FOOD INDUSTRY NEWS
UR DON’T MISS O FREE EVENT!
NOVEMBER 2018
FOOD
36 CELEBRATING
cosponsorships now available Special Guest: Scott Weiner
Founder /Partner Fifty/50 Restaurant Group
SEE PAGE 3 FOR INFORMATION!
YEARS
Wednesday November Moretti’s Chicago Wednesday Nov 7,7th, Moretti’s -Edison(Edison ParkPark)
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5 PM - 8:30 PM
Become a cosponsor and serve your products, meet buyers, strengthen your network and increase your personal contacts with industry professionals. Cosponsorships are $500, and will sell out. Please respond ASAP to guarantee your spot. Cosponsors Receive: 1. The ability to have your food products served at the event (OPTIONAL) 2. An optional “marketing station” to engage prospects and contacts 3. Recognition and branding in the ads promoting the event 4. Recognition and branding on the TV monitors during the event
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NOVEMBER 2018
PRINCI ARRIVES IN CHICAGO
AROUND CHICAGO: FAIRMONT HOTEL ............... 29 CHEF PROFILES ................................. 9, 18, 40 CHICAGOLAND NEWS ....................................25 CLASSIFIEDS .........................................35-38 DINING WITH MS. X ...................................... 4 DIRECTORY ...............................................33 NATIONAL NEWS ......................................... 8 NUGGETS ................................................. 16 PEOPLE SELLING THE INDUSTRY...................... 28 TRAVEL: GAYLORD HOTELS ........................... 43
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More than 30 years after that first sip of Starbucks® coffee, Chicago gets its first taste of Princi artisanal baking. The new Princi store at at 1000 W. Randolph, in the West Loop neighborhood is the second stand-alone Princi location in the United States, with one in Seattle and another to open in New York later this fall. Starbucks is an investor and global licensee of Princi, a boutique bakery and café started in 1986 by renowned Milanese baker, Rocco Princi. “Chicago was Starbucks second city in the U.S., and our first city outside the Pacific Northwest. Now we’re doing the same thing with Princi,” said Selim Giray, vice president of business planning for Princi. “We have a long relationship with the city of Chicago, and it is a great food and restaurant town. There’s a lot of pride and heritage in the food.” The new location, located in an industrial pre-war building in the West Loop neighborhood, is imbued with a feeling of history and charm with its exposed brick and wooden rafters. Continued on page 42
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Food Industry News® November 2018
Advice for Sustained Success You can’t take survival for granted in today’s business environment. Short-term survival is only a starting point, though—your job is to ensure long-term growth. Here are a few tactics that will support your efforts: ● Think big. “Global” is the buzzword at a lot of organizations, and it can apply to yours even if you’re not a multinational firm. Just look for new ways to add value to what you do for customers. Look at your organization from an outsider’s perspective to see what’s possible. ● Protect your brand. Your image in the community is one of your most important assets. Make sure your workforce understands how the organization is viewed, and what kind of impact they have on it. FOOD INDUSTRY NEWS 1440 Renaissance Drive, Park Ridge, IL 60068
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Valerie Miller, President and Publisher Mark Braun, Associate Publisher Terry Minnich, Editor Cary Miller, Advertising/Vice President 847-699-3300 x12 Paula Mueller Classifieds/Office Manager Nick Panos, Corporate Counsel Davy Kusta Independent Advertising Consultant (708) 439-1155 James Contis 1927-2013 Food Industry News Issue 11, November 2018 (ISSN #1082-4626) is published monthly, $49.95 for a three-year subscription, by Foodservice Publishing, 1440 Renaissance Drive, Suite 210, Park Ridge, IL 60068-1452. Periodical postage paid at Park Ridge, IL, and additional mailing offices. POSTMASTER: Send address changes to Food Industry News, 1440 Renaissance Drive, Suite 210, Park Ridge, IL 60068-1452. ___________________________
For advertising or editorial information, call (847) 699-3300 or online: www.foodindustrynews.com This publication cannot and does not assume the responsibility for validity of claims made for the products described herein. Copyright © 2018 Foodservice Publishing Co., Inc. WE SUPPORT: Illinois Restaurant Association National Restaurant Association American Culinary Federation Club Chefs Association of America Greater Chicago Club Managers Association of America
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Make decisions with your organization’s reputation at the top of your mind. ● Hire the best people. “Best” doesn’t necessarily mean the most technically proficient. When choosing between candidates, look for people who will fit into your organization’s culture and whose talents and skills will mesh with your needs. If customer service is a priority, look for employees with strong interpersonal skills. Your reputation rests on the people who represent you.
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cosponsorships now available
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WednesdayMoretti’s November 7th, Moretti’s Chicago (Edison Park) Chicago (Edison Park)
5 PM toand 8:30 PM Become a cosponsor serve your products, meet buyers, strengthen your network and increase your personal contacts with industry professionals. are $500, and will sell out. Group Founder and PartnerCosponsorships of Chicago’s Famed Fifty/50 Restaurant Please respond ASAP to guarantee your Scott’s restaurants include The Fifty/50, Apogee, Homestead,spot. Birkshire Room, Cosponsors Receive: Portsmith, Leviathan, Bunny Slope Chicago, The Sixth Bar, The abilityBakery, to have your food Drinks products served at the event (OPTIONAL) Roots Handmade Pizza, 1. Westtown Bodega 2. Anothers optional and Snacks, and on“marketing the way!station” to engage prospects and contacts 3. Recognition and branding in the ads promoting the event www.TheFifty50Group.com 4. Recognition and branding on the TV monitors during the event
Special Guest Speaker: Scott Weiner
Contact: Cary Miller 847-699-3300
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Food Industry News® November 2018
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Toronto Is Chick-fil-A’s First International Location Chick-fil-A, Inc. announced that it will open its first restaurants in Toronto in 2019. These will be the company’s first franchisee-owned restaurants outside of the United States.“Toronto is a great city – with diverse and caring people, a vibrant restaurant culture and a deep talent pool,” said Tim Tassopoulos, president and chief operating officer, Chick-fil-A. “These characteristics align perfectly with Chick-fil-A’s focus on community giving, delivering a premium restaurant experience and working with passionate people who can grow with our company.” – Source: chick-fil-a.com
We’ve Wised Up
Between 2000 and 2017, the percentage with an associate’s or higher degree increased from 38 to 46 percent, the percentage with a bachelor’s or higher degree increased from 29 to 36 percent.
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DYLAN’S CANDY BAR 1200 N. MILWAUKEE AVE. GLENVIEW, IL 847-544-2865. To get to the store, you have to walk through ABT. Dylan’s candy shop is a colorful, fun place to load up on some of your favorite treats. I like their containers which can be filled with whatever you like. I chose the cupcake and filled it with wild cherry gummy bears. It’s just so cute. They have a tackle box with compartments that you can fill with an assortment of candies or a plastic paint can. They have a lot of bulk candy and some chocolates to choose from. Great gift ideas! FRY THE COOP 623 W. North Ave. ELMHURST, IL 630-359-5223.This is a charming place serving up some amazing chicken. I tried the Nashville fried chicken sandwich with medium heat. It was served hot and fresh on a delicious Brioche bun. The Cole slaw, pickles and sauce all worked well together. For my side I tried an order of potato salad. At the counter they have a board with the heat levels; my friend got the HOT and she said it really had some heat too it. If you dare try the Crazy heat – call 911. They even had individual packages of hot sauce and honey packages at their ketchup station. GNARLY KNOTS PRETZEL COMPANY 27W570 High Lake Rd. WINFIELD, IL 630-473-0439. When you walk up to the stairway to this quaint location, you’ll likely see a line out the door. This is because they make the pretzels fresh and there’s a limited supply for the day. They have a weekly menu that rotates regularly. Once they’re gone, they’re gone! They specialize in stuffed pretzels with savory ingredients inside. You can’t go wrong with their pretzel dog (it’s huge). Their dessert pretzels are pretty amazing. They offer some soups and beverages as well. Gnarly Knots is a to-go-only place. You can take your order home or sit outside on their benches and consume some warm pretzel goodness. SHARKO’S BBQ 1715 Freedom Dr. NAPERVILLE, IL 630-857-3863. They have a North Naperville and South Naperville location. I went to the North Naperville location. When you walk in, you smell the smoky BBQ, which definitely made me hungry for it. You can order meats by the ounce, by the pound or if you’re getting ribs, by the slab. I had the Premium “Judges” Plate, which was a 3 oz. Brisket, 3 oz. Pork, two Rib Bones and one “Jawsome’ “side. They have at least 15 sides to choose from. I had the Bacon Potato Salad. They offer free house-made pickles with every order, and at the end of your meal you can get a small soft-serve ice cream cone for free! SMALLCAKES- A CUPCAKERY 623 W. North Ave. ELMHURST, IL 630-359-4903. What an adorable shop. The cupcakes are displayed on pedestals, one more gorgeous than the other. I tried the Pink Chocolate which was chocolate cake cupcake with pink frosting and a dusting of sugar; ideal for any princess. Then I spotted one that was called the Wedding Cake, a vanilla almond cupcake topped with white pearls. If I had to give them a score, I would give them a 10 on presentation and a 10 on taste. Plus they package the cupcakes in beautiful pink boxes. TACOBOY 1234 N. Halsted CHICAGO, IL 312-929-2128. You can gas up your car and get something to eat here. This place is located in a gas station strip mall. I tried the Taco Boy Platter with shrimp tacos that were really tasty and it came with rice and beans. They have American tacos and Mexican tacos too. Choose your protein; the Al Pastor which is marinated pork and the Carne Asada which is steak are delicious. They have guacamole and chips, tortas and they even have some breakfast items. CMBG (Cescas Margarita Bar & Grill) 5403 N Clark St, Chicago, IL (773) 769-9220. Nestled among Clark Street’s best and most vibrant small dining and bars sits this gem of margarita heaven. They use their own exclusive house tequila; prices range from $12 to $14 and why it is a top pick for superb mixology magic. The 100 proof La Paloma Valiente is not for weaklings! We had chicken fajita quesadillas ($13) and left with enough for another meal. Chips and salsa are free for the first round; $3 thereafter.
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Food Industry News® November 2018
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Arby’s Parent Company to Buy Sonic Inspire Brands will buy Sonic in a deal valued at $2.3 billion, the parent company of Arby’s and Buffalo Wild Wings announced Tuesday. The deal will add 3,600 Sonic drive-in locations to Inspire’s portfolio, and the burger chain will continue to operate as an independent brand. – Adapted from Business Insider
Chicago Brewers Take Home IPA Awards
Brewers in Chicago took three awards in the first year that the Great American Beer Festival added a ■ Are you taking advantage of all ■ Do you know your financial category for hazy or juicy IPAs. Chicago’s Alarmist industry-specific tax savings? strengths and weaknesses? Brewing won the top honors in the hazy or juicy ■ Are you utilizing ■ Do you have the information you need category for its Le Jus IPA. time-saving technology? to make the best business decisions? Also in that same category, Eris Brewery and Cider House, which opened this year, won bronze for a beer called Foiken Haze. In the Juicy or Hazy Imperial or Double India Pale Ale category, Corridor Brewery & Provisions won silver for a beer called DDH Double IPA. Corridor also won gold in the Other Belgian-Style Ale category for Pour le Miner, a grisette beer with Dirk Ahlbeck, CPA chamomile and lemon peel. Let us help you take your business beyond the numbers. 708.406.8616 Other Chicago-area winners included gold medCall us now for a free, no obligation consultation. ahlbeck@sassetti.com als for: Argus Brewery, in the Other Strong Beer category, for Golden Prairie Doppel Alt; Tighthead Brewing Co., of Mundelein, in the Irish-Style Red Sassetti 1/6 2color 6x3.75.indd 1 7/9/18 2:22 AM We must always find the time to stop Ale category for Scarlet > Fire; and Midnight Pig and thank the people who make a Beer, of Plainfield, in the Barley Wine-Style Ale catdifference in our lives. Chick-fil-A ranks as egory for Chicago Overcoat. — John F. Kennedy US consumers’ favor– Adapted from The Chicago Tribune ite chicken chain, Five Guys takes top honors for burgers and Taco Bell wins for best Mexican There is always something to be thankful for; chain, according to an an- health, a roof over our heads, family, friends and nual brand survey from food on the table. Let us be thankful for the milThe Harris Poll. Cheese- itary that protects us, the doctors who heal us cake Factory and Texas and all those in the medical profession that take Roadhouse tie for best care of us along with the police who protect us casual dining chain and and the firemen who save lives every day. Panera Bread and Subway Valerie Miller, Publisher rank highest for sandwiches. – Adapted from Business Insider
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Food Industry News® November 2018
National News
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Dan’s Hot Dogs Inducted into Hot WHOLESALE CASH & CARRY • CALL FOR SAMPLES: 773-237-7530 Dog Hall of Fame Dan’s Hot Dogs is a traditional neighborhood stand that thrives on good food. They have been making friends and feeding customers for generations. Built in 1957 by Dan Wells; but continued and enhanced by Tom Theodouro and his staff since 1986, they have accumulated lifelong fans. They love seeing customers, who grew up eating Dan’s, now bring their children to enjoy a Vienna Beef Hot Dog. Vienna is proud to welcome Dan’s Hot Dogs as the 126th recipient of the Hot Dog Hall of Fame award. Congratulations to Tom Theodorou and his family and staff. Dan’s is located at 9314 S. Ashland in Chicago, IL.
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KFC President and Chief Operations Officer Tony Lowings will replace Roger Eaton as CEO of the KFC Division of Yum Brands when Eaton retires at the end of the year. Lowings has been with the KFC brand for 24 years and all global KFC leaders will report to him effective Jan. 1. - nrn.com Milano Bakery is now part of Bo Jackson’s Signature Foods. Aldi, one of the fastest -growing retailers in the U.S. has been named the 2018 Retailer of the Year by Supermarket News American Airlines announced that beginning May 3, 2019 it will launch ORD’s (Chicago O’Hare) first-ever service to Athens, Greece (ATH). A new hotel, Courtyard by Marriott Indianapolis West-Speedway 6315 Crawfordsville Rd., Speedway , Indiana plans to open Dec. 2018. For its first year as the Official Sponsor of the NFL, Pizza Hut is introducing a lineup of new experiences, exclusive pizza deals and star-studded partnerships that bring the energy of the stadium to fans’ homes on game day. Marriott International’s Moxy Hotels slated to energize select-service segment in Caribbean and Latin American Region with four approved hotel deals, making its debut to the region in 2020. Milano’s Quality Cheeses is celebrating 35 years. Milan’s Cheese based in Linden, NJ is a family owned and operated Italian Cheese Manufacturing plant established in 1983. Publix announced Marietta, Georgia as the
Certified Master Chef James Hanyzeski, a consulting chef from The Culinary Institute of America, explains cooking techniques to United States Air Force foodservice specialists at Peterson Air Force Base in Colorado in September 2018. (Photo credit: Staff Sgt. Emily Kenney, U.S. Air Force)
fifth location for its new -format GreenWise Market. GreenWise Market is a specialty national and organic store featuring a variety of house prepared meals and unique items. New locations are planned for Mount Pleasant, SC and Lakeland, FL and Boca Raton, Florida. Savor Borgata Restaurant Week 2018 will be a week-long celebration of the culinary arts in Atlantic City, NJ starting Nov. 4-9th, 2018. Supervalu announces plans to sell 19 of is 36 St. Louis Based Shop ‘N Save stores to Schnuck Markets. The Kroger Co. and Walgreens announced that the companies are collaborating on an exploratory pilot with a new format and concept that combines Kroger’s role as America’s grocer and food authority with Walgreen’s global expertise in pharmacy, health and beauty. Traverse City Beer Weekend will be held Nov. 9th-16th, 2018 which showcases a series of events highlighting their fabulous craft beer scene with beer tastings, dinners and workshops.
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Food Industry News® November 2018
CHEF PROFILE Emily Phillips Vivere 71 W. Monroe
(Photo credit: Ozzy Amelotti)
Chicago, Illinois Birthplace: A small town outside of Pittsburgh Pennsylvania Current Position: Sous Chef Favorite Food: I love just about everything but I’ll never turn down oysters, any sort of pie, or a good old fashioned meatloaf. Awards/Honors: N/A Memorable Customers: You get to interact with all types people but the most memorable usually have some ridiculous demands. Chicken teriyaki at a fine dining Italian restaurant might be my favorite. Most Humorous Kitchen Mishap: We had trouble with everyone snacking on our chocolate truffles that were a part of a dessert at a previous restaurant, so we made a special batch filled with straight duck fat in place of the chocolate ganache. There were some very unhappy employees walking around that day. Favorite Food to prepare: I have always enjoyed making fresh pasta, it’s been a family activity since I was a little girl learning from my mum and grandma. What part of the job gives the most pleasure: Food is so universal. We all need to eat and if we are lucky, we get a chance to use mealtime as a community action. Cooking in my mind is the best way to show love, passion and a sense of caring. If you couldn’t be a chef, what would you be and why: I have always been so adamant about working with food, but if I had to guess I would say a librarian or journalist. I love reading and writing. Best advice you ever got was: We are so passionate and at times emotional in this industry. The best advice I received is to keep it all in perspective. It’s lunch and dinner, not life and death. Where do you like to vacation: Somewhere new every time. Why not explore this crazy planet? Hopefully somewhere with great food. What do you enjoy most about FIN: Keeping up to date with the industry and related trends.
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Some foods help keep your heart in shape. Others help your bones. What keeps your brain and memory healthy? The CNN website offers this list of what to eat to maintain a healthy brain as you grow older: ■ Berries. Studies suggest that eating at least a half-cup of blueberries, or one cup of strawberries, on a weekly basis may help stave off cognitive decline. Berries have anthocyanidins, whose antioxidant and anti-inflammatory effects may keep the brain in shape. ■ Green leafy vegetables. One study of almost 1,000 adults found that a daily serving of spinach, kale, collard greens, or arugula appeared to maintain cognitive health to the extent that participants were considered to be 11 years younger than people who rarely or never consume such veggies. ■ Eggs. Eggs contain choline, which is an important brain nutrient. In a study of 1,400 people, participants with high intakes of choline scored better of visual and verbal memory tests than those who ate less foods with choline. In addition, people with a high intake of choline over the long term seem to have better MRI brain scans, suggesting that choline may protect people against dementia.
