Food Industry News: January 2025

Fat Rosie’s Expands with Sixth Location in Rosemont

Fat Rosie’s, the vibrant and beloved taco and tequila bar, recently opened its newest location in Rosemont, Illinois. Spanning more than 7,000 square feet, this dynamic addition to the Chicagoland area will offer lively dining, family-friendly entertainment, and authentic Mexican fare that locals and visitors alike have come to love.

Mas Mex, the parent company of Fat Rosie’s and Texas-based Escalante’s Fine Tex Mex and

Tequila, is excited to announce the opening at 5433 Park Place, Rosemont. Located in the bustling entertainment district, this prime spot is conveniently close to major attractions, hotels, and O’Hare Airport, making it an ideal destination for residents and out-of-town visitors. Fat Rosie’s Rosemont will provide guests with the colorful and lively dining environment, craft cocktails, and authentic Mexican fare that are hallmarks of

Chef Dudley Nieto getting things fired up.

Chef/Owner Joe Aiello, has been reelected to serve a second term as Chairman of the American Academy of Chefs (AAC), an honor society of the American Culinary Federation

The AAC represents chefs and culinary professionals nationwide.

First elected in 2023, Chef Aiello has played a key role in advancing the organization’s mission to promote culinary excellence, foster innovation, and support professional development. His re-election continues his impactful work, which includes spearheading initiatives focused on sustainability, diversity, inclusion, and supporting culinary education through scholarships and grants.

Under Chef Aiello’s leadership, the AAC has launched high-profile initiatives, including a partnership with the HUNCH NASA Scholarship Program. This collaboration involves the Johnson Space Center Food Lab and the Astronaut Culinary Challenge, where students create new dishes for astronauts aboard the International Space Station, considering food processing and nutritional requirements to meet NASA’s standards.

As he begins his second term, Chef Aiello will continue working with chefs, restaurateurs, culinary schools, and industry leaders to address the evolving challenges and opportunities within the industry.

The American Culinary Federation and the American Academy of Chefs are among the leading professional associations in the culinary industry, with thousands of members, including chefs, cooks, restaurateurs, educators, and food enthusiasts. Their mission is to empower the culinary workforce, foster community, and uphold the highest standards of culinary excellence.

2025 What’s Hot: Culinary

Forecast from the National Restaurant Association

The National Restaurant Association’s 2025 What’s Hot Culinary Forecast is here, revealing top trends set to shape the nation’s menus with a fresh focus on flavor, wellness, and sustainability. This year, consumers can expect restaurant menus to buzz with wellness-enhancing mushrooms, honey-infused creations with a spicy twist, and the vibrant tastes of Southeast Asia. Today’s diners are not only craving bold flavors but are also prioritizing environmental consciousness, value, and well-being in every bite.

The report, based on the insights of thought leaders in the culinary world, highlights the top trends that will shape the culinary landscape in the coming year. Among the hottest trends identified, sustainability and local sourcing emerged as the top overall trend on the list, with industry experts noting that customers increasingly seek out restaurants that offer locally sourced, environmentally friendly options.

Mirage Chocolates Expands to Illinois with New Viral Dubai Chocolate Bar

Terry Minnich, Editor

Cary Miller Advertising/Vice President 847-602-9620

James Contis 1927-2013

Mirage, a renowned Jordanian chocolate factory recognized for its quality, taste, and premium product offerings, has exciting news for chocolate lovers in the United States. The factory, which exports to over 12 countries worldwide, is thrilled to announce the launch of its latest creation: the viral Dubai chocolate bar.

This delectable treat is now available in the Illinois market, bringing a taste of excellence to local consumers. For those interested in experiencing the unique flavors of Mirage chocolates, orders can be placed through their exclusive Illinois distributor, Global Trading Distributors LLC.

To place an order or for more information, retailers and wholesalers can reach out to Global Trading Distributors via email at Sales@globaltradingdistributors. com or by calling (224) 900-7567. Don’t miss the opportunity to indulge in this premium chocolate experience!

– Benjamin Franklin

“ Well done is better than well said.”

January 2025

ANCIENT GROUNDS COFFEE CO. 1022 W. Belmont Ave. CHICAGO, IL 773-655-7388 . This is a coffee shop with a diverse assortment of hot, cold, brewed and steeped drinks. Ancient Grounds has a variety of specialty coffee and teas to get you through the daily grind. They also serve breakfast and lunch sandwiches, smoothies and yogurt bowls. Their specialty drinks rotate in and out throughout the month. I had a Toasted Marshmallow Latte, which was one of their specialties that day. It came with an actual toasted marshmallow in the drink to top it off. It tasted like I was drinking a campfire marshmallow, but it wasn’t too sweet; it was just right. It was the perfect drink to have on a cold day in the city.

ANDY’S FROZEN CUSTARD • 415 Roosevelt Road, GLEN ELLYN, IL 630-866-8737. This is a quick-service frozen dessert business that has been serving frozen custard creations for over 37 years. For convenience, I went through their drivethru. I had one of their custom Concretes with vanilla custard, fresh strawberries and caramel. It was blended perfectly and tasted great! There are over 150 locations in 15 states, with more are on the way.

BILLY BRICK’S WOOD FIRED PIZZA • 1763 Freedom Dr. NAPERVILLE, IL 630-799-6860. This is a wood-fired pizza restaurant with several varieties of pizza, sandwiches, salads and desserts. You can order-in or take-out. You can also order from their Take & Bake menu for par-baked and home pizza kits. I decided to try their signature Bricks pizza – tomato sauce, mild & hot Italian sausage, mushrooms, shaved red onion, house cheese blend, and asiago cheese. The blending of ingredients in the wood-fired oven was heavenly, and the thin, crispy crust was amazing. They have several locations and food trucks throughout the Chicagoland area.

HR MATTERS

– Navigating Workforce Challenges:

Strategies for Attracting and Retaining Talent in the Food Industry

The labor market continues to evolve, presenting unique challenges for businesses across industries, including the food sector. Recent data highlights a significant slowdown in job growth, with only 142,000 jobs added in August 2024 compared to a three-month average of 211,000 a year ago. Hiring is at its slowest pace since 2014, while quit rates are at their lowest since 2018. Employers are holding onto staff, but competition for top talent remains fierce. Rising labor costs, driven by inflation and interest rates, are further pressuring food businesses, many of which already operate on thin margins.

EMAGINE BATAVIA • 550 N. Randall Rd. BATAVIA, IL 630-474-3002. This is a beautiful movie theater and home to the largest movie screen in Illinois—the SUPER EMX. The screen itself is 92 feet wide and over 48 feet tall, which is about the size of a professional basketball court. I saw the movie, Gladiator II on that screen and it was incredible. The reclining seats were luxurious and the theater was packed. Just about every seat was taken. As you walk in, you can grab a cocktail or stop by the concession stand for candy, snacks, and of course, popcorn. I love how they serve the popcorn with butter already added for you. The lines moved quickly, and everything was really well-organized.

VP Employco, USA

A key strategy for food businesses is offering a comprehensive benefits package. While standard benefits like 401(k) plans and health insurance remain essential, employees also value additional perks, such as mental health resources and voluntary benefits. Outsourcing HR functions can allow businesses to offer these extra benefits – like Employee Assistance Programs or thoughtful scheduling practices – while relieving the administrative burden. This can help address burnout and stress for highpressure roles like kitchen staff and servers.

Employers in the food industry can also support employees with school-age children by offering predictable shifts or allowing input on schedules, helping them balance caregiving responsibilities alongside work. Open communication about challenges like childcare or transportation fosters loyalty, particularly in a sector with traditionally high turnover. For food businesses, investing in employee well-being isn’t just a retention strategy – it’s a recipe for resilience. By outsourcing HR to offer comprehensive benefits and ensuring employees are cared for, food businesses can thrive even in a competitive labor market. When every plate matters, creating a supportive environment where staff feels valued can make all the difference. – You can find Employco’s ad on page 45.

HARNER’S BAKERY-RESTAURANT-CATERING • 10 W. State St. NORTH AURORA, IL 630-82-4400. I highly recommend this place. The staff is friendly, the atmosphere is inviting and the food is great. The menu consists of homemade specialties including chicken and dumplings, chicken pot pie and batter dipped fried chicken. I noticed that a lot of the guests ordered the fried chicken. They even had a salad bar. I went with the grilled pork chop, eggs, and hash browns – an excellent choice. Be sure to swing by the bakery on your way out! I couldn’t resist picking up an assortment of sweet rolls and donuts, which we dug into as soon as we got to the car. So delicious!

JOANIE’S PIZZERIA OF LONG GROVE • 235 Robert Parker Coffin Rd. LONG GROVE, IL 847-415-2220. Amongst the Mill Pond Shops of Long Grove sits Joanie’s Pizzeria - great food, craft beers, a variety of wines and most importantly, a classic Italian menu. They specialize in Detroit Deep Dish Square pizza and have amazing broasted chicken dinners. I ordered their Detroit-style pizza with pepperoni and sausage. It was hot, crispy on the edges and great tasting throughout. I also ordered the chicken, which came with coleslaw, fried potato wedges and parmesan breadsticks. All of it was great!

Griffen Wilson,

The Essential Shift: How a Consolidated Platform Transforms Independent Restaurants

By Sterling Douglass: Co Founder & CEO, Chowly

Independent restaurants are facing one of the worst macro environments in the past 30 years. The increase in their cost structures from labor to food to interest rates to rent not only have gone up a lot in the past four years, but have gone up at a faster rate than we’ve ever seen before.

This, combined with a dramatic and accelerated shift in consumer preference for digital touch points, has put restaurants in a difficult situation. The inputs to their business model have completely changed. Great food and great service is no longer enough for them to even survive. They must meet their consumer where they’re and become technologically advanced enough to compete against larger enterprise groups. They must put as much work into their digital storefront as their physical storefront.

Restaurants responded by adopting new technology at a faster rate than

ever before. I’ve done workshops with hundreds of independent operators and most have over 20 different softwares in their restaurants. Independent operators just aren’t equipped to manage that, especially when they rarely integrate with each other.

The need for an off-premise platform to manage everything outside the four walls is critical to the survival of operators. A platform that can create, capture, and convert demand into sales and repeat customers for the restaurant is the biggest gap I see in the restaurant space. The tech industry needs to push to make technologies more accessible to independent operators that don’t have an IT staff. A platform that can put their revenue generation on auto-pilot and give them back the time they need to focus on their overall business. This is when technology can feel like magic.

The Next Generation of Meat Replacement Debuts at Chicagoland Restaurants

Chicago restaurant operators in search of a better chicken replacement in the form of a tender, juicy whole filet that’s made from plants are choosing to Swap. Swap Food’s new Swap Chicken filets are making their U.S. debut at Chicagoland’s top restaurants.

With a savory flavor, a thick, hearty texture and only eight clean label ingredients, Swap Chicken contains no artificial flavors or colors, no texturizers, no added gluten, no GMO’s and no cholesterol. Having already gained strong traction in Europe, Swap Chicken is now available in the U.S. through Gordon Food Service and Testa Produce.

Noteworthy Chicagoland operators, such as The Chicago Diner, Spirit Elephant, Soul Veg City, Majani, Duke’s Alehouse, Clucker’s Charcoal Chicken, and SteMartaen Vegan Catering are currently menuing Swap Chicken.

Swap Chicken can be served warm or cold and can be marinated, breaded, sliced, or cubed for sandwiches, salads or center of the plate. Simply cook for four minutes on each side and Swap chicken in any recipe – no menu change required.

