Food Industry News May 2016 Web Edition

FOOD INDUSTRY NEWS MAY 2016

NRA Show May 21-24th McCormick Place, Chicago

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FOOD

34 CELEBRATING

YEARS

INDUSTRY NEWS FOUNDED 1982

CHICAGOLAND’S ONLY FOOD INDUSTRY TRADE PUBLICATION SINCE 1982 DON’T MISS

Shmoozefest Wednesday, May 4, 2016 Moretti’s Edison Park, 6727 Olmstead, Chicago 5 – 8:30 PM Free Networking Event Prize Raffles • Food Samples • Cash Bar Free! No RSVP Needed. Business Card Required.

Best In The World Southside Staple Celebrates Seven Decades

A simple, straight-up place that has withstood time and competition, Bridgeport’s Ricobene’s (252 W. 26th St., Chicago) celebrates seven decades of business.

Awarded “best sandwich in the world” by USA Today sportswriter Ted Berg, Ricobene’s mouthwateringly brilliant breaded steak sandwich with red gravy has been a Chicago legend before many of their fans were born.

Started by their grandparents, the operation is now run by Sam and Rosario Ricobene and serves around 2,000 guests a day.

Even nonmeat options offer the Ricobene’s touch; Their veggie burger competes with anything on the menu, and their breaded eggplant parmesan sandwich hits the spot. Pizza at Ricobene’s is available by the slice, but pan and deep dish reign supreme. Chicagostyle wings, soups, salads, hot dogs, char-broiled hamburgers, barbecue, fish, chicken and pasta round out the comfort food that continues to dominate the southside to the delight of fans countrywide. Their legendary breaded steak sandwich is available in regular and, for the extremely hungry, king size.

DINING WITH MS. X .......................... 6 AROUND CHICAGO: .........................20 NATIONAL NEWS ............................ 30 CHEF PROFILES .................... 10, 12, 21

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MAY 2016

CARY MILLER ............................... 25 CHICAGOLAND NEWS ....................... 32 TRAVEL: UNIVERSAL STUDIOS .............26 DIRECTORY & CLASSIFIEDS ................41

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Food Industry News® May 2016

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NRA Exhibitors Please be sure to stop by and see our clients at the NRA Show this year. They care about your business and would love to meet you!

Columbus Vegetable Oils 7954 Culinary Software 5434 DCI Hot Shot Delivery Systems 1874 Devanco Foods 7970 E. Formella 7969 Eli’s Cheesecake 1425 Fontanini Meats 3201 Hoshizaki (Empire Cooler) 6213 Ice-O-Matic (APEX) 4825 Instantwhip 3248 Kingtec Mobile Refrigeration 9432 Kronos Products 7249 Olympia Food Industries 5845 Palazzalo’s Artisan Gelato 7445 POSitouch (RCS) 5615 Pretzilla (Miller Baking Co.) 7266 Red Hot Chicago 6625 Royal 1125 South Hall Stoelting (Kool Technologies) 4037 Spint (Air 1 Wireless) 8956 Sunshine Supply Company 3191 Thunderbird Equipment 3101 Vienna Beef 6625 Vito Fryfilter 5164 Walter Daniels Construction 7274 Wikki Stix Co. 1522 FOOD INDUSTRY NEWS

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Food Industry News Issue 5, May 2016 (ISSN #1082-4626) is published monthly, $49.95 for a three-year subscription, by Foodservice Publishing, 1440 Renaissance Drive, Suite 210, Park Ridge, IL 60068-1452. Periodical postage paid at Park Ridge, IL, and additional mailing offices.

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

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Food Industry News® May 2016

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Columbus Tap Offers New Tap House Experience in Chicago

Columbus Tap (200 N Columbus) is slated to open at the Fairmont Chicago, Millennium Park this spring.

Leading the culinary team is Chef Atticus Garant (DB Bistro, Fairmont Pacific Rim) with a fresh Midwest-focused menu that flirts with seasonal and regional ingredients, created to pair perfectly with the restaurant’s unique and extensive beer selection. The result is a gastropub with a neighborhood vibe and sophisticated offerings for locals and hotel guests alike.

Columbus Tap introduces a savory menu of sharable snacks, salads, sandwiches and main plates such as Rotisserie Chicken served with mashed potatoes, pan drippings and spring vegetables, Whiskey Honey Ham Hock, a Porchetta Sandwich with chimichurri, cracklings and roasted garlic mayo, and the Tap That Burger.

The beverage program at Columbus Tap focuses on varieties from Chicago and Midwestern breweries wherever possible. The General Manager is Joe Bunke.

Micro-managers sink more businesses by nitpicking, eroding employee loyalty, and wasting company resources. –INC

Roundy’s & Mariano’s Get New Leadership

Kroger has named Vice President of People Operations Michael Marx as president of its Roundy’s Supermarkets Wisconsin division and Roundy’s Executive Vice President of Operations Don Rosanova as president of its Mariano’s division. Rosanova will fill the new role immediately, while Marx’s new role will take effect next month. Both executives will work under Roundy’s CEO Bob Mariano. – Adapted from American City Business Journals

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Food Industry News® May 2016

foodindustrynews.com

Night Shift Blues

A great number of foodservice work is done during the night shift, or during work schedules that require us to work odd hours sometimes extending into the early or late evening.

This provides a huge challenge for our sleeping system, causing a myriad of personality problems from outright depression to irritability, short memory and more. Here’s a tip: You’re encountering fatigue and your body is straining with it.

A lot of what you’re going through is because of improper light exposure and activity levels. Our exposure to light sets our body temperature rhythm and controls our melatonin levels. If you work a night shift, you’re remaining active while your body thinks it’s time to sleep. it’s also tough on you and all of your fsmily, friends and contacts as you’re forced to work while everyone else is sleeping.

We have some tips for fighting “odd hours and altered schedules” on page 36; Get some rest!

DINING WITH

MS.X May 2016

BURGER KING 6701 W. Roosevelt Rd. BERWYN, IL 708-484-4144. My first choice here is always the Whopper with everything on it, an order of fries and a coke. I saw something new on the menu that I had to try too.

They now have chicken fries; original or jalapeno fl avor. They look like breaded fries but they are chicken. You get a good sized portion in a box with choice of dipping sauce. These are really a good idea and they taste great.

FRESH FARMS 8203 W. Golf Rd. NILES, IL 224-470-2060. Full service international grocery store, family owned and operated by the Svigos family. They recently took over an old Jewel store and transformed it into this stunning market. It’s absolutely gorgeous.

Highlights include a juice bar offering fresh juices prepared while you wait, a café, unbelievable seafood counter offering the freshest catch of the day and a large produce department stacked high with an abundance of the best high quality products. This is not a place that you rush in and out; they have so much to offer.

HOT “G” DOG 5009 N. Clark St. CHICAGO, IL 773-209-3360. If you’re dining here make sure you bring cash and not your credit cards. “They accept “CASH ONLY”. The menu consists of hot dogs and sausages.

They have a traditional Hot Dog, Fire Dog, Italian Sausage, Bratwurst, Vegetarian Dog, Andouille Sausage, Polish, Thüringen Smoked Sausage and a Corndog. I tried the Sante Fe Chicken Sausage. It was delicious, plus I got an order of their fresh cut fries.

JIMMY’S ISLAND GRILL 2303 N. Mayfair Rd. WAUWATOSA, WI 414837-2121. Talk to anyone in Wisconsin and they can recommend a great place to go to for a Fish Fry. This restaurant is located in the Radisson Hotel and they do a Friday Night Fish Fry. The choices are perch fillet or cod, served with tartar sauce, fries or potato pancakes and rye bread. They also have a lot of seafood appetizers which include oysters, coconut shrimp, Margaritaville shrimp and tuna sashimi.

KENOSHA TRAVEL PLAZA 1180 Burlington Rd. KENOSHA, WI 262854-5072. This is a good place to get gas, snacks and you can even pick up some fried chicken. What brought me here was my mission to find some of Vern’s cheese, which is a Wisconsin favorite. When you walk in the door to your left is a cooler stocked with this cheese. I picked up some of Vern’s jalapeno string cheese and a couple of tubs of the extra sharp cheddar. Their cheese is so creamy and delicious.

THE FIRE PIT SPORTS BAR & GRILL 1721 W. Canal St. MILWAUKEE, WI 414-847-7993. Located in the Potawatomi Casino. Work up an appetite gambling and head here for some dinner. They have a nice selection of appetizers, sandwiches and entrees. We got two sandwiches and shared; the prime rib sandwich which was so tender and juicy with fries and the Pit Burger which was a burger topped with slices of prime rib, bacon, A1 sauce, cheese and instead of fries we got cole slaw.

THE HAT 1604 W. North Ave. CHICAGO, IL 773-342-5000. Chicago Street Food and an abundance of it! Gyros, beef, sausage, chicken, salads, burgers, tamales, rib tips, hot dogs and more. I got a Maxwell Street polish; it was big and fat, with mustard, grilled onions & hot peppers. The chargrilled chicken sandwich was served on a huge soft bun with everything on it. Their food is outstanding! Plus they serve crinkle cut fries, which I really like, as well as loaded fries. The Hat is open late with ample parking.

TNT SNACK SHOP 1706 W. Campbell St. ARLINGTON HEIGHTS. IL 847-398-1045. They serve breakfast and lunch all day. Their hours are Mon.-Fri. from 5:00 am – 2:30 pm and on Sat & Sun. from 6:00 am -2:00 pm. It’s a small, busy place with a very attentive and friendly staff to serve you. I had the Denver omelet; it came with choice of hash browns or grits and toast. They offer a full selection of sandwiches and have a different type of soup every day of the week. Their prices can’t be beat.

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Food Industry News® May 2016

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Target launched its Future + Food coLab in Boston last summer to foster collaboration among everyone from farmers to food scientists to engineers with an eye on innovating to create a more nutritious food system while developing new products for Target. One of the first projects will be to use technology to scan produce to determine the age of each fruit and vegetable.

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Learn more about the science behind alkaline water by visiting www.thealkalinewaterco.com.

Oil Eater has introduced a ultraconcentrated powdered floor cleaner in a 38-pound bulk case 4/4/16 3:08 PM that is economical to use by keeping waste to a minimum. The product uses a specially formulated combination of non-petroleum solvents and surfactants to pull grease, oil and dirt from soiled floors and other areas. One scoop per mop bucket is all that is needed to maintain proper dilution and control overuse. It can also be used in a floor scrubber or even a spray bottle. The non-corrosive formula is non-toxic, biodegradable and non-flammable. Bilingual instructions are included. A sample is available upon request. For more info, visit www.oileater.com.

Palazzolo’s Artisan Dairy is now offering Artisan Shake mix. Palazzolo’s has been busy growing the last few years, expanding their line. Why? Because customers demand quality and Palazzolo’s gelato is a perfect year-round treat. Palazzolo’s is proud to sweat the small stuff, like ingredients in desserts that you can be proud to serve to your customers. Palazzolo’s Artisan Dairy offers frozen yogurt, soft serve, shake mix and gelato without corn syrup, also sugar-free using Stevia, as well as Vegan ice cream (no dairy) all packed for food service, retail, scoop shops, soft serve, and vending.

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4/13/16 1:53 PM

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Il Porcellino Opens In River North

Il Porcellino, a rustic everyday trattoria from partners R.J., Jerrod & Molly Melman and chef / partner Doug Psaltis, has opened at 59 W. Hubbard Street.

The rustic Italian menu focuses on housemade pastas, vegetable antipasti, focaccia pizzas and the signature dish, il porcellino, with heritage Berkshire pork and wild Umbrian cicerchia beans.

The menu is a collaboration between Psaltis and chef de cuisine Aaron Martinez—formerly of San Francisco’s Quince restaurant and Intro’s third visiting chef.

“Chef Doug and I have the same sensibilities on how we approach food—by using the best of the best,” says Martinez. That means sourcing only the highest quality of ingredients from the finest farmers and purveyors, like Marigold Hill Organics in Illinois or the family-run Giachi olive oil from Tuscany, where some of the oil is pressed and bottled specifically for il Porcellino.

Award-winning mixologist Julian Cox rounds out the il Porcellino team. Previously named one of the 10 most influential bartenders of the past 10 years by Food & Wine magazine, his cocktail philosophy is a blend of classic oldstyle bartending mixed with modern technique. Il Porcellino, named for the 17th-century Florentine bronze statue that is thought to bring good luck and a return visit to the medieval city, will be an all-day neighborhood trattoria. The restaurant is open for dinner Sunday through Thursday, 4 p.m. – 12 a.m.; Friday, 4 p.m. – 1 a.m.; and Saturday, 4 p.m.

– 2 a.m.

Food Industry News® May 2016

Chef Profile: Atticus Garant

Columbus Tap Fairmont Chicago, Millennium Park 200 North Columbus Drive, Chicago Birthplace: Whitehorse, Yukon Territory, Canada Current Position: Chef, Columbus Tap First Foodservice Job: Burger & Fries Cook at McDonalds when I was 15 Favorite Food: A platter full of cured meats, sausages and terrines, artisanal cheese, pickled anything and everything, mustards – lots of different mustards, fresh baked bread, a can of PBR and a glass of single malt or Japanese whiskey Awards/Honors: Graduated with Honors from VIU in Culinary Arts; Employee of the Month, Fairmont Pacific Rim, Vancouver; 2nd Place Oceanwise Chowder Chowdown, Vancouver Aquarium Memorable Customers: The Prince of Dubai and his entourage – especially being able to cook alongside his private culinary team Worst Part of Job: Even though I already know so much, the fact that there is still so much more to learn! In this ever changing culinary world, to be a pioneer is a standard. And for a perfectionist like myself, needing to know anything and everything can sometimes be a challenge.

Most Humorous Kitchen Mishap: Silly kitchen mishaps happen every day, like one time a cook put banana and peppers in a pizza because the ticket stated banana peppers. But the most humorous kitchen mishap that I’ve been part of is when the butane canister exploded in our main kitchen 20 minutes before a 400 person function and all the kitchen sprinklers went off. It was funny to see how every single cook, chef and service team member reacted to it, like watching a Road Runner episode. Some people ran as far as they could, but most people stayed in the rain. So many people laughed their way through it as if being in a fun typhoon street party, with cooks setting up shop in hallways to cook, other’s running to the outlet kitchens, and others finding other resourceful ways to mop the water out. The best part is, despite it all, we still managed to service the event without the guests knowing what went on.

Favorite Food to prepare: Anything pig-related, whether its confit pork belly, maple whiskey ham hocks, all types of charcuterie and my most favorite part “the crispy bits” (pigs ears, cracklins, chicharrón, bacon). Pork is just such a unique meat. I truly enjoy its versatility.

What part of the job gives the most pleasure: The happy faces – from our guests to our cooks. Seeing the guest blown away with our food, and to see the cooks develop under my guidance.

If you couldn’t be a chef, what would you be and why: Fisherman!!! Ever since I started fishing as a toddler, my connection with the water has been deep. There is something about the boat, the smell of the water and then holding that fish that is so satisfying. If ever followed the advice, do what you love and you will never work a day in your life, fishing would be it!

Best advice you ever got was: Always taste the food before it goes out! – Not really sure where this advice came from, but I know it is one that I am truly passionate about and I share it with anyone and everyone! It’s a remarkable experience when you dine at a place where you can taste that the chefs truly care about their work through that.

Where do you like to vacation: Our vacation trips always revolve around very rich food and/or beverage cultures, even if that means being in the middle of nowhere but spending time with the locals to understand their passion. But if I can go back to Montreal over and over again, I would.

