Food Industry News October 2014 Web Edition

FOOD INDUSTRY NEWS

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OcTObER 2014

FOOD

INDUSTRY NEWS Trust Our Advertisers For Quality, Value and Service

fouNded 1982

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oCtober 2014

NatioNal News ........................................10 Nuggets.................................................13 travel: reNo/lake tahoe ...........................14 Chef profile: eriC leviNe ..........................15 arouNd ChiCago: taCo village ...................16 diNiNg with Ms. x ....................................18 loCal News ............................................22 seCrets of buildiNg a better bar ...............27 Cary Miller ...........................................32 Chef profile: Chris MaCChia .....................35 direCtory ..............................................41 Classifieds ............................................43

october events

illinois food retailers annual Conference and expo october 8-9 The 89th Annual Conference & Expo. Two full days of activities include: informative and timely educational programs, a fun filled day on the golf course to help benefit the Education Foundation, the Expo floor showcasing the latest products, services and trends and the statewide bagging championship! the Chicago Culinary Museum and Chef’s hall of fame presents the 2014 Culinary experience October 16th, 2014, 5:30 pm. Fundraising event to benefit the Culinary Museum and Chefs Hall of Fame.

Honoring the following 2014 Chefs Hall of Fame Inductees: Chef Stephanie Izard; Chef Gail Gand; Chef Michael Kornick; and Larry Levy. Top area restaurants cook up their best. Cocktails, DJ entertainment, and Silent Auction.

12th annual taste of the randolph fulton Market 2 pm, Wednesday October 29th, Venue One, 1034 W. Randolph Street shmoozefest Thursday, October 23rd; See pages 2 and 3 for details

bar takito amazes in the west loop Bar Takito, 201 N. Morgan in Chicago’s West Loop, carries the flavors, style and inspiration of Mexico, Central and South America while using local, fresh ingredients, showcasing innovative design, decor, and outstanding menu options, and all at a moderate price.

Designed by D+K Architects and Interior in conjunction with designer Alex Alcott, the space houses about 130 to 160 people. The room includes an old skylight, long-cement bar, handcrafted maple benches, distressed cedar wood tattered with ebony stains, street art by local Chicago graffiti artists, and custom antique-style lighting. Continued on page 26

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FOOD

INDUSTRY NEWS Welcomes Back

Shmoozef Networking & Educational Special Event For Industry Professionals Thursday October 23, 2014 • 5 to 8:30 pm Drink Nightclub, 871 E. Algonquin Rd,

Schaumburg, IL

Food • Cash Bar • Free Raffle Prizes

What Is Shmoozefest?

1. An opportunity to talk, connect and “Shmooze” with your friends in the industry

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2. An opportunity to see what’s new, taste new products and meet new suppliers 2. An opportunity to win great free prizes!

4. A great way to further your career by seeing and being seen

9/15/14 12:21 PM

TITLE SPONSOR

efest

Discover What You Need To Do to Avoid “ObamaCare” Fines

The next Food Industry News reader networking and educational “Shmoozefest” will be held on Thursday October 23rd, 2014.

This special event is in conjunction with the Illinois Restaurant Association, and will offer attendees an opportunity to learn from, and ask questions of, ACA Healthcare Reform

experts from The Horton Group and United Healthcare: n How to assure your business complies with the Affordable Care Act and variable hour employee benefit tracking requirements. n How to to identify and avoid potential fines and penalties under ACA. n Ways you may be eligible to save your

company money on healthcare coverage. n What your options are if you are a business with 50 or fewer employees. n What you need to know if you have 50 employees. n How to take advantage of special insurance discounts and savings for the restaurant, hospitality, and supply industry.

No RSVP Needed Just Show Up! CoSponsorship Still Available. For Information, Call Cary Miller, (847) 699-3300 *Business Card Required For Attendance

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9/22/14 2:50 PM

Food Industry News® October 2014

Page 4

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Fire and life safety systems have come a long way, and now consist of an adept mix of detectors and detection mechanisms integrated to safeguard life and property. Because data, computer, inventory and telecommunications drive our businesses, higher levels of protection are necessary. Highsensitivity FIREALERT fire detectors offer very early warning fire detection for offices, manufacturing, strip malls and at a great price. From Keyth Technologies

Slow Growth for Frozen Treats An increase in the number of frozen treat offerings may be the reason that ice cream sales grew just 9% between 2008 and 2013 to $11.2 billion, and the category saw a 1.1% rise in both dollar and unit sales for the 52 weeks ending May 18, according to Mintel and Information Resources. Nestle’s Haagen Dazs saw the largest increase during that period among the segment’s top 10 producers, adding Food Industry 10.4% in dollar sales and News 11.5% in unit sales, while Valerie Miller some brands including President and Publisher Unilever’s Breyers posted Cary Miller Advertising declines. – Source: Dairyfoods.com

Food Manufacturers May Change Products Due to Labels Many of the FDA’s proposed changes to the Nutrition Facts and Supplement Facts labels—affecting portion sizes, daily values, fiber and how sugars are listed—may prompt food manufacturers to reformulate products, says registered dietitian Elizabeth Braithwaite of ESHA Research.

– Adapted from smartblogs.com

Knowledge speaks, but wisdom listens.

— Jimi Hendrix

Vice President Features Editor Terry Minnich, Editor Paula Mueller Classifieds/Office Management Nick Panos, Corporate Counsel Mark Braun, Associate Publisher ––––– James Contis 1927-2013

Food Industry News Issue 10, October 2014 (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; Fax (847) 699-3307, 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 © 2014 Foodservice Publishing Co., Inc.

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Food Industry News® October 2014

Page 6

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McDonald’s Cabinet for Dry Aging Meat LPS introduces the FC50 Coffee Sells Model Dry Aging Meat Cabiat Retailers net, which boasts a stainless

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McDonald’s plans to start selling its packaged coffee at supermarkets nationally by early next year, a move intended to help raise the profile of the coffee sold at its U.S. restaurants. The world’s biggest hamburger chain has made a deal with Kraft Foods to manufacture and distribute the bags of McCafe ground and whole bean coffee, as well as single-cup pods that can be used in at-home coffee machines. Other chains, such as Starbucks and Dunkin’ Donuts, already sell branded packaged coffee at retailers. – AP

You must expect great things of yourself before you can do them.

— Michael Jordan

steel cabinet structure with a glass door and adjustable feet. Control the heating, cooling, humidification, and more from the touchscreen electronic panel, which monitors the meat’s temperature, humidity and ventilation.

Other features include four stainless steel meat racks, automatic defrost, an electronic humidifier, longlasting electricity saving LED lighting, an automatic internal control light switch, a probe to detect the temperature and percentage of moisture and USB plug for downloading all data on PC. Optional features include a needle probe for detection of temperature inside the product and insertion probe for PH measurement. See their ad on page 19

Restaurants’ Role in Revival for Motor City Restaurants are playing a key role in Detroit’s post-bankruptcy revival, with new concepts and established eateries catering to a growing demand for an urban lifestyle. “We’ve been here when it wasn’t so exciting to be downtown, but now there is buzz about having a business in downtown Detroit,” said Andiamo Restaurant Group owner Joe Vicari.

– Adapted from FSR online

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Food Industry News® October 2014

Page 8

$ 2000 Panetti Chef’s Challenge

CHEFS, create a recipe using Panetti, Panettini or Bocaditos. Top 5 to be selected at the grand finale January 19th 2015 for a cook-off. First place takes home $ 2000 and a donation in his name to his favorite food charity. Culinary Students take $ 350.

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PepsiCo’s ‘Recycle For Nature’ Program PepsiCo is teaming with the Nature Conservancy to distribute recycling bins to stores across the country as part of a five-year partnership called “Recycle for Nature.” The project aims to raise the beverage container recycling rate in the U.S., which is currently at 42%, according to the American Beverage Association.

Looking for Financial Stability and Increased Cash Flow?

Imagine running a business where sales always go up, income is steadily increasing and you are always able to predict and react to economic cycles. In reality, things change, financial performance seldom goes in a straight line and your banker either changes his mind or his institution. However, the Small Business Administration (SBA) has programs available through participating lenders that can provide stability in this ever-changing market.

SBA loans allow you to finance real estate for terms up to 25 years and equipment can be financed for as long as 15 years, providing a significant increase in your cash flow.

These programs allow the option of having long term debt without the need to renegotiate every three or five years, while providing lower payments than traditional financing.

SBA programs are ideal for real estate and business acquisitions, refinancing or expansion, construction loans, machinery & equipment acquisitions and franchise financing.

When pursuing financing through the SBA, you should know your personal credit score, have your plans well thought out, be prepared with historical financial statements and tax returns and be ready for questions.

Ridgestone Bank specializes in SBA lending, is the number one SBA lender in Illinois and the number one SBA lender in Wisconsin in its asset size. Their bankers are experienced in the food industry, and approach each relationship with flexibility and an entrepreneurial spirit -- resulting in creative financial solutions for their customers. See Ridgestone’s ad on page 10.

You’ve go to get to the stage in life where going for it is more important than winning or losing.

— Arthur Ashe

– Adapted from environmentalleader.com

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Read us online: www.foodindustrynews.com

Food Industry News® October 2014

National News

Whenever You’re Testing, a Few Words of Caution Whenever you are doing something out of the ordinary—such as a test— be sure, absolutely sure, that you have told the store personnel everything about What you are doing. Be sure they understand testing and that you want a real result. You do not want them to participate in some way to increase sales just to increase sales. They should understand that the effort should be consistent with other stores.

This isn’t a sales contest. It is a survey of customer responses, with equal effort presented by each store. Now,

how to evaluate the results. This is not a formula. This is experience. Once you have established your test stores, you need to watch them and watch their performance under various circumstances.

Some stores perform better in “sale” conditions than others. Often this is a surprise. The elite suburb will often generate more off-price sales than a downtown store or a blue-collar store.

Once you have a handle on this, you can project what the tests mean in terms of promoting a product as well as general day-to-day sales.

It takes time, recorded facts and dayto-day monitoring of sales.

58% of Americans say they no longer need a TV. –Motley Fool

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The U.S. boasts more than 49,000 hamburger restaurants, or about 1.6 for every 10,000 people, according to a report from CHD Expert. Burger restaurants, which comprise 7.4% of all eateries nationwide, bring in about $73 billion annually, an average of about $1.5 million per unit. - Burgerbusiness.com; Estaitor Natural Grocers by Vitamin Cottage will increase the number of locations by 20% into the coming year, including 15 new stores this year and 18 in fiscal 2015. - Supermarket News Whole Foods saw sales of its farm-raised salmon soar after the chain reduced salmon prices by up to 20%. The natural and organic grocer, which is widely known for its high-priced items, has been making an effort to offer more affordable products without compromising its no-antibiotic, nohormone, no-pesticides standards. - Bloomberg Businessweek In a reminder that what consumers say they want and what they actually eat are often very different things, the Burger King Corporation said that about two-thirds of its stores would phase out Satisfries, the low-fat, lowcalorie item that was introduced less than a year ago. - The New York Times Young up-and-coming chefs are revitalizing Los Angeles’ restaurant scene with an influx of trendy, casual restaurants that appeal to laidback diners looking for a great meal in a com-

The Curtis ALP3GT™ Brewing Systems with FreshTrac™ technology is a revolutionary way to keep decanters ready to serve freshly brewed coffee. FreshTrac includes a fl ashing, visual indicator to monitor the freshness of coffee right from the point of brewing. This technology eliminates the need to manually oversee coffee freshness using hanging timer rings or marking devices. It’s ideal for Corporate Chain Headquarters to ensure staff is consistently managing their coffee operations.

fortable Evan

environment.

Funke’s

Bucato

eatery boasts a modern vibe with a menu full of handmade pasta while Republique features a daily menu inspired by contemporary cuisine.

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French

Restaurant-Hospitality.com

KeHE Distributors, LLC completed its acquisition of Nature’s Best – a California-based

dis-

tributor of health and natural food products.

The

acquisition,

first

announced on July 18, supports KeHE’s strategic focus of being the preferred supply chain partner in the natural, specialty,

and

fresh

products

marketplace

in North America.

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Food Industry News® October 2014

Page 11

Ring in the Season Over 30,000 Sqft. of Quality Used and New Equipment with Holiday Cheesecakes

Let customers rejoice in the flavor of the season (while you realize bigger sales) with four holiday-themed cheesecakes As the fall and winter holidays draw near, your customers will be even more likely than usual to order their favorite dessert: cheesecake.

Indeed, in a study by The Culinary Visions Panel®, cheesecake is the dessert consumers are most likely to order (68%) when dining out.

The Cheesecake Factory Bakery’s The Dream Factory® line of desserts offers four sumptuous, seasonal 10” cheesecake varieties that for decades have hallmarked every holiday from Halloween to New Year’s Day—plus a brand new festive flavor—to help your “Dessertivore™” customers enjoy this special time of year even more: • NEW! Eggnog Cheesecake— cheesecake with the rich dairy flavor of freshly made eggnog, swirls of rum custard on a crunchy vanilla crumb, and topped with real whipped cream and a dusting of nutmeg.

• Dutch Apple Cheesecake— creamy cheesecake reminiscent of the fall harvest, swirled with baked apples, and topped with brown sugar and cinnamon streusel and drizzled with caramel.

• Peppermint Cheesecake— ribbons of peppermint candy swirled in creamy cheesecake along with chunks of dark chocolate, on a chocolate crumb and topped with peppermint mousse and whipped-cream rosettes.

• Pumpkin Cheesecake— pumpkin and holiday spices blended within creamy cheesecake, topped with real whipped cream and pecans on a graham-cracker crumb.

For ultimate convenience, each seasonal cheesecake variety in The Dream Factory line requires simple thawing before service. Operators can serve any or all of the four holiday varieties deliciously as is, create mini cheesecake bites from two or more varieties, or enhance the plate with signature ingredients to create even greater dazzling visual and flavor impressions—for a single serving or sharing.

The Dream Factory’s

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outstanding cheesecake portfolio of alluring, on-trend flavors includes Plain Cheesecake (the legendary original recipe for creamy California cheesecake with a graham-cracker crust), Crazy Red Velvet Cheesecake, Dutch Apple Cheesecake, Dulce de Leche™ Cheesecake, Key Lime Pie Cheesecake, Bananas Foster Cheesecake, GODIVA® Double Chocolate Cheesecake, White Chocolate Raspberry Cheesecake, Triple Vanilla Cheesecake, Tuxedo Mousse Cheesecake, Chocolate Cherry Cheesecake,

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Seasonal offerings which include Pumpkin Cheesecake and Peppermint Chocolate Chunk Cheesecake and newer varieties Wild Strawberries and Cream Cheesecake and Blueberries and Cream Cheesecake.

The Dream Factory from The Cheesecake Factory Bakery is dedicated to creating premium, indulgent cheesecakes, layer cakes and specialty items for leading-edge restaurant operators.

For more info, visit www. thecheesecakefactorybakery.com or see their ad on our back cover.

Any holidays are money-makers; get staff on board to help create annual fun for your patrons.

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Read us online: www.foodindustrynews.com

Food is your reputation.

Your livelihood.

Your passion.

Food Industry News® October 2014

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Trend: Breakfast for Dinner is ‘Brinner’ Chick-fil-A The “brunch” concept has been around since the 1890s, when British college students came up with the word for having a later Sunday breakfast after Saturday drinking binges.

But brinner is another idea: Eating breakfast foods for dinner because you love them.

It must be a real word. It’s in the Urban Dictionary, and it’s turning up on the food-trend lists, part of a larger movement toward eating what you want, when you want it: Breakfast for dinner, pizza for breakfast, eggs on pizza for dinner.

You can’t look around the food-blog world without seeing new uses for waffle irons: Stuffing waffles, made with leftover Thanksgiving dressing. Pizza waffles, using a waffle iron to reheat pizza slices.

French toast waffles, mac-and-cheese waffles. It’s enough to make Mrs. Butterworth’s head spin.

There are even reports of breakfast-for-dinner wedding buffets, with omelet and pancake bars served with mimosas and Bloody Mary’s – and not just for morning weddings.

It’s all starting to go a little far, but what kid, or kid-at-heart adult, doesn’t clap hands at the idea of breakfast for dinner?

– Adapted from Breakfast for dinner is a trend with a new name: Brinner

by Kathleen Purvis; charlotteobserver.com

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Offers SpecialtyGrade Coffee

Chick–fil–A is partnering with THRIVE Farmers Coffee to introduce the QSR industry’s first–ever specialty–grade coffee. The coffee was created specifically for the chain and is now available in restaurants nationwide.

The sale of each cup of coffee provides direct revenue to THRIVE Farmers network of family farmers in Central America, allowing them to earn up to 10 times more than farmers earn in traditional revenue models. – Source: www.

chick-fil-a.com

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Food Industry News® October 2014

Page 13

Nuggets Vita Coco coconut water is available in more than 75,000 stores in 13 countries around the world.

Almost 90% of the fat found in pistachios is the Four refreshing flavors of Uncle Si’s Iced healthy non-and Tea are now available at retail in more than polyunsaturated 18 states across the country. Consumers fats.

Culver’s can finally get their hands on all-natural f a c t s — 5 , 4 0 0 Sweet, Un-Sweet, Peach, and Half & Half dairy cows work (half iced tea/half lemonade) flavors of full-time to pro- the beverage made popular by “Uncle” Si duce milk for Robertson of A&E’s Duck Dynasty fame. of Homeland Securithe company.

315,205 gallons of ty released a 10-page their signature root warning, advising rebeer are drank each tailers about “Backyear. Jewel-Osco’s vi- off,” a malicious softsion is to be known ware that penetrates as the favorite neigh- point-of-sale systems. borhood food and The malware makes drug retailer in every both businesses and market where they do consumers vulnerable business with com- to breach and is undepetitive prices and tectable by most antifresh products. To- virus software. - Reuters ny’s Finer Foods, es- The Culinary Institute tablished in 1979, is of America, restaua family-owned chain rants and cafeterias with 12 locations in around the country the Chicagoland area. are promoting the use mushroom-meat Every day more than of 11 million guests blends to cut down visit Burger King res- on calories and fat in taurants around the comfort food dishes world.

American such as meatloaf and farmers plant more hamburgers without acres of kale than sacrificing taste. - ciachef.edu brussel sprouts. Toz- Some restaurants in er Seeds, a British Texas and Pennsylvavegetable breeding nia have banned kids company, has devel- to placate customers oped a Brussels-kale who go out to dinner hybrid that they’re to escape their own. calling Kalettes™, qz.com Procter & Gamble which shoppers will is considering sellbe able to find in su- ing or shuttering as permarkets.

Buffalo many as 100 brands Wild Wings sells an to focus on 80 “core” average of 27 million brands that accounted traditional and bone- for 95% of P&G’s profless wings each week. it over the past three The U.S. Department years. - The Wall Street Journal

oct 9-16.indd 13

“Since switching to Olympia Gyros 14 years ago, our gyros sales have quadrupled. We now use approximately 3,000 lbs. a week. We would never dream of switching because this is the product our customers know and love.

Olympia manufactures only one premium product, the Olympia Gold Label and it is well worth it. Their staff is very nice and the customer service is excellent too.

We like doing business with them.”

Gus, Chris and Peter Kotsiovos, Nicky’s Gyros Calumet City, Illinois Also pictured is John Golfis of Olympia Foods

Family Owned and Operated For Over 40 years

n hanD stackeD beef anD lamb, chicken, pork n Gyros n one flavor profile n national Distribution n international export n manufacturer of halal proDucts Serving some of the largest accounts in greater Chicagoland

New Product Available! hand stacked beef & lamb

www.olympiafoods.com • info@olympiafoods.com 5757 w. 59th street, chicago, il 60638 • 773-735-2250 contact John or anDrea toDay for more information n John Golfis 773-391-5757 jgolfis@olympiafoods.com n Andrea Coutretsis 773-307-5787 acoutretsis@olympiafoods.com

Don’t forget, as you build your business, to occasionally step back and breathe in the joy of the moment.