Overwhelmingly, 80 percent of people prefer American cuisine when dining out. The least popular ethnic food: Scandinavian.
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Food Industry News® November 2018
How To Stay Focussed at Work... No Matter What
Even if you have your own dedicated work area, eliminating distractions at work can be a struggle, especially with people popping by your space to chat, pinging you with questions and scheduling ad hoc meetings, it can be tough to get any actual work done or recharge with some alone time. Make sure you have time to work on the important tasks that you’re, frankly, getting paid to do, with complete focus. Sometimes, you may simply need to carve out a much-needed break. Block out time on your calendar and retreat to a quiet area. If you’re doing work and need quiet time, book a conference space or go for a walk to clear your head. Scheduling that alone time on your work calendar will let co-workers know you’re busy and shouldn’t be disturbed.
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Diners across the nation spend on average $36.40 per person at a restaurant. Diners in New York City and Boston spend the most, at $46.14 and $41.54, respectively. The highest tips are 20.3 percent. On average, Americans tip 18.1 percent.
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Developing strong relationships with your coworkers is important. You’ll have allies who are willing to hear you out, go to bat for your ideas and at some point, probably have your back. Unfortunately, those of us who aren’t outgoing or “type A personalities” tend to get a bad rap as being unfriendly since they aren’t fans of small talk and prefer to work independently. If you’re a quiet individual, you’re probably shaking your head in disagreement; you like spending time with other people, just on your own terms. And that doesn’t mean you’re unfriendly. So while an extrovert might shine at the workplace happy hour or picnic, an introvert is better suited for making individual connections. Don’t be afraid to take key stakeholders out to lunch or for coffee. You can build individual relationships one-on-one rather than in a group setting. Introverts tend to avoid being the center of attention, so it’s likely your instinct is to shy away from public spectacles and uncomfortable situations. But that’s only doing you a disservice. You might never feel 100 percent comfortable around co-workers or speaking up at meetings, but your input is valued; be aware that you are appreciated, even if it isn’t always openly said. Take your turn and don’t allow anyone to interrupt you; the first step to being respected often begins when we tell an overbearing person to respectfully “zip it.” Last, it can be incredibly difficult to decipher emotions and intensions electronically, and a lot of workplace anxiety comes from misinterpreting emails or waiting to hear back about a difficult subject. If an issue is making you particularly anxious, don’t be afraid to pick up the phone or have an inperson conversation to clarify things. Speak up for clarity. If you’re not clear about some communication, there’s a good bet that so is somebody else.
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Food Industry News® November 2018
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By next year, eMarketer projects, more than one in five adult smartphone shoppers (22.6 million) will use a grocery app to order food, representing 25.6% yearover-year growth. The number of adult grocery smartphone app users is expected to reach 25.2 million in 2020, 27.9 million in 2021 and 30.4 million in 2022.
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You Want Motivated People; but Did You Tell Them Clearly? One of the worst impediments to employee motivation is lousy communication. The problem runs all the way from the top board rooms to the humblest cstores: people are unable to please their motivators because they frankly don’t know what the heck is expected. You may think you were perfectly clear, but if it isn’t coming together right, chances are, you were clear as India ink. Motivation will improve when communication is crystal clear. When the crew knows precisely what is wanted, they will be able to provide it (if the demands are reasonable). Decide how you want the person to respond-— what do you want him to think, feel, and do as a result of the communication? Set clear objectives. Carefully choose the setting of the communication. People respond differently to communications in different settings: in an office or out in the hall, over the phone or in a memo, from a podium or sitting
around a table. Select the setting that will best help you accomplish your objectives. Select the right time for the communication. Mondays are different from Fridays for an employee. Don’t try to have a heart-toheart talk with your manager at the very moment when she’s ready to leave on time because her babysitter has school that night. Use a variety of media and methods to deliver your ideas: charts, pictures, stories. metaphors, analogies, feelings. Get your listeners involved in the message. The more they are involved during the communication, the more they will remember. Use the sequence that lends itself naturally to the message. Concentrate on your audience’s beliefs about your topic more than on the content. Center on the desired results of your communication more than on content. Answer these questions: What do I want
C C M
the audience to think (or know)? Feel? Do? Make all communication decisions based on achieving these three goals. Package your message in a way that your audience will perceive it favorably. People are drowning in information. The quicker and stronger you make your communication, the more power it will have. One well-stated, tight message is worth twenty muddied, vague messages. Narrow your target audience. The broader your audience. the weaker the message. Simple = effective The biggest communication failure happens when the audience doesn’t see what you are talking about. When you show the audience the value of your message in their life, retention and application of your ideas increases. The ultimate test of effectiveness is this: did they adopt your message as their own? M Y
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Food Industry News® November 2018
Workplace Issues You Must Face What are some of the biggest problems employers face today? The workplace keeps evolving; you need to, as well. ■ Trying to find good employees to work for you ■ Understaffed – putting pressure on the other employees to do double work ■ Training employees to work as a team and follow the company’s policies ■ Attitude – no one seems to care about anything ■ Flexibility – the new employee has too many demands and requests ■ Harassment – It’s plagued the political and media industries. A smart employer must develop, implement and enforce a zero tolerance policy for harassment and make sure it is included in the employee handbook
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Thanksgiving Dinner Will Cost...
Between $50 and $80 for a small gathering of 4-8 people. The cost goes up to around $210.00-$250.00 for a dinner that features a heritage bird (averaging about $50.00).
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not the case here. Inside this tiny place the owners cook up some of the most amazing homemade cuisine. Between the husband and wife team they have created a menu that can please any palate and keep their guests coming back for more. Antonette uncovered a steam table filled with pans that had a tray of sausage, peppers & onions, one with chicken parmesan, mostaciolili, homemade meatballs and some perfectly formed gigantic stuffed peppers. Her husband (who was a butcher by trade) was preparing the Italian beef for their famous homemade Italian Beef sandwich. The Italian Beef can also be purchased by the pound. He even has his own recipe for the Italian sausage. Carry out & catering is available. Their motto is “From our table to yours”. Franco’s is located at 821 E. Chicago Ave. in Naperville.
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Food Industry News® November 2018
How Americans Dine and Spend: 2018 A new survey by Zagat, a restaurant ranking and review website, revealed spending habits and food choices among 13,000 diners across the country. At the same time, Baum+Whiteman, a global food and restaurant consultancy, released its own report on upcoming trends in food, which includes the influence of technology. Abolishing tipping As Food & Wine reported, about 43 percent of diners want to abolish tipping, even if that means menu prices will rise. Diners will travel About 54 percent of diners said they would travel 30 minutes to find a certain dish. But only 13 percent said they’d jump on an airplane to find the right meal, according to Food & Wine. The states that eat the most The survey revealed that Houston diners eat out more often than ev-
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eryone in the country. Those in Dallas, Fort Worth, Miami and Los Angeles ranked close behind, according to The Los Angeles Times. Plant-based food on the rise The Baum+Whiteman report found that plant-based foods will be the top trend of the year. Foods made from plants will be “the new organic,” according to the report. The trend will also align with people’s interest in vegan foods. Foreign foods are also on the rise The Baum+Whiteman report identified food from foreign locations as another big trend for the year. The report expects cuisine from the Philippines, India and Korea to make a splash. Technology Look for technology to make an impact on food culture, too. Delivery services, such as ones from Uber and Amazon, will see an increase in use this year, too, according to the Baum+Whiteman report.
Families That Play Online Game Together Are Happier
Facebook games may actually do some good in your life. Researchers at Concordia University in Montreal found that while only 44% of 163 questionnaire respondents played social network games with family, those who did strengthened their connections. “Grandfathers are playing online games with granddaughters, mothers with sons. These multi-generational interactions prove social networks are tools that break down both communication and age barriers,” says study coauthor Kelly Boudreau. –Excerpted From Readers Digest
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How to Retain Great employees Business owners with modest budgets often have to think outside the paycheck to retain talent. Patricia Greene, an entrepreneurship professor at Babson College in Wellesley, Mass., and the national academic director for the Goldman Sachs 10,000 Small Businesses program, offers these suggestions: 1. Understand what motivates your employees. It’s not always money—and that’s a good thing when you don’t have much. “Knowing what’s important, get creative,” Greene says. 2. Make employees proud to be there. It often helps to get them involved in charitable ventures. “That actually does motivate people,” Greene says. “People like to feel good about where they work.” 3. Show your employees a path to professional growth. Greene advises asking yourself, “What else could they possibly take on where they could learn more?”
other perks have been the promise of airline and hotel loyalty programs since the early 1980s, but 3 decades of freebies later, loyalty has been devalued. Today, a flight that once earned you 1,000 points may earn just 300. Exhibit B: Several hotel companies, including Hilton and Marriott, raised their reward categories over the past few years, effectively making it more expensive to get a free night or an upgrade. These changes beg the question: Is loyalty dead? If you’ll fly at least 50,000 miles—or the cash equivalent— with one airline during a calendar year, the perks still seem to outweigh the costs, especially when you consider the hidden benefit of prioritization for rebooking in the event of a cancelation (which is common for status fliers). Below that level, an airline-branded credit card, which runs about $50 to $95 per year in annual fees, often guarantees a free checked bag and early boarding—perks once reserved for loyal fliers. Other credit cards such as the Chase Sapphire Preferred ($95 per year) o er more a liations, allowing you to spend amassed points with multiple airlines. e future may hold even more devaluation as the number of seats remains static and the number of miles to claim them grows. Like airline programs, hotel frequent-stay programs are free to join. But unlike airlines, hotels o er valuable perks to the lowest levels of membership. Hilton Honors o ers late check-out upon request; Marriott Rewards and Starwood Preferred Guest members get free wi-fi. Vertical integration makes it easier to accrue points. The Marriott portfolio, for example, offers an array of hotels running up the price ladder, from Fairfield Inn & Suites to the Ritz-Carlton, allowing members to earn and spend at any budget. And hotels are known to reward regular guests with free drinks, bottles of wine in the room and other cockle-warming extras that create positive associations and drive true loyalty. –Excerpted from ENTREPRENEUR
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Food Industry News® November 2018
Nuggets Because of the generosity of Walmart and Sam’s Club customers, the Walmart 2018 Hurricane Relief Fund at Foundation For the Carolinas has contributed $1,250,000 to the Salvation Army. Celebrating 30 years, the mission of Meals on Wheels Chicago is to ensure that Chicago Seniors and individuals with disabilities benefit from nutritious meal programs that improve their quality of live and maximize independence. Every $1 invested in Boys and Girls Clubs of America returns $9.60 in cuisine and future earnings and cost- saving to their communities. For more than 30 years, the professional trained turkey experts that make up the “Butterball” Turkey Talk-Line have been answering turkey related questions each holiday season. “Jiffy Mix” has meant quality and value since 1930. Today “Jiffy” with 15 retail baking mixes, is the market share leader in retail prepared muffin mixes. It’s quick and easy. Pick up a box of the Corn Muffin Mix. Make an Ocean Spray Wine Spritzer for your holiday party. Its 3 ounces of chilled Ocean Spray Cranberry Juice Cocktail, 12 ounces of chilled white wine and 1 ounce of chilled club soda. Top with a lime wedge and fresh cranberries. Pumpkin Pie was first introduced to the holiday table at the Pilgrim’s second Thanksgiving in 1623. Apple and Pecan Pie are also a big hit at the Thanksgiving dinner ta-
Celebrating 75 years of naturally great taste! Perfect as the base ingredient in sweet or savory recipes, each can of LIBBY’S 100% Pure Pumpkin is all-natural and contains no preservatives. Their Dickinson variety of pumpkin goes from seed to can right here in the USA. Each 15 oz. can contains enough pumpkin to make one 9” pie.
ble. Stove Top Stuffing with a number of varieties is always a big hit during the Thanksgiving holiday. Look for it in your local supermarket. Thanksgiving Day became a federal holiday in 1863 when during the Civil War, President Abraham Lincoln proclaimed a National Day of Thanksgiving and Praise to our beneficent Father who dweleth in the Heavens. The first broadcasted Thanksgiving Day football game was in 1934 against the Detroit Lines and Chicago Bears starting a new tradition. Every year since then the Detroit Lions take the field on Thanksgiving Day. The 22nd Annual America’s Hometown Thanksgiving Celebration will be held at the birthplace of Thanksgiving, Plymouth, Massachusetts on the weekend before Thanksgiving Nov. 1617, 2018. UNICEF works in more than 190 countries and territories to save and protect children. UNICEF responds to more than 250 emergencies from conflicts to national disasters yearly.
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Food Industry News® November 2018
Commit to Safety In the Workplace
Your employees’ safety is a paramount concern, but you can’t protect them all by yourself. They should assume some responsibility for taking care of themselves. Here’s how to motivate employees to create a safe workplace: ● Make safety an organizational value. Emphasize safety from Day One. Include it in your employee handbook. Address it on a regular basis. Showing your commitment to safety will help employees take it seriously. ● Involve upper management. Make sure the CEO supports employee safety in a visible way— by talking about it, listening to employees’ concerns, and following safety procedures himor herself. ● Involve your workforce. Don’t just hand down rules and procedures from on high. Ask employees for their input. What problems do they see? What works, and what doesn’t? Listen to and act on their opinions. ● Set high expectations. Don’t settle for the bare minimum when it comes to safety. Let employees know they’re expected to follow procedures without exception. Work with them on setting goals that protect them fully.
An empty stomach is not a good political adviser.
— Albert Einstein
nov 2018 17-24.indd 17
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Naf Naf Offers Delivery Service Amazon Go Naf Naf is bringing its craveworthy Middle Eastern Fourth Store food directly to consumers with the launch of delivery service. Now, Naf fans can enjoy traditional sha- Opens warma, fresh falafel and handmade pillowy-pita from (Chicago) the comfort of their own homes or offices by placing orders for delivery via the Naf Perks app or online at nafnafgrill.com. To celebrate, Naf fans can enjoy free delivery for a limited time through these channels. Guests can order their customizable Middle Eastern favorites for delivery and catering for groups of all sizes. Naf Naf’s delivery service, powered by DoorDash, also includes catering set-up making it easier for guests to host a meeting or party. The introduction of delivery service marks the next phase Above: Naf Naf Grill CEO, Paul Damico, of Naf Naf’s digital and VP of Brand, Stacey Murray, stand ordering strategy fol- with fire fighters from Chicago Squad Co. 1 after delivering lunch to the station. lowing the launch of Below: Naf Naf Grill CEO, Paul Damico, their mobile app in sets up lunch for Chicago Squad Co. 1 January. Over the past in celebration of the company launching year, Naf Naf made delivery service. fundamental changes to ensure a seamless guest experience by implementing new togo order areas in each restaurant and evolving back of house operations.
Amazon has launched a checkout-free store in Chicago, the company’s fourth such effort. Customers sign in with their Amazon Go accounts, after which sensors and cameras track purchases and automatically charge credit cards that are on file without swiping bar codes or checking out with a cashier. This high-tech solution for a long-standing complaint among shoppers — long checkout lines — has the prospect of shaking up the grocery business. But Amazon is starting small. The Amazon Go stores are about the size of smallish convenience stores, about 2,000 square feet vs. the average U.S. supermarket, which is around 45,000 square feet. – Adapted from USA Today
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Food Industry News® November 2018
WalletHub compared the 100 largest cities across 14 key indicators of coffee lover-friendliness. Their data set ranges from coffee shops, coffee houses and cafés per capita to average price per pack of coffee. Top 20 Cities For Coffee Are: 1......New York, NY ............ 66.92 2......Seattle, WA ............... 65.71 3......San Francisco, CA ..... 64.17 4......Portland, OR ............. 59.22 5......Los Angeles, CA ........ 54.97 6......Washington, DC ........ 50.68 7......Chicago, IL ................ 49.03 8......Miami, FL .................. 47.55 9......Boston, MA ............... 46.37 10....San Diego, CA ........... 45.04 11....Denver, CO ................ 44.90 12....Las Vegas, NV ........... 44.58 13....Minneapolis, MN ....... 43.92 14....Philadelphia, PA ........ 43.75 15....Orlando, FL ............... 42.76 16....Atlanta, GA ................ 42.06 17....Austin, TX ................. 40.00 18....Pittsburgh, PA ........... 39.93 19....Oakland, CA .............. 39.36 20....Fremont, CA .............. 39.34 In a recent Reuters poll, sixty-four percent of Americans age 18 or older drank coffee the previous day. Tulsa, Oklahoma has the lowest average price for a pack of coffee, $3.38, which is 2.4 times lower than in Honolulu, the city with the highest at $8.16. . Fremont, alifornia, has the highest average annual spending on coffee per household, $186.85, which is three times higher than in Cleveland, the city with the lowest at $63.06. Gilbert, Arizona, has the highest share of households that own a single-cup/podbrewing coffee maker, 24.50 percent, which is 2.7 times higher than in Hialeah, Florida, the city with the lowest at 8.99 percent. New York has the most coffee shops, coffee houses and cafés (per square root of population), 1.1791, which is 17.4 times more than in Laredo, Texas, the city with the fewest at 0.0678. Portland, Oregon, has the most coffee and tea manufacturers (per square root of population), 0.0209, which is 41.8 times more than in Riverside and San Bernardino, California, the cities with the fewest at 0.0005.
