Food Industry News: May 2023

Gibsons Restaurant Group Expands to Dallas

Authentic Italian restaurant Quartino Ristorante & Wine Bar, a member of Chicago’s iconic hospitality brand Gibsons Restaurant Group (GRG), will join the new Grandscape development in The Colony, a northern suburb in the Dallas, Texas metropolitan area. Scheduled to open in June of 2023, this marks GRG’s debut in Texas and will be the first Quartino to open since the original opened on Chicago’s State Street in December 2005. This is the 14th location for Gibsons Restaurant Group, one of the

highest-grossing independent restaurant groups in the country and the first in the US to have its own USDA Prime Angus beef certification. “We’re excited to join the Dallas-area community and bring our long-standing core values of hospitality, quality, value and family to Texas,” said GRG’s founder Steve Lombardo. “Quartino is known for its commitment to the highest quality, authentic Italian food and wine, a lively dining experience

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Chef/Owner Mitchell Jamra Brings Third

Evette’s Iteration to Lakeview

Chef/owner Mitchell Jamra (Evette’s and All Too Well) brings his innovative style and unique flavors to Lakeview with the opening of Evette’s All Day at 2807 N Sheffield Ave. Evette’s, with locations in Lincoln Park and Fulton Market, melds the Mediterranean flavors of Lebanon with Mexico’s rich culinary traditions while staying true to Jamra’s Midwestern roots. While still serving their signature Lebanese tacos and daily fry program, Evette’s All Day will have an expanded menu inspired by Jamra’s time in the southwest.

Pork Can Enhance Your Menu

Whether it’s a chop in the center of the plate or pork as an ingredient in a sandwich, bowl or salad, adding pork to your menu means an infinite number of versatile flavor opportunities to choose from .

Cooking chops and loin roasts to the optimal internal temperature of 145°F followed by a three minute rest 1 will result in the best eating experience and keep customers coming back for more!

Not only is pork delicious, it’s a choice customers can feel good about. Pork loin is an excellent source of protein at 24g per 3 oz. serving!2

To connect on pork marketing or education opportunities in foodservice, contact Kim Hamilton at kim@ilpork.com.

Locally-produced Joe’s Honey is the closest thing to farm to table honey in the Chicagoland’s area. Entrepreneur Joe Felber was always passionate about honey, it’s smooth texture and healing properties. He’s partnered with several local family farmed honey producers and has begun bottling this product which is now sold to retailers across the region. Saying that all honey is the same is like saying that every person referred to as “honey” is the same. Taste the difference. The product is now on the shelves of Deli Direct, Caputo’s Fresh Markets and other retailers.

Chicago-Based Hive 2 O: The Only Hard Honey Beverage in N. America

According to “David Bee” (Loyal Bee Officer), and the Foraging Founder of Hive2 O, LLC, Hive2 O’s premium products — handcrafted and sold by their eco-devoted team — are inspired by the vital work of honeybees and other pollinators. Hive2O offers a new way you can enjoy a timeless gift of nature for the greater good.

In a constant changing world of desirable flavors, their team sourced the simplest ingredients with a complex yet refreshing finish. The result is a tasty beverage with a palate-forward experience without the calories or side-effects. Each can is handcrafted with light effervescence to enhance each sip taken and enjoyed.

Hive 2 O has been raising bees, creating craft beverages with locally produced honey with a production facility and tasting room in the heart of Chicago since 2007. Their mission since the official launch of Hard Honey in a RTD can, is to provide an authentic beverage experience for a variety of palates with “unique and delicious flavors” of Hard Honey and Premium Nonalcoholic Beverages that showcase the quality and passion of the honeybee’s work from hive-to-hand (#Hive2Hand).

They strive to spread the joy that honeybees create through every sip, bringing together the honeybee’s life’s work with unchartered flavor profiles and aromas of pure honey for a one-of-a-kind Hard Honey experience.

– For more information, please visit HardHoney.com.

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DINING WITH May 2023

EAGLE PARK BREWING COMPANY

823 E Hamilton Street, MILWAUKEE, WI 414-585-0123

This is a brewery and distilling company that specializes in beer to-go, delicious appetizers and sandwiches. I had the traditional fried, breaded chicken thigh topped with garlic aioli, greens and pickles on a toasted brioche bun. You can add hot sauce, bacon or an egg for a little extra. It was an amazing chicken sandwich! A friend of mine got their reuben nachos and they looked incredible. I’ll have to try them next time.

EGGHOLIC • 8425 W. Golf Rd, NILES, IL 872-206-5279

Eggholic is an Indian street food restaurant which specializes in egg curries, omelettes, sandwiches, rice, chaats and more. They have multiple locations throughout the U.S. I tried their Toofani Curry, which is pieces of boiled egg cooked in a spicy gravy. Yes, it was spicy! I also had a side of Roti which is their traditional flat bread. It was all tasty and filling.

JIM’S ORIGINAL • 2775 N. Elston Ave. CHICAGO, IL 872-206-5279

. As soon as you pull up to the parking lot at this new location of Jim’s Original, you can smell how good it’s going to be. The polish with mustard, grilled onions and ‘really hot’ sport peppers & fries always hits the spot for me. Unlike its sister restaurant which is a Chicago Institution on Union Street, there are places to sit inside, making it the perfect destination. They even they have a drive-thru. Visit either location for one of the best Polish sausage sandwiches around!

RICOBENE’S • 252 W. 26th St. CHICAGO, IL 312-225-5555

Serving Chicago since 1946. This is another place that if you haven’t been to, you have to check them out. They offer their Famous Breaded Steak Sandwich which is to die for; it’s steak in a delicious breading topped with red sauce, mozzarella cheese and I add hot giardiniera. Get the King size! Plus, they have pizza that is really good too! They have a big menu including a bunch of Italian sandwiches, including, beef, sausage, meatballs, eggplant parmesan and chicken parmesan. Another plus is that you can dine in and they’re open late.

SENDIK’S FRESH 2GO • 824 N. 16th St. MILWAUKEE, WI 414-797-4950. This is a smaller format of Sendik’s Food Market. It’s like stepping into a huge convenience store that has all your essential needs. They have a fresh sushi counter, grab ’n go snacks, produce, salads, prepared foods, groceries, a big selection of beverages and so much more. I did find something unique here—a bag of Cherry Zotz candies! I also picked up some produce and a bag of El Rey Lemon Nacho flavored, handmade Tostaditas Chips.

TAQUERIA LOS COMALES • 1544 W. 18th St. CHICAGO, IL 312-666-2251. This busy lunch spot is great to get some delicious authentic Mexican cuisine. They start you off with chips and salsa. For my meal, I ordered two of their seasoned chicken tacos and enjoyed it with their sauces. I like that they have sliced carrots and jalapeños on the tables to enjoy as an appetizer and it can also be used as a garnish for the tacos. Add an order of guacamole to your meal too; it’s always so fresh. They have numerous locations.