Tristan Maurel, CEO and Founder of Swap says, “Swap is the first to create plant-based filets at scale that closely mimic meat in flavor and texture.” For more information, visit swapfood.com.

“In

business and in life, to be successful you must ‘row the boat’ to move it forward.”

– Phil Wingo, Pitmaster

Restaurants in Chicago are making the Swap to this next-generation chicken made from plants.

Versatile and delicious, Swap Whole Filet’s are quickly becoming part of Chicago restaurant menus

Gluten-Free Michelin-Star Restaurant

Nadia Sammut, who leads La Fenière in Provence, has transformed it into the world’s first Michelin-star gluten-free restaurant, emphasizing sustainable and healthconscious dining. Her mission extends beyond the restaurant with her academy, Nourrir, promoting regenerative agriculture, plant-based diets and eco-friendly food practices to combat environmental damage from industrial agriculture. – The New York Times

Diner-Obsessed: OpenTable’s Top 100 Restaurants for 2024

Trends across this year’s list include:

• Chicago sees the largest share of restaurants: 53 cities are represented in this year’s list, with Chicago home to 10% of this year’s list including Rose Mary and Boka. Up next is Austin, featuring seven spots including Uchi Austin and Red Ash Italia.

• Diners loved OpenTable Icons: OpenTable Icons, a new 2024 destination and designation for the best of the best restaurants, are featured prominently on the list, with 20+ restaurants earning spots, including Bestia in Los Angeles and Four Kings in San Francisco.

A&W Restaurants Brings Franchising, Frosty Mugs and Floats to America’s Dairyland

A&W Restaurants, the all-American quick service restaurant that’s been serving communities for more than 100 years, revealed its strategic plans to expand the brand’s presence in Wisconsin via the Milwaukee and Madison markets with the help of existing and new franchisees, presenting the area’s aspiring entrepreneurs with the opportunity to grow a legacy brand with a strong business model into their local communities. The brand has plans of opening 3-5 locations in Milwaukee and 2-4 in Madison over the next five years.

– Source: PR Newswire

Chicago Restaurant Week

Chicago Restaurant Week will take place Jan. 24 – Feb. 9, 2025 Chicago Restaurant Week is a 17-day celebration of the city’s award-winning culinary scene. Over 350 restaurants across the city will offer prix-fixe menus for brunch and lunch and/or dinner.

The Demand for Premium Meats

Younger consumers, particularly Gen Z and millennials, are driving demand for premium meats as they seek to enhance at-home dining experiences, according to Cargill Protein. Producers are seeing demand for innovative cooking methods and recipes for premium cuts, with many consumers turning to social media for guidance.

– Supermarket Perimeter

Perricone Farms Ushers in New Era Teaming Up with Natalie’s Orchid Island Juice Company

Perricone Farms welcomes a new era that joins two legacy juice brands for an unrivaled partnership that will expand and fortify their reputation for being the best juice providers in America. With the acquisition of Natalie’s Orchid Island Juice Company by Perricone Farms, two of the most trusted and family-inspired names in the juice industry, they are excited by the opportunity to strengthen both brands and enhance the ability to serve you with excellence in both quality and customer service.

By unifying these two entities, they strengthen our purpose-driven mission to deliver world-class products coast to coast on a larger scale.

A Stronger Future Together Over the decades, Perricone Farms and Natalie’s Juices have become industry experts at providing the highest quality, most authentic juices to our customers. Both companies have always prioritized sourcing the finest fruit and maintaining meticulous standards for freshness and flavor. This dedication has accelerated the growth of both brands in the ultra-premium juice category and is what has led them here today.

The Food Industry’s Label Specialist

Perricone Farms brings its extensive experience in the food service industry and bi-coastal distribution network, as Natalie’s Juices has built a reputation for delivering unrivaled small-batch, authentically fresh juices to a large network of retailers across the country. Together, they will be able to optimize operational efficiencies, streamline processes, and capitalize on procurement opportunities.

Each company’s foundations are built on a shared vision and values that have co-existed amongst these brands for generations. As two companies become one, they will remain devoted to a legacy rooted in tradition and a commitment to exceeding expectations in quality and customer service. Midwest sales are headed by Courtney Barton, an experienced and respected Chicago market food industry veteran.

Not all labels are created equal. While price is often the first consideration for many buyers, the real question is: How will the label be used?

• Will it need to stick to a frozen product?

• Will it face high humidity or refrigeration?

• Will it need to maintain its appearance under challenging conditions? These factors are crucial for ensuring your label stays in place and looks great. For over 25 years, A-Flex Label Company has been the trusted label specialist for the food industry. Locally based, they take a hands-on approach, offering unparalleled service, expert advice, and high-performance solutions tailored to your unique needs. When it’s time to reorder labels, don’t settle for less. Contact A-Flex Label Company and ensure your labels perform at their best.

– Find their ad on page 19.

“The life in front of you is far more important than the life behind you.”

Red Lobster Makes Plans to Attract Younger Customers

Red Lobster is undergoing a transformation under new CEO Damola Adamolekun, who is aiming to attract millennials by introducing a new menu and updating restaurant decor and atmosphere to make the eateries more energetic and fun. The revamped menu features nine additions, such as baconwrapped sea scallops and lobster bisque, and marks the return of hush puppies, a customer favorite.

– Source: Fast Company – Joel Osteen

Gold’s NaturallyBalanced Ketchup in one-ounce dunk cup has 74% less sodium than the leading brand and is made with real sugar, not high fructose corn syrup. They are easy to open with one Dunk Cup equaling three packets. No more passing wasteful handfuls of packets to your customers, just one cup. Naturally Balanced Ketchup 1 oz. Dunk Cup. Ideal for kids’ meals, takeout, delivery and catering orders, request your free sample at: redgoldfoodservice.com/ sample-requests.

Goose Island’s Greg Hall Re-Acquires Virtue Cider

Virtue Cider founder Gregory Hall, a pioneer in the farmhouse cider industry and a major player in Southwest Michigan’s craft beverage landscape, has repurchased the proper farmhouse cider brand from beer titan Anheuser-Busch. Nestled in the distinctive fruit-growing terroir of coastal Southwest Michigan, which Greg deems the “Napa Valley of cider making,” Virtue Cider is taking its sustainable old-world production methods back to its independent roots, bringing the brand’s deep commitment to clean, high-quality ciders to new heights with a series of announcements for the new era. These include a full distribution overhaul, a farmhouse tasting room renovation coupled with a new menu direction, guest chef dinners, local artist collaborations and a reinvigorated direct-to-drinker subscription service delivering sustainable sips nationwide.

“My heart and soul have always been devoted to crafting independent beverages that connect with our local community,” says Hall. “I’ve poured myself into building both Goose Island and Virtue Cider on this foundation, guided by a passion for creativity and collaboration. As Virtue Cider enters this new chapter, I’m excited to return to our roots, refine our winemaker’s approach to craft cider, and rediscover the sense of independence that inspires us and helps us grow.”

Once again embracing its spirit of independence, Virtue Cider is leaving big beer-backed cans on grocery store shelves behind and committing to 750 ML bottles, only available at Virtue Farm or through the brand’s robust direct-to-drinker shipping program.

In tandem, Hall will stay true to his love of grassroots relationship development in the chef community, pouring new seasonal releases and beloved bottle varieties at intimate gatherings inside some of the Midwest’s best chef-driven restaurants.

Hall will also welcome some of the nation’s most prominent culinary talents to Fennville for guest chef dinners with fine cider pairings, embracing the local bounty of the micro-region.

Following his 20-year tenure at Goose Island Beer Company, founded by his father John Hall, Greg immersed himself in European cider culture, soaking up time-honored techniques from some of England and France’s top cider craftsmen. He brought that same spirit home to the United States, purchasing the brand’s Fennville, Michigan farm in 2011 and building a haven for craft cider production anchored in two ingredients: apples and time. Hall sold a 51% stake in Virtue Cider to Anheuser-Busch in 2015 and reacquired the brand in late summer 2024. A constant throughout Virtue Cider’s history, the brand will continue to use only local heirloom fruit with absolutely no added sugar, uplifting the apple farmers of the Midwest’s “Cider Coast” and raising a glass to sustainable Michigan-made sips.

On the 48-acre Virtue Farm, the tasting room will undergo extensive renovations and welcome a vibrant new food program, with a menu refresh to align with the brand’s winemaking approach to cider. Menu details are forthcoming but will focus on seasonal, homestyle comforts made with regionally sourced ingredients.

Hall and his team are also excited to continue nurturing their direct-to-drinker and Cider Society subscription box programs, delivering proper farmhouse cider from the fermentation tank to the front porch. Cider enthusiasts in 43 states across the country can give the gift of Michigan cider to themselves and their loved ones with access to holiday boxes and exclusive seasonal releases.

Virtue Cider has also forged new partnerships with local musicians and makers through amped-up live music programming at Virtue Farm and merchandise and cider label partnerships with acclaimed regional artists. For more info, visit: virtuecider.com.

The Kia Telluride has once again been recognized as a segment leader by the J.D. Power 2025 U.S. ALG Residual Value Awards, this time claiming the top spot in the Midsize SUVs with 3-row seating category for the fourth consecutive year. This accolade highlights the Telluride’s enduring value, brand appeal, and competitive edge, adding to its remarkable track record of industry recognition.

PepsiCo Foundation, NRA Educational Foundation Partner for Expanded Workforce Training

The PepsiCo Foundation and the National Restaurant Association Educational Foundation (NRAEF) are proud to announce a strategic partnership aimed at expanding restaurant and hospitality job-readiness training to new cities across the United States to help build a future workforce. This collaboration will empower people from all backgrounds to pursue jobs in the restaurant industry, providing them with the skills necessary to start and build a restaurant industry career. The PepsiCo Foundation

awarded NRAEF $1 million dollars to expand the Restaurant Ready program aimed at training employees and providing career services to underserved communities.

Tours de France 2025 with Chef Didier

Three exclusive culinary journeys to France, personally led by Chef Didier, are now available for early spring 2025. Since 2019, Chef Didier has been passionately showcasing his homeland, guiding American guests through picturesque French countrysides to experience the finest local cuisine, cooking classes, and winery tours. These 10-day trips are all-inclusive, covering accommodations, meals, transportation, and daily activities

aboard a comfortable motor coach. The tours visit iconic regions like Paris, Champagne, Alsace, Perigord, Dordogne, and Bordeaux, with unique experiences such as a traditional goose feast or a SaintEmilion wine and gourmet tasting, each filled with rich history and culinary delights. Local English-speaking guides – some of whom are Chef Didier’s friends – will take you to hidden gems and offthe-beaten-path destinations. Mention Food Industry News for special pricing.

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.

Moretti’s Chicago (Edison Park) 6727 N. Olmsted, Chicago, IL 60631 5 - 9 p.m.

Chef Joseph DeJarnette being trained by Chef Kisha. Participants were able to hone various cooking skills.

Making Your Profit and Loss Statement One of Your Most Valuable Tools

By Dirk T. Ahlbeck, CPA, Ahlbeck & Cook

Running a restaurant involves more than just serving great food; it’s also about managing finances. A key tool for this is the profit and loss (P&L) statement, which shows how much your restaurant earned and spent over a specific period. The main components of a restaurant P&L include Revenue, Cost of Goods Sold, Operating Expenses, Prime Costs, Gross Profit, Gross Profit Margin, and Net Profit/Loss.

Restaurant owners should review their P&L monthly because profit margins typically range from 3% to 9%. Understanding where the money goes helps in cutting costs and improving profit margins. Other benefits include making better financial decisions, boosting profits, managing cash flow, comparing with industry benchmarks, and helping your team understand financial implications.

