Food Industry News September 2015 web edition

FOOD INDUSTRY NEWS

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SEpTEmbER 2015

FOOD

dOn’T Miss

Shmoozefest Thursday September 17 3:30 pm to 8:30 pm! see Page 12 For details

INDUSTRY NEWS FOunded 1982

TrusT Our AdverTisers FOr inTegriTy, service, QuAliTy And vAlue; chicAgOlAnd’s Buying, ideA & reFerence TOOl

sePTeMBer, 2015

cAry Miller ............................................... 17 cheF PrOFiles .......................................... 6, 24 ArOund chicAgO: ..........................................21 dining wiTh Ms. x ........................................ 28 TrAvel: ......................................................30 chicAgOlAnd news ....................................... 34 nATiOnAl news ............................................ 37 direcTOry .................................................. 41 Now in its eighth year, chicago gourmet returns with a wealth of talent and stars of the culinary arts. Chef Emeril Lagasse, Executive Chef Paul Kahan, Rick Bayless and Art Smith are among the luminaries.

The annual event is the nation’s premier culinary experience aimed at promoting Chicago’s worldclass culinary community, and will take place September 25-27, 2015.

It was created by the Illinois Restaurant Association (IRA) and the Anton Family Foundation to spotlight Chicago as an international culinary destination. For more information, please visit www.chicagogourmet.org and follow on Facebook, Twitter and Instagram.

hAMBurger hOP

Chicago Gourmet 2015 will kick-off with the popular Hamburger Hop®, a fun and tasty burger showdown. Join top area chefs as they do battle in a burger competition while guests enjoy tasty, gourmet burgers, along with beer, wine, spirits, and more. A celebrity panel of judges determines the city’s Best Burger award, while guests crown the People’s Choice.

Harris Theater Rooftop Friday, September 25, 2015; 6:00-9:00 pm

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Pete’s Fresh Market celebrates 12th location

The independent, family owned Pete’s Fresh Market brand will open the doors to their 12th store at 259 Lake Street in the village of Oak Park on Wednesday, September 2 at 7:00 a.m.

The owners of Pete’s Fresh Market are truly humble about the fact that they have remained a familyowned entity in a rapidly changing and competitive Chicago grocery market.

Over the last 40 plus years, the business has evolved from operating a single fresh produce stand to opening the 12th store in picturesque Oak Park.

Few grocery stores can boast terrazzo flooring and custom handcrafted woodwork.

“Employees have been working here for decades, so they are a part of the family now,” said owner

James Dremonas. “(We aren’t) not just the Dremonas family working, but many other families have grown up in the business.

We hire many of our team members through trusted referrals; it’s not surprising we employ husbands, wives, children, siblings, nieces, nephews, and cousins.

The Oak Park store will feature many of the expected offerings customers have grown to appreciate from the brand over the years.

Additionally, the store will offer a salad, juice, olive, gelato, wine/ beer, and sushi bar areas.

Pete’s Fresh Market Oak Park patrons will also be able to enjoy the indoor cafe’ or choose to enjoy other food selections and dine al fresco in the outdoor patio area. The resi-

dents of Oak Park have been patient and now the time has arrived. Shoppers will also be able to shop for international selections, Crescent brand Halal beef and lamb, and international offerings at competitive prices.

The multi-generation family business, led by a then-teenaged James, emigrated from Greece and began as a small, full service produce stand.

“In many c a s e s , the Pete’s Fresh Market anchor has revived neighborhoods and catalyzed development and gentrification in the surrounding area,” said James as the finishing touches were going in place. “We often hear at Grand Openings, ‘This was worth the wait!’”

8/12/15 4:12 PM

WE’RE JUST TAKING OFF. US Foods® is set to re-launch as an even stronger force in the foodservice industry. And

we’ll continue to revolutionize. In the last three years, we’ve released more than 300 new and innovative products, created the first-ever integrated industry mobile app, pioneered e-commerce and much, much more. Get on board, it’s going to be a great ride.

US Foods Chicago Division | 630-595-1200 | www.usfoods.com ©2015 US Foods. All rights reserved.

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8/12/15 9:09 AM

Food Industry News® September 2015

www.foodindustrynews.com

Page 3

© 2015 Society Insurance

Fine coverage instead of fine print.

Small detail. Big difference.

At Society, we keep it simple and protect your outdoor property the same way we do your building—and that includes coverage for wind damage. In our experience, your signage, fencing or satellite dish are more likely to be damaged by wind than anything else. Ironically, some insurance companies don’t include this common risk in their outdoor property coverage. To hear more about how we handle the details that make the biggest difference, call 888-5-SOCIETY or find one of our agents at societyinsurance.com.

Food INdustry News Valerie Miller President and Publisher Cary Miller Advertising/Vice President Features Editor Bob Zimmerman, Independent Advertising Consultant 312-953-2317 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, Septembert 2015

(ISSN #1082-4626) is published monthly, $49.95 for a

three-year subscription, by Foodservice Publishing, 1440 Renaissance Drive, Suite 210, Park Ridge, IL 600681452. Periodical postage paid at Park Ridge, IL, and additional mailing offices.

POSTMASTER: Send address changes to

Food Industry News, 1440 Renaissance Drive, Suite 210, Park Ridge, IL 60068-1452. ___________________________

For advertising or editorial information, call

(847) 699-3300

or online: www.foodindustrynews.com

This publication cannot and does not assume the responsibility for validity of claims made for the products described herein.

Copyright © 2015

Foodservice Publishing Co., Inc.

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IRS Scams Plague Businesses Bottom

Serving Mexican Food?

Phony IRS emails and websites Make it Authentic With Products From Quay!

Crooks create IRS emails and websites that appear to be legitimate. They are designed to look like genuine IRS communications, but they are schemes designed to steal your identity. One of the newest scams is tax refund fraud where your personal data Chorizo is stolen and used to file a tax return in your name Versatile Sour Cream Substitute Authentic Mexican Style Premium and Real Sour Cream Quality Pork Sausage in order to claim a refund. When you then file your return, the IRS rejects it and notifies you that you distributor inquiries Welcomed have already filed.

For SampleS and ordering inFormation, Call US today: Another example of these bogus emails: You re847-676-4233 www.quaycorp.net ceive a message confirming IRS receipt of your tax Sirve coMida Mexicana? return, but the IRS needs more information to proHagaLa MaS aUTenTica con nUeSTroS ProdUcToS cess your return. The email looks official and completely legitimate. But it isn’t.

Here is what the IRS wants you to know about bogus emails: n The IRS does not initiate contact with taxpayers Chorizo SUBSTITUYA EL ALTO COSTO by email or social media to request financial inforUN PRODUCTO AUTENTICO DE OTRAS CREMAS DE ALTA CALIDAD mation. diSTriBUidoreS BienvenidoS n The IRS never asks taxpayers for detailed perpara mUeStraS, ordeneS, o inFormaCion llame Hoy: sonal or financial information.

847-676-4233 WWW.QUAYCORP.NET n If you receive an email claiming to be from the IRS or directing you to an IRS site, do not reply to the message, open any attachments or click any links. n To help the IRS fight identity theft and refund Root vegetables are poised to be a star on menus this fall. Chefs fraud, report any bogus correspondence and for- across the country are making plans to prepare carrots, parsnips, turnips and more into dishes that are raw, roasted and even fermented. ward any suspicious email to phishing@irs.gov

Root Vegetables on Upcoming Autumn Menus

– Courtesy of Parhas and Associates CAA

– Adapted from nrn.com

8/12/15 9:09 AM

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TO PLACE YOUR AD, CALL 847-699-3300

Panos Foods celebrates our employees

Thank You For Making Us Proud This Labor Day we want to thank the men & women who make Panos Foods the reliable choice that generations of people have come to count on.

Because of your commitment to incredible customer service, we are the company we are today – passionate, proud and happy to serve the chicagoland foodservice industry.

To order, visit our website at http://www.panosfoods.com

Check out our summer promotions at http://www.panosfoods.com/get-to-know-panos-foods/ 1465 Industrial Drive, Itasca IL 60143, Tel: (630) 735-3200

Hire enthusiastic, smart people; their energy rubs off!

sept 1-8.indd 4

Food Industry News® September 2015

Connecting Customers to Your Brand A truly noteworthy restaurant is one that captivates people and makes them feel connected to the brand. It’s the environment that sets the expectation for what the restaurant delivers. You need to create an environment that’s inspired by the target audience, which will inevitably affect them on both an intellectual and emotional level.

To turn an idea into a remarkable experience, follow these steps.

1. Identify your true target customer. Focusing on a well-defined target audience will help you establish clear and consistent objectives for your concept.

It’s simply about creating a space that reverberates with the people that will have the most influence on your business’ success. There’s something to be said about having a distinct brand. If you aim to appeal to everyone, you run the risk of appearing watered down and ordinary.

2. Research their motivation. In order to best understand your customers, it’s imperative to conduct analytical research to determine what motivates their decisions. Conduct a set of brand discovery exercises with your clients that combine right brain and left brain thinking. This takes into consideration brand personality as well as strategic positioning.

This intentional approach helps restaurateurs better understand their business, culture and aspirations as well as their target market.

3. Make the experience remarkable. Now that you’ve done the background research, it’s time to touch on emotions. In the book ,”Purple Cow,” author Seth Godin explains how even beautiful grazing cows in picturesque pastures no longer remain interesting after you’ve seen enough of them. But stumbling on a purple cow would capture anyone’s attention. Among a sea of ordinary stores (and cows), consumers are looking for places that stand out — something that excites them. It’s vital to create that feeling with your experience.

People tend to view spaces as a unified whole, rather than individual parts. Using lighting, signage, art and graphics to create function as well as feeling can help your customers relax and be at ease to enjoy the experience. By creating a well-choreographed journey through the space with clear visual and messaging hierarchy, customers won’t feel tense or out of place. Add in a few unique and distinct design elements — and your target audience will be raving about their visit. You’ll create your own purple cow — and that’s something truly remarkable.

– Adapted from Finding your ‘Purple Cow:’ 3 ways to connect consumers to your brand

by Steve Starr; fastcasual.com

8/12/15 4:18 PM

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Success isn’t easy. It takes hard work and a long-term effort, but you can get started by concentrating on these three building blocks: 1. Strong belief. You can’t just hope you’ll achieve your goals. You have to be convinced that you’re capable of success. That means choosing goals that are important to you personally, and staying focused on them through the long haul.

2. Be better than everyone else. This requires absolute commitment. If you’re not willing to do the work necessary to achieve greatness, you’ll have to settle for second best.

Be prepared to get up early, work late, listen to both mentors and critics, learn everything you can, and make hard choices.

3. Find the answers.

People will depend on you if you can give them answers no one else has.

Become the expert in your field, whatever it is, and continue learning things every day. And be willing to fall on your face in the pursuit of knowledge.

Sometimes you learn the most from your failures and mistakes, as long as you learn from them and then pick yourself up to try again.

Food Industry News® September 2015

Chef Profile

Chef Seth Vanderlaan Geneva National Resort 1211 Geneva National Ave. S. Lake Geneva,Wisconsin Birthplace: McBain, Michigan Current position: Executive Chef First Foodservice Job: Dishwasher at Regals in Lake City, MI Favorite Food: Sushi Awards/Honors: 2015 USA Chef of the Year Semi-finalist, 2014 ACF Chefs of Milwaukee Chef of the Year Runner-up, 2014 ACF Chefs of Milwaukee Chef Professionalism Award, 2013 Lake Superior Fish Classic Grand Champion and People’s Choice Award, 2013 Milwaukee Charcuterie Contest Grand Champion, ACF Bronze Medal Memorable Customers: Michelle Obama, Allen Iverson, Steven Seagal, Gavin Reinink, Aaron Rodgers, Alicia Keys, Kid Rock, Alice Cooper Worst part of job: Being away from family.

Most humorous kitchen mishap: Baking my mother a birthday cake in a plastic Tupperware container when I was a kid.

Favorite food to prepare: Grits. An amazingly underrated food that is easy to prepare sweet or savory.

What part of the job gives the most pleasure: Sharing knowledge with other chefs who are just as passionate.

If you couldn’t be a chef, what would you be and why: Based on my scholastic history, it is good thing that being a chef is working out. However, I think I could do quite well in sales. Being a chef is similar to sales as you are both competing for your clients or guests money and you need to have the best product to be successful.

Best advice you ever got was: Cook food that makes you happy and you will never work a day in your life.

Where do you like to vacation: Cancun, Mexico What do you enjoy most about FIN: The dedication to local businesses.

CLASSIFIEDS WORK! Sell your equipment, hire the best staff and to sell your properties, Call today: 847-699-3300

8/12/15 9:09 AM

Food Industry News® September 2015

www.foodindustrynews.com

Are Eggs More Expensive Than Chicken?

About 71% of the 34 million U.S. birds that died or were killed as a result of the avian flu outbreak were egg-laying hens, while no more than 13% were chickens raised for meat. Egg prices have soared as a result, and they’re now more expensive than chicken on a protein-per-dollar basis, according to an analysis of Agriculture Department data. – Adapted from qz.com

ACSI Ranks Chick-fil-A Highest Ever for Service

Chick-fil-A had a strong showing in its debut in the American Customer Satisfaction Index (ACSI) ratings, tallying a rating of 86, the highest ever score by a company in the quick-service category.

The restaurant wasn’t the only first-timer to the report to have an impressive showing: Chipotle ranked second with a score of 83, while Panera came in third with a score of 80.

McDonald’s has struggled to attract and keep new customers in recent years, leading to an all-out overhaul of the fast-food powerhouse. The Golden Arches’ trouble is perhaps most evident as the company clocked in dead last among competition in the American Customer Satisfaction Index, yet again. –

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Be wary of the man who urges an action in which he himself incurs no risk. — Joaquin Setanti

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Our experience in lending to food and manufacturing businesses can help you use an SBA loan to: •Purchase equipment • Expand your facility • Aquire a business • Refinance Benefits of SBA loans are: • Longer terms • Greater cash flow • Lower equity We have a good taste for success. Ridgestone Bank.

To contact a lender, call: 847.805.9520 or visit us at: ridgestone.com

Adapted from consumerist.com

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Sept 2015

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Food Industry News® September 2015

Protect Your Vision at Work

www.foodindustrynews.com

Page 9

Over 30,000 Sqft. of Quality Used and New Equipment

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For more and more of us, “work” means staring at a computer screen all day, and that can have an impact on your eyes.

Protect your vision on the job by following this Quality Used and New Foodservice Equipment basic eye care advice: l Get regular eye exTHE MOST RESPECTED QUALITY Hours: USED & NEW EQUIPMENT DEALER ams. Visit your eye doctor 8:30 a.m. to IN THE MIDWEST once a year to check your 5 p.m. Daily vision for any problems.

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930 Fullerton Ave., Addison, IL 60101 l Get a document 630-627-3031 • 800-858-3931 holder. If you need to reSé Habla Espanol • www.marchfoodequip.com fer to printed documents as you work, hang a holdKOP 312_Layout 1 3/27/12 3:40 PM Page 1 er next to your monitor so you don’t constantly have to refocus your eyes as you look back and forth. n 24 Hour/ 6 day l Adjust text size. Set Service Department your computer to display n 24/7 Mobile Repair text at a level that’s easy n Rental Vehicles to read without straining. l Use the right lighting.

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How Much Does an Accident Cost?

Injuries in the workplace can be expensive in ways employees and managers don’t expect. When you think about safety, remember that you’re protecting your organization against extra costs in these areas: n Productivity. Accidents and injuries can bring work to a halt as you deal with the impact.

Investigations take time, and employees may slow down as they process the events—or if they feel managers aren’t taking care of them. n Insurance. Insurance premiums typically

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Page 10

TO PLACE YOUR AD, CALL 847-699-3300

Food Industry News® September 2015

Quality Matters! Taste & Compare Today! n Italian Beef n Italian Sausage n Premium Meatballs n Burgers n Giardiniera and more!

For Samples and Ordering Information, Call Jimmie Hart

847-305-0056 www.baribeef.com

The greater our knowledge increases, the more our ignorance unfolds. — John F. Kennedy

Tec Foods Now Distributes Stewarts Coffee

Stewarts is Chicago’s original artisan coffee, since 1913.

Tec’s coffee program includes quick response service calls (technicians on call 7 days a week), and biannual preventative maintenance visits. For ordering info or for a free sample presentation, Call Jessica today (773) 638-5310

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Brain Boosters

Between work and age, most people over the age of 40 will experience some degree of reduced mental functioning, including memory loss. Rest is the best medicine, but simple dietary changes and supplements –and ingredients– are encouraging: Astaxanthin may mitigate the build-up of hydroperoxides that accumulate in those with dementia.

Alpha Glycerol Phosphoryl Choline: Alpha-GPC is a precursor to acetylcholine and can improve memory, thinking skills and learning. Clinical studies showed it improved memory in those with dementia disorders. Research suggest taking 1,200 mg a day.

Creatine is being studied for its benefits for cognitive performance.

DMAE (dimethylaminoethanol) may increase levels of the brain neurotransmitter acetylcholine.

Green tea and L-theanine have been shown to boost brain functions.

Multi-vitamins, when taken for at least one month, were effective in improving short-term memory according to a meta-analysis of 10 clinical trials involving 3,200 participants.

PQQ (Pyrroloquinoline quinine): PQQ offers a wide range of neutral and cognitive support. In a randomized, double-blind study of 71 middle aged adults who supplemented with 20 mg of PQQ daily, an improvement was found in performance tests of cognitive function.

Vitamin E: Higher blood levels of vitamin E (mixed tocopherols and tocotrienols) were associated with lower risk of mild cognitive impairment and Alzheimer’s disease, according to a recent study in Sweden.

Breakfast Turkey Breakfast remains the industry’s fastest growing daypart. The market is growing by more than $10 billion in the next five years.

One such trend is a move towards healthful options.

In a recent industry article, Butterball Foodservice has a variety of unique turkey breakfast/brunch menu ideas: Breakfast Turkey Sausage Croissant—Turkey sausage and Asiago cheese topped with orange mango chutney, sandwiched in a flaky croissant.

Turkey Burger Benedict—Poached egg and spicy jalapeño hollandaise sauce with Cheddar and pico de gallo on top of a turkey burger, served on a toasted brioche roll.

Signature Breakfast Sandwich—Egg white omelet with maple turkey sausage topped with fresh spinach and served on ciabatta makes a healthful choice that’s perfect for on the go. – ButterballFoodservice.com

8/12/15 9:43 AM

Food Industry News® September 2015

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Page 11

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vinegar, the miracle worker destroy dandruff. Spritzing your scalp with equal parts apple cider vinegar and water releases malic acid and powerful enzymes that kills the bacillus bacteria that causes dandruff while also altering the pH of the scalp. This, in turn, serves to inhibit the yeast that causes dandruff. relief from itchy skin: llopathic medicine treats eczema and psoriasis with steroid creams that only provide temporary relief and can cause long-term damage. ACV is an effective and safe topical treatment due to its anti-fungal and antiseptic properties. Here’s how to do it: • 1/4 cup ACV • 1 cup water • Apply with a cotton ball or put it in your bath water for a whole body treatment bad breath remedy: Everybody has experienced bad breath (particularly after a eating their favorite Italian food…). There are numerous causes. Gargling with equal parts apple cider vinegar and water will destroy the germs due to its digestive enzymes that cause bad breath. It will also alleviate the pain of a sore throat. regulate your blood sugar: A study conducted in Japan showed that vinegar inhibits carbohydrate-digesting enzymes. When some sugars and starches pass through your system without being digested, it prevents the spike in blood sugar levels.

