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The Fejzuloski Boys, left to right: Petie, Dominick, Pete (The Boss Man), Jimmy
All in the Family : Paisans Celebrates 39 Years Paisans is an Italian word for friends, but to Luigi Fejzuloski, it also means family. After coming to America and starting his corner store front pizzeria in Cicero, Illinois in 1985, he dreamt that one day, his family would share his passion and join him in the business. His dream came true when Luigi’s son, Pete joined him in 1985, one month after
he started the business with the desire to follow in his father’s humble footsteps. Thanks to Pete and Luigi’s ambition, business flourished and the Cicero restaurant moved across the street. The additional larger space allowed them to increase sales, which enabled them to grow. True to their roots, they continued to See Paisans, page 22
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Food Industry News® — March 2024
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Erratum
The February 2024 issue of Food Industry News, page 14
incorrectly listed King Gyro as the most recent Vienna Beef Hot Dog Hall of Fame inductee. The recipient should have been listed as Scooby’s Red Hots, in Downer’s Grove, IL. – Food Industry News apologizes for the error.
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Mars Opens R&D Hub in Chicago Mars announced the opening of its Global Research and Development Hub on its Goose Island campus, the global headquarters of the company’s Snacking business. One of seven Mars global innovation sites around the world, the 44,000-square-foot, $42 million facility will be dedicated to chocolate and nut testing, research and innovation. The new facility will give Mars’ 300 R&D Associates in Chicago a runway to create and refine new products for the company’s multi-billion-dollar snacking portfolio before they are scaled at large around the globe.
SPF, Chicago’s largest indoor pickleball facility recently opened its first phase to the public. The 42,0000 square-foot pickleball, dining and entertainment concept will feature state-of-the art amenities, new dining options and robust family programming located at 2121 N. Clybourn Ave. SPF’S second phase is slated to open this summer, including expanded food and beverage options, an additional pickleball court, a turf field for games and programming and much more.
Indian Fast-Casual ‘Naansense’ Expands to the Suburbs What do you get when you take two longtime friends – Hiran and Viral Patel – add in a deep love for cooking, childhoods in Chicago that straddled traditional Indian and ‘80s American culture, with a willingness to throw caution to the wind and pursue a dream? Hiran and Viral Patel call it straight up “Naansense” – a fast-casual
restaurant serving modern Indian food. They just opened their newest location at 1211 E. Ogden Ave. in Naperville, Illinois with an expanded menu, cocktails and more. They are planning to open another location at 1715 W. 22nd St. in Oakbrook, Illinois, and have an additional location at 178 N. Franklin St, in Chicago.
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Cheesecake Factory Invests in Healthy Concept Flower Child, a concept started by Fox Restaurant Concepts, is growing under parent company Cheesecake Factory with a menu focused on healthy options like grain bowls and salads. The chain operates 31 Flower Child restaurants in 10 states and Washington, D.C., and expects to open six more this year. – Source: Forbes
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Food Industry News® — March 2024
DINING WITH March 2024 BIG CHICKEN 9437 W. Higgins Rd. ROSEMONT, IL 331-308-6655. For the chicken lover, this fast-casual restaurant doesn’t disappoint. They have chicken sandwiches, salads with chicken and chicken tenders. You order at the counter and by the beverage station they have a selection of sauces for the chicken. I tried all of them. Instead of a sandwich, I ordered the chicken tenders which were really good. For my sides, I had the sweet potato waffle fries and an order of their “dirty fries.” The dirty fries had bacon, banana peppers, cheese sauce, chipotle BBQ and I ate them with a fork. It’s a cute, colorful place! CHAR KABOBS • 821 N. Roselle Rd, ROSELLE, IL • 630-246-0124. This is a restaurant that serves fresh kabobs, lamb, chicken, beef, samosas, fries and much more. I had the Chicken Boti Entree, which is their popular white meat grilled on a skewer with their house blend of spices. The chicken was tender, delicious and spicy—enough to handle without being overbearing. I also had a large parhata (flatbread) which was perfect for putting pieces of chicken onto, and dipping it in their variety of sauces. I was impressed with how everything was fresh and tasty. CHICAGO’S PIZZA • 1919 W. Montrose Ave. CHICAGO, IL 773-427-0100. One of my friends has been ordering pizza from here for years. I happened to be hanging out at the house one night and they ordered from here for delivery. The order included an Antipasto salad, Quesa de Cabra which is a baked goat cheese served with Italian bread; so yummy and their famous deep dish stuffed pizza with sausage, mushrooms and tomatoes. The pizza was incredible and the crust was perfect. For dessert we had baked flan. They have an extensive menu offering an array of salads, appetizers, sandwiches and pasta dishes. They have two more Chicagoland locations. Put them on your radar! FRESH INTERNATIONAL MARKET • 1285 E. Higgins Rd. SCHAUMBURG, IL • 224-353-6784. This is an Asian grocery store offering an extraordinary selection of products. I spent a long time browsing the aisles, fascinated by the brands and products that I’d never seen before. In the snack aisle I picked up some Lays Hot Chili flavored chips and Ribeye flavored chips, a bag of Jack N Jill roller coaster potato rings and a can of Hapi snacks mixed crackers. By the front where you checkout there was a Herb counter. They have a Boba Tea shop, large produce section offering exotic vegetables, a hot bar, an impressive meat & fish market, bakery and so much more. MAX’S DELI • 191 Skokie Valley Rd. HIGHLAND PARK, IL 847-831-0600. This place was very busy, it’s a full service restaurant offering all your Jewish Deli favorites. In the front they have a counter where you can order items to go such as bagels, homemade soups desserts and so much more. I picked up a couple of sandwiches; a corned beef on rye and a roast beef sandwich on an onion roll. It was very good! The meats were lean and the portions were a good size. They give you a pickle and cole slaw with your sandwich. I also tried one of their potato pancakes, which came with applesauce and sour cream. On the plastic bag it said, “We’re Italian Jews which means besides bickering, We’re Into Food!” SPICE & FIRE GRILL • 7925 Golf Rd. MORTON GROVE, IL 847-730-5428. Loved this place; the dining room is comfortable and their staff is so attentive. They are known for their authentic Middle Eastern cuisine. I started off with an order of their Lentil soup and a hot tea. Plus, I ordered some of their hummus, and a Chicken Shawarma sandwich with an order of yellow rice. They offer a few different types of rice with some unique spices. The bread that they serve is amazing; served warm with a char on it. The sandwich was huge, the chicken was delicious and it came with tahini and a red sauce that had a nice kick to it.
Food Industry News® — March 2024
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Village of Bloomingdale New Owners of the Stratford Square Mall Bloomingdale village officials have agreed to resolve a condemnation lawsuit against the owner of Stratford Square Mall and sign a deal to buy the remainder of the struggling shopping center. Trustees unanimously approved a resolution to settle the lawsuit against mall owner Namdar Realty Group. The village will pay $8.75 million. “I think relative to the amount of land that we have acquired and the cost, it is an amazing start to a new rebirth at Stratford Square Mall,” Village President Franco Coladipietro said before the vote. Village leaders have been working for more than two years to acquire the nearly deserted mall at Gary Avenue and Schick Road, Coladipietro said. – Source: The Daily Herald
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Chicagoans’ Favorite New BBQ Spot Turns One
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Street Sales Reps? Chicago Has the Worst Traffic in the Country. Chicago also had the second-highest traffic delays in the world, according to a new report. Local drivers lost 155 hours sitting in traffic last year, and traffic is worse now than it was before the pandemic. – CNBC
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Food Industry News® — March 2024
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Investing in Bazaar Meat and Bar Mar Now on hospitality fundraising portal HMx Invest: José Andrés Group is raising a community fundraising round to support two existing concepts: Bazaar Meat and Bar Mar, occupying two floors in Chicago’s Bank of America Tower. The restaurants represent an innovative partnership between visionary chef José Andrés and veteran operator Gibsons Restaurant Group (GRG), who has helped shape Chicago’s dining scene for over 30 years. GRG is still run by the Lombardo
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Ranging from the multicultural food experiences offered at the recently opened Stater Bros. store in Chino, Calif., to Lowes Foods’ in-store “e nt e r t a i n m e nt ,” regional grocers find their strength in providing an elevated shopping experience for customers. Other s h o p p e r- f o c u s e d offerings driving growth at regional grocers include customizable salad bars at Schnuck Markets, a wide-ranging protein selection at Fareway Stores and the innovative Fresh concept stores offered by Brookshire Grocery. – Progressive Grocer
Bonchon Follows Record-Breaking Year with Significant Market Expansion in 2024
Bonchon, on a mission to share the joy of Korean food around the world, announces today that it achieved its strongest new store sales in company history in 2023, with 40+ locations signed throughout the year. The franchise concept, known for its distinctive Korean fried chicken, hand-battered and double-fried to achieve its craveable crunch and hand-brushed to perfection with its proprietary sauces, looks forward to bringing its unique flavor to several new markets in 2024, including southern Florida; Little Rock, AR; Tucson, AZ; and Ann Arbor, MI.
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Food Industry News® — March 2024
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Let’s Talk Womxn is creating a community for Restaurant, is free for women business owners to Chicago professional women to meet across all join and collaborate. walks and levels of the food, hospitality and resThe talks on January 18 were on happiness, democtaurant industry. Attendees heard four powerful racy, doing something a woman was told she could soapboxes by marquee Chicago personas and “Behind never do (which, of course she went on to accomplish), the Business” chats with two featured Let’s Talk a talk on life’s crossroads; which included knowing Womxn restaurateurs with LTW founder Rohini Dey. your self-value, need, purpose, and finding 90 minutes The most recent events featured 8 minute soapbox to work on one’s values and visualizing one’s future talks by influential women, presentations designed self. The idea was presented of writing a letter to your to be inspiring for other woman leaders. future self, and writing back to yourself, seeing what Let’s Talk Womxn is all about boosting each other your future self would advise your current self to do. through collaborations. Every dollar raised goes to Lastly, being mindful of growing where you are planted. promoting and supporting the members of LTW. The To learn more about this organization which now has group, founded by Rohini Dey, owner of Vermillion over 150 members in Chicago, letstalkwomxn.com.
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Food Industry News® — March 2024
Jean Banchet Awards Winners for Culinary Excellence Announced 2 Caitlin Lisa Photography
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Photos 2 - 5: Mistey Nguyen, MADN Agency
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The Jean Banchet Awards for Culinary Excellence named Galit, a Middle Eastern eatery in Lincoln Park, Restaurant of the Year and Paul Virant, owner of Vie, Vistro Prime and Gaijin, Chef of the Year during its Jan. 28 awards show at Venue SIX10. Former Chicago Tribune food critic Phil Vettel received the organization’s highest honor, the Culinary Excellence of the Year Award. “Phil wrote about Chicago’s culinary community for more than 30 years, launching the careers of many people on this list,” event organizer and Ever Restaurant and After lounge co-owner Michael Muser said. “Night after night, he was out eating, always operating with integrity and generosity.”
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Restaurant of the Year – (Photo 4): Galit
Sommelier of the Year: Christian Shaum – Bazaar Meat
Chef of the Year – (Photo 6): Paul Virant - Vie, Vistro Prime, Gaijin
Neighborhood Restaurant of the Year: Pompette
Best New Restaurant: Indienne
Heritage Restaurant of the Year: Rubi’s on 18th
Rising Chef of the Year – (Photo 5): Trevor Fleming, Emily Kraszyk and John Lupton (Warlord)
Best Counter Service – (Photo 2): Omarcitos Latin Café
Bar of the Year: Best Intentions Pastry Chef of the Year: Tatum Sinclair - S.K.Y., Valhalla, Apolonia
Best Hospitality – (Photo 3): Bronzeville Winery Best Restaurant Design: The Omakase Room at Sushi-San Culinary Excellence of the Year Award: Phil Vettel
The Banchets returned this year in partnership with Chicago Chefs Cook, which unifies Chicago’s culinary community to provide humanitarian relief locally and globally. Led by chef Sarah Stegner, Eda Davidman, Jodi Fyfe, Melissa Clark and Darren Gest, the organization has raised more than $1 million since 2022 to feed those impacted by crises, both globally and locally. Chicago Chefs Cook selected the Virtue Leadership Development Program, founded by 2022 Jean Banchet Chef of the Year Erick Williams of Virtue restaurant, as the charity beneficiary of this year’s awards show. The program, which will receive a portion of proceeds, teaches local young adults of color value-driven entrepreneurship through training at the restaurant. The Banchets, named for the chef who put Chicago fine dining on the map in the 1970s and ‘80s with Le Francais, recognize innovators on the local restaurant scene. Since its creation in 2002, the event has grown into a celebration of the high caliber and diversity of talent in the Chicago region’s food and beverage industry.
