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FOOD INDUSTRY NEWS

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MEMORIAL DAY: MAY 25

MAY 2015

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INDUSTRY NEWS DON’T MISS OUR NEXT EVENT, MAY 7TH

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MAY 2015

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Thursday May 7, 2015 5 to 8:30 pm

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Food • Cash Bar • Free Raffle Prizes With Our Special Guest Speaker

Marla Topliff,

President of Rosati’s Franchise System

Since 1927

The 2015 International Pizza Expo in Las Vegas featured approximately 475 industry suppliers and over 100 seminars, workshops, panel discussions and competitive events for attendees. This year’s keynote address was delivered by Marc Malnati, who talked about his iconic Chicago pizza company Lou Malnati’s as well as the war of words and pizza styles he recently engaged in with Jon Stewart on “The Daily Show.” The show also featured a larger Craft Beer Pavilion to help attendees understand the importance and value of selling and merchandising craft beers at their restaurants. More pictures from the pizza expo are on page 29 of this issue.

TRAVEL: MADRID, SPAIN ................................... 8 DINING WITH MS. X ........................................ 12 CHICAGOLAND NEWS ....................................... 25 CHEF PROFILE: SAM EL-SHEIKH .......................... 28 AROUND CHICAGO: BOSTON BLACKIE’S ................. 31 NATIONAL NEWS ............................................ 32 CHEF PROFILE: JOHN ASBATY ............................ 39 DIRECTORY .................................................. 41 CLASSIFIEDS ................................................ 44 Encore XS IN Las Vegas is one of the hottest nightclubs in the world, generating over $110 million in sales per year. This club was honored at this year’s Nightclub and Bar Expo in Las Vegas and is setting a new trend for nightclubs to become “Day Clubs” in resort and vacation destinations. The lavish bottle service menu features a 30L Ace of Spades Brut Champagne for $200,000. If you are on a budget, you may economize by selecting a bottle of Macallan 25 year Scotch for $2,450, or a bottle of Veuve Clicquot Yellow Label for $20,000, or a bottle of Jack Daniel’s Whisky for $595. Check out more pictures form the Nightclub and Bar Show inside this issue, on our Facebook page and the FoodIndustryNews.com website.

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Food Industry News® May 2015

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Most Meat Still Purchased from Supermarkets Consumers are still buying most of their meat and poultry at the supermarket, but online sales are showing growth potential and consumers are making occasional meat purchases at farmers markets, according to the 2015 “Power of Meat” study by FMI and the North American Meat Institute.

The report also found that consumers are trending toward products that are labeled organic or “natural” and switching between proteins, cuts and brands due to rising beef and pork prices.

– Adapted from Meat & Poultry Online

‘Just because nobody complains doesn’t mean all parachutes are perfect.’–Benny Hill Food INdustry News Valerie Miller President and Publisher Cary Miller Advertising Vice President Features Editor Bob Zimmerman, Independent Advertising Consultant Terry Minnich, Editor Paula Mueller Classifieds/Office Management Nick Panos, Corporate Counsel Mark Braun, Associate Publisher ––––– 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 600681452. 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

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 © 2015 Foodservice Publishing Co., Inc.

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1-855-300-POUR (7687) sites and build trust in your How to Get More Good Online Reviews brand. If people find out you’re

While good reviews are a great way to build positive word of mouth, don’t get desperate.

“Don’t incentivize [patrons] by providing a free app, meal, discount, etc.,” advises Hobbs.

“Never pay for reviews and, of course, never write your own.”

Giving things away is ultimately not good for the bottom line, says Nevins. “We’re in the business of making money, right?” But it’s also a matter of authenticity and transparency, which fuel the reputable review

buying good reviews—and they will—you lose credibility and can get in trouble with site administrators. That’s not going to be good for business.

Everyone may be a critic these days, but if you handle those criticisms well, you’ll get more positive reviews—and might just gain yourself some new customers. “Focus on having a great environment, good staff, good training and good products, and the good reviews will come,” Myers says. Source: Quill.com

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May 2015

Bar/Liquor Innovations

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l Jevo (www.jevomaker.com), the world’s first fully-automated jello + edible shot maker, made its public debut at the 2015 Nightclub & Bar Show on March 31 in Las Vegas. Jevo is an innovative and new profit center uniquely positioned to drive on-premise sales. It allows venues to easily make up to 20 jello + edible shots in 10 minutes, produce a variety of quick chilled shots, and deliver digital promotions at the point of decision, all from a single fullyautomated machine behind the bar. l A craft distillery industry is growing roots in North Carolina, a state that until recently had laws banning craft distilling dating back to Prohibition. The state’s first distillery, Piedmont Distillers, was founded in 2005 and saw sales of its Midnight Moon Original and Catdaddy Spiced moonshine soar to $30 million by 2012, driven by a partnership with Junior Johnson of NASCAR fame.

– Adapted from American City Business Journals

At a reception held at Willis Tower on March 12 honoring Mayor Stefan Roth of Lucerne, Switzerland, John Kaufmann awarded Mayor Roth an honorary membership into the Escoffier Society. Entertainment was by the Noggeler Guugenmusig, a carnival band from Lucerne that appeared at the Chicago St Patrick’s day parade as well as Water Tower Place, Lizzie McNeill’s Irish Pub and morning TV shows.

The visit was sponsored with the help of the SwissAmerican Business Council and Chicago Sister Cities International. At left are: John Kaufman and Nancy, Chef Hans Aeschbacher, Joanne Madura, Mayor Roth and Camille Julmy (co-chairman of the Lucerne committee).

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Meaty Vegetable Alternatives Restaurants are adding new veggie-based meat alternatives including steaks made from beets, cauliflower, cabbage and squash. “It’s an exciting way to bring a different, more healthy knife-and-fork option to our entree selections,” said BLT Bar & Grill chef David Craine.

– Adapted from Daily News (New York)

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Food Industry News®

May 2015

A Word or Two From the Publisher

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Fearless Bartenders Experiment with Bold Flavors Bartenders are becoming increasingly creative with the ingredients they use to craft their drinks.

Chicago restaurant Ramen-San now serves Rittenhouse Rye infused with duck fat, while Public in New York City serves up Smokey The Bee, which has a bee pollen garnish to highlight the drink’s honey flavor.

– Adapted from The Huffington Post

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WELCOME EVERYONE to our fabulous city for the national restaurant show being held at McCormick Place on May 16-19, 2015. Chicago is a world class city divided into 77 community neighborhoods. Chicago is known for its hot dogs, pizza and Italian beef but that’s only part of what this town has to offer. We have some of the best steakhouses in the country which include; Benny’s Chop House, Chicago Cut Steakhouse and Rosebud Steakhouse. Gibsons Steakhouse with numerous locations, now celebrating 26 years has been a favorite amongst the locals and celebrities. We have the oldest family name in Chicago Pizza – Lou Malnati’s.

Stephanie Izard who was the first female chef to win Bravo’s Top Chef has two restaurants here; Girl and the Goat and Little Goat Chicago. Tony D’Alessandro a contestant on Hell’s Kitchen owns 2 restaurants with chef/ partner Gary Straus called Big & Little’s. Grant Achatz and Nick Kokonas of Alinea have one of the top restaurants in the country and the restaurant has earned the coveted Michelin 3-star rating. Rick Bayless who is known for his traditional Mexican cuisine and has a PBS Series cooking show called “Mexico One Plate at a Time” owns Frontera Grill, Topolobampo, XOCO and Tortas Frontera.

Chicagoland restaurants that have been in business for over 65 years and are still going strong include: Gene and Georgetti Steakhouse 500 N. Franklin, Chicago, IL. Old school traditional steakhouse. Established in 1941 (74 years) Italian Village 71 W. Monroe, Chicago, IL. The oldest Italian restaurant in the city run by the Capitannini family. Established in 1927 (88 years) Jim’s Original Polish 1250 S. Union, Chicago, IL. Home to the original polish sausage sandwich served with sweet grilled onions & mustard. Established in 1945 (70 years) Manny’s Cafeteria & Delicatessen 1141 S. Jefferson, Chicago, IL Family run deli specializing in big portions and the best corned beef, pastrami and roast beef sandwiches. Established in 1942 (73 years) Palace Grill l 1408 W. Madison, Chicago, IL. Diner close to the United Center and decked out with Blackhawks memorabilia. Established in 1938 (77 years) Superdawg Drive In 6363 N. Milwaukee, Chicago, IL. Hot dog stand and car park drive in where your order is placed and brought out to your car. Established in 1948. (67 years) White Palace Grill 1159 S. Canal Chicago, IL Open 24/7 and offering an extensive lunch and dinner menu. Established in 1939 (76 years) Spend your time eating, check out one of the famous Chicagoland gyros sandwiches; enjoy the nightlife at one of the many clubs/bars the city has to offer, or spend time shopping, visiting one of our many museums. If you have time take a trip over to Navy Pier and view our spectacular lakefront.

Valerie Miller President/ Publisher

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Food Industry News® May 2015

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Day 1: Depart the US on your overnight flight to Madrid Day 2: Arrive at Madrid Airport where you will be met and transferred to your hotel. You have the morning to relax and explore the city. Afternoon sightseeing tour of Madrid’s most important avenues and monuments.

Day 3: Madrid-Cordoba- Sevilla: Start your escorted tour by motorcoach through La Mancha country to Cordoba. Visit one of the most beautiful examples of Moorish architecture, the Mezquita an 8thI century Mosque that is now a Christian Cathedral. Pass through the narrow streets lined with ancient houses to the Old Jewish Quarter. Continue on to Sevilla.

Day 4: Morning city tour, visit the Park of Maria Luisa, Plaza de Espana and a typical Barrio de Santa Cruz. Afternoon at leisure.

Day 5: Sevilla-Ronda-Marbella: Morning departure to the White Village and Rhonda.

Free time and continuation to Costa del Sol. Day 6: Marvella- Granada: Depart to Granada. Afternoon sightseeing tour, visit the impressive Alhambra Palace and Gardens of the Generalife.

Day 7: Granada-Toledo-Madrid: Departure to Toledo. Sightseeing tour of this imperial city former capital of the Kingdom, a melting pot of three cultures. The town’s setting is as extraordinary as its sights. Departure to Madrid Day 8: Morning transfer to the airport Tour Features: ■ Round trip airport transfer in Madrid ■ Deluxe motorcoach throughout ■ Breakfast daily, 1 lunch and 4 dinners ■ 6 nights’ accommodations at scheduled hotels ■ Expert local guides throughout your tour ■ Bilingual tour director during the escorted tour Madrid is a great walking city and ideal for people watching. Stop in a local bar and order some tapas. These are a selection of appetizers/tapas displayed at the bar. They are served on small plates where you can get a combination of items including olives, cheeses, cured meats, fish and fried potato dices just to name a few. Another place to check out is the Hard Rock Café Madrid. My group really enjoyed dining here because they could please any palate. No tour is complete without some time to shop. Make it a point to spend a little time shopping in Madrid’s famous department store El Corte Ingles.

Travel Priorities is a travel agency specializing in tours as wells as meeting and incentive travel. They offer their clients special consolidator airfares to worldwide destinations combined with land accommodations and sightseeing. For reservations and more info log on to travelpriorites.com

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Food Industry News® May 2015

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Allen Brothers 1893, LLC • 773-890-5100 Our greatest weakness lies in giving up. The most certain way to succeed is always to try just one more time.” — Thomas Edison

Resist Last-Minute Errors as You Head for the Door At work, most people try to hit the ground running when they arrive in the morning. But how you finish out your workday may be just as important to your productivity. Instead of trying to pack as much as you can into your last few minutes, increase your efficiency by avoiding these activities: ■ Big decisions. You’re rushed, you’re tired, and you’re focused on going home. Any decisions you make in a hurry usually won’t be as successful as those you consider when you’re fresh.

■ New projects. You won’t make much headway during the last 10 minutes of the day. Make a few notes if you must, but don’t try to get a jump start on important work when you and your co-workers are finishing current jobs.

■ Leaving people hanging. Take a look at your commitments from the

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day. If anyone is waiting for a return phone call or a quick email, get back to him or her before you leave, as long as you can answer questions quickly and succinctly. You want people to know you value their time.

■ Obsessing over uncompleted tasks. Checking your to-do list can lead to frustration if you worry about the tasks you didn’t accomplish. Concentrate instead on putting tomorrow’s to-do list together and getting a fresh start in the morning.

■ Not saying goodbye. You’ll build better relationships by taking the time to say good night to your co-workers and boss. You don’t have to linger, but you should make sure people know you’re leaving and that you look forward to seeing them tomorrow.

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Food Industry News® May 2015

Fight Depression From Within

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To be fair, depression does zap 2. Laugh hell are you doing here?’ Alexei Sayle Before you try to change you of every bit of energy left in Laughter really is the best yourself, seek help in sorting your body. However, exercise is medicine. It doesn’t matter if out what’s hurt you... And why. still worth a try, since it has been what makes you laugh is childish 6. Change Foods proven to work just as well as – if or stupid. What matters is you Vitamin D can alleviate not better than – antidepressants. get a dose of joy. depression, dementia and No one knows exactly why 3. Don’t Be Alone diabetes. But other nutrients this is, although the release of Withdrawing from social interactions increases the brain’s that keep depression at bay as endorphins and norepinephrine stress responses. So, keep in well, including amino acids, during exercise might have touch with the people who folate, iodine, iron, magnesium, something to do with it. matter to you, and don’t hesitate omega-3 fatty acids, selenium, 9. “Grow a Garden” to let them know if you need vitamin B complex and zinc. Gardeners are generally happier Thankfully, many of these than non-gardeners. Don’t fret if their help.

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Your Life As for the foods you shouldn’t Take up a hobby. Learning You’re doing yourself harm eat every day, ask your doctor. energizes the mind: Feed yourself by associating, listening Consider being tested for with new, small challenges. and catering to people who 10. Get Involved disrespect you and dismiss your allergies and food sensitivities.

7.

Acupuncture depression as something to Seek out organizations whose snap out of. Cut off negative According to a study missions speak to you, and published in Obstetrics & volunteer your services for them. influence.

Gynecology, acupuncture can Here’s the thing about 5. Search for the Source Is a certain food a trigger? Are help alleviate depression. When depression: You might have to We Solve Delivery Problems! you getting enogh deep sleep? the researchers administered fight it for the rest of your life.

HOT • COLD • FROZEN • DRY Are you dehydrated? Do you get depression-specific acupuncture That’s because it has a nasty For Restaurants, Caterers, Suppliers, Businesses on 150 pregnant women, 63 enough real exercise? Are you habit of sneaking up on you, We are ready to carrying too much of someone percent saw their symptoms and roundhouse-kicking you in meet all of your improve.

Although more tests else’s burden? Is anyone taking the face when you least expect it. delivery and care for your happiness? Is your have to be done to arrive at a That said, if you’re able to cope shipping needs job sapping your time and best definite conclusion, there’s no with it using the tips above, you’ll at a moment’s notice. efforts? Is your spouse a lifeline denying the promise shown in always be able to roundhouseCall Amanda Factor today to learn more. or a barnacle? What happiness the study. Even if you’re not kick it right back.

312-666-6800 cell: 312-451-1003 eluded you? What influences expecting, you may benefit *This article was originally featured at Waking www.chicagomessenger.com Times and was used here with permission. were so negative that they from acupuncture.

MARCH

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Food Industry News® May 2015

Dining With

Ms. X

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M

See their ad in the 2015-2016 Pocket Buyers Guide

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Stronger Bottled Water Sales Increased sales of bottled water helped boost the overall beverage market last year, according to the Beverage MarWatch the monestary, keting Corp. Sales of bottled or it will be stolen water by volume increased brick-by-brick.

7.3%, thanks in part to aggres— JC sive pricing. “Products that connect with what contemporary consumLegal Representation ers want, like For the Food Industry bottled water Litigation • Collections • Contract Review • Trademarks and functional Corporations/Partnerships/LLCs • Lease Negotiations offerings, added Confidentiality and Non-Compete Agreements • Insurance Coverage buoyancy to the For a free consultation, call David Jenkins ever-changing (312) 726-0666 market,” said djenkins@thejenkinslawgroup.com Chairman and Chief Executive Officer Michael

Bellas. – FoodBusinessNews.net

May 2015 BARBAKOA 1341 Butterfield Rd. DOWnERS gROVE, iL 630-8522333. Beautiful place serving Modern Latin Fusion cuisine. Order off the tasting menu or just order some small plates for sharing.

We started out with two kinds of guacamole; the traditional and a spicy one. Then for our entrees we all ordered the “Platos” which was a larger portion. We had the “Tamarind Glazed Short Ribs” which were so tender, the “Tropical Bites” which was a seafood selection of scallops, shrimp, calamari & fried cod and the carne asada.

ChOCOLAtE ShOPPE 4041 Dempster SKOKiE, iL 847-674-2900. This is a small ice cream shop with some seating. They serve this amazing ice cream made in Wisconsin. You can get a cone, sundae, a pint or quart to take home. The first flavor you have to try is the Zanzibar Chocolate, which has won numerous accolades; that’s how good it is. Fun flavors include cotton candy, birthday cake and blue moon.

DUKE’S ALE hOUSE & KitChEn 110 n. Main CRYStAL ALE, iL 815-3569980. Family friendly restaurant/bar. This is a busy, laid back casual place.

It was nice seeing all ages hanging out and enjoying themselves. They even have some live music and space for private parties. Good quality food including some great burger selections and sliders along with sandwiches and full meals. There’s plenty of parking around the place too!

KRAMER FOODS 16 grant Square hinSDALE, iL 630-323-0135. This grocer started out in 1953 and is a family run business and a staple in the Hinsdale community. The shopping experience here is excellent. The staff and the customers interact as if they’ve known each other forever.

