Food Industry News: June 2024

Omakase: A Lifelong Dedication To Japanese Cuisine

With a rich background steeped in Japanese culinary tradition, Takashi Iida and Shoji Takahashi bring their unparalleled expertise to the heart of Chicago’s West Town neighborhood with the grand opening of Omakase Shoji (1641 W Chicago Ave). The concept is a collaborative effort led by the guidance of Takashi Iida, with the execution overseen by Executive Chef Shoji Takahashi, who is a protégé of Takashi. Together, they will deliver an authentic

Japanese dining experience. Omakase Shoji marks Takashi Iida’s last grand endeavor, as he sets his sights on captivating American palates with an authentic omakase experience in partnership with Shoji, who will helm day-to-day operations.

As the visionary, Takashi embodies a lifelong dedication to the art of Japanese tradition and cuisine. Drawing inspiration from traditional

See ‘Omakase Shoji’ on page 41

Left to right: Shoji Takahashi and Takashi Iida

Relishing the Past and Future

The Grand Opening at Modern Relish, the resurrection of Duk’s Red Hots on Ashland at Erie in Chicago featured local Alderman Daniel LaSpata who was on hand for the ribbon cutting with owners Angela Villanueva and Anthony Paglucia. This is an update to the Mid-Century Modern Style of Hot Dog Stands. Duk’s started out as Donald Duck’s in 1957. These new operators took

over the property this year and have big plans for the 21st century neighborhood Hot Dog Stand now called Modern Relish. It’s not just a place to eat; it’s a part of Chicago’s rich food history. The menu may be simple, but the taste is timeless. So, if you’re in the mood for a real Chicago food experience served with a side of neighborhood charm, stop in.

Hy-Vee to Acquire Strack & Van Til

Hy-Vee, Inc. announced that it is in the process of acquiring the Strack & Van Til Food Market chain (also known as Indiana Grocery Group, LLC), which has store locations throughout Northwest Indiana. The acquisition will add 22 stores to Hy-Vee’s more than 550 retail business units, which include grocery stores, drugstores, pharmacies, restaurants and convenience stores that focus on meal solutions for busy families.

Strack & Van Til will maintain its name and operate as a subsidiary under Hy-Vee, Inc., much like the parent company’s other subsidiaries which include Midwest Heritage, Perishable Distributors of Iowa, D&D Foods, Amber Specialty Pharmacy, Vivid Clear Rx and Wall to Wall Wine and Spirits, among others.

Supporting our industry since 1982.

Palermo’s to Expand with New Production Facility

Palermo’s is one of the leading pizza manufacturers of both branded and private label pizzas in the country. The company’s many recent successes, demands in the marketplace, and employee growth has led to the need for an expansion. Palermo’s is expanding its production capacity by building a new 200,000 square foot production facility in West Milwaukee, Wisconsin. The new facility, located at 3900 W. Lincoln Ave, only three miles from the company headquarters, will be used for pizza production. The new facility is being developed and constructed by The Dickman Company, Briohn Builders and Excel Engineering. Groundbreaking is slated for this August and the expected completion date is June 2025.

Chicago Bears Partner with Levy to Elevate Soldier Field Game-Day

The Chicago Bears announced a new multi-year partnership with Levy, the acclaimed Chicago- based hospitality leader, to transform the food and beverage experience at Soldier Field for Chicago Bears home games . This collaboration brings together Chicago institutions to create a dynamic and unforgettable game-day atmosphere for Chicago Bears fans throughout the stadium, from premium clubs to concessions, beginning with the 2024 Bears pre-season.

Sushi-San Rolls Into Lincoln Park Neighborhood

The third location of Sushi-San (1950 N. Halsted St.) from Lettuce Entertain You Restaurants opened in Chicago’s Lincoln Park . Joining the River North flagship and the grab-and-go and hand roll bar in the Catalog in Willis Tower, this new location will serve up the freshest fish and one of the most robust sake-bythe-glass lists in the Windy City, all set to the tune of golden-era hip-hop. Open for dinner for dine-in, carryout, and delivery seven days a week, the menu, from Master Sushi Chef Kaze Chan, will feature signature maki, hand rolls, San-Sets, nigiri, Signature Sashimi, Sizzling Rice, noodles, robata-grilled dishes, and more.

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Photo by Lindsay Eberly

Woodland Foods Announces Strategic Acquisition of Idan Foods

Woodland Foods, a provider of globally-sourced, plant-based ingredients based in Waukegan, IL, is pleased to announce that it has acquired Idan Foods (“Idan”), a provider of breadings and batters, coating systems, baking mixes, and seasonings based in Hawthorne, NJ. The Idan acquisition further positions Woodland as a critical, innovation-driven partner to customers across the foodservice and industrial channels, addressing the growing demand for outsourced product development.

partner to both high-growth foodservice chains and industrial customers which both rely on Idan to help differentiate their protein offerings, and these relationships are anticipated to help Woodland further expand its foothold in these attractive channels. Woodland is also excited to leverage its fulsome sales team to drive topline growth in Idan’s existing product portfolio.

7-Eleven, Inc. Completes Acquisition of 204 Stripes Stores

7-Eleven, Inc, the premier chain in the convenience-store industry, announced the successful completion of its acquisition of 204 stores from Sunoco LP, which includes Stripes convenience stores and Laredo Taco Company restaurants. Located across West Texas, New Mexico and Oklahoma, these stores join the more than 13,000 7-Eleven, Speedway and Stripes locations that 7-Eleven operates, franchises and/or licenses across the U.S. and Canada. With the closing, 7-Eleven now owns and operates all Stripes and Laredo Taco Company locations across the U.S.

With the acquisition of Idan, Woodland adds a range of additional finished product offerings to its expansive product portfolio, and further expands its customer base, end market diversification, and manufacturing scale and footprint. Woodland believes there are ample opportunities to pair Idan’s breading capabilities with Woodland’s culinary team and unique flavor profile development capabilities to help drive innovation and enable the combined business to bring more bespoke products to market. Idan is an important

John Buckles, CEO of Woodland Foods, stated, “Idan is a strategic add-on for Woodland. The inherent strengths of Idan, including their commitment to quality and partnership with key customers, is a great fit with Woodland’s broad channel reach, culinary capabilities, and global sourcing approach. The entire Woodland team and I are pleased to welcome Giorgio and Idan and we are excited about how these new categories will create value for Woodland’s customers.” Giorgio Nadi, President of Idan Foods, added, “We at Idan are excited to join the Woodland team and look forward to accelerating our growth and continuing to partner with our current and new customers.”

DINING WITH

June 2024

ANNA’S RED APPLE PANCAKE HOUSE

2121 S Plum Grove Rd. PALATINE, IL 847-925-8048. This family owned restaurant has your traditional breakfast favorites and you can tell that their clientele is composed of regulars who come for the great service and food and seem to be enjoying lively conversation. When you arrive, you are greeted and seated promptly. Our server was very friendly and upbeat. Their baked oatmeal has a selection of fresh fruits on top of it and is delicious. I also like the spinach and feta omelette which is almost too large, but I finished it anyway.

COMET FROZEN CUSTARD • 3001 Kirchoff Rd. ROLLING MEADOWS, IL 847-873-0075. I spotted this place and decided to check it out. Walk up to the window and place your order. The menu was posted on the outside of the building. They have a Flavor of the Day special, concretes, sundaes, shakes and more choices. I tried two things: the Black Cherry float with vanilla custard (served with a glass bottle of Boylan Black cherry soda) and the chocolate raspberry sundae which came with chocolate custard. Their custard was so creamy and delicious. Outside they had tables where you could sit and enjoy your treat.

H MART • 801 Civic Center Dr. NILES, IL 847-581-1212

Wow—this place is amazing! They offer a ton of Asian specialties. On one side of the store, they have a food court and a Paris Baguette Bakery and on the other side they have some shops. They offer a big selection of grocery items such as kimchi, ramen, rice, a variety of seaweed packages, tofu and prepared foods. In the produce I found some Korean potatoes and Hawaiian purple yams. In the seafood department they had a tank with eels in it. The seafood section is huge. They even have an Asian Flair & Household Section. I picked up some snacks too; Turtle Chips, GGE Tempura flavored wheat crackers and Hapi Arare rice crackers.

PITZEK & SON BAKERY • 5523 S. Narragansett Ave. CHICAGO, IL 773-585-5500

. This is a cute bakery shop offering a bunch of delicious treats including cakes, coffee cakes, cookies, and so much more. I picked up some Danish pastries; a blueberry one, peach and walnut. I tried all three and they were so buttery, light and delicious. My friend ordered some of the Prune Kolacky cookies which were in a square shape. We ate them in the car on the way home—they were so good! While I was there, three guests had come in to make a cake order. The two ladies working there were so accommodating and friendly.

SUGARVILLE 107 W. Church St. LIBERTYVILLE, IL 224-433-6071

This is an old-fashioned ice cream and candy shop. The place is adorable with its black and white checkered floor and colorful booths and tables. They offer so many kinds of candy and treats, some of them will take you back to your childhood. I liked how they packaged some of the candy and had it in bins against the wall. I picked up a bag of the cherry gummy bears, plus I ordered a scoop of Raspberry chocolate chip ice cream (they serve Homer’s Ice Cream) – so good. They even had a cooler filled with soda pop in bottles.

TAQUITO DE ORO • 3205 S. Harlem Ave. BERWYN, IL 708-853-7019. I went thru the drive-thru and placed my order at the window. They have a good size menu. Their quesadillas came with cheese and your choice of meat which included Chicharron (pork rinds), chicken, ham or steak just to name a few. I ordered mine with chorizo (Mexican sausage). It was very spicy, the way it should be. And, I got an order of carne asada burritos; the meat had so much flavor. To go with that, I ordered some rice and beans as well. They gave me a couple salsas; a green that was mild and a spicy red sauce. They even serve breakfast from opening until 3:00 pm.

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Chicago Chefs CookBook: A Culinary Publication Between Mariano’s and Chicago Chefs Cook

Get ready to embark on a culinary adventure like no other, as the award-winning humanitarian organization Chicago Chefs Cook proudly presents the “Chicago Chefs CookBook”. This magazine-style cookbook features the remarkable talents of 46 chefs from all over Chicagoland, showcasing their creativity and passion for cooking while supporting a worthy cause. Proceeds from the cookbook will benefit Chi-Care, a registered 501(c)(3) organization dedicated to ending hunger across Chicagoland.

Culinary visionaries such as Sarah Stegner of Prairie Grass Cafe, Paul Virant of Vistro Prime, Sarah Grueneberg of Monteverde, Carrie Nahabedian of Brindille, and Joe Flamm of Rose Mary, among many others, united to create a unique collection of diverse and mouth-watering dishes. From savory classics to innovative creations, the Chicago Chefs CookBook celebrates the vibrant culinary landscape of Chicago. Each chef contributed one signature recipe to the cookbook, providing readers with a taste of their culinary expertise so home cooks can take a culinary adventure across the city-from Rubi’s on 18th

in Pilsen, to Nakorn in Evanston, to Demera in Ravenswood, to Italian Village in the Loop, and many more!

The Chicago Chefs CookBook will be available for purchase at all 44 Mariano’s locations for $9.99, with a special launch price of $6.99 from now through August. Proceeds from cookbook sales will go directly to Chi-Care, helping to fund their mission of providing essential services to those in need.

“Our goal through Chicago Chefs Cook is to bring people together to fundraise and uplift under a backdrop of delicious food and unity,” said co-founder Chef Sarah Stegner.

“By creating this cookbook with the generous support of Mariano’s, we will be able to directly address hunger in the greater Chicagoland area.” Adds, co-founder Darren Gest, “We are so thankful to the talented chefs who have contributed their time and recipes to bring this project to life and are thrilled to give back to our own amazing city.”

Adds Amanda Puck of Mariano’s, “We are thrilled to support these talented chefs and give our guests the opportunity to experience their delicious dishes while also giving back to our community through Chi-Care.”

To celebrate the cookbook launch, Mariano’s hosted a special event on May 11, at Mariano’s Lakeview East location. Participating chefs and restaurants included:

• Abe Vucekovich: Meadowlark Hospitality

• Amanda Puck: Mariano’s

• Anthony Rodriguez: Italian Village

• Arshiya Farheen: Verzenay Chicago

• Brian Jupiter: Frontier and Ina Mae Tavern

• Brian Motyka: Longman & Eagle

• Carrie Nahabedian: Brindille

• Casey Doody GT Prime: Boka Group Catering

• Cesar Murillo and John Brandon: North Pond Restaurant

• Darnell Reed: Luella’s Southern Kitchen

• Devon Quinn: Eden

• Dominique Leach: Lexington Betty Smokehouse

• Donald Young: Duck Sel

• Gary Zickel: Mariano’s

• Greg Wade: Publican Quality Breads

• Heather Bublick and D’Andre Carter: Soul & Smoke

• Javauneeka Jacobs: Frontera Grill

• Joe Flamm: Rose Mary

• John Boudouvas: Nonnina

• Jose Sosa: Ummo

• Ken Polk: Batter and Berries

• Kevin Hickey: The Duck Inn

• Lamar Moore: Bronzeville Winery

• Margaret Pak: Thattu

• Mari Katsumura: Cherry Circle Room

• Maria Landa: Rubis on 18th

• Martial Noguier: Bistronomic

• Mary Nguyen Aregoni: Saigon Sisters

• Michael Ciapciak: Bang Bang Pie Shop

• Nikos Kapernaros: Chef Kapernaros Culinary

• Paul Fehribach: Big Jones

• Paul Virant: Vistro Prime, Gaijin and Petite Vie

• Rodney Staton: Meadowlark Hospitality

• Rodolfo Cuadros: Amaru

• Sahil Sethi: Sifr and Indienne

• Sam Rattanopas: Nakorn

• Sandra Holl: Floriole

• Sarah Grueneberg: Monteverde

• Sarah Stegner: Prairie Grass Cafe

• Sebastian White: The Evolved Network

• Steve Mendez: Bar Sotto

• Thai Dang: Hais Sous

• Tigist Reda: Demera

• Tony Priolo: Piccolo Sogno

• William Varley: Torchio Pasta Bar

• Zachary Engel: Galit

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get you through the day. Rice Krispies Treats Chocolatey Peanut Butter will be hitting snack aisles at retailers nationwide starting this spring.

