Food Industry News September 2014 web edition

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SEPTEMBER 2014

Pour It On

CHEF PROFILE: MATT DUBOIS ............................. 4 DINING WITH MS X .......................................... 8 CHEF PROFILE: SHIN MATSUDA ..........................13 CHEF PROFILE: STACY SIMONSON ......................15 MARKETING FAILURES ....................................25 TRAVEL: 4TH ANNUAL CARIBBEAN FESTIVAL ..........28 NATIONAL NEWS ............................................33 AROUND CHICAGO: US CELLULAR FIELD ................35 LOCAL NEWS ................................................39 CARY MILLER ...............................................40 DIRECTORY ................................................ 41 CLASSIFIEDS ................................................44

Billed as “a homage to beer,” and with over 90 unique brews to choose from, the Old Town Pour House has one of the best beer selection’s in Chicago and beyond. Don’t be intimidated, their staff is happy to help you decide. Try one of the rotating beer flights and enjoy four 6oz tasters from a vast variety of rotating regional, national, and global beers from small producers. The Old Town Pour House is part of Bottleneck Management and has two locations: 1419 N. Wells, Chicago, and 8 Oak Brook Center, Oak Brook, IL. Draft Magazine named Old Town Pour House (Chicago) one of America’s 100 best beer bars in 2013.

CHICAGO GOURMET

MILLENNIUM PARK, SEPTEMBER 26–28

The Chicago Gourmet event showcases more than 150 of Chicago’s finest restaurants and chefs, as well as hundreds of renowned vintners, spirit makers, and premium breweries from around the world. Participating celebrity chefs include Sergi Arola, Rick Bayless, Graham Elliot, Della Gossett, Thomas Lents, Matthias Merges, Masaharu Morimoto, and Rick Tramonto. Sommeliers include Serafin Alvarado, MS, Alpana Singh, Joseph Spellman, MS and Larry Stone, MS. Basic tickets range from $185.30 to $299.75.

There is nothing more American than the offerings found at US Cellular Field, home of 2005 World Series Champions the Chicago White Sox. With a lot of excellent Chicago-style choices for food to pick from, the Southside venue avoids getting overly fancy by sticking to what works: basic comfort and informal food fare.

It’s a baseball park where the cuisine is as great as the game. The story appears on page 35.

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Food Industry News® September 2014

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Does your business card portray what your company does? If people have to ask: “What does your company do?” you should consider redesigning it. Your business card should be both an introduction and a reminder of who you are and what services your firm offers. In a small space, don’t be afraid to be bold and brassy, but remember: Get to the point.

$683.4 billion: Restaurant industry sales.

3.6%: Restaurant industry sales increase in nominal terms.

1.2%: Restaurant industry sales increase in real (infl ation-adjusted) terms.

990,000: Restaurant locations in the United States.

13.5 million: Restaurant industry employees.

10%: Restaurant workforce as part of the overall U.S. workforce.

47%: Restaurant industry share of the food dollar.

Eight in 10: Restaurant owners who started their industry careers in entry-level positions.

Nine in 10: Salaried restaurant employees who started as hourly workers.

Nine in 10: Restaurants with fewer than 50 employees.

Seven in 10: Restaurants that are single-unit operations. –NRA

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Food Industry News® September 2014

Food Industry News Valerie Miller President and Publisher Cary Miller Advertising Vice President Features Editor Terry Minnich, Editor Paula Mueller Classifieds/Office Management Nick Panos, Corporate Counsel Mark Braun, Associate Publisher ––––– James Contis 1927-2013 Food Industry News Issue 9, September 2014 (ISSN #1082-4626) is published monthly, $49.95 for a three-year subscription, by Foodservice Publishing, 1440 Renaissance Drive, Suite 210, Park Ridge, IL 60068-1452. Periodical postage paid at Park Ridge, IL, and additional mailing offices.

POSTMASTER: Send address changes to Food Industry News, 1440 Renaissance Drive, Suite 210, Park Ridge, IL 60068-1452. ___________________________ For advertising or editorial information, call (847) 699-3300; Fax (847) 699-3307, or online: www.foodindustrynews.com This publication cannot and does not assume the responsibility for validity of claims made for the products described herein.

Copyright © 2014 Foodservice Publishing Co., Inc.

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5 Steps to Boost Bar Profits

Page 3

Smaller Portions

Americans want better balance than larger portions when it comes to diets. A 1. Balance. Don’t drain your profits by overstocking your report from NPD Group shows demand for portion control as part of a healthy inventory.

2. Preplan for profits. Advanced preparation and training of staff for each cocktail made will help profit margins.

3. Co-op, share and deal.

Partner with large and small vendors to get different offerings and value as well as building up your bar’s social culture.

4. Present experiences with attractive value. The deals you create count towards profits— and customer loyalty.

5. Show off the food—and more. Build your signature food to pair with your beverages. You’ll lift your brand to new heights. — Source: monkeydish.com

diet and lifestyle. Of more than 5,000 adults surveyed, 43% said they ate smaller portions all of the time or most of the time, and 57% intend to eat smaller portions in the future. — Convenience Store News

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Food Industry News® September 2014

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

Remember that a defamation lawsuit is hard to deny if a malicious rant has posted it on the internet.

ADDRESS: 1721 N. Damen Ave., Chicago, IL 60647 BIRTHPLACE: Michigan CURRENT POSITION: Chef de Cuisine FIRST FOODSERVICE JOB: Tulaʼs in Seattle FAVORITE FOOD: Traditional Vietnamese Pho AWARDS/HONORS: El Ideas received a Michelin star in 2013 while I was their Chef de Cuisine MEMORABLE CUSTOMERS: While I was working at The Heathman, Harrison Ford was staying at the hotel, he ate at the restaurant every night during his stay and would always come into the kitchen to thank everyone at the end of his meal. Michael Pollan, author of “The Omnivoreʼs Dilemma” was also a guest at The Heathman. We did a VIP after hours tasting at Castagna for Ruth Reichl.

WORST PART OF JOB: Missing out on time with my kids MOST HUMOROUS KITCHEN MISHAP: I once cut off the tip of my thumb in culinary school—really only funny in retrospect.

FAVORITE FOOD TO PREPARE: Ice cream PART OF JOB THAT GIVES MOST PLEASURE: Creating a full circle dining experience-coming up with a menu, experimenting with dishes and then seeing the smile on peopleʼs faces when they enjoy a plate I created.

IF YOU COULDNʼT BE A CHEF, WHAT WOULD YOU BE AND WHY: Restaurant consultant so I could travel the world and work in a variety of different environments BEST ADVICE RECEIVED: I was told that not folding your towel is what hacks do and if you continue to not fold it you will be a hack; itʼs the little things that make a great chef.

FAVORITE VACATION SPOT: Northwest coast WHAT DO YOU ENJOY THE MOST ABOUT FOOD INDUSTRY NEWS: They are a go-to resource for all hospitality professionals

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Maybe you didn’t meet your productivity goals last quarter or goofed up something big. Are you the one who’ll be laid off? Did your mistake cost you your job? How can you tell?

Here are some signs you’re about to go: 1: Your Level of Responsibility Has Taken a Nosedive If you used to handle huge projects and now you’re fetching coffee, that’s bad. If you’re typically so busy that you barely have time to blink and now you have to ask for work, tasks have obviously been shifted to others. Career coach Chaz Pitts-Kyser says, “This means your boss is already preparing for your absence and doesn’t want too many of your assignments up in the air when he or she finally tells you you’re getting the pink slip.”

2: No More Professional Development If you are no longer permitted to leave for professional association luncheons or your employer withdraws prior approval for a class you wanted to take, this is a bad sign. It may be a “back door” communication strategy, according to Leigh Steere, a management coach. Steere advises employees in this situation to ask, tactfully, what is going on -- and possibly to begin looking for another job.

3: You’ve Been Asked to Create a Job Description for Your Position If a company is in financial trouble and cutting costs, eliminating salaries is always a possibility and the company will need to prepare for when you’re gone. “One way they do that is by making a big push to get precise, updated job descriptions for everyone. The company needs to know exactly what you do so they can possibly replace you with a lower paid employee or even a temp,” says Julie Austin, founder of Fun Job Fairs. Of course there are legitimate reasons for getting job descriptions also, so context is key in this regard.

4: The Boss Is Avoiding You “One of the biggest signs that you may be on the short list and about to be shown your way to the door is when people, including your boss or manager, begin to avoid you or become less responsive to your calls, emails, etc,” says Lin Grensing-Pophal. The human resources author advises seeking feedback in these situations rather than

Food Industry News® September 2014

avoiding it. “It may represent an opportunity to turn the situation around.”

5: You’ve Been Disciplined Recently Many people participate in their own discipline meetings and then fail to see it coming when they’re let go. Let’s face it, though, you know if you aren’t a good employee. If you’re constantly late, not meeting your sales or production goals, having problems with your co-workers, etc. then this should not be a surprise. The first meeting or write-up is a warning, the second is a gift to let you know you’re on really thin ice. The third is usually the end.

6: Your Company Was Recently Bought Out exude Gratitude If you work at Small Widget Factory and are Moments gratitude, each Factory, and every one, bought out byofGigantic Widget chances transform a life each and unquestionably are they already have daysomeone there who does have make us more successful and more your job. You may be asked to remain forhappy. a while The people who you are grateful for are often to get your counterpart at Gigantic Widget Facthe ones who have a huge part in your success. tory up to speed, but then your duplicate posiBe sure to thank be everyone you come in contion will probably eliminated. tact with and walk with a –Dominique spirit of gratitude Rodgers, Monster.com and appreciation and even wonder, about the world around you. Gratitude is the ultimate key to being successful in business and in life.

Give People Credit for Their Victories When you’re in an organization with a group of people, in order to be successful, you all have to be successful. We need to want to see our coworkers succeed and grow.

Teamwork is a key to success. When working with others, don’t take credit for their ideas.

Letting others have their own victories and moments to shine motivates them and in the long term, the better they perform, the better you’ll look anyway.

In business and in life, it’s always better to be happy for positive achievements and to exude that joy to those around you who are clearly working toward defined goals.

Congratulate others and cheer them on.

It becomes contagious and encourages those who are trying their best to exude their joy as well. When people are happier they tend to be more focused and successful. We are all aware of negative or embittered people around us: coworkers and staffers who have more “buts” than a carton of cigarettes. As a leader, you may have to reset some peoples’ thinking, telling them to walk away, reconsider their negativity and to come back when they realise what damage they are doing to overall morale. If a person exudes anger, it puts everyone around them in an unmotivated mood and little success comes from it.

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Read us online: www.foodindustrynews.com

Networking Tips

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n Regularly stay in touch with people through follow-up calls and e-mails (“pinging”). n Send contacts a useful tip or news clip; that’s the “value-added ping.” n Don’t wait until you’re downsized or outsourced to create a network—it looks like “desperate glad–handing.” n Make a lasting impression by revealing something personal about yourself. n Don’t shy away from controversial opinions—it’s better to be shocking than boring, or, worse, unconnected.

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We owe our loyalty to our jobs. It may not be the best or worst, but how it is performed defines us.

Winning Someone Over If you want to win people over to your way of thinking, here are some guiding principles to help you: n If you want to get the best out of an argument— avoid it. n Always show respect for another person’s opinions. n When you’re wrong—admit it. n Be friendly. n Find a way to get the person to agree with you on something right away—even if it’s just a small point. n Let the other person talk—a lot. n Allow the other person to think the idea is his or hers. n Try to see from the other person’s perspective. n Be truly sympathetic to what the other person is saying. n Try to appeal to noble notions in the other person.

—adapted from How to Win Friends and Influ-

Dining

ILLUSTRATION: MARK BRAUN

T VISI E TH

Food Industry News® September 2014

With Ms. X September, 2014

CHARLEY’S GRILLED SUBS 470 Chicago Ridge Mall CHICAGO RIDGE, IL 708-425-0046. On the 1st level of the mall. Pick up one of their Philly cheese steak sandwiches; its steak, provolone cheese and grilled onions. Add an order of cheddar fries, and a strawberry lemonade.

CHUCK’S SOUTHERN COMFORTS CAFÉ 6501 W. 79th. BURBANK, IL 708-229-8700. Open for breakfast, lunch and dinner. They have so many yummy things to eat. Eggs Benedict with sausage gravy on biscuits, hot links, wings, brisket, fried catfish and shrimp Po’boy sandwiches. Great BBQ too, try the rib tips and smoked chicken.

You have to go there a few times so you can try everything.

DAIRY QUEEN 3510 Lake WILMETTE, IL 847-251-8727. Open for the season and busy as ever. They have a great staff here, friendly and they keep the line moving. I recently tried their cherry shake, which I though was delicious. You can also pick up an ice cream cake or some dilly bars for a refreshing treat. Store them in your fridge.

MADDIEBIRD BAKERY 1445 W. Devon CHICAGO, IL 773-856-3262.

Cute shop. You can get a cup of Metropolis coffee and your favorite cupcake here. I tried their lemon cupcake with lemon buttercream frosting. a moist, creamy tart treat.

NOTTOLI ITALIAN FOODS 5025 N. Harlem CHICAGO, IL 773-6310662. Nice selection of Italian specialty groceries & cheeses. I picked up some Pecorino cheese which was so fresh and reasonably priced and some bread & cookies. They also make sandwiches, have homemade pasta dishes and cater.

PRET A MANGER 1701 Sherman EVANSTON, IL 847-491-9471.

Good, natural food. This is the perfect grab and go concept.

Everything is prepared and ready for you to pick up out of the case.

They have hot and cold items and lots of vegetarian choices. My favorite sandwich here is the egg salad with arugula.

RUB’S BACKCOUNTRY SMOKEHOUSE 6954 N. Western CHICAGO, IL 773-675-1410. Real BBQ, smoked over a hardwood fire. Entrees include Texas Tacos, Smoked BBQ Nachos and a BBQ burger. Meats include, pulled pork, pulled chicken, brisket and sausage. I tried the ribs which came with slaw, chips and white bread.

SAY BEIGNET COFFEE & WINE BAR 627 E. Boughton BOLLINGBROOK, IL 630-914-5870. Newly opened. They have an amazing kale salad with tofu, and it has shaved apples, granola and, blueberries in it too. For dessert you must try their beignets. The powdered and blueberry filled ones dusted with powdered sugar are divine!

SERRELLI’S FINER FOODS 6454 W. North Chicago, IL 773-2377530. Family owned and operated, known for their famous Italian Beef. Stop in and try one of their beef sandwiches or a combo with beef and sausage. Did you know that you can order a food gift package from them online? Go to www. serrelli-street.com.

The package comes with beef, gravy, bread, sweet peppers and giardinera.

ence People, by Dale Carnegie

8/4/14 1:27 PM

Food Industry News® September 2014

Page 9

Mini Pumpkin, Pecan or Apple Pies

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Sysco Chicago recently welcomed customers to its “The Smaller Side of Sysco Event” to help its customers “serve good food with a good story”.

The event was designed to give customers and buyers the chance to eat, meet, learn and explore options for all natural, green, local, sustainable, farm to fork, recycled and bio-degradable products. Culinary demos were also in full swing, featuring creations from local Sysco corporate chefs, Chef Klaus and Chef Tony. The event, which was held at Galleria Marchetti in Chicago, featured over 50 suppliers, all with excellent solutions for Sysco customers. In attendance at the event to interact with attendees were farmers, ranchers, manufacturers and company executives ready to assist and educate Sysco customers.

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Teamwork is only successful when everybody gets off the bench.

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Servers: Don’t Act Impatient

THE 4th ANNUAL CHICAGO INDEPENDENT SPIRITS EXPO A adult spirits tasting featuring independent spirits, distillers, importers and bottlers from around the world.

Tuesday, September 30th 4:30pm ~ 9:00pm The Chicago Hilton Hotel & Tower 720 S. Michigan Ave., Chicago, IL VIP and General Admission Tickets are now available for purchase ~ https://www.eventbrite.com/e/chicagoindie-spirits-expo-tickets-11923358085

Over 500 brands expected to be pouring, including:

When restaurants have a high turnover, and you need to make rent this month, it can be tempting to get diners in and out quickly in order to make more tips. But it’s rude. Diners need to leave in a timely manner once their meal and drinks are finished, but don’t start clearing the table if they’re still munching on dessert. Subtly placing the check on the table once you’re sure no one is ordering anything else is fine; most diners like having the check ready instead of being forced to ask for it multiple times. It’s fine to want to get rid of patrons just don’t seem obvious that you want to get rid of people.

Food Industry News® September 2014

Customer Allergen Awareness When serving food in your establishment, it’s more important than ever to get the word out about allergen-awareness. There is no such thing as being too careful when it comes to protecting your restaurant, your staff and your customers.

Have a disclaimer up in your restaurant that explains to customers the need to alert their server if someone has a food allergy. Post your disclaimer on your website, paper menus and menu boards and make them easy to see. Your disclaimer should let everyone know the efforts and the lengths your restaurant has gone to accommodate diners with special dietary needs. For example, if you own a pizzeria include the fact that dishes are made in locations and on surfaces that also use flour.

Make sure your staff keeps surfaces clean at all times. It would also be helpful to identify special dietary meals, such as allergen-free dishes, and highlight them on your menus and menu boards. You can do this through the use of a special icon next to those dishes.

10 Guiding Lessons to A Fuller Life 1. Life on earth isn’t a punishment for some past transgressions. You aren’t acting out some type of karmic thing. That concept of an eye for an eye, tooth for a tooth karmic equalizing should never mold your thinking.

You’re here today to live, love, laugh, give and achieve your best.

2. Your afterlife, destiny and limits are impossible to understand while you’re on earth. If you understood these reasons, life would lose some of its punch, and that losing of punch is a little bit of what life’s challenges are all about. Do no harm, but fulfill your dreams and then help fulfill others.

3. Everything changes. The Eastern concept of Maya, or illusion, means “temporary.”

There is no permanence in this life and if Please follow updates on our Facebook page ~ there is, we’ll never see the end of it, so if you https://www.facebook.com/events/728253703879644/ AN OVER 21 EVENT. PLEASE REMEMBER TO DRINK SENSIBLY . want things to be better, assign yourself to making that happen...right now.

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For Upcoming Auctions 5. You’re meant to engage in all kinds Looking For Fixtures, Equipment or of things, and some things may not make Smallwares? Our Liquidation Center sense right now. Call it divine guidance, call is Open 9:00 am - 4:00 pm - 847-458-0500 it destiny, but you have one opportunity to-

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– Adapted from 6 steps to promote staff, customer allergen awareness on fastcasual.com

day that will never open up again; you choose whether to accept it or ignore it, but you will make a decision, and you will live with it... good or bad.

6. There isn’t only one right way for things to turn out. Chuck Berry sang, “You never can tell,” and it is true. Every action has results, and none of them are so final that you can’t carry on a moment later.