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Food Industry News® — March 2024
A Restaurant Consultant or Business Coach May Not Be Costly at All Have you ever wondered “What is the condition of my business?” Or, “What can be done to improve my business?” Would a fresh viewpoint and a level of expertise outside of your organization Bill Lecos help, and possibly relieve an already Owner/Founder: Forklift Restaurant full plate of obligations? Consulting Perhaps, revenue is up, yet profits are down. In that situation, what needs attention and, possibly, correction? There may be obvious factors, as well as not-so-obvious reasons, for why a business isn’t as healthy as is could be. It may be useful to look deeply at the things you need help with that are beyond the capabilities of your current organization. Would a look at what your customers are seeing and experiencing when you’re not there be valuable? A restaurant Consultant, Business Coach, or Advisor offers both, a big-picture perspective of a business and a deep dive into what is happening. This veteran of the hospitality industry produces an overall assessment of a concept and its culture, layers in surrounding market place conditions, and then provides a neutral point of view. With a completed, expert analysis, a consultant works alongside clients to assist with creating and building solutions for achievable and measurable results. A consultant can bring a variety of things to your business: • An unbiased assessment or mystery shop from a customer’s perspective. • A deep diagnostic review of you company. • Expertise in specific areas of need. • Input on emerging markets and industry trends. • New concept creation, development, and execution. • Confidential discussions current opportunities as well as future plans and ideas. • Time-sensitive project completions. • A resource for specific projects without the burden of an entire salary and benefits. • An accountability partner for your short and long-term business goals. • A partner who is devoted to supporting you and your best interest.
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Bringing in a consultant can provide solutions to specific problems and assist with diagnosing issues that might not be easy to assess from inside the business. You can learn what the condition of your business is at a specific moment in time, define a path to improvement, and gain tools to sustain new approaches long after your engagement has concluded. The return on investment is exponential – your business benefits from tangible results and gains a trusted relationship it can rely upon for potential future needs. This relationship and the results can easily be many times greater than the cost, and they keep delivering as time goes on. – You can find the Forklift consulting ad on page 8.
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Food Industry News® — March 2024
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Eli’s Cheesecake of Chicago Celebrates Recent Expansion
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The recent addition makes the updated Eli’s facility 104,000 sq. ft., almost doubling the size of the bakery. This includes Eli’s Corporate Offices, Eli’s Cheesecake Bakery Cafe, open to the public, and expanded areas for production and packaging lines, warehousing and welfare. Five pop art cheesecake themed paintings were created for the space by contemporary artist Carter Kustera. The project meets sustainable initiatives set by the City of Chicago by exceeding the energy code and providing landscape methods to achieve 60% native or adapted species and provide a diversity of plant types including flowering plants and grasses. “We are immensely proud to celebrate the expansion of Eli’s Cheesecake, an iconic and cherished brand that is woven into the fabric of Chicago’s rich culinary tapestry,” said Michael Fassnacht, President & CEO of World Business Chicago. “This expansion underscores not only the enduring legacy and innovation that characterizes Eli’s but also highlights Chicago’s dynamic business environment that fosters growth and prosperity. As the company extends its footprint in Chicago’s Dunning neighborhood, Eli’s continues to exemplify a commitment to quality, community, and the eclectic charm that makes our city a global destination. We celebrate this milestone with Marc, Maureen, Elana, and the entire Eli’s team, and look forward to the delectable innovations that will emerge, further sweetening Chicago’s world-renowned culinary reputation.” – See their ad on page 16.
Food Industry News® — March 2024
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See us at Expo West in Anaheim, Booth 7904 Call us today! 877-598-0909 The ACF President’s Gala 2024 was a remarkable 2024 Award Recipients: Chef of the Year: Jack event with over 100 guests celebrating milestone Velazquez Jr; Chef Educator of the Year: Darrick achievements of ACF Chefs in N.W. Indiana. Hosted by Tucker Jr.; Member of the Year: Elida Abeyta; Student Chef Billy Mix at Innsbrook Country Club, the evening Culinarian of the Year: Cooper S. Deabel.; Cutting featured a delightful seven-course meal. ACF Regional Edge Award Recipients: David Siano, Ryan Smith, Chapter leaders showed support, and the chapter CDM, CFPP, and Carol Baisden experienced remarkable 100% growth in one year with 30 new members. Notably, $100k was raised Ring of Honor Recipients and Founding Members: for Meals on Wheels, and over $10K for Education & Jim Galligan; Jack Mix; Philippe Joseph; Nico Luna; Community activities, benefiting local nonprofits, stu- CEC and Elida Abeyta; Lea Patterson - ACF Chefs of dent scholarships, competitions, and travel expenses. Northwest Indiana’s Student Scholarship Recipient We are looking forward to another outstanding year with new goals to accomplish. The gala set the stage for another year of exciting goals ahead. The event was MC’d by Food Industry News VP, Cary Miller.
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Food Industry News® — March 2024
Partnership Agreements Lease Negotiations Union Negotiations Vendor Agreement Reviews Buy/Sell Agreements Wage & Hour Issues
Advertise, or allow competitors to tell your customers what to think about you.
How Wolfgang Puck Inspires Colleagues Chef and restaurateur Wolfgang Puck fosters a “trickle-down” leadership structure in his restaurants, treating chefs and managers in his 22 fine-dining establishments how he wants them to treat their staff members. “That’s really the most important thing, to be positive and give people a positive experience so when they leave work, they can say, ‘Okay, I learned something today,’” said Puck, who also prioritizes teamwork and work-life balance. – Source: Yahoo
Jollibee Opens 100th Location in North America Chicken brand Jollibee will open its 100th North American location. The restaurant is in Surrey, British Columbia, according to a press release. “The support we received when we opened our first Surrey location in 2023 was incredible to witness,” Maribeth Dela Cruz, president of Jollibee North America, said in the release. “The fans here in British Columbia are amazing, and we’re thrilled to be celebrating our 100th store location in such a vibrant and welcoming community. Even better, the Strawberry Hill Shopping Centre could not be more convenient for residents to satisfy their cravings and relish in a bit of joy.” Jollibee has more than 1,500 restaurants across 17 countries. – Source: qsrweb.com
Potbelly Aims to Expand
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Potbelly Corp. is gearing up for growth with the signing of 192 development commitments. Since the launch of its Franchise Growth Acceleration Initiative, the brand has signed shop development agreements in regions from coast to coast including New York, Maryland, Florida, Ohio, Washington, Arkansas, North Carolina, Tennessee and Texas, with experienced operators from wellknown restaurant brands such as Burger King, Dunkin’, Wendy’s and Wingstop. Potbelly founder and former CEO Bryant Keil and his son, Hampden, are among the franchisee partners who signed an agreement with Potbelly in 2023. In July, Potbelly announced it had finalized a 27-shop agreement Bryant Keil, which included the purchase of 12 existing shops in Maryland and a commitment to build an additional 15 shops in the state. – Source: Fast Casual
Food Industry News® — March 2024
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Local News
In addition to its three Chicagoland restaurant locations and over 600 dark kitchens, Wow Bao is now in more than 6,000 grocery stores nationwide. The Asian fast-casual brand expects CPG growth to continue throughout 2024 with new retailers each week. Wow Bao is using the continued growth as an opportunity to launch a national ‘What is a Bao?’ Campaign to educate consumers about bao. It will include outreach through a new website and updated rewards program. Look for both to be unveiled this spring, along with other events throughout the year.
4Front Ventures Corp. a vertically integrated, multi-state cannabis operator and retailer, furthers Expansion Strategy in Illinois. Activates power at 250,000 sq ft flagship facility in Matteson. Third in-state retail dispensary anticipated to open by quarter end in Norridge, Illinois. Brasero, the latest concept from El Che Steakhouse & Bar Executive Chef & Owner John Manion opens in West Town’s bustling restaurant row. The concept was born of Chef Manion’s love for the live-fire cooking of Brazil that captured his imagination as an eight-year-old living in San Paolo. The menu blends South American culinary traditions with a Midwestern sensibility. Chicago Children’s Museum, 700 E. Grand Ave., announced the remounting of its circus-themed exhibit, Circusville going on now through September 2024. Circusville will unleash imaginations as it places children and their families right into the magic of circus life. Choose Chicago, the city’s official destination marketing organization, released the 2024 Chicago Visitors Guide. With 64 pages outlining attractions, amenities, and activities happening in Chicago throughout the year. The annual Chicago Visitors Guide is available online and in print. Craveworthy Brands, announces a deal to acquire a significant stake of Dirty Dough Cookies giving the cookie brand experiencing explosive growth, full access to the Craveworthy’s leadership team and platform company resources. Dirty Dough, is now the 11th announced brand under the Craveworthy Brands portfolio and is projected to double in size over the next year. Fresh Thyme Market, a community-focused grocer, is the first grocery partner of Naturally Chicago’s Locally Made Retail Access Program. This partnership, combined with other community efforts, helps Fresh Thyme Market expand
its local assortment on shelves and furthers its mission of giving back to the communities it serves. Hyatt Hotels Corporation, headquartered in Chicago, is a leading global hospitality company guided by its purpose to care for people so they can be their best. As of September 30, 2023, the Company’s portfolio included more than 1,300 hotels and all-inclusive properties in 76 countries across six continents. Muse Coffee Studio and Art Gallery owned by Geroge Davis Jr is located at 747 S. Western Ave. in Chicago. It’s more than a coffee shop, Muse is about the acknowledgement, appreciation, and amplification of culture through creative expression. Celebrating their 3rd anniversary. On March 8, 2024 four entertainment group locations in Chicago will band together to host a fundraiser for International Women’s Day. Six bars will participate in the initiative which include aliveOne in Lincoln Park, Central Park Bar in Avondale, Easy Bar and Estelle’s in Wicker Park, Remedy in Bucktown, and The Owl in Logan Square. The Bank of America Shamrock Shuffle is one of Chicago’s best running celebrations! The Chicago tradition continues the St. Patrick’s Day celebration and kicks off the spring running season in Chicago. Sunday, March 24-8K Run and 2-Mile Walk- Grant Park, Chicago. The Schaumburg Home Show will be held March 9-10, 2024 at the Schaumburg Convention Center 1551 Thoreau Drive in Schaumburg, Illinois. Women’s History Month is a celebration of women’s contributions to history, culture and society and has been observed annually in the month of March in the United States since 1987. Women’s History Month 2024 will take place from Friday, March 1 - Sunday, March 31, 2024.
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Food Industry News® — March 2024
National Restaurant Association Show Announces New Expo and Education Programming for 2024 The National Restaurant Association Restaurant, Hotel-Motel Show, the epicenter of culinary innovation and a showcase of emerging trends in the foodservice industry, is excited to announce the Expo and Education programming for the 2024 event. Developed to infuse a heightened focus on immersive learning, collaboration, and meaningful connections into the Show’s education offerings, this designated badge category offers exclusive access to 40+ operator-led sessions, intimate roundtable discussions, and networking refreshment breaks provided by Keurig Dr. Pepper. Positioned just off the Show floor in a dedicated, distraction-free setting, the 2024 education sessions are meticulously designed to grant operators increased flexibility to select sessions that best meet their needs and to leverage extended interaction with industry peers. Limited space is available for the Expo and Education program, so attendees are encouraged to register early to secure their spot. The National Restaurant Association Show will take place from May 18-21, 2024, at McCormick Place in Chicago. Tom Cindric, President of the National Restaurant Association Show, highlighted, “The introduction of the Expo and Education badge underscores our commitment to fostering growth and innovation in the foodservice industry. This exclusive offering provides growth-minded attendees with a focused learning experience, featuring innovative solutions and fresh perspectives. It reflects our dedication to advancing education at the National Restaurant Association Show, ensuring attendees gain unparalleled insights and future-forward ideas that drive industry excellence.” “There’s a proliferation of competitors, so the opportunity to learn from others continues to increase as more brands join the industry,” Deborah Von Kutzleben, Chief Marketing Officer at Tropical Smoothie Café and 2024 Expo and Education speaker, shared her insights. “More concepts, more marketing styles, more menu innovation, the list really goes on. As a whole, this [show] can be viewed as an opportunity for the bigger players to learn from emerging brands as they have something new to bring to the table.” The Education and Expo badge can be added to general attendee registration for $250. For more information and to register, visit: nationalrestaurantshow.com/education. – You can find the National Restaurant Association ad on page 31.
