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.

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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.

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.