Putting a Fresh Spin on the Traditional Chicago Steakhouse
Tomaska, Weiner and Mohr Combine to Unveil a Groundbreaking Restaurant: ‘The Alston’ in Spring
This spring, Chef Jenner Tomaska, Scott Weiner and Greg Mohr will unveil The Alston, promising to be one of Chicago’s most elegant and upscale dining experiences. The three influential hospitality figures have joined forces with the intent to blend the bold, comforting flavors of a traditional Midwestern steakhouse with the refined, timeless elegance of 1920’s French Nouvelle cuisine.
curate an opulent experience from start to finish, highlighting tableside service and other special moments throughout service. Guests can look forward to servers with bread and cheese carts, along with Chef Jenner’s innovative take on a Duck a la Presse carved at the table, where sauces will also be prepared and cooked in front of guests.
“Our goal for The Alston is to reimagine the traditional Chicago steakhouse,” says Tomaska. “I’m thrilled to further explore my passion and experience in classic French techniques while working with local purveyors and farmers of the Midwest to create something truly unique. By focusing on executing traditional dishes, sauces and spreads of a classic steakhouse to the highest caliber, The Alston will offer an unforgettable dining experience in one of the most beautiful dining rooms in Chicago.”
Chef Tomaska will elevate the traditional steakhouse by utilizing the highest-quality ingredients, including the finest produce and beef from the Midwest alongside classic French techniques and the rich flavors of open-fire cooking. Drawing on the reputation of one of Chicago’s most seasoned hospitality groups, Weiner, Mohr and the Fifty/50 team will
More is more at The Alston, where the design will exude unparalleled luxury, as reflected in the dishes themselves. In addition to the grand 350-seat dining room, the space will boast a Champagne bar, an expansive private terrace, and both private and semi-private dining spaces, with an aesthetic that combines classic and contemporary touches taken to the exquisite.
Left to right: Greg Mohr, Chef Jenner Tomaska, Scott Weiner
CiderCon Coming to Chi-Town
The 15th annual CiderCon will take place in Chicago, Illinois from February 4-7, 2025 at the beautiful Hilton Chicago. CiderCon, the world’s largest professional cider conference, will feature a stellar line-up of speakers who will delve into the 2025 theme, “Cider’s Balanced Future: Planet, People, Profit.” Speakers will cover a wide range of topics on sustainability, ranging from agricultural practices to business practices, manufacturing, people management and beyond.
Stella’s Confectionery, LLC and Award-winning Pastry Chef Annaluna Karkar who founded the artisan chocolate company, celebrated two bronze medals at the 2024 Academy of Chocolate Awards, London. Karkar has been honored with two Bronze Medals, solidifying her place as an elite chocolate maker on the international stage. Stella’s Confectionery is an award-winning, 100% woman-owned, artisan crafted, small batch chocolate and toffee company. Stella’s is based in Chicago with a commercial facility in Oostburg, Wisconsin.
Nic & Junior’s from Acclaimed Chef Junior Borges, Slated for March Launch
Hailing from Dallas, Borges is the former Executive Chef of Meridian, the country’s first modern Brazilian fine dining restaurant, which earned him a prestigious James Beard Foundation Award nomination in 2023 as a semifinalist for Outstanding Chef. He now serves as Chef Partner for Austin-based Excelsior Hospitality, overseeing the kitchens at the group’s critically acclaimed Northern Italian restaurant Juniper and the locally beloved casual Italian concept Uncle Nicky’s. Nic & Junior’s will mark Borges’ first restaurant as both Chef and Owner, a proud venture he’s pursuing with longtime friend Nicholas Yanes, owner of the Excelsior Hospitality group. Yanes is native to Austin and moved to Chicago in 2020 where he has developed strong roots in the area and local dining community. Together, they’re bringing their vision of hospitality and cuisine to Chicago with Nic & Junior’s, and they couldn’t be more excited to join the city’s world-class dining scene. Nic & Junior’s, set to open in Chicago’s River North neighborhood this March at 405 N. Wabash in Chicago.
Thomas Carlin and Rachel Canfora-Carlin Bring Burl to Evanston
Burl, the first-ever restaurant venture from husband-and-wife duo Chef Thomas Carlin and Rachel Canfora-Carlin, is set to open in Evanston on Central Street in 2025. Burl will feature a farmer driven, wood fired kitchen, which will offer shared plates, curated wines and an optional casual tasting menu experience. The restaurant will seek to dive deeper into the lives and inspirations of the farmers that Chef Carlin has spent years working with throughout his career, establishing itself as the North Shore’s go-to destination for elevated, yet approachable dining. The team at Burl will bring their more than 20 combined years of culinary and hospitality experience in Chicago’s fine dining world to establish a fixture of the Evanston community.
Scooter's Coffee, is proud to announce its recognition as the No. 2 Top Coffee Franchise of 2024 by Entrepreneur Magazine. Known for its specialty coffee, fast drive-thru kiosks, and serving smiles, Scooter's Coffee is only one of two coffee brands to break the Top 100 in the overall Franchise 500 ranking. Since its founding in 1998, Scooter's Coffee has grown to include over 840 locations across the United States. The company's compact drivethru kiosk model, focus on efficiency, and dedication to quality have made it a standout in the competitive specialty coffee market.
DINING WITH
February 2025
BONCI PIZZA • 1855 W. Diversey Ave. Chicago 773-904-7943. Bonci is a Roman-style Pizza al Taglio which is a large, rectangular pizza loaded with toppings, cut with scissors into quadrilateral slices and sold by weight. A large variety of pizzas are displayed across the counter, choose your pizza and tell them how large you would like the slice to be, they’ll cut it for you. All the pizzas looked amazing so it might be hard to choose only one kind, so try a few. We ordered a few slices- the Lemon Ricotta, the Margherita and a Pepperoni. The toppings were so fresh and the crust was crisp; it was outstanding. Definitely check them out, they have a few locations in the Chicagoland area.
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Chef Joe Labombarda has spent more than a quarter century in the food industry, and he’s currently entrusted with overseeing 280 higher education foodservice operations. In all his time in the industry, the chef has rarely seen young people as health-conscious as members of Gen Z and Gen Alpha are. “What’s evolving is just the awareness of what they’re putting in their bodies – food as a fuel source,” said Labombarda, the senior VP of culinary at Chartwells Higher Education. The veteran chef leads menu development and tracks Gen Alpha and Gen Z dining habits through surveys and feedback.
CHICAGO SWEET CONNECTION BAKERY • 5569 N. Northwest Hwy, CHICAGO • 800-869-6199. For a quick and easy snack to serve at one of my gatherings, I always stop in here to pick up their delicious spinach and cheese pies. These flaky, savory treats are always a hit! Besides their amazing pies, the bakery offers a wide variety of cakes, desserts, pastries, Mile High cakes, and beautifully packaged cookies. perfect for any occasion. I often pick up some of their Greek cookies too: my two favorites include the Melomakarona and the Kourabiedes. They have some amazing brownies too, plain or with nuts, both are equally gooey and delicious.
EL FAST BURRITO • 1165 S. Lee St. DES PLAINES, IL 847-299-1144. This fast food Mexican restaurant has been serving the neighborhood for years. They are located in a strip mall. You can dine in or carry out. I always do a pick up from here. The menu includes all your Mexican favorites including burritos, tacos, tostadas, quesadillas and so much more. I love their guacamole, they make it fresh to order and it’s always so good, plus it comes with a big bag of fresh chips. And my other favorites here are the Jr. steak burrito and the steak tostada. The steak is so flavorful. For my drink sometimes I order a Mexican Coca Cola or their Horchata. The staff there is super friendly!
ELI’S CHEESECAKE WORLD • 6701 W. Forest Preserve Dr. CHICAGO • 773-205-3800. Upon entering you’re greeted by a stunning mural that showcases Eli’s rich history from its origins to launching their bakery and becoming one of the nation’s leading dessert makers. The outlet features an array of delicious treats, including my favorite individual slices of Eli’s Chocolate Chip Cheesecake and their irresistible Double Marshmallow Crispy Bar. They have a cozy café where you can sip coffee and enjoy your dessert. I was impressed by the huge selection of cheesecakes. With Valentine’s Day coming up, I recommend picking up one their Strawberry Cheesecakes. You can also find their cheesecakes in your local grocery store.
MATARI COFFEE • 8800 Gross Point Rd SKOKIE, IL 847-779-3141. This is a newly opened Yemeni coffee shop. The place is gorgeous, with its sleek black and white design and gold letters on the wall. I stopped in over the weekend and the place was packed. There was such a great vibe in there and it was nice seeing all different ages enjoying their drinks and pastries. The young man at the counter did an amazing job answering a ton of questions from the guests. I tried the hot Yemeni tea, which had such a great flavor and aroma and I picked up one of the Dubai chocolate cake pastries. The cake was so decadent and rich, it was delicious and great for sharing.
UMAKA RAMEN • 5220 Fashion Outlets Way ROSEMONT, IL 773-226-9863. They are located in the Food Court at the Fashion Outlet Mall. On the counter they have a display of their dishes so you can get an idea of what they offer. Everything here is made to order and worth the wait. I had the very hearty Tonkotsu dish which had a flavorful broth and it came with a hardboiled egg, sprouts, and ramen noodles. You can spice it up to the level of your liking. It’s a little messy to eat,but I truly enjoyed it.
Easy Ways to Demonstrate Hospitality
1. Say ‘Thank You’ to Guests
Always express gratitude to your guests for their patronage. A simple “thank you” goes a long way in making them feel valued.
2. Invite Guests Back When They Leave
As guests exit, warmly invite them to return, leaving them with a positive impression of your establishment.
3. Acknowledge Guests with a Greeting
Whether passing by a customer or seeing them enter, always say hello to acknowledge their presence.
4. Treat Everyone Like Ladies and Gentlemen
Show respect and kindness to every guest, creating a welcoming atmosphere.
5. Hold the Door Open
Whenever possible, hold the door for those entering or exiting as a simple but powerful gesture of courtesy.
6. Give Genuine Compliments
Offering a sincere compliment can brighten a guest’s day and strengthen their connection to your business.
7. Thank Guests for Calling
When answering the phone, thank the caller for reaching out and offer your assistance.
8. Greet Guests as They Walk In
Make it a priority to greet guests as soon as they enter to set a positive tone for their visit.
9. Refine Order-Taking Phrases
Instead of asking, “Is that all?” when taking an order, try saying, “What else may I get for you?” This shows enthusiasm to serve.
10. Practice Suggestive Selling
Offer thoughtful suggestions for additional items that complement the guest’s order, enhancing their dining experience.
11. Encourage Carry-Out Guests to Dine In When serving carry-out customers, invite them to enjoy their next meal in the restaurant, highlighting the benefits of the dine-in experience.
These simple, yet impactful steps can significantly elevate the level of hospitality in your establishment.
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Craft Brewers See Shift in Consumer Tastes
Craft brewing has flourished in the US, with the number of brewers hitting 9,906 in 2023, from just 89 in 1978, and craft brewers now employ about 460,000 people, according to the Brewers Association. In 2024, the craft beer industry experienced a shift as the number of breweries stabilized for the first time in nearly two decades. While consumer preferences evolved towards a wider variety of alcoholic
options, including hard seltzers, spirits, and flavored malt beverages, this evolution opens new opportunities for craft brewers to innovate and adapt, potentially leading to exciting new products and niche markets. The craft beer sector remains resilient, and the changing landscape presents a chance for creative reinvention in an increasingly diverse alcoholic beverage market. – Source: The New York Times
CHEF PROFILE
Brandon Bruner Sr
Lynn’s Chicago Pizza / Aja: Urban Italian 501 East 61st Street Chicago, IL
Birthplace: Chicago
Current Position: Owner/Cuilnary Director.
First Foodservice Job: Weber Grill
Favorite Food: Was pizza before I opened my place. Ramen is definitely my jam now.
Favorite Food to Prepare: My favorite dish to prepare is Lehsuniya Chicken Tikka, traditionally cooked in a tandoor, a clay oven. I appreciate the complexity of flavors achieved by marinating chicken in a garlic-infused yogurt sauce, then roasting to perfection in the tandoor’s unique heat.
Memorable Customers: One of our most memorable customers is a wonderful couple from the community where we live and work. They first discovered us during our pop-up events last year and became loyal supporters of our pizza. When we opened the restaurant, they were among our first guests. On their second visit, they told us how much they loved the pizza and shared that they had also purchased tickets to our Aja Urban Italian dinner. Their excitement and gratitude for having us in the community were truly heartwarming and a reminder of why we do what we do.