Formatting your P&L statement to industry standards is crucial. This includes calculations for prime costs, labor, operating expenses, and general administrative costs. Using this format allows for easy comparison with other restaurants, correct expense classification, and credibility when presenting to bankers and investors for growth and expansion.

To thrive, your restaurant needs not just hard work but also a solid grasp of its finances and the ability to read and understand your P&L statement.

The private equity owner of Freddy’s Frozen Custard & Steakburgers is exploring a sale of the fast-casual restaurant chain that could value it at more than $1 billion, including debt, according to people familiar with the matter. Thompson Street Capital Partners, which acquired Freddy’s from its founders in 2021, is working with investment bank William Blair to launch a sale process for Freddy’s that could attract interest from other investment firms, sources said. – Source: Reuters

Blackstone Acquires Majority Stake in Jersey Mike’s

Private equity giant Blackstone will acquire a majority ownership position in Jersey Mike’s, the fast-growing sub shop purchased by Peter Cancro in 1975. Terms of the deal were not disclosed. Cancro will maintain a significant equity stake and continue to lead the business. The partnership with Blackstone is intended to help enable Jersey Mike’s to accelerate its expansion across and beyond the U.S. market, and continue its technology and digital transformation, according to the companies. – Source: nrn.com

Lease Negotiations

Union Negotiations

Vendor Agreement Reviews Buy/Sell Agreements

Wage & Hour Issues

Delivery to Take Lower Priority

The North American Pizza and Culinary Academy is North America’s certified destination for pizza and Italian Culinary Training, R&D, Equipment Consulting, Sales and Recipe Enhancement. Elevate your sales like top food manufacturers, chains, independents, and pizzerias do.

Delivery will continue to be de-emphasized in favor of other off-premise dining occasions as consumers weigh the convenience against its costs. A shift toward carryout, curbside pickup and particularly drivethru will prompt more restaurant brands to invest in these alternative services, including new, high-profile store formats with multiple lanes dedicated to preorders versus onsite ordering. Further, spending less on delivery fees will encourage diners to increase their visits to foodservice establishments, helping to ease traffic crunch challenges. Given these fees can range on average from $3 to $15 per delivery, not including tip, this leaves consumers with more foodservice dollars to spend on food and drink.

– Source: Technomic, Inc.

SHMOOZEFEST Recap – December 2, 2024

Shmoozefest brought the Chicagoland food industry together for an evening of learning, networking, and inspiration. Our special guest speaker, Joe Fontana, owner of Fry the Coop, shared his journey in operating nine successful locations and his ambitious plans for future growth Interviewed by Sam Stanovich, Senior VP of Big Chicken, Joe offered valuable insights on enhancing food quality, improving the guest experience, and navigating the challenges of growth in the foodservice industry. Following the engaging interview, attendees connected with more than 30 vendor sponsors, gaining insights and support to help optimize their businesses. These quarterly events, hosted at Moretti’s in Edison Park, are complimentary for all food industry professionals and offer a unique opportunity to learn, network, and grow. Food Industry News extends its heartfelt gratitude to our cosponsors and the hundreds of attendees who made this event a success.

Mark your calendars for the next Shmoozefest on Monday, March 3, 2025, featuring Steve Felson, VP of Buona Beef Restaurants. Vendor sponsorship tables are still available –don’t miss your chance to connect with the industry’s best!

Act like an owner. Know the fine details of your business.

Local News

Agency EA, a leading experiential marketing agency, announces its inclusion at #17 on Crain’s Chicago Business’ Largest Women-Owned Business in Chicago list. This milestone reflects not only the agency’s business success but also its commitment to advancing female leadership and fostering an inclusive, empowering workplace.

Cantina Rosa, a new concept from James Beard Award-winning Chef Erick Williams, is the latest addition to his Virtue Hospitality Group in Hyde Park. The restaurant is located at 5230 S. Harper Ave. in Chicago. The name “Rosa” holds deep personal significance, paying tribute to two women Rosa, the mother of Jesus Garcia, and Rosetta, the grandmother of Erick Williams—who profoundly shaped their lives. Cornerstone Restaurant Group announces the appointment of Analisa Terenzio as its new Senior Director of Sales and Marketing. With a distinguished career in hospitality, Analisa brings a wealth of experience in sales, marketing, and brand development to her new role.

Electric Shuffle, a unique hospitality experience that blends high-tech shuffleboard, premium food and drink offerings, immersive design, and immaculate vibes, is excited to announce the opening of its fourth U.S. location (and eighth worldwide) in Chicago’s at 448 N. LaSalle Dr. They plan to open in Spring 2025.

FAT (Fresh. Authentic. Tasty.)

Brands Inc., parent company of Fatburger, Buffalo’s Express and 16 other restaurant concepts opens Fatburger and Buffalo’s Express in Chicago at 825 E. 87th St. , in partnership with franchisee Jackie Jackson who was recently named Small Business Administration’s Illinois small-business person of the year. Get ready to turn up the fun when Disney On Ice presents Let’s Dance! visits United Center in Chicago from January 30 - February

2, 2025! Mickey, Minnie, Donald, and Goofy have become DJ’s, remixing Disney tunes into colorful stories at this all-new state-of-the-art ice show. Park Packing is a great solution for food businesses to purchase, fresh, wholesome meats. Conveniently located at 4107 S. Ashland Ave. in Chicago’s Back of the Yards, their cash and carry outlet is open seven days a week. Portillo’s, the fast-casual restaurant concept known for its menu of Chicago-style favorites, appoints Tony Darden as Chief Operating Officer. Restaurant industry veteran brings three decades of operational expertise to support Portillo’s national growth. The Chicago Department of Aviation (CDA) celebrated the opening of a new, six-story parking garage serving the recently renovated and expanded Terminal 5. The Garage offers approximately 1,700 parking spaces with convenient options for travelers and features real-time parking space availability information. The 15th Annual St. Charles Restaurant Week is back from February 3rd-7th, 2025. This is the perfect opportunity to explore new restaurants in St. Charles, Illinois or revisit old favorites. Welcome to Bucktown will be held Jan. 10-11, 2025. For the 15th time in history, PBR’s (Professional Bull Riders) premier Unleash The Beast will compete in the Windy City bucking into Allstate Arena in Rosemont, Illinois, with Tractor Supply Co. PBR Chicago. Wicker Park Bucktown Chamber of Commerce announces the-2025 Indoor Farmers Market Season at The Robey Hall 2018 W. North Ave. in Chicago taking place Select Sundays, now through March 30. Offering a Variety of Fresh, Local Produce and Goods from 15 Local Vendors, the Market held in Wicker Park over the Summer, continues indoors through winter months.

Kikkoman is excited to introduce Peter Weiss as the newest addition to their Midwest Sales Team. Peter brings years of foodservice experience and a deep understanding of the industry, having grown up in his family restaurant business and having worked with a national distributor. Peter joins a dedicated team led by Jordan Greene, Sr. Foodservice Sales Manager, and Joe Leslie, Sr. Vice President of National Industrial Sales. Together, they are committed to helping operators thrive in today’s economic environment by offering high-quality, flavor-enhancing products that keep customers coming back for more.

Aldi Enjoys a Shoppers Fanbase

Aldi has cultivated a passionate grassroots fandom, with multiple online forums where fans share their finds and shopping tips.

The “Aldi Aisle of Shame” Facebook community touts more than 3.2 million members and serves as a platform where members bond over shared experiences and humorous memes while also sharing their finds and shopping tips.

– Source: Star Tribune

The Threat to Rice Production

Rice is more than a staple food; it is a cultural symbol and a vital part of the heritage for billions globally, writes J.J. Johnson chef and founder of Fieldtrip and author of “The Simple Art of Rice.” Experts predict a 15% decrease in reice production by 2050. Johnson emphasizes the need for sustainable practices, such as integrating fish into rice farming and developing drought-resistant strains, to preserve rice and the cultures it sustains.

– Source: Time

Smucker Invests

$1.1B

in New Facility

J.M. Smucker has opened a 900,000-square-foot Uncrustables manufacturing facility in McCalla, Ala., an investment of $1.1 billion that is the third dedicated to the brand. The investment aims to meet increasing demand and moves Smucker closer to its goal of $1 billion in annual net sales for Uncrustables by fiscal year 2026. – Food Dive

OpenTable Serves Up 2025 Dining Predictions

OpenTable, a global leader in restaurant technology, reveals the trends and consumer behavior that reshaped the culinary landscape, with out-of-the-box dining habits gaining momentum through 2025. Another standout trend among OpenTable’s new consumer research is optimism for dining out next year, with 54% of respondents planning to dine out more next year than they did this year. Younger generations are leading this movement, with 71% of Gen Zers and 68% of Millennials planning to increase their dining frequency in 2025.

Three trends permeated the dining scene in 2024 (from January 1 to September 30) and are expected to continue through 2025:

• Is Wednesday the new Friday? – Mid-week dining emerged as a new trend, with Wednesdays seeing an 11% increase in dining year-over-year (YoY) – the largest increase of any other day. Looking to 2025, 43% of Americans from OpenTable’s research said they plan to dine out on Wednesday if they were to dine out during the week. Why? 41% say to break up the week.

• Come One, Come All – While solo dining is up 10% YoY, group dining is also having a moment: parties of 6+ are up 8% YoY. Consumer research backs the trend’s staying power, 55% plan to group dine over the holidays and a further 43% plan to do it more frequently in 2025.

• Diners Are Challenging the Status Quo – Diners are being drawn to dining experiences from multi-course tasting menus to cooking classes to Omakase and everything in between: OpenTable Experiences bookings are up 27% YoY and 42% of Americans are more interested in experiential dining next year vs. this year. Diners are also looking to up the ante in other ways: 61% plan to try new restaurants in 2025 rather than stick to the same.

Chipotle Mexican Grill Names Official CEO

Chipotle Mexican Grill has appointed Scott Boatwright as CEO. Boatwright, who joined Chipotle in 2017 after 18 years at Arby’s and has served as interim CEO since August when former CEO Brian Niccol left for the top job at Starbucks, has been instrumental in improving operations and customer satisfaction.

Under Boatwright’s leadership, Chipotle plans to expand to 7,000 restaurants in North America, aiming to become a global lifestyle brand.

– Source: CNBC

The Power of Hospitality:

Big Results at No Cost

In the restaurant industry, hospitality is more than a buzzword – it’s the foundation of lasting success. The best part? Delivering great hospitality doesn’t cost a thing and yields exceptional returns such as happy customers, repeat visits, and a thriving team.

At its core, hospitality is about having guests feel valued and welcome. A warm smile, genuine interest in their experience, and small gestures like remembering a regular’s favorite dish, create a positive atmosphere guests remember. When customers feel appreciated, they’re not only more likely to return but may also spread the word about your restaurant.

Lecos Owner/Founder:

Great hospitality doesn’t simply impact customers, it transforms your team. When employees work in an environment that prioritizes kindness and respect, they feel more satisfied and connected to their roles. This creates a domino effect – happier employees treat guests better, leading to even more satisfied customers. A positive workplace culture reduces employee turnover, saving time and money in recruiting and training new staff.

Importantly, hospitality is about consistency. Every guest is able to leave feeling like their visit mattered, whether it’s their first time, or their 50th. Training your staff to prioritize simple, authentic human connections can be one of the most powerful (and free) investments you can make.

In an era where restaurants compete fiercely for loyalty, hospitality is your secret weapon. It’s not about extravagant budgets or flashy promotions – it’s about the basics of human connection. And the returns? Priceless.

Start today. Make hospitality the heart of your business, and watch the results pour in.

