Food Industry News: December 2024

Business Is Boiling at Steingold’s Deli

Aaron Steingold has tapped into Chicago’s deep food nostalgia, offering a fresh yet classic take on the Jewish deli through Steingold’s Delicatessen. Growing up in Virginia and North Carolina, Aaron’s childhood trips to New York City’s Lower East Side ignited his love for traditional Jewish delis—a love that later led him to bring a taste of this tradition to Chicago.

“We’re incredibly proud—and certainly humbled—that Steingold’s has found a special place in Chicago life. Knowing our deli has become part of so many daily routines in the city we’re lucky to call home is beyond rewarding.”- Aaron Steingold Steingold’s Deli, founded in 2017, was initially inspired by classic delis but has grown to offer a modern twist on the old-school format. Bagels weren’t

originally part of Steingold’s vision, but Chicago’s demand pushed him to perfect the recipe, resulting in some of the city’s best-loved bagels. Made fresh daily, each bagel goes through a meticulous process of mixing, fermenting, cutting, shaping, boiling, and baking before customers top them however they please. Signature sandwiches, named after family members showcase the deli’s inventive and heartfelt approach to their menu. Best selling items on the menu include the bagels, Classic lox bagel, Pastrami Reuben and Matzo Ball Soup. Since opening its doors, Steingold’s has expanded beyond its original North Center location to Lakeview and Wrigleyville.

Vela Bar Y Cocina Announces Jorge Angulo as Executive Chef

Vela Bar y Cocina is pleased to announce Jorge Angulo is serving as the executive chef of the River North restaurant in Chicago. Angulo brings nearly 15 years of culinary excellence to the Mexico City-inspired restaurant. Since the age of 14 years old, Chef Jorge Angulo found himself working in kitchens throughout Chicagoland. What began as a needsbased path would soon blossom into a career of passion, exploration and culinary excellence.

“I won my first culinary competition during my junior year of high school with the Technology Center of DuPage’s Culinary Program” said Chef Angulo, “the competition unlocked a passion within me, and I knew I wanted my career to take place in the kitchen.”

Vela Bar y Cocina located at 352 W. Hubbard Street is one of Chicago’s newest and most lauded restaurants. The River North restaurant is an homage to Mexico City. From heirloom corn from Mexico nixtamalized in-house to make hand-pressed tortillas to their own mole madre program, Chef Angulo brings traditions, culinary practices and family recipes from Mexico to Vela.

Northern Illinois Food Bank’s Holiday Meal Box Program

Northern Illinois Food Bank is marking 25 years of its Holiday Meal Box program, ensuring all neighbors can enjoy a special holiday meal with their loved ones. This year, thanks to the generous support of sponsors and volunteers, the Food Bank will be providing 50,000 Holiday Meal Boxes to neighbors facing hunger across 13 counties in rural and suburban Northern Illinois. Food Bank volunteers will pack the boxes and food pantries will distribute the holiday meals in November and December. Neighbors can find distribution details by contacting their local food pantry.

Red Bull reveals the highly anticipated 2024 Red Bull Winter Edition

Iced Vanilla Berry, a new seasonal offering that delivers the wiiings of Red Bull Energy Drink with the taste of blueberry and vanilla. For the first time in the Red Bull Editions lineup, this Winter Edition will be available with and without sugar.

ANSUL SYSTEM SERVICE ANSUL SYSTEM

Grocery Chain Fresh Market to Join Yorktown Center

Yorktown located in the heart of Chicago’s western suburbs recently announced a major redevelopment of the property, which will soon feature luxury multifamily buildings, a 3+ acre park for communal outdoor activities, and additional retail offerings. As part of this transformation, Fresh Market, the beloved North Carolinabased grocery store, will open next year. Fresh Market brings an elevated & unique shopping experience to the suburbs, offering locally grown produce, freshly roasted coffee, artisanal cheeses, and much more.

This new grocery store will be in great company, joining an impressive lineup of new restaurants and entertainment venues, including Tapville Social, Empire Burgers + Brew (both opened this summer), Dave & Buster’s (opened October 7) and Ancho & Agave, scheduled to open this winter.

Chicken Big Mac Goes National

McDonald’s recently brought the Chicken Big Mac to restaurants nationwide for a limited time while supplies last . The offering features the same signature Big Mac toppings (minus the onions) – special sauce, lettuce, cheese, pickles, and a sesame seed bun – but includes two tempura-battered chicken patties in lieu of two all-beef patties. – Source: USA Today

Lifeway Foods, Inc. , a leading U.S. supplier of kefir and fermented probiotic products that support the microbiome, announced the release of 10 new innovative flavors to its on-the-go 8-ounce line of organic kefir. Lifeway is known for creating trends and recognizing consumers’ evolving tastes and needs, and these new flavor combinations represent a fresh offering in the dairy space, inspired by global flavor insights and market research. The entire line is lactose-free, as consumer demand for lactose-free dairy products is predicted to grow rapidly over the next five years.

Image: Yorktown Center

Our Beef Is Available in 3, 5, and 10-lb Buckets or 5-lb Wholesale Cryovac Packs Other Catering Items Available FRESH, Never Frozen Visit Serrelli’s Market: 6454 North Ave., Chicago, IL

December 2024

GARRETT POPCORN SHOPS

27 W. Jackson Blvd. CHICAGO, IL 888-476-7267. One of my friends came in from out of town and while we were hanging out downtown, we had to make a special stop at Garrett’s to pick up some or their world famous Chicagostyle popcorn. The popcorn is made daily in batches, so it’s always fresh. My favorite is the Garrett mix, which is the cheese and caramel corn mixed together. It’s so yummy! We also ordered a bag of cheese corn and a bag of the caramel corn as well. If you’re in the mood for some of their popcorn and can’t make it to one of their shops, you can order it online.

Gluten-Free Sriracha Hot Chili Sauce

Introducing Kikkoman® Gluten-Free Sriracha Hot Chili Sauce, a spicy condiment and cooking ingredient that adds the heat and sweetness your customers crave. The new and improved formula is made using Kikkoman Gluten-Free Tamari Soy Sauce and adds a dash of umami flavor! The product is now certified gluten-free! The sauce can add the distinct flavor of marinated chili peppers and Asian spices to a wide variety of meals.

Versatile for Multiple Applications

• Sandwiches, wraps, pasta, noodles, sushi and poke.

• Dipping sauce for finger foods or salad dressings.

• Base for sauce combo creations: (Sriracha Mayo, Sriracha Aioli and Sriracha Ketchup.)

• Marinades and stir-fries.

• Fiery mix in cocktails like Bloody Mary.

KWIK TRIP • 7850 S. 10th St. OAK CREEK, WI 414-762-0067. This is a gas station/convenience store, which is open 24 hours. We stopped to gas up and pick up a few items. They were very busy and had an unbelievable selection of stuff. It’s so convenient. They have a ton of bakery goods, a big selection of chips, candy and snacks, along with freshly made prepared foods and pizza. You will find a huge selection of beverages and coffee drinks, everyday grocery staples and more. They even had a case with packaged meats including hamburger, bacon and pork chops. They have numerous locations.

SMASHBURGER • 1721 E. Golf Rd. SCHAUMBURG, IL 847-380-5991. They are located on the lot behind Woodfield Mall. I stopped in for one of their smashburgers. I ordered the American Smashburger; it came with American cheese, ketchup, mustard, red onions and pickles served on a soft, butter toasted bun. It was very good. For my side, I had an order of their sweet potato waffle fries. The menu included chicken sandwiches and chicken tenders along with shakes too. Their staff were very friendly. They asked the guests in the dining room if they needed anything and if their meal was satisfactory. They had great customer service!

TRADER JOE’S • 1426 E. Golf Rd. SCHAUMBURG, IL 847-619-0095. Trader Joe’s offers unique items and you will notice that a lot of the products they sell have the Trader Joe’s label. When I walked in the store, they had buckets filled with bunches of fresh flowers and the prices were amazing. They had a good-sized produce department and plenty of grocery items. They had merchandise stacked on top of the frozen food cases in the aisles. I picked up some blueberry and vanilla goat cheese, rice crackers and a box of petite pumpkin cookies. They offer a nice shopping experience.

WALKER BROS. THE ORIGINAL PANCAKE HOUSE • 1615 Waukegan Rd. GLENVIEW, IL 847-724-0020. Great place for breakfast- they are open daily from 7:00 am until 2:30 pm. Don’t be surprised if there’s a line to get in. Be patient – it’s definitely worth the wait. The menu features a variety of options, including classic pancakes, specialty pancakes, oven-baked omelets, “eggcellent” eggs, plus crepes, French toast, and waffles. I tried the buttermilk pancakes, which came hot with melted whipped butter on top, paired with crispy bacon – absolutely perfect. Their coffee was excellent as well. They have several locations.

ZAD BY PITA INN • 3910 Dempster Skokie, Il 847-410-7999. If you love the Pita Inn Restaurants then you need to add this place to your dining list. Zad serves Middle Eastern Cuisine with a twist. The menu here was created by Chef Falah Tabahi, founder and owner of the Pita Inn Restaurants. I have discovered my new favorite dish here – the Chicken Tawook. I always order the entrée portion which is marinated grilled chicken cooked to perfection served with Zad rice, Fattoush salad, hummus and pita bread. It’s so good, I have recommended this to numerous friends and they all enjoyed it too!

Chipotle Uses AI to Assist in Hiring

Chipotle Mexican Grill has launched Ava Cado, a multilingual AI hiring platform developed by Paradox, to enhance the hiring process across its 3,500 restaurants and support the chain’s plans to grow to 7,000 units. The automated virtual assistant can collect candidate information, schedule interviews and send job offers, reducing hiring time by up to 75% and improving the candidate experience while reducing job advertising costs.

– Source: QSR

J&J Gaming: 95 Years of Route Operations, Service, Partnership, and Excellence

In 2024, J&J marks 95 years as a route operator. As the only operator with this level of experience, J&J leads nationally in providing expertise and revenue optimization for its partners. Since 1929, J&J has equipped partnered locations with tools designed to enhance their operations. The company focuses on supporting these businesses to increase their revenue.

J&J is the largest privately owned terminal operator and a top revenue producer in the industry, offering a modern gaming fleet and 24/7 service and support. Currently, J&J operates 28 regional offices across nine states, supports over 4,500 partnered locations, manages more than 36,000 machines, and employs nearly 1,300 people in the United States. J&J’s growth facilitates enhanced support for its partners, leading to increased customer traffic, gameplay, and revenue.

Improved Efficiency and Growth

for Shake Shack

Shake Shack has cut wait times to the lowest level since 2019 with a new workforce model focused on labor efficiency, the company reported. Improved kitchen food flow and new worker schedules are key to the model at the chain, which reported a 4.4% rise in third-quarter same-store sales.

Shake Shack currently has 552 restaurants and it plans to grow by 80 to 85 new units next year, including 45 companyowned locations.

Millennials, Gen Z Love Bold Flavors

Del Monte Foods is focusing on innovation to appeal to Gen Z and millennials, launching products like Mexican Style Street Corn and Southern Style Green Beans. Chief Communications and Technical Development Officer Bibie Wu says new products made up about 10% of annual sales, up from single digits a decade ago. “One of the things that is really important to keep the category vibrant is to really speak to the needs and the desires and the tastes of the younger generation,” said Bibie Wu, chief communications and technical development officer. – Source: Food Dive

DISH MACHINE WAREWASH

Chicagoland’s Real Estate Auction Experts

Redefining Restaurant Food Takeout, Delivery

FoodHaul, the innovative disruptor in the restaurant food delivery category, announces their Chicagoland launch . With a mission to transform how customers enjoy restaurant-quality meals at home, FoodHaul promises an unparalleled dining experience through their unique non-subscription, on-demand approach to meal preparation and delivery.

By partnering with top chefs and renowned restaurants and using its proprietary FreshChilled process, FoodHaul has curated an exclusive menu that is delivered with precision and care, ensuring that every meal is as fresh, flavorful, and satisfying as dining out. This innovative service elevates the standards of home dining while eliminating the compromises of takeout and delivered food, bringing the artistry and quality of gourmet cuisine directly to your doorstep.

Jay Farley, to feature their signature recipes. The FoodHaul meals are prepared to the chefs’ exacting specifications, ensuring every dish meets the highest standards of quality and flavor. Using FoodHaul’s proprietary packaging and FreshChilled process, customers will finish the meals at home in the oven or microwave in as little as three minutes, ensuring they are hot, fresh, and cooked to perfection.

“With nearly three decades in the restaurant industry, I’ve seen the evolution of delivery and carry-out firsthand. I knew it could be done better and it was our goal to offer customers the best restaurant takeout experience possible. Food Haul makes this vision a reality,” said Bill Stavrou, CEO.

FoodHaul has teamed up with some of America’s most renowned and exciting chefs, including Fabio Viviani, Rick Tramonto, Christopher Dodson, Jason Paskewitz, and

Your Welding Shop On Wheels

Customers can order ahead on the FoodHaul website and pick up the dishes at the Wilmette storefront, located at 1141 Central Avenue. A Lincoln Park storefront will open later in 2024, as will additional locations in the Chicagoland area. For more information about FoodHaul visit: foodhaul.com

IFBTA Chicago Chapter Hosts Quarterly Meeting at The Outpost Mexican Eatery

The Chicago chapter of the International Food and Beverage Technology Association (IFBTA) held its quarterly meeting at The Outpost Mexican Eatery, owned by restaurateur Anna Kamillis. The event brought together industry leaders and members to discuss the latest technology trends in the restaurant space. Co-chairs Doug Davis of Monical’s Pizza and Sam Stanovich of Big Chicken led a compelling conversation about IT challenges and the pressures facing the restaurant community. For more information and insights from this event, visit: ifbta.org.

Boba Direct Celebrates 21 Years of Innovation and Growth

This year, Boba Direct is proud to celebrate their 21st anniversary! Since their humble beginnings, they’ve come a long way. In the early days, they received orders through fax machines, relying on paper and manual processes to keep their business running smoothly. Fast forward two decades, and they have evolved to keep pace with the rapid changes in technology and the needs of their customers.

To better serve you and embrace the future, they are excited to announce the launch of their brand-new mobile app! Now, placing wholesale orders is more convenient than ever – right

at your fingertips. Their mobile app offers a userfriendly interface, real-time inventory updates, and a seamless ordering process, giving you more time to focus on your business while they handle the rest.

