Food Industry News May 2020 print edition. by FoodIndustryNews

FOOD INDUSTRY NEWS

38 CELEBRATING

YEARS

MAY 2020

FOOD

INDUSTRY NEWS PROUDLY SERVING THE INDUSTRIES HARDEST WORKING PROFESSIONALS

FOUNDED 1982

MAY 2020

AROUND CHICAGO: SWEET CONNECTION BAKERY..... 45 CHEF PROFILE .......................................... 14 LOCAL NEWS ............................................ 46 CLASSIFIEDS ........................................ 37-39 DINING WITH MS. X ..................................... 6 DIRECTORY .......................................... 33-35 NATIONAL NEWS ........................................ 44 NUGGETS ................................................ 42 PEOPLE SELLING THE INDUSTRY...................... 41 TRAVEL: MICHIGAN’S MACKINAC ISLAND ........ 43

NEW DATE!

Wednesday, June 10, 2020 Moretti’s (Edison Park), 6727 Olmsted, Chicago, IL Guest Speakers • Raffles • Direct Vendor Contacts SEE PAGE 47 This free industry-only event will feature a panel of experts discussing best practices to stay profitable and overcoming challenges associated with third party delivery orders. These relationships often become unprofitable due to high commissions charged by companies like GrubHub,

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Doordash, UberEats and others. Join us as our panel discusses how to overcome increasing delivery order food and labor costs, increasing regulations impacting food handling and delivery, increased competition from delivery-partners and the solutions to manage your delivery services.

With the Covid 19 crisis effecting almost every food business, we’ve seen a new type of hospitality and nimbleness from Chicagoland’s restaurant professionals. With the safety of their employees and customers as their top priority, we’ve seen food businesses quickly pivot. Owners have gone out of their way to offer convenience and service to customers, many of whom have been eager to support their local restaurants to help them survive. Some of the best practices we’ve seen include operators selling “prepare at home” meal kits, kids cookie kits, fresh and frozen soups, family dinners, parking lot hosts to act as runners, cashiers for pick-up orders, delivery and curbside pick-up. We also want to acknowledge the many restaurant professionals who provided food donations to those in need, and those suppliers who supported them. This generosity and hospitality is what makes Chicagoland’s food industry special. We are all one family.

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Six Amateur Bakers Compete in Martha Stewart Outdoor Camp-Inspired Culinary Challenges 3/31/20 12:53 PM

Emmy® Award-winning television personality, acclaimed cookbook author and trusted lifestyle expert Martha Stewart helps guide six talented amateur bakers in the new primetime series, Bakeaway Camp with Martha Stewart, premiering Monday, May 4th at 9pm ET/ PT on Food Network. Through four one-hour episodes the six campers must brave the outdoor elements for a once in a lifetime opportunity to perfect their baking skills under the watchful eye of Camp Director Martha Stewart, along with camp counselors and baking experts Carla Hall and Dan Langan. Together with host Jesse Palmer, Martha leads the bakers through challenges each episode that test their skills over two rounds, with the most impressive baker of the first heat getting a personal one-on-one mentoring session with their idol, Martha, in her home kitchen. Equal parts baking boot-camp and camp-inspired games and challenges, the baker that displays the least amount of progress at the end of each episode will pack their bags and head home, with the last camper standing winning a kitchen filled with appliances worth $25,000. Online, fans can get an exclusive, extended look at Martha’s baking tips in the digital companion series, Bakeaway Camp with Martha Stewart: Extra Sweet. Plus, meet the competing bakers and watch exclusive interviews with Martha, host Jesse Palmer, and judges Carla Hall and Dan Langan at FoodNetwork.com/BakeawayCamp. Follow the fun all season long using #BakeawayCamp.

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Food Industry News® May 2020

Resorts World Las Vegas and Hilton Join Forces Resorts World Las Vegas and Hilton have partnered to bring three of Hilton’s premium brands together for the first time when the $4.3 billion integrated resort, which is currently being developed, opens in summer 2021. The partnership marks Hilton’s largest multi-brand deal in company history and will include three Hilton premium brands, Hilton Hotels & Resorts, LXR and Conrad, into Resorts World Las Vegas. The 3,500-room resort will also be part of Hilton Honors, the award-winning guest-loyalty program for Hilton’s 18 distinct brands, offering members direct access to instant benefits for guests, including flexible payment options, exclusive member discounts, Digital Key and more. “With our commitment to redefining the luxury hotel standard in Las Vegas, it was only natural for us to partner with Hilton, a leader in the global hospitality industry,” said Scott Sibella, president, Resorts World Las Vegas. “Hilton embodies the values and top-level hospitality that align with Resorts World’s priority of bringing an unmatched guest experience to the Las Vegas market.” “Our strategic partnership with Resorts World Las Vegas underscores Hilton’s commitment to expanding our footprint and portfolio of exceptional properties,” said Ian Carter, president, global development, architecture, design & construction, Hilton. “This will mark our largest multi-brand deal in company history, and we are excited to work with our new partners to create a distinct hotel experience in an unbeatable location for our future guests and Hilton Honors members.” Together, Resorts World and Hilton are bringing back the essence of The Las Vegas Hilton, once the largest hotel in the world and synonymous with gaming, conventions and entertainment in Las Vegas, with this multi-brand development. As the Hilton Hotels & Resorts brand returns to the Strip, Las Vegas Hilton at Resorts World will fuse the brand’s decades FOOD INDUSTRY NEWS of industry expertise with Re1440 Renaissance Drive, Park Ridge, IL 60068 847-699-3300 sorts World’s time-honored Valerie Miller, President and Publisher traditions and elevated serTerry Minnich, Editor vice. This development also Cary Miller, Advertising/Vice President includes Hilton’s newest luxu847-699-3300 x12 ry brand, LXR, which delivers Nick Panos, Corporate Counsel unrivaled, independent propDavy Kusta erties, along with Conrad, Independent Advertising Consultant Hilton’s modern and design(708) 439-1155 forward luxury brand. Guests will have access to Mark Braun, Associate Publisher the resort’s premier facilities, James Contis 1927-2013 including a 5,000-capacity state-of-the-art theater which Food Industry News Issue 5, May 2020 (ISSN #1082-4626) is published monthly, $49.95 for a is scalable to host A-list cethree-year subscription, by Foodservice Publishing, 1440 Renaissance Drive, Suite 210, Park Ridge, IL lebrity residencies and corpo60068-1452. Periodical postage paid at Park Ridge, IL, and additional mailing offices. rate events; 350,000 square POSTMASTER: Send address changes to feet of meeting and convenFood Industry News, 1440 Renaissance Drive, Suite 210, Park Ridge, IL 60068-1452. ___________________________ tion space; 220,000-squareFor advertising or editorial information, call (847) 699-3300 or online: www.foodindustrynews.com foot pool complex with seven This publication cannot and does not assume the responsibility for validity of claims made for the products described herein. unique pool experiences; spa Copyright © 2020 Foodservice Publishing Co., Inc. and fitness center; extensive WE SUPPORT: Illinois Restaurant Association collection of casual and fineNational Restaurant Association American Culinary Federation dining food and beverage conClub Chefs Association of America Greater Chicago Club Managers Association of America cepts; and more.

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Adhere to These Safety Concerns Safety at work isn’t only about wearing protective gloves, masks, goggles. There are other important factors that are easy to overlook, according to Small Business Trends: Awareness. Pay attention to where you are and what you’re doing. No joking allowed concerning viruses; coworkers have probably been affected. Be clear on this: horseplay is a ticket to dismissal. Stress. Everyone will have been stressed by this year’s tragic outbreak and job losses. Take breaks, practice meditation or yoga, and otherwise learn to manage your stress so it doesn’t distract you. Be vigilant. There are people willing to sabotage businesses. Have staff be alert to potential threats... and speak up. Communication. Share only factual news with your co-workers and managers. Listen when others warn you to be careful. Report problems as soon as they arise. Fitness. Stay in shape and eat a healthy diet, whether your work is physically demanding or not. Physical fitness gives you more resilience and supports your emotional well-being. Online security is important to your organization’s survival. Here are some tips for keeping your business safe online, from the Security Today website: ■ Cultivate responsibility. Make sure employees understand responsible online behavior. Spell out

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rules in your employee handbook, and train them on such issues as password security and safe handling of online documents. ■ Restrict access. Don’t allow everyone in your organization to go everywhere in your system. Use strong password protection, multiple step identification, and other strategies to keep confi-

dential and proprietary materials secure—and so you know who’s been looking around in case a breach happens. ■ Train your staff. Don’t assume; train employees in safety procedures and protocols during your onboarding process. When you get new software or security equipment, Show staff how it works.

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Plan Your Return To Work After Extended Time Away

Returning to work after coronavirus shutdowns or necessary parental leave—whether for a few weeks or longer—is a big step for every family. The Harvard Business Review website offers this advice for parents taking the big step: ■ Go easy on yourself. The first few weeks will probably be stressful. Remember that this is a process—you’ll need time to get used to the new routine. Don’t let your initial emotional reaction dictate the course of your return. ■ Think about your schedule. Going back part-time can help you adjust as you learn to juggle job and home responsibilities. Going back full-time immediately will let you pick up your career more or less when it left off. Decide what’s right for your family and you. ■ Try a practice run. Before going back, work out how you’ll manage leaving your new child with a caregiver, taking care of duties at home, transportation, and the like. A few practice days can ease the transition for everyone. ■ Be open with your boss. Without getting too personal, let your manager know what your situation is. It will help when you need flexibility with your family. ■ Start out right. Don’t schedule your first day back on the same day you take your child to day care or leave him or her with a babysitter for the first time. Let your child get used to seeing you leave for at least a few days before heading into the office yourself.

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SYSCO Chicago, Chef Carlos Gaytán Partner to Feed Displaced Restaurant Workers at Comida Entre Amigos

SYSCO Chicago and Chef Carlos Gaytán have partnered to feed displaced restaurant workers at Comida Entre Amigos (Meals Amongst Friends). Many are without work, without pay and without a support system as a result of the mandated closures to help mitigate the spread of COVID-19. SYSCO Chicago and the rest of the city’s culinary community are stepping up to help. Beginning on Thursday, March 26, Tzuco transformed into a donation base for those in need. Chefs Carlos Gaytán, Jose Sosa of Gibsons Italia, Daniel Espinoza of Cantina Laredo and esteemed chef Dudley Nieto will be on hand to provide boxed grocery items, including produce, bread, protein and other meal essentials – generously donated by SYSCO Chicago, who is aligning with a network of chefs citywide to present similar initiatives during this time of crisis. The leading distributor has committed a full truck of fresh food. Everyone must show proper ID and have some identifying paperwork to prove recent employment at a restaurant (a paystub will suffice in most cases). There is staff on hand to organize an orderly line and guests will be allowed to enter and pick up their dinner/supplies in small groups to guarantee safe physical distance (6 feet) from each other. There is no in-house dining. The dinners/supplies will be boxed up and for pick up only. In order to save costs and be mindful of the environment, there is no disposable cutlery or plastic bags. Dinners and supplies are available on a first come, first served basis while supplies last.

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Food Industry News® May 2020

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Dining With Ms.X MAY 2020

CHICK FIL A 9341 Skokie Blvd. SKOKIE, IL 847-763-1002. Whether I’m picking up or dining in, their service is always top notch. I usually get the chicken sandwich, but this time I tried their chicken nuggets; bite sized goodness! I dipped them in BBQ sauce. Another one of my favorites here is the Spicy Southwest Salad with chicken, topped with Avocado Lime Ranch dressing. It’s very good and it comes with tortilla strips and chili lime pepitas. HOLLYWOOD GRILL 1601 W. North Ave. CHICAGO, IL 773-3951818. They are open 24 hours and have plenty of free parking. It’s a cute place with a colorful dining room and a movie star theme. Their menu is huge and there are pictures of famous movie actors on the menu pages. The guys working the counter and dining room were so accommodating. I ordered the Gypsy Banquet Skillet, with an order of cinnamon raisin toast. It was perfect! KING GYROS 2 -5233 N. Milwaukee Ave. CHICAGO, IL 773736-5406. They are open late, making it a good stop for some late night dining. They have hot dogs, burgers, beef, kabobs, gyros and some Greek specialties too. I ordered a spinach pie which had a good balance of feta cheese and spinach cooked until it was golden brown and an order of well done fries. It hit the spot. OLIVE GARDEN 1925 E. Golf Rd. SCHAUMBURG, IL 847-6199095. This is the perfect place to dine with the family. The kids load up on the bread sticks and love the pasta and salad. Their house salad is the best and the portions are limitless. The server asked us if we wanted cheese on top of our salad and we all agreed, cheese is good. For my meal, I usually get the spaghetti and meatballs. They have more than just pasta on the menu. SUPERDAWG DRIVE-IN 6363 N. Milwaukee Ave. CHICAGO, IL 773-763-0660. I love this place. It’s an iconic drive-in where you can drive up, park and place your order. The car hop will bring it out to your car. I usually walk in and pick up my order, but this time I ordered from my car. I ordered the Superdawg with the works and hot peppers. They ask you if you want pickled tomatoes too. It comes served in a box with fries. I always get an extra order of fries for myself because they’re so good! SWEET DINER 239 E. Chicago St. MILWAUKEE, WI 414-4889600. This is a beautiful, modern and very spacious restaurant located in the Third Ward District. They are open for breakfast & lunch. Their breakfast was very good. I ordered the Eggs Benedict, which were cooked perfectly and served with potatoes. The coffee they served was delicious and our waiter was on point, refilling our cups. They offer fresh juices and cocktails too. WALGREENS 641 N. Clark St. CHICAGO, IL 312-587-1416. One good thing about this downtown location is that they have a parking lot. I have been here numerous times to pick up household products. They carry all the basics. Plus, they have a big assortment of gum, candy, snacks and chips. Sometimes I pick up bottled water and soda from here, too. It’s easy to maneuver the aisles and you can get in and out quickly.

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Food Industry News® May 2020

Financial Advice from Experts

This advice from financial experts, collected by the Nerdwallet website, can be invaluable whether you’re just starting out in the working world or not: ■ Michelle Singletary, personal finance columnist for The Washington Post: “The first day on your full-time job after graduation, sign up for the retirement workplace plan if there is one. If your job doesn’t have a retirement plan, open an investment account and get a low-cost growth index fund.” ■ David Bach, author of The Automatic Millionaire (Currency): “Start young, find your ‘Latte Factor,’ invest in it—you can become rich. The Latte Factor is a metaphor for how we spend small amounts of money on little things. That daily coffee that 5 million Americans (maybe you) will go have today at Starbucks that costs $5 a day could make you rich. Make the coffee at home for 25 cents or have the free coffee at work. Then invest the $5. Put that money into an index fund (say any S&P 500 fund). If you like Starbucks coffee, fine. Drink it and invest in the stock.” ■ Lynnette Khalfani-Cox, CEO of AskTheMoney-Coach.com: “Don’t wreck your credit! Poor credit can hurt your job prospects since many employers now do credit-based employment screening to determine who to hire and promote. Sadly, there are way too many opportunities for young adults to damage their credit rating: by paying bills late, overspending on credit cards, applying for too many bank or department store cards, and so on.” ■ Jason Vitug, author of You Only Live Once: The Roadmap to Financial Wellness and a Purposeful Life (Wiley): “Resist the temptation to spend all that you make, and be mindful about lifestyle inflation. That’s when your spending increases at the same rate as your income. Lifestyle choices creep upward and are sticky. If left unchecked, that may lead to living paycheck to paycheck without an extra penny to save for future expenses or retirement.”

Take Clear Steps Toward Safety Now more than ever, sanitation, health and safety at work is everyone’s responsibility. Whether you’re an employee or a manager, follow these guidelines for preventing accidents and injuries from the Our Community Now website: ■ Report hazards. If you see anything that could lead to problems, report it immediately—to your co-workers as well as your supervisor. Don’t assume someone else will tdo it. ■ Keep stress low. Stress can cause distractions and lead to accidents. Managers should pay attention to workloads and pressures. Employees should remember to take necessary breaks so they can refresh and recharge. ■ Keep first aid handy. Every workplace should have a first aid kit that’s easily accessible in case of an accident. Make sure everyone knows where it is so no one has to hunt around when time is of the essence. ■ Plan for emergencies. Do employees know what to do in the event of a fire or a shooting incident in your workplace? Work together to create an evacuation plan, and run a drill at least once a year.

Join us for two free HR related Webinars to help you navigate today’s complex HR issues.

MAY 5TH 2pm: Reopening your business and rehiring post Covid-19? MAY 20TH 5TH 2pm: HR best practices- Covid-19? For more info, please visit our website foodindustrynews.com and press “subscribe”. It’s free!

Shopping Priorities in the Midst of a Crisis Acosta’s first COVID-19 research report provides an overview of shoppers’ priorities and changing habits, as well as rules of engagement for retailers and brands. A few stats that might particularly be of interest include:

Changed

Habits:

Online Grocery Shopping on the Rise

■ Thirty-four percent of shoppers ordered grocery items online for pick-up at the store. ■ Twenty-five percent made more online grocery orders for store pick-up.

■ Fifty-eight percent of Gen Z/Millennial shoppers (ages 18-39) ordered grocery items online for store pick-up.

■ Thirty percent made more online grocery orders for store pick-up.

■ Thirty-six percent of shoppers ordered grocery items online for home delivery.

■ Twenty-two percent made more orders for home delivery. Priority Items for Shoppers: ■ U.S. shoppers indicated purchasing the following items specifically because of the coronavirus.

■ Hand sanitizer: 30 percent of total U.S. shoppers

■ Disinfecting wipes: 28 percent

■ Household cleaners/ disinfectants: 25 percent Antibacterial soap: 24 percent

■

hand

■ Paper products: 24 percent ■ Bottled water: 22 percent

■ Canned foods: 20 percent

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Food Industry News® May 2020

Target Teams With Boar’s Head

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Build Success on the Right Factors

Success in your workplace requires stability. Like a threelegged stool that stays up no matter how uneven the floor is, a stable workplace rests on three elements: ■ The right people. You need talented, motivated employees. ■ The right jobs. Make sure your employees are doing what they’re best suited for. ■ The right conditions. Employees need clear goals, sufficient training and resources, and an atmosphere that allows them to do their best work.