Consumers Continue to Spend on Food Away from Home

Restaurants achieved a market share of 56.4% in October 2024, surpassing grocery spending, according to the Census Bureau. The return-to-office movement is expected to positively impact restaurants, said Chip West, retail and consumer behavior expert with RRD. Dining establishments, which have struggled with declines in weekday traffic since the pandemic, could see a boost from more in-office workers, potentially driving lunch and happy hour business during the week. – Source: nrn.com

Bill

AROUND CHICAGO With VALERIE MILLER

Viceroy Hotels & Resorts is pleased to announce the appointment of Nicholas Marino as Viceroy Chicago’s new director of food & beverage. In his role, Marino will oversee the hotel’s food and beverage operations, including in-room dining, signature restaurant Somerset and new 18th-floor cocktail lounge, Pandan.

“With a passion for culinary innovation and a commitment to exceptional service, Nicholas brings a fresh perspective that will continue to elevate every dining experience at Viceroy Chicago,” said Mike Walsh, chief operating officer for Viceroy Hotels & Resorts. “This year has already brought a number of exciting additions and accolades for Viceroy Chicago’s food and beverage team, and we look forward to furthering this impressive momentum with Nicholas now at the helm.”

Marino boasts 20 years of global hospitality experience, during which he’s held key positions such as executive chef, culinary director, and director of food & beverage at renowned establishments across the United States. He began his career taking on various positions in the kitchen, including executive chef, at a number of properties across the Midwest. In 2021, Marino returned to Chicago, taking on dual leadership roles as director of food & beverage and executive chef at Omni Chicago Hotel. He comes to Viceroy Chicago most recently from the Waldorf Astoria Chicago, where he spearheaded the launch of three innovative dining concepts and contributed to the property’s Michelin Key recognition.

Marino joins Executive Chef Verlord Laguatan in overseeing all food and beverage outlets at Viceroy Chicago. The hotel’s all-day Somerset Restaurant offers patio or indoor dining, drawing a breath of fresh air from nearby Lake Michigan and putting Midwest farms in the spotlight with a focus on local ingredients. Pandan, which opened in June 2024, brings a modern Southeast Asian-inspired experience with a heavy focus on beverages and flavorful small bites to the hotel’s 18th-floor.

“It’s an honor to join Chef Laguatan and the rest of the dynamic team at Viceroy Chicago,” said Marino. “I look forward to creating memorable dining experiences that delight both our guests and Chicago locals, while continuing the hotel’s legacy of elevated service.”

Part of Viceroy Hotels & Resorts’ prestigious Icon Collection, Viceroy Chicago has been consistently named among the top hotels not only in the Chicago market but across the United States. Most recently, the hotel was honored with one Key in the 2024 Michelin Guide. Viceroy Chicago was also featured as the #3 hotel in Chicago as part of the 2024 Travel and Leisure World’s Best Awards and the #6 hotel in Chicago as part of the 2024 Conde Nast Traveler Readers’ Choice Awards, and received a 2024 Northstar Stella Award bronze medal for Best Boutique Property – Midwest.

About Viceroy Chicago – Situated in the Gold Coast neighborhood, Viceroy Chicago is located at the site of the historic 1920s-era Cedar Hotel. Each of Viceroy Chicago’s 180 guestrooms offer views of the cityscape or Lake Michigan and provide access to the rooftop pool. The adjoining Somerset is open daily for seasonal American cuisine. Set on the 18th floor, Pandan, the brand new rooftop lounge, serves craft cocktails and Southeast Asian-inspired bites with unobstructed views of Chicago’s skyline. For more information, please visit -viceroyhotelsandresorts. com/chicago. Viceroy Hotels & Resorts- With hotels and residences in Algarve (Portugal), Los Cabos (Mexico), Snowmass (Colorado), and St. Lucia (West Indies), and hotels in Riviera Maya (Mexico), Kopaonik (Serbia), Santa Monica (California), Chicago (Illinois), and Washington, D.C. Viceroy offers a fresh take on hospitality, centered on the richness of experiences and genuine connection. Viceroy is committed to creating unique and immersive experiences that allow guests to craft unforgettable narratives during their travels.

The Viceroy Chicago

Photos by Letizia Cigliutti

Nicholas Marino

Industry Experts Reveal Menu Innovation Trends for 2025

New research reveals the top trends set to shake up American menus in 2025, with caraflex cabbage and functional plants stealing the spotlight, condiments like hot honey making waves, and food tourism content fueling a craving for authentic global flavors.

Using key data from foodservice insights leader Technomic and exploration of consumer trends, Alto-Shaam: the commercial kitchen technology innovator has identified the top five drivers of menu evolution in 2025:

• Stealth Health and Super Foods

• Cultivating Global Connections

• Elevated Dining and Upscaling Ingredients

• Harmonizing Heat

• Limited-Time Offers (LTOs)

TUCKEY’S TIPS

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

Are Your Job Postings Ready for Increased Pay Transparency on Jan. 1?

Amendments to the Illinois Equal Pay Act will go into effect on January 1, 2025, mandating that all employers with 15 or more employees must disclose pay scale and benefit information in job postings.

What does this mean in practice?

• Starting on January 1, 2025, for covered employers, all job postings must include the following salary and benefit information that the employer reasonably expects in good faith to offer for the position:

– Wage or salary or Wage or Salary Range

– General description of the benefits and other compensation including but not limited to, bonuses, stock options and other incentives.

The Amendment specifies that employers must determine the reasonably expected pay range and other compensation, considering factors like “any relevant pay scale, the previously established range for the position, the current range for others in similar roles, or the amount budgeted for the position as applicable.”

What happens if my job postings do not comply with the new law?

• Complaints & Investigations by IDOL: Individuals may file complaints with the Illinois Department of Labor (IDOL) within one year of the violation. The IDOL has advised individuals to include pictures, links or screenshots of offending postings. The IDOL will notify employers of any complaints and set deadlines to cure the deficient postings. The IDOL will then likely investigate if the non-compliant job postings have not been cured.

– Opportunities to Cure: For open job postings, first- and second-time offenders are eligible for cure periods. However, if the job posting is no longer active when the IDOL issues a violation notice, cure periods are not available.

– Fines & Penalties: Employers who fail to include pay scale information may be subject to fines or other penalties as determined by IDOL, which range from $250 to $10,000 based on factors such as repeated or intentional non-compliance, previous violations, whether posting is still active when IDOL issues a violation notice, or if the vacancy has been filed.

Preparing for Compliance: Review your current and upcoming job postings, ensuring that you state a good faith salary range and benefits description in the New Year. We would recommend you meet and review job postings with employment counsel to ensure compliance with the new amendment.

Lauren N. Tuckey

Research Data: Indie Restaurants

The top 100 independent restaurants in the US generated nearly $2 billion in sales last year, despite challenges including inflation and higher labor costs. Some restaurants, such as BOA Steakhouse and Del Mar, are expanding, others are adapting to customers’ changing tastes with healthier options. – Restaurant Business

Technomic’s Expert Predictions for 2025

Hope on the Horizon

Following a challenging year of declining traffic amid high inflation, 2025 holds the promise of a modest recovery. Expect lower inflation and interest rates to boost consumer confidence, while greater operator focus on promotional efforts will encourage more frequent foodservice purchases. As the population matures, we’ll see more multigenerational strategies that increasingly resonate with younger diners to drive traffic and build loyalty while also catering to an aging customer base. Together, these factors will restore a more normal growth cadence and much welcomed stability for the industry.

Pricing Gets a Reboot

Menu inflation undoubtedly created traffic turmoil in 2024. To counteract high pricing, operators rolled out various discounts and deals with mixed results. In the coming year, we’ll see a return to normal pricing tactics as restaurants work to reset their value equations and win back customers. Expect price setting to be more in line with pre-pandemic inflation rates, new menu launches to rely less heavily on discounts and marketing communications to emphasize strong everyday value. With food-at-home inflation already returning to pre-pandemic norms, the risk of not resetting pricing strategies will be too great for operators to ignore.

Stronger M&A

Movement Ahead

Mergers and acquisitions within foodservice are set to rise. As the industry rebounds, distributors will seek this activity to expand into new geographic regions, segments and categories. Additionally, restaurants are poised for a notable increase in M&A efforts, fueled by declining interest rates creating a more favorable environment for chains to pursue aggressive expansion. This wave of mergers and acquisitions will reshape the foodservice landscape, resulting in a range of implications—from fewer supply sources to consolidated restaurant groups with greater purchasing power.

Beverages Gain Steam

The nonalcohol beverage boom will accelerate in 2025. We’ll see a surge in beverage-forward business models that capitalize on smaller footprints, fewer equipment needs and lower labor costs to boost profitability. Following recent fast growth in the beverage chain segment, expect other chains to ramp up innovation in this space. Consumers will increasingly favor beverages for their convenience, customization and cost-effectiveness. And the versatility of these drinks will lead to novel formats and flavors that take inspiration from global trends (e.g., boba, etc.), functional ingredients (e.g., mushrooms, etc.), and seasonal flavors that extend beyond the typical pumpkin spice and peppermint. Look especially for more operators to promote limited-time drink offerings designed to create buzz and a sense of urgency.

Cultivating Connections

While automation technologies, kiosks and order-ahead pickup have been good stopgaps for labor supply problems, they have come at the cost of staff complacency and neglected service standards. In 2025, restaurants will strike a better balance between the human touch customers crave and the operational efficiencies that technology offers. Look for operators to redefine service fundamentals, especially placing greater emphasis on friendly service and restaurant cleanliness. This renewed approach will aim to encourage consumers to think of restaurants as a welcoming “third place” to unwind and connect.

National News

Princess Cruises is celebrating life’s moments with a splash of pink, as the cruise line introduces music icon and entrepreneur Kylie Minogue’s award-winning No Alcohol Sparkling Rosé to its exclusive “Love Line Premium Liquors” collection. This delightful, alcohol-free sparkling wine, with its vibrant notes of fresh strawberries, is the latest addition to the impressive lineup of celebrity fine wines and spirits.

Alaska Airlines named the winner of the 2024 Business Traveler North America Award for Best Inflight Food & Beverage. This recognition celebrates their commitment to elevating the culinary experience with an innovative and thoughtful approach to crafting premium meal and beverage offerings for every guest, regardless of where they sit. According to a new study published by Knowledge Sourcing Intelligence, the global beer market is projected to grow at a CAGR of 4.62% between 2025 and 2030 to reach $1,042.93 billion by 2030. Beer is a widely consumed alcohol worldwide. Coffee Fest New York will be held March 23-25,2025 at the Javis Center in New York City. A three-day event featuring 120+ hours of education on the latest trends and business building tips, hundreds of exhibitors showcasing the latest coffee, drinkware, equipment, retail merchandise, packing and more. Cooper’s Hawk Winery & Restaurants, a lifestyle brand centered around food and wine, opened its fourth Indiana area location in Schererville at 635 Main Street. Cooper’s Hawk is an award-winning winery, restaurant, artisan market, and Napa-style tasting room concept with headquarters in Countryside, Illinois. Food Certification Market is slated to be worth $7.72 billion by 2029 according to an exclusive report by MarketsandMarkets research. The food certification market is experiencing robust growth, driven by increasing consumer demand for food safety, transparency, and ethically sourced products. Hard Rock International announced the appointment of casino and resorts leader Chris Kelley as President of Hard Rock Hotel & Casino Tejon, where he will oversee operations of the upcoming entertainment destination opening in Kern County, CA in late 2025. McDonald’s is

launching the McValue Platform in US Restaurants in 2025. The new, everyday value menu will be available nationwide starting Jan. 7, featuring more fan-favorite items and even more ways to save. Visit any McDonald’s nationwide, or head over to the MyMcDonald’s app, to find the value that works best for you with McValue. Perkins American Food Co., the iconic family dining brand known for its hearty breakfasts and homestyle comfort food, announced its largest Perkins Griddle & Go franchise agreement to date, a 10-unit deal in Monmouth County, New Jersey. This agreement brings the total number of signed agreements for Perkins Griddle & Go to nearly 30 since the concept was launched in September. Tom’s Watch Bar, the rapidly expanding premier venue for sports viewing and entertainment, opened its newest location in downtown Indianapolis at 140 S. Illinois St. The 10,000-square-foot venue is the 13th location for the Company offering a unique game day experience to sports fans across the country. The Pool & Spa Show 2025 powered by the Northeast Spa & Pool Association will be held - January 28-30, 2025 at the Atlantic City Convention Center in Atlantic City, New Jersey. Tropical Smoothie Cafe, one of the nation’s leading fastcasual restaurant brands, recognized for its long-standing commitment to quality, innovation, and franchisee success, celebrated the opening of its 1,500th café in the brand’s home state of Georgia. Waldorf Astoria New York unveiled details on the property’s signature restaurant, Lex Yard, helmed by acclaimed Chef Partner, Michael Anthony. Expected to debut in spring 2025, the two-story American Brasseriestyle restaurant marries the energy of New York and the essence of contemporary American dining.