As they reflect on 21 incredible years of serving you, they want to thank their loyal customers for being with us every step of the way. Here’s to many more years of growth, innovation, and success – together! – Find the their ad on page 29

Caputo Cheese: A Legacy of Excellence and Innovation in the Heart of Chicago

Award-winning and family owned, Caputo Cheese has experienced exponential growth in 2024. The Chicago-based cheese manufacturer and industry leader was established in 1978 by Italian immigrants René and Pasquale Caputo and soon became known for its quality products and excellent service, providing value-added cheese to food distributors and manufacturers throughout the area. Caputo Cheese, now led by their son, Natale, alongside their talented and dedicated team, continues to shine in its craft. Each year, the brand produces 35 million pounds of cheese including Parmesan, Asiago, Romano, and their specialty, Fresh Mozzarella.

This year alone, amongst fellow industry greats, Caputo Cheese won 1st at the World Championships and swept the fresh mozzarella category at the American Cheese Society. These accolades demonstrate the brand’s ongoing commitment to providing great tasting, best quality Italian cheeses through their craftsmanship, modern technology and manufacturing.

Caputo Cheese’s acute taste for gourmet bites matches the ever-growing sophistication of the American palette and allows the brand to anticipate customer needs and challenges – making Caputo a leading cheese provider and partner for top companies. Building upon heritage and timeless classics, Caputo continues to grow the business from the core, focusing on its authentic Italian products and servicing the B2B and B2C markets using the finest familial flavors. As the brand moves forward, Caputo Cheese’s passion and excellence furthers their mission –producing the finest Italian cheeses in the ever-evolving and highly competitive cheese industry.

– You can find the Caputo Cheese ad on page 9.

New Glarus Brewing Co. Is Breaking Ground on New $55 Million Facility

The New Glarus Brewing Company is growing! The favored Wisconsin-made beer company announced that they will be adding a new hospitality addition to their campus. This expansion will house distilling, retail facilities and of course more brewing. It also comes at a hefty price, a whopping 55 million dollars. Back in 1993 husband and wife, now president and brewmaster, started their business in an abandoned warehouse, almost 25 years later they rank twelfth in total sales volume for craft breweries across the nation.

“When we recall Christmas past, we usually find that the simplest things – not the great occasions – give off the greatest glow of happiness.”

– Bob Hope

Natale Caputo: President, Caputo Cheese

BOOKSHELF

The Barefoot Contessa Cookbook

Author: Ina Garten

Publisher: Clarkson Potter

ISBN-13: 978-0609602195

Ina Garten celebrates the 25th anniversary of her first cookbook with a special anniversary edition. The Barefoot Contessa Cookbook is the book that kicked off America’s obsession and love for Ina Garten. When it was originally published, Ina was known for the delicious food she prepared at her gourmet shop in the Hamptons, called The Barefoot Contessa. After running it for more than twenty years, Ina sold her shop and decided to try her hand at writing a cookbook. The Barefoot Contessa Cookbook was born. Packed with fabulous, easy recipes that won her a loyal following, this instant classic includes time-honored favorites like Ina’s Perfect Roast Chicken, a creamy French Potato Salad, and irresistibly fluffy Coconut Cupcakes. Ina reveals her secrets for entertaining with ease and style, sharing plenty of make-ahead tips for to take the stress out of having people over. Crab Cakes with Rémoulade Sauce can be stored overnight in the refrigerator and sautéed just before the guests arrive. Cheddar Corn Chowder can be made days ahead, reheated, and served with a salad and bread for a delicious autumn lunch. The batter for the Raspberry Corn Muffins can be mixed a day before and popped into the oven just before breakfast. Featuring a new jacketed cover, a new foreword from Ina, and updated recipes, this twenty-fifth anniversary edition is a must-have cookbook for Ina fans, whether they’ve been collecting her cookbooks and watching her shows for decades or they’re discovering The Barefoot Contessa Cookbook for the first time.

Lisa Gilbert Joins Illinois Restaurant Association as Its Director of Membership

The Illinois Restaurant Association (IRA) is excited to announce that Lisa Gilbert has joined its team, bringing over 20 years of invaluable membership experience to the organization. Lisa most recently served as President of the Schaumburg Business Association, where she demonstrated exceptional leadership and community engagement.

A seasoned professional in the hospitality industry, Lisa and her husband owned and operated Tuscan Market and Wine Shop, a successful wine bar and gastropub in Arlington Heights for six years. Her extensive background also includes nine years in Membership at the University Club of Chicago, where she honed her skills in nonprofit management after earning her master’s degree from Columbia College.

Lisa’s passion for the restaurant industry and commitment to fostering community connections align perfectly with IRA’s mission to support and advocate for the vibrant dining scene in Illinois. Her unique blend of experience in both business and hospitality will be instrumental in advancing IRA’s goals.

“We are thrilled to welcome Lisa to our team,” said Sam Toia, President & CEO “Her expertise will undoubtedly strengthen our efforts to empower restaurant owners across the state.” For more information about joining the Illinois Restaurant Association, contact Lisa at lgilbert@illinoisrestaurants.org. You can find their ad on page 14.

MONDAY, DEC. 2

6727 N. Olmsted, Chicago 5 - 9 p.m. Moretti’s Chicago Free for Food Business Professionals, Chefs, Owners, and Buyers. Free to Attend, Learn and Network. Free Food Tastings and Raffle Prizes.

Joe Fontana is Owner of Fry The Coop Restaurants. As Joe opens his ninth restaurant location, join us for insights on his secrets of success , including: progress is success; never stop learning; set goals, and work to accomplish them; when you stop moving forward is when you fail; and better yourself every day in some small way. Discover Joe’s insights of starting with one location and making grand plans to scale his restaurant concept. Free for industry professionals.

Princess Cruises has unveiled exciting, new features for Star Princess, the second Sphere Class ship set to debut in Fall 2025. A stunning replica of the sensational Sun Princess now sailing in the Caribbean from Ft Lauderdale, Star Princess will offer several unique enhancements, including nonsmoking casino areas, as well as expanded dining venues, and leisure experiences, making her a standout addition to the fleet. The 4,300guest, 178,000-ton Star Princess is the second Sphere-Class ship in the Princess fleet.

Denny’s to Close

Underperforming Locations

Denny’s will close up to 150 restaurants by 2025 as part of a strategic plan to strengthen its overall system , the company reviewed during a recent investor day. These closures were determined after an extensive review of each domestic restaurant, Steve Dunn, executive vice president and chief global development officer, said during Denny’s investor day on Tuesday. Most of the restaurants performed well following the disruption of the pandemic, but its bottom quintile never fully recovered. Several other casual chains have been closing underperforming stores this year because of lackluster sales and traffic, including Shari’s, Hooters, TGI Fridays and Bloomin’ Brands. – Restaurant Dive

Baking an Impact: Small Changes for More Sustainable Baking, written by Culinary Institute of America Chef Genevieve Meli has hit the shelves . It showcases an incredible array of mouthwatering desserts, savory baked goods, and more, with an eye toward reducing food waste; utilizing alternative ingredients, grains, and pantry staples; and seasonality in the baking and pastry realm. It’s an ideal gift for the sustainably minded baker on your list.

Terrabis Dispensary Opens in Plainfield

Terrabis, a leading cannabis multi-state operator, is excited to announce its new dispensary in Plainfield is now open, marking the company’s continued expansion in Illinois. This location will be the second Terrabis dispensary in the state, with additional locations in Dixon and Woodstock set to open soon. The Dixon dispensary is scheduled to open by the end of 2024, followed by Woodstock in the first quarter of 2025.

• Offering Beautiful and Delicious Desserts for Every Menu.

• On-Trend Innovative Desserts.

• Delivered Fresh, Directly to Your Kitchen!

• Cakes, Pastries, Grab-and-Go, and Savory Items.

• Direct-to-Store Delivery in the following States and Areas: Illinois, Wisconsin, Michigan, Indiana, Iowa, Missouri, Kansas City, Cleveland, Ohio, Kentucky

• Mile-High Family-Style Restaurant Cakes and over 300 other items available, many pre-sliced.

Top Holiday Ice Cream Flavors

Far almost 90 years, Homer's has been producing Chicagolands most delicious, super-premium ice cream, including holiday favorites perfect for every menu.

Far almost 90 years, Homer's has been producing Chicagolands most delicious, super-premium ice cream, including holiday favorites perfect for every menu.

• Peppermint Stick

• Rum Raisin

• Egg Nog

Global Flavors, Crunchy and Savory are Trending

Snacks featuring global flavors, savory dumplings, crunchy foods like dehydrated fruits and candy and beverages with electrolytes are food trends that will drive the market in the coming year, according to Whole Foods Market’s Trends Council. Other influential trends will include teas, compostable packaging, sourdough flavors, sea and freshwater greens and increased protein consumption.

– Source: The Shelby Report

Introducing the Wagyu Guinness Burger: A Gourmet Addition to Your Menu

2 Pint Provisions has unveiled its latest culinary creation: the Wagyu Guinness Burger, a product set to elevate the burger experience for wholesale food buyers and their customers. This innovative burger combines the rich, buttery flavor of premium Wagyu beef with the deep, roasted notes of Guinness stout, resulting in a unique flavor profile that promises to delight.

Crafted with careful attention to quality, each burger patty is made from 100% Wagyu beef, known for its marbling and tenderness. The incorporation of Guinness not only enhances the flavor but also adds a touch of sophistication, making it an ideal offering for restaurants and pubs.

As consumer demand for gourmet and premium food options continues to rise, this burger provides an opportunity for establishments to stand out in a competitive market. With its striking flavor combination and high-quality ingredients, the Wagyu Guinness Burger is poised to become a signature item that attracts discerning diners.

For wholesale food buyers looking to enhance their product lineup, the Wagyu Guinness Burger is a timely addition that aligns with current culinary trends, providing both quality and appeal to enhance menu offerings.

Lunch and Learn at the Ballpark

For the second season Fox Valley Fire & Safety has partnered with Notifer by Honeywell and the Schaumburg Boomers baseball club at Wintrust Field to provide industry education for Chicagoland Fire Marshals and Inspectors. Their Lunch-andLearn event is a highly popular opportunity to learn and share the latest technologies and NFPA codes in fire protection. Their past guests have earned continuing education credits while learning about new alarm transmission requirements, issues with legacy technologies, emergency radio coverage enhancement systems for first responders, data center and battery storage thermal runaway fire detection. Also, a hands on equipment demonstration with the new Notifier Digital Inspire Fire Alarm Panel and ample time to talk to the experts. Their event is held in the private Schaumburg Room Skybox with presentations taking place in the morning followed by a catered lunch and the opportunity to mingle with fellow fire colleagues and stay for the afternoon baseball game. Their event it invitation only, the next event is June 5, 2025, open to all Chicagoland Fire officials.

L to R: Richard Roberts, Notifier; Scott Volkening: Fox Valley Fire & Safety; Alex Schick, Notifier

TUCKEY’S TIPS

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

Smart Exit Strategies: Best Practices to Prepare Your Business for Sale

The hospitality industry is extremely active in creating, developing and selling restaurants. Many owners wish to sell their concept or restaurant, or product. However, are you, and is your business ready for market? Our firm has seen an uptick in restaurant owner exits and successful sales. Now is the time for a financial and operational check-up to see if your business is ready for sale.

TIPS FOR PLANNING

• Your “Why.” What are your time and financial goals? Why do you want to start preparing for your exit? Do you want additional free time for yourself and your family? Do you want to continue to have a role in the company after sale? If the buyer reconfigures the business, how will you feel? What are you going to do with the sale proceeds: invest in other business operations, or live on the proceeds?

• When is the right time to exit? There is no best time to sell but there are three periods to avoid. 1: Stressful family circumstances like divorce, illness, significant moves, major life changes. External stressors may emotionally complicate the transaction. 2: Business decline. During periods with thin margins, products are nearing the end of their life. There may be a lot of employee turnover. These factors indicate the quickest way to lose value. 3: Poor economic conditions. The business will ultimately sell at a much lower price given recession periods.

TIPS FOR LOGISTICS PREPARATION

• Is your business sufficiently profitable? Buyers are typically interested in businesses with at least $500,000 in annual earnings and over $1,000,000 in annual revenue. They also want to see consistent growth of at least 15% year over year.

– Documents. You need to ensure that you have accurate sales records and projections for your business, so that buyers can understand the revenue breakdown and assess the risk. Make sure you have at least the last five years of financial statements, and the last three years of tax returns.

• Are you an obstacle to the sale? If you are the only one who can make decisions and are acting in multiple roles (i.e., COO, CFO, CEO), you are likely to be a liability to the company because the actual profitability is embedded in you. The replacement cost of all your roles would be over $500,000. Ensure that your personal expenses are clearly separated from business expenses, including health care, car allowance, professional membership fees. Keep personal expenses to a minimum, and pay yourself a salary close to fair market value, so buyers can adequately assess the costs of the sale.

• Do you have adequate managers, systems, processes and procedures in place to replicate your products or services? Think of the franchise structure where anyone can still run the core functions at any level. This is because there are simple steps supporting the operating systems, processes and procedures that ensure the product or service can be delivered. Ensure your managers are prepared to run the business, and you have properly-trained senior leadership to handle their primary responsibilities, and can cover other functions if needed.

TIPS FOR STARTING THE SALE PROCESS

• How do you accurately value your company? Typically there are two approaches to valuation: 1. Private/Public comparison companies to develop a realistic range of value for the company. 2. Income Approach, which takes a company’s earnings and multiplies it by a standard multiplier within a particular industry. The earnings must be critically analyzed to determine if they are accurate. You should have a corporate accountant review and normalize your company’s financial statements.

• How do you develop an ideal buyer profile? There are three things to look for. 1: If they will add value to your company. 2: If they are a good fit with the company, and integrate with the company without significant disruption. 3: Their ability to close the deal.

• How do you find a buyer? Typically, you will find a buyer three ways: organically; through an intermediary; or through a trusted source. Many use an intermediary, who is a business broker, investment banker and/or merger and acquisition advisor. When working with a business broker, make sure to get a list of parties and their contact sheets, and work with them to conduct robust due diligence. Finally, when fielding offers, there are likely to be indications of interest or letters of intent,with parts that are binding and non-binding. Negotiate the most imporant terms and conditions, and be prepared to tell the buyer why a particular term is important to you and the company.