7. Somebody else imposes limits. No matter what you’ve been taught, everything you ever need is already inside you. And who you really are is far beyond your comprehension. That’s why living the human experience can be painful at times. Runners know “the wall.” you hit it, get up and eventually break through it or learn to live on one side of it.

8. At the center of everything is love. At the core of every action is love, the desire to be loved and the desire to be included in a greater, better life. Nobody goes into anything hoping to say, “You’re going to hate this.” We all hope to experience a continual cycle of happiness, creativity and self-expression..

9. Death and old age will hit us all. Save for it, prepare yourself knowing that you are not immortal and that giving your best, every day, is the best you can do. Seize the day, but salt away for tomorrow.

10. There are no guarantees other than your own. It’s life and never exactly the same for everyone. Work with what you have!

8/8/14 9:44 AM

Food Industry News® September 2014

The US meat market will now have access to the only Beef and Pork Bone-In and Bone-less portion slicing machine that has been specially modified for the US market. The Nexus 245 US features a chamber large enough to hold a full size loin of pork or a larger cut of bacon thus eliminating the additional use of a band saw. The numerous safety features makes this unit a top choice for all of your cutting needs. Contact LPS Corp. to learn more about this latest cutting advancement and put more profit back into your pocket.

See their ad on page 28.

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Cost Cutting Tip: Customer Displays at Cash Registers Customer displays are used to show the price of each item being rung and the total of the bill. Many customers will watch this process and ultimately challenge any discrepancies, providing a built-in safeguard for keeping your cashiers honest. One of the easiest ways for bartenders or cashiers to steal from you is to under-ring the sale in the cash register while still charging the customer the full amount. When there is not a visible display showing the amount of the sale, then the customer has no way to challenge the amount being charged, thus making it appealing for dishonest cashiers.

– Adapted from 50 Cost Cutting Tips; restaurantowner.com

At A Glance: Unemployment Rates for Persons 25 Years and Older by Educational Attainment

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Food Industry News® September 2014

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Success is determined not by whether or not you face obstacles, but by your reaction to them.

And if you look at these obstacles as a containing fence, they become your excuse for failure. If you look at them as a hurdle, each one strengthens you for the next.

— Ben Carson

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Chipotle Sales Still Strong After Price Increases Chipotle Mexican Grill reported a 17.3% increase in second-quarter same-store sales, beating analysts’ estimates and spurring the company to boost its forecast for the rest of the year.

The gains came despite the fact that the chain raised menu prices to offset rising commodity costs, and far outpaced the industry-wide samestore sales increase of 0.3%. – Adapted from The Sun-Sentinel

Stay Safe When the Power Goes Out in Your Workplace A power outage in the workplace can be frightening—and dangerous. Be prepared when the lights (and everything else) go out by following these guidelines: ● Keep an emergency kit close by. You should have a flashlight and a battery-powered radio. Remember that many phones won’t function unless they’re plugged into an electrical outlet, so be sure to have one basic landline phone available for use. ● Check surrounding workspaces. Find out if your co-workers and neighbors in other organizations have also lost power. Use your radio to determine whether the power loss is widespread. If others are still up and running, check your fuse box first. ● Turn off equipment. Shut down and unplug computers, monitors, and other workplace equipment to avoid damage from any power surges when the electricity returns. To prevent data loss, back up your work once a day. ● Evacuate if necessary. Move calmly through your workplace to reach safety. Ideally, your organization should hold evacuation drills so every employee knows where the nearest safe exit is, and where to gather outside the workplace. ● Be careful with backup generators. A portable generator can provide temporary power, but it also presents additional dangers. If it’s not properly set up, it may send power back through the electrical lines, a situation called backfeed that can injure repair workers or people in other locations. Have a skilled electrician install it, and be sure you’ve been thoroughly trained in its safe use before turning it on.

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8/13/14 8:16 AM

Food Industry News® September 2014

Trotter’s rules on The Art of listening

Page 13

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872-206-8553 “A good sommelier is aware of every dynamic in the room. You Birthplace: Chicago have to see everything that is going on. You may be handling the first food service task at hand but you should already be analyzing and preparing job: Dishwasher for the next one,” Trotter says. “One guest may be intently studyfavorite food: Hard to say, but I guess a nicely seared fish with a ing every page in the wine list. While at another table, a guest slice of lemon and salt, or maybe a hot dog. has taken his last sip of wine before the food arrives. Those are Memorable customers: Grant Achatz as a customer the 2nd day important cues. The sommelier must always remember that he or after opening a restaurant and my second day as kitchen manshe is a member of the service team. There may even be thirty to ager.* sixty minutes an evening when a sommelier is not even dealing Worst part of job: The hours. with wine.” –excerpted from Lessons in wine Service from Charlie Trotter by Edward Lawler

MARCH

chef profile

Most humorous kitchen mishap: Grabbing a pan out of a 500º F combi-oven with no towel.

Demystify the Operation It doesn’t take much to allow guests a tour of your operation.

Charlie Trotter felt that offering a tour after dinner allowed transparency to the inner workings as well as the pride in their work. It can offer patrons a perfect ending to an excellent evening.

Everyone needs a certain amount of money.

Beyond that, we pursue money because we know how to obtain it. We don’t necessarily know how to obtain happiness.

— Gregg Easterbrook

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favorite food to prepare: Seared halibut with white wine beure blanc.

What part of the job gives you the most pleasure: When working the line or expediting, the line is firing on all cylinders and the team is producing great food with speed and precision. if you could not be a chef, what would you be and why: Being in a band and touring because I like to travel and love to play music.

Best advice you ever got: Make it happen.

Where do you like to vacation: Anywhere out of town.

What do you like about food industry News: The local and national trend coverage; I like the style of writing.

8/5/14 1:23 PM

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Read us online: www.foodindustrynews.com

Food Industry News® September 2014

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Stay on Top of Workplace Safety

Workplace safety depends in large part on measurement and hard numbers. You can’t just say, “Be safe”—you’ve got to monitor all the factors that contribute to safety (or accidents). If you and your coworkers are committed to everyone’s health and security, start paying attention to these basic metrics: n Hazards. Keep track of any potential danger spots reported, and the steps you’ve taken to correct them. n Walk-arounds. Managers and safety officers should inspect the workplace on a regular schedule.

Maintain a log of walk-arounds to ensure they’re being carried out on time. n Equipment checks. Survey all the equipment you and your co-workers use to be sure everything is in good repair. Document any repair work performed and keep track of maintenance schedules, noting regular visits by qualified technicians.

a man’s character is like a tree and his reputation like its shadow; the shadow is what we think of it; the tree is the real thing. — Abraham Lincoln

Repeat patronage is critical to most foodservice operators’ success. However, guests’ intent to return and their reasons for doing so vary considerably by generation, as revealed in a recent white paper using data from Technomic’s Consumer Brand Metrics (CBM) program.

According to Technomic’s findings— l In-N-Out Burger and Papa Murphy’s Pizza garner the strongest intent to return. More consumers strongly agree that “I will return to this restaurant in the near future” for Papa Murphy’s Pizza (54 percent) and In-N-Out Burger (52 percent) than for any other restaurant tracked in the program. While limited-service chains, which are visited more frequently overall, generally outperform full-service concepts on this attribute, both Cracker Barrel (46 percent) and Texas Roadhouse (44 percent) rank in the top fifteen restaurants overall. l Among Millennials, In-N-Out Burger is the chain most likely to be revisited. Millennials place greater emphasis on the concept’s brand image, agreeing more strongly than other generations that In-NOut Burger supports local community activities, offers new and exciting products and is an innovative brand. l Gen Xers and Boomers are especially likely to say they’ll revisit Papa Murphy’s soon. Their motivations for returning differ, as Generation X rates the brand most favorably on cleanliness, convenient location and beverage quality, while Boomers score the chain most highly on service attributes, such as staff friendliness and payment handling.

– Adapted from Technomic Inc’s whitepaper—Keep ‘Em Coming Back: Customer Loyalty and What Drives a Generation to Return, based on Consumer Brand Metrics data and the Hospitality Trends website

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think profitably

n Small rehab—paint, soap and water. Rearrange furniture, fewer tables, table top placemats, uniforms, pink spot lights in ceiling, drapes, pictures, flowers and greenery, awnings, touch up restrooms, lights, mirrors, counter tops, better ventilation. n Cleaning of vents, carpets, drapes, light fixtures.

More attractive entrances and landscaping. Attractive, simpler menus, garnish of plates, serving hot foods hot and cold food cold. n Use courtesy as your best ambassador. Stress the words, “Thank you,” and “please come again soon,” n Respect of staff by management. Definitely respect customers. Smart advertising and marketing. n Keep an eye on time lost to personal communication: cell phones, texting, email and junk calls. n Sell value. Your bottom line depends on keeping customers.

Whole Foods Makes Bike Deliveries A Whole Foods Market in Brooklyn, N.Y., has partnered with People’s Cargo to start delivering groceries via Bullit Cargo bikes, electric-assisted bicycles that cut delivery times and the retailer’s carbon footprint.

The bicycle delivery is just one of the sustainability installments at the Whole Foods location, which also includes a 20,000-square-foot greenhouse, wind turbines, solar panels and a carbon-dioxide-based refrigeration system.

– Chicago Tribune

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Food Industry News® September 2014

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Chef Profile NAME: Stacy Simonson

RESTAURANT: Chez nous French Restaurant PHONE: 281.446.6717 ADDRESS: 217 S. Ave G, Humble, Texas 77338 BIRTHPLACE: Brownsville, TX CURRENT POSITION: Chef/Owner FIRST FOODSERVICE JOB: A fry cook at Wendy’s

Domestic Wine Wins

Domestic table wines dominate the wine scene in FAVORITE FOOD: After living in the Caribbean for 5 years, fresh lobster! restaurants, bars and other on-premise locations, acAWARDS/HONORS: America’s Top 100 Tables-Opentable 2011cording to Technomic’s 2013 2013, America’s Top Table by Zagat-1994-2013, Houston A List-Best French-2010-2013, Best Chefs of America-2012-2013, Houston A list Top BarTAB Report. Generating Chefs-2009-2013 $10.8 billion in sales, domesMEMORABLE CUSTOMERS: Every one of our customers are memo- tic table wine volume grew 1.2 percent to reach 48.1 rable. After being in business for over 30 years, we have so many repeat customers and each of them means the world to me. They continuously push million 9-liter cases and acus to get better and better. count for 69.4 percent of total on-premise wine in 2012.

WORST PART OF JOB: The heat in the kitchen By comparison, imported MOST HUMOROUS KITCHEN MISHAP: Using balsamic reduction table wine volume has been instead of Chocolate on a Banana Foster essentially flat.

FAVORITE FOOD TO PREPARE: My 4 1/2 year old daughter’s breakfast

PART OF JOB THAT GIVES MOST PLEASURE: Teaching new staff IF YOU COULDN’T BE A CHEF, WHAT WOULD YOU BE AND WHY: Florist—I do all the flowers for special occasions at the restaurant as well as our table arrangements. Creativity with the flowers, colors, etc provides another level of artistry.

BEST ADVICE RECEIVED: Work ethic and attitude is everything!

FAVORITE VACATION SPOT: Colorado WHAT DO YOU ENJOY THE MOST ABOUT FOOD INDUSTRY NEWS: I enjoy reading the articles.

Common Ground in Dining Satisfaction

What factors lead to a satisfactory dining experience? The blend of drivers is different for each generation, but with some notable common elements.

As might be expected, food taste reigns supreme and emerges as a driver of both satisfaction and disappointment in every instance. That is, exceeding expectations on food taste directly cultivates an excellent experience; but when the taste fails to meet expectations, the overall restaurant experience is compromised.– Adapted from fastcasual.com

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“I Wish I Hadn’t Worked So Hard” Bronnie Ware is an Australian nurse who spent several years working in palliative care, caring for patients in the last 12 weeks of their lives. She recorded their dying epiphanies in a blog called Inspiration and Chai, which gathered so much attention that she put her observations into a book called The Top Five Regrets of the Dying. “When questioned about any regrets they had or anything they would do differently,” she says, “common themes surfaced again and again.”

Here are the top five regrets of the dying, as witnessed by Ware: 1. I wish I’d had the courage to live a life true to myself, not the life others expected of me.

“Most people had not honored even half of their dreams and had to die knowing that it was due to choices they had made, or not made.

Health brings a freedom very few realise, until they no longer have it.”

2. I wish I hadn’t worked so hard.

“This came from every male patient that I

nursed. All of the men I nursed deeply regretted spending so much of their lives on the treadmill of a work existence.”

3. I wish I’d had the courage to express my feelings.

“Many people suppressed their feelings in order to keep peace with others. As a result, they settled for a mediocre existence and never became who they were truly capable of becoming.

Many developed illnesses relating to the bitterness and resentment they carried as a result.”

4. I wish I had stayed in touch with my friends.

“Often they would not truly realize the full benefits of old friends until their dying weeks and it was not always possible to track them down.”

5. I wish that I had let myself be happier.

“Many did not realize until the end that happiness is a choice. Fear of change had them pretending to others, and to their selves, that they were content, when deep within, they longed to laugh properly and have silliness in their life again.”

8/7/14 9:40 AM

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Better Educated Adapt to Adversity

People with higher education have weathered economic downturns and unemployment crisis much better than those without. The unemployment rate for Americans with a bachelor’s degree or higher is generally half of those without them within the general population of workers 25 and older. They are better able to adapt and move on than those who are untrained or unable to move up or vertically.

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Food Industry News® September 2014

Everyone strives to be successful, but it doesn’t always come easily. The people who do end up reaching their highest potential always possess certain qualities and habits that allowed them to get there which separate them from those who don’t. Here are 6 differences between successful and unsuccessful people!

1. Embrace change vs. fear change: Embracing change is one of the hardest things a person can do.

With the world moving so fast and constantly changing, and technology accelerating faster than ever, we need to embrace what’s coming and adapt, rather than fear it, deny it or hide from it.

2. Accept responsibility for your failures vs. blame others for your failures Where there are ups, there are most always downs. Being a leader and successful businessperson means always having to accept responsibility for your failures. Blaming others solves nothing; it just puts other people down and absolutely no good comes from it.

3. Read every day vs. watch TV every day Reading every day educates you on new subjects. Whether you are

reading a blog, your favorite magazine or a good book, you can learn and become more knowledgeable as you read. Watching television, on the other hand, may be good entertainment or an escape, but you’ll rarely get anything out of TV to help you become more successful.

4. Compliment others vs. criticize others Complimenting someone is always a great way to show someone you care. A compliment gives a natural boost of energy to someone, and is an act of kindness that makes you feel better as well. Criticizing produces negativity and leads to nothing good.

5. Continuously learn vs. Mentally lazy Continuously learning and improving is the only way to grow. You can be a step above your competition and become more flexible because you know more. If you just fly by the seat of your pants, you could be passing up opportunities that prevent you from learning (and growing!).

6. Forgive others vs. hold a grudge Everybody makes mistakes; it’s human. The only way to get past the mistake is to forgive and move on.

Dwelling on anger only makes things worse – for you.

Source: This Day Style

8/5/14 1:23 PM

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8/5/14 2:05 PM

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Food Industry News® September 2014

Casual Dining in Decline While Gourmet Coffee on the Rise Breakfast Remains Strong

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U.S. consumers made some 61 billion visits to restaurants in the year ending May 2014. No question that’s a lot of visits. The issue is that they have been making that same amount of visits for quite a while now and it’s still below the pre-recession traffic volume levels by almost 1.3 billion visits, reports The NPD Group, a leading global information company.

Spending conscious consumers kept visits to total U.S. restaurants and foodservice outlets flat in the year ending May 2014 compared to same period last year, and NPD’s long-range forecast shows little traffic growth (less than 1 percent annually) over the next several years.

There are a variety of problem areas keeping restaurant industry traffic from growing. Visits to midscale/family dining and casual dining restaurants have been in decline since prior to the recession, according to NPD foodservice market research. Lunch and dinner meal times, which represent two-thirds of all industry visits, have experienced traffic declines over the past several years. Consumers, ages 25-49, have dropped a total of 44 annual visits per person over the last three years. And, more recently, visits to hamburger quick service restaurants have slowed down (down 2 percent in year ending May 2014).

There are areas of the industry that are doing well and in many cases it’s a result of being a less expensive option, saves consumers money, or offers more perceived value for the money , reports NPD. Visits at breakfast, the least expensive foodservice main meal, have been up for the last three years. Traffic based on a deal or discount was up 5 percent in the year ending May 2014 period compared to non-deal visits, which were down 2 percent. The fast casual quick service category, which consumers perceive to have enhanced service and higher quality food than traditional quick service restaurants, continues to grow visits. – Source: The NPD Group

Civilian unemployment rate: Seasonally adjusted, 1990–2014

Coffee seems to be outpacing soda as Americans’ No. 1 beverage—especially gourmet coffee. The National Coffee Association’s 2014 National Coffee Drinking Trends study found that 34 percent of Americans drink gourmet coffee on a daily basis, up from 31 percent in 2013. In the meantime, consumption of regular old nongourmet java is down, from 39 percent to 35 percent.

Forty-one percent of Americans said they have a soft drink daily, but 61 percent of Americans drink some kind of coffee every day. The gourmet movement appears to be more of a trend among younger professionals: Among coffee aficionados 2539, 41 percent said they have a gourmet brew once a day; only about a third of consumers 1824 do the same, along with about 25 percent of coffee drinkers 60 and older.

Department of Labor Audits Continue to Increase, ARE YOU NEXT?

The DOL has increased the number of audits and will continue to intensify their search for minimum wage and overtime violations, according to recent studies. Here is a list of some recognizable companies that have settled minimum wage and overtime audits recently.

• Wal-Mart Stores Inc.’s Schneider Logistics to cover 1,800 workers for $21 million • Lowe’s HIW Inc. to cover 4,000 employees for $6.5 million • Merrill Lynch & Co. to cover 500 financial advisors for $6.9 million • City of Norfolk Va. to cover 700 police officers for $3.2 million • Nordstrom Inc. to cover 37,385 commission-based employees for $7.7 million

Note: Shaded areas represent recessions as determined by the National Bureau of Economic Research (NBER). Data online at http://data.bls.gov/timeseries/LNS14000000.

Source: Bureau of Labor Statistics, Current Population Survey, July 3, 2014.

sept 17-24.indd 18

• Bank of America Corp. to cover 368 mortgage appraiser for $5.8 million No organization is too big or too small to avoid being targeted by government agencies. The Federal Department of Labor has publicly stated they are changing their strategy from investigating complaints to proactively searching for potential violations. Review your minimum wage and overtime policies, and make sure you are not next.