Have some business cards ready at all times.

Michael Mina Turns to Egyptian Dishes

Michael Mina’s culinary journey has evolved over decades, starting with his first restaurant Aqua, which focused solely on fish. Inspired by other chefs exploring Middle Eastern and Moroccan cuisines, Mina turned his attention to Egyptian food – a cuisine not widely represented in the US at the time. His book, “My Egypt”, combines traditional Egyptian dishes with modern culinary techniques, such as using day-old croissants for om ali, a classic Egyptian bread pudding. – Source: Saveur

P.F. Chang’s, America’s #1 Asian Bistro, announces a new menu. For the first time in its history, P.F. Chang’s will offer fried chicken , a culinary milestone that brings a sophisticated twist to this beloved comfort food. This new selection includes both Korean Fried Chicken in bone-in and boneless options and Taiwanese Popcorn Chicken, paired with a thoughtfully curated sauce menu to enhance the flavors. This innovative offering blends bold, Asian global flavors with the brand’s signature approach to handcrafted dishes.

Nestlé to Cut Costs

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!

Nestlé plans to cut at least $2.8 billion in costs by 2027, with the savings invested into other parts of its business. The Lean Cuisine and Nespresso manufacturer also plans to increase advertising and marketing to grow sales and market share of some of its biggest brands. The Switzerland-based CPG giant announced at its investor day that it would separate its waters and premium beverages business into a standalone business beginning in 2025. The business, which includes brands such as Perrier and Sanpellegrino, represents just under 4% of its global sales and has struggled recently.

– Source: Food Dive

Humans Still Eat with Their Eyes

For top-notch food styling and photography, food manufacturers turn to The Food Photo Studio in Elk Grove Village, Illinois. This studio provides everything needed to create outstanding, eye-catching images for packaging, marketing, and advertising. From expert food styling to perfect staging, The Food Photo Studio ensures your products look their absolute best and most desirable, helping you captivate your audience and elevate your brand’s visual appeal. To discover how affordable professional photography is for your brand, see the Food Photo Studio ad on page 13 .

Great Egg-Spectations

The age-old chicken-or-the-egg question has been answered. Following the meteoric rise of chicken on menus, the remarkably complex and versatile egg is now set to take center stage. Look for more salted and cured yolk preparations that heighten the umami experience, as well as culinary twists that feature egg that is smoked, sieved and shaved. We’ll also see upscale takes on traditional egg-based salads and sandwiches, innovative global influences such as Japanese slow-poached onsen eggs and ajitama soft-boiled eggs, and even plant-based renditions. Additionally, expect further restaurant adoption of social mediadriven egg innovations, such as the TikTok-propelled egg flight trend that showcases hard-boiled eggs with creative toppings such as kimchi, pulled pork and jalapenos. – Source: Technomic, Inc.

The Power of First Impressions

The exterior of your establishment is more than just a facade – it’s the first impression your customers get, and it can make or break their decision to come inside

Everyday wear like dirt, bird droppings, rust stains, mildew, and tears in awnings are easy to overlook but can be glaring red flags for customers. These small issues can add up, potentially costing your business thousands in lost revenue by turning away customers before they even step inside.

A clean, well-maintained awning offers not only energy efficiency and visibility but also communicates care and professionalism.

Chesterfield Awning, a trusted company specializiwng in the manufacturing, installation, maintenance, and repair of awnings, helps businesses keep their exteriors fresh and inviting. Their services include safe removal of dirt and stains, along with minor repairs that extend the life of your awning. Many successful operators schedule cleanings every six months, preventing the buildup of dust, mold, and grime. Ensure your business makes a welcoming first impression every time. Find Chesterfield Awning in our buyer’s directory under “Awnings and Canopies” and keep your exterior looking its best.

• 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.

Cary Miller Presents: PEOPLE SELLING THE FOOD INDUSTRY

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

Alan and Emma Nuckman are bringing innovation to BBQ with OriginAl’s Chicken Ribs, a better-for-you option that delivers the taste and texture of smoked, flavorful BBQ ribs with 75% less fat and calories than pork ribs . These bone-in chicken thighs are rubbed with an authentic dry BBQ spice and slowly smoked over hickory hardwood, offering a mouthwatering experience without the guilt. Fully cooked and requiring no preparation , OriginAl’s Chicken Ribs streamline production and service for any type of food business including quick service restaurants, Sports Bars and Buffets. To learn more, see their ad on page 9.

Joe and Triva Hall, owners of Papa Charlie’s Italian Beef, have been carrying on a family tradition which dates back to the 1980s. Using Grandma Carmelo’s original recipe, they craft Papa Charlie’s Italian beef from select cuts of lean beef, seasoned and slowly cooked in a secret family gravy. Based in Chicago, the company supplies food service distributors, retailers, and institutional operators nationwide, delivering authentic, flavorful Italian beef that has stood the test of time. Watch for a new look for this brand.

Kathleen Boudreau and Desiree Jones are with RepWorks, a full-service manufacturer’s rep agency specializing in disposables and other essentials for the food industry. For over 20 years, RepWorx has provided creative solutions to food service and facility maintenance buyers, improving quality, strengthening branding, and enhancing efficiency. In today’s environment, better packaging and stronger branding can make all the difference . Ask your distributor or supplier to connect you with one of their specialists.

Rick Droley is the co-owner of Wisconsin-based Street Level Food Marketing, a brokerage firm representing food brands across Wisconsin, Illinois, and Michigan’s Upper Peninsula. Known for their results-driven approach , Rick and his team are trusted by distributors, food service operators, chefs, and institutional buyers to deliver the right products that enhance value and quality.

Jim Jones, owner of Badger Food Service Consulting, brings over 35 years of experience in leading food service operations. Today, he uses his expertise to help operators in Southern Wisconsin and Northern Illinois achieve food safety certification . Specializing in customized solutions, Jim makes it easy for food managers to get certified by providing on-site services tailored to your business. Contact Badger Food Service Consulting today to ensure your team is service certified in food safety.

Bryan Shaver is the Midwest Business Development Manager for Clemens Food Group, a Pennsylvania-based pork processor specializing in high-quality, value-added products sourced from family farms . Committed to sustainability and humane animal care, the company delivers premium pork products while supporting the industry with integrity and innovation. The company’s products are available through many distributors and is represented in Chicago by Ritchie Marketing. For a sample of their premium pork products, ask your distributor sales rep or contact Ritchie Marketing.

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

BOOKSHELF

The Journey: A Dementia Caregiver Called to Action

Author: Dr. Macie P. Smith

Dementia Caregivers’ Guidebooks

ISBN-13: 979-8879607659

Finding out your loved one has dementia feels like a gut blow. The things that you hear about how the disease affects the person and the family is sometimes unbearable, especially when you’re not prepared. But, is anyone ever prepared for a diagnosis like this?

Because our current healthcare system is not geriatric centered, many medical professionals are not well informed about what supports are available to offer family caregivers. Therefore, this book will offer guiding practices for families diagnosed with dementia. The information within this guide provides direction on what to consider before the diagnosis, at diagnosis, and after the diagnosis.

Although there’s not a cure for progressive types of dementia, like Alzheimer’s, there is care – your care. So, here’s to getting ahead of the journey.

Kafko International Launches ‘Oil Eater’ Graffiti & Paint Scuff Remover

Kafko International, Ltd., the renowned manufacturer of The Oil Eater Brand, proudly announces the launch of its latest innovation: Oil Eater Graffiti & Paint Scuff Remover.

Leveraging its extensive expertise in cleaning technology, Kafko introduces Oil Eater Graffiti & Paint Scuff Remover as a safer and more versatile alternative to traditional solvent-based graffiti removers. This innovative product is designed for use on a wide range of surfaces, including brick, concrete, glass, vinyl, and more. Our unique formula cleans acrylic and enamel paints from road signs, garage doors, siding, and is even tested safe on automotive finishes. It will remove paint scuffs from car bumpers without damage.

The Oil Eater Graffiti & Paint Scuff Remover has already gained significant attention, earning the prestigious title of 2024 AAPEX New Product Showcase Winner.

Quick Facts:

• 2024 AAPEX New Product Showcase Winner

• Safe on surfaces

• Easy to use

• Versatile

• Non-flammable

• VOC Compliant

Automation for Food Safety, Compliance

The food industry is leveraging automation to enhance safety and meet regulatory demands, as automated monitoring systems are proven to reduce human error, ensure consistent sanitation and track critical control points in real time, minimizing risks associated with spoilage and contamination, while AI and machine learning can improve traceability, predictive analytics and regulatory compliance. – Food Safety Tech

• Inspection and Testing

• Nozzle Adjustments

• Repairs and Recharges

• Installations

•

Four Seasons, New York Reopens

Four Seasons Hotel New York, IM Pei’s majestic Art Deco masterpiece in Midtown Manhattan, reopens its doors, welcoming back guests from around the world and around the corner with warmth and care. As the iconic Four Seasons Hotel New York makes its highly anticipated return, we are excited to celebrate alongside loyal guests and those who will enter its doors for the first time,” says Rainer Stampfer, Four Seasons President, Global Operations, Hotels and Resorts. “This Hotel has long represented the epitome of luxury hospitality and, together with our longtime partner Ty Warner, we will shape the next chapter in the continuing story of this magnificent Hotel.”

A landmark in the city, Four Seasons Hotel New York occupies one of its most enviable addresses at 57 East 57th Street between Madison and Park Avenues, just steps from Central Park, Fifth Avenue, Rockefeller Plaza, and so much more.

We Understand Food Businesses and Know How to Deliver the Protection Needed

You don’t have time to run a vendor training school. Our team of professional advisors has specific food industry experience to help food

restaurants, grocers and suppliers avoid

and stay in business. Poor insurance advice could cost you your

Insuring Local Food Businesses Since 1885

Commerical Specialist: Jack Benson, ACLC: 847-733-2694

Airbnb was created in 2007 when two hosts welcomed three guests to their San Francisco home, and has since grown to over 5 million hosts who have welcomed over 2 billion guest arrivals in almost every country across the globe.

