Food Industry News: January 2023

The new CheSa’s Bistro & Bar, located at 3235 W. Addison in Chicago, serving gluten-free Creole and Cajun cuisine, is a welcome addition to Avondale’s burgeoning dining scene. The first fullservice restaurant from Owner/Operator and Chef Chesaree Rollins, it’s an upscale, sexy, stylish gathering place that shows off Rollins’ growing culinary skill and entrepreneurship.

Rollins is not a new comer to the foodservice business. She has earned a name for herself—and built quite a following—over the past seven years with her two popular

100% glutenfree CheSa’s Gourmet Food Trucks & Catering that serve a varied menu of Creole and American. But CheSa’s Bistro & Bar takes Rollins’ culinary and service vision to the next level, with creatively prepared and beautifully presented dishes that are as enjoyable as they are 100% gluten free. Chef CheSa’s dishes have been featured in media including Ebony Magazine, Chicago Tribune, Thrillist, WGN - People to People, WCIU-The Jam, and the Black Women’s Expo.

Photos courtesy: CheSa’s Bistro & Bar

Photo: Cindy Kurman

Minus Coffee has replicated the coffee fermentation process using low-carbon ingredients such as dates and lentils for its ready-to-drink cold brew to offer consumers a sustainable alternative to traditional bean coffee, said founder Maricel Saenz. Minus upcycles more than half of its ingredients, which are 95% sourced from the US, added Saenz.

– BeverageDaily

on the

Americans’ daily snacking has increased to 73% in 2022 from approximately 59% in 2020 and 2021, according to International Food Information Council research. Sweets remain the most popular snacks, making up more than a third of snack energy, and late afternoon is the time when most consumers pick up at least one snack.

– Progressive Grocer

Wendy’s has added new items to its winter menu, including an Italian Mozzarella Chicken Sandwich and an Italian Mozzarella Cheeseburger, both of which are served on a garlic knot bun that was created in partnership with an artisan bakery. The new menu also features garlic fries.

– nrn.com

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American Eagle Opens Office in Tennesee

Americaneagle.com, a global digital agency, recently celebrated the grand opening of their Franklin, Tennessee office. The company has seen tremendous growth over the last several years and is looking forward to serving the Williamson County community. Aside from this new location, Americaneagle.com also has offices in Illinois, New York, Texas, Wisconsin, Washington D.C., UK, Dubai, Bulgaria, and more! Thanks to Americaneagle. com’s flexibility and expertise in a wide range of online services, they have the capabilities to handle any business of any size, and across all industries, including the food and beverage industry!

HBCU Athletes

Pizza Empire

As featured on the New York Times, Good Morning America, USA Today and Forbes, the famed Black-owned gourmet pizza chain, Slim & Husky’s have now expanded to deliver nationally to take America by storm with their hip-hopinspired pizzas. The three best friends share the mission to empower communities while using pizza as their vehicle to engage, offering quality food, employment opportunities, and community events as the company expands across the nation.

Slim & Husky's was ranked 5 out of 101 in The Daily Meal's 101 Best Pizzas in America. The three Tennessee State University grads and football players (Clint GrayCMO, Derrick Moore- Chief Development Officer & EJ Reed - CEO) started Slim & Husky's to serve unique pies and provide jobs to their neighborhood in North Nashville. Now, they have expanded locations across the country and offer build-your-own pizzas, take-out options, catering services, and national delivery. This includes opening the first Black-owned restaurant to open on Broadway in Nashville. Their motto, “Pizza. Art. Music” sums up their founding beliefs to create change and opportunities within underserved communities, while embracing the music culture.

– Find American Eagle’s ad on page 33.

Indoor Ag-Con to Boast Extra

Floor Space for Upcoming 10th Anniversary Gathering

As the largest, longest-running trade show and conference for vertical farming/ controlled environment agriculture in the US, Indoor Ag-Con heads back to Caesars Forum Conference Center in Las Vegas for its 10th annual edition. Co-locating with The National Grocers Association (NGA Show) from February 27-28, 2023, Indoor Ag-Con will give attendees more to explore than ever before, including an expo floor that has more than doubled –from 82 to 174 booths.

Brasserie by C&C: New Chicago Restaurant to Open in January

The culinary team behind Cookies & Carnitas in Edgewater located at 5940 N. Broadway in Chicago will soon transform their restaurant into Brasserie by C&C. The new neighborhood eatery will celebrate the traditions of 19th-century French establishments which offered elegant, inspired cuisine in a relaxed and inviting setting.

Led by proprietor/chef Brad Newman (Charlie Trotter's, The Drake, Sofitel), executive chef Jesse Lee, and beverage director Matthew Bresnahan, dining guests can expect bold flavors, local influences, authentic service and a warm ambience.

Alfresco offers fresh–frozen, raw products that are not par-cooked, giving you a true homemade product with the perfect flavor, texture and bite. Our products are “clean” label – no preservatives. Simple ingredients: flour, fresh cracked eggs, water and turmeric extract (for color).

What happens when James Beard Award-Winning

“fan favorite” on Bravo’s Top Chef create a delivery only, pop-up concept? You get the most delicious, cheesy, gooey mac-and-cheese topped with everything from blackened shrimp and buffalo chicken to teriyaki pork belly. Top This Mac N’ Cheese is not a side, it’s a meal with the ultimate “pull factor” (we’re talking cheese pull!). The simple menu features six options: Classic Mac, Chicken Mac, Vegetable Mac, Pork Mac, Shrimp Mac, and Beef-andGravy Mac with chicken, pork and shrimp — each offering three choices of cooking styles. All orders are made via Toast: www.toasttab.com/topthismacandcheese and are delivered to your door. Top This Mac N’ Cheese is open 11 a.m. to 8 p.m., Monday through Saturday.

The Importance of Choosing the Right Food Safety and Sanitation Provider

This year’s transition from Winter to Spring may be the first time in three years we see a resurgence in Chicagoland’s restaurant industry, evidenced by new concepts, openings, and repositioning of established foodservice assets. Although restaurant operators, as well as their counterparts in real estate development, property management, and construction or remodeling, still face significant headwinds into 2023, identifying the right vendor-partner can help navigate challenges such as a constrained labor market and avoid putting your project, staff, patrons, or other stakeholders at risk.

Selecting a provider to maintain a clean, sanitary, organized operation means increased staff engagement, plus retention and best conveys the message that you value them.

For new restaurants, a vendor that understands construction, project deadlines and

the importance of timely completion and turnover while also transitioning into active or preventative nightly, weekly, or monthly sanitation service cycles, provides foodservice operators the optimization and flexibility required to efficiently manage their assets.

Kleen360 is a foodservice asset management company located in Chicago and Miami. Founded in 1999 and led by culinary, hospitality, and real estate industry veterans, they deliver cleaning, sanitation and food safety solutions to restaurants, catering, food processing, and live events, plus festival production.

Take fear out of the equation. Manage and protect your assets and showcase your enhanced food safety and sanitation measures.

HR Matters: Two New Labor Laws for 2023

1. ODRISA Act - In May of 2022, Governor Pritzker signed Senate Bill 3146 into law, amending the “One Day Rest In Seven Act” (ODRISA). ODRISA was enacted to provide employees with a day of rest in each workweek and meal/rest breaks during work shifts. Currently, the act “provides for employees a minimum of twenty-four hours of rest in each calendar week and a meal period of 20 minutes for every 7.5-hour shift beginning no later than 5 hours after the start of the shift.” Starting January 1, 2023, the amendments to ODRISA redefine the period in which an employee is entitled to “twenty-four consecutive hours of rest” and will include new meal break and employer notice obligations. The law also increases penalties on employers that violate the meal and rest break requirements.

• New Definition of ‘Work Period’ - The amendment now requires “at least twenty-four consecutive hours of rest in every consecutive seven-day period.” Therefore, ODRISA now applies to any employee who works six consecutive days, regardless of whether the employee’s schedule aligns with a Sunday to Saturday calendar workweek.

• Additional Meal Period Requirement - The amendment now requires employers to provide “An employee who works in excess of 7.5 continuous hours shall be entitled to an additional 20-minute meal period for every additional 4.5 continuous hours worked. For purposes of this Section, a meal period does not include reasonable time spent using the restroom facilities.” Therefore, an employee who works a 12-hour shift will be entitled to two unpaid meal periods.

• New Notice Requirements – The amendments further require employers to post, and keep posted, a notice “summarizing the requirements of this act and information pertaining to the filing of a complaint.” And, for employees who work remotely or do not regularly report to a physical workplace, the employer “shall also provide the notice by email to its employees or on a website, regularly used by the employer to communicate work-related information.” The Illinois Department of Labor (IDOL) should presumably have this notice available to employers on its website before the January 1, 2023, effective date.

• Increased Penalties for Noncompliance - Employers will also face higher civil penalties depending on their size. Penalties will range from $250-$500 per offense, “determined on an individual basis,” and will be payable to both the Department of Labor and to the employee affected. Employers should note that fines can add up quickly under the new amendments. The statute continues to apply to employers with one or more employees in Illinois, and Section 2 of the statute continues to exclude enumerated categories of employees from coverage. The amendments also add one new category of employees excluded from Section 2 coverage: “Employees for whom work hours, days of work, and rest periods are established through the collective bargaining process.”

2. Family Bereavement Act - In June of 2022, Governor Pritzker signed Senate Bill 3120, also known as the Family Bereavement Leave Act, into law. The act is an amendment to the Child Bereavement Leave Act, which covers public and private employers with at least 50 employees and employees who have worked 1,250 hours for the employer during the prior 12-month period.