The full line-up of Ace's new Loud Mouth barbecue sauces and seasonings are available exclusively at participating Ace Hardware stores now. Ace has long been a destination for all things grilling, and with the introduction of its latest innovation, the retailer aims to unite people through a passion for barbeque that's impossible to contain – because when it's this good, you gotta get loud!

Free Educational Seminar for Food Manufacturers and Suppliers

All About Personnel, one of the food industry’s leaders in providing outsourced plant employees is inviting suppliers to an evening of delicious food, refreshing cocktails, professional insights and valuable networking on July 16th from 4 p.m. - 7 p.m . All About Personnel along with Food Industry News is hosting this educational event to delve into some of the latest developments in food safety and OSHA compliance that food plants face every day.

manufacturers and suppliers in regard to managing their plant workforce though valuable insights to help discover potential pitfalls and maximize operational efficiency.

This free event will feature interviews with industry experts, to provide essential insights to keep you informed and ahead of the curve in this ever-evolving landscape of knowing how to avoid plant shut downs and fines.

Thanks to changes in city, state and county regulations, there are many new, pressing challenges facing food

Topics covered in this seminar include Avoiding Steep OSHA Fines, Identifying New Areas of OSHA Focus, Lowering Production Costs, Overcoming Hiring and Staffing Challenges, Strategies to Prevent Employee Unionization, Adding Benefits Without Increasing Costs, Decreasing Employee Turnover and Minimizing HR Legal Exposure and Preventing Lawsuits.

Cunningham Group Brings Farm-to-Table Restaurant to Purdue U’s Discovery Park District

A unique culinary destination will be coming to the Discovery Park District at Purdue with the Cunningham Restaurant Group (CRG) announcement of a new, farmto-table restaurant that will be housed in a historic barn slated to be revitalized as a future community hub. The restaurant will occupy part of the planned 10,600-square-foot, multi-use building located between Airport Road and McCutcheon Drive just off Mitch Daniels Boulevard. While the menu is still

being developed, it will highlight CRG’s commitment to “local is best” and unforgettable guest dining experiences.

The new facility including restaurant, retail and event space will be constructed using a century-old barn donated by Sonny Beck, CEO of Beck’s Superior Hybrids, and the Beck family. Construction will keep the character and feel of the historic barn while providing the modern structure and amenities needed for a high-capacity hospitality space.

Chris DeSaye, Erick Williams, Join OpenTable’s Advisory Board

OpenTable, a leader in restaurant technology, announces the appointment of Chris DeSaye, chief technology officer of José Andrés Group, and Chef Erick Williams, chef and owner of Chicago-based Virtue Hospitality Group, to its Advisory Board . As members, DeSaye and Williams will work closely with OpenTable’s leadership team to provide strategic guidance in support of OpenTable’s mission: helping restaurants thrive.

DeSaye and Williams bring new experiences and perspectives to the board, consisting of industry leaders Dan Simons, founder and co-owner of Farmers Restaurant Group in Washington D.C.; Ellen Yin, James Beard Award-winning restaurateur and co-owner of High Street Hospitality Group; Kevin Boehm, co-CEO and co-founder of Boka Restaurant Group in Chicago; and Will Guidara, founder of thank you and co-founder of The Welcome Conference in New York City.

Restaurant Industry Brings Concerns to Nation’s Capital

The National Restaurant Association’s Public Affairs Conference brought almost 600 restaurateurs to Washington, D.C., for three days to share their concerns from an industry perspective with lawmakers . The conference began with a half day of education including instructions on how to effectively lobby and the key issues to focus on, including pushing for legislation to reduce credit card swipe fees, nixing measures that would ban certain passed-along fees and automatic gratuities and preserving the federal tip credit.

– Source: Restaurant Business

The rumors are true! Chips Ahoy! cookies are going where they have never gone before – gluten free! Launched in May, the Chips Ahoy! brand is unveiling its first-ever certified Gluten Free chocolate chip cookie. This highly anticipated new product will allow everyone to experience the irresistible taste that has made Chips Ahoy! cookies America's favorite chocolate chip cookie.

Tackling Labor Costs with Tech

In the heart of Chicago’s Gold Coast neighborhood, fine-dining Italian concept Adalina has cut weekly labor costs by $800. How is that possible when labor costs are going up industry-wide? By partnering with innovative point-of-sale company SpotOn, Adalina and other Chicago restaurants are leveraging tech to push labor costs down instead of up.

Specifically, SpotOn enables restaurants to sync their POS data with advanced labor management software, opening up the door to:

• Use historic sales data to take the guesswork out of scheduling and keep labor costs in check.

• Streamline tip management, meaning less time on the clock for staff waiting to get tipped out.

• Stay compliant with labor laws to avoid costly fines and lawsuits.

• Automate payroll so data is accurate and passes directly to your payroll provider.

• Retain employees by giving them more control over their schedules and faster pay.

– You can see SpotOn listed in our directory under POS Systems.

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Good Taste Hits the Runway this Fall

From September 26 - 29, 2024, one of the nation’s top food festivals is coming in haute as Chicago Gourmet struts onto the scene. With the Illinois Restaurant Association as the founding sponsor and Southern Glazer’s Wine & Spirits as the presenting sponsor, this year's theme for the culinary extravaganza is 'Fashion, Plated' – a celebration of the seamless fusion of Food & Fashion.

"Fashion & Food are deeply intertwined. Both art forms blend colors, textures, emotions, memories, and

imagination," remarks Sam Toia, President and CEO of the Illinois Restaurant Association. "Our chefs showcase their style through meticulous craftsmanship, dedicating hours to crafting dishes that not only taste delicious but also delight the eyes."

Chicago Gourmet 2024 will feature an abundance of fun fashion-inspired events set to take place on the Harris Theater Rooftop at Millennium Park and beyond, including several new ancillary events to be announced this summer.

opening.

The History of Chicago’s Own BBQ Sauce

What’s in a name? Mumbo means authentic homestyle flavor, premium quality and enduring legacy. The story of Mumbo BarB-Que Sauce is the quintessential American success story ; a young man leaves his rural Mississippi town to pursue his dreams in the big city, creating an iconic brand and establishing an unforgettable legacy along the way.

After serving in the United States Navy, Argia B. Collins moved to Chicago’s west side in the mid-1940s, where he worked for his eldest brother who owned a local grocery store. There were six Collins brothers. All were spirited entrepreneurs who opened rib joints across the city heralded for world-class barbecue.

In 1950, Argia B staked his claim on Chicago’s south side, opening his first restaurant in the historic Bronzeville neighborhood. He eventually opened two more locations including one in Gary, Indiana. A culinary perfectionist, Argia B wasn’t impressed with the ho-hum national brands available to restaurants at the time. So, inspired by his southern roots, he crafted his own tantalizing new sauce—sweet, tangy, savory and delicious. His restaurant soon became the test kitchen for the delectable recipes he would create experimenting with exotic spice and seasoning blends. Before long, restaurant customers began asking for extra dollops of this delicious sauce

Craveworthy Adds Sigri Indian BBQ to Restaurant Portfolio

Craveworthy Brands, the innovative fast-casual restaurant platform company – home to leading concepts such as Bd’s Mongolian Grill, Dirty Dough, Flat Top Grill, Genghis Grill, Krafted Burger Bar and Tap, Lucky Cat Poke Co., Pastizza Pizza & Pasta, Scramblin’ Ed’s, Soom Soom Mediterranean, The Budlong Southern Chicken and Wing It On!, has announced a new addition to its robust portfolio with the acquisition of Sigri Indian BBQ (“Sigri”).

with their meals. Next, they brought in jars to take the robust sauce home! Collins realized he had a winning sauce and an incredible opportunity. He opened a manufacturing plant and began selling Mumbo Sauce in his South Side Chicago restaurants, to independent retail stores, to grocery chains and to other restaurants.

Collins embarked on a major advertising campaign to promote his popular and now widely-distributed barbecue sauce. Mumbo Sauce gained national acclaim with its 1970 Life Magazine debut. The word was out. Mumbo became the sauce for discriminating palates, and Argia B’s Bar-B-Q restaurants became a mustvisit destination for barbecue lovers from across the country.

Today, distribution of Mumbo Sauce reaches every corner of the United States. Chefs and food service providers continue to use Mumbo Sauce as their condiment of choice.

Although the restaurants closed in the 1990s, Argia B’s revolutionary recipe is preserved in each bottle of Mumbo. The product is available through many retailers and distributors nationwide. In celebration of it’s 75th anniversary, the company is offering a free sample bottle of its delicious sauce to commercial buyers. Be sure to request yours.

– You can find the Argia B’s ad on page 32.

10 Foodservice Success Tips for the Better Management

1. Do a spot check, disguise your voice, call your business and see how you are treated.

2. Have employees answer the phone within three rings.

3. Greet every customer that walks in the door with a welcome.

4. Post your business address near your phones so it’s convenient when asked.

5. Have employees answer customer questions instead of sending them to your website.

6. Don’t ignore customers on hold.

7. The customer still comes first and they must be treated that way.

8. Your employees are a reflection of you and your business, train them properly.

9. Praise and recognize employees for service and performance excellence.

10. An angry customer never forgets and will tell others. Be respectful and patient.

FIND MONEY IN YOUR BUSINESS

The Sexton Group Gives Back To The Industry

Bill Lecos Owner

The Sexton Group under the auspice of its family foundation has announced it is establishing five scholarships with the Illinois Restaurant Association of $2,000.00 each. The scholarships are in memory of Edward W. Sexton, Jr. who died December 26, 2023. He was well known to many of our restaurant operators and having worked in Food Service Industry for

the family maintenance business since his teen years. The family has chosen this path to honor his memory. His own personal hobby was creative cooking, these factors make a scholarship program in collaboration with the Food Service Industry uniquely appropriate.

Make the Most Out of Your Photo Shoots with a Content Calendar

Whether you’re working with chefs, food stylists, photographers, or graphic designers, having a centralized calendar ensures that everyone is on the same page regarding upcoming shoots, deadlines, and deliverables . This alignment fosters collaboration and communication, resulting in a more cohesive and successful photoshoot experience.

And, planning ahead to capture images for themes, holidays or for future offers during a photoshoot saves time and money.

A content calendar is an invaluable tool for planning and coordinating your food photo shoots. It helps you stay organized, maximize the impact of your photography, and track the performance of your visual content. By following these steps and implementing a content calendar, you’ll be well on your way to creating a successful and strategic food photography plan.

To create a comprehensive calendar for your food photography, follow these steps:

1. Determine the Timeframe: Decide on the duration of your content calendar, whether it’s weekly, monthly, or quarterly.

2. Identify Key Themes or Objectives: Consider the themes, seasons, or trends you want to incorporate into your photography. Align these with your culinary brand and audience preferences.

3. Outline Photoshoot Dates: Establish a schedule for each photoshoot, considering preparation time, resources needed, and any external factors, such as weather or availability of ingredients.

4. Assign Responsibilities: Determine who will be involved in each photoshoot, including chefs, food stylists, photographers, and any other necessary team members.

5. Plan Content Distribution: Map out how and when you will share your food photography across different platforms, such as your website, social media profiles, and email newsletters.

6. Track Performance: Record engagement metrics, feedback, and other relevant data for each image to evaluate its success and inform future decision-making.

7. Maintain a Record: Keep a record of past photoshoots, themes, and publication dates for reference and inspiration. By following these steps and implementing a content calendar for your food photography, you can streamline your workflow, enhance collaboration, and create visually stunning images that resonate with your audience. Ultimately, a well-crafted content calendar enables not only the strategic planning of food photoshoots but also the coordinated distribution of visual content across various channels and platforms. By aligning your photography efforts with broader marketing strategies, you can maximize the impact of your visual content.