Albertsons Companies is a leading food and drug retailer in the U.S. As of September 7, 2024, the Company operated 2,267 retail food and drug stores with 1,726 pharmacies, 405 associated fuel centers, 22 dedicated distribution centers and 19 manufacturing facilities. The Company operates stores across 34 states and the District of Columbia under more than 20 well known banners. The apple cider vinegar market is increasing due to the growing consumer awareness regarding its health benefits, and multiple usages like digestion, weight reduction, and immune system advantages. Demand is also fueled by the flourishing of wellness trends, the use of natural and organic products, and the consumption of ACV in various cooking and beauty products. Chinese New Year, or the Spring Festival, is a festival that celebrates the beginning of a new year on the traditional lunisolar Chinese calendar. Marking the end of winter and the beginning of spring. 2025 Chinese New Year festival falls on Jan. 29. It is the Year of the Snake, according to the Chinese zodiac. Garnet is the birthstone for the month of January. Garnets as birthstones are believed to bring the wearer health, wealth, and happiness. It is thought that this comes from garnets’ use throughout history. Happy New Year! Make your list of resolutions, which can include -exercise more, eat healthier, quit smoking, save for retirement and travel more. Interstate 90 is the longest interstate highway in the US. It runs 3,021 miles from Seattle, Washington, to Boston,

Massachusetts. The highway passes through 13 states and 15 auxiliary routes The auxiliary routes mainly pass through major cities such as Chicago, Cleveland, and Buffalo. In the New Year, never forget to thank your past years because they enabled you to reach today! Without the stairs of the past, you cannot arrive at the future! - Mehmet Murat ildan Pilot Travel Centers founded in 1958 and headquartered in Knoxville, Tennessee, is a wholly owned subsidiary of Berkshire Hathaway and employs approximately 30,000 team members. As the largest network of travel centers, Pilot has nearly 900 locations in 44 states and six Canadian provinces, serving an average of 1.2 million guests per day. New Orleans hosts its record-tying 11th NFL Championship game, Super Bowl LIX, on February 9, 2025, at Caesars Superdome in New Orleans. Halftime Performer: Kendrick Lamar. The Fashion Mall at Keystone a Simon Mall is the premier luxury shopping destination for the Indianapolis metro area, and Indiana. A dynamic retail fusion of ready-to-wear fashions, home decor, top technology, and stylish dining. The mall is located at 8702 Keystone Crossing in Indianapolis. The Rose Parade, a 136-year tradition, brings residents and visitors together on New Year’s Day (unless it falls on a Sunday) to watch grand floats covered in flowers, spirited marching bands, and high-stepping equestrian units. The 2025 theme for the Tournament of Roses is “Best Day Ever”. Travel and Leisure has named Thailand as the 2025 Destination of the Year. Known for its rich cultural heritage, dynamic culinary scene, and a seamless blend of tradition with modern innovation, Thailand is a must-visit destination for travelers in the year ahead.

Walker Blue Label, crafted by acclaimed Asian-American visual artist James Jean, one of the most influential in the world. The vivid design for the Year of the Snake features an innovative and dynamic interpretation of 2025’s Zodiac animal and marks an extension of the collaboration between Johnnie Walker and James Jean, following last year’s popular design for the Year of the Dragon.

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ASIAN FOOD PRODUCTS

Kikkoman Sales USA

ASSOCIATIONS

GARC Page 13

630-954-1244

847-824-6941

Wisconsin Restaurant Association Page 14 608-216-2809

Illinois Restaurant Association 312-787-4000

ASSOCIATIONS & TRADES

Illinois Pork Producers Association 217-529-3100

Specialty Food Show 212-482-6440

ATTORNEYS

Reveliotis Law PC Page 31 312-230-0160

AUCTIONS

Rick Levin & Associates Page 22 312-440-2000

AUCTIONS & LIQUIDATIONS

K & L Liquidation Page 10 847-854-9913

AWNINGS & CANOPIES

Chesterfield Awnings 708-596-4434

Thatcher Oaks Awnings Page 08

BAGS-CUSTOM PRINTED

Bulldog Packaging

BAKERS-WHOLESALE

Il Mulino di Valenzano Bakery Page 02

630-833-5700

630-458-1152

847-671-5216

Lezza Spumoni & Desserts Page 21 708-547-5969

Today’s Temptations Page 42 773-385-5355

Eli’s Cheesecakes 773-736-7417

Ideal / Jarosch Bakery 773-631-6897

JR Dessert Bakery 773-465-6733

BAKERY-PRODUCTS

Chef’s Kitchen/Dearborn Page 12

773-801-1600

Instantwhip Chicago Page 03 773-235-5588

BAKLAVA

Libanais Sweets 847-329-5060

BANKING- COMMERCIAL

Fifth Third Commerical Bank Page 28

BANNERS & POSTERS

Accurate Printing

BAR STOOLS

Chicago Booth Page 32

847-757-1885

708-824-0058

773-378-8400

Trendler Inc 773-255-4407

Waco Manufacturing 312-733-0054

BAR SUPPLIES

Ramar Supply Co Page 16

708-233-0808

Schultz Supply 708-652-2020

BATCH FREEZERS

Kool Technologies Page 13

BBQ SAUCE

Ken’s Foods Page 48

Mumbo BBQ Sauce

Red Gold

BBQ SAUCE- RUBS & SEASONINGS

630-483-2256

800-633-5800

773-994-8889

765-557-5500

Pork Mafia Inc Page 06 312-543-5368

New S B L Inc Page 07

BEER GAS

MacCARB Page 24

BEVERAGES

Boba Direct Page 47

BOBA DRINK SUPPLIES

Boba Direct Page 47

773-376-8280

877-427-2499

866-4US-BOBA

866-4US-BOBA BOOTHS

Chicago Booth Page 32

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

CAKES & DESSERTS

Chicago Sweet Connection Page 27

773-283-4430

Eli’s Cheesecake 773-736-7417

CALAMARI

Fisherman’s Pride Page 11 800-543-2110

CANNOLI & CANNOLI PRODUCTS

Lezza Spumoni & Desserts Page 21 708-547-5969

CARAMEL APPLES

Morkes Chocolates 847-359-3454

CARPET CLEANING

Sexton Group Floor Care Page 41 847-827-1188

CARRY OUT PACKAGING

Bulldog Packaging 630-458-1152

CARRYOUT & CATERING PACKAGING

Alfa Restaurant Supply 773-588-6688

CASH & CARRY OUTLETS

Chef’s Kitchen/Dearborn Page 12 773-801-1600

CHAIRS

Dearborn Sourcing LLC

312-243-6214

Trendler Inc 773-255-4407

CHAIRS-COMMERCIAL

Chicago Booth Page 32 773-378-8400

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 29 708-450-0074

Specialty Food Show 212-482-6440

CHICKEN-PROGRAMS

FSI/Foodservice Solutions 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 18 888-908-5600

