FIN November 2017 web edition

FOOD INDUSTRY NEWS NOVEMBER 2017

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Michelin Names Chicago Bib Gourmands

Michelin inspectors have named some of their newest favorites in Chicago: In Logan Square, Giant, cozy brainchild of chefs Jason Vincent and Ben Lustbader, packs fun into all of the dishes while True Food Kitchen is pioneering healthy fare in River North under the direction of Sam Fox and Dr. Andrew Weil.

HaiSous in Pilsen is a Vietnamese concept by chefs Thai Dang and his wife Danielle Pizzutillo-Dang. Mango Pickle in Andersonville has brought a new wave of creativity to the Indian cuisine scene in Chicago.

Mi Tocaya in Logan Square is the first restaurant venture of acclaimed chef Diana Dávila. Serving up regional Mexican cuisine at great value, this authentic and fun restaurant is not to be missed while visitors to Quiote, also in Logan Square, can appreciate the dedication to Mexican techniques and cuisine from former salsa truck owner and chef, Dan Salls.

Pleasant House Pub offers the best of bakery and beer under a new roof in Pilsen. Led by chefs Art and Chelsea Jackson, the recently relocated project is serving up beloved Royal pies alongside Pleasant House Farm’s produce and a line of Bulldog Ale House offers sports bar ambience and All-American comfort food Pleasant House Pub beers brewed by Whiner Beer. that has propelled the brand to continue growing. Offering a variety of salads,

burgers, pizza, wings, wraps and sandwiches, Bulldog keeps business brisk with food and drink daily specials. With emphasis on quality ingredients and moderate pricing in a sports-themed environment, it is a sociable and friendly oasis for anyone wanting to try the beers on tap without breaking the bank.

Bulldog Ale House has ten locations: Chicago, State Street; Chicago, Loyola; Algonquin; Bollingbrook; Carol Stream; McHenry; New Lennox; North Aurora; Rolling Meadows and Roselle. Their eleventh location, 451 N. Commons Drive, Aurora, is opening soon.

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Americans have a confession to make: they are obsessed with TV and snacking. In a recent survey, Eagle Foods, makers of G.H. Cretors® Popped Corn, found that the average American clocks up 11 hours and 23 minutes of TV watching in a typical week, and a resounding 96% of people surveyed reported that they are likely to snack while tuning in.

One-third of people reported that certain snacks pair better with different television shows. Pairings that Americans favor include: ■ Popcorn rated the top snack to pair with nail-biting fantasy shows like HBO’s “Game of Thrones” and “Westworld” ■ Popcorn also wins the vote for fans of the quick-witted HBO political satire, “Veep” ■ Ice cream pairs best with NBC’s emotionally rich series “This Is Us” ■ Fans of reality TV series like ABC’s “The Bachelor,” “The Bachelorette”

and “Dancing with the Stars” most often reach for chips ■ Chips are also the top choice for men catching up on binge-worthy Netflix series such as “Stranger Things” and “Orange Is the New Black”, but women watchers are reaching for popcorn.

■ Chips are the choice for fans of Olivia Pope and ABC’s “Scandal” The snack pairings trends continue for those watching full length movies as well. When watching action and horror films, movie buffs are four times more likely to reach for a salty snack versus a sweet treat. Conversely, romantic comedy fans want it all, with the majority of those with a preference (38%) saying “I look for something that satisfies both sweet and salty.” For millennials watching rom coms, however, the preference is for strictly sweet.

G.H. Cretors® Popped Corn is available in eleven bold flavors including The Mix®, a classic blend of rich, buttery caramel and cheddar cheese, Organic Dill Pickle, Organic Chile Jalapeño White Cheddar, Pumpkin Spice Caramel Corn and more. Eagle Foods facility just north of Chicago in Waukegan, Illinois.

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Chicago Fast Food Chain Founder Talks About Growing A Mindful Burger Institution Epic Burger is sitting at the top of a mountain of Chicago’s fast casual landscape. David Friedman, Founder of Epic Burger, has been positioning all eight locations of this homegrown burger institution for growth in ways that stand out and are maybe even controversial. In June, Epic Burger went cashless and the story Food INdustry News was featured in an extended story by Crain’s with Da1440 Renaissance Drive, Park Ridge, IL 60068 vid stating that the brand thinks cash is no longer king.

847-699-3300 Valerie Miller, President and Publisher In July, the groundbreaking veggie burger that “bleeds” Mark Braun, Associate Publisher beet juice recently made its debut at Epic Burger, the Terry Minnich, Editor Cary Miller, Advertising/Vice President first restaurant to provide the Beyond Burger made to 847-699-3300 x12 order in a restaurant. Its North Avenue location quiPaula Mueller etly opened a dessert emporium complete with a shake Classifieds/Office Manager Nick Panos, Corporate Counsel counter, house made donuts, and a big selection of Bob Zimmerman Hoosier Mama pies. Epic Burger began to extend late Independent Advertising Consultant 312-953-2317 night service at some of its locations in Chicago and Davy Kusta also delivers food from their menu via UberEats.

Independent Advertising Consultant “We’re excited to give our customers the option to (708) 439-1155 make a mindful choice for good food after midnight!”

James Contis 1927-2013 — David Friedman, Founder of Epic Burger Food Industry News Issue 11, November 2017 (ISSN #1082-4626) is published monthly, $49.95 for a With all the concern about global warming, carbon three-year subscription, by Foodservice Publishing, footprints, growing discoveries in health and new 1440 Renaissance Drive, Suite 210, Park Ridge, IL 60068-1452. Periodical postage paid at Park Ridge, IL, and found allergens to consider, and the growing excepadditional mailing offices.

POSTMASTER: Send address changes to tions of ultra-convenience, Epic Burger’s “Mindful Food Industry News, 1440 Renaissance Drive, Suite 210, Park Ridge, IL 60068-1452.

Burger” experience is moving full speed ahead meet___________________________ For advertising or editorial information, call (847) 699-3300 ing the demands of customers, the environment, and or online: www.foodindustrynews.com This publication cannot and does not assume the responsibility investors that will hopefully be visible and create a for validity of claims made for the products described herein.

Copyright © 2017 Foodservice Publishing Co., Inc. demand for Epic Burger in surrounding Midwest marWE SUPPORT: Illinois Restaurant Association kets. This Chicago business man is building an empire National Restaurant Association American Culinary Federation on a mountain of mindful burgers in one of the world’s Club Chefs Association of America Greater Chicago Club Managers Association of America most happening food cities. — Jessica Gillespie

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A wok may not be the traditional cooking vessel for Italian pasta, but its high heat and large surface area are perfect for a caramelized tomato sauce, according to chef Sarah Grueneberg. The 2017 James Beard Award winner uses a wok to create pasta arrabbiata with a seared sauce and crispy-edged noodles. – Adapted from Tasting Table

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New York Bar Welcomes Smokers

Sugar East, a new bar on the Upper East Side of Manhattan, has a tobacco license thanks to a previous tenant, so it allows smoking inside and sells cigarettes. Bartender Jeremy Strawn attracts beverage customers to the venue by crafting unique drinks that take their names from key ingredients such as Charred Lemon and Smoke.

– Adapted from The New York Times

Workforce Disability Inclusive Changes Fact: Nearly 6% of the American workforce is made up of those with disabilities, but companies are three times less likely to hire a person with disabilities than one without, according to the US Census Bureau. Several companies, such as Starbucks and Microsoft, are working to create a workplace that is more inclusive to the disabled. – Adapted from Inc. online

Culinary Classics, the local leader in affordable custom chef coats, chef pants, hats and other items in a variety of (custom and stock) sizes, recently opened a culinary apparel superstore located 4025 South Western Avenue in Chicago. The company has 12 seamstresses who can create any item in any size, shape and pattern to help demonstrate creativity, individuality and professionalism.

The company has dozens of products in many sizes in stock on display. Culinary Classics is a family owned uniform company providing uniform apparel you want to wear. They help staff wear made-to-order uniforms which complement male, female, long, short, tall, petite, and plus sizing from XS-7X. There are no minimums as well as offering complementary design consultation. To learn more, visit the company’s website at www. culinaryclassics.com.

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Philadelphia Restaurant to Open with PostApocalytic Theme

The portion of restaurants’ sales coming from delivery could top 40% by 2020, roughly a sevenfold increase from current levels, according to a recent study from Morgan Stanley. Demand for off-premise transactions is surging most sharply for coffee and burger chains, the financial company found in a survey of 6,000 consumers. Half the respondent base (45%) had ordered delivery in the prior six months, and 85% had visited restaurants.

Not all of the news was good for the restaurant chains that have charged into delivery in the last year. (The report’s author, Morgan Stanley restaurant analyst John Glass, said 80% of the public chains he tracks are now in that market.)

The report found that 43% of delivery patrons opted for athome or at-office service instead of going to a restaurant, up from 38% in 2016. – Adapted from restaurantbusinessonline.com

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Chef Profile

Executive Chef Fred Ramos Bar Roma Mad Rex owner Michael 5101 N Clark Johnigean and his part- Chicago, IL ners opened their new Philadelphia post-apocalyptic themed restaurant in September, attracting the attention of passersby with a machine gunladen truck shooting flames and smoke high outside the establishment. The menu features creations by renowned chef Peter Rule and diners have the option to grill their own steaks on a slab of hot rock.

– Adapted from Eater

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The Secrets to RESTAURANT MANAGEMENT & STAFF TRAINING

By Christine J. Lueders; Atlantic Publishing Group ISBN-13: 97816202341112; $19.95 How does a manager take care of staff and how do staff members take care of guests? This training guide shows owners, managers and staff how individual actions have a direct or indirect effect on others. Sections that directly address hosts, servers and management clearly give how-to advice as well as tricks of the trade. Decrease turnover, cut problems for staff and guests, create respect and pump up profits for staff and the house. Can you boost customer satisfaction? Yes, here’s the guide.

Checklists and definitions (with a twist of well-needed humor). It will improve your operation. –MB

Where are you from? Southwest suburb of Chicago: Countryside Where did your passion begin? Worked at a small Italian restaurant called Cia Tutti in high school. Started out as a prep cook and eventually worked on the hot line at 16 years old.

What’s your perfect meal? If I could only choose one, it would have to be a juicy Bone In Ribeye, charred medium rare with a twice baked potato Your education: I was awarded a scholarship from my high school Lyons Township to attend the Culinary school of Kendall College. I was the only student to graduate with a B.A. degree in International Culinary arts. I was a teaching assistant while working towards my B.A. I also was able to compete twice in the Bocuse d’Or culinary competition.

Who are your most memorable customers? I remember meeting Julia Child and cooking with some great chefs for a big anniversary party for her. Also cooked for Muhammad Ali at a big event dinner!

The worst part of the job: The hours and weekends spent away from friends, family and loved ones. The worst is when your lead pasta guy calls in sick and I get stuck working the line!

What were your worst kitchen mishaps? I have worked in many kitchens, some more fun than others. Printer’s Row was by far one of the best! In the kitchen on your last day, or even your birthday, we would take you to the car wash. That meant the salad guy would whip up some extra whipped cream, maybe colored green. One would have ice water and another hot water, depending on who it was we may use the fish water from the drain pan. The best was my sous chef Manuel had a birthday and he knew he was going to go to the car wash, so he had flour in both front pockets all day and when he saw everyone coming at him, like a ninja he threw flour in all of our eyes.

What’s your favorite food to prepare ? I enjoy cooking pasta dishes. They are fast to pick up and you can use many different kinds of ingredients , and who doesn’t like a great homemade fresh pasta. Bar Roma has two pasta ladies that make beautiful hand rolled spaghetti, tortelloni, ravioli, papparadelle, gnocchi, fettuccine and many more specialty pastas.

What part of the job gives the most pleasure? When a customer leaves happy and really makes a point to go over to the kitchen and say thank you for the wonderful meal. As a chef one of the perks is that we are able to taste daily the best foods in the world if you have a cool menu. I eat sweetbreads, oxtails, pork cheeks, octopus, beef cheeks, duck confit, and 5 different meatballs that we prep everyday, so I never go hungry.

If I could not be a chef I would probably have been a bartender.

Best advice you ever got: My friend Dudley once told me. “Freddy, we make our own jobs/positions they don’t make us”. Michael Foley when I competed at the NRA show said. Its not about first or winning its about cooking. You made it taste and look with everything you knew and had.

Let the judges and the gods decide the rest… Good luck and cook like hell!

Where do you like to relax? I like to vacation anywhere warm and sunny, with great food, friends and family.

What do you like about Food Industry News? I like Food Industry News to stay current and up to date on new food trends and dishes.

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Food Industry News® November 2017

Spotting The Poor Thinker on Your Team “Think outside the box.” Keep Your Work Life Running Smoothly 1. Pop-up irrational or unrelated comments that dumbfound others 2. Uses worn-out catch phrases like “as you know,” “first and foremost,” and others to add color to his/her comments.

3. Emails consist of

copy and pasting; poor form, poor skills on letters and memos.

4. When asked to “play back” the last statement he/she heard, gets defensive and won’t do it.

5. Bad phone/electronic communication habits.

6. Leans on non-advice:

7. Takes over meetings or group participation sessions; ego gets in play.

8. Zones out.

9. Frequently looks down at phone texts.

10. Cannot look you directly in the eye.

Cost of Bad Habits

Are Americans saving? Overall, no! How much could be saved if money wasn’t spent on these items (numbers are estimates)—A pack of cigarettes a day for 20 years $36,500; one bottle of water a day for 20 years $17,300; a couple of cups of coffee a day for 20 years - $21,000. Now add beer, liquor and payments on a big house, big truck and other “toys.” You could have over $58,000 in 20 years, with the taxes already paid. Spend less than you make or you’ll be on the roller coaster of failure.

Never, ever stand for abuse.

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Sometimes our workplaces can seem so out of control that we feel like there is nothing we can do to slow down and bring some sense of calm to situations that seem like pure chaos and pandemonium. But the truth is that there are lots of preventative steps to keep you that emergency zone. Here are a few tips for keeping pressure down to a minimum as you try to do your job: n When you make a mistake, admit it. Why spend the time and energy doing a song and dance that won’t serve you well in the end anyway? n Schedule regular staff meetings every week and keep them as short as possible. Doing so should cut down on the number of interruptions you have each week to answer quick questions. n Learn one of the hardest lessons for leaders to comprehend: You don’t have to know everything to make a sound decision. Gather your facts, assess your situation and make your decision. Good leaders learn to trust this process rather than drowning themselves in too much information. n Don’t let your people-pleasing desire get you into trouble. Before you agree to do something, look at your schedule. Is what you’re considering feasible, reasonable or even possible? Once you answer this question honestly for yourself then get back to the person needing you let him or her know your answer in a straightforward kind manner. n If you go in early or stay late to get work done and the phone rings, let it go. Focus on what you stayed past regular business hours to accomplish. n Have employees write their own descriptions that is what they actually spend their time doing. Then ask them to write down detailed instructions for frequently used procedures or processes important their jobs. This will help new employees when they come on board and will save everyone time if someone has to take extended time off and his or her workload needs be covered by other staff.

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Food Industry News® November 2017

Seven Qualities of Charisma

What is charisma? It’s easy to spot, and people know it when they see it, but they don’t exactly know what it is, and misidentify it very often. But the definition of charisma is: the ability to influence others positively by connecting with them physically, emotionally, and intellectually. The following are qualities of charisma: Silent Messages These are the image and the aura that you project. It’s the way you carry yourself, physically, emotionally, and intellectually. There are some people whom you look at and your eyes just go to them.

Speaking Ability You can have a terrific idea but who’s going to know it unless you can articulate it? People who are greater leaders, people who have personal magnetism, and people who draw people to them are great speakers. That’s why the Churchills, the Kennedys, the Martin Luther Kings, and the Brian Tracys, are known as very, very good speakers.

Listening Skills The irony is that you can go to just about every college and high school in the country and find classes on speaking, but I challenge you to find one-twentieth of those schools that teach listening. It’s rarely taught, infrequently practiced, but it’s a key to communicating and making others feel special in your presence.

Persuasiveness Some people may think if you’re a good speaker, you must have good persuasive skills. That’s not necessarily true. It’s certainly helpful, but it doesn’t have 100% correlation. This is your skill at motivating others to follow your lead or adopt your idea. No idea ever gets anywhere until people are persuaded to adopt it.

Use of Time and Space How you honor, or violate, another person’s personal space and time affects the amount of tension or trust between two people. If you’re a contact-oriented person dealing with a noncontact-oriented person, you could unintentionally violate that person’s space. It’s the same thing with time: how you spend it, how much time you give, whether you’re early or late, how long you stay with them-all that tells people how much you value them.

Adaptability Adaptability is understanding how to treat others the way they want to be treated. One of the big things in business today--actually even in the world– is diversity: cultural diversity, gender diversity, racial diversity, religious diversity, behavioral diversity, and personality diversity.

“Adaptability” is your ability to understand the concept of diversity, and also to use it effectively.

Vision What do you care really deeply about? Whatever your objective, you’re never going to influence anyone to change their ideas or take action if you yourself don’t feel strongly about them.

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Food Industry News® November 2017

DESIGNING ORIGINAL BREADS WITH LEGENDARY QUALITY

The National Confectioners Association Employs Thousands

The National Confectioners Association is the trade organization With a state-of-the-art Design Center, that advances, protects Gonnella Baking Company can custom design original breads that satisfy your and promotes chococustomers’ taste buds to perfection. late, candy, gum and mints, and the compaStart your design process today, call nies that make these Bob Nasshan special treats. As the (800) 262-3442 x1150 leading association for the $35 billion U.S. confectionery industry, NCA educates the pubARTISAN BREADS • BUNS lic to help ensure that ROLLS • BREAD CRUMBS it understands and appreciates the unique role that chocolate and candy can play in a happy, balanced lifestyle.

Confections are produced in all 50 states, creating jobs for approximately 55,000 workers in more than 1,000 manufacturing facilities across the country. More than 400,000 jobs in agriculture, retail, transportation and other industries rely in part on the sale of confections for their livelihood. For every one job that is created by confectionery companies, another seven are supported in related industries.

Learn more about the “Power of Sweet” at CandyUSA.com

Amazon Branded Meal Kits Apple Employees’ 11 Steps To Success a Let go of the old, make the most of the future. a Always tell the truth, we want to hear the bad news sooner than later a The highest level of integrity is expected, when in doubt, ask a Learn to be a good businessperson, not just a good salesperson a Everyone sweeps the floor

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a Be professional in your style, speech and follow-up a Listen to the customer, they almost always get it a Create win/win relationships with our partners a Look out for each other, sharing information is a good thing a Don’t take yourself too seriously a Have fun, otherwise it’s not worth it

Amazon filed a trademark application for meal kits that would offer ingredients such as meat, fish and vegetables that are ready to be made into meals. Although Amazon currently sells other brands’ meal kits, this new service, which uses the tagline “We do the prep. You be the chef,” would be Amazon’s own product.

