Food Industry News: July 2023

Superdawg Still Hopping After 75 Years!

Superdawg was established in 1948 on the corner of Milwaukee, Devon and Nagle in Chicago. Superdawg continues to be family owned and operated in the same location today. Maurie Berman, a recently returned GI from World War II, married his high school sweetheart Florence (Flaurie), in August of 1947. Maurie was attending Northwestern University, studying to be a CPA, while recent Northwestern grad Flaurie was teaching in the Chicago Public Schools. With their “school-year” schedules, the newlyweds wanted to open a business that they could operate during the summer months. Many other returning GIs were opening roadside hot dog carts and Maurie

and Flaurie decided to open their own roadside hot dog stand, one that would be as unique and distinctive as they were.

Maurie designed an architecturally distinct, 20′ x 12′ building topped with two 12 foot hot dog icons to beckon hungry passersby with their winking and blinking eyes. Maurie and Flaurie then created a proprietary, secret recipe to set themselves apart from the other hot dog stands popping up around the city. With a distinctive look and delicious recipe, they were almost ready to open. All they needed was a name. Inspired by the superheroes featured in the newly-created,

Pictured above: Maurie & Laurie Berman

Pictured above: Lisa & Don Drucker

It’s Summer. Don’t Forget the Ice!

Gelato Flavors

Berry, Berry Raspberry, Butter Pecan, Cappucino, Chocolate Peanut Butter, Dark Chocolate, Cinnamon Vanilla, Coconut, Cookies & Cream, Hazelnut, Lemon, Mint Chocolate Chip, Peppermint, Pistachio w/ Nuts, Pumpkin, Roasted Banana, Salted Caramel, Spumoni, Strawberry, Strawberry Stracciatella, Tiramisu, Vanilla Bean

Italian Ice Flavors

Berry, Berry Raspberry, Blue Raspberry, Chocolate, Cherry, Grape, Kiwi Strawberry, Lemon, Lime, Mango, Orange, Passion Fruit, Peach, Pineapple, Pomegranate, Rainbow Sherbet, Strawberry, Watermelon

Consumers Venturing Out More

Consumers are making a return to away-fromhome spending at locations like restaurants and making more luxury purchases like makeup even as discretionary general merchandise sales fell 7% in April year-over-year, according to research from Circana. “Whether it’s the growing influence of social media, returning to the office, or just getting out to more activities and socializing, the social side of life is back,” said Marshal Cohen, chief retail industry advisor for Circana.

– Source: Circana

• Available Direct and Thru Distributors

• Gluten-Free Options

• All-Natural Choices

• Seasonal Flavors

Family Owned & Operated Since 1935

Columbus Vegetable Oils Donates $50,000 to Greater Chicago Food Depository

Columbus Vegetable Oils (CVO), a family-run business that produces the popular Butcher Boy cooking oils, was thrilled to present a $50,000 check to the Greater Chicago Food Depository during its recent Fill a Bag, Fill a Bus event. The generous donation continues CVO’s mission to give back to the city of Chicago and its charitable organizations.

Sponsored by CW26, the Greater Chicago Food Depository, Chicago Transit Authority, JewelOsco and Columbus Vegetable Oils, Fill a Bag, Fill a Bus took place at JewelOsco stores in Oak Lawn and River Forest in May. In addition to the check presentation, CVO contributed Butcher Boy swag for the bags of food items that were loaded onto CTA buses and delivered to the Greater Chicago Food Depository.

Launched in the basement of its West Side Chicago family grocery store more than 85 years ago, Columbus Vegetable Oils has always been a very philanthropic company.

“Chicagoans have played a big part in our growth by buying our products at retail establishments throughout the city, so we find it absolutely necessary to keep giving back,” said CVO President Paulette Gagliardo. “As a local, private Chicago company, our sizable cash donation to the Greater Chicago Food Depository sends a message to other local businesses that it is so important to help those in need in one’s community.”

“As a family business, we feel committed to helping to alleviate hunger in the community by taking some pressure off of single parents, families and people who are having trouble making ends meet,” added Gagliardo.

A Look Inside Trendler’s History

With a tradition of innovation, quality and service—Trendler began in 1932 with the formation of Trendler Metal Products, Inc. and opened our doors on 63rd and Hoyne on Chicago’s South Side. 10 years after immigrating to the US in 1951, Anton Gfesser Sr. began his entrepreneurial success story and acquired the company. In 1988, Trendler began global sourcing and marketing to meet world demand for U.S. made furniture components and in 1997, Trendler moved to theirv current 160,000 square foot manufacturing facility near Midway Airport. Our factory features the industry’s best in class equipment that allows us to build high quality barstools, chairs, and swivels.

Trendler brand products are available to OEMs, wholesalers, businesses, and individual buyers. No matter your application, you can expect a durable, high-quality product from Trendler. Today, the company is run by Anton Gfesser Sr.’s four sons, Martin, Stefan, Anton, and Andreas — where they focus on carrying on the tradition of innovation, quality, and service.

– You can find the Trendler ad on page 12 of this issue.

East Coast-Inspired Hot Spot: The Hampton Social Opens Rooftop in Skokie

Brought to life by Parker Hospitality, the Chicagobased brand praised for seamlessly merging innovative dining concepts with engaging social experiences, The Hampton Social - Skokie (4999 Old Orchard Center) adds a vibrant rooftop dining and bar space to the existing coastal-inspired retreat, just in time for the summer outdoor-dining season. The Hampton Social’s rooftop, known as The Hampton Rooftop, features 7,500 square feet and can accommodate 172 seated guests, making it also an ideal location for private and semi-private events. While each area of the restaurant evokes the feeling of dining seaside, the rooftop adds the additional benefit of letting the sun shine on diners as they enjoy the open-air concept.

“The summer season in Chicago is synonymous with outdoor dining, so we are thrilled to bring our ‘rose all day’ vibe to our North Shore location,” says Parker Hospitality Founder and CEO Brad Parker. “The Hampton Rooftop is an exciting addition to our Skokie location where guests can gather to soak up the sun in a coastal setting that is a trademark of The Hampton Social experience.”

7-ELEVEN

976 N. Northwest Hwy. PARK RIDGE, IL 847-823-3579

Their staff is very friendly. I usually stock up on candy, chips and other munchies from here. They have everything; baked goods, prepared foods, dairy, groceries, stuff for your car and a big selection of beverages. I picked up a couple of “Slurpees.” I couldn’t decide between the Cherry and Blue Raspberry so I got both—cold, icy and refreshing. By the Slurpee machine they had some Slurpee Slap Bracelets and a blue Slurpee plastic cup They were both so cute. 7-Eleven celebrates their birthday on July 11.

BLAZE-N-GRILL • 6400 N. Milwaukee Ave. CHICAGO, IL 773-853-2622. This fast food place offers all the fast food favorites including soup, salads, gyros, hot dogs, chicken and Italian Beef. I ordered one of their burgers which was wellseasoned and char-grilled to perfection; topped with Merkts cheddar, grilled onions and served on a delicious Brioche bun; plus, an order of their fresh cut fries. It was very juicy and flavorful. They say it’s steakhouse quality and I agree. Dine-in, carry-out or sit outside for some great people watching.

LAO SZE CHUAN • 4309 E New York St, AURORA, IL 630-820-8680. This is a restaurant that offers authentic and delicious tasting Chinese/Sichuan cuisine. Their extensive menu offers a large variety — from whole fish and seafood dishes, to chicken, beef, pork, ribs, vegetables and even lamb, duck, frog and much more. Appetizers, soups and entrees can be either spicy or mild, prepared in a number of ways. Fried rice, noodles, and a variety of desserts compliment your meal. I had the Mongolian Chicken—chicken breast stir fried in a sweet and savory sauce which was which was brought out by a serving robot! I had never experienced this before. It was delightfully charming with a cat face, and played music as it rolled away.

LEVAINE BAKERY • 840 W. Randolph St. CHICAGO, IL 312-300-0654. If there’s a line outside, I’d suggest waiting because it’s worth it! They had some of the best cookies I’ve ever eaten. I ordered the Original Chocolate Chip and Walnut and the Dark Chocolate, Chocolate Chip. Both were huge— crispy on the outside and gooey on the inside. I had no problem eating the entire cookie right away. There were customers outside of the bakery indulging in their cookies too. They also have other treats as well and if you can’t stop in, you can order their products online.

NOTHING BUNDT CAKES • 9719 Skokie Blvd. SKOKIE, IL 847-763-5000. I was invited to a graduation party that had picked up the cakes from here. The presentation on the cake was adorable. It had a grad theme, ribbon and a graduation hat. The cake was a white chocolate and raspberry, topped with cream cheese frosting and it was moist and delicious. They also served some Bundtinis which are mini bundt cakes in different flavors; the perfect size to serve at a party. Keep them in mind for any special event. They have numerous locations.