“If opportunity doesn’t knock, build a door.” – Milton Berle

Perpetuum Designs Announces Upcoming Projects

her design signature.

With the most talked-about Mexican Restaurant in Evanston, Fonda Cantina, a splash of color and authentic cultural décor pieces, Perpetuum Designs gained a lot of attention in the local hospitality market. Two of their most anticipated

upcoming projects are due to open late spring/beginning of summer in the City of Chicago. One is a Japanese upscale Ramen restaurant in East Village and the other, a Puerto Rican takeout café in Irving Park, just five minutes away from their other restaurant carrying their design, Stay and Play Game Café: a board game restaurant concept featuring unique elements.

Cristiana Crin

While Crin did not make public any specific dates for these upcoming grand openings, we’re keeping our eyes open with excitement and look forward to seeing what she does next.

– You can find the Perpetuum Designs ad on page 10.

Art Institute Partners with Levy and Boka Restaurant Group for Onsite Dining

The Art Institute of Chicago announces the relaunch of dining at the museum in partnership with culinary leaders Levy and Boka Restaurant Group. The shared vision of these three iconic Chicago brands will transform the food and beverage experience at the museum and will debut through reimagined menus at the Market, Modern Café in the Modern Wing, and the Member Bar at Terzo Piano. The Market, which will welcome guests with a collection of distinct dining experiences, will first introduce Chef Chris Pandel’s La Patinette, home to Frenchinspired sandwiches, soups and salads. GG’s Chicken Shop, the second outpost of Chef Lee Wolen’s Southport flagship serving chicken sandwiches, salads, and sides. Cafés will also introduce house-made pastries, as well as an expanded coffee & tea menu. Members can enjoy the Member Bar at Terzo Piano. More news about the elevated food and beverage experience at the Art Institute will be shared over the next several months. This represents the first joint project for Levy and Boka Restaurants.

Staff Training and Development

We Are Not Doomed: Lifting Profits Can Actually Be Free

Bill Lecos: Founder, Forklift Restaurant Consulting

Time and time again we hear that our sales are flat or even up, yet our profits are down. We know costs have risen. Do we raise our prices? Do we cut our portions? Where can we cut other costs? These are all valid considerations and merit review, but what impact will they have on our already loyal customers or ability to generate new ones?

At the same time, we also know the labor market is severely strained and more expensive. We see this not only in restaurants, but in most every customer service situation we encounter. Where do we find the help necessary to sustain on our business?

Perhaps we look internally at the team we do have first. Are they a veteran team or relatively new? What has our turnover looked like in the past year? It’s often difficult to tangibly see the correlation between the staff we have and the profits we earn.

Let’s explore some activities that cost nothing, yet will certainly lift your profits:

• Share and continue to share your mission and your passion for this business.

• Clearly set your expectations to every employee.

• Constructively provide timely feedback to your team. Both positive and that which requires improvement. Don’t just wait for an annual performance review.

• Review your training material position by position and test the team’s proficiency.

• Lead by example.

– Look for that piece of paper on the floor and pick it up.

– Be the one to check the restrooms with the designated employee.

– Don’t just send a plate back, show the cook exactly what it should look like.

Be where the action is and engage every guest.

• Personally make every new employee’s first day and week special.

Personally share your vision for the business.

– Introduce them to everyone on the team, and even your regular customers .

– Learn something unique or special about them, and remember it.

• Take the time to communicate with the entire staff regularly.

Pre and post-shift meetings.

– Regularly scheduled all-staff meetings with a plan and agenda.

• Listen to how your team interacts with customers and each other – is this an extension of you?

• Find the teaching moments and look to promote your team from within.

• A genuine “thank you” goes a long way. Make them all feel part of the team.

• A smile goes a long way.

So, when it comes to lifting your profit margins, not only will you retain the staff you worked so hard to find, but your guests will feel this culture and want to come back.

One additional visit and a couple word of mouth referrals by your existing customers is money to your bottom line.

– See the Forklift Restaurant Consulting ad on page 26

Chefs and cooks who are eager to perfect their craft, restaurateurs and restaurant managers, Italian food aficionados who appreciate the traditions of Italian cuisine and want to learn the secrets of the art of pizza-making should consider taking classes at the Istituto di Formazione Professionale Pizza e Passione (Pizza e Passione Institute), with about 100 branches in Italy and internationally.

Monday, June 5 5 to 9 p.m.

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Featuring: Barry Sorkin and Dominique Leach

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DISTRIBUTOR AND MANUFACTURER Industries served include: food manufacturing, food service, bakeries

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Industries served include: food manufacturing, food service, bakeries and distributors.

Industries served include: food manufacturing, food service, bakeries and distributors.

Private labeling available.

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

TUCKEY’S TIPS Negotiating Restaurant Leases

Restaurant leases must reflect current market conditions like inflation, the tight labor market and post-pandemic changes to the industry. The goal of any restaurant attorney is to shift the risk of market conditions to the landlord where possible:

1. Inflation: Before the pandemic we were comfortable seeing 3% rent renewal increases as a matter of course. However, the 12-month All Items CPI Index is up 6% as of the end of February. The Food Index rose 9.5% as of the end of February. For this reason it is important to exercise renewals on a timely basis so that a landlord cannot claim that a more advantageous renewal rate is no longer on the table. Try to tie renewals to the traditional percentage increase rather to CPI where possible.

2. Percentage rents: The rising cost of food and labor should make us question whether percentage rent is advantageous. Increased prices equal increased sales, and therefore increased percentage rent, but not necessarily increased profits. Analyze internal numbers to evaluate whether a slightly higher base rent may be the better choice.

3. Opening covenants: If it is difficult to hire employees, or if permitting or construction is prolonged due to supply chain issues, the restaurant may not open on time. Tenants should negotiate away penalties or create advantageous covenants allowing for contingencies that prevent a restaurant from opening. At minimum, rent should not begin until a liquor license is approved.

4. CAM: Post-Covid, landlords began incorporating capital expenses into operating expenses that are chargeable to tenants as CAM. As a tenant you want to exclude these charges, and to negotiate CAM as non-cumulative and non-compounding year after year. Imposing a cap is preferred, but this would involve negotiation due to inflation concerns.

5. Exclusivity clauses: Landlords often ask tenants to attach a specific menu or theme for a restaurant to protect neighboring tenants from competition. Negotiate flexibility to allow you to adapt to changing market conditions, e.g., the post-pandemic shift away from in-person dining to take-out which may have been prohibited under exclusivity clauses. Negotiating prohibitions of neighboring tenants that diners are sensitive to, like Covid testing sites or medical clinics.

6. Close and abate rent provisions: Some tenants with leverage are able to negotiate the right to close and abate rent during future pandemic shut-downs, or on an emergency basis if staff become ill, or if they cannot hire enough employees due to the labor market.