This anti-glycemic effect is great news for diabet-

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ics. And since fewer calories enter your digestive system, that also translates into weight loss. reduce colds and flu: ACV helps cleanse lymph n Certified food technologist on staff nodes, and its high potassium content breaks up mucus in the body. Relieving sinus congestion is n Blended locally in our FDA approved facility a first step toward reducing susceptibility to colds n Various quality levels for flexible pricing and to alleviating allergies. Malic acid has anti-viral properties, which helps defend against the flu virus. strengthen your immunity: The Standard American Diet (SAD) is high in sugar, which results in a flourishing of candida fungus and bad bacteria in the intestines. ACV is rich in acids, which have antiwww.famarflavors.com bacterial properties. Balancing intestinal flora is the precursor to a strong immune system. enhance your mood: Taken before meals, ACV chicaGoland’s larGest selection of Genuine parts! helps break down proteins into amino acids, one of which is tryptophan. This essential amino acid helps to release serotonin, a neurotransmitter that makes us feel happy and relaxed. Continuing the positive domino effect, serotonin can be converted to melatonin, a neurohormone that helps us sleep. improver digestion: Heartburn and acid reflux happen when stomach acid gets into the esophagus. While ACV is acidic in nature, its effect on the stomach is to make it alkaline, which creates a milder acidic environment that allows digestion, but keeps heartburn at bay. If that wasn’t enough, ACV contains enzymes that encourage health bacteria that helps digestion and absorption.

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TO PLACE YOUR AD, CALL 847-699-3300

Food Industry News® September 2015

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With the 800-pound Internet gorilla lurking over every sale, today’s customers are much more demanding when dealing with salespeople. If the experience doesn’t meet their expectations, they’re gone.

Customers want help and suggestions, but they don’t want salespeople telling them what to think. When that happens, it’s a turn off.

What we label as loyalty may be nothing more than convenience, price, laziness, iner-

tia, or habit. Nothing more.

Customer loyalty is an illusion. It lets us think the interchange with customers should result in their loyalty— and that’s a big mistake. Today, nothing—absolutely nothing— stands in the customer’s way from getting what the customer wants, the way the customer wants to get it, and where they want to get it.

Our task is to focus on doing everything possible to give them a great experience. That’s the only reward that counts. – John Graham

8/12/15 10:47 AM

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Master the Habits of the Truly Successful Most of us dream about being rich, but only a handful of people achieve it.

What makes them different? From the book Rich Habits: The Daily Success Habits of Wealthy People, by Tom Corley (Langdon Street Press), comes this list of practices that have made people like Warren Buffett and Bill Gates the richest people on the planet: n Persistence. Successful people never quit—in any area of their lives. n Goals. Leaders set realistic but challenging goals for themselves. They’re never satisfied with the status quo. n Mentors. You can’t know everything. Successful leaders surround themselves with mentors who help steer them in the right direction. n Positivity. People get ahead because they focus on the possibilities, not the problems. Maintain an optimistic attitude no matter what happens. n Education. The most successful among us never stop learning. They’re endlessly curious and passionate about mastering new skills. n Measurement. You can’t know whether you’re getting anywhere without an objective score. Leaders track their progress and have firm requirements for their ultimate success. n Support. Successful people don’t live in isolation. They seek out like-minded peers who offer encouragement and assistance—and provide it themselves when called upon.

Food Industry News® September 2015

Kuma’s Corner - Schaumburg Kuma’s Corner is off to a headbanging start in Schaumburg, outselling the heavy-metal-themed burger restaurant’s two Chicago locations combined on its opening day. “It’s been awesome!” said Director of Operations Ron Cain. “We’ve had a lot of Kuma’s regulars out there already.” The first suburban Kuma’s Corner is located in a 3,529-squarefoot space in the easternmost outlot building of the Woodfield Green Shopping Center -- directly across Golf Road from Woodfield Mall. The restaurant threw a welcome-to-the-neigbhborhood party for itself by treating its new business neighbors to samplings of its menu when it moved in.

The original Kuma’s Corner at 2900 W. Belmont Ave. in Chicago celebrated its 10th anniversary in August. – www.dailyherald.com

An intellectual is a man who takes more words than necessary to tell more than he knows. — Dwight D. Eisenhower Don’t Miss Chicago Gourmet, Millenium Park: Sept. 25-27th A thief steals other people’s work. — JC

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September 2015

Page 15

Now your customers can offer Chicago-style Italian beef that’s been made using a process that we’ve perfected over decades. After 34 years of preparing Italian Beef for some of Chicago’s most successful chains, we are now offering USDA Choice Italian Beef products to food service operators and distributors.

Rosie’s Rivers Edge Tavern at 9501 W. Devon Ave in Rosemont opened to the public in August with live entertainment every Friday and Saturday evening downstairs in Rosie’s Speakeasy.

From nostalgic bands, such as Kenny Patton & The Deep City Band, to dueling pianos will helm the stage until late with an all request DJ taking the reins until 4 a.m. The 1,500 squarefoot space doubles as a private party room for parties of 100 guests and more. “Our goal with Rosie’s is to create a high energy atmosphere that truly resonates with the local community and celebrates the best of what surrounds us—great food and drinks with friends and neighbors, for work and pleasure,” says owner Mark Hoffmann.

Below: We lose touch with the tactile art of writing and the occasional doodle. These hand-sewn leather journals are made exclusively for business gifting and built with the quality every great writer is looking for. The classic styles and designs, featuring rough-cut pages and handsewn signatures, are what make these journals exquisite for your prized Indiana Jones or journalkeeper. Available from Carl Wolf & Co., Chicago : carlwolfco.com

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Restaurant Swap Thirty-seven of the world’s top chefs recently swapped restaurants as part of the Grand Gelinaz! Shuffle. In addition to running a dinner shift in a new restaurant, chefs went through the motions of their contemporaries’ lives, staying in their homes and spending time with their families. “Once you dare to do something different, you open yourself up to learn something new,” said Rene Redzepi of Denmark’s Noma restaurant.

– Adapted from Forbes

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Food Industry News® September 2015

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$15 Quickservice Wage Evaluated

Millennials have a unique perception of health and wellness, and they prioritize fresh, less-processed foods, sleep, staying Dr active and social connections when it comes to their health, according to Hartman Group CEO Laurie Demeritt.

Millennial interest in healthy eating habits grew 12 percentage points between 2011 and 2014, and the demographic’s emphasis on fresh food is affecting sales of certain products, including butter, which millennials prefer over margarine, she said.

A panel established by New York Gov. Andrew Cuomo to evaluate wages in the quickservice industry will recommend that the minimum wage be raised to $15 per hour, a source said. Franchisees said singling out their industry for higher wages is discriminatory. “We’re not corporate, just the local people who are trying to support our families,” said Laura Jankowski, owner of three Tropical Smoothie Cafes. – Adapted from The Wall Street Journal

How Money Motivates Employees Although most companies use money to motivate employees, research has long suggested that external rewards (and punishments) aren’t terribly effective when it comes to creative, conceptual work and innovation. In fact they may even undermine intrinsic motivation, which Daniel Pink has argued is most crucial to 21st-century work (see his 2009 best seller Drive: The Surprising Truth About What Motivates Us).

New research helps clarify how and when financial rewards boost performance. In 2010 a large Asian IT services company randomly assigned 19 teams (roughly 11,400 employees in all) to either a treatment or a control group.

For 13 months members of the treatment group were awarded points for ideas that were accepted for implementation; they got additional points if clients rated their ideas highly. (The points could be redeemed at an online store.)

Nothing else about the submission process was changed: All the employees submitted ideas through the company intranet, a supervisor reviewed the ideas, and a panel of senior managers decided which ones to share with clients.

Millennials Prefer Fresh Food

– Adapted from Supermarket News

“It is great that the Food Industry News has a serious commitment to keep industry folks aware of new things happening in our industry.”

Chef Anthony Luna, Moxee

Those the clients accepted were implemented, and the results were tracked. The experiment showed that offering rewards prompted more people to contribute ideas—but each person submitted fewer and better ideas, on average. The researchers say that “motivational crowding out”—the notion that extrinsic motivators undermine intrinsic motivation—was not the dynamic behind the reduced number of ideas per employee.

Rather, the structured incentives focused people on coming up with better ideas.

The experiment also showed that ideas generated by more people were likelier than other ideas to be shared with clients and green-lighted for implementation—a finding that underscores the benefits of group work. And members of the treatment group continued to submit higher-quality ideas even after the experiment ended. “This issue is often misunderstood,” says Michael Gibbs, one of the researchers. “Incentives can easily undermine intrinsic motivation, including creativity, if they reward the wrong outcomes or behaviors. But if they reward the right ones, they certainly can reinforce creativity.”

–Harvard Business Review

8/12/15 9:43 AM

Food Industry News® September 2015

Cary Miller Presents People Selling the Industry This month I am proud to be pictured with Joey Marquez, of Samco Enterprises, operators of the John Barleycorn and Moe’s Cantina concepts. Joey and his team understand the importance of excellent service and quality food, which is how they’ve earned a stellar reputation.

Tony Svanascini is joined by his Mom Charlene, who together, along with 450 other employees provide exceptional service and support to the clients of AmericanEagle.Com. Their company has become the country’s leader in producing quality websites that work. AmericanEagle.Com is not only a Food Industry News advertiser but a vendor as well. They produced and maintain our website and have done an excellent job in doing so. If you are looking for a quality vendor that will protect your online image and presence be sure to speak with the professionals at AmericanEagle.Com. See their ad on page 40 of this issue.

Michael Hahn, owner of AlGelato Chicago is joined by one of the firms marketing associates Nicole Dobner. In recent years AlGelato Chicago has enhanced its product line of locally produced all natural Gelato. In addition to its foodservice items and their famous sliced spumoni loaf, the company now offers retail items for upscale grocers and gourmet shops.

Lori Zaitz is in the Marketing Department at Gold Rush Gaming, a leading Licensed Terminal Operator in Illinois serving over 250 locations with live video slots and video poker gaming. Gold Rush Gaming assists establishments in getting licensed with the Illinois Gaming Board and gets them processed as soon as possible to start making money. To learn more about Gold Rush Gaming, see their listing in our Buyer’s Guide under Video Gaming Terminals.

Erik Barkley is the owner of Tugboat Coffee, a local micro coffee roaster based in Addison, Illinois. After working in the coffee industry for eight years, Erik and his wife decided it was time to express their passion for coffee by starting their own wholesale micro roast business, Tugboat. They feel that good coffee starts with the farmer and ends with the barista, which is why they only source coffee from direct trade agreements; creating sustainable relationships with farmers and paying them a fair wage for their hard work. By connecting the farmer’s passion for harvesting with Tugboat’s passion for roasting, it guarantees the best possible cup. To learn more about their company, see their listing in our Buyers Directories under Coffee Roasters.

Allison Collins and Randall Butts are with Select Brands, LLC, producers of Chicago’s own Argia B’s Mumbo Bar-B-Que Sauce. In 1950, Argia B staked his claim on Chicago’s south side opening his first restaurant in the historic Bronzeville neighborhood. A culinary perfectionist, Argia B wasn’t impressed with the ho-hum national brands available to restaurants at the time, so inspired by his southern roots, he crafted his own tantalizing new sauce which was notably sweet, tangy and savory. Before long, restaurant customers and other chefs began asking to buy his sauce, and an American dream manifested. The success quickly expanded beyond South Side Chicago restaurants to independent retail stores, grocery chains and to other restaurants. Allison continues with the family legacy today.

Bob Jensen and his son Patrick are the cofounders and owners of Chicago’s Arguss brewery. The Argus Brews have nice flavor, depth, and an unusual and carefully brewed taste of a premium craft beer. Their brewery is located in the historic Joseph E. Schlitz distribution stables, dating back to the early 1900’s.

Two large terra cotta horse heads on the parapet still identify this unusual building, which once housed the Schlitz horse teams and carriages. As a father and son team, Bob and Patrick understood that a hard-working, can-do attitude would take Argus over the line from above average to exceptional. The company sells products through the Miller Coors distribution network.

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Page 17

Will Legal Pot Help Your Sales?

On Thursday, July 23, the Appropriations Committee voted 16-14 on an amendment to allow marijuana businesses access to federal banking services, a landmark shift that will help states like Colorado, where pot is legal, fully integrate marijuana into their economies. That means that businesses can now use banks to legally deposit and finance pot sales.

The moves also opens up the sales of related pot items; with numerous tobacco and smoke shops already winking about some items under their glass counters, the stigma is melting.

As one pundit said, following Colorado’s legalization move, fast food sales have never been better as states tax revenue has found its golden egg.

In May, the Senate made history by voting in favor of the first pro-marijuana measure ever offered in that chamber to allow the Veterans Administration to recommend medical marijuana to veterans. In June, it was time for the House to pass its appropriations bill for Commerce, Justice and Science.

Since Colorado went legal about 18 months ago it was a financial windfall for the 23 states decriminalizing pot. It’s become a revenue bonanza for local and federal government.

The number of medical marijuana states has grown to 23; 14 states have legalized nonpsychoactive CBD oil; and 13 states have legalized industrial hemp, spurring a rapidly expanding legal market for a plant long demonized by the DEA. The Marijuana Tax Act of 1937 which effectively banned its use and sales did not take into consideration that “cannabis” was present in almost many U.S. tinctures and medicines available at the time. The Schafer Commission of the 1970s attempted to reduce laws governing its use, but t h e n - Pr e s i d e n t WHAT DOES YOUR FLOOR SAY ABOUT YOUR BUSINESS? Nixon commissioned a report to Dirty? Shiny? Worn? Bad? Impressive? Old? Unsafe? give it a solid “no” Call the Floor Maintenance Experts Today vote.

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Food Industry News® September 2015

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American craft beer production volume rose 16 percent from January through the end of June 2015 as compared to the same time last year, according to mid-year data released by the Brewers Association.

sept 17-24.indd 18

Dennis Ward also known as “The Oil Guy” has created the perfect recipe for the Chicagoland restaurant industry when it comes to managing and going green with their frying oil. The Chef Mac brand of culinary cooking oils provides restaurants with a safe, clean and cost effective way to purchase, use and then recycle their frying oil.

To make things easier for his customers, Dennis uses a route system to bring his fully stocked truck to his customers’ door. With Chef Mac, there is no reason for pre ordering oil, so it’s one less item for chefs to worry about. There is no need for a grease dumpster in the alley so it makes a cleaner (and safer) process for the kitchen staff, and helps eliminate nasty odors noticed by customers and neighbors. According to Ward, many restaurant owners are concerned with the horrible stench associated with grease containment units behind their business. The Oil Guy also notes that because his costs are consistent, he offers sustainable pricing which helps their customers to be more profitable. “We have found the real reason for our success is a great product, fair pricing and great service, that combination allows chefs and buyers to focus on what they do best; serve their customers!” said Dennis Ward, founder and president of Mac Ward Industries, owner of the Chef Mac brand. The Chef Mac ad appears on page 31 of this issue.

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Food Industry News® September 2015

www.foodindustrynews.com

Page 19

Becoming Resilient: How To Carry On From Adversity Examples of resiliency are all around us. Athletes who lost limbs but went on to compete again. Survivors of 9/11 who rebuilt from the rubble. Holocaust victims who are living out long, fulfilling lives. Look to your own community for inspiration. You likely know someone who once dealt with something terrible but has found joy again. In fact, researchers have found that resilience in the face of adversity is more common than uncommon.

So, what does it mean to be resilient? “Resilience is a measurement of one’s capacity to recover fully from an adversity,” says Charles Figley, PhD, director of the Tulane Traumatology Institute in New Orleans, where he studies traumatic stress resilience.

“It’s like pressing a balloon tightly and examining how completely the balloon assumes its original position.” Psychologists say that resilience can be learned—it’s not something we either have or don’t have. So if times are tough right now, you can take steps to strengthen your resilience. Even if you’re not struggling at the moment, adopting these habits now can help you down the road when life throws you a curveball.

Expect Things to Get Better If you fall into a rough patch, you may not feel happy the next day. Or even the next week. But eventually, with time, light will begin to peek back into your life. If you want to work on bouncing back, you must expect that good things will happen, says Phyllis Zilkha, PhD, a clinical psychologist in Manhattan. “If you’re expecting only bad things to happen, how resilient can you be?” Optimism, Zilkha says, is the single biggest factor in recovering from adversity. It’s what makes some of us seek out solutions to our troubles instead of pulling the covers over our heads.

Don’t Ignore Your Calls and Emails There’s no shortage of reasons why having a support system helps us get through tough times.

Friends and loved ones can provide an invaluable distraction from our negative thoughts. When we’re feeling isolated, they remind us that we’re attached to a group—and that we’re important to someone.

They can also provide a fresh perspective: “If they’re not in the middle of the grief or the difficult period, people outside it can see a broader picture and say, ‘Yes, what’s going on now is terrible, but look at this possible positive outcome,’” Zilkha says. “Social support is among the ‘protective factors’ that increase our odds of having high resilience when faced with daunting adversity,” Figley adds. “It enables processing of the experience to focus on solutions.”

Go On a Mind Vacation Although it’s natural for your mind to turn over events in your head, getting a break from negative thoughts can be restorative and healing, and keeping yourself busy can give you some much-needed distance from your troubles. Work is a time-hon-

sept 17-24.indd 19

ored way of recovering from pain—you’re getting paid to focus and produce, so you won’t be able to think about your problems. Or volunteer, which shifts your focus from yourself to others and could even help you see your troubles in a new light. One study at Vanderbilt University found that volunteering reduces depression and enhances happiness, life satisfaction, self-esteem, physical health and our sense of control over our lives. Try spending some time engaged in a hobby that you can lose yourself in. These moments when you’re not focused on pain or loss create a chance for joy to sprout again.

Tickle Your Funny Bone When Figley looked at what makes emergency first responders resilient to traumatic stress, humor emerged as one of the most important protective factors. Humor dampens down our natural fightor-flight reaction to negative events and lowers our stress hormones. It also shifts our perception of a difficult situation from an emergency to a less distressing issue, so we can calm down, look at it from different angles and cope with it better. “When you feel that you have done the best you can in addressing questions like ‘Why did this happen to me?’, take a break and experience something that makes you laugh,” Figley says. It will allow you to adapt to the reality you’re faced with.

Count Your Blessings Feeling grateful—something we can actively work on—improves our overall wellbeing and helps us cope with our troubles. In one study, people who created a list of five things they were grateful for over the past week felt better about their lives as a whole and were more optimistic about their expectations for the upcoming week than those who recorded hassles from the past week. The benefits of thankfulness even helped people living with a difficult health condition. Study participants with a neuromuscular disease felt better about their lives and more connected to other people after they wrote a gratitude list than those who didn’t count their blessings.

