Food Industry News: April 2023

Gold, Glamour and Gourmet

On March 2, 2023, Let’s Talk Womxn held an event with over 30 Chicago women restaurateurs & entrepreneurs hosting “An evening of Gold, Glamour & Gourmet” at Moe’s Cantina in Chicago’s River North neighborhood. With crafted power cocktails, DJ, dancing, a gold drag show and other entertainment, attendees raised their glass to toast to power women across Chicagoland’s hospitality industry. All men and women were welcome. ProStart provided culinary

students to help build futures in the hospitality industry. ProStart students participated to get the exciting opportunity to learn about the art of cooking by working with professional chefs at this event.

Let’s Talk Womxn Chicago is the founding base of this national movement. Started in 2020 in Chicago with 10 women by Rohini Dey, Ph.D, this forum has grown to over 80 women business owners.

Chicago is the first to

Continued on page 27

Parent of Burger King Names CEO Successor

Restaurant Brands International, the parent of Burger King, Popeyes, Tim Hortons and Firehouse Subs, has promoted Chief Operating Officer Joshua Kobza to CEO, succeeding Jose Cil. The company reported

a fourth-quarter same-store sales increase of 8% and said it has funded about $30 million of a planned $400 million turnaround plan for Burger King.

– Source: CNBC

Six Steps to Navigate Inflation for Restaurant Owners

By Dirk Ahlbeck, CPA Principal, National Restaurant Practice Lead: Apple Growth Partners

Consumers aren’t the only ones feeling the pain points of inflation; restaurants are increasing menu prices to help offset costs. Raising prices may seem like a solid action plan to maintain the restaurant’s bottom line; however, these six additional strategies can help offset the industry’s thin margins, especially during inflation.

1. Offer more discounts and promotions. Who doesn’t love a sale? What better way to lure diners, especially those who have adjusted their budgets, than a two-for-one meal deal. Or perhaps a free appetizer with the purchase of an entree. Buyers love the feeling of a good deal, and it may be just the motivation they need to get out of the house for a night out.

2. Reduce operating hours. Consider trimming available hours either first or end of the day to condense traffic flow to your most popular hours.

3. Reduce staff.

Consider evaluating poor performers and determining whether the risk of reducing their hours entirely or temporarily benefits the overall financial health of the restaurant, including associated risks with staff morale.

4. Remove lower-margin menu items. Now’s the time to pause or stop altogether lowmargin menu items, which will save on production and supply costs – owners should be routinely analyzing sales according to the menu to classify which plates can be easily cut. This category is historically known as “dogs” – low profit, low popularity – dishes that aren’t ordered often and cost a lot of money to prepare.

5. Simplify the menu.

Slimming down a menu has several benefits, including catering to the average customer’s attention span of only 109 seconds studying a menu.

6. Create loyalty programs

The psychological benefits of sales and promotions can also carry over into a customer loyalty program, where frequent diners are rewarded for going out to eat. An actual win-win scenario –customers receive an incentive (for example a free appetizer, drink, or discount) to leave the house and go out to eat. Customers can be rewarded for frequent visits, special events, or birthdays and holidays, creating a sense of excitement, exclusivity, and inclusion throughout the dining experience.

“Inflation is when you pay fifteen dollars for the ten-dollar haircut you used to get for five dollars when you had hair.” — Sam Ewing

Discover why generations of chefs and restaurant owners have relied on us for quality, service and value. Our recent expansion allows us to deliver thousands of products: everything you need to support your fast food or family restaurant.

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BLISSFUL BANANA CAFÉ

15447 S. 94th Ave. ORLAND PARK, IL 708-349-9600

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This quaint breakfast and lunch spot has plenty of Vegan and vegetarian options as well as many traditional breakfast favorites. They top off your meal by giving you a sample of their blissful banana dessert which is made from fresh frozen bananas. It’s a healthy and delicious dessert. Open 8:00 am until 3:00 pm.

CHICAGO TACO AUTHORITY • 4219 W. Irving Park Rd. CHICAGO, IL • 773-282-8226. Veteran and Family Owned Local Business offering traditional and gourmet signature tacos. Once you eat here, you’ll keep coming back. The tacos are fantastic. I always order the Al Pastor taco which is pork and pineapple, and the Classic Steak taco. The meats are tender and so flavorful. I also add some of the red salsa to my tacos – it’s got some heat. Plus, I always get an order of guacamole and chips. It’s always so fresh.

CURRITO • 2720 Showplace Dr, Unit 5. Naperville, IL 630-857-3011. With multiple locations across several states, Currito offers grain bowls, salads, and real fruit smoothies made from scratch every day with whole ingredients and bold flavors. You can order pre-made offerings from the menu or customize it how you like. I ordered the Bangkok grain bowl with chicken for my protein. It consisted of asian cabbage, cilantro lime rice, cucumber, shredded carrots, slivered almonds, thai-style peanut sauce, spicy cashew vinaigrette and sesame seeds. It was healthy, delicious and filling.

HENG WING RESTAURANT • 121 W. Palatine Rd. PALATINE, IL 847-358-3061. This place has been around for a long time. They have a small bar area and a large dining room. The menu has a little of everything, beef, chicken, chow mein, chop suey, pork, shrimp and they have a lunch combination plate Tues- Sat. They offer you some tea to start off with. I tried an order of egg rolls which had a golden crust, an order of the chicken and broccoli, plus some chicken fried rice. The food was fresh and so good. The portions were very generous. After dinner they offered us some fortune and almond cookies.

MR BEEF & PIZZA • 123 Harlem Ave. FOREST PARK, IL 708-689-0640. They are known for their beef and pizza and the menu consists of all your fast food favorites too. I went though the drive-thru. I ordered some garlic bread that came topped with gooey cheese, some fried mushrooms, and order of fries. For my sandwich I tried an Italian Beef. It was so good. The meat and gravy were seasoned perfectly. The bread didn’t fall apart and I got it topped with hot peppers. They also have another location on Harlem Ave. too.

PETE’S FRESH MARKET • 259 Lake St. OAK PARK, IL 708-406-8700. This store is stunning! The aisles are well stocked. The produce selection is amazing, and the day I shopped, I found some really great pricing on the berries. They have a full service juice bar. Their meat and seafood departments are impressive. Their hot bar definitely stands out. It’s clean and there are so many choices. They offer Chef Driven Creations (made fresh daily) priced by the pound. They have heat and serve meal selections. The salad bar was filled to capacity. They have a Lotus Café coffee bar and some seating. Stop in, there is so much more to check out!

TACO JOHN’S • 10909 W. Higgins CHICAGO, IL. This place is behind the airport in the gas station next to 7-Eleven. There is seating if you would like to dine in and they have a drive-thru. I tried an order of the Super Nachos; chips, refried beans, cheese, tomatoes, guacamole, sour cream and I added steak. Plus, the Combo – two crispy beef tacos with choice of side: I ordered the potato olés which are round crunch potatoes and a drink. Their food was fresh and tasty. They have numerous locations.

Chef Carlos Gaytán Introduces “Back to My Roots” at Tzuco

As he continues to champion the culture and cuisine of his homeland, Chef Carlos Gaytán and the team at River North’s esteemed Tzuco (720 N. State St.) are pleased to announce Back to My Roots – a year-long journey discovering culinary traditions of a new state in México each month. From Michoacán and Monterrey to Oaxaca and Yucatán, guests are invited to unearth the bounty contained within all nine regions of the country.

About Back to My Roots

Tzuco’s monthly Back to My Roots menu features specially created menu items inspired by the ingredients and gastronomy of each region. Menus are designed by an artist representing each territory, infusing visual impact and another layer of storytelling each month. In addition to the monthly menu selections, Chef Gaytán also invites leading chefs from México to join him in the Tzuco kitchen at points throughout the year for special evenings of adventure and collaboration.