Starting January 1, 2023, employers must provide up to 10 workdays of unpaid leave to employees who miss work due to any of the following events: “a miscarriage, an unsuccessful round of intrauterine insemination or an assisted reproductive technology procedure, a failed adoption match or an adoption that is not finalized because it is contested by another party, failed surrogacy agreement, a diagnosis that negatively impacts pregnancy or fertility, a stillbirth.”

The act also requires employers to provide 10 workdays of unpaid leave for employees who miss work for various situations that involve a covered family member. It expands upon the definition of “covered family member” as well.

What should Illinois employers do?

• Review and potentially revise employee work schedules to ensure compliance with ODRISA.

• Make plans to comply with the new meal period requirements for shifts of 12 or more hours.

• Consult the IDOL website, which will likely be updated to provide guidance and the required notice to employees, and to review the full text of each act and corresponding amendments.

• Review and potentially revise company leave policies to ensure they are compliant with the updated requirements under the Family Bereavement Leave Act.

HR regulations and government policies are always changing. Employco stays up-to-date on the latest industry news. Headquartered in Westmont, Illinois, Employco provides customized HR solutions to businesses. Over the past 26 years, we have helped thousands of small to medium-sized businesses across the country in reducing their employee benefit and workers’ compensation premiums while providing payroll processing and strategic HR assistance. Our large buying power allows companies to provide Fortune 500 benefit options and workers’ compensation coverage at greatly reduced premiums. With our national reach, we work to lower costs while improving the performance and productivity of clients in every industry; from construction and manufacturing to the food industry and technology.

– You can find the Employco USA ad on page 19.

DINING WITH January 2023

COVO 1246 W. Boughton Road, BOLINGBROOK, IL 331-318-8720

This is a no-frills counter serve restaurant offering gyro plates, pitas, salads & bowls with your choice of toppings. I decided to get a plate and I chose beef & lamb as my protein. I added rice, lettuce and two kinds of hummus dips for my house-made pita (made fresh). The food was delicious and I had enough to take home for another meal.

HOUSE OF CAKES • 6189 N. Canfield Ave. CHICAGO, IL 773-774-0400. This is a family-owned bakery specializing in cakes, pastries, breads, pizza bread, cookies and more. I went on the weekend and the place was super busy. They had a great staff working the counter. I picked up a few things there—an apricot coffee cake that we devoured with our coffee for breakfast, some donuts, along with some pastries and a brownie. These types of bakeries are priceless.

JAMESON’S CHARHOUSE • 9525 Skokie Blvd. SKOKIE, IL 847-673-9700. This fine restaurant is located in the Doubletree hotel. They have a full bar area and a nice dining room. They also have an extensive selection of whiskeys including rare and aged single malt scotches including many with special cask finishes. When I’m in the mood for a scotch and some meat, this is the place to go. Their filet mignon parmesan crusted sliders with caramelized onions are amazing! Another favorite of mine is their burger. Check out their full menu.

KWIK TRIP • 12224 74th St. KENOSHA, WI 262-857-4035. Gas/ Grocery/Convenience Store. They are open 24 hours. We stopped there to gas up and get a few snacks. This place has everything. They have groceries, produce, freshly made sandwiches, prepared foods along with a big selection of beverages and coffee choices. They have bakery selections; boxed up and in the front of the store and a case in the back where you can make your own selection. I also picked up some Old Dutch spicy cheddar & sour cream potato chips and Urges BBQ chips.

PASSERO • 3 S. Evergreen Ave. ARLINGTON HEIGHTS, IL 224-857-8900. This is an Italian inspired restaurant with a seasonal menu. They have a bar and open kitchen. The service was spot on. I ordered the Brick oven pizza margherita which was delicious. For my main course they have handcrafted pasta dishes.

I tried the Fusilli Alla Vodka. The pasta was so fresh and the whipped ricotta added a nice touch to the dish. Believe me, this was so good there was no problem finishing the entire meal. For dessert the Florida Key Lime was refreshing.

ROOST CHICKEN & BISCUITS • 2001 W. Roscoe St. CHICAGO, IL 312-261-5564 Once you try their fried chicken sandwich you will be hooked. It’s amazing! My favorite is the “Build Your Own Meal.” I get the spicy chicken sandwich with cheddar cheese and bacon on a buttermilk biscuit. You will love that biscuit! For my two sides, my choices were the creamy mac-and-cheese and the cucumber cole slaw. They also have another location at 455 N. Milwaukee Ave. in Chicago.

TONY’S FRESH MARKET • 5233 N. Lincoln Ave. CHICAGO, IL; 773-943-6042. This store is gorgeous and it’s so clean. They have a huge selection of international products. The produce section was very impressive. The meat department looked amazing. They have an olive bar plus a hot food bar. The bakery was loaded with yummy cakes and treats and their cheese section was over the top. You will find all your regular grocery staples here too. The prices are great! The liquor department is extensive and the high-end spirits are in their own display cases. It’s definitely worth a shopping trip.

Our Purpose

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Local

The 7th Annual Champaign County Area Restaurant Week will be held Jan. 27-Feb. 4, 2023. This nine-day celebration features our diverse and award-winning culinary scene with Filipino, Indian, Cambodian, Thai, Laos, Mexican, Caribbean, Italian, Zambian, Vegetarian, Vegan, soul food, farm-to-table, and standard American fare. Amylu Foods, known for all-natural, antibiotic-free chicken sausages, meatballs, burgers, and bacon, is introducing four new flavors of Chicken Sausages under the Sausages by Amylu brand. The four flavors are now available nationally in select Whole Foods Market stores. Brick Fest Live! will be held Jan. 21-22, 2023 at the Tinley Park Convention Center 18451 Convention Center Drive in Tinley Park Illinois. Lego building activities, attractions and live size models. Chicago Restaurant Week 2023 will be going on January 20– February 5, 2023. Chicago Restaurant Week is an annual celebration of Chicago’s rich culinary scene. Restaurants offer special prix fixe menus providing consumers to discover new places and enjoy their favorite spots. Chicken Salad Chick, the nation’s only fast casual chicken salad restaurant concept opened its first-ever location in the Chicago metro area and the fourth in Illinois. Located at 220 North Randall Road in Batavia, Illinois. Chicken Salad Chick Batavia features a drive-thru as well as a private event space. Discover Boating Chicago Boat Show, in partnership with Progressive Insurance, will be held January 11-15, 2023 at McCormick Place 2301 S. Lake Shore Drive. As one of Chicago’s most iconic events and a Midwest boating destination, the 2023 Chicago Boat Show is ready to welcome boating enthusiasts of all ages and backgrounds to discover why life is better on the water.

Tiesta Tea , a Chicago-based manufacturer of premium loose leaf teas, announced its launch of the Tea-Osk, a loose leaf tea kiosk in all seventy-one Fresh Thyme Market stores across ten states. The TeaOsk can be found in the Bulk Foods Section of all Fresh Thyme Market locations. The Chicago Schaumburg RV Show is back featuring the very latest makes and models of Recreational Vehicles from all the nations top manufacturers.

Chef Winner and TV Personality Brooke Williamson Announced as the Fourth Visiting Chef at Chicago’s Esquire by Cooper’s Hawk. Chef Brooke Williamson will Introduce Chicago to her Southern California Coastal Cuisine chef menu that will kick off on January 12, and run through May 18, 2023. Designed to be a culinary and wine destination, Esquire, located at 58 E. Oak Street, is a completely new way to experience the Cooper’s Hawk brand ethos.

The show will be held January 20-22,2023 at the Schaumburg Convention Center 1550 N. Thoreau Drive in Schaumburg, Illinois. The Illinois Commerce Commission has announced a new area code is coming to southern Illinois. The new 730 area code will “overlay” the existing 618 area code to address the depletion of prefixes available for assignment within the region. The first prefix in the new area code will not be introduced until after July 7, 2023. The Press Room, a wine bar located in the West Loop, is pleased to announce four new additions to the team: Paúl Mena as the new managing partner, Christian Sia as chef de cuisine, Mike McCants as sous chef and Daniel Flores as the beverage director. Diners can enjoy a new seasonally driven food and beverage menu, as well as expanded wine program. Travel & Adventure Show will be held Jan. 14-15, 2023 at the Donald E. Stephens Convention Center in Rosemont, Illinois. Explore thousands of vacation options from the top destinations around the globe. Meet one-on-one with travel experts who will help you find, plan and book your next trip. Waldorf Astoria Chicago, announces the return of the iconic cocktail lounge Bernard’s in the Gold Coast. Bernard’s, a beloved Chicago haunt, is the Chicago destination for a night out, offering a craft beverage program rooted in classic cocktails, as well as modern iterations, alongside artisanal wines and rare spirits.

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Jim Maroudas Joins Garc as New Membership Director

Jim started his career in foodservice at his family’s restaurant in Salt Lake City, UT in 1976. By 1984 he moved to the Chicagoland area and worked as the GM for the four Faber Enterprises locations in the Merchandise Mart. Jim then moved on to CFS Continental/SYSCO Chicago Distribution where he earned honors as DSR Rookie of the Year and as a member of their Million Dollar Sales Club. Jim then went on to become Sales Manager at Asmussen Waxler Group (Now Waypoint) Brokerage Co. With this wealth of foodservice knowledge Jim started and owned his ownt Brokerage company, M&B food Brokerage. And most recently, Jim was the Director of Sales at Affinity Group Brokerage Co. Jim is a graduate of University of Utah, is active in the Greek Community and his hobbies include golf and basketball!