–Article contributed by James Kapolas managing partner – www.payvilleusa.com

8/5/14 2:05 PM

Food Industry News® September 2014

Ice Cream’s Resurgent Comeback

Ice cream sales may have cooled off in the past few years, but CNBC reports that consumers are melting over the frozen treat once again.

The rebound is mostly benefiting mom-and-pops and small chains, rather than the big players of ice cream, as consumer tastes are shifting toward premium favorites and local ingredients, as well as more customizable and portion-controlled options.

In some markets, such as urban

sept 17-24.indd 19

markets like New York, Los Angeles, and Chicago, independents are outgrowing the chains because consumers value the unique independent feel of artisan-influenced favorites, and it’s a similar reason to why people value local ingredients, something you can’t really achieve with a generic chain brand.

Founded nearly 8 decades ago, Chicago’s multi-award-winning Homer’s Ice Cream maintains a sizable lead over average ice creams found anywhere but top restaurants. Homer’s Dean Poulos knows why: “That survey doesn’t surprise me at all. Frozen yogurt has made several lunges into the market. I told my dad about (frozen yogurt) back in the 70’s and he said it wouldn’t work. It gains and it wanes; it made another re-

Page 19

surgence in the 1990s and fell off again. People keep coming back to ice cream; people keep coming back to what tastes good. Look at bacon becoming the rage; look at burger bars. You know people watch their fat grams and everything, but they like what’s good.”

“We see all these exotic flavors and you might get a scoop to try but you don’t want a quart of it.

People consider us a microbrew of ice cream, and I’m glad that other people are doing (exotic, artisan).

That’s what’s kept the business alive.”

“People are going to work out, watch their weight, but when they go out they say, ‘I want something really good and I deserve it’ and that’s why ice cream will always endure and be out there. We do so much in the foodservice business.

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“It’s a lot of fun, a fun industry.

Everybody loves ice cream, and no matter how broke you are, you can still afford the best ice cream, and no matter how old you are, you have a little ice cream and feel like a kid again.”

Homer’s Ice Cream ad appears on page 15.

8/6/14 11:07 AM

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Read us online: www.foodindustrynews.com

Food Industry News® September 2014

Numbers in the News

$12.21 - According to Technomic Inc. research, this is the average amount consumers across all demographics expect to pay for a meal away from home.

97% - Amount of chains with average entree prices under $20 that offer a chicken item somewhere on the menu. – Adapted from Technomic, Inc.

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New Flavors Reinvigorate Jam Among Millennials

Millennials are a boon for the jam and jelly market, as the products become a bigger part of preparing meals and the growing Asian and Hispanic populations drive innovations that include bold, unconventional flavors, according to Mike Post, vice president of sales for Trailblazer Foods. Popular jam and jelly ingredients include sriracha, chipotle, habanero, guava, passionfruit and mango, he said. – Adapted from FoodNavigator

sept 17-24.indd 20

Buzz driven by snacking innovations including cappuccino-flavored Lay’s potato chips helped boost PepsiCo’s organic revenue by 5% this year, Chairman and CEO Indra Nooyi said Wednesday.

PepsiCo’s Lay’s, Doritos and Cheetos brands all reported strong sales, and beverages saw 2% growth in organic sales due in part to price increases associated with The soup category product launches such as is in the midst of a Mountain Dew Baja Blast.

Soup Category Trends Spur Reinvention

remarkable turnaround and expected to grow by 6 percent by 2017, according to Euromonitor International, thanks in large part to soup makers embracing product innovation and reinvention. To compete, these manufacturers differentiated themselves on the shelf with novel packaging, enticing flavors and creative branding, thereby halting a half-decade sales slide.

– Bloomberg Business

Chocolate Chicken?

Los Angeles’ ChocoChicken is the latest restaurant on a mission to reinvent traditional dishes and make new mashups of flavors. ChocoChicken combines two unlikely ingredients -- chocolate and chicken -- into dishes such as chocolate-fried chicken and mashed potatoes with white chocolate.

– New York Times

– Source: Tetra Pak Inc.

8/5/14 2:05 PM

Food Industry News® September 2014

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Nuggets Whole foods is the eighth largest food and drugstore in the U.S. Krispy Kreme and the original glazed Norbest Sweetheart Turkey Roasts feature a single or donut celebrate double breast lobe still attached to the natural skin. They are offered in a natural style with no baste or salt added, their 77th birth- or deep-basted with natural turkey broth and delicate day this year. seasonings for a fantastic flavor. and micro-organism DoubleTree by Hilton has 370 hotels can be used to boost in 37 different coun- the vitamin levels in tries. It gives out ap- both carbonated bevproximately 60,000 erages and non-carchocolate chip cook- bonates such as cofies each day, adding fee and dairy drinks. up to more than 21 - Beveragedaily.com A yearly million cookies an- visit to the dentist is nually. A survey of essential to keeping 1,950 adults and your teeth healthy.

1,018 teens by the Unfortunately, many American Psychologi- Americans aren’t folcal Association found lowing this advice. In that teenagers report a poll of more than an average stress lev- 530,000 people conel of 5.8 on a 10-point ducted by Galluponly scale, while adults Healthways, rank their stress at an one-third of responaverage of 5.1. Camp- dents indicated they bell Soup is launch- had gone in for a dening 200 new products tal checkup during this year including its the past year. Burger first organic line of King’s newest CEO soup and new flavors is Daniel Schwartz. of V8 juice. They also He’s only 32 and well announced a chil- on his way to becomdren’s line of fresh ing a star in the fastbeverages, produce food industry. Herand salad dressings shey Co. accounted under the Bolthouse for nearly half of the Farms brand. - Advertis- $883.6 million spent ing Age Coca-Cola has on national TV ads filed a patent for a for candy and gum method of natural in the first half of fortification that cre- 2014, with the bulk ates fermented bev- of spending going toerages containing up ward Hershey’s and products. to 20 times the rec- Reese’s NBC and Fox were the ommended daily intake of vitamins like top networks for Hervitamin B12, vitamin shey’s TV ads, while K, folate and biotin. Reese’s focused its The company’s sci- spend on Comedy entists said a single Central, TLC and Disfermentation method covery. - Wall Street Journal

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IMPORTANCE OF Grease Trap Pumping CHEFS PROTECTING Odor Detection/Elimination THEIR SKIN Water Jetting While a professional kitchen can produce beautiful and delicious foods it can also wreak havoc on the skin of the skillful people that created that beautiful plate. Some of the many challenges a chef’s skin can encounter can range from becoming dull and tired from the long hours spent in the kitchen to developing acne from skin absorbing the cooking oils and grease.

Oftentimes, simply washing your face isn’t enough.

Visiting a skilled licensed esthetician to examine your face and determine its needs will get you back on track to reversing damage that’s been done while working in a kitchen. Extractions of blackheads, whiteheads and blemishes are key to helping keep skin clean and pores open so skin can breathe and begin to regenerate new healthy skin cells.

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And with chefs and restaurant owners gaining celebrity status, looking good is important too.”

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Food Industry News® September 2014

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Shut Up! Job Interuptions Worse It takes more than 25 minutes, on average, to resume a task after being interrupted.

People working in controlled laboratory conditions were capable of getting back up to speed on complex computer tasks within 15 seconds of being interrupted, but few people actually dive right back into a demanding task after an intrusion.

Employees who experienced frequent interruptions reported 9% higher rates of exhaustion—almost as big as the 12% increase in fatigue caused by oversize workloads, according to a survey of 252 working adults published recently in the International Journal of Stress Management. Interruptions also sparked a 4% increase in physical ailments such as migraines or backaches.

In some professions, breaks in concentration can result in serious consequences. Nurses at 24 Kaiser Permanente hospitals wear bright-colored sashes or vests to prevent interruptions while they are preparing medications for patients.

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Profile of U.S. Food and Beverage Companies

The 2014 McGladrey Manufacturing & Distribution Monitor survey identified the food and beverage sector’s latest emerging trends, as well as key opportunities and insights decision makers should know for future planning and growth.

■ Focus on growth and expansion. With the overall improvement of the economy, the food and beverage sector will continue to grow in sales, product offerings and employment.

Merger and acquisition activity will also increase.

■ Innovation is key for F&B businesses’ success, which include new product development, line extensions, new packaging and more.

■ Social media usage will continue to grow as a way to not only promote products, but to forge and maintain rich and enduring relationships with customers. Technology spending will increase to improve processes as well. In addition, businesses should be mindful of security and privacy issues and have a plan to address potential breaches before they happen.

■ Regulations and taxes will be a thorn in the side of F&B businesses, so companies should anticipate and proactively prepare for the compliance.

Approximately, 66 percent of F&B executives surveyed will expand their customer bases with new brand, sub-brand (separate, but complementary brands that tailor a product to a particular market sector or niche) or private label products in order to maintain or grow sales and margins. In addition, one-half of executives say new products and line extensions are important for their company’s sales growth. Innovation is key to new product development, with 62 percent surveyed saying they would create new products to address the hungry consumer market.

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Food Industry News® September 2014

Page 23

Midyear Commercial Real Estate Review

A key trend that is affecting the Commercial Real Estate (CRE) market is global cash seeking U.S. backed assets. Trophy properties are being competitively bid up with foreign capital specifically from China, Canada, and Australia.

Institutional investors, real estate investment trust (REIT), and private equity will favor the major markets.

Tertiary markets will offer smaller investors good value and fewer competitors as they are under the radar. Many markets are reporting a return to prior peaks.

The 2014 deal flow will likely average upward, but pricing more volatile. Expect to see strong transactional activity at the local level as investment boomers cash out.

Financing As commercial real estate cap rates for income producing properties continue to compress and on balance sheets, commercial mortgage backed security (CMBS) lenders remain committed to tight spreads and higher leverage. The current state of the market is the healthiest it has been in the past four years. Most importantly, commercial banks have aggressively returned to the market place, forcing agency and CMBS lenders to loosen underwriting guidelines to stay competitive. 2014 also saw a significant growth in the increasingly competitive bridge loan sector with most CMBS and agency

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lenders offering rates and terms not significantly wider than conventional pricing. Small balance and institutional buyers have readily accessible, aggressively priced short and long term capital that helps retain strong yields even during this recent appreciation in property prices. With the generally anticipated change to the central bank borrowing rate starting in 2015, the second half of 2014 should see substantial growth. In addition to the current environment, it’s an ideal time to acquire properties while leverage, interest rates, loan terms remain stable and very attractive.

Alternative Real Estate Plays Auctions for luxury homes are becoming an ever increasing avenue to facilitate a sale. Properties that have not moved through traditional marketing have benefited from auctions. Buyers are engaged and committed through the process and sellers know that they will have a set day

and price for the sale.

Manufactured Housing Communities (MHC) are offering investors some of the most attractive risk-adjusted cash yields available. MHC differentiates from apartment investments by two characteristics. MHC are residential subdivisions; though the owner owns the land and property infrastructure and typically only leases the land to homeowners. Another advantage for the owner is the high cost to a tenant for switching communities. An average MHC park tends to trade a 1-3 cap rate higher than comparable multi-family assets. The driving force behind MHC investments is the lack of zoning that will allow new parks to be developed and the ever increasing demand for quality affordable housing.

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Liguria Foods Launches Bravo Gusto Pepperoni Liguria Foods announces the release of a new premium pepperoni brand: Bravo Gusto. Bravo Gusto joins the Liguria family of high quality pepperoni, which includes Liguria Rosso, Rosso Spicy, the milder Gratifica, and the original flagship: Liguria.

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est ingredients sourced from long-time area farms. Liguria developed the new brand as its top-of-the-line offering, as Liguria Bravo Gusto’s distinctive flavor profile accentuates the smoky, spicy flavors associated with pepperoni. In fact, Liguria Bravo Gusto undergoes a natural smoking process that serves to initially stimulate the taste buds, ensuring pizza lovers that this is an authentic pepperoni.

Food Industry News® September 2014

Mustard Rules on Hot Dogs, But Ketchup Not Far Behind New National Hot Dog and Sausage Council (NHDSC) survey data reveals that mustard will be the goto topping. Although the Council’s rules of etiquette say “no ketchup on a hot dog after the age of 18,” Americans defied the rules, naming ketchup as their second choice – news that has raised the eyebrows of Council leaders.

According to a recent online survey conducted

by Harris Poll on behalf of the Council, nearly three quarters (71 percent) of Americans who eat hot dogs say they top their hot dogs with mustard, followed by ketchup (52 percent), onions (47 percent), chili (45 percent) and relish (41 percent).

While many hot dog connoisseurs consider ketchup a definite no-no, Americans seem to disagree.

When asked if ketchup is an acceptable hot dog topping, 79 percent of Americans said yes, with only 21 percent declaring it unacceptable. Most shocking of all was the fact that Midwesterners, where the ketchup-less Chicago dog reigns supreme, were most likely of any region to agree that ketchup is an acceptable topping (84 percent) and report that they put ketchup on their hot dogs (55 percent).

An infographic with more on the results is available at www.hot-dog.org.

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During down time, call on people who can’t come to the business; take the business to them. –JC

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Food Industry News® September 2014

Marketing and Sales Ideas That Get Us Into Trouble

By John Graham Marketing and sales efforts can build brands.

“I was fascinated by the idea of developing brand value through your ability to create an image and sell that image to the public,” said the late Frank M. Woods, founder of the famed Clos du Bois winery in California’s Sonoma County.

The range of opinion on marketing and sales is amazing — from doubtful to indispensable, from true believers to diehard skeptics. Why such opposing views? The problem surfaces when marketing and sales initiatives fail to meet expectations and that occurs simply because they’re based on ideas that don’t work. Here are examples: 1. Listening to the wrong people. Listening to others has merit, unless it’s taking advice from the wrong people. It happens all too frequently in business, particularly in marketing and sales.

Abandoning knowledge and judgment, those in marketing often bend to the ‘wishes’ of the president, sales manager or other “higher ups’, even though they know the results will be disastrous.

Then there are the salespeople, who constantly make it clear that their wishes should prevail because they’re on the front lines and know what’s needed.

More often than not, it’s uninformed opinions and quirky ideas that prevail, rather than solid research. And you can be sure that “Customers Come First” is the official company message.

2. Serving the wrong customer. “The next big thing is here,” the ads for the Samsung S5 smartphone proclaim. Then, The Motley Fool blog dashes the dream: “One of the big problems with the recent Samsung Galaxy S5 launch is that, from day 1, it was already being made obsolete by the rumors of the imminent launches of more premium variants.” It’s just one more notable example of sending the wrong message by attempting to sell the ‘sizzle’ instead of the ‘steak’ to attract buyers.

Compare this with Apples ads for its iPhone 5s, which has been out for nearly a year or two years if you include the iPhone 5: “You’re more powerful than you think…you have the power to create shape and share your life. It’s right here in your hand. Or bag. Or pocket. It’s your iPhone 5s.”

3. Distracted by ‘great ideas’ that go bust.

“The Shack,” was the name dreamed up for Radio Shack that would transform the company. And it did. It helped make it what it is today, an empty shell struggling to survive. Giving a new name to a supercilious attempt to revive a languishing brand without thought, effort and planning is a prescription for failure.

Then there’s JC Penny. Ron Johnson, built a success story with Apple’s retail stores and then landed at JC Penny, saying, “It will be a period

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of true innovation…” as he instantly replaced some 60-plus sales events and coupons with better known merchandise and ‘reasonable’ prices.

JC Penny bargain-hunting customers left in droves, sales dropping 25% in 12 months. A short time later the company dropped Johnson, replacing him with marketers who understood the JC Penny customers. It’s another example of how ego-driven marketing ends in tragedy.

4. Basing decisions on what makes us look good. Some argue that email marketing is passé and using it dates you. It’s also why David Carr caused a stir when he wrote in his New York Times blog, “Bloomberg, Fast Company, The New York Times, Politico and many other news organizations find that they can grab attention and readers in the inbox.” That’s right, by using email.

Email works because there’s just too much ‘stuff’ coming at us, so we gravitate to orderly messages that have value for us. More are finding it in the inbox.

French winemaker Katie Jones did, reports Dianna Dilworth in Email Marketing Daily. Her vineyard was vandalized, along with her vat of white wine and was on the verge of closing down.

Then, the UK-based online wine retailer Naked Wines launched an email campaign, urging its customers to help. And it did. It raised £ 200,000 in ‘forward’ wine sales in a couple of hours. The story also found its way to more emails that helped the vineyard stay in business. Then Naked Wines followed up with emails urging customers to rate the wine and then expanding the email marketing that included an email competition to win a trip to the vineyard. Before writing off what others may view as ‘old fashioned’, it’s a good idea to recognize what works best for customers.

5. Trying to put it over on customers. While businesses like to believe that their customers trust them, there’s no greater self-delusion. It’s so easy for customers to conclude that businesses don’t deserve their trust. For example: Restaurants that offer “specials” but tell customers,“We’ve just run out of the red snapper” Companies that change rewards programs to benefit themselves When a “Huge Sale” has hidden “exceptions” (often just about everything) in small print Email marketing campaigns that make it difficult or impossible to ‘unsubscribe’, or ignore ‘unsubscribe’ requests Since bad marketing and sales ideas far outnumber the good ones many times over, less than desirable results should be expected, something that will continue until more of us start asking, “Shouldn’t we think about that before we go forward?”

John Graham of GrahamComm is a marketing and sales strategistconsultant and business writer. He publishes a free monthly eBulletin, “No Nonsense Marketing & Sales.” Contact him at jgraham@ grahamcomm.com

Foie Gras Ice Cream?

Ice cream shops saw their sales dip 4% from 2008 through 2013, as health-conscious consumers switched to frozen yogurt, but now sales of the more indulgent sweet treat are on the rise again, according to IBISWorld. Single shops and small chains are seeing the biggest revival, with premium local ingredients and exotic flavors such as beet, goat cheese and foie gras. – Adapted from CNBC

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Food Industry News® September 2014

Indiana Grocers Fight For Cold Beer Sales

Indiana’s grocery and convenience store industries filed a federal appeal Tuesday after a U.S. district judge upheld a state law banning the sale of cold beer in retailers other than package stores. The industries have partnered with lobbying groups to end the Prohibition-era law and a liquor store “monopoly” that “limits consumer choice and hurts the growth of our state economy,” said Scot Imus, executive director of the Indiana Petroleum Marketers and Convenience Store Association. – Adapted from The Washington Post

Biotech Beverages

The global functional food and beverage market is estimated to grow 22.8% this year, driven in large part by bio-technology advances in fermented beverages. Dairy products, including fermented milks like kefir and ymer, account for 43% of the functional beverage market while other fermented beverages such as kombucha are also seeing success. – Adapted from

Chick-fil-A Poised for Big Growth

Chick-fil-A won’t beat quickservice leader McDonald’s in total sales during the next 10 years, but it’s in a good position to see bigger growth, according to a forecast from Janney Montgomery Scott analyst Mark Kalinowski.