The 2023 Journey

Chef Gaytán began the new year with focus on Baja California. In February, he turned his focus to Veracruz in the east, and in March Gaytán turned to his native state of Guerrero, located in Southwestern México.

For the remainder of the year, guests can look forward to exploring a myriad of territories, listed below.

April: Aguascalientes/Fería de San Marcos

May: Jalísco

June: Bajío

July: Oaxaca/Guelaguetza

August: Northern México (Durango, Coahuila, Monterrery, La Venimia)

September: Puebla

October: Yucatán Reservations are recommended and available at Resy.

About Tzuco

Led by Carlos Gaytán, the first Mexicanborn chef to earn a Michelin star, Tzuco transports diners to a place where work borne of the land and artisan craftsmanship are a way of life. A place where the climate is warm, and where spice is used unabashedly to bring others together over long meals filled with vibrant Mexican-French flavors, music, conversation and laughter.

Mashed Cauliflower Named Product of the Year

Bob Evans Farms, Inc., is pleased to announce that Bob Evans Mashed Cauliflower has been recognized as a winner of the USA Awards 2023 Product of the Year. Determined through a national study of 40,000 American shoppers in partnership with Kantar, a global leader in consumer research, Product of the Year is the largest consumer-voted awards program centered around product innovation. Bob Evans Mashed Cauliflower was awarded the highly acclaimed honor of the best product within the Meal Solution Category.

See us at the NRA Show – Booth #10130

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Let All About Personnel become the Employer of Record (EOR) for you. What does that mean? We handle all the back office tasks such as payroll, benefits, taxes, and work comp. Whether it’s the production floor only or your entire company we will create the right program that your looking for.

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Gauranteed Full Compliance

AAP provides full compliance with labor and employment laws. We ensure that all operating procedures adhere to regulations and are streamlined to run smoothly. We ensure that we meet the demands of any audits that are needed and required by running weekly internal audits on compliance, and hiring a third-party company to ensure that we have met government, client, and internal standards.

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All About Personnel is a full service staffing and EOR partner with over 20 years of industry experience. We bring a consultative approach to our clients and strive to be more than just another agency.

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GREEN COFFEE from Ethiopia

Grade 1

Certified

Stillhouse introduces its newest flavor innovation, Peanut Butter S’mores Whiskey, in its unique, unbreakable packaging. Stillhouse’s new Peanut Butter S’mores Whiskey is inspired by its love of adventure and is crafted with a smooth, easy-todrink flavor profile.

Thank You to all the companies that donated raffle prizes for

our March Shmoozefest:

Bank of America • Big Shoulders Coffee • Bulldog Packaging

Capitol Construction • Conway Dressings • Crazy Pour

Dom’s Kitchen & Market • D & R Press • Devanco Foods

Empire Cooler • Employco USA • Eris Brewery

Gibsons Restaurant Group • Instantwhip • J & J Gaming

J. Lohr • La Criolla • Lezza Spumoni & Desserts • Marconi Foods

N.A Pizza and Culinary Academy • Party Can

Phil Stefani Signature Restaurants • Propane Pete

• Red Gold

Ritz Carlton Chicago • Rose Pest Solutions

Serrelli’s Finer Foods • Smithfield • Sunset Pho Café

The Fifty/50 Restaurant Group • The Huntington National Bank

Tip Top Cocktails • Turano Baking Co. • Uncle Nearest

U.S. Hot Sauce • U. S. Water Heating & Solutions

Vanille Patisserie • V. Formusa Co. • Vienna Beef

Volare Ristorante • Wolf Point Distillery

Aldi Named Third Largest Grocer

ALDI recently became the third-largest grocer in the US by store count thanks to the low prices that have earned it a wide following. Foot traffic increased 6.8% in the fourth quarter from a year ago and the retailer plans to continue expanding with 13 new stores slated to open in the Gulf Coast in 2023 after opening 20 stores in the region last year.

– Progressive Grocer

CHEF PROFILE

Joe Heppe

I.D. Restaurant/ Delafield Hotel

415 Genesee Street

Delafield, WI 53018

Birthplace: Milwaukee, Wisconsin.

Current Position: Executive Chef.

First Foodservice Job: Hardee’s.

Favorite Food: Cheeseburger.

Awards/ Honors: Michelin Bib Gourmand & Milwaukee Journal Sentinel Top 30 Restaurants.

Memorable Customers: Cooking for Dwyane Wade and Gabrielle Union.

Worst Part of Job: The hours away from my family.

Most Humorous Kitchen Mishap: When an upset chef threw a improperly portioned steak at me, missing the target, but breaking through the kitchen window and landing in the parking lot.

Favorite Food to prepare: Anything new. What part of the job gives the most pleasure? Talking with guests of the restaurant.

If you couldn’t be a chef, what would you be and why?

English teacher — summers off seem pretty nice. Best advice you ever got was...Follow management over money, the money will come.

Where do you like to vacation? Anywhere with good food. Who was your greatest culinary influence? Maneet Chauhan, she gave me my first opportunity in the Chicago restaurant scene and opened my eyes to cuisines of the world.

V. Formusa Appoints New President, Celebrates 125 Years

V. Formusa Company, the packers of the Marconi Brand Family of Food Products, has recently selected Jeff Johnson to serve as Company President. Jeff has replaced his father Robert Johnson after his near 50-year tenure in the role. Robert and wife Sue (Formusa) Johnson have operated the company together since 1976. Robert continues to be involved in the company as CEO.

V. Formusa has additionally added Joanna (Johnson) Schramm to the board. Schramm, also a child of Sue and Bob, has been the company’s long time Director of Sales. 2023 marks the 125th anniversary of V. Formusa Company. Founded by Schramm and Johnson’s Great Grand Father Vincent Formusa in 1898, V. Formusa Company is one of The Chicago area’s oldest and continuously family owned and operated businesses.

– You can find V. Formusa’s ad on page 20.

NOTHING TO FEAR...

“The sky’s the limit if you have a roof over your head.”

– Sol Hurok

THE 2023 DIGITAL TRANSFORMATION IN FAST CASUAL & QSR SUMMIT

What’s Trending Next in the Kikkoman Kitchen Cabinet?

By

Two words: Wafu Italian. I have honestly watched this trend over the past year grow and grow! Wafu Italian is here to stay and I’m just happy to be right in the center of it with PastaRamen.

So what is it? In Japanese, Wafu means “Japanese-style.” So, Wafu Italian is the marriage of Japanese and Italian Cuisine. I always tell people, if you’re tasting a good Wafu Italian dish you shouldn’t be able to pinpoint if the dish is Italian or Japanese. It’s truly the best of both. It really doesn’t matter if you are using more Italian or Japanese ingredients or techniques—it’s about hitting that perfect balance that leaves diners guessing what cuisine this is. Some of my own favorite creations: Ramen Bolognese, Crocchette di Ramen, Soy Sauce Injected Burrata Fettunta. Wafu Italian is what’s next.

Robbie Felice is Chef/Owner, PastaRamen, LA and Montclair

Chef Robbie Felice

BOOKSHELF

A Taste of Opportunity

Author: Renee Guilbault

ASIN: B0BR65HMVG

Publisher: Twin Flames Studios and Page Two

Drawing on her own raw and sometimes shocking experiences of working her way from the very bottom to the astonishing top, food-industry executive and consultant Renee Guilbault will teach you how to run your professional life in Mise Mode: her own unique career-development version of mise en place, the famous chef’s process for making sure ingredients are prepped and ready to go. You’ll learn how to keep moving forward in your career, navigate inevitable challenges, and embrace growth and resilience—all in service to achieving your career dreams.