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Industry Now recently presented its Workforce Management in Fast Casual and QSR Summit at the Renaissance Schaumburg on February 5 and 6, 2024. Presenters were HR executives and operators from many of America’s leading quick service restaurants. 26 sponsors including Food Industry News were present to engage and work with the attendees.
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Food Industry News® — March 2024
AROUND CHICAGO With VALERIE MILLER
Photos by Cindy Kurman
La Luna: Where Culinary Artistry Meets Cultural Tradition Nestled in Chicago’s dynamic and culturally rich Pilsen neighborhood, La Luna beckons both locals and tourists alike to savor the essence of Mexico with a contemporary twist. Owned by Samantha Sanchez, La Luna stands as a testament to family legacy, innovation, and the vibrant spirit of Pilsen.
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Authentic Flavors in an Artistic Setting – Located at 1726 S. Racine (18th and Racine), La Luna embodies the essence of Pilsen’s cultural mosaic. The restaurant’s ambiance reflects the neighborhood’s artistic flair, with exposed brick walls, lush living greenery, and an open kitchen that invites guests to witness the culinary magic firsthand. A bifold garage door seamlessly merges indoor and outdoor spaces, allowing patrons to soak in the neighborhood’s energy while indulging in locally inspired delicacies. A Gastronomic Journey – La Luna’s menu is a celebration of Mexico’s culinary heritage, meticulously curated by Samantha and Chef Marco Colin. From traditional favorites like Elote and Aguachile Negro to innovative creations such as chorizo stuffed dates and Quesabirria, every dish is a culinary masterpiece crafted with premium ingredients. Of course, La Luna offers a terrific variety of tacos. There’s something for every taste on the menu. Creative Libations and Artisan Cocktails – Complementing the tantalizing flavors are La Luna’s artisanal cocktails, expertly Marco Colin, Chef: La Luna crafted to elevate the dining experience. Guests can sip on signature concoctions like the El Campa Old-Fashioned and the Luna Signature Margarita or explore unique blends such as the Jalisco Mule and the Horchata Espresso Martini. A Cultural Haven – Beyond its culinary offerings, La Luna serves as a cultural hub, adorned with custom art murals and vibrant décor that pay homage to Pilsen’s heritage. Samantha’s passion for art and design is palpable in every corner, offering diners not just a meal but an immersive cultural experience.
“ Before you judge a man walk a mile in his shoes. After that who cares? … He’s a mile away and you’ve got his shoes! ” – Bill Connolly
Empowering Women in the Industry – As a woman-owned establishment, La Luna is a beacon of empowerment for women in the restaurant industry. Samantha’s journey from her upbringing in the Chicago restaurant scene with her father, noted restaurateur Sam Sanchez and sister Korina (all three are partners in Third Coast Hospitality Group) to becoming a trailblazing entrepreneur showcases the fusion of cultural heritage and innovative spirit. Her story inspires not only aspiring restaurateurs but also the next generation of women entrepreneurs. The restaurant is open Tuesday through Thursday from 4 to 11 p.m., Friday, 4 p.m. to midnight, and on Saturday from 4 p.m. to midnight. The restaurant is closed on Sundays and Mondays. For more information visit: lalunachicago.com
Food Industry News® — March 2024
Absolut officially introduces the Absolut and Ocean Spray Vodka Cranberry cocktail in a ready-to-drink (RTD) format now available in the US. This is the first time Ocean Spray is bringing its real juice credentials to the spirits category by licensing the brand for an RTD.
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Hilton and the James Beard Foundation Honor Excellence in Food and Beverage Hilton announced an expanded partnership with the James Beard Foundation, serving as an In-Association Sponsor of the 2024 James Beard Awards and Presenting Sponsor of the James Beard Restaurant and Chef Awards Outstanding Chef category. Following last year’s industry-leading partnership as the first global hospitality company to sponsor the Outstanding Bar category, this renewed support underscores Hilton's ongoing innovation in food and beverage and, this year, puts the spotlight on top-tier culinary talent. Hilton will serve as an In-Association Sponsor of the James Beard Awards. As part of this support, Hilton will first host the 2024 James Beard Restaurant and Chef Awards Nominee and Achievement Award Honorees (Leadership, Lifetime Achievement, and Humanitarian of the Year) announcement event on April 3, 2024 at Waldorf Astoria Washington DC. Following, Hilton will also be Presenting Sponsor of the Outstanding Chef category at the 2024 James Beard Restaurant and Chef Awards on June 10 in Chicago. The James Beard Awards are among the industry’s most prestigious honors, recognizing exceptional talent in the culinary and food media industries, and broader food system. The awards will honor outstanding achievement in the food and beverage industry across categories ranging from finedining establishments to timeless gems, emerging culinary talent to established restaurateurs, and more. The James Beard Restaurant and Chef Awards Outstanding Chef category recognizes a chef who sets high culinary standards and has served as a positive example for other food professionals, while contributing positively to the broader community.
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Protein Bar & Kitchen Sets Foundation for Momentus Franchise Development Year Protein Bar & Kitchen – a better-for-you, fast casual restaurant brand is primed for an impressive 2024 following a historic 2023 with its launch into franchising. Building on this momentum with a strong foundation and infrastructure to support strategic development, the fast causal brand continues on its growth trajectory with a goal of 100 locations nationwide over the next five years through franchising.
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Food Industry News® — March 2024
‘Paisans’ continued from cover
offer warm “treat you like Paisan” service and high-quality food, in a special dining atmosphere which includes elegant seating, custom iron and steel work throughout the restaurants, and unusual décor that includes actual dragster race cars, stock cars, antique automobiles, motorcycles and large aquariums filled with fish. Like his father, Pete had the dream that one day, his three sons would want to be part of the business, and felt the easiest way to make sure this would happen was by having the boys grow up in the business. Through the dedication of Pete and his sons, Petie, Jimmy and Dominic, Paisans now has seven Paisans locations. Pizza continues to be the family’s first love, with tacos coming in a close second. It is the love of tacos which led them to create the Rock’It Taco brand, an upscale taco concept
The original Paisons location in Cicero, IL
that serves high quality food along with striking design and a menu of Mexican favorites with creative, upscale offerings. Paisans success was built on stellar ingredients, unique atmosphere and phenomenal service and this is the formula that is working for them. Next up will be another Paisans opening in March in Oak Lawn, followed by a smaller carryout delivery only “Paisans Express” location in Des Plaines. After the dust settles the family plans to launch a burger concept called Slicks Burger Co. Like so many successful businesses in the food industry, Paisans has worked hard to create a legacy that has become a neighborhood favorite for so many. Paisans has locations in Cicero, Berwyn, Brookfield Lisle, Oak Lawn and three Chicago locations. Rock’It Taco is located in Berwyn across the street from Paisans.
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Cook smarter, not harder! In The Pioneer Woman Cooks—Dinner’s Ready! you’ll find lots of new dishes to fit your schedule, whether you’re in a hurry to get supper made or simply want to get out of the kitchen quicker to spend time doing other things you enjoy (even if that’s curling up in front of the TV for the night)! Every occasion is covered, from hosting company, with my mom’s Seafood Casserole from the 70s and Pork Marsala with Mushrooms, to pizza night, with my classic Cast-Iron Hamburger Pizza and gorgeous Rainbow Pizza, to teenager-friendly fun food like Pretzel Dogs and Pickle Chicken Bites. You’ll also enjoy
tasty new pasta dishes, chicken dinners, and fuss-free sides like Crispy Parmesan Potatoes and Pimento Cheese Grits, as well as delicious desserts like Blackberry Lime Whip and Chuckwagon Brownies. As a bonus, there’s a whole chapter of easy-to-make Fridge Grabs—from Refrigerator Pickles to Garlic Confit—that are great to have on hand for adding even more flavor and zip to the recipes! These low-stress, fuss-free, big-onflavor recipes are sure to be new family faves. You’ll holler “Dinner’s ready!” faster than ever.
Food Industry News® — March 2024
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847-228-7070 Reducing Waste Behind Your Bar
As labor costs rise, especially for front-of-thehouse but also back-of-the-house, we must start holding employees accountable to the bottom line. Strict training and guidelines must be in place to protect against the waste that occurs every day in our industry because of employee negligence, apathy, or ignorance. • Did you know the average bar or restaurant in Chicago runs at about a 15-20% variance behind the bar? This means 15-20% of the beer/liquor/wine that goes over your bar top every week is somehow unaccounted for in your POS, resulting in hundreds of dollars of lost product and sales every week. Some may call this theft. • Most operators know what their cost of goods are, but very few know what they should be before any waste occurs. A waste analysis on your food or beverage program will show you what you should be making every week, usually up to an extra 4-5% to your bottom line.
If you don’t have the time or expertise to evaluate your waste and how much you are missing, contact Bottom Line Profit Consultants. – Find the Bottom Line Profit Consultants ad on page 47.
Coca-Cola Uses AI to Optimize Inflation is moderating in developed countries, which means Coca-Cola is returning to its core strategy of earning the right to pricing via marketing innovation, said CEO James Quincey. He added that AI will start to help legacy companies connect siloed data to optimize their supply chains. – Source: CNBC
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Denny’s to Rely on More Ghost Kitchens Denny’s is deepening its reliance on ghost kitchens through what it terms an expansive deal with the matchmaking company Franklin Junction. Franklin serves as a middleman between concepts that are eager to expand their sales turf without developing more restaurants, and operations willing to rent out their kitchens during downtimes. The back-of-house facilities, or ghost kitchens, are retained to produce items that are sold through digital channels under
the other party’s brand name, usually for takeout or delivery. The deal involves about 250 domestic Denny’s units, the diner chain revealed. But the announcement did not say if those stores would serve as ghost kitchens for other Franklin partners, or if they will be the ones hunting for ghost kitchens. Third-party facilities could be used for the chain’s two virtual brands, Burger Den and The Melt Down. – Source: Restaurant Business
Food Industry News® — March 2024
National News
Food solutions company SpartanNash is proud to announce its recognition as one of America’s Greatest Workplaces for Diversity 2024 by Newsweek and Plant-A Insights Group for its commitment to diversity, equity, inclusion and belonging (DEIB).
According to the latest BCC Research study, the demand for Bubble Food & Beverages: Global Market is estimated to increase from $3.0 billion in 2022 to reach $5.4 billion by 2028, at a compound annual growth rate (CAGR) of 10.5% from 2022 through 2028. AMC -Annual Meat Conference, hosted by Food Industry Association (FMI) and North American Meat Institute is the premier event industry for meat operations. It will be held Mar. 18-20, 2024 at the Gaylord Opryland in Nashville, Tennessee. Circle K celebrated the opening of its third location in the Green Bay area and announced much bigger plans for the Badger State. Circle K plans to open 75 stores across Wisconsin within the next three years as part of a broader company initiative to open 500 new stores across the U.S. over the next five years. Chuck E. Cheese Trampoline Zones are now in more than 100 fun centers nationwide across California, Florida, Illinois, Maryland, Missouri, New York, Texas, Virginia and Nevada, with more opening every week. Las Vegas Sands has again been named one of Fortune’s World’s Most Admired Companies in the news outlet’s 2024 list of the most respected and reputable global businesses, marking the company’s 10th appearance on the list. PepsiCo Beverages North America announced a brandnew warehouse in Lisbon, WI, a regional hub with 260+ employees who will help meet growing demand across Washington, Ozaukee, Waukesha and Milwaukee counties. The shortening market will reach $6.37B by 2030. The shortening market is expected to witness significant growth due to growth of the processed food industry, rise in disposable and change in lifestyle in consumers,
and growing e-commerce sector. (Source: Allied Market Research). Southwest Airlines Co. is onboarding a new look and feel with plans for redesigned aircraft cabin conveniences and interiors that are distinctly Southwest and will feature new aircraft seats from Recaro. Alongside these efforts, Southwest announces an Employee uniform refresh that will bring a modern look to more than 53,000 Southwest employees. The 40th Annual International Pizza Expo remains unchallenged as the industry’s leading event. Network with thousands of pizzeria professionals as they convene in Las Vegas, Nevada on March 19-21, 2024 for 3-days dedicated to all things pizza. Suppliers from across the globe, networking and educational sessions led by top industry professionals, and national competitions round out this unrivaled event. The Westin Hilton Head Island Resort & Spa in South Carolina, perched upon Hilton Head Island’s iconic white sand beaches announced the completion of its $13.8 million renovation, in which the team reimagined the resort’s existing 416 guestrooms to grow to 420 rooms, including 32 suites. This year, Visit Denver is celebrating the 20th anniversary of Denver Restaurant Week. Denver Restaurant Week menus from more than 200 participating restaurants are now live on the new Denver Restaurant Week website: DenverRestaurantWeek.com to make reservations between March 1-10, 2024. Tyson Foods, Inc. officially opened its new $355 million food production facility in Bowling Green, Kentucky. Built to support a significant expansion of its bacon production capabilities, the new plant positions Tyson Foods to capitalize on its category leadership and the increasing market for its products.