SuperClean 847-361-0289

CLEANING SERVICES

Cruz’s Cleaning Services Page 21 630-379-3732

CO2

MacCARB Page 24 877-427-2499

COFFEE ROASTERS

Tec Foods Inc 773-638-5310

Tugboat Coffee 630-390-6613

COFFEE SHOP PRODUCTS

Boba Direct Page 47 866-4US-BOBA COLD STORAGE

Perishable Distribution Solutions Page 43 888-491-1641

COMPRESSED GAS

MacCARB Page 24 877-427-2499

CONDIMENTS

Rollicking Buckaroo Pepper Jam 415-737-5265

CONFECTIONS & CHOCOLATES

Morkes Chocolates 847-359-3454

CONSULTANTS - BBQ

Pork Mafia Inc Page 06 312-543-5368

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 16 708-233-0808

Berkel Midwest 800-921-9151

COOKING EQUIPMENT-REPAIR

Mr Appliance of West Loop Page 19 312-626-5467

Berkel Midwest 800-921-9151

CORNED BEEF-FRESH

Vienna Beef

CORPORATE GIFTS

CREPE BATTER

Tec Foods Inc

DAIRY-DISTRIBUTOR

773-278-7800

Vienna Beef 773-278-7800

CRACKERS

Specialty Food Show 212-482-6440

CREDIT CARD PROCESSING

CardConnect-Clover Systems 224-325-4466

773-638-5310

Instantwhip Chicago Page 03 773-235-5588

DATABASE SOFTWARE CONSULTING

IT Impact Inc 312-806-7438

DESSERT SUPPLIES

Fox Valley Farms 630-231-3005

DESSERTS

Chicago Sweet Connection Page 27 773-283-4430

Eli’s Cheesecakes 773-736-7417

Fox Valley Farms 630-231-3005

DESSERTS-WHOLESALE

Lezza Spumoni & Desserts Page 21 708-547-5969

DIRECT MAIL PROGRAMS

Food Industry News 847-699-3300

DISHWASHING & CHEMICALS

C-Soap a div of CSI Coker Service Page 18 888-908-5600

DISINFECTING SERVICES

Sexton Group Floor Care Page 41 847-827-1188

DISPOSABLE PACKAGING

Berkel Midwest 800-921-9151

DONUTS

Morkes Chocolates 847-359-3454

DRAM SHOP INSURANCE

Heil & Heil Insurance Agency Page 32 847-866-7400

DRAPERIES-CLEANING

Sexton Group Floor Care Page 41 847-827-1188

DUCT CLEANING

Enviromatic Corp of America Page 16 800-325-8476

Olympia Maintenance 708-344-0344

EGGS

Meadowbrook Egg & Dairy Company 773-523-8861

EMPLOYEE HANDBOOKS

Employco USA Page 45 630-920-0000

EMPLOYMENT ATTORNEYS

Rob Bernstein - Laner Muchin

EMPLOYMENT LAW

312-342-7778

Laner Muchin 312-467-9800

ENERGY BROKER

Century Energy Solutions Page 12 630-817-3164

ETHNIC FOODS

Alexandra’s Foods

773-282-3820

Kikkoman Sales USA 630-954-1244

FAUCETS - COMMERCIAL

The Faucet Professionals Page 16 847-282-0075

FILTERS-EXHAUST SYSTEMS

Olympia Maintenance 708-344-0344

FIRE SUPRESSION SYSTEMS

Fox Valley Fire & Safety Page 05 847-695-5990

Fredriksen Fire Equipment Co Page 31 630-595-9500

FIRE-EXTINGUISHERS

Fredriksen Fire Equipment Co Page 31 630-595-9500

FLOOR INSTALLATION & MAINTENANCE

Sexton Complete Floor Care Page 41 847-827-1188

FOOD DISTRIBUTORS

Anichini Brothers Page 08 312-644-8004

B & B Food Services Page 13 815-834-2621

Chef’s Kitchen/Dearborn Page 12 773-801-1600

Devanco Foods Page 17 847-228-7070

Chef’s Quality Meats 708-333-0880

Olympia Food Industries 847-349-9358

Performance Foodservice 630-896-1991

Tec Foods Inc 773-638-5310

FOOD PHOTOGRAPHY

Food Photo Studio Page 13 630-283-0038

Food & Bev Deli 773-664-4024

FOOD PROCESSING EQUIPMENT

Sammic Corp 224-307-2232

FOOD PRODUCTS

Devanco Foods Page 17 847-228-7070

Wiscon - Caputo Cheese Page 29 708-450-0074

Neil Jones Food Company 800-543-4356

Olympia Food Industries 847-349-9358

Specialty Food Show 212-482-6440

FOODSERVICE EQUIPMENT

Thunderbird Food Machinery Page 47

Berkel Midwest

866-451-1668

800-921-9151

Losurdo Inc 630-833-4650

Redco Foodservice Equipment 800-722-5460

FOODSERVICE EQUIPMENT-REPAIR

CSI Page 13

888-908-5600

Berkel Midwest 800-921-9151

Cobblestone Ovens 847-635-0172

Ice Solutions 24 847-987-9738

FOODSERVICE- LAYOUT & DESIGN

Losurdo Inc 630-833-4650

Sarfatty Associates

HAMBURGER PATTY MANUFACTURER

Devanco Foods Page 17

HEALTH INSURANCE

847-228-7070

Employco USA Page 45 630-920-0000

National Restaurant Association 312-715-5363

HEATING & AIR CONDITIONER SERVICE & REP

Mechanical 24 Page 04 847-987-9738

HELIUM

MacCARB Page 24 877-427-2499

HISPANIC FOOD DISTRIBUTION

B & B Food Services Page 13 815-834-2621

HOOD EXHAUST & FAN CLEANING

Enviromatic Corp of America Page 16

Olympia Maintenance

HOT DOGS

Crawford Sausage

Vienna Beef

ICE CREAM

Homer’s Gourmet Ice Cream Page 32

Instantwhip Chicago Page 03

800-325-8476

708-344-0344

773-277-3095

773-278-7800

847-251-0477

773-235-5588

Capannari Ice Cream 847-392-2277

Fox Valley Farms 630-231-3005

ICE CREAM EQUIPMENT REPAIR & SUPPLY

Kool Technologies Page 13 630-483-2256

ICE CREAM-EQUIPMENT & SUPPLY

Kool Technologies Page 13 630-483-2256

ICE CREAM-YOGURT

Instantwhip Chicago Page 03 773-235-5588

ICE MACHINE REPAIR & SANITIZING

Major Appliance Service 708-447-4100

ICE MACHINES

Redco Foodservice Equipment

ICE MACHINES-SALES-RENTAL OR LEASING

Empire Cooler Service

800-722-5460

312-733-3900

Ice Solutions 24 847-987-9738

INSURANCE

Cacciatore Insurance Page 20 312-264-6055

Heil & Heil Insurance Agency Page 32 847-866-7400

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 20 312-264-6055

INSURANCE UNDERWRITTING

Society Insurance

INSURANCE-INDUSTRIAL & COMMERCIAL

888-576-2438

Cacciatore Insurance Page 20 312-264-6055

Heil & Heil Insurance Agency Page 32 847-866-7400

INTERIOR DESIGNERS

Sarfatty Associates

INTERNET ADVERTISING

847-920-1100

Food Industry News 847-699-3300

INTERNET PROVIDERS - COMMERCIAL

Astound Broadband 312-270-5408

ITALIAN BEEF

Bari Beef Page 44 847-695-7555

Devanco Foods Page 17 847-228-7070

Serrelli’s Foods Page 04 877-385-BEEF

ITALIAN FOOD SPECIALTIES

E Formella & Sons Page 06 877-598-0909

ITALIAN SAUSAGE

Anichini Brothers Page 08 312-644-8004

JANITOR-SUPPLIES

Ramar Supply Co Page 16 708-233-0808

JAPANESE-FOOD PRODUCTS

Kikkoman Sales USA 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-EXHAUST SYSTEMS/CLEANING

Enviromatic Corp of America Page 16 800-325-8476

Olympia Maintenance 708-344-0344

KNIFE-SHARPENING SERVICE

Cozziini Brothers Inc Page 25 888-846-7785

LABEL PRINTERS

Edwards Label Printing 847-663-6600

LABELS

A-Flex Label Corp/Printing Page 19 630-325-7265

LAW FIRMS

Tuckey Law Page 14 312-701-2200

Laner Muchin 312-467-9800

LINEN SUPPLY & RENTAL SERVICE

Cosmopolitan Textile 773-254-6100

LIQUOR LIABILITY INSURANCE

Heil & Heil Insurance Agency Page 32 847-866-7400

LOGISTICS COMPANIES

Perishable Distribution Solutions Page 43 888-491-1641

MATERIALS HANDLING EQUIPMENT

Voss Equipment 708-596-7000

MAYONNAISE

Columbus Vegetable Oils Page 15 773-265-6500

MEAT DISTRIBUTORS

Wagyu Stars 312-866-4712

MEAT PROCESSING EQUIP SALES & SERVICE

Berkel Midwest 800-921-9151

MEAT-SPECIALTY

Specialty Food Show 212-482-6440

MEAT-WHOLESALE

Anichini Brothers Page 08 312-644-8004

Devanco Foods Page 17 847-228-7070

New S B L Inc Page 07 773-376-8280

Park Packing Company Page 18 773-254-0100

Chef’s Quality Meats 708-333-0880

International Meat Company 773-622-1400

MEATS -WHOLE PIGS-GOATS-LAMB

Park Packing Company Page 18 773-254-0100

MEDITERRANEAN FOODS

Olympia Food Industries

MENUS-CUSTOM PRINTED

847-349-9358

Accurate Printing 708-824-0058

MEXICAN FOOD PRODUCTS

B & B Food Services Page 13 815-834-2621

MILK

Instantwhip Chicago Page 03

NEIGHBORHOOD MARKETING

773-235-5588

LED Billboard Trucks 312-924-7979

NITROGEN

MacCARB Page 24 877-427-2499

NUTS - BULK

Oleic Solutions Page 23 331-214-0436

OIL- SUNFLOWER

Oleic Solutions Page 23 331-214-0436

OILS & FATS-COOKING

Columbus Vegetable Oils Page 15 773-265-6500

OILS & SHORTENING

Columbus Vegetable Oils Page 15

OILS & VINEGAR

Pastorelli Foods

OILS-COOKING/BULK

Columbus Vegetable Oils Page 15

OLIVE OILS

Columbus Vegetable Oils Page 15

ORGANIC FOODS

Pastorelli Foods

OVENS-PIZZA

PANCAKE-BATTER & MIX

Tec Foods Inc

PAPER-PRODUCTS

Ramar Supply Co Page 16

773-638-5310

708-233-0808

PARTY-FAVORS & SUPPLIES Ramar Supply Co Page 16 708-233-0808

PASTA-FRESH AND FROZEN

Pastafresh Home Made Pasta 773-745-5888

PASTRIES

KITCHEN EQUIPMENT

A D E Foodservice Equipment

630-628-0811

Berkel Midwest 800-921-9151

Sammic Corp 224-307-2232

KITCHEN FLOORING

Sexton Complete Floor Care Page 41 847-827-1188

773-265-6500

800-SOS-AUCY

773-265-6500

773-265-6500

800-SOS-AUCY

N.American Pizza & Culinary Academy Page 14 630-395-9958

Cobblestone Ovens 847-635-0172

OVENS-SALES & SERVICE

Cobblestone Ovens 847-635-0172

PAINTING CONTRACTORS

Sexton Group Floor Care Page 41 847-827-1188

PALLET JACKS

Voss Equipment 708-596-7000

PALLETS - ALL TYPES

Walnut Grove Packaging Page 31 217-268-5112

PALLETS- BUY & SELL

Amex Recycling Inc Page 22 815-823-7958

RACKING-PALLET

Voss Equipment

RE-UPHOLSTERY

708-596-7000

Chicago Booth Page 32 773-378-8400

REAL ESTATE LAW

Reveliotis Law PC Page 31 312-230-0160

REFRIGERATION

Redco Foodservice Equipment

REFRIGERATION EQUIPMENT REPAIR

800-722-5460

CSI Page 13 888-908-5600

Kool Technologies Page 13 630-483-2256

Mechanical 24 Page 04 847-987-9738

REFRIGERATION SERVICE

Ice Solutions 24 847-987-9738

REFRIGERATION-EQUIP/COMMERCIAL

Custom Cooler & Freezer Page 10 630-879-3131

Schultz Supply 708-652-2020

RESTAURANT CLEANING SERVICE

Cruz’s Cleaning Services Page 21 630-379-3732

RESTAURANT CONSULTANTS

Forklift Restaurant Consulting 312-493-6310

Stanovich Hospitality 708-359-1911

RESTAURANT EQUIPMENT

Wood Food Systems Page 21 847-949-9663

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 10 630-879-3131

Federal Supply USA Page 23 847-623-1310

Ramar Supply Co Page 16 708-233-0808

Alfa Restaurant Supply 773-588-6688

Berkel Midwest 800-921-9151

Schultz Supply 708-652-2020

RESTAURANT EQUIPMENT PARTS

CSI Page 13 888-908-5600

Berkel Midwest 800-921-9151

RESTAURANT EQUIPMENT REPAIR

CSI Page 13 888-908-5600

RM Services Page 10 331-300-7955

Berkel Midwest 800-921-9151

RESTAURANT EQUIPMENT REPAIR SERVICE

Mr Appliance of West Loop Page 19 312-626-5467

Berkel Midwest 800-921-9151

Cobblestone Ovens 847-635-0172

Major Appliance Service

RESTAURANT EQUIPMENT-NEW & USED

708-447-4100

K & L Liquidation Page 10 847-854-9913

March Quality Used & New Equip Page 03 800-210-5895

Berkel Midwest 800-921-9151

RESTAURANT INSURANCE

Society Insurance

RESTAURANT MANAGEMENT SOFTWARE

888-576-2438

Toast Page 02 224-659-6534

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 28 800-447-1466

ROOF TOP GREASE CONTAINMENT SYSTEMS

Enviromatic Corp of America Page 16 800-325-8476

ROOFS-SALES-REPAIR & MAINTENANCE

Care Sheet Metal & Roofing Page 30 708-387-9784

SALAD-DRESSINGS

Ken’s Foods Page 48 800-633-5800

SALAD-DRESSINGS & OILS

Columbus Vegetable Oils Page 15 773-265-6500

Tec Foods Inc 773-638-5310

SANITATION CERTIFICATION

Illinois Restaurant Association 312-787-4000

SAUSAGE

Anichini Brothers Page 08

312-644-8004

Crawford Sausage 773-277-3095

Vienna Beef 773-278-7800

SCALES

Berkel Midwest 800-921-9151

SEAFOOD

Fisherman’s Pride Page 11

SEASONING BLENDS AND RUBS

TEMPORARY STAFFING

Atlas Employment Services

TEST KITCHEN SERVICES

B & B Food Services Page 13

THEATERS AND VENUES

800-543-2110

Rollicking Buckaroo Seasoning Blends 415-737-5265

SEATING

Dearborn Sourcing LLC

Trendler Inc

847-671-1557

815-834-2621

Onesti Entertainment Corporation 630-962-7000

TOMATO PRODUCTS

Neil Jones Food Company

Pastorelli

312-243-6214

773-255-4407

Waco Manufacturing 312-733-0054

SELF-SERVICE ORDERING KIOSKS

Infi Kiosks

SEWER(MAINT)-RODDING & JETTING

888-857-9831

Tierra Environmental Page 12 888-551-1998

SHAKE MIX

Fox Valley Farms

SHIPPING-REFRIGERATED & FROZEN

630-231-3005

Perishable Distribution Solutions Page 43 888-491-1641

SHORTENING

Columbus Vegetable Oils Page 15 773-265-6500

SIGNAGE-INDOOR & OUTDOOR

American Graphics & Signs Inc

SLICERS - AUTOMATED

888-774-6270

CES Nationwide Page 40 773-533-3333

Berkel Midwest 800-921-9151

SLICERS-SALES & SERVICE

Berkel Midwest

SOCIAL MEDIA MARKETING

Food & Bev Deli

SOFT DRINKS

PepsiCo Foodservice

SOFT SERVE-ICE CREAM/EQUIP & SUPPLIES

Kool Technologies Page 13

SOFT SERVICE MIX

Fox Valley Farms

SOFTWARE PROGRAMS - CUSTOM

IT Impact Inc

SOUP BASES

Tec Foods Inc

SOUPS

Bistro Soups (Div of Vienna Beef)