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WHOLESALE CASH & CARRY • CALL FOR SAMPLES: 773-237-7530

The Vollrath Company, a leader in the foodservice equipment and supplies industry, announces the creation of a global product portfolio under the Vollrath International umbrella, containing the best products from Vollrath’s U.S. and Pujada’s European offerings. Combining the two comprehensive, high-quality offerings and leveraging the agile production and distribution structures allows Vollrath to offer global solutions in professional catering and commercial kitchens around the world. Vollrath has a diverse set of resources with production, warehouse, and sales facilities around the world, as well as an international network of distributors. The organization is ideally positioned to accelerate its growth internationally. Wellstocked warehouses located in Spain, the United States and Mexico are able to deliver orders to its entire network of distributors globally with maximum logistical efficiency.

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Less Sodium Teriyaki Glaze

Brush. Glaze. Amaze.

The sweet-savory flavor of teriyaki never goes out of style. And now, you’ve got a whole new “better-for-you” way to menu it. Convenient Kikkoman Less SodiumTeriyaki Glaze makes it easy to add authentic teriyaki items to your menu while cutting back on sodium.

BOOKSHELF

Meals and Memories with Nonno

Author: Francesco Iovine

Publisher: Gatekeeper Press

ISBN-13: 978-1662921841

Easy Menu Ideas

Teriyaki Glazed Tofu: Brush Kikkoman Less Sodium Teriyaki Glaze over cubed pieces of firm tofu. Bake until tofu browns and sauce glazes the tofu. Add additional sauce to finish before serving.

Spicy Teriyaki Chicken and Broccoli: Blend Kikkoman Less Sodium Teriyaki Glaze with a touch of Kikkoman Sriracha Hot Chili Sauce. Pour evenly over chicken and bake. Serve with steamed brown rice and broccoli florets. Sprinkle with sesame seeds.

Asian Noodle Salad: Mix cooked spaghetti or fresh Chinese egg noodles with shredded chicken; sliced green onions and cucumbers; julienned sautéed shiitake mushrooms and cilantro. Toss with Kikkoman Less Sodium Teriyaki Glaze, season with a splash of Kikkoman Rice Vinegar and garnish with toasted sesame seeds.

Island Burger: Grill a burger and a pineapple ring, brushing both with Kikkoman Less Sodium Teriyaki Glaze during the last minute of cooking. Layer burger and pineapple on a bun with lettuce and pickled ginger mayo.

ATTENTION CHEFS

We want to support you and tell your story. Fill out our chef profile: foodindustrynews.com/ chef-form It’s free.

This book is about living a healthy lifestyle and the delicious Mediterranean foods that can help promote that! My Nonno lived to be 101 years old eating the recipes from this book and his cooking was so good you could smell it from the driveway. His philosophy regarding food was to keep it fresh and keep it simple! So, whether you’re looking to lose weight, improve your health or simply take your cooking to the next level, I invite you to try these lovine family recipes-born of the Italian countryside, lovingly carried across the Atlantic Ocean and perfected in New York City.

– Francesco Iovine

Manual Feed Grinders

The BIRO Series of Manual Feed Grinders is a group of reliable, durable, and inexpensive service grinders designed for restaurants, meat departments. All of these grinders have specially constructed motors. All models are equipped with a single reduction HTD (high torque drive) belt system that provides maximum power without slippage for great efficiency. The bowl assembly and feed tray on each of the models can be removed without tools. Their simple, rugged construction is easy to clean and virtually maintenance free.

– You can find Berkel Midwest’s ad on page 32.

Biro 722

Biro 822SS

Biro 922SS

RE�������������� SE������ TO-����������

With nearly 30 dressings, sauces and dips to choose from, Butcher Boy single-serving dressing cups offer on-the-go flavor that pairs perfectly with all your customers’ favorite foods. Save time and cleanup for yourself while providing your custome with the quality they demand and the safety they need.

customers

• Featuring BBQ, Hot Sauce, Ranch, Mayonnaise, Pancake Syrup, and many more!

• Gluten-free and nut-free

• Private labeling also available

For more information contact Columbus Vegetable Oils: 847-257-8920

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Family Owned & Operated Since 1935

Award-winning producer of authentic Mexican cheeses, creams, and chorizo, V&V Supremo Foods, INC., introduces its latest product for the foodservice industry: precooked frozen chorizo. The new V&V Supremo Mexican-Style Pre-cooked Frozen Chorizo is crafted from lean, fresh pork and high-quality spices with no nitrites, fillers, or MSG. Buona, maker of Chicago’s Original Italian Beef, has announced its continued national expansion with plans to target additional U.S. high-growth markets. The regional Chicago icon will target Florida, Texas, and Arizona for new franchise locations in the coming year, as well as added expansion in key Midwestern cities. Epic Wings, the California-based wing brand, is proud to announce the opening of its first Illinois location at 13037 S. LaGrange Rd. in Palos Park. The restaurant brings awardwinning family recipes to the community and offers a dining experience catering to families and wing lovers! Long Grove

Craft Beer Fest , celebration of locally-made hand-crafted beer will feature a record 30 breweries transforming historic downtown Long Grove into Lake County’s largest tented beer garden for one ticket price on April 29 from 12 pm to 4 pm.

Fruitful Yield continues to grow as an established Chicagoland’s health food retailer since 1962. The chain includes 12 stand-alone stores and 3 pop-up stores within Angelo Caputo’s Fresh Markets across the Chicago suburbs, as well as a retail website and now they are accepting SNAP payments. Roundhouse Sports Bar recently opened at 2535 N. Milwaukee Ave. in Chicago.

Roundhouse is a sports bar with a nod to the classic neighborhood bar. Named after co-owner Scott Horwitch’s love of 80’s martial arts movies, Roundhouse will feature an eclectic menu of traditional bar food with an Asian-American twist. Site Selection Magazine, an international, industry-leading business publication recently released its annual corporate expansion and relocation rankings, naming Illinois 2nd in the nation for corporate projects and Chicago the Top Metro for the 10th year in a row. Ten Days to Savor! Lake County Restaurant Week will be held April 14-23, 2023. Discover delectable dining all across Lake County. It is the perfect opportunity to explore new places to dine or enjoy old favorites. The Capital Grille, fine dining restaurant and steakhouse opens a new location in Westfield Old Orchard Mall at 4999 Old Orchard Center in Skokie, Illinois. They have numerous locations. The Oakville Grill & Cellar, a new concept from Lettuce Entertain You Restaurants, will open spring 2023 in Fulton Market District 163 N. Green St. It will be a collaboration between Chef Max Robbins (former Culinary Director and Managing Partner at Land and Sea Dept., and Executive Chef of Longman & Eagle) and Wine Director Richard Hanauer, partner at RPM Restaurants. The One of a Kind Spring Show and Sale will return to The Mart, 222 W. Merchandise Mart Plaza, 7th Fl, for its 7th annual Spring edition April 28 - Apr. 30, 2023 Featuring thousands of unique, handmade goods from 300 talented artists across N.A., for a weekend of shopping, live entertainment, eats and more.

Dunkin’ is America’s favorite

all-day,

everyday stop for coffee, espresso, breakfast sandwiches and donuts. The world’s leading baked goods and coffee chain, Dunkin’ serves more than 3 million customers each day. With 50+ varieties of donuts and dozens of premium beverages, there is always something to satisfy your craving. Pictured here is the team (left to right) Kulsam, Sonal and Jalpa at Dunkin 2610 W. Dempster in Des Plaines, IL. These girls always offer fast and friendly service to their guests. This is my go-to Dunkin. – VM.

SERVING UP INSPIRATION

In foodservice, change is the order of the day — and the 2023 National Restaurant Association Show is where you’ll find everything you need to deliver – right here in Chicago. Tap into the potential that awaits on the legendary Show floor filled with future-forward suppliers and over 900 product categories powering automation, efficiency, safety, sustainability, and sanitation.