Jim is dedicated to building stronger connections with members by reviewing GARC programs, helping operators controlling costs.

GARC Restaurant Cooperative empowers independent restaurant owners and foodservice operations to compete with chains by offering savings on hundreds of products and services you use every day.

Solo Seating Offers

Designs for Maximum Capacity

Maximizing seating capacity in busy restaurants is a challenge owners face daily. In fact, most restaurants today don’t even offer adequate table options for single diners. These inefficient seating plans often result in “less than optimal” customer dining experiences while negatively impacting a business’ bottom line.

“Nothing worse than one person sitting at a 4-top or a 6-top,” said Carl Swenson, founder of Solo Seating LLC, an innovative seating company launched to improve restaurant efficiency. “Inflexible seating arrangements create unused dining spaces that, unfortunately, increase customer waiting times. Some may even leave, never to return. “The inability to fill these unoccupied seats can lead to significant cash losses,” he added. “New revenue can easily be generated by introducing creative and efficient table designs that serve any sized group of customers – large or small. Flexibility is the key.”

Solo Seating tables are small (geometric shaped), fully customizable and easily connect with magnetic tabletop edges. Customers or restaurant owners can utilize multiple configurations for any size group to provide the perfect dining environment.

“Solo Seating is the answer – no seat is wasted,” Swenson said. “Just snap our tables together with friends, family or business colleagues and enjoy!

— You can find Solo Seating in our directory under Seating.

Jim Maroudas with member, Nick Theodosis from Dengeos Restaurant, Skokie, IL.

CHEF PROFILE

9601 Calumet Ave. Munstrer, IN 46321

Birthplace: Crown Point, IN

Current Position: Executive Chef

First Foodservice Job: Dishwasher

Favorite Food: I think my favorite meal is one that I get once a year. A traditional thanksgiving dinner is the best because you get to share it with family and friends. I just always make sure to make enough so I can eat leftovers the next day too.

Memorable Customers: I have cooked for a number of famous athletes, celebrities and politicians including former U.S. presidents Bill Clinton and George Bush. But I think the customers I’ll remember the most is when I was in China in 2008 cooking for the US Olympic team, celebrities, and dignitaries. I got to meet so many Olympic medalists while working my action station in the dining room.

Worst Part of Job: The easy answer here is to say that the work life balance is very difficult to manage with a wife and kids but I knew that about this industry when I decided to make this my career. I can’t say there’s much more I would consider a “worst part” because I love what I do. I love the heat and fast stressful pace of a busy night.

Most Humorous Kitchen Mishap: Oh to pick only one… this is one mishap that never was. I was working as a sous chef in a busy Chicago steakhouse and I was tasked with putting on the stock overnight. I had it perfect, roasted the bones - check, tied the sachet d’epices - check, brought the stock to a boilcheck. That night I woke up in a panic at 2:00 in the morning thinking I forgot to lower the flame to a simmer and jumped in my car and drove the 45 minutes to work fully expecting it to be dry with a ruined pot. But to my surprise, I opened the door to the kitchen to find it set up perfectly and oh so aromatic. I still think about this every time I make stock and make sure to triple check it before leaving at night.

Favorite Food to Prepare: I think the best foods are the ones prepared simply. So, a well seasoned and grilled steak will make me weak in the knees everytime.

What part of the job gives the most pleasure: A chef is much more than someone who can really cook their tail off. A chef is a leader of men and women and I believe a true judge of someone’s leadership is their ability to develop others into being leaders themselves. I love watching the people around me grow professionally and personally. There is no greater pleasure then promoting my dishwashers, cooks and chefs because they earned it.

If you couldn’t be a chef, what would you be and why: If I wasn’t a chef I probably would have been a math teacher or an accountant. I love numbers.

Best advice you ever got was...It’s important to remember that the best moments in life won’t last forever so enjoy them while you can. The same can be said for the tough times, they never last forever so keep your head up and know the good times will be here again.

Where do you like to vacation? Vacationed with the family in Tennessee last year and I knew immediately that this isn’t only where I want to vacation often but also where I would want to retire when I’m good and old.

Who was your greatest culinary influence? Steve Coppolillo, not only is he my mentor but more importantly he is my friend. He is a chef and one of the owners of the restaurant group I work for. I have known him for almost 20 years. Don’t tell him this part but I basically owe my career to him. I enjoy seeing spotlights of the local industry and keeping up with trends.

Brian Abbott

Rosebud Steakhouse

The completely remodeled dining room at Lake Lawn Resort is open after a $1.5 million revitalization of both the space and the menu. Renamed “1878 on the Lake,” the restaurant pays tribute to the resort’s history, which opened as a 50-person boarding house in 1878. The brand new restaurant brings together the best of the classic and the modern, highlighting the spectacular views of Delavan Lake and providing a new dining option for the area surrounding Lake Geneva, Wisconsin.

“We designed a dining experience to bring out the best of our amazing location on the lake as well as shine a spotlight on the creativity and skill of executive chef John Billings,” said Dave Sekeres, general manager, Lake Lawn Resort. “We kept our guests and the Lake Geneva community top-of-mind during the planning process, with a focus on creating a premier local dining spot that would be perfect for a special night out or a destination for family and friends.”

Chef John Billings

Online Ordering Shows Fast Growth

Online ordering platform Popmenu ranked 57th on Deloitte’s new ranking of the top 500 fastest-growing North American technology companies. Six other restaurant-related tech ventures made the list: catering marketplace Hungry, digital ordering pioneer Olo, independent pizzeria partner Slice, scheduling software startup 7shifts, delivery management service Onfleet and meal delivery company Territory Foods.

– Source: Restaurant Business

Pilot Project Brewing Announces Partnership with Gemma Foods at New Milwaukee Facility

Pilot Project, the country’s first-of-its-kind brewery incubator dedicated to the art of brewing and community inspired by the craft, announced its partnership with Gemma Foods, the fresh pasta company by award-winning chef Tony Quartaro. The two innovative brands will head North to Milwaukee this fall for a one-of-akind collaboration.

Gemma Foods made a name for itself thanks to its hand-crafted, chef-driven, high-quality pasta dishes, and the brand will create an exclusive spin-off menu at Pilot Project Milwaukee featuring elevated brewery classics with a Gemma Foods touch. Think Garlic Pretzel Bread, Beef Tartare Toast, Seasonal Flatbreads and a Chicken Parm sandwich. Quartaro’s impressive tenure includes positions at iconic restaurants, including The Bristol, Balena, and Formento’s, where he won Chicago’s Jean Banchet Award for Best Chef in 2016. Quartaro founded Gemma Foods in 2020 and opened its first official location in February 2022, followed by a second kitchen in TimeOut Market Chicago in July 2022.

to our style where the focus is always on flavor.”

The news follows Pilot Project’s September 2022 announcement that the brand had closed on an expansion-focused seed round fundraise of $8 million led by venture investment group InvestBev. With the funds, Pilot Project purchased the facility assets and took over the long-term lease of Milwaukee Brewing Company's production facility located at 1128 N 9th Street in Milwaukee, Wisconsin, as well as the attached Bottlehouse 42 restaurant.

Since its inception, Pilot Project has launched more than 13 breweries, including nationally recognized brands like women-founded Luna Bay Hard Kombucha and ROVM Hard Kombucha, Black-owned Funkytown Brewery, travelinspired Brewer’s Kitchen, Indian-led Azadi Brewing, and others. Luna Bay Booch ‘graduated’ from the Pilot Project program in July 2020 and is now distributed from coast-to-coast in over 20 states.

"Having witnessed Pilot Project’s mission come to life over the last few years has been nothing short of inspiring,” said Quartaro. “They champion up-and-coming brands and create opportunities for them to flourish—something they’ve now given to us. Gemma Foods x Pilot Project plans to extend beyond our existing offerings with a menu that is memorable, thoughtful, bold, and remains true

Employco USA Hires Vice President of Sales

A human resource and employment solutions firm, Employco USA is pleased to announce the growing expansion of its staff. Employco’s newest team member: Rick Fazio, Vice President of Sales – Rick joins our team as a sales leader with over 20 years of experience building and managing domestic and international high-performance sales teams. Rick is an accomplished self-directed leader that excels in managing relationships, developing sales training programs, and establishing partnerships geared toward revenue growth. He will be responsible for managing the Employco sales team and motivating them to succeed, hiring, training, developing sales strategies, working closely with marketing, and building meaningful relationships with clients.

“I’m honored to take on this role as the VP of Sales. Rob Wilson and the entire team at Employco have built a company whose sole purpose is to improve and accelerate the success of our clients through high-touch human resource services, where we truly value each client wrelationship.” – Rick Fazio

For more information, please contact Rob Wilson at (630) 286-7345 or rwilson@employco.com.

About Employco: Headquartered in Westmont, Illinois, Employco provides customized HR solutions to businesses. Over the past 26 years, we have he lped thousands of small to medium-sized businesses across the country in reducing their employee benefit and workers’ compensation premiums while providing payroll processing and strategic HR assistance. Our large buying power allows companies to provide Fortune 500 benefit options and workers’ compensation coverage at greatly reduced premiums. With our national reach, we work to lower costs while improving the performance and productivity of clients in every industry; from construction and manufacturing to retail and technology.