Chick-fil-A now has 26.3% of the limited-service chicken market, compared to 21.9% for KFC, and it stands to gain between $6.3 billion and $9 billion in annual sales by 2023. – Adapted from

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Sodium Reduction Making Progress

Taste tests at four major restaurant chains of dishes made with reduced amounts of high-sodium ingredients revealed that customers liked the lowersalt dishes as much as or more than the original 82% of the time, said Healthy Dining’s Anita Jones-Mueller. Restaurants are cutting sodium by using more fresh and low-sodium ingredients, and suppliers are “making strides in reducing sodium,” Jones-Mueller said.

– Adapted from SmartBlog on Food & Beverage

International 700 New Restaurants to Open in China

Yum Brands said sales at its outlets in China grew by 21 percent in the second quarter along with a 15 burgerbusiness.com percent growth in same-store sales. Restaurant margins increased by 6.2 percentage points to 16.8 percent and operating profit by 188 percent. The com“Your work is going to fill a pany said it opened 104 new restaurants in China so large part of your life, and far this year.

“We are especially pleased with the initial sucthe only way to be truly satisfied is to do what you cess of our KFC Menu Revamp and excited about our believe is great work. And plans for the rest of the year. Overall, we remain on the only way to do great track to open at least 700 new restaurants in China work is to love what you as we further capitalize on the world’s largest and fastest growing consuming market,” Yum said in a do.” —Steve Jobs statement. – chinadaily.com.cn

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Food Industry News® September 2014

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All About Olympia Gyros Olympia, site of the first Olympic games in 776 and home to the Temple of Zeus is counted among the many Greek treasures. Today in America, Chicagobased Olympia Foods is recognized as a leader among a handful of Gyro giants and is carving out a legacy of its own. Built with old world tradition and family pride, Olympia has attained its status by devoting itself to the success of its customers throughout the foodservice industry.

Founded in 1972 by brothers Andre and Kostas Papantoniou, the same family recipes perfected at their Sheridan Road restaurant have become the cornerstone of Olympia’s growth.

By recognizing and committing itself to a widely underserved market, Olympia has helped bring the Gyro to millions of people seeking a tasty alternative to a hot dog or burger. In the process, it has helped many ethnic restaurants and other foodservice outlets expand their customer base with a unique sandwich concept now gaining popularity on a national level. And although the Gyro is at the core of the Greek -American food experience, by listening to and understanding their customers’ needs, Olympia has developed a line of over one-hundred food options to choose from.

With perennial favorites like Spanakopita and

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others all prepared with the highest of quality standards behind them, Olympia offers foods to both attract new customers and keep familiar faces coming back. For people who follow certain dietary laws or those looking to be more health conscious, Olympia’s new Stack’s, chicken gyros and all beef Halal gyros are just a few examples of how Olympia responds to customer demand. Whether it’s pre- sliced or pre-cooked gyros, cone shaped or loaves, Olympia works with customers to develop a product that not only fits every menu and budget, but one that exceeds customer expectations. Lavash wraps, whole wheat Pita, fresh Feta cheese, and Baklava add to the extensive list of genuine Greek food products they supply to our clients. And of course, don’t forget the Tzatziki sauce! Chock full of fresh cucumbers and garlic, no Gyro should be without it.

But it’s not just about what they do, it’s also about how they do it. With food safety and sanitation as top priorities, you can be confident when serving an Olympia product that every customers’ health and well- being is never overlooked. Olympia Foods is a USDA facility and has comprehensive Quality Assurance and HACCP programs implemented to ensure product quality and food safety.

With the development of a distribution network serving schools, restaurants and institutions across the United States and Canada, Olympia stands ready to deliver the same top quality products and service it has built its reputation on for nearly forty years.

New Pancetta and Spinach Ravioli Chicago-based Pasta Fresh recently introduced a new pancetta and spinach ravioli. According to owner and pasta maker Tony Bartucci, “We place premium ricotta cheese, imported pancetta and other Italian cheeses delicately into fresh handmade ravioli for a rich delicious pasta that tastes like it was just made in your kitchen.” Pasta Fresh is renowned in Chicago for its fresh pastas which are made to order. The company is celebrating its 25th anniversary of providing fresh pasta to local restaurants hotels chefs and country clubs. The firm also operates a retail pasta shop located 3418 N. Harlem Avenue is Chicago. You can find their number in our buyers guide under Pasta - Fresh.

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Food Industry News® September 2014

TRAVEL with Valerie Miller FOURTH ANNUAL CARIBBEAN FOOD & WINE FESTIVAL- November 6-8, 2014 DESTINATION: TURKS AND CAICOS Getting There: Flights out of Chicago O’Hare on American Airlines connecting in Miami and US Airways connecting in Charlotte. Flights out of Chicago Midway on Delta Airlines connecting in Atlanta.

Grace Bay Resorts, in partnership with the Turks and Caicos Tourist Board and The Wine Cellar, announced the official schedule for the Fourth Annual Caribbean Food & Wine Festival. The weekend- long festival brings together international chefs and winemakers who partner with local chefs to create a truly memorable, and always-sold-out, event focused on the local food and flavors of the island.

The event takes place from November 6 through November 8, 2014, and welcomes all-star chefs from around the world including Leah Cohen “Top Chef ” of New York’s Pig & Khao, David Lefevre of Manhattan Beach Post in California and Hans-Peter Haider of Hotel2 in Austria. Renowned vintners include the Benzinger Family Winery, Cuvaison Estate, Weingut Salzl Seewinkelhof and Duck Pond Cellars & Dessert Wind Winery. For tickets and more info visit www. caribbeanfoodandwinefestival.com The not-for-profit event will raise funds for The Development of Youth Affairs and the islands “Little Chefs” mentor program that supports and encourages young local chefs to pursue career in hospitality, a vital industry of Turks and Caicos.

Grace Bay Resorts is a boutique developer and operator of high end luxury resorts and branded residences founded from its flagship property Grace Bay Club which opened in 1993. The brand has grown with an ownership stake in the management of West Bay Club and The Residences, a micro resort with exclusive luxury beachfront villas all in Turks and Caicos.

The 40 islands of the Turks and Caicos of which eight are inhabited are renowned for their award –winning beaches, diving and array of world-class resorts.

The islands feature a variety of spa and body treatment services and are home to the world’s only conch farm. For more info visit www.turkksandcaiostourism.com.

8/6/14 10:51 AM

Food Industry News® September 2014

flies and Where they come from While there are many types of flies that can be found in commercial kitchens and it may take an expert entomologist to sort them all out, some basic fundamentals can be gained by observation. The size of a fly can be used to determine where to look for the source and, in some situations, how to prevent them. As a general rule, most small flies— those 1/8” or smaller—commonly called gnats, often originate inside. Larger flies originate outdoors and migrate in.

Large flies consist of the house fly, blow flies and cluster flies.

Because large flies originate outdoors, closing doors, screening openings, and using Insect Light Traps (ILTs) can be effective.

Large flies can originate indoors if sanitation is very poor or there is a dead animal inside. Small flies consist of small fruit flies, fungus gnats and drain flies.

Since small flies often originate indoors, search for the breeding source. Look in drains, mop storage and wet/dry vacuums, under equipment and in any other wet areas. Fans can often be used to keep these small flies from landing on food or hovering in sensitive areas. ILTs will capture many of these flies, but because more flies are constantly being produced, they may not eliminate the flies.

There is one common crossover fly, the lesser house fly. This is the fly, 1/4”–3/8” long, that hovers in doorways, over food prep areas or in the middle of rooms. Lesser House Flies breed outdoors in garbage or animal excrement, as well as indoors near sewage or decomposing materials.

Proper identification is the key to effective control. Even a small amount of information can be extremely helpful in solving fly problems.

sept 25-32.indd 29

Page 29

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Read us online: www.foodindustrynews.com

Food Industry News® September 2014

Do Smartphones Ruin Dining Out? A viral Craigslist post tells the tale of a restaurant reviewing 10 year old security tape to discover that smartphone users slow down service from 1 hour in 2004 to 1:55 in 2014. Or so it alleges. This new urban legend was debunked, partially, when slate.com writer Alison Griswold looked deeper and found that the real added time today is about 10 minutes to the typical dining experience. The original post was, no surprise, anonymous.

The overall real use of smartphones allows customers to pay for, describe, or carry forward the experience. Online coupons get displayed; photos of a well-delivered dinner are common, requests for wifi help need to be addressed, and customers now show waitstaff what they’d like to try based on what they’ve seen posted. It’s all part of the new normal.

Are there abusers? Sure, but personal communication devices and social media are the Pandora’s box, and once it was opened, those demons are not likely to ever be stuffed back in. You can disable wifi, but that’s an archaic move and not a realistic solution.

Phone users are a blameworthy bunch, but also can be an extension of your operation if you treat them right. That’s why more staff take the occasional group picture and bend with the times: A good review is a revenue-generator. –Mark Braun, Associate Publisher CRITICAL PATH OF SERVICE OUTLINE

Full-Service Traditional Dinner Service 1: Host/hostess greets guests.

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McDonald’s Tests $9.99 Dinner Deal

McDonald’s Dinner Box promotion offers two One of the Great American Big Macs, two regular cheeseburgers, 10-piece Equipment Companies Who Chicken McNuggets, and four small fries for Are Eager to Serve You $9.99.

Ordering the dinner box is $8 cheaper than SHISH KABOBS/TORTILLA STEAMERS purchasing the items individually. You can add drinks for just $1 each. McDonald’s also has two other boxes circulating around the US. One is the Ole Box, now over, which was a World Cup promotion that features two Big Macs, a 20-piece Chicken McNuggets, two medium fries, and four medium drinks for $14.99. The other, the Mickey D’s Value Pack, contains four McChicken sandwiches, four cheeseburgers, a 20-piece McNuggets, and four medium drinks for $14.99.

A McDonald’s spokesman said 6,500 US stores are offering some variation of bundle boxes.

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sept 25-32.indd 30

USE OUR DIRECTORY to find businesses and services.

See pages 41-43

2: Server greets guest.

3: Server presents menu and describes specials.

4: Server takes beverage orders.

5: Bus person pours water.

6: Server serves beverage orders.

7: Server takes menu and wine orders.

8: Bus person serves hot breads.

9: Server serves first course.

10: Bus person buses first course item.

1 1: Server serves second course.

12: Server serves wine.

13: Bus person replenishes water.

14: Server serves wine.

15: Bus person buses main course.

16: Server presents dessert menu/takes dessert order.

17: Server serves coffee.

18: Server serves dessert course.

19: Server replenishes coffee/takes after dinner drink order.

20: Bus person buses dessert courses.

21: Server serves after dinner drink.

22: Server presents check.

23: Server picks up check. (TQS point) 24: Server closes with guest.

25: Host/hostess closes with guest.

8/6/14 10:51 AM

Food Industry News® September 2014

–Andrew S. Kyres, Vice President, Business Development

CRITICAL PATH OF SERVICE OUTLINE

Ruth’s Chris Full-Service Traditional Dinner Service

1: Hostess/host greets and seats guests.

2: Server greets guests and presents menu.

3: Server describes specials.

4: Server takes beverage order.

5: Bus person serves water.

6: Bus person serves hot breads.

7: Server serves beverage order.

8: Server takes menu order.

9: Server takes wine order.

10: Runner serves first course.

11: Runner buses first course items.

12: Runner serves second course. Provide pepper service.

13: Runner buses second course.

14: Bus person replenishes water.

15: Bus person replaces eating utensils.

16: Server serves wine.

17: Server serves main course. Provide pepper service.

18: Server replenishes wine.

19: Bus person buses main course.

20: Bus person replaces eating utensils.

21: Server presents dessert menu and takes dessert order 22: Server serves coffee.

23: Server serves dessert course.

24: Server replenishes coffee and takes after dinner drink order.

25: Bus person buses dessert course.

26: Server serves after dinner drink.

27: Server presents check.

28: Server picks up check.

29: Server closes with guests. Offer long stem rose.

30: Hostess/host closes with guests.

sept 25-32.indd 31

1: Communicate with honesty and respect.

2: Have fun & think full. 50% air + 50% water = 100% full.

3: Inspire & be inspired.

4: Be humble, be grateful.

5: Build community and meaningful relationships.

6: Keep your heart + mind open and aligned. Keep growing and learning.

7: Be like Macgyver & Bruce Lee. Do more with less, be creative and adventurous, and fluid like water.

8: Create change in the world more than you ever thought possible.

9: Determine what makes your operation unique and distinct.

Palazzolo’s Fall Flavors It’s the heart of summer and Palazzolo’s Artisan Dairy is looking forward to fall. Being nestled in West Michigan’s farmland, Pete Palazzolo is able to have a direct relationship with many farmers. “Going to be a Great Apple Season this year” One of the best farms in the area is Crane’s Orchards and they grow Honeycrisp Apples the size of a Grapefruit.

The Honeycrisp is a red apple that is tart and sweet. Palazzolo has made a new Honeycrisp Apple Gelato, Sorbetto, and Frozen Yogurt. “The taste is like crunching into a fresh orchard picked apple” “Your taste buds explode with flavor” Pete Palazzolo also explains how this particular apple is perfect for his frozen desserts because it levels out the sugar needed in the recipes. “The sweetened creamy dairy mixed with the tart apple gives the flavor a front, middle and back side to the flavor notes. I truly love it.”

AUGUST 2014

Acquire new sales ideas from colleagues in other industries by attending one of their sales or staff meetings. Many of us attend sales training where we interact with people from our own company or our own industry. Try something different: Ask customers or prospects you know well if you may attend one of their future sales/ staff meetings, just as an observer. You’d be surprised how important it makes your customers feel when you want to take the time to be present at their meetings.

In most cases, they will introduce you to the group and allow you to speak a few minutes. Use this time to announce a new promotion or do a 60-second advertisement. It’s a great way to promote a message to a group of people, solidify a current relationship, or establish a new one.

Second, you are afforded the opportunity to acquire new sales ideas, tactics, and alternative methods for conducting your own sales meetings. Take some treats, so you may interact with the attendees before and after the meeting.

Build Core Values from The Inside Out

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Gain Sales Ideas From A Meeting Outside of Your Own

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The Impact of a $10.10 Minimum Wage on Jobs and Taxpayer Costs in Illinois In an economic analysis by Dr. David Macpherson of Trinity University, he uses Census Bureau data to estimate the impact on Illinois’ labor market and budget from raising the minimum wage to $10.10 an hour. He also provides separate results for the city of Chicago at $10.10 and $15.

Dr. Macpherson’s employment estimates follow the methodology used by the nonpartisan Congressional Budget Office in its report earlier this year estimating the impact of a $10.10 minimum wage nationwide, which in turn relied on 60 different empirical studies to formulate its estimates.

Statewide, he finds that over 16,000 jobs would be lost at the $10.10 wage level—with 9,200 of those jobs being held by wom-

en. In Chicago proper, approximately 2,000 jobs would be lost from a $10.10 minimum wage and over 20,000 jobs would be lost from a $15 minimum wage.

The cost to taxpayers would also be significant: There are approximately 48,000 state and local employees whose wages would be affected by the $10.10 increase in Illinois, for a combined cost to taxpayers of over $79 million annually. Raising wages is an admirable goal, notes Dr. Macpherson, but the evidence suggests that accomplishing this goal with a blunt wage mandate could do more harm than good.

The study was released in July, 2014 by the Illinois Restaurant Association and the Illinois Hotel and Lodging Association.

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AUGUST 2014

The Meaning of LYFE: Multiple Menus Evanston’s LYFE Kitchen, 1603 Orrinigton Ave., may have had customers doing a double, and triple take. Is LYFE Kitchen a vegan eatery? Is it a gluten-free establishment? Does it offer food for all preferences and is it family-friendly? All of the above. LYFE Kitchen offers multiple menus for a wide variety of palettes and pleasures. With two locations –the other at 413 N Clark in Chicago– they offer clean, upscale dining in an allergen-free environment. They are careful to point out that due to the handcrafted nature of their menu, the exclusion of glutens, nuts or other allergens may not be absolute, but with a stellar selection of tastes and temptations from flatbreads to burgers to soups, salads and salmon, there is a guaranteed favorite-in-themaking for everyone.

Plans for a third location in Streeterville are under way as well as more locations planned throughout the Chicago area.

We’ll Design Your Ad in Food Industry News

Above: The spectacular Chicago skyline is the perfect setting for a cruise on Lake Michigan. The Mystic Blue is just one of the venues we mention in Around Chicago: Entertainment Cruises on page 4.

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Thriving Cities Have One Thing In Common - Food

Some 82% of of residents in six major U.S. cities cite restaurants as one of the top things they appreciate about their own cities, and a majority say food is a key attraction in the cities they love to visit, according to a study from Sasaki Associates. Eateries often come first in urban and waterfront redevelopments, and parts of a city sometimes become popular only after they have attracted several new restaurants.

– Adapted from CityLab

8/6/14 10:52 AM

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Food Industry News® September 2014

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sept 25-32.indd 32

9 Principles of a Winning Business Plan 1. Make it easy to read. The intro statement should summarize your operation to capture the reader. Prepare a glossary if you use technical terms. And, write short sentences, while making your points.

2. Your approach should be market driven, not product driven. Your investors want to know how your product or service will be received in the marketplace. Show them the research how the customer will benefit by a purchase.

3. Qualify your competition. Show cost or time savings and revenue expected. Indicate your sales projections and how you plan to exploit the competition.

4. Present your distribution plan. Show how the company will sell and distribute the product or service. How do you plan to get it into hands of the customer?

5. Exploit your company’s uniqueness. How will your company get the competitive edge? Look at patent, copyrights, etc.

6. What is your management strength? Show proof that you have hired the best professional who can cover all bases of management. What will be their incentives?

7. Provide attractive sales projections. Where will your company be in five years? Forecast sales numbers and use expert opinions if you can.

8. Zero in on funding sources. Design a plan that will fit all financing sources. What does a banker want to know: stability, security and cash flow, A venture capitalist is looking at high leverage for good returns.

9. Close the plan with a blockbuster ending. Show actual return rates and your cash flow covers their interest.

After you write the plan, or have a professional write it for you, ask feedback from your friends in the business, etc. Make your revisions were they can add to its clarity and accuracy.

Remember a business plan can fail, even if it make sense to you and friends. Check every detail and visit several firms like you want to develop. –Jerry Cole

Cadwell’s Grille Sporting A Trendy New Menu Cadwell’s Grille nestled inside the award winning Embassy Suites, a block south of Lake Cook Road in Deerfield, is a tastefully remodeled, modern, trending eatery with extensive libations that meets the needs of young crowds, business professionals and families alike.Cadwell’s Grille is a dining destination that is unique, focusing on a modern and fun ambiance withexcellent service and great food.