Satisfy your appetite for innovation.

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Fisherman’s Pride: Black Label Calamari

Fisherman’s Pride Black Label Calamari is packed with the finest quality Loligo chinesis and is 100% all natural. They only use the freshest raw material available which is hand selected for superior quality. Always single source, Fisherman’s Pride Black Label only contains Loligo chinesis as they never mix species. Because their product is single species packed, you can rely of consistent results each and every time you use it. This product is packed traditionally cleaned with wing and head meat on. Caught in the deep pure water of the South China Sea, this premium species offers pure white flesh, sweet natural flavor, and very little shrinkage. They are the perfect match for all cooking applications due to their natural tenderness, forgiving cooking characteristics, and excellent price point.

Fisherman’s Pride Black Label is processed at their HACCP approved plants and supervised under the strictest of quality control guidelines to ensure you get consistent quality and value with every pound you purchase.

– Find Fisherman’s Pride ad on page 11.

PRAIRIE GRASS CAFÉ

Owners Chef Sarah Stegner & Chef George Bumbaris created this casual Northbrook restaurant, boasting a relaxed, familyfriendly atmosphere . Prairie Grass Café offers a roster of seasonal, local fare. They select the freshest ingredients to reflect each season and support local, sustainable farms and Chicago’s Green City Market of which Sarah is a founding member.

Celebrate the first night of Passover Wednesday, April 5, at home with delicious food from Prairie Grass Cafe; pre-order for pick up between 4 PM and 5:30 PM, April 5. Prairie Grass Café also will be offering Passover specials for dine-in on Wednesday, April 5. Reservations are recommended. Prairie Grass is also known for its fabulous Easter Brunch returning April 9, served from 10 AM to 1:30 PM. Please make reservations as early as possible.

George Bumbaris

In 1983 George Bumbaris began a 21-year journey at the Ritz Carlton Hotel in Chicago. He was named executive chef of the hotel in 1991. Bumbaris has won several important culinary awards. He won first place in the United States going on to represent the US in the 26th Prix Culinaire International Pierre Taittinger in 1992, and also took first place in The Bocuse D’or American Culinary Gold Cup in 1990 going on to compete in Lyon.

In 2004, George joined Sarah Stegner, his long-time colleague at the Ritz-Carlton, in opening Prairie Grass Cafe. Together they have built a large following of enthusiasts who enjoy their casual American fare which is prepared using the fine French techniques for which they became well known.

Sarah Stegner

Sarah Stegner is the co-owner & chef of Prairie Grass Cafe in Northbrook Illinois. She is the former restaurant chef of The Dining Room at the Ritz Carlton Chicago, owned and operated by Four Seasons. She worked there for 21 years before opening Prairie Grass Cafe in 2004. She is a two-time James Beard Award Winner and was recently named Restaurateur of the Year by the Illinois Restaurant Association. Stegner is a founding member- past president of Green City Market (501c3) and continues to drive education surrounding the organic sustainable food movement into the mainstream.

She also is a founding member of The Abundance Setting, (501c3) that supports working women & mothers in the culinary industry. Stegner is passionate about local food; creating a better model in the culinary industry & helping others. Recently she served as co-chair of a Chicago Chefs Cook culinary event that raised over $850,000 for World Central Kitchen. She is now a member of the Chef Corp for World Central Kitchen.

Prarie Grass Café is located 601 Skokie Boulevard in Northbrook, Illinois. Open for indoor dining for lunch Monday - Friday, 11 a.m. - 2 p.m. and for dinner Monday - Sunday, starting at 5 p.m. For more info visit: prairegrasscafe.com.

– Photos: Cindy Kurman, Kurman Communications

Vienna Beef Inducts Dengeo’s Into Hot Dog Hall of Fame

Vienna Beef, the legendary Chicago company synonymous with the city’s iconic Hot Dogs, Italian Beef and other products, announced Dengeo’s (3301 W. Main St. Skokie, IL 60076) was inducted into The Vienna Beef Hot Dog Hall of Fame. Bob Schwartz, senior vice president of Vienna Beef, bestowed the honor on the local vendor that has been providing exceptional customer service and quality food for over 50 years. Dengeo’s was presented with a commemorative Vienna Beef Hot Dog Hall of Fame plaque, banner, pin, and Hall of Fame branded apparel at the event.

“It’s an honor to be affiliated with a successful business like Dengeo’s which has been pleasing customers and making delicious food for over 50 years,” said Timothy O’Brien, president of Vienna Beef. “Congratulations to family, staff, friends, and loyal customers of Dengeo’s on being the newest member of The Vienna Beef Hot Dog Hall of Fame.”

For many of us, Dengeo’s has been the go-to place at the corner of Main and McCormick in Skokie, Illinois for the past 50 years. Sometimes taken for granted, Dengeo’s is always there and always worth the visit. During those years, George Theodosis and partners, George and Louis Atsaves were at the helm of the business. Later, Nick Theodosis joined to help build Dengeo’s solid reputation and expand to locations in Buffalo Grove and Glenview. Dengeo’s has become well known for their Greek chicken and Gyros, as well as serving up their Vienna Beef Hot Dogs since those early years. In addition to their specialties, Dengeo’s also features great burgers, ribs, and a variety of awesome salads and sandwiches.

Over the years, the Dengeo’s team has earned the Skokie Community Service Award and have been featured on the Hungry Hound TV Show. All of the Dengeo’s family, including managers Tania, Dimitri, and Jimmy get involved in the community. Working with local sports teams, church groups in Evanston, and the previously mentioned communities where they all practice the Dengeo’s tagline of ‘treating customers like family.’

“I want to thank everyone for coming out, I want to thank Bob for his excellent work at Vienna, I want to thank my father the founder” said Nick Theodosis.

Skokie Mayor George Van Dusen had kind words about Dengeo’s and how you know an establishment is a true staple when it becomes a point of directions. Mayor Van Dusen stated at the event, “If anybody asks me how they get somewhere in Skokie I would say ‘Do you know where Dengeo’s is?’”

It’s their attention to customer service, commitment to community, and only serving the best products that Vienna Beef has chosen to induct the Dengeo’s family restaurants into the Vienna Beef Hot Dog Hall of Fame, which was created to honor longtime local foodservice operators that have developed into neighborhood landmarks. Out of thousands of Vienna Beef customers over the years we have recognized just 144 nationwide since the award was inaugurated in 2006. From the entire Vienna Beef family, we are extremely proud to welcome Dengeo’s Restaurants as the 145th recipient.

TUCKEY’S TIPS

By Lauren N. Tuckey, Esq., Tuckey Law, LLC

The Case for Arbitration

Litigation is public, time-consuming and expensive. As we have seen, a business’s dirty laundry can be laid bare in the litigation process for public consumption, damaging the reputations of brands and partners. For these reasons and many others, I often advocate for clients to include a mandatory, binding arbitration clause in agreements with partners, vendors and employees.

Arbitration is a procedure in which a dispute is submitted, by consent of the parties, to one or more arbitrators who make a binding, confidential resolution. Arbitration is an alternative to court litigation, where a trial judge resolves the dispute in a public forum. Many business owners prefer binding arbitration over litigation for the following reasons:

1. Confidentiality. When phrased correctly in an arbitration clause, the arbitration process is confidential and private, making it a smart choice for businesses that want to keep their private matters away from the public and press. Meanwhile, litigation is a public procedure where the public and press may access the parties’ allegations and court rulings.

2. Cost/time. Arbitration often is less costly than court litigation, primarily due to the compressed schedule for the completion of discovery and trial. There is a limited right to appeal arbitration awards, which allows for a faster final adjudication. Meanwhile, in litigation, significant expenses are devoted to lengthy pre-trial discovery processes, such as written interrogatories and depositions of witnesses. Court rulings can be appealed, which delays the finality of the adjudication.