– Adapted from TheStreet

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Affordable Wine Cellar in Chicago The Italian Village family of restaurants in Chicago, a mainstay for 90 years, tries to keep its wine pricing on the affordable side, even for rarities.

Its collection of wines extends to 1,200 labels and 30,000 bottles. – Adapted from The Chicago Tribune

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Evolution Fresh Commits to 100 Percent Organic by 2019 Cold-pressed juice trailblazer Evolution Fresh today previewed its 2018 innovations: seven new organic smoothies that combine cold-pressed fruit and vegetable juice with probiotics, coconut milk and other functional ingredients. These new functional smoothies allow for market expansion beyond super-premium juice to include premium functional beverages.

The new Evolution Fresh® Daily Probiotic Smoothies and Complete Smoothies were crafted in response to increased consumer interest in gut health and healthy snacking.

The Evolution Fresh® Daily Probiotic Smoothie line, features four new organic smoothies, and the Evolution Fresh® Complete Smoothie line, featuring three new organic smoothies. Each new smoothie was crafted to offer “7 Benefits to Help You Thrive” which include: prebiotics and live probiotics, immune health support, digestive health support, protein utilization support, energy, nutrition and plant-based ingredients.

– Adapted from starbucks.com

Supreme Frozen Products celebrates five years in Elk Grove Village, IL. The company is famous for their “Chicago Tamale,” which is featured at quick service restaurants across the city and the U.S. The 4th Annual Mac & Cheese Fest will be held at the UIC Forum 725 W. Illinois in Chicago, IL Nov. 4, 2017. The 1st Annual Festival of Wood & Barrel Aged Beers will be held at 725 W. Roosevelt Rd. in Chicago, IL Nov. 1011, 2017. Anthony’s Coal Fired Pizza will be opening a new location at 14205 S. Lagrange Rd. in Orland Park, IL. Chicago’s B96 Pepsi Jingle Bash featuring Taylor Swift, Backstreet Boys, and Fifth Harmony will be held at the Allstate Arena in Rosemont, IL on Dec. 7, 2017. Get your tickets now. Chef Paul Kahan releases his new cook book called Cheers to the Publican, Repeat and Present: Recipes and Ramblings from an American Beer Hall.

Chicago Holiday Chocolate Show will be held at Plumbers Hall 1340 W. Washington in Chicago, IL on Nov. 11th, 2017. Courageous Bakery & Café opens their second location at 736 Lake St. in Oak Park, IL. They have another location at 108 W. Park in Elmhurst, IL. Fred’s Garage at 574 Green

Marriott Marquis Chicago (2121 S. Prairie), the largest hotel to open this year in Chicago, is excited to announce the opening of its new restaurant concept, Woven & Bound. Situated in the hotel’s expansive, two-story Great Room, Woven & Bound is an American Brasserie inspired by the diverse culture of Chicago.

Photo credit: Isaac Maiselman

Bay Rd. in Winnetka, IL recently opened. It’s a restaurant/bar which has a walk up window for customers who prefer to grab a snack instead of ordering from the full service menu.

Jerry Seinfeld will be performing Fri. Nov, 17, 2017 at the Rosemont Theatre in Rosemont, IL. McDonald’s Thanksgiving Parade will be held on Thursday Nov. 23rd, 2017 on State St. in downtown Chicago. PLMA’S 2017 Private Label Trade Show will be held at Donald E. Stephens Convention Center in Rosemont, Il Nov. 12-14. Schaumburg’s Half Marathon Turkey Trot will be held Nov. 25. Texas de Brazil is planning on opening a new location at the Orland Square Mall in Orland Park, IL. The BMO Harris Bank Magnificent Mile Lights Festival will take place on Michigan Ave on Nov. 18th, 2017.

10/16/17 1:19 PM

Food Industry News® November 2017

Take The Initiative Whether he or she knows it or not, every manager needs every employee to participate and to speak up, just as every employee needs to be respected, trusted, and valued to play a part in the big picture.

For no one person has all the answers, and no manager knows any job as well as the person whose job it is, nor should he or she even try to.

So commit to yourself, right here and right now, that you will never let an opportunity go by, where improvement can be made, or money saved, or a customer better served, without speaking up or making a suggestion.

For better or for worse, it’s your duty, not only for your organization’s benefit, but for your own.

Dream big dreams, and hold yourself to a higher standard.

Don’t ever be afraid to say what’s on your mind, if you truly believe it will make things better.

You hold the key to your own future.

Make it the future you want it to be not the one someone else decides for you.

Reprinted from 1001 Ways To Take Initiative At Work; by Bob Nelson, Workman Publishing

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Food Industry News® November 2017

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Cream: Did You Know?

Butter Ice The most popular flavor of ice cream is vanilla. In fact, a survey by the InTurkeys ternational Ice Cream Association showed it to be a strong first at nearly 30 followed by chocolate at 9 percent. Butter Pecan and strawberry tied are HERE! percent, for third at about 5 percent.

n The first ice cream parlor opened in 1776 in New York City. n Italo Marchiony sold his homemade ice cream from a pushcart on Wall Street. He reduced his overhead caused by customers breaking or wandering off with his serving glasses by baking edible waffle cups with sloping sides and a flat bottom. He patented his idea in 1905.

Contact Your Distributor Today! n In 1983, Cookies ‘n Cream, made with real Oreos, became an instant hit and climbed to number five on the list of best-selling DanishMaid.com • 773-731-8787 flavors. It holds the distinction of being the fastest growing new flavors of all time.

Chicago’s Labor Problems n Americans consume a yearly average of 23.2 Because of Chicagoland’s labor shortage, many suppliers are reporting that it is quarts per person of ice cream, ice milk, sherbets harder than ever to get face time with buyers, chefs and decision makers. Many and other frozen dairy products. foodservice business owners are now doing tasks previously assigned to managn More ice cream is sold on Sunday than any others, and many managers are now helping with tasks previously done by hourly or er day of the week. salaried employees. It continues to be challenging for suppliers to find qualified n Ice cream consumption is highest in July and sales reps.

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With unemployment being critically low, suppliers selling into food industry n Children ages 2-12 and adults ages 45-plus eat channels may find that the best course is to increase marketing and advertising the most ice cream per person. targeted to B2B food industry buyers. n 98 percent of all U.S. households purchase ice As a reminder, when marketing to any business segment it is best to “surround” cream. n Favorite ice cream topping? Chocolate syrup. the buyer, as to educate them as to why the solution you provide is their best n 80 percent of the world’s Vanilla Bean used for choice. To learn more about the programs that Food Industry News offers to help ice cream is grown in Madagascar. you to surround your primary and secondary targets, call 847-699-3300 today.

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Food Industry News® November 2017

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Hamburger Hop 2017 The 2017 Hamburger Hop, presented by Buckhead Pride® and Blue Moon Brewing Company, kicked off the tenth annual Bon Appétit presents Chicago Gourmet with a sizzling burger bonanza. To celebrate Chicago Gourmet’s 10th anniversary, the popular event took on a new twist, pitting previous champions against new challengers.

And they pulled out all the stops on the road to burger glory.

After careful deliberation by a panel of celebrity judges, Chefs John Hogan and Tony Mantuano of River Roast - returning champions - were named the judges’ Buckhead Pride Hamburger Hop Award winner. Their irresistible burger creation, Takashi Express, featured Certified Angus Beef Chuck Burger Meets Wagyu Beef, Pickled Vegetables, Shitake Mushrooms, and Shiso on a Turano Potato Bun. Burgers were judged on a range of characteristics, including flavor, creativity and presentation.

Chef Martial Noguier of Bistronomic, a returning champion, earned the People’s Choice Award for the Le French Burger, which included 1934 Blend Certified Angus Beef dressed with Gribiche Sauce and Braised Beef Tongue on a Special Recipe Turano Black Brioche Bun. More than 1,000 guests used Blue Moon Brewing Company bottle caps to cast their votes at each station.

Both chefs took home a Yeti cooler filled with Buckhead Pride steaks, a magnum of fine wine from Josh Cellars, a 1.75L bottle of Gran Patrón Platinum and, of course, bragging rights for a year.

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Simple Exercises At Work

Food Industry News® November 2017

“Work out? I wish I had the time for it.” For millions of us, an exercise program is only a distant goal. We are convinced our days are just too crowded. What is the solution? An exercise-when-you-can plan.

Simply sandwich quick, easy, and inconspicuous exercises between activities while at work. Exercise can do more for you than keep you fit, they make life at work more tolerable. Mild exercise improves concentration and problem-solving ability. Low-intensity exercise improves the aerobic fitness of middle-aged, healthy, but sedentary men. Stuck in one spot? Try these: Grasp the telephone receiver in both hands and hold it in front of your body, arms extended. Pull hands outward, then press together. Hold receiver under your chin and do the same pulling and pressing motions.

(This set of exercises benefits upper back and shoulders.)

Wearing pairs of five-pound wrist and ankle weights (available from sporting goods stores), do arm extensions and leg lifts while talking on the phone.

Drop your arms to the sides of your chair (armless) and press inward with your hands for six seconds. Move the arms backward and forward and up and down, pressing the chair at different points so that you contract

different muscles. (Arms, chest and shoulder muscles are benefitted.)

March in place. Lift your knees high-up to your chest. (Hips and buttocks are exercised.)

While seated, lean forward with elbows on your knees. Press hard. Raise your toes, then drop them. Raise your heels and drop them. Continue until you feel strain on your calves. (This exercises your legs.)

Pull out your desk’s bottom drawer. While seated, rest your feet on the drawer, holding your legs straight out.

Bend forward from your waist until your knees bend. (Abdominal muscles benefit.)

Kneel on one knee beside your desk. Return to a standing position.

Then kneel on the other knee. (This is a workout for your legs, knees, and ankles.) –Adapted from FEELING GOOD

Your Journey

Success is a journey, not a destination.

Take in the sights, and breathe deeply each step of the way, for every breath is not guaranteed to be followed by another.

Happiness is found along life’s pathways, both good and bad. Adversity is overcome with attitude and denial of further abuse.

This journey is entirely yours to control; yield to no detractors, for you did not begin this business, this life to be unhappy. Today, this moment, is your chance to hold onto whatever peace you can capture.

10/12/17 3:43 PM

Food Industry News® November 2017

Medical Capsules

The liver is the largest solid organ in the body. Eighty percent of the liver can be surgically removed and it will regenerate to normal size and function within three months. Yet humans cannot live for more than two days in the total absence of liver function.

In a pickle: While condiments are certainly a tasty way to jazz up a hamburger, they’re also loaded with additives. That means being aware of your ability to consume them. Example: one tablespoon of teriyaki sauce has 690 mg of sodium; one teaspoon of meat tenderizer has 1,750 mg; and a pickle has 928 mg of sodium.

While garlic may ward off vampires, researchers suspect that the bulb’s oil may be a factor in warding off cancer as well. Insight magazine reports that the substances which produce the aroma in garlic and onions are being tested with lab mice.

nov 17-24.indd 19

The mice, which receive both a garlic compound and a cancer-causing substance, are holding up well against genetic damage, a precursor of cancer.

A nightcap may lull you to sleep, but not for long. Alcohol produces an unsettled sleep and often causes the dozer to awake suddenly.

Booth Tarkington, at 75, was asked if old people felt older in spirit as the years accumulated. “I don’t know,” he replied. “Why don’t you ask some of them?”

Do cotton balls keep pills fresh? That’s what some wonder when opening a new bottle of aspirin or vitamins. Well, wonder no more. According to Dr. Steven Aron, medical director of Glenbrook Laboratories, makers of Bayer aspirin, cotton is used in containers only to keep the pills from rattling around and breaking before you get them home. Plus, once you/ remove the cotton, it might become contaminated with microorganisms on your fingers, so it should be discarded.

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Food Industry News® November 2017

Graphics and the Now Buying Quality Trucks, All Brands! Fleet 5 Second Rule

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Call us today for a true tasting experience.

Call Dora, 773-638-5310

Restaurant Reservations with Airbnb App Expanding from a small trial in San Francisco, Airbnb is offering reservations at hundreds of restaurants nationwide through its app. The move is designed to encourage more frequent use of the app and puts Airbnb in competition with a variety of other full-service booking apps. – Adapted from Bloomberg

nov 17-24.indd 20

Adapted from the American Graphics Monthly Wrap Newsletter I’m not talking about that 5-second rule for dropped food, how does that work anyway?

Does the dropped morsel resist dirt and germs for 5 seconds? I’m talking about how much time your fleet graphics have to make an impact on consumers, 5 seconds, and you may have only three seconds—sometimes less. Why is that?

It takes a lot to hold anyone’s attention for long. Especially when they’re driving. According to a study from Microsoft, humans now have less of an attention span than goldfish.

“The average attention span for the notoriously ill-focused goldfish is nine seconds, but according to a study from Microsoft Corp., people now generally lose concentration after eight seconds, highlighting the effects of an increasingly digitalized lifestyle on the brain.” – Time.com Too Many Distractions Whether a consumer is driving, or walking in a business district, there are thousands of messages fighting for their attention—signs, billboards, and fleet graphics come at people in droves. It’s impossible to take them all in, and even the best only receive seconds of anyone’s attention.

This Sign Travels at 65 MPH Sometimes vehicles with fleet graphics are parked, but the wrap should be designed to be viewed at 65 MPH. You have seconds, only seconds.

People are Jaded How many vehicle wraps have you seen that looked just like the last one? They may be different in color, font, or image, but if a wrap doesn’t stand out in 5 seconds, it’s just more stuff on the road.

Everyone is Busy None of us have enough hours in the day, and none of us have time to decipher poorly planned fleet graphics. You have 5 seconds to grab attention; after that, your wrap is a waste of time.

Nobody Really Cares I know you’ve worked hard on your fleet graphic design, and you keep your vehicles spotless, but the truth is nobody cares. You have to make people care by creating an emotional design that is delivered in milliseconds. Conversely, people don’t care about your vehicles unless your cars and trucks are dirty, damaged, or poorly driven—then they care.

What Can You Do About it?

Start by designing vehicle graphics that capture the prospects attention, create emotion, and share a call to action in seconds. The best way to accomplish this is hire a professional. If you’d like to learn more, reach out to American Graphics. You can find their ad on page 4

10/12/17 3:43 PM

Food Industry News® November 2017

Page 21

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Blackhawks and Bulls Season at Macello

Macello Ristorante, located in the West Loop, welcomes United Center ticket holders for a new dining deal.

On home game days for the Chicago Blackhawks and Bulls, dining guests may enjoy a “Pizza & Peroni” combination for $15.

This pairing includes one of Macello’s La Pizza menu selections, detailed below, and a bottle of Peroni beer (additional brews are $5.50).

Dinner is served Tuesday-Thursday, 5-10 p.m.; Friday and Saturday, 5-11 p.m.; and Sunday, 3-8 p.m. Please note: Macello is open for dinner on Mondays when the Blackhawks play (first Monday game is November 27). For reservations, please call 312-850-9870 or visit MacelloChicago.com.

La Pizza MenU

Pizza Margherita fresh mozzarella, tomato, basil $13 Pizza Macello burrata, cerignola olives and barese sausage $16 Pizza Pugliese burrata and thinly sliced mortadella $16 Pizza Americana fresh mozzarella, sopressata, mushrooms, roasted red peppers $15 Pizza Barese mozzarella, artichoke and black olive $15 Pizza Bianca fresh mozzarella, EVOO, cherry tomatoes, basil and arugula $15 Pizza Molese fresh mozzarella, EVOO, cherry tomatoes, capers, kalamata olives, Italian tuna and shaved Pecorino $15 Pizza Vegetariana fresh mozzarella, carrots, yellow squash, eggplant, zucchini, roasted red peppers, shiitake mushrooms, EVOO and shaved ricotta salata $14 Macello is located at 1235 W. Lake Street, Chicago, IL 60607

nov 17-24.indd 21

Toothbrushing Update The average American spends less than 30 seconds a day brushing his or her teeth, according to research cited in Industry Week magazine. That sort of dental hygiene won’t help much, because it removes only 10 percent of the plaque on teeth. What’s more, nationally, only 37 percent of people floss between teeth to remove plaque, The ideal amount of time that should be spent on daily toothbrushing is 5.1 minutes, according to Industry Week’s sources.

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Protein is traditionally one of the most expensive things any business purchases and features on a menu. One way to decrease your costs is by purchasing from a highly efficient, local family-owned and operated company, which knows the need to deliver value every day to its clients.

Grant Park Packing, formerly located in Chicago’s Fulton Market District, has relocated to a convenient state-of-the-art meat processing plant in Franklin Park, Illinois.

This new plant and location enables Grant Park Packing to purchase better, which enables them to save their customers money.

Grant Park Packing also leads the field by offering a huge selection of fresh meats and animal proteins including beef, chicken, lamb, veal and goat. “Our new state of the art facility enables us to offer our customers better value, increased shelf life on everything we sell and improved customer service,” notes Lucia Maffei, second generation leader of the family business.

What started out as a company in Chicago’s Fulton Market District specializing in the manufacturing of Italian sausage for pizzerias, quickly expanded to include many types of meats in order to serve their customers better. In addition to delivering to restaurants, the company also sells to supermarkets, meat processors, jobbers and other suppliers. They are able to do this because of their aggressive pricing. If you are ready to start saving money, be sure to give Grant Park Packing a call today. You can see their ad on page 10 of this issue.

Restaurant Delivery Strong for Uber Uber’s third-party restaurant delivery service, UberEats, is proving successful and could be a key strength as the company prepares to go public in the next few years. The service is available in 120 global markets, and in some parts of the world, including Tokyo and Seoul, South Korea, it’s bigger business than Uber’s main ride-hailing service, the company said.

– Adapted from The New York Times

Make sure that your personnel know the equipment; what it is, how it works and who is qualified to use it.

Above: Caribbean Tropical Salad with Citrus Dijon Vinaigrette. Ken’s Chardonnay Vinaigrette, Ken’s Citrus Dijon Vinaigrette, and Ken’s White Balsamic Vinaigrette are recently added on-trend vinaigrettes to Ken’s already extensive variety of dressings and sauces. These vinaigrettes are made with only a few simple ingredients. Create delicious roasted vegetables by tossing in one of their vinaigrettes or even using a dressing as a base to make your own signature vinaigrette. No artifi cial fl avors, high fructose corn syrup or artificial preservatives. For information, see their ad on page 47.