Worst Part of Job: Unfortunately, the worst part of the job has been encountering a lack of passion from some team members. What started as a shared goal of putting out the best possible dishes and creating unforgettable guest experiences has sometimes shifted to a focus on just getting through the task at hand. It can be challenging to push for excellence and attention to detail when that passion for the guest experience isn’t shared by everyone.
Most Humorous Kitchen Mishap: Honestly, there’s no single story that stands out, but let’s just say there’s been way too many messes to count!
Favorite Food to Prepare: It’s a close tie between fine-tuning my pasta-making skills and crafting a truly balanced, complex soup. But if I had to choose, I’d say soups take the top spot. There’s something deeply satisfying about building layers of flavor and creating harmony in a dish that seems simple but requires so much technique. Pasta is a very close second, though there’s always joy in creating something from scratch and perfecting it over time.
What part of the job gives the most pleasure? I find the most pleasure in solving problems and finding creative solutions. While being a chef is amazing and cooking is at the heart of it all, being a chef also means stepping into the role of a businessman. That’s the tricky part, but also the exciting part. The process of navigating the challenges of running a restaurant while staying true to my creativity.
If you couldn’t be a chef, what would you be and why? I’d be a detective. Like being a chef, it’s all about piecing things together to solve a puzzle and create a complete outcome.
What is the best advice you ever received? Recently, while at Restaurant Depot, an old-school chef saw me rushing around and asked, “You got your own place?” I said yes, and he replied, “You’re running on adrenaline and ambition. Take a deep breath.
Other than family, who was your greatest culinary influence? Sean Brock and Nancy Silverton. I love their books and their stories, but more than that, studying their work has been truly inspiring. Their dedication to their craft and the depth of their knowledge continue to influence me as a chef.
Auctions and Appraisals
Mate is Trending in 2025
Datassential’s 2025 Food, Flavor, and Beverage Trends list highlights the growing influence of global flavors on US menus, packaged foods and beverages. Yerba mate made an appearance among the top 10, as did saffron, which can be used to color beverages. Looking even more long-term, the south Asian herbal syrup rooh afza, which can be used in cold beverages to deliver floral tones, is moving up the list. – Source: Food Business News
For the first time in nearly a decade, Ritz Bits Cracker Sandwiches are introducing a brand-new flavor to heat things up: Spicy Queso. Offering a savory, flavorful taste, Ritz Bits Spicy Queso Cracker Sandwiches are a delicious addition to spice up your snack collection – whether you’re munching at home or snacking on the go.
Promoting Weekly Restaurant and Bar Events to Attract Guests
Many establishments are beautifully set up and ready to host guests, but fewer people are venturing out these days. By organizing weekly gatherings and promoting them through social media and online postings, you can draw in new patrons and create loyal customers. Here are some event ideas designed to appeal to specific groups and bring people together in your space:
1. Singles Over 50 Night: Foster connections for those in this vibrant stage of life with an evening of light music, drinks, and mingling.
2. Divorced Parents Night: Provide a relaxed setting where divorced parents can meet, share stories, and enjoy a night out without the kids.
3. Single Parents Night: Create a welcoming environment for single parents to unwind and socialize with others who understand their challenges.
4. Single Mothers Night: Celebrate single moms with special discounts, themed cocktails, and an evening of pampering.
5. Single Fathers Night: Host a laid-back gathering for single dads, complete with craft beer and hearty appetizers.
6. Widow and Widowers Networking Night: Encourage community and support among individuals navigating a new chapter of life.
7. Mom’s Night Out: Cater to busy moms looking for a well-deserved night of fun, featuring special wine pairings or dessert tastings.
8. Fantasy Sports Night: Draw in sports enthusiasts with game screenings, beer specials, and fantasy sports contests.
9. Cocktail and Mixology Demonstrations: Teach guests how to make signature drinks while enjoying the ambiance of your bar.
10. Cooking Demonstrations by Your Chef: Showcase your chef’s talents with live demonstrations of signature dishes, paired with tastings or wine pairings. In instances where you are not permitted to charge admission, make it an event and require a minimum purchase.
With consistent promotion and execution, these events can transform your establishment into a go-to destination for meaningful connections and entertainment.
Potbelly Menu Expansion
In an effort to keep the menu streamlined, Potbelly has expanded its offerings without adding complexity. The menu now includes 12 curated sandwiches, with the addition of the Cubano and Sweet Heat Pork BBQ sandwiches, as well as four new sauces that allow for customization. The chain continues to promote quality and value with new combo meals and premium ingredients.
– Restaurant Business
Free for Food Business Professionals, Chefs, Owners, and Buyers. Free to Attend, Learn and Network. Free Food Tastings and Raffle Prizes.
MONDAY, MARCH 3 • 5 - 9 p.m. Moretti’s Chicago – 6727 N. Olmsted, Chicago
Steve Felson is Senior VP of Operations & Training at The Buona Companies – operators of the fastest growing family owned and operated Italian Beef chain in the country. Buona is renowned for delivering a warm, personalized customer experience for each guest, even with the high volume their locations experience. Join us as Steve shares secrets of how they keep their turnover low, while inspiring employees to deliver excellence with each order.
ANNOUNCING OUR NEW LOOK!
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Vongerichten’s Hands-On Approach
Chef and restaurateur JeanGeorges Vongerichten’s resilience is evident in his ability to keep his diverse restaurants thriving despite challenges like the pandemic. The French native’s commitment to quality and adaptability, such as enhancing takeout services, has helped sustain his portfolio of nearly six dozen eateries ranging from French-American to Latin and vegan cuisines.
– Source: Fortune
Young Diners More Likely to Eat Out
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It’s no secret that Millennials and Gen Z are key audiences for foodservice companies. They are more likely than Gen X and Boomers to dine out, takeout from quick service restaurants and order delivery or takeout online. Communicating through social media, advertising and mobile apps will be key to reaching these younger consumers. These audiences want to learn about the culture and people behind their favorite restaurants and food chains, providing an opportunity for deeper connection. Of course, quick service restaurants will also want to ensure their menu items are aligned with younger tastes – and supporting those items with the right packaging that combines performance with aesthetics and sustainability will be key. – Source: QSR
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Spotlight on Leadership Meet Ted Arvanitis, GARC Board Member
Name: Ted Arvanitis
Business Name/Location
The Sports Page Bar & Grill
1330 East Rand Road, Arlington Heights, IL
Years in the industry:
Second-generation restaurant owner, working in the industry for his dad, since the age of 12.
What was the best advice you’ve ever received? Nothing is bought, everything is sold.
Describe your concept. Neighborhood sports bar, full menu, family-friendly operation, open for lunch and dinner since 1985.
What was the biggest challenge you had in 2024? High labor cost and shortage of qualified help, forcing change to reduce open hours to 5.5 days per week instead of 7.
What is your goal for 2025? To incorporate technology to reduce labor and to increase catering sales.
How long have you been involved with GARC? Since its inception, 21 years ago.
What are your favorite GARC member benefits? Cooperation and relationships with distributors and manufacturers. I feel like the GARC vendors act as a partner, providing me with excellent pricing, substantial Coca-Cola savings, rebates and off-invoice pricing helps me to save more than $10,000 per year.
What’s the best advice you can give to those in the industry? Keep a close eye on your costs. If you don’t manage pricing and portion sizes carefully, you’ll see money slipping out the door. Reducing waste is equally critical, but never compromise on quality just to save a few dollars. Success comes from thinking long-term – the small details add up to big results.
Spritz Society, the awardwinning sparkling cocktail brand, has partnered with V8, the original plantpowered drink, to develop a first-of-its-kind Bloody Mary Spritz. Combining Spritz Society’s passion for high-quality, convenient cocktails and V8’s tradition of bold, vegetable-packed flavors, the result is a fresh and unique take on the traditional Bloody Mary.
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Fox Valley Fire’s Larry Paris Retires After 54 Years
Larry Paris – Commercial Cooking Systems, Fire Extinguisher and Off Road Suppression Systems representative is retiring after 54 Years . Larry’s official start date was March of 1971, and has never worked anywhere else. He actually started working part-time for petty cash well before that. Larry’s father, Owen Paris was Fox Valley Fire’s first serviceman and he recommended his high school son for part-time work cleaning, washing trucks and other odd jobs on Saturdays. After graduation Larry went to college in Chicago and still maintained working at Fox Valley Fire.
In 1975 Larry got his first service truck and route, servicing extinguishers and commercial cooking systems on site. Larry’s work ethic and sales ability led him to become a sales rep in 1977. Larry has significantly grown Fox Valley Fire’s south suburbs and northern Indiana customer base. When Off Road Suppression Systems became a market in the early 2000’s, Larry was able secure a signed contract with Waste Management, Caterpillar, Amerex for Fox Valley Fire to install the systems on all Waste Management equipment. This was not an easy feat with all of the corporate lawyers involved. The significance of that contract started the entire Waste Industry putting Amerex systems on their new machines. It has grown to about 100 to 150 systems orders per year.
It’s not often these days that employees reach retirement and have spent their entire career with one company. Fox Valley Fire is proud and fortunate to have had Larry as part of their team. Larry, congratulations on your much earned retirement!
For over a century, the IRA has ad vocated at al l l evel s f or the b est i nterests of the state' s restaurant and hosp i tal i ty communi ty. Recently, w e' ve w orked 2 4/7 to:
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LEGALIZE COCKTAILS TO GO CAP FEES FROM DELIVERY SERVICES
EXCLUDE RESTAURANTS FROM FTC RULE, SAVING $3.5 BILLION, OR $4,800 PER RESTAURANT
REDUCE BIPA FINES WITH LEGISLATIVES CHANGES
HELPED TO PASS INTERCHANGE FEE PROHIBITION ACT, ELIMINATING SWIPE FEES ON SALES TAX AND GRATUITY.
We ensure that you stay connected to the p ul se of the restaurant communi ty and have the resources needed to grow your b usi ness.
Elevated To-Go Food on Trend
Chefs and industry experts predict that 2025 will see a rise in tastefully prepared to-go food as diners balance price consciousness with the desire to splurge. Other trends include dessert caviar, cooking with African grains, a focus on storytelling in dishes and the use of AI for recipe development and cost efficiency.
– Source: Food & Wine
Papa John’s Franchisee Sees Steady Growth
Since acquiring his first four Papa Johns locations in 2020, Chris Patel has expanded his franchise to nearly 70 stores. His growth strategy involved acquiring underperforming locations and transforming them through improved service, value, and team investment. Patel plans to continue this expansion, aiming to reach 250 units over the next five years, with new locations planned across several states.
– Source: QSR
Lisa Gilbert
lgilbert@illinoisrestaurants.org
312.787.4000 or visit: www.illinoisrestaurants.org
The Gulch is now open in the bustling Gulch neighborhood of downtown Nashville, nestled between downtown Nashville and the West End and steps from famed Broadway Street, offering easy access to the city’s best retail shops, restaurants, bars and live entertainment. Developed through a partnership between New Orleans-based real estate firm HRI Hospitality and Nashville-based C. B. Ragland Company, the hotel features 210 rooms with 2,200 square feet of indoor and outdoor meeting space, a spacious fitness center and flexible common spaces. It also boasts Café Between, an all-day coffee and cocktail lounge welcoming guests and locals.
BOOKSHELF
Love: My Love Expressed Through Food
Author: Chef Richard Ingraham
ISBN-13: 979-8869355072
Chef Richard Ingraham knows food, and is renowned for showing love for others through his cooking . He is now bringing that experience to all in his new cookbook Love: My Love Expressed Through Food.
In Love, Chef Richard not only shares with readers his favorite recipes, but also takes us into a deep dive into how food is an integral part of the human experience. He strongly believes in the power of food, having personally witnessed its ability to revive relationships, declare love, and interweave cultures. In Love Ingraham encapsulates his personal journey of falling in love with cooking, and aims to inspire individuals on their own profound culinary self-discover.
Throughout the book readers will find Chef Richard’s top recipes for breakfast, lunch and dinner, as well as desserts and pantry staples like spice blends and sauces you can make ahead to have on hand at any point to elevate your meals. As a bonus Chef Richard included QR codes that make Love interactive, letting readers instantly access videos of food preparation, family videos, backstory and more.
Private Chefs Focus on Health
Private chefs are redefining their roles by focusing on health and longevity, catering to clients who prioritize gut health and nutritious diets
Chef Austin Beckett in West Palm Beach, Fla., Maryam Ishtiaq in Dallas, Brandon Rogers in Chicago and Dana Minuta in the Hamptons are examples of this trend, with each chef bringing unique backgrounds and culinary expertise to their clients.