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Food Industry News® — March 2024
IGA Implements Meal Plan Platform
IGA has introduced a Family Meals Made Easy recipe platform supported by Grocery Shopii that is designed to help independent grocery reta ilers improve promotion of family meal planning, share shoppable content across platforms and tailor marketing campaigns. The platform offers shoppers seasonal recipes that include national bra nds, nutrition data and in-store shopping lists. – Supermarket Perimeter
Columbus Expands Marketing Team Columbus Vegetable Oils, a leading supplier of high-quality oils, shortenings, sauces, and dressings, has made two key additions to its integrated marketing department. Mary Gura, appointed as the Marketing Manager, will spearhead strategic marketing efforts, focusing on evolving the company’s 10 brands through strategic partnerships, communication initiatives, and digital expansion. Reporting to President Paulette Gagliardo, Gura brings nearly 25 years of marketing communications experience, having led successful campaigns at agencies like CramerKrasselt, Edelman, and Weber Shandwick. She is recognized for her expertise in building teams and shaping processes that drive results.
“Cleanliness is a state of purity, clarity, and precision.” — Suze Orman
Krista Kerber joins as the Marketing Coordinator, supporting Gura in managing the company’s social media presence. In addition to leading content creation, paid social campaigns, and email marketing, Kerber will also contribute to trade show events and community outreach efforts. With a background in social media, Kerber’s experience includes developing content for a leading real estate agency. She holds a B.A. from DePaul University in film & television. Both Gura and Kerber are integral additions as Columbus Vegetable Oils looks ahead to its 90-year anniversary, with marketing playing a crucial role in the company’s growth plan. – You can find the Columbus Vegetable Oils ad on page 25.
Trusted Global Food Brands Recognized
Newsweek teamed up with data research f irm Statista to rank food brands across the world for their levels of consumer, investor and employee trust, with the top US brands on the list including Hershey, Kellogg, Campbell Soup, Kraft Heinz and General Mills. Ottogi, a South Korean-based maker of condiments and ramen, topped the list overall, and Mexico-based baking compa ny G r up o Bimbo came in at number 16. – Supermarket Perimeter
Food Industry News® — March 2024
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The Legends of the Stove Charity Dinner Hosted by the Detroit Athletic Club To celebrate Detroit’s culinary heritage, Keith Famie and his team at Visionalist Entertainment Productions, recently put together a special once in a lifetime charity event to recognize and commemorate Detroit’s top chefs, both historic and current. The event was hosted at none other than the iconic Detroit Athletic Club, one of the most prestigious private clubs in the nation. This gastronomic epicurean journey was in celebration of three of Metro Detroit's most respected charity organizations: Gilda's Club Metro Detroit, Rising Stars Academy, and The Rainbow Connection. The Legends of the Stove brought together over 160 guests to enjoy the culinary expertise of 26 renowned chefs of the Detroit scene. Each chef prepared a special dish as guests mingled and remembered the times they had dining at restaurants they used to frequent and the new hot spots that have the next generation’s attention. It was a surreal experience for the chefs to see their mentors and their mentor’s mentors all under one roof. In attendance as special guests were Chef Milos Cihelka, Chef Douglas “Duglass” Grech, restaurateur Joe Muer Jr., Chef Kevin Brennen, restaurateur Mary Lark, Vice President of Programming at Detroit Public Television/PBS Fred Nahhat, WOMC Detroit Radio Host JoAnne Purtan, and more. We were honored to have two special video messages shared by Chef Jacques Pépin and Chef Ferdinand Metz, both paying tribute to Detroit’s culinary leaders. An evening of this magnitude was no small feat to pull off, but thanks to the leadership of the Detroit Athletic Club for opening their kitchen doors to all of the talented chefs and special guests, they were able to have a truly special evening.
Traveling Soon? Dont’s: • Don’t put your valuables in your checked luggage. • Don’t overstuff your luggage. Do’s: • Roll your clothes – it will take up less space. • Plan your outfit choices ahead of time.
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Food Industry News® — March 2024
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This month I am proud to be pictured with AndyJohn Kalkounos, operator of Chicago Prime Italian in Schaumburg, Illinois. Andy’s energy and passion carries over to Chicago Prime Italian’s service and hospitality. Their menu focuses on the bold flavors and simple comforts of classic Italian fare featuring generous portions, fresh ingredients, and personal touches such as house-made pasta and sauces. His family also operates Chicago Prime Steak (also in Schaumburg) and Milwaukee’s iconic Five O’Clock Steakhouse. If you want to experience great food, wonderful service and genuine hospitality, visit Chicago Prime Italian and his sister restaurants. Tom and Peter Kailis operate The Chicago Sweet Connection Bakery, a company built on over 30 years of experience. Tom and Peter are committed to upholding the highest standard of service for their clients. The offer weekly (and often, local, next day delivery) to independent and chain restaurants, supermarkets, retailers and institutions including food distributors across the Midwest. Chicago is home to many special niche food businesses, and the Chicago Sweet Connection is a fabulous example. In addition to beautiful desserts, they also produce delicious homemade fillo dough-filled spinach and cheese pies. They also have a retail outlet open seven days, located 5569 N. Northwest Highway in Chicago. Be sure to stop in and pick up some sweets and spinach pies! MacKenzie Devito is the founder and CEO of No Bones Beach Club, which was a very successful vegan restaurant in Chicago. When they realized that their top selling item was their cauliflower “wings” they decided to close the restaurant and pursue the wholesale food business. Today their tasty vegan “wings” are available to wholesale food buyers in a growing list of markets including Washington State and Chicagoland. As a woman-owned, plant-based food company, offering innovative solutions to help restaurants, food service and retail stores offer fantastic plant-based options people love, they are constantly on the look-out to spread the word about their brand. You can sample their delicious products at our March 4th Shmoozefest! Be sure to join us! It’s free! See page 44 for event details. Adam Lewandowski is the founder and owner of a company in McHenry Illinois producing the Top Shredder, the only cheese shredder machine you would need to shred and grate whole blocks of cheese in seconds. Because Adam builds these machines from scratch, the quality goes into every unit before his names goes on it. He has two models, one that automatically feeds in the Adam and Nicky Lewandowsky cheese, as well as a lower cost version. If you are in the pizza business (or another food business) and use lots of grated or shredded cheese, shredding your cheese in-house could save you thousands of dollars per year. Rich Bowman is the founder and visionary behind Arrow POS, a system specifically designed for pizza restaurants. As a pizzeria owner himself, Rich knows the struggles you face and has designed a system that has many advantages other systems don’t, all at an affordable price. Arrow’s sister company can act as a call center for your business to decrease your labor issues while increasing order accuracy and sales. If you are in the market for a new POS system check out Arrow. They are based locally in Northwest Indiana, and also have offices in other markets.
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Food Industry News® — March 2024
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Food Industry News® — March 2024
Nuggets
NOTHING TO FEAR...
Call Care to Fix Any of Your Roofing Needs
SATISFIED CUSTOMERS INCLUDE: Buona Beef + Four Corners Tavern Group + Bravo Restaurants + Gino’s East + Pompei Bakery Turano Bakery + Chicago Pastry + Phil Stefani Restaurants + Scooby’s Drive-In + Devanco Foods Angelo Caputos + Brookhaven Marketplace + Gene & Georgetti’s + Burrito Parilla + Taco Bell Mission Barbecue + Starbucks + Chipotle + Paisan’s Pizza + Jim’s Original Lucca Osteria & Bar + Rosati’s Pizza + Ala Carte Entertainment Group
“It wasn’t raining when Noah built the ark.” —Howard Ruff
Peeps Marshmallow Chicks and Bunnies! The number one non-chocolate Easter candy brand has announced its Easter candy collection for fans to enjoy its Easter offerings earlier than ever! The new lineup includes four new and exciting Marshmallow creations packed with “Peepsonality”, as well as fan-favorite classics that continue to bring smiles to faces of all ages.
At the second annual Siegel’s Bagelmania World Bagel Eating Championship held in Las Vegas, #1-Ranked Competitive Eater Joey Chestnut edged out #2-Ranked Competitive Eater Geoffrey Esper by half a bagel to take the championship title, which includes a championship belt and $5,000 of the total $10,000 prize pool. Born in 1724, the House of Rémy Martin will celebrate 300 years of exceptional cognac-making this year. To mark its tricentenary, the House will connect past, present and future with a year of special activities around the theme ‘We Dream Forward’ and the release of an exceptional cognac, the 300th Anniversary Coupe. Buc-ee’s is the world’s most-loved travel center. Founded in 1982, Bucee’s now has 34 stores across Texas, including the world’s largest convenience store, as well as 13 locations in other states. Buc-ee’s is known for pristine bathrooms, a large amount of fueling positions, friendly service, Buc-ee’s apparel and fresh, delicious food. Easter, a religious holiday is the celebration of the resurrection of Jesus Christ. Easter falls on March 31, 2024. White Easter lilies symbolize the purity of Christ to Christians, and are common decorations in churches and homes around the Easter holiday. Easter lilies are associated with hope, purity and innocence. For more than 100 years, Girl Scouts and their supporters have helped ensure the success of the iconic annual cookie program and they’ve had fun, developed valuable life skills and made their communities a better place every step of the way. Girl Scout Cookie season is recognized nationally from January - April, but local timing varies. Harley-Davidson fans,
get ready to rock and ride in Milwaukee this summer. The annual Harley-Davidson Homecoming Festival will be headlined by musical acts Red Hot Chili Peppers, Jelly Roll and HARDY, each performing with other top acts at Veterans Park on the Milwaukee lakefront July 25-28. Event Will Celebrate H-D Icon Willie G. Davidson. Krispy Krunchy Chicken, founded in Louisiana in 1989, one of the fastestgrowing hot food concepts in the convenience store business with nearly 3,000 locations, is focused on growth in the new year with the launch of its new Cajun Chicken Sandwich. The American Hotel & Lodging Association headquartered in Washington D.C. is the largest hotel association in America, representing more than 30,000 members from all segments of the industry nationwide. including iconic global brands, 80% of all franchised hotels, and the 16 largest hotel companies in the U.S. The Hertz Corporation, a subsidiary of Hertz Global Holdings, Inc., operates the Hertz, Dollar and Thrifty vehicle rental brands throughout North America, Europe, the Caribbean, Latin America, Africa, the Middle East, Asia, Australia and New Zealand. The Hertz Corporation is one of the largest worldwide vehicle rental companies, and the Hertz brand is one of the most recognized globally. U.S. News & World Report announced the 2024 Best Jobs. With an increased demand for health care and health care support roles, nurse practitioner captured the No. 1 spot this year. Following nurse practitioner in the overall ranking is financial manager at No. 2, software developer at No. 3, IT manager at No. 4 and physician’s assistant at No. 5.