Weber Grill Restaurant 539 N. State Street Chicago, IL 60654 BIRTHPLACE: Rochester, NY FIRST FOODSERVICE JOB: Dishwasher FAVORITE FOOD: A really awesome, medium rare, charcoal grilled cheeseburger. AWARDS/HONORS: Best Pizza in Atlanta for Atlanta Journal Constitution, Best Beer Gardens in America for Food & Wine Magazine, 1st Place in Peach-grind for Peachfest Atlanta 2017, Best Taste for Taste of Atlanta 2016 MEMORABLE CUSTOMERS: I’ve served an endless list of amazing folks in my various dining rooms across the country including Michael Jordan, Charles Barkley, Richard Branson, and Ludacris. WORST PART OF JOB: Dealing with a clogged grease trap during a busy service! MOST HUMOROUS KITCHEN MISHAP: While cooking a whole hog on a spit for an event at a rooftop space, a freak hail and rain storm rolled in and the temperature dropped 20 degrees. The fire was put out and our whole cooking timeline was thrown off. We had to bring the pig inside, break it down into primal cuts and finish it in a combi oven. We made it happen, on time and it came out beautifully (thankfully). I learned a valuable lesson about being better prepared for the elements when cooking outdoors! FAVORITE FOOD TO PREPARE: Slow smoked brisket cooked in an offset stick burner with perfectly aged wood, seasoned with salt and pepper. WHAT PART OF YOUR JOB GIVES YOU THE MOST PLEASURE: Teaching and learning. Chefs, cooks and restaurant employees are genuinely inquisitive by nature. I love the look on a team member’s face of excited engagement when they’ve just gained knowledge about a food product that is new to them or a cooking technique that they have not seen before. I also look to gain knowledge for myself every day from the people I work with. There is always something new everyone has to offer. IF YOU COULDN’T BE A CHEF, WHAT WOULD YOU BE AND WHY? If I was not a chef, I would be a carpenter. My grandfather was a very skilled carpenter and I spent a lot of time in my younger years in his wood shop. There is something that speaks to me in wood, whether it is being shaped to form furniture, or burned to season and cook food. BEST ADVICE YOU EVER GOT WAS: Life is a marathon, not a sprint. WHERE DO YOU LIKE TO VACATION? The gulf coast of Florida. I’ve spent time there my whole life, proposed to my wife there, and find it to be a great place to relax and eat fresh fish. WHAT DO YOU ENJOY MOST ABOUT FOOD INDUSTRY NEWS? Keeping in touch with industry trends.
10/15/18 9:35 AM
Food Industry News® November 2018
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Food Industry News® November 2018
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Study on Eggs Is Positive
Good news for egg lovers: A recent study has found that eating up to a dozen eggs a week doesn’t contribute to heart disease. The U.S. News & World Report website reports that an extended study monitored 128 people for more than a year and found that eating eggs—as part of an overall healthy diet—doesn’t appear to raise cholesterol, blood sugar, or blood pressure, which are all cardiovascular risk factors for people with pre-diabetes or Type 2 diabetes. The study also found that eggs seem to be helpful in losing weight. Fried, poached, or scrambled, have an egg today.
nov 2018 17-24.indd 20
Upgrading Graband-Go Coffee
In the C-store and mini-mart retail space, there is nothing that drives repeat business and add-on purchases quite like getting a good cup of self-serve, grab-and-go coffee in the morning, or even throughout the day. However, in a crowded marketplace with coffee widely available from fast casual establishments through high-end coffee houses, getting important details right – such as the quality and variety of creamer, as well as the speed of dispensing it – is essential. As such, the industry’s methods of cooling and dispensing creamer are becoming outdated as consumers increasingly seek the convenience and speed of on-the-go coffee options. Traditional “ice baths”, where ice is dumped into sunken wells, can only keep bottles of coffee creamer cold when new ice is continuously added throughout the day and any excess water is manually removed. Failing this, the creamer can warm, leading to premature spoilage. When customers pull bottles out of the “ice bath”, they can splash water across the counter and floor, which creates more work for employees to clean up the spillage and prevent slip hazards for patrons. If large bags of creamer are used in costly, mechanical dispensers, these bags tend to be bulky, consume far too much counter space, and limit options to typically only
Butter Baste for Flavor Butter basting steak, pork chops, fish fillets and chicken breasts brings out a deeper flavor and forms a crust that takes meat dishes to the next level, writes Daniel Gritzer. Once an initial sear has been established on both sides of the meat, unsalted butter and aromatics can be added to the pan and used as a basting liquid. – Adapted from Serious Eats two flavors of creamer. One example, the Coffee Creamer Caddy from Creative Serving, a NJ-based manufacturer of retail countertop food service equipment, holds and refrigerates up to eight different pint or quart-sized bottles/ containers/cartons of milk, cream, or flavored creamer. However, one challenge of reliably cooling a wide variety of bottles/containers of milk and creamer, it turns out, is accommodating the shapes and sizes of the bottles, according to Kevin McGrath of Creative Serving. “The bottles often have different shapes, sizes, and thicknesses, with different fluid consistencies, so require slightly modified cooling configurations to keep the contents cold,” says McGrath. When countertop space is an issue, such refrigerated units can be as narrow as 15” wide, with up to three cold tub dividers. More sophisticated systems also incorporate an on/off switch to ease use and facilitate periodic defrosting for maintenance. In contrast, many models require an operator to go behind the cabinet and unplug it in order to defrost. McGrath adds that the most convenient refrigerated units for customers also typically include a caddy on top that dispenses other necessary items, such as sugar, stirrers, straws, hot cup wrappers etc. needed for a great cup of coffee. For more info: call 908-688-0800; Fax: 908-688-0718; visit http://creativeserving.com; or write to Creative Serving at 5 Stahuber Ave, Union, NJ 07083.
10/12/18 10:39 AM
Food Industry News® November 2018
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Kroger Celebrates One-Year Anniversary of Zero Hunger / Zero Waste One year ago, The Kroger Co. announced the launch of Zero Hunger | Zero Waste, the company’s bold social impact plan aimed at ending hunger in the communities it calls home and eliminating waste across the company by 2025. Zero Hunger | Zero Waste is designed to address a fundamental absurdity in the nation’s food system: 40 percent of the food produced in the U.S. is thrown away, yet one in eight Americans struggles with hunger. Key Zero Hunger | Zero Waste Accomplishments in Year One: ● Named #6 on Fortune magazine’s Change the World 2018 list. Kroger was recognized as one of the 50-plus large companies around the world using its resources to solve society’s most complex issues, citing Zero Hunger | Zero Waste as the rationale for the top-10 ranking. ● Provided 325 million meals to families in need in Kroger communities in 2017. Improved the company’s food rescue program to not only donate more food, but more balanced meals. ● Directed $181 million in charitable giving to end hunger. Aligned The Kroger Co. Foundation’s philanthropic giving to the Zero Hunger | Zero Waste plan and added new opportunities for customers to donate and the support social impact plan. ● Partnered with Oprah Winfrey to donate one million meals to Feeding America®. Together with Winfrey’s food line O, That’s Good!, Kroger pledged an additional one million meals to Feeding America to help feed families across the country. ● Created a strategic plan to launch Kroger’s $10 Million Zero Hunger | Zero Waste Innovation Fund to fund scalable solutions to reduce waste. ● Developed data-driven insights to better understand the complex issue of food insecurity in communities. Partnered with 84.51° to initiate a design project to bring a family-centered focus to Kroger’s search for solutions to end hunger. ● Educated customers on ways to reduce food waste at home. Shared tips for reducing household food waste through the Wilted to Wonderful blog series and other content. To learn more about Zero Hunger | Zero Waste, visit www.thekrogerco.com. Follow the journey at #ZeroHungerZeroWaste.
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Cracker Barrel Fast Facts
Every year, Cracker Barrel serves approximately: ● 217 million guests ● 200 million biscuits ● 160 million eggs ● 135 million slices of bacon ● 57 million pancakes ● 53 million 1.5 oz bottles of Pure Natural Syrup ● 46 million servings of grits ● 13 million pounds of chicken tenders ● 11 million orders of Chicken n’ Dumplins – Source: crackerbarrel.com
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Hiring with Diversity and Inclusion
It’s critical for employers to create a diverse workforce and that begins with the hiring process. Advertisements should be neutral and free of bias to attract a wide variety of candidates and recruit from a variety of sources, looking beyond its immediate geographic pool – and the focus should always be on the job requirements, and the ability, qualifications and performance of a particular candidate.
10/12/18 9:44 AM
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foodindustrynews.com
Food Industry News® November 2018
Columbus Vegetable Oils Revolutionizes in 2018
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French Lick Resort Embarks on $17 Million Addition
A reputable force in the fats and oils industry, Columbus Vegetable Oils is Chicagoland’s premier oil production and distribution company with over 75 years of expertise. Operating in a 330,000 square foot facility in Des Plaines, IL, the nationally-scaled, multifaceted company has the ability to create custom blends and bulk oils, as well as private labeling and much more. Founded by Italian immigrant Michael Gagliardo in 1938, the company has since evolved into one of the world’s leading oil companies, now owned and operated by the third-generation, President Paulette Gagliardo. Columbus’ commitment to improving services and procedures allows the company to continually raise the bar for value and quality when it comes to product development. A forwardthinking and progressive industry leader, Columbus has
As French Lick Resort continues to expand its reach and invest in the community, another addition to the resort landscape is coming soon. French Lick Resort is launching construction on a $17 million project that will add 56 guest rooms and a new sports bar, with both being erected in the vicinity of the Event Center and French Lick Casino. The first phases of construction are underway, with both the six-story guest room addition and sports bar slated for completion in the fall of 2019. The sports bar and additional guest rooms are the latest major capital investment the resort has made over the past 12 years, following the opening of French Lick Casino in 2006; the adjacent Event Center that underwent a $20 million expansion in 2015; the nearby Exhibition Hall that is nearing completion of an extensive renovation; and the current renovation of the former Billiards and Bowling Pavilion into an upscale venue for weddings and other special functions. “Both the new guest rooms and sports bar will be great additions to an area of the resort that has seen some incredible growth in recent years,” said Adina Cloud, the resort’s Director of Sales. “Our volume of Event Center business increases every year. Now those guests will be able to access these new venues easily since both will be a short walk from the Event Center. These are also two products that will give our guests more choices as they complement our existing line of guest rooms and restaurants.” – Source: frenchlick.com
Chipotle Launches ‘For Real’ Campaign Chipotle Mexican Grill is launching its brand new ‘For Real’ integrated marketing campaign, emphasizing its long-standing commitment to preparing real food made with real ingredients. Beginning today, Chipotle will celebrate the real ingredients all Chipotle food is made with, featuring all of its ingredients prominently in its nearly 2,500 restaurants, on Chipotle.com, the company’s social media channels and in advertising. New campaign creative will feature Chipotle’s very short list of 51 ingredients – ingredients everyone can both recognize and pronounce – in an effort to make this information accessible to all consumers and encourages other restaurants to follow suit. – Adapted from chipotle.com
nov 2018 17-24.indd 22
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10/12/18 9:44 AM
Food Industry News® November 2018
Thirty-Seventh Annual CCPC, AAC Gala Dinner
Chefs and Culinary Professionals of Chicagoland and The American Academy of Chefs will have The Thirty-Seventh Annual CCPC, AAC Gala Dinner honoring John Draz CEC®, CCE®, CRC® hosted by Chefs Tim Rios CEC®, AAC®, HGT and James Kremer, CEC®, AAC® at the Knollwood Club, 1890 Knollwood Road, Lake Forest, IL. The event will take place on Saturday, November 10th at 6pm. Food enthusiasts and friends are welcome to attend. Formal dress is optional. The cost is $135.00 per person, and seating is limited to 120 guests. A table of ten is $1,250. Please RSVP before October 28, 2018. Contact: Rosemary, Ticket Chair by phone or email (630) 2541049 or rosemary@customizedculinarysolutions. com; online @ www.ccpchicagoland.org
Better Posture Leads to Better Health
Poor posture can have a negative effect on your physical and mental health, doctors say. An article on the Health website suggests that getting up and moving can have these healthy benefits for your body and your mind: ● More energy. Research suggests that poor posture, whether you’re standing and sitting, can cause fatigue and stress. Sitting upright in a comfortable position—not slumped over—has been seen to improve people’s moods in clinical studies. ● More confidence. You’ll appear more self-confident by standing and walking upright, creating a self-fulfilling prophecy. People respond positively to people who exude confidence through their posture and physical behavior. ● More openness. Slouching in a chair or while walking tends to make you more guarded. People will be reluctant to interrupt you or chat with you. An open posture invites people in, giving you the opportunity to talk with and learn from them.
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Trends and How They Affect Bakery/ Coffee Café Segments Both the bakery- and coffee cafe segments have opportunities to maintain their growth, though brands must adapt to shifts in consumer behavior. Technomic’s 2018 Bakery & Coffee Cafe Consumer Trend Report reveals that health trends are pushing consumers toward better-for-you items at the center of cafe menus, such as soups and salads. But at the same time, these trends are pushing consumers away from sugary treats and drinks commonly associated with bakeries and cafes. Likewise, a shift toward more off-premise occasions can benefit cafes with a grab-and-go focus as well as those that offer delivery service. ■ 25% of consumers visit bakery cafes at least once a week and 35% visit coffee cafes at least once a week ■ 54% of bakery-cafe consumers visit these locations more so for their food or a specific food product, while 25% visit more so for their beverages or a particular beverage ■ 44% of coffee cafe consumers say they are loyal to a specific cafe because it serves their preferred coffee – Source: Technomic’s 2018 Bakery & Coffee Cafe Consumer Trend Report
The Culinary Institute of America and the University of Barcelona are partnering to create master’s degree programs focusing on the Mediterranean Diet. The initiative, called the Torribera Mediterranean Center (TMC), will be based in Barcelona. The TMC will also be home to a planned semester-abroad program for bachelor’s students at the CIA. (Photo credit: Torribera Mediterranean Center)
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Food Industry News® November 2018
Philosophy Coffee The Thinkers Drink
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Much like philosophy, coffee is a very complex drink which incites questions that may never be answered to anyone’s particular satisfaction. Philosophy coffee aims to dispel coffee misconceptions, trends and marketing illusions. Coffee is complex enough without all of the contrived hoopla surrounding it. They do not claim to know all of the truths about this magical elixir but sometimes losing an illusion makes you wiser than finding a truth. Philosophy Coffee aims to create a coffee that will consistently satisfy your senses and soothe your soul. Coffee: They source the best beans, create the most flavorful blends and roast to enhance each flavor profile. Their coffee is guaranteed fresh and consistent each and every time. Tea: They offer the highest quality, organic tea from Shangri La Tea Company. This award winning Tea Company out Of California comes highly complimented by their customers. Equipment: They evaluate each account on an individual basis with many variables in mind. They provide the best equipment to fit your needs and exceed your customers’ expectations. All of their equipment is extremely user friendly so anyone who operates it will achieve the best coffee and espresso product possible. Training: They offer full staff training to ensure that your coffees and teas will be consistently delicious every time. They focus on staff education of the product and equipment so in turn, the employees will have a vast knowledge to pass on to your customers. Further education: They offer complimentary tours of their roasting facility to deepen your knowledge of the coffee making process. After this tour, you will have an even better appreciation for this beautiful elixir. Service: They have a specially trained and dedicated service staff available 24/7 to service and install your equipment free of charge. For more information, visit philosophycoffee.com
Who spends the most on out of home meals? Gen X is the biggest-spending generation when it comes to restaurant and takeout meals, according to a Bureau of Labor Statistics survey. Millennials spend less on restaurant meals than their older counterparts, although a greater share of their total budgets go to out-of-home meals. – Adapted from Business Insider
10/12/18 9:45 AM
Food Industry News® November 2018
Page 25
Local News Chriskindlmarket, an open air European Holiday Market featuring traditional art, handcrafted gifts, German foods and more will be held at Daley Plaza in Chicago. Double Dare Live, the Messiest Games Show on TV is now the Messiest Game Show on the Road, will be at the Rosemont Theatre in Rosemont, Illinois Nov. 10, 2018. Dr. Seuss’ How the Grinch Stole Christmas! The Musical will be at the Chicago Theatre 175 N. State in Chicago from Nov.1625, 2018. Festival of Wood & Barrel Aged Beer is the world’s largest and most prestigious barrel aged beer festival and competition. The event will be held Nov. 16-17, 2018 at the UIC Form in Chicago. Josh Groban & Idina Menzel will be performing at the United Center in Chicago on Nov. 6, 2018. Josh Zashikoff was named President of Cornerstone Restaurant Group, which oversees Chef Bill Kim’s bellyQ and Urbanbelly restaurants in Chicago as well as iconic Michael Jordan-brand restaurants through the country among others. Michael Lapidus is opening a new restaurant called Butcher & the Wok, which is a wood fired, Asian insured, quick-casual restaurant located at the Food District in Oakbrook Center. Randolph Street Holiday Market will be held Nov. 17-18.2018 at 1341 W. Randolph in Chicago. Vintage & modern objects, housewares, fashion and more. Superstar Marc Anthony will be performing at the Allstate Arena in Rosemont, Illinois Nov. 30, 2018. Thanksgiving at Wildfire—The restaurants will be open on Thanksgiving Day from 11:00am until 8:00pm serving a Thanksgiving menu, served family style. The Drake Hotel, a Hilton Hotel located at 140 East
nov 2018 25-32.indd 25
Prairie Grass Cafe’s (601 Skokie Blvd., Northbrook, 847-205-4433) popular Thanksgiving Dinner will once again be a delicious way to celebrate with family and friends on Thanksgiving Day, Thursday, November 22. Served from 2:30 p.m. to 7 p.m., the annual feast from co-chef/owners Sarah Stegner and George Bumbaris will feature favorite holiday dishes elevated with the chefs’ unique touch. The menu is sure to please everyone from tradition-loving families to friends and hungry children. The price for this delicious feast is $59 per person for adults and $20 for children ages 3-10 years. Early reservations are strongly recommended and can be made by calling Prairie Grass Cafe at (847) 205-4433. Photo credit: Cindy Kurman; Kurman Communications.
Walton in Chicago will off the Gold coast Thanksgiving Buffet in the Gold Coast Ballroom on Thanksgiving Day with all the accoutrements by live music. The Tuedsay Morning Leads Group which meets at the Elmhurst Restaurant is celebrating its 30th year and its President Ron Musial is celebrating his tenth year of service to the group. Turkey Trot Chicago 5k/8k and Plymouth Rock Kids Race supporting the Greater Chicago Food Depository will be at Lincoln Park on Nov. 22, 2018.Wheeling Wine festival will be held Nov.3, 2018 at the Westin Chicago North Shore, 601 N. Milwaukee Ave. in Wheeling, IL. Liquor Barn invites you to an evening of sampling more than 150 exclusive wines from around the world. Whole Foods recently opened in Vernon Hills, Il at the Melody Farm Complex at 851 N. Milwaukee Ave. The Vernon Hills location will be the 27th Whole foods Market in the Chicagoland area.
