Est. 27 yrs. Business only. Reasonable rent. $399,000.

FAST FOOD - NEW PRICE

• 2,200 Sq. Ft. Facility w/ seating for 40. Parking 50+, Busy location with visibility and easy access. Pride of ownership. Asking $69,900.

Thinking of Buying or Selling?

Call John Moauro!

Fast Casual with Bar - est 15 years • Far Southwest Subs • $300K Sales • Rent $2,850 • Asking $125k • Owner financing available with 50% down

Independent Quick Serve • European Style Kebabs sandwiches • Sales $250k • Asking $139k Sandwich Franchise (West Loop) • 2013 net sales $516k • Rent $3,800 • Asking $175k

Sports Bar & Grill • Far SW Subs • $900k sales • Rent $4,350 • Asking $275k

Jamba Juice Franchise - Chicago • 7-8 store package - Call for details

FRANCHISE OPPORT

Fresh Food Franchise 2 locations (1 is a Satellite location) • Downtown Chicago- Michigan ave.

• 2013 Sales $887k • Rent $9,400/mth • Asking $299k • Owner financing with $125k down Fresh Food Franchise • Downtown- Michigan Ave • Ave monthly sales $25k • ZERO rent • Price $120k • Owner financing with 60k down

Asset Sale - Pizzerias • West Subs Pick up & Delivery $69k • NW Subs – 49 seats 3500 sq ft $89k

Franchise Re-Sale Opportunities • Subways (17) • Cold Stone Creamery (2) • Pockets (1) • Papa Johns (3) • Luke’s Beef (WI) (1) • Red Mango Yogurt (2)

n LOW INVESTMENT n 41,000 LOCATIONS IN OVER 100 COU For more Information call 773-380-30

SUBWAY® is a registered tra FOR SALE

Banquet Hall. SW Suburb.

Well established.

Busy location.

Seating 300+ 7,000 sq. ft. building on 1 acre lot.

Property and business.

Confidential.

708-543-4607

ADELPHIA PROPERTIES LONG GROVE - FORMER DOUBLE G’S RESTAURANT

rhaskins@subwaychicago.com SUBWAY® is a registered trademark of Doctor’s Associates Inc. 2014 *More locations than any other QSR

FOR SALE

HIGH VOLUME

Contact Tom Traina Food Industry News® May 2014 tom@eatz-associates.com 1-847-651-3834 www.eatz-associates.com www.eatz-resales.com

16,000 SF Class A elegant freestanding restaurant offering high ceilings, 2 high end kitchen lines, dining room, bar, mezzanine & lower banquet room. No expenses spared.

Outstanding turnkey operation opportunity or bring your own concept. Seats 473, Parks 215. Affluent suburb. Signalized hard corner w/ high traffic - 54,200 VPD. Fully equipped all high end FF&E included in the leasing of the Property. For Lease.

ST CHARLES - GABBY’S KITCHEN

Fast food restaurant.

Est. since 1987.

Located in busy strip mall in the NW Suburbs.

Seats 70.

For more info, call John

First Time Offering - 4,333 SF Newer freestanding breakfast/lunch restaurant offering high ceilings. Outstanding turnkey operation opportunity or bring your own concept.

Prime Location in the heart of St Charles commercial corridor. Ample parking (60 spaces) w/ Outdoor patio seating. Real estate & all FF&E included in the asking price.

Priced to Sale at: $1,325,000

(847) 394-3339

CRESTWOOD - FORMER MITCH’S PUB

Ambassador

9999 West 143rd Street Orland Park, IL 60462

Broker/Appraiser Always Confidential

3,100 SF End Cap 2nd Generation Sports Bar/Grill space opportunity w/ outdoor enclosed fenced beer garden. Video Poker Machines Approved. High traffic of 46,100 VPD. Black Iron. Ample parking. Signage. Outstanding exposure & visibility. For Lease.

(708) 361-1150

Simeon Spirrison, CCIM & George Spirrison, CCIM 630.455.4495

Email: jmoauro@aol.com Web: www.johngmoauro.com

www.adelphiaproperties.com

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