Food Industry News: August 2023

CSK Transforms Itself Into the Home of

Burgers, Shakes & The Bathtub Sundae!

CSK Chicago returns to Lincoln Park with premium smash burgers, over-the-top milkshakes, a beautiful outdoor patio, and more. Located at 1224 W. Webster Ave., CSK reopened its doors this spring ready to bring a nostalgic experience for the whole family with a simple yet delicious new menu for local residents and Chicagoland burger-enthusiasts alike to enjoy.

“We are beyond excited to be back open to the community,” shares owner Erik Baylis. “It’s been a long time coming and the reception we’ve already received from neighbors has been nothing but warm and welcoming. We’re looking forward to creating new memories with everyone while providing delicious and familiar food.”

A premier fast-casual neighborhood spot, CSK serves up the signature CSK Burger along with “Not Burgers,”

soft-serve ice cream, milkshakes, and specialty ice cream treats. In addition to delicious bites, guests can also order off a full beverage menu featuring beer, wine, and spirits.

“It’s a thrill to be able to share what we do best with the neighborhood again,” shares Baylis. “I’m not a salad guy, but the one we have on our menu is great even for me. The menu is simple but mighty and we guarantee a wonderful experience for everyone.”

The menu appeals to adults and kids. For sweet treats, soft-serve ice cream is available in vanilla, chocolate, and vanilla-chocolate swirl along with chocolate or vanilla milkshakes for those looking to keep it classic. Anyone looking for an over-the-top dessert is encouraged to dig into one of The Monsters. The ChocIt-To-Me Shake features a chocolate

Photos courtesy: Big Onion Hospitality

Monday, Sept. 11 – See page 41

NON-ALCOHOLIC MIXER GLUTEN-FREE RECIPE

WE BELIEVE THE CRAFTING OF A BLOODY MARY IS SERIOUS BUSINESS – AN ART. BREAKFAST & BRUNCH ARE JUST AS SERIOUS OF AN ENDEAVOR. IT’S GOT TO BE DONE RIGHT. WE FOUND TRUE INSPIRATION TASTING MANY SENSATIONAL BLOODY MARYS AT FANTASTIC DINERS, BARS & BRUNCH SPOTS AROUND THE COUNTRY.

SO WE SET OUT TO CRAFT OUR VERY OWN SERIOUS MARY MIX IN 2008 IN 2008 –A LITTLE HEAT UP FRONT WITH A CLEAN CITRUS FINISH. WE ARE SO PROUD TO OFFER THIS TO YOUR ESTABLISHMENT.

Millennium Hall Kicks Off Summer with New Restaurants and Beer Garden

Millennium Hall, a multi-concept dining experience at 11 N. Michigan Avenue inside Millennium Park , is the city’s premiere spot to kick off summer in Chicago for residents, workers and visitors.

Situated beneath the iconic Cloud Gate (The Bean,) Millennium Hall features Double Clutch Beer Garden, the largest beer garden in the City; Napolita Pizzeria and Wine Bar, an authentic brick oven Neapolitan pizzeria; and Casa Bonita Cantina, (next to the Cloud Gate,) offering fresh Mexican fare, margaritas and more.

Millennium Hall is the latest venture locally owned and operated by Vandalay Brands restaurant group. Among a portfolio of 12 restaurants, Vandalay Brands restaurants include Chicago staple Lizzie McNeill’s Irish Pub in Streeterville; beach hotspots The Dock at Montrose Beach and Caffe Oliva; popular North Shore establishments Pescadero and Napolita Pizzeria and Wine Bar in Wilmette; and Double Clutch Brewery in Evanston.

Millennium Hall is a unique downtown destination and a must-visit for both Chicago natives and tourists. Just steps away from world-class arts programming and the Midwest’s top attractions, Millennium Hall features three dining concepts to enjoy the best of summer in the city:

• Napolita Pizzeria and Wine Bar at Millennium Hall is an authentic brick oven Neapolitan pizzeria serving hand-crafted Italian cuisine. Two artisanal brick ovens imported from Naples ensure that Napolita captures the essence of traditional pizza from its namesake. The sleek wood and glass architecture compliments a savory, curated menu featuring specialty salads and entrees, shareable appetizers, and exquisite, Italian-style desserts. Our carefully curated wine selection is matched by the laughter of friends and family enjoying time together.

• Double Clutch Beer Garden at Millennium Hall, surrounded by the energy of Millennium Park and just steps off of Michigan Avenue, is the City’s largest beer garden seating more than 800 guests. With colorful umbrellas and a sleek wood-slated bar filled with lush ferns and bright flowers, Double Clutch Beer Garden serves expertly crafted, locally brewed beers from its own brewery, complimented by a sustainably sourced menu. It’s the perfect place to meet up with friends, co-workers, or before a concert in Grant Park or Pritzker Pavilion or any of Chicago’s renowned festivals.

• Casa Bonita Cantina at Millennium Hall boasts fresh authentic Mexican fare made with selected ingredients from local purveyors. Nestled right across from Cloud Gate, guests can sip on hand-crafted cocktails and enjoy homemade chips and guacamole in this open-air concept, known for its vast list of tequilas and its famous “Perfect Margarita.” Casa Bonita Cantina provides the reprieve from the day-to-day hustle, whether you need a break in between meetings or before a siesta.

Millennium Hall has an exciting schedule of events and specials planned for the summer, including: in July: NASCAR Pit Stop Party, including drink specials, during the NASCAR Chicago race; live music at Double Clutch Beer Garden; Concert Happy Hours and Dinner Specials for Grant Park Music Fest and Millennium Park Music Series events; ongoing Happy Hour specials and Monday Industry Nights.

– For reservations or info, visit: www.millenniumhallchicago.com.

Petco Partners with Snoop Dogg to Sniff Out ‘Better Quality Pet Care for Less Human Money

Petco Health and Wellness Company, Inc. announced it has teamed up with hiphop legend and devoted pet parent Snoop Dogg for a new advertising campaign that spotlights the value Petco offers when it comes to caring for pets’ whole health. The campaign is the latest iteration of the brand’s long-standing “It’s What We’d Want If We Were Pets” platform, which personifies pets with human actors to affirm Petco’s commitment to delivering them the same quality of care as any other member of the family.

“Winners never quit and quitters never win.”

– Vince Lombardi

A local seafood company needed images for new packaging . To maximize their shoot day, FoodPhotoStudio.com used beautifully-styled shrimp bowls to create additional content for website and social media. Their in-house prop styling services and 2,000 sq. ft. of props, surfaces and backgrounds can be a time saver, and all of their in-house props are available to use at no cost to their customers. They work with their clients to visually define their brand style and also create recipes geared towards their market. Contact them for your next photo shoot at: foodphotostudio.com.

– See FoodPhotoStudio.com’s ad on page 12.

Report Makes Recommendations for Achieving Better Brain Health

Brain health is influenced by many factors, including economic and social factors such as income and financial security, housing conditions, environment, and access to nutritious food and exercise. A new report from AARP and the Global Council on Brain Health (GCBH), “Building Better Brain Health for All People: GCBH Recommendations on Removing Barriers and Improving Opportunities Around the World,” takes these into account and offers recommendations for achieving greater brain health.

The Importance of Preventative Maintenance for Commercial Ice Machines

What

is Preventive Maintenance for Ice Machines?

Preventive maintenance for commercial ice machines involves regular inspections and routine cleaning to preserve the machine’s functionality and extend its lifespan.

Increased Reliability

Ice machines are prone to breakdowns due to continuous use, minerals in the water, and a buildup of debris. If not maintained regularly, these factors can cause the machine to jam, break down or stop producing ice altogether.

Reduction in Repair Costs

With regular maintenance, a technician can detect minor issues that may worsen with time and fix them before they result in a total system breakdown, reducing repair costs.

Increased Energy Efficiency

Proper maintenance, such as routine cleaning, ensures that the ice machine is running at optimal efficiency and can even extend the lifespan of the equipment.

Clean and Safe Ice

By removing mineral buildup, dirt, and debris, you keep your ice machine in good condition and avoid contamination of the ice, which can lead to customer complaints and even health issues.

Preventive maintenance for a commercial ice machine is critical to keep it running efficiently. Neglecting proper maintenance could result in expensive repairs, dissatisfied customers, or a loss of revenue.

Best Prices on Disposable Packaging!

DINING WITH

AUGUST 2023

BONCHON • 5237 W. Touhy Ave.

Unit 7, SKOKIE, IL 847-972-5364

This is a cute and colorful place. They are known for their Korean Fried Chicken; they have wings, drums and strips. I ordered the spicy chicken strips which were amazinvg; big and juicy with the spicy sauce. That sauce definitely had a kick to it, I loved the flavor and heat. And for my side I tried the Kimchi Coleslaw, creamy and delicious. They have potstickers, Korean tacos, fried rice, desserts and so much more. I highly recommend them especially if you like chicken.

CHICAGO BAGEL & BIALY • 2260 S. Milwaukee Ave. WHEELING, IL 847-459-9009. You can dine in or take it to go. They offer fresh bagels, soups, salads, freshly made sandwiches, deli meats and desserts. On the counter they had Carol’s cookies and some macaroons along with Halvah bars. I picked up six bagels, two cinnamon raisin, two onion and two everything along with two tubs of homemade cream cheese. One was strawberry and the other was chive. The bagels were so fresh and the cream cheese spreads were outstanding. To go with that I tried one of their potato pancakes too.