Delicious news ahead: Target is teaming up with beloved delicatessen brand Boar’s Head to serve up super-convenient, quality grab-and-go food options in select stores. Think taste bud-tempting sandwiches, salads and snacks, premium deli meats, entertaining specialty cheeses and more. We’ve been busy testing these noshes in six New York stores, and will expand to up to 200 more Target stores across the country by the end of the year. And, we’re not done yet—we’re exploring more delicious ways to bring this beloved brand to Target guests. Any way you slice it, this team-up is something special. Boar’s Head has a century-long legacy of crafting deli offerings with uncompromising standards, choosing only the finest ingredients for its famous meats, cheeses, spreads and condiments (no fillers, by-products, added MSG, artificial colors or flavors, gluten or trans-fat in this stuff!). And now, we’re able to extend their fare to additional fans—and give our guests amazing, convenient new grab-and-go options as Boar’s Head’s first mass retail partner. “At Target, we’re on a mission to make it easy for families to discover the joy of food every day,” says Stephanie Lundquist, executive vice president and president of Food & Beverage, Target. “And our partnership with Boar’s Head is yet another example of how we’re serving up the very best national brands our guests love while also differentiating with incredible, only-at-Target brands—all at a great value. We’re excited to work with Boar’s Head to give our guests even more delicious options to fit their busy lifestyles—and even more reasons to choose Target.” “Boar’s Head has an unwavering commitment to quality that guides every decision we make, and we’re extremely thoughtful about the partners we choose,” says Michael Martella, president, Boar’s Head Brand. “Target’s investment in differentiating their assortment and elevating their food and beverage experience makes Target and Boar’s Head a perfect pairing—we’re both passionate about delivering high-quality products and delighting shoppers with unexpected discoveries and fresh finds. We’re thrilled to partner with Target and look forward to bringing Boar’s Head’s premium offerings to even more Target guests.”

Retire in Harmony

Retirement requires more than financial planning, it takes teamwork and clear expectations. A Fidelity study of couples showed that half of baby boomers (people ages 52 to 70) don’t discuss a post-career plan, much less agree on it. Couples also have trouble expressing their expectations for each other in retirement, especially if one spouse retires first. The working spouse, for instance, might expect the athome spouse to do more of the household chores, whereas the at-home spouse has no clue that’s on the agenda.

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Walmart Foundation Donated $25M to Coronavirus Battle

The Walmart Foundation has earmarked $25 million for organizations working on the front lines of the fight against coronavirus, looking to boost food security and the public health response. “We are humbled by the efforts of our store associates, nonprofit partners and citizens across the globe who are coming together to support those in need,” said Walmart Foundation President Kathleen McLaughlin. Source: Progressive Grocer

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Food Industry News® May 2020

Best Cleaning Practices for Restaurants What should a “complete and thorough” cleaning involving when coronavirus is suspect? What specific products and techniques do you recommend? The guidelines would be to: ■ Heighten pro-active position and reinforce training while following current procedures. ■ Reinforce hand hygiene, ill employee policy and cough etiquette. ■ Monitor employee health. ■ Disinfect with an [Environmental Protection Agency]registered hard surface contact surface disinfectant according to label directions. ■ Carefully read and follow label directions for use and proper contact times. For food contact surfaces, thoroughly rinse with potable water. ■ Wash and sanitize food contact surfaces and equipment on a more frequent basis. ■ Change out utensils in buffet line on a more frequent basis. ■ Perform training, reinforcing cleaning, sanitizing and disinfecting procedures. ■ Ensure all hand sinks are properly accessible, not blocked and stocked with warm water, soap and paper towels. ■ Increase the frequency of monitoring hand sinks, including those in the guest restrooms, as hand-washing frequency will increase. ■ For disinfecting, focus on high-touch objects in the dining room. Door knobs, door handles and push plates, railings, light and air-control switches, faucets, toilet flush levers and the restrooms. ■ For a deep clean, also consider taking everything off of the tables and properly disinfecting the table surfaces. Be careful not to contaminate any food products. If salt and pepper shakers are at the tables, empty them before cleaning and allow them to air dry before refilling. The EPA does consider tabletops to be a food contact surface so after table surfaces are disinfected, you’ll need to follow with a wash, rinse and sanitize. ■ For typical cleaning, right now it is recommended to follow normal sanitizing procedures for food contact surfaces. ■ Completely disinfect the guest and employee restrooms. ■ Disinfect the service station, bar and lobby counters. ■ If menus can be discarded, replace them with new ones if they are on hand. If not, disinfect the menus carefully. ■ Disinfect point-of-sale terminals and touch screens and smartphones, too. Again, carefully, not to damage electronics. ■ Disinfect tables in the kitchen, remembering to move everything away from the area you are disinfecting to prevent chemical contamination. ■ Follow with wash, rinse and sanitize. Disinfect handles on coolers and equipment, as well as other handles. ■ Wash, rinse and sanitize any food contact wares such as stacked plates or scoops and tongs that are set out and not covered. ■ Use approved disinfectants with an EPA “emerging viral pathogen” claim and follow the specified procedures on high-touch guest points - Source: nrn.com

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How to Survive a Downturn of Business

managing principal with Restaurant Business sister company Technomic.

Restaurant companies face a month or two of steeply declining sales as local and state governments put restrictions on their businesses and even the president urges people to avoid eating out to stem the spread of the coronavirus. Hundreds of locations have already shut their doors around the country, while chains as big as Starbucks and McDonald’s close their seating areas. For many operators, however, the prospect of a month or two with a drastic cut in sales, or no sales at all, could be devastating. Experts we spoke with in recent days used words like “bloodbath” and “meteor” to describe what has hit the industry in recent days. Surviving it may be difficult, even for well-capitalized operators with no debt, absent some federal bailout. But there are things operators can do to cushion the blow and put their businesses in the best position to survive. Operators have to be creative as they work to stay in business, taking steps they might not have before. Aggressive strategies are important in a time like this. “It’s time to hunker down,” said Joe Pawlak,

Companies that have delivery and takeout should focus on those services and promote them as best as they can. “Drive as much business as you can to avoid that kind of drop,” said Jim Balis, managing director with the strategic operations group for investment firm CapitalSpring. Balis is an operations expert who is working with his firm’s restaurants to devise strategies to get through what is expected to be a rough spring. “Focus on off-premise. Push for delivery and curbside pickup. Anything along those lines is very important.” Early indications out of Seattle and other countries is that consumers will shift some of their business to delivery and carryout as restrictions take hold. After all, customers still need to eat. Many people don’t cook. And plenty of people, particularly essential workers, are still commuting to and from work and take lunch breaks. “We heard from some people abroad that delivery went up in some cases 200%,” Balis said. “Some people simply don’t cook or don’t want to cook.

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There will be a slow migration over time to offpremise.” That shift also includes packaging. Many restaurants have started using tamper-evident packaging to give consumers peace of mind. And then do what you can to promote it. Make sure your customers know you have takeout and delivery.

Remove some menu items Don’t be afraid to trim some items from the menu, especially ones that don’t sell well or don’t work as well with takeout and delivery. That can help reduce prep time to ensure that food is served more quickly and can reduce complexity at a time when staffing may be down.

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Food Industry News® May 2020

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CHEF PROFILE

Donald Young WoodWind 259 E Erie St.,Chicago 60611 Birthplace: Island Lake Current Position: Executive Chef First Foodservice Job: Culvers Favorite Food: Comfort food. I love barbecue and a good cornbread and mac n’ cheese. If I am not feeling barbecue or it’s late at night, tacos or a burrito usually hit that right spot as well! Awards/Honors: 2019 Michelin star for Temporis 2019 Crain’s 30 under 30 Memorable Customers: There is a family that has been following me since Temporis. They are very supportive of my food and it has become a pleasure to have them in when they are entertaining friends! They have been supportive to WoodWind already and have been coming in for our wine dinners that we have been doing. It’s always nice to have guests that can give you very honest and constructive criticism. Worst part of job: It’s hard to pick. I don’t mind the high stress, the long hours, or being on my feet the whole time. It gets hard when people don’t show up and give us no warning. Unexpectedly having to run and work harder because of it. It puts a lot of stress on everyone, especially the people that are passionate. We always make it work and get through it, but really takes a toll for everyone in the restaurant. Most humorous kitchen mishap: When I was in between jobs and I felt like making tacos for at home, I was grilling chicken and got some pineapple to go with it. I wanted to grill the pineapple to make a salsa, I threw it on the grill and I completely forgot about it for a while! I ended up charring it thoroughly and still decided to make the sauce. With a touch of lime juice and fish sauce, it was amazing and had such an amazing umami flavor that I ended up using it for my tasting at this job that turned into our play on “Al Pastor” style whole roasted and dry aged duck tacos that’s on the menu and is a huge hit thanks to that sauce! Favorite food to prepare: Sauces. I love making sauces. There are so many different directions you can go with a sauce and so many different styles from different cultures! For example, the basic French sauces to a mole from a Latin cuisine that are super complex. Maybe it’s because of my classical French training, but I feel that every dish needs to have a sauce. What part of the job gives the most pleasure: The whole process to creating a dish to it being dropped on the table for a guest and seeing their reaction afterwords. I love the pleasure that food can bring to people. It gives me gratification for all the hard work that has been done to get to that point. If you couldn’t be a chef, what would you be and why: I think I would’ve done something in science or computers. Best advice you ever got was: Keep your head down and keep pushing. Where do you like to vacation: I don’t have anywhere in particular I like to go to. As long as there is good food where ever I go, I am happy! What do you enjoy most about FIN: Keeping up to date with industry news! Other than family, who was your greatest culinary influence?: My mentor was one of my greatest influences. Roland Liccinoi taught me how to be patient with people, how to handle certain situations, and most importantly, how to cook and build flavor. I wouldn’t be here today without him and he has become a great friend and huge support when I need it.

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Food Industry News® May 2020

Five Self-Deceptions That Hold Us Back By John Graham To be sure, self-deception is one way we keep ourselves safe. We use it to fend off enemies that would expose us to troublesome situations. No one escapes; we all do it. With self-deception it’s easy to believe the little voice inside us is right. Although we may picture ourselves as rational human beings who process information objectively, psychologists Karen Reivich, PH.D. and Andrew Shattè, Ph.D. tell us “we are downright shoddy scientists. We collect incomplete data, we use shortcuts to process it that lead to biased appraisals, and we make errors in interpretation that often support our favored hypothesis.” In other words, we construe facts until we feel good. In short, we screw up! Here are five self-deceptions that hold us back: Self-Deception #1. “Others are better equipped to handle challenges than I am.” It doesn’t take much thought for most of us to conclude that others are better prepared to face personal or work life issues. Yet, the chances are they see us the same way we view them! As it turns out, what we’re doing is measuring ourselves against the wrong standard. It’s not us versus them (except in our mind) since the actual competition is with ourselves. We spend time building “this is why I can’t” cases against ourselves, rather than realistically assessing our capabilities against our past performance. Simply put, we don’t give ourselves enough credit. Self-Deception #2. “I need a little space to get everything all set.” There are those who view themselves as perfectionists. But wait a minute, it could be something else. “I don’t want to pull the trigger too soon. I would rather wait a little longer.” Some of the seemingly most competent people suffer from this selfdeception. It’s easy to set the bar so high we never get ready. If we get close, we keep raising it higher. It’s easy to convince ourselves that anything less than flawless is failure. “I need to go over the proposal one more time to be sure it’s right. I’ll have it to you by tomorrow.” As we all know, tomorrow never comes. Self-Deception #3. “I’m afraid something will go wrong and I will fail.” Few of us escape the fear of failure’s grip at one time or another. Which is why there is so much advice available on how to loosen fear’s hold on us. But when it comes right down to it, trying to get over

the fear of failure isn’t the point. When I was 11, three of us hiked up to a police shooting range. The goal was to dig out the lead buried in the hillside behind the targets. Hauling our bounty home, we lit a Coleman gasoline camp stove in our garage and melted the lead in a Hills Bros coffee can. To see what might happen, one boy poured gasoline in the can. Instantly flames shot up, along with hot, liquid lead. Although we were scared stiff, miraculously none of us was hurt! Fear can be an effective survival technique is the point of the story. Ignore it and you can get hurt. But you can also use fear to your advantage by asking, “What could possibly happen if I move forward with this project?” Lay it all out on the table, evaluate it thoroughly, and then make your decision. Self-Deception #4. “I may not meet the requirements, but I know I can do it.” As a taxi driver said about Mexico City traffic, “If you don’t try, you’ll never make it.” Such daring describes the “go get‘em attitude” of many successful people. But the results don’t always come out that way. We can also wind up in trouble. Perhaps this may be why Nobel Laurette Daniel Kahneman ended a Ted Talk this way: “Overconfidence is really the enemy of good thinking, and I wish that humility about our beliefs could spread.” Self-Deception #5. “I’m good at what I do so I’m not worried.” No one lives or works in a “SelfDelusion-Free Zone”. We are all victims of self-delusions. We’re the prisoners of our own self-serving thoughts, which can be deceptively calming and protecting us from danger. We’re eager to believe the little voice, “Everything’s going to be OK.” For example, “Others may come down with the Covid-19, but I’ll escape it.” Or, “Others may be laid off, but I’m needed.” We are suckers for selfies of our own reality. There’s one self-deception that ties all five together, one that can get us in deep trouble. professionally and personally. It’s this: there’s so much we think we know that we don’t know. The future may well depend on admitting there are glaring gaps in our knowledge, when being tough on ourselves can make a difference.

John Graham of GrahamComm is a marketing and sales strategy consultant and business writer. He is the creator of “Magnet Marketing,” and publishes a free monthly eBulletin, “No Nonsense Marketing & Sales Ideas.” Contact him at jgraham@grahamcomm.com, 617-7749759 or johnrgraham.com.

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Food Industry News® May 2020

Crafthouse Cocktails Can Help

“Our hearts are breaking for our industry friends during this unprecedented time in our world as strict restrictions are placed upon bars and restaurants across the country,” said Matt Lindner, Founder & CEO of Crafthouse Cocktails. “Having lived and breathed 14 bars and restaurants for over 20 years, we know how tough it is to make money even in the best of times. We are relieved to see in some areas, like our hometown of Chicago, that the government is now allowing, and even encouraging alcohol sales for pick-up or delivery. We’d like you to think about adding Crafthouse Cocktails to your take-out and delivery menu as an additional source of revenue. When your patrons are looking for something more than beer or wine to bring home with them, give them the option to add Crafthouse Cocktails to their order.” Crafthouse Cocktails are all-natural, gluten free, classic cocktails made with premium spirits; just as they would be if they were made behind a bar. All seven are San Francisco World Spirit Award winners and available in 200ml cans (2 servings) or 750ml bottles (6+ servings). With seven different cocktails featuring vodka, rum, gin, tequila or bourbon – there is something for everyone – perfect when customers place multiple orders. The Crafthouse Cocktails: Moscow Mule- A spicy yet refreshing post-prohibition classic that’s made a massive resurgence in the cocktail world. The Crafthouse Moscow Mule is made with authentic housemade ginger beer combined with bright citrus and small batch vodka. 100% all-natural and gluten free. Made using CH Distillery Vodka (Illinois). ABV 10.1% Paloma - Perhaps the perfect tequila cocktail, giving the venerable margarita a run for its money. The Crafthouse Paloma is prepared with house-made grapefruit soda and small batch Blanco tequila. Made with La Cofradia Tequila (Mexico). ABV 12.5% Pineapple Daiquiri- A perfectly balanced spin-off of the classic daiquiri. The Crafthouse Pineapple Daquiri blends Plantation Stiggins’ Fancy Pineapple Rum and their 5 years Barbados aged rum with real lime and a dash of Angostura bitters. 100% all-natural and gluten free. ABV 15.9% Smoky Margarita- This takes the iconic Margarita to the next level. The Crafthouse Smoky Margarita uses a split base of traditionally crafted Oaxacan mezcal and premium Blanco tequila, embracing the red-hot mezcal category. Real lime juice and just the right amount of sugar, balance out this approachable yet complex cocktail. 100% all-natural and gluten free. Made with La Cofradia Tequila (Mexico). ABV 16.4% Rum Old Fashioned- Who says the Old Fashioned cocktail is just for whiskey? The Crafthouse Rum Old Fashioned blends Plantation 5 years Barbados aged rum and their Xaymaca Special dry pot stilled rum with a touch of sugar and a dash of Bittered Sling’s Malagasy bitters. 100% all-natural and gluten free. ABV 29% Gold Rush - A contemporary riff on the iconic Whiskey Sour: Bold bourbon, rich honey and lemon to create the perfect trinity. A dash of Angostura bitters ties it all together, adding spice, depth and complexity. Made with Traverse City Bourbon (Michigan). ABV 17.5% Southside - The Crafthouse Southside is made with lively citrus, refreshing mint and custom small batch gin. Think of it as a gin mojito or mint/gin gimlet. 100% all-natural and gluten free. Made with CH Distillery Gin (Illinois). 16.3%

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Food Industry News® May 2020

Page 19

New Food Waste Reduction Program for Restaurants Focuses on Small Changes Torke Happy For for Big Impact It’s hard to imagine that the way a pepper is cut during Culver’s. Here’s preparation can dramatically reduce the amount of food Why... wasted in a restaurant kitchen, but that’s exactly what one quickservice restaurant recently found during a pilot of a new food waste reduction program created through the partnership of the National Restaurant Association and World Wildlife Fund (WWF). By implementing a small shift in prep standards for green peppers, the restaurant saw an increased yield of 9.5 percent — or two more pounds of sliced peppers per case. The program, 86 Food Waste, consists of a set of free resources available for download by any interested restaurant. To test real-world implementation, the Association and WWF recruited both national and independent restaurants to participate in a 30-day pilot of the program with support from The Rockefeller Foundation and Tork, an Essity brand. The findings from the pilot were collected into a report, Managing Food Waste in Restaurants: How Small Steps can have a Big Impact on Reducing Waste and Protecting the Planet. “According to research, the restaurant industry has the potential to gain $1.6 billion in unrealized profits annually by implementing food waste reduction tactics,” said Jeff Clark, director of sustainability and nutrition for the National Restaurant Association. “The problem is, making these commitments, training staff, and running a profitable restaurant can be exceedingly difficult, especially if an owner or manager tries to take on the issue of food waste all at once.” The report is an insider’s view of how restaurants of different segments turned theory into practice, and includes important lessons learned from the pilots. Highlights in these findings include: ■ Separation and measurement drive solutions, no matter the restaurant style. Implementation of a food waste reduction program looks different depending on a restaurant’s concept, operation, location and other factors. However, separation and measurement of food waste is an effective way to zero in on strategic opportunities to fight unique or situational food waste challenges. ■ Reduction opportunities exist to tackle both front and back of house waste: Waste breaks down differently in the front of house and back of house. In this study we found waste generated in the back of house was, on average, 73% a result of spoilage and preparation waste, while front of house was 27% customer plate waste. Our pilots found numerous tactics to address waste in both functions. ■ Staff engagement is essential to success: The restaurant sector is fast-paced and has a high turnover rate in every level of staffing. It’s important to have at least one team member dedicated to championing new behaviors and embedding these practices into the standard operating procedures and employee culture of the restaurant. “In the U.S., there are more than one million restaurants employing more than 15 million people. Imagine if every restaurant in the U.S. decided to make a small and immediate change—such as measurement or a prep adjustment—to address food waste? It’s the small changes, when made by millions of people, that add up to something big,” said Pete Pearson, senior director of food loss and waste at WWF.