Pilot Project operates as a breeding ground for diversity and innovation in the beverage/alcohol industry. With the additional funding, Pilot Project has plans to launch between 5-10 new brands annually. The five-year pipeline includes launching incubators and taprooms in key national and international cities, including Los Angeles, Miami, London, and more . Visit the tasting room and café in Chicago’s Logan Square neighborhood at 2140 N. Milwaukee Avenue. Visit

TUCKEY’S TIPS

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

Updates in Hospitality Law

Illinois amended the Child Bereavement Leave Act, expanding the law’s scope and renaming it the Family Bereavement Leave Act (“FBLA”). The amendments affect employers with more than 50 employees, effective January 1, 2023. The two major changes expand the definition of family members covered by the FBLA, and include fertility-related losses in the acceptable reasons an employee may use leave under the FBLA.

Under the FBLA, certain employees can take 10 workdays maximum of unpaid leave to grieve the death of any “covered family member.” The law expands the definition of “covered family member” to include an employee’s “child, stepchild, spouse, domestic partner, sibling, parent, mother-in-law, father-in-law, grandchild, grandparent or stepparent.” These family members do not have to reside in the same household as the employee. The law defines “domestic partners” broadly to include adults who are in a committed relationship, and they are not limited to legally recognized partnerships.

The FBLA requires employers to offer the annual unpaid bereavement leave to grieve failed pregnancies and adoptions, including: (i) miscarriages; (ii) unsuccessful rounds of intrauterine insemination or of assisted reproductive technology procedures; (iii) failed adoption matches; (iv) adoptions not finalized due to being contested by another party; (iv) failed surrogacy agreements; (v) diagnoses that negatively impact pregnancy or fertility; and (vi) stillbirths.

If employers choose to require employees seeking a pregnancy- or adoption-related bereavement leave to provide reasonable documentation, they must adhere to the following guidelines when doing so:

1. The documentation requested must be a particular form published by the Illinois Department of Labor to be filled out by the medical professional treating the afflicted family member or the agency coordinating the surrogacy or adoption.

2. The documentation must certify that the employee experienced an event covered by the law relating to a failed pregnancy, assistive reproduction procedure, adoption or surrogacy.

3. The employer must refrain from requiring as part of requesting reasonable documentation that the employee identify the specific event category for which the employee is seeking leave.

Tuckey Law, LLC covers every legal need for opening and operating a food, beverage and hospitality business. You can find their ad on page 4 of this issue.

Lauren N. Tuckey

Since 1956, Galant Food Company has been crafting Piroshki (traditional Ukrainian stuffed sandwiches) for Delis, Markets, and institutional customers all over the U.S. using an old family recipe that had been passed down from generation to generation. The company is based out of Northern California, where the Galant family and staff have been offering labor-saving, restaurant quality solutions for foodservice operators large and small. All of the products are fully cooked, and clean labeled. The offerings range from breakfast, international baked goods, such as piroshkies, or empanadas, calzones, bagel dogs, as well as sandwiches and burritos, with many vegetarian and vegan options. This product line is brand new to Chicago, and already has a strong customer base in cafés, markets and delis around Chicagoland, only to grow bigger and stronger as they get more established.

Chicago, IL 800-921-9151

St. Louis, MO 800-783-0187

Minneapolis, MN 800-454-3441

Milwaukee, WI 414-281-5204

Indianapolis, IN 800-921-9151 Decatur, IL 800-783-0187

Michigan’s Great Beer State Conference & Trade Show presented by Michigan Brewers Guild, Mvichigan State University Extension and Master Brewers Association of the Americas (MBAA) District Michigan will be held on Jan. 11-13, 2023 in Kalamazoo, Michigan. Anne Burrell and New Co-Host Darnell Ferguson transform the Cast of Social Media Stars from Cooking Disasters to Kitchen Masters in Worst Cooks in America: Viral Sensations. The eight-episode season premieres Jan. 1, 2023 at 8 pm ET/PT on Food Network and Discovery+. BurgerFi International Inc., one of the nation’s leading fast-casuals, and the high-quality, casual dining pizza brand under the name Anthony’s Coal Fired Pizza & Wings, announced the introduction of artificial intelligence (AI) phone answering systems in all 60 corporate-owned Anthony’s locations. The systems will leverage ConverseNow, the leading voice AI technology platform for restaurants.

Chef-Restaurateur Richard Sandoval and Chef Jonatán Gómez Luna Torres – of Le Chique, no. 17 on Latin America’s 50 Best Restaurants 2022, have proudly unveiled their newest joint culinary venture: tán, a coastal Tulumese restaurant in Manhattan’s Midtown East located in 209 East 49th Street. Chipotle Mexican Grill announced the opening of its 500th restaurant with a Chipotlane, the brand’s digital order drive thru pick-up lane. Located in Louisville, Kentucky, the milestone opening underscores the brand’s ongoing commitment to driving access and convenience to real food made with true culinary every day. Condado Tacos, specializing in unique tacos, margaritas and tequilas announced its plan to embark on opening 90-100 res-

taurants by 2026. This fast-growing taco restaurant company opened its 39th restaurant in Nov, 2022 in Kalamazoo, MI and already has 12 new restaurants scheduled to open in 2023. Hey, country music fans! Miranda Lambert extends her Velvet Rodeo headlining the Las Vegas residency at Zappos Theater-at Planet Hollywood Resort & Casino with new July and December 2023 dates. Domino’s Pizza Inc., the largest pizza company in the world, is electrifying pizza delivery! More than 100 custom-branded 2023 Chevy Bolt electric vehicles recently arrived at select franchise and corporate stores throughout the U.S., with an additional 700 rolling out in the coming months, making it the largest electric pizza delivery fleet in the country. Formosa Coffee is targeting the US market with its own blend of locally sourced coffee beans. Taiwan is known as a major exporter of tea, but the coffee industry is catching up in recent years, with Formosa Coffee as a leading pioneer. Meijer announced the opening date for a new Meijer grocery store concept . The retailer confirmed Jan. 26, 2023 as first day of business for new southeast Michigan Meijer Grocery stores. Meijer Grocery is a new type of Meijer store focused on simplifying the customer shopping experience. The stores are designed with convenience and ease in mind. The food service market is expected to grow by $10.13 billion during 2021-2026 according to the latest market research report by Technavio. 43% of the growth will originate from APAC. As per Technavio, the new product launches will have a positive impact on the market and contribute to its growth significantly over the forecast period.

Uncle Nearest Premium Whiskey, the most-awarded Bourbon and American Whiskey of 2019, 2020, and 2021, announced that its sales exceeded $100 million through October 2022, with an on-track forecast to more than double that total by the end of 2023. Its recently expanded 323-acre distillery has already welcomed more than 100,000 guests with that number increasing significantly every week.

Ruggiero Seafood, Inc. PO Box 5369 Newark, NJ 07105info@ruggieroseafood.comwww.ruggieroseafood.com

Get Free Monthly Food Product Samples

In a time when chefs and restaurant operators are busier than ever, finding new menu items is becoming more of a chore than a delight. A new startup, SampleCart, is looking to give chefs the opportunity to try out new foods from local suppliers and national brands. The company has launched an online marketplace that allows chefs to look for new menu items and order samples directly from suppliers. The site is free to use and is continually being updated with great new items.

Chris Idema, Co-Founder of SampleCart, recently told Food Industry News, “We started

SampleCart to take the hassle out of trying new products. Chefs are so busy that rarely do they enjoy sitting down and talking to numerous salespeople with products they may not even want to try. We give chefs the ability to find new items on their own time and by the click of a button, simply order a sample to be delivered to their restaurant to try!”

The service is currently available in Chicago and Detroit with plans to launch in several other cities over the next year. If you are interested in signing up, please visit: samplecart.com and click Sign Up!

Izard Named Instant Brands Brand Ambassador

Instant Brands, a leader of innovative consumer lifestyle brands in housewares and small appliances, announced that they have signed an exclusive Brand Ambassador agreement with Celebrity Chef Stephanie Izard – Top Chef and Iron Chef winner, to further increase awareness of Instant’s portfolio of products, which includes the iconic Instant Pot and Instant Air Fryers, as well as Pyrex and Corelle among others.

Global Flour Substitutes Market Size Expected to Reach $42 Billion By New Year

Flour substitutes are types of flour that can be used in place of wheat flour to make baked and fried goods. These flour substitutes have become ideal choices for people looking for gluten-free diets or who suffer from celiac disease. There are several different types of flour substitutes available, such as almond flour, coconut flour and quinoa flour. Each type of flour substitute

has its unique flavor and texture. They are being increasingly utilized for applications like baked goods, fried food, bread, pastry, noodles, etc. The rising usage of flour substitutes in a wide range of applications across industries like food processing and bakery will continue to boost growth of the market for the next 10 years according to a Future Market Insights report.

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AROUND CHICAGO

Waldorf Astoria Chicago Debuts Completed Renovation

Waldorf Astoria Chicago is pleased to celebrate the completion of its renovation across the grand chateau-style Gold Coast hotel. The refurbishment includes fully updated guest rooms and suites, the lobby, and spa, as well as debuts a redesigned Presidential Suite and introduces a new, spacious Astoria Suite. Guests are also welcome to enjoy all new food and beverage experiences including the lobby-level Peacock Lounge, the newly opened Brass Tack and the re-introduced, beloved Bernard’s cocktail lounge.

