FOOD INDUSTRY NEWS SEPTEMBER 2018
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SEPTEMBER 2018
VIENNA MILESTONE SALUTES CUSTOMERS Vienna Beef hot dogs is celebrating its 125 years in the city of Chicago with politicians, fans and every Chicago sports mascot. It’s an anniversary embracing the company’s deep roots in the Chicago community. The true Chicago classic, Vienna produces 125 million hot dogs annually. To mark their history, Vienna has opened the Vienna Beef History Museum at the company’s factory store and cafe at the corner of Damen and Elston on the North Side. Vienna’s celebratory poster incorporates Chicagoland vendors who feature
their products, which hail back to 1893. Austrian-Hungarian immigrants Emil Reichel and Samuel Ladany introduced their family frankfurter recipe at the 1893 World’s Fair, where the Vienna Beef hot dog made its debut, at 10 cents each. Continued on page 39
Eight Decades With The Palace Grill
DIRECTORY ...........................................33-35 NATIONAL NEWS ......................................... 8 NUGGETS ..................................................16 PEOPLE SELLING THE INDUSTRY...................... 27 TRAVEL: ................................................ 28
Celebrating 80 years of business, the Palace Grill welcomes customers from all walks of life. Located at 1408 W. Madison St. in Chicago. The restaurant is a classic American Diner with a warm atmosphere to enjoy a hearty meal. The Palace is best known for their breakfasts. George Lemperis has owned and managed the restaurant for 40 years and it has been in his family for 60 + years. George has a large passion for life and the family business. He warmly greets customers by name as they enter his establishment and has created everlasting friendships with many of his clientele. Continued on page 11
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Food Industry News® September 2018
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The Center’s New Commercial-Grade Kitchen Honors Dennis Raber
The Center has devoted over 60 years to people seeking help in their fight against addiction. The Center’s new $250,000 state-of-the-art kitchen will be named in memory of Dennis Raber. Dennis was the son of Mark Raber, owner of Ramar Supply, Inc. in Burbank, Illinois. The Center recently was chosen from nine finalists across the country to receive a new commercialgrade kitchen, with about $200,000 in equipment and work being supplied by various kitchen outfitters.The remaining $50,000 to $60,000 needed for demolition, cement, plumbing and electrical work, will be paid by the Palos Park nonprofit. Work began June 17 on the facility, which dates back to the 1940s. It is expected to be complete in September, Walker said. The new kitchen will enable The Center, which offers seven different program areas and provides about 33,000 meals a year, to work more efficiently in a more modern capacity. Raber, along with The Center’s executive director Dave Sanders, are overseeing the project, with equipment and labor donations coming from within the fellowship as well as across the country. Although much of the needs are being donated, there are many more needs left to be met; to help or inquire about The Center and their programs and needs, please visit: https://thecenterpalos.org
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Banner Wholesale Expands Warehouse Banner Wholesale Grocers, a family-owned-and-operated independent grocer specializing in American and Hispanic products, announced they are moving to a brand new 75,000 FOOD INDUSTRY NEWS square foot facility in the 1440 Renaissance Drive, Park Ridge, IL 60068 fall. The company is the 847-699-3300 Valerie Miller, President and Publisher Chicago area’s leader in Mark Braun, Associate Publisher the Hispanic food indusTerry Minnich, Editor try offering over 4,500 items. Designed from Cary Miller, Advertising/Vice President 847-699-3300 x12 the ground-up, the new Paula Mueller building allows customClassifieds/Office Manager ers the opportunity to Nick Panos, Corporate Counsel utilize the entire wareDavy Kusta house during shopping Independent Advertising Consultant (708) 439-1155 hours. Banner Wholesale James Contis 1927-2013 Grocers’ close proximity Food Industry News Issue 9, September 2018 to I-55 Damen exit (Ste(ISSN #1082-4626) is published monthly, $49.95 for a three-year subscription, by Foodservice Publishing, venson Expressway) al1440 Renaissance Drive, Suite 210, Park Ridge, IL 60068-1452. Periodical postage paid at Park Ridge, IL, and lows the company to seradditional mailing offices. POSTMASTER: Send address changes to vice wholesale products Food Industry News, 1440 Renaissance Drive, Suite 210, Park Ridge, IL 60068-1452. to not just the Chicago ___________________________ For advertising or editorial information, call (847) 699-3300 area, but the entire Midor online: www.foodindustrynews.com This publication cannot and does not assume the responsibility west region. The new lofor validity of claims made for the products described herein. Copyright © 2018 Foodservice Publishing Co., Inc. cation is across the street WE SUPPORT: Illinois Restaurant Association from their current facility National Restaurant Association American Culinary Federation and is expected to comClub Chefs Association of America Greater Chicago Club Managers Association of America plete by mid-September.
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Find something, no matter how small, that keeps you inspired. Rethink your perspective on something youâ&#x20AC;&#x2122;re too comfortable with. 1. Give yourself 30 minutes more of sleep 2. Pray, or focus to facilitate clarity. PACKEmeditate D IN HEALT HY SAFFLout 3. Work OWER OILor walk. 4. Eat at least 40% of your breakfast calories as protein. Ă? Ă? 5. Take a cool shower to boost your metabolism. Ă? Ă? 6. Learn something: OrdiĂ? Ă? nary people seek entertainĂ? Ă? ment. Extraordinary people seek education. Ă? Ă? 7. Review goals â&#x20AC;&#x201D; short Ă? Ă? term and long term. 8. Do the hard stuff first Ă? Ă? thing in the morning, the CALL KATHY FORMELLA E.( FORMELLA & SONS, INC. ) important stuff.
ARACELYâ&#x20AC;&#x2122;S BAKERY 15 W. Harris LAGRANGE, IL 708-352-1767. This is an adorable, colorful and cheerful bakery. They offer authentic Mexican breads and tamales along with a lot of other treats. They have beautiful displayed cakes, cupcakes, colorful cookies, and fresh made breads. Thereâ&#x20AC;&#x2122;s even an area where you can sit and enjoy your treat. I picked up some of their cookies which were fantastic along with a couple of muffins. The cranberry and pecan muffins were outstanding! BREAD & BUTTER 147 N. Northwest Hwy. PALATINE, IL 847485-7730. Open daily from 5:00 am until 2:30 pm. This is a great place to stop for breakfast. Itâ&#x20AC;&#x2122;s a cozy atmosphere with good food and a friendly staff to serve you. They have all the breakfast staples; waffles, pancakes, strawberry & banana crepes, French toast, skillets and breakfast burritos. I had an omelet which was perfect. Other menu choices include salads, burgers and wraps. LOLLI AND POPS 513 Oakbrook Center OAK BROOK, IL 630203-0293. What an adorable candy shop. They have towers filled with colored lollipops, bulk candy in bins, a display case of assorted chocolates and chocolate bars. They have plastic containers filled with cotton candy, cute containers for purchase that you can fill with your choice of treats. On the day I stopped in they had a big display of taffy with all sorts of flavors. I purchased some of the frosted cupcake taffy. PALMERâ&#x20AC;&#x2122;S PLACE RESTAURANT & BIERGARTEN 55 S. Lagrange Rd. LAGRANGE, IL 708-482-7127. Celebrating 35 years. If you get the chance, dine outside because they have a rooftop and an outdoor patio. They are known for their burgers and they have over 30 different kinds to choose from. I tried the Buffalo burger with spicy buffalo sauce, topped with blue cheese crumbles. I also tried an order of their Santa Fe chicken nachos which were so good. Another favorite on their menu is the Palmerâ&#x20AC;&#x2122;s Famous Corned Beef Sandwich. PAPPIâ&#x20AC;&#x2122;S PIZZA 513 N. Milwaukee Ave. GLENVIEW, IL 847-6579550. Located in a strip mall, this place is good for carry out business. Itâ&#x20AC;&#x2122;s a small place with no seating. I suggest calling in your order so you donâ&#x20AC;&#x2122;t have to wait. They offer four kinds of pizza; thin, thick, stuffed, pan and you can get it by the slice too. I tried a slice of their sausage pizza. They offer pasta dishes and sandwiches including, burgers, beef, Italian sausage and meatball. VILLA PARK FRUIT MARKET 302 W. North Ave. VILLA PARK, IL 630-617-5252. The variety in their produce department was amazing! Iâ&#x20AC;&#x2122;ve never seen so many kinds of peppers. They have a huge hot food section which was very busy. A big selection of La Preferida and Goya products. By the check outs they had bags of snacks with their own label. I found some packages of baby Canelâ&#x20AC;&#x2122;s gum, churritos snacks, along with a bunch of different candies. They even have a currency exchange in the front of the store. YORKYâ&#x20AC;&#x2122;S 336 N. York Rd. ELMHURST, IL 630-530-2776. They have been around since 1975 and do a great job! I ordered some of their broasted chicken and Greek potatoes and couldnâ&#x20AC;&#x2122;t believe how big the portion and the plate were. I would describe this as a King Size meal. Everything was delicious. I was eyeing all the food coming out of the kitchen and will be back to try the gyros and kabobs. I did ask about the Pick-Up window, because I thought it was a drive thru but actually you order ahead and pick up at this window.
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Food Industry News® September 2018
Chicago Gourmet Returns Sept. 26-30 ©2018 Luksusowa 100% Distilled from Potatoes. 40% Alc./Vol. ©2018 Distributed by Deutsch Family Wine & Spirits, Stamford, CT 06901.
Chicago Gourmet, the nation’s premier culinary experience, returns September 26-30, 2018. Celebrating its eleventh year, Chicago Gourmet returns with a new theme – Rock the Fork – which celebrates two of Chicago’s most beloved cultural attributes, food and music. The festival was created by the Illinois Restaurant Association to honor Chicago’s culinary achievements and the creative vision of the chefs, Master Sommeliers, and wine, spirit, and beermakers who participate. It also spotlights Chicago as an international culinary destination via its unparalleled epicurean talent. The event supports a range of charitable organizations every year, including the Illinois Restaurant Association Educational Foundation, Pilot Light and others. Chicago Gourmet is possible with the support of title sponsor Bon Appétit magazine and presenting sponsor Southern Glazer’s Wine & Spirits. For attendance information, please visit www.chicagogourmet.org. Bon Appétit is the award-winning No. 1 food lifestyle brand covers food through the lens of cooking, fashion, travel, design, and home. The brand has been nominated for 24 National Magazine Awards, including wins in 2017 and 2014 for General Excellence; 14 James Beard Foundation Journalism Awards; and more than 50 Society of Publication Designers (SPD) nominations including design, photography, and Magazine of the Year. The magazine was named an Ad Age Magazine of the Year in 2016, and has been named to AdWeek’s Hot List in 2012, 2013, 2014, 2015, and 2016. Southern Glazer’s Wine & Spirits is North America’s largest wine and spirits distributor, and the preeminent data insights company for alcoholic beverages. The company has operations in 44 U.S. states and the District of Columbia, Canada, and the Caribbean, and employs more than 20,000 team members.
A wilder garden with a few weeds, wild flowers and areas of longer grass will help bees and other wildlife whose numbers are suffering from loss of habitat. Find out more at friendsoftheearth.com
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Food Industry News® September 2018
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WEBER GRILL ACADEMY: GRILL LIKE A PRO
Weber Grill Restaurants has opened the first dediWE MANUFACTURE BOOTHS • TABLETOPS • CHAIRS BARSTOOLS • COUNTERS • CASH STATIONS cated grilling school in ChiOTHER CUSTOM ITEMS • FOR A BUDget cagoland and their second n 3 QualiTy n 3 CreaTiViTy Weber Grill Academy at their n 3 reliabiliTy Schaumburg location. The 700-square foot, three-season, custom-designed learning facility is located on a cov- To Visit Our Showroom, Tour Our Wood Shop Facility, ered outdoor patio adjacent Call Now 773-376-8400 to the restaurant offering 5000 W Roosevelt, ChiCago, il WWW.ChiCagobooth.Com classes from March through early November (weather permitting). The dynamic facility, which can accommodate about 20 students for hands-on classes about 8 to 12 times per month, and is equipped with a selection of authentic Weber grills from the Summit, Genesis and Spirit series to the different kettles, so students will be able to learn on both gas and charcoal grills. Weber Grill Restaurants president Bryan Gerrish said, “The local community have been huge supporters of the restaurant, so we are building this for them! Our love of grilling spans decades, and we enjoy sharing our extensive knowledge on the subject and have a great time teaching others about the art and skill of grilling.” Weber’s Corporate Chef Matt McCormick and Grill Academy Chef Klaus Lotter gives students tips and tricks while helping them grill or smoke their own delicious meals. The Grill Academy will offer regularly scheduled, themed public grilling classes each month including hands-on, demonstration only, and interactive classes. The academy will also accommodate private parties and offer corporate team building events like burger battles. Most classes will run about 2 hours in which students will learn to prepare several recipes before relaxing and enjoying their own grilled masterpiece. From skirt steak skewers and perfectly grilled burgers to a tasty side or a grilled dessert, patrons will be ready to impress everyone at their next backyard barbecue. Upcoming classes include Steaks, Smoking on the Grill, Tailgating Grill Class, a Thanksgiving Feast on the Grill and more. For the complete Weber Grill Academy Schaumburg schedule with class curriculum, visit https://www.webergrillrestaurant.com/special-events-grilling-classes/. Cost is $65 to $85 per person includes grilling class and dinner (drinks available for purchase). Space is limited.
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Food Industry News® September 2018
National News
TriMark Marlinn Hosts Annual Tabletop and Buffet Trends Show on Monday, September 24, 10 am to 3 pm, Kimpton Hotel Allegro, 171 W. Randolph, Chicago. Enjoy innovations and cutting-edge presentations with the best manufacturers in the market today. The event features manufacturers such as: Premier Collection; Steelite; Rosette; American Metalcraft; Tablecraft; Churchill; Nemco; Villeroy & Boch; Eastern Tabletop; Chef Works and Hoffmeister. To attend, contact Madeleine Yastrow: 708-496-5740 or visit their website: trimarkusa.com
Want to lose weight? Try eating your meals off a 6-inch-diameter plate, says an expert in MEN’S HEALTH. It’ll help you feel satisfied with less. John La Puma, M.D., a physician specializing in diet and health, and author of Refuel says selfmonitoring works, just remember, scaling back is a discipline. Knowing when to stop stuffing your face is #1.
Don’t Miss The Market’s First Foodservice & Retail Grocery Trade Show September 27, 2018
Call Now For Your FREE Tickets • See Page 47 For Details
sept 2018 1-8.indd 8
5 Easy Pieces n Every great move forward begins with a leap of faith, a step into the unknown. -Brian Tracy n An added eight days off is the amount of time people believe they deserve as added leave time in order to move past a grief or gain control of their stressedout lives. n 8% of people would rather try a natural remedy, or holistic rather than prescription medication. n A special kind of magic will unfold in ways you may not foresee when you take a leap and connect with the earth, and yourself. –Jinny Reddy n The term “echoist” describes a person predisposed to being in a relationship with a narcissist, which allows them to subjugate themselves to the other person and lose, or avoid having their own identity.
Amazon expands grocery delivery from Whole Foods Market to Fort Lauderdale, Miami, Palm Beach. Long Island and New York City. The service will expand to additional neighborhoods in New York and across the U.S. throughout 2018. Bruce Lucia, President of Kroger Atlanta division has announced his plans to retire from Kroger after 44 years, which is effective Sept. 1st, 2018. Tim Brown, currently Cincinnati/Dayton President will succeed him. Caesars Forum, a new $375 million conference center will be opening in 2020 in Las Vegas. Global restaurateur HMS Host will soon enter LaGuardia Airport’s new Terminal B with the opening of Shake Shack, La Chula, and Osteria Fusco. LaGuardia Gateway Partner – the entity rebuilding and operating Terminal B at La Guardia –awarded an eight year contract to HMS Host. JW Marriott, part of Marriott of Marriott International, announces the launch of the “Family by JW” program, a new global initiative that underscores the importance families spending quality time together. Restaurant Brand International Inc., announces Duncan Fulton as Chief Corporate Officer. Taco Bell and franchise partners in Brazil and Spain have signed up to open more than 400 restaurants in the next decade. The
Luxury Cruise Company Cunard has merited ‘No.1 Mega- Ship Ocean Cruise Line’ in Travel + Leisure’s 2018 World’s Best Awards readers’ survey- the third consecutive year that Cunard has received this accolade. Since 1995, the readers of Travel + Leisure, the largest travel magazine brand in the United States, vote on their favorite destinations, hotels, spas, airlines, cruise lines and more in its World’s Best Awards survey.
2018 Nashville Whiskey Festival will be held Oct. 6, 2018 at the Omni Hotel Ballroom at 250 Fifth Ave. in Nashville, TN. The Fresh Market based in Greensboro, NC is planning on closing 15 of its stores across the country. Tim Horton’s announced that it has entered into an exclusive master franchise, joint venture agreement with Cartesian Capital Group to develop more that 1,500 Tim Horton’s restaurants throughout China over the next ten years. Umami Burger, the world renowned premium burger brand, is expanding its partnership with Impossible Foods. The startup’s flagship product, the Impossible Burger, is now the spectacular plant based burger at all 22 Umami Burger locations in the U.S.
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Food Industry News® September 2018
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The Culinary Institute of America Offers Masters Degree in Food Business The Culinary Institute of America introduces the first of its kind executive-format master’s degree examining the business of food—delivered by the world’s premier college that specializes in food education. The CIA’s Master of Professional Studies (MPS) in Food Business is a primarily online program, allowing working professionals to devote time to advancing their careers and businesses according to their own schedule.