What do you enjoy most about FIN: I enjoy seeing what’s going on in the local Chicago community, and also the ability to stay up to date on so many trends and aspect of the industry. And, of course, the Chef Profile Section. It is great to see what my peers are doing in the industry.

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Food Industry News® May 2016

Chef Profile: Andrea Alexander

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How To Implement Them

Restaurant: Just Like U Like It Gourmet Cheesecake & Catering Chicago,Illinois Birthplace: Chicago, IL Current Position: Executive Chef First Foodservice Job: Edna’s Favorite Food: Homemade burger with grilled onions and a kosher pickle Awards/Honors: Aids Foundation of Chicago World of Chocolate; 2007 Judges Choice Award-Chocolate Mashed Potatoes; 2008 Judges Choice Award Chocolate covered bacon with sunflower seeds, wabasi peas and a variety of nuts; 2008 Loco Coco Award (creative use of chocolate) Chocolate covered bacon with sunflower seeds, wabasi peas, and variety of nuts; 2009-Judges Choice Award (4) Chocolate Mashed Potatoes; 2011-People Choice Award Chocolate Grilled Cheese w/a shot of tomato basil soup, Smoked Turkey stuffed in a strawberry drizzle in chocolate and Chocolate Mashed Potatoes; 2012- Best Savory Award Chocolate Shrimp and Grits Memorable Customers: Michelle Obama, Pastor John F. Hannah, Larry Hughes NBA, Tyrus Thomas NBA and Malcolm Price, Pro-Trainer Worst Part of Job: When you want an fabulous upscale event and have hot dog money.

Most Humorous Kitchen Mishap: When I mixed the butter garlic with the maple syrup for an brunch. So I created savory waffles.

Favorite Food to prepare: Beside my Gourmet Cheesecakes and Confections, I enjoy preparing anything grilled.

What part of the job gives the most pleasure: The success of the client event.

If you couldn’t be a chef, what would you be and why: I was an Administrative Medical Assistant for over 20 years. I would probably be a Physician Assistant by now.

Best advice you ever got was: If you hired a staff and still have to do their job, they can go home Where do you like to vacation: Paris What do you enjoy most about FIN: Wonderful articles, lastest trends and fads, great selection of vendors.

Goals are critical to your success, but they’re just a “wish” if it hasn’t been written down. Using the SMART formula, ensure that goals are: (1) Sensible, (2) Measurable, (3) Achievable, (4) Realistic, and (5) Time-specific.

Goals should include financial elements, such as annual sales revenue, gross profit, sales per salesperson, and so on. Include non-financial elements such as units sold, contracts signed, clients acquired, and articles published.

Once set, implement your goals through getting your team to see what you need done, and let them loose to do It. Motivate them through scheduled sales meetings, displaying “thermometer” style sales goal posters, and rewarding your stars. .

4/13/16 1:18 PM

may 2016 9-16.indd 13

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Food Industry News® May 2016

foodindustrynews.com

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COMMITMENT TO QUALITY & SERVICE

ARTISAN LOOSE LEAF TEA

If it’s been more than 3 months since the last time you calculated the cost of your menu items then there is a good chance you are either losing money or missing an opportunity to make more money.

Here are 6 important reasons you should update your menu cost at least 3 times a year.

1. Profitability – The #1 reason you need to know what each menu item is costing you is that it’s the only way you can truly know how much gross profit your restaurant should be making.

2. Competitive pricing – As costs increase, profits decrease. Knowing what your menu costs you enables you to make better pricing decisions.

3. Recipe changes – Adjust the recipe. This might mean changing the ingredients to lowercost items or replacing with an entirely different product.

4. Product sourcing – Find an alternate ingredient – assuming, of course, you can do so without reducing the overall quality or taste of the dish.

5. Vendor sourcing – Sometimes the best way to combat rising costs is to simply shop around for new vendors for some ingredients.

6. Promotional opportunities – Menu engineering is an art that uses menu placement techniques to steer your guests to menu items that are more profitable. It is an excellent tool that every operator should use when revamping their menu. Once you identify your most profitable items you can plan promotions to sell more. – Adapted from RestaurantOwner.com

Retail Foodservice Gains Ground As the battle for share of stomach rages on, the retail foodservice industry continues to grow. An updated study released by Technomic—the 2015 Retailer Meal Solutions (RMS) Consumer Trend Report—finds that consumers are purchasing RMS more often; 84% now purchase RMS at least once a month compared to just 79% in 2012. This increase is largely driven by younger consumers aged 18– 34, who are increasingly reliant on foodservice in general.

Key points to the study include: ● RMS purchases are often made at the expense of fast-food visits: 49% of all respondents—and 60% of Millennials—are visiting fast-food restaurants less often as a result of their increased RMS purchases ● C-store RMS is gaining ground; nearly half of consumers aged 18– 34 purchase it at least once a week ● Drugstore RMS has a loyal following; though just 19% of all consumers have ever purchased RMS from drugstores, 43% of those who do purchase it, buy it at least once a week.

– Adapted from Technomic, Inc

Character is a diamond that scratches every other stone.

— Cyrus A. Bartol

4/12/16 1:21 PM

Food Industry News® May 2016

Blended Beef & Mushrooms Catches On About 300 US school districts now serve burgers made with a blend of beef and mushrooms, a mixture that was discovered as part of a collaboration between the CIA and the Mushroom Council.

Mushrooms add umami flavor to the beef, and national restaurant chains including Pizza Hut and Seasons 52 have begun adding blended dishes to their menus.

Page 15

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Insurance You Need, But May Not Have Considered It’s the kind of loss you never think of…You cover your business for physical damage – for fire, theft, someone tripping on your property. Those are insurance risks we all plan for.

But in the information age, we often forget to cover our data, proprietary systems and intellectual property – which is just as vital. Whether it’s negligence, a rogue employee, stolen equipment or a network security failure, if the proper insurance protection is not in place before a data breach occurs, the company could face extensive recovery and reimbursement costs as well as damage to its reputation.

In the restaurant, catering and food vending industry, where high volumes of credit card information is captured and stored each day, it is important to protect your customers’ information. With this in mind, Northern Underwriting Managers has partnered with a cyber liability carrier to offer data theft coverage for the food industry.

The coverage spans cyber/breach/privacy legal liability and lawsuit defense coverage. It also covers regulatory fines and penalties, cyber extortion (where a hacker requires “payment” before releasing your stolen information back to you), website and media liability for libel and slander, personal employee identity protection, victim reimbursement and credit or identity monitoring.

In the area of prevention, you receive a mobile security app, computer vulnerability scans, keystroke encryption software, an incident response plan and employee education.

If you are a restaurant owner or work in the food industry and are not covered in this way, talk with Northern Underwriting Managers. Please see their ad on page 23 of this issue.

Northern Underwriting Managers is a Managing General Agency specializing in commercial insurance for the hospitality industry, including the food industry.

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Food Industry News® May 2016

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“The most successful small businesses invest up to 10% or more of the total revenue on marketing. Why? Because they have taken the time to compute the lifetime value of their customers and realize that its one of the best investments they can make with their money.” –David Frey

The Lifetime Value of Your Customer

Knowing the lifetime value of a customer is the first step in creating your business budget. Lifetime customer value has two components: (1) new customer acquisition cost and (2) lifetime revenue generated by a new customer. To properly develop your marketing budget you absolutely have to know these two figures.

For small businesses these figures are the key ingredients to making decisions concerning marketing expenditures.

Questions such as, “How much should I spend on ads for the last quarter?” are answered based on the understanding of the lifetime value of a customer.

You’ll need a yardstick to use for your new customer acquisition costs, you need to look at your “lifetime revenue of a customer.” Before we do that though, you need to answer some basic questions about your business. If you own an equipment dealership, ask yourself:  How much is the average equipment sale?  What is the average equipment maintenance/parts and service sale?  How often does a customer make a maintenance/parts and service call or equipment buy?  How often is the average maintenance/parts sale made over the life of the equipment?  What is the average parts sale over the life of the equipment?  How often does a customer make a parts purchase?  On the average, how many referrals does one of your customers make that results in a sale?

America never quite got used to small when it came to cars. But ask two-thirds of America, and they’ll tell you they work for small business. We yearn for the lifestyles of small-town America.

Many of the biggest movements in America today are small—hidden, for just a few to see.

Microtrends is based on the idea that the most powerful forces in our society are the emerging, counter-intuitive trends shaping tomorrow right before us. With so much focus on poverty as the cause of terrorism, it is hard to see that it is richer, educated terrorists who have been behind many of the attacks. With so much attention to big, organized religion, it is hard to see that it is newer, small sects that are the fastest-growing.

But small choices have redefined society.

We used to live in the “Ford economy,” where workers created one black car, over and over, for thousands of consumers. Now we live in the “Starbucks economy,” where workers create thousands of different cups of coffee, for individual customers.

That explosion of choice has, in turn, created hundreds of small, intense communities defining themselves in new ways.

So now, we can no longer understand the world in terms of a few megaforces sweeping us all along.

Rather, society is being pushed and pulled by “microtrends”— small, underthe-radar forces that can involve as little as 1 percent of the population.

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Tom Vassiliou, Nicholas Katsis pictured with GARC COO Mike Sakelaris Not pictured are partners Angelo and Gus Katsis

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4/12/16 3:35 PM

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foodindustrynews.com

Food Industry News® May 2016

AROUND CHICAGO With Valerie Miller PANINO’S PIZZERIA

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Brothers Gino and Lenny Rago have been crafting their famous pizzas since 1977. Throughout their travels to Italy they acquired fond memories of eating pizza which inspired them to develop their Artisan Neapolitan Style Pizza, a thin crust creation with a puffed edge baked in a high temperature oven. These pizzas are naturally leavened with a “mother” strain of the starter yeast called “Camaldoli” which comes from Naples, Italy; it’s an old world, traditional way of using natural yeast allowed to ferment over 24 hours to develop its flavor and unique crust. Their bread is made in-house using the same method. It takes longer, but the finished product is exquisitely worth it.

Panino’s menu consists of Homestyle Italian and American Cuisine: On the menu you will find an array of appetizers including baked clams, calamari and octopus. Sandwiches include burgers, paninis, calzones and panzerotes Entrees include: lasagna, pasta dishes, Chicken Vesuvio and Veal Saltimbocca. But it’s pizza that’s the specialty of the house. Pizza styles include: thin and Artisan Neapolitan, Chicago Style, In “Da” Pan Traditional Pan and In “Da” Pan Sicilian Deep Dish.

Owners Gino and Lenny are members of the U.S. Pizza Team, a group of expert pizzialos and pizza acrobats who compete in national and international pizza competitions. What are the odds of two brothers competing in a pizza competition and both of them end up winners? That is what happened at the Northeast Groupon U.S. Pizza Team Trials “Best Pizza in America” in Ohio, October, 2015. Lenny won 1st Place for his Artisan Neapolitan Pizza called “Burratina” and Gino won 2nd Place for his “Grandma Stuffed Green Pepper and Sausage Pie”.

Gino won 1st Place at the “Best Pizza in Southeast Pizza Trials” in Tennessee (Dec. 2015).

The Grand Prize was a free trip to Parma, Italy to compete with the Groupon U.S. Pizza Team at the 2016 World Pizza Championship. Panino’s also placed “Third Place in the World” in Vegas’ March 10th, 2016 Pan Pizza Division.

Pictured here are Lenny Rago, Gino Rago and Dave Sommers practicing at the Panino’s in Park Ridge for their upcoming competition in Parma, Italy.  In 2001, Bruno Brunetti teamed up with the Rago brothers and now they operate the three Panino’s locations located in Chicago, Evanston and Park Ridge, Illinois. For more info log on to www.paninospizzeria.com

4/12/16 3:35 PM

Food Industry News® May 2016

Page 21

Now Buying Quality Trucks, All Brands!

Chef Profile NAME: Chris Memme

RESTAURANT: Earls Kitchen + Bar PHONE: (312) 260-1144 ADDRESS: 1538 N Clybourn Ave, Chicago, IL 60642 BIRTHPLACE: Toronto, ON, Canada CURRENT POSITION: Head Chef at Earls Kitchen + Bar, Chicago FIRST FOODSERVICE JOB: Earls Kitchen + Bar, when I was 17 years old.

FAVORITE FOOD: Veal Parmesan Sandwich AWARDS/HONORS: Certified Red Seal Chef (Canadian Chef Certification) WORST PART OF JOB: I don’t think I have one, I truly enjoy the job!

MOST HUMOROUS KITCHEN MISHAP: I was demonstrating how to make a carrot puree in a blender. I took the lid off the blender at one point to look at the product. As I was discussing some key points in the recipe with some of our cooks, I failed to remember to put the lid back on. I started to puree it and the puree shot into the air and landed all over me, covering me from head to toe. It was a great laugh for everyone who saw it.

FAVORITE FOOD TO PREPARE: Homemade rigatoni with sausage, broccolini, hot pepper and brown butter sauce.

PART OF JOB THAT GIVES MOST PLEASURE: Leaving guests happy is definitely one of my favorite parts, but what I love most is teaching my team how to cook/execute and run a kitchen.

It excites me to see young passion and people who are so eager to learn. Developing future chefs definitely gives me the most pleasure in my work.

IF YOU COULDN’T BE A CHEF, WHAT WOULD YOU BE AND WHY: If I wasn’t a chef, I would probably want to be in sport medicine. Growing up, I got injured occasionally while playing competitive sports and it always interested me how the body/ muscles worked.

BEST ADVICE RECEIVED: The best advice I ever got was “we’re only cooking, not saving lives.” It was said to me in a very stressful moment as a young cook. To this day, it helps me stay calm, focused and never lose sight of why I do this for a living.

FAVORITE VACATION SPOT: I love to vacation in Europe; one of my favorite vacations was a cruise around Italy and Croatia WHAT DO YOU ENJOY THE MOST ABOUT FOOD INDUSTRY NEWS: I love the new innovative ways some chefs are cooking these days. It inspires my creative mind to come up with new and interesting dishes.

Always bear in mind that your own resolution to succeed is more important than any other one thing.

— Abraham Lincoln

may 2016 17-24.indd 21

Meatless Monday Movement

A growing number of US restaurants have added Meatless Monday menus in addition to expanding the everyday roster of vegetarian options. Vegetable-centric dishes appeal to consumers’ quest for healthy dining while also giving eateries a way to trim costs, said Eric Liebtag of The Corner Office Restaurant and Martini Bar in Denver.

“We really think vegetables will be the new bacon,” he said. – Adapted from SmartBlog on Food & Beverage

4/12/16 3:35 PM

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foodindustrynews.com

Food Industry News® May 2016

Stretch Bar & Grill, located one block from Wrigley Field on Clark Street, celebrated the Chicago Cubs 2016 season with watch parties and game day specials. Stretch unveiled new Cubs game day food specials including The Rizzo sandwich and The Schwarburger: Two grilled patties, American cheese, applewood smoked bacon, lettuce, tomato, grilled onion, Stretch burger sauce, toasted old fashion bun and offer $6 Cubbie Bombs. The Rizzo ($12) is Parmesan-crusted chicken fillet, homemade marinara sauce, melted provolone and mozzarella cheese, arugula, grilled ciabatta bread with Parmesan fries.

Stretch serves up specialty mason jar cocktails and American comfort food including their award winning Cortland Street Burger. Stretch is an officially recognized MSU Alumni owned and operated bar.

Vienna Honors Artison’s Bao Wows ‘Em Learn from artisans how to create Wow Lettuce Entertain You’s award winning, all natural cured Wow Bao has grown in new meats in the Italian tradition. markets including Wash-

Prosciutto Cotto • Italian Sausage • Pancetta • Mortadella ington D.C. at Reagan AirCapicollo • Cooked Ham • Pizza Sausages • Italian Salami port (DCA). The fast casual Free classes sponsored by Italy’s #1 producer of Seasonings and Marinades Since 1909 and open to supermarkets, processors, butchers, chefs and chains.