Edward W. Sexton, Jr

Curtis Newborn Food Photo Studio

Navy Pier to Celebrate 40th Anniversary of Chicago House Music with Summer Programming

Navy Pier announced plans to celebrate House music’s Chicago roots with a summer full of programming paying homage to the energy, music, and dance of Black and Latino youth on Chicago’s south and west sides who revolutionized dance music internationally. Dovetailing with the City-wide commemoration of the 40th anniversary of House music, Navy Pier will kick off its summer programming with a first-of-its-kind immersive exhibit dedicated to the milestones, people, and places that gave birth to a genre that’s spawned subcultures, propelled music innovation, and been keeping people dancing for four decades.

Clean Hands for Outdoor Food Safety

Food safety begins with proper hand cleaning including in outdoor settings . Before you begin setting out your picnic feast, make sure hands and surfaces are clean.

Outdoor Hand Cleaning: If you don’t have access to running water, use a water jug, some soap, and paper towels. Or, consider using moist disposable towelettes for cleaning your hands.

BOOKSHELF

The Anxious Generation • Jonathan Haidt

Publisher: Penguin Press ISBN-13: 978-0593655030

After more than a decade of stability or improvement, the mental health of adolescents plunged in the early 2010s. Rates of depression, anxiety, self-harm, and suicide rose sharply, more than doubling on most measures. Why?

In The Anxious Generation, social psychologist

Jonathan Haidt lays out the facts about the epidemic of teen mental illness that hit many countries at the same time. He then investigates the nature of childhood, including why children need play and independent exploration to mature into competent, thriving adults. Haidt shows how the “play-based childhood” began to decline in the 1980s, and how it was finally wiped out by the arrival of the “phone-based childhood” in the early 2010s. He presents more than a dozen mechanisms by which this “great rewiring of childhood” has interfered with children’s social and neurological development, covering everythving from

is

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sleep deprivation to attention fragmentation, addiction, loneliness, social contagion, social comparison, and perfectionism. He explains why social media damages girls more than boys and why boys have been withdrawing from the real world into the virtual world, with disastrous consequences for themselves, their families, and their societies.

Most important, Haidt issues a clear call to action. He diagnoses the “collective action problems” that trap us, and then proposes four simple rules that might set us free. He describes steps that parents, teachers, schools, tech companies, and governments can take to end the epidemic of mental illness and restore a more humane childhood.

Haidt has spent his career speaking truth backed by data in the most difficult landscapes – communities polarized by politics and religion, campuses battling culture wars, and now the public health emergency faced by Gen Z. We cannot afford to ignore his findings about protecting our children – and ourselves – from the psychological damage of a phone-based life.

CHEF PROFILE

Mychael Bonner

CMB Catering 2853 N Kedzie Ave., Chicago, IL 60618

Birthplace: Muncie Indiana.

Current Position: Chef Owner.

First Foodservice Job: Whataburger in Memphis.

Favorite Food: Roast Chicken.

Awards/Honors: Nominated one of America's Best Chefs

Memorable Customers: Bill and Hillary Clinton (and) Paul Bocuse.

Worst Part of Job: Not enough time to spend with family. Most Humorous Kitchen Mishap: Ah, too many...clogs breaking while working computer system breaking down during service.

Favorite Food to Prepare: Caribbean.

If you couldn’t be a chef, what would you be? Teacher. It comes natural and gives me great joy.

Best advice you ever got was: Share your knowledge. Where do you like to vacation? Anywhere the sun is shinning.

Who was your greatest culinary influence? A chef name of David DiGregorio.

Higher Prices, More Locations

Chain restaurants continued to grow at a healthy pace in 2023, according to the 2024 Technomic Top 500 ranking of the country’s largest restaurant brands by sales.

Total sales for the 500 chains increased $31 billion, or 7.8%, to $424 billion, continuing a three-year run of strong sales growth. “It was a very, very strong growth year for our Top 500,” Technomic Managing Principal Joe Pawlak said at the Restaurant Leadership Conference on Monday. But that sales growth came from two sources: Higher prices and more units.

Top 500 chains added more than 4,000 net new locations, or 1.8% growth. That’s the fastest rate of unit count growth in seven years. Top 500 chains now operate 233,490 locations, or nearly 6,000 locations more than in 2019, before the pandemic led to thousands of closures.

Price increases also fueled sales growth, as average restaurant prices increased 7.1% last year. The combined increase in prices and unit count suggests that consumers either visited chain restaurants less often or ordered lower-priced options or some combination of both. –

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Monday, June 3

5 - 9 p.m. Moretti’s Chicago 6727 N. Olmsted, Chicago

Free for Food Business Professionals, Chefs, Owners, and Buyers.

Free to Attend, Learn and Network. Free Food Tastings and Raffle Prizes.

Scott Weiner is Co-Owner and Co-Founder of the Fifty/50 Restaurant Group & Okay Cannabis Dispensaries. Okay Cannabis Dispensary in Wheeling was the first dispensary in the US to have a bakery, bar, cannabis dispensary, and consumption lounge all under one roof. Founded in 2008, The Fifty/50 Restaurant Group has a track record of creating several diverse restaurant and bar concepts across Chicago. The group either owns or manages 14 establishments.

Local News

Cava category-defining Mediterranean fast-casual restaurant brand, opened its first restaurant in the Chicago area at 1484 N. Milwaukee Ave. Cava Wicker Park will bring the company’s total restaurant count to 325 across 25 states and the District of Columbia. Fashion Outlets of Chicago located at 5220 Fashion Outlets Way in Rosemont the newly-renovated Lindt Chocolate Store, featuring a new look and expanded premium offerings. Lindt Chocolate Store will become the first in the Midwest to offer Lindt Crema Gelata, handcrafted chocolate bark and a variety of chocolate coffee drinks featuring Lindt LINDOR chocolate truffles. For the fourth consecutive year, Pulse Technology, a technology company serving the IT, Managed Print Services and other needs of businesses throughout the Midwest and beyond, has been named as one of the Best Places to Work in Illinois. Hewn Bakery is a rustic bakery that specializes in madefrom-scratch breads, pastries and sandwiches. They are planning on opening their third location at 964 ½ Green Bay Rd. in Winnetka, Illinois. They also have a location at 1733 Central Rd in Evanston and one at 348 N. Milwaukee Ave. in Libertyville. Nora Restaurant & Bar, a new dining destination in Streeterville, recently opened its doors, with its unique blend of Mediterranean flavors. Nora is a celebration of diverse culinary traditions meticulously curated to offer a one-of-a-kind experience. What sets Nora apart is its menu influenced by recipes from Sardinia, a rarity in the Chicago dining landscape. Roosevelt Collection Shops, 150 W. Roosevelt Rd., announces the collaboration with South Loop Farmers Market will continue this Summer with

the introduction of “Night Market” beginning June 13 and running every Thursday evening from 4-8pm through October 3. The open-air shopping destination will host the indoor and outdoor experience both within their event space. The Chicago Scots announce the relocation of the 38th Annual Scottish Festival & Highland Games to their new home at the DuPage County Fairgrounds in Wheaton, Illinois Mark your calendars for June 14 -15, 2024, for a memorable celebration of Scottish culture, tradition, skill and athleticism. The NMMA announced the Discover Boating Chicago Boat Show, in partnership with Progressive Insurance, is moving from McCormick Place to the Donald E. Stephens Convention & Conference Center, Rosemont, in 2025. The Discover Boating Chicago Boat Show will dock in its new space, January 8-12, 2025. The Old Town Art Fair takes place June 8 -9, 2024 in the heart of the charming Old Town Triangle Historic District. There will be 200+ nationally acclaimed artists, an estimated 30,000 art lovers, a Garden Walk, Live Music, Food Court and Children’s Corner. Travel + Leisure, the leading global travel publication, has named Four Seasons Hotel Chicago one of the 2024 T+L 500. The coveted list of global properties is divided into eight geographic regions, designed to serve as a trusted resource for millions of enthusiastic travelers. Windy City Hot Dog Fest will take place June 1-2,2024 in Chicago’s Portage Park neighborhood. Some of Chicagoland’s favorite hot dog stands will compete for who has the best frankfurter Plus, in addition to tasty dogs, patrons will get to listen to great local and regional acts on the event’s mainstage.

The Getaway—a classic neighborhood bar—opens at 4530 Lincoln Ave. in Chicago. Owned and operated by Four Entertainment Group (4EG); this is the seventh Chicago project for the bar group. The Getaway promises to be a relaxed, welcoming and familiar bar and lounge, a friendly oasis away from the hustle and bustle and stresses of everyday life. In the coming months, guests can expect occasional live music nights and events in the back room lounge.

Youth Are

NYC’s Primary Supper Clubs Diners

Diners, mostly in their 20s and 30s, have been filling up New York City’s L’Artusi Supper Club , drawn by conversation at the communal table, says owner Kevin Garry, also the proprietor of highend eatery L’Artusi. In April, Supper Club menus offered razor clams and yellow curry, scallop crudo and poached strawberries for dessert.

– Source:

Forbes

The Specialty Coffee Expo has everything for everyone in the coffee world. Roasters and retailers attend and have the opportunity to exhibit their products, network with decision makers, and further their professional careers by participating in the SCA’s numerous lectures, and hands-on learning opportunities. The Specialty Coffee Association Expo (in Chicago this year) welcomed 12,000 visitors and 575 exhibitors from more than 65 countries. The coffee business is alive and thriving. The booths that garnered the most attention were those with automation and tech advancements like a portable, rechargeable tableside espresso maker as well as ingredients that add value to beverages like matcha, dairy-free milks and non-traditional ingredients like maple syrup which is now being used as an ingredient in hot and cold beverages. It appears that consumers have a thirst for beverages with unique spins on them, like coffees from remote origins, and drinks with interesting spins on them, for which consumers are willing to pay handsomely.

C-Cap Awards More Than $2M in College Scholarships

Careers through Culinary Arts Programs (C-CAP), the workforce development nonprofit that provides more than 22,000 students in eight states and Washington D.C., culinary, life and job skills, announces it will distribute $2,540,993 worth of scholarships to 144 students this spring. To date, in its 34 years of existence, C-CAP has given out more than $71 million in scholarships.

"We're thrilled to announce that we once again are awarding a significant amount of scholarships to highly deserving students across our 186 high schools," says Tanya Steel, Executive Director of C-CAP. "We recognize that many of our students want us to help them secure employment in the hospitality industry but many of our other graduates want to enroll in higher education. Thanks to our very generous donors and partner higher-education institutions, we're able to provide scholarships for these wonderful C-CAP students."

Travel Wisconsin Launches 2024 Summer Advertising Campaign

Travel Wisconsin launched its 2024 summer advertising campaign highlighting sweet summer moments in Wisconsin to visitors in 13 Midwestern markets. Continuing the brand idea of “Here’s to Those Who Wisconsin,” the campaign celebrates the major reasons travelers choose to make memories in Wisconsin like waterparks, supper clubs, events and outdoor recreation.

B&B: Uniquely Positioned to Serve

Lockport, Illinois has been a pillar of trade since the 1850s, given its unique position adjacent to the Illinois and Michigan (I&M) canal. Today, Lockport remains a key component of national trade due to being centrally located in the U.S., and being conveniently positioned off I-355 between the I-55 and I-80. It’s here that B&B Food Services established its operations almost 20 years ago as a food distributor. Later, B&B saw the need for a high-quality, specialized, industrial level space to support growing small to medium-size food companies.

AROUND CHICAGO With VALERIE MILLER

Fatpour Tap Works Opens in Lincolnwood

Fatpour

newest restaurant & bar located at the bustling intersection of Lincoln and Touhy Avenues at 7244 N. Lincoln Avenue in Lincolnwood, Illinois. Almost 10,000 square feet of combined indoor/outdoor industrial-chic space features a dining room, bar, outdoor patio and the concept’s iconic keg cooler. Fatpour, where the motto is “to dine deliciously and drink different” offers an extensive beer list and a menu of tempting American fare from its modern scratch kitchen.

The new space is also a premier spot for private events and catering and will offer private, semiprivate, and group dining options to accommodate every type of gathering. Whether you are grabbing a quick lunch, casual dinner, catching a big game, or hosting a memorable event, Fatpour is the neighborhood’s newest destination for a good time.

Menu Highlights Include:

As a response, in 2020, B & B Food Services built a state-of-the-art boutique supply-chain solutions facility, offering an array of custom services to other growing food companies including: importing, USDA meat inspections and processing, temperature-controlled storage and packing, inventory management, cross-docking and freight forwarding. In addition, B&B provides different options of complementary office space ranging from cubicles to private designated areas. Their offering allows companies to focus on their food and their customers, and avoid the investment and resources of owning or running their own facility.

Fueled by their unwavering commitment to excellence, B&B Food Services is a family-run, woman-owned business dedicated to being an extension of a food brand’s supply chain. Their management team is HACCP and SQF certified and is showing the facility to future customers now.

– You can find the B&B Foodservice ad on page 22.

• Baked Nachos: Tortilla chips smothered in spicy beer queso, shredded cheddar, tomato, pickled red onion, black beans, jalapeño and sour cream served with guacamole and salsa.

• Fresh Baked Bavarian Pretzels : Beer queso, honey mustard and hefeweizen whipped cream cheesebeer queso, honey mustard and hefeweizen whipped cream cheese.

• Chicken Waffle Bites: Waffle battered chicken breast, maple syrup, powdered sugar.