We offer six different brands incuding Halal. Each recipe is made with a unique taste, texture and flavor profile. Cones • Cooked & Sliced • IQF Strips
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Food Industry News® November 2018
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5: The number of days required to thaw a frozen 16-pound turkey in the refrigerator, according to the United State Department of Agriculture. 4,500: The calories the average American will consume (plus 229 grams of fat) at a traditional Thanksgiving feast, according to the Calorie Control Council. That’s over twice the recommended calorie intake for an entire day, according to The Office of Disease Prevention and Health Promotion. 100,000+: How many questions experts typically answer between November and December on Butterball’s Turkey TalkLine (1-800-BUTTERBALL), where more than 50 experts stand by to talk you through cooking your bird. $4.45 billion: The amount of money spent online during Thanksgiving weekend last year, according to WalletHub. 151 million: The num-
ber of people who said they shopped in stores or online over last year’s Thanksgiving weekend, according to the National Retail Federation. 48.7 million: The anticipated number of travelers this Thanksgiving holiday, which is the most since 2007 according to AAA.
We’re All Moving to the Big City The days of living far out in the country appear to be dwindling, according to a report from the Population Division of the U.N. Department of Economic and Social Affairs. Approximately 4.2 billion people live in urban areas worldwide, and 2.5 billion more are expected to join them in the next 30 years—68 percent of the world’s population. The U.N. predicts that by 2030, the world will have 43 “megacities,” with populations of more than 10 million people. The world’s largest city will be New Delhi, outpacing Tokyo with a population of 43.3 million inhabitants by 2035. In the meantime, the rural population is expected to peak and then decline to 3.1 billion by 2050.
Grab a Peach Here are a few random facts to consider about this yummy fruit: n Peaches are native to China and are a symbol of longevity, protection, and luck. There is evidence they have been cultivated there since 6000 B. C. n They were transported to the New World by Spanish explorers who planted the first orchard in Florida in 1565. n Although Georgia is nicknamed the Peach State, 50 percent of the peaches sold throughout the U.S. are grown in California, while 50 percent of the peaches sold throughout the world are exported from China. n Researchers believe the phenolic compounds in peaches have anti-inflammatory and anti-obesity properties. n The fruit is also a good source of both vitamins A and C, and other minerals. n Freestone or clingstone are the two main varieties and describe whether or not the fruit clings to the pit in the center of the fruit. n Peaches are in season June through August.
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Food Industry News® November 2018
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and More!
(630) 930-9516
kopindustries.com
Gen Z Making Culinary Choices
Today’s teens are digital natives who are just beginning to develop brand loyalties and make the choice to buy groceries or dine out based on factors including price and location. Online ordering and delivery will play a growing role as Gen Z members grow up and take control of their own food spending. – Adapted from SmartBrief Food & Beverage
ATM Placements & EMV Kit Conversions 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 MEIRTRAN, INC.
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FamilyFarmed Lands $498k USDA Grant for Accelerator Expansion
The U.S. Department of Agriculture’s Local Food Promotion Program has awarded FamilyFarmed nearly $500,000 ($498,294) to support continued Good Food Accelerator (GFA) programming — and the development of GFA Extension, which will address highly specific needs of businesses in underserved communities and add formalized Continuing Education, as well as Market Development & Access opportunities for GFA alumni, local producers, and Good Food cluster businesses. – USDA.gov
With Cary Miller
This month I am proud to be pictured with Chef Barry Brooks and Bill Holleman, partners in Global Gyros located in Schaumburg, Illinois. Global Gyros is a celebration of meats slowly roasted and cooked on vertical broilers, as they have been in Europe and The Middle East for centuries. The restaurant concept is designed to be a quick service casual dining restaurant with fresh food and affordable price points. This is the legendary Bob King, a gentleman serving business owners in the food industry for more than 30 years. Bob’s company has an excellent reputation for conducting successful commercial auctions, appraisals and liquidations. His approach is to do all of the work for his customers, making it easy to have a fast liquidation or sale of equipment, furnishings, supplies and everything else within the walls of a restaurant, school, hotel, bakery, banquet hall or supermarket. In addition to the aforementioned, other services include warehousing, consignments, professional set-up and execution. No sale is too small or too large for Bob. You can see his ad on page 14 of this issue. Sam Dakogiannis is with Java Breeze Coffee & Tea, who has been dedicated to serving the local industry since 2007. This company offers a fullservice solution with an extensive line of coffees, consultation, training and equipment to all types of food businesses. Java Breeze offers many brands of coffee, including Philosophy. For a free sample presentation, contact Sam. You can find Java Breeze listed in our directories under coffee. Tom DuFore is with Big Sky Franchising, a firm dedicated to helping food business owners realize their dreams of franchising their concept. Tom has helped dozens of local and national businesses expand their business through franchising. If you are looking for a company that can help you get your business licensed and ready to franchise, give Tom a call. You can find his number listed in our Buyers Directory on page xx of this issue, under Franchise Consultants. Mickey Zaccaro is with Care Roofing, a 4th generation business providing new roofs, roof repairs, gutters, flash repairs and sheet metal work, along with routine roof maintenance. Because Care is a family owned operation they understand the need to be competitive while delivering excellence which saves their customers time, money and downtime. They have the knowledge, expertise, and experience to complete any roofing project quickly and professionally. The company is multi-state licensed and fully insured—so, you can be assured that you have contracted a dependable and reliable Roofing contractor. The company is based in Brookfield, IL and expanded to South Florida in 1992, working on the aftermath of Hurricane Andrew. I always like to say, “The time to fix the roof is when the sun is shining.” For a free inspection or quote, contact them today. Bernie Kamenear is with You Keep Us In Stitches—a company offering all types of advertising specialties and giveaways for businesses. The company began in the apparel business and began adding specialty items as a way to better service their clients. Today, Bernie supplies many restaurants, bars and suppliers with giveaways that people keep. If you are considering getting giveaways for your business, be sure to contact Bernie. He is a pleasure to work with.
10/12/18 1:08 PM
Food Industry News® November 2018
AROUND CHICAGO With Valerie Miller FAIRMONT CHICAGO MILLENNIUM PARK OFFERS NEW “KIDS COOKIE CAMP” THIS DECEMBER To kick off the holiday season, Fairmont Chicago Millennium Park at 200 North Columbus Drive, is introducing a new Kids Cookie Camp this winter. On Saturday evenings from 5:00-9:00 p.m., December 1, 8 and 15, 2018. Fairmont Chicago is inviting youngsters to experience the ultimate night of holiday fun, under the supervision of bonded, background checked, first-aid certified, child care professionals from Sitters Studio, so parents can sit back and relax or enjoy a night out on the town. During the Kids Cookie Camp, children will enjoy a kid-centric winter themed dinner, cookie baking with the Fairmont pastry team, movies, crafts, games and more. After camp, children will be able to bring one dozen, gourmet holiday cookies home. To keep the fun going all night long, families can also add on a hotel stay with the Kids Cookie Camp Packages.
For those who book the Kids Camp Package, which includes overnight accommodations in a Fairmont Chicago guestroom, the admission to the supervised Kids Cookie Camp is included and a delicious buffet-style breakfast is included the following morning for everyone to enjoy as a family. Fairmont’s guestrooms offer stunning views of the Chicago skyline and beautiful Lake Michigan. They’re located just steps from Millennium Park and the downtown shopping and entertainment scene. Fairmont Chicago Millennium Park is the perfect destination to enjoy all the city has to offer during the holiday season. Fairmont Chicago Millennium Park is an AAA Four Diamond luxury hotel located in downtown Chicago, with 687 guestrooms and 63,000 square feet of meeting space. The hotel provides contemporary elegance and gracious hospitality. Fairmont Chicago Millennium Park is also home to THE BAR in the lobby and Columbus Tap, providing guests with a quintessential tap house experience. In addition to uniquely inspired dining and stylish accommodation. The hotel features an exclusive lifestyle spa; mySpa affords eight treatment rooms and provides the perfect urban sanctuary from the busy and bustling Chicago streets. For more info on Fairmont Chicago Millennium Park visit Fairmont. com/Chicago
nov 2018 25-32.indd 29
Page 29
Personal Technology At Work Needs Strict Rules Between social media, mobile devices, wearables and the rise of robotics and artificial intelligence, technology has a profound impact on the workplace of today and of tomorrow. It has become an impossibly complex wasteland that seems to allow workers unlimited access to outside influence over productivity... And you, the employer, often gets shortchanged by texts, tweets and calls on your time. In order to keep pace with technological changes and minimize employer liability, an employer needs to be proactive. To start, employers should consider creating comprehensive policies that comply with legal requirements and protect the employer’s legitimate business interests. This includes providing guidelines for the proper use of social media, the internet and wearable technology. An employer should maintain strong confidentiality policies addressing how personal and private information should be protected and what to do in the event of a breach or disclosure. The use of personal communication devices is not, as employees might argue, universally necessary. Calls once limited to emergencies have now slipped up U.S. corporations with a 67% increase in disruptive messaging. Cut your losses; write some mandatory rules about texting today.
Double w o l l a m h Mars r a B y p s i Cr
A soft and chewy crispy rice cereal bar made with dark brown sugar, studded with mini marshmallows. Certified gluten-free! foodservice.elicheesecake.com sales@elicheesecake.com . 800.999.8300
Buyers demand good pricing, trust, clarity
10/12/18 2:40 PM
STARTS WITH THE
Page 30
RIGHT BREAD
foodindustrynews.com
Food Industry News® November 2018
Charcoal Ingredients and Floral Flavors on Trend STARTS WITH THE
RIGHT BREAD
DESIGNING ORIGINAL BREADS WITH LEGENDARY QUALITY With a state-of-the-art Design Center, Gonnella Baking Company can custom design original breads that satisfy your customers’ taste buds to perfection. Start your design process today, call
Bob Nasshan (800) 262-3442 x1150
ARTISAN BREADS • BUNS ROLLS • BREAD CRUMBS
Charcoal, hibiscus and vinegar are just some of the ingredients finding their footing in foods and beverages this year. Products such as hibiscus tea, lavender lattes, apple cider and charcoal cleansing drinks are among the drinks cropping up in response to these trends, writes Nancy Ngo. – Adapted from Pioneer Press
Wagyu and Sake Tasting Featuring Chef Chiba
Chef Masuo Chiba of Japan led a tasting of Kagoshima Wagyu (Japanese beef) for Chicago-area chefs, food distributors, and media that emphasized its unique taste and possibilities, as well as its great pairing with Japanese sake. First, Chef Chiba presented his own spin on sushi with thin strips of wagyu wrapped around sushi rice and either uni (sea urchin) or ikura (salmon roe). Next, Chef Chiba prepared Wagyu in the shabuyaki style (thin slices of grilled beef) and demonstrated its different taste profiles with soy sauce and Ponzu sauce. Sake Pairing featured by Tenzing Wine and Spirits, Kobrand (Joto Sake) and Vine Connections. The companies selected best sake for Wagyu: Tenzing Wine and Spirits - Kuroushi Omachi Junmai Ginjo - Hakkaisan Junmai Ginjo “Yuki Muro” - Shichida Junmai Kobrand (Joto Sake) -Seikyo Takehara Junmai -Joto Junmai Ginjo -Taiheikai Tokubetsu Junmai Vine Connections -Tentaka “Hawk in the Heavens” from Tentaka Shuzo -Mana 1751 “True Vision” from Manatsuru Shuzo -Shiokawa Cowboy Yamahai Junmai Ginjo
nov 2018 25-32.indd 30
10/12/18 1:08 PM
Food Industry News® November 2018
Dunkin Brands Makes Strategic Name Change Dunkin’ Brands’ recent move to drop the word “Donuts” from its name is the next step toward a simplified, drinkfocused strategy. “For two years, we have been focused on evolving Dunkin’ into the premier, beverage-led, onthe-go brand and have been implementing what we call our blueprint for growth,” said CEO David Hoffmann. – Adapted from Business Insider
OUR nd
32
ANNIVERSARY
Page 31
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Amazon Sells JR Cheesecakes on Treasure Trucks Nationwide JR Dessert Bakery recently partnered with Amazon to sell a Chicago-style cheesecake on their Treasure Trucks nationwide. If you haven’t heard – the Treasure Truck – is one of Amazon’s newest ways to shop. Here’s how it works: Amazon hand picks what they want to sell on their trucks, millions of customers signed up for the app get a text revealing that day’s offer, then they buy it online and pick it up from the pimped-out trucks. The concept is supposed to be like finding a hidden treasure and in this case a very delicious one! JR Dessert Bakery based in West Roger’s Park made a custom cheesecake – ½ plain and ½ chocolate chip – for the big event. The offer went live on Friday, Aug. 24th on trucks in 18 different cities around the country including Chicago, quickly selling out in several of them. The JR team, who primarily focus on wholesale, was ecstatic about the big retail deal and the sweet response from customers nationwide. For more information about JR Dessert Bakery, see their listing on page ##
nov 2018 25-32.indd 31
Carve your name on hearts, not tombstones. A legacy is etched into the minds of the others and the stories they share about you. — Shannon L. Alder
Popcorn is the #1 low-calories. Air-popped popcorn has 31 calories per cup. Oil-popped is 55 per cup.
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10/12/18 1:08 PM
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foodindustrynews.com
Food Industry News® November 2018
Gloria Cacciatore Turan and Peytyn Wilborn
Chicagoland’s Insurance Experts Since 1906 Contact us for the most competitive rates and learn why Chicagoland loves Jos. Cacciatore & Co.
312-264-6055
cacciatoreinsurance.com
"I've been with Jos. Cacciatore for over six years. Gloria and her team take the most amazing care of me and my business...so I can focus on my business! You know, a lot of insurance agents pitch me, but there's no way I'd ever change!” —Peytyn Wilborn Truth Italian Restaurant 56 East Pershing Road, Chicago, IL
American Eagle.com Holds Client Forum Event
Facts are stubborn things, but statistics are pliable.