Torke wants to give one of their Wisconsin based partners a huge congratulations: Culver’s almost had a clean sweep in the Thrillest Fast Food Awards taking home all but two awards they were nominated for. They won in all the following categories: ■ Best Burger (we agree!) ■ Best Sauce (WI cheese sauce) ■ Best Regional Chain ■ And last: BEST COFFEE! Torke Family Coffee Roasters, is a Wisconsin based company providing coffee solutions for not only foodservice venues, but also the grocery segment. Founded in 1941 by Adolf and Elwood Torke, Torke Family Coffee Roasters began operations by providing coffee to the residents of Sheboygan County. Ward Torke, son of Elwood, saw the growth potential in the coffee wholesale market. Ward developed relationships with local restaurateurs and pioneered one of the industry’s first complete coffee solutions. In the early 2000’s, Jay Torke, son of Ward, joined the company representing the fourth generation. Lynda Torke, daughter of Ward, is also continuing the family passion by uniting with her brother.

Today, the Torke Brands are a top-selling CPG product in the state of Wisconsin. Additionally, the wholesale brand is a market leader in the Upper-Midwest, specifically in the segments of resort and limited-service lodging To make the 86 Food Waste program available to as many restaurants as pos- as well as restaurants/ cafes. sible, all resources are downloadable at no cost at 86FoodWaste.com

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Food Industry News® May 2020

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Plastic Waste Solutions

Unilever, Nestle, PepsiCo, Conagra and other consumer packaged goods companies are responding to the plastic waste crisis by investing in packaging alternatives, such as rPET and paperboard, writes Audrey Altmann. Several CPG producers also supporting TerraCycle’s Loop refillable container program that’s set to expand beyond direct-to-consumer to Walgreens and Kroger stores later this year. - Source: SmartBrief Food & Beverage

When and Where to Pay Cash

Credit and debit cards are convenient, but sometimes you’re better off using cash. The Reader’s Digest website suggests keeping your card in your wallet in these situations: Tipping. Tipping in cash instead of adding it to your bill ensures that your server gets the full amount. Farmer’s markets. Many vendors have credit card machines nowadays, but not all of them. And the machines can always go down because of a power outage or spotty Wi-Fi. Keep cash handy so you don’t miss out. Minimum purchases. Coffee shops and other venues frequently have a $5 or $10 minimum for credit card purchases. Paying cash ensures you don’t buy more than you need in order to meet the minimum. Private transactions. You want to buy a special gift for your spouse, but you don’t want him or her seeing it on a credit card statement. Use cash to keep the transaction secret.

An alphabetical guide to inspiration

Is creativity as simple as ABC? Harvey Mackay thinks so. The businessman and bestselling author shared his formula for innovation and inspiration in a column on the Daily Herald website. Here’s how his list begins: A: Advertising. “Expand your brand beyond media-generated advertising. For example, we painted our company name and phone numbers on top of our delivery trucks so they were visible to people who worked on upper floors of tall buildings.” B: Bold. “People are not inspired by ordinary messages, so give them a reason to remember you.” C: Curious. “Curiosity may not have been good for the cat, but it’s a winning formula for people.” D: Different. “Don’t be afraid to do things that have never been tried before. You have to have enough faith in yourself to trust your instincts.” E: Everyone. “I firmly believe that everyone has the capacity to be creative, if only they allow themselves to be.”

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Food Industry News® May 2020

HR Matters Communicating with Remote and Furloughed Employees

The coronavirus (COVID-19) pandemic has caused unprecedented changes for most companies within the food industry. As social distancing is encouraged, and stay-athome or shelter-in-place orders are issued, many employees are being furloughed or asked to work from home. For some people, going through a furlough or working from home is business as usual. For others, this may be a very stressful time. It’s up to the management staff to keep furloughed and remote workers engaged during these times. Local human resources and insurance expert Rob Wilson, President of Employco USA, is here to provide us with four ways to effectively communicate with your staff during the COVID-19 pandemic. 1. Make it frequent. Whether it’s someone on a temporary furlough or a remote worker, people often feel like they’re left out of the loop. As such, it’s important for managers to communicate on a frequent basis – probably daily for remote employees and weekly for furloughed workers. 2. Communicate through group and individual sessions. Consider scheduling check-ins to see how your staff is doing and if there’s anything you can do to help them. Remember that communication is a twoway street, and be sure to listen to any concerns that employees may have. Communicating any important company news through a group communication is ideal. 3. Collaborate with staff. Employees tend to be more engaged when they feel like they’re part of a team. Issues tend to have better results when multiple types and levels of employees are involved in the solution. Where possible, involve remote and furloughed employees in discussions related to potentially resuming or changing business operations. 4. Keep remote workers engaged. For employees working from home, set clear expectations, recognize their good work, and encourage work-life balance. Because there may not be a physical separation between their workspace and their personal space, employees may feel like they need to be available for work 24/7, which can lead to unnecessary stress and, eventually, burnout. Enhancing employee communication in the wake of the COVID-19 pandemic can help keep remote and furloughed employees engaged. By keeping these four tips in mind, your organization can help reduce turnover and improve the odds of a successful return to normal business operations. In addition to employee communication, employers are continuing working through issues related to the FFCRA paid time off and CARES Act forgivable loans. For more on these topics, including the FFCRA and CARES Act, please contact Rob Wilson at rwilson@thewilsoncompanies.com. See their ad on page 7.

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Smithfield Foods’ Apprenticeship Program Trains Young Talent in Nebraska As a rising number of Americans pursue vocational careers, Smithfield Foods, Inc. is excited to announce the expansion of its apprenticeship program to now include Metropolitan Community College in Omaha, Nebraska. The program, which addresses the country’s growing need for skilled trade professionals, supports internal candidates, high school graduates and military veterans with hands-on electrical and mechanical training while earning their associate degree. Building upon Smithfield’s introduction of the initiative in North Carolina last year, the company’s new apprentices will train alongside experienced maintenance technicians at Smithfield’s facilities in Iowa and Nebraska and receive free college tuition, salary and benefits as they progress through the program as full-time employees. Leveraging the power of partnerships with colleges across the country, the expansion of the apprenticeship program to Metropolitan Community College represents Smithfield’s ongoing commitment to recruiting top talent and providing meaningful careers. To launch the program, Smithfield hosted a signing ceremony to welcome the apprentices. In April, Smithfield will also attend the College’s Sponsorship of Skilled and Technical Sciences Signing Day, joining apprentices and companies participating in apprenticeship programs. To learn more about career opportunities at Smithfield, visit smithfieldfoods.com/careers.

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Tips for Smart Shopping Whatever you’re buying—groceries, airline tickets, clothes, or bigticket products—saving money is always a good idea. Here are some tips from the Good Housekeeping website for being frugal when you spend: Watch for tricks. Stores sometimes play slow music to slow you down as you shop, enticing you to spend more time and more money. They also may highlight certain items with stickers and signs suggesting they’re on sale when they’re really not. You can find apps to check whether the price of a product is really a good deal. Time your travel spending. The best time to book airline tickets is two to five months ahead of time. Some say Tuesday is the best day to book if you want to get the lowest price. It’s generally cheaper to fly on a weekday than on a weekend. Save your online shopping basket. Leaving items in your shopping basket without purchasing them right away may lead to a discount code offer a few days later to tempt you back. This is especially useful for big-ticket items. Try it on. Try on clothes in stores before you buy them. Changing rooms may be awkward or inconvenient, but you’ll avoid making a mistake and having to go back to return an item—or just keeping it because returns are too much trouble.

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3 Heel Pain Healers That May Help Your Foot Pain A majority of Americans suffer from foot pain at some point, and plantar fasciitis—that feeling as if you just stomped on a Lego— is a frequent cause. About 2 million people are treated each year for the stabbing pain that happens when the thick band of tissue that connects your heel bone to your toes (the plantar fascia) becomes inflamed or develops microscopic tears. The condition can be caused by anything from working on your feet all day to training for a marathon; being overweight or having flat feet or high arches can also be a factor, says James McGuire, D.P.M., P.T., a professor at Temple University School of Podiatric Medicine. At the first sign of pain, ease up on exercise, ice your heel for 15 to 20 minutes a few times a day, stretch the Achilles tendon and injured fascia (rolling your arch over a tennis ball helps), and try wearing orthotics such as Physix Gear Orthotic Insoles ($22). If you’re still feeling pain after a few weeks, consult a podiatrist, who may recommend: 1. Cortisone injections. They are both a steroid and a local anesthetic. They promise to temporarily reduce painful inflammation and speed healing in your fascia, but temporary and have side effects. 2. Extracorporeal shockwave therapy. A new treatment in which a physician or a physiotherapist uses a small instrument to pummel the heel with highpressure sound waves; new tissue cells develop to replace the damaged ones. But it hurts. 3. Dry needling. A technique similar to acupuncture in which a physical therapist uses a very thin needle to penetrate the skin and stimulate a spot in your muscle fibers that may be causing pain or restricting movement. –Prevention

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Food Industry News® May 2020

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On The Other Side Of The Crisis

by Cary Miller As our industry prepares to bounce back and overcome the lasting effects of the COVID-19 crisis, I would like to present some considerations. Serving The 13 County 1) Pulling buyers through the buying cycle may change. Owners, chefs and buyChicago/Indiana Industry ers will be operating with smaller crews which will affect the amount of time they can Family Owned & Operated Environmental and Industrial Services spend with sales people. The constant job of educating buyers as to why they should ■ 7 Day/24 Hour Emergency Service be buying from you may no longer be easy to do in person. Prepare to educate them The Industry’s Lowest Rates and Best Service ■ Sewer Back Up Experts with emails, direct mail and ads in trade magazines like Food Industry News. Largest Fleet of 2) Because of the virus, buyers may be less willing to have in-person meetings Pumping Vehicles with vendors. Owners,chefs and all of us have second thoughts about being in front To Insure The Best Service of people. This is the new, cold reality for at least the short term. As a B2B supplier All Work Guaranteed, your business depends on getting in front of customers and prospects and educat24 Hour Service LICENSED AND APPROVED TO HAUL AND DISPOSE OF ALL TYPES OF LIQUID WASTE ing them as to why they need to stay with you. Call Now For A Free Estimate: (888) 551-1998 3) Locations are closing and not all will reopen in the short term. Because the www.tierra-environmental.com market will shrink, it will become more important to protect your existing base of Save Big $ With Our Money Saving Preventative Maintenance Programs customers and also attempt to influence your non-customers to do business with you. 4) Expect the strongest survivors to grow and take over locations closed by competitors. Adversity always presents opportunity. Being constantly present and demonstrating your ability to serve those who are in a position to buy from you is an excellent idea. Invest into exposure to capture the new leaders in our market, or risk buyers going elsewhere. 5) This is the time to demonstrate leadership. While our hearts go out to all of our industry’s employees faced with salary reductions, this is an important time to foster new relationships with buyers who can buy from you and help you to stay Makes Your Patio More Proﬁtable in business. If buyers are not presented with this information, they may leave you, Units From $350 0 0 buy from another firm or change suppliers, leaving you or someone cheaper with Call Today (708) 449-1100 lesser service or quality. Demonstrate leadership in the mind of your customers and www.TNGindustries.net prospects to protect your company’s future. While marketing may not be your primary focus now, please reNapa Valley Wine Industry Rallied to Support Community The Napa Valley wine industry is stepping up to support their community, reeling in the face of widespread member that this is one closures during the coronavirus pandemic and Gov. Gavin Newsom’s stay-at-home order to California resi- important element that can dents. Napa Valley Distillery donated 1,000 bottles of hand sanitizer made in-house, Beckstoffer Vineyards is help you get back to where donating $100,000 to residents suffering financial hardship in Napa and surrounding counties and Grounded you want to be sooner than later. Wine winemaker Josh Phelps is contributing 10% of sales to a local food bank. - Source: Wine Business Online

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Food Industry News® May 2020

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Increased Safety with Sneeze Guards

CLEAN Cause Launches Zero Calorie Lineup of Beverages

CLEAN Cause beverages announced the launch of a new Zero Calorie lineup of sparkling, organic, Yerba Mate drinks. Three new, Not Too Sweet!™ flavors; Cherry Lime, Orange Ginger and Berry Mint, all contain zero calories, zero sugar and zero carbs. The new products from CLEAN Cause have now rolled out nationwide. Just like the current offerings from CLEAN Cause – Blackberry, Peach, Raspberry and Lemon Lime – the new Zero Calorie line of Yerba Mate beverages have naturally occurring caffeine and are certified organic and non-GMO. CLEAN Cause beverages contain 160mg of Better Caffeine™ in each can to provide a smooth sailing pick-me-up.

SpartanNash announced it has been installing 1,420 36-inch square, clear plexiglass sneeze guards at its 155 corporate-owned retail stores, pharmacies and Quick Stop fuel centers as an added measure of safety for its family of associates and store guests. Every cashier station, deli counter, pharmacy, customer service counter and Quick Stop fuel center checkout will have the added safety measure installed. The sneeze guards are made from plexiglass and are more impact resistant than glass, while retaining similar optical qualities. These sanitary barriers are easily sanitized using non-abrasive cleaners. In keeping with SpartanNash’s commitment to adhering to the Centers for Disease Control and Prevention (CDC) guidelines while redoubling its sanitation and cleaning procedures, the sneeze guards will be sanitized at least every 30 minutes. “As we navigate these uncertain times, our company has two top priorities: the well-being and safety of our family of associates, customers and communities; and supporting health officials and government leaders to contain the virus,” said Tom Swanson, SpartanNash’s EVP and General Manager, Retail Operations. “We have been a trusted provider of grocery products for more than 100 years, and we take this responsibility very seriously. The sneeze guards are an added measure of safety for our associates and customers. Our teams are working diligently to get them installed as quickly as possible.” To learn more, visit: spartannash.com/spartannashcoronavirus-updates.

Electric Cars Garner More Interest

Are you ready for an electric car? If so, you’ve got plenty of company. According to the CleanTechnica website, a survey of 1,659 Americans planning to buy a new car in the next two years have a strong interest in electric vehicles. Thirty-one percent said they’d consider an electric vehicle for their next purchase, and 27% would think about it further in the future. Five percent said they’d definitely buy or lease one for their next vehicle. Other findings from survey participants: ■ Seventy-three percent believe increased electric cars will help reduce oil use. ■ Seventy-two percent said auto manufacturers should provide a wider range of electric vehicles, including SUVs, pickup trucks, and minivans. ■ Seventy-two said they think increased electric car use will help reduce pollution. ■ Sixty-five percent believe electric cars will help save money on fuel and maintenance.

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Serve Sweet Endings From Eli’s for Perfect Meals-To-Go

Kogi’s LA Street Sauces have flavors as big as the city they come from. Ten years ago, Chef Roy Choi and his team created a nationwide gourmet food truck movement with Kogi, serving up flavors people had never tasted. Customers were obsessed, and lined up for hours to get a taste. Now he wants to share them with you. You know the restaurant issues today: ■ Traffic is down ■ Customer palates have changed ■ Demand for unique flavors – and lots of them ■ Growth only coming from “new news” ■ Labor shortage affecting food prep It’s Chef Roy’s Kogi to the rescue. His knock-out L.A. line of flavors will pull more customers in with a vibrant, zesty addition to anything you can serve. These are traffic-generating, new-to-the-world L.A. Street Sauces, the bone fide brand whose unique flavors fueled the gourmet food truck movement. Kogi L.A. Street Sauces put a new spin on customer favorites: burgers, pizza, wings, tacos, BBQ, sandwiches. There’s Korean Hot Sauce, Korean BBQ Marinade and Sauce, Serrano Chili Sauce, Sweet Garlic Teriyaki, new Sweet Orange Chili Sauce, and new Sticky Spicy Wing Sauce. Kogi L.A. Street Sauces are ready-made, not labor intensive. Inventive, fearless flavors with real, quality ingredients. So bangin’. So bomb. So ready to make you money.