– Source: Forbes
Legendary Desserts for Famous Restaurants
The Many Features of Pizza Hut’s Prototype
The Plano, Texas, restaurant includes self-service kiosks, cabinets for contactless pick-up and a guest-facing pizza-making station to showcase. In addition, the restaurant will introduce a drive-thru featuring a “Hut ‘N Go” menu that offers a select list of “ready-now” items that customers can quickly order and pick up at the window. The new location also includes sustainability-oriented features, including energy-efficient lighting, energy-efficient ovens with in-vent hoods and Energy Management System (EMS). The chain is also using auto lift fryers in this location. The design, which replaces a decades old prototype, is in use in nearly 2,000 units in roughly 80 countries, per a Pizza Hut release. – Source: RD&D
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Explore aisles of hot ideas and vendors that will help take your business to the next level Taste. Touch. Smell. Test. You can’t do that online!
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Extend Shelf Life: Increase product shelf life by up to 5X, reducing waste and enhancing profitability.
Cleaner Labels: Eliminate the need for artificial preservatives and additives while maintaining top-tier quality.
Safety You Can Trust: Achieve a 5-log reduction in Listeria monocytogenes, beyond USDA safety requirements, in a HACCP-compliant, contamination-free process.
Maximize Efficiency: Improve inventory management, expand market reach, and reduce environmental impact with this sustainable food processing solution.
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Acosta Group Makes Five Consumer Predictions for 2025
Acosta Group has announced its 2025 consumer predictions. The organization’s annual insights provide a clear view of evolving consumer behaviors for brands, retailers, and foodservice operators amidst ongoing economic uncertainty.
Acosta Group’s Five Predictions:
• A new definition of “value” to drive shopper decisions.
• Consumers will crave affordable indulgence away from home.
• In-store experiences will become a new canvas for retail media.
• Shoppers will embrace effortless shopping in their social media feeds.
• Empowered shoppers will drive a wave of change in health and wellness sectors.
HR MATTERS
Seven Employment Policies for 2025
Employee handbooks are important for establishing employee expectations, addressing workplace issues, and defending against potential lawsuits. Failing to update the employment policies in these handbooks regularly can make employers vulnerable to legal risks and liabilities that may result in costly fines, penalties, and attorney fees. Employment laws are often complicated, and employers must know about new regulatory developments that may impact their organizations and workforce. The start of the year provides employers with an excellent opportunity to review and update their policies.
Several important new legal developments include:
1. Captive audience bans.
2. Final regulations implementing the Pregnant Workers Fairness Act (PWFA).
3. Paid medical and family leave laws.
4. Creating a Respectful and Open Workplace for Natural Hair (CROWN) Acts.
5. Expanded protected classes.
6. Pay transparency.
7. Increased enforcement of employees’ rights under the National Labor Relations Act (NLRA).
For full HR Compliance Bulletin info, visit: https://www.employco.com/blog/2024/12/19/ hr-newsletter-7-employment-policies-to-review-in-2025
Griffen Wilson, VP Employco, USA
Local News
M&M’S, proudly part of Mars, revealed its 2025 Valentine’s Day Gift Guide, exclusively on MMS.com, the one-stop shop for customizable gifts, party favors and limited-time seasonal flavors to share the love this holiday. Whether looking for a Valentine’s gift for that special someone, a party favor for a Galentine’s bash, or just a little something sweet to treat the family, M&M’S has an array of colorfully fun and heartfelt products that bring people together.
Beautiful: The Carole King Musical will be going on January 29, 2025 - March 30, 2025 at the Drury Lane Theater 100 Drury Lane in Oakbrook Terrace, Illinois.
Choose Chicago, the city’s official destination marketing organization announces the return of the annual Chicago Restaurant Week through Sunday, February 9, 2025. Food lovers can reserve tables and view menus online for multi-course meals at more than 470 Chicagoland eateries at eatitupchicago.com. Congratulations to The Evie located at 537 N. Michigan Ave. in Chicago for being selected as #16 on Yelp’s 2024 List of The Best New Restaurants 2024. The Evie offers full lunch/dinner and weekend brunch service, presenting a menu of reimagined American classics and city favorites. DINX Social Club, a new luxury indoor pickleball and sports venue, is set to open its first location at 1931 Skokie Valley Rd in Highland Park, Illinois. The club will feature state-of-the-art amenities, including regulation-sized pickleball courts, advanced golf simulators, and social and dining lounges. If you’re a fan of the Groundhog Day movie, head out to Woodstock, Illinois and take the Walking Tour that the Groundhog Days Committee has developed. Many sites have been recognized with an engraved metal plaque that refers to the appropriate scene form the movie. You can enjoy walking the paths and remembering the moments any time of the year. Monster Jam, the most action-packed motorsports event on four wheels is coming to the Allstate Arena 6920 N. Mannheim Rd. in Rosemont, Illinois Feb. 28-Mar. 2,2025. Pizza Ranch plans on opening a new restaurant located at 780 N. Rolling Rd. in Round Lake Beach, Illinois. Coming Soon! The Round
Lake Beach opening on Rollins Road will be the ninth Pizza Ranch location in Illinois, providing a welcoming place for families and friends to enjoy legendary pizza, the “country’s best chicken” and a friendly atmosphere.
Restaurant Week 2025 Presented by Elmhurst City Centre will be held Feb.21 - Mar. 2,2025 at Elmhurst City Centre 109 W. First. St. in Elmhurst, Illinois. Discover exciting new dishes and savor exclusive specials at your favorite restaurants.
SAVE THE DATE: The Performance Foodservice – Chicago FoodCentric Event will be going on March 19, 2025, from 10 am to 3 pm at the Renaissance Schaumburg Convention Center 1550 N. Thoreau Drive in Schaumburg, Illinois
The 15th Annual St. Charles Restaurant Week is back! From February 3-7, 2025. This is the perfect opportunity to explore new restaurants in St. Charles, Illinois or revisit old favorites. No matter what you choose, we hope you can get out and support the amazing St. Charles restaurants.
The Chicago Automobile Trade Association, producer of the Chicago Auto Show will be held Feb. 8-17 at McCormick Place. Showgoers can once again expect an engaging show with the latest new vehicles, outdoor ride-and-drives and indoor test tracks, including the return of Chicago Drives Electric, a one-stop-shop for electric vehicle ride-alongs and education.
The Illinois Association of Meat Processors proudly celebrates their 50th Anniversary at the 2025 Convention and Trade Show on February 20-22, 2025. The convention will be held at the Keller Convention Center and Holiday Inn at Effingham, Illinois.
PFS-Chicago Corporate Chef Steve Zabel Serves Up Expertise
This past December, Area Career Center (Hammond, IN) was thrilled to welcome Performance Foodservice-Chicago Corporate Chef Steven Zabel as a Culinary Arts program guest teacher. Chef Zabel shared his incredible journey in the culinary world, from his family business to his role in representing some of the industry’s top food producers. After an inspiring presentation, Chef Steve, Chef Jack K Velazquez Jr. from the ACF Indiana Chapter, and the culinary class moved to the kitchen for a dynamic hands-on demonstration, diving into meat fabrication, perfect steak cooking techniques, and, of course, sampling the delicious results!
The Area Career Center gave a huge thank you to Chef Steve for his time, expertise, and invaluable insights allowing the culinary students to walk away with a deeper understanding of the foodservice industry.
For a chance to see Chef Steve in action, attend the Performance Foodservice-Chicago 2025 Spring Show at the Renaissance Schaumburg Convention Center Hotel on Wednesday, March 19, 2025. See the ad on pg. 13 for show information and registration details.
Chef Steve’s Story
Following his father’s career choice, Chef Steve studied at the Scottsdale Culinary Institute, a Le Cordon Bleu program. After graduating as valedictorian, he worked at exclusive restaurants and hotels and studied under influential leaders of the American culinary profession, such as Eddie Matney and Emeril Lagasse.
Chef Steve also honed his craft by traveling throughout the U.S., Europe, and Mexico to soak up distinct dishes, regional styles, and cultures.
After decades of working as a chef and various front and back-of-the-house management positions, Steve transitioned to foodservice sales in 2011. Today, Steve is the Corporate Chef for Performance Foodservice-Chicago, where he shares his unique style and business knowledge with customers and prospects who schedule a Culinary Experience consultation at the company’s Montgomery, IL, test kitchen. No matter the cuisine, Chef Steve has the experience to create innovative dishes that inspire operators to maximize their innate talents and take their menu to the next level.
Iannucci Named Mas Mex CEO
John Iannucci is the newly appointed CEO of Mas Mex, the restaurant group behind Texas-based Escalante’s Fine Tex Mex &
and Chicagolandbased Fat Rosie’s Taco and Tequila Bar. With over 25 years of leadership experience at iconic brands like TGI Friday’s and The Cheesecake Factory, John is focused on scaling Mas Mex’s brands while maintaining their authentic charm. Since stepping into his role, he’s driven operational excellence, strengthened leadership teams, and overseen the record-breaking opening of Fat Rosie’s Rosemont, the sixth location of this vibrant, family-friendly taco and tequila bar throughout the Chicago suburbs.
Chef Steve Zabel
The Power of Being Connected: How Joining Your Restaurant Co-Op Can Be A Key To Success
Greek restaurants have long been acclaimed for their warm, customer welcomes. They know that being connected to their customers helps their businesses thrive.
The Greek American Restaurant Cooperative, GARC, welcomes all types of independent restaurants in the Midwest – including Illinois, Indiana, and Wisconsin. GARC keeps its members connected by providing important advantages they need and value.
Building a Strong Foundation
In the early 1900s, Chicago became home for hundreds of thousands of Greek immigrants. Hard working and serious, many of those immigrants later opened their own restaurants. Many of those owners felt isolated and began to think about how restaurant owners could work together to get better pricing and rebates.
In 1986, a group of Greek immigrants who had started restaurant businesses in the Chicago area met and discussed their vision to form an association of independently owned restaurants. They wanted to leverage their purchasing power to gain favorable pricing and rebates from various purveyors and suppliers to compete with the large Chain restaurants.
GARC, the Greek American Restaurant Cooperative, was created in 2008. “The co-op is a win-win, we don’t just provide savings for members, we provide support for vendors, who love the opportunity to connect with restaurants in the community.” Ted Arvanitis, Chairman of the Board.
Today, there are over 2,000 GARC members in Illinois, Wisconsin, and Indiana. The corporate office is located in Park Ridge, IL. GARC members’ combined purchases total over 100 million dollars, and include restaurants from QSR, midscale, casual and fine dining segments. Their three membership levels – associate, executive and prime executive deliver a variety of benefits to support their members. All are based on participation levels and commitment to the program. Programs vary from off-invoice to bi-annual paid rebates.
GARC’s initial members were Greek American owners. But the cooperative values all of its members who today come from of a wide range of nationalities and backgrounds.
Being Connected Strengthens Purchasing Power
The purchasing department is an integral part of a successful business. Many independent restaurant operators don’t have the time and the resources necessary to get the best pricing and discounts on their purchases. GARC does a lot of negotiating on their behalf. At the end of the year, those rebates and off-invoice allowances add up to a significant amount of money, all of which goes directly back to the member.
The challenges restaurants face today with razor-thin margins and labor challenges is forcing operators to look for ways to trim the budget – by optimizing labor and finding other cost-cutting measures. The power of purchasing as a co-operative offers operator members the benefit of making purchases as a group to keep costs down. Continued on page 44
“Even
SATISFIED CUSTOMERS INCLUDE:
Buona Beef + Four Corners Tavern Group + Bravo Restaurants + Gino’s East + Pompei Bakery
Turano Bakery + Chicago Pastry + Phil Stefani Restaurants + Scooby’s Drive-In + Devanco Foods
Angelo Caputos + Brookhaven Marketplace + Gene & Georgetti’s + Burrito Parilla + Taco Bell
Mission Barbecue + Starbucks + Chipotle + Paisan’s Pizza + Jim’s Original Lucca Osteria & Bar + Rosati’s Pizza + Ala Carte Entertainment Group
– Lee Iacocca
a correct decision is wrong when it was taken too late.”
Personal Goal Setting for a More Productive 2025
It pays to reflect and set goals for what you want to manifest each year. Consider common areas for goal setting:
• Personal growth
• Personal spirituality
• Fitness and health
• Family
• Partner relationships
• Educational initiatives
• Fun and enjoyment
• Career
• Finance
• Strengthening community ties
Use this trick for effective goal setting: State your goals in the present tense to trick your mind into believing they have already been achieved.
Examples:
“I am saving money every week.”