You can find all your basic grocery needs, produce and meats. Plus, they have an impressive deli offering sandwiches and homemade items. Open Monday –Friday 8-8, Saturday 8-6 and closed on Sundays.

MEnChiE’S FROZEn YOgURt 353 W. Army trail BLOOMingDALE, iL 630-25-8650. This is a self service yogurt shop. Pick your flavor and add your toppings, then they weigh it and price it for you. They offer so many flavors to choose from. I usually get the peachy keen and the going bananas. They have sample cups around so if you’re not sure which flavor you want, take a taste before filling your cup.

PinKBERRY 635 n. States ChiCAgO, iL 312-475-0641. Small yogurt shop where they serve you at the counter. Pick your flavor and if you want toppings they will add them on for you. I prefer my yogurt plain without all the toppings. They have a lemon/lime yogurt which is tart and refreshing. Eat it there and take home a container. It’s a perfect treat to have in your fridge.

ShAnghAi tERRACE 108 E. Superior ChiCAgO, iL 312-573-6744. This is an upscale, classy Chinese restaurant located in the Peninsula Hotel.

The ambience and attentive service is top notch. On the menu they offer dim sun and some extraordinary meat and seafood selections. I had the Kung Pao Chicken with all white meat chicken, which was fabulous and an order of the “Happy Red Rice” which had a unique flavor combination and it had pistachios in it.

WOODMAn’S MARKEtS 7145 120th Ave. KEnOShA, Wi 262-857-3801.

This is definitely the ultimate shopping experience. The place is “supersize” and they have everything you can imagine. Anyone you talk to in Wisconsin recommends Woodman’s. Go online to woodmans-food.com/Kenosha before you shop there and print the Store Map/Directory, then go to Services/Department-scroll down to lists and print a Shopping List. This will help you find what aisle everything is located. Open 24 hours/7 days a week and for payment they only take cash and debit cards (no credit cards).

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Food Industry News® May 2015

Baderbräu to Distribute with Louis Glunz Beer

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Desserts So Good Your Customers Won’t Say No! Let us complement your brunch dessert table or dessert menu with Lemon Meringue Tart (shown here), Flourless Chocolate Cake, Strawberry Shortcake, Easter Egg Cake, Hot Cross Buns and other festive desserts!

Baderbräu Brewing Company, brewer of Baderbräu Chicago Pilsener, is pleased to announce today the expansion of distribution with Louis Glunz Beer, Inc. throughout seven Chicagoland counties.

Effective immediately, Louis Glunz Beer, Inc. will distribute Baderbräu varietal’s including: Chicago Pilsener, Lawnmower Lager, Naked Selfie, and Red Velvet throughout Cook, Dekalb, DuPage, Kane, Kendall, Lake and McHenry counties.

“We couldn’t be more excited to have Louis Glunz Beer, Inc. as our partner. Louis Glunz has a hundred year history of growing brands, and we look forward to growing our brand with them into the suburbs, in For more information this the year we build and open our new brewery,” please call Mary, at says Baderbräu Brewing Company Founder, Rob 847-234-0023 ELEGANT EUROPEAN DESSERTS Sama.

“We are honored that Baderbräu has entrusted us to further its reach to even more beer fans throughout the Chicagoland area,” says Jerry Glunz, general manager of Louis Glunz Beer, Inc. “Baderbräu is an exceptional brand with a devoted following, and this The a2 Milk Company C & R EQUIPMENT SERVICE INC. expansion is an opportunity for even more people to will release its a2 Milk experience these uniquely Chicago brews.” – www.glunzbeers. product in California next com Walk-IN month, with an advertising repaIrS WelCome! campaign and store demos planned at grocery chains including Safeway, Kroger Your Complete SourCe For CuStom aNd StoCk: and Whole Foods. The New n Stainless Steel Sheets n Sinks n Stainless Tubing n Hoods n Ductwork n Shelving Madison Craft Beer Week (MCBW) will celebrate n Carts Racks n Cabinets Steam Tables n Salad Bars n Counters n Buffet Lines Zealand-based compan Waitress Stations n Stainless Steel Trim n Cooktop Ranges n Wok Stoves n Pot Sinks its 5th anniversary this May 1-10, 2015. Festival orny’s milk, which contains n Quilted Stainless Sneeze Guards n Wine Racks n Outdoor Patio Partitions ganizers are hard at work planning for the 5-year the A2 protein said to be n Stock Pot Stoves Griddles n Steamers n Custom Dish Room Tables n Two-Tier Ranges milestone. Over 80 different Greater Madison area Most items available in Gas or Electric n UL and NSF Approved when required easier for dairy intolerant restaurants, pubs and breweries will host more than Excellent Prices n Fastest Turnaround n Professional consumers to digest, holds 350 events as part of this year’s MCBW. Craft beer Stainless Fabrication and Repair Center: 3601 South Halsted, Chicago more than 9% of the milk (Walk or drive in your stainless repairs. We can shorten, lengthen and repair all types of steel items) lovers will have the opportunity to choose from a market in Australia, and All Phones: 773-523-0315 • 312-850-1818 multitude of events ranging from pub crawls and the company will invest tina_crequipment@yahoo.com • alex_crequipment@yahoo.com www.wokmaker.com bike tours to meet the brewer events, beer education $20 million over the next Two Locations to Serve You! classes and beer cook-offs. A wide variety of events three years marketing the EquipmEnT & SuppLY Showroom: 1882 S normal, Chicago have been planned to attract beer lovers of all types, product to U.S. consumers. from novice to connoisseur.

– Adapted from FoodSafetyNews.com Cities Big and Small Since its inception in 2010, Madison Craft Beer See trendy and Week has promoted Madison’s thriving craft beer high-end eateries culture by sponsoring a ten-day (two weekend) festival that highlights Wisconsin’s regional brewing Smaller cities are makheritage and serves as a showcase for the Madison ing a big impact on the McIlhenny Co. recently area’s breweries, restaurants, pubs, caterers, retailcountry’s culinary scene released a spray dry verers, entertainers, and other businesses with ties to with top-notch trendy fast sion of its Louisiana hot the craft beer community.

For casual eateries and highsauce, and chefs used the Watch the events pour in at www.madbeerweek.com end restaurants reflective fiery powder to heat up of the locale. Foodies can From 1 Seat to 100 everything from lemon find fulfilling dishes at a Done on-Site no Down time iced tea to caramel poppop-up wine bar in DurWisdom is knowing what corn and buttery biscuits ham, N.C., or at James 877-321-7372 to do next; virtue is doing it. at the Research Chefs AsBeard Award-winning Serving Illinois, Indiana, Wisconsin — David Starr Jordan sociation’s 2015 Culinolrestaurants in Nashville, email us your pictures for a free quote ogy Expo held in New OrInfo@expressseating.net Tenn. – Adapted from The Wall Street Journal leans. – Adapted from meatpoultry.com

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Food Industry News® May 2015

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Look no further than Delightful Pastries + Café for weekend breakfast, brunch or lunch. Chicago’s hangovers have met their match in Delightful Pastries + Café’s Three Piggly Wiggly sandwich. Gaining a reputation around town for being the ultimate hangover cure, the Three Piggly Wiggly is packed with meaty, greasy goodness that is sure to satisfy even the biggest appetite at $10.00. The Three Piggly Wiggly piles on pig three ways. Imagine layers of lean crispy bacon, locally sourced Polish ham and pan-fried pork cutlet on a house-baked buttered everything bun with your choice of five sauces and pickles slices for a nice crunch.

Diners can even add a fried egg for that extra oomph! The inventive sauces are created by Delightful Pastries + Café’s Robert Hawryszczuk.

Each sauce appeals to a different flavor profile, whether it’s sweet, spicy, tangy or hot! Diners can change it up each time they go back for the Three Piggly Wiggly sandwich with the Japanese inspired sweet sauce, the beet & horseradish tangy sauce, the Thai cowboy spicy sauce, the homemade BBQ hot sauce or the specialty bacon jam sauce. For more info, go to delightfulpastries.com.

Appealing Meals for Both Genders

Chefs are cooking up menus and dishes designed to appeal to both genders, with hearty, meat-laden dishes that are often requested by men and lighter, vegetable-centric offerings that are popular with women. Chefs bridge the gap between the genders through descriptions on the menu, enticing women to order meat-based meals with delicate wording leach Food equipment distributors, llc and using terms like “hearty” to attract men Deli • Bakery • Meat • Produce • Grocery • Seafood • More to vegetable dishes topped with sauces or The American Pizza Community (APC) is proud of cheese. the fact that the pizza industry contributes nearly

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1 million jobs to the nation’s economy bringing employment to communities across the country through hourly employees, delivery drivers, supply vendors, and local store owners and operators. In fact, its entrepreneurial spirit is reflected through store ownership opportunities where 53 percent of the nearly 71,000 pizza stores nationwide are independently-owned and operated, according to Pizza Monthly Quarterly’s 2013 State of the Pizza Industry Report.

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Food Industry News® May 2015

Page 15

Millennials Worry Less About Health Millennials seem to take their health for granted, according to an AON Hewitt study that compared their lifestyle habits to those of Generation X and baby boomers. The research showed that over the previous 12 months, just 54 percent of millennials had received a physical, although 60 percent of Generation X and 73 percent of baby boomers reported getting an exam. In addition, only 39 percent agree that preventive care is important to remaining healthy, while 49 percent of Gen Xers and 69 percent of baby boomers say the same thing.

The good news: Millennials are more open to employer-supported health measures: 53 percent to Generation X’s 47 percent and the baby boomers’ According to a statement 41 percent. They’re also I am leaving with a tre- H.J. Heinz Buys from Kraft, the company more likely to participate mendous sense of accomKraft will be co-headquartered in Employee Assistance plishment.

H.J. Heinz Co. is buy- in the Chicago area and Programs—16 percent What have I achieved?

Begin your day with a Run through this exercise ing Northfield-based Kraft Pittsburgh. The deal was compared to 10 percent of Foods Group Inc., creating engineered by the Brazilian Generation X and 8 percent brief planning session, every morning to figure of baby boomers. what the companies say investment firm 3G Capithe way great chefs do. out what to focus on, and So says Anthony Bour- then break it down into will be the third-largest tal, and billionaire investor Hard Cider food and beverage com- Warren Buffett’s Berkshire dain, legendary chef of tasks.

Production Triples Brasserie Les Halles, using pany in North America. Hathaway. – Chicago Tribune – Adapted from ExecLeadership.com Production of hard cider an approach called misehas more than tripled in enplace. The “Meez,” as the U.S. over the past three pros call it, translates into years to 32 million gallons “everything in its place.” in 2013, up from 9.4 milIt involves studying a lion in 2011, according to recipe, thinking through the Beer Institute, driven by the necessary tools and a range of consumer trends equipment, and assemsuch as gluten-free, local bling the ingredients in sourcing and the quest for SINCE the right proportion be1983 new flavors in an oversatufore you start. rated wine and beer marFor the rest of us, that ket. Cider makers are beginning to experiment with means taking 10 minutes terroir and blending dif- to set priorities, sepaferent varietals, offering a rating what feels urgent range of taste profiles from from what’s important.

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Food Industry News® May 2015

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Is staying single better for your health? While many studies tout the positive health benefits of getting married, not every single person is necessarily looking at a short, unhappy life. From the book Singled Out: How Singles Are Stereotyped, Stigmatized, and Ignored, and Still Live Happily Ever After,

by Bella DePaulo (St. Martin’s), come these possible advantages offered by the single life: ● Weight. Married people tend to gain weight during the first few years after their wedding, according to the Health Psychology journal—possibly because they no longer worry about attracting partners. ● Exercise. Similarly, single people tend to exercise more, at least according to one University of Maryland study. Perhaps married people are too busy to exercise, or feel less pressure about it. ● Friendships. Singles generally have a wider circle of friends and work harder at maintaining their relationships, says a University of Massachusetts at Amherst study. They tend to do more volunteer work and stay closer to their siblings as well. ● Stress. Couples are more likely to worry and argue about money, and suffer from credit card debt, according to one 2014 survey. Single people may do less housework, leading to less stress about keeping their homes neat.

On the other hand, singles face some health risks of their own. They’re more likely to smoke, and according to a 2012 study by Emory University, their mortality rate in the months following heart surgery is three times higher than that of married folks. And since they’re 5 percent more likely to develop heart disease, that’s not a risk to ignore.

Moretti’s Ristorante & Pizzeria opened on March 13, 2015 and is located at 2475 W. Higgins Road in Hoffman Estates, just east of Barrington Road.

The new Moretti’s brings an entirely new, yet celebrated concept following six other long-time locations in Chicago, Bartlett, Fox Lake, Lake in the Hills, Mount Prospect and Schaumburg, along with another location opening soon in Rosemont.

Moretti’s offers dine-in, delivery, and carry out to private events and catering services. The 10,000 square foot family-friendly casual dining establishment will accommodate up to 350 people in three separate dining rooms, a bar area and seating for over 300 people in it’s outdoor dining space. There are two 80-inch HD TVs and over 50 large flat screens with surround sound. The restaurant has also been designed with many green features such as energy-saving LED lighting technology.

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Food Industry News® May 2015

To Answer The 50 Calls Every Day HOSPITALITY PROFESSIONALS PROVIDING SECURITY How Asking: “Where’s My Pizza?”

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By Lior Sion, CTO/Co-Founder, Bringg Pizza consumption is at an all-time high in the U.S. where consumers order an average of 3 billion pizzas every year. So it should “There Is No Other Security Company Like Us” come as no surprise that Friday nights are crazy in any respectable pizzeria. The cooks toss pies into the air and shove them into the Most stringent, highest hiring standards in the industry Serving All Levels of the Hospitality Industry, Including Restaurants, Bars, Grocers, ovens, the front house staff rings up orders, the waitresses run from table to table Nightclubs, Caterers, Banquets, Events, Hotels, Country Clubs, Resorts, filling pitchers of cola. And the manager or owner is on the phone answering call Condo Buildings, Offices, Parking Lots, Special Events, Suppliers after call from customers demanding to know where their delivery pizzas are. No Confidentiality non-disclosure policy to protect your image... And liability! less than 50 “where’s my pizza?” calls come into the average pizza place every night.

While owners can see where the in-house staff is at any given moment, what 7. Loss prevention 15 REASONS TO HIRE US: they’re doing, and any inefficiencies that are evident in the process, the delivery 8. To remove inappropriate guests 1. We add hospitality, service and protection to your queue is a black hole. There may be a reliable delivery staff and reliable vehicles in 9. Our personnel never drink on the job businesses place, but it’s impossible to really know what happens between the times a delivery 10. Ensure A Safer Workplace 2. Costs less than having your own security team car leaves the parking lot and when it arrives at the customer’s destination. Sound 11.

Proudly employing off duty offi cers, homeland 3. Protect your employees from injury, keep your security specialists and former military personnel workman comp costs down and prevent problems familiar? If you own a pizzeria or run a restaurant chain, it probably sounds like before they happen 12. Identify, thwart and stop pickpockets every Friday and Saturday night in your world.

4. Reduce your payroll costs 13. Extremely affordable rates At the same time, consumers aren’t giving restaurants any slack. In fact, with the 5. Fully Licensed and insured 14. Multi-unit discounts rise of digital devices and the on-demand economy, customers have only increased 6. Reduce incidents and your liability 15. Immediate 24-7 response and incident reports their expectations, and demand satisfaction and brand efficiency. Many Millennials don’t even want to have to pick up the phone to order (let alone complain about OUR SERVICES: a late order). The popularity of apps has raised the bar and young consumers ■ We provide polite, trained security staff from 1 day to 365 days per year ■ Well-Dressed Uniformed, Discreet or Professionally Attired Professionals expect their food delivered quickly -- and piping hot -- and they want digital status ■ 80 Experienced Team Members to Protect Your Business, Employees and Customers updates on their phones in real time along the way. The longer they have to wait, ■ Crowd Control and Management the hungrier and crankier they get, and the last thing a business owner wants is ■ Door Hosts and Goodwill Ambassadors angry tweets.

■ Interior, Exterior and Perimeter Patrol and Protection While new technologies are putting the pressure on restaurants, large and small, B e s t S e c u r i t y ■ Spotters to Identify Theft and Inventory Shrinkage to get orders to customers quickly and efficiently, technology is also helping them ■ Security Professionals step up to bat with more muscle. New solutions have emerged -- and they don’t ■ Personal Executive “Close” Protection require replacing your POS system, nor do they cost a fortune. With simple, ■ Bank Deposit Escorts ■ Event Security Details and Planning readily available and easily implemented tracking technologies, restaurant owners ■ Female and Male Security Professionals are empowered to answer those 50 phone calls with confidence and accuracy, rather ■ Parking Lot Security and Attendants than repeating “the pizza just left” over and over. Technology allows the restaurant ■ Festival Security Call David Coleman Today to owners and corporations to overcome these obstacles with real-time tracking and Learn More About Our Affordable ■ We Can Train Your Security Teams communications. and Cost-Effective Services ■ Verbal Diffusion Techniques In the same way that a taxi is now just a screen tap away, new innovations ■ We Teach Bartenders and Entertainers Self-Defense 773-501-3203 in web-based and mobile technology have arrived to help businesses manage and ■ Incident Documentation to Reduce Your Liability dcoleman@extrity.org ■ Create a Safer Environment for Your Guests and Employees www.extrityservices.com control the delivery process and give customers the tools to track their deliveries in real-time. These tools empower customers, small and large businesses, and delivery people to track deliveries in real time. Using these new innovations, a customer Consumers will be able to use Apple Pay to purchase Coca-Cola products from can tap on an app to see the location of their pizza delivery car on a map, setting more than 100,000 vending machines in North America by the end of the year. The hungry customers at ease and freeing up restaurant employees to take orders and roll-out will make Coca-Cola one of the largest retailers to use the technology, which not have to respond to harried customers. With real-time delivery tracking and communications, a pizza becomes as easy to track as an Uber car. allows users to make payments using their iPhone or Apple Watch. – Adapted from foodbev.com On the flip side, restaurant owners and management can use the tools to track orders as well, so they can identify any inefficiencies in the delivery process and keep an eye on their staff. Delivery folks can even share insights into their process and alert the home base about traffic issues. When business owners are able to accurately track routes and travel times, they are better able to make staffing plans Lambrusco is shak- -- establishing more efficient routing for better use of fuel and drivers. When team ing its too-sweet repu- members can track and send feedback in real-time, business owners can respond 7 24 HOU DAY tation from the 70s and in real-time, and customers perceive improved service. This process drives repeat R SERV ICE 80s and making a come- customers and increases business efficiency.