The renovation of the guest rooms and suites, lobby and Peacock Lounge, Bernard’s, and spa was executed by the award-winning KTGY Simeone Deary Design Group who was responsible for the genesis of the hotel’s original concept and design in its entirety in 2009. The team drew inspiration from French design masters, whose style and grace can be seen across the updated social spaces and accommodations, to bring a reimagined and refreshed modern approach that embraces a vision of timeless, refined luxury with a bit of a contemporary twist.

As part of the renovation, Waldorf Astoria Chicago introduces a new 1,800-square-foot Astoria Suite and redesigned 2,400-square-foot Presidential Suite, which both evoke the charm of a Parisian pied-à-terre, designed in beautiful modernity with polished wood flooring, gorgeous curves, and bright metals.

The lobby received a refresh, adding comfortable new seating options with side tables that invite a seamless flow of guests checking-in and Chicagoans to enjoy a quiet respite. The space flows into a new lobby parlor and Peacock Lounge, which pays tribute to the original Peacock Alley at the brand flagship, Waldorf Astoria New York. A subtle nod to its illustrious history can be found in the real feather wall panels lining the back walls of the bookcases. Lounge seating upholstered in sumptuous velvets and woven fabrics weave into

the space to allow for intimate conversation and beautiful viewing vistas. Further inspiration was drawn from Chicago businesswoman and socialite Bertha Palmer, with the design team studying her home and parlor to bring that essence into the setting.

Now open, Brass Tack showcases an American Brasserie with a Chicago twist. Helmed by Executive Chef Nicholas Marino, the restaurant features a strong focus on an approachable touch to Midwest-sourced American cuisine, highlighting the best of regional cookery and ingredients. From lively dinners and power lunches to weekend brunch with bottomless Rosé, Brass Tack serves as a dining destination for guests and locals alike.

A highlight of the renovation is the return of the beloved neighborhood cocktail lounge, Bernard’s. The sophisticated establishment was lovingly restored in its former space, re-emerging as an intimate craft cocktail and champagne bar. The timeless, yet modern design extends into the thoughtfully curated cocktail and beverage menu, which strikes a balance between revered classics that pay tribute to the past and innovations that provide a moment in the present.

Alongside the renovation, the hotel unveils exciting updates to its award-winning Waldorf Astoria Spa & Health Club, introducing an additional couple’s treatment room to further showcase the spa’s romantic design aesthetics. Chicagoans can also take advantage of enhanced membership programs, offering exclusive benefits and insider perks across the hotel.

Waldorf Astoria Chicago participates in Hilton Honors, the award-winning guest loyalty program for Hilton’s 18 distinct hotel brands. For more details on the property or to reserve a stay in the redesigned hotel, please visit: waldorfastoriachicagohotel.com.

– Photos: Scott Baker Photography

Go-To Dinners

Ina Garten

Publisher:

ISBN-13:

Even Ina Garten, America’s most-trusted and beloved home cook, sometimes finds cooking stressful. To make life easy she relies on a repertoire of recipes that she knows will turn out perfectly every time. You’ll find lots of freeze-ahead, make-ahead, prep-ahead, and simply assembled reci pes so you, too, can make dinner a breeze.

In Go-To Dinners, Ina shares her strategies for making her most satisfying and uncomplicated dinners. Many, like Overnight Mac & Cheese, you can make ahead and throw in the oven right before dinner. Light dinners like Tuscan White Bean Soup can be prepped ahead and assembled at the last minute. Go-to family meals like Chicken in a Pot with Orzo and Hasselback Kielbasa will feed a crowd with very little effort. And who doesn’t want to eat Breakfast For Dinner? You’ll find recipes for Scrambled Eggs Cacio e Pepe and Roasted Vegetables with Jammy Eggs that are a snap to make and so satisfying. Ina’s “Two-Fers” guide you on how to turn leftovers from one dinner into something different and delicious the second night.

And sometimes the best dinner is one you don’t even have to cook! You’ll find Ina’s favorite boards to serve with store-bought ingredients, like an Antipasto Board and Breakfast-for-Dinner Board that are fun to assemble and so impressive to serve. Finally, because no meal can be considered dinner without dessert, there are plenty of prep-ahead and easy sweets like a Bourbon Chocolate Pecan Pie and Beatty’s Chocolate Cupcakes that everyone will rave about.

BEST PRICES ON FRESH PRODUCE SINCE

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

Campbell’s Chunky Soup has been filling bellies since the 1970s. When you think of Chunky, you think of the NFL, right? Chunky has been the official Soup sponsor of the NFL for many years—but the first athlette to be featured on a can of Chunky Soup was NHL great Wayne Gretzky in 1996. January is National Soup Month. Exercise is always on the list of New Year’s Resolutions Exercise can help improve your balance, help you sleep, tone your muscles, make your feel better and control your weight. Motion is lotion. Moving around gets the blood flowing. Everything’s bigger in Texas, and the biggest, boldest adventure has arrived: Royal Caribbean International’s new $125 million cruise terminal in Galveston, Texas, opened its doors and welcomed the Lone Star State’s largest cruise ship, Allure of the Seas. McCormick announced the 23rd Edition of the Flavor Forecast , the brand’s annual report on the latest culinary trends shaping the way millions of consumers prepare and enjoy food worldwide. Along with the trends report, the Global Culinary Leader names Vietnamese x Cajun Style Seasoning as 2023 Flavor of the Year. Nearly 3 in 5 American office workers place high importance on access to private work areas to produce their best work according to new Fellowes Brands survey. Fellowes Brands is a family-owned company providing trusted workplace solutions for 105 years is based in Itasca, Illinois. Taste Michigan is being supported with a new website, TasteMichigan.org , and social media presence. Other promotional tactics will roll out over the next few months, with a campaign preview for industry professionals this winter. Michigan has over 150 wineries currently in operation, up

from about 40 in 2000, with over 3,300 acres of wine grapes being cultivated. The Salvation Army annually serves more than 25 million people in America, helping them overcome poverty, addiction, and economic hardships through a range of social services. By providing food for the hungry, emergency relief for disaster survivors, rehabilitation for those suffering from drug and alcohol addiction, and clothing and shelter for people in need. The National Ski Patrol Organization is dedicated to serving the outdoor recreation industry by providing education and accreditation to emergency care and safety service providers. NSP has more than 31,000 members who are ski and bike patrollers, mountain hosts and associates, and who serve more than 600 patrols around the country and internationally. The winter 22/23 season welcomes exciting news from Colorado’s 26 ski areas and resorts. This season Telluride Ski Resort and Copper Mountain will celebrate their 50th anniversaries and Eldora Ski Area and Vail Mountain will celebrate their 60th anniversaries. The Iowa 80 Truckstop adjacent to the small town of Walcott, now the World’s Largest Truckstop, established its home here in 1964 and is now in itself a home away from home to countless drivers and a destination for travelers as well. Open 24/7 365 days a year, with 900 truck parking spaces, serving 5,000 customers per day. Stop slipping—walk like a penguin! Do this when walking on snow or ice. Keep your center of gravity over your front leg. Take slow steps and walk at a slower pace so you can react quickly to a change in traction. Wear shoes with good traction.

Philadelphia becomes the first mainstream brand to debut a new plant-based spread. A recipe more than two years in the making, Philadelphia introduces plant-based spread, bringing its signature multi-sensorial experience to the plant-based aisle. (Photo: Business Wire)

Party Can Disrupts Cocktail Space

Party Can is not your traditional RTD (Ready-to-Drink Cocktail). In fact, it's almost the opposite. Inspired by and created for highend cocktail lovers, Party Can is premium through and through. Many bars are known for "batching" their most sought-after drinks – meaning they create many drinks for 30-40 people. This process frequently sacrifices the quality of each cocktail by prioritizing quantity instead. Party Can sought to change and disrupt that.

Working with the acclaimed bartender, Scott Baird, known for Trick Dog in San Francisco, Party Can was born. Each Party Can expression starts with premium liquor – from Libulua tequila in our Margarita to 2-year-old Kentucky Bourbon in our Old Fashioned and 100% Corn vodka in their Cosmicpolitan. Party Can beverages have real juice with natural ingredients.

Monster Energy Releases New Reserve

Series Flavor: Orange Dreamsicle

Orange Dreamsicle, Monster Energy's latest addition to its signature Monster Reserve series packs a powerful punch but has a smooth, easy drinking creamy orange sherbet flavor. Monster Energy continues to deliver energy, while also winning with taste. “We created this flavor to keep the sunny season alive year-round," said Monster Energy CMO Dan McHugh. “We know we win with flavor and taste and this brand-new Orange Dreamsicle flavor encapsulates what our consumers love about the brand.”

Cultured Meat on Menus

Upside Foods is on the verge of bringing its first cultivated meat products to market as soon as the company wins FDA approval, according to cofounder Uma Valeti, a cardiologist who got the idea to create meat from cells while working with human heart cells in the lab. Valeti has partnered with chef Dominique Crenn to create recipes that use Upside products, and Crenn has committed to serving Upside’s cultivated chicken at her San Francisco restaurant when the product becomes available

– National Public Radio

Frito-Lay Doritos Dips

PepsiCo’s Frito-Lay unit is rolling out dips under its Doritos brand, the company said. The dips will be available at retailers and on PepsiCo’s Snacks.com website.

Doritos Dips come in two flavors: Spicy Nacho and Cool Ranch Jalapeno. The offerings are meant to be used with foods beyond chips, including pizza, wings and veggies. The new line extension from Frito-Lay comes as food and beverage CPGs aim to tap into existing brand equity to broaden their reach and grab a bigger share of the snacking space.