— Mark Twain
nov 2018 25-32.indd 32
American Eagle.com, the country’s leading web development and e-commerce firm recently held one of their Forum events for their clients. This event featured Melanie King, of Dairy Queen Corporation who presented the complex challenges Dairy Queen faced with their website needs and how American Eagle helped them to overcome them. Des Plaines, Illinois based American Eagle recently opened offices in downtown Chicago and Naperville Illinois to make it more convenient for their clients to do business with them. The firm now has 425 employees who share the goal of helping clients avoid confusion with that to do with their web platforms. Their rich network of employees and services enables them to offer clients added insights other web providers do not. The firm has offices in 10 US cities including Boston, Cleveland, Dallas, Los Angeles, New York, San Francisco, Philadelphia and Washington D.C. See their ad on page 47
10/12/18 1:08 PM
Food Industry News® November 2018 ACCOUNTANTS AB CPA Inc ............................................................... 708-430-3232 Chamlin P C .............................................................. 847-583-8800 ACCOUNTING FIRMS Parhas & Associates ................................Page 14 ... 708-430-4545 Sassetti Certified Public Accountants ......Page 06 ... 708-406-8616 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 APPETIZERS Via Pizzeria 1 2 3 .....................................Page 09 ... 847-727-6200 ARCHITECTS Dearborn Architects .................................................. 312-939-3838 Sarfatty Associates ....................................................847-920-1100 Studio West Architects .............................................. 312-965-8133 ASIAN FOOD PRODUCTS Kikkoman Sales USA ................................................ 630-954-1244 ASSOCIATIONS Chefs and Culinary Professionals ............Page 18 ..872-256-CHEF GARA .......................................................Page 11 ... 847-824-6941 Illinois Restaurant Association .................Page 12 ... 312-787-4000 ASSOCIATIONS & TRADES For the Love of Chocolate Foundation.....Page 28 ... 773-972-1927 ATM MACHINES Meirtran ATM............................................Page 28 ... 815-874-7786 ATTORNEYS Scharf Banks Marmor ............................................... 312-662-4897 Tabahi Law ................................................................ 847-260-8182 AUCTIONEERS Bob King Auctions ....................................Page 14 ... 847-363-2268 AWNINGS & CANOPYS Chesterfield Awnings ...............................Page 23 ... 312-666-0400 AWNINGS - SALES & SERVICE Thatcher Oaks Awnings ...........................Page 17 ... 630-833-5700 BACON Boars Head/Ferrazzuolo Foods ...............Page 22 ... 847-878-1543 BAGS-CUSTOM PRINTED Bulldog Packaging ...................................Page 39 ....630-458-1152 BAKERS-WHOLESALE Eli’s Cheesecakes....................................Page 29 ... 773-736-3417 Gonnella Baking Co .................................Page 30 ... 312-733-2020 Lezza Spumoni & Desserts......................Page 31 ... 708-547-5969 Il Mulino di Valenzano Bakery ................................... 847-671-5216 JR Dessert Bakery .................................................... 773-465-6733 Milano Baking Company ......................................... 800-495-BUNS BAKERY EQUIPMENT Leach Food Equipment Dist.....................Page 16 ... 815-712-7707 MGM Industries......................................................... 224-904-3953 BAKERY-PRODUCTS Instantwhip Chicago.................................Page 41 ... 800-933-2500 Distinctive Foods/ Pie Piper ...................................... 847-459-3600 BAKLAVA Libanais Sweets ........................................................ 847-329-5060 BANNERS & POSTERS Accurate Printing....................................................... 708-824-0058 BAR STOOLS Chicago Booth .........................................Page 23 ... 773-378-8400 Waco Manufacturing ................................................. 312-733-0054 BAR SUPPLIES Ramar Supply Co.....................................Page 10 ... 708-233-0808 Alfa Restaurant Supply ............................................. 773-588-6688 BARS-BUILDING & REFINISHING Golden Hardwood Inc ..............................Page 24 ... 847-409-8677 BASSET (LIQUOR) CERTIFICATION Step Solution of Illinois.............................................. 630-787-1002 BATCH FREEZERS Kool Technologies ..................................................... 630-483-2256 BBQ CATERING-WHOLESALE Premier Restaurant Group ........................................ 773-306-1910 BBQ SAUCE Ken’s Foods .............................................Page 48 ... 800-633-5800 BBQ TRAILER RENTAL Premier Restaurant Group ........................................ 773-306-1910 BEEF New S B L Inc ..........................................Page 45 ... 773-376-8280 BEVERAGE DISPENSING-EQUIPMENT United Fast Food & Beverage................................... 847-928-0026 BEVERAGES Lifestyle Beverages................................................... 630-941-7000 BOOTHS Chicago Booth .........................................Page 23 ... 773-378-8400 Waco Manufacturing ................................................. 312-733-0054 BOOTHS-UPHOLSTERERS Chicago Booth .........................................Page 23 ... 773-378-8400 BOX COMPANIES-CORRUGATED Wertheimer Box ........................................................ 312-829-4545 BREAD & ROLLS Gonnella Baking Co .................................Page 30 ... 312-733-2020 Fausto’s Bakery ........................................................ 847-338-6446 Il Mulino di Valenzano Bakery ................................... 847-671-5216 BROILERS & STEAMERS
nov 2018 33-40 classifieds.indd 33
EmberGlo-A Division of Midco Int’l............................ 773-604-8700 BUTCHER BLOCK WOOD TABLES RestaurantWoodTables.com ..................................... 773-599-6200 BUTTER-CLARIFIED Danish Maid Butter Co .............................Page 08 ... 773-731-8787 BUTTER-PREPORTIONED-WHIPPED Danish Maid Butter Co .............................Page 08 ... 773-731-8787 BUYING GROUPS/CO-OPS GARA .......................................................Page 11 ... 847-824-6941 CALAMARI Fisherman’s Pride ....................................Page 02 ....800-543-2110 CANNOLI & CANNOLI PRODUCTS Lezza Spumoni & Desserts......................Page 31 ... 708-547-5969 CARRY OUT PACKAGING Bulldog Packaging ...................................Page 39 ....630-458-1152 CASH REGISTERS & SUPPLIES Schmaus Cash Register & POS ............................... 847-675-6066 CATERING FOR CATERERS/CAT SUPPORT Premier Restaurant Group ........................................ 773-306-1910 CATERING-VEHICLES DCI Central ..............................................Page 31 ... 800-468-7478 CENTER OF THE PLATE ITEMS (COP) US Foods .................................................................. 630-595-1200 CHAIRS & FURNISHINGS Vista Chair ................................................................ 773-253-4883 CHAIRS-COMMERCIAL Chicago Booth .........................................Page 23 ... 773-378-8400 Waco Manufacturing ................................................. 312-733-0054 CHARCOAL Charcoal Supply Company ....................................... 312-642-5538 CHARCUTERIE ITEMS Alef Sausage............................................Page 18 ... 847-968-2533 CHEESECAKES Eli’s Cheesecakes....................................Page 29 ... 773-736-3417 CHEESES Lipari Foods .............................................Page 09 ... 586-447-3500 CHICKEN-PROGRAMS FSI/Foodservice Solutions ........................................ 847-719-6088 CHILI Captain Ken’s Foods................................Page 17 ....800-510-3811 Bistro Soups (Div of Vienna Beef) ............................ 773-278-7800 CHOCOLATES Dessert Concepts ..................................................... 773-640-4727 CHOCOLATES-BULK Mellos Snacks ............................................................312-550-1911 CIGARS Pacific Cigar Company ............................Page 46 ..888-92C-IGAR 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 ............................................ 888-542-9298 COFFEE & TEAS Royal Cup Coffee.....................................Page 21 ... 630-254-3365 COFFEE ROASTERS Tec Foods Inc...........................................Page 04 ... 773-638-5310 Java Breeze .............................................................. 773-235-9356 Tugboat Coffee ......................................................... 630-390-6613 COLD STORAGE Perishable Distribution Solutions .............Page 16 ... 888-491-1641 COLD STORAGE-PORTABLE Portable Cold Storage..............................Page 06 ... 800-535-2445 COMBI-STEAMERS Rational USA............................................................. 888-320-7274 CONSTRUCTION COMPANIES Walter Daniels Construction ....................Page 04 ... 773-775-0170 CONSULTING & DESIGN A D E Foodservice Equipment ...................................630-628-0811 CONTRACT LABOR SERVICES Atlas Employment Services .....................Page 03 ... 847-671-1557 CONTRACT MANUFACTURING Bistro Soups (Div of Vienna Beef) ............................ 773-278-7800 COOKING EQUIPMENT Ramar Supply Co.....................................Page 10 ... 708-233-0808 CORNED BEEF-FRESH Vienna Beef .............................................................. 773-278-7800 CORPORATE GIFTS Vienna Beef .............................................................. 773-278-7800 CPA FIRMS Sassetti Certified Public Accountants ......Page 06 ... 708-406-8616 AB CPA Inc ............................................................... 630-924-9800 CRAFT BEVERAGES Deutsch Family Wine & Spirits.................Page 22 ... 708-687-9870 CREDIT CARD PROCESSING Jeff Bruce (HPS) ......................................Page 40 ... 773-398-1013 DAIRY-PRODUCTS Instantwhip Chicago.................................Page 41 ... 800-933-2500 New Dairy ................................................Page 43 ... 312-421-1234 DELI-MEATS Boars Head/Ferrazzuolo Foods ...............Page 22 ... 847-878-1543 DELI-PRODUCTS Lipari Foods .............................................Page 09 ... 586-447-3500
Page 33 DELIVERY-VEHICLES DCI Central ..............................................Page 31 ... 800-468-7478 DESSERTS Eli’s Cheesecakes....................................Page 29 ... 773-736-3417 Algelato Chicago ....................................................... 847-455-5355 Dessert Concepts ..................................................... 773-640-4727 Distinctive Foods/ Pie Piper ...................................... 847-459-3600 DESSERTS-WHOLESALE Lezza Spumoni & Desserts......................Page 31 ... 708-547-5969 DIRECT MAIL PROGRAMS Food Industry News .................................................. 847-699-3300 DIRECTV All Sports Direct ........................................................ 630-918-3000 DISHWASHER-LEASING & RENTAL Cintas Corporation .................................................... 630-543-3666 DUCT CLEANING Enviromatic Corp of America ...................Page 10 ... 800-325-8476 Olympia Maintenance ............................................... 708-344-0344 EGGS Meadowbrook Egg & Dairy Company ....................... 312-738-2228 ELECTRIC & GAS STEAMERS EmberGlo-A Division of Midco Int’l............................ 773-604-8700 ELECTRICAL REPAIR & MAINTENANCE Mackay Heating & Mechanical.................Page 27 ... 847-381-0448 ELECTRONICS SMETechnologies ....................................Page 41 ... 224-622-8569 ENERGY BROKER Century Energy Solutions ........................Page 09 ... 630-817-3164 ESPRESSO COFFEE EQUIPMENT United Fast Food & Beverage................................... 847-928-0026 ETHNIC FOODS Kikkoman Sales USA ................................................ 630-954-1244 FAUCETS Faucet Shoppe The .................................Page 26 ... 773-478-3890 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 FIRE-EXTINGUISHERS Henrichsen’s Fire & Safety Equipment ..................... 800-373-9714 FIRST AID-EQUIPMENT & SUPPLIES Affirmed Medical Service .......................................... 847-322-9185 FLATBREADS Grecian Delight Foods .............................................. 847-364-1010 FLOORS Golden Hardwood Inc ..............................Page 24 ... 847-409-8677 FLOORS-ALL TYPES Mike’s Hardwood Flooring ........................................ 773-640-7488 FOOD & ALCOHOL SAFETY TRAINING Santa Lucia Food Safety Training............................. 772-502-5262 FOOD DISTRIBUTORS 86 Foodservice ........................................Page 20 ... 773-523-8861 Cugini Distribution ....................................Page 10 ... 708-695-9471 Dearborn Wholesale Grocers Mktplace ...Page 20 ... 773-487-5656 Devanco Foods ........................................Page 25 ... 847-228-7070 Lipari Foods .............................................Page 09 ... 586-447-3500 Tec Foods Inc...........................................Page 04 ... 773-638-5310 Alfa Restaurant Supply ............................................. 773-588-6688 Anichini Brothers ....................................................... 312-644-8004 Chef’s Quality Meats ................................................. 708-333-0880 GFS Distribution........................................................ 800-968-6391 Grecian Delight Foods .............................................. 847-364-1010 Kronos Foods............................................................ 800-621-0099 Olympia Food Industries ........................................... 847-349-9358 US Foods .................................................................. 630-595-1200 FOOD EQUIPMENT Bob King Auctions ....................................Page 14 ... 847-363-2268 FOOD EQUIPMENT MANUFACTURERS Sammic Corp ............................................................ 224-307-2232 FOOD PLANT RENTAL Gung Ho...................................................Page 26 ... 708-369-8159 FOOD PRODUCTS Devanco Foods ........................................Page 25 ... 847-228-7070 Tec Foods Inc...........................................Page 04 ... 773-638-5310 Grecian Delight Foods .............................................. 847-364-1010 Neil Jones Food Company........................................ 800-543-4356 Olympia Food Industries ........................................... 847-349-9358 FOOD PRODUCTS-PREPARED Captain Ken’s Foods................................Page 17 ....800-510-3811 FOODSERVICE EQUIP REP & MAINTENANCE Restaurant Handyman .............................................. 847-232-4474 FOODSERVICE EQUIPMENT Leach Food Equipment Dist.....................Page 16 ... 815-712-7707 Thunderbird Food Machinery ...................Page 15 ... 866-451-1668 Losurdo Inc ............................................................... 630-833-4650 MGM Industries......................................................... 224-904-3953 Rational USA............................................................. 888-320-7274 FOODSERVICE EQUIPMENT & SUPPLIES Alfa Restaurant Supply ............................................. 773-588-6688 FOODSERVICE EQUIPMENT-REPAIR Mackay Heating & Mechanical.................Page 27 ... 847-381-0448 CSI - Coker Service Inc ............................................ 888-908-5600 Cobblestone Ovens .................................................. 847-635-0172
FOODSERVICE- LAYOUT & DESIGN A D E Foodservice Equipment ...................................630-628-0811 Losurdo Inc ............................................................... 630-833-4650 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 10 ... 708-233-0808 FRANCHISE OPPORTUNITIES Brown’s Chicken ......................................Page 19 ... 630-501-5639 FRANCHISE-CONSULTANTS Big Sky Franchising .................................................. 855-824-4759 FREEZER & REF TRAILER RENTAL/LEASING Portable Cold Storage..............................Page 06 ... 800-535-2445 FREEZERS-ALL TYPES Custom Cooler & Freezer ........................Page 08 ... 630-879-3131 FRESH CUT FRY EQUIPMENT Sammic Corp ............................................................ 224-307-2232 FRYERS FSI/Foodservice Solutions ........................................ 847-719-6088 FURNITURE/FIXTURES/DESIGN Vitro Seating Products .............................................. 800-325-7093 GELATO Palazzolo’s Artisan Dairy .........................Page 14 . 800-4GE-LATO Algelato Chicago ....................................................... 847-455-5355 GELATO EQUIPMENT & SUPPLIES Palazzolo’s Artisan Dairy .........................Page 14 . 800-4GE-LATO Kool Technologies ..................................................... 630-483-2256 GENERAL CONTRACTORS Walter Daniels Construction ....................Page 04 ... 773-775-0170 GIARDINIERA Authentic Brands......................................Page 21 ... 708-749-5430 E Formella & Sons ...................................Page 27 ... 630-873-3208 V Formusa Company ................................................ 847-813-6040 GLYCOL REFRIGERATION SYSTEM & REPAIR Mackay Heating & Mechanical.................Page 27 ... 847-381-0448 GOURMET FOODS New Dairy ................................................Page 43 ... 312-421-1234 GREASE REMOVAL SERVICE Kaluzny Bros Inc ....................................................... 815-744-1453 GREASE TRAP PUMPING SERVICE Tierra Environmental................................Page 15 ... 888-551-1998 Kaluzny Bros Inc ....................................................... 815-744-1453 GREASE-EXHAUST CLEANING Enviromatic Corp of America ...................Page 10 ... 800-325-8476 Olympia Maintenance ............................................... 708-344-0344 GREEK FOOD PRODUCTS Devanco Foods ........................................Page 25 ... 847-228-7070 Grecian Delight Foods .............................................. 847-364-1010 Kronos Foods............................................................ 800-621-0099 Olympia Food Industries ........................................... 847-349-9358 GROCERY & RETAIL PRODUCT DISTRIBUTOR Lipari Foods .............................................Page 09 ... 586-447-3500 GYROS Devanco Foods ........................................Page 25 ... 847-228-7070 Grecian Delight Foods .............................................. 847-364-1010 Kronos Foods............................................................ 800-621-0099 Olympia Food Industries ........................................... 847-349-9358 HAMBURGER PATTY MANUFACTURER Devanco Foods ........................................Page 25 ... 847-228-7070 HANDYMAN SERVICES Restaurant Handyman .............................................. 847-232-4474 HEALTH INSURANCE Gallagher .................................................Page 22 ... 630-285-3686 HEATING & AIR CONDITIONER SERVICE & REPAIR Mackay Heating & Mechanical.................Page 27 ... 847-381-0448 Mechanical 24 ..........................................Page 40 ... 847-987-9738 HOOD & DUCT CLEANING Hoodz of Schaumburg .............................Page 08 ... 847-620-2608 HOOD EXHAUST & FAN CLEANING Enviromatic Corp of America ...................Page 10 ... 800-325-8476 Olympia Maintenance ............................................... 708-344-0344 HOOD SYSTEMS-FIRE Henrichsen’s Fire & Safety Equipment ..................... 800-373-9714 HOT DOGS Authentic Brands......................................Page 21 ... 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 .............................................. 847-232-4474 ICE CREAM Chocolate Shoppe Ice Cream ..................Page 23 ... 608-221-8640 Homer’s Gourmet Ice Cream ...................Page 04 ... 847-251-0477 Instantwhip Chicago.................................Page 41 ... 800-933-2500 Palazzolo’s Artisan Dairy .........................Page 14 . 800-4GE-LATO Algelato Chicago ....................................................... 847-455-5355 ICE CREAM-EQUIPMENT & SUPPLY Kool Technologies ..................................................... 630-483-2256
10/11/18 10:45 AM