HOMETOWN COFFEE & JUICE • 700 Vernon Ave. GLENCOE, IL 847-242-0220. What a great place to check out. It was so busy, but the staff had everything under control. You order at the counter and are given a pager that notifies you when your order is ready. It’s a café offering coffee, espresso, cold pressed juices, smoothies, smoothie bowls, salads, bagel melts, toasts, pastries and so much more. I tried a Tropical Escape Drink -it had mango, orange juice, pineapple, banana and coconut milk; it was so refreshing. Plus, I picked up a sugar cookie and a brownie.

KOSTA’S GYROS 401 • E. Dundee Rd. PALATINE, IL 847-991-3088. Causal spacious restaurant serving all your fast food favorites including burgers, hot dogs, Italian beef, salads, chicken and kabobs. I ordered the Gyros sandwich; you can even order this with double meat. The customers in front of me both ordered it that way. The gyros came with onions, tomato and gyro sauce. It was so good and it came with plenty of meat. I also tried their Greek salad and an order of Greek potatoes. They do a nice job! They also have a location in Algonquin, Illinois.

MCALISTER’S DELI • 663 Lake Cook Rd. DEERFIELD, IL 847-272-7004. It is so convenient, place your order at the drive thru. They have fresh salads, sandwiches. soup, sides and giant spuds which is a potato and you can customize it. That can be a meal in itself. I tried their Jalapeño Turkey Crunch sandwich which had turkey, jalapeño chips, bacon, pepper jack, avocado and mayo on jalapeño roll. It was very flavorful and for my side I ordered some steamed broccoli and it came with a pickle. I would get this again.

WENDY’S • 9319 Skokie Blvd. SKOKIE, IL 224998-0680

I’m not sure how long they will have this offer, but it is a great value. The $5 Biggie Bag Meal has a few choices of sandwiches; I always order the Double Stack burger and with that you get four chicken nuggets, with choice of sauce – my choice is the Sweet & Sour, a small order of fries and a small drink. This is the perfect size meal for anyone and its’ always fresh and delicious. They also offer other value meals on their menu too.

Italian & Ar tisan Bread

Order Guide

8” TOMATO ROUND

DEEP DISH HERB

FULL SHEET TOMATO

½ SHEET TOMATO

FULL SHEET HERB

8” HERB ROUND

TABLE BREADS

24” RUSTIC BAGUETTE

18” RUSTIC FILONE

8 OZ RUSTIC OVAL

12” RUSTIC MINI

MINI FLUTES

2# RUSTIC BAGUETTE

½ ROUND HOMEMADE

2# ROUND HOMEMADE

½ ROUND MULTIGRAIN

MULTIGRAIN BAGUETTE

½ ROUND SEMOLINA

1LB SEMOLINA OVAL

SEMOLINA TORPEDO

HOMEMADE FILONE

SANDWICH ROLLS

BRIOCHE 4 » HAMBURGER, WITH OR WITHOUT SESAME

BRIOCHE 5 « HAMBURGER, WITH OR WITHOUT SESAME

BRIOCHE-ONION TOPPED

PRETZEL 4 »

PRETZEL 5 »

HOMEMADE GOURMET HAMBURGER

TELLERA

WHEAT/OAT TOPPED HAMBURGER

4X4 PRETZEL

3X7 WHEAT TOPPED OATS

3X7 MULTIGRAIN-SUNFLOWER/PUMPKIN SEEDS

HOMEMADE BARBAREEBA CALL

PANINI-ALL 3# OVAL LOAVES HOMEMADE PANINI

RUSTIC RYE PANINI

Many more items are available. Call us today with your needs and we will be happy to help.

SOURDOUGH PANINI

MULTIGRAIN PANINI /OATS

WHEAT PANINI

SQUARES & PULLMAN PAN

LOAVES

PAN WHITE

PAN WHEAT

PAN MULTIGRAIN

PAN BRIOCHE

PAN SOURDOUGH

PAN RYE (SEEDED AND NON)

RAISIN-CINNAMON

All loaves can be sliced at 3/8”, ½” 5/8”, ¾” and 1”

OTHER FAVORITES

HANDMADE BREADSTICKS SOFT BREADSTICKS, BAGELS

6” PARTY SUBS (BOXED) BREADCRUMBS

DINNER ROLLS

ROUND: WHEAT, WHITE, SESAME CHEESE, ONION, TOMATO FOCACCINI, HERB

VIP: PRETZEL, BRIOCHE, CRANBERRY-SAGE, 2X2 CIABATTA, ROUND CIABATTINI, MULTIGRAIN, RAISIN-WALNUT, SOURDOUGH

Demera “Night Of Hope” Benefit

Tigist Reda, chef/owner of Demera Ethiopian Restaurant, with the support of her friend Sarah Stegner, recently raised over $11,000 for much-needed programs, helping make a difference in the lives of refugee children at the Hasheba refugee camp close to the Ethiopian border in war-torn Sudan. “On behalf of ISBHA, I would like to extend my heartfelt thank you and deep gratitude to the event Chef Tigist and the generous chefs, and donors of the “Night of Hope” fundraiser. Your support enables us to provide ongoing education to over 650 Tigrayan refugee children in Camp Hasheba, Sudan, said Dr. Tegest Hailu, founder of the International Society for Better Health.

To date, Reda has raised $251,000 with the help of Chicago Chefs Cook and her women chef friends since the inception of the war.

In addition to Reda, chefs participating in the benefit were Christine Cikowski, chef/ owner of Honey Butter Fried Chicken; Diana Dávila, chef/owner of Mi Tocaya; Sandra Holl, chef/owner of Floriole Cafe & Bakery; Margaret Pak, chef/owner of Thattu; and Sarah Stegner, chef/owner of Prairie Grass Cafe. The benefit was held June 11 at Guild Row, 3130 N Rockwell St, Chicago.

Kikkoman Marks 50th Anniversary with Major Donations to UW-Madison and UW-Milwaukee

Fifty years ago, with the opening of Kikkoman Foods, Inc., a farm field in southern Wisconsin was transformed into what has now become the highest-producing soy sauce facility in the world. Today, the state of Wisconsin recognizes “Kikkoman Day,” marking the golden anniversary of the plant opening in Walworth, Wis. The proclamation also celebrates the company’s positive impact on the partnership between Wisconsin and Japan, and its contributions of more than $17 million to charitable causes in the local community and beyond.

At its anniversary events, the Kikkoman Foods, Inc. Foundation presented $5 million in support of sustainable agriculture and freshwater studies. The foundation’s donation includes $3 million for the University of vWisconsin - Madison College of Agricultural & Life Sciences and $2 million for the University of WisconsinMilwaukee’s School of Freshwater Science, with both donations supporting research that will contribute to protecting the very resources that initially drew the world’s leading soy sauce producer to Wisconsin.

– You can find Kikkoman’s ad on page 32.

Maggiano’s Little Italy Celebrates 20-Years of Make-A-Wish Campaign

Maggiano’s Little Italy marks a memorable milestone, with the kickoff of its 20th Eat-A-Dish campaign in partnership with Make-AWish. After raising over $10 million and granting thousands of incredible wishes, the family-friendly ItalianAmerican restaurant seeks to raise the bar even higher in its platinum year. Now through Wednesday, Aug. 23, Maggiano’s will work to raise valuable funds for Make-AWish through its limited-time Eat-A-Dish menu, featuring unique chef-crafted offerings.

Photos by Cindy Kurman, Kurman Communications

Traffic at Midway International Airport Continues Post-Pandemic Rebound

During the first four months of 2023, Midway International Airport welcomed an average of 1.6 million passengers per month, putting the airport at 103% of passenger volume compared to the same period in 2019, the Chicago Department of Aviation (CDA) reported in statistics posted online .

“The pandemic recovery at Midway International Airport is complete, and we couldn’t be more thrilled to welcome locals, tourists, and business travelers to Chicago’s original hometown airport this summer,” said Mayor Brandon Johnson. “On behalf of all Chicagoans, I welcome visitors to explore all that our great city has to offer.”

As the summer travel season heats up, passengers traveling through Midway can expect to see a fair amount of construction, particularly near the airport’s Central Market, as work on the final phase of the Midway Modernization

Program is well underway. This includes a series of concessions upgrades featuring a mix of new and existing brands with diverse ownership teams.

“The CDA and Midway Partnership are committed to delivering a worldclass airport experience of the highest quality and standards with a strong emphasis on local standout Chicago food and retail brands,” said Midway Partnership CEO Sammy Patel. “As part of our continued transformation, these exciting new additions continue with our commitment to including brands and concepts that are owned and operated by small, local, minority Chicago businesses. That is why Chicago Midway boasts one of the highest Airport Concessions Disadvantaged Business Enterprise (ACDBE) minority participation rates in the United States at 56%.”

“Knowledge talks, wisdom listens.” – Jimi Hendrix

TUCKEY’S TIPS

By Lauren N. Tuckey, Esq., and Megan A. Smith, Esq. Tuckey Law, LLC

Employment Law Changes

Employers should be aware of recent changes to Illinois and Chicago employment laws, including minimum wage increases, sexual harassment training, updates to meal and rest periods, and hairstyle discrimination.

Illinois Minimum Wage Increase

Changes to Chicago’s local minimum wage are scheduled to take effect on July 1, 2023. Illinois’ minimum wage increased to $12.00 an hour for 2022 and will continue to rise to $15.00 an hour by 2025. The city of Chicago already has a minimum wage of $15.00 per hour. This does not apply to all hourly employees. For example, tipped employees will see their minimum wage rise to $7.20 per hour.