Tuckey Law, LLC covers all of your legal needs for opening and operating your food, beverage and hospitality business. Contact Lauren at lauren@tuckeylaw.com or 312-701-2200. This column is not legal advice. Consult with an attorney to decide on the right course of action for your business.

– Find the Tuckey Law ad on page 26.

ATTENTION CHEFS

We want to support you and tell your story. Fill out our chef profile: foodindustrynews.com/ chef-form It’s free.

Best Prices on Spices.

Best Prices on Spices.

Best Prices on Spices.

CHEF PROFILE

Roberto Gutierrez

Beloit Club

2327 S Riverside Dr. Beloit, WI 53511

Birthplace: Michoacan, Mexico

Current Position:

Head Chef, Beloit Club

Direct importers of spices and seasonings from across the world.

Direct importers of spices and seasonings from across the world.

First Foodservice Job:

Direct importers of spices and seasonings from across the world. We are a Latino-owned business that has built its reputation by insisting on the highest standards of quality since 1957.

We are a Latino-owned business that has built its reputation by insisting on the highest standards of quality since 1957.

For Foodservice, we offer Artisanal, Custom-Blended Hispanic and International Spices and Herbs. For Retail, we offer over 250 items.

For Foodservice, we offer Artisanal, Custom-Blended Hispanic and International Spices and Herbs. For Retail, we offer over 250 items.

Proprietary Spice Blending Private Label Available Serving Retail, Foodservice, Industrial

Grill person at 1855 Saloon and Grill, Cottage Grove, WI.

Awards/Honors: I received second place at the oyster contest at the Navy Pair on October 19, 2018.

Memorable Customers: Diane Hendricks.

Favorite Food: I love to mix ingredients and explore the outcomes so I would say my favorite thing to cook is seafood. There are so many ways to prepare it and it always has a very happy ending.

Worst Part of Job: Time away from family.

Most Humorous Kitchen Mishap: While prepping for an event, I misread the date and I prepped all the food for an event that wasn’t scheduled until the following week.

What part of the job gives the most pleasure? Being able to see the reaction of members/customers after they try my food.

If you couldn’t be a chef, what would you be, and why? Private investigator. I like to work alone, I like to drive, and lastly, I like having the opportunity to prove who I am and what I am capable of..

Best advice you ever got was...Every day is an opportunity to better (yourself).

Where do you like to vacation? Miami, Florida. Other than family, who was your greatest culinary influence? My co-workers.

“He who serves best profits most.” – Cary Miller

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BottleRock Napa Valley is for the Enophiles and Audiophiles

312-927-6684 ANNOCOFFEE.COM

Monday, June 5

See page 12.

Ten years running, BottleRock Napa Valley has become a venerable festival blending music, food, and wine of the region where Master Sommeliers, celebrity chefs, and dozens of the region’s finest vintners and restaurateurs celebrate their love of it all. This year, BottleRock Napa Valley takes place from May 26 through May 28 in downtown Napa, California. Music is foremost at a music festival, and their lineup proves it. Featuring over 75 musical acts, including headline artists Red Hot Chili Peppers, Post Malone, Lizzo, Duran Duran, Lil Nas X, and The Smashing Pumpkins, BottleRock will indeed rock. Presented by Jam Cellars and featuring nearly 20 wineries, the fest caters to enophiles, but with over 50 local eateries providing serious culinary delights, this fest accommodates all. To top it off, a Williams Sonoma Culinary Stage will showcase a unique mashup of cooking demonstrations with renowned chefs, celebrities, performers, and rock stars. For more information, visit: bottlerocknapavalley.com.

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

Neglecting your facility maintainance is like never buying your spouse flowers. Both are smart investments.

Hyatt Celebrates

Decade

on Fortune’s “100 Best Companies to Work For”

Hyatt Hotels Corp., headquartered in Chicago, has been recognized as one of the “100 Best Companies to Work For,” an annual list of U.S. companies with outstanding workplace cultures according to global research and consulting firm Great Place to Work and Fortune. Hyatt has earned a spot on this list every year for the past decade.

The IAFNS 2023 Annual Summer Science Symposium will be held at The National Press Club (529 14th St NW, Washington, DC) on June 13 and 14. The IAFNS Annual Summer Science Symposium is a unique gathering of scientific and regulatory experts. The focus will be on science that supports credible decision making by government regulators, industry professionals and academic researchers. The conference offers an exceptional learning environment and brings together a range of experts, including food and nutrition researchers, healthcare professionals, opinion leaders, industry representatives, and government officials.

“My weaknesses have always been food and men –in that order.”

– Dolly Parton

POWER IN PARTNERSHIP

Food Business Insurance Expert

Portillo’s Celebrates 60 Years

Dick Portillo first opened the Dog House on April 5, 1963. So they’re celebrating with a throw back to their original trailer, bringing the Dog House back out. Every Thursday, from now through June 8. The Dog House will be parked at different Chicagoland restaurants.

May 4: Naperville

1992 W. Jefferson

May 11:

Glendale Heights

235 North Ave.

May 18: Elgin

1020 S. Randall Rd.

May 25: Crystal Lake

855 Cog Circle

June 1: Rockford

6090 State Street

June 8: Villa Park

635 1/2 North Ave.

Portillo’s is known for their famous Chicagostyle hot dogs, Italian beef sandwiches, chopped salad, cheese fries, homemade chocolate cake, and chocolate cake shake. Portillo’s has more than 70 restaurants across nine states.

Your Ice Machine Could Be Costing You Extra

Want to save money on your restaurant’s monthly utility bills? Consider an energy-efficient ice machine.

Energy Star, an Environmental Protection Agency (EPA) program identifying energy efficient consumer products, includes only select commercial ice machine models. Finding an Energy Star model that meets your ice type and daily ice amount needs isn’t always feasible, but if you can, they’re a much more efficient choice than the alternatives. Energy Star batch-type ice machines are 10% more energy efficient and 20% more water efficient than other models, while Energy Star continuous-type ice machines are 16% more energy efficient than non-Energy Star models. Your utility company may even offer a rebate for Energy Star ice machines too!

Even the most well-designed Energy Star ice machine will drive up your monthly utility bills if it’s

not properly installed. Whether you buy or rent your ice machine, the technician installing it should make sure the DEWS (Drain, Electrical, Water, and Space) check out. Improperly installed ice machines can demonstrate prolonged harvest cycles due to inadequate water supply, meaning it will take more time and use extra water to produce each batch of ice—up to 4 gallons a minute! That’s a lot of water to pay for. On the energy side, ice machines installed on the same circuit as another appliance can trip the breaker, leading to unnecessary service calls that’ll cost you. And that’s just one possible installation mistake affecting electricity usage.

Moral of the story: to keep your utility bills as low as possible, pick an ice machine designed to save energy and water, and make sure it’s well-installed.