– FoodDive.com

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Tierra Environmental Page 32 888-551-1998

Kaluzny Brotherrs Inc 815-744-1453

GREASE TRAP SERVICE

Tierra Environmental Page 32 888-551-1998

GREASE-EXHAUST CLEANING

Enviromatic Corp of America Page 24 800-325-8476

Olympia Maintenance 708-344-0344

GREEK FOOD PRODUCTS

Devanco Foods Page 21 847-228-7070

Grecian Delight Foods 847-364-1010

Olympia Food Industries 847-349-9358

GYROS

Devanco Foods Page 21 847-228-7070

Grecian Delight Foods 847-364-1010

Olympia Food Industries 847-349-9358

H/R-HUMAN RESOURCE SERVICES

Employco USA Page 19 630-920-0000

HALAL FOOD PRODUCTS

Devanco Foods Page 21 847-228-7070

HALAL MEAT WHOLESALE

Fatima Zabiha Foods 630-620-5000

HAMBURGER PATTY MANUFACTURER

Devanco Foods Page 21 847-228-7070

HEALTH INSURANCE

Employco USA Page 19 630-920-0000

Gallagher Page 28 630-285-3686

National Restaurant Association Page 43 312-715-5363

HEATING & AIR CONDITIONER SERVICE & REP

Mechanical 24 847-987-9738

HELIUM

MacCARB Page 43 877-427-2499

HISPANIC FOOD PRODUCTS

La Criolla Page 16 312-243-8882

HOOD EXHAUST & FAN CLEANING

Enviromatic Corp of America Page 24 800-325-8476

Olympia Maintenance 708-344-0344

HOT DOGS

Vienna Beef Page 41 773-278-7800

Crawford Sausage 773-277-3095

Red Hot Chicago 800-249-5226

HOT DOGS - NATURAL

Fatima Zabiha Foods 630-620-5000

HOT SAUCE

Texas Pete Page 09 716-913-7516

HUMMUS & SPREADS

Grecian Delight Foods 847-364-1010

ICE CREAM

Chocolate Shoppe Ice Cream Page 28 608-221-8640

Homer’s Gourmet Ice Cream Page 10 847-251-0477

Instantwhip Chicago Page 32 773-235-5588

Fox Valley Farms 630-231-3005

ICE CREAM EQUIPMENT REPAIR & SUPPLY

Kool Technologies Page 18 630-483-2256

ICE CREAM-EQUIPMENT & SUPPLY

Kool Technologies Page 18 630-483-2256

ICE CREAM-YOGURT

Instantwhip Chicago Page 32 773-235-5588

ICE MACHINE REPAIR & SANITIZING

Major Appliance Service 708-447-4100

ICE MACHINES-SALES-RENTAL OR LEASING

Ice Solutions 24 Page 10 847-987-9738

Empire Cooler Service 312-733-3900

INSURANCE

Cacciatore Insurance Page 08 312-264-6055

Caro Insurance Services 708-745-5031

Concklin Insurance Agency 630-268-1600

ISU Northwest Insurance Services 847-310-0400

Society Insurance 888-576-2438

WM Schwartz Insurance 847-525-2846

INSURANCE SERVICES

Cacciatore Insurance Page 08 312-264-6055

Gallagher Page 28 630-285-3686

INSURANCE-INDUSTRIAL & COMMERCIAL

Cacciatore Insurance Page 08 312-264-6055

INTERIOR DESIGNERS

Sarfatty Associates 847-920-1100

INTERNET ADVERTISING

Food Industry News 847-699-3300

ITALIAN BEEF

Devanco Foods Page 21 847-228-7070

Serrelli’s Foods Page 29 877-385-BEEF

Grecian Delight Foods 847-364-1010 Red Hot Chicago 800-249-5226

ITALIAN FOOD SPECIALTIES

E Formella & Sons Page 04 877-598-0909

ITALIAN SAUSAGE

Anichini Brothers 312-644-8004

JANITOR-SUPPLIES

Ramar Supply Co Page 30 708-233-0808

JAPANESE-FOOD PRODUCTS

Kikkoman Sales USA 630-954-1244

JUICER REPAIR & MAINTENANCE

Up ‘N Adam Service and Supply Inc 877-876-2326

JUICERS-FRUIT & VEGETABLES

Berkel Midwest Page 24 800-921-9151

KETCHUP

Red Gold Page 07 765-557-5500

KITCHEN EQUIPMENT

A D E Foodservice Equipment 630-628-0811

KITCHEN FLOOR NON-SLIP TREATMENTS Step Advantage 312-801-4123

KITCHEN-EXHAUST SYSTEMS/CLEANING

Enviromatic Corp of America Page 24 800-325-8476 Olympia Maintenance 708-344-0344