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concept has five locations in the Chicago area serving hot steamed Asian buns, panseared potstickers, steamed dumplings, fresh soups and salads, rice bowls and breakfast bao.

Other locations include Chicago O’Hare’s International Terminal (T5); Indiana State University; the other two are at the University of Vermont and at Kent State University, The Renaissance Washington, D.C. Downtown and the Renaissance Washington, Dupont Circle.

Wow Bao’s frozen product line is now available in more than 55 Chicagoland and Michigan grocery stores.

Vienna Beef has inducted Artison’s Drive-In into the Vienna Beef Hot Dog Hall of Fame.

It’s been over 30 years since Nick Reveliotis opened Ariston’s in Hazel Crest, Illinois. Together with brother-in-laws Jim and Tom Katris, they have turned their fast food, diner style magic into a southwest suburban neighborhood gem. They feature famous gyros, gyros-burgers, Vienna Beef hot dogs and polish sausage. They also boast a broad menu from Greek salads, Italian Beef and a variety of Mexican specialties. “There is something good for everyone,” said a Vienna representative.

Over the years, Ariston’s has accumulated many accolades and awards including neighborhood beautification awards, charitable donations and scholarships. Since their mid 1980’s Ariston’s has been both a purveyor of consistently, good quality food and a credit to the community.

Now, it is Vienna’s turn to acknowledge and thank Nick, Jim and Tom and welcome Ariston’s into the Vienna Beef Hot Dog Hall of Fame. Ariston’s will have good company in the Vienna Beef Hot Dog Hall of Fame, where Portillo’s, Hot Doug’s and Gene and Jude’s are all honored. Ariston’s Drive-In Restaurant is located at 17501 S. Kedzie Ave. Hazel Crest, IL.

4/12/16 3:35 PM

Food Industry News® May 2016

Page 23

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You Should Know ■ Do not walk and use you cell phone, especially texting. Chicago police have advised that the easiest and most vulnerable robbery and assault victims are those distracted by texting.

■ If someone is willing to steal your stuff, they’re willing to break your car window to do so. Stop leaving your valuables in plain sight when you leave the car.

■ Pulling to the right and stopping for emergency vehicles is what you are supposed to do.

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The Fisherman’s Pride Defines 100% Net Defrosted

Fisherman’s Pride® thinks you should get every ounce of seafood you pay for. You should always look on the package for “100% Net Defrosted Weight.”

The key word in this statement is “Defrosted.” What does that really mean?

When defrosted, frozen seafood will lose 8-15% of its weight due to natural drip loss. This loss is due to the natural water content of fresh seafood and can only be compensated for by over packing each package by 8-15%. Many frozen seafood distributors will tell you that their product is 100% Net Weight. What they don’t tell you is that this same product when fully defrosted is short weight.

Fisherman’s Pride® believes that 2.5 lbs. of frozen Calamari should always fully defrost to 2.5 lbs., anything less is short weight.

may 2016 17-24.indd 24

Food Industry News® May 2016

Nuggets Kit Kat has become the first global confectionary brand sourced from 100% certified sustainable cocoa, supplied through the Nestle Cocoa Plan. Mount Rushmore National Museum in the Black Hills region of South Dakota is visited by nearly three million people each year. M&M’s celebrates their 75th anniversary. They have been one of the most famous candy treats in the world since 1941.

Motel 6 has approximately 1,200 locations with more than 105,000 rooms in the United States and Canada. Part of G6 Hospitality, Motel 6 is the largest owned and operated hotel chain in North America.

Olive oil is ideal to use as a hair conditioner, slather it on your hair and cover with a plastic bag let it sit for a while, then shampoo and rinse. One serving size of Cheez-It Original Baked Snack Crackers equals 27 crackers.

Since 1947, Reynolds Wrap Foil is proudly made in America in Louisville, Kentucky.

Sprinkle a light amount of baking soda and let it sit on your furniture to eliminate cigar and cigarette smells, then vacuum your upholstery.

The Goo Goo Cluster which is a candy made with real milk chocolate, caramel, peanuts and marshmallow has been around since 1912 and remains a Southern tradition. Ketchup

LEGOLAND Beach Retreat – opening mid-2017 This whimsically themed vacation resort combines the fun of surf, sand and sun with the creativity of LEGO® bricks on a picturesque site next to Lake Dexter, adjacent to the theme park.

tip—Use a straw and insert it into your bottle of ketchup to get the ketchup flowing out of the bottle. Vietnam is the world’s largest producer and exporter of black pepper. Branson, Missouri is home to more than 50 theater venues, with the majority of facilities featuring live music, comedy, variety and magic shows. Catersource is the world’s premier resource dedicated to the education and growth of catering and event professionals. Dunkin Donuts sells more than 1.8 billion cups of hot and iced coffee globally each year. Every two seconds someone in the U.S. needs blood. A single car accident victim can require as many as 100 pints of blood.

Mother’s Day became a national holiday in 1914 when U.S. President Woodrow Wilson proclaimed the second Sunday in May would be a special day for Mothers in America.

4/12/16 3:35 PM

Food Industry News® May 2016

Cary Miller: PEOPLE SELLING THE INDUSTRY

Page 25

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This month I am proud to be pictured with our loyal reader and friend, Billy Lawless Jr., the restaurateur behind establishments such as the Gage, Acanto, The Dawson and another location (The Beacon) coming soon. Billy provides excellent leadership to his family of employees, enabeling his operations to win accolade after accolade.

Russ Fritz is the founder of Hospitality and Entertainment, the Midwest’s specialists in providing installation, sales and repairs of TV, audio and video systems to all types of hospitality industry businesses including restaurants, bars, hotels and stadiums. If you need to have new TV’s, a POS system or sound system wired, installed or repaired, be sure to call Russ. His company is one of the sponsors of the May 4th Shmoozefest at Moretti’s, so be sure to attend the free event and meet him!

Tim Duda is now the regional sales manager for Stuffed Foods LLC, a firm offering a broad range of innovative solutions to meet your menu needs. Their products are made using the freshest ingredients available.

Their fillings are flavorful, complimentary and customizable. Stuffed Foods’ lineup of products include Meatballs, Ravioli, Fritters, Tots, Cakes, Arepas and Arancini.

Dean Depaoli is a sales executive with Cheese Merchants of America, local firm offering the finest imported and domestic premium and specialty cheeses to the foodservice, industrial/manufacturing and retail industries, delivered just the way his customers request them. Dean is a well-known and respected sales executive, with an understanding of how to help buyers achieve their goals. If you are searching for a new cheese processor, contact Dean for excellent service.

Scott Schupbach (center), Eric Kittel (L) and John Willard are with GFS. For over 115 years GFS has delivered excellence, expertise, value and quality products to the foodservice industry. The company has grown to become the largest family-operated broadline food distributor in North America by upholding the same business approach since 1897—being passionately committed to those they serve. If you have not explored GFS, you should. These gentlemen along with their company have an excellent reputation.

Vince Hungerford (L) and Robert Wilke are with Girard’s Dressings, owners of Chicagoland’s local premium mustard brand, Plochmans. Girard’s story dates back to 1935 when Girard’s French Restaurant in San Francisco tossed up a French dressing recipe so delicious; patrons were begging to take whole bottles home. Their company also produces locally manufactured Plochmans Mustard which dates back to 1883. The company is famous for its classic squeeze barrel since the 1950s. They have added new varieties over the years but have remained committed to making the best mustard around.

may 2016 25-32.indd 25

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Stuffed Foods has developed a unique line of products that will enhance any menu—from centerof-the-plate to sides, small plates, appetizers and bar menu offerings. Their traditional culinary techniques, fresh ingredients and customized machinery enable their customers to create scratch quality and distinctive dishes. Some of their featured offerings include: Stuffed Arancini – Traditionally served as a handheld snack or appetizer, the risotto rice and crunchy exterior of these tasty morsels carry and enormous amount of flavor and texture. Arancini are often marketed as stuffed risotto bites.

Fritters and tots are bite sized, shareable and ontrend. From a bacon and cheddar stuffed tot to a sweet potato tot filled with sage and honey infused ricotta cheese, these tots will drive traffic.

Other products include ravioli with bold, flavorful fillings, polpettes (stuffed meatballs), sweet corn masa, potato cakes and arepas.

Stuffed Foods is a dynamic food company offering superior products that its customers will be proud to serve. With more than 40 years of combined experience in all aspects of artisan foods, Stuffed Foods management excels in creating and manufacturing unique, flexible and delicious food products. For more info, visit stuffed-foods.com

More Female Winemakers More women are taking a place among the ranks of winemakers, a trend that is especially prevalent in Santa Barbara County, Calif. Half of the 2015 graduating class of the University of California Davis enology and viticulture program were women, and the region has a long history of women winemakers.

– Adapted from Wine Enthusiast Magazine

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Food Industry News®

May 2016

TRAVEL With Valerie Miller

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Getting There: Fly/Drive American Airlines Vacations offers packages which can include air, hotel, transfers and theme park tickets. Direct flights are available from Chicago to Orlando on American Airlines.

Universal Orlando is home to two theme parks; Universal Studios of Florida and Islands of Adventure.

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Pass” is because the Hogwarts ExCall Now For press train travels between the two Your FREE lands, and you get a different experience on each ride. At the Islands Sample Presentation of Adventure you will see Hogwarts Castle and the Hogsmeade Village. At Universal Studios Florida you will see Dragion Alley and MJD is also the exclusive the Gringott’s Bank™. The ride at distributor of Warrior Vodka and Ultra Gringott’s Bank™ was my favorite.

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Property My choice: CABANA BAY BEACH RESORT This is a Retro -style inspired 1950’s resort. The property is so cheerful and colorful. Amenities include: Jack LaLanne Fitness Studio, Bowling Alley, Lazy River Tubing and 2 Pools. Dining options included a cafeteria style diner which was ideal; grab a tray, go to a station, select your meal and check out. In the dining room they were playing 1950’s commercials on the flat screen TV’s. They also had a Starbuck’s on the property. One benefit of staying at this resort was complimentary shuttle service to and from both of the theme parks and City Walk®. City Walk is the Entertainment Capitol of Orlando with bars, dining and shopping. Plus, staying on property gets you early park admission to The Wizarding World of Harry Potter™ one hour before the park opens.

Spend your day into the night at these parks dining, shopping and enjoying the rides. It’s not only for kids, it’s for everyone. Not interested in the parks? Enjoy the resort, soak up the sun and relax. To book your trip, go to www.aavacations.com.

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According to U.S. Grocery Shopper Trends 2015, 80% of shoppers assume personal responsibility for the nutrition of the food they buy. However, shoppers still rely on food manufacturers (42%) and retailers (33%) as partners to ensure their food is nutritious. – FMI.org

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Popcorn Sutton Distilling is rolling out a barrelfinished offering, its first foray into brown spirits.

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Communication is one of the secrets of success, and email communication is one of your most useful tools. An effective email is short and to the point.

You’ll get better results by keeping most of your emails to just a few sentences. Try this structure: ■ Your identity. Explain who you are. This obviously doesn’t apply when you’re writing to a coworker or friend. But if this is your first contact, make introductions immediately.

■ Your reason for writing. Explain what you want: Are you submitting a proposal? Do you need information? Are you looking to make a purchase? Lay it out up front.

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Fogo de Chao Lunch Price Change Appealing to consumers seeking a less-heavy, less-expensive lunch, the Fogo de Chao Brazilian steakhouse chain is making changes to its oneprice-fits-all format during the week. The new option, called the Gaucho Lunch, will be rolled out to all U.S. locations by the end of the second quarter. – Adapted from Technomic

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Costco Stops Selling Tobacco Products at Most Locations Costco is phasing out tobacco products from its warehouse stores this year.

The shift to reduce the presence of cigarettes in Costco stores started a few years ago and was a business decision, a company spokesman said. Tobacco is a hightheft, labor-intensive, low-margin product and it makes sense to fill the space with other products, he said. – Adapted from TheStreet.com

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Food Industry News® May 2016

5 Million Reasons to be Allergen Trained

By: Joel Primack 15 million Americans are believed to have food allergies.

When they go out to eat with friends or family, they dine at places everyone can eat safely, enjoying the time together – preferably at your restaurant. In order for restaurants to become safe for people with food allergies, the staff should undergo food allergen training. A training video for personnel can be found at: ServSafe.com/allergens.

Two surveys (2007 and 2011) studied restaurant personnel knowledge of food allergens. Both surveys discovered that the personnel felt confident that they could prepare a food allergen safe meal, 72 – 81 percent respectively.

However, their responses showed otherwise. In both surveys, 23 - 24 percent erroneously believed that ingesting a small amount of an allergen was safe. From the surveys, 25 - 21 percent thought that removing the allergen from a finished meal, picking pecans off a salad for example, was a safe practice. That is completely false. These responses prove that more education and training is critical for restaurant personnel.

Julie Campbell, founder of Illinois Food Allergy Education Association, created the organization to help educate Illinois residents about food allergies. Visit IFAEA’s website at www.illinoisfaea.org. IFAEA’s poster about ways to manage food allergies in a restaurant can be downloaded from the Food Industry News website.

As A courtesy to your co-workers pleAse be on time It seems millennials have a harder time telling time. When one of our restaurant owners said the words “when they show up and if they show up,” we took his note in the kitchen to heart. If your staff can’t seem to find a clock among their apps, just post this. After that, show them the nearest park bench.

4/13/16 8:23 AM

A Tour of olympiA foods

Olympia Foods began in 1972 as a partnership between Andre Papantoniou and his late brother Kostas Papantoniou. After 44 years, and building six plants, the tradition of excellence in food manufacturing continues in Olympia Foods’ new state of the art food manufacturing facility.

The new USDA inspected plant is designed to be energy efficient and built to support Olympia’s mission of having the highest food safety standards. “My father and uncle designed this plant with the vision to help support our rapidly expanding local, national and export business,” commented Petros Papantoniou, VP of Olympia. Papantoniou also noted that plant enhancements like a state of the art R&D test kitchen, increased production capacity and expanded cold storage would also help the company to be more nimble and efficient than in the past. This will enable them to continue to develop and produce new items for their chain and high volume independent customers.

“Quality and food safety are our chief concerns, which is why the first thing you see when you enter our building are the glass windows looking into our QA lab,” notes Helen Papantoniou, Vice President “In addition to producing the best quality traditional gyros, we are also producing healthier, more natural foods like our whole muscle, hand stacked gyros made from chicken breast, lean beef or lean pork,” Papantoniou continued.

The new Olympia plant also houses a state of the art flatbread line. Their baking process is semi-automated to give them higher quality and consistency. They utilize specialized technology to remove airborne pathogens, which helps to extend shelf life of the bread and slow mold growth. Their slow fermentation and baking process helps to produce breads rich with flavor and a very light texture.

Olympia Foods’ new plant is 200,000 square feet and located in Franklin Park, IL, which allows for an easy nationwide distribution network. Additionally, Olympia Foods’ exports to Canada and other countries worldwide. Andre Papantoniou, President of the company, noted that teamwork between he and his late brother, along with the cooperation and support from their children and family of employees have helped them to thrive for 44 years and that he is grateful for their support. Olympia continues to be a family owned and operated business today. Be sure to stop by NRA Show booth number 5845 to sample all of the Olympia products.

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Food Industry News® May 2016

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Food Industry News® May 2016

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Too many people are quick to dream big, but slow to act on it.