Stretch Your Business with Ghost Kitchens and Delivery

Ghost kitchens are restaurant locations that only handle delivery orders. Restaurants, start-ups and third-party delivery services are looking into ghost kitchens as a way to manage the demand for delivery. Consumers spent $10.2 billion on delivery services in 2018, up 42% from the previous year, according to Technomic data. Virtual kitchens can reduce rent and labor costs for restaurants, but UberEats and DoorDash are still taking a portion of their delivery profits. –Source: CNBC

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Food Industry News® May 2020

Millennials’ Top Health Risks

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Consumers Turn to Beverages to Decrease Sugar Intake Tate & Lyle research finds 51% of consumers want to reduce sugar consumption by adjusting their beverage intake with the majority preferring natural sweeteners, said category development and planning manager David Nichols. Advances in stevia formulation are meeting consumer taste and mouthfeel expectations while erythritol, allulose and monk fruit provide additional natural sweetener options, according to Katharina Pueller, director of natural sweetener business for SweeGen.

Millennials are young, but they’re not immune to health problems. The Healthline website reports that, according to the Blue Cross Blue Shield Association, millennials 34–36 in 2017 were 11% less healthy than Gen Xers in 2014. Blue Cross lists the top 10 health conditions affecting millennials: 1. Major depression 2. Substance use disorder 3. Alcohol use disorder 4. Hypertension 5. Hyperactivity 6. Psychotic conditions 7. Crohn’s disease and ulcerative colitis 8. High cholesterol 9. Tobacco use disorder 10. Type 2 diabetes Millennials seem to be more affected by mental health issues than physical health problems, Blue Cross reports. Experts speculate that a number of factors are behind this: technological advances that inhibit the development of empathy at a young age; media overload highlighting news of terrorism, violence, and other dangers; undefined or uncertain work schedules; and other features of modern times.

Protecting a Legacy Brand from Category Challenges

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A Bakery in San Francisco is Making “Quarantine Cakes”

A San Francisco bakery has created “Quarantine –Source: SmartBrief Food & Beverage Cakes” to deliver to people self-isolating and social distancing due to the coronavirus. Butter &’s buttercream cakes feed two to four PepsiCo Increases Pay, Benefits, Workforce people and are decorated with messages like “wash PepsiCo is boosting pay for its more than 90,000 production employees in North America and pledging full pay and benefits to employees who your hands,” “don’t touch your face,” and “pretend you’re an introvert.” must quarantine due to the coronavirus or those that are diagnosed with The bakery’s owner Amanda Nuygen told Insider COVID-19, said CEO Ramon Laguarta. The food and beverage company is that creating the cakes transformed its worst week also hiring 6,000 people to meet increased demand and donating up to ever into its best. $11 million to areas worldwide affected by the pandemic. She’s now encouraging bakeries around the world – Source: ABA SmartBrief to do the same.

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Bagel Donation with Baker’s Dozen Purchase Einstein Bros. Bagels is supporting its local communities during the COVID-19 crisis, and has pledged to donate bagels to those in need. Bagel donations will go to local schools needing meal assistance, food banks, fire stations and police. Einstein Bros. Bagels is urging guests to use the Order Ahead capability through the company’s app, available on Google Play or the App Store where guests can submit and pick up their order quickly in-store. Order Ahead is available at select Einstein Bros. Bagels locations, excluding franchise and license locations inside hotels, airports, hospitals, colleges. - prnewswire

Trucking, Enforcement Commit to Cooperate During COVID-19 Threat The American Trucking Associations and Commercial Vehicle Safety Alliance sent a letter to their members outlining the steps the commercial vehicle enforcement community and the trucking industry are taking to ensure that drivers are able to safely and efficiently deliver essential goods during the global COVID-19 pandemic. For more information about trucking’s response to the COVID-19 pandemic, please visit www.trucking.org/COVID19.

Beacon Tap Offers TP Comic Relief Tommy Riemer, general manager of The Beacon Tap in Des Plaines, Ill., told NBC Chicago he ordered 300 rolls of toilet paper from his supplier to “offer

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A defining moment for online grocery delivery

Online grocery delivery companies are facing unprecedented demand in what is amounting to a moment of truth for the business models they use. From Instacart to Walmart, this article examines the pros and cons of each approach and looks ahead at which is best prepared to handle the outbreak and which will hold the best positions once the pandemic subsides. Source: Forbes

it to customers as a little comic relief.” The Beacon Tap is giving out free TP with a delivery or takeout order. The offer was posted on the restaurant’s Facebook page, and it was still handing out toilet paper a week later.

The staff at Kiki D’s BBQ House and Carnitas, located 4117 S. Ashland Avenue in Chicago cook homemade Carnitas the old fashioned way, slowly and gently with a 3 day cooking process. Kiki D’s General Manager Jimmy Virvilos commented to Food Industry News that by offering customers something that they can’t easily make at home, his restaurant is a frequent destination for carnitas, as well as whole roasted pigs, goats and lamb. The restaurant is open Tuesday through Sunday for breakfast and lunch.

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Milwaukee’s Midwest Foodservice Expo is the

largest regional foodservice event in the Midwest. This year’s event offered thousands of products in hundreds of product categories. The show is held annually in March. Food Industry News is proud to be a Media Sponsor of, and Exhibitor at this Show.

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Food Industry News® May 2020

Positive Impact in the Midst of Crisis

Though the bevy of negative effects from the coronavirus outbreak seem overwhelming, the following segments of the industry have seen a surge in positive impact: Limited-Service Restaurants—The off-premise nature of limited service, plus the presence of drivethrus limits human-to-human contact. Deliveryfriendly segments, such as pizza, could particularly benefit. Delivery—As consumers leave their homes less often, potential exists for proliferation of delivery orders through both third-party and self-delivery players. Supermarket Foodservice—Consumers will still need to visit supermarkets to buy the foods they need on a fairly regular basis. They could potentially increase their purchasing of supermarket foodservice items while grocery shopping as a surrogate for restaurant meals. –Source: Technomic, Inc.

Staying Safe and Compliant

Handwashing and sanitizing are critical for foodservice operators and their employees during these challenging times. To help ensure compliance and support your customers, you should periodically remind operators and employees to: ■ Wash their hands ■ Change their gloves ■ Sanitize all food prep and customer dining areas ■ Change the sanitize solution at key workstations ■ Change the sanitize solution in the multicompartment sink ■ Do restaurant walk-through/inspection

Watch for Mental Health Risks with Social Media Use

Social media can help you keep in touch with friends and family, but it’s not always beneficial to your mental health. It’s been linked to depression, low self-esteem, social anxiety, and other problems. How can you stay sane online? The Philadelphia Inquirer website offers these suggestions: ■ Limit your use of social media. Don’t let Facebook, Twitter, and other social media platforms dominate your life or interrupt your interactions with people in the real world. Put your smartphone down during mealtimes, and don’t take it to bed with you. Take breaks from social media from time to time to reduce its hold on you. ■ Pay attention to your emotions. Think about why you’re scrolling down the screen and how what you see and read makes you feel. Are you genuinely enjoying the experience? Do you find yourself getting depressed or angry? Are you checking social media because you want to find out something, or just from habit? Be mindful about your social media use so you can control it instead of letting it control you. ■ Prioritize your real-world relationships. Make a point of spending time with your family and friends in person, not just online. From time to time, go through your list of friends and contacts and eliminate those who are no longer relevant to your life.

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Krispy Kreme Chicagoland Donates 4,000 Doughnuts to Hospitals Near Evergreen Park and Hillside Shops

Krispy Kreme Chicagoland donated 2,000 doughnuts each to Advocat Christ Medical Center and Elmhurst Hospital as a community thank you to healthcare workers from shops in Evergreen Park and Hillside. In accordance with the restaurant closure in Illinois ordered by Governor J.B. Pritzker, Chicagoland Krispy Kreme shops located in Homewood at 17815 South Halsted Street, Evergreen

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Park at 9150 South Western Avenue and Hillside at 110 South Mannheim Road will be open during regular business hours for drive-thru, carry out and delivery. Customers can place their orders online at www.krispykreme.com for delivery within a 10-mile radius. As of this printing, the shop located in Block 37 at 108 North State Street is temporarily closed at this time. Life it is not just a series of calculations and a sum total of statistics; it’s about experience, it’s about participation, it is something more complex and more interesting than what is obvious. —Daniel Libeskind

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Together, Celebrating 60 yearS in business!

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Food Industry News® May 2020

Strange Origins of Common Devices

Some very common devices in our modern lives have surprising—even shocking—origins. The Cracked website shares a few: The treadmill. The exercise machine was originally designed by Sir William Cubitt in 1818 as a means to torture convicts. Prisoners would climb the equivalent of 11,000 feet per day as the “tread-wheel” pumped water and crushed grain. Piggy banks. The name has nothing to do with actual pigs. In the Middle Ages, jars used to save cash were made of an orange clay called “pygg” because metal was too expensive. Matches. The first friction match was created by a 19th-century apothecary stirring a mixture of chemicals with a wooden stick. When he tried to scrape off a dried glob of the compound, it ignited. Escalators. One of the first escalators in the world was set up at Harrods in London. The experience was so overwhelming to riders that the store offered smelling salts and brandy to help them calm down. X-rays. William Roentgen took the first X-ray in 1895, not fully understanding what he’d discovered. The first X-ray he took of a human body was his wife’s hand. When she saw her bones, she said, “I have seen my death.”

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Some of the most common things we use every day were invented by creative women. Here are a few, gathered by the Mental Floss website: ■ Circular saws. Tabitha Babbit, a weaver in a Shaker community, suggested that instead of a two-man pit saw that worked only when being pulled forward, a circular saw would be more efficient. She attached a prototype to her spinning wheel in 1813 and filed a patent thereafter. ■ Paper bags. Margaret Knight created the modern, flat-bottomed paper bag in 1868. Before then, paper bags looked like envelopes. A man tried to steal the idea and file a patent, but Knight filed a lawsuit and won the rights to her creation. ■ Windshield wipers. Mary Anderson invented the first manual windshield wipers in 1903. They didn’t take off because most drivers thought it was safer to simply drive through rain and snow than keep pulling a lever to clear it. Another woman, Charlotte Bridgwood, invented an automatic version in 1917, but it wasn’t accepted either. Still, by 1920 windshield wipers were everywhere, starting with Cadillac, which began installing them on all its cars. ■ Liquid paper. A secretary named Bette Nesmith Graham corrected her typing mistakes with white tempera paint. After years perfecting the formula in her kitchen, she patented Liquid Paper in 1958. Gillette bought her company in 1979 for $47.5 million. Baby boomers may know she’s the mother of musician/producer/Monkee Mike Nesmith. ■ Kevlar. This lightweight material will stop a bullet. It’s five times stronger than steel. A chemist named Stephanie Kwolek discovered it by accident in 1966 as she was trying to develop a lightweight fiber for car tires.

4/8/20 1:31 PM

Food Industry News® May 2020

ACCOUNTANTS The Dolins Group ..................................Page 20 ....847-498-1040 Chamlin PC .............................................................847-583-8800 ACCOUNTING FIRMS Parhas & Associates .............................Page 04 ....708-430-4545 ADVERTISING Food Industry News ................................................847-699-3300 AIR COFFEE ROASTERS Java Master International ........................................224-848-2070 AIR CONDITIONING-SYSTEMS CLEANING Olympia Maintenance .............................................708-344-0344 AIR FILTERS-SALES & SERVICE Olympia Maintenance .............................................708-344-0344 ARCHITECTS Dearborn Architects ................................................312-939-3838 Sarfatty Associates ................................................. 847-920-1100 ARCHITECTURAL METAL ACCENTS Progressive Dynamics ..........................Page 22 ....630-289-3421 ASIAN FOOD PRODUCTS Kikkoman Sales USA ..............................................630-954-1244 ASSOCIATIONS ACF Chicago Chefs .............................................. 872-256-CHEF GARA ......................................................................847-824-6941 Illinois Restaurant Association ................................312-787-4000 ASSOCIATIONS & TRADES For the Love of Chocolate Foundation ....................773-972-1927 Illinois Food Retailers ..............................................800-624-6712 Midwest Food Expo WRA .......................................608-216-2817 ATM MACHINES Meirtran ATM .........................................Page 20 ....815-275-8031 ATTORNEYS Scharf Banks Marmor .............................................312-662-4897 AWNINGS & CANOPIES Chesterﬁeld Awnings.............................Page 16 ....312-666-0400 AWNINGS - SALES & SERVICE Thatcher Oaks Awnings ........................Page 20 ....630-833-5700 BAGS-CUSTOM PRINTED Bulldog Packaging .................................................. 630-458-1152

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BAKERS-WHOLESALE Eli’s Cheesecakes .................................Page 27 ....773-736-3417 Gonnella Baking Co ..............................Page 15 ....312-733-2020 Ideal Bakery ............................................................773-631-6897 Il Mulino di Valenzano Bakery .................................847-671-5216 JR Dessert Bakery ..................................................773-465-6733 Milano Baking Company .......................................800-495-BUNS BAKERY & DESSERT CONSULTING Sweet Bee ...............................................................847-828-4812 BAKERY EQUIPMENT Hobart Mixer Repair ................................................630-613-8535 BAKERY PRODUCTION TRAINING Sweet Bee ...............................................................847-828-4812 BAKERY-PRODUCTS Chef’s Kitchen/Dearborn .......................Page 02 ....773-801-1600 Instantwhip Chicago ..............................Page 13 ....800-933-2500 Central Baking Supplies ..........................................312-243-0888 BAKLAVA Libanais Sweets ......................................................847-329-5060 BANNERS & POSTERS Accurate Printing .....................................................708-824-0058 BAR CONSULTANTS Chicago Bar Shop ...................................................312-473-2277 BAR MANUFACTURING & DESIGN Chicago Bar Shop ...................................................312-473-2277 BAR STOOLS Chicago Booth ......................................Page 16 ....773-378-8400 Waco Manufacturing ...............................................312-733-0054 BAR SUPPLIES Ramar Supply Co ..................................Page 40 ....708-233-0808 Schultz Supply ........................................................708-652-2020 BATCH FREEZERS Kool Technologies .................................Page 32 ....630-483-2256 BBQ SAUCE Ken’s Foods ............................................................800-633-5800 BEEF New S B L Inc .......................................Page 19 ....773-376-8280 BEEF PRODUCTS Steinbach Provision ..............................Page 20 .... 773-538-1511

BEER GAS MacCARB .............................................Page 29 ....877-427-2499 BEVERAGE DISPENSING-EQUIPMENT United Fast Food & Beverage ................................. 847-616-0711 BEVERAGES Lifestyle Beverages .................................................630-941-7000 BOOTHS Chicago Booth ......................................Page 16 ....773-378-8400 Waco Manufacturing ...............................................312-733-0054 BOOTHS-UPHOLSTERERS Chicago Booth ......................................Page 16 ....773-378-8400 BRANDING-LICENSE OPPORTUNITIES Los Comales Licensing .........................Page 30 ....773-457-1784 BREAD & ROLLS Gonnella Baking Co ..............................Page 15 ....312-733-2020 Ideal Bakery ............................................................773-631-6897 Il Mulino di Valenzano Bakery .................................847-671-5216 North Shore Baking Corp ........................................773-655-3485 BROILERS & STEAMERS EmberGlo-A Division of Midco Int’l ..........................773-604-8700 BURGLAR ALARM SYSTEMS Alarm Detection Systms Inc ....................................630-844-5318 BUTCHER BLOCK WOOD TABLES RestaurantWoodTables.com ...................................773-599-6200 BUTTER-CLARIFIED Danish Maid Butter Co ..........................Page 10 ....773-731-8787 BUTTER-PREPORTIONED-WHIPPED Danish Maid Butter Co ..........................Page 10 ....773-731-8787 BUYING GROUPS/CO-OPS GARA ......................................................................847-824-6941 CALAMARI Fisherman’s Pride ................................................... 800-543-2110 CANNOLI & CANNOLI PRODUCTS Lezza Spumoni & Desserts ...................Page 08 ....708-547-5969 CARRY OUT PACKAGING Bulldog Packaging .................................................. 630-458-1152 CARRYOUT & CATERING PACKAGING Alfa Restaurant Supply ...........................................773-588-6688