KNIFE EXCHANGE SERVICE

A Maestranzi Sons Page 06 630-504-2865

LABEL PRINTERS

Edwards Label Printing Page 03 847-663-6600

LAW FIRMS

Tuckey Law Page 04 312-701-2200

Laner Muchin 312-467-9800

LINEN SUPPLY & RENTAL SERVICE

Cosmopolitan Textile 773-254-6100

LIQUOR-WHOLESALE

Peerless Liquors 773-378-3908

LOGISTICS COMPANIES

Perishable Distribution Solutions Page 27 888-491-1641

MATERIALS HANDLING EQUIPMENT

Voss Equipment Page 04 708-596-7000

MAYONNAISE

Columbus Vegetable Oils Page 47 773-265-6500

MEAT PROCESSING EQUIP SALES & SERVICE

Berkel Midwest Page 24 800-921-9151

MEAT PRODUCTS

Smithfield Foods 888-327-6526

MEAT-WHOLESALE

Devanco Foods Page 21 847-228-7070 New S B L Inc Page 46 773-376-8280

Park Packing Company Page 41 773-254-0100

Anichini Brothers 312-644-8004

Chef’s Quality Meats 708-333-0880 International Meat Company 773-622-1400

MEATS -WHOLE PIGS-GOATS-LAMB

Park Packing Company Page 41 773-254-0100

MEDITERRANEAN FOODS

Grecian Delight Foods 847-364-1010

Olympia Food Industries 847-349-9358

MENUS-CUSTOM PRINTED

Accurate Printing 708-824-0058

MILK

Instantwhip Chicago Page 32 773-235-5588

NEIGHBORHOOD MARKETING

LED Billboard Trucks 312-924-7979

NITROGEN

MacCARB Page 43 877-427-2499

OILS & FATS-COOKING

Columbus Vegetable Oils Page 47 773-265-6500

OILS & SHORTENING

Columbus Vegetable Oils Page 47 773-265-6500

OILS & VINEGAR

Pastorelli Foods 800-SOS-AUCY

OILS-COOKING/BULK

Columbus Vegetable Oils Page 47 773-265-6500

OLIVE OILS

Columbus Vegetable Oils Page 47 773-265-6500

ORGANIC FOODS

Pastorelli Foods 800-SOS-AUCY

OVENS-SALES & SERVICE

Cobblestone Ovens 847-635-0172

PALLET JACKS

Voss Equipment Page 04 708-596-7000

PANCAKE-BATTER & MIX

Tec Foods Inc Page 44 773-638-5310

PAPER-PRODUCTS

Ramar Supply Co Page 30 708-233-0808

Alfa Restaurant Supply 773-588-6688

PARTY-FAVORS & SUPPLIES

Ramar Supply Co Page 30 708-233-0808

PASTA-FRESH AND FROZEN

Cugini Distribution Page 31 708-695-9471

Pastafresh Home Made Pasta Page 16 773-745-5888

PASTRIES

Chicago Sweet Connection Page 17 773-283-4430

PASTRY CONSULTING

Sweet Bee Pastry Consulting 847-828-4812

PATIO & DECK BUILDERS

STR Construction 847-814-8417

PATIO ENCLOSURES

Thatcher Oaks Awnings 630-833-5700

PATIO HEATERS

TNG Industries Page 45 708-449-1100

PATTY MACHINES/FOOD FORMERS

Berkel Midwest Page 24 800-921-9151

PAYROLL SERVICES

Employco USA Page 19 630-920-0000

ADP 630-670-5460

PEST CONTROL

Rose Pest Solutions Page 20 800-GOT-PEST

PHOTOGRAPHY

All Events Photography 312-543-2100

PICKLES & RELISH

Vienna Beef Page 41 773-278-7800

PITA BREAD

Grecian Delight Foods 847-364-1010

Olympia Food Industries 847-349-9358

PIZZA SAUCE

Neil Jones Food Company 800-543-4356

PIZZA SAUSAGE

Anichini Brothers 312-644-8004

PIZZA SUPPLY DISTRIBUTORS

Anichini Brothers 312-644-8004

POINT OF SALE SUPPLIES

Alpha POS Services Inc 630-690-9232

POINT OF SALE SYSTEMS

Alpha POS Services Inc 630-690-9232

Shift4 630-521-9900

SpotOn Inc 937-830-0828

PORK PRODUCTS

Peer Foods 773-927-1440

POS SYSTEMS

Alpha POS Systems Inc 630-690-9232

CardConnect-Clover Systems 224-325-4466

Shift4 630-521-9900

SpotOn Inc 937-830-0828

POS SYSTEMS-CLOUD BASED

Alpha POS Services Inc 630-690-9232

Shift4 630-521-9900

SpotOn Inc 937-830-0828

POULTRY-FRESH

New S B L Inc Page 46 773-376-8280

Fatima Zabiha Foods 630-620-5000

PRESSURE WASHING

Olympia Maintenance 708-344-0344

PRINTING-CUSTOM ITEMS

Accurate Printing 708-824-0058

PRIVATE LABEL FOOD MANUFACTURERS

E Formella & Sons Page 04 877-598-0909

PRODUCE-WHOLESALE

T Castro Produce Co Page 04 773-869-9400

PRODUCT DEVELOPMENT

Sweet Bee Pastry Consulting 847-828-4812

PROMOTIONAL MARKETING

LED Billboard Trucks 312-924-7979

PROPANE SERVICE

Propane Pete 847-754-7662

PROPERTY - TAX - REAL ESTATE LAW

Reveliotis Law PC Page 31 312-230-0160

PUBLISHING

Food Industry News 847-699-3300

RACKING-PALLET

Voss Equipment Page 04 708-596-7000

RE-UPHOLSTERY

Chicago Booth Page 26 773-378-8400

REAL ESTATE LAW

Reveliotis Law PC Page 31 312-230-0160

REFRIGERATION EQUIPMENT REPAIR

Kool Technologies Page 18 630-483-2256

CSI - Coker Service Inc 888-908-5600 Mechanical 24 847-987-9738

REFRIGERATION-EQUIP/COMMERCIAL

Custom Cooler & Freezer Page 31 630-879-3131

RESTAURANT CONSULTANTS

Stanovich Hospitality 708-359-1911

RESTAURANT EQUIP PARTS WAREHOUSE

CSI - Coker Service Inc 888-908-5600

RESTAURANT EQUIPMENT

FSI/Foodservice Solutions 847-719-6088

Losurdo Inc 630-833-4650

RESTAURANT EQUIPMENT & SUPPLIES

Berkel Midwest Page 24 800-921-9151

Custom Cooler & Freezer Page 31 630-879-3131

Federal Supply USA Page 23 847-623-1310

Ramar Supply Co Page 30 708-233-0808

Alfa Restaurant Supply 773-588-6688

Schultz Supply 708-652-2020

RESTAURANT EQUIPMENT REPAIR

Up ‘N Adam Service and Supply Inc 877-876-2326

RESTAURANT EQUIPMENT REPAIR SERVICE

Berkel Midwest Page 24 800-921-9151

CSI - Coker Service Inc 888-908-5600

Cobblestone Ovens 847-635-0172

Major Appliance Service 708-447-4100

RESTAURANT EQUIPMENT-NEW & USED

March Quality Used & New Equip Page 28 800-210-5895

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

Vince Ferraro/Pontarelli & Associates 847-778-3571

RESTAURANT-DESIGNERS

Losurdo Inc 630-833-4650

Sarfatty Associates 847-920-1100

RETRACTABLE PATIO ENCLOSURES

Viewpoint Retractable Enclosure 630-504-2099

RETRACTABLE SKYLIGHTS/ROOFS

Viewpoint Retractable Enclosure 630-504-2099

ROBOTICS

Bear Robotics Page 31 650-260-2931

ROOF TOP GREASE CONTAINMENT SYSTEMS

Enviromatic Corp of America Page 24 800-325-8476

ROOFS-SALES-REPAIR & MAINTENANCE

Care Sheet Metal & Roofing Page 15 708-387-9784

SAFETY TREATMENT FOR FLOORS Step Advantage 312-801-4123

SALAD-DRESSINGS

Ken’s Foods Page 48 800-633-5800

SALAD-DRESSINGS & OILS

Columbus Vegetable Oils Page 47 773-265-6500 Tec Foods Inc Page 44 773-638-5310

SANITATION CERTIFICATION

Illinois Restaurant Association Page 12 312-787-4000

SATELLITE TV SYSTEMS

All Sports Direct 630-918-3000

SAUSAGE

Vienna Beef Page 41 773-278-7800

Anichini Brothers 312-644-8004 Crawford Sausage 773-277-3095 Red Hot Chicago 00-249-5226

SCALES

Berkel Midwest Page 24 800-921-9151

SCALES-SALES & REPAIR

Accurate Scale Company Page 28 773-847-1820

SEAFOOD

Fisherman’s Pride Page 25 800-543-2110

SEATING

Trendler Inc Page 10 773-255-4407

Solo Seating LLC 515-291-8858 Waco Manufacturing 312-733-0054

SELF-SERVICE ORDERING KIOSKS

Alpha POS Services Inc 630-690-9232

SEWER(MAINT)-RODDING & JETTING

Tierra Environmental Page 32 888-551-1998

SHAKE MIX

Fox Valley Farms 630-231-3005

SHIPPING-REFRIGERATED & FROZEN

Perishable Distribution Solutions Page 27 888-491-1641

SHORTENING

Columbus Vegetable Oils Page 47 773-265-6500

SIGNAGE-INDOOR & OUTDOOR

American Graphics & Sign Page 14 888-774-6270

SLICERS - AUTOMATED

CES Nationwide 773-533-3333

SLICERS-SALES & SERVICE

Berkel Midwest Page 24 800-921-9151

SLOT MACHINES

J & J Gaming Page 02 833-788-1949

SOCIAL MEDIA MARKETING

Create Inc Chicago Page 30 773-664-4024

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

SOUPS

Bistro Soups (Div of Vienna Beef) Page 41 773-278-7800

Vienna Beef Page 41 773-278-7800

SPICES

La Criolla Page 16 312-243-8882

SPIRITS

R Jelinek Midwest Page 29 708-691-3895

STAFFING-SERVICES

All About Personnel Page 14 630-336-6238

Atlas Employment Services Page 03 847-671-1557

STEAM CLEANING

Olympia Maintenance 708-344-0344

SUPERMARKET EQUIPMENT

CES Nationwide 773-533-3333

SUPERMARKET EQUIPMENT REPAIR

Up ‘N Adam Service and Supply Inc 877-876-2326

SUPERMARKET- EQUIPMENT/ NEW & USED

Berkel Midwest Page 24 800-921-9151

TABLES-ALL TYPES

Chicago Booth Page 26 773-378-8400

Waco Manufacturing 312-733-0054

TABLES-MODULAR-MAGNETIC

Solo Seating LLC 515-291-8858

TAMALES

Supreme Frozen Products 773-622-3777

TAX APPEALS (PROPERTY)

Reveliotis Law PC Page 31 312-230-0160

TEMPORARY STAFFING

All About Personnell Page 14 630-336-6238

Atlas Employment Services Page 03 847-671-1557

THEATERS AND VENUES

Onesti Entertainment Corporation 630-962-7000

TOMATO PRODUCTS

Red Gold Page 07 765-557-5500

Neil Jones Food Company 800-543-4356

Pastorelli Foods 800-SOS-AUCY

TRADE PUBLICATIONS

Food Industry News 847-699-3300

TRADE SHOWS & EVENTS

National Pizza Show Page 40 754-246-6112

TRUCK BODIES-SALES & REPAIR

Paramount Truck Body Page 32 312-666-6441

TRUCK GRAPHICS

American Graphics & Sign Page 14 888-774-6270

TRUCKS

Freeway Ford Page 22 708-442-9000

UPHOLSTERY CLEANING

Sexton Group Floor Care 847-827-1188

VEGETABLES-FIRE ROASTED

Neil Jones Food Company 800-543-4356

VEHICLE WRAPS

Paramount Truck Body Page 32 312-666-6441

VENTILATING-SYTEMS CLEANING

Enviromatic Corp of America Page 24 800-325-8476

Olympia Maintenance 708-344-0344

VIDEO GAMING

J & J Gaming Page 02 833-788-1949

VIDEO GAMING TERMINALS

J & J Gaming Page 02 833-788-1949

VISA/MC CLASS ACTION SETTLEMENT

Team Chicago Menio Global Page 44 847-920-7252

WALK-IN COOLER REPAIR & MAINTENANCE

Mechanical 24 847-987-9738

WALK-IN COOLERS AND FREEZERS

Custom Cooler & Freezer Page 31 630-879-3131

WATER HEATERS / BOILERS

U S Water Heating Solutions Page 42 833-879-4776

WEBSITE DESIGN

Americaneagle.com Page 33 847-699-0300

WEDDING CAKES

Ideal Bakery 773-631-6897

WELDING & FABRICATING

KOP Ind. Welding & Fabrication Page 29 630-930-9516

WHIPPED CREAM

Instantwhip Chicago Page 32 773-235-5588

WIND SCREENS

Thatcher Oaks Awnings 630-833-5700

WOOD FLOOR CARE

Sexton Group Floor Care 847-827-1188

WORKERS COMP INSURANCE

Employco USA Page 19 620-920-0000

YOGURT & SOFT SERVE EQUIPMENT

Kool Technologies Page 18 630-483-2256

Gaming Terminals

Bring a new customer experience to your location and maximize your revenue! By adding video gaming, establishments can increase their revenue by $4,300 per square foot* when they partner with J&J Gaming. If growth is in your business plan, then J&J is your operator when gaming come to Chicago!

The J&J experience doesn’t stop there. J&J is your true full-service provider with additional expertise in amusements for your establishment. Bring the ultimate experience directly into your location with the most trusted partner in gaming and amusements.

Since 1929, they have been supplying top-of-theline gaming terminals from the leading manufacturers to their over 2,400 gaming partners. With their 24/7 service excellence and uptime alongside unparalleled data and reporting, J&J Gaming is your #1 choice in a service provider. J&J Gaming is committed to fostering long-term, successful relationships! Will you be next to join the J&J Gaming partnership?