“I am a more productive and prosperous employee.”
This approach helps program your mind and the universe to align with your desired outcomes.
Setting goals is easy. All you need to do is put your mind to it, type them out or write them down. For added power, read them outloud every day. You’ll be amazed at what happens!
AROUND CHICAGO With VALERIE MILLER
Smyth Chicago Retains Three-Star Michelin Rating
The restaurant’s Michelin star status retention continues an historic year for Smyth, which also earned inclusion to World’s Best Restaurants earlier in 2024
Smyth, from Chefs John Shields and Karen Urie Shields, has officially earned a three Michelin starred status through the Michelin Guide for 2024 and 2025. The recognition adds to an historic year for the restaurant, which also earned inclusion by World’s Best Restaurants earlier in the year. Smyth, which initially earned its third Michelin star in 2023, offers diners the warmth, vitality and artistry which have become signature characteristics of the luxurious dining experience from the Shieldses.
“It’s a distinct honor to be recognized with three stars from Michelin,” said Chef John Shields. “I’ve made it my life’s work to create transcendent culinary experiences that guests will never forget. We have the best team in the world here at Smyth and I’m proud to share this recognition with them.”
Smyth has been on a skyward trajectory since opening in 2016. On top of being named the 90th best restaurant with The World’s 50 Best Restaurants – the 51-100 list in 2024 and earning a third Michelin-star in 2023 and 2024, Smyth was listed as the #6 best restaurant in North America according to Opinionated About Dining in 2023, Restaurant of the Year with Jean Banchet Awards for Culinary Excellence in 2020, a Best New Restaurant with Chicago Magazine in 2017 and a 4 star recipient from Chicago Tribune in 2016.
Courses at Smyth are served in harmony with the finest products nature has to offer, grown in close collaboration with small farmers and select meat purveyors. The menu culminates in a series of sweet servings that carefully walk the fine line between providing something new while also bringing a sense of the familiar.
“Being a part of the three Michelin star team at Smyth is a tremendous honor,” said Wine Director and Assistant General Manager Louis Fabbrini. “Just as the kitchen works with the best farmers and producers across the country, the wine team extends this philosophy globally, building relationships with artisans and winemakers who share our dedication to excellence and authenticity. These connections deepen the story we tell at Smyth, uniting food and wine in a way that feels both integral and unexpected.”
“I often think about how our approach to hospitality stands out from other Michelinstarred restaurants throughout Chicago and the world. I can best describe our service as technically proficient and purposefully perfect, but riding alongside that is the more important rail of empathy, listening, validating and ultimately fulfilling guest’s needs,” says Christopher Gerber, Director of Operations and Partner at Smyth, adding, “Our dining room disarms our guests, and we do the rest, which allows us to contour a unique and memorable experience for every visitor.”
Diners can inquire about reservations with Smyth by visiting smythandtheloyalist.com. Smyth is located at 177 North Ada Street in Chicago. Located downstairs, sister spot The Loyalist is a neighborhood bar that offers the same warm, welcoming ambiance for which they’re known but with French food and craft cocktails that surpass expectation.
Photos by Letizia Cigliutti
CES Expands with Strategic Acquisitions and New Leadership
CES Family of Companies (CES), a leading supplier of equipment, supplies, and services in the Midwest, has acquired Windrock Enterprises of Knoxville, TN, and Dubick Fixture and Supply of Cleveland, OH. These acquisitions strengthen CES’ foodservice dealer network, expand convenience store offerings, and broaden their footprint to Ohio and Tennessee.
The Dubick acquisition closed on November 26th, with employees notified the following day. This move aligns with CES’ strategy to combine family-owned service values with the resources of a larger company, furthering growth opportunities.
Windrock joined CES on December 2nd, adding expertise in remodeling and design, to CES’ installation, service, and preventative maintenance capabilities. This allows CES to enhance solutions for all customers while expanding offerings for Windrock clients.
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To lead its growing convenience store division, CES appointed Michael Roenna as Vice President. Formerly a division president at Core-Mark, Michael brings extensive experience in convenience retail. “We’re excited to have Michael on board to drive our C-store strategy,” said CES leadership.
Roenna shared, “I’m thrilled to build on Windrock’s success and integrate expertise from United Fast Food and Beverage, offering exceptional solutions to convenience retailers evolving in the foodservice space.”
These steps underscore CES’ vision to lead in food equipment, supplies, and service across the Midwest and beyond. The CES growing family of companies includes CES Nationwide, CES Hiebing, Ramar Supply, McCormick Service, March Equipment, United Fast Food and Beverage, Wilson Restaurant Supply, Total Restaurant Supply and now Windrock and Dubick.
TEX-MEX REIMAGINED with Kikkoman
Introducing Kikkoman® Gluten-Free Orange Sauce. Made with Kikkoman Gluten-Free Non-GMO No-PreservativesAdded Tamari Soy Sauce, orange juice concentrate and select seasonings, it takes the guesswork out of making perfect orange chicken, and it’s ready to use as a sauce, glaze and condiment for stir-fries, appetizers and more.
Easy Menu Ideas
Mojo-Style Pulled Tacos with Orange Sauce: Thaw pulled pork in the refrigerator. CCP: Hold cold at 41°F or below. Reheat pulled pork according to package instructions. Heat to a minimum of 135°F. Drain any excess liquid.
Combine Kikkoman Gluten-Free Orange Sauce, orange juice, lime juice, olive oil, garlic, cumin and Kosher salt in a saucepan. Whisk to combine dried spwices.Bring the mixture to a boil and allow to cook for 1 minute. Remove from heat.
Combine 1 quart of the sauce to 5 pounds of the pulled pork and mix well. Hold and serve hot at 135°F or above.
Gluten Free!
Grubhub, Hilton Expand Partnership
Grubhub Onsite and Hilton are expanding their partnership by bringing on-demand food, grocery, and convenience item delivery to over 2,600 hotels across the Hampton by Hilton, Tru by Hilton, and Spark by Hilton brands. This expansion means more guests can now enjoy seamless access to Grubhub’s extensive Marketplace of more than 375,000 merchants by simply scanning a QR code, offering the ultimate convenience during their stay.
BOOKSHELF
Martha:
The Cookbook: 100 Favorite Recipes
Author: Martha Stewart
Publisher: Clarkson Potter
ISBN-13: 978-05931392021
#1 New York Times Bestseller: Martha Stewart celebrates her landmark 100th book with an intimate collection of 100 treasured recipes, along with stunning photos from her personal archives and the stories behind them. A must for anyone who has ever been inspired by the one and only Martha.
Join Martha in the kitchen as she shares favorite recipes and invaluable tips. Learn how to cook her mother’s humble Potato Pierogi, her decadent Gougères, a comforting Apple Brioche Bread Pudding, and the famous Paella she makes for the luckiest friends who visit her in summer. You’ll find something to satisfy everyone’s taste, whether it’s a simple meal you
make for yourself, a weeknight family dinner, or a special celebration, recipes range from breakfast & brunch to soups & salads, hors d’oeuvres, cocktails, dinner, and of course dessert.
Like a scrapbook of Martha’s life in cookbook form, this is the ultimate collection for devotees as well as newer fans who want to become more confident in the kitchen and do what Martha does best: Start with the basics and elevate them. From timeless classics to contemporary delights, these recipes reflect storied moments from her legendary, trailblazing career.
Burger Buns
Focaccia and Ciabatta Breads
Sandwich and Panini Breads
Dinner Rolls
Valenzano Old World Loaf
French Breads (10 Varieties) Rustic Breads
Brown Gibbons Lang & Company announces the sale of Indo~European Foods. a valueadded distributor of ethnic, specialty food products and a portfolio company of Corridor Capital, to Ziyad Brothers (Ziyad), a provider of Middle Eastern and Mediterranean products and a portfolio company of Peak Rock Capital. Chicken Salad Chick, the nation’s leading fast-casual chicken salad restaurant, opens its newest location in Centerville, marking its eighth location in Ohio. The new restaurant furthers the brand’s commitment to continued expansion in the Midwest, bringing its beloved made-fromscratch chicken salad and fresh menu options to even more communities. Crave Hot Dogs and BBQ is making significant strides in expanding its presence across the United States with select sites inside Walmart stores. Known for its 100% all beef grilled specialty hot dogs and a variety of barbecue dishes, Crave offers diverse menu options such as Chicago Dogs, Mac N Brisket Bowls, Ribs, and more.
Fresh Express Inc, a leading brand in value-added salads and fresh produce, has announced the acquisition of McEntire Produce Inc., a fresh-cut processor, repacker, and wholesaler supplying the foodservice industry since 1938. Grocery TV and Hy-Vee have partnered to power one of the largest in-store retail media networks in U.S. grocery. With more than 400 retail locations across the Midwest, Hy-Vee will leverage Grocery TV’s in-house technology to power more than 10,000 screens. Midwest retailer Meijer announced the expansion of its home delivery service area, tripling its range from an approximate 20-minute radius from its stores to 60 minutes. This extended delivery zone makes the popular service available to nearly
four million additional households in rural and urban areas across the Midwest, with items delivered in as little as three hours. Moody Tongue, the world’s first brewery to receive Michelin Stars, opened its first Florida location, Moody Tongue Sushi West Palm Beach, at the Hilton West Palm Beach. In addition to the forthcoming location in West Palm Beach, Moody Tongue currently operates three worldclass dining concepts, with two in Chicago and one in New York City. Paris Baguette, the renowned global bakery-café brand, announces the opening of their 200th location in North America. This significant milestone marks a major achievement in the brand’s expansion and commitment to bringing their high-quality, freshly baked goods to communities across the U.S. and Canada. Richardson International Limited announces a significant expansion project at its South Sioux City, Nebraska oat mill and processing facility. The investment will more than double the site’s granola packaging capabilities, enabling Richardson to increase production and better meet evolving customer needs. The NGA Show 2025 will be held Feb. 23-25,2025 at Caesar’s Forum in Las Vegas, Nevada. The premier event for the independent grocery industry, The NGA Show welcomes grocery retail and wholesale professionals, food retail industry executives, manufacturers, and suppliers to Las Vegas. Three new Wegmans stores are opening in 2025, including two in brand new markets. The new stores are under construction on Long Island, in Connecticut, and in Maryland and they are all slated to open before the end of 2025. All three stores will feature the traditional departments Wegmans customers have come to know and love.
Mardi Gras Celebration
Mardi Gras Day is March 4, 2025. Fat Tuesday is the last day of the Carnival season as it always falls the day before Ash Wednesday, the first day of Lent. Mardi Gras is about music, parades, picnics, floats and excitement. Revelers know to wear costumes or at least dress in purple, green, and gold, and adorn themselves with long beads caught from the floats of previous parades. You’ll see a lot of crazy costumes, kids with their families are everywhere, and both locals and visitors having a great time. Parade goers will sit on the ground, throw balls, play music, eat great food and watch the crowds walk by between parades. On Mardi Gras day, the majority of nonessential businesses are shut down because of the celebration.
UK-Based PizzaExpress Brand to Debut in U.S.
PizzaExpress is entering the U.S. market. The brand is set to debut in Florida in 2025. PizzaExpress was founded by entrepreneur Peter Boizot, who opened his first location in the 1960s in Soho, London. The brand will celebrate its 60th birthday in 2025. Franchise group Purple Square will bring the brand to Florida. “To debut in the U.S., it was vital to find an experienced franchise partner who shares our passion and vision to deliver delicious pizzas while simultaneously offering a unique dining experience,” Chris Holmes,
CDO at PizzaExpress, said in the press release. “With Purple Square, we’re confident we’ve found the perfect partner to help raise the bar for pizza in the United States. Together, we’re bringing the best of PizzaExpress to new audiences, the home of affordable everyday celebrations, where showtime meets dinnertime whether you’re dining with family, mates or dates.” Purple Square, led by CEO and President Vik Patel, operates over 245 franchise locations across 15 states. – Source: pizzamarketplace.com
With many years of experience and multiple distribution facilities throughout the Midwest, MacCARB has developed a reputation as the most trusted beverage gas, and service fulfillment companies around. Whether you need beverage grade carbon dioxide, nitrogen, helium, blended gases or just plain service, MacCARB is your single one stop shop. For Personalized Service, Call us Today!
Ecuadorian food is gaining popularity in New York and New Jersey, driven by immigrants who are opening restaurants like Okey Sandwiches and Grill and Chuzo Culture, according to Nation’s Restaurant News’ list of food trends for 2025. Other trends include flights of various foods and drinks, innovative martini variations, and regenerative seafood practices. – nrn.com
FREE SEMINAR – Not To Be Missed !