SCOOBY’S HOT DOGS • 1020 E North Ave. WEST CHICAGO, IL 630-231-4848. This hot dog joint has been around for a long time. If you’re looking for Scooby’s from the street, there are so many colorful lights and signs on the building, you can’t miss it. Inside, it’s a trip! Hundreds of signs, lights, old advertisements, records, cutouts of celebrities…you name it! It’s an eclectic mix of memorabilia. There are some booths to sit and eat your meal, but most people take theirs to-go. I got the Maxwell Street Polish with hand-cut fries and a drink. Everything tasted good. I also got a chocolate shake to-go.

Buying quality pays.

The Bellevue Brings

Elevated Dining to the Gold Coast

Impeccable location. Delectable food and drink. Delightful company. It’s the intoxicating mix at new Gold Coast culinary oasis, The Bellevue (1031 North Rush Street), that opened on May 10. Offering elevated, timeless American cuisine from Executive Chef Marco Di Benedetto, the two-story restaurant and lounge starts a new chapter for the iconic setting (across the street from Mariano Park and kitty corner to the Gibsons Bar & Steakhouse flagship) — one full of style, splendor, and, of course, stellar signature cocktails. Located on the corner of Bellevue Place and Rush Street, The Bellevue’s new design, created by renowned architectural design firm Knauer Incorporated, lives up to its name, which translates in French to “beautiful view.” Guests will find just that within the overhauled and completely renovated space. Inside, a mix of rich leathers, velvets, brass, and wood, along with lively patterned tile floors and a welcoming palette of clementine and hunter green, invites diners in. The alluring interiors are equally matched by the restaurant’s reimagined and refreshed exterior, including its stunning, second-story vistas and the ground floor’s 100-seat sidewalk café, destined to become one of the city’s essential outdoor dining spots.

Folding glass doors allow the upstairs dining space to transform into an openair experience. To match the sophisticated interiors, Chef Marco Di Benedetto, an alum of Gibsons Restaurant Group and the José Andrés’ Group, created a menu of upgraded classics, like Wood Fired Colorado Lamb Tenderloins (Purple Potatoes, Mint Chimichurri) and Shrimp

De Jonghe (Butter, Marsala Wine, Garlic, Parsley Breadcrumbs), as well as allday dining options, including Flaming Saganaki and Skirt Steak Skewers (Housemade Flat Bread) and the 1031 Salad (Baby Arugula, Garbanzo Beans, Tomatoes, Marinated Red Peppers, House Vinaigrette). Signature craft cocktails and a curated wine list make The Bellevue an equally perfect location for a Saturday night out as it is for a weekday lunch with friends or colleagues.

Five Iron Golf to Franchise

Five Iron Golf first opened in 2017 in New York City’s Flatiron District after Mike Doyle, Nora Dunnan, Katherine Solomon and Jared Solomon decided they wanted to bring more access and inclusivity to the game of golf. So, they set their sights on urban venues, covered those spaces in art and graffiti from local artists to ensure a relaxed, approachable environment, added full-service bars and locally-crafted food menus and grew from there. There are now 18 total locations across 11 U.S. cities like Chicago, Baltimore, Pittsburgh, Boston, and Seattle. The company expects to add new locations this year, including in Atlanta, Cleveland, Detroit, and Indianapolis, and is also now targeting markets through franchising for the first time. Five Iron Golf announced a new franchising program for both single- and multi-unit development. – Source: nrn.com

‘Superdawg’ continued from cover answer the switchboard and take orders. As Superdawg grew into a successful business, Maurie and Flaurie found time to raise their family of three children.

popular comics of the ’40’s, Maurie and Flaurie named their signature product and restaurant. It was not a wiener, not a frankfurter, not a red hot – but their own exclusive Superdawg.

In 1950 Maurie passed the CPA exam, but he and Flaurie decided to keep operating Superdawg and to open year-round in order to retain the outstanding personnel that had become so invaluable to fulfilling the Superdawg ideals. When Superdawg first opened, the electronic speaker system had not been invented. Carhops went out to the cars to take orders and customers signaled that they were ready for their trays to be picked up by turning on their headlights. In the early 1950’s the “carhop in a wire” electronic speaker system was installed, and Maurie designed the glowing blue “control tower” where the carhop sits to

The King Charles Cocktail

It is officially patio season, and with that, comes the best new cocktail to enjoy with your besties on that amazing patio!

Highclere Castle Gin, the award-winning gin brand brought to you from the iconic Highclere Castle of Downton Abbey fame, has announced the first cocktail creation to celebrate the coronation of King Charles III. This historic cocktail, aptly named the “King Charles Cocktail,” is set tocaptivate mixologists and home cocktail enthusiasts around the world with its exquisite recipe of premium gin and classic ingredients — a required element for any coronation party.

Created by Highclere Castle Gin and taste tested by top chefs and mixologists, this innovative yet deceptively simple cocktail smashes together two quintessentially British spirits known to be favorites of His Majesty The King. The combination of gin & Scotch is rarely seen together, challenging the status quo in cocktail design. The King Charles cocktail showcases Highclere Castle Gin, a premium London dry gin made with a blend of botanicals from Highclere Castle’s famous estate.

Highclere Castle Gin: 2 Oz.

Macallan 12 or Single Malt Scotch: 25 Oz.

Fresh Lemon Juice: 0.5 Oz.

Orange Curacao: 5 Oz.

Pour all the ingredients into a cocktail shaker filled with ice, and shake. Strain into cocktail coupe. Garnish with Rosemary Sprig.

Throughout the years, small changes have been made to the menu, like the addition of the Whoopskidawg in 1989 and the Superchic in 1991. However, the Superdawg recipe, the original trademark figures (continuing to flirtatiously wink at each other), and the drive-in concept have not changed. Customers can still order from their car and have a carhop deliver their order on a tray. Maurie and Flaurie’s attention to quality products and service, preparing each customer’s meal to order, affirming the belief that the customer is always right, and insisting that the customer should always be treated as family continues today.

In 1999, Superdawg underwent a makeover while retaining the original

building and spirit. The classic ’40’s drive-in was updated with the addition of neon-studded canopies across the parking lot, a crisp new speaker system and a cozy, indoor dining room. The original rooftop figures were refurbished so that they can continue to serve as a Chicago landmark for years to come.

In May of 2009, ground was broken for a second location in Wheeling, Illinois. The new Superdawg opened in January, 2010. Maurie, Flaurie and the rest of the family were proud to say, “HIYA!…From the bottom of our pure beef hearts – thanks for stopping ” in Wheeling.

Since 1948, Maurie, Flaurie, their children and grandchildren have scrupulously adhered to one goal: “always to serve you in a manner that will make you want to return – and bring your friends, and new generations, with you.” The Legacy continues on!

8 Simple Tips for Positive and Lasting First Impressions

Food quality and service are the cornerstones of a successful restaurant. Loving what you’re producing can make it tricky to review the operation from a guest’s perspective. As a regular practice, put aside the owner’s manual. Imagine you’re not in the restaurant business and try out what your cuswtomer’s experience. Setting guests up with positive first impressions allows your food to amaze, the service to sparkle, and most of all: ensures customers run back for more.

1. Call and Ask:

• For the location and directions.

• About restaurant concept and quality –specifically: “Do you like the food?”

• Hours of operation.

• Pricing.

• Parking.

2. Drive to the Restaurant:

• Determine if it is easy to find, if there are accessibility issues, and whether parking is challenging.

• In winter, monitor snow or ice problems.

• Ensure signage is visible and fully illuminated from all directions.

3. Curb Appeal

• Observe whether foliage needs attention.

• Check doors, windows, and awnings for necessary maintenance and or cleaning.

• Assess signage readability, maintenance, and if current.

• Entry is clean, welcoming, and filled with tantalizing food aromas.

4. Greeting

• Smiles and eye contact immediately upon entry, even if host is on the phone.

• Reservation name recognition and timely seating.

• Waitlist quote accuracy.

5. Seating

• Customers referred to by their name.

• Walking alongside guests to table.

• Other employees greeting guests with “hello and welcome”, by name if possible.

• Tables and chairs clean, set, and level.

• Ensure guests are seated and comfortable before handing off to servers.

6. Dining Room

• Floors are litter-free.

• Balanced temperature, lighting, and sound levels for seated guests.

• Clean, stocked, and functional restrooms.

7. Service

• Approach the table within one minute.

• Server is knowledgeable.

• Menu is readable and clean.

• Easy ordering process.

• Food delivery is timely, hot, and looks and tastes delicious.

• Regular satisfaction check-ins – drinks are refilled, silverware replaced as needed, and coffee and dessert are offered.

8. The End Zone

• Prompt payment transactions.

• Sincere display of gratitude to customers.