3. Expertise. Arbitrators are selected by the parties from a pool of professionals, typically with experience in the hospitality industry and, therefore, may provide a greater level of expertise than a judge. In litigation, a judge is assigned without input of the parties.

4. Flexibility. Litigation is largely controlled by statutory and procedural rules, and conduct of the trial is governed by rules of evidence. Meanwhile, in arbitration, through provisions set forth in an agreement or upon mutual agreement of the parties once arbitration has started, the parties have the opportunity to establish rules and limits for pre-hearing exchange of documents or interrogation of witnesses, the manner in which an arbitration hearing will be conducted and the level of detail to be included in an arbitration award. An arbitrator also has considerable flexibility to consider any evidence he/she deems relevant and may issue an award based upon perceptions of fairness or equity, and not necessarily on the evidence or rules of law.

Tuckey Law, LLC covers all of your legal needs for opening and operating your food, beverage and hospitality business.

– Find the Tuckey Law ad on page 40.

Lauren N. Tuckey

CHEF PROFILE

Jesse Lee Brasserie by C&C 5940 N. Broadway Chicago, IL 60660

Birthplace: Highland Park, Illinois

Current Position:

Executive Chef

First Foodservice Job:

I was a long-term intern at a small high end restaurant called Inovasi.I remember being surprised at how much they let me do there with my Aggressively non-existent knowledge or experience. In hindsight, I would bet they had backups hidden of anything they had me make. I often wish I had known more about the industry at the time and taken better advantage of the opportunity there.

Favorite Food: Peking duck at Sun Wah BBQ.

Worst Part of Job: Maybe not the “worst” but I think the hardest, is learning when to stop. There is always something that can be better and cleaner, there is always more to learn, one more step that can be taken. It can’t all be done at once and learning when to stop so I don’t go insane and come back fresh is a lesson. As with anything that is a real passion, it’s hard not to let it suck you in and spit you out. At the end of the day, it’s about balance.

Most Humorous Kitchen Mishap: There was a time when a new employee, in an an effort to condense resources, unknowingly mixed the gluten free flour mix into the All Purpose flour. The subsequent days involved three batches of the most stressful bread dough I have ever made. I considered everything that I must be doing wrong except for the flour. It was not humorous at the time.

Favorite Food to prepare: Sourdough.

What part of the job gives the most pleasure? Since I was a very little kid, I always said I wanted to be a Chef. Almost no one gets to end up doing what they said they wanted to do as a kid. I get a lot of pleasure in knowing that I have a pretty rare life and got the opportunity to make my passion into my career.

If you couldn’t be a chef, what would you be and why?

I think I’d probably end up in some kind of marketing position. My business and art background seem to lend themselves to the kind of field. Although, being a mailman looks nice too.

Best advice you ever got was...General advice: find the people that believe in you and keep them close. Cooking advice: taste everything one more time. Where do you like to vacation? NYC, there is always something to see.

What do you enjoy most about FIN? It has a more honest cross-section of industry news than a lot of other outlets. It’s nice to have an internal view.

Life itself is the proper binge.” – Julia Child

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According to Technavio, the global catering services market size is estimated to grow by USD 103.28 billion from 2022 to 2027, Rising demand for healthy foods on menus to be a leading trend. Instacart launches new Innovative Tools designed to support Grocers of all sizes. New Carrot Ads, FoodStorm, Caper Cart and Rosie features help Grocers offer seamless Customer Experiences Online and In-Store. These new capabilities are now available to grocers across North America. Leading fast-casual restaurant concept Freddy’s Frozen Custard & Steakburgers announced the opening of the brand’s first Major League Baseball (MLB) location within Busch Stadium, home of the 11-time World Series champion St. Louis Cardinals. Nearly half (46 percent) of American employees say they are burned out from their jobs, according to new Eagle Hill Consulting research. Burnout has fallen slightly since last year (49 percent in August 2022) and more substantially since the early months of the pandemic (58 percent in August 2020). Red Lobster launches its first-ever frozen line of seafood products available at retail. Inspired by craveable guest favorites, the NEW retail entrées include Cheddar Bay Biscuit Shrimp, which combines the Cheddar Bay Biscuit with sweet, succulent shrimp, and Coconut Shrimp Bites. Tampa Bay Wine & Food Festival, brought to you by Breakthru Beverage and presented by GOYA Foods, begins April 12th with demonstrations of culinary greatness and first-class entertainment. The four-day foodie extravaganza culminates with the “Grand Tasting” event on April 15th. The 2023 Craft Beverage Expo is being held in Pittsburgh for the first time and will feature a weeklong festival of events throughout

Allegheny County, Mar. 27-Apr. 2, 2023. For small-batch brands, the Craft Beverage Expo provides attendees with access to an exciting lineup of industry experts. The Fresh Market, Inc. is launching a newly envisioned shoppable version of its Magazine, previously available in print and online, in a new, exclusive digital-only format as another anchor to its digital transformation and Retail Media Network (RMN) strategy. The Kroger Co., America’s grocer, and Gotham Greens, an indoor farming pioneer, are bringing greenhouse-grown produce and fresh, plant-based foods to more customers across the country. Kroger customers can find Gotham Greens’ produce in more than 300 stores, with plans to expand to nearly 1,000 stores by the end of 2023. The new Embassy Suites by Hilton Virginia Beach Oceanfront Resort is the newest addition to the collection of Embassy Suites properties in the country with the ‘Resort’ designation from Hilton, a distinction warranted by the hotel’s first-class caliber, location, and elevated amenities. The U.S. Food and Drug Administration announced draft recommendations for industry on the naming of plant-based foods that are marketed and sold as alternatives to milk. The guidance also recommends voluntary nutrient statements for the labeling of some plant-based milk alternatives. Wyndham Hotels & Resorts, with approximately 9,100 hotels in over 95 countries, announced the rapid expansion of its groundbreaking BOLDSM by Wyndham program. In just over six months, the program has signed deals for 18 hotels across the U.S., including 10 under its newly launched ECHO SuitesSM Extended Stay by Wyndham brand.

Jim Beam, the world’s number one bourbon, is shaking up the beverage aisle with the launch of unique, crisp and cool ready-to-drinks, RTDs, available in four delicious flavors. Jim Beam Kentucky Coolers made in partnership with The Boston Beer Company aim to bring the power of Jim Beam’s southern welcoming ethos to drinkers nationwide and inspire them to connect over a drink, as the RTDs are best served chilled and shared with others.

“I used to jog, but the ice cubes kept falling out of my glass.”

– David Lee Roth

Always a win with

launch many collaborative city and national initiatives (Women’s Restaurant Week, gift baskets, multirestaurant takeout meals, in-person supper club sand conversations, panels, Picnic In White with the city, IWD and WHM nationwide celebrations, digital cross-promotion), national forums (Let’s Talk Change, Owning the Kitchen with Sysco, IFMA, National Restaurant Association, Women’s World Banking, Women in Finance, Seramount), as well as foster partnerships with state restaurant associations, city marketing arms/CVBs, corporations, and women’s groups in every city (Illinois Restaurant Association, Choose Chicago, The Chicago Network, IWF Chicago).

Rohini intentionally disseminates these innovations across all Let’s Talk cities with the active help of all city cohosts. This spirit of cross-pollination is strong. Anchored on camaraderie and candor, Chicago’s Let’s Talk owners share vendor referrals, resources, and counsel each other, an inbuilt mentorship for those new to the industry.

LTW Chicago has jointly published opinion pieces, met with the governor of Illinois and the City Council of Chicago, and received much media coverage, all of which magnifies their voice and visibility. They are overwhelmed by the support received by women’s groups, guests, media and all of Chicago.