Page 34 ICE CREAM-YOGURT Instantwhip Chicago.................................Page 41 ... 800-933-2500 ICE MACHINE REPAIR & SANITIZING Ice Solutions 24 .......................................Page 40 ... 847-987-9738 Major Appliance Service ........................................... 708-447-4100 ICE MACHINES-SALES-RENTAL OR LEASING Easy Ice .................................................................... 866-327-9423 Empire Cooler Service .............................................. 312-733-3900 ICE SCULPTURES Artbelowzero.net ....................................................... 847-746-3673 ICE-MAKING EQUIPMENT/REPAIR & SERVICE Mackay Heating & Mechanical.................Page 27 ... 847-381-0448 INSURANCE Jos Cacciatore & Company .....................Page 32 ... 312-259-8200 Caro Insurance Services........................................... 708-745-5031 Concklin Insurance Agency....................................... 630-268-1600 ISU Northwest Insurance Services ........................... 888-366-3467 Society Insurance ..................................................... 888-576-2438 The Horton Group ..................................................... 312-989-1410 INSURANCE SERVICES Gallagher .................................................Page 22 ... 630-285-3686 INSURANCE-INDUSTRIAL & COMMERCIAL Jos Cacciatore & Company .....................Page 32 ... 312-264-6055 INTERIOR DESIGNERS Sarfatty Associates ....................................................847-920-1100 INTERNET ADVERTISING Food Industry News .................................................. 847-699-3300 INVENTORY CONTROL SYSTEMS BevSpot ...................................................Page 07 ... 617-658-3123 ITALIAN BEEF Authentic Brands......................................Page 21 ... 708-749-5430 Devanco Foods ........................................Page 25 ... 847-228-7070 Serrelli’s Foods ........................................Page 08 ..877-385-BEEF Grecian Delight Foods .............................................. 847-364-1010 Red Hot Chicago....................................................... 800-249-5226 ITALIAN FOOD SPECIALTIES E Formella & Sons ...................................Page 27 ... 630-873-3208 ITALIAN SAUSAGE Devanco Foods ........................................Page 25 ... 847-228-7070 Anichini Brothers ....................................................... 312-644-8004 JANITOR-SUPPLIES Ramar Supply Co.....................................Page 10 ... 708-233-0808 JAPANESE-FOOD PRODUCTS Kikkoman Sales USA ................................................ 630-954-1244 JUICERS-FRUIT & VEGETABLES Berkel Midwest.......................................................... 800-921-9151 KITCHEN VIDEO DISPLAY SYSTEMS QSR Automations ..................................................... 312-982-4099 KITCHEN-EXHAUST SYSTEMS/CLEANING Enviromatic Corp of America ...................Page 10 ... 800-325-8476 Olympia Maintenance ............................................... 708-344-0344 LINEN SUPPLY & RENTAL SERVICE Cosmopolitan Textile ................................................. 773-254-6100 Mickey’s Linen ...........................................................773-545-7211 LIQUOR & SPIRITS Deutsch Family Wine & Spirits.................Page 22 ... 708-687-9870 LIQUOR-WHOLESALE Peerless Liquors ....................................................... 773-378-3908 LOGISTICS COMPANIES Perishable Distribution Solutions .............Page 16 ... 888-491-1641 MAILING PROGRAMS On Time Printing ......................................Page 46 ... 708-544-4500 MANUFACTURERS REPRESENTATIVES Vicki Righeimer & Associates ................................... 847-899-8146 MARKETING-SERVICES 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 25 ... 847-228-7070 Grant Park Packing ..................................Page 30 ... 312-421-4096 New S B L Inc ..........................................Page 45 ... 773-376-8280 Anichini Brothers ....................................................... 312-644-8004 Chef’s Quality Meats ................................................. 708-333-0880 International Meat Company ..................................... 773-622-1400 MEATBALLS Authentic Brands......................................Page 21 ... 708-749-5430 MEDICAL SUPPLIES Affirmed Medical Service .......................................... 847-322-9185 MEDITERRANEAN FOODS Grecian Delight Foods .............................................. 847-364-1010 Olympia Food Industries ........................................... 847-349-9358 MENUS On Time Printing ......................................Page 46 ... 708-544-4500 MENUS-CUSTOM PRINTED Accurate Printing....................................................... 708-824-0058 MILK Instantwhip Chicago.................................Page 41 ... 800-933-2500 OILS & FATS-COOKING Columbus Vegetable Oils.........................Page 05 ... 773-265-6500
nov 2018 33-40 classifieds.indd 34
foodindustrynews.com OILS & SHORTENING Columbus Vegetable Oils.........................Page 05 ... 773-265-6500 OILS & VINEGAR Pastorelli Foods ............................................Page 13 ...800-SOS-AUCY OILS-COOKING/BULK Columbus Vegetable Oils.........................Page 05 ... 773-265-6500 OLIVE OILS Columbus Vegetable Oils.........................Page 05 ... 773-265-6500 ORGANIC FOODS Pastorelli Foods .............................................Page 13 ....800-SOS-AUCY OVEN REPAIR & MAINTENANCE Mackay Heating & Mechanical.................Page 27 ... 847-381-0448 OVENS-SALES & SERVICE Cobblestone Ovens .................................................. 847-635-0172 MGM Industries......................................................... 224-904-3953 PACKAGING SPECIALISTS Wertheimer Box ........................................................ 312-829-4545 PAINTING & HANDYMAN SERVICES Restaurant Handyman .............................................. 847-232-4474 PANCAKE-BATTER & MIX Tec Foods Inc...........................................Page 04 ... 773-638-5310 PAPER-PRODUCTS Ramar Supply Co.....................................Page 10 ... 708-233-0808 PARTY-FAVORS & SUPPLIES Ramar Supply Co.....................................Page 10 ... 708-233-0808 PASTA-FRESH AND FROZEN Cugini Distribution ....................................Page 10 ... 708-695-9471 Pastafresh Home Made Pasta .................................. 773-745-5888 PATIO ENCLOSURES Thatcher Oaks Awnings ...........................Page 17 ... 630-833-5700 PATIO HEATERS TNG Industries .........................................Page 09 ....708-449-1100 PATTY MACHINES/FOOD FORMERS Berkel Midwest.......................................................... 800-921-9151 PAYROLL SERVICES AB CPA Inc ............................................................... 708-430-3232 ADP........................................................................... 847-507-4210 PEANUTS-BULK(IN THE SHELL) Mellos Snacks ............................................................312-550-1911 PEST CONTROL Platinum Pest Solutions ............................................ 708-206-2847 Rose Pest Solutions.................................................. 815-871-2733 PEST CONTROL/PEST ELIMINATION Mc Cloud Services .................................................... 800-332-7805 PICKLES & RELISH Vienna Beef .............................................................. 773-278-7800 PITA BREAD Grecian Delight Foods .............................................. 847-364-1010 Olympia Food Industries ........................................... 847-349-9358 PIZZA CRUST MIX Via Pizzeria 1 2 3 .....................................Page 09 ... 847-727-6200 PIZZA SAUCE SEASONINGS Via Pizzeria 1 2 3 .....................................Page 09 ... 847-727-6200 PIZZA SUPPLIES Russo Pizza Supplies ............................................... 708-385-0500 PIZZA SUPPLY DISTRIBUTORS Anichini Brothers ....................................................... 312-644-8004 PLUMBING SUPPLIES Faucet Shoppe The .................................Page 26 ... 773-478-3890 POINT OF SALE SUPPLIES Schmaus Cash Register & POS ............................... 847-675-6066 POINT OF SALE SYSTEMS Jeff Bruce (HPS) ......................................Page 40 ... 773-398-1013 Alpha POS Systems ................................................. 630-690-2870 Retail Control Solutions ............................................ 630-521-9900 Schmaus Cash Register & POS ............................... 847-675-6066 POPCORN BULK-POPPED & RAW Mellos Snacks ............................................................312-550-1911 POULTRY-FRESH New S B L Inc ..........................................Page 45 ... 773-376-8280 PRESSURE WASHING Olympia Maintenance ............................................... 708-344-0344 PRINTERS On Time Printing ......................................Page 46 ... 708-544-4500 PRINTING-CUSTOM ITEMS Accurate Printing....................................................... 708-824-0058 PRIVATE LABEL FOOD MANUFACTURERS E Formella & Sons ...................................Page 27 ... 630-873-3208 Milano Baking Company ......................................... 800-495-BUNS T F Processors.......................................................... 847-709-2600 PRODUCE DISTRIBUTORS Premier Produce ....................................................... 847-678-0780 PRODUCE-WHOLESALE US Foods .................................................................. 630-595-1200 PUBLIC RELATIONS-MARKETING SERVICES IMR Chicago ............................................................. 312-878-1222 PUBLISHING Food Industry News .................................................. 847-699-3300 RE-UPHOLSTERY Chicago Booth .........................................Page 23 ... 773-378-8400 REFRIGERATED TRAILER RENTAL/LEASING Portable Cold Storage..............................Page 06 ... 800-535-2445 REFRIGERATION EQUIP SERVICE & REPAIR Mackay Heating & Mechanical.................Page 27 ... 847-381-0448 Mechanical 24 ..........................................Page 40 ... 847-987-9738
Food Industry News® November 2018
Service Refrigeration ...............................Page 12 ... 773-775-4777 CSI - Coker Service Inc ............................................ 888-908-5600 Lee’s Foodservice Parts & Repair .............................800-728-1102 REFRIGERATION-EQUIP/COMMERCIAL Custom Cooler & Freezer ........................Page 08 ... 630-879-3131 REMODELING & NEW CONSTRUCTION Walter Daniels Construction ....................Page 04 ... 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 31 ... 773-585-3755 Ramar Supply Co.....................................Page 10 ... 708-233-0808 Berkel Midwest.......................................................... 800-921-9151 TriMark Marlinn Equip & Supplies............................. 708-496-1700 RESTAURANT EQUIPMENT REPAIR SERVICE Mackay Heating & Mechanical.................Page 27 ... 847-381-0448 Berkel Midwest.......................................................... 800-921-9151 CSI - Coker Service Inc ............................................ 888-908-5600 Cobblestone Ovens .................................................. 847-635-0172 MGM Industries......................................................... 224-904-3953 Major Appliance Service ........................................... 708-447-4100 RESTAURANT EQUIPMENT-NEW & USED Bob King Auctions ....................................Page 14 ... 847-363-2268 March Quality Used & New Equip............Page 23 ... 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 32 ... 312-243-1740 ROOFS-SALES-REPAIR & MAINTENANCE Care Sheet Metal & Roofing ....................Page 20 ... 708-387-9784 SALAD-DRESSINGS Authentic Brands......................................Page 21 ... 708-749-5430 Ken’s Foods .............................................Page 48 ... 800-633-5800 SALAD-DRESSINGS & OILS Columbus Vegetable Oils.........................Page 05 ... 773-265-6500 Tec Foods Inc...........................................Page 04 ... 773-638-5310 SANITATION CERTIFICATION Illinois Restaurant Association .................Page 12 ... 312-787-4000 SANITATION CLASSES Santa Lucia Food Safety Training............................. 773-502-5262 SATELLITE TV SYSTEMS All Sports Direct ........................................................ 630-918-3000 SAUSAGE 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 30 ... 312-421-4096 SAUSAGE PRODUCTS Alef Sausage............................................Page 18 ... 847-968-2533 SCALES Berkel Midwest.......................................................... 800-921-9151 SCALES-SALES & REPAIR Accurate Scale Company ........................Page 18 ... 773-847-1820 SEAFOOD Fisherman’s Pride ....................................Page 02 ....800-543-2110 SEATING Waco Manufacturing ................................................. 312-733-0054 SEATING REPAIRS Express Seating .......................................Page 28 ... 630-985-7797 SEWER(MAINT)-RODDING & JETTING Tierra Environmental................................Page 15 ... 888-551-1998 SHARED KITCHEN SPACE Premier Restaurant Group ........................................ 773-306-1910 SHIPPING-REFRIGERATED & FROZEN Perishable Distribution Solutions .............Page 16 ... 888-491-1641 SHORTENING Columbus Vegetable Oils.........................Page 05 ... 773-265-6500 SILVERWARE & DINNERWARE Vicki Righeimer & Associates ................................... 847-899-8146 SLICERS-SALES & SERVICE Berkel Midwest.......................................................... 800-921-9151 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 DISTRIBUTOR
Artisan Specialty Foods ...........................Page 19 ... 708-762-5238
STAFFING-SERVICES
Atlas Employment Services .....................Page 03 ... 847-671-1557
STEAM CLEANING
Olympia Maintenance ............................................... 708-344-0344
SUPERMARKET & DELI EQUIPMENT
Leach Food Equipment Dist.....................Page 16 ... 815-712-7707
SUPERMARKET- EQUIPMENT/ NEW & USED
Berkel Midwest.......................................................... 800-921-9151
TABLE TOP AND COOKING EQUIPMENT
EmberGlo-A Division of Midco Int’l............................ 773-604-8700
TABLES-ALL TYPES
Chicago Booth .........................................Page 23 ... 773-378-8400 RestaurantWoodTables.com ..................................... 773-599-6200 Waco Manufacturing ................................................. 312-733-0054
TAMALES
Supreme Frozen Products ........................................ 773-622-3777
TEA-GREEN
Dewdrop Tea ............................................................. 630-335-7806
TEMPORARY STAFFING
Atlas Employment Services .....................Page 03 ... 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 13 ....800-SOS-AUCY
TRADE PUBLICATIONS
Food Industry News .................................................. 847-699-3300
TRUCK-BODIES
Morgan Corporation .................................Page 06 ... 608-436-4177
TRUCK-REFRIGERATED
DCI Central ..............................................Page 31 ... 800-468-7478
TRUCK-SALES & SERVICE
DCI Central ..............................................Page 31 ... 800-468-7478
TRUCK-SALES NEW & USED
D & S Truck Center ..................................Page 24 ... 708-352-5551
M & K Truck Centers (Hino) .....................Page 26 ... 708-793-5251
M & K Truck Centers (Isuzu) ....................Page 27 ... 708-793-5251
VENTILATING-SYTEMS CLEANING
Enviromatic Corp of America ...................Page 10 ... 800-325-8476 Olympia Maintenance ............................................... 708-344-0344
VIDEO GAMING KIOSKS
Tri City Supply Jackpot Gaming...............Page 15 ... 708-689-9900
WALK IN COOLER- MOBILE- RENTAL/LEASING
Portable Cold Storage..............................Page 06 ... 800-535-2445
WALK IN COOLERS-SALES & SERVICE
Service Refrigeration ...............................Page 12 ... 773-775-4777
WALK-IN COOLER REPAIR & MAINTENANCE
Mackay Heating & Mechanical.................Page 27 ... 847-381-0448
Mechanical 24 ..........................................Page 40 ... 847-987-9738
WALK-IN COOLERS AND FREEZERS
Custom Cooler & Freezer ........................Page 08 ... 630-879-3131
MGM Industries......................................................... 224-904-3953
WEBSITE DESIGN
Americaneagle.com .................................Page 47 ... 847-699-0300
WEBSITE DESIGN SERVICES
Stick Out Social........................................Page 41 ... 312-655-9999
WELDING & FABRICATING
KOP Ind. Welding & Fabrication ..............Page 28 ... 630-930-9516
WHIPPED CREAM
Instantwhip Chicago.................................Page 41 ... 800-933-2500
WIND SCREENS
Thatcher Oaks Awnings ...........................Page 17 ... 630-833-5700
WINE & SPIRITS
Deutsch Family Wine & Spirits.................Page 22 ... 708-687-9870
WOOD FLOOR REFINSH & INSTALLATION
Mike’s Hardwood Flooring ........................................ 773-640-7488
YOGURT & SOFT SERVE EQUIPMENT
Kool Technologies ..................................................... 630-483-2256
10/11/18 10:45 AM
Food Industry News® November 2018
CLASSIFIEDS
Chicago’s Premier Hospitality Real Estate Brokers
Page 35
kudangroup.com (312) 575-0480
Logan Square- 2702-2734 N. Milwaukee Ave. Two-story retail opportunity with 14’ ceiling height and open floor plan. Approx. 13,750 SF on each floor, divisible to 2,500 SF. Parking allows for 2,500 SF outdoor dining area. Flat rooftop allows for 4,500 SF outdoor deck. Size: 27,500 SF (Divisible) Rental Rate: $28/SF Net Agent: Jarrett
Portage Park- Confidential #M736 Beautifully built-out restaurant. Expansive private outdoor patio with seating for 40+. Business, Licenses and all FF&E included in asking price. Size: 1,625 SF Interior + 1,250 SF Patio Rental Rate: $27/SF Net Price: $184,900 (Business) Agent: Jarrett
West Town- 1529 W. Chicago Ave. Two-story mixed-use building for sale with restaurant and 3-bed/2-ba apartment with rooftop patio. Incidental Liquor and Retail Food licenses included. Restaurant Size: 2,750 SF + Basement Property Size: 3,465 SF Building on 3,075 SF Lot Price: $1.1M (Real Estate) Agent: Jarrett
LI NE ST W IN G! LI NE ST W IN G! RE PR DU IC CE E D!
Lincoln Park- Confidential #M737 Successful Business and Rare Real Estate Opportunity. High grossing, profitable, long term established restaurant. Real estate includes mixed-use building with two 3 Bed/2+ Bath units & media signage income. Occupancy 199 Indoors and 80 Outdoors. Corner location. Size: 5,400 SF Business, 7,789 SF Building Rental Rate: $33.65/SF Net Price: $1,215,000 (Business) $2,780,000 (Real Estate) Agent: Jarrett
LI NE ST W IN G!
East Lakeview- Confidential #M738 Hard corner location with strong pedestrian traffic counts and good demographics. Surrounded by boutique retail, restaurants, bars & entertainment. 10 handle beer system. Incidental Liquor, Sidewalk Cafe and Retail Food licenses included. Size: 4,000 SF Rental Rate: $15,500/Month (Gross)Price: $249,900 (Business) Agent: Jarrett
RE PR DU IC CE E D!
B M AC AR K KE ON T!
LI NE ST W IN G!
LI NE ST W IN G!
LI NE ST W IN G!
LI NE ST W IN G!
NEW LISTINGS & UPDATES Chicago Northwest Suburbs- Confidential #C131 Established (30 Years), profitable BBQ restaurant. Owner retiring. Includes a large bar, private banquet rooms, outdoor patio and drive thru window for easy pick up. High visibility and made for volume! Seats 260. Great cash flow! Size: 6,800 SF Rental Rate: $6,417/Month (NNN) Price: $659,000 (Business & Assets) Agent: Chad Evergreen Park- 2855 95th St. Fully built-out restaurant for lease. Formerly Famous Daves Bar-B-Que in a busy strip center. Flexible sublease opportunity for qualified operators. 60 shared parking spaces. Size: 4,749 SF (Can be demised to 1,142 SF and 3,607 SF) Rental Rate: $22/SF NNN Agent: Daniel
Logan Square- 3213 W. Armitage Ave. - Sink|Swim Fully turn-key restaurant/bar with below market lease! Located in Logan Square hot “Restaurant Row”, adjacent to Scofflaw, GIANT, Moonlighter and more. High ceilings and bright open layout. Size: 3,750 SF Rental Rate: $5,058.75/Month (Net) Price: $229,000 (Business) Agents: Brian/Daniel
Loop- 185 N. Franklin St. - UB Dogs Highly profitable storefront counter service restaurant with a seasonal outdoor patio. Open from 9am-3pm, 5 days a week. High pedestrian traffic counts in immediate area. Size: 1,500 SF Rental Rate: $3,800 per Month (NNN) Price: $419,000 (Business) Agent: Georg Wheeling- 600 S. Milwaukee Ave. Longstanding favorite on Wheeling’s Restaurant Row is now available and ready for your concept! This property is directly across from Tuscany and Bob Chinn’s Crab House. Ample parking and all FF&E included. Gaming also available. Size: 4,063 SF Building on 29,000 SF Lot Price: $790,000 (Real Estate) Agent: Daniel
BROKER SPOTLIGHT Meet Kudan Group’s Director of Real Estate Services, Jarrett Fradin. Fradin works with some of Chicago’s leading restaurant and retail groups (Four Corners/Sterling Bay, Ala Carte Entertainment, Clark Construction and Cagan Management). He is exceptionally well-versed in Chicago’s ever-changing restaurant/ commercial market and has been a frequent contributor to the Chicago Tribune, commenting on market trends. He was also featured in Crain’s Chicago Business article “How to Sell Your Restaurant”. Most notably, Fradin filmed an episode on the E! Network’s reality show, Giuliana and Bill, providing real estate guidance and assisting with site selection as Giuliana and Bill Rancic searched for the perfect restaurant location. His main areas of focus are: the Loop’s central business district, West Loop, River North, Old Town, Lincoln Park/Lakeview, Wicker Park/Bucktown and Logan Square. Most recently, he completed the sale of two significant 5,000 sq ft restaurants in the Loop. Fradin has many high profile listings currently in his portfolio, including 5 opportunities listed above, as well as a 5 acre site available for development in Forest Park.