Technology can even help improve efficiencies for pick-up orders. Customers back on the wine racks can share their coordinates with a restaurant when they order their pizza. The of Generation X and Y pizzeria can use this information to decide when to put the pie in the oven so that drinkers. The wine from it is piping hot when the customer walks through the door based on just how far the Emilia-Romagna reaway from the restaurant they are located. gion of Italy is fizzy, The friction created from delivery black holes is bad for business and is no longer We recycle 100% of your grease trap waste slightly sweet and pairs just part of life. Late orders and cold food can be avoided with new technologies 30 Years Experience • Family Owned & Operated well with just about any that reduce errors and lateness. The average American eats 46 slices of pizza a year.

Food Industry Specialists • Free Estimates meal, writes Bill St. John. A billion of these pizzas are hand delivered. By providing a top-notch delivery – Adapted from the Chicago Tribune experience, you will leave a good taste in their mouth that goes beyond pizza.

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Page 19

When I built the Corcoran Group, I had the happiest, most productive company in town because I turned our little real estate shop into a hotbed of trying new things. I knew that if I was going to be the leader in my field, I’d need to build a work culture that fostered innovation, so I created a surefire system to make that happen. Here’s how I did it then and continue to do it now for the young companies I invest in on ABC’s Shark Tank.

RULE #1: Build in a Budget for Failure.

My parents raised 10 kids on a shoestring budget and my mother was smart enough to hand my dad $20 cash when he gave her his paycheck every week. “Here’s your $20 mad money, Ed,” my mom would say. “Go out and have some fun!” We never were sure what Dad did with it, but he sure looked happy taking the cash.

I did the same thing at the Corcoran Group.

Each year, I gave all my managers 5 percent of their operating budget to use however they wished with no accountability. If they didn’t spend their mad money by year-end, they had to give it back. No one ever did, and they blew it on all kinds of stupid things like ad hoc parties and day trips, costume and movie rentals, surprise bonuses for good deeds, gifts, fortune-tellers and lots of alcohol. They also spent it on wacky business ideas—most of which didn’t work. But they learned to laugh it off and, in the process of failing, tripped over some good business ideas that did work.

I never had a good idea sitting at my desk nor did I harvest a big, game-changing idea around a conference table. They all happened outside. All of the best ideas that created the most change would not have happened without the 5 percent mad money budget earmarked to try new things and breed innovation.

RULE #2: Reward Effort Versus Results We established a bright green “good idea!” box in each of our real estate offices, and

my managers opened them at their Monday morning sales meeting. The ideas were read aloud, and many were actually complaints in disguise. But there were always a few really good ones in the box. My managers rewarded each idea, good or bad, with a crisp new dollar bill right there at the meeting. We got hundreds of good ideas that helped us improve our business from that silly “good idea!” box.

I do something similar with the many small businesses I’ve invested in on Shark Tank.

None of my businesses operate out of my office, and each one of them sells something different. But what they have in common is me. And so I use myself to constantly encourage my entrepreneurs to take everyday risks and give every plausible idea a shot. As the entrepreneurs are scattered all over the U.S., beyond the reach of a good idea box, I bring them together for a three-day retreat each year and blow my mad money on a helluva of good time. We allow for a half day of business brainstorming, but all the really good stuff happens on the beach, in the hot tub, on the ski slope or mixing a Mojito. My entrepreneurs become fast friends and continue to farm ideas from each other long after the retreat has ended. And I leave confident I’ve cross-fertilized my fields with fun, friendship and ongoing innovation.

RULE #3: Make Failures Public Grandstanding your own failures is one of the best opportunities to encourage innovation within your company. Everybody looks up to the boss, like her or not, and her actions always set the example for the team to follow. By grandstanding your failures, you give your team permission to try new things and fail.

In business, failure and innovation are kissing cousins. You can’t have an innovative business unless you allow and plan for failure. It’s only through failure that you discover all the important new stuff that moves your business to the top.

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Shark Tank’s Biggest Hit Scrub Daddy is a smiley face-shaped sponge that comes in a lemon scent and won’t scratch delicate surfaces.

Scrub Daddy became the biggest “Shark Tank” success to date, reports Business Insider. When its inventor landed a spot on “Shark Tank,” his company was struggling, reaching only $100,000 in sales in 18 months. Since its television debut, Scrub Daddy has made more than $18 million. Consumers can buy the product on QVC and in retail stores such as Target and Bed Bath & Beyond.

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Protecting Your Brand: An Overview

If you’ve established yourself in the marketplace, securing your company’s brand is not a luxury. It’s a necessity. Indeed, without the proper protections in place to protect your brand, it’s quite possible that everything you’ve generated could be taken away from you without any notice.

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To help understand the importance of protecting your brand, answer this: “If someone was to come along and steal your entire business from you, how much ransom would you pay to get it back?” Now, that might sound like a hypothetical situation, but it happens all the time.

This is why business owners need to obtain WWW.CHICAGOBOOTH.COM trademarks and servicemarks to protect their company’s intellectual property. Trademarks or servicemarks should be used in the following three SAVE situations: n Many a teller saved If you have something that can be seen such more than the banker. as a logo or a design, it should be protected by a n Drive a cheaper car. trademark or a servicemark.

Cook more at home. Count If you have an item that can be heard or said such kilowatts. Ask for deals. as a slogan or a tagline, it should be protected by a n Marry a saver. trademark or a servicemark. n Know the difference If you own something that someone else might between expenses and intry to hijack like a domain name, it should be vestments: many people protected by a trademark or a servicemark. don’t.

The little “TM” or “SM” next to your brand name n Don’t over-insure. or design will give notice that you have the absolute Don’t under-insure. and exclusive right to this valuable intellectual n Get involved with loproperty. It serves as a serious warning to anyone cal governments, groups, who might otherwise be considering stealing the churches, businesses, libraries, charitable groups: brand that represents your business.

You will reap much more For a reasonable fee (approximately $10), you than you think. can ensure your image is sheltered in Illinois. n Don’t buy cheap this If you wish to secure the same protection in morning to save a buck another state, you can register for a trademark or “Call MaCkay Right away!” only to spend it this afterservicemark with that state’s Secretary of State. noon on something stupid.

For protection of your brand on a national level, n Preserve. apply for a federal trademark or servicemark with n Every old immigrant the U.S. Patent and Trademark Office. While that knows this: Save as a famprocess is a bit more lengthy (6-8 months) and ily, build like a company, Specializing In Fast, Expert Repairs Of Refrigeration, Ovens, $2,500), it is worth more expensive (approximately HVACa and All Types of Cooking and Food Prep Equipment share like commune, the extra time and expense if your business brand call John live mackay: thrive on frugality, like is being exposed to the public on a national level. royalty. BARRIngTOn, SCHAumBuRg &By SHOPPIng In nWthe SuBuRBS going mAllS through registration process, you n Improve your personal may also find out if your brand is already in use skills; the more you know by another business. If so, you can consider your and can do yourself, the options for modifying your brand so as to avoid “Call MaCkay Right away!” less you will have to pay an infringement claim. You may also choose to someone else to do it. contact the owner of the trademark/servicemark n If you are forty, you to discuss licensing or purchasing the trademark/ have 25 years to amass half servicemark and thereby preserve your brand a million dollars for retirewithout having to alter it. In this way, you’ll not ment. Good news: find a only retain investment in all of your company’s Specializing In Fast, Expert Repairs Ofthe Refrigeration, Ovens, really good partner if of Cooking and Food Prep Equipment HVAC and Alland Types marketing materials, you’ll have the power to stop both of you bank $21,000 call JoHn mackay: someone else from pirating your brand in the each a year, you’ll make it.

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Food Industry News® May 2015

Cans… Not Just For Crushing!

What’s hot?

What’s trendy? What increases the life and flavor of craft beer? And most importantly, what allows your craft beer to taste the way the brewery intended?...

Craft Cans.

For the past three decades, canned beer was associated with cheap, sub premium brands, that only college kids would/could choke down. Those days are over, the segment has changed and constantly is evolving. Quality continues to win, and a quality can is the best package available for your beer.

What affects beer? Light and air are the two biggest offenders of “off flavors” in all of beer. Choosing a can over a bottle prevents all light affecting your beer’s flavor. The seal on a can is also 100%, helping your beer to stay carbonated and reduce the chance for oxidation. The crown or a cap on a bottle is tight, but Co2 will slowly leak from the crimped edges of the crown.

Canned beer weighs less than glass bottles; this reduces shipping costs and saves gas. If a brewery is shipping truckloads of beer from San Diego to New York State, every dollar counts in this competitive market.

And for the general public, your can beer can go almost anywhere with you.

The poolside, check… golf courses, absolutely… beaches, nothing better than a can of craft beer on the beach! These are all places that regularly say “No Glass Bottles Allowed”.

Next time you are ready to find your next favorite craft beer, reach for a craft can!

may 17-24.indd 21

Page 21

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How to Pack Food and Gift Items for Travel When it comes to bringing items through airport checkpoints, we’ve seen just about everything. Traveling with food or gifts is an even bigger challenge.

Everyone has favorite foods from home that they want to bring to holiday dinners, or items from their destination that they want to bring back home.

Not sure about what you can and can’t bring through the checkpoint? Here’s a list of liquid, aerosol and gel items that you should put in your checked bag, ship ahead, or leave at home if they are above the permitted 3.4 oz.

■ Cranberry sauce ■ Cologne ■ Creamy dips and spreads (cheeses, peanut butter, etc.)

■ Gift baskets with food items (salsa, jams and salad dressings) ■ Gravy ■ Jams and Jellies ■ Lotions ■ Maple syrup

■ Oils and vinegars ■ Perfume ■ Salad dressing ■ Salsa and Sauces ■ Snow Globes ■ Soups ■ Wine, liquor and beer You can bring pies and cakes through the security checkpoint, but they are subject to additional screening.

While you can bring wrapped gifts through the checkpoint, TSA officers may have to unwrap a gift to take a closer look inside. We recommend that you wrap gifts after your flight or ship them ahead of time. This way you will avoid having to open them during the screening process.

Items you purchase after the security checkpoint have already been screened. You can bring these on the plane without further screening.

– Source: www.tsa.gov

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Restaurants including Craft in New York are adding goat to the menu as beef prices remain high and populations of immigrants are rising from the Middle East, South America and other regions where goat is a staple. “There are clear price advantages to putting goat on the menu, over beef, because you don’t have to charge an arm and a leg for it,” said Taylor Naples, chef de cuisine at Craft. – Reuters

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Champagne Sales Skyrocket Champagne sales reached nearly $5 billion in 2014, with 307.1 million bottles shipped for a value of $4.9 billion, driven by rising interest in prestige cuvees and vintage Champagnes.

Significant consumption growth in markets such as Australia, Brazil, the U.S., Japan, Hong Kong and the United Arab Emirates also contributed to growth, according to the CIVC trade association, and even the U.K., where sales have fallen for the past three years, saw an uptick of 6.1% in 2014.

Food Industry News® May 2015

7 Top Trending Upscale Contemporary and Premium Cruise Ships in 2015 CruiseCompete has reviews from thousands of cruise travelers who provide insight into cruise lines, ships, amenities, service, dining and the destinations the lines visit. This information is particularly helpful to cruise consumers when choosing their next Upscale Contemporary or Premium cruise vacation.

CruiseCompete has tabulated the ratings and the top seven ships by category are: Upscale Contemporary 1. Royal Caribbean International ________ Allure of the Seas 2. Royal Caribbean International _______ Liberty of the Seas 3. Royal Caribbean International ________ Oasis of the Seas 4. Norwegian Cruise Line ________________ Norwegian Sky 5. Royal Caribbean International ______ Majesty of the Seas 6. Norwegian Cruise Line _______________ Norwegian Epic 7. Norwegian Cruise Line _______________ Norwegian Jade Premium 1. Disney Cruise Line ___________________Disney Fantasy 2. Celebrity Cruises ________________ Celebrity Reflection 3. Disney Cruise Line ___________________Disney Wonder 4. Holland America Line _____________________ Zaandam 5. Princess Cruises ____________________ Ocean Princess 6. Princess Cruises _________________ Caribbean Princess 7. Celebrity Cruises ___________________Celebrity Eclipse For more information, please visit cruisecompete.com

– Adapted from Wine-Searcher.com

may 17-24.indd 22

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Food Industry News® May 2015

Page 23

DISH Network to Offer Unprecidented Cell Phone Speed Dish wants to be a mobile phone carrier, and Steve Perlman, the genius behind QuickTime, WebTV and OnLive, is going to make that happen in a big way.

Perlman has spent over a decade working on tech that could allegedly leapfrog our current cell networks. Dish just agreed to lease some of its substantial new wireless spectrum to Artemis Networks, the company that Perlman created to commercialize the so-called “pCell” technology. And with that spectrum, Artemis plans to begin in San Francisco with some neverbefore-realised fast, crazy-efficient mobile data. The Artemis Network technology is pending FCC approval, which may essentially put existing cell phone carriers far behind.

What is pCell? It’s pretty simple: Where existing cellular networks have to be spaced out to avoid interference, leaving dead zones between them and slow

speeds on the edges of each cell tower’s domain, pCell takes advantage of interference by intelligently overlapping wireless signals, creating localized pockets of signal right at your smartphone’s antenna.

As each phone broadcasts its location, the pCell network figures out what combination of signals the pCell antennas need to transmit in order to add up to a stable connection.

Everyone gets 100% speed, all the time, anywhere.

Artemis can apparently do that trick for loads of phones simultaneously, giving each of them a full speed data connection instead of one connection that gets throttled as the network gets crowded.

For businesses that depend on communication and clear lines, business is about to get much, much better.

How to Use Online Reviews to Improve Operations Every online review is an opportunity to grow your business—even the angry ones. “Angry reviews are often helpful,” Leslie Hobbs of the San Francisco, CA-based Reputation.com says. “They can indicate problems that need to be addressed, so in that sense, these reviews are actually doing you a favor. They also represent the opportunity to turn a disappointed consumer into a happy one.”

Use legitimate complaints as teachable moments for yourself and your staff.

For instance, if there are persistent comments about slow service during busy Sunday brunch, consider adding an additional runner or bar back. If there are recurring issues with food or beverage quality, plan a quick refresher on the appropriate way to prepare those dishes and drinks. If patrons frequently complain about loud music or poor lighting, consider turning down the tunes or turning up the wattage. This also creates an opportunity to go back to the review site and announce what you’ve done to address these issues.

The golden rule is to treat reviewers how you’d like to be treated. “Like Patrick Swayze says in Road House, ‘Be nice.’” Just because someone may treat you poorly online, it doesn’t give you an excuse to take that same tone. A bad response hurts you way more than a bad review.

There are different types of angry reviews, just won’t respond to comments that are “chock full of crazy” because engaging may make it worse. If your quick and thoughtful response doesn’t placate the reviewer, try avoiding a back-and-forth in the public eye. Try to move the conversation offline to explore the issue further and provide a resolution. A drawn-out conversation online invites more judgment and is not ideal for customer privacy. Source: Quill.com

Has your business taken unwarranted flack on Yelp or other ratings sites?

We’d like to know. To share your problem with this ever-growing problem contact us at: mark@foodindustrynews.com

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To The dangers of old when things look dark growth. But he bigstay on top of your online rep without spreadprocedures and hierar- in the horizon, know gest reason for a lack SOUPBASE.COM ing yourself too thin, Leslie Hobbs of the San chy (if it becomes exces- when to batton down the of growth is finance.

Francisco, CA-based Reputation.com suggests Featuring sive) are that they may hatches or get out of the Growth requires access hiring an external vendor. “It used to be that begin to choke your op- way of the storm. to capital, which is difcompanies could effectively manage their oneration too tightly.

Similarly, employers ficult and expensive to n Exertion. Lifting heavy boxes line presence,” she says. “That’s not the case outdated think- and business owners who access for small compaSuperior quality bases, sauces, preps & or other objects Old, can put undue anymore—the sheer amount of data that comes mixes available, for the 1st time in any ing and bureaucracy dismiss the value of mid- nies.

You don’t have to dig ditches stress on your spine, threatening in through social media and online review spacquantity. From a pound to a pallet. wear people down, sti- dle management, team Moreover, unlimited or load trucks to experience back injury. makes that fling innovation andesmembers andimpossible.” those hired liability means that an Of course, whentoyou’re pain on Check the job; all it takes is a out MINOR’S n Repetition. hindering If your job re- As for growth. their ability spot an entrepreneur runowner’s personal assets a small FlavorinConc. quick NEW twist.Latin Workers all occu- quires repeatedthe bending, lifting, business of sellingning trouble do establishment, so at their you might not have budget to outsource.

But family self-monitoring home) are at pations Fire can Roasted suffer Poblano from it, with or other repetitive and technology peril.

Without middle (the movements,movethe reviews does have its advantages.

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OnlyMayo from SOUPBASE.COM strain and injury. The Clinic cause damage to the muscles in lo-fi approach, gic agility. railroad era, destined to For most small-busito inwebsite lists these contributors: your back.

95% Minor’s Line in Stock For example, Motor-preferring remain small, local, and ness owners, this means  Competitive Pricing - No Minimum with online reviews same way a typiola continued to investteract family run.

