Fod Industry News October 2019 Web Edition by FoodIndustryNews

FOOD INDUSTRY NEWS

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WHAT’S HOT FOR BREAKFAST!

Stacked Pancake House Breaks All The Rules

AROUND CHICAGO: BRANDY’S ............................... 4 CHEF PROFILES .......................................... 14, 20 CHICAGOLAND NEWS ......................................... 25 DINING WITH MS. X .......................................... 32 DIRECTORY & CLASSIFIEDS ............................. 33-38 NATIONAL NEWS ............................................... 8 NUGGETS ...................................................... 16 PEOPLE SELLING THE INDUSTRY .......................... 27 TRAVEL: PRINCESS CRUISES .............................. 23 Introducing the Silver Platter Savings Program, where select vendors will offer Food Industry News readers special pricing, discounts or rebates on their purchases. See inside for details.

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Restaurateurs who have truly figured it out are Tom and Christina Demacopoulos, creators and owners of Stacked Pancake House. What makes this restaurant different are the dramatic presentations, and their ability to take standard American fare and create the “wow” factor. Whether it’s their overthe-top Atomic pancake, strawberry pancakes or the delightful cinnamon raisin baked French toast, Tom and Christine have figured out how to give customers

something they can’t get anywhere else. Visit the restaurant anytime and you can expect a 60 to 90 minute wait for a table. Although the portions are generous, the prices are very reasonable. In addition to their traditional classic buttermilk pancakes, Stacked also has multigrain pancakes, potato pancakes gluten-free pancakes and red velvet pancakes. A large selection of toppings include fresh fruit, strawberries, blueberries chocolate chips and glazed apples. The lunch

menu includes homemade soups, sandwiches, salads, burgers and more. Stacked Pancake House is located at 5723 W.95th in Oak Lawn and 14306 S. Cicero Ave. in Crestwood, Illinois and is open daily from 6 am until 3 pm. The Oak Lawn location at 5723 W. 95th is expanding into the space next door that was formerly a bridal shop, adding more seating. Tom notes that he is regularly approached by others who are interested in franchising or licensing the Stacked brand.

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Food Industry News® October 2019

No waiting period. Small detail. Big difference. Some insurance companies say your power has to be out for at least 72 hours before they’ll reimburse you for loss of business. But we both know you start losing money the second you lose power. That’s why our coverage kicks in immediately. To hear more about how we handle the details that make the biggest difference, call 888-5-SOCIETY or find one of our agents at societyinsurance.com.

Burnout Plagues Foodservice 20248_Society_GreaterThan-FoodInd-10x6.5.indd 1

A recent survey from staffing firm Accountemps found that nearly all senior managers (96%) believe their team members are experiencing some degree of burnout. In a separate survey, 91% of workers said they are at least somewhat burned out. Workers and managers alike seem to agree burnout is an issue, but they don’t see eye to eye on the main reason. When given a list of factors that may be contributing to employee burnout, workers ranked constant interruptions first, while senior managers believed unmanageable workloads were the biggest issue for their teams. Senior managers were asked to report the level of

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burnout among employees on a scale of 1 (not at all burned out) to 10Bottom (completely burned out), and the average was 5.6. One in 5 respondents rated their team’s burnout level 8 or higher. Workers also cited a burnout level of 5.6, with more than a quarter of respondents (28%) falling within the 8 to 10 range. “Employees are often OK with working hard if they know that their efforts will not go unnoticed by their employers and it helps them advance their careers,” said Michael Steinitz, senior executive director of Accountemps. “However, maintaining high productivity cannot come at the expense of staff members’ well-being and engagement.” Steinitz offered advice for organizations facing staffing challenges: “Managers need to identify responsibilities that can be reassigned or put on hold. They can also bring in temporary professionals to alleviate heavy workloads, support day-to-day needs and assist with projects requiring specialized skills. Companies that don’t take steps to prevent employee burnout could drive top performers away and find themselves in a bigger pinch.” The surveys included responses from more than 2,800 senior managers at companies with 20 or more employees and more than 2,800 workers 18 years of age or older and employed in the United States. SOURCE Accountemps

New News From Food Industry News!

7/18/19 1:01 PM

It’s always been our goal to help food business buyers work with the best vendors and get the best overall value for their dollar. This is evident by seeing the quality and stature of the companies we promote to our readers each month. With every food, beverage and hospitality business facing lower margins due to increased labor and occupancy costs, we feel the time is right for this program. With this in mind, we are launching the Silver Platter Savings Program, where select vendors will offer Food Industry News readers special pricing, discounts or rebates on their purchases. Food Industry News will have no involvement rebating our readers these funds, this will be handled directly between the vendor and the buyer. We hope you will look for ads featuring the Silver Platter Savings logo and explore the savings these vendors are offering. If you are a vendor interested in working with us to help our readers save money, please contact Cary Miller, VP at 847-699-3300.

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Food Industry News® October 2019

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Good & Gather is the latest addition to Target’s brand line-up. 650 products started rolling into Target Sept. 15, with 2,000-plus items available by late next year. The idea behind Good & Gather is food from dairy and produce to ready-made pastas, meats and more—made for real life. It’s all the good stuff you love without artificial flavors, synthetic colors, artificial sweeteners and high fructose corn syrup. So even on stressfully busy days, you can enjoy delicious, quality food at a fantastic value. “We saw this as a huge opportunity for Target to help. So our team got to work on our most ambitious food undertaking yet, reimagining our owned food brands to serve up convenient, affordable options that do not cut corners on quality or taste. Good & Gather is our way of helping even the most time-strapped families discover the everyday joy of food,” says Stephanie Lundquist, executive vice president, Food & Beverage, Target.

FOOD INDUSTRY NEWS 1440 Renaissance Drive, Park Ridge, IL 60068

847-699-3300 Valerie Miller, President and Publisher Mark Braun, Associate Publisher Terry Minnich, Editor Cary Miller, Advertising/Vice President 847-699-3300 x12 Nick Panos, Corporate Counsel Davy Kusta Independent Advertising Consultant (708) 439-1155 James Contis 1927-2013 Food Industry News Issue 10, October 2019 (ISSN #1082-4626) is published monthly, $49.95 for a three-year subscription, by Foodservice Publishing, 1440 Renaissance Drive, Suite 210, Park Ridge, IL 60068-1452. Periodical postage paid at Park Ridge, IL, and additional mailing offices. POSTMASTER: Send address changes to Food Industry News, 1440 Renaissance Drive, Suite 210, Park Ridge, IL 60068-1452. ___________________________

For advertising or editorial information, call (847) 699-3300 or online: www.foodindustrynews.com This publication cannot and does not assume the responsibility for validity of claims made for the products described herein. Copyright © 2019 Foodservice Publishing Co., Inc. WE SUPPORT: Illinois Restaurant Association National Restaurant Association American Culinary Federation Club Chefs Association of America Greater Chicago Club Managers Association of America

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Good & Gather: Target’s New Brand

Pritzker Signs Hotel/Casino Employee Safety Act Into Law

Deployment of ESDs is already underway. Hotel companies in several markets, including New York, Washington, Chicago and Seattle, already provide ESDs to employees, and they The American Hotel & Lodging Association (AHLA) com- are piloting devices in many other markets, with the goal of mended Governor Pritzker for signing the Hotel and Casino broad implementation by 2020. Employee Safety Act included in SB0075 the Workforce Transparency Act, which includes anti-sexual harassment policies and offers employee safety devices to hotel associates. “In a business of people taking care of people, we could not be successful without the eight million men and womSpecializing in en in jobs that the hotel industry supports. That’s why our ■ Customer Service industry has for decades prioritized programs that protect Excellence our employees and guests and invested in the safety of our ■ Frozen, Dry, workforce,” said Chip Rogers, president and CEO of AHLA. Refrigerated Items “We look forward to continuing to work with lawmakers and ■ We Stock Your Freezers safety experts alike to foster a culture of safety ensuring hotels are secure for everyone who works in and visits them.” Call today to have a salesperson visit you. “We are grateful to Gov. Pritzker for his support of Illinois hotel employees and commend Sens. Melinda Bush and Ram Villivalam for their critical work on this important initiative,” said Michael Jacobson, president and CEO of the Illinois HoPROVIDING GROCERY, FOOD MANUFACTURING AND tel & Lodging Association. “Regardless of the industry they RESTAURANT INSURANCE SOLUTIONS FOR OVER 24 YEARS! work in, employees should feel safe when they go to work Coverages may include — but are not limited to: each day. It remains our promise as hotels to create that safe • Food and drug regulatory compliance environment within our properties.” • Health, dental and vision benefits In 2018, AHLA partnered with leading hotel brands to set • Food spoilage a new standard for other industries to follow concerning • Commercial auto policies that prevent sexual harassment and assault with the • Workers compensation 5-Star Promise, a pledge to provide hotel associates across • Liquor liability the U.S. with ESDs and commit to enhanced policies, trainings and resources that together are aimed at enhancing hoFor more information or a no cost/no-obligation free policy audit, please tel safety, including preventing and responding to sexual hacontact: Steve Gabinski steve_gabinski@ajg.com | 630.285.3686 rassment and assault.

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Food Industry News® October 2019

AROUND CHICAGO With Valerie Miller

BRANDY’S HOME OF THE GYROS

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Brandy’s Home of The Gyros recently opened their fifth location in Schaumburg, Illinois. Family owned and operated by Stavvas Stolidakis, Brandy’s Restaurants currently have 15 family members in the company and as Stavvas describes it “One Captain on the Boat” which would be him. As the family grows there will be more family members involved. He partnered with his sister Angie Pantazopoulos on the new venture in Schaumburg. Stavvas started with the first location of Brandy’s in DesPlaines, IL He continued his expansion and kept the name Brandy’s because his customers knew the brand and his reputation. These types of Greek family style fast casual restaurants live on because they are known for their quality of food as well as the big menu and generous portions. The most popular item on their menu is the gyros which comes from Grecian Delight. On the Hungry Man Meals they offer a Football Gyros with fries and a large drink. Greek Specialties include Chicken Kabob or Pork Souvlaki sandwiches or dinners. Spinach Pie, Greek Potatoes and Greek Salad. They have a huge menu offering hot dogs, burgers, pasta, ribs, Mexican fare, seafood, rotisserie chicken, seafood, steak sandwiches, subs and more. Desserts include their homemade rice pudding, and Greek baklava . There is something for everyone! Brandy’s is located at 6262 N. Harlem and 5777 N. Milwaukee Ave. in Chicago, 584 E. Oakton in Des Plaines , 1921 W. Irving Park in Hanover Park and 140 E. Golf Rd. in Schaumburg, Illinois. His expansion goal is to add a Glenview location. For more info visit-brandysgyros.com Pictured here is Stavvos with Father Chris from St. Nectarios Greek Orthodox Church in Palatine who blessed the restaurant opening.

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Food Industry News® October 2019

Fruitful Yield and Angelo Caputo’s Open “Store Within a Store” Health foodies can finally have the best of fresh foods and supplements under one roof. Local, family-owned Chicagoland stores Fruitful Yield and Angelo Caputo’s Fresh Markets will team up to open a store within a store! According to Fruitful Yield president Joe Fulco, “The Fruitful Yield family has been in business since 1962. Partnering with Angelo Caputo’s family—which has been in business since 1958—creates an excellent partnership. Both families are driven to satisfy their customer’s unique needs. When a customer walks into Angelo Caputo’s they expect friendly associates and a clean inviting store with a large selection of groceries. Our Fruitful Yield customer expects the same—friendly, knowledgeable associates in a clean store with a large selection of healthy products. By teaming together we give all our customers that same service, and our commitment to their family’s needs and their health and wellness goals!” The express version of Fruitful Yield can be found in Angelo Caputos’ Wellness department at their Carol Stream location, 520 E North Ave—which opened earlier this summer. Carol Stream is the only location with a Fruitful Yield so far. Fruitful Yield in Angelo Caputo’s plans to focus on natural health, beauty and supplements. The goal of the stores teaming together is to provide the shopper with a one-stop shop for all of their health, wellness and grocery needs. Robertino Presta of Angelo Caputo’s states, “We felt that the partnership was natural. Two local, family businesses that specialize in promoting healthy products and a healthy lifestyle. We couldn’t be any happier!” Fans of the two businesses came to their grand opening September 13 and 14. Their ribbon cutting ceremony was Friday morning, 9:00 AM. Popular health brands such as NOW Foods and Ancient Nutrition were in attendance, offering product samples. New tote bags were given to the first fifty attendees on Friday and to the first one hundred attendees on Saturday. Fruitful Yield is staffing the new location with knowledgeable associates to answer all your health questions daily, from 8:00 AM to 8:00 PM. Be sure to visit Fruitful Yield inside Angelo Caputo’s Fresh Markets for all of the best health and grocery selection. Or to learn more about the grand opening, simply visit www.fruitfulyield.com/ events/. About Fruitful Yield Fruitful Yield has been family-owned since 1962 and empowering people to lead healthier lives ever since! Their founder, Elwood Richard, exemplified the “golden rule”-- treating others as you would want to be treated. Today, they proudly carry on his legacy through their core values: healthy products at honest

Business owners are the influences to our communities.

prices, 5-star customer service, and a commitment to wellbeing via charitable giving! Visit them online or in-store to experience the Fruitful Yield difference today! www.fruitfulyield.com.

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CAROL STREAM, IL DEVANCOFOODS.COM 847-228-7070 CAROL STREAM, IL DEVANCOFOODS.COM 847-228-7070

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Gimme A Break

Complex tasks, like writing or strategizing, take a lot of mental effort, and your brain can only focus for a limited amount of time. That means it’s critical to take breaks and let your brain rest. Take a walk or socialize for a bit. Then when you get back to work, you’re energized again.

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Which of My Employees Should be Offered Health Insurance? If you qualify as a large employer under the Affordable Care Act and wish to avoid the employer mandate penalties, you need to offer health insurance to salaried employees and any employee who works more than 130 hours in a calendar month. For hourly employees who work variable schedules (some months more, and some months less than 130 hours), there are multiple calculation methods under the ACA to determine if they are eligible. If you are not considered a large employer under the ACA and choose to offer employer health insurance, then you need to offer coverage to anyone on salary and those working more than the minimum hours required by your state. State requirements typically range from 30 to 40 hours per week. Illinois is 40 hours. If you want to start offering health insurance, an operating business can offer a health insurance program to its employees at any time during the year. There is no legally mandated period when an employer health insurance program can begin. Have a health care question? Ask National Restaurant Association’s health care expert Clinton Wolf at cwolf@ restaurant.org or visit restauranthealthcare.org for a list of FAQs.

Food Industry News® October 2019

National News Apple Card, a new kind of credit card created by Apple and designed to help customers lead a healthier financial life is now available in the US. BJ’s Restaurant & Brewhouse recently opened at 1000 N. Green River Rd. in Evansville, Indiana. BJ’s Restaurant & Brewhouse is planning to open two more locations, one in Tulsa, Oklahoma and Denver, Colorado, both of which will be in the fourth quarter. Caribou Coffee debuts New RTD Cold Brew Portfolio. Caribou’s signature Cold Brew will now be available in premium cans. Cold Brew Black Coffee came out July 11th and Cold Brew Original Crafted and Cold Brew Vanilla Crafted Beverages will be available this fall. Del Monte Foods launches Bubble Fruit, a first-of-its kind innovation in snacking featuring Popping Boba. New Fruit Cup brings fun Bubble Tea trend to the grocery aisle. Dine Brands partners with Grubhub to offer delivery across thousands of Applebee’s and IHOP locations. Fast Casual Executive Summit bringing restaurant leaders together for 3 days of learning, networking and fun will be held Oct. 13-15 in Austin, Texas. Food Network & Cooking Channel New York City Wine & Food Festival Presented by Capital One will take place Oct. 10-13 showcasing the talents of the world’s most renowned chefs, wine and spirit producers, culinary personalities, lifestyle experts and America’s most beloved TV chefs while raising funds with Food

Nando’s

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sauce starts with African Bird’s Eye chillies grown in Southern Africa’s harsh sun. Then they add onions, course salt, lemon, garlic, fresh herbs and exotic spices. Some of the sauces are very hot, most are not. For their new Coconut and Lemon PERi-PERi sauce, they’ve added a dash of creamy, smooth coconut milk to their signature sauce to create a uniquely Mozambican flavor with a little zesty twist of lemon, a hint of garlic and, of course, their PERi-PERi chillies.

Bank for New York City and “No Kid Hungry.” Global Food & Beverage Expo 2019 will be held at Mandalay Bay Convention Center in Las Vegas Oct. 9-10. International food and beverage companies will come together in Las Vegas. Hampton by Hilton celebrates rapid global expansion to 2,500 hotels. The brand remains a category leader after 35 years as it enters new markets and achieves the largest pipeline in brand history. Made In America 2019 will come alive at the Indiana Convention Center in Indianapolis on Oct. 3-6. Michigan Restaurant Showl will take place Oct.15-16 at Suburban Collection showplace in Novi, Michigan featuring products and services, gaming and food service properties and more. Sugarfire Smokehouse announces the opening of its 14th location at 100 Lodora Drive in Wentzville, Missouri slated to open by Nov, 2019. World Dairy Expo will be held in Madison, WI Oct. 1-5,2019. The five day event will showcase the finest in dairy products and the newest technologies available in the dairy industry.

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Member

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PAYING TOO MUCH FOR YOUR WORKERS’ COMPENSATION & HEALTH INSURANCE RATES? O N LY EM PLOYCO G IV E S F O OD B USINESS OWNERS S U B S TA N T I A L S AV I N G S B Y L E V E R A G I N G O U R B U Y I N G P O W E R T O G I V E O U R C L I E N T S L O W E R R AT E S ! ACTUAL EMPLOYCO CLIENT SAVINGS CALIFORNIA WINERY We saved the client $1,800 per employee per year on their medical plan premiums.

CHICAGO FOOD WHOLESALER The company saved $900 per employee per year on their group healthcare plan.