“Becoming a popular eatery for our hotel guests as well as our locals is what we are striving for,” said Dear Wungwattana, Restaurant Manager. “We are a hidden gem, we offer a downtown experience featuring grass fed burgers, barbecue ribs and short ribs, rotisserie chicken, grilled steaks and now Chicken and Waffles. We have turned traditional comfort dishes using the same flavors into a contemporary inspired one.

“Our current loyal customers return because of our hospitality, welcoming ambiance, gracious engaging and fun service.” Executive Chef, Moises Ibarra, with an excellent resume that includes Carlos’, The Four Seasons, DelRio and Tramonto’s.

Ibarra’s culinary philosophy and passion reflects the growing trend toward a healthier and down to earth lifestyle; allowing the natural flavors of food to express themselves.

8/6/14 10:52 AM

Food Industry News® September 2014

National News For Kraft Foods Group to continue to grow, it must tailor product lines to meet the needs of different types of retailers, according to Chief Financial Officer Teri List-Stoll, who joined the company about a year after Kraft and Mondelez International split into two companies. - Chicago TriPanda Express bune opened a new eatery in a Pasadena, California strip mall, which doubles as a test kitchen for new menu items such as scallion pancake burrito wraps. The chain, known for its quickservice food court outlets, has added a fast-casual assembly line and a bubble tea bar to the new footprint in an ongoing effort to stay relevant with customers and increase traffic. - Fast Restaurant Company Online rents, which had eased significantly during the Great Recession, have been rising in the past year and a half, and are beginning to put pressure on the industry’s bottom line. - nrn. com Colombian coffee brand Juan Valdez will open its first franchise cafe in Miami, with plans to open four more this year in a push to compete with giant Starbucks.

- Bloomberg Businessweek El Pollo Loco, which specializes in Mexican-style grilled chicken, began its own IPO trading

sept 33-40.indd 33

Page 33

Eli’s Celebrates National Cheesecake Day

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on the stock market last month. - money.cnn.com KeHE Distributors, LLC announced it has agreed to acquire Nature’s Best – a California-based distributor of health and natural food products. - Pioneer Press On The Border Mexican Grill & Cantina— which was recently acquired by Border Holdings, LLC—recently announced the appointment of Ward Whitworth as President of On The Border.

- PR Newswire Encore Restaurants LLC, a subsidiary of Dallas-based Encore Enterprises Inc., has announced the purchase of eight existing Five Guys Burgers and Fries restaurants across Central California and plans on developing 45 more locations in the state over the next four years. - Technomic, Inc. McDonald’s is giving itself 18 months to rebrand itself and offer new menu items.

“We want to create a dining experience “customers will feel good about,” said Don Thompson, McDonald’s chief executive. - Bloomberg Businessweek

Eli’s Cheesecake Company recently celebrated National Cheesecake Day with a weeklong celebration of events that included a farmers market at their plant located 6701 W. Forest Preserve Dr. in Chicago, an Artisan Vendor Fair, a classic car show, free samples of cheesecake around Chicago and a social media breakfast for bloggers. Eli’s first venture in the restaurant business began in 1940 with the popular coffee shop Eli’s Ogden Huddle, later followed by Eli’s Stage Delicatessen—a celebrity hangout for soon-to-be famous performers like Woody Allen and Barbara Streisand. The who’s who of Chicago and the world followed Eli to Eli’s the Place for Steak which opened in 1966, where he decided to make cheesecake his signature dessert.

8/6/14 11:02 AM

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Read us online: www.foodindustrynews.com

Jimmy John’s Gourmet Sandwiches To Donate $1 Million To Folds Of Honor Foundation

Retailer’s Checklist Endcaps n Have you measured the impact of endcaps featuring a single dominant product? n If your endcaps are multi-item, are they related products and clearly signed? n Do you regularly review the merchandise and signing plans for your power aisle?

Stack Displays n Do you make use of stack displays? n Do you cross-merchandise with stack displays? n How are your stack displays signed?

Entrance Visibility n What kind of merchandising do you use at the entrance of your store? n What kind of signs do you use at the entrance? Dump Bins n Do you use dump bins on a regular, planned basis? n How are your dump bins signed? n Do you have a plan or process to use dump bins for cross-merchandising opportunities in your store?

Staff n Do your salespeople know your merchandise as well as you do? Better? n Do your employees know your important store policies and various services?

–Sonja Larsen

Check Your Schedules Convert these items into dollar savings. Some costs are hard, some are soft. If the total is significant for your business, consider improving your work schedule now instead of waiting for a crisis, when you will have less flexibility and time to consider your best choices: n Poor communication between and integration of day workers and shift workers n Skill imbalance n Low training efficiency n Lack of a shift work team concept n Difficulty matching changing workload n Low employee morale n Constant bidding out of shift work n Reduced alertness, health, and safety n Management/ labor strife n Excessive start-ups and shutdowns

sept 33-40.indd 34

Food Industry News® September 2014

Alpana Singh’s New Restaurant Chicago.eater.com revealed that construction is underway inside Alpana Singh’s upcoming restaurant on Michigan Avenue, and the Boarding House owner and her partners John Ward and Matt Fisher have decided on a name and concept for their project across from the Art Institute. Singh has named it Seven Lions and says that it will be an “American clubhouse,” featuring “comfortable and approachable” updated American cuisine with a predominantly American wine list.

“It will be tailored to the neighborhood needs,” Singh says, meaning she hopes it will appeal to tourists, businesspeople, and the rest of the high traffic in the area. She is wary of predicting an exact opening timeframe but the former Check, Please! host hopes to open her second restaurant late this year or early next.

The layout is evenly split into a large center bar and a separate dining room, with a sidewalk patio outside and a private event space downstairs. Exact capacity and seating numbers are still in the works inside the landmarked space.

Jimmy John’s Gourmet Sandwiches is thrilled to announce today that it’s championing the great American charity Folds of Honor Foundation. Jimmy John’s will make a donation of $1 million to benefit families of America’s fallen and disabled military service men and women on September 13, 2014 at the Jimmy John’s Freaky Fast 300 powered by Coca-Cola at Chicagoland Speedway.

“Through the stars aligning and a gentleman’s handshake, we are honored to support Folds of Honor,” said Jimmy John Liautaud, CEO and founder of Jimmy John’s. “Jimmy John’s is proud to be an American company and is privileged to aid families of veterans through this American charity.”

“We are pleased to be aligned with such a great organization like Jimmy John’s that recognizes the importance of supporting the one percent who protect our freedoms every single day,” said Major Dan Rooney, founder of Folds of Honor. “Jimmy John’s and its customers will be providing much needed educational assistance to the families of our heroes. What a great American company.”

Earlier this year, Jimmy John’s Gourmet Sandwiches was announced as the Chicagoland Speedway title sponsor of its NASCAR Nationwide Series Race on Saturday, September 13. While hosting the Freaky Fast 300 race day, Jimmy John’s will also celebrate the day with the official check presentation to Folds of Honor. Jimmy John’s sponsored NASCAR driver, Kevin Harvick, will be driving his Freaky Fast #5 Jimmy John’s Chevrolet proudly co-branded with Folds of Honor Foundation.

Eat Fresh: Quick and Easy Meals

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Wednesday, Sept. 10, 1963: Alabama National guard escort 20 African American students to enter public school.

8/6/14 11:02 AM

Food Industry News® September 2014

Page 35

AROUND CHICAGO With Valerie Miller CHICAGO WHITE SOX

U. S. Cellular Field is home to the Chicago White Sox of Major League Baseball’s American League. The stadium is situated west of the Dan Ryan Expressway. If you take public transportation, you can take the Red Line train to Sox 35th and the Green Line train to 35th Bronzeville IIT exit.

Going to a ball game is always a lot of fun; being right there watching the game and shouting with the crowd. Seeing all the fans decked out in their Sox attire and trying all the different ballpark food there is to offer. It is so much more than just hot dogs, peanuts and popcorn.

As you walk to your seats, the smell of sausages cooking with grilled onions tantalizes your taste buds. Concession stands include pizza, burgers, chicken sandwiches, veggie burgers, turkey burgers and funnel cakes. You can find nachos served in a batting helmet, burritos, cookies, ice cream, sundae helmets and cotton candy.

Clubs and Suites Diamond Suites – Unprecedented service and surroundings. Levy Restaurants, provides the exclusive food and beverage service to the Diamond Suites Home Plate Club – Private and luxurious area located on the 200 level of the ballpark, directly behind home plate and accessible by private elevator. This all inclusive premium seating area features a first class buffet catered by Levy Restaurants, open bar, in-seat walk service and access to a private lounge.

Stadium Club – A fine dining restaurant located in the park. It is accessible only to members and their guests with the appropriate coupon during game day.

Terrace suites – Large suites located in the left-field corner available for groups from 50-400 people on an individual game basis with catering proved by Levy Restaurants.

XFinity Zone Bar & Carvery – Full service bar, specialty deli sandwiches including the Ultimate Turkey Club and Supreme Corned Beef.

Souvenirs /Shopping Chicago Sports Depot located outside the Park at Gate 5 , Red Jacket – Section 142, The Dugout Shop presented by Nike –Section 123 and The “47” Brand Centerfield Shop – Level 100.

U.S Cellular Field is located at 333 W. 35th St. in Chicago, Illinois.

The park’s capacity is 40,615. Southpaw is the official Mascot of the Chicago White Sox since 2004. Don’t miss SOXFEST coming in 2015 to the Hilton Chicago, 720 S. Michigan, Chicago, IL, January 23-25, 2015. For more info log on to chicago.whitesox.mlb.com

sept 33-40.indd 35

What’s Most Important to Foodservice?

The six primary elements that affect the operation of a foodservice business are: 1. Location 2. Theme/concept 3. Quality of food 4. Quality of service 5. Pricing 6. Service style When the attention of owners and managers is focused on any issue other than the customer, business efforts will not be as successful as they could be. If you were to ask most foodservice owners and operators to list the most important element to their success, many would say location, others food quality, some atmosphere, but only a few would put the customer at the top of the list.

When you focus on the customer as top priority, it gets easy to prioritize the other elements of any foodservice business.

Business Fraud: Who Steals The Most & How

Fraud is a problem for many organizations.

How big a problem? The Association of Certified Fraud Examiners estimates that organizations around the world lose 5 percent of their revenues every year because of fraud committed internally, with a median loss of $145,000. The ACFE’s study of 1,483 cases of fraud around the world found that 24 percent of fraud losses cost $1 million or more.

Fraud isn’t a single incident, the ACFE’s report notes; the study also found that fraudulent activity goes on for a median period of 18 months before being detected, usually by a tip from inside the organization. High-level employees steal the most: For owners and top executives, the median amount filched is about $500,000, with managers stealing a median of $130,000 and other employees getting away with $75,000.

At the end of the day, the goals are simple: safety and security. — Jodi Rell

8/6/14 11:02 AM

Page 36

Read us online: www.foodindustrynews.com

NEW! Kikkoman Orange Sauce

Introducing Kikkoman Orange Sauce.

Made with naturally brewed Kikkoman Soy Sauce, orange juice concentrate and select seasonings, it takes the guesswork out of making perfect Orange Chicken, and it’s available in regular and preservative free.

For Free Samples, Recipe & Menu Ideas, Call Today.

(630) 954-1244 MW@Kikkoman.com

Versatile: Use as a sauce, glaze, condiment or ingredient in sauces.

Ready to use: Delicious right from the bottle; saves labor, mixing, measuring and cleanup.

Kikkoman quality: Backed by the reliability and reputation of the world’s leading supplier of Asian sauces and seasonings.

Umami-rich: Enhances the flavor and depth of other ingredients.

Made in the USA, under the strict quality control of GMP/HACCP programs, so you can count on safety and reliability with every order.

No MSG added.

No high fructose corn syrup.

Offering Over 175 Vegetarian Friendly Items!

“If you want a reliable tip, drive into a town, go to the nearest appliance store and seek out the dishwasher repair man. He spends a lot of time in restaurant kitchens and usually has strong opinions about them.” – Bryan Miller “The other night I ate at a real nice family restaurant. Every table had an argument going.”

– George Carlin

ILLINOIS RESTAURANT ASSOCIATION CERTIFICATION CLASSES

SANITATION 1-Day Class Times Weekdays 8:30 a.m.-5:30 p.m., check-in 8:15 a.m. ____________ Saturdays 8:00 a.m.-5:00 p.m., check-in 7:45 a.m.

2-Day Class Times Day 18:30 a.m.-3:30 p.m., ______________________ Day 28:30 a.m.-11:30 a.m., check-in both days 8:15 a.m.

September Monday (Spanish) ____________________________ 8 Tuesday ____________________________________ 9 Tuesday ___________________________________ 16 Tuesday ___________________________________ 30 Wednesday ________________________________ 24 Saturday___________________________________ 13

sept 33-40.indd 36

FOOD HANDLER Class Times 9:00 a.m.-12:00 p.m., check-in 8:45 a.m.

September English _ Tuesday ___________________________ 23 Spanish Monday ___________________________ 15 ALCOHOL AWARENESS (B.A.S.S.E.T) _______________ Class Times 9:00 a.m.-2:00 p.m., check-in 8:45 a.m.

July __________ _____________________________ Tuesday ___________________________________ 22 September Thursday __________________________________ 11 SUMMER FESTIVAL SANITATION Class times 9:00 am-12:00 p.m., check-in 8:45 a.m.

To register, or to receive more information on membership benefits,’see their ad on page 27

Food Industry News® September 2014

The Chicago Culinary Museum and Chefs Hall of Fame

Save The Date!

Thursday, October 16, 2014 Chefs Hall of Fame Dinner The 2014 Honorees Chef Stephanie Izard: Chef of the Year Chef Gale Gand: Pastry Chef of the Year Chef Michael Kornick: Legendary Chef Phil Stefani: Industry Leader Larry Levy: Industry Legend Castle Chicago

632 N. Dearborn, Chicago5:00—9:30pm

Pre-Sale Price: $99 thru Aug 31st General Ticket Price: $125 • At Door: $149 Buy Tickets at: http://www.brownpapertickets.org/event/616718 For more information contact: Carmella Anello ~ 630-290-7008 ~ canello@sbcglobal.net To donate items for silent auction contact: Ed Princell 773-459-2097 ~ edprincell@aol.com Sponsorship Packages: $2,500 to $7,500 Ad Prices: $175 to $500 n Complimentary Cocktail Bar n Wandering feast prepared by local restaurants and past chef inductees n Silent Auction n Entertainment n $8.00 Valet Parking Available

Great Networking Event!

Tickets are non-refundable / Space is Limited

www.thechicagoculinarymuseum.org Self-Reflection Checklist n Is this short term high really worth it in the long run? n What difference would it make to me and those around me if I were more mindful of overall happiness in the present? n If you didn’t know your age, your gender, your race or religion, what would you imagine yourself to be at your best? n What are the non-negotiables in your life that are absolute before you die? If you aren’t doing them, why? n If you make an overhaul of your life beginning today, how different will your life look in 5 years? n What dreams of yours are still alive? n What do you love doing? n Who are you most grateful for in your life? Did you tell them? n If all heroes rise through adversity, what bad in your life can you or have you used to make profound change?

8/6/14 11:02 AM

Food Industry News® September 2014

Shmoozefest Wrap-Up

The stars (our readers and advertisers) came out on Thursday August 7th, when they arrived to network at our Shmoozefest. There were many happy attendees when we distributed over 35 free raffle items to the attendees. Many thanks to our event sponsors which included Chef’s Quality Meats, Chicago Messenger Service, CSI-Coker Service, Inc ., DCI HotShot Delivery Systems, Devanco Foods, DLT Sales, Inc., Farmer Brothers Coffee, Illinois Truck Center, Instantwhip Chicago, Keyth Technologies, Lee’s Foodservice Equipment Parts, Repair and Chemical Solutions, Mechanical 24, Inc., Olympia Food Industries, Olympia maintenance, Quill.com, The Coffeecake Connection Company, The Flangel Group, The Horton Group, Van Gogh Imports and Zepole Restaurant Supply Company.

sept 33-40.indd 37

Page 37 Many thanks for the generous support of our prize sponsors too, which included: alGelato Chicago, Alpha Baking Company, Aurelio’s Family Pizzeria, Bacardi U.S.A., Inc., Big Shoulders Coffee Company, Buedel Food Products, Inc., Caputo’s Produce, Chicago Coffee and Teas, Christ Panos Foods Corporation, Connie’s Pizza, Design Temperature, Devanco Foods, Dewdrop Tea, Dianne’s Fine Desserts, E. Formella & Sons, Inc., Embassy Suites Chicago-North Shore, Food Industry News, Fortune Fish Company, Freshcoast Distributors, Groupon, Jos. Cacciatore & Co. Insurance, Kool Technologies, Koval Distillery, Little Miss Muffin, Louis Glunz Beer Inc., LPS Corp. / CRM North America, Max’s Restaurant and Catering, Mellos Snacks, Mitchell’s Premium Ice Cream, Nielsen Massey, Olympia Maintenance, Pepsico Foodservice, Premiere Distillery, Real Urban BBQ, Rivers Casino, Serrelli’s Italian Foods, Southern Wine & Spirits, Swanel Beverage, Sysco Food Services-Chicago, The Chicago Diner, The Coffeecake Connection Company, The Faucet Shoppe, Timothy O’Tooles Restaurants, Toasty Cheese, Inc. / WildFire Honey Company, Tom & Eddie’s Restaurants, US Foods, V & V Supremeo Foods, Van Gogh Imports

8/8/14 1:53 PM

Page 38

Read us online: www.foodindustrynews.com

Food Industry News® September 2014

Food Handler Training, Test Your Knowledge Q: What foods must be cooked to a minimum temperature of 165`F? A: Poultry and leftovers Q: When must all Food Handler Certification be competed to avoid Health code violations?

A: You have until 12/31/2014 Q: Is a beer mug considered a Food Contact surface?

A: Yes, even bartenders need to have Food Handler Certification.

Q: Can potatoes baked in aluminum foil and left at room temperature cause botulism poisoning?

A: Yes, the CDC estimates that each year roughly 1 in 6 Americans (or 48 million people) gets sick, 128,000 are hospitalized, and 3,000 die of foodborne diseases.

Q: Who is responsible for Food Handler Training?

A: The employee is responsible to be Certified and Trained. The Owner/Operator is responsible to only employ Certified Food Handlers.

Q: Per the FDA Code, what is the maximum time allowed for hazardous foods to be in the temperature danger zone?

A: 4 hours, after that toss it out.

Q: Why do we need Food Handler training?

A: To educate employees on safe food practices, to reduce foodborne illness outbreaks and keep our guests and food establishments safe.