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The structure of the program enables students to earn a graduate degree without having to move, leave a job, or have any interruption to one’s work-life balance, while reaping the benefits of the networking aspects of this groundbreaking new offering. Aspiring food entrepreneurs, strategic thinkers, and foodservice and hospitality companies who want to invest in their employees will all gain from an advanced degree pre-
sented through the CIA’s Food Business School. “I wish this program had been around when I was starting out,” says Charlie Palmer, owner of the Charlie Palmer Group, which operates more than a dozen restaurants around the United States. “The concepts and innovations these graduates will be learning will help them to develop into the kind of talent we want to bring into our company to help us grow into the future.” The 30-credit CIA master’s degree includes 27 online credits in subjects like food systems, leadership, business fundamentals, marketing, real estate, and law—all examined through the prism of food, beverage, and hospitality. Students earn the remaining credits in three short residencies at the CIA at Copia in Napa, CA and at the CIA in Hyde Park, NY. The mid-point residency includes attendance at the influential Menus of Change® conference, presented by the CIA and
the Harvard T.H. Chan School of Public Health, where MPS students have the opportunity to connect with thought leaders and participate in a variety of sessions. And, as part of the program’s capstone project, students pitch their business playbooks to leaders in the corporate and investment worlds. Access to an exclusive mentor network of food industry professionals—more than 40 members strong and counting—is a key component of this master’s program. Throughout their studies, MPS students can initiate one-on-one online mentoring sessions with their choice of experts. The CIA is currently accepting applications for the fall 2018 inaugural class of its revolutionary Master of Professional Studies in Food Business, and is today announcing the opening of the application process for 2019. More information can be found at ciachef. edu/masters or by calling 707967-2576.
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Food Industry News® September 2018
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Spoken messages are comprised of several kinds of components. How well we communicate is much more than the words we speak, which is our message; a lot depends on the way in which we say the words as well as the image people form when we say the words. The believability of a message is based on these percentages: verbal skill: 7 percent; vocal clarity: 38 percent; and visual strength: 55 percent. The phone is a nonvisual medium, 93 percent of a message’s believability (vocal’s 38 percent plus visual’s 55 percent) is communicated by the way the message is presented—that is, how you sound. Ways to Improve the Way You Sound 1. Articulation. Listen to yourself –record a sample sales call– and define any problem areas. To polish your diction, try this: recite tongue twisters. Start slowly at first, then speed up until you make no mistakes. Here are some examples: “The tip of the tongue, the lips, and the teeth.” “Billy Button stole a bunch of big, beautiful bananas.” “Rubber baby buggy bumpers.” 2. Inflection. Again, listen to the your recorded calls for any problem areas. Learn where to place emphasis on some key words for extra strength. Break any monotone (flat) long speeches; nobody listens past the first 30 seconds if your message is dull. 3. Style it up. Select an article from a magazine and read it into your phone’s record mode. Now, give yourself some flair by varying your voice dramatically. Pick up a good verbal style from broadcasters and radio commentators; most of the best have had many years of experience and many also have training in their deliveries. 4. Rate of Speech. Adjust your rate of speech slightly, if necessary, to match that of the person you are calling. You will connect more effectively with someone who hears their own speed of speaking over someone rushing to keep them on the line. 5. Volume. Speak as if you were talking to a person across a desk from you. Deepen your voice for more credibility. 6. Pausing. For impact, pause at areas other than where periods and commas would normally appear. 7. Dramatic Variation. Raise your voice, and lower it to make a point. 8. Body Language. Sit up straight or stand up. Believe it or not, a listener can tell your posture over the phone. It affects your breathing and delivery! 9. Talk to a Person. Close your eyes and visualize the other person.
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Food Industry News® September 2018
Palace Grill Continued from page 1 In a tough industry saturated with competition, the Palace is more than a restaurant, for many the personal connection and relationships George maintains with his customers serve as the icing on the cake, gravy on the potatoes and the story behind 80 years. The restaurant has famously been visited by politicians, TV personalities and of course the Chicago Blackhawks. The Blackhawks regularly pick up breakfast sandwiches before practice. The Blackhawks brought the Stanley Cup to the restaurant six times in 2015. The restaurant is always open Blackhawks home game nights, so stop in for some pregame food and drinks. The Palace Grill is located minutes away from the United Center.
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This Tune Sounds Familiar n “The song “You’re a Grand Old Flag” was originally called “You’re a Grand Old Rag.” n “Battle Hymn of the Republic” was written by Julia Ward Howe. She sold the rights for five dollars. n “Dixie,” the anthem of the South, was written by a Yankee: Dan Emmett of Ohio. Emmett also wrote “Polly Wolly Doodle.” n “The Alphabet Song,” “Twinkle, Twinkle Little Star,” and “Baa, Baa Black Sheep” are all sung to the same music: a 1765 French song titled “Ah! Vous dirais-je, Maman.”
sept 2018 9-16.indd 12
Food Industry News® September 2018
What to Do When You’re Bypassed For Recognition Are you waiting for someone to recognize your work and give you the raise you deserve? Women often do this. Giving other people the power over your income and career in this way can be a disconcerting experience. And if you think that “it” will happen someday if you just keep your nose to the grindstone, then you probably still believe in the tooth fairy, too. It would be lovely if all those in charge took the time to recognize and reward you appropriately. But the truth is, you’re probably going to have to ask. According to Berkman Fives Career Solutions for Women, to effectively negotiate, you first have to merge the needs of the other party with your own. Here’s how you can deliberately and thoughtfully arrange your discussion: n Do your research. This will give you a psychological edge when you come to the table. You have to know what you’re worth. Research and network aid to determine your worth, but compile your hours, extra effort and comparable workloads and goals reached. Know what you have to offer. What have your accomplishments been? What are you doing currently? What will you be able to do in the future? How are you valuable in the company? Go to the table with some cold, hard numbers. Do not make an
emotional appeal for a raise. Stick to your performance, and use numbers to back up your argument. Establishing your value over and above the average team worker has compensatory value; use it. n Make a plan. Ask if this is the right time to make your pitch for a raise? Is the company in dire straits right now? Is it sitting pretty. What is your boss’s situation within the company. Will asking now put an undue burden on her? If you decide to go ahead and ask, make sure you know what your boss’s future needs are, and how you will help him with them. Make sure you take time to think through all the possible scenarios that could occur in the meeting and what your response will be. n Match your strengths to your company’s and boss’s needs. Pull it all together and deliver it with confidence. You will need to manage the meeting since you called it. Make sure you are properly prepared. Remember that you are proposing and requesting. You’re not asking for a favor or groveling. Set the right tone. Practice before the meeting. n Set up your meeting. Tell your boss you want to discuss your performance and compensation. After the meeting, follow up with an e-mail within 24 hours. a
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Food Industry News® September 2018
Page 13
Majority of Teens Don’t Know Enough About Food Safety
A new study highlights a low level of awareness among youth around the proper precautions they need to take when it comes to handling food. The study measured 32 different foodhandling behaviors among high school students in grades 10 to 12. It found that fewer than 50 percent of the recommended practices were followed by students, including basic hand hygiene and procedures to prevent cross-contamination. The researchers observed the students in high school food and nutrition classes three times, once before the students took an Ontario standard food-handling training program, then two weeks and three months later. The program helped them improve their skills significantly, but many students continued to engage in risky behaviors known to lead to food-borne diseases. The most significant improvement after the training course occurred on thermometer use, which is the only way to determine doneness - how thoroughly cooked a cut of meat is. Student use went from five per cent at the first observation to 36 and 33 percent in two weeksand three months respectively. In this study, the behaviors remained consistent between the second and third observations, likely because the students were handling food regularly in the presence of teachers, who reinforced what they had learned, said co-author and Public Health Professor Shannon Majowicz. The study was published this month in the Journal of Food Protection with co-authors Joel Dubin, Scott Leatherdale, David Hammond and Shannon Majowicz, and Andria Jones-Bitton at the University of Guelph. Diplock is now coordinator of the Bachelor of Environmental Public Health program at Conestoga College.
Coping With Death Among Coworkers
People need time –and space– and help in reassessing their financial resources and legal issues; many will begin dealing with bills they’ve never expected. Here are six simple steps you must follow in giving coworkers space to cope with tragic loss: 1. Respect relationships. Respecting that everyone will experience grief differently and may have had a different relationship with those lost will help the process along in the workplace. Telling someone they need to “move on” or “snap out of it” is never helpful. 2. Talk about it. Even if management doesn’t formally recognize the death, don’t be afraid to talk to coworkers about how you are feeling and listen to what they are experiencing as well. Remember the person you lost. What were their strengths and what funny things happened? You can even have your own memorial service in the workplace if you want. 3. Give back. Speak with your employer about ways to formally and informally grieve together. Consider how you can support the family as well and commemorate your coworker’s life. Have a fundraiser, plant a tree, or consider other ways of giving back to the community. Focusing on building something positive can help improve low morale and lift motivational levels in the workplace.
sept 2018 9-16.indd 13
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4. Encourage flexibility. Don’t assume a grieving person wants to lighten their workload. Their daily routine may a welcome and necessary distraction or tool to help them through the difficult time. 5. Give yourself permission. Take time to make sure you’re engaged in stress reducing activities, getting the support you need, and getting enough sleep. Talk to a counselor or your doctor so they can help evaluate your physical, mental, and emotional health. Respect your coworker’s privacy. It’s okay to ask how they are doing, but don’t assume they want to process the loss with you or share certain details. They may not want you to share your own stories of loss either. You can listen and be there without trying to “fix” the grief. You can recommend they speak with an employee assistance program that can provide grief counseling (with a group and/or with individuals) or connect each other to additional resources in the community. If you’re not sure how to grieve in your workplace, first consider what you want to share and what you don’t want to share with fellow employees. Don’t be afraid to keep your boss or supervisor informed if you’re having difficulty adjusting to returning to work. Above all, never be frustrated if you seem distracted or get a little tired more easily at work. This is a normal reaction in the grief process.
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Food Industry News® September 2018
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4. Justify your reason for asking. Preface some of your questions with a reason 1. Have a questioning plan. Know what information you’ll need to help the cus- why you are asking. 5. Don’t accept “fuzzy” words and tomer buy. phrases. These are vague words and 2. Know what to do with the answers. Never ask a question unless you know how statements which leave you with an unclear meaning. Examples:“We’ll be thinkto react to the possible answers. 3. Never ask a question you can’t ex- ing about it.” “We’re going to put it on the plain. Be prepared to explain why you back burner.” To get a clearer meaning, need the information. question further, such as: “When you say ‘possibility,’ what does that mean specifically?” “Is your present vendor’s price higher or lower than Specializing in what I’m proposing?” ■ Customer Service 6. Be conversational. Excellence Questions should not ■ Frozen, Dry, sound like a survey. Refrigerated Items 7. Avoid high-pressure ■ We Stock Your Freezers questions that give the Call today to have a salesperson visit you. impression you are “selling” the prospect.
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First Foodservice Job: Milano Inn, a historic Italian place in downtown Indy Favorite Food: Barbeque, but there’s a special place in my heart for Mexican food Memorable Customers: I’ve met many celebrities over the years in the restaurant business, but the guests who stand out most to me are the firefighters, police officers, and men and women who serve in our military. They’re the ones who are most memorable to me. Worst Part of Job: Looking over the years, I’d have to say the hours. While friends and family are off having fun on the weekends, us restaurant folk are in the joints, grinding it out. Most Humorous Kitchen Mishap: I once had an assistant manager call me in the middle of a Friday night dinner rush to tell me she had bad news and more bad news. First bad news: there was a fire in the dumpster! Second bad news: she panicked when she saw the fire, and her first thought was to pull the knob on the Ansul system, the one that says “IN CASE OF FIRE PULL.” She quickly realized pulling this did nothing to the fire in the dumpster… so the next logical thing to do was to go to the second Ansul “IN CASE OF FIRE PULL” and pull this one as well. When the second Ansul system went off and expelled all the dry chemical all over the back prep/cook line, she really realized what she did. Needless to say, we had to close and call the fire department, not only to extinguish the fire in the dumpster, but also to deal with both Ansul systems having been expelled. We didn’t get back up and running until Saturday evening. Not too funny at the time, but pretty funny to look back on now! Now I use this example in training for every new person who works in my kitchens. Favorite Food to prepare: Other than barbeque? Definitely Mexican food, I’ve always had a passion for Mexican food. Early in my career, I worked for a fast-growing Tex-Mex chain and had the privilege to work with some great chefs from Mexico—they taught me how to create authentic Mexican cuisine, the stuff that wasn’t on the menu. My wife is from Mexico, and when I use these techniques and recipes to cook for her (and my in-laws!), they are always amazed I can make these types of dishes. What part of the job gives the most pleasure: Sometimes a guest who may have not had the best day comes through our doors at City Barbeque. Being able to turn that day around with some of our backyard hospitality and competition-quality food is really special. If you couldn’t be a chef, what would you be and why: Deep-sea fishing boat captain, no question. Best advice you ever got was: It’s a toss-up between “never give up on your dreams” or “do something every day to make yourself a better you.” I’ve taken both to heart. Where do you like to vacation: A Caribbean all-inclusive resort. Who was your greatest culinary influence? If I have to pick just one, it’d have to be a guy named Leo. He had an unmatched passion and zeal for the food he prepared and the training he provided. Those qualities really made an impression on me as a 15-year-old kid, and have stuck with me to this day.
8/15/18 8:28 AM
Food Industry News® September 2018
Chicago Praise From Across The Pond
When UK magazine “The Simple Things “ asked Chicagoans why we love the city, American manners got a nice nod: “‘Midwestern nice’ is a complete cliché, but one with absolute truth to it. Chicagoans are totally willing to strike up conversation with strangers – baristas, other beachgoers or other bar patrons. We hold doors and spit out our ‘pleases’ and ‘thank yous’ as our Midwestern mothers have drilled into us since birth.”
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Summer Wraps Up With The Return Of Kids We Give You The Ability To Control & Reduce Your Costs Baking Championship On Food Network Lock in Low Energy Prices The talents of nine young bakers were put to the test as they entered the Kids Baking Championship in August and choosing their champion this month. Valerie Bertinelli and Duff Goldman returned on the new season to challenge the skills of the bakers, ranging in age from 10 to 13, in difficult dessert trials to see who will make it to the top tier of the competition. Only one will take the cake and the sweet grand prize of $25,000, a feature in Food Network Magazine, and the title of Kids Baking Champion! “Our viewers can’t seem to get enough of Kids Baking Championship with more than 10 million viewers tuning in last season,” said Allison Page, President, Food Network and HGTV. “The new season promises exciting new challenges featuring the latest dessert trends, lots of irresistible sweets, and tons of fun!” Throughout the seven-week season, the kid contestants showed off their skills and creativity as they whisk through new confectionary challenges, from gravity-defying cakes, to outrageous ice cream sandwiches using any sweet treat except cookies. The classic imposter dessert challenge returns as well with a new surprising Italian twist, and the bakers will also have to tackle other desserts including creative cakes, bite-sized sweets and scrumptious snacks. On the premiere, the bakers served selfieclairs, using selfie photos as inspiration for creating a dozen eclairs from scratch, decorated to represent each bakers’ personality and style. Duff and Valerie throw the bakers a crazy curveball, and task them with decorating an additional éclair with a hashtag that best describes them, such as #ChocolateLover, #AthleticBaker, #BoysBakeToo, etc. On Monday, September 17th at 9pm ET/PT, the championship concludes as one talented baker will rise to the top in the grand finale. Kids Baking Championship contestants include: Zach Atlas (New York, NY; age 13), Matthew Azuma (Glendora, CA; age 12), Mekdes Bass (Boulder, CO; age 10), Enzo
sept 2018 9-16.indd 15
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Food Industry News® September 2018
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Seven Keys to Confidence 1. Have the desire to learn. Keep an open mind, and work to adapt the examples and ideas to your own situation. 2. Build the self-motivation to practice. Repetition is the key to modifying old habits, and molding new behavior patterns. Go through this program again and again, each time focusing on specific areas of improvement. ‘ 3. Be committed to ongoing improvement. Learning and improving are neverending processes. Never be satisfied with yourself. 4. Have confidence in your abilities. “If you think you can or you can’t, you’re always right.” 5. Know your product/ service. Be an expert in what you sell. Take every opportunity to learn more about your product, service, and company. And, know what your competition is doing. 6. Possess fine communication skills; because your prospect/customers can’t see you, speaking and listening is of the utmost importance. 7. Learn and refine your selling skills.
A good tip to keeping your box of brown sugar moist is by adding a few marshmallows to the package. Cathay Pacific Airlines will commence a new nonstop service from Seattle Tacoma International Airport on April 1, 2019, becoming the only airline that will directly link Hong Kong with the fastest growing city on the West Coast. Crayola Experience, located in the Mall of America in Bloomington, Minnesota is bigger than an NFL football field. Explore the world’s largest selection of Crayola products and unique souvenirs. Hoosier Park Racing & Casino is a racino including a standad bred racetrack located in Anderson, Indiana approximately 30 miles northeast of Indianapolis. Indiana Park County Covered Bridge Capital of the World is home to 31 covered Bridges all found in rustic, charming settings. Michigan has long been recognized as one of the premier golf destination in the country with more than 650 public golf courses. Peapod— an Ahold Delhaize USA Company—is America’s leading online grocer with over 40 million orders delivered to date. Remember to always wear a helmet and bright colored clothing when riding your bike. Use a light if riding at night. It’s better to be safe. Stewart’s DriveIn was established in
Global confections brand Loacker is elevating its premium chocolate product offerings with the launch of Loackini. The decadent chocolate line will be available in ‘Loackini Milk’ and ‘Loackini Dark’ chocolate flavors. The products will officially launch nationwide on October 28, 2018, in celebration of National Chocolate Day.