It is the sci- the employing first non Fast Delivery calence customer might. “The best way tothe monitor in satellite technology of management that Is it price you’re concerned with or do you want it to work?

Special Orders are welcome family memberofand reviews is toevolubecome a member thebeenables business  Extra Foodservice Rewards It’s said some people don’t understand this throughout and go forthe the1990sonline ginning to acquire the and watch even after competi-site tion andjust growth.

It isyour the own page as well as leadership cheapest Internet price, not the besttors value. regular prefer looking at it had switched toothers abilityontoa have an basis. open Inecessary and management skills a userand to see how grasp other users are consuming cheaper, more effectiveasmind a firm See All Products at SOUPBASE.COM OOD to scale the business the information and how your reviews look in groundbased cell tow- of what to do next that CALL David for Foodservice Pricing NDUSTRY to other businesses of yourthe type.”

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Chicagoland News James Beard Award Winning Chef/Partner Tony Mantuano has launched a new kind of pizza dough sandwich. Bar Toma is excited to announce that after launching a social media contest to name the new sandwiches, the Tony Calzony is now available in three mouthwatering combinations: Meatball Tony Calzony, Chicken Parm Tony Calzony and Eggplant Caprese Tony Calzony and can be found at Bar Toma in Chicago, IL. Illinois’s 418,400 eating-and-drinking-place jobs represent the majority of the state’s total restaurant and foodservice workforce of 529,200 jobs, with the remainder being non-restaurant foodservice

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Double Michelin winner Jake Bickelhaupt, chef/co-owner of 42 Grams in Chicago, was named one of the 2015 Best New Chefs by Food & Wine magazine. Picture source: Chicago Tribune

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May 10th. Top Chef alum, Sarah J. Grueneberg is opening Monteverde restaurant at 951 W. Fulton in Chicago - this summer.

Chicago’s Alinea was recently crowned the “Best Restaurant in the World”

by Elite Traveler magazine.

This is the fourth consecutive year the restaurant has beaten out everyone else. Nichiguchi (2300 N. Lincoln Park West in Chicago), a new sushi spot, is opening soon. Richard Melman of Lettuce Entertain You Enterprises is teaming up with Chef B.K. Park and Jason Chan to open this loDanish Maid butter lambs, Butera cation. The founder of the 3/27/12 3:40 PM Page 1 Famous 1Dave’s barbecue Foods, 4411 N Cumberland Ave KOP 312_Layout chain launched Jimmie’s positions. Anderson Coo- Old Southern Smokehouse per and Andy Cohen will BBQ in Hayward, Wisconsin. be appearing in Chicago Dave Anderson’s one-year at the Chicago Theatre on noncompete agreement May 16th, 2015. Bike the with the company he startWal-Mart Stores is Drive - the morning of May ed expired last month and asking suppliers to 24th, Ride your bicycle on his new venture is named cut joint marketing investments in an effort 15-mile Lake Shore Drive. after his father. - Star Tribune to decrease product Craft Beer Week starts May prices and make itself 14th and goes through the more competitive with 24th. It’s sponsored by the rivals including Kroger, Illinois Craft Brewers Guild.

Costco Wholesale and Food Truck Festival brings discounters. Suppliers, food trucks and mucic to however, are hesitant U.S. Cellular Field, and beto answer Wal-Mart’s gins May 30th. The Chicago request, as cutting Botanic Garden Farmer’s down on joint marketMarket takes place the 1st ing would give them and 3rd Sunday of every less control over prodmonth, from May 3rd — uct displays and proOctober 18th. Pete Miller’s motions, and could afSteakhouse with locations in Evanston and Wheel- Cream-filled cupcakes greet visitors fect how their products ing are offering Mother’s at Palerma Bakery, 7312 W. Irving compete with privatelabel lines. – Adapted from The Wall Day Brunch on Sunday, Park Rd., Norridge, Illinois.

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Hand-Stacked Gyros from Olympia Foods

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When Leaders Cook n To make your food interesting, serve what you really like the way you really like it. – Lee Bailey n We are indeed much more than what we eat, but what we eat can nevertheless help us to be much more than what we are. –Adele Davis n If it looks good, tastes good and smells good, spit it out-it’s a mistake.

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Olympia Foods, Inc, established in 1972, is a family owned business that specializes in Greek and Mediterranean foods. Recently, Olympia Foods added a new line of gyros cones to their offerings. They call it “Hand-Stacked Gyros”.

To produce this specialty gyros, cuts of select whole muscle meat are marinated with special spices and stacked manually in the traditional Greek method to form cones. This unique style of gyros may also be called shawarma, doner, or al pastor, depending on what country it originates in.

Olympia calls it “HandStacked Gyros” to reflect the traditional process used to make the cones.

The Hand-Stacked Gyros cones are cooked on a vertical broiler and carved just like regular gyros cones. The slices of savory meat that fall create a unique sandwich that brings a taste of Greece to your customer’s plate.

Olympia’s HandStacked Gyros cones are available in Chicken, Pork or Beef & Lamb with a standard Mediterranean flavor profile. Additionally, Olympia Foods’ culinary team works with large chain accounts to create custom flavor profiles. Olympia Foods is located in Chicago and distributes their products nationwide. Contact your Olympia Foods representative to learn more about their products.

4/10/15 9:53 AM

May 2015

Page 27

A Look Inside Grillhouse by David Burke in Schaumburg

MAKE SURE

As seen in the 2015-2016 Pocket Buyer’s Directory. Request your copy today.

James Beard Award Winner and Bravo Top Chef Masters Contestant Chef David Burke opened his newest farm-to-table venture, Grillhouse by David Burke, is now open at 1301 American Lane in Schaumburg.

At the 22,000 square-foot, 450-seat grillhouse, guests can expect the same caliber of dining experience as his award-winning downtown restaurant. “For this new concept, we have brought on the talented Chef Chris Cubberley to help head up the kitchen with me,” explains Burke. “We’ve also installed a 4,500 pound brick oven where we’ll be cooking flatbreads, whole fish, roasted chicken and more.”

The sprawling restaurant sets the mood for guests feasting on Chef Burke’s farmto-table dishes, with large photographs taken by Al MacDonald and Renee Zomaya of local Schaumburg studio Al MacDonald Photography, Inc. The photos are of the sustainable agriculture and organic local area farms and farmers. Signature salt brick finishes and lush greenery adorn the walls and tables.

Grillhouse by David Burke is open for dinner daily from 5-10pm. Lunch, brunch and bar menu service begins later this year and will be available Monday through Friday from 11am to 3pm (lunch menu), Monday through Friday from 3pm to close (bar menu) and Saturday and Sunday from 11am to 3pm (brunch menu). For more

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Food Industry News® May 2015

Chef Profile

Sam El-Sheikh Executive Chef Brix And Ale Tysons, Virginia

Birthplace: Cairo, Egypt First foodservice job: Citronelle Restaurant - Sous Chef Favorite food: Mediterranean foods.

Awards/Honors: Named one of the Washington, DC area’s “Top 50 Chefs” by Capital Cuisine Magazine and the Mid Atlantic Restaurant Digest.

Memorable customers: President Clinton, PMMI Group, Former Vice President Dick Cheney Worst part of job: The only part of this job, the busy season, when I can’t teach as much as I’d like too.

Most humorous kitchen mishap: The Packaging Machinery Manufacturers Institute! This group was all about their dessert and that it had to be in certain packaging. The whole gist that they are a packaging group, and the desserts were to be in boxes that were slightly difficult to open without ruining them.

However, Chef made them just a bit too difficult and it took the 600 guests over 20 minutes without damaging the boxes.

Favorite Food to prepare: Definitely Seafood. It’s delicate, flavorful, and he just loves seafood!

What part of the job gives the most pleasure: When he is able to give guest what they are expecting, and then exceeding those expectations.

If you couldn’t be a chef, what would you be and why: Before I was a chef,I was in accounting! However, I was always a “big eater,” and absolutely loved food. I had been cooking since I was 14, and realized that being a chef was I true calling!

Best advice you ever got was: “Listen, understand and Act.” Sometimes you say “yeah yeah,” but you didn’t get the whole message and will immediately forget what the other person expected of you. Listen to help you understand better, and when you’ve completely understood you can act with a more powerful result.

Where do you like to vacation: Anywhere where I can be at the beach or near water!

What do you enjoy most about FIN: It is fun to see how other chefs operate and perform under pressure, and how he can learn different techniques for new processes or foods!

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Food Industry News® May 2015

Pizza Expo 2015

Page 29

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BASSET Certification Laws - New for 2015 As many Illinois food and beverage operators have already heard, the new 2015 BASSET certifi-

cation laws for all liquor license holders in the State will be taking effect on July 1, 2015. Some of

Food Industry News® May 2015

tifications will need to be renewed every three the biggest changes to years for every certificate the regulations now in- holder in Illinois (two clude: years in Cook County) ● BASSET student cer● Cook County alcohol servers (not already certified) will have 120 days from the time of their hire to obtain BASSET certification ● BASSET Instructor regulations have changed, and all training materials, will need to be amended and re-certified by the Illinois Liquor Control Commission ● All classroom BASSET programs must be available in both English

and Spanish Veteran BASSET Instructor Charlie Mormino from CPB Consulting stated “the new regulations will have a significant impact on the way BASSET is taught throughout the State.” He added “It will be vital that all operators selling alcohol update themselves on what’s to come, so they don’t find themselves in non-compliance after July 1st.”

You can learn more about the new 2015 BASSET laws and trainer and student certification options at www.charliebar.com or by calling 877-884-2277.

26,328 LOCATIONS

In 2013, there were 26,328 eating and drinking places in Illinois. — restaurant.org

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Bon Appétit

An empty stomach is not a good political adviser. – Albert Einstein

I feel a recipe is only a theme, which an intelligent cook can play each time with variation. –Madame Benoit I come from a family where gravy is considered a beverage. – Erma Bombeck If I’ve got a third of the ingredients in the recipe, I can make it. –Lukas Hyder Cooking is at once one of the simples and most gratifying of the arts, but to cook well one must love and respect food.–Craig Claiborne

RESTAURANT, TAVERN, BANQUET HALL and NIGHTCLUB INSURANCE WE SAVED A Blue Island Bar ...............$4,150.00 A Lockport Billiard Bar.........$4,300.00

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Around Chicago with Valerie Miller

BOSTON BLACKIE’S

Boston Blackie’s Deerfield is a favorite amongst the locals and I can see why.

They offer an outstanding value; good food at a reasonable price. The portions are hefty. Once you dine there and see what you’re getting you will be sure to come back over and over again. I’ve recognized some of the same people dining when I’ve

been there.

They have an extensive menu: Appetizers include: Hot dog bites which are Vienna Beef hot dogs sliced and char-

may 25-32.indd 31

A Wonder Lake Restaurant ....$3,400.00 A Chicago Nite Club ............$9,216.00

3 WELL SERVICED

527 S. Wells St. Chicago, IL 60607

Gloria Cacciatore-Turan 312-259-8200

grilled, jumbo size chicken wings, nachos and parmesan sticks.

Burgers - all burgers are over half pound with 100%Angus beef Classic burger - regular burger Cowboy – guacamole homemade Pico de Gallo & pepper jack cheese Black & Bleu – grill Cajun style with bleu cheese Patty Melt – American cheese & grilled onions served on rye Build your own burger: choose your topping Bread Choices: Classic bun, pretzel roll, dark rye, rye I like the classic burger with steak fries.

It’s big, juicy and so good.

My second favorite thing to get here is the ½ broasted chicken.

This chicken has so much flavor and the crispy crust is cooked to perfection. It usually takes about 20 minutes to get the chicken and it is well worth the wait. It comes with choice of side and cole slaw.

Other menu items include homemade soups, fresh salads, classic sandwiches and wraps. They also have baby back ribs, pork chops, steaks, seafood and jumbo shrimp.

They have a full bar, comfortable dining room and a laid back atmosphere along with friendly service.

Boston Blackie’s is located at 405 Lake Cook Rd. in Deerfield, Illinois.

They have a second location at 120 S. Riverside Plaza in Chicago, Illinois. For more info log on to bostonblackies.com

45 S. Washington St. Hinsdale, IL 60521

Paul Cigna (C) 630-452-5778

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May 2015

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Food Industry News® May 2015

National News Planters has put their NUTmobile on the road to spread the Power of the Peanut! The Peatnut Team is comprised of some of the best and brightest of America’s recent college graduates. To follow where it goes next, visit nutmobile.planters.com

Fundamentals of Food Microbiology Workshop

Fundamentals workshop designed for those who work with and need to understand microbiological results for food safety.

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may 25-32.indd 32

Lunch Spending Habits Unless you brown-bag your lunch every day of the year, you’re probably one of the many employed Americans who go out to lunch about twice a week on average.

A study of 1,0005 U.S. adults by Visa found that consumers spend about $10 for lunch each time, or an average of $936 per year.

Men go out more than women, and tend to spend more money—$21 per week, as opposed to the $15 that women spend.

Surprisingly, people with more money don’t spend more on lunch, the study found: Participants with incomes of $50,000 or more spend an average of $9.60 per meal, while those with incomes below $25,000 eat lunch for an average of $11.70.

Chick-fil-A and Papa John’s deliver the best customer experience in the fast food industry, according to the 2015 Temkin Experience Ratings, an annual ranking of companies based on a survey of 10,000 U.S. consumers. Johnny Rockets named industry veteran Charles Bruce, their new President and CEO. Burger 21 is a rapidly growing concept—with more than 40 restaurants open or in development in over 10 states. The Kosher wine market is very large, according to blogger David Raccah of Kosher Wine Musings. Israel produces 36 million bottles and the U.S. is making 1 million bottles -- and growing steadily as serious wine brands invest in kosher wines. – Adapted from wine-searcher.

Produce industry com veteran, Doug Ranno, has been named president of Harvest Sensations by the company’s board of directors. Gas stations and convenience stores are making room for draft beer taps. Customers can have 64-ounce growlers filled with beer to go. They have been installed in dozens of

gas stations, grocery stores and other retailers around the country. ALDI will open a new 17,000-squarefoot store and reopen a newly-renovated one in Rochester, Minn., doubling its footprint in the market. The stores will feature expanded product selections, including the discount retailer’s liveGfree gluten-free products, and will accept payments via credit card.

– The Post-Bulletin Food and the chefs who create it are playing a growing role in the rise of U.S. craft beer sales, which grew 22% last year. McDonald’s will put hash browns, Egg McMuffins and other breakfast items on the menu all day at select San Diego eateries next month.

The pilot project will test both the popularity of all-day breakfast and the feasibility of offering the additional items with limited kitchen and grill space.

- Chicago Tribune Dunkin’ Donuts restaurants will get at least 10% of its eggs from cage-free suppliers by the end of 2016 and it is studying whether it would be feasible to switch to all cage-free.

4/10/15 9:53 AM

Food Industry News® May 2015

Page 33

Nightclub and Bar Show 2015 Top 100 Platinum Party XS at the Encore

COOKIE LOVE 60 Recipes and Techniques for Turning the Ordinary into the Extraordinary

By Mindy Segal with Kate Leahy Ten Speed Press; $24.99 ISBN: 9781607746812 Mindy Segal is serious about cookies. And Cookie Love is your new go-to, never-fail reference for turn-outFamily owned and operated since 1909 perfectly-every-time cookie recipes. Mindy, award-winning pastry chef and self-professed ”cookie nerd,” n Giardiniera & Condiments shares all of her secrets for turning classic recipes n Marinated Vegetables into more elevated, fun interpretations of everyone’s n 10+ Varieties of Stuffed Olives favorite sweet treat. From Peanut Butter Peanut n Direct Importer of Olives Brittle Cookies and Fleur de Sel Shortbread with PaCkaGInG CaPabIlItIeS: Vanilla Halvah, to Malted Milk Spritz and Peaches n Plastic Pouches and Cream Biscotti, Segal’s recipes are inspired and n Gallons See Us far from expected. Inside you’ll find more than sixty n Retail Glass Jars perfected recipes for every kind of cookie including At Booth drop cookies, bars, sandwich cookies, shortbread, 7969 thumbprints, and more, as well as the best tricks and tools of the trade ‘ and everything you need to know to build the ideal cookie pantry. A must-have for anyone looking to up their cookie-baking game, COOKIE LOVE is a celebration of the most humble, delicious, and wonderful of baked treats.

Pastry chef MINDY SEGAL specializes in American cuisine, where she adds a contemporary twist on classic desserts. She was awarded the James Beard Foundation award for Outstanding Pastry Chef in the Country in 2012 and was nominated for the category Branded and Private Label products five years in a row, from 2007-2011. She has been are available produced in our featured in The New York Times, GQ, The Wall Street SQF certified plant Journal, Food & Wine, and 0, The Oprah Magazine. located in Countryside, Illinois She has made television appearances on The Today Show, The Martha Stewart Show and The Food Network. Mindy is the proprietor of Chicago’s popular HotChocolate Restaurant and Dessert Bar. She lives 411 East Plainfield Rd., Countryside IL 60525 in Chicago, IL. Cookie Love is her first cookbook, (630)873-3208 and, like everything she does, it is beautiful, filled www.formella.com with superb images, recipes and a whole lot of love.