Kim Wasilewski Chicago Hospitality Training

An era returns with the complete restoration and reopening of the famous Blue Top Drive-In which reopened July 25th in Highland Indiana. The drive-in restaurant first opened in 1939. Was one of the top 10 6 Steps to Success drive-ins in the country. The opening festivities start today with a friends and family classic car show. The 1: Patience: Often opportuni- automobile-themed menu has categories such as “fuelers” “hot rods” “makes & models” “paint booth” and “body shop”. Congratulations to the Blue Top staff including their roller skate laden servers on the opening ties come by default. of the drive-in! Blue Top is located at 8801 Indianapolis Blvd., Highland, Indiana (219-838-1233).

2: Thought: See all angles.

3: Perseverance: Keep your focus on your goals.

4: Need for support staff: you Le Méridien Chicago Welcomes El Tapeo High-end restaurant and lounge, El Tapeo, boasts 58-seats in their new, can’t go it alone. authentic Spanish cuisine created by culinary artist and Chicago native Chef 5: Teamwork: Involve others Franco Diaz. Located on the 9th floor of Le Méridien Chicago – Oakbrook to keep the network expandCenter, El Tapeo boasts breathtaking views of the city with floor-to-ceiling, ing toward goals... and bewrap around windows. In the refined 25-seat lounge and intimate 12-seat yond. bar, guests can enjoy freshly made handcrafted cocktails and light tapas 6: Networking: You don’t have style appetizers. El Tapeo’s menu will consist of tapas style dishes and main to talk business to everyone, course dishes including Croquetas de Marisco- crispy shellfish fritters and but you do want to know who piquillo aioli, Paella de Langosta- bomba rice, maine lobster, spicy chorizo, is in what business when you mushroom, mussels, lemon and garlic aioli, Chuletero Ibérico- grilled Ibérico need each other! pork chops and mojo verde, and Carne Asada- waygu skirt steak, arugula, Errata: Correction: Last month there was a misspelling of Chef Tim Kirker’s last name in our Chef Profile on page 33. We regret the error.

sept 33-40.indd 38

manchego and piquillo pepper; and a selection of desserts. The master mixologist will also shake things up with a selection of fine Spanish wines and champagnes by the glass; and a selection of local, domestic and international beers by the bottle.

8/8/14 1:31 PM

Food Industry News® September 2014

Page 39

Local News Logan Square Beer Fest begins September 20, 2014. It will feature 20 breweries and 50+ beers.

Many will be rare specialty brews (cask conditioned, barrel aged, collaboration, etc.).

Gibsons Bar & Steakhouse at 1028 N Rush Street was recently voted Chicago’s best steakhouse in a poll by Eater Chicago. Gibsons is now in its 25th anniversary year. Former owner Mark Freedman of legendary Myron and Phil’s Steakhouse which was in business for over 40 years in Lincolnwood, IL, is planning to open a new restaurant. The new restaurant will be called Wildwood Tavern and is planned for the space that was formerly Christopher’s Off The Bone at Touhy and Caldwell in Niles, IL. The first Chicago location of Rev Burger is now open and serving up gourmet burgers made from Angus beef free of hormones and antibiotics, Urban Daddy reports. The River North space seats 56 and features the type of burgers, hot dogs and chicken (as well as baked fries) that the first Carol Stream location has, but expands the menu to include Italian beef, wraps, meatless burgers and salads. - Urban Daddy

sept 33-40.indd 39

Illinois Food Retailers Association

Expo

with Co-Host

Grocery Merchandising Association

Annual Conference & Expo October 8 – 9

Seminars

Tinley Park Convention Center Tinley Park, IL

2014

A After a short remodeling stint, Phil Stefani’s 437 Rush reopened this past May, donning a more contemporary look with new floors, Edison bulbs, Chicago-themed artwork by local photographer Nick Ulivieri, and a new Salumeria Bar complete with an original 1934 Van Berkel hand-operated slicer.

Umami Burger—Chicago’s first outpost of the popular LA-based forward-thinking chain will be opening in Wicker Park.

The team behind Longman & Eagle and Thalia Hall (Bruce Finkelman, Craig Golden, chef Jared Wentworth) have put the finishing touches on The Promontory, a multifaceted bi-level restaurant, bar and concert hall at the University of Chicago’s Harper Court development. Chicago’s most worthy ice cream destinations (as chosen by Serious Eats) are Margie’s Candies, Windy City Sweets, Jeni’s Splendid Ice Creams, Scooter’s Frozen Custard, Black Dog Gelato, West Town Bakery and Diner, Urban Belly and Cone.

Golf

nnouncing the 89th annual IFRA-GMA Conference & Expo. Two full days of activities include informative and timely educational programs, golf, Expo showcasing the latest products, services and trends and the statewide bagging championship!

Registration Information To obtain your 2014 Conference registration materials with information about attending Seminars and exhibiting in the Trade Show, please call the Association office at 630-627-8100 or visit www.ilfood.org.

Workplace Intimidation Workplace bullying affects up to 35 percent of us. Some suggest that bullying victims simply are people who “can’t take the pressure” at work. Bullying often continues even after a worker leaves a job. A poor reference to a prospective employer is

one form of continued assault; derogatory comments to public humiliation using social media or physical abuse, property damage or vandalism to a vehicle. Management or supervisors are the most common offenders, often operating in accordance with a company’s “standard practices.”

Unemployment Rates for Adult Men, Adult Women, and Teenagers Seasonally adjusted, 1990–2014

- seriouseats.com

8/6/14 11:02 AM

Page 40

Food Industry News® September 2014

Cary Miller Presents

People Selling the Industry

Chicago Culinary Museum and Chefs Hall of Fame To Honor Izard, Gand, Kornick, Stefani and Levy The Chicago Culinary Museum and Chefs Hall of Fame is pleased to announce their ninth annual event featuring the induction of Chef Stephanie Izard for Chef of the Year, Chef Gale Gand for Pastry Chef of the Year, Chef Michael Kornick for Legendary Chef, Phil Stefani as Industry Leader, and Larry Levy as Industry Legend into the Chefs Hall of Fame for 2014.

These five culinary innovators, all steeped in Chicago’s epicurean past, present and future, will be formally inducted at an event open to the public which will serve as a gala fundraiser for the Chicago Culinary Museum. The 2014 Chefs Hall of Fame event will take place from 5:00pm to 9:30pm on Thursday, October 16, 2014 at Castle located at 632 North Dearborn in Chicago, Illinois.

This event will not only honor the inductees, but it will also promote and celebrate Chicago’s culinary preeminence and raise funds for the Chicago Culinary Museum. The evening will feature an open bar, wandering feast prepared by top local restaurants and past chef inductees, silent auction, raffle, and awards presentation.

Tickets are now on sale. Discounted presale tickets of $99 per person may be purchased through August 31, 2014. On September 1, tickets will be $125 per person and $149 at the door, if available.

Tickets may be purchased at www.brownpapertickets.com, keywords: Chefs Hall of Fame.

Previous inductees into the Chefs Hall of Fame include the late Chef Charlie Trotter in 2006, Chef Jimmy Bannos in 2007, Chef Rick Bayless in 2008, Chef Carrie Nahabedian in 2009, Chef Art Smith in 2010, Chef Priscilla Satkoff in 2011, Chef Graham Elliot in 2012 with Chef Jacquy Pfeiffer, and in 2013 Chef Paul Kahan, When: Thursday, October 16, 2014, 5:00PM to 9:30PM Where: Castle, 632 North Dearborn, Chicago, IL Why: Benefitting the Chicago Culinary Museum Tickets: http://www.brownpapertickets.org/event/616718

sept 33-40.indd 40

Dominick Mangiardi is the founder and owner of Ignite Payments R Us which is one of the world’s leading providers of merchant processing services, serving more than six million merchant locations. Dominick’s firm is very different from other credit card processors.

First, he has his sales specialists call each account every three to four months continue building the relationship and always stay on top on developing trends. Second, they do not raise rates, which relates to retention and referrals. They also provide simple, easy to read statements which leaves no room for mystery, so by being transparent in their billing, Ignite Payments R Us is able to provide savings associated with processing in lowering your overall monthly overhead. This is why so many local independent and chain accounts and suppliers have switched to Ignite Payments R Us. And, to sweeten the deal, Dominick will give any business a check for $500 if he is unable to lower their business credit card fees.

Bob Miller (L) and David Lipman help save lives every day. They are with SOS Technologies, a leading provider of emergency lifesaving equipment, training and supplies to the food industry. Located in Chicago, IL since 1972, the SOS Technologies offers solutions focused on strengthening medical emergency response through training and technology. They provide the food industry with automated external defibrillators (AEDs), First Aid Supplies and CPR/AED/first aid training. I feel there is no greater way to show your customers and employees how important they are to you than having an AED at your location to use in the case of a sudden cardiac arrest. And, with today’s Good Samaritan Laws, restaurants are protected if they try saving someone’s life by using an AED or CPR. To begin protecting your customers, your employees and your brand, contact Bob or David today. The life that gets saved may be yours.

Jorge Garces is the founder and owner of Addison, IL based Emerald House Coffee Roastery, a small roaster of premium quality coffees for restaurants, coffee shops and retailers. Jorge is very passionate about the coffee he roasts. In fact, he supervises the roasting of every batch, creates custom blends for his customers and even roasts to order. Many local restaurants have found savings and improved quality by working with Emerald House Coffee Roastery. With prices of all commodities increasing, make sure you get the best value for your dollar.

And, when it comes to serving better coffee, taste and compare Jorge’s blends. You can see his ad on page 6 of this issue.

To contact any of these businesses, call Cary Miller at 847-699-3300 or at cary@foodindustrynews.com

Rudy Malnati Jr. is the founder and owner of Pizano’s Pizza & Pasta Restaurants which he started in 1991.

Today, Pizzano’s has five locations in Chicago and one in Glenview. His father, Rudy Malnati Sr. opened his first restaurant, Pizzeria Uno, in 1943. To uphold his father’s legacy, Rudy uses only time tested recipes, the highest quality ingredients and old fashioned production methods to insure great taste and happy customers every time.

Kristine Schmitz is the owner of Kool Technologies, Inc., a firm specializing in selling and servicing refrigerated restaurant equipment including, soft serve & slush freezers, walk-In coolers and freezers, display coolers and freezers, ice cream display cases and ice machines.

Kool Technologies is the exclusive Stoelting Distributor for North/Central Illinois and Northern Indiana. they also sell/service Master-Bilt refrigerated restaurant equipment as well as Manitowoc Ice Machines, and services several types of refrigerated restaurant equipment. They distribute Stoelting’s Equipment through a network of over 70 Reputable Dealers. The profits from selling soft service ice cream and yogurt, frozen beverages, gelato and ice cream are excellent, so why not invest into a Stoelting freezer to enhance your bottom line? All of the Kool Technologies employees are service oriented, smart and eager to serve.

Rick Breeden and William Martinelli are with Natalie’s Orchid Island juice Company, a firm providing freshly squeezed juices to foodservice buyers through distributors. To ensure freshness, they squeeze their juice to order everyday. Their squeezed fresh Florida citrus juices are gourmet pasteurized for the absolute minimum amount of time, at the absolute minimum temperature, to retain the quality and nutrition that consumers know and love. They give you an orange juice that is truly only oranges in a bottle. If you are tired of offering frozen juice and want to improve your quality, ask your distributor about Natalie’s line of juices. Rick and William are pictured with their Chicago market food broker, Steve Lamick.

Scott J. Stastny is with Schmacon, A NEW all beef bacon now avaialble in foodservice and retail. Schmacon™’s flavor is bold and unexpected.

Maybe because it was invented by a deli owner who is passionate about flavor and quality.

The product has won numerous awards and is intriguing to consumers. If you are looking for a delicious pork bacon alternative, ask your distributor about Schmacon.

8/6/14 4:34 PM

Food Industry News® September 2014

Page 41

DIRECTORY ACCOUNTANTS

BREAD & ROLLS

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

FAUCETS

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

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

COFFEE-GOURMET & SPECIALTY

Faucet Shoppe The ....................... Page 23 ..773-478-3890

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

Gonnella Baking Co ....................... Page 12 ..312-733-2020

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

FILTERS-EXHAUST SYSTEMS

ADVERTISING

IL Mulino di Valenzano Bakery ....... Page 32 ..773-934-1625

COFFEE-WHOLESALE

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

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

BUTTER-CLARIFIED

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

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

AIR CONDITIONING-SYSTEMS CLEANING

Danish Maid Butter Co ................... Page 06 ..773-731-8787

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

FIRE SUPRESSION SYSTEMS

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

BUTTER-PREPORTIONED-WHIPPED

COLD STORAGE

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

Danish Maid Butter Co ................... Page 06 ..773-731-8787

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

FIRE-EXTINGUISHERS

CABLE TV-SALES & INSTALLATION

CONCESSION EQUIPMENT & SUPPLIES

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

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

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

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

CARPET, RUG & UPHOLSTERY CLEANING

CONSULTING & DESIGN

FIRST AID-EQUIPMENT & SUPPLIES

AIR FILTERS-SALES & SERVICE Averus .............................................................800-393-8287 Olympia Maintenance .....................................708-344-0344 ARCHITECTS Dacre & Youngquist LLC Architects ................312-477-0773 Dearborn Architects ........................................312-939-3838 Sarfatty Associates .........................................847-920-1100 ASIAN FOOD PRODUCTS Kikkoman Sales USA ..................... Page 36 ..630-954-1244 ASSOCIATIONS Illinois Restaurant Association ....... Page 27 ..312-787-4000 ATM MACHINES Meirtran ATM.................................. Page 21 ..800-382-5737

Sexton Complete Care................... Page 19 .. 847-827-1188

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

Affirmed Medical Service ................................847-322-9185

CASH & CARRY-WHOLESALE

COOLERS & FREEZERS

FLOOR MAINTENANCE

GFS Marketplace ............................................800-968-6525

Fogel Factory Direct/UFFB ............ Page 11... 847-616-0711

Sexton Complete Care................... Page 19 .. 847-827-1188

CASH ADVANCES

CORNED BEEF-FRESH

FOOD BROKERS

Ignite Payments R Us .....................................847-845-6667

Papa Charlie’s................................ Page 18 .877-522-PAPA

Lazza Food Service Brokerage.......................847-322-8893

CASH REGISTERS & SUPPLIES

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

FOOD DISTRIBUTORS

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

CORPORATE GIFTS

Devanco Foods .............................. Page 28 ..847-228-7070

CATERING-VEHICLES

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

Tec Foods Inc................................. Page 04 ..773-638-5310

DCI Central .................................... Page 22 ..800-468-7478

CREDIT CARD PROCESSOR

US Foods ....................................... Page 47 ..800-942-9470

CEILING CLEANING

Ignite Payments R Us .....................................847-845-6667

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

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

DAIRY-PRODUCTS

Christ Panos Foods ........................................630-735-3200

CHAIRS-COMMERCIAL

Instantwhip Chicago....................... Page 29 ..800-933-2500

GFS Food Service Distribution .......................800-968-6515

Chicago Booth ............................... Page 28 ..773-378-8400

DELIVERY SERVICE

FOOD EQUIPMENT

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

Chicago Messenger Service .......... Page 04 ..312-666-6800

Bob King Auctions .......................... Page 10 ..847-458-0500

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

DELIVERY-VEHICLES

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

CHARCOAL

DCI Central .................................... Page 22 ..800-468-7478

FOOD PHOTOGRAPHY

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

DESSERTS

Al MacDonald Photography ............................630-283-0038

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

Algelato Chicago ............................ Page 25 ..847-455-5355

FOOD PROCESSING EQUIP SALES & SERVICE

CHEESECAKES

Eli’s Cheesecakes.......................... Page 09 ..773-736-3417

LPS Corp ....................................... Page 28 ..847-451-2222

Eli’s Cheesecakes.......................... Page 09 ..773-736-3417

Gerhard’s European Desserts ....... Page 32 ..847-234-0023

FOOD PRODUCTS

CHEMICALS

DIRECTV

Lily From The Village Baked Goods . Page 15 ....800-498-2248

Lee’s Chemical Solutions............... Page 23 ..844-550-5337

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

Soupbase.com ............................... Page 16 ..216-381-9916

CHICKEN TENDERS

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

Tec Foods Inc................................. Page 04 ..773-638-5310

Love Me Tenders ............................................773-502-8000

DISHWASHER-LEASING & RENTAL

GFS Marketplace ............................................800-968-6525

CHICKEN-PROGRAMS

Lee’s Chemical Solutions............... Page 23 ..844-550-5337

ILTaco..............................................................312-421-3000

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

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

Taft Foodmasters ............................................212-644-1974

CHILI

DISPOSABLES

FOOD PRODUCTS-PREPARED

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

Quill.com ........................................ Page 19 .. 847-876-4115

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

CIGARS

DISTRIBUTOR SALES REPS

FOOD SAFETY TRAINING

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

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

Chicago Hospitality Training .......... Page 38 ..847-275-2636

CLASSIFIED ADVERTISING

DUCT CLEANING

Food Industry Training ....................................630-690-3818

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

Airways Systems.............................................630-595-4242

FOODSERVICE EQUIPMENT

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

CLEANING PRODUCTS

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

Leach Food Equipment Dist........... Page 32 ..815-712-7707

BAR SUPPLIES

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

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

March Quality Used & New Equip.. Page 13 ..800-210-5895

Ramar Supply Co........................... Page 24 ..708-233-0808

CO-PACKERS

ELECTRICAL REPAIR & MAINTENANCE

Thunderbird Food Machinery ......... Page 16 ..866-451-1668

BATCH FREEZERS

T F Processors............................... Page 20 ..847-709-2600

Mackay Heating & Mechanical....... Page 14 ..847-381-0448

Zepole Restaurant Supply ............. Page 08 ..630-783-1239

Kool Technologies ...........................................630-483-2256

COCKTAIL BLENDERS

EMPLOYEE BENEFITS PROVIDERS

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

BLENDERS

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

BenefitMall ..................................... Page 11...469-791-3409

FOODSERVICE EQUIPMENT-REPAIR

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

COFFEE & TEA

ETHNIC FOODS

Mackay Heating & Mechanical....... Page 14 ..847-381-0448

BOOTHS

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

Kikkoman Sales USA ..................... Page 36 ..630-954-1244

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

Chicago Booth ............................... Page 28 ..773-378-8400

COFFEE HOUSE PRODUCTS

FANS-VENTILATING & EXHAUST

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

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

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

AWR Welding ................................. Page 26 ..773-491-5353

FOODSERVICE- LAYOUT & DESIGN

BOOTHS-UPHOLSTERERS

COFFEE ROASTERS

FAST FOOD ITEMS

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

Chicago Booth ............................... Page 28 ..773-378-8400

Emerald House Coffee Roastery ... Page 06 ..630-506-2540

ILTaco..............................................................312-421-3000

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

ATTORNEYS Tabahi Law ......................................................847-260-8182 AUCTIONEERS Bob King Auctions .......................... Page 10 ..847-458-0500 AWARDS Classic Design Awards ...................................847-470-0855 AWNINGS & CANOPYS Chesterfield Awnings ..................... Page 26 ..312-666-0400 BAKERS-WHOLESALE Biondillo/Today’s Temptations ........ Page 29 ..773-921-8282 Gerhard’s European Desserts ....... Page 32 ..847-234-0023 Gonnella Baking Co ....................... Page 12 ..312-733-2020 IL Mulino di Valenzano Bakery ....... Page 32 ..773-934-1625 JR Dessert Bakery ..........................................773-465-6733 BAKERY-PRODUCTS Instantwhip Chicago....................... Page 29 ..800-933-2500 BANKING Ridgestone Bank............................ Page 03 .. 262-789-1011 BANNERS & POSTERS Accurate Printing.............................................708-824-0058 BAR SPOTTING/HOSPITALITY SECURITY Petritis Group Inc IL Lic 117001002 ................847-705-6619 BAR STOOLS Chicago Booth ............................... Page 28 ..773-378-8400