– You can find the Easy Ice ad on page 15.

If you have a business that deals with people, stand out by providing exceptional customer service.

Aloha Poke Co., the nation’s premier fast casual poke brand, opens its newest Chicago-area location in the suburb of Deerfield. The store is located at 654 Deerfield Road. The Deerfield restaurant will be the 21st store in the brand’s system, the 14th company-owned store, and the 10th store in the Chicago region. BJ’s Restaurants, Inc. recently opened BJ’s Restaurant & Brewhouse, on a free-standing pad near Orland Square Mall in Orland Park, Illinois. The restaurant is approximately 7,500 square feet, seats approximately 250 guests and features BJ’s extensive menu. This is their first Illinois location. Chocolate Fest returns to the historic streets of downtown Long Grove, May 19th through 21st. From hot chocolate eats to cold chocolate drinks, Chocolate Fest has it all, with three days of chocolate-infused cuisine and chocolate-infused experiences plus live music, games, artists, and activities. Daisies, Joe Frillman’s restaurant, opened its brand-new location at 2375 N Milwaukee Ave. Announcing Radicle Food Group, a newly formed hospitality collective alongside partner and pastry chef Leigh Omilinsky, the new iteration of Daisies continues to take inspiration from the seasonal bounty of the Midwest, directly tapping into Frillman Farms, his brother Tim’s 30-acre farm located just outside St. Joseph, Michigan. Dom’s Kitchen & Market , an omni-channel food emporium, announces heir exclusive partnership with Avli Restaurant Group. For the first time in a retail space, Chicago-based Avli, will provide shoppers with approachable & chef-driven contemporary Greek to-go meals, spreads, a Greek salad, soup, and select privatelabel Avli wines at both Dom’s Kitchen & Market locations.

The Food Safety Summit will be held May 9-11, 2023 at the Donald E. Stephens Convention Center Rosemont. A solution-based conference and expo designed to meet the educational and informational needs of the entire food industry. Locally-owned Hyde Park Hospitality, in partnership with Phillips Concessions, a 100% Airport Certified Disadvantaged Business Enterprises announced that they will bring a Chick-fil-A restaurant to O’Hare International Airport at Terminal 5, the first location for chicken chain in the Chicago airport, of which the 100% minority-owned group will own and operate, expected to open later in 2023.

Lou Malnati’s Pizzeria, based in Buffalo Grove, Illinois will make Logan Square its newest location in the city of Chicago with the opening of their new restaurant at 3333 W Fullerton Ave. The space will offer carryout and delivery, and will not include a dining room. The Sweets & Snacks Expo show Hosted by the National Confectioners Association, will take place May 22–25 at the McCormick Place Convention Center in Chicago. The Sweets & Snacks Expo is the can’t-miss event for the candy and snack industries. Wine on the Fox will take place Saturday May 6 and Sunday May 7 at Hudson Crossing Park, 65 N. Harrison St, Oswego along the banks of the Fox River. Taste from more than 100 regional wine selections, enjoy live music and tasty local food. Ziyad Brothers, a leading omni-channel provider of branded Middle Eastern and Mediterranean foods, announced that it has acquired Vintage Food Corp. a leading distributor of branded Turkish, Middle Eastern, and Eastern European food and beverage products. Loyalty

Cultura Subs, located at 9432 Waukegan Road in Morton Grove, Illinois TikTok video featuring their Steak Jibarito which is made with sauteed beef, caramel ized onion and their special golf sauce, sandwiched between two pieces of plantain. The video received over 1.2 million views.

is critical, but it’s always wise to explore alternate vendor relationships before you need them.

AROUND CHICAGO with VALERIE MILLER

WILDBERRY PANCAKES & CAFÉ

Wildberry Pancakes and Café is located at 130 E. Randolph Street in Chicago. They opened in 2011 and are now celebrating their 12th year. They specialize in American breakfast and lunch fare. According to Peter Bovis, Owner/Partner of this location, menu favorites include anything “Berry Bliss.” The “Signature Berry Bliss” is Berry mascarpone filling, fresh berries, vanilla cream, anglaise and blackberry coulis. You can get that with Crepes, pancakes, French toast or on a waffle. The menu includes more breakfast options, refreshing salads and signature sandwiches. The kid’s menu is called “Little Berries”.

Wildberry Pancakes and Café has an ideal location. They are located right across the street from Millennium Park. You will find them on the ground floor of the Prudential Building on the corner of Michigan Ave. and Randolph St. They are popular with the local residents, tourists and office workers. They are open every day of the year from 7:00am until 2:00 pm. except for Christmas day. Indoor dining, delivery and patio seating is available (seasonal). Their outdoor patio offers some great people watching!

Wildberry Pancake and Café also has three additional locations located at:

• 196 E. Pearson St. in Chicago, Illinois

• 1783 N. Milwaukee Ave. in Libertyville, Illinois

• 1383 Meacham Rd. in Schaumburg, Illinois

— For more information visit: wildberrycafe.com

‘Gibsons’ continued from cover and putting the customer first, and we can’t wait to bring this experience to Grandscape.” Quartino features a menu of Italian small plates that focus on regional specialties made in-house with the highest respect for Italian culinary traditions.

Gibsons Restaurant Group (GRG) began in 1989 with the founding of Chicago’s iconic Gibsons Bar & Steakhouse on Rush Street by Steve Lombardo and Hugo Ralli. With the core philosophy of providing the best hospitality, quality and value to its customers, Gibsons quickly became one of the top restaurants in Chicago. Today, GRG operates several distinguished concepts, including Gibsons Bar & Steakhouse, Hugo’s Frog Bar & Fish House, LUXBAR, Quartino Ristorante & Wine Bar, Gibsons Italia and The BOATHOUSE. Seven GRG

restaurants are in the top 100 highestgrossing in the United States, according to Restaurant Business. In addition, GRG manages premier independent restaurants including RL Restaurant in Chicago on behalf of Ralph Lauren, ChiSox Bar & Grill on behalf of the Chicago White Sox and Hugo’s Frog Bar & Chop House on behalf of Rivers Casino. In partnership with José Andrés Group, GRG has recently opened Bazaar Meat, Bar Mar, & Café by the River in Chicago. This joint venture represents an unprecedented pairing of GRG’s Lombardo family with the two-Michelin star Chef Andrés, combining the culinary ingenuity of his José Andrés Group with the operational expertise of the Gibsons team. All locations owned or operated by Gibsons Restaurant Group embody its core philosophy, which has contributed to its continued growth and success.