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Food Industry News® October 2019

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Bigtime Chefs Will Invade Guy’s Ranch Kitchen This Season

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Guy Fieri has traveled the world tasting the greatest food, visiting incredible restaurants, and meeting amazing chefs. This season, these famous chefs bring the bigtime flavors to the new season of Guy’s Ranch Kitchen. With all the cooks in the same kitchen, including Richard Blais, Traci Des Jardins, Amanda Freitag, G. Garvin, Eric Greenspan, Alex Guarnaschelli, Antonia Lofaso, Aaron May, Marc Murphy, Christian Patroni, Carl Ruiz, Aarti Sequeira, Michael Voltaggio, Justin Warner, and Jonathan Waxman a friendly competition sparks to outdo each other by serving up the most delicious dish. From a burger bash, to hand-held bites, and from a Parisian-style brunch, to a spectacular holiday feast, each episode is stuffed with stories, laughs, and dynamite recipes. “For Guy and his friends, preparing a delicious meal together is just as memorable as the dishes they make,” Courtney White, President, Food Network. “Viewers will enjoy the anecdotes they share while cooking together, and will take away new tips and recipes they can use in their own kitchens.” Fans are encouraged to head to FoodNetwork.com/ GuysRanchKitchen and browse behind-the-scenes photos of favorite chefs, watch video extras and get their recipes. Viewers are asked to tell them which dishes are their favorite using #GuysRanchKitchen.

A Few Words From The World’s Most 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.

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Naps Recharge You

Taking a nap is like rebooting your brain. The Wall Street Journal offers these tips: 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 helps with remembering facts, places and faces. The downside: some grogginess upon waking. 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. A study published in PubMed found that napping even for 5-10 minutes creates a heightened sense of alertness and increased cognitive ability in comparison to no nap. 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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Food Industry News® October 2019

Chicago’s Fair Workweek Ordinance Over the past several weeks, the IRA has been in constant communication with Mayor Lightfoot and her team, aldermen, and stakeholders from all sides in order to maintain and secure restaurant-friendly concessions in the final ordinance. Below is a breakdown of the ordinance: ■ Restaurants with less than 250 employees and less than 30 global locations are exempt from this ordinance ■ Unless your restaurant has 30 or more locations globally, your restaurant is exempt from this ordinance ■ Franchisees with 3 or fewer locations owned by one employer are also exempted ■ Employers in 6 covered industries (Building Services, Healthcare, Hotels, Manufacturing, Retail, and Warehouse Services) with more than 100 employees are required to comply with this ordinance ■ The ordinance goes into effect July 1, 2020 ■ Starting July 1, 2020 through June 30, 2022, covered employers must provide employee schedules with 10 days’ notice ■ Starting July 1, 2022, covered employers must provide employee schedules with 14 days’ notice ■ Prior to or at the commencement of employment, covered employers must provide employees with a good faith estimate of their anticipated work schedule ■ Employees have the right to decline any changes to their schedule that occur with less than 10 days’ notice (starting July 1, 2022, the notice requirement is 14 days) ■ Predictability Pay ■ Covered employers must pay an employee one hour at their regular rate of pay when the employer makes the below changes to an employee’s schedule with less than 10 days’ notice: ■ Adds hours of work ■ Changes the date or time of a shift with no loss of hours ■ With more than 24 hours’ notice, subtracts or cancels hours from a previously scheduled shift ■ Covered employers must pay an employee no less than 50% of the employee’s regular rate of pay for hours not worked when: ■ With less than 24 hours’ notice, an employer subtracts or cancels hours from a previously scheduled shift, including while an employee is working a shift ■ Notable exemptions to predictability pay: ■ Work schedule changes that are mutually agreed upon in writing between employer and employee ■ An employer subtracting an employee’s work hours for disciplinary reasons ■ Work schedule changes due to acts of nature (flood, blizzard, etc.) ■ Offer of Hours to Existing Employees ■ When additional work shifts become available, covered employers must offer additional shifts of work to current employees qualified to do the additional work (as determined by the employer) ■ Whenever practicable, employers must offer additional work shifts to current part time employees. ■ Right to Rest (Clopening) ■ Employees have the right to decline shifts that occur less than 10 hours after the end of the previous day’s shift ■ Employers must pay employees 1.25 times the employee’s regular rate of pay for the entire shift if they agree to work with less than 10 hours’ rest. For more than two years, the IRA has worked alongside our association partners in the Work Your Way coalition and the National Restaurant Association to protect the interests of the restaurant and hospitality industry on this issue. Thank you to all IRA members that have been engaged and have helped to educate members of the City Council about the impacts of this ordinance.

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Food Industry News® October 2019

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Halloween is largely viewed as a distinctly American holiday that’s invaded European culture but, in reality, it’s precisely the opposite. It all dates back to ancient times when people across Ireland celebrated Samhain, a traditionally Gaelic festival signalling the end of the harvest season. Samhain was an annual night of celebrations that ran from October 31st to November 1st. Bonfires were lit, and rituals performed as part of a night many believed saw the real world and the world of the spiritual briefly intertwined. Malevolent spirits were said to roam free, leading many to perform any number of strange ceremonies and incantations as a way of warding off these evil spectres. It was custom to go door-to-door dressed in costumes or disguises to recite verses in exchange for gifts, fire fuels, and food that would go towards the annual Samhain feasts. These feasts were enjoyed alongside the souls of dead friends and loved ones, invited to “attend” with places set for them. By the 19th century, Samhain celebrations had become Christianised by the Church and renamed Halloween, That all changed in the 1840s when the advent of Ireland’s devastating potato famine brought millions of Halloween-loving Irish immigrants over from across the Atlantic. Americans soon began embracing the traditions of Halloween.

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Food Industry News® October 2019

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Your favorite Halloween treats are at your local grocery and convenient stores. With October 31 right around the corner, now’s the time to start curating your candy offerings. With these tasty picks, no kid (or adult) will walk away disappointed.

Lessons We Learned From Our First Jobs Many of our first jobs e started in bottom-rung office jobs, retail or 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, backbreaking 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 you found out how earning money works. It wasn’t an easy lesson, but 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 were busy saving a hardIncrease Your Profits & Save Money won paycheck. 4. No job is too menial. Electric n Natural Gas n Demand Response It’s what was there. You Solar Power and Lighting Upgrades learned what it took to About CES: We Are Your Local Food Industry Energy Specialists. earn a buck. We are small, nimble, efficient and service oriented. 5. Dress appropriately. Our hallmarks are honesty, integrity, service and value. Clean and pressed was a discipline. 6. Work is what you make of it. We learned that bringing our best and a good attitude opened doors and won praise, invaluable assets later on. 7. Don’t date the boss. We all knew someone who crossed a line and lived to “We look out for you, we know the market, and no account is too small or too large for us to serve.” regret it.

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2.9 Billion Donuts and Munchkins donut hole treats combined are sold globally per year at Dunkin. Affy Tapple - The Original Caramel Apple since 1948 has a factory store located at in Niles, Illinois that is open year round offering The Original Peanut Caramel Apple and The Original Plain Caramel Apples as well as Affy Tapple chocolate and caramel dipped pretzel rods. You can also find Taffy Apple in some grocery stores or you can place your order online. Apple Holler is a farm to table restaurant, bakery, family farm and orchard located in Sturtevant, Wisconsin. Known as one of the top places to go apple picking (seasonal). Check with them directly to as when the season ends. And for everything apple they have fresh apple cider, apple pie and apple cider donuts. Amelia’s Ghost Tours is the premier ghost tour company of Galena, Illinois offering ghost tours, Haunted Pub Crawls and home to Amelia’s Under the Lamplight Dinner Theater. Check their calendar for upcoming events. Disinfect your reusable shopping bags with hydrogen peroxide. Spray the hydrogen peroxide inside the bag and wipe it clean. Insulated shopping bags can be wiped down with a disinfectant wipe Every year (SNA) School Nutrition

Association Sponsors National Lunch Week during the second full week in October. John F. Kennedy created National School Lunch Week in 1962 to promote the importance of a healthy lunch in a child’s life and the impact it has inside and outside the classroom. Looking for that special Halloween costume? Check out Fantasy Costumes— a one-stop costume shop located at 4065 N. Milwaukee Ave. in Chicago. They have a big selection of costumes, wigs, makeup and more. Pumpkin Spice Latte is back at 7-Eleven stores. Pumpkin Spice is the convenience retail leader’s most successful limited-time offering in the hot beverage category. Richardson’s Adventure Farm & Corn Maze located in Spring Grove, offers fall fun for the entire family, zip lines, pumpkin patch, pig races and the world’s largest corn maze. The NBA Experience at Disney Springs recently opened at Walt Disney World Resort in Florida. NBA Experience immerses guests in the world of professional basketball, both as a fan and as a player. The Old Roadhouse established in 1920, located in Oregon, IL is a legendary landmark and has been seen on The Travel Channel - Dead Files. Learn more about their Haunted History Building and Dinner Tours.

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Food Industry News® October 2019

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As the food delivery market continues its rapid expansion, DineHive is working to increase revenue at existing brick-and-mortar restaurants and fill cuisine gaps to meet customer demand. DineHive is a delivery-first virtual restaurant concept. Founded in 2019 by Phil Siddu, who has worked in the Chicago restaurant industry for over ten years and operated ghost kitchens this past year; and Robert Corral, a seasoned sales professional who spent the last five years with UberEats and Groupon helping build their delivery platforms. After leaving Uber Corp. in April, Robert teamed up with Phil to start DineHive and launch their virtual restaurants in Chicago. “As operating costs go up and more customers order delivery online, restaurants are trying to maximize their revenue. To do that, operators need to invest in driving off-premise sales. We want to help with that process,” said Phil Siddu, Co Founder at DineHive. Because they’ve eliminated many of the usual fixed costs that come with opening and running a traditional restaurant, DineHive can function as a lean operation that adds value to local restaurants like their current partner kitchen - neighborhood spot, Hutch American Cafe by Chef/Owner Marc Wuenschel. In addition to driving additional revenue, DineHive is utilizing technology to reduce third-party delivery cost and execute multiple virtual restaurant concepts out of a single kitchen. “Companies like Chowly and GoParrot really help us streamline our operation. This allows us to craft quality menus and still bring value to the communities we serve,” said Phil. DineHive uses data to cater their delivery-first menus to what the neighborhood is asking for. They have even partnered with existing brands like ServedIN, a hospitality group specializing in residential room service and Sweetberry Bowls, an acai bowl franchise to execute their delivery-first menu and test new markets. With two locations already up and running in Chicago, the young company is planning a rapid expansion. “There’s a lot of interest. We’re looking at other markets and forming partnerships with companies like Unilever and Brooklyn Food Group out of New York,” said Robert Corral, Co Founder at DineHive. For now, the company is working on features like native online ordering and the ability to order from multiple menus under the same delivery.

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You are a key member of our operating team, the foundation of our success. You should have a real eagerness to please the customer who has selected our restaurant to enjoy food, refreshment and relaxation. You should have a spirit of cooperation and teamwork. Try and work well with the Beverage person, Kitchen helpers and other Servers directly, and all other employees less directly. Remember, they are all on our team, and it’s the achievements of the team that make for the success of the entire restaurant. Good food service requires teamwork. You need the cooperation of the kitchen staff in filling the order and the rest of the dining room staff in the serving of it. You can help the team if you avoid criticism of another’s work or conduct. Those are the concern of the management. ATTITUDE TOWARD GUESTS You are a direct representative to the guest of our restaurant. “Our goal is to help make your stay with us an enjoyable one”, should be your motto as well as ours. You should be pleasant to your guests, attentive to their needs, make and keep them comfortable, provide continuous and professional service without intruding on their privacy. It is an art to make the guest feel relaxed without entering into long or personal conversations with them. Even if invited, you should never sit with patrons. WATCH Keep your eyes and ears open and use good common sense. It makes you look good! Your job is important! You are the direct personal contact of this restaurant with the dining public. Your intelligence, training, personality, and efficiency will all determine the success you have in earning a living as well as our success too. We need you to serve the public following our motto of “make the customer happy. If you’re not proud of it, don’t serve it. If you are proud of it show it.” SHOW BUSINESS The dining room of the restaurant is like a theater. The show is ever changing. You are the actors and show people...and guests love it. When there is a special occasion to applaud, join in. Keep alert for special occasions so that you and the restaurant can do something nice for these guests. Often you will feel that customer’s eyes are on you. Don’t let that bother you; enjoy it! SET-UP FOR EACH MEAL PERIOD Here are the service areas that must be set-up daily: Check appearance of service station. Be sure that glassware and china are adequate for the meal period to come. If necessary, have a reserve supply on hand near by. Check for all packaging supplies needed to bag and package orders for carry-out and carry-home of meal left-overs (Doggie-bags). Check menu board for appearance, content, and correct pricing. After meal period you may be asked to wipe the menu board off with a clean damp cloth. Check all your tables for correct set up and proper use of display cards. Beverage station areas. Check the condition, cleanliness, and appearance of the server stations for ice bins, beverage dispensers, coffee maker, coffee warmers and water stations. Check par stocks for cups, glassware, silverware and other supplies. Get supplies to the immediate area of each unit of where it’s needed. Check and restock as needed.

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CSI-Coker Service, Inc., one of the nation’s premier foodservice equipment maintenance and repair service fi rms recently expanded to serve its customers and employees better. The new 15,000 sqft. building is conveniently located at 150 E. North Ave. in Villa Park Illinois, and has an in house training center, commercial test kitchen, exercise facility, employee rejuvenation lounge, and technician school. CSI always has a CFESA Certified Master Technician on hand to offer free consultations on equipment repairs. CSI is the pioneer and leader in offering preventative maintenance programs designed to save their customers downtime and money on costly emergency repairs. Preventative maintenance has also proved to extend the life of equipment.

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Play Kitchen & Cocktails 7 W. Division St., Chicago, IL 60610 BIRTHPLACE: Chicago, IL CURRENT POSITION: Executive Chef of Play Kitchen & Cocktails FIRST FOODSERVICE JOB: Caesar’s Palace Las Vegas Hotel & Casino FAVORITE FOOD: One of my favorite foods is mac and cheese. My mom makes the best mac and cheese in the world to me. AWARDS/HONORS: St. Louis Food and Wine Scene - Most Inspiring Menu; Food Network’s “Guys Grocery Games” - 2nd Place Winner of Season 16 MEMORABLE CUSTOMERS: Working for the Isle of Capri in St. Louis, I had customers by the name of Bev and Frank, a husband and wife who would come in on Sunday evenings for my Smoked Prime Rib. This couple had never dined with the steakhouse before until I invited them in for a free meal. Needless to say, they fell in love with my menu and to this day, we keep in contact, and Frank makes a smoked brisket every Sunday with my recipe for his wife. WORST PART OF JOB: Keeping consistent kitchen staff. With an increased need for cooks all over the city, it’s really hard at times to keep cooks working in one venue. MOST HUMOROUS KITCHEN MISHAP: About 4 years ago I was exhausted from working 15 days straight. I was down one prep cook and needed prep for a soup dish. I had gotten all the prep ready for the soup, was putting it together and needed to add a final ingredient—cornstarch. After being at work 16 hours, I accidentally grabbed sugar. It was the worst taste known to man after I finished cooking it. All I could do was laugh. FAVORITE FOOD TO PREPARE: My favorite dish to make is gumbo. It’s not your typical gumbo as my gumbo has a kick with a bit of Caribbean soul to it. PART OF JOB THAT GIVES MOST PLEASURE: Hearing that a guest had the best food experience and that something touched their soul with just one bite. IF YOU COULDN’T BE A CHEF, WHAT WOULD YOU BE AND WHY: If I could not be a chef, I would want to be a drummer. I don’t know what is about the sound of the beats of drums but I would love to be a drummer in a dope band. BEST ADVICE RECEIVED: Jalees Jude would always tell me never bend, fold or change your style of creativity. FAVORITE VACATION SPOT: Jamaica. I love the islands. WHAT DO YOU ENJOY THE MOST ABOUT FOOD INDUSTRY NEWS: Keeping up with food trends and what’s happening in the culinary world. OTHER THAN FAMILY, WHO WAS YOUR GREATEST CULINARY INFLUENCE: Gordon Ramsey

9/11/19 3:02 PM

Food Industry News® October 2019

HR Matters Salary History Ban Expands to Illinois Employers Employers in Illinois are now required to make changes to their hiring practices. As of September 29th, employers can no longer ask prospective employees to share their salary history. “Currently, 17 states and 19 localities have banned questions about salary history during the application process, and Illinois has joined these ranks. Several states like Alabama have banned these application questions for all potential employees, and other states like California go so far as to require employers to provide pay scale information if employees request it,” says Rob Wilson, employment trends expert and President of Employco USA. Wilson says that many experts agree that salary history questions can lead to income inequality for women and minorities. “The belief is that inquiring about salary history can create a vicious cycle in which women are paid less presently and in the future, simply because they were paid less in the past,” explains Wilson. “Concerned civil rights activists point to the fact that women are offered less when compared to similarly trained and educated males, even when these interviewees are coming right out of college.” So, what should employers consider moving forward? n Revise and review on a periodic basis. It is always a good idea to review what each job title in your company earns elsewhere in the marketplace, regardless if the position is open or currently filled. At a minimum, obtain new salary survey data for each open position. n Be transparent about salary whenever possible. If you’re going to pay within the market average, consider advertising the salary range to candidates. Demystifying what you intend to pay the chosen candidate will help foster an environment that is immune to criticism and charges of inequality. n Get clear on candidate’s expectations. Ask candidates early in the recruiting process for their compensation goals. Asking ‘What is your salary target?’ is an invaluable and simple question which is beneficial to both parties. In situations where candidates are looking for more than you feel they are worth, it will save everyone’s time if there is a significant discrepancy. For more on this topic, please contact Rob Wilson at rwilson@thewilsoncompanies. com. See their ad on page 9.

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Boosting Profits by Billing Employees At Tokyo-based Disco, everything has a price, including meeting rooms and desks. Hiroyuki Suzuki couldn’t be happier that his company is charging him and all other employees about $100 an hour to use meeting rooms. “People really cut back on useless meetings,” says Suzuki, 37, who works at chip-equipment maker Disco Corp. and is one of the company’s 5,000 employees taking part in a radical experiment in business management. At Disco, everything has a price, from office desks and PCs to a spot for your wet umbrella. Teams bill each other for their work, while individuals operate as one-person startups, with daily auctions of work assignments and battles for the best ideas in the aptly named “Colosseum.” Payments are settled in a virtual currency called “Will,” with balances paid in yen at the end of each quarter. At the heart of the program is a compensation system that meticulously tracks how much every person and team contributes to earnings. Workers receive a base salary, which they augment by earning Will for completing tasks. Quarterly bonuses can rival a year’s pay for top performers. Groups pay each other to complete tasks. Sales teams pay factory workers to produce goods, who in turn pay engineers to design products. Once a sale is made, it generates a certain amount of Will that trickles through to everyone in the supply chain, including human resources and IT support staff.