Mandatory sexual harassment training

All employees must be in compliance with the City of Chicago’s Enhanced Sexual Harassment Training before the upcoming deadline of June 30, 2023. This requirement was updated in 2022 when the city amended its Human Rights Ordinance. According to those amendments, Chicago now mandates that employers provide all employees at least one hour of sexual harassment prevention and one hour of bystander training every year with the first deadline being June 30 of this year. Employers must also give managers and supervisors an additional hour of training on sexual harassment prevention.

Meal & Rest Periods

Illinois amended the One Day Rest In Seven Act to require that employees be provided with at least 24 consecutive hours of rest in any consecutive seven day period. The new law also requires both a 20-minute meal period for an employee who has worked 7.5 hours and an additional 20-minute meal period for every 4.5 hours worked beyond the initial 7.5 hours. These breaks are in addition to any reasonable time employees spend using the restroom. Employees covered by a collective bargaining agreement that addresses days of rest and meal periods are exempt from these requirements. Employers should evaluate their employee scheduling and break practices.

Hairstyle Discrimination

The Create a Respectful and Open Workplace for Natural Hair (CROWN) Act amends the Illinois Human Rights Act to specifically prohibit employers from engaging in discrimination based on “traits associated with race, including, but not limited to, hair texture and protective hairstyles such as braids, locks, and twists.” Employers should ensure that any dress code or other policies touching on employees’ appearances comply with this law.

Lauren N. Tuckey, Esq.

RE�������������� SE������ TO-����������

With nearly 30 dressings, sauces and dips to choose from, Butcher Boy single-serving dressing cups offer on-the-go flavor that pairs perfectly with all your customers’ favorite foods. Save time and cleanup for yourself while providing your custome with the quality they demand and the safety they need.

customers

• Featuring BBQ, Hot Sauce, Ranch, Mayonnaise, Pancake Syrup, and many more!

• Gluten-free and nut-free

• Private labeling also available

For more information contact Columbus Vegetable Oils: 847-257-8920

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

More PopUps Going Permanent

Pop-up concepts gained steam during the pandemic and the momentum has grown since, according to State of the Restaurant Industry Report 2023 which reported a 105% jump in pop-up eateries between April 2022 and March of this year. New permanent restaurant listings were up 10% in the same period, and the report also noted that consumers’ searches for fine-dining restaurants grew past pre-pandemic levels.

– Source: nrn.com

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

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.

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.

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!

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

DRINK

DRINK IT I N

IT I N

Chefs Anne Burrell and Jeff Mauro Mentor Singles Seeking Love and Cooking Skills in Worst Cooks In America – Love At First Bite

The cooking-challenged competitors are single and ready to mingle in Worst Cooks in America: Love at First Bite, premiering with a supersized 90-minute episode on August 6th at 8pm ET/ PT on Food Network. In the eight-episode season, food superstars Anne Burrell and Jeff Mauro each lead a team of fun and flirty kitchen disasters through a life-changing culinary bootcamp to transform them from cooking duds into kitchen studs. The recruits not only learn how to make date-friendly dishes like sushi, spicy wontons and classic French pastries, they also go head-to-head in romantic dating-inspired challenges like the Cupid Games, the Bagel-orette and the Inferno Zone. In the end, only the most improved recruit left standing is awarded a $25,000 grand prize, bragging rights for their mentor and the ability to add “great cook” to their dating profile.

Continued from Cover

graffiti encrusted glass, chocolate ice cream, chocolate syrup, M&Ms, chocolate sticks, a chocolate cupcake, Ho-Ho, and chocolate chip ice cream sandwich. The Breakfast of Champions Shake features a Froot Loop encrusted glass, Fruity Pebble swirled vanilla ice cream, vanilla syrup, cereal marshmallows, a Rice Krispie Treat, powdered sugar donut, and cherry filled Pop Tart. Finally, the CSK Bubble Bath Sundae is a fan favorite featuring a mound of vanilla, chocolate, and swirl ice cream topped About Big Onion Hospitality

with chocolate sauce, caramel, vanilla syrup, M&Ms, sprinkles, cereal marshmallows, and chocolate sticks served in a signature bathtub with a mini rubber ducky and bubbles.

While CSK was solely a private event space most recently, the venue is still open and accepting special event requests. With a customizable private event space for various occasions such as birthdays, baby showers, and corporate gatherings, CSK is an ideal venue regardless of your celebration.

Founded in 2011, Big Onion Hospitality is a Chicago-based group of restaurants and bars owned by veteran restaurateur Erik Baylis. Properties include Fatpour, a craft beer bar and restaurant with locations in Wicker Park and McCormick; Hopsmith, a tavern in Chicago’s Gold Coast neighborhood, as well as a location in Nashville; Woodie’s Flat, a dive bar and grill in Gold Coast; and the newly-opened fast casual burger and shake spot, CSK in Lincoln Park. The Big Onion Hospitality mission is “to make each and every guest feel as though they are walking into our own personal home.” Erik Baylis is our featured guest at our September 11, 2023 Shmoozefest. Be sure to join us.

Erik Baylis Owner/President Big Onion Hospitality

Best Prices on Spices.

Olivia Eckert

Velvet Buffalo

Modern Italian 500 Public Ave

Beloit, WI 53511

Birthplace: Janesville, Wisconsin

Current Position:

Executive Chef

First Foodservice Job:

I was an intern at A Pig in a Fur Coat in Madison, Wisc.

Favorite Food: Pâté I love pâté.

Awards/Honors: (I) helped open Lark, in Janesville, Wisconsin. It won best new restaurant.

Proprietary

Memorable Customers: When my restaurant shut down during the pandemic, some of my regular customers asked if I could cater meals for them. I ended up catering all summer once or twice a week for them and a lot of others. It wasn’t even about the money I was making, it was honestly just so nice to still cook. Plus they let me create my own menus each week so that was really fun.

Worst Part of Job: Breakfast events. I love eating eggs, hate cooking eggs

Most Humorous Kitchen Mishap: My first month being a sous chef at Velvet Buffalo, I was rolling out pasta sheets and I had my hand up too high. I ended up bumping some silpats we had hanging on a hook above the machine, and they slid right down into the pasta machine. We had to cut them out.

Favorite Food to prepare: Making sauces is definitely my favorite thing to do. I like finding an ingredient I want to use and just getting to play with the flavors and create something! Pasta would be my second favorite, hand rolling out and creating fun shapes is really fun. We have Caramelles on the menu right now, like look like the shape of jolly rancher candies!

What part of the job gives the most pleasure? Plating. Creating food and making it taste good is sometimes the easy part. Plating something beautiful definitely seals the deal. In the summer with all the green produce it's easier, making a dark stew look bright and clean can be a little more challenging!

If you couldn’t be a chef, what would you be and why? I always joked I would open a power washing business, I find power washing very satisfying.

Best advice you ever got was...Slow down and taste everything. Where do you like to vacation? Any foodie places. I've traveled a lot by myself just to go eat everything. Charleston was my favorite, it was like a chill New Orleans. Full of culture, history and food without the smell of pee. I got the chance to study abroad in Ireland and learning about the culture over there was really amazing. I'd like to go overseas again soon, Greece and Peru are on the top of my list.

Who was your greatest culinary influence? I watch a lot of Top Chef, I’ve re-watched a lot of the seasons. Their creativity on a clock is so cool to me, I don’t ever want to go on the show but I love watching it. It was my mom that made me become a chef though, I went to school to be an art therapist at first, failed one of my core classes; she convinced me to take a semester off and go to culinary school. So very thankful for her.

Coming together is a beginning, keeping together is progress, working together is success. – Henry Ford

• Available Direct and Thru Distributors

• Gluten-Free

•

Local News

Booby’s is a fast causal restaurant that has been serving the community for decades, located at 8161 N. Milwaukee Ave. in Niles, Illinois. It is the place for delicious, local American cuisine offering generous potions at affordable prices. With a variety of food, there’s an option for everyone. One item they are known for is their Steak sandwich with BBQ sauce. The staff is always fast and friendly! Dinein, drive-thru and delivery is available.

