Food Industry News: March 2023

Vasili’s - Eat as Strangers, Leave as Cousins!

Nestled in iconic Downtown Naperville, Illinois, Vasili’s is located at 135 Water Street. The origin of Vasili’s restaurant pays homage to the warmth and charm of Papou Vasili, Founder and CEO, Scott Harris’ Father-in-Law (Papou is Greek for grandfather). Papou’s passion for flavorful cooking began at his mother’s table but blossomed at his father’s restaurant. Inspired by delicious family recipes cooked over a blazing hearth, surrounded by loved ones and friends, this passion remains true today. Each meal is celebrated with delicious food, laughter, music, and Ouzo!

Everything that comes to the table is cooked over an open fire-75% of all items to be exact. This is unique for most restaurants within

the US, but more importantly, it provides an authentic Greek-Mediterranean experience for their customers.

The centerpiece of the Vasili’s kitchen is the custom-built hearth that allows staff to cook and grill items over wood, the hearth-grilling technique uses white oak to enhance authentic flavors of Mediterranean cuisine. The seating allows people to get a glimpse of the hearth in action, providing an elevated dining experience.

“I think the flavors that you get from cooking over wood, cooking that way is just extraordinary. You can keep the food very simple, very rustic, but really get some nice elevated flavors,” said Jaysen Euler, a restaurant partner and its executive chef!

Vasili’s menu includes

Continued on page 17

Chef Leo Cervantes

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James Beard Foundation Announces Award Semifinalists

The James Beard Foundation announced its 2023 Restaurant and Chef Awards Semifinalists in advance of the James Beard Awards presented by Capital One. The full list of 2023 Restaurant and Chef Awards Semifinalists can be found on the James Beard Foundation website. Nominees will be announced on Wednesday, March 29, and winners will be celebrated at the James Beard Restaurant and Chef Awards Ceremony on Monday, June 5, 2023, at the Lyric Opera of Chicago.

Gen-Z Keeps Dining Out

Only 34% of consumers aged 18-24 said inflation has them dining out less often, compared to 48% of all respondents to a recent Technomic survey. Instead of cutting back on restaurant visits, members of the younger generation say they’re choosing less-expensive menu items, and digital ordering tools make it easier to compare prices between restaurants.

– Source: Technomic

You must keep your mind on the objective, not on the obstacle.

– William Randolph Hearst

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Enjoy Vegetable Variety with Arctic Gardens

For Foodservice professionals seeking the vegetable variety they need to stay creative in the kitchen, Arctic Gardens provides peace of mind, consistent quality and amazing flavors. From basics to the most sophisticated blends, its extensive range of plant-based offerings are all picked at their peak and frozen fresh. The company’s innovative preservation techniques help chefs and foodservice operators meet their everyday needs while serving up the modern flavors that today’s customers demand.

For the many operators looking to streamline the ingredients and menu components they order, the Arctic Gardens extensive product line offers a multitude of options that are easy to use, versatile and ready-to-cook. From timeless favorites to on-trend and specialty ingredients, Arctic Gardens vegetables all come pre-washed and pre-cut to help increase efficiency and decrease labor costs. The long

shelf life of its products also helps to greatly minimize waste costs.

Grown across five agricultural zones and processed within hours of harvesting in one of their 13 North American plants (eight in Canada, five in the U.S.), Arctic Gardens is committed to meeting its customers’ needs. The company’s goal is to help make it easier to access the richness of vegetables so everyone can enjoy their amazing flavors easily and efficiently.

– Find the Arctic Gardens ad on page 25.

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ARACELY’S BAKERY

144 N. 19th Ave. MELROSE PARK, IL 708-345-2261

The employees that waited on me were so nice. This is a small shop where they have coffee and a nice selection of breads, pastries, cookies and treats. I picked up a few brownies, a strawberry Danish, and an apricot pastry. All of those pastries were so fresh. They also sell authentic handmade tamales. I picked up some of the pork tamales which came in a corn husk, they were moist and very well-seasoned.

NEVERIA AROCIRIS • 158 N. 19th Ave. MELROSE PARK, IL 708-731-3932. This place is amazing! It’s a cute shop with colorful tables and décor that is so bright and cheerful. You can sit and enjoy your treat or take it to go. They serve ice cream, signature shakes, and specialty drinks with ice cream and fruit. I ordered a piña colada yogurt drink and I added fresh strawberry and mango fruit to it. You can also add granola. Wow, it was so refreshing and delicious.

OMEGA RESTAURANT & BAKERY • 9100 W. Golf Rd. NILES, IL 847-296-7777. They are family owned & operated and are open 24/7. When you walk in, they have a beautiful bakery case which will definitely get your attention and the products are homemade. The restaurant is spacious and it’s the ideal place to meet for a meal. Their staff, many of them who have been with them for years, are outstanding! They have a bread basket that comes with homemade croissants, breads and muffins. On the menu, they offer homemade soups, breakfast favorites, salads, sandwiches, burgers, pasta, dinner specials and so much more. Everything is consistently delicious.

PASTAFRESH • 3418 N. Harlem Ave. CHICAGO, IL 773-745-5888

They are known for their homemade fresh pasta and sauces. It’s a shop where you can pick up the pasta of your choice along with some specialty items. They also have a nice selection of prepared foods to go. I’ve tried an arancini which is an Italian rice ball, their homemade meatballs in sauce, the lasagna and the vegetable rotollo. It’s easy to prepare, just heat it up and serve. The flavors are spectacular. And, if you need some bread for your meal - they have homemade foccasia.

PF CHANG’S 1819 • Lake Cook Rd. NORTHBROOK, IL 847509-8644. This is an Asian and Chinese restaurant. They have an extensive menu along with a nice selection of beers, wine and cocktails. We started off with an order of lettuce wraps with chicken, always a good choice and from the Dim Sum selection; some steamed pork and shrimp dumplings with a chili sauce drizzle. For my entrée I had the Mongolian beef with white rice; the glaze complemented the meal. My friend ordered a bottle of the Joto Juzu Sake that I had never tried before; it was very tasty. They have numerous locations.

THE SANDLOT • 1120 W. Touhy Ave. PARK RIDGE, IL 847692-1900. This is a great place for a pick up. They have burgers, chicken sandwiches, hot dogs, fries and shakes. I tried the 2 N 2 Burger; it has double the meat, double the cheese, lettuce, tomato and Sandlot spread and I also ordered grilled onions. The bun was warm, the meat was juicy, the toppings were plentiful and it was so good. I also got an order of their hand cut fries and a strawberry shake topped with whipped cream and a cherry. There are tables to sit inside and when the weather is permitting, I see they have tables set up on the outside of the restaurant.

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Frozen Food to Hit $404B in Five Years

Increase in purchasing power of consumers in emerging regions, changes in lifestyle and food habits, and rise in numbers of female working population drive the global frozen food market Allied Market Research published a report, titled, “Frozen Food Market by Product Type (Frozen Ready Meals, Frozen Meat & Poultry, Frozen Seafood, Frozen Vegetables & Fruits, Frozen & Refrigerated Soups and Frozen Potatoes) and User (Food Service Industry and Retail Users): Global Opportunity Analysis and Industry Forecast, 2020-2027.”

The global Frozen Food Market garnered $291.8 billion in 2019, and is estimated to reach $404.8 billion by 2027, registering a CAGR of 4.2% from 2020 to 2027.

25, 2019

a hefty billion dollar settlement expected to land between 5.54 billion and 6.24 billion once it’s finalized. 15 years is a long time for such a saga to play out.

This violation of antitrust laws; specifically Rule 23(b)(3) is in essence about recovering funds that shouldn’t have been paid out to begin with.

Due to their monopolistic practices this is set to be the 2nd time the financial powerhouses have lost a major class action. The first being back in 2013 when substantial sums where never distributed to eligible merchants. At that time an astounding less than 3% of those eligible actually collected reimbursement for the fees as it was never advertised or communicated so most sadly had no awareness. Unfortunately most didn’t realize how easy it would have been to recoup these funds.

As to be expected this was appealed in March 2022. The final resolution is still pending.

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Cash Discount Program

By Matthew Lehman

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On January 17, 2023 Wisconsin-based Grande Cheese Company gave its Midwest customers the opportunity to participate in a seminar at the North American Pizza Academy. The presentation included information on industry trends, pizza styles overview, strategies for sales/profit growth, types of dough/flours, using American vs Italian tomatoes and how to make a menu addition using on-trend pizza styles.

Some of the highlights from the Grande Cheese Presentation:

Industry Trends

• Patron visits to restaurants are not expected to grow in 2023.

• Patron’s are trading to pick up vs delivery to save fees.

• Pizza/Italian has the largest opportunity to retain/grow sales during the dinner/evening meal occasion.

• Marketing and Special Deals are two key strategies to capture dinner sales.

Patron Spending

• High prices are a top concern for consumers causing a reduction in foodservice spend.

• Consumers are seeking out a good value, and pizza is an excellent option.

• Consumers plan to continue to reduce their foodservice spend over the next quarter.

Consumer Dinner Behavior

• 30% of consumer dinners come from restaurants.

• Of that 30%, 23% is pizza – the largest category overall.

• Half of consumers plan their dinner a few days a week.

• One quarter of Millennials plan out the whole week.

• One third of Boomers “wing it”.

Adopting the cash discount program is a strategic symbiotic move as it provides incentive for customers to pay by cash by offering discounts whilst saving your business on both credit and debit card processing charges; fees which only seem to increase year after year.

When merchants choose to include a service fee within the product or service posted price they end up offsetting the payment processing charges endured with all the card transactions. This is hard to pass up as it reduces expense which only increases profits; a win-win, all things considered.

This is not to be confused with a surcharge which is when an additional fee is added to the price without a discount applied to the posted price. When opting for the cash discount program the customer gets a chance to pay less than the list price where as the dreaded surcharge has the same consumer pay more.

Other benefits for merchants outside of the aforementioned reduction in fees cash payments are faster since they eradicate the processing period. They eliminate fraud which can be a major headache. Lastly there’s the marketing angle; all consumers love to save money so this chess move inevitably aids in driving traffic through your establishments doors.

Potawatomi Re-Opens a Signature Restaurant

After nearly three years, Potawatomi Hotel & Casino in Milwaukee, Wisconsin re-opens one of its signature restaurant venues -Dream Dance Steakhouse. Guests can expect the same first-class dining featuring prime cuts sourced from the esteemed Allen Brothers of Chicago, more than 400 selections of wines from around the world including 20 available by the glass, attentive service and the warm ambience they’ve come to expect.

The kitchen will be helmed by Ben Jones, who has more than 20 years of leadership experience in respected kitchens throughout the country. He most recently served as Executive Chef at the Sage Lodge in Pray, Mon. He has also owned a woodfire catering operation and was a guest chef at the renowned James Beard House in March of 2016. In addition to his role at Dream Dance Steakhouse, Jones will serve as Executive Chef for the property.

Christian Hunter Appointed Atelier Executive Chef

Atelier, located in Lincoln Square in the former Elizabeth Restaurant space, announces the appointment of Christian Hunter. The restaurant recently opened for dinner service. A native of Lexington, Kentucky, Hunter was most recently the Executive Chef at Community Table in Litchfield County, Connecticut. He holds a culinary degree from Paul Smith’s College in upstate New York and has cooked at Relais & Châteaux’s Lake Placid Lodge and The Weekapaug Inn in Rhode Island. He also spent four years in Charleston, South Carolina, cultivating relationships with local farmers along with his own culinary identity.

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Chili’s Ends Delivery-Only Test

Chili’s Grill & Bar has ended a test of the 1,600-squarefoot delivery-only unit it opened in Texas a few months ago, as part of a plan to refocus resources in other areas, including investing in digital efforts and the customer experience, according to a statement from parent company Brinker International. “We made some strategic decisions to accelerate some projects and to stop other projects,” Brinker CEO Kevin Hochman said.

– Source: nrn.com

Taco John’s Unveils New Design

Taco John’s has revived its Drive Thru Olé concept as its newest store design, according to a press release. The store design is currently less than half the size of its traditional footprint, requiring only 0.35 to 0.5 acres of land. It’s quicker to build and costs significantly less than its traditional free-standing units of up to 2,200 square feet with 38 seats. The redesign sits at 900 to 1,100 square feet. The exterior structure arrives at the site ready-built, interior finished (FRP, floor tile, ceiling grid and tile), along with HVAC, electrical, plumbing, three comp sink and hood, and the kitchen equipment is installed on the spot. These modular buildings would then be shipped to towns across the upper Midwest for franchisees. “With rising construction costs, Taco John’s has an option that makes it economically feasible to build stores in smaller markets, our focus initially is in towns with a population less than 10,000, and some high-density areas where real estate is limited,” Brooks Speirs, vice president of franchise development, said in the release. – Source: qsrweb.com

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Rieslings Pair with Sweet and Spicy

More sommeliers are reaching for rieslings to add to their wine lists, thanks in part to how well the varietal pairs with a wide range of cuisines. Off-dry or medium sweet bottles complement Indian and Thai dishes that are spicy, sweet and sour, while sweet rieslings pair well with desserts from flan to lemon meringue pie.

– Source: Robb Report

Vienna Beef Print Series

In collaboration with Chicago’s local artists, Vienna Beef ventures into the realm of art and design with the launch of the Vienna Beef Print Series. This diverse curation of works celebrates the culture and tradition surrounding the Chicago Style Hot Dog.

The series released its second edition with Johnny Sampson’s ‘A Chicago Institution.’ “Sampson (b. 1974) is an award-winning American cartoonist and illustrator based in Glen Ellyn, IL. Clients include MAD Magazine, Abrams Books, Chronicle Books, The Stranger, The Reader, The New York Times, Vice Records, and Vienna Beef. He is a proud member of the National Cartoonists Society and is currently serving as the Chicago-Midwest Chapter Chair. When he’s not hunched over a drawing table, he likes to carve around in bowls on his skateboard” (johnnysampson. com). The print is available for purchase at viennabeef.com for a limited time.”

Summer Desserts That Sell All Year Long!

Three Reasons an Instagram Wall Will Boost Business

According to Perpetuum Designs, let your customers take pictures of your beautifully designed restaurant or venue and put them on Instagram. Here’s why:

1. Your restaurant will offer a reason for customers to take photos (besides food) to post on social media.

2. No more struggle for creative content on your social media posts.

3. Free marketing through word-of-mouth referrals #tagging via Instagram to attract new customers. (Bonus: You and your staff will have something beautiful to look at every single day.)

— Find the Perpetuum Designs ad on page 15.

Andy’s Frozen Custard has opened its newest Chicago location at 531 N. La Grange Road. “Andy’s continues to expand in the Chicagoland area and we take great pride in putting ‘grins above chins’ by serving the most delicious frozen treats in the city,” said Andy Kuntz, owner and CEO of Andy’s Frozen Custard. “We source many of our proprietary ingredients from Chicago locals because of our strong commitment to the area.”

Andy’s uses only the freshest, locally sourced ingredients and baked goods, including Chicago’s own, Lezza Spumoni & Desserts, Inc. Lezza’s fresh, pillowy chocolate chip cookies are featured in several of Andy’s frozen custard treats.

After 46 unforgettable years

Café La Cave located at 2777 S. Mannheim Rd. in Des Plaines, Illinois will close its doors on March 11, 2023. The Sutter family has decided it’s time to leave their cherished business for a new adventure together. For Illinois residents who fly domestically, the federal government has extended the deadline to May 7, 2025 that will require you to use a valid U.S. Passport or obtain a REAL ID from the Illinois Secretary of State’s Office. For information on other types of identification accepted by TSA, visit the TSA website. Graze Craze with numerous locations, opens their first location in Illinois at 1437 W. Schaumburg Rd, in Schamuburg, IL . Graze Craze is the innovator in an attractive food trend sweeping the nations known as “Grazing”. The grazing style of eating provides you and your guests with a diverse meal plan in the form of a charcuterie style grazing box, platter or table. Rosebud Steakhouse is planning to open their third location at Uptown 500 -mixed use lifestyle development at 500 W. Dundee Rd. In Wheeling, Illinois. This will be their third location; they have one at 192 E. Walton in Chicago and 9501 Calumet Ave. in Munster, Indiana. Rosemont Restaurant Week will return to the Village of Rosemont March 5 through March 11, 2023. Visitors are invited to take advantage of special prix fixe, three-course lunch and/or dinner menus at a wide variety of participating Rosemont restaurants. South Florida’s famed Bodega Taqueria Y Tequila known for its fast-casual taco joint by day and speakeasy-style lounge plans nationwide expansion starting with Chicago’s West Loop neighborhood spring 2023. The

expansion includes two outposts in Chicago, marking the brand’s first steps outside of Florida. The 2023 Chicago St. Patrick’s Day Parade will be held on March 11, 2023 the Saturday before, St. Patrick’s Day. The parade starts at Balbo and Columbus. The parade units will proceed north on Columbus Drive and the viewing stand will be located in front of Buckingham Fountain. The Gold Coast is getting a smart new resident in late Spring with the opening of The Bellevue located at 1031 N. Rush St., an elegant but approachable new Gold Coast destination for food, cocktails and a vibrant nightlife. The Bellevue is set to carry the torch as the neighborhood’s go-to restaurant, with an elevated yet easy-going menu featuring classic American cuisine. The James Beard Foundation announces that its Chicago event of the Taste America culinary series will take place on Sunday, Mar. 5th, 2023 at Peach’s Restaurant. Presented by Capital One, Taste America celebrates the chefs and local independent restaurants at the heart of our communities, bringing together chefs and food lovers for unique culinary experiences across 20 U.S. cities. The Lake County RV Outlet Show, an indoor RV Show will be held at the Lake County Fairgrounds & Event Center at 1060 E. Peterson Road in Grayslake, Illinois March 24-26, 2023. Tyson Foods has expanded its workforce projections for its Caseyville, Illinois Prepared Foods facility, creating approximately 400 new team member positions to meet the growing demand for Hillshire Farm and Jimmy Dean grab-n-go snacking and breakfast items. This boost in facility team members is a result of the $180 million expansion currently in development.

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Technology-Driven Food Changes

Technology is driving change throughout the food supply chain and consumers are seeing the results of that innovation in everything from vertically grown produce at restaurants and retailers to cell-cultured alternatives, according to The Hartman Group’s Food & Technology 2022. “Consumers will continue to ask whether the ends justify the means and expect companies to make compelling and honest cases for new, tech-forward foods,” writes Hartman CEO Laurie Demeritt.

— Source: SmartBrief/Food

The special guests for our March 7 Shmoozefest are Chef Tony Priolo (co-owner, Piccolo Sogno) and Chef Sarah Stegner (co-owner, Prairie Grass Cafe) who were instrumental in gaining the support of over 70 Chicago chefs, resulting in an event which raised over $680,000 to aid the crises in Ukraine. The event filled the massive Navy Pier Ballroom. Join us as we learn how Chefs Tony and Sarah pulled off this massive initiative and how it has helped their businesses and careers.

Join 200 to 400 local industry professionals who attend Shmoozefest to network, learn, sample products and meet with top vendor co-sponsors in a fun, positive MINI-TRADE SHOW environment. Proactively put a spotlight on your business, your brand and people, to invite quality face-to-face conversations with key food business professionals by being a sponsor. Join us! It’s free! To donate a raffle prize call 847-699-3300.

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Doordash to Deliver Starbucks Nationwide

Starbucks is expanding its delivery partnership with DoorDash, and the coffee giant expects the service to be available in every US state by March. Starbucks built its business on being a “third place,” but its offpremises sales have been growing significantly — drive-thru, delivery and mobile orders now generate 75% of total orders, the company says.

– Restaurant Business

Roger’s Park Pizzeria Participates in World’s Largest Pizza Party

Tony Troiano, owner of J.B. Alberto’s Pizza of Rogers Park traveled to Tulsa as part of World Pizza Champions in partnership with The University of Tulsa and achieved a Guinness Book of World Record for World’s Largest Pizza Party to benefit Make-A-Wish Oklahoma. The group set the record on Saturday, January 21 and had a total of 3,357 participants.

“This record attempt was logistically a challenge that took dozens if not hundreds of people to pull off,” said Tony Troiano, owner of J.B. Alberto’s Pizza “We are so proud of the way multiple entities came together for the sake of raising money for a well-deserving organization and in doing so put some serious funds in their corner and accomplished a huge title of World Record Holder of World’s Largest Pizza Party.” “Design

— Alina Wheeler, author

The Greater Chicago Chapter of the Club Management Association of America recently held its annual trade show at the new location of the Rosemont Expo Center in Rosemont Illinois. The show attracted over 400 private and country club executives and chefs. Managing director Kathy Collins secured Rachel Sheerin, an award-winning, high-energy motivational keynote speaker and emcee, who spoke on burnout, happiness, and success for high performing hospitality organizations and businesses.

Greek and Mediterranean items like octopus, gyros, paidakia, lamb porterhouse, feta-brined chicken, souvlaki, Vasili’s chips and more. At Vasili’s, they share their hearth-inspired Mediterranean dishes that have been handed down through generations.

“Quality is most important to us at Scott Harris Hospitality. When customers come to one of our restaurants, they are our family. You only want to serve your family and loved ones the best possible items. We have found with Devanco Foods, that they have the highest quality standards in place to enhance a meal to make it memorable. Their quality gyro is something that our customers count on at Vasili’s and we’re proud to be in partnership with them. “said Chef Jason Euler.

Scott Harris Hospitality has been serving the Chicago area for more than 30 years, starting with Scott’s original location, Mia Francesca’s in Lakeview. From the day he opened his doors, he has seen great success throughout Chicago and in San Diego through a variety of culinary concepts. Most recently, Scott Harris Hospitality moved its Fat Rosie’s location to a larger location in Naperville in January. Up next is their newest concept SmokeShow, an all-American BBQ restaurant opening up in downtown Naperville, with Davanti Enoteca, an Italian Wine Bar, coming just weeks after the opening of SmokeShow across the street. The company has plans to open an additional Fat Rosie’s location this year in Lincolnwood, IL, Vinny’s Clam Bar in Tinley Park, IL and many exciting things upon the horizon in 2024! Scott Harris Hospitality is working around the clock to provide an excellent dining experience for all of their customers.

Vasili’s continued from cover

US Foods Adds Bear Robotics and 7shifts to Check Business Tools Program to Help

Operators Address Labor Challenges

US Foods Holding Corp, one of America’s largest foodservice distributors, announced the addition of two transformative technology offerings to its Check Business Tools program: Bear Robotics and 7shifts. US Foods Check Business Tools program provides foodservice operators with a growing suite of technology solutions designed to help drive traffic, simplifyt staffing and reduce waste. Bear Robotics and 7shifts were ultimately selected to join the US Foods Check Business Tools line-up after participating in the company’s Innovative Partnerships incubator program with more than 20 restaurant technology companies vying for the opportunity.

Hyatt to Rebrand Hyatt Regency Scottsdale

Resort & Spa at Gainey Ranch Under the Grand Hyatt Brand in Late 2024, which will mark the first Grand Hyatt hotel in Arizona. Rebrand plans include $110 million transformative renovation to hotel’s guestrooms and public areas, as well as an expansion of meeting and event space. Renovation of Hyatt Regency Scottsdale Resort & Spa at Gainey Ranch is expected to begin in early summer 2023 in a phased approach with an anticipated completion in late 2024. The hotel will remain in operation during the renovation process –minimizing impact to the guest experience as much as possible.

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TUCKEY’S TIPS

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

Prudent Partnering

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Entering into a new partnership is exhilarating. You developed a winning concept, secured funding and found the perfect location. You and your new partner are in perfect harmony, and your future together looks bright. What could go wrong?

The rhetorical answer is, of course, “a lot.”

Much like the beginning of a romantic courtship, it is natural to get swept up in excitement at the expense of planning to maintain a long-term partnership. A partnership is a marriage. You are commingling finances and making mutual promises to bind your lives together in ways that require a legal process to unbind. You may even spend more time with your partner than your actual spouse. For these reasons, treat your operating agreement with the same care you would a prenuptial agreement:

• Don’t rush. In the sprint to secure a lease, permits and licenses, many new partners assign the operating agreement a low priority. However, the negotiation process often reveals “deal breakers,” e.g., a partner’s unwillingness to commit to terms they orally agreed to, learning you made incorrect assumptions about a partner’s ability to run the business or fund additional capital, learning of a history of unflattering lawsuits in the due diligence process, etc. Resolving terms in writing before signing a lease with a personal guaranty is advisable.

• Pay attention to your partner’s negotiation style. Did your partner present written terms that are fair, or skewed heavily in their favor despite a 50-50 partnership? Is your partner willing to compromise, or are they engaging in strongarm tactics to get their way? Are they able to have difficult conversations and resolve conflict? Your partner is showing you the type of person you should expect to deal with for the duration of the partnership.

• Communicate about roles and expectations on a granular level. Do you expect your partner to be present every day to manage the business? Should they expect a management fee? If one partner owns other businesses, how do you handle potential conflicts of interest? Do you share the same outlook on expenses? How will you resolve a tie vote? Resolving important topics in advance may be uncomfortable but spares you resentment, conflict and attorney’s fees.

• Talk about the end. Death, withdrawal of a partner and bankruptcy must be considered and planned for. What are a partner’s bad acts that warrant terminating the partnership for “cause”? Should the wrongdoer incur a penalty?

Communicating with your new partner on these topics provides the partnership with stability and increases your odds of “happily ever after.”

Tuckey Law, LLC covers all of your legal needs for opening.

– You can find the Tuckey Law ad on page 2.

Lauren N. Tuckey

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USDA-Approved Machine Oil

Seasoning/Breading

ACA celebrates its tenth year since incorporating. The American Cider Association is an organization of cider producers in the United States. Their mission is to grow a diverse and successful U.S. cider industry by providing valuable information, resources and services to their members. Campbell Soup Company plans to consolidate its Snacks offices in Charlotte, N.C. and Norwalk, Conn. into its headquarters in Camden. Over the next three years, the company plans to invest approximately $50 million to enhance its Camden facilities to drive greater creativity, collaboration and career development.

Coffee Fest New York 2023 will be held Mar 5-7, 2023 at the Javits Center. Three days of best-in-class educational content featuring the specialty beverage industry’s thought leaders and innovators. An Expo Hall featuring the latest food and beverage products, retail solutions and technologies. Hilton announced the launch of Spark by Hilton, the newest addition to its portfolio of world-class brands. Following extensive research, the introduction of Spark by Hilton fills an open space in the industry by creating a new premium economy lodging option to meet the needs of even more guests and owners seeking value, quality and consistency. Ina Garten, the Barefoot Contessa, is back with new episodes of her multiplatform series Be My Guest with Ina Garten which premiers Mar. 5th on the Food Network. She welcomes friends old and new to her East Hampton home for in-depth conversations, great food and trips to her favorite local spots. In 2017, the cold brew coffee market was valued at USD 707.17 million. From a regional perspective, North America held the largest market share, valued at USD 388.03 million. The cold brew

coffee market size is estimated to grow by USD 439.93 million from 2022 to 2027 at a CAGR of 7.73% according to Technavio. Marriott International Marks Another Year of Strong Acceleration in Signings. The company signed an average of two deals a day, for a total of 726 management and franchise agreements, an increase of 21 percent over 2021 signings, representing nearly 108,000 rooms. Nestlé Health Science announced a $43 million investment to expand its manufacturing facility in Eau Claire, WisVconsin. The investment will add two new production lines to increase manufacturing of highdemand ready-to-drink consumer products. PLMA’s- Private Label Manufacturers AssociationAnnual Meeting & Leadership Conference will be held March 22-24, 2023, in Orlando, Florida at the Hyatt Regency Grand Cypress. The keynote speaker for the event will be April Rinne, who will discuss “Leadership, Relationships, and Partnerships in a World of Flux.” Star Expos along with the Kansas State Fair announce a brand-new expo coming to Hutchinson and the Kansas State Fairgrounds Mar 30-Apr. 1, 2023. Partnering with the Kansas State Fair and Visit Hutch gives the Kansas Ag Expo the opportunity to showcase a more diverse expo to include manufactures and a wide variety of products and services.

The Inaugural Tampa Bay Wine & Food Festival launches April 2023 with one-of-a-kind dining experiences, a chef showdown competition and an exclusive grand tasting event Apr. 12-15th, 2023. The four-day foodie festival will showcase the Tampa Bay area’s culinary genius, featuring the region’s most notable chefs and celebrated restaurants from Tampa, St. Petersburg, and more.

Everyone’s a Little Irish on St. Patrick’s Day, even your shake! Baileys introduces its first - ever minty green offering - Vanilla Mint Shake, to help celebrate the Irish Way. Just in time for St. Patrick’s Day, Baileys is celebrating its Irish roots with the launch of Baileys first-ever minty green limited-time-offering - Baileys Vanilla Mint Shake Irish Cream Liqueur.

SERVING UP INSPIRATION

In foodservice, change is the order of the day — and the 2023 National Restaurant Association Show is where you’ll find everything you need to deliver – right here in Chicago. Tap into the potential that awaits on the legendary Show floor filled with future-forward suppliers and over 900 product categories powering automation, efficiency, safety, sustainability, and sanitation. Satisfy your appetite for innovation.

The Best in Vegan Sweets From Around the World

The Very Vegan Sweet Shop, a brand new, curated, and 100% vegan sweet shop is now open online. The shop is a project from Nicole Sopko, a 25+ year vegan, food industry veteran, and all-around lover of sweets. Nicole has worked in the food industry for over 12 years, serving as the Vice President of vegan-owned meat alternative brand, Upton’s Naturals. She has also served as a Founding Board Member and is the current President of the Board of Directors for the industry trade group, the Plant Based Foods Association. Her time in the industry has given her exposure to many amazing products that she wanted to share, which led to the creation of her own mail order business, which she will pursue in addition to her current roles.

“There is something about a beautifully packaged and delicious sweet treat that can make even ordinary moments

special. By opening The Very Vegan Sweet Shop, it’s my hope that more people can bring those special moments home for themselves or others,” Sopko said. “The Very Vegan Sweet Shop is the answer to finding the perfect gift for holidays, special occasions, or corporate gift giving and we hope to work with our customers to contribute to more very special moments to come!”

The Very Vegan Sweet Shop is currently stocking over 100 vegan sweets from candy bars to gourmet chocolates to baked goods and other confectionary treats from the US and Europe. The business is currently shipping in the US with plans to add international shipping soon and will continue to add new products and assortments weekly, with a specific focus on special holiday items.

For more information: theveryvegansweet.com or @theveryvegan

Demonstrate

The Fifty/50 Restaurant Group recently opened the doors of Kindling | Downtown Cookout & Cocktails, the newest addition and first full-service restaurant offering in Willis Tower’s Catalog, featuring a seasonally rotating menu from Chef Partner Jonathon Sawyer centered around wood-fired cuisine. Providing a gathering place in the heart of the city for all to enjoy, the 17,000 sq. ft. space seats 500 across both indoor and outdoor dining spaces. The 200-seat, second floor terrace overlooking Adams Street will open this summer. Kindling is open Monday through Saturday with lunch and dinner reservations available from 11:00 a.m. through 9:00 p.m. Kindling’s happy hour-Tower Hour, is available starting with the opening of lunch service from 3:00 - 6:00 p.m. daily.

Kindling boasts a live fire show kitchen complete with one of the largest wood-fire grills in Chicago that acts as the “heart” of the restaurant space. Chef Sawyer draws inspiration from his international travels and extensive experience with live-fire cooking for Kindling’s menu, which features dishes such as Wood-Fired Oysters offered in four variations, Rotisserie Duck Rigatoni using freshly made pasta, Colorado Lamb Chops and Pastrami Spiced Short Ribs. Lunch service features a condensed menu of wood-fired starters, variations of grilled skewers, sandwiches, and lighter entrees whereas dinner service features a grander menu and large format dining options such as the 24 oz 50 Day Dry Aged Bone-in Ribeye prepared over open flame.

“The menu really showcases the versatility and depth of the wood-fire grill.” “We have created very unique flavor profiles and unexpected dishes for Kindling’s menu that the public will really enjoy,” said Chef Sawyer. “It has been our goal to bring elevated wood-fired dining to the heart of Chicago since we began developing Kindling’s concept in 2020, and this menu definitely achieves that.”

The contemporary space, designed by the Simone Deary Design Group, is sectioned into three zones to provide various atmospheres throughout the restaurant. The main dining area located on the ground level boasts a warm ambiance with cushioned booth seating and lush greenery that leads to an expansive bar setting complete with high top seating. Exclusive seating around the live fire show kitchen on the first floor where guests can witness live-fire cooking is offered for reservations in a limited capacity. Upstairs, the space opens to a secondary dining area that surrounds another full-service bar and overlooks the first floor. Guests can enjoy games such as foosball and shuffleboard in the back section of the second floor in the Jackson Park zone, which doubles as a semi-private event space that can accommodate up to 70 guests. The restaurant also features The Birch, a reservation-only, boardroom inspired private dining room that seats 10 and offers a pre-fixed menu, perfect for business meetings and special events. Kindling is the latest addition to Catalog, the new retail, dining and entertainment destination that was added to the base of Willis Tower as part of its recent $500 million redevelopment. Catalog now includes more than a dozen curated dining and retail options that serve building tenants, neighbors and visitors.

Founded in 2008,The Fifty/50 Restaurant Group is a fun-loving group of individuals responsible for creating several diverse restaurant and bar concepts across Chicago. Through hard work and innovation by the principals and partners, the group either owns or manages 14 establishments since its inception. The founding of The Fifty/50 Restaurant Group was the result of the partnership between Scott Weiner and Greg Mohr, who became great friends and coworkers in 2003 when they began working together with Lettuce Entertain You. With the opening of The Fifty/50 in Wicker Park, they found themselves at the forefront of Chicago’s growing restaurant and bar movement and have yet to slow down opening Chicago fixtures such as Roots Handmade Pizza, West Town Bakery, Utopian Tailgate, and the Berkshire Room.

Chef Jonathon Sawyer

Ice

Our

CHEF PROFILE

Bryan Evers

Velvet Buffalo

Modern Italian 500 Public Ave. Beloit, WI 53511

Birthplace: Chicago

Current Position:

Executive Chef.

First Foodservice Job: Cleaning my cousin’s dive bar in New York City when I was 15 years old.

Favorite Food: Liege Waffles.

Awards/Honors: I was lucky enough to be a part of numerous Michelin star and bib gourmand restaurants in New York and Chicago

Memorable Customers: Dave Chappelle, Nick Kroll, Stephanie Izard.

Worst Part of Job: Missing important events family/ friends.

Favorite Food to Prepare: Scallops

Most Humorous Kitchen Mishap: When I was a line cook I cut the tip of my finger off, and glued it back on with meat glue.

What part of the job gives the most pleasure: Making people happy, customers/employees all the same

If you couldn’t be a chef, what would you be: I actually had a health scare a few years ago. I didn’t know if I would be able to go back to cooking. I became very interested in the milk and cheese making business. So I would do either that or I did go to school for Audio Engineering, and had I not fallen in love with cooking I probably would be in that field today.

Best advice you ever got was...When a chef asks you something. You have two options. “Yes Chef” and “No Chef,” and you never say “No Chef”. Figure it out. Where do you like to vacation? Depends on the time of year, and the reasoning. I try to visit my two best friends for a few days once a year in California and Florida. My daughter is in college in Louisville, and I go visit her for her birthday every year. Then a staycation is nice sometimes.

Who was your greatest culinary influence? Stephanie Izard and Jared Wentworth.

FreshFry Pods Reduce Church’s Oil Expenses

Church’s Texas Chicken will expand its use of FreshFry Pods, a product that extends the life of frying oil and helps the chain use less of the increasingly expensive commodity. After a successful test, the chain is in the process of a nationwide rollout and plans to introduce the pods at international units this year.

Easy Ice Keeps Ice Machines Effortless

for Chicago Restaurants

Tim Ryll, Bar Director at Chicago restaurant group Four Corners, said it best: “Ice is kind of like oxygen. You don’t think about it until you don’t have it.”

Easy Ice, the only national ice machine subscription company in the U.S., wants to give restaurant owners the luxury of forgetting about their ice— specifically, their ice machines. That’s the idea behind the Easy Ice subscription. It’s an allinclusive rental solution that covers a customer’s ice equipment, maintenance, repairs, and backup ice.

“Our reviews speak for themselves,” said John Newburgh, General Manager at Easy Ice. “We guarantee service within 24 hours. We track all our accounts through state-of-the-art metrics to ensure we reduce customer down time and take a proactive approach.”

Federales, a Four Corners concept, is just one of over 3000 satisfied Easy Ice customers in Chicago. “We’ve been a client for over 20 years, and it’s been great!” Ryll said. “Their equipment is top notch and holds up very well. Easy Ice is very prompt with service regarding gear or emergency ice deliveries.”

One thing’s for certain: Easy Ice is changing the way Chicago restaurant owners experience their ice machines.

– Restaurant Business

Dr Pepper Adds Strawberries and Cream

Dr Pepper debuted the newest flavor innovation to become part of the brand’s permanent portfolio as Dr Pepper Strawberries & Cream hits shelves nationwide. The new beverage treat is the original 23 flavors of Dr Pepper swirled with layers of refreshing strawberry flavor and a smooth, creamy finish. This latest flavor innovation from Dr Pepper will be the only strawberry and cream-flavored dark soda in the market today.

Aldi Adds Distribution Center to Support Gulf Region Growth

Aldi unveiled its completed regional headquarters and distribution center in Loxley, Alabama, which will ultimately serve as many as 100 stores across the Gulf Coast as the 26th regional headquarters and distribution center for Aldi, and its sixth to be opened in the southern United States, Loxley will support the grocer’s rapid expansion in the region. Aldi is now operating 30 stores in the Gulf Coast, having opened 20 stores in the area last year alone. It plans to add another 13 stores in 2023.

According to the Guinness Book of World Records - the largest collection of hamburger related items belongs to Harry Sperl, (a.k.a. Hamburger Harry, Germany) and consists of 3,724 items, verified in Daytona Beach, Florida, on September 20, 2014.

Amtrak operates a nationwide rail network, serving more than 500 destinations in 46 states, the District of Columbia and three Canadian provinces, on more than 21,400 miles of routes. The name “Amtrak” results from the blending of the words “America” and “track.”

The railroad is officially known as the National Railroad Passenger Corporation. David’s Bridal, the nation’s leading bridal and special occasion authority, unveils its latest Spring 2023 collection, The New Luxury. The collection is intentionally curated to celebrate brides redefining what luxury means to them with styles for every bride and budget. Girl Scouts of the USA kicks off the 2023 Girl Scout Cookie season nationally as girls and their troops rally their communities to support the world’s largest entrepreneurial program for girls.

New for the 2023 cookie season, the Raspberry Rally cookie joins the iconic lineup alongside classic family favorites like Thin Mints, Samoas/Caramel deLites, Peanut Butter Patties/Tagalongs, and more March Madness is The NCAA Division men’s basketball tournament, a single-elimination tournament of 68 teams that compete in seven rounds for the national championship. The penultimate round is known as the Final Four, when only four teams are left.

In 2023, Hershey’s Chocolate World Attraction is celebrating its milestone 50th anniversary with a full roster of exciting experiences, events, and a brand-new

attraction, plus an official 50th birthday celebration on June 30, 2023. Over 117 million visitors have passed through Hershey’s Chocolate World’s doors since its official opening in 1973. National School Breakfast Week celebrates the importance of a nutritious school breakfast in fueling students for success. This special observance during the first week of March Mar. 6-10,2023 celebrates the national School Breakfast Program and the many ways it gives kids a great start every day. The National Sleep Foundation has announced Sleep Awareness Week 2023 will take place from March 12-18, celebrating the 25th Anniversary of its annual campaign. Sleep Awareness Week serves as a call to action for the public to recognize their sleep as a crucial part of health and well-being. Power outage tip —If the power is out for less than 4 hours, then the food in your refrigerator and freezer will be safe to consume. While the power is out, keep the refrigerator and freezer doors closed as much as possible to keep food cold for longer. St. Patrick’s Day —held on March 17, is the feast day of St. Patrick, a patron saint of Ireland. Originally celebrated with religious feasts and services, St. Patrick’s Day became a secular celebration of Irish culture when it reached the United States alongside Irish immigrants. The Indianapolis Cultural Trail debuted back in 2013 as an 8-mile urban pedestrian and bicycling trail punctuated with public art installations. 10 years later, in May of 2023, a $30 million, 2-mile expansion will be completed, improving access to the city’s historical African American cultural district and the new 16 Tech Innovation District, which will be opening an incubator for Black chefs.

“Food is an important part

balanced diet.” – Fran Lebowitz

Harley – Davidson Kicks off 120th Anniversary with Reveal of 2023 Motorcycles. Limited-Edition Anniversary Models Plus Four New Motorcycles. Since 1903, HarleyDavidson has pioneered American motorcycle design, technology, and performance, and today marks the beginning of a year-long celebration of Harley-Davidson’s 120th Anniversary,” said Jochen Zeitz, Chairman, President and CEO of Harley-Davidson.

Walmart Raising Wages, Expanding Benefits

Walmart is increasing starting hourly wages to $14 nationwide to better compete for workers as many retailers face staffing shortages. The company has also expanded benefits for its subsidized college degree initiative and truck driver training program.

– The Wall Street Journal

US Foods Names New CEO

There’s a new chief at US Foods. The foodservice distributor announced that Dave Flitman has taken on the role of CEO since January 2023. Flitman fills an open top spot that was temporarily held by interim CEO Andrew Iacobucci following the May departure of former CEO Pietro Satriano. He joins the Rosemont, lll.-based US Foods from Builders FirstSource, a $23 billion building product and services provider where he was president and CEO.

As part of his leadership at US Foods, Flitman will serve as a member of the company’s board of directors. He is currently a director at packaging distribution company Veritiv Corp., where he holds a spot on the audit and finance committee and chairs the compensation and leadership development committee.

– Food Marketing Solutions & Progressive Grocer

In-Store Restaurants Gain Favor

In-store restaurants are gaining traction with grocers, including Wahlburgers, which is in 61 Hy-Vee stores and plans to add over 20 additional locations this year. Kroger has been investing in Kitchen United Mix Food Halls, while H.E. Butt Grocery opened more own-brand instore restaurants such as South Flo Pizza and True Texas BBQ. – Supermarket News

LIQUOR LICENSE TIPS

By Francis Ostian, Esq., Law Office of Francis Ostian

Five Little-Known Tips to Getting Your Liquor License in Illinois — While Avoiding Costly Mistakes

Imagine investing your hard-earned money on a buildout for your dream restaurant—only to later find out you can't get a liquor license.

Do you want to avoid that costly disaster? Here are five little-known tips to dramatically improve your odds of getting your liquor license.

Francis Ostian

First: Make sure you have the correct zoning designation for your address. Depending on what city your location is in, your restaurant must be located in a business or commercially zoned district. So, check with the local zoning department for the correct zoning sub-classification.

Second: Especially in Chicago, confirm that your address is not in a “Dry” area. See, there are certain areas in almost every municipality where it’s dry in the entire precinct. This means that no liquor licenses are allowed anywhere in that precinct.

Third: You'll want to check with the Alderman's office to make sure your address is not located in a moratorium district. A moratorium is a local ordinance. One that prohibits you from getting a new liquor license on a particular street.

Fourth: Your address must be located at least 100-feet from any church, school, daycare center, senior or veterans’ home, and local library branch. Although, we got an Outdoor Patio liquor license for a restaurant within 100-feet of a church! How did our firm achieve this remarkable outcome? Simply read next month’s issue.

Fifth: In some municipalities, if you want to operate a tavern versus a restaurant, your address—depending on the zoning— may have to be a certain distance away from any other tavern. As you can see, many obstacles can block you from getting a liquor license.

But, here’s the good news: For every obstacle described above—there’s usually a loophole that can get you over it.

“My doctor told me I had to stop throwing intimate dinners for four unless there are three other people.”

– Orson Welles

DAIRY-DISTRIBUTOR

Instantwhip Chicago Page 16

DECOR

Zap Props Page 10

DESSERT SUPPLIES

Fox Valley Farms

DESSERTS Chicago Sweet Connection Page 18

Eli’s Cheesecakes 773-736-7417 Fox Valley Farms

DESSERTS-WHOLESALE

Lezza Spumoni & Desserts Page 11

ENERGY BROKER

ETHNIC FOODS

Kikkoman Sales USA

JUICERS-FRUIT & VEGETABLES

Berkel Midwest Page 22

KETCHUP

Red Gold

KITCHEN EQUIPMENT

A D E Foodservice Equipment

KITCHEN-EXHAUST SYSTEMS/CLEANING

800-921-9151

765-557-5500

630-628-0811

Enviromatic Corp of America Page 22 800-325-8476

Olympia Maintenance

KNIFE EXCHANGE SERVICE

708-344-0344

A Maestranzi Sons 630-504-2865

LABEL PRINTERS

Edwards Label Printing Page 12 847-663-6600

LAW FIRMS

Tuckey Law Page 02 312-701-2200

Laner Muchin 312-467-9800

LINEN SUPPLY & RENTAL SERVICE

Cosmopolitan Textile 773-254-6100

LIQUOR-WHOLESALE

Peerless Liquors 773-378-3908

LOGISTICS COMPANIES

Perishable Distribution Solutions Page 47 888-491-1641

MANUFACTURERS REPRESENTATIVES

Zink Foodservice Page 14 630-515-9300

MATERIALS HANDLING EQUIPMENT

Voss Equipment Page 31

MAYONNAISE

Columbus Vegetable Oils Page 07

MEAT PROCESSING EQUIP SALES & SERVICE

Berkel Midwest Page 22

MEAT PRODUCTS

Smithfield Foods

MEAT: WHOLESALE

Devanco Foods Page 17

New S B L Inc Page 31

Park Packing Company Page 45

Anichini Brothers

Chef’s Quality Meats 708-333-0880

International Meat Company 773-622-1400

MEATS: WHOLE PIGS-GOATS-LAMB Park Packing Company Page 45

MEDITERRANEAN FOODS Olympia Food Industries Page 32

SEAFOOD

SELF-SERVICE ORDERING KIOSKS

Alpha POS Services Inc 630-690-9232

SEWER(MAINT)-RODDING & JETTING

SHAKE MIX

Fox Valley Farms

SHIPPING-REFRIGERATED & FROZEN Perishable Distribution Solutions Page 47

SIGNAGE-INDOOR & OUTDOOR American Graphics & Sign Page 12

SLICERS - AUTOMATED CES Nationwide

SLICERS-SALES & SERVICE Berkel Midwest Page 22

SLOT MACHINES J & J Gaming

SOCIAL MEDIA MARKETING

Create Inc Chicago Page 22

SOFT DRINKS

PepsiCo Foodservice

SOFT SERVE-ICE CREAM/EQUIP & SUPPLIES

Kool Technologies Page 24

SOFT SERVICE MIX

Fox Valley Farms

SOUPS

Vienna Beef Page 41

Bistro Soups (Div of Vienna Beef)

SPICES

La Criolla

SPIRITS

R Jelinek Midwest

STAFFING-SERVICES

All About Personnel Page 14

Atlas Employment Services Page 30

STEAM CLEANING

Olympia Maintenance

SUPERMARKET EQUIPMENT

773-664-4024

773-893-2319

630-483-2256

630-231-3005

773-278-7800

773-278-7800

312-243-8882

708-691-3895

630-336-6238

847-671-1557

708-344-0344

CES Nationwide 773-533-3333

SUPERMARKET EQUIPMENT REPAIR

Up ‘N Adam Service and Supply Inc

SUPERMARKET- EQUIPMENT/ NEW & USED

Berkel Midwest Page 22

TABLES-ALL TYPES Chicago Booth Page 16

Manufacturing

877-876-2326

800-921-9151

TABLES-MODULAR-MAGNETIC Solo Seating LLC 231-284-9996

TAMALES

Supreme Frozen Products 773-622-3777

TAX APPEALS (PROPERTY)

Reveliotis Law PC Page 07

TEMPORARY STAFFING

All About Personnell Page 14

Atlas Employment Services Page 30

THEATERS AND VENUES Onesti

NOTHING TO FEAR...

Restaurants’ food costs are also known as Cost of Goods Sold (COGS) and food costs are a percentage of the restaurant’s percentage of sales. The establishment’s COGS can be both actual and theoretical, based on forecasting and seasonal menu changes.

For eateries to maintain an accurate COGS forecast; recipe costing is key. This process is when a restaurant breaks down menu items with the correct cost for portion sizes and individual ingredients (cost out menu). The restaurant should have up-to-date information on vendor pricing for ingredients and supply costs which combined with standardized recipes, owners can properly forecast the COGS for a 12-month period, maintaining all menu items are consistent. A signifticant benefit with recipe costing is ensuring employees are responsible managing food and ingredients with minimal waste, spoilage, shrinkage, and improper portioning. Owners and opterators should ensure all employees are properly trained on menu portioning and enact internal controls to ensure consistency throughout.

SATISFIED

Another best practice for restaurant operators is understanding the difference between actual inventory and recipe costs. This practice reveals the source of unexpected costs and could create opportunities for savings. The first step is identifying the theoretical food costs as a percentage of total sales. Theoretical food costs are calculated assuming all menu items are made in perfect portion sizes, including no waste, mistakes, or theft. Establishing the menu’s theoretical food cost will provide a blueprint for actual inventory and recipe costs; the theoretical food cost acts as a baseline for production and added costs will cover assumed waste, mistakes, theft, and going over in set portion size.

Once the restaurant’s food prices are understood and tracked accordingly, the next step is ensuring menu pricing is aligned with food costs in mind. For healthy margins, restaurants should aim to keep food cost percentage around 28 –32%. Percentages will differ between the type of restaurant, such as quick service or fine dining, as well as location and hours of operation (i.e.: only open for breakfast and lunch, etc.).

— Find the

Apple

– Jim Davis

Chicago Cake Decorator Wins Amazon Baking Contest

Bittersweet Pastry’s Kerrie Breuer Wins Amazon Prime’s Dr. Seuss Baking Challenge. Kerrie (pictured on the left), along with her teammate battled through eight episodes and nine teams of America’s best bakers to take home the grand prize of $50,000. Kerrie was born in Seoul and at 6 years old, was adopted into a family of 11. She was born with one hand, but that never stopped her from fulfilling her goals. After attending The French Pastry School, she has worked her way up the ranks to become the Lead Cake Decorator at Bittersweet Pastry Shop in Chicago

Subway Considers Sale

Subway is considering a sale of its business, according to a report in The Wall Street Journal. The privately owned brand is in the early stages of attracting corporate buyers and private equity firms, according to sources. The brand is estimated at more than $10 billion. “As a privately held company, we don’t comment on ownership structure and business plans,” Reuters said a company spokesperson told it in an emailed statement. Subway has more than 37,000 units in more than 100 countries. It’s currently owned by its two founding families.

– Source: qsrweb.com

Cary Miller Presents: PEOPLE SELLING THE FOOD INDUSTRY

This month I am very proud to be pictured with Carmella Muhammad, a gifted chef and owner of Let’s Eat To Live Restaurant located 621 E. 67th St., in Chicago. The restaurant is adorned with artwork created by local artists which enhances the dining experience. Carmella’s goal is to serve healthy food to the community at reasonable prices, and she achieves this every day. Be sure to visit her restaurant and be sure to try their signature Turkey Burger!

Dean Depaoli is the director of Sales & Marketing for Pastorelli Food Products, one of the shining stars of Chicago’s food industry. The Pastorelli family of all natural foodservice and retail products include their famous Pizza Sauce, tomato products, oils, vinegars and pizza crusts. The company’s heritage reaches back to mid-1800’s, when Amedeo Pastorelli founded a food distribution business near Rome Italy. Continuing that tradition, the family then became partners in one of the first tomato canning operations in California, facilitated North America’s first crushing of olives to make olive oil, and became the first company to create and introduce fully prepared pizza sauce in 1952. Five generations later, the Pastorelli family fosters innovation in the heart of downtown Chicago, where they’ve been manufacturing high-quality foods for more than 70 years. You can see their ad on page 27 of this issue.

Thomas Sadowski and Tony Herman are with Smithfield, a company that studies local and global trends to help their customers to prosper. From the bacon or sausage sizzling on your stove, to your favorite ham, ribs, or lunchmeat, chances are good you already love and use some of their leading brands. All Smithfield’s brands include a few simple, high-quality ingredients in every bite – great taste, reasonable prices, and a trustworthy reputation. It’s why millions of chefs and buyers all over the world use and enjoy them every day. You can find Smithfield in our directory under “Meat Products”.

Ted Costianis is one of the important family members owning and operating Chicago based Tec Coffee & Foods, which is one of our country’s leading manufacturer and distributor of Pancake Mix , spices, bases, dressings, syrups, sauces and small batch fresh roasted coffee. Founded in 1973, the company has gained a loyal following of chefs, upscale operations and family restaurants who know that quality and value is what matters most. The company operates two distribution warehouses in Chicago and Milwaukee, and provides direct route sales and service to their accounts. Tec’s products are also sold in over 20 states, and in Canada through broad line distributors. You can see the Tec Coffee & Foods ad on page 28 of this issue.

Business partners Marylou Linares, and Christian Ortiz are Certified Public Accountants at Linares & Associates, a local accounting firm specializing in serving small businesses and individuals with their accounting and income tax needs. The firm can act as a sound advisor to assist in business decisionts as well as financial accounting and income tax preparation. The team also has experience in assisting troubled businesses and their counsel before or after bankruptcy, offering management advice to increase accounting efficiencies and review of internal control procedures. The company is based in North Riverside, Illinois.

Jeff Yosowitz and Bob Windy are partners in Star Union Spirits. Established in 2016 in Peru, Illinois and operating out of the historic Westclox factory, Star Union Spirits is inventive in that “can-do” Midwestern way, reinvigorating the art of specialty craft spirits. Star Union Spirits is excited to offer hand-crafted artisan spirits that are locally made. As consumer spending habits shift away from the white spirits to dark flavored liquids like whiskey and cognac, Star Union Spirits is providing the American answer to the French staple in the form of New American Brandy and other spirits. Be sure to consider placing some of their product behind your bar.

The Latest in Flooring Innovation!

BY STONECARPET

Ideal Solutions for These Spaces: Kitchens

Bathrooms

Dishrooms

Walk-In Coolers

Walk-In Freezers

Service Areas

Indoor Pool Decks

Locker Rooms

Laundry Facilities

Mechanical Rooms

A Division of The Sexton Group

Shower Areas After Before

Pictured above: Club Lucky – Chicago, IL

SoyStep is a superior composition of quartz chips blended with our proprietary epoxy resin. The odorless mixture gets troweled to a 3/16” layer over existing tile, wood or concrete surfaces. The finished surface is slip resistant, waterproof, non-porous and very durable. A floor will not trap odors, and eliminates the need to clean or repair grout.

For more information, contact Michael Sexton: 847-421-2230 michael.sexton@stonecarpet.com stonecarpet.com

Restaurants Must Now Identify Sesame

Following the enactment of the Food Allergy Safety, Treatment, Education and Research (FASTER) Act in April 2021, the Food and Drug Administration added sesame to its list of major food allergens. Effective Jan. 1 of this year, packaged foods in the United States must label the presence of sesame “in plain language,” according to FARE, a consumer advocacy group that raises awareness and expands education on food allergies. The plant, which is turned into seeds, oils, and pastes is commonly found in bakery

items, Asian cuisine, snack foods, and marinades, to name a few. The FASTER Act changed how food allergens were defined in the previous Food, Drug, and Cosmetic Act, and sesame now joins milk, eggs, fish, crustacean shellfish, tree nuts, peanuts, wheat, and soybeans. While allergens found in restaurant foods are regulated at state level, the FDA enforces regulations that mandate companies to list ingredients on packaged foods and beverages.

— restaurantnewsresource.com

Pepsi’s Starry Soda to Replace Sierra Mist

PepsiCo is shaking things up with the launch of Starry, a great-tasting soda bursting with lemon lime flavor that delivers the crisp, refreshing bite consumers have been longing for in the lemon lime flavored soda category. Starry in Regular and Zero Sugar versions is now available at U.S. retailers and foodservice outlets nationwide. Starry is caffeine-free and is available in a variety of sizes to provide a refreshing burst of lemon lime flavor for every occasion.

Lou Malnati’s to Ship Nationally

Lou Malnati’s, the beloved Chicago pizza institution long known for its iconic deep dish recently announced that it will begin shipping its popular alternative – Chicago Thin Crust, exclusively through its Tastes of Chicago platform, giving the rest of the nation access to this other quintessentially Windy City staple. Available only in restaurants for the past 30 years, Lou’s Chicago Thin Crust features its signature buttery flaky crust, edge-to-edge toppings under melty Wisconsin cheese, and importantly, square cut pieces that have fed decades of debates between the virtues of topping-forward “Innie” pieces vs. crusty “Outie” pieces.

On February 8th 2023 the Illinois Restaurant Association held its annual meeting and installation of officers at Chicago’s Union League Club. The incoming IRA chairman is Kevin Vaughn of Vaughn Hospitality Group. The keynote speaker was Michelle Korsmo, President and CEO of the National Restaurant Association. The meeting was the largest ever, with over 400 members and guests in attendance.

Chicago Beverage Director Showcased Black-Owned Wines

Chicago’s Esme has a carefully curated wine list dedicated to promoting wines made by women and people of color, as well as wineries attached to philanthropic projects. To celebrate Black History Month, beverage director Tia Barrett shared some of her top recommendations from Black-owned wineries, including Wade Cellars’ Three by Wade Chenin Blanc 2021, Michael Lavelle Iris Zinfandel 2018 and Lapin Rouille's nonvintage brut Champagne, which Barrett notes “was produced by the first Black female producer in Reims, France.”

— Source: Forbes

Pairing Wine with Tempura

Tempura pairs well with dry, high-alcohol sherries with crispy, nutty flavors such as fino, manzanilla, amontillado and dry oloroso, wine educator Hayato Kojima writes. Sparkling wines are also a good choice for pairing with tempura, since they can balance the richness of the fried coating, while unoaked, dry white wines like muscadet pair well with salty seafood tempura, Kojima writes.

— Source: Decanter

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The Espresso Martini Comeback

Espresso martinis have cracked the top 10 cocktails for on-premise sales in the US, according to CGA’s Cocktail Sales Tracker by Nielsen IQ. The drink, popular in the 1990s and early aughts, has risen on nostalgia and booted the Manhattan from the top 10.

— Source: Eater

Chef Anthony Mangieri developed his particular pizza style over 27 years of trial and error, and now serves up crowd-pleasing pies at Una Pizza Napoletana in New York City. Mangieri borrows from a classic French bread baking technique, adding more water to the dough toward the end of the mixing to keep it hydrated.

— Source: Forbes

With VALERIE MILLER TRAVEL

Coverages may include — but are not limited to:

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• Food spoilage

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For more information or a no cost/no-obligation free policy audit, please contact: Steve Gabinski steve_gabinski@ajg.com

For more information or a no cost/no-obligation free policy audit, please contact: Steve Gabinski steve_gabinski@ajg.com • 630.285.3686

DESTINATION: COASTAL MISSISSIPPI

Travelers searching for new experiences should look no further than Coastal Mississippi: The Secret Coast. With an array of new developments and offerings in 2023, the 62-mile coastline offers visitors everything from luxury boutique hotels and upscale dining options to upgraded waterparks and ziplining experiences. Additionally, with the launch of the “One More Day of Play” campaign, visitors are encouraged to extend their trip one more day with seasonal itineraries, exclusive discounts and a behind-the-scenes look at some of the area’s top locales.

Experiences for the Entire Family:

• Opening in 2023, Paradise Pier Fun Park at Margaritaville Resort in Biloxi is a highly anticipated addition to this already popular Gulf Coast destination, featuring many fun new amenities for all ages to enjoy!

• Karting, located in Biloxi, added the city’s only zipline experience. The 40-foot high zipline offers a tandem experience that can be easily paired with an adrenalinepumping karting session by purchasing the location’s “Xperience” package.

• Big Play Entertainment Center, has taken family fun to the next level with the addition of a go-kart race track named Big Play Raceway and an Omni Virtual Reality Area. In addition to the newest offerings above, the location offers laser tag, bowling, and bumper cars.

• Visitors to Coastal Mississippi can uncover the history and wildlife of the region with a Pearl River Boat Tour, which transports guests to the edge of Lake Borgne, where the mouth of the river flows into the Mississippi Sound.

Boutique Lodging & Breathtaking Views:

• The Bay Town Inn, located in Bay St. Louis, has recently opened two new vacation rental options for guests, adding to their list of dog-friendly accommodations. The Residence is a two-bedroom, two-bath home with a large living space and full

kitchen featuring breathtaking views of the bay. The Villas at Ruella, located two blocks from the beach and four blocks from the heart of Old Town.

• Opening in the spring of 2023, the former Wells Fargo Bank in Biloxi, has been reimagined as The Bella, a 14-room luxury boutique hotel in the heart of downtown. The location is walkable to restaurants, casinos, shopping, and the beach, making this boutique hotel the perfect getaway spot on The Secret Coast.

The historic Gulf Hills Hotel & Resort in Ocean Springs, holds a unique place in Coastal Mississippi history. Gulf Hills will reopen with many new upgrades and restorations. The renovations include a remodeled indoor ballroom, the Pink Pony Lounge – a favorite spot where Elvis Presley played piano and the addition of an outdoor chapel for wedding parties.

All-Encompassing Gaming Resorts:

• Recently opened at Harrah’s Gulf Coast Resort & Casino in Biloxi, the Purple Zebra Daiquiri Bar and Deck offers a refreshing escape located at the heart of the resort.

• With the multi-million-dollar reveal taking place before the new year, Beau Rivage Resort & Casino now offers 147 Stay Well rooms designed to create a holistic guest experience, as well as a $55 million room remodel for each of the resort’s 1,645 guest rooms. The premier resort with stunning views, award-winning dining and dynamic gaming, Scarlet Pearl has recently finished a new renovation refreshing their Under the Oak Café.

Coastal Mississippi is an organization charged with promoting South Mississippi as a tourism and convention destination worldwide. Its mission centers on attracting ever-increasing numbers of leisure, convention, sports, and business visitors to the area. It is dedicated to maximizing the travel and tourism industry for South Mississippi. For more info visit: CoastalMississippi.com.

Stretching from Henderson Point to Biloxi, Coastal Mississippi is home to the largest and longest man-made beach in the nation.