1924 by Frank Stewart and became a franchise in 1931. Stewart’s is famous for its Stewart’s Fountain Classic root beer and hot dogs. The Celestial Seasonings tea tour takes you into the tea manufacturing facility in Boulder, Colorado. The tour shows how their wholesome products are blended, produced and shipped. The Illinois Railway Museum located at 700 Olsen Rd. in Union, IL has a collection of historic railway equipment – the largest in North America. Tour several large exhibit buildings with antique trains. The Varsity, celebrating 90 years is located at 61 North Ave. in Atlanta, Georgia. The Varsity is the largest drivein fast food restaurant in the world. They can accommodate 800 diners inside.
8/15/18 12:38 PM
Food Industry News® September 2018
Page 17
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Shiftpixy announces chicago expansion ShiftPixy, Inc., a disruptive workforce engagement platform provider, today announced the opening of its Chicago location. ShiftPixy’s fast-growing client demand continues to drive the Company’s expanding national footprint. This announcement follows recent office openings in Orlando and Austin earlier this year. “Recently participating in the National Restaurant Association Show in Chicago confirmed for us how the city is a natural fit for ShiftPixy,” stated Scott Absher, CEO of ShiftPixy. “The city has a dominant food and hospitality scene, so we’re excited to work with some of the leading fast casual operators in the market. Opening an office in Chicago is also a perfect gateway for us to tap into the rest of the Midwest.” For more information, visit shiftpixy.com.
sept 2018 17-24.indd 17
Save Energy Costs and Increase the Life of Your A/C and Furnace
There are many companies out there that would rather not give out information to customers on how they can save money on energy costs and help to increase the life of their current A/C and furnace equipment. First, changing the air filters on a monthly basis will help increase healthy air flow and keep your unit from running at capacity. Second, in an attempt to save money on heating and cooling costs, businesses sometimes close vents they don’t use. This will actually increase your energy costs as your system will start to work harder to maintain comfort levels. Third, resetting your thermostat for off business hours will save you money on your energy bill and will not sacrifice comfort for your employees. Finally, conducting annual maintenance with a reputable and reliable company will help extend the life of your current unit, help keep you from having additional repairs, and there are incentives and rebate dollars available to customers as well. If you are interested in conducting annual maintenance and learning more about saving 50% off your HVAC maintenance plan, please contact Mechanical24. See their ad on page 39.
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Food Industry News® September 2018
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Luby’s Slated to Close Some Restaurants Luby’s will shutter more restaurants in addition to the 14 already slated for closure in a push to cut costs. Luby’s operates 160 restaurants under the Luby’s Cafeterias, Cheeseburger in Paradise and Fuddruckers banners.. - Houston Chronicle
Survey: Shoppers Want to Know More First ASIC Verified, Socially Responsible Shrimp Enters U.S. Markets Details about their Grocery Products The first shrimp verified by the Asian Seafood Improvement Collaborative (ASIC), a regional collaboration among stakeholders from Southeast Asia developing methods for improving aquaculture practices, is entering U.S. Markets. One of the first U.S. buyers to initiate in an ASIC partnership is True Food Kitchen. The health-driven restaurant will source whiteleg shrimp from Thailand from ASIC Shrimp Level 1 verified farms- equivalent to Monetary Bay aquarium Seafood Watch® program “Good Alternative” recommendation. ASIC plans to organize visits to their farms in Southeast Asia to further educate buyers and chefs on the importance of sourcing ingredients from responsible supply chains.
sept 2018 17-24.indd 18
Seven in 10 shoppers want to learn more about grocery products than they are currently able to with traditional on-package labels, according to a national survey. These shoppers want to go beyond the ingredients list to get information on what the ingredients do and why they are in the product. The survey findings underscore the importance of the new SmartLabel® digital tool, which enables consumers to get easy access to detailed information about the products they use and consume. Source: FMI Operations
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Food Industry News® September 2018
Seasonal Windscreens for Customer Comfort
Lipari Foods is a full-line distributor known for the best customer service in the industry including regular sales representative visits and unmatched store and menu planning and merchandising. Lipari Foodservice offers a variety of national and regional products and programs to help provide solutions for your business! Serving independent restaurants, delis, pizzarias, sporting venues, hospitals and much more!
Find us and many of our incredible vendor partners at the 2018 Food Industry Trade Show in September! New Customers contact Sean Spotts at sean_spotts@liparifoods.com or (815) 519-9598
Never let opportunity slip away without a damn good effort to take it.
Summer in Chicago always ends too quickly. Before we know it, cold weather will be back, bringing the brutal breezes the Windy City is famous for. Restaurants need a vestibule to break the winds that gust in every time the door is opened. If your restaurant is housed in a building that does not have a built-in vestibule, a seasonal windscreen is an economical investment in customer comfort. A custom design featuring your logo provides additional, distinctive signage at your location. A secure and stable windscreen vestibule requires the highest quality materials. Project Manager Bill Mola of Thatcher Oaks Chicago Awnings says the process must begin with detailed measurements, adhering to the City’s right of way codes, and considering how the structure will attach to the building and the sidewalk. The best and most durable materials, including heavy duty door hinges and handles, as well as proper installation are essential in the manufacturing of a safe, sound and durable structure that will provide years of use. A well-designed windscreen system can be disassembled and stored at your location, or at the Thatcher Oaks storage facility, in warm weather when it isn’t needed. If your restaurant needs a wind break system, now is the time for a free consultation. Design, fabric choice, custom logo and detailed measurements all take time. The typical in-process time for a windscreen system is twice that of a conventional awning. Don’t wait until cold winds make the front of your restaurant uncomfortable for customers. See Thatcher Oaks’ ad on page 25.
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Balancing the costs and benefits of any decision, large or small, is an important responsibility for any leader. Do it right by following these rules: Explore options widely. Don’t be in a hurry. It’s tempting to commit to the first reasonable solution to a problem, but don’t make any final decisions before examining the situation thoroughly and confirming that you’re solving the right problem. Think long-term. Take a cradle-to-grave approach: How long will the entire process take? What happens when you’re finished? What costs are associated with getting things started (supplies, training, and so forth)? This gives you a better view of your full investment in the solution. Consider doing nothing. Does the problem really have to be solved? For example, it may not be worth your while to repair or replace a piece of obsolete equipment if it still functions. Think beyond dollars and cents. A cost/benefit analysis should offer options, not dictate solutions based on financial considerations alone. View the results with an eye toward your strategic objectives so you pick the one that makes the most sense, not just the one that’s cheapest. Review the results. After you’ve made and implemented a decision based on your analysis, take some time to evaluate the outcome. Did the project cost more than you anticipated? Did you realize the benefits you expected? What could you have done differently? Use the lessons you learn to guide your next analysis.
8/13/18 3:31 PM
Food Industry News® September 2018
Page 21
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HMSHost plans to ditch plastic straws by 2020
Many North American airport restaurants and travel venues are eliminating plastic straws thanks to global restaurateur HMSHost, which operates dining locations at airports and motorways across the country, according to a company press release.
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Edible Arrangements Hires Tropical Smoothie’s CEO
Edible Arrangements has named Mike Rotondo, former CEO of Tropical Smoothie, as its CEO, according to a company press release. Rotondo brings three decades of experience growing a variety of brands, including Wendy’s International, HoneyBaked Ham, Arby’s Restaurant Group and Tropical Smoothie Café. - Source: Fast Casual
A Push Back Against Cashless Venues
Cash is still a major force not only in the U.S., but also in other countries worldwide. That shouldn’t be ignored, because as executives from different industries such as banking and retail tout the ways they’re pushing us towards the future, consumers continue to show they’re not going to completely give up on cash.
Travel trends for 2018
If you’re looking to get away from it all in 2018, you’re not alone. The AARP Travel survey looked at what Baby Boomers and millennials are planning for their vacations this year. Here’s some of what the survey found: ■ Boomers expect to take four or five trips for leisure this year, and spend about $6,400 on their travel. ■ Seventy-four percent of millennials expect to take work with them. ■ Fifty-seven percent of Boomers travel to spend time with family and friends, 49 percent say they travel to relax and rejuvenate, and 47 percent are looking for an escape from everyday life. ■ Forty-nine percent of Boomers plan to travel only domestically, with Florida and California the most popular destinations. ■ Forty-seven percent plan to travel both domestically and internationally. Top international destinations are the Caribbean/Latin America and Europe. ■ Traveling abroad is a “bucket list” item for 22 percent of Boomers.
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FLAVORED ICED TEAS
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Survey: Generation Z Found to be Among the Highest Spenders
According to a Technomic/Acosta survey of 1,500 Americans, diners are pretty spur-of-the-moment about their dining decisions, with 85 percent making their meal choices on the day of meal. Families with kids and newly adult “kids” are the big spenders among those who dine out, with Gen Z diners already outpacing groups like Boomers in reported monthly spending on food prepared outside the home. Likewise, families with youngsters spent more twice as much eating out monthly than those without kids. Families without kids spent an average of $95 monthly, while those with kids spent an average of $208 monthly. - Source: Technomic, Inc
Racism, sexism and any derogatory behavior, no matter what the context simply cannot -– and must not -– be tolerated at any level of any company that expects to open its doors tomorrow morning.
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Food Industry News® September 2018
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PF Chang’s Hits 25
The Great Said It Health and cheerfulness naturally beget each other. —Joseph Addison A learned fool is more foolish than an ignorant one. - Moliere Business opportunities are like buses, there’s always another one coming. – Richard Branson All our dreams can come true – if we have the courage to pursue them. – Walt Disney Your work is going to fill a large part of your life, and the only way to be truly satisfied is to do what you believe is great work. And the only way to do great work is to love what you do. – Steve Jobs
P.F. Chang’s is turning 25, and celebrated by offering entrées for just 25 cents each with the purchase of one full-priced entrée of equal or greater value in restaurants across the U.S. Founded in 1993 by Philip Chiang and Paul Fleming, P.F. Chang’s is the first internationally recognized multi-unit casual dining restaurant concept to honor and celebrate the 2,000-year-old tradition of wok cooking as the center of the guest experience. Since inception, P.F. Chang’s chefs have been hand-rolling dim sum, hand chopping and slicing all vegetables and meats, scratch cooking sauces and wok-cooking each dish, every day in every restaurant. P.F. Chang’s made from scratch menu highlights its wholesome, madeto-order-cooking approach and introduces new dishes and drinks for lunch, happy hour and dinner. Today, P.F. Chang’s has more than 300 restaurants around the world in 25 countries and four U.S. airport locations. The company is opening seven more restaurants in the U.S. as well as several more international locations in 2018, including its first location in Pakistan, which opens in September. To find the P.F. Chang’s closest to you, click here. For more P.F. Chang’s news, visit pfchangs.com and follow us on Facebook, Twitter and Instagram @pfchangs.
8/13/18 3:31 PM
Food Industry News® September 2018
Sales Call Listening Effectively
WE STOCK NEW ISUZU REEFERS CALL TODAY FOR AVAILABILITY AND A GREAT PRICE!
1. Prepare in advance. Have everything you will need during the call in front of you, such as price lists, answers to objections, etc. 2. Limit distractions. Clear nonessential items from your Work area. Close your door if you have one. 3. Increase your attention span. React in your own mind to everything the speaker says. 4. Think like the prospect. Put yourself in the other’s position to better understand that person’s point of view. 5. Limit your own talking. You should be speaking only about 30 percent of the time. 6. Listen for feelings and ideas. Remember, how words are spoken convey most of the meaning. 7. Don’t jump to conclusions. Don’t assume you know what they are going to say next. 8. Don’t dismiss the speaker’s ideas. If you don’t agree with the individual, try to understand why instead of tuning him or her out. 9. Concentrate. Pause for two seconds at the end of the speaker’s statement. 10. Don’t interrupt. Always let the speaker finish. 11. Take notes. If the speaker touches on an area you’d like to discuss further jot down a few key words and come back to the area rather than breaking in. 12. Ask questions. Get clarification on unclear areas of discussion. 13. Listen reflectively. Use “uh-huh,” “yes,” “I see,” or other expressions to let the speaker know you are listening. 14. Be aware for nonverbal clues. Listen “between the lines” for meaning. 15. Repeat and verify. Recite back to the speaker a thought or idea to be sure you understand. 16. Practice. Refine your listening skills at all times.
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TIPPING FOR THE UNENLIGHTENED Standard is 15 percent. Generous is 20 percent. If it’s counter service, yes, leave something. At a taproom, a standard tip is a dollar a beer.
Restaurant Customers, These Rules Are For You
10. Tipping. It is the lowest form of civility to leave only a few cents, or skip a tip completely, even if you have received extremely poor service. The etiquette rule is to leave a minimum of 10% and speak to the manager about the poor service. 9. “Let me try that first.” No. Unless offered by the server, don’t ask for “just a taste” of a menu item that you don’t intend to order. 8. Sick? And you’re here? If you or your children are clearly feverish, coughing, or visibly sick, please stay home and enjoy a night out another day. 7. Holding up food delivery with attitude. When your food arrives, refrain from smelling it to see if it is “fresh.” 6. Don’t help. Don’t attempt to help the server by stacking the dishes or passing them to the server when you are through eating. 5. Keep it clean. Servers and restaurant staff are not the only ones that are responsible for using good hygiene. Wash your hands! 4. Gum is not on the menu. Don’t thoughtlessly put your used chewing gum on the rim of the plate or wadded up in the linen napkin. 3. Grooming at the table. If you want to brush your hair or freshen up your makeup, excuse yourself to the restroom. 2. Hands off, pal. Don’t touch your server to get his or her attention. 1. You don’t own me. Show your server respect by making eye contact and responding to his or her greeting. Don’t put your server in the awkward position of requesting they sit and visit while he or she is trying to attend to several other tables.
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Remembering Joe Perrino, Home Run Inn
Joe Perrino, the CEO who grew the fourth-generation family-owned Home Run Inn business into a frozen pizza empire, passed away in July. He was 64. Perrino’s father, Nick Perrino, and grandmother Mary Grittani first served pizza in the Home Run Inn tavern in Chicago’s Little Village neighborhood in 1947. After Joe Perrino took the helm in 1990, following his father’s death, Woodridge-based Home Run Inn became a major player in grocery stores’ frozen food aisles, distributing in 30 states and bringing in about $80 million in annual sales, according to company executives last year. Home Run Inn also has nine restaurants in the Chicago area. Marc Malnati, chairman of Lou Malnati’s Pizzeria, said Perrino was his “best friend in the industry” and that they had bonded over having similar backgrounds. “He was honest, fair, funny — just a solid leader who was respected by everyone in his family; I had so much respect for him as a person,” Malnati said.
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Food Industry News® September 2018
foodindustrynews.com
468-7478
To make a decision, all you need is authority. To make a good decision, you also need knowledge, experience, and insight. —Denise Moreland Goals are dreams that were not left on the pillow. —Anthony Stark
Why Doing Too Much Will Ultimately Backfire Taking on too much work to prove yourself often leads to mistakes, burnout and lower productivity, writes Zach Morgan. Focus on the quality of your work instead and create a timeline for each project so you know how much work you can take on, he writes.. - Source: Thin Difference
Papa John’s Founder Shines Light on Public Behavior
Steve Ritchie, who replaced Papa John’s International Inc.’s founder John Schnatter as CEO at the beginning of the year, said in a statement that Schnatter will “no longer be in any of the advertising or marketing materials associated with the brand.” Schnatter had long starred in many of the television advertisements of the Louisville, Ky.,-based Pizza chain, which is named after him. Schnatter was asked to leave his position after a conference call with an agency that reportedly heard the founder making racial slurs. The committee said it will oversee an outside auditor’s investigation into Papa John’s culture, including the company’s existing processes, policies and systems related to diversity and inclusion. According to Forbes and USA Today, interviews with 37 current and former Papa John’s employees, including numerous executives and board members, Schnatter’s alleged behavior
ranges from spying on his workers to sexually inappropriate conduct, which has resulted in at least two confidential settlements. The need for behavioral scrutiny has never been more prevalent, and it isn’t going backwards; consumers will shun negative products and their parent companies; when even a small margin of consumer backlash is possible, a shelf-life for inappropriate behavior lingers for a long time. A recent Harris Poll finds 43 percent of US consumers would willingly select a lesser product, as long as it was from a brand they enjoy interacting with. But that same poll finds 65 percent of consumers drop a brand over a bad reputation, even if they love the product. This plays out time and time again regardless of industry. Customers and shareholders may be willing to forgive you but even if they are, the repercussions of inflammatory behavior clings to and follows a brand, making it historically tough to ever completely shake off. Source: CNN Money
8/13/18 3:32 PM
Food Industry News® September 2018
University Study: Patrons Turned Off By Bad Employee Hygiene in Restaurants Employees of casual-dining restaurants may be driving away customers by failing to meet such rudimentary hygiene standards as keeping their fingernails and uniforms clean, according to new research. The study found that adult consumers who dine in casual restaurants at least once a month put a high value on the personal appearance and habits of the staff. In particular, noted the report from the University of Missouri, patrons gauge the food safety of where they’re eating in part by looking at employees’ nails and uniforms and noting whether staffers wear gloves when handling food. As a group, the 300-plus survey respondents said they were unsatisfied with what they see when using those three gauges of a restaurant’s sanitation efforts. Research found that consumers would not revisit a restaurant that served tasty food at a reasonable price if the hygienic aspects of the restaurant were compromised. The report did not cite specific casual-dining restaurants or chains. The study noted that 48 million instances of food poisoning occur in the United States every year and result in 3,000 deaths. Nearly two-thirds of the afflictions (60%) are traced back to restaurants. - Source: Restaurant Business
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Oprah Winfrey’s New Investment – True Walmart Opens New York Warehouse to Support Jet.com Products Food Kitchen True Food Kitchen will use an investment from Oprah Winfrey to continue expanding its local, organic concept in the US. Oprah will join the company’s board of directors and act as a consultant for the brand as it looks to double in size over the next three years, CEO Christine Barone said.