• Employees in the vicinity of exiting. guests offering “thank you and please come again!”

Bill Lecos Owner/Founder: Forklift Restaurant Consulting

Grocery Bolsters Walmart

Walmart’s comparablestore sales in the United States rose 7.4% during the first quarter of fiscal year 2024 as the retailer broadened its grocery market share and its digital operations grew rapidly. Walmart’s U.S. e-commerce sales were up 27% in Q1, driven in part by strong growth in its pickup and delivery businesses and an increase in third-party retailers using its marketplace to fulfill orders, Walmart U.S. President and CEO John Furner said during the company’s earnings call. Walmart’s profits grew faster than its sales during Q1 even as the tilt among shoppers towards food and consumable goods negatively impacted its gross margins.

Miru Now Open at New St. Regis Chicago

Lettuce Entertain You Restaurants

is excited to announce that Miru (401 E. Wacker Dr., 11th Fl.) at the new St. Regis Chicago is now open. The restaurant is open daily for breakfast, lunch and dinner with weekend brunch, carryout and delivery service to follow. Miru, which means view in Japanese, is a modern Japanese restaurant that boasts iconic views of Lake Michigan, Navy Pier, and the Chicago River from its dining room and expansive outdoor terraces. Miru is the first of two restaurants from Lettuce Entertain You to open at The St. Regis Chicago.

The menu at Miru is a collaboration between Chef/Partner Hisanobu Osaka (formerly Morimoto, Daniel), Naoki Nakashima (formerly of Naoki Sushi) and Executive Chef Helmy Saadon (formerly of Mila, Zuma). The menu celebrates the flavors and cuisine of

Japan. A collection of shareable dishes include warm and cold selections such as Hamachi & Ponzu with white ponzu and lemon and Spicy Bluefin Tuna

Crispy Rice. Signature dishes include Crispy Whole Snapper with herb salad and ginger miso and Miyazaki A5 Wagyu Zabuton, shishito peppers, Miru steak sauce. Miru’s dining room also features a 12-seat sushi bar.

An afternoon tea service is coming soon, which will be available Saturdays and Sundays from 2:00 PM - 4:00 PM in the Drawing Room and Library. A signature of the St. Regis brand, the afternoon tea service will include hand-selected Rishi loose-leaf teas. The menu showcases a delightful assortment of savory and sweet bites with Japanese influence as well as house-made pastries and an entremet cart.

— Photos: Allison Gallese

LaCriolla’s Chef and Baker Spice Lineup DIG, Urban Belly: Early Adoptors of PreciTaste’s Prep Assistant

LaCriolla Spice Company recently announced its new Food Service lineup at the National Restaurant Show in Chicago. A comprehensive list of popular Chef and Baker spices are now available in convenient large container kitchen friendly sizes. All of the everyday commonly used spices are included in the new lineup together with a unique selection of unusual blends such as Dry Sofrito and a combination of Adobo & Sason are included in the line up. Free samples are available directly from LaCriolla.

– Find LaCriolla’s ad on page 14.

PreciTaste, recent 2023 Kitchen Innovations Award winner and leader in restaurant AI, is proud to see success in their expansion into midsize QSRs and fast casuals with their plug-and-play Prep Assistant. The first of their current customers to share their experience with the Prep Assistant are New York-based DIG and Chicago-based Urbanbelly restaurants. “The Prep Assistant provides the tools to empower our staff and operators to run our business effectively,” said Chef Bill Kim.

– PR Newswire

PreciTaste deployments of their Prep Assistant in Urbanbelly and DIG kitchens.

Visit Us Before You Buy Equipment, Seating, Tabletop or Prep Equipment

CHEF PROFILE

Mick Brown

Palm Springs Cooking School (PSCS)

Zink

5400

• www.zinkfsg.com

Best Prices on

31855 Date Palm Dr. Ste. 3-123 Cathedral City, CA 92234

Current Position:

Managing Director: Palm Springs

Cooking School; Writer/Content

Creator: BBQ Rescues Foundation.

First Foodservice Job: In high school and college, got job as busboy at fine-dining restaurants and did a McDonald’s commercial at 16.

Awards/Honors:

• Grill Master Champion – Food Network: “Cutthroat Kitchen”.

• Eat Judge – World Food Championships.

• Presenter, National BBQ and Grilling Association (NBBQA).

• Media Appearances: FrankenFood (SpikeTV), Farmers’ Market Flip (Cooking Channel), Vanderpump Rules (BravoTV).

Memorable Customers: MomFoo and RedFoo [from music group] LMFAO]; Rita Ora (popstar); Blake Mycoskie (founder, Tom’s Shoes); Tom and Katie (Engagement Party, Season 4 Finale “Vanderpump Rules” BravoTV); Marielle Hadid (interior designer, sister of Bella and Gigi Hadid); Janine Jarman (reality TV star, celebrity stylist: Hairroin Salon); Ari Levine (Grammy-winning writer: “Locked Out of Heaven” feat. Bruno Mars).

Favorite Food to Prepare: Lately, I have become obsessed with Mircogreens and am working on recipes to better integrate them into our daily eating routines.

If you couldn’t be a chef, what would you be and why? An Actor. I starred in plays in High School and Community Theatre, and did a few commercials. Had bit parts in movies and TV after I moved from Chicago to L.A.

Worst Part of Job: The occasional cranky client and inebriated guests. Most Humorous Kitchen Mishap: My first Chicago pizza-themed restaurant was located near the studios on Venice Boulevard in Culver City, CA in the early 2000s. One night the staff was goofing off and laughing after finishing a rush of orders. I looked up, and David Faustino (Bud) of “Married With Children” was staring me in the face with this look, like: “Who are these Idiots?” Needless to say, he walked out without trying anything.

Best advice you ever got was: The Japanese word for “Crisis” (Wei Ji) translates in English to also meaning “opportunity”. In business, as well as cooking, every failure is an opportunity to learn how to better succeed in the future.

Where do you like to vacation: All around the world. Favorite places (so far) have been Greece, Paris and Costa Rica. Stateside, I like dining and cooking classes in New Orleans, LA. Also to visit family in San Antonio, TX and was in Chicago this past Thanksgiving. I shot a recipe for Smoky Garden Guacamole at my sisters house that trended at #1 in Google News for weeks.

What do you enjoy most about FIN: First of all, I am honored to be part of this venerable, long running publication. I like your comprehensive coverage of the Food Industry and some of the most interesting Business and Chef personalities who comprise it. A huge plus is that it is from my hometown Chicago- a world class food destination (to those in the know). Every time I go back, I am pleasantly surprised by the innovative restaurants to be found. Other than family, who was your greatest culinary influence?

Chef Michael DeVidts (New Orleans School of Cooking) and Alton Brown (via Food Network to Commercial Actor). Chef Michael was an Instructor when we first met in 2012, and is now the school’s Director. His cooking class was by far the most fun, informative and well-executed I ever experienced in my life. I was invited back the next year to Sous Chef for a class.

National Pizza and Pasta Show Returns to Chicago

National Pizza Show returns to Chicago, August 22-23, 2023. Get a pizza d’action! – at the trade show for pizza operators, manufacturers, and food distributors to increase profits and see new products. Pizza continues to be America’s favorite food and the pizza industry continues to grow in size and sophistication. To aid operators in running the best possible and most profitable restaurants, the National Pizza Show comes to the Donald E. Stephens Convention Center in suburban Rosemont, Illinois - adjacent to Chicago’s O’Hare Airport for its annual convention and conference. Over 20 educational seminars are scheduled.

“Chicago is the perfect destination to host a pizza event,”said Axelrod. “Most people associate this city with Chicago-style pizza–deep dish, stuffed or tavern style pizza. Chicago invented all three, but, serves all styles!”

— Drew Axelrod

What to Do in Case of a Fire

During 2010-2014 alone, approximately 7,410 structure fires occurred in restaurant establishments. According to NFPA, cooking equipment used in restaurants is the main cause of these reported incidents. These fires result in over $10 billion of property damages. As a restaurant owner or manager, the mere possibility of having a fire in their restaurant is enough to make them cringe. Not to mention, the disturbing thought of having to close the operation down completely for days, weeks, or even months may push them right over the edge. But one way to put management and owners at ease on this topic is to be prepared ahead of time. How to prepare ahead of time for a restaurant fire? Longtime-Chicago restoration and claims experts, Restore Construction, Inc. shared three negative outcomes to hiring the wrong company.

1. Missed identification of damaged items that should be replaced or repaired. Contractors that do not have a long-vetted history of inspecting fire damage may not be the best to properly identify damaged materials and contents, especially smoke and water damage which both have some non-visible components.

2. Longer than desired repair timeline, resulting in delayed reopening. Contractors that are most familiar with new construction often have a difficult time following the reconstruction process and procedures specific to insurance claim work and may not be equipped to handle such work in timely fashion.