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Food Industry News® October 2019

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5 Business Tips From a Shark Mark Cuban knows business enough to advse that there are no shortcuts to success; everything requires effort. Here are 5 short pieces of advice:. 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

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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 solu-

tion 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 reimagined 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 restaurant or trying to solve a problem and think about how to re-invent it. They don’t ask people what they would want. They envision a complete reapplication. Then they decide what to do with what they just recreated. 5. Is it the path of least resistance to something better? Lots of people come up with ways of doing things that they think are great/amazing. What they fail to ask is whether it will make anyone else’s life better or easier. The simple test of any imagineering of a process or situation is simple. Is this the path of resistance to a better place for the user ? Last: Be nice. People hate dealing with people who are jerks. It’s always easier to be nice than to be a jerk. Don’t be a jerk. –Blog Maverick.

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Food Industry News® October 2019

Page 23

TRAVEL with Valerie Miller “Come Aboard… We’re Expecting You” Princess Cruises Seeks Couples for Largest Vow Renewal at Sea Record Attempt

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Celebrate Valentine’s Day and Set a World Record with The Love Boat’s Gavin MacLeod and Jill Whelan on the Most Romantic Cruise of the Year Princess Cruises - the international premium cruise line known for its legacy of romance and adventure declared today it will attempt to host the largest renewal of vows ceremony at sea in hopes to set a world record onboard a Valentine’s Day cruise. Gavin MacLeod, who portrayed the endearing Captain Stubing, will officiate and Jill Whelan, his television daughter Vicki, will serve as matron of honor hosting the ceremony onboard Regal Princess, setting sail February 9-16, 2020. Sailing roundtrip from Ft. Lauderdale, guest will visit Ocho Rios, Grand Cayman, Cozumel and the cruise line’s private, romantic beach Princess Cays. Princess Cruises Ambassador Gavin MacLeod, pictured above, will officiate a ceremony onboard Regal Princess during a Valentine’s Day cruise in February 2020, in an attempt to set the record for the largest renewals of vows at sea. “I’m honored to be officiating this ceremony and can’t think of a better way to celebrate and commemorate a couple’s love, than by reaffirming their commitment to one another onboard the ‘Love Boat’ over Valentine’s Day,” said Gavin MacLeod, Princess Cruises ambassador. Princess Cruises Celebrations Ambassador Jill Whelan added, “It wouldn’t be a Princess cruise unless there’s romance. We invite couples of all ages to join us for this celebration of love on the high seas.” Additional romantic touches will be offered on the cruise, and more details about this special voyage will be announced soon. Interested couples are encouraged to book now by contacting their travel advisor, calling 1-800-PRINCESS (1-800-774-6237), or by visiting the company’s website at www.princess.com. To learn more about celebrating a special occasion with Princess, visit princess.com/Celebrations.

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Food Industry News® October 2019

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Chicagoland News

JAZZ AT THE HYDE (5115 S. Harper, Chicago) returns with the classy E-Line Organ Trio to do anything and everything with style and charm. the band’s members are: John Sturk - Hammond Organ; Steve Knight - Guitar; Courtney McNally - Drums. Tickets are $20-$100: eventbrite.com.

The 2019 Walk to End Alzheimer’s will be held at Soldier Field 1419 Museum Campus Dr. in Chicago on Oct. 26. Beer and Bacon Classic with 100+ craft beers from the best local breweries, unlimited original bacon-inspired dishes from your favorite local restaurants, giveaways and more will be held on Oct.12, 2019 at Soldier Field in Chicago. Cider and Ale Fest will be held at The Morton Arboretum in Lisle, IL on Oct. 19, 2019. Savor hard cider and seasonal beers from local breweries and cideries. Country Superstar Carrie Underwood “The Cry Pretty Tour 360” will be performing at the United Center in Chicago on Oct. 29. Flossmoor Brew Fest will be held in downtown historic Flossmoor on Oct. 6, 2019. Sample dozens of local brews. Fright Night Fest, presented by Snickers is back for select days at Six Flags Great America in Gurnee, Illinois from now until Nov. 3rd with rides, haunted attractions and entertainment. Great Food Expo will take place at the Donald E. Stephens Convention Center in Rosemont, IL Oct. 5-6 featuring cooking stage, celebrity chefs and tastings. Heap’s Giant Pumpkin Farm located at 4853 US Highway 52 in Minooka, Illinois has a 25 acre pumpkin patch full of 90 different varieties of pumpkins, gourds and squash. For some Halloween fun check out their Haunted Corn Maze, Flashlight Corn Maze and Moonlight Hayrides. Hofbrauhaus Chicago located in Rosemont, IL celebrates Oktoberfest now through Oct. 31. Guests can enjoy a variety of festivities, German foods,

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nightly Bavarian entertainment and the freshly brewed “Oktoberfestbier” inspired by the original Hofbrauhaus in Munich, Germany. Lake County’s Bavaria inspired destinationbrewery, Buffalo Creek Brewing, located in downtown Long Grove, IL will host its biggest beer event yet on Oct. 5 in celebration of Ocktoberfest. Oktoberfest in Naperville will take place at Naper Settlement in Naperville Oct. 4-5 with live music, entertainment, German beer and cuisine. Pinball Expo will be held at the Westin Chicago North Shore in Wheeling Oct. 16-19. Roosevelt Collection Shops announces that a new restaurant concept will be joining their lifestyle hub later this year. Helmed by Chef Michael Serratore, Pacino’s will revisit Chef Michael’s Sicilian roots, featuring housemade pastas and Italian favorites. The Bank of America Chicago Marathon will be held Oct. 13 and hosts runners from over 100 countries and all 50 states. The race will start and finish in Grant Park.

Philz Coffee recently opened in Hyde Park at 1425 E. 53rd. St and is planning on opening two more locations, one at 2323 N. Lincoln Ave. in Chicago and 1030 Davis St. in Evanston, IL

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3. The next time you feel uncertain or worried or 1. Abandon the out2. Every day, try openly anxious, try just mentionof-date idea that love is reaching out to someone ing this to your partner “chemistry.” It’s effort, and asking for their at- and taking their hand, or and continual attention. tention or affection. noticing their emotional signals and reaching for their hand. 4. See if you can notice BetterForTheHens ; times when you Better For YOU! some find openness hard, and you become defensive or distant or shut down. 5. When you have a For Samples and fight, step back and try Ordering Info: to see the fight from another perspective. 6. Take a quiet moment, tune into the emotional channel and see if you can each share with your partner what you need most. 7. Be mindful of the fact that emotional injuries derail relationships. 8. Honor your connection. Create small rituals to recognize your bond. 9. Forgiving isn’t forgetting, so remember.

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Food Industry News® October 2019

When You Get Bashed, Remember These Ten Facts 1. People have an incredible propensity to hurt out of jealousy that is worse through social media. The things that unleash this monster are what they don’t have and can’t be. They will try to devalue you by any means possible. It’s best to just take it as an indicator that you have something worth having or you are someone worth envying. 2. The only effect negativity can have on you is however much you let yourself believe it’s true. The opinions of others only change you if you let them. If you weren’t somehow made aware of them, you’d have no idea anyway. You cannot, and will never be able to control how other people think, feel or behave. Nor should you try. You can, however, decide to what extent you are going to let them change who you are. 3. The only person something needs to matter to is you. If it is in your life, and you are the person who is choosing to experience, live or attempt it, it is not the concern of anyone else. It’s difficult when people are firing insults at you and it’s really hurting, but this, my friends, is just life. 4. We tend to take one thing someone says and let it affect all of the good we do. Don’t go down the rabbit hole. 5. Haters are criticizing themselves more than anything. I’ve found this to be tried and true. The things that irritate us most are the things we like about ourselves. So you have to realize that someone disliking you or having a negative opinion most likely has a lot more to do with them than you. 6. You will never reach a place where you are universally liked and accepted. You have to accept that this will never be reality. More importantly, you have not failed because people have differing opinions about you or something you do. It’s just the fact that you probably assumed otherwise. 7. It won’t last. Think about the things you struggled with 5 years ago, and how irrelevant they are… if you can even remember them at all. The same concept applies to the future. It’s just a poor use of your energy and will do nothing but compromise the time you have now. 8. Many great people and ideas were harshly criticized and unacknowledged initially. Sometimes you just have to give people some time to catch up. Most people are really put off by change or anything that disrupts the flow they are used to. It’s okay, we all need some adjustment time. 9. If someone takes the time to talk about you, or express an opinion about you even when it’s not favorable, you are someone worth talking about. You’ve done something that has gotten their attention. You’re not irrelevant, you’re not worthless. You have, in your own small way, joined the ranks of those who are influential enough to elicit a response from people. Be proud of yourself. 10. Nobody who really loves you will love you less if they hear a negative opinion. Isn’t that what scares us most? That we’ll lose what we most value in life… in many cases, the love of those who matter? But the people who are worth keeping around will not be affected by other people’s harsh words. They won’t. They’ll love you regardless of flaw or criticism.

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Food Industry News® October 2019

People selling the Industry With cary miller

This month I am pleased to be pictured with lejla orahovac and Wayne leming of the Ivy Boutique Hotel located 223 E. Ontario St. in Chicago. This lovely hotel has a lavish rooftop lounge as well as oversized studio apartment size hotel rooms with many amenities. The company has four boutique hotels in Chicago, located downtown and in the Wrigleyville neighborhoods. Dick capcik is a seasoned veteran of the Chicagoland food industry and has been working in the food industry since age 14. Dick’s experience includes helping to build restaurants, kitchens, facility construction, code compliance, consulting and operations. Today most of Dick’s time is spent helping his contacts to keep more money in their pockets by introducing them to Mennio Global, the food industry’s leading choice for getting the lowest credit card processing fees. Mennio is also a pioneer in the “No Cost Credit Card Surcharge” program, where anyone accepting cards and have zero fees by having guests pay a small surcharge when they use a card. If the guest uses cash, there are no surcharge fees. If you’re tired not generating enough cash sales and sick of high processing fees, contact Dick today. He is a wealth of information. You can see Dick’s ad on page 19 of this issue. Tehiya and ayellet Benzera both own North shore Baking corporation, a wholesale scratch bakery operation serving the Chicagoland food industry. North Shore Baking is famous for their rye bread, challah bread, bagels and pastries. Many of today’s commercial breads are fast rising and they may not have the rich flavor you remember. If you’re looking for breads with more flavor and great texture, check out their products. They also have a retail store on Chicago’s North side in the Rogers Park neighborhood. Joe Burkland is with locally based FsI (Foodservice solutions, Inc), an independent, foodservice master distributor and sales/ marketing agency, based in Lake Zurich, IL. They provide state-of-the-art equipment and programs; system consultation, training, menu development; test kitchen access; supplies, replacement parts, and service for Illinois, Indiana, and Michigan. They provide many brands of equipment including Henny Penny, TurboPot, Crysalli Artisan Water Units and others. As the company prepares to celebrate its 30th year, they continue to see Henny Penny (pressure fried chicken system) increase in popularity and generate huge sales for their customers. If you’re looking to feature something in your operation that your guests don’t make at home, consider offering fried chicken made in the Henny Penny fryer. Your customers will love it and you’ll love the sales, profits and flexibility! chicago food broker Bill anastos (l) is joined by Tim ring of ohio based Hirzel canning co. & Farms. Hirzel Canning Company is an Italian food products corporation founded in 1923. The company focus is on Dei Fratelli, a tomato sauce brand. Today, the 5th generation of family works closely with over 30 local, family growers in Northwest Ohio and Southeast Michigan to grow the highest quality produce which ensures they provide the most flavorful tomato products under the Dei Fratelli brand.

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at Work...

n Don’t say anything that you wouldn’t say in front of your mother. n Be above reproach by your actions, not by your excuses. n A few loose words and out walks your best people; the rest will simply despise you. n Your business’ reputation rests on you!

Keep your Winning edge Once your business gains momentum, keeping it there requires skill, foresight, planning and preparing for the unknown. This is part of the reason that smart marketers often invest into marketing when everything is going well. If you think about it, believing “we have enough customers” or “everyone knows us” or “things are fine now” often have a way of coming back to haunt us. One food borne illness outbreak, one product recall, a key employee leaving or an aggressive competitor going after your customers are reminders of how vulnerable even the strongest brands and businesses are. Investing into marketing when you don’t need it is the best choice. This is how the strong get stronger. So the next time you are cursing your competitor wondering how they do it, even though you think their price is higher or quality is inferior, take a look at their marketing strategy. Odds are their strategy is better than yours. –Cary Miller, Vice President, Food Industry News

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Food Industry News® October 2019

Whole30, Lettuce Entertain You & Grubhub Team Up for Whole30 Delivered

How to Stop an Odor or Fruit Fly Problem in Your Establishment

At the bottom of your floor drains is a P Trap (Similar to the Trap below the Kitchen Sink). The function of this trap is to create a liquid seal that prevents odors from the city sewer to enter the atmosphere in your kitchen/restaurants. Unfortunately your air conditioning or heater system will evaporate your water seal in your P Trap. If the floor drain is getting good flow or water evaporating will not be a problem, but a lot of drains do not get a steady flow and in a short period of time, the water seal will disappear allowing a free flow of sewer gas and fruit flies into your restaurant. Believe it or not a simple solution to this problem is to put a couple pints of vegetable oil down the smelly drain to stop the flow of air. The vegetable oil does not evaporate and if you do get a flow of water down the drain, the water should pass under the oil in the P Trap. Regarding fruit flies, they cannot swim or hold their breath, and as long as there is liquid in the P Trap, they cannot get through to your restaurant and will remain in the sewer. If pouring oil into your drain does not stop the odor, it is coming from somewhere else and a “Smoke test” will be needed. A plumber can perform this task. This function fills your plumbing system with hazardous free smoke, indicating any sewer gas leaks causing an odor.

Courtesy of Tierra Environmental You can see the Tierra ad on page 18 of this issue.

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Family Meals Establish Lifetime Nutrition Habits Eating together establishes good habits later in life, according to researchers at the University of Minnesota. In the study of more than 1,500 people, surveyed once during high school and then again when they were 20 years old, participants were asked questions about how often they ate with their families, how much they liked sitting down to dinner with family and friends, if they had a tendency to eat and run, and how often they ate breakfast, lunch, and dinner. The results showed that those who ate meals with family as adolescents were more likely to eat fruit and dark green and orange vegetables and drink fewer soft drinks as young adults. The frequency of family meals during adolescence also predicted eating meals more frequently as adults. Those who experienced more family meals were more likely to have higher intakes of key nutrients, such as potassium, calcium, magnesium, and the like. The researchers say the results demonstrate that structured meal times with family are associated with improved diet quality for young adults. Families should be encouraged to share meals together as often as is practically possible.

Lettuce Entertain You Enterprises (LEYE), a multi-concept restaurant group, and Grubhub (NYSE: GRUB), the nation’s leading online and mobile food-ordering and delivery marketplace, are partnering to offer Whole30 Delivered, Whole30’s firstever branded restaurant. This delivery-only restaurant concept from Whole30, the 30-day dietary reset chosen by millions for stunning, lifechanging results, is operated by LEYE and provides diners across Chicago access to prepared, Whole30 compliant meals for delivery exclusively on Grubhub, making it easier to maintain a healthy lifestyle. The menu is available to order for lunch and dinner – and will rotate seasonally to showcase the freshest ingredients. Menu items include: Thai Chicken-Coconut-Curry Soup, Melissa’s Buffalo Chicken Salad, “Spaghetti and Meatballs” made with spaghetti squash and chicken meatballs, Roasted Chicken Tikka Masala, and more. Visit whole30delivered.com for the full menu of dishes that are available starting today for delivery through Grubhub. Delivery-only concepts let culinary teams offer a creative menu that diners may not be able to find in a brick and mortar location. This flexibility allows LEYE to turn Whole30’s popular lifestyle into delicious meals delivered exclusively by Grubhub. Grubhub has over 20 million diners. Whole30 Delivered from LEYE and Grubhub is open for delivery Monday through Saturday from 11 a.m. – 9 p.m. CT and Sunday from 3:30 – 9 p.m. CT. Visit whole30delivered.com for more details and check Grubhub to confirm delivery availability in your area.

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Food Industry News® October 2019

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Emphasize Effort, Not Success To succeed on the job, you first have to land that job. Aside from your skills and qualifications, most interviewers look for an attitude they like in a candidate. A study published in the journal Basic and Applied Social Psychology suggests that the best way to do that is by emphasizing not what you’ve accomplished, but how you did it. In a series of experiments in the United States and the Netherlands, subjects participated in a mock job interview (in another part of the study, students pretended they were on first dates, but the results were similar). “Candidates” were told to talk positively about themselves, but receivers found themselves more interested in the efforts and struggles the candidates had to deal with than the final results they achieved. The findings suggest that you’d do better to emphasize the hard work that went into reaching a goal, not the success itself.

All growth depends upon activity. There is no development physically or intellectually without effort, and effort means work. — Calvin Coolidge

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Food Industry News® October 2019

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Almost 40 percent of new hires lose their jobs within a year. This high failure rate is due largely to avoidable mistakes during the first 90 days on the job. Some flubs are from poor performance, but often, employees not fitting in don’t “get” the work culture. Here’s a quick guide on how to avoid pitfalls that could lead to a quick exit: 1: Make it your first priority to understand your Key Performance Indicators. Ask your boss how he or she views your job in the context of the department’s overall strategy, which parts of your job description are most critical to achieving success, and how your progress will be assessed. Ask your boss how he or she views your job, which parts of your job description are critical to their success, and how your progress will be measured. Once you have a clear grasp of your expectations, take a step back on a regular basis to evaluate and refocus. 2) Prepare to do things differently. Soak up how they, not you, would proceed. Your past is past; how things work here and today pretty much assure you a tomorrow. 3) Know the superiors you need to please. Despite the quality of your work, you could be heading for the chopping block if you fail to realize which superiors you need to please. 4) Bond with others ASAP. In the first 90 days, plan on breaking bread with at least two staffers a week. Be casual, not as a brown-nosing climber. But limit the networking to colleagues at your level or one level up. Go any higher and you could soon develop a reputation as someone eager to step over others to get ahead. 5) Be very careful what you commit to during your first 90 days. Never assume that you have a co-worker’s buy-in or consent until you 100% have it. Don’t speak for others and avoid taking an “I’m sure he would be fine with it” approach. You may feel like a dynamo, but you may be seen as a loose cannon. 6) Keep eyes open at meetings to see how people communicate... Or not. Think like a contestant on Survivor. 7) Learn how to disagree. Before telling your boss “You should do it this way!” ask, “Do you think there would be any value in approaching the situation this way?” 8) Get help with the transition. For assistance learning the ropes, ask your supervisor how a senior colleague can mentor you.

