Food Industry News: May 2024

Four Seasons Chicago: 35 Years of Luxury and Culinary Excellence

Adorn Bar & Restaurant hosted an unforgettable evening of gastronomic delight with the “Seasons of Culinary Excellence” dinner, featuring renowned alumni chefs from Four Seasons properties . The event, held on March 21st, was not only a celebration of culinary artistry but also a philanthropic endeavor to raise funds in support of Howard Brown Health. Led by the guidance of Adorn’s Executive Chef Richie Farina, the evening unfolded with a cocktail and canape hour followed by a meticulously curated four-course dinner. A celebration of Spring ingredients, each course

paid homage to the seasonal ingredients and culinary techniques that have defined Four Seasons’ culinary legacy, showcasing the expertise of Chef Farina and the featured alumni Chefs Carrie Nahabedian, Sarah Stegner and George Bumbaris, and Kevin Hickey. The affair also featured wine experts Fernando Beteta, one of only 273 Master Sommeliers in the world, Colin Hofer, Michelin Guide’s 2022 Sommelier of the Year, and esteemed

Four Seasons Alumni Chefs: Kevin Hickey, Carrie Nahabedian, Sarah Stegner and partner George Bumbaris, and current Four Seasons Chef of Adorn: Richie Farina

Perkins Restaurants to Offer Catering

Perkins Restaurant & Bakery will now offer catering from about 180 of its restaurants , with a menu that includes the chain's breakfast menu, burgers and baked goods. Customers can pick up their catering orders, and orders of $150 or more for at least 10 people are available for delivery.

– Source: nrn.com

Culinary Tourism Market Size Worth $6.2T by 2033

Serve guests with pride, integrity and a smile.

The Brainy Insights estimates that the USD 1.1 trillion culinary tourism market will reach USD 6.2 trillion by 2033. The market’s expansion can be ascribed to rising consumer expenditure on travel and tourism, travellers’ desire to sample food items manufactured with locally

sourced ingredients, and the rise in food travellers who traverse the world and discover new cultures via cuisine. The main factor propelling the market’s expansion is consumers’ growing interest in trying out regional cuisine to interact with people and learn more about the area, its past, and its culture.

The American Dream Wins Again

Founded in 1989 by José Ocampo and his wife Martha, Supermercado Tampico has blossomed from humble beginnings into a prosperous small business. It is now celebrating 35 years of serving the West Chicago community. After leaving behind family and friends in pursuit of the American dream, Jose began his career as a machinist with the Milwaukee Railroad. Despite uncertainty and fear, José left his job in 1995 to focus full-time on the grocery store. Martha, a former bilingual secretary at Continental Bank, also dedicated her efforts as the store’s first cashier, a produce and meat driver, among other roles. Their children, Jackie, Marlene, Jessica, and Jose Jr, later joined the endeavor, contributing their immense efforts to the store’s success. From their first store to the present-day Supermercado Tampico, the family has continued to expand their offerings to cater to West Chicago’s strong Mexican community. Despite facing numerous struggles along the way, the Ocampos remained resilient, supported by their close-knit team of employees and loyal customers. As the decades have passed, Supermercado Tampico has become more than just a place to shop for groceries, it has also become a community center. In addition to produce, meat, and fresh hot food, Tampico also offers wiring services, money orders, and a family feel where customers are treated as such. Today, Supermercado Tampico’s legacy is one of hard work, resilience, and the power of family.

– Visit the supermarket at 516 Main St. in West Chicago, Illinois.

Let's Work Academy, one of our areas premier youth groups is a not for profit helping young men to become successful individuals. Their Seven10 Basketball Team won the Illinois state championship held at the University of Illinois, and also won the mini national tournament at the Lincoln Center in Highland Indiana. To celebrate, the team of 13-year- old players and their coaches celebrated at Highland Indiana’s famous Blue Top Drive In. Operated by seasoned industry professional John Golfis, the Blue Top is a favorite of locals across the Midwest, who come to see classic cars and experience oldfashioned car-hop service and great food. The Blue Top is located at 8801 Indianapolis Blvd. in Highland, Ind.

We Understand Food Businesses and Know How to Deliver the Protection Needed

You don’t have time to run a vendor training school. Our team of professional advisors has specific food industry experience to help food manufacturers, restaurants, grocers and suppliers avoid risk, protect assets and stay in business. Poor insurance advice could cost you your business.

DINING WITH May 2024

AURELIO’S PIZZA • 27W101 Geneva Rd. WHEATON, IL 630-517-8688

Insuring Local Food Businesses Since 1885

Commerical Specialist:

Jack Benson, ACLC: 847-733-2694

• Property Insurance

• Liability Insurance

• Worker’s Comp

Experienced

• Professional Your All-In-One Advisor

• Vehicle Insurance

• Business Interruption Insurance

• Respected

Offering the best programs and A-rated carriers exclusively. www.HeilandHeil.com

Kate’s Real Food, a womanfounded brand known for its bestselling portfolio of organic, non-GMO, and gluten-free granola bars , announced the launch of its first organic protein bar line, featuring three flavors: Peanut Butter Cup, Snickerdoodle, and Peanut Butter Brownie.

Kate’s Real Food original snack bars can be found on Amazon and in over 12,000 US retail stores, including Whole Foods, Sprouts, Kroger, Giant Food Stores, HEB, Wegmans, Stop & Shop, and REI.

Pacific Lush Shrimp: A Favorite with Restaurateurs

Plethora Trading LLC. and their Pacific Lush Shrimp brand exemplify a dedication to quality and sustainability. As a family-owned business, they meticulously oversee every stage of the shrimp’s journey, from its initial larval stage to cultivation at their farm in Mazatlán, Mexico, all the way until it is delivered directly to Midwest restaurants and grocery stores. This hands-on approach allows them to maintain control over the shrimp’s lifecycle, ensuring that only the finest Pacific white shrimp reaches their customers. Pacific Lush Shrimp has become a chef’s favorite, from fine dining restaurants to country clubs and caterers, its freshness and quality allow versatility for chefs to unleash their creativity, crafting exquisite dishes to elevate dining experiences for their customers. One of the key aspects that sets Pacific Lush Shrimp apart is their dedication to sustainability and responsible practices. They oversee the entire process, ensuring strict standards for environmental stewardship and ethical production. This includes a chemical-free shrimp farming method without the use of antibiotics and phosphates. Consequently, Pacific Lush Shrimp not only delivers exceptional flavor but also guarantees transparency and full traceability regarding the shrimp’s origin and cultivation methods.