LEGAL TRIAGE: Avoiding Legal Issues in 2025
Legal challenges for food business owners are more pressing than ever, making awareness and proactive measures critical. To help navigate these issues, Food Industry News, in partnership with Employco USA and Tuckey Law, is hosting a free legal seminar on Tuesday, February 18, 2025, at 2:00 p.m.
This 90-minute session will provide essential insights into key HR and legal topics, including:
• Employee theft
• Paid time off regulations in Cook County and Chicago
• Liability for guest, employee and community violence
• HR compliance best practices
• Handling workers’ compensation claims
• Guest injuries
• Wage and hour disputes
• Foodborne illness outbreaks
• Addressing allegations of sexual harassment and other claims
Designed to equip food business owners with unbiased, actionable knowledge, this seminar is a must-attend for those looking to protect their businesses and livelihoods. Join the experts from Employco USA and Lauren Tuckey, of Tuckey Law for this free, insightful seminar. Registration is free
For more information and registration: visit employcousa.com or call (708) 205-0098.
Enhance Winter Cocktails with Templeton Straight Rye
February may be here, but winter is far from over and there’s no better way to warm your heart and spirit than with a glass of Templeton Straight Rye Whiskey. Whether you received this exceptional whiskey as a thoughtful gift or are looking to expand your collection, this bold new flagship release from Templeton Distillery is sure to impress.
While Templeton Straight Rye Whiskey is delightful, sipped neat or on the rocks, its full-bodied character makes it a standout base for winter cocktails.
Templeton Straight Rye Whiskey Old Man Winter (Serves 8-10 guests)
• 1.5 cups Templeton Straight Rye Whiskey
• 1/2 cup Bénédictine
• 1/2 cup apricot liqueur
• 1 cup freshly squeezed lemon juice
• 1 bottle of sparkling wine
Method: Mix whiskey, Bénédictine, apricot liqueur, and lemon juice in a punch bowl. Chill for at least 30 minutes. Before serving, add sparkling wine and stir. Garnish with fresh rosemary and orange zest for a festive touch. This punch’s rich blend of spicy rye, sweet apricot, and zesty citrus will brighten even the chilliest winter day.
Lauren N. Tuckey Tuckey Law
Jason Eisenhut Employco USA
Rob Wilson Employco USA
Throwback Edition
Check out these old pictures of suppliers!
Marshall Loeb has been a steadfast presence at March Equipment, the Midwest’s leading supplier of quality pre-owned equipment, for decades. Marshall has a vast understanding of kitchen equipment, flow and efficiencies. Check out March Equipment when looking for used equipment. See their ad on page 30.
Nick Favia (and his brother Christopher)
helm Bari Foods as the second generation of leadership at this legendary Italian Beef producer based in South Elgin, Illinois. They’re also the creators of “Italian Stallions” – delicious rolls filled with their iconic Italian beef and giardiniera which take only moments to cook when deep fried, and are delicious. You see these popping up on menus in all segments including quick service, sports bars and buffets. Be sure to contact them for a sample. Check out their ad on page 17.
Dean Poulos carries on the legacy of Homer’s Ice Cream, a company renowned for its award-winning flavors, including one crowned the best in America. Joined by his sons, Homer’s Ice Cream continues to serve upscale eateries, hotels, chains and national distributors with their beloved products. See Homer’s ad on page 10.
Tassos Costianis, a food scientist, founded Tec Foods, known for its premium spices, soup bases, and coffee, which is considered by many to be the best in the industry. Find them in our directories under “Food Products.”
Terry Granahan, founder of Food Service Solutions Inc., leverages years of equipment expertise to help foodservice and supermarket operators enhance efficiency while delivering outstanding food quality. Terry’s company works with equipment dealers to provide equipment, expertise, parts and insights to help them service their customers better. You can meet Terry and his team at our March 3rd Shmoozefest event.
Josh Harris founded Distinctive Foods, a local favorite for its Chicago Flats crackers, cheesecakes, bagel dogs, and more. For 40 years the company has been considered an innovator in research & development, package design, die-cutting, inclusions and toppings, flavor infused spraying, horizontal overwrapping, portion-control and bulk packaging. They are based in Wheeling, Illinois.
Gino Alamondi built Get Fresh Produce into one of the region’s premier produce companies, thanks to decades of expertise in fresh produce and distribution. With nearly 500 employees, and a fleet of 125 refrigerated trucks, they service a diversified mix of National, Independent, Institutional, and Retail Foodservice businesses in Illinois, Indiana and Wisconsin. From their headquarters in Bartlett, IL and a second warehouse in Indianapolis, they deliver over 12 million cases of foodservice products to customers throughout the local region annually.
Michael Gail, founder of Coast to Coast Seafood, supplies premium seafood to country clubs, hotels, chefs, and restaurants. His longstanding relationships with chefs are a testament to his commitment to quality and service. Michael owns one of those special companies who gets his clients what they need, often going that extra mile to deliver exceptional service that only a small company with strong expertise and connections can provide. Michael’s firm is based in Itasca, Illinois.
Keurig Dr Pepper has been named in the top five "most responsible" companies in the retail and consumer goods sector by Newsweek and Statista. "America's Most Responsible Companies" list evaluates and ranks companies based on environmental, social and corporate governance criteria. Other food and beverage companies that made the top 20 include Mondelez International, J.M. Smucker, as well as Kraft Heinz. – Baking Business
Red Gold: Ketchup with a Cause
Red Gold is a brand you can trust for extraordinary quality and value. Four generations of the Reichart family have been producing premium quality tomato products since 1942. When the US entered WWII, the government asked citizens to step up and help the war effort and the call was answered. Since then, Red Gold has become the largest privately-owned tomato processor in the nation with three state-of-the-art facilities in Indiana. The company also boasts a million square foot distribution center and operates the subsidiary RG Transport trucking fleet. Red Gold employs over 1600 employees locally.
Supporting veterans and first responders has always been important to Red Gold. That’s why they have partnered with Folds of Honor, a non-profit organization that provides educational scholarships to the families of fallen and disabled military and first responders. A portion of the proceeds from each purchase of Red Gold Folds of Honor Ketchup products goes directly to aid this mission. Red Gold truly is the Ketchup with a Cause.
Red Gold partners with local family farms across Indiana, southern Michigan, and Northwest Ohio to sustainably produce premium quality canned tomatoes, ketchup, sauces, salsas, and juices for foodservice, private brands, export, co-pack and club channels of distribution. The Red Gold family of consumer brands includes Red Gold, Redpack, Tuttorosso, and Sacramento.
Exceptional quality and operational excellence are the shared values that contributed to the employee-created mission statement: “To produce the freshest, best tasting tomato products in the world.”
– Try a free sample of Red Gold’s tomato ketchup products today at: Redgoldfoodservice.com. – Dave Powel, C-Soap
“Take the extra time to do something right the first time. Quality work doesn’t cost extra...it pays. It makes no sense to pay for the same thing twice.”
Auguste Escoffier Graduates
Record-Breaking Number for 2024
Auguste Escoffier School of Culinary Arts celebrated a record-breaking 4,092 graduates who completed online or campus-based degree and diploma programs and were honored during 2024 commencement ceremonies. The diverse class of eligible graduates ranged in age from 18 to 73 and represented all 50 states and international locations, including Canada, the Dominican Republic, Puerto Rico, Trinidad and Tobago, Germany, the Philippines, and Mexico. As the largest culinary school brand in the United States, Escoffier continues to shape the next generation of culinary and hospitality professionals.
“Work and Life: Always be aware of the law of unintended consequences when making all decisions.”
Sabrina Carpenter’s Espresso Song Inspires Drink Flavor
Dunkin’ has partnered with singer Sabrina Carpenter to launch Sabrina’s Brown Sugar Shakin’ Espresso, an iced beverage featuring espresso, brown sugar and oat milk. Carpenter’s song “Espresso” has become a major hit since its release in April, becoming the most-streamed song on Spotify this year and inspiring a “Saturday Night Live” parody. “I’m a born and bred East Coaster and just grew up...Dunkin’ was my childhood, essentially, and has followed me into adulthood,” Carpenter says. – The Hollywood Reporter – Donald Pfleiderer, Founder of EnVIROmatic Corp, Inc.
Ensuring Your Commercial Dishwashers Handle Valentine’s Day Crowds
By Mr. Appliance of West Loop
February is prime time for restaurants, with Valentine’s Day bringing in higher-than-average guests. Dishwashers become the unsung heroes in this busy month.
Proper care ensures smooth operation, clean dishes, and satisfied customers.
1. Importance of Regular Dishwasher Maintenance
• Keeping your dishwasher clean and well-maintained prevents service interruptions. Grease and debris can clog filters and spray arms, affecting performance.
• Clean filters weekly, check spray arms for clogs, and inspect the drain pump.
2. Selecting the Right Commercial Dishwasher
• Choose based on your business type and size. A large restaurant might need a conveyor model for high volume, while a café can get by with an under-counter unit.
• Consider factors like wash cycle speed, energy consumption, and water usage to balance efficiency with costs.
3. Troubleshooting Common Issues
• Dishes Not Fully Drying: Can be due to faulty heating elements or a malfunctioning rinse aid dispenser.
• Longer Wash Cycles: Often a sign of a clogged filter or low water pressure.
• Inconsistent Cleaning: May point to dirty spray arms or low detergent levels – regular checks can prevent such issues.
4. Maintenance Tips for Busy Periods
• Schedule deep cleaning during off-peak hours. Use recommended cleaning agents to maintain seals and gaskets.
• Check for leaks, especially in hoses and connections, which can become loose over time.
5. Professional Recommendations for Long-Term Care
• Invest in routine professional inspections, especially before high-traffic days like Valentine’s Day. Small repairs prevent bigger problems.
With February’s heightened demand, keeping your commercial dishwashers in top shape ensures fast, efficient service, helping you make the most of a busy month.
– See their ad on page 4.
Smart Packaging for Beverages
Packaging technology such as intelligent freshness sensors and QR codes can improve the consumer experience, enhance safety and cut down on waste in the beverage industry. Other examples include chemical sensors to monitor unit safety, climate monitoring tags to track products’ conditions during shipment and NFC tags that can be used to generate more customer engagement.
– Source: Food Safety Tech
Escoffier recognized a record number of graduates at 2024 commencement events in Boulder and Austin. Escoffier’s Chef-in-Residence Kristen Kish (lower left) delivered the address for graduates at the Boulder campus and for the online ceremony.
“Life: I shall pass through this world but once. If, therefore, there is any kindness I can show, or and good that I can do, let me do it now; let me not defer or neglect it, for I shall not pass this way again.”
– Donald Pfleiderer, Founder of EnVIROmatic Corp, Inc.
Nuggets
Chi-Chi’s Restaurants to Return
Twenty years following bankruptcy and a foodborne illness outbreak forced it to close its doors for good, full-service Mexican chain Chi-Chi’s is preparing for a comeback . And it has a familiar name at the helm. Hormel Foods, the owner of Chi-Chi’s trademarks, said it had struck a deal with Michael McDermott, the son of the brand’s founder, that will allow McDermott to open restaurants under the Chi-Chi’s name starting next year. McDermott said he hopes to honor his family’s legacy by reviving the brand, which he said will feature an updated take on the classic Chi-Chi’s experience. “We have seen the impact our restaurant has had on individuals and families across the country and believe there is a strong opportunity to bring the brand back in a way that resonates with today’s consumer,” said McDermott, who is also the founder of Kona Grill and Rojo Mexican Grill. – Restaurant Business
According to data from Kayak , the world’s leading travel search engine, two-thirds of all flight searches on the platform for 2025 are for international flights. International airfare in 2025 is cheaper than last year. Flights to Kayak’s #1 trending region for 2025 travel, Asia, are the cheapest they’ve been in three years on average. Brown Sugar is the 2025 ‘Flavor of the Year’, according to Food and Beverage Trends Report. Brown sugar has been a culinary staple for centuries. While it has origins as a cooking and culinary ingredient, brown sugar features a rich, complex flavor profile that makes it popular in a wide array of products and foodservice menu items.
Confectionery sales around the holidays reached nearly $7 billion in 2023 and are expected to grow up to three percent in 2024. The winter holidays are one of the big four seasons (which also include Valentine’s Day, Easter, and Halloween) that account for 64 percent of annual sales for the $48 billion confectionery industry.