3. Inadequate settlement funds for business interruption, contents, and repairs. Contractors not licensed or skilled in insurance adjusting will not be able to navigate the complicated matters associated with the many facets of the insurance claim and the insurance policy which will result in an improper settlement for the claim(s). In some cases, claim settlements could be short millions of dollars!

Choose a first responder ahead of time. When a fire incident occurs, panic is typically already in full motion among patrons, staff, and management. Interviewing restoration and claims professionals ahead of time and choosing which one, or two, companies to call when disaster is imminent will keep the person in charge at ease and on track with the emergency disaster plan. The company(s) of choice should be listed in several places for

staff to locate. The restoration and/or claims professionals should be the second persons called after 911 is called or has arrived. Why?

It’s imperative that anyone involved in dealing with or documenting parts of this important soon-to-be insurance claim are called to the scene as soon as possible to ensure that proper documentation and steps are taken in accordance with insurance policies.

Consider having a pre-evaluation of contents done to help confirm the items and their values in advance of a total loss where nothing can be identified or salvaged. Also, keep record or receipt of items purchased for the business to help confirm what should be reimbursed.

Restore Construction, Inc. has represented some of the top restaurants in Chicago who’ve endured a fire in their establishments. Restore is known for being locally owned and operated since the 1980s and still family operated out of Melrose Park today. The company has licensed adjusters on staff with a combined total of 125 years of insurance experience. Restore can assist clients with their insurance claim(s) involving business interruption, contents, and property as well as, mitigate the scene, secure the property from further damage, and properly reconstruct or repair the property.

Telematics Systems Help Beverage Distributors

Telematics systems can help beverage warehouse operators overcome sorting, picking and last-mile delivery challenges related to increasing SKU counts, according to industry experts. These systems can also help reduce labor costs and provide insights that improve operations and safety, and “reducing accident probability – even by 10%, for a fleet through enforcing safety protocols and driver coaching can pay for a telematics system multifold,” said Mayank Sharma, head of global project management at software company Teletrac Navman.

– Beverage Industry

The mark of a great leader is motivated followers.

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Celebrating its 94th year, the Lake County Fair offers excitement for the whole herd. Enjoy motocross, monster trucks, demolition derby, pig races, livestock competitions, and more. The fair will be held at the Lake County Fairgrounds & Event Center 1060 East Peterson Rd in Grayslake, IL July 26-30, 2023. Chicago restaurant Carnivale, celebrating Latin cuisine, is taking a Bahamian approach to its forthcoming second location in the heart of The Bahamas. Once open in spring 2024, the restaurant will have a combination of indoor and outdoor seating for over 350 next to Hurricane Hole Superyacht Marina. For over 30 years, the town of Mattoon, Illinois has been celebrating its love for bagels with an annual festival called Bagelfest. The festival first began in 1986 as a way to celebrate the 50th anniversary of Lenders Bagels, a brand of bagels that has been produced in Mattoon since 1960. Bagelfest will be held July 18-22, 2023. Join Radio Room located at 400 N. State in Chicago and host Ryan Alkire this summer on Wed. evenings for a night of trivia, shareable snacks, 1/2priced bottles of wine, and more. Trivia will run from now through August 23rd. The National Pizza and Pasta Show will be held Aug. 22-23, 2023 at the Donald E. Stephens Convention Center 5555 N. River Rd. in Rosemont, Illinois. Real ingredients pioneer and Chicago-based plant-full food Company ZENB announced that they have been named a Proud Partner of the Chicago Cubs and Wrigley Field for the 2023-2024 seasons and that ZENB Pasta will be served at Wrigley Field this summer. Roscoe Village Burger Fest returns for its 16th Mouthwatering Year, July 7-9,2023. Two

stages of Rockin’ Music, Arts & Crafts and the action packed “Kids Zone” Area. Visitors even have the opportunity to vote for Chicago’s Best Burger. Smashburger, the better burger restaurant known for its unique grilling style, recently opened its seventh Chicagoland restaurant at 1755 22nd St. in The Overlook at Oak Brook, Illinois. The 2,500-square-foot, 87-seat restaurant will be open 10:30 a.m.10 p.m. daily. The Chicago Food Truck Festival is back celebrating 10 years food. That means a taste of Chicago’s foodie culture from Chicago’s top gourmet food trucks. It will be held in the South Loop at 2300 S. Indiana Ave. July 29-30,2023. The DuPage County Fair will be held at the DuPage Events Center and Fairgrounds located at 2015 Manchester Road in Wheaton, Illinois July 28 - 30, 2023. The National Strip-Tillage Conference is returning to Bloomington-Normal, Ill., for its 10th-anniversary gathering Aug. 3-4,2023 at the Bloomington-Normal Marriott Hotel & Conference Center. Offering a mix of general sessions, classrooms, farmer-tofarmer roundtables and face-time with suppliers. The Taste of Westmont is located on Cass Avenue in Downtown Westmont. Three blocks of Cass Avenue in downtown Westmont are closed off from Burlington Avenue to Naperville Road. The entire event is just north of the downtown railroad tracks and will be held July 13-16,2023. West Fest Chicago will offer three days of live music, food, and community for all ages July 7-9,2023. Recognized as one of the most outstanding music festivals in Chicago, the three day annual event has continuously raised the bar with its stellar lineup of emerging artists and renowned DJs.

The Certified Transportation Professional (CTP) program is the only credential of its kind for private fleet practitioners, including both fleet managers and supplier/vendors, in the transportation industry. Approximately 90 individuals earn their CTP designation each year and formally graduate during a recognition ceremony at NPTC’s annual conference. Congratulations to Phillippe Chouinard of Perishable Distribution Solutions (PDS) based in Forest Park, Illinois who received his Award at the 2023 Conference in Florida (Phillippe Chouinard, pictured center)

In December of 1984, Chicago entrepreneur Jeff Russell fulfilled a lifelong dream and opened his own restaurant in Evanston, Illinois. The inspiration for Cross-Rhodes came just two years prior when, on a vacation in the small town of Avia in the Southern Peloponnese of Greece, Jeff met his future wife, Georgia. They were married in Kalamata, Greece in 1982.Together, they returned to the United States, along with a plan to bring a little bit of Greece home with them.

Shortly thereafter, they opened Cross-Rhodes restaurant at 913 Chicago Avenue in Evanston. The restaurant’s location was fitting: one of Evanston’s longest-standing buildings built in 1895 as a meat packing plant. In the following decades, Cross-Rhodes would become a longstanding Evanston restaurant institution all its own.

Jeff’s vivacious personality, audacious joke-telling, and contagious laughter helped Cross-Rhodes quickly became known for its family-fun atmosphere where all were welcome. The Cross Rhodes’ menu: a delectable “cross” between Greek and American cuisines, immediately attracted fiercely loyal customers.

Sadly, the Cross-Rhodes family lost Jeff in 2012. Today, however, his memory and his restaurant continues to live on stronger than ever. Jeff’s daughter, Maria who started working at her dad’s restaurant as a sophomore in high school, proudly carries on her father’s

recipe for fun, family and the time-honored authentic flavors that go along with it.

They have an extensive menu, so it might be hard to decide. This will cause you to go back again and again. They have soups, salads, burgers and sandwiches along with a lot of Greek specialties. Menu items include gyros, spanakopita, souvlaki with choice of meat, pork or chicken. Dinners include Lamb chops, Greek style chicken, Thea’s Country Style Ribs, and Mousaka-a (casserole, potato, eggplant, cheese and egg custard topping) and they even offer a Vegetarian one. Pastichio(Greek lasagna, seasoned beef with tomato sauce and cheese and egg custard) is another favorite and it comes Vegetarian style as well. One item that stands out on the menu for me is their Greek fries; large steak fries with their unique white wine, lemon and herb sauce. These fries are outstanding! You just can’t get enough of them. They also serve beer and wine.

Cross Rhodes is a full service restaurant with indoor dining. The dining room is cheerful with the blue and white colors of Greece throughout the space. The staff is always so attentive and friendly. This has been a favorite place of mine for years! Located at 913 W. Chicago Ave. in Evanston, Illinois

Open Monday – Thursday 11:30am -8:00 pm.

Friday & Saturday 11:30 am -9:00 pm and Sunday 4:00-8:00 pm.

“ If summer had one defining scent it’d definitely be the smell of barbecue.”

— Katie Lee

Storytelling on

Social Media: Engaging Customers, Boosting Revenue

In the digital age, social media storytelling has become a powerful tool for restaurants to connect with customers and drive revenue. Here are actionable steps to effectively leverage social media platforms:

Define Your Brand Narrative: Craft a compelling brand story that reflects your restaurant’s unique identity, values, and culinary offerings. Showcase the passion, creativity, and expertise that sets your establishment apart.