This is a Pizza and Italian restaurant with indoor seating, pick-up and delivery. They have great appetizers here. I got the 4-cheese toasted ravioli, cheese sticks with marinara, and an order of wings with sweet chili sauce. For some added greens, I ordered a Caesar salad as well. The wings came out hot; the salad, cold; the ravioli and cheese sticks were perfect. My usual there is the thin crust pizza with sausage and pepperoni – always hot and delicious! They have multiple locations.

CHICAGO PRIME STEAKHOUSE • 1444 E. Algonquin Rd. SCHAUMBURG, IL 847-969-9900. This is a classy steakhouse offering top notch service. They have a beautiful bar area and offer live music in the lounge on certain days. Check out their “Prime Favorites” section of the menu; lots of good choices. I ordered the Chicago Prime Burger which came with hand cut steak fries. The burger was cooked to perfection and so flavorful and the fries were perfect. The waiter recommended I try an order of their Potatoes au Gratin which had sautéed onions and pancko. I’m so glad I ordered those too; they were fabulous. I can’t wait to go back there again and order one of their steaks!

FERENTINO’S PIZZERIA • 842 N. Western Ave. LAKE FOREST, IL 847-295-8888. When you walk in the door the smell of the pizza cooking hits your senses. It smells so good. They offer slices of pizza; thin crust, Roma style, deep dish, stuffed along with so many other menu items. I ordered at the counter and they brought the food out to the table. There’s plenty of seating if you want to dine in. I tried one of their salads with house dressing, a pasta dish with creamy vodka sauce and a combo Italian beef & sausage sandwich with hot peppers; the bread was warm and toasted. I did notice that they do a big pick-up business.

GORILLA SUSHI BAR • 4617 N. Clark St. CHICAGO, IL 773-728-3333. This place has a huge menu offering signature rolls, sushi & sashimi combos, veggie choices and a big selection of menu items with salmon, shrimp and tuna. My friend placed the order with cucumber salad, Shrimp Shumai - (deep fried dumplings), the salmon avocado rolls and the Maguro Negihamachi Nose - which was sliced fresh tuna, avocado, hamachi, scallion & ponzi sauce. Everything was so fresh and delicious. Check them out – they have numerous locations.

LOS RANCHEROS • 2350 Sycamore Rd. #A DEKALB, IL 773-728-3333. This is an authentic Mexican restaurant with beautiful decor, large portions and gigantic margaritas. I ordered the Burrito California, which was a 12” tortilla stuffed with chicken, refried beans, rice, sour cream, grilled mushrooms, pico de gallo and guacamole. It was topped with cheese sauce and salsa verde. The burrito was so huge – I had to eat it with a knife and fork, and had half of it to take home. Chips and salsa compliment every meal. Their lunch menu is amazing. They have multiple locations.

PEGASUS RESTAURANT • 7727 W. Greenfield Ave. MILWAUKEE, WI 414-774-4828. Family owned and operated; this restaurant has been serving the community for many years. They have a full menu offering breakfast, lunch and dinner. I stopped in for breakfast and ordered a couple eggs with toast and coffee, my friend ordered the pancakes. The coffee was very good and our cups were always full. The staff was friendly and they made us feel welcome from the moment we walked in until we left. You could tell they have a lot of regular customers dining there. Nice job!

Locally-Made Soft-Serve and Shake Mix

For a longer shelf life, cost savings and freshness you can taste, it’s always better to buy local; and when it comes to soft serve dessert and shake mixes, the company and brand worth buying from is Instant Whip Foods.

Made in Chicago, their delicious softserve and shake mix has many advantages

over competitive brands, including offering a savings of up to 50% over what other brands cost. They also offer predictable, stable pricing to help you manage costs. Their creamy mixes are Kosher and are available direct delivered on their own trucks or through most major distributors. For samples, see their ad on page 5.

Preventing Pests From Creating Foodborne Illnesses in Restaurants

Brad Michael, 41, of Chicago felt fine one minute and was convulsing the next. “I thought I was going to die,” he said. “I knew it wasn’t the flu because my girlfriend didn’t get sick but I couldn’t imagine what could have made me so sick so fast.”

It was listeria, likely caused by a recent outbreak in dairy products across the country.

“Listeria is just one of the foodborne illnesses that kill about 3,000 people each year in the U.S.,” said Stan Cope, PhD, a renowned public health entomologist and technical director with Rose Pest Solutions, www. rosepestcontrol.com. “It can live in food without being detected, lurking in our refrigerators for up to a month, poised to make anyone eating it very sick.”

The recent listeria outbreak in several U.S. states is just one potentially deadly foodborne illness that experts say make 1 in 6 Americans sick, according to the Centers for Disease Control (CDC). That’s roughly 48 million people with 128,000 of them requiring hospitalization.

yourself projects. You need a professional with experience who knows what they are doing. If issues like these are ignored and word of mouth doesn’t cause patrons to leave for good, the financial impact alone could ruin a business,” he added.

The National Library of Medicine estimates “that the cost of a single foodborne illness outbreak ranged from $3,968 to $1.9 million for a fast-food restaurant, $6,330 to $2.1 million for a fast-casual restaurant, $8,030 to $2.2 million for a casual-dining restaurant, and $8273 to $2.6 million for a fine-dining restaurant.” These figures were based on an outbreak with five people getting sick, “with no lost revenue, lawsuits, legal fees, or fines, to a 250-person outbreak, with high lost revenue (100 meals lost per illness), and a high amount of lawsuits and legal fees ($1,656,569) and fines ($100,000).”

A hit like that can encompass not only the restaurant’s annual marketing costs but also the entire year’s profits and revenue.

“If merely thinking about listeria is not enough to make you queasy, this one could do the trick: Most people don’t know that the common house fly is really known as a filth fly,” Dr. Cope said. “They transport bacteria. They literally eat filth. They lay eggs on filth. They regurgitate on food to liquefy it then eat it again. And the crowning moment is when they contaminate food and surfaces by defecating on them. It’s not a pretty picture,” he said.

Other common filth flies include blow flies, flesh flies, stable flies, fruit flies and drain flies and the list goes on.

Of course, cockroaches are another common disease carrying vector. They can transmit Salmonella, Staphylococcus, E.coli, typhoid fever and gastroenteritis , to name a few dread diseases.

“The key to controlling and getting rid of any pest is to find the source and correct the problem,” said Dr. Cope. “These are not a do it

The NLM concludes that “The cost of a single foodborne illness outbreak to a restaurant can be substantial and outweigh the typical costs of prevention and control measures.”