10/12/17 3:43 PM

Food Industry News® November 2017

CHEF PROFILE Mitch Liebovich Wrigley BBQ 3555 N. Broadway St. Chicago, Illinois Birthplace: Rockford, IL Current Position: Owner & Pitmaster First Foodservice Job: Dishwasher Favorite Food: Brisket Memorable Customers: Andrew “The Beef” Johnston came and ate at my restaurant during the 2016 US Open at Oakmont. He loved it so much that he wanted it again the next day! I delivered it to his hotel and hung out, and had a drink or two with him and his friends for about an hour. He asked if I was going to the final day of the Open and I said I didn’t have tickets. He replied “Now you do, mate!” He is a great guy, great golfer, and has a wonderful appetite!

Worst Part of Job: Cleaning up my mess! My nickname is “Hurricane Mitch” because it looks like a hurricane when I am done in the kitchen.

Most Humorous Kitchen Mishap: We hold our meats in an Alto-Shaam, and I pulled out a full pan of baby back ribs with very hot liquid in the bottom of the pan. As I pulled the pan, two-thirds of the way out, the weight shifted to one side and the pan completely slid out and dumped out, all the way from my belly to my shoes. I was able to pin the ribs against my body and save them, but needed a change of clothes and ice for my scalding body and bruised ego. The funniest part is that I did this twice in one week!

Favorite Food to prepare: Wrigley BBQ’s signature S’mores Pie What part of the job gives the most pleasure: Seeing the joy on the faces of people eating the food I prepare If you couldn’t be a chef, what would you be and why: I would be a professional golfer. I love the sport, the competition and the challenge. I learned to play golf when I was 10 years old and once the bug bit me, I was hooked.

Best advice you ever got was: Do what you love and you will love what you do.

Where do you like to vacation: Vacation?! Who gets a vacation in this business? If I get any time off, I vacation in Florida or I’m on the golf course.

What do you enjoy most about FIN: It gives me a wonderful perspective on the restaurant business from the inside of the industry. It offers great insight and tips for running my business, from food to financials.

nov 17-24.indd 23

Page 23

Cut Phone Tag Use these tips to reduce telephone tag—a giant time-waster: Improve your timing. Try to schedule calls at times most likely to reach the person. Early morning, mid-week, and midmonth are generally good times.

Have an alternate contact. Is the person you are calling the only one who could answer your question or handle the situation? Try to develop a second or even third contact within a company.

Know the secretaries. In many cases, calls are screened. Become familiar with other secretaries and make sure they are familiar with you.

Interrogate. Find out when the person will return and what time would be best to try again.

Leave creative messages. Make sure your messages stand out.

Clearly define the desired action and time frame. Or use a little humor, when appropriate, to elicit a smile and a return call.

Utilize telecommunications technology. Don’t ignore answering machines, voice mail, electronic mailboxes, and call processing.

Know when to quit.

When all else fails—and only when all other attempts have been exhausted, stop calling and write a letter; not an email, a real letter. Your effort and sincerity may be rewarded at last by a return call.

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Hosts Wish You Would Stop Doing”

Food Industry News® November 2017

Proven Ways to Lose Your Next Sale (and how to avoid it)

By John Graham No one sets out to lose a sale. But it happens. That’s why recognizing the danger signals can help avoid unnecessary losses.

Here they are: Deciding who will buy and who won’t. No matter what they may say, no one dislikes disappointment more than salespeople.

So, they come up with the clever little trick to avoid it by claiming they can tell if a customer is going to buy or not.

This thought process helps avoid the downer of disappointment. You knew the outcome, so just pick yourself up, dust yourself off, and move on. It also erases the need to analyze what you could have done differently to get the sale.

Assuming the sale is a sure thing. Salespeople are prone to believe that having “the right attitude” can influence the outcome of a sale. Unfortunately, this approach keeps the focus on the salesperson and takes it away from the customer. To try to do both at the same time doesn’t work, as Stanford University has shown with multi-tasking research. In fact, they found that the human brain is built to do one thing at a time.

Playing the “friend game.” The salesperson’s mission is to present a compelling case for winning the order, not to make a friend or to feign friendship just to get the sale. Customers can see through such thinly veiled tricks. They’ve seen it and they don’t like being used.

Quitting too soon. After giving it your best effort, you decide the prospect can’t make a decision or isn’t serious. Then, three months later you find out that the person bought from a competitor. Some prospects put salespeople to the test, checking them out to see if they want the business.

Failing to ask discovery questions. The purpose of discovery questions is to engage them so they are talking about what’s really important to them—their business: Why did you agree to meet with me?

What sets you apart from your competitors?

What problem are you trying to solve?

All of which is to get the right person (the customer) talking and the right person (the salesperson) listening, instead of the other way around. If you’re listening, you’re learning.

Dispensing solutions. When customers have a problem, they are primed to look for quick, easy, low-cost solutions. You might call them “easy prey.” They’re in hot water and they want to get out. This is why salespeople armed with appetizing and tasty solutions get their attention.

Unfortunately, instant-fix solutions are like pills we pop to take away the pain. Customers want to believe they work, but, as we so quickly discover, they only disguise it and it doesn’t take long before it’s back. Yet, this is the sales tactic far too many salespeople utilize throughout their careers and why they have so few repeat customers and referrals.

Giving customers what they say they want. “What’s wrong with that? That’s why we’re in business, isn’t it,” you say. In the Age of the Smartphone, there is no need for salespeople who are merely “transactors,” who literally give customers what they ask for, and whose function is to scan barcodes and say “thank you.”

Robots can perform that function 24-hours a day more efficiently and at lower cost.

The Smartphone Age brings the essential role of the salesperson into sharp focus and, surprisingly, it’s not new—it’s the same as ever. Believe it or not, the picture hasn’t changed over time.

The sales task is that of the specialist, the one who serves as an authentic resource customers can trust.

John Graham of GrahamComm can be reached at johnrgraham.com.

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Food Industry News® November 2017

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James Beard Foundation Awards Scholarships for 2017 The James Beard Foundation (JBF) announced the ten recipients of its 2017 JBF National Scholars Program.

The program, now in its second year, awards scholarships of up to $20,000 to those who demonstrate the potential for leadership roles in culinary arts, food studies, agriculture, hospitality management, and related fields.

“Our National Scholars Program is committed to granting financial support to curious, creative, and culinary-oriented minds across the country,” said Kris Moon, vice president of the James Beard Foundation.

“The areas of study in the culinary arts now include disciplines ranging from science and history to economics and anthropology, providing us with a richer and more in-depth understanding of food. This relatively new program, granting up to $20,ooo in scholarships each, ensures that these diverse interests are awarded and encouraged.”

Each year ten annual scholarships in the amount of up to $20,000 each are granted. To ensure regional diversity, one awardee is selected from each of the ten geographic regions defined by the James Beard Foundation Awards*.

The 2017 JBF National Scholars Program recipients are: 1. Helen Dennis (Southeast; Columbia, SC): 2. Alice Figueroa (South; New Orleans): 3. Alyssa J. Hartman (Great Lakes; Van Wert, OH): 4. Giselle Lord (Northwest; Hood River, OR): 5. Tyler Mason (Southwest; Fort Collins, CO): 6. Eric Noonan (West; Las Vegas): 7. Olivia Pena (Mid-Atlantic; Verona, NJ): 8. Luis Reyes (New York City; NYC): 9. Alisha Utter (Northeast; Grand Isle, VT): 10. Tracee Watkins (Mid-West; Manhattan, KS): The JBF National Scholars Program is a part of the larger James Beard Foundation Scholarship Program, which is awarding close to $680,000 in financial aid in 2017. Established in 1991, the scholarship program assists aspiring and established culinary professionals who plan to further their education at a licensed or accredited culinary school or hospitality institution, college, or university. In the past 26 years, the program has not only grown in visibility and financial scope, but in the breadth of subjects its recipients have embraced. As of 2017, the Foundation will have awarded over $7 million in financial aid to almost 2,000 recipients. For more information, visit www.jamesbeard.org.

Illinois Foodservice Workforce Restaurants and hospitality businesses provide about 10% of jobs in Illinois, and many of those positions are filled by immigrants. The industry will depend even more on an immigrant workforce as it grows, according to a report from the Chicago Council on Global Affairs. – Adapted from The Chicago Tribune

nov 25-32.indd 25

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Tony Roma’s Remodeling Efforts Tony Roma’s took on all aspects of the business in its turnaround strategy, starting with remodeling its Orlando, Florida, flagship to create a new prototype and revamping the menu by trimming it from 70 to 44 items, including 35 new dishes. The shift focused on moving away from trying to please everyone and to refreshing the chain’s roots, said marketing chief Jim Rogers. – Adapted from Food Newsfeed

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The Money is on Bacon and Smoked Products In 2017, restaurant operators have seen a move toward greater use of smoke and bacon offerings. Bacon and smoked products are taking on more and more character as the discriminant customer looks for innovative appetizers to share and enjoy. Riverside Foods has captured that trend with their all-new offering of Smoked Gouda cubes with a Bacon and Studded Cracker meal breading. According to “Musky” Mike Coenen, VP of National Sales at Wisconsin based Riverside Foods Inc., “Our culture at Riverside Foods has always been one of service and innovation, which includes listening to what our customers are asking for. According to our customers, the money is on bacon, bacon and more bacon.”

Menu Labeling Lawsuit Settles The Food Marketing Institute and its partners have settled a lawsuit filed against New York City over the city’s intent to enforce menu labeling rules despite the Food and Drug Administration’s delay in doing so nationwide. Under the settlement, NYC will not fine or sanction businesses that have not complied with the federal menu guidelines, which will go into effect in May 2018. – Adapted from Progressive Grocer

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Food Industry News® November 2017

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Sonas Hospitality is elated to announce the opening of a new Pete Miller’s Steakhouse location in Naperville. The company is also updating the look of its existing restaurants, including Nevin’s Brewing Company in Plainfield (12337 South Rte. 59), the Evanston Pete Miller’s Steak and Seafood (1557 Sherman Ave.), The Kerry Piper in Willowbrook (7900 Joliet Rd.) and Muldoon’s in Wheaton (133 W. Front St.). The restaurants will be offering new menu choices to give guests elevated dining experiences in the Chicagoland suburbs.

Hydroponic and other methods of indoor farming are on the rise in New York City, where chefs are sourcing herbs and vegetables from local farming companies that operate in spaces around the city, including restaurants. Apple reveals new emojis coming to iPhone and iPad, including “I Love You.” Chicago Bears Ultimate Tailgate location is at the Field Museum Terrace – North Side of Soldier Field.

Dates: All regular season home games.

Opens two hours prior to kickoff through one hour postgame and ends one hour after the game. Cousins Subs began in 1972 when two cousins, Bill Soecht and Jim Sheppard, set out to bring their favorite style of sub sandwich from the East coast to their new hometown of Milwaukee, Wisconsin. Google celebrates 19 years as a premier search engine on the Internet. Levenger, a specialty retail company established in 1987 is celebrating 30 years. They offer an

nov 25-32.indd 27

assortment of folios, briefcases, note books, paper and fine writing instruments. Marriott International, Inc. is the largest hotel company based in Bethesda, Maryland, USA with more than 6,000 properties in 122 countries and territories. River Street Sweets is family owned and the oldest candy store in Savannah, Georgia. Their made-from-scratch Southern delicacies include their World Famous Pralines®, Chocolate Bear Claws®, salt water taffy, crunch, hand stretched peanut brittle and homemade pecan pies. The Dinner Detective—America’s Largest Interactive murder, mystery, dinner show performs at the Chicago Marriott Schaumburg.

Check for dates and availability. The largest pumpkin pie weighed 3,699 pounds and was made by the New Bremen Giant Pumpkin Growers (USA) at New Bremen Pumpkinfest in New Bremen, Ohio on Sept. 25, 2010 (Guinness Book of World Records).

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10/13/17 11:05 AM

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Snackers Surveyed Across all age groups, 29% of consumers are snacking more often than they were two years ago, according to Technomic’s Snacking Occasion Consumer Trend Report; but few purchase snacks from full-service spots. To appeal to that customer, FSRs are relabeling apps and small plates as bites, snacks and noshes—or creating new snack menus—and seeing a payoff.

– Adapted from Technomic, Inc.

Growth in Fast-Casual

Consumers are visiting fast-casual eateries more often amid the perception of improved quality and variety, according to Datassential’s Fast Casual Keynote Report. Pizza offers variety that can win the veto vote, Hawaiian poke and other bowls are are taking off, and Indian concepts are gaining steam.

– Adapted from SmartBrief Food & Beverage

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Pumpkin and Other Fall Flavors Pumpkin-flavored foods is an annual $500 million business, and although customers are still pumped for pumpkin, they’re also ready to embrace more innovative flavors. A recent NPD study found that 75 percent of U.S. adults — especially young adults — are open to trying new flavors.

– Adapted from fastcasual.com

To better support and inform guests, Panera Bread announced they are the first national restaurant company to place calories and added sugar information directly in the hands of guests. The company has rolled out a new “sweet facts” fountain beverage cup that lists the calories and added sugar in each of its six new craft beverages, as well as regular cola.

A recent national survey commissioned by Panera Bread revealed that 99% of Americans do not know the amount of added sugar in a 20 fl. oz. serving of standard cola, with 83% of Americans underestimating the amount.

The new cup is currently available in eight markets, and will roll out nationwide to complement the national availability of Panera’s 100% clean craft beverages, made with no artificial sweeteners, preservatives, flavors or colors from artificial sources. – Source: Panera Bread Company

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Food Industry News® November 2017

Female Leaders in Food & Beverage Martha Hoover left behind a career prosecuting sex crimes to open a restaurant in 1989, and today her stable of eateries offers health benefits to its employees and feeds hundreds of hungry children each week. Hoover is one of 20 who made a list of the year’s most innovative women in food and beverage, a roster that includes Teatulia CEO Linda Appel Lipsius and Starbucks’ top design executive Liz Muller.

Page 29

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Give Your Customers A Breakfast Experience They Will Return For

When it comes to facility management, most independents have a hard time competing with chains.

Part of this challenge is keeping your restaurant’s image looking as good as a chain unit and not looking beat upon. This was always an issue for independent restaurants and small chains until now.

Locally based Restaurant Handyman, Inc. offers complete facility maintenance, which gets work done affordably and quickly. The owner, Rod Seale is a restaurant owner himself who understands the everyday challenges that face restaurant owners.

“Labor is a key issue,” Seale says, “Because of this, it is hard to find time or people to paint walls, do carPerfect pentry repairs or fix plumbing problems. Another challenge is finding a reputable firm who will do the work cost-effectively and on time. This is why I created Restaurant Handyman and why our customers are loving us!”

In addition to painting, carpentry and plumbing, the firm also offers skilled HVAC maintenance and repairs, as well as maintenance and repairs on cooking equipment. “Our company’s policy is to accept all size jobs, because when the owners see our quality, workmanship and attention to detail, they trust us to do more for them,” Seale added.

If your restaurant is in need of a vendor who can help make your unit look better, run better and decrease stress for you, contact Restaurant Handyman, Inc. You can see their ad on page 14 of this issue.

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C.A. Fortune Opens Dedicated Kroger Office in Cincinnati C.A. Fortune, a leading consumer products sales and marketing agency based in Chicago, continues to expand its national services. The natural, specialty/conventional and bakery/deli consumer products sales & marketing agency has opened a Cincinnati office dedicated to serving Kroger’s 2,796 stores in 35 states.

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Paul Newton (VP Sales, Kroger Team) will oversee Kroger headquarter management, marketing/business insights and national retail teams to their new office, located just outside of downtown Cincinnati.”

– Source: C.A. Fortune

Awards/Honors: I was nominated at the Charlie Awards in Minneapolis in 2015, which celebrates the contributions of the Twin Cities food and beverage industry.

Memorable Customers: My most memorable customers are the ones who are excited about being in the restaurant, and eager to enjoy our food and service.

Worst Part of Job: It is challenging when there is a lack of teamwork, or when people don’t take the kitchen seriously.

Most Humorous Kitchen Mishap: The first time I cleaned a live crab at a restaurant, I placed it inside of an open box on the kitchen table, and turned around to grab a pan close to where I was working. When I returned to the table moments later, the crab was gone. It moved so fast from the preparation area all the way to the server’s station, causing a moment of chaos in the kitchen.

Favorite Food to prepare: My favorite types of foods to prepare are meat of all kinds and homemade pasta, one of our specialties at Vivere.

What part of the job gives the most pleasure: Keeping my team happy and excited every day gives me the most pleasure. Since we spend most of our days together and experience so much as a team, we become family and learn from each other.

Hodgkins Illinois based D & S Truck Center recently completed a new repair center to serve its customers better. The firm offers sales of Mitsubishi Fuso Trucks as well as repairs and maintenance of all truck brands.

D & S also maintains a new and used truck inventory which includes refrigerated and dry freight bodies.

D & S has won numerous awards for service and also provides rental vehicles.

Recently in the United States, the demand for Sake has gradually increased. However, many food and beverage professionals will say how hard it is to fi nd interesting and rare Sake in Chicago and in the midwest. To support food industry buyers, JETRO Chicago held a series of sake events including this one, held September 26th, entitled “Unexpected Discovery with Sake” at the School of the Art Institute of Chicago Ballroom. The events incorporate business talks, tastings and seminars about sake. The event had 22 sake distributors and importers including 9 breweries from Japan exhibiting at the event.

nov 25-32.indd 30

If you couldn’t be a chef, what would you be and why: I can never see myself as anything but a chef, although I did spend several months working as a Nurse Assistant. I wanted to try something different, and enjoyed working with older individuals as they have good stories to tell. I’ve always had a passion for cooking and look forward to spending the rest of my life as a chef.

Best advice you ever got was: My beautiful mother once told me, “Live with respect, and never give up.”

Where do you like to vacation: I prefer to vacation anywhere I can disconnect for a short time, and am surrounded by good food, of course.

What do you enjoy most about FIN: My favorite part about Food Industry News is learning about different chefs in the industry and their inspirations.

10/16/17 1:10 PM

Food Industry News® November 2017

Page 31

Gerhard’s

People Selling the Industry

This month I am proud to be pictured with Mark Hoffmann and Jim Early, of Ala Carte Entertainment.

The firm owns and operates a multitude of food and beverage operations including Moretti’s Pizza, Finn McCools, Alumni Club, Snuggery, Sweet Caroline’s and others. The firm is having great success with its Moretti’s concept, with a store recently opening in Rosemont and another slated to open shortly in Morton Grove, Illinois.

Ken Smith, Heather Thompson and Joe Macchio are with Dinova, the innovative way to grow corporate business for your restaurant or catering company.