Waterless Toilets in Fast Food Giants

A recent report indicates that more fast food franchises around the world are installing waterless urinal systems and other waterreducing technologies as more areas are grappling with serious water shortages. According to Klaus Reichardt, CEO and Founder of Waterless Co., it should come as no surprise that restaurants specifically, including fast food locations, are becoming increasingly water-conscious. “An average ‘sit-down, knife-and-fork’ restaurant uses 5,800 gallons of water a day,” he says. “While a fast food facility typically uses only about half this amount (2,900 gallons per day) it still is a huge amount.” According to the report, those franchises that are installing no-water urinals include the following: McDonald’s: Waterless urinals are now installed in 750 McDonald’s restaurants throughout Europe and the United Kingdom. Jollibee: As part of their commitment to conserve natural resources, this Philippines-based fast food chain with locations in North America is installing no-water urinal systems in all their facilities. Wahaca: A UK Mexican restaurant, which takes pride in building “environmentally efficient restaurants” and has regularly received top marks from the UK’s Sustainable Restaurant Association, has installed waterless urinal systems. Starbucks: The famed coffee retailer opened a location in the Palace Hotel in Spain, which became the first LEED®-certified location in that country. Starbucks reports it has reduced water consumption by as much as 40 percent as a result of the installation of no-water urinal systems.

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Food Industry News® October 2019

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Great Ideas That Were Written On Scraps of Paper

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Food Industry News® October 2019

1: Reject new ideas. Don’t approve ideas until they’ve had the chance to be stopped. 2: Criticize freely. Be sure to remind your people that they can be fired at any time. 3: Treat problems as stupidity. This crushes thinkers. 4: Be a control freak. Remind staff that you know everything there is to know about your business. If they were so smart, why aren’t they the boss?

DONALD’S FAMOUS HOT DOGS 9833 W. Roosevelt WESTCHESTER, IL 708-344-2522. They have a large menu which includes; homemade soup, pork chop and steak sandwiches, fancy burgers, tacos and empanadas along with hot dogs, beef and more. I had the Monday Special- gyros, fries and a drink. That was one of the best gyros sandwiches I’ve ever had! It was made fresh, loved the flavor of the meat and the pita bread was cooked well. The fries were great and made to order. On the wall where you place your order there is a list of “Facts” so I will share one of them, “The Owner is the fussiest eater alive! “ FLIP’S 340 Roosevelt Rd. GLEN ELLYN, IL 630-469-5828. This place was very busy when I stopped in. They have burgers, hot dogs, gyros, salads, sandwiches, souvlaki and a big selection of submarine sandwiches. I tried some of their Greek fries which were amazing and an order of the Saganaki squares which is fried Greek cheese; it was light and gooey and served with lemon wedges. While I was waiting for my order they had a monitor showing some of the other food they serve. It made me hungry watching this. I wanted to get back in line and order the steak sandwich and an order of ribs. I’ll be back soon! IL GIARDINO DEL DOLCE 2859 Harlem Ave. ELMWOOD PARK, IL 773-889-2388. One of the finest Italian bakeries around. I am a big fan of their butter cookies and always recommend them to my family and friends. Once you try them you’ll agree they are the best! Another favorite of mine is the Horseshoe Cookie - it’s a good sized cookie, filled with chocolate buttercream, partially dipped in chocolate with some sprinkles on the chocolate. They also have a big selection of Italian pasties, biscotti and amaretti cookies. LIVING FRESH MARKET 7520 Roosevelt FOREST PARK, IL 708-209-1226. A very spacious market offering a good selection of groceries and grab n’ go items. In the produce section they had a ton of cut up packaged fruit. There is an International section of products which are easy to find because the aisles are flagged. There were so many displays of water and drinks in the aisles. On display they had some supersize cans of Del Monte Corn and Bush’s Baked Beans, 106-117 ounces. This would be the ideal size for a large party. I also found some Uncle Ray’s Chips, something I never had before. PITA INN 1835 Abriter Court NAPERVILLE, IL 630-799-0085. They do not skimp on quality, value and portion size when it comes to the Mediterranean cuisine they serve. The hummus is homemade and served with pita bread. The entrees are served with rice, fatoush salad and pita bread. They offer a Business Lunch Special during the week at certain times, excluding holidays. Vegetarian dishes include stuffed grape leaves, lentil vegetarian soup, Baba Ghanoush and falafel along with fresh salads. My favorites are the hummus, Jerusalem salad, falafel and the chicken shawarma. Spice it up with some of their hot sauce. And for my drink, I choose a cup of their hot mint tea. SCATCHELL’S BEEF STAND 4700 W. Cermak CICERO, IL 708-656-0911. This is a no frills place and they serve some seriously good food. You can get hot dogs, Italian beef, sausage and pizza. The Italian beef melted in your mouth, the flavor was incredible and the hot peppers they serve were spot on. I also got an order of their gravy bread and added hot peppers to that. They even have homemade Italian ice, so I tried the strawberry which was refreshing. You can purchase their beef by the pound and they offer catering. If you’re looking for a late night meal, stop by they are open Sat. thru Thurs. until 1:00 am and Fri. & Sat. until 2 am VALLI PRODUCE 40 E. Golf Rd. SCHAUMBURG, IL 847-439-9700. When you walk in take a moment to check out the beautiful murals painted on the walls. This is a full service grocery store where they have utilized every bit of space. The produce is laid out well and the prices are great! Their seafood department had a nice selection of fresh fish. There is a section where they make sub sandwiches and their bakery was loaded with goodies. I picked up some produce items and when I got to the checkout they had a bunch of different munchies displayed on the end caps so I picked up some of those; Wicked Oyster Crackers in different flavors and Lorenz Pomsticks.

–Rosabeth Moss Kanter, The Change Masters

oct 2019 25-32.indd 32

9/12/19 11:40 AM

Food Industry News® October 2019

ACCOUNTANTS Chamlin P C ..........................................................847-583-8800 ACCOUNTING FIRMS Parhas & Associates ......................Page 40 .........708-430-4545 ADVERTISING Food Industry News ..............................................847-699-3300 AIR COFFEE ROASTERS Java Master International......................................224-848-2070 AIR CONDITIONING-SYSTEMS CLEANING Olympia Maintenance ...........................................708-344-0344 AIR FILTERS-SALES & SERVICE Olympia Maintenance ...........................................708-344-0344 ARCHITECTS Dearborn Architects ..............................................312-939-3838 Sarfatty Associates ...............................................847-920-1100 ASIAN FOOD PRODUCTS Kikkoman Sales USA .....................Page 32 .........630-954-1244 ASSOCIATIONS Illinois Restaurant Association .......Page 45 .........312-787-4000 ACF Chicago Chefs ............................................872-256-CHEF ASSOCIATIONS & TRADES For the Love of Chocolate FoundationPage 29 ....773-972-1927 Illinois Food Retailers............................................800-624-6712 ATM MACHINES Meirtran ATM..................................Page 47 .........815-275-8031 ATTORNEYS Scharf Banks Marmor ...........................................312-662-4897 AUCTION COMPANIES The Local Auction Company .................................630-688-6824 AWNINGS & CANOPIES Chesterﬁeld Awnings .....................Page 08 .........312-666-0400 AWNINGS - SALES & SERVICE Thatcher Oaks Awnings .................Page 40 .........630-833-5700 BAGS-CUSTOM PRINTED Bulldog Packaging ................................................630-458-1152 BAKERS-WHOLESALE Gonnella Baking Co .......................Page 11 .........312-733-2020 Lezza Spumoni & Desserts............Page 26 .........708-547-5969 Eli’s Cheesecakes.................................................773-736-3417 Ideal Bakery ..........................................................773-631-6897

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Il Mulino di Valenzano Bakery ...............................847-671-5216 JR Dessert Bakery ................................................773-465-6733 Milano Baking Company .....................................800-495-BUNS BAKERY & DESSERT CONSULTING Sweet Bee.............................................................847-828-4812 BAKERY EQUIPMENT MGM Industries.....................................................847-814-7715 BAKERY-PRODUCTS Distinctive Foods............................Page 45 .........847-459-3600 Instantwhip Chicago.......................Page 24 .........800-933-2500 Central Baking Supplies........................................312-243-0888 BAKLAVA Libanais Sweets ....................................................847-329-5060 BANNERS & POSTERS Accurate Printing...................................................708-824-0058 BAR CONSULTANTS Chicago Bar Shop .................................................312-473-2277 BAR MANUFACTURING & DESIGN Chicago Bar Shop .................................................312-473-2277 BAR STOOLS Chicago Booth ...............................Page 10 .........773-378-8400 Waco Manufacturing .............................................312-733-0054 BAR SUPPLIES Ramar Supply Co...........................Page 14 .........708-233-0808 Alfa Restaurant Supply .........................................773-588-6688 Schultz Supply ......................................................708-652-2020 BATCH FREEZERS Kool Technologies ..........................Page 44 .........630-483-2256 BBQ SAUCE Ken’s Foods ...................................Page 48 .........800-633-5800 BEEF New S B L Inc ................................Page 04 .........773-376-8280 BEER GAS MacCARB ......................................Page 31 .........877-427-2499 BEVERAGE DISPENSING-EQUIPMENT United Fast Food & Beverage...............................847-616-0711 BEVERAGE PROGRAMS Brew Smart Beverage ...........................................847-437-5757 BEVERAGES Lifestyle Beverages...............................................630-941-7000

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BOOTHS Chicago Booth ...............................Page 10 .........773-378-8400 Waco Manufacturing .............................................312-733-0054 BOOTHS-UPHOLSTERERS Chicago Booth ...............................Page 10 .........773-378-8400 BOX COMPANIES-CORRUGATED Wertheimer Box ....................................................312-829-4545 BRANDING-LICENSE OPPORTUNITIES Los Comales Licensing ..................Page 27 .........773-457-1784 BREAD & ROLLS Gonnella Baking Co .......................Page 11 .........312-733-2020 Ideal Bakery ..........................................................773-631-6897 Il Mulino di Valenzano Bakery ...............................847-671-5216 North Shore Baking Corp ......................................773-655-3485 BROILERS & STEAMERS EmberGlo-A Division of Midco Int’l........................773-604-8700 BURGLAR ALARM SYSTEMS Alarm Detection Systms Inc ..................................630-844-5318 BUTCHER BLOCK WOOD TABLES RestaurantWoodTables.com .................................773-599-6200 BUTTER-CLARIFIED Danish Maid Butter Co ...................Page 21 .........773-731-8787 BUTTER-PREPORTIONED-WHIPPED Danish Maid Butter Co ...................Page 21 .........773-731-8787 CALAMARI Fisherman’s Pride ..........................Page 13 .........800-543-2110 CANNOLI & CANNOLI PRODUCTS Lezza Spumoni & Desserts............Page 26 .........708-547-5969 CARRY OUT PACKAGING Bulldog Packaging ................................................630-458-1152 CASH AND CARRY OUTLETS Angelo Caputo’s Fresh Markets............................630-514-1338 CASH REGISTERS & SUPPLIES Schmaus Cash Register & POS ...........................847-675-6066 CATERING-VEHICLES DCI Central ....................................Page 30 .........800-468-7478 CCTV SYSTEMS Alarm Detection Systems Inc ................................630-844-5318 CHAIRS & FURNISHINGS Vista Chair ............................................................773-253-4883

CHAIRS-COMMERCIAL Chicago Booth ...............................Page 10 .........773-378-8400 Waco Manufacturing .............................................312-733-0054 CHARCOAL Charcoal Supply Company ...................................312-642-5538 CHEESECAKES Eli’s Cheesecakes.................................................773-736-3417 CHICKEN-PROGRAMS FSI/Foodservice Solutions ....................................847-719-6088 CHILI Bistro Soups (Div of Vienna Beef) ........................773-278-7800 Captain Ken’s Foods.............................................800-510-3811 CHOCOLATES Dessert Concepts .................................................773-640-4727 CLASSIFIED ADVERTISING Food Industry News ..............................................847-699-3300 CLEANING PRODUCTS SuperClean ...........................................................847-361-0289 CO-PACKERS T F Processors......................................................847-709-2600 CO2 MacCARB ......................................Page 31 .........877-427-2499 COCKTAILS Puerto De Indias Gin.............................................305-934-0803 COFFEE Farmer Brothers Coffee ........................................888-542-9298 COFFEE & TEAS Royal Cup Coffee...........................Page 30 .........630-254-3365 Brew Smart Beverages .........................................847-437-5757 COFFEE ROASTERS Tec Foods Inc.................................Page 17 .........773-638-5310 Java Breeze ..........................................................773-235-9356 Java Master International......................................224-848-2070 Tugboat Coffee .....................................................630-390-6613 COLD BREW COFFEE & TEA Brew Smart Beverage ...........................................847-437-5757 COLD STORAGE Perishable Distribution Solutions ...Page 47 .........888-491-1641 COLD STORAGE-PORTABLE Portable Cold Storage....................Page 30 .........800-535-2445

9/12/19 12:00 PM

Page 34 COMBI-STEAMERS Rational USA.........................................................888-320-7274 COMPRESSED GAS MacCARB ......................................Page 31 .........877-427-2499 CONSTRUCTION COMPANIES Walter Daniels Construction ..........Page 18 .........773-775-0170 CONTRACT LABOR SERVICES Atlas Employment Services ...........Page 06 .........847-671-1557 CONTRACT MANUFACTURING Bistro Soups (Div of Vienna Beef) ........................773-278-7800 COOKING EQUIPMENT Ramar Supply Co...........................Page 14 .........708-233-0808 CORNED BEEF-FRESH Vienna Beef ...................................Page 22 .........773-278-7800 CORPORATE GIFTS Vienna Beef ...................................Page 22 .........773-278-7800 CRAFT BEVERAGES Deutsch Family Wine & Spirits.......Page 03 .........708-687-9870 CREDIT CARD PROCESSING Jeff Bruce (HPS) ...................................................773-398-1013 CREDIT CARD PROCESSORS Menio Global ..................................Page 19 .........855-641-8326 DAIRY-PRODUCTS Instantwhip Chicago.......................Page 24 .........800-933-2500 New Dairy .............................................................312-421-1234 DELI-MEATS Greenridge Farms .................................................847-434-1803 DELIVERY-VEHICLES DCI Central ....................................Page 30 .........800-468-7478 DEMO SERVICES-FOOD & BEVERAGE Custom Merchandising Services ..........................630-814-3679 DESSERTS Algelato Chicago ............................Page 42 .........847-455-5355 Distinctive Foods............................Page 45 .........847-459-3600 Dessert Concepts .................................................773-640-4727 Eli’s Cheesecakes.................................................773-736-3417 Sweet Bee.............................................................847-828-4812 DESSERTS-WHOLESALE Lezza Spumoni & Desserts............Page 26 .........708-547-5969 DIGITAL MARKETING Munch Ado ............................................................312-694-5942 DIRECT MAIL PROGRAMS Food Industry News ..............................................847-699-3300 Ontime Envelopes and Printing ............................630-205-6667 DIRECTV All Sports Direct ....................................................630-918-3000 DUCT CLEANING Enviromatic Corp of America .........Page 25 .........800-325-8476 Olympia Maintenance ...........................................708-344-0344 EGGS Farmers Hen House.......................Page 26 .........319-683-2206 KLM Sales & Marketing .................Page 32 .........310-245-7703 Meadowbrook Egg & Dairy Company ...................773-523-8861 ELECTRIC & GAS STEAMERS EmberGlo-A Division of Midco Int’l........................773-604-8700 ELECTRICAL REPAIR & MAINTENANCE Mackay Heating & Mechanical.......Page 31 .........847-381-0448 EMPLOYEE HANDBOOKS Employco USA ...............................Page 09 .........630-920-0000 EMPLOYMENT ATTORNEYS Rob Bernstein - Laner Muchin ..............................312-342-7778 ENERGY BROKER Century Energy Solutions ..............Page 16 .........630-817-3164 ESPRESSO-CAPPUCCINO MACHINE PROGRAMS Brew Smart Beverage ...........................................847-437-5757 ETHNIC BREADS-ROLLS & PASTRIES Ideal Bakery ..........................................................773-631-6897 ETHNIC FOODS Kikkoman Sales USA .....................Page 32 .........630-954-1244 FACILITY MAINTENANCE UmbrellaOne National Facility ServicesPage 23 ..773-383-6826 FAUCETS Faucet Shoppe The .......................Page 26 .........773-478-3890 FILTERS-EXHAUST SYSTEMS Olympia Maintenance ...........................................708-344-0344 FIRE ALARM MONITORING Alarm Detection Sytems Inc..................................630-844-5318 FIRE ALARM REPAIR & TESTING Alarm Detection Systems Inc ...............................630-844-5318 FIRE SUPRESSION SYSTEMS Fox Valley Fire & Safety........................................847-695-5990 FIRE-EXTINGUISHERS Henrichsen’s Fire & Safety Equipment .................800-373-9714 FIRST AID-EQUIPMENT & SUPPLIES Afﬁrmed Medical Service ......................................847-322-9185