Engaging Visual Content: Take photos to capture mouthwatering dishes, vibrant ambiance, and behind-the-scenes moments. Share visually appealing content that evokes emotions and entices customers to visit.

Consistent Posting Schedule: Create a content calendar and establish a consistent posting schedule to maintain an active presence. Post regularly, but avoid overwhelming your audience. Quality content with thoughtful captions is key.

User-Generated Content: Encourage customers to share their experiences by incorporating user-generated content. Repost customer photos, testimonials, and reviews, giving credit and showcasing real-life experiences to build trust and authenticity.

Story Highlights and Features: Utilize social media platform features like Instagram Stories or Facebook Highlights to curate engaging content. Showcase special events, promotions, chef spotlights, or behind-the-scenes stories to captivate your audience.

Engage and Respond: Actively engage with your followers by responding to comments, direct messages, and mentions. Foster

conversations, offer personalized recommendations and promptly address concerns to build customer loyalty.

Rick Fazio Vice President of Sales, Employco

Influencer Collaborations: Identify local influencers or food bloggers who align with your brand values. Collaborate with them for sponsored content, tastings, or giveaways to expand your reach and tap into their dedicated audience.

Contests and Giveaways: Organize interactive contests and giveaways on social media platforms. Encourage followers to participate, tag friends, share their favorite dishes, or create user-generated content. Offer prizes that incentivize engagement and promote sharing.

Strategic Ad Campaigns: Utilize targeted social media advertising to reach a wider audience. Leverage platforms’ advanced targeting options to tailor campaigns based on demographics, interests, and location to attract potential customers.

Collaborate with Local Influencers: Partner with complementary local businesses, such as farmers’ markets, wineries, or food suppliers. Cross-promote each other’s offerings, host joint events, or offer exclusive promotions to attract customers from different networks. By implementing these actionable steps, your restaurant can effectively harness the power of social media storytelling to engage customers, drive traffic, and boost revenue. Remember, authenticity, creativity, and consistent engagement are the keys to successful social media marketing in the food industry.

– You can find the Employco ad on page 19.

A Chatbot May Be Hiring Your Next Employee

Chatbots are carving out a niche in restaurant HR departments. A number of tech suppliers focused on hiring, training and retention said at the National Restaurant Association Show that they’re using ChatGPT and other forms of conversational AI to help restaurants communicate with staff, both by screening job applicants and keeping them engaged once they’re hired.

The bots, they say, can speed up time-consuming processes and even gauge how employees are feeling

better than their human managers. Workstream, a company that helps restaurants hire hourly workers, used ChatGPT to develop its own bot for job seekers. Prospective employees can start an application with the bot, called MIA, by scanning a QR code provided by the restaurant. They’ll get a text from the bot, which will ask about their previous work experience and then suggest open positions based on their background.

– Source: Restaurant Business

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Specialized Staffing

Vs. Day Labor Staffing

In the fast-paced and competitive world of food manufacturing, having a skilled and reliable workforce is essential for success. The choice of staffing plays a vital role in achieving efficiency, maintaining quality standards, and meeting customer demands. While some food manufacturers may consider day labor staffing companies as a quick and cost-effective solution, there are compelling reasons why they should reconsider and instead partner with a quality staffing company. In this article, we will explore the drawbacks of day labor staffing and highlight the advantages of choosing a reputable staffing partner.

Day labor staffing companies typically provide temporary workers on a short-term, as-needed basis. While this may seem like a convenient option for filling immediate labor gaps, it often comes with inherent risks and limitations.

Here are some key reasons why food manufacturers should think twice before relying on day labor staffing:

1. Lack of Specialization: Day labor staffing companies typically cater to various industries, which means they may not have a deep understanding of the unique demands and requirements of the food manufacturing sector. Consequently, they may struggle to provide workers with the specific skills, knowledge, and experience necessary for food processing, handling, and packaging.

2. Inconsistent Quality: Day laborers are often unskilled or have limited training in the intricacies of food manufacturing. As a result, they may lack the expertise to maintain the required hygiene standards, follow safety protocols, or adhere to strict quality control measures. This can pose significant risks to the final product and compromise consumer safety.

3. Unreliable Workforce: Day labor staffing relies on a constantly rotating pool of temporary workers. This lack of consistency can lead to issues with reliability and punctuality. The absence of a long-term commitment to the job can result in increased absenteeism, frequent turnover, and an overall lack of dedication to the manufacturer’s goals.

4. Training and Development Deficiencies: Day labor staffing often lacks structured

training programs to improve the skills of their workers. Without ongoing training and professional development, these temporary workers may struggle to keep up with industry best practices, technological advancements, and evolving regulations, hindering the manufacturer’s ability to innovate and adapt.

In contrast, partnering with a quality staffing company specialized in the food manufacturing industry offers numerous advantages:

1. Industry Expertise: A reputable staffing company with experience in the food manufacturing sector understands the unique challenges, regulations, and demands of the industry. They possess the necessary knowledge to source and provide workers who are skilled, trained, and knowledgeable in food safety, sanitation, quality control, and other critical areas.

2. Reliable Workforce: A quality staffing partner takes the time to screen and vet potential employees thoroughly. They conduct background checks, assess qualifications, and verify references, ensuring that only reliable and qualified individuals are assigned to the manufacturer’s facility. This helps reduce turnover, absenteeism, and other staffingrelated disruptions.

3. Tailored Solutions: A dedicated staffing company that works closely with the food manufacturer to understand their specific labor needs and develop customized solutions. They can provide workers with the required certifications, expertise in specialized areas (such as allergen handling or HACCP), and a commitment to upholding high-quality standards.

4. Long-Term Partnership: Unlike day labor staffing, a reputable staffing company aims to establish a long-term partnership with the food manufacturer. This fosters trust, enables better communication, and allows for ongoing collaboration to optimize workforce management strategies.

Ultimately, the decision to partner with a quality staffing company rather than relying on day labor staffing can make a significant difference in the overall success and reputation of a food manufacturer. By prioritizing skilled workers, consistency, and industry knowledge, manufacturers can enhance efficiency, maintain superior product quality, and ensure compliance with regulatory standards.

Incentivio Gets $10M in Funding

Digital ordering and loyalty startup Incentivio has raised $10 million in new funding it will use to continue developing its artificial intelligence technology and adding new restaurant partners. The company’s suite of tools includes AI technology that identifies customers who are showing signs of leaving the brand and designs automated offers to keep them loyal.

Restaurant Business

Traverse City Resort

Unveils New Rooms

Following Renovation

With the near completion of a $10.5 million renovation of the original six-story Hotel, Grand Traverse Resort and Spa is ready to give new visitors, returning guests, and business clients a fresh, grand experience. As northern Michigan’s largest conference and convention center, Grand Traverse Resort and Spa is a premier destination for corporate meetings and events. The Resort has more than 550 guest rooms to offer businesses and organizations looking to meet in our 86,500 square feet of newly renovated meeting space.

As one of the industry’s

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Beyond The Rack – Restaurants Focus on American Lamb Economical Cuts

Once linked to white tablecloth restaurants and mint jelly, American Lamb is now finding its way on to menus and tables beyond fine dining.

“Today’s restaurants are moving beyond the rack to use economical cuts of lamb such as shoulder, ribs and legs,” said Megan Wortman, executive director of the Denverbased American Lamb Board. Ground lamb, which can be used in place of other ground meats, has especially grown in popularity –both at retail and on menus, she said.

Lamb is one of the most common proteins in cuisines around the world and appears in many globally-inspired dishes. Highest menu penetration for lamb is at Indian, Mediterranean and Africawn restaurants.

Economical lamb shoulder is used in stews, curries and tagines and most

recently has starred in lamb birrias. Lamb leg is often roasted or smoked and served in wraps and sandwiches or chunked and skewered for lamb kebabs. Ground American Lamb, typically an 80/20 mix, is used in keftas, samosas and merguez.

“While the focus is on global cuisines, today’s diners are seeking local sourcing,” said Wortman. “When chefs prepare local lamb, they’re supporting the nation’s shepherds and their families.”

The American Lamb Board reports that there are about 80,000 family-owned sheep operations in the United States. Sheep can be found in every state – from small flock grazing on the grasses of the Northeast to larger flocks foraging in high mountain ranges in the West.