Finally, Remember That This, Too, Shall Pass Try reminding yourself of this when you’re feeling low. Because it’s true! “Everything in life has a beginning and end,” Zilkha says. These endings may not be the best outcomes you can imagine, but they can bring some relief. For example, if you’ve gotten a serious diagnosis, you’ll probably feel panicked and distraught. That feeling will subside a bit when you learn about treatments and start working toward getting better. If you’re going through a divorce, you won’t miss your ex as keenly a year or two down the line. “When something bad is happening, it’s like being in the middle of the ocean,” Zilkha says. “When you’re there you think it just goes on forever, but it doesn’t. I’m no believer that everything will turn out wonderful, but things can be better than they are now.” –Happify

Panos celebrates our employees

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Food Industry News® September 2015

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www.SunshineSupplyUSA.com Eastland Food Corporation, the leading Asian food importer and distributor, based in Maryland, opened a new branch in Bolingbrook, Illinois, on July 8, 2015. Mrs. Vipa Mekhaya, Senior Vice President, visited the branch. Mr. Bond Yacharn, the branch manager, and his team are looking forward to providing the best Asian food products and services to customers in Chicago area and its neighboring states.

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Food Industry News® September 2015

AROUND CHICAGO With Valerie Miller TASTE OF THAI TOWN The last four years have been a journey for award winning chef Arun Sampanthavivat and his team of investors from Chicago and Thailand to create Thai Town. Arun is the chef/owner of Arum’s, one of the best known Thai restaurants in the country.

Together their dream and vision was to build something for the community here in Chicago, not only for the Thai people but for everyone to enjoy.

The building that houses Thai Town was once a police station and it had a jail in the basement. The transformation of this building was a big job which took them a little longer to complete than they expected. Right now Arun and his investors are operating the Taste of Thai Restaurant here serving lunch and dinner. It’s a beautiful space, warm, welcoming and casual. They also have a Noodle Bar which serves authentic Thai and Asian noodle dishes. Chef Joe Sukjan came from Thailand to run the restaurant. On the menu are some of the traditional Thai dishes such as; chicken satay, crispy pot stickers, Pad Thai which are traditional Thai rice noodles stir fired served with choice of meat. Entrees include Roasted Duck Curry and Green Chicken Curry.

For dessert they have sweet mango with sticky rice.

The future holds more good things for Thai Town.

They plan on opening a Wellness Center offering Thai massage and relaxation therapy. They have a space where they plan on offering grab and go cooked meals. They plan to offer cooking classes and catering. This is just the beginning for them.

Taste of Thai Town Restaurant is located at 4461 N. Pulaski in Chicago, Illinois. They are open from 11:00 am until 10:00 pm.

For a traditional Thai meal and more info log on to tastofthaitown.com.

Quote: I never see what has been done: I only see what remains to be done- Buddha

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Healing Your Inflammation

Sizzle isn’t just about summer weather or the patio grill, says author Cherie Calbom (The Juice Lady’s Anti-Inflammation Diet).

Inside your body, where you can’t see the “smoke and fire,” there may be an internal rolling boil at work called inflammation. It is the engine that drives the most feared illnesses of middle and old age.

It is estimated that more than half of all Americans are inflamed, with most people not knowing they are. Most ailments associated with chronic inflammation, such as lupus, rheumatoid arthritis, diabetes, fibromyalgia, atherosclerosis, inflammatory bowel, chronic pancreatitis, obesity, heart disease and Alzheimer’s disease, could be helped with an anti-inflammation diet. If inflammation has been turning up the heat inside your body, you can cool the simmer with a few key changes to your diet and lifestyle.

Certain foods, such as dark red cherries, ginger, dark chocolate, berries and hibiscus, offer superior anti-inflammation properties.

Hibiscus has been shown to not only lower high blood pressure and uric acid for people with gout, it also helps to quench the fires of inflammation.

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Food Industry News® September 2015

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Thomas Edison once said, “Make it a habit to keep on the lookout for novel and interesting ideas that others have used successfully. Your idea needs to be original only in its adaptation to the problem you are working on.” The lesson? Creative thinkers know how to adapt. Follow these four steps to train your own creative mind to adapt ideas into new solutions: ■ Look at your present problem and compare it to other similar situations. There is wisdom in the old idiom “He who forgets the past is doomed to repeat it.” Disregarding past efforts is reinventing the wheel, and a costly waste of time and resources.

■ Look into the past and find a parallel. What solutions did other people use that you could apply to your situation?

■ Identify people you can emulate. Observe how they approach challenges and problems.

■ Expand your scope by looking at ideas outside your field. Can you find any to incorporate?

If forced to choose between the penetentiary and the White House for four years, I would say the penitentiarry. –William Techcumseh Sherman

Thank You Counts Mom, you taught us to say “Thank you” when we were children. Why do you have to teach this to adults? Unfortunately, in a world where everyone is always in a rush, it’s easy to forget this little nicety. When you convey thanks, you are acknowledging the kindness, thoughtfulness, or helpfulness shown to you by another person. There is no downside to this courtesy, and it is usually much appreciated by the recipient. Monitor yourself, and make sure you are expressing thanks in the following situations: 1. Say “Thank you” if someone helps you or goes above and beyond for you. One woman said that she gave a reference for a colleague looking for work. The man got the job, but he never thanked her. She said she would never help him again.

2. Use “Thanks” as a closing in your emails. Writing “Thanks” or “Thank you” is a quick and effective way to acknowledge someone’s effort. When texting, you can use the shortcut “thx,” if appropriate.

3. Wave “Thanks” to the driver of a car that lets you into a line of traffic. Most men wave; women, all too frequently, don’t.

Most drivers see the wave as an acknowledgment of their kindness. Kindness begets kindness.

One driver lets you into the line; you let someone else in; that person may extend the courtesy to a third driver. As a result, we all end up with an easier commute to work. And the person you wave to as you are driving to an interview just may be the person who will be interviewing you.

Stranger things have happened.

4. “Please” counts too. In addition to expressing thanks, remember to say “Please” as well in appropriate situations. One administrative assistant said that she worked for five bosses. The boss who added “Please” to his requests was the boss who got his work done first.

–Excerpted from The Essentials of Business Etiquette

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Page 23

3rd American Sale Bull Burger Champ

The 3rd Annual American Sale Bull Burger Battle Competition crowning Naresh “Squared” Nair” as the Chicago Champ. The Chicago event was held on Saturday, July 25 at American Sale in Carol Stream, Nair, who works at Caliendo’s in Winfield, took the title with his Brie Bacon Apple Relish Burger. He and other regional winners will have the opportunity to to compete on Team Bull at the World Food Championships in Kissimmee, Florida this November.

Hampton Rocks River North

The Hampton Social, the newest concept from restaurateur Brad Parker, recently opened at 353 W. Hubbard Street. The 7,000 sq. ft., 300-seat restaurant resembles the relaxing, upscale atmosphere of the Hamptons and offers coastal cuisine and summer themed, craft cocktails. “We wanted to bring a fresh dining experience to Chicago,” states owner Brad Parker “The focus will be on providing quality cuisine and excellent service in a refreshing and relaxed setting where groups can socialize and unwind.”

The lunch and dinner menus are comprised of fresh seafood starters including Maryland Crab Cakes, Spanish Calamari, Coconut Shrimp, P.E.I Mussels and more.

A Raw Bar section offers seasonal Ceviche, a Shrimp Cocktail, Shucked Oysters, a Seafood Tower, Snow Crab Claws and Tuna Tartare.

As for lobster, The Hampton Social has it covered with their “Lobster Overload” section which features a Maine Style Lobster Roll (creamy goodness) as well as a Manhattan Style Lobster Roll (buttery and delicious). The section also features Mama’s Deviled Eggs, deviled eggs with a lobster twist, Montauk Mac, a lobster macaroni and cheese dish, F.G.T Sliders, made with lobster, fried green tomatoes, lettuce and housemate slaw and a lobster.

Large plates include Halibut, 12 oz. Prime Rib, Amish Chicken, Linguine and Clams, Skuna Bay Salmon and Scallops. A dessert station positioned near the entrance adds a final touch of summer with a selection of gelato and pastries.

sept 17-24.indd 23

Kissing Colleagues: Is It Ever Okay?

“You must remember this, a kiss is still a kiss...”

Imagine this: An attractive salesperson greeted one of her customers at a business dinner with a kiss... unfortunately, right in front of his disapproving wife.

Contact with the sales rep was soon cooled and evaporated.

Greeting someone with a kiss on the cheek when others are around also may cause difficulty.

Plus, others observing the kiss might assume that it is acceptable for them to greet the person in a similar manner, which would most likely not be the case. However, the main reason to avoid this kind of behavior is that the man or woman you greet with a kiss may be very uncomfortable with the greeting.

Love, family, familiarity and personal connections should be leveled off in public; a kiss is an intimate act and should be reserved for a personal mo-

ment outside of business, never in a business environment. The second consideration is to the woman wearing make-up: One wrong smooch can smear or erase anything on the skin.

In the U. S. business world, shaking hands is the default greeting, and it is never out-ofdate. When a respectable entrance or exit requires contact, it is advisable to follow Dooley Wilson’s advice in CASABLANCA: “The fundamental things apply as time goes by.”

The foolish and the dead alone never change their opinions. — James Russell Lowell

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Chef Profile NAME: Anthony Raines RESTAURANT: Sheraton Hotel OKC Downtown PHONE: 405-235-2780 ext 2502 ADDRESS: 1 North Broadway, Oklahoma City, OK 73102 BIRTHPLACE: Cleveland Ohio CURRENT POSITION: Executive Chef FIRST FOODSERVICE JOB: Line Cook FAVORITE FOOD: I love the classic french style, veal AWARDS/HONORS: Employee of the month three times while working for the Marriot corperation. As a team we won the March of Dimes competition in 2007 held here in OKC. MEMORABLE CUSTOMERS: Going way back, many guestS have passed through my dinning rooms. Martha Stewart, Frank Zappa, The Yaz from the famous Boston Red Socks, Billy Joel, Motley Crew and countless more bandS performing in the local areas. And I most recently served the President of the United States, Barack Obama in 2015.

WORST PART OF JOB: As a chef your time with family is limited because we work all the major holidays and most weekends. But as the chef of a Bed and Breakfast I was able to have my young children come in and play with food along side of me.

Industry’s First Study of Online Grocery Shopping Willard Bishop released its 2015 eCommerce SuperStudy, highlighting opportunities in online grocery shopping. Key insights include a list of top tier CPG manufacturers that are winning the fair-share-battle for food and non-food sales within the digital marketplace. Paul Weitzel, managing partner at Willard Bishop, said “Overall, center store food and non-food categories are doing very well online; however, the different fulfillment models cause category performance to vary significantly.”

The eCommerce SuperStudy, which benchmarks category performance and ranks manufacturers’ performance across four leading click and mortar retailers, provides actionable insights into the value of eCommerce programs, particularly in the areas of financial metrics, category performances, and shopper behaviors.

sept 17-24.indd 24

MOST HUMOROUS KITCHEN MISHAP: It wasn’t funny at the time, but a French chef I was under asked me to do a project with prime rib years ago. I guess I didn’t do it fast enough. He picked up the ribs and threw them at me. From that point on I never wait to start a project given to me by my chef. I still have contact with him today—20 years later.

FAVORITE FOOD TO PREPARE: As I mentioned earlier I love classic French style. And working on the East coast, I had the pleasure of using the freshest seafood to create amazing plates.

PART OF JOB THAT GIVES MOST PLEASURE: Two things.

Of course when a guest asks you to come to the table after a meal and the say how wonderful everything was. And second when you show an up and coming culinary personality how to create a sauce or new style of cooking; too see their eyes light up after they recreate that item for themselves.

IF YOU COULDN’T BE A CHEF, WHAT WOULD YOU BE AND WHY: I can’t remember not wanting to be a chef. But if I had to choose, a stay at home dad would have been the right choice. I have five wonderful children that I’ve missed a lot of time with.

BEST ADVICE RECEIVED: When you don’t have the passion for food anymore, get out of the field. Because your heart goes into every plate you create. And the guests know if you have passion or not.

FAVORITE VACATION SPOT: Skiing on a mountain. I didn’t get a chance to vacation much raising a large family. They went as I stayed back. I’ve been away from my parents and sisters for some time now while traveling the states. So, just a simple visit back home to Cleveland works wonders.

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Food Industry News® September 2015

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Page 25

Green City Market’s 15th Chef BBQ Shined On The rainy weather was no match for the great food and libations that warmed the hearts and souls of some 1500 people at Green City Market’s 15th annual Chef BBQ benefit July 16 in Lincoln Park. More than $170,000 was raised in support of Green City Market.

The BBQ featured nearly 100 of Chicago’s hottest chefs and restaurants and 30 of the Midwest’s top craft brewers, distilleries, wineries, and mixologists. Every restaurant and beverage participant donated products and staffing to the benefit, allowing GCM to earmark most of the funds raised toward supporting the year-round farmers’ market operations and programs such as the Link Matching Program, and its highly respected educational programs such as Club Sprouts and The Edible Gardens.

A virtual who’s who of Chicago’s culinary world contributed food and talent to the event, many of whom have contributed to putting Chicago on top of the world’s culinary map. Chefs including Rick Bayless of Frontera Grill, Topolobampo and XOCO; Stephanie Izard of Girl & the Goat, Little Goat and Duck Duck Goat; and Sarah Stegner, GCM Board of Directors Co-Chair and chef/ co-owner of Prairie Grass Café.

The event was made possible with the generous sponsorships of Wirtz Beverage Illinois, Goose Island Beer Company, Midwest Foods, Lakeshore Beverage, Edward Don & Company, Revel, Empire Cooling Service, Inc. and Tablescapes Event Rentals. See more photos on page 36.

sept 25-32.indd 25

10 Startup Snags

These ten mistakes will deepsix your dreams of opening your own business: 1: Choosing a bad business opportunity. If your plan satisfies a customer needs, at the right price and customers are willing to keep buying, good. Remember that even the best routines must change or fall behind a competitor. If you’re good to keep it all in balance, go for it.

2: Pursuing the wrong customers. You need to research and meet the correct contacts, otherwise, you’ll be trying to sell ice in a snowstorm.

3: Trying to sell the unsellable.

Many startups think their ideas are right and people will love them... But without careful research and testing, it’s a pipedream. Use surveys and focus groups to hone your product to consumer demands.

4: Selling at the wrong price.

Remember: Price – cost = Positive Cash Flow.

5: Overestimating the number of and speed of customer purchases 6; Mismanaging the business.

You can have all of the ingredients for something good, but in the wrong order or in the wrong allotment, can and will be a disaster.

7: Failing to hire the right peo-

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ple. When hiring, your number one order is to find people whose attitude and track record for success will raise the standards for you.

8: Losing key employees.

Once you find the best, treat them with respect and a sense of being part of your dream of a business. Ask them monthly if they’re happy; if not, find out why and make changes to keep them on your side.

9: Being unable to accomodate growth. In reality, growth always works on paper, but if you can’t cope with growth, the whole operation is doomed.

10: Letting quality slide. Keep two things on your mind as you experience growth: quality and employees.

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Food Industry News® September 2015

New Glassware Blowout Sale –Prices So Low It Pays To Buy In Bulk–

Customer Data: What Consumers Worry About

Though consumers worry about how their personal data is gathered and GLASS TUMBLER 12 OZ GLASS TUMBLER 14 OZ used, they’re surprisingly ROCK GLASS 8 OZ ignorant of what data Pricing Good 80¢ 90¢ they reveal when they’re ¢ 0 6 Until 9/30/15 H EACH EACH C A online, and most compaE Or Until 48 PER 48 PER PER 2 7 nies opt not to enlightCASE CASE Inventory Is CASE en them. This dynamic Sold Out erodes trust in firms and customers’ willingness to All share information.

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CAS CASE CASE Disney devised elecCash, tronic wristbands that Credit give park visitors access Cards and to attractions and hotel Cashier’s rooms and allow them Checks Accepted to charge food. Disney uses the bands to collect data on customers but clearly spells out its Hurry While Free Delivery practices and privacy Quantities On Orders Of Last! First policies. The tradeoffs 9515 W. Seymour, Schiller Park, IL $250 Or More Come, First transparent to the Cash & Carry Only Served!

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The Art of Shmoozing It’s great that it covers a lot of ground on the 1. Ask questions. Good shmoozers don’t dominate Users can’t trust you ifindustry, I can gather information from the hotel a conversation, they initiate it, shut up and listen. they don’t understand world, and restaurants, to country clubs.

2. Unveil your passions. If you can talk only about what you’re up to. ConChef darnell reed, luella’s Southern Kitchen sider how one of our cliyour job, you’re boring. Successful shmoozers are ents educates consumers passionate about multiple and diverse interests. A Ice cream DIstrIbutIon & supplIes benefit of your passions is that they provide ways to about its use of highly sensitive personal data. connect with people. Like hockey? Talk hockey.

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Page 27

A Flying Cucumber Takes Hendrick’s Gin To New Heights

Hendrick’s Air, the first (and only) flagship, was celebrated during a garden party of the most unusual kind on July 29th at Galleria Marchetti in Chicago. The massive Hendrick’s Gin dirigible christened The Flying Cucumber concludes its quirky 13-city tour in Chicago after granting expeditionary flights to what the company refers to as “fellow unusualists” in Los Angeles, San Francisco, Austin, Dallas, South Florida, New Jersey, New York, Philadelphia, Boston, Ann Arbor.

During a whimsical evening, nearly 400 guests were greeted by air hostesses in chic 50s uniforms, a postman who stamped Hendrick’s Air guest postcards for any destination in the world, a chatty shoe shine, and a ‘tortured writer’ who used his aging typewriter to produce individual limericks. A custom Hendrick’s Gin motorbike with a “cucumber” sidecar provided a fun photo op. And plenty of Hendrick’ Gin flowed including one cocktail, the Lady Grace Drummond-Hay, named for a journalist and the first woman to fly in the Graf Zeppelin’s Round-the-World flight.

“The 130-foot long, 44-foot tall blimp adorned with a giant ‘eye in the sky’ has captured the attention and imagination of people all across the nation,” said national brand ambassador Jim Ryan. “It’s been an exceptional success and we look forward to casting our eye over Lollapalooza’s massive crowds this weekend,” he added.

Through social media contest capturing the airship tagged with #HendricksAir #CucumberChallenge, consumers had the chance to win a ride or prizes.

Ryo Sushi, 62 East Madison, Chicago, IL 60602 Rent within view of Millennium Park is expensive and customers have choice. When Tracy Zhao, a well known international jeweler, decided to open a contemporary sushi house, she turned to Chicago restaurant designers Dearborn Architects. They translated her love of bejeweled settings and modern Japanese culture into a creative and artfully-crafted space. The result is a stylish 1,000 sf restaurant that comfortably seats 28 people with a look like no other. A luminous glass jewel box with custom applique, visible thru the large storefront windows, acts a beacon in this trend-setting neighborhood. Once inside, a custom wood and molded acrylic tree sculpture rises out of a white monolithic floor and provides a light filled canopy to dine under. The glow of colorful LEDs filters down thru the canopy creating a vibrant artistic expression. The sushi bar is adorned with a trio of budding lotus pendants, hung below a pool of floating translucent panels.

Patrons have a choice of table seating, or window seating with dramatic views of millennium park, and intimate views of passing pedestrians along the bustling throughfare. By inviting attention to the refinement of the dining environment, this beautiful interior reflects the owner’s trend-setting style while expressing culinary and architecturally sophisticated tastes.

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DINING WITH

Ms. X September 2015

Make the Most of What You Spend One way to keep a lid on spending—on things like cars or the latest tech toys—is to maximize the satisfaction you derive from the purchases you do make. A recent Journal of Consumer Psychology paPumpkin Pie Cheesecake per found that people (3 varieties of Pumpkin Cheesecake available) experience much deeper satisfaction when they buy “experiences” like vacations rather than things like furniture or clothing. That’s in part because we’re happiest when we’re spending time with people we love. So if you plan to foodservice.elicheesecake.com spend part of that raise, or call 800.999.8300 to learn more think about a family trip 6701 W. Forest Preserve Dr., Chicago IL 60634 to Hawaii rather than 800.999.8300 . sales@elicheesecake.com . foodservice.elicheesecake.com buying that luxury car.

