Food Industry News November, 2016 web edition by FoodIndustryNews

FOOD INDUSTRY NEWS NOVEMBER 2016

34 CELEBRATING

FOOD

YEARS

INDUSTRY NEWS CHICAGOLAND’S ONLY FOOD INDUSTRY TRADE PUBLICATION SINCE 1982

AROUND CHICAGO .......................... 25 CHEF PROFILE ............................... 10 CHICAGOLAND NEWS ....................... 36 DINING WITH MS. X ......................... 38 NATIONAL NEWS............................. 37 NEWS NUGGETS ............................. 35 PEOPLE SELLING THE INDUSTRY ............ 8 TRAVEL: MAYFLOWER MYSTERY TOURS 40 DIRECTORY/CLASSIFIEDS .............. 41 -46

FOUNDED 1982

NOVEMBER 2016

FRESH, LOCAL KIOSKS

The New Consumer Expectations That Drive Foodservice Trends This year’s Culinary Visions™ Panel collected insight from a wide range of creative experts to understand what values are shaping modern consumer food trends. They asked over 2,000 consumers about their dining preferences away from home: 1) Unforgettable Food Experiences & Food As Fuel. Consumers love fully-immersive experiences such as food festivals, street markets, and mobile food trucks. 2) Loving It Local AND Exploring the World. Continued desire for local and sustainable food has shown that consumers are willing to pay more for locally sourced food when dining out. 3) Healthfully Delicious AND Luxuriously Indulgent. Diets are out but consumers expect meals to be both healthy and delicious when dining out. 4) Childlike Delight & Adult Sophistication. Nostalgia has never been stronger while dining out. Consumers crave foods from their childhood and simpler times 5) Refined Minimalism AND Homespun Kitsch. Consumers like fresh ingredients prepared with simple techniques and elegant presentations. – Source: Culinary Visions™ Panel.

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Don’t think of the Farm■ Power consumption for er’s Fridge kiosk as a vendeach machine is very low, ing machine. It’s a veggie usually under $25 worth of machine. Made from reelectricity a month. claimed wood (provided Farmer’s Fridge gets fresh by Modern Urban Woods produce every morning, usof West Chicago) and even ing local and organic ingresome recycled materials, dients as much as possible. each one is unique and usTheir selections incorpoer-friendly. rate things like superfoods, The Farmer’s Fridge packnuts and seeds. ■ Everything is made from aging is made from BPAscratch and ready to deliver and Phthalate-free plastic, Glenbrook Hospital’s Farmer’s Fridge kiosk to kiosks by 5 a.m. the most recyclable plastics on the market. Its extremely low oxygen ■ Salads arrive by 10 a.m. diffusion rate allows far less oxygen ■ Freshness counts, but so does feeding people. Unsold salads are donated to through than standard food packaging a local food pantry. to keep food fresh longer. ■ The Farmer’s Fridge kiosk accepts all ■ Farmer’s Fridge delivers menu items major credit cards. Monday through Friday when they are ■ Touch screens and bar code scanners most in demand. Consumers can still for coupons and email receipts make find our offerings over the weekend, it super user-friendly. as they stay at peak freshness for ■ Product images, nutrition and ingrethree days. dient information are easy-to-read so Farmer’s Fridge products are available consumers can see what’s there. either in kiosks or on counters through■ You can buy multiple items at once. out Chicago and surrounding suburbs.

10/13/16 2:37 PM

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Food Industry News® October 2016

New Culinary Director for Jamie Geller Test Kitchens

Kosher Media Holdings (KMH), the #1 network for engaging and selling to the $600-billion global kosher marketplace, today announced celebrated kosher expert, Chef Laura Frankel, has joined the company as its first-ever culinary director. In this position, Chef Laura oversees the creation of fast, fresh, family recipes that are distributed across “Jamie Geller’s JOY of KOSHER” network of channels, including broadcast, print, digital, mobile, soFood INdustry News cial, video and email. 1440 Renaissance Drive, Park Ridge, IL “Chef Laura is one of 847-699-3300 the most well-known Valerie Miller, President and and respected talents in Publisher Mark Braun, Associate Publisher the kosher industry, and Terry Minnich, Editor we are honored to have Cary Miller her join our team,” said Advertising/Vice President Jamie Geller, founder, 847-699-3300 x12 chief executive officer Paula Mueller Classifieds/Office Manager and chief creative officer Nick Panos, Corporate Counsel of KMH. “We are signifiBob Zimmerman, cantly ramping up daily Independent Advertising Consultant content production in 312-953-2317 Kenneth Haines the form of more reciFood Industry Advertising Consultant pes, articles and videos 708-828-6802 ––––– across all channels. As James Contis 1927-2013 our culinary director, Food Industry News Issue 11, November 2016 Chef Laura will ensure (ISSN #1082-4626) is published monthly, $49.95 for a three-year subscription, by Foodservice Publishing, that every recipe is au1440 Renaissance Drive, Suite 210, Park Ridge, IL 60068-1452. Periodical postage paid at Park Ridge, IL, and thentic to the brand and additional mailing offices. POSTMASTER: Send address changes to most importantly foolFood Industry News, 1440 Renaissance Drive, Suite 210, Park Ridge, IL 60068-1452. proof and fail-proof so ___________________________ For advertising or editorial information, call that we can deliver more (847) 699-3300 or online: www.foodindustrynews.com of what has made us the This publication cannot and does not assume the most-trusted kosher food responsibility for validity of claims made for the products described herein. and recipe network.” Visit koCopyright © 2016 Foodservice Publishing Co., Inc.

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A string of labor-related mandates, along with an upcoming December regulation requiring increased overtime pay for managers could force restaurants to raise prices or cut staff positions in order to offset higher labor costs, writes Andy Puzder, CEO of CKE Restaurants. “A freer market would do much more to improve worker’s lives than the Labor Department’s new regulation,” he writes. – Adapted from The Wall Street Journal

Chicago’s Own Pizza Master Reveals His Secrets

Chicago based Maestro Pizzaiolo, Chef Leo Spizzirri, has been busy these days. As a member of the World Pizza Champions, America’s #1 Pizza Team, Spizzirri spends his days creating new pizza innovations for a major frozen food manufacturer in the Chicagoland area. This guy knows pizza, and now he’s talking about it! An artisan baker by trade, Chef Spizzirri is answering fans’ questions in real time with a new chat feature on his website. This feature is just one of the interactive additions on Spizzirri’s newly launched, www. askleopizza.com. The website allows people to interact with Chef Leo direct-

ly while he shares recipes, videos, and answers questions to help guide both professional and nonprofessional cooks who are interested in making a great pie. Rumors have also surfaced about a new reality type show which Spizzirri will host. He has been tight lipped about the project but says the new TV series will feature interviews with his friends who are some of the greatest chefs from around Chicago and the world. Dashboard Media Chicago Video Studios reportedly will be teaming up with Spizzirri to present the series that is currently in production. Updates will follow.

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Food Industry News® October 2016

www.foodindustrynews.com

Empowering Your Workers - Key To Success Micromanagement in pursuit of perfection is the bane of the modern business leader, says Jonathan Klein, CEO of Getty Images. Bosses need to empower their workers, and it’s impossible to do that if you’re second-guessing every decision they make, Klein explains. “And after a while, those people get into the habit of giving you incomplete work, and then you have to do it for them,” he says. – Adapted from The New York Times

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Showing up on time, ready to work is the common sense that begins fortunes; many never learn it.

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Pot roasts cook best in heavy-cast ironware. That’s one tale that happens to be true, though it’s mysterious. Other iron-pot pluses: They’re energy savers, since they hold heat longer. And traces

Give a Helping Hand Against Injury Hands can get hurt in any workplace. The Bureau of Labor Statistics reports that around 250,000 serious injuries to hands, fingers, and wrists occur in private industry every year, and approximately 111,000 employees lose workdays as a result. n Provide protection. Whenever employees work with tools, be sure they’re equipped with sturdy gloves and other protective wear— and that they use them properly. n Remove personal hazards. Employees shouldn’t wear watches, rings, or other jewelry or clothing that might get caught in their equipment. n Inspect the tools. Knives and other cutting implements should be in good repair and easy to use. n Clean up. Don’t let employees pick up shattered glass, even wearing gloves—use a broom and dustpan. n Learn first aid. Act quickly. If the wound is serious, seek medical attention for the employee without delay.

of iron released chemically into food (unlike nonferrous metals) are good for you, especially for those who suffer from iron-deficiency anemia. People with rare hemochromatosis (too much iron in the system) should avoid all contact with ironware. – Adapted from The Big Black Book

Study Shows Millennials Drive Shopping Shift Millennials are leading a population shift to cities, and the faster growth of urban areas calls for stores that cater to shoppers who make frequent smaller trips, according to the Hartman Group. These shoppers also are exposed to a wider range of foods and expect their stores to reflect that diversity, said Vice President Melissa Abbott. – Adapted from Supermarket News

Illinois Freedom Work Act

Illinois Governor Bruce Rauner recently signed into law the Illinois Freedom Work Act (“Act”). As of January 1, 2017, Illinois employers are prohibited from entering into non-compete agreements with “low-wage employees.” A “low-wage employee” is defined as someone who earns minimum wage. The Act now bans employers from entering into agreements with these “low-wage employees,” which would prevent the employee from: 1.) working with another employer for a specified period of time; 2.) working in a specified geographical area; or 3.) doing a similar type of work. The Act does not ban employers from using non-disclosure provisions, confidentiality provisions, or non-solicitation provisions. Some speculate that the creation of this new law was prompted by the June 2016 lawsuit between the Illinois Attorney General and the Illinois based franchise, Jimmy John’s regarding Jimmy John’s “highly restrictive” non-compete agreements with its low wage employees. Employers are advised to review their employee handbooks to make sure that they are not requiring minimum wage employees to sign non-compete agreements. Tristan & Cervantes has provided counsel to numerous employers regarding employment related issues. If you have any questions regarding this new law, please feel free to contact us. For a full copy of the Act, please visit http://www.ilga.gov

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“I’ve been in the restaurant business for over 50 years, and it’s never been more challenging. Partnering with GARC helps us to be more profitable. The rebates make a substantial difference to our bottom line.” George Fountalas, owner The Mirage Restaurant Located in the Four Points Sheratan Hotel, Schiller Park, Illinois

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“We’ve been in business for over 38 years at the same location and we owe much of our success, strength and profitability to our involvement with GARC. The special pricing, discounts and rebates really add up. This gives us a tremendous edge. Buying smart with GARC helps us to have purchasing power just like the national chains we compete with every day.” Pete and Jim (not pictured) Sarantopoulos, owners Palatine Inn Restaurant, Palatine, Illinois

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Food Industry News® October 2016

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Blue Apron Created A Top Service

The meal-in-a-box business is sizzling, with 150 services vying for consumers’ plates. But half of diners who sign up quit over the cost, NPD says. A meal kit shakeout could be coming. That said, Blue Apron is a leader in the new, red-hot industry. Launched four years ago, Blue Apron began selling just 20 meal kits (recipes and ingredients); today it is a $2 billion “unicorn” (a private startup valued at $1 billion or more) with 4,000 employees, selling 8 million meal kits a month. Matt Wadiak In its ongoing efforts to promote the invaluable is the visionary behind the role of America’s one million restaurants, the Naeclectic mix of recipes, and tional Restaurant Association today announced two fresh foods and spices. new executive leaders in their marketing and comTrained at the Culinary Inmunications departments. Deb Billow joins the Asstitute of America, he worked sociation as executive vice president of marketing for revered chefs Charlie and member engagement and Steve Danon joins as Trotter and Paul Bertolli. the Association as senior vice president of commuIn 2004, Wadiak founded a nications. In their new roles, Billow and Danon will New York catering company. help integrate new technology and analytics, and In 2012, Matt Salzberg, a create a story telling culture into the Association’s Harvard MBA with venture communications and marketing efforts. capital experience, and Ilia – For more info, visit Restaurant.org Papas, an engineer who’d worked at Walmart, hit on the idea of launching a food startup, and Salzberg’s wife suggested Wadiak. The home--meal-kit business continues to pull in competition as well as fans. Wines being produced in a valley in Mexico’s Baja The opportunity to try new California reflect the region’s arid climate and sea foods without going out is breezes, using grapes such as cabernet sauvignon, finding a happy medium be- tempranillo and sauvignon blanc, Kristin Braswell tween adventurous cusine writes. Sustainability and creativity are paramount in and dining by the light of the the region, allowing vintners to create some unique TV –Fortune vintages. – Adapted from Forbes

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Alcohol Spending Gets a Boost Spending on alcohol rose 3.8% in the US over the past year, with consumers reaching for higher-end products, consulting firm BW166 reported. Beer’s share of the overall market has dropped by 10% since 2003 as consumers have turned equally to wine and spirits instead, according to the report. – Adapted from The Press Democrat

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Mexico’s Wineries - Unique Vintages

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Food Industry News® October 2016

People Selling the Industry This month I am proud to be pictured with Gina Stefani, owner of the recently opened MAD Social, located 1140 W. Madison St. in Chicago’s West Loop. Gina is the lovely daughter of legendary Chicago restaurateur Phil Stefani. The Phil Stefani Signature Restaurant Group success story began in 1980 when Phil and his Uncle Lino opened Stefani’s on Fullerton. Currently PSSR operates multiple venues from full service to quick service restaurants in Chicago, its surrounding suburbs; and at both airports. Eric Fine and Christine DeSouza are with the Illinois Restaurant Association. These guys work hard to get and keep restaurants involved with combating unfair legislation affecting the restaurant business. Please join Food Industry News in being a member of the IRA to support and protect all of us, especially the great independent and locally based chains that make our industry the fi nest in the country. The IRA also offers ongoing ServSafe Sanitation, Food Handler, BASSET and Summer Festival Vendor Certification programs. You can see their ad on page 20 of this issue. Walter Jamison is a retail deli, supermarket and c-store equipment specialist. Walter is responsible for assisting owners and dealers with the layout, planning and equipment selections at independent food retailers across our region. Leach Food Equipment Distributors offers a large selection of equipment for warewashing and waste, cooking, weighing and wrapping, refrigeration, as well as Berkel and Belshaw equipment. The firm sells to dealers in 11 Midwestern states. His ad is on page 40.

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Ron Musial is a well-known and respected food industry specialist who now works for Spring Creek Holdings LLC a local CPG company leveraging the power of global brands through manufacturer license agreements. Ron is also the president of the Tuesday Morning Leads Group, a group of 12 non-competing suppliers who meet twice a month to network and discuss changes and new openings in the local market. The TMLG has been meeting for over 30 years. The group is open to new members as long as they do not conflict with the current members. For membership info contact Ron Musial.

Todd Johnson, Bill Carr and Richard Adkins are with Climate Pros Inc. This fi rm supplies many top regional and national appetizers to your menu. decadent Crab Pretzels and more. Restaurants with the capability are finding that brewing their own beer in- chains with commercial refrigeration services, P H I L L I P S F O O and D S E R V I Ca E . Csubstantial OM house is a selling point for customers profit generator. Of- HVAC, electrical, carpentry, construction serfering house beers allows brewers to experiment with flavors and create brews vices, plus turn-key project management and equipment sales. They deliver premier serthat complement vices across the food industry leveraging the what chefs are doing finest people in the business and cutting edge PFI14-21B RINC_NoHol-AppAd_C8375x10875-M1.indd 1 12/2/14technology 12:35 PM in the kitchen. which protects the customers interests. This fi rm has become a one stop – Adapted from FSR Magazine shop for commercial service needs. Their client list reads like a “who’s who” of businesses. If you are a chain, refrigerated warehouse or food processor ready to discover Upgrade your ATM a higher level of attention, service and convenience, contact Climate Pros today. Their PER to be EMV card FROM In the past few years, pod- local office is in Glendale Heights, IL.

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casts’ expanding audiences— Edison Research estimates that roughly 57 million Americans download a podcast every month—have turned the platform into an obvious destination for big business. So, who are the players using podcasts to further their band? Ebay, General Electric, Goldman Sachs, Netflix and countless small businesses like yours.

David Simonetti is a priest and associate pastor at St. James Catholic Church in Sauk Village, IL. He recently launched Communio Sauces, a nonprofit spaghetti and pizza sauce company that gives its profits to charity. The product is being manufactured for him by E. Formella, and is now being offered to supermarkets and organizations, who may use it as a fundraising tool though the use of personalized labels for each organization. www.communiosauces.com. Jacqueline Baird is a Senior Community Manager for Yelp in Chicago’s suburbs. Jacqueline works tirelessly on ways to help businesses using Yelp to maximize their online reputation, exposure and contact with customers. If you are a restaurant or bar and have not investigating ways to utilize Yelp to increase your visibility, you should.

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Food Industry News® November 2016

CHEF PROFILE Javier Fuentes Del Frisco’s Double Eagle Steak House 58 East Oak Street Chicago, Illinois Birthplace: Merrillville, Indiana Current Position: Executive Chef First Foodservice Job: Prep Cook at Sand Creek Country Club Favorite Food: French Fries with truffle and Parmesan cheese Awards/Honors: FEED Pin, Del Frisco’s Double Eagle Steak House

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Manager of the Quarter, Marriott Up & coming Chef Award, Hospitality Magazine Memorable Customers: Vice President Dan Quayle Worst Part of Job: Being away from my family, and having to sit on the computer as much as I do. You think a chef would be in the kitchen more. Most Humorous Kitchen Mishap: Blowing up a smoked eel. I over cooked it in a smoker and forgot I had it on. It made a loud POP sound and exploded everywhere.

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1. Never compare your life to others. 2. If you don’t go after it, you’ll never get it. 3. Stop talking about what you’re going to do and prove yourself by doing it. 4. Unless you let the past go; it will be a toilet that backs up on you again and again. 5. Question things and you’ll be less likely to be made a fool of. 6. Share what you know, and how you do it. 7. Deliver what is expected and then some. It will be that unexpected extra that brings business. 8. Every failure is a prelude to a success; failures will secure what ultimately will work. 9. Buy only what you can afford. 10. Demand fairness.