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Read us online: www.foodindustrynews.com

Food Industry News® October 2014

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New Food and Drug Administration rules that define for consumers exactly what a product labeled glutenfree does or doesn’t contain. The rules say the labeling is voluntary and they do not require products containing gluten to state it.

The rules also say that packaged foods with the label can’t contain more than 20 parts per million of gluten, a protein found in wheat and some other grains.

– Adapted from Los Angeles Times

The average dog is a nicer person than the average person.

— Andy Rooney

American & United Airlines have direct flights out of Chicago O’Hare.

Southwest Airlines has flights out of Chicago Midway connecting in Denver.

People often wonder, is Lake Tahoe in California or Nevada?

The answer is, it is in both states.

Lake Tahoe is 2/3 in California and 1/3 in the state of Nevada.

You can spend time in Reno and Tahoe. Some people come out to Reno for the gambling. Reno hotels include: Atlantis, Best Western, Grand Sierra Casino, Ja Nugget Casino Resort, Peppermill and Residence Inn by Marriott. Reno is known as “The Biggest Little City in the World.” For more info log on tovisitrenotahoe.com Lake Tahoe is 58 miles from Reno. Lake Tahoe is the largest alpine lake and the second deepest lake in the country. With a 72 mile shoreline, the lake is home to recreation and white sand beaches. The crystal clear water and rock formations are breathtaking. Water activities include; boating, fishing, kayaking, paddle boarding, swimming and water skiing. Land activities include; biking, golf, mountain biking, hiking and rock climbing.

Tahoe has the largest concentration of alpine ski resorts in North America with more than 20 downhill and cross-country ski centers around the lake. Winter activities include dog sledding, skiing, sleigh rides, snowmobiling and snowshoeing. North Tahoe boasts the regions first ever property- the Ritz Carlton, located mid-mountain at Northstar, California. The Ritz Carlton is a mountain retreat with 170 rooms, spa and ski in and ski-out access to the mountain.

Accommodations include bed & breakfasts, cabins, cottages and motels.

My choice: HYATT REGENCY, LAKE TAHOE RESORT, SPA and CASINO Hyatt is a luxury lakeside property with 422 guestrooms, 24 lakeside cottages with fireplaces, pool, casino, Camp Hyatt, gym and Stillwater Spa. They have 500 feet of private lakefront beach and a 275 foot floating pier.

Lake Tahoe is a year round destination. Driving through the tree lined mountains. Smelling the fresh air and seeing the stars at night is a gift. Dining out along the lake is so tranquil and they have so many places to choose from. Relaxing and enjoying the outdoors is what it’s all about. For more info log on to gotahoenorth.com or vistlaketahoe.com

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Food Industry News® October 2014

Chef Profile NAME: Eric LeVine

RESTAURANT: Morris Tap and Grill/Paragon Tap and Table PHONE: 973.891.1776 ADDRESS: 500 Route 10 West Randolph, NJ 07869 BIRTHPLACE: Brooklyn, NY CURRENT POSITION: Chef/Partner FIRST FOODSERVICE JOB: Catering company in Brooklyn, NY FAVORITE FOOD: I like to eat creative different foods from all cultures.

You never know where you can pick up and idea that sparks a great menu item.

AWARDS/HONORS: ICA Chef of the Year; Restaurant Guild International Chef of the Year; USA Today Top 10 Chefs of the Year; Food Network Chopped Champion MEMORABLE CUSTOMERS: Too many to count, but I had the best conversation with Julia Child at the James Beard house back in the late 80ʼs when I cooked for the Board and benefactors; I wish we had cell phones back then.

WORST PART OF JOB: Someone walking away dissatisfied with their dining experience and not returning; I lose sleep over it.

MOST HUMOROUS KITCHEN MISHAP: Wow, I wish there was more space, because as you know, the kitchen is a funny place filled with the most amazing misfit toys in any industry.

FAVORITE FOOD TO PREPARE: All food, but i enjoy the art of butchering and the serenity of pastries.

PART OF JOB THAT GIVES MOST PLEASURE: Working the line on a 800 cover Saturday night and keeping the plates perfect. Also meeting and greeting my customers on a daily basis. Seeing the smiles, hearing their stories, building the relationships and creating the customers trust. Itʼs amazing.

IF YOU COULDNʼT BE A CHEF, WHAT WOULD YOU BE AND WHY: DEAD!!!! Because there is nothing like being a chef! Ever!!!

BEST ADVICE RECEIVED: Stop playing checkers and start playing chess by the late great guru Michael Roman from Catersource.

FAVORITE VACATION SPOT: As sick as this is going to sound, I donʼt like to vacation. I never feel like I am working; itʼs an amazing place to be.

WHAT DO YOU ENJOY THE MOST ABOUT FOOD INDUSTRY NEWS: There is always something interesting that is available to learn from and always interesting information.

Trending Alcoholic Beverages Craft beer and hard cider are on the fast track in restaurants and bars today, but Technomic’s recently completed On-Premise Craft Beer & Cider study reveals that all is not as it seems with these trending beverages. The multi-faceted research project tracks ongoing growth for craft beer in restaurants and bars, identifies leading brands by region and dives into cider’s evolution. – Adapted from Technomic, Inc

oct 9-16.indd 15

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Cruise Lines Offer Lucrative Options for FSRs Ocean liners are offering a bevy of food and beverage options, from full-service specialty restaurants to franchise options. Steakhouse restaurants are a traditional option featured on every major cruise line, but a 7% passenger growth rate is driving lines to expand their on-board restaurants. Royal Caribbean International has added Johnny Rockets restaurants to 11 of its ships. – Adapted from FSR magazine

NRA Cites Positive Growth The overall economy added over 200,000 jobs for the sixth consecutive month, the first such occurrence since 1997.

Continued growth will bode well for the restaurant industry, as consumers will be in a better position to burn off their pent-up demand for restaurants, according to the NRA’s Chief Economist Bruce Grindy.

The restaurant industry remains among the top sectors in post-recession job growth, according to new figures from the Bureau of Labor Statistics. Eating and drinking places added a net 18,600 jobs in July on a seasonally-adjusted basis, the 53rd straight monthly increase and 25th consecutive month with gains of at least 10,000 jobs. – restaurant.org

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9/12/14 10:50 AM

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Food Industry News® October 2014

Multi-Million Dollar Recycling Campaign A group of major corporations including Coca-Cola, Goldman Sachs, Johnson & Johnson and Wal-Mart have invested $100 million to launch the Closed Loop Fund, which is intended to promote recycling in the manufacturing sector.

The project is expected to drive down manufacturing costs and ultimately the prices paid by consumers, says Rob Kaplan, Wal-Mart’s director of product sustainability.

– Adapted from GreenBiz.com

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Boomers FastCasual Frequency Still Strong Overall, 49% of Baby Boomers (ages 49 to 68) visit fast-casual restaurants once a month or more often, vs. around two-thirds of Gen Xers and Millennials who do, according to a poll conducted for Technomic’s new Generational Consumer Trend Report.

Unsurprisingly, fast-casual patronage is higher among younger Boomers: 53% of Boomers ages 49 to 58 reported monthly fast-casual visits.

Mary Lou Marquez, owner of Taco Village has been cooking since she was 18 years old. She has worked in numerous Mexican restaurants throughout her career.

After leaving Caliente restaurant in downtown Des Plaines, she came to Taco Village. This is a cute, small restaurant located in a strip mall.

They are now expanding next door with the addition of a new bar.

The style of cooking at Taco Village is fresh authentic Mexican cuisine. Using family recipes, they have come up with unique salsas, signature sauces and spices. The Ric Ter Salsa is their own earthshattering hot sauce with habanero, pequin chilies and Chile de arbioli. The Rio Jalapeno Salsa is a specialty prepared sauce with jalapeno peppers, tomatoes, garlic, onion and cumin.

Breakfast is served daily. Get your eggs with choice of meat or try the Eggs Ranchero with their special Rio jalapeno salsa. The menu includes; enchiladas, fajitas, nachos, quesadillas, tacos, tamales, tortas and tostadas. The Burrito is a house specialty. The Rio Grande is a “Gargantuan” 18 inch burrito with choice of meat, refried beans, rice, lettuce, tomato & cheese. Fillings include ground beef, spicy chicken, seasoned pork, steak and Mexican sausage. Sides include refried beans, Mexican rice and homemade guacamole. Their food is delicious and the prices can’t be beat!

Are you interested in taking the El Jefe Challenge? (Anyone can compete) The El Jefe Burrito is 21 inches long and weighs 5 pounds.

Any meat choice, but if you eat the pollo (spicy chicken) “El Jefe” burrito in under 15 minutes, it’s free. Plus, you’ll get a Taco Village T-shirt to prove you did it.

Taco Village is located at 1590 Rand Rd. in Des Plaines, Illinois. Catering is available. For more info visit: www.tacovillage.us

– Adapted from Technomic, Inc

9/12/14 10:50 AM

Food Industry News® October 2014

Four Ways to Cut Catering Costs Without Sacrificing Quality Gibsons Restaurant Group Catering Shares How to Get the Most Bang For Your Buck There is no question that the food tends to be the focal point of any picture perfect wedding, gala or affair. However, choosing a menu that features gourmet offerings does not necessarily have to break the bank. Gibsons Restaurant Group Catering at The Montgomery Club shares their tips for getting the best value at your event: n Choose Light Hors d’oeuvres: Hosts sometimes make the mistake of having TOO much food! Don’t have your guests stuff themselves before a sit-down dinner; rather estimate about three to four bites per person and opt for budget-friendly options like bruschetta or stuffed mushrooms.

Page 17

n Offer Fewer Entrée Choices: While it may be tempting to offer your guests a choice between fish, shellfish, chicken, steak and lamb… limiting the choices will help your pocketbook. Streamline the menu and offer two to three entrée options for guests to choose from. n Stick with Similar Sides: Pairing different sides with each entrée translates to additional cooking and preparation fees behind the scenes. Instead stick with perennial favorites like fingerling potatoes, haricot verts or roasted asparagus that pair perfectly with a plethora of proteins. n Downsize the Cake: Bigger doesn’t necessarily have to be better. While it is easiest to estimate one serving per person and serve the cake following dinner, chances are you will be spending money on uneaten slices. Instead, have the cake served at the sweet table with a cake sized to accommodate approximately 75 percent of your guest headcount.

– From Gibsons Restaurant Group Catering and The Montgomery Club

Putting the Sizzle Back in Bacon The world’s appetite for bacon seems insatiable. Many processors are looking beyond the linear microwave oven to a more economical system that produces bacon (and other products) that looks and tastes as natural and delicious as pan-fried bacon – the spiral convection oven.

Ovens such as Unitherm Food Systems spiral oven—convey food upward by continuous conveyor belt that travel in multiple, circular tiers within a single oven enclosure. As bacon products cycle upward through the spiral oven, fat is rendered from the ascending meat and is dispersed onto the bacon on the lower belt tiers. In this manner, the bacon is basted and cooked in its own juices, providing the taste, aroma and appearance of a traditional, pan-fried product.

Because of the spiraled configuration, these ovens maximize the amount of product that can be cooked within a given footprint. To handle greater volumes in a linear microwave oven, the length of the oven has to be extended, increasing the plant area occupied by the unit. A spiral oven’s capacity and throughput can be increased by simply adding more belt. While this makes the equipment somewhat taller, the advantage of a small footprint is retained.

For more info, visit www.unithermfoodsystems.com

oct 17-24.indd 17

Earthquake Aftermath in Napa Valley The Napa Valley Vintners group is evaluating the damage from an earthquake in Napa, Calif., which caused “huge losses” of stored wines at warehouse Napa Barrel Care. Wineries in the southern part of the valley saw some of the worst damage from the event, which threw fermentation tanks, storage barrels and vintage collections to the ground. “This is going to be a really expensive earthquake for the wine business,” said Napa Barrel Care owner Carole Meredith.

– Adapted from The San Francisco Chronicle

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Fatburger Seeks Healthier Alternative to Traditional Fare Fatburger’s new “Skinnyburger” protein burger can be described as an inside-out version of the better burger chain’s typical offering. The burger features one of Fatburger’s standard patties sliced in half, then stuffed with typical toppings like lettuce, cheese, onions, pickles and tomatoes.

The Skinnyburger weighs in at just around 320, depending on how it is dressed. That’s a calorie savings of around 270 from the standard Fatburger, and it’s gluten free. – Adapted from fastcasual.com

Profit Tip: The Cash Drawer Never allow more than one person to access a cash drawer. One of the hardest things to detect is when someone is stealing cash when multiple people have access to a given cash drawer, a common practice in quick-serve and limited-service restaurants or bars.

Many operators defend this practice by saying they cannot afford or do not have the space to provide a cash register for each cashier needing access.

– Adapted from RestaurantOwner.com

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Food Industry News® October 2014

Obstacles are those frightful things you see when you take your eyes off your goal.

— Henry Ford

With Ms. X October 2014

ANTHONY’S 4720 W. 63rd.

CHICAGO, IL 773-585-7180.

Owner Tony Vassiliou has been in the restaurant business for over 32 years.

I love his motto; “If it is not in the menu we don’t make it.” He has so much to choose from; burgers, dogs, chicken, gyros, ribs, subs and seafood. The half Grecian chicken was superb!

CLARK STREET DOG 3040 N. Clark CHICAGO, IL 773-281-6690.

This family-run establishment is a neighborhood favorite. It’s two places in one, a fast food restaurant and a bar. Open late and they have parking. Vienna Beef dogs are one of their specialties and so is the Philly Cheesesteak sandwich. Other menu items include souvlaki, salads, beef sandwiches, burgers and gyros.

HICKORY ROASTERS 5440 New Wilke Rd. ROLLING MEADOWS, IL 847-290-8530. The colorful yellow and red awning catches your attention as you drive by. Take home cooking with homemade sides. I tried the special of the day which was pot roast with mashed potatoes and green beans and the chicken with potato salad & cole slaw.

ISLAND LAKE CAFÉ 310 East State St. ISLAND LAKE, IL 847-5267797. Friendly, family owned restaurant. Breakfast is served all day long including all the regular staples. I had a Denver omelet with an order of pancakes. The owner loves Betty Boop. You will see his collection of Betty Boop memorabilia of her showcased throughout the restaurant.

MORKES CHOCOLATES 2755 W. Algonquin Rd. ALGONQUIN, IL 847-458-8585. Candy shop offering all my favorites, chocolate covered nuts, nonpareils, toffee and chocolate covered raspberry creams. Stop in or check them out online. They also make gift baskets and have candy making party classes for kids and adults.

PAPA ROMEO’S 1617 W. Irving Park CHICAGO, IL 773-327-5000.

Order ahead and pick it up. So quick and easy. Otherwise you can come in, order and wait for it. They have specialty, pan and thin pizza. I keep my meal all cheese. First I get an order of cheese bread and then the thin cheese pizza. It’s simple and so good.

PHOENICIA 1910 First St. HIGHLAND PARK, IL 847-266-9990.

Mediterranean cuisine, fresh, tasty and healthy. Start off with some falafel, hummus, grape leaves or the tabouleh salad. For an entrée they have fresh seafood, vegetarian couscous, and from the broiler charbroiled brochettes of beef, lamb, or chicken. The meat is marinated and so tender. Brochettes come with rice, grilled tomatoes, onions and peppers.

SIDEKICKS 4424 W. Montrose CHICAGO, IL 773-545-6212. This is a neighborhood bar and the place to belt out a tune. They offer Karaoke seven days a week and you will be blown away by some of the people that sing here. While you are hanging out, grab a drink and a bite to eat. They have burgers, sandwiches and pizza.

TRACKS 108 W. Main CARY, IL 847-639-6064. They have an ideal location by the train. Everyone raves about this place.

Great prices, great service and great food! They have salads, sandwiches and a killer fish fry. I believe the burger is what you should get here. I tried the Steph’s to die for burger –it was a juicy burger with BBQ sauce, bleu cheese and onion straws. It comes with fries or chips.

9/12/14 11:01 AM

Food Industry News® October 2014

Tips on Tipping

Waiters and other service staff members depend on tips, so how are they doing? A Harris Poll survey of 2,000 adults conducted for Michelin found that the average American claims to tip 18 percent for good service. Getting more specific, 70 percent of Americans say they usually leave a tip of 15-20 percent when service is good, and about one in 10 tip 20 percent or more. Only about 1 percent confess to leaving nothing.Age is a factor in how much people tip, though: Thirty percent of survey participants age 18-24 admit they frequently tip less than 15 percent even when the service is good, but only 16 percent of adults 35 and older say the same.

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Krispy Kreme is exSweden Made Sawblades panding past the doughnut business and may introduce sandwiches, lunch options and li2308 N. 17th Ave. Franklin Park, IL censed products such 847-451-2222 as ice cream. Doughnuts Keeping Menus will remain central to the brand as it expands to Simple Restaurant franchises attract more health-conthat for years boasted scious consumers. super-sized menus are – Adapted from Restaurant SmartBrief – Adapted from USA Today starting to adopt a lessis-more strategy, paring How We Pay for Things These Days the number of dishes to We depend on automatic teller machines for boost food quality and cash, and more and more we’re relying on eleccut wait times. Chipotle, tronic payments when we don’t want to write a Five Guys and In-N-Out check. According to the Federal Reserve, ATM Burger have proved that withdrawals from 2006 to 2009 numbered 6 bilthe strategy works, and lion transactions, for a total of about $600 bilnow franchises including lion. That was an increase from 5.8 billion during Hot • Cold • Frozen • dry McDonald’s, IHOP and the 2003-2006 period, when withdrawals came For restaurants, Caterers, Suppliers, Businesses Tony Roma’s are focused to $578 billion.

We are ready to on simplifying their The Federal Reserve also notes that during the meet all of your menus. – Adapted from USA Today delivery and same period, consumers depended on electronic shipping needs transfers via such instruments as debit cards Sandwich Trends at a moment’s notice. and prepaid credit cards for more than threeCall Amanda Factor today to learn more.

Sandwiches are popuquarters of their transactions—a 9.7 percent in312-666-6800 cell: 312-451-1003 lar options for every meal crease. Debit card payments rose 14.8 percent www.chicagomessenger.com from 2006 to 2009; prepaid card transactions part; surveyed consumgrew 21.5 percent. ers say they order them at least once a month Only if you have been in the Before you are a leader, for breakfast (56 perdeepest valley can you ever success is all about growing your- cent), lunch (85 percent), know how magnificent it is to self. When you become a leader, be on the highest mountain. dinner (73 percent) and success is all about — Richard M. Nixon snack (49 percent). – Adapted

had 644,000 job openings at the end of May, up 209,000 over last year.

The recovering economy is spurring a rise in dining out and an increase in new fine-dining eateries, and restaurants across the country are raising wages as they struggle to fill open positions.

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— Jack Welch

from Technomic, Inc

9/12/14 10:55 AM

Page 20

Read us online: www.foodindustrynews.com

Calling All Chefs!

Would you like to be featured in Food Industry News?

Go to foodindustrynews.com and click on the FILL OUT OUR CHEF PROFILE FORM, fill it out and attach a photo. Any questions? Email val@foodindustrynews.com

New FDA Gluten-Free Rules New Food and Drug Administration rules that define for consumers exactly what a product labeled gluten-free does or doesn’t contain go into effect Tuesday. The rules say the labeling is voluntary and they do not require products containing gluten to state it. The rules also say that packaged foods with the label can’t contain more than 20 parts per million of gluten, a protein found in wheat and some other grains.

– Adapted from Los Angeles Times

oct 17-24.indd 20

Food Industry News® October 2014

Ramen Revolution Sprouts Farmers Late last year, Technomic, Inc. predicted that starches were Market Entices set to make a comeback and ramen was called out as a key Organic Consumers ingredient to watch. Since then, their MenuMonitor online reThe sales of organic foods increased by 12% to $29.5 billion in 2013, the sector’s largest gain since 2008, according to the Nutrition Business Journal, and Sprouts Farmers Market is capitalizing on the trend, using low-priced organic items to sharpen its competitive edge against Whole Foods Market.