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Food Industry News® May 2015

Nuggets Nestle Waters’ plant in Pennsylvania’s Lehigh Valley cranks out about 7 million bottles per day, according to supply chain director Peter Rittenhouse, who called the western end of the Valley a “mecca for high-speed bottling.” Nestle sources its water from wells on the property and seven springs located along the Appalachian Trail. – mcall.com Nearly 100% of U.S. residents are dissatisfied with their current housing neighborhood, local safety or public services to the point that they want to move. All year long, a local musician is performing live at a Potbelly Sandwich Shop somewhere in America. In an average day, Chipotle uses 97,000 pounds of Avocados and they use about 60 avocados to make a batch of guacamole. Approximately 80% of America’s orange juice is made from Florida orange growers. Feta cheese is lower in fat and calories than most cheeses. A one ounce serving has 4 grams of protein and 75 calories. Burger King is the second largest fast food restaurant chain in the world. Every day, more than 11 million guests visit Burger King restaurants around the world. Did you know…that eating pistachios decreases risk factors for heart disease? The percentage of mothers who

may 33-40.indd 34

Now available: BUFF Bowls from Noodles & Co. Four pasta bowls - Japanese Pan, Whole Grain Tuscan Fresca, Pesto Cavatappi and Bangkok Curry. Each BUFF Bowl features a double portion of veggies, topped with protein and served on a bed of spinach in place of the noodles, for a low carb dish, full of flavor and under 400 calories.

don’t work outside the home has risen in recent years. The Pew Research Center reports that the number of stay-at-home moms reached 29 percent in 2012, up from a low of 23 percent in 1999.

“Traditional” mothers—married and staying at home while their husbands work—make up the majority: approximately two-thirds of the 10.4 million total. Chinese chefs are introducing U.S. diners to new versions of authentic Cantonese cuisine, with simple dishes and flavors that stand in stark contrast to the heavily sauced and battered Americanized versions. On Your Feet—A Latin rhythms event is broadway-bound, and is the story of Emilio and Gloria Estefan.

Coming to the Chicago Theatre.

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Food Industry News® May 2015

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ATM Placements in ATM Placements in Travelers ATM Placements Road Trip Stay Closein to Home Qualified Locations Qualified Locations Qualified Locations The weeklong vacation seems to be fading in popular-

Meirtran is a Meirtran is a providMeirtran is a provider ity, according toerresearch provider of more than of more thanfrom 750 Enterprise Rent-A-Car. more than 750 ATMs together at the Midwest FoodSanimaxofand Culvers celebrate A survey of 1,001ATMs U.S.intravelers 750 ATMs in northern northern in 2014 found that 66 in northern Illinois, service Expo in Milwaukee awards dinner hosted at the Hilton Illinois, working with Illinois, working with or weekend jaunt over percent would choose a one-day working with roots all brands Milwaukee.

Sanimax lie in rendering, one ofallthebrands world’s of ATMs. all brands of ATMs. a weeklong vacation, which only 31 percent favor. And of ATMs. In addition to oldest methods of recycling. They offer a range ofInby-product addition to stand In addition to stand alone units, they’re willing to drive a units, long time for a short break, collection services as well as specialized maintenancealone for the units, stand alone we also sell and install with 57 percent stating restaurant industry. Pictured above are John we Holmes and also sell and install we also sellthey’d and be willing to drive up wall mounted and wall mounted Randy Fischer part of the Sanimax team. Seated atwall the mounted center and to 300 miles forinstall a weekend stay. Men take road trips drive-up ATMs. drive-up ATMs. and drive-up ATMs. of the table is Phil Keiser. Effective June 15, 2015 Phil Keiser because they enjoy the drive itself, the survey found.

Make an ATM your Make Under an ATM your Make an ATM your will become the new CEO and President of Culvers.

Women, on the other hand, focus on relaxation and renext great profit center. next great profit center. next great profit center.

Keiser’s leadership since 2003, the 535-restaurant chain juvenation, and are more come back from road Call Mike Boyd, President: Mike Call Mikelikely Boyd,to President: has surpassed the $1 billion mark in system-wideCall sales and Boyd, President: trips feeling rested and refreshed.

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opened more than 330 restaurants across 22 states.

may 33-40.indd 35

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4/14/15 11:12 AM

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Food Industry News® May 2015

NRA DIRECTORY Casio (TeePOS) ........................................... 3925

As seen in the 2015-2016 Pocket Buyer’s Directory. Request your copy today.

BAR & RESTAURANT TRAINING AND CONSULTING

BASSET INSTRUCTOR AND STUDENT CERTIFICATION COURSES! ILLINOIS’ PREMIER BASSET PROGRAM PROVIDER ■ We offer the ILCC approved BASSET instructor certification program either 100% online or in a live classroom setting to meet your logistical needs.

■ We also offer the online BASSET student certification training for only $16!

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CPB Consulting is also one of the top restaurant and bar consulting companies in the midwest. We have over 20+ years of experience successfully leading new and existing food and beverage operations from concept development to opening day and everything in between.

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Restaurant and/or bar owner training & education Turnkey business analysis Feasibility studies Concept development Operations analysis Management and employee training Visit our website today: www.charliebar.com or contact us at 877-884-2277. We stand ready to meet all your F&B operational needs!

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Columbus Foods ......................................... 2088 Devanco Foods ............................................ 7971 E. Formella .................................................. 7969 Eli’s Cheesecake ......................................... 1425 FocusPOS (AlphaPOS) ............................... 6946 Gold Medal .................................................. 1263 Hobart .......................................................... 4031 Mitsubishi Fuso (D & S Truck Center) ... 2285 Nueske Meats ............................................. 3754 Olympia Food Industries ......................... 7237 Palazzolo Artisan Gelato ......................... 7445 POSitouch (RCS) ......................................... 5615 Red Hot Chicago ........................................ 6625 Stoelting (Kool Technologies) ................. 4021 Sunshine Supply Co. ................................. 9345 Thunderbird Equipment ........................... 1412 Vienna Beef .................................................. 6625

Over 1,200 foodies mixed and mingled with more than 100 of Chicago’s most dynamic entertainers, chefs, and innovators at the 10th Annual For the Love of Chocolate Gala. The event brought back the days of peace and love on four floors of the Union League Club of Chicago while raising scholarship money for students of The French Pastry School of Kennedy-King College at City Colleges of Chicago.

may 33-40.indd 36

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Food Industry News® May 2015

Page 37

Cary Miller Presents People Selling the Industry

This month I am proud to be pictured with the legendary chef and restaurant owner, Bert Cutino, a partner in the Sardine Factory in Monterey California.

This restaurant has a wine list featuring more than 1,800 labels and 32,000 bottles, making the wine list one of the most extensive in the world. When you’re in California wine country, be sure to stop inand experience their fabulous regional cuisine and outstanding service.

Jennifer Paulson is currently the manager of US Foods’ Food Fanatics initiative where she has successfully built a comprehensive food marketing program that brings brands together with more than 20 accomplished chefs, a cuttingedge national food magazine that reaches more than 135,000 each quarter and more than a dozen large-scale branded food events across the country. It is the goal of US Foods to be America’s #1 source for American foods and Jennifer’s efforts helps US Foods efforts while helping to educate their customers. For your free copy of the Food Fanatics magazine, ask your US Foods rep.

Donald Pfleiderer (L) and Tim Smith are with EnVIROmatic Corporation, a hood and duct cleaning company serving many of our areas leading foodservice and institutional accounts. Enviromatic understands that to do the job right and protect their customers, they must spend the time needed and use top quality chemicals. Did you know that if your hood and duct cleaner cuts corners, it’s like having a ticking time bomb in your kitchen waiting to catch fire? It’s true. Using lesser quality vendors could result in you having a fire and having your insurance claim denied. Enviromatic offers free estimates. See their ad on page 30 of this issue.

James Doney is the President of Chicago Beverage Systems, offering the largest portfolio of imported, craft beer and domestic brands in Chicago, delivering 8 million cases of beer each year to more than 2,200 retailers across the Chicago metro area. Their suppliers include: Boston Beer, Crown Imports, Diageo, FEMSA, Heineken USA, Miller Brewing Company, Molson Coors Brewing Company, New Belgium and Sierra Nevada. Jim’s team has the knowledge and expertise to help you sell more craft beer which enables you to increase your sales and profits. They can even help with arranging beer dinners, special events and private tastings for your customers. See their ad on page 48 of this issue.

Leo Fante and Mike Vantine are with Royal Cup Coffee Company, a national firm serving independents, chains and institutions with many varieties of coffee to suite every demographic. From value added blends to farm to cup to sustainable coffees, Royal Cup has a coffee for every palate and every price point. When you are ready to explore serving a better cup of coffee, contact Royal Cup to see what they have to offer. Their desire is to serve.

Alessandro Bellini and Barbara Gianetti are with Viola Imports, one of our areas leading suppliers of Italian and Mediterranean foods to local chefs, upscale restaurants and gourmet retail stores. Before Viola will import and distribute a product, they chef test it to make sure it meets their strict standards of quality which will be accepted by even the most discriminating chef. If you are looking for products that can help your food to taste remarkable contact Viola. You can find them listed in our Buyers Directories under Italian Food Products.

Mike McGuire is the Managing Partner of Zink Foodservice Group, a regionalized foodservice equipment rep group serving many of the Midwestern states. Zink provides comprehensive sales and marketing services for the leading manufacturers of foodservice equipment and supplies. From design specification, ordering, installation and after sale support -- Zink is a full service Branch Office for its manufacturers. The company is celebrating its 30th year and recently opened an office and test kitchen in Lisle, Illinois.

may 33-40.indd 37

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Restaurant reservations services that help manage periods of high demand are emerging as one of the more competitive technologies in our industry. While services that charge restaurants to provide reservations currently dominate, several new companies are seeing an opportunity to help restaurants capitalize rather than come out of pocket.

Top-Top (www.top-top.com) is a service in Chicago that claims to help both restaurants and guests. Restaurants offer week-of tables and in return, guests commit to a minimum cost per person and a no show fee. Guests that don’t reach the minimum are offered a gift card and the maximum no-show fee is 25% of the meal price. The service is free for restaurants and charges

Food Industry News® May 2015

guests $2.50 per person.

Distracted at Work “When a restaurant feels comfortForbes reports that 2/3 able that they can fill their seats with of today’s employees walk-in traffic, why would they contin- feel “overwhelmed.” The ue to pay a service?” asks Top-Top’s concepts of work-life balFounder Todd Reed. “At the point ance have gone, thanks to technology and the when other services like OpenTable breakdown in barriers becomes more of a cost than a benefit, between work and life. we start filling tables with high quality People are working too guests. And we don’t stop until people hard (40% of men work more than 50 hours per start walking through the door.” week), they can’t get away Top-Top also gives restaurants a to check in at home (replace to describe the table, experience, sulting intexts, sneaking or event that a guest is being invited in cell use), and they are to attend. Reed says, “Reservations flooded with emails, conshouldn’t be homogenous. We see ference calls, meetings, and a long list of workan opportunity to celebrate the creplace distractions. Reativity and unique offerings that each cent research shows that restaurant has to offer. This way, we the average office worker can help to stimulate demand just as can only focus for seven much as we help to manage it, and do minutes at a time before they are interrupted. so in a hospitable way.”

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Food Industry News® May 2015

Page 39

Chef Profile: John Asbaty

White Oak Tavern & Inn 773-858-6856 1200 West Webster Avenue Chicago, Illinois 60614 Birthplace: Ridgewood, NJ Current position: Executive Chef First foodservice job: Dishwasher Favorite food: Too many to say, but love Japanese and Vietnamese.

Worst part of job: Making people feel bad about the job they’re doing.

Favorite food to prepare: Beautiful ingredients at the height of their season grown and raised by people who really care about what they do.

What part of the job gives the most pleasure: Building and motivating a team of passionate people working towards the same goal, and seeing guests who are genuinely excited about what we’re doing.

If you couldn’t be a chef, what would you be and why: Not sure...I’ve never seen myself doing anything else, although at one point I thought I wanted to be in banking (I was a finance major), but I came to my senses.

Best advice you ever got was: Always take accountability, ownership and initiative with everything you do and lead by example. Oh, and always put a wet towel under your cutting board.

Where do you like to vacation: Japan, Spain and anywhere with an interesting food culture. Travel is addictive!

What do you enjoy most about FIN: Everything.

Yum! Chains Work to Reduce Deforestation

Yum! Brands, the second largest fast-food chain in America, today released a commitment to source deforestation and peat-free palm oil. The Union of Concerned Scientists (UCS) applauds Yum! Brands, the parent company of KFC, Pizza Hut and Taco Bell, for being the biggest global fast food company to commit to sourcing better palm oil, but notes that the commitment falls short of perfect.

Bad Employees Drive Top Workers Away

Gallup research shows that over 26% of employees are so disengaged they are likely to spread negativity to others. They become disruptive to coworkers, causing productivity and concentration to dramatically drop.

The top 24% of highly skilled workers will leave because their bosses can’t or won’t stop the company dumbbells.

may 33-40.indd 39

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

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

BRANDS JOEY’S ALL NATURAL • JOEY’S PREMIUM JOEY’S CLASSIC • JOEY’S HOT GIARDINIERA

To order samples ask your Greco or Quality Foods Products sales rep, or call Authentic Brands of Chicago at

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Food service and Distributor Inquiries Welcome.

Quality Foods Products

“Who discovered we could get milk from cows, and what did he think he was doing at the time?” –Billy Connolly

4/10/15 10:16 AM

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Food Industry News® May 2015

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may 33-40.indd 40

4/14/15 9:09 AM

Page 44

TO PLACE CLASSIFIEDS, CALL 847-699-3300

PONTARELLI ASSOCIATES

Food Industry News® May 2015

Chicago’s Premier Hospitality Real Estate Brokers

Real Estate Services Restaurant Brokerage Division

For additional listings, please visit our website. To list your Business or speak with a Broker, contact our of�ice today. twitter.com/RestaurantRE Kudan Group

Vince Ferraro HOT DOG!

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

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

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

Lakeview area! Highly confidential.

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

312.575.0480 www.kudangroup.com

NEW LISTINGS Evanston - 1819 Church St. - Office/Medical Space for Lease

Five to six offices with a reception area in the front. Flexible layout allows for easy modification. Perfect for doctors, accountants, lawyers, chiropractors, etc.

CREPERIE

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

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

Size: ~1,500 SF Rental Rate: $2,000/Mo. (Gross) Plus CAM Agent: Adam

Jefferson Park - 4630 N. Lawrence Ave. - Real Estate for Sale

Newly renovated mixed-use building with a Turn-Key business. Established bar/restaurant on ground floor (includes all FF&E & Licenses). Two 2-bedroom apartments on the 2nd Fl. Size: ~3,716 SF (Bldg.) ~3,125 SF (Lot) Price: $655K (Real Estate) Agents: Scott/Amber

LOOK: $250K w/ REAL ESTATE!

Freestanding. Brick. Signalized corner. Signage.

Great kitchen. Basement. Seats 136. Parks 56.

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

Illness forces sale! Drastic price reduction.

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

Lakeview - 3313 N. Halsted St. - Asset Sale with Lease Assignment

Newly built-out, quick-service restaurant located on a 4-corner intersection. New Black Iron, full kitchen and prep area with extensive equipment, as well as 30 parking spaces.

Size: ~1,000 SF Rental Rate: $3,200/Mo. (Gross) Price: $74,900 (Assets) Agent: Jarrett

SITE

North Side of Chicago - Business & Real Estate for Sale - Code #667

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

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

Liquor license available. Fantastic location at Oakton & River!

New Price! REAL ESTATE @ $599K

Profitable and successful bar/restaurant with real estate on corner location with outdoor seating. High Occupancy; 99 inside, 68 outdoor. Full basement with new tap system.

Size: ~4,850 SF (Bldg.) ~4,058 SF (Lot) ~2,820 SF (Buss.) Price: $1,864,550 Agent: Jarrett

Rogers Park - 1631 Howard St. - Restaurant for Lease

ROUND LAKE

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

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

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

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

Fully built-out and equipped restaurant next to busy Howard Red Line train stop. Large commissary kitchen with newer hood and walk-in cooler. Divisible to 1,900 SF. Size: ~2,748 SF Rental Rate: $18/SF (NNN) Lease Term: Negotiable Agent: Adam

Wrigley - 3801-3809 N. Clark St. - Business License Sale with New Lease Prime corner location with excellent street visibility. Two blocks from Wrigley Field in an exremely dense nightlife area. Tavern & Outdoor Beer Garden licenses for sale.

HIGHWOOD

A north shore icon since 1947! This tavern is ideally located in the downtown area of this suburb – which is well-known for its restaurants and nightlife! Holding a “Liquor License Class 1”, the hours are Sun – Wed, 9am – 1am and Thu, Fri and Sat, 9am – 3am! Darts, pool table, videos, TVs. Capacity is 100+.

Lease terms are excellent! Owners ready to retire...

Need enthusiastic operators! Biz, FF&E @ $125K

Size: ~5,000 SF Rental Rate: $29.50/SF Net Price: $135K (Business Licenses) Agent: Jarrett

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

DELLS AREA

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

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

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

Size: ~2,000 SF Rental Rate: $3,300/Mo. (Gross) Price: $175K (Buss.) Agent: Brian

Andersonville - Business & Real Estate Sale - Code #663

Fully-fixtured, established bar/restaurant with outdoor beer garden located on Ravenswood.

UPSCALE CASUAL

FAST FOOD IN OAK PARK

Stoplight corner in near West suburb. Established 15 years.

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

BIZ, FF&E @ $150K

FAMILY DINER

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

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

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

BIZ, FF&E @ $149K

CAFÉ/BISTRO

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

Cooks love the fully fixtured, well designed kitchen.

North Shore with advantageous lease and liquor license.

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

MORE LISTINGS AVAILABLE–CALL! SELLING? ALWAYS CONFIDENTIAL!

VinceF@realtychicago.com

CALL 847/778-3571 MEMBER: CRBA

may 41-48.indd 44

Tavern, Late Hour, Beer Garden, Outdoor Patio & Retail Food licenses. Occupancy of 300+.

Size:~6,867 SF (Lot) ~5,950 SF (Bldg.) ~4,500 (Buss.) Price: $1,550,000 Agent: Jarrett Re Pr duc ice ed !

Just listed! Fully equipped facility with outstanding build-out.

Dining room, bar and banquet room. Seats 120 plus 20 on patio.