What part of the job gives the most pleasure: Feeding our guests, to whatever their needs may be -- making them happy while they are here so they are raving fans as they leave. If you couldn’t be a chef, what would you be and why: An engineer or building project manager. I like to transfer my ideas to reality - putting together a project start to finish. It is what I went to school for. Best advice you ever got was: You cannot do everything yourself. Where do you like to vacation: Central Mexico or anywhere that I can relax and have quiet with a little history. What do you enjoy most about FIN: I like to see what is new and trending, keep up with the times. I also enjoy the recognition to other chefs and up and coming restaurants.

Reach for the top branch of everything. Anything else is second place or less, and nobody aspires to be second, third or fiftieth. –JC

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In today's economic market, value, credibility and reliability are critical when deciding who to buy seafood from for your customers. That's why Fisherman's Pride is the #1 source for frozen Calamari and a large selection of other seafood products including Cleaned Calamari, Calamari Steaks, IQF Rings, Breaded Calamari Products and (Fries, Rings, InCalamari today's economic market, value, credibility reliability areRings critical deciding who(Vietnam to buy seafood from for your & when Tentacles), Clams White & Chinese customers. That's why Fisherman's Pride is the #1 source for Hardshell), CuttleďŹ sh, Octopus, made to order fresh gourmet frozen Calamari and a large selection of other seafood salad (Calamari, OctopusCalamari, & Mixed Seafood), products including Cleaned Calamari Mussels Steaks, IQF Calamari Rings, Breaded Calamari Products Rings, (Halfshell, Wholeshell & Meat), Tilapia, Swai, (Fries, Flounder and Rings & Tentacles), Clams (Vietnam White & Chinese Scungilli (CuttleďŹ sh, Frozen & Canned). years of experience and Hardshell), Octopus,Our made to order fresh gourmet salad (Calamari, Octopus Mixed Mussels strict quality guidelines ensure& you getSeafood), incomparable value, (Halfshell, Wholeshell & Meat), Tilapia, Swai, Flounder and variety and service from all of our products. Call Fisherman's Scungilli ( Frozen & Canned). Our years of experience and Pride today..theensure right choice, time. value, strict quality guidelines you get every incomparable variety and service from all of our products. Call Fisherman's Pride today..the right choice, every time.

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Food Industry News® November 2016

Five Excuses that Hinder Happiness There are roadblocks that keep us stuck in a depression loop: caught up in negative thoughts, feelings, and behaviors as the brain anxiously rehashes past events and simultaneously rehearses a hopeless, catastrophic future. Here are some ways to avoid falling into these traps. Doubt. “This might work for some people, but it’s probably not going to work for me.” The excuse is to keep us safe from failure or disappointment, but ultimately it keeps us away from new experiences that can be supportive. Emptiness. Longing to be elsewhere, our minds settle on the belief that the current moment is never enough, we’re not enough, or we can’t do enough, it’s all so empty. The problem with this Unlimited kind of thinking: When the awaited event does occur, happiness may not come with it. This motive of trying to fix the current moment leaves you in a perpetual cycle of dissatisfaction. By focusing on the idea that you’re not where you “should be,” your brain is constantly reinforcing the message that something is wrong with you, which then highlights a gap of deficiency that only grows wider as it tries harder. The root problem is not what you don’t have, but the fact that you really don’t feel whole or complete. Irritation. Someone might be walking down the hallway at work humming a favorite tune, and thoughts come up: “Do people think everyone wants to hear this?” So, who’s suffering? We’re the ones in pain, but our brains think if we project our irritation onto another person, we’ll find relief from the pain. If these excuses continue to come up in our relationships and aren’t discussed, the feelings turn into resentment that inevitably eats away at the relationship like a cancer. Voices of irritation can alert us that something isn’t right and, with awareness, we can use this information to improve. Sluggishness. Have you ever had the idea to do something that’s good for you—hang out with friends, exercise, walk—but you think: “I’m too tired. I’ll do it tomorrow.” If we’re actually tired—maybe we haven’t slept enough or had Talking about online stories isn’t a right, it’s just an exceptionally taxing day—we need to listen to our bodies and somebody goofing off on company time. rest. At other times, these are just another sign we’re avoiding being with ourselves because we fear that it will g SAVE MONEY ON YOUR REFRIGERATION AND HVAC MAINTENANCE AND REPAIRS be uncomfortable. If we can recognize it, we can face it Tier 3 Preventative Maintenance Tier 2 Preventative Maintenance Tier 1 Preventative Maintenance and when we can face it, we can work with it and break Programs, $198.00 per month Covers: Programs, $89.00 per month Covers: Programs, $48.25 per month Covers: free. ■ 4 Rooftop HVAC Units ■ 2 Rooftop HVAC Units ■ 1 Rooftop HVAC Unit ■ 1 Refrigerated Sandwich/Pizza/Prep ■ 1 Refrigerated Sandwich/Pizza/Prep ■ 4 Refrigerated Sandwich/Pizza/Prep Restlessness. These days our brains are being trained Tables Table Table to be noisier, busier, and more distracted. You’re sitting ■ 1 Ice Machine ■ 1 Ice Machine ■ 1 Ice Machine ■ Exhaust Hood Exhaust Fan Repair ■ Exhaust Hood Exhaust Fan Repair alone when your eye catches your phone: “I wonder if ■ 2 Display Cases ■ 2 Display Cases I got any new messages. Nope, not one since a minute ■ 2 Walk In Coolers ■ Fully Stocked Service Vehicles with Over 300 Parts For Faster Repairs CUSTOM ago. What about Facebook, anything there? Some new upPM PLANS ■ Advantages: No Service Call Fee, Priority Scheduling, 10% Discount on Parts ■ 1 Walk In Freezer AVAILABLE ■ No Emergency Service Call Fees, Chemical Cleaning of Evaporators & Condensers ■ 1 Beer Cooler dates, not that interesting. Twitter? Ah, that’s an interest■ Free Maintenance Report For Your Insurance Company, Free 24 Hour Follow Up ing tweet. I wonder when the drink is going to come?” ■ Free On-Route Text Message Updates, Two Hour Time Window, Electronic Invoicing ■ Fair, Honest Transparent Pricing, Special Chain and Multi-Unit Discounts, When there’s a space empty of doing, restlessness risAffordable, Fair Pricing To Save You Money. Let Our Team of Service Experts Service You! es up. We feel compelled to fill the spaces, but we don’t ■ Complete Service Histories and Equipment Tracking for better asset management “The right service - The right price - Every time - On time” realize that in these empty spaces, possibility and opWe Use Technology portunity emerge, and where there is a chance to make to Provide Excellent Service changes for the better. HVAC-REFRIGERATION-MAINTENANCE

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Food Industry News® November 2016

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Captain Ken’s will celebrate their 50th anniversary in 2017. The fi mr helps businesses eliminate time loss and waste by providing excellent staples such as: Chilies: Beef, Chicken & Vegetarian. Baked Beans: Original Recipe with Bacon, BBQ with Pulled Pork, Calico, along with Beef Taco Meat, Tater Tot Casserole, Cheesy Hash Brown Potatoes, Au Gratin Potatoes, Beef & Noodle. We’ve been fans of their chili for a long time; your customers will love their full menu. See their ad on page 35.

Nothing goes better with a barbecue than a beer, and now there’s a new collection of barbecue sauces to match: the Budweiser Brewmaster’s Premium Barbecue Sauces. The sauces were co-developed by Anheuser-Busch and The Fremont Company, which will also produce and distribute them. The new sauces will be available in five flavors so that home barbecue chefs can pick their favorite style to perfectly complement the King of Beers: Classic, Sweet & Smoky, Honey, Sweet & Spicy and Bold & Spicy. A limited number of the not-yet-released sauces made their unoffi cial debut at the 2016 Budweiser Taste of St. Louis.

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Food Industry News® November 2016

Cash By Generations

Children keep their money in a piggy bank, but many young adults are managing their money the same way. A new ankrate.com survey found that 32% of respondents 35 and under preferred to keep their savings in cash. Across all age groups, only 16% said the stock market was the best place to keep money long term, despite its higher returns. If you had invested $10,000 in the Vanguard 500 stock index 10 years ago, you’d have $20,940 today. The same amount in a moneymarket fund would have yielded $11,160. Millennials will have the biggest retirementsavings burden in history due to longer life spans, and safe-haven investments will leave them light-years short of where they need to be.”

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Fight College Sticker Shock Despite planning, tution can send a student into a quick scare; it’s not cheap. Here is a bit of advice from past students: Don’t avoid a school because of the price. Nearly $3 billion worth of Pell Grants are left unclaimed. Even at higher incomes, families can get federal loans, reduced Pells, institutional funding, or private scholarships. Make sure that you fill out a FAFSA. Living on campus is possible. Many students think they can’t afford to live away from home, so they limit their choices to commuter schools, but student aid is available for dorm living. so explore options (like working on campus). A college degree opens doors. Education is not just knowledge growth but financial growth, so approach schools and a degree knowing that expectations can change. It’s a challenge, so keep a lot of options open and don’t lose sight of the greater goal: A graduate comes home as an alum, so reach out to your alumni association for help in job placement. Where there once were limitations are now many opportunities; take them. Use credit from community colleges. Take needed academics locally which can transfer and save a bundle. –Adapted in part from MONEY.COM

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Food Industry News® November 2016

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Adult Peer Pressure Ain’t Too Bad

Should A Criminal Record Rule Out A Job Applicant?

According to Kiplinger’s Knight Kiplinger, many states and cities are prohibiting employers from asking job seekers on an initial job application whether they’ve ever been convicted of a crime. There is a “ban-the-box” movement to disallow that “check this box if you’ve ever been...” on a job application, but it is unfair without an explanation of the crime and an employer’s need to assess if it may be harmful to present workplace safety. Do a profesional background check; if the applicant has a stronger resume than the competition, unless it directly creates a problem, may the best applicant win.

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Among children, peer pressure is an anxietyinducing problem, but as we age, to those of us who need to build a career, a nest egg and a decent life within a community, peer pressure works well. When energy audits began among local power companies, they brought most consumers to look at what their neighbors were doing, and reduced energy waste by replacing outdated lighting and old appliances. A survey of adults and peer pressure tactics showed an average of 25% savings when participants followed what others were doing in shopping and expenses. The top leaders in the group study saved another 10% for researching and taking initiatives to move ahead of the pack.

Così Joins Other Chains in Bankruptcy Fast-casual chain Cosi Inc. filed for Chapter 11 bankruptcy protection in federal court in Massachusetts following steep losses and a dispute over a collateral agreement. The company has never made a profit and has an accumulated deficit of well over $300 million. The Boston-based sandwich chain, known for its homemade flatbread, employs 1,100 people, listed $31.2 million in assets and $19.8 million in debts, according to its bankruptcy petition. Così closed 29 of its 74 restaurants prior to the filing. In a deal with its lenders, there is an effort ahead to buy the chain out of bankruptcy. Così is not alone in their fight to stay afloat. Weak sales and a changing consumer eye on dining have left several chains scrambling for answers. The owners of Fox & Hound, Logan’s Roadhouse, Zio’s Italian Kitchen, Black-eyed Pea, Johnny Carino’s and Quaker Steak & Lube, plus Buffets LLC, have all filed for bankruptcy since November. Debt also pushes companies into bankruptcy. Logan’s Roadhouse filed last month with $400 million in long-term debt. Last year, occupancy and other expenses were 36.2 percent of sales.

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Food Industry News® November 2016

Retro Dinnerware

In response to popular demand, the Homer Laughlin China Company has announced four additions to the Retro line, expanding the choices to a total of 16 in this funky, everything-old-is-newagain collection. Jet Spray Maroon, Jet Spray Mocha, Pinwheels

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and Golden Ambrosia join the Retro Collection. These are true callbacks from Homer Laughlin’s vast archive of retired designs. The Homer Laughlin Retro Collection is durable ivory body dinnerware with either a clear or Arctic White glaze—highfire, lead-free glazes that offer superior heat retention. All Homer Laughlin dinnerware is lead-free and designed, manufactured, and produced in the U.S.A.

Some Progress for Women in the Boardroom Women account for 20.6% of board seats in the Fortune 500 — a 6 percentage point increase from 2005. In addition, the percentage of women who hold nominating and governance committee chairs has also increased. – Adapted from Fortune

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Modern Ways to Eat Your Veggies B&G Foods announced that “the Giant has awakened” to answer the call of a nation where about just one in ten people consume enough fruits and vegetables. The iconic Green Giant brand is reintroducing itself with a modern take on vegetables and new versions of mealtime favorites, targeting the needs of today’s health-minded, convenience-seeking consumers. With a fresh take on yesterday’s side dishes, the new Green Giant frozen vegetable product lines include Veggie Tots, Riced Veggies, Mashed Cauliflower and Roasted Veggies. – Adapted from greengiant.com.

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The syrups for drinks like Coke, Diet Coke and Dr Pepper have been manufactured by the Coca-Cola Bottling Works of Tullahoma for over a century, and the company now produces more than 2.5 million cases of both carbonated beverages and still drinks such as Dasani water each year. “We’re a large and successful company, but we really want this place always to have that small, intimate mom-and-pop, family feel,” says CEO Jordan Ennis.

Food Industry News® November 2016

DISTILLERY PROFILE Westland Distillery, Founded 2010 Brewmaster: Matthew Hofmann, Master Distiller Address: 2931 First Avenue South, Suite B, Seattle, WA 98134 Phone: (206) 767-7250 Do you have a tap room? Yes, we have a tasting room that serves samples of our whiskies along with cocktails and small plates. Where did you learn how to make craft liquors? Matt honed his craft developing new flavor profiles from malted barley by earning a General Certificate in Distilling with Credit from the Institute of Brewing and Distilling in London. He also holds a post-graduate diploma in Brewing and Distilling from the International Centre of Brewing and Distilling at Heriot-Watt University in Edinburgh. What makes your distillery unique? Westland is leading the emerging category of American Single Malt Whiskey and doing so in a way that is true an authentic to our time and place in the world. We’re making single malt whiskies that can stand tall next to the finest in the world. But doing so we don’t simply replicate the whiskies of Scotland. Instead we make whiskies that reflect a distinct sense of place and express both the terroir and culture of our home in the Pacific Northwest. What has your biggest challenge been with your distillery? Unfortunately, the United States government doesn’t have a formal definition for American Single Malt Whiskey. So unlike Scotch (which has a long-standing and understood definition), and even some other regions around the world, what exactly we’re providing can often times be clouded in the customer’s mind. We work hard to convey not only what we make but how we make it and how it is different. We’re actively working with government agencies to bring a standard of identity to American Single Malt Whiskey which will help clarify what our product is and the inherent value of it. Where do you get your inspiration for new items? We find our inspiration from the raw materials and the people around us. From barely farmers in the Skagit Valley developing new and distinct strains of barley for us to use in our whiskies to coopers in Oregon who furnish us with a species of oak only found here in the Pacific Northwest, we’re creating new relationships and new micro economies that inspire us to push the notion of what single malt can be and the flavors profiles that can be created with it. Are your products sold wholesale to on and off premise buyers? Yes, we are available wholesale to both on- and off-premise buyers through the US and in a growing number of overseas markets which currently includes Japan, France, Singapore, UK, Canada, Australia and more. What types of products do you produce? Westland produces American Single Malt Whiskey exclusively. Our core range of whiskies which are always available include American Oak, Peated and Sherry Wood expressions.

– Adapted from The Tullahoma News

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Food Industry News® November 2016

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Food Market La Chiquita

La Chiquita means “something small.” But the Food Market La Chiquita owned by Alfredo Linares is anything but, with two stores in Chicago and six in the surrounding suburbs; the most recent one having opened in June. Not surprisingly, Alfredo Linares came from a family tradition of entrepreneurs and before buying his first store, he owned two laundromats with his father and brothers. After a longtime friend told Alfredo he’d like to sell his store, the first Food Market La Chiquita opened in 1985 at Central Park and 26th Street in Chicago. Alfredo made a success of his 6,500-square-foot grocery store by catering to the community’s wants and needs and assembling an outstanding team of employees, many of whom are still with him today. “I have people working with me that have been loyal workers for over 30 years,” he said. “They’re now the managers of the stores — so they grew into it. My family has always backed me up, too,” he said, “and many of them work with me as well. My wife Julie, my brother-inlaw Martin Sandoval and my daughter Irene, one of the general managers.” In addition to Irene, Alfredo and Julie have two daughters: Victoria and Natalia. One of 13 children, Alfredo lived in Poncitlan and Jalisco, Mexico until in 1962. His father and mother emigrated to Chicago where Alfredo grew up. Like many members of his family, Alfredo wanted to be in business for himself and was the first of his siblings to go into food retailing. In addition to his team of loyal associates, Alfredo credits his business success to offering great service. “We try to make people feel welcome and we want to satisfy them, so they’ll come back. It’s also very important to know your community. In one area, organic food is important, but in another, it may be unaffordable for many people.” Cleanliness is also key, he added. “Keep the store as clean as possible.” Alfredo has been a member of Central Grocers for the past 30 years and currently serves on their board. “We really appreciate Alfredo’s involvement as a member of our board,” said Ken Nemeth, President & CEO of Central Grocers. “Food Market La Chiquita has been a member of Central Grocers since they opened their first store and have grown with us ever since. We congratulate Alfredo and his team on receiving the 2016 industry award.”