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foodindustrynews.com FLATBREADS Grecian Delight Foods ..........................................847-364-1010 FLOOR TILE & GROUT CLEANING Enviro-Master Chicago North................................847-305-2990 FLOORS-SALES-SERVICE & REPAIR Sexton Complete Care..........................................800-827-1126 FOOD & ALCOHOL SAFETY TRAINING Santa Lucia Food Safety Training .........................772-502-5262 FOOD DISTRIBUTORS Cugini Distribution ..........................Page 03 .........708-695-9471 Devanco Foods ..............................Page 07 .........847-228-7070 Olympia Food Industries ................Page 39 .........847-349-9358 Tec Foods Inc.................................Page 17 .........773-638-5310 Alfa Restaurant Supply .........................................773-588-6688 Angelo Caputo’s Fresh Markets............................630-514-1338 Anichini Brothers ...................................................312-644-8004 Chef’s Quality Meats .............................................708-333-0880 Christ Panos Foods ..............................................630-735-3200 Dearborn Wholesale Grocers Mktplace ................773-523-8861 GFS Distribution....................................................800-968-6391 Grecian Delight Foods ..........................................847-364-1010 Kronos Foods........................................................800-621-0099 FOOD EQUIPMENT MANUFACTURERS Sammic Corp ........................................................224-307-2232 FOOD PLANT RENTAL Gung Ho.........................................Page 08 .........708-369-8159 FOOD PRODUCTS Devanco Foods ..............................Page 07 .........847-228-7070 Olympia Food Industries ................Page 39 .........847-349-9358 Tec Foods Inc.................................Page 17 .........773-638-5310 Grecian Delight Foods ..........................................847-364-1010 Neil Jones Food Company....................................800-543-4356 FOOD PRODUCTS-PREPARED Captain Ken’s Foods.............................................800-510-3811 FOODSERVICE EQUIP REP & MAINTENANCE Restaurant Handyman ..........................................847-232-4474 FOODSERVICE EQUIPMENT Thunderbird Food Machinery .........Page 18 .........866-451-1668 Losurdo Inc ...........................................................630-833-4650 MGM Industries.....................................................847-814-7715 Rational USA.........................................................888-320-7274 FOODSERVICE EQUIPMENT & SUPPLIES Alfa Restaurant Supply .........................................773-588-6688 FOODSERVICE EQUIPMENT-REPAIR CSI - Coker Service Inc .................Page 08 .........888-908-5600 Mackay Heating & Mechanical.......Page 31 .........847-381-0448 Cobblestone Ovens ..............................................847-635-0172 General Parts Group .............................................630-595-3300 United Fast Food & Beverage...............................847-616-0711 FOODSERVICE- LAYOUT & DESIGN A D E Foodservice Equipment ..............................630-628-0811 Losurdo Inc ...........................................................630-833-4650 Sarfatty Associates ...............................................847-920-1100 FOODSERVICE-EQUIPMENT PARTS CSI - Coker Service Inc .................Page 08 .........888-908-5600 Cobblestone Ovens ..............................................847-635-0172 FOODSERVICE-SUPPLIES Ramar Supply Co...........................Page 14 .........708-233-0808 FRANCHISE-CONSULTANTS Big Sky Franchising ..............................................855-824-4759 FREEZER & REF TRAILER RENTAL/LEASING Portable Cold Storage....................Page 30 .........800-535-2445 FREEZERS-ALL TYPES Custom Cooler & Freezer ..............Page 41 .........630-879-3131 FRESH CUT FRY EQUIPMENT Sammic Corp ........................................................224-307-2232 FRIED CHICKEN BREADING MIX House-Autry Mills ..................................................847-770-7510 FRYERS FSI/Foodservice Solutions ....................................847-719-6088 FURNITURE/FIXTURES/DESIGN Vitro Seating Products ..........................................800-325-7093 GAMING TERMINALS Aces Up Gaming ...................................................773-209-4800 GELATO Algelato Chicago ............................Page 42 .........847-455-5355 Palazzolo’s Artisan Dairy ...............Page 28 ...... 800-4GE-LATO GELATO EQUIPMENT & SUPPLIES Kool Technologies ..........................Page 44 .........630-483-2256 Palazzolo’s Artisan Dairy ...............Page 28 ...... 800-4GE-LATO GENERAL CONTRACTORS Walter Daniels Construction ..........Page 18 .........773-775-0170 GIARDINIERA E Formella & Sons ................................................630-873-3208 V Formusa Company ............................................847-813-6040

Food Industry News® October 2019

GIN Puerto De Indias Gin.............................................305-934-0803 GLYCOL REFRIGERATION SYSTEM & REPAIR Mackay Heating & Mechanical.......Page 31 .........847-381-0448 GOURMET FOODS New Dairy .............................................................312-421-1234 GRAND OPENING PROMOTIONS LED Billboard Trucks ............................................312-924-7979 GREASE REMOVAL SERVICE Kaluzny Bros Inc ...................................................815-744-1453 Mahoney Environmental Inc .................................815-730-2088 GREASE TRAP PUMPING SERVICE A&P Grease Trappers Inc ..............Page 24 .........630-231-0905 Tierra Environmental......................Page 18 .........888-551-1998 Kaluzny Bros Inc ...................................................815-744-1453 GREASE TRAP SERVICE Mahoney Environmental Inc .................................815-730-2088 GREASE-EXHAUST CLEANING Enviromatic Corp of America .........Page 25 .........800-325-8476 Olympia Maintenance ...........................................708-344-0344 GREEK FOOD PRODUCTS Devanco Foods ..............................Page 07 .........847-228-7070 Olympia Food Industries ................Page 39 .........847-349-9358 Grecian Delight Foods ..........................................847-364-1010 Kronos Foods........................................................800-621-0099 GYROS Devanco Foods ..............................Page 07 .........847-228-7070 Olympia Food Industries ................Page 39 .........847-349-9358 Grecian Delight Foods ..........................................847-364-1010 Kronos Foods........................................................800-621-0099 H/R-HUMAN RESOURCE SERVICES Employco USA ...............................Page 09 .........630-920-0000 HAMBURGER PATTY MANUFACTURER Devanco Foods ..............................Page 07 .........847-228-7070 HANDYMAN SERVICES UmbrellaOne National Facility ServicesPage 23 ..773-383-6826 Restaurant Handyman ..........................................847-232-4474 HEALTH INSURANCE Employco USA ...............................Page 09 .........630-920-0000 Gallagher .......................................Page 03 .........630-285-3686 National Restaurant Association ....Page 44 .........312-715-5363 HEATING & AIR CONDITIONER SERVICE & REP Mackay Heating & Mechanical.......Page 31 .........847-381-0448 Mechanical 24 .......................................................847-987-9738 HELIUM MacCARB ......................................Page 31 .........877-427-2499 HOOD & DUCT CLEANING Hoodz of Schaumburg ...................Page 02 .........847-620-2608 HOOD EXHAUST & FAN CLEANING Enviromatic Corp of America .........Page 25 .........800-325-8476 Olympia Maintenance ...........................................708-344-0344 HOOD SYSTEMS-FIRE Henrichsen’s Fire & Safety Equipment .................800-373-9714 HOT DOGS Vienna Beef ...................................Page 22 .........773-278-7800 Crawford Sausage ................................................773-277-3095 Red Hot Chicago...................................................800-249-5226 HOT SAUCES Gindo’s Spice of Life Hot Sauce ...........................855-444-6367 HUMMUS & SPREADS Grecian Delight Foods ..........................................847-364-1010 HVAC REPAIR & MAINTENANCE Restaurant Handyman ..........................................847-232-4474 ICE CREAM Algelato Chicago ............................Page 42 .........847-455-5355 Chocolate Shoppe Ice Cream ........Page 10 .........608-221-8640 Homer’s Gourmet Ice Cream .........Page 20 .........847-251-0477 Instantwhip Chicago.......................Page 24 .........800-933-2500 Palazzolo’s Artisan Dairy ...............Page 28 ...... 800-4GE-LATO ICE CREAM EQUIPMENT REPAIR & SUPPLY Kool Technologies ..........................Page 44 .........630-483-2256 ICE CREAM-EQUIPMENT & SUPPLY Kool Technologies ..........................Page 44 .........630-483-2256 ICE CREAM-YOGURT Instantwhip Chicago.......................Page 24 .........800-933-2500 ICE MACHINE REPAIR & SANITIZING Ice Solutions 24 ....................................................847-987-9738 Major Appliance Service .......................................708-447-4100 ICE MACHINES-SALES-RENTAL OR LEASING Empire Cooler Service ...................Page 23 .........312-733-3900 ICE SCULPTURES Artbelowzero.net ...................................................847-746-3673 ICE-MAKING EQUIPMENT/REPAIR & SERVICE Mackay Heating & Mechanical.......Page 31 .........847-381-0448

INSURANCE Cacciatore Insurance .....................Page 29 .........312-259-8200 Society Insurance ..........................Page 02 .........888-576-2438 Caro Insurance Services.......................................708-745-5031 Concklin Insurance Agency...................................630-268-1600 ISU Northwest Insurance Services .......................888-366-3467 INSURANCE SERVICES Gallagher .......................................Page 03 .........630-285-3686 INSURANCE-INDUSTRIAL & COMMERCIAL Cacciatore Insurance .....................Page 29 .........312-264-6055 INTERIOR DESIGNERS Sarfatty Associates ...............................................847-920-1100 INTERNET ADVERTISING Food Industry News ..............................................847-699-3300 ITALIAN BEEF Devanco Foods ..............................Page 07 .........847-228-7070 Serrelli’s Foods ..............................Page 43 ....... 877-385-BEEF Grecian Delight Foods ..........................................847-364-1010 Red Hot Chicago...................................................800-249-5226 ITALIAN FOOD SPECIALTIES E Formella & Sons ................................................630-873-3208 ITALIAN SAUSAGE Devanco Foods ..............................Page 07 .........847-228-7070 Anichini Brothers ...................................................312-644-8004 JANITOR-SUPPLIES Ramar Supply Co...........................Page 14 .........708-233-0808 JAPANESE-FOOD PRODUCTS Kikkoman Sales USA .....................Page 32 .........630-954-1244 JUICERS-FRUIT & VEGETABLES Berkel Midwest......................................................800-921-9151 KEYLESS ACCESS CONTROL Alarm Detection Systems Inc ................................630-844-5318 KITCHEN FLOOR & WALL CLEANING Enviro-Master Chicago North................................847-305-2990 KITCHEN-EXHAUST SYSTEMS/CLEANING Enviromatic Corp of America .........Page 25 .........800-325-8476 Olympia Maintenance ...........................................708-344-0344 LAW FIRMS Lavelle Law ....................................Page 40 .........847-705-7555 LINEN SUPPLY & RENTAL SERVICE Cosmopolitan Textile .............................................773-254-6100 Mickey’s Linen ......................................................773-545-7211 LIQUOR Puerto De Indias Gin.............................................305-934-0803 LIQUOR & SPIRITS Deutsch Family Wine & Spirits.......Page 03 .........708-687-9870 LIQUOR-WHOLESALE Peerless Liquors ...................................................773-378-3908 LOGISTICS COMPANIES Perishable Distribution Solutions ...Page 47 .........888-491-1641 MAILING PROGRAMS On Time Printing ...................................................708-544-4500 MARKETING PARTNERSHIPS Dinova Inc .............................................................630-487-9119 MAYONNAISE Columbus Vegetable Oils...............Page 05 .........773-265-6500 MEAT PROCESSING EQUIP SALES & SERVICE Berkel Midwest......................................................800-921-9151 MEAT-ORGANIC-NATURAL-ABF Fox Deluxe Stap ...................................................847-520-8300 MEAT-SMOKED Nueske Applewood Smoked Meats ......................800-382-2266 MEAT-WHOLESALE Devanco Foods ..............................Page 07 .........847-228-7070 KLM Sales & Marketing .................Page 32 .........310-245-7703 New S B L Inc ................................Page 04 .........773-376-8280 Angelo Caputo’s Fresh Markets............................630-514-1338 Anichini Brothers ...................................................312-644-8004 Chef’s Quality Meats .............................................708-333-0880 Fox Deluxe Stap ...................................................847-520-8300 International Meat Company .................................773-622-1400 MEDICAL SUPPLIES Afﬁrmed Medical Service ......................................847-322-9185 MEDITERRANEAN FOODS Olympia Food Industries ................Page 39 .........847-349-9358 Grecian Delight Foods ..........................................847-364-1010 MENU PRINTING Ontime Envelopes and Printing ............................630-205-6667 MENU-DESIGN Pinata Graphics ....................................................312-929-6805 MENUS On Time Printing ...................................................708-544-4500 MENUS-CUSTOM PRINTED Accurate Printing...................................................708-824-0058

9/12/19 12:00 PM

Food Industry News® October 2019 MERCHANT PROCESSING Menio Global ..................................Page 19 .........855-641-8326 MEXICAN FOODS Los Comales Licensing ..................Page 27 .........773-457-1784 MILK Instantwhip Chicago.......................Page 24 .........800-933-2500 MINI PASTRIES Ideal Bakery ..........................................................773-631-6897 NATURAL FOOD PRODUCTS Greenridge Farms .................................................847-434-1803 NEIGHBORHOOD MARKETING LED Billboard Trucks ............................................312-924-7979 NITROGEN MacCARB ......................................Page 31 .........877-427-2499 OILS & FATS-COOKING Columbus Vegetable Oils...............Page 05 .........773-265-6500 OILS & SHORTENING Columbus Vegetable Oils...............Page 05 .........773-265-6500 Chef Mac Culinary Cooking Oils ...........................708-945-9150 OILS & VINEGAR Pastorelli Foods .............................Page 15 .....800-SOS-AUCY OILS-COOKING/BULK Columbus Vegetable Oils...............Page 05 .........773-265-6500 OLIVE OILS Columbus Vegetable Oils...............Page 05 .........773-265-6500 ONLINE ORDERING PLATFORM Munch Ado ............................................................312-694-5942 ORGANIC FOODS Pastorelli Foods .............................Page 15 .....800-SOS-AUCY ORGANIC MEAT & POULTRY Fox Deluxe Stap ...................................................847-520-8300 OVEN REPAIR & MAINTENANCE Mackay Heating & Mechanical.......Page 31 .........847-381-0448 OVENS-SALES & SERVICE Cobblestone Ovens ..............................................847-635-0172 MGM Industries.....................................................847-814-7715 PACKAGING MATERIALS Barrington Packaging Systems .............................888-814-7999 PACKAGING SPECIALISTS Wertheimer Box ....................................................312-829-4545 PACKAGING SYSTEMS Barrington Packaging Systems .............................888-814-7999 PAINTING & HANDYMAN SERVICES Restaurant Handyman ..........................................847-232-4474 PANCAKE-BATTER & MIX Tec Foods Inc.................................Page 17 .........773-638-5310 PAPER-PRODUCTS Ramar Supply Co...........................Page 14 .........708-233-0808 PARTY-FAVORS & SUPPLIES Ramar Supply Co...........................Page 14 .........708-233-0808 PASTA-FRESH AND FROZEN Cugini Distribution ..........................Page 03 .........708-695-9471 Pastafresh Home Made Pasta ..............................773-745-5888 PASTRY CONSULTING Sweet Bee.............................................................847-828-4812 PATIO ENCLOSURES Thatcher Oaks Awnings .................Page 40 .........630-833-5700 PATTY MACHINES/FOOD FORMERS Berkel Midwest......................................................800-921-9151 PAYROLL SERVICES Employco USA ...............................Page 09 .........630-920-0000 ADP.......................................................................847-507-4210 PEST CONTROL Platinum Pest Solutions ........................................708-206-2847 Rose Pest Solutions...........................................800-GOT-PEST PEST CONTROL/PEST ELIMINATION Mc Cloud Services .........................Page 43 .........800-332-7805 PICKLES & RELISH Vienna Beef ...................................Page 22 .........773-278-7800 PITA BREAD Olympia Food Industries ................Page 39 .........847-349-9358 Grecian Delight Foods ..........................................847-364-1010 PIZZA SUPPLIES Russo Pizza Supplies ...........................................708-385-0500 PIZZA SUPPLY DISTRIBUTORS Anichini Brothers ...................................................312-644-8004 PLANT BASED FOOD PRODUCTS Ruth’s Vegetarian Gourmet...................................218-343-8858 PLANT-BASED FOODS VEGAN Phoenix Bean........................................................773-784-2503 PLUMBING SUPPLIES Faucet Shoppe The .......................Page 26 .........773-478-3890 POINT OF SALE SUPPLIES Schmaus Cash Register & POS ...........................847-675-6066

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POINT OF SALE SYSTEMS Alpha POS Services Inc........................................630-690-2870 Retail Control Solutions ........................................630-521-9900 Revel Systems ......................................................415-744-1433 Schmaus Cash Register & POS ...........................847-675-6066 PORK PRODUCTS Peer Foods ...........................................................773-927-1440 POS SYSTEMS Revel Systems ......................................................415-744-1433 POS SYSTEMS-CLOUD BASED Jeff Bruce (HPS) ...................................................773-398-1013 POULTRY-FRESH New S B L Inc ................................Page 04 .........773-376-8280 POULTRY-WHOLESALE & PROCESSORS Fox Deluxe Stap ...................................................847-520-8300 PRESSURE WASHING Olympia Maintenance ...........................................708-344-0344 PRINTERS On Time Printing ...................................................708-544-4500 PRINTING-CUSTOM ITEMS Accurate Printing...................................................708-824-0058 PRIVATE LABEL FOOD MANUFACTURERS E Formella & Sons ................................................630-873-3208 Milano Baking Company .....................................800-495-BUNS T F Processors......................................................847-709-2600 PRODUCE-WHOLESALE Angelo Caputo’s Fresh Markets............................630-514-1338 Midwest Foods ......................................................773-927-8870 PROMOTIONAL MARKETING LED Billboard Trucks ............................................312-924-7979 PUBLIC RELATIONS-MARKETING SERVICES IMR Chicago .........................................................312-878-1222 PUBLISHING Food Industry News ..............................................847-699-3300 RE-UPHOLSTERY Chicago Booth ...............................Page 10 .........773-378-8400 REAL ESTATE-BUY & SELL Stan Rivas/Flex Properties ...................................312-685-8585 REFRIGERATED TRAILER RENTAL/LEASING Portable Cold Storage....................Page 30 .........800-535-2445 REFRIGERATION EQUIPMENT REPAIR CSI - Coker Service Inc .................Page 08 .........888-908-5600 Kool Technologies ..........................Page 44 .........630-483-2256 Mackay Heating & Mechanical.......Page 31 .........847-381-0448 Service Refrigeration .....................Page 21 .........773-775-4777 General Parts Group .............................................630-595-3300 Mechanical 24 .......................................................847-987-9738 REFRIGERATION-EQUIP/COMMERCIAL Custom Cooler & Freezer ..............Page 41 .........630-879-3131 REMODELING & NEW CONSTRUCTION Walter Daniels Construction ..........Page 18 .........773-775-0170 REPUTATION MANAGEMENT Restaurant Marketing - 30 Days Free! ..................312-872-8050 RESTAURANT EQUIP MANUFACTURERS Sammic Corp ........................................................224-307-2232 RESTAURANT EQUIPMENT FSI/Foodservice Solutions ....................................847-719-6088 Losurdo Inc ...........................................................630-833-4650 Revel Systems ......................................................415-744-1433 RESTAURANT EQUIPMENT & SUPPLIES Custom Cooler & Freezer ..............Page 41 .........630-879-3131 Olympic Store Fixtures...................Page 43 .........773-585-3755 Ramar Supply Co...........................Page 14 .........708-233-0808 Berkel Midwest......................................................800-921-9151 Flattech.com .........................................................855-999-3528 Schultz Supply ......................................................708-652-2020 TriMark Marlinn Equip & Supplies.........................708-496-1700 RESTAURANT EQUIPMENT REPAIR SERVICE CSI - Coker Service Inc .................Page 08 .........888-908-5600 Mackay Heating & Mechanical.......Page 31 .........847-381-0448 Berkel Midwest......................................................800-921-9151 Cobblestone Ovens ..............................................847-635-0172 General Parts Group .............................................630-595-3300 MGM Industries.....................................................847-814-7715 Major Appliance Service .......................................708-447-4100 RESTAURANT EQUIPMENT-NEW & USED March Quality Used & New Equip..Page 24 .........800-210-5895 RESTAURANT MARKETING Restaurant Marketing - 30 Days Free! ..................312-872-8050 RESTAURANT REAL ESTATE SALES John Moauro/Realty Executives ...........................708-361-1150 Kudan Group Inc ...................................................312-575-0480 Marcus Cook-Baum Realty Group ........................312-275-3112 Nick Dibrizzi/Coldwell Banker ...............................708-562-9328 Pontarelli & Company ...........................................847-778-3571