For brides who invest in stunning wedding flowers, letting go of those blooms can be heartbreaking. But what if the flowers could live on, not just as a keepsake, but as practical home decor, artfully displayed, used and enjoyed for generations? Welcome to the growing trend of wedding flower preservation – and meet the industry leader, Wild Coast Flower Preservation For 120 years, families have trusted Thermos Brand to provide durable, high-performing food and beverage containers for every on-the-go need. No matter what the day may bring, depend on Ther-
mos insulation technology to keep food and beverages hotter or colder for longer. Groundhog Day is observed February 2 every year. In the United States Punxsutawney Phil the groundhog from Punxsutawney, Pennsylvania will rise from his burrow and check for his shadow where he predicts if there will be six more weeks of winter. Looking ahead with enthusiastic intentions, 1-800-Flowers. com has announced the radiant ranunculus and sleek snake plant as its 2025 Flower and Plant of the Year. This marks the eighth year that the flower and plant authority has named a flower and plant of the year. Each color of the rose has its own meaning. Pink roses of all hues symbolize gratitude, joy, and admiration. Yellow roses symbolize happiness, friendship and optimism. Orange roses symbolize fascination and energy. And the red rose that symbolizes love and romance; always the most popular for Valentine’s Day. Pebble Beach Food & Wine, is scheduled for April 10-13, 2025. Held along the Monterey Peninsula at The Inn at Spanish Bay, this celebrated weekend gathers the nation’s finest in food, wine, and hospitality, offering attendees an extraordinary lineup of over 125 acclaimed chefs and 150 world-renowned wine and spirits producers. Two Hard Rock Hotel & Casino locations were Named as Top Five in Newsweek Readers’ Choice for Best Casinos with Live Entertainment. Hard Rock Hotel & Casino Sacramento secures top spot at #1, Seminole Hard Rock Hotel & Casino Hollywood, FL is #5.
Ocean Spray Cranberries, Inc. has announced a new way to enjoy your favorite juice drink with the introduction of new powdered drink mixes, in partnership with Dyla Brands. This collaboration marks a significant step in bringing familiar and delicious flavors to the powdered beverage drink mix space. Made with real cranberry juice powder, flavors include “White Cran x Strawberry”, “Cran x Grape”, and “White Cran x Peach”.
Starving for more online sales?
Food Photo Studio Page 18
ADVERTISING
Food Industry News
630-283-0038
847-699-3300
View Outdoor 312-241-1303
AIR CONDITIONING-SYSTEMS CLEANING
Olympia Maintenance
AIR FILTERS-SALES & SERVICE
Olympia Maintenance
APPETIZERS
Bari Beef Page 17
Thatcher Oaks Awnings Page 09
BAGS-CUSTOM PRINTED
Bulldog Packaging Page 42
BAKERS-WHOLESALE
Il Mulino di Valenzano Bakery Page 23
708-344-0344
708-344-0344
847-895-7555
Candelite Frozen Pizzas Page 29 224-567-0994
ARCHITECTS
Sarfatty Associates
ARIEL LIFTS
630-833-5700
630-458-1152
847-671-5216
Lezza Spumoni & Desserts Page 15 708-547-5969
Today’s Temptations Page 03
773-385-5355
Eli’s Cheesecakes 773-736-7417
Ideal / Jarosch Bakery
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 21 630-954-1244
ASSOCIATIONS
Illinois Restaurant Association Page 14
312-787-4000
Wisconsin Restaurant Association Page 16 608-216-2809
GARC 847-824-6941
ASSOCIATIONS & TRADES
Specialty Food Show212-482-6440
ATTORNEYS
Reveliotis Law PC Page 26 312-230-0160
AUCTIONS
Rick Levin & Associates Page 24 312-440-2000
AUCTIONS & LIQUIDATIONS
K & L Liquidation Page 08 847-854-9913
AWNINGS & CANOPIES
Chesterfield Awnings 708-596-4434
773-631-6897
JR Dessert Bakery 773-465-6733
BAKERY-PRODUCTS
Chef’s Kitchen/Dearborn Page 32
773-801-1600
Instantwhip Chicago Page 09 773-235-5588
BAKLAVA
Libanais Sweets 847-329-5060
BANKING- COMMERCIAL
Fifth Third Commerical Bank Page 18 847-757-1885
BANNERS & POSTERS
Accurate Printing
BAR STOOLS
Chicago Booth Page 04
Trendler Inc
708-824-0058
773-378-8400
773-255-4407
Waco Manufacturing 312-733-0054
BAR SUPPLIES
Ramar Supply Co Page 24
Schultz Supply708-652-2020
BATCH FREEZERS
Kool Technologies Page 18
BBQ SAUCE
Ken’s Foods Page 48
Mumbo BBQ Sauce
Red Gold
BBQ SAUCE- RUBS & SEASONINGS
Pork Mafia Inc
708-233-0808
630-483-2256
800-633-5800
773-994-8889
765-557-5500
312-543-5368
New S B L Inc Page 44
BEER GAS
MacCARB Page 26
BEVERAGES
Boba Direct Page 12
BOBA DRINK SUPPLIES
Boba Direct Page 12
BOOTHS
Chicago Booth Page 04
Waco Manufacturing
BOOTHS-UPHOLSTERERS
773-376-8280
877-427-2499
866-4US-BOBA
866-4US-BOBA
773-378-8400
312-733-0054
CAKES & DESSERTS
Chicago Sweet Connection Page 45 773-283-4430
Eli’s Cheesecake 773-736-7417
CALAMARI
Fisherman’s Pride Page 31 800-543-2110
CANNOLI & CANNOLI PRODUCTS
Lezza Spumoni & Desserts Page 15 708-547-5969
CARAMEL APPLES
Morkes Chocolates 847-359-3454
CARPET CLEANING
Sexton Group Floor Care Page 43 847-827-1188
CARRY OUT PACKAGING
Bulldog Packaging Page 42 630-458-1152
CARRYOUT & CATERING PACKAGING
Alfa Restaurant Supply 773-588-6688
CASH & CARRY OUTLETS
Chef’s Kitchen/Dearborn Page 32 773-801-1600
CHAIRS
Dearborn Sourcing LLC Page 14 312-243-6214
Trendler Inc 773-255-4407
CHAIRS-COMMERCIAL
Chicago Booth Page 04 773-378-8400
Waco Manufacturing 312-733-0054
CHARCUTERIE ITEMS
Specialty Food Show 212-482-6440
CHEESECAKES
Eli’s Cheesecakes 773-736-7417
CHEESES
Wiscon - Caputo Cheese Page 25 708-450-0074
Specialty Food Show 212-482-6440
CHICKEN-PROGRAMS
FSI/Foodservice Solution 847-719-6088 CHILI
Bistro Soups (Div of Vienna Beef) 773-278-7800
CLASSIFIED ADVERTISING
Food Industry News 847-699-3300
CLEANING PRODUCTS
C-Soap a div of CSI Coker Service Page 14 888-908-5600
SuperClean 847-361-0289
CLEANING SERVICES
Cruz’s Cleaning Services Page 28 630-379-3732 CO2
MacCARB Page 26 877-427-2499
COFFEE ROASTERS
Tec Foods Inc 773-638-5310
Tugboat Coffee 630-390-6613
COFFEE SHOP PRODUCTS
Boba Direct Page 12 866-4US-BOBA COLD STORAGE
Perishable Distribution Solutions Page 41 888-491-1641
COMPRESSED GAS
MacCARB Page 26 877-427-2499
CONDIMENTS
Rollicking Buckaroo Pepper Jam 415-737-5265
CONFECTIONS & CHOCOLATES
Morkes Chocolates 847-359-3454
CONSULTANTS - BBQ
Pork Mafia Inc 312-543-5368
CONTRACT LABOR SERVICES
Atlas Employment Services 847-671-1557
CONTRACT MANUFACTURING
Bistro Soups (Div of Vienna Beef) 773-278-7800
COOKING EQUIPMENT
Ramar Supply Co Page 24 708-233-0808
Berkel Midwest 800-921-9151
COOKING EQUIPMENT-REPAIR
Mr Appliance of West Loop Page 04 312-626-5467
Berkel Midwest 800-921-9151
CORNED BEEF
Papa Charlie’s Page 11 773-522-7900
CORNED BEEF-FRESH
Vienna Beef
CORPORATE GIFTS
Vienna Beef
CRACKERS
CREDIT CARD PROCESSING
CardConnect-Clover Systems 224-325-4466
CREPE BATTER
Tec Foods Inc
DAIRY-DISTRIBUTOR
773-278-7800
773-278-7800
Specialty Food Show 212-482-6440
773-638-5310
Instantwhip Chicago Page 09 773-235-5588
DATABASE SOFTWARE CONSULTING
IT Impact Inc 312-806-7438
DESSERT SUPPLIES
Fox Valley Farms 630-231-3005
DESSERTS
Chicago Sweet Connection Page 45 773-283-4430
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 14 888-908-5600
DISINFECTING SERVICES
Sexton Group Floor Care Page 43 847-827-1188
DISPOSABLE PACKAGING
Berkel Midwest 800-921-9151
DONUTS
Morkes Chocolates 847-359-3454
DRAM SHOP INSURANCE
Heil & Heil Insurance Agency Page 04 847-866-7400
DRAPERIES-CLEANING
Sexton Group Floor Care Page 43 847-827-1188
DUCT CLEANING
Enviromatic Corp of America Page 06 800-325-8476
Olympia Maintenance 708-344-0344
EGGS
Meadowbrook Egg & Dairy Company 773-523-8861
EMPLOYEE HANDBOOKS
Employco USA
EMPLOYMENT ATTORNEYS
630-920-0000
Rob Bernstein - Laner Muchin 312-342-7778
EMPLOYMENT LAW
Laner Muchin 312-467-9800
ENERGY BROKER
Century Energy Solutions Page 28
ETHNIC FOODS
630-817-3164
Kikkoman Sales USA Page 21 630-954-1244
FAUCETS - COMMERCIAL
The Faucet Professionals Page 29 847-282-0075
FILTERS-EXHAUST SYSTEMS
Olympia Maintenance 708-344-0344
FIRE SUPRESSION SYSTEMS
Fredriksen Fire Equipment Co Page 11
630-595-9500
Fox Valley Fire & Safety 847-695-5990
FIRE-EXTINGUISHERS
Fredriksen Fire Equipment Co Page 11 630-595-9500
FLOOR INSTALLATION & MAINTENANCE
Sexton Complete Floor Care Page 43 847-827-1188
FOOD DISTRIBUTORS
Anichini Brothers Page 05 312-644-8004
B & B Food Services Page 22 815-834-2621
Chef’s Kitchen/Dearborn Page 32 773-801-1600
Devanco Foods Page 21 847-228-7070
Performance Foodservice Page 13 630-896-1991
Chef’s Quality Meats 708-333-0880
Olympia Food Industries 847-349-9358
Tec Foods Inc 773-638-5310
FOOD PHOTOGRAPHY
Food & Bev Deli Page 40 773-664-4024
Food Photo Studio Page 18 630-283-0038
FOOD PROCESSING EQUIPMENT
Sammic Corp 224-307-2232
FOOD PRODUCTS
Devanco Foods Page 21 847-228-7070
Wiscon - Caputo Cheese Page 25 708-450-0074
Neil Jones Food Company 800-543-4356
Olympia Food Industries 847-349-9358
Specialty Food Show 212-482-6440
FOODSERVICE EQUIPMENT
Berkel Midwest
Losurdo Inc
Thunderbird Food Machinery
FOODSERVICE EQUIPMENT-REPAIR
CSI Page 22
Berkel Midwest
Ice Solutions 24
FOODSERVICE- LAYOUT & DESIGN
Losurdo Inc
800-921-9151
630-833-4650
866-451-1668
888-908-5600
800-921-9151
847-987-9738
630-833-4650
Sarfatty Associates 847-920-1100
FOODSERVICE-EQUIPMENT PARTS
CSI Page 42 888-908-5600
Berkel Midwest 800-921-9151
FOODSERVICE-SUPPLIES Ramar Supply Co Page 24 708-233-0808 Berkel Midwest 800-921-9151
FORK LIFTS
Voss Equipment
708-596-7000
HEALTH INSURANCE
Employco USA
630-920-0000
National Restaurant Association 312-715-5363
HEATING & AIR CONDITIONER SERVICE & REP