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Food Industry News® November 2016

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Diversiﬁcation in School Menus School nutrition professionals in Des Moines Public Schools in Iowa are developing lunch menus that reflect the culinary traditions of an increasingly diverse student body. Data show about 20% of the district’s students speak limited English. – Adapted from The Des Moines Register

Old Crow Smokehouse

Building a trademarked franchise coast to coast was always the plan for owners Sam Sanchez and Michael Gonzalez of Old Crow Smokehouse. With three Old Crow Smokehouse locations and counting, they’ve attracted investors from around the world with their boiler plate management system and efficient concept. A simple country BBQ style menu creates low labor costs and high profit margins as well as a 12-18% ROI for interested investors. It’s no wonder why their investors invest in several locations; they just keep coming back for more. We asked Sam Sanchez some questions about Old Crow Smokehouse and he was kind enough to answer: Q: What’s the average size of your restaurants? A: 5,000 - 7,000 sqft. Q: Where are your three current locations? A: Chicago, IL (Wrigleyville and River North) and Huntington Beach, CA

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Q: Do you own any other restaurant concepts? A: Yes, Moes Cantina (Wrigleyville and River North in Chicago, IL), John Barleycorn (Wrigleyville in Chicago, IL) and Banko Cantina (West Palm, FL).

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Food Industry News® November 2016

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First Jobs in the Food Industry Consider this: one in three Americans gain their first work experience in a restaurant and three fourths of restaurant employees believe they have the opportunity for career advancement in the industry. The Who Works in the Restaurant Industry report by the National Restaurant Association Educational Foundation shows that first jobs in the restaurant sector help people learn and develop crucial skills and attributes necessary to be successful in the workforce – regardless of industry. Some of these skills include: • Dependability & reliability • Teamwork • Willingness & ability to learn • Professionalism • Motivation • Initiative According to information from the National Restaurant Association, the restaurant industry remains the nation’s second-largest private sector employer this year, with a workforce of 14.4 million. Jobs in the industry represent an excellent way for people to gain valuable career-building knowledge and skills, as well as explore the diverse array of career opportunities in food service. – Adapted from restaurant.org

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Chef Chris Hastings is Prepping New Chefs

As a member of the ment’or Culinary Council, James Beard Award-winning chef Chris Hastings helps the chefs of Team USA prepare for the next Bocuse d’Or culinary competition. “As part of a multi-layered planning process for Team USA, having young people involved -- whether they are young chefs or culinary students -- is an important aspect to being competitive,” he says. – Adapted from FSR Magazine

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Rev. Simonetti’s Charitible Communio Sauces

Covered by the Chicago Tribune, WGN Morning News and Archdiocese of Chicago New World among other local and national media outlets, Communio Sauces was founded by the Rev. David J. Simonetti— an Italian-American priest of the Archdiocese of Chicago, who earlier this year formed a non-profit company where proceeds would go completely to charity. The name he chose for the line of four sauces (Rustic Marinara, Rustic Mushroom, Premier Vodka sauce, and a Pizza/Parmesan/Sandwich sauce) is quite unique, meaning the communion or bond which holds us together. Simonetti recalled, “Growing up on Sunday afternoons around my grandfather’s dinner table or at our own, I became part of a great living tradition. The first ingredient in these sauces is LOVE! That is the first thing I received in my family and what I want to pass on to others. Everyone wants to belong to others and to be loved. On the very front of the jar it states, ‘It’s More Than A Meal, It’s the Way Back Home!’” All of the ingredients are fresh with no preservatives. It is truly a homemade meal professionally manufactured in Chicagoland under his watchful care. Schools, parishes, and other organizations have been asking to use Communio sauces for their fundraisers, giving the chocolate bar and taffy apples a break. Fundraisers sell each jar as “A Meal For Four!,” making 50-60% profit. With the group’s picture placed on the front of the label it becomes a truly personalized keepsake. Since opening in March, Communio is now in numerous retail stores and grocery chains in the North/South Chicago suburbs and NW Indiana. “So far I have been able to give donations to numerous charities including Illinois Make A Wish, St. Jude Children’s Hospital, homeless shelters for abused women and children, and assisting some local students with tuition,” said Simonetti. “I give money to organizations serving in the very communities that sell our product.” That is the whole point of communion. For information regarding retail vendor/fundraising sales contact Fr. David through their website: Communiosauces.com.

For over 30 years Glencairn Crystal has been producing custom crystal glassware of the highest quality. Their reputation for quality and expert craftsmanship helped them gain recognition as the industry’s leading specialist in spirit glassware. The Glencairn Mixer Glass is the perfect glass for drinking whisky, gin or other spirits on the rocks or mixed. The Glencairn Glass is recognized as the glass for any discerning sprits drinker. The Copita Glass is the standard glass for sampling spirits in the labs of many master blenders. Have your logo engraved with your brand graphics on any of their glasses by highly skilled craftsmen that have experience with some of the worlds’ largest spirit brands. For more information, visit www. whiskyglass.com

Millennials Crave Salty Snacks

Millennials favor salty snacks over sweet ones, according to an online survey of 20-to-29-year-old shoppers conducted by the Private Label Manufacturers Association. The survey revealed that 58% of younger shoppers prefer snacks such as chips, popcorn or nuts and 42% opt for sweet treats including cookies and doughnuts. – Adapted from FoodBusinessNews.net

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Cost Savings Drive Ugly Produce Sales Price was the top reason consumers opted for ugly produce during the past year, with shoppers age 45 and older a bit more comfortable with less attractive produce, according to a Harris poll. Across all age groups, 76% of respondents said they would expect to pay less for less-than-perfect produce. – Adapted from Supermarket News

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Meijer Begins Grocery Home Delivery Service Meijer shoppers in the greater Detroit, MI area can now have their groceries delivered to their doorstep within one hour. Not only does the partnership between the Midwest retailer and Shipt, an app-based grocery delivery service, provide southeastern Michigan customers yet another convenient way to shop its stores, it will also employ more than dci oct at 2016.indd 1 300 people to shop for Shipt Meijer stores. “We strive to provide our customers the best one-stop shopping experience they can find, so we believe this service adds a new convenience when shopping at Meijer.” said Michael Ross, vice president of Digital Shopping and Customer Marketing. “We’re excited to offer our customers another convenient way to shop our stores.” While the home delivery service offered by Shipt is currently available at 25 stores in southeastern Michigan, Meijer will continue to evaluate possibilities for expanding to additional stores in the future. – For more information, visit Shipt.com

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Humm Kombucha Goes National Humm Kombucha has signed a distribution deal with Target that will put the fermented tea in 1,571 stores nationally. The seven yearold beverage company from Bend, Ore. now has distribution at 5,000 retailers across all 50 states, said co-founder Jamie Danek. – Adapted from The Bulletin

Crowdfunding Truths

After only a few years, fundraising websites such as GoFundMe and Kickstarter have become popular grantgiving tools, according to a study by Pew Research Center. Individual contributions are small; in 2015, 62% of donors gave less than $50 to any one project. Even so, there are significant drawbacks to these collection sites. Watch for these risks before opening your virtual wallet: 1: Who gets a share? GoFundMe and Kickstarter keep 5% of donations and deduct another 3% for credit card processing, plus 20¢ to 30¢ per donation. 2: Is it legit? Most sites don’t vouch for the integrity of donation pages, but CrowdRise verifies that a charity has registered with the IRS. On GoFundMe, a “certified charity” icon means donations go directly to the nonprofit, not to whoever set up the collection. 3: Forget deducting it. It might not qualify for an IRS write-off.

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Martial Noguier & Moosah Reaume Achieve Burger Glory at the Hamburger Hop The 2016 Hamburger Hop, sponsored by Buckhead Beef and Blue Moon Brewing Company, kicked off the ninth annual Bon Appétit presents Chicago Gourmet with blazing grills, juicy burgers and cold brews. Fifteen, leading Chicago chefs battled it out for burger greatness using Buckhead Beef’s Certified Angus Beef® Dry Age, Natural or Wagyu patties. But only two would reign supreme. Chef Martial Noguier of Bistronomic was named the judges’ Buckhead Beef Hamburger Hop Award winner with an irresistible burger creation Le French Burger, which featured CAB Natural Beef, housemade country paté, shallot marmalade, cornichons and Dijon mustard on a Turano Golden Brioche Bun. Burgers were judged on a range of characteristics, including flavor, creativity and presentation. Chef Moosah Reaume of Rosebud Prime earned the People’s Choice Award for the Rosebud Patty Melt Slider, a creation with CAB Natural Beef, Calabrian chili aioli, caramelized onions and local white cheddar served on a Turano Dark Pumpernickel Slider. More than 1,000 attendees used Blue Moon Brewing Company bottle caps to cast their votes at each station. Chef Noguier and Chef Reaume both took home a magnum of wine from Josh Cellars, a premium chef’s knife and ultimate bragging rights for their victories. In addition to Chefs Noguier and Reaume, participants included: Mariela Bolaños | MAD Social Bob Broskey | Beacon Tavern Nicolas Cabrera | STK Amanda Downing | Rockit Ranch Christian Eckmann | Three Dots and a Dash Jason Friedland | Weber Grill Atticus Garant | Columbus Tap Daniel Huebschmann| Gibsons Chris Pandel | Swift & Sons Joseph Rizza | Prime & Provisions Rey Villalobos | Blue Door Kitchen and Garden Matt Wilde | Joy District Jesse Williams | Appellation

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Food Industry News® November 2016

Page 25

AROUND CHICAGO With Valerie Miller ALIVEONE (Celebrating 20 Years)

aliveOne, the Lincoln Park neighborhood bar that combines the very best of music and spirits will celebrate its 20th anniversary this fall. With their name inspired by the 100 CD all-live music jukebox in the front room (Chicago’s only live jukebox), aliveOne opened in December 1996 at the corner of Schubert and Halsted. Complementing the front bar, aliveOne’s back room has become Lincoln Park’s best-kept secret where guests can see Chicago’s best up and coming bands for free, or take part in all-out weekend dance parties. aliveOne houses an extensive collection of commercially released live concert bootlegs on CD and analog tape, which are displayed in cases on the walls throughout the bar along with photographs and music memorabilia spanning five decades. To celebrate its status as a long-standing “music mecca”, aliveOne will throw a week-long bash with drink specials, free live music on Thursday November 3rd with resident band Low Spark from 10:00 p.m until 1:00 a.m.,, free show on Friday, November 4th featuring nationally touring band “The Heard” and an invite-only contest on Saturday November 5th featuring a performance by Brendan Bayliss, Ryan Stasik, Jake Cinniger and Joel Cummins of Umphrey’s McGee (known as Good Enough). According to Four Entertainment Group (4EG) Managing Partner, David Halpern, live music on Thursday nights have become a local’s tradition at aliveOne. “Live music started on Thursday as a customer appreciation night back in early 2000. The revered Thursday night band has since become a staple in alliveOne’s culture and a coveted residency for local bands. Over the years I’ve watched our resident bands hone their craft and reach their full potential before moving on to national tours.” aliveOne is located at 2683 N. Halsted in Chicago, Illinois. Separated into two different bar rooms, the front bar offers some of the best microbrews Chicago and the country have to offer. The back room presents an alternative vibe and atmosphere to compliment the front room It is known as the spot to see Chicago’s best up and coming bands free or for all out dance parties with resident DJ’s. For more info visit aliveone.com

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n Place a small bowl of vinegar on top of the fridge to eliminate gnats. n Put bay leaves into bags of flour to keep out bugs. n Use a baggie on your hand when greasing a baking pan. n Gather old “net” onion bags together with a rubber band for a makeshift scrubby. n Put a wet paper towel into a sealed plastic bag with lettuce to get it from turning brown. n Want fresh herbs all year round? Chop herbs into ice cube trays, freeze and put into freezer baggies; As you need them, there they are.

Waitstaff Note

Be clear to diners: waiters or maitre d’s are not there to intimidate them. If a waiter or maitre d’ sees that someone is not enjoying their meal, he/she should offer to get them something else. Guests shouldn’t be hesitant to say something. Reality: The establishment’s goal is to make guests happy. If they leave unhappy, they will neither patronize it again or worse: with online swiftness, can make a bad meal known around the world in a few clicks. Smart restaurant staff should go out of their way to make patrons happy. Reality: Only a small portion of the meal price goes to the actual food—the remainder goes to overhead, so an owner should rather replace a bad meal than have guests walk away and tell people not to go there.

Have A No-Problem Thanksgiving! Don’t let a few common mishaps turn your Thanksgiving feast into a day of disaster. Use these tips to glide through with ease. n Unexpected guests—Uncle Norm brought along his new girlfriend and her three sisters. Normally this would be a problem, but you’ve already prepared by purchasing a boneless turkey breast. A 2 1/2-pound boneless breast only takes around 1 1/2 hours to cook. Slice it up, add it to the serving platter, and no one will be the wiser. n Lumpy potatoes—Usually this means undercooked potatoes. If you find yourself at this point, you can add in a little milk or cream to the mix and put it over a low heat until the lumps soften. Tip for next time: Insert a fork into the potatoes before taking them off the stove. They’ll be done if the fork slips in easily. n Lumpy gravy—Clumps of flour will form if you add flour too quickly. Gradually adding flour to the base can avoid this problem. Do this by sprinkling it into the gravy with a fine sieve. Try pouring the gravy through a sieve before serving as well. n Soggy pie crust—Blind-baking the crust either partially or fully before pouring the filling will prevent wet filling from sinking in. Also, a good-quality store-bought pie crust popped in the oven and supplied with filling is an easy alternative shortcut for Thanksgiving dessert. n Cracked top on pumpkin pie or cheesecake— Whipped cream or confectioners’ sugar can hide a myriad of dessert imperfections. Finish your cake or pie with one of these and you’ll be praised for your thoughtfulness. Alternatively, cheesecake can also be topped with strawberries, cherry compote or even chocolate sauce if you or your guests desire.

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Food Industry News® November 2016

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While Compensation Will Stay Low, Here’s Leverage Companies are forecasting 3% increases, similar to years past. But how that budget is spent may vary by person. Employees with the highest possible rating could see increases in the range of 4.5% to 5%, while low performers get an increase between 0.7% and 1%. Bonuses for salaried employees are projected to be 11.6% of pay, on average, with rewards for special projects or onetime achievements set at 5.6%, on average. The skills that employers are having a harder time finding are the ones you might expect:

digital and technical capabilities. These skills are now required in jobs that never needed them before. A marketing person today needs the ability to understand the dynamics of rapidly changing online channels, for example. According to compensation expert Anne Kates Smith, employers say that they need to create more opportunities internally. If you want to change jobs, grow in your career or develop skills that help you remain current, a lot of times there’s more opportunity available within your own company than you might think.

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Frozen Storage Warehousing in an Irregular Landscape

A challenge occurs when frozen storage must be expanded across an irregular landscape that makes traditional, space-efficient, rectangular warehousing impossible. To continue the growth of its distribution centers in the national logistics supply chain, Zero Mountain had to expand its frozen storage capacity at its Fort Smith, AR facility. As a cold storage warehousing services provider to the food industry, the company freezes, stores, and ships an estimated two billion pounds of frozen food and meat annually for numerous Fortune 500 companies. “We needed to expand our warehouse 100,000 sq. ft. between two existing buildings,” says Joe Rumsey, Zero Mountain’s President and CEO. “But the landscape didn’t allow for a traditional rectangular shaped warehouse, so one side was built at a sloping angle. Still, because of the operational cost of frozen and cooler storage, the design had to maximize storage density, capacity, efficiency, and durability.” As a solution, Cisco-Eagle recommended and Zero Mountain chose SK3000® drive-in rack, a rugged bolted rack with structural channel columns, by SteelKing. A number of rack features helped the company meet its strength, capacity, and durability goals. For almost 600 pallet positions of additional cooler storage in a smaller room in a dock area, the companies also chose a two-deep pushback rack arrangement around the perimeter of the room. Bolted tubular SK2500® pallet rack was chosen for economical strength and durability. Its columns, made of highstrength (55,000 psi minimum) steel, have up to 44-times more resistance to torsional fork truck impacts than open-back roll-formed columns. “Together with our drive-in rack, our warehouse expansion has helped to maximize our capacity and materials handling efficiency,” concludes Rumsey. Del Williams is a technical writer based in Torrance, California.

Common Fixes to Common Problems n To clean a burned pot, first dampen it. Sprinkle baking soda on the charred area, and add a little vinegar. Let it stand for 20 minutes. The pot should then wash clean. n Alcohol stains on tabletops. To remove white rings, rub gently in one direction with moistened cigar ash or superfine steel wool dipped in mineral oil. n Furniture scratches. For small blemishes: Try toothpaste—its mild abrasive action is effective on minor scratches. Deeper scratches or wide areas: Use a blend stick, crayon, liquid shoe polish or paste boot polish. Apply toothpasted to even out the finish after coloring. Then wax with furniture polish and buff with a clean cloth. n Sticky drawers. Rub the bottom rails with soap. If the rails are rough or worn, rub chalk on the drawer runners or sides or on the chest’s rails or guides. Put the drawer back in and move it until it sticks. That spot will be marked by chalk. Sand or plane the sticky spot and then rub the area with soap. – Adapted from The Big Black Book

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Easily Ruin Your Business ■ Restrooms too small, poorly ventilated, lack of heat or air conditioning, high maintenance daily. ■ High maintenance flooring, walls, tables, chairs and lighting fixtures. ■ Wasted storage space... over equipped, too large or too small kitchens. ■ High maintenance parking lots, signs and landscaping. ■ High-budget wall treatments that cost too much to change inexpensively.