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Food Industry News® September 2014

Page 42 FOODSERVICE-EQUIPMENT PARTS

HOOD & DUCT SYSTEMS

ITALIAN FOOD SPECIALTIES

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

AWR Welding ................................. Page 26 ..773-491-5353

E Formella & Sons ......................... Page 31 ..877-598-0909

Gold Medal Products ......................................800-767-5352 NAME-PLATES & TAGS

NACHO-EQUIPMENT & SUPPLIES

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

HOOD & EXHAUST-CLEANING

ITALIAN SAUSAGE

FOODSERVICE-SUPPLIES

Airways Systems.............................................630-595-4242

Devanco Foods .............................. Page 28 ..847-228-7070

Ramar Supply Co........................... Page 24 ..708-233-0808

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

Papa Charlie’s................................ Page 18 .877-522-PAPA

GFS Marketplace ............................................800-968-6525

Enviromatic Corporation of America ..................... 847-729-8000

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

FREEZERS-ALL TYPES

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

JANITOR-SUPPLIES

Custom Cooler & Freezer .............. Page 06 ..630-879-3131

HOOD & EXHAUST-SYSTEMS

Ramar Supply Co........................... Page 24 ..708-233-0808

FROZEN FOODS

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

JAPANESE-FOOD PRODUCTS

Taft Foodmasters ............................................212-644-1974

HOOD SYSTEMS-FIRE

Kikkoman Sales USA ..................... Page 36 ..630-954-1244

FRYERS

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

JUICERS-FRUIT & VEGETABLES

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

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

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

GASKET REPLACEMENT SERVICE

HOT DOGS

KITCHEN-DESIGNERS

Hands on Gaskets & Hardware ......................708-641-7007

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

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

Just Gaskets And Hardware ...........................708-758-1289

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

KITCHEN-EXHAUST SYSTEMS/CLEANING

GELATO

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

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

ICE CREAM

ORGANIC FOODS

Algelato Chicago ............................ Page 25 ..847-455-5355

Enviromatic Corporation of America ..................... 847-729-8000

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

Palazzolo’s Gourmet Ice Cream .... Page 20 ..269-561-2000

Algelato Chicago ............................ Page 25 ..847-455-5355

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

Pastorelli Foods ................................. Page 03..800-SOS-AUCY

GELATO EQUIPMENT & SUPPLIES

Chocolate Shoppe Ice Cream ........ Page 27 ..608-221-8640

KNIFE-SHARPENING SERVICE

OUTDOOR FURNITURE

Kool Technologies ...........................................630-483-2256

Homer’s Gourmet Ice Cream ......... Page 15 ..847-251-0477

Cozzini Inc ......................................................888-846-7785

John Manson & Associates .............................773-278-8280 OVEN REPAIR & MAINTENANCE

Classic Design Awards ...................................847-470-0855 OFFICE SUPPLIES Quill.com ........................................ Page 19 .. 847-876-4115 OIL & SHORTENING Columbus Vegetable Oils............... Page 07 ..773-265-6500 OILS & FATS-COOKING Columbus Vegetable Oils............... Page 07 ..773-265-6500 OILS & VINEGAR Pastorelli Foods ................................. Page 03..800-SOS-AUCY OILS-COOKING/BULK Columbus Vegetable Oils................... Page 07..... 773-265-6500 OLIVE OILS Columbus Vegetable Oils................... Page 07..... 773-265-6500

GIARDINERA

Instantwhip Chicago....................... Page 29 ..800-933-2500

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

E Formella & Sons ......................... Page 31 ..877-598-0909

Palazzolo’s Gourmet Ice Cream .... Page 20 ..269-561-2000

LINEN SUPPLY & RENTAL SERVICE

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

ICE CREAM-EQUIPMENT & SUPPLY

Cosmopolitan Textile .......................................773-254-6100

GLYCOL REFRIGERATION SYSTEM & REPAIR

Kool Technologies ...........................................630-483-2256

De Normandie Linen .......................................773-731-8010

Mackay Heating & Mechanical....... Page 14 ..847-381-0448

ICE MACHINES

Mickey’s Linen ................................................773-545-7211

GOURMET-FOOD PRODUCTS

Manitowoc Foodservice ................. Page 48 ...727-569-1111

Valley Linen Supply.........................................630-897-4474

Chicago Importing Company ..........................800-828-7983

ICE MACHINES SALES & LEASING

LIQUOR CONTROL SYSTEMS

GREASE REMOVAL SERVICE

LPS Corp ....................................... Page 28 ..847-451-2222

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

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

ICE MACHINES-SALES-RENTAL OR LEASING

LIQUOR LIABILITY/AUTO/UMBRELLA

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

Empire Cooler Service ................... Page 35 ..312-733-3900

Northern Illinois Insurance ............. Page 05 ..815-226-9353

Kaluzny Bros Inc .............................................815-744-1453

ICE-MAKING EQUIPMENT/REPAIR & SERVICE

LIQUOR-WHOLESALE

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

Mackay Heating & Mechanical....... Page 14 ..847-381-0448

Peerless Liquors .............................................773-378-3908

GREASE TRAP PUMPING SERVICE

ICE-SCULPTURE

LOGISTICS COMPANIES

Tierra Environmental ...................... Page 21 ..888-551-1998

AAA Nadeau’s Ice Sculptures .........................708-366-3333

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

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

INSURANCE

MEAT PROCESSING EQUIP SALES & SERVICE

PASTA-FRESH AND FROZEN

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

Heil & Kay Insurance Agency......... Page 26 ..847-259-1421

LPS Corp ....................................... Page 28 ..847-451-2222

Pastafresh Home Made Pasta ........................773-745-5888

Kaluzny Bros Inc .............................................815-744-1453

Jos Cacciatore & Company ........... Page 14 ..312-264-6022

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

PASTRIES-WHOLESALE

GREASE TRAPS SERVICE & CONSULTING

Northern Illinois Insurance ............. Page 05 ..815-226-9353

MEAT-SMOKED

Gerhard’s European Desserts ....... Page 32 ..847-234-0023

Mackay Heating & Mechanical....... Page 14 ..847-381-0448 OVENS-SALES & SERVICE Cobblestone Ovens ........................................847-635-0172 PAINTING & HANDYMAN SERVICES Schubert Painting............................................847-606-9660 PANCAKE-BATTER & MIX Lily From The Village Baked Goods.........................Page 15 800-498-2248 Tec Foods Inc................................. Page 04 ..773-638-5310 Gust John Foods & Products Corp .................630-879-8700 PAPER-PRODUCTS Ramar Supply Co........................... Page 24 ..708-233-0808 PARTY-FAVORS & SUPPLIES Ramar Supply Co........................... Page 24 ..708-233-0808

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

Society Insurance .......................... Page 02 ..888-576-2438

Nueske Applewood Smoked Meats ................800-382-2266

PATIO HEATERS

GREASE-EXHAUST CLEANING

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

MEAT-WHOLESALE

TNG Industries ............................... Page 06 .. 708-449-1100

Airways Systems.............................................630-595-4242

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

Devanco Foods .............................. Page 28 ..847-228-7070

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

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

Meats By Linz ................................ Page 23 ..708-862-0830

Enviromatic Corporation of America .................. 847-729-8000

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

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

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

The Horton Group ...........................................312-917-8610

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

GREEK FOOD PRODUCTS

INSURANCE SERVICES

Buedel Fine Meats & Provisions .....................708-496-3500

Olympia Foods ................................................773-735-2250

Northern Illinois Insurance ............. Page 05 ..815-226-9353

MEDICAL SUPPLIES

GYROS

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

Affirmed Medical Service ................................847-322-9185

Devanco Foods .............................. Page 28 ..847-228-7070

Farmers Insurance-Mark Holihan ...................847-823-6800

MENUS-CUSTOM PRINTED

Olympia Foods ................................................773-735-2250

INTERIOR DECORATORS & DESIGNERS

Accurate Printing.............................................708-824-0058

Taft Foodmasters ............................................212-644-1974

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

MILK

HAMBURGER PATTY MANUFACTURER

ITALIAN BEEF

Instantwhip Chicago....................... Page 29 ..800-933-2500

Devanco Foods .............................. Page 28 ..847-228-7070

Devanco Foods .............................. Page 28 ..847-228-7070

MURALS-INTERIOR CUSTOM

HEATING & AIR CONDITIONER SERVICE & REP

Papa Charlie’s................................ Page 18 .877-522-PAPA

MEK Design ....................................................847-858-1540

PIZZA SUPPLY DISTRIBUTORS

Mackay Heating & Mechanical....... Page 14 ..847-381-0448

Serrelli’s Foods .............................. Page 02 877-385-BEEF

MYSTERY SHOPPING/HOSPITALITY SECURITY

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

Mechanical 24 .................................................847-987-9738

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

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

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

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PATTY MACHINES/FOOD FORMERS Berkel Midwest................................................800-921-9151 PAYROLL COMPANIES BenefitMall ..................................... Page 11...469-791-3409 PAYROLL SERVICE Payville Usa The Hero’s of Payroll . Page 21 ..630-366-2600 PEST CONTROL/PEST ELIMINATION Mc Cloud Services ..........................................800-332-7805 Presto X Pest Control .....................................888-627-5772 PHOTOGRAPHY Al MacDonald Photography ............................630-283-0038 PICKLES & RELISH Vienna Beef ....................................................773-278-7800

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Food Industry News® September 2014

Page 43

PIZZA-FROZEN

Olympic Store Fixtures................... Page 22 ..773-585-3755

SHORTENING

TOFU PRODUCTS-ALL TYPES

ILTaco..............................................................312-421-3000

Quill.com ........................................ Page 19 .. 847-876-4115

Columbus Vegetable Oils............... Page 07 ..773-265-6500

Phoenix Tofu ...................................................773-784-2503

PLAQUES

Ramar Supply Co........................... Page 24 ..708-233-0808

SIGNAGE-INDOOR & OUTDOOR

Zepole Restaurant Supply ............. Page 08 ..630-783-1239

American Graphics ........................ Page 26 ..888-774-6270

TOMATO PRODUCTS

Classic Design Awards ...................................847-470-0855

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

SIGNS

RESTAURANT EQUIPMENT REPAIR SERVICE

Classic Design Awards ...................................847-470-0855

Mackay Heating & Mechanical....... Page 14 ..847-381-0448

SILVERWARE & DINNERWARE

PLUMBING SUPPLIES Faucet Shoppe The ....................... Page 23 ..773-478-3890 POINT OF SALE SUPPLIES Western Business Systems ........... Page 02 ..773-878-7200 Schmaus Cash Register & POS .....................847-675-6066 POINT OF SALE SYSTEMS Resource Point of Sale .................. Page 12 ..773-252-5500 Western Business Systems ........... Page 02 ..773-878-7200 HotSauce Technologies ..................................312-623-6007 Ignite Payments R Us .....................................847-845-6667 LCSI, Inc .........................................................847-836-0194 Merchants Solutions .......................................708-449-6650 Retail Control Solutions ..................................630-521-9900 Schmaus Cash Register & POS .....................847-675-6066 SilverWare POS ..............................................888-510-5102 TEEPOS Torres Electronic Equip ...................773-862-9181 POPCORN-EQUIPMENT & SUPPLIES Gold Medal Products ......................................800-767-5352 PRESSURE WASHING Mahoney Environmental .................................800-892-9392 Olympia Maintenance .....................................708-344-0344

Accu-Tech .......................................................847-658-8440 Berkel Midwest................................................800-921-9151 CSI - Coker Service Inc ..................................888-908-5600 Cobblestone Ovens ........................................847-635-0172 Hobart Corporation .........................................847-631-0070 Mechanical 24 .................................................847-987-9738 RESTAURANT EQUIPMENT-NEW & USED Bob King Auctions .......................... Page 10 ..847-458-0500 March Quality Used & New Equip.. Page 13 ..800-210-5895 RESTAURANT REAL ESTATE SALES John Moauro/Realty Executives ..................... 708-361-1150 Kudan Group Inc .............................................312-575-0480 Nick Dibrizzi/Coldwell Banker .........................708-562-9328 Pontarelli & Company .....................................847-778-3571 Porter House Properties .................................847-942-2291 RESTAURANT-DESIGNERS A D E Foodservice Equipment ........................ 630-628-0811 Losurdo Inc .....................................................630-833-2828 Sarfatty Associates .........................................847-920-1100

PRINTING-CUSTOM ITEMS

RESTAURANT-EQUIPMENT MANUFACTURING

Accurate Printing.............................................708-824-0058

Emberglo........................................ Page 30 ..773-604-8700

PRIVATE LABEL FOOD MANUFACTURERS

RESTAURANTS

E Formella & Sons ......................... Page 31 ..877-598-0909

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

T F Processors............................... Page 20 ..847-709-2600

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

PRODUCE DISTRIBUTORS

SALAD-DRESSINGS & OILS

Premier Produce .............................................847-678-0780

Columbus Vegetable Oils............... Page 07 ..773-265-6500

PUBLISHING Food Industry News ........................................847-699-3300 RE-UPHOLSTERY Chicago Booth ............................... Page 28 ..773-378-8400 REFRIGERATION EQUIP SERVICE & REPAIR Mackay Heating & Mechanical....... Page 14 ..847-381-0448 Accu-Tech .......................................................847-658-8440 CSI - Coker Service Inc ..................................888-908-5600 Mechanical 24 .................................................847-987-9738 REFRIGERATION UNITS Fogel Factory Direct/UFFB ............ Page 11... 847-616-0711 REFRIGERATION-EQUIP/COMMERCIAL Custom Cooler & Freezer .............. Page 06 ..630-879-3131 Fogel Factory Direct/UFFB ............ Page 11... 847-616-0711 RENDERER-RECYCLING Mahoney Environmental .................................800-892-9392

Tec Foods Inc................................. Page 04 ..773-638-5310 SANITATION TRAINING Illinois Restaurant Association ....... Page 27 ..312-787-4000 SATELLITE TV SYSTEMS Prime Time Sports ..........................................847-637-3500 SAUSAGE Anichini Brothers .............................................312-644-8004 Crawford Sausage ..........................................773-277-3095 Red Hot Chicago.............................................800-249-5226 Vienna Beef ....................................................773-278-7800 SAUSAGE MAKING EQUIP SALES & SERVICE LPS Corp ....................................... Page 28 ..847-451-2222 SBA LOANS Ridgestone Bank............................ Page 03 .. 262-789-1011 SCALE SYSTEMS TEEPOS Torres Electronic Equip ...................773-862-9181

John Manson & Associates .............................773-278-8280 SLICERS-SALES & SERVICE LPS Corp ....................................... Page 28 ..847-451-2222 Berkel Midwest................................................800-921-9151 Maestranzi Brothers ........................................708-867-7323 SMOOTHIE MACHINES Blendtec ..........................................................800-253-6383

Pastorelli Foods ................................. Page 03..800-SOS-AUCY TRADE PUBLICATIONS Food Industry News ........................................847-699-3300 TRADE SHOWS & EVENTS Illinois Food Retailers Association . Page 39 ..800-624-6712 TRUCK GRAPHICS American Graphics ........................ Page 26 ..888-774-6270 TRUCK-REFRIGERATED DCI Central .................................... Page 22 ..800-468-7478 TRUCK-SALES & SERVICE

SOAPS & DETERGENTS

DCI Central .................................... Page 22 ..800-468-7478

Lee’s Chemical Solutions............... Page 23 ..844-550-5337

TRUCK-SALES NEW & USED

SOCIAL MEDIA SERVICES

D & S Truck Center ........................ Page 30 ..708-352-5551

Stick Out Social.............................. Page 24 ..312-655-9999 SOFT SERVE-ICE CREAM/EQUIP & SUPPLIES Kool Technologies ...........................................630-483-2256 Taylor Freezers and Equipment ......................888-942-0777 SOUP BASES Soupbase.com ............................... Page 16 ..216-381-9916 SOUPS Vienna Beef ....................................................773-278-7800 SPICE BLENDS Famar Flavors .................................................708-926-2951

TURKEY BURGERS Love Me Tenders ............................................773-502-8000 TV SALES, SERVICE & INSTALLATION BKS Enterprises.............................................. 847-352-1118 Prime Time Sports ..........................................847-637-3500 UNIFORMS-ALL TYPES Valley Linen Supply.........................................630-897-4474 UPHOLSTERERS Vinyl Pro Company ........................ Page 04 ..708-505-2001

STAINLESS STEEL EQUIPMENT & REPAIR

UPHOLSTERY CLEANING

C & R Restaurant Service .............. Page 25 ..312-850-1818

Sexton Complete Care................... Page 19 .. 847-827-1188

STEAM CLEANING

VALET PARKING SERVICES

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

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

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

VEGETARIAN FOODS

STORE REPAIRS Blue Line Store Repair ....................................708-652-3355 SUPERMARKET & DELI EQUIPMENT Leach Food Equipment Dist........... Page 32 ..815-712-7707 SUPERMARKET EQUIP SALES & SERVICE LPS Corp ....................................... Page 28 ..847-451-2222 SUPERMARKET INTERIORS MEK Design ....................................................847-858-1540 SUPERMARKET- EQUIPMENT/ NEW & USED

Taft Foodmasters ............................................212-644-1974 VENTILATING-SYTEMS CLEANING Airways Systems.............................................630-595-4242 Averus .............................................................800-393-8287 Olympia Maintenance .....................................708-344-0344 WALK-IN COOLER REPAIR & MAINTENANCE Mackay Heating & Mechanical....... Page 14 ..847-381-0448 WALK-IN COOLERS AND FREEZERS

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

Custom Cooler & Freezer .............. Page 06 ..630-879-3131

SURVEILLANCE-SYSTEMS

WAREWASHING PROGRAMS

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

Lee’s Chemical Solutions............... Page 23 ..844-550-5337

SYRUP-PANCAKE & WAFFLE

WEBSITE DESIGN

Gust John Foods & Products Corp .................630-879-8700

Americaneagle.com ........................................847-699-0300

SYRUP-SUGAR FREE Gust John Foods & Products Corp .................630-879-8700

WELDING & FABRICATING KOP Ind. Welding & Fabrication .... Page 18 ..630-930-9516

SCALES

T-SHIRTS-CUSTOM PRINTED

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

DLS Custom Embroidery ................................847-593-5957

SEATING

TABLES-ALL TYPES

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

Chicago Booth ............................... Page 28 ..773-378-8400

SEWER(MAINT)-RODDING & JETTING

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

Tierra Environmental ...................... Page 21 ..888-551-1998

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

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

SHEET METAL FABRICATION

TAMALES

RESTAURANT EQUIPMENT & SUPPLIES

C & R Restaurant Service .............. Page 25 ..312-850-1818

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

Farmers Insurance-Mark Holihan ...................847-823-6800

C & R Restaurant Service .............. Page 25 ..312-850-1818

SHIPPING SERVICES

TEA-ORGANIC WHITE

YOGURT & SOFT SERVE EQUIPMENT

Custom Cooler & Freezer .............. Page 06 ..630-879-3131

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

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

Kool Technologies ...........................................630-483-2256

REPAIRS-ALL TYPES Blue Line Store Repair ....................................708-652-3355 RESTAURANT EQUIPMENT Manitowoc Foodservice ................. Page 48 ...727-569-1111 FSI/Foodservice Solutions ..............................847-719-6088

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WHIPPED CREAM Instantwhip Chicago....................... Page 29 ..800-933-2500 WOOD FLOOR CLEANING & INSTALLATION Sexton Complete Care................... Page 19 .. 847-827-1188 WORKERS COMP INSURANCE Northern Illinois Insurance ............. Page 05 ..815-226-9353

8/11/14 10:21 AM

Food Industry News® September 2014

Page 44

CLASSIFIEDS

PONTARELLI ASSOCIATES Real Estate Services Restaurant Brokerage Division

Vince Ferraro

To place a classified ad, call 847-699-3300; All major credit cards accepted

Chicago’s Premier Hospitality Real Estate Brokers

THIS IS IT!!