Final Tips

Run your business like a publicly-traded company: with as much transparency as possible. Buyers want to know the details of your operations, your role, profit, revenue, and cash flow. Make sure this information is documented, organized, and easy to follow. Keep up-to-date records making sure they are available upon request. Prepare early and often so your company can adapt to the ever-changing business environment. You want to be prepared to have a smooth, successful sale that meets your goals – if and when you want.

– Find the Tuckey Law ad on page 22.

Tuckey Law, LLC covers all of your legal needs for opening and operating your food, beverage and hospitality business. This column is not legal advice. Consult with an attorney to decide on the right course of action for your business.

Lauren N. Tuckey

The ‘Swicy’ Flavors Trend

The swicy trend – a blend of sweet and spicy flavors – is gaining traction in the food and beverage induststry, with nearly 10% of restaurant menus featuring such items, according to Datassential. Popular among Gen Z, this trend is being embraced by chains like Shake Shack, Burger King and Starbucks. Experts note that while the flavor combination has been around for decades, its current resurgence is driven by a desire for novelty post-pandemic and the influence of global cuisines like Korean and Mexican. – Source: CNBC

“The most treasured things passed down from generation to generation are the family recipes.”

– Robert St. John

Skogen’s Festival Foods’ Opens Newest Store in Hudson

Skogen’s Festival Foods’ newest location recently opened at 1616 Crest View Drive in Hudson, Wisconsin. This will be Festival’s 42nd location in Wisconsin and the store will be open daily from 6 a.m. to 11 p.m.

“The Hudson community has been very welcoming,” said Mark Skogen, President and CEO of Skogen’s Festival Foods. “We’re looking forward to meeting more of our guests and providing them with an enjoyable shopping experience, excellent product quality and exceptional value.”

The Hudson store will offer a made-from-scratch bakery; an extensive meat selection and the largest selection of seafood in Wisconsin; an award-winning deli with a Picadeli salad bar; a hot food bar; beer, wine & spirits; and natural and organic products. With an estimated 200 associates, the store also will offer catering services, Click N Go online shopping and convenient store pick-up.

Conagra Awards Community Grants

The Conagra Brands Foundation has awarded $350,000 in grants through its “Nourish Our Community” program to 20 nonprofits across 10 states. The grants aim to tackle food insecurity and promote nutrition education, healthy lifestyles and urban agriculture. Conagra employees play a crucial role in the grant-making process by nominating organizations and reviewing applications, to ensure local impact. – Candy & Snack Today

The Ritz-Carlton, Cleveland Welcomes New Culinary Leaders

The Ritz-Carlton, Cleveland is thrilled to announce the appointment of Executive Chef Manikandan Ramalingam and Executive Sous Chef Jesus Caperon to its culinary team. Chef Ramalingam will oversee all aspects of the hotel’s food and beverage program, including Turn Bar + Kitchen, Cleveland’s vibrant dining destination. Chef Caperon will manage banquet food and beverage operations, bringing his expertise to the hotel’s extensive event offerings.

Chef Ramalingam, with nearly two decades of global culinary experience, joins The Ritz-Carlton, Cleveland from prestigious RitzCarlton properties, including The Ritz-Carlton Granwd Cayman, St. Thomas, and Doha. Known for his mastery of blending spices and global flavors, Chef Ramalingam’s distinguished career includes highprofile events such as the FIFA Congress and World Cup 2022 Stadium VVIP Lounges.

Chef Caperon , a native of Mexico, brings his vibrant culinary flair to the hotel, having previously worked at luxury resorts like The Ritz-Carlton, Laguna Niguel, and JW Marriott Star Pass. His culinary journey began in his family’s kitchen in Mexico, where he developed his exceptional skills and artistic approach to cooking.

“Food has always been a passion of mine,” says Chef Ramalingam. “Joining The Ritz-Carlton, Cleveland is an exciting opportunity to elevate our culinary offerings, especially with the upcoming launch of our new menu at Turn Bar + Kitchen. I’m thrilled to contribute to the vibrant dining scene here and look forward to delivering an exceptional experience that highlights the best of Cleveland’s local ingredients and our innovative culinary concept.”

Turn Bar + Kitchen showcases the vibrant culinary landscape of Cleveland, celebrating the city’s diverse neighborhoods and local ingredients. The restaurant’s concept remains rooted in this rich tapestry, while the influence of Executive Chef Ramalingam and Chef Caperon brings an exciting new dimension to the menu. The new menu celebrates their Indian and Mexican heritages through innovative dishes that include Avocado Cones with Preserved Lemon Cream, Roasted Atlantic Salmon with Bourbon Barbecue Sauce, Tuna Crudo with Salsa Matcha, and Chicken Tikka Masala with Basmati Rice and Naan. These new offerings, crafted from the freshest local produce and artisanal products, elevate the restaurant’s vibrant menu and complement the hotel’s beverage selections.

To learn more about The Ritz-Carlton, Cleveland, visit ritzcarlton.com/cleveland or follow us on Instagram: @ritzcarltoncleveland. Turn Bar + Kitchen is open daily and reservations can be made via OpenTable.

Cannoli, Cannoli Kits, Shells, Dip Trays,

What’s Coming in 2025 that Employers Need to Be Aware Of HR MATTERS

As 2025 approaches, employers in the food industry are likely to face new HR hurdles. Staying prepared is key to maintaining a productive, compliant workplace, especially with challenges like evolving labor laws and high turnover continuing to shape the landscape. These are two pressing areas to keep on your radar – and strategies to navigate them smoothly.

1. Adapting to New Compliance Standards

“Christmas is a necessity. There has to be at least one day of the year to remind us that we’re here for something else besides ourselves.”

– Eric Sevareid

Labor regulations and safety requirements are going to shift in 2025, with changes to wage transparency, overtime rules, and workplace safety standards. Keeping your business compliant means more than just awareness –it requires proactive steps. Routine training, safety audits, and clear record-keeping can ensure that compliance becomes part of the culture, not just a task. Creating an environment where employees understand safety protocols and labor rights reduces risk, builds trust, and makes inspections easier to manage. Investing in compliance tools or HR support is a smart move that can help you focus on running your business while staying ahead of these updates.

2. Reducing Turnover and Retaining Skilled Staff

Turnover continues to be a challenge in food service, where roles are often seen as temporary. Retaining staff is not only key to consistent service but also reduces hiring and training costs. Flexibility in scheduling, regular recognition, and career growth options all help employees feel valued and commited. HR support can streamline these efforts by settng up structured retention programs and providing resources like career development and benefits options. Partnering with HR professionals to offer cross-training, career advancement, and employee engagement strategies creates a more supportive environment that employees are likely to stay with for the long term. By anticipating these changes and leveraging HR support, food industry employers can build a compliant, resilient team ready to meet 2025’s demands, setting themselves up for sustainable growth in an evolving industry.

– You can find Employco’s ad on page 27.

Experience The Magic: Bonefish Grill Introduce Wicked-Inspired Cocktail in Partnersthip with Absolut Vodka and Universal Pictures’ New Cinematic Event. Limited-edition Absolut Martinis now available at all Bonefish locations through December 31, 2024.

Griffen Wilson, VP Employco, USA

Fredricksen Fire Celebrates 77 Years

For decades, Fredriksen Fire has been Chicago’s trusted partner for food business fire protection. The family-owned and operated company specializes in servicing restaurants, food processing plants, and food distributors. Fredriksen provides mandatory testing, certification, and repairs of fire-suppression (Ansul) systems.

Fredriksen Fire’s expertise extends to servicing fire extinguishers, fire alarms, and fire sprinkler systems making annual compliance for fire protection a straightforward and painless process.

Located conveniently in Wood Dale, Fredriksen Fire’s will-call service makes it easy for businesses to bring in fire extinguishers for their annual certification. They will even service and provide updated annual inspection tags while you wait.

Fredriksen’s focus is to provide personal and efficient service so expect quick responses to quote inquiries and appointment scheduling.

For a free quote on certification, testing, maintenance, or repairs of fire protection equipment, contact Fredrickson Fire Equipment Co.

– See their ad on page 3 for more details.

AROUND CHICAGO With VALERIE MILLER

Il Girasole Trattoria: Avondale’s Newest Culinary Gem Offers Classic Italian Fare with a Modern Twist

Nestled between the lively neighborhoods of Avondale and Logan Square, Il Girasole Trattoria, located at 2700 N. Western Avenue in Chicago, is quickly becoming a go-to dining destination for Italian food lovers. Since its opening in late summer, this classic northern Italian restaurant has been making waves with its masterful combination of rich flavors, warm hospitality, and an ambiance that strikes the perfect balance between upscale and homespun. In addition to the many locals who have welcomed this neighborhood spot, moviegoers from the Regal City North cinema across the street are flocking to Il Girasole to enjoy a culinary journey of Italy before or after the show.

Owned and operated by seasoned restaurwateurs Christian Hernandez, who manages the front of house, and Chef Rodolfo Hernandez, who leads the kitchen, Il Girasole Trattoria is a true labor of love. Even the name of the restaurant (Girasole means sunflower in Italian) exudes warmth and happiness, and the décor features various renditions of this colorful flower. Christian’s father, who worked in Italian restaurants for 26 years, introduced Christian to the restaurant business at a very early age. The co-owners, who are not related, met while working at the acclaimed Riccardo in Lincoln Park, where they became fast friends. With impressive resumés that include stints at Chicago’s Italian hotspots like Coco Pazzo, Bice, Piccolo Sogno, Riccardo Trattoria, and Il Milanese, the two restaurateurs bring their passion for authentic Italian cuisine to every plate. “Italian food has always been close to my heart,” said Christian. “After years of working in some of the best Italian restaurants, Rodolfo and I knew we wanted to open a place of our own—a place where classic Italian comfort food meets fresh, high-quality ingredients in a welcoming atmosphere. We are like family here. That’s what Il Girasole Trattoria is all about.”

Chef Rodolfo is equally excited about the new restaurant. “After many years honing my skills at some wonderful restaurants, I fully understand what it takes to achieve excellence. Now, I am just so happy to express my Italian culinary vision in my own establishment,” said Rodolfo. “Working with Christian is inspiring and fulfilling, and launching our own business has been exciting.”

“Many years ago I resolved never to bother with New Year’s resolutions, and I’ve stuck with it ever since.”

– Dave Beard

Stepping into Il Girasole Trattoria feels like being transported to a stylish yet homespun Italian gathering place. The restaurant’s spacious, inviting interior marries traditional Italian design with contemporarytouches—think rich wood accents, glowing warm lighting, and an inviting layout that beckons diners to relax and savor every moment. The first floor features a lively bar and an expansive dining room, while the second floor offers additional seating for larger groups or private events, and has its own bar, making it the ideal venue for celebrations of all kinds and for a casual dinner before or after movies.

For diners seeking variety, Il Girasole offers several menus to suit any occasion. The extensive dinner menu showcases classic northern Italian dishes with bold, fresh flavors. An early bird prix fixe menu - from (4-6 PM) is available for those looking for an affordable yet indulgent threecourse meal, while the happy hour crowd can enjoy small bites, Italian wines, and handcrafted cocktails at the bar, between 4 and 6:30 PM. Hernandez is also putting the finishing touches on a late-night menu, perfect for post-movie dining or those seeking a late-evening culinary adventure. Il Girasole Trattoria is open for dinner throughout the week, with weekend brunch hours available on Saturdays and Sundays. Hours of Operation: Monday – Thursday: 4 to 10 p.m. Friday: 4 to 11 p.m.

Chef Rodolfo Hernandez with his proud father, Miguel

Christian and Rodfolfo Hernandez

Photos by Cindy Kurman

Chicago’s

First Australian-Style Cafe to Debut in Magnificent Mile Neighborhood

Chicagoans can get ready to have a taste of their first real flat white coffee this year. Australian hospitality veteran and investor Shawn Uldridge, one of the creative minds behind the Publishing House Bed & Breakfast, has taken over a restaurant space at the Hilton Magnificent Mile, 198 E. Delaware Place, with plans to convert it into Chicago’s first-ever Australian-style cafe and restaurant. The forthcoming concept, Chapel Street Cafe, will serve breakfast, lunch, and dinner, offering a new twist in the Magnificent Mile neighborhood’s redevelopment. The cafe and restaurant is slated to open in January of 2025.

“I am delighted to bring the concept of an Australian cafe to Chicago”, says Uldridge, “from the recipes to the design, this project is very close to my heart.”

Loop neighborhood. The Press Room is now owned and operated by the team behind West Town’s new Asian street food concept, Jook Sing.

Australia’s culinary traditions have begun to take off in major U.S.cities across the country, however this trend is yet to emerge on Chicago’s culinary scene. Classic Australian dishes include avocado toast, flat white coffee, meat pies, and Vegemite sandwiches. Within the offerings at Chapel Street, Uldridge plans to serve elevated takes on classic Aussie dishes by way of Chicago, with the majority of items baked, smoked and prepared in-house, as well as roasting gourmet coffee beans right on-site behind the espresso machine.

Originally from Melbourne, Australia, Uldridge moved to Chicago in 2014 to open the highly-regarded boutique bed and breakfast, The Publishing House, and the modern American wine bar, The Press Room, in Chicago’s West

Uldridge has been envisioning this concept since his arrival in Chicago ten years ago. “We are completely transforming the space, which used to be Southern Cut BBQ, to include a market, bar, dining room, and summer patio. If you’ve ever been to Australia, Chapel Street will be a very familiar experience.”

7-Eleven, Inc., the world’s largest convenience retailer, is spicing things up with bold new items featuring the unmistakable drizzle of Mike’s Hot Honey, America’s original and leading brand of hot honey. For a limited time only, fans of the sweet and spicy trend can satisfy their cravings at 7-Eleven, Inc.’s Raise the Roost and Speedy Café locations.

Kimpton Journeyman Hotel Appoints Paul Funk

The Kimpton Journeyman Hotel in Milwaukee announces the appointment of Paul Funk to Executive Chef, where he will oversee all culinary operations for the property including Tre Rivali and The Outsider rooftop bar. A Wisconsin native with over two decades of culinary experience, Chef Funk brings a rich background and a passion for bold, Mediterranean-inspired flavors to his new role. Tre Rivali, the hotel’s signature restaurant, will see exciting menu updates under Chef Funk’s leadership. Chef Funk plans to expand the menu to embrace the entire Mediterranean region - incorporating dishes from Turkey, Syria, and Morocco while still staying true to the concept’s Italian roots.