Chicagoland’s Premier Dessert Bakery!

Performance Foodservice - Chicago recently hosted a Spring Foodcentric Experience at their Culinary Event Center in Oswego, IL. The show featured Performance’s family of exclusive brands, including Pizza & Italian, Produce, and Center of the Plate. The show’s highlight was Chicago’s Corporate Chef, Steve Zabel. Besides sampling unique recipes, Chef Steve explained the benefits of meeting with him for a personalized consultation at the PFS-Chicago test kitchen - a dynamic, engaging, and interactive setting to sample new meal concepts and receive in-depth menu analysis. To schedule a personalized Foodcentric consultation, please contact a Performance Foodservice Area Manager.

This month I am proud to be pictured with executives from Chicago’s famed Antique Taco, Ashley and Rick Ortiz . Antique Taco has locations in the Bridgeport and Wicker Park neighborhoods of Chicago. The concept blends the freshest available foods from the Midwest, resulting in a menu of flavorful food filled with love, antique style and the comfort of home. Be sure to try their Sweet and Spicy Chicken Taco made with yogurt, cucumber, jalapeno, pink onion and mint, on a homemade corn tortilla. Lucas Bartzis (L) is in Business Development at locallybased Devanco Foods He is joined by Executive VP of Marketing at Devanco, Bob Geocaris. Celebrating its 30th year, Devanco now operates out of a new, state of the art production facility that is 105,000 sq ft. with over 15 production and packaging lines with room to expand as business grows. The facility is equipped with real-time inventory management systems, electronically monitored led lighting, ovens, chillers, freezers, an IQF tunnel, a guest kitchen, automatic floor sanitation, and more to insure you receive the highest quality products designed to bring customers back time after time. If you’ve not tried Devanco’s products lately, you should. They are always developing new items to help their customers offer products that are on trend and very popular. You can see the Devanco ad on page 25 of this issue.

Andrew Morgan and Scott Owens (L) are with Local Foods, Chicago’s first wholesaler of exclusivelylocal food, including a full range of produce, meat, dairy, grains and more from the Midwest’s finest farmers and food producers. One of the firm’s goals is to strengthen our region’s food system, helping to keep more money in the local economy. They serve restaurants, grocers, country clubs and institutions.

Rehana Patel is the Senior Vice President of Bank of America Global Commercial Banking . She has extensive experience helping food businesses with sales between $5 and $55 million with business banking, commercial loans, lines of credit, leasing, international banking and treasury, deposit services, retirement solutions and franchise lending. Rehana is based in the BOA Schaumburg, Illinois offices and has experience in serving suppliers and end users in all channels of the food industry.

Chef Joseph Gomez is a Regional Sales Manager for Rational USA , one of the industry’s leading manufacturers of intelligent cooking equipment for commercial kitchens. Rational’s equipment saves users thousands of hours of labor as well as saving on energy costs and kitchen space. If you are considering a new commercial oven for your operation, contact Joe. He can help you make the best decision to achieve your goals. He is based in the firm’s Rolling Meadows Illinois offices.

CHEF PROFILE

James Menendez

1480 W Webster Ave. Chicago, IL 60614

Birthplace: Alexandria, Virginia

Current Position:

Executive Chef

First Foodservice Job: Line cook

Favorite Food: Sushi, ramen, pupusas, tamales.

Awards/Honors: I worked in Michelin restaurants that retained two or three stars.

Memorable Customers: I remember a couple came in for their engagement. We made it special for them, but when I went to drop off their next course. I found out they came from Washington DC, since I lived in northern Virginia, I spent a lot of time in DC. That connection with them allowed them to feel more comfortable with us. Which allowed us to be able to make their occasion more memorable. It made me want to have more moments like that with guests.

Worst Part of Job: Missing out on events and not being able to see family as much as I wish.

Most Humorous Kitchen Mishap: I remember a service where things were getting out of control for a bit. I ran over to try to help a fellow cook who needed fried cabbage. His frying pot was too close to his pasta water and the oil boiled over into the water which caused a fire. At that moment I remember “Man I’m going to get fired just for being by the situation.” We quickly handled the situation before it got out of hand. As soon as we turned around we expected the chef to scold us but somehow no one noticed what just happened.

Favorite Food to Prepare: At home I always like making pupusas or ratatouille.

What part of the job gives the most pleasure? The memories you create with guest and staff. If you couldn’t be a chef, what would you be and why? I think it would involve soccer as a coach or something involving history.

Best advice you ever got was...Don’t quit push because you could be one step away from achieving the next milestone.

Where do you like to vacation? I always enjoyed my trips to Guatemala.

What do you enjoy most about FIN? Keeping me up to date.

Other than family, who was your greatest culinary influence? I had so many influences, I was lucky enough to work under some great chefs who pushed me in different ways. But I would have to say one of my instructors from culinary school, Phil Prifold. He set me up with the right mindset and with the right chefs when I first started.

Shoppers Demand Health, Convenience

Growing demand for healthy and convenient foods gives grocers the opportunity to bolster convenience offerings in perimeter departments and offer nutritious private-label items, says Daymon Worldwide's Megan Shumaker. "Retailers can offer signature salads and bowls with signature sauces, value-added proteins and vegetables with distinctive marinades, or unique deli sandwiches made with freshly baked bread from the bakery," Shumaker said.

– Source: Supermarket Perimeter

Have you changed your menu to suit your season?

The Albion Manor and The Parlour at The Albion

Fonda Cantina Opens in Downtown Evanston

Chef Michael Lachowicz is proud to announce the addition of a brand-new restaurant concept to the acclaimed George Trois Group repertoire. Now open at 1735 Benson Avenue in Evanston, Fonda Cantina showcases an authentic and meticulously curated ‘Memoir of Mexico’, brought to life by Lachowicz’s longtime team members, all of whom are deeply rooted in the country’s traditions and regional cuisines.

Located in Evanston’s vibrant downtown, Fonda Cantina boasts a focused menu highlighting regional Mexican cuisine and an inspired beverage program to accompany it, a dynamic interior complete with dining room and cantina seating, versatile space for private parties, and a design and ambiance that brings the entire experience together. Combined with the gold-standard hospitality that the George Trois Group is known for, Fonda Cantina offers one of Chicagoland’s most alluring and distinct new dining experiences.

A major departure from the George Trois Group’s notable French cuisine – That of the acclaimed fine-dining mecca George Trois and admired French bistro Aboyer - Chef Lachowicz could not be more proud of the new concept and how his long-time team members have brought their passions for cuisine and heritage to the forefront to tell Fonda Cantina’s story. Michael tasked his long-time managing partners of the George Trois Group, Miguel Escobar (Consulting

Chef Partner) and Sergio Angel (Consulting Partner) with guiding the vision and experience, and seasoned Aboyer Sous Chef Carlos Cahue with commanding the new kitchen. Talented industry veteran Emlyn Thomas joins as the team’s General Manager.

“Miguel, Sergio, and Carlos have been part of the George Trois Group’s success and my success for a long time,” Lachowicz explains. “Without their high-level skill and passion contributing greatly to the group’s achievements over the years, that success would never have been realized. It only made sense that Fonda Cantina be the next step in our journey as a team. Miguel and Sergio have been with me for decades, and Carlos was quick to prove his incredible talent as our Sous Chef at Aboyer. Fonda Cantina is the next milestone for us, and these three people are at the heart of it all.”

The design and ambiance created inside Fonda Cantina plays a crucial role in telling the restaurant’s joyful story of Mexican culture. To bring this vision to life, Lachowicz enlisted the talents of the creative team at Perpetuum Designs. A hospitality design leader in Chicagoland and abroad, Perpetuum Designs partner Cristiana Crin piloted Fonda Cantina’s design efforts to create a space that radiates the personality and values of the restaurant and the team behind it.