Freestanding restaurant. Brick. Signalized corner. Signage.

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

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

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

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

NEW LISTINGS

FAST FOOD

Evanston - 607 Howard St. - Delice Bakery

Stoplight corner in near West suburb. Established 15 years.

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

BIZ, FF&E @ $150K

Turn-key opportunity close to Howard Red Line. Modern, fully built-out kitchen Updated electrical & gas. Many new businesses in the area.

Size: 2,100 SF Price: $139K (Business) Rental Rate: $1,400/Mo. (Net) Agent: Rick

UPSCALE DINING

Lakeview - 2834 N. Southport Ave. - Bentley Tavern

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

CONFIDENTIAL! Business, FF&E @ $260K

Fully-furnished, newly remodeled bar/restaurant in a corner location. Includes a sidewalk patio for 50. Open floor plan with kitchen in the full basement and ample room for storage.

Size: 1,200 SF (1st Floor) 1,800 SF (Basement) Price: $149,500 (Business) Agent: Scott

Logan Square - 2412 N. Milwaukee Ave. - Two-Way Lounge

BAR/INVESTMENT

LOOK! NW side, Chicago. Freestanding, mixed use building on double lot! Vintage full service bar with decades of history and loyal patrons... Area’s “Hot Spot”! Includes 5 room, 3 bedroom apartment and 7 room, 1 bedroom apartment.

Confidential. Call for details. REAL ESTATE BIZ & BIZ @ $650K

True dive bar on Milwaukee Ave & Fullerton. Includes full basement for storage. Corporately held Tavern License. Business in operation for over 45 years.

Size: 1,280 SF + Basement Price: $274,900 (Business Sale) Agent: Jarrett

Printer’s Row - Confidential #659

Established business for over 70 years at a super corner. 240+ Occupancy with Outdoor

DELLS AREA

Turn-key operation, fully equipped with liquor license.

Freestanding building with upper level living quarters.

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

Owner retiring after 28 years! Call for details.

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

Patio & Tavern License. Several Special Event rooms for private parties.

Size: 4,800 SF Divisible to 2,400 SF Price: $274,900 (Business) Agent: Jarrett

River West - 833 W. Chicago Ave. - Thalia Spice

Outstanding multi-level restaurant with additional outdoor seasonal seating . Features a private dining area. Incidental Liquor, Outdoor Patio. Signage on busy Chicago Ave. Size: 2,600 SF Price: $247K (Business) Current Base Rent: $5,000 Agent: Jarrett

ELSTON & FOSTER

Ukrainian Village - 2500 W Chicago Ave.

Stoplight corner. Parking lot.

Fully equipped. Great lease. Seats 30.

Perfect for fast food or coffee shop!

Turn Key @ $25K

Bank-owned, two-story sale/lease opportunity. Includes new, fully built-out restaurant with mechanicals, plumbing and equipment in place.

Size: 17,000 SF (Bldg.) Price: $124K (Restaurant) $1,299,000 (RE + Rest.) Agent: Jarrett

TAVERN

Wilmette - Confidential #660

Northwest suburban tavern with 2am liquor license!

Borders Chicago!! Freestanding, mixed-use building with 2 apartments, 2 garages and parking!

TVs, pool table, videos, darts, ATM...got it all!

Confidential. BIZ & REAL ESTATE. $795K

RESTAURANT/BAR

Famous Forest Park pub.

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

Fully equipped kitchen. Antique bar. Dining room.

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

Lease w/ renewal options. Owner retiring...

Need enthusiastic new operators!!

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

***JUST LISTED***

* BISTRO: North Shore! Famous! Very profitable. * ETHNIC: Far NW Suburb. Indian Cuisine. EZ conversion. *SPECIALTY: NW Suburb. Crépes. Short hours. ***CALL FOR DETAILS***

MORE LISTINGS AVAILABLE–CALL! SELLING? ALWAYS CONFIDENTIAL!

VinceF@realtychicago.com

CALL 847/778-3571 MEMBER: CRBA

sept 41-48.indd 44

American Bistro in the heart of Wilmette with outdoor seasonal patio seating available.

Menu features organic food with extensive wine list and several imported craft beers.

Size: 1,800 SF Price: $199,900 (Business) Rental Rate: $4,150/Mo. (Gross) Agent: Jarrett

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

Size: 3,100 SF Price: TBD Rental Rate: $33/SF (Net) Agent: Jerrod Re Pr duc ic ed e!

SITE

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

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

Liquor license available. Fantastic location at Oakton & River!

REAL ESTATE @ $695K

Kudan Group twitter.com/RestaurantRE

Lincoln Park - 2273 N. Lincoln Ave. - Fat Sandwich

Black iron hood allows for a variety of cooking concepts. Near DePaul University and Oz Park. Many new updates made to the establishment. Strong foot traffic & demographics.

Size: ~680 SF Price: $84,900 (Business) Rental Rate: $2,608/Mo. (Net) Agent: Jarrett

Lincoln Square & Roscoe Village

Two locally-owned sandwich shops for sale on busy avenues. The restaurants offer lunch and dinner. All FF&E is included in asking price.

Size: Contact Agent Price: $199K (Business Sale - Two Locations) Agent: Jerrod

River North - Confidential #364

Newly renovated 2-story restaurant. Features a large bar on the 1st floor, a newer bar on the 2nd floor w/ additional seating and a full finished basement with a 2nd hood for prep.

Size: 2,250 SF (1st) 2,250 SF (2nd) + Basement Price: $345K (Business) Agent: Scott

Willow Springs - 8989 Archer Ave. - Courtright’s

Four-star restaurant set on two acres. Features custom wine cellar, event spaces, fireplaces, floor to ceiling windows, outdoor garden and gazebo. Huge potential.

Size: 11,188 SF on a 88,905 SF Lot Price: $2,100,000 (Real Estate) Agent: Jerrod

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

MEMBER: CRBA

8/11/14 10:21 AM

Food Industry News® September 2014

Page 45

CHICAGOLAND’S BEST LOCATIONS FOR SALE 24 HOUR VOICEMAIL

Only From

Email—nick.dibrizzi@cbexchange.com

NORTHWEST SUBURBS Libertyville-Downtown on Milwaukee Avenue Next to Jimmy John’s; free standing fast food rest with drive-thru 1,800 SF bldg-22,000 SF lot. Price for Real Estate: $499,500 WESTERN SUBURBS - LAGRANGE AREA ON OGDEN AVENUE Fast food-drive in, corner stoplight intersection 3,000 +/- SF, seats 50, parks 20 For Sale/For Lease CHICAGO - TAYLOR STREET Come & join famous Taylor Street corridor Home of the original Rosebud, Tuscany, Al’s Beef, Pompei Baker, Bacci, Ferrara Bakery.

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

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

Owner motivated to sell!

SOUTHWEST SUBURBS ON LINCOLN HWY

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

4 poker machines. Real $$$ Maker.

Business only $295,000 with 50% down.

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

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

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

ATTN-DEVELOPERS 415 W. North Avenue, Lombard Corner commercial lot. Ready for any national tenant location. 275 SF frontage; 50,050 SF lot. 45,000 VPD traffic count Price: $399,500 HOT!! HIGH END DOWNTOWN SUBURB BY TRAIN STATION Turn key fully equipped English Pub/Gastro Pub. 4,200 SF, large sit down bar with warmth of the fireplace. Cozy interior exposed brick & lots of English trinkets. Seats 180 plus outdoor patio with bar and fireplace, seats 70. Plus second 2,100 SF office of $4,000 rental, income every month Selling Real Estate & Business or Business PIZZA!!! PIZZA!!! PIZZA!!!

Real $$$ Maker.

Very well established Rosemont– excellent cash flow, low rent

BENSENVILLE ON IRVING PARK ROAD National Tenant Location Corner, turn key free standing fast food restaurant with drive-thru. Presently operating as Brown’s Chicken & Pasta. Site was approved for a Popeye’s Chicken. 2,100 SF bldg., seats 40 on 97.47x150, 14,620 SF lot For Sale $450,000; Real Estate taxes $6.29 per SF

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

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

Seats 300, parks 150.

Turn key everything new & shiny.

Offered at $15 per SF NNN

MEMBER: CRBA

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

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

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.

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

PEORIA HEIGHTS 4606 N. Prospect

For Sale Restaurant Business & Building

C

True turn-key opportunity to own an upscale full-service restaurant and bar. All equipment is owned-no leases to assume. High end finishes, first class kitchen. All staff and management staying on with new owner.

The building features a full second floor for private group events, parties, and lease out.

Upstairs features walk-out patio, bar and beautiful sitting areas. Rare chance to own in area’s prominent dining/shopping arena. $950,000

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For More Information Contact:

K

Justin Ferrill 309-642-1009

jferrill@cbcworldwide.com

HONIG-BELL

www.cbchonigbell.com

MEMBER: CRBA

Your Classified Ad Gets Seen!

Since 1982, we reach qualified buyers and businesses.

Have a job opening? Have equipment to sell?

Post them HERE! All major credit cards accepted.

847-699-3300 Ask for Paula or Terry.

COMMERCIAL/ RESIDENTIAL BUILDING Tavern with Real Estate.

Corp. license with 4am and public place of amusement license.

Total of 11 units in 3 adjoining buildings.

7000 N. Clark area, Rogers Park.

Property is 100x100. All brick. Has driveway and 3 car garage.

Tavern is 1,200 sq ft. $1,035,000 • • • • • •• • • • • • • • • • • • • • • • • • • • • 10,400 sq. ft. warehouse 5 parking spaces.

4131-33 N. Rockwell, Chicago Heavy duty electric.

600 amp service - 3-phase.

Beautiful area / Residential 150 ft. to scenic Chicago River $1,025,000 ••••••••••••• •••••••••••••

Call Wesley at

773-671-1273

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

GREAT BUSINESS OPPORTUNITIES, ETC. BANQUETS - Fine Dining - Catering - Asking $1,095,000 Property and Business - 1.5 Acres - 230 Car parking- Don’t Miss it!

BREAKFAST - Lunch only - Asking $119,00 6 Days Only; Excellent On-going Business; A Great Deal.

COMMERCIAL - Offices and 3 Apartments - Asking $425,000 Sit Back and Relax - Just Collect Rents FAST FOOD - 4 Outstanding Deals - Asking from $69,000 to $155,000 EZ to Run - Some Free Standing - Drive Thru - All Money Makers FRUIT MARKET - Long Established and Profitable - Asking $549,000 Multi-Million Annual Business - Partnership Challenges RESTAURANTS AMERICAN 5 Super Locations - Asking from $170,000 to $2,250,000 With Property - Well Known - Unbelievable Opportunities RESTAURANT GREEK Greek Town - 3-Story with Land Across it - A Very Great Deal!

RESTAURANT ITALIAN With Property - Profitable - Well Known SPORT BARS - 4 Fantastic Locations - Asking from $995,000 to $2,100,00 Popular Destinations - With Property - From almost 1 to 3.5 Acres

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

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

MEMBER: CRBA

sept 41-48.indd 45

8/11/14 12:34 PM

Food Industry News® September 2014

Page 46

BUSINESS OPPORTUNITIES JUST LISTED

“ON THE ROAD AGAIN” Free standing, famous fast food drive-in with 1950’s memorabilia & theme.

Local favorite Known for burgers, fries and shakes. Seats 80. Parks 90. Property and business $679K.

FAST FOOD

Free standing w/ Drive-Thru. Stoplight corner.

Easy Access.

Steady customer flow w/ great traffic.

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

THE LAUNCHING PAD

Famous drive-in.

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

Asking $469K

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

6,000 sq. ft. Offered w/ or without property.

Seating for approx. 250+ w/ banquet room.

Possible seller financing. Call for details.

PANCAKE HOUSES AVAILABLE

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

Seating for 150. Very favorable lease.

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

Seats 120. Long term, favorable lease.

Asking $124,900

ASIAN FLARE

Est. over 14 yrs.

Seats over 350 w/ banquet room.

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

FAMILY DINER

D SOL

• Long-time established. Seats 80.

In booming area. Great location.

Business only. Asking $199,900.

COMMUNITY FAVORITE

• Restaurant w/ bar/banquets.

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

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

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

Turn key. Cozy & warm atmosphere.

High value. Low rent. Long term lease.

Owner retiring. Upper $600K’s

•

ITALIAN TRATTORIA

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

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

AUTO PILOT

• Newly remodeled. Free standing.

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

Favorable lease with option to buy property. Absentee owner. Suburban locale. Asking $300K.

Thinking of Buying or Selling?

Call John Moauro!

FREE

HOT DOG STAND PORTER HOUSE PROPERTIES “a cut above” WAUCONDA That Pasta Place, 4800 N. Central

FULLY-EQUIPPED RESTAURANT

$129,900

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

FREE STANDING, DRIVE THRU, AMPLE PARKING SEATS 40+ INDOOR AND OUTDOOR RTS 176/12 BUSTLING LAKEFRONT/ MAIN STREET AREA

LONG LOW RENT LEASE CALL JERRY 847-366-2204

630-585-0004

DELI FOR SALE, ITASCA

Busy Deli in Lg Office Tower.

Est. 20 yrs. M-F 8-3 + Catering. $99K + Fran Fee. Partial Owner Fin. Avail., Rest. Experience Req’d.

630-279-9809 Vivian info4utoday@aol.com

Sports Bar & Grill in Carol Stream

Good location - Everything stays. Pool tables, darts, video gaming. Ready for new owner - health issues.

Asking $130,000

630-267-6694

High Volume Pizzeria – Lincoln Park • Ave weekly sales $12,500 + • Rent $5,300 • Asking $199k

Broker/Appraiser Always Confidential

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

sept 41-48.indd 46

Dan Porter (847) 942-2291

Hot Dog, Beef and Gyros – SW Suburbs • Currently only open Mon- Sat 11-4pm • Sales $18k/mth • Rent $4,500 • Asking $65k

Mediterranean Restaurant – Far West Sub • Sales $200k • Rent 2,990 • Asking $99k

Hot Dog and Beef – Far West • Rent $2,532 • Seats 24 • Asking $54,900

Pizzeria and Bar – NW Sub • Rent $4,834 • Sales approx. 7k per week • Asking $129,900

Hot Dog, Beef and Gyros – NW Subs • Rent $2,100 • Sales $15k/month • Asking $79k

Yogurt Franchises • Red Mango SW Subs $149k • Yogen Fruz Downtown $150k • Menchie’s – Far North Subs $100k

Charley’s Grilled Subs – NW Sub Mall • Sales $8k /week • Rent $6,360 • Asking $229k

Beef and Hotdog place with Bar • $300K Sales • Rent $2,850 • Asking $125k

Moe’s Southwest Grill – NW Subs • Sales $700k • Rent $8,200 • Asking $$199k

Neighborhood Bar and Grill – Lincoln Square area • Sales $240k/yr • Rent $1900 • Asking $99k

FOR RENT OR LEASE RETAIL OR OFFICE

FIN ad 4749 Sterling.ai

Franchise Resale’s • Subways • Cold Stone Creameries • Red Mango 8/8/2014 10:25:06 AM • Papa Johns

PEORIA

4749 Sterling Avenue

YOUR OWN CONCEPT!

Southwest Suburbs, Palos area.

4,000 sq. ft. dining room, bar and banquet room.

Fully furnished with large kitchen.

Well maintained! Fixtures and equipment included. POS system, liquor license, turn-key!

Self parking, near busy throughway.

Ready for immediate occupation!

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9999 West 143rd Street Orland Park, IL 60462

www.PorterHouseProperties.com Info@PorterHouseProperties.com

Contact Tom Traina tom@eatz-associates.com 1-847-651-3834 www.eatz-associates.com www.eatz-resales.com

CY

Ambassador

Grayslake - Real Est. & Bus. $205,000! - Under Contract --------------------Pitabelly, Lincolnwood - Under Contract --------------------Wilmette Chop House - Under Contract

For Lease RETAIL/RESTAURANT PROPERTY Well positioned property available for lease.

Excellent traffic counts and great visibility!

Improved 0.56 acre lot with free-standing building currently on site. Owner proposing two different building options on the site.

Strong retail/business area just north of Northwoods Mall retail center. Easy access at heavily traveled intersection of Sterling Avenue and War Memorial Drive. $4,000/month NNN For More Information Contact:

K

Justin Ferrill 309-642-1009

jferrill@cbcworldwide.com

FOR MORE INFO, PLEASE CALL ME!

708-267-1888

HONIG-BELL

www.cbchonigbell.com

MEMBER: CRBA

8/11/14 10:21 AM

sept 41-48.indd 47

8/11/14 12:06 PM

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