Shawn Ulridge

Local News

Cafe Yaya, the next concept from James Beard Foundation awardwinning Chef Zach Engel and Partner Andrés Clavero, is set to open this winter in the heart of Lincoln Park at 2431 N Lincoln Ave. Located right next to sister restaurant Galit, Cafe Yaya will be an all-day dining and event destination for the neighborhood. Fashion Outlets of Chicago welcomes premium Swiss Chocolatier Läderach which opened its 50th North American location at Fashion Outlets of Chicago, the only two-level indoor outlet shopping center in the Midwest, located at 5220 Fashion Outlets Way in Rosemont, Illinois. Ferrero North America, part of the global sweet-packaged food company the Ferrero Group, opened its new Kinder Bueno production facility in Bloomington, Illinois. The $214 million dollar investment creates approximately 200 new jobs and will help drive Ferrero’s continued market expansion. Four Seasons Hotel Chicago presents the 2024 MileHigh Cocktail Club: A Limited-Time Experience in Collaboration with #1 World’s 50 Best Bar, Handshake Speakeasy. Hailing from Mexico City, Handshake Speakeasy, is kicking off a four-month speakeasy experience at Chicago’s Four Seasons Hotel now - March 1, 2025. Historic downtown Long Grove invites holiday shoppers to rediscover the magic of the holiday season at the annual Vintage Holidays event, now through December 24. This tribute to the classic holiday market has it all – quaint shops, old-world charms, and family experiences in the village 145 Old McHenry Rd, Long Grove, IL (and surrounding area). Irving Berlin’s White Christmas – one of America’s most cherished silver screen classics comes to the stage in this holiday favorite at the Marriott Theater in Lincolnshire, Illinois through Dec. 29, 2024. Packed

with dazzling hits like “Blue Skies,” “Count Your Blessings,” “I Love a Piano” and the title song “White Christmas.” Rosemont’s Parkway Bank Park entertainment district (5501 Park Place, Rosemont) will expand its dining offerings with the newly opening of Mas Mex Restaurant Group’s Fat Rosie’s Taco & Tequila Bar. Located at 5433 Park Place, the new restaurant will bring the authentic flavors of Mexico to Rosemont with a delectable selection of tacos, tequila and more. Sonny Acres Farm located at 29W310 North Ave, launches “Big & Bright Trail of Lights” Festival open now through December 30, 2024. Chicagoland’s favorite Amusement Farm will transform into a Winter Wonderland for the holiday season featuring walking lights trail, Santa visits, farm fresh trees and more. Tastes of Chicago & Lou Malnati’s Pizzeria is the perfect gift for the foodie or client on your list. Send a gift featuring Chicago’s most iconic eats, like Lou Malnati’s pizza, Vienna Beef, Portillo’s Italian beef, Garrett Popcorn, and Eli’s Cheesecake and many more. For more info visit- tastesofchicago.com. The 2025 Discover Boating Chicago Boat Show is cruising into its new home at the Donald E. Stephens Convention Center Rosemont, Illinois - Jan. 8-12, 2025. The Chicago Boat Show showcases hundreds of new boats for sale from the area’s leading dealers, from entry level personal watercraft and pontoons, to wake sport boats and luxury cruisers. Thorntons opened its newest store at 3148 West 159th St. in Markham, Illinois. The company now operates a total of 74 stores in the Chicagoland area and the 94th location in the state of Illinois. This new 5,500 square foot facility is set on 3.17 acres and features a number of amenities to serve on-the-go.

Commercial Baking Society Names Baking Legends to HOF

The American Society of Baking (ASB) announced the 2025 inductees into the Baking Hall of Fame at its recent regional meetup at the Bundy Baking Museum in Urbana, Ohio, which is home to the Baking Hall of Fame. Started in 2006 from the inspiration of Gary Brodsky, a former ASB chairman and a Hall of Famer himself, today’s Hall of Fame welcomes six new members. They include Nick, Sonny and John Orlando of Cleveland, Ohiobased Orlando Baking Co.; Ramon Rivera of Mexico City-based Grupo Bimbo; Ron Zelch, retired instructor from AIB International; and Henry Zobel, retired.

Sustainability Focus for Refrigeration Transportation

With the growing focus on reducing carbon footprints in delivery fleets, refrigeration in trucks and trailers is a significant area of innovation. Isuzu Commercial Truck of America and Thermo King have developed an all-electric refrigerated truck, the NRR EV, featuring a seamless powertrain and low GWP refrigerant, reducing carbon emissions by 45%. Great Dane has enhanced its Everest trailer line with sustainable features like ClimaCore insulation and antimicrobial PunctureGuard lining to extend lifespan and efficiency. Wabash offers the Acutherm suite, incorporating EcoNex technology for improved thermal performance and reduced greenhouse gas emissions.

– Source: Beverage Industry

Rosebud Steakhouse opens its newest location in Wheeling, Illinois. “We are thrilled to bring Rosebud Steakhouse to Wheeling and to be part of such a welcoming and vibrant community,” said Angelo Eliades, Owner/Partner at Rosebud Steakhouse. “Our team is excited to offer the same timeless quality and exceptional service that Rosebud Steakhouse is known for, right here in this beautiful new location.”

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.

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Partnership Agreements

Lease Negotiations

Union Negotiations

Vendor Agreement Reviews

Buy/Sell Agreements

Wage & Hour Issues

Consumers Want Transparency

Nearly 90% of consumers’ main definition of transparency is “a complete list of ingredients,” followed by “a plain English description of ingredients” (86%) and “in-depth nutritional information” (85%), shared FMI’s Steve Markenson at the Transparency Summit in Chicago last week. Nearly 80% of consumers will scan a QR code for more details won a product and 54% would like more data than can be found on a product label, FMI found. “We asked some specific questions about loyalty to brands, and 80% said that they are more loyal to a brand that does provide that in-depth product information to them and 73% said that they’re willing to switch to that,” Markenson said.

– Source: Progressive Grocer

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

Batching Cocktails with Sous Vide Infusion

By David Pietranczyk, Breville Commercial

Batching cocktails and using sous vide infusion techniques can significantly enhance the efficiency and quality of drinks in bars and restaurants. By preparing cocktails in larger quantities, establishments can streamline service, especially during peak hours. This allows bartenders to focus on crafting drinks with speed rather than painstakingly mixing each cocktail individually, resulting in faster service and improved customer satisfaction.

Sous vide infusion elevates this process further. By using precise temperature control, flavors can be extracted more effectively and consistently than traditional methods, reducing the risk of over-extraction. This technique allows for the infusion of herbs, fruits, and spices into spirits, creating unique flavor profiles that might take days to achieve otherwise. These unique flavors are opportunities for operators to set themselves apart from the competition.

Additionally, batching cocktails reduces waste and optimizes inventory management. By predicting demand and preparing in advance, bars can minimize the chances of spoilage and enhance cost-effectiveness. This approach not only elevates the overall drink quality but also creates a more cohesive and efficient bar operation, allowing establishments to focus on creativity and customer experience while maintaining consistency in their offerings. Overall, batching and sous vide infusion are transformative practices that help modernize beverage service. Below is a cocktail recipe using sous vide infusion.

• 25 oz: Bulleit rye, very cold

• 5 oz: Filtered water, very cold

• 4 oz: Grade-B maple syrup, very cold

• 12.4 g: Angostura bitters

Method:

1. Peel the bananas.

2. Combine the bananas with the remaining ingredients and cook en sous vide a 73ºC for 2 hours.

3. Cool completely in an ice bath and refrigerate for 8 hours. Take care to handle the bags gently as to not break up the bananas.

4. Carefully strain the cocktail base through a fine mesh sieve and then again through a nut milk bag if desired for higher clarity. Reserve in the freezer.

• (4) Bananas, very overripe (black)

• (1) Cinnamon stick

• (10) Black peppercorns

The Cocktail

3.5 fl oz Cocktail base

1 Slow-frozen ice cube, 2 in3

1 Dehydrated banana chip

Method:

1. Add an ice cube to a rocks glass.

2. Shake the cocktail base in its container to thoroughly mix it.

3. Pour the cocktail over the ice and garnish with a banana chip.

4. Serve.

Banana Maple Old-Fashioned – Cocktail Base: 73ºC / 2 hr

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Culinary Agents launches HospitalityCareerPaths.com, a new platform with career insights as well as exclusive pay, benefits and skills data. The site also features career paths and advice from over 500 industry leaders in diverse roles to help aspiring, new, and seasoned workers navigate career growth. Food solutions company SpartanNash announced its acquisition of Fresh Encounter Inc., a 49-store supermarket chain serving Ohio, Indiana and Kentucky. Owned by third-generation grocers Michael Needler Jr. and Julie Anderson, FEI has been a food distribution customer of SpartanNash for 58 years. SpartanNash will continue employment for FEI’s 2,500 team members. Grupo Bimbo, the world’s leading bakery company, has been recognized for the first time as one of the “World’s Best Employers 2024”. The global edition of Forbes magazine and the research company Statista compiled the list. Grupo Bimbo ranked 744 among the 850 organizations that make up this year’s list. Hard Kombucha Market to generate $1.7 billion by 2031, registering with a CAGR of 41.9%. Hard kombucha is a fermented beverage made from brewed tea, sugar, and, most importantly, a SCOBY (symbiotic colony of bacteria and yeast), the hard kombucha’s fermenting agent, which is high in probiotics, vitamins, and healthy enzymes. Hilton has ranked No. 1 on the list of Best Workplaces for Women U.S. by Fortune and Great Place to Work, marking Hilton’s sixth year in the top spot and its eighth consecutive appearance on the list. Love’s is celebrating more strategic growth of its network in the Great Plains and Southeast with the opening of new travel stops in Wichita, Kansas, and Hattiesburg, Mississippi. With the

addition of these locations, Love’s surpasses the milestone of 650 stores during its 60th anniversary year. Mohegan Sun’s largest annual festival, Sun Wine & Food Fest, runs from Jan. 23,-26, 2025, returns with stars, sips and savory eats. Guests will be able to enjoy and experience award-winning wine and spirits, top chefs, and other food enthusiasts. The festival features renowned chefs Geoffrey Zacharian, Antonia Lofaso, Maneet Chauhan, Marc Murphy and more. Stoner’s Pizza Joint, a fast-growing, quick-service pizza franchise, has announced it has opened its 50th location in San Marcos, Texas. Stoners has opened 16 new locations since January and is on track to do over $50 million in sales for 2025. T.J. Leonard has been named President of Tom Leonard’s Farmer’s Market, the top farm fresh food store in the Richmond area. The son of store founder Tom Leonard and a grandson of legendary retailer Stew Leonard, Sr., T.J. will oversee day-to-day operations of the store, as well as planning and finance. Whole Foods Market continues to raise the bar in cheese expertise with the addition of 40 team members to its growing cohort of Certified Cheese Professionals. This year’s achievement reinforces Whole Foods Market’s position as the leading global employer of CCPs , the retailer has supported the development of more than 370 team member CCPs out of more than 1,000 worldwide. Wing it On!, the rapidly growing chicken wing franchise backed by innovative fast casual restaurant platform company Crave worthy Brands, opened its newest location at 155 University Ave. in Newark, New Jersey. This new location will introduce the Company’s first co-branded concept shared with Sigri Indian BBQ.

Consumers’ Grocery Shopping Experience is Still Positive

Suggesting that consumers are frustrated with grocers and grocery shopping is simply untrue, writes FMI President and CEO Leslie Sarasin in this op-ed for Progressive Grocer. In fact, according to The U.S. Grocery Shopper Sentiment Index, 83% of consumers report having control over their grocery spending, Sarasin writes. “In reality, grocers and product suppliers continue to work tirelessly to provide healthy, affordable meals for our communities and ensure that the grocery store experience is positive, seamless and rewarding, no matter the economic environment.” – Source: Progressive Grocer

Hoste Cocktails Brings Back the Gold Fashioned for 2024

Hoste Cocktails is thrilled to announce the release of the 2024 edition of the Gold Fashioned, the brand’s highly anticipated limited-edition take on the Old Fashioned that has captivated whiskey lovers for three consecutive years. This year’s blend continues Hoste’s tradition of innovation pairing 9-Year Kentucky Bourbon drawn from highly sought hazmat barrels and finished in Oloroso sherry casks for six months – a first for the Gold Fashioned – with 10-Year and 6-Year Indiana Straight Rye Whiskies.

The cocktail is elevated with Hoste’s signature saffron bitters; a blend of impeccably sourced botanicals including Afghan saffron, Tahitian vanilla, Ecuadorian cacao, French gentian, and Seville orange peel. Gently sweetened with fair trade Demerara from Malawi, the Gold Fashioned is a decadent, yet balanced expression of the Old Fashioned, with the depth and complexity of aged whiskies and fine ingredients. In keeping with tradition, the 2024 Gold Fashioned is presented with a custom orange zest atomizer, offering the perfect aromatic garnish to engage all the senses. This innovative touch ensures each sip is as memorable as the last. The 2024 Gold Fashioned showcases an exceptional selection of components, including:

Sam’s Club Opens First Checkout-Free Store Location

• Bourbon: 9-Year Kentucky Bourbon from rare ~140 proof “hazmat barrels” and then finished in Oloroso sherry casks provides a bold, yet smooth finish.

• Rye Whiskey: 10-Year and 6-Year 95/5 High Rye Whiskey from MGP adds a layer of spicy warmth to the smooth mellow notes of the bourbon.

• Hoste Saffron Bitters: A carefully crafted blend of saffron, vanilla, cacao, and citrus, elevating the classic Old Fashioned recipe to new levels of complexity.

• Fair Trade Demerara Syrup: This unrefined sugar from Malawi adds a smooth, subtly sweet finish with a luxurious mouthfeel.

• Custom Orange Zest Atomizer: Engages the senses with a bright, citrusy garnish to enhance the overall experience.