Food Industry News® — March 2024
Classifieds / Buyer’s Directory
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ACCOUNTANTS Apple Growth Partners Page 20 224-585-3315 AD DESIGN Food Photo Studio Page 02 630-283-0038 ADVERTISING Food Industry News 847-699-3300 AIR CONDITIONING-SYSTEMS CLEANING Olympia Maintenance 708-344-0344 AIR FILTERS-SALES & SERVICE Olympia Maintenance 708-344-0344 APPETIZERS Matador Foods 405-485-3567 ARCHITECTS Sarfatty Associates 847-920-1100 ARIEL LIFTS Voss Equipment 708-596-7000 ARTIFICIAL INTELLIGENCE(AI) CONSULTANTS IT Impact Inc Page 09 312-809-4456 ASIAN FOOD PRODUCTS Kikkoman Sales USA 630-954-1244 ASSOCIATIONS GARC Page 10 847-824-6941 Illinois Restaurant Association Page 26 312-787-4000 Wisconsin Restaurant Association608-216-2809 ASSOCIATIONS & TRADES Illinois Pork Producers Association 217-529-3100 Specialty Food Show 212-482-6440 ATTORNEYS Reveliotis Law PC Page 02 312-230-0160 AUCTIONS Rick Levin & Associates Page 08 312-440-2000 AUCTIONS & LIQUIDATIONS K & L Liquidation Page 15 847-854-9913
AWNINGS Hunzinger Williams Awnings AWNINGS & CANOPIES Chesterfield Awnings AWNINGS - SALES & SERVICE Thatcher Oaks Awnings BAGS-CUSTOM PRINTED Bulldog Packaging BAKERS-WHOLESALE Chad’s Cheesecake Eli’s Cheesecakes Il Mulino di Valenzano Bakery Lezza Spumoni & Desserts Ideal Bakery JR Dessert Bakery BAKERY-PRODUCTS Chef’s Kitchen/Dearborn Instantwhip Chicago BAKLAVA Libanais Sweets BANNERS & POSTERS Accurate Printing BAR STOOLS Chicago Booth Trendler Inc Waco Manufacturing BAR SUPPLIES Ramar Supply Co Schultz Supply BATCH FREEZERS Kool Technologies BBQ SAUCE Ken’s Foods
844-980-3135 773-239-1511 Page 03
630-833-5700 630-458-1152
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708-932-8982 773-736-7417 847-671-5216 708-547-5969 773-631-6897 773-465-6733
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773-801-1600 773-235-5588 847-329-5060 708-824-0058
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773-378-8400 773-255-4407 312-733-0054
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708-233-0808 708-652-2020
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630-483-2256
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800-633-5800
BBQ SAUCE- RUBS & SEASONINGS Pork Mafia Inc BEEF New S B L Inc BEER GAS MacCARB BEVERAGES Boba Direct Youth Juice BOBA DRINK SUPPLIES Boba Direct BOOTHS Chicago Booth Waco Manufacturing BOOTHS-UPHOLSTERERS Chicago Booth BREAD & ROLLS Il Mulino di Valenzano Bakery Ideal Bakery BREADS - CONTRACT BAKING Ideal Bakery BROCHURE DESIGN Food Photo Studio BUSINESS BROKERS John Moauro/Realty Executives Nick Dibrizzi/Coldwell Bankers BUSINESS FOR SALE Ted Aretos/ Eatz & Associates BUTTER-CLARIFIED Danish Maid Butter Co BUTTER-PREPORTIONED-WHIPPED Danish Maid Butter Co
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312-543-5368
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773-376-8280
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877-427-2499
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866-4US-BOBA 331-529-2717
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866-4US-BOBA
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773-378-8400 312-733-0054
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773-378-8400
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847-671-5216 773-631-6897 773-631-6897
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630-283-0038 708-361-1150 708-562-9328 815-761-8334
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773-731-8787
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Page 34 BUYING GROUPS/CO-OPS GARC CAKES & DESSERTS Chicago Sweet Connection Eli’s Cheesecake CALAMARI Fisherman’s Pride CANNOLI & CANNOLI PRODUCTS Lezza Spumoni & Desserts CARPET CLEANING Sexton Group Floor Care CARRY OUT PACKAGING Bulldog Packaging CARRYOUT & CATERING PACKAGING Alfa Restaurant Supply CASH & CARRY OUTLETS Chef’s Kitchen/Dearborn CHAIRS Trendler Inc CHAIRS-COMMERCIAL Chicago Booth Waco Manufacturing CHARCUTERIE ITEMS Specialty Food Show CHEESECAKES Chad’s Cheesecake Eli’s Cheesecakes CHEESES Wiscon - Caputo Cheese Miyoko’s Creamery Specialty Food Show CHICKEN-PROGRAMS FSI/Foodservice Solutions CHILI Bistro Soups (Div of Vienna Beef) CLASSIFIED ADVERTISING Food Industry News CLEANING PRODUCTS C-Soap (Div. of CSI Coker Service) SuperClean CO2 MacCARB COFFEE ROASTERS Tec Foods Inc Tugboat Coffee COFFEE SHOP PRODUCTS Boba Direct COLD STORAGE McCook Cold Storage Perishable Distribution Solutions COMPRESSED GAS MacCARB CONDIMENTS Texas Pete CONSULTANTS - BBQ Pork Mafia Inc CONTRACT LABOR SERVICES All About Personnel Atlas Employment Services CONTRACT MANUFACTURING Bistro Soups (Div of Vienna Beef) COOKING EQUIPMENT Ramar Supply Co COOKING EQUIPMENT-REPAIR Mr Appliance of West Loop CORNED BEEF-FRESH Vienna Beef CORPORATE GIFTS Vienna Beef CPA FIRMS Apple Growth Partners CRACKERS Specialty Food Show
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847-824-6941
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773-283-4430 773-736-7417
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800-543-2110
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708-547-5969
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847-827-1188 630-458-1152 773-588-6688
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773-801-1600
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773-255-4407
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773-378-8400 312-733-0054 212-482-6440
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708-932-8982 773-736-7417
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708-450-0074 262-705-5284 212-482-6440 847-719-6088 773-278-7800 847-699-3300
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888-908-5600 847-361-0289 877-427-2499 773-638-5310 630-390-6613
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866-4US-BOBA 708-357-2585 888-491-1641
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877-427-2499 716-913-7516
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630-336-6238 847-671-1557 773-278-7800
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708-233-0808
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312-626-5467
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773-278-7800
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773-278-7800
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224-585-3315 212-482-6440
CREDIT CARD PROCESSING CardConnect-Clover Systems CREPE BATTER Tec Foods Inc DAIRY-DISTRIBUTOR Instantwhip Chicago Page 40 DATABASE SOFTWARE CONSULTING IT Impact Inc Page 09 DECOR Zap Props Page 46 DELIVERY SERVICE Delivery First Page 18 DESSERT SUPPLIES Fox Valley Farms DESSERTS Chad’s Cheesecake Page 06 Chicago Sweet Connection Page 29 Eli’s Cheesecakes Page 16 Fox Valley Farms DESSERTS-WHOLESALE Lezza Spumoni & Desserts Page 42 DIRECT MAIL PROGRAMS Food Industry News DISHWASHING & CHEMICALS C-Soap a div of CSI Coker Service Page 06 DISINFECTING SERVICES Sexton Group Floor Care Page 11 DISPOSABLE PACKAGING Wan Xing Lin Inc Page 08 DRAM SHOP INSURANCE Heil & Heil Insurance Agency Page 04 Viti Insurance DRAPERIES-CLEANING Sexton Group Floor Care Page 11 DUCT CLEANING Enviromatic Corp of America Page 41 Olympia Maintenance EGGS Meadowbrook Egg & Dairy Company EMPLOYEE HANDBOOKS Employco USA Page 09 EMPLOYMENT ATTORNEYS Rob Bernstein - Laner Muchin EMPLOYMENT LAW Laner Muchin ENERGY BROKER Century Energy Solutions Page 28 ETHNIC FOODS Kikkoman Sales USA FILTERS-EXHAUST SYSTEMS Olympia Maintenance FIRE SUPRESSION SYSTEMS Fox Valley Fire & Safety Page 22 FLOOR INSTALLATION& MAINTENANCE Sexton Complete Floor Care Page 11 FOOD DISTRIBUTORS Chef’s Kitchen/Dearborn Page 30 Devanco Foods Page 23 Olympia Food Industries Page 12 Anichini Brothers Chef’s Quality Meats Cugini Distribution Performance Foodservice Tec Foods Inc Wilkens Foodservice FOOD MANUFACTURING EQUIPMENT DC Norris North Ameica FOOD PHOTOGRAPHY Create Inc Chicago Page 45 Food Photo Studio Page 02
224-325-4466 773-638-5310 773-235-5588 312-809-5456 773-376-2278 312-900-9868 630-231-3005 708-932-8982 773-283-4430 773-736-7417 630-231-3005 708-547-5969 847-699-3300 888-908-5600 847-827-1188 773-648-0766 847-866-7400 847-432-1000 847-827-1188 800-325-8476 708-344-0344 773-523-8861 630-920-0000 312-342-7778 312-467-9800 630-817-3164 630-954-1244 708-344-0344 847-695-5990 847-827-1188 773-801-1600 847-228-7070 847-349-9358 312-644-8004 708-333-0880 708-695-9471 630-896-1991 773-638-5310 708-235-0788 231-632-4462 773-664-4024 630-283-0038
Food Industry News® — March 2024 FOOD PRODUCTS Devanco Foods Page 23 Olympia Food Industries Page 12 Wiscon - Caputo Cheese Page 09 Elohi Strategic Advisors Matadorr Foods Miyoko’s Creamery Neil Jones Food Company SpecialtyFood Show Texas Pete FOODSERVICE EQUIPMENT Thunderbird Food Machinery Page 40 A D E Foodservice Equipment DC Norris North America Losurdo Inc Zink Foodservice FOODSERVICE EQUIPMENT-REPAIR CSI Cobblestone Ovens Ice Solutions 24 FOODSERVICE PACKAGING & DISPOSABLES Kranz Inc Division of Imperial Dade FOODSERVICE-LAYOUT & DESIGN Losurdo Inc Sarfatty Associates FOODSERVICE-EQUIPMENT PARTS CSI Cobblestone Ovens FOODSERVICE-SUPPLIES Ramar Supply Co Page 21 FORK LIFTS Voss Equipment FRANCHISE-CONSULTANTS Big Sky Franchising Team FREEZERS-ALL TYPES Custom Cooler & Freezer Page 05 FRYERS FSI/Foodservice Solutions FURNISHINGS Zap Props Page 46 i2i Design Page 10 GAMING TERMINALS Aces Up Gaming GELATO Lezza Spumoni & Desserts Page 42 Fox Valley Farms GELATO EQUIPMENT & SUPPLIES Kool Technologies Page 18 GIARDINIERA E Formella & Sons Page 15 V Formusa Company GLASSWARE Schultz Supply GOURMET FOOD PRODUCTS Specialty Food Show GOVERNMENT INFORMATION Cook County Tresurers Office GRAND OPENING PROMOTIONS LED Billboard Trucks GREASE REMOVAL SERVICE Kaluzny Brothers Inc Mahoney Environmental Inc GREASE TRAP PUMPING SERVICE Tierra Environmental Page 18 Kaluzny Brotherrs Inc GREASE TRAP SERVICE Tierra Environmental Page 18 GREASE-EXHAUST CLEANING Enviromatic Corp of America Page 41 Olympia Maintenance GREEK FOOD PRODUCTS Devanco Foods Page 23 Olympia Food Industries Page 12
847-228-7070 847-349-9358 708-450-0074 559-663-8348 405-485-3567 262-705-5284 800-543-4356 212-482-6440 716-913-7516 866-451-1668 630-628-0811 231-632-4462 630-833-4650 630-515-9300 888-908-5600 847-635-0172 847-987-9738 630-254-6666 630-833-4650 847-920-1100 888-908-5600 847-635-0172 708-233-0808 708-596-7000 855-824-4759 630-879-3131 847-719-6088 773-376-2278 847-890-9684 773-209-4800 708-547-5969 630-231-3005 630-483-2256 877-598-0909 847-813-6040 708-652-2020 212-482-6440 312-443-5100 312-924-7979 815-744-1453 815-730-2088 888-551-1998 815-744-1453 888-551-1998 800-325-8476 708-344-0344 847-228-7070 847-349-9358