Unless you’ve been living under a rock, you’ve seen the poster, or the teeshirts, mugs or billboards, all a pale blue with a crown. Where did they begin? To help boost morale during WWII, the British government formed the Ministry of Information. One of its propaganda products was a poster exhorting Britons to “Keep Calm and Carry On.” Intended to be issued only in the event of a German invasion of Britain, the posters never went on display. For 60 years they were lost and forgotten until a bookseller stumbled across a copy hidden among articles purchased at an auction.

nov 2016 25-32.indd 30

Plan Holiday Partying

We are at that point between Thanksgiving and Christmas when it’s time for you to ignite the spirits in the house with the spirits of the season and ring out the old while you ring up profits. ■ Every office or business is planning something for their people, and they’re looking for help with their potential party. You’ll need an aggressive and well thought out plan to grab those dollars before somebody else will. Why should any business have to mess up their workplace when you’ve got space, spirits and party platters along with entertainment? ■ Don’t give away anything. Instead, offer to go in for half or a portion of a DJ or a band. ■ Supply the decorations and the merchandise from your suppliers and distributors. You’ll more than make it up with sales of liquor and food. ■ Get creative with different party packages that offer open bar, private space, holiday appetizers, wine tastings, and anything else that is easy to make and ready to turn you a profit. ■ Remember that a full room doesn’t mean a full register; get staff to circulate for better sales. ■ Party with Santa, and in the right bar with the right crowd, he’ll sell well for you. Work out a reduced fee in exchange for whatever you can offer back: drinks, a party, dinners. ■ Create an uplifting holiday drink menu. ■ Have easy to read table tent menus that sell for you. ■ Holidays can often be the most depressing season for many; watch for who needs a kinder touch. ■ Ask your vendors for holiday decorations and prizes. Their sales are your sales, so make ‘em work!

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Food Industry News® November 2016

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Clogged Drains To unclog a sink drain, first place a basin below the trap (the U-shaped drainpipe beneath the sink); the basin will catch water that runs from the trap. Then use a wrench to unscrew the plug at the bottom of the trap. Slip on a rubber glove and move a finger into the open trap to loosen any blockages. To complete the job, run a stiff wire into either side of the trap. Screw in the plug and tighten it with the wrench. Prevent clogged drains by replacing the S-trap in the drainpipe with a squeezable trap. One hard squeeze sends a drain block on its way. Available from hardware and plumbing-supply stores. Easily connected with a screwdriver.

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Food Industry News® November 2016

Protect Yourself With Stronger Passwords

INDIE SPIRITS EXPO 2016 (CONTINUES ON PAGE 38)

Start Saving Early

Warren Buffett has attributed his success to three things: living in America, having good genes and compound interest. Compound interest is the money you make not only on your initial investment, but on the earnings it accumulates over time. The math favors the younger investor. Someone who invests $1,200 a year for 10 years, from ages 18 to 28, then adds nothing for the next 39 years, at 6% a year throughout that time, will have accumulated $184,793 at age 67 (retiring age for those born after 1959 is 67). But someone who invests $1,200 a year from ages 40 to 67—investing $20,400 more over 17 additional years—and earns the same 6% return will accumulate just $85,896

nov 2016 25-32.indd 32

1: Use strong, diverse passwords. Form passwords with combinations of uppercase and lowercase letters, numbers and symbols. Create unique passwords for each account so that a hacker who nabs your password for a shopping website, for example, can’t use it to log in to your e-mail account, too. At least for your most sensitive accounts, such as e-mail and financial portals, change your password regularly. When possible, use two-factor authentication, which involves entering an additional piece of info—say, a code sent to you via text message after an attempt to log in on an unfamiliar device. 2: Lock your phone’s home screen with a passcode, pattern or fingerprint sensor, and set up the capability to track your phone remotely and erase its data in case it’s lost or stolen. (Android users can do so at www.android. com/devicemanager, and iPhone users can use Find My iPhone by signing in to their Apple accounts.) Password-protect your PC, too, and make sure that your antivirus software is current.

Health Care Costs 2017

More than one-third of employers will offer only a highdeductible plan in 2017. Many will contribute to health savings accounts for employees with those plans. A typical contribution would be $600 for employees with self-only coverage or $1,100 for families. Employers are also expanding web tools to let you compare costs for drugs, procedures and tests.

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Food Industry News® November 2016

Page 33

Wicked, Immoral, Utterly Bad! An Illustrated History of Chicago Theater 1837-1974 Pete Blatchford; ISBN 2370000208996; 355 pages; softbound Author Blatchford’s decades-long opus is as much a labor of love as it is a meticulously researched reference guide which doubles as a coffee table book that is impossible not to love. Lavished with images, photos and memorabilia, WICKED is simply the most inclusive volume on Chicago’s creative scene to see print. The world looks to Chicago as the hub for small stage brillance and innovation; here’s the best guide to why. Chicago historians and theater fans, rejoice! –MB

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Bad air’s global toll: More than 90 percent of the world’s population live in places where air quality levels breach World Health Organization limits,according to a model published by the WHO. The model suggests that one in nine deaths across the planet are caused by exposure to air pollution.

12 Signage Lettering Mistakes That Can Ruin Your Sign A sign is the face of your organization. It identifies who you are and what you stand for, as well as your location. Signage lettering mistakes can sabotage hours of design, fabrication, and installation. Signage lettering mistakes can change the appearance, intent, and meaning of a sign. Worse yet the sign may be altered to send an entirely new and sometimes derogatory meaning. 12 Signage Lettering Mistakes Reversed letter – This is more common than you think; turning a Z backwards, or placing a stylized A the wrong way can ruin a sign. Upside down letter – For example, it’s not as difficult as it sounds to place some letters in certain fonts upside down. Putting an N upside down can be an easy mistake. Using the wrong leg – The legs on K can meet in the middle or come off the top leg but shouldn’t rise from the lower leg. Using a number for a letter – Have you ever typed 0 when you meant o? Letters out of order – Everyone has seen examples such as the Kansas City Cheifs for Chiefs. Missing letters – When installing channel letters and not proofreading it’s easier than you think to omit a letter like one I saw—schol crossing. What’s a schol? Poor s pacing – Spacing can change the meaning of a word or phrase. There

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are plenty examples of this on the internet, and many aren’t PG rated. How to avoid signage letter spacing fails. Misspelled words– Not only omitted letter misspellings but misspelling in general. Homophones – words that sound alike but have different meanings and spellings. Such as this real sign, “Violators will be towed and find $50”. Letters too small – What good is a word if the letters are too small to read? Do people have time to see your sign? Poor font choice – An effective sign font reflects the image of the organization and compliments the brand. It’s easy to see and highly visible. It works well with the design of the sign. It fits the colors and style. The best sign font is the one that fits all of the above and represents the company’s image in a positive way. Limited color contrast – Dark letters against a dark background, light letters against soft colors, and any background competes with the lettering distracts from the sign and its purpose. Taking the time to check signage layout before it’s too late can save time, money, and frustration. How to proof your new sign layout. Vetting signage providers can help you avoid signage installation mistakes. It’s always better to catch letter mistakes before they’re on your building. Courtesy, American Graphics

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Food Industry News® September 2014

Increasingly, social media has been used as a weapon to harass, intimidate and defame

No one wants to be NAME: to Mattthe DuBoishospital rushed for emergency surgery, RESTAURANT: Cafe Creme but if you are, chances PHONE: 773.342.6000 are it’s for one of these ADDRESS: 1721 N. Damen Ave., seven procedures that Chicago, IL 60647 account for 80 percent ofBIRTHPLACE: all emergency Michigansurgeries performed in the CURRENT POSITION: United States: Chef de Cuisine l Removal of part of FIRST FOODSERVICE JOB: the large intestine Tulaʼs in Seattle l Removal of part of FAVORITE FOOD: Traditional the small intestine Vietnamese Pho l Removal of gallAWARDS/HONORS: El Ideas bladder received a Michelinulcer star in 2013 l Stomach sur-while I was their Chef de Cuisine gery MEMORABLE CUSTOMERS: While I was working at The Heathman, Harrison Ford was staying the hotel, he ate at the restaurant every night l Removal of at scar during his stay and would always tissue from the abdo- come into the kitchen to thank everyone at the end of his meal. Michael Pollan, author of “The Omnivoreʼs Dilemma” men was also a guest at The Heathman. We did a VIP after hours tasting at l Removal appenCastagna for Ruth of Reichl. dix WORST PART OF JOB: Missing out on time with my kids l Abdominal exploMOST HUMOROUS KITCHEN MISHAP: I once cut off the tip of ration my in culinary school—really A thumb study in the jour- only funny in retrospect. nal JAMA Surgery notFAVORITE FOOD TO PREPARE: Ice cream ed that emergencies acPART OF JOB THAT GIVES MOST PLEASURE: Creating a full counted 11 percentup with a menu, experimenting with dishes circle diningfor experience-coming ofandall surgeries perthen seeing the smile on peopleʼs faces when they enjoy a plate I created. formed and 50 percent ofIFsurgical deathsBEover YOU COULDNʼT A CHEF, WHAT WOULD YOU BE AND a four-year period. WHY: Restaurant consultant so I could travel the world and work in a variety of different environments

BEST ADVICE RECEIVED: I was told that not folding your towel is what hacks do and if you continue to not fold it you will be a hack; itʼs the 10/12/16 4:03 PM little things that make a great chef.

Food Industry News® November 2016

Page 35

Nuggets Blue Moon Brewing Company is celebrating its 21st Birthday. Southwest Airlines has been included in a list of the 50 best companies for Latinas to work for in the US. “Not only is Southwest Airlines dedicated to hiring diverse candidates, they are also passionate about investing in the careers of their employees and providing them with the tools they need to achieve success at Southwest Airlines,” according to the airline. - community. southwest.com The Coca-Cola Company is the world’s largest beverage company, refreshing consumers with more than 500 sparkling and still brands and more than 3800 beverage choices. The DeSoto House Hotel located at 230 S. Main St. in Galena, IL opened in April 9, 1855. It is the oldest operating hotel in Illinois with 55 Victorian style guest rooms. Tyson Foods, based in Springdale, AR has more than 113,000 team members in more than 100 U.S. locations and in operations across the globe. Vaseline petroleum jelly heals dry skin, helps protect minor cuts, scrapes and burns and it is hypoallergenic. PepsiCo will launch its Tropicana Essentials Probiotics line, which features live microorganisms and has no added sugar, preservatives or artificial flavors, nationwide in 2017. Au-

nov 2016 33-40.indd 35

The Hershey Company recently introduced Hershey’s Cookie Layer Crunch, one of the most anticipated innovations from the iconic Hershey’s brand in more than 16 years. Based on pre-launch consumer-testing, Hershey’s Cookie Layer Crunch earned some of the highest consumer scores of any product ever launched by the company.

tumn wines—More substantial wines such as an oaky chardonnay or rich pinot noir are well suited to fall’s cooler nights, Linda Delmonico Prussen writes. A fifth of teens drink the equivalent of an extra meal in sugar sweetened beverages. After you take your turkey out of the oven, tent it with foil and let it rest for approximately 20 minutes to seal in the juices. Amy’s Gourmet Carmel Apples located in Cedarburg Wisconsin are made in a copper kettle in small batches using only world class Belgian chocolates from Brussels and premium 4.25” jumbo Granny Smith apples. Climbing stairs is an excellent health benefit for your body. CVS Health— headquartered in Woonsocket, Rhode Island employs more than 30,000 pharmacists across their company and is the largest health provider in the U.S.

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The Power of Thank You

When someone is the recipient of unexpected kindness or gratitude, they are more likely to return the favor or pay kindness forward. One study found that when someone is thanked, it more than doubles their chances of being helpful again, likely because they enjoy feeling socially valued. It’s impossible to feel it in a vacuum; others are always responsible, whether they’re loved ones, customers, strangers or a higher power.

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Hamburger Hop 2016

Food Industry News® November 2016

Local News The 1st Annual Chicago Food tank Summit will be held Nov. 16, 2016 at the Gleacher Center University of Chicago Booth School. America’s Baking and Sweets Show will be held at the Renaissance Schaumburg Convention Center at 1551 N. Thoreau Drive in Schaumburg on Nov. 11-13, 2016. Check out the second location of Vienna Beef’s Factory Store at 3847 S. Morgan in Chicago. They sell the whole line of Vienna Beef products including Bistro Soup and Chipico pickles. Their factory location is at 2501 N. Damen in Chicago. Fine Artisan Events presents the Chicago Artisan Show Artisanal Foods & Charity Wine Tasting Nov. 11-12, 2016 at the Stephen M. Bailey Auditorium in Plumbers Hall 1340 W. Washington in Chicago. Gibsons Steakhouse is opening another location at 444 W. Lake St. in Chicago. Murray’s ABF (antibi-

Sick of banging your dicing grids against the table afterwards to remove those last few pieces? Sammic now has the right tool for you. This Grid Cleaner’s precision design allows you to simply and efficiently reduce waste. Easy to clean, simple to use and dishwasher safe. Definitely a winner!

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The Cozzi Corner was recently inducted into the Vienna® Beef Hot Dog Hall of Fame. The fast food restaurant has become a neighborhood staple of Downers Grove, IL. Customers love the “Vienna® Beef hot dogs, french fries, and Green River, in addition to their other menu favorites.

otic free) Chicken Line is hitting on all cylinders. Vegetarian fed, no growth drugs/no hormones, non GMO, and certified gluten free. The brand is represented in Chicago by Quality Food Brokers. Portillo’s is opening a new location at Lake Cook Rd. & Deer Lake Rd. in Deerfield, Illinois. Q-BBQ—a fast-casual Michelin Guide Bib Gourmandwinning restaurant—is now bringing their new big bold BBQ menu to brunch every Saturday and Sunday until 2 pm. Menu items include Burnt End Hash, Cornbread French Toast and Alabama Benedict topped with hickory smoked pork. Passport to France, everything French will take place Nov.17th. 2016 at the Union League Club of Chicago. River North Whiskey Festival will be held from 12:00 pm to 4:00 pm Sat. Nov. 12th, 2016. Sample whiskeys, bourbons and scotches from around the world. Tessori Trattoria & Bar at 65 E. Adams in Chicago, IL welcomes New Executive Chef Carlos Ysaguirre.

10/13/16 2:43 PM

Food Industry News® November 2016

National News Restaurant growth in Mississippi creates a need for more employees. After at least four restaurants opened in Lee County, Miss., which already boasts more than 150 eateries, restaurants are struggling to find enough employees. Foodservice and restaurant jobs make up around 12% of Mississippi’s work force and that figure is expected to grow by almost 10% in the next decade, according to the National Restaurant Association. Northeast Mississippi Daily Journal Holland America Cruise Line is teaming up with America’s Test Kitchen to offer an enticing selection of live onboard cooking shows and hands-onworkshops. Guests will learn foolproof techniques and user friendly recipes. Kosherfest— the World’s Biggest Event for Kosher Business—will be held at The Meadowlands Exposition Center at Harmon Meadows in Secaus, New Jersey Nov. 15-16, 2016. The San Diego Bay Wine

In order to always offer more Swiss chocolate to the world, swisschocolate-online.com, which has over 150 references, adds a new one with the biggest Toblerone tablet available on the market: a milk Toblerone of 4.5 Kg (150 Oz)!

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One of Sonoma County’s iconic sparkling and varietal wine producers, J Vineyards & Winery has announced Carl Shelton as the new Executive Chef to lead the J culinary team in the design and execution of the tasting menu for the renowned Bubble Room, as well as other wine pairing options available on property.

& Food Festival will be held Nov. 14-20, 2016 with more than 40 events, 150 wineries, breweries, and spirits from around the world, 60 local restaurants plus dozen of gourmet food companies and more. Rita Restaurant Corp., the operator of the 16-unit Mexican chain Don Pablo’s, filed for bankruptcy protection, citing overall weakness in the casual-dining sector and the encroachment of fast-casual Mexican chains. Cosi Inc. and Garden Fresh Restaurants LLC recently filed for federal debt protection. Sprouts Farmers Market of Phoenix, AZ will be opening eight locations sometime in the first quarter of 2017 including its first store in Florida. The UPS Store announced continued efforts to provide reading tools for children this holiday season The company is slated to give the literacy program a grand finale at the 2017 Rose Parade®

Page 37

When You’re REALLY Ready To Listen

As important as it is for managers to give tough feedback, they also need to get it from employees. But that’s easier said than done. Kim Scott, cofounder and CEO of Candor, offers ways to get the conversation going. 1: Have a go-to question. One of Scott’s favorites: “Is there anything I could do or stop doing to make it easier to work with me?” It’s important to have a question you feel comfortable asking. After you ask it, “count to six, keep your face neutral, and embrace the discomfort,” she says, so the employee can actually tell you something useful. Let people know you’ll come back to them if they can’t think of anything in the moment—and do it. 2: Reward the criticism you get. When an employee (now her cofounder at Candor) told Scott that she interrupted him during meetings and that it undermined him, she agreed. At the next meeting, she showed up wearing a rubber band on her wrist and invited him and everyone else in the room to snap it if she interrupted them. “It showed him I was working on it,” says Scott. 3: Be slow to disagree. Not every bit of employee advice will be on point. When it’s not, ask for time to consider it, “try to find some element you can agree with,” and go back to the staffer with an explanation of your viewpoint, says Scott. “Then let him argue it again.” –Excerpted from INC.

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BUB CITY 435 N. Clark CHICAGO, IL 312-610-4200. This is a great place to have brunch on the weekends. On the brunch menu, I got the Brisket Burrito, griddled ham, cheesy grits and crispy tots. Everything was just so darn good. They also have a Build Your Own Bloody Mary bar, add whatever you like; I just stuck with the celery and olives. They are also known for their amazing BBQ including ribs and pulled pork. Another specialty is the fried chicken. I can’t wait to go back for that. There’s also a late night live music. View the upcoming schedule online. JEWEL-OSCO 370 N DesPlaines St. CHICAGO, IL 312-243-2710. This is not your basic Jewel grocery store. First of all they have a full service bar located in the store called Kinzie on the Rocks. The design of the store is ultramodern and the cases and racks are stunning. They have all the basics and a great gourmet prepared food section. The meat department has live lobster tanks where you can pick up your own fresh lobster. You can even pick out the type of meat you want and they will grill it to order for you. LA LAGARTIJA 132 S. Ashland CHICAGO, IL 312-733-7772. Authentic Mexican cuisine. This is a very colorful restaurant with lizard décor on the walls. Start with one of their amazing margaritas; I tried the mango margarita which was so refreshing. Fresh made tortillas, great salsa, guacamole and chips, excellent tacos and quesadillas. I tried the steak, chorizo, onions, bacon, poblano peppers and Chihuahua cheese taco and the cheese quesadilla with mushrooms and peppers. Everything was perfect.