–

Chef Michael Lachowicz

Find the Perpetuum Designs ad on page 20.

7-Eleven, Inc . is the premier name in the convenience-retailing industry. Based in Irving, Texas, 7-Eleven operates, franchises and/or licenses more than 13,000 stores in the U.S. and Canada. In addition to 7-Eleven stores, 7-Eleven, Inc. operates and franchises Speedway, Stripes, Laredo Taco Co. and Raise the Roost Chicken and Biscuits locations. BRACH’S, America’s seasonal sugar candy brand, offers a variety of iconic product forms, shapes, textures and flavors perfect for any occasion. Jelly beans have been an important piece of BRACH’S almost 120-year-long legacy of making moments sweeter. Citizen launches a collection of commemorative Disney, Marvel, and Star Wars watches as part of a Year-Long Tribute to Disney’s 100th Anniversary. Special timepieces featuring Mickey & Friends, Disney Princess characters, Villains, Marvel’s Spider-Man, and epic Star Wars characters designed to honor memorable moments throughout the decades. Easter Parade is a 1948 American Technicolor musical film starring Judy Garland, Fred Astaire, Peter Lawford and Ann Miller. The music by Irving Berlin includes some of Astaire and Garland’s best-known songs, including “Easter Parade”, “Steppin’ Out with My Baby”, and “We’re a Couple of Swells.” Now through April 4, 2023 Casey’s and Monster Energy are coming together to help provide 10 million meals for children and families across the heartland. Funds raised by Casey’s guests during the roundup at the register campaign and with the support of 250,000 meals from Monster Energy will benefit 53 Feeding America network food banks in 16 states where Casey’s operates. Passover is a Jewish holiday that celebrates the Biblical story of the Israelites escape from slavery in Egypt. Matzah, is

an unleavened flatbread that is part of Jewish cuisine and forms an integral element of the Passover festival, during which chametz is forbidde. Passover starts at sundown Apr. 5 and ends Apr. 13, 2023. Tip for the perfect hard boiled egg – place your eggs in a saucepan and cover with cold water. Bring the water to a boil over medium heat, when the water is boiling cover and remove the pan from the heat. Let stand around 11-12 minutes. The Cards for Kindness initiative by the Creative Kindness Foundation has received more than 1,000,000 handmade cards from volunteer cardmakers all across the world. Through partnerships with over 50 nonprofit organizations, Cards for Kindness distributes these cards to people in need of an emotional boost or cheer. The original PAAS Easter egg dye was invented by William Townley. Mr. Townley owned a drug store in Newark, New Jersey, where he concocted recipes for home products. In the late 1800s, he came up with a recipe for Easter egg dye tablets that tinted eggs five cheerful colors. Celebrate with PAAS this Easter season with their line of, egg decorating kits and fun Easter items. Tsoureki is a Greek holiday bread that is made by Greeks during Easter. It is made from a sweet yeast dough of flour, sugar, eggs, butter and milk, with dyed red Easter eggs pressed into the dough. In the Greek Orthodox tradition, Easter eggs are dyed in red to mimic the blood that Jesus shed when he was crucified. Wynn Resorts announces that it has maintained its 24 Forbes Travel Guide (FTG) Five-Star Awards in 2023, more than any other independent hotel company in the world. In addition, Wynn Las Vegas, Encore Las Vegas, and Wynn Palace remain the three largest FTG Five-Star casino resorts in the world.

Frankford Candy launches new Easter treats. Frankford Candy, the leader in manufacturing and marketing licensed confections and gifts, is bringing five new goodies to the candy aisle this Easter. Three new PEEPS Brand treat sets and two new Easter-inspired Kellogg’s Rice Krispies candy items join returning Frankford favorites.

–

Photo: Frankford Candy Group Lifestyle

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Red Robin Pledges $3M to Make-A-Wish

Make-A-Wish: the organization that creates life-changing wishes for children with critical illnesses, has announced a new partnership with Red Robin Gourmet Burgers and Brews, the casual dining restaurant chain with more than 510 restaurants across the U.S. and Canada. Red Robin's multiyear pledge of more than $3 million is the largest corporate commitment from a new partner in the history of Make-A-Wish.

Love’s Network Continues Expansion in 2023

Love’s Travel Stops plans to continue its strategic growth plans by adding new locations, partnerships and amenities in 2023. This year, the company will open 25 travel stops and remodel existing locations; open 15 Love’s Truck Care and Speedco locations and add services and partnerships with top brands to get drivers back on the road quickly.

In addition to new food options, customers will see the expansion of Love’s RV network with the addition of 30 RV locations and 1,000 hookups bringing the total to more than 1,300 hookups across the country; the company will also add 80-100 additional Amazon Lockers bringing the total to more than 200; and new and exclusive deals for customers through the Love’s Connect app including the recently announced 10-cent-per-gallon fuel discount for gasoline and casual diesel drivers.

ACF Chicago Chefs President

Mary Gorski recently welcomed members and guests to a meeting hosted at Rational USA’s offices in Rolling Meadows Illinois . Guests were treated to a feast prepared in Rational state-of-the-art equipment, which included meats from Smithfield and vegetables from Arctic gardens. Over 40 were in attendance. The ACF Chicago chefs represent all who learn, practice and craft the art of gastronomy in greater Chicago. The chapter upholds the highest standards of cooking while supporting a vibrant culinary community through education, professional development and promoting the renowned foodways that makes Chicago the envy of the food world.

Reachour65,000monthlyreaders.

Carmine’s Chicago Temporarily Closed for Reconstruction

Rosebud Restaurants announced that Carmine’s Chicago located at 1043 N. Rush St. will be temporarily closed for reconstruction. The $4 million reconstruction project is expected to last 15 months with demolition of the existing building. The new Carmine’s will measure over 10,000 square feet of dining space and feature an expansive, all-weather, outdoor terrace overlooking Chicago’s Gold Coast neighborhood, stunning dining rooms and multiple bar areas on the first-floor entry and terrace.

“At Rosebud Restaurants, our customers are always a top priority,” said Alex Dana, founder of Carmine’s parent company, Rosebud Restaurants. “This reconstruction will help us reach new levels of success when we reopen in 2024 by creating an even better, more memorable, dining experience.”

1. Pretend everybody knows what you have to offer.

2. Assume everybody knows what you sell.

3. Forget that you have competition trying to attract your customers away from you.

4. Overlook the fact that advertising is an investment in selling — not an expense.

5. Forget that you have to keep reminding your established customers that you appreciate their business.

6. Tell yourself it’s too costly to advertise and that you get enough out of it.

7. Don’t advertise. Forget that there are new potential customers who would do business with you if they were urged to do so.

8. Convince yourself that you’ve been in business so long, customers will automatically come to you.

9. Tell yourself you just don’t have time to spend thinking about promoting your business.

10. Be sure not to provide an adequate advertising budget for business.

Our Project Management team has over 100 years of collective restaurant construction experience.

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Project history covers variety from quick serve to white table cloth.

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Virgin Hotels New York City has opened its doors to guests as of February 2023, with an official grand opening in spring 2023. Located at 1227 Broadway, and taking up the entire block between 29th Street and 30th Street, the newest addition to the Virgin Hotels collection sits at the heart of the booming NoMad neighborhood and delivers a vibrant yet sophisticated hospitality experience in one of the world’s most exciting cities. This is the sixth Virgin Hotels in the United States and the seventh in the brand portfolio.