Walmart will open a warehouse this fall in the Bronx to support same-day deliveries of groceries and merchandise by its Jet.com subsidiary across New York City. “This is another building block that is part of Jet’s strategy focused on urban centers,” said Simon Belsham, president of Jet.com. - Source: The Wall Street Journal
Taco Del Mar Gets New Ownership Umami Burger makes Impossible San Diego-based private investment firm High Bluff Burger its exclusive plant-based offering Capital Partners has acquired Taco Del Mar from Umami Burger has announced that the ImpossiFranchise Brands LLC. ble Burger will be the exclusive patty served for its plant-based burger offering at its 22 US locations. Savory Jams Accompany Meats and More Since the two companies teamed up in May 2017, Savory jams can add concentrated flavor to dishes the Impossible Burger has become one of the most such as charcuterie boards, barbecue and more, acpopular items on the chain’s menu. cording to Trevor Bird, who sells his popular black pepper jam by the jar at Vancouver’s Fable Kitchen. Dairy Cow Meat Makes its Way Onto Savory jams need acid and salt to balance out the the Menu sweetness, and Bird recommends finishing with Through her business, Mindful Meats, Claire Her- herbs and spices for additional flavor minjard offers meat from retired dairy cows, which has made it onto menus at Mission Chinese Food in Customization Expands Pizza’s Possibilities San Francisco and Jose Andres’ Las Vegas restauTwo-thirds of consumers say they have eaten pizrant Bazaar Meat. Chef Dan Barber also uses dairy za in the last week, and the popular food has grown cow meat at his restaurant Blue Hill at Stone Barns, by 98% on brunch and breakfast menus since 2007, and says it has a “super delicious and complex flaaccording to Datassential. Customization is also vor you cannot find with conventional beef.” driving growth in the pizza category, and consumers are willing to pay extra for premium toppings PepsiCo Supports Key Brands PepsiCo plans to provide “very strong support” to and upgraded crust options. Though consumers most often order pizza for its Gatorade, Pepsi and Mountain Dew marketing programs this year, said Chief Financial Officer Hugh John- takeout or delivery around dinnertime, there are nuston. The firm’s Diet Pepsi brand is seeing positive per- merous opportunities for growth outside the dinner formance, while its zero-sugar Pepsi product has done daypart – since 2007, pizza has grown by 98% on “exceedingly well,” said CEO Indra Nooyi.- Source: CNBC breakfast and brunch menus.
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foodindustrynews.com
INTRODUCING GONNELLA’S
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Food Industry News® September 2018
Pretzel buns. French rolls. And the fan favorites—hot dog and hamburger buns. They make up Gonnella’s winning team of products and they’re all bursting with big league flavor. Choose the perfect base for your sandwich build or let Gonnella design a custom changeup.
Sign your draft picks today, call Bob Nasshan: (800) 262-3442 x1150
Two Chefs Receive Julia Child Award Mary Sue Milliken and Susan Feniger are the recipients of the fourth annual Julia Child Award, marking the first time the award has gone to a team. The duo have written six cookbooks, appeared on the Food Network show “Too Hot Tamales,” and are currently co-chefs and co-owners of Border Grill restaurants in Los Angeles and Las Vegas. - Source: The Washington Post
FROZEN DOUGH • BAKED FROZEN • THAW ‘N’ SELL • FRESH
Vibrant Colors Among Hottest Food Trends
There is a stronger interest in foods and beverages with vibrant colors, a trend noted by analysts from Innova Market Insights at the recent Institute of Food Technologists’ annual meeting and expo. Other hot trends include coffee and tea flavors in snack foods, products made using natural processing techniques and environmentally friendly packaging. - Source: SmartBrief
Guests Seek Seasonal Soups Year Round According to Technomic, 70 percent of soup consumers are more interested in ordering offerings that are seasonal. Also, there is evidence that soup may be gaining momentum outside of the colder months. With an on-trend frozen soup portfolio, Campbell’s Foodservice partners with operators to provide a variety of options, customized according to guests’ preferences, at every time of year. Data from The NPD Group shows that lobster bisque, clam chowder and chili are particularly popular throughout the sumLicensed, Bonded, Insured mer. - Technomic, Inc
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Financial Tips: Rethink Your Spending and Saving Most people have a lot of decisions to make about their lives and careers. One perennial issue, of course, is money, and there’s no shortage of advice that is, for the most part, common sense; but what do the richest Americans do to not only reach their goals but hold onto their assets? Unless you’re from old money, and lots of it, staying affluent takes discipline. On the Business Insider website, a financial planner offers this advice for spending and saving taken from several of our country’s wealthiest selfmade successes: ■ Live below your means. No matter how well you’re doing financially, make a commitment to not spend every dollar you earn. Start setting some money aside for savings and investment right away so it becomes a lifelong habit. ■ Save a percentage, not a dollar amount. A good way to ensure that your savings keep pace with your salary is to earmark a specific percentage of your paycheck for savings, not a set dollar amount. That way your savings will increase as your compensation does. ■ Keep track of your money. At least once a year, look at your income and expenses to make sure they’re both where they should be. Review your financial goals so you’re on top of what you have to save to achieve them. Look ahead to potential expenses so you’re not just reacting to emergencies and unexpected events. ■ Spend on quality. Buying a cheap car doesn’t save you money if you end up buying a new car in just a few years. Do your research so you buy items that will last, even if they’re a little more expensive.
Popular Diets Spark Menu Changes
About 36% of US consumers are following a specific diet, compared to 14% last year, according to an annual survey, and restaurants and food-makers are finding ways to cater to trending eating plans. The Paleo diet remains popular, and others including the Whole30 and the Ketogenic diets are also gaining fans. - Source: SmartBrief
Quotes It’s fine to celebrate success, but it is more important to heed the lessons of failure. —Bill Gates
Without hard work, nothing grows but weeds. —Gordon B. Hinckley
Great things are done by a series of small things brought together. —Vincent van Gogh
Curiosity about life in all of its aspects, I think, is still the secret of great creative people. —Leo Burnett
8/14/18 9:09 AM
People Selling the Industry
With Cary Miller
This month I am pictured with the legendary Jim Earley, Corporate General Manager of Ala Carte Entertainment, one of Chicagoland’s great multi-unit / multi-concept chains. Those who know Jim are impressed with his dedication, charisma, operations, excellence and warmth. His leadership inspires thousands of employees in his organization and sets a great example for all of us of what a leader should be.
Food Industry News® September 2018
Page 27
Peter and Ethel Parthenis are joined by their son Peter Jr., who is the President and CEO of Pure Mediterranean Foods and Grecian Delight Foods, Inc. based in Elk Grove Village, Illinois. The Parthenis family has helped drive consumer demand for Mediterranean Foods in the United States. Their influence is no better exemplified then in Peter Sr.’s role in first introducing and popularizing gyros over the past 40-plus years. You can find their phone number in our Buyer’s Directory under several categories, including Gyros. Joe Bucaro and Sammy La Bianca are the owners of Cugini Distributing, a local service-oriented distributor providing unique imported and domestic ethnic Italian foods to grocery stores, delis and other food businesses. These gentlemen understand that to compete and rise above steep competition they must provide service and value excellence for their accounts. Cugini team members are trained to support their customers by stocking shelves and helping to rotate product when needed. You can see their ad on page 14 of this issue. Chris Arlinghaus is joined by the creator and founder of OriginAl’s Chicken Ribs along his wife Emma. OriginAl’s Chicken Ribs are chicken thighs that have been seasoned with a Texas BBQ rub and smoked locally with real wood. Alan created Chicken Ribs as a healthy alternative to pork ribs. This product is sold fully cooked and frozen. They are satisfying and delicious. I think this item would work well on almost any menu, as a snack, appetizer or entrée. The company is based in Chicago. Bernard Silver and Susan Eriksen are with Chicago based Char Crust, dry rub seasonings for all types of meat, poultry and fish. It all started in 1957. Thick prime steaks with sizzling charred crusts, bursting with juicy flavor, were the signature of Bernard’s father’s restaurant. When diners would literally beg to take their seasonings home, they knew they had a winner. Today the company produces over 8 varieties of Char Crust will create distinction with your food. Contact them for free samples. Janet Rife O’Loughlin is a vice president at Wheaton, Illinois based Grand Ridge National Bank—a commercial banking professional with over 20 years banking experience. Janet manages a portfolio of small to mid-size businesses and is responsible for developing new relationships for the bank. Because of Grand Ridge Bank’s size, they are often able to approve loans faster than other banks. Janet loves working with food industry suppliers on their finance and banking needs.
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Growing Demand for Rose Wine
The tide of rose wine continues to rise, prompting Calif. winemakers to keep increasing their production of the style. Kokomo Winery in Healdsburg began making it as a one-off a decade ago; now the style represents about 9% of its production. - Source: North Bay Business Journal
Indulgent Flavors Top Drink Menus
Nostalgic and indulgent flavors are among the most popular beverage trends this year, in part because they “remind consumers of loving relationships and positive memories,” according to research from Imbibe. Healthy and functional drinks, such as kombucha, are also making headway as consumers look for better-for-you options. - Source: Imbibe
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Culinary Visions 2019 Trend Forecast 83% of consumers say they wish restaurants would use more environmentally friendly practices and 66% say they care about ordering protein that is sustainably raised or caught. Without Compromise Expectations for convenient, grab-and-go foods with betterfor-you ingredients are now the norm and not the exception. Retail stores are experiencing a frozen food renaissance as the appearance of healthier, flavorful choices offer appealing alternatives to pricey meal kits. Consumers’ effort to put more plants on their plates is giving rise to the veg-centric food trend. Veg-centric food does not necessarily mean vegetarian. While 88% of the consumers surveyed said they want their diets to include more fruits and vegetables respectively, 82% of the same consumers still said that they love meat. Quest for World Flavors Embarking on a deeper exploration of Latin American, Asian and Mediterranean foods means using food ingredients and flavor profiles from Ecuador, Peru, Brazil, Korea, Philippines and Morocco.
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TRAVEL With Valerie Miller DESTINATION: NASHVILLE, TENNESSEE MUSIC CITY FOOD & WINE FESTIVAL Sept. 14-16, 2018
Grammy Award winning artists Kings of Leon, James Beard Foundation Award winning chef Jonathan Waxman, Vector Management’s Ken Levitan & Andy Mendelsohn and C3 Presents are pleased to announce Music City Food + Wine Festival September 14-16,2018. The sixth annual festival will offer expanded festival programming, including the addition of the Official Drink of Nashville, competition ,a special Friday Night Throwdown pairing celebrity chefs with pro athletes, Saturday Nights Harvest Night anchored by Kings of Leon, the return of Sunday’s Gospel Brunch, and much more. “As Nashville’s food culture continues to evolve, we aim to strike a balance between showcasing our local culinary scene, world-renowned chefs that have inspired so many, along with some amazing musical elements,” says festival co-founder, Ken Levitan of Vector Management. “Music City Food & Wine Festival is our favorite weekend of the year.” says festival co-founder Nathan Followill of Kings of Leon. “It allows us to rollout Nashville’s welcome mat to eat, drink and be merry with friends. Music City Food + Wine is generously sponsored by Nashville Convention & Visitors Bureau, Toyota and Food & Wine. For more info visit – musiccityfoodandwinefestival.com Highlights of Nashville: Country Music Hall of Fame- artifacts, recordings, photographs and videos General Jackson Showboat – the world’s grandest showboat, cruises on the Cumberland River Grand Ole Opry – music stage. (The show that made country music famous) Ryman Auditorium – famous National Historic Landmark The Bluebird Café – live music venue The Parthenon - a full scale replica of the famous Greek Temple, stands in Centennial Park Things to try when in Nashville include a Goo Goo Cluster candy bar, Sweet Tea, Bisucits, BBQ and Hot Chicken. Did you know that one of Nashville’s best culinary contributions, hot chicken, was an accidental creation by a woman seeking revenge. Prince’s Hot Chicken, the first and perhaps most well-known hot chicken restaurant, began when Thomas Prince’s girlfriend suspected him of cheating on her so she put extra pepper in his fried chicken. Thornton liked it so much that he opened the BBQ Chicken Shack in the 1930’s which would become Prince’s Hot Chicken. Accommodations include: Clarion, Doubletree, Hilton, Hyatt, Omni, Quality Inn just to name a few. MY PICK- Gaylord Opryland Resort & Convention Center The Gaylord Opryland Resort & Convention Center with 2715 rooms, 173 suites is located next to the Grand Ole Opry. Their trademark is “Everything is in one Place”. Climate controlled glass atrium with indoor gardens, sparkling waterfalls, 20 restaurants and bars and so much more. Nashville, known as Music City is a dynamic destination to visit year round. Nashville was named in Business Insider’s list of 33 trips everyone should take in the U.S. in 2018. For more info –visitmusiccity.com
Photos courtesy of Nashville Convention and Visitors Corporation
Culinary Visions® Panel collected insights from culinary professionals, scoured more than a dozen trade conferences and surveyed over 5,000 consumers: Replenish with Purpose Consumers who want to get more out of their meals are looking for functional foods that don’t just satisfy their hunger but also pack a nutritional punch. 73% of consumers surveyed say that they enjoy eating superfoods that serve specific functional purposes. . Dietary Restrictions Rather than following regimented diets, today’s consumer is choosing to simply limit certain ingredients in the dishes that they eat rather than remove them. A recent Culinary Visions Panel study found that 76% of all consumers say that they avoid ordering menu items with certain ingredients that do not agree with them. Ethical Concerns Efforts that result in reduced packaging, as well as ethical ingredient sourcing help alleviate consumers’ concerns about ethical foods. A recent Culinary Visions Panel study found that
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AROUND CHICAGO With Valerie Miller UNCLE REMUS SAUCY FRIED CHICKEN
Photos courtesy of nashville Convention and Visitors Corporation
Uncle Remus is a family owned chicken restaurant business started by Gus Rickette. The first Uncle Remus Chicken Restaurant opened in 1969. Gus and his wife Mary Rickette retired in 1991 and now the chain is run by their daughter Charmaine V. Rickette. What makes them different from any other fried chicken restaurants is the sauce they put on the chicken. They call their chicken “Saucy Fried Chicken”. The chicken is topped with a red sweet and tangy sauce. It’s a unique blended mild sauce and once you try it, you will be coming back for more. The sauce tastes great on French fries, too. The batter on the fried chicken is crispy and delicious. They roll out a great product between the chicken and the sauce. The menu includes their famous fried chicken which can be purchased by the piece, meal or in a grab-pan. They have BBQ rib tips, catfish, and tilapia along with sides which include mashed potatoes, Cole slaw, and fried okra and Dominique spears and sidney Gullens jalapeno poppers. Caat their Broadview location. tering is also available. I dined at their location in Broadview. You place your order and the chicken is made fresh for you while you wait. They have two locations with seating at 1801 W. Roosevelt in Broadview, and 737 E. 47th in Chicago. Their third location at 5601 W. Madison doesn’t have seating, so get it to go. I highly recommend checking them out!
Restaurants Remodel to Accommodate Drive-thru The popularity of drivethru ordering has prompted some eateries to expand the number of vehicles their drive-thru can serve, and some chains have also begun rolling out walk-up and drive-thru only locations. Restaurants including In-N-Out and Chick-filA often have employees take drivers’ orders on tablets before they reach the menu board to speed the ordering process. source: the Press Enterprise
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Call Buttons at Chick-fil-A Boost Sales
Chick-fil-A franchisees are trying out tabletop devices at three Texas locations called Kallpods that summon servers when pressed. Revenue at the Wallisville, Texas, store has risen since installing the device, which allows customers to more easily place a second order, manager Devin Deshotel said. - source: CnBC
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Food Industry News® September 2018
Highlighting South Africa’s Native Ingredients No Body... Offers More Options!
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North of Cape Town in South Africa, Wolfgat serves dishes made from ingredients foraged on and around the dunes to highlight the region’s bounty. Chef Kobus van der Merwe cooks up a seven-course menu from foraged plants, fish from the Atlantic and kelp and urchins sourced from rock pools. - Source: Saveur Online
Adopt the pace of nature; her secret is patience.
2018 ira golf classic
Bar Ramone Now Open River North
Bar Ramone, Lettuce Entertain You’s first wine bar, is open at 441 N. Clark Street in Chicago’s River North neighborhood. The wine program is curated by Ryan Arnold (Wine Enthusiast ‘40 Under 40 Tastemaker’) and Richard Hanauer (2015 Food & Wine ‘Sommelier of the Year’). The collection will feature under 100 bottles including small producers and showcasing the best examples from classic regions such as France, Italy and Spain. “The wine list at Bar Ramone will be ever-changing,” explains Arnold. “We’ll be constantly searching for exciting and off-the-beaten-path wines from across the globe to add to our portfolio.” The small plates menu, created by Chef Partners Hisanabou Osaka and Doug Psaltis has the heart and soul of Spanish cooking, with a modern influence. Highlights will include Bloody Mary Shrimp, Marinated Goat Cheese & Herbs with house-made tomato bread and Shirauo with garlic olive oil and chili. For more information, please visit BarRamone.com or follow along on Instagram at @bar.ramone.