“This is precisely why it’s critical for restaurants and hospitality establishments to institute a comprehensive pest and rodent control program to not only protect customers but also your bottom line,” Dr. Cope said. “If your establishment becomes known for foodborne illnesses, there may be no way to recover.”

Rose and sister brand Franklin Pest Solutions has been protecting restaurants and bars from pests throughout the Chicago area for generations, longer than any other pest company in the industry.

Successful restaurant pest prevention begins with a strong pest management partnership between an establishment’s staff and their specially certified experts. It’s these relationships that have kept their business thriving for over 160 years.

– See the Rose Pest Solutions ad on page 44.

Partnership Agreements

Lease

• Bubble Tea Essentials: “Premium Beverage Mixes, Fruit Purees, Exquisite Toppings, and All the Necessary Equipment & Supplies!”

• Dessert Options: “Delight in Our Exclusive Mochi Waffle Pastries – A Sweet Addition to Your Menu!”

ESTABLISHED REPUTATION:

PROFESSIONAL SERVICES

• Expert Training: “Learn from the Best

– Elevate Your Bubble Tea Skills!”

• Custom Branding: “Make Your Mark

– Personalized Products for Unique Branding!”

• Local Delivery: “Efficient, Weekly Delivery

– Bringing Quality to Your Doorstep!”

• “Proudly Serving Since 2003 – A Legacy of Quality and Innovation in the Bubble Tea Industry!”

Breakfast Sales Grew for First Time Since 2019

Negotiations

Union Negotiations

Vendor Agreement

Reviews

Buy/Sell Agreements

Wage & Hour Issues

Chicagoland’s Most Experienced & Knowledgeable Hospitality Insurance Specialists Since 1906

For a free quote call:

Gloria Cacciatore-Turan 312-264 -6055

cacciatoreinsurance.com

“ What do you need to start a business?

Three simple things: know your product better than anyone, know your customer, and have a burning desire to succeed. ”

– Dave Thomas

Technomic’s latest Breakfast Multi Client Study offers an indepth analysis of this increasingly popular daypart, spotlighting the opportunities that exist for operators, manufacturers and distributors. Compared to 2021, not only are more operators offering breakfast and brunch, but more consumers report that they have increased their frequency of purchasing breakfast away from home. Plus, foodservice breakfast sales are up in this same time

period. However, the daypart isn’t without its challenges, as increasing prices and labor shortages continue to impact the industry.

“In 2023, breakfast foodservice sales surpassed 2019 sales for the first time,” said Wade Hanson, senior principal at Technomic. “Looking ahead, breakfast foodservice sales are poised to remain on a growth trajectory, while operators will adapt menus to address continued challenges, such as labor shortages and rising costs.”

Italian Stallions Beef Rolls from Bari Foods

Bari Foods, a leading Italian Beef manufacturer, is launching the new Italian Stallions Brand of beef rolls . According to brothers Nick and Chris Favia, owners of the second generation company, “We wanted to come up with a fun, new and innovative way for people to enjoy our Italian Beef, and egg rolls seem like a fun, easy, affordable way for everyone to enjoy a taste of what we know and love in Chicago, our famous Italian Beef.”

Made by hand in Chicago, these delicious 3-ounce rolls have a crispy, crunchy coating and are filled with Bari Italian Beef, giardiniera and cheese.

Bari Foods has a strong distribution network which includes Greco and Sons, PFG, and Reinhart among others.

For samples or ordering information, see their ad on page 19 and be sure to try out the hottest new appetizer to the scene. Sure to be a runaway favorite on any quick service, sports bar, concession or restaurant menu.

– See the Bari Foods ad on page 19.

How Much is My Restaurant Worth?

Not sure how much your restaurant is worth? You may be interested in learning the value of your restaurant business for a number of reasons. You may be planning to sell the restaurant or may need to obtain the value for financial or estate planning, retirement, a divorce or buying out a partner. Whatever reason, your restaurant is likely a significant portion of your family’s net worth and it is important to have a sense of its value.

The fair market value (“FMV”) of your restaurant will likely be determined based on a multiple of its earnings or cash flow also known as EBITDA (Earnings Before Interest, Taxes, Depreciation, and Amortization). Unfortunately, the original cost to build, remodel or fit out your restaurant is not considered when calculating the FMV. So, how do we determine the EBITDA and assign the appropriate multiple valuation?

The first step is to calculate earnings. The best way is to review the most recent three years of federal tax returns. Accounting records such as Quickbooks are also useful. An interested party will also want to review sales tax returns and perform other diligence.

When studying the last three years of EBITDA, the most recent years are weighted more heavily. A fair consideration could be weighting the most recent year 50%, second most recent year 35% and the third year weighted at 15%. If you have not filed your most recent annual federal income tax return, you could use the past 12-month period.

EBITDA (for this purpose) is calculated by the following formula:

• Net Income from tax return.

• Plus: Interest, Depreciation and Amortization.

• Plus: Owner’s salary and any of the owner’s benefits previously deducted from Net Income such as retirement plans, healthcare or other discretionary expenses like personal phone bills, auto expenses or country club memberships. Family member compensation should also be added back to Net Income

• If the building is owned, the buyer would impute a market rent or calculate a separate the value of the land and building. It is Important to not ‘double count’ the value of both the business and the building. Now that we have a weighted EBITDA calculated, we need to apply a multiple to determine the value of the business. Don’t get carried away with outsized valuations you see in the stock market. Those multiples are based on fast nationwide growth chains. A conservative multiple for a local restaurant is 1.5x to 3x. An investor is considering this like an annuity or return on their investment. Even a mature restaurant with consistent earnings has a much higher risk than many other places a buyer can invest. Multiples will vary based on a number of factors such as the selling owner’s presence, full versus quick service, the age and the sales volume of the restaurant. Also consider the passive ownership, minimal family involvement, quality of the equipment and remaining lease term.

If you’re serious about selling your restaurant, it’s recommended to work with a qualified valuation expert.

– Ron DiNella is a restaurant finance executive with over thirty years experience leading growing restaurant chains with outlets across North America and Asia.

YOUR VEHICLE GRAPHICS SPECIALISTS

• Menu Boards

• Exterior Signage

• Menu Boards

• Window Graphics

• Wall Murals

• Banners

Call

www.AmericanGraph.com

Monday, June 3

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

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

Free to Attend, Learn and Network.

Free Food Tastings and Raffle Prizes.

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

“ The early bird gets the worm, but the second mouse gets the cheese.”