“ A hot dog at the ballgame beats roast beef at the Ritz.” — Humphrey Bogart

REFRIGERATION SALES & SERVICE

Airlines for America and CQ Roll

Call hosted the 2023 Summer Travel Summit . A4A projects U.S. airlines to carry an all-time high 257 million passengers from June 1-August 31, 2023. Despite having to trim schedules, U.S. airlines will be able to accommodate demand by using larger aircraft. BurgerFi International, Inc., owner of fastcasual brand BurgerFi and the casual dining pizza brand Anthony’s Coal Fired Pizza & Wings, Names Carl Bachmann as CEO. Bachmann, who will start with the Company on July 10th, is a career restaurant professional with extensive experience in both the burger and pizza spaces. Coca-Cola and Six Flags Launch First Amusement Park Micro Market featuring Amazon’s Just Walk Out technology. A seamless experience, the concept store, Quick Six, will offer the first and only automated checkout-free shopping experience within a theme park - Six Flags Great Adventure. E. & J. Gallo Winery (Gallo) announced that it acquired Bev and its portfolio of premium canned wines and spritzers. The acquisition comes two years after Gallo obtained exclusive U.S. distribution rights for Bev and began to bring the popular brand to more consumers across the country. Fortune announced the 69th Fortune 500 ranking, its annual list of the largest corporations in the United States, ranked by revenue for the 2022 fiscal year. The revenue threshold for making the Fortune 500 list was $7.2 billion this year, up 13% from a year ago. Walmart takes the No. 1 spot for eleventh straight year, followed by Amazon. com and Exxon Mobil Kalahari Resorts and Conventions , home to America’s Largest Indoor Waterparks, in Sandusky, Ohio, recently opened an expansion to its Zambezi Outdoor Waterpark.

New additions include a 50-foot free fall jump tower, a zipline experience and a new 15,000-sq-foot pool with premium poolside lounging. Meijer has invested heavily in Indiana since opening its first store in 1994. The Elkhart store recently opened at 2500 Cassopolis St. and is the retailer’s 42nd store in the state, in addition to its manufacturing facility in Middlebury. Meijer employs more than 10,000 team members statewide. Scarlett Hotel Group announced that it has purchased the Best Western Premier Waterfront Hotel & Convention Center, located at 1 Main Street in Oshkosh, Wisconsin. The property will begin a major renovation this fall, but will continue service for visitors and events. The global coffee beans market size was valued at $10,471 million in 2017, and is expected to reach $15,635 million by 2024, registering a CAGR of 6.1%- according to a report from Allied Market Research. The soft drinks market size is set to grow by USD 622.47 billion between 2022 and 2027, and register a CAGR of 9.98%, according to Technavio’s latest market research report. North America to account for 36% of the market growth The Taste of Buffalo, NY presented by Tops is the nation’s largest twoday food festival. The 40th annual Taste will take place on July 8 and 9, 2023 along Delaware Avenue in downtown Buffalo. Named one of “10 food and wine festivals you can feel good about attending,” by USA Today. Twin Peaks a leading Sports Lodge recently opened its 100th lodge and sees 20 per year opening in the next few years, hitting 200 by 2027. The brand is now expected to expand even faster, having already opened four new locations with 12 more lodges in seven new markets scheduled to open- this year alone.

Stepping on the scene for the first time, Smirnoff Blue Raspberry Lemonade goes coast to coast turning the summer’s hottest moments blue. The Smirnoff Blue Raspberry Bramble, made with new Smirnoff Blue Raspberry Lemonade, is here to help make 2023 truly a #BlueRaspberrySummer. Now available on shelves nationwide.

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This month I am proud to be pictured with award-winning chef, Bill Kim: a gentleman who’s honed his culinary skills at world-renowned establishments Charlie Trotter’s and Le Lan. Bill’s story is a quintessentially American one that dives into the melting pot of cultures and experiences to create an identity that is uniquely his own. In addition to operating his restaurant portfolio, Bill is the Director of Asian Concepts at Cornerstone Restaurant Group, operators of notable eateries which include Michael Jordan’s

Bar & Grill, Soltoro, The Table at Crate,

The team at Image Apparel Solutions works closely with all types of business owners to help them strengthen and reinforce their brand with high quality custom printed apparel, which includes shirts, jackets, hats, aprons, polo shirts and more. Headed by Tim Kelliher, the locally based company has a dedicated staff and commitment to innovative technology that help deliver the very best product at the best value every time. In addition to clothing, the company also produces custom printed bags, mugs and thousands of other items designed to help you create a profit center resulting in your customers buying products with your logo on it . For more information, contact me and I will be happy to help you to connect with them.

Ryan Anderton and Chris Capcik are with Let’s Get ERC, a firm working with all types of food business owners helping them to take advantage of the Employee Retention Credit (ERC), which was authorized under the CARES Act, giving money back to business owners who kept employees on the payroll during the pandemic Surprisingly, only 10% of all eligible businesses have taken advantage of this free money that business owners are entitled to. Throngs of business owners have received tens of thousands of dollars (or more) from the government through this program, giving them money that does not have to be repaid. For more information, contact me for contact information for Chris or Ryan.

Brian Irwin is with Michigan-based DC Norris North America, leaders in Sous Vide equipment and technology. The firm enables restaurant owners and food processors to achieve labor savings, increased consistency and greater efficiencies, reducing costs and saving time. The firm designs, manufactures and installs turnkey industrial food processing equipment and systems that lead the globe in innovation, efficiency and safety. DC Norris North America helps the nation’s most purchased food brands innovate to the taste and demands of today’s consumer. And now, they are turning their focus to helping America’s leading independent and chain foodservice operators to do the same. I would be happy to help you to connect with Brian and his team. Contact me for more information.

Linda Guan and Julia Hui are with Juan Xing Lin, direct importers of all types of carry-out packaging and disposables . This Chicago-based company realizes that to give their customers the best service possible, they must have high-quality products with the lowest and most aggressive prices . This is why they work directly with leading disposable products manufacturers in Asia and bring aggressive pricing to their customers in the states. If you are looking for ways to reduce the cost of your packaging, contact Linda or Julia today. See their ad on page 41.

Steakhouse, MJ23 Sports

Urbanbelly and Chef Bill Kim’s Ramen Bar

Fresh Lambs Fresh Goats Roasting Pigs All

7-DAY

The Affinity Group Evolves Space to Support Culinary Professionals

The Affinity Group Illinois moved into their new office in Arlington Heights early in 2022. Since then, a state-of-the-art meeting space and culinary center has evolved to service local and regional foodservice professionals.

The space itself speaks directly to the Mission statement of Affinity Group across the country, to establish relationships, listen, share and collaborate to support the amazing food professionals dedicated to serving and feeding our communities and families.

The sales team at Affinity Group seeks to engage in more impactful presentations and meetings with their clients and customers to deliver mutual success.

According to Chef Bob Jantz, Affinity Group Culinarian, “The ability to host our customers, clients and distributors in a teaching and learning facility gives us a unique advantage. Guests can focus on what’s being presented, free from the distractions of day-to-day operations. The Affinity Group Culinary team collaborates to showcase new products, build menu concepts, preform competitive cuttings, discuss current trends and build mutually beneficial relationships.”

Formed in 2014, Affinity Group is a North American food sales & marketing agency committed to providing superior service and outstanding execution through sales analytics and comprehensive planning to drive results. Operating in a collaborative environment, Affinity Group shares their strengths, expertise, and resources to benefit their clients, customers, and their organization. They are focused on the foodservice and retail fresh food channels, helping their customers and clients succeed with highly engaged leaders and tenured top sales and culinary talent in North America.

Every year, tens of thousands of people from around the world travel to southeastern Minnesota with one particular destination in mind: the Spam Museum. The Global Marketplace exhibit in particular puts forth a snapshot of what the Spam brand means to cultures around the world, spotlighting places like South Korea, second only to the United States in consumption of Spam products. Museum guests are invited to take a journey around the world to learn more about how various countries embrace the Spam brand within their respective cultures and cuisine.

We are FoodPhotoStudio and you guessed it, We Shoot Food.

We shoot for packaging, websites, recipes, menus, social media and much more–both stills and motion. We also provide graphic design and copywriting for any of your projects.

Our studio is conveniently located in Elk Grove Village, IL near O’Hare Airport, with ample parking. Can’t make it to a shoot? We also have a virtual studio.

Do you have an immediate need or want to plan a shoot together in the future? Let’s chat!

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Clean Juice, the first and only USDA-certified organic juice and food bar franchise, announced its latest menu innovation with its $6 Summer Value Menu to commemorate the season. “At Clean Juice, we believe that healthy, nourishing food should be accessible to everyone, and it should taste good, too,” said Landon Eckles, CEO of Clean Juice. “Our $6 Organic Summer menu line-up offers new guests a way to try our organic smoothies, juices, and food items at a price that won’t break the bank. For 100 Days of Summer, our guests can enjoy a limited-edition menu featuring summer-forward items, each for $6!”

– PR Newswire

Just in time for summer, the makers of the Planters snack nuts brand are introducing a trio of ingenious twists on an American classic . Now available in select retail stores nationwide are three new flavors of Planters world-famous cashews: Cinnamon Brown Sugar Cashews, Dill Pickle Cashews and Rosemary and Sea Salt Cashews.