Sprouts’ prices are, on average, 13% lower than Whole Foods’ prices, and Sprouts shoppers spend about $28 per trip, compared to $31 at other grocery stores, according to FMI. – Source: Bloomberg

source has picked up an 18.2 percent increase in ramen mentions on menus of Top 500 and emerging chain restaurants.

In terms of independent restaurants, there is something of a ramen revolution happening in Chicago. Since Technomic called out ramen as an on-trend ingredient, three noteworthy ramen-focused spots have emerged in the Windy City, including High Five Ramen by award-winning restaurateur Brendan Sodikoff and Ramen-San by Lettuce Entertain You. High Five Ramen’s specialty is a tonkotsu ramen-noodle dish made with incredibly spicy pepper and Japanese chilies, supporting MenuMonitor’s findings that spicy ramen ingredients are currently trending.

Ramen’s popularity has yet to reach its peak, and is continually rising in restaurants among urban and suburban areas across the country. While independents offer specialized ramen dishes from several different Japanese regions, chains innovate with ramen noodles in unexpected ways—atop burgers or aside salmon.

Operators should do their research and find out which type of ramen works best for their concept and core audience. They can consider adding a differentiating spin on ramen soup by featuring local ingredients or garnishes. – Adapted from Technomic, Inc.

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Kleyne, who hosts the Sharon Kleyne Hour Power of Water radio show, reported this information following a recent on-air interview with Patricia Bragg of Bragg Live Foods, a worldwide manufacturer of organic and natural food products.

Rapid and sustained expansion in the organic food industry, Kleyne believes, reflects a fundamental change in the eating habits of consumers, towards less processed and healthier, more natural foods. Since 1990, the organic food industry has grown from $1-billion a year in annual revenue to $35-billion in 2013. About half of these sales were through the nation’s 20,000 health and organic food stores. The other half were through supermarkets.

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Mobile Ordering May Be Your Customers’ Next Move Customers already make decisions about which restaurant to choose by using their smartphones.

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Food Industry News® October 2014

Local News Mariano’s Fresh Market has obtained a lease for a 72,000-square-foot former Dominick’s store to open its first location in the Chicago suburb of Naperville, Ill. The grocery market there also includes Jewel-Osco, Trader Joe’s and Whole Foods.

- Crain’s Chicago Business Taste of Cuba restaurant is opening a second location at 2054 W. Roscoe in Chicago. The Spot On Group has announced details about their newest concept, SHAY, located at 222 West Ontario Street.

The team behind popular River North champagne lounge, Cuvée, has been working on a complete gut-rehab of the space and plans to open soon. Looking for a Halloween fright night? From October 2nd through November 2nd—Joliet Haunted House in Joliet, and Statesville Haunted Prison & City of the Dead in Crest Hill, Illinois will both be in operation. The 13th Floor Haunted House at 1940 George St. in Melrose Park, IL boasts 30,000 sq. ft. of true horror and mind-blowing entertainment.

Seven Dwarfs Restaurant in Wheaton IL is a diner-style eatery serving the community for more than 60 years. One of their most famous fountain creations is the Witch’s Brew which contains a whopping seven scoops of ice cream

Giordano’s has been voted “best pizza” by readers of Chicago Magazine. An online survey in May, resulted in nearly 1,000 responses. .

and a variety of toppings from hot fudge to whipped cream and everything in-between. CSI Coker Service, Inc. has received its certification from the Commercial Food equipment Service Association (CFESA).

Boars Head Meats will be building a plant in central Indiana where it could have 200 workers within the next few years. - AP Gino’s East is entering the local beer game and is in the process of building out a small brewery in the first floor of Gino’s East River North—slated to finish later this fall. - chicago.eater.com Caribou Coffee is planning to open 16 new Chicago locations very soon, beginning with opening in a former Caribou on Michigan Avenue.

Lou Malnati’s has three new locations opening: Palos Heights, which opened last month, 1235 W Randolph in the West Loop (this month) and 4344 N Lincoln in Chicago’s Lincoln Square.

9/16/14 8:18 AM

Food Industry News® October 2014

Page 23

Michael Garbin, CEC, AAC, Receives ACF Award

Michael Garbin, CEC®, AAC®, of Naperville, Illinois, executive chef at the Union League Club of Chicago, Chicago, was honored by the American Culinary Federation (ACF) with the national Dr. L.J. Minor Chef Professionalism Award.

Garbin received the award, sponsored by MINOR’S®, during the Chef Professionalism Dinner at the 2014 ACF National Convention, held in Kansas City, Missouri. – www.acfchefs.org.

Good Advice from Successful People Few people succeed without advice and support from friends, mentors, and knowledgeable experts.

Here’s some of the best advice successful people in all fields have received (from the Business Insider website): ● Julia Boorstin, CNBC correspondent: Say “Yes” to every opportunity that’s offered. Then commit to whatever’s necessary to get the job done right. ● Angela Ahrendts, senior vice president of retail and online stores for Apple: Always stay true to yourself. ● T. Boone Pickens, CEO of BP Capital: Always have a plan. ● Betty Liu, Bloomberg Television anchor: Opportunity plus preparation equals luck. ● Pete Cashmore, founder of Mashable: Don’t take advice; make your own mistakes. ● John Donahoe, CEO of eBay: The wrong option is walking away and not being in the game. ● Nicholas Thompson, editor of The New Yorker website: Control the things you can; deal with the things you can’t. ● Judith Rodin, president of the Rockefeller Foundation: Never do anything for someone else’s approval; live your own life; be your best supporter and your own worst critic. ● David Marcus, president of PayPal: A new product must convince customers that it will make their lives better. ● Jennifer Openshaw, Wall Street Journal columnist: Take a walk every day.

Obstacles are those frightful things you see when you take your eyes off your goal.

— Henry Ford

oct 17-24.indd 23

9/15/14 9:01 AM

Page 24

Read us online: www.foodindustrynews.com

Food Industry News® October 2014

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There is a game-changing granola bar that is gaining victory in the fight against world hunger. It recently launched in every Whole Foods store in the country.

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And, to sweeten the deal, for each bar sold, a lifesaving packet of food is delivered to a child in need.

This Bar Saves Lives has launched a program called “This Workplace Saves Lives” where businesses can order boxes of bars to stock the office with wholesome munchies. The more boxes ordered, the more lives saved. They’ve also launched “This Dessert Saves Lives,” a truly one-of-a-kind program in which high-profile chefs throughout Los Angeles are re-imagining the bars into spectacular desserts.

When purchased at restaurants, these dishes raise money to buy life-saving packets of food. For more info, visit www.thisbarsaveslives.com.

Loyola University Chef Wins Hell’s Kitchen Why Consumers Are Putting the Recession Behind

a new consumer mindset of restraint, which will take time to reverse.”

Americans are thinking positively, however. Nearly half of Americans (49%) believed now is a good/excellent time to spend—the highest level reported since 2006 and up 6 percentage points from the first quarter of 2014 (43%). Optimism about job prospects and personal finances rose in the second quarter as well. While the outlook for jobs (46%) was still below prerecession levels (63%), the sentiment represents a significant improvement from 2009, when it was at 20 percent.

Almost two-thirds of U.S. respondents (64%) said their personal finances were in good order, marking a rise of 5 percentage points from the first quarter.

U.S. consumer confidence increased four index points in the second quarter of 2014 to a score of 104—an upward trend that started in first-quarter 2013. While confidence has climbed 11 points since then, spending levels at retail are still below where they were before the Great Recession.

“In the U.S., positive news for the job, housing and equity markets appears to have buoyed the spirits of Americans,” said James Russo, senior vice president, Global Consumer Insights, Nielsen. “The retail environment for – Source: nielsen.com non-durable goods, however, is still catching up.

Sandwich Chains See Growth in Chicago Retail dollar sales of fastCincinnati-based Penn Station East Coast Subs has moving consumer goods are up 1.3 percent in latest signed a franchisee to open up to 10 shops in the Chisix months ending June. cago market. The Windy City has proven attractive to Consumers are moving sandwich chains, and several including Potbelly, Jimahead slowly, and mar- my John’s, Subway, Jersey Mike’s and Firehouse Subs keters need to adjust to have an established presence. – Adapted from The Chicago Tribune and Estiator

oct 17-24.indd 24

Scott Commings, the executive chef at Loyola’s Retreat and Ecology Campus in suburban Woodstock, plowed down the competition for the past several months on Fox TV’s “Hell’s Kitchen,” the high-pressure cooking show hosted by celebrity chef Gordon Ramsay. Commings capped off his impressive run by beating Chicago chef Jason Zepaltas to take home the top prize—a $250,000-a-year job offer as head chef at Gordon Ramsay Pub & Grill in Las Vegas.

Before he cooked on TV before millions of viewers, Commings created a series of hands-on culinary classes and programs at Loyola. The classes—which teach everything from knife skills to pasta making to wine and food pairings—are extremely popular and sell out months in advance. Even though Commings is expected to head out west for his latest cooking adventure, Loyola is committed to sustainable farming and building upon the programs that he started.

– Adapted from the Loyola University Chicago website—www.luc.edu. Picture source: Loyola University Chicago.

9/15/14 9:01 AM

Food Industry News® October 2014

Why We Can’t Stay Focussed to Get Work Done ■ Delegated burdens..

■ The snack breakers” ■ “Sorry, I know I’m bothering you, but...”

■ I know I’ve buried you in work, but if you can get to that last two things...”

■ The public attention thief: “Did anybody see that thing...?”

■ Cell phone calls ■ Texts.

■ Emailed communication to avoid getting up to discuss it..

■ “Just a few more changes and I think we’re almost there...”

Page 25

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Hot Doug’s Inducted Into Hot Dog Hall of Fame

Vienna Beef has inducted Hot Doug’s Sausage Superstore and Encased Meat Emporium into the Vienna Beef Hot Dog Hall of Fame. Since opening its doors in 2001, Hot Doug’s has delighted Chicagoans with its unique brand of exotic sausages and encased meats.

“Vienna Beef, the 121-year-old Chicago sausage maker, thanks Doug Sohn for his loyal, trailblazing establishment,” said Jim Bodman, CEO of Vienna Beef.

“We hope many more will line up to follow in his footsteps.”

A Chicago icon, Hot Doug’s made headlines when the successful eatery announced it would be permanently closing on October 3rd. The lines have wrapped around the block for years.

“We were stunned when we got the call that we were being inducted to the Vienna Beef Hot Dog Hall of Fame,” said Hot Doug’s owner Doug Sohn. “Mostly because we didn’t know there was a Hot Dog Hall of Fame. That said, we are excited to celebrate our run in Chicago with our partners at Vienna Beef.”

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Page 26

Read us online: www.foodindustrynews.com

Bar Takito

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Continued from page 1 Bar Takito arrived at 201 N. Morgan St. in the West Loop.

Bar Takito is a Latin inspired shared-plate concept from Chef/Partner David Dworshak (Takito Kitchen, Carnivale, Spring) with a complementary beverage program from GM/ Partner Adam Weber (Takito Kitchen, Trenchermen, Mercadito, Roka Akor) drawing inspiration from Mexico, and Central and South America.

The restaurant does accept reservations as well as offer a texting option for walk-ins.

The open bar and kitchen design allows Adam Weber and Chef Dworshak to closely interact with guests providing them with a heightened dining experience. About twice the size of the group’s first outpost, Takito Kitchen, Bar Takito has a semiprivate area with a private bar that accommodates 40-seated guests and 50 to 60 standing.

In the warmer months, Bar Takito will have a 60 to 80-seat patio along Morgan St. The menu uses fresh and local ingredients, focuses on seasonal shared plates, ceviches, seafood from the plancha, arepas and more. In line with the restaurant’s name, Chef Dworshak has integrated several elements of the bar together with the food utilizing ingredients like bitters, hops, malt, spirits, beer and wine. Staying true to its Takito roots, the menu does contain a few taco options, and many of the shared plates are available with tortillas.

Menu items range in price from $6 to $26. The beverage program led by Adam Weber offers an expansive specialty cocktail and margarita selection, as well as over 25 craft and import beers.

Food Industry News® October 2014

Korean Spa and Sauna Cuisine

If you are a fan of Korean food, Korean culture and relaxation, be sure to check out King Spa & Sauna in Niles, Illinois.

King Spa & Sauna is a unique co-ed Korean inspired spa that is known as “Jjim-Jil Bang”. Jjim-Jil Bang spa is one of the many traditional assets that have coexisted in the Korean community.

With its own unique cultural blend, the Korean sauna offers great relaxation to relieve stress from the body and mind. The King Spa & Sauna has grabbed the attention of the American media and public with its globally competitive new concept, a concept that provides a family oriented well-being sauna and spa. It offers a complete sauna experience with 9 unique healing sauna rooms, acupressure massage for the whole body, a pool to relax in, and a movie theater for your entertainment. Renowned for being the largest Asian sauna in the United States they provide the ultimate authentic experience that Korean Spa & Sauna has to offer in the country.

Unlike most authentic Asian spas, King Spa & Sauna has a restaurant which is open 24 hours and boasts a menu with at least 58 entrees and 19 vegetarian options. For the dehydrated there are more than 15 juice drinks.

With over 9 unique sauna rooms they assist all first time customers with a thorough introduction to the facility to make sure that the visit is most beneficial. They enjoy offering tours 24/7. And, when you are a guest at King Spa you don’t need to bring anything. Clothing is provided, as are soaps and toiletries.

To ensure that their sauna has the highest quality in treating ailments the use ancient Asian treatments that will relieve stress, relax the mind and body, and restore your body’s health using the Earth’s natural elements of crystals, salt, soil, stone, and wood. They infuse these elements with heat, not only allowing your body to be synthesized with these healthy nutrients, but also to disperse any toxins that may be preventing the body’s self-healing aptitudes.

They know that their customers, especially professionals in the food industry are looking for a place to relax the fatigued body and stressed mind. The King Spa & Sauna is the answer to these issues and they do their best to provide a most luxurious experience. The spa is located next to H Mart, located at Waukegan and Oakton Streets in Niles, Illinois.

You may see their ad on page 40 of this issue.

‘Nduja Artisans

During the spring of 2010, Agostino took note that ‘Nduja, the typical product of his hometown in Calabria, started to make a big impact in the Chicago food scene. Being dissatisfied with the quality of the product he was findBAR TAKITO ing, he was inspired to cre201 N. Morgan St. ate the original taste of his (corner of Lake/Morgan) hometown and bring it to the Chicago, IL; 312-888-9485 States. Agostino has passed Monday: Closed on the passion of salumi makTuesday & Wednesday: 11 a.m. ing to his son, Tony. Together 11 p.m.

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‘Nduja is a spicy spreadSunday: 11 a.m. - 11 p.m. able salami made with pork

meat, sea salt, a substantial amount of spicy and sweet peppers making it quite a spicy, cured meat. It was born as a humble ingredient prepared by farmers in order to use the remaining parts of the pig.

The name ‘Nduja comes from the French word “andouille” which means sausage. The original providence of this humble ingredient comes from the town of Vibo Valentia in the South East of Calabria, but nowadays it’s produced throughout the region.

For more info, go to www.ndujaartisans.com

9/12/14 2:43 PM

Food Industry News® October 2014

Page 27

Secrets of Building a Successful Beer Menu

As a restaurateur we work so hard on creating the most diverse food menu, the ideal atmosphere, and a perfectly paired wine list. Then there is the beer menu… traditionally the afterthought, the place that is stuck in 1980. Add a “Light “beer and whatever other beer you see billboards for along your morning commute and you are all set.

This is not 1980 Why not give your customers a unique, well thought out beer menu? Use this tool as one more reason to keep the customers coming back to your restaurant. Below are a few styles of beer you MUST have included on your beer list.

IPA/Pale Ale – Hop forward beers, like IPAs and Pale Ale’s are booming right now. The category is growing and now has over 18% of the share of overall Craft Beer sales. The bitterness provided by the hops is addictive and totally unique from beer to beer.

IPAs have many flavors, some reminiscent of pine, some tropical fruit, or some juicy, like fresh citrus.

Dark Lager – What do you always here when thinking about “Dark” beers? “It is too heavy”! What does that mean? If this was a blind taste test, most customers would not know that a dark lager was a mahogany or late auburn color. These beers can drink like a traditional lager, but flavors and aromas of chestnut, molasses, and gingerbread.

Dark lagers are perfect with grilled meats or spicy sausages.

Saison – The perfect food pairing beer, traditionally highly carbonated, floral and sometimes incorporates a spice reminiscent of white pepper.

This style is growing and becoming a fan favorite.

Originally brewed as a Belgian farmhouse beer during the winter months making it ready for consumption during the late Spring and early Summer warmer months. Saison’s are great with fish, cheese, and even desserts.

Cider – The American cider segment is exploding!

Pallets have been open and expanded with mass marketed ciders and consumers are demanding more. Cider’s can be dry or sweet, they can be organic, hopped, or even barrel aged. Search out fresh pressed ciders; or even orchard-tobottle ciders. Upselling to cider is a great way to transition an iced tea or lemonade drinker to a higher ticket item. Cider is also a great Gluten Free alternative for your customers.

This information is exclusive to Food Industry News from Louis Glunz Beer Inc., which was founded in 1888 and is among the oldest beer distributors in the United States. The 126-year-old company is familyowned and operated, offering a comprehensive selection of craft, specialty and import beers representing over 190 breweries around the globe.

oct 25-32.indd 27

Naps Recharge You

Taking a nap is like rebooting your brain. The Wall Street Journal offers recommendations for planning your perfect nap, including how long to nap and when: For a quick boost of alertness, a 10-to-20-minute power nap is adequate for getting back to work in a pinch.

For cognitive memory processing, a 60-minute nap may do more good. Including slow-wave sleep helps with remembering facts, places and faces. The downside: some grogginess upon waking.

If you take it longer than 30 minutes, you end up in deep sleep. Have you ever taken a nap and felt worse when you woke up? You’re sleeping too long and you’re going into a stage of sleep that’s very difficult to get out of.

Finally, the 90-minute nap will likely involve a full cycle of sleep, which aids creativity and emotional and procedural memory, such as learning how to ride a bike.

A study published in PubMed in 2002 found that napping even for 5-10 minutes creates a heightened sense of alertness and increased cognitive ability in comparison to no nap.

In addition to those recommendations, one surprising suggestion is to sit slightly upright during your nap, because it will help you avoid a deep sleep. And if you find yourself dreaming during your power naps, it may be a sign you’re sleep deprived.

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Page 28

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Food Industry News® October 2014

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Meals on Wheels Chicago To Host Celebrity Chef Ball 2014

Chicago’s favorite chef event gears up for this year with an exciting new venue.

Meals on Wheels Chicago (MOWC) is pleased to announce the date and line-up for Chicago’s premier culinary event, the Celebrity Chef Ball. It will be held on Friday, November 7 and will feature a select, interactive dining experience with some of Chicago’s best chefs; custom cocktails; silent auction; and entertainment. The Celebrity Chef Ball will be held in one of Chicago’s newest event spaces, Morgan Manufacturing (401 N. Morgan St.). Proceeds from the event support MOWC’s mission to promote independence for Chicago seniors and individuals with disabilities through meal delivery and home modifications.

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VIP Chef’s Table: The VIP Chef’s Table, available for $350 per person, is a seated, interactive dining experience featuring 36 chefs and 12 mixologists from throughout the city. Guests will enjoy a six-course meal with cocktail pairings plus an assortment of pastry delights. This unique dining experience features tableside cooking, providing a behind-the-scenes look at the craftsmanship of some of Chicago’s finest chefs. A VIP Chef’s Table ticket also includes entry to the Chef’s Tasting Party.

Chef’s Tasting Party: At the Chef’s Tasting Party, guests indulge in over 40 chef stations throughout the venue, sampling small

portions of signature dishes and specialty cocktails. There will also be opportunities to interact with chefs, a silent auction, music, and dancing. Party tickets are available for $150 per person.

Chefs will be participating from many popular Chicago restaurants including The Boarding House, Girl & the Goat, Blackbird, TWO, Vie, Sunday Dinner Club, Tesori, Ruxbin, Sepia, Travelle, Sunda New Asian, EL Ideas, and Urban Belly.