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MACELLO RISTORANTE AND PIZZERIA 1325 W. Lake St. CHICAGO, IL 312850-9870. The restaurant is known for its upscale Italian fare and wood fired pizza, is offering a pre-game, prix fixe dinner menu on all Chicago Bulls home game days. The “three pointer” meal includes a choice of soup or salad, pasta or pizza and gelato. The price is $23.00 in honor of his airness, Michael Jordan. SONIC DRIVE IN 4305 N. Sterling PEORIA, IL 309-681-3400. This is America’s Drive In where you park the car, order your food and they bring it out to you. You can walk up to the restaurant, like I did and in the back you can order your food there, and someone will bring it out to you. There are a few tables where you can sit and eat. I tried their burger with the works, an order of fries and cherry lemonade. They have an amazing drink selection where you can add a flavor to your beverage and a big selection of shakes and blasts. THE FRESH MARKET 2601 W. Lake AVE. PEORIA, IL 309-679-2000.This is a beautiful upscale grocery store. They do a nice job displaying their products. Everything in their deli case looked appetizing. They had some pre-made sandwiches to go, fresh salads, cheeses, and in the front of the store they have an area where you can sit and eat. By the checkouts they have a bulk section with nuts, snack mixes, chocolates and candies. Some are already packaged, or you can make your own bag. This is so tempting. THE ORIGINAL PANCAKE HOUSE 22 E. Bellevue Place CHICAGO, IL 312642-7917. Breakfast is the specialty of the house here. On their menu they have the World Famous Apple Pancake and the Dutch Baby pancakes, which are oven baked. They have everything: skillets, crepes, eggs benedict, and oven baked omelets. I got an order of bacon and eggs, pancakes and grits. That bacon was really good, flat strips cooked perfectly and nice and crispy. Yummy! TORTORICE’S PIZZA 2101 W. Irving Park Rd. CHICAGO, IL 773-583-4200. I stopped in here for late nights munch after some partying in the neighborhood. It’s a small carry-out place with some seating. Pizza is their specialty. I got a thin slice of sausage, which I thought was very good. They offer appetizers and sandwiches and have catering too. Visit www. torpizza .com to view their other locations.

nov 2016 33-40.indd 38

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Food Industry News® November 2016

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How Tony Robbins Hires People

Yes, THAT Tony Robbins. In talking to INC. Magazine, the guru of risk-taking laid out his hiring criteria: First, we determine the DNA of each job, which shows us the personality we need for the right team fit, the individual skill set needed so someone won’t be learning on our dime, and the psychology of the person we need. We describe that in great detail. THEN WE focus on: Can she do the job? Is she the right team fit? Will she do the job long-term well? We ask what her goals are and if she is aligned with the job. We give our candidates a personality test that, among other things, answers the question: What is the person’s nature? Everyone is a mix of, I’ll use the shorthand, heart, hands, and head. Heart is your level of empathy. If someone who is completely leading with his heart is in a business meeting and we start talking about firing someone, his first focus is going to be, “Oh, what will that do to this person?” A person who is more hands-driven is more pragmatic. For her, it’s like, “How do we get this done?” And she might still have a big heart, but it’s really important to her that we don’t just go in circles A head person is systemic, so a systemic person wants to go, “Oh, slow everything down.” So the pragmatic person makes the systemic person crazy, the systemic person makes the pragmatic person want to kill him, and the heart-driven person is a sweetheart who seems to be off in left field. We all have all three of these qualities, and the test measures where they fall on a scale of zero to 10. We give that raw data to the potential employee and say, “Circle everything you

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disagree with and tell us why.” It gives us a jumpingoff point, because I don’t want to just be sold and I don’t wanna sell you on us. I want to have a sustainable relationship. Next, YOU get interviewed multiple times in different locations, including your home. We want to see how you live. I want to see what it’s like to walk inside your house. I want to get in your car, because that tells me a hell of a lot.

Plan for Success Throughout Your Career

A successful career is built carefully. Whatever industry you work in, you’ll win your boss’ trust and rise to the top by following this basic job advice: ■ Dress appropriately. When you applied for your current job, you dressed up a little. Continue that on the job. Even if your company has a casual dress code, don’t be too casual. Conservative, business attire, please. ■ Watch the clock. Al-

ways arrive on time. Avoid too much small talk and don’t make personal calls on company time. Complete the work you’ve been assigned as quickly as possible—and when you’re done ask for more. ■ Respect the boundaries. Don’t use or take things that aren’t yours. Don’t take company office supplies home for your personal use. Proper behavior shows that you’re putting the organization’s

needs first. ■ Don’t gossip. You’ll probably overhear conversations while you’re sitting in your cube. Adopt a policy of not repeating what you hear, passing along rumors, or talking about co-workers behind their backs. ■ Practice the Golden Rule. Treat others the way you want to be treated— or even better. You’ll earn everyone’s respect with courtesy and kindness.

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Retail Food equipment SpecialiStS leach Food equipment distributors, llc

Deli • Bakery • Meat • Produce • Grocery • Seafood • More

Food Industry News® November 2016

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FEATURING

Fri-Jado is a manufacturer of high-quality equipment for preparing, storing and merchandising hot and cold food products. Products include commercial rotisseries, heated and refrigerated deli merchandisers, bakery ovens and combi steamers.

Available from Leach Food Equipment Distributors

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SaleS • leaSing • Financing • www.lFeD-mw.com

dirty Habits

In April this year, Utah declared porn a public health hazard. Warnings about pornography come not just from religious or conservative groups – former Playboy model and actor Pamela Anderson also recently cautioned against its “corrosive effects” in that it causes inaccurate depictions of violence, exploitation and sexual consent. About 46% of US men and 16% of women watch porn in a given week A recent review concluding that rates of impotence among young men are higher now than they have ever been – as much as 33 per cent in some studies, compared with 5 percent before the rise of free internet pornography. – New Scientist

What is a Mystery Tour? It is a tour that is all planned out for you from Mayflower Tours. They have created a five day itinerary for you on a Motorcoach. So basically for the entire five days you will be on the bus driving to some exciting destination, but you don’t know where you will end up. It’s all a mystery; every day is an adventure. Our guide, Teresa Salmon did give us some clues along the way to see if we could figure out where we would be going. Clues included movies, music and trivia. Between the driver and the guide, they did a great job of not spoiling the surprise. The only thing the group was told was what time to have our bags out of the hotel, what time to be on the bus and what time the bus would depart from an attraction. This was my third Mystery Tour, and each is unique. We covered two states; Illinois and Iowa; I’ll keep some of the destinations a secret. Highlights Included: Ronald Regan Boyhood Home in Dixon, Illinois Eureka College, Presidential Museum of Ronald Regan in Eureka, Illinois Circa 21 Dinner Playhouse - Rock Island, IL dinner and show. We saw “Million Dollar Quartet”. It was fantastic! Herbert Hoover Presidential Library and Museum in West Branch, Iowa John Deere Factory Tour in Waterloo, Iowa – history and guided tour through the factory where the famous John Deere Tractors are built. Hawkeye Buffalo Ranch – wagon ride on the Fredericksburg, Iowa ranch where we fed corn to the Buffalo. The buffalo are not afraid of you; they came right up to us. I believe everyone in our group really enjoyed this attraction. The Music Man Square in Mason, Iowa. Birthplace of Meredith Wilson and home of The Music Man Square. Tour of the 1912 indoor Streetscape, the Meredith Wilson museum and home of his boyhood home. “76 Trombones Led the Big Parade” Historic Park Inn in Mason, Iowa – this is the last remaining Frank Lloyd Wright designed and built hotel in the world. Dinner was included for our group at the hotel. National Motorcyle Museum in Ambrosia, Iowa - showroom of all different kinds of motorcycles. The best thing about a tour is that you don’t have to worry about anything. This tour started with Free Home Pickup which meant I was picked up and returned to my home. That is what you call convenience! Getting you from Point A to Point B and leaving the driving to someone else is the best. Your luggage and hotels are taken care of, and on this tour, breakfast was included every day. There was always time for rest stop breaks where we could have lunch or buy snacks and you had free time at night. One night we took the shuttle to the Isle Casino for a little gambling. Mayflower Tours, located in Downers Grove, Illinois is a professional tour operator handling individual and group guided tour arrangements. There are many tours to choose from. For more info visit mayflowertours.com.

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Food Industry News® November 2016

ACCOUNTANTS BDO (Formerly SS&G).................................... Baker Tilly ....................................................... Chamlin, P C ................................................... ACCOUNTING FIRMS Parhas & Associates ..........................Page 29 ADVERTISING Food Industry News ........................................ AIR CONDITIONING-SYSTEMS CLEANING Olympia Maintenance ..................................... AIR FILTERS-SALES & SERVICE Averus ................................................Page 37 Olympia Maintenance ..................................... APPETIZERS Phillips Foods.....................................Page 08 ARCHITECTS Dearborn Architects ........................................ Sarfatty Associates ......................................... ASIAN FOOD PRODUCTS Eastland Food Corporation ............................. Kikkoman Sales USA ...................................... ASSOCIATIONS GARC.................................................Page 05 Illinois Restaurant Association ...........Page 20 Illinois Dept of Agriculture ............................... Illinois Food Retailers Assoc ........................... ATM MACHINES Meirtran ATM......................................Page 08 ATTORNEYS Dregerlaw........................................................ Scharf Banks Marmor ..................................... Tabahi Law ...................................................... AUCTIONEERS Bob King Auctions ..............................Page 20

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847-824-4006 312-729-8100 847-583-8800 708-430-4545 847-699-3300 708-344-0344 800-393-8287 708-344-0344 847-707-1077 312-939-3838 847-920-1100 630-633-2470 630-954-1244 847-824-6941 312-787-4000 217-782-5809 800-624-6712 800-382-5737 312-322-0955 312-662-4897 847-260-8182 847-363-2268

AWARDS Classic Design Awards ................................... AWNINGS & CANOPYS Chesterﬁeld Awnings .........................Page 26 Universal Awnings & Signs ............................. BAGS-ALL TYPES Bulldog Packing .............................................. BAKERS-WHOLESALE Eli’s Cheesecakes..............................Page 04 Gerhard’s European Desserts ...........Page 30 Gonnella Baking Co ...........................Page 30 IL Mulino di Valenzano Bakery ...........Page 28 Julius Meinl Coffee N Tea ..................Page 25 Lezza Spumoni & Desserts................Page 33 JR Dessert Bakery .......................................... Labriola ........................................................... Milano Baking Company ................................. Silverland Bakery ............................................ BAKERY EQUIPMENT Leach Food Equipment Dist...............Page 40 BAKERY-PRODUCTS Instantwhip Chicago...........................Page 28 BAKLAVA Libanais Sweets .............................................. BANKING Ridgestone Bank................................Page 33 BANNERS Universal Awnings & Signs ............................. BANNERS & POSTERS Accurate Printing............................................. BAR SNACKS Belmont Sausage Company ..............Page 36 BAR SPOTTING/HOSPITALITY SECURITY Petritis Group Inc IL Lic 117001002 ................ BAR STOOLS Chicago Booth ...................................Page 26 Waco Manufacturing .......................................

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847-470-0855 312-666-0400 773-887-3935 630-458-1152 773-736-3417 847-234-0023 312-733-2020 773-934-1625 773-954-7571 708-547-5969 773-465-6733 708-371-1119 800-495-BUNS 708-488-0800 815-712-7707 800-933-2500 847-329-5060 847-805-9520 773-887-3935 708-824-0058 847-357-1515 847-705-6619 773-378-8400 312-733-0054

BAR SUPPLIES Ramar Supply Co...............................Page 17 Alfa Restaurant Supply ................................... BATCH FREEZERS Kool Technologies ........................................... BEEF New S B L Inc ................................................. BEVERAGE DISPENSING-EQUIPMENT United Fast Food & Beverage......................... BEVERAGES Lifestyle Beverages......................................... BLOODY MARY GARNISHES Belmont Sausage Company ..............Page 36 BOOTHS Chicago Booth ...................................Page 26 Waco Manufacturing ....................................... BOOTHS-UPHOLSTERERS Chicago Booth ...................................Page 26 BOX COMPANIES-CORRUGATED Wertheimer Box Corporation .............Page 16 BREAD & ROLLS Gonnella Baking Co ...........................Page 30 IL Mulino di Valenzano Bakery ...........Page 28 BREAD MIX Via Pizzeria 1 2 3 ............................................ BREAKFAST SAUSAGE Fontanini ............................................Page 09 BREAKFAST-FOODS Menza Foods .....................................Page 13 BUTTER-CLARIFIED Danish Maid Butter Co .......................Page 10 BUTTER-PREPORTIONED-WHIPPED Danish Maid Butter Co .......................Page 10 CABLE TV-SALES & INSTALLATION All Sports Direct .............................................. BKS Enterprises.............................................. Prime Time Sports ..........................................

708-233-0808 773-588-6688 630-483-2256 773-376-8280 847-928-0026 630-941-7000 847-357-1515 773-378-8400 312-733-0054 773-378-8400 312-829-4545 312-733-2020 773-934-1625 847-727-6200 708-485-4800 630-230-0332 773-731-8787 773-731-8787 630-918-3000 847-352-1118 847-637-3500

CALAMARI Fisherman’s Pride .............................. Page 11 CANNOLI & CANNOLI PRODUCTS Lezza Spumoni & Desserts................Page 33 CARPET, RUG & UPHOLSTERY CLEANING Sexton Complete Care.................................... CASH & CARRY OUTLETS GFS Marketplace ............................................ CASH REGISTERS & SUPPLIES Schmaus Cash Register & POS ..................... CATERING-VEHICLES DCI Central ........................................Page 23 CCTV SYSTEMS Chicago Cardinal Communication .................. CELLULAR EQUIPMENT & SERVICE Sprint Store by Air 1 Wireless ............Page 12 CHAIR REFINISHING Wehrli Woodworks .............................Page 34 CHAIR/BARSTOOL REPAIRS Restaurant Chair Repair ................................. CHAIRS-COMMERCIAL Chicago Booth ...................................Page 26 Waco Manufacturing ....................................... CHARCOAL Charcoal Supply Company ............................. CHEESECAKES Eli’s Cheesecakes..............................Page 04 CHICKEN-PROGRAMS FSI/Foodservice Solutions .............................. CHILI Bistro Soups (Div of Vienna Beef) .....Page 39 Captain Ken’s Foods..........................Page 35 CIGARS Paciﬁc Cigar Company ......................Page 40 CLASSIFIED ADVERTISING Food Industry News ........................................ CLEANING PRODUCTS SuperClean .....................................................

800-543-2110 708-547-5969 847-827-1188 800-968-6525 847-675-6066 800-468-7478 708-424-1446 630-514-9333 630-357-9663 630-424-0424 773-378-8400 312-733-0054 312-642-5538 773-736-3417 847-719-6088 773-278-7800 800-510-3811 630-972-1189 847-699-3300 847-361-0289

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Page 42 CO-PACKERS T F Processors................................................ COFFEE Ronnoco Coffee .................................Page 10 Farmer Brothers Coffee .................................. COFFEE & TEAS Julius Meinl Coffee N Tea ..................Page 25 Royal Cup Coffee...............................Page 22 COFFEE ROASTERS Tec Foods Inc.....................................Page 34 Tugboat Coffee ............................................... COFFEE-GOURMET & SPECIALTY Julius Meinl Coffee N Tea ..................Page 25 COLD STORAGE Perishable Distribution Solutions .................... COLD STORAGE-PORTABLE Portable Cold Storage........................Page 14 COMMUNICATIONS APLM Distributing ........................................... CONSTRUCTION COMPANIES Walter Daniels Construction ..............Page 22 CONSULTING & DESIGN A D E Foodservice Equipment ........................ CONTRACT LABOR SERVICES Atlas Employment Services ...............Page 29 CONTRACT MANUFACTURING Bistro Soups (Div of Vienna Beef) .....Page 39 CORNED BEEF HASH Menza Foods .....................................Page 13 CORNED BEEF-FRESH Vienna Beef .......................................Page 39 EX-Cel Corned Beef ....................................... CORPORATE GIFTS Vienna Beef .......................................Page 39 CRABMEAT Phillips Foods.....................................Page 08 DAIRY-PRODUCTS Instantwhip Chicago...........................Page 28 DELIVERY-VEHICLES DCI Central ........................................Page 23 DESSERTS Eli’s Cheesecakes..............................Page 04 Gerhard’s European Desserts ...........Page 30 Algelato Chicago ............................................. DESSERTS-WHOLESALE Lezza Spumoni & Desserts................Page 33 DIRECT MAIL PROGRAMS Food Industry News ........................................ DIRECTV All Sports Direct .............................................. Prime Time Sports .......................................... DISHWASHER-LEASING & RENTAL Lee’s Foodservice ..............................Page 08 Cintas Corporation .......................................... DISTRIBUTOR SALES REPS Jeff Goworowski.............................................. DRAPERY CLEANING ON SITE Sexton Complete Care.................................... DUCT CLEANING Averus ................................................Page 37 Enviromatic Corp of America .............Page 35 Black Diamond Plumbing & Mech................... Olympia Maintenance ..................................... ELECTRICAL REPAIR & MAINTENANCE Mackay Heating & Mechanical...........Page 22 Black Diamond Plumbing & Mech................... ENERGY BROKER Century Energy Solutions ..................Page 10 ERP SOFTWARE-FOR DISTRIBUTORS TopshelfDS.........................................Page 24 ESPRESSO COFFEE EQUIPMENT United Fast Food & Beverage......................... ETHNIC FOODS Kikkoman Sales USA ...................................... FAUCETS Faucet Shoppe The ...........................Page 20 FILTERS-EXHAUST SYSTEMS Averus ................................................Page 37