By being in the Dinova program, your restaurant becomes a preferred destination among the most valuable diners, those working for Fortune 500 companies, often traveling and dining on their corporate expense account. When a restaurant joins the Dinova network, they are promoted as a preferred restaurant to business diners at thousands of corporations. It’s a reach that goes well beyond your local market, since as much as 66% of business dining is related to out-of-town traveling. To learn more, see the Dinova ad on page 13 of this issue.

Nicole Steiner is with Certified Angus Beef. Angus is everywhere these days. Over the last couple of decades it’s even become a bit of a buzzword. It’s true. Angus beef is good. But the Certified Angus Beef ® brand is on an entirely different level. It defines the standard by which all beef is measured. There are no shortcuts but there is a virtual obsession with flavor and juiciness. Featuring a branded product like this on your menu can help you to command a high selling price while delivering anticipation and excellence to your guests. Ask your meat purveyor about Certified Angus Beef today.

David Philgreen and Don Hagedorn are with ARY, a firm bringing a unique collection of innovative brands and products to the food industry. Each brand has its own identity and purpose, providing a variety of product lines including professional grade vacuum sealers, kitchen knife blocks, cutlery accessories and apparel. If you are looking for equipment that provides value and durability, look to ARY. Maggie Nessim is the owner of Faller Insurance, a company which has been in business since 1948. They specialize in providing individuals, families, and businesses with quality insurance products at competitive prices.

Unlike other agencies that can offer you only one insurance company, they have access to many insurance companies, which gives you more choices. Maggie has been an insurance agent for more than 30 years and has a vast knowledge in Business, Life, Health and Long Term Care Insurance.

Oscar Burgos is the owner of Advanced Oil Recycling. In the world of oil collection services, they believe they offer a better alternative. Instead of your oil being sold on the open commodities market, the oil they collect is used to create Biodiesel which is used as an alternative to diesel fuel. When used in a diesel engine, Biodiesel greatly reduces the emissions emitted into the atmosphere which helps to reduce the overall pollution in the air. If you are concerned about the environment, contact Oscar today to learn more.

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Drivers between the ages of 45 and 74 have the lowest risk of being in an accident. Those under 24 are most likely to have one.

Hearing loss is not inevitable, according to Environmental Nutrition.

Studies indicate that there are three major factors responsible for a decrease in hearing: 1) Excessive noise—-intermittent noise is even more damaging than a loud continuous one; it adversely affects the heart. Earplugs help counter the effects. 2) A high-cholesterol, highfat diet—this may lead to hardening of the arteries, which decreases blood flow to the ears. 3) High blood pressure—be sure to take your prescribed medication and follow the doctor’s advice.

Next time you get your cholesterol tested, observe whether you are reclining or standing just prior to the test. Prevention magazine notes that readings can vary by as much as 12 percent depending on your body position.

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708-695-9471

Josh Cellars - Craftsman’s Collection You want to offer your patrons something new and special that they can’t find at retail, but many consumers prefer brands they are familiar with. Feature the Josh Cellars Craftsman’s Collection on your by-theglass list: a special bottling of Chardonnay from a beloved brand, crafted specifically for the on-premise.

Features—This special, no UPC bottling offers the best BTG pricing in the market and has a more approachable wine style than the current base Josh wines. Most consumers want wines they can rely on and Josh is a beloved brand that consumers trust for high quality and high value. Expensive looking package and wine quality on par with more expensive wines give the perception of a wine that costs twice the price.

Benefit to On-Premise Accounts— On-premise accounts don’t have to compete with retailer margins and pricing; it’s something just for them. For more information, visit www.deutschfamily.com

10/13/17 11:05 AM

Page 32

www.foodindustrynews.com

Food Industry News® November 2017

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Practicing humility can increase your likelihood of being well-liked and successful, especially if you also happen to be good at what you do, writes Tomas Chamorro-Premuzic. To seem more humble, talk about yourself less in conversations, and don’t be afraid to occasionally use selfdeprecating humor.

– Adapted from Fast Company online

Grocer to Open Midwest Wahlburgers Iowa-based supermarket chain Hy-Vee has sealed a deal to open and operate 26 Wahlburgers restaurants, starting with a Des Moines location set to open next year. The grocer, which will add Wahlburgers menu items at its 84 in-store Market Grille restaurants, has also contracted to open Orangetheory Fitness workout centers in or around its stores, the company said.

– Adapted from The Star Tribune

nov 25-32.indd 32

Pictured here is Paul the Driver aka Pauly and Pat the Tour Director aka Ange from Mayflowers Tours having a little fun dressing up “gangster” for their recent Mystery Tour in Newport, Kentucky on American Legacy Tours, Gangster Tour. After an informative tour, the group was taken for lunch at Pompilio’s a famous Italian Restaurant, and Colonel Pomp’s Tavern established in 1933. Pictured in the purple shirt is owner Joe Bristow who explained to us why the mirrors were on the walls in the dining room: back in the day, it was a way for the guests to be able to see anyone entering the restaurant at all times. Pompiliio’s is located at 600 Washington Ave in Newport, Kentucky. For their story, see page 45

10/13/17 11:05 AM

Food Industry News® November 2017

ACCOUNTANTS BDO (Formerly SS&G).....................................................312-863-2320 Baker Tilly ........................................................................312-729-8100 Chamlin P C .....................................................................847-583-8800 Mazars USA LLP..............................................................312-863-2400 ACCOUNTING FIRMS Parhas & Associates .................................Page 28 .........708-430-4545 Mazars USA LLP..............................................................312-863-2400 AD-SPECIALTIES U Keep Us In Stitches...............................Page 45 .........773-230-4322 ADVERTISING Food Industry News .........................................................847-699-3300 AIR CONDITIONING-SYSTEMS CLEANING Olympia Maintenance ......................................................708-344-0344 AIR FILTERS-SALES & SERVICE Olympia Maintenance ......................................................708-344-0344 ARCHITECTS Dearborn Architects .........................................................312-939-3838 Sarfatty Associates ..........................................................847-920-1100 ASIAN FOOD PRODUCTS Kikkoman Sales USA.......................................................630-954-1244 ASSOCIATIONS Chefs and Culinary Professionals.............Page 39 .......872-256-CHEF GARA........................................................Page 09 .........847-824-6941 Illinois Restaurant Association ..................Page 21 .........312-787-4000 Illinois Dept of Agriculture ................................................217-782-5809 ASSOCIATIONS & TRADES Illinois Food Retailers Assoc ............................................800-624-6712 ATM MACHINES Meirtran ATM.............................................Page 46 .........815-874-7786 ATTORNEYS Scharf Banks Marmor ......................................................312-662-4897 Tabahi Law.......................................................................847-260-8182 AUCTIONEERS Bob King Auctions.....................................Page 26 .........847-363-2268 AWNINGS & CANOPYS Chesterfield Awnings ................................Page 27 .........312-666-0400 Universal Awnings & Signs ..............................................773-887-3935 BAKERS-WHOLESALE Eli’s Cheesecakes.....................................Page 16 .........773-736-3417 Gerhard’s European Desserts ..................Page 31 .........847-234-0023

nov 33-40 classifieds.indd 33

Gonnella Baking Co ..................................Page 12 .........312-733-2020 Lezza Spumoni & Desserts ......................Page 17 .........708-547-5969 JR Dessert Bakery ...........................................................773-465-6733 Labriola Baking Company................................................ 708-371-1119 Milano Baking Company ................................................800-495-BUNS Silverland Bakery .............................................................708-488-0800 BAKERY EQUIPMENT Leach Food Equipment Dist .....................Page 18 .........815-712-7707 BAKERY-PRODUCTS Instantwhip Chicago .................................Page 26 .........800-933-2500 BAKLAVA Libanais Sweets...............................................................847-329-5060 BANNERS Universal Awnings & Signs ..............................................773-887-3935 BANNERS & POSTERS Accurate Printing .............................................................708-824-0058 BAR SNACKS Belmont Sausage Company .....................Page 08 .........847-357-1515 BAR STOOLS Chicago Booth ..........................................Page 15 .........773-378-8400 Richardson Seating-Fse Division..............Page 48 .........312-829-4040 Waco Manufacturing ........................................................312-733-0054 BAR SUPPLIES Ramar Supply Co .....................................Page 24 .........708-233-0808 Alfa Restaurant Supply ....................................................773-588-6688 BATCH FREEZERS Kool Technologies ............................................................630-483-2256 BBQ SAUCE Ken’s Foods ..............................................Page 47 .........800-633-5800 BEEF New S B L Inc ..................................................................773-376-8280 BEVERAGE DISPENSING-EQUIPMENT United Fast Food & Beverage .........................................847-928-0026 BEVERAGES Lifestyle Beverages .........................................................630-941-7000 BLOODY MARY GARNISHES Belmont Sausage Company .....................Page 08 .........847-357-1515 BOOTHS Chicago Booth ..........................................Page 15 .........773-378-8400 Plymold Seating ........................................Page 02 .........847-450-3261 Waco Manufacturing ........................................................312-733-0054

Page 33

BOOTHS-UPHOLSTERERS Chicago Booth ..........................................Page 15 .........773-378-8400 BOX COMPANIES-CORRUGATED Wertheimer Box ........................................Page 03 .........312-829-4545 BREAD & ROLLS Gonnella Baking Co ..................................Page 12 .........312-733-2020 BREAKFAST SAUSAGE Fontanini ..........................................................................708-485-4800 BREAKFAST-FOODS Menza Foods ............................................Page 29 .........630-230-0332 BUTCHER BLOCK WOOD TABLES RestaurantWoodTables.com ............................................773-599-6200 BUTTER-CLARIFIED Danish Maid Butter Co..............................Page 16 .........773-731-8787 Grassland Dairy Products ................................................715-267-7767 BUTTER-NON-GMO Grassland Dairy Products ................................................715-267-7767 BUTTER-ORGANIC Grassland Dairy Products ................................................715-267-7767 BUTTER-PREPORTIONED-WHIPPED Danish Maid Butter Co..............................Page 16 .........773-731-8787 BUYERS GROUPS/CO-OPS GARA........................................................Page 09 .........847-824-6941 CABLE TV-SALES & INSTALLATION All Sports Direct ...............................................................630-918-3000 CALAMARI Fisherman’s Pride .....................................Page 07 .........800-543-2110 CANNOLI & CANNOLI PRODUCTS Lezza Spumoni & Desserts ......................Page 17 .........708-547-5969 CASH & CARRY OUTLETS GFS Marketplace .............................................................800-968-6525 CASH & CARRY WHOLESALERS Costco Business Center ...........................Page 21 .........708-552-9017 CASH REGISTERS Advanced Data Systems Chicago ................................... 708-388-6111 CASH REGISTERS & SUPPLIES Schmaus Cash Register & POS ......................................847-675-6066 CATERING-SUPPLIES Dishco SF .................................................Page 19 .........510-823-2224 CATERING-VEHICLES DCI Central ...............................................Page 22 .........800-468-7478

CENTER OF THE PLATE ITEMS (COP) US Foods .........................................................................800-323-1004 CHAIRS Plymold Seating ........................................Page 02 .........847-450-3261 CHAIRS-COMMERCIAL Chicago Booth ..........................................Page 15 .........773-378-8400 Richardson Seating-Fse Division..............Page 48 .........312-829-4040 Waco Manufacturing ........................................................312-733-0054 CHARCOAL Charcoal Supply Company ..............................................312-642-5538 CHEESECAKES Eli’s Cheesecakes.....................................Page 16 .........773-736-3417 CHICKEN-PROGRAMS FSI/Foodservice Solutions ...............................................847-719-6088 CHILI Bistro Soups (Div of Vienna Beef) ...................................773-278-7800 Captain Ken’s Foods........................................................800-510-3811 CHINA & DISHWARE Dishco SF .................................................Page 19 .........510-823-2224 CHOCOLATES Dessert Concepts ............................................................773-640-4727 CHOCOLATES-BULK Mellos Snacks..................................................................312-550-1911 CIGARS Pacific Cigar Company .............................Page 46 .........630-972-1189 CLASSIFIED ADVERTISING Food Industry News .........................................................847-699-3300 CLEANING PRODUCTS SuperClean ......................................................................847-361-0289 CO-PACKERS T F Processors.................................................................847-709-2600 COFFEE Farmer Brothers Coffee ...................................................312-437-1818 COFFEE & ESPRESSO Barone Caffe .............................................Page 06 .........847-260-5079 COFFEE & TEAS Royal Cup Coffee......................................Page 23 .........630-254-3365 COFFEE ROASTERS Tec Foods Inc ...........................................Page 20 .........773-638-5310 Tugboat Coffee ................................................................630-390-6613

10/13/17 2:02 PM

Page 34 COLD STORAGE Perishable Distribution Solutions ..............Page 18 .........888-491-1641 COLD STORAGE-PORTABLE Portable Cold Storage ..............................Page 22 .........800-535-2445 COMBI-STEAMERS Rational USA ...................................................................888-320-7274 CONSTRUCTION COMPANIES Walter Daniels Construction .....................Page 43 .........773-775-0170 CONSULTING & DESIGN A D E Foodservice Equipment .........................................630-628-0811 CONTRACT LABOR SERVICES Atlas Employment Services ......................Page 25 .........847-671-1557 CONTRACT MANUFACTURING Bistro Soups (Div of Vienna Beef) ...................................773-278-7800 COOKING EQUIPMENT Ramar Supply Co .....................................Page 24 .........708-233-0808 CORNED BEEF HASH Menza Foods ............................................Page 29 .........630-230-0332 CORNED BEEF-FRESH EX-Cel Corned Beef ........................................................312-666-2535 Vienna Beef .....................................................................773-278-7800 CORPORATE GIFTS Vienna Beef .....................................................................773-278-7800 CRAFT BEVERAGES Deutsch Family Wine & Spirits..................Page 12 .........708-687-9870 CREDIT CARD PROCESSING Advanced Data Systems Chicago ................................... 708-388-6111 Heartland Payment Systems ...........................................414-699-3097 DAIRY-PRODUCTS Instantwhip Chicago .................................Page 26 .........800-933-2500 DELI-MEATS Skyline Distributors ...................................Page 03 ......... 630-834-1111 DELIVERY-VEHICLES DCI Central ...............................................Page 22 .........800-468-7478 DESSERTS Eli’s Cheesecakes.....................................Page 16 .........773-736-3417 Gerhard’s European Desserts ..................Page 31 .........847-234-0023 Algelato Chicago..............................................................847-455-5355 Dessert Concepts ............................................................773-640-4727 DESSERTS-WHOLESALE Lezza Spumoni & Desserts ......................Page 17 .........708-547-5969 DIGITAL MARKETING Food Marketing Services .................................................224-801-1388 DIGITAL MENU BOARDS Advanced Data Systems Chicago ................................... 708-388-6111 DIRECT MAIL PROGRAMS Food Industry News .........................................................847-699-3300 DIRECTV All Sports Direct ...............................................................630-918-3000 DISHWASHER-LEASING & RENTAL Lee’s Foodservice .....................................Page 25 .........800-728-1102 Cintas Corporation ...........................................................630-543-3666 DUCT CLEANING Black Diamond Plumbing & Mech. ...........Page 18 .........866-855-2932 Enviromatic Corp of America ....................Page 40 .........800-325-8476 Olympia Maintenance ......................................................708-344-0344 DVR (DIGITAL VIDEO SURVEILLANCE) Advanced Data Systems Chicago ................................... 708-388-6111 EGGS Meadowbrook Egg & Dairy Company..............................312-738-2228 ELECTRICAL REPAIR & MAINTENANCE Black Diamond Plumbing & Mech. ...........Page 18 .........866-855-2932 Mackay Heating & Mechanical .................Page 40 .........847-381-0448 EMBROIDERY U Keep Us In Stitches...............................Page 45 .........773-230-4322 ENERGY BROKER Century Energy Solutions .........................Page 39 .........630-817-3164 ENERGY RESELLERS Chicago Energy ........................................Page 10 .........630-561-6200 ESPRESSO COFFEE EQUIPMENT United Fast Food & Beverage .........................................847-928-0026 ETHNIC FOODS Kikkoman Sales USA.......................................................630-954-1244 FAUCETS Faucet Shoppe The ..................................Page 03 .........773-478-3890 FILM-CUSTOM PRINTED Prairie State Group ..........................................................847-801-3100 FILTERS-EXHAUST SYSTEMS Olympia Maintenance ......................................................708-344-0344 FIRE ALARM REPAIR & TESTING Valley Fire Protection .......................................................630-761-3168 FIRE SUPRESSION SYSTEMS Fox Valley Fire & Safety...................................................847-695-5990 Henrichsen Fire & Safety Equip.......................................800-373-9714 FIRE-EXTINGUISHERS Henrichsen Fire & Safety Equip.......................................800-373-9714

nov 33-40 classifieds.indd 34

www.foodindustrynews.com FIRST AID-EQUIPMENT & SUPPLIES Affirmed Medical Service .................................................847-322-9185 FLATBREADS Grecian Delight Foods .....................................................847-364-1010 FLEXIBLE PACKAGING Prairie State Group ..........................................................847-801-3100 FOOD DISTRIBUTORS B & B Foodservice ....................................Page 26 .........815-834-2621 Costco Business Center ...........................Page 21 .........708-552-9017 Dearborn Wholesale Grocers Mktplace ....Page 32 .........773-487-5656 Devanco Foods.........................................Page 17 .........847-228-7070 Tec Foods Inc ...........................................Page 20 .........773-638-5310 86 Foodservice ................................................................773-523-8861 Alfa Restaurant Supply ....................................................773-588-6688 Anichini Brothers..............................................................312-644-8004 Chef’s Quality Meats........................................................708-333-0880 Christ Panos Foods .........................................................630-735-3232 Cugini Distribution.....................................Page 31 .........708-695-9471 GFS Distribution...............................................................800-968-6391 Grecian Delight Foods .....................................................847-364-1010 Kronos Foods ..................................................................800-621-0099 US Foods .........................................................................800-323-1004 FOOD EQUIPMENT Bob King Auctions.....................................Page 26 .........847-363-2268 FOOD EQUIPMENT MANUFACTURERS Sammic Corp ...................................................................224-307-2232 FOOD PRODUCTS Devanco Foods.........................................Page 17 .........847-228-7070 Menza Foods ............................................Page 29 .........630-230-0332 Tec Foods Inc ...........................................Page 20 .........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........................................................800-510-3811 FOODSERVICE DISTRIBUTORS GFS Distribution...............................................................800-968-6391 FOODSERVICE EQUIP REP & MAINTENANCE Restaurant Handyman ..............................Page 14 .........847-232-4474 FOODSERVICE EQUIPMENT Leach Food Equipment Dist .....................Page 18 .........815-712-7707 March Quality Used & New Equip ............Page 15 .........800-210-5895 Thunderbird Food Machinery....................Page 43 .........866-451-1668 Losurdo Inc ......................................................................630-833-4650 Rational USA ...................................................................888-320-7274 FOODSERVICE EQUIPMENT & SUPPLIES Alfa Restaurant Supply ....................................................773-588-6688 FOODSERVICE EQUIPMENT-REPAIR Mackay Heating & Mechanical .................Page 40 .........847-381-0448 CSI - Coker Service Inc ...................................................888-908-5600 Cobblestone Ovens .........................................................847-635-0172 FOODSERVICE JOBS Industry.co........................................................................800-741-4419 FOODSERVICE- LAYOUT & DESIGN A D E Foodservice Equipment .........................................630-628-0811 Losurdo Inc ......................................................................630-833-4650 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 24 .........708-233-0808 GFS Marketplace .............................................................800-968-6525 FREEZER & REF TRAILER RENTAL/LEASING Portable Cold Storage ..............................Page 22 .........800-535-2445 FREEZERS-ALL TYPES Custom Cooler & Freezer .........................Page 08 .........630-879-3131 FRESH CUT FRY EQUIPMENT Sammic Corp ...................................................................224-307-2232 FROZEN COFFEE DESSERTS Barone Caffe .............................................Page 06 .........847-260-5079 FRYERS FSI/Foodservice Solutions ...............................................847-719-6088 FURNISHINGS Plymold Seating ........................................Page 02 .........847-450-3261 FURNITURE/FIXTURES/DESIGN Vitro Seating Products .....................................................800-325-7093 GELATO Palazzolo’s Artisan Dairy ..........................Page 04 ...... 800-4GE-LATO Algelato Chicago..............................................................847-455-5355 GELATO EQUIPMENT & SUPPLIES Palazzolo’s Artisan Dairy ..........................Page 04 ...... 800-4GE-LATO Kool Technologies ............................................................630-483-2256