Wildberry’s on Randoph Street

Left to Right: Antonino Gariti and Peter Bovis

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

Hawksmoor Announces Debut in Chicago’s LaSalle Street Cable Car Powerhouse

Hawksmoor one of London’s best-loved restaurants and currently ranked #1 Best Steakhouse in the World, announces early plans for a flagship restaurant in Chicago, slated for the first half of 2024. Hawksmoor was initially opened in 2006 by childhood friends, Will Beckett and Huw Gott in a then-unfashionable part of East London. They served

steaks from ethically reared cattle and sustainably sourced seafood alongside one of the country’s most progressive cocktail programs. Hawksmoor quickly went on to win the hearts of diners and the approval of critics, subsequently launching additional locations, with a restaurant in Dublin, Ireland, slated for May this year.

Newly-Formed Craveworthy Brands Acquires Chicago’s The Budlong

The Budlong is embarking on a new journey after recently being acquired by Craveworthy Brands. With new leadership from Gregg Majewski, the former CEO of Jimmy Johns and founder of Craveworthy Brands, The Budlong has been set on a course filled with franchise development in Chicagoland and beyond. Currently, the brand operates four locations in Chicago,

establishing widespread fan appeal and the reputation of a category leader among Nashville hot chicken brands since its launch in 2016. Given the accomplishments of the leadership team now behind The Budlong, an ambitious franchise plan has been implemented, which includes adding 100 new Locations open and in development across the country by 2027.

Geronimo Hospitality Group is pleased to announce Red Circle Inn, Wisconsin’s oldest restaurant, is now open after undergoing a series of renovations. The 174-year-old restaurant boasts updated décor, improved banquet and private event spaces and a new, delectable menu.

Chef Joe Heppe will be leading the Red Circle Inn kitchen as executive chef. Giant Food, announced the opening of its first in-store fast-casual restaurant in partnership with Maryland-based chain Nalley Fresh. The new location opened at Giant’s location in Ellicott City, MD. and offers customers a selection of highly customizable, healthy and fresh meal options to further elevate the in-store shopping experience.

Gordon Food Service, a privately held and family-managed foodservice distributor with operations in the U.S. and Canada, announced it will open six new Gordon Food Service Stores in the greater Houston area to serve local restaurants, food operations and the public. Guy Fieri’s Chicken Guy! hatches its first Michigan location located at 30130 Plymouth road in Livonia, Michigan. Chef and TV personality Guy Fieri created a partnership with the Tomey group bringing his acclaimed fast-casual restaurant, Chicken Guy!, to metro Detroit. Hyatt Hotels Corporation announced a multi-property collaboration with Be Live Hotels that will include the growth of the Sunscape Resorts & Spas brand in the Caribbean. The deal is expected to expand Hyatt’s Inclusive Collection, which was introduced following Hyatt’s acquisition of Apple Leisure Group in 2021, by nearly 2,000 rooms. Lunchbox, the enterprise online ordering system that’s

platformed national and regional QSR brands such as Firehouse Subs, Clean Juice, Wings Over and Papa Ginos, announces the launch of Lunchbox Catering 2.1, a re-imagined management suite with enhanced back-end features that streamlines the guest catering experience from end-to-end. Red Roof, an award-winning leader in the lodging industry, has evolved its Forum on Leadership for Women Entrepreneurs into a 360-degree program, SHE, to continue to support, help and elevate women. The annual SHE Leads Forum, will take place September 28-29 in Dallas, Texas. Simon and José Andrés Group (JAG) collaborate to bring dining to Premier Properties. JAG will introduce unparalleled culinary experiences at Stanford Shopping Center, in Palo Alto, The Shops at Crystals, and introducing Zaytinya to The Forum Shops at Caesars Palace in Las Vegas. The new restaurants are expected to open in 2023-2024. Smoothie King, the inventor of the smoothie, became the country’s largest Smoothie Bowl destination with the launch of six Smoothie Bowls at its more than 1,100 locations nationwide. The launch also debuts Smoothie King’s new red spoon, complementing the brand’s signature red straws. Vienna Beef, the legendary company synonymous with premium hot dogs for 130 years, announced it is the Milwaukee Brewers™ new official hot dog partner at American Family Field. This new partnership comes just as the brand is growing its grocery store retail distribution into Southeast Wisconsin. Vienna Beef hot dogs are available at most Pick ‘n Save and Metro Market locations and various retailers across Wisconsin.

Award-winning producer of Mexican cheese, creams, and chorizo, V&V Supremo Foods, Inc., is proud to announce another year of success at the 2023 United States Championship Cheese Contest. The prestigious competition recognized V&V Supremo Foods with seven awards in four categories, demonstrating the company’s commitment to producing high-quality, authentic Mexican cheeses.

Owner and Founder

2023 Summer Fancy Food Show

June 25-27, 2023 at the Javits Center, New York City Get ready to see, sample and discover at the largest specialty food industry event in North America! The Summer Fancy Food Show offers three days of innovation, insights, and business opportunities, making it a must-attend event for thousands of specialty food industry professionals from around the globe.

United to Increase Flights for Summer

United Airlines will fly to 114 different international cities this summer and has expanded its flying by 25% versus last year to meet the sharp increase in demand for travel outside of the U.S. This summer’s schedule includes nearly 25 new routes.

Buy Now, Pay Later for Grocery Gains Favor

Online grocery shoppers are turning to buy now, pay later (BNPL) programs offered by retailers at a blistering pace as they cope with turbulent economic conditions, according to Adobe Analytics data. The percentage of online BNPL transactions involving groceries grew 40% during the first two months of 2023, the fastest pace among the retail categories Adobe studied.

– Grocery Dive

The Luxury Collection Announces New Global Explorer: Laila Gohar

The Luxury Collection, part of Marriott Bonvoy’s portfolio of 30 extraordinary hotel brands, announces chef and artist Laila Gohar as the brand’s newest Global Explorer. In her role as a brand ambassador, Gohar has collaborated with The Luxury Collection to create a globally inspired barware collection with complementing cocktail recipes drawing from her travels with the brand. Gohar marks The Luxury Collection’s first epicurean Global Explorer, underscoring the power of cultural discovery through food and drink.

Dunkin’ Offers All-Day Breakfast Tacos

Dunkin’ recently added Breakfast Tacos to the menu at its more than 9,000 US units and will make the egg-and-cheesefilled tortillas available all day. The tacos, which are topped with crema and fire-roasted corn and can be made with bacon upon request, are sold as an order of two and served in a taco holder to make them easy to eat on the go.

– Restaurant Business

With many years of experience and multiple distribution facilities throughout the Midwest, MacCARB has developed a reputation as the most trusted beverage gas, and service fulfillment companies around. Whether you need beverage grade carbon dioxide, nitrogen, helium, blended gases or just plain service, MacCARB is your single one stop shop.

Cary Miller Presents: PEOPLE SELLING THE FOOD INDUSTRY FR ANCHISE YOUR BUSINESS!

This month I am proud to be pictured with Nicole Nassif, owner of Imee’s Mediterranean Kitchen, a downtown Chicago lunch spot known for its scratch cooking, great food and fast service. Nicole created the menu items using three generations of remarkable family recipes, each with a healthy and fresh twist. Imee’s is located at 171 N Wells Street in Chicago.