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BIEN TRUCHA 410 W. State St. GENEVA, IL 630-845-3015. We had the opportunity to dine outside here and it was absolutely lovely. First we ordered a sangria and a beer. We started with an order of guacamole in which they added blueberries for a twist. Meals are served tapas style. The Pescado tacos which were beer battered tilapia were delicious plus we got the beef tenderloin brochetas and the esquitesgrilled corn with butter, lemon and chile. Everything was fabulous, that’s why there was a line waiting to get in.

BROOKHAVEN MARKETPLACE 100 Burr Ridge Parkway, BURR RIDGE, IL 630-908-3180. Family owned and operated with three locations total: Burr Ridge, Darien and Mokena, Illinois. The Burr Ridge location is the one I shopped at. This store is gorgeous. The butcher shop and fish department are definitely something to check out. The display and product quality is stellar. I picked up some of the pre- made kabobs; the chicken ones were wrapped with bacon. Very competitive prices and high quality products.

CITRUS DINER 844 E. Ogden, WESTMONT, IL 630-655-1840. This is a bright, cheerful and friendly restaurant. In the front of the place they have a big juicer where fresh orange juice is made. They have excellent breakfast selections, salads and sandwiches. I had the Moo Burger which was really good. Instead of fries you can get sweet and regular mixed homemade potato chips.

DELBE’S CAFÉ 1100 Davis EVANSTON, IL 60201 847-424-1006. I love the names they’ve given the sandwiches and the selection. The Chico is turkey, avocado, provolone, mushroom and pesto or the Red Line is pastrami, smoked cheddar, tomato, horseradish and mayo. They also have Liege waffles made fresh daily; get one with whipped cream. It is absolutely melt in your mouth delicious.

EDEN’S THE ORIGINAL 6045 N. Cicero CHICAGO, IL 773-736-3385. They serve breakfast, lunch and dinner here. Full menu offering, burgers, dogs, sandwiches, beef, sausage, subs, fish, chicken and gyros. I have two favorites here on the dinner specials; the skirt steak plate served with grilled onions, French bread & fries and the chicken kabob plate which comes with rice, sauce and pita. Both have so much flavor. Good sized portions and very reasonable prices.

GOOSE ISLAND 1800 W. Fulton CHICAGO, IL 312-226-1119. They now offer a 45 minute taproom tour on premise. This tour allows you to see the process of making beer. During the tour you will have the chance to sample some of the Goose Island beers plus you get to leave with a custom made pint glass. Go online to gooseisland.com to purchase your tickets.

You must be 21 years old to participate.

MAHARAJA 9765 W. Higgins ROSEMONT, IL 847-720-4971. Authentic Indian cuisine. Chef owned and operated. They offer a lunch buffet Monday through Sunday from 12:00 until 3:00 pm. For around 10 bucks you can load up and sample and taste an array of items on the buffet. Dinner starts daily at 5:00 pm. They offer a vast menu of Indian and Indo –Chinese dishes.

SUSHI + 4430 Fox Valley Center Drive AURORA, IL 630-820-1666. The sushi is displayed on a conveyer belt that goes round and round. Pick your plate, the items are color coded which determine the price of each item.I started with the pork ramen soup and then got a Bento box which had teriyaki chicken, gyoza, miso soup, rice and salad. Everything was so fresh.

8/12/15 2:58 PM

Food Industry News® September 2015

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BIG Flavor Small PrIceS

CBC Continues To Prosper In Chicago’s Restaurant Boon Since 1997, Chicago Builders and Contractors has been one of the leading General Contractors at the forefront of Chicago’s ever expanding hospitality industry; collaborating with owners, architects, and designers to build unique atmospheres to compliment any customer experience.

The firm has been involved in the construction and renovation of numerous hospitality projects throughout Chicagoland, including bars, restaurants, and nightclubs as well as fitness centers and salons, having valuable insight into the commercial construction industry and the special needs of the hospitality industry.

A team with an uncompromised attention to detail is what separates Chicago Builders and Contractors from other firms. The CBC team has been 17+ years in development and is composed of people with the right experience and technical knowledge to deliver any project safely, on time, with high quality and within a client’s budget.

They have many in-house capabilities to save their clients time and money, including licensed professional engineering and a local labor force capable of selfperforming many of the critical aspects of a project in order to complete the vision set forth.

As one of Chicago’s premier General Contractors, CBC takes the vast amount of architectural history of its buildings into consideration during a remodeling and renovation project while understanding the need for strict adherence to budget and schedule.

Quality is more than just aesthetics in nature, Chicago Builders and Contractors carries through their quality in every component of the project to exceed the client’s expectations. The firms repeat client base reads like a who’s who of the industry. You can see the

SInce 1983

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“When I interview sales managers, I take them to lunch to see how they treat the waiter and waitress.”

A top executive expressed the above sentiment which brings up an interesting etiquette question: If someone is not decent to waitstaff, will that person be decent to employees... or customers?

Company executives won’t hire a big ego with a character flaw that can kill valued business.

These behaviors are not complicated, and diners who use them will be viewed by others as considerate and pleasant individuals: ToGreet discover more are“Good switching to us,orcall now for free samples.

1. yourwhy waiter.

Saybuyers “Hello,” morning,” your accountant will thank you and so will your customers!

“Hi” when you make eye contact with the wait staff.

2. Do not speak down to the server. Ask for what you want politely and respectfully. No whistling to get your waiter’s attention. Try to catch the person’s eye, or in a polite voice say, “Waiter.”

3. Say “Thank you” when the waiter brings your food.

You can also, at times, acknowledge the waiter’s effort with a smile or nod.

4. If a problem occurs, be polite. How you react to a difficult situation in a restaurant can show others how you would react in a challenging situation at work. Exploding at someone is a career-killer 5. Don’t punish the waiter. Many times, when there is a problem with your service or your meal, it is not the waiter’s fault. Leaving no tip is not okay. Speak to the manager. If you really had problems with the waiter, discover more buyers are switching to us, call now for free samples. you could consider reducing theTotip to 10why percent.

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Stash Some of That Raise

It’s safe to say that since the invention of the first currency, every conceivable lesson about money has been handed down from one generation to the next. Yet as MONEY Magazine points out, many Americans are far from mastering its use. So, how do we manage to get rich? Here’s a small adjustment that will yield sizable savings: Save half your raises. A surefire way to speed up your path to a seven-figure net worth is to sock away all the raises and bonuses you get. But as behavioral finance research shows, too much deprivation now may cause you to binge later. The compromise: Bank some of your regular raises and bonuses—say, 50%, and spend the rest. Psychologically, “it’s important to celebrate your successes,” says Susan Mitcheltree, a financial planner in Lutherville Timonium, Md.

sept 25-32.indd 30

Food Industry News® September 2015

TRAVEL With Valerie Miller

MAYFLOWER TOURS – MYSTERY TOUR DESTINATION: UNKNOWN

A Mystery Tour is a tour that is planned out by Mayflower Tours. It’s a mystery because you don’t know where you will be going. It’s a day by day guessing game so who knows where you will end up?

The driver and tour guide keep the destinations top secret and offer a few clues along the way.

Our guide Diann would pass out a bag of clues daily. Everyone on the bus would try to figure out where we would end up and a lot of times we were wrong. I thought for sure we would be going to Memphis or Nashville since we were headed that way on the highway but we never ended up there.

This was my second Mystery Tour and I’m sure I will be taking another one soon. t’s just so much fun! They follow a schedule and know exactly how much time we need at an attraction.

Your responsibility as a traveler is to be on time when boarding the bus from whatever attraction or hotel we depart from.

Follow along on your itinerary for times of arrival for lunch, breaks, and clues for where we might be headed.

Being on a bus tour is great because you don’t have to do any of the driving; just sit back, relax and enjoy the scenery. On the bus they have a seating rotation system. This allows you to be in a different seat everyday. You don’t have to worry about your luggage; they take care of it for you. I was with a group that was very well traveled. One couple told me that they have been on fourteen Mayflower Tours and another couple said they were signed up for four Mayflower tours this year. You get to know your fellow travelers along the way because you sit together at breakfast, shows and are on the same tours.

On this tour we went to four states; Arkansas. Missouri, Kentucky and Tennessee.

Highlights included: ■ Lady Luck Casino –dinner and gambling- Caruthersville, Missouri ■ The Empress of Little Rock – 1880’s small luxury hotel and bed & breakfast where we enjoyed high tea ■ Star Spangled Girl – Dinner Theater and Show – Little Rock ■ Rock Town Distillery –Little Rock-bourbon distillery tour and sampling ■ The Old Mill at T.R. Pugh Memorial Park –Little Rock, Arkansas ■ The William J. Clinton Library and Museum ■ Mark Twain Riverboat –lunch ■ BBQ lunch and visit to a Cotton Museum of the South ■ Dinner and tour of an old mansion - Scott, Tennessee ■ River Heritage Museum and National Quilt Museum – Paducah, Kentucky In just a short five day period we were able to see all these attractions. There are so many interesting places to visit across the United States. I leave it up to the experts to get me there.

Mayflower Tours offers free home of local pickup from the Chicago area, Wisconsin, Northwest Indiana and Southeast Michigan. This option is definitely a plus, allowing travelers not to have to worry about how they will get to the point of where the tour begins. Mayflower Tours located in Downers Grove, Illinois is a professional tour operator handling individual and group guided tour arrangements. For more info visit-mayflowertours.com

8/12/15 2:58 PM

Food Industry News® September 2015

Those #!$# RoboCalls

Washington just made it much easier to stop those annoying robocalls (if that’s not redundant).

Despite heavy lobbying from telemarketers, the FCC ruled to uphold the Telephone Consumer Protection Act and bolster the Do Not Call Registry. Among its rulings: Phone service providers can now offer robocall blocking technology to customers. Consumers can opt out of robocalls at any time.

The same protections and optout rights regarding telemarketing messages apply to text messages as well as calls to wireless and landline phones. To stop robo- and other telemarketing calls, register your numbers (home and mobile) at DoNotCall.gov. And look for your phone service provider to offer callblocking tools in the near future.

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Page 31

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HBR.ORG Page 32

Food Industry News® September 2015

THIS MONTH

rdner,

ional ddress es tion cross use ms and r “stars” rating Gardner can ely.

he s serving firm’s search oes not more uggestion t the htners” not s. Most ionals and e hem by amount hen nt those s and partners. that’s ifference

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between an “open” (all partners know what every partner makes) and a “closed” (only a handful know) compensation system, and how each type of system can enhance or impede collaboration.

Finally, I expected some clientcentric approach as one prescription for enhancing collaboration. Every industry study that we’ve seen over the past two decades informs us that clients choose their professional services providers based on entirely different criteria—number one being a “demonstrated understanding of my industry.”

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sept 25-32.indd 32

How To Handle Interruptions and Rude Interrupters

6/8/2015 10:51:57 AM

Nobody likes to be interrupted. Nor do they like to be excluded from a conversation or to have their contributions ignored. As for the rest of us watching and witnessing an interruption, we often get irate or send up a collective groan, if not shouting at the rude confronter.

There are 12 behaviors that most often cause conflict in the workplace. Your credibility may be hurt if you respond rudely when someone interrupts you, But anyone who interrupts a speaker or cuts into anything organized is there to disrupt publicly, perhaps to embarrass, most often just to act illogically.

Here are five options to try if you are interrupted—that is, if you are sure that you aren’t a conversation hog: 1. Let it go. People occasionally interrupt one anBias Still In The other.

Workplace 2. Continue speaking. Many times the person tryHEALTHIER IS HERE Four out of 10 working to interrupt will stop talking. You may need to ers surveyed in a Pew your a little to make sure the person a healthraise services andvolume innovation study said that As there hears you, but don’t company, we power modern healthshout. are double standards 3. Say something. care by combining data and analyticsTry a polite but powerful refor women seeking sponse such as “I’ll get to that in a moment,” “Hold the highest levels withoftechnology and expertise. that thought,” “Excuse me—I wasn’t finished,” or leadership in politics or business. They addoptum.com“I’m still talking.” Deliver your line in a neutral, not ed that women have harsh, tone of voice. to outshine their male 4. Wait until the interrupter has finished speaking. counterparts—and You can then say, “As I was saying . . .” Make sure more than one-third this doesn’t sound sarcastic. of respondents believe 5. Confront the person privately. If someone frethe electorate and quently interrupts you, talk to that person. Let him corporate America are know that he has a tendency to interrupt you, and not ready to put more you want it to stop. The interrupter may not be women in top leaderaware of his behavior. – Business Etiquette ship positions.

September is National Yoga Month. More than 1,600 yoga studios will offer a week of free yoga to new students with a Yoga Month Card. For more information and to print a card, visit www.yoga healthfoundation.org.

MONDAY, SEPTEMBER 7 September is a great time to buy large appliances as retailers phase out older models to make room for new ones. Look for discounts of up to 20% on stoves, dishwashers and washer-dryer combos.

SATURDAY, SEPTEMBER 12 It’s Library Card Signup Month.

If your library is one of more than 30,000 that work with e-book lender Over- Drive, your card allows you to borrow more than two million e-books, audiobooks and videos for your e-reader, computer, phone or tablet.

WEDNESDAY, SEPTEMBER 16 Expect the Fed to begin raising interest rates at the Federal Open Market Committee meeting. But the hike may be the only one for the year.

SATURDAY, SEPTEMBER 19 Krispy Kreme rewards customers with a fulsome bounty on Talk Like a Pirate Day. Get a free doughnut for ordering like a pirate, or get a free dozen for dressing like one. Landlubbers need not apply.

WEDNESDAY, SEPTEMBER 23 Make sure your home is prepared for colder weather.

Scheduling a technician to examine your furnace now will cost $80 to $100, money well spent if it means not having to wait for a repairman in the dead of winter.

Tip Counter Help?

Gratuities are not necessary in venues without sit-down service (including those where you pay up front and someone brings you your food), says the Emily Post Institute, so don’t feel guilty about pressing “no” or drawing a line through the extra space on your receipt. When the counter staff go out of their way to accommodate your requests, however, tipping is a way to show thanks.

8/12/15 2:58 PM

Food Industry News® September 2015

www.foodindustrynews.com

Page 33

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ELIS CHEESECAKE FESTIVAL 2015

Beat Retirement Health Costs NOW

The Employee Benefit Research Institute estimates that men who turned 65 last year would need $116,000 and women would need $131,000—on top of their nest eggs—to have a 90% chance of covering their health expenses. You have a powerful tool in your arsenal: a health savings account. If you have a high-deductible health plan, you can use an HSA to save pretax dollars, invest tax-free, and withdraw your savings tax-free to spend on medical expenses. Financial planner Harold Evensky found that retirees with a one-year cash reserve are less likely to run out of money than retirees who are trying to live off their investments alone. You don’t need to wait until retirement to implement this. Research by retirement expert Wade Pfau shows it makes sense to trim your equity exposure before you head into retirement to avoid this very scenario. You can do this by adding to cash.

Keep your savings in two buckets: one for the long haul, and one for short-term costs. Prepare for health emergencies. Among millionaires worried about depleting their nest eggs, most cite the cost of health care as a potential factor, make fear your guiding As your pockets deepen, you become more vulnerable to another financial risk: lawsuits. “When you look at the biggest dollar risk out there, it’s liability,” says Laura Adams, senior analyst at InsuranceQuotes .com, noting that your savings may be in jeopardy if you get into a car accident or are involved in a costly lawsuit. Once your net worth outstrips the amount of liability coverage you have on your auto or home insurance, which generally happens when you’re worth half a million, it’s time to get an umbrella liability policy, Adams says. Umbrella insurance will pay legal fees and settlement costs beyond what your car, home, or rental insurance policies will cover. Pay about $300 a year in premiums to protect up to $1 million, according to the Insurance Information Institute.

This isn’t the sexiest move you can make, but if millionaires can teach you anything, it’s that boring and prudent pays off handsomely in the long run.

Most company’s IT problems could be solved if they just had more “take your kids to work” days.–MB

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Page 34

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Food Industry News® September 2015

As seen in the 2015-2016 Pocket Buyer’s Directory. Request your copy today.

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sept 33-40.indd 34

Giardiniera & Condiments Marinated Vegetables 10+ Varieties of Stuffed Olives Direct Importer of Olives

Fabulous Freddies Italian Eatery at 701 W. 31st street in Bridgeport, Illinois has been family-owned and operated since 1990. They are celebrating 25 years of being in business.

Buona–the original Italian Beef opens its 15th location of the family-owned business at 2425 W. Main Street in St. Charles, IL. Q-BBQ is opening a new location in October at 124 N. Marion St. in Oak Park, IL. The Taste of Polonia Festival takes place Sept. 4th - 7th at the Copernicus Center in Jefferson Park.

World Tea’s in-depth tea education is hitting the road. With stops in Boston and Chicago this fall—November 7-8 will be an exciting and immersive tea experience at the Wyndham Grand Chicago Riverfront. Mark Anthony and Carlos Vives are on the UNIDO2 Tour 2015. Sept. 25th at the Allstate Arena in Rosemont, IL. Goddess and Grocer plans to open another location at 5318 N. Clark in Chicago. Ziyad Brothers Importing offers more than 1,600 great tasting, high quality products to consumers through nearly every major retail store and most quality ethnic food establishments.

Chicago’s Best Summer Wingfest is com-

ing to Bailey Auditorium on September 5th, 2015. Scott Weisner is the new Executive Chef of the White Oak Tavern & Inn at 1200 W. Webster in Chicago. Logan Square Beer Festival on Sept. 12th features 20 breweries and 50 kinds of beer. The Windy City BBQ Classic comes to Soldier Field on Sept.

11-12 and features BBQ, craft beer, live Blues music and cooking demos. Phil Stefani is partnering with Adolfo Garcia to create a Cuban restaurant called Rum Club at 602 N. Wells St. in Chicago – opening fall, 2015. Halfway to St. Patrick’s Day presented by Miller Lite — Chicago White Sox vs.

Minnesota Twins - Sept.

12. First 20,000 fans get a White Sox flat cap; also fireworks. Naperville Last Fling - Sept.

4-7 is a family event with a parade, carnival rides, children’s area, music stages, and food vendors Labor Day weekend at Naperville’s Riverwalk. Binny’s Beverage Depot on Wold Rd. and US 30 in Mokena, Illinois is now under construction with plans to open fall of this year.

8/12/15 3:20 PM

gonnella ads_Layout 1 7/31/13 3:00 PM Page 2

Food Industry News® September 2015

How To Dodge Too-Personal Conversations

Suddenly, you’re caught offguard by a guaranteed powderkeg of a privacy invasion.

Here are some ways to duck uncomfortable discussions: n Change the subject. n Simply state the facts.

For example, “I am no longer engaged to Anna. I’m okay.” n Leave the group. If an awkward topic comes up in a group situation, give some reason for leaving and then leave. For example, “I have a phone call coming in to my office in a few minutes. I’ll catch up with you later.” n Be polite and powerful.