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Chicagoland News American Craft Exposition—a 3 day event—will be held Sept. 21-23, 2018 at Chicago Botanical Garden in Glencoe, IL. Brookfield Zoo 5k Run for the Animals Care and Conservation will take place at the Zoo in Brookfield, IL Sept. 9, 2018. Chicago Bourbon & BBQ Festival will be held Sept. 8-9, 2018 at 2000 W. Belmont in Chicago. Chicago Ultimate Women’s Expo will be held at the Donald E. Stephens Convention Center in Rosemont, IL Sept. 15-16, 2018. Fashion, food, entertainment, treatments, seminars and more. Franchise Expo Midwest will be held Sept. 14-15, 2018 at Donald E. Sephens Convention Center in Rosemont, IL. It is the largest franchise expo in the midwestern United States. It provides the opportunity to meet face to face with so many proven franchise opportunities. Fulton Market Harvest Fest will be held Sept. 14-16, 2018 with the country’s best chefs, craft beers, live music and Chicago’s best restaurants for a weekend of culinary fun. Lakeview East Festival of the Arts will be held Sept. 8-9, 2018 along Broadway, Belmont to Hawthorne. It includes art, music, food & family activities. Pentatonix will be performing at the Hollywood Casino Amphitheater in Tinley Park,
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Since 1963, family-owned Connie’s Pizza has been keeping their Chicago tradition alive by serving up delicious Italian dishes and, of course, iconic pizza made according to family recipes. With two restaurants near Chicago’s Loop neighborhood and a presence in the frozen section of grocery stores across the Midwest, Connie’s is ready to host your next party or bring the party to you with delivery, catering and pizza shipping anywhere in the United States.
IL Sept. 16, 2018. Sam Adams Lakeview Taco Fest will be held Sept. 15-16, 2018 on Southport between Addison and Roscoe. Summer Plays on Tours - Lady Antebellum and Darius Rucker will be performing at the Hollywood Casino in Tinley Park, IL Sept. 15, 2018. The Windy City Wine Festival presented by U.S. Bank provides an opportunity to sample more than 300 wines from around the world. The Festival will be held at Buckingham Fountain Sep. 7-8, 2018. Ukranian Village Fest will take place Sept. 8-9, 2018 on Superior Street between Oakley Blvd. and Leavitt. It will include Food, vendors, dancing and a beer garden. The Windy City Wedding Show in Schaumburg, IL is a one day event held at the Chicago Marriott Schaumburg. This event showcases products like wedding dresses, jewelry, cosmetics, accessories, and everything else wedding related.
We offer six different brands incuding Halal. Each recipe is made with a unique taste, texture and flavor profile. Cones • Cooked & Sliced • IQF Strips
• Cones • Cooked & Sliced
• 2-1# - 12 pcs. per box • 3-1# - 18 pcs. per box
• Cut 6” - Mild • Rope - Hot or Mild • Pre-Cooked (4-1# & 5-1# Mild)
• 3-1# 18 pcs. per box
Devanco Label, All Natural, Oven Roasted Italian Beef. All are available cooked and sliced with Gravy or cooked whole with or without Gravy.
When building a dream never alloy your strengths to a weaker partner.
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Hooters Restaurant Chain Up For Sale
INTERNATIONAL China Produces its Own Ice Wine
China plans to establish Heilongjiang as its ice wine production base, per the nation’s Ministry of Agriculture and Rural Affairs. China, the biggest importer of Canadian ice wine, is working to increase its own production of the sweet wine.
- Source: The Drinks Business Online
Side Dishes Popular with Pitmasters
“You’re not a team player, Marnstein.”
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Barbecue restaurants are increasingly focusing on side dishes and using smoking techniques to flavor a wider variety of ingredients, including vegetables, pitmasters say. Some are also flavoring their traditional menus with influences from other cuisines, including Korean and Mexican. - Food Newsfeed
Hooters of America, the 400-unit casual-dining chain, is for sale for the second time in three years. The company, owned by H.I.G. Capital, KarpReilly and Chanticleer Holdings, had been put on the block for a time in 2015 before it was pulled back. But it’s believed that the company is in a better position today. Hooters has acquired some franchisee units. System sales in the U.S. declined 2.1% last year to $845.5 million, according to Technomic data. - Source: Restaurant Business
Meijer Urged to Adopt Healthier Checkout Lanes
Grassroots advocates in Grand Rapids and Lansing, MI, launched a campaign urging Meijer to adopt healthy checkout aisles instead of only offering candy, chips, soda, and other less healthy foods to its customers and their children. Only 3 percent of the food and drink items offered at checkout by the Grand Rapids-based retailer are healthy, according to a new assessment from the Center for Science in the Public Interest. - Source: The Center for Science in the Public Interest
Making the Most of Grilled Foods
Dried papaya seeds have spicy characteristics similar to peppercorns that are an excellent complement to grilled meats, according to chef Roger Mooking. He also recommends toasting spices before using them in a dry rub and finishing grilled meats with flaky sea salt. -Source: Food & Wine
Unique Burger Creations Pop Up on Menus
Chefs are experimenting with burger creations on menus, such as the double cheeseburger with sweet potato shoestrings, hoisin aioli, miso butter and pickled jalapenos at Chicago’s Mott Street. In New York, diners can grab a spicy vegan burger made with seitan patties topped with sauteed kimchi, pickled vegetables and sriracha mayonnaise at the Cinnamon Snail food truck. - - Source: Plate Online
Beverage Sales are Up in CStores
Sales of nonalcoholic beverages in convenience stores rose 4.2% in the second quarter of this year, according to data from Wells Fargo. Standout performers included Diet Coke, Monster Energy and ready-to-drink coffees from McCafe and Dunkin’ Donuts, the report said. - Source: BevNet
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Food Industry News® September 2018
ACCOUNTANTS AB CPA Inc ........................................................... Chamlin P C .......................................................... ACCOUNTING FIRMS Parhas & Associates ................................Page 16 Sassetti Certified Public Accountants ......Page 10 ADVERTISING Food Industry News .............................................. AIR CONDITIONING-SYSTEMS CLEANING Olympia Maintenance ........................................... AIR FILTERS-SALES & SERVICE Olympia Maintenance ........................................... ARCHITECTS Dearborn Architects .............................................. Sarfatty Associates ............................................... Studio West Architects .......................................... ASIAN FOOD PRODUCTS Kikkoman Sales USA ............................................ ASSOCIATIONS Chefs and Culinary Professionals ............Page 24 Illinois Restaurant Association .................Page 21 GARA .................................................................... ASSOCIATIONS & TRADES For the Love of Chocolate Foundation.....Page 27 ATM MACHINES Meirtran ATM............................................Page 39 ATTORNEYS Scharf Banks Marmor ........................................... Tabahi Law ............................................................ AUCTIONEERS Bob King Auctions ....................................Page 03 AWNINGS & CANOPYS Chesterfield Awnings ...............................Page 23 AWNINGS - SALES & SERVICE Thatcher Oaks Awnings ...........................Page 25 BACON Boars Head/Ferrazzuolo Foods ...............Page 12 BAKERS-WHOLESALE Gonnella Baking Co .................................Page 26 Lezza Spumoni & Desserts......................Page 11
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847-363-2268 224-307-2232 847-228-7070 773-638-5310 847-364-1010 800-543-4356 847-349-9358 800-510-3811 847-232-4474 815-712-7707 866-451-1668 630-833-4650 888-320-7274 773-588-6688 847-381-0448 888-908-5600 847-635-0172 630-628-0811 630-833-4650 847-920-1100 888-908-5600 847-635-0172 708-233-0808 630-501-5639 855-824-4759 800-535-2445 630-879-3131 224-307-2232 847-719-6088 800-325-7093 800-4GE-LATO 847-455-5355 630-483-2256 800-4GE-LATO 773-775-0170 708-749-5430 630-873-3208 847-813-6040 847-381-0448 815-744-1453 844-550-7708 888-551-1998 815-744-1453 800-325-8476 708-344-0344 847-228-7070 847-364-1010 800-621-0099 847-349-9358 586-447-3500 847-228-7070 847-364-1010 800-621-0099 847-349-9358
Food Industry News® September 2018
HAMBURGER PATTY MANUFACTURER Devanco Foods ........................................Page 31 847-228-7070 HANDYMAN SERVICES Restaurant Handyman .......................................... 847-232-4474 HEATING & AIR CONDITIONER SERVICE & REP Black Diamond Plumbing & Mech............Page 12 866-855-2932 Mackay Heating & Mechanical.................Page 16 847-381-0448 Mechanical 24 ..........................................Page 39 847-987-9738 HOOD & DUCT CLEANING Hoodz of Schaumburg .............................Page 12 847-620-2608 HOOD EXHAUST & FAN CLEANING Enviromatic Corp of America ...................Page 16 800-325-8476 Olympia Maintenance ........................................... 708-344-0344 HOOD SYSTEMS-FIRE Henrichsen’s Fire & Safety Equipment ................. 800-373-9714 HOT DOGS Authentic Brands......................................Page 14 708-749-5430 Crawford Sausage ................................................ 773-277-3095 Red Hot Chicago................................................... 800-249-5226 Vienna Beef .......................................................... 773-278-7800 HUMAN RESOURCES ADP....................................................................... 847-507-4210 HUMMUS & SPREADS Grecian Delight Foods .......................................... 847-364-1010 HVAC REPAIR & MAINTENANCE Restaurant Handyman .......................................... 847-232-4474 ICE CREAM Chocolate Shoppe Ice Cream ..................Page 07 608-221-8640 Homer’s Gourmet Ice Cream ...................Page 10 847-251-0477 Instantwhip Chicago.................................Page 29 800-933-2500 Palazzolo’s Artisan Dairy .........................Page 40 800-4GE-LATO Algelato Chicago ................................................... 847-455-5355 ICE CREAM-EQUIPMENT & SUPPLY Kool Technologies ....................................Page 41 630-483-2256 ICE CREAM-YOGURT Instantwhip Chicago.................................Page 29 800-933-2500 ICE MACHINE REPAIR & SANITIZING Ice Solutions 24 .......................................Page 39 847-987-9738 Major Appliance Service ....................................... 708-447-4100 ICE MACHINES-SALES-RENTAL OR LEASING Empire Cooler Service .............................Page 06 312-733-3900 Easy Ice ................................................................ 866-327-9423 ICE-MAKING EQUIPMENT/REPAIR & SERVICE Mackay Heating & Mechanical.................Page 16 847-381-0448 INSURANCE Jos Cacciatore & Company .....................Page 18 312-259-8200 Caro Insurance Services....................................... 708-745-5031 Concklin Insurance Agency................................... 630-268-1600 ISU Northwest Insurance Services ....................... 888-366-3467 Society Insurance ................................................. 888-576-2438 The Horton Group ................................................. 312-989-1410 INSURANCE-INDUSTRIAL & COMMERCIAL Jos Cacciatore & Company .....................Page 18 312-264-6055 INTERIOR DESIGNERS Sarfatty Associates ............................................... 847-920-1100 INTERNET ADVERTISING Food Industry News .............................................. 847-699-3300 INVENTORY CONTROL SYSTEMS BevSpot ................................................................ 617-658-3123 ITALIAN BEEF Authentic Brands......................................Page 14 708-749-5430 Devanco Foods ........................................Page 31 847-228-7070 Serrelli’s Foods ........................................Page 03 877-385-BEEF Grecian Delight Foods .......................................... 847-364-1010 Red Hot Chicago................................................... 800-249-5226 ITALIAN FOOD SPECIALTIES E Formella & Sons ...................................Page 04 630-873-3208 ITALIAN SAUSAGE Devanco Foods ........................................Page 31 847-228-7070 Anichini Brothers ................................................... 312-644-8004 JANITOR-SUPPLIES Ramar Supply Co.....................................Page 42 708-233-0808 JAPANESE-FOOD PRODUCTS Kikkoman Sales USA ............................................ 630-954-1244 JUICERS-FRUIT & VEGETABLES Berkel Midwest...................................................... 800-921-9151 KITCHEN VIDEO DISPLAY SYSTEMS QSR Automations ................................................. 312-982-4099
KITCHEN-EXHAUST SYSTEMS/CLEANING Enviromatic Corp of America ...................Page 16 800-325-8476 Olympia Maintenance ........................................... 708-344-0344 LINEN SUPPLY & RENTAL SERVICE Cosmopolitan Textile ............................................. 773-254-6100 Mickey’s Linen ...................................................... 773-545-7211 LIQUOR & SPIRITS Deutsch Family Wine & Spirits.................Page 06 708-687-9870 LIQUOR-WHOLESALE Peerless Liquors ................................................... 773-378-3908 LOGISTICS COMPANIES Perishable Distribution Solutions .............Page 17 888-491-1641 MAILING PROGRAMS On Time Printing ......................................Page 09 708-544-4500 MANUFACTURERS REPRESENTATIVES Vicki Righeimer & Associates ............................... 847-899-8146 MARKETING-SERVICES Illinois Royalty ....................................................... 630-487-1485 MAYONNAISE Columbus Vegetable Oils.........................Page 05 773-265-6500 MEAT PROCESSING EQUIP SALES & SERVICE Berkel Midwest...................................................... 800-921-9151 MEAT-SMOKED Nueske Applewood Smoked Meats ...................... 800-382-2266 MEAT-WHOLESALE Devanco Foods ........................................Page 31 847-228-7070 Grant Park Packing ..................................Page 29 312-421-4096 New S B L Inc ..........................................Page 43 773-376-8280 Anichini Brothers ................................................... 312-644-8004 Chef’s Quality Meats ............................................. 708-333-0880 International Meat Company ................................. 773-622-1400 MEATBALLS Authentic Brands......................................Page 14 708-749-5430 MEDICAL SUPPLIES Affirmed Medical Service ...................................... 847-322-9185 MEDITERRANEAN FOODS Grecian Delight Foods .......................................... 847-364-1010 Olympia Food Industries ....................................... 847-349-9358 MENUS On Time Printing ......................................Page 09 708-544-4500 MENUS-CUSTOM PRINTED Accurate Printing................................................... 708-824-0058 MILK Instantwhip Chicago.................................Page 29 800-933-2500 OILS & FATS-COOKING Columbus Vegetable Oils.........................Page 05 773-265-6500 OILS & SHORTENING Columbus Vegetable Oils.........................Page 05 773-265-6500 OILS & VINEGAR Pastorelli Foods ........................................... Page 19 800-SOS-AUCY OILS-COOKING/BULK Columbus Vegetable Oils.........................Page 05 773-265-6500 OLIVE OILS Columbus Vegetable Oils.........................Page 05 773-265-6500 ORGANIC FOODS Pastorelli Foods ..........................................Page 19 800-SOS-AUCY OVEN REPAIR & MAINTENANCE Mackay Heating & Mechanical.................Page 16 847-381-0448 OVENS-SALES & SERVICE Cobblestone Ovens .............................................. 847-635-0172 PACKAGING SPECIALISTS Wertheimer Box .................................................... 312-829-4545 PAINTING & HANDYMAN SERVICES Restaurant Handyman .......................................... 847-232-4474 PANCAKE-BATTER & MIX Tec Foods Inc...........................................Page 10 773-638-5310 PAPER-PRODUCTS Ramar Supply Co.....................................Page 42 708-233-0808 PARTY-FAVORS & SUPPLIES Ramar Supply Co.....................................Page 42 708-233-0808 PASTA-FRESH AND FROZEN Cugini Distribution ....................................Page 14 708-695-9471 Pastafresh Home Made Pasta .............................. 773-745-5888 PATIO ENCLOSURES Thatcher Oaks Awnings ...........................Page 25 630-833-5700