Food Industry News® November 2017

GENERAL CONTRACTORS Walter Daniels Construction .....................Page 43 .........773-775-0170 GIARDINIERA Authentic Brands ......................................Page 27 .........708-749-5430 E Formella & Sons ...........................................................630-873-3208 V Formusa Company .......................................................847-813-6040 GLYCOL REFRIGERATION SYSTEM & REPAIR Mackay Heating & Mechanical .................Page 40 .........847-381-0448 GREASE REMOVAL SERVICE DarPro Solutions/Darling Int’l...........................................708-388-3223 Kaluzny Bros Inc ..............................................................815-744-1453 GREASE TRAP CONSULTANT Grease Traps Inc ............................................................844-550-7708 GREASE TRAP PUMPING SERVICE Tierra Environmental.................................Page 43 .........888-551-1998 DarPro Solutions/Darling Int’l...........................................708-338-3223 Kaluzny Bros Inc ..............................................................815-744-1453 GREASE-EXHAUST CLEANING Enviromatic Corp of America ....................Page 40 .........800-325-8476 Olympia Maintenance ......................................................708-344-0344 GREEK FOOD PRODUCTS Devanco Foods.........................................Page 17 .........847-228-7070 Grecian Delight Foods .....................................................847-364-1010 Kronos Foods ..................................................................800-621-0099 Olympia Food Industries ..................................................773-735-2250 GYROS Devanco Foods.........................................Page 17 .........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 17 .........847-228-7070 HANDYMAN SERVICES Restaurant Handyman ..............................Page 14 .........847-232-4474 HEATING & AIR CONDITIONER SERVICE & REP Black Diamond Plumbing & Mech. ...........Page 18 .........866-855-2932 Mackay Heating & Mechanical .................Page 40 .........847-381-0448 Mechanical 24...........................................Page 30 .........847-987-9738 HEATING & COOLING-INSTALLATION & REPAIR Polar Refrigeration ...........................................................630-670-6890 HIRING SOLUTIONS Industry.co........................................................................800-741-4419 HISPANIC FOOD DISTRIBUTION B & B Foodservice ....................................Page 26 .........815-834-2621 HOOD & DUCT CLEANING Hoodz of Schaumburg ..............................Page 32 .........847-620-2608 HOOD & EXHAUST-SYSTEMS Belvin/J&F Sheet Metal Co ..............................................312-666-5222 HOOD EXHAUST & FAN CLEANING Enviromatic Corp of America ....................Page 40 .........800-325-8476 Olympia Maintenance ......................................................708-344-0344 The Best Touch ................................................................708-369-4958 HOT DOGS Authentic Brands ......................................Page 27 .........708-749-5430 Crawford Sausage ...........................................................773-277-3095 Red Hot Chicago .............................................................800-249-5226 Vienna Beef .....................................................................773-278-7800 HUMAN RESOURCES ADP..................................................................................847-507-4210 HUMMUS & SPREADS Grecian Delight Foods .....................................................847-364-1010 HVAC REPAIR & MAINTENANCE Restaurant Handyman ..............................Page 14 .........847-232-4474 ICE CREAM Chocolate Shoppe Ice Cream...................Page 14 .........608-221-8640 Fox Valley Farms ......................................Page 15 .........630-231-3005 Homer’s Gourmet Ice Cream ....................Page 32 .........847-251-0477 Instantwhip Chicago .................................Page 26 .........800-933-2500 Palazzolo’s Artisan Dairy ..........................Page 04 ...... 800-4GE-LATO Algelato Chicago..............................................................847-455-5355 ICE CREAM-EQUIPMENT & SUPPLY Kool Technologies ............................................................630-483-2256 ICE CREAM-YOGURT Instantwhip Chicago .................................Page 26 .........800-933-2500 ICE MACHINE REPAIR & SANITIZING Ice Solutions 24 ........................................Page 30 .........847-987-9738 Major Appliance Service ..................................................708-447-4100 ICE MACHINES Jay Mark Group ........................................Page 45 .........847-545-1918 ICE MACHINES-SALES-RENTAL OR LEASING Easy Ice ...........................................................................866-327-9423 Empire Cooler Service .....................................................312-733-3900 ICE-MAKING EQUIPMENT/REPAIR & SERVICE Mackay Heating & Mechanical .................Page 40 .........847-381-0448

ILLINOIS FOOD PRODUCTS Illinois Dept of Agriculture ................................................217-782-5809 INSURANCE Jos Cacciatore & Company ......................Page 17 .........312-259-8200 Society Insurance .....................................Page 02 .........888-576-2438 Caro Insurance Services .................................................708-745-5031 Concklin Insurance Agency .............................................630-268-1600 ISU Northwest Insurance Services ..................................888-366-3467 The Horton Group ............................................................312-989-1410 INSURANCE-INDUSTRIAL & COMMERCIAL Jos Cacciatore & Company ......................Page 17 .........312-264-6055 INTERIOR DESIGNERS Sarfatty Associates ..........................................................847-920-1100 INTERNET ADVERTISING Food Industry News .........................................................847-699-3300 INVENTORY CONTROL Sculpture Hospitality ........................................................773-454-1300 ITALIAN BEEF Authentic Brands ......................................Page 27 .........708-749-5430 Devanco Foods.........................................Page 17 .........847-228-7070 Serrelli’s Foods .........................................Page 24 ....... 877-385-BEEF Fontanini ..........................................................................708-485-4800 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 17 .........847-228-7070 Anichini Brothers..............................................................312-644-8004 Fontanini ..........................................................................708-485-4800 JANITOR-SUPPLIES Ramar Supply Co .....................................Page 24 .........708-233-0808 JAPANESE-FOOD PRODUCTS Kikkoman Sales USA.......................................................630-954-1244 JOB SITES (FOODSERVICE) Industry.co........................................................................800-741-4419 JUICERS-FRUIT & VEGETABLES Berkel Midwest.................................................................800-921-9151 KITCHEN-EXHAUST SYSTEMS/CLEANING Enviromatic Corp of America ....................Page 40 .........800-325-8476 Olympia Maintenance ......................................................708-344-0344 KNIFE-SHARPENING SERVICE Maestranzi Brothers.........................................................708-867-7323 LABELS-ALL TYPES Prairie State Group ..........................................................847-801-3100 LED-Menus-Lighting Ecolit, Inc .........................................................................312-492-7010 LINEN SUPPLY & RENTAL SERVICE Cosmopolitan Textile ........................................................773-254-6100 Mickey’s Linen .................................................................773-545-7211 LIQUOR & SPIRITS Deutsch Family Wine & Spirits..................Page 12 .........708-687-9870 LIQUOR-WHOLESALE Peerless Liquors ..............................................................773-378-3908 LOGISTICS COMPANIES Perishable Distribution Solutions ..............Page 18 .........888-491-1641 MANUFACTURERS REPRESENTATIVES Vicki Righeimer & Associates ..........................................847-899-8146 MARKETING PARTNERSHIPS Dinova Inc .................................................Page 13 .........678-684-2257 MARKETING-SERVICES Qwikdesign.com........................................Page 42 .........847-227-7412 Illinois Royalty ..................................................................630-487-1485 MAYONNAISE Columbus Vegetable Oils .........................Page 05 .........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 17 .........847-228-7070 Grant Park Packing...................................Page 10 .........312-421-4096 Anichini Brothers..............................................................312-644-8004 Chef’s Quality Meats........................................................708-333-0880 International Meat Company............................................773-622-1400 New S B L Inc ..................................................................773-376-8280 MEATBALLS Authentic Brands ......................................Page 27 .........708-749-5430 MEDICAL SUPPLIES Affirmed Medical Service .................................................847-322-9185 MEDITERRANEAN FOODS Grecian Delight Foods .....................................................847-364-1010 MENUS-CUSTOM PRINTED Accurate Printing .............................................................708-824-0058

10/13/17 2:02 PM

Food Industry News® November 2017 MEXICAN FOOD PRODUCTS B & B Foodservice ....................................Page 26 .........815-834-2621 MILK Instantwhip Chicago .................................Page 26 .........800-933-2500 ODOR (SEWER) ELIMINATION Grease Traps Inc .............................................................844-550-7708 OIL FILTRATION DEVICES Vito Fryfilter ......................................................................847-859-0398 OILS & FATS-COOKING Columbus Vegetable Oils .........................Page 05 .........773-265-6500 OILS & SHORTENING Columbus Vegetable Oils .........................Page 05 .........773-265-6500 Super Golden Fry Oil ................................Page 24 .........630-359-5614 OILS & VINEGAR Pastorelli Foods ........................................ Page 11 ..... 800-SOS-AUCY OILS-COOKING/BULK Columbus Vegetable Oils .........................Page 05 .........773-265-6500 Salad Oils International Corp ...........................................773-261-0500 OLIVE OILS Columbus Vegetable Oils .........................Page 05 .........773-265-6500 Salad Oils International Corp ...........................................773-261-0500 ORGANIC FOODS Pastorelli Foods ........................................ Page 11 ..... 800-SOS-AUCY OVEN REPAIR & MAINTENANCE Mackay Heating & Mechanical .................Page 40 .........847-381-0448 OVENS-SALES & SERVICE Cobblestone Ovens .........................................................847-635-0172 PACKAGING SPECIALISTS Wertheimer Box ........................................Page 03 .........312-829-4545 PACKAGING-FOOD & PRODUCTS Prairie State Group ..........................................................847-801-3100 PAINTING & HANDYMAN SERVICES Restaurant Handyman ..............................Page 14 .........847-232-4474 Schubert Painting ............................................................847-606-9660 PANCAKE-BATTER & MIX Tec Foods Inc ...........................................Page 20 .........773-638-5310 PAPER-PRODUCTS Ramar Supply Co .....................................Page 24 .........708-233-0808 PARTY-FAVORS & SUPPLIES Ramar Supply Co .........................................Page 24 ..........708-233-0808 PASTA-FRESH AND FROZEN Cugini Distribution........................................Page 31 ..........708-695-9471 Pastafresh Home Made Pasta ..............................................773-745-5888 PASTRIES-WHOLESALE Gerhard’s European Desserts ......................Page 31 ..........847-234-0023 PATTY MACHINES/FOOD FORMERS Berkel Midwest .....................................................................800-921-9151 PAYROLL SERVICES ADP.......................................................................................847-507-4210 Heartland Payment Systems ................................................414-699-3097 PEANUTS-BULK(IN THE SHELL) Mellos Snacks.......................................................................312-550-1911 PEST CONTROL/PEST ELIMINATION Mc Cloud Services ................................................................800-332-7805 Orkin Commercial Division ...................................................773-431-7512 PHONE SYSTEMS Sound Incorporated ..............................................................630-369-2900 PICKLES & RELISH Vienna Beef ..........................................................................773-278-7800 PITA BREAD Grecian Delight Foods ..........................................................847-364-1010 PIZZA CRUST CRISP ADDITIVES Krisp-It ..................................................................................800-574-7748 PIZZA PRODUCTS Krisp-It ..................................................................................800-574-7748 PIZZA SUPPLY DISTRIBUTORS Anichini Brothers...................................................................312-644-8004 PLUMBING SERVICES Black Diamond Plumbing & Mech. ...............Page 18 ..........866-855-2932 PLUMBING SUPPLIES Faucet Shoppe The ......................................Page 03 ..........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 POPCORN BULK-POPPED & RAW Mellos Snacks.......................................................................312-550-1911 POS SYSTEMS Advanced Data Systems Chicago ........................................ 708-388-6111 POULTRY-FRESH New S B L Inc .......................................................................773-376-8280 PRESSURE WASHING Olympia Maintenance ...........................................................708-344-0344

nov 33-40 classifieds.indd 35

PRINTING-CUSTOM ITEMS Accurate Printing ..................................................................708-824-0058 PRIVATE LABEL FOOD MANUFACTURERS E Formella & Sons ................................................................630-873-3208 Milano Baking Company .....................................................800-495-BUNS T F Processors......................................................................847-709-2600 PROCUREMENT SERVICES VGM Client Rewards ............................................................815-603-2289 PRODUCE DISTRIBUTORS Premier Produce ...................................................................847-678-0780 PRODUCE-WHOLESALE US Foods ..............................................................................800-323-1004 PROPANE Pinnacle Propane .................................................................224-754-1213 PROPANE SERVICE Propane Pete ................................................Page 42 ..........847-754-7662 PUBLISHING Food Industry News ..............................................................847-699-3300 RE-UPHOLSTERY Chicago Booth ..............................................Page 15 ..........773-378-8400 RECRUITING(SITES & APPS) Industry.co.............................................................................800-741-4419 REFRIGERATED TRAILER RENTAL/LEASING Portable Cold Storage ..................................Page 22 ..........800-535-2445 REFRIGERATION EQUIP SERVICE & REPAIR Mackay Heating & Mechanical .....................Page 40 ..........847-381-0448 Mechanical 24...............................................Page 30 ..........847-987-9738 CSI - Coker Service Inc ........................................................888-908-5600 Climate Pros .........................................................................888-463-8159 REFRIGERATION SERVICE Temperature Pros .................................................................630-470-7664 REFRIGERATION-EQUIP/COMMERCIAL Custom Cooler & Freezer .............................Page 08 ..........630-879-3131 REFRIGERATION-INSTALLATION & REPAIR Polar Refrigeration ................................................................630-670-6890 REMODELING & NEW CONSTRUCTION Walter Daniels Construction .........................Page 43 ..........773-775-0170 RESTAURANT EQUIP MANUFACTURERS Sammic Corp ........................................................................224-307-2232 RESTAURANT EQUIPMENT FSI/Foodservice Solutions ....................................................847-719-6088 Losurdo Inc ...........................................................................630-833-4650 RESTAURANT EQUIPMENT & SUPPLIES Custom Cooler & Freezer .............................Page 08 ..........630-879-3131 Olympic Store Fixtures .................................Page 28 ..........773-585-3755 Ramar Supply Co .........................................Page 24 ..........708-233-0808 Berkel Midwest .....................................................................800-921-9151 TriMark Marlinn Equip & Supplies.........................................708-496-1700 RESTAURANT EQUIPMENT REPAIR SERVICE Mackay Heating & Mechanical .....................Page 40 ..........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 26 ..........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 Marcus Cook-Baum Realty Group ........................................312-275-3112 Nick Dibrizzi/Coldwell Banker ...............................................708-562-9328 Pontarelli & Company ...........................................................847-778-3571 RESTAURANT-DESIGNERS A D E Foodservice Equipment ..............................................630-628-0811 Losurdo Inc ...........................................................................630-833-4650 Sarfatty Associates ...............................................................847-920-1100 RESTAURANTS La Scarola Restaurant ..................................Page 25 ..........312-243-1740 Pita Inn Restaurants .............................................................847-677-0211 SAFETY PRODUCTS-INDUSTRIAL Mennon Rubber & Safety Products ......................................847-678-8250 SALAD-DRESSINGS Authentic Brands ..........................................Page 27 ..........708-749-5430 Ken’s Foods ..................................................Page 47 ..........800-633-5800 SALAD-DRESSINGS & OILS Columbus Vegetable Oils .............................Page 05 ..........773-265-6500 Tec Foods Inc ...............................................Page 20 ..........773-638-5310 SANITATION TRAINING Illinois Restaurant Association ......................Page 21 ..........312-787-4000

Page 35 SATELLITE TV SYSTEMS All Sports Direct ....................................................................630-918-3000 SAUSAGE Belmont Sausage Company .........................Page 08 ..........847-357-1515 Anichini Brothers...................................................................312-644-8004 Crawford Sausage ................................................................773-277-3095 Red Hot Chicago ..................................................................800-249-5226 Vienna Beef ..........................................................................773-278-7800 SAUSAGE MANUFACTURER Grant Park Packing.......................................Page 10 ..........312-421-4096 SCALES Berkel Midwest .....................................................................800-921-9151 SCALES-SALES & REPAIR Accurate Scale Company .............................Page 22 ..........773-847-1820 SEAFOOD Fisherman’s Pride .........................................Page 07 ..........800-543-2110 SEATING Richardson Seating-Fse Division..................Page 48 ..........312-829-4040 Waco Manufacturing .............................................................312-733-0054 SEATING REPAIRS Express Seating............................................Page 19 ..........630-985-7797 SERVING PLATTERS Dishco SF .....................................................Page 19 ..........510-823-2224 SEWER(MAINT)-RODDING & JETTING Black Diamond Plumbing & Mech. ...............Page 18 ..........866-855-2932 Tierra Environmental.....................................Page 43 ..........888-551-1998 DarPro Solutions/Darling Int’l................................................708-338-3223 SHIPPING-REFRIGERATED & FROZEN Perishable Distribution Solutions ..................Page 18 ..........888-491-1641 SHORTENING Columbus Vegetable Oils .............................Page 05 ..........773-265-6500 SIGNAGE-INDOOR & OUTDOOR American Graphics .......................................Page 04 ..........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 08 ..........847-357-1515 SOAPS & DETERGENTS Lee’s Foodservice.........................................Page 25 ..........800-728-1102 SOFT DRINKS PepsiCo Foodservice............................................................773-893-2319 SOFT SERVE-ICE CREAM/EQUIP & SUPPLIES Kool Technologies.................................................................630-483-2256 SOUPS Bistro Soups (Div of Vienna Beef) ........................................773-278-7800 Vienna Beef ..........................................................................773-278-7800 SOUS-VIDE COOKERS Sammic Corp ........................................................................224-307-2232 SPECIALTY FOODS Artisan Specialty Foods ........................................................708-762-5238 STAFFING-SERVICES Atlas Employment Services ..........................Page 25 ..........847-671-1557 STEAM CLEANING Olympia Maintenance ...........................................................708-344-0344 SUPERMARKET & DELI EQUIPMENT Leach Food Equipment Dist .........................Page 18 ..........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 15 ..........773-378-8400 RestaurantWoodTables.com.................................................773-599-6200 Waco Manufacturing .............................................................312-733-0054 TABLEWARE Dishco SF .....................................................Page 19 ..........510-823-2224 TAMALES Supreme Frozen Products ....................................................773-622-3777 TEA-GREEN Dewdrop Tea.........................................................................630-335-7806 TEMPORARY STAFFING Atlas Employment Services ..........................Page 25 ..........847-671-1557 TEXT MESSAGING PROGRAMS Illinois Royalty .......................................................................630-487-1485 TOFU AND BEAN SPROUTS Phoenix Bean .......................................................................773-784-2503 TOMATO PRODUCTS Pastorelli Foods ............................................Page 11 ...... 800-SOS-AUCY TRADE PUBLICATIONS Food Industry News ..............................................................847-699-3300