MEMBER: CRBA
*ALL SIZES ARE APPROXIMATE. REQUEST A COPY OF OUR COMPLETE INVENTORY AT INFO@KUDANGROUP.COM
Kudan Group, Inc. 566 W. Lake St. Suite 225 Chicago, IL 60661 312.575.0480 kudangroup.com nov 2018 33-40 classifieds.indd 35
10/11/18 10:45 AM
Page 36
PONTARELLI ASSOCIATES REAL ESTATE SERVICES
*Restaurant Brokerage Division*
Vince Ferraro
TAVERN: Coveted Chicago Tavern License. Great NW side neighborhood. Est. 1959! Mature Crowd. Excellent condition. Biz @ $125K. FORMER “RIGGIOS”: Corner of Milwaukee & Oakton, Niles. Freestanding 7250 SF Brick building, 52,966 Lot. Seats 202. Key $ with lease or Real Estate, FF&E @ $1.895M. BREAKFAST/LUNCH: North side, Chicago. Seats 140 plus. Party Room. Parking. Busy, signalized intersection. Great lease. Reduced to $119K. YOU CONCEPT: NW Side. Brand new. Pristine. Seats 110. Ready to open. Great lease. FF&E @$150K PLOVER, WI: Family Style w/ Liquor License. Freestanding, paved lot, patio, living quarters. REAL ESTATE, Biz, FF&E @ $365K. BANQUET: Pristine condition. Occupancy 240. Parks 125. 6,250 sf building on 3 acres plus Garden Patio. State of the art FF&E. BEST OF FOX VALLEY, 8 years! True “TURN KEY” Business... but package priced only at Real Estate Appraised Value! $1.250M DINER: 7am - 3pm! NW Suburb. Freestanding. Seats 120. Parks 40. Location established 40 years! Excellent condition. Biz, FF&E @ NEW PRICE: $195K! RESTAURANT/BAR: Near West “Nightlife” suburb. Est. 20 years. Seats 100 plus patio. Substantial volume. Video Gaming Approved. Total package includes Real Estate, Biz and income apartment @ $1.175M. Biz only @ $295K w/ great lease. PIZZERIA: Outstanding opportunity to own this renowned pizzeria...home of Chicagoland’s “Original Stuffed Pizza.” Established 1973. NW Suburb. Dining room seats 125. Plenty of parking. Full liquor license. Bonus: Video gaming! “Turn-key.” Great lease. Biz, FF&E @ $399K.
MORE LISTINGS AVAILABLE–CALL! SELLING? ALWAYS CONFIDENTIAL!
VinceF@PontarelliAssociates.com
CALL 847-778-3571 Business with Real Estate for Sale Truth - 800 and 808 W. Jefferson St. Joliet, IL PRICE REDUCED!
MEMBER: CRBA
Food Industry News® November 2018
foodindustrynews.com
WAUKEGAN
Family style. Free standing. Signalized corner. Seats: 100+. Ample parking. $40+ yrs of history. Business only: $325,000. •••••••••••••••••••••••••••••••
WAUKEGAN
Fast Food. Established. Profitable. Iconic. Main road. Business only: $325,000
John Pantelopoulos (224) 730-1953 CBS Realtors
COMMERCIAL/RESIDENTIAL BUILDING 3 Building Portfolio in 9,800 sq ft lot. 7 apartments, 4 stores. Central air in all units. Great rental income. Rogers Park, next to Metra Station. 1 unit is 1,200 sq. ft. tavern with 4:00 Lic and PPA license. Some financing available. Call Wesley at 773-671-1273
Contact Ted Aretos ted@eatz-associates.com 1-815-761-8334 www.eatz-associates.com NEW LISTINGS
Carryout/Delivery Pizzeria - Northwest Suburbs
For Lease – Prime Restaurant Space Available • Rt. 38 & Randall Rd. • $25/SF Gross/Year
• Established 26+ Years • Cash Flow $50K • Asking $94,900
• Landlord will put in Grease Trap
BBQ Pit – Western Suburbs
Strip Plaza w/ Fully Equipped Restaurant
& Exhaust System • Flexible landlord
• Asking $89K • Cash flow $64,000 • Featured on Chicago’s Best
• NW Suburbs • W/ Property • Asking $525K
Cinnabon • $69K asking price • Old Orchard Shopping Center
Italian Restaurant • Elmwood Park • $169K - Asking Price • $73,541 Cash Flow • Gaming Income • Seating for 140
Free Standing Bar – w/ Gaming & Property
• Asking $329,900 • Stone Park • Fully equipped, asset sale • No financials
Bar/Nightclub w/ Gaming North Suburbs • $200K + Cash Flow • Loyal Following • Asking $599K
RECENTLY SOLD LISTINGS TCBY - Naperville Fast Casual Re-Concept Edgewater Independent Coffee House North Suburbs Fast Casual Deli Elmhurst Independent Pizzeria Schaumburg Fast Casual Rib Concept Lake Zurich Bistro/Bar w/ Gaming Opportunity
“Creating Possibilities in the Restaurant Industry”
Ted Aretos
Eatz & Associates—Market Partner Z Real Estate Group 21660 W. Field Parkway Suite #118 Deer Park, IL 60010
Phone: (815) 761-8334 Ted@eatz-associates.com www.Eatz-Associates.com
Broker: American Realty Network Inc.
WESTERN LAKE COUNTY
Restaurant business, building and land for sale together with a detatched corner commercial building (currently leased to a catering company). Operating businesses. Do not disturb. Size (Approx.): 3,630 SF Restaurant Building on 14,397 SF Parcel + 547 SF Commercial Building on 5,159 SF Corner Parcel Lot Size Total: 20,096 SF Price: $599,000 (Real Estate + Business) 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
nov 2018 33-40 classifieds.indd 36
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
FREE RESTAURANT EQUIPMENT RESTAURANT & BANQUET HALL RT. 59 & I-88 - Naperville, IL 11,000 SF - Low Rent Media Package Available
630-585-0004
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Food Industry News® November 2018
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CHICAGOLAND’S BEST LOCATIONS FOR SALE 24 HOUR VOICEMAIL
Email—nick.dibrizzi@cbexchange.com
Only From
FOR SALE REAL ESTATE & BUSINESS OR BUSINESS ONLY
Hot Western Suburbs in DuPage County. Class “A” turn key, free standing restaurantbar-banquet plus outdoor patio. 7,000 SF bldg./seats 300+/-; 70,000 SF lot parks 140+/Owner financing/very low rent. Call for more information.
NEW: PIZZA!! PIZZA!!
Pick up & Delivery. Chicagoland Area established since 1987. 60% pick up/40% delivery. Real $$$ maker. 40 deliveries per night avg. Selling Real Estate & Business. Owner Retiring. Qualified buyers only. Must sign confidentiality agreement and have proof of funds.
NEW: AMERICAN RESTAURANT SERVING BREAKFAST-LUNCH IN LAKE COUNTY
Weekly sales $15,000 a week. Net profit $140,000 a year verifiable with three (3) year Federal Income Taxes and Profit & Loss Statement plus current appraisal in place. Hot Location—Downtown by Train Station. 4,000 SF bldg., 18,000 SF lot, Seats 140, Parks 45+/-. This Business with Real Estate qualifies for an SBA Loan with 15%-20% down. For Real Estate & Business $649,500
NEW: WESTERN SUBURBS ON MANNHEIM ROAD
Turn key, fully equipped fast food restaurant with drive-thru window. All new & shiny. 1,370 SF plus 1,200 SF lower level with high flexicore ceiling. Building 13,304 SF; lot parks 17 plus additional parking. Next to Dunkin Donuts & CVS. High density traffic. FOR LEASE/FOR SALE. Call for more information.
Free standing sports bar-pizza pub with drive thru window. 2,300 SF plus 1,000 SF lower level. Bldg on 18,700 SF lot/Great National Tenant Location. For Business & Real Estate $595,000.
Free standing restaurant-bar-patio plus video gaming on 26,000 SF lot For Sale/Lease.
NEW: DOWNTOWN RIVERSIDE BY TRAIN STATION
Established for 30 years Turn-Key Eastern European Restaurant. 1,300 SF plus Lower Level. Seats 50, Real $$$ Maker. Owner retiring. Serves beer & wine. Rent $1,500 per month. Selling Business for $69,500
LISLE - MAIN (ROUTE 53)
NEW: SW SUBURBS-147th & CICERO
Free standing sports bar-pizzeria with video gaming. National Tenant location. 5,000 SF bldg.; 30,000 SF lot. $100,000 a year net profit in video gaming. Real $$$ maker; seats 300 indoor & outdoor. Separate carry out & delivery pizza business. DJ & live music. For Business & Real Estate: $895,000.
NATIONAL TENANT LOCATION For Lease Only. Free standing 2,520 SF plus 1,000 SF lower level. Second generation restaurant. Lot size 22,850 SF. One door south SEC corner stoplight intersection of Main Street (Rte 53) and Maple Ave. NNN Lease $25 per SF; Real Estate taxes $5.60 per SF
NEW: OAK PARK DOWNTOWN
4,000 SF turn key pizzeriarestaurant plus full basement Established for 40 years. For business, fixtures & equipment $199,500
MEMBER: CRBA
NEW: SW SUBURBS-103rd & KEDZIE
NEW: SW SUBURBS–PALOS HILLS ON ROBERTS ROAD
SUCCESSFUL AMERICAN STYLE PANCAKE HOUSE Price Reduction. Owners very sick Must Sell! Four Star Rating from all critics. Serving breakfast & lunch. $25,000 per week in sales. Highly confidential—Call for more details.
WESTERN SUBURBS - WEST CHICAGO
On Route 59.1,000 SF turn-key fast food restaurant & bakery ready for any concept. Located in very busy shopping center on the end cap. More than 33,000 cars per day. Lease at $14 per SF NNN.
Nick Di Brizzi 888-317-7721
We have bank owned foreclosures; commercial and residential. For more Confidential Listings, Call Today! 1-888-317-7721. Se Habla Español.
REALPOUL REALTY “Commerce With Morality™”
2731 W. Touhy Ave. Chicago, Illinois 60645
THINKING OF BUYING OR SELLING? Please Call (773) 743-2100 or Email peterjp@realpoul.com
Peter J. Poulopoulos, MBA Managing Real Estate Broker Licensed in: Illinois, Indiana, Wisconsin
AN ATTRACTIVE LIST OF BUSINESS OPPORTUNITIES BAR/TAVERN W/ HOME PROPERTY BAR-RESTAURANT BREAKFAST LUNCH BREAKFAST LUNCH FAST FOOD FAST FOOD FAST FOOD FAST FOOD LAND:
FS 1.5 Acres, Bar-Tavern w/Apt above + 3-bed House / Business only $89,000 $735,000 Bar - Fantastic - 4 AM License- Sales are: liquor 80%; food 20% $195,000 Breakfast Lunch only - Corner - Able Parking - Owner Retires $165,000 Breakfast Lunch Only - Free Standing - Huge Industrial and Residential Base $249,000 Fast Food 2,000 sq. ft. - Corner - Incredible Opportunity – Priced Right $69,000 Well Known, Long Established, Popular Destination, Great Opportunity $120,000 Fast Food: Profitable, Priced Right, Low Rent, Great Potential! $140,000 Fast Food, Frees Standing, Profitable, Same Owner Over 17 Years $295,000 7.5 Acres Zoned C2, Unbelievable offering! $1,595,000 Extend to Stop Light at Extra $’s MIXED USE Investment Opportunity – Cap Rate ~10%! : 1 Store and 3 Apartments $899,000 PIZZERIA Pizza Business Serving the NW Suburbs for Over 25 years! $129,000 RESTAURANT Free Standing Family 185-Seat Restaurant, 5,500 sq. ft. W/Property $795,000 RESTAURANT BAR Free Standing – Restaurant Bar - Video Games Bring in Many $’s! $295,000 RESTAURANT BAR Restaurant with Property of 2 Acres -Spectacular offering! - Video Poker $1,395,000 RESTAURANT BAR Restaurant Bar on 2 Acres – Profitable – Well Known –Video Poker $1,495,000 SPORTS BAR & 18K STRIP MALL Profitable Sports Bar in 18,000 Sq. Ft. Strip Mall (Business & Property!!!) $993,000
Call us at (773) 743-2100 for: 1) Property Management, 2) FREE Market Evaluation of your business, 3) FREE FARMERSTM insurance quote, 4) Story of your business in Estiator magazine MEMBER: CRBA
nov 2018 33-40 classifieds.indd 37
BUSINESS OPPORTUNITIES • THINKING OF BUYING OR SELLING? CALL JOHN MOAURO! CATERING BUSINESS FOR SALE
Community favorite. Many years in business with base established. Limited hours. Very profitable. Easy takeover. Sellers will train. Call for details.
LONG ESTABLISHED SPORTS BAR/PUB In full operation with gaming. Approx. 2,5003,000 sq. ft. w/ parking. Located in SW suburbs. Additional rental income from retail space & apartment. Adjacent to bar. Priced to sell. Call for details.
NEW ON MARKET
Restaurant facility. Free Standing Bldg. with parking; approx 4,500 + sq. ft. Ideal for any concept. Fully equipped. Currently Italian restaurant with pizza. Complete package $894,900
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.
WAFFLE HOUSE Free standing SW Suburban location. 6,500 sq. ft. Seats approx. 250. Parks 130. Favorable lease terms! Call for details!
FAMILY RESTAURANT
HIGH VOLUME PIZZERIA TAKEOUT Established over 50 years. Limited hours. Includes real estate. Priced to sell quickly. Recently reduced. Call for details.
SUBURBAN LOCATION Family restaurant available. Established over 40 years. Approx. 4,500 sq. ft. Freestanding building, plenty of parking, seats 150 plus. Plenty of parking. High volume sales. Reasonable lease. Business only. Asking $399K.
FREE STANDING
Fast food w/ drive thru. Business & property with additional basement. Approx 2,700 sq. ft. Seats 60. 2 full kitchens. High volume, near busy intersection. Asking mid $900Ks.
AMBASSADOR
9999 West 143rd Street Orland Park, IL 60462
Free standing 5000 sq. ft. + facility, full service rest. seating for Broker/Appraiser 240, parks 400, Est. for approx Always Confidential 40 yrs. complete pkg. prop & 361-1150 bus. Ideal for any concept. High (708) Email: jmoauro@aol.com traffic area. Asking $1.489M Web: www.johngmoauro.com MEMBER: CRBA 10/11/18 10:45 AM
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FOR SALE
6,000 sq. ft. 4 Unit Retail Center in Hickory Hills located on busy street.
$625,000
For more information call George
(847) 456-4424
Fast Food Business
-- FOR SALE --
Over 1,300 sq. ft. restaurant located on a corner lot near truck stop in Gary, Indiana. Plenty of parking. Includes kitchen equipment, furniture, fixtures and building with lot. Will train new owner. Call Dino: 219-595-2005
Active and Popular Sports Bar and 24 Hour Café
with hard-to-get 2 AM PPA Entertainment License ( 4 AM on Sat.) Building not for sale. Approx 3,000 sq. ft. inside (occupancy 133) plus full basement storage below. Private, enclosed beer garden, outside area approx. 2,000 sq. ft. Includes all equipment, fixtures and supplies. Includes sound system for live music performers. Owner will train. Clean and profitable. 10 years remaining on lease. Turn-key operation and suitable for any food/sports format. Owner retiring due to declining health. Asking $249,000 or Best Offer. 24 hr. notice to show. Call Gale Fabisch at 847-606-6309.
Long Established, South Suburban, Fine Dining Restaurant
In Full Operation. Premier dining. Seats approximately 150. Private banquet room. Separate bar area. Great parking, great leasing terms. Continue with current theme or make it your own. Price just reduced to $220,000. Call: 630-347-5318
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Food Industry News® November 2018
SWEET ANGELINE’S Bakery & Gourmet Café
Located in downtown, historic Richmond, IL this offering includes business, fixtures & building plus sign & name in one sweet package. Meticulously clean with all electric kitchen, newer roof, siding, windows, boiler, a/c & electrical. W/D, 3 Refrigerators, 3 Freezers & paver patio with fountain & fire pit seats up to 30. Furniture and equipment included & seats 18+ using large office for additional seating. Charming turn of the century building totally renovated in 2010. $317,500 – Results Realty USA – Call for Details. Donna Crivello 847-989-9936•Barbara Goodnough 262-749-0117
Moving to the Valley of the Sun? I’m from Chicago and have over 45 yrs experience in all facets in real estate
Scottsdale / Phoenix Area 8388 East Hartford Suite 100 REALTOR® Scottsdale, AZ 85255
MICHAEL YERGIN 312.952.5683 O: 602.230.7600 E: dryergin@aol.com www.homesmart.com
Moving to the Valley of the Sun? I’m from Chicago and have over 45 yrs experience in all facets in real 2” x 2”estate ...................
FOOD INDUSTRY NEWS CLASSIFIED RATES
$50 4” x 2” ................. $100 6” x 2” ................. $150 4” x 4” ................. $200 4” x 5” ................. $250 4” x 6” ................. $297 4” x 8” ................. $397 4” x 10” ............... $497 10” x 6” ........ $662 FULL PAGE .... call
ALL MAJOR CREDIT CARDS ACCEPTED. CALL PAULA: 847-699-3300
FOR SALE
BOWLING CENTER AND SPORTS BAR
Northern Illinois Business & Property 40,000 SQ FT building on 1.67 Acres 24 Lanes, Huge Sports Bar & Banquet Hall Bowling Leagues 7 Days A Week – 800 Bowlers Pool Leagues 4 Days A Week Poker Machines & 3 Apartments, By Owner:
Call 847-613-5020
10/11/18 10:45 AM
Food Industry News® November 2018
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First-Ever Chef To Take Home Both Hamburger Hop Titles The 2018 Hamburger Hop, presented by Buckhead Meat Chicago and Blue Moon Brewing Co., kicked off the eleventh annual Bon Appétit presents Chicago Gourmet and after careful deliberation by the panel of celebrity judges, Chef Tony Priolo of Maillard Tavern was named the judges’ Buckhead Meat Chicago Hamburger Hop Award winner. His irresistible burger creation, The City Slicker, featured 1946 Buckhead Beef, with Black Truffle Pesto, Foie Gras Mayo, Seared Foie Gras, and Crispy Prosciutto Di Parma on a Turano Premium Potato Bun. Burgers were judged on a range of characteristics, including flavor, creativity and presentation. In an exciting twist, making Hamburger Hop history, Priolo also earned the People’s Choice Award making him the first chef to take home both titles! More than 1,000 guests used Blue Moon Brewing Company bottle caps to cast their votes at each station. Chef Priolo was awarded two coolers filled with Buckhead meat and seafood and two magnums of fine wine from Josh Cellars. And, of course, bragging rights for a year. Hamburger Hop is presented by Buckhead Meat Chicago and Blue Moon Brewing Co. Additional sponsors include Turano Baking Co., Josh Cellars, American Express, Cazadores, Dewar’s, Choose Chicago, American Airlines, Bon Appétit, Southern Glazer’s Wine & Spirits and the Illinois Restaurant Association. The event benefits the Illinois Restaurant Association Educational Foundation.