• Nashville Hot Chicken Dip: Rich and spicy dip with pulled grilled chicken, chopped pickles and green onions served with crispy tortilla chips.

• Chicken & Sausage Cavatappi: Grilled chicken, crumbled Italian sausage, roasted red pepper, mushroom, baby kale, fresh mozzarella, tomato cream sauce.

• Sriracha Salmon: Sriracha-honey soy glazed salmon, steamed rice, garlic wilted kale, crispy onion strings.

• The Fatpour Burger: Merkt’s cheddar, tomato and bacon grilled cheese buns topped with fried onion, lettuce, pickled jalapeño, black pepper truffle aioli and a fried egg. They have an assortment of flatbreads, salads, sandwiches, steaks and so much more!

FatpourTap Works Lincolnwood is open for lunch and dinner seven days a week , along with a brunch menu on Saturdays and Sundays. To learn more, visit: FatPourLincolnwood. com. This is the third location of FatpourTapworks. Locations include 2005 W. Division and 2206 S. Indiana Ave. in Chicago.

Big Onion Hospitality, founded by Erick Baylis and headquartered in Chicago is a collection of popular restaurants. Built on a sumptuous range of creative menus and complemented by unmatched venue hospitality, their brands have become Chicago’s most talked about eateries and drinking spots.

tap Works Lincolnwood is Big Onion Hospitality’s

Oreo Cake

Strawberry Cheesecake

Cherry Cheesecake

Chocolate Chip Cake

Apple Caramel Cheesecake Banana Pudding Cake Black Forest Cake Oreo Cheesecake

DISH MACHINE WAREWASH

Dave Powell

M: 224-478-2952

O: 888-908-5600

“Barbecue is a celebration of culture, a celebration of tradition, a celebration of people.”

– Rodney Scott

We are family run and women owned. Our staff is trained in safe food handling practices, prioritizing efficiency and success for your business.

@bandbfoodservice @bandbfoodservice jen@bandbfoods.com

815-834-2621

www.bandbfoods.com 17007 Prime Blvd., Lockport,

Wow Bao Launches on Roblox First Casual Restaurant to Integrate Real-Life Rewards

Wow Bao is once again breaking barriers with a full integration of its Hot Buns Club rewards program in the metaverse. US-based Roblox players who visit Wow Bao’s virtual experience, Dim Sum Palace, search for clues to unlock a free Bao-themed head UGC accessory, free Wow Bao product, and a chance to win Wow Bao for a year.

The digital and physical worlds collide in this groundbreaking campaign. After Roblox players join the Hot Buns Club to claim the limited-supply UGC items, they will receive a link via email for a free box of Wow Bao at their local grocer and be enrolled for a chance to win free bao for a year. Additionally, as a member of the Hot Buns Club they are eligible for exclusive rewards and benefits. To find out more about this interactive experience, visit hbc.wowbao.com.

Portillo’s Strengthens Leadership Team with First CIO

and CMO Appointments

Portillo’s, the fast-casual restaurant concept known for its menu of unrivaled Chicago-style street food, announced the appointments of Keith Correia as Chief Information Officer (CIO) and Nick Scarpino as Chief Marketing Officer (CMO). Both leaders will play key roles for the business as Portillo’s expands and scales nationwide.

With these new C-suite appointments, Portillo’s continues to purposefully build and strengthen its executive leadership team as the company executes its long-term strategy. Currently operating more than 80 restaurants, the company is confident in its ability to scale at an annual growth rate of at least 10% and bring its concept to new markets across the U.S. In the years ahead, Portillo’s has a target of opening at least 920 locations, including 800 full-scale restaurants and 120 smaller units, such as Portillo’s Pick Up locations and other alternate formats.

Millions of loyalty members from Hard Rock International, Royal Caribbean International and Celebrity Cruises can now enjoy reciprocal benefits through each company’s casino rewards programs anytime they play, stay, dine or shop at participating properties or ships.

Stella Artois, and ‘Hot Ones’ Announce Promotional Collaboration

Stella Artois and First We Feast’s “Hot Ones”, the celebrity talk show and pop culture sensation known for vinspiring many of the internet’s most viral entertainment moments, officially announce a partnership that’s sure to spice up the summer. To kick off this partnership, Hot Ones is releasing a special episode with rapper, actor, and Stella Artois Brand Ambassador, Ludacris, available now on YouTube in collaboration with Stella Artois. At the epicenter of both food and entertainment, Stella Artois’ partnership with Hot Ones builds on the brand’s ongoing mission to bring people together over everyday meals, this time through one of the most consumed items in

bars: wings. All summer long, Stella Artois will serve as the Official Beer of Hot Ones with brand integration in five Hot Ones episodes featuring some of the most relevant names in culture today. Beyond in-episode integration and custom content, Stella Artois and Hot Ones will deliver first-of-its-kind experiences and fire things up at venues across the United States.

Later this summer, First We Feast and Stella Artois will host a one-of-a-kind Hot Ones event in Chicago at an iconic location in the city. Stella Artois is bringing fans into the experience with this event, hosted by Sean Evans and featuring an iconic Stella Artois Global Brand Ambassador, alongside other celebrities.

Wow Bao Launches Mobile App

YOUR EXTERIOR SIGNAGE EXPERTS

ITALIAN BEEF

Wayfair’s First Store to Feature a Restaurant

National News

boasts a variety of tasty offerings perfect for onthe-go Mediterranean fare. Pictured here: Athens Steak Greek Grilled Cheese.

Why Trader Joe’s Doesn’t Advertise

With a cult-like following, Trader Joe’s doesn’t need to advertise since many of their customers do it for them, like Natasha Fischer, who runs the Instagram account: @traderjoeslist, where she tastetests new products. Once someone makes it into a physical location, the retailer’s store brands and in-store marketing techniques like artistic signage, free samples and a home-like feel, have them coming back for more. – Source: Yahoo

Online furniture and home goods retailer Wayfair’s first permanent brick-andmortar store in Illinois will feature a 90-seat restaurant called The Porch. Other examples of retailers that offer in-store eateries to drive traffic include Macy’s, Restoration Hardware and IKEA, which reports that foodservice generates around $2.5 billion in the home goods retailer’s annual sales.

– Restaurant Hospitality

Prairie Farms Dairy New Lactose-Free Options

Prairie Farms Dairy announced that the company is launching four new lactose free dairy options in what it believes to be an underserved category. The company’s 86-year reputation has been built on producing the highest quality dairy products in the marketplace, and the new lactose free lineup is being introduced as the “Gold Standard” for lactose free whole & 2% milk in gallons and cottage cheese & sour cream in 16-ounce tubs.

Bruce Smith Enterprise and The Cordish Companies have been selected by the City of Petersburg, Virginia to codevelop a $1.4 billion Live! Gaming & Entertainment District, anchored by Live! Casino & Hotel Virginia. The project site is at Wagner Road & I-95 with easy access on and off the East Coast’s major north-south interstate. Coffee Fest is the specialty coffee B2B event that attracts owners, operators, and anyone interested in growing their specialty coffee & tea business career. It will be held June 14-15, 2024 at the Ernest N. Morial Convention Center - Hall J, 900 Convention Center Blvd, in New Orleans, LA. Jungle Jim’s International Craft Beer Festival will be held June 14-15, 2024 at The Oscar Station in Fairfield, Ohio and is dedicated to everything awesome about craft beer: its creation, the breweries, the people behind them, and their fans! Celebrate Beer Fest with more than 400 beers from 100 local and national breweries. Little Caesars, announced the signing of several new multi-unit development agreements to expand its presence across target markets in the U.S. As part of these deal signings, Little Caesars will open more than 30 new restaurants throughout San Diego, Memphis, Tampa, Raleigh, Minneapolis-St. Paul, San Antonio and Eugene. Marco’s Pizza, announces a 15-unit signed development agreement, strengthening the Ohio-based company’s presence across the Midwest. The agreement covers the resale of nine locations in northwest Ohio and the opening of 15 new locations in that same area and northeast Indiana. Resorts World Las Vegas is hosting Indulge: A Week of Food, Culture, and Entertainment, which takes place June 3-7, to celebrate The World’s 50 Best Restaurants debut in Las Vegas. Indulge promises a series

of meticulously crafted events and collaborations throughout the week. RVC Outdoor Destinations announces the latest addition to its upscale outdoor vacation portfolio—Sandusky RV Resort, slated to open in Spring 2024. Located just minutes from the Lake Erie coast, Sandusky RV Resort is poised to be Ohio’s premier RV destina tion and the first RVC property in the area. Strapping Equipment markets are growing due to use of robots and automation. It is anticipated to Reach at a US $2.2 Billion Valuation by 2034. This is according to Future Market Insights Inc. This demand is being driven by two key factors: the rapid growth of e-commerce and the expansion of domestic manufacturing. The Annual Ellsworth’s Cheese Curd Festival will be held June 18-21, 2024 located at HWY10-at East End Park in Ellsworth, Wisconsin. It celebrates the town’s designation as the Cheese Curd Capital of Wisconsin and those tasty white morsels which have earned worldwide acclaim. The 27th Annual BBQ Ribfest is four days of delicious, mouth-watering BBQ and some of the most awarded grilling teams and awesome rockin’ bands from across the county. The event will be held June 13-16, 2024 at Headwaters Park in downtown Ft. Wayne, Indiana. The Summer Fancy Food Show will run from June 23-25, 2024 at the Javis Center in New York City featuring thousands of new specialty food products from around the world, educational programming, events, and networking opportunities. The US Gluten-Free Food Products Market is slated to Hit $4.25 BN by 2029. Convenience stores & department stores will lead the sales channel - Exclusive Focus Insight Report by Arizton. The market for gluten-free snacks is on the rise, driven by preferences for healthier and more convenient food options.

Pita Pit, the world’s first Mediterranean fast-food concept , is spicing things up with a revamped menu. Upholding their commitment to fresh, made-to-order meals, Pita Pit’s new menu

Sweet Heat: Gluten-Free Sriracha and Teriyaki Glaze

Honey Sriracha Tossing Sauce

In a large skillet or saucepan, pour in Teriyaki Glaze over medium heat. Heat until bubbling, whisking constantly. Add honey and Sriracha Sauce, and continue whisking until sauce is reduced to a glaze. Remove from heat and whisk in the butter cubes slowly until melted. Once cool, transfer to a plastic container with a snap on lid. Sauce will hold for several days and can be scaled to desired quantity for production. Adjust Sriracha sauce depending on desired degree of heat.

Supporting the industry since 1982.

Martha’s Vineyard Food & Wine Festival Announces Collab with James Beard Foundation

The Vineyard Arts & Culture Foundation (VACF), A21, and Innovation Arts & Entertainment announced that the Martha’s Vineyard Food & Wine Festival has entered into a collaborative agreement with the James Beard Foundation . The new relationship will help the growing festival cement its status as one of the top culinary destinations in the Northeast. The James Beard Foundation will assist the VACF with the curation of the MV Food & Wine programming and recruit some of the world's top culinary talent to the island. This will ensure that when the Martha’s Vineyard Food & Wine Festival returns June 6-9, 2024 it will rival all others in its quality of offerings and diversity of cuisine.

CHEF

PROFILE

Teddy Wyder

Fajita Pete’s 3207 Lake Ave. Suite 6A Wilmette, IL 60091

Birthplace: Minneapolis, MN.

Current Position:

Owner, Fajita Pete’s.

First Foodservice Job: Delivery Driver at Lou Malnati’s.

Favorite Food: Too many to name, but if I were on death row it would be White Castle sliders (I never eat them). However, ice cream is my kryptonite.

Awards/Honors: Self-proclaimed Best Damn Pizza Delivery Driver in Chicago. My LinkedIn profile even says so.

Memorable Customers: Debbie (last name unknown) and the Bishop sisters.

Worst Part of Job: Maybe frivolous complaints.

Most Humorous Kitchen Mishap: While boiling lobsters and crabs growing up, watching my dad get pinched on multiple occasions. Never got old. It hurts like a bitch, but damn is it funny.

Favorite Food to Prepare: Fajitas.

If you couldn’t be a chef, what would you be? Racecar driver, because I’m all gas and no brakes baby. Best advice you ever got was: Nothing is impossible. Everything is figureoutable.

Where do you like to vacation? A beach with good surf or a steep mountain to ski down.

What do you enjoy most about FIN? Shmoozefest! Who was your greatest culinary influence? Guy Fieri –I’ve always wanted to go to Flavortown.

Abbey Specialty Foods Marks 25th Anniversary with Launch of Bergagader Edelblu Cheese Line

Established in 1999, Abbey Specialty Foods is a family-owned business that proudly enters its 25th year of operation. Abbey Specialty Foods is thrilled to unveil their latest masterpiece at the IDDBA Show; the sensational edelblu cheeses by acclaimed German cheese maker, Bergader. Crafted with precision and passion, these cheeses promise to enchant consumers, inspiring them to embark on a culinary journey of discovery through perfect pairings. Rooted in Bavarian cheese-making heritage, each exquisite cheese is a testament to quality and innovation. Available now through Abbey Specialty Foods.