TRUCK GRAPHICS American Graphics .......................................Page 04 ..........888-774-6270 TRUCK-REFRIGERATED DCI Central ...................................................Page 22 ..........800-468-7478 TRUCK-SALES & SERVICE DCI Central ...................................................Page 22 ..........800-468-7478 Mercedes Benz of Chicago...................................................312-628-4101 TRUCK-SALES NEW & USED D & S Truck Center .......................................Page 20 ..........708-352-5551 M & K Truck Centers (Hino) ..........................Page 28 ..........708-793-5251 M & K Truck Centers (Isuzu).........................Page 29 ..........708-793-5251 VENTILATING-SYTEMS CLEANING Enviromatic Corp of America ........................Page 40 ..........800-325-8476 Olympia Maintenance ...........................................................708-344-0344 VIDEO GAMING TERMINALS Illinois Gaming Systems .......................................................312-544-9856 WALK IN COOLER- MOBILE- RENTAL/LEASING Portable Cold Storage ..................................Page 22 ..........800-535-2445 WALK-IN COOLER REPAIR & MAINTENANCE Mackay Heating & Mechanical .....................Page 40 ..........847-381-0448 Mechanical 24...............................................Page 30 ..........847-987-9738 WALK-IN COOLERS AND FREEZERS Custom Cooler & Freezer .............................Page 08 ..........630-879-3131 WAREWASHING PROGRAMS Lee’s Foodservice.........................................Page 25 ..........800-728-1102 WATER SYSTEMS Vivreau..................................................................................630-246-1909 WEBSITE DESIGN Americaneagle.com ......................................Page 33 ..........847-699-0300 WEBSITE DESIGN SERVICES Stick Out Social ............................................Page 44 ..........312-655-9999 WELDING & FABRICATING KOP Ind. Welding & Fabrication ...................Page 26 ..........630-930-9516 WHIPPED CREAM Instantwhip Chicago .....................................Page 26 ..........800-933-2500 WINE & SPIRITS Deutsch Family Wine & Spirits .....................Page 23 ..........708-687-9870 YOGURT & SOFT SERVE EQUIPMENT Kool Technologies.................................................................630-483-2256

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Page 36

www.foodindustrynews.com

Food Industry News® November 2017

CLASSIFIEDS

PONTARELLI ASSOCIATES

Chicago’s Premier Hospitality Real Estate Brokers

REAL ESTATE SERVICES

*Restaurant Brokerage Division*

For additional listings, please visit our website. To list your Business or speak with a Broker, contact our of�ice today.

Kudan Group twitter.com/RestaurantRE

Vince Ferraro

PIZZERIA/CAFÉ: Harlem & Irving area. Features wood burning pizza oven!

Seats 50. Short hours. BYOB. “Turn-Key.” BIZ, FF&E @ NEW PRICE $99K!

312.575.0480 www.kudangroup.com

YOU CONCEPT: Freestanding building bordering major NW shopping center.

Operating. Needs concept change. Suited for breakfast/lunch or 3 meal occasion restaurant. Great lease w/ option on RE! FF&E @ $115K!!

TAVERNS:

NEW LISTINGS Burbank, IL- 5900 W. 79th St.- Real Estate for Sale LI NE ST W IN G!

* NW Side: Coveted Chicago Tavern License! Great neighborhood.

Mature crowd. $125K * North Suburb: w/ apartment, patio, picnic area, gaming allowed.

Reduced to $99K

LOCATION: River and Oakton, Des Plaines. Former restaurant site. 2,600 sf

WISCONSIN:

* Wilmot: Restaurant/Banquet Hall. Est. 25 years. Seats 80 and 200.

Parks 100+. Bonus: Apartment! Growing area. REAL ESTATE, BIZ, FF&E @ $585K * Dells Area: Plover! Family. Freestanding. Seats 100. Paved lot. Patio.

Liquor license. Est. 1988. Pristine “Turn-key.” REAL ESTATE, BIZ, FF&E @ $410K

DEVELOPMENT SITES:

LI NE ST W IN G!

INDIAN: Beautiful restaurant. Affluent NW suburban location. Seats 86. Plenty of parking. Liquor license. Excellent equipment package. BIZ, FF&E @ $95K

RE PR DU IC CE E D!

building on 13,200 sf paved lot. Signalized intersection. RE @ $495K

PRNEW IC E!

* Near Gurnee Mills and Great America. 69,934 sf. Real Estate parcels on Grand Avenue across from planned development. TIF area. $749K * Des Plaines: Just north of Rivers Casino and Rosemont! Soft corner at signalized intersection with +/- 26,000 sf. $1.1M

FAST FOOD: Hot Dogs, Italian Beef, Gyros...

* Wheeling: 40 years! Refurbished! EZ OP $120K! * Mount Prospect: Got it all + Beer & Wine! Must Sell. $85K * Chicago: Broasted chicken. High volume! $165K

VinceF@PontarelliAssociates.com

LI NE ST W IN G!

!

CALL 847-778-3571 MEMBER: CRBA

REALPOUL REALTY

LI NE ST W IN G!

“Commerce With Morality™”

2731 W. Touhy Ave. Chicago, Illinois 60645

THINKING OF BUYING OR SELLING? RLE PNRE ISD IW TUI CE NCEG D! !

Please Call (773) 743-2100 or Email peterjp@realpoul.com

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

Call us at (773) 743-2100 for: 1) Property Management,

2) FREE Market Evaluation of your business, 3) FREE FARMERS insurance quote, 4) Story of your business in Estiator magazine

TM

nov 33-40 classifieds.indd 36

RE PR DU IC CE E D! PRNEW IC E! PRNEW IC E!

Bar - Corner Location - Well Known - Same Location for Many Years $75,000 Breakfast-Lunch / Fast Food 6am to 3pm $80,000 Fast Food - Well Known & Long Established - Close to Lincoln Park Zoo $155,000 Fast Food - Hot Dogs Free Standing - Property - Opportunity $249,000 Free Standing Fast Food - B $280K B & P: $1.375M - Outstanding! $280,000 Free Standing Fast Food - 120 Seats - 82-car Parking - Huge Gross $495,000 Fast Food, FS, Corner, Drive-Thru, 65 Seats, W/Prop.-Video Poker $675,000 Fast Food - Free Standing - W/Property - Drive Thru - Goldmine $1,199,000 Free Standing Fast Food - B $280K B & P: $1.375M - Outstanding! $1,375,000 A 1,200 sq. ft. Pizza Operation with low rent and decent profits $69,000 Restaurant-Free Standing-Same Owners for 25 Years! Business Only $625,000 Free Standing Family 185-Seat Restaurant, 5,500 sq. ft. W/Property $849,000 Restaurant-Free Standing-Same Owners for 25 Years! Business and Property! $1,575,000 Free Standing - Italian Restaurant - Bar - Pizza - Business Only $295K $295,000 Free Standing - Italian Restaurant - Bar - Pizza - Business & Property $1.25M $1,250,000 Restaurant-Bar-Pizza-Free Standing - 3.5 Acres - W/Property-Owner Financing $1,795,000 Profitable Sports Bar in 18,000 Sq. Ft. Strip Mall (Business & Property!!!) $993,000 Outstanding Sports Bar and Grill with 5 Stores - A Truly Great Deal! $2,725,000

RLE PNR IDSU EICW TIC E NEG D!!

A BEAUTIFUL SUMMARY OF BUSINESSES FOR SALE

MEMBER: CRBA

Greektown- 222 S. Halsted St. - Restaurant/Bar for Lease Restaurant/bar for lease in the West Loop. Join this rapidly growing neighborhood surrounded by corporate giants such as Google and McDonald’s. Operating. Do not disturb.

Size: 4,600-9,000 SF Rental Rate: $40/SF (Net) Agent: Juan Carlos

Joliet, IL- Confidential #C117- Prime Corner R.E. + Business for Sale

Prime corner real estate for sale including a restaurant and detached building. 3,630 SF restaurant building on 14,937 SF parcel + 547 SF catering building on a 5,159 SF parcel.

Lot Size: 20,096 SF Price: $840K (Real Estate + Business) Agent: Chad 815.404.9171

Lakeview- 500 Diversey Pkwy.- Assets for Sale

Corner restaurant available. Located in a historical landmarked building with recent updates.

Operating business. Do not disturb. All showings must be accompanied by agent.

Size: 1,000 SF Rental Rate: $4,139 per Month (Gross) Price: $99K Agent: Juan Carlos

Lincoln Park - 1637 N. Clybourn Ave. - Copa Lounge - Business for Sale

MORE LISTINGS AVAILABLE–CALL! SELLING? ALWAYS CONFIDENTIAL!

BAR BREAKFAST-LUNCH FAST FOOD FAST FOOD FAST FOOD FAST FOOD FAST FOOD FAST FOOD FAST FOOD PIZZA RESTAURANT RESTAURANT RESTAURANT RESTAURANT-BAR-PIZZA RESTAURANT-BAR-PIZZA RESTAURANT-BAR-PIZZA SPORTS BAR & 18K STRIP MALL SPORTS BAR + 5 STORES

Corner lot, one-story commercial building for sale. Spacious dining area, bar and full kitchen on main floor. All FF&E included. Parking for 30+. Ideal for banquet facility!

Size: 4,250 SF on 19,725 SF Lot Price: $420K (Real Estate) Agent: Chad 815.404.9171

Prime location for this tavern and lounge; surrounded by theaters, retailers and restaurants.

Great opportunity for existing or first time operators. Tavern License included.

Size: 1,100 SF Rental Rate: $3,200/Mo. (Modified Gross) Price: $115K Agent: Bob

Lincoln Park- 2723 N. Halsted St.- Hidden Shamrock Longstanding Irish pub and restaurant for sale. Established in 1987 and completely renovated in 2014. Charming, airy space with large back room and stage for music.

Size: 3,000 SF Rental Rate: $29/SF NNN Price: $225K (Business) Agents: Bob/Daniel

Lincoln Park - Confidential Business for Sale

Steakhouse including a private dining room/event space, full basement and high ceilings. Catering, Incidental Liquor & Retail Food licenses included.

Size: 2,500 SF Rental Rate: $6,800 (Gross) Price: $229,500 Agent: Jarrett

Loop (Theater & Entertainment District)- Confidential Business for Sale Restaurant in operation for over 20 years. Retail Food, Incidental Liquor & Outdoor Patio licenses. Lease term 2024; landlord will extend. Only qualified prospects will be considered.

Size: 7,100 SF + Patio Rental Rate: $54.75/SF (Gross) Price: Please Call Agent: Jarrett

Loop (Central Business District)- Confidential Business for Sale Restaurant/bar in operation for 11+ years. Located inside a Class A office bulding near Willis Tower. Retail Food, Incidental Liquor & Outdoor Patio licenses. 1,000 SF outdoor patio.

Size: 4,000 SF Pricing: Please Call Agent: Jarrett 312.575.0480 ext. 15

Roscoe, IL- Real Estate, Restaurant + Gaming Cafe for Sale

This offering includes three buildings (mixed-use building with restaurant, three-unit apartment building, live gaming cafe) and additional 1.58 acre commercial vacant land.

Sizing: See Agent Price: $2,100,000 Agent: Chad 815.404.9171

Tinley Park- 9501-R W. 171st St. - Tribes Alehouse

Beautifully built tavern/restaurant located in a busy strip mall with outdoor patio and bar.

Seats 187+ inside;100+ outdoor patio. All FF&E included. Operating. Do not disturb.

Size: 6,200 SF Rental Rate: $9,000/Mo. (NNN) Price: $1,499,000 (Bus./Assets) Agent: Chad

Willowbrook, IL- 10S656 S. Kingery Hwy. - Scapegoat Lounge Turn-key business for sale in affluent suburb. Fully built-out bar and grill with a stage for live entertainment. Located at end cap of strip mall. Operating business. Do not disturb.

Size: 3,390 SF Rental Rate: $5,924/Mo. (Gross) Price: $129K Agent: Chad 815.404.9171 REQUEST A COPY OF OUR COMPLETE INVENTORY AT INFO@KUDANGROUP.COM

Kudan Group, Inc. 566 W. Lake St. Suite 225 Chicago, IL 60661

MEMBER: CRBA

10/13/17 2:02 PM

Food Industry News® November 2017

CHICAGOLAND’S BEST LOCATIONS FOR SALE

24 HOUR VOICEMAIL

Email—nick.dibrizzi@cbexchange.com

Page 37

Only From

NEW! RETAIL CENTER FOR SALE/LEASE

NEW! NORTH SHORE SUBURBS

For Lease/Sale. 3,783 SF building with 79,715 SF lot.

Quick service restaurant with drive-thru window.

Existing furniture, fixtures and equipment in place.

Next to CVS Pharmacy. Surrounding retailers include CVS Pharmacy, KFC, Walgreen’s, Culver’s Burgers, Applebee’s, Burger King, etc.

NEW! WESTERN SUBURBS-DOWNTOWN HOT WESTERN SUBURB BY TRAIN STATION Lease NNN $21 per SF; Real Estate taxes $2.81 per SF. Turn key 4,000 SF fully equipped restaurant-bar. Selling leasehold improvement, fixtures and equipment.

NEW! WESTERN SUBURBS

NEW! CHICAGO NORTH/EAST VILLAGE

Established Bar-Pub-Grill, Banquets, Live Entertainment & Video Gaming Real $$$ Maker, Video Gaming. Established for 10 years, Free Standing, New Construction, 11,200 SF 5,600 SF First Floor, 5,600 SF Lower Level.

Lot over 20,000 SF, seats 350+/-, parks 40+/For Sale/Lease, Qualified Operators Only. Must sign confidentiality agreement and have proof of funds.

Long established, 40 years, neighborhood Italian deli open from 7am to 7pm. Serving prepared homemade Italian food, pasta sauces, sandwiches, lasagna, manicotti, shells, eggplant parmigiana, etc.

Most famous and only deli in Chicago East Village.

Real $$$ Maker. Corner brick building with full lower, full rehab 2nd floor 2 bedroom apartment. First floor deli with prep kitchen, outdoor patio, etc. Selling Business with Real Estate. 3 years Tax Returns and appraisal available. Owner retiring.

NEW! NORTHWEST SUBURBS Downtown Elgin on the Riverwalk by Grand Victoria Riverboat Casino.

NEW! WESTERN SUBURBS

Turn-key 5,445 SF brand new restaurant-bar-banquet, 2 bedroom apartment plus full basement. Water view patio with covered bar. Seats 75 dining room; 40 banquet room and 80 on the outdoor patio on the river walk. For Sale $649,500 or For Lease $11 per SF or $5,000 per month. Real Estate taxes only $1.14 per SF or $657 per month.

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.

NEW! CHICAGO/SOUTH SUBURBS Restaurant-bar-banquets-drive thru-catering.

Specializes in ribs, steaks, chicken & fish.

Established for 42 years. 4 million in sales a year verifiable 16,000 SF building/seats 200 in dining room, 200 in banquet rooms plus sit down bar 22 seating. Carryout with drivethru window, catering service with 2 delivery trucks. Parking for 155 vehicles. Five slot machines $120,000 gross monthly. For Sale/ For Lease Qualified Buyers Only.

ACT R T N O DER C

NEW! CHICAGO SOUTH

NWC stoplight intersection of 47th Street and Damen Avenue.

Located in the outlot of “The Yards” Plaza. For Sale/Lease.

3,750 SF building with 27,557 SF Lot. Brand New quick service restaurant with drive-thru window. Existing furniture, fixtures and equipment in place. Located next to Burger King, Pizza Hut & Wings in the same shopping center. Surrounding retailers include Checkers Burgers, McDonald’s, Home Depot, Walgreen’s, Food For Less.

UN

NEW! WESTERN SUBURBS - LISLE For Lease-free standing former restaurant. 2,520 SF plus 1,000 SF lower level brick building. Lot 22,850 SF, Hard corner stoplight intersection SEC of Main Street (Route 53) and Maple Ave. National Tenant location by Benedictine University.

Next to major national tenants, high traffic counts, great demographics. Lease type: NNN/$30 per SF NNN. Real Estate Taxes: $5.60 per SF

MEMBER: CRBA

Orland Hills. Just south of 159th Street on 94th Avenue

By Walmart, on the borders of Orland Park. 13,133 +/- SF Building/45,000 SF Lot/Parks 40 Cars.Tenants-Tobacco, Phone, Bakery Café, Men’s Salon, Grocery Store. There are 1,917 SF and 1,990 SF Available. Combined 3,907 SF perfect for any restaurant concept. Call for More Information.

NEW! HOT LOCATION FOR YOUR NEW FOOD CONCEPT 640 Ogden Avenue, Downers Grove. 1,360 to 7,440 SF available 18’ feet clear ceiling height. FOR LEASE Class “A” Retail Center available June 2017. High traffic counts and excellent demographics.

Nick Di Brizzi 888-317-7721

NEW! SOUTHWEST SUBURBS-MIDLOTHIAN ON CICERO AVE.

Just one door south of the SEC stoplight intersection of 147th Street and Cicero Avenue. For Sale/Lease.

4,200 SF building with 46,590 SF lot. Brand New Quick Service Restaurant with drive-thru window.