— Edmond Mbiaka

The Smith & Wollensky Restaurant Group, Inc. (SWRG), a collection of iconic American steakhouses headquartered in Boston, MA is excited to announce its latest venture with Irish investment firm, Danu Partners. Danu has completed an acquisition of SWRG, giving it ownership of seven of the eight US locations, including Boston, Chicago, Miami and Las Vegas, as well as Smith & Wollensky London, which it opened under license from SWRG in June 2015. Danu now has world-wide licensing rights to the Smith & Wollensky brand.

The Massachusetts Restaurant Association (MRA) held its 2016 Annual Awards Dinner at the Boston Convention & Exhibition Center where it celebrated leaders in the industry. The annual dinner is the highlight of the New England Food Show (NEFS), New England’s largest trade-only event for the region’s foodservice and retail buyers. Mary Riley of Goose Blind Grill & Bar in Green Lake, Wisconsin was honored as the Restaurateur of the Year by the Wisconsin Restaurant Association 2016. Meijer, the retailer based in Grand Rapids, Michigan announces investment of more than $400 million in new and remodeled stores in 2016 including nine new

Technomic’s Breakfast Consumer Trend Report shows that 51% of millennial diners are interested in ethnic breakfast items, up from 44% in 2013. The growing appeal of ethnic options on menus is easy to take advantage of with on-trend turkey products and recipes from Butterball Foodservice.

supercenters and 32 remodel projects. Potawatomi Hotel & Casino at 1721 W. Canal Street in Milwaukee, Wisconsin is celebrating their 25th anniversary this year. Potawatomi is one of the country’s largest tribally owned and operated casinos. The U.S. Food Industry is forecast to grow at a steady rate of 2.9 percent CAGR through 2022, according to the 2016 Food Packaging Trends and Advance Report from PMMI, and according to The Association for Packaging and Processing Technology. World Tea Expo returns to The Las Vegas Convention Center June 13-17, 2016. Blimpie turns 52—More than half a century ago, three high school friends in Hoboken, N.J. set out to create an exceptional sub sandwich. It’s now a fan favorite for millions of customers and has expanded to hundreds of locations around the world.

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Food Industry News® May 2016

Stay Focused on Seeking Solutions

Creativity isn’t always a matter of sudden inspiration or a “Eureka!” moment. Often it’s the end result of a clear process. When you need to generate new and different ideas, focus your mind with these techniques: ● Define the problem. Take a step back and make sure you understand what you’re trying to accomplish.

One exercise: Restate the situation at least three times using different terms. You may realize you can attack it from a better angle. ● Combine things.

You don’t always have to invent something completely new. Look at existing elements and resources, and explore how you might put them together in different ways that address your situation. ● Stay positive. Even when solutions seem far away, remember that you’re capable of achieving success if you’re persistent. A positive outlook will help you retain your confidence and commitment.

Americans Buy More Champagne Americans are buying the most Champagne since 2007, according to recent data from Champagne Bureau USA. Rising interest in rose has helped increase Champagne consumption during the summer months, according to Jerome Philipon, CEO of wine producer Bollinger.

– Adapted from Fortune

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Ant Prevention Tips from McCloud Services

According to McCloud Services, ants are the most common cause of pest related complaints in the U.S. and one of the first pests on the scene in spring. Food plans may experience problems with ants being shipped in on product or inside wooden pallets. They may also enter food facilities from the surrounding exterior as they search for food or new nest sites.

“As spring approaches, ants are one of the first pests we see as the snow thaws. Ants are a diverse group with a variety of preferred habits. Food facilities may experience internal ant invasion as the weather begins to turn warmer. Now is the time for employees and plant managers to make sure they are taking the proper precautions to minimize issues with ants as we head into spring,” said Patricia Hottel, technical director of McCloud Services.

McCloud Services recommends these ant prevention tips for spring: ■ Inspect all incoming shipments to make sure that ants are not brought into the facility inside shipping containers or wooden pallets.

■ Keep food spills to a minimum both outside and inside the facility.

■ Keep expansion joints well sealed.

■ Keep doors and other entry points sealed.

■ Avoid wood mulch near the exterior of the structure.

■ Choose your landscaping plants wisely, especially those plans which are close to the building.

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Local News

Meez Meals, Chicagoland’s premier home delivery meal kit service, delivers chopped, prepped and measured locally-sourced ingredients to be assembled into home-cooked meals through step-by-step instructions in 20 to 40 minutes. They offer a weeklyrotating menu and free meal kit delivery.

Chicago chef Henry Hill developed the idea for Cafe Racer carbonated coffee while making his own kombucha, which gave him the idea to use apple juice to balance the acidity of the coffee. Cafe Racer is currently available in regional retailers and restaurants, but Hill hopes to grow the brand with the help of investors. “There isn’t a national coffee soda on the shelves, and I’m going to change that,” he said. - beveragedaily.com The 7th Annual Craft Beer Week will be going on from May 19-29, 2016.

It’s expected that more than 400 venues will participate offering special pricing for rare beers and other special events throughout the city.

Animal House shelter is holding their 6th Annual Dash for the Dogs a 5k Run and 1 Mile Fun Family Walk Sunday May 22, 2016 at Citizen’s Park in Barrington. Bang Bang Pie & Biscuits will be opening their second

location at 4947 N. Damen in Chicago, IL. Chef Stephanie Izard opens Duck Duck Dynasty serving authentic Chinese cuisine at 857 W. Fulton Market in Chicago. Chick filA reaches Milestone with its 2000th restaurant opening in Springfield, IL. Chicago Beer Classic, Chicago’s largest Beer Festival returns to Soldier Field on May 7, 2016. Gluten Free & Allergen Friendly Expo will be held at the Schaumburg Convention Center May 1415, 2016. Lake County Restaurant Week is coming up, and will be running from June 10-19, 2016. MB Financial Bank Bike the Drive—nearly five hours of car-free riding on Lake Shore Drive will be held on Sunday May 29, 2016.

Saint Lou’s Assembly recently opened at 664 W. Lake St. in Chicago, led by seven-time Michelin star chef, Jared Wentworth. The restaurant is a Midwestern take on a “Meat N Three” a cafeteria-style concept that’s traditionally been found in the South.

Sanfratello’s Pizza, Chicago’s original Southside pizza since 1969 recently opened a new location at 1299 S. Naper Blvd. in Naperville, IL. This is their fifth location.

Sanfratello’s is known for their tavern-style “party cut” square pizza that began on Chicago’s south side.

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Food Industry News® May 2016

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11:43 PM

Wine Kegs Gain New Popularity

Wine kegs are becoming more common in bars and restaurants as keg providers expand their selections to offer more high-end wines and beverage directors embrace the format to cut down on waste.

“It was novelty in the beginning, but is increasingly how a large number of top restaurants are choosing to source their by-the-glass wines,” said Jason Haas, partner and general manager of Tablas Creek Vineyard in Paso Robles, Calif. – Adapted from Wine Spectator

We always have room for gelato, and Palazzolo makes the best. Here’s a partial visual inventory of their many, many flavors..

Stan Wozniak recently relocated and reopened The Joynt Chicago at 440 N State Street in the city hotspot area of River North. The nightclub features generous cocktails, outstanding attentitive service and live music every night.

may 2016 33-40.indd 33

Understand how a business is built and you’ll have no trouble knowing how to manage any problem.

Quickservice Growth

The limited-service segment of the restaurant industry is on track to grow 2% annually until 2020, with fast-casual eateries in the lead, according to IBISWorld. Quickservice chains including McDonald’s, Burger King and Wendy’s are launching new menu items and experimenting with value deals aimed at boosting market share as competition continues to grow. – Adapted from Estiator; L.A. Times.

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Food Industry News® May 2016

The Humble, Healthy Potato

Depending on whom you talk to, potatoes are either a bad-for-you “white food” or a healthy starch to include in your diet. Which is it?

As a whole food and, specifically, a starchy vegetable, it has a lot of nutrition: a single medium potato with the skin gives you 5 grams of fiber, 4 grams of protein, 70 percent of your daily vitamin C and 30 percent of your B6, and is a good source of many other vitamins and minerals, including potassium, other B vitamins, phosphorus and magnesium.

Moreover, potatoes have a host of phytochemicals, natural compounds linked to a variety of health benefits (keep the skin on for the biggest boons). Make sure to get a variety of potatoes in your diet. Purple potatoes are chock-full of anthocyanins and chlorogenic acid (which may actually lower the glycemic index of potatoes), whereas yellow-fleshed potatoes have the most folate.

Want to add a little zing? Lemon slices brighten and add newzest to flavorful fingerling potatoes.

Around 81% of U.S. consumers surveyed said they’re not ready for restaurants to do Customers want a new spin on old favorites? away with tipping and they worry that replacing the practice with a built-in surcharge Crispy, panko-crusted potato cakes add bacon and would take a toll on service, according to Horizon Media. One-third of millennials surveyed cheddar … but modest amounts keep these healthy. said tipping is outdated, compared to only 13% of consumers age 50-64. – Adapted from Estiator; Eater –by Kerri-Ann Jennings, M.S., R.D. in Healthy Recipes

Most Americans Still Want to Tip Waitstaff

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Food Industry News® May 2016

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Meet Purely Meat Company Purely Meat Company is Chicago’s newest oldGelato, Sorbetto & Premium Frozen school, family owned Yogurt made from meat purveyor, focusing Uncompromised Ingredients on quality, craftsmanship Currently making 650+ flavors with unlimand good old-fashioned ited custom possibilities! customer service. Owner Maribel Musillami has HAACP compliant, 50,000 square-foot dairy plant been filling a void in Chicago’s meat landscape.

Gelato & Sorbetto Available in 4 oz, 6 oz, Known as ‘the hog pint, quart, 172 oz, 2.5 gal, and 5 liter tray slaughter to the world’, pack sizes Chicago dominated the Frozen Yogurt: 4-1 Gallon Jugs U.S. meatpacking indusfor soft serve machine(LIquid) try for over 100 years.

Hard packed for scooping In years since the Stock Yards closing most surHand-crafted in small batches viving specialty meat purveyors were purchased by publicly held companies, making the family owned meat company a thing of the past.

It was in that evolution where Maribel saw opportunity. Maribel and her team of seasoned veterans are now sought out by chefs, butchers and restaurateurs who want to talk to ‘meat people’. “Meat knowledge at this level is a rarity today, it’s a lost art. We are proud to be preserving that knowledge and tradition” shared MariLEASE TO OWN WITH bel. $1.00 BUY OUT! While most companies are now miles outside of 3 YEAR FINANCING AVAILABLE! the city, Purely works from their newly renovated OR 90 DAYS DEFERRED INTEREST! USDA cut shop in the heart of Chicago. Six day-aweek service and delivery allows for exceptional reaction time. This provides a cost-effective means to service their growing national business.

With years of sourcing experience and relationships, Maribel offers a wide variety of premium lines including USDA Prime beef, lamb, veal, heritage pork and grass fed beef. In addition, they have expanded their dry aging program.

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Food Industry News® May 2016

How to Survive Working At Night

1) Get “Working” Light to sleep LONGER than other Many people use mood- people. Take a very short affecting light, like an Ott 10 - 45 minute nap during Light, an ulra white lamp the day. The brief period of that brings sunlight to ex- Stage 2 sleep will be very actly where it’s needed physically recharging and (note: late night editors rewarding, allowing you to and desk jockeys use them, stay more alert during the Celebrate too). These light make a day.

Mother’s Day With huge difference on your 5) Regular Schedule European pastries. body temperature levels, Try to maintain your “Call MaCkay Right away!”

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By: Joel Primack“Call MaCkay you to sleep deeply, and for you sleep in a dark room May is food allergy action a shorter amount of time. after work, and that your month. Restaurants with aller- 2) Get Exercise before sleep isn’t interrupted by gen training can accommodate Work bright light; that’s a major the approximately 15 million Exercise creates a signifi- cue for your body that it’s Americans with food allergies, cant rise in your body tem- rise and shine time.

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■ Always wash your hands n Toppings, Cones, & Packaging CERTIFIED PUBLIC ACCOUNTANTS their sleep is interrupted The only other way to before preparing meals Serving ChiCago, ■ Accounting Services ■northweSt SBA Loanindiana, Assistance ■ Use clean cookware and by morning activity around ease the tension of rotat■ Financial Planning ■illinoiS, Software Consulting & wiSConSin utensils, if a patron says that the house. Remember that ing shift work is to graduNEW Cold Storage located in Aurora off I-88 ■ Tax Planning andFacility Preparation they have a food allergy, help- the first 3 hours of your ally change your sleeping For freeSamples: consultation, call George Parhas today, Calla for ing to mitigate cross-contami- sleep is most important as schedule. This will be less Se Habla Español www.foxvalleyfarms.com it contains the largest por- of a “shock” for your sleepwww.parhascpas.com nation ■ Have labels for ingredients tion of your deep sleep. For ing system. Before a change available for the staff, to check this reason you shouldn’t of work schedules, start the safety of meals for patrons go to bed right after you making little changes to Ice cream DIstrIbutIon & supplIes come home from work, your sleeping schedule in with a food allergy ■ Have the chef or food sani- wait until everyone in your advance. If you’re shifting tarian manager be the sole per- house leaves for work and from a day shift to a night Providing Quality Dairy Mix & Service for Over 25 Years the children have eaten shift, start sleeping earlier n Frozen Yogurt and Hard Pack Ice Cream son to handle all meals of pabreakfast and are in school and waking up earlier a few trons with food allergies n Soft Serve, Shake, & Paleta n Toppings, Cones, & Packaging IFAEA wants to help res- - this way you can wind days in advance. If you’re Serving ChiCago, taurants be safe for everyone, down a bit after work and shifting from a night shift northweSt indiana, to a day shift, begin by especially those with food al- get to sleep. illinoiS, & wiSConSin 4) The 10-45 minute nap starting to sleep later and lergies, so reach out to us at NEW Cold Storage Facility located in Aurora off I-88 Because of the lack of waking up later. www.illinoisfaea.org. Download Call for Samples: sunlight in your schedule, – Kacper M. Postawski, a life-saving poster from FoodIndusSe Habla Español www.foxvalleyfarms.com your body will naturally try PowerfulSleep.com tryNews..com

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Kevin Brown, President and CEO of Lettuce Entertain You Enterprises, Inc.® will be the keynote speaker at the United Fresh 2016 Breakfast General Session on Wednesday, June 22 at McCormick Place in Chicago.

LEYE owns more than 100 restaurants with 51 different concepts ranging from fast casual to fine dining nationwide. Lettuce opened its first restaurant, R.J. Grunts, in 1971, a youthful and fun restaurant that positioned dining out as entertainment, not just a necessity. Since that time, the company has continued to grow, and now includes restaurants like Mon Ami Gabi, Wildfire, and Joe’s Seafood, Prime Steak & Stone Crab, RPM Italian, Three Dots and a Dash, Shaw’s Crab House and more.

A Pittsburgh native, Brown obtained his B.A. from Michigan State University and joined LEYE in 1977. He was the first candidate Rich Melman, founder of LEYE, interviewed on a college campus. Brown held leadership positions at The Pump Room and Un Grand Café, where in 1981 he was awarded his first partnership opportunity. He later developed some of Lettuce’s most popular restaurants, including Shaw’s Crab House, Mity Nice Bar & Grill and Big Bowl.

He brings more than 35 years of industry experience and leadership to LEYE and in his role.

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Food Industry News® May 2016

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Chicago Midwest Meat Association March Meat Madness Event, Ditka’s Oakbrook Terrace, IL Saturday March 19th, 2016. Food Industry News was the proud sponsor of this fine event which brought together some of Chicago’s finest meat processors, distributors and suppliers. Special thanks to those who contributed to the Food Industry News gift bags, Cacciatore Insurance, Fox Motors (Ford), M & K Trucks, Mechanical 24 and TopShelf DS.