This month I am proud to be pictured with Sara Bruhnke who is the Director of Corporate Operations at Big Onion Hospitality in Chicago. Sara is hospitality driven. Her magnetism and leadership support a very positive culture at this multi-concept, multi-unit operator, whose brands include Fatpour Tap Works, Hopsmith Tavern and Woodies Flat.

President of Waukegan Illinois based Federal Supply USA President Nicole Selevredes, who, along with her brother Demetrios III is the 3rd Generation of leadership at our region’s oldest family owned and operated foodservice equipment and supply dealer. In addition to supplying foodservice and institutional operations across the country, they have a thriving (wholesale) showroom business with a large selection of cooking, refrigeration, smallware and cooking supplies ready for immediate delivery or pick up. You can see Federal Supply’s ad on page 19. They’ve been serving the industry since 1931.

Jennifer Barrios is president of B & B Foodservices, a Lockport Illinois based company supporting the food industry in many Ways.

Her family business provides comprehensive and flexible solutions to help food businesses save money and grow. They have a fresh produce distribution business supplying restaurants across the local region. They also have 3rd party logistics services where they can cross -dock, warehouse and also distribute product to dedicated accounts (typically chains) who need this flexibility. They also perform custom meat cutting in their USDA space for food businesses of all types. They also have the regions finest and newest “co-working” commercial production space, where business owners can have their production done in an SQF, USDA inspected and FDA registered plant, done with her labor or yours. If you are experiencing growth or trying to streamline your production or distribution needs so that you can grow without the high cost of doing so, contact Jennifer. You can see the B & B ad on page 22.

Sue Beninati is the food industry relationship specialist at Schaumburg, Il based RM Services . Sue understands restaurant and institutional food businesses repair and maintenance needs, and helps owners and managers with facility, cooking, HVAC & refrigeration repairs, as well as with their electrical, plumbing, painting and construction needs. Because Sue specializes in working with all types of food businesses, she is knowledgeable and will understand your needs and know how to help.

Aven Hauser is a sales specialist at Brakebush, a family-owned and operated chicken processor founded almost 100 years ago

Aven is one of the proud, dedicated team members supporting five production facilities working to make the highest-quality chicken served at independent, local and national chain foodservice kitchens. If you require attention and expertise, look to Aven and Brakebush. Their products are delicious.

Kem Clark’s company produces Wikki Sticks, a playful product delighting, inspiring and entertaining children, while bringing peace, quiet and joy to parents and grandparents. Wikki Stix is a one-of-a-Kind toy that kids love to play with. These affordable giveaways are great for kids of all ages. They’ve won many awards including winning the top two toy awards in the United Kingdom. Are you tired of crayon on your table, chairs and everywhere else? Check out Wikki Stix.

Experience the Excellence of Fisherman’s Pride Calamari

Fisherman’s Pride Gold Label offers top-quality calamari sourced directly from the Gulf of Thailand. Their commitment to quality means using only Loligo formosana, never mixing species, for reliable results every time. It is known for its thick walls, white flesh, and natural tenderness, making it highly sought after in Asia. Hand-cleaned to exceed industry standards and supervised under HACCP guidelines, Fisherman’s Pride Gold Label ensures consistent excellence in every pound. Available fully cleaned or whole cleaned, their calamari is prepared from the freshest day boat catch, guaranteeing freshness and flavor.

– You can find the Fisherman’s Pride ad on the back cover.

The Leader in Food-Grade Pallets Celebrates 25 Years

When it comes to food safety, packaging, storage and shipping are as important as the ingredients you use. This is why smart producers get their pallets from Illinois based Walnut Grove Packaging.

The company operates a 67,000 sqft. pallet manufacturing facility in central Illinois which is dedicated to exclusively producing food grade pallets. Founded in 1999, the family owned and operated business prides itself on a hygienic environment to protect its customers and the food supply business. The firm only uses new, heat treated kiln dried Southern Yellow Pine for its durability. They require their wood to come in dry and it must be tarped to prevent moisture, which could result in mold growth. Another differentiator is that they only store raw and finished materials in their humidity and temperature-controlled buildings to avoid pallets from warping or bacterial growth.

Warped or damaged pallets can result in product getting damaged or destroyed in shipping, or injury to warehouse workers.

As Arcola Illinois largest pallet manufacturer, they use automation to help them produce up to 4000 pallets per day. As a customer convenience, they will place custom markings on pallets for easy identification and will even house staged customer orders for just in time pick up or delivery.

As some food producers try to save money on their pallets, beware of bringing in moldy, contaminated pallets into you warehouse which could have food safety issues.

– You can find Walnut Grove Packaging’s ad on page 9.

“A committee is a group that keeps minutes and loses hours.”

Milton Berle

Auctions and Appraisals

Broaster Equipment Refurbish Service

The Broaster line of premium pressure fryers, generate a lot of revenue and profit for those who take advantage of the program. For the first time in 35 years, Chicagoland’s local distributor for Broaster, Wood Food Systems is offering a Broaster Reconditioning and Refurbish Program. Their customers can now extend the life of their equipment by having this company take apart the Broaster, replace gaskets, replace or upgrade electronic components, perform electrical repairs and use special compounds

to clean the unit. The firm performs a complete overhaul and rebuild, which then includes a rigorous testing process to ensure reliability and that it is operating like new. Preventative Maintenance is always a smart and important thing to do to extend the life of a Broaster as well to ensure optimal performance. The company even has a limited number of “free Broaster loaners” for the refurbish customers to use while their Broaster gets reconditioned.

Federal Supply USA, a woman-owned and fourth-generation operated business that has been a cornerstone in providing top-notch restaurant equipment and supplies. With a rich history and a commitment to quality, this establishment stands out as a reliable source for all your culinary needs.

Federal Supply USA, has continued the family legacy, by being the Chicagoland’s oldest family owned and operated equipment and supply dealer. Now offering more products than ever, customers rave about the excellent service and vast variety available, making it the go-to destination for restaurateurs.

The firm has a reputation for excellent service, selection, variety and pricing. What sets Federal Supply USA business apart is not just the extensive inventory but also the exceptional customer service.

Federal Supply USA proudly caters to our diverse community by having staff fluent in Spanish. This welcoming environment ensures that every customer feels at home, creating a space where everyone can find the tools they need to make their culinary dreams a reality. Support local and experience the difference at this family-owned company.

– You can find Federal Supply’s ad on page 19.

Roark Affiliates Completes Subway Acquisition

Subway, one of the world’s largest restaurant brands, completed its previously announced sale to affiliates of Roark. The acquisition comes on the heels of Subway’s three exceptional years of sales growth and positive global net

restaurant growth for the first time since 2016. The brand has continued to innovate in 2024, with the introduction of Subway Sidekicks, a hot new menu category, and a fresh lineup of signature wraps, served on a new lavash-style flatbread.

The American Licorice Company has been creating delicious confections for over 100 years. Family-owned and operated since 1914, and owner of beloved Red Vines brand est. in 1952. American Licorice is one of the original licorice manufacturers in the United States and one of the oldest candy companies in the industry. Confectionery sales hit $48 billion in 2023, a number largely driven by inflation, according to the 2024 State of Treating report published by the National Confectioners Association. More than 98% of American consumers purchased chocolate, candy, gum, and mints in 2023. Father’s Day falls on June 16, 2024. In 1972, President Richard Nixon signed a proclamation making Father’s Day a federal holiday.“ Father’s Day is for every guy who holds nothing back, who gives his heart, soul, and energy to those he cares about and still finds a way to love them more every single day.”-Andrew Blackburn Lemonade offers numerous health benefits. Lemons are an excellent source of Vitamin C, known for strengthening the immune system. The citric acid in lemons has detoxifying properties and aids in digestion. Grab a tall glass of lemonade to quench your thirst.

The National Baseball Hall of Fame and Museum – located on Main Street in the heart of picturesque Cooperstown, New York, is one of the country’s most popular destinations and is surely the best-known sports shrine in the world. The museum opened its doors for the first time on June 12, 1939. Pickleball is a racket or paddle sport in which two players (singles) or four players (doubles) hit a perforated, hollow plastic ball with paddles over a 34-inchhigh net until one side is unable

to return the ball or commits a rule infraction. Pickleball is played indoors and outdoors. Pool tips – always watch kids in and around the water and designate a water watcher. Always swim with a buddy. Never Push Someone into a Pool. Pushing someone into a pool can easily cause them to injure themselves, including hitting their head. Don’t run in the pool area it can be slippery and always wear sunscreen. The City of Kansas City, Missouri touts 222 parks, 158 miles of trails and bikeways, 29 lakes, 115 playgrounds and 119 monuments. At 1,805 acres, Swope Park is one of the nation’s largest city parks over twice the size of NYC’s Central Park. It features the Kansas City Zoo and Starlight Theatre The Farmers’ Almanac Summer Weather Forecast 2024 calls for a warm, hot, and muggy summer for most of the nation, except for the Northwest region where more seasonable summer temperatures are expected. The muggy temperatures are predicted bring a plethora of moisture and thunderstorms to most areas east of the Mississippi River. The Toyota Camry has dominated the best-selling sedan category for 22 years in the U.S. due to its striking good looks, quality, and dependability. The new 2025 Toyota Camry continues to build on that success by going exclusively hybrid and combining an athletic exterior style, a new interior design and impressive technology features. Tour the Chicago River. Take a cruise along the Chicago River on a 60 or 75-minute tour, and discover hidden architectural gems among the city’s renowned landmarks. Led by a docent providing live narration, the tour passes more than 40 structures and sails under historic bridges.

Sharpie Embarks on “The World Is Your Canvas” Tour to Empower Creativity Nationwide. To celebrate 60 years of innovation, the Sharpie Bus is stopping at creative events across the U.S. to equip Americans with the tools they need to express themselves. The bus will also showcase the brand’s iconic products from the past 60 years to pay homage to how the brand has continued to bring innovation to the writing category since its inception.

Starving for more online sales?

Let us show you how we have brought web success to hundreds of companies in the food industry.

ACCOUNTANTS

Apple Growth Partners Page 20

AD DESIGN

224-585-3315

Food Photo Studio Page 44 630-283-0038

ADVERTISING

Food Industry News

AIR CONDITIONING-SYSTEMS CLEANING

Olympia Maintenance

AIR FILTERS-SALES & SERVICE

847-699-3300

708-344-0344

Olympia Maintenance 708-344-0344

APPETIZERS

Bari Beef Page 05 847-895-7555

ARCHITECTS

Sarfatty Associates 847-920-1100

ARIEL LIFTS

Voss Equipment Page 46 708-596-7000

ARTIFICIAL INTELLIGENCE(AI) CONSULTANTS

IT Impact Inc Page 45 312-806-7438

ASIAN FOOD PRODUCTS

Kikkoman Sales USA Page 26 630-954-1244

ASSOCIATIONS

Illinois Restaurant Association Page 42 312-787-4000

GARC847-824-6941

Wisconsin Restaurant Association 608-216-2809

ASSOCIATIONS & TRADES

Illinois Pork Producers Association 217-529-3100

Specialty Food Show 212-482-6440

ATTORNEYS

Reveliotis Law PC Page 04 312-230-0160

AUCTIONS

Rick Levin & Associates Page 40 312-440-2000

AUCTIONS & LIQUIDATIONS

K & L Liquidation Page 30 847-854-9913

AWNINGS & CANOPIES

Chesterfield Awnings Page 06 708-596-4434

AWNINGS - SALES & SERVICE

Thatcher Oaks Awnings Page 08

BAGS-CUSTOM PRINTED

Bulldog Packaging

BAKERS-WHOLESALE

Il Mulino di Valenzano Bakery Page 06

info@americaneagle.com

877.WEBNOW.1 (877.932.6691)