•

Family Owned & Operated Since 1935

At a time when store brands have grown to become a $230 billion industry in the U.S., PLMA has announced a fitting theme for its 2023 Private Label Trade Show: “The Store Brands Phenomenon.” The show will be held November 12-14 at the Donald E. Stephens Convention Center in Chicago. Chicago Icons Unite: The Original Rainbow Cone and Gino’s East team up for a delectable dual-brand experience at Magnificent Mile. The Original Rainbow Cone added a kiosk to the Gino’s East location at 162 E. Superior St. in Chicago. Corn Fest is one of the last remaining free music festivals among Illinois music festivals and summer festivals. Celebrating its 46th year the festival will be held in downtown DeKalb on Lincoln Hwy. between 1st and 4th St. Ema, the Mediterranean and California-inspired restaurant from Lettuce Entertain You Restaurants will open in Glenview, located on Patriot Blvd and East Lake Ave., in Summer 2024. This marks the second location for Ema, with the first originating in Chicago’s River North neighborhood in June 2016. Festa Italiana will be held at the Naper Settlement 523 S. Webster St.in Naperville, Illinois Aug. 4-6,2023. The three-day festival is a showcase of authentic Italian culture, music, food, artisans, and so much more! Green City

Market’s Chef BBQ , Chicago’s premier local food festival, is back on September 7, 2023 with newly expanded hours from 6:30-9:00 pm. Featured talent for the 2023 event include Momotaro, Itoko, Rose Mary, Daisies, Galit, Soul & Smoke, and many, many more. National Pizza Show returns to Chicago August 22-23,2023, a trade show for pizza operators, manufacturers, and food distributors. The show will be held at the Donald E. Stephens Convention Center in Rosemont, Illinois. Puttshack, an upscale tech-infused mini golf experience, announced its continued expansion in the Chicago area with the signing

of a new lease at Westfield Old Orchard, in Skokie, Illinois. The new Puttshack outpost will be the Chicago company’s second location, and is tentatively expected to open in late 2024. Ribfest Chicago will be back for its 23rd year, Aug. 18-20, 2023 at Lincoln Avenue between Irving Park Road and Berteau Avenue. While ribs reign supreme, Ribfest Chicago is also a nationally recognized indie music festival, hosting two stages that feature original music from top local and national acts. Taste of Greektown will be held Aug 24-26,2023 between 400 S. Halsted St. and 100 S. Halsted Street. In Chicago. Experience Greek culture first-hand with food, live music, and on-site activities. The 12th Annual Little Bear Ribfest is August 18th and 19th in the Century Park Arboretum. A line-up of award-winning blues musicians in addition to several restaurants serving their most delectable ribs and side dishes. Our bourbon bar is back this year in addition to our beer tent serving your favorite brews. The Illinois State Fair will be held Aug.1020,2023 in Springfield, Illinois. Each year, the Illinois State Fair offers countless hours of live music, games and programs on nine free entertainment stages, shows, hundreds of vendors featuring culinary creations or dynamic products to sell, and a plethora of educational opportunities. Total store remodel underway at Schnucks’ 1615 Camp Jackson Rd., Cahokia, Illinois. The Cahokia store will also be one of the early Schnucks locations to feature electronic shelf tags. In addition, the front end will receive all new check stands as well as the addition of two more self-checkouts. United Food Group, Inc. of Elgin IL is introducing two lines of affordable, convenient, protein-packed, nutritious meals, just add water, heat and eat! Perfect Servings Meals are plant-based meal solutions ideal for eating at home, at the office, in an RV or while camping.

Switching to Lower Cost Coffee Beans

Rising costs are driving some coffee buyers to trade down from arabica to robusta beans with Brazilian Naturals shipments dropping 14% in May and Colombian Milds exports declining for 11 consecutive months, according to the International Coffee Organization. ICO explained the shift is partly due to rising interest rates pressuring margins.

– Source: Reuters

Sandwich Shop Spin-Offs

Owners of some popular sandwich shops are debuting fine-dining concepts to cater to customers’ demand for new dining experiences. The duo behind Los Angeles sandwich shop Wax Paper opened fine-dining restaurant Lingua Franca, the owners of Turkey and the Wolf in New Orleans expanded with a full-service concept called Hungry Eyes and the Texas operators of Spiral Diner are opening a vegan tasting menu restaurant called Maiden.

– Source: Reuters

On June 21, 2123, Naturally Chicago hosted its annual Summer Solstice Soiree at the Fulton Street (Chicago) offices of vital Proteins. Over 200 guests were in attendance who were treated to food and beverages compliments of Chicago’s leading food and beverage producers who are members of Naturally Chicago. Led and founded by Jim Salma (our industry’s greatest champion of the local natural product food industry), Naturally Chicago is the community for our industry’s Good Food & Natural Product Industry. The group provides members with connections at their regular networking events that provide an opportunity to exchange ideas and explore new business opportunities. Naturally Chicago also helps its members as an incubator; giving members resources, access and support to help natural product start-ups and early-stage companies grow and succeed. They also provide members with valuable industry insights and information through educational and thought-leadership programs.

– The Charlotte Observer

Photo: Paul Sakuma/AP

Hospital Focuses on Plant-Based

Promoting plant-based dishes as a way to combat climate change and highlighting the ingredients rather than reminding diners what has been removed from a dish by calling it vegan or vegetarian has helped Brigham and Women’s Faulkner Hospital in Massachusetts get more people on board with meatless dining. The hospital is one of seven health care facilities and universities in the state that have signed on to the Coolfood Pledge to reduce food-related greenhouse gas emissions.

– Source WBUR-FM

Fatigue Can Damage Your Communication

Make your communication with others more effective by being prepared before a meeting, and checking in with your own level of energy, says Muriel Wilkins, the co-founder of Paravis Partners, who recommends stepping back or rescheduling if you’re tired, frustrated or angry. “For some people, it will make things worse for them to hear that their leader is stressed out or doesn’t agree or is tired. And for others, it’ll actually help humanize it, it’ll make it better,” Wilkins says.

– Harvard Business Review

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.

– Visit Food Industry News at Booth #300.

Mark Your Calendars: 2023 Shmoozefest Dates

Monday, September 11

Monday, December 4

Chicagoland’s Real Estate Auction Experts

Prepare to be captivated by the allure of Yokocho, A Japanese Alley Bar with Chef’s Tasting Mittsus (sets of three) and Omakase (“Trust the Chef”) options nestled in Chicago’s trendy Fulton Market neighborhood. Yokocho was conceived by the visionary Susan Thompson , previously located in Wicker Park and was quickly recognized one of the best new restaurants of 2019 by Chicago Magazine. Yokocho is once again poised to become the next sensational culinary experience by mashup of two authentic Japanese dining experiences - Yokocho and Omakase cuisine. Yokocho is a thrilling fusion of Japanese Omakase excellence and a back alley bar that will defy expectations.

At Yokocho, casual elegance intertwines seamlessly with the freedom to savor every moment, creating a captivating dining experience. As you sit at the bar, you’ll watch the chefs skillfully prepare each dish, with precise cuts and artistic plating. The menu changes based on the season. The authentic atmosphere, attentive service, and delicious food will transport you to a different time and place, making for a memorable dining experience that you won’t soon forget.

But that’s not all, they have taken the Omakase experience a step further by incorporating elements of the Yokocho tradition. Their restaurant is designed to encourage interaction and conversation between the guests, with a communal dining experience that brings people together. You’ll feel like you are part of a lively, bustling Yokocho alley, surrounded by the sound of laughter and conversation. You’ll leave feeling like you’ve discovered something new and exciting, a hidden gem that blends the past and the present in the most delicious way possible.

CHEF PROFILE

Bobby Walker Jr. Merrill & Houston’s Steak Joint 500 Pleasant Ave Beloit, WI 53511

Birthplace: Hominy, OK.

Current Position:

Executive Chef.

First Foodservice Job: Sonic Drive-In.

Favorite Food: Anything on the smoker or grill.

Memorable Customers: A local regular customer that always peeked his head in to thank the kitchen staff. One night he walked all the way into the kitchen and handed everyone a hundred-dollar bill and said that was one of the best meals he’s ever had.

Worst Part of Job: Working weekends, holidays. A lot of time away from the family.

Most Humorous Kitchen Mishap: We had a server that always came in and ate the soup. One day when she asked what the soup was, we told her it was cream of chicken liver, so she wouldn’t eat it. We thought she knew we were joking, but she told her table and they ordered it. We made the soup for them on the fly and they loved it!

Favorite Food to prepare: Anything on the grill or smoker. I enjoy the challenge of trying to master the perfect amount of smoke in juicy, tender meat. What part of the job gives the most pleasure? Hearing customers talk about how much they enjoyed their meal.

If you couldn’t be a chef, what would you be and why? Carpenter. It’s my part time job, my only customer is my wife. I love building things and seeing the finished product.

Best advice you ever got was...Don’t make it worse. Where do you like to vacation? I would love to take my family to Disney. I also have never been to a big amusement park.

Who was your greatest culinary influence? I have learned and grown with every person in the kitchen, no matter what their position has been. I wouldn’t be the chef I am today without each of them.

NOTHING TO FEAR...

Call Care to Fix Any of Your Roofing Needs

The 2023 QSR Digital Transformation Conference was held June 23 and 24 at the Renaissance Hotel in Schaumburg. In addition to abundant meals and networking opportunities, conference attendees were treated to insightful sessions, including Addressing the Issue of Workforce Challenges within one of the Fastest Growing Legacy Industries, Building the Restaurant of the Future, Using Technology to Fuel Massive Franchise Growth, Leveraging your Marketing Toolkit to Make your Grand Opening a Success, Actionable Ways to Understand and Optimize the Customer Journey for your Brand, and others. This event was presented by Industry.Io. Food Industry News was proud to be one of this year’s sponsors.

Just in time for Back-toSchool season, PackIt is introducing a new line of freezable lunch boxes designed for and inspired by preschoolers! The Playtime Lunch Boxes feature a new rounded shape and a brightly colored kid-friendly designperfect for little hands with big personalities. Eco-friendly and reusable, this new line of innovative lunch boxes keeps food organized and fresh for hours.

El Vaquero Mexican Restaurant Announces Opening of New Location in Cincinnati

El Vaquero Mexican Restaurant is excited to announce the opening of its newest location in the vibrant Clifton community in Cincinnati . The restaurant, located at 2845 Short Vine Street, is the 20th location for the award-winning concept, which operates restaurants throughout Ohio and Michigan.