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Food Industry News® May 2016

Page 39

Increase in Fresh Prepared Food

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Retailers’ fresh prepared food offerings increased by 9.8% last year, and estimates have the category outpacing growth on the rest of the store perimeter over the next few years, FMI Vice President of Fresh Foods Rick Stein said during a recent webinar. Retailers who excel at fresh prepared foods already have a competitive edge, and the category will continue to expand and become more sophisticated, especially with the emergence of specialty foodservice, Stein said.

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Situation A 12-location grocery store chain was facing an unacceptable number of knife laceration claims in its deli and meat departments.

Society saw an opportunity for improvement and worked with the policyholder to form a comprehensive loss prevention plan that included safety policies and procedures for proper knife use.

Society Insurance Solution Society provides risk control consulting as a value-added service to all its policyholders to identify, evaluate and address the important details that could mean a big difference to business success. Using their extensive experience, training and certification, Society’s risk control specialists helped the grocery business: • Update the type of tools the deli employees and butchers were using • Institute a policy requiring the use of cut-resistant gloves • Hold in-store training classes to instruct store supervisors on knife safety and other best practices for a safe workplace These prevention procedures and policies were just one part of an overarching loss prevention program Society helped implement throughout all stores. As a result, the number of claims from cuts was drastically reduced. See more ways Society is solving real business problems at www.societyinsurance.com.

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“Our most popular drink is a bit unusual, as are most of our Serving Operators, Distributors & Processors Since 1934 cocktails, it uses turmeric, ginger and clove and it’s really tasty Dairy and Servingor Operators, Distributors & Processors 1934 chose A study out of Cornell and with Moscow, even with gin bourbon.

We let Since people Specialty Solutions Dairy and Specialty Solutions Custom Products Available Washington University in St. their spirit and weather they like to have it hotAvailable or cold. It’s a reCustom Products call for our coMplete proDuct liSt Louis challenges the notion ally personal thing and onecall thatforis our verycoMplete popularproDuct duringliSt brunch,” 800-933-2500 that the 1% and the 99% have said Hawkins.

800-933-2500 instAntwhiP.Com instAntwhiP.Com It is no secret that turmeric and ginger offer a great amount of little turnover. Rather, the health benefits and so do many of the Lula Cafe beverages and authors say, people often move into and out of high- cocktails. In fact, the staff drinks their non-alcoholic cocktails income levels. For example, during the winter to keep nasty colds away.

Marketing Headaches? Let Us Do It For You. 53% of Americans are in the Although “Still Waking Up” is another great brunch cockB2B Ads • Mailings to New Openings • Fresh Prospect Lists • Editorial and PR best-paid 10% for at least a tail, one that combines coffee, bourbon, amaretto and orange liqueur, the dinner cocktails have more than a few tricks up their Directory Listings * Internet Ads * Brochure Mailings year. Staying at the top, howsleeves as well. “Our most popular dinner cocktail right now Call Now, 847-699-3300 • www.foodindustrynews.com ever, isn’t easy. Only 4.5% of is a stirred whiskey drink combined with some pretty unusual people will be a 1% earner for elements, which are rye whiskey, with Luxardo Bitter, also ustwo straight years. Just 0.6% ing Loire Rosé wine. Which is kind of cool, you don’t really will last 10 years or longer. see whiskey blended with these things very often,” explained Among the strongest predic- Hawkins. Although Lula Cafes’ “Reptile Queen”, another poputors of high income, say the lar dinner cocktail blend between Moscow, ginger syrup, roseresearchers: education, mar- mary and gin, might be melting away with the changing season, Hawkins is already working on spring cocktails. riage, and race.

This spring, she forecasts a new trend sweeping the Chicago scene, cocktails that are a play on classics.

Hawkins says that one of her bartenders is already working on a spin of a classic drink for the warmer months, “using absinthe with champagne but she is taking it to a whole new level using rtran is a Meirtran is a providUpgrade your ATM local spirits, and Malört” but in this stage, it is still an experiof more than er of more than 750 mental drink that hasn’t sprout its roots yet. to be EMV card Ms in northern ATMs in northern The Lula Cafe beverage director advises that even without this compatible as reverse working with Illinois, working with trend, one can always go to the classic cocktails to get proporliability is now ds of ATMs. all brands of ATMs. tion ideas, ingredients and inspiration, and then morph them in effect! ion to stand In addition to into something new “flip them on their head,” as she expressed Upgrade before ne units, stand alone units, herself. Being the powerhouse that she is, Hawkins is currently the end of 2015 or sell and install we also sell and going for her level 3 Sommelier certificate, balancing a vigorous you could be at risk! ounted and install wall mounted schedule between her time on the floor, office and studying.

-up ATMs. and drive-up ATMs. Make an ATM your Her busy schedule does not interfere with her ability to conan ATM your Make an ATM your next great profit center. stantly and continuously reach her goal of challenging people’s at profit center. next great profit center. expectations and creating new beautiful and unique art that Call Mike Boyd, President: Mike Boyd, President: Call Mike Boyd, President: happens to come in a glass and not a canvas.

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Food Industry News® May 2016

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DIRECTORY OF SERVICES

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Libanais Sweets ......................................................847-329-5060

BANKING

Ridgestone Bank...................................Page 30....847-805-9520

BANNERS

Universal Awnings & Signs .....................................773-887-3935

BANNERS & POSTERS

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

BAR SPOTTING/HOSPITALITY SECURITY

Petritis Group Inc IL Lic 117001002 ........................847-705-6619

BAR STOOLS

Chicago Booth ......................................Page 25....773-378-8400

Menza Foods ........................................Page 17....630-230-0332 Danish Maid Butter Co ..........................Page 03....773-731-8787

Prime Time Sports ..................................................847-637-3500 CALAMARI Fisherman’s Pride .................................Page 02....800-543-2110 CARPET, RUG & UPHOLSTERY CLEANING Sexton Complete Care............................................847-827-1188 CASH REGISTERS & SUPPLIES Schmaus Cash Register & POS .............................847-675-6066 CATERING-VEHICLES DCI Central ...........................................Page 23....800-468-7478 CELLULAR EQUIPMENT & SERVICE Sprint Store by Air 1 Wireless ...............Page 30....630-514-9333 CHAIRS-COMMERCIAL Chicago Booth ......................................Page 25....773-378-8400 Richardson Seating-Fse. Division ...........................312-829-4040 Waco Manufacturing ...............................................312-733-0054 CHARCOAL Charcoal Supply Company .....................................312-642-5538 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 12....800-510-3811 CHORIZO Quay Corp.............................................Page 06....847-800-8567

CLASSIFIED ADVERTISING

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

CLEANING PRODUCTS

Reckitt Benckiser-Professional ...............................800-560-6619 SuperClean .............................................................847-361-0289

CO-PACKERS

DRAPERY CLEANING ON SITE Sexton Complete Care............................................847-827-1188 DUCT CLEANING Enviromatic Corp of America ................Page 34....847-729-8000 Averus .....................................................................800-393-8287 Olympia Maintenance .............................................708-344-0344

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

ELECTRICAL REPAIR & MAINTENANCE

Ronnoco Coffee ....................................Page 28....630-669-2885

EMPLOYEE BENEFITS PROVIDERS

COFFEE

Big Shoulders Coffee ..............................................312-810-3046 Farmer Brothers Coffee ..........................................312-437-1818

COFFEE & TEAS

Royal Cup Coffee..................................Page 14....630-254-3365 True Brew Outfitters ................................................773-252-7000

COFFEE BREWING DEVICES

United Fast Food & Beverage.................................847-616-0711

COFFEE HOUSE PRODUCTS

True Brew Outfitters ................................................773-252-7000

COFFEE ROASTERS

Tec Foods Inc........................................Page 31....773-638-5310 Passion House Coffee Roasters .............................312-733-3998 Tugboat Coffee .......................................................630-390-6613

COFFEE-GOURMET & SPECIALTY

True Brew Outfitters ................................................773-252-7000

COLD STORAGE

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

COLD STORAGE-PORTABLE

Portable Cold Storage...........................Page 14....800-535-2445

COMMUNICATIONS

APLM Distributing .................................Page 28....866-758-0058

CONSTRUCTION COMPANIES

Walter Daniels Construction .................Page 14....773-775-0170

CONSULTING & DESIGN

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

CORNED BEEF HASH

Menza Foods ........................................Page 17....630-230-0332

CORNED BEEF-FRESH

Vienna Beef ..........................................Page 29....773-278-7800 EX-Cel Corned Beef ...............................................312-666-2535

CORPORATE GIFTS

Vienna Beef ..........................................Page 29....773-278-7800

DAIRY-PRODUCTS

Instantwhip Chicago..............................Page 40....800-933-2500

Mackay Heating & Mechanical..............Page 36....847-381-0448 Trinet .......................................................................888-874-6388 EMPLOYEE SERVICE OUTSOURCING Trinet .......................................................................888-874-6388 ENERGY BROKER Century Energy Solutions .....................Page 38....630-817-3164 ENERGY MANAGEMENT SYSTEMS Zone Mechanical...................................Page 37....708-388-1370 ERP SOFTWARE-FOR DISTRIBUTORS TopshelfDS............................................Page 26....770-883-7441 ESPRESSO MACHINES United Fast Food & Beverage.................................847-616-0711 ETHNIC FOODS Kikkoman Sales USA ..............................................630-954-1244 FAUCETS Faucet Shoppe The ..............................Page 22....773-478-3890 FILTERS-EXHAUST SYSTEMS Averus .....................................................................800-393-8287 Olympia Maintenance .............................................708-344-0344 FIRE ALARM REPAIR & TESTING Valley Fire Protection ..............................................630-761-3168 FIRE SUPRESSION SYSTEMS Averus .....................................................................800-393-8287 Fox Valley Fire & Safety..........................................847-695-5990 FIRE-EXTINGUISHERS Averus .....................................................................800-393-8287 FIRST AID-EQUIPMENT & SUPPLIES Affirmed Medical Service ........................................847-322-9185 FLATBREADS Grecian Delight Foods ............................................847-364-1010 FLOOR CLEANING-REFINISH & REPAIR Sexton Complete Care............................................847-827-1188 FLOOR MAINTENANCE Sexton Complete Care............................................847-827-1188

Quay Corp.............................................Page 06....847-800-8567

FLOORS-SALES & REPAIRS

Zap Props .............................................Page 03....773-376-2278

FOOD DISTRIBUTORS

DCI Central ...........................................Page 23....800-468-7478

Tec Foods Inc........................................Page 31....773-638-5310

Algelato Chicago ...................................Page 25....847-455-5355

Christ Panos Foods ................................................312-421-6100

DECOR & DESIGN

DELIVERY-VEHICLES DESSERTS

Gerhard’s European Desserts ..............Page 36....847-234-0023 Eli’s Cheesecakes...................................................773-736-3417

DIRECT MAIL PROGRAMS

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

DIRECTV

Customcrete LLC ....................................................847-651-9699 Devanco Foods .....................................Page 18....847-228-7070 Anichini Brothers .....................................................312-644-8004 Grecian Delight Foods ............................................847-364-1010 Kronos Foods..........................................................800-621-0099 FOOD EQUIPMENT Bob King Auctions .................................Page 16....847-363-2268 FOOD PRODUCTS

Prime Time Sports ..................................................847-637-3500

Menza Foods ........................................Page 17....630-230-0332

Cintas Corporation ..................................................630-543-3666

Yen’s Foodservice .................................Page 10....312-259-9150

DISHWASHER-LEASING & RENTAL

Lee’s Chemical Solutions........................................844-550-5337

Tec Foods Inc........................................Page 31....773-638-5310 Grecian Delight Foods ............................................847-364-1010

Richardson Seating-Fse. Division ...........................312-829-4040

CIGARS

DISTRIBUTOR SALES REPS

FOOD PRODUCTS-PREPARED

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

Pacific Cigar Company .........................Page 40....630-972-1189

Jeff Goworowski......................................................773-851-7833

Captain Ken’s Foods.............................Page 12....800-510-3811

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CLASSIFIEDS

FOOD-DISTRIBUTION SOFTWARE

GREASE-EXHAUST CLEANING

Cummings Insurance Assoc. Inc.............................331-457-5752

TopshelfDS............................................Page 26....770-883-7441

Enviromatic Corp of America ................Page 34....847-729-8000

ISU Northwest Insurance Services .........................888-366-3467

FOOD-PRODUCTION SOFTWARE

Averus .....................................................................800-393-8287

TopshelfDS............................................Page 26....770-883-7441

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

FOODSERVICE EQUIPMENT Leach Food Equipment Dist..................Page 38....815-712-7707 March Quality Used & New Equip.........Page 15....800-210-5895 Thunderbird Food Machinery ................Page 28....866-451-1668 Losurdo Inc .............................................................630-833-2828 FOODSERVICE EQUIPMENT-REPAIR Mackay Heating & Mechanical..............Page 36....847-381-0448 CSI - Coker Service Inc ..........................................888-908-5600 Cobblestone Ovens ................................................847-635-0172 FOODSERVICE- LAYOUT & DESIGN A D E Foodservice Equipment ................................630-628-0811 Losurdo Inc .............................................................630-833-2828 Sarfatty Associates .................................................847-920-1100 FOODSERVICE-EQUIPMENT PARTS CSI - Coker Service Inc ..........................................888-908-5600 Cobblestone Ovens ................................................847-635-0172 FOODSERVICE-SUPPLIES Ramar Supply Co..................................Page 35....708-233-0808 FREEZER & REF TRAILER RENTAL/LEASING Portable Cold Storage...........................Page 14....800-535-2445 FREEZERS-ALL TYPES Custom Cooler & Freezer .....................Page 08....630-879-3131 FRYERS FSI/Foodservice Solutions ......................................847-719-6088

GREEK FOOD PRODUCTS

Devanco Foods .....................................Page 18....847-228-7070 Olympia Food Industries .......................Page 24....773-735-2250 Grecian Delight Foods ............................................847-364-1010 Kronos Foods..........................................................800-621-0099

GYROS

Devanco Foods .....................................Page 18....847-228-7070 Olympia Food Industries .......................Page 24....773-735-2250 Grecian Delight Foods ............................................847-364-1010

Society Insurance ...................................................888-576-2438 The Horton Group ...................................................312-917-8610

Northern Underwriting Manager............Page 23....815-226-9353

Nueske Applewood Smoked Meats ........................800-382-2266

Clermont Specialty Managers .................................800-504-7012

INSURANCE-INDUSTRIAL & COMMERCIAL

Jos Cacciatore & Company ..................Page 32....312-264-6055

INTERIOR DESIGNERS

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

INTERNET ADVERTISING

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

Authentic Brands...................................Page 20....708-749-5430 Bari Beef ...............................................Page 04....847-305-0056

Devanco Foods .....................................Page 18....847-228-7070

Fontanini ...............................................Page 09....708-485-4800

Allen Brothers 1893 ................................................773-890-5100

Serrelli’s Foods .....................................Page 30.. 877-385-BEEF

MEDICAL SUPPLIES

Grecian Delight Foods ............................................847-364-1010

APLM Distributing .................................Page 28....866-758-0058

ITALIAN FOOD SPECIALTIES

Affirmed Medical Service ........................................847-322-9185

Mackay Heating & Mechanical..............Page 36....847-381-0448

Natali Brand ............................................................847-668-6590