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The Illinois Food Retailers Association, Grocery Merchandising Association and Food Industry News awarded their 2018 Community Service Award to Mark Braun. Mark has worked as a board member of Triton College’s Community Steering Committee, Selective Service for 15 years and a 20 year trustee of the Eisenhower Public Library District of Harwood Heights and Norridge, IL; he continues to serve as President of their board. The award states that his “volunteerism has contributed significantly to the academic growth of many individuals and a grateful industry salutes (him).” The Eisenhower became a corridor of growth following the library’s inception, welcoming Mariano’s, Buona Beef, Portillo’s, Starbuck’s and expanded retail. Mark resides in Norridge, Illinois; he has worked as Associate Publisher of Food Industry News since 1999.
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Hofbräuhaus Chicago Makes Holiday Gatherings Ausgezeichnet!
Hofbräuhaus Chicago celebrates everything Bavarian with live music from authentic “oompah” bands direct from Germany and Austria, live performances by several Hofbräuhaus Chicago authentic dance and singing brought the “oompah” of Oktoberfest back to the Chicago area with its sixth annual Oktoberfest celebration. Guests enjoyed a plethora of festivities including authentic nightly Bavarian entertainment, freshly brewed “Oktoberfestbier” inspired by the original Hofbräuhaus in Munich, food specials served by Dirndl-clad waitresses, a brilliant 40-piece German Bugle band, and very affordable, delicious dishes from the fresh-baked pretzels to schnitzel that is the best between here and Europe. At right: Mike Gordon, President of the Chicago Wolves tapped the keg, along with mascot, cheering children waving flags and a houseful of Wolves fans.
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troupes. Hofbräuhaus Chicago is located at 5500 Park Place in Rosemont’s Parkway Bank Park. Valet parking is available, and free parking is available in the nearby parking garage (with validation). Their gift shop carries apparel, steins and of course, some of the world’s best beer. For reservations call (847) 671-BREW (2739) or hbchicago.com. –MB
Food Industry News® November 2018
CHEF PROFILE
Joshua Cunningham KANU, Peak 47 7 Whiteface Inn Lane Lake Placid, Nebraska Birthplace: Racine, Wisconsin Current Position: Executive Chef First Foodservice Job: Prep Cook, Carmella’s Café, New Hartford NY Favorite Food: My favorite food of all times is buttermilk fried chicken, but it has to be fried in a cast iron pan. Awards/Honors: My greatest honor is to have succeeded in this industry for 24 years now. Memorable Customers: There have been so many memorable customers, throughout the years. One of the highlights for me was cooking for Jimmy Fallon, he was extremely gracious and funny. Worst Part of Job: The worst part of working in the hospitality industry, for me, is working on the holidays. Most Humorous Kitchen Mishap: I cannot tell you how many times in the past 24 years, I have ended up wearing a myriad of sauces. Sometimes it was other people’s fault, sometimes my fault. Either way, it’s always pretty hilarious. Favorite Food to prepare: My favorite food to prepare is fresh pasta. It is a simple list of ingredients: egg flour, olive oil and salt. Easy to mess up, but when done correctly, it is out of this world. What part of the job gives the most pleasure: The most pleasurable part of the job for me is having a perfect service. Nothing beats the feeling I get when everyone and everything syncs together to produce a flawless service. If you couldn’t be a chef, what would you be and why: I was actually, at one point in my career, looking into returning to college for computer programming. It has always been something that has piqued my interest. Best advice you ever got was: Use high-quality ingredients, and let them speak for themselves. Where do you like to vacation: Block Island, Rhode Island. It is a beautiful North Atlantic island getaway, just off the coast. A place where one can always find great food, libations and beaches. What do you enjoy most about FIN: Reading about the latest food trends. Other than family, who was your greatest culinary influence?: A chef I worked with in Maryland, many years ago, Mark McCuirles. He mentored me and opened up my mind to a whole new level of cooking.
10/11/18 10:45 AM
Food Industry News® November 2018
Baker’s Quality Offers Custom Specialties
At Baker’s Quality they specialize in small batch, custom products with a homemade feel. Their knowledgeable development team has the experience to produce your recipe or create a unique recipe that you can make your own. Who can they help? ■ Multi-unit restaurateurs who need consistency across all locations. ■ Single units who don’t have the time or equipment to make their own dough. ■ Distributors looking for their own, unique, private label product. ■ Schools or hospitals with specific dietary requirements. What do they do? Recipe Duplication, Recipe Creation, Private Labeling, Custom Sizes. What are their requirements? 1000 lbs. minimum order (mixed sizes) for the custom recipes. To view their custom, quality products online, visit http:// www.bakersqualitypizzacrusts.com/product-
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Del Frisco’s Sold Sullivan’s Steakhouse to Macaroni Grill Del Frisco’s Restaurant Group has agreed to sell its struggling Sullivan’s Steakhouse brand to Romano’s Macaroni Grill for $32 million. The sale gives Macaroni Grill a chain that operates 14 locations in 12 states. The deal continues a period in which restaurant chains are trading hands among brand collectors. Del Frisco’s has been working to sell Sullivan’s since March and earlier this year purchased Barteca Restaurant Group, the owner of Barcelona Wine Bar and Bartaco.
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Chicago Chefs Raise Money for People with Developmental Disabilities The Doors Open Dishes project in Chicago connects people with developmental disabilities with chefs who craft dishes based on their specific tastes. At Cindy’s in the Chicago Athletic Association, a portion of proceeds from a chicken Milanese dish inspired by a participant’s favorite flavors goes to Gateway to Learning, a program helping adults with developmental disabilities. – Adapted from The Chicago Tribune
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Food Industry News® November 2018
foodindustrynews.com
Chicago Gourmet 2018
PRINCI Continued from page 1
The layout is a first for a Princi location, with a long wrap-around counter that makes food and beverages the focal point, with Princi’s signature bread wall right at the center. Just back from Italy for the opening of the new Starbucks Reserve Roastery in Milan, Giray is looking ahead to the opening of the Chicago Reserve Roastery in 2019. “Spending time with Rocco in Milan, I got to see the city through his eyes. His genuine passion, his spirit,” he said. “Now we have the opportunity to bring that spirit of Milan to Chicago in an intimate way, while setting the stage for what comes next.” On the menu are more than 70 items from founder Rocco Princi’s repertoire, honed over 30 years in his eponymous bakeries in Milan and London. There are more than 50 ingredients imported from Italy (like tomato sauce from Campania and prosciutto from Parma) along with dozens of types of locally sourced produce. Items are prepared fresh daily by a team of masterful
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bakers, and commessas, starting at breakfast with cornetti topped with almonds or piped with raspberry jam, baked eggs in a spicy tomato sauce and steel-cut oats with Italian marmalade. At lunchtime, the menu offers soups, salads, focaccia sandwiches, pizza al taglio and hot entrees. Afternoons expand to a wider selection of Italian cakes and tarts, like Princina (made from a chocolate shortbread crust, filled with ganache and dusted with cocoa powder). Starbucks Reserve Princi™ Blend is the signature coffee offering, along with handcrafted espresso beverages made on a manual espresso machine. “It will be a new concept for the customers of Chicago,” Giray said. “It’s not just a bakery for the morning. You can come here for breakfast, espresso, lunch, or an evening aperitivo—which showcases a curated selection of Italian wines, cocktails and digestivi. We are bringing the essence of the Italian bakery and café to life, focused on freshness, the culinary experience, and an abundance of menu items.”
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Food Industry News® November 2018
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TRAVEL With Valerie Miller DESTINATION: GAYLORD HOTELS Part of the Marriott portfolio of Brands
FLORIDA, MARYLAND, NASHVILE, TEXAS CELEBRATE THE HOLIDAYS AT GAYLORD HOTELS Every year from mid-November through early January, each Gaylord Hotels resort offer excitement for all ages with over- the top holiday celebrations featuring millions of holiday lights, breathtaking indoor gardens and waterfalls accented with towering Christmas fantastic decorations, live entertainment, and one of-akind- attractions Hand carved by Master Ice Artisans from Harbin, China the brand’s signature event. ICE! is an interactive frozen fantasy world which is kept at a chilling nine degrees. Master Ice Artisans travel to each resort from Harbin, China to provide brilliant colored panoramas of hand carved ice sculptures and ice slides for visitors to enjoy. This year presented by DEI, ICE! will feature A Charlie Brown Christmas by Charles Schulz at Gaylord National; Dr. Seuss’ How the Grinch Stole Christmas at Gaylord Opryland; A Christmas Story at Gaylord Palms; and Rudolph the Red-Nosed Reindeer at Gaylord Texan. By the Numbers Across Gaylord Hotels’ four resorts there are: n 8,114 total guest rooms n 7.2 million holiday lights that would stretch 262 miles, if strung end-to-end n 101.360 feet or garland n 27,000+ poinsettia plants Over 2 million pounds of real snow on snow tubing hills 9.6 million pounds of ice used to carve the Ice! attraction Additional entertainment and events throughout the resorts range from visits and photos with Santa, holiday kids’ trains and character breakfasts to adventurous attractions like snow tubing, ice skating, scavenger hunts and enchanting live shows including Cirque Dreams Holidaze by popular demand at Nashville’s Grand Ole Opry House and Dreams Unwrapped inside Gaylord Palms’ sprawling atrium. Whichever property you choose is a destination unto itself with diverse restaurants, spas, pools and water attractions, shopping and more, all under one roof. For those that don’t want to venture out of the resort, well you don’t have to here. The brands Hallmark is “Everything Under One Roof”. The full lineup of events can be found at each location; Gaylord Palms, Kissimmee, Florida- Gaylord National Resort, National Harbor, Maryland , Gaylord Opryland, Nashville, Tennesse- Gaylord Texan, Grapevine, Texas. For more info visit –christmas@ gaylordhotels.com
Barefoot Contessa: Cook Like a Pro Returns for a Third Season Ina Garten, the Barefoot Contessa, returns for a third season of Barefoot Contessa: Cook Like a Pro this fall on Food Network. Hosted by Ina from her home in East Hampton, NY, the new season includes cameo appearances by a roster of legendary chefs and special guests. In this all-new season of Cook Like a Pro, Ina shares brand-new recipes along with a collection of tips and tricks that will help viewers cook with confidence no matter their level of experience. She welcomes several special guests, including Jennifer Garner and Nigella Lawson for a Thanksgiving celebration in primetime on Saturday, November 17th at 8pm, as well as Emily Blunt, LinManuel Miranda, Rob Marshall, and John DeLuca for a British-style lunch on Sunday, December 9th at 12:30pm. “Ina’s passion for making delicious food with good, simple ingredients to share with friends and family is at the heart of Cook Like a Pro,” said Courtney White, General Manager and Executive Vice President, Programming, Food Network and HGTV. “She has a unique way of making our audience feel like they are right beside her, whether it’s in the kitchen or sharing a meal with her fantastic friends.” – Adapted from Food Network
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Food Industry News® November 2018
Industry-Wide Foodservice and Retail Show 2018
Scapegrace Small Batch Dry Gin From the bottom of the world comes a gin that’s turning tradition upside down. Scapegrace started with two guys from New Zealand who didn’t know each other—until one married the others sister, and then they did. They spent a year sitting in bars and lounges, discussing how they always wanted to make their own gin. This is how two brothers-in-law created a gin that won gold in London and San Francisco. The brand takes a modern approach to a traditional category. Scapegrace is the 18th Century word for Rogue. The flavor is classically citrus and has a velvet profile. The most dominant botanicals are lemon and orange peel. Distilled in a 19th century John Dore copper pot whiskey still, it’s made using some of the purest water sourced in the world—glacial waters from the Southern Alps, New Zealand, which gives it a super smooth finish. Scapegrace comes in two profiles—Classic and Gold— the difference being Gold has the inclusion of a lucky 13th botanical, dried tangerine. This allows another layer of citrus freedom to push the boundaries with cocktail creation and diversity. For more information, visit scapegracegin.com
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Smithfield Foods Employees Rally Together to Support Feeding America Smithfield Foods, Inc. is pleased to announce the success of its employees’ collection efforts during Hunger Action Month™, a time when people across the country stand together with Feeding America® and its nationwide network of food banks to fight hunger. This month, Smithfield employees collected more than 45,000 pounds of non-perishable goods for donation, surpassing last year’s total of 15,000 pounds by 30,000 pounds. For ten years, Feeding America has organized Hunger Action Month to mobilize and encourage the public to take action against hunger in the United States, where one in eight Americans face hunger. In addition to food collection and volunteer opportunities, Smithfield participates in this hunger initiative by engaging its employees and sharing information about hunger relief with its locations across America. In addition to employee efforts during Hunger Action Month, Smithfield donated more than 230,000 pounds of protein to food banks this September through the company’s signature hunger-relief initiative, Helping Hungry Homes®, including 120,000 pounds to Second Harvest Food Bank of Fayetteville and the Food Bank of Central and Eastern North Carolina to assist in recovery efforts following Hurricane Florence. To learn more about Helping Hungry Homes® or for a list of upcoming donation events, please visit HelpingHungryHomes.com.
10/12/18 1:19 PM
Food Industry News® November 2018
Study Identifies Growth in Veg-Centric Menu Trends
According to Culinary Visions® research, consumers’ love affair with piling vegetables and fruits on their plates continues to gain momentum. A recent study shows consumer preferences are pushing produce to the center of the plate on menus. The vegcentric food trend is driven by consumers’ desire for healthier foods and the belief that producecentric meals are better for them. Veg-centric cuisine is not the same as vegetarian or vegan food. The Culinary Visions study of 1,500 consumers found 88% of those surveyed want to get more fruits in their diets and 87% say they want to eat more vegetables. More produce on the plate doesn’t mean that consumers are ready to forgo meat: 82% of consumers surveyed say they love meat. Chefs and restaurateurs often have a personal connection with their customers that creates a unique bond. 86% of consumers say they trust their favorite restaurant to follow ethical practices. Foodservice professionals also have a unique opportunity to educate their customers who want to be informed and in the know. 76% of the consumers in this survey say that they want to know as much as possible about the food that they are eating. To purchase a complete copy of the report contact info@culinaryvisions.org
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Hershey to Pay $420M for Pirate Brands
Hershey will buy Pirate Brands from B&G Foods for $420 million, bringing products such as Pirate’s Booty and Smart Puffs into Hershey’s snack category. “We expect the full Pirate Brands portfolio to be a great fit for Hershey’s growing Amplify business, which is targeted toward consumers who are looking for greattasting snacks without compromise,” said Hershey Chief Growth Officer Mary Beth West. – Adapted from SmartBrief
When you look like your passport photo, it’s time to go home. — Erma Bombeck
ALDI Continues Growth with National Instacart Rollout
ALDI announced a national partnership with Instacart, bringing online grocery delivery to ALDI stores across the nation. After a successful pilot program, online ordering of ALDI products via Instacart, the North American leader in online groceries, will be available across 35 states in 5,000 new ZIP codes by Thanksgiving. The national rollout covers 75 major markets, including San Diego, New York City, Miami, Raleigh and Minneapolis. “ALDI is a pioneer and a leader in creating a shopping experience that works with people’s busy lives,” said Jason Hart, CEO of ALDI U.S. “Our partnership with Instacart and the expansion of our e-commerce options are more ways we are meeting the growing needs of today’s shopper, who wants high-quality food at unbeatable prices.” ALDI is growing rapidly, investing more than $5.3 billion to remodel and expand its store count to 2,500 by the end of 2022. In August, the retailer announced it would expand its selection of fresh, organic and easy-to-prepare options by 40 percent. As one of the fastest-growing retailers in the U.S., ALDI will continue to explore bringing its convenience, quality and value to even more communities with online delivery and pickup.
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Food Industry News® November 2018
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Morgan Truck Bodies, the leader and durable high-quality truck bodies for food industry suppliers recently held a golf outing at the Ruffled Feathers Golf Club in Lemont Illinois. Sponsors of the event included Isuzu Trucks/Mitsubishi, Thermo King and others.
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I was thirty-two when I started cooking; up until then I just ate. — Julia Child
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Food Industry News® November 2018
Photo credit: Christina Slaton
Crab Cellar: Chicago’s Only Unlimited Alaskan King Crab & Prime Burger Restaurant is Open FiveNights a Week
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Hamburger Hop 2018
Due to the success of Oyster Bah’s Thursday night unlimited Alaskan King Crab and Burger Night, the team behind Lincoln Park’s freshest seafood spot is excited to introduce Crab Cellar opened Wednesday, October 10. Crab Cellar is Chicago’s only unlimited Alaskan King Crab & Prime Burger experience which is located down the stairs at 1962 N. Halsted in Lincoln Park. Crab Cellar will open for dinner five nights a week from Wednesday – Sunday. The Partner who oversees Crab Cellar Is Bill Nevruz. For just $59.95 plus tax (gratuity not included), guests can enjoy the highest quality Alaskan King Crab and Prime Burgers with 8 oz Slagel Farms Beef, roquefort, crispy onions, and dijonnaise until you say, “when!” Guests will also have the option to add on unlimited lobster for a market price as well as rotating specials like fried chicken. Add on your choice of sides like Mac & Cheese, Boardwalk Fries, Jalapeño Hush Puppies and more. Once you order up your favorite side they are bottomless for the rest of the night. Wash it all down with bottomless seasonal Slushies like the Cape Cod with vodka, cucumber mint syrup, homemade cranberry juice and lemon and frosted 18 oz. Schooners of craft beer. Crab Cellar is located at 1962 N. Halsted and is open for dinner only five-nights a week (Wednesday - Sunday). Reservations are recommended.
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The importance of giving customers
WHAT THEY WANT, not just what you have.
WHAT if you can’t get something exactly the way you want? Then you turn to Ken’s. We offer a variety of packaging options from portion-control cups and pouches to help save time and labor, all the way up to 200-gallon bulk packages. And of course, the more
No one’s more responsive to your needs than Ken’s.
traditional one gallon container. If you don’t see a packaging option that fits your needs, tell Ken’s — and we’ll try to find a way to give it to you. 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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