Templeton Announces Inaugural Bourbon as Its Premier Distillate

Templeton, the legendary American Whiskey Distillery, declares the debut of its inaugural Templeton Fortitude Bourbon, hitting shelves nationwide. This occasion signifies a historic milestone as the hometown-crafted distillery unveils its first bourbon release and maiden distillate from Templeton Distillery, Iowa, a high rye mash bill matured to perfection in premium first-fill American Oak Barrels. Embracing its legacy deeply rooted in the Prohibition era, Templeton has flourished into a nationally recognized name, bringing exceptional craftsmanship to its whiskey.

Pollo Campero Celebrates 100th Restaurant

Family founded in Guatemala in 1971, Pollo Campero is a quick-service restaurant specializing in uniquely flavorful chicken and a diverse menu offering individual and family meals made with quality ingredients. Using family recipes passed down from generation to generation and a fried chicken recipe that is considered a national treasure of Guatemala, Pollo Campero offers tender, juicy, hand-breaded fried chicken

and slow-marinated, citrus-infused grilled chicken that is always fresh and prepared daily. Pollo Campero also offers delicious, hand-crafted sides inspired by the brand's roots in Latin America. Since its beginnings as a small, family-owned restaurant, Pollo Campero has grown to 100 locations in the U.S. and more than 350 restaurants around the world.

– Steven Wright

‘Four Seasons’ continued from cover

Sommelier Pierre Lasserre all of which worked or currently work at the Hotel.

“This dinner was a celebration of the enduring excellence of Four Seasons Hotel Chicago and the talented individuals who have contributed to its success over the past 35 years,” remarked Chef Ritchie Farina. “It was an honor to collaborate with esteemed alumni chefs and create an unforgettable dining experience for our guests, all while supporting the important work of Howard Brown Health.”

About Four Seasons Chicago: A vibrant hub of culture, style and energy, their newly transformed Hotel is iconic luxury boldly reimagined to capture the essence of Chicago through inspired food, drink, art and music. Experience unrivaled lake and skyline views at the heart of Magnificent Mile and North Michigan Avenue’s best shopping and attractions. Access to 900 Shops one floor below the hotel. Offering unforgettable guest experiences with luxury guest rooms with Lake Michigan views. Amenities include spa and fitness centre, infinity edge indoor pool and meeting and event space. Four Seasons Chicago is located at 120 E. Delaware Place in Chicago. For more information visit: fourseasons.com/chicago

Restaurant Companies Will Spend More on Ads

Several restaurant companies have reported plans to increase investments in marketing and advertising, often stressing value propositions to stay top-of-mind with budget-conscious consumers. Brinker International expects to spend $20 million more on advertising this year over 2023, Potbelly is beefing up its advertising budget by about 20% and Shake Shack reports it will also increase its spend with a focus on digital channels.

– Source: nrn.com

Unclaimed Cash on the Table

• Available Direct and Thru Distributors

• Gluten-Free Options

• All-Natural Choices

• Seasonal Flavors

Family Owned & Operated Since 1935

The iconic Jekyll Island Club Resort and the AAA Four Diamond Jekyll Ocean Club unveiled a stunning $25 million transformation that celebrates the resort’s history while reflecting the joyful opulence of the early 20th century. The Jekyll Island Club Resort is nestled between the salt marshes of the East River and the Atlantic Ocean in Georgia’s Golden Isles.

What AAP Staff Can Do for You

As a partner to your HR department we are experts at reducing your employee cost risks and liabilities. Our programs may include payroll, benefits, HR compliance, workers’ comp, hiring, hiring temporary employees and timekeeping, while eliminating all liability in employee affairs. We assume those liabilities for our clients.

Save Time and Increase Productivity

Let All About Personnel become the Employer of Record (EOR) for you. What does that mean? We handle all the back office tasks such as payroll, benefits, taxes, and work comp. Whether it’s the production floor only or your entire company we will create the right program that your looking for.

Reduce Costs

Having AAP as the Employer of Record saves time and money as we take over the process of tax filings, work comp, safety, and all reporting to government agencies. We are your one stop shop to back office management.

Guaranteed Full Compliance

AAP provides full compliance with labor and employment laws. We ensure that all operating procedures adhere to regulations and are streamlined to run smoothly. We ensure that we meet the demands of any audits that are needed and required by running weekly internal audits on compliance, and hiring a third-party company to ensure that we have met government, client, and internal standards.

All About Personnel is a full service staffing and EOR partner with over 20 years of industry experience. We bring a consultative approach to our clients and strive to be more than just another agency.

• On-Site Programs

• Temporary Labor

• Direct Hire/Professional Placement

Overall, the cost of food, labor, utilities and services are higher and consuming a greater portion of a restaurant’s top line sales. Much can be done to control expenses. The key is to make adjustments without hurting the product and/ or services.

Bill Lecos Owner/Founder: Forklift Restaurant Consulting

Price increases and service charges are one approach. Taking into consideration regular customers: those already invested in your restaurant, would immediately and notably be impacted, there might be a better way to increase revenue and have customers agreeable with paying more.

What if there’s cash on the table waiting for you to claim it?

1. Add-On Dollars:

Consistently implemented, add-ons uptick check-averages significantly. They’re mutually beneficial to the entire restaurant and generally easy money generators.

• Add an appetizer, side dish, or a dessert to every table.

• Offer taste-samples of new or featured add-ons to customers as they wait or are at the bar.

• Service staff trained to suggest additional cost toppings and more expensive non-alcoholic specialty drinks in place of sodas.

• Never let the chance for a refill sale evaporate.

• Daily and weekly add-on or check average improvement contests with prizes for the team.

2. Collecting Repeater Cash:

Loyalty/Marketing programs reveal dining behaviors of members and provide incentives for off-time visits and services customers have yet to try. These programs have a relatively small cost and can provide enormous benefits:

• Gathering customer preferences and data to better serve them.

• Steering lunch customers to dinner, and both to brunch and happy hour.

• Birthday celebratory invites that include a free item.

• Child incentives – they bring paying adults.

• Customer bonuses when weekly or monthly visit numbers have been met.

3. Easily Implementable Ideas:

• Take out/delivery customers given enticements to try in-house dining.

• Promote early dining or delivery for people working from home.

• Design office and large group-friendly deliveries and offer orders packed for individual service.

• Develop a select menu of creative, high-margin, non-alcoholic drinks.

• If space allows, create accessible mock drive-thru by utilizing a front or side door, making it quick and simple for guests, restaurant staff, and delivery personnel. The easier it is, the more people will use the service.