King Lin is the owner of Thunderbird Food Machinery

Inc, a firm well known in pizza, culinary, bakery and food production circles as having a line of durable, long lasting and cost effective mixers and other food service production equipment. With over 30 years of food equipment manufacturing excellence, the company has earned and retained the business at many independent and chain restaurants including Pizza Hut, KFC, Taco Bell and others. If you are considering a new mixer or other production equipment, look to Thunderbird. You can see their ad on page 40. Anthony Granatelli and Kevin Jennings are with Zink Foodservice, an equipment supply manufacturers representitive group helping to transform kitchens and dining rooms for over 40 years. Anthony and Kevin work closely with independents, chains and dealers to help create the “wow” factor in the dining room, while increasing efficiencies, cost and labor savings in the back of the house. With competition being so fierce and menu prices at an all time high, it’s never been more important to deliver a striking impression for every guest experience. Visit Zink’s tabletop showroom or test kitchen before you buy to see what’s new and for ideas on helping you to maximize your equipment and supply investments. You are welcome to meet your equipment dealer sales rep when you visit. Their services are free. You can see their ad on page 2.

George Papazov is a project manager at Perpetuum Designs , offering interior services for hospitality, restaurant, bars, cafes, hotels, offices and commercial spaces at affordable prices. George’s focus is on helping the firms’ design projects to get finished on time and on budget. Striking design creates an impression that get people talking and brings them back. George and his colleagues understand the importance great design and working within budgets. The firm has offices in Chicago and London. Great design does not have to be expensive. Contact them to day to discover how affordable their services are. You can see their ad on page 10.

Jack Donovan is the second generation owner of Donovan Food Brokerage, a sales and marketing firm focusing on food service sales in the Midwest. Jack’s firm works with many dry, refrigerated and frozen food product manufacturers to help them increase their distribution and sales, while supporting distributor sales reps. Jack’s team is often an extension of a manufacturers sales team, providing “boots on the ground” staff to help with cuttings, samples and problem solving. The firm is based in Glenview Illinois.

Gus and Peter Bartsocas operate Tasty Breads International, a company with a 100+ year track record of creating exceptional bakery products which are produced for restaurant chains, supermarkets and food processors. The company has several plants to meet the growing demand from its customers who trust Tasty Breads to create premium quality bakery products customers love. From in-house R&D to staying ahead of dietary trends, to constant quality improvement, there is a reason that so many customers work with Tasty Breads to achieve cost controls and to give their customers products their customers will crave. If you are a multi-unit operator, be sure to talk with Gus or Peter about creating products for your operation. Their local bakery and office is located in Northbrook, Illinois.

The Time of Year for the “Gift” Card that Keeps on Giving Key Takeaways for Restaurants in Managing Gift Cards

By Dirk Ahlbeck, CPA National Restaurant Practice Lead: Apple Growth Partners

For restaurants, gift cards are widely beneficial – the restaurant receives cash up front for the purchase of the gift card, diners often spend more than the actual value of the card used, offering the sale of gift cards (especially during the holiday season) can increase store traffic and revenue, and gift cards are always a popular gift.

When factoring gift card volume and revenue within the restaurant’s financials, owners need to consider Unclaimed Property or Escheat laws. All states have a variety of Escheat and Unclaimed Property laws, which occur when a seller declares the card as “unused.” The law requires holders to report any abandoned, intangible property to the states under law. Abandonment is defined as “dormancy period” of activity (i.e.: a buyer purchases a restaurant gift card in December 2019 and has yet to use it in the store by December 2022). Standard time frame for these laws indicates 3-5 years after the liability is created. Additional examples of unclaimed property along with gift cards residual balances are un-cashed payroll checks.

For restaurant owners to claim which state the funds are entitled to, the first step is the state of the owner’s last address. The second priority is the company’s state of incorporation. Most gift cards fall under this rule; however, states vary between full or partial exemption of gift card reporting. Some states are fully reported and require escheatment of unredeemed gift cards.

In the event a restaurant goes out of business with unused gift cards remaining with consumers, a few options are available:

• If the gift card was purchased using a credit card, consumer protection laws may result in a refund.

• Consumers may try to use the gift card at a competitor’s restaurant to gain new business.

If restaurants have a significant aged gift card balance, owners should determine if a potential unclaimed property liability exists. It’s critical for restaurants to maintain compliance with state requirements and regulations, as states also have voluntary compliance programs for noncompliance.

Dominique Leach Launches Retail Line of Wagyu Dogs at Mariano’s

Following the exciting US launch of her Wagyu Dogs online for nationwide shipping last month, Chicago’s leading pitmaster, Chef Dominque Leach, who owns South Side’s Lexington Betty Smokehouse (“Best BBQ in Chicago” by Good Morning America) with her wife Tanisha Griffin, is pleased to announce a partnership with premier grocery chain Mariano’s to officially introduce her Wagyu Dogs into a retail setting.

The gourmet beef franks created with responsibly-raised cattle from Vander Farmers, a family-owned company and the leading source of F1 American Wagyu in the Midwest, recently received the USDA stamp of approval to distribute and will be available at all 44 Mariano’s locations throughout Chicagoland. The release marks the first of multiple BBQ products to be announced for local and national distribution in 2023 by Chef Leach and Vander Farmers.

The Lexington Betty Smokehouse by Vander Famers Wagyu Dog, which will retail for $18.99 per pack of 8, completely breaks the mold on the traditional hot dog.

Made from premium F1 Wagyu beef (50% Japanese Black Cattle, 50% Holstein-Friesian Dairy Cow), the uncured and uncased dog has a heartier density and flavor without losing the beautiful snap you come to expect from a gourmet sausage.

With a slightly salty-smokey and sweeter flavor profile than a normal hotdog due to the inherent and delectable marbleization of Wagyu, these dogs complement Chef Leach’s famous BBQ sauce, can be dressed up with Tex-Mex ingredients like pico de gallo and jalapeños, or make for a show-stopping twist on the classic Chicago dog. (Product Fact Sheets available here.)

“Chef Dominque Leach is a powerhouse chef and we are so proud to feature her Wagyu Dogs at Mariano’s. Our customers love restaurant-quality ingredients, and we are happy to partner with her on this exciting product,” shared Michael Marx, President of Mariano’s and Roundy’s.

BOOKSHELF

Everyday Grand

Authors:

Jocelyn Delk Adams w/ Olga Massov

Publisher: Clarkson Potter

ISBN-13: 978-0593236215

Jocelyn Delk Adams believes every day deserves to be celebrated, from seemingly mundane weekdays to exuberant weekends and holidays. Her approachable take on comfort food features Southern-steeped recipes that are jazzed-up, remixed classics, all sprinkled with the vibrant, colorful personality she’s best known for.