The Celebrity Chef Ball raises more than $200,000 annually and generates onefourth of MOWC’s annual revenue to fund programs for Chicago’s homebound

senior and disabilities communities. 2014 marks the 26th anniversary of the event which originally debuted as a chef brunch in the food court of the State of Illinois Building atrium.

Over the years, the event has attracted the talents of both local and national chefs and the patronage of Chicago’s culinary community.

This year’s event sponsors include Bankers Life, Wirtz Beverage Illinois, William Grant & Sons, and Senior Lifestyle Corporation.

Tickets for the Meals on Wheels Chicago Celebrity Chef Ball are available online at www.mealsonwheelschicago. org

9/12/14 2:43 PM

Food Industry News® October 2014

8 Lessons We Learned From Our First Jobs Many of our first jobs scarcely exist anymore, like car hop, switchboard operator and pinsetter for a bowling alley. A few readers picked crops in hot fields and many more started in bottomrung, office jobs or grueling fast food service.

Many of us started with some tough jobs in fields that are under-appreciated and often underpaid.

The experience of working in these jobs stayed with some readers and affected them many years later.

Whether the jobs were old or new, back-breaking or boring, many of the lessons learned were the same: 1. A bad first job can focus your career goals.

You may not have had a clear goal in mind for your life, but you probably learned what you didn’t want to do forever.

2. Start working early. The sooner you start working, say 10 years old delivering newspapers, you found out how earning money works. It wasn’t an easy lesson, but it was honest, and chances are, you learned how to budget for those things you wanted.

3. Low pay is better than no pay. Many of us saw our friends off enjoying a weekend while we put on a uniform and pulled down a minimum wage job; we didn’t party down as hard, because we were busy saving a hard-won paycheck.

4. No job is too menial.

It’s what was there. You learned what it took to earn a buck.

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Page 29

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Signs of Burn Out ■ The simplest tasks had become hard.

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An unseasonably cool summer in the Midwest makes it difficult to think about the upcoming change in season but fall is just around the corner. With the cooler temperatures, comes the threat from a group of fall related insects. Changes in daylight hours and cooler temperatures can trigger these fall invaders’ indoor movements. These insects, just by their numbers can elevate beyond nuisance status, especially in sensitive environments like food production plants, pharmaceutical plants and health care facilities where insect contamination is a concern.

First Line of Defense: Exclusion Ideal temperatures for fall invading insects overwintering locations are in the 40-50° F range which is typically found in the exterior wall voids or attic spaces of buildings. Denying the insects access for these ideal harborage sites is the first line of defense in control. Use of sealants, door sweeps and screens are the primary exclusion tools in preventing entry.

Reduce Attraction Since some of these insects, like the foreign grain beetle, can be attracted to structures by light, light management is considered another important step. Mercury vapor lights are more attractive to insects than sodium vapor lights.

Insecticidal Control Perimeter treatments with insecticides can be used to supplement exclusion efforts. The applications should be made to areas where the insects are resting and entering the building. Timing of the applications can be critical to achieving good control.

Physical Removal If the timetable for exclusion and preventative pesticide treatment was not met and the insects make their way unrestricted, insect light traps may be helpful in attracting and eliminating some of the insects which are not confined in ceiling or wall void spaces. In addition to light traps, insects can also physically be removed through the use of vacuums.

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9/12/14 2:43 PM

Food Industry News® October 2014

Page 31

CheesecakeTap Whisky Rolls Out Barrel- Eli’s New Mini Aged Cocktail Program Pumpkin Pie To celebrate the launch of Tap Rye 8 Year Old Sherry Finished Canadian Whisky, the brand is launching a Tap Barrel-Aged Cocktail Program nation-wide. Barrel-aged cocktails are gaining momentum across the country as they allow accounts to offer customers a singular craft cocktail experience.

Tap Rye 8 Year Old Sherry Finished Canadian Whisky is expertly blended with Spanish Amontillado Sherry from the Jerez region to create a sophisticated spirit with a unique, smoothing, and flavorful twist. Like Tap 357 Canadian Maple Rye Whisky and Tap Rye Port Finished, Tap Rye Sherry Finished is handcrafted in small batches at the oldest distillery in Western Canada.

“Barrel-aged cocktails one of the hottest trends right now, and it’s a great opportunity to create truly unique cocktails with outstanding spirits like the new Tap Rye Sherry Finished,” said Master Mixologist Jonathan Pogash. “Because these drinks are prebatched, they’re easy to just pour over ice or quickly chill. Aging cocktails in oak adds layers and complexity that is perfect for an account looking to kick their beverage program up a notch.”

For more information on Tap Whisky, please visit www.TapWhisky.com

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Sheboygan Sausage - Since 1933

Sheboygan Sausage Company products are all high-quality sausage, made the “old-fashioned” way.

The brand typifies the excellence of the sausage tradition, treasuring the Old World recipes and formulas and carefully preserving them. Today, they use the same deliciously traditional methods—choice meats carefully smoked over hardwoods, with hints of garlic, onion, white pepper, fennel, paprika and more.

For more than 80 years, Sheboygan Sausage Company has been crafting a wide array of distinctive sausages. Today, they still follow their traditional recipes, carefully blending choice meats with fine spices and smoking them over selected hardwoods.

Sheboygan Sausage Company products include these popular varieties: Bratwurst, Smokies, Natural Casing Sausage, Braunschweiger, Italian Sausage, Skinless Hot Dogs, Summer Sausage and Pork Sausage.

This product is represented in Illinois by Strategic Food Sales.

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Custardy, lightly-spiced filling made with pumpkins from Stahlbush Island Farms, baked in our all-butter crust, sprinkled with coarse sugar.

About Stahlbush Island Farms, their Pumpkin Supplier Located in the heart of Oregon’s lush Willamette Valley, Stahlbush Island Farms is an environmentally friendly farm and food processor committed to sustainable agriculture.

As an ingredient supplier to the bakery industry, Stahlbush is one of the largest processors of frozen pumpkin puree in the industry. Quality control is a high priority in their production process. For every lot processed, they run tests to ensure the best results for moisture, grit, pH, brix, total plate count per gram, texture, color and flavor, as requested. Additionally, they have a program in place for pathogen screening to ensure food safety. Their philosophy is that farming practices should leave the soil, air, water, plant life, animals REPAIRS IN: n 3 FULLY INSURED n Steam Tables and people healthier. For n Shelving n 3 RELIABLE them and Eli’s, sustainabil- n SS Tables n 3 SATISFACTION n Sinks ity is a continuing journey. n Oven Doors GUARANTEED In 1997, Stahlbush became n Counters KOP Industries n Fry Baskets one of the first farms in n Back Splashes KOP Industries Art Kopacek the country to be certified n Kitchen Utensils On-Site Welding (630) 930-9516 n Custom Fabrication sustainable by the Food & Fabrication kopindustries.com and More!

Alliance.

2

On-Site Welding & Fabrication 32 Years of Serving the Food Industry

On-Site Welding & Fabrication

32 Years of Serving the Food Industry

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Why Wings Are the Thing

According to the National Chicken Council, 1.25 billion wings were consumed during the 2014 Super Bowl, up 20 million from the previous year.

Beef prices are soaring.

All kinds of restaurants are featuring poultry, and among them, wings offer a better value protein source on menus.

The consumption of chicken is higher than that of beef for the first time in a century.

Flavor profiles of wings have changed over the years as well. Outlets such as Wingstop and Buffalo Wild Wings offer a bevy of sauces to choose from. All of this adds up to a new staple in the fast food industry which isn’t leaving anytime soon.

– Source: fastcasual.com and Priceonomics.

Success is how well you do when nobody else is looking.

–John Paul DeJoria

nts in ATM Placements in tions Qualified Locations

sident:

737

Meirtran is a provider of more than 750 ATMs in northern Illinois, working with all brands of ATMs. In addition to stand alone units, we also sell and install wall mounted and drive-up ATMs. Make an ATM your next great profit center.

Call Mike Boyd, President:

800-382-5737

oct 25-32.indd 32

Read us online: www.foodindustrynews.com

Mark Cuban: The 6 Things You Need to Know to Be Great in Business

There are no shortcuts in business. In order to be successful there are some things that you must know. These are not all of them by a long shot, but IMHO they are 6 of the most important.

1. Know how to sell. Selling means being able to convey why your product or service, which may be you if you are looking for a job, will make things better. Selling is never about convincing. It is always about helping.

2. Put yourself in the shoes of your customer. If you know how to put the person you are dealing with in a position to succeed, you can be successful. In order to do this, you must be able to quickly understand the needs and demands of that person and those of the company(s) they work for or with. Every person and industry is different. This is something that comes from investing incredible amounts of time to understand different industries, businesses, roles, and what has made them work and not work.

It is a never ending process of learning about what companies need. What people in those companies need and how they work. If you don’t understand what it takes to make the people and companies you work with better, you don’t understand how to be successful.

3. Know as much as you can about technology. The beautiful thing about technology is that it changes every day. Look at any tech you can see today or have ever seen. Any tech you have read about. It was invented by someone(s). They know the product better than everyone. On the day that it is released, you are as knowledgeable about that technology as anyone else in the world. From there it’s just about effort to keep learning.

If you are one of the few people that know the new technologies, you are in a unique position to put yourself in the shoes of your customer(s) and determine if the new technology can be of benefit. New technologies enable change and where there is change there is opportunity. It’s up to you to figure out what that opportunity is.

4. Always ask how you would design a solution if no current solution existed. 99.99 percent of the things we do in business are being done the way they have always been done.

No one has re-imagined how things should be done. That is what successful people do. Every situation they are in they take their knowledge of the business or situation they are visiting, whether it’s buying a deck of playing cards, eating at a Meirtran is a providrestaurant or trying to solve a problem and think about how er of more than 750 to ATMs re-invent it. They don’t ask people what they would want. in northern They a complete reapplication. Then they decide Illinois,envision working with what to do with what they just recreated. all brands of ATMs. to of least resistance to something better?

5. InIsaddition it the path stand alone units, Lots of people come up with ways of doing things that they we are alsogreat/amazing. sell and think What they fail to ask is whether it will install wall mounted make anyone else’s life better or easier. The simple test of any and drive-up ATMs. imagineering of a process or situation is simple. Is this the path Make an ATM your of resistance to a better place for the user ? Yes or no? next great profit center.

6.Call Be Mike nice. Boyd, PeoplePresident: hate dealing with people who are jerks.

It’s always easier to be nice than to be a jerk. Don’t be a jerk.

ATM Placements in Qualified Locations

800-382-5737–This first appeared on Blog Maverick.

Food Industry News® October 2014

Cary Miller Presents

This month I am proud to be pictured with Doug Sohn, the creator and owner of Hot Doug’s, “The Sausage Superstore and Encased Meat Emporium” located 3324 North California Avenue in Chicago. In just 13 short years Doug has captured the palates and imagination of foodies everywhere. Guests line up starting at 9:30am and the line does not stop until Doug locks the door at 4pm. Even with business like this, Doug decided to close his iconic restaurant. People will miss Doug’s remarkable sandwiches, including The Elvis, The Bo Derek and The Henny Youngman. Join us in wishing Doug good luck on his journey.

People Selling the Industry

Shaun Louw is the founder and owner of Mechanical 24, a local HVAC firm that also sells installs and maintains generators. This full service, repair and installation company can handle of all of your mechanical and cooking equipment. Whether you need repairs, maintenance, installation, preventative maintenance or retrofit services, give Mechanical 24 a try. They are very service oriented. You can find their phone number in our Buyers Directories under refrigeration equipment service.

Jimmy Nakos (L) is the owner of Chefs Quality Meats in Markham, Illinois. He is joined by his colleague Andy Catemis. Jimmy’s company services all types of restaurants, providing them with a full line of meats and protein products. Jimmy has created a secret formula burger which contains ground bacon and beef. He served them at our last Shmoozefest and ran out because they were one of the hits of the event!

Taste his product at our next Shmoozefest on October 23rd. See page 2-3 for details. And, if you are looking for a meat supplier who will treat you fair and will go that extra mile for you, give Jimmy a call.

Rod Wubbena runs his family business, Phil’s Fresh Eggs in Forreston, Illinois. This company was the pioneer in the cage-free egg production model that is utilized around the world today. Making Phil’s Fresh Eggs unique is their commitment to feeding their hens healthy feed. They grow their own corn and soybeans for their chicken feed, combining these grains with the highest-quality natural ingredients such as alfalfa and kelp. They never compromise standards with less expensive feed or ingredients, producing a consistently wholesome flavor in their eggs. Their product is available through many distributors including Sysco Chicago.

Valentine Gelata is with Mellos Snacks, a local firm committed to excellence for over 60 years. They are a family-owned business, located in Chicago since 1946, which specializes in wholesale manufacturing and the distribution of peanuts, popcorn and candy.

They perfectly slow roast their peanuts daily in their own facility.

Their popcorn, cheese corn, caramel corn, peanut brittle and coconut candy bars are hand-made daily to assure the finest, freshest possible product. The company does a big job selling peanuts to bars, taverns and breweries and also offers a full line of products to retail grocers.

Luis Zapp and Kay Kharish are with Zapp’s Dancing Grains, a revolutionary product used the same way as bread, but it’s not bread. Their patented baking process delivers the most amazing flavor-infused bread that they call...Panetti. Food, flavor and aroma are the cornerstone of these products. When Luis’ father Jorge (a two time National Science Award winner and UK’s Queen’s Award winner) found out he had diabetes, he started the quest to produce a unique bakery product that would not only be great for his condition, but that would bring back flavor and aroma to a diet that had separated him from his love for food. Today, the company is proud to present the industry with a new concept in baked products that will not only surprise one’s senses, but will also help enhance one’s health.

Watch for these patented products to begin showing up on restaurant menus and grocery shelves. The population of American’s who are pre-diabetic is growing, and this is a great way to capture those customers and keep them coming back to you. See their ad on page 8.

Billy Marovitz (L) and Brian Mavraganes are with Option One Energy, a leading energy consulting and brokerage firm. Their deep market expertise, management capabilities, systems and most importantly their passion set them apart.

Option One’s advanced procurement strategy is a must for any business interested in reducing their energy costs. And because Option One works with many energy suppliers, they can procure the best solution and value for their clients, ultimately affording them savings and peace of mind going forward. The firm is based in Chicago.

9/12/14 2:43 PM

Food Industry News® October 2014

Page 33

F O O D H A N D L E R C E R T I F I C AT E

ARE YOU COMPLIANT? Only if all of your food handlers have a Food Handler Certificate on file. New employees have 30 days from the date of hire to obtain a certificate.

866.901.7778 FoodHandlerUSA.com

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O N L I N E . S T A T E A P P R O V E D . AVA I L A B L E 2 4 / 7 . ©2014 National Restaurant Association (NRAEF). All rights reserved. ServSafe® and the ServSafe logo are registered trademarks of the NRAEF. National Restaurant Association® and the arc design are trademarks of the National Restaurant Association.

ILLINOIS RESTAURANT ASSOCIATION CERTIFICATION CLASSES FALL QUARTER 2014 SANITATION 1-Day Class Times .........................................................

Weekdays ....... 8:30 a.m.-5:30 p.m., check-in 8:15 a.m. a.m.

Saturdays................. 8:00 a.m.-5:00 p.m., check-in 7:45 a.m.

2-Day Class Times .........................................................

Day 1 ...................................................... 8:30 a.m.-3:30 p.m.

Day 2 ....................................................8:30 a.m.-11:30 a.m., check-in both days 8:15 a.m.

October Mondays (Spanish 2-Day Class) .....................................6, 13 Tuesday...............................................................................14 Tuesday...............................................................................21 Tuesday...............................................................................28 Tuesday-Wednesday .........................................................7, 8 Saturday ...............................................................................4 November Mondays (Spanish 2-Day Class) ....................................3, 10 Monday ...............................................................................24 Tuesday...............................................................................11 Wednesday .........................................................................19 Wednesday-Thursday .......................................................5, 6 Saturday .............................................................................15 December Mondays (Spanish 2-Day Class) .......................................1, 8 Monday ...............................................................................15 Tuesday.................................................................................9 Tuesday-Wednesday .........................................................2, 3 Saturday .............................................................................13

ALCOHOL AWARENESS (B.A.S.S.E.T) Class Times .................................................................

9:00 a.m.-2:00 p.m., check-in 8:45 a.m.

November ..........................................................................................

Wednesday .........................................................................12 Registration for IRA certification classes is available at www.illinoisrestaurants.org

oct 33-40.indd 33

Meats by Linz - Topping the Dry Aged Beef Game

While the family owned Meats by Linz continues to grow year over year, there is something special to be said about their efforts in the ever popular world of artisan style dry aged beef. With the largest dry aging space we’ve seen yet, this black lit room is temperature and humidity controlled, on top of a constant air movement system to assure the finest product to their customers.

Combine that with their Linz Heritage Angus beef, a breed-specific 100% Black Angus program, and the possibilities quickly become endless and the flavors unmatched.

Meats by Linz offers custom aging specifications for all of their customers. While certain restaurants are content with a 30-day dry aged rib eye, the folks next door may be more interested in the 65-day variety—not a problem here at Linz. With each piece labeled with a production date and customer information, each client is sure to get the exact product they’re looking for.

See the Meats by Linz ad on page 16

Burger King Buys Tim Hortons for $11 Billion Burger King Worldwide has finalized a deal to buy the Canadian restaurant chain Tim Hortons for about $11.4 billion, creating one of the biggest fast-food operations in the world. BK will be moving its home operations to Canada, where the largest market will be. The combined company will have 18,000 restaurants in 100 countries, and $23 billion in annual revenue.

The two companies emphasized that each would continue to be run from its current home base, with Tim Hortons operated out of Oakville, Ontario, and Burger King from Miami. Neither is altering their franchisee agreements or business models. – Adapted from dealbook.nytimes.com

Stop searching. You will never find happiness by continually looking for it in another time and place. When you focus on the lack of something in your life, what you want will always elude you.

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Read us online: www.foodindustrynews.com

Food Industry News® October 2014

Cleaning and Sanitizing How do you clean and sanitize? Here are the correct steps in order of how they should be done: 1. Scrape or remove food bits from the surface.

2. Wash the surface 3. Rinse the surface 4. Sanitze the surface 5. Allow the surface to air-dry When must you clean and sanitize food-contact surfaces? ● After they are used ● Any time food handlers are interrupted during a task and the items being used may have been contaminated ● Before food handlers start working with a different type of food ● After four hours if items are in constant use – Adapted from The National Restaurant Association Educational Foundation (NRAEF)

12th Annual "Taste of Randolph/Fulton Market" Wednesday, October 29 at 2 p.m. * Venue One 1034 W. Randolph St. in Chicago Tickets $100 * Marketing Stations $600 * RSVP at rfmachicago.org or (312) 243-0822

Food & Beverages from Chicago Food Companies

Business Networking with Food Company Owners Platinum Sponsors

Gold Sponsors

Produced by Randolph/Fulton Market Association, a non-profit agency working with Chicago food companies

Iced Tea Trends Americans drank 3.6 billion gallons of tea in 2012 and 85% of that was iced tea, according to the Tea Association of the USA. Restaurants can capitalize on the popular beverage by adding tea to cocktails and “mocktails.”

Operators can offer upscale offerings such as aged tea or kombucha, or infuse tea with trendy dessert flavors like French vanilla or pecan praline. – Adapted from QSR Magazine

oct 33-40.indd 34

The Baking Bible by Rose Levy Beranbaum (Houghton Miffl ni Harcourt; hardcover; 576 pages; $40) is the latest and most comprehensive baking book from the “diva of desserts” Rose Levy Beranbaum.

With entirely new recipes for the very best cakes, pies, tarts, cookies, candies, pastries, breads, and more, this all-inclusive volume draws from Rose’s passion and expertise in every category of baking. Useful tips include using clarified butter in cookies to give the wonderful texture of shortening but with the rich flavor of butter; rolling out pie dough at 60°F to keep the dough from sticking, making it unnecessary to add extra flour or rush the process; advice on the best way to shape and bake sticky buns; and how to make the juiciest apple pie ever.