HAMBURGERS -FRESH & FROZEN HAND HELD TWO WAY RADIOS

HEATING & AIR CONDITIONER SERVICE & REP

Red Hot Chicago...................................Page 12....800-249-5226

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

Mechanical 24 .......................................Page 40....847-987-9738

ITALIAN SAUSAGE

Enviromatic Corp of America ................Page 34....847-729-8000

Fontanini ...............................................Page 09....708-485-4800

HOOD & EXHAUST-CLEANING

Averus .....................................................................800-393-8287

Devanco Foods .....................................Page 18....847-228-7070 Anichini Brothers .....................................................312-644-8004

Red Hot Chicago...................................Page 12....800-249-5226

KID’S ACTIVITIES

Walter Daniels Construction .................Page 14....773-775-0170 GIARDINERA Natali Brand ............................................................847-668-6590 GIARDINIERA Authentic Barnds...................................Page 20....708-749-5430 E Formella & Sons ..................................................630-873-3208 V Formusa Company ..............................................847-813-6040 GLASSWARE-CUSTOM PRINTED Maximum Business Solutions ...............Page 08....219-933-1809 GLYCOL REFRIGERATION SYSTEM & REPAIR Mackay Heating & Mechanical..............Page 36....847-381-0448 GOURMET-FOOD PRODUCTS Viola Imports ...........................................................847-690-0790 GPS VEHICLE TRACKING Sprint Store by Air 1 Wireless ...............Page 30....630-514-9333 GRAB-AND-GO FOOD PRODUCT DIST. Norman Distribution ................................................847-228-2887 GRASSFED BEEF Tallgrass Beef Company .......................Page 06....312-846-1361 GREASE REMOVAL SERVICE Kaluzny Bros Inc .....................................................815-744-1453 GREASE TRAP PUMPING SERVICE

Anichini Brothers .....................................................312-644-8004

Devanco Foods .....................................Page 18....847-228-7070

HAMBURGER PATTY MANUFACTURER

Algelato Chicago ...................................Page 25....847-455-5355

GENERAL CONTRACTORS

Allen Brothers 1893 ................................................773-890-5100

MEATBALLS

HOT DOGS

Palazzolo’s Artisan Dairy ......................Page 35. 800-4GE-LATO

Tallgrass Beef Company] ......................Page 06....312-846-1361

Bari Beef ...............................................Page 04....847-305-0056

GELATO

Kool Technologies .................................Page 27....630-483-2256

Purely Meat Company ..........................Page 48....708-731-3180

Authentic Brands...................................Page 20....708-749-5430

JUICERS-FRUIT & VEGETABLES

Palazzolo’s Artisan Dairy ......................Page 35. 800-4GE-LATO

Greenridge Farms .................................Page 29....847-434-1803

Trinet .......................................................................888-874-6388

H/R-HUMAN RESOURCE SERVICES

Averus .....................................................................800-393-8287

GELATO EQUIPMENT & SUPPLIES

Devanco Foods .....................................Page 18....847-228-7070

Kronos Foods..........................................................800-621-0099

JAPANESE-FOOD PRODUCTS

Hands on Gaskets & Hardware ..............................708-641-7007

MEAT-WHOLESALE

ITALIAN BEEF

Belvin/J&F Sheet Metal Co .....................................312-666-5222

GASKET REPLACEMENT SERVICE

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

MEAT-SMOKED

JANITOR-SUPPLIES

Richardson Seating-Fse. Division ...........................312-829-4040

Columbus Vegetable Oils......................Page 11 ....773-265-6500

MEAT PROCESSING EQUIP SALES & SERVICE

INSURANCE SERVICES

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

FURNITURE-COMMERCIAL

MAYONNAISE

HOOD & EXHAUST-SYSTEMS HOOD SYSTEMS-FIRE

Vienna Beef ..........................................Page 29....773-278-7800

R Whittingham & Son Meats ...................................708-371-1650

MEATS-NATURAL

Greenridge Farms .................................Page 29....847-434-1803

MEDITERRANEAN FOODS

Grecian Delight Foods ............................................847-364-1010

MENUS-CUSTOM PRINTED

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

MICRO BEERS

Chicago Beverage Systems..................Page 13....773-826-4100

MILK

Instantwhip Chicago..............................Page 40....800-933-2500

Ramar Supply Co..................................Page 35....708-233-0808

MYSTERY SHOPPING/HOSPITALITY SECURITY

Kikkoman Sales USA ..............................................630-954-1244

NAME-PLATES & TAGS

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

OIL FILTRATION DEVICES

Wikkistix ................................................Page 33....800-869-4554

OIL-FRYING

Petritis Group Inc IL Lic 117001002 ........................847-705-6619 Classic Design Awards ...........................................847-470-0855 Vito Fryfilter ...........................................Page 37....847-859-0398

Crawford Sausage ..................................................773-277-3095

KITCHEN-EXHAUST SYSTEMS/CLEANING

Enviromatic Corp of America ................Page 34....847-729-8000

OILS & FATS-COOKING

Grecian Delight Foods ............................................847-364-1010

Averus .....................................................................800-393-8287

Columbus Vegetable Oils......................Page 11 ....773-265-6500

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

Salad Oils International ...........................................773-261-0500

HUMMUS & SPREADS ICE CREAM

Chef Mac Culinary Cooking Oils ...........Page 15....708-945-9150

Algelato Chicago ...................................Page 25....847-455-5355

KNIFE-SHARPENING SERVICE

OILS & SHORTENING

Chocolate Shoppe Ice Cream ...............Page 24....608-221-8640

Cozzini Inc ..............................................................888-846-7785

Chef Mac Culinary Cooking Oils ...........Page 15....708-945-9150

Fox Valley Farms ..................................Page 36....630-231-3005

Maestranzi Brothers ................................................708-867-7323

Homer’s Gourmet Ice Cream ................Page 39....847-251-0477 Instantwhip Chicago..............................Page 40....800-933-2500

LAMB-WHOLESALE

Allen Brothers 1893 ................................................773-890-5100

Columbus Vegetable Oils......................Page 11 ....773-265-6500

OILS & VINEGAR

Pastorelli Foods ....................................Page 34 800-SOS-AUCY

Palazzolo’s Artisan Dairy ......................Page 35. 800-4GE-LATO

LAW FIRMS

OILS-COOKING/BULK

Dregerlaw................................................................312-322-0955

Columbus Vegetable Oils......................Page 11 ....773-265-6500

Kool Technologies .................................Page 27....630-483-2256

LINEN SUPPLY & RENTAL SERVICE

Cosmopolitan Textile ...............................................773-254-6100

OLIVE OILS

Ice Solutions 24 ......................................................847-807-3385

Mickey’s Linen ........................................................773-545-7211

Columbus Vegetable Oils......................Page 11 ....773-265-6500

Major Appliance Service .........................................708-447-4100

Valley Linen Supply.................................................630-897-4474

Salad Oils international Corp ..................................773-261-0500

ICE CREAM-EQUIPMENT & SUPPLY

ICE MACHINE REPAIR & SANITIZING

ICE MACHINES

LIQUOR LIABILITY/AUTO/UMBRELLA

Apex Beverage Company .....................Page 04.. 877-901-APEX

Northern Underwriting Manager............Page 23....815-226-9353

Salad Oils International Corp ..................................773-261-0500

ORGANIC FOODS

Pastorelli Foods ....................................Page 34 800-SOS-AUCY

ICE MACHINES-SALES-RENTAL OR LEASING

LIQUOR LICENSE ASSISTANCE

OVEN REPAIR & MAINTENANCE

Empire Cooler Service ..........................Page 22....312-733-3900

Daniel Rubinow License Law Group .......................773-809-5409

Mackay Heating & Mechanical..............Page 36....847-381-0448

ICE-MAKING EQUIPMENT/REPAIR & SERVICE

LIQUOR-WHOLESALE

Mackay Heating & Mechanical..............Page 36....847-381-0448

Peerless Liquors .....................................................773-378-3908

OVENS-SALES & SERVICE

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

ICE-SCULPTURE

LOGISTICS COMPANIES

PACKAGING

AAA Nadeau’s Ice Sculptures .................................708-366-3333

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

Sunshine Supply Company...................Page 16....773-927-2828

INSURANCE

MANUFACTURERS REPRESENTATIVES

Jos Cacciatore & Company ..................Page 32....312-259-8200

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

PACKAGING SPECIALISTS

Wertheimer Box Corporation ................Page 14....312-829-4545

Northern Underwriting Manager............Page 23....815-226-9353

MARINADES-FOR MEATS

PAINTING & HANDYMAN SERVICES

Caro Insurance Services.........................................708-745-5031

CRM North America ..............................Page 22....708-603-3475

Schubert Painting....................................................847-606-9660

Tierra Environmental.............................Page 31....888-551-1998

Clermont Specialty Managers .................................800-504-7012

MARKETING-SERVICES

PANCAKE-BATTER & MIX

Kaluzny Bros Inc .....................................................815-744-1453

Concklin Insurance Agency.....................................630-268-1600

Illinois Royalty .........................................................630-487-1485

Tec Foods Inc........................................Page 31....773-638-5310

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Page 43

PAPER-PRODUCTS

REFRIGERATION UNITS-MOBILE

SEATING

Ramar Supply Co..................................Page 35....708-233-0808

Kingtec Midwest ....................................Page 26....708-597-2200

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

PARTY-FAVORS & SUPPLIES Ramar Supply Co..................................Page 35....708-233-0808 PASTA-FRESH AND FROZEN Pastafresh Home Made Pasta ................................773-745-5888 PASTRIES-WHOLESALE Gerhard’s European Desserts ..............Page 36....847-234-0023 PATTY MACHINES/FOOD FORMERS Berkel Midwest........................................................800-921-9151 PAYROLL SERVICE Trinet .......................................................................888-874-6388 PEST CONTROL/PEST ELIMINATION Mc Cloud Services ................................Page 27....800-332-7805 Presto X Pest Control .............................................888-627-5772 PHONES-CELLULAR Sprint Store by Air 1 Wiresless .............Page 30....630-514-9333 PICKLES & RELISH Vienna Beef ..........................................Page 29....773-278-7800 PITA BREAD Grecian Delight Foods ............................................847-364-1010 PIZZA SUPPLY DISTRIBUTORS Anichini Brothers .....................................................312-644-8004 PLAQUES Classic Design Awards ...........................................847-470-0855 PLUMBING SUPPLIES Faucet Shoppe The ..............................Page 22....773-478-3890 POINT OF SALE SUPPLIES Schmaus Cash Register & POS .............................847-675-6066 POINT OF SALE SYSTEMS Retail Control Solutions ..........................................630-521-9900 Schmaus Cash Register & POS .............................847-675-6066 POLISH SAUSAGE Harczak Sausage Company .................Page 10....773-631-8400 POULTRY-FRESH New S B L INC ......................................Page 06....773-376-8280 PRESSURE WASHING Olympia Maintenance .............................................708-344-0344 PRINTING-CUSTOM ITEMS Accurate Printing.....................................................708-824-0058 PRIVATE LABEL FOOD MANUFACTURERS Big Shoulders Coffee ..............................................312-810-3046 E Formella & Sons ..................................................630-873-3208 Milano Baking Company .......................................800-495-BUNS T F Processors........................................................847-709-2600 PRODUCE DISTRIBUTORS Premier Produce .....................................................847-678-0780 PUBLISHING Food Industry News ................................................847-699-3300 RE-UPHOLSTERY Chicago Booth ......................................Page 25....773-378-8400 REFRIGERATED TRAILER RENTAL/LEASING Portable Cold Storage...........................Page 14....800-535-2445 REFRIGERATION EQUIP SERVICE & REPAIR Mackay Heating & Mechanical..............Page 36....847-381-0448 Mechanical 24 .......................................Page 40....847-987-9738 CSI - Coker Service Inc ..........................................888-908-5600 Lee’s Foodservice Parts & Repair ..........................800-728-1102 REFRIGERATION SERVICE Zone Mechanical...................................Page 37....708-388-1370 REFRIGERATION SYSTEMS-INDUSTRIAL Zone Mechanical...................................Page 37....708-388-1370

REFRIGERATION-EQUIP/COMMERCIAL

DCI Central ...........................................Page 23....800-468-7478

SEATING REPAIRS

TRUCK-SALES & SERVICE

REMODELING & NEW CONSTRUCTION

SEWER(MAINT)-RODDING & JETTING

Express Seating ....................................Page 27....630-985-7797

DCI Central ...........................................Page 23....800-468-7478

Walter Daniels Construction .................Page 14....773-775-0170

Tierra Environmental.............................Page 31....888-551-1998

TRUCK-SALES NEW & USED

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

RESTAURANT EQUIPMENT

FSI/Foodservice Solutions ......................................847-719-6088 Losurdo Inc .............................................................630-833-2828

RESTAURANT EQUIPMENT & SUPPLIES

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

SHIPPING SERVICES

Mercedes Benz of Chicago .....................................312-628-4101 D & S Truck Center ...............................Page 21....708-352-5551

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

M & K Truck Centers (Hino) ..................Page 38....708-793-5251

Columbus Vegetable Oils......................Page 11 ....773-265-6500

TRUCK-VEHICLE GPS TRACKING UNITS

SHORTENING

SIGNAGE-INDOOR & OUTDOOR

M & K Truck Centers (Isuzu) .................Page 39....708-793-5251 Sprint Store by Air 1 Wireless ...............Page 30....630-514-9333

American Graphics ...............................Page 20....888-774-6270

SILVERWARE & DINNERWARE

TV SALES, SERVICE & INSTALLATION

Ramar Supply Co..................................Page 35....708-233-0808 Berkel Midwest........................................................800-921-9151

RESTAURANT EQUIPMENT REPAIR SERVICE

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

SLICERS-SALES & SERVICE

UNIFORMS-ALL TYPES

Mackay Heating & Mechanical..............Page 36....847-381-0448

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

UNIFORMS-CUSTOM PRINTED

Olympic Store Fixtures..........................Page 21....773-585-3755

Berkel Midwest........................................................800-921-9151 CSI - Coker Service Inc ..........................................888-908-5600 Cobblestone Ovens ................................................847-635-0172 Lee’s Foodservice Parts & Repair ..........................800-728-1102 Major Appliance Service .........................................708-447-4100

RESTAURANT EQUIPMENT-NEW & USED

Bob King Auctions .................................Page 16....847-363-2268 March Quality Used & New Equip.........Page 15....800-210-5895

RESTAURANT REAL ESTATE SALES

John Moauro/Realty Executives .............................708-361-1150 Kudan Group Inc .....................................................312-575-0480

Maestranzi Brothers ................................................708-867-7323

SNACK FOODS

Norman Distribution ................................................847-228-2887

SOAPS & DETERGENTS

Lee’s Chemical Solutions........................................844-550-5337

Prime Time Sports ..................................................847-637-3500 Valley Linen Supply.................................................630-897-4474 Maximum Business Solutions ...............Page 08....219-933-1809

VEAL

Allen Brothers 1893 ................................................773-890-5100

VEHICLE TRACKING DEVICES

Sprint Store by Air 1 Wireless ...............Page 30....630-514-9333

SOCIAL MEDIA SERVICES

VENTILATING-SYTEMS CLEANING

Stick Out Social.....................................Page 39....312-655-9999

Enviromatic Corp of America ................Page 34....847-729-8000

SOFT SERVE-ICE CREAM/EQUIP & SUPPLIES

Kool Technologies .................................Page 27....630-483-2256

SOFTWARE-FOODSERVICE

Culinary Software Services ...................Page 04....800-447-1466

Averus .....................................................................800-393-8287 Olympia Maintenance .............................................708-344-0344