630-833-5700

630-458-1152

847-671-5216

Lezza Spumoni & Desserts Page 41 708-547-5969

Eli’s Cheesecakes 773-736-7417

Ideal Bakery 773-631-6897

JR Dessert Bakery 773-465-6733

BAKERY-PRODUCTS

Chef’s Kitchen/Dearborn Page 06

773-801-1600

Instantwhip Chicago Page 25 773-235-5588

BAKLAVA

Libanais Sweets 847-329-5060

BANNERS & POSTERS

Accurate Printing 708-824-0058

BAR STOOLS

Chicago Booth Page 28 773-378-8400

Trendler Inc Page 02 773-255-4407

Waco Manufacturing 312-733-0054

BAR SUPPLIES

Ramar Supply Co Page 14 708-233-0808

Schultz Supply 708-652-2020

BATCH FREEZERS

Kool Technologies Page 44 630-483-2256

BBQ SAUCE

MUMBO BBQ SAUCE Page 32

773-994-8889

Ken’s Foods 800-633-5800

BBQ SAUCE- RUBS & SEASONINGS

Pork Mafia Inc

BEEF

New S B L Inc Page 11

BEER GAS

312-543-5368

773-376-8280

MacCARB Page 22 877-427-2499

BEVERAGES

Boba Direct Page 10

Youth Juice

BOBA DRINK SUPPLIES

Boba Direct Page 10

866-4US-BOBA

331-529-2717

866-4US-BOBA BOOTHS

Chicago Booth Page 28

Waco Manufacturing

BOOTHS-UPHOLSTERERS

Chicago Booth Page 28

773-378-8400

312-733-0054

773-378-8400

CANNOLI & CANNOLI PRODUCTS

Lezza Spumoni & Desserts Page 41

CARPET CLEANING

708-547-5969

Sexton Group Floor Care Page 07 847-827-1188

CARRY OUT PACKAGING

Bulldog Packaging 630-458-1152

CARRYOUT & CATERING PACKAGING

Alfa Restaurant Supply

CASH & CARRY OUTLETS

773-588-6688

Chef’s Kitchen/Dearborn Page 06 773-801-1600

CHAIRS

Trendler Inc Page 02 773-255-4407

CHAIRS-COMMERCIAL

Chicago Booth Page 28

773-378-8400

Waco Manufacturing 312-733-0054

CHARCUTERIE ITEMS

Specialty Food Show 212-482-6440

CHEESECAKES

Eli’s Cheesecakes

CHEESES

773-736-7417

Wiscon - Caputo Cheese Page 09 708-450-0074

Specialty Food Show 212-482-6440

CHICKEN-PROGRAMS

FSI/Foodservice Solutions

CHILI

847-719-6088

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

CLASSIFIED ADVERTISING

Food Industry News

CLEANING PRODUCTS

CO2

847-699-3300

C-Soap a div of CSI Coker Service Page 22 888-908-5600

SuperClean 847-361-0289

MacCARB Page 22 877-427-2499

COFFEE ROASTERS

Tec Foods Inc

773-638-5310

Tugboat Coffee 630-390-6613

COFFEE SHOP PRODUCTS

Boba Direct Page 10 866-4US-BOBA COLD STORAGE

McCook Cold Storage 708-357-2585

Perishable Distribution Solutions 888-491-1641

COMPRESSED GAS

MacCARB Page 22 877-427-2499

CONSULTANTS - BBQ

Pork Mafia Inc

CONTRACT LABOR SERVICES

312-543-5368

All About Personnel Page 31 630-336-6238

Atlas Employment Services Page 03 847-671-1557

CONTRACT MANUFACTURING

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

COOKING EQUIPMENT

Ramar Supply Co Page 14 708-233-0808

COOKING EQUIPMENT-REPAIR

Mr Appliance of West Loop Page 09 312-626-5467

CORNED BEEF-FRESH

Vienna Beef 773-278-7800

CORPORATE GIFTS

Vienna Beef 773-278-7800

CPA FIRMS

Apple Growth Partners Page 20 224-585-3315

CRACKERS

Specialty Food Show 212-482-6440

CREDIT CARD PROCESSING

CardConnect-Clover Systems 224-325-4466

CREPE BATTER

Tec Foods Inc

DAIRY-DISTRIBUTOR

DESSERT SUPPLIES

Fox Valley Farms 630-231-3005

DESSERTS

Chicago Sweet Connection Page 21 773-283-4430

Eli’s Cheesecakes 773-736-7417

Fox Valley Farms 630-231-3005

DESSERTS-WHOLESALE

Lezza Spumoni & Desserts Page 41 708-547-5969

DIRECT MAIL PROGRAMS

Food Industry News 847-699-3300

DISHWASHING & CHEMICALS

C-Soap a div of CSI Coker Service Page 22 888-908-5600

DISINFECTING SERVICES

Sexton Group Floor Care Page 07 847-827-1188

DISPOSABLE PACKAGING

Wan Xing Lin Inc Page 23 773-648-0766

DRAM SHOP INSURANCE

Heil & Heil Insurance Agency Page 16 847-866-7400

Viti Insurance 847-432-1000

DRAPERIES-CLEANING

Sexton Group Floor Care Page 07 847-827-1188

DUCT CLEANING

Enviromatic Corp of America Page 03 800-325-8476

Olympia Maintenance 708-344-0344

EGGS

Meadowbrook Egg & Dairy Company 773-523-8861

EMPLOYEE HANDBOOKS

Employco USA 630-920-0000

EMPLOYMENT ATTORNEYS

Rob Bernstein - Laner Muchin 312-342-7778

EMPLOYMENT LAW

Laner Muchin 312-467-9800

ENERGY BROKER

Century Energy Solutions Page 18 630-817-3164

ETHNIC FOODS

Kikkoman Sales USA Page 26 630-954-1244

FILTERS-EXHAUST SYSTEMS

Olympia Maintenance 708-344-0344

FIRE SUPRESSION SYSTEMS

Fox Valley Fire & Safety 847-695-5990

FLOOR INSTALLATION & MAINTENANCE

Sexton Complete Floor Care Page 07 847-827-1188

FOOD DISTRIBUTORS

B & B Food Services Page 22 815-834-2621

Chef’s Kitchen/Dearborn Page 06 773-801-1600

Devanco Foods Page 13 847-228-7070

Olympia Food Industries Page 29 847-349-9358

Anichini Brothers 312-644-8004

Chef’s Quality Meats 708-333-0880

Cugini Distribution 708-695-9471

Performance Foodservice 630-896-1991

Tec Foods Inc 773-638-5310

Wilkens Foodservice 708-235-0788

FOOD MANUFACTURING EQUIPMENT

DC Norris North Ameica 231-632-4462

FOOD PHOTOGRAPHY

Create Inc Chicago Page 09 773-664-4024

Food Photo Studio Page 44 630-283-0038

FOOD PRODUCTS

Devanco Foods Page 13 847-228-7070

Olympia Food Industries Page 29 847-349-9358

Wiscon - Caputo Cheese Page 09 708-450-0074

Elohi Strategic Advisors 559-663-8348

Neil Jones Food Company 800-543-4356

Specialty Food Show 212-482-6440

FOODSERVICE PACKAGING & DISPOSABLES

Kranz Inc Division of Imperial Dade 630-254-6666

FOODSERVICE- LAYOUT & DESIGN

Losurdo Inc

630-833-4650

Sarfatty Associates 847-920-1100

FOODSERVICE-EQUIPMENT PARTS

CSI Page 08

888-908-5600

Cobblestone Ovens 847-635-0172

FOODSERVICE-SUPPLIES

Ramar Supply Co Page 14

FREEZERS-ALL TYPES

Custom Cooler & Freezer Page 28

773-638-5310

Instantwhip Chicago Page 25 773-235-5588

DATABASE SOFTWARE CONSULTING

IT Impact Inc Page 45 312-806-7438

DECOR

Zap Props 773-376-2278

DELIVERY SERVICE

Delivery First Page 3 312-900-9868

FOODSERVICE EQUIPMENT

A D E Foodservice Equipment

630-628-0811

DC Norris North America 231-632-4462

Losurdo Inc 630-833-4650

Thunderbird Food Machinery 866-451-1668

FOODSERVICE EQUIPMENT-REPAIR

CSI Page 08 888-908-5600

Cobblestone Ovens 847-635-0172

Ice Solutions 24 847-987-9738

HOT DOGS

Crawford Sausage

773-277-3095

Red Hot Chicago 800-249-5226

Vienna Beef 773-278-7800

ICE CREAM

Homer’s Gourmet Ice Cream Page 05 847-251-0477

Instantwhip Chicago Page 25 773-235-5588

Fox Valley Farms 630-231-3005

ICE CREAM EQUIPMENT REPAIR & SUPPLY

Kool Technologies Page 44 630-483-2256

ICE CREAM-EQUIPMENT & SUPPLY

Kool Technologies Page 44 630-483-2256

ICE CREAM-YOGURT

Instantwhip Chicago Page 25 773-235-5588

ICE MACHINE REPAIR & SANITIZING

Major Appliance Service

ICE MACHINES-SALES-RENTAL OR LEASING

708-447-4100

Empire Cooler Service Page 15 312-733-3900

Ice Solutions 24 847-987-9738

INSURANCE

Cacciatore Insurance Page 46 312-264-6055

Heil & Heil Insurance Agency Page 16 847-866-7400

ISU Northwest Insurance Services 847-310-0400

Society Insurance 888-576-2438

Viti Insurance 847-432-1000

WM Schwartz Insurance/Gus Romas 847-525-2846

INSURANCE SERVICES

Cacciatore Insurance Page 46 312-264-6055

INSURANCE UNDERWRITTING

Society Insurance 888-576-2438

INSURANCE-INDUSTRIAL & COMMERCIAL

Cacciatore Insurance Page 46 312-264-6055

Heil & Heil Insurance Agency Page 16 847-866-7400

INTERIOR DESIGNERS

Sarfatty Associates 847-920-1100

INTERNET ADVERTISING

Food Industry News 847-699-3300

ITALIAN BEEF

Bari Beef Page 05 847-695-7555

Devanco Foods Page 13 847-228-7070

Serrelli’s Foods Page 24 877-385-BEEF

Red Hot Chicago 800-249-5226

ITALIAN FOOD SPECIALTIES

E Formella & Sons Page 14 877-598-0909

ITALIAN SAUSAGE

Anichini Brothers 312-644-8004

JANITOR-SUPPLIES

Ramar Supply Co Page 14 708-233-0808

Kranz Inc Division of Imperial Dade 630-254-2666

JAPANESE-FOOD PRODUCTS

Kikkoman Sales USA Page 26 630-954-1244

JUICER REPAIR & MAINTENANCE

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

JUICERS-FRUIT & VEGETABLES

Berkel Midwest

JUICES

Youth Juice

JUICES - FRESH SQUEEZED

800-921-9151

331-529-2717

Youth Juice 331-529-2717

KETCHUP

Red Gold

KITCHEN EQUIPMENT

765-557-5500

A D E Foodservice Equipment 630-628-0811

KITCHEN FLOORING

Sexton Complete Floor Care Page 07 847-827-1188

KITCHEN-EXHAUST SYSTEMS/CLEANING

Enviromatic Corp of America Page 03 800-325-8476

Olympia Maintenance 708-344-0344

KNIFE-SHARPENING SERVICE

Cozziini Brothers Inc Page 17 888-846-7785

LABEL PRINTERS

Edwards Label Printing 847-663-6600

LABOR SAVING EQUIPMENT

DC Norris North America 231-632-4462

LAW FIRMS

Tuckey Law Page 26 312-701-2200

Laner Muchin 312-467-9800

LINEN SUPPLY & RENTAL SERVICE

Cosmopolitan Textile 773-254-6100

LIQUOR LIABILITY INSURANCE

Heil & Heil Insurance Agency Page 16 847-866-7400

Viti Insurance 847-432-1000

LOGISTICS COMPANIES

Perishable Distribution Solutions 888-491-1641

MATERIALS HANDLING EQUIPMENT

Voss Equipment Page 46 708-596-7000

MAYONNAISE

Columbus Vegetable Oils Page 27

MEAT PROCESSING EQUIP SALES & SERVICE

773-265-6500

Berkel Midwest 800-921-9151

MEAT-SPECIALTY

Specialty Food Show 212-482-6440

MEAT-WHOLESALE

Devanco Foods Page 13 847-228-7070

New S B L Inc Page 11 773-376-8280

Park Packing Company Page 18 773-254-0100

Anichini Brothers 312-644-8004

Chef’s Quality Meats 708-333-0880

International Meat Company 773-622-1400

MEATS -WHOLE PIGS-GOATS-LAMB

Park Packing Company Page 18 773-254-0100

MEDITERRANEAN FOODS

Olympia Food Industries Page 29 847-349-9358

MENU DEVELOPMENT

Bottomline Profits Consulting Page 08

MENUS-CUSTOM PRINTED

773-470-8239

Accurate Printing 708-824-0058

MEXICAN FOOD PRODUCTS

B & B Food Services Page 22 815-834-2621

MILK

Instantwhip Chicago Page 25

NEIGHBORHOOD MARKETING

773-235-5588

LED Billboard Trucks 312-924-7979

NITROGEN

MacCARB Page 22 877-427-2499

OILS & FATS-COOKING

Columbus Vegetable Oils Page 27

OILS & SHORTENING

773-265-6500

Columbus Vegetable Oils Page 27 773-265-6500

OILS & VINEGAR

Pastorelli Foods

OILS-COOKING/BULK

Columbus Vegetable Oils Page 27

OLIVE OILS

800-SOS-AUCY

773-265-6500

Columbus Vegetable Oils Page 27 773-265-6500

ORGANIC FOODS

Pastorelli Foods

OUTSOURCED DELIVERY SERVICE

800-SOS-AUCY

Delivery First Page 30 312-900-9868

OVENS-PIZZA

Cobblestone Ovens 847-635-0172

North American Pizza & Culinary Academy 630-395-9958

OVENS-SALES & SERVICE

Cobblestone Ovens 847-635-0172

PAINTING CONTRACTORS

Sexton Group Floor Care Page 07 847-827-1188

PALLET JACKS

Voss Equipment Page 46 708-596-7000

PALLETS - ALL TYPES

Walnut Grove Packaging Page 09 217-268-5112

PANCAKE-BATTER & MIX

Tec Foods Inc

PAPER-PRODUCTS

Ramar Supply Co Page 14

PASTA-FRESH AND FROZEN

Cugini Distribution

708-695-9471

Pastafresh Home Made Pasta 773-745-5888

PASTRIES

Chicago Sweet Connection Page 21 773-283-4430

PATIO ENCLOSURES

Thatcher Oaks Awnings Page 08 630-833-5700

PATIO

PATTY MACHINES/FOOD FORMERS

PAYROLL SERVICES ADP 630-670-5460 Employco USA

773-638-5310

708-233-0808

Alfa Restaurant Supply 773-588-6688

PARTY-FAVORS & SUPPLIES

Ramar Supply Co Page 14 708-233-0808

REFRIGERATION SERVICE

Ice Solutions 24 847-987-9738

REFRIGERATION-EQUIP/COMMERCIAL

Custom Cooler & Freezer Page 28 630-879-3131

Schultz Supply 708-652-2020

RESTAURANT CONSULTANTS