As you would expect from the woman who’s been called “the most meticulous cook who ever lived,” each sumptuous recipe is truly foolproof-—with detailed instructions that eliminate guesswork, ingenious tips for plan-aheads, and Rose’s golden rules, which put delicious perfection well within reach of any baker.

Available this month.

On Tuesday, August 19th, CRM North America held its first Dealer Training meeting and Demo with their newly formed Dealer group. Pictured are Luigi Pintore, importer of this new line of portion cutters (center), a newly appointed Dealer representing the fine state of Indiana (left) and the machine builder flown in from Italy (right). The machine pictured is the Nexus Bacon portion cutter that also beautifully slices and shingles salami. Identifying the meat industries’ need for a single machine that portion slices both bone-in and bone-less product, Luigi Pintore of LPS Corp., formed CRM North America and is working with his dealers to bring their line of bone-in and boneless portion cutters to North America.

“The disparity between a restaurant’s price and food quality rises in direct proportion to the size of the pepper mill.” – Bryan Miller Instantwhip’s syrup has deep golden tones and thick, rich body make each serving look tantalizing. The first bite seals the deal, delivering fresh maple flavor that elicits heartfelt praise.

The nicely-balanced maple flavor delivers satisfying sweetness.

Call for their complete product list or see their ad on page 30.

9/12/14 3:51 PM

Food Industry News® October 2014

Page 35

Chef Profile NAME: Chris Macchia

RESTAURANT: The Florentine PHONE: 312.660.8866 ADDRESS: 151 W Adams St., Chicago, IL 60603 BIRTHPLACE: Westchester, NY CURRENT POSITION: Executive Chef FIRST FOODSERVICE JOB: Dishwasher at Maxineʼs in Granite Springs, NY FAVORITE FOOD: Pizza and ice cream!

AWARDS/HONORS: Jean Banchet Rising Star Chef Chicago magazineʼs “Best Top 20 Pizzas” MEMORABLE CUSTOMERS: Robert Briggs, who was a regular at Coco Pazzo. Mr. Briggs used to bring his own produce and ask me to make his meal from the produce he brought. The man knew what he wanted!

WORST PART OF JOB: Replacing good cooks.

MOST HUMOROUS KITCHEN MISHAP: I ran a squid ink risotto special and one of our guests liked it so much, he wanted to talk to the chef. When I went out to talk to him, it was tough to keep a straight face because the squid ink had dyed his lips and mouth black.

Your Link to Food Safety From grain elevator to full-service restaurant, our pest management and food safety programs ensure the health of your guests. Our systematic, data-driven approach delivers long-term protection for your brand, image and bottom line.

Proud to serve Chicagoland’s largest food brands and their suppliers.

CONTACT US TODAY | info@mccloudservices.com | www.mccloudservices.com | 1-800-332-7805 Serving IL, IA, IN, MO, KS, KY and TN

FAVORITE FOOD TO PREPARE: Fresh pasta PART OF JOB THAT GIVES MOST PLEASURE: When guests tell me that their meal tastes like they were eating in Italy.

IF YOU COULDNʼT BE A CHEF, WHAT WOULD YOU BE AND WHY: A game host... I love the idea of giving people money or “a brand new car!”

BEST ADVICE RECEIVED: The best advice I ever got was actually not to take a sous chef job too soon—meaning once you go into management, you donʼt go back and you better make sure youʼre ready!

FAVORITE VACATION SPOT: Vermont—to go skiing!

WHAT DO YOU ENJOY THE MOST ABOUT FOOD INDUSTRY NEWS: It keeps me in the loop on industry trends.

Glunz Beer, Inc. Announces Distribution of Baderbräu Craft Beer Baderbräu, Chicago’s Original Craft Beer, has announced its new distribution partner, Louis Glunz Beer, Inc., one of the oldest and largest craft and specialty beer distributors in Chicago.

“We are thrilled to work with Louis Glunz Beer, Inc.,“ says Baderbräu Founder, Rob Sama. “With their proven track record at building brands, and Baderbräu continuing to build momen-

oct 33-40.indd 35

tum in Chi-

Self-respect is the fruit of discipline; the sense of dignity grows with the ability to say no to oneself. — Abraham Heschel

cago, we could not have asked for a better partner.”

Baderbräu’s varietal portfolio currently includes the original year-round flagship Chicago Pilsener, as well as limited edition seasonal expressions including Lawnmower Lager IPL and Red Velvet Bock (to be released for its second year winter 2015). For locations where you can purchase Baderbräu vis-

All Natural, Fresh, Local, Artisan Crafted, Healthy, Kosher Certified and Delicious Tofu We use only the finest locally grown Non-GMO soybeans with no additives or preservatives to create our flavorful tofu in small batches. Our tofu products are naturally cholesterol and gluten free and contain no transfats.

Call now for samples and ordering info: 773-784-2503 Phoenix Bean, LLC | 5438 North Broadway Avenue, Chicago, IL 60640 | t: 773.784.2503 | f: 773.784.3177 | www.phoenixbean.com |

it www.baderbrau.com.

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Read us online: www.foodindustrynews.com

Food Industry News速 October 2014

IRA GOLF OUTING 2014

oct 33-40.indd 36

9/12/14 3:51 PM

Food Industry News® October 2014

You’re Fine: Here’s Why...

We all have days, weeks, months and – for some – even years of feeling anxious and uncertain.

Emptiness fills your thoughts and emotions all too often, nagging at you throughout the day. You set goals but they never satisfy your ego. You always feel a day late and a buck short. The search can seem almost endless.

And a question continues to spin in your mind: “Why can’t I just be happy?”

Recognizing these little victories in your life on a daily basis can take you from a mindset of wishing you had more, to a mindset of joyful appreciation.

Having trouble seeing the goodness? Here’s a list of things you have to smile about – some obvious signs you’re doing just fine in life: 1) You have the freedom to live your life the way you want to live it. If you worry about what you’re going to do with your life, your career, your family, the next step, etc., be grateful. All details aside, this means you have ambition, passion, drive, and the freedom to make your own decisions.

2) You are courageously walking your own path.

When people challenge your decisions, remind yourself that you don’t have to do what everyone else is doing.

3) You are making difficult decisions and acting upon them. How well you play the game of life comes down to the sum of your choices.

4) You are working hard for people and causes you believe in. Working hard for something you don’t care about is called stress; working hard for something you love is called passion.

5) You are choosing to be happy in your own way.

When you stop chasing everyone else’s definition of happiness, you begin to see that the decision to be happy has been available all along.

6) You see obstacles in front of you because you are not settling. Obstacles are put in your way to help you determine if what you want is really worth fighting for.

7) You have made the best of some tough situations. Smiling doesn’t always mean you’re happy with everything. Sometimes it just means you’re strong enough to accept it and make the best of it.

8) You have come a long way. Your past has given you the strength and wisdom you have today, so celebrate it and use the knowledge you’ve gained.

Don’t let it haunt you: You beat it by being here, today.

9) You haven’t quit and you aren’t planning on it.

People rarely quit over the last thing that happened.

Instead they quit a tiny bit each day. Focus on today.

10) You do your best to accept what you can’t change. Acceptance is always the key to moving forward and making positive changes that are within your control.

11) You aren’t scared to fail forward. Wildly successful people fail more often, instead of just once.

12) You haven’t let fear get in your way.

13) You still believe in the possibilities that lie ahead.

oct 33-40.indd 37

Page 37

14) You dare to dream every day. It’s our dreams that change the course of history, not just our plans.

15) You have a vision for your future. “Vision” is the ability to talk about your future with such clarity, it’s as if you are talking about your past.

16) You haven’t let the judgments of others stop you.

17) You are doing what you can with what you have.

18) You are doing your best to provide value. To remain successful, you must constantly find new ways to add value. Keep putting your heart, mind and soul into even your smallest acts. This is one of the great secrets of lasting success.

19) You go out of your way to help people. Service is not doing what is required of us. Service is doing more than is required of us.

20) You aren’t scared to express your love, openly.

Keep doing little things daily to show the people around you that you care.

21) You continue to make a difference. Have you ever thought about how much your actions mean to others? Maybe your small action made forget their problems for a while.

22) You have enough right now to live comfortably.

You didn’t go to sleep hungry last night. You awoke this morning with a roof over your head. You had a choice of what clothes to wear. You have access to clean drinking water and electricity. Be comfortable, want less and appreciate more.

23) You haven’t let rampant materialism get the best of you. Make sure what you own, never owns you.

24) You are in reasonably good health. In other words, if you got sick today you could recover. Your body is the only place you will truly ever live: take care of it as it is yours alone to protect.

25) Your relationships are less dramatic than they used to be. Keep forgoing the negativity.

26) You have escaped from some very toxic relationships. Don’t worry too much about people who don’t worry about you.

27) You know deep down that you are not alone.

28) You have great people in your life who are standing beside you. It’s during the toughest times of your life that you’ll get to see the true colors of the people who say they care about you.

Source: Marc and Angel via Expanded Consciousness

Are you prepared to implement the Affordable Care Act? The Illinois Restaurant Association (IRA) and UnitedHealthcare offer advantages for your IRA member business: } Expertise from the IRA Health Insurance Council – a group of select Illinois health insurance brokers who specialize in legislative initiatives and changes in health insurance law for the restaurant industry } Exclusive health care discounts for IRA members

Find out what the IRA Health Insurance Council and UnitedHealthcare can do for your business.

Visit uhctogether.com/irahic for more information and to request a quote.

Or contact Clinton Wolf at (312) 348-7064 or clinton_v_wolf@uhg.com.

©2014 United HealthCare Services, Inc. Insurance coverage provided by UnitedHealthcare Insurance Company or its affiliates. Administrative services provided by United HealthCare Services, Inc. or their affiliates. Health Plan coverage provided by or through UnitedHealthcare of Illinois, Inc. UHCIL710849-000

Sometimes it takes courage to listen.

All-Natural Empanadas

Deep Pockets Foods presents all-natural empanadas which are made from a century-old family recipe.

They start with a flaky, golden crust and then they’re stuffed will all-natural chicken, spiced beef, ground turkey or Southwest black beans and the perfect amount of

seasonings. For those with a sweet tooth, they offer a Peaches and Cream empanada which you’ll have to taste to believe.

Co-founder of Deep Pockets foods, Paul Altiery is the son of two native Puerto Ricans who know how to whip up traditional Caribbean cuisine. These traditions of cooking have been passed down from Paul’s great grandmother.

These empanadas feature no artificial preservatives, generous portions of filling, quick and easy preparation—from freezer to fryer or oven, and are labeled with UPC and Nutritional Panels. Expand your ethnic offerings with Deep Pockets empanadas!

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Build Core Values from The Inside Out 1: Keep your core values simple to understand so they are simple to implement.

2: Keep goals and core values clear and consistant.

3: Be true to yourself. Live with passion and purpose.

4: Think, say and do in harmony and in consideration of others.

5: Remember that the core values and what they will build is bigger than you, but dependant on your spirit.

6: Empower workers as entreprenuers and pay them on the bottom line. It causes everyone to think like a boss and work toward a common goal 7: Establish strategic partnerships and share the vision.

8: Dare to be unique, strive to be solid.

9: Hold each employee financially accountable for offering their best effort.

10: Make sure your business values align with your own.

oct 33-40.indd 38

Food Industry News® October 2014

Notable Quotables There’s a New Kid in Town and It’s Called “A restaurant is a fantasy- Zapp’s Dancing Grains! a kind of living fantasy in which diners are the most important members of the cast.” – Warner LeRoy “I don’t know when pepper mills in a restaurant got to be right behind frankincense and myrrh in prominence. It used to be in a little jar that sat next to the salt on the table and everyone passed it around, sneezed, and it was no big deal.” – Erma Bombeck

Make Sure You’re Clear On What A “Clearance” Means A clearance, simply defined, is when you are marking down the merchandise for the season and it will not be marked up again.

This is a most attractive term for the customer.

The smart shopper understands that this is your merchandise, regularly priced higher when purchased and held in stock.

It hasn’t been brought in for a sale, it is a bona fide bargain.

Consumers looking for a deal and clearance racks are irresistible. Often the racks contain top, trendy merchandise that simply didn’t click or go into heavy production, so the trend shopper understands it and gets a great bargain. Your racks can contain “must go” merchandise— incredible bargains at the end of the season, holiday and limited, time-sensitive goods that are good... just right for some customers. In any event, “CLEARANCE” is a wonderful word and should be used whenever it is credible.

Luis Zapp, Founder of Zapp’s Dancing Grains has opened a new startup company in Glenview (Sure Food Products, LLC) He and his Father have developed and patented a brand new concept in the baking category.

Panetti, Panettini and Bocaditos come in five new flavors.

Zapp’s Flavorologist, Kaye Zubow Kharasch (some of you may remember Kaye from her Wild Game, Inc. days) is excited to introduce five new flavors.

Mole: Specially blended cocoa powders, almonds and a kick of smoked chipotle.

German Chutney: Caraway seeds, pistachios, mango and pumpkin seeds.

Vietnam: Combination of herbs, spices and peanuts.

Marbleous: Aromatic cinnamon and Wisconsin cranberries with a hint of maple.

Original: The one that inspired them all with a chewy texture that is destined for satisfaction.

“When Luis came to me and told me what he and his Father had accomplished I knew I had to get involved. Who has ever heard of a bread product getting a patent? Everything about these products is exciting. From the texture, which stands up to any dish it’s married to, to its unique ability to become flavor infused is fun! I get so excited at the thought of being part of something brand new, never before seen or tasted,” Kaye Zubow Kharasch said.

With protein costs going up with no sign of falling back, products like Zapp’s Dancing Grains, offer an incredible opportunity for Chef’s and Diners alike, to enjoy a delicious, healthy food that is rich in flavor.

The $2000.00 Panetti Chef’s Challenge is On! The Panetti Chef’s Challenge encourages Chefs, Sous Chefs or Line Cooks to create a dish featuring any of their Panetti, Panettini or Bocaditos. Zapp’s Dancing Grains wants contestants to use the unique flavor infusions to inspire new dishes that can be used on a breakfast, lunch or dinner menu.

A Grand Prize of $2000 and a donation of 200 loaves of Panetti to the winner’s favorite food pantry or soup kitchen.

Two additional finalist prizes totaling $750 and a donation of 50 loaves of Panetti to each of the winner’s favorite food pantry or soup kitchen.

The Panetti Culinary Student Challenge is for culinary students that are currently enrolled in a professional culinary school on the date of submission of the entry and must be at least 18 years of age.

Grand Prize is $350.00 and a donation of 50 loaves Zapp’s Dancing Grains to the winner’s Culinary School.

Chefs can go online to www.dancingrains.com or call 847-834-0479 to get free samples and start working on their new creations. All recipes must be submitted before December 31, 2014. On January 19th, all participants will be invited to their grand finale (venue to be announced); the top 5 will be announced for a live cook-off where assistants will vote for the best, most creative use of Panetti!

Anyone can participate, so sharpen your knifes and get ready to knock everybody else’s socks off with this amazing new product!

Find complete rules and entry forms at www.dancingrains. com/challenge

9/12/14 3:52 PM

Food Industry News® October 2014

Page 39

ExpErt rEfrigEration SErvicE

On-Time • Fair Pricing • All Work Guaranteed

n Walk-Ins n Reach-Ins n Prep Tables n Yogurt Equipment n Rooftop Units n Ice Machines n Display Coolers n Beer Coolers n Beer Systems n Soft Service Equipment n Gelato Machines n Ice Cream Freezers n Retail Merchandisers n Frozen Beverage Machines Kool Technologies offers expert refrigeration repairs with the “service” difference.

Contact us today to see how great a refrigeration company can be.

We take pride in customer satisfaction and quality workmanship.

And don’t forget to ask about our money-saving preventative maintenance programs!

630-483-2256 kooltechnologies.com

Pita Inn Builds a Fifth Location Pita Inn has been serving the finest healthy Mediterranean food and pastries at unbeatable prices since 1982. Family owned and operated with four locations; Glenview, Mundelein, Skokie and Wheeling and their fifth location is a new Pita Inn Skokie under construction and expected to open by late spring.

Pictured here is Dr. Adel (that’s what he calls himself) slicing one of their most popular dishes, Chicken Shawarma which is slices of marinated chicken cooked on a slowly revolving rotisserie. Also pictured is their Chicken Fatoush Salad topped with chicken shawarma tossed in house vinaigrette.

oct 33-40.indd 39

Breakfast Shift

Deli breakfasts, instore baked goods, breakfast bars and hot cereals are growing trends in the U.S. breakfast market, as consumers seek healthier, fresher options for on-the-go early meals, according to Nielsen. Cold cereals have declined by 1.5% annually over the past five years, while deli breakfasts rose 7.9% during the same period. – Adapted

from BakeryAndSnacks.com

Education’s purpose is to replace an empty mind with an open one.

— Malcolm Forbes

We are proud to be the exclusive North and Central Illinois and Northwest Indiana distributor for Stoelting, the leader iin frozen dessert and beverage equipment. We sell and support all dealers throughout our region. For the name of a dealer near you call today or visit our Stoelting showroom located 714 Bonded Parkway, Streamwood, IL.

States With the Most Tolls and Fees

The 15 states that run the most speed traps and collect the most road-user fees also rank as the least fiscally responsible when it comes to transportation spending, according to a study released by the National Motorists Association (NMA).

The motorists’ rights organization compared all 50 states by number of speed traps operated per thousand lane miles, as reported to The National Speed Trap Exchange. The 15 states with the highest speed trap activity are:

1.

2.

3.

4.

5.

6.

7.

8.

New Jersey Massachusetts Rhode Island Delaware Hawaii California Maryland Connecticut

9. Florida 10. New Hampshire 11. Michigan 12. Illinois 13. New York 14. Virginia 15. Vermont – Adapted from www.motorists.org

9/12/14 3:52 PM

feb 1-8_Layout 1 1/13/12 2:36 PM Page 6

Page 640 Page

Follow Us On Facebook and Twitter Read us online: www.foodindustrynews.com

FOOD INDUSTRY NEWS®October February, 2012 Food Industry News® 2014

17: You don’t to have Illinois, Newneed Jersey it all worked out. Tomorrow is Have Highest another day.

Move-Outs

18:Lighten up onby yourself.

Data released United 19;Lines, Listena moving to yourcominner Van pany, reports dialogue.

Wouldthat youIllinois speak to n and New Jersey tied forsame the someone you love in the n highest number of cusway? tomers who were moving 20;Take risks, take leaps of n out-of-state. faith. grow wings.

TheYou’ll suburban St. Louisn 21: Be of service to others. Be based company, according to an AP report, tracks interested in others. Peoplein-reterstate migration member what you didpatterns for them. each year dating back to Heated to 300° with real wood overnight 22:“No” is a complete senAlso Available: Massages, Body Scrubs, 1977, providing data so ac9 Saunas tence. that many financial Acupressure, Foot Massages Plus: Restaurants, Juice Bar, curate Theater, Relaxation Areas 23: Don’t stressestate so much over and real comBring In This Ad For 10% Off Massages, firms 809 Civic Center Dr., Niles, IL decisions. needn’t be panies useDecisions it.

Plus: Restaurants, Juice Bar, Theater, Relaxation Areas Acupressure Massage, Foot Massage, 847-972-2540 A spokeswoman for the 809 Civic Center Dr., Niles, IL forever. www.kingspa.com Reflexology Body Scrub www.kingspa.com company told CBS Louis 847-972-2540 or 24: Cultivate andSt.nurture that over 60 percent of the friendships. With love and care 40 Pieces of Advice That Are company's business in Illithey can last a lifetime.

At the same time don’t be nois involved individuals or Essential to Happiness afraid to edit friendships. businesses who were leav1:The You are not your job. You areisnot the amount Taste of Chicago back in the hands of the ingjust the described 25:Youaare enough as state. you are.She Perfect in your of cash you have in the bank.

You are not your posCan Chicago Department of Cultural Affairs after that number as "pretty big" imperfection. sessions. smaller, lackluster version under the direction of With A Scan!