You could say, assertively, “I am uncomfortable discussing this, but thank you for your concern.” n When it’s obvious that you’re face-to-face with a selfdirected inquisitor, it’s OK to

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hit back because sometimes boorish people don’t see how insensitive they are. When a line gets crossed, address it: “That’s private; that’s not public knowledge and I’m of-

fended that you’d go there, but obviously, you’re itching for something shocking or intrusive, aren’t you? That’s cruel and hurtful.”

How one company is helping to sweeten the ice cream business in Chicagoland When it comes to the ice cream business in Chicagoland, one supplier goes far beyond what one might expect and here’s why. Founded in 1988, Fox Valley Farms had a simple focus: serve top quality dairy mixes with the highest level of service possible and build family-like relationships with their customers. They quickly realized that buyers want choices and variety. For this reason, the company not only sells over 100 blends of high quality dairy mixes, but also a full line of hard pack ice creams. They also supply ancillary essentials all treat shops require, including Cones, Fudges, Syrups, Toppings, Candies and a full line of Disposable Packaging items. In any given category, they go deep with a large variety rather than the standard answer “this is what we carry”.

Their loyalty to their customers is helping the company grow. In 2013, the company moved its operations to a custom-built, state of the art distribution center in Aurora, IL. This new facility includes upgraded security features, refrigerated docks, and 24 hour monitoring of their cold storage equipment enabling them to preserve the integrity of the products they distribute.

Their philosophy is to bring in what their customers want, which has led them to become a full service supplier to many of Chicagoland’s Ice Cream, Frozen Custard, Frozen Yogurt, Shake, and Paleta Shops. Fox Valley Farms understands their customer’s unique weather-driven business that requires special attention to freshness and perishability. For this reason, the firm carries a rapidly turning inventory, but still achieves an average fill rate of over 99% for each order. So, if you’re looking for the highest quality fresh ice cream mixes with the best service around, give your friends at Fox Valley Farms a call today! To learn more about Fox Valley Farms, see their ad on page 26 of this issue.

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list k c e h C g n i t e Mark s For Supplier p Trade Magazine Display Ads p Direct Mail Piece Distribution p Industry Buyers Directory Listings p Monthly Lists of New Restaurants p Ongoing Mailings To New Food Businesses p Event Co-Sponsorships p Digital Advertising p Facebook & Twitter Exposure p Strategy Suggestions p Coupon and Promotion Ideas p Promotional Ideas

Every Sale Begins With a Conversation...

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Food Industry News What the Pros Say About Food Industry News:

It’s great that it covers a lot of ground on the industry, I can gather information from the hotel world, and restaurants, to country clubs. –Chef Darnell Reed, Luella’s Southern Kitchen

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Small New York Restaurant Hit with I-9 Penalties contributed

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Immigrations and Customs Enforcement (ICE), Public Affairs representative Danielle Bennett has stated that “ICE is coming down hard on I-9 clerical errors to drive home the point that the integrity of employment records are as important to the federal government as the integrity of tax files or banking records”.

This has become evident by the following story: A small restaurant in Rochester, New York, the Black and Blue Restaurant was assessed with a $264,605 fine from Immigrations and Customs Enforcement (ICE). The fine was eventually reduced to $88,700 by the Department of Justice’s Office of the Chief Administrative Hearing Officer (OCAHO).

This was at great legal expense the restaurant. ICE came back last year, and assessed the restaurant’s Buffalo, New York location with an additional $32,850 fine. It is important to note that not one illegal immigrant was employed by this employer.

The I-9 form most employers use has 7 pages of instructions. The actual instructions for the I-9 form contain 70 pages of guidance causing incredible potential liability for any employer completing an I-9.

It is available at the United States Customs and Integration Service / US Immigration web site USCIS. gov, or just search for ICE Handbook for Employers.

Since January 2009 the following statistics point to I-9 compliance as a liability no business can afford to neglect: n 180 Business Owners, Managers & Supervisors have been criminally charged n 225 companies have been debarred from federal contracts n Over 3,200 employers have been audited n Technical violations (for clerical errors on the I-9) can run from $110 - $1,110 each n $110,000 is the average employer fine n Over $50 Million in fines have been assessed The importance of compliance with the I-9 cannot be overstated. It will only continue to expand, as according to ICE representatives there are 20,000 agents in all 50 states already deployed.

10/13/14 PM 8/12/151:34 3:20 PM

Food Industry News® September 2015

www.foodindustrynews.com

National News New York’s wine industry has come a long way in the last three decades, growing to over 400 wineries, five American Viticultural Areas and generating $5 billion annually in economic benefit for the state.

Much of the state’s growth was supported by the New York Wine & Grape Foundation, which is celebrating its 30th anniversary this year. - Wines & Vines magazine After spending 23 years growing throughout Southern California, the 15-unit Wood Ranch BBQ & Grill chain is planting its flag on the opposite coast. The first Wood Ranch outside SoCal opened last month in Springfield, VA, and more are planned for the Washington DC/ Maryland/Virginia market. McDonald’s is planning a national rollout of its all-day breakfast as soon as October, 2015. United Natural Foods has terminated its distribution contract with Albertsons 10 months early as part of a longterm strategy to redirect resources to expand its offerings of fresh foods, specialty cheese, gourmet and ethnic items, and provide e-commerce solutions for shoppers, said President and CEO Steve Spinner. - Progressive The World Dairy Grocer Expo in Madison, Wisconsin is coming Sept.

29 - Oct. 3, 2015. Don’t miss the 2nd Annual

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with Co-Host

2015 Industry Retailer Award Recipient Tony's Fresh Market

Golf Outing Village Links Golf Course, Glen Ellyn

2015 CAFÉ/Sysco Corporation Educators of the Year, June 18, 2015, Niagara Falls Culinary Institute, Niagara Falls, N.Y. Pictured (l. to r.): Matthew Williams, Neil Doherty (Sysco’s director of culinary development), Faith Jennetta, Annmarie K. Chelius and Adam Weiner.

Grocery Merchandising Association

Annual Conference & Expo October 7 – 8, 2015 2015 October 7

Middleton Beer Festival - Sept 19 at Craftsman Table and Tap, Middleton, Wisconsin.

Aldi announced it will launch its first stores in Southern California in March 2016 and is expected to open 25 more stores before July 2016. TravelChannel.com names the 2015 Travels Best Cruises – Best Family Cruise – Royal Caribbean Anthem of the Seas. Best Alaskan Cruise – Celebrity Solstice. Denny’s Corp. opened 13 restaurants this year including four international locations. They completed 77 remodels including 17 at company restaurants. The Grand Ole Opry in Nashville recently celebrated their 90th anniversary. Jimmy Buffet’s Margaritaville opens in early fall; San Antonio Texas. Alain Ducasse, one of the world’s most influential chefs will debut Rivea and Skyfall Lounge at Delano Las Vegas in fall 2015.

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October 8

Drury Lane Conference Center Oakbrook Terrace • Educational programs • Expo & Statewide Bagging Championship • Industry Awards Banquet

Industry Awards Banquet • Thursday, Oct. 8 Drury Lane Conference Center Oakbrook Terrace

Tony’s Fresh Market 2015 Industry Retailer Award Honor Tony’s Fresh Market by attending the banquet and by placing a congratulatory ad in the 2015 Conference Magazine.

Registration Call the Association office at 630-627-8100 or visit www.ilfood.org for information about attending the banquet, seminars, advertising or exhibiting in the Trade Show

Your Tweets Are Preserved... Forever. Really.

How would you feel about a piece of your writing being lodged in the US Library of Congress?

What if that piece of writing was every single tweet you’ve ever sent? In 2010, the library announced its intention to store Twitter’s entire back catalogue, then an estimated 21 billion tweets, now rising by half a billion a day. The project raised eyebrows, both because of its scale and the apparent pointlessness of storing so much ephemera. Five years on, no date has been set for the archive to be opened. The project could be further complicated by “right to be forgotten” activists who do not wish their tweets to be stored for posterity, for whatever reason.

Just The Facts ■ Savings Bonds worth gifting? If you’re determined to put money into a savings bond as a gift, go with an EE bond, advises Jackie Brahney, marketing director of SavingsBonds.com.

The Treasury will adjust the bond’s value to double the original issue price after 20 years if interest payments have not raised the bond’s value to that level. That’s a minimum return of 3.5%.

■ Can I shred this? After you’ve paid your credit card bill, shred the monthly statement unless you need it to claim tax deductions.

Monthly bank statements can also go into the shredder unless you need them

for tax purposes. Shred pay stubs after you’ve received your Form W-2 and checked it for errors. You can dispose of brokerage statements once you receive your annual statement, unless they show a gain or loss that you’ll need to report on your tax return.

Hold on to statements that show the cost basis for an investment you still own.

■ Harness technology to reduce paperwork. The IRS accepts digital copies of supporting tax documents, so you can scan documents you’ll need, such as letters from charities, and convert them to digital files. Back up the files with an external hard drive or flash drive. Or store scanned documents

on the Internet, using free cloud-based services such as Apple iCloud Drive, Dropbox, Google Drive or Microsoft OneDrive.

Custom Made Seat Covers For Your Booths

Professionally installed or ready to install Call 877-321-7372 Your #1 source for replacement covers

Express Seating We Got You Covered!

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TO PLACE YOUR AD, CALL 847-699-3300

Food Industry News® September 2015

S OFT PRE TZ E L B UN S & SN ACKS LIGHT AND AIRY WITH A TOUCH OF SWEETNESS NOW AVAILABLE THROUGH SEVERAL CHICAGOLAND BROADLINE DISTRIBUTORS AND AT RESTAURANT DEPOT

Cary Miller, receives the Food and Beverage Equipment Executives Past President Award The FBEE (Food and Beverage Equipment Executives) Club of Chicago recently awarded Food Industry News VP Cary Miller with its Past Presidents award for his service to the group. Founded in 1941, the FBEE is a group comprised of suppliers which do not compete with each other, for the purposes of sharing knowledge, mentoring, exchanging information on new locations and networking. At this meeting, Cary “passed the gavel” to incoming president Michael Coker, founder and president of CSI, one of Chicagoland’s leading foodservice and refrigeration service firms. Also pictured are the FBEE executive secretary Beth Gibbs and club treasurer Terry Gibbs, both of Gibbs and Associates, manufacturers reps for the food industry.

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Food Industry News® September 2015

www.foodindustrynews.com

Page 39

Over 500 brands expected to be pouring, including:

THE 2015 CHICAGO INDEPENDENT SPIRITS EXPO

An adult spirits tasting featuring independent spirits, distillers, importers and bottlers from around the world.

Wednesday, September 30th, 2015 4:30pm - 9:30pm

The Chicago Hilton Hotel & Towers 720 South Michigan Ave, Chicago, IL VIP and General Admission Tickets are now available for purchase

Please follow us on Facebook AN OVER 21 EVENT. PLEASE REMEMBER TO DRINK SENSIBLY.

Designed to spur impulse sales and increase profi ts, Server’s new Soup Stations with merchandising graphics help to showcase and enhance any soup program.

Proudly made in the USA and backed by a two year warranty, these NSF listed rethermalizers quickly heat soup to a safe serving temperature and maintain the desired temperature for superior flavor and texture from first serving to the last. For more information, visit www.countertopfood-warmers.com

Americans tend to have about 3 cups of coffee a day. Some 90% of all U.S. homes have an air conditioner.

It would take about 40 trees to make a lifetime of newspapers for each U.S. citizen. $1.6 Billion — Amount collected by airlines in the U.S. for checked bags and reservation changes in the first quarter of 2015–the most since bag fees were introduced in 2008. - TIME magazine Popeye’s Louisiana Live Well menu features items that a full of flavor and all 350 calories or under. Beets are high in fiber, vitamin C, and magnesium. Beets contain compounds that may reduce blood pressure. Garrett Popcorn – a Chicago tradition since 1949 has shops

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in Hong Kong, Japan, Korea and Singapore. Orlando Airport is the second busiest airport in the state of Florida. The Wendy’s system of restaurants includes more than 6,500 restaurants in 29 countries and U.S. territories. People who sleep fewer than six hours a night are 27% more likely to become obese. Blood pressure increases as weight increases.

Weight loss is one of the most effective lifestyle changes for controlling blood pressure. Egg yolks are rich in Vitamin D. Check the expiration date on your passport. Most countries require at least a six month validation.

The average American consumes more than 10 pounds of chocolate every year. People who love chili peppers might be eating their way to a longer life, according to a new study published in The BMJ. - bmj.com Baltimore Innovation Week is happening Sept.

25-Oct. 3. This is a festival filled with food trucks, live music and great outdoor venues. Spices and herbs play an important role in cooking. They give classic dishes their characteristic flavor. Furthermore they are full of vitamins and secondary metabolites and can help to reduce the usage of salt. - all-about-food.org Food allergy is a serious medical condition affecting up to 15 million people in the United States, including 1 in 13 children. Starbucks tries BBQ with their new BBQ Beef Brisket on Sourdough.

See their ad in the 2015-2016 Pocket Buyers Guide

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TO PLACE YOUR AD, CALL 847-699-3300

Food Industry News® September 2015

Business Cards In A Social Media World

Classifieds Work! Place yours: 847-699-3300

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I recently gave my business card to a potential client. She was impressed that my Facebook address was on my card because she had seen few cards where small business owners provided that information.

Because social media have changed the way we connect with our customers, clients, colleagues, and employers, your card may need to include your addresses for Facebook, LinkedIn, Twitter, or your blog. To help you make this decision, ask yourself these questions: 1. Have I included the necessary information? Think about the majority of your potential clients and customers, and include on the card the information they will need. This usually means your name, your title, company name and/or logo, address, phone number, and email and web addresses.

2. What can I eliminate? Is the information on the card easy to read? Make sure your card is visually appealing—that means it should not look cramped or crowded. Can you eliminate your fax number? Do you need both your business and cell phone numbers? If you have a lot of

information you must include, use the back for the less essential information.

3. Which social-media addresses do I use for business? Include the social-media addresses that help you stay in contact with your customers, clients, and other business associates. If adding all your links overwhelms the card, place them on the back. When you hand your card to someone, you can point this out by saying, “If you want to connect with me by social media, my addresses are on the back.”

4. Should I include a Quick Response (QR) code? QR codes are bar codes that can be scanned by smartphones to provide a link to your websites or LinkedIn profile. If you include a QR code, generally you would place it on the back of the card.

5. Is a photograph necessary? Most corporate cards don’t include photographs, but you may want to include a photograph if you use your card for marketing purposes. Speakers will often have photographs of themselves on their cards.

If you want to give someone your card, and the person has not asked for it, ask that person for his or hers. This makes it easier to add, “Oh, and here is mine.” –Excerpted from The Essentials of Business Etiquette

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Food Industry News® September 2015 ACCOUNTANTS BDO (Formerly SS&G)........................................ 847-824-4006 Baker Tilly ........................................................... 312-729-8100 ACCOUNTING FIRMS Plante Moran.................................... Page 14..... 312-207-1040 ADVERTISING Food Industry News ............................................ 847-699-3300 AIR FILTERS-SALES & SERVICE Averus ................................................................. 800-393-8287 Olympia Maintenance ......................................... 708-344-0344 ALARM SYSTEMS Keyth Security Technologies ............................... 847-433-0000 ARCHITECTS Dearborn Architects ............................................ 312-939-3838 Sarfatty Associates ..............................................847-920-1100 ASIAN FOOD PRODUCTS Kikkoman Sales USA .......................................... 630-954-1244 ASSOCIATIONS Illinois Restaurant Association ......... Page 33..... 312-787-4000 ASSOCIATIONS & TRADES Illinois Food Retailers Assoc ............ Page 37..... 800-624-6712 ATM MACHINES Meirtran ATM.................................... Page 25..... 800-382-5737 ATTORNEYS Judd Lofchie & Associates ............... Page 08..... 630-236-3600 Scharf Banks Marmor ...................... Page 16..... 312-662-4897 The Jenkins Law Group ................... Page 15..... 312-726-0666 Dregerlaw............................................................ 312-322-0955 Tabahi Law .......................................................... 847-260-8182 AUCTIONEERS Bob King Auctions ............................ Page 21..... 847-458-0500 AWARDS Classic Design Awards ....................................... 847-470-0855 AWNINGS & CANOPYS Chesterfield Awnings ....................... Page 30..... 312-666-0400 Universal Awnings & Signs ................................. 773-887-3935 BAKERS-WHOLESALE Eli’s Cheesecakes............................ Page 28..... 773-736-3417 Gerhard’s European Desserts ......... Page 21..... 847-234-0023 Gonnella Baking Co ......................... Page 35..... 312-733-2020 IL Mulino di Valenzano Bakery ......... Page 29..... 773-934-1625 Miller Baking .................................... Page 38..... 414-347-2300 JR Dessert Bakery .............................................. 773-465-6733 Milano Baking ................................................... 800-495-BUNS BAKERY EQUIPMENT Leach Food Equipment Dist............. Page 30..... 815-712-7707 BAKERY EQUIPMENT-NEW & USED Bake Tech ........................................................... 847-357-9303 BAKERY EQUIPMENT-SERVICE & REPAIR Bake Tech ........................................................... 847-357-9303 BAKERY-PRODUCTS Instantwhip Chicago......................... Page 08..... 800-933-2500 Miller Baking .................................... Page 38..... 414-347-2300 BAKLAVA Libanais Sweets .................................................. 847-329-5060 BANKING Ridgestone Bank.............................. Page 07..... 847-805-9520 BANNERS Universal Awnings & Signs ................................. 773-887-3935 BANNERS & POSTERS Accurate Printing................................................. 708-824-0058 BAR & NIGHTCLUB SECURITY Extrity LLC .......................................................... 773-501-3203 BAR SPOTTING/HOSPITALITY SECURITY Petritis Group Inc IL Lic 117001002 .................... 847-705-6619 BAR STOOLS Chicago Booth ................................. Page 31..... 773-378-8400 Richardson Seating-Fse. Division ....................... 312-829-4040 Waco Manufacturing ........................................... 312-733-0054 BAR SUPPLIES Ramar Supply Co............................. Page 27..... 708-233-0808 BASSET TRAINER CERTIFICATION CPB Consulting................................................... 877-884-0277 BATCH FREEZERS Kool Technologies ............................ Page 36..... 630-483-2256 BEEF New S B L INC ................................. Page 22..... 773-376-8280 BEER DISTRIBUTORS Louis Glunz Beer ............................. Page 22..... 847-676-9500 BENEFITS-EMPLOYEE BenefitMall .......................................................... 630-320-1417 BEVERAGES Lifestyle Beverages............................................. 630-941-7000 BOOTHS Chicago Booth ................................. Page 31..... 773-378-8400 Waco Manufacturing ........................................... 312-733-0054 BOOTHS-UPHOLSTERERS Chicago Booth ................................. Page 31..... 773-378-8400 BREAD & ROLLS Gonnella Baking Co ......................... Page 35..... 312-733-2020 IL Mulino di Valenzano Bakery ......... Page 29..... 773-934-1625 BURGLAR ALARM SYSTEMS Keyth Security Technologies ............................... 847-433-0000 BURRITO’S-GOURMET Mame’s Burrito’s ................................................. 303-722-7222