49,000 VPD traffic count on Cicero Avenue and 29,000 VPD traffic count on 147th Street. Next to Fannie May and across from Walgreen’s, major development NWC of 147th Street and Cicero Avenue. Surrounding retailers include, Mariano’s, Cooper’s Hawk, McDonald’s, Pepe’s Mexican Restaurant, Popeye’s Chicken, Panda Express, Taco Bell.

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

BERWYN

Bar & Grill For Sale.

Updated Turn-Key 2,200 sq. ft.

High visibility.

Video gaming. Great lease!

Call 773-616-0629

FOR SALE

Great business opportunity in Northern Wisconsin, near Antigo. MILLER’S NUTSHELL SUPPER CLUB has been in continuos operation since the 1940s. The current owners, Jerry and Vickie Miller have owned the club since 1998.

Jerry, a retired police officer, wants to retire permanently.

This profitable business has a loyal customer base and a reputation for great food, excellent service, and a warm, traditional supper-club atmosphere. This extremely well cared-for facility is 1,973 sq. ft.; dining room seats 28; bar area accommodates an additional 31 guests.

The unattached house is steps away, and is 2,528 sq. ft., with 4 bedrooms, 21/2 baths, a 21/2 car garage, and a beautiful deck complete with hot tub!

The 11/2 acre property includes 2 modern out-buildings and a large asphalt parking lot.

SEE PHOTOS ON CRAIGSLIST * OWNERS WILL TRAIN Asking $489,000 O.B.O. • Call (715) 489-3306

nov 33-40 classifieds.indd 37

BUSINESS OPPORTUNITIES • THINKING OF BUYING OR SELLING? CALL JOHN MOAURO! HIGH VOLUME PIZZERIA TAKEOUT PANCAKE HOUSE Established over 50 years.

Limited hours. Includes real estate. Priced to sell quickly.

Recently reduced. Call for details.

Chicago location. 3,000 sq. ft.

Seats 120. Long term, favorable lease. Limited hours. Possible owner financing. Call for details.

ITALIAN RESTAURANTS, W/ BANQUETS & PIZZERIA Multiple locations. Long established, over 50 years of history. Has gaming! Will separate.

Seller retiring.

EXTREMELY CONFIDENTIAL! Call for details.

LONG ESTABLISHED SPORTS BAR/PUB Retail space with apartment.

Priced to sell. Call for details.

CATERING BUSINESS FOR SALE

SPORTS BAR AND GRILL

NW Suburbs Downtown area.

Newly remodeled.

High volume.

Reasonable lease.

Call for details!

Community favorite. Many years in business with base established.

Limited hours. Very profitable. Easy takeover. Sellers will train. Call for details.

RESTAURANT/BANQUET FACILITY

Located in SW burbs, adjacent to a golf course community; great for banquets. 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. Call for details.

D L O S

CLASSIFIED RATES

SHRIMP HOUSE

Freestanding 2,500 sq. ft. restaurant. A community favorite! High volume sales. Seats 60. Abundant parking. 4-5 star reviews on Facebook, TripAdvisor and Yelp. SW Suburban location. Call for details.

2” x 2” ................................................................................... $50 4” x 2” ................................................................................. $100 6” x 2” ................................................................................. $150 4” x 4” ................................................................................. $200 4” x 5” ................................................................................. $250

AMBASSADOR

9999 West 143rd Street Orland Park, IL 60462

Broker/Appraiser Always Confidential

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

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

CALL PAULA: 847-699-3300

10/13/17 2:02 PM

PREMIER BANQUET HALL • • • • • •

Over 30 yrs. in business Seating for 900+ guests 4 million in sales NW Suburbs Plenty of parking Recently renovated

Call Patrick @ Cambridge Realty & Brokerage

847-710-9233

RESTAURANT FOR SALE LOCATED IN OTTAWA, IL ON FOX RIVER. LIGHTED INTERSECTION. APPROX 1 ACRE. BUSINESS AND REAL ESTATE (INCLUDING 1400 SF HOME) Contact: Douglas Carroll

dougcarroll@remax.net RE/ MAX 1ST CHOICE, 2771 COLUMBUS, OTTAWA, IL 815.434.3337

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.

$675,000

Call Wesley at 773-671-1273

BERLIN WISCONSIN Bar/Restaurant

Berlin may need a taste of Chicago.

4300 sq. ft . on main level w/ original floor and 13-ft tin ceiling and another 4300 sq. ft. on U.L. with beautiful owner’s apt and an extra unfinished unit.

Price is for R.E. only. Antique pieces may be available at additional cost.

$ 179,900

John Pantelopoulos (224) 730-1953 JP Realty

WESTERN LAKE COUNTY

Banquet Hall–Attractive, free-standing facility, fully equipped with a seating capacity of 250 and plenty of parking.

Elegant interior and convenient location. $725,000

John Pantelopoulos (224) 730-1953 CBS Realtors

JOLIET DRIVE-IN

RESTAURANT FOR SALE

Asking $5.8 million with two commercial real estate parcels

815.326.9273

Page 38 November 2017

Est. 1949, Car Hops, Home Made Root Beer Owners retiring after 35 years. Selling business, building and property.

Qualified buyers only.

Email: acedrivein@comcast.net

FOR SALE

Seeking new owner for small fastcasual Mexican restaurant in Lake County. In business 20 years! 1,800 sq ft. Seats 65. Unique menu. Liquor license! Equipment and all recipes included! Priced to sell. $149K

Call Jake for more info.

847-652-8164

ITALIAN RESTAURANT FOR SALE

Over 4,100 sq. ft. two different dining rooms with a big outdoor patio for a total of more than 200 seats. All fixtures and furniture included but not inventory. Attractive lease terms available. Asking $299,000 for business only.

BROKERS WELCOME Call or text 708-304-3448

CENTRAL LAKE COUNTY

Restaurant/Bar. After 25+ profitable years, owner is ready to pass the “controls” to the next hospitality enthusiast. Seats approx. 120, plenty of newly re-paved parking and two beautiful rental units that subsidize the rent. New roof, updated plumbing, mostly newer compressors, low rent and nice lease terms. AADT approx. 25,000.

Value added: Gaming.

Business: $190,000.

John Pantelopoulos

(224) 730-1953 CBS Realtors

RESTAURANT FOR SALE

McHenry, over 7,000 sq. ft. Complete package; Building Business & Land. Great location over an acre of land!

Turn key operation. Motivated to sell!

Contact Jay at NALLEY REALTY

(815) 354-4321 www.nicolinosmchenry.com

Meat Company For Sale?

For the past 30 years I have privately helped my supplier contacts to sell or acquire companies.

This time, I’m searching for a Chicagoland area portion control steak cutting business. The ideal company will have an existing client base and generate approximately $20 million in sales.

The buyer is serious, ready and well-funded.

Please call me for a confidential conversation at:

847-602-9620

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

Moving to the Valley of the Sun? IÕ m from Chicago and have over 45 years of experience in all facets of real estate.

Scottsdale / Phoenix Area Michael Yergin REALTOR¨

312.952.5683

O: 602.230.7600 E: dryergin@aol.com www.homesmart.com

8388 East Hartford Suite 100 Scottsdale, AZ 85255

Krauss Gaslite Lounge 5130 W. 95th St. Oak Lawn, IL 60453 PRICE REDUCTION

Family owned and operated sports bar for over 40 years.

Located in high traffic area of 95th & Tulley Ave. Video gaming generates additonal income. All furniture, fixtures & equipment included. Immediate area packed with new development & major retailers such as Lou Malnati’s, Starbucks and Smashburger.

Size: Approx. 2,000 SF with Additional Basement Licenses: Retail Food, Liquor & Gaming Parking: Ample Price: $650,000 (Business, Real Estate, Assets) Contact: Chad Severson - 815.404.9171 - chad@kudangroup.com Kudan Group Inc. - 566 W. Lake St. Suite 225 Chicago, IL 60661 312.575.0480 www.kudangroup.com

MEMBER: CRBA nov 33-40 classifieds.indd 38

10/13/17 2:02 PM

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Food Industry News® November 2017

Page 39

Second City Culinary Challenge ACF Certified Culinary Competition Host Chapter: ACF Chefs and Culinary Professionals of Chicagoland

When: January 26th and 27th, 2018 Where: College of DuPage, Glen Ellyn, IL Time: 7:00 a.m to 2:00 p.m. Both Days Open to Professionals and Students Medals & Cash Prizes RSVP by Sunday, January 14, 2018 to: tbirmingham@ruthlakecc.org Professional Categories: D-1, D-2, D-3, D-4, F-1, F-2, FP-1, KP-1, KP-2 Student Categories: SA, SB, SC, SD, SK1, SK2, SK3, SK4, SK5, SK6, SK7, SK8, SK9, SP1, SP2 Lead Judge: Steven Jilleba, CMC

Make Customers Feel Valued

Never leave customers hanging. Always close the loop by letting them know what to expect or what’s going to happen next.

Ask customers if they would like help in filling out forms. This takes away the drudgery. Just the offer alone sends the message that you’re willing to be helpful.

Make all messages, written and spoken, customer centric. Start by never using “I” or “We.” They’re a turn off. Work at keeping the focus on the customer.

Never let the size of the sale influence the way you treat a customer. When making a large purchase, customers expect the “red carpet” to be rolled out. But when a customer gets the same attention making a small purchase, it creates a lasting positive impression. – John Graham

PROTECT YOUR BUSINESS FROM HIGH ENERGY COSTS

Lock in Low Energy Prices Now, Before They Increase Increase Your Profits and Save Money Electric ■ Natural Gas ■ Demand Response ■ Fuels ■ Renewable Energy Credits

To See How Much You Can Save, Call Mike Hyman, Owner, 630-817-3164

About CES: We Are Your Local Food Industry Energy Specialists. We are small, nimble, efficient and service oriented. Our hallmarks are honesty, integrity, service and value

“We look out for you, we know the market, and no account is too small or too large for us to serve.”

Essential Tips on Customer Service

Pictured above as Wonder Woman is Nikki Doherty and the newly crowned champion, Teddy Delacruz. On Saturday, September 16th, Food Industry News’ Cary Miller emceed the Lezza Spumoni & Desserts first Cannoli Eating Contest. As a strong contender, Nikki Doherty (aka Wonder Woman) finished 6 of 16 cannoli within the 5 minute time showing that wonder women defi nitely know how to win. Teddy Delacruz proved himself the winner by polishing off 11 of the 16 cannoli and naming himself the champion of the cannoli! The winner won a giant cannoli shell fi lled with mini cannoli on their birthday, a box of Lezza handmade Italian cookies and a t-shirt. As top female contender, Nikki came away with a box of the Lezza handmade Italian cookies, t-shirt and a Lezza mason jar beverage container.

nov 33-40 classifieds.indd 39

■ Acknowledge a customer even when you’re busy. Failing to do so diminishes the customer, is never forgotten, and damages the relationship.

■ Never make excuses. They send a message to others that you’re weak and deceitful, someone who can’t be trusted.

■ Ask questions. There is no substitute for getting customers to talk. Customers will be surprised and impressed because they’re always afraid no one will listen.

■ Be 100% believable. Short answers satisfy customers, but always ask if what you said is clear.

■ Help people feel good about their purchase.

Reinforce its value: “This will be an enjoyable addition to your home,” “You’re going to have a lot Your electric and gas provider of fun driving this car,” Quote in Hand? Call Us First “Your friends will enjoy coming to visit,” or “You’ve made a terrific choice.”

ChicagoEnergy.com keeping energy simple – John Graham

630 561 6200

10/13/17 2:02 PM

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www.foodindustrynews.com

Food Industry News® November 2017

Latest Tactics for Restaurant Marketing

RestauRant equipment RepaiR “Call MaCkay Right away!”

Mackay Heating & mecHanical

Specializing In Fast, Expert Repairs Of Refrigeration, Ovens, HVAC and All Types of Cooking and Food Prep Equipment call John mackay:

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Specializing In Fast, Expert Repairs Of Refrigeration, Ovens, HVAC and All Types of Cooking and Food Prep Equipment call JoHn mackay:

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This is a photo from a heartfelt check presentation ceremony for a Des Plaines , SCHAumBuRg BARRIngTOn SHOPPIng nWHouse SuBuRBS Chamber of Commerce & Industry &Business AftermAllS Hours atInTap in Des Plaines. Over 200 guests came out to honor Arthur Rento Sr, 1944 Normandy Landing survivor and founder of Pontarelli Companies, a longtime chamber member. Rivers Casino presented a check for over $65,000, as well as Jewel Osco with an $11,0000 check, to help support veterans in the newly launched Veterans Back to Work Bootcamp, designed to help prepare veterans to integrate into the work force and apply their military skills. Pictured from right to left: Andrea Biwer, Executive Director of Des Plaines Chamber of Commerce & Industry; Corey Wise, General Manger, Rivers Casino; Marne Deithorn, Director of Human Resources,Rivers Casino; Rebecca Banks, Senior HR Representative, Rivers Casino; Will Brown,Financial Advisor, Edward Jones, 2018 Des Plaines Chamber of Commerce & Industry - President Elect; Nick Czerniak, Marine Veteran – Bootcamp Applicant; Evan Franck, Marine Veteran – Bootcamp Applicant

Rivers Awards $65,500 for Boot Camp On August 8, Rivers Casino presented a $65,500 check to the Des Plaines Chamber of Commerce in support of its Back-To-Work Boot Camp, which is helping

nov 33-40 classifieds.indd 40

veterans make a successful transition to civilian life.

“We contributed to the Back to Work Program because it’s important that veterans and their families

We have seen a lot of new trends in the restaurant industry over the past year or so. Most of them revolve around visibility tactics to let people know A.) You’re here, and B.) You’re serving great food that people want to eat. At a base level, this is restaurant marketing. Different platforms work best for different restaurants, but there are several factors which contribute to that.

Do you have a dedicated social media staff member, or are you know that the business dedicating community supports them a host/ during and after their service hostess to ends. It is an honor to be able throw up some posts in their free time? Are you givto support area veterans by partnering with the Chamber ing your patrons incentive to share posts about you and to offer this program,” give solid reviews? Before you even answer all that, are said Corey Wise, Senior you maintaining an updated social media presence with Vice President and General which your patrons can connect with and reach you?

Manager of Rivers Casino.

The latest tactics shouldn’t revolve solely around the The Boot Camp will inspire, newest craze in social media, but rather what we have support and prioritize career established as functional and fruitful. Facebook, Twitreadiness. During the eightter, and Instagram are those core platforms. LinkedIn is week boot camp, 20 military veterans will experience also viable and depending on the size and classification workshops focused on topics of your restaurant, you will be able to source some great ranging from success stories talent from the site as well. The main thing here is not from fellow veterans to career overloading yourself with work you cannot handle and exploration, computer and letting your social media profiles go long periods withsocial media, resume writing, out updates. company tours and much Incentivize your patrons to leave reviews on your more.

Facebook page (it goes a long way). Host giveaways in Five local business leaders will serve as mentors exchange for page likes and post shares.

Use Instagram to share HQ images of your restaurant throughout the program, and feed them directly to the Twitter profile. including Marne Deithorn, Rivers Casino Director of Focus on improving internal operations and find the Human Resources and USMC right tools to do it. Get rid of the pen and paper waitveteran. “The military gave list and switch to digital waitlist solutions like NextME, me discipline, drive and the only digital waitlist app that diners themselves won’t determination.

It gave me need to download and the only one that lets you adverthe confidence that I could accomplish anything,” said tise internally.

Digital waitlist solutions like NextME allows diners to Deithorn. “I look forward to showing our mentees just how use their cell phone number to hold their place in line. much they have to offer. All of The app sends out text notifications to confirm they’ve their leadership and technical been added to the list, and sends out a direct link to skills translate easily,” she a countdown page which lets them know their place in added. line. The countdown page allows restaurants to host “We are fortunate to have their menu in digital form but also links to social media many veterans on our team and encourage area veterans profiles and email collection forms which all help to to apply to join our team,” increase restaurant visibility, table turns and patron satisfaction. - Source: NextME said Wise.

10/13/17 2:02 PM

Food Industry News® November 2017

Page 41

Dining With Ms X NOV. 2017 DOG HOUSE GRILL 1534 N. Wells CHICAGO, IL 312-6313737. There are not too many hot dog restaurants around this neighborhood. This is a cute place where you can dine in or get it to go. I never heard of a gyro dog so I had to try one. It was a charred hot dog served on a bun with strips of gyros, tomato, onion and tsatsiki sauce. It was really good. They also have tacos, burritos, steak cheddar fries and burgers.

DO RITE DONUTS 181 N. Morgan St. CHICAGO, IL 312624-8878. When I stopped in here I was only looking for one thing-Donuts. Looking at the display case of all these unique flavored donuts made it very hard for me to decide which ones to get. All of them looked amazing. I narrowed it down to three choices; an Apple Cider donut, Blueberry Crumb Cake and a Raspberry donut with a ton of raspberry filling in the middle.

These are good sized donuts and oh so yummy!

FIZZ EATERY AND SODA FOUNTAIN 7958 W. Belmont CHICAGO, IL 773-839-3499. Definitely put this place on your dining list. The space is so cheerful and colorful from the décor to the straws they give you with your drinks. They offer old fashioned drinks like cream soda, Green River and they have ice cream, shakes, and scoops of ice cream. I sat at the counter and the counter top was made out of games. I ordered the Fizz burger and an order of Merkts fries. The food was incredible.

The kids will love this place and so will the adults.

NANCY’S PIZZERIA 8706 W. Golf Rd NILES, IL 847-8248183. They have some great names for their stuffed pizza which they are known for; Cousin Vinnie’s Veggies, Rocco’s Request, Lucia’s Lust, but this time I wanted to try something else. I opted for the Chicken Parmesan which was pan fried giving it a lighter texture. It came with homemade minestrone soup, salad bar and a side of spaghetti with red sauce. What an exceptional value and the food was very tasty!

PEQUOD’S PIZZA 2307 N. Clybourn CHICAGO, IL 773-3271512. They are known for their pan pizza. I tried the sausage and cheese pan pizza which was doughy and gooey and it had just the right amount of sauce. Thin pizza is also on the menu along with soups, salads, sandwiches, wings and pasta. One of my friends lives in the neighborhood, so we always get our order delivered to us. You can also dine there too.

PIGGLY WIGGLY 3341 SHERIDAN Rd. ZION, IL 847-872-4400.

This is a large supermarket with all your everyday grocery products. They have a huge bakery and produce department.