"We are thrilled to expand in the Cincinnati region and provide guests with authentic Mexican cuisine in a lively atmosphere," said General Manager Gustavo Ornelas. "We are committed to serving our guests using only the freshest ingredients, and we can’t wait to share our passion for quality and authentic Mexican cuisine with the Clifton community.”

Celebrating its 30th anniversary in 2023, El Vaquero combines highquality meats and seafood, colorful

vegetables, and unique sauces and spices to create a tasty experience with each dish served. From tempting appetizers and a la carte items to hearty combination meals and delicious desserts, guests are sure to find something to enjoy.

El Vaquero was founded more than two decades ago by Efrain Quezada and Fernando Morales who set out to establish and open a Mexican restaurant dedicated to the style of “on the range” cooking. They opened their first restaurant, El Vaquero Mexican Restaurant on Riverside Drive in Upper Arlington, Ohio. Using distinctive spices and authentic original recipes to create those Vaquero favorites, El Vaquero today has attached other dedicated and passionate owners to the enterprise with 20 locations across Ohio and Michigan.

A mind is like a parachute – it doesn't work if it is not open. – Frank Zappa

YOUR EXTERIOR SIGNAGE EXPERTS

The Top 10 of the 202 List of Largest C-Store Chains

CSP has released its annual listing of the largest convenience-store chains in the United States. The 2023 Top 202 is the result of hours of calling, counting and collaborating to create the most comprehensive look at the top retailers in convenience retailing across the country.

The new list shows the top three positions holding steady with 7-Eleven, Circle K and Casey’s General Stores leading the industry. After that, ranks begin to shake up as the largest retailers in the channel continue to execute aggressive growth strategies through both new-to-industry store construction and acquisitions.

Ace Pickleball Club, operator of state-of-the-art indoor pickleball facilities, has just announced further expansion plans with 30+ franchises sold throughout the U.S. including Arizona, California, Florida, Illinois, Indiana, New York and Pennsylvania. Coffee Fest Orlando is the perfect place to connect with fellow coffee professionals who share your passion and love for the coffee and beverage community. So, mark your calenda rand get ready for an unforgettable experience, Nov. 10 - 11, 2023 - Orange County Convention Center, Florida.

DoubleTree by Hilton Abilene Downtown Convention Center debuts in heart of America’s Storybook Capital in Texas. 200room hotel features a smokehouse restaurant, cocktail lounge and more than 23,000 square feet of meeting space. Healthy Snack Market size is set to grow by USD 28.46 billion from 2022 to 2027; the rise in disposable income and change in lifestyle drive the market growth – Technavio Hy-Vee, Inc. announces the opening of its new, totally reimagined grocery store in Nebraska. The 135,000-square-foot store in Gretna, Hy-Vee’s largest store to date, is accompanied by a 6,300-square-foot Aisles Online grocery delivery and pickup service and a 4,250-square-foot Hy-Vee Fast & Fresh convenience store adjacent to the grocery store. MamaMancini’s Inc., a leading national marketer and manufacturer of fresh Deli prepared foods, announced that it has purchased the remaining 76% interest in Chef Inspirational Foods, Inc., a deli prepared food sales agent, following up on the June 2022 acquisition of a 24% minority interest in CIF. Perkins Restaurant & Bakery and Huddle House accelerate multiunit Franchise Growth. In the

past five months, Ascent Hospitality Management has closed five multi-unit agreements for a total of 14 restaurants across five different states, including Arkansas, Florida, Georgia, Kentucky, and Texas. Plate IQ announces Industry Expansion as the Top AP Automation Provider for the Independent Grocery & Retail Space. This marks the first of many growth initiatives that will see Plate IQ launch its revolutionary AI & machine-learning AP Automation tools in a number of new industries throughout the year. Puratos US, a global leader in innovative bakery, patisserie, and chocolate ingredients, announced ground-breaking plans to open the first dedicated bakery glaze plant in the United States by 2025. The new plant will be built in the heart of the company’s main US campus in Pennsauken, New Jersey. The online gambling market size is set to grow by USD 150.5 billion between 2022 and 2027 and register a CAGR of over 11.03%, according to Technavio’s latest market research report. APAC to account for 39% of the market growth. United Airlines announced plans to significantly grow its position as Denver’s leading airline, adding 35 flights, six new routes, a dozen new gates and three clubs, including the largest ones in the carrier’s network. Wisconsin State Fair Park in West Allis is the home for the Wisconsin State Fair, presented by US Cellular which takes place Aug. 3-13, 2023. Enjoy dozens of FREE entertainment stages, rides and games in SpinCity, animals, family activities, events, contests, shopping vendors, and culinary delights.

Domino’s will expand its electric pizza delivery fleet by adding 300 additional custom-branded 2023 Chevy Bolt electric vehicles by the end of the year. An initial run of 800 EVs were announced last November. Domino’s operates more than 20,000 stores in more than 90 markets.

Rule #1 for success:

If you don’t take care of your customers... someone else will.

Forklifts

Arial lifts

Industrial Vehicles

Railcar Movers

847-699-3300

Stretch-Wrappers Utility Vehicles New, Used, Rental Warehouse Solutions

Maintenance Services Parts Fleet Management

Yesterday Today

Through

See how we can help increase your employee’s efficiency, call us today.

708-674-6811 VossEquipment.com

The Chicago Chefs Chapter of the American Culinary Federation recently hosted a meeting at the offices and test kitchens of Affinity Food Brokers. Chefs, members and guests were treated to a sumptuous buffet of Smithfield food products and menu items made with the very fresh frozen vegetables from Arctic Gardens. To top things off, the Joliet Junior College Culinary Team made an appearance and received a $500 donation from the Artic Gardens Brand. The JJC Team will be competing at this summers’ ACF National Convention student culinary competition.

a dedication to our customers and a commitment to our employees, Voss Equipment created a legacy of longevity.

Port Edward Restaurant –A Unique Dining Experience with a Nautical Flair

Overlooking the beautiful Fox River in Algonquin, Illinois, Port Edward has been serving award-winning food in a unique and inviting atmosphere for over 54 years! A destination for local, regional, and often, international visitors, Port Edward maintains its reputation as a truly unique seafood restaurant by serving high-quality food prepared and presented with care and attention to every detail.

Hilton Named Most Valuable Hotel Brand For Sixth Consecutive Year

Hilton has once again been named the most valuable hotel brand in the world, remaining above its pre-pandemic brand value and topping the Brand Finance Hotels 50 ranking with $11.7 billion in brand value. In addition to being named the most valuable brand, seven other Hilton brands were also included among the Hotels 50 ranking including Hampton by Hilton, DoubleTree by Hilton, Embassy Suites by Hilton, Homewood Suites by Hilton, Home2 Suites by Hilton, Curio Collection by Hilton and Conrad Hotels & Resorts brands.

Cary Miller Presents: PEOPLE SELLING THE FOOD INDUSTRY

This month I am proud to be pictured with Rohini Dey, owner of Vermillion IndianChinese Restaurant in Chicago Rohini is also the founder of Let’s Talk Womxn, a national movement started in 2020 with 10 women which has now grown to over 80 women busi ness owners. The group has launched many collaborative city and national initiatives including women’s restaurant week, gift bas kets, multi-restaurant takeout meals, in person supper clubs & conversations, panels, picnic in white with the city, International Women’s Day celebrations and digital cross-promotions. LTW Chicago has jointly published opinion pieces, met with the governor of Illinois and the City Council of Chicago, and received much media coverage, all of which magnifies their voice and visibility.

Nat Caputo is a second-generation food industry veteran and visionary specializing in the cheese category

In 1978, the Pasquale Caputo family has been proudly crafting the finest Italian cheeses, bringing authentic old-world taste and tradition into every bite. Today the company and brand continues this legacy and is considered one of the leading manufacturers of the highest-quality dairy products. They strive to earn the loyalty of every customer, by being superior in quality, consistency and customer satisfaction, while offering the utmost competitive pricing. This is achieved by the strong family culture generating employee enthusiasm and dedication, along with innovation and family pride, all driving forces in their pursuit of customer satisfaction. You can see their flyer insert on page 9 of this issue

Cory Bunting is with Easy Ice, a national full-service ice machine leasing company. Easy Ice makes it “Easy” for their customers to work with them through its programs which include leasing top quality ice machines, bins and dispensers, delivery & installation, preventive maintenance and cleaning, all repairs, including parts and labor, professional grade water filtration systems, complimentary breakdown ice, simple ice machine upgrade programs and a 30-day cancellation for qualified customers. To learn more about Easy Ice, you can see their ad on page 15 of this issue

Erin McGuire is a tabletop and furniture specialist with Zink Foodservice, one of our industry’s leading rep firms specializing in helping independents, chains and dealers with their cooking equipment, automation, tabletop, smallware’s, furniture and design needs as well as water filtration and other niches. Because of Zink’s size they have many resources and people (like Erin) who can help buyers chose the correct equipment for their needs and budget. With the foodservice industry becoming even more competitive, it makes great sense to upgrade your dining rooms with tabletops that add flair and drama to every dining experience. Contact Erin for ideas and to schedule a visit to the company’s showrooms. You can see Zink’s ad on page 10 of this issue.

Brian Holtorff is with Mahoney Environmental, a firm offering used cooking oil collection and recycling. Mahoney’s process works hard to recycle your used cooking oil while improving employee safety, sanitation and the total cost of frying. Brian has been working with restaurants and other food businesses for decades and is considered an expert and very dedicated to providing service and insights to his customer base. You can find his company listed in our Buyers Directories under Grease Removal Service

Carnation Breakfast

Essentials Shakes Up

Breakfast Aisle with New Girl Scout Cookie

Inspired Flavors.