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BUTTER-CLARIFIED Danish Maid Butter Co ..................... Page 29..... 773-731-8787 BUTTER-PREPORTIONED-WHIPPED Danish Maid Butter Co ..................... Page 29..... 773-731-8787 CABLE TV-SALES & INSTALLATION All Internet Now................................................... 312-335-9495 Prime Time Sports .............................................. 847-637-3500 CAMERA & VIDEO SYSTEMS Keyth Security Technologies ............................... 847-433-0000 CARPET, RUG & UPHOLSTERY CLEANING Sexton Complete Care..................... Page 17......847-827-1188 CASH & CARRY OUTLETS GFS Marketplace ................................................ 800-968-6361 CASH REGISTERS & SUPPLIES Schmaus Cash Register & POS ......................... 847-675-6066 CATERING-VEHICLES DCI Central ...................................... Page 22..... 800-468-7478 CHAIRS-COMMERCIAL Chicago Booth ................................. Page 31..... 773-378-8400 Clear Chair Store ................................................ 773-253-4883 Richardson Seating-Fse. Division ....................... 312-829-4040 Waco Manufacturing ........................................... 312-733-0054 CHARCOAL Charcoal Supply Company ................................. 312-642-5538 CHEESE-WHOLESALE Wiscon Corporation ............................................ 708-450-0074 CHEESECAKES Eli’s Cheesecakes............................ Page 28..... 773-736-3417 CHEMICALS Lee’s Chemical Solutions.................................... 844-550-5337 CHICKEN-PROGRAMS FSI/Foodservice Solutions .................................. 847-719-6088 CHILI Captain Ken’s Foods........................ Page 08......800-510-3811 CHORIZO Quay Corp........................................ Page 03..... 847-676-4233 CIGARS Pacific Cigar Company .................... Page 40......630-972-1189 CLASSIFIED ADVERTISING Food Industry News ............................................ 847-699-3300 CLEANING PRODUCTS Reckitt Benckiser-Professional ........................... 800-560-6619 SuperClean ......................................................... 847-361-0289 CO-PACKERS T F Processors.................................................... 847-709-2600 COFFEE Farmer Brothers Coffee ...................................... 312-437-1818 COFFEE & TEAS Royal Cup Coffee............................. Page 12..... 630-254-3365 True Brew Outfitters ............................................ 773-252-7000 COFFEE HOUSE PRODUCTS True Brew Outfitters ............................................ 773-252-7000 COFFEE ROASTERS Tec Foods ........................................ Page 10..... 773-638-5310 Passion House Coffee Roasters ......................... 312-733-3998 Tugboat Coffee ................................................... 630-390-6613 COFFEE-GOURMET & SPECIALTY True Brew Outfitters ............................................ 773-252-7000 COLD STORAGE Perishable Distribution Solutions ........................ 888-491-1641 CONCESSION EQUIPMENT & SUPPLIES Gold Medal Products .......................................... 800-767-5352 CONSTRUCTION-RESTAURANTS Chicago Builders & Contractors ....... Page 30..... 773-529-6000 CONSULTING & DESIGN A D E Foodservice Equipment .............................630-628-0811 CORNED BEEF-FRESH EX-Cel Corned Beef ........................................... 312-666-2535 Vienna Beef ........................................................ 773-278-7800 CORPORATE GIFTS Vienna Beef ........................................................ 773-278-7800 CUSTOM PLASTIC CUPS J & C Enterprises ................................................ 708-476-5523 DAIRY-PRODUCTS Instantwhip Chicago......................... Page 08..... 800-933-2500 Quay Corp........................................ Page 03..... 847-676-4233 DECOR & DESIGN Zap Props ........................................ Page 17..... 773-376-2278 DELIVERY-VEHICLES DCI Central ...................................... Page 22..... 800-468-7478 DESSERTS Gerhard’s European Desserts ......... Page 21..... 847-234-0023 Algelato Chicago ................................................. 847-455-5355 DIRECT MAIL PROGRAMS Food Industry News ............................................ 847-699-3300 DIRECTV Prime Time Sports .............................................. 847-637-3500 DISHWASHER-LEASING & RENTAL Cintas Corporation .............................................. 630-543-3666 Lee’s Chemical Solutions.................................... 844-550-5337 DISTRIBUTOR SALES REPS Jeff Goworowski................................................... 312-738-1111 DUCT CLEANING Enviromatic Corp of America ........... Page 18..... 847-729-8000 Averus ................................................................. 800-393-8287 Olympia Maintenance ......................................... 708-344-0344 ELECTRICAL REPAIR & MAINTENANCE Mackay Heating & Mechanical......... Page 15..... 847-381-0448

Page 41 EMPLOYEE BENEFITS PROVIDERS Trinet ................................................................... 888-874-6388 EMPLOYEE SERVICE OUTSOURCING Trinet ................................................................... 888-874-6388 ENERGY BROKER (ELECTRIC & GAS) LessThanComEd.com ........................................ 847-846-9823 ERP SOFTWARE-FOR DISTRIBUTORS TopshelfDS.......................................................... 770-883-7441 ETHNIC FOODS Kikkoman Sales USA .......................................... 630-954-1244 FAUCETS Faucet Shoppe The ......................... Page 11..... 773-478-3890 FILTERS-EXHAUST SYSTEMS Averus ................................................................. 800-393-8287 Olympia Maintenance ......................................... 708-344-0344 FIRE ALARM REPAIR & TESTING Valley Fire Protection .......................................... 630-761-3168 FIRE SUPRESSION SYSTEMS Averus ................................................................. 800-393-8287 Foster & Son Fire Extinguishers ......................... 708-233-9505 Fox Valley Fire & Safety...................................... 847-695-5990 FIRE-ALARM SYSTEMS Keyth Security Technologies ............................... 847-433-0000 FIRE-EXTINGUISHERS Averus ................................................................. 800-393-8287 Foster & Son Fire Extinguishers ......................... 708-233-9505 Henrichsen Fire & Safety Equip .......................... 800-373-9714 FIRST AID-EQUIPMENT & SUPPLIES Affirmed Medical Service .................................... 847-322-9185 FLOOR MAINTENANCE Sexton Complete Care..................... Page 17......847-827-1188 FLOORS-SALES & REPAIRS Customcrete LLC ................................................ 847-651-9699 FOOD BROKERS Lazza Food Service Brokerage........................... 847-322-8893 FOOD DISTRIBUTORS Christ Panos Foods ......................... Page 04..... 312-421-6100 Devanco Foods ................................ Page 22..... 847-228-7070 Tec Foods Inc................................... Page 10..... 773-638-5310 US Foods ......................................... Page 02..... 800-323-1004 Anichini Brothers ................................................. 312-644-8004 Artisan Specialty Foods ...................................... 708-762-5238 Kingdom Farms................................................... 312-226-4456 Kronos Foods...................................................... 800-621-0099 Market Produce................................................... 312-666-3106 FOOD EQUIPMENT Bob King Auctions ............................ Page 21..... 847-458-0500 Gold Medal Products .......................................... 800-767-5352 FOOD PRODUCTS Tec Foods Inc................................... Page 10..... 773-638-5310 GFS Marketplace ................................................ 800-968-6361 Grecian Delight ................................................... 847-364-1010 Mame’s Burrito’s ................................................. 303-722-7222 Riverside Foods ...................................................800-678-4511 FOOD PRODUCTS-PREPARED Captain Ken’s Foods........................ Page 08......800-510-3811 FOOD-DISTRIBUTION SOFTWARE TopshelfDS.......................................................... 770-883-7441 FOOD-PRODUCTION SOFTWARE TopshelfDS.......................................................... 770-883-7441 FOODSERVICE EQUIPMENT Leach Food Equipment Dist............. Page 30..... 815-712-7707 March Quality Used & New Equip.... Page 09..... 800-210-5895 Thunderbird Food Machinery ........... Page 18..... 866-451-1668 Zepole Restaurant Supply ............... Page 06..... 630-783-1239 Losurdo Inc ......................................................... 630-833-2828 FOODSERVICE EQUIPMENT-REPAIR Mackay Heating & Mechanical......... Page 15..... 847-381-0448 Bake Tech ........................................................... 847-357-9303 CSI - Coker Service Inc ...................................... 888-908-5600 Cobblestone Ovens ............................................ 847-635-0172 FOODSERVICE- LAYOUT & DESIGN A D E Foodservice Equipment .............................630-628-0811 Losurdo Inc ......................................................... 630-833-2828 Sarfatty Associates ..............................................847-920-1100 FOODSERVICE-EQUIPMENT PARTS CSI - Coker Service Inc ...................................... 888-908-5600 Cobblestone Ovens ............................................ 847-635-0172 FOODSERVICE-SUPPLIES Ramar Supply Co............................. Page 27..... 708-233-0808 GFS Marketplace ................................................ 800-968-6361 FREEZER & REF TRAILER RENTAL/LEASING Black Star Kitchens & Commissaries.................. 847-350-9774 FREEZERS-ALL TYPES Custom Cooler & Freezer ................ Page 29..... 630-879-3131 FRYERS FSI/Foodservice Solutions .................................. 847-719-6088 FURNITURE-COMMERCIAL Richardson Seating-Fse. Division ....................... 312-829-4040 GASKET REPLACEMENT SERVICE Hands on Gaskets & Hardware .......................... 708-641-7007 GELATO Algelato Chicago ................................................. 847-455-5355 Palazzolo’s Artisan Dairy .................................. 800-4GE-LATO

GELATO EQUIPMENT & SUPPLIES Kool Technologies ............................ Page 36..... 630-483-2256 Palazzolo’s Artisan Dairy ................. Page 23... 800-4GE-LATO GIARDINERA Natali Brand ........................................................ 847-668-6590 V Formusa Company .......................................... 312-421-0485 GIARDINIERA E Formella & Sons ........................... Page 34..... 630-873-3208 GLASSWARE Sarica Foods .................................... Page 26..... 847-671-9680 GLYCOL REFRIGERATION SYSTEM & REPAIR Mackay Heating & Mechanical......... Page 15..... 847-381-0448 GOURMET-FOOD PRODUCTS Artisan Specialty Foods ...................................... 708-762-5238 Market Produce................................................... 312-666-3106 Viola Imports ....................................................... 847-690-0790 GRASSFED BEEF Tallgrass Beef Company .................. Page 12..... 312-846-1361 GREASE REMOVAL SERVICE Hopkins Grease Company .................................. 877-404-7327 Kaluzny Bros Inc ................................................. 815-744-1453 GREASE TRAP PUMPING SERVICE Tierra Environmental........................ Page 16..... 888-551-1998 Hopkins Grease Company .................................. 877-404-7327 Kaluzny Bros Inc ................................................. 815-744-1453 GREASE-EXHAUST CLEANING Enviromatic Corp of America ........... Page 18..... 847-729-8000 Averus ................................................................. 800-393-8287 Olympia Maintenance ......................................... 708-344-0344 GREEK FOOD PRODUCTS Olympia Foods ................................. Page 11..... 773-735-2250 Kronos Foods...................................................... 800-621-0099 GYROS Devanco Foods ................................ Page 22..... 847-228-7070 Olympia Foods ................................. Page 11..... 773-735-2250 Kronos Foods...................................................... 800-621-0099 H/R-HUMAN RESOURCE SERVICES BenefitMall .......................................................... 630-320-1417 Trinet ................................................................... 888-874-6388 HAMBURGER PATTY MANUFACTURER Devanco Foods ................................ Page 22..... 847-228-7070 HAMBURGERS -FRESH & FROZEN Allen Brothers 1893 ............................................ 773-890-5100 HEATING & AIR CONDITIONER SERVICE & REP Mackay Heating & Mechanical......... Page 15..... 847-381-0448 Mechanical 24 ..................................................... 847-987-9738 HOOD & EXHAUST-CLEANING Enviromatic Corp of America ........... Page 18..... 847-729-8000 Automated Cleaning (Foster & Son) .................. 708-233-9505 Averus ................................................................. 800-393-8287 Olympia Maintenance ......................................... 708-344-0344 HOOD & EXHAUST-SYSTEMS Belvin/J&F Sheet Metal Co ................................. 312-666-5222 HOOD SYSTEMS-FIRE Averus ................................................................. 800-393-8287 Henrichsen Fire & Safety Equip .......................... 800-373-9714 HOT DOGS Crawford Sausage .............................................. 773-277-3095 Red Hot Chicago................................................. 800-249-5226 Vienna Beef ........................................................ 773-278-7800 ICE CREAM Chocolate Shoppe Ice Cream .......... Page 24..... 608-221-8640 Fox Valley Farms ............................. Page 26..... 630-231-3005 Homer’s Gourmet Ice Cream ........... Page 18..... 847-251-0477 Instantwhip Chicago......................... Page 08..... 800-933-2500 Palazzolo’s Artisan Dairy ................. Page 23... 800-4GE-LATO Algelato Chicago ................................................. 847-455-5355 Nestle Ice Cream Company ................................ 800-531-2663 ICE CREAM-EQUIPMENT & SUPPLY Kool Technologies ............................ Page 36..... 630-483-2256 ICE MACHINE REPAIR & SANITIZING Major Appliance Service ..................................... 708-447-4100 ICE MACHINES Apex Beverage Company ..................................877-901-APEX ICE MACHINES-SALES-RENTAL OR LEASING Empire Cooler Service ..................... Page 28..... 312-733-3900 Mechanical 24 ..................................................... 847-987-9738 ICE-MAKING EQUIPMENT/REPAIR & SERVICE Mackay Heating & Mechanical......... Page 15..... 847-381-0448 ICE-SCULPTURE AAA Nadeau’s Ice Sculptures ............................. 708-366-3333 INSURANCE Heil & Kay Insurance Agency........... Page 32..... 847-259-1421 Jos Cacciatore & Company ............. Page 08..... 312-259-8200 Northern Illinois Insurance ............... Page 20..... 815-226-9353 Society Insurance ............................ Page 03..... 888-576-2438 Caro Insurance Services..................................... 708-745-5031 Clermont Specialty Managers ............................. 800-504-7012 Concklin Insurance Agency................................. 630-268-1600 ISU Northwest Insurance Services ..................... 888-366-3467 The Horton Group ............................................... 312-917-8610 INSURANCE SERVICES Northern Illinois Insurance ............... Page 20..... 815-226-9353 Clermont Specialty Managers ............................. 800-504-7012 Farmers Insurance-Mark Holihan ....................... 847-823-6800

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August

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OILS-COOKING/BULK Columbus Vegetable Oils................. Page 05..... 773-265-6500 Salad Oils International Corp .............................. 773-261-0500 OLIVE OILS Columbus Vegetable Oils................. Page 05..... 773-265-6500 Salad Oils international Corp .............................. 773-261-0500 ORGANIC FOODS Pastorelli Foods ............................... Page 07..800-SOS-AUCY OVEN REPAIR & MAINTENANCE Mackay Heating & Mechanical......... Page 15..... 847-381-0448 OVENS-SALES & SERVICE Cobblestone Ovens ............................................ 847-635-0172 PACKAGING Sunshine Supply Company.............. Page 20..... 773-927-2828 PAINTING & HANDYMAN SERVICES Schubert Painting................................................ 847-606-9660 PANCAKE-BATTER & MIX Tec Foods Inc................................... Page 10..... 773-638-5310 PAPER-PRODUCTS Ramar Supply Co............................. Page 27..... 708-233-0808 PARTY-FAVORS & SUPPLIES Ramar Supply Co............................. Page 27..... 708-233-0808 PASTA-FRESH AND FROZEN Pastafresh Home Made Pasta ............................ 773-745-5888 PASTA-GLUTEN FREE Leo’s Gluten-Free ................................................847-233-9211 PASTRIES-WHOLESALE Gerhard’s European Desserts ......... Page 21..... 847-234-0023 PATIO HEATERS TNG Industries .....................................................708-449-1100 PATTY MACHINES/FOOD FORMERS Berkel Midwest.................................................... 800-921-9151 PAYROLL SERVICE Payville Usa The Hero’s of Payroll... Page 23..... 630-366-2600 BenefitMall .......................................................... 630-320-1417 Trinet ................................................................... 888-874-6388 PEANUTS Mellos Snacks .................................. Page 25......773-772-8911 PEST CONTROL/PEST ELIMINATION Mc Cloud Services .............................................. 800-332-7805 Presto X Pest Control ......................................... 888-627-5772 PHONE & VOIP SERVICES All Internet Now................................................... 312-335-9495 PHONE SYSTEMS Keyth Security Technologies ............................... 847-433-0000 PICKLES & RELISH Vienna Beef ........................................................ 773-278-7800 PIZZA OVEN RENTAL Chicago’s Own Mobile Pizza Co ......................... 708-305-0236 PIZZA SUPPLY DISTRIBUTORS Anichini Brothers ................................................. 312-644-8004 PLAQUES Classic Design Awards ....................................... 847-470-0855 PLUMBING SERVICES Drip Drop Plumbing..............................................630-412-1179 PLUMBING SUPPLIES Faucet Shoppe The ......................... Page 11..... 773-478-3890 POINT OF SALE SUPPLIES Schmaus Cash Register & POS ......................... 847-675-6066 POINT OF SALE SYSTEMS Alpha POS Services ........................................... 630-690-2870 Retail Control Solutions ...................................... 630-521-9900 Schmaus Cash Register & POS ......................... 847-675-6066 POKER MACHINES Gold Rush Amusements ..................................... 630-894-0099 POLISH SAUSAGE Harczak Sausage Company ............................... 773-631-8400 POPCORN Mellos Snacks .................................. Page 25......773-772-8911 POPCORN-EQUIPMENT & SUPPLIES Gold Medal Products .......................................... 800-767-5352 POULTRY Kingdom Farms................................................... 312-226-4456 POULTRY-FRESH New S B L INC ................................. Page 22..... 773-376-8280 PRESSURE WASHING Olympia Maintenance ......................................... 708-344-0344 PRINTING-CUSTOM ITEMS Accurate Printing................................................. 708-824-0058 PRIVATE LABEL FOOD MANUFACTURERS T F Processors.................................................... 847-709-2600 PRODUCE DISTRIBUTORS Premier Produce ................................................. 847-678-0780 PRODUCE-WHOLESALE Market Produce................................................... 312-666-3106 PUBLISHING Food Industry News ............................................ 847-699-3300 RE-UPHOLSTERY Chicago Booth ................................. Page 31..... 773-378-8400 REFRIGERATED TRAILER RENTAL/LEASING Black Star Kitchens & Commissaries.................. 847-350-9774 REFRIGERATION EQUIP SERVICE & REPAIR Lee’s Foodservice Parts & Repair ... Page 39......800-728-1102 Mackay Heating & Mechanical......... Page 15..... 847-381-0448 Accu-Tech ........................................................... 847-658-8440