– PR Newswire

Barbecue varies by region, with the four main styles named after their place of origin: Kansas City, Memphis, North Carolina and Texas. Check on family, friends and neighbors who do not have air conditioning, who spend much of their time alone or who are more likely to be affected by the heat. If you don’t have air conditioning, seek relief from the heat during the warmest part of the day in places like schools, libraries, theaters, malls, etc. Don’t wash your berries until you plan to eat them. Wash blueberries, blackberries and raspberries by placing the berries in a colander and then dunk them in a bowl of cool water and apple cider vinegar. Drain and then place on paper towels and pat dry. Keep your food safe —from the refrigerator/freezer, all the way to the picnic table. Keep cold food cold. Place cold food in a cooler with ice or frozen gel packs. Cold food should be stored at 40°F or below to prevent bacterial growth. Meat, poultry, and seafood may be packed while still frozen so that they stay colder longer. Smore’s is a summer favorite treat that can be made outdoors over a campfire or in a microwave. You will need three ingredients; graham crackers, marshmallows and a Hershey bar. Place a paper towel on a plate, then the graham cracker, the chocolate, then the marshmallow, heat 15 seconds, remove, then place another graham cracker on top. Stay safe on the water. Life jackets are at the core of safe boating, whether using a motorized or nonmotorized vessel. The U.S. Coast Guard reports 81% of boating deaths in 2021 were due to drowning, and 83% of the victims were not wearing a life jacket. The Fourth of July is a federal holiday in the United States commemorating the Declaration of Independence, which was ratified by the Second Continental Congress

on July 4, 1776, establishing the United States of America. It is celebrated with fireworks, barbeques, picnics and parades. The National Confectioners Association is the leading trade organization for the U.S. confectionery industry, which generates $42 billion in retail sales each year. NCA advocates for an environment that enables candy makers to thrive and works to ensure that chocolate, candy, gum and mints are celebrated for their contributions to culture, society, the economy and everyday moments of joy. The Ohio State University will establish Trimble Technology Labs for Agriculture and Construction The multidisciplinary labs will enhance Ohio State’s teaching, research and outreach activities in food and agricultural engineering and construction management. The USO strengthens America’s military service members by keeping them connected to family, home and country, throughout their service to the nation. At hundreds of locations worldwide, they are united in their commitment to connect their service members and their families through countless acts of caring, comfort and support. Visit Orlando—The Official Tourism Association for Orlando, announced 74 million annual visitors in 2022. With a 25% increase in visitors over 2021, Orlando maintains its leadership position as America’s most-visited destination. By reaching 74 million visitors in 2022, Orlando achieved 98% of pre-pandemic (2019) levels. WHP Globa l, the parent company of Toys’R’Us, announced a new partnership with travel retailer Duty Free Americas to open the first-ever Toys’R’Us airport store at Dallas Fort Worth International Airport, the world’s second busiest airport. The store will be located in Terminal A, and is slated to open in time for Holiday 2023.

KRAFT Mac & Cheese announced the brand’s first venture into the freezer section for its Deluxe offering, now rolling out in major retailers nationwide. KRAFT Mac & Cheese Deluxe Frozen is a single serve meal available in two flavors, Original Cheddar and Four Cheese. The products feature perfectly cooked macaroni pasta covered in a creamy, homestyle cheese sauce and topped with real cheddar cheese. Photo: Business Wire.

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SOFT DRINKS

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SOFT SERVE-ICE CREAM/EQUIP & SUPPLIES

Kool Technologies Page 26

SOFT SERVICE MIX Fox Valley Farms

Tec Foods Inc

Bistro Soups (Div of Vienna Beef)

ARTISAN BREADS

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Call for FREE samples: 847-671-5216

Are You Headed for an Ice Machine Nightmare This Summer?

Commercial ice machine service companies see a spike in emergency calls every single summer. Want to avoid making one of those this year? Find out how below.

The Three Most Common Problems Behind Summer Ice Machine Service Calls:

1. The ice machine is making less ice.

2. The ice machine slowed down.

3. The ice machine stopped working.

Possible Causes:

1. Your water is too hot. Your ice machine’s water supply should ideally remain around 50°F and never exceed 90°F. If the water is hotter than 90°F, it can easily slow or reduce the machine’s ice production. Check the water temp!

2. The air around the ice machine is too hot. The ambient temperature in an air-cooled ice machine’s environment should ideally stay at 70°F or lower. If the air is too hot, the ice machine works harder to freeze the water, which can result in slower and lower production.

3. The ice machine needs interior cleaning. Grease, yeast, dirt, and grime that build up inside the ice machine will trap heat. That’s one reason why ice machines should be professionally cleaned at least every six months. Dirty ice machines are more prone to break downs, especially in high heat.

Call a trusted ice machine service company before problems occur to make sure your equipment is ready to beat the heat!

– You can find the Easy Ice ad on page 7.

136,000 SQ. FT. MULTI-STORY TROPHY PROPERTY

28301 FERRY R OAD, WARRENVILLE, IL (High-Profile Chicago Suburban Locale)

Built in 1999, with updating in 2022, and situated on approximately 19 acres with 950 parking spaces and excess land in the Cantera Business Park. This currently vacant property was formerly owned and occupied by oil giant BP subsidiary Amoco Research. Ideal potential uses include: school, training center, church, data center, corporate headquarters, etc.

Replacement Value in Excess of $20,000,000

Suggested Opening Bid $4,750,000

On-site Inspections 11am to 2pm on June 27th, July 12 and 17 and by Appointment.

TUCKEY’S TIPS

Refresher on Illinois Tip Credit

Where employees are paid a direct hourly wage of at least minimum wage, and tips are collected, the general rule under both Illinois and federal law is that the tips belong to the employee. However, if the employee customarily and regularly receives more than $30 per month in tips, the employer can elect to pay the employee as a “tipped employee” and claim a tip credit. This approach essentially allows the employer to “take” the employee’s tips, by counting the tips as if they had paid them directly to the employee in certain circumstances.

ATTENTION CHEFS

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The employer may pay a tipped employee an hourly wage as low as $7.80 (or $7.50 for the first 90 days of employment) and add the tips to reach the full state minimum wage of $13.00 (or $12.50 for the first 90

– You can find the Tuckey Law ad on page 26.

days of employment). If this lower minimum wage plus the tips the employee actually earns does not amount to at least the full state minimum wage of $13.00, the employer must make up the difference to reach minimum wage.

Lauren N. Tuckey, Esq.

There are exceptions to this rule concerning (i) credit card fees from tips that are paid on a credit card; (ii) mandatory service charges; (iii) whether employees are also performing non-tipped work; and (iv) delivery drivers. If any of these variables are present, an employer should absolutely speak with an attorney to ensure correct execution. Wage suits are ugly and expensive, and can be avoided by ironing this out in advance.

Hard Rock International is bringing its unique brand of world-class entertainment to the historic city of Deadwood in the heart of the Black Hills National Forest. The Rocksino by Hard Rock project will celebrate a grand opening on August 8, 2023. The Rocksino by Hard Rock Deadwood is a boutique hotel and casino experience, which includes most of what fans of the Hard Rock brand have come to know but on a smaller scale than its famous integrated resorts in gateway international cities. Rocksino will be the only one of its kind in the Hard Rock International portfolio.

Artistic rendering of the soon-to-open Rocksino in Deadwood.

Vienna Beef Reimagines Former Bucktown Factory

Vienna Beef, the iconic Chicago food purveyor, unveiled plans to redevelop its former factory location at 2501 N. Damen Ave. into Vienna Beef Plaza further cementing its commitment to Chicago. The reimagined space will be the go-to destination for a complete Vienna Beef experience featuring a restaurant, outdoor plaza, retailers and Vienna Beef office space.

The $20 million investment includes a rehab of the property to feature state-of-the-art offices for approximately 50 Vienna Beef employees on the second floor and designated retail space below. The once-beloved Vienna Beef Factory Store and Café will be resurrected at the site featuring the full line up of Vienna Beef products, elevated classic Chicago menu items and dining options. The restaurant will be outfitted with memorabilia that encapsulates the company’s 130-year history as Chicago-born and Chicago-made. The restaurant is slated to open in Spring 2024, and the existing Vienna Beef Factory Store location in Bridgeport will remain open.

“Vienna Beef has long imagined what possibilities exist at our former factory location, where Vienna was in operation since the early 1970s. We couldn’t be more excited to see Vienna Beef Plaza come to life,” said Tom McGlade, senior vice president at Vienna Beef. “Vienna Beef is a Chicago company in its heart and at its core, and it only makes sense that there is a place in the city for enthusiasts to come and experience everything Vienna Beef, and Chicago has to offer through excellent food, fun memorabilia and a thriving retail experience.”