POS system. Digital sign. Liquor license. Great lease.

Option to buy? Key @ $125K or w/ REAL ESTATE (including additional retail rental unit) @ $625K!!

Lakeview - 3605 N. Ashland Ave. - Pizzaco’s

Casual dining restaurant with good size kitchen, 8’ hood and a cozy dining area ideal for delivery, carry-out or dine-in. Owner moving out of state; will sell name, phone # & recipes.

Size: ~800 SF Rental Rate: $2,400/Mo. Gross Price: $57,500 (Buss.) Agents: Scott/Kristen

Lakeview - 3037 N. Clark St. - Sandwich Me In Quick-service sandwich shop, with emphasis on sustainability, located on busy Clark St. New exhaust system and ample street parking.

Size: ~1,367 SF Rental Rate: $3,609.91/Mo. (NNN) Price: $40K (Business) Agent: Adam

Lincoln Park - 2476 N. Lincoln Ave. - Bar Forza

Newly remodeled sports bar and grill with divided floorplan. One side dedicated to a restaurant, while other is ideal for party room. Offers many possibilities for a re-concept.

Size: ~4,000 SF Rental Rate: $8,200/Mo. (Gross) Price: $194,500(Business) Agent: Scott

Rogers Park - 6632 N. Clark St. - Grande Noodles Neighborhood restaurant on a hard corner of busy Clark St. Fully-equipped with a large hood and dry storage area in the basement. All FF&E included. Concept easy to convert.

Size: ~1,250 SF Rental Rate: $1,800/Mo. (NNN) Price: $40K (Business) Agent: Adam Kudan Group, Inc. 156 N. Jefferson St., Ste. 101 Chicago, IL 60661

MEMBER: CRBA

4/14/15 9:12 AM

Food Industry News® May 2015

Page 45

CHICAGOLAND’S BEST LOCATIONS FOR SALE 24 HOUR VOICEMAIL

Email—nick.dibrizzi@cbexchange.com

Only From

Nick Di Brizzi 888-317-7721

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

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

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

NEW - BERWYN

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

National Tenant Location.

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

PRICE REDUCTION! Available for sale or lease.

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

Available For Sale.

CHICAGO NORTH - BELMONT & PULASKI Free standing turn-key fully equipped 2,300 SF restaurant. Seats 60/parks 10.

For Lease; $2,200 per month triple net lease R.E. Taxes $1,000 per month.

NORTHWEST SUBURBS - O’HARE

National Tenant Location Free standing restaurant 3,500 SF with drivethru, POS systems, walk in coolers, etc on 1 acre lot. Selling Real Estate-real business opportunity, call for more information.

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

Real $$$ Maker. Owner retiring.

Selling business only.

Call for more information.

NEW - HINSDALE - DUPAGE COUNTY 736 York Road Free standing 3,159 SF retail brick building on 14,068 SF lot with access to York Road and Ogden Avenue. Available For Sale

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

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

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

Available For Sale

MEMBER: CRBA

JOLIET - WILL COUNTY

MONTCLARE - BELMONT & HARLEM

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

SOUTHWEST SUBURBS-WILL COUNTY

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

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

Gourmet Burger Restaurant For Sale

Take advantage of the opportunity to own one of Chicago’s Best burger restaurants in the fastest growing segment of the food industry!

Turn key, runs itself or owner operated make more $$$$$.

Profitable and a great opportunity to start a franchise. $250,000 long term lease/options in place.

Great South Loop location.

Swanson’s Beverly Ritz Catering and Deli

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. $1,035,000 •••••••••••••••••••••••••••••

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 $1,025,000 •••••••••••••••••••••••••••••

Call Wesley at 773-671-1273

“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

GREAT BUSINESS OPPORTUNITIES, ETC.

312-589-0339

COMMERCIAL/RESIDENTIAL BUILDING

REALPOUL REALTY

Thriving 1959

business

complete

since

with

full

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

Call Bill Biros or Nancy Hotchkiss for details.

708-422-0011

BAR-TAVERN-RESTAURANT - 1 Place - in Chicago, IL Bar Tavern Restaurant in Chicago’s Jefferson Park Area / With Property $695,000 BREAKFAST-LUNCH ONLY - 2 Places - in South Subs, IL Free Standing - Business Only $125K and $350K / With Property $350,000 and $795,000 DEVELOPMENT SITES - 2 Places - in Alsip, IL 37,500 sq. ft. - Busy Main Street - (25,000 sq. ft. $450K) / Buy all 37,500 sq. ft. for $790,000 FAST FOOD - 4 Places - in Chicago, Niles, IL Property, Corner Locations, Well known / $125,000, $130,000, $215,000 and $290,000 PIZZA - 1 Place - in Chicago, IL With Property - Free Standing - Business only $125K / Buy it with property for $275,000 RESTAURANTS - 5 Places - in Arlington Hts, Gurnee, Montgomery, Antioch, IL & Hobart, IN Some with Property, with Bar, Cornet Locations / From $250,000 to $1,625,000 RESTAURANT GREEK - 1 Place - in Chicago, IL Greek Town - 3-Story with Land Across it / $5,750,000 RESTAURANT ITALIAN - 1 Place - in Elmwood Park, IL With Property - Bar - Profitable - Well Known / $995,000 PIZZA or MEXICAN FOOD - 1 Place - in Alsip, IL Operational, Newer Equipment Owned by Landlord / $1, Just pay Rent SPORTS BARS - 4 Places - in Chicago, Chicago Heights, North Chicago, Lake Barrington, IL All with Property, Well Known, Profitable / From $329,000 to $2,250,000

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

4/14/15 9:12 AM

FIN ad 3333 NE Adams.ai 4/9/2015 1:09:00 PM

Food Industry News® May 2015

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

• Located in Western burbs. Est. 30 yrs.

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

ASIAN FLARE

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

Very confidential. Call for details.

SPORTS BARS & PUBS

• Famous - 40 yrs. est. - restaurant chain.

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

SOUTH OF THE BORDER

Beef, Gyro and Pizza – S Subs – NEW • Est 30 years • 2014 Gross Sales $4,867 • Rent $4,867 • Price $225k

For Sale

MY

Pizza – Elmwood Park area • 2014 Sales $535k • Rent $2,700 • Asking $149k

CY

CMY

For More Information Contact:

K

Pizza – Oak Lawn area • 2014 Sales $650k • Rent $4,230 • Asking $175k

Hot Dog, Beef, Gyros – NW SUBS - NEW • Est. 25+ years • Sales $600/day • Asking $65k

Hotdog, Beef & Pizza – Far NW Sub • Rent $1,450 • Sales $800/Day • Asking $79k owner financing with 50k down

Philly Steak Franchise – Mall location • Net Sales $410k • Rent $6,300 • Asking $199k

Mexican Fast Casual Franchise - NW Sub – Price Reduced • 2014 Sales $700k • Rent $8,200 • Asking $135k

Pizzeria – Lincoln Park • 2014 sales $620k • Rent $5,600 • Asking $175k • Owner Financing with 100k down

5,800 sf free-standing bar and restaurant facility with additional space for private meetins or banquets. Bar area and dining built out and ready to go. Second floor apartment on-site for residential use by owner/operator. 2-story building on approximately 1/2 acre corner lot with ample parking. Current trade fixtures such as pianos and bar equipment negotiable with purchase. $225,000

Restaurant & Bar – Fully equipped – M South Sub Y • 8,500 SQFT • Seats 380 CM • Key $ $100k • Rent $16NNN

Auntie Annies Pretzels – WI - NEW • Wal-Mart location • Asking $99k

Vietnamese Restaurant – Rockford – NEW • Sales $500/day • Rent $3,429 • Asking $39k

Bar / Restaurant Facility

C

Justin Ferrill 309-642-1009

jferrill@cbcworldwide.com

HONIG-BELL

www.cbchonigbell.com

FIXED BOWL SPIRAL MIXER

CHICAGO-ROGERS PARK

Neighborhood Tavern on corner of busy Touhy Ave. 110 LB CAPACITY Sale of business and property with 7 stores.

LOISELET/GROUPE BONGARD Tavern & food license.

NEW! R.E., Biz and FF&E $8,700 OBO $879,995 CALL TED Jeff Bernard - REIS, Inc. 312-464-0100 FIN ad 4606 N Prospect.ai 12/10/2014 1:08:23 PM 847-942-7675 or thecook@icloud.com bernard.ja@gmail.com

Tavern and Grill –Lincoln Square $89k – Owner Financing Franchise Resales • Subways • Cold Stone Creameries • Red Mango • Papa Johns • Moe’s SW Grill • Charley’s Grilled Subs

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

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

REST/BAR/BANQUETS

PEORIA HEIGHTS

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

4606 N. Prospect

For Sale

JUST LISTED

PANCAKE HOUSES AVAILABLE

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

Asking upper $300’s. Call for details!

• Chicago location. 3,000 sq. ft.

Seats 120. Long term, favorable lease.

Asking $99,000 OBO.

Thinking of Buying or Selling?

Call John Moauro!

Ambassador

9999 West 143rd Street Orland Park, IL 60462

RESTAURANT EXCHANGE Y

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

CM

MY

CY

CMY

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

Call Doug at 312.804.1900

For More Information Contact:

K

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

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

Expand your empire here!

Broker/Appraiser Always Confidential

may 41-48.indd 46

True turn-key opportunity to own an upscale full-service restaurant and bar. All equipment is owned-no leases to assume. High end finishes, first class kitchen. All staff and management staying on with new owner.

The building features a full second floor for private group events, parties, and lease out.

Upstairs features walk-out patio, bar and beautiful sitting areas. Rare chance to own in area’s prominent dining/shopping arena. $895,000

M

Chicago: Bar/Grill in River North. 2200 square feet and very low rent ($7200/month).

Long lease. Recent complete renovation.

Late liquor license.

(708) 361-1150

Restaurant Business & Building

C

MEMBER: CRBA

• Sports bar, free standing bldg, 7,000 sq. ft. plus, located on 2 acres. Great volume. Wellestablished. Business only. Asking Upper 3Ks. Property available.

MEMBER: CRBA

RESTAURANT W/ BANQUETS

Rosati’s Pizzeria – Far SW Subs – NEW • 2014 Gross Sales: $489k • Rent $2,489 • Price $279k

3333 NE Adams

MEMBER: CRBA

ITALIAN BISTRO

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

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

Business only.

PEORIA

MEMBER: CRBA

BUSINESS OPPORTUNITIES

Justin Ferrill 309-642-1009

jferrill@cbcworldwide.com

HONIG-BELL

www.cbchonigbell.com

FOR SALE - 2 BARS & PROPERTIES

#1 Located Northwest side, Chicago.

Established business, turn-key ready.

Sits on 2 full lots. Has rental incomes.

Bar & Property for $650,000 FIRM.

#2 Located in Harwood Heights.

Turn-key ready, sits on 2+ full lots, has rental incomes. Good clientele.

Gambling machines coming soon to village. $650,000 FIRM.

MUST BE PRE-QUALIFIED WITH FUNDS AVAILABLE CALL JOHN 773-589-2808

TURN KEY REST/BAR NW CHICAGO

30 YRS IN BUS. PRK LOT 2,500 SQ FT BLDG 9500 SQ FT PROP. BUS/FFE/CORP/LIC/LEASE FOR SALE 249K BUS W PROP FOR SALE 799K OWNER FIN POSS

773-848-1078

4/14/15 9:16 AM

MEMBER: CRBA

Page 46

CHICAGO’S LEADING CRAFT BEER DISTRIBUTOR

With A Catalog Of The Most Popular, Highly-Rated Craft Beers Available

CRAFT BEER BUYING GUIDE Emmett’s Brewing Company Victory Pale Ale - 95

90+ List Abita Brewing Company Wrought Iron IPA - 91 Angry Orchard Hard Cider Iceman – 90 The Muse – 96 Boston Beer Company New World Tripel - 96 Stony Brook Red - 96 Tetravis – 96 Rebel Rouser – 95 Boulevard Brewing Company 80 acre - 96 Pop Up - 93 Single Wide - 93 Dark Truth - 99 Long Strange Tripel - 97 Tank 7 - 99 Brickstone Brewery APA - 93 Dogfish Head Craft Brewery Dogfish 60 Minute - 98 Dogfish 90 Minute - 100 Burton Baton - 99 Indian Brown - 98 Namaste - 93 Palo Santo Marron - 99 Punkin - 90 Raison D ‘Etre- 96

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

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

Vermont Hard Cider Compay Woodchuck Reserve Barrel Select - 93

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

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

Let us show you how to use craft beer to increase your sales, profits, check averages and customer loyalty!

For more information, contact your Chicago Beverage Systems sales rep, or call

(773) 826-4100

Follow us on twitter! @ChiBetterBeer Visit www.beerline.com to place an order today! For more information visit http://www.chicagobeveragesystems.org/

Chicago Beverage Systems, LLC

441 N. Kilbourn Ave I Chicago, IL 60624 www.beerline.com

may 41-48.indd 48

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Food Industry News® May 2015

Page 41

DIRECTORY ACCOUNTANTS BDO (Formerly SS&G) ___________________________847-824-4006 Baker Tilly _____________________________________312-729-8100 ACCOUNTING FIRMS Plante Moran __________________________________312-207-1040 ADVERTISING Food Industry News _____________________________847-699-3300 AIR FILTERS-SALES & SERVICE Olympia Maintenance _______________ Page 36 _____708-344-0344 Averus ________________________________________800-393-8287 ALARM SYSTEMS Keyth Security Technologies _______________________847-433-0000 ARCHITECTS Sarfatty Associates _________________ Page 34 _____847-920-1100 Dearborn Architects _____________________________312-939-3838 ASIAN FOOD PRODUCTS Kikkoman Sales USA ____________________________630-954-1244 ASSOCIATIONS Illinois Restaurant Association ________ Page 40 _____312-787-4000 ATM MACHINES Meirtran ATM______________________ Page 35 _____800-382-5737 ATTORNEYS The Jenkins Law Group _____________ Page 12 _____312-726-0666 Dregerlaw _____________________________________312-322-0955 Scharf Banks Marmor ____________________________312-662-4897 Tabahi Law ____________________________________847-260-8182 AUCTIONEERS Bob King Auctions__________________ Page 40 _____847-458-0500 AWARDS Classic Design Awards ___________________________847-470-0855 AWNINGS & CANOPYS Chesterfield Awnings _______________ Page 21 _____312-666-0400 BAKERS-WHOLESALE Gerhard’s European Desserts ________ Page 13 _____847-234-0023 Gonnella Baking Co ________________ Page 17 _____312-733-2020 IL Mulino di Valenzano Bakery ________ Page 15 _____773-934-1625 Zapp’s Dancing Grains ______________ Page 03 _____847-834-0479 Eli’s Cheesecakes_______________________________773-736-3417 JR Dessert Bakery ______________________________773-465-6733 Milano Baking _________________________________800-495-BUNS BAKERY EQUIPMENT Leach Food Equipment Dist __________ Page 14 _____815-712-7707 BAKERY EQUIPMENT-NEW & USED Bake Tech _____________________________________847-357-9303 BAKERY EQUIPMENT-SERVICE & REPAIR Bake Tech _____________________________________847-357-9303 BAKERY-PRODUCTS Instantwhip Chicago ________________ Page 25 _____800-933-2500 BAKLAVA Libanais Sweets ________________________________847-329-5060 BANKING Ridgestone Bank __________________ Page 08 _____847-805-9520 BANNERS & POSTERS Accurate Printing _______________________________708-824-0058 BAR & NIGHTCLUB SECURITY Extrity LLC _______________________ Page 18 _____773-501-3203 BAR SPOTTING/HOSPITALITY SECURITY Petritis Group Inc IL Lic 117001002 _________________847-705-6619 BAR STOOLS Chicago Booth ____________________ Page 20 _____773-378-8400 Richardson Seating-Fse. Division ___________________312-829-4040 Waco Manufacturing _____________________________312-733-0054 BAR SUPPLIES Ramar Supply Co __________________ Page 32 _____708-233-0808 BASSET TRAINER CERTIFICATION CPB Consulting ___________________ Page 36 _____877-884-0277 BATCH FREEZERS Kool Technologies __________________ Page 24 _____630-483-2256 BEER DISTRIBUTORS Chicago Beverage Systems __________ Page 48 _____773-826-4100 Louis Glunz Beer __________________ Page 35 _____847-676-9500 BENEFITS-EMPLOYEE BenefitMall ____________________________________630-320-1417 BEVERAGES Lifestyle Beverages _____________________________630-941-7000 BLOODY MARY MIX SuckerPunch Gourmet ______________ Page 10 _____312-560-2215 BOOTHS Chicago Booth ____________________ Page 20 _____773-378-8400 Waco Manufacturing _____________________________312-733-0054 BOOTHS-UPHOLSTERERS Chicago Booth ____________________ Page 20 _____773-378-8400 BREAD & ROLLS Gonnella Baking Co ________________ Page 17 _____312-733-2020 IL Mulino di Valenzano Bakery ________ Page 15 _____773-934-1625 Zapp’s Dancing Grains ______________ Page 03 _____847-834-0479 BURGLAR ALARM SYSTEMS Keyth Security Technologies _______________________847-433-0000 BURRITO’S-GOURMET Mame’s Burrito’s ___________________ Page 20 _____303-722-7222