Page 35 RESTAURANT-DESIGNERS A D E Foodservice Equipment ..............................630-628-0811 Losurdo Inc ...........................................................630-833-4650 Sarfatty Associates ...............................................847-920-1100 RESTAURANTS La Scarola Restaurant ..........................................312-243-1740 RESTROOM & JANITORIAL SUPPLIES Enviro-Master Chicago North................................847-305-2990 RESTROOM CLEANING & SANITIZING Enviro-Master Chicago North................................847-305-2990 ROOFS-SALES-REPAIR & MAINTENANCE Care Sheet Metal & Rooﬁng ..........Page 12 .........708-387-9784 SALAD-DRESSINGS Ken’s Foods ...................................Page 48 .........800-633-5800 SALAD-DRESSINGS & OILS Columbus Vegetable Oils...............Page 05 .........773-265-6500 Tec Foods Inc.................................Page 17 .........773-638-5310 SANITATION CERTIFICATION Illinois Restaurant Association .......Page 45 .........312-787-4000 SANITATION CLASSES Santa Lucia Food Safety Training .........................773-502-5262 SATELLITE TV SYSTEMS All Sports Direct ....................................................630-918-3000 SAUSAGE Vienna Beef ...................................Page 22 .........773-278-7800 Angelo Caputo’s Fresh Markets............................630-514-1338 Anichini Brothers ...................................................312-644-8004 Crawford Sausage ................................................773-277-3095 Red Hot Chicago...................................................800-249-5226 SCALES Berkel Midwest......................................................800-921-9151 SCALES-SALES & REPAIR Accurate Scale Company ..............Page 17 .........773-847-1820 SEAFOOD Fisherman’s Pride ..........................Page 13 .........800-543-2110 SEASONINGS & SEASONING BLENDS Famar Flavors ................................Page 12 .........708-926-2951 SEATING Waco Manufacturing .............................................312-733-0054 SEATING REPAIRS Express Seating .............................Page 14 .........630-985-7797 SELF-SERVICE ORDERING KIOSKS Revel Systems ......................................................415-744-1433 SEWER(MAINT)-RODDING & JETTING Tierra Environmental......................Page 18 .........888-551-1998 SHIPPING-REFRIGERATED & FROZEN Perishable Distribution Solutions ...Page 47 .........888-491-1641 SHORTENING Columbus Vegetable Oils...............Page 05 .........773-265-6500 SIGNAGE-INDOOR & OUTDOOR American Graphics ........................Page 20 .........888-774-6270 SIGNS Pinata Graphics ....................................................312-929-6805 SLICERS-SALES & SERVICE Berkel Midwest......................................................800-921-9151 SLOT MACHINES Illinois Gaming Systems........................................312-544-9856 SOCIAL MEDIA MARKETING The Digital Restaurant ...................Page 21 .........630-768-9313 Munch Ado ............................................................312-694-5942 SOFT DRINKS PepsiCo Foodservice ............................................773-893-2319 SOFT SERVE-ICE CREAM/EQUIP & SUPPLIES Kool Technologies ..........................Page 44 .........630-483-2256 SOUPS Vienna Beef ...................................Page 22 .........773-278-7800 Bistro Soups (Div of Vienna Beef) ........................773-278-7800 SOUS-VIDE COOKERS Sammic Corp ........................................................224-307-2232 SPICE BLENDS Famar Flavors ................................Page 12 .........708-926-2951 STAFFING-SERVICES Atlas Employment Services ...........Page 06 .........847-671-1557 STEAM CLEANING Olympia Maintenance ...........................................708-344-0344 SUPERMARKET- EQUIPMENT/ NEW & USED Berkel Midwest......................................................800-921-9151 SWEEPSTAKES MACHINES Collage LLC ...................................Page 10 .........312-593-8084 SWEET GOODS North Shore Baking Corp ......................................773-655-3485 TABLE ACCESSORIES Flattech.com .........................................................855-999-3528

TABLE LEVELING DEVICES Flattech.com .........................................................855-999-3528 TABLE TOP AND COOKING EQUIPMENT EmberGlo-A Division of Midco Int’l........................773-604-8700 TABLES-ALL TYPES Chicago Booth ...............................Page 10 .........773-378-8400 RestaurantWoodTables.com .................................773-599-6200 Waco Manufacturing .............................................312-733-0054 TAMALES Supreme Frozen Products ....................................773-622-3777 TEA-GREEN Dewdrop Tea .........................................................630-335-7806 TEMPORARY STAFFING Atlas Employment Services ...........Page 06 .........847-671-1557 TOFU AND BEAN SPROUTS Phoenix Bean........................................................773-784-2503 TOMATO PRODUCTS Pastorelli Foods .............................Page 15 .....800-SOS-AUCY TRADE PUBLICATIONS Food Industry News ..............................................847-699-3300 TRUCK BODIES-SALES & REPAIR Paramount Truck Body ..................Page 16 .........312-666-6441 TRUCK DEALERS Sherman Dodge ....................................................847-565-2704 TRUCK GRAPHICS American Graphics ........................Page 20 .........888-774-6270 TRUCK-BODIES Morgan Corporation ..............................................608-436-4177 TRUCK-REFRIGERATED DCI Central ....................................Page 30 .........800-468-7478 TRUCK-SALES & SERVICE DCI Central ....................................Page 30 .........800-468-7478 TRUCK-SALES NEW & USED D & S Truck Center ........................Page 25 .........708-352-5551 UPCOMING EVENTS Wisconsin Restaurant Association ........................800-589-3211 VEGAN FOOD PRODUCTS Ruth’s Vegetarian Gourmet...................................218-343-8858 VEHICLE WRAPS Paramount Truck Body ..................Page 16 .........312-666-6441 VENDING MACHINES Collage LLC ...................................Page 10 .........312-593-8084 VENTILATING-SYTEMS CLEANING Enviromatic Corp of America .........Page 25 .........800-325-8476 Olympia Maintenance ...........................................708-344-0344 VIDEO GAMING Awesome Hand Gaming .......................................847-704-7608 VIDEO GAMING TERMINALS Illinois Gaming Systems........................................312-544-9856 WALK IN COOLER- MOBILE- RENTAL/LEASING Portable Cold Storage....................Page 30 .........800-535-2445 WALK IN COOLERS-SALES & SERVICE Service Refrigeration .....................Page 21 .........773-775-4777 WALK-IN COOLER REPAIR & MAINTENANCE Mackay Heating & Mechanical.......Page 31 .........847-381-0448 Mechanical 24 .......................................................847-987-9738 WALK-IN COOLERS AND FREEZERS Custom Cooler & Freezer ..............Page 41 .........630-879-3131 MGM Industries.....................................................847-814-7715 WEBSITE DESIGN Americaneagle.com .......................Page 33 .........847-699-0300 The Digital Restaurant ...................Page 21 .........630-768-9313 Munch Ado ............................................................312-694-5942 WEBSITE DESIGN SERVICES Buildthis.com..................................Page 14 .........312-655-9999 WEDDING CAKES Ideal Bakery ..........................................................773-631-6897 WELDING & FABRICATING KOP Ind. Welding & Fabrication ....Page 20 .........630-930-9516 WHIPPED CREAM Instantwhip Chicago.......................Page 24 .........800-933-2500 WI-FI SYSTENS FOR RESTAURANTS Restaurant Marketing - 30 Days Free ...................312-872-8050 WILD GAME Fox Deluxe Stap ...................................................847-520-8300 WIND SCREENS Thatcher Oaks Awnings .................Page 40 .........630-833-5700 WINE & SPIRITS Deutsch Family Wine & Spirits.......Page 03 .........708-687-9870 WORKERS COMP INSURANCE Employco USA ...............................Page 09 .........620-920-0000 YOGURT & SOFT SERVE EQUIPMENT Kool Technologies ..........................Page 44 .........630-483-2256

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foodindustrynews.com

CLASSIFIEDS

Chicago’s Premier Hospitality Real Estate Brokers

LI NE ST W IN G!

Visit our website or contact us. www.kudangroup.com | 312-575-0480 Multiple High Grossing, Well Located City Restaurants

High grossing, stable and well known Chicago restaurants with loyal customer base. Financeable and poised for additional growth. Agent: Georg

Countryside- 6201 Joliet Rd.- Holiday Inn Seeking Flagship Restaurant

RE P DU RI CT CE IO N!

RE P DU RI CT CE IO N

LI NE ST W IN G!

Hotel seeking restaurant, bar and/or music venue to service customers. Features vaulted ceilings with skylights, large outdoor patio and a 30’ bar. Size: 4,500 SF Rental Rate: $20/SF NNN Agent: Adam

Evanston- 1557 Sherman Ave.- Formerly Pete Miller’s- Now for Lease

Fantastic longtime operation now ready for your concept. Separate bar area and parking for 40. Ideal for private dining, corporate events, weddings, etc. Size: 10,000 SF Rental Rate: See Agents Agents: Chad/Jeremy

Glenview- Confidential #M747 - Mixed Use Real Estate for Sale

Two stand alone commercial buildings and land available in the heart of a central business district. Existing mixed use residential and retail spaces. Size: 5,100 SF Total Buildings on 10,837 SF Lot Price: $1.4M Agent: Jarrett

Lakeview, East- 3109 N. Broadway St.- Major Price Reduction

RE P DU RI CT CE IO N! LI NE ST W IN G!

REAL ESTATE SERVICES

*Restaurant Brokerage Division*

Vince Ferraro

PIZZERIA: Outstanding opportunity to own this renowned pizzeria...home of Chicagoland’s “Original Stuffed Pizza!” Established 1973. NW Suburb. Dining room seats 125. Plenty of parking. Full liquor license. Bonus: Big $$$$$$ from Video gaming! “Turn-key.” No royalties, no over-rides! Great lease. Biz, FF&E... * Reduced $100K due to illness! $249K* IRISH PUB: 1st offer! Prime NW Chicago. Tavern license! Freestanding, 3,000 sf brick building. Parking lot. Surrounded by commercial, industrial and residential. Great lease with renewal options. Profit from day one. True “Turn-key”. Biz, FF&E @ $195K FORMER KATHY’S LAKESIDE INN: Opportunity knocks! Located on Forest Lake in Lake Zurich. 4,200 sf building, parking lot, 82’ pier apartment. Owner will assist tenant to re-hab and re-establish this once popular venue! Call!!! TAVERN: Just Listed! NW Chicago. Totally remodeled bar with excellent clientele....class act! 50 capacity. 2 A.M. / 3 A.M. tavern license. Plus: 3 apartments, 2 1/2 car garage and patio. Beautiful building/big income. Real Estate & Biz @$695K. BAR & GRILL: New! Elmwood Park. Short hours, but 2 A.M. license. 12 taps. Seats 44. Menu well reviewed on social media. 4 gaming machines. $75K w/ great lease or $295K w/ Real Estate. FAST FOOD: Look! Freestanding. Brick. 950 sf. Bus stop corner with walkup window. Seats 12 plus 30 on patio. Good volume/lease. No Sundays! NEW PRICE...Biz, FF&E @ $99K! FAST FOOD: Located in active strip center in affluent N.W. suburb. Seats 42 and 38 in party room. Hours: Mon. - Sat., 11am to 9pm. Closed Sundays. Substantial volume. Most popular in area... Surrounded by factories, offices and residential! Low, below market value rent with lease renewal options. Video gaming available! Fully equipped. Family run... Pristine condition... Quality products! Don’t miss this one!! Biz, FF&E... Reduced to $150K FAMILY STYLE: NW Suburb. Freestanding. Busy street. Seats 160. Parks 53. Excellent condition. Owner retiring. Keep as is or convert to your concept. NEW PRICE: Biz, FF&E @ $195K w/ below market lease or total package with Real Estate @ $875K. BREAKFAST/LUNCH: Just listed! Well established neighborhood icon in upscale community on Chicago’s northwest side. Corner location across from park and train station. Seats 90 plus 20 on sidewalk patio. Parking lot. Solid lease. Pristine condition. Biz, FF&E... NEW PRICE $79K MEXICAN: NW Suburb. Same family, 29 years. High volume. Seats 90. Liquor license. Authentic cuisine. $89K.

MORE LISTINGS AVAILABLE–CALL! SELLING? ALWAYS CONFIDENTIAL!

Lincoln Park- 2701 N. Halsted St.- Sapori Trattoria Business + Real Estate

CALL 847-778-3571

High-grossing, profitable, award-winning Italian restaurant with (two) 3-bed apartments. Over 17 years of operation. Includes all FF&E + intellectual property. Size: 7,789 SF Building Price: $2,780,000 (R.E.) $1,215,000 (Bus.) Agent: Jarrett

Libertyville- Confidential #G111- Business for Sale

Established restaurant/bar in operation for over 10 years in a downtown location. Over $400K in owner cash flow. Large year-round outdoor space. Size: 7,531 SF Rental Rate: $11,309.17/Mo. (NNN) Price: $949K Agent: Georg Corner restaurant for sale or lease at California & Armitage with new Black Iron & hood and large sidewalk patio. Business for Sale -or- Business with Real Estate. Size: 2,000 SF + Basement Price: $651,270 (R.E.) $169,127 (Bus.) Agent: Brian

Loop- Confidential #M741- Business for Sale

Multi-level restaurant/bar in central business district. 40 domestic and imported beer selections. Ideal for lunch, happy hour and dinner! Size: 5,580 SF Rental Rate: $11,680.44/Mo. Price: $295K Agent: Jarrett

Oak Park- Confidential #G125- Business for Sale

Neighborhood restaurant/bar offering global cuisine. Seats 60 indoors. Sidewalk seating for 24. Basement for storage, walk-in cooler & more refrigeration. Size: 1,648 SF Rental Rate: $2,546.71/Mo. (NNN) Price: $249K Agent: Georg

Randolph Row/Fulton Market- Confidential #G124 - Business for Sale

Beautiful West Loop restaurant with outdoor seating and finished basement. Highly Confidential. NDA & pre-qualification required. Size: 3,000 SF Rental Rate: See Agent Price: $599K Agent: Georg LI NE ST W IN G!

ASSOCIATES

Single-story commercial building with additional 5’x59’ parcel of land. Located in busy section of East Lakeview, across from Mariano’s. Motivated seller! Size: 4,716 SF Building 5,123 SF Land Price: $2,100,000 (R.E.) Agent: Jarrett

Logan Square- 2023 N. California Ave. Units A&B- La Strada Cafe

RE P DU RI CT CE IO N!

PONTARELLI

Food Industry News® October 2019

Wicker Park- 1942 W. Division St.- Fifolet - Business for Sale

Beautiful, fully built-out turn-key restaurant on busy Division Street. Original brickwork, sidewalk cafe, full bar and kitchen. Size: 4,000 SF Rental Rate: $36.68/SF Gross Price: $199K Agent: Daniel

VinceF@PontarelliAssociates.com

FOR SALE

7,200 Square Foot USDA Approved Food Processing Facility. Turn key Low Taxes, Located in an opportunity zone for even additional beneﬁts. Near Expressways. 4 ofﬁces, 2000+ sq chilled production room + 5 Walkin freezers/coolers, loading dock and Parking for 19 cars, 800 Amps Power and Alternative Fuel CNG Fueling Station. Building built in 2005. For sale: $799,000. Rent at $7,900.

For more info, please call Bob:

773/960-5642

Wicker Park- 1547 N. Milwaukee Ave.- Pint Pub - Business for Sale

Fully built-out turn-key restaurant near Milwaukee/Damen/North intersection. Includes black iron and licenses. Steps to public transportation. Size: 4,000 SF Rental Rate: See Agent Price: $219K Agent: Brian

REQUEST A COPY OF OUR COMPLETE INVENTORY AT INFO@KUDANGROUP.COM Kudan Group, Inc. 566 W. Lake St. Suite 225 Chicago, IL 60661 312.575.0480 kudangroup.com

MEMBER: CRBA

oct 2019 33-40 classifieds.indd 36

9/12/19 12:00 PM

Food Industry News® October 2019

Page 37

CHICAGOLAND’S BEST LOCATIONS FOR SALE 24 HOUR VOICEMAIL

Email—nick.dibrizzi@cbexchange.com

Only From

SPORTS BAR-PIZZERIA-VIDEO GAMING SW SUBURBS – 147TH & CICERO EAT-DRINK-WIN

Free standing sports bar-pizzeria with video gaming. National Tenant location. 5,000 SF bldg.; 30,000 SF lot. $100,000 a year net proﬁt in video gaming. Real $$$ maker; seats 300 indoor & outdoor. Separate carry out & delivery pizza business. DJ & live music. For Business & Real Estate: $895,000.

RISTORANTE-PIZZERIA-BAR-VIDEO GAMING PLUS OUTDOOR DINING EAT-DRINK-WIN

Lake County/Round Lake Bldg 2,910; lot 22,104 SF For Sale/Lease.

Established for 35 years, owner retiring. Corner location 3,500 SF plus full basement, seats 80 Pick up/carry out/two dining areas with separate entrances. Outdoor patio. Full liquor license & patio license. Always busy, never empty. Includes Business, Furniture, Fixtures and Equipment. PIZZERIA RESTAURANT-CHICAGO’S BEVERLY-ROSELAND NEIGHBORHOOD – REAL ESTATE - NATIONAL TENANT LOCATION

NEW: NATIONAL TENANT LOCATION - NW SUBURBS ROLLING MEADOWS

Free standing, turn-key 4,000 SF bldg. on 20,398 SF lot VIDEO GAMING allowed For Sale/Lease. $450,000

Business with Real Estate. Business: Real $$$ Maker. Sunday-Thursday, 50 deliveries per day; Friday & Saturday, 100 deliveries per day with 10 delivery drivers onsite. 4,000 SF Free standing restaurant turn key, fully equipped. Corner lot location with 225 ft. of frontage by 108 ft of depth or 24,700 SF. For Real Estate & Business: $899,000.