Food Industry News® — March 2024 GYROS Devanco Foods Page 23 Olympia Food Industries Page 12 H/R-HUMAN RESOURCE SERVICES Employco USA Page 09 HALAL FOOD PRODUCTS Devanco Foods Page 23 HAMBURGER PATTY MANUFACTURER Devanco Foods Page 23 HEALTH INSURANCE Employco USA Page 09 National Restaurant Association Page 31 HELIUM MacCARB Page 21 HOOD EXHAUST & FAN CLEANING Enviromatic Corp of America Page 41 Olympia Maintenance HOT DOGS Vienna Beef Page 17 Crawford Sausage Red Hot Chicago HOT SAUCE Texas Pete ICE CREAM Homer’s Gourmet Ice Cream Page 04 Instantwhip Chicago Page 40 Fox Valley Farms ICE CREAM EQUIPMENT REPAIR & SUPPLY Kool Technologies Page 18 ICE CREAM-EQUIPMENT & SUPPLY Kool Technologies Page 18 ICE CREAM-YOGURT Instantwhip Chicago Page 40 ICE MACHINE REPAIR & SANITIZING Major Appliance Service ICE MACHINES-SALES-RENTAL OR LEASING Empire Cooler Service Page 14 Ice Solutions 24 INSURANCE Cacciatore Insurance Page 20 Heil & Heil Insurance Agency Page 04 ISU Northwest Insurance Services Nick DiDiana (Power 3 Insurance) Society Insurance Viti Insurance WM Schwartz Insurance/Gus Romas INSURANCE SERVICES Cacciatore Insurance Page 20 INSURANCE UNDERWRITTING Society Insurance INSURANCE-INDUSTRIAL & COMMERCIAL Cacciatore Insurance Page 20 Heil & Heil Insurance Agency Page 04 INTERIOR DESIGNERS Perpetuum Designs Sarfatty Associates INTERNET ADVERTISING Food Industry News ITALIAN BEEF Devanco Foods Page 23 Serrelli’s Foods Page 28 Red Hot Chicago ITALIAN FOOD SPECIALTIES E Formella & Sons Page 15 ITALIAN SAUSAGE Anichini Brothers JANITOR-SUPPLIES Ramar Supply Co Page 21 Kranz Inc Division of Imperial Dade JAPANESE-FOOD PRODUCTS Kikkoman Sales USA JUICER REPAIR & MAINTENANCE Up ‘N Adam Service and Supply Inc JUICERS-FRUIT & VEGETABLES Berkel Midwest
Classifieds / Buyer’s Directory 847-228-7070 847-349-9358 630-920-0000 847-228-7070 847-228-7070 630-920-0000 312-715-5363 877-427-2499 800-325-8476 708-344-0344 773-278-7800 773-277-3095 800-249-5226 716-913-7516 847-251-0477 773-235-5588 630-231-3005 630-483-2256 630-483-2256 773-235-5588 708-447-4100 312-733-3900 847-987-9738 312-264-6055 847-866-7400 847-310-0400 630-605-5699 888-576-2438 847-432-1000 847-525-2846 312-264-6055 888-576-2438 312-264-6055 847-866-7400 312-523-0872 847-920-1100 847-699-3300 847-228-7070 877-385-BEEF 800-249-5226 877-598-0909 312-644-8004 708-233-0808 630-254-2666 630-954-1244 877-876-2326 800-921-9151
JUICES Youth Juice Page 41 JUICES - FRESH SQUEEZED Youth Juice Page 17 KETCHUP Red Gold Page 19 KITCHEN EQUIPMENT A D E Foodservice Equipment KITCHEN FLOORING Sexton Complete Floor Care Page 11 KITCHEN-EXHAUST SYSTEMS/CLEANING Enviromatic Corp of America Page 41 Olympia Maintenance LABEL PRINTERS Edwards Label Printing LABOR SAVING EQUIPMENT DC Norris North America LAW FIRMS Tuckey Law Page 16 Laner Muchin312-467-9800 LINEN SUPPLY & RENTAL SERVICE Cosmopolitan Textile LIQUOR LIABILITY INSURANCE Heil & Heil Insurance Agency Page 04 Viti Insurance LOGISTICS COMPANIES Perishable Distribution Solutions MANUFACTURERS REPRESENTATIVES Zink Foodservice MATERIALS HANDLING EQUIPMENT Voss Equipment MAYONNAISE Columbus Vegetable Oils Page 25 MEAT PROCESSING EQUIP SALES & SERVICE Berkel Midwest MEAT-SPECIALTY Specialty Food Show MEAT-WHOLESALE Devanco Foods Page 23 New S B L Inc Page 16 Park Packing Company Page 06 Anichini Brothers Chef’s Quality Meats International Meat Company MEATS -WHOLE PIGS-GOATS-LAMB Park Packing Company Page 06 MEDITERRANEAN FOODS Olympia Food Industries Page 12 MENU DEVELOPMENT Bottomline Profits Consulting Page 47 MENUS-CUSTOM PRINTED Accurate Printing MILK Instantwhip Chicago Page 40 MOZZARELLA CHEESE Miyoko’s Creamery NEIGHBORHOOD MARKETING LED Billboard Trucks NITROGEN MacCARB Page 21 OILS & FATS-COOKING Columbus Vegetable Oils Page 25 OILS & SHORTENING Columbus Vegetable Oils Page 25 OILS & VINEGAR Pastorelli Foods Page 43 OILS-COOKING/BULK Columbus Vegetable Oils Page 25 OLIVE OILS Columbus Vegetable Oils Page 25 ORGANIC FOODS Pastorelli Foods Page 43 OUTSOURCED DELIVERY SERVICE Delivery First Page 18
331-529-2717 331-529-2717 765-557-5500 630-628-0811 847-827-1188 800-325-8476 708-344-0344 847-663-6600 231-632-4462 312-701-2200
773-254-6100 847-866-7400 847-432-1000 888-491-1641 630-515-9300 708-596-7000 773-265-6500 800-921-9151 212-482-6440 847-228-7070 773-376-8280 773-254-0100 312-644-8004 708-333-0880 773-622-1400 773-254-0100 847-349-9358 773-470-8239 708-824-0058 773-235-5588 262-705-5284 312-924-7979 877-427-2499 773-265-6500 773-265-6500 800-SOS-AUCY 773-265-6500 773-265-6500 800-SOS-AUCY 312-900-9868
Page 35 OVENS-PIZZA N. Pizza & Culinary Academy Cobblestone Ovens OVENS-SALES & SERVICE Cobblestone Ovens PAINTING CONTRACTORS Sexton Group Floor Care PALLET JACKS Voss Equipment PANCAKE-BATTER & MIX Tec Foods Inc PAPER-PRODUCTS Ramar Supply Co Alfa Restaurant Supply PARTY-FAVORS & SUPPLIES Ramar Supply Co PASTA-FRESH AND FROZEN Pastafresh Home Made Pasta Cugini Distribution PASTRIES Chicago Sweet Connection PATIO ENCLOSURES Thatcher Oaks Awnings PATIO HEATERS TNG Industries PATTY MACHINES/FOOD FORMERS Berkel Midwest PAYROLL SERVICES Employco USA ADP Toast POS PEST CONTROL Rose Pest Solutions PHOTOGRAPHY Food Photo Studio All Events Photography PICKLES & RELISH Vienna Beef PITA BREAD Olympia Food Industries PIZZA CONSULTANTS N.A. Pizza & Culinary Academy PIZZA SAUCE Neil Jones Food Company PIZZA SAUSAGE Anichini Brothers PIZZA SUPPLY DISTRIBUTORS Anichini Brothers PLANT BASED FOOD PRODUCTS Elohi Strategic Advisors POINT OF SALE SUPPLIES Alpha POS Services Inc POINT OF SALE SYSTEMS Alpha POS Services Inc Shift4 Toast POS PORK PRODUCTS Park Packing Company Illinois Pork Prodcers Association Peer Foods POS SYSTEMS Alpha POS Systems Inc CardConnect-Clover Systems Shift4 SpotOn Inc TEEPOS POS SYSTEMS-CLOUD BASED Alpha POS Services Inc Shift4 Toast POS POULTRY-FRESH New S B L Inc PRESSURE WASHING Olympia Maintenance
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Page 36 PRINTING-CUSTOM ITEMS Accurate Printing PRIVATE LABEL FOOD MANUFACTURERS E Formella & Sons Page 15 PROMOTIONAL MARKETING LED Billboard Trucks PROPERTY & CASUALTY INSURANCE Heil & Heil Insurance Agence Page 04 Society Insurance PROPERTY - TAX - REAL ESTATE LAW Reveliotis Law PC Page 02 PUBLISHING Food Industry News RACKING-PALLET Voss Equipment RE-UPHOLSTERY Chicago Booth Page 08 REAL ESTATE LAW Reveliotis Law PC Page 02 REFRIGERATION EQUIPMENT REPAIR Kool Technologies Page 18 CSI REFRIGERATION SERVICE Ice Solutions 24 REFRIGERATION-EQUIP/COMMERCIAL Custom Cooler & Freezer Page 05 Schultz Supply RESTAURANT CONSULTANTS Bottomline Profits Consulting Page 47 Fork Lift Restaurant Consultants Page 08 Stanovich Hospitality RESTAURANT EQUIPMENT Wood Food Systems Page 15 DC Norris North America FSI/Foodservice Solutions Losurdo Inc Schultz Supply RESTAURANT EQUIPMENT & SUPPLIES Custom Cooler & Freezer Page 05 Federal Supply USA Page 27 Ramar Supply Co Page 21 Alfa Restaurant Supply Berkel Midwest Schultz Supply RESTAURANT EQUIPMENT PARTS CSI RESTAURANT EQUIPMENT REPAIR CSI Up ‘N Adam Service and Supply Inc RESTAURANT EQUIPMENT REPAIR SERVICE Mr Appliance of West Loop Page 06 Berkel Midwest Cobblestone Ovens Major Appliance Service RESTAURANT EQUIPMENT-NEW & USED K & L Liquidation Page 15 March Quality Used & New Equip Page 42 RESTAURANT INSURANCE Society Insurance RESTAURANT MANAGEMENT SOFTWARE Toast POS RESTAURANT REAL ESTATE SALES John Moauro/Realty Executives Nick Dibrizzi/Coldwell Banker Ted Aretos/ Eatz & Associates Vince Ferraro/Pontarelli & Associates RESTAURANT-DESIGNERS Losurdo Inc Sarfatty Associates ROOF TOP GREASE CONTAINMENT SYSTEMS Enviromatic Corp of America Page 41 ROOFS-SALES-REPAIR & MAINTENANCE Care Sheet Metal & Roofing Page 32 SALAD-DRESSINGS Ken’s Foods Page 48
Classifieds / Buyer’s Directory 708-824-0058 877-598-0909 312-924-7979 847-866-7400 888-576-2438 312-230-0160 847-699-3300 708-596-7000 773-378-8400 312-230-0160 630-483-2256 888-908-5600 847-987-9738 630-879-3131 708-652-2020 773-470-8239 312-493-6310 708-359-1911 847-949-9663 231-632-4462 847-719-6088 630-833-4650 708-652-2020 630-879-3131 847-623-1310 708-233-0808 773-588-6688 800-921-9151 708-652-2020 630-941-7070 888-908-5600 877-876-2326 312-626-5467 800-921-9151 847-635-0172 708-447-4100 847-854-9913 800-210-5895 888-576-2438 857-301-6002 708-361-1150 708-562-9328 815-761-8334 847-778-3571 630-833-4650 847-920-1100 800-325-8476 708-387-9784 800-633-5800
SALAD-DRESSINGS & OILS Columbus Vegetable Oils Page 25 Tec Foods Inc773-638-5310 SANITATION CERTIFICATION Illinois Restaurant Association Page 26 SATELLITE TV SYSTEMS All Sports Direct SAUSAGE Vienna Beef Page 17 Anichini Brothers Crawford Sausage Red Hot Chicago SCALES Berkel Midwest SEAFOOD Fisherman’s Pride Page 07 SEATING Trendler Inc Page 44 Waco Manufacturing SELF-SERVICE ORDERING KIOSKS Alpha POS Services Inc SEWER(MAINT)-RODDING & JETTING Tierra Environmental Page 18 SHAKE MIX Fox Valley Farms SHIPPING-REFRIGERATED & FROZEN Perishable Distribution Solutions SHORTENING Columbus Vegetable Oils Page 25 SIGNAGE-INDOOR & OUTDOOR American Graphics & Signs Inc Page 24 SLICERS - AUTOMATED CES Nationwide SLICERS-SALES & SERVICE Berkel Midwest SOCIAL MEDIA MARKETING Create Inc Chicago Page 45 SOFT DRINKS PepsiCo Foodservice SOFT SERVE-ICE CREAM/EQUIP & SUPPLIES Kool Technologies Page 18 SOFT SERVICE MIX Fox Valley Farms SOFTWARE PROGRAMS - CUSTOM IT Impact Inc Page 09 SOUP BASES Tec Foods Inc SOUPS Vienna Beef Page 17 Bistro Soups (Div of Vienna Beef) SOUS - VIDE COOKING EQUIPMENT DC Norris North America SPECIALTY FOODS DISTRIBUTOR Specialty Food Show SPICES Tec Foods Inc SPIRITS R Jelinek Midwest STAFFING-SERVICES All About Personnel Page 23 Atlas Employment Services Page 05 STEAM CLEANING Olympia Maintenance SUPERMARKET EQUIPMENT CES Nationwide SUPERMARKET EQUIPMENT REPAIR Up ‘N Adam Service and Supply Inc SUPERMARKET- EQUIPMENT/ NEW & USED Berkel Midwest TABLES - DINING ROOM i2i Design Page 10 TABLES-ALL TYPES Chicago Booth Page 08 Waco Manufacturing