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BUTTER-CLARIFIED Danish Maid Butter Co ______________ Page 10 _____773-731-8787 BUTTER-PREPORTIONED-WHIPPED Danish Maid Butter Co ______________ Page 10 _____773-731-8787 CABLE TV-SALES & INSTALLATION All Internet Now ________________________________312-335-9495 Prime Time Sports ______________________________847-637-3500 CAMERA & VIDEO SYSTEMS Keyth Security Technologies _______________________847-433-0000 CARPET, RUG & UPHOLSTERY CLEANING Sexton Complete Care ______________ Page 21 _____847-827-1188 CASH & CARRY OUTLETS GFS Marketplace _______________________________800-968-6361 CASH REGISTERS & SUPPLIES Schmaus Cash Register & POS ____________________847-675-6066 CATERING-VEHICLES DCI Central _______________________ Page 21 _____800-468-7478 CEILING CLEANING Chicago Ceiling Care ____________________________708-233-6900 CHAIRS-COMMERCIAL Chicago Booth ____________________ Page 20 _____773-378-8400 Clear Chair Store __________________ Page 31 _____773-253-4883 John Manson & Associates________________________773-278-8260 Richardson Seating-Fse. Division ___________________312-829-4040 Waco Manufacturing _____________________________312-733-0054 CHARCOAL Charcoal Supply Company ________________________312-642-5538 CHEESE-WHOLESALE Wiscon Corporation _____________________________708-450-0074 CHEESECAKES Eli’s Cheesecakes_______________________________773-736-3417 CHEMICALS Lee’s Chemical Solutions _________________________844-550-5337 CHICKEN-PROGRAMS FSI/Foodservice Solutions ________________________847-719-6088 CHILI Captain Ken’s Foods________________ Page 20 _____800-510-3811 CHORIZO Quay Corp _______________________ Page 06 _____847-676-4233 CIGARS Pacific Cigar Company ______________ Page 40 _____630-972-1189 CLASSIFIED ADVERTISING Food Industry News _____________________________847-699-3300 CLEANING PRODUCTS SuperClean ____________________________________847-361-0289 CO-PACKERS T F Processors _________________________________847-709-2600 COFFEE Farmer Brothers Coffee __________________________312-437-1818 COFFEE & TEA Chicago Coffees & Teas __________________________773-252-7000 COFFEE HOUSE PRODUCTS Chicago Coffees & Teas __________________________773-252-7000 COFFEE ROASTERS Tec Foods ________________________ Page 05 _____773-638-5310 COFFEE-GOURMET & SPECIALTY Chicago Coffees & Teas __________________________773-252-7000 COLD STORAGE Perishable Distribution Solutions ___________________888-491-1641 CONCESSION EQUIPMENT & SUPPLIES Gold Medal Products ____________________________800-767-5352 CONSULTING & DESIGN A D E Foodservice Equipment _____________________630-628-0811 CORNED BEEF-FRESH Vienna Beef ______________________ Page 34 _____773-278-7800 EX-Cel Corned Beef _____________________________312-666-2535 CORPORATE GIFTS Vienna Beef ______________________ Page 34 _____773-278-7800 CUSTOM PLASTIC CUPS J & C Enterprises _______________________________708-476-5523 DAIRY-PRODUCTS Instantwhip Chicago ________________ Page 25 _____800-933-2500 Quay Corp _______________________ Page 06 _____847-676-4233 DECOR & DESIGN Zap Props ________________________ Page 12 _____773-376-2278 DELIVERY SERVICE Chicago Messenger Service __________ Page 11 _____312-666-6800 DELIVERY-VEHICLES DCI Central _______________________ Page 21 _____800-468-7478 DESSERTS Algelato Chicago___________________ Page 32 _____847-455-5355 Gerhard’s European Desserts ________ Page 13 _____847-234-0023 DIRECT MAIL PROGRAMS Food Industry News _____________________________847-699-3300 DIRECTV BKS Enterprises ________________________________ 847-352-1118 Prime Time Sports ______________________________847-637-3500 DISHWASHER-LEASING & RENTAL Cintas Corporation ______________________________630-543-3666 Lee’s Chemical Solutions _________________________844-550-5337

DISTRIBUTOR SALES REPS Jeff Goworowski ________________________________ 312-738-1111 DUCT CLEANING Enviromatic Corp of America _________ Page 30 _____847-729-8000 Olympia Maintenance _______________ Page 36 _____708-344-0344 Averus ________________________________________800-393-8287 ELECTRICAL REPAIR & MAINTENANCE Mackay Heating & Mechanical ________ Page 20 _____847-381-0448 ENERGY BROKER (ELECTRIC & GAS) LessThanComEd.com ___________________________847-846-9823 ERP SOFTWARE-FOR DISTRIBUTORS TopshelfDS ____________________________________770-883-7441 ETHNIC FOODS Kikkoman Sales USA ____________________________630-954-1244 FACILITY MAINTENANCE CLM Midwest _____________________ Page 06 _____708-456-7777 FAUCETS Faucet Shoppe The ________________ Page 29 _____773-478-3890 FILTERS-EXHAUST SYSTEMS Olympia Maintenance _______________ Page 36 _____708-344-0344 Averus ________________________________________800-393-8287 FIRE ALARM REPAIR & TESTING Valley Fire Protection ____________________________630-761-3168 FIRE SUPRESSION SYSTEMS Averus ________________________________________800-393-8287 Foster & Son Fire Extinguishers ____________________708-233-9505 Fox Valley Fire & Safety __________________________847-695-5990 FIRE-ALARM SYSTEMS Keyth Security Technologies _______________________847-433-0000 FIRE-EXTINGUISHERS Averus ________________________________________800-393-8287 Foster & Son Fire Extinguishers ____________________708-233-9505 Henrichsen Fire & Safety Equip ____________________800-373-9714 FIRST AID-EQUIPMENT & SUPPLIES Affirmed Medical Service _________________________847-322-9185 FLOOR MAINTENANCE Sexton Complete Care ______________ Page 21 _____847-827-1188 FLOORS-SALES & REPAIRS Customcrete LLC _______________________________847-651-9699 FOOD BROKERS Lazza Food Service Brokerage_____________________847-322-8893 FOOD DISTRIBUTORS Christ Panos Foods ________________ Page 37 _____312-421-6100 Devanco Foods____________________ Page 04 _____847-228-7070 Kronos Foods _____________________ Page 16 _____800-621-0099 Tec Foods Inc _____________________ Page 05 _____773-638-5310 Anichini Brothers________________________________312-644-8004 Artisan Specialty Foods __________________________708-762-5238 Kingdom Farms_________________________________312-226-4456 Market Produce ________________________________312-666-3106 FOOD EQUIPMENT Bob King Auctions__________________ Page 40 _____847-458-0500 Gold Medal Products ____________________________800-767-5352 FOOD PRODUCTS Mame’s Burrito’s ___________________ Page 20 _____303-722-7222 Riverside Foods ___________________ Page 19 _____800-678-4511 Soupbase.com ____________________ Page 24 _____216-381-9916 Tec Foods Inc _____________________ Page 05 _____773-638-5310 GFS Marketplace _______________________________800-968-6361 Grecian Delight _________________________________847-364-1010 FOOD PRODUCTS-PREPARED Captain Ken’s Foods________________ Page 20 _____800-510-3811 FOOD SAFETY TRAINING Northland Laboratories ______________ Page 32 _____800-261-7465 FOOD-DISTRIBUTION SOFTWARE TopshelfDS ____________________________________770-883-7441 FOOD-PRODUCTION SOFTWARE TopshelfDS ____________________________________770-883-7441 FOODSERVICE EQUIPMENT Leach Food Equipment Dist __________ Page 14 _____815-712-7707 March Quality Used & New Equip______ Page 11 _____800-210-5895 Thunderbird Food Machinery _________ Page 22 _____866-451-1668 Zepole Restaurant Supply ___________ Page 23 _____630-783-1239 Losurdo Inc ____________________________________630-833-2828 FOODSERVICE EQUIPMENT-REPAIR Mackay Heating & Mechanical ________ Page 20 _____847-381-0448 Bake Tech _____________________________________847-357-9303 CSI - Coker Service Inc __________________________888-908-5600 Cobblestone Ovens _____________________________847-635-0172 FOODSERVICE- LAYOUT & DESIGN Sarfatty Associates _________________ Page 34 _____847-920-1100 A D E Foodservice Equipment _____________________630-628-0811 Losurdo Inc ____________________________________630-833-2828 FOODSERVICE-EQUIPMENT PARTS CSI - Coker Service Inc __________________________888-908-5600 Cobblestone Ovens _____________________________847-635-0172 FOODSERVICE-SUPPLIES Ramar Supply Co __________________ Page 32 _____708-233-0808 GFS Marketplace _______________________________800-968-6361

FREEZER & REF TRAILER RENTAL/LEASING Black Star Kitchens & Commissaries ________________847-350-9774 FREEZERS-ALL TYPES Custom Cooler & Freezer ____________ Page 08 _____630-879-3131 FRYERS FSI/Foodservice Solutions ________________________847-719-6088 FURNITURE-COMMERCIAL Richardson Seating-Fse. Division ___________________312-829-4040 GASKET REPLACEMENT SERVICE Hands on Gaskets & Hardware ____________________708-641-7007 GELATO Algelato Chicago___________________ Page 32 _____847-455-5355 Palazzolo’s Artisan Dairy ____________ Page 15 ___ 800-4GE-LATO GELATO EQUIPMENT & SUPPLIES Kool Technologies __________________ Page 24 _____630-483-2256 Palazzolo’s Artisan Dairy ____________ Page 15 ___ 800-4GE-LATO GIARDINERA V Formusa Company ____________________________312-421-0485 GLYCOL REFRIGERATION SYSTEM & REPAIR Mackay Heating & Mechanical ________ Page 20 _____847-381-0448 GOURMET-FOOD PRODUCTS Artisan Specialty Foods __________________________708-762-5238 Market Produce ________________________________312-666-3106 Viola Imports ___________________________________847-690-0790 GREASE REMOVAL SERVICE Hopkins Grease Company ________________________877-404-7327 Kaluzny Bros Inc ________________________________815-744-1453 GREASE TRAP PUMPING SERVICE Tierra Environmental________________ Page 18 _____888-551-1998 Hopkins Grease Company ________________________877-404-7327 Kaluzny Bros Inc ________________________________815-744-1453 GREASE-EXHAUST CLEANING Enviromatic Corp of America _________ Page 30 _____847-729-8000 Olympia Maintenance _______________ Page 36 _____708-344-0344 Averus ________________________________________800-393-8287 GREEK FOOD PRODUCTS Kronos Foods _____________________ Page 16 _____800-621-0099 Olympia Foods ____________________ Page 29 _____773-735-2250 GYROS Devanco Foods____________________ Page 04 _____847-228-7070 Kronos Foods _____________________ Page 16 _____800-621-0099 Olympia Foods ____________________ Page 29 _____773-735-2250 H/R-HUMAN RESOURCE SERVICES BenefitMall ____________________________________630-320-1417 HAMBURGER PATTY MANUFACTURER Devanco Foods____________________ Page 04 _____847-228-7070 HAMBURGERS -FRESH & FROZEN Allen Brothers 1893 ________________ Page 10 _____773-890-5100 HEATING & AIR CONDITIONER SERVICE & REP Mackay Heating & Mechanical ________ Page 20 _____847-381-0448 Mechanical 24__________________________________847-987-9738 HOOD & EXHAUST-CLEANING Enviromatic Corp of America _________ Page 30 _____847-729-8000 Olympia Maintenance _______________ Page 36 _____708-344-0344 Automated Cleaning (Foster & Son) ________________708-233-9505 Averus ________________________________________800-393-8287 HOOD & EXHAUST-SYSTEMS Belvin/J&F Sheet Metal Co ________________________312-666-5222 HOOD SYSTEMS-FIRE Averus ________________________________________800-393-8287 Henrichsen Fire & Safety Equip ____________________800-373-9714 HOT DOGS Red Hot Chicago __________________ Page 25 _____800-249-5226 Vienna Beef ______________________ Page 34 _____773-278-7800 Crawford Sausage ______________________________773-277-3095 ICE CREAM Algelato Chicago___________________ Page 32 _____847-455-5355 Chocolate Shoppe Ice Cream _________ Page 11 _____608-221-8640 Fox Valley Farms __________________ Page 08 _____630-231-3005 Homer’s Gourmet Ice Cream _________ Page 16 _____847-251-0477 Instantwhip Chicago ________________ Page 25 _____800-933-2500 Palazzolo’s Artisan Dairy ____________ Page 15 ___ 800-4GE-LATO Nestle Ice Cream Company _______________________800-531-2663 ICE CREAM-EQUIPMENT & SUPPLY Kool Technologies __________________ Page 24 _____630-483-2256 ICE MACHINE REPAIR & SANITIZING Major Appliance Service __________________________708-447-4100 ICE MACHINES-SALES-RENTAL OR LEASING Empire Cooler Service ______________ Page 28 _____312-733-3900 Mechanical 24__________________________________847-987-9738 ICE-MAKING EQUIPMENT/REPAIR & SERVICE Mackay Heating & Mechanical ________ Page 20 _____847-381-0448 ICE-SCULPTURE AAA Nadeau’s Ice Sculptures ______________________708-366-3333 INSURANCE Heil & Kay Insurance Agency _________ Page 22 _____847-259-1421 Jos Cacciatore & Company __________ Page 27 _____312-259-8200 Northern Illinois Insurance ___________ Page 35 _____815-226-9353 Caro Insurance Services__________________________708-745-5031 Clermont Specialty Managers ______________________800-504-7012

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Page 42 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 35 _____815-226-9353 Clermont Specialty Managers ______________________800-504-7012 Farmers Insurance-Mark Holihan ___________________847-823-6800 INSURANCE-INDUSTRIAL & COMMERCIAL Jos Cacciatore & Company __________ Page 31 _____312-264-6055 INTERIOR DESIGNERS Sarfatty Associates _________________ Page 34 _____847-920-1100 INTERNET ACCESS All Internet Now ________________________________312-335-9495 INTERNET ADVERTISING Food Industry News _____________________________847-699-3300 INVENTORY CONTROL Sculpture Hospitality ________________ Page 27 _____773-454-1300 ITALIAN BEEF Authentic Brands __________________ Page 39 _____708-749-5430 Devanco Foods____________________ Page 04 _____847-228-7070 Red Hot Chicago __________________ Page 25 _____800-249-5226 Serrelli’s Foods ____________________ Page 08 ____ 877-385-BEEF ITALIAN FOOD SPECIALTIES E Formella & Sons _________________ Page 33 _____630-873-3208 ITALIAN SAUSAGE Devanco Foods____________________ Page 04 _____847-228-7070 Anichini Brothers________________________________312-644-8004 JANITOR-SUPPLIES Ramar Supply Co __________________ Page 32 _____708-233-0808 JAPANESE-FOOD PRODUCTS Kikkoman Sales USA ____________________________630-954-1244 JUICERS-FRUIT & VEGETABLES Berkel Midwest _________________________________800-921-9151 KID’S ACTIVITIES WikkiStix _________________________ Page 12 _____800-869-4554 KITCHEN-EXHAUST SYSTEMS/CLEANING Enviromatic Corp of America _________ Page 30 _____847-729-8000 Olympia Maintenance _______________ Page 36 _____708-344-0344 Averus ________________________________________800-393-8287 KNIFE-SHARPENING SERVICE Cozzini Inc ____________________________________888-846-7785 Maestranzi Brothers _____________________________708-867-7323 LAMB-WHOLESALE Allen Brothers 1893 ________________ Page 10 _____773-890-5100 LANDSCAPING CLM Midwest _____________________ Page 06 _____708-456-7777 LAW FIRMS Dregerlaw _____________________________________312-322-0955 LINEN SUPPLY & RENTAL SERVICE Cosmopolitan Textile _____________________________773-254-6100 Mickey’s Linen _________________________________773-545-7211 Party Linens by DeNormandie _____________________773-731-9281 Valley Linen Supply______________________________630-897-4474 LIQUOR LIABILITY/AUTO/UMBRELLA Northern Illinois Insurance ___________ Page 35 _____815-226-9353 LIQUOR-WHOLESALE Peerless Liquors ________________________________773-378-3908 LOCKSMITH & SAFES Keyth Security Technologies _______________________847-433-0000 LOGISTICS COMPANIES Perishable Distribution Solutions ___________________888-491-1641 MAILING LISTS Foodservice Database Company ______ Page 38 _____773-745-9400 MANUFACTURERS REPRESENTATIVES Pro Line Distribution ________________ Page 09 _____630-495-9896 MEAT PROCESSING EQUIP SALES & SERVICE Berkel Midwest _________________________________800-921-9151 MEAT-SMOKED Nueske Applewood Smoked Meats _________________800-382-2266 MEAT-WHOLESALE Allen Brothers 1893 ________________ Page 10 _____773-890-5100 Devanco Foods____________________ Page 04 _____847-228-7070 Anichini Brothers________________________________312-644-8004 Buedel Fine Meats & Provisions ____________________708-496-3500 Kingdom Farms_________________________________312-226-4456 R Whittingham & Son Meats_______________________708-371-1650 MEDICAL SUPPLIES Affirmed Medical Service _________________________847-322-9185 MENUS-CUSTOM PRINTED Accurate Printing _______________________________708-824-0058 MICRO BEERS Chicago Beverage Systems __________ Page 48 _____773-826-4100 MILK Instantwhip Chicago ________________ Page 25 _____800-933-2500 MYSTERY SHOPPING/HOSPITALITY SECURITY Petritis Group Inc IL Lic 117001002 _________________847-705-6619 NACHO-EQUIPMENT & SUPPLIES Gold Medal Products ____________________________800-767-5352 NAME-PLATES & TAGS Classic Design Awards ___________________________847-470-0855