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Page 34 CASH & CARRY OUTLETS Chef’s Kitchen/Dearborn .......................Page 02 .... 3-80 - 00 CASH AND CARRY OUTLETS Angelo Ca to’s Fresh Markets .............................. 30- 4- 338 CATERING-VEHICLES DCI Central .............................................................800-4 8- 4 8 CCTV SYSTEMS Alarm Detection stems Inc .................................. 30-844- 3 8 CHAIRS & FURNISHINGS ista Chair............................................................... 3-2 3-4883 CHAIRS-COMMERCIAL Chicago ooth ......................................Page .... 3-3 8-8400 aco Man fact ring ...............................................3 2- 33-00 4 CHARCOAL Charcoal l Com an .....................................3 2- 42- 38 CHEESECAKES Eli’s Cheesecakes .................................Page 2 .... 3- 3 -34 CHICKEN-PROGRAMS F I/Foodservice ol tions ......................................84 - 088 CHILI Ca tain Ken’s Foods .............................Page 3 .... 800- 0-38 istro o s Div of ienna eef ........................... 3-2 8- 800 CLASSIFIED ADVERTISING Food Ind str ews ................................................84 -3300 CLEANING CHEMICALS acor C ..............................................Page 3 ....84 -8 -3 8 CLEANING PRODUCTS erClean .............................................................84 -3 -028 CLEANING SERVICES Kleen eam Gro ................................Page 3 .... 3- 88-2 00 CO2 MacCA .............................................Page 2 ....8 -42 -24 COCKTAILS P erto De Indias Gin ...............................................30 - 34-0803 COFFEE Farmer rothers Coffee ..........................................888- 42- 2 8 COFFEE & TEAS o al C Coffee ..................................Page 24 .... 30-2 4-33 COFFEE ROASTERS ec Foods Inc ........................................Page 8 .... 3- 38- 3 0 ava Master International ........................................224-848-20 0 gboat Coffee ....................................................... 30-3 03 COLD STORAGE Perishable Distrib tion ol tions ..........Page 4 ....888-4 - 4 COLD STORAGE-PORTABLE Portable Cold torage .............................................800- 3 -244 COMPRESSED GAS MacCA .............................................Page 2 ....8 -42 -24 CONDIMENTS e as Pete ............................................Page 0 .... - 3CONSTRUCTION COMPANIES alter Daniels Constr ction.................................... 3-0 0 CONTRACT LABOR SERVICES Atlas Em lo ment ervices ..................Page 2 ....84 CONTRACT MANUFACTURING istro o s Div of ienna eef ........................... 3-2 8- 800 COOKING EQUIPMENT amar l Co ..................................Page 40 .... 08-233-0808 CORNED BEEF ea’s est Cit Foods ............................................. 3- 23CORNED BEEF-FRESH ienna eef............................................................. 3-2 8- 800 CORPORATE GIFTS ienna eef............................................................. 3-2 8- 800 COVID-19 DISINFECTING Kleen eam Gro ................................Page 3 .... 3- 88-2 00 CRAFT BEVERAGES De tsch ine irits .........................Page 4 .... 08- 8 - 8 0 CREDIT CARD PROCESSING eff r ce P ..................................................... 3-3 8- 0 3 CREDIT CARD PROCESSORS Menio Global ...........................................................8 - 4 -832 DAIRY-PRODUCTS Instantwhi Chicago ..............................Page 3 ....800- 33-2 00 DEGREASERS acor C ..............................................Page 3 ....84 -8 -3 8 DELI-MEATS ea’s est Cit Foods ............................................. 3- 23Deli alal .................................................................224- 00DELIVERY-VEHICLES DCI Central .............................................................800-4 8- 4 8 DEMO SERVICES-FOOD & BEVERAGE C stom Merchandising ervices ............................ 30-8 4-3

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foodindustrynews.com DESSERTS Algelato Chicago ...................................Page 24 ....84 -4 - 3 Eli’s Cheesecakes .................................Page 2 .... 3- 3 -34 DESSERTS-WHOLESALE e a moni Desserts ...................Page 08 .... 08- 4 DIRECT MAIL PROGRAMS Food Ind str ews ................................................84 -3300 DIRECTV All orts Direct ...................................................... 30- 8-3000 DISINFECTING SERVICES Kleen eam Gro ................................Page 3 .... 3- 88-2 00 DUCT CLEANING Enviromatic Cor of America ................Page 8 ....800-32 -84 l m ia Maintenance ............................................. 08-344-0344 EGGS Farmers en o se ..............................Page ....3 - 83-220 K M ales Marketing ..........................................3 0-24 - 03 Meadowbrook Egg Dair Com an ..................... 3- 23-88 ELECTRIC & GAS STEAMERS EmberGlo-A Division of Midco Int’l .......................... 3- 04-8 00 ELECTRICAL REPAIR & MAINTENANCE Macka eating Mechanical ..............Page 04 ....84 -38 -0448 EMPLOYEE HANDBOOKS Em lo co A ......................................Page 0 .... 30- 20-0000 EMPLOYMENT ATTORNEYS ob ernstein - aner M chin ................................3 2-3428 ENERGY BROKER Cent r Energ ol tions .....................Page 03 .... 30-8 -3 4 ETHNIC BREADS-ROLLS & PASTRIES Ideal aker ............................................................ 3- 3 - 8 ETHNIC FOODS Kikkoman ales A .............................................. 30- 4- 244 FACILITY MAINTENANCE mbrella ne ational Facilit ervices .................. 3-383- 82 FAUCETS Fa cet ho e he................................................. 3-4 8-38 0 FILTERS-EXHAUST SYSTEMS l m ia Maintenance ............................................. 08-344-0344 FIRE ALARM MONITORING Alarm Detection tems Inc .................................... 30-844- 3 8 FIRE ALARM REPAIR & TESTING Alarm Detection stems Inc ................................. 30-844- 3 8 FIRE SUPRESSION SYSTEMS Fo alle Fire afet ........................Page 2 ....84 0 FIRE-EXTINGUISHERS enrichsen’s Fire afet E i ment ...................800-3 34 FIRST AID-EQUIPMENT & SUPPLIES Afﬁrmed Medical ervice ........................................84 -322- 8 FLATBREADS Grecian Delight Foods ............................................84 -3 4- 0 0 FLOOR-NON-SLIP TREATMENT te Advantage .....................................Page 4 ....3 2-80 -4 23 FOOD & ALCOHOL SAFETY TRAINING anta cia Food afet raining ........................... 2- 02- 2 2 FOOD DISTRIBUTORS Chef’s Kitchen/Dearborn .......................Page 02 .... 3-80 - 00 C gini Distrib tion .................................Page .... 08- 4 l m ia Food Ind stries .......................Page 0 ....84 -34 - 3 8 sco Food ervices Chicago ..............Page ....84 -483 ec Foods Inc ........................................Page 8 .... 3- 38- 3 0 Angelo Ca to’s Fresh Markets .............................. 30- 4- 338 Anichini rothers .....................................................3 2- 44-8004 Foodservice ..................................................8 -834-2 2 Chef’s alit Meats ............................................... 08-333-0880 Devanco Foods .......................................................84 -228- 0 0 GF Distrib tion ......................................................800- 8- 3 Grecian Delight Foods ............................................84 -3 4- 0 0 ilkens Foodservice ............................................... 08-23 -0 88 FOOD EQUIPMENT MANUFACTURERS ammic Cor ..........................................................224-30 -2232 FOOD PRODUCTS l m ia Food Ind stries .......................Page 0 ....84 -34 - 3 8 ec Foods Inc ........................................Page 8 .... 3- 38- 3 0 e as Pete ............................................Page 0 .... - 3Devanco Foods .......................................................84 -228- 0 0 Grecian Delight Foods ............................................84 -3 4- 0 0 eil ones Food Com an ......................................800- 43-43 FOOD PRODUCTS-PREPARED Ca tain Ken’s Foods .............................Page 3 .... 800- 0-38 FOOD SHOWS E ro A ................................................................. 3- 23-38 FOODSERVICE EQUIP REP & MAINTENANCE esta rant and man ............................................84 -232-44 4

Food Industry News® May 2020 FOODSERVICE EQUIPMENT h nderbird Food Machiner ................Page 2 ....8 -4 8 os rdo Inc ............................................................. 30-833-4 0 FOODSERVICE EQUIPMENT-REPAIR Macka eating Mechanical ..............Page 04 ....84 -38 -0448 C I - Coker ervice Inc ..........................................888- 08- 00 Cobblestone vens ................................................84 - 3 -0 2 nited Fast Food everage ................................. 84 -0 FOODSERVICE- LAYOUT & DESIGN A D E Foodservice E i ment ................................ 30- 28-08 os rdo Inc ............................................................. 30-833-4 0 arfatt Associates ................................................. 84 - 20- 00 FOODSERVICE-EQUIPMENT PARTS C I - Coker ervice Inc ..........................................888- 08- 00 Cit Food E i ment .............................................. 30- 3-8 3 Cobblestone vens ................................................84 - 3 -0 2 FOODSERVICE-SUPPLIES amar l Co ..................................Page 40 .... 08-233-0808 FRANCHISE-CONSULTANTS ig k Franchising ................................................8 -824-4 FREEZER & REF TRAILER RENTAL/LEASING Portable Cold torage .............................................800- 3 -244 FREEZERS-ALL TYPES C stom Cooler Free er .....................Page 04 .... 30-8 -3 3 FRESH CUT FRY EQUIPMENT ammic Cor ..........................................................224-30 -2232 FRYERS F I/Foodservice ol tions ......................................84 - 088 FURNITURE/FIXTURES/DESIGN itro eating Prod cts ............................................800-32 - 0 3 GAMING TERMINALS Aces Gaming ..................................................... 3-20 -4800 GELATO Algelato Chicago ...................................Page 24 ....84 -4 - 3 Pala olo’s Artisan Dair .......................................800-4GE- A GELATO EQUIPMENT & SUPPLIES Kool echnologies .................................Page 32 .... 30-483-22 Pala olo’s Artisan Dair .......................................800-4GE- A GHOST KITCHENS Am ed Kitchens ......................................................323-384-3 3 GIARDINIERA E Formella ons ................................Page 28 .... 30-8 3-3208 Form sa Com an ..............................................84 -8 3- 040 GIN P erto De Indias Gin ...............................................30 - 34-0803 GLYCOL REFRIGERATION SYSTEM & REPAIR Macka eating Mechanical ..............Page 04 ....84 -38 -0448 GOURMET FOOD PRODUCTS E ro A ................................................................. 3- 23-38 GRAND OPENING PROMOTIONS ED illboard r cks ..............................................3 2- 24GREASE REMOVAL SERVICE Kal n ros Inc .....................................................8 - 44- 4 3 Mahone Environmental Inc ...................................8 - 30-2088 GREASE TRAP PUMPING SERVICE ierra Environmental .............................Page 2 ....8888 Kal n ros Inc .....................................................8 - 44- 4 3 GREASE TRAP SERVICE ierra Environmental .............................Page 2 ....8888 Mahone Environmental Inc ...................................8 - 30-2088 GREASE-EXHAUST CLEANING Enviromatic Cor of America ................Page 8 ....800-32 -84 l m ia Maintenance ............................................. 08-344-0344 GREEK FOOD PRODUCTS l m ia Food Ind stries .......................Page 0 ....84 -34 - 3 8 Devanco Foods .......................................................84 -228- 0 0 Grecian Delight Foods ............................................84 -3 4- 0 0 GROCERY MANUFACTURERS MEMBERSHIP e a moni Desserts ...................Page 08 .... 08- 4 GYROS l m ia Food Ind stries .......................Page 0 ....84 -34 - 3 8 Devanco Foods .......................................................84 -228- 0 0 Grecian Delight Foods ............................................84 -3 4- 0 0 H/R-HUMAN RESOURCE SERVICES Em lo co A ......................................Page 0 .... 30- 20-0000 HACCP TRAINING & CONSULTING ask Ins rance Gro ...........................Page 08 ....84 -440-2323 HALAL DELI MEATS Deli alal .................................................................224- 00HALAL FOOD PRODUCTS Deli alal .................................................................224- 00HAMBURGER PATTY MANUFACTURER Devanco Foods .......................................................84 -228- 0 0

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Food Industry News® May 2020 HANDYMAN SERVICES Restaurant Handyman ............................................847-232-4474 UmbrellaOne National Facility Services ..................773-383-6826 HEALTH INSURANCE Employco USA ......................................Page 07 ....630-920-0000 Gallagher ..............................................Page 16 ....630-285-3686 National Restaurant Association .............................312-715-5363 HEATING & AIR CONDITIONER SERVICE & REP Mackay Heating & Mechanical ..............Page 04 ....847-381-0448 Mechanical 24 .........................................................847-987-9738 HELIUM MacCARB .............................................Page 29 ....877-427-2499 HISPANIC FOOD DISTRIBUTION B & B Foodservice ..................................................815-834-2621 HISPANIC FOOD PRODUCTS La Criolla ...............................................Page 24 ....312-243-8882 HOOD & DUCT CLEANING Hoodz of Schaumburg ..........................Page 23 ....847-620-2608 HOOD EXHAUST & FAN CLEANING Enviromatic Corp of America ................Page 18 ....800-325-8476 Olympia Maintenance .............................................708-344-0344 HOOD SYSTEMS-FIRE enrichsen’s Fire afet E i ment ...................800-373-9714 HOT DOGS Crawford Sausage ..................................................773-277-3095 Red Hot Chicago .....................................................800-249-5226 Vienna Beef.............................................................773-278-7800 HOT SAUCE Texas Pete ............................................Page 09 ....716-913-7516 HOT SAUCES Gindo’s ice of ife ot a ce .............................855-444-6367 HUMMUS & SPREADS Grecian Delight Foods ............................................847-364-1010 HVAC REPAIR & MAINTENANCE Restaurant Handyman ............................................847-232-4474 ICE CREAM Algelato Chicago ...................................Page 24 ....847-455-5355 Chocolate Shoppe Ice Cream ...............Page 03 ....608-221-8640 Fox Valley Farms ..................................Page 24 ....630-231-3005 omer’s Go rmet Ice Cream ................Page 31 ....847-251-0477 Instantwhip Chicago ..............................Page 13 ....800-933-2500 Pala olo’s Artisan Dair .......................................800-4GE-LATO ICE CREAM EQUIPMENT REPAIR & SUPPLY Kool Technologies .................................Page 32 ....630-483-2256 ICE CREAM-EQUIPMENT & SUPPLY Kool Technologies .................................Page 32 ....630-483-2256 ICE CREAM-YOGURT Instantwhip Chicago ..............................Page 13 ....800-933-2500 ICE MACHINE REPAIR & SANITIZING Ice Solutions 24 ......................................................847-987-9738 Major Appliance Service .........................................708-447-4100 ICE MACHINES-SALES-RENTAL OR LEASING Empire Cooler Service ..........................Page 21 ....312-733-3900 ICE-MAKING EQUIPMENT/REPAIR & SERVICE Mackay Heating & Mechanical ..............Page 04 ....847-381-0448 INSURANCE Society Insurance .................................Page 02 ....888-576-2438 Task Insurance Group ...........................Page 08 ....847-440-2323 Cacciatore Insurance ..............................................312-264-6055 Caro Insurance Services .........................................708-745-5031 Concklin Insurance Agency .....................................630-268-1600 ISU Northwest Insurance Services .........................888-366-3467 INSURANCE SERVICES Gallagher ..............................................Page 16 ....630-285-3686 Cacciatore Insurance ..............................................312-264-6055 INSURANCE-INDUSTRIAL & COMMERCIAL Cacciatore Insurance ..............................................312-264-6055 INTERIOR DESIGNERS Sarfatty Associates ................................................. 847-920-1100 INTERNET ADVERTISING Food Industry News ................................................847-699-3300 ITALIAN BEEF errelli’s Foods .....................................Page 04 .. 877-385-BEEF Devanco Foods .......................................................847-228-7070 Grecian Delight Foods ............................................847-364-1010 Red Hot Chicago .....................................................800-249-5226 ITALIAN FOOD SPECIALTIES E Formella & Sons ................................Page 28 ....630-873-3208 ITALIAN SAUSAGE Anichini Brothers .....................................................312-644-8004 Devanco Foods .......................................................847-228-7070 JANITOR-SUPPLIES Ramar Supply Co ..................................Page 40 ....708-233-0808

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Page 35 JAPANESE-FOOD PRODUCTS Kikkoman Sales USA ..............................................630-954-1244 JUICERS-FRUIT & VEGETABLES Berkel Midwest ........................................................800-921-9151 KEYLESS ACCESS CONTROL Alarm Detection Systems Inc ..................................630-844-5318 KITCHEN FLOOR NON-SLIP TREATMENTS Step Advantage .....................................Page 46 ....312-801-4123 KITCHEN-EXHAUST SYSTEMS/CLEANING Enviromatic Corp of America ................Page 18 ....800-325-8476 Olympia Maintenance .............................................708-344-0344 LINEN SUPPLY & RENTAL SERVICE Cosmopolitan Textile ...............................................773-254-6100 Micke ’s inen......................................................... 773-545-7211 LIQUOR Puerto De Indias Gin ...............................................305-934-0803 LIQUOR & SPIRITS Deutsch Wine & Spirits .........................Page 14 ....708-687-9870 LIQUOR-WHOLESALE Peerless i ors .....................................................773-378-3908 LOGISTICS COMPANIES Perishable Distribution Solutions ..........Page 41 ....888-491-1641 MAILING PROGRAMS On Time Printing .....................................................708-544-4500 MAYONNAISE Columbus Vegetable Oils ......................Page 11 ....773-265-6500 MEAT PROCESSING EQUIP SALES & SERVICE Berkel Midwest ........................................................800-921-9151 Cit Food E i ment ..............................................630-613-8535 MEAT-ORGANIC-NATURAL-ABF Fox Deluxe Stap .....................................................847-520-8300 MEAT-SMOKED Nueske Applewood Smoked Meats ........................800-382-2266 MEAT-WHOLESALE New S B L Inc .......................................Page 19 ....773-376-8280 Angelo Ca to’s Fresh Markets ..............................630-514-1338 Anichini Brothers .....................................................312-644-8004 Chef’s alit Meats ...............................................708-333-0880 Devanco Foods .......................................................847-228-7070 Fox Deluxe Stap .....................................................847-520-8300 International Meat Company ...................................773-622-1400 KLM Sales & Marketing ..........................................310-245-7703 MEDICAL SUPPLIES Afﬁrmed Medical ervice ........................................847-322-9185 MEDITERRANEAN FOODS Olympia Food Industries .......................Page 06 ....847-349-9358 Grecian Delight Foods ............................................847-364-1010 MENU-DESIGN Pinata Graphics ......................................................312-929-6805 MENUS On Time Printing .....................................................708-544-4500 MENUS-CUSTOM PRINTED Accurate Printing .....................................................708-824-0058 MERCHANT PROCESSING Menio Global ...........................................................855-641-8326 MEXICAN FOOD PRODUCTS B & B Foodservice ..................................................815-834-2621 MEXICAN FOODS Los Comales Licensing .........................Page 30 ....773-457-1784 MILK Instantwhip Chicago ..............................Page 13 ....800-933-2500 MINI PASTRIES Ideal Bakery ............................................................773-631-6897 NEIGHBORHOOD MARKETING LED Billboard Trucks ..............................................312-924-7979 NITROGEN MacCARB .............................................Page 29 ....877-427-2499 OILS & FATS-COOKING Columbus Vegetable Oils ......................Page 11 ....773-265-6500 OILS & SHORTENING Columbus Vegetable Oils ......................Page 11 ....773-265-6500 Chef Mac Culinary Cooking Oils .............................708-945-9150 OILS & VINEGAR Pastorelli Foods ....................................Page 48 800-SOS-AUCY OILS-COOKING/BULK Columbus Vegetable Oils ......................Page 11 ....773-265-6500 OLIVE OILS Columbus Vegetable Oils ......................Page 11 ....773-265-6500 ORGANIC FOODS Pastorelli Foods ....................................Page 48 800-SOS-AUCY ORGANIC MEAT & POULTRY Fox Deluxe Stap .....................................................847-520-8300