Developing and maintaining a profitable restaurant is challenging. It is an ongoing and evolving process that may be revenued up by collecting cash already waiting on the table.

– You can find the Forklift consulting ad on page 28.

TRADITION, VERSATILITY, & AUTHENTIC FLAVOR

At Performance Foodservice, we understand that community and culinary culture go hand-in-hand. That’s why we collaborate with suppliers from Mexico, Central America, and South America to bring customers our Contigo® line of products and ingredients, sourced authentically to reflect the diversity of Latin and Hispanic kitchens.

LOOKING FOR A NEW CAREER? WE’RE HIRING!

QUALIFIED AREA MANAGERS, WAREHOUSE STAFF, AND CLASS A, B & TRAINEE DRIVERS. SCAN THE QR CODE FOR MORE DETAILS.

SERVING THE GREATER CHICAGOLAND AREA

performancefoodservice.com

Michael

R.Maddox College of DuPage

Culinary Arts, Culinology and Baking/Pastry Arts

425 Fawell Blvd.

Glen Ellyn, IL 60137 Fresh-Pressed Juices Delivered Weekly!

• 20+ Fresh Pressed Juices

• Free Local Delivery

Birthplace: Peoria, Illinois.

Current Position: Chef Instructor/Associate Professor.

First Foodservice Job: Dishwasher/busboy at small restaurant in central Illinois.

Favorite Food: Properly made reuben sandwich (with) house-made thousand-island and sous-vide corned beef.

• Custom Mocktail Juice Blends

Awards/Honors: 2009 James Beard Nominee for Midwest Best Chef of the Year; 2010 Zagat Guide and Chicago Magazines, “One of the Top 50 Chefs in Chicago”; 2012 Crain’s Magazine, One of the Top Five “Hands-On” Classes in Chicagoland; 2012 Zagat Guide “One of the top 50 Chefs in Chicago”; 2014 COD Student ACF Team Coach, Silver Medal, and First Place in Illinois Competition; 2014 COD Student ACF Team Coach, 6th Place in Midwest Regional Competition; 2015 COD Student ACF Team Coach, Gold Medal, and First Place in Illinois Competition; 2015 COD Student ACF Team Coach, 4th Place in Midwest Regional Competition; 2016 COD Student ACF Team Coach, Gold Medal (First time a First-Year team received Gold Medal in ACF Midwest Region); 2019 College of DuPage Outstanding Full-Time Faculty Award Nominee.

Memorable Customers: As chef/owner of Le Titi De Paris: Bill Wirtz (Blackhawks), BJ Armstrong (Chicago Bulls), Jim Miller (Chicago Bears), Ted Phillips (Chicago Bears), Peter Jennings (ABC News)

Worst Part of Job: In teaching culinary students, there is no “worst part of the job”, every day has been fulfilling by assisting our students grow on different levels for the hospitality industry.

Most Humorous Kitchen Mishap: A student, by mistake, used salt in place of sugar for a vanilla-bean ice cream.

Favorite Food to Prepare: Bouillabaisse and Cassoulet during the colder months. Fruit desserts, like Normandy Tart, during the summer.

What part of the job gives you the most pleasure?

Watching our students grow in their culinary skills, foundation of knowledge, and confidence as they will be the next generation of our industry.

If you couldn’t be a chef, what would you be? Work for the Department of Natural Resources because I truly enjoy being outside in nature.

Best advice you ever got was: Be professional, work hard and others will notice your professional skill and dedication to culinary arts.

“The bond between mothers and their children is one defined by love. As a mother’s prayers for her children are unending, so are the wisdom, grace, and strength they provide to their children.”

• Private Label Available Packed in 8 oz, Liter and Gallon Bottles Call Now for – George Washington

Where do you like to vacation? The Carolinas, Mississippi, Louisiana, and Punta Cana.

Who was your greatest culinary influence? My mentor, Chef Pierre Pollin, who taught about culinary arts as well as balancing one’s personal and professional lives.

Delivered Fresh 7 Days a Week!

Subway, one of the world’s largest restaurant brands, announced a 10-year agreement with PepsiCo to supply beverages in U.S. restaurants beginning January 1, 2025. Subway’s longstanding partnership with FritoLay will also be extended through 2030, bringing the brand’s U.S. snack and beverage portfolio together under one supplier and driving more efficiency across the system.

As Blommer Chocolates continues to evolve their business strategy to provide their customers with great products at a great value, the decision has been made to close the Chicago manufacturing facility. The Chicago facility is the original (1939) manufacturing plant of the Blommer group.

Long Grove Chocolate Fest will be held at 308 Old Henry Rd. in Historic Long Grove, Illinois May 17-19, 2024. Three days of live music, family activities, chocolate vendors, and chocolate experiences. Mark your calendars for the 2024 Illinois State Fair, running August 8-18 in Springfield, Illinois. Three-time Grammy winner and the most-awarded artist in Academy of Country Music history

Miranda Lambert will perform at the Illinois State Fair on Sat., Aug. 17, 2024. Play Hard, a new line of premium vodka seltzers combining sophisticated flavors and the iconic Playboy brand, announces its expansion to the Illinois market.

Play Hard has reached a new multiyear partnership agreement with the Chicago White Sox, naming the vibrant, new Chicago-based vodka seltzer brand the new official RTD sponsor of the White Sox. Race to the Flag 5K will be held on May 19, 2024 at Ty Warner Park 800 Blackhawk Dr. in Westmont, Illinois. This is a chip timed 5K WALK/RUN benefiting People’s Resource Center in Westmont, and Honoring our veterans on Memorial Day weekend. Renowned international mixologist and Drink Masters Season 1 finalist, Tao Zrafi, unveils his latest creation, No School Tomorrow, in Itasca, Il. Opening his first brickand-mortar concept, Zrafi’s new cocktail bar will be located within the Itasca Country Club campus, staffed by locally-sourced talent.