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TO PLACE CLASSIFIEDS, CALL 847-699-3300 OIL & SHORTENING Columbus Vegetable Oils ____________ Page 02 _____773-265-6500 OIL FILTRATION DEVICES Vito AG _______________________________________847-859-0398 OILS & FATS-COOKING Columbus Vegetable Oils ____________ Page 02 _____773-265-6500 OILS & VINEGAR Pastorelli Foods ___________________ Page 30 ___800-SOS-AUCY OILS-COOKING/BULK Columbus Vegetable Oils ____________ Page 02 _____773-265-6500 Salad Oils International Corp ______________________773-261-0500 OLIVE OILS Columbus Vegetable Oils ____________ Page 02 _____773-265-6500 Salad Oils international Corp ______________________773-261-0500 ORGANIC FOODS Pastorelli Foods ___________________ Page 30 ___800-SOS-AUCY OUTDOOR FURNITURE John Manson & Associates________________________773-278-8260 OVEN REPAIR & MAINTENANCE Mackay Heating & Mechanical ________ Page 20 _____847-381-0448 OVENS-SALES & SERVICE Cobblestone Ovens _____________________________847-635-0172 PACKAGING Sunshine Supply Company___________ Page 22 _____773-927-2828 PAINTING & HANDYMAN SERVICES Schubert Painting _______________________________847-606-9660 PANCAKE-BATTER & MIX Tec Foods Inc _____________________ Page 05 _____773-638-5310 PAPER-PRODUCTS Ramar Supply Co __________________ Page 32 _____708-233-0808 PARTY-FAVORS & SUPPLIES Ramar Supply Co __________________ Page 32 _____708-233-0808 PASTA-FRESH AND FROZEN Pastafresh Home Made Pasta _____________________773-745-5888 PASTA-GLUTEN FREE Leo’s Gluten-Free _______________________________847-233-9211 PASTRIES-WHOLESALE Gerhard’s European Desserts ________ Page 13 _____847-234-0023 PATIO HEATERS TNG Industries _________________________________708-449-1100 PATTY MACHINES/FOOD FORMERS Berkel Midwest _________________________________800-921-9151 PAYROLL SERVICE Payville Usa The Hero’s of Payroll _____ Page 26 _____630-366-2600 BenefitMall ____________________________________630-320-1417 PEANUTS Mellos Snacks_____________________ Page 32 _____773-772-8911 PEST CONTROL/PEST ELIMINATION Mc Cloud Services _________________ Page 28 _____800-332-7805 Presto X Pest Control ____________________________888-627-5772 PHONE & VOIP SERVICES All Internet Now ________________________________312-335-9495 PHONE SYSTEMS Keyth Security Technologies _______________________847-433-0000 PICKLES SuckerPunch Gourmet ______________ Page 10 _____312-560-2215 PICKLES & RELISH Vienna Beef ______________________ Page 34 _____773-278-7800 PIZZA OVEN RENTAL Chicago’s Own Mobile Pizza Co ____________________708-305-0236 PIZZA SUPPLY DISTRIBUTORS Anichini Brothers________________________________312-644-8004 PLAQUES Classic Design Awards ___________________________847-470-0855 PLUMBING SERVICES Drip Drop Plumbing______________________________630-412-1179 PLUMBING SUPPLIES Faucet Shoppe The ________________ Page 29 _____773-478-3890 POINT OF SALE SUPPLIES Western Business Systems __________ Page 24 _____773-878-7200 Schmaus Cash Register & POS ____________________847-675-6066 POINT OF SALE SYSTEMS Western Business Systems __________ Page 24 _____773-878-7200 Alpha POS Services _____________________________630-690-2870 Retail Control Solutions __________________________630-521-9900 Schmaus Cash Register & POS ____________________847-675-6066 TEEPOS Torres Electronic Equip ___________________773-862-9181 POLISH SAUSAGE Harczak Sausage Company __________ Page 27 _____773-631-8400 POPCORN Mellos Snacks_____________________ Page 32 _____773-772-8911 POPCORN-EQUIPMENT & SUPPLIES Gold Medal Products ____________________________800-767-5352 POULTRY Kingdom Farms_________________________________312-226-4456 PRESSURE WASHING Olympia Maintenance _______________ Page 36 _____708-344-0344 PRINTING-CUSTOM ITEMS Accurate Printing _______________________________708-824-0058 PRIVATE LABEL FOOD MANUFACTURERS T F Processors _________________________________847-709-2600

Food Industry News® May 2015

PRODUCE DISTRIBUTORS Premier Produce ________________________________847-678-0780 PRODUCE-WHOLESALE Market Produce ________________________________312-666-3106 PUBLISHING Food Industry News _____________________________847-699-3300 RE-UPHOLSTERY Chicago Booth ____________________ Page 20 _____773-378-8400 REFRIGERATED TRAILER RENTAL/LEASING Black Star Kitchens & Commissaries ________________847-350-9774 REFRIGERATION EQUIP SERVICE & REPAIR Lee’s Foodservice Parts & Repair _____ Page 16 _____800-728-1102 Mackay Heating & Mechanical ________ Page 20 _____847-381-0448 Accu-Tech _____________________________________847-658-8440 CSI - Coker Service Inc __________________________888-908-5600 Mechanical 24__________________________________847-987-9738 REFRIGERATION EQUIPMENT Pro Line Distribution ________________ Page 09 _____630-495-9896 REFRIGERATION-EQUIP/COMMERCIAL Custom Cooler & Freezer ____________ Page 08 _____630-879-3131 RESTAURANT EQUIPMENT FSI/Foodservice Solutions ________________________847-719-6088 Losurdo Inc ____________________________________630-833-2828 RESTAURANT EQUIPMENT & SUPPLIES C & R Restaurant Service ____________ Page 13 _____312-850-1818 Custom Cooler & Freezer ____________ Page 08 _____630-879-3131 Gatorchef.com ____________________ Page 26 ___ 888-94G-ATOR Olympic Store Fixtures ______________ Page 36 _____773-585-3755 Ramar Supply Co __________________ Page 32 _____708-233-0808 Zepole Restaurant Supply ___________ Page 23 _____630-783-1239 Berkel Midwest _________________________________800-921-9151 RESTAURANT EQUIPMENT REPAIR SERVICE Lee’s Foodservice Parts & Repair _____ Page 16 _____800-728-1102 Mackay Heating & Mechanical ________ Page 20 _____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 Hobart Corporation ______________________________847-631-0070 Major Appliance Service __________________________708-447-4100 Mechanical 24__________________________________847-987-9738 RESTAURANT EQUIPMENT-NEW & USED Bob King Auctions__________________ Page 40 _____847-458-0500 March Quality Used & New Equip______ Page 11 _____800-210-5895 RESTAURANT REAL ESTATE SALES John Moauro/Realty Executives ____________________708-361-1150 Kudan Group Inc________________________________312-575-0480 Nick Dibrizzi/Coldwell Banker ______________________708-562-9328 Pontarelli & Company ____________________________847-778-3571 RESTAURANT-DESIGNERS Sarfatty Associates _________________ Page 34 _____847-920-1100 A D E Foodservice Equipment _____________________630-628-0811 Losurdo Inc ____________________________________630-833-2828 RESTAURANTS La Scarola Restaurant ___________________________312-243-1740 Pita Inn Restaurants _____________________________847-677-0211 SALAD-DRESSINGS & OILS Columbus Vegetable Oils ____________ Page 02 _____773-265-6500 Tec Foods Inc _____________________ Page 05 _____773-638-5310 SANITATION TRAINING Illinois Restaurant Association ________ Page 40 _____312-787-4000 Food Industry Training ___________________________630-690-3818 SATELLITE TV SYSTEMS Prime Time Sports ______________________________847-637-3500 SAUSAGE Red Hot Chicago __________________ Page 25 _____800-249-5226 Vienna Beef ______________________ Page 34 _____773-278-7800 Anichini Brothers________________________________312-644-8004 Crawford Sausage ______________________________773-277-3095 SBA LOANS Ridgestone Bank __________________ Page 08 _____847-805-9520 SCALE SYSTEMS TEEPOS Torres Electronic Equip ___________________773-862-9181 SCALES Berkel Midwest _________________________________800-921-9151 SEATING Clear Chair Store __________________ Page 31 _____773-253-4883 Waco Manufacturing _____________________________312-733-0054 SEATING REPAIRS Express Seating ___________________ Page 13 _____630-985-7797 SECURITY CAMERA SYSTEMS Keyth Security Technologies _______________________847-433-0000 SECURITY PROFESSIONALS Extrity LLC _______________________ Page 18 _____773-501-3203 SECURITY SYSTEMS Keyth Security Technologies _______________________847-433-0000 SEMINARS-FOOD SAFETY Northland Laboratories ______________ Page 32 _____800-261-7465 SEWER(MAINT)-RODDING & JETTING Tierra Environmental________________ Page 18 _____888-551-1998

SHEET METAL FABRICATION C & R Restaurant Service ____________ Page 13 _____312-850-1818 SHIPPING SERVICES Perishable Distribution Solutions ___________________888-491-1641 SHORTENING Columbus Vegetable Oils ____________ Page 02 _____773-265-6500 SIGNAGE-INDOOR & OUTDOOR American Graphics _________________ Page 19 _____888-774-6270 SIGNS Classic Design Awards ___________________________847-470-0855 SILVERWARE & DINNERWARE John Manson & Associates________________________773-278-8260 SLICERS-SALES & SERVICE Berkel Midwest _________________________________800-921-9151 Maestranzi Brothers _____________________________708-867-7323 SNOW-PLOWING CLM Midwest _____________________ Page 06 _____708-456-7777 SOAPS & DETERGENTS Lee’s Chemical Solutions _________________________844-550-5337 SOCIAL MEDIA SERVICES Stick Out Social____________________ Page 33 _____312-655-9999 SOFT DRINKS PepsiAmericas _________________________________773-893-2319 SOFT SERVE-ICE CREAM/EQUIP & SUPPLIES Kool Technologies __________________ Page 24 _____630-483-2256 SOFTWARE-MEAT/SEAFOOD PRODUCTION TopshelfDS ____________________________________770-883-7441 SOFTWARE-WHOLESALE DISTRIBUTION TopshelfDS ____________________________________770-883-7441 SOUP BASES Soupbase.com ____________________ Page 24 _____216-381-9916 SOUPS Vienna Beef ______________________ Page 34 _____773-278-7800 SPA King Spa & Sauna ______________________________847-972-2540 SPICE BLENDS Famar Flavors_____________________ Page 29 _____708-926-2951 STAINLESS STEEL EQUIPMENT & REPAIR C & R Restaurant Service ____________ Page 13 _____312-850-1818 STEAKS-PORTION CONTROLLED Allen Brothers 1893 ________________ Page 10 _____773-890-5100 STEAM CLEANING Olympia Maintenance _______________ Page 36 _____708-344-0344 SUPERMARKET & DELI EQUIPMENT Leach Food Equipment Dist __________ Page 14 _____815-712-7707 SUPERMARKET- EQUIPMENT/ NEW & USED Berkel Midwest _________________________________800-921-9151 SURVEILLANCE-SYSTEMS TEEPOS Torres Electronic Equip ___________________773-862-9181 T-SHIRTS-CUSTOM PRINTED DLS Custom Embroidery _________________________847-593-5957 TABLES-ALL TYPES Chicago Booth ____________________ Page 20 _____773-378-8400 John Manson & Associates________________________773-278-8260 Waco Manufacturing _____________________________312-733-0054 TAMALES Supreme Frozen Products ________________________773-622-3777 TEA-ORGANIC WHITE Dewdrop Tea ___________________________________630-335-7806 TOFU PRODUCTS-ALL TYPES Phoenix Tofu ___________________________________773-784-2503 TOMATO PRODUCTS Pastorelli Foods ___________________ Page 30 ___800-SOS-AUCY Neil Jones Food Company ________________________800-543-4356 TRADE PUBLICATIONS Food Industry News _____________________________847-699-3300 TRADE SHOWS & EVENTS Food Marketing Institute _____________ Page 38 _____202-220-0608 TRUCK GRAPHICS American Graphics _________________ Page 19 _____888-774-6270 TRUCK-REFRIGERATED DCI Central _______________________ Page 21 _____800-468-7478 TRUCK-SALES & SERVICE DCI Central _______________________ Page 21 _____800-468-7478 Mercedes Benz of Chicago________________________312-628-4101 TRUCK-SALES NEW & USED D & S Truck Center _________________ Page 14 _____708-352-5551 Larry Roesch Ram Promaster ________ Page 47 _____630-834-8000 M & K Truck Centers________________ Page 26 _____708-638-5827 TV SALES, SERVICE & INSTALLATION BKS Enterprises ________________________________ 847-352-1118 Prime Time Sports ______________________________847-637-3500 UNIFORMS-ALL TYPES Valley Linen Supply______________________________630-897-4474 Zee’s Apparel __________________________________773-699-1300 UPHOLSTERY CLEANING Sexton Complete Care ______________ Page 21 _____847-827-1188 VALET PARKING SERVICES Start Parking Company___________________________ 847-366-2111 VEAL Allen Brothers 1893 ________________ Page 10 _____773-890-5100

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Food Industry News® May 2015

Page 43

FIN ad Trolley Barn.ai 3/10/2015 10:26:54 AM VEGAN & VEGETARIAN FOOD PRODUCTS Long Grove Specialty Foods_______________________847-574-7865 VENTILATING-SYTEMS CLEANING Enviromatic Corp of America _________ Page 30 _____847-729-8000 Olympia Maintenance _______________ Page 36 _____708-344-0344 Averus ________________________________________800-393-8287 VERTICAL BROILERS XL Manufacturing _______________________________773-271-8900 VIDEO SURVEILLANCE SYSTEMS Keyth Security Technologies _______________________847-433-0000 WALK IN COOLER, MOBILE, RENTAL/LEASING Black Star Kitchens & Commissaries ________________847-350-9774 WALK-IN COOLER REPAIR & MAINTENANCE Mackay Heating & Mechanical ________ Page 20 _____847-381-0448 WALK-IN COOLERS AND FREEZERS Custom Cooler & Freezer ____________ Page 08 _____630-879-3131 WAREWASHING PROGRAMS Lee’s Chemical Solutions _________________________844-550-5337 WATER JETTING Drip Drop Plumbing______________________________630-412-1179 WEBSITE DESIGN Americaneagle.com ________________ Page 43 _____847-699-0300 WELDING & FABRICATING KOP Ind. Welding & Fabrication _______ Page 25 _____630-930-9516 WHIPPED CREAM Instantwhip Chicago ________________ Page 25 _____800-933-2500 WILD GAME Allen Brothers 1893 ________________ Page 10 _____773-890-5100 WINE PRESERVATION/DISPENSING SYSTEMS ABetter Pour ______________________ Page 03 ___ 855-300-POUR WOOD FLOOR CLEANING & INSTALLATION Sexton Complete Care ______________ Page 21 _____847-827-1188 WORKERS COMP INSURANCE Northern Illinois Insurance ___________ Page 35 _____815-226-9353 Farmers Insurance-Mark Holihan ___________________847-823-6800 YOGURT & SOFT SERVE EQUIPMENT

Kool Technologies __________________ Page 24 _____630-483-2256

may 41-48.indd 43

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

THE TROLLEY BARN 24216 W. Lockport St., Plainfield

For Lease C

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

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

Total parking spaces for both: 25

CMY

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

K

Keith Conroy 815-347-2756 spec35@aol.com

RICK SIMPSON, BROKER, REALTOR, SFR WWW.RICKSIMPSONREALTOR.COM RSIMPSON@MALOOFREALTY.COM

309.202.8148 MEMBER: CRBA

HONIG-BELL

www.cbchonigbell.com MEMBER: CRBA

4/14/15 11:18 AM

FIN ad 22122 N Rt 29.ai 4/9/2015 1:49:57 PM

Food Industry News® May 2015

CHILLICOTHE 22122 N. Route 29

WHY BUY YOUR PROMASTER FROM ROESCH?

For Sale 5.33 acre site with softball/baseball field featuring block dug-outs, 20’ x 20’ concession/score booth with power, and a 2,400 sf building formerly housing a bar with parking in the front, and a large wrap-around deck looking out over the ball fields. Outdoor pole lights look over the perimeter of the ball field for night play. Great opportunity for new sports / dining/entertainment businesses. $189,000

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MEMBER: CRBA

MEMBER: CRBA

Entertainment Venue

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Page 47

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HONIG-BELL FIN ad 1440 N 8th St.ai 4/9/2015 1:16:59 PM

www.cbchonigbell.com

DAVE ROESCH

Front e riv Wheel Dles Hand he t Great in !

Snow

THE PROMASTER “PRO”

PEKIN

1440 N. 8th Street

For Sale Doc’s Supper Club

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Excellent restaurant and bar currently operating as Doc’s Supper Club near downtown Pekin. Strong traffic counts and a fully updated facility, including complete interior remodel, new bar, and well-appointed commercial kitchen. With approxmiately 4,650 sf, the current bar offers a full service, granite topped lounge with a separate piano bar. Gaming license and machine leases, along with liquor and occupancy negotiable. $390,000

MEMBER: CRBA

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CM

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CMY

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For More Information Contact:

Justin Ferrill 309-642-1009

jferrill@cbcworldwide.com

MEMBER: CRBA

HONIG-BELL

www.cbchonigbell.com

FIN ad 203 S 4th St.ai 4/9/2015 1:30:13 PM

DUNLAP

203 S. 4th Street

For Sale Restaurant / Bar Building

M

Y

CM

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MEMBER: CRBA

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CMY

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Highly visible 4,200 sf building available for retail, restaurant/bar or office use.

Currently under short-term lease, this facility is available for immediate sale.

Tenant lease expires 11/15. Located on approximately 1/2 acre site, the property has ample parking and multiple entrances allow this to be used as both single tenant commercial or multi-tenant. Facility is well maintained with nice curb appeal. $249,000 For More Information Contact:

Justin Ferrill 309-642-1009

jferrill@cbcworldwide.com

200 W. Grand Ave.In Elmhurst

630-834-8000

www.roeschchryslerjeepdodge.com

We Now Have Diesels InStock Ready For Delivery!

+$650 value in exchange for Roesch advertising on door. ++ Based on 2013 sales.

HONIG-BELL

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may 41-48.indd 47

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4/14/15 9:15 AM