OVEN REPAIR & MAINTENANCE Mackay Heating & Mechanical ..............Page 04 ....847-381-0448 OVENS-SALES & SERVICE Cobblestone Ovens ................................................847-635-0172 PACKAGING MATERIALS Barrington Packaging Systems ...............................888-814-7999 PACKAGING SYSTEMS Barrington Packaging Systems ...............................888-814-7999 PAINTING & HANDYMAN SERVICES Restaurant Handyman ............................................847-232-4474 PANCAKE-BATTER & MIX Tec Foods Inc ........................................Page 18 ....773-638-5310 PAPER-PRODUCTS Ramar Supply Co ..................................Page 40 ....708-233-0808 Alfa Restaurant Supply ...........................................773-588-6688 PARTY-FAVORS & SUPPLIES Ramar Supply Co ..................................Page 40 ....708-233-0808 PASTA-FRESH AND FROZEN Cugini Distribution .................................Page 16 ....708-695-9471 Pastafresh Home Made Pasta ................................773-745-5888 PASTRY CONSULTING Sweet Bee ...............................................................847-828-4812 PATIO ENCLOSURES Thatcher Oaks Awnings ........................Page 20 ....630-833-5700 PATIO HEATERS Propane Pete ........................................Page 12 ....847-754-7662 TNG Industries ......................................Page 25 .... 708-449-1100 PATTY MACHINES/FOOD FORMERS Berkel Midwest ........................................................800-921-9151 PAYROLL SERVICES Employco USA ......................................Page 07 ....630-920-0000 ADP .........................................................................847-507-4210 PEST CONTROL Rose Pest Solutions ..............................Page 40 .800-GOT-PEST PEST CONTROL/PEST ELIMINATION Mc Cloud Services ................................Page 14 ....800-332-7805 PICKLES & RELISH Vienna Beef.............................................................773-278-7800 PITA BREAD Olympia Food Industries .......................Page 06 ....847-349-9358 Grecian Delight Foods ............................................847-364-1010 PIZZA SUPPLY DISTRIBUTORS Anichini Brothers .....................................................312-644-8004 PLANT BASED FOOD PRODUCTS th’s egetarian Go rmet .....................................218-343-8858 PLUMBING SUPPLIES Faucet Shoppe The.................................................773-478-3890 POINT OF SALE SUPPLIES Alpha POS Services Inc ..........................................630-690-2870 POINT OF SALE SYSTEMS Alpha POS Services Inc ..........................................630-690-2870 Retail Control Solutions ..........................................630-521-9900 Revel Systems ........................................................415-744-1433 PORK PRODUCTS Steinbach Provision ..............................Page 20 .... 773-538-1511 Peer Foods .............................................................773-927-1440 POS SYSTEMS Alpha POS Systems Inc ..........................................630-690-2870 Revel Systems ........................................................415-744-1433 POS SYSTEMS-CLOUD BASED Alpha POS Services Inc ..........................................630-690-2870 Jeff Bruce (HPS) .....................................................773-398-1013 POULTRY PRODUCTS Steinbach Provision ..............................Page 20 .... 773-538-1511 POULTRY-FRESH New S B L Inc .......................................Page 19 ....773-376-8280 POULTRY-WHOLESALE & PROCESSORS Fox Deluxe Stap .....................................................847-520-8300 PRESSURE WASHING Olympia Maintenance .............................................708-344-0344 PRINTERS On Time Printing .....................................................708-544-4500 PRINTING-CUSTOM ITEMS Accurate Printing .....................................................708-824-0058 PRIVATE LABEL FOOD MANUFACTURERS E Formella & Sons ................................Page 28 ....630-873-3208 Milano Baking Company .......................................800-495-BUNS PRODUCE DISTRIBUTORS Wilkens Foodservice ...............................................708-235-0788 PRODUCE-WHOLESALE Angelo Ca to’s Fresh Markets ..............................630-514-1338 Midwest Foods ........................................................773-927-8870

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Page 36 PRODUCT DEVELOPMENT Sweet Bee ...............................................................847-828-4812 PROMOTIONAL MARKETING LED Billboard Trucks ..............................................312-924-7979 PROPANE Propane Pete ........................................Page 12 ....847-754-7662 PROPANE SERVICE Propane Pete ........................................Page 12 ....847-754-7662 PUBLIC RELATIONS-MARKETING SERVICES Falk PR ...................................................................847-208-7052 IMR Chicago ...........................................................312-878-1222 PUBLISHING Food Industry News ................................................847-699-3300 RE-UPHOLSTERY Chicago Booth ......................................Page 16 ....773-378-8400 REFRIGERATED TRAILER RENTAL/LEASING Portable Cold Storage .............................................800-535-2445 REFRIGERATION EQUIPMENT REPAIR Kool Technologies .................................Page 32 ....630-483-2256 Mackay Heating & Mechanical ..............Page 04 ....847-381-0448 CSI - Coker Service Inc ..........................................888-908-5600 Mechanical 24 .........................................................847-987-9738 REFRIGERATION-EQUIP/COMMERCIAL Alphafoodequip.com .............................Page 28 ....888-878-4964 Custom Cooler & Freezer .....................Page 04 ....630-879-3131 REPUTATION MANAGEMENT Restaurant Marketing - 30 Days Free! ....................312-872-8050 RESTAURANT CONSULTANTS Stanovich Hospitality ............................................... 708-359-1911 RESTAURANT EQUIP MANUFACTURERS Sammic Corp ..........................................................224-307-2232 RESTAURANT EQUIP PARTS WAREHOUSE CSI - Coker Service Inc ..........................................888-908-5600 RESTAURANT EQUIPMENT FSI/Foodservice Solutions ......................................847-719-6088 Losurdo Inc .............................................................630-833-4650 Revel Systems ........................................................415-744-1433 RESTAURANT EQUIPMENT & SUPPLIES Custom Cooler & Freezer .....................Page 04 ....630-879-3131 Ramar Supply Co ..................................Page 40 ....708-233-0808 Alfa Restaurant Supply ...........................................773-588-6688 Berkel Midwest ........................................................800-921-9151 City Food Equipment ..............................................630-613-8535 Flattech.com ...........................................................855-999-3528 Olympic Store Fixtures ............................................773-585-3755 Schultz Supply ........................................................708-652-2020 TriMark Marlinn Equip & Supplies ...........................708-496-1700 RESTAURANT EQUIPMENT REPAIR SERVICE Mackay Heating & Mechanical ..............Page 04 ....847-381-0448 Berkel Midwest ........................................................800-921-9151 CSI - Coker Service Inc ..........................................888-908-5600 City Food Equipment ..............................................630-613-8535 Cobblestone Ovens ................................................847-635-0172 Emerald Service Inc ................................................888-696-7317 Major Appliance Service .........................................708-447-4100 RESTAURANT EQUIPMENT-NEW & USED March Quality Used & New Equip .........Page 05 ....800-210-5895 RESTAURANT MARKETING Restaurant Marketing - 30 Days Free! ....................312-872-8050 RESTAURANT REAL ESTATE SALES John Moauro/Realty Executives ............................. 708-361-1150 Kudan Group Inc .....................................................312-575-0480 Nick Dibrizzi/Coldwell Banker .................................708-562-9328 Pontarelli & Company .............................................847-778-3571 RESTAURANT-DESIGNERS A D E Foodservice Equipment ................................ 630-628-0811 Losurdo Inc .............................................................630-833-4650 Sarfatty Associates ................................................. 847-920-1100 RESTAURANTS La Scarola Restaurant ..........................Page 29 ....312-243-1740 ROOF TOP GREASE CONTAINMENT SYSTEMS Enviromatic Corp of America ................Page 18 ....800-325-8476 ROOFS-SALES-REPAIR & MAINTENANCE Care heet Metal ooﬁng .................Page 23 ....708-387-9784 SAFETY TREATMENT FOR FLOORS Step Advantage .....................................Page 46 ....312-801-4123 SALAD-DRESSINGS Ken’s Foods ............................................................800-633-5800 SALAD-DRESSINGS & OILS Columbus Vegetable Oils ......................Page 11 ....773-265-6500 Tec Foods Inc ........................................Page 18 ....773-638-5310 SANITATION CERTIFICATION Illinois Restaurant Association ................................312-787-4000

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foodindustrynews.com SANITATION CLASSES Santa Lucia Food Safety Training ...........................773-502-5262 SATELLITE TV SYSTEMS All Sports Direct ......................................................630-918-3000 SAUSAGE Angelo Ca to’s Fresh Markets ..............................630-514-1338 Anichini Brothers .....................................................312-644-8004 Crawford Sausage ..................................................773-277-3095 Red Hot Chicago .....................................................800-249-5226 Vienna Beef.............................................................773-278-7800 SCALES Berkel Midwest ........................................................800-921-9151 SCALES-SALES & REPAIR Accurate Scale Company .....................Page 12 ....773-847-1820 SEAFOOD Fisherman’s Pride ................................................... 800-543-2110 SEASONINGS & SEASONING BLENDS Famar Flavors .......................................Page 28 ....708-926-2951 SEATING Waco Manufacturing ...............................................312-733-0054 SEATING REPAIRS Express Seating ....................................Page 10 ....630-985-7797 SELF-SERVICE ORDERING KIOSKS Alpha POS Services Inc ..........................................630-690-2870 Revel Systems ........................................................415-744-1433 SEWER(MAINT)-RODDING & JETTING Tierra Environmental .............................Page 25 ....888-551-1998 SHEET METAL Progressive Dynamics ..........................Page 22 ....630-289-3421 SHIPPING-REFRIGERATED & FROZEN Perishable Distribution Solutions ..........Page 41 ....888-491-1641 SHORTENING Columbus Vegetable Oils ......................Page 11 ....773-265-6500 SIGNAGE-INDOOR & OUTDOOR American Graphics ...............................Page 22 ....888-774-6270 SIGNS Pinata Graphics ......................................................312-929-6805 SLICER SERVICE City Food Equipment ..............................................630-613-8535 SLICERS-SALES & SERVICE Berkel Midwest ........................................................800-921-9151 SLOT MACHINES Illinois Gaming Systems ..........................................312-544-9856 SMOKERS-COMMERCIAL Game Changer Smokers ......................Page 26 ....574-353-7855 SOAPS & DETERGENTS Jacor LLC ..............................................Page 13 ....847-865-3189 SOCIAL MEDIA MARKETING The Digital Restaurant ............................................630-768-9313 SOFT DRINKS PepsiCo Foodservice ..............................................773-893-2319 SOFT SERVE-ICE CREAM/EQUIP & SUPPLIES Kool Technologies .................................Page 32 ....630-483-2256 SOUP BASES R L Schreiber Inc ....................................................954-972-7102 SOUPS Bistro Soups (Div of Vienna Beef)...........................773-278-7800 Vienna Beef.............................................................773-278-7800 SOUS-VIDE COOKERS Sammic Corp ..........................................................224-307-2232 SPECIALTY FOODS DISTRIBUTOR Artisan Specialty Foods ..........................................708-762-5238 SPICE BLENDS Famar Flavors .......................................Page 28 ....708-926-2951 SPICES La Criolla ...............................................Page 24 ....312-243-8882 SQF CONSULTING Task Insurance Group ...........................Page 08 ....847-440-2323 ST PATRICK’S DAY ITEMS ea’s est Cit Foods .............................................773-523-1566 STAFFING-SERVICES Atlas Employment Services ..................Page 21 ....847-671-1557 STEAM CLEANING Olympia Maintenance .............................................708-344-0344 SUPERMARKET- EQUIPMENT/ NEW & USED Berkel Midwest ........................................................800-921-9151 SWEEPSTAKES MACHINES Collage LLC ............................................................312-593-8084 SWEET GOODS North Shore Baking Corp ........................................773-655-3485 TABLE ACCESSORIES Flattech.com ...........................................................855-999-3528

Food Industry News® May 2020 TABLE LEVELING DEVICES Flattech.com ...........................................................855-999-3528 TABLE TOP AND COOKING EQUIPMENT EmberGlo-A Division of Midco Int’l ..........................773-604-8700 TABLES-ALL TYPES Chicago Booth ......................................Page 16 ....773-378-8400 RestaurantWoodTables.com ...................................773-599-6200 Waco Manufacturing ...............................................312-733-0054 TAMALES Supreme Frozen Products ......................................773-622-3777 TEA-GREEN Dewdrop Tea ...........................................................630-335-7806 TEMPORARY STAFFING Atlas Employment Services ..................Page 21 ....847-671-1557 THEATERS AND VENUES Onesti Entertainment Corporation ..........................630-962-7000 TOMATO PRODUCTS Pastorelli Foods ....................................Page 48 800-SOS-AUCY TRADE PUBLICATIONS Food Industry News ................................................847-699-3300 TRADE SHOWS & EVENTS Midwest Food Expo WRA ......................................608-216-2817 TRUCK BODIES-SALES & REPAIR Paramount Truck Body .........................Page 22 ....312-666-6441 TRUCK GRAPHICS American Graphics ...............................Page 22 ....888-774-6270 TRUCK RENTAL Lylas Rentals/Budget Truck Rental .........................847-233-0472 TRUCK-REFRIGERATED DCI Central .............................................................800-468-7478 TRUCK-SALES & SERVICE DCI Central .............................................................800-468-7478 TRUCK-SALES NEW & USED D & S Truck Center ...............................Page 10 ....708-352-5551 UPCOMING EVENTS Wisconsin Restaurant Association .......................... 800-589-3211 VEGAN FOOD PRODUCTS th’s egetarian Go rmet .....................................218-343-8858 VEHICLE WRAPS Paramount Truck Body .........................Page 22 ....312-666-6441 VENDING MACHINES Collage LLC ............................................................312-593-8084 VENTILATING-SYTEMS CLEANING Enviromatic Corp of America ................Page 18 ....800-325-8476 Olympia Maintenance .............................................708-344-0344 VIDEO GAMING TERMINALS Illinois Gaming Systems ..........................................312-544-9856 WALK IN COOLER- MOBILE- RENTAL/LEASING Portable Cold Storage .............................................800-535-2445 WALK-IN COOLER REPAIR & MAINTENANCE Mackay Heating & Mechanical ..............Page 04 ....847-381-0448 Mechanical 24 .........................................................847-987-9738 WALK-IN COOLERS AND FREEZERS Custom Cooler & Freezer .....................Page 04 ....630-879-3131 WEBSITE DESIGN Americaneagle.com ..............................Page 33 ....847-699-0300 The Digital Restaurant ............................................630-768-9313 WEBSITE DESIGN SERVICES Buildthis.com .........................................Page 46 ....312-655-9999 WEDDING CAKES Ideal Bakery ............................................................773-631-6897 WELDING & FABRICATING KOP Ind. Welding & Fabrication ...........Page 24 ....630-930-9516 WHIPPED CREAM Instantwhip Chicago ..............................Page 13 ....800-933-2500 WI-FI SYSTENS FOR RESTAURANTS Restaurant Marketing - 30 Days Free .....................312-872-8050 WILD GAME Fox Deluxe Stap .....................................................847-520-8300 WIND SCREENS Thatcher Oaks Awnings ........................Page 20 ....630-833-5700 WINE & SPIRITS Deutsch Wine & Spirits .........................Page 14 ....708-687-9870 WORKERS COMP INSURANCE Employco USA ......................................Page 07 ....620-920-0000 YOGURT & SOFT SERVE EQUIPMENT Kool Technologies .................................Page 32 ....630-483-2256

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Food Industry News® May 2020

Page 37

CLASSIFIEDS Food Industry News CLASSIFIED RATES 2” x 2” ............................ $50 4” x 2” .......................... $100 6” x 2” .......................... $150 4” x 4” .......................... $200 4” x 5” .......................... $250 4” x 6” .......................... $297 4” x 8” .......................... $397 4” x 10” ........................ $497 10” x 6” ................ $662 FULL PAGE ............ call

847-699-3300

CHICAGOLAND’S BEST LOCATIONS FOR SALE 24 HOUR VOICEMAIL

Email—nick.dibrizzi@cbexchange.com

Only From Nick Di Brizzi 888-317-7721

CHICAGO NW SUBURBS | CONFIDENTIAL 4 RISTORANTE-PIZZA-PASTA-ETC WITH REAL ESTATE

Short hours, dinner only; Closed Monday. Real $$$ Maker $400,000 cash flow a year. Dine in, pick up and delivery. 100 deliveries per day

PLAINFIELD | SPORTS BAR-PIZZERIA | BUSINESS ONLY Gross sales: $1,500,000 a year. Business only-5,000 SF. Rent $10,000 per month

CHICAGO SUBURBS | CONFIDENTIAL 4

Sports bar-pizzeria & video gaming. Six (6) locations.