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CLASSIFIEDS 847-709-2600 630-669-2885 312-437-1818 773-954-7571 630-254-3365 773-638-5310 630-390-6613 773-954-7571 888-491-1641 800-535-2445 866-758-0058 773-775-0170 630-628-0811 847-671-1557 773-278-7800 630-230-0332 773-278-7800 312-666-2535 773-278-7800 847-707-1077 800-933-2500 800-468-7478 773-736-3417 847-234-0023 847-455-5355 708-547-5969 847-699-3300 630-918-3000 847-637-3500 800-728-1102 630-543-3666 773-851-7833 847-827-1188 800-393-8287 847-729-8000 866-855-2932 708-344-0344 847-381-0448 866-855-2932 630-817-3164 770-883-7441 847-928-0026 630-954-1244 773-478-3890 800-393-8287

Olympia Maintenance ..................................... 708-344-0344 FIRE ALARM REPAIR & TESTING Valley Fire Protection ...................................... 630-761-3168 FIRE SUPRESSION SYSTEMS Averus ................................................Page 37 800-393-8287 Fox Valley Fire & Safety.................................. 847-695-5990 Henrichsen Fire & Safety Equip ...................... 800-373-9714 FIRE-EXTINGUISHERS Averus ................................................Page 37 800-393-8287 Henrichsen Fire & Safety Equip ...................... 800-373-9714 FIRST AID-EQUIPMENT & SUPPLIES Afﬁrmed Medical Service ................................ 847-322-9185 FLATBREADS Grecian Delight Foods .................................... 847-364-1010 FLOOR CLEANING-REFINISH & REPAIR Sexton Complete Care.................................... 847-827-1188 FLOORS-SALES & REPAIRS Customcrete LLC ............................................ 847-651-9699 FOOD BROKERS UJ Marketing ................................................... 847-668-9068 FOOD DISTRIBUTORS Christ Panos Foods ...........................Page 19 312-421-6100 Devanco Foods ..................................Page 06 847-228-7070 Tec Foods Inc.....................................Page 34 773-638-5310 Alfa Restaurant Supply ................................... 773-588-6688 Anichini Brothers ............................................. 312-644-8004 GFS Distribution.............................................. 800-968-6391 Grecian Delight Foods .................................... 847-364-1010 Kronos Foods.................................................. 800-621-0099 FOOD EQUIPMENT Bob King Auctions ..............................Page 20 847-363-2268 FOOD EQUIPMENT MANUFACTURERS Sammic Corp .................................................. 224-307-2232 FOOD PRODUCTS Menza Foods .....................................Page 13 630-230-0332 Tec Foods Inc.....................................Page 34 773-638-5310 GFS Marketplace ............................................ 800-968-6525 Grecian Delight Foods .................................... 847-364-1010 Neil Jones Food Company.............................. 800-543-4356 Riverside Foods .............................................. 800-836-8303 FOOD PRODUCTS-PREPARED Captain Ken’s Foods..........................Page 35 800-510-3811 FOOD-DISTRIBUTION SOFTWARE TopshelfDS.........................................Page 24 770-883-7441 FOOD-PRODUCTION SOFTWARE TopshelfDS.........................................Page 24 770-883-7441 FOODSERVICE DISTRIBUTORS GFS Distribution.............................................. 800-968-6391 FOODSERVICE EQUIPMENT Leach Food Equipment Dist...............Page 40 815-712-7707 March Quality Used & New Equip......Page 15 800-210-5895 Thunderbird Food Machinery .............Page 03 866-451-1668 Losurdo Inc ..................................................... 630-833-2828 FOODSERVICE EQUIPMENT & SUPPLIES Boelter Foodservice Equip & Supply .Page 27 888-263-5837 Alfa Restaurant Supply ................................... 773-588-6688 FOODSERVICE EQUIPMENT-REPAIR Mackay Heating & Mechanical...........Page 22 847-381-0448 CSI - Coker Service Inc .................................. 888-908-5600 Cobblestone Ovens ........................................ 847-635-0172 FOODSERVICE- LAYOUT & DESIGN A D E Foodservice Equipment ........................ 630-628-0811 Losurdo Inc ..................................................... 630-833-2828 Sarfatty Associates ......................................... 847-920-1100 FOODSERVICE-EQUIPMENT PARTS CSI - Coker Service Inc .................................. 888-908-5600 Cobblestone Ovens ........................................ 847-635-0172 FOODSERVICE-SUPPLIES Ramar Supply Co...............................Page 17 708-233-0808 GFS Marketplace ............................................ 800-968-6525 FREEZER & REF TRAILER RENTAL/LEASING Portable Cold Storage........................Page 14 800-535-2445 FREEZERS-ALL TYPES Custom Cooler & Freezer ..................Page 06 630-879-3131 FRYERS FSI/Foodservice Solutions .............................. 847-719-6088 GASKET REPLACEMENT SERVICE Hands on Gaskets & Hardware ...................... 708-641-7007 GELATO Palazzolo’s Artisan Dairy ...................Page 32 800-4GE-LATO Algelato Chicago ............................................. 847-455-5355 GELATO EQUIPMENT & SUPPLIES Palazzolo’s Artisan Dairy ...................Page 32 800-4GE-LATO Kool Technologies ........................................... 630-483-2256

Food Industry News® November 2016 GENERAL CONTRACTORS Walter Daniels Construction ..............Page 22 773-775-0170 GIARDINIERA Authentic Barnds................................Page 25 708-749-5430 E Formella & Sons .......................................... 630-873-3208 V Formusa Company ...................................... 847-813-6040 GLYCOL REFRIGERATION SYSTEM & REPAIR Mackay Heating & Mechanical...........Page 22 847-381-0448 GOURMET-FOOD PRODUCTS Viola Imports ................................................... 847-690-0790 GPS VEHICLE TRACKING Sprint Store by Air 1 Wireless ............Page 12 630-514-9333 GREASE REMOVAL SERVICE DarPro Solutions/Darling Int’l .......................... 800-914-1221 Kaluzny Bros Inc ............................................. 815-744-1453 GREASE TRAP PUMPING SERVICE Tierra Environmental..........................Page 17 888-551-1998 DarPro Solutions/Darling Int’l .......................... 800-914-1221 Kaluzny Bros Inc ............................................. 815-744-1453 GREASE-EXHAUST CLEANING Averus ................................................Page 37 800-393-8287 Enviromatic Corp of America .............Page 35 847-729-8000 Olympia Maintenance ..................................... 708-344-0344 GREEK FOOD PRODUCTS Devanco Foods ..................................Page 06 847-228-7070 Grecian Delight Foods .................................... 847-364-1010 Kronos Foods.................................................. 800-621-0099 Olympia Food Industries ................................. 773-735-2250 GYROS Devanco Foods ..................................Page 06 847-228-7070 Grecian Delight Foods .................................... 847-364-1010 Kronos Foods.................................................. 800-621-0099 Olympia Food Industries ................................. 773-735-2250 HAMBURGER PATTY MANUFACTURER Devanco Foods ..................................Page 06 847-228-7070 HAND HELD TWO WAY RADIOS APLM Distributing ........................................... 866-758-0058 HEATING & AIR CONDITIONER SERVICE & REP Mackay Heating & Mechanical...........Page 22 847-381-0448 Mechanical 24 ....................................Page 12 847-987-9738 Black Diamond Plumbing & Mech................... 866-855-2932 HEATING & COOLING-INSTALLATION & REPAIR Polar Refrigeration .......................................... 630-670-6890 HOOD & EXHAUST-CLEANING Averus ................................................Page 37 800-393-8287 Enviromatic Corp of America .............Page 35 847-729-8000 Olympia Maintenance ..................................... 708-344-0344 HOOD & EXHAUST-SYSTEMS Belvin/J&F Sheet Metal Co ............................. 312-666-5222 HOOD SYSTEMS-FIRE Averus ................................................Page 37 800-393-8287 HOT DOGS Vienna Beef .......................................Page 39 773-278-7800 Crawford Sausage .......................................... 773-277-3095 Red Hot Chicago............................................. 800-249-5226 HUMAN RESOURCES ADP................................................................. 847-507-4210 HUMMUS & SPREADS Grecian Delight Foods .................................... 847-364-1010 ICE CREAM Chocolate Shoppe Ice Cream ............Page 31 608-221-8640 Fox Valley Farms ...............................Page 29 630-231-3005 Homer’s Gourmet Ice Cream .............Page 14 847-251-0477 Instantwhip Chicago...........................Page 28 800-933-2500 Palazzolo’s Artisan Dairy ...................Page 32 800-4GE-LATO Algelato Chicago ............................................. 847-455-5355 ICE CREAM-EQUIPMENT & SUPPLY Kool Technologies ........................................... 630-483-2256 ICE CREAM-YOGURT Instantwhip Chicago...........................Page 28 800-933-2500 ICE MACHINE REPAIR & SANITIZING Ice Solutions 24 .............................................. 847-807-3385 Major Appliance Service ................................. 708-447-4100 ICE MACHINES-SALES-RENTAL OR LEASING Empire Cooler Service .................................... 312-733-3900 ICE-MAKING EQUIPMENT/REPAIR & SERVICE Mackay Heating & Mechanical...........Page 22 847-381-0448 ICE-SCULPTURE AAA Nadeau’s Ice Sculptures ......................... 708-366-3333 ILLINOIS FOOD PRODUCTS Illinois Dept of Agriculture ............................... 217-782-5809 INSURANCE Jos Cacciatore & Company ...............Page 31 312-259-8200 Northern Underwriting Manager.........Page 14 815-226-9353

Caro Insurance Services................................. 708-745-5031 Concklin Insurance Agency............................. 630-268-1600 ISU Northwest Insurance Services ................. 888-366-3467 Society Insurance ........................................... 888-576-2438 The Horton Group ........................................... 312-989-1410 INSURANCE SERVICES Northern Underwriting Manager.........Page 14 815-226-9353 Clermont Specialty Managers ......................... 312-881-1457 INSURANCE-INDUSTRIAL & COMMERCIAL Jos Cacciatore & Company ...............Page 21 312-264-6055 INSURANCE-RESTAURANT Heil & Kay Insurance Agency.......................... 847-258-5310 INTERIOR DESIGNERS Sarfatty Associates ......................................... 847-920-1100 INTERNET ADVERTISING Food Industry News ........................................ 847-699-3300 ITALIAN BEEF Authentic Brands................................Page 25 708-749-5430 Devanco Foods ..................................Page 06 847-228-7070 Fontanini ............................................Page 09 708-485-4800 Serrelli’s Foods ..................................Page 10 877-385-BEEF Bari Beef ......................................................... 847-305-0056 Grecian Delight Foods .................................... 847-364-1010 Red Hot Chicago............................................. 800-249-5226 ITALIAN FOOD SPECIALTIES E Formella & Sons .......................................... 630-873-3208 ITALIAN SAUSAGE Devanco Foods ..................................Page 06 847-228-7070 Fontanini ............................................Page 09 708-485-4800 Anichini Brothers ............................................. 312-644-8004 JANITOR-SUPPLIES Ramar Supply Co...............................Page 17 708-233-0808 JAPANESE-FOOD PRODUCTS Kikkoman Sales USA ...................................... 630-954-1244 JUICERS-FRUIT & VEGETABLES Berkel Midwest................................................ 800-921-9151 KITCHEN-EXHAUST SYSTEMS/CLEANING Averus ................................................Page 37 800-393-8287 Enviromatic Corp of America .............Page 35 847-729-8000 Olympia Maintenance ..................................... 708-344-0344 KITCHEN-RENTALS Spark Shared Kitchen ..................................... 312-399-2084 KNIFE-SHARPENING SERVICE Cozzini Inc ...................................................... 888-846-7785 Maestranzi Brothers ........................................ 708-867-7323 LAW FIRMS Dregerlaw........................................................ 312-322-0955 LED-Menus-Lighting Ecolit, Inc ........................................................ 312-492-7010 LINEN SUPPLY & RENTAL SERVICE Cosmopolitan Textile ....................................... 773-254-6100 Mickey’s Linen ................................................ 773-545-7211 LIQUOR LIABILITY/AUTO/UMBRELLA Northern Underwriting Manager.........Page 14 815-226-9353 LIQUOR-WHOLESALE Peerless Liquors ............................................. 773-378-3908 LOGISTICS COMPANIES Perishable Distribution Solutions .................... 888-491-1641 MANUFACTURERS REPRESENTATIVES Vicki Righeimer & Associates ......................... 847-899-8146 MARINADES-FOR MEATS CRM North America ...........................Page 34 847-916-2051 MARKETING-SERVICES Illinois Royalty ................................................. 630-487-1485 MAYONNAISE Columbus Vegetable Oils...................Page 07 773-265-6500 MEAT PROCESSING EQUIP SALES & SERVICE Berkel Midwest................................................ 800-921-9151 MEAT-SMOKED Nueske Applewood Smoked Meats ................ 800-382-2266 MEAT-WHOLESALE Devanco Foods ..................................Page 06 847-228-7070 Anichini Brothers ............................................. 312-644-8004 International Meat Company ........................... 773-622-1400 R Whittingham & Son Meats ........................... 708-371-1650 MEATBALLS Authentic Brands................................Page 25 708-749-5430 Bari Beef ......................................................... 847-305-0056 MEDICAL SUPPLIES Afﬁrmed Medical Service ................................ 847-322-9185 MEDITERRANEAN FOODS Grecian Delight Foods .................................... 847-364-1010 MENUS-CUSTOM PRINTED Accurate Printing............................................. 708-824-0058

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Food Industry News® November 2016 MILK Instantwhip Chicago...........................Page 28 800-933-2500 MYSTERY SHOPPING/HOSPITALITY SECURITY Petritis Group Inc IL Lic 117001002 ................ 847-705-6619 NAME-PLATES & TAGS Classic Design Awards ................................... 847-470-0855 OIL FILTRATION DEVICES Vito Fryﬁlter ........................................Page 18 847-859-0398 OIL-FRYING Chef Mac Culinary Cooking Oils ........Page 23 708-945-9150 OILS & FATS-COOKING Columbus Vegetable Oils...................Page 07 773-265-6500 Salad Oils International Corp .......................... 773-261-0500 OILS & SHORTENING Chef Mac Culinary Cooking Oils ........Page 23 708-945-9150 Columbus Vegetable Oils...................Page 07 773-265-6500 OILS & VINEGAR Pastorelli Foods .................................Page 02 800-SOS-AUCY OILS-COOKING/BULK Columbus Vegetable Oils...................Page 07 773-265-6500 Salad Oils International Corp .......................... 773-261-0500 OLIVE OILS Columbus Vegetable Oils...................Page 07 773-265-6500 Salad Oils international Corp .......................... 773-261-0500 ORGANIC FOODS Pastorelli Foods .................................Page 02 800-SOS-AUCY OVEN REPAIR & MAINTENANCE Mackay Heating & Mechanical...........Page 22 847-381-0448 OVENS-SALES & SERVICE Cobblestone Ovens ........................................ 847-635-0172 PACKAGING Sunshine Supply Company................Page 03 773-927-2828 PACKAGING SPECIALISTS Wertheimer Box Corporation .............Page 16 312-829-4545 PAINTING & HANDYMAN SERVICES Schubert Painting............................................ 847-606-9660 PANCAKE-BATTER & MIX Tec Foods Inc.....................................Page 34 773-638-5310 PAPER-PRODUCTS Ramar Supply Co...............................Page 17 708-233-0808 PARTY-FAVORS & SUPPLIES Ramar Supply Co...............................Page 17 708-233-0808 PASTA-FRESH AND FROZEN Pastafresh Home Made Pasta ........................ 773-745-5888 PASTRIES-WHOLESALE Gerhard’s European Desserts ...........Page 30 847-234-0023 Julius Meinl Coffee N Tea ..................Page 25 773-954-7571 PATTY MACHINES/FOOD FORMERS Berkel Midwest................................................ 800-921-9151 PAYROLL SERVICES ADP................................................................. 847-507-4210 PEST CONTROL/PEST ELIMINATION Mc Cloud Services .......................................... 800-332-7805 Presto X Pest Control ..................................... 888-627-5772 PHONES-CELLULAR Sprint Store by Air 1 Wiresless ..........Page 12 630-514-9333 PICKLES & RELISH Vienna Beef .......................................Page 39 773-278-7800 PITA BREAD Grecian Delight Foods .................................... 847-364-1010 PIZZA CRUST MIX Via Pizzeria 1 2 3 ............................................ 847-727-6200 PIZZA SAUCE SEASONINGS Via Pizzeria 1 2 3 ............................................ 847-727-6200 PIZZA SUPPLY DISTRIBUTORS Anichini Brothers ............................................. 312-644-8004 PLAQUES Classic Design Awards ................................... 847-470-0855 PLUMBING SERVICES Black Diamond Plumbing & Mech................... 866-855-2932 PLUMBING SUPPLIES Faucet Shoppe The ...........................Page 20 773-478-3890 POINT OF SALE SUPPLIES Schmaus Cash Register & POS ..................... 847-675-6066 POINT OF SALE SYSTEMS Retail Control Solutions .................................. 630-521-9900 Schmaus Cash Register & POS ..................... 847-675-6066 POULTRY-FRESH New S B L Inc ................................................. 773-376-8280 PRESSURE WASHING Olympia Maintenance ..................................... 708-344-0344 PRINTING-CUSTOM ITEMS Accurate Printing............................................. 708-824-0058