Mechanical 24 Page 24 847-987-9738
HELIUM
MacCARB Page 26 877-427-2499
HIGH PRESSURE PROCESSING(HPP)
Hospitality Innovation Brands
HISPANIC FOOD DISTRIBUTION
708-935-4802
B & B Food Services Page 22 815-834-2621
HOOD EXHAUST & FAN CLEANING
Enviromatic Corp of America Page 06
800-325-8476
Olympia Maintenance 708-344-0344
HOT DOGS
Crawford Sausage
Vienna Beef
ICE CREAM
Homer’s Gourmet Ice Cream Page 10
773-277-3095
773-278-7800
847-251-0477
Instantwhip Chicago Page 09 773-235-5588
Capannari Ice Cream 847-392-2277
Fox Valley Farms
ICE CREAM EQUIPMENT REPAIR & SUPPLY
630-231-3005
Kool Technologies Page 18 630-483-2256
ICE CREAM-EQUIPMENT & SUPPLY
Kool Technologies Page 18 630-483-2256
ICE CREAM-YOGURT
Instantwhip Chicago Page 09 773-235-5588
ICE MACHINE REPAIR & SANITIZING
Major Appliance Service
ICE MACHINES-SALES-RENTAL OR LEASING
708-447-4100
Empire Cooler Service Page 15 312-733-3900
Ice Solutions 24 847-987-9738
INSURANCE
Cacciatore Insurance Page 02 312-264-6055
Heil & Heil Insurance Agency Page 04 847-866-7400
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 02 312-264-6055
INSURANCE UNDERWRITTING
Society Insurance 888-576-2438
INSURANCE-INDUSTRIAL & COMMERCIAL
Cacciatore Insurance Page 02 312-264-6055
Heil & Heil Insurance Agency Page 04 847-866-7400
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 17 847-695-7555
Devanco Foods Page 21 847-228-7070
Papa Charlie’s Page 11 773-522-7900
Serrelli’s Foods Page 32 877-385-BEEF
ITALIAN FOOD SPECIALTIES
E Formella & Sons Page 10 877-598-0909
ITALIAN SAUSAGE
Anichini Brothers Page 05 312-644-8004
JANITOR-SUPPLIES
Ramar Supply Co Page 24 708-233-0808
JAPANESE-FOOD PRODUCTS
Kikkoman Sales USA Page 21 630-954-1244
JUICER REPAIR & MAINTENANCE
Berkel Midwest 800-921-9151
JUICERS-FRUIT & VEGETABLES
Berkel Midwest 800-921-9151
KETCHUP
Red Gold 765-557-5500
KITCHEN EQUIPMENT
A D E Foodservice Equipment
KITCHEN FLOORING
Sexton Complete Floor Care Page 43 847-827-1188
KITCHEN-EXHAUST SYSTEMS/CLEANING
Enviromatic Corp of America Page 06 800-325-8476
Olympia Maintenance 708-344-0344
KNIFE-SHARPENING SERVICE
Cozziini Brothers Inc 888-846-7785
LABEL PRINTERS
Edwards Label Printing 847-663-6600
LABELS
A-Flex Label Corp/Printing 630-325-7265
LAW FIRMS
Tuckey Law Page 17 312-701-2200
Laner Muchin 312-467-9800
LINEN SUPPLY & RENTAL SERVICE
Cosmopolitan Textile 773-254-6100
LIQUOR LIABILITY INSURANCE
Heil & Heil Insurance Agency Page 04 847-866-7400
LOGISTICS COMPANIES
Perishable Distribution Solutions Page 41 888-491-1641
MATERIALS HANDLING EQUIPMENT
Voss Equipment 708-596-7000
MAYONNAISE
Columbus Vegetable Oils Page 07 773-265-6500
MEAT DISTRIBUTORS
Wagyu Stars
MEAT PROCESSING EQUIP SALES & SERVICE
PALLETS- BUY & SELL
Amex Recycling Inc Page 46
PANCAKE-BATTER & MIX
Tec Foods Inc
PAPER-PRODUCTS
Ramar Supply Co Page 24
815-823-7958
773-638-5310
708-233-0808
Alfa Restaurant Supply 773-588-6688
PARTY-FAVORS & SUPPLIES
Ramar Supply Co Page 24 708-233-0808
PASTA-FRESH AND FROZEN
Pastafresh Home Made Pasta 773-745-5888
PASTRIES
Chicago Sweet Connection Page 45 773-283-4430
PATIO ENCLOSURES
Thatcher Oaks Awnings Page 09 630-833-5700
PATIO HEATERS
TNG Industries Page
312-866-4712
Berkel Midwest 800-921-9151
MEAT-SPECIALTY
Specialty Food Show 212-482-6440
MEAT-WHOLESALE
Anichini Brothers Page 05
312-644-8004
Devanco Foods Page 21 847-228-7070
New S B L Inc Page 44 773-376-8280
Park Packing Company Page 08 773-254-0100
Chef’s Quality Meats 708-333-0880
International Meat Company 773-622-1400
MEATS -WHOLE PIGS-GOATS-LAMB
Park Packing Company Page 08 773-254-0100
MEDITERRANEAN FOODS
Olympia Food Industries 847-349-9358
MENUS-CUSTOM PRINTED
Accurate Printing
MEXICAN FOOD PRODUCTS
708-824-0058
B & B Food Services Page 22 815-834-2621
MILK
Instantwhip Chicago Page 09 773-235-5588
NEIGHBORHOOD MARKETING
LED Billboard Trucks
NITROGEN
312-924-7979
MacCARB Page 26 877-427-2499
NUTS - BULK
Oleic Solutions Page 06 331-214-0436
OIL- SUNFLOWER
Oleic Solutions Page 06 331-214-0436
OILS & FATS-COOKING
Columbus Vegetable Oils Page 07 773-265-6500
OILS & SHORTENING
Columbus Vegetable Oils Page 07 773-265-6500
OILS & VINEGAR
Pastorelli Foods
OILS-COOKING/BULK
800-SOS-AUCY
Columbus Vegetable Oils Page 07 773-265-6500
OLIVE OILS
Columbus Vegetable Oils Page 07 773-265-6500
ORGANIC FOODS
Pastorelli Foods
OVENS-PIZZA
800-SOS-AUCY
North American Pizza & Culinary Academy 630-395-9958
PAINTING CONTRACTORS
Sexton Group Floor Care Page 43 847-827-1188
PALLET JACKS
630-628-0811
Berkel Midwest 800-921-9151
Sammic Corp 224-307-2232
Voss Equipment
PALLETS - ALL TYPES
708-596-7000
Walnut Grove Packaging Page 02 217-268-5112
RACKING-PALLET
Voss Equipment
RE-UPHOLSTERY
708-596-7000
Chicago Booth Page 04 773-378-8400
REAL ESTATE LAW
Reveliotis Law PC Page 26 312-230-0160
REFRIGERATION EQUIPMENT REPAIR
CSI Page 22 888-908-5600
Kool Technologies Page 18 630-483-2256
Mechanical 24 Page 24 847-987-9738
REFRIGERATION SERVICE
Ice Solutions 24 847-987-9738
REFRIGERATION-EQUIP/COMMERCIAL
Custom Cooler & Freezer Page 20 630-879-3131
Schultz Supply 708-652-2020
RESTAURANT CLEANING SERVICE
Cruz’s Cleaning Services Page 28 630-379-3732
RESTAURANT CONSULTANTS
Forklift Restaurant Consulting 312-493-6310
Stanovich Hospitality 708-359-1911
RESTAURANT EQUIPMENT
Wood Food Systems Page 32 847-949-9663
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 20 630-879-3131
Federal Supply USA Page 27 847-623-1310
Ramar Supply Co Page 24 708-233-0808
Alfa Restaurant Supply 773-588-6688
Berkel Midwest 800-921-9151
Schultz Supply 708-652-2020
RESTAURANT EQUIPMENT PARTS
CSI Page 42 888-908-5600
Berkel Midwest 800-921-9151
RESTAURANT EQUIPMENT REPAIR
CSI Page 22 888-908-5600
RM Services Page 20 331-300-7955
Berkel Midwest 800-921-9151
RESTAURANT EQUIPMENT REPAIR SERVICE
Mr Appliance of West Loop Page 04 312-626-5467
Berkel Midwest 800-921-9151
Major Appliance Service 708-447-4100
RESTAURANT EQUIPMENT-NEW & USED
K & L Liquidation Page 08 847-854-9913
March Quality Used & New Equip Page 30 800-210-5895
Berkel Midwest 800-921-9151
RESTAURANT INSURANCE
Society Insurance
RESTAURANT MANAGEMENT SOFTWARE
888-576-2438
Toast Page 12 224-659-6534
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 03 800-447-1466
ROOF TOP GREASE CONTAINMENT SYSTEMS
Enviromatic Corp of America Page 06 800-325-8476
ROOFS-SALES-REPAIR & MAINTENANCE
Care Sheet Metal & Roofing Page 19 708-387-9784
SALAD-DRESSINGS
Ken’s Foods Page 48 800-633-5800
SALAD-DRESSINGS & OILS
Columbus Vegetable Oils Page 07 773-265-6500
Tec Foods Inc 773-638-5310
SANITATION CERTIFICATION
Illinois Restaurant Association Page 14 312-787-4000
SAUSAGE
Anichini Brothers Page 05 312-644-8004
Crawford Sausage 773-277-3095
Vienna Beef 773-278-7800
SCALES
Berkel Midwest
SEAFOOD
800-921-9151
Fisherman’s Pride Page 31 800-543-2110
SEASONING BLENDS AND RUBS
Rollicking Buckaroo Seasoning Blends 415-737-5265
SEATING
Dearborn Sourcing LLC Page 14 312-243-6214
Trendler Inc 773-255-4407
Waco Manufacturing 312-733-0054
SELF-SERVICE ORDERING KIOSKS
Infi Kiosks 888-857-9831
SEWER(MAINT)-RODDING & JETTING
Tierra Environmental Page 42 888-551-1998
SHAKE MIX
Fox Valley Farms 630-231-3005
SHIPPING-REFRIGERATED & FROZEN
Perishable Distribution Solutions Page 41 888-491-1641
SHORTENING
Columbus Vegetable Oils Page 07 773-265-6500
SIGNAGE-INDOOR & OUTDOOR
American Graphics & Signs Inc 888-774-6270
SLICERS - AUTOMATED
Berkel Midwest
800-921-9151
CES Nationwide 773-533-3333
SLICERS-SALES & SERVICE
Berkel Midwest 800-921-9151
SOCIAL MEDIA MARKETING
Food & Bev Deli Page 40 773-664-4024
SOFT DRINKS
PepsiCo Foodservice 773-893-2319
SOFT SERVE-ICE CREAM/EQUIP & SUPPLIES
Kool Technologies Page 18 630-483-2256
SOFT SERVICE MIX
Fox Valley Farms 630-231-3005
SOFTWARE PROGRAMS - CUSTOM
IT Impact Inc 312-806-7438
SOUP BASES
Tec Foods Inc 773-638-5310
SOUPS
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 Page 46 708-691-3895
SPREADS - DIPS - GLAZES
Rollicking Buckaroo Pepper Jam 415-737-5265
STAFFING-SERVICES
Atlas Employment Services 847-671-1557
STEAM CLEANING
Olympia Maintenance 708-344-0344
SUPERMARKET EQUIPMENT
Berkel Midwest 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 10 847-890-9684
TABLES-ALL TYPES
Chicago Booth Page 04 773-378-8400
Waco Manufacturing 312-733-0054
TAMALES
Supreme Frozen Products
TAX APPEALS (PROPERTY)
TEST KITCHEN SERVICES
B & B Food Services Page 22
THEATERS
773-622-3777
Reveliotis Law PC Page 26 312-230-0160
TAX PAYMENTS
Cook County Treasurers Office 312-443-5100
TEMPORARY STAFFING
Atlas Employment Services 847-671-1557
815-834-2621
Free for Food Business Professionals, Chefs, Owners, and Buyers. Free to Attend, Learn and Network. Free Food Tastings and Raffle Prizes.
MONDAY, MARCH 3 5 - 9 p.m. Moretti’s Chicago
Steve Felson is Senior VP of Operations & Training at The Buona Companies – operators of the fastest growing family owned and operated Italian Beef chain in the country. Buona is renowned for delivering a warm, personalized customer experience for each guest, even with the high volume their locations experience. Join us as Steve shares secrets of how they keep their turnover low, while inspiring employees to deliver excellence with each order.
Moretti’s Chicago (Edison Park) 6727 N. Olmsted, Chicago, IL 60631 5 - 9 p.m. Open to Food Business Professionals Only. No RSVP needed. Must be 21.
6727 N. Olmsted, Chicago
“My advice for the year ahead is to collaborate. In a moment of increased pressure on all sides of the business, we are stronger together. There is strength in numbers. Join the IRA. We are here to support you.”