Bottomline Profits Consulting Page 08 773-470-8239

Forklift Restaurant Consulting Page 12 312-493-6310

Stanovich Hospitality 708-359-1911

RESTAURANT EQUIPMENT

Wood Food Systems Page 18 847-949-9663

DC Norris North America 231-632-4462

FSI/Foodservice Solutions

847-719-6088

Losurdo Inc 630-833-4650

Schultz Supply 708-652-2020

RESTAURANT EQUIPMENT & SUPPLIES

Custom Cooler & Freezer Page 28 630-879-3131

Federal Supply USA Page 19 847-623-1310

Flat Page 12 855-999-3528

Ramar Supply Co Page 14 708-233-0808

Alfa Restaurant Supply 773-588-6688

Berkel Midwest 800-921-9 151

Schultz Supply 708-652-2020

RESTAURANT EQUIPMENT PARTS

CSI Page 08 888-908-5600

RESTAURANT EQUIPMENT REPAIR

CSI Page 08 888-908-5600

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

RESTAURANT EQUIPMENT REPAIR SERVICE

Mr Appliance of West Loop Page 09 312-626-5467

Berkel Midwest 800-921-9151

Cobblestone Ovens 847-635-0172

Major Appliance Service 708-447-4100

RESTAURANT EQUIPMENT-NEW & USED

K & L Liquidation Page 30 847-854-9913

March Quality Used & New Equip Page 24 800-210-5895

RESTAURANT INSURANCE

Society Insurance

RESTAURANT MANAGEMENT SOFTWARE

Toast POS

RESTAURANT REAL ESTATE SALES

John Moauro/Realty Executives

Nick Dibrizzi/Coldwell Banker

888-576-2438

857-301-6002

708-361-1150

708-562-9328

Ted Aretos/ Eatz & Associates 815-761-8334

Vince Ferraro/Pontarelli & Associates 847-778-3571

RESTAURANT-DESIGNERS

Losurdo Inc

630-833-4650

Sarfatty Associates 847-920-1100

RESTAURANT-MANAGEMENT SYSTEMS

Chef Tec Page 19 800-447-1466

ROOF TOP GREASE CONTAINMENT SYSTEMS

Enviromatic Corp of America Page 03 800-325-8476

ROOFS-SALES-REPAIR & MAINTENANCE

Care Sheet Metal & Roofing Page 47 708-387-9784

SALAD-DRESSINGS

Ken’s Foods

SALAD-DRESSINGS & OILS

800-633-5800

Columbus Vegetable Oils Page 27 773-265-6500

Tec Foods Inc773-638-5310

SANITATION CERTIFICATION

Illinois Restaurant Association Page 42 312-787-4000

SATELLITE TV SYSTEMS

All Sports Direct 630-918-3000

SAUSAGE

Anichini Brothers 312-644-8004

Crawford Sausage 773-277-3095

SEAFOOD

Fisherman’s Pride Page 48

SEATING

800-543-2110

Trendler Inc Page 02 773-255-4407

Waco Manufacturing 312-733-0054

SELF-SERVICE ORDERING KIOSKS

Infi Kiosks

SEWER(MAINT)-RODDING & JETTING

888-857-9831

Tierra Environmental Page 44 888-551-1998

SHAKE MIX

Fox Valley Farms 630-231-3005

SHIPPING-REFRIGERATED & FROZEN

Perishable Distribution Solutions 888-491-1641

SHORTENING

Columbus Vegetable Oils Page 27 773-265-6500

SIGNAGE-INDOOR & OUTDOOR

American Graphics & Signs Inc Page 24 888-774-6270

SLICERS - AUTOMATED

CES Nationwide Page 23 773-533-3333

SLICERS-SALES & SERVICE

Berkel Midwest 800-921-9151

SOCIAL MEDIA MARKETING

Create Inc Chicago Page 09 773-664-4024

SOFT DRINKS

PepsiCo Foodservice 773-893-2319

SOFT SERVE-ICE CREAM/EQUIP & SUPPLIES

Kool Technologies Page 44 630-483-2256

SOFT SERVICE MIX

Fox Valley Farms 630-231-3005

SOFTWARE PROGRAMS - CUSTOM

IT Impact Inc Page 45 312-806-7438

SOUP BASES

Tec Foods Inc 773-638-5310

SOUPS

Bistro Soups (Div of Vienna Beef)

773-278-7800

Vienna Beef 773-278-7800

SOUS - VIDE COOKING EQUIPMENT

DC Norris North America 231-632-4462

SPECIALTY FOODS DISTRIBUTOR

Specialty Food Show 212-482-6440

SPICES

Tec Foods Inc 773-638-5310

SPIRITS

R Jelinek Midwest

STAFFING-SERVICES

708-691-3895

All About Personnel Page 31 630-336-6238

Atlas Employment Services Page 03 847-671-1557

STEAM CLEANING

Olympia Maintenance

SUPERMARKET EQUIPMENT

708-344-0344

CES Nationwide Page 23 773-533-3333

SUPERMARKET EQUIPMENT REPAIR

Up ‘N Adam Service and Supply Inc

SUPERMARKET- EQUIPMENT/ NEW & USED

877-876-2326

Berkel Midwest 800-921-9151

TABLE ACCESSORIES

Flat Page 12

TABLE LEVELING DEVICES

TEST KITCHEN SERVICES

B & B Food Services Page 22

THEATERS AND VENUES

815-834-2621

Onesti Entertainment Corporation 630-962-7000

THIRD PARTY DELIVERY SERVICE

Delivery First Page 30 312-900-9868

TOMATO PRODUCTS

Neil Jones Food Company

800-543-4356

Pastorelli Foods 800-SOS-AUCY

Red Hot Chicago

800-249-5226

Vienna Beef 773-278-7800

SCALES

Berkel Midwest

800-921-9151

855-999-3528

Flat Page 12 855-999-3528

TABLES - DINING ROOM

i2i Design Page 30 847-890-9684

TABLES-ALL TYPES

Chicago Booth Page 28

773-378-8400

Waco Manufacturing 312-733-0054

TAMALES

Supreme Frozen Products

TAX APPEALS (PROPERTY)

773-622-3777

Reveliotis Law PC Page 04 312-230-0160

TAX PAYMENTS

Cook County Treasurers Office 312-443-5100

TEMPORARY STAFFING

All About Personnell Page 31

630-336-6238

Atlas Employment Services Page 03 847-671-1557

Vienna Beef Inducts Red Hot Ranch / 35th St. Red Hots Into Hot Dog HOF

Newest Hall-of-Fame Member Has Been Serving Famous Chicago-Style Hot Dogs for Two Decades

Vienna Beef, the legendary Chicago company synonymous with the city’s iconic Hot Dogs, Italian Beef and other products, today announced Red Hot Ranch & 35h Street Red Hots (3057 North Ashland Avenue) 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 20 years. Red Hot Ranch & 35h Street Red Hots was presented with a commemorative Vienna Beef Hot Dog Hall of Fame plaque, banner, pin, and Hall of Fame branded t-shirts at the event. Red Hot Ranch & 35h Street Red Hots, both located in Chicago, Illinois, have been neighborhood gems since the early 2000’s.

Founded by the folks who honed their skills as original owners of the famed Wiener’s Circle; have pared down the menu to having great Burgers and Vienna Hot Dogs with awesome fries. Headed by Jeff Greenfield with former Wiener’s Circle partners, Larry Gold and Vicki Nemerow, as well as, partner/manager Johnny Vazquez and other store managers Rodrigo Vazquez and Peter Flores. This group has helped produce several dining awards including a Golden Dining Award, from The Chicago Tribune, Chicago Magazine, and more. They have also been featured on Chicago’s Best and Check Please! The group has also been very active in community service including neighborhood police programs in Humboldt Park and other areas, helping healthcare workers, and sending Salamis to Soldiers.

It is the culmination of their experience and commitment given to all aspects of the business and ultimately the finished product, that has led Vienna Beef to pay homage and induct the Red Hot Ranch and 35th Street Red Hots into the Vienna Beef Hot Dog Hall of Fame. The Hall was created to honor longtime foodservice operators that have developed into neighborhood landmarks. Out of thousands of Vienna customers over the years we have recognized only 150 customers nationwide since the award was created in 2006. From the entire Vienna Beef family, we are proud to welcome Red Hot Ranch and 35th Street Red Hots as the 151st recipients.

Founded in 1893, Vienna Beef manufactures and distributes Hot Dogs and Sausages following its time-honored original recipes, with premium domestic beef hickory-smoked for authentic flavor. Austrian-Hungarian immigrants Emil Reichel and Samuel Ladany introduced their family Frankfurter recipe at the legendary Columbian Exposition/World’s Fair and the same recipe is still used over 131 years later. The company also produces Pickles and Condiments, Soups and Chilis, Deli Meats, and other premium top-quality foods, distributed throughout the United States. Vienna Beef products are available at Hot Dog stands and restaurants, retail stores, online, and at the company’s factory store in Chicago.

‘Omakase Shoji’ continued from cover sake varieties, alongside a curated collection of rare Japanese whiskeys. As guests venture toward the back of the restaurant, they will discover the intimate omakase room, accommodating up to 10 guests. Purposefully crafted for small group settings, the omakase bar allows patrons to immerse themselves fully in the culinary journey. With every detail carefully considered, Omakase Shoji captures the essence of Japan in Chicago, providing guests an immersive experience that transports them directly to the heart of Japanese culture.

Japanese culinary practices, Takashi aims to introduce diners to the exquisite flavors and meticulous craftsmanship synonymous with omakase dining. Omakase Shoji promises an unforgettable dining experience characterized by the highest standards of quality, authenticity, and an unparalleled attention to detail. Having refined his culinary skills across Japan, Takashi’s expertise allowed him opportunities to cook at the esteemed Imperial Palace where he served distinguished patrons, including the royal family. Since, he has graced the culinary scenes of Japan, New York City, and Chicago with his exceptional talents.

With Takashi’s guidance, Shoji will navigate the intricate execution of the restaurant’s operations, promising a fusion of tradition and innovation. Named after Chef Shoji, Omakase Shoji, represents the pinnacle of Japanese culinary artistry. The restaurant’s logo, a white lotus, represents the family’s crest, as well as tradition and loyalty. These are key pillars that define Japanese gastronomy and Omakase Shoji. The restaurant’s design seamlessly blends the essence of Japan with the vibrancy of Chicago, featuring exposed brick walls lit in the soft glow of traditional Japanese orange lighting. A striking ceiling-high bar showcases an extensive selection of over 40 Ginjo and Daiginjo

The Omakase experience will feature 17-25 courses. Guests have the option to elevate their experience with add-ons such as caviar, wagyu, and more. A limited selection of a la carte offerings will be available at the front bar. Menu offerings will vary daily to align with the availability and freshness of the ingredients. Furthermore, patrons can look forward to the opening of a rooftop bar in Summer 2024.

The Omakase room experience will last 2 hours with hours of operation being Tuesday to Thursday from 5 p.m. - 11 p.m., Friday to Saturday from 4 p.m. - 12 a.m., and Sunday 4 p.m. - 10 p.m. The Sake Bar will be open Tuesday to Thursday from 5 p.m. - 12 a.m., Friday to Saturday from 4 p.m. - 1 a.m., and Sunday from 4 p.m. - 11 p.m.

WHY JOIN THE IRA?

KEEP RESTAURANTS SAFELY OPEN

PASS & REPLENISH THE RESTAURANT REVITALIZATION FUND (RRF)

EXPAND OUTDOOR DINING

LEGALIZE COCKTAILS TO GO

CAP FEES FROM DELIVERY SERVICES

SUPPORT FOODSERVICE WORKERS WITH OUR RESTAURANT EMPLOYEE RELIEF FUND GRANTS

PROVIDE BREAKING UPDATES & GUIDANCE W

IHG Hotels & Resorts Opens First Duel-Branded Avid

Hotels and Candlewood Suites

IHG Hotels & Resorts, one of the world’s leading hotel companies, announced the opening of its first dual-branded avid hotels and Candlewood Suites property in North Platte, Neb., following the prototype’s launch in 2021. Operating under the ownership of Nightcap Management, LLC, avid hotel and Candlewood Suites North Platte marks the first milestone in an exciting growth trajectory for the dual-brand pairing, with more than 40 additional hotels in the pipeline. Other upcoming dual-branded avid hotels and Candlewood Suites openings this year include Fort Payne, Ala., and West Memphis, Ark.