Sam’s Club recently reopened its Grapevine, Texas, location as the first-of-its-kind without checkout lanes, integrating advanced technology for a seamless shopping experience. Shoppers use an app to ring up purchases and pass through an AI-powered gateway to confirm their orders. This store is part of a broader strategy to modernize Sam’s Club locations with digital innovations, as outlined by CEO Chris Nicholas. The company plans to open 30 new locations by 2030, reflecting a shift towards a lowerfriction, tech-driven shopping model.

– Business Insider

“An optimist stays up until midnight to see the new year in. A pessimist stays up to make sure the old year leaves.”

– Bill Vaughan

HEATERS

Why It’s Best To Have More Banking Relationships

By Nathan H. Zureikat

When meeting a new business for the first time, we the posed the question, if we could lend you $1 million dollars what would you do with it? The owner replied, I would purchase more products in volume to help mitigate overseas manufacturing challenges. He explained, Chinese companies are having difficulty with capacity, therefore fulfilling smaller orders takes much longer. If I could purchase more parts in bulk, I could assemble the products locally.

Fast forward, this solution creates an even greater challenge for the business owner, which is finding the right employees to assemble the products locally. The ‘Amazons’ of the world, especially with their holiday quota for new hires makes it difficult for smaller companies to attract assembly and plant workers. The rising labor costs, combined with employee expectations for work life balance, flexibility, perks and small things like 401k and benefits make it hard to compete.

Instead of leading with the atypical bank recommendations, the –

conversation pivoted to one around staffing firms or kitting companies that could use their respective resources and capabilities to perhaps support the seasonal tendencies of his business and eliminate the stress of employee hiring and attrition. Introductions were made, meetings were scheduled and a greater value proposition for a bank partnership was made. Banking partners that are 100% invested in trying to help tackle your biggest challenges outside of banking, through network, expertise and knowhow could be very valuable.

Whether you are looking to buy or sell a business, meet new suppliers or business service providers, connect with private equity or investment banks, or just partner up to brainstorm, it never hurts to have a casual conversation with a banker that is not currently handling your day-to-day banking.

Provided by Nathan H. Zureikat, VP: Emerging Middle Markets, Fifth Third Bank, Northbrook, Ill.

Grocery Private Brand Investment to Surge by 2026

Over 90% of supermarkets and food manufacturers plan to significantly boost investment in private brands over the next two years, driven by demand for value and quality, according to “The Power of Private Brands 2024: Industry Strategies to Sustain Momentum” report from FMI – The Food Industry Association. Key investment areas include product innovation and digital marketing to attract younger consumers. “To meet increasing demand, executives are investing substantially in developing new products and appealing to a broader customer demographic – especially younger shoppers,” said FMI’s Vice President of Industry Relations Doug Baker. “They are also strengthening their supplier and trade partnerships to drive innovation and sustain the ongoing success of private brands in food retail.” – Source: abasto.com

Cary Miller Presents: PEOPLE SELLING THE FOOD INDUSTRY

Professionals dedicated to their craft – and to serving the food industry. These are companies you can trust to deliver excellence

Shaun Louw is founder and president of Mechanical 24, a full-service HVAC and refrigeration company serving Cook, Kane, DuPage, Lake, McHenry, and Kendall counties. Specializing in repairs, installations, and maintenance, Mechanical 24 offers high-quality, cost-effective solutions. New from the company is their full service, complete rooftop unit lease packages, designed to reduce the cash outlay a busness owner faces when replacing their rooftop unit. Their leases cover installation, maintenance, and setup in one low payment. For more details, see their ad on page 24.

Bryan Fry and Danny Sweis are with LRS, a locally based firm providing waste and recycling services as well as portable toilet rentals. Across our region’s food industry, LRS has the reputation of being a well-respected company providing high quality services with transparent pricing. The company operates 11 recycling facilities and supports more than 160 towns. Every business can choose their own waste removal company. If you are fed up with your current provider or are ready for a change, contact LRS for a free quote.

Deb Chin and Jim Moran Jr. are with Fox Valley Fire, offering comprehensive fire and safety services and solutions, including fire alarm testing, 24-hour monitoring, fire extinguisher sales, kitchen fire suppression, emergency light inspections, security systems, and more . Fire and employee safety should be a top priority for every business. For reliable fire safety support, find Fox Valley Fire in our directory under Fire Suppression Systems.

Oles Luchnyi and Demetri Borzenok are with Ukraine based EFFO Oil, a new sunflower-based product entering the Chicago market. With a high oleic fatty acid profile, their oil resists oxidation, extending oil life for high-volume frying. The company’s research indicated that applications where non-stop frying is routine, using EFFO oil can lead to increases in frying cycles of up to 100% more than other frying oils. The product is designed for quality and value driven chefs, bakers, food processors and confectioners. See their ad on page 3.

Jacki Kaluzny Vollmer is a fourth-generation leader at Kaluzny Brothers Inc., a family-owned rendering company based in Joliet, IL. They recycle animal oils, fats, bones, and grease to produce essential ingredients, helping to reduce food waste . For grease recycling or waste removal services you can count on, contact Kaluzny Brothers today. You can find them listed in our in our buyer’s directory under Grease Removal Services.

Corey Frank, with Heartland POS Solutions, offers a range of point-of-sale and payment systems for food service operators . From customer loyalty and reservations to mobile POS devices and online ordering, Heartland helps improve efficiency and track sales trends with their POS and back-office solutions. Contact Corey for expert advice and guidance.

Ema Opens a Second Location in Glenview, IL

DIVERSE PRODUCT RANGE

• Bubble Tea Essentials: “Premium Beverage Mixes, Fruit Purees, Exquisite Toppings, and All the Necessary Equipment & Supplies!”

• Dessert Options:

“Delight in Our Exclusive Mochi Waffle Pastries

– A Sweet Addition to Your Menu!”

ESTABLISHED REPUTATION:

PROFESSIONAL SERVICES

• Expert Training: “Learn from the Best

– Elevate Your Bubble Tea Skills!”

• Custom Branding: “Make Your Mark

– Personalized Products for Unique Branding!”

• Local Delivery: “Efficient, Weekly Delivery

– Bringing Quality to Your Doorstep!”

• “Proudly Serving Since 2003 – A Legacy of Quality and Innovation in the Bubble Tea Industry!”

“Join Our Growing Family of Satisfied Customers – Contact Us Today!”

Ema, the Mediterranean and California-inspired restaurant from Lettuce Entertain You Restaurants, opened its second location at 1320 Patriot Blvd. in Glenview, Illinois. Ema’s first location opened in Chicago’s River North neighborhood in June 2016. Ema aims to transport diners to a summer day in the Mediterranean with a mezze-style menu that spotlights the best-ofthe-season ingredients paired with Mediterranean wines and spirits.

Top Chef Duels alum Chef Partner CJ Jacobson’s menu combines his California roots with inspiration and flavors gathered from his travels and time spent living abroad in Israel, Europe and the Mediterranean. The menu features a selection of mezze, Mediterranean small plates, with an emphasis on Hummus, Spreads and Raw, in addition to the classics.

or

cream as a

— even add it to

Plus, you can freeze it after whipping, so desserts can be

Chef CJ Jacobson

Photo by Jeff Marini.

Where are the Pecans?

While Hurricane Helene wreaked havoc on many crops in the Southeast, the pecan – one of Georgia’s most beloved and iconic exports – has been hit particularly hard

The recent hurricane isn’t the first time the crop has faced destruction, though. Over the last 50 years, Georgia has lost 70% of its pecan trees, having a profound impact on farmers.

A pecan tree takes 20 to 25 years to reach its full production potential. Some experts predicted Helene damaged about onethird of Georgia’s pecan production area, according to the Augusta Chronicle. The paper estimated 75%, or more than 36 million pounds of this year’s crop in the storm-affected region, has been lost. – Source: Food Dive

Pepsi Creates Retro Clothing Line

Stylist Law Roach has partnered with Pepsi to create a capsule collection that includes denim jumpsuits, tearaway track pants and bomber jackets inspired by the 1970s roller-skating culture and Pepsi Wild Cherry. The collection, which features cherry motifs, aligns with Pepsi’s strategy of merging fashion and pop culture and is available for pre-sale on the Pepsi website.

– Source: DesignRush

New AARP Survey Finds Life Is Good, Especially for Older Americans

According to a new AARP survey exploring the second half of life, most older adults have an optimistic outlook on life and expect their lives to improve as they get older. Nearly 9 in 10 are at least somewhat optimistic about their future, with half being extremely or very optimistic. These and other findings are explored further in a groundbreaking new book, The Second Fifty, authored by Debra Whitman, AARP’s Executive Vice President and Chief Public Policy Officer. The Second Fifty takes readers on a search for answers at a critical time in our history: by 2030, 1 in 5 Americans will be age 65 or older, and by 2050, the U.S. is projected to have nearly one-million centenarians.

‘American Heroes Cup’ Kicks-Off

Wreaths Across America and Mission BBQ announce the national kick-off of the “American Heroes Cup” campaign to raise funds to sponsor veterans’ wreaths to be placed on the headstones of our nation’s heroes during the 2025 National Wreaths Across America Day events. Now through the end of 2024, for every American Heroes Cup purchased at any of Mission BBQ’s 142 locations for $4.99, $2 will be donated to WAA to sponsor veterans’ wreaths. We owe everything to our nation’s veterans, who have risked all that a person can to defend and protect this country,” said Bill Kraus, co-founder of Mission BBQ. “It’s an honor to support Wreaths Across America in remembering the fallen and thanking military families for their sacrifices.”

Once Upon a Farm Launches First-Of-Its-Kind Partnership with Equitable Food Initiative

Once Upon a Farm, the leading childhood nutrition brand, is pleased to announce a trailblazing partnership with Equitable Food Initiative (EFI). Through this first-of-itskind partnership, Once Upon a Farm is committing to source and pay premiums on produce from EFI-certified suppliers.

‘Health’ starts with nutrition, but it also encompasses physical and psychological well-being. EFI trains and engages farmworkers to create safer, fairer food production and ensure workers have a voice in improving their working conditions.

Once Upon a Farm set a goal to source 7,000,000 pounds of organic produce from EFI-certified suppliers, covering an estimated 30% of ingredients purchased for their core portfolio in 2024. Premiums are directed to non-salaried farm employees as a bonus in recognition of their essential role and to reward workers for the extra training and diligence they bring to the fields through the EFI Program.

Equitable Food Initiative partners with stakeholders across the food system to transform agriculture and the lives of farmworkers via training and premiums backed by audited third-party certification. EFI brings many stakeholders in the supply chain together to integrate worker voices in addressing the industry’s most pressing issues, including labor, sustainability, and food safety. While the core of EFI is about a culture of continuous improvement, the certification provides thirdparty assurance that workers are treated and paid fairly and engaged to produce the safest, highest quality food possible.

BOOKSHELF

Good Lookin’ Cookin’

Authors: Dolly Parton and Rachel Parton George

Publisher: Ten Speed Press

ISBN-13: 978-1984863164

NEW YORK TIMES BESTSELLER

You’re invited to pull up a chair to a year of meals, friends, and fun with the Partons, as Dolly and her sister (and favorite cook) Rachel share beloved, crowd-pleasing recipes and family stories. In Good Lookin’ Cookin’ Dolly and Rachel share tips for hosting events all year long, including twelve multi-course menus of cherished recipes for New Year’s Day, Easter, Mother’s Day, Thanksgiving, Christmas, and more. You’ll learn how much butter or whipped cream goes into a “Dolly Dollop,” what condiment is almost always on the table at Parton family meals, and what special dish Rachel makes at Dolly’s request every year for her birthday. Recipes include American classics such as Country Ham and Biscuits, Barbecue Spare Ribs, Family Favorite Meatloaf, Slaw of Many Colors, Watermelon Fruit Salad, Mac and Cheese, and Strawberry Shortcake.

Caputos + Brookhaven Marketplace + Gene & Georgetti’s + Burrito Parilla + Taco Bell

Barbecue + Starbucks + Chipotle + Paisan’s Pizza + Jim’s Original Lucca Osteria & Bar + Rosati’s Pizza + Ala Carte Entertainment Group

Illinois Restaurant Association Roundtable: Staying Compliant with New HR Provisions

The Illinois Restaurant Association (IRA) recently held a roundtable to help Chicago restaurant owners gain a competitive edge and insights into staying compliant with new HR provisions. The event was hosted by the IRA at the Taylored Event Space, located at 2451 S. Oakley in Chicago. Speakers included state and county elected leaders, as well as Attorney Lauren Tuckey. Some takeaways from this roundtable discussion included:

• PTO and how to remain compliant.

• Employment Handbook Hygiene to help you avoid issues while staying compliant.

• Paid sick leave how to communicate and track.

• How to set restrictions on paid leave and best practices.

• Applying and including “Progressive Discipline” in your handbook to help with employee management versus retaliation.

• The need to have everything in writing.

• Paid leave for tipped employees and how to do so correctly.

• PTO differences with salaried, hourly, and 1099 employees.

• When wages are paid and the need to double-check what payroll companies do for you.

• 16-day “Cure Period” to resolve issues before you’re on the hook for fines.

• Common Handbook violations include: requiring employees to show up early for their shift, paid holiday provisions, progressive discipline, and bereavement leave.

• Corporate Transparency Act, which requires you to report your business ownership to the government or face fines of $300 per day.

• Paid Sick Leave must be used when the employee is sick unless requested in advance for medical procedures.

• You may require a doctor’s note or documentation for employees taking more than 3 days off.

• It is always best to update your employee handbook every year and have employees sign it.

When it comes to employees, legal help is the “ounce of prevention” that is worth a “pound of cure.”

Nuggets

Crocker Stirs Up Magic with “Wicked”-Themed Color-Changing Baking Kits and Wickedly Better Together Recipes. The first-ever color reveal cupcake and cookie dough pop mixes from Betty Crocker turn green for Elphaba or pink for Glinda, making a magical treat that’s sure to be popular.

According to the National Fire Protection Association, space heaters are most often responsible for home heating fires and a Red Cross survey showed that more than half of us have used one. It’s critical to keep at least three feet of space around all heating equipment, and never leave space heaters unattended.

Brides, the leading editorial wedding publication celebrating 90 years since its debut, and Minted Weddings, the premium design marketplace for wedding stationery and decor, introduced Verona Sunset as the 2025 Wedding Color of the Year.

Christmas is one of the most important Christian and cultural holidays of the year. For Christians, Christmas is a time to reflect on the significance of Jesus’ birth, emphasizing themes of love, peace, and goodwill toward all.