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Food Industry News® September 2018 PATIO HEATERS TNG Industries ...................... Page 18... 708-449-1100 PATTY MACHINES/FOOD FORMERS Berkel Midwest.......................................800-921-9151 PAYROLL SERVICES AB CPA Inc ............................................708-430-3232 ADP........................................................847-507-4210 PEANUTS-BULK(IN THE SHELL) Mellos Snacks ........................................ 312-550-1911 PEST CONTROL Rose Pest Solutions...............................815-871-2733 PEST CONTROL/PEST ELIMINATION Mc Cloud Services .................................800-332-7805 PICKLES & RELISH Vienna Beef ...........................................773-278-7800 PITA BREAD Grecian Delight Foods ...........................847-364-1010 Olympia Food Industries ........................847-349-9358 PIZZA SUPPLY DISTRIBUTORS Anichini Brothers....................................312-644-8004 PLUMBING SERVICES Black Diamond Plumbing & Mech.Page 12 .................. 866-855-2932 PLUMBING SUPPLIES Faucet Shoppe The .............. Page 13...773-478-3890 POINT OF SALE SUPPLIES Schmaus Cash Register & POS ............847-675-6066 POINT OF SALE SYSTEMS Jeff Bruce (HPS) ....................................773-398-1013 Retail Control Solutions .........................630-521-9900 Schmaus Cash Register & POS ............847-675-6066 POPCORN BULK-POPPED & RAW Mellos Snacks ........................................ 312-550-1911 POULTRY-FRESH New S B L Inc ....................... Page 43...773-376-8280 PRESSURE WASHING Olympia Maintenance ............................708-344-0344 PRINTERS On Time Printing ................... Page 09...708-544-4500 PRINTING-CUSTOM ITEMS Accurate Printing....................................708-824-0058 PRIVATE LABEL FOOD MANUFACTURERS E Formella & Sons ................ Page 04...630-873-3208 Milano Baking Company ......................800-495-BUNS T F Processors.......................................847-709-2600 PRODUCE DISTRIBUTORS Premier Produce ....................................847-678-0780 PRODUCE-WHOLESALE US Foods .............................. Page 13...630-595-1200 PUBLISHING Food Industry News ...............................847-699-3300 RE-UPHOLSTERY Chicago Booth ...................... Page 07...773-378-8400 REFRIGERATED TRAILER RENTAL/LEASING Portable Cold Storage........... Page 32...800-535-2445 REFRIGERATION EQUIP SERVICE & REPAIR Mackay Heating & MechanicalPage 16 .847-381-0448 Mechanical 24....................... Page 39...847-987-9738 Service Refrigeration ............ Page 20...773-775-4777 CSI - Coker Service Inc .........................888-908-5600 REFRIGERATION-EQUIP/COMMERCIAL Custom Cooler & Freezer ..... Page 08...630-879-3131 REMODELING & NEW CONSTRUCTION Walter Daniels Construction . Page 44...773-775-0170 RESTAURANT EQUIP MANUFACTURERS Sammic Corp .........................................224-307-2232 RESTAURANT EQUIPMENT FSI/Foodservice Solutions .....................847-719-6088 Losurdo Inc ............................................630-833-4650 RESTAURANT EQUIPMENT & SUPPLIES Custom Cooler & Freezer ..... Page 08...630-879-3131 Olympic Store Fixtures.......... Page 40...773-585-3755 Ramar Supply Co.................. Page 42...708-233-0808 Berkel Midwest.......................................800-921-9151 TriMark Marlinn Equip & Supplies..........708-496-1700
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RESTAURANT EQUIPMENT REPAIR SERVICE Mackay Heating & MechanicalPage 16 .847-381-0448 Berkel Midwest.......................................800-921-9151 CSI - Coker Service Inc .........................888-908-5600 Cobblestone Ovens ...............................847-635-0172 Major Appliance Service ........................708-447-4100 RESTAURANT EQUIPMENT-NEW & USED Bob King Auctions................. Page 03...847-363-2268 March Quality Used & New EquipPage 15 ................... 800-210-5895 RESTAURANT REAL ESTATE SALES John Moauro/Realty Executives ............ 708-361-1150 Kudan Group Inc....................................312-575-0480 Marcus Cook-Baum Realty Group ......... 312-275-3112 Nick Dibrizzi/Coldwell Banker ................708-562-9328 Pontarelli & Company ............................847-778-3571 RESTAURANT-DESIGNERS A D E Foodservice Equipment ............... 630-628-0811 Losurdo Inc ............................................630-833-4650 Sarfatty Associates ................................ 847-920-1100 RESTAURANTS La Scarola Restaurant ...........................312-243-1740 SALAD-DRESSINGS Authentic Brands................... Page 14...708-749-5430 Ken’s Foods .......................... Page 48...800-633-5800 SALAD-DRESSINGS & OILS Columbus Vegetable Oils...... Page 05...773-265-6500 Tec Foods Inc........................ Page 10...773-638-5310 SANITATION CERTIFICATION Illinois Restaurant AssociationPage 21..312-787-4000 SATELLITE TV SYSTEMS All Sports Direct .....................................630-918-3000 SAUSAGE Anichini Brothers....................................312-644-8004 Crawford Sausage .................................773-277-3095 Red Hot Chicago....................................800-249-5226 Vienna Beef ...........................................773-278-7800 SAUSAGE MANUFACTURER Grant Park Packing............... Page 29...312-421-4096 SAUSAGE PRODUCTS Alef Sausage......................... Page 28...847-968-2533 SCALES Berkel Midwest.......................................800-921-9151 SCALES-SALES & REPAIR Accurate Scale Company ..... Page 13...773-847-1820 SEAFOOD Fisherman’s Pride ................. Page 02... 800-543-2110 SEATING Waco Manufacturing ..............................312-733-0054 SEATING REPAIRS Express Seating.................... Page 16...630-985-7797 SEWER(MAINT)-RODDING & JETTING Black Diamond Plumbing & Mech.Page 12 .................. 866-855-2932 Tierra Environmental............. Page 44...888-551-1998 SHARED KITCHEN SPACE Premier Restaurant Group.... Page 11...773-306-1910 SHIPPING-REFRIGERATED & FROZEN Perishable Distribution SolutionsPage 17 .................... 888-491-1641 SHORTENING Columbus Vegetable Oils...... Page 05...773-265-6500 SILVERWARE & DINNERWARE Vicki Righeimer & Associates ................847-899-8146 SLICERS-SALES & SERVICE Berkel Midwest.......................................800-921-9151 SOFT DRINKS PepsiCo Foodservice.............................773-893-2319 SOFT SERVE-ICE CREAM/EQUIP & SUPPLIES Kool Technologies ................. Page 41...630-483-2256 SOUPS Bistro Soups (Div of Vienna Beef) .........773-278-7800 Vienna Beef ...........................................773-278-7800 SOUS-VIDE COOKERS Sammic Corp .........................................224-307-2232 SPECIALTY FOODS Artisan Specialty Foods .........................708-762-5238
Page 35 STAFFING-SERVICES Atlas Employment Services .. Page 03...847-671-1557 STEAM CLEANING Olympia Maintenance ............................708-344-0344 SUPERMARKET & DELI EQUIPMENT Leach Food Equipment Dist.. Page 17...815-712-7707 SUPERMARKET- EQUIPMENT/ NEW & USED Berkel Midwest.......................................800-921-9151 TABLES-ALL TYPES Chicago Booth ...................... Page 07...773-378-8400 RestaurantWoodTables.com ..................773-599-6200 Waco Manufacturing ..............................312-733-0054 TAMALES Supreme Frozen Products .....................773-622-3777 TEA-GREEN Dewdrop Tea ..........................................630-335-7806 TEMPORARY STAFFING Atlas Employment Services .. Page 03...847-671-1557 TEXT MESSAGING PROGRAMS Illinois Royalty ........................................630-487-1485 TOFU AND BEAN SPROUTS Phoenix Bean.........................................773-784-2503
TOMATO PRODUCTS Pastorelli Foods .................... Page 19800-SOS-AUCY TRADE PUBLICATIONS Food Industry News ...............................847-699-3300 TRUCK-BODIES Morgan Corporation .............. Page 30...608-436-4177 TRUCK-REFRIGERATED DCI Central ........................... Page 24...800-468-7478 TRUCK-SALES & SERVICE DCI Central ........................... Page 24...800-468-7478 TRUCK-SALES NEW & USED D & S Truck Center ............... Page 27...708-352-5551 M & K Truck Centers (Hino) .. Page 22...708-793-5251 M & K Truck Centers (Isuzu). Page 23...708-793-5251 VENTILATING-SYTEMS CLEANING Enviromatic Corp of America Page 16...800-325-8476 Olympia Maintenance ............................708-344-0344 VIDEO GAMING KIOSKS Tri City Supply Jackpot GamingPage 09708-689-9900 WALK IN COOLER- MOBILE- RENTAL/LEASING Portable Cold Storage........... Page 32...800-535-2445 WALK IN COOLERS-SALES & SERVICE Service Refrigeration ............ Page 20...773-775-4777
WALK-IN COOLER REPAIR & MAINTENANCE Mackay Heating & MechanicalPage 16 .847-381-0448 Mechanical 24....................... Page 39...847-987-9738 WALK-IN COOLERS AND FREEZERS Custom Cooler & Freezer ..... Page 08...630-879-3131 WEBSITE DESIGN Americaneagle.com .............. Page 33...847-699-0300 WEBSITE DESIGN SERVICES Stick Out Social..................... Page 46...312-655-9999 WELDING & FABRICATING KOP Ind. Welding & FabricationPage 39 ..................... 630-930-9516 WHIPPED CREAM Instantwhip Chicago.............. Page 29...800-933-2500 WIND SCREENS Thatcher Oaks Awnings ........ Page 25...630-833-5700 WINE & SPIRITS Deutsch Family Wine & SpiritsPage 06 .708-687-9870 WOOD FLOOR REFINSH & INSTALLATION Mike’s Hardwood Flooring .....................773-640-7488 YOGURT & SOFT SERVE EQUIPMENT Kool Technologies ................. Page 41...630-483-2256
cosponsorships now available
Wednesday November 7th, Moretti’s Chicago (Edison Park) Become a cosponsor and serve your products, meet buyers, strengthen your network and increase your personal contacts with industry professionals. Cosponsorships are $500, and will sell out. Please respond ASAP to guarantee your spot. Cosponsors Receive: 1. The ability to have your food products served at the event (OPTIONAL) 2. An optional “marketing station” to engage prospects and contacts 3. Recognition and branding in the ads promoting the event 4. Recognition and branding on the TV monitors during the event
5 PM to 8:30 PM Special Guest Speaker: Scott Weiner Founder and Partner of Chicago’s Famed Fifty/50 Restaurant Group Cosponsoring is easy but sells out quickly: $500 includes TV monitors with your brand, ads promoting the event and more. Contact: Cary Miller 847-699-3300
Contact Cary Miller: 847-699-3300
CLASSIFIEDS
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 All major credit cards accepted. Call Paula: 847-699-3300
To Reserve Your SHMOOZEFEST Cosponsorship Spot, Call Davy Kusta 708-439-1155
Classifieds continue on page 36
Business with Real Estate for Sale Truth - 800 and 808 W. Jefferson St. Joliet, IL PRICE REDUCED!
Restaurant business, building and land for sale together with a detatched corner commercial building (currently leased to a catering company). Operating businesses. Do not disturb. Size (Approx.): 3,630 SF Restaurant Building on 14,397 SF Parcel + 547 SF Commercial Building on 5,159 SF Corner Parcel Lot Size Total: 20,096 SF Price: $750,000 (Real Estate + Business) Contact: Chad Severson - 815.404.9171 - chad@kudangroup.com Kudan Group Inc. - 566 W. Lake St. Suite 225 Chicago, IL 60661 312.575.0480 www.kudangroup.com
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foodindustrynews.com
CLASSIFIEDS
PONTARELLI ASSOCIATES
Chicago’s Premier Hospitality Real Estate Brokers
REAL ESTATE SERVICES
New Listings & Updates below. To learn more, visit our website or contact us. www.kudangroup.com | 312-575-0480
*Restaurant Brokerage Division*
Vince Ferraro
Bolingbrook- 126 W. Boughton Rd. - Chick N’ Run - Business for Sale Freestanding fast casual restaurant with drive thru and 1,200 SF patio. Completely remodeled with gorgeous build-out & building is expandable. Size: 1,500 SF Rental Rate: $5,200/Mo. Gross Price: $225K Agent: Chad
Downers Grove- 2321 Ogden Ave.- Tacochela - Business for Sale
BREAKFAST/LUNCH: Seats 140 plus Party Room. Parking, Busy, signalized intersection. North side. Great lease. “Turn Key” @ $149K or best offer.
High volume fresh Mexican Taqueria with loyal repeat clientele. Endcap in a busy strip center 1/2 mile east of I-355 and Ogden Ave. All FF&E included. Size: 3,300 SF Rental Rate: $4,995/Mo. Gross Price: $299K Agent: Chad
YOUR CONCEPT: Brand new. Beautiful build out. Seats 107, 4300 SF. Ready to open. FF&E @$150 plus great lease.
Forest Park- Confidential #M729 - Business for Sale
High grossing, profitable franchise. Established for over 30 years with long term lease. Sidewalk cafe approved. Seats 124 inside. 40 parking spaces. Size: 3,416 SF Rental Rate: $25.75 PSF Price: $299K Agent: Jarrett !
WILMOT: Restaurant /Bar/Banquets. Seats Approximately 225. Parking, Apartment. 2.5 Acres. Real Estate, Biz, FF&E @$650K RE P DU RI CT CE IO N
MEMBER: CRBA
BANQUET: McHenry County. Pristine condition. 6,250 sf building on 3 acres. Occupancy 236. Parks 125. Beautiful dining rooms, Brides Room. State of the art lighting and sound systems. Garden Patio. BEST OF FOX VALLEY, 8 years including 2017/2018. Includes all operating manuals, recipes, furniture and bookings. True “TURN KEY” Business... but priced at Real Estate Appraised Value $1.250M
TAVERN: Coveted Chicago Tavern License. Great NW side neighborhood Est. 1959. Mature Crowd. 7 Taps. Excellent condition. Biz @ $125K. DELLS AREA: Family style with liquor license. Freestanding, Paved lot, Patio. Living quarters. Real Estate, Biz, FF&E @ $395K.
RE P DU RI CT CE IO N!
Lakeview- 750 W. Cornella Ave. - Bistro 750- Business for Sale
Fully-equipped, turn key restaurant/bar. Recently updated with new HVAC, bathrooms, plumbing + clean Tavern License. Size: 2,500 SF Rental Rate: See Agent Price: $325K Agent: Brian RE P DU RI CT CE IO N!
FOR SALE
Call 847-613-5020
Fast casual restaurant in the heart of Lakeview. Space includes large black iron/exhaust system and a full basement for storage. All FF&E included. Size: 1,250 SF Rental Rate: $45/SF Net Price: $99K Agent: Adam Second generation restaurant/bar complete with Black Iron, walk-in w/ tap system, food walk-in, full bar and POS system. 2nd Floor for storage- 897 SF. Size: 2,272 SF 1st Fl. Rental Rate: $5,922/Mo. NNN Price: $249K Agent: Georg
VinceF@PontarelliAssociates.com
Lincoln Square/North Center- Confidential #A161 - Business for Sale
Corner of Lincoln and Montrose, across from a public park. Turn-key bar/restaurant with large outdoor patio. Full basement with walk-in coolers. Size: 1,500 SF Base Rent: $6,694/Mo. Net Price: $199,900 Agent: Adam
Lincoln Square/North Center- Confidential #B115- Business/RE Sale
RE P DU RI CT CE IO N!
8.2% CAP mixed-use, 3-story building. Fully built-out restaurant/bar w/ Tavern License & large sidewalk patio. Two 3-bed/1-ba apartments 1,350 SF each. Size: 2,400 SF Tavern Price: $249K BU Only / $1,449,000 BU & RE Agent: Brian
RE P DU RI CT CE IO N!
Northern Illinois Business & Property 40,000 SQ FT building on 1.67 Acres 24 Lanes, Huge Sports Bar & Banquet Hall Bowling Leagues 7 Days A Week – 800 Bowlers Pool Leagues 4 Days A Week Poker Machines & 3 Apartments, By Owner:
Lakeview- 905 W. Belmont Ave. - Gyro Mena - Business for Sale
Lakeview- 3244 N. Lincoln Ave. - Wooden Nickel - Business for Sale
MORE LISTINGS AVAILABLE–CALL! SELLING? ALWAYS CONFIDENTIAL!
BOWLING CENTER AND SPORTS BAR
Recently remodeled corner tavern/grill with 1,000 SF private outdoor patio. This local neighborhood hangout spot includes a full bar and dart room. Size: 2,200 SF Rental Rate: $4,283/Mo. Net Price: $219K Agent: Georg Newly built-out quick-service restaurant on a 4-corner intersection. Includes Black Iron, full kitchen & prep area with extensive equipment. Parking for 30. Size: 1,000 SF Rental Rate: $3,500/Mo. Gross Price: $64,900 Agent: Jarrett
FOREST PARK: Iconic Italian Restaurant/Bar. Est 20 years. Substantial volume. Seats 100 plus patio. Video gaming approved. Italian “Cheers”. Biz, FF&E @$295K. with Lease., Real Estate, Biz FF&E @ $1.175M
CALL 847-778-3571
Humboldt Park- 2759 W. Augusta Blvd. - The Shelby Tap
Lakeview- 3113 N. Halsted St. - Assets for Sale
FORMER “RIGGIOS”: corner of Milwaukee & Oakton, Niles. Freestanding 7250 SF Brick building, 52,966 Lot. Seats 202. Parking. Key $ with lease or Real Estate, FF & E @ 1.895M. DINER: NW Suburb. Freestanding, seats 120. Parks 40. American Menu. Established 20 years. 7am - 3pm!! $$$ Maker. Biz, FF&E @ $249K
Food Industry News® September 2018
Naperville- Confidential #C127- Business & Real Estate for Sale
Iconic, high-grossing restaurant with prominent location. Suitable for many concepts. Potential to add catering and events. Seats 300 including bar. Size: 7,902 SF + 1,193 SF Patio Price: $2,800,000 Agent: Chad
West Town- 1223 W. Grand Ave. - Sip Coffee House - Business for Sale Coffee shop est. in 1999. Includes two courtyards on 3,231 SF lot. Tall ceilings, modern finishes in a vintage building. Loyal customer base. FF&E included. Size: 1,866 SF Rental Rate: $23/SF NNN Price: $99K Agent: Adam
Wheeling- 600 S. Milwaukee Ave.- Formerly Golden Chef - RE for Sale Longstanding restaurant directly across the street from Tuscany & near Bob Chinn’s Crab House. Gaming available, ample parking & all FF&E included. Size: 4,063 SF Building .66 Acres Price: $890K Real Estate Only Agent: Daniel
MEMBER: CRBA
sept 2018 33-40 classifieds.indd 36
Ca
2) FR insu
REQUEST A COPY OF OUR COMPLETE INVENTORY AT INFO@KUDANGROUP.COM Kudan Group, Inc. 566 W. Lake St. Suite 225 Chicago, IL 60661 312.575.0480 kudangroup.com
8/14/18 8:49 AM
Food Industry News® September 2018
Page 37
CHICAGOLAND’S BEST LOCATIONS FOR SALE 24 HOUR VOICEMAIL
Email—nick.dibrizzi@cbexchange.com
FOR SALE REAL ESTATE & BUSINESS OR BUSINESS ONLY
Hot Western Suburbs in DuPage County. Class “A” turn key, free standing restaurantbar-banquet plus outdoor patio. 7,000 SF bldg./seats 300+/-; 70,000 SF lot parks 140+/Owner financing/very low rent. Call for more information.