Shake Shack Opens Illinois’ First Drive-Thru Location in Bloomingdale at 291 Springfield Drive. The Bloomingdale Shack joins as the first drive-thru Shack and the eleventh Shack in Illinois. The Lake County Food Truck Festival is returning to the Lake County Fairgrounds located at 1060 East Jefferson Rd. in Grayslake, Illinois with over 40 food vendors on May 24,2024, from 4pm to 9pm. The festival will feature a wide variety of food trucks serving up everything from savory meals, to sweet treats. The Food Safety Summit will be held May 6-9,2024 at the Donald E. Stephens Convention Center 5555 N. River Rd. in Rosemont, Illinois. The Summit provides a 3-day comprehensive educational program to learn from subject matter experts, trainers, exchange ideas and find solutions to your current job challenges. The Picklr, headquartered in Utah, is planning to open a new pickleball facility which will be located at 1555 S. Lake St. in Mundelein, Illinois with eight indoor courts. They recently opened a location at 740 Illinois Rte. 59 in Naperville, Illinois. They have numerous locations. This summer, as part of Parachute’s ten-year anniversary, Chefs Beverly Kim and Johnny Clark will debut a new high fidelity music bar and restaurant, Parachute Hi-Fi. The new experience will be an expansion of the Parachute brand, and will be housed at the previous location of Kim and Clark’s flagship restaurant at 3500 N Elston, Chicago. Wine on the Fox 2024 Wine Tasting Festival will be held May 4-5,2024 along the banks of the Fox River at Hudson Crossing Park 65 N. Harrison St. in Oswego. Enjoy more than 100 regional wine selections, live music and tasty local food.

Ummo Steps into Spring with New Brunch! The River North spot brings a sophisticated touch to the Chicago brunch scene along with a mid-week pre-fixe menu, live jazz nights, and more. “We’re grateful for the incredible support we’ve received from the local community since opening Ummo last summer” shares Chef/ Partner Jose Sosa. “Brunch is the natural next step in Ummo’s journey and we’re excited to see how our guests respond to the unique dishes we’ve created for them.”

Hampton by Hilton Looks to the Future

Hampton by Hilton, Hilton’s global powerhouse brand with 3,000 properties worldwide, is reinforcing its brand strength and dedication to innovation with the announcement of a new cutting-edge North American prototype and the unveiling of a refreshed global brand identity. These endeavors signify Hampton’s steadfast commitment to pushing boundaries and redefining the category which it pioneered.

Hidden Valley Ranch and Cheez-It Join Forces to Create the Cheeziest Ranch Yet. Cheezy Ranch is made with 100% real cheese and the “zesty” flavor of ranch and delivers a “rich and savory flavor experience. The new Hidden Valley Ranch flavor – along with six additional flavors hits shelves this spring.

3Legged Coffee Brewery Kickstarter Campaign

CHICAGO’S #1 BBQ SPICE EXPERT

As one of the industry’s most respected BBQ experts, Phil Wingo is passionate about helping others. From our full line of rubs, seasonings, blends and sauces to customized and private label items available in Bulk and Retail Sizes, we have the products and expertise to help you generate new sales and profits! Call us today.

Seasoning Blends and Rubs

BBQ and Hot Sauces

Nashville Hot Chicken, Breadings and Marinades

Ubons Bloody Mary Mix

Live Fire and Smoked Meat Consulting

Ready for a fresh coffee experience? 3Legged Brewing has been revolutionizing coffee culture in the Chicago area. Yami Hu, alongside her husband Jeremy and their loyal threelegged dog Mogwai, have been a familiar sight at farmers’ markets and local events, serving up clean, healthy, and delicious coffee from their tap trailer.

In the past year, Yami Hu has been turning her dream into reality by expanding ready-todrink coffee distribution to specialty grocery stores, gas stations, bakeries, and even the Independence Grove Forest Preserve in Libertyville. With overwhelming community support and persistent customer inquiries about opening a brick-and-mortar space, Yami embarked on a quest to establish the

first-of-its-kind coffee brewery in Lindenhurst, a northern suburb of Chicago.

Once completed, this community-centric, cozy cafe will serve as a gathering place, host events, and provide a conducive environment for remote workers. Besides their delicious cold brew on tap, they will also serve teas, pastries, sandwiches, empanadas and more from other local market vendors.

Currently offering four classic flavors of nitro cold brew in cans: French Vanilla, Caramel, Irish Cream, and Black Unsweetened, 3Legged Coffee Brewery aims to raise funds through their Kickstarter Campaign with a goal of $15,000. The funds raised will support the production of their next generation of canned coffee and the launch of a new line of bagged coffee.

For a free sample presentation call Phil: PMInternationalUSA.com PorkMafia.us

The magazine buyers read, use and keep.

Private Label/Custom Blends 312-543-5368

TUCKEY’S TIPS

By Lauren N. Tuckey, Esq. and Megan A. Smith, Esq.

New Law Requiring Disclosure of Company Ownership

Since January 1, 2024, many companies have been required to report information to the U.S. government about who ultimately owns and controls them. This is being called the “Beneficial Ownership Information Reporting Rule.”

What is beneficial ownership information? Beneficial ownership information refers to identifying information about the individuals who directly or indirectly own or control a company.

What companies will be required to report beneficial ownership information? Companies required to report are called “reporting companies.” There are two types of reporting companies:

• Domestic reporting companies: corporations, limited liability companies, and any other entities created by the filing of a document with a secretary of state or any similar office in the United States.

• Foreign reporting companies: entities (including corporations and limited liability companies) formed under the law of a foreign country that have registered to do business in the United States by filing a document with a secretary of state or any similar office.

Why do companies have to report beneficial ownership information to the U.S. Department of the Treasury? In 2021, Congress passed the Corporate Transparency Act which created a new beneficial ownership information reporting requirement as part of an effort to make it harder for bad actors to hide or benefit from ill-gotten gains obtained through shell companies or other ownership structures.

When do I need to report my company’s beneficial ownership information to the Financial Crimes Enforcement Network “FinCEN”? A reporting company created or registered to do business before January 1, 2024 will have until January 1, 2025 to file its initial beneficial ownership information report.

How will I report my company’s beneficial ownership information? If you are required to report your company’s beneficial ownership information, you will do so electronically through a secure filing system available via FinCEN’s website. There is no fee associated with submission. The form to report will be available on FinCEN’s website. Most reporting companies will be able to submit their beneficial ownership information on their own using FinCEN guidance. Anyone whom the reporting company authorizes to act on its behalf may file the report on the company’s behalf.

A reporting company will have to report: its legal name; any trade names (“doing business as” or “trading as”) names; the street address of its principal place of business; its jurisdiction of formation or registration; and its taxpayer identification number.

Each beneficial owner must provide: the individual’s name; date of birth; residential address; and an identifying number from an acceptable identification document such as a passport or U.S. driver’s license.

Are there penalties for not filing on time or filing incorrectly? If you correct a mistake or omission within ninety (90) days of the deadline for the original report, you may avoid being penalized. However, you could face civil and criminal penalties if you disregard your beneficial ownership information reporting obligations.