No Hot Water? Be Sure Your Team is Prepared

One of the most common things we hear from commercial customers is: “I have no hot water.”

In response, the first thing our team members will ask for — after the site address and contact, is:

1. The unit’s model and serial number.

2. Description or photos of issue(s).

This key information helps the service provider research your unit, ensuring service technicians arrive to your business with the necessary parts in hand. Without it, a 1 to 2 hour repair call can easily turn into a 4 hour call or even require a return visit due to lack of parts, potentially placing your restaurant or food processing plant at risk for municipal health code violations. By providing as much information as possible upfront, you enable your service

Capitalizing on its convenient location at the intersection of popular Chicago neighborhoods such as Bucktown, Wicker Park, Lakeview and Lincoln Park, Vienna Beef Plaza’s outdoor area will be an asset to the community featuring over 80 trees and hundreds of lush plants for a garden feel. Once opened, there will be an opportunity to host indoor and outdoor events. The 150,000-square-foot development will be home to several other retailers, including a prominent big-box store to be announced at a later date, and over 200 parking spaces.

“Our community is excited to see Vienna Beef reinvest in the neighborhood by adaptively reusing the original Vienna headquarters. We are happy to see new jobs and economic development the plan will continue to build on for Chicago,” said Alderman Scott Waguespack.

Vienna Beef employees currently located at the Fulton Market and Bridgeport offices will relocate to Vienna Beef Plaza at the end of this year. Vienna Beef relocated its factory operations in Bucktown to Bridgeport in 2015 and opened its Bridgeport Vienna Beef Factory Store at 3847 S. Morgan St. in 2016. The Bucktown Factory Store and Café closed in 2020. To learn more about Vienna Beef, visit www.ViennaBeef.com.

– You can find Vienna Beef’s ad on page 3.

provider to arrive as prepared as possible. Thus, it is also recommended to ensure your SOP provides detailed instructions and delegates repair responsibilities across multiple shifts. Finally, consider investing in a preventative maintenance program for your business; having an annual/biannual clean and flush of your water heater is crucial to maintaining energy efficiency and equipment functionality.

Bottom Line:

• Know your municipal health codes.

• Ensure you have water heaters’ model and serial numbers.

• Delegate repair responsibilities and approvals.

• Have a preferred service provider list.

• Invest in preventative maintenance.

Golden Corral Launches Own Fast-Casual Concept

Buffet chain Golden Corral has created a fastcasual concept called Homeward Kitchen that will open its first location in North Carolina later this year. The menu will feature many of Golden Corral’s familiar comfort food dishes.

– FSR Magazine

Roofing Pros: Four Generations of Care

Michael Zuccaro, an Italian immigrant born in the year 1890, came to the United States during the early 1900’s. At 25 years old, he partnered up with a friend doing local roofing work. During the Depression in 1929, Michael’s reputation and quality of work allowed him to survive through hard times and make enough money to support himself and his family, a quality of work that Care still exhibits on each and every jobsite. Michael’s son, August Zuccaro, who worked with his father through adolescence and adulthood, eventually took over the business in 1945 under the name Reliable Tinners & Roofers. The company had one truck, two workers and an office/ warehouse in a horse barn on the west side

of Chicago. August soon put his son Michael aka “Mickey” to work, as his father did with him. Mickey worked on the roofs as a laborer, and eventually a skilled tradesman doing sheet metal fabrication and hot tar roofing. As his grandfather and father did before him, Mickey built himself a solid reputation in the roofing industry due to his honesty and high quality workmanship. In 1975, Mickey incorporated as CARE Sheet Metal and Roofing, Inc. (DBA Care Roofing, Inc) with 6 employees. Mickey’s oldest son, Mike joined operations in 1995 and has helped grow the business to what it is today. Today, Care has over 40 full time employees, 15 trucks, 3 warehouses and still continues to expand throughout the region. After four generations, Care has thrived through good times and bad, by simply staying true to their aged-old doctrine of being honest and fair with their customers, continuing to display top notch workmanship and a positive reputation in the industry!

– You can find Care Roofing’s ad on page 6.

BOOKSHELF: Mary Berry’s Baking Bible

Author: Mary Berry Publisher: Clarkson Potter ISBN: 978-0593578155

Baking legend Mary Berry, longtime judge of The Great British Baking Show, presents this revised and updated edition of her seminal baking book, featuring 250 recipes, including 20 all-new bakes, updated photography, and Americanized measurements.

Mary Berry’s Baking Bible has been thrilling home bakers with delectable, no-fuss, trustworthy recipes for more than a decade. Now the queen of British baking brings her straightforward advice and expertise to this fully revised

edition of classic bakes. Her biggest collection yet also features 20 new recipes plus mouth watering photography.

Readers will also be delighted to discover that many of her treasured recipes have been updated and simplified to suit the needs and tastes of today’s home bakers. And, as always with foolproof recipes from Mary Berry, there will be no soggy bottoms!

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

For Personalized Service, Call us Today!

Phone: 877– 427–2499

http://www.maccarb.com

Health-Ade, the makers of delicious, bubbly beverages that support a happy and healthy gut, announce a multi-year partnership with host, producer, and media personality, Ryan Seacrest. The media mogul and long-time Health-Ade Kombucha lover is partnering with the company as a brand advocate to share the benefits of kombucha with America and encourage people to swap their sugary sodas for Health-Ade, a satisfying alternative that packs a probiotic punch.

Bulk CO2 | Nitrogen Generator | Beer Gas | Nitrogren | Helium

With VALERIE MILLER TRAVEL

DOLLYWOOD PARKS & RESORTS

Dollywood in Pigeon Forge, Tennessee is recognized as one of the world’s best theme parks. Spanning 165 acres and located near Great Smoky Mountains National Park, Dollywood offers more than 50 rides and attractions, including Lightning Rod, Wild Eagle, the country’s first wing coaster, as well as Thunderhead wooden coaster and the 110-ton Dollywood Express steam engine. The park added Big Bear Mountain, the longest coaster at Dollywood in 2023. Dollywood’s entertainment, recognized worldwide, has won more awards than any other theme park for its live shows featuring country, bluegrass, Southern gospel and classic rock. Master craftsmen demonstrate the area’s rich artistry - from hand-blown glass to blacksmithing. Dollywood hosts several of the South’s largest festival throughout the season. Operating days and hours vary; for more information, visit Dollywood.com.

Dollywood’s Splash Country offers 35 acres of summertime fun for all ages. Adjacent to Dollywood theme park, Dollywood’s Splash Country Water Adventure Park is situated in the foothills of the Great Smoky Mountains. Selected as a must - see waterpark and named by The Travel Channel as one of the country’s best waterparks, Dollywood’s Splash Country features a variety of water slides and attractions, from mild to wild, including the six-lane mat-racing slide, TailSpin Racer; River Rush, Tennessee’s first water coaster; The Cascades, an 8,000-sq.-ft. lagoon-style leisure Pool; Fire Tower Falls, the state’s tallest twin speed slides; Bear Mountain Fire Tower, a multi-level interactive water adventure; Mountain Waves, a 25,000-sq.-ft. wave pool; Slick Rock Racer, a multi-mat slide; and the Downbound Float Trip, a relaxing lazy river as well as interactive children’s play areas. Available for rental, Riverside and Waterside Retreats offer privacy and luxury (park admission, linens and/or food not included with rental). Canopies with shade for two also are available for rent. The waterpark operates mid-May to Labor Day. Operating days and hours vary; visit Dollywood.com for more information.

Dollywood’s DreamMore Resort and Spa is situated on 20 acres next door to Dollywood theme park and Dollywood’s Splash Country. From the resort’s lavish property, guests can enjoy spectacular views of the Great Smoky Mountains along with premium facilities, including an indoor and outdoor pool complex and landscaped gardens. Guests of the resort also can take advantage of special park privileges including free transportation to both parks, front-of-the-line access at Dollywood and much more. A full-service farmhouse-style restaurant and a full-service salon and spa add to the unique ambiance of Dollywood’s DreamMore Resort and Spa. Themed after the iconic Southern gathering spot, the front porch, guests are invited to slow down and experience the rich traditions of togetherness with family.

Dollywood’s HeartSong Lodge & Resort – Opening Fall 2023. Tucked away in a beautiful cove in the rolling foothills of the Great Smoky Mountains, Dollywood’s HeartSong Lodge & Resort is a wellappointed resort that features a variety of accommodations and amenities. Dollywood’s HeartSong Lodge & Resort is designed to bring that intangible feeling to life, honor everything twhat makes the Smokies special, and invite you to experience the wonders of finding your own heartsong.

“He who is not satisfied with a little is satisfied with nothing.”

— Epicurus

– Photos: Dollywood Parks & Resort

Tourists don’t know where they’ve been, travelers don’t know where they’re going. – Paul Theroux