-- most states, she Simply noted, say 2: Find your passion. for whatWith inspires you.

26: down Learn to accept compliments. the Chicago ParkLook District. attendance hover between 50 and 60 – Fits on a keychain – Find what youand loveno to dohelp and pursue with all yourwith ‘thank you’. in 2011, fromitincidents roving percent.

Save 30% Call Now! heart.

Youand may lack well find way how to seating, make money gangs of aadequate the Taste 27: Bewill willing to show that you vulnerable.

Illinois hasare also seen It from doing it.

(888) 661-3387 undergo a facelift and change of dates. is in fact the greatest act of courage. growing numbers of peo3:The Love 2012 hurts. But it is so much better than closwww.chicagomoneycop.com Taste will run Wednesday, July 11th ple leaving the state each 28; You are never alone.

Clients include: Shell, PayLess, Universal, ing yourself off for fear of July being 15th. hurt and not expethrough Saturday, yearfirst since 29; Forgive. Yourself and the thencompany others. We are Bank of America, Bars, C-Stores & Distributors riencing love.

In addition to the Taste, other city festivals inbegan conducting its study, all in this together.

4: Communication and respect are the foundaaccording to CBS. clude: 30: Your attitude is always a choice.

According to Fox tions for a lasting relationship.

29th Annual Chicago Blues Festival, June 8-10 31: Laugh a lot.

Have fun. the states that Chicago, 5: Three things are needed in aWater relationship 54th Annual Chicago Air and Show,--August 18-19 32: Magic outside yourtocomfort zone. were home the highest lust, love, and shared values.

34th Annual Chicago Jazz Festival, August 30-Sept 2 happens ofnow. newItresidents 33: Learn to loveinflux yourself gets harder if 6: Never compare yourself others. It’sSeptember a waste 14th Annual World MusictoFestival, 13-20 were located in the South of energy. You are unique and have your own gifts you leave it until you’re older. and West -- the Carolinas, to offer the world.

34; Don’t worry about what other people think.

Arkansas, Texas, Oregon 7:Volkswagen Look after yourhas health -- physical, mental, and They think about you lot less than youthe imagine. stopped pestering employees with anda Nevada -- and Disspiritual.

35: workFollow your intuition.

Your guts have the anafter-hours e-mails, a growing complaint in the trict of Columbia.

8: Don’t complain. Decide what you will tolerate swer. Every time. place.

Companies leaving the and get on with life.had its Blackberry servers stop sending Volkswagen Marshall Bruce state of Illinois hasexpect beenanya 36: Happiness starts within.

Do not e-mails to some work, off-duty employees who had com9: Set boundaries: family, and friendships.

Mathers (aka hot-button one else to make you happy. issue since large plained.

Thegetcompany Eminem) stopped 10: Manners you a longstops way. sending messages 30 min- corporations Sears Hold37: Be financially savvy right from the off. Save utes after theeveryday. end of employees' shifts and resumes 30 into LaScarola for ings Corp. and CME Group, 11: Be grateful 10%. Debt is not pretty. Make your own lunch for minutes next shift starts, some great home 12: Expectbefore to fail. the Failure is not fatal.

Learnthe the BBC reported. the operator of the Chicago Volkswagen is up notand alone in hearing fromwork. employees style gourmet Ital- lessons, A cappuccinoMercantile and a sandwich a day soon add Exchange then get back try again. who feel their employer is infringing on their personal threatened to move to ian food recently.

13: Have outrageous dreams. You’ll be amazed at up. time with after-hours e-mails. Legally, the issue Pictured here with states a bet38: of Lifeconisn’t a race.

Stopoffering and smellthem the roses. what comes true. tacting employees on work matters dangerously inchef owners ter tax deal.

Democratic 39: When overwhelmed ask yourself, “Will this 14: Act with integrity at all times.

Armondo Vasquez fringes on privacy and uncompensated labor.

Gov. Pat Quinn and the 15:A VW Call spokesman your parents.said, They"Itmay haveimpact even be issue in 5 years time?” haswell a poor onanan and Joey Mondelli. state legislature responded up but they tried theirI best.

40:patrol Change happens.

It’s one of the certainindividual's well-being. think that one has to LaScarola is locat- screwed by approving taxgreat breaks for 16: Know your values.

Let no one violate what noned at 721 W Grand quite carefully the borderline between work tiesand in life.

Learn toboth roll with it. companies that are ex–Rebecca Perkins, author pected of “Best Knickers Lessons for Midlife” you hold as–UPI important whether a boss or partner. work.”

Ave, Chicago. to Always: cost 50the state $330 million. –Huffington Post

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Open 7 Days/24 Hours

For Men & Women Clothing Provided Detox Your Body Relax, Rejuvenate, Restore!

25. $30

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Only ONLY

9 SauNaS

Can You Spot The Fake Bill? Taste Change MoneyCop

VW Ends After-Hours Work Email

oct 33-40.indd 40

9/12/14 3:52 PM

Food Industry News® October 2014

Page 41

DIRECTORY ACCOUNTANTS

BOOTHS

COFFEE HOUSE PRODUCTS

FAUCETS

Baker Tilly ........................................................... 312-729-8100

Chicago Booth ................................. Page 18 .... 773-378-8400

Chicago Coffees & Teas ..................................... 773-252-7000

Faucet Shoppe The ......................... Page 22 .... 773-478-3890

SS&G .................................................................. 847-824-4006

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

COFFEE ROASTERS

FILTERS-EXHAUST SYSTEMS

ADVERTISING

BOOTHS-UPHOLSTERERS

Java Mania Coffee Roaster ................................ 815-885-4661

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

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

Chicago Booth ................................. Page 18 .... 773-378-8400

COFFEE-GOURMET & SPECIALTY

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

AIR CONDITIONING-SYSTEMS CLEANING

BREAD & ROLLS

Chicago Coffees & Teas ..................................... 773-252-7000

FIRE SUPRESSION SYSTEMS

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

Biondillo/Today’s Temptations .......... Page 29 .... 773-921-8282

COFFEE-WHOLESALE

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

AIR FILTERS-SALES & SERVICE

Gonnella Baking Co ......................... Page 05 .... 312-733-2020

$3.95 Coffee ....................................................... 847-671-9600

FIRE-EXTINGUISHERS

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

IL Mulino di Valenzano Bakery ......... Page 30 .... 773-934-1625

Java Mania Coffee Roaster ................................ 815-885-4661

Zapp’s Dancing Grains .................... Page 08 .... 847-834-0479

COLD STORAGE

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

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

Henrichsen Fire & Safety Equip .......................... 800-373-9714

BUTTER-CLARIFIED

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

Danish Maid Butter Co ..................... Page 08 .... 773-731-8787

CONCESSION EQUIPMENT & SUPPLIES

BUTTER-PREPORTIONED-WHIPPED

Gold Medal Products ....................... Page 06 .... 800-767-5352

Danish Maid Butter Co ..................... Page 08 .... 773-731-8787

CONSULTING & DESIGN

CABLE TV-SALES & INSTALLATION

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

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

COOLERS & FREEZERS

CARPET, RUG & UPHOLSTERY CLEANING

Fogel Factory Direct/UFFB .............. Page 06 .....847-616-0711

Sexton Complete Care..................... Page 28 .....847-827-1188

CORNED BEEF-FRESH

CASH & CARRY-WHOLESALE

Papa Charlie’s.................................. Page 31 ... 877-522-PAPA

GFS Marketplace ............................. Page 12 .... 800-968-6525

Vienna Beef ........................................................ 773-278-7800

CASH REGISTERS & SUPPLIES

CORPORATE GIFTS

Schmaus Cash Register & POS ......................... 847-675-6066

Vienna Beef ........................................................ 773-278-7800

CATERING-VEHICLES

DAIRY-PRODUCTS

DCI Central ...................................... Page 25 .... 800-468-7478

Instantwhip Chicago......................... Page 30 .... 800-933-2500

CEILING CLEANING

DELIVERY SERVICE

Chicago Ceiling Care .......................................... 708-233-6900

Chicago Messenger Service ............ Page 19 .... 312-666-6800

CHAIRS-COMMERCIAL

DELIVERY-VEHICLES

Chicago Booth ................................. Page 18 .... 773-378-8400

DCI Central ...................................... Page 25 .... 800-468-7478

John Manson & Associates ................................. 773-278-8280

DESSERTS

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

Eli’s Cheesecakes............................ Page 15 .... 773-736-3417

CHARCOAL

Gerhard’s European Desserts ......... Page 26 .... 847-234-0023

Apache Supply .................................................... 708-409-1040

The Cheesecake Factory Bakery..... Page 48 .... 317-727-7912

Charcoal Supply Company ................................. 312-642-5538

Algelato Chicago ................................................. 847-455-5355

CHEESECAKES

DIRECTV

Eli’s Cheesecakes............................ Page 15 .... 773-736-3417

BKS Enterprises...................................................847-352-1118

The Cheesecake Factory Bakery..... Page 48 .... 317-727-7912

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

CHEMICALS

DISHWASHER-LEASING & RENTAL

Lee’s Chemical Solutions................. Page 31 .... 844-550-5337

Lee’s Chemical Solutions................. Page 31 .... 844-550-5337

CHICKEN-PROGRAMS

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

FSI/Foodservice Solutions .................................. 847-719-6088

DISPOSABLES

CHILI

Quill.com .......................................... Page 20 .....847-876-4115

Captain Ken’s Foods........................ Page 29 .....800-510-3811

DISTRIBUTOR SALES REPS

CIGARS

Jeff Goworowski................................................... 312-738-1111

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

DUCT CLEANING

CLASSIFIED ADVERTISING

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

Thunderbird Food Machinery ........... Page 04 .... 866-451-1668

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

Zepole Restaurant Supply ............... Page 17 .... 630-783-1239

Chicago Booth ................................. Page 18 .... 773-378-8400

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

ELECTRICAL REPAIR & MAINTENANCE

Losurdo Inc ......................................................... 630-833-2828

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

SuperClean ......................................................... 847-361-0289

Mackay Heating & Mechanical......... Page 06 .... 847-381-0448

FOODSERVICE EQUIPMENT-REPAIR

BAR SUPPLIES

CO-PACKERS

ETHNIC FOODS

CSI - Coker Service Inc ................... Page 29 .... 888-908-5600

Ramar Supply Co............................. Page 23 .... 708-233-0808

T F Processors................................. Page 22 .... 847-709-2600

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

Mackay Heating & Mechanical......... Page 06 .... 847-381-0448

BATCH FREEZERS

COCKTAIL BLENDERS

FANS-VENTILATING & EXHAUST

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

ARCHITECTS Dacre & Youngquist LLC Architects .................... 312-477-0773 Dearborn Architects ............................................ 312-939-3838 Sarfatty Associates ..............................................847-920-1100 ASIAN FOOD PRODUCTS Kikkoman Sales USA .......................................... 630-954-1244 ASSOCIATIONS Illinois Restaurant Association ......... Page 33 .... 312-787-4000 Randolph Fulton Market Assoc ........ Page 34 .... 312-458-0789 ATM MACHINES Meirtran ATM.................................... Page 32 .... 800-382-5737 ATTORNEYS Tabahi Law .......................................................... 847-260-8182 AUCTIONEERS Bob King Auctions ............................ Page 26 .... 847-458-0500 AWARDS Classic Design Awards ....................................... 847-470-0855 AWNINGS & CANOPYS Chesterfield Awnings ....................... Page 26 .... 312-666-0400 BAKERS-WHOLESALE Biondillo/Today’s Temptations .......... Page 29 .... 773-921-8282 Gerhard’s European Desserts ......... Page 26 .... 847-234-0023 Gonnella Baking Co ......................... Page 05 .... 312-733-2020 IL Mulino di Valenzano Bakery ......... Page 30 .... 773-934-1625 Zapp’s Dancing Grains .................... Page 08 .... 847-834-0479 JR Dessert Bakery .............................................. 773-465-6733 BAKERY-PRODUCTS Instantwhip Chicago......................... Page 30 .... 800-933-2500 BANKING Ridgestone Bank.............................. Page 11......262-789-1011 BANNERS & POSTERS Accurate Printing................................................. 708-824-0058 BAR SPOTTING/HOSPITALITY SECURITY Petritis Group Inc IL Lic 117001002 .................... 847-705-6619 BAR STOOLS

FIRST AID-EQUIPMENT & SUPPLIES Affirmed Medical Service .................................... 847-322-9185 FLOOR MAINTENANCE Sexton Complete Care..................... Page 28 .....847-827-1188 FOOD BROKERS Lazza Food Service Brokerage........................... 847-322-8893 FOOD DISTRIBUTORS Devanco Foods ................................ Page 19 .... 847-228-7070 Tec Foods Inc................................... Page 04 .... 773-638-5310 Anichini Brothers ................................................. 312-644-8004 GFS Food Service Distribution ........................... 800-968-6515 US Foods ............................................................ 800-942-9470 FOOD EQUIPMENT Bob King Auctions ............................ Page 26 .... 847-458-0500 Gold Medal Products ....................... Page 06 .... 800-767-5352 FOOD PHOTOGRAPHY Al MacDonald Photography ................................ 630-283-0038 FOOD PROCESSING EQUIP SALES & SERVICE LPS Corp ......................................... Page 19 .... 847-451-2222 FOOD PRODUCTS GFS Marketplace ............................. Page 12 .... 800-968-6525 ILTaco............................................... Page 14 .... 312-421-3000 Lily From The Village Baked Goods Page 16 .... 800-498-2248 Tec Foods Inc................................... Page 04 .... 773-638-5310 Soupbase.com .................................................... 216-381-9916 FOOD PRODUCTS-PREPARED Captain Ken’s Foods........................ Page 29 .....800-510-3811 FOOD SAFETY TRAINING Chicago Hospitality Training ............ Page 38 .... 847-275-2636 Food Industry Training ........................................ 630-690-3818 FOODSERVICE EQUIPMENT Leach Food Equipment Dist............. Page 30 .... 815-712-7707 March Quality Used & New Equip.... Page 11..... 800-210-5895

Kool Technologies ............................ Page 39 .... 630-483-2256

Blendtec .............................................................. 800-253-6383

AWR Welding ................................... Page 25 .... 773-491-5353

FOODSERVICE- LAYOUT & DESIGN

BLENDERS

COFFEE & TEA

FAST FOOD ITEMS

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

Blendtec .............................................................. 800-253-6383

Chicago Coffees & Teas ..................................... 773-252-7000

ILTaco............................................... Page 14 .... 312-421-3000

Losurdo Inc ......................................................... 630-833-2828

oct 41-48.indd 41

9/15/14 9:12 AM

Food Industry News® October 2014

Page 42 FOODSERVICE-EQUIPMENT PARTS

HOOD SYSTEMS-FIRE

JUICERS-FRUIT & VEGETABLES

OLIVE OILS

CSI - Coker Service Inc ................... Page 29 .... 888-908-5600

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

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

Columbus Vegetable Oils................. Page 09 .... 773-265-6500

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

Henrichsen Fire & Safety Equip .......................... 800-373-9714

KITCHEN-DESIGNERS

FOODSERVICE-SUPPLIES

HOT DOGS

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

GFS Marketplace ............................. Page 12 .... 800-968-6525

Red Hot Chicago.............................. Page 10 .... 800-249-5226

KITCHEN-EXHAUST SYSTEMS/CLEANING

Ramar Supply Co............................. Page 23 .... 708-233-0808

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

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

FREEZERS-ALL TYPES

Vienna Beef ........................................................ 773-278-7800

Custom Cooler & Freezer ................ Page 12 .... 630-879-3131 FRYERS FSI/Foodservice Solutions .................................. 847-719-6088 GASKET REPLACEMENT SERVICE Hands on Gaskets & Hardware .......................... 708-641-7007 Just Gaskets And Hardware ............................... 708-758-1289 GELATO Palazzolo’s Gourmet Ice Cream ...... Page 34 .... 269-561-2000 Algelato Chicago ................................................. 847-455-5355

ICE CREAM Chocolate Shoppe Ice Cream .......... Page 26 .... 608-221-8640 Homer’s Gourmet Ice Cream ........... Page 16 .... 847-251-0477 Instantwhip Chicago......................... Page 30 .... 800-933-2500 Palazzolo’s Gourmet Ice Cream ...... Page 34 .... 269-561-2000 Algelato Chicago ................................................. 847-455-5355 ICE CREAM-EQUIPMENT & SUPPLY Kool Technologies ............................ Page 39 .... 630-483-2256

Enviromatic Corporation of America ................... 847-729-8000 Olympia Maintenance ......................................... 708-344-0344 KNIFE-SHARPENING SERVICE Cozzini Inc .......................................................... 888-846-7785 Maestranzi Brothers ............................................ 708-867-7323 LINEN SUPPLY & RENTAL SERVICE Cosmopolitan Textile ........................................... 773-254-6100 De Normandie Linen ........................................... 773-731-8010 Mickey’s Linen .....................................................773-545-7211 Valley Linen Supply............................................. 630-897-4474

GELATO EQUIPMENT & SUPPLIES

ICE MACHINES SALES & LEASING

LIQUOR CONTROL SYSTEMS

Kool Technologies ............................ Page 39 .... 630-483-2256

LPS Corp ......................................... Page 19 .... 847-451-2222

LCSI, Inc ............................................................. 847-836-0194

GIARDINERA

ICE MACHINES-SALES-RENTAL OR LEASING

LIQUOR LIABILITY/AUTO/UMBRELLA

E Formella & Sons .............................................. 877-598-0909

Empire Cooler Service ..................... Page 14 .... 312-733-3900

Northern Illinois Insurance ............... Page 21 .... 815-226-9353

V Formusa Company .......................................... 312-421-0485

ICE-MAKING EQUIPMENT/REPAIR & SERVICE

GLYCOL REFRIGERATION SYSTEM & REPAIR Mackay Heating & Mechanical......... Page 06 .... 847-381-0448 GOURMET-FOOD PRODUCTS Chicago Importing Company .............................. 800-828-7983 GREASE REMOVAL SERVICE American BioFuels Corp ..................................... 630-631-5714 Hopkins Grease Company .................................. 877-404-7327 Kaluzny Bros Inc ................................................. 815-744-1453

Mackay Heating & Mechanical......... Page 06 .... 847-381-0448 ICE-SCULPTURE AAA Nadeau’s Ice Sculptures ............................. 708-366-3333 INSURANCE Heil & Kay Insurance Agency........... Page 27 .... 847-259-1421 Jos Cacciatore & Company ............. Page 11..... 312-259-8200 Northern Illinois Insurance ............... Page 21 .... 815-226-9353

LIQUOR-WHOLESALE Peerless Liquors ................................................. 773-378-3908 LOGISTICS COMPANIES Perishable Distribution Solutions ........................ 888-491-1641 MEAT PROCESSING EQUIP SALES & SERVICE LPS Corp ......................................... Page 19 .... 847-451-2222 Berkel Midwest.................................................... 800-921-9151 MEAT-SMOKED Nueske Applewood Smoked Meats .................... 800-382-2266

United Healthcare ............................ Page 37 .... 312-348-7064

MEAT-WHOLESALE

GREASE TRAP PUMPING SERVICE

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

Devanco Foods ................................ Page 19 .... 847-228-7070

Tierra Environmental........................ Page 22 .... 888-551-1998

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

Meats By Linz .................................. Page 16 .... 708-862-0830

American BioFuels Corp ..................................... 630-631-5714

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

Russo Meat & Pizza Supply............. Page 04 .... 708-385-0500

Hopkins Grease Company .................................. 877-404-7327

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

Mahoney Environmental ..................................... 800-892-9392

Kaluzny Bros Inc ................................................. 815-744-1453 GREASE TRAPS SERVICE & CONSULTING Mahoney Environmental ..................................... 800-892-9392 GREASE-EXHAUST CLEANING Averus ................................................................. 800-393-8287 Enviromatic Corporation of America ................... 847-729-8000 Olympia Maintenance ......................................... 708-344-0344 GREEK FOOD PRODUCTS Olympia Foods ................................. Page 13 .... 773-735-2250