One of the Midwest’s Oldest Drive-In Restaurants

If you grew up on the South Side of Chicago or even in the Midwest, and were into classic cars, race cars or hot rods, chances are you visited the Blue Top Drive in on Indianapolis Blvd. in Highland Indiana. You’d pull up and wait for the CarHop to come take your order. The Blue Top still has Car-Hop service today as well as a dining room for those who don’t want to eat in their car.

Now celebrating its 87th year, the drive in continues to operate year round, and frequently has a parking lot filled with classic cars. Auto enthusiasts young and old continue to patronize the Blue Top, not only for the automotive entertainment but for the great food too. If you go there often, you’ll see a consistent bevy of guests all who love cars, great food, and the conversation that comes along with them in a fun family oriented atmosphere.

The Blue Top is famous for its burgers and shakes. The coarsely ground, hand-made burgers are top sellers along with the peanut butter shakes and root beer floats.

Starting on Saturday, August 12, 2023 at 4 p.m., the Blue Top will be holding its annual PRO E85 event. In attendance will be PRO E85 Race Cars, many of which are not street legal and will require a police escort to the blue top. More than 300 cars will be cruising through the Blue Top that day. They come and go so it’s quite a show. Don’t forget your earplugs. The event is free.

All Aboard! Hershey’s Great Candy Expedition pulls into the station at Hershey’s Chocolate World for the Attraction’s 50th Anniversary. Hershey’s Great Candy Expedition, the first fully immersive, interactive experience of its kind in North America that incorporates all five senses, will take visitors of all ages through an exploration of colorful candy worlds inspired by Hershey’s beloved brands, Booking.com has signed on as the Official Online Travel Partner of Major League Baseball (MLB) in the U.S. With Booking.com’s mission to make it easier for everyone to experience the world, the goal of this strategic partnership with MLB is to simplify the way Americans plan their unique baseball-inspired travels across the U.S. Chris-Craft, America’s boat builder since 1874 and wholly owned subsidiary of Winnebago Industries, opened a new state- off- the- art manufacturing facility in Sarasota, Florida. The new building, increases the company’s production capacity by 50 percent and spans over 70,000 square feet, allowing for the full build of boats from start to finish. Food 4 Less/Foods Co is more than 9,000 associates serving customers in 121 price-impact, warehouse-format supermarkets under the banners Food 4 Less in Southern California, Illinois, and Indiana, and Foods Co in Central and Northern California. From the company’s headquarters in Los Angeles County, Food 4 Less is a recognized leader in community service and giving. Global music superstar Keith Urban has announced that his headlining Las Vegas residency at Zappos Theater at Planet Hollywood Resort & Casino has been extended through November. In summer 2024, Disney Cruise Line will welcome guests to a one-of-a-kind island destination at Lighthouse Point, located on the island of Eleuthera in The Bahamas,

for the first time, the vibrant island retreat will be a unique celebration of Bahamian culture brought to life with the quality and service of a Disney vacation. Mother’s Day is a celebration honoring the mother of the family or individual, as well as motherhood, maternal bonds, and the influence of mothers in society. Mother’s Day will be celebrated on Sunday May 14th, 2023. Life doesn’t come with a manual it comes with a mother. Happy Mother’s Day! Nestlé and Cargill team up with the National Fish and Wildlife Foundation to support sustainable grazing practices across 1.7 million acres in the U.S. over the next five years. As one of the largest private sector regenerative ranching initiatives in the U.S. to date, this partnership will support U.S. ranchers in adopting voluntary agricultural practices that help combat climate change. Pickleball is an indoor or outdoor racket/paddle sport where two players, or four players, hit a perforated hollow plastic ball over a 36 inch-high net using solidfaced paddles. Opponents on either side of the net hit the ball back and forth until one side commits a rule infraction. Premier Food Trucks is the number one food truck builder in the world with over 300 trucks built so far. Using the highest quality generators, metal, equipment, signage, and gas/diesel trucks available, PFT lovingly designs and creates custom-built food delivery vehicles that are as beautiful as they are functional. The Atlanta Community Food Bank , the central hub in the fight against hunger in Atlanta and North Georgia, recently surpassed the one billion mark for meals distributed to neighbors in need across their service area. For nearly 44 years, the Food Bank has been committed to its mission of combatting hunger, building and supporting a network of nearly 700 communitybased partners in 29 counties.

Two of the most iconic American brands, Jack Daniel’s and Coca-Cola, are partnering to bring you summer’s newest “it” cocktail: Jack Daniel’s & Coca-Cola Ready-to-Drink (RTD). Inspired by one of the most popular “bar-calls,” the new canned cocktail combines Jack Daniel’s Tennessee Whiskey and Coke, delivering a taste and experience consumers love in a convenient and portable way.

CREDIT CARD PROCESSING

CardConnect-Clover Systems 224-325-4466

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630-231-3005

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Lezza Spumoni & Desserts Page 03 708-547-5969

DIRECT MAIL PROGRAMS

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847-699-3300

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Edwards Label Printing

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Nearly half of U.S. Millennial and Gen Z condiment buyers regularly use spicy sauces, actively seeking a wider variety of spicy flavor options, and topics like “spicy” and “hotsauce” are generating billions of TikTok views, indicating a trend.

Chef Wedell Returns to the Marriott Family

Sheraton Grand Chicago Riverwalk is proud to announce the appointment of Chef Timothy Wedell as its new executive chef Chef Wedell will oversee the culinary team responsible for food production at banquets, room service, and the hotel’s four dining outlets: Shula’s Steak House, Riverside Cafe, Link Cafe and Chicago Burger Company.

As Chef Wedell steps into his new role, he is looking forward to revamping menus at Sheraton’s dining outlets and banquets for spring and summer, as well as interacting with guests during upcoming cooking classes hosted at the hotel. Sheraton Grand Chicago Riverwalk is located in the beating heart of Chicago’s Streeterville neighborhood, an urban gem in a storied travel destination.

Heinz debuts Heinz Hot Varieties – a new line-up of three Spicy Ketchup flavors and first-ever Heinz Hot 57 sauce, featuring a diverse range of flavors and unique pepper bases rolling out in major retailers nationwide.

Photo: Business Wire

Employco USA Welcomes Two New Team Members

Employco USA is pleased to announce the growing expansion of its staff.

Dan Bakovich, Business Development Manager – With years of experience in various business roles, Dan brings a wealth of expertise to his new position. Dan graduated from St. Norbert College with a Bachelor’s degree in Accounting and Business Management and is eager to expand his sales knowledge with Emplvoyco. He looks forward to working hard to help the company reach its goals.