Transforming Family Dynamics: Actionable

Solutions for Multi- Generational Restaurants

Imagine a restaurant where the aroma of sizzling spices mingles with the laughter of a united family. Multi-generational family-owned eateries hold a special place in our hearts, blending tradition with the bonds of kinship. But beneath the surface, challenges demand concrete solutions with measurable impact.

Structured Communication Framework: Implement a monthly family council meeting where every member has a voice. Track the number of conflicts resolved and the percentage of decisions made collaboratively. Over time, a measurable increase in harmony and unity will be evident.

Succession Roadmap:

Develop a clear succession plan outlining roles, responsibilities, and timelines for transitioning leadership. Measure success by tracking the percentage increase in family members actively engaged in leadership roles over the next year.

Innovation Integration: Introduce a quarterly brainstorming session focused on innovation and adaptation to modern trends. Monitor the implementation of new ideas and measure their impact on customer satisfaction scores and revenue growth.

Work-Life Balance Initiatives: Establish designated family time slots and implement policies discouraging work-related discussions outside business hours. Monitor employee satisfaction surveys to measure improvements in work-life balance and overall morale.

By implementing these targeted solutions and measuring their impact on critical metrics such as conflict resolution, leadership engagement, revenue growth, and employee satisfaction, multi-generational family-owned restaurants can transform their dynamics and thrive for future generations.

If there’s time to lean, there’s time to clean.

Pepsi partners with America’s favorite culinary expert, Chef Bobby Flay, to prove Grilling is #BetterWithPepsi . This summer, PEPSI and chef Bobby Flay are setting their sights on one of the nation's favorite seasonal activities by going all in on grilling and all our backyard BBQ favorites, from burgers to hot dogs to ribs and more.

Domino’s Pizza is offering a new hand-tossed, thin-crust pizza inspired by the New York-style pie. The New York Style Pizza features fresh, never-frozen dough stretched thin and topped with a blend of mozzarella and provolone cheese. The pizza is cut into six large slices designed to be folded for easy eating. “Our pizza chefs created this new pizza crust to allow the deliciousness of our ingredients to shine through,” Russell Weiner, Domino’s Pizza CEO, said in the release. “It has the perfect balance of crust, sauce, cheese and toppings in every bite.” – Pizzamarketplace.com

– Find Employco USA in our directory under “Health Insurance.”

Rick Fazio Employco USA

A Family Affair Since 1942: Red Gold Tomatoes BOOKSHELF

Red Gold Inc. is an agricultural company specializing in tomatoes and tomato products, producing everything from canned tomatoes, fully prepared tomato sauces, tomato juice to ketchup. They have become the largest privately-owned tomato processer in the nation and operates in both retail and foodservice. Their tomato products can be found in all 50 states and over 55 countries.

new premium brand to the Foodservice segment. Tuttorosso fully-prepared Marinara and Pizza Sauces are produced during the harvest season from vineripened tomatoes.

Four generations of the Reichart family have been producing premium quality tomato products. The company now has three state-of-the-art production facilities and a 1.5 million square foot distribution center, all located in Indiana.

Although Red Gold has been around for over 80 years, they continue to develop new products to help better serve their customers. Red Gold has introduced a

Tomato Products packaged in plastic pouches rather than #10 cans are growing in demand throughout the Foodservice Industry, so Red Gold has expanded their pouch capacity to meet their customers needs.

Exceptional quality and operational excellence are the shared values that contributed to the employeecreated mission statement: “To produce the freshest, best tasting tomato products in the world.”

Visit our award-winning websites for great recipes, tips culinary inspiration, products and so much more at: www.RedGoldTomatoes.com and www. RedGoldFoodservice.com.

Finding Faith in the Field

Author: Benjamin Duane Hylden

Publisher: Christian Faith

ISBN-13: 978-1643498805

On a cold April day, sixteenyear old Ben Hylden tried on his suit coat for the upcoming school prom, then sped toward nearby Park River, ND for an appointment.

Running late and driving too fast, he lost control of his car on ice, flipped the car and was thrown out the passenger’s door-plunging face first into an icy field. Hylden’s face and body were crushed beyond recognition, along with his dreams of being a basketball star.

After being found by his parents in the field just minutes later and rushed to a nearby hospital, he was only given a 5% chance to survive due to the severity of his injuries. However, as he dramatically surpassed the expectations of his doctors, he miraculously escaped his supposed death sentence and began on a remarkable journey of faith and recovery where he endured many life hardships, which ultimately taught him what truly matters most in life.

McCain Foods is proud to announce it has planted 18,000 trees throughout Wisconsin and in the local Plover community where the company has a newly renovated appetizer processing plant. The tree planting initiative comes after McCain pledged to replace and increase the number of trees cut down for the company's Plover plant expansion project two years ago.

CHEF PROFILE

Leonard Ventura

Hyatt Lodge, Oak Brook Hotel

2815 Jorie Blvd, Oak Brook IL 60523

Birthplace: Chicago, IL

Current Position:

Executive Chef.

Favorite Food: My culinary preference leans towards French cuisine, with a particular fondness for a delightful dish known as Pot Au Feu.

Awards/Honors: Two years back, I clinched the prestigious title of victor in the Fire Lake Chefs’ Challenge, triumphing over esteemed executive chefs hailing from hotels across America and the Caribbean.

Memorable Customers: During my tenure at the Ritz Carlton, I had the honor of crafting delectable dishes for a myriad of esteemed guests, including celebrities, musical icons, renowned rock bands, as well as distinguished figures such as Presidents and mayors.

Most Humorous Kitchen Mishap: I came into work to execute a high-volume banquet only to discover the kitchen was flooded from the hotel pool above! I was very grateful and lucky to have a team that banded together to clean everything promptly and found solutions to provide our guests with a wonderful and successful event, using our other smaller satellite kitchens throughout the hotel.

Favorite Food to Prepare: I have a passion for creating dishes inspired by both Farm-to-Table ethos and the timeless elegance of Classic French cuisine. Working in Napa Valley was a dream come true, as we had the privilege of handpicking our ingredients straight from the bountiful garden just steps away from the kitchen.

Resorts and Conventions, home to America’s Largest Indoor Waterpark Resorts, has been voted the Best Indoor Water Park by USA TODAY 10-Best Readers’ Choice for the second year in a row. With properties in Wisconsin, Ohio, Pennsylvania, and Texas and coming soon to Virginia, Kalahari’s massive waterparks offer dozens of waterslides, massive wave pools, surf simulators and so much more.

What part of the job gives the most pleasure? The greatest satisfaction in my role stems from observing individuals relish and cherish the food and experiences I curate. Being able to facilitate moments of pure enjoyment and the formation of lasting memories through my culinary endeavors brings me immense fulfillment and joy.

If you couldn’t be a chef, what would you be? I would be a farmer, as I’ve always loved gardening. In addition, I would be more involved in animal rescue, having a foster or safe haven for abused and abandoned dogs.

Best advice you ever got was: You shoot for the highest, that way if you fall or have a bad day you still land in a good spot”.

Where do you like to vacation? I love to vacation in Kona, Hawaii, or Napa. Literally anywhere with a Beach! What do you enjoy most about FIN? I love seeing the new trends and restaurants to inspire my culinary ventures! Who was your greatest culinary influence? Aside from my family, my greatest culinary influence would be my mentor; the Late Chef Pascal Vignau from the Ritz Carlton Chicago.

Affordable Customized Software Solutions for Your Business

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• Updating outdated software.

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• Customized software for increased efficiency and tracking.

With VALERIE MILLER TRAVEL

Tripadvisor Announces 2024 Travelers’ Choice Hotels Award Winners: The Best Places to Stay Around the World

Tripadvisor, the world’s largest travel guidance platform, unveiled the elite group of winners of its annual Travelers’ Choice Best of the Best Hotels Awards, celebrating this year’s highest rated hotels in the world based on Tripadvisor reviews. Leading the pack, achieving the No. 1 Top Hotel in the World designation, is Brazil’s Hotel Colline de France, a boutique hotel renowned for its personalized service and French elegance in the middle of the mountain town of Gramado.

Welding Shop On Wheels

National Cherry Festival Puts Cherry on Top of 98 Years of Tradition

The 2024 National Cherry Festival will offer a spectacular eight-day celebration in the Cherry Capital of the World-Traverse City, Michigan June 29 - July 6, 2024 . This iconic Northern Michigan tradition will showcase a variety of nationally acclaimed entertainment while honoring the local heritage that makes it unique. With more than 150 events and activities for families to enjoy, there is something for everyone.

“Our Best of the Best Hotels are marvels, acclaimed by thousands of travelers for their remarkable service, stunning design, and wealth of amenities that redefine what it means to have an exceptional hotel experience,” said Dan Mitchell, vice president & general manager hotels, Tripadvisor.

The No. 1 hotel in the US is the Shore Hotel. The thoughtfully designed, eco-friendly boutique hotel is located in the heart of Santa Monica, Calif., offering ocean views and walkability to the world-famous Santa Monica Pier. With over 6,000 reviews, guests say they appreciate the hotel’s contemporary feel, premium amenities and personalized attention they received from the staff.

Top Hotels in the US

From boutiques to super luxe, travelers celebrate diverse hotel offerings across the US.

1. Shore Hotel: Santa Monica, Calif.

2. Luma Hotel Times Square: New York, N.Y.

3. FivePine Lodge & Spa: Sisters, Ore.

4. The Bryant Park Hotel: New York, N.Y.

5. Hotel Emma: San Antonio

6. The Loutrel: Charleston, S.C.

Top Hotels in the World

7. Lotte Hotel Seattle: Seattle.

8. Four Seasons Hotel Chicago: Chicago

9. Ironworks Hotel Indy: Indianapolis

10. San Antonio Marriott Rivercenter on the Riverwalk: San Antonio

“According to our Tripadvisor reviewers – each of the world’s best hotels caters to the traveler looking for accessible luxury and unique, tailored experiences,” said Dan Mitchell, vice president & general manager hotels, Tripadvisor.

1. Hotel Colline de France: Gramado, Brazil

2. Oblu Select Lobigili: Malé, Maldives

3. La Siesta Hoi An Resort & Spa: Hoi An, Vietnam

4. Adiwana Suweta: Bali, Indonesia

5. Iberostar Grand Packard: La Habana, Cuba

New Hotel Award Categories for 2024

6. Emerald Maldives Resort & Spa: Fasmendhoo Island, Maldives

7. La Siesta Classic Ma May: Hanoi, Vietnam

8. Secrets Akumal Riviera Maya: Akumal, Mexico

9. Padma Resort Ubud: Bali, Indonesia

10. Sofitel Mexico City Reforma: Mexico City

Tripadvisor introduced three new award subcategories for 2024, including best pet-friendly, sustainable, and wellness hotels, reflecting consumer demand and recent travel trends.

Shore Hotel in California – Named No. 1 Hotel in the US by Tripadvisor’s Travelers’ Choice Best of the Best Awards

Hotel Colline de France in Brazil – Named No. 1 Hotel in the World (Tripadvisor)

BOOKSHELF

Indulge

Author: Valerie Bertinelli

Publisher: Harvest

ISBN-13: 978-0063244726

Beloved actress and New York Times bestselling author Valerie Bertinelli returns with her most indulgent cookbook yet; a collection of 100 recipes to nourish the body and the soul.

When Valerie Bertinelli turned 60, she said “Enough already!” and ended her battle with the scale for good. She stopped counting calories. She stopped thinking of certain foods as good or bad. She quit saying no and began saying yes, finally learning how to enjoy the pure pleasure of being alive – starting in the kitchen. In short, she learned how to indulge.

With this gorgeous cookbook, Valerie shares her secrets for indulging so you can start living your best, most fulfilling life too. Whether it’s splurging on fresh produce at the farmer’s market, cooking an extravagant steak dinner for one, or serving an ice cream sundae bar at a dinner party, this book is a reminder that indulging can take many shapes and forms.

You’ll discover the delicious recipes she cooks for her friends and family, including favorites like Garlic Confit BLT, Oven “Fried” Okra, Sausage and Olive Cheese Bites, Spaghetti al Limone, Salmon Burgers With Quick-Pickled Vegetables, Filet Mignon with Béarnaise Sauce and Chocolate Peanut Butter Dates, and more.

Written in Valerie’s warmhearted and intimate style –Including heartfelt essays about how to savor moments big and small – this cookbook is a permission slip to enjoy food, and more importantly, enjoy life.

Employco USA Hires HR Generalist

Employco USA is pleased to announce the growing expansion of its staff. With an extensive background in HR management and client services, Radka brings a wealth of experience to her new role. She will be responsible for client HR responsibilities including benefits administration, training, and employee relations. Her track record of success in prior roles underscores her capability to navigate complex HR issues with tact and dedication.

“I had such a positive first impression of the team and company, which makes me so excited to join Employco. And since I have been mostly remote for the last four years, I very much look forward to being back in an office environment,” Hrabina said.

Her commitment to excellence and collaborative spirit make her a valuable addition to the Employco team! You can see Employco listed in our Buyers Guide under Human Resource Services.

Summer’s Here... Nothing to Fear

PROUDLY SERVICING MAJOR CHICAGOLAND RESTAURANTS

“If you want your children to listen, try talking softly to someone else.”

– Ann Landers

Radka Hrabina HR Generalist