Society Insurance ............................................... 888-576-2438 The Horton Group ............................................... 312-917-8610 INSURANCE SERVICES Northern Illinois Insurance ............... Page 21 .... 815-226-9353 Clermont Specialty Managers ............................. 800-504-7012 Farmers Insurance-Mark Holihan ....................... 847-823-6800 INTERIOR DECORATORS & DESIGNERS Sarfatty Associates ..............................................847-920-1100

Anichini Brothers ................................................. 312-644-8004 Buedel Fine Meats & Provisions ......................... 708-496-3500 MEDICAL SUPPLIES Affirmed Medical Service .................................... 847-322-9185 MENUS-CUSTOM PRINTED Accurate Printing................................................. 708-824-0058 MILK Instantwhip Chicago......................... Page 30 .... 800-933-2500 MURALS-INTERIOR CUSTOM MEK Design ........................................................ 847-858-1540

GYROS

ITALIAN BEEF

MYSTERY SHOPPING/HOSPITALITY SECURITY

Devanco Foods ................................ Page 19 .... 847-228-7070

Devanco Foods ................................ Page 19 .... 847-228-7070

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

Olympia Foods ................................. Page 13 .... 773-735-2250

Papa Charlie’s.................................. Page 31 ... 877-522-PAPA

NACHO-EQUIPMENT & SUPPLIES

Red Hot Chicago.............................. Page 10 .... 800-249-5226

Gold Medal Products ....................... Page 06 .... 800-767-5352

HAMBURGER PATTY MANUFACTURER Devanco Foods ................................ Page 19 .... 847-228-7070 HEATING & AIR CONDITIONER SERVICE & REP Mackay Heating & Mechanical......... Page 06 .... 847-381-0448 Mechanical 24 ..................................................... 847-987-9738 HOOD & DUCT SYSTEMS AWR Welding ................................... Page 25 .... 773-491-5353 HOOD & EXHAUST-CLEANING Averus ................................................................. 800-393-8287 Enviromatic Corporation of America ................... 847-729-8000

Serrelli’s Foods ................................ Page 28 ...877-385-BEEF ITALIAN FOOD SPECIALTIES E Formella & Sons .............................................. 877-598-0909 ITALIAN SAUSAGE Devanco Foods ................................ Page 19 .... 847-228-7070 Papa Charlie’s.................................. Page 31 ... 877-522-PAPA Anichini Brothers ................................................. 312-644-8004 JANITOR-SUPPLIES

NAME-PLATES & TAGS Classic Design Awards ....................................... 847-470-0855 OFFICE SUPPLIES Quill.com .......................................... Page 20 .....847-876-4115 OIL & SHORTENING

ORGANIC FOODS Biondillo/Today’s Temptations .......... Page 29 .... 773-921-8282 Pastorelli Foods ...............................................800-SOS-AUCY OUTDOOR FURNITURE John Manson & Associates ................................. 773-278-8280 OVEN REPAIR & MAINTENANCE Mackay Heating & Mechanical......... Page 06 .... 847-381-0448 OVENS-SALES & SERVICE Cobblestone Ovens ............................................ 847-635-0172 PAINTING & HANDYMAN SERVICES Schubert Painting................................................ 847-606-9660 PANCAKE-BATTER & MIX Lily From The Village Baked Goods Page 16 .... 800-498-2248 Tec Foods Inc................................... Page 04 .... 773-638-5310 Gust John Foods & Products Corp ..................... 630-879-8700 PAPER-PRODUCTS Ramar Supply Co............................. Page 23 .... 708-233-0808 PARTY-FAVORS & SUPPLIES Ramar Supply Co............................. Page 23 .... 708-233-0808 PASTA-FRESH AND FROZEN Pastafresh Home Made Pasta ............................ 773-745-5888 PASTRIES-WHOLESALE Gerhard’s European Desserts ......... Page 26 .... 847-234-0023 PATIO HEATERS TNG Industries ................................. Page 06 .....708-449-1100 PATTY MACHINES/FOOD FORMERS Berkel Midwest.................................................... 800-921-9151 PAYROLL SERVICE Payville Usa The Hero’s of Payroll... Page 35 .... 630-366-2600 PEST CONTROL/PEST ELIMINATION Mc Cloud Services ........................... Page 35 .... 800-332-7805 Presto X Pest Control ......................................... 888-627-5772 PHOTOGRAPHY Al MacDonald Photography ................................ 630-283-0038 PICKLES & RELISH Vienna Beef ........................................................ 773-278-7800 PIZZA SUPPLY DISTRIBUTORS Russo Meat & Pizza Supply............. Page 04 .... 708-385-0500 Anichini Brothers ................................................. 312-644-8004 PIZZA-FROZEN ILTaco............................................... Page 14 .... 312-421-3000 PLAQUES Classic Design Awards ....................................... 847-470-0855 PLUMBING SUPPLIES Faucet Shoppe The ......................... Page 22 .... 773-478-3890 POINT OF SALE SUPPLIES Western Business Systems ............. Page 18 .... 773-878-7200 Schmaus Cash Register & POS ......................... 847-675-6066 POINT OF SALE SYSTEMS Resource Point of Sale .................... Page 24 .... 773-252-5500 Western Business Systems ............. Page 18 .... 773-878-7200

Columbus Vegetable Oils................. Page 09 .... 773-265-6500

HotSauce Technologies ...................................... 312-623-6007

OILS & FATS-COOKING

LCSI, Inc ............................................................. 847-836-0194

Columbus Vegetable Oils................. Page 09 .... 773-265-6500

Merchants Solutions ........................................... 708-449-6650

OILS & VINEGAR

Retail Control Solutions ...................................... 630-521-9900

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

Ramar Supply Co............................. Page 23 .... 708-233-0808

Pastorelli Foods ...............................................800-SOS-AUCY

Schmaus Cash Register & POS ......................... 847-675-6066

HOOD & EXHAUST-SYSTEMS

JAPANESE-FOOD PRODUCTS

OILS-COOKING/BULK

SilverWare POS .................................................. 888-510-5102

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

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

Columbus Vegetable Oils................. Page 09 .... 773-265-6500

TEEPOS Torres Electronic Equip ....................... 773-862-9181

oct 41-48.indd 42

9/15/14 9:13 AM

Food Industry News® October 2014

Page 43

POPCORN-EQUIPMENT & SUPPLIES

RESTAURANT-EQUIPMENT MANUFACTURING

SPICE BLENDS

VALET PARKING SERVICES

Gold Medal Products ....................... Page 06 .... 800-767-5352

Emberglo.......................................... Page 18 .... 773-604-8700

Start Parking Company ....................................... 312-595-5790

PRESSURE WASHING

RESTAURANTS

Famar Flavors ..................................................... 708-926-2951

VENTILATING-SYTEMS CLEANING

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

STAINLESS STEEL EQUIPMENT & REPAIR

Mahoney Environmental ..................................... 800-892-9392

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

C & R Restaurant Service ................ Page 27 .... 312-850-1818

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

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

STEAM CLEANING

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

PRINTING-CUSTOM ITEMS Accurate Printing................................................. 708-824-0058 PRIVATE LABEL FOOD MANUFACTURERS T F Processors................................. Page 22 .... 847-709-2600 E Formella & Sons .............................................. 877-598-0909 PRODUCE DISTRIBUTORS Premier Produce ................................................. 847-678-0780 PUBLISHING Food Industry News ............................................ 847-699-3300 RE-UPHOLSTERY Chicago Booth ................................. Page 18 .... 773-378-8400 REFRIGERATION EQUIP SERVICE & REPAIR CSI - Coker Service Inc ................... Page 29 .... 888-908-5600 Mackay Heating & Mechanical......... Page 06 .... 847-381-0448 Accu-Tech ........................................................... 847-658-8440 Mechanical 24 ..................................................... 847-987-9738 REFRIGERATION UNITS Fogel Factory Direct/UFFB .............. Page 06 .....847-616-0711 REFRIGERATION-EQUIP/COMMERCIAL Custom Cooler & Freezer ................ Page 12 .... 630-879-3131 Fogel Factory Direct/UFFB .............. Page 06 .....847-616-0711 RENDERER-RECYCLING Mahoney Environmental ..................................... 800-892-9392 RESTAURANT EQUIPMENT FSI/Foodservice Solutions .................................. 847-719-6088 Losurdo Inc ......................................................... 630-833-2828 RESTAURANT EQUIPMENT & SUPPLIES C & R Restaurant Service ................ Page 27 .... 312-850-1818 Custom Cooler & Freezer ................ Page 12 .... 630-879-3131 Olympic Store Fixtures..................... Page 25 .... 773-585-3755 Quill.com .......................................... Page 20 .....847-876-4115 Ramar Supply Co............................. Page 23 .... 708-233-0808 Zepole Restaurant Supply ............... Page 17 .... 630-783-1239 Berkel Midwest.................................................... 800-921-9151 RESTAURANT EQUIPMENT REPAIR SERVICE CSI - Coker Service Inc ................... Page 29 .... 888-908-5600 Mackay Heating & Mechanical......... Page 06 .... 847-381-0448 Accu-Tech ........................................................... 847-658-8440 Berkel Midwest.................................................... 800-921-9151 Cobblestone Ovens ............................................ 847-635-0172 Hobart Corporation ............................................. 847-631-0070 Mechanical 24 ..................................................... 847-987-9738 RESTAURANT EQUIPMENT-NEW & USED Bob King Auctions ............................ Page 26 .... 847-458-0500 March Quality Used & New Equip.... Page 11..... 800-210-5895 RESTAURANT REAL ESTATE SALES John Moauro/Realty Executives ..........................708-361-1150

SALAD-DRESSINGS & OILS Columbus Vegetable Oils................. Page 09 .... 773-265-6500 Tec Foods Inc................................... Page 04 .... 773-638-5310 SANITATION TRAINING Illinois Restaurant Association ......... Page 33 .... 312-787-4000 SATELLITE TV SYSTEMS Prime Time Sports .............................................. 847-637-3500 SAUSAGE Red Hot Chicago.............................. Page 10 .... 800-249-5226

Mahoney Environmental ..................................... 800-892-9392 Olympia Maintenance ......................................... 708-344-0344 SUPERMARKET & DELI EQUIPMENT Leach Food Equipment Dist............. Page 30 .... 815-712-7707 SUPERMARKET EQUIP SALES & SERVICE LPS Corp ......................................... Page 19 .... 847-451-2222 SUPERMARKET INTERIORS MEK Design ........................................................ 847-858-1540

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

SUPERMARKET- EQUIPMENT/ NEW & USED

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

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

Vienna Beef ........................................................ 773-278-7800

SURVEILLANCE-SYSTEMS

SAUSAGE MAKING EQUIP SALES & SERVICE LPS Corp ......................................... Page 19 .... 847-451-2222 SBA LOANS Ridgestone Bank.............................. Page 11......262-789-1011 SCALE SYSTEMS TEEPOS Torres Electronic Equip ....................... 773-862-9181 SCALES Berkel Midwest.................................................... 800-921-9151 SEATING Waco Manufacturing ........................................... 312-733-0054 SEWER(MAINT)-RODDING & JETTING Tierra Environmental........................ Page 22 .... 888-551-1998 SHEET METAL FABRICATION

TEEPOS Torres Electronic Equip ....................... 773-862-9181 SYRUP-PANCAKE & WAFFLE Gust John Foods & Products Corp ..................... 630-879-8700 SYRUP-SUGAR FREE Gust John Foods & Products Corp ..................... 630-879-8700 T-SHIRTS-CUSTOM PRINTED DLS Custom Embroidery .................................... 847-593-5957 TABLES-ALL TYPES

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

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

American Graphics .......................... Page 27 .... 888-774-6270 Classic Design Awards ....................................... 847-470-0855 SILVERWARE & DINNERWARE John Manson & Associates ................................. 773-278-8280 SLICERS-SALES & SERVICE LPS Corp ......................................... Page 19 .... 847-451-2222 Berkel Midwest.................................................... 800-921-9151

Sexton Complete Care..................... Page 28 .....847-827-1188 WORKERS COMP INSURANCE Northern Illinois Insurance ............... Page 21 .... 815-226-9353 Farmers Insurance-Mark Holihan ....................... 847-823-6800 YOGURT & SOFT SERVE EQUIPMENT Kool Technologies ............................ Page 39 .... 630-483-2256

Food Industry News ............................................ 847-699-3300 Illinois Food Retailers Association ...................... 800-624-6712 TRUCK GRAPHICS American Graphics .......................... Page 27 .... 888-774-6270

DCI Central ...................................... Page 25 .... 800-468-7478 TRUCK-SALES NEW & USED D & S Truck Center .......................... Page 23 .... 708-352-5551 TV SALES, SERVICE & INSTALLATION BKS Enterprises...................................................847-352-1118 Prime Time Sports .............................................. 847-637-3500

Kudan Group Inc ................................................. 312-575-0480

Taylor Freezers and Equipment .......................... 888-942-0777

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

SOUP BASES

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

Soupbase.com .................................................... 216-381-9916

RESTAURANT-DESIGNERS

SOUPS

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

Vienna Beef ........................................................ 773-278-7800

Losurdo Inc ......................................................... 630-833-2828

SPA

UPHOLSTERY CLEANING

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

King Spa & Sauna............................ Page 40 .... 847-972-2540

Sexton Complete Care..................... Page 28 .....847-827-1188

oct 41-48.indd 43

Instantwhip Chicago......................... Page 30 .... 800-933-2500 WOOD FLOOR CLEANING & INSTALLATION

TRADE SHOWS & EVENTS

TRUCK-SALES & SERVICE

Kool Technologies ............................ Page 39 .... 630-483-2256

WHIPPED CREAM

TRADE PUBLICATIONS

Blendtec .............................................................. 800-253-6383

SOFT SERVE-ICE CREAM/EQUIP & SUPPLIES

KOP Ind. Welding & Fabrication ...... Page 31 .... 630-930-9516

Pastorelli Foods ...............................................800-SOS-AUCY

DCI Central ...................................... Page 25 .... 800-468-7478

Stick Out Social................................ Page 08 .... 312-655-9999

WELDING & FABRICATING

Phoenix Tofu .................................... Page 35 .... 773-784-2503

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

SOCIAL MEDIA SERVICES

Americaneagle.com ......................... Page 28 .... 847-699-0300

TOMATO PRODUCTS

SMOOTHIE MACHINES

Lee’s Chemical Solutions................. Page 31 .... 844-550-5337

WEBSITE DESIGN

TOFU PRODUCTS-ALL TYPES

TRUCK-REFRIGERATED

SOAPS & DETERGENTS

Lee’s Chemical Solutions................. Page 31 .... 844-550-5337

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

SIGNS

Custom Cooler & Freezer ................ Page 12 .... 630-879-3131 WAREWASHING PROGRAMS

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

TEA-ORGANIC WHITE

SIGNAGE-INDOOR & OUTDOOR

WALK-IN COOLERS AND FREEZERS

John Manson & Associates ................................. 773-278-8280

C & R Restaurant Service ................ Page 27 .... 312-850-1818

Columbus Vegetable Oils................. Page 09 .... 773-265-6500

Mackay Heating & Mechanical......... Page 06 .... 847-381-0448

Chicago Booth ................................. Page 18 .... 773-378-8400

SHIPPING SERVICES SHORTENING

WALK-IN COOLER REPAIR & MAINTENANCE

UNIFORMS-ALL TYPES Valley Linen Supply............................................. 630-897-4474 UPHOLSTERERS Vinyl Pro Company ............................................. 708-505-2001

9/15/14 9:13 AM

Food Industry News® October 2014

Page 44

Chicago’s Premier Hospitality Real Estate Brokers

PONTARELLI ASSOCIATES Real Estate Services Restaurant Brokerage Division

If you would like to speak with a consultant to buy, sell or lease your business or property; please call us at 312.575.0480 or visit us online: www.kudangroup.com

Vince Ferraro NORTH SHORE

NEW LISTINGS

Popular Italian restaurant and bakery with outdoor seating near busy intersection of Arlington Heights & Lake Cook Rd. Newer FF&E, ample parking & a large exhaust system.

Size: 1,447 SF Price: $85K (Business) Rental Rate: $2,442/Mo. (Mo. Gross) Agent: Adam

Dunning - 7053 W. Addison St.

This specialty café has been established for over 4 years and enjoys an excellent reputation. Located on the main street of an affluent northwest suburb, it’s a local favorite after church and the show...not to mention it’s varied selections at lunch and dinner!

Low labor, true “turn-key” business @ $95K...OBO!

Corner lot close to the O’Hare corridor. Former bakery and liquor store. Strong growth and redevelopment potential with easy conversion for multi-tenant usage.

Size: 12,000 SF (Building) .32 Acres (Lot) Price: $700K (Real Estate) Agent: Adam

Lincoln Park - 2036 N. Clark. St.

FAST FOOD

Two raw spaces to be delivered in vanilla box condition. Near Lincoln Park Zoo, Clark St.,

Stoplight corner in near West suburb. Established 15 years.

Seats 90. Parks 15. Patio. Solid lease. Spotless.

BIZ, FF&E @ $150K

Armitage & the iconic Lincoln Park West. Ideal for any quick-serve restaurant/retail concept.

Size: 2,449 SF / 689 SF Rental Rate: $45/SF (Gross) Agent: Scott

HIGHWOOD

Loop, West - Confidential #367

A north shore icon since 1947! This tavern is ideally located in the downtown area of this suburb – which is well-known for its restaurants and nightlife! Holding a “Liquor License Class 1”, the hours are Sun – Wed, 9am – 1am and Thu, Fri and Sat, 9am – 3am! Darts, pool table, videos, TVs. Capacity is 100+.

Lease terms are excellent! Owners ready to retire...

Need enthusiastic operators! Biz, FF&E @ $125K

Beautifully renovated restaurant with an open floor plan, patio seating & a large mezzanine overlooking the ground floor. Kitchen features 14’ hood and a spacious walk-in cooler.

Size: 5,000 SF Price: $325K (Business) Rental Rate: $9,289 (Current Base Rent) Agent: Scott

Loop, West - Confidential #368

Newly built-out, modern restaurant with partial unfinished basement and incidental liquor

SITE

Former “Cugino’s”, 1881 E. Oakton, Des Plaines.

Seated 120. Parks 36. No FF&E. Paved lot, 13,200 sf. Well maintained building, 2,600 sf.

Liquor license available. Fantastic location at Oakton & River!

REAL ESTATE @ $695K

license. Unique wood finishes on walls and tables in the bar and dining areas.

Size: 2,100 SF Price: $375K (Business) Rental Rate: $4,550/Mo. (Net) Agent: Scott

North Shore - 594 Roger Williams Ave. - Ravinia BBQ & Grill

Very profitable, family-owned and operated restaurant/bar with strong carry-out business.

UPSCALE DINING

Well-known business within walking distance of the popular Ravinia Festival.

Size: 2,250 SF Price: $294,500 (Business) Rental Rate: $5,385/Mo. (Net) Agent: Scott

Excellent reputation. Located in prime spot of active center in affluent NW Suburb. High volume with verifiable, profitable financials. Fully equipped and fixtured. Perfect for chef/owner.

CONFIDENTIAL! Business, FF&E @ $260K

Norwood Park - Real Estate with Fully Built-Out Restaurant

Rare opportunity to own a single-story restaurant with a full basement and 14 parking

DELLS AREA

Famous Forest Park pub.

Freestanding building with parking. Named in “100 BEST BARS” by Chicago Magazine.

Fully equipped kitchen. Antique bar. Dining room.

Patio. Capacity = 130. Liquor license = 2am/3am.

Lease w/ renewal options. Owner retiring...

Need enthusiastic new operators!!

NEW PRICE! BIZ, FF&E @ $115K Total package w/ RE @ $595K

BREAKFAST/LUNCH...W/REAL ESTATE

Freestanding restaurant. Brick. Signalized corner. Signage.

Seats 136. Parks 56. Great kitchen. Beautiful decor.

Verifiable profit with current hours of 7am – 3pm!

Or...easy to extend hours and secure liquor license for your concept. Established 30 years. Well maintained...pride of ownership shows! REAL ESTATE, BIZ, FF&E @ $395K...OFFERS!!