VODKA

Torta Bianca ..........................................Page 26....312-233-2760

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

SOFTWARE-MEAT/SEAFOOD PRODUCTION

WALK IN COOLER, MOBILE, RENTAL/LEASING

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

TopshelfDS............................................Page 26....770-883-7441

Portable Cold Storage...........................Page 14....800-535-2445

RESTAURANT-DESIGNERS

SOFTWARE-WHOLESALE DISTRIBUTION

WALK-IN COOLER REPAIR & MAINTENANCE

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

TopshelfDS............................................Page 26....770-883-7441

SOUPS

Mackay Heating & Mechanical..............Page 36....847-381-0448

Losurdo Inc .............................................................630-833-2828 Sarfatty Associates .................................................847-920-1100

RESTAURANTS

Vienna Beef ..........................................Page 29....773-278-7800

SPA

WALK-IN COOLERS AND FREEZERS

La Scarola Restaurant ..........................Page 26....312-243-1740

King Spa & Sauna...................................................847-972-2540

WAREWASHING PROGRAMS

Famar Flavors .......................................Page 16....708-926-2951

WEBSITE DESIGN

Allen Brothers 1893 ................................................773-890-5100

WELDING & FABRICATING

Pita Inn Restaurants ...............................................847-677-0211

RESTROOM-SANITIZING & DEODORIZING

Reckitt Benckiser-Professional ...............................800-560-6619

SAFETY PRODUCTS-INDUSTRIAL

SPICE BLENDS

STEAKS-PORTION CONTROLLED

Mechanical 24 .......................................Page 40....847-987-9738 Custom Cooler & Freezer .....................Page 08....630-879-3131 Lee’s Chemical Solutions........................................844-550-5337 Americaneagle.com ..............................Page 47....847-699-0300

Mennon Rubber & Safety Products ......Page 06....847-678-8250

STEAM CLEANING

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

SUPERMARKET & DELI EQUIPMENT

WHIPPED CREAM

Columbus Vegetable Oils......................Page 11 ....773-265-6500 Tec Foods Inc........................................Page 31....773-638-5310

Leach Food Equipment Dist..................Page 38....815-712-7707

WILD GAME

SALAD-DRESSINGS & OILS

SANITATION TRAINING

Illinois Restaurant Association ..............Page 33....312-787-4000 Food Industry Training ............................................630-690-3818

SATELLITE TV SYSTEMS

Prime Time Sports ..................................................847-637-3500

SAUSAGE

Red Hot Chicago...................................Page 12....800-249-5226

SUPERMARKET- EQUIPMENT/ NEW & USED

WORKERS COMP INSURANCE

TABLES-ALL TYPES

Chicago Booth ......................................Page 25....773-378-8400 Waco Manufacturing ...............................................312-733-0054

TAMALES

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

TEA-GREEN

Dewdrop Tea ...........................................................630-335-7806

CRM North America ..............................Page 22....708-603-3475

TEXT MESSAGING PROGRAMS

Greenridge Farms .................................Page 29....847-434-1803

TOMATO PRODUCTS

SAUSAGE PRODUCTS SBA LOANS

Ridgestone Bank...................................Page 30....847-805-9520

Allen Brothers 1893 ................................................773-890-5100

DLS Custom Embroidery ........................................847-593-5957

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

Instantwhip Chicago..............................Page 40....800-933-2500

WINE PRODUCERS

Vienna Beef ..........................................Page 29....773-278-7800

SAUSAGE MAKING CLASSES

KOP Ind. Welding & Fabrication ...........Page 04....630-930-9516

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

T-SHIRTS-CUSTOM PRINTED

Illinois Royalty .........................................................630-487-1485 Experfood US........................................Page 28....847-890-9948 Pastorelli Foods ....................................Page 34 800-SOS-AUCY

SCALES

TRADE PUBLICATIONS

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

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

SEAFOOD

TRUCK DEALERS

Fisherman’s Pride .................................Page 02....800-543-2110

Fox Ford & Lincoln ................................Page 15....773-687-7807

REFRIGERATION SYSTEMS-SUPERMARKET

SEASONINGS & SEASONING BLENDS

TRUCK GRAPHICS

Zone Mechanical...................................Page 37....708-388-1370

CRM North America ..............................Page 22....708-603-3475

American Graphics ...............................Page 20....888-774-6270

may 2016 41-48.indd 43

TRUCK-REFRIGERATED

Ste. Michelle Wine Estates .....................................630-302-5596 Northern Underwriting Manager............Page 23....815-226-9353 Trinet .......................................................................888-874-6388

YOGURT & SOFT SERVE EQUIPMENT

Kool Technologies .................................Page 27....630-483-2256

To Be Added To Our Directory: Call today: 847-699-3300

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

4/12/16 12:58 PM

Page 44

CLASSIFIEDS

PONTARELLI ASSOCIATES Real Estate Services Restaurant Brokerage Division

Vince Ferraro

Chicago’s Premier Hospitality Real Estate Brokers

TAVERN

Established 20 years. Look at what you get: Tavern, enclosed patio, picnic area, volleyball courts and a 2 bedroom apartment with private deck...all included in the below market-value rent! Confident that an experienced operator will succeed, owner offers financing to a credit worthy buyer.

Located on a busy avenue near Gurnee Mills and Great America.

BIZ, FF&E @ $149K. REAL ESTATE including Business and 3-bedroom house @ $749K!

OAK PARK

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

312.575.0480 www.kudangroup.com

NEW LISTINGS Evanston - Confidential #735 - Real Estate with Restaurant & Assets

Uniquel island parcel at very busy intersection. Land sale includes grill-type restaurant

Fast food. Freestanding. Stoplight corner. Seats 90.

Parking lot. Patio. Est. 15 years. Solid lease. Must sell!!

Biz, FF&E @ NEW PRICE: $110K

building with seating and all restaurant equipment. Loyal customer base. 9 Parking Spaces.

Size: 800 SF (Building) 1,600 SF (Lot) Price: $349,000

ITALIAN CAFÉ

Size: 1,425 SF Rental Rate: $3,278/Mo. (NNN) Price: $175K (Business) Agents: Jerrod/JC

Lincoln Park - Confidential #688 - Building & Business for Sale

Established, two-level bar/restaurant located in the heart of Lincoln Park, steps away from DePaul University. Fully-licensed with 150 Total Occupancy. Full basement and office.

Fantastic site at Oakton & River, Des Plaines! Paved lot.

13,200 sf. Maintained building, 2,600 sf. Former restaurant seats 120, parks 36. Liquor license available (Possible re-development: additional 13,000 sf available).

REAL ESTATE @ $575K

Size: 4,312 SF (Building) 2,825 SF (Lot) Price: $1,493,000 (Real Estate & Business) Agent: Jarrett

Logan Square - 2928 Fullerton St. - Two Way Lounge

True dive bar with dual entrance facing Fullerton & Milwaukee Avenues. Includes a full basement for storage. Business in operation for over 45 years with excellent reviews.

Size: 1,280 SF+ Basement Rental Rate: $5,171/Mo. (Gross) Price: $179K (Business) Agent: Rick

AMERICAN PUB

Freestanding brick building. Seats 175. Parks 200. Patio.

Signage. Recently rehabbed dining room, bar and kitchen.

Unique decor and menu. Video gaming. Great lease. Financing.

Just off I-90. Affluent NW suburb. Kane County.

Biz, FF&E @ $250K

Old Town - 163 W. North Ave. - Retail/Restaurant for Lease Vanilla box space with balck iron located on busy North Avenue b/t Wells & LaSalle. 25 feet of frontage ideal for retail/fast-casual restaurant use. High vehicular & pedestrian traffic.

Size: 1,198 SF+ Basement Rental Rate: $43.50/SF (Net) Net Charges: $13.50/SF Agent: Brian

West Loop - 770 W. Gladys Ave. - Retail/Office for Lease

YOU CONCEPT

NW Suburb. The build-out, decor and ambiance of this venue are spot on for a “Pub,” “Sports Bar” or upscale casual concept.

Dining rooms, bar and fully fixtured kitchen are in pristine condition.

Basement with walk-in coolers and office included in rent.

Lease: 5 years with 5 year option at below market value.

VIDEO GAMING allowed! FF&E @ $125K Mixed-use REAL ESTATE available!

Great ground floor loft space in the heart of Greektown, right off of the Kennedy Expressway.

High ceilings, plenty of natural light and wide open floor plan. Ideal for office/retail use.

Size: 1,800 SF (Approx.) Rental Rate: $19/SF NNN Agent: Adam

Wicker Park - 2018 W. Division St. - Formerly Delish Diner

Restaurant and bar with robust infrastructure that can easily be re-concepted. Features multiple hoods and walk-in coolers, as well as a sizable sidewalk cafe for great exposure.

Size: 2,200 SF Rental Rate: $2,534/Mo. (Modified Gross) Price: $399K (Business) Agent: JC

CASUAL AMERICANA

RE PR DU IC CE E D!

FEATURED LISTINGS

NEW!!

* BBQ, Ravenswood....CALL! *Family, Naperville...CALL! *Fast Food, Chicago....CALL!

MORE LISTINGS AVAILABLE–CALL! SELLING? ALWAYS CONFIDENTIAL!

VinceF@realtychicago.com

CALL 847/778-3571 MEMBER: CRBA

RE PR DU IC CE E D!

Evanston - 1322 W. Chicago Ave. - Addis Abeba Restaurant Second generation restaurant with Black Iron, two hoods, walk-in cooler and ADA-compliant bathrooms. Easy to reconcept with little investment. All FF&E included in asking price.

Size: 2,774 SF Rental Rate: $4,399/Mo. (NNN) Price: $75K (Business/Assets) Agents: JC/Jerrod

Forest Park - 7652 Madison St. - Brian Boru Irish Pub Two-story pub & eatery with real estate for sale or lease. Spacious outdoor patio and parking. Potential for further development. Convenient location to I-290 & CTA Blue Line.

Size: 8,750 SF (Building) 18,750 SF (Lot) Price: $949,900 (R.E. & Assets) Agent: Jerrod

Lakeview - 2834 N. Southport Ave. - Mirador Restaurant

Fully-furnished and remodeled bar & restaurant. Corner location with a large wrap around sidewalk patio. Approx. 1,800 SF full basement includes kitchen and storage.

Size: 1,200 SF (1st Floor) Rental Rate: $5,118/Mo. (Gross) Price: $139,500 (Bus.) Agent: Scott

RE PR DU IC CE E D!

COUNTRY RESTAURANT!

Just over the border! Elegant, intimate, updated restaurant & bar.

Seating over 75...banquet room seats 200 with bookings into 2016...Apartment is 1,400 sf with 3 bedrooms and 2 baths... all housed in a beautiful Victorian building nestled in oak trees on 21/2 acres! Plenty of parking. Established 1991.

Owners retiring. REAL ESTATE, BIZ, FF&E @ $585K.

Re RE PR DU IC Pr duc ice ed CE E D! !

FAMILY RESTAURANT

NW Chicago. Booming area. Stoplight corner. Est. 40 years!

Newly remodeled...pristine condition. Seats 88. Parking. Great lease with renewal options for a long term. Needs a “hands-on” operator...potential “goldmine.” Biz, FF&E @ $125K

Rick

Profitable wine shop/bar with rare license to sell wine by the glass. Business allows for private events, classes and retail liquor & food sales. Located near Purple Line train stop.

LOCATION

Unique fast food establishment serving “southern comfort food” and specializing in broasted chicken.

This freestanding building seats 40 and parks 12. It is highly visible at a busy, signaled intersection in NW Chicago.

Known for its delicious food and friendly service, this popular spot receives rave reviews. Tenant favorable lease has renewal options for long term. Illness forces sale. BIZ, FF&E @$149K

(Real Estate & Assets) Agent:

Evanston - Confidential #1049 - Established Wine Shop

Near West suburb. End cap. Seats 40 with ample parking.

Features Italian comfort food...Catering a specialty. All authentic recipes from a well known chef included along with transitional training! Great lease with renewal options. Owners retiring.

Perfect for aspiring chef. Biz, FF&E @ $69K

may 2016 41-48.indd 44

Food Industry News® May 2016

CLASSIFIEDS

Lakeview - 2913 N. Lincoln Ave. - Net Investment Opportunity

Tavern with an outdoor patio and 2 bed/1 bath apartment. Dense residential area near the northwest corner of Diversey & Lincoln. High vehicular traffic counts and great incomes.

Size: 2,244 SF (Building) 2,575 SF (Lot) Price: $794,500 (Net Real Estate Investment) Agent: Scott

Woodridge - 6315 Main St. - Six-Thirty Bar + Restaurant Upscale restaurant, bar & entertainment venue at the busy Seven Bridges Shopping Center.

Turn-key with a fully-equipped kitchen, 2 large exhaust systems, stage area and large patio.

Size: 6,511 SF Rental Rate: $15/SF (NNN) Price: $49,900 (Business) Agent: Adam Kudan Group, Inc. 566 W. Lake St. Suite 320 Chicago, IL 60661

MEMBER: CRBA

4/12/16 12:58 PM

Food Industry News® May 2016

Page 45

REALPOUL REALTY “Commerce With Morality™”

2731 W. Touhy Ave. Chicago, Illinois 60645

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

Peter J. Poulopoulos, MBA

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

A BEAUTIFUL SUMMARY OF BUSINESSES FOR SALE

FREE RESTAURANT EQUIPMENT $25,000 BUSINESS OPPORTUNITY RESTAURANT & BANQUET HALL I-88 & RT. 59 - Naperville, IL 11,000 SF - Low Rent Brokers Welcome

630-585-0004

BAR & GRILL FOR SALE. Updated Turn-Key 2,200 sq. ft. High visibility.

Video gaming. Great lease!

Contact Sean Glascott - @properties

773-551-7168

Free Standing - Same Owners 35 Years with Property $255K $75,000 Business Only - Successful and Profitable Fast Food with Drive Thru. $89,000 6 Days, EZ to Run, Fantastic Location, 50 Seats PENDING “One of a Kind” - Same Owner ~21 Years - 6 Days - Great Business $149,000 Free Standing - Corner - 90% of F&E ~ 2 Years Old $169,000 Greek Yogurt, Raw Juices, Smoothies, Coffee & Tea! $175,000 Free Standing - Same Owners 35 Years Business only $75K $255,000 Fast Food-Free Standing Spotless- B: $120K B&P: $355K $355,000 Breakfast-Lunch / Fast Food 6am to 3pm $125,000 Lease office space within an office; Free Utilities Heat A/C Electric $1 Excellent Restaurant Since 1969 - Fantastic Possibilities PENDING With 6 Apartments! - Same Owner 40 Years - (Business $170,000) $645,000 Italian Restaurant with Outside Patio -Fine Reputation $345,000 2 Retail Stores Fully Occupied - A Good Investment Deal! $109,000 A Fine Retail Store; 2,600 sq. ft. All Mechanical in Great Shape.

PENDING With Property - Plus Rental - Owner Retiring After 29 Years PENDING Restaurant - Bar - Pizza on 3.5 Acres Property - Reputable $2,250,000 Over $500K in Upgrades. Best Deal Ever! Business Only $285,000 With Property - 1.3 Acres - 18,000 Sq. Ft. Strip Mall $1,095,000 Over 1 Acre Lot; About 7,000 Sq. Ft.; Property Only $1,650,000 Outstanding Sports Bar and Grill with 5 Stores - A Truly Great Deal! $2,875,000

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

B E RW Y N

FAST FOOD FAST FOOD FAST FOOD FAST FOOD FAST FOOD FAST FOOD FAST FOOD FAST FOOD FAST FOOD BREAKFAST-LUNCH LEASE-OFFICE SPACE RESTAURANT RESTAURANT RESTAURANT ITALIAN RETAIL STORE(S) RETAIL STORE(S) SPORTS BAR SPORTS BAR & PIZZA SPORTS BAR & RESTAURANT SPORTS BAR & RESTAURANT SPORTS BAR & RESTAURANT SPORTS BAR + 5 Stores

CHICAGOLAND’S BEST LOCATIONS FOR SALE 24 HOUR VOICEMAIL

Email—nick.dibrizzi@cbexchange.com

NEW! CHICAGO NORTHWEST/ NORRIDGE AREA ON IRVING PARK ROAD

Family style bar-grill & pizzeria. Corner free standing mixed use 4,055 SF bldg.