Carnation Breakfast

Essentials Nutritional

Drinks in Girl Scout

Thin Mints and Girl

Scout Coconut Caramel

Inspired Flavors Now at Retail Stores Nationwide.

Paris Hilton Is Helping Bring Back the Hotness for Taco Bell’s Volcano Menu

Taco Bell casts Paris Hilton for the return of its Volcano Menu, a big seller back in the 2000s. “We’re always listening to our fans, and the extensive passion and needs of the Volcano fanbase could no longer go unmet,” says Taylor Montgomery, U.S. brand CMO. “Taco Bell is always looking to deliver on the ‘surprise’ factor for fans and build on our reputation of choosing authentic partnerships with those who are already mega-fans,” he says. “So, to bring the heat for this major campaign, we called on none other than Paris Hilton—always in-the-know on what’s hot.” – Source: musebycl.io

Four Seasons Celebrates Global Michelin Star Leadership with 32 Stars Across Dynamic Restaurant Portfolio

Building upon a longstanding history of culinary excellence, Four Seasons has once again maintained its leadership position of holding the most Michelin stars of any single luxury hospitality brand with 32 stars across 25 restaurants in 19 hotels and resorts globally. Even more notable is that 27 of these stars were awarded to original restaurant concepts, independently owned and operated by Four Seasons. This latest recognition sits among the company’s host of international restaurant and bar accolades, which include 50 Best, La Liste, Gault Millau, Wine Spectator and more.

Vienna Beef Inducts King Gyro Into Hot Dog Hall of Fame

Newest HOF Member Has Served Chicago-Style Hot Dogs for Nearly Three Decades

Vienna Beef, the legendary Chicago company synonymous with the city’s iconic Hot Dogs, Italian Beef and other products, announced King Gyro (5500 Broadway, Merrillville, IN 46410) was inducted into The Vienna Beef Hot Dog Hall of Fame. Bob Schwartz, Senior Vice President at Vienna

Beef, bestowed the honor on the local vendor that has been providing exceptional customer service and quality food for almost 30 years. King Gyro was presented with a commemorative Vienna Beef Hot Dog Hall of Fame plaque, banner, pin, and Hall of Fame branded apparel at the event. Jim Vranas accepted the award with pride, in loving memory of his late brother Steve. It was back in 1994 that brothers Steve and Jim Vranas created a quickservice, almost endless menu that still serves folks of diverse culture and backgrounds. During their reign, they have won over their customers and even won a Northwest Times ‘Best of Region’ foodservice award.

Not only that, but they established themselves as the ‘go to’ place for many customers. However, just over a month ago, Steve Vranas passed away at the age of 57. Suddenly, King Gyro and the Vranas family were missing a major piece of the team that created this 30-year foodservice icon. Jim Vranas and key employees like Angel, Amber, and Tanaya continue working and fulfill their vast menu of quality products including Vienna Beef Hot Dogs and their King and Chicken Gyros. They also feature Italian Beef and Sausage, Burgers, Patty Melts, Chicken, Ribeye, Fish Sandwiches plus so much more. Their broad menu features many dinner entrees. Over the past 30 years, Steve and Jim have sponsored local churches and youth sports teams as well as working closely with neighborhood community groups.

It is this broad attention to all facets of a successful restaurant committed to its community that inspires Vienna Beef to choose to induct King Gyro in Merrillville, Indiana into the Vienna Beef Hot Dog Hall of Fame, which was created to honor longtime local foodservice operators that have developed into neighborhood landmarks. Out of thousands of Vienna Beef customers over the years, we have recognized just 145 businesses nationwide since the award was inaugurated in 2006. We are extremely proud to welcome King Gyro as the 146rd recipient. Congratulations to Jim Vranas their entire staff.

The Vienna Beef Hot Dog Hall of Fame was created in 2006 to recognize loyal vendors that have become landmarks in their neighborhood through outstanding customer service, community leadership, operational longevity, philanthropic efforts, and devotion to quality operations. For more information visit: ViennaBeef.com/ Hall-of-Fame.

The Cost of a Bad Boss Could a “Bad Boss” Be Costing Your Business Thousands?

Even when a restaurant’s mission statement includes caring for and motivating employees, there can be managers who don’t play along or simply aren’t able. They mistreat and disrespect people who work for them, might not follow through on commitments or show gratitude for someone else’s efforts, and are possibly short on compliments and ridicule employees in public.

Bill Lecos Owner/Founder: Forklift Restaurant Consulting

Employees who work with a bad boss experience stress during and after work hours. They dread going to work and only do it for the money, spending valuable work time complaining to coworkers about the difficult situation. And, likely, after an abundance of frustration, time, and physical stress, there’s nothing left for them, but to quit.

LinkedIn compiled studies on the impact of bad bosses and found similar outcomes.

A Sampling of the Results 1:

• Employees with a bad boss waste 10% to 52% of their work time.

• 48% intentionally decreased their work effort.

• 38% intentionally decreased the quality of their work.

• 63% lost work time avoiding their boss.

• 78% said their commitment declined.

• 25% admitted taking their frustration out on customers. Turnover percentages vary, but many quit without notice. The cost and time needed to recruit and train replacement employees can be expensive, especially in a strained labor market. Additionally, even if only one customer is affected, there is an immediate monetary loss which may compound over time.

Establish the monetary contribution your employees make to your business, and then apply this formula:

Lost Productivity + Hiring + Training + Lost Customers = $ off the bottom line.

Or, ensure there is the right leadership in place, and with it, a strong and highly motivated staff that will deliver their entire contribution to the bottom line.

– You can find the Forklift consulting ad on page 22.

Celebrating five decades of definitive anthems and some of the most recognizable hits of all-time, four-time Grammy award-winning and diamond-certified Boston rock legends Aerosmith (Steven Tyler, Joe Perry, Tom Hamilton, Brad Whitford and Joey Kramer), announce the release of the ultimate career-spanning Greatest Hits collection.

Americans believe they will need $1.27 million to retire comfortably, according to the latest set of findings from Northwestern Mutual’s 2023 Planning & Progress Study. That number continues to increase, up from $1.25 million reported last year. American Family Field features North America’s only fanshaped convertible roof, whi ch can open and close in less than 10 minutes. It is the ballpark of Major League Baseball’s Milwaukee Brewers with a seating capacity of 41,900.

Cars.com American-Made Index sees 260% jump in Electrified Vehicles since 2020, Tesla lands Top Spots. GM, Ford, Honda and Toyota Claim Most Vehicles on 2023 Index. Cog Hill Golf, a Jemsek Golf Facility, is a historic 72-hole public golf facility located in Lemont, Illinois. Dubsdread (Course #4) has been awarded “America’s 100 Greatest Public Golf Courses” by Golf Digest and is Rated #1 in Illinois-Golfweek. Their year-round facility includes two golf shops, a restaurant and banquet hall. Foil-packet meals is a technique that involves wrapping your meal, including your favorite seasonings and sauces, in heavy duty non-stick Reynolds Wrap Grill Foil to create a tightly sealed packet that locks in all the flavors. Foil packet dinners are the perfect way to simplify cooking while camping or grilling outdoors. Rent prices have surged by 208% since 1985 from $378 a month to $1,163, outpacing inflation by 40% and income by 7%, according to new research from Real Estate Witch, an online publication that connects readers with expert real estate advice, owned by Clever Real Estate.

Road Trip fun, Briarpatch - I Spy card game is a seek-and-find card game and perfect for keeping kids entertained and appreciating the

scenery on the road. Whether on short rides or on cross-country road trips, children will enjoy the challenge of finding objects that match their cards outside their car. The Knot Worldwide unveils its 2023 Global Wedding Report, revealing increased reliance on Vendors PostCOVID. New study from the global leader in weddings shows couples are increasingly relying on wedding professionals; more than half of U.S. couples video-chatted with vendors in 2022, up 35% from 2019.

The National Park Service (NPS) Junior Ranger program is an activity based program conducted in almost all parks, and some Junior Ranger programs are national. Many national parks offer young visitors the opportunity to join the National Park Service “family” as Junior Rangers. The Ritz-Carlton, Grand Cayman and Eric Ripert, chef of renowned Le Bernadin and Blue restaurants (located in the resort), have just announced the list of chefs and beverage experts who will participate in the 15th edition of the Cayman Cookout, which will take place January 9-15 next year.

Treasure Island Resort & Casino is the only casino in southern Minnesota located on the Mississippi River. The property features more than 1,800 slot, video poker and video keno machines, 44 table games, a poker room and a 500-seat high-stakes bingo hall. Treasure Island’s 788-room hotel is the second-largest hotel in Minnesota. U-Haul is the No. 1 choice of do-it-yourself movers with more than 23,000 rental locations across all 50 states and 10 Canadian provinces. Their customers’ patronage has enabled the U-Haul fleet to grow to 192,200 trucks, 138,500 trailers and 44,500 towing devices.

“ It's tough to make predictions, especially about the future.”