CSI - Coker Service Inc ...................................... 888-908-5600 Mechanical 24 ..................................................... 847-987-9738 REFRIGERATION-EQUIP/COMMERCIAL Custom Cooler & Freezer ................ Page 29..... 630-879-3131 RESTAURANT EQUIPMENT FSI/Foodservice Solutions .................................. 847-719-6088 Losurdo Inc ......................................................... 630-833-2828 RESTAURANT EQUIPMENT & SUPPLIES Custom Cooler & Freezer ................ Page 29..... 630-879-3131 Gatorchef.com ................................. Page 32...888-94G-ATOR Olympic Store Fixtures..................... Page 25..... 773-585-3755 Ramar Supply Co............................. Page 27..... 708-233-0808 Zepole Restaurant Supply ............... Page 06..... 630-783-1239 Berkel Midwest.................................................... 800-921-9151 RESTAURANT EQUIPMENT REPAIR SERVICE Lee’s Foodservice Parts & Repair ... Page 39......800-728-1102 Mackay Heating & Mechanical......... Page 15..... 847-381-0448 Accu-Tech ........................................................... 847-658-8440 Berkel Midwest.................................................... 800-921-9151 CSI - Coker Service Inc ...................................... 888-908-5600 Cobblestone Ovens ............................................ 847-635-0172 Major Appliance Service ..................................... 708-447-4100 Mechanical 24 ..................................................... 847-987-9738 RESTAURANT EQUIPMENT-NEW & USED Bob King Auctions ............................ Page 21..... 847-458-0500 March Quality Used & New Equip.... Page 09..... 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 RESTAURANT-DESIGNERS A D E Foodservice Equipment .............................630-628-0811 Losurdo Inc ......................................................... 630-833-2828 Sarfatty Associates ..............................................847-920-1100 RESTAURANTS La Scarola Restaurant ........................................ 312-243-1740 Pita Inn Restaurants ............................................847-677-0211 RESTROOM-SANITIZING & DEODORIZING Reckitt Benckiser-Professional ........................... 800-560-6619 SALAD-DRESSINGS & OILS Columbus Vegetable Oils................. Page 05..... 773-265-6500 Tec Foods Inc................................... Page 10..... 773-638-5310 SANITATION CLASSES & CERTIFICATION A + Food Training................................................ 708-349-4916 SANITATION TRAINING Illinois Restaurant Association ......... Page 33..... 312-787-4000 Food Industry Training ........................................ 630-690-3818 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 SBA LOANS Ridgestone Bank.............................. Page 07..... 847-805-9520 SCALES Berkel Midwest.................................................... 800-921-9151 SEATING Clear Chair Store ................................................ 773-253-4883 Waco Manufacturing ........................................... 312-733-0054 SEATING REPAIRS Express Seating ............................... Page 37..... 630-985-7797 SECURITY CAMERA SYSTEMS Keyth Security Technologies ............................... 847-433-0000 SECURITY SYSTEMS Keyth Security Technologies ............................... 847-433-0000 SEWER(MAINT)-RODDING & JETTING Tierra Environmental........................ Page 16..... 888-551-1998 SHIPPING SERVICES Perishable Distribution Solutions ........................ 888-491-1641 SHORTENING Columbus Vegetable Oils................. Page 05..... 773-265-6500 SIGNAGE-INDOOR & OUTDOOR American Graphics .......................... Page 27..... 888-774-6270 SIGNS SpellBrite LED Signs........................ Page 48..... 312-575-9620 SILVERWARE & DINNERWARE Vicki Righeimer & Associates ............................. 847-899-8146 SLICERS-SALES & SERVICE Berkel Midwest.................................................... 800-921-9151 Maestranzi Brothers ............................................ 708-867-7323 SOAPS & DETERGENTS Lee’s Chemical Solutions.................................... 844-550-5337 SOCIAL MEDIA SERVICES Stick Out Social................................ Page 38..... 312-655-9999 SOFT SERVE-ICE CREAM/EQUIP & SUPPLIES Kool Technologies ............................ Page 36..... 630-483-2256 SOFTWARE-FOODSERVICE Culinary Software Services .............. Page 25..... 800-447-1466 SOFTWARE-MEAT/SEAFOOD PRODUCTION TopshelfDS.......................................................... 770-883-7441 SOFTWARE-WHOLESALE DISTRIBUTION TopshelfDS.......................................................... 770-883-7441

SOUPS Vienna Beef ........................................................ 773-278-7800 SPA King Spa & Sauna............................................... 847-972-2540 SPECIALTY FOODS GraceKennedy Foods ..........................................305-884-1100 SPICE BLENDS Famar Flavors .................................. Page 11..... 708-926-2951 STEAKS-PORTION CONTROLLED Allen Brothers 1893 ............................................ 773-890-5100 STEAM CLEANING Olympia Maintenance ......................................... 708-344-0344 SUPERMARKET & DELI EQUIPMENT Leach Food Equipment Dist............. Page 30..... 815-712-7707 SUPERMARKET- EQUIPMENT/ NEW & USED Berkel Midwest.................................................... 800-921-9151 T-SHIRTS-CUSTOM PRINTED DLS Custom Embroidery .................................... 847-593-5957 TABLES-ALL TYPES Chicago Booth ................................. Page 31..... 773-378-8400 Waco Manufacturing ........................................... 312-733-0054 TAMALES Supreme Frozen Products .................................. 773-622-3777 TEA-GREEN Dewdrop Tea ....................................................... 630-335-7806 TOFU PRODUCTS-ALL TYPES Phoenix Tofu ....................................................... 773-784-2503 TOMATO PRODUCTS Pastorelli Foods ............................... Page 07..800-SOS-AUCY Neil Jones Food Company.................................. 800-543-4356 TRADE PUBLICATIONS Food Industry News ............................................ 847-699-3300 TRUCK GRAPHICS American Graphics .......................... Page 27..... 888-774-6270 TRUCK-REFRIGERATED DCI Central ...................................... Page 22..... 800-468-7478 TRUCK-SALES & SERVICE DCI Central ...................................... Page 22..... 800-468-7478 Mercedes Benz of Chicago ................................. 312-628-4101 TRUCK-SALES NEW & USED D & S Truck Center .......................... Page 24..... 708-352-5551 M & K Truck Centers (Hino) ............. Page 16..... 708-371-7010 M & K Truck Centers (Isuzu) ............ Page 09..... 708-638-5827 TV SALES, SERVICE & INSTALLATION Prime Time Sports .............................................. 847-637-3500 UNIFORMS-ALL TYPES Valley Linen Supply............................................. 630-897-4474 Zee’s Apparel ...................................................... 773-699-1300 UPHOLSTERY CLEANING Sexton Complete Care..................... Page 17......847-827-1188 VEAL Allen Brothers 1893 ............................................ 773-890-5100 VENTILATING-SYTEMS CLEANING Enviromatic Corp of America ........... Page 18..... 847-729-8000 Averus ................................................................. 800-393-8287 Olympia Maintenance ......................................... 708-344-0344 VERTICAL BROILERS XL Manufacturing ................................................ 773-271-8900 VIDEO GAMING TERMINALS Gold Rush Amusements ..................................... 630-894-0099 VIDEO SURVEILLANCE SYSTEMS Keyth Security Technologies ............................... 847-433-0000 WALK IN COOLER, MOBILE, RENTAL/LEASING Black Star Kitchens & Commissaries.................. 847-350-9774 WALK-IN COOLER REPAIR & MAINTENANCE Mackay Heating & Mechanical......... Page 15..... 847-381-0448 WALK-IN COOLERS AND FREEZERS Custom Cooler & Freezer ................ Page 29..... 630-879-3131 WAREWASHING PROGRAMS Lee’s Chemical Solutions.................................... 844-550-5337 WATER JETTING Drip Drop Plumbing..............................................630-412-1179 WATER-MINERAL Eagle Distributors................................................ 773-775-5777 WEBSITE DESIGN Americaneagle.com ......................... Page 40..... 847-699-0300 WELDING & FABRICATING KOP Ind. Welding & Fabrication ...... Page 09..... 630-930-9516 WHIPPED CREAM Instantwhip Chicago......................... Page 08..... 800-933-2500 WILD GAME Allen Brothers 1893 ............................................ 773-890-5100 WOOD FLOOR CLEANING & INSTALLATION Sexton Complete Care..................... Page 17......847-827-1188 WORKERS COMP INSURANCE Northern Illinois Insurance ............... Page 20..... 815-226-9353 Farmers Insurance-Mark Holihan ....................... 847-823-6800 Trinet ................................................................... 888-874-6388 YOGURT & SOFT SERVE EQUIPMENT Kool Technologies ............................ Page 36..... 630-483-2256

8/12/15 9:11 AM

MEMBER: CRBA

INSURANCE-INDUSTRIAL & COMMERCIAL Jos Cacciatore & Company ............. Page 31..... 312-264-6055 INTERIOR DESIGNERS Sarfatty Associates ..............................................847-920-1100 INTERNET ACCESS All Internet Now................................................... 312-335-9495 INTERNET ADVERTISING Food Industry News ............................................ 847-699-3300 INVENTORY CONTROL Sculpture Hospitality ........................................... 773-454-1300 ITALIAN BEEF Authentic Brands.............................. Page 15..... 708-749-5430 Bari Beef .......................................... Page 10..... 847-305-0056 Devanco Foods ................................ Page 22..... 847-228-7070 Serrelli’s Foods ................................ Page 23....877-385-BEEF Red Hot Chicago................................................. 800-249-5226 ITALIAN FOOD SPECIALTIES E Formella & Sons ........................... Page 34..... 630-873-3208 Natali Brand ........................................................ 847-668-6590 ITALIAN SAUSAGE Devanco Foods ................................ Page 22..... 847-228-7070 Anichini Brothers ................................................. 312-644-8004 JANITOR-SUPPLIES Ramar Supply Co............................. Page 27..... 708-233-0808 JAPANESE-FOOD PRODUCTS Kikkoman Sales USA .......................................... 630-954-1244 JUICERS-FRUIT & VEGETABLES Berkel Midwest.................................................... 800-921-9151 KID’S ACTIVITIES WikkiStix ............................................................. 800-869-4554 KITCHEN-EXHAUST SYSTEMS/CLEANING Enviromatic Corp of America ........... Page 18..... 847-729-8000 Averus ................................................................. 800-393-8287 Olympia Maintenance ......................................... 708-344-0344 KNIFE-SHARPENING SERVICE Cozzini Inc .......................................................... 888-846-7785 Maestranzi Brothers ............................................ 708-867-7323 LAMB-WHOLESALE Allen Brothers 1893 ............................................ 773-890-5100 LAW FIRMS Dregerlaw............................................................ 312-322-0955 LINEN SUPPLY & RENTAL SERVICE Cosmopolitan Textile ........................................... 773-254-6100 Mickey’s Linen .....................................................773-545-7211 Party Linens by DeNormandie ............................ 773-731-9281 Valley Linen Supply............................................. 630-897-4474 LIQUOR LIABILITY/AUTO/UMBRELLA Northern Illinois Insurance ............... Page 20..... 815-226-9353 LIQUOR LICENSE ASSISTANCE Daniel Rubinow License Law Group ................... 773-809-5409 LIQUOR-WHOLESALE Peerless Liquors ................................................. 773-378-3908 LOCKSMITH & SAFES Keyth Security Technologies ............................... 847-433-0000 LOGISTICS COMPANIES Perishable Distribution Solutions ........................ 888-491-1641 MANUFACTURERS REPRESENTATIVES Vicki Righeimer & Associates ............................. 847-899-8146 MEAT PROCESSING EQUIP SALES & SERVICE Berkel Midwest.................................................... 800-921-9151 MEAT-SMOKED Nueske Applewood Smoked Meats .................... 800-382-2266 MEAT-WHOLESALE Devanco Foods ................................ Page 22..... 847-228-7070 Tallgrass Beef Company] ................. Page 12..... 312-846-1361 Allen Brothers 1893 ............................................ 773-890-5100 Anichini Brothers ................................................. 312-644-8004 Buedel Fine Meats & Provisions ......................... 708-496-3500 Kingdom Farms................................................... 312-226-4456 R Whittingham & Son Meats ............................... 708-371-1650 MEATBALLS Bari Beef .......................................... Page 10..... 847-305-0056 MEDICAL SUPPLIES Affirmed Medical Service .................................... 847-322-9185 MENUS-CUSTOM PRINTED Accurate Printing................................................. 708-824-0058 MILK Instantwhip Chicago......................... Page 08..... 800-933-2500 MYSTERY SHOPPING/HOSPITALITY SECURITY Petritis Group Inc IL Lic 117001002 .................... 847-705-6619 NACHO-EQUIPMENT & SUPPLIES Gold Medal Products .......................................... 800-767-5352 NAME-PLATES & TAGS Classic Design Awards ....................................... 847-470-0855 OIL FILTRATION DEVICES Vito AG ............................................. Page 09..... 847-859-0398 OIL-FRYING Chef Mac Culinary Cooking Oils ...... Page 31..... 708-945-9150 OILS & FATS-COOKING Columbus Vegetable Oils................. Page 05..... 773-265-6500 OILS & SHORTENING Chef Mac Culinary Cooking Oils ...... Page 31..... 708-945-9150 Columbus Vegetable Oils................. Page 05..... 773-265-6500 OILS & VINEGAR Pastorelli Foods ............................... Page 07..800-SOS-AUCY

TO PLACE CLASSIFIEDS, CALL 847-699-3300 Food Industry News® September 2015

MEMBER: CRBA

Page 42

FIN ad 316 W Main St.ai 1 8/10/2015 2:29:57 PM

Food Industry News® September 2015

Page 43

HAVANA

WALK-IN COMBO

316 W. Main Street

208-230V-1PH

For Sale Restaurant & Antique Shop

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Lovely offering consisting of two newly remodeled, connected commercial buildings totaling 4,184 sf.

Property can be purchased in its entirety, or buildings can be sold separately.

Located in the heart of the downtown shopping district, one block from the Illinois River. Here’s your chance to leave your mark on one of Illinois’ most charming towns! $169,000

Y

MEMBER: CRBA

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CM

MY

CY

CMY

K

208-230V-1PH COOLER

KEG COOLER

208-230-3PH FREEZER

8’6”

8’6”

HEIGHT

For More Information Contact:

Justin Ferrill 309-642-1009

jferrill@cbcworldwide.com

8’10” DEPTH

12’1”

13’4”

6’9”

USED LESS THAN TWO YEARS EX. COND. DISASSEMBELD! INSIDE OR OUTSIDE COMPRESSORS PAY $9,995.00 ONLY – NOT $28,995.00

HONIG-BELL FIN ad 1440 N 8th St.ai 4/9/2015 1:16:59 PM

www.cbchonigbell.com

PEKIN

1440 N. 8th Street

For Sale Doc’s Supper Club

MEMBER: CRBA

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Excellent restaurant and bar currently operating as Doc’s Supper Club near downtown Pekin. Strong traffic counts and a fully updated facility, including complete interior remodel, new bar, and well-appointed commercial kitchen. With approxmiately 4,650 sf, the current bar offers a full service, granite topped lounge with a separate piano bar. Gaming license and machine leases, along with liquor and occupancy negotiable. $390,000

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MY

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For More Information Contact:

K

Justin Ferrill 309-642-1009

150 CORPORATE Dr. Unit B, Elgin, IL 847-363-2268 FIN ad 1 E Cass.ai 12/10/2014 1:31:44 PM

Swanson’s Beverly Ritz Catering and Deli

JOLIET CITY CENTER 1 E. Cass Street

For Sale

jferrill@cbcworldwide.com

Restaurant and Bar

C

Join the University of St. Francis and Joliet Junior College in downtown Joliet!

Historical former Loughran property in the heart of Joliet’s City Center for sale most recently operated as Crabigale’s.

1st floor build-out complete for bar and restaurant. Possible TIF funds. Commercial office income potential on 2nd and 3rd floors, or expand to banquet/private dining rooms, offices, etc. $299,000

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www.cbchonigbell.com

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CHICAGO RESTAURANT FOR SALE

Successfully family-operated since 2004. Authentic Hawaiian quick service restaurant with a great reputation. Owner is retiring and would like to sell the business as well as the brand. This will give the new owner complete ownership and franchise rights if they should decide to expand.

Will train new owners.

Serious inquiries only. We are mainly English speaking, but also Chinese speaking. Please email or call.

773.742.5110 aechicago4sale@gmail.com

To Be Added To Our Directory: Call today: 847-699-3300

Your listing will be seen by qualified readers and motivated buyers every month, in print and online

sept 41-48.indd 43

Thriving business since 1959 complete with full kitchen, walk in coolers, display cases, service stations, seating for 22 plus basement storage and 2nd floor 2 bedroom apartment. True “Turn Key” Opportunity!

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CMY

For More Information Contact:

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Keith Conroy 815-347-2756 spec35@aol.com

Call Bill Biros or Nancy Hotchkiss for details.

708-422-0011

MEMBER: CRBA

HONIG-BELL

HONIG-BELL

www.cbchonigbell.com

FOOD INDUSTRY NEWS CLASSIFIED RATES

2” x 2” ................................... $50 4” x 2” .................................... $100 6” x 2” .................................... $150 4” x 4” .................................... $200 4” x 5” .................................... $250 4” x 6” .................................... $297

4” x 8” .................................... $397 4” x 10” .................................. $497 10” x 6” .................................. $662 FULL PAGE .............................. call CALL PAULA: 847-699-3300 MAJOR CREDIT CARDS ACCEPTED!

8/12/15 11:02 AM

August

TO PLACE CLASSIFIEDS, CALL 847-699-3300 Food Industry News® September 2015

PONTARELLI ASSOCIATES

Chicago’s Premier Hospitality Real Estate Brokers

Real Estate Services Restaurant Brokerage Division

To list your Business or speak with a Broker, contact our of�ice today at 312.575.0480.

For additional listings, please visit our website at www.kudangroup.com

Vince Ferraro CASUAL AMERICANA

Just listed! Unique fast food establishment serving “southern country comfort food” and specializing in broasted chicken.

This freestanding building seats 40 and parks 12. It is highly visible at a busy, signaled intersection in NW Chicago.

Known for its delicious food and friendly service, this popular spot receives rave reviews. Tenant favorable lease has renewal options for long term. Illness forces sale. BIZ, FF&E @$99K

Kudan Group

NEW LISTINGS Evanston - Confidential #1042

Second generation restaurant in highly sought after business district, near Northwestern University. Space includes a walk-in cooler and hood.

KITCHEN AND PUB

New! Fantastic opportunity to buy a new business doing substantial volume with monthly increases. Current operator, a restaurant veteran, specializes in creating concepts and moving on. This is another winner!! Freestanding building seats 175.

Unique decor. Parks 200. Signage. Patio. New FF&E with large kitchen. Liquor license. Bar room and...yes, VIDEO GAMING!!

Great lease. Possible financing. Affluent NW suburb.

Kane County. Biz, FF&E @ $250K

Size: ~1,203 SF Rental Rate: $39/SF NNN Price: $99K (Business) Agent: Juan Carlos

Lincoln Park - 1480 W. Webster Ave.

Newly built-out restaurant/bar accross from Regal Webster Place Movie Theater.

Great private event space and bar on the second floor. Large front and side patios.

Size: ~2,300 SF (Total) Price: $169K(Assets/Licenses) Agents: Scott/Jerrod

COUNTRY RESTAURANT

Logan Square - Confidential #J532

Just over the border! Elegant, intimate, updated restaurant & bar.

Seating over 75...banquet room seats 200 with bookings into 2016...Apartment is 1,400 sf with 3 bedrooms and 2 baths... all housed in a beautiful Victorian building nestled in oak trees on 21/2 acres! Plenty of parking. Established 1991.

Owners retiring. REAL ESTATE, BIZ, FF&E @ $625K.

Successful, recently built-out restaurant and bar with full basement. Located on Milwaukee Ave. in the heart of rapidly expanding Logan Square.

Size: ~2,180 SF Rental Rate: $5,475.63/Mo. (NNN) Price: $299K (Business) Agent: Jerrod

Skokie - 4907 Oakton St. - Cafe Hanah

ASSET SALE

Just listed! NW Suburb. The build-out, decor and ambiance of this venue are spot on for a “Pub” or “Sports Bar.” Dining rooms, bar and fully fixtured kitchen are in pristine condition.

Basement with walk-in coolers and office included in rent.

Lease: 5 years with 5 year option at below market value.