Sam Toia, President and CEO
Illinois Restaurant Association
IHG Hotels & Resorts Introduces Shanghai Snow World Hotel, Vignette Collection
IHG Hotels & Resorts has introduced Shanghai Snow World Hotel to its fast-growing Vignette Collection, a family of one-of-a-kind hotels in destinations to remember. The property is now open within the Guinness World Records-certified “World’s Largest Indoor Ski Facility” –Shanghai L+ Snow Indoor Skiing Theme Resort – and has 272 rooms and 17 suites with direct access to more than 90,000 square meters of authentic indoor year-round snow.
‘The Alston’ continued from cover
“We are excited to welcome both sophisticated luxury and an impeccable culinary experience to the Gold Coast community,” says Scott Weiner, Co-Founder of the Fifty/50 Group. “The Alston will offer an exclusive destination for both local industry professionals and out-of-town guests to experience something that has never been done before at this level in the city.”
The wine program will exude the same level of sophistication and excellence as the dinner menu, featuring an exclusive wine cellar housing an array of vintages, from esteemed classics to avant-garde boutique wines, each selected for its unique story and flavor profile. Traveling through the world’s most celebrated vineyards, The Alston’s selection will please both aficionados and novices alike, paired thoughtfully with Chef Jenner’s dinner menu.
In addition to its stunning dining and bar areas, The Alston will feature one of Chicago’s most exclusive members’ clubs. Drawing notable and distinguished guests from around the world, membership will be given by invitation only. Members will enjoy privileged access to chef collaborations, curated partnerships, bespoke events, and unique experiences that set the club apart in the city.
For more information and to stay up-to-date on the latest news regarding The Alston and the member’s club, please visit our website at www.thealston.com.
Founded in 2008 by Scott Weiner & Greg Mohr – The Fifty/50 Group is comprised of a group of people who love food, like having fun, and believe that neighborhood hospitality is what makes where we live special. The group is responsible for creating several diverse restaurant and bar concepts across Chicago. Through hard work and innovation by the principals and partners, the group has developed, owned, or managed more than 25 brands and locations in its 17 year span. The group was founded by Scott Weiner and Greg Mohr, who became great friends and coworkers in 2003 when they began working together with Lettuce Entertain You. In 2007, as Chicago was about to implement a smoking ban in bars and restaurants, the duo recognized an opportunity to bring higher quality food and service into a sports bar environment. With the opening of The Fifty/50 in Wicker Park, they found themselves at the forefront of Chicago’s growing restaurant and bar movement.
Michelin Star Brands: from Restaurant to Retail
Grocery chains are stocking their shelves with food from fancy restaurants, turning popular menu items into profitable products as consumers seek higher-quality home-cooked meals
During the pandemic, restaurants had to think creatively to survive. Some establishments decided to turn their offerings into products that home-bound consumers could make on their own. The gourmet entrees and premium sauces allowed restaurants to enter retail and provided them with a new sales outlet at a time when many
of their competitors were going out of business, Joan Driggs, vice president of thought leadership at IRI, said. “It may not have been the same experience, but it did give new life to out-of-home experiences in the home,” Driggs said. Nearly five years later, the move from restaurant to retail shows no sign of abating. Several higher-end restaurants such as Carbone and Momofuku are amassing more space in stores, enabling them to generate millions more in revenue and expanding their customer base in the process.
Hostess, the iconic maker of soft, fluffy sweet snacks for every occasion, has unveiled a new logo and packaging design as part of a refresh of the brand. The producer of beloved sweet snacks, including Hostess Donettes, Twinkies, Cupcakes, Ding Dongs and more, has modernized its look and feel to enhance appeal with new consumers while engaging current fans.
Havana 1957, Cortadito Coffee House Bring a Cuban American Affair to Flamingo Las Vegas
First Vegas Locations of Beloved South Florida Restaurant, Bar, and Coffee House Celebrate the Vibrant Culture and Flavors of Cuba . With 252 seats across 3,998 square feet, visitors will experience the bold and savory flavors of Cuba in a room inspired by both the sights, sounds, and tastes of 1950s Cuba and Flamingo Las Vegas’ rich history as one of the first resort-style hotels on The Las Vegas Strip. Havana 1957’s design immerses guests in the golden era of Cuba, blending history, art, and a touch of tropical glamour to create an unforgettable dining experience.
SoyStep is a superior composition of quartz chips blended with our proprietary epoxy resin. The odorless mixture gets troweled to a 3/16” layer over existing tile, wood or concrete surfaces. The finished surface is slip resistant, waterproof, non-porous and very durable. A floor will not trap odors, and eliminates the need to clean or repair grout.
Garc continued page 19
Shared suggestions and information can be exceptionally valuable since most restaurateurs are seeking ways to stay competitive against the increasing strength of aggressive chains. Limited product availability and price fluctuations have also presented challenges for smaller operators. GARC strives to bring together the independent restaurants and leverage that purchasing power to get better prices, incentives, and terms.
One of GARC’s objectives is to identify for members the potential significance of industry trends. The worldwide supply chain is developing and evolving. Consumer needs and tastes are changing. At the same time, technology is enabling new options for convenience and service at the speed of light. Operators are flooded with industry information every day, but sometimes they can benefit from help determining what is important for them.
Being Connected Benefits Members
“At GARC, we are the power of many working as one,” said Christine Simms, CEO. GARC members value favorable pricing and rebates on thousands of items. But the advantages of a GARC membership are far more extensive.
Simms noted, “Our Membership Director is dedicated to building stronger connections among members and distributor partners. Increasing awareness of all programs available with GARC’s manufacturing and distribution partners helps operator members control their food costs. A newer added benefit is help with culinary ideation for menu development.”
Operator members can ask for industry-related information from the GARC resource team. For example, some ask for information on recently revised food safety standards or personnel training. If answers are not immediately available, a team member will research the issue and then contact the operator member. In some cases, the resource center team might suggest that one operator member contact another who has had experience with a similar issue.
Co-Ops Are A Key To Success:
• Co-ops save time. Tracking and comparing prices, vendors, and services is overwhelming for most independently owned and operated restaurants. The owner/chef typically handles this responsibility. It is time-consuming and takes away from a restaurant’s most important focus: customer satisfaction.
• Co-ops fight for the “little guy.” Independent restaurants are often at a disadvantage compared to the larger chains, in both commanding a good price and getting the best quality. The big chains have more purchasing power, and better bargaining power for price, access, and quality. GPOs combine the resources and buying power of many independents to create a well-staffed and strong bargaining unit for their benefit on a par with the big guys.
• Co-ops give restaurants a competitive edge. GPOs should stay abreast of trends and new products and advise their members about them well ahead of the time of impact.
• Co-ops give restaurants trust and safety. GARC team kept operator members informed of Covid government programs, opening safely guides and added items to help with re-opening and staying open.
It’s a challenge to stay up to date on pricing, rebate opportunities, new products, food safety requirements, industry trends, and best practices. But all these factors can all help your business thrive. Joining the Chicago-based Greek American Restaurant Cooperative, GARC, keeps members connected while offering these advantages and more.
– Find GARC in the directory under “Associations”.
Chili’s Upgrades Its Fajitas
Chili’s Grill & Bar is giving its fajitas a makeover with upgrades to ingredients, improved presentation and a focus on consistent sizzling to boost sales by encouraging patrons to spend more. The changes include higher-quality tortillas, enhanced marinade for chicken and steak and freshly prepared condiments.
– Restaurant Business
Upcoming Trends, Challenges
Top restaurant industry executives say they are focusing on adapting to changing consumer preferences and economic pressures in 2025, as diners seek value without compromising on quality. Portillo’s CEO Michael Osanloo emphasizes maintaining quality over discounting, while Potbelly CEO Bob Wright highlights digital ordering and menu innovation. Cracker Barrel’s Sarah Moore says a blend of the nostalgic and modern are key, and Fogo de Chao’s Barry McGowan focuses on one-of-a-kind dining experiences and AI integration. – Source: QSR
• 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.
With VALERIE MILLER TRAVEL
PALM SPRINGS, CALIFORNIA
In 2025, Greater Palm Springs will usher in upgraded accommodations, exciting events, diverse dining, and renovated attractions across the desert oasis. The reopening of the Plaza Theater, the 20th anniversary of Modernism Week, the renovation of La Quinta Resort ahead of their centennial celebration, and much more!
Upcoming Events – Don’t miss these new and noteworthy events taking place early in 2025: February 2-3, 2025: AHL All-Star Classic - The AHL All-Star Classic at Acrisure Arena will feature the finest young talents in the American Hockey League.
February 13-23, 2025: Modernism Week 20th Anniversary - Immerse yourself in the rich tapestry of midcentury modern architecture, art, and cultural history during the 20th annual Modernism Week in Palm Springs.
March 2-16, 2025: The Coachella Valley transforms into the epicenter of the tennis universe as the best players in the world descend on Indian Wells for the BNP Paribas Open.
March 8 - May 11, 2025: Desert X - Explore the fascinating world of contemporary art with Desert X, a bi-annual exhibition that transforms the Coachella Valley into an immersive artistic landscape.
March 15–19, 2025: The West Coast’s largest fashion week, Fashion Week El Paseo, at The Gardens on El Paseo in Palm Desert provides an inspiring, immersive fashion experience.
March 20–23, 2025: Palm Desert Food + Wine will feature a diverse selection of mouth-watering eats, premium wines, hands-on cooking demonstrations by celebrity chefs, and much more.
March 21-23, 2025: Thermal Club IndyCar Grand Prix - Rev up for the Thermal Club IndyCar Grand Prix, an adrenaline-pumping weekend on the renowned Twin Palms track.
To discover more events and happenings in Greater Palm Springs, visit: greaterpalmsprings.com/events
SPA UPDATES
Renaissance Esmeralda Resort & Spa in Indian Wells introduces the innovative Renew Recovery Lounge, a sanctuary designed for ultimate rejuvenation with cutting-edge therapies aimed at muscle recovery, travel recovery, and sleep recovery.
New on El Paseo in Palm Desert – and first of its kind in the destination - Tranquil Sands Scalp Spa offers innovative scalp treatments including invigorating massages, nourishing hair masks, and personalized treatments targeting specific scalp concerns.
Estrella Spa at the Avalon Hotel Palm Springs has enhanced their transformative offerings with the addition of a cold plunge, dry sauna, new state-of-the-art wellness technology and indoor Wellness Suite.
DELICIOUS
DINING
Elevate your taste buds at Palm Springs Surf Club’s Navigator, recently opened under the vision of Executive Chef Michael Hung. This culinary haven marries global surf locale-inspired flavors with California freshness. Wine enthusiasts can now indulge in the new Hall Napa Valley Tasting Room & Wine Lounge, located in the Thompson Palm Springs Hotel. This sophisticated venue offers a curated selection of wines from Hall, Walt, And Baca Wines. Later in 2025, Chef Gabriel Woo will bring flair to Downtown Indio with a new restaurant, Donna Forte featuring artisanal pizza, handmade pasta, and a selection of shared plates. At the Shops on El Paseo in Palm Desert, the Shake Shack opens its 33rd restaurant in Southern California.
Greater Palm Springs, known for its sunny weather and luxurious resorts, and is also home to some hidden gems perfect for those looking to unwind. Plan a spa vacation or a golf trip, sign up for a tour or play in one their casinos. Visit The Living Desert Zoo and Gardens, an Association of Zoos and Aquariums accredited zoo and botanical gardens. For more info visit: greaterpalmsprings.com.
• CHICKEN PARMESAN ROLL: Fresh hand-breaded chicken, Tomato paste, mozzarella, parmesan, and Italian herbs, Wrapped in a golden, crispy egg roll shell. A comforting classic with a modern twist.
• AMERICAN CHEESEBURGER ROLL: Seasoned, lean ground beef, creamy, melted American cheeses delivering the taste of a cheeseburger in every bite!
• SOUTHWEST ROLL: Fresh chicken, spinach, red onion, corn, jalapeño, pepper jack cheese and a medley of flavorful spices, delivering a zesty fusion perfect for adventurous palates!
• Convenient, Easy and Versatile: Fry up in seven minutes from frozen – no prep required!
• Premium Quality: Made in an SQF and USDA-inspected facility for guaranteed excellence.
• Profitable Solution: Unique flavors encourage repeat customers and higher check averages.
• Broad Appeal: Perfect for fast food, upscale dining, grab-and-go, buffets and institutions.
Product Details: Size: 3 oz. per roll. 96 rolls per case. Fry, bake or pan-fry directly from frozen.
Elevate Your Menu Today! Royal Rolls are the innovative, handheld food your customers will crave but can’t replicate at home. Add them to your menu to stand out and keep diners coming back.