– Find the Tuckey Law ad on page 8.

Shicken Introduces Restaurant-Quality Range of Plant-Based Curry and Kebab-Ready Meals

Shicken was Founded inside a family kitchen in 2020 using traditional recipes passed down by Satvinder’s grandmother. Shicken, the family-run plant-based food superbrand that offers meat-free meals without sacrificing flavors, has just launched into 410 Sprouts Farmers Market stores nationwide, making Shicken the firsts and only ethnic Asian founded brand to make it to mainstream retailers in the US, shortly after conquering the palates of the UK, Iceland, Sweden and France.

Lauren N. Tuckey, Esq.

AROUND CHICAGO With VALERIE MILLER

Trust K & L Auctions to Get You the Highest Prices for Your Restaurant, Bar and Commercial Equipment

Call Today: 847-854-9913 luis@KandLLiquidations.com Our

ITALIAN BEEF

All Natural Flavor Since 1934

n ONLY NATURAL INGREDIENTS

n HOT & MILD ITALIAN SAUSAGE

WHOLESALE CASH & CARRY

• CALL FOR SAMPLES: 773-237-7530

Haribo, America’s #1 gummi brand, has launched a brand-new gummi variety: Unicorn-i-licious, a magical treat as colorful and cute as it is tasty. The new gummi features a rainbow of adorable unicorns in six unique flavors: Apple, Blue Raspberry, Berry Punch, Banana, and for the first time, Cotton Candy and Tangerine.

Tre Dita from Chef Evan Funke and Lettuce Entertain You Restaurants Now Open at The St. Regis Chicago

Tre Dita (401 E. Wacker Drive, 2nd Floor, Chicago, IL) and Bar Tre Dita are now open at The St. Regis Chicago.

A collaboration between award-winning Chef Evan Funke (Funke, Mother Wolf, Felix) and Lettuce Entertain You Restaurants, Tre Dita marks the Los Angeles-based chef’s first Chicago restaurant . Italian for “three fingers,” Tre Dita is a nod to the precise thickness of a properly cut bistecca Fiorentina, which the “Cucina Toscana” serves from its open-hearth, wood-fired grill, along with handmade pastas and more. Located on the second floor of The St. Regis Chicago, designed by award-winning architect Jeanne Gang, Tre Dita offers sweeping views of Lake Michigan and the Chicago River in Chicago’s Lakeshore East.

At the heart of Tre Dita, which Vetrina Toscana has designated as the first certified Tuscan restaurant in the United States, is Funke’s renowned temperature and humidity-controlled “pasta lab” seen as guests pass through an arched walk.

Tre Dita draws inspiration from many areas within Tuscany, including lesser-traveled towns like Pontremoli, Pienza, and Chiusi. The menu highlights Antipasti and Insalati, traditional, handmade Tuscan pastas, specialties cooked on the wood-fired grill, plus a selection of steaks.

“When you visit a restaurant in Florence, Lucca or Livorno, you meet a constant in themes and traditions - handmade pasta, wood-fired cooking, and bistecca. Tre Dita is a place where those traditions can live in full illustration,” says Funke, Chef/Partner, Tre Dita.

Menu highlights include Chef Funke’s signature Schiacciata Bianca, a house-made rosemary and sea salt focaccia toscana, Fiori di Zucca, squash blossoms with ricotta fresca and Parmigiano Reggiano, and Gamberi in Salsa Verde, Prawns in a fresh Italian Salsa Verde. Additional highlights include Tagliatelle al Ragù, with pecorino grande and finocchietto and Tortelli di Zucca, handmade parcels filled with winter squash dressed with melted butter and sage. The centerpiece of the restaurant, an open flame, wood-fired grill, boasts specialties such as Pesce Spada alla Ghiotta, an on-the-bone swordfish, Pollo alla Toscana, a whole garlic roasted Green Circle chicken and the namesake Bistecca alla Fiorentina.

Adjacent to Tre Dita is Bar Tre Dita, which serves as one of two bars in The St. Regis Chicago. With a focus on Italian spirits and whiskies from around the world, Bar Tre Dita serves St. Regis signature cocktails, Italian wines and specialty cocktails crafted by Bar and Spirits Director Diane Corcoran. The bar offers a variety of seating options for 120 guests, including 14 seats at the bar, lounge seating and more.

Tre Dita is open for dinner seven days a week from 5:00 PM - 9:30 PM. Bar Tre Dita is open Sunday-Thursday from 4:00 PM -10:00 PM, with the bar remaining open for drinks until midnight, and Friday-Saturday from 4:00 PM -11:00 PM with the bar remaining open for drinks until 1:00 AM. Reservations are available by calling 312-725-1724 and on OpenTable.

Chef Evan Funke

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. For Personalized Service, Call us Today! Phone: 877– 427–2499 http://www.maccarb.com

Downey Jr.’s Coffee Brand Adds RTD Options

Happy, the coffee brand launched earlier this year by actor Robert Downey Jr. and consumer packaged goods veteran Craig Dubitsky, has added a ready-to-drink line to its portfolio to boost brand appeal with younger consumers, said Dubitsky. The 11-ounce canned range offers three latte flavors and one cold brew variety. – Source: BevNet

Online Grocery Platforms Helps Wellness-Focussed Shoppers

Grocers are looking to offer personalized health services through company websites and apps as 82% of US consumers report that wellness is a top or important priority in their lives , according to the 2023 McKinsey Future of Wellness Survey. Albertsons offers Sincerely Health as a digital platform that helps shoppers track health goals and see how many of their food purchases meet USDA dietary guidelines while H-E-B dietitians offer telehealth visits and Meijer has a virtual nutrition coaching service.

– Source: Progressive Grocer

Professor Pizza Partners with The Fifty/50 Group, Celebrates Opening of New Location

Professor Pizza proudly announces its collaboration with The Fifty/50 Group, unveiling its latest establishment in Old Town, Chicago. Formerly a pop-up at Tetto in West Loop, Professor Pizza now resides permanently at 1610 N Wells St, marking a significant milestone. They celebrated their grand opening on April 12th.

Chef Scardino’s expanded menu promises a culinary journey beyond pizzas, featuring pastas, sandwiches, and appetizers, all infused with his signature flair. Teaming up with Fifty/50’s pastry chef, Chris Texiera, Professor Pizza delves into the art of bread-making, offering patrons delightful experiments in dough. As Professor Pizza establishes roots in Old Town, the West Loop location will continue serving until further notice.