1st floor-3,125 SF bar-grill, seats 100+/-, 30 ft. sit down bar. 2nd floor-4 bedroom apartment. Low Real Estate taxes. Parking for 30+/- cars-established for 20 years, owner retiring. Open from 4 pm to Midnight, potential for longer hours. Profitable business, 3 years Federal Income Tax returns available. Clean incidental liquor license & PPA license. Selling Real Estate & Business.

NEW! SOUTHWEST SUBURBS

Hardcorner, National Tenant Location

Route 83 & Cal Sag Road; High traffic counts 2016 IDOT reports 40,000+/- at the intersection of Cal Sag and 127th Street; Free standing 3,600 +/- bldg. on 30,000 SF lot; Available For Sale & Lease; Call for more information

ORLAND PARK AREA 1,000 - 4,200

Retail Space Available-Hot Location Located in famous strip center Ready for restaurant development Mediterranean, Fried Chicken, Fast Food, Pizzeria, Chinese, etc. For Lease only $16.50 per SF gross. Very Negotiable.

NEW! NORTHWEST SUBURBS - DEERFIELD ON LAKE COOK ROAD Class A turn key 5,000 SF restaurant–bar– banquet concept Ready for any bar-dining concept. Rent $12,000 per month. Selling Business Only.

Nick Di Brizzi 888-317-7721

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.

NORTHWEST SUBURBS-BLOOMINGDALE Turn-Key Brand New 6,500 SF Ristorante-Pizzeria or your own concept-seats 200 State of the art wood fire/gas brick pizza oven Full sit down bar-located inside Stratford Square Mall. Selling business, fixtures & equipment Leased at $6,500 per month gross.

WESTERN SUBURBS

117 W. St. Charles Road, Villa Park, Il. Turn-key closed restaurant drive-in.1,663 +/- SF fast food restaurant building seats 64. Lot size: 80’x125’ or 10,000 SF, parks 20 cars. Completely remodeled in 2010.Traffic count 26,400 per day. Real Estate taxes: $9,479; Zoning: C2.

For Sale: $359,000; owner financing available with 40% down. For Lease: $16 per SF or $2,200 per month NNN

NEW! DOWNTOWN GALENA, ILLINOIS

Well established breakfast-lunch concept Real $$$ Maker 2,200 SF – seats 75 – open 7am to 4pm Selling Real Estate & Business.

NORTHWEST SUBURBS-LAKE COUNTY

Turn-key state of the art free standing Class A restaurant-bar-lounge-banquets. 16,000 SF bldg., seats 473 plus outdoor patios on 4 acres of land; parks 220. For Lease for only $15,000 a month/$11.25 per SF Triple Net NNN; Lease Real Estate taxes are $2.50 per SF

FREE STANDING BUILDING

With Drive-Thru Available in Cook, DuPage & Kane County.

Call for more information.

CHICAGO WEST LOOP

Turn-Key Restaurant Bar 4,000 SF plus lower level with clean incidental liquor license. Rent $7,000 per month Selling business fixtures & equipment Call for more info.

NORTHWEST SUBURBS BLOOMINGDALE ON LAKE STREET

Turn-Key Restaurant-Bar-Banquets 7,000 SF on 2 acres of land. Tenants nearbyWalgreen’s, Portillo’s Hot Dogs, Dunkin Donuts, Starbucks, McDonald’s, etc. National Tenant Location.

Great development opportunity. Call for more info.

WESTERN SUBURBS - NAPERVILLE

One Story Free Standing, Turn-Key 4,600 +/- SF Full service restaurant-bar. Large dining areas, full service sit down bar. 2 large kitchens & prep area with walk in coolers & freezers Sits on 37,000 +/- lot, Seats 200, Parks 60+/North of I-88 west of Route 59 on Ogden Avenue. Selling Real Estate, FFE, Call for more information.

NEW! WESTERN SUBURBS-BERWYN 6544 Cermak Road, located on the north side of the street with plenty of parking in front and back; 5,000 SF former family restaurant Needs work, bank owned; Call for more information

MEMBER: CRBA

NEW! CHICAGO NORTH LAKEVIEW AREA - NEXT TO L STATION 2,000 SF turn key restaurant-bar-seats 70 with incidental liquor license Selling Business Only. Rent $4,000 per month.

Only From

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

may 2016 41-48.indd 45

4/12/16 12:58 PM

BUSINESS OPPORTUNITIES SOUTH OF THE BORDER

Page 46

Tavern with Real Estate Corp. lic. with 4am and public place of amusement licence.

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

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

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

• Approx. 4,000 sq. ft. Seats 150 plus with outdoor patio. Newly remodeled.

Possible seller financing. Call for details.

•••••••••••••••••••••••••••••

SPORTS BARS & PUBS

• Famous - 40 yrs. established 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.

REST/BAR/BANQUETS

• Western burbs. High volume.

6-days a week operation. 7,000 + sq. ft. with very favorable lease.

Sales exceed $2.5M firm.

Asking $599K. Business only.

Confidential! Call for details.

PIZZERIA

• Western burbs. Just listed—Iconic pizzeria. Sit down & carry-out. Stoplight location. Heavy traffic. Parking for 80 cars. Est. over 25 yrs. Seats 75. Asking $199K. Call for details.

•••••••••••••••••••••••••••••

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

600 amp service - 3-phase. Beautiful area / Residential 150 ft. to scenic Chicago River. $1,025,000 7 Unit Building 3121 N. Cicero. 4 apts. with tavern & food. Liquor license.

Lot 50 x 125. Some financing available. $795,000

Call Wesley at 773-671-1273

Shared Kitchen Facility

Spark Shared Kitchen, a 40,000 sq. ft, licensed in City of Chicago on South side. Shared facility has the following spaces available: • Fully equipped kitchen suites (400 to 3,000 sq. ft.)

• Fully equipped bakery (2,600 sq. ft.)

• Commissary/food production space (7,000 to 11,000 sq. ft.) with freezer (900 sq. ft.), cooler (1,700 sq. ft.), blast chiller, cooking suite, etc.

Available immediately. Short and long term leases available.

Contact: Richard Mott (312) 399-2084, rmmott@gmail.com

FOR LEASE OR SALE

Two-year-old Cocktail Lounge business in Downtown Barrington.

PANCAKE HOUSE

• Chicago location. 3,000 sq. ft.

Seats 120. Long term, favorable lease Limited hours.

Possible owner financing.

Asking $99,000 OBO.

MORE PANCAKE HOUSES

• This establishment has been serving its communities for 45 years.

Free standing 4,700 sq ft with 175 seats. Parking for 80. Great viability and easy access. Has living quarters for Mix Use Status, low property taxes. Property & Business asking $499K OBO. Call for details.

----------------------------------------------------------• Pancake House—4,000 sq. ft. Seats 165. Asking $349,000 OBO

Thinking of Buying or Selling?

Call John Moauro!

Classy and elegant, everything top notch and new including baby grand player piano (Wifi). Seats 30. Owner has successful restaurant close by and would like an operator to keep it open for overflow crowd, plenty of private party opportunities plus retail. Owner needs to wind down due to health concerns. $2800.00 per month lease. Long lease available. Please fax a letter of interest to 847-810-0400 if interested. Serious inquires only.

COMMISSARY FOR RENT IN FLOSSMOOR, IL

1,400 sq. ft. space includes Revent Convection Oven with racks, walk-in freezer, 3-bin sink with grease trap. Commercial hood & exhaust.

All utilities included and parking.

Call for details.

708-699-9625

Family Restaurant - FOR SALE Consistent Profitability

Ambassador

9999 West 143rd Street Orland Park, IL 60462

Broker/Appraiser Always Confidential

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

may 2016 41-48.indd 46

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

COMMERCIAL/RESIDENTIAL BUILDING

• Established 50 years. Mexican restaurant. Local chain. Approximately 5,900 sq. ft. Seats up to 300 w/ banquet hall. Business only $199,000 w/ favorable lease. Property available. Call for details.

PIZZA PUB

Food Industry News® May 2016

CLASSIFIEDS

www.ariston-cafe.com Turn-key, open and operating since 1924 Located on Historic Route 66 – 4 hours south of Chicago Listed on the National Registry of Historic Places 2006 For more information please contact Shannon Hall at (217)246-2889, or visit http://commercial.century21.com The Ariston Café, 413 N. Old Route 66, Litchfield, IL 62056

Century 21 Reid Baugher Realty 516 W. Union, Litchfield IL 62056

NEW LISTINGS

ACTIVE LISTINGS

Wing Franchise – NW Sub • 2015 Gross Sales $392k • Rent $2,700 • Asking $275k Steamed Bagel Sandwich Concept – Chicago Downtown • 2015 Net Sales $451k • 7am -3pm M-F S/S 9am-2pm • Rent $6k • Asking $182k Coffee Shop – NW Suburbs • 2015 Sales $280k • Rent $2,200 • Asking $69k Subway – Des Plaines • Rent $2,200 • Asking $39k LISTINGS PRICE REDUCED

Italian Carry out and Catering business –Northshore • Sales $5-6k per week • Rent $1,500 • Asking $39k

Sports Bar with Property and Gaming • Approx. 4500 SQFT • 3 Acres on a lake • Gaming: Approx. 7k per month • Asking $1.15MM

Browns Chicken and Pasta – South Suburbs • Est. since 1994 • 2015 sales $389k • Rent $4,199 • Asking $99k

Gyros & Burgers w/ Drive Thru – N. Aurora • Rent $3,791 • Sales $950/day • Price: $45k

Hot Dog, Beef Gyros Since 1991– NW Subs • Daily Avg $675 • Open 5.5 Days till 4:30pm • Asking $44,900

Bar with Property Gaming – Far NW Sub • Apartment upstairs • 2,650 SQFT • Asking $190k

Jamba Juice – Madison WI • U of W Campus • Sales $480k • Asking $150k

Quick Serve – METRA STATION FOOD COURT • 2015 Net Sales $350k+ • Salads and Sandwich’s • Rent $4,600/mth • Asking $179k

Hot Dog and Beef Since 1996– NW Subs • 2015 Sales $480k • Rent $3,500 • Asking $269k

Fully Equipped Pizzeria P/U Take Out – Fox River Grove • All new equipment • Double Deck Conveyor Oven • Rent $2,200 • Asking $65k

Independent Pizzeria Since 1975 – Far North Sub • Sales $25k per month • Rent $3,500 • Asking $49k Owner Financing

Halsted Street Deli Franchise (Suburbs) • 2015 Net Sales $395k • 5 days 7am-3pm • No Rent * No Utilities • Asking $375k Rest & Bar with Gaming – Prop available – Far NW Subs • Monthly Sales $28k • Business $110k – Owner financing • Property $299k

– – – For Sale – – –

Delavan, WI lakeside bar for sale! This full-service club has established year-round business that takes advantage of large bar, private party room, DJ/dance floor/stage, covered beer garden and full kitchen. Truly turn-key establishment! Just one block from the Delavan boat launch w/ plenty of parking. Known on the comedy circuit and has hosts many headline comedians & acts. From summer boating to winter sports, this is a year-round hang-out. $499,000. Business, FF&E and real estate included.

Contact Margaret Labus, d’aprile properties, 262-812-6123 or mlabus@daprileproperties.com

— — FOR SALE — —

SPORTS BAR AND CAFÉ (Chicago, IL)

Owner retiring – Popular sports bar with adjoining café. Includes all fixtures and equipment. Includes PPA Entertainment License. Business only for sale. Building not for sale. 12 years remaining on lease. Approximately 3,000 SF inside and 2,000 SF outside, private beer garden. Located on Irving Park Road, Northwest Side of Chicago. PRICE REDUCED to $299,000 or best offer.

Call Gale Fabisch at Clark Fabisch Realty - 847-606-6309

4/13/16 9:14 AM

Food Industry News® May 2016

FOOD INDUSTRY NEWS 2016 CLASSIFIED RATES 2” x 2” ....................................................... $50 4” x 2” ..................................................... $100 6” x 2” ..................................................... $150 4” x 4” ..................................................... $200 4” x 5” ..................................................... $250 4” x 6” ..................................................... $297 4” x 8” ..................................................... $397 4” x 10” ................................................... $497 10” x 6” ................................................... $662 FULL PAGE ..................................................call CALL PAULA: 847-699-3300 MAJOR CREDIT CARDS ACCEPTED!

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FOOD INDUSTRY NEWS DISPLAY AD SIZES

The Directory 2017/2018 Pocket The2015/2016 2015/2016 Pocket Buyer’s Buyer’s Directory For the For the Chicagoland Chicagoland Food Food Industry Industry

nn Distributed News DistributedtotoFood Food Industry Industry News Subscribers Subscribers CirculatedtotoThousands ThouSaNDSof of New nn Circulated New and Existing Locations and Existing Locations a ValuableBuying Buying Reference Reference nn A Valuable Saved For Years Saved For Years Your FullColor Color Format Format nn Your AdadininFull

n MakesItItEasy EasyFor ForBuyers Buyers to to Buy Buy n Makes WithHundreds hundredsof ofListing Listing Categories Categories With n adPrice PriceIncludes IncludesBeing Being Listed Listed in in n Ad FoodIndustry IndustryNews Newsfor for12 12Months Months Food n Ad adPrices PricesInclude Include11Year Year of of the the Monthly hoT LEaDS Monthly Hot Leads ReportREPoRT NewOpenings openings OfofNew Buyers Directory Listings: $375.

Buyers Directory Listings: $375.

Full Page Ads: $895.

Ads:$1600. $895.

2Full PagePage Spread: 2 Page Spread: $1600.

3 Page Spread: $2200.

All one directory listing.

Allads adsinclude include one directory listing.

Additional categories: $60 $60 each.each.

Additional categories:

Career Opportunity: Food Industry News Account Executive Food Industry News, Chicagoland’s ONLY local trade magazine serving the finest food industry in the country is now accepting applications for an ADVERTISING SALES EXECUTIVE. The right candidate will have food industry experience, have a strong desire to serve clients, be creative, be tenacious, have excellent sales skills and have an understanding of marketing and advertising. We are a small, family owned and operated company with very low employee turnover.

Please forward your resume in confidence to Cary Miller, Vice President, Food Industry News, cary@foodindustrynews.com.

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Coming March 2015 Coming January 2017

This Thisdirectory directorywill willbe bereleased releasedininboth both print printand anddigital digitalformats formats

AdSpace SpaceisisLimited, Limited,SoSoPlease PleaseCall CallNow: Now: Ad

Cary Miller,847/699-3300 847/699-3300 or Cary Miller, or847/602-9620 847/602-9620

To place your display ad, please call Cary Miller at: 847-699-3300

Thefull full page page ads ads measure specifications.

The measure3” 3”xx8”; 8”;Call Callfor forproduction production specifications.

Deadline close close is available pages sellsell out.out.

Deadline is 1/15/2015 9/15/2016ororwhen whenthe the available pages

Reserve Early Guaranteed Placement Reserve Early forfor Guaranteed Placement!

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