CHICAGO | WEST LOOP | PIZZERIA BUSINESS ONLY

200+ deliveries per day. Established for 35 years. Pick up, dine in, self service and deliveries 3,500 SF plus basement. Rent $7,000 per month

DOWNERS GROVE | DOWNTOWN BY TRAIN STATION | BUSINESS ONLY 4 Fast food casual. Real $$$ maker. 1,500 SF seats 40 plus 30 outdoor

ELMWOOD PARK | RISTORANTE, PIZZERIA & VIDEO GAMING REAL ESTATE & BUSINESS

4,300 SF building with plenty of parking-Restaurant Row

DOWNTOWN DEKALB BY NORTHERN ILLINOIS UNIVERSITY | VIDEO GAMING ALLOWED 4

Corner 7,000 SF restaurant/sports bar, banquet plus outdoor patio For Sale/For Lease

o us oute iles est o oute

Fully equipped state of the art kitchen, 3 dining rooms, seating for 85 people, courtyard for outside seating, parking for over 40 cars on 3/4 acre of land with an additional building for storage and one bedroom apt. on second ﬂoor. 220 West Route 120 Lakemoor 60051

847-650-8221

may 2020 33-40 classifieds.indd 37

HOMEWOOD | FORMER PANERA BREAD | LEASE ONLY

4,600 SF fully equipped, perfect for breakfast/lunch concept located in the Cherry Creek Plaza. Lease $20 per SF plus $9 CAM

CHICAGO HEIGHTS | CORNER FREE STANDING | REAL ESTATE PLUS VIDEO GAMING 4

Turn-key, free standing building, 2.975 SF on 18,750 SF lot. Hot Location.

JOLIET | STEAK HOUSE-BAR-BANQUET PLUS VIDEO GAMING | REAL ESTATE & BUSINESS 4

10,000 SF building, seats 400, parks 130 +/-. 3 Million in sales a year. $350,000 cash flow verifiable. Established 46 years.

New Pizzerias Available: CHICAGO-MIDWAY | REAL ESTATE & BUSINESS

Established since 1987. 60% pick up; 40% delivery. Real $$$ Maker. Owner retiring.

Chicago | Beverly-Roseland | Real Estate & Business

Pick up, delivery, dine in & self service. 4,000 SF building. 24,000 SF lot. Real $$$ Maker.

SW SUBURBS | COUNTRYSIDE | BUSINESS ONLY

Established 17 years. Owner retiring. Real $$$ Maker. 50% pick up; 20% delivery and 30% dine in. 1,800 SF.

ROUND LAKE BEACH | RESTAURANT FOR LEASE | VIDEO GAMING 4

Free standing 2,910 SF building with drive-thru window. 22,104 SF lot; parking for 30+\- plus additional parking in outlot of shopping center.

We have bank owned foreclosures; commercial and residential. or ore o ﬁ e tial isti s all o a e abla s a ol

4/8/20 3:44 PM

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foodindustrynews.com

BUSINESS OPPORTUNITIES • THINKING OF BUYING OR SELLING? CALL JOHN MOAURO! DRIVE-THRU NEW ITALIAN BEEF & PIZZA RESTAURANT Recently remodeled. Business & property. er o ﬁ e tial ro s t it a itio al tenant. Located in Western suburbs near Oak Brook. us t orou are ski i s all or etails

LEMONT LOCATION

Vacant property. 4 parcels. Approximately 1 acre on State Street. Potential commercial—can be rezoned for commericial retail. Priced to sell. Asking $499,500.

DING

PEN

CATERING BUSINESS FOR SALE

Community favorite. Many years in business with base established. Limited hours. Very proﬁtable. Easy takeover. Sellers will train. Call for details.

D L O S

Fast food w/ drive thru. Business & property with additional catering kitchen in lower level. Approx 2,500 sq. ft. Seats 60. High volume, near busy intersection. Call for details.

COMMUNITY FAVORITE

Pizzeria w/ bar and dining. SW suburban location in central business district. Plenty of parking, available on-site. Asking 174,900.

SUBURBAN LOCATION

Family restaurant available. Established over 40 years. Approx. 4,500 sq. ft. Freestanding building, plenty of parking, seats 150 plus. Plenty of parking. High volume sales. Reasonable lease. Business only. Asking $399K.

ITALIAN FAVORITE

Restaurant facility. Free Standing Bldg. approx 4,500 + sq. ft. with parking. Ideal for any concept. Fully equipped. 40 yr. history. Currently pizza restaurant with gaming. Complete package. Call for details.

POPULAR SPORTS BAR & GRILL Legendary sports bar, restaura t ba uet facility. Total package. 1/2 s t bl o acres of property. Seats over 300. Located in Western burbs ear s o i o ﬁ es and residential. Includes video gaming. Call for etails

AMBASSADOR

9999 West 143rd Street Orland Park, IL 60462

Broker/Appraiser Always Confidential

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

Chicago’s Premier Hospitality Real Estate Brokers Visit our website or contact us. www.kudangroup.com | 312-575-0480

“These are the times that try men’s (and women’s) souls.” These words are as true now as they were when Thomas Paine wrote them in 1776. This year was to be a time of celebration for the Kudan Group, as we noted our 20th year in the real estate and business brokerage business. We have become known as a leader in the hospitality industry. After Jeremy Kudan’s death, we have decided to keep the company running, serving our clients with the same high standard as before. Then came Covid19 which has changed our world as a whole and our industry in particular. We recognize the incredible hardship that has been created for so many, nevertheless we look forward to a brighter tomorrow whenever that might be. The Kudan Group is ready to serve our clients when that time comes. We pledge to work with you to the best of our ability as we always have, seeking to exceed your expectations. Our goal is to begin the next 20 years building a bright future for all. Stay safe and stay healthy, Harold Kudan, CEO and the Kudan Group team Look for our listings in LoopNet, BizBuySell and MLS Kudan Group Inc. - 566 W. Lake St. Suite 225 Chicago, IL 60661 312.575.0480 www.kudangroup.com

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Food Industry News® May 2020

PONTARELLI ASSOCIATES REAL ESTATE SERVICES

*Restaurant Brokerage Division*

Vince Ferraro

JUST LISTED: Upscale ethnic restaurant in affluent NW suburb. Unique concept. Established 16 years. Seats 120 in Dining Room and Bar. Plus additional 60 Patio. Big catering $. Positive cash flow and profit. Qualified buyers only... strong financials required by landlord. Highly confidential. Biz, Lease, FF&E @ $350K. BAR & GRILL: Elmwood Park. Short hours, but 2am license. 12 taps. Seats 44. Menu well-reviewed on social media. 4 gaming machines. Kitty-corner from new legalized marijuana dispensing!! $75K w/ great lease or $245K w/ Real Estate. PIZZERIA: Outstanding opportunity to own this renowned pizzeria and full service restaurant. NW Suburb. Established 1973. Home of Chicagoland’s original stuffed pizza! Seats 125. Plenty of parking. Full liquor license. BONUS: Big $$$$$$ from Video Gaming! Priced right @ $249K. TAVERN: Totally remodeled bar with rare Chicago Tavern License (corporate!)!! 2am/3am. No strikes. 50 capacity. Great lease. Excellent clientele...class act! Biz, FF&E, License @ $65K. FORMER KATHY’S LAKESIDE INN: Opportunity knocks! Located on Forest Lake in Lake Zurich. 4,200 sf building w/ apartment, parking lot, 82’ pier for boats. Owner will assist tenant to rehab and re-establish this once popular venue with free rent subsides. Call!! MIXED USE BUILDING: 3 apartments, tavern, patio and 2 car garage. Licenses included. Beautiful building...big income! RE, Biz, Licenses @ $645K BREAKFAST/LUNCH: Well established neighborhood icon in upscale community on Chicago’s NW side. Seats 90 plus. 20 on sidewalk patio. Parking lot. Sound lease. Corner location across from park and train station. Excellent condition... needs “hands-on” owner. Biz, FF&E...NEW PRICE @ $79K. IRISH PUB: Prime NW Chicago. Tavern License! Freestanding 3,000 sf brick building. Parking lot. Kitchen. Surrounded by commercial industrial and residential. Profit from day one! True “turn-key.” Great lease with renewal options. Biz, FF&E @ $195K. MEXICAN: High volume. Seats 90. Liquor license. NW Suburb. “PEPE’S”! Authentic cuisine. Family owned. 29 years. Good lease. Keep franchise or change name. Opportunity! Biz, FF&E @ $89K.

MORE LISTINGS AVAILABLE–CALL! SELLING? ALWAYS CONFIDENTIAL!

VinceF@PontarelliAssociates.com

CALL 847-778-3571 MEMBER: CRBA

4/8/20 3:44 PM

Food Industry News® May 2020

Page 39

CHICAGOLAND’S #1 FOOD SAFE SERVICE TO ELIMINATE COVID-19 Protect Your Staff And Guests With KleenTeem

We provide disinfection and remediation services to eliminate pathogens in your facility, including the novel coronavirus (COVID-19). Our comprehensive on-site service includes pre- and post- Air Quality and Surface ATP Testing, Deep Cleaning and Disinfection, and application of Purbloc, a patented, non-toxic antimicrobial barrier utilizing Nano Formulation Technology, which creates an invisible, residue-free shield on ALL surfaces, including high-touch areas, to protect against microorganisms for up to 90 days. Our products are rigorously tested and proven to be completely safe for food service: ■ Kills 99.9999% of all bacteria and viruses, including coronaviruses. ■ FDA Approved for Food Contact ■ Safe for every surface including food contact surfaces, food equipment, tables, floors, walls, and fabrics ■ No Stains or Residue ■ Non-Toxic, Non-Corrosive, Non-Leaching - unlike bleach and some disinfectant sprays KleenTeem Offers: ■ Professional, Customized Cleaning & Sanitation - To meet your facility’s unique needs ■ Disinfection and Viral Remediation ■ Pre- and Post- Onsite Testing - To guarantee your air and surfaces are free of harmful pathogens ■ Service Tailored To Your Schedule or Operating Constraints ■ Multiple Crews Mobilized to Service Greater Chicagoland and South Florida Markets of Miami, Ft. Lauderdale, and West Palm Beach ■ Quality Check Letter Included - To Certify Your Location has been Professionally Cleaned and is Safe ■ Quality Control Return Visits Included at No Extra Charge, to Ensure Staff & Guest Safety Needs

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Debrief Employees After Training

With returning staffers as well as new hires, meetings are necessary, but how do you know they retained what you instructed? One way to help your employees learn and remember more is by debriefing them after a workshop or a training session. Take some time to go over what happened and why: what went right, what went wrong, what they learned. Done correctly, a good debriefing can create a sense of acknowledgment, reflection, and interpretation, as well as allowing the two of you to begin planning what to do with the knowledge you’ve gained.

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Lou Malnati’s Kindness Rocks Feeds the Front Lines Lou Malnati’s Pizzeria, based in Northbrook, Illinois, has launched an official Lou Malnati’s Kindness Rocks Feeds the Front Lines campaign. The pizzeria has been providing meals for health care workers at local hospitals over the past few weeks. In an effort to expand, the company is asking for support to serve even more of these brave heroes, who are on the front lines every day. The campaign is hosted through the online fundraising platform, GoFundMe. While food deliveries are happening daily, for every dollar raised, Lou Malnati’s will provide twice the amount in food. For example, contribute $25 and the pizzeria will deliver $50 worth of food. With their goal of $50,000, Malnati’s will feed more than 17,500 front line workers throughout the communities they serve.

Lou Malnati’s Kindness Rocks charitable program gives back to local communities in many ways. Historically, the program has been used to support employees and customers including helping those in need, granting college scholarships to Lou Malnati’s team members and raising money annually for cancer research. In addition, giving back to local communities through fundraising opportunities, charitable donations, and participating in community and volunteer events. Now during the COVID-19 crisis, Lou Malnati’s is expanding their fundraising program to feed health care personnel, firefighters and police officers who are on the front lines. “We have worked so hard at creating community at Malnati’s and believe in giving back to the communities we serve. During this unprecedented time, health care personnel are working around the clock to fight this incredible pandemic by caring for those in need,” said owner, Marc Malnati. “Through our Kindness Rocks program, we are creating a way to support those on the front lines. We’ve made it our mission to stick together by doing the job we love and making people happy by providing comfort food.” To nominate front line heroes and their fellow shift or department for a potential team meal donation, please visit the Lou Malnati’s Front Lines website or support the campaign and donate to the GoFundMe page.

4/10/20 2:49 PM

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Food Industry News® May 2020

Custom Meat Processing Capabilities from WWM Weinstein Meats (WWM), a highly respected local meat purveyor prides themselves on the quality and artisan craftsmanship of every product that leaves their 5 temperature zone cold storage 65,000 SqFt Facility. This philosophy extends to their new 10,000 SqFt processing room built for cutting and private label services. WWM is a licensed Certified Angus Beef distributor as well as being SQF and Halal food certified. According to insiders, WWM is excelling at custom processing and private labeling of protein products for regional and national brands. WWM has a stringent food safety and three step quality control process. WWM provides local and national grocery stores, food brands and suppliers with the finest beef, pork, poultry, lamb, and veal products. Their products are received in every Midwestern state as well as several major hubs in the southern and eastern United States as well as California. Their sister company Perishable Distribution Solutions has the logistics capabilities of over 50 refrigerated tractor trailers to make the transition from fulfillment to delivery seamless. Consider WWM for your protein needs. You may see their ad on page 41 of this issue.

No Grocery Circulars and Ban on Reusable Bags

The coronavirus pandemic is bringing rapid changes for grocers working to adapt to new shopping habits and those concerned about stopping the spread of the virus inside stores. The shifts include banning reusable bags, closing customer service desks and stopping the distribution of preprinted circulars, which could advertise deals on products that may temporarily be out of stock. Source: Winsight Grocery Business

47% of small businesses surveyed cleaned, painted, replaced equipment during the Covid-19 slowdown.

may 2020 33-40 classifieds.indd 40

4/9/20 2:57 PM

Food Industry News® May 2020

Page 41

People Selling the Food Industry With Cary Miller

Together, Celebrating 60 yearS in business!

: This month, I am proud to be pictured with Carlos Nieto, proprietor of several well-known and respected suburban Chicago restaurants. Carlos’ career has spanned more than 40 years in the restaurant business. Today, he passionately oversees The Happ Inn and Taco Nano in Northfield, Nieto’s Restaurant and Café Central in Highland Park and The Freeling Room Restaurant at Ravinia Park. Carlos exemplifies what hospitality should be, warmly welcoming and greeting each guest, as he has for the past 40+ years. Argie Liarakos of Artisan Specialty Foods is joined by Tim Burton of Indiana based Burton’s Maplewood Farm. His premium 100% pure maple syrups are all-natural. He partners with local distilleries throughout the USA to source bourbon, rum, apple-jack brandy and whisky barrels to age his syrups. His products is distributed locally by Artisan Specialty Foods. One taste is all the evidence you to need….the country’s best maple syrups are being aged in barrels from the best distilleries. Peter Brown is a 5th generation family member with Mickey’s Linen and Uniform Rental Company. Since opening in 1930, Mickey’s Linen has helped countless food businesses improve the quality and sanitation of their operations. They have designed their linen & uniform rental services to adapt to the ever-changing demands of the restaurant industry. You can only get this kind of dedication and experience from a company that has close to nine decades of experience and is run by the same values that it started with. If image, cleanliness and convenience are important to you, give Mickey’s a call. You can find them listed in our Buyer’s Directories under Linen Supply & Rental Services. Ben Reina, Steve Dicristo and Bill Carlson are with Berwyn, Illinois based Turano Baking Company. Since 1962 Turano has delivered bread to restaurants supermarkets and institutions across Chicagoland. Today, in addition to the company’s fresh routes, they also distribute fresh frozen products to chains, institutions and restaurants throughout the US. Turano’s wide assortment of European style breads and rolls makes them a great fit for any food business seeking freshness, consistency and quality. Ulysses David is the president of Reeden Sustainable Stewardship, a locally based company offering a full line of environmentally sustainable, socially responsible and economically viable packaging and disposables. Ulysses products are nature’s best answer to single use plastic and paper food containers. They are sustainably sourced from fallen dry leaves of the areca palm plants and made at source in india. His products do not use any chemical or other additives but are made using heat and pressure to mold into desired forms. They are microwave safe for short durations and can be composted at home or at a commercial composter in under 60 days. If you’re interested in using more environmentally friendly packaging, contact Ulysses today.

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Workplace Dangers You want to stay healthy on the job, right? Then don’t overlook these common workplace hazards, laid out on the Business Franchise website: Heavy workloads and stress. If you’re a manager, don’t overload your employees with more work than they can reasonably accomplish. Whatever your position, learn to manage stress appropriately so it doesn’t cause health problems or inappropriate behavior. Bullying and harassment. Safety isn’t always a physical issue. Bullying behavior and harassment take a mental toll that can adversely affect anyone’s health. Keep an eye open, and step in whenever you see anything inappropriate. Clutter. Keep your workspace clean and organized. You can trip over a box or extension cord, or overstuffed shelves could fall over on someone. Inaccessible safety equipment. Fire extinguishers, first aid kits, and other basic tools should be clearly marked and easy to get at. Check them regularly to ensure that they’re in good working order should you need them.

4/9/20 8:56 AM

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foodindustrynews.com

Fox Valley Farms recently held a customer appreciation celebration / ice cream tasting event and trade show at their corporate headquarters and distribution center located in Aurora, Illinois. 25 vendors including Food Industry News participated in the event, which was designed to help those serving ice cream and those opening ice cream shops, taste, experience and learn what’s available and what’s new in the frozen dessert category.