VIDEO GAMING allowed! FF&E @ $125K

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

Newly-constructed restaurant/bar two blocks west of the Oakton-Skokie CTA Yellow Station and Skokie Valley Trail. Fully-equipped kitchen with walk-in cooler & hood.

Size: ~2,792 SF Rental Rate: $23/SF NNN Price: $199K (BU) Agents: Juan Carlos/Jerrod If you’re considering listing your business or property, contact our office for a free consultation today.

Andersonville- Confidential #663 - Long History of High Sales

Fully-fixtured, established restaurant/bar with real estate. Tavern, Late Hour, Beer Garden, Outdoor Patio and Retail Food licenses included. Occupancy of 300+.

Size: ~5,950 SF (Building) 4,500 SF (Business) Price: $1,550,000 (RE + BU) Agent: Jarrett

MUST SELL

Andersonville - 5101 N. Clark St.

Commercial condo includes fully-fixtured kitchen and bar on corner. Features full

CREPERIE

basement with coolers. Lively street and strong demographics.

LD

!

Size: ~3,100 SF Price: $850K (Real Estate) Agents: Jeremy/Jerrod

SO

FAST FOOD IN OAK PARK

Stoplight corner in near West suburb. Established 15 years.

Seats 90. Parks 15. Patio. Solid lease. Must sell!

BIZ, FF&E @ $150K...OBO!

Irving Park - 2954 W. Irving Park Rd. - La Pane Pizzeria & Bakery Turn-key, charming European pizza restaurant and bakery with great visibility along Irving Park Rd. Option to expand into adjacent corner retail space.

Size: ~1,200 SF Rental Rate: $1,465/Mo. Gross Price: $65K (Business/Assets) Agent: Brian

SITE

Jefferson Park - 4630 W. Lawrence Ave.

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!

New Price! REAL ESTATE @ $599K

Newly renovated, mixed-use building with a turn-key restaurant business and two apartments. All FF&E and Licenses included. Full basement with new walk-in cooler.

Size: ~3,716 (Building) ~2,000 SF (Business) SF Price: $614,500 (RE) Agents: Scott/Amber

NORTH SHORE

Logan Square - 3515-17 W. Armitage Ave.

Café with advantageous lease and liquor license. Intimate dining room seats 50 plus, 30 on the comfortable alfresco patio. Cooks love the fully fixtured, well designed kitchen. Owners wish to retire after 30x successful years. Verifiable, profitable books!!

Priced to sell! Biz, FF&E @ $169K.

Great bow truss space with all mechanicals brought to premises. Open floor plan.

FAMILY DINER

Double lot with 62’ of frontage on Armitage. Only two blocks from the new 606 trail.

Size: ~10,000 SF Rental Rate & Lease Term: To Be Negotiated Agents: Amber/Scott

TAVERN

Retail pad with utilities brought to site. Ideal for fast casual restaurants, banks, coffee shops or other uses. Two pylon signs (on Butterfield & Summit).

Size: ~40,840 SF Rental Rate: $7,000/Mo. Net Price: $1.4M (Real Estate) Agent: Brian

Oakbrook Terrace - 17W632 Butterfield Rd. - Land Sale, Ground Lease

MORE LISTINGS AVAILABLE–CALL! SELLING? ALWAYS CONFIDENTIAL!

VinceF@realtychicago.com

CALL 847/778-3571 MEMBER: CRBA

AS LE

Just listed! Established 20 years. Look at what you get: Tavern, enclosed patio, picnic area, volleyball courts and a 2 bedroom apartment with private deck...all included in the below market-value rent! Confident that an experienced operator will succeed, owner offers financing to a credit worthy buyer.

Located on a busy avenue near Gurnee Mills and Great America.

BIZ, FF&E @ $149K. Package w/ REAL ESTATE @ $749K

ED !

NW side, Chicago. Affluent area. Stoplight corner with parking. Established 40 years. Newly remodeled. Pristine.

Seats 88. GREAT LEASE w/ 3 renewal options for a long term.

Currently, absentee owner — this could be a “GOLDMINE”!

Biz, FF&E @ $149K

sept 41-48.indd 44

312.575.0480

FEATURED LISTINGS

Freestanding. Brick. Signalized corner. Signage.

Great kitchen. Basement. Seats 136. Parks 56.

7am - 3pm! Profitable! Est. 30 years! Liquor license available.

Illness forces sale! Drastic price reduction.

REAL ESTATE, BIZ, FF&E @ $250K!!

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

Low labor, true “turn-key” business @ $59K...OBO!

twitter.com/RestaurantRE

Printer’s Row - Confidential #659

Business established for over 70 years. Occupancy of 240+. Outdoor Patio & Tavern licenses. Several different special events rooms. Divisible to 2,400 SF. Size: ~4,800 SF Rental Rate: $28/SF Net Price: $249K (Business) Agent: Jarrett

River Grove - 2300 River Road - Totu Cafe

Mixed-use building on three full lots. Fully equipped restaurant/bar with attached office and apartment. Gaming machines and a steady clientele.

Size: ~3,950 SF (Building) ~13,739 SF (Lot) Price: $665,000 (Real Estate + Business) Agent: Adam Kudan Group, Inc. 156 N. Jefferson St., Ste. 101 Chicago, IL 60661

MEMBER: CRBA

8/12/15 9:11 AM

MEMBER: CRBA

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Food Industry News® September 2015

Page 45

CHICAGOLAND’S BEST LOCATIONS FOR SALE 24 HOUR VOICEMAIL

Email—nick.dibrizzi@cbexchange.com

Only From

NORTHEAST SUBURBS - LINCOLNWOOD Very popular restaurant-bar-banquets with outdoor garden & catering Established for 29 years, 13 years at this location Completely remodeled 2 years ago. Hot corner, seats 300 with plenty of parking. Turn key, ready for any concept. Selling real estate and business, call for more information.

JOLIET - WILL COUNTY

MEMBER: CRBA

2301 W. Jefferson, U.S. Route 52, Hard corner stoplight intersection.

National Tenant Location.

Free standing 2,700 SF restaurant with drive thru on 22,500 SF lot.

PRICE REDUCTION! Available for sale or lease.

NORTHWEST SUBURBS - O’HARE

National Tenant Location Free standing restaurant 3,500 SF with drivethru, POS systems, walk in coolers, etc on 1 acre lot. Selling Real Estate Fixtures and Equipment $259,000 Bank Owned.

SOUTHWEST SUBURBS - MOKENA Iconic 11,000 SF sports bar Established for 10 years with plenty of parking Completely remodeled 3 years ago.

Real $$$ Maker. Owner retiring.

Selling business only.

Call for more information.

SOUTHEAST SUBURBS - LYNWOOD Fast food restaurant, free standing on corner lot Established for 30 years, owner retiring 800 SF building on 30,000 SF corner lot For real estate & business $249,000

Nick Di Brizzi 888-317-7721

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

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

BERWYN

5,000 SF turn-key restaurant Ample parking Located on Cermak Road Real Estate Fixtures & Equipment: $325,000 CHICAGO - 26TH & KEDZIE AVENUE Clean incidental liquor license transferable Free standing 17,000 SF seats 500 37,500 sq. ft. land; parks 100. Turn key, fully equipped. Selling real estate, call for more information.

SOUTHWEST SUBURBS-WILL COUNTY Turn-key, successful family owned established 30 years. Owner retiring-free standing 2,100 SF bldg. seats 34 inside & 20 outside.

39,063 SF lot parks 40 on busy four lane road.

Token operated batting cages/Real $$$ maker.

For Real Estate and business $550,000.

NW SUBURBS, GLENVIEW Turn key, fully equipped 1,500 SF restaurantbeautifully built out 3 years ago. Located in a very famous shopping center. Gross lease at $2,600 per month. Selling fixtures & equipment. Call for more information.

MONTCLARE - BELMONT & HARLEM

Bar with 2 am tavern license Lot size: 128’x25’ or 3,300 SF Building: 1,800 SF; seats 50 Established for 40 years Real $$$ Maker For Real Estate & Business: $349,500

LISLE - DUPAGE COUNTY 1650 Maple Avenue Free standing 3,834 SF retail building on 39,688 SF lot.

Available For Sale

SOUTHWEST SUBURBS MATTESON

Turn key, fully equipped restaurant with drive-thru Free standing 4,850 SF, seats 240 +/- on 37,227 SF lot, parks 100+/-. Located on the outlot of famous movie theater. This was a former Al’s Beef/Nancy Pizza concept Selling real estate, call for more information.

NORTHWEST SUBURBS STONE PARK

Bar-lounge, established for 25 years. Real $$$ maker Four video poker machines, jukebox, pool tables, dart, etc. Free standing 3,500 SF with full kitchen on 9,000 SF lot. Seats 80, parks 20. Selling real estate & business.

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

REALPOUL REALTY “Commerce With Morality™”

2731 W. Touhy Ave. Chicago, Illinois 60645

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

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

A BEAUTIFUL SUMMARY OF BUSINESSES FOR SALE

BREAKFAST-LUNCH FAST FOOD FAST FOOD FAST FOOD FAST FOOD FAST FOOD FAST FOOD FAST FOOD & PIZZA PIZZA / MEXICAN RESTAURANT RESTAURANT RESTAURANT ITALIAN RESTAURANT ITALIAN RETAIL STORE(S) SPORTS BAR & PIZZA SPORTS BAR & RESTAURANT SPORTS BAR & RESTAURANT SPORTS BAR & RESTAURANT

Free Standing - Business Only (With Property $795,000) $350,000 Attractive Fast Food Business - 60 Seats - Able Parking $109,000 Free Standing - Corner - Excellent Traffic Pattern - Since 1964 $115,000 Business Only - Successful and Profitable Fast Food with Drive Thru. $125,000 6 Days, EZ to Run, Fantastic Location, 50 Seats $145,000 “One of a Kind” - Same Owner ~20 Years - 6 Days - Great Business $165,000 With Property - Free Standing - 34 Years With Same Owners! $255,000 With Property - Free Standing - Business Only? Let’s Talk $275,000 Fully Equipped, Ready to Go; Are You Ready? Just Pay Rent $1 Excellent Restaurant Since 1969 - Fantastic Possibilities $199,000 With 6 Apartments! - Same Owner 40 Years - (Business $170,000) $645,000 Business Only - Authentic Italian - Outside Patio - Private Rooms $275,000 With Property - Bar - Profitable - Well Known - Video Poker $995,000 2 Retail Stores Fully Occupied - A Good Investment Deal! $119,000 With Property - Since 1965! - A Super Deal - Business only $195K $1,495,000 Bar Tavern Restaurant in Chicago’s Jefferson Park Area $695,000 With Property - Well Known Place; a Popular Destination $695,000 Restaurant - Bar - Pizza on 3.5 Acres Property - Reputable $2,250,000

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

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

Red Mango Yogurt Franchise – NW Suburbs –New • 2014 Sales $386,320 • Rent $4,776 • Asking $115k Browns Chicken and Pasta – South Suburbs – New • Est. since 1994 • 2014 sales $362k • Rent $4,199 • Asking $139k High Volume Bar and Grill – South Suburbs - New • 2014 sales $832k • Rent $6,000/mth • Asking $250k Indian Restaurant and Bar – NW Subs • 2014 Sales $600k • Rent: $4,917 • Asking $229k Cold Stone Creamery – Far NW Subs • 2014 Sales $305,389 • Rent $4,169 • Asking $115k Pizza, Catering Pasta – NW Subs • Rent $1,400 • Picard Spitfire 24 pan Pizza oven • Asking $79k Philly Steak Sandwich – Lincoln Park • 600 SQFT • Asking $50k

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

Restaurant & Bar Lake Geneva with Property • Same owners since 2004 • Seats over 175 outside • Asking $1.85MM High Volume BBQ Rest w/ Drive Thru Far SW Subs – Price Reduced • 2014 Sales $745k • Rent $5,150 • Asking $325k Pizzeria – Far SW Subs • Rent $800/mth • Sales approx. $10k/mth • Asking $28k Rosati’s Pizzeria – Far SW Subs • 2014 Gross Sales: $489k • Rent $2,489 • Price $239k Pizza – Elmwood Park area • 2014 Sales $535k • Rent $2,700 • Asking $99k Mexican Fast Casual Franchise NW Sub • 2014 Sales $700k • Rent $8,200 • Asking $135k Franchise Resales • Subways • Red Mango • Moe’s SW Grill

MEMBER: CRBA

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August

TO PLACE CLASSIFIEDS, CALL 847-699-3300 Food Industry News® September 2015

Page 46 COMMERCIAL/RESIDENTIAL BUILDING

Tavern with Real Estate Corp. lic. with 4am and public place of amusement licence.

Total of 11 units in 3 adj. 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 pkg. 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

OPPORTUNITY! THIS IS THE ORIGINAL *NICKEYS*. 50 YEARS IN BUSINESS. FREE STANDING BUILDING PLUS REAR STORAGE BLDG. IN A 50x125 LOT WITH PARKING!! COMPLETELY REDONE EXCEPT THE WALLS IN 2013, OVER $200,000 SPENT. 16 FT. HOOD FRONT @ 10 FT. HOOD IN BACK!! ADDITIONAL 86x125 CORNER LOT AVAILABLE. HURRY WITH AN OFFER!!

GOLDEN CENTER REALTY INC. THANOS MAKRIS 708-296-5500

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7 Unit Building 3121 N. Cicero. 4 apts. with tavern & food. Liquor license.

Lot 50 x 125. Some financing available. $795,000

FIXED BOWL SPIRAL MIXER

203 S. 4th Street

For Sale Restaurant / Bar Building

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Highly visible 4,200 sf building available for retail, restaurant/bar or office use.

Currently under short-term lease, this facility is available for immediate sale.

Tenant lease expires 11/15. Located on approximately 1/2 acre site, the property has ample parking and multiple entrances allow this to be used as both single tenant commercial or multi-tenant. Facility is well maintained with nice curb appeal. $249,000

MEMBER: CRBA

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For More Information Contact:

Justin Ferrill 309-642-1009

jferrill@cbcworldwide.com

HONIG-BELL

110 LB CAPACITY LOISELET/GROUPE BONGARD NEW! $9,400 OBO

24216 W. Lockport St., Plainfield

For Lease

FOR SALE

FAST FOOD RESTAURANT & CATERING, ESTABLISHED 24-YRS Located in NW suburbs on major 4-lane road.

Nearby well-known college, residential and industrial areas.

Business $125,000 Property & Bus. $395,000

401 & 403 S. 2nd St., Pekin, IL IL Rte. 29 Southbound

Redeveloped Retail Center

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Fantastic opportunity to be in on from the beginning of the redevelopment of the historic Trolley Barn. Located in the heart of one of the most charming towns in Illinois, ownership is offering space for lease from 4,000 sf to 12,925 sf. Ideal location for a brew pub or any type restaurant that would benefit from a unique, thriving downtown location. Great visibility, easy access and on-site parking. $20.00/sf For More Information Contact:

Keith Conroy 815-347-2756 spec35@aol.com

HONIG-BELL

www.cbchonigbell.com

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• Free standing approx 4,500 sq ft. w/ dining, storage, etc. Newly remodeled.

A community favorite. Sales exceed $1.2M plus. Very favorable lease.

Business only. Call for details.

ASIAN FLARE

• Est. over 14 yrs. Seats over 350 w/ banquet room. Facility 11,000 + sq. ft. on 2.2 acres. High volume sales.

Very confidential. Call for details.

or thecook@icloud.com

OUTSTANDING INVESTMENT OPPORTUNITIES

THE TROLLEY BARN

• Just listed - 4,000 sq. ft. pancake house, high sales, seating for 140, parking for 50, newly remodeled! Asking upper $300’s. Call for details!

• Chicago location. 3,000 sq. ft.

Seats 120. Long term, favorable lease Limited hours. Possible owner financing. Asking $99,000 OBO.

CALL TED: 847-942-7675

630-251-3988

www.cbchonigbell.com

FIN ad Trolley Barn.ai 3/10/2015 10:26:54 AM

PANCAKE HOUSES AVAILABLE

ITALIAN BISTRO W/ BAR

Call Wesley at 773-671-1273

FIN ad 203 S 4th St.ai 4/9/2015 1:30:13 PM

DUNLAP

BUSINESS OPPORTUNITIES

SPORTS BARS & PUBS

• Famous - 40 yrs. est. - restaurant chain.

Looking to expand business for potential operators. Multiple locations available. High volume. Prices w/ property & business starting at $869K to $1.589K. Very confidential! Call for details.

SOUTH OF THE BORDER

• Established 50 years. Mexican restaurant. Local chain. Approximately 5,900 sq. ft. Seats up to 300 w/ banquet hall.

Business only $199,990 w/ favorable lease. Property available. Call for details.

JUST LISTED

• Sports bar, free standing bldg, 7,000 sq. ft. plus, located on 2 acres. Great volume. Wellestablished. Business only.

Asking mid 3Ks. Property available.

REST/BAR/BANQUETS

• Western burbs. High volume.

6-days a week operation. 7,000 + sq. ft. with very favorable lease.

Sales exceed $2.5M firm.

Asking $699K. Business only.

Confidential! Call for details.

Thinking of Buying or Selling?

Call John Moauro!

Dairy Queen - 1,832 SF, 36x14 solarium, full basement, new roof & C/A 2002, new furnace (2000), blacktop parking lot (2011), 14x8 freezer on lot, back alley for trucks.

Splash Room Laundromat 1,600 SF, 30 washers, 16 dryers including 4 doubles, new roof (2008), 10x10 shed.

Total parking spaces for both: 25 RICK SIMPSON, BROKER, REALTOR, SFR WWW.RICKSIMPSONREALTOR.COM RSIMPSON@MALOOFREALTY.COM

309.202.8148

Ambassador

9999 West 143rd Street Orland Park, IL 60462

Broker/Appraiser Always Confidential

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

8/12/15 9:11 AM

Save The DaTe! Thursday, October 15, 2015

Chefs Hall of Fame Dinner Event Honoring Our 2015 Inductees Crystal Gardens, Navy Pier 700 E. Grand, Chicago • 5:00–9:30pm

Chef of The Year Chef Tony Mantuano Spiaggia

Pastry Chef of The Year Chef Judy Contino Bittersweet

Legendary Chef Chef J. Joho Everest • Paris Club

Industry Legend Georges “Kiki” Cuisance Kiki’s Bistro

Industry Leader Steve Lombardo Gibsons • Luxbar Hugo’s Frog Bar Quartino

Industry Leader Hugo Ralli Gibsons • Luxbar Hugo’s Frog Bar Quartino

Honorary Event Chair: Phil Stefani • Honorary Chairman: Jesse White, Secretary of State Come join Chicago’s celebrity chefs and restaurateurs with up to 1200 of your industry friends and fellow foodies! n $80 Per Person n $125 At the Door n $995 VIP Table of 10 (limited VIP seating) (no pre-sale or discounted tickets) Purchase Tickets On-line: www.brownpapertickets/event/1332662 n Sponsorship Packages: $2,500 to $7,500 n Program Booklet Ad Prices: $175 to $500 n Complimentary Cocktail Bar n Wandering feast prepared by local Restaurants and chef inductees n Silent Auction n Entertainment n $15 Discount Parking For more information or to donate silent auction items, contact: Carmella Anello 630-290-7008 ~ canello@sbcglobal.net Tickets are non-refundable / Space is Limited Fundraising proceeds to fund building site for museum Please consider sponsorship or donations

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$438.87 $351.10 25.6” W x 23.8” H

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