– Yogi Berra

DAIRY-DISTRIBUTOR

DATABASE SOFTWARE CONSULTING IT Impact Inc Page 41

DESSERT SUPPLIES

Fox Valley Farms

Chicago Sweet Connection Page 48

Cheesecakes

Valley Farms

DESSERTS-WHOLESALE

Lezza Spumoni & Desserts Page 27 708-547-5969

DIRECT MAIL PROGRAMS

Food Industry News 847-699-3300

DISHWASHING & CHEMICALS

C-Soap/CSI 888-908-5600

DISINFECTING SERVICES

Sexton Group Floor Care Page 25 847-827-1188

Kleen Teem Group 888-717-0360

DISPOSABLE PACKAGING

Wan Xing Lin Inc Page 04

DRAM SHOP INSURANCE

Viti Insurance 847-432-1000 DRAPERIES-CLEANING

Sexton Group Floor Care Page 25 847-827-1188

DUCT

FILTERS-EXHAUST SYSTEMS Olympia Maintenance

SUPRESSION SYSTEMS Fox Valley Fire & Safety Page 31

FOOD DISTRIBUTORS

Chef’s Kitchen/Dearborn Page 28

Cugini Distribution Page 18

Devanco Foods Page 19

Food Industries Page 42

Foodservice: Chicago Page 13

Anichini Brothers

Chef’s

MEDITERRANEAN FOODS Olympia Food Industries Page 42

MENUS-CUSTOM PRINTED Accurate Printing

MILK Instantwhip Chicago Page 18

NEIGHBORHOOD MARKETING LED Billboard Trucks

OILS & FATS-COOKING

Vegetable Oils Page 11

OILS & SHORTENING

SATELLITE TV SYSTEMS

SAUSAGE

Anichini Brothers 312-644-8004 Crawford Sausage 773-277-3095

Red Hot Chicago

Vienna Beef

SCALES

Berkel Midwest

SCALES-SALES & REPAIR

Accurate Scale Company

SEAFOOD

Fisherman’s Pride Page 47

SEATING

Trendler Inc Page 29

Solo Seating LLC

Waco Manufacturing

SELF-SERVICE ORDERING KIOSKS

Alpha POS Services Inc

SEWER(MAINT)-RODDING & JETTING

Tierra Environmental Page 17

SHAKE MIX

Fox Valley Farms

SHIPPING-REFRIGERATED & FROZEN

800-249-5226

773-278-7800

800-921-9151

773-847-1820

800-543-2110

773-255-4407

231-284-9996

312-733-0054

630-690-9232

888-551-1998

630-231-3005

Perishable Distribution Solutions Page 09 888-491-1641

SHORTENING

Columbus Vegetable Oils Page 11 773-265-6500

SIGNAGE-INDOOR & OUTDOOR

American Graphics & Sign Page 24 888-774-6270

SLICERS - AUTOMATED

CES Nationwide

SLICERS-SALES & SERVICE

773-533-3333

Berkel Midwest 800-921-9151

SOCIAL MEDIA MARKETING

Create Inc Chicago Page 32 773-664-4024

SOFT DRINKS

PepsiCo Foodservice

SOFT SERVE-ICE CREAM/EQUIP & SUPPLIES

773-893-2319

Kool Technologies Page 04 630-483-2256

SOFT SERVICE MIX

Fox Valley Farms 630-231-3005

SOFTWARE PROGRAMS - CUSTOM

IT Impact Inc Page 41 312-809-5456

SOUP BASES

Tec Foods Inc 773-638-5310 SOUPS

Bistro Soups (Div of Vienna Beef)

SPECIALTY FOODS DISTRIBUTOR

773-278-7800

773-278-7800 Vienna Beef

Specialty Food Show

212-482-6440 SPICES

La Criolla Page 14 312-243-8882

Tec Foods Inc 773-638-5310 SPIRITS

R Jelinek Midwest

STAFFING-SERVICES

708-691-3895

All About Personnel Page 07 630-336-6238

Atlas Employment Services Page 31 847-671-1557

STEAM CLEANING

Unveiling the Power of Psychological Pricing Techniques in the Restaurant Industry

In the competitive restaurant industry, pricing strategies are crucial in attracting customers and driving sales. Psychological pricing techniques can significantly impact consumer perception and decision-making, maximizing profitability. This article explores practices applicable to the restaurant industry that entice customers and boost sales.

Charm pricing, or “left-digit pricing,” involves setting prices ending in “9” or “99” to create the perception of lower prices. Research shows that prices ending in “9” are more appealing, encouraging impulsive decisions. Bundle pricing combines multiple items or services into a discounted package, capitalizing on perceived value. Restaurants can offer meal combos or fixed-price menus to increase the average transaction value.

Decoy pricing introduces a higher-priced option to make other options seem more affordable. By positioning a premium item alongside other choices, restaurants can influence customers to opt for lower-priced items with higher profit margins.

Prestige pricing leverages higher prices to create an exclusive and luxurious image,

appealing to high-end establishments.

Menu engineering strategically designs menus to guide customer choices and maximize profitability. Visual cues like highlighting specific items, positioning high-profit dishes, and using appealing descriptions influence customer decisions. For example, graphic elements, prominent placement, and vivid descriptions make dishes more enticing.

Rick Fazio Vice President of Sales, Employco

By utilizing psychological techniques like charm pricing, bundle pricing, decoy pricing, prestige pricing, and menu engineering, restaurants can leverage consumer psychology to attract customers, enhance their experience, and drive profitability. However, maintaining customer trust and satisfaction is crucial. Understanding the psychological factors influencing consumer decisions and tailoring pricing strategies accordingly can lead to success in the dynamic restaurant market.

You can find Employco USA in our directory under ‘Health Insurance and Payroll Service’.

Cane’s Opens Flagship in NYC

Raising Cane’s, one of the nation’s fastestgrowing Restaurant chains, is bringing its iconic Cane’s Sauce and craveable Chicken Finger meals to New Yorkers and tourists alike with its Global Flagship in Times Square., 1501 Broadway. Boasting 8,000+ square feet and a roster of more than 165 Crewmembers, the Global Flagship will be home to one-of-a-kind Cane’s merch, a custom mural painted live by New York-based artist Timothy Goodman, captivating seasonal window displays, custom design elements, and many nods to its namesake and mascot,

the beloved yellow lab Cane. The brand’s Flagship marks the first of 25 Restaurants set to open within the next three years in the boroughs and greater NYC.

Saturday 8:30 a.m. – Noon

FREE Networking, Tasting and Educational Event

Monday, Sept. 11 5 - 9 p.m. Event Co-Sponsors

Open to all Food Industry News readers. No RSVP needed.

Our next Shmoozefest will feature Erik Baylis, Founder and President of Big Onion Hospitality, operators of several restaurant concepts and multiple locations, including Fatpour Tapworks, Woodies Flat, Hopsmith Tavern and CSK Chicago

Join us for valuable insights, leadership and ideas on how Erik has consistently developed new concepts resulting in high volume and culinary excellence.

CHEF PROFILE

Jorge Mosquera

Double Tree

Oak Brook

1909 Spring Rd. Oak Brook, IL 60523

Birthplace: Ecuador

Current Position:

Executive Chef

First Foodservice Job:

Mezaluma Restaurant Aspen, Colorado.

Favorite Food: Steaks.

Awards/Honors: Manager of the Year.

Memorable Customers: Sylvester Stalone.

Worst Part of Job: When you have to fire someone.

Favorite Food to prepare: Pasta.

What part of the job gives the most pleasure? Happy guests.

If you couldn’t be a chef, what would you be? Teacher. Best advice you ever got was...[Bring a] great attitude. Where do you like to vacation? Ecuador.

Feeding People for 40 Years

City Harvest, a New York nonprofit that distributes food to people in need, is celebrating its 40th year. The organization works with chefs, bakers and mixologists for events like its recent Summer in the City tasting event to raise funds and awareness of food insecurity.

– Source: Forbes

Panera Combats Food Waste

Sustainability has been a key value at Panera Bread since its founding, and Chairman Niren Chaudhary is building on that legacy as he stresses the urgency of addressing the foodservice industry’s role in combating food waste and the effects of climate change. “Having a broader impact as a leader at this time in the economy, in the world, I think is massively important,” Chaudhary said.

– Source: QSR

Make Way for Deli-Style with Subway Slicers

Subway has invested about $80 million to install meat slicers at its more than 20,000 US restaurants in recent months, and the new equipment will enable the brand’s next menu update. The chain will introduce its four new Deli Heroes, including the Titan Turkey and the Garlic Roast Beef, with plans to give away 1 million of the six-inch sandwiches.

– Source: Restaurant Business

Your business deserves exposure — and a reliable advocate.

Performance Foodservice – Chicago recently hosted a Summer Flavor Fest at their Culinary Event Center in Oswego, IL . The party featured Performance’s family of exclusive brands, including Braveheart Black Angus Beef, Allegiance Pork, Contigo Hispanic ingredients, and Peak produce. The party highlights were a BBQ tent manned by Chris Holden (Performance Center of the Plate Specialist) and chefs from Main Street Smokehouse (Mendon, MI) and Bourbon’s Smokehouse (New Lenox, IL) plus a burger competition featuring local chefs: Chef Brad – The Grill at Fritz’s Pour House (Joliet, IL); Chef Ryan – Moe Joe’s Restaurant (Plainfield, IL); Chef Juan – Beach Ave BBQ (Brookfield, IL). Congratulations to Chef Ryan who won 1st place in both categories (Judge’s selection and People’s Choice).