What stood out there was their meat department. The case was loaded up with all kinds of steaks, chicken, roasts and a big selection of ribs. Prices were very reasonable. They have a large selection of liquor too and in the front of the store they have a display case stocked with hard liquor. Learn about pig points, rewards card, shopping lists and more of what Piggly Wiggly offers at shopthepig.com WAYBACK BURGERS 17W420 22nd St. OAKBROOK Terrace, IL 630-501-1053. You can create your own burger, or choose one of their Signature burgers. I ordered the Philly double burger with American cheese, grilled onions and mushrooms; I skipped the mushrooms. It was made to order, served hot and fresh, and the first bite was so juicy. The staff there was so accommodating; they even asked me if I wanted a glass of water while I was waiting for the burger. They also have salads, hot dogs, chicken and a big selection of milk shakes.

nov 41-48.indd 41

Getting The Lowest Cost Per Use Seating

Buyers love low prices. What they sometimes fail to realize is that the price may be low but the overall cost may be very high. When a buyer purchases an important item like a chair or barstool, a lower price can usually be found. The price may be inexpensive, but when the chair or stool breaks or wears out in a short period of time, it needs to be replaced and therefore costs more than buying a quality piece.

One local company who has built their business on this premise is Richardson Seating Corporation, which manufactures logo bar stools, restaurant bar stools, diner chairs, counter stools, table bases, and retro diner furniture. Everything is made from scratch in their 75,000 square foot manufacturing plant located in Chicago.

Richardson Seating was founded in 1975, and some of their products are still in use today. The company uses “timeless design” for many items, which makes it easy for the owners to remodel and update their operation without the need to replace the seating. The fact that many of their barstools and chairs are still in use after decades of commercial use is a testament to the low cost per use of buying quality.

Don’t be fooled by “bargain” seating. Check out the quality and durability that Richardson Seating offers. You can see their ad on the back cover of Food Industry News.

HAMBUGER HOP AND CHICAGO GOURMET 2017

10/13/17 3:17 PM

Page 42

www.foodindustrynews.com

Optimizing Warehouse Cold Storage Capacity and Longevity

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Sweet Baby Ray’s Korean Barbecue & Wing Sauce (SJ3189HA) adds a delicious twist to the classic sauce D Ethat S IisGthe N awardwinning boss. It delivers a sweet, peppery, and spicy sauce with authentic gochujang red chili paste.

Need a reason to try it?

SMOKED DUCK KOREAN BARBECUE PIZZA Ingredients - 1 ea flatbread crust - 2 oz Sweet Baby Ray’s Korean Barbecue & Wing Sauce (SJ3189HA) - 1 cup mozzarella - 1/2 cup baby spinach - 1/4 cup red pepper - 4 oz sliced smoked duck breast - 1 tbsp scallions, bias cut - 1 tsp sesame seeds Directions Brush crust with Sweet Baby Ray’s Korean Barbecue & Wing Sauce.

Top with mozzarella, baby spinach, red pepper and smoked duck.

Cook and garnish with scallions and sesame seeds.

Tracking Labor

Cake

No pastry bag handy? Form a tube of heavy-duty foil filled with free-flowing frosting.

Want a custom baking pan? Create it yourself with double thickness heavy-duty foil.

nov 41-48.indd 42

Food Industry News® November 2017

Freezer and cooler storage pallet rack must withstand some of the greatest forklift abuse in warehouse material handling. This can be attributed to a number of factors including confined space, slick surfaces, and the cold temperatures ranging from 31° down to -20°F that slow driver reflexes and make impact more frequent.

As a result, typical roll formed rack - which a less expensive, lower strength option ideal for most standard warehouse storage applications - is often not the best match for freezer and cold storage. Since it can be subjected to increased impact and damage it can cause unnecessary downtime and require premature repair or replacement.

Recently at a Midwest cold storage facility, one of the world’s largest food companies, with leading brands of chicken and prepared foods, conducted an internal review of its material handling system. The results indicated that its roll formed rack, after years of forklift impact, was in poor shape and would require a complete replacement. In order to enhance safety and increase uptime, the company chose to upgrade to a more robust pallet flow system.

Pallet flow utilizes dynamic flow rails that sit at an angle within a static rack structure, allowing loads placed on one end to move by gravity on rollers to the unloading end, with speed controllers acting as gentle brakes. As a load is removed, the pallets behind it move forward. Forklifts are required only for the initial loading and final unloading.

On Cardinal Integrated Systems’ recommendation, the company turned to the SK3400 pallet flow system by Steel King Industries, a leading manufacturer of storage rack and material handling products. For greater impact resistance and longevity in the freezer environment, SK3000 pallet rack from Steel King, a rugged bolted rack with structural channel columns, was also selected.

Compared to typical racking, structural channel rack, constructed of hot-rolled structural channel columns with full horizontaldiagonal bracing, offers greater frame strength, durability and cross-sectional area. All grade-5 hardware provides greater shear strength, and a heavy 7-gauge wrap-around connector plate ensures a square and plumb installation with a tighter connection and greater moment resistance.

The tubular rack is designed with column holes placed only where bolts will be inserted; therefore eliminating the possibility for the buildup of debris, further increasing sanitation.

Because the pallet entry side of a flow system takes the most impact, Scholtz also placed steel wheels on the first 4’ of the pallet entry, to better withstand the impact.

Since corrosion resistance was also important in the freezer environment, the rack was hot dipped galvanized. This is the process of dipping steel into a vat of molten zinc.

During the process, iron in the steel reacts with the zinc to form an alloy coating with superior corrosion protection.

To ensure that the flow systems worked properly with all of the global food company’s pallets, sample pallets were shipped to Steel King’s test facility. The pallets were loaded with simulated test weights of the minimum and maximum loads required. The pallets were tested to ensure they would safely, reliably flow at the proper speed and rack pitch. –www.steelking.com

One of the most effective tools in managing labor cost is the “manager’s shift card, usually an 8.5-by-5.5” cardstock, with spaces for listing each employee and their scheduled hours for that shift.

The shift manager can carry it during the shift and refer to it often to see when employees should begin side work or cleanup or for cutting servers as business slows down.

Employees simply bring the printed time slips when clocking out for the shift and the manager will note it on the shift BUSINESS ADVICE card. This not only reduces ■ The day you lie, the day your business dies. the number of employees who ■ No person can climb beyond the limitations of his “forgot to clock out” but also own character makes it easier for manage- ■ The best way to live is with integrity ■ Don’t accept unacceptable behavior. ment to stick to the budget.

–www.restaurantowner.com/ShiftCard

■ To do good is to be good.

10/16/17 1:16 PM

Food Industry News® November 2017

Palazzolo’s Top 68 Flavors of Frozen Yogurt Tahitian Vanilla Bean Chocolate Cookies and Cream Cinnamon Maple Pumpkin Peanut Butter Greek Tart Pomegranate Fresh Strawberry Latte Dolce De Leche Gingerbread Blueberry Coconut Maple Tangerine Mixed Berry Tart Vanilla Peach Non-Dairy Key Lime Pie Birthday Cake Bourbon Caramel

Tiramisu Blood Orange Non-Dairy Turkish Roast Butter Pecan Baklava Mango Mango Non-Dairy Cappuccino Raspberry Caramel Apple Pumpkin Toasted Coconut Cider Donut Mocha Green Tea Mint Chocolate Chip Pink Peppermint Egg Nog Sugar Cookie Gingersnap Double Chocolate Café Mocha Maple Honey White Chocolate Pistachio Cheesecake

Page 43

Strawberry Non-Dairy Sugar Free/Fat Free Mint Strawberry Banana Non-Dairy Oatmeal Stout Cannoli Pumpkin Pie Triple Dark Chocolate Cinnamon/Donut Roll Pineapple Passion NonDairy Vegan Cherry Chocolate Chip Mexican Chocolate Chipotle Tropical Fruit Fresh Peach Spiced Caramel Apple Wild Cherry Vanilla Custard Lemon Custard Cherry Chocolate Chip Maple Bacon Swiss Chocolate Couverture Neutral Base (flavor inhouse) Vegan (custom flavor choice)

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Produce at the Store 1. Stock seasonal items.

2. Handle product with care.

3. Offer consumer packs.

4. Set up great displays.

5. Promote more.

6. Tempt with tie-ins.

nov 41-48.indd 43

7. Price right.

8. Sell healthy product.

9. Understand promo tion and placement.

10. Know your product.

11. Rotate product.

13. Never sell over-ripe product.

14. Samples, coupons.

10/13/17 3:17 PM

Page 44

Food Industry News® November 2017

AROUND CHICAGO With Valerie Miller MACHU PICCHU

Indie Spirits Expo 2017

Machu Picchu has been a neighborhood favorite since 2008, showcasing the flavors and cuisine of Peru. The restaurant is family owned and operated by brothers Javier and Marco Alday.

Their Executive Chef Leonardo Cruzado hails from Peru too. Peruvian cooking has influences of Spanish, Italian, German, Chinese & Japanese cuisine. The three staples of Peruvian cuisine are potatoes, corn and chili.

The menu consists of empanadas, cerviches, salads, steak and chicken dishes, seafood, and a nice variety of vegetarian selections. The restaurant is BYOB. If you would like to try a signature Peruvian cocktail, bring along a bottle of Brandy and ask them to make you a Pisco sour. This drink is made with egg whites, lime juice, simple syrup and brandy.

Pictured here: Causa Rellena – seasoned whipped potatoes filled with chicken salad Cerviche Mar Adentro – tilapia, shrimp and octopus marinated in lime juice and Peruvian chilies Lomo Saltado – sirloin beef stir fry, red onion, tomatoes, French fries and a side of rice Machu Picchu is located at 3858 N. Ashland Avenue in Chicago, IL They are open for lunch and dinner.

For more info visit-machupicchuchicago.com

IRA Applauds Soda Tax Repeal “The IRA applauds the Cook County Board for voting to repeal this unfair, burdensome tax on consumers and businesses. After months of rising public opposition and a hard-fought repeal campaign, this marks a huge win for the hospitality industry and residents of Cook County.”

Sam Toia, CEO Illinois Restaurant Association

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Food Industry News® November 2017

Page 45

TRAVEL With Valerie Miller

MAYFLOWER TOURS – MYSTERY TOUR DESTINATATION: ANYWHERE USA MOTORCOACH TOUR (5 Days 4 Nights) Departing from Chicagoland and Wisconsin Area Mayflower Tours has been doing Mystery Tours for years. What intrigues me about this tour is that we have never gone to the same place twice and this is my fourth Mystery Tour. The entire tour is pre-arranged. When

you book your tour the only information you are given is what kind of weather to expect and a list of the average temperature of where you are going. And with the weather these days, even that can be a mystery.

Free local pickup and return is offered on this tour. You are picked up at your home and transported to the bus. For the next five days you are in the driver and guide’s hands and off on a big adventure. You don’t know where you will end up. Sit back, relax and enjoy! Our Tour Manager on this tour was Pat Kunkle. She managed to keep this big group of 49 passengers entertained and in order.

This was a good group of travelers. Some had been on numerous Mayflower Tours and for some this was their first tour. Everyone on this tour got along. They played games, told jokes, sang songs, tried to guess where we were going and truly had a great time.

Included in this tour was our luggage

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service, hotel rooms, some dining option, unique entertainment and all of our attractions. There was some free time for you to go off on your own. If you didn’t want to go to an attraction you had the choice of staying on the bus or at the hotel. Your only responsibility was to be on the bus at the scheduled time given to you by the guide.

On this tour we went to three states; Indiana, Kentucky and Ohio Highlights included: James Whitcomb Riley Museum Home – Indianapolis, Indiana President Harrison Site – Indianapolis, Indiana BB Riverboats – Dinner Cruise on the Bella Cincinnati – Cincinnati, Ohio Jungle Jim’s International Market –featuring more than 180,000 products from up to 75 countries-Cincinnati, Ohio American Whistle Corporation – Factory where whistles are made - Columbus, Ohio American Legacy Gangster Tour – Newport, Kentucky Warther Museum & Gardens – home to the wood carvings of Ernest “Moody” Warther-Dover, Ohio Hoffbrauhaus Restaurant & Brewery –Dinner and Entertainment- Columbus, Ohio Malabar Farm Louis Bromfield’s 32 room estate and farm –Lauren Bacall and Humphrey Bogart got married at the house- Lucas, Ohio Amish Country – lunch at the Blue Gate Restaurant & Bakery- Shipshewana, Indiana Being on a tour for only five days and getting to experience so much can’t be beat. Leave all the planning to the experts at Mayflower Tours. Who knows where you will end up on the next Mystery Tour? My plan is to take a Mystery Tour every year. I probably would of never have gone to any of these attractions. Mayflower Tours located in Downers Grove, IL is a professional tour operator handling individual and group guided tour arrangements. For more info visit – mayflowertours.com

Largest Franchised Brands

Top 10 Franchises by Worldwide Sales 1 2 3 4 5 6 7 8 9 10

McDonald's: $85 billion sales, +2.8% from prior year; 36,899 units, +1% 7-Eleven: $82.5 billion* sales, +1.2% from prior year; 61,805 units, +5.3% KFC: $23.2 billion* sales, +2.3% from prior year; 20,604 units, +3.3% Burger King: $18.2 billion sales, +5.2% from prior year; 15,738 units, +4.9% Subway: $17 billion sales, -0.6%; 45,936 units, +0.2% Ace Hardware: $15 billion sales, +1.1%; 5,092 units, +2.2% Pizza Hut: $12 billion* sales, -0.1%; 16,411 units, +2.2% RE-MAX: $11.5 billion sales, +11.8%; 7,459 units, +6.8% Domino's: $10.9 billion sales, +10.1%; 13,811 units, +10.2% Marriott Hotels & Resorts: $10.8 billion* sales, +7.5%; 626 units, +3.8%

Franchise Times Top 10 Fastest Growers by Sales 1 2 3 4 5 6 7 8 9 10

Orangetheory Fitness: 111.3% increase from prior year Smoothie King: 30.7% HomeVestors: 28.3% Sky Zone: 27.8% Freddy's: 27.5% Realty One Group: 27.3% Planet Fitness: 26.7% Dutch Bros.: 22.8% Jersey Mike's: 22.2% Tropical Smoothie Cafe: 20.2% SOURCE Franchise Times

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www.foodindustrynews.com

ATM Placements & Lulu’s Hot Dogs Inducted EMV Kit Conversions into Hall of Fame Upgrade your ATM to be EMV card compatible as reverse liability is now in effect!

Upgrade before the end of 2018 or you could be at risk!

Make an ATM your next great profit center.

Call Mike Boyd, President:

815-874-7786

Checkups

It is generally accepted that adults over the age of 50 have a complete physical exam every one to two years.

Examine your family history. Is there a history of heart disease, high blood pressure, diabetes, or cancer?

If so, you should consider 6-month visits even if you are under 50. Examine your personal lifestyle. Are you overweight? Do you smoke?

Are you easily stressed? If you have developed an irregularity or a symptom that concerns you, have it checked out immediately.

In 2006, Vienna Beef created an award to honor those hot dog operations that have achieved longevity and developed into true neighborhood landmarks.

Vienna Beef is proud to highlight these establishments. Out of thousands of customers, only about 100 have been recognized throughout the past decade. Their latest addition is Lulu’s Hot Dogs in Chicago, Illinois.

Lulu’s Hot Dogs has been serving a variety of menu specialties including Vienna Beef sausages and homemade Italian beef since 1968, when Don Grieco Sr. started this little food emporium on the near southwest side. The neighborhood is often called either University Village, Medical District, or the Tri-Taylor area. Whichever name you prefer to use, Don Jr. and brother Joe have been operating Lulu’s for the past half century.

The business began around the same time that the Vietnam conflict was in high gear. With the Veteran’s Administration and Hospital virtually across the street, Lulu’s has become the community “go-to” place for many men and women who have served our country.

Lulu’s is an oasis for good food, warm smiles, and people who care.

Now it’s Vienna’s turn to acknowledge and thank the Grieco brothers and welcome Lulu’s Hot Dogs into the Vienna Beef Hot Dog Hall of Fame.

They are very proud to have been a part of what Joe and Don have accomplished for the past 50 years in which they served their customers.

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Food Industry News® November 2017

National News Albertsons will increase its investment in the meal kit category and acquire meal kit delivery service Plated for an undisclosed amount, as part of an effort to widen its shopper base and boost its competitive edge. Through the deal, Albertsons will add Plated’s meal kits to its in-store and ecommerce offerings, the company said. - Reuters Dunkin’ Brands Group Inc. rolled out its Dunkin’ Donuts Original Blend and Dunkin’ Decaf on board all Amtrak Northeast Corridor trains. The chain’s products are the only hot coffee brand being offered on these routes. Buddy Valastro of Carlos Bakery opens his famous bakery’s first Midwest location at Mall of America in Bloomington, Minnesota.

Valastro is known from the hit TLC series, Cake Boss.

Dan Souza, co-founder and former executive editor of Cook’s Science at America’s Test Kitchen has been named editor in chief of Cook’s Illustrated.

Illy Coffee Company, the third generation family owned coffee company from Trieste, Italy opened its first permanent University of Coffee in the U.S., adjacent to its Illy location at 220 Montgomery St. in San Francisco. Kosherfest, the World’s Biggest Event for Kosher business will hold at the Mead-

Homefree®, “treats you can trust,” is pleased to announce that the DoubleTree by Hilton hotels are now offering Homefree® nut-free Chocolate Chip Mini Cookies at guest check-in as a nut-free alternative to their iconic Chocolate Chip Cookies.

owlands Exposition Center at 355 Plaza Drive in Secaucus, New Jersey on Nov. 14th & 15th. Subway Restaurants named Carissa Ganelli the company’s Chief Digital Officer.

Subway has created new convenient options for ordering and pick-up, including the new Subway® App and features in the new Subway® Fresh forward restaurant design. The Festival Foods Turkey Trot is either a 5-mile run or a 2 mile wall which is open to everyone of all ages and abilities. It will take place on Thanksgiving Day— Nov, 23, 2017.

It benefits the Boys & Girls Club & YMCA in communities Festival foods serves. Walmart introduces Mobile Express Returns which combines Walmart’s more than 4,700 locations with the Walmart app to make returning an item fast and easy.

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How to answer the inevitable question:

“WHAT’S IN THIS?” WHAT’S

not to love about the new Ken’s Essentials? Well, NO high

fructose corn syrup, NO artificial preservatives and NO artificial flavors, to name a few things. You see, today’s customers scrutinize every label and ingredient to see what they’re eating and what they’re not. And they love what they’re not seeing in Ken’s Essentials. Of course, the flavor is still Introducing Ken’s Essentials All the flavor they want, with none of the ingredients they don’t.

absolutely off the charts in the great Ken’s tradition. So everyone can indulge with a clear conscience.

We’re available everywhere. Just ask.

Get a taste of what’s to come at kensfoodservice.com. Or order by calling 800-633-5800.

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