MORE LISTINGS AVAILABLE–CALL! SELLING? ALWAYS CONFIDENTIAL!

VinceF@realtychicago.com

CALL 847/778-3571

oct 41-48.indd 44

FEATURED LISTINGS Andersonville - 5101 N. Clark St. Commercial condo with a fully-fixtured and built-out restaurant. Corner location with great visibility. Features full basement with coolers & complete equipment package. Negotiable.

Size: 3,100 SF Price: $1,150,000 (Real Estate) Rental Rate: $33/SF (Net) Agent: Jerrod

Evanston - 607 Howard St. - Delice Bakery (Price Reduced)

Great commissary kitchen opportunity. Turn-key business close to the Howard Red Line.

Fully built-out kitchen with full hood and two large ovens. Updated electrical & gas.

Size: 2,100 SF Price: $109K (Business) Rental Rate: $1,400/Mo. (Gross) Agent: Rick

Hammond, IN - 5260 Hohman Ave - Aquavor Nightclub

Real estate with business assets or lease opportunity. Split level, newly built-out nightclub/lounge with state-of-the-art equipment. Occupancy of 500 plus.

Size: 6,100 SF (Building) .13 Acres (Lot) Price: $1M (Real Estate + Business Assets) Agent: Jarrett

Wilmette - Confidential #660 (Price Reduced)

American Bistro in the village center with full basement and outdoor seating. Menu features organic food with extensive wine list and several imported craft beers. Owner must relocate.

Size: 1,800 SF Price: $149K (Business) Rental Rate: $4,150/Mo. (Gross) Agent: Jarrett

MEMBER: CRBA

MEMBER: CRBA

PUB

spaces. Highly visible location at intersection of Milwaukee & Elston.

Size: 2,500 SF (Building) 9,849 SF (Lot) Price: $649K (Real Estate & Assets) Agent: Jarrett

Re Pr duc ice ed !

CAFÉ

Currently serving Indian cuisine, this beautiful café style restaurant is located in a newer strip mall with plenty of parking.

Seats 50+. Buffet lunch with full-service lot dinner!

Liquor license! Basically an asset sale. Design and kitchen will suit most concepts. Breakfast and lunch would work here!

Priced below build-out: $59K...Offers!!

Kudan Group twitter.com/RestaurantRE

Arlington Heights - 4204 Arlington Heights Rd. - Dolce Italian Cafe

CREPERIE

Turn-key operation, fully equipped with liquor license.

Freestanding building with upper level living quarters.

Located on a large, paved lot in booming Plover, Wi. Loyal local customer base plus tourists!

Owner retiring after 28 years! Call for details.

REAL ESTATE, BIZ, FF&E @ $387.5K

Have a Ghoulish Halloween!

Willow Springs - 8989 Archer Ave. - Courtright’s Four-star restaurant set on two acres. Features custom wine cellar, event spaces, fireplaces, floor to ceiling windows, outdoor garden and gazebo. Huge potential.

Size: 11,188 SF on a 88,905 SF Lot Price: See Agent Agent: Jerrod

Kudan Group, Inc. 156 N. Jefferson St., Ste. 101 Chicago, IL 60661 312.575.0480 kudangroup.com

9/12/14 8:29 AM

MEMBER: CRBA

Established over 25 years, this Bistro is the recipient of numerous awards, top ratings and rave reviews. The intimate dining room seats 50 plus 30 seats on the comfortable patio.

The kitchen is a chef’s delight: fully fixtured yet compact.

Health Dept. rates 100! Verifiable, profitable finances.

Patrons include many famous Chicagoland “names” and celebrities. Venue is perfect for aspiring Chef/GM! Business, FF&E @ $249K

Food Industry News® October 2014

Page 45

CHICAGOLAND’S BEST LOCATIONS FOR SALE 24 HOUR VOICEMAIL

Only From

Email—nick.dibrizzi@cbexchange.com

Nick Di Brizzi 888-317-7721

NEW - COOK CO. NW SUBURBS Pizzeria-Ristorante & More Includes Real Estate & Business. Est. since 1964.

Real $$$$ maker, 4 year Federal Income Tax returns avail. Owner retiring. For R.E. & Business $899,000. It’s also a great development opp. for a national tenant. Highly confidential, must sign confidentiality agreement and have proof of funds.

NORTHWEST SUBURBS Libertyville-Downtown on Milwaukee Avenue Next to Jimmy John’s; free standing fast food rest with drive-thru 1,800 SF bldg-22,000 SF lot. Price for Real Estate: $499,500 WESTERN SUBURBS - LAGRANGE AREA ON OGDEN AVENUE Fast food-drive in, corner stoplight intersection 3,000 +/- SF, seats 50, parks 20 For Sale/For Lease CHICAGO - TAYLOR STREET

SOUTHWEST SUBURBS-ORLAND PARK Class A elegant, free standing 8,000 SF rest-bar-banquet turn-key plus outdoor patio Seats 280 plus 100 outdoor patio Parking for 300+/-. Ready for any fine dining bar concept. For Lease, Triple Net NNN $25 per sq ft; Real Estate taxes $7.75 per sq ft.

Come & join famous Taylor Street corridor Home of the original Rosebud, Tuscany, Al’s Beef, Pompei Baker, Bacci, Ferrara Bakery.

Turn key, one-story restaurant, 2,365 SF, seats 50.

Lot 3,540, parks 4. Everything new and shiny, must see to appreciate. Available real estate.

Owner motivated to sell!

ATTN - DEVELOPERS 415 W. North Avenue, Lombard Corner commercial lot.

Ready for any national tenant location.

275 SF frontage; 50,050 SF lot.

45,000 VPD traffic count Price: $399,500

SOUTHWEST SUBURBS ON LINCOLN HWY

NEW - BERWYN 5,000 SF turn-key restaurant Ample parking Located on Cermak Road Real Estate Fixtures & Equipment: $580,000

NORTHWEST SUBURBS Bar-Pub-Grill Trophy 3,000 SF turn-key. Sit-down, oval shape bar. Dining area-Large outdoor patio.

4 poker machines. Real $$$ Maker.

Business only $295,000 with 50% down.

PIZZA!!! PIZZA!!! PIZZA!!!

Real $$$ Maker.

Very well established Rosemont– excellent cash flow, low rent

Corner, turn key free standing fast food restaurant with drive-thru. Presently operating as Brown’s Chicken & Pasta. Site was approved for a Popeye’s Chicken. 2,100 SF bldg., seats 40 on 97.47x150, 14,620 SF lot For Sale $495,000; For Lease $18 per SF NNN Real Estate taxes $6.29 per SF

NEW - SOUTHWEST SUBURBS TINLEY PARK Turn key 1,500 SF 50’s diner style, brand new Turn key, fully equipped restaurant Can be used as a breakfast/lunch concept or any fast food concept.

WESTERN SUBURBS Hot location. Bar-Grill, free standing, 5,200 SF $1,500,000 in gross sales; $200,000 cash flow Sales verifiable and documented Rent $10,000 +/- Asking Price $450,000 WESTERN SUBURBS Maywood-Loyola Hospital Area on Roosevelt Road. New corner free standing fast food rest with drive-thru. Turnkey-fully equipped. 3,700 SF bldg-restaurant, 2,100 SF Parking 20 cars. Price For Sale: $699,000 For Lease: $14 per SF NNN LOMBARD Free standing 7,000 SF plus 3,000 SF lower level on 1.5 acres.

Seats 300, parks 150.

Turn key everything new & shiny.

Offered at $15 per SF NNN

We have bank owned foreclosures; commercial and residential.

FIN 5117 W Holiday.ai 9/10/2014 1:05:30 PM For more Confidential Listings, Call Today! 1-888-317-7721. Se Habla Español.

REALPOUL REALTY

PEORIA

“Commerce With Morality™”

5117 W. Holiday

2731 W. Touhy Ave. Chicago, Illinois 60645

For Sale Restaurant Building

C

M

MY

CY

CMY

K

For sale or will lease with aggressive NNN terms on land and property. Improved 0.81 acre lot with building including covered patio seating, walk-up and drive-thru service setup. Surrounding tenants include Gander Mountain, Pier 1 Imports, Great Escape, TGIFriday’s Culvers and Home Depot. Retail or restaurant use only.

Immediately adjacent to the Shoppes at Grand Prairie. $499,000 For More Information Contact:

Justin Ferrill 309-642-1009

jferrill@cbcworldwide.com

HONIG-BELL

www.cbchonigbell.com

oct 41-48.indd 45

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

GREAT BUSINESS OPPORTUNITIES, ETC.

BREAKFAST - Lunch only - Asking $119,000 6 Days Only; Excellent On-going Business; A Great Deal.

FAST FOOD - 3 Outstanding Deals - Asking from $79,000 to $155,000 EZ to Run - Some Free Standing - Drive-Thru - All Money Makers FRUIT MARKET - Long Established and Profitable - Asking $549,000 Multi-Million Annual Business - Partnership Challenges GREEK RESTAURANT Greek Town - 3-Story with Land Across it - A Very Great Deal!

ITALIAN RESTAURANT With Property - Profitable - Well Known RESTAURANTS 6 Super Locations - Asking from $170,000 to $2,250,000 With Property - Well Known - Unbelievable Opportunities SPORT BARS - 4 Fantastic Locations - Asking from $995,000 to $2,100,000 Popular Destinations - With Property - From 1.3 to 3.5 Acres

MEMBER: CRBA

MEMBER: CRBA

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MEMBER: CRBA

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MEMBER: CRBA

Class A elegant, newer free standing restaurant-bar 7,959 SF bldg on 1.4 acre. It has a restaurant dining area, large u-shaped bar, banquet room, 2 high end kitchen lines, an outdoor bar and covered patio area.

Seating capacity is 326 inside and 170 in the patio area. Ready for any dining-bar concept. Asking price for Real Estate, Fixtures & Equipment: $2,595,000.

BENSENVILLE ON IRVING PARK ROAD National Tenant Location

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

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

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Food Industry News® October 2014

Page 46

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BUSINESS OPPORTUNITIES ITALIAN TRATTORIA

Est. over 15 years. Great sales. Oak Brook area.

Asking upper $300K. Business only. Call for details.

AUTO PILOT

• Newly remodeled. Free standing.

4,000 sq. ft. Restaurant & multiple bars with 4am liquor license. Parks 50 plus.

Favorable lease with option to buy property. Absentee owner. Suburban locale. Asking $274,900.

THE LAUNCHING PAD

Famous drive-in. Free standing building w/ drive-thru. Property, FFE and Giant for sale!

For sale or lease option available. Asking $469K. Call for details.

SMALL TOWN NEIGHBORHOOD TAVERNS AVAILABLE FOR SALE LaSalle/Peru Area

FREE

FULLY-EQUIPPED RESTAURANT

NIGHTCLUB ATMOSPHERE Large clientele. Solid wood original bar with brass rail. Music & dancing. Video Gaming.

Large upstairs apartment. Parking.

Asking $144,900

4S. 40 Route 59 - Naperville, IL FREE furniture, fixtures, equipment 8,000 SF to 11,000 SF Available Low rent at $6.81/SF Formerly Omega Restaurant & Banquets Brokers Welcome $10,000 Commission

NEIGHBORHOOD SPORTS BAR Video Gaming available. Kitchen and large bar area. Bar & all fixtures included.

Full basement. Parking available on property.

Asking $139,900

Coldwell Banker Today’s Realtors Wendy Fulmer 815-252-8280

wfulmer@live.com

630-585-0004

Barb Kuzma 815-343-1433 bkuzma9@comcast.net

FIN ad 4606 N Prospect.ai 8/8/2014 10:05:27 AM

RESTAURANT W/ BANQUETS • Located in Western burbs. Est. 30 yrs.

6,000 sq. ft. Offered w/ or without property. Seating for approx. 250+ w/ banquet room. Possible seller financing. Call for details.

FOOD INDUSTRY NEWS

FAST FOOD/CARRY OUT

THE #1 BEST READ AND USED TRADE PUBLICATION IN THE MIDWEST!

New facility - No Rent Promo.

Call for details. Asking 49K

FAST FOOD

Free standing w/ Drive-Thru. Stoplight corner.

Easy Access.

Steady customer flow w/ great traffic.

Prop & business. All for $349,900 OBO.

PANCAKE HOUSES AVAILABLE

• 4,500 sq. ft. free standing facility.

Seating for 150. Very favorable lease.

Long time established. Western burbs location. Business only. Onsite parking for 50+ vehicles. Asking $249,900 OBO • Chicago location. 3,000 sq. ft.

Seats 120. Long term, favorable lease.

Asking $124,900

COMMUNITY FAVORITE

• Restaurant w/ bar/banquets.

American contemporary menu. Steaks, chops, seafood and comfort food!

Known for its BBQ ribs. 4-Star rated upscale restaurant with casual flare.

• Approx. 7,000 sq. ft., seats 230 w/ parking. Real cash cow. Newly remodeled.

Turn key. Cozy & warm atmosphere.

High value. Low rent. Long term lease.

Owner retiring. Call for details.

ASIAN FLARE

Est. over 14 yrs.

Seats over 350 w/ banquet room.

Facility 11,000 + sq. ft. on 2.2 acres. High volume sales. Very confidential. Call for details.

FAMILY DINER

D PEN

Thinking of Buying or Selling?

Call John Moauro!

CLASSIFIED RATES

2” x 2” ............................................ $50 4” x 2” .......................................... $100 6” x 2” .......................................... $150 4” x 4” .......................................... $200 4” x 5” .......................................... $250 4” x 6” .......................................... $297 4” x 8” .......................................... $397 4” x 10” ........................................ $497 10” x 6” ........................................ $662 FULL PAGE ..................................... call

For Sale Restaurant Business & Building

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CM

MY

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CMY

For More Information Contact:

K

9999 West 143rd Street Orland Park, IL 60462

Broker/Appraiser Always Confidential

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

oct 41-48.indd 46

Justin Ferrill 309-642-1009

CALL PAULA: 847-699-3300 MAJOR CREDIT CARDS ACCEPTED!

jferrill@cbcworldwide.com

COMMERCIAL/RESIDENTIAL BUILDING Tavern with Real Estate.

Corp. license with 4am and public place of amusement license. Total of 11 units in 3 adjoining buildings.

7000 N. Clark area, Rogers Park. Property is 100x100.

All brick. Has driveway and 3 car garage.

Tavern is 1,200 sq ft. $1,035,000 ••••••••••••••••••••••••••••• 10,400 sq. ft. warehouse 5 parking spaces.

4131-33 N. Rockwell, Chicago Heavy duty electric. 600 amp service - 3-phase.

Beautiful area / Residential 150 ft. to scenic Chicago River $1,025,000 ••••••••••••••••••••••••••••• C

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Call Wesley at 773-671-1273

CM

MY

Ambassador

True turn-key opportunity to own an upscale full-service restaurant and bar. All equipment is owned-no leases to assume. High end finishes, first class kitchen. All staff and management staying on with new owner.

The building features a full second floor for private group events, parties, and lease out.

Upstairs features walk-out patio, bar and beautiful sitting areas. Rare chance to own in area’s prominent dining/shopping arena. $950,000

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Sports Bar & Grill in Carol Stream

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Good location - Everything stays. Pool tables, darts, video gaming. Ready for new owner health issues.

Asking $120,000

630-267-6694

HONIG-BELL

www.cbchonigbell.com FIN ad 4749 Sterling.ai 8/8/2014 10:25:06 AM

PEORIA

4749 Sterling Avenue

For Lease RETAIL/RESTAURANT PROPERTY Well positioned property available for lease.

Excellent traffic counts and great visibility!

Improved 0.56 acre lot with free-standing building currently on site. Owner proposing two different building options on the site.

Strong retail/business area just north of Northwoods Mall retail center. Easy access at heavily traveled intersection of Sterling Avenue and War Memorial Drive. $4,000/month NNN

MEMBER: CRBA

ING

• Long-time established. Seats 80.

In booming area. Great location.

Business only. Asking $199,900.

4606 N. Prospect

MEMBER: CRBA

CHEAP CHEAP CHEAP

PEORIA HEIGHTS

For More Information Contact:

Justin Ferrill 309-642-1009

jferrill@cbcworldwide.com

HONIG-BELL

www.cbchonigbell.com

9/12/14 8:29 AM

Food Industry News® October 2014

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Lakeview Farms

Strategically located near IL / WI border

MEMBER: CRBA

BUILDING AMENITIES · High velocity 85,630 SF frozen/refrigerated food processing plant

· Immaculate condition and fully compliant with highest third-party audits

· Extensive frozen and refrigerated ingredient storage

· Priced at a fraction of new construction

· High-finish production “kitchens” with stainless steel trim, glazed ceramic walls and sloped brick floors

For more information, please contact: Adam Ratajski adam.ratajski@cbre.com 312 935 1482

· Ideal access to Chicago and Milwaukee markets

Global Food Facilities

Chicago Restaurant For Sale

MEMBER: CRBA

Successful & family-operated for 10 years.

Authentic Hawaiian food with a great reputation.

Owner is retiring and would like to sell the business as well as the brand. This will give the new owner complete ownership and franchise rights if they should decide to expand.

Will train new owners. Serious inquiries only.

We are mainly English speaking, but also Chinese speaking. Please email or call.

773.742.5110 alohaeats@gmail.com

Elgin, IL Restaurant/Bar with 2 Banquet Halls, Plus Store Building lower level has restaurant and bar.

1st floor has a banquet hall.

2nd floor has a banquet hall and store.

12,000 sq. ft. each floor. Parking.

Business only $12,000.

Call Humberto

773-320-8242 oct 41-48.indd 47

Contact Tom Traina tom@eatz-associates.com 1-847-651-3834 www.eatz-associates.com www.eatz-resales.com Rest & Bar – NW Subs – NEW • Rent $2,450 • Monthly Sales $31,600 • Asking $125k

Chicago Trolley and Charter Co –NEW • All licenses and permits • 2 buses • Asking $175k

Hot Dog and Beef – Far West • Rent $2,532 • Seats 24 • Asking $54,900

Neighborhood Bar and Grill – Lincoln Square area • $89k –Price reduced

Hot Dog, Beef and Gyros – NW Subs • Rent $2,100 • Established 6 years • Asking $79k Hot Dog, Beef & Pizza – Far NW Subs - NEW • Rent $1,400 • Sales Daily $800 • Asking $99k Pizzeria & Bar – NW Sub • Rent $4,834 • Sales $30k/mth • Asking $129,900 Pizzeria – Far West Subs – NEW • Rent $2k • Sales $300k/yr • Asking $115k

Restaurant & Bar – Lincoln Square • $170k Price Reduced Mediterranean restaurant • Far West Sub - $80k price reduced Beef / Burgers / Bar • Far SW Subs - $125k Franchise Resale’s • Subways • Cold Stone Creameries • Red Mango • Menchie’s yogurt • Yogen Fruz Franchise • Papa Johns • Moe’s SW Grill • Smoothie Franchise – Multi-store package • Charley’s Grilled Subs

9/12/14 8:29 AM

Eggnog Cheesecake (101367) Rich Eggnog Cheesecake with swirls of rum custard, topped with whipped cream and dusting of nutmeg on a crunchy vanilla crumb.

2PK/14PS

Peppermint Chocolate Chunk Cheesecake (101157) Creamy cheesecake swirled with ribbons of peppermint candy and chunks of dark chocolate on a chocolate crumb, topped with peppermint mousse and whipped cream rosettes.

2PK/14PS

A Perfect Holiday Treat‌

Dutch Apple Cheesecake (101158) Creamy cheesecake swirled with baked apples and topped with brown sugar cinnamon streusel and caramel.

2PK/14PS

Pumpkin Cheesecake (101153)

Call today to experience the taste of Superior Quality Deb Madden 317-727-7912 TheCheesecakeFactoryBakery.com oct 41-48.indd 48

Pumpkin and spices blended with our creamy cheesecake, topped with real whipped cream and pecans on a graham cracker crumb.

2PK/14PS

9/12/14 8:29 AM