800-921-9151

773-664-4024

773-893-2319

630-483-2256

630-231-3005

312-806-7438

773-638-5310

773-278-7800

Vienna Beef 773-278-7800

SPECIALTY FOODS DISTRIBUTOR

Specialty Food Show 212-482-6440

SPICES

Tec Foods Inc

SPIRITS

773-638-5310

R Jelinek Midwest Page 20 708-691-3895

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

CES Nationwide Page 40 773-533-3333

Berkel Midwest 800-921-9151

SUPERMARKET EQUIPMENT REPAIR

Berkel Midwest

SUPERMARKET- EQUIPMENT/ NEW & USED

Berkel Midwest

TABLES - DINING ROOM

800-543-4356

800-921-9151

800-921-9151

i2i Design Page 40 847-890-9684

TABLES-ALL TYPES

Chicago Booth Page 32

773-378-8400

Waco Manufacturing 312-733-0054

TAMALES

Supreme Frozen Products

TAX APPEALS (PROPERTY)

773-622-3777

Reveliotis Law PC Page 31 312-230-0160

TAX PAYMENTS

Cook County Treasurers Office 312-443-5100

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

Snack Packaging Priority

Strong

PassPass: Revolutionizing Savings and Small Business Growth

PassPass is transforming how consumers and businesses connect through an innovative subscription platform that offers thousands of daily deals for just $5 a month. Designed to empower small businesses and delight consumers, PassPass provides significant savings while supporting local economies. Each participating business receives 50% of the monthly membership revenue from referred customers, ensuring sustainable growth and collaboration. Their unique Customer Powered Royalties (CPR) model enhances financial opportunities for businesses. CPR allows businesses to earn up to 80% of subscriber revenue per month

through

for each customer referred, as long as they remain members. This creates a win-win situation, turning customers into loyal subscribers and businesses into stakeholders in the platform’s success.

Additionally, PassPass features Big Deal Drops—a gamified experience where users can unlock exclusive, high-value deals and cash rewards through in-app activities. Paid members enjoy premium access to these opportunities, which include points, prizes, and real-time cash drops, driving engagement and adding excitement to saving money.

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.

Tempt Your Customers with Healthy Artisan Bakery Products

Preparing Yourself for Bank Financing

Food companies that are experiencing strong growth may need to start leveraging different mechanisms to support working capital, equipment purchases or real estate financing

If your business has not historically utilized bank financing to support daily operations or expansion — the number one area of focus for a lender is: Financial Statement Quality. Businesses that have not used bank financing or larger amounts of bank financing may be accustomed to providing

tax returns. It is important to get in the mindset of preparing financial statements. Banks will review the last 2-3 years of financial statements and want to view them on an Accrual Basis. Focusing on internal accounting practices in addition to your CPA preparing compiled statements, should be an expectation you should have going forward. This may require you to evaluate your current processes,

By Nathan H. Zureikat

personnel, and even the accounting firm you work with. Clean financial statements with detailed balance sheets will not only make the lending process easier for the bank, but based on your exit strategy, will be a big focus during the due diligence phases when selling your business. We are currently observing businesses in the food space looking to sell, but having a more strenuous time validating the sales

Lower Food Costs without Sacrificing Quality

Now more than ever, foodservice buyers and wholesale food manufacturers are searching for ways to cut costs without compromising quality. Instantwhip Foods, a premium producer of dairy and non-dairy items, offers a wide selection of ingredients that help you achieve this goal. Their innovative food products are nearly indistinguishable from full-fat dairy alternatives, ensuring your dishes maintain their premium taste and texture. Instantwhip’s range includes aerosol whipped creams, milkshake bases, coffee creamers, premium ice cream, frostings, and specialty ingredients for coffee and boba drinks. Choosing Instantwhip products, can reduce your costs while enhancing the quality and consistency of your menu items. Explore how these solutions can benefit your business, by checking out the Instantwhip ad on page 3.

price of their business based on the reliability of the financial statements. We recommend businesses considering bank financing over the next 24 months to have more regular conversations with their banker and accountant, ideally together. The decisions and adjustments often made at year end for tax purposes need to be strongly considered when the possibility of future financing exists as the lender will look at the ability to service the debt both historically and presently in a quality fashion.

Fresh-Baked Pita

Breads

Italian and French Loaves

Challah and Brioche

Chocolate Toppings and Fillings

Pretzel Rolls

Whole Grain, Breads and Rolls

Sourdough

Report Reveals Wisconsin Dairy Industry Up 16% Contributing $52.8B to State Economy

The overall economic impact of Wisconsin’s dairy industry is bigger than ever, and dairy remains the leading sector of Wisconsin agriculture. This newly released data is from the Contribution of Agriculture to the Wisconsin Economy: An Update for 2022, conducted by the University of Wisconsin-Madison Department of Agriculture and Applied Economics.

Dairy generates almost half of the state’s annual industrial agricultural revenue – and represents nearly 6.5% of the state’s total. Despite recent milk price challenges and the pandemic, the report shows that dairy continues to significantly impact local Wisconsin communities. According to the report, total agricultural economic impact grew by 11% to $116.28 billion, with dairy’s impact rising 16% to $52.8 billion.

“The only time to eat diet food is while you’re waiting for the steak to cook.”

– Julia Child

‘Steingold’s continued from cover

the other Fat Rosie’s locations. Fat Rosie’s currently has locations throughout the Chicagoland area in Naperville, Schaumburg, Frankfort, Lincolnshire, and Lincolnwood. The concept is rapidly growing, with Mas Mex opening a new Fat Rosie’s location annually over the past several years, and another location planned for 2025.

The brand new location, which includes an expansive patio and private event space, will transport guests to Mexico with its traditional and unique décor, bringing in elements directly from Mexico like alebrijes -hand-painted, brightly colored Mexican folk art of animals, an authentic thatched roof palapa, and custom art throughout the restaurant. Helmed by executive chef Dudley Nieto, Fat Rosie’s Rosemont will feature a menu full of authentic Mexican fare, including: Antojitos (appetizers) Platos (lunch and dinner plates) Tacos and tamales and The notorious El Patron Gordo burrito.

“The Mas Mex team has been eager for Fat Rosie’s to join the dynamic restaurant and entertainment community in Rosemont. We couldn’t have asked for a more ideal location: the proximity to the convention center, airport and hotels makes this the perfect location for us. We’re excited to support the village of Rosemont and look forward to continuing to grow the Fat Rosie’s brand throughout Illinois,” says Mas Mex CEO John Iannucci.

“When customers dine at Fat Rosie’s, they aren’t just getting an authentic and delicious meal, they’re enjoying a fun and festive experience,” said chef Nieto.

“We take pride in every aspect of the Fat Rosie’s experience and look forward to serving Rosemont!”

Fat Rosie’s Rosemont is open Monday – Wednesday from 11:30 a.m. – 9:30 p.m., Thursday: 11 a.m. – 11 p.m., Friday – Saturday: 11:30 a.m. – 12 p.m., Sunday: 10 a.m. – 9:30 p.m. and for brunch (Sunday only): 10 a.m. – 3 p.m. To learn more, visit fatrosies.com.

More About Fat Rosie’s

Owned and operated by Texas restaurant group Mas Mex, Fat Rosie’s is a fun and festive family-friendly Mexican taco and tequila bar, with a modern take on traditional Mexican cuisine and craft cocktails. The name pays homage to an old agave farmer’s faithful donkey. Led by executive chef Dudley Nieto, the menu features everything from tacos and tamales to enchiladas and its notorious el patron gordo burrito. Each restaurant space features vibrant decor with elements directly from Mexico like alebrijes – hand-painted, brightly colored Mexican folk art of animals, an authentic thatched roof palapa, and custom art throughout the spaces.

Surfsand

Resort

Selected as a

2025 Good Housekeeping Award Winner With VALERIE MILLER TRAVEL

Surfsand Resort located along the coveted stretch of the Oregon Coast in Cannon Beach announced that the hotel was named as a winner in Good Housekeeping’s 2025 Family Travel Awards. The full award feature can be found on goodhousekeeping.com/familytravel2025.

“We are delighted to receive this honor from Good Housekeeping,” said Mark Hemmer, president of Vesta Hospitality. “Our goal is to be more than a hotel – to be a beloved part of our guests’ memories, with thoughtful touches and activities that truly bring families together.”

Following a comprehensive $12 million renovation completed in June, the resort now features a range of thoughtfully designed amenities that enhance family vacations, including spacious beachfront rooms, an inviting indoor pool, and beloved seasonal activities such as s’mores bonfires and ice cream socials. Located steps from the iconic Haystack Rock, Surfsand offers a unique blend of natural beauty and luxury that makes it the perfect place for families to unwind and create lasting memories.

Nestled within the resort is the Wayfarer Restaurant, rooted in local heritage since 1977. Freshly caught seafood and locally sourced ingredients make every bite an exhilarating experience. Every stay is the ultimate Oregon Coast experience. Surfsand Resort is more than a destination. It is the best of Cannon Beach. For more info visit: surfsand.com.

ATTRACTIONS INCLUDE:

Cannon Beach

There are over a dozen art galleries situated in Cannon Beach and more than 30 eateries. In addition, a short walk or ride takes visitors to additional shops, dining establishments and lodging options in Midtown or Tolovana Park, south of downtown Cannon Beach

Ecola State Park

Ecola Park winds through thick rainforest and emerges at one of the best viewpoints on the North Oregon Coast. The Tillamook Rock Lighthouse can be seen just offshore to the west. The park offers excellent wildlife, bird and sea life viewing; and is one of the coast’s best vantage points for watching Gray Whales during their twice-yearly migrations. Roosevelt Elk are frequently seen in the park’s meadows and Bald Eagles are often spotted here. The park offers picnic areas, paved walking trails and several miles of hiking trails. A road also leads to the Indian Beach parking area and viewpoint with beach access and hiking trailheads.

Haystack Rock

Haystack is one of the most recognizable landmarks in Oregon. It rises 235 feet from the ocean’s edge and is famous both for its vibrant intertidal area and its bird life. Its intertidal area is protected as a State of Oregon Marine Garden and it is part of the Oregon Islands National Wildlife Refuge. During the spring and summer, it provides nesting ground to the Northwest’s most easily viewed colony of Tufted Puffins.

“Success is not final, failure is not fatal: it is the courage to continue that counts.”

Tillamook Rock Lighthouse Commissioned in 1878, lit in 1881 and decommissioned in 1957, Tillamook Rock Lighthouse, also known as Terrible Tilly, still sits atop the rugged basalt formation just off the Cannon Beach coastline.

– Winston Churchill

Iconic Las Vegas Resort Enhances Guestroom, Convention, Culinary Offerings

The newly reimagined Rio Hotel & Casino has officially joined the Destination by Hyatt brand, following the completion of the resort’s first phase of its $340 million property-wide transformation. As part of the Destination by Hyatt brand and award-winning World of Hyatt loyalty program, Rio connects guests and members to both the people and place of Las Vegas – offering guests a sense of belonging and the immersive experiences they crave. Rio is owned and managed by Dreamscape Companies. Phase two of the resort’s renovation will focus on completely redesigning and modernizing the Masquerade Tower guestrooms and public spaces, ensuring an elevated and cohesive guest experience across the entire property.

By Mark Braun

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PROFESSIONAL SERVICES

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– Elevate Your Bubble Tea Skills!”

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