In addition to the Center of the Plate activities, guests enjoyed a variety of summer drink recipes, music provided by the Red Bull Event Vehicle DJ, plus outdoor games including Axe Throwing.

For more information about Performance Foodservice – Chicago or to schedule a personalized business consultation at their Culinary Event Center Test Kitchen, please contact a Performance Foodservice Area Manager at 630-896-1991.

“A pessimist sees the difficulty in every opportunity, an optimist sees the opportunity in every difficulty.”

— Winston Churchill

Raise the Value of Your Business and Increase Your Seating Capacity!

• Any Size, Street Level and Rooftops!

• We work with owners, designers, architects, chains, independents, hotels, clubs, resorts, cafes, bars and others.

• We offer full service to save you time and money, including design, permits, installation, heaters, lighting, fans.

• Sales and installations across the USA and Caribbean.

The Food and Beverage Equipment Executives of Chicago (FBEE: a group in existence since 1940) and the Restaurant Business Brokers Alliance (RBA) recently hosted a networking mixer bringing together food business sales reps, company owners and brokers to foster new connections and open new windows of opportunity. The event was held at MT Barrels Sports Bar & Live Music Venue in Schaumburg. Bites were provided by Consumers Packing Company and Vienna Beef.

AI and Machine Learning to Avoid Closures

AI and machine learning can now use real estate and restaurant data to help avoid premature restaurant closures. Now available on demand, The Borne Report, Location Reporting Engine (LRE) is like a CarFax for restaurateurs. This marketing planning report looks at cuisine feasibility and revenue projection at any potential or actual business address, generating fully customizable Google Slides in just minutes.

Using machine learning and the nation’s largest restaurant-specific dataset, The Borne Report can de-risk the industry; opening a restaurant no longer has to be such a gamble. This system can inform decisions, identify the best locations for a specific concept or provide date-driven ideas on how an existing brand can appeal to potential diners. Everything from ideal menu items to open hours to estimated revenue: the data is out there.

– Source: bornereport.com

BOOKSHELF

Where to Go When (Second Edition)

Authors: Sarah Baxter and Paul Bloomfield

Publishers: Lonely Planet

ISBN-13: 978-1838695040

Spark your curiosity with decision-making flowcharts to inspire your next unforgettable city break, tropical beach vacation, wildlife encounter and more – all organized by month with amazing weekend escapes, one and two week experiences.

Sip lip-smacking beers and contemplate fine Flemish art in Bruges during February; enhance your wellbeing with a yoga retreat in Australia’s Byron Bay throughout June; cycle the USA’s Death Valley during the cooler month of November and you’ll soon see just why each destination is so wonderful to be in at that exact moment. With so many inspiring month-by-month holiday recommendations, Where to Go When 2nd Edition offers travelers a lifetime of offbeat adventures and well-known wonders to pursue.

Inside

Where to Go When 2nd Edition

• 25 destinations for each month, covering every corner of the globe.

• Handy decision-making flowcharts to help you choose your next exciting getaway based on your travel passions and the activities that appeal to you the most.

• Special monthly events, festivals and celebrations calendar.

• Intuitive keys and color coding that suggest ideal trip length: short break, one week, two weeks, and more.

• Amazing experiences for all interests: wildlife and nature, adventure, value, culture, journey, food and drink, personal growth, relaxation.

• Top budgeting tips in clear grids and diagrams so you can get the most out of your money.

• Super family friendly breaks and experiences plus suggestions on when to leave the kids at home.

Whether you’re planning a bucket list break full of unique challenges or you’re looking to book a spontaneous long-weekend away on a tight budget, this indispensable travel guide will help you find your perfect adventure, whenever and wherever you want to go. Alternatively, gift Where to Go When Second Edition to the traveler in your life and set their wanderlust alight.

NuZee Lands Deal with Stone Brewing to Launch Line of Specialty Coffee Products

NuZee, Inc., a leading coffee co-packing and technology company, announced that it has entered into a five-year global licensing agreement with Stone Brewing, the nation's seventh largest craft brewery, sold in all 50 states and internationally in over 40 countries. Under the exclusive agreement, NuZee intends to co-manufacture and distribute Stone Brewing specialty coffee products nationwide through a vast network of natural grocery, traditional grocery, and convenience store channels, as well as office coffee and hotel brokers and distributors. NuZee also intends to build a strong direct-to-consumer business by marketing the specialty coffee line to craft beverage customers around the world on a dedicated website. The new product line is expected to launch in Q3 2023.

The Original Ghirardelli Chocolate & Ice Cream Shop reopens in San Francisco’s historic Ghirardelli Square . After a six-month renovation of the historic building, the store celebrates Ghirardelli’s history and craftmanship as a U.S. chocolate pioneer and the company’s legacy in San Francisco dating back to the 1850s. The store will feature North America’s largest flowing chocolate wall, pictured here.

Bonefish Grill, the casual dining restaurant for land and sea fare launched a new Social Hour that serves up good times with an all-new style. The innovative experience, which brings people together to enjoy a craveable menu of Bonefish Grill favorites and creative cocktails in a spirited yet relaxed setting, will be available daily at all locations.

Photo: Albert Law

Our Project Management team has over 100 years of collective restaurant construction experience.

With VALERIE MILLER TRAVEL

Project history covers variety from quick serve to white table cloth.

Well established with sub-contractors. Proven in value engineering projects.

Call Christine today:

capitolconstruct.com Click on Chicago tab for more highlights.

Optimize and Maximize Your Warehouse Space

Margaritaville Beach Resort South Padre Island recently opened as the first Texas beachfront resort in the Margaritaville portfolio. Set on a prime location in South Padre Island, the destination uniquely offers all-ocean view rooms and condos with a fun, relaxed ‘no worries’ vibe.

Island

cocktails and bar bites; and Joe Merchant’s Coffee & Provisions, a grab-and-go destination for bold coffee drinks and quick bites.

If you’re facing a cramped or disorganized warehouse or planning to design a new one, Voss Equipment offers tips to help you optimize your space while improving safety and efficiency. Learn how to maximize your warehouse space and discover untapped square footage:

Storage System: Increase storage density by selecting the appropriate shelving and racking systems for your space. Different options offer varying levels of efficiency, allowing you to make the most of your available area.

Utilize Vertical Space: Make use of vertical storage options to maximize square footage. Instead of bulky floor storage, consider vertical solutions like pallet rack storage. By storing items higher up and freeing up aisle space, you can improve safety and maneuverability within your warehouse.

Select the Right Pallet Racks: Research and choose pallet racks that suit your needs and applications. Pallet racks are designed to take advantage of vertical space effectively. Learn more about the wide range of options available on Voss Equipment’s website.

Incorporate a Warehouse Mezzanine: If your warehouse feels cramped, a mezzanine floor can be an excellent solution. By adding a mezzanine, you can nearly double your existing workspace.

Optimize Storage Containers: Ensure you’re using storage containers that properly fit the items you’re storing. Oversized containers waste precious space. Finding well-structured containers that match your products will free up additional storage capacity.

With our expertise in material handling and warehouse optimization since 1934, Voss Equipment is your trusted partner in the Chicagoland area.

– You can see Voss Equipment’s ad on page 9.

“We are thrilled to bring Margaritaville to the South Texas coast, allowing locals, guests, and visitors alike to experience a one-of-a-kind oasis,” said Rone Middler, General Manager of Margaritaville Beach Resort South Padre Island. “An easy drive or plane trip from the major metro areas of San Antonio, Austin, Dallas, and Houston and convenient access to Mexico, Margaritaville Beach Resort South Padre Island provides the perfect getaway for guests of all ages looking for fun, relaxation, and adventure.”

Highline Hospitality Partners, the hospitality investment platform launched by Highline Real Estate Partners (HREP), invested more than $30 million to completely transform the Pearl Hotel South Padre into a Margaritaville resort that reflects the quintessential laidback lifestyle.

Guests are immediately transported to a vacation state of mind in the island-inspired design of the resort’s 200 guestrooms and 50 beachfront condos with one, two, or threebedroom configurations.

Dining options include three restaurants and bars, including LandShark Bar & Grill, which offers indoor and outdoor patio seating overlooking the Gulf of Mexico; the Salty Rim Bar & Grill, a swim-up bar, serving signature

The area’s largest hotel pool, heated all year round, is surrounded by private cabanas and a separate area for kids. Nearby Hammock Row allows guests to swing and sway in the gulf breeze under towering palm trees while outdoor fire pits encourage guests to unwind. Those interested in beachside adventures can conveniently schedule activities, including windsurfing, banana boat rides, parasailing, offshore fishing, dolphin watching, or wave runner rentals at the resort’s concierge desk.

Adjacent to the resort is the Sapphire Spa, offering guests the opportunity to rejuvenate with an array of blissful treatment options and a full hair and makeup salon as well as a fully equipped fitness center.

The resort hosts meetings, special events, Quinceañeras, family reunions, and weddings of every size, offering 8,000 square feet of indoor and outdoor meeting space with access to the latest audio/visual equipment and other convenient amenities.

Margaritaville Beach Resort South Padre Island is nestled on the sands along the sparking waters of the Gulf of Mexico, Margaritaville Beach Resort South Padre Island provides travelers with a tropical twist on Texas tourism with 200 guestrooms and 50 beachfront condos. The newest resort in the area and the only one offering all ocean views from every room all year round. For more information, visit - margaritavilleresorts.com/ margaritaville-beach-resort-south-padre.

Margaritaville Beach Resort South Padre