Dollar Tree and Family Dollar to Close 1,000 Stores

Dollar Tree Inc. plans to close 600 of its Family Dollar stores during the first half of the year. The retailer also intends to close an additional 370 Family Dollar stores and 30 Dollar Tree stores in the coming years as leases expire. Consolidated net sales for the fourth quarter rose 12% to $8.6 billion from $7.7 billion year over year. Quarterly net sales at the company’s namesake banner rose 15% to nearly $5 billion, up from $4.3 billion a year earlier. Family Dollar net sales rose 7% to $3.7 from $3.4 billion. Overall, the company posted a net loss of $1.7 billion for Q4. For the full year, consolidated net sales rose 8% to $30.6 billion from $28.3 billion a year earlier. However, the company swung to a net loss of $998 million from a prior year profit of $1.62 billion. Overall samestore sales increased 4.6%. By banner, Dollar Tree’s comps rose nearly 6%, while Family Dollar’s comps grew 3.2%.

– Source: Grocery Dive

BOOKSHELF

The Patron Saints of Grocery

Author: Adam Jonathan Kaat

Publishers: Inspired Forever Books

ISBN-13: 978-1948903684

When the novelty and initial shock of the pandemic have worn off, what’s left for the forgotten “heroes” working the front lines of our essential stores? Understaffed and underpaid, the crew at Dream Grocers simply survive day by day, and Daniel starts to feel the numbness stemming from an under appreciated life. Working hard and climbing the ranks feel meaningless without any recognition, and the slow grind of retail life begins to take its toll.

The Patron Saints of Grocery picks up after the events of Life on the Grocery Line, and checks back in on Daniel while he navigates a year in the life of a grocery-store employee amid the confusion of Covid-19. New pressures from climbing the corporate ladder, protocols and regulations from the government, and the increasingly restless public will all impose their wills on his dreams. Will he finally get the push he needs to prioritize a secret alternative life moonlighting as a panda for social media, or will he just fade away into the retail abyss? –

“Reward

Total Restaurant Supply Joins the CES Family

CES Family of Companies (CES), a portfolio company of Cooper Management, LLC, and a leading supplier of Food Equipment, Supplies, and Service, has acquired Total Restaurant Supply, a leading seller of Food Equipment and Supplies to restaurants . The transaction closed on March 29th, 2024, and an official announcement was made to TRS’s employees at the Company’s Rochester, MN headquarters that day. The acquisition is a continuation of CES’ efforts to expand its Food Industry offering. PFS (pfs-law.com), and Miller Cooper (millercooper.com) were advisors to the transaction.

“Total Restaurant Supply is an impressive business serving much of southern Minnesota. Gary Utesch, alongside Justin Utesch, Zach Utesch and the entire team have built a well merchandised Food Service Dealership that has become the go to location in Rochester. We are honored to welcome the TRS team to our CES Family of Companies,” said Tyler Jeffrey, CEO of CES.

“I’m extremely excited for the TRS employees. The combination with CES creates opportunities for growth. Combining TRS and the other Food

Service Dealers in the CES Family will allow us to offer our customers even more, including design and project work. We like the strategy of providing family company service with the buying power, resources, and training a larger company like CES provides” said Gary Utesch, TRS Founder. “The CES Family of Companies has built a great reputation as a good landing spot for founder led businesses. I’m excited to see the TRS legacy live on long into the future.”

The acquisition of TRS fits into CES’ strategy to be the regional leader in food Equipment, Supplies, and Service. Through this acquisition, CES grows its network of Food Service Dealers and expands our footprint to the state of Minnesota. As our eighth acquisition in 2.5 years, we continue to provide opportunities for employees and better value for customers.

Elliot Wheeler, Chief Investment Officer of Cooper Management LLC, said “We are thrilled to welcome Gary, Justin, Zach, and the entire TRS team to the CES family. We remain steadfast in growing the business to create a special community for customers, vendors, and most of all, our talented employees. The acquisition of TRS is a continuation of this strategy and our long-term vision.”

America’s Low-Price Leader, Aldi expands footprint nationwide with 800 new stores by the end of 2028. Aldi will invest more than $9 billion over the next five years on its national expansion, adding new locations across the country.

American Culinary Federation Awards Presidential Medallion to Roger Kreager, Owner of Chef Source. This award is the highest distinction bestowed by the organization. It recognizes individuals who exemplify unwavering dedication to the culinary arts and who have made significant contributions to the industry. Applegate Farms, announces goal to source Entire Beef Hot Dog Portfolio from 100% Certified Regenerative Beef by the End of 2025. This goal will transition six million acres of grasslands to regenerative, which will increase current regenerative agriculture acreage in Applegate’s supply chain by more than 2,200 percent. Gilly’s Clubhouse, a Detroit-based upscale sports bar recently opened a 10,000+ square-foot sports lover’s dream and is located at 1550 Woodward Avenue. It features a 120-square-foot television, unique Detroit memorabilia, and custom artwork from local artists. Hilton announced an agreement with Adventurous Journeys Capital Partners (“AJ Capital”) to acquire the fan-favorite Graduate Hotels brand, adding a significant growth opportunity for the global hospitality leader in the fast-growing lifestyle hotel market. Nathan’s Famous, the American tradition serving New York favorites for more than 100 years, announced their continued international expansion in 2024. The brand, which recently opened virtual kitchens in Belgium and

France, multiple full-service franchised restaurants in Mexico City, currently operates in 19 countries globally. Seven Decades of Standard Setting - IHG hotels & resorts reinforces strength across its midscale portfolio. Strategic brand evolution and segment expertise drive growth with more than 3,600 open properties and nearly 800 in the Americas pipeline. The soft serve ice cream machines market projected to grow $962.5M by 2031, growing ice cream franchise business, rise in demand for soft serve ice cream machines, and proliferation of quick service restaurants (QSRs)-Allied Market Research. The butter market size to grow by USD $11.26M between 2022 to 2027, Increased awareness of health benefits of butter drives market growth - Technavio. The global meal kit delivery services market size reached $24.8B in 2023. Looking forward, IMARC Group expects the market to reach US$ 85.0 Billion by 2032, exhibiting a growth rate (CAGR) of 14.7% during 2024-2032. The Sweets & Snacks Expo will be held May 14-16, 2024 at the Indiana Convention Center in Indianapolis, IN. The Sweets & Snacks Expo is the premier event for the candy and snacking industries, convening thought leaders and industry experts to discover insights, connect with fellow professionals, and drive these industries forward. Wing