For more than 50 years, Celestial Seasonings, part of the Hain Celestial Group family of brands, has created delicious specialty teas that inspire magical moments of delight. The brand currently offers more than 90 flavorful varieties of herbal, green, black, and wellness teas

Hanukkah is the Jewish eightday, wintertime “festival of lights,” celebrated with a nightly memorial lighting, special prayers and eating oil-based foods. Hanukkah begin Dec. 25, 2024 and ends with nightfall on Jan. 2, 2025.

Marine Toys for Tots recognizes that the challenges faced by economically disadvantaged families persist throughout the year, that’s why the program is a year-round force for good.

Providing toys, books, and other gifts to the children of these families is a reminder that there is hope for a brighter future.

The Michigan Bed and Breakfast Association launched a new Website - michbnb.com, designed for Michigan travel -

ers to discover the state’s best, including hidden gems and unique stays. The highly anticipated launch provides detailed Michigan travel information and itinerary ideas around the state.

The Reynolds Wrap Team released limited-edition embossed foil to add cheer to homemade food gifting and gatherings this holiday season. Reynolds Wrap Fun Foil with Holiday Pattern features an original winter wonderland design. The Salvation Army’s Angel Tree program puts new clothes and toys under the tree for one million children who usually must go without Christmas gifts. Anonymous donors adopt these little “angels” in an expanding Christmas tradition that makes the season more rewarding for the gift giver and happier for the receiver. The Two-Hour Rule: All perishable foods must be refrigerated within two hours of being cooked, or one hour if the temperature is 90°F or above. After two hours, perishable food will enter the “Danger Zone” (between 40°F and 140°F), which is where bacteria can multiply quickly and cause the food to become unsafe. Discard all foods that have been left out for more than two hours.

The holiday season creates a surge in demand for puppies, and scammers know how to exploit this. Fake websites, fraudulent listings, and non-refundable deposits are some of the most common ways buyers are deceived. “Scammers prey on the emotional excitement of getting a holiday puppy,” says Peter Vukovich, founder of Family Bred Puppies. Walmart kicked off the season of gifting with its annual Top Toys List, featuring this year’s greatest finds for toy lovers of all ages. Customers can unwrap and discover 66 of this season’s top trending toys from beloved brands and franchises like Disney, Lego, Hot Wheels and Barbie.

Betty

Starving for more online sales?

Food Photo Studio Page 06

ADVERTISING

Food Industry News

630-283-0038

847-699-3300

View Outdoor 312-241-1303

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APPETIZERS

Bari Beef Page 07

708-344-0344

708-344-0344

847-895-7555

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ARCHITECTS

Sarfatty Associates

ARIEL LIFTS

847-920-1100

Voss Equipment 708-596-7000

ARTIFICIAL INTELLIGENCE (AI) CONSULTANTS

IT Impact Inc 312-806-7438

ASIAN FOOD PRODUCTS

Kikkoman Sales USA Page 04 630-954-1244

ASSOCIATIONS

Illinois Restaurant Association Page 14 312-787-4000

GARC 847-824-6941

Wisconsin Restaurant Association 608-216-2809

ASSOCIATIONS & TRADES

Illinois Pork Producers Association 217-529-3100

Specialty Food Show 212-482-6440

ATTORNEYS

Reveliotis Law PC Page 26 312-230-0160

AUCTIONS

Rick Levin & Associates Page 06 312-440-2000

AUCTIONS & LIQUIDATIONS

K & L Liquidation Page 46 847-854-9913

AWNINGS & CANOPIES

Chesterfield Awnings 708-596-4434

AWNINGS - SALES & SERVICE

Thatcher Oaks Awnings Page 02 630-833-5700

Bulldog Packaging Page 44

BAKERS-WHOLESALE

Il Mulino di Valenzano Bakery Page 48

630-458-1152

847-671-5216

Lezza Spumoni & Desserts Page 15 708-547-5969

Eli’s Cheesecakes 773-736-7417

Ideal / Jarosch Bakery 773-631-6897

JR Dessert Bakery 773-465-6733

BAKERY-PRODUCTS

Chef’s Kitchen/Dearborn Page 18

773-801-1600

Instantwhip Chicago Page 29 773-235-5588

BAKLAVA

Libanais Sweets

BANKING- COMMERCIAL

847-329-5060

Fifth Third Commerical Bank Page 13 847-757-1885

BANNERS & POSTERS

Accurate Printing

BAR STOOLS

708-824-0058

Chicago Booth Page 18 773-378-8400 Trendler Inc 773-255-4407

Waco Manufacturing 312-733-0054

BAR SUPPLIES

Ramar Supply Co Page 30

708-233-0808

Schultz Supply 708-652-2020

BATCH FREEZERS

Kool Technologies Page 30 630-483-2256

BBQ SAUCE

MUMBO BBQ SAUCE Page 24

773-994-8889

Ken’s Foods 800-633-5800

Red Gold 765-557-5500

BBQ SAUCE- RUBS & SEASONINGS

Pork Mafia Inc 312-543-5368

BEEF

New S B L Inc Page 42

BEER GAS

MacCARB Page 22

773-376-8280

877-427-2499

Boba Direct Page 29

866-4US-BOBA

773-378-8400 Waco Manufacturing 312-733-0054

BOOTHS-UPHOLSTERERS

Chicago Booth Page 18

BREAD & ROLLS

Il Mulino di Valenzano Bakery Page 48

773-378-8400

847-671-5216 Ideal / Jarosch Bakery

BREADS - CONTRACT BAKING Ideal / Jarosch Bakery

773-631-6897

CANNOLI & CANNOLI PRODUCTS

Lezza Spumoni & Desserts Page 15 708-547-5969

CARAMEL APPLES

Morkes Chocolates 847-359-3454

CARPET CLEANING

Sexton Group Floor Care 847-827-1188

CARRY OUT PACKAGING

Bulldog Packaging Page 44 630-458-1152

CARRYOUT & CATERING PACKAGING

Alfa Restaurant Supply 773-588-6688

CASH & CARRY OUTLETS

Chef’s Kitchen/Dearborn Page 18 773-801-1600

CHAIRS

Trendler Inc

CHAIRS-COMMERCIAL

773-255-4407

Chicago Booth Page 18 773-378-8400

Waco Manufacturing 312-733-0054

CHARCUTERIE ITEMS

Specialty Food Show 212-482-6440

CHEESECAKES

Eli’s Cheesecakes

CHEESES

773-736-7417

Wiscon - Caputo Cheese Page 09 708-450-0074

Specialty Food Show 212-482-6440

CHICKEN-PROGRAMS

FSI/Foodservice Solutions

CHILI

Bistro Soups (Div of Vienna Beef)

CLASSIFIED ADVERTISING

Food Industry News

CLEANING PRODUCTS

847-719-6088

773-278-7800

847-699-3300

C-Soap a div of CSI Coker Service Page 05 888-908-5600

SuperClean 847-361-0289

CLEANING SERVICES

Cruz’s Cleaning Services Page 02 630-379-3732

CO2

MacCARB Page 22 877-427-2499 COFFEE ROASTERS

Tec Foods Inc

DESSERTS

Chicago Sweet Connection Page 11

773-283-4430

Eli’s Cheesecakes 773-736-7417

Fox Valley Farms 630-231-3005

DESSERTS-WHOLESALE

Lezza Spumoni & Desserts Page 15 708-547-5969

DIRECT MAIL PROGRAMS

Food Industry News 847-699-3300

DISHWASHING & CHEMICALS

C-Soap a div of CSI Coker Service Page 05 888-908-5600

DISINFECTING SERVICES

Sexton Group Floor Care 847-827-1188

DISPOSABLE PACKAGING

Berkel Midwest

800-921-9151

Wan Xin Lin inc 773-648-0766

DONUTS

Morkes Chocolates 847-359-3454

DRAM SHOP INSURANCE

Heil & Heil Insurance Agency Page 10 847-866-7400

DRAPERIES-CLEANING

Sexton Group Floor Care 847-827-1188

DUCT CLEANING

Enviromatic Corp of America Page 32 800-325-8476

Olympia Maintenance 708-344-0344

EGGS

Meadowbrook Egg & Dairy Company 773-523-8861

EMPLOYEE HANDBOOKS

Employco USA Page 27

EMPLOYMENT ATTORNEYS

630-920-0000

Rob Bernstein - Laner Muchin 312-342-7778

EMPLOYMENT LAW

Laner Muchin

ENERGY BROKER

Century Energy Solutions Page 26

ETHNIC FOODS

Kikkoman Sales USA Page 04

773-638-5310

Tugboat Coffee 630-390-6613 COFFEE SHOP PRODUCTS

Boba Direct Page 29 866-4US-BOBA

COLD STORAGE

Perishable Distribution Solutions Page 41 888-491-1641

COMMISSARY SPACE RENTAL

The Peanut Butter Pig Food Mfg Page 21 847-204-4925

COMPRESSED GAS

MacCARB Page 22 877-427-2499

CONDIMENTS

Rollicking Buckaroo Pepper Jam 415-737-5265

CONFECTIONS & CHOCOLATES

Morkes Chocolates 847-359-3454

CONSULTANTS - BBQ

Pork Mafia Inc

CONTRACT LABOR SERVICES

312-543-5368

Atlas Employment Services Page 21 847-671-1557

CONTRACT MANUFACTURING

Bistro Soups (Div of Vienna Beef)