J&J Gaming walks establishments athrough the entire gaming experience. From application and licensing to compliance assistance and setting you up with the most popular games, J&J Gaming is the leading gaming provider. They also provide FlexPay payment options for you to choose from, create custom marketing plans based on your location’s specific data, supply locations with the #1 rewards program, Player PAYBACK, and so much more!

Cary Miller Presents: PEOPLE SELLING THE FOOD INDUSTRY

This month I am proud to be featured with the some of the leadership team at the College of DuPage Culinary Program, one of our areas leading twoyear culinary training programs, Chef David Kramer, Chef Timothy Meyers, Program Chair Jim Mulyk and Adjunct Professor Sam Stanovich. The college’s Culinary Hospitality Management and Tourism programs teaches students the latest skills by expert COD faculty who bring industry expertise and real-world experience to the classroom, helping students gain the knowledge and skills essential to obtaining leadership roles in the hospitality industry.

Glenn Ventura also known as “Sir Spice” is with La Criolla, a locally-based, high-quality, artisan Spice Importer and Latin food manufacturer and distributor. La Criolla has a 65 year track record of selling a full line of spices, spice blends and shelf stable food products to supermarkets, ethnic stores, restaurants and distributors across North America. The Latin-Owned company produces over 75 products including beans, olives, pasta, flours, spices, seasonings, and other all-natural, authentic Hispanic food products. You can see their ad on page 16 of this issue. Contact Glenn for a sample presentation.

Jordan Engerman is Vice President of Partnerships at Choose Chicago: the official destination marketing organization for Chicago, Illinois. Their mission is to bring regional, national, and international business and leisure visitors to Chicago for the economic benefit of the city, the community, and its membership, while being an advocate for the tourism, hospitality and restaurant industry. Choose Chicago comprises 11 departments that work together to generate income for Chicagoland businesses. Chicago Restaurant Week is one of the organizations initiatives.

Melody Kirby is a Regional Business Development Manager at Wisconsin-based Grande Cheese Company, a superpremium Italian Cheese producer. Family-owned Grande only works with local family farms, who, like them take immense pride in producing the highest quality milk used in the firm’s cheeses. Grande has a dedicated team of Sales Associates who share their years of experience and knowledge working in restaurants and the foodservice industry to offer a range of marketing support initiatives and money saving tools to improve profit and grow sales for their customers.

Mike Smith and Maggie Smerdel are with Chicagobased Party Can, a premium line of RTD (Ready To Drink) Cocktails. Inspired by and created for high-end cocktail lovers, Party Can is premium through and through, using only 100% natural ingredients, premium liquors and freshly squeezed limes. Working with the acclaimed bartender, Scott Baird, known for Trick Dog in San Francisco, Party Can was born and is now distributed in more than 27 states. The product is distributed locally through Momentum Beverage.

Continued from front

The cozy and stylish 80-seat bistro welcomes diners with its chic contemporary black and gold décor, featuring a full bar, comfortable seating, and a private dining room. Tables are adorned in black tablecloths, elegant and sophisticated.

“I want people to relax and enjoy our friendly and down-to-earth hospitality while enjoying food and drink in a beautiful space that has a stimulating hip vibe,” said Rollins. “If they say, ‘it feels like home,’ I am very happy. We focus first on preparing a creative, high-quality menu that food lovers will truly appreciate, and everything happens to be gluten-free.”

The menu presents CheSa’s creative take on New Orleans and Louisiana cuisine blended with contemporary American flavors. Rollins has spent considerable time in New Orleans, and the region’s food is her favorite cuisine because it is comforting, earthy, and offers a wide palette of flavors from which to work. She diligently adapts her recipes to use only delicious gluten free ingredients.

“Although we are focused on Creole and Cajun right now, we combine spices and flavors from other cuisines as well,” she said. Our menu will evolve with specials and as we get requests from our guests.”

A journey toward healthfulness and personal expression

Rollins first learned she had Celiac Disease—a debilitating sensitivity to gluten—during her pregnancy with daughter Chloe, who is now 8 years old. “I had a very rough pregnancy requiring a lot of bed rest. I was very unwell but thankfully I was able to find a physician who discovered my gluten intolerance. I learned to eat gluten-free food and it changed my life.” During her extended periovd of recovery, she also decided to follow her true passion and change course in her life—she left her career in finance to pursue a culinary career.

CheSa’s efforts to educate the public about gluten free eating have earned praise from The American Heart Association, which has recognized her for her efforts to elevate gluten free cooking while promoting its health benefits.

Her mission is very well served because she serves surprisingly good food that impresses even the most skeptical people who wrongly assume that gluten free cooking is healthy—but not tasty.

“It’s important for people to realize that everyone can benefit from gluten free eating,” said Rollins. “My mission also is to change the dynamic and the perception of what gluten free is. Most people’s experience of gluten free food is that it is processed food because that is what they find in the grocery store. But when people eat my food, they are more likely to say they had no clue gluten free could be this good. That is the reaction I want people to have.”

Now, with CheSa’s Bistro & Bar to complement her two successful trucks and a catering business, Rollins’s momentum as a restaurateur is building. Her commi tment to elevating gluten-free cuisine is stronger than ever.

CheSa’s Bistro & Bar is located at 3235 W. Addison in Chicago. Dinner is served from 5 to 10 p.m. Tuesday through Thursday, and from 5 to 11 p.m. Friday and Saturday. The restaurant is closed on Sundays and Mondays. Sunday Brunch is planned for the future. CheSa’s Bistro & Bar also offers catering in-house or for delivery and private dining in the restaurant. For more information, please visit: chesasbistro.com.

FDA Publishes Food Traceability Final Rule

FDA published its final rule about new

ability protocols for a variety of

vulnerable to contamination. People who manufacture, process, pack or hold

including produce, cheeses, eggs, nut butter, seafood and deli salads will be subjected to new recordkeeping requirements during production and along the supply chain. The compliance date for the new requirements is Jan. 20, 2026. The law

that is rarely consumed

Traceability technology has long been touted as a way to identify contaminated food and ingredients quickly in the system. The FDA has said this kind of program can make the U.S.

With VALERIE MILLER TRAVEL

DESTINATION: POCONO MOUNTAINS, PENNSYLVANIA

The origin of “Pocono” Pocono is a Native American word meaning, “stream between two mountains.” The Delaware Water Gap is the true namesake for the area where the Delaware River cut a gap between two mountains and formed what is now known as the “Gateway to the Pocono Mountains.

The Poconos is a year-round destination for millions with 2,400 square miles of mountains, forest, lakes and rivers with historic downtowns and iconic family resorts. There are nine state parks covering a total of 35,537 acres. The parks are Beltzville, Big Pocono, Gouldsboro, Hickory Run, Lehigh Gorge, Promised Land, Prompton, Tobyhanna and Varden Conservation Area. Two National Parks: The Delaware Water Gap National Recreation Area covers 40 miles of the Delaware River from north of Milford, PA to south of Delaware Water Gap, PA. Total acres are 70,000. The Upper Delaware Scenic and Recreational River stretches 73.4 miles along the Pennsylvania and New York border.

Plan a winter getaway:

On the slopes: There are six ski areas that offer alpine skiing, snowboarding and snow tubing. Lessons, children’s programs and group rates are available. Big Boulder Ski Area, Blue Mountain Ski Area, Camelback Mountain Resort, Jack Frost Mountain, Shawnee Mountain and Ski Big Bear at Masthope Mountain. Skiing is also available at Skytop Lodge for guests. Ski trails and terrain parks: more than 155 trails. Visit PoconoMountains.com/events to learn more.

For first-time skiers, there’s no better place to learn to ski than the Pocono Mountains! All six of the region’s ski areas have top of the line ski and snowboard rental equipment and award-winning instructional programs. And to top it all off, you can get deals on these lessons, lift tickets and rental packages.

Highlights Include

• Blue Mountain Resort is home to Pennsylvania’s highest vertical at 1,082 feet, most varied terrain and longest runs in the state.

• Several places offer ice skating (indoor and/ or outdoor).

• Winter horseback riding or horse-drawn sleigh rides are available throughout the area.

• Snowmobiling is available at various locations throughout the winter season.

• A dozen properties and parks offer crosscountry skiing, a few properties and parks offer snowshoeing, and one property offers dogsledding.

• Snow tubing: Snow tubing is a great way to spend the day on the slopes, no skill required just smiles and warm clothes. All six ski areas offer snow tubingw.

• Four Indoor Waterparks: Camelback Resort & Aquatopia Indoor Waterpark, Great Wolf Lodge, Kalahari Resorts and Conventions (Largest Indoor Waterpark Resort in the U.S.) and Split Rock Hotel’s H2Oooohh! Indoor Waterpark.

Pack the right clothing for your ski trip. Bring a waterproof ski jacket and a pair of ski pants. Dress in layers. You will need a pair of ski gloves or mittens. I prefer mittens because I feel it keeps my hands warmer. Wear a hat or a helmet. You could use a pair of goggles or sunglasses, sunscreen and lip moisturizer. Get yourself a good pair of ski socks to keep your feet warm. Another good tip is to keep yourself hydrated and not to ski alone. Be safe and have fun!

Fun Fact from the Pocono Mountains Visitors Bureau 2022 -Number of visitors per year: 27.9 million person-trips, combining both overnight and day trips.

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