Only From
Nick Di Brizzi 888-317-7721
NEW: WESTERN SUBURBS
NEW: SW SUBURBS–PALOS HILLS ON ROBERTS ROAD
Turn key fast food restaurant with drivethru window. Next to two national tenants, completely remodeled more than $200,000 in leasehold improvements. 1,400 SF plus 1,200 SF lower level with flexicore high ceilings. Available For Sale/Lease. Call for additional information.
Free standing restaurant-bar-patio plus video gaming on 26,000 SF lot For Sale/Lease.
NEW: DOWNTOWN RIVERSIDE BY TRAIN STATION
NORTHWEST SUBURBS/ FOX LAKE
CHICAGO LOOP
Established fast food franchise. National Tenant. Real $$$ Maker. Owner Retiring. Call for details.
NEW: DOWNTOWN WESTERN SUBURBS BY TRAIN STATION
SUCCESSFUL AMERICAN STYLE PANCAKE HOUSE
WESTERN SUBURBS WEST CHICAGO
Class “A” Sport Bar Plus Video Gaming 11,000 SF free standing with parking. Everything new & shiny. Real $$$ Maker; always busy. Great National Tenant Location. Selling Real Estate & Business.
Four Star Rating from all critics Serving breakfast & lunch $25,000 per week in sales Highly confidential—Call for more details.
On Route 59.1,000 SF turn-key fast food restaurant & bakery ready for any concept. Located in very busy shopping center on the end cap. More than 33,000 cars per day. Lease at $14 per SF NNN.
WESTERN SUBURBS:
NEW! WESTERN SUBURBS - LISLE For Lease-free standing former restaurant. 2,520 SF plus 1,000 SF lower level brick building. Lot 22,850 SF, Hard corner stoplight intersection SEC of Main Street (Route 53) and Maple Ave. National Tenant location by Benedictine University. Next to major national tenants, high traffic counts, great demographics. Lease type: NNN/$30 per SF NNN. Real Estate Taxes: $5.60 per SF
WESTERN SUBURBS-DOWNTOWN HOT WESTERN SUBURB BY TRAIN STATION
Lease NNN $16.92 per SF; Real Estate taxes $2.81 per SF. Turn key 4,000 SF fully equipped restaurant-bar. Selling leasehold improvement, fixtures and equipment.
MEMBER: CRBA
Established for 30 years Turn-Key Eastern European Restaurant. 1,300 SF plus Lower Level. Seats 50, Real $$$ Maker. Owner retiring. Serves beer & wine. Rent $1,500 per month. Selling Business for $69,500
American Restaurant serving breakfast-lunch. $15,000 a week sales. Net profit $120,000 a year. Selling Real Estate & Business.
Trophy RestaurantBar-Banquet-Night Club. On Hot Cermak Road/Berwyn For Sale. Call for More Information.
We have bank owned foreclosures; commercial and residential. For more Confidential Listings, Call Today! 1-888-317-7721. Se Habla Español.
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2731 W. Touhy Ave. Chicago, Illinois 60645
Family restaurant available. Established over
THINKING OF BUYING OR SELLING?
Restaurant facility. Free Standing Bldg.
40 years. Approx. 4,500 sq. ft. Freestanding
with parking; approx 4,500 + sq. ft.
building, plenty of parking, seats 150 plus. Plenty
Ideal for any concept. Fully equipped.
of parking. High volume sales. Reasonable lease.
Currently Italian restaurant with pizza.
Business only. Asking $399K.
Complete package $894,900
Please Call (773) 743-2100 or Email peterjp@realpoul.com
Peter J. Poulopoulos, MBA Managing Real Estate Broker Licensed in: Illinois, Indiana, Wisconsin
AN ATTRACTIVE LIST OF BUSINESS OPPORTUNITIES BAR / TAVERN W/ PROP BAR-RESTAURANT BREAKFAST LUNCH FAST FOOD FAST FOOD FAST FOOD FAST FOOD FAST FOOD LAND MIXED USE PIZZERIA RESTAURANT RESTAURANT BAR RESTAURANT BAR RESTAURANT BAR RESTAURANT-BAR-PIZZA RETAIL STORE (S) SPORTS BAR & 18K STRIP MALL
FS 1.5 Ares, Bar-Tavern w/Apt above + 3-bed House / Business only $89,000 Bar - Fantastic - 4 AM License- Sales are: liquor 80%; food 20% Breakfast Lunch Only - Free Standing - Huge Industrial an Residential Base What is this Fast Food Place? Casual Seafood Restaurant and More! Fast Food 2,000 sq. ft. - Corner - Incredible Opportunity – Priced Right Well Known, Long Established, Popular Destination, Great Opportunity Fast Food: Profitable, Priced Right, Low Rent, Great Potential! Fast Food, Frees Standing, Profitable, Same Owner Over 17 Years 7.5 Acres Zoned C2, Unbelievable offering! Extend to Stop Light at Extra $’s Investment Opportunity – Cap Rate ~10%! : 1 Store and 3 Apartments Pizza Business Serving the NW Suburbs for Over 25 years! Free Standing Family 185-Seat Restaurant, 5,500 sq. ft. W/Property Free Standing – Restaurant Bar - Video Games Bring in Many $’s! Restaurant with Property of 2 Acres -Spectacular offering! - Video Poker Restaurant Bar on 2 Acres – Profitable – Well Know –Video Poker Restaurant-Bar-Pizza-Free Standing - 3.5 Acres - W/Property-Owner Financing Excellent Long Term Lease $4,000 / mo. Profitable Sports Bar in 18,000 Sq. Ft. Strip Mall (Business & Property!!!)
$735,000 $195,000 $395,000 $54,000 $69,000 $130,000 $140,000 $295,000 $1,595,000 $950,000 $129,000 $795,000 $295,000 $1,395,000 $1,495,000 $1,795,000 $275,000 $993,000
Call us at (773) 743-2100 for: 1) Property Management, 2) FREE Market Evaluation of your business, 3) FREE FARMERSTM insurance quote, 4) Story of your business in Estiator magazine
LONG ESTABLISHED SPORTS BAR/PUB In full operation with gaming. Approx. 2,5003,000 sq. ft. w/ parking. Located in SW suburbs. Additional rental income from retail space & apartment. Adjacent to bar. Priced to sell. Call for details.
G
N PENDI
ITALIAN RESTAURANTS W/ BANQUETS & PIZZERIA
Multiple locations. Long established, over 50 years of history. Has gaming! Will separate.
Seller retiring. EXTREMELY CONFIDENTIAL!
Call for details.
CATERING BUSINESS FOR SALE
HIGH VOLUME PIZZERIA TAKEOUT
NG
Established over 50 years. Limited hours. Includes real estate. Priced to sell quickly. Recently reduced. Call for details.
PENDI
WAFFLE HOUSE
Free standing SW Suburban location. 6,500 sq. ft. Seats approx. 250. Parks 130. Favorable lease terms! Call for details!
Community favorite. Many years in business with base established. Limited hours. Very profitable. Easy takeover. Sellers will train. Call for details.
FAMILY RESTAURANT
Free standing 5000 sq. ft. + facility, full service rest. seating for 240, parks 400, Est. for approx 40 yrs. complete pkg. prop & bus. Ideal for any concept. High traffic area. Asking $1.489M
AMBASSADOR
9999 West 143rd Street Orland Park, IL 60462
Broker/Appraiser Always Confidential
(708) 361-1150 Email: jmoauro@aol.com Web: www.johngmoauro.com
MEMBER: CRBA
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Contact Ted Aretos ted@eatz-associates.com 1-815-761-8334 www.eatz-associates.com NEW LISTINGS
High Volume Poke Concept Chicago - Loop
Carryout/Delivery Pizzeria - Northwest Suburbs
• Asking $129K • Cash Flow $61K • Rent $4000/Month Gross • Contemporary/Modern Build Out • Same Building at the CTA & Pedway entrance.
• Established 26+ Years • Cash Flow $50K • Asking $94,900
BBQ Pit – Western Suburbs
Strip Plaza w/ Fully Equipped Restaurant
• Asking $89K • Cash flow $64,000 • Featured on Chicago’s Best
• NW Suburbs • W/ Property • Asking $525K
Independent Burger Joint – NW Suburbs
Bar/Nightclub w/ Gaming North Suburbs
• 5 Stars on Yelp/Facebook • $78K + Cash Flow • Asking $69K • Low Rent $1200/Month Gross • Seating 16 inside/16 outside
• $200K + Cash Flow • Loyal Following • Asking $599K
RECENTLY SOLD LISTINGS
TCBY - Naperville Fast Casual Re-Concept Edgewater Independent Coffee House North Suburbs Fast Casual Deli Elmhurst Independent Pizzeria Schaumburg Fast Casual Rib Concept Lake Zurich Bistro/Bar w/ Gaming Opportunity
Free Standing Bar – w/ Gaming & Property
• Asking $329,900 • Stone Park • Fully equipped, asset sale • No financials
“Creating Possibilities in the Restaurant Industry”
Ted Aretos
Eatz & Associates—Market Partner Z Real Estate Group 21660 W. Field Parkway Suite #118 Deer Park, IL 60010
Phone: (815) 761-8334 Ted@eatz-associates.com www.Eatz-Associates.com Broker: American Realty Network Inc.
WAUKEGAN
Family style. Free standing. Signalized corner. Seats: 100+. Ample parking. $40+ yrs of history. Business only: $325,000. •••••••••••••••••••••••••••••••
WAUKEGAN
Fast Food. Established. Profitable. Iconic. Main road. Business only: $325,000
John Pantelopoulos (224) 730-1953 CBS Realtors
Mind your business; your competitors are minding your business if you aren’t. -JC
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Food Industry News® September 2018
foodindustrynews.com
COMMERCIAL/RESIDENTIAL BUILDING 3 Building Portfolio in 9,800 sq ft lot. 7 apartments, 4 stores. Central air in all units. Great rental income. Rogers Park, next to Metra Station. 1 unit is 1,200 sq. ft. tavern with 4:00 Lic and PPA license. Some financing available. Call Wesley at 773-671-1273
WESTERN LAKE COUNTY
Banquet Hall–Attractive, free-standing facility, fully equipped with a seating capacity of 250 and plenty of parking. Elegant interior and convenient location. $725,000
John Pantelopoulos (224) 730-1953 CBS Realtors
Moving to the Valley of the Sun? I’m from Chicago and have over 45 yrs experience in all facets in real estate
Scottsdale / Phoenix Area 8388 East Hartford Suite 100 REALTOR® Scottsdale, AZ 85255
MICHAEL YERGIN 312.952.5683 O: 602.230.7600 E: dryergin@aol.com www.homesmart.com
FOR SALE
Moving to the Valley of the Sun? I’m from Chicago and have over 45 yrs experience in all facets in real estate
RESTAURANT & LOUNGE
Due to health reasons, owner must sell restaurant & lounge. 65 miles SW of Chicago on 15 acres. 3 are commercial, 12 are agricultural/planted. Dining room seats 64, bar 52. 5 video gaming machines. 1460 sq. ft. apartment above. 40x72 building, 30x40 pavilion, electric & concrete. 24x30 garage. Same owners for 23 years. $550,000 or best offer. CALL FOR MORE INFO
815-932-6986 Fast Food Business -- FOR SALE --
Over 1,300 sq. ft. restaurant located on a corner lot near truck stop in Gary, Indiana. Plenty of parking. Includes kitchen equipment, furniture, fixtures and building with lot. Will train new owner. Call Dino: 219-595-2005
Long Established, South Suburban, Fine Dining Restaurant
In Full Operation. Premier dining. Seats approximately 150. Private banquet room. Separate bar area. Great parking, great leasing terms. Continue with current theme or make it your own. Price just reduced to $220,000. Call: 630-347-5318
8/15/18 12:45 PM
Food Industry News® September 2018
Vienna 125th Anniversary Honors Vendors Continued from page 1 In their new museum, there’s a yellowed photograph of a horse-drawn carriage, which hauled sausages and other meat products around the city between 1893 and 1920 on streets built, in the beginning, from planks. Today, customers can order Vienna Beef products online — delivered to their doorstep in chilled Styrofoam boxes. By 1900, the nation’s hub for the meatpacking industry was Chicago, which supplied 80 percent of the meat in America. It employed every immigrant group as an entry job to citizenship and pride of a product that would grow to be honored internationally. “It’s good eating. It’s a garden on a bun; it’s gourmet food,” noted one local food critic. “ You can’t beat a well-dressed hotdog.” “We’re honored to bring our community together to celebrate 125 years of Chicago’s hot dog,” says Jim Bodman, Vienna Beef Chairman and CEO. “This is a great opportunity to salute the hot dog stands and local businesses who have made Chicago Style hot dogs part of our collective memories, as well as show our appreciation to our customers and employees for their loyal support.” Vienna also produces pickles and condiments, soups and chilis, and other premium top-quality foods, distributed throughout the United States. Vienna Beef franks are the foundation for the classic Chicago Style hot dog enjoyed throughout the country and around the world. A unique combination of colors, textures, and savory flavors, a true Vienna Beef Chicago Style dog is topped with yellow mustard, chopped white onion, bright green relish, sliced tomatoes, a kosher pickle, sport peppers, and a dash of celery salt, all nestled in a steamed poppy seed bun. Over the decades, the brand became ubiquitous at hot dog stands, ball parks, and backyard barbecues nationwide, synonymous with one of the earliest examples of branding: the famous “V and hot dog on a fork” logo. For photos of the Vienna ceremony, please turn to page 44
Large Cocktails Attract Millennials
Large-format cocktails such as punches are finding more fans at restaurants. Patrons find themselves sipping through many individual straws or ladling portions from large bowls. Operators also benefit from the drinks, as they appeal to trend-forward customers. - Food Newsfeed
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Indie Farmers Provide Rice Variations
Rice is becoming more than an ordinary staple, with more chefs using flavorful, high-quality varieties from independent farmers in the South. A small farm called Congaree and Penn in Jacksonville, Fla., supplies rice to JuneBaby in Seattle, while Snackbar in Oxford, Miss., uses varieties of basmati and long grain brown rice from Two Brooks Farm in the Mississippi Delta. - Source: The Wall Street Journal
ATM Placements & EMV Kit Conversions
Rentals Up in the U.S.
More Americans are living in rented homes than at any point since 1965. That’s from the Pew Research Center, which says that the total number of U.S. households increased by 7.6 million from 2006-2016. However, the number of households headed by homeowners has remained flat, partially because of the after effects of the housing crisis late in the last decade. On the other hand, the number of rented households rose during the same time frame, from 31.2 percent in 2006 to 36.6 percent in 2016. In 1965, the rate of rented households was 37 percent. - Source: Fast Company
U.S. Restaurant Performance Report Shows Moderate Growth
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Food Industry News® September 2018
Increase Your Online Security
Demand Rises for Plant-based Milk
Sales of dairy-free milks rose 61% from 2012 to 2017, according to data from Mintel, and beverage firms are continuing to innovate to meet demand. “Brands are responding to the consumers,” said Greg Steltenpohl, founder of Califia Farms, which recently rolled out single-serve beverage options. - SmartBrief
Health Benefits of Coffee for Nearly Everyone Is coffee good for you? Bad? The arguments go on and on, but a meta-analysis of 127 studies on the question by the University of Catania in Italy has found that drinking coffee is associated with the following health benefits: ■ Decreased risk of breast, colorectal, colon, endometrial and prostate cancers, among others, from 2-20 percent depending on the cancer type. ■ Five percent reduction in risk for cardiovascular disease.
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■ An approximately 30 percent lower risk for both Type 2 diabetes and Parkinson’s disease, thanks to coffee’s ability to improve enzymes that regulate glucose and insulin metabolisms. ■ A lower death rate. Coffee’s natural antioxidants reduce free radicals that can damage cells and cause aging. It’s also an anti-inflammatory that calms you down so you don’t overact to stress. One group that should avoid coffee, however, is pregnant women. Coffee, the study notes, can increase the risk of miscarriage.
By now most of us know to not access suspicious links embedded in emails from known and unknown sources, and we’re aware of the threats posed by public Wi-Fi networks. However, according to Eric Cole, a cybersecurity expert and author of Online Danger: How to Protect Yourself and Your Loved Ones From the Evil Side of the Internet (Morgan James Publishing), there are two more areas where most of us can focus some attention and make changes in an effort to improve our chances against the risks of identity theft: 1. Reconsider your credit card use. Cole suggests having at least three or four credit cards to handle all of your needs. He recommends only using your debit card at ATMs to withdraw money. Have a dedicated credit card for fixed and recurring monthly payments such as health club memberships and lawn service payments. Use one credit card for online purchases and a different one for in-person transactions. Having a low line of credit on each card will prevent you from overspending while allowing you to isolate your vulnerability. 2. Separate your highrisk and low-risk activities. Use one device, such as a tablet or a laptop, to surf the web, access emails, and shop through retailer apps. Dedicate a different laptop or even a desktop for encrypted activities such as online banking and online investments. Keep your virus protections current on every device, and be mindful about how you use them.
8/14/18 8:49 AM
Food Industry News® September 2018
Picking A Spot For Your Business? Walk the Streets The best way to get a feel for any neighborhood is to park your car and walk. Talk to the people you meet and try to collect as much information about the area as possible. Here are some questions to ask: n What is the general opinion of the local schools? Even if you don’t have children, it’s wise to buy a home in a strong school district. It will be much easier to attract local customers quickly. Try to find out what local test scores are, where the high school graduates go to college and whether the district has a good reputation statewide. n Is there much crime in the neighborhood? For concrete information on crime, call the local police precinct. Ask for crime statistics for both the city and the particular neighborhood you are considering. The police should be able to give you the current figures as well as comparisons with previous years-—listed by type of crime as well as by neighborhood. n How close are grocery stores and other shopping? n What kind of commute is there to the main areas of the city? n Is there much traffic or traffic congestion in the area? Don’t rely solely on the commute times given by neighbors you talk to on the street or the owners of a particular home you are looking at. Drive the neighborhood to your location (and back again) during rush-hour to find out how long it’s really going to take. n Are there any excessive noises, such as nearby railroads or airplanes?