PIZZA!! PIZZA!!

Pick up & Delivery. Chicagoland Area, est. since 1987. 60% pick up/40% delivery. Real $$$ maker. 40 deliveries per night avg. Selling Real Estate & Business. Owner Retiring. Qualiﬁed buyers only. Must sign conﬁdentiality agreement and have proof of funds.

OAK PARK DOWNTOWN

4,000 SF turn key pizzeria-restaurant plus full basement. Established for 40 years. For business, ﬁxtures & equipment $89,500.

NEW: DOWNTOWN DEKALB BY NORTHERN IL UNIVERSITY

Corner 7,000 SF restaurant/sports bar/ banquets. Well established. VIDEO GAMING allowed For Sale/Lease.

SPORTS BAR-PIZZERIA WITH VIDEO GAMING SW SUBURBS-PALOS HILLS

5,300 SF plus outdoor patio; seats 180 plus 70 in the outdoor patio with unlimited parking Family owned since 1987. Dine in-carry outdelivery-catering-live entertainment-dancing etc. Selling Business Only. Very low rent.

LISLE-MAIN (ROUTE 53) NATIONAL TENANT LOCATION

NEW: AMERICAN-POLISH DELIBUSINESS ONLY-NW SUBURBS ALGONQUIN-LAKE IN THE HILLS AREA

For Sale/Lease. Free standing 2,520 SF plus 1,000 SF lower level. Second generation restaurant. Lot size 22,850 SF. One door south SEC corner stoplight intersection of Main Street (Rte 53) and Maple Ave.

1,955 SF with plenty of parking. Established for 15 years; short hours. $900,000 gross sales a year/$100,000 cash ﬂownet proﬁt a year. Asking Price: $120,000.

MEMBER: CRBA

Dine in-carry out-delivery-catering; Established since 1987. Newly remodeled 4,300 SF building with unlimited parking. Seats 150 plus 80 outdoor dining. Located in the NW Suburbs on the Hottest Restaurant Row. Serving Oak Park, River Forest, Elmwood Park, etc. Selling Real Estate and Business or bring in your own concept.

NEW: NATIONAL TENANT LOCATION-DRIVE THRU WINDOW VIDEO GAMING ALLOWED

CHICAGOLAND AREA! PIZZERIA BUSINESS ONLY: 200+ DELIVERIES PER DAY WITH 10-12 DELIVERY DRIVERS ONSITE/VERY LOW RENT

SPORTS BAR-PIZZERIA WESTERN SUBURBS - PLAINFIELD

5,000 SF sports bar-pizzeria with plenty of parking. National tenant location. Gross sales $1,500,000; big bar business. Class A turn-key. Rent $10,000 per month.

Nick Di Brizzi 888-317-7721

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

REALPOUL REALTY “Commerce With Morality™”

2731 W. Touhy Ave. Chicago, Illinois 60645

THINKING OF BUYING OR SELLING? Please Call (773) 743-2100 or Email peterjp@realpoul.com

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

AN ATTRACTIVE LIST OF BUSINESS OPPORTUNITIES BAR / GRILL Bar and Grill. Profitable and Well-Known. VIDEO GAMING. Many $’s! $225,000 BAR / TAVERN Bar-Tavern - Successful On Going Business Opportunity - Priced Right! $79,000 BAR-RESTAURANT Breakfast-Lunch only, or Sports Bar & Grill or something else! $145,000 BREAKFAST-LUNCH ONLY Breakfast Lunch – 160 Seats – Profitable - Newer $155,000 BREAKFAST-LUNCH ONLY Breakfast Lunch Only - Free Standing - Impressive - Profitable! W/Prop $2.7M $650,000 BREAKFAST-LUNCH ONLY Breakfast-Lunch Only - Impressive Interior! 185-Seats, 5,500 sq. ft. W/Property $695,000 FAST FOOD Well Known, Long Established, Popular Destination, Great Opportunity $100,000 FAST FOOD Fast Food - “One of a Kind” - 24 Years Old - Great Business / Potential $139,000 FAST FOOD Fast Food in the Heart of Chicago - Well Known - Long Established $149,000 FAST FOOD Free Standing - Same Owners 36 Years Business & Property - Business $75K $249,000 FAST FOOD Free Standing Fast Food - 120 Seats-82-Car Parking - Huge Gross-Video Gaming $475,000 FAST FOOD Outstanding Fast Food, Video Gaming, With Property. Looking Sharp! $549,000 FAST FOOD Very profitable and free-standing fast food restaurant with Drive Thru! $575,000 GREEK RESTAURANT Greek Cuisine 5,500 SF, 300 Seats, Plenty of Parking, Corner $649,000 PIZZA A Great Little Business - Pizza - Profitable - Low Rent! - Owner Retires $69,000 RESTAURANT Restaurant 2,000 sq. ft. 90-seat - Middle-Eastern Cuisine - Ownership 30 years $55,000 RESTAURANT Restaurant - Free Standing - Same Owner Over 45 Years - With Property $475,000 SPORTS BAR & 18K STRIP MALL ................................................................................................... ......................... Profitable Sports Bar in 18,000 Sq. Ft. Strip Mall (Business & Property!!!) $993,000

Call us at (773) 743-2100 for: 1) Property Management, 2) FREE Market Evaluation of your business, 3) FREE FARMERSTM insurance quote

BUSINESS OPPORTUNITIES • THINKING OF BUYING OR SELLING? CALL JOHN MOAURO! DRIVE-THRU NEW ON MARKET! Restaurant facility. Free Standing Bldg. approx 4,500 + sq. ft. with parking. Ideal for any concept. Fully equipped. Currently pizza restaurant with gaming. Complete package. Call for details.

SUBURBAN LOCATION

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

COMMUNITY FAVORITE

Pizzeria with bar and dining. Located SW subs in central business district. Plenty of parking, available onsite. Asking 174,900.

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

LONG ESTABLISHED SPORTS BAR/PUB In full operation with gaming. Approx. 2,5003,000 sq. ft. w/ parking. Located in SW suburbs. Additional rental income from retail space & apartment. Adjacent to bar. Priced to sell. Call for details.

G N I D N PE

POPULAR SPORTS BAR & GRILL

Legendary sports bar, restaurant & banquet facility. Total package. 6,450 sq. ft. bldg. on 11/2 acres of property. Seats over 300. Located in Western burbs near shopping, ofﬁces and residential. Includes video gaming. Call for details. $1,799,000.

LEMONT LOCATION

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

N PENDI

CATERING BUSINESS FOR SALE

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

AMBASSADOR

9999 West 143rd Street Orland Park, IL 60462

Broker/Appraiser Always Confidential

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

MEMBER: CRBA

oct 2019 33-40 classifieds.indd 37

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Well Established Pizza & Fast Food Restaurant Turn-key operation, all ﬁxtures and equipment, Prime location, reasonable rent, good income.

$350,000

Call 708-349-1111

Ask for Robert Shutay COMMERCIAL/RESIDENTIAL BUILDING 3 Building Portfolio in 9,800 sq ft lot. 7 apartments, 4 stores. Central air in all units. Great rental income. Rogers Park, next to Metra Station. 1 unit is 1,200 sq. ft. tavern with 4:00 Lic and PPA license. Some ﬁnancing available. Call Wesley at 773-671-1273

Chicago Northwest Suburbs

Popular Chinese restaurant. 3,900 sf. Established over 15 years. Seats 140. Full liquor license. Plenty of parking. $1.5 million gross sales annually. Open 6 days a week. You will have your investment back in two years. No competition close by. Owner retiring.

Call 847-217-4541

FOOD INDUSTRY NEWS CLASSIFIED RATES

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

CALL TERRY:

847-699-3300 oct 2019 33-40 classifieds.indd 38

Each Ofﬁce Independently Owned and Operated.

DINER FOR SALE

708-785-8248

4” x 8” ............ $397

D E T A V I T LER O M EL S

RE/MAX 10 In The Park 9658 W. 131st St. Palos Park IL

Location: Chicago near Midway Airport. Approx. 4,000 sq. ft. Seats 170. Free Standing. Parking lot. Business, equipment and property available. Call Mike for details.

4” x 6” ............ $297

Great Opportunity to purchase a thriving and currently operating Restaurant & Lounge on 15 Acres located in the Village of Limestone, just 7 miles from Kankakee on Rte 17. Full Commercial Kitchen complete with Pizza Oven. Bar Area seats 52 and the Dining room seats 64. Including Five Video Gaming machines. 1460 sq. ft. apartment above the business. 40x72 outbuilding, 30x40 pavilion, 24x30 garage. Same owners for the past 23 years. Business and Property at $500,000. Access Complete Listing Details and more photos @ https://bit.ly/2zoZmnF or Contact Greg or Ronda Wallace for more info at

708-308-1212

Pancake House For Sale

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

Possible Owner Financing! Food Industry News® October 2019

WE ARE GROWING AND SEEKING OTR DRIVERS!

Will be driving and hauling meat across the Eastern side of the US. Minimum of 2 years CDL experience required, must have a clean driving record! We offer a great pay structure, full beneﬁts, as well as a generous sign-on bonus! Want to learn more? Please call Cody at 866-226-5196 (ext.5025), or email at cdeitschman@pdsli.com!

“CREATING POSSIBILITIES IN THE RESTAURANT INDUSTRY” Exclusively Brokering Restaurants since 2003.

EatZ & Associates Tom Traina Tom@eatz-associates.com

847-651-3834 Eatz-associates.com

Looking to sell or buy a restaurant? Gives us a call!

Thriving Business with Real Estate. Very well known and successful business (Blue’s Cafe) is currently operating and has been in business for over 65 yrs. Large Kitchen with multiple prep and cooking stations. Eating area will seat over 95 patrons. Ample parking. Very very clean and Turn Key. Priced at $499,000. For more information about this Kankakee Diner, please email us at: HomeBrokerServices@gmail.com Contact Greg or Ronda Wallace for more info at

708-308-1212

RE/MAX 10 In The Park 9658 W. 131st St. Palos Park IL

Each Ofﬁce Independently Owned and Operated.

Excellent Opportunity to own a long established Bar & Grill in wonderful Lincoln Square location. Corner property with great exposure. All Licences and FF&E included. Two outdoor patios for additional seating. Money Maker! Business Only, but very fair lease terms available. Call Sean Glascott with @ Properties for details. 773-551-7168

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Food Industry News® October 2019

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Battaglia Distributing Dock Sale

For the first time in its 100-year history, Chicago based Battaglia Distributing Company recently held its first “wholesale to the public” warehouse sale. The Battaglia name has been involved with the Chicago food industry since the early 1900’s starting when the family was involved with selling wholesale produce on the original South Water Market. Hard work combined with a strong Italian work ethic enabled Agostino Battaglia to begin a family institution. 100+ years later, the Battaglia name is known far and wide for providing exceptional value to restaurants, pizzerias, grocery stores and other food establishments. The company is famous for their “Chicago Style” brand which has become synonymous with premium quality, all natural products. “We’ve always honored my Grandfather’s recipes and back then, there were no such things as artificial ingredients, fillers or preservatives. We continue that legacy today with products that are all natural and we believe taste better and are better for you.” Battaglia is Chicago’s oldest pizza supply distributor, and today offers much more than pizza supplies including produce, meats, cheeses, imported products, wines, spices, flour, poultry, frozen items, disposables and other staples for all types of foodservice operations. The company is fully integrated making its famous Italian pork sausage in its own USDA inspected meat plant and processing cheese in their own dairy operation along with a full line of pizza products. The company prides itself in being family owned and operated and treating their customers like family.

The Power of Effective Signage A sign and careful monitoring can give you just the information you need to reorder and promote a product. It can increase sales by helping you sell more than one item multiple sales transactions and can help you establish the most acceptable price (at the best profit margin) for any product that isn’t under competitive attack. A sign sells with a minimum of risk and investment. Every department, no matter how basic the business, should be testing something. And every “test” should have a sign. In fact, every store should have a formalized testing program which has a sign as an integral part of the program. It will successfully speed up consumers’ reaction to and acceptance of the new product. Speed is all-important in getting a handle on new trends.

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PATENT FOR KEYSER FLEX OUTDOOR DISPLAY SYSTEM PUBLISHED

Keyser Industries, Inc. is proud to report that a second patent application for their innovative FLEX outdoor display system was published by the United States Patent and Trademark Office July 4, 2019. With over 50 years of expertise in the signage & installation industry, this second application adds to Keyser’s portfolio of revolutionary digital display solutions, invented by Keyser’s Creative Technology Officer Nick Lee, as the world’s first technology agnostic signage solution. This weatherproof, adaptable, modern design allows customers to grow into digital, and more importantly, never grow out of it. The FLEXtower offers the most efficient cooling system design, allowing for the most vital components to be shielded from the elements. Endless configurations are permitted because FLEX outdoor display systems can be transformed to accommodate all technology configurations. By adding FLEXbrackets to the FLEXtower, any combination of signage is possible. A canopy system is also available. Other patent applications are pending. As always, Keyser display systems are made in the USA. “Your display needs should be served by the innovator not the imitator.” For further information: #ExploreKeyser on LinkedIn!

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Food Industry News® October 2019

Labor Costs, 10 Day Advance Employee Work Scheduling

BOOKSHELF The Power of MANDATE Scott Stawski, Jimmy Brown, PhD $28 hardbound ISBN: 978-1-260-45440-6

oct 2019 33-40 classifieds.indd 40

The old adage goes “nothing great was ever done by committee” and this proves that to be true. Profiles of the top bosses whose leadership has shaped industries

get a scrutinizing and careful examination of style and why consensus leadership is garbage. Mandatedriven businesses rely on a common belief that visionaries are rare and to be supported. Here’s how to create a mandate-driven culture; one that you take the reigns of and can push to your expectations and beyond. Here’s how it’s done; here’s to turning a dream into a fundamental success. –MB

As you know, new laws are in place. How are you going to service your customers with consistent quality menu items, keep the menu fresh with daily specials and continue to serve delicious meals that keep your new and loyal customers coming back? It’s possible to keep training new employees week after week, month after month. You have been doing it for years and you know it costs you time and money. You and your management staff are good at training. What would it mean to you to serve more consistent quality menu items using less labor? There are many heat and serve ready made products to turn to. You need consistent quality if you like profits which add to your thriving business once word of mouth and social media travels. To help you with labor costs you need to reduce hours per week spent hiring, training, food prep. There are proven ready-made quality products made with quality ingredients your customers will find delicious. These ready made products reduce your labor needs and training costs. There are homemade-style tasting gluten free, low sodium, no high fructose corn syrup, products made with fresh vegetable you can heat and serve. Your local foodservice distributor rep only has so much time to introduce new available products. Most reps show you the products which pay them the highest commission percentage. What about you and your customers? You can profit more by using proven quality heat and serve products. Consistent quality flash frozen boil bags, tubs, aluminum pans will help you reduce labor costs, training costs, food preparation costs. Food manufacturers introduce new consistent quality products with flavor profiles that serve a wide array of palates. Successful operators have been using these food manufacturers products for years helping reduce labor costs and other costs related to food preparation, hiring and replacing employees. One such manufacturer we talked to recently is Captain Ken’s Foods, Inc. They make homemade style products. Oven-baked beans from scratch - using fresh lean bacon, quality molasses and other ingredients, each batch slowly oven-baked in 30 lb. pans; Cheesy Hash Brown Potatoes made with fresh shredded potatoes, real sour cream, fresh butter and cheese; Tater Tot Casserole with fresh ground beef real aged cheddar cheese and tater tots; Beef Chili with Beans; Chicken Chili with Beans; Veggie Chili….all made with fresh vegetables and ground beef to give operator customers a homemade taste. Tom Traxler of Captain Ken’s Foods told us their founder Ken Frieberg said, ”The ultimate compliment to any product and operator serving that product is multiple return visits.” Ken helped operators build their businesses using less labor, reducing training, food prep labor and other costs using his quality from scratch homemade products. His business grew providing restaurant operators quality homemade products. Traxler said, “We continue to build on our founders legacy, developing heat and serve homemade tasting products helping operators become more profitable. Increased operator costs relating to labor, training and healthcare are driving the need for ready made from scratch products that taste good, easy to prepare, and hold well.”