Ryan Faucher, Business Development Manager

– After nearly a decade working in the property and casualty insurance space, Ryan has officially joined Employco as a Business Development Manager based in Charleston, South Carolina. With an affinity for working with business owners, the transition to Employco was natural and seamless. Ryan is empathetic to the issues that business owners deal with on a daily basis and strives to listen and provide solutions to their challenges. In his new role, Ryan will be responsible for onboarding new businesses throughout the country and providing customized HR and benefits solutions so that owners/operators can focus on growing their businesses. Ryan received his Bachelor of Science in International Business with a minor in Spanish from the College of Charleston. – You can find the Employco ad on page 23.

Premier Dessert Bakery!

For the fourth consecutive year, Auguste Escoffier School of Culinary Arts has been designated a Military-Friendly School, earning Top 10, Gold Level status for 2023-2024. Escoffier was ranked second in the nation among other institutions in the non-traditional/online/ vocational category. Military Friendly Schools

demonstrate the highest levels of student support and satisfaction using best practices from the Departments of Defense and Veteran Affairs. They must also be in compliance with Department of Education laws and regulations regarding Veterans and the GI Bill.

Selecting the right foodservice equipment, china, furnishings, seating, outdoor patio seating and tabletop accessories is never easy, but thanks to Zink Foodservice, the task has become easier. The firm has a large showroom and test kitchen facility located at 5400 Patton Drive, in Lisle, Illinois. According to company executives, by having a broad selection of items on display, they can help dealers and buyers discover products and solutions for each buyer’s needs. As a portfolio rep, Zink represents best in class manufacturers providing china, glassware, silverware, catering equipment, supplies, kitchen prep, ovens and cooking equipment . Schedule a visit to their showroom. Contact them today.

– You can find the Zink Foodservice ad on page 2.

Pepsi is unveiling a new logo and visual identity system after 14 years that includes a bold typeface, updated color palette and a signature pulse. The new design showcases a bold typeface, signature pulse and an updated color palette, including the color black highlighting the brand's commitment to Pepsi Zero Sugar. Pepsi to implement the new look across all brand touchpoints beginning this fall, marking the brand's 125th anniversary.

Uncle Nearest Cocktail Recipe: ‘Founding Fathers’

Mike Harmon: Topeka, KS

• The Ingredients

• 1.5 oz., Uncle Nearest 1856

• 0.75 oz., St George Svpirits

Spiced Pear Liqueur

• 1 oz., Honey Tea Syrup - (See Below)*

• 1 oz., Orange Juice

• 1 oz., 2% Milk

The Method

Combine all ingredients except milk and stir to combine. Pour cocktail mixture into 1 ounce of 2% milk and stir. Allow mixture to sit for one hour to one day in the refrigerator so milk can separate and curdle (this is the reaction you are looking for). Once milk has fully curdled, pour the mixture through a coffee filter to remove milk solids. Serve in a chilled Nick and Nora glass.

Homemade Ingredient – Honey Tea Syrup*

• 0.5 cups honey, 1.5 cups black tea, 1.5 ounces Cynar

Combine 0.5 cups of honey with 1.5 cups of hot water, and 1.5 ounces of Cynar. Then, steep black tea bags in the syrup mixture until desired flavor is extracted from the tea bags (2 to 3 minutes). Let mixture cool and bottle.

– For more info about Uncle Nearest Premium Whiskey, visit unclenearest.com.

Hidden Valley Ranch, makers of America's favorite Original Ranch, is celebrating the launch of the new Pickle Flavored Hidden Valley Ranch. Available at Walmart stores nationwide just in time for spring, the dill-icious new flavor combines the creaminess of Hidden Valley Ranch with a new, tangy twist.

The Sunkist Industrial Series

Auto-30 Sectionizer

The Sunkist Auto-30 table-top sectionizer can sectionize up to 30 pieces of fruit per minute. The unit is U.L. Sanitation approved and comes with one blade set of your choice (4 each). It has an HMI Touchscreen with integrated controls for self-calibrating. It also features a Bump/E stop button for operator safety, with rear access safety panel. Its stainless steel design is versatile, spacesaving and cost effective. Cleanup is quick and easy. It comes with a one-year warranty.

– For more information, visit sunkistfs.com/equipment or contact your foodservice equipment dealer.

“

So long as you have food in your mouth you have solved all questions for the time being.” – Franz Kafka

With VALERIE MILLER TRAVEL

Off-Season Vacations Are Big, Big Business

Escapes by Globus invite travelers to lose the crowds and find the best travel deals during the off-season. Catering to the extraordinary popularity of these tours that take place between November and March, Globus is increasing its Escapes portfolio by 15%, providing more travelers more elbow room at the world’s most iconic sties, leaving them more time to explore for less money. New Escapes by Globus feature new countries to explore, including Wales, Finland, Albania and Malta.

“Off-season travel is the hottest trend in touring,” said Steve Born, chief marketing officer for the Globus family of brands. “When the heat is off and crowds are halved, Escapes travelers can wind and bend their way through Europe’s narrow streets and alleys with the locals – only locals. Even better? Escapes are priced at about $100 a day and include Globus’ signature excursions, recommendations from local guides and the support of a Tour Director.” And, according to Born, Escapes by Globus have never been more popular. “Our Escapes bookings are approaching a record sales pace for 2023, up 33 percent (33%) over prepandemic levels,” said Born. “While all Escapes are showing positive bookings across the globe, Italy, Portugal, Spain, Greece and Ireland are leading the way. That upward trajectory in sales has opened-up possibilities for Globus to expand its Escapes portfolio, including exploring new destinations like Albania and Malta, Finland and Wales.” For more information visit globusfamily.com.

The company unveiled six new Escapes by Globus vacations:

• Finland Escape (6 days)

• Welsh Escape with London (7 days)

• From Prague to Munich Escape (8 days)

• Turkish Escape (8 days)

• Croatia & Albania Escape (9 days)

• Sicilian Escape with Malta (10 days)

Escapes departures also provide solo travelers an enticing reason to travel during the off-season thanks to no single supplement on a percentage of space on these special departures (while space is available). “We support the incredible journey solo travelers take from the moment they decide to go to the end of their vacation,” added Born. “By waiving the single supplement for a select number of guests on our Escapes vacations, we’re making it easy for solo travelers to say ‘yes’ to a world of exploration.”

Globus launched its new Escapes travel style in 2017 with just a handful of off-season vacations. Since then, the company has expanded its offerings to include nearly 40 Escapes, becoming Globus’ fastest growing product the tour operator’s vast travel portfolio.

About the Globus Family of Brands

Inc. is the privately held company that markets and sells the Globus family of brands within the United States. Globus, Cosmos and Avalon Waterways offer travelers unparalleled tour, independent travel package, river- and small-ship cruise options. Considered the world’s largest tour operator, with nearly a century of international travel experience, the Globus family of brands is dedicated to enriching the lives of travelers by turning foreign destinations into familiar harbors, where the expense of travel is forgotten and replaced by personal value. The Globus family of brands is a proud supporter of The Ocean Cleanup. For more information visit globusfamily.com.

Littleton,

Colorado-based Group Voyagers,

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