Food Industry News® May 2020

NUGGETS Coconut Layer Cake Murder (A Hannah Swensen Mystery) is New York Times bestselling author Joanne Fluke’s newest novel –the 25th in the series– that plunges the Minnesota murer expert into deep trouble once again. When Hannah learns that her sister Michelle’s boyfriend, Detective Lonnie Murphy, is the prime suspect in a murder case, she discovers that proving Lonnie’s innocence will be harder than figuring out what went wrong with a recipe. CDC’s Yellow Book (Health Information for International Travel) is published every two years as a resource for health professionals providing care to international travelers. The fully revised and updated CDC Yellow Book 2020 compiles the US Government’s most current travel health guidelines. David’s Bridal with 70 years of experience dressing customers for all of life’s special occasions is built on the idea that everyone deserves to have the attire of their dreams regardless of style preference, shape, size, or budget. Disinfecting is necessary for killing germs that live on surfaces and lead to infections. One of the most common disinfectants –and the one most closely associated with Clorox is bleach. Emerald is the birthstone of May and one of the most sought after stones on the market along with diamonds, rubies and sapphires. Emeralds are also the gem of the 20th and 35th wedding anniversary. Feeding America is the Nation’s largest domestic hunger-relief organization. The Feed America Network provides over 4.3 billion meals annually, helping 1 in 7 Americans facing hunger, live more secure and stable lives. Hand Sanitizer dollar sales grew by 67% in the four weeks ending Feb. 22, 2020; online sales grew by 170%. Hand wipes also saw a rise with sales up 11% overall and 47% online. Michigan is the only place in the United States with a floating post office. The J.W. Westcott II

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is the only boat in the world that delivers mail to ships while they are still underway. They have been operating for 125 years. M&M Limousine Service is a luxury limo company that offers premier limo rental services in Chicago and other areas of Illinois. M&M Limo first began with one Town Car in the year of 2000. Since then, they have grown into a phenomenal limo company that offers luxury transportation services all over the country. The Grand Illinois Trail is a 535-mile loop trail in Northern Illinois. It goes from Lake Michigan to the Mississippi along the northern border of the Illinois River and the Hennepan Canal. The Michaels Companies, Inc. is North America’s largest provider of arts, crafts, framing, and merchandise, wall décor and more. The Company operates more than 1,260 Michaels stores in 49 states and Canada. If you need something for the kids to do, you’ll find it here. Warner Bros. will open its first ever Harry Potter Flagship Store at 935 Broadway in New York City. Opening in summer of 2020, the store will house the largest collection of Harry Potter and Fantastic Beast products in the world under one roof. When thunder roars, go indoors. If you can hear thunder, you are close enough to be in danger from lightning. The National Weather Service recommends staying inside for at least 30 minutes after the last thunder clap.

4/8/20 1:42 PM

Food Industry News® May 2020

TRAVEL With Valerie Miller DESTINATION: MACKINAC ISLAND, MICHIGAN Getting There: Drive - Ferry Service is available to the island from St. Ignace and Macinaw City. No motorized vehicles are allowed on Michigan’s Mackinac Island. All transportation is provided by horse and carriage or bicycle. Mackinac Island is an island and resort area located on Lake Huron just north of the Mackinac Bridge. The Mackinac Bridge is located on Interstate 75 in northern Michigan at the Straits of Mackinac. The bridge connects Michigan’s upper and lower peninsulas. Mackinaw City is located at the south end of the bridge. St Ignace is located at the north end of the bridge. Tours/Activities include boating, fishing, kayaking, sailing, biking tours, carriage tours and walking tours Arch Rock - a geologic formation on the island. It is a natural limestone arch formed above the water Fort Mackinac - founded during the American Revolution, the British captured the very first engagement on American soil in the War of 1812. Located on a bluff that overlooks the entrancing Straits of Mackinac. Tours, exhibits and demonstrations. Wings of Mackinac Butterfly Conservatory - unique assortment of hundreds of butterflies, exhibits Grand Hotel - a National Historic Landmark

Since 1877 Grand Hotel beckons guests to a bygone era of old-world hospitality and charm. Experience the tradition of Afternoon Tea in the Parlor, dressing up for dinner, nightly dancing to the sounds of the Grand Hotels Orchestra, and sitting in a rocking chair on the world’s largest porch with views of the Straits of Mackinac. Their award winning 18-hole golf course, The Jewel, is the only course in the world that transports guests from the front nine to the back nine via horse-drawn carriage. For more info on the hotel visit –grandhotel.com Accommodations include bed & breakfasts, condos, hotels and resorts. It’s all depends on your style. Mackinac Island is a place for you to slow down and enjoy life and appreciate the beauty around you. Take a walk or a bike ride. Stroll through the town and do some shopping. Stop in one of the candy stores and pick up some fudge that Mackinac is known for. Visit-mackinacisland.org for more information.

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Page 43

Coping With The Virus A Word From VP Cary Miller

Dear Readers and Friends, We hope you and you loved ones are healthy during this perilous time. The generosity and perseverance each of you have been demonstrating is a testament to the quality of those in our industry. Thank you for all you are doing to stay in business, help your employees and to serve the masses. Our industry is a beacon which burns bright for everyone in Illinois. Your creativity and excellence have put our city and state on the map, as the culinary capital of the country and that will not change. Like you, we want to do all we can to help those in our industry to prosper and succeed. As you consider your next move, we encourage you to persevere, as no one is going to lose their love for your operation or stop eating. Our industry is what keeps the masses fed, both physically and emotionally. We know you are fighters, and that you will continue to work hard to keep diners happy, keep business strong and to retain the support of your community. Our hope is that your passion and desire to serve will increase as you demonstrate to your customers that your business is a warrior, survivor and hero. This is the time for us to all to come together and for the industry to support each other. Being part of this industry, you are tested, strong, proud, tough and ready to deliver excellence every day. As we plan to pull out of this crisis, I know you will want to do all you can to lift your business and employees, and rise to excellence. As dark as this time has been, the infinite power of hospitality and food will always shine, and we are proud to support you, and help show our industry be the sunbeam that it is. We are truly honored and humbled to serve you and to be your local publication. Thank you for your ongoing support, readership and the support you provide to our advertisers. We sincerely appreciate you. Stay strong, so that together, we can again reach the apex of food industry excellence right here in Chicagoland. With gratitude and hospitality, Cary Miller, Vice President, Food Industry News

4/8/20 1:42 PM

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foodindustrynews.com

On March 15th 2020 the Les Amis d’Escoffier Society of Chicago had its annual dinner at the new Marriot Marquis Chicago located near McCormick Place. An 8 course meal was exquisitely prepared using August Escoffier’s recipes. Under the leadership of General Manager Catherine Mrowiec, Chefs preparing the meal included Executive Chef Jack Delby, Pastry Chef Brandy Perez, Executive Sous Chef Dennis Donohue and F & B Director Mark Heimann. The menu included Escargot et Bacon, Marrow with Oxtail Marmalade and grilled bread, Tin of Tuna Poke, Grapefruit Paloma Sorbet, Steak & Kidney Pie, Waldorf Salad, a French Cheese Course, Peach Melba and other sweet treats. Each course was pared with a different wine selected by Steven Hirsch, owner of Heritage Wine Cellars. The credo of the society is “That the napkin must be tucked into the shirt collar and that at the serving of each dish absolute silence must reign, because one cannot appreciate food in the midst of uproarious noise.” This society is a fraternity of true epicures and connoisseurs, dedicated to the propagation of high standards and ethics of the culinary profession. It was created to perpetuate the memory of the great Culinary Master August Escoffier who was destined to become the high authority of fine dining. It was founded for the purpose of promoting a better understanding and greater appreciation of the art of good living. There are Escoffier Societies around the world. The first ever dinner was held at the Waldorf Astoria in 1936. This year’s communitive plate was created by Fortessa Tableware Solutions.

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Food Industry News® May 2020

National News The Jacob Leinenkugel Brewing Company introduces its new trio of beers with a splash of seltzer, Leinenkugel’s Spritzen, available nationwide. Spritzen marks the brewer’s first new national release in three years and will be available in three refreshing flavors: Grapefruit, Raspberry Lemon and Pineapple Strawberry.

Applegate introduces new product extensions to its portfolio this spring and unveils Applegate® Well Carved™, a new line designed to satisfy conscientious consumers who are being mindful of their meat intake and its nutritional, ethical and environmental impact. Bomani Cold Buzz, the highly anticipated alcohol-infused cold brew coffee hits shelves. The beverage is sugar-free, carb-free, dairy free, non GMO, Vegan and Kosher. Dollar General expands presence to 45 states with the opening of its new store in Pine Bluffs, Wyoming. Hilton recently announced the start of construction of its very first Tempo by Hilton property in Louisville, Kentucky’s trendy NuLu neighborhood. Tempo by Hilton is a new approachable lifestyle hotel brand dedicated to exceeding the expectations of the ambitious, modern traveler. Hyatt, Terra Group and Turnberry announce plans for the first Grand Hotel in Miami Beach adjacent to the newly renovated Convention Center. Grand Hyatt Miami Beach is set to open in 2023. McKee Foods

announces that the company is planning a major investment in its Collegedale, Tennessee operations, including a large expansion to its Apison Plant located in the 10800 block of Apison Pike. Wal-Mart is growing their trucking fleet by more than 500 truck drivers this year, mainly across the West and East Coast. Walgreens and Postmates expand On-Demand Delivery Service Collaboration to thirteen new cities. Worldwide Refrigeration Monitoring Market Insights, 2020-2025Growing Trend of Online Grocery Shopping, increasing requirement of Temperature Sensitive Drugs. Global diet soft drinks market is expected to grow with a CAGR of 4% over the period from 2019-2025. Instacart, a North American leader in online grocery, announce a new way for shoppers to check out using Mobile Payments directly in the shopper app. Instacart mobile checkout will be available for shoppers in the coming months. Whole Foods is planning to open a new location in May, 20220 at 711 S. Central Ave. in Baltimore, Maryland.

4/8/20 1:42 PM

Food Industry News® May 2020

Around Chicago With Valerie Miller SWEET CONNECTION BAKERY Built on over 30 years of experience, the once small Chicago-based Sweet Connection Bakery has grown from just a few delicious dessert items to the most expansive line of delicacies that can be found, produced locally for retail and wholesale sale. The store is open 7 days a week and offers custom cakes and products. They typically have over 100 varieties of cakes on display at any time, so there is plenty to choose from.

Page 45

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Chicago Sweet Connection Retail Bakery is located 5569 N. Northwest

Highway in Chicago. They have a full selection of sweet goods, from European pastries to sweet rolls, cookies, cakes, parfait cups, pies and traditional ethnic pastries too. The retail store even offers warm spinach and cheese pies which have a very flaky, homemade filo dough crust. They have pastry and cookie trays ready to go in case you need a last minute gift for a family member, friend or client. Their coffee is also excellent. When I looked on their website, I noticed they have 38 pages of wholesale cakes, pastries, tortes, cookies and desserts which are delivered to restaurants, delis and grocery stores in the five state Midwest area. Inspired by the variety of flavors that can be found in fruit, chocolates, creams, and more, their dessert items were soon in high demand around the entire American Midwest. Today, Chicago Sweet Connection is Chicagoland’s premier wholesale bakery, delivering to five states: Michigan, Wisconsin, Indiana, Iowa, and of course, Illinois. Their culinary team is composed of the finest bakers from many wonderful and exotic countries around the world. Culminating their world-wide experience has allowed them to provide traditional as well as innovative desserts. Every day, their crew delivers luscious cakes, elegant minis, and home style baked goods to restaurants, grocers, banquet halls, institutions, and more. a

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Boost Your Thinking with Limits

Sometimes a few constraints can boost your creativity. As recounted on the Fast Company website, publisher Bennett Cerf bet one of his authors, Theo Geisel—better known as Dr. Seuss—that he couldn’t write a children’s book with just 50 different words. Seuss stepped up to the challenge and won the bet with his book, Green Eggs and Ham. “Putting limits to encourage creativity might sound counterintuitive,” writes JotForm CEO Aytekin Tank on the website. “But the thing is, constraints encourage more divergent thinking—and you can leverage built-in limits or apply them to the project at hand. For example, sometimes we’ll tell our designers that they can only have 10 elements on a product screen. These limits stretch their problem-solving abilities and typically produce surprising results.”

Drinks Companies Offered Relief Efforts

Some of the world’s biggest drinks companies have stepped forward to offer assistance to hospitality industry workers during the coronavirus pandemic, such as Brown-Forman’s $1 million donation to relief funds including One Louisville and the United States Bartenders’ Guild Foundation Emergency Assistance Program. Bacardi has pledged $3 million in assistance to hospitality workers and launched a #RaiseYourSpirits campaign in support of bars and restaurants, and E&J Gallo’s New Amsterdam Vodka is selling a T-shirt with profits going to benefit bartenders. –Source: The Drinks Business Online

4/9/20 2:58 PM

Food Industry News® May 2020

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At the heart of food and service

Chicagoland News Seoul Taco’s Chicagoland locations are expanding offerings to include grocery items and meal kits. Seoul Taco is also selling pre-packaged meal kits of the restaurant’s signature menu items. Seoul Taco’s Chicagoland locations are offering the brand’s entire menu for pick-up and delivery. Delivery is available via Caviar, DoorDash, and UberEats.

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Ditch These Bad Financial Habits

The true measure of the value of any business leader and manager is simply this: performance. —Brian Tracy

Want to handle your money better? Most of us do. The Motley Fool website advises breaking these three bad habits: Paying bills late. A few days or weeks may not seem to matter, but you’ll be hit with late fees, interest, and damage to your credit rating. Do your best to pay all your bills on time. Set up reminders so you’re always on schedule. Automatic payment is one reliable option. Accumulating too much debt. Not all debt is bad, as long as you manage it sensibly and pay it off in a reasonable time. If you can’t pay off your credit cards and other debt by the end of the month, set up a budget that helps you monitor and control your spending before debt gets out of control and hurts your credit rating. Not saving. Putting money away can be difficult, but not saving any money is a mistake. You should have a reasonable cushion in case of emergencies—at least three months’ worth of living expenses. Look for ways to cut costs, and set up a separate savings account so you’re able to keep track of savings and spending money easily.

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According to the United States Department of Agricultural National Agricultural Statistics Service, as of April, 2019, Illinois had 72,000 farms. Illinois farmland covers 27 million acres-about 75 percent of the state’s total land area. En Fuego Mexican Grill located in Oak Brook Terrace, IL is closing this location and moving to a new location in Elmhurst under a new name, Primos Locos. En Fuego’s current location will be transformed into a sports book/sports bar concept. Embassy Suites by Hilton Rockford Riverfront, located at 416 S. Main St. in Rockford, IL will be Opening Soon! Founded in 1914, the Illinois Restaurant Association is a non-profit organization dedicated to promoting, protecting, educating and improving the restaurant industry in Illinois. Gene & Georgettis, Chicago’s Steakhouse since 1941, which was originally slated to open in late March, 2020, has re-opened for carry out, curbside pick-up and delivery. They are located at 500 N. Franklin in Chicago. Iconic Ambassador Chicago located at 1301 N. State Parkway in Chicago joins Joie de Vivre Hotels. As part of its transition to the Joie de Vivre Hotels brand, the Ambassador Chicago prepares for a refresh. Ambassador Chicago is considered one of the city’s original boutique hotels capturing the essence of the Joie de Vivre brand with its distinct character and neighborhood roots. Moretti’s Ristorante & Pizzeria’s ten locations are sup-

porting their community needs for lunches and dinners in the safest possible way. It is open daily for pick-up and delivery of its pizzas and dozens of other menu choices. Notorius RBG: The Life and Times Times of Ruth Bader Ginsburg Exhibit will be held at the Illinois Holocaust Museum & Education Center in Skokie, IL now - Aug. 16, 2020. Sweet Mandy B’s located at 254 E. Ontario St. in Streeterville recently opened. Sweet Mandy B’s is a welcoming bakeshop offering old fashioned treats from cupcakes and cookies to brownies, cakes, and breakfast items with everything made in-house. This is the second Sweet Mandy B’s to open while the first location in Lincoln Park has been a well-known Chicago staple since 2002. The 2020 National Restaurant Association Show, which was to be held at McCormick Place in Chicago from May 16-19, 2020, has been canceled. The American Red Cross of Chicago & Northern Illinois serves 9.5 million people in 21 counties in Northern Illinois and includes 3 Chapters: Greater Chicago, Northwest Illinois and Illinois River Valley. The need for blood is constant. Your blood donation matters. The Illinois Food Retailers Association, located in Lombard, Illinois, is a non-profit trade association dedicated to the profitability and growth of locally owned and owner-operated retail food stores and the suppliers that serve them.

4/10/20 2:43 PM

! e t a D w e N Wednesday, June 10, 2020; Moretti’s Chicago (Edison Park); 6727 Olmsted, Chicago, IL 60631 Guest Speakers • Raffles • Direct Vendor Contacts

Huntington_Bank_2C_Process

Wednesday June 10, 2020 will be our next Shmoozefest event. This free industry-only event will feature a panel of experts discussing best practices to stay profitable and overcoming challenges associated with third party delivery orders. These relationships often become unprofitable due to high commissions charged by companies like GrubHub, Doordash, UberEats and others.

Join us as our panel discusses how to overcome increasing delivery order food and labor costs, increasing regulations impacting food handling and delivery, increased competition from delivery-partners and the solutions to manage your delivery services. Cosponsorships for future events are available. Call Cary Miller at 847-699-3300 to reserve your spot.

BE SURE TO ATTEND! Must be 21. Business card required for admittance. For more info call 847-699-3300

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4/8/20 1:42 PM

Pastorelli_2017_TradeAds_Bags_r3.pdf

2/1/17

11:56 AM

A SWE T A ZESTY A ROBUST BLEND BASIL BLEND ITALIAN BLEND WITHOUT CHEESE C

CMY

Regina by Pastorel i Pastorel i Italian Chef 4 - 190oz pouches 4 - 190oz pouches

Pastorel i Continental Chef 4 - 190oz pouches

The Choice is Yours Since 1927 now available in pouches

Contact us for sample or distributor information Pastorel i Fo ds, Inc. • 80 .767.2829 • pastorel i.com A SWEET BASIL BLEND

Regina by Pastorelli 4 - 190oz pouches

A ZESTY ITALIAN BLEND

Pastorelli Italian Chef 4 - 190oz pouches

A ROBUST BLEND WITHOUT CHEESE

Pastorelli Continental Chef 4 - 190oz pouches

Contact us for sample or distributor information Pastorelli Foods, Inc. • 800.767.2829 • pastorelli.com may 2020 41-48.indd 48

Since 1927

4/8/20 1:42 PM