9/12/19 12:01 PM

Food Industry News® October 2019

Top Ten Issues for Concessionaire Leases By: Kerry Lavelle

You may have an opportunity, particularly in a grocery store, to allow a third party to lease space from you in your store that is complimentary to your business which would further serve your customers. If you are considering such a sublease whether it be with a bank, a cell phone store, or other independent user, please consider the following: 1) Check your existing lease. You need to make sure that your existing lease allows for subletting to concessionaires. Do you need permission from your landlord? 2) Calculate the square footage, accurately and fairly. Make sure that you are using the outside wall measurements for your subtenant. Presumably, the ingress and egress from the subtenant space is not in the additional charges. Also, you should include a clause in your lease that allows you to pass on the additional costs to the subtenant. 3) Reserve the right to relocate. Your subtenant may have a cart that is easy to move which sells trinkets or other items to your customers. If your subtenant is a bank, and has permanent walls, a safe, and other items, relocation might be impossible. Attempt to reserve the right to relocate your subtenant. 4) Will the subtenant increase your insurance risk? If the subtenant is selling flammable material, or ammunition, your insurance carrier would view that as increasing your insurance risk, thus resulting in an increase in your insurance premiums. Check your insurance policy with your insurance agent before you sign the lease. 5) Make sure your subtenant has insurance. As part of the subtenant’s insurance, ask the subtenant to produce an “additional insured” certificate naming you as an additional insured. 6) Understand the construction. If it will be a semi-permanent subtenant like a bank, make sure you understand the construction process, and the space required, that is additional to the final use space, that will be necessary for workers to construct walls, and counter tops. And how will the construction interfere with your business? 7) Construction penetrations. Have a thorough discussion with your subtenant and have the ability to review the plans in advance to make sure the subtenant is not penetrating the outer wall of the store (for example, for an ATM machine) or making penetrations in the roof (for the ventilation for a cooking stove) which, post-lease would be costly and possibly unsightly to repair. 8) Use of the back door. Will you allow the subtenant to ship out and accept deliveries from the back door? Will use of the back door adversely affect your operation? 9) Who will have the keys to the exterior doors? Generally, concessionaires do not keep keys for the exterior doors. Their hours are limited to the hours of your store. 10) Co-marketing agreements? Consider the obvious use of each other’s names in your marketing efforts. Certainly, the subtenant will have to state that their location is in your store but also there may be a way to cross-market with the services provided by the subtenant to your customers, thus creating customer loyalty. If you have any questions on concessionaire leases, do not hesitate to contact Kerry Lavelle at klavelle@lavellelaw.com to schedule an appointment. See their ad on page 40.

oct 2019 41-48 41

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Join us in celebrating a gala event honoring women in the culinary industry Date: Wednesday, October 16, 2019 Time: 6:00-9:00pm Place: Joe’s Live 5441 Park Place, Rosemont, IL 60018TICKET PRICE: $75 (Includes 1 drink ticket and all food stations)PURCHASE TICKETS AT:www.thechicagoculinarymuseum.org For further information or questions, contact: Carmella Anello @ 630-200-8414 Chef Kyle Richardson @ 815-207-9401

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Food Industry News® October 2019

Spirits Portfolio With Four-Year Old Straight Rye Whiskey

Blaum Bros. Distilling Co. added even more variety to the spirits portfolio at the independent distillery with the new release of Blaum Bros. Old Straight Rye Whiskey. Aged a minimum of four years, the small batch rye was fermented and distilled in a more traditional way, with a focus on a longer maturation. “With our Straight Rye Whiskey, we wanted to create something unique — a bit more spicy and smoky than most traditional offerings. It’s a bit of a unique take in rye whiskey, while still maintaining the traditional characteristics familiar to rye whiskey lovers,” says Mike Blaum, co-founder and chief distiller of the family-owned operation based in Galena, Illinois. Blaum Bros. Straight Rye Whiskey is aged a minimum of four years in charred white oak barrels that have been air dried for 18-24 months. The 100 proof (50% ABV) whiskey is made from 92 percent rye which was sourced from a single farm in Illinois, five percent smoked malt and three percent malted barley. “This expression offers a mature rye with subtle caramel, vanilla and dried fruit notes paired with the robust rye spice that draws people into the category. We took our time with this one and are proud to have a delightful, mature 4 year-old rye from 53 gallon barrels,” says CEO and distiller, Matt Blaum. Based in the historic town of Galena, Illinois, the Blaum Bros. Distilling Co. includes a retail shop and tasting room that welcomes over 125,000 visitors annually. Multiple 45-minute tours of the distillery are offered daily ($10 per person; under 14 free). The Blaum Bros. team shows visitors how the family-owned craft distillery selects the best grains available in the local area and abroad, then hand crafts spirits by meticulously controlling the entire process — from the milling of the raw grains, to the mashing, fermentation, and distillation on their custom-made copper stills. Blaum Bros. Distilling Co. is located at 9380 W. U.S. Highway 20, Galena, IL 61036.

Big Bowl Debuts 17 Vegetarian Meals

Above: Henry Winkler shops for kitchy finds with ABC’s Roz Varon at this year’s Wizardworld Celebrity Con, Rosemont, IL. Other stars at the annual event were John Travolta and Jeff Goldblum.

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Big Bowl (60 E. Ohio) is rolling out a new vegetarian menu which includes 17 all veggie items. From a Tofu Poke Bowl and Spicy Thai Green Vegetable Curry to the Kung Pao Tofu, Vegetable Wonton Soup and more, these 100% plant-based options are perfect for vegetarians - or those just looking to reduce meat in their diet. By popular demand from guests, many of these dishes are veggie versions of some of the restaurant’s most beloved dishes, but instead of chicken stock, Executive Chef Raul Gutierrezw is using a housemade roasted vegetable broth with lemongrass and ginger or subbing tofu for chicken, beef or seafood. The new vegetarian menu is available in Chicago locations.

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Devanco Foods was a proud sponsor of Taste of Greektown and held their 4th annual gyros eating contest!. Contestants are given 45 min to eat as many gyros sandwiches as they can. Past champ Frank Wach (center) took back first place from last year’s champ Teddy De La Cruz (at right). Frank had began his 15th sandwich when the buzzer rang, winning him the $500 grand prize along with a trophy and bragging rights. Devanco Foods is already looking forward to next year! The event’s MCs were NBC 5’s Kate Chappell And Devanco’s George Kanavos. Locally based KOP now offers repairs and fabrication of permanent and movable outdoor fences and sidewalk partitions. These pictures illustrate how you can bring attention to your outdoor seating areas and help make customers feel more comfortable. The KOP ad appears on page 20 of this issue.

ITALIAN BEEF

Michael Anthonys located at 211 S. Villa Park Ave in Villa Park, Illinois has been serving delicious Italian and American cooking since 2002. Try the pizza; they have thin crust, pan, stuffed, white pizza and more choices. It’s a small place where you can dine in or take out and they offer catering. Tony told us- “I’ve been reading Food Industry News for 17 years.“

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An undisciplined person cannot run a All Natural Flavor Since 1934 business. If a boss acts disorganized or does not communicate well, ■ ONLY NATURAL INGREDIENTS you’re looking at a ■ HOT & MILD ITALIAN SAUSAGE fluke or a thief WHOLESALE CASH & CARRY • CALL FOR SAMPLES: 773-237-7530 or both. –JC

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Food Industry News® October 2019

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Soft Skills are the actions and behaviors of employees that affect everybody within a restaurant’s environment. Of all the soft skills that could be listed, each one is utilized in a restaurant environment, but they are the missing pieces in management and staff training. A restaurant’s financial success may not just stem from controlling food costs, labor costs, getting the best price from suppliers, or even serving excellent food; it also relies on the understanding of how Soft Skills play a vital role. When managers are being pulled in multiple directions every day, they may not have time to focus on the little details. However, it is those small details or Soft Skills, that can make or break an establishment. For example, the action of a host to pull open a door for a guest with a walker may not be remembered by the guest. But if the host does not open the door and the guest has to struggle to do it himself, that action would not be forgotten. Here lies the key to understanding Soft Skills. Staff members must perform most of these Soft Skills, but they need the proper training. Proper training starts with managers;

except many managers may not know how to go about it or where to begin. Moreover, there are no training manuals or video lessons that teach how someone’s actions can have multiple effects on others, good or bad. Through specialized training on these skills, individuals will be able to “think outside the box,” and the establishment will benefit from their actions. Here are some examples of soft skills and benefits. 1. Finding the right candidates by asking the right questions to fit into an existing culture or one being created will save on advertising costs, training costs, and time. 2. Enabling staff to solve problems on the spot will avoid escalation of the problem itself. 3. Hosts who communicate with managers, servers, and kitchen staff will eliminate confusion and better prepare individuals for things to come. 4. Teamwork not only between staff but also managers will bring morale up and stress levels down. 5. Being able to adapt to any situation that may arise gives flexibility in one’s outcomes. 6. An example of time management is setting up an interview

and not having the candidate wait shows respect by understanding that everyone’s time is valuable. 7. Teaching work ethics to those entering the workforce builds an individual’s character and an establishments culture 8. Learning interpersonal skills by putting oneself in other’s shoes, can build empathy, humor, tolerance, and much more 9. Using leadership vs. management skills helps an individual “lead by example.” Knowing and understanding how specific actions can result in a positive effect can build respect, teamwork, and lighten the atmosphere. 10. Attention to detail, no matter how small, that can make guests experience the best possibility. 11. Listening and repeating what was heard will lessen confusion, shows empathy, and allows the ability to perform the right actions. 12. Staff involvement in the operation or design phase of products gives individuals pride, ownership, and builds morale.

Christine J Smith-Lueders is the owner of CJS Restaurant Consulting and the author of “The Secrets to Restaurant Management and Staff Training” www.managerandstafftraining.com You can fi nd her fi rm listed in our directories under Restaurant Consultants.

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R E STAU R A N T ASSOCIATION

The certification training you need, at an affordable price. View Schedule and Register Today at illinoisrestaurants.org, or call 312.787.4000.

New Law Requires “Open Session” Discussion of Certain Wage Payments to IMRF Participating Employees The Local Government Wage Increase Transparency Act (PA 99-0646/HB5684) (the “Act”) prohibits units of local government from making a “disclosable payment” to certain IMRF participating employees unless the local government’s governing body has first discussed the payment to be made in an open meeting held in accordance with all requirements of the Open Meetings Act. This Act applies to IMRF participants who began participation in IMRF prior to January 1, 2011 and who are not subject to a collective bargaining agreement. For purposes of the Act, a “disclosable payment” is defined as either a lump sum payment or a payment that increases an employee’s rate of earnings and is to be made, after the employee has expressed his or her intent to retire or withdraw from service, between 12 months and 90 days prior to the employee’s expected termination of services, and has the effect of increasing the employee’s reportable monthly earnings from that employer by more than 6% compared to the previous month. “Disclosable payment” does not include a refund of contributions or any payment required to be paid by state or federal law. Prior to making a disclosable payment, the unit of local government’s governing body is required to discuss the payment in open session and, at a minimum, disclose: 1) the identity of the employee; 2) the purpose and the amount of the increase or payment; 3) the proposed retirement date; 4) the effect of the payment upon the expected retirement annuity of the employee; and 5) the effect of the payment upon the employer’s IMRF liability. Section 2(c)(1) of the Open Meetings Act (5 ILCS 120/1 et seq.), also amended by PA 99-0646/HB5684, now prohibits a public body from discussing in closed session whether to make a payment to an employee that is subject to the Local Government Wage Increase Transparency Act.

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If You’re Over 50, You’ll Get Fired Before You Retire

ProPublica and the Urban Institute, a Washington think tank, analyzed data from the Health and Retirement Study, or HRS, the premier source of quantitative information about aging in America. Since 1992, the study has followed a nationally representative sample of about 20,000 people from the time they turn 50 through the NEW! H H H rest of their lives. Through 2016, their analysis found that between the time older workers enter the study and when they leave paid employment, 56 percent are laid off at least once or leave jobs under such financially damaging circumstances that it’s likely they were H H H pushed out rather than choosing to go voluntarily. Only one in 10 of these workers ever again earns as National Restaurant Association Show, Chicago IL much as they did before their employment setbacks. Even years afterward, the household incomes of over half of those who experience such work disruptions remain substantially below those of workers who don’t. The report found that 28 percent of stable, longtime employees sustain at least one damaging layoff by their employers between turning 50 and leaving work for retirement. Seminal Industry Magazine Identifies An additional 13 percent of workers who start their Hormel, Tyson and Distinctive Foods! 50s in long-held positions unexpectedly retire under conditions that suggest they were forced out. CSP Daily News has listed Distinctive

PRETZEL BEER BRATS

To Stay Valuable, Build Your Skills

Your income potential is one of your largest assets, if not your largest, so take advantage of any training opportunities your employer offers, and look for new skills or certifications that could add to your value as an employee. Attend industry conferences and keep up your network. The payoff for such efforts is twofold: It can make you less of a target when a company decides to cut corners, and also helps make you more immediately marketable if you do have to hunt for a new job. Workers may be counting on steady earnings in their 50s to balance goals such as catching up on retirement contributions and covering a child’s college tuition. But it’s better to start early on those savings goals, if you can, than to count on future income.

Foods Pretzel Beer Brats as one of the Top 10 Food Finds from the 2019 National Restaurant Association Show. Fully Cooked Heat and Eat!

C-Store & Bar Applications!

Limited Time Offer Specialty!

Mini & Full-Size!

A value added specialty item that is innovative and on trend. Available MINI and FULL-SIZE! Give us a call at (847) 459-3600 or email sales@distinctivefoods.com

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foodindustrynews.com

The s For Join U -Miss” ’t n “Do 19! of 20 Event

Food Industry News® October 2019

Don’t Give Up Your Customers and Profits to Third Party Ordering Services

Lately, third-party ordering services (TPOS) for restaurants have been dominating the news with worrying headlines such as: How to Stop GrubHub From Stiffing Your Favorite Restaurants - Lifehacker Delivery firms boast revenue gains, but profitability remains elusive - Restaurant Dive Grubhub is using thousands of fake websites to upcharge commission fees from real businesses theverge.com Guest Speakers • Raffles • Direct Vendor Contacts NYC Restaurants Accuse Grubhub of Charging Hundreds in Shady Phone Call Fees - NY Eater CO-SPONSOR OUR NEXT EVENT! Yelp is Screwing Over Restaurants By Quietly ReNetwork, Strengthen Your Brand and Increase Your Visibility For Stronger Sales In 2020! placing Their Phone Numbers - Vice.com When third-party food delivery apps such as GrubJOIN THESE GREAT CO-SPONSORS! hub, Ubereats, Doordash, Delivery.com, Postmates, Eat24, etc. came along, they looked like a gift to the restaurant industry. For a small transaction fee, restaurants would be able to acquire and fulfill online orders from customers across the city, thus increasing revenue. Even better, they wouldn’t need to pay for their own online ordering system and invest in delivery drivers. In introspection, 3 huge mistakes are being committed even today by unsuspecting restaurateurs placing their “revenue growth” bets with TPOS companies: 1. Not having own website with online ordering due to using microsites created by TPOS results in killing their online presence by hijacking SEO and redirecting web traffic. 2. Not making an effort to connect and engage with TPOS customers foregoing the opportunity to drive repeat visits to the business directly. 3. Naively falling for the marketing gimmicks of TPOS companies promising a monthly profit check, ignoring the impact of high commissions to operations and profitability. When you factor in the huge transaction fees, outyour customer relationship to 3rd party It’s not pink, it’s Puertosourcing and the impact on your restaurant’s reputation, you have to ask yourself - Is it worth it? It depends, THE ORIGINAL STRAWBERRY GIN but building your own website with online orderDistilled with Fresh Strawberries from Seville Co-Sponsors Receive: ing and delivery, making the effort to know your 1. The ability to have your food products served Why Be A Co-Sponsor? customers and serving them directly does not hurt at the event (OPTIONAL). THE your GIN THAT DEFIES you. In fact, this might be the thing to keep you ■ To support salespeople. 2. An optional “marketing station”to engage ■ To supportCONVENTION your advertising competitive and remain profitable long run. prospects and contacts. and marketing efforts. A visually stunning and wonderfully The Digital Restaurant has been helping restau3. Recognition and branding in the ads, email ■ To get face to face with buyers accessible gin with the fresh, rants and pizzerias save thousands of dollars each and flyers promoting the event. from all aspects of the industry. subtle taste of strawberry. month by building their website with zero-commis4. Recognition and branding on the TV monitors ■ To network with foodservice buyers. Co-Sponsorships are an Gin sion online ordering and with marketing campaigns during the event. Puerto de Indias Strawberry affordable $500. has taken each. the category by storm to boost online sales. The Chicago-based company A limited number of co-sponsorships are availand is now: provides digital marketing services including webable, so reserve your today! •#1 selling Strawberry Gin in the world* site design, social media, email and mobile market•#4 selling Gin in Spain* To reserve your cosponsorship table at this event, ing. More information is available at thedigitialres•#9 selling Gin worldwide* call Cary Miller at 847-699-3300 or Davy Kusta: •Sold in708-439-1155 more than 25 countries taurant.com. See The Digital Restaurant’s ad on page 21.

Tuesday, November 5th; Moretti’s Chicago, (Edison Park)

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Please contact Nelson Vindell, Southern Glazers Wine & Spirits, at (305) 934-0803 for sales and promotion opportunities.

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Food Industry News® October 2019

How Ciao Cucina Made $17,000 in One Day

Being a restaurant owner can be really hard. There

are so many responsibilities and so little time. One of the most important aspects of being a restaurant owner is marketing, and many are just plain bad at it. Not because they don’t know their business, but because the marketing landscape is constantly changing and it’s very hard to find efficient solutions. Here are a couple of secrets that might sound absurd at first, but they’ll help to net some great results. First Secret: Data matters. Ciao Cucina started using the Referrizer Smart WiFi system to give their customers free wifi in exchange for collecting data. In three months, they had about 900 phone numbers. The best part? It was 100% automated; they did not have to promote it or train any staff to use it. Second Secret: Text Marketing is a Killer Having collected these 900 phone numbers, they decided to run campaign on, what was expected to be, a slow Thursday. They sent out 900 text messages with an introductory offer and in no time at all the restaurant was full and there was a 2-hour wait for a table. That slow Thursday turned over a record $17,000 revenue for the business. Conclusion. There are simple, yet very effective, tools available that could help all types of businesses out there. The key is to collect data and use texts to market to them.

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Together, Celebrating 60 yearS in business!

Distribution & Processing

Perishable logistics

• Retail Co-Packing and Distribution • Full-Service Cutting and Processing • Servicing: Chains, Wholesale & Distributors • Beef, Pork, Chicken, Lamb and Veal • 65k SqFt Facility, 10k SqFt Processing Room • 5 Temp Zone Cold Storage

• Refrigerated or Dry LTL • Brokerage Services • FSIS Compliant • Inventory Tracking • Pick and Pack Capabilities • P&D Cross Dock Services

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lavelle law is hosting a FOOD inDUSTRy lEgAl wORKSHOP October 24, 2019, 9:00 AM - 11:00 AM

1933 N. Meacham Rd., Suite 127 • Schaumburg, IL 60173 Join attorneys Kerry Lavelle, Joseph Vito, Joshua Nesser, and Ted McGinn as they discuss legal issues common in the food industry, such as: • Commercial Leases • OSHA/WC Defense • Employment Relations • Primer on Contracts • Q&A (Bring your legal questions regarding your business) Be a part of this FREE workshop from the firm that has served your industry for over 25 years. Registration is required as seating is limited. Coffee and Bagels Included. Register today by emailing Danielle Palermo at dpalermo@lavellelaw.com. RSVP: dpalermo@lavellelaw.com; www.lavellelaw.com; 847-705-7555

ATM Placements & EMV Kit Conversions Upgrade your ATM to be EMV card compatible as reverse liability is now in effect! Upgrade before the end of 2019 or you could be at risk!

Make an ATM your next great profit center.

CAll DAViD HAyEngA, VP & CFO

815-275-8031 www.MEiRTRAn.COM

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How to answer the inevitable question:

Ò WHATÕ S IN THIS?Ó WHAT’S

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

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

absolutely off the charts in the great Ken’s tradition. So everyone can indulge with a clear conscience. We’re available everywhere. Just ask.

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

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