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Restaurant Basics Know the Knives for Service Various kinds of knives and a special fork are required for carving and boning. Knives should be chosen according to the carving task being undertaken and the ingredients. size. and method of food preparation. lt is convenient to have both a small and large knife of the same kind. so that you may choose the size required for the task. Each utensil 1 2 3 4 5 6 7 8 9 has unique characteristics and intended uses that should be understood by restaurant personnel. The following knives are shown: 1. Carving fork: Used to support meat when carving large pieces. lf you need to be more precise, use a serving fork with four tines. 2. Paring knife: A small knife suitable for paring fruits or for cutting small ingredients. 3. Fish-filleting knife: The blade of this knife bends easily; it is used mainly for filleting fish with thin meat. such as sole. lt may also be used to cut thin slices of meat from duck by running the blade along the curve of the breast. 4. Chef’s knife:; This knife has many uses (such as carving chicken. cutting fruits. etc.). 5, 6. Boning knife: These knives are used for boning or carving chicken. The steady grip and short, tough blade allow for strong carving. 7. Carving knife: This knife has a long. thin. narrow blade that makes it appropriate for slicing large pieces of meat (such as roast leg of lamb. ham. etc.). 8-9. Ham slicing knife: These knives are suitable for slicing smoked salmon and cured ham. The grooves in the blade allow these knives to move smoothly without sticking to the meat. These knives are flexible and easy to use. Source: Professional Restaurant Service, John Wiley & Sons Publishing
Jimmy’s Drive In in Justice, Illinois is celebrating its 33rd year in business. Jimmy’s is known to be one of the most well respected quick service restaurants in Justice, probably because any time you visit, one of the family members are behind the counter greeting and serving guests. The owners of Jimmy’s are Dimitrios, Florence, Stratos and Costa Margaritis, who agree that by serving quality products like Italian Beef and Gyros from Devanco is what has helped them to outlast competitors over the years, many of whom have opened nearby and tried to compete with lower prices and have failed.
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Mccain® Foodservice Introduces New Brew city® IPa Beer Battered Onion Rings McCain® Foodservice introduces new Brew City® IPA Beer Battered Onion Rings, a medium-bodied, hoppy IPA flavored onion ring that elevates the flavor profile of this popular appetizer. Craft beer has grown 16 percent compared to domestics and imports in the last four years. The popularity of craft beer now extends to food. New Brew City IPA Beer Battered Onion Rings deliver the irresistible combination of sweet onion, and malty, hoppy flavor in every light and crispy bite. For more info,, visit www.McCainUSAFoodservice/BrewCity.
Pitmaster Builds Whole Hog BBQ
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Food Industry News® September 2018
Plant-based Diets May Reduce Risk of Mortality, Study Shows A study in The Journal of Nutrition showed that individuals with a healthy plant-based index score above average were at a lower mortality risk than those with a lower score and that a 10-point increase in the index score for these individuals above the median was associated with a statistically significant lower mortality risk. Researchers examined data from the Third National Health and Nutrition Examination Survey involving more than 11,000 individuals and found that individuals with a higher score were more likely to be female, white, older and mar-
Custom-made smokers big enough to hold whole hogs and a mix of red oak and hickory logs help chef Rodney Scott achieve standout flavor at Whole Hog BBQ in Charleston, S.C. Scott became the second pitmaster to ever win a James Beard award when the foundation awarded him the title of Best Chef: Southeast, and the buzz has led to expansion plans that include Birmingham, Ala., and possibly New York City.- Source: The Washington Post
add Buttermilk for a Tangy Pasta Sauce Buttermilk creates a tangy, creamy pasta sauce, offering unexpected acidity that doesn’t involve vinegar, tomatoes or lemon juice. This recipe for orecchiette with buttermilk, peas, mint and pistachios from Bon Appetit Senior Associate Food Editor Molly Baz comes together quickly and creates a rich sauce by mixing buttermilk with a bit of pasta water. - Bon Appetit Online
Popular Franchises collaborate on Recyclable cup Project Starbucks and McDonald’s have partnered on a project to design a cup that can be composted and recycled, and could also include a straw and a lid. The initiative, dubbed the NextGen Cup Challenge, will offer grants and help to startups working toward the goal. - Source: Fast Company
Restaurant law center Sues to Overturn Tip credit Ruling The National Restaurant Association’s Restaurant Law Center has filed suit against the US Department of Labor in an attempt to reverse its requirement that restaurants not provide tip credits for front-of-house employees who spend more than 20% of their working hours on side work. Side work is a routine part of a server’s job and should figure into their tipped wage, according to the Law Cen-
8/14/18 8:57 AM
Food Industry News® September 2018
CHEFS TIPS By Stephen J. Miller Recently, my wife and I were running our dog in a hunt test, after the test we dined at a supper club. These clubs are famous for their fish dishes which we normally enjoy. On this particular night, the fish must have been prepared by a blindfolded megalomaniac wielding a blunt machete. The fish looked terrible and its texture was also like a damp sponge. This experience led me to reflect on what I was taught regarding the handling of seafood. Some 40 years ago it was not uncommon for me to filet and butcher some 300 lbs of fish on a daily basis. The fish species varied from cod, haddock, plaice, sole, salmon, flounder etc. The preparation was the same whatever the species and good quality fish had to be selected and handled in a certain manner. The following is a list of what I was taught and have practiced throughout my career. Purchasing the fish Smell: Fish should have a light pleasant salty smell (akin to the smell of the sea). It should not smell fishy or ammonic. Eyes: These should be full, bright, and round. They should not be sunken or shrunk. Gills: The gills are the natural filters for the fish. They must have a bright red or pink fresh color. They must not be dark or limp looking. Flesh: Flesh should be full and resilient when lightly pressed with your finger. It should return to its natural shape immediately. Flesh that does not return immediately is not fresh because it is starting to break down. Weight: The fish should be heavy in relation to its size. If it’s not heavy, it means that moisture has left the fish (remember fish is composed of 75% water the other 18% is albuminoids – egg whites). Temperature: The fish must be iced down and cold when purchased. It is jolly important that all of these elements are in place when fish is purchased, selected, and prepared for the table. Processing the fish is done in a certain sequence for specific reasons which I will explain now. Procedure: n Remove eyes – try not to pierce them because they can release a bitter fluid n Remove gills n Cut the fish from the anus all the way up to the head. Remove the entrails and if roes are present, store on ice or freeze for future use. n Wash thoroughly (this removes enzymes and bacteria) n If the fish has scales, scale by using the back of the knife backwards across the scale to remove them all. n Re-wash n Store or freeze fish, filet and/or butcher fish The reason we process the fish in this manner is that the enzymes and bacteria on the fish are present around the eyes, in the gills, around the anal area and in the stomach/gut of the fish. This method allows us to get rid of the main source of all of this bacteria and enzymes. However, you should be aware that most fish live in cold oceans and the bacteria and enzymes are resilient and quite aggressive at breaking the flesh down even under refrigeration. This is why fish does not store for as along under refrigeration. Fish should be kept on ice during the preparation period of dishes because it can deteriorate quickly at room temperature.
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The Industry Secret To Profiting From Your Name and Brand While Saving Labor For years, successful restaurant owners have realized that customers want to buy your product to take. It might even become a brand powerhouse enabling you to place it on supermarket shelves. In the past, it has been a huge project to make this happen, but now, Chicago based Premier Restaurant Group makes it easier. Under the supervision of the American Culinary Federation Certified Master Chef Stephen Miller, restaurant owners and entrepreneurs can now have their product produced in a commercial kitchen, wither using your own staff or Premier’s. Their 19,000 square foot kitchens are fully stocked with equipment and plenty of space for storage, shipping and receiving. And, if recipes need to be tweaked, Chef Miller is ready to assist to give you a product you will be proud to sell. The company also acts as an outsource service to prepare foods used by high volume restaurants, which helps restaurant owners solve labor issues and improve consistency. Another innovation from Premier Restaurant Group is their service of being “The caterer behind the caterer.” What this means is that you can sell a party for 50 to 5000 and Premier can prepare the food, provide tables, china and furnishings as well as staff, bill you and you bill your customer. Outsourcing like this enables you to do more with less staff and resources. For more information on the company, see their ad on page 1 or 11 of this issue.
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Food Industry News® September 2018
VIENNA BEEF 125TH ANNIVERSARY PARTY
Never Say These To Your Customers
“You’re wrong.” Customers hate to be told they’re wrong. “It’s not my department.” Customers just want someone to help. “I’ll get the manager, but he’ll tell you the same thing.” Why don’t we wait and see? “The person you need not in. Call back later.” Why isn’t there someone to cover for a person who everyone probably knew Serving The 13 County was going to be on vacaChicago/Indiana Industry tion? Family Owned & Operated Environmental and “We can’t do that.” Can’t Industrial Services ■ 7 Day/24 Hour means ‘won’t try.’ Emergency Service The Industry’s Lowest Rates and Best Service ■ Sewer Back Up Experts “Your call is very important to us. The wait time Largest Fleet of Pumping Vehicles is 45 minutes.” ApparTo Insure The ently, the call is not reBest Service ally that important. All Work Guaranteed, 24 Hour Service “You’ll have to…” CusLICENSED AND APPROVED TO HAUL AND DISPOSE OF ALL TYPES OF LIQUID WASTE tomers hate being told Call Now For A Free Estimate: (888) 551-1998 “you have to…” Make it www.tierra-environmental.com Save Big $ With Our Money Saving Preventative Maintenance Programs easy on them; help them!
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Food Industry News® September 2018
Build Your Vocabulary, Build Your Sales The importance of a clear visualization is necessary in every message, whether spoken or written. It’s imperative to sales professionals and motivators to have the right chops –and the right script– when making a pitch. We’re throwing you a list of terms to spice up your style. Here are three categories of sizzlin’ syllables based on the senses they represent. Use them; add to them, and sell like a pro: HEAR Auditory Sync up Hear Sounds Tune in to Listen Speak the truth Straighten up and say it Harmonize Static Talk about Accent Clicks with me Make some noise FEEL Focus Feelings Touch Grasp Get a handle Comfortable Excited Heavy Concrete example Impress Sharpen Tangible Moves me SEE Visualize Picture Pinpoint Set your sights on Perspective Project Image Preview Show Clarify Bright Illustrate Imagine
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cosponsorships now available
cosponsorships now available Wednesday November 7th, Moretti’s Chicago (Edison Park) 5 PM to 8:30 PM
Become a cosponsor and serve your products, meet buyers, strengthen your network and increase your personal contacts with industry professionals. Cosponsorships are $500, and will sell out. Founder and Partner of Chicago’s Fifty/50 Restaurant Group Please respond ASAP toFamed guarantee your spot. Cosponsors Receive: Apogee, Homestead, Scott’s restaurants include The Fifty/50, 1. The ability to have your food products served at the event (OPTIONAL) Birkshire Room, Portsmith, Leviathan, Bunny Slope Chicago, 2. An optional “marketing station” to engage prospects and contacts The Sixth Bar, Roots Handmade Pizza, Westtown Bakery, 3. Recognition and branding in the ads promoting the event Bodega Drinks and Snacks, and others on the way! 4. Recognition and branding on the TV monitors during the event
Special Guest Speaker: Scott Weiner
Wednesday November 7th, Moretti’s Chicago (Edison Park) www.TheFifty50Group.com Contact: Cary Miller 847-699-3300
Become a cosponsor and serve your products, meet buyers, Please strengthen your network and increase your personal contacts Cosponsor with industry professionals. Cosponsorships are $500, and will sell out. Our Next Please respond ASAP to guarantee your spot. Event & Cosponsors Receive: 1. The ability to have your food products served at the event (OPTIONAL) Make Your 2. An optional “marketing to engage prospects and contacts Business 3. Recognition and brandingstation” in the ads promoting the event Known! 4. Recognition and branding on the TV monitors during the event Contact: Miller 847-699-3300 Contact Cary Cary Miller: 847-699-3300
To Reserve Your SHMOOZEFEST Cosponsorship Spot, benefit, tell your former employer Billions Left Untouched; Claim Yours Back whenever your address changes. Call Davy Kusta 708-439-1155 Millions of workers who changed jobs left more than a coffee mug behind. Billions of dollars in retirement assets are being held by former employers or the Pension Benefit Guaranty Corp. (PBGC), which inherits pensions from companies that have shut down their plans.
Over time, workers may forget about 401(k)s and pensions or lose track of them as former employers merge, change names or close, or their employer may itself lose track of them. Terminated plans generally must attempt to find missing participants, but workers shouldn’t
count on it. MetLife, which assumes pension obligations from employers that no longer want to manage them, recently admitted it didn’t search hard enough for 13,500 people who were owed annuity payments going back as far as 25 years. To avoid losing a
Keep plan documents, tax returns and other paperwork that can help you locate a benefit. If you need help tracking down a lost pension or 401(k), contact the federal Employee Benefits Security Administration to see if one of six programs serving 30 states can help you find them.
To Reserve Your SHMOOZEFEST Cosponsorship Spot,
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foodindustrynews.com
Food Industry News® September 2018
Gonnella Baking Company Hosts Congressional Staff Krispy Kreme Gets Insomnia
Costco Keeps Hot Dog, Polish on the Menu
Costco’s decision to stop serving Polish hot dogs at its food courts in favor of healthier menu items has drawn opposition, and two online petitions to bring the dogs back have garnered about 25,000 signatures. Costco kept its best-selling regular hot dog on the menu, and rival Sam’s Club recently brought back its Polish hot dog nationwide. - Star Tribune
Remind Your Staff To Do This
n Show empathy but always defend the business. n Learn as much as you can about something. The more you know, the more respect you will garner. n Smile with courtesy to everybody. If everything else is a loss, they’ll remember your kindness. n Don’t just stand there; Clean, straighten, help. n Thank liberally. Thank customers, thank the boss.
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Krispy Kreme Doughnut Corp.has agreed to buy a majority stake in the cookie delivery concept Insomnia Cookies. The deal is only the latest in a long string of acquisitions engineered by JAB Holding Co., the Luxembourg-based investment firm that took Krispy Kreme private in 2016. JAB has acquired a long list of restaurant chains: Panera Bread, Peet’s Coffee, Caribou Coffee, Bruegger’s Bagels, Einstein Bros. Bagels, Pret A Manger, Intelligentsia Coffee and Stumptown Coffee. That’s in addition to beverage-centric companies Keurig and Dr. Pepper.. - Restaurant Business
Dashi Lends Flavor to Japanese Dishes Dashi is a type of broth made with dried bonito and kombu found in many Japanese dishes. The instant variety, which comes in powder form, provides a quick and easy way to add a punch of umami and smokiness to soups, sauces and other dishes. - Source: Serious Eats
Gonnella Baking Company was pleased to host several congressional staff members on a tour of one of the company’s Chicagoland baking facilities in August. The visit to see Gonnella’s operations was part of the annual Congressional Staff Tour sponsored by GROWMARK in conjunction with the Illinois Corn Marketing Board and the Illinois Soybean Association Checkoff Board. This year’s tour included points of interest in Northeastern Illinois. Staff from the offices of Representatives Rodney Davis, Darin LaHood, Bill Foster, Mike Bost, and Senator Dick Durbin were in attendance. Dave Gonnella and Tom Marcucci led the bakery tour and discussion. Topics included exporting, FSMA, labeling, and freight issues—all critical matters Gonnella faces daily. The annual tour is an educational program designed to allow members of the Illinois Congressional Delegation to experience state agriculture and business firsthand. It fosters relationships between legislators and professionals by allowing staffers to better understand current issues and how laws and regulations impact the industry. Since 1886, Gonnella has been designing and producing breads and rolls with legendary quality. Today, the company serves consumers and restaurants nationwide. Still family owned and operated, Gonnella generates more than four million pounds of product weekly at its two Illinois facilities in addition to its plant in Hazle Township, Pennsylvania. A high quality supplier for the in-store bakery and food service industries, Gonnella offers several product lines within the consumer packaged products, fresh baked, baked frozen, and frozen dough categories. For more information, visit www.gonnella.com
Beyond Meat Opens New Research and Development Facility Beyond Meat has opened a new 26,000 square foot research and development center, named The Manhattan Beach Project in Los Angeles, California. The new facility is 7x the size of Beyond Meat’s former R&D lab space and is part of the company’s ongoing initiative to bring the best scientists, engineers, cutting edge research, food technologists, chefs, and researchers together in service of a single goal: To perfectly build a piece of meat directly from plants. The facility is a crucial to accelerate the company’s pipeline of new products, dedicating the resources needed to create a new product every year.
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The importance of giving customers
WHAT THEY WANT, not just what you have.
WHAT if you can’t get something exactly the way you want? Then you turn to Ken’s. We offer a variety of packaging options from portion-control cups and pouches to help save time and labor, all the way up to 200-gallon bulk packages. And of course, the more
No one’s more responsive to your needs than Ken’s.
traditional one gallon container. If you don’t see a packaging option that fits your needs, tell Ken’s — and we’ll try to find a way to give it to you. We’re available everywhere. Just ask.
Get a taste of what’s to come at kensfoodservice.com. Or order by calling 800-633-5800.
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