COOKING EQUIPMENT

773-278-7800

Ramar Supply Co Page 30 708-233-0808

Berkel Midwest 800-921-9151

COOKING EQUIPMENT-REPAIR

Mr Appliance of West Loop Page 20 312-626-5467

Berkel Midwest 800-921-9151

CORNED BEEF-FRESH

Vienna Beef

CORPORATE GIFTS

FOODSERVICE EQUIPMENT-REPAIR

CSI Page 30

Berkel Midwest

Cobblestone Ovens

888-908-5600

800-921-9151

847-635-0172

Ice Solutions 24 847-987-9738

FOODSERVICE PACKAGING & DISPOSABLES

Kranz Inc Division of Imperial Dade

FOODSERVICE-EQUIPMENT PARTS

630-254-6666

CSI Page 30 888-908-5600

Berkel Midwest 800-921-9151 Cobblestone Ovens 847-635-0172

FRANCHISE-CONSULTANTS

312-467-9800

630-817-3164

630-954-1244

Alexandra’s Foods 773-282-3820

FAUCETS - COMMERCIAL

The Faucet Professionals Page 10 847-282-0075

FILTERS-EXHAUST SYSTEMS

Olympia Maintenance 708-344-0344

FIRE SUPRESSION SYSTEMS

Fredriksen Fire Equipment Co Page 03 630-595-9500

Fox Valley Fire & Safety 847-695-5990

FIRE-EXTINGUISHERS

Fredriksen Fire Equipment Co Page 03

FLOOR INSTALLATION & MAINTENANCE

Sexton Complete Floor Care

FOOD DISTRIBUTORS

B & B Food Services Page 05

630-595-9500

847-827-1188

815-834-2621

Chef’s Kitchen/Dearborn Page 18 773-801-1600

Devanco Foods Page 08 847-228-7070

Olympia Food Industries Page 16 847-349-9358

Anichini Brothers 312-644-8004

Chef’s Quality Meats 708-333-0880

Cugini Distribution 708-695-9471

Performance Foodservice 630-896-1991

Tec Foods Inc 773-638-5310

FOOD PHOTOGRAPHY

Food & Bev Deli Page 09 773-664-4024

Food Photo Studio Page 06 630-283-0038

FOOD PROCESSING EQUIPMENT

Sammic Corp Page 08 224-307-2232

FOOD PRODUCTION SPACE

The Peanut Butter Pig Food Mfg Page 21 847-204-4925

773-278-7800

Vienna Beef 773-278-7800

CRACKERS

Specialty Food Show 212-482-6440

CREDIT CARD PROCESSING

CardConnect-Clover Systems 224-325-4466

CREPE BATTER

Tec Foods Inc

DAIRY-DISTRIBUTOR

773-638-5310

Instantwhip Chicago Page 29 773-235-5588

DATABASE SOFTWARE CONSULTING

IT Impact Inc 312-806-7438

DESSERT SUPPLIES

Fox Valley Farms 630-231-3005

FOOD PRODUCTS

Devanco Foods Page 08 847-228-7070

Olympia Food Industries Page 16 847-349-9358

Wiscon - Caputo Cheese Page 09 708-450-0074

Neil Jones Food Company

800-543-4356

Specialty Food Show 212-482-6440

FOODSERVICE EQUIPMENT

Berkel Midwest

800-921-9151

Losurdo Inc 630-833-4650

Redco Foodservice Equipment 800-722-5460

Thunderbird Food Machinery 866-451-1668

HEATING & AIR CONDITIONER SERVICE & REP

Mechanical 24 Page 24 847-987-9738

HELIUM

MacCARB Page 22 877-427-2499

HISPANIC FOOD DISTRIBUTION

B & B Food Services Page 05 815-834-2621

HOOD EXHAUST & FAN CLEANING

Enviromatic Corp of America Page 32

800-325-8476

Olympia Maintenance 708-344-0344

HOT DOGS

Crawford Sausage 773-277-3095

Red Hot Chicago 800-249-5226

Vienna Beef 773-278-7800

ICE CREAM

Homer’s Gourmet Ice Cream Page 12

847-251-0477

Instantwhip Chicago Page 29 773-235-5588

Capannari Ice Cream 847-392-2277

Fox Valley Farms 630-231-3005

ICE CREAM EQUIPMENT REPAIR & SUPPLY

Kool Technologies Page 30 630-483-2256

ICE CREAM-EQUIPMENT & SUPPLY

Kool Technologies Page 30 630-483-2256

ICE CREAM-YOGURT

Instantwhip Chicago Page 29 773-235-5588

ICE MACHINE REPAIR & SANITIZING

Major Appliance Service 708-447-4100

ICE MACHINES

Redco Foodservice Equipment 800-722-5460

ICE MACHINES-SALES-RENTAL OR LEASING

Empire Cooler Service Page 45 312-733-3900

Ice Solutions 24 847-987-9738

INSURANCE

Cacciatore Insurance Page 28 312-264-6055

Heil & Heil Insurance Agency Page 10 847-866-7400

ISU Northwest Insurance Services 847-310-0400

Society Insurance 888-576-2438

WM Schwartz Insurance/Gus Romas 847-525-2846

INSURANCE SERVICES

Cacciatore Insurance Page 28 312-264-6055

INSURANCE UNDERWRITTING

Society Insurance 888-576-2438

INSURANCE-INDUSTRIAL & COMMERCIAL

Cacciatore Insurance Page 28 312-264-6055

Heil & Heil Insurance Agency Page 10 847-866-7400

INTERIOR DESIGNERS

Sarfatty Associates 847-920-1100

INTERNET ADVERTISING

Food Industry News 847-699-3300

INTERNET PROVIDERS - COMMERCIAL

Astound Broadband 312-270-5408

ITALIAN BEEF

Bari Beef Page 07 847-695-7555

Devanco Foods Page 08 847-228-7070

Serrelli’s Foods Page 04 877-385-BEEF

Red Hot Chicago 800-249-5226

ITALIAN FOOD SPECIALTIES

E Formella & Sons Page 43 877-598-0909

ITALIAN SAUSAGE

Anichini Brothers 312-644-8004

JANITOR-SUPPLIES

Ramar Supply Co Page 30 708-233-0808

Kranz Inc Division of Imperial Dade 630-254-2666

JAPANESE-FOOD PRODUCTS

Kikkoman Sales USA Page 04 630-954-1244

JUICER REPAIR & MAINTENANCE

Berkel Midwest 800-921-9151

JUICERS-FRUIT & VEGETABLES

Berkel Midwest 800-921-9151

KETCHUP

Red Gold 765-557-5500

KITCHEN EQUIPMENT

Sammic Corp Page 08 224-307-2232

A D E Foodservice Equipment 630-628-0811

Berkel Midwest 800-921-9151

KITCHEN FLOORING

Sexton Complete Floor Care 847-827-1188

KITCHEN-EXHAUST SYSTEMS/CLEANING

Enviromatic Corp of America Page 32 800-325-8476

Olympia Maintenance 708-344-0344

KNIFE-SHARPENING SERVICE

Cozziini Brothers Inc Page 23 888-846-7785

LABEL PRINTERS

Edwards Label Printing 847-663-6600

LAW FIRMS

Tuckey Law Page 22 312-701-2200

Laner Muchin 312-467-9800

LINEN SUPPLY & RENTAL SERVICE

Cosmopolitan Textile 773-254-6100

LIQUOR LIABILITY INSURANCE

Heil & Heil Insurance Agency Page 10 847-866-7400

LOGISTICS COMPANIES

Perishable Distribution Solutions Page 41 888-491-1641

MATERIALS HANDLING EQUIPMENT

Voss Equipment 708-596-7000

MAYONNAISE

Columbus Vegetable Oils Page 20 773-265-6500

MEAT DISTRIBUTORS

Wagyu Stars 312-866-4712

MEAT PROCESSING EQUIP SALES & SERVICE

Berkel Midwest 800-921-9151

MEAT-SPECIALTY

Specialty Food Show 212-482-6440

MEAT-WHOLESALE

Devanco Foods Page 08 847-228-7070

New S B L Inc Page 42 773-376-8280

Park Packing Company Page 45 773-254-0100

Anichini Brothers 312-644-8004

Chef’s Quality Meats 708-333-0880

International Meat Company 773-622-1400

MEATS -WHOLE PIGS-GOATS-LAMB

Park Packing Company Page 45 773-254-0100

MEDITERRANEAN FOODS

Olympia Food Industries Page 16 847-349-9358

MENUS-CUSTOM PRINTED

Accurate Printing 708-824-0058

MEXICAN FOOD PRODUCTS

B & B Food Services Page 05 815-834-2621

MILK

Instantwhip Chicago Page 29 773-235-5588

NEIGHBORHOOD MARKETING

LED Billboard Trucks 312-924-7979

NITROGEN

MacCARB Page 22 877-427-2499

OILS & FATS-COOKING

Columbus Vegetable Oils Page 20

OILS & SHORTENING

773-265-6500

Columbus Vegetable Oils Page 20 773-265-6500

OILS & VINEGAR

Pastorelli Foods

OILS-COOKING/BULK

800-SOS-AUCY

Columbus Vegetable Oils Page 20 773-265-6500

OLIVE OILS

Columbus Vegetable Oils Page 20 773-265-6500

ORGANIC FOODS

Pastorelli Foods

OVENS-PIZZA

N. American Pizza & Culinary Academy Page 12

800-SOS-AUCY

630-395-9958

Cobblestone Ovens 847-635-0172

OVENS-SALES & SERVICE

Cobblestone Ovens 847-635-0172

PAINTING CONTRACTORS

Sexton Group Floor Care

PALLET JACKS

Voss Equipment

PALLETS - ALL TYPES

847-827-1188

708-596-7000

Walnut Grove Packaging Page 12 217-268-5112

PALLETS- BUY & SELL

Amex Recycling Inc Page 07

PANCAKE-BATTER & MIX

Tec Foods Inc

PAPER-PRODUCTS

Ramar Supply Co Page 30

PASTRIES

Chicago Sweet Connection Page 11 773-283-4430

PATIO ENCLOSURES

Thatcher Oaks Awnings Page 02 630-833-5700

PATIO HEATERS

TNG Industries Page 26

PATTY MACHINES/FOOD

815-823-7958

773-638-5310

708-233-0808

Alfa Restaurant Supply 773-588-6688

PARTY-FAVORS & SUPPLIES

Ramar Supply Co Page 30 708-233-0808

PASTA-FRESH AND FROZEN

Cugini Distribution

708-695-9471

Pastafresh Home Made Pasta 773-745-5888

708-449-1100

REFRIGERATION EQUIPMENT REPAIR

CSI Page 30 888-908-5600

Kool Technologies Page 30 630-483-2256

Mechanical 24 Page 24 847-987-9738

REFRIGERATION SERVICE

Ice Solutions 24 847-987-9738

REFRIGERATION-EQUIP/COMMERCIAL

Custom Cooler & Freezer Page 28 630-879-3131

Schultz Supply 708-652-2020

RESTAURANT CLEANING SERVICE

Cruz’s Cleaning Services Page 02 630-379-3732

RESTAURANT CONSULTANTS

Forklift Restaurant Consulting 312-493-6310

Stanovich Hospitality 708-359-1911

RESTAURANT EQUIPMENT

Wood Food Systems Page 20 847-949-9663

Berkel Midwest 800-921-9151

FSI/Foodservice Solutions 847-719-6088

Losurdo Inc 630-833-4650

Schultz Supply 708-652-2020

RESTAURANT EQUIPMENT & SUPPLIES

Custom Cooler & Freezer Page 28 630-879-3131

Federal Supply USA Page 25 847-623-1310

Ramar Supply Co Page 30 708-233-0808

Alfa Restaurant Supply 773-588-6688

Berkel Midwest 800-921-9151

Schultz Supply 708-652-2020

RESTAURANT EQUIPMENT PARTS

CSI Page 30 888-908-5600

Berkel Midwest 800-921-9151

RESTAURANT EQUIPMENT REPAIR

CSI Page 30 888-908-5600

RM Services Page 20 331-300-7955

Berkel Midwest 800-921-9151

RESTAURANT EQUIPMENT REPAIR SERVICE

Mr Appliance of West Loop Page 20 312-626-5467

Berkel Midwest 800-921-9151

Cobblestone Ovens 847-635-0172

Major Appliance Service 708-447-4100

RESTAURANT EQUIPMENT-NEW & USED

K & L Liquidation Page 46 847-854-9913

March Quality Used & New Equip Page 14 800-210-5895

Berkel Midwest 800-921-9151

RESTAURANT INSURANCE

Society Insurance

RESTAURANT MANAGEMENT SOFTWARE

888-576-2438

Toast 224-659-6534

RESTAURANT REAL ESTATE SALES

John Moauro/Realty Executives

708-361-1150

Nick Dibrizzi/Coldwell Banker 708-562-9328

Ted Aretos/ Eatz & Associates 815-761-8334

RESTAURANT-DESIGNERS

Losurdo Inc

630-833-4650

Sarfatty Associates 847-920-1100

RESTAURANT-MANAGEMENT SYSTEMS

Chef Tec Page 21 800-447-1466

ROOF TOP GREASE CONTAINMENT SYSTEMS

Enviromatic Corp of America Page 32 800-325-8476

ROOFS-SALES-REPAIR & MAINTENANCE

Care Sheet Metal & Roofing Page 31 708-387-9784

SALAD-DRESSINGS

Ken’s Foods

SALAD-DRESSINGS & OILS

800-633-5800

Columbus Vegetable Oils Page 20 773-265-6500

Tec Foods Inc 773-638-5310

SANITATION CERTIFICATION

Illinois Restaurant Association Page 14 312-787-4000

SATELLITE TV SYSTEMS

All Sports Direct 630-918-3000

SAUSAGE

Anichini Brothers

SEAFOOD

Fisherman’s Pride Page 17

SEASONING BLENDS AND RUBS

800-543-2110

Rollicking Buckaroo Pepper Jam 415-737-5265

SEATING

Trendler Inc

773-255-4407

Waco Manufacturing 312-733-0054

SELF-SERVICE ORDERING KIOSKS

Infi Kiosks

SEWER(MAINT)-RODDING & JETTING

888-857-9831

Tierra Environmental Page 30 888-551-1998

SHAKE MIX

Fox Valley Farms

SHARED KITCHEN SPACE

630-231-3005

The Peanut Butter Pig Food Mfg Page 21 847-204-4925

SHIPPING-REFRIGERATED & FROZEN

Perishable Distribution Solutions Page 41 888-491-1641

SHORTENING

Columbus Vegetable Oils Page 20 773-265-6500

SIGNAGE-INDOOR & OUTDOOR

American Graphics & Signs Inc

SLICERS - AUTOMATED

Berkel Midwest

888-774-6270

800-921-9151

CES Nationwide 773-533-3333

SLICERS-SALES & SERVICE

Berkel Midwest

SNACK FOODS

The Peanut Butter Pig Food Mfg Page 21

SOCIAL MEDIA MARKETING

800-921-9151

847-204-4925

Food & Bev Deli Page 09 773-664-4024

SOFT DRINKS

PepsiCo Foodservice 773-893-2319

SOFT SERVE-ICE CREAM/EQUIP & SUPPLIES

Kool Technologies Page 30 630-483-2256

SOFT SERVICE MIX

Fox Valley Farms 630-231-3005

SOFTWARE PROGRAMS - CUSTOM

IT Impact Inc 312-806-7438

SOUP BASES

Tec Foods Inc

SOUPS

773-638-5310

Bistro Soups (Div of Vienna Beef) 773-278-7800

Vienna Beef 773-278-7800

SPECIALTY FOODS DISTRIBUTOR

Specialty Food Show 212-482-6440

SPICES

Tec Foods Inc 773-638-5310

SPIRITS

R Jelinek Midwest

SPREADS - DIPS - GLAZES

708-691-3895

Rollicking Buckaroo Pepper Jam 415-737-5265

STAFFING-SERVICES

Atlas Employment Services Page 21 847-671-1557

STEAM CLEANING

Olympia Maintenance

SUPERMARKET EQUIPMENT

Berkel Midwest

708-344-0344

800-921-9151

CES Nationwide 773-533-3333

SUPERMARKET EQUIPMENT REPAIR

Berkel Midwest 800-921-9151

SUPERMARKET- EQUIPMENT/ NEW & USED

Berkel Midwest

TABLES - DINING ROOM

800-921-9151

i2i Design Page 13 847-890-9684

TABLES-ALL TYPES

Chicago Booth Page 18

773-378-8400

Waco Manufacturing 312-733-0054

TAMALES

Supreme Frozen Products

TAX APPEALS (PROPERTY)

312-644-8004

Crawford Sausage 773-277-3095

Red Hot Chicago

800-249-5226

Vienna Beef 773-278-7800

SCALES

Berkel Midwest

800-921-9151

773-622-3777

Reveliotis Law PC Page 26 312-230-0160

TAX PAYMENTS

Cook County Treasurers Office 312-443-5100

TEMPORARY STAFFING Atlas

Auguste Escoffier School of Culinary Arts, the largest culinary school brand in the U.S. earned the top two spots in Niche’s 2025 rankings of the “Best Colleges for Culinary Arts in America.” Escoffier’s Boulder campus, including its online programs, was ranked No. 1, while the Austin campus earned the No. 2 position. Escoffier’s accredited programs combine a classic approach to culinary skills training with a sustainability-centered and business-focused curriculum. “This ranking reflects the breadth of opportunities we offer our students, from hands-on instruction, and immersive Farm To Table Experiences to career preparation and externships with our restaurant and hospitality partners,” said Marcus McMellon, Escoffier’s Austin campus president.

Vienna Beef Inducts D&D Dogs 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 D&D Dogs and Finer Foods (825 Noyes Street) was inducted into The Vienna Beef Hot Dog Hall of Fame. Bob Schwartz, Senior Vice President of Customer Development at Vienna Beef, bestowed the honor on the local vendor that has been providing exceptional customer service and quality food for nearly two decades. D&D Dogs and Finer Foods was presented with a commemorative Vienna Beef Hot Dog Hall of Fame plaque, banner, and Hall of Fame branded t-shirts at the event. D&D Dogs and Finer Foods in Evanston, Illinois has been a neighborhood gem since 1973.

Over half a century ago, two Greek brothers, Thomas and Peter Douvikas created an unusual but extremely popular combination of foodservice and retail in the city of Evanston, Illinois. In 1973, they combined D&D Finer Foods with D&D Dogs to create a one stop shop with all the deli and grocery basics, alongside a restaurant featuring a variety of food from breakfast sandwiches to Vienna Beef Hot Dogs, burgers, and their homemade Italian Beef. Their menu is filled with crowd favorite Breakfast sandwiches from The Penthouse with crisp chicken and bacon to The Goliath with an omelet, bacon and hashbrowns. They also feature hot Lunch specialties including Vienna Beef Hot Dogs, Corned Beef, and their Paulie Walnut Veggie Sandwich.