nov 2016 41-48.indd 43

PRIVATE LABEL FOOD MANUFACTURERS E Formella & Sons .......................................... 630-873-3208 Milano Baking Company ................................. 800-495-BUNS T F Processors................................................ 847-709-2600 PRODUCE DISTRIBUTORS Premier Produce ............................................. 847-678-0780 PRODUCE-LOCALLY GROWN Nichols Farm & Orchard ................................. 815-236-1615 PUBLISHING Food Industry News ........................................ 847-699-3300 RE-UPHOLSTERY Chicago Booth ...................................Page 26 773-378-8400 Wehrli Woodworks .............................Page 34 630-357-9663 REFRIGERATED TRAILER RENTAL/LEASING Portable Cold Storage........................Page 14 800-535-2445 REFRIGERATION EQUIP SERVICE & REPAIR Mackay Heating & Mechanical...........Page 22 847-381-0448 Mechanical 24 ....................................Page 12 847-987-9738 CSI - Coker Service Inc .................................. 888-908-5600 REFRIGERATION UNITS-MOBILE Kingtec Midwest .............................................. 708-597-2200 REFRIGERATION-EQUIP/COMMERCIAL Custom Cooler & Freezer ..................Page 06 630-879-3131 REFRIGERATION-INSTALLATION & REPAIR Polar Refrigeration .......................................... 630-670-6890 REMODELING & NEW CONSTRUCTION Walter Daniels Construction ..............Page 22 773-775-0170 RESTAURANT EQUIP MANUFACTURERS Sammic Corp .................................................. 224-307-2232 RESTAURANT EQUIPMENT FSI/Foodservice Solutions .............................. 847-719-6088 Losurdo Inc ..................................................... 630-833-2828 RESTAURANT EQUIPMENT & SUPPLIES Boelter Foodservice Equip & Supply .Page 27 888-263-5837 Custom Cooler & Freezer ..................Page 06 630-879-3131 Olympic Store Fixtures.......................Page 16 773-585-3755 Ramar Supply Co...............................Page 17 708-233-0808 Berkel Midwest................................................ 800-921-9151 TriMark Marlinn Equip & Supplies................... 708-496-1700 RESTAURANT EQUIPMENT REPAIR SERVICE Mackay Heating & Mechanical...........Page 22 847-381-0448 Berkel Midwest................................................ 800-921-9151 CSI - Coker Service Inc .................................. 888-908-5600 Cobblestone Ovens ........................................ 847-635-0172 Major Appliance Service ................................. 708-447-4100 RESTAURANT EQUIPMENT-NEW & USED Bob King Auctions ..............................Page 20 847-363-2268 March Quality Used & New Equip......Page 15 800-210-5895 RESTAURANT REAL ESTATE SALES John Moauro/Realty Executives ..................... 708-361-1150 Kudan Group Inc ............................................. 312-575-0480 Nick Dibrizzi/Coldwell Banker ......................... 708-562-9328 Pontarelli & Company ..................................... 847-778-3571 RESTAURANT-DESIGNERS A D E Foodservice Equipment ........................ 630-628-0811 Losurdo Inc ..................................................... 630-833-2828 Sarfatty Associates ......................................... 847-920-1100 RESTAURANTS La Scarola Restaurant .......................Page 33 312-243-1740 Pita Inn Restaurants ....................................... 847-677-0211 SAFETY PRODUCTS-INDUSTRIAL Mennon Rubber & Safety Products ................ 847-678-8250 SALAD-DRESSINGS & OILS Columbus Vegetable Oils...................Page 07 773-265-6500 Tec Foods Inc.....................................Page 34 773-638-5310 SANITATION TRAINING Illinois Restaurant Association ...........Page 20 312-787-4000 SATELLITE TV SYSTEMS All Sports Direct .............................................. 630-918-3000 Prime Time Sports .......................................... 847-637-3500 SAUSAGE Belmont Sausage Company ..............Page 36 847-357-1515 Vienna Beef .......................................Page 39 773-278-7800 Anichini Brothers ............................................. 312-644-8004 Crawford Sausage .......................................... 773-277-3095 Red Hot Chicago............................................. 800-249-5226 SAUSAGE MAKING CLASSES CRM North America ...........................Page 34 847-916-2051 SBA LOANS Ridgestone Bank................................Page 33 847-805-9520 SCALES Berkel Midwest................................................ 800-921-9151 SEAFOOD Fisherman’s Pride .............................. Page 11 800-543-2110

Page 43 SEASONINGS & SEASONING BLENDS CRM North America ...........................Page 34 847-916-2051 SEATING Waco Manufacturing ....................................... 312-733-0054 SEATING REPAIRS Express Seating .................................Page 23 630-985-7797 SECURITY CAMERA SYSTEMS Chicago Cardinal Communication .................. 708-424-1446 SEWER(MAINT)-RODDING & JETTING Tierra Environmental..........................Page 17 888-551-1998 Black Diamond Plumbing & Mech................... 866-855-2932 DarPro Solutions/Darling Int’l .......................... 800-914-1221 SHARED KITCHEN Spark Shared Kitchen ..................................... 312-399-2084 SHIPPING SERVICES Perishable Distribution Solutions .................... 888-491-1641 SHORTENING Columbus Vegetable Oils...................Page 07 773-265-6500 SIGNAGE-INDOOR & OUTDOOR American Graphics ............................Page 24 888-774-6270 SILVERWARE & DINNERWARE Vicki Righeimer & Associates ......................... 847-899-8146 SLICERS-SALES & SERVICE Berkel Midwest................................................ 800-921-9151 Maestranzi Brothers ........................................ 708-867-7323 SNACK FOODS Belmont Sausage Company ..............Page 36 847-357-1515 SOAPS & DETERGENTS Lee’s Foodservice ..............................Page 08 800-728-1102 SOCIAL MEDIA SERVICES Stick Out Social..................................Page 21 312-655-9999 SOFT DRINKS PepsiCo Foodservice ...................................... 773-893-2319 SOFT SERVE-ICE CREAM/EQUIP & SUPPLIES Kool Technologies ........................................... 630-483-2256 SOFTWARE-MEAT/SEAFOOD PRODUCTION TopshelfDS.........................................Page 24 770-883-7441 SOFTWARE-WHOLESALE DISTRIBUTION TopshelfDS.........................................Page 24 770-883-7441 SOUPS Bistro Soups (Div of Vienna Beef) .....Page 39 773-278-7800 Vienna Beef .......................................Page 39 773-278-7800 SOUS-VIDE COOKERS Sammic Corp .................................................. 224-307-2232 SPA King Spa & Sauna........................................... 847-972-2540 SPECIALTY FOODS Artisan Specialty Foods .................................. 708-762-5238 SPICE BLENDS Famar Flavors ....................................Page 22 708-926-2951 STAFFING-SERVICES Atlas Employment Services ...............Page 29 847-671-1557 STEAM CLEANING Olympia Maintenance ..................................... 708-344-0344 SUPERMARKET & DELI EQUIPMENT Leach Food Equipment Dist...............Page 40 815-712-7707 SUPERMARKET- EQUIPMENT/ NEW & USED Berkel Midwest................................................ 800-921-9151 T-SHIRTS-CUSTOM PRINTED DLS Custom Embroidery ................................ 847-593-5957 TABLES-ALL TYPES Chicago Booth ...................................Page 26 773-378-8400 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 29 847-671-1557 TEXT MESSAGING PROGRAMS Illinois Royalty ................................................. 630-487-1485 TOMATO PRODUCTS Pastorelli Foods .................................Page 02 800-SOS-AUCY TRADE PUBLICATIONS Food Industry News ........................................ 847-699-3300 TRUCK DEALERS Fox Ford & Lincoln .............................Page 29 773-687-7807 TRUCK GRAPHICS American Graphics ............................Page 24 888-774-6270 TRUCK-REFRIGERATED DCI Central ........................................Page 23 800-468-7478 TRUCK-SALES & SERVICE DCI Central ........................................Page 23 800-468-7478 Mercedes Benz of Chicago ............................. 312-628-4101

TRUCK-SALES NEW & USED D & S Truck Center ............................Page 15 708-352-5551 M & K Truck Centers (Hino) ...............Page 26 708-793-5251 M & K Truck Centers (Isuzu) ..............Page 31 708-793-5251 TRUCK-VEHICLE GPS TRACKING UNITS Sprint Store by Air 1 Wireless ............Page 12 630-514-9333 TV SALES, SERVICE & INSTALLATION BKS Enterprises..............................................

847-352-1118

Prime Time Sports .......................................... 847-637-3500 VEHICLE TRACKING DEVICES Sprint Store by Air 1 Wireless ............Page 12 630-514-9333 VENTILATING-SYTEMS CLEANING Averus ................................................Page 37 800-393-8287 Enviromatic Corp of America .............Page 35 847-729-8000 Olympia Maintenance ..................................... 708-344-0344 VIDEO SURVEILLANCE SYSTEMS Chicago Cardinal Communication .................. 708-424-1446 VODKA Torta Bianca .................................................... 312-233-2760 WALK IN COOLER, MOBILE, RENTAL/LEASING Portable Cold Storage........................Page 14 800-535-2445 WALK-IN COOLER REPAIR & MAINTENANCE Mackay Heating & Mechanical...........Page 22 847-381-0448 Mechanical 24 ....................................Page 12 847-987-9738 WALK-IN COOLERS AND FREEZERS Custom Cooler & Freezer ..................Page 06 630-879-3131 WAREWASHING PROGRAMS Lee’s Foodservice ..............................Page 08 800-728-1102 WEBSITE DESIGN Americaneagle.com ...........................Page 41 847-699-0300 WELDING & FABRICATING KOP Ind. Welding & Fabrication ........Page 27 630-930-9516 WHIPPED CREAM Instantwhip Chicago...........................Page 28 800-933-2500 WINE PRODUCERS Ste. Michelle Wine Estates ............................. 630-302-5596 WOOD FLOOR CARE Sexton Complete Care....................................

847-827-1188

WORKERS COMP INSURANCE Northern Underwriting Manager.........Page 14 815-226-9353 YOGURT & SOFT SERVE EQUIPMENT Kool Technologies ........................................... 630-483-2256

Want to add your business listings to our Directory of Services? Call Food Industry News At 847-699-3300 to learn how!

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Page 44

CLASSIFIEDS

Food Industry News® November 2016

CLASSIFIEDS

PONTARELLI ASSOCIATES Real Estate Services Restaurant Brokerage Division

Vince Ferraro

Chicago’s Premier Hospitality Real Estate Brokers

YOU CONCEPT: Sports Bar or Upscale Casual will work. Fully equipped!

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

Video gaming!! NW suburb. Great lease! FF&E@ $125K

MIXED USE: “Trophy Building,” heart of far NW suburb, across train station.

Includes fully equipped rest/bar and 3 apartments. REAL ESTATE FF&E @ $495K

SUPPER CLUB: Just over the border! Elegant, intimate, update restaurant & bar.

TAVERN: Great opportunity! Great lease! Includes apartment, volleyball courts

and picnic area! Near Great America! Financing! Biz, FF&E @ $149K

LOCATION: River & Oakton, Des Plaines. 13,200 sf lot / 2,600 sf building.

312.575.0480 www.kudangroup.com NEW LISTINGS & UPDATES! Avondale- 2935 N. Milwaukee Ave.- Retail Space for Lease LI NE ST W IN G!

Seating over 75...banquet room seats 200 with bookings into 2017...Apartment is 1,400 sf with 3 bedrooms and 2 baths...all housed in a beautiful Victorian building nestled in oak trees on 21/2 acres! Plenty of parking. Established 1991. Owners retiring. REAL ESTATE, BIZ, FF&E @ $585K.

Former restaurant. REAL ESTATE @ $575K

CASUAL: Afﬂuent NW suburb, just off I-90. Freestanding brick building on +/- 1

CATERER: Full kitchen plus on site event room or café! Features recipes of

area’s popular Italian chef. Visible end cap with parking. Near west suburb. Great lease!! Training provided. Illness forces sale. Price reduced to $55K with possible ﬁnancing.

DELLS AREA: Turn-key. Family Style with liquor license. Freestanding. Living quarters. Paved lot. Signage. Volume. Booming Plover WI. Owner retiring after 29 years! R.E., BIZ, FF&E: CALL.

LI NE ST W IN G!

comfort food” and specializing in broasted chicken. This freestanding building seats 40 and parks 12. It is highly visible at a busy intersection in NW Chicago. Known for its delicious food and friendly service, this popular spot receives rave reviews. Tenant favorable lease has renewal options for long term. Illness forces sale. BIZ, FF&E @ $159K

RE PR DU IC CE E D!

BROASTED CHICKEN: Unique fast food establishment serving “southern

RREE PPRR DDUU IICCE CCEEE DD!!

acre. Seats 175, parks 200. Fully equipped T-key. REAL ESTATE, FF&E @ $1.2M

DEVELOPMENT SITE: North Suburb. 65,934 sf. REAL ESTATE with bar,

MEMBER: CRBA

REALPOUL REALTY “Commerce With Morality™”

CALL 847-778-3571

RE PR DU IC CE E D!

VinceF@realtychicago.com

LI NE ST W IN G!

MORE LISTINGS AVAILABLE–CALL! SELLING? ALWAYS CONFIDENTIAL!

RE PR DU IC CE E D!

patio, apartment, 3 bedroom house, garages, paved lot and vacant space. Well maintained. Must see!! Package @ $749K.

2731 W. Touhy Ave. Chicago, Illinois 60645 Please Call (773) 743-2100 or Email peterjp@realpoul.com

Peter J. Poulopoulos, MBA

RE PR DU IC CE E D!

THINKING OF BUYING OR SELLING? Managing Real Estate Broker Licensed in: Illinois, Indiana, Wisconsin

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

LI NE ST W IN G! LI NE ST W IN G!

Breakfast-Lunch / Fast Food 6am to 3pm $100,000 Free Standing, Corner, Over $500K Spent in Upgrades; 170 Seats $325,000 Over 30 Years Fast Food Business with 50 Seats $60,000 Free Standing - Same Owners 35 Years with Property $255K $75,000 “One of a Kind” - Same Owner ~21 Years - 6 Days - Great Business PENDING Free Standing - Corner - ~50% of F&E ~ 2 Years Old $149,000 Fast Food - Short Hours - 6 Days -Texas-Style Smoked BBQ $159,000 Greek Yogurt, Raw Juices, Smoothies, Coffee & Tea! $175,000 Free Standing - Same Owners 35 Years Business only $75K $255,000 Fast Food-Free Standing Spotless-Owner Fin-B120K B&P355K $355,000 Restaurant Plus 6 Apartments Above it! A Superb Deal. $495,000 Free Standing, Excellent Deal, With Property, True Opportunity $645,000 Italian Restaurant with Outside Patio - Fine Reputation $295,000 Restaurant-Bar-Pizza-Free Standing-W/out Property-Owner Fin. $350,000 Restaurant-Bar-Pizza-Free Standing-With Property-Owner Fin. $1,695,000 Bar With Property & Rental - Same Owner Retiring after 30 Years PENDING Free Standing - Sports Bar & Restaurant - Business Only $475,000 Sports Bar / Restaurant - Business & Prop., Great Place-Low Price $1,495,000 Free Standing - Sports Bar & Restaurant - Business & Property $1,975,000 Outstanding Sports Bar and Grill W/ 5 Stores - A Truly Great Deal! $2,875,000

LI NE ST W IN G!

BREAKFAST-LUNCH BREAKFAST-LUNCH FAST FOOD FAST FOOD FAST FOOD FAST FOOD FAST FOOD FAST FOOD FAST FOOD FAST FOOD RESTAURANT RESTAURANT RESTAURANT ITALIAN RESTAURANT-BAR-PIZZA RESTAURANT-BAR-PIZZA SPORTS BAR SPORTS BAR & REST. SPORTS BAR & REST. SPORTS BAR & REST. SPORTS BAR + 5 Stores

LI NE ST W IN G!

A BEAUTIFUL SUMMARY OF BUSINESSES FOR SALE

Retail space in the heart of Avondale with potential to be converted into a restaurant or bar, with a possibility of a rooftop patio. Available for Spring 2017. Size: 3,000 SF Rental Rate: $20/SF (Net) Lease Term: Negotiable Agent: Adam

Elmhurst- Confidential #693- Newly Remodeled Restaurant/Bar for Sale

Fully-furnished restaurant/bar in the heart of town. Open floor plan with tall bay windows, large chef’s kitchen, private dining area and spacious bar/lounge area. Size: 4,950 SF Rental Rate: $8,388/Mo. (Net) Price: $299K Agent: Jarrett

Lincoln Park- Confidential #699- Restaurant/Bar with Real Estate for Sale Two adjacent properties for sale in a corner location. Bar/Restaurant with real estate for sale- $2.5M. Residential property for sale - $1.5M. Redevelopment opportunity $4M Total. Size: 3,000 SF (Residential Building) 7,430 (Bar/Restaurant) Price: $4M (Total) Agent: Jarrett

Lincoln Park- 2138 N. Halsted St.- Mason- Business for Sale Newly remodeled bar/restaurant with a Tavern License. Large basement with plenty of storage room. Ideal site for any restaurant/bar concept. Owner Financing available! Size: 1,800 SF Rental Rate: $4,861/Mo. (Net) Price: $149,500 Agents: Scott/Anthony

Lombard- 500 E. Butterfield Rd.- Beer House

Newly built-out space with large walk-in beer cooler and sophisticated 60 beer tap system. Rare beer-only liquor license in a busy shopping center (Yorktown Mall). Size: 3,715 SF Price: $199K (Business) Agent: Jerrod

Loop, West- Confidential Code #J540- Bar/Restaurant for Sale Busy, casual bar/restaurant with outdoor patio. Strong lunch, happy hour and dinner sales. Basement includes two walk-ins and freezer. Ideal space for delivery, carry-out and dining. Size: 4,800 SF Rental Rate: $19,766.43/Mo. (NNN) Price: $199K (Business) Agent: Bob

Loop, West- Confidential Code#M700- Established Bar/Restaurant for Sale Bar and restaurant established for over 20 years. In close proximity to UIC and the United Center. 41 draft beers, 3 private rooms, antique bar and state of the art equipment. Size: 9,222 SF Rental Rate: $17.81/SF (Modified Gross) Price: $474K (Business) Agent: Jarrett

Loop, West- 820 W. Jackson Blvd.- Tapworks

Bar/restaurant with brand new build-out. Beautiful decor with new windows, full kitchen, large basement for storage, office and extensive draft system. Size: 4,741 SF (Ground Floor) 1,815 SF (Basement) Price: $295,000 (Business) Agent: Jerrod

Oak Lawn, IL- 5130 W. 95th St.- Krauss’ Gaslite Lounge

Hometown favorite sports bar with a kitchen. Family owned and operated for over 40 years! Located in a high traffic area with great visibility. Real estate, business & FF&E included. Size: 2,000 SF + Basement Price: $850K (R.E., Business, Assets) Contact: Chad/Anthony

Skokie, IL- 3455A Dempster St.- Ovy Transylvanian Bakery Great opportunity to have a bakery or a restaurant on a busy street with great lease terms! Eight foot exhaust and extensive FF&E included in the sale price. Size: 975 SF Rental Rate: $2,000/Mo. (Modified Gross) Price: $79K (Business) Agent: Adam

St. Charles, IL- 204 W. Main St.- Beehive Tavern & Grill

Money making bar/restaurant for sale in the heart of downtown St. Charles. Great build-out with all FF&E included. Patio in the rear. Gaming License pending. Size: 4,200 SF Rental Rate: $8,200/Mo. (Gross) Price: $349K (Business) Agent: Adam

Wicker Park- Confidential Code#J544- Coffee Shop for Sale

Recently built, bustling coffee shop/restaurant available on busy street. Beautiful build-out with all furniture, fixtures and equipment included in the sale. 1,500 SF Basement. Size: 2,750 SF Rental Rate: $7,978/Mo. (Modified Gross) Price: $150K (Business) Agent: Jerrod

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

Kudan Group, Inc. 566 W. Lake St. Suite 320 Chicago, IL 60661

MEMBER: CRBA

nov 2016 41-48.indd 44

10/12/16 3:52 PM

Food Industry News® November 2016

Page 45

CHICAGOLAND’S BEST LOCATIONS FOR SALE 24 HOUR VOICEMAIL

Only From

Email—nick.dibrizzi@cbexchange.com

NEW! WESTERN SUBURBS ON MANNHEIM ROAD

Turn key, fully equipped fast food restaurant with drivethru window All new & shiny. 1370 SF plus 1,200 SF lower level with high ﬂexicore ceiling. Building 13,304 SF; lot parks 17 cars plus additional parking. Next to Dunkin Donuts & CVS Pharmacy. High density trafﬁc. FOR LEASE/FOR SALE. Call for more information.