“My best hostess tip is to have good food and really good music.” – Jennifer Aniston

Darling Ingredients Inc, the world’s leading company turning food waste into sustainable products and renewable energy, announced Panda Restaurant Group, Inc. has chosen Darling Ingredients to recycle its used cooking oil into sustainable products, such as cleaner burning renewable diesel. Darling Ingredients’ restaurant service brand, Dar Pro Solutions, will collect and recycle used cooking oil from nearly all of the almost 2,400 Panda Express restaurants in the United States.

– See the Darling Ingredients ad on page 30

Marriott International has been named one of Fortune Magazine’s World’s Most Admired Companies for the 23rd consecutive year. Each year, Fortune identifies companies with the strongest reputations across industries and recognizes companies for their commitment to social responsibility, financial performance, innovation, and ability to attract and retain top talent. Marriott is ranked 16th across all companies and 1st in the category of Hotels, Casinos and Resorts.

With many years of experience and multiple distribution facilities throughout the Midwest, MacCARB has developed a reputation as the most trusted beverage gas, and service fulfillment companies around. Whether you need beverage grade carbon dioxide, nitrogen, helium, blended gases or just plain service, MacCARB is your single one stop shop. For Personalized Service, Call us Today! Phone:

No need for an invite to this Fish Fry! Bonefish Grill’s Angler’s Catch is returning every Friday through April 14, plated with tempura-style, hand-battered crispy cod and panko battered jumbo shrimp, served on a bed of French fries with house-made coleslaw, cocktail and tartar sauce.

Restaurants Save Money

One of the world’s largest Brazilian steakhouse groups — Texas de Brazil Churrascaria, will continue expansion with a new restaurant in Ann Arbor, the cultural melting pot located in southeast Michigan’s Lower Peninsula. The restaurant, famous for its rodizio-style dining concept, will open later this year in Briarwood Mall, the go-to shopping and dining destination that houses over 100 restaurants, retail stores and entertainment options. The steakhouse brand currently has a location in Detroit, making this the second in the state of Michigan.

Blue is the newest natural, organic product innovation in the cold-pressed category since the company added Pink to the line-up in June 2019. Blue is filled with organic lemon and pineapple - excellent sources of Vitamin C and agave, a natural vegan sweetener phytonutrient. And the detoxifying powers of blue spirulina to energize and reduce blood pressure.

Growth Plans for Cheesecake Factory

Growth plans for The Cheesecake Factory in 2023 call for as many as 22 new restaurants, most of them under Fox Restaurant Concepts banners including Flower Child and North Italia. The company acquired Fox in 2019 to expand its portfolio of brands, and today Fox has about 12 restaurant concepts that also include Olive & Ivy, Zinburger and Doughbird.

– Restaurant Business

Acclaimed Chef Steven Chiappetti Appointed The Albert Chicago Executive Chef

The Albert Chicago located at 228 E. Ontario St. announces the appointment of Chicago native and acclaimed culinary veteran Steve Chiappetti as Executive Chef. The restaurant is on the first level of Hotel EMC2 and features a new, robust menu of Italian American cuisine largely influenced by Chiappetti’s Calabrian heritage.

With a remarkable career spanning decades, Chiappetti’s new role marks a special homecoming to downtown Chicago after being tapped to develop restaurant concepts for Caesar’s Entertainment for the past four years. Since his arrival, he has cultivated a culinary transformation at the Albert that celebrates the flavors, colors and kindheartedness of Southern Italy in a contemporary way. Remaining true to the approach that earned him accolades at the legacy-making Mango, Rhapsody, Café Le Coq, J Rocco’s Italian Table, Marion Street Market and other restaurants over the course of his storied career, he brings approachability, comfort and hospitality to the Albert’s kitchen and dining room.

Xperience Restaurant Group (“XRG”), one of the nation’s leading operators of casual, polished casual, and fine dining Mexican restaurants, announces its expansion into the Lone Star state with the acquisition of Texas-based Rio Mambo Tex Mex y Mas and THE RIM scratch craft eats from RM Restaurant Group. Known for concepts such as SOL Mexican Cocina, Solita Tacos & Margaritas, the iconic Las Brisas, and its longest running brand, El Torito, XRG is continuing to thoughtfully expand its national presence of best-in-class concepts following a successful 2022, during which it opened new locations in Long Beach, Irvine, Chicago, Anaheim, Las Vegas, and Orlando.

With VALERIE MILLER TRAVEL

Destination: Whistler British Columbia – Canada

Whistler is Canada's premier year-round leisure and meeting destination located in the Coast Mountains 75 miles north of Vancouver, British Columbia, Canada. Consistently rated the top ski resort in North America, Whistler was the Host Mountain Resort of the 2010 Olympic and Paralympic Winter Games. The resort offers an extensive range of accommodations totaling 10,000 bedrooms among 24 hotels as well as townhomes, condos, B&Bs and chalets. Whistler also boasts more than 100 restaurants and bars, 200 retail shops, 25 spas and countless activity options from world-renowned skiing and snowboarding, mountain biking and golf, to hiking, rock climbing, and watersports. The Resort Municipality of Whistler is home to a diverse community of more than 10,000 permanent residents.

Skiing and Snowboarding at Whistler Blackcomb

• Treat your legs to twice the terrain on Whistler and Blackcomb Mountains 8,171 acres including 16 alpine bowls, 3 glaciers, world-class terrain parks & 200+ marked trails

• Easy access to their snow globe-inspired Village with shops, restaurants and a celebratory après-ski vibe

• One of the longest and most reliable winter seasons on the planet – ski and ride until May 22

After a long winter, Whistler’s four championship golf courses are all set to swing back into action this May. Months of play on superb course conditions alongside stunning mountain views await golfers of every skill level. Big Sky Golf Club, an outstanding 18-hole golf course with stunning tri-valley mountain views, is located a short drive north of Whistler at the foot of the massive Mount Currie. Fairmont Chateau Whistler Golf Club noted golf course architect Robert Trent Jones Jr., rose to new challenges when he carved the Chateau Whistler course right into the flank of Blackcomb Mountain. Set beside a beautiful emeraldcoloured lake and just minutes from Whistler Village, the Nicklaus North Golf Course features five sets of tees to suit golfers of all abilities. For more info visit: whistler.com/activities/golf

Whistler World Ski & Snowboard Festival - April 10 – 16, 20

Known to locals as WSSF, the World Ski & Snowboard Festival combines spring energy with Whistler's unique mountain culture for a week of non-stop events and action on and off the slopes. This April event brings ski and snowboard competitions, music, art, photography, filmmaking and exciting nightlife, plus some of the best skiing and après sessions of the season.

Cloudraker Skybridge and Raven's Eye

Whistler Blackcomb's suspension bridge is the latest mountain innovation open during the summer months. It stretches 427 feet from the top of Whistler Peak to the West Ridge, crossing over Whistler Bowl at 7,160 feet above sea level. At the far end is Raven’s Eye, a 360-degree platform where you can enjoy an uninterrupted view of the surrounding mountains.

PEAK 2 PEAK Gondola

Whistler Blackcomb's world record-setting Peak-2Peak Gondola transforms the high alpine experience. Traveling a span of 2.73 miles, the Peak-2-Peak Gondola gives sightseers, skiers and snowboarders views of awe-inspiring vistas, mountain peaks, lakes, glaciers and forests as it crosses high above Fitzsimmons Creek between Whistler and Blackcomb mountains.

Winter made Whistler famous but its natural beauty, diverse residents and limitless year-round offerings make it an original and unforgettable place. The list of summer offerings continues: ziplining, treetop adventures, fly fishing, ATV and RZR tours, e-biking, rock climbing and white water rafting is just the beginning of what summer in Whistler looks like.

– For more information, visit: whistler.com

Tourism Whistler: Vince Emond

Tourism Whistler: Mirae Campbell

Tourism Whistler: Mike Crane

Tourism Whistler: Darryl Palmer