Thomas has been a humble cornerstone of the business since the very beginning; both he and his brother Peter built strong customer relationships. Now, Thomas and his son, Kosta, have carried this deep family relationship throughout their reliable staff who carry out all the details to run this iconic business of quality grocery and foodservice. It’s these qualities of building community relations with both Evanston and Northwestern University customers, including the all-important holiday business and day to day consistency that has led Vienna Beef to pay homage and induct D&D Dogs and Finer Foods into the Vienna Beef Hot Dog Hall of Fame.

Vienna Beef is proud to have been part of their growth by providing quality products and marketing support from the beginning of this hall of fame worthy foodservice dynamo. The Hot Dog Hall of Fame was created to honor great foodservice operators that have developed into neighborhood landmarks. Out of thousands of Vienna Beef customers over the years we have recognized only 153 nationwide since the award was created in 2006. From the entire Vienna Beef family, we recognize D&D Dogs and Finer Foods as the 154th recipient. For more information visit, https://www.ViennaBeef.com/Hall-of-Fame/.

“D&D Dogs has been a beloved anchor business in Evanston since 1973! It adds so much to the community, and we are lucky to have you and what you contribute”, said Evanston Mayor, Daniel Bliss at the D&D Dogs and Finer Foods Induction Ceremony. Founded in 1893, Vienna Beef manufactures and distributes Hot Dogs and Sausages

following its time-honored original recipes, with premium domestic beef hickory-smoked for authentic flavor. Austrian-Hungarian immigrants Emil Reichel and Samuel Ladany introduced their family Frankfurter recipe at the legendary Columbian Exposition/World’s Fair

“ We’re not going anywhere! We have plenty of generations to come with nine grandkids.”– Thomas Douvikas

Serendipity Frozen Launches New Line of Natural, GMO-Free Ice Cream and Novelties

Serendipity Frozen, the company that acquired the Serendipity trademark earlier this year, recently commenced production of their new novelties and packaged ice cream products. This newly developed line of products includes pints for retail distribution, bulk ice cream for foodservice, and novelties for retail, foodservice, and mobile vending. The products are natural and GMO Free!

Based in Deerfield Illinois, Serendipity Frozen is relaunching the 70+ year old Serendipity brand into the dynamic ice cream and novelty category, targeting multiple channels. Comprehensive marketing, sales and production plans are aligned to provide customers across all channels of distribution with a memorable experience like visiting the world-famous Serendipity locations in New York City.

Nine new pint flavors include:

• Vanilla Vanilla

• Cookies & Cream Remix

• Big Apple Pie Churro

• Birthday Cake

• Frrrozen Hot Chocolate

• Java Jive

• Unicorn Bliss

• Strawberry Fields

• Sundae Scaries

Find their flavors in multi-pack bar novelties. Ask about their 3-gallon foodservice flavors.

E. Formella & Sons, Inc. a global company that prides itself on offering a wide variety of authentic Italian specialties as well as other unique and distinctive gourmet foods continues to demonstra te leadership with another first. Verde Solutions recently hosted a ribbon-cutting “Solarbration” at E. Formella & Sons in Oak Forest, IL, celebrating the completion of a cuttingedge rooftop solar system. This event marked the integration of solar energy into the company’s operations, blending their rich tradition with forward-thinking innovation. Verde Solutions delivered a comprehensive energy solution that reflects E. Formella & Sons’ commitment to sustainability and environmental responsibility. The rooftop solar system, consisting of 410 modules, is projected to generate 6,769,461 kWh over its lifespan. Members of the local Chamber of Commerce, the Verde Solutions team, and development partner A-Z Energy celebrated with food and a toast, highlighting a bright future of eco-friendly and efficient operations for E. Formella & Sons.

Nearest Green Tennessee Whiskey

Introducing Nearest Green Tennessee Whiskey – the newest brand from the makers of the most awarded Bourbon and American whiskey portfolio of the last five consecutive years, Uncle Nearest. Named after Nearest Green, the world’s first known African American master distiller, this whiskey brings to life the Green family’s vision: a bottle bearing the name of the man whose legacy shaped an entire category. Crafted by 4-time Master Blender of the Year and fifth-generation Green descendant, Victoria EadyButler, this 84-proof Tennessee whiskey is perfect for sipping neat or mixing into your favorite cocktails. With its exceptional quality and approachability, this is truly whiskey for the people, honoring Nearest Green’s legacy in every pour. For more info, visit unclenearest.com

“If you are confident you have done everything possible to prepare yourself, then there is nothing to fear.”

– Michael Jordan

NEW LOOK!

FRESH - PACK SALSA

• 90 Day Shelf Life • Retail and Foodservice Sizes • Fresh, Not Cooked or Frozen

Retail, Foodservice and Private Label Inquiries Welcome

Each location offers unique favorites, from babka and challah buns to creative additions like everything bagel-dogs and latke-tot poutine. The Wrigleyville spot, located inside Hotel Zachary across from Wrigley Field, brings Steingold’s full circle for Aaron, a lifelong baseball fan who recalls childhood deli visits before Yankees games.

With plans for further growth, including outdoor seating and delivery at its takeout-only Grand Avenue bakehouse, Steingold’s is quickly becoming a fixture in Chicago’s culinary landscape. Combining time-honored flavors with playful, modern touches, Steingold’s Deli is more than just a place for bagels—it’s a new chapter in Chicago’s food story, honoring tradition while looking to the future.

Steingold Deli Locations include their Flagship store at 3737 N. Southport, 3626 N. Clark St, in Hotel Zacary, along with the Bakeshop 2939 Grand Ave. in Chicago. For more info visit steingoldsdeli.com.

Wendy’s to Shutter Underperforming Locations

Wendy’s will close a number of outdated restaurants in underperforming areas where average unit volumes are about $1.1 million and operating margins are well below the system average, Kirk Tanner, Wendy’s president and CEO, said during an earnings call. These closures will strengthen the overall health of Wendy’s system Tanner said. Total closures in 2024, including 140 more in the fourth quarter, will offset new restaurant openings, making net unit growth about flat, CFO Gunther Plostch said. The chain, which posted U.S. same-store sales growth of 0.2% for the third quarter, expects to open 250 to 300 new restaurants globally this year.

– Source: restaurantdive.com

‘Steingold’s continued from cover

Introducing IFMA: Food Away from Home Association

After decades of branding itself the International Foodservice Manufacturers Association (IFMA), a new identity for the 72-year-old organization was revealed today – “IFMA The Food Away from Home Association.”

Announced this morning at the organization’s Presidents Conference, the change was prompted by the association’s recent long-term strategic planning that included intensive self-examination and taking a clear-eyed look at the state of the industry.

After the pandemic years, it became clear that the foodservice supply chain and ecosystem are interconnected, with manufacturers, operators, and distribution partners needing each other to address critical challenges. Through surveys and in conversations with existing members and industry peers, IFMA realized that it was time for the organization to adapt to the needs of the industry it serves. The association says the new identity will more accurately reflect its strategy to represent the entire food-away-from-home marketplace.

“We have committed to the whole industry by broadening our membership rolls,” said Ben Wexler, president of Custom Culinary and 2024 board chair. “We know that manufacturers remain at the core of all we do, and by adding new categories of membership – notably operators, those in the supply chain, and service providers to our industry – we can better engage the entire ecosystem. It’s critical we all work together – not in silos – to address critical issues that advance the industry.”

Keeping IFMA as part of the association name was critical to the group. “It’s important to us that we maintain our legacy as IFMA while growing to serve a more dynamic and transformed foodservice community,” said Phil Kafarakis, President & CEO of IFMA The Food Away Association. “Our new name is purposeful and sets a clearer and more powerful message about who we are as an organization.”

Chicago’s One Off Hospitality Expands Culinary Empire with West Town Event/Catering Space

One Off Hospitality, the 11-time James Beard Award-winning hospitality collective behind iconic Chicago restaurants such as Blackbird, avec, The Violet Hour, Dove’s Luncheonette, and The Publican, is proud to announce the launch of their newest venture: One Off Hospitality Events & Catering. This new, stateof-the-art venue, located directly next door to Publican Quality Bread at 1753 W Grand Avenue in West Town, is now open. The 12,000-square-foot venue was first purchased by One Off in 2020 with the intention to once again trailblaze with a multiuse property to house both their growing Publican Quality Bread bakery business and a commissary kitchen. Publican Quality Bread’s first standing storefront opened in 6,000 square feet of the building in June 2022, and now the second 6,000 square feet will launch to serve as the new headquarters for the group’s highly anticipated catering arm, offering both full-service event production and the world-class culinary excellence the team is known for. Led by celebrated restaurateurs and One Off partners, Donnie Madia, Paul Kahan, Eduard Seitan, Terry Alexander, Peter Garfield and CEO Karen Browne, this expansion answers the longtime call for the group to fill an elevated, chef-driven void in the events industry.

Choice Hotels Opens 500th Extended Stay

Choice Hotels Intl., Inc. celebrates a pivotal moment in its growth journey with the opening of its 500th extended stay property, an Everhome Suites in Glendale, Arizona. This achievement underscores Choice’s rapid expansion and leadership in the economy and midscale extended stay market, powered by a playbook that helps drive revenue and lowers total cost of ownership with strategic new builds and targeted conversions that meet the increasing demand for accommodations of 7+ nights. Across the hospitality industry, Choice has the fastest-growing economy extended stay portfolio and leads in the economy new construction category, according to August 2024 STR Pipeline Data. As of the end of Q2 2024, Choice had over 350 hotels in the pipeline across four extended stay brands: Everhome Suites, WoodSpring Suites, Suburban Studios, and MainStay Suites.

America’s largest donut and coffee brand is unveiling a lineup of seasonal offerings that are sure to make spirits bright. Delight in Dunkin’s festive favorites, from the returning Peppermint Mocha and Toasted White Hot Chocolate Signature Lattes to the indulgent Cookie Butter Cold Brew and Donut, plus cozy holiday merch.

St. Regis Hotels & Resorts Opens Bold New Get Away

St. Regis Hotels & Resorts announces the opening of The St. Regis Longboat Key Resort, a beachfront sanctuary developed by Unicorp National Developments, with architectural design by 10 Design and interiors by Hirsch Bedner Associates. Located on Sarasota’s coveted barrier island,

the resort stands as the largest development on Longboat Key in half a century. Setting a new standard for coastal luxury and personalized service on Florida’s Gulf Coast, The St. Regis Longboat Key Resort exemplifies the brand’s dedication to elevating the world’s most exclusive destinations.

Mayflower Cruises & Tours Mystery Tour – 5 Days, 4 Nights Auctions and Appraisals

Paradigm: Making Meat Better

With VALERIE MILLER TRAVEL

One of my favorite tours from Mayflower is their Mystery Tour. I have been on numerous Mystery Tours and each one is different. A Mystery Tour is a tour on a motorcoach with a group of travelers – all who have no idea where they are going. The destination is a secret and the guide gives clues out along the way; it’s a guessing game where we end up. The clue on this tour was -Traveling north, south, east or west, we will drive through parts of four states to our furthest destination.

Paradigm Foods recently held a product showcase in conjunction with Purely Meats and Get Fresh Produce. Paradigm is proud to be part of the B Corp community, which embodies values of operating in a responsible and sustainable manner, from people, the environment, interactions with suppliers, to transparency as a business. Paradigm is a champion for the stories of their farmers through their premium quality meat and produce brands. They connect with customers to share the origins of where their meat comes from.

Paradigm Foods is a bespoke brand house of the best in Australian beef and lamb, on a mission to make meat better. Their name, ‘Paradigm’, is inspired by a passion to rethink the norm and find new ways of doing things. The approach starts with the end consumer – understanding what they want on their plates, and how the company can cater to these needs through premium agricultural practices. Through their portfolio of brands, they are championing the stories of their producers, empowering them to share their history and tales about the land, animals and people behind the products.

Caribou Coffee, a global premium coffeehouse, announced the return of its holiday menu, featuring a delightful mix of fan favorites and exciting new addition. Guests can order from a wide variety of handcrafted beverages, including innovative energy drinks, non-dairy options, and classic holiday flavors. New items include Cranberry Energy with Coconut milk Cold Foam and Cranberry Dark Chocolate Espresso Shaker, alongside the return of fan-favorites like the Ho Ho Mint Mocha and Vanilla Oat Nog Latte.

For five days sit back, relax and enjoy the tour as the mystery unravels. Your days are planned out for you. The only thing you need to worry about is being on the bus at the scheduled departure time the Tour Manager tells you. Along the way you have rest stops, attractions, scheduled lunches and dinners, and free time on your own. Your luggage is taken care of and hotel accommodations are included in the package. We had over fifty people on this tour and everything went smoothly. Our Tour Manager Kileen Prather did an outstanding job and so did our bus driver, Kevin! Tour Highlights Included – Our journey to us to four states: Illinois, Indiana, Kentucky, Ohio

• American Sign Museum in Cincinnati, Ohio – tour of The American Sign Museum a premier institution for preserving historic signs and promoting the contributions the sign industry makes to commerce, culture, and the American landscape.

• DeBrand Fine Chocolates in Fort Wayne, Ind., video on the history of DeBrand followed by a tour of their production kitchens along with many samples of chocolates.

• BB River Boat Cruise in Cincinnati, Ohio – lunch and a scenic cruise with panoramic views of downtown Cincinnati heading down the Ohio River.

• Smoke Justis BBQ Restaurant and Bar in Covington, Kentucky- buffet dinner followed by a Murder Mystery Show where our group participated in solving the murder.

• St. Mary’s Cathedral Basilica of the Assumption in Covington, Kentucky- the Mother Church of the Diocese of Covington. An historic temple of worship, the Cathedral remains after a full century one of the most beautiful works of religious architecture in America.

• Taft Museum and House in Cincinnati, Ohio - William Howard Taft National Historic Site preserves the birthplace and boyhood home of William Howard Taft, the nation’s 27th President and 10th Chief Justice of the U.S. Supreme Court.

• Zaharakos Restaurant – Ice Cream Parlor and Museum in Columbus, Indiana -our group had lunch on the second floor followed by the opportunity to make our own ice cream sundaes.

We visited so many more attractions, but I will keep some of them a secret. This was one jam-packed vacation. I met a lot of new travelers and repeat guests that were on my previous Mystery Tours. This was so much fun! For more info visit: mayflowercruisesandtours.com

Burger Buns

Focaccia and Ciabatta Breads

Sandwich and Panini Breads

Dinner Rolls

Valenzano Old World Loaf

French Breads (10 Varieties) Rustic Breads