NEW! SOUTHWEST SUBURBS Hard corner, National Tenant Location

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

NEW! WESTERN SUBURBS Most famous “Hot Dog Stand” in the Midwest Free standing drive-in. Real $$$ maker Seats 40; Parks 20 Selling Real Estate & Business. Qualiﬁed buyers only. Retail Space Available-Hot Location Located in famous strip center Ready for restaurant development Mediterranean, Fried Chicken, Fast Food, Pizzeria, Chinese, etc. For Lease only $16.50 per SF gross. Very Negotiable. NEW! ELMWOOD PARK-CHICAGO, MONTCLARE AREA ON HEAVILY TRAVELED HARLEM AVENUE Free standing iconic restaurant 4,482 SF Approved blueprints and liquor license. Plenty of parking. For Real Estate $319,500.

COOK CO. NW SUBURBS Pizzeria-Ristorante & More Includes Real Estate & Business. Est. since 1964. Real $$$$ maker, 4 year Federal Income Tax returns avail. Owner retiring. For R.E. & Business $899,000. It’s also a great development opp. for a national tenant. Highly conﬁdential, must sign conﬁdentiality agreement and have proof of funds.

CENTRAL SUBURBS-OAK PARK

National tenant location. Corner stoplight intersection-Oak Park Avenue & North Avenue. Turn-key fast food restaurant. 2,300 SF brick building with parking. Bring your own concept. Available for Lease.

WESTERN SUBURBS

117 W. St. Charles Road, Villa Park, Il. Turn-key closed restaurant drive-in. 1,663 +/- SF fast food restaurant building seats 64. Lot size: 80’x125’ or 10,000 SF, parks 20 cars. Completely remodeled in 2010.Trafﬁc count 26,400 per day. Real Estate taxes: $9,479; Zoning: C2. For Sale: $359,000; owner ﬁnancing available with 40% down. For Lease: $16 per SF or $2,200 per month NNN

NEW! EVANSTON NEAR NORTHWESTERN UNIVERSITY

Hot restaurant location, turn-key in downtown Evanston Free standing 3,500 SF building plus 1,500 SF basement. Seats 140; parks 17 cars. National tenant location. Call for more information

NORTHWEST SUBURBS

Hot Suburb-Downtown Location. Turn-key brand new restaurant–sit down bar-banquets. Water view patio with covered bar area. 4 room apartment and full basement. Low Real Estate taxes. 5,500 SF building plus basement. Fully sprinkled, with plenty of parking. Includes Real Estate, Business Fixtures & Equipment

FREE STANDING BUILDING With Drive-Thru Available in Cook, DuPage & Kane County. Call for more information.

CHICAGO WEST LOOP

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

NEW! CHICAGO NW/NORRIDGE AREA ON IRVING PARK ROAD

Family style bar-grill & pizzeria. Corner free standing mixed use 4,055 SF bldg. 1st floor-3,125 SF bar-grill seats 100 +/-, 30 ft. sit down bar. 2nd floor-4 bedroom apartment. Low Real Estate taxes. Parking for 30 +/- cars. Established for 20 years, owner retiring. Open from 4pm to Midnight, potential for longer hours. Profitable business, 3 years Federal Income Tax returns available. Clean incidental liquor license & PPA license. Selling Real Estate & Business.

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

NEW! CHICAGO, SW, ARCHER & HARLEM

Bar with clean Tavern license. Includes Real Estate and Business. Chicago, SW, Archer Avenue & Harlem Avenue. Call for more information.

MEMBER: CRBA

ORLAND PARK AREA 1,000 - 4,200

Nick Di Brizzi 888-317-7721

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

FOR SALE OR LEASE

CORNER FAST FOOD WITH DRIVE-IN AND PARKING ON BUSY CICERO AVENUE. ALL FIXTURES AND EQUIPMENT. OWNER FINANCES. CALL FOR DETAILS

773-213-3333 nov 2016 41-48.indd 45

BUSINESS OPPORTUNITIES • THINKING OF BUYING OR SELLING? CALL JOHN MOAURO! PIZZA/DELI CONCEPT

“HOT, HOT, HOT”

Apx 2,500 Sq. Ft. Seating for approximately 65-80. Great Lease, Heavy Trafﬁc Area just outside of the Loop. Near Greek Town a community favorite, limited hours. Pride of Ownership, Asking $119,900

Fast Casual Restaurant w/ Property. Income Producing, Call for Details!!! Price to Sell $399,000

FORMER CHECKERS LOCATION

Free standing building w/ drive thru in the Western burbs. Near stoplight intersection. 1,200 sq. ft. on approx 1/4 acre site. Low property taxes. Property repriced at $369K.

PANCAKE HOUSE

PIZZERIAS WITH BANQUETS

Chicago location. 3,000 sq. ft. Seats 120. Long term, favorable lease Limited hours. Possible owner ﬁnancing. Asking $99,000 OBO.

Multiple locations. Starting from upper 400Ks. Long established, over 50 years of history. Seller retiring. EXTREMELY CONFIDENTIAL Call for details.

“Sell Off”

Seating 400 plus. Apx. 58,000 Sq Ft site, building w/ walk out lower level. Over 13,000 Sq Ft. Low RE taxes, Being offered below current appraisal. Bank owned w/ possible financing available. Asking $699K

NG NDI

This is a Restaurant/Banquet Facility. Located in SW burbs, adjacent to a golf course community; great for banquets.

PIZZERIA

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

REST/BAR/BANQUETS

Western burbs. High volume. 6-days a week operation. 7,000+ sq. ft. with very favorable lease. Sales exceed $2.5M ﬁrm. Asking $599K. Business only. Conﬁdential! Call for details.

AMBASSADOR

9999 West 143rd Street Orland Park, IL 60462

Broker/Appraiser Always Confidential

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

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CLASSIFIEDS

Contact Tom Traina tom@eatz-associates.com 1-847-651-3834 www.eatz-associates.com NEW LISTINGS Well Est. Family Rest –NW Sub • Sales $944k • Rent $2,750 • Asking $325k • Owner Financing Well Est. Breakfast & Deli Rest Chicago • Gross Sales $1,016,687 • Rent $8,110 • Asking $425k Pizzeria – Dine in/ Pick-up/ Delivery – NW Subs • Net Sales $11-12k/ WK • Rent $3,500 • Licensing Fee 5% • Asking $150k Pizzeria – Pick-up/ Delivery – SW Subs • 2015 Net Sales $569K • Rent $3,500 • Licensing Fee 5% • Asking $150k BBQ Franchise – NW Subs • Net Sales 347k (11 mths) • Rent $4,200 • Seats 30 • Asking $40k LISTINGS PRICE REDUCED Independent Soup & Salad Rest. Chicago • OGOLVIE TRAIN STATION • Sales $358k • Rent $4,600 • Price: $159k Established Cupcake & Café – NW Sub • Gross Sales $369k • Rent $3,700 • Full kitchen • Asking $199k

Villa Pizza – 1-hour North of Chicago – Premium Outlet Mall • 2015 Net Sales $366,900 • Rent $5,312 • Price: $200k • Owner ﬁnancing with 60% down Halsted Street Deli Franchise – DT Chicago (Can re-brand) • 2015 Net Sales $183k • Rent $4,500 • Hours – 5 days 7-3pm • Price $162k Hotdog and Beef Restaurant – NW Subs • Monthly sales $60-65k • Rent $8,500/ Gross (3,800 SQFT) • Asking $239k • Est. 25+ years Independent Pizzeria – Far West Sub • Same owner 20+years • Sales $345k • Rent $750/mth • Video Poker allowed Pizzeria – Dine in/ Pick-up/ Delivery – NW Subs • Net Sales on Tax Return $478k • Rent $2,666/ mth Gross • Asking $225k Gyros, Hot Dogs and Beef – Far West Subs • 2015 Gross Sales $623k • Rent $5,300 • Asking $239k Auntie Anne’s Pretzel Franchise – N. Dakota • 2015 Sales $276,266 • Rent $5,435/ Month Gross • Asking $199k Papa Rays Pizza Franchise – NW Subs

High Volume Bar and Restaurant – South Subs • 2015 Gross Sales $936,496 • Rent $12,500 • Asking $150k

Corp Location – Looking for a franchisee

Rosati’s – Far SW Sub – W/ Gaming • Rent $1,100 • Monthly Sales approx. $30k • Gaming • Asking $175k

Established Gyros, Beef and More – NW Subs • 2015 Sales $387k • Rent 4,000 • Asking $145k

Pizzeria – Dine in/ Pick-up/ Delivery – NW Subs • Gross Sales $480k • Rent $5,300 • Asking $79k • Owner Financing w/ 40k down

Breakfast/ Lunch – Chicago Loop • Gross Sales $516,222 • Rent $6,000 • 7am -3pm M-F S/S 9am-2pm • Asking $169k • Owner Financing

FEATURED LISTINGS Wing Franchise – NW Sub • 2016 Weekly Sales $9k • Rent $2,700 • Asking $165k

• Ave Monthly sales $31,862 • Rent $3,119/Gross • Asking: $150k

Charley’s Philly Steak Franchise –NW Sub • 2015 Net Sales $441,326 • Rent $6,834 • Price: $150k • Owner ﬁnancing with 100k down

Fully Equipped Production Kitchen for Lease

Spark Shared Kitchen, available immediately. Perfect for caterer or food production. 8,200 to 12,000 sq. ft. $14 - $16 per sq. ft. 1,900 sq. ft. cooler with prep & hand sinks, 900 sq. ft. freezer. 500 sq. ft. refrigerated production room with blast chiller & prep and hand sinks. Option to purchase existing equipment (4 convection ovens, combi-oven, 6 burner stove, tilting skillets, etc.) Two refrigerated loading docks with levelers. 600 sq. ft. cook room with 24” hood. Dish room with dishwasher & 3 basin sinks. M & F bathrooms. Ofﬁces and conference room. McKinley Park location (near 39th & Western). Located on private street. Ample parking with secure truck parking available.

Call Richard Mott (312) 399-2084 or rmmott@gmail.com

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Food Industry News® November 2016

— — FOR SALE — —

SPORTS BAR AND CAFÉ (Chicago, IL)

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

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

Restaurant For Sale

Great business in NW Chicago. Excellent location. Established 40 years! Fully equipped! Seats 140, plus 75 in party room. Plenty of parking. High trafﬁc area. Stoplight intersection. Priced to sell at $199,000.

For more info, call 847-962-4457

BERWYN

Bar & Grill For Sale. Updated Turn-Key 2,200 sq. ft. High visibility. Video gaming. Great lease! -------------------------------------------------------------------------

SCHILLER PARK

OAKBROOK BUTTERFIELD RD Three Level Restaurant, Lounge, Main & Private Dining Rooms Outdoor Patio backs to Waterfall Banquet, Conference Center Build-Out Nearly Complete 30,000 sq ft – Divisible Part of Huge P.U.D. FT. LAUDERDALE, FL Restaurant Lounge in NuRiver Landings Huge Outdoor Patio Overlooks NuRiver Upstairs Mezzanine for Overﬂow or Banquets Boat Slips Available New Build-Out Nearly Complete 7,000 sq ft + 2,000 sq ft Patio Indoor and Outdoor Bars South Lake Tahoe In Tahoe Keys Marina & Yacht Club Restaurant, Lounge, Banquet Rooms Great Outdoor Patio for Dining & Entertainment Operating for 20+ Years

Kristopher 630.268.4000 kris@plencner.com COMMERCIAL/RESIDENTIAL BUILDING 7 Unit Building 3121 N. Cicero. 4 apts. with tavern & food. Tavern license. Lot 50 x 125. Occupancy: 98 Some ﬁnancing available.

$775,000

Call Wesley at 773-671-1273

Well established bar with successful gaming business. SPORTS BAR FORownerSALE Parking for 20 cars. Business $502,000 proﬁt per yr. $750K of Real Estate+ Furniture, with real estate. High trafﬁc Includes Fixtures, & Equipment. Western Suburbs w/ karaoke stage, lighting, poker and game area. Great exposure! room, pool table, indoor and outdoor pub. Contact Sean Glascott - @properties

773-551-7168

9,500 Sq Ft. Updated/clean atmosphere. Owner health, will train. $1,350,000 incl. R.E.

Call! 630-862-5234

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Food Industry News® November 2016

Page 47

If you’ve ever thought about it, well here is your chance. Own the most successful Restaurant/Bar in Evanston!

Bat17

Distinctive Provisions & Spirits

Bat 17…The two partners at Bat 17 are open to serious investor offers to purchase Evanston’s most successful restaurant bar operation. Over the past ten years Bat 17 has been featured on Windy City Live & 190-North of WLS-TV Channel 7, ESPN Gameday broadcasts, Chicago’s Best of WGN-TV and has been selected as the Best Restaurant in Evanston for the past four years by the Daily Northwestern Newspaper. Bat 17 has been selected as the #1 place to eat in Evanston by Chicago Magazine 2013, one of the 39 most iconic college bars in the country by Spoon Magazine and #26 on the list of the 50 best college burger joints in the nation by Spoon Magazine. Bat 17 will reach nearly $3 million in sales for 2016. The partnership at Bat 17 will be available to train new owners within a flexible service agreement. The lease is recently renewed and the space is just under 6,000 sf. Sales Price: $895,000. The owners will not carry paper on the Asset Purchase.

Serious offers only may inquire through email: jamespomerantz@bat17evanston.com Bat 17 1709 Benson Ave Evanston, IL 60201 (Do not call the restaurant about the sale. Do not inquire with any employees during any visit to Bat 17.)

FOOD INDUSTRY NEWS 2016 CLASSIFIED RATES

2” 4” 6” 4” 4”

x x x x x

2” ................................. $50 2” ............................... $100 2” ............................... $150 4” ............................... $200 5” ............................... $250

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4” x 6” ............................... $297 4” x 8” ............................... $397 4” x 10” ............................. $497 10” x 6” ............................. $662 FULL PAGE ............................ call

CALL PAULA: 847-699-3300

MAJOR CREDIT CARDS ACCEPTED!

Short Term Advertising vs. Long Term Advertising Strategies: Short term advertising implications:

1. They’re here and then gone. 2. Not everyone knows who the company is. 3. Lack of branding. (“What’s the company name? What do they do?”) 4. They look weaker than consistently advertised competitors. 5. A lack of trust from skeptical prospects is never overcome. 6. Enables competitors to fuel ugly rumors that the short term advertiser is on their way out when the ads stop. 7. Fails to establish top of mind awareness with established and new buyers. 8. May indicate that the company does not have the confidence in its products or service. 9. May indicate a lack of success, cash flow or lasting power. 10. Fails to remind current customers they made the right choice. Long term advertising implications:

1. Encourages positive word of mouth, referrals, repeat business and growth. 2. Identifies you as a successful, safe solution to the markets’ needs. 3. Shows you are available, reliable and welcome to new customers. 4. Builds trust and confidence in your brand and company name. 5. Makes the job of generating new business easier and helps retain current accounts. 6. Clearly communicates exactly who you, why you’re the best choice and exactly what you do. 7. Protects your business in the face of new, aggressive competitors. 8. In the case of B2B print programs like Food Industry News, it allows you to take advantage of editorial opportunities. 9. Enables you to get known by new buyers on an ongoing basis. 10. Makes it easier to attract the best employees and win the best accounts. Marketing is an investment. Word of mouth is not marketing. Demonstrate to the market why you are the best choice. Advertise in Food Industry News consistently. Cary Miller, VP/Sales, Food Industry News

If you thought getting a pay rise meant spending evenings hunched over a desk, think again. In fact, the more hours we sleep, the more money we are likely to earn. Experts have found that sleeping for just one extra hour a week boosts productivity; so much so that it can result in a salary increase of 1.5 per cent in the short term and 4.9 per cent in the long term, with the biggest impact experienced for commission-based work.

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