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Food Industry News® — March 2024 TAMALES Supreme Frozen Products TAX APPEALS (PROPERTY) Reveliotis Law PC TAX PAYMENTS Cook County Treasurers Office TEMPORARY STAFFING All About Personnell Atlas Employment Services THEATERS AND VENUES Onesti Entertainment Corporation THIRD PARTY DELIVERY SERVICE Delivery First TOMATO PRODUCTS Pastorelli Foods Red Gold Neil Jones FoodCompany TRADE PUBLICATIONS Food Industry News TRADE SHOWS & EVENTS Specialty Food Show Winter Fancy Food Show TRUCK BODIES-SALES & REPAIR Paramount Truck Body TRUCK GRAPHICS American Graphics & Signs Inc UPHOLSTERY CLEANING Sexton Group Floor Care VEGAN CHEESE Miyoko’s Creamery VEGAN FOOD PRODUCTS Miyoko’s Creamery VEGETABLES-FIRE ROASTED Neil Jones Food Company VEHICLE WRAPS Paramount Truck Body VENTILATING-SYTEMS CLEANING Enviromatic Corp of America Olympia Maintenance WAFFLE-BATTER & MIX Tec Foods Inc WALK-IN COOLERS AND FREEZERS Custom Cooler & Freezer WATER HEATERS / BOILERS U SWater Heating Solutions WEBSITE DESIGN Americaneagle.com WEDDING CAKES Ideal Bakery WELDING & FABRICATING KOP Ind. Welding & Fabrication WHIPPED CREAM Instantwhip Chicago WIND SCREENS Thatcher Oaks Awnings WOOD FLOOR CARE Sexton Group Floor Care WORKERS COMP INSURANCE Employco USA Heil & Heil Insurance Agenncy Nick DiDiana (Power 3 Insurance) Society Insurance Viti Insurance YOGURT & SOFT SERVE EQUIPMENT Kool Technologies
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Coors Light is turning up the volume with an all-new, multi-year music partnership with country superstar Lainey Wilson, who was recently nominated for two 2024 Grammys including Country Album of the Year and Best Country Duo/Group Performance. In 2023, Wilson was also nominated and took home many awards, including nine Country Music Association Awards nominations, where she won the coveted Entertainer of the Year along with four other categories, tying the one-year record first set in 1969. The Country Club at Mirasol congratulates Chef de Cuisine Ryan O’Sullivan for outlasting seventeen talented chefs to win the 22nd season of FOX TV’s “Hell’s Kitchen”, hosted by renowned chef Gordon Ramsay. Following a series of rigorous culinary challenges, O’Sullivan won the ultimate prize of head chef at Hell’s Kitchen Caesars in Las Vegas and a $250,000 cash prize. Dolly Parton has entered an exclusive agreement with Conagra Brands, one of North America’s leading branded food companies, to develop a line of retail food items. This includes more baking Dolly Parton mixes in the Duncan Hines’ line as well as a new line of Dolly Parton food products in the frozen, refrigerated, grocery and snack category inspired by down-home comfort cuisine.
Food Industry News® — March 2024
First Watch to Acquire One of Its Largest Franchisees
First Watch has picked up another large franchise group. The daytime dining concept on recently announced it has agreed to acquire 21 restaurants in North Carolina, as well as the corresponding franchise rights for the territory, for an aggregate $75 million. Since May, the chain has picked up 44 franchised restaurants as part of five acquisitions. “Our acquisition of franchise-operated restaurants is an important part of our longterm growth and value creation strategy, and this represents our most significant transaction to date,” said Chris Tomasso, First Watch’s CEO and president. “We expect these 21 restaurants in one of our key markets will generate average unit volumes and restaurant level operating profit margins in line with our company-owned restaurants and provide us with additional territories in which to grow organically for years to come.” – Restaurant Business
Tyson Expands Bacon Production Tyson Foods is opening a $355 million, 400,000-square-foot bacon production facility in Bowling Green, Ky., with the capacity to produce 2 million pounds of bacon weekly for the Wright Brand and Jimmy Dean lines. “Bacon is a growing category based on consumer demand, both at home and at restaurants, and our expanded production will enable us to lead this growth and drive innovation,” said Melanie Boulden, chief growth officer for Tyson Foods. – Supermarket Perimeter
Food Industry News® — March 2024
CHEF PROFILE William Silas Wake ‘N Bacon 420 W. Belmont, Chicago, IL 60657
Birthplace: Chicago (southside).
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Favorite Food: Chicken wings. I think Harolds has the best wings in the City. Even with out sauce. So much flavor in such a small package. It’s my go to when I don’t feel like cooking. Awards/Honors: I won a full tuition scholarship to the Culinary Institute of America my senior year of high school thru the CCAP foundation (Careers thru culinary arts program). I won a pumpkin carving contest in Florida one time. That’s about it though. Memorable Customers: This one guy used to order take out from us every week and would leave little funny notes on his orders. We got a kick out of it and always made sure to take care of him. And my repeat customers. I love them and am honored that they like my food enough to come back multiple times a week. Worst Part of Job: Customers that modify my food beyond recognition, then leave me a bad review saying the food wasn’t good. Chefs compose dishes a certain way for a reason. Each ingredient plays a part. If you don’t like 3-4 items on the dish, just get something else. Don’t deconstruct my food them blame me for it “missing something”. Most Humorous Kitchen Mishap: That’s hard. I’ve been doing this for almost 27 years now. I have always tried to create a warm climate where we can let our guards down and have some fun. That being said, I have had my fair share of laughs...and stress. Favorite Food to Prepare: Chili. There is something relaxing to me about making chili. It’s a very informal dish that’s packed full of flavor and tastes best the next day. I enjoy that I don’t have to be exact with my knife cuts, and that I don’t have to rush it. What part of the job gives the most pleasure? When I have a guest that tells me they don’t like a certain part of a dish, but I talk them into trying it the way I intended. Then when I go back to check on them and they are over the moon about it. I also find pleasure in teaching my young cooks, seeing when a new idea or method really clicks with them. I like that I was a part of their growth. If you couldn’t be a chef, what would you be and why? Ultimately I just need a job where I can express myself, don’t have to wear a tie, can listen to music, and can scream when needed. Best advice you ever got was: That would be from one of my first chefs, Francios. I was haphazardly making a pasta for family meal and he asked me why I was adding a certain ingredient, to which I shrugged and mumbled I don’t know. He immediately stopped me and told me that everything I do, I need to have a reason for. A purpose. It really stuck with me, and has bled over to my personal life. I have a reason why I do everything. Where do you like to vacation? Wherever I don’t hear a ticket machine or anyone asking for chef. What do you enjoy most about FIN? I like to stay up to date on trends and the industry. This business is always changing. FIN is a good resource to stay up to date with news as well as finding reputable purveyors. Who was your greatest culinary influence? There are many. I couldn’t name one, or even three. I have found influence from great executive chefs to dishwashers. Influence, ideas and inspiration come in all forms. Ultimately it is more beneficial to have both eyes open to inspiration in every aspect of life, with whomever you share time.
Hyatt Lodge Oak Brook Appoints Leonard Ventura to Lead the Team as New Executive Chef Hyatt Lodge Oak Brook: 2815 Jorie Blvd., is proud to announce the appointment of Leonard Ventura to serve as Executive Chef for the hotel, including outlets Hearth Lounge and Water’s Edge. With over 30 years of culinary expertise, Chef Ventura brings a wealth of experience and immense passion for the plate to the Chicagoland hotel property. Chef Ventura began his culinary odyssey at a young age, inspired by his family’s rich history and passion for cooking. He attended both the Dumas Pere L’Ecole de la Cuisine in Chicago and the Culinary Institute of America’s Napa Campus, where he honed his expertise in French cooking techniques and laid the foundation for his
path. Additionally, he received his Intermediate Sommelier Certificate, further broadening his knowledge in the world of elite dish and wine pairings. Skilled in exploring French, Italian, Spanish, Middle Eastern, and Japanese cuisines, Chef Ventura plans to use his experience and curiosity to create unique dining experiences for guests at Hyatt Lodge Oak Brook. “We are so thrilled to have Executive Chef Ventura join the Hyatt Lodge Oak Brook team,” said Adam Henrikson, General Manager at the Hyatt Lodge Oak Brook. “Through his unwavering skill and palette, Chef Ventura is the perfect addition for elevating our dining and food service team.”
“I want my children to have all the things I couldn’t afford. Then I want to move in with them.”
– Jean-Jacques Rousseau
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Food Industry News® — March 2024
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TUCKEY’S TIPS Vote in March to Protect Business By Lauren N. Tuckey, Esq. and Megan A. Smith, Esq. As business and real estate owners, it is imperative that you are aware of a critical impending vote. On March 19, Chicago’s Primary Election will feature a little known ballot referendum on a proposed Real Estate Transfer Tax. If passed, it will be tremendously harmful to all real estate – developed and vacant – in Chicago as it will dramatically reconfigure Chicago’s existing property tax structure. The proposed Real Estate Transfer Tax seeks to punish properties sold at over $1 million or more under a tiered system, creating a chilling effect for future economic investment in our city.
Lauren N. Tuckey, Esq.
If passed, the new structure will be as follows: • Any sale between $1 million and $1.5 million will be taxed at 2.0% on the amount over $1 million. • For sales greater than $1.5 million, any amount over $1.5 million will also be taxed at 3.0% for the amount above $1.5 million. This will not simply impact expensive homes or commercial properties. It threatens investment in every neighborhood in Chicago, negatively and permanently impacting its economy by: • Decreasing real estate transactions and future real estate development. • Reduce economic investment and financing opportunities that are key drivers of Chicago’s growth. • Significantly decrease construction and permanent jobs, further challenging Chicago’s middle class. I would encourage you to help defeat this harmful tax that threatens the economic future of our city. – Find the Tuckey Law ad on page 16. Tuckey Law, LLC covers your legal needs for opening and operating your food, beverage and hospitality business.
In recent years, the bubble tea market has witnessed an unprecedented surge in popularity, transforming from a niche product into a global beverage phenomenon. Bubble tea, also known as boba tea, originated in Taiwan in the 1980s and has since spread across the world, captivating millions with its unique combination of tea, milk, and tapioca pearls. According to a report by Grand View Research, the global bubble tea market size was valued at USD 2.4 billion in 2019 and is expected to witness a compound annual growth rate CAGR of 7.8% from 2020 to 2027. Specifically, in the US, the market for bubble tea has been expanding at an impressive pace. According to a report by Fortune Business Insights, the US bubble tea market was valued at USD 434.11 million in 2022. The market is projected to grow from USD 464.29 million in 2023 to USD 750.59 million by 2030, exhibiting a CAGR of 7.10% during the forecast period. While this data provides a national perspective, the Midwest market is a significant contributor to this growth, with an increasing number of bubble tea outlets and a growing consumer base. Industry analysts project that the bubble tea market in the US could grow by over 8% CAGR in the next decade, driven by several key factors, including demographic shifts, consumer preferences for innovative and customizable drinks, and the increasing influence of Asian culture on American food and beverage trends. KEY GROWTH DRIVERS 1. Demographic Appeal: Bubble tea has found a strong foothold among millennials and Gen Z consumers in the US, who are attracted to its novelty, the variety of flavors, and the Instagram-worthy aesthetic. As these demographics continue to explore and embrace diverse culinary experiences, their preference for bubble tea is expected to drive demand. 2. Expansion Beyond Major Cities: Initially popular in major urban centers with significant Asian populations, bubble tea is now spreading to smaller cities and towns across the US. This geographic expansion is anticipated to continue, broadening the market reach. 3. Health-Conscious Variations: With a growing emphasis on health and wellness, bubble tea vendors are introducing healthier options, including organic teas, alternative milks, and reduced sugar options. This diversification caters to a wider audience, including health-conscious consumers and those with dietary restrictions. 4. Technological Advancements: Online ordering, delivery apps, and digital payment methods are making bubble tea more accessible to consumers. Technology will also play a crucial role in streamlining operations and enhancing customer experiences, contributing to market growth. In conclusion, the bubble tea market in the US is on a trajectory of significant growth over the next 5 to 10 years. With its appeal to younger demographics, adaptability to health trends, and potential for nationwide expansion, bubble tea is set to become an integral part of America’s beverage landscape. As the market evolves, businesses that innovate while addressing consumer demands for variety, health, and sustainability will likely lead the way in capturing the growth opportunities that lie ahead. You can see their ad on page 14.
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Food Industry News® — March 2024
New Blue Zones Kitchen “Longevity Meals” Available Nationwide Blue Zones Kitchen, co-founded by Dan Buettner, a National Geographic Fellow and #1 New York Times best-selling author, has just launched a new line of ready-to-heat meals inspired by extraordinary regions of the world – or blue zones – with the healthiest, longest-lived populations. People all over the country are now able to enjoy four delicious
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meals crafted for longevity from Blue Zones Kitchen. Select Whole Foods Market stores nationwide offer all four meals in the freezer aisle. Additional retailers currently carrying Blue Zones Kitchen meals include Wegmans, Lowes Foods, Earth Fare, Bristol Farms and Town & Country Markets.
The Key to Cooking with Fresh Truffles
Cooking with fresh truffles requires a different approach than preparing dishes
with truffle oil or butter, according to chef Pablo Vidal Saioro of Momofuku Noodle Bar in New York City’s East Village. Fresh, rather than frozen, truffles
are essential to the best quality since “the freezing process breaks the cells
[down] and [the truffles] become much harder to work with,” said Vidal Saioro,
who recommends using truffles as a finishing ingredient since they lose their flavor when exposed to high temperatures. – Source: Tasting Table
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Our next Shmoozefest will feature Temoc Morfin, CEO of Cilantro Taco Grill. Cilantro was born as a fast-casual restaurant fueled by the authentic flavors of Mexico. The high traffic, high profit, fast-casual concept has proven its business model growing to over 15 locations throughout Chicago. Join us for an engaging presentation about a local success story. Event Co-Sponsors
Food Industry News® — March 2024
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Hooters Offers Franchises Cost-Effective, Customizability
Hooters, the original American wing joint, outlines flexible store model options to provide franchise owners with location-specific customizability. The iconic restaurant brand showcases how store model flexibility will play a key role in adapting to various market-dependent real estate options as leadership hones in on U.S. franchise development.
The Industry Loses a Friend: Ed Sexton Jr.
Harley-Davidson revealed four new 2024 motorcycle
Ed Sexton Jr., one of the secondgeneration leaders at Des Plaines, Illinois-based The Sexton Group, recently passed away. During Ed’s 50+ year tenure with the firm, he worked closely with his father and brother to help the company become known as Chicagoland’s most respected commercial foodservice interior floor care specialist. The company will continue it’s strong legacy with Ed’s brother Michael Sexton leading the sales efforts along with supervision of the firm’s commercial floor refinishing, repair and installation team. The firm’s founder, Ed Sexton Senior remains involved with the day to day operations of the business. In addition to commercial floor care, the company also offers commercial flooring, upholstery cleaning and air purification cleaning services. Our condolences go out to his family. He will be missed.
Road Glide models featuring the new Milwaukee-Eight 117,
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models ushering in a new era of touring performance, technology, and design. The all-new Street Glide and are more powerful, comfortable, and lighter, and packed with advanced technology, including a new infotainment system, all wrapped up in a dramatic new visual design. Celebrating 25 years of Custom Vehicle Operations, the CVO lineup expands with the the all-new CVO Road Glide ST, representing the pinnacle of bagger performance, and the CVO Pan America, fully kitted out for extraordinary adventures.
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Food Industry News® — March 2024
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Applebee’s Franchisee Adds 21 Restaurant Locations
Doherty Enterprises, which operates more than 160 restaurants in four states, has acquired 21 Applebee’s restaurants in the New York City metro area from fellow Applebee’s franchisee, Apple Metro. The New Jerseybased company has been an Applebee’s franchisee since 1993 and owns and operates 104 locations in New York, New Jersey, Florida, and Georgia. Doherty also owns and operates Panera and Chevys Fresh Mex locations, as well as its own concepts, Shannon Rose Irish Pub and Spuntino Wine Bar. According to the company, this acquisition will move the company to the 25th out of the top 200 franchisees in the U.S., according to Restaurant Finance Monitor. – Source: nrn.com
Uncle Nearest Premium Whiskey, has announced the launch of its second annual HBCU Old Fashioned Challenge, a nationwide initiative to raise funds for Historically Black Colleges and Universities (HBCUs). This year's challenge will see the company work to raise $1.4 million, amounting to one full in-state tuition scholarship per accredited HBCU. The initiative kicked off on Martin Luther King, Jr. Day and this year it will run through Juneteenth (Tuesday, June 19).
“Everybody is Irish on St. Patrick’s Day, but if your name is Eisenhower, you’ve got to wear something green to show it.” – Dwight D. Eisenhower
Royal Caribbean’s “Icon of the Seas”
A New Era of Vacations Is on Its Way: Icon of the Seas Officially Joins Royal Caribbean
Welcoming Icon of the Seas to the Royal Caribbean family is a remarkable accomplishment years in the making for thousands of innovators, engineers, architects and designers,” said Michael Bayley, president and CEO, Royal Caribbean International. “Seven years ago, we had an ambitious idea to create the first vacation truly made for every type of family and adventurer; now, it’s in our hands, and in this final stretch, we’ll bring it all to life for the biggest debut in our history in January 2024.” Whether “family vacation” means getting away as a family, couple or friends, Icon’s all encompassing lineup features firsts and next-level favorites for everyone to make memories their way every day across eight neighborhoods. There are adrenaline-pumping thrills, unrivaled ways to chill, more than 40 ways to dine and drink, cutting-edge entertainment across the cruise line’s four signature stages – air, ice, water and theater – and more. With 28 different ways to stay, including the new three-level Ultimate Family Townhouse, even the rooms are thoughtfully designed for every type of vacationer. Highlights Include: Thrill Island – The new center of thrill features Category 6, the largest waterpark at sea, with six record-breaking slides; Crown’s Edge, part skywalk, part ropes course and part thrill ride on which adventurers swing 154 feet above the ocean; the FlowRider simulator; the Lost Dunes mini golf course and more. Royal Promenade – The heartbeat of Icon features more than 15 restaurants, bars and lounges, including Dueling The ship’s Thrill Island is its own destination. Pianos, Royal Caribbean’s first dueling pianos bar; the new 1400 Lobby Bar, inspired by the history of shipbuilding, with an ocean-facing terrace that opens the reimagined neighborhood to the outdoors for the first time; and favorites with a twist like Giovanni’s Italian Kitchen & Wine Bar, Starbucks and more. Suite Neighborhood – Spanning four decks, Royal Caribbean’s most expansive Suite Neighborhood features larger suites, the new Grove Suite Sun Deck, complete with a private pool, whirlpool and dedicated Mediterranean dining; and a now two-level Coastal Kitchen with views of the AquaDome and the ocean. Icon of the Seas Fast Facts – 20 Total Decks, 2,350 Crew, 2805 Staterooms, 5,610 Guests (Double Occupancy), 7 Pools and 9 Whirlpools and 6 Record Breaking Waterslides. Eight (8) neighborhoods: Aquadome, Central Park, Chill Island, Royal Promenade, Surfside, Suite Neighborhood, The Hideaway and Thrill Island. Every type of family and adventurer can get away on the world’s best vacation and island hop in the tropics at any time of the year. Each 7-night Eastern or Western Caribbean adventure from Miami features idyllic destinations across the Caribbean and an unmatched day of thrill and and chill at Royal Caribbean’s award-winning private island, Perfect Day at CocoCay in The Bahamas. Plus, dialing up the perfect on Perfect Day in January 2024 is the private island’s first adults-only escape, Hideaway Beach, an all-day experience complete with a private beach and pools, new dedicated spots for drinks and Royal Caribbean’s private island: bites, exclusive cabanas, live music and more. For more info Perfect Day at CocoCay, The Bahamas visit: RoyalCaribbean.com/Icon. Royal Caribbean International owned by Royal Caribbean Group, has been delivering innovation at sea for more than 50 years. Each successive class of ships is an architectural marvel that features the latest technology and guest experiences for today’s adventurous traveler. The cruise line continues to revolutionize vacations with itineraries to 240 destinations in 61 countries on six continents, including Royal Caribbean’s private island destination in The Bahamas, Perfect Day at CocoCay, the first in the Perfect Day Island Collection. Royal Caribbean has also been voted “Best Cruise Line Overall” for 20 consecutive years in the Travel Weekly Readers Choice Awards.
Food Industry News® — March 2024
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ASB Launches Online Educational Hub of Baking Resources for Members The American Society of Baking (ASB) is excited to unveil the integration of Bakerpedia’s extensive online encyclopedia, which contains over 700 pages of commercial baking resources, now exclusively available to ASB members as part of their commitment to support growth and innovation in the baking industry. This new initiative comes at a pivotal time in a new era of ASB who recently launched their Education Hub to cultivate educational and professional development resources for the industry. ASB members can now expand their baking knowledge through a new online learning center that hosts training courses, on-demand webinars, historical technical bulletins, and the Bakerpedia resource.
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Costs Out of Control?
Subway’s ‘Sidekicks’ Debut Strong Since debuting in 2024, guests have rushed to their local Subway to experience “Subway Sidekicks,” featuring Subway Footlong Cookies, Cinnabon Footlong Churros, and Auntie Anne’s Footlong Pretzels. Available exclusively at Subway restaurants, more than 3.5 million Sidekicks have been sold in the two weeks since launch, resulting in Subway rushing additional supply to meet guest crave. In particular, the Subway Footlong Cookie has had unprecedented demand. “Sidekicks are a big hit with guests and the latest proof that Subway is a remarkably different brand than it was when we began our transformation journey three years ago and we’re not slowing down,” said John Chidsey, CEO of Subway. “Our consistent positive sales results and the renewed enthusiasm from guests around the world is a true testament to our team’s commitment and the changes we’ve made across every part of our business.”
Buddy Valastro’s new flagship Carlo’s Bake Shop in NYC / Courtesy: Carlo’s Bake Shop
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Coming off an autumn return to television, Buddy ‘Cake Boss’ Valastro isn’t slowing down anytime soon. In fact, he’s coming in hot out of the oven with a brand new, 1,200 square foot flagship Carlo’s Bake Shop right in the heart of Times Square at 1500 Broadway. The new location is a sweet glimpse into the future of the historic Hoboken bakery with whimsical elements combined with the old-school tastes and charm of the popular bake shop. Carlo’s Bake Shop Broadway is now open seven days a week 7 - 12 a.m. A grand opening celebration is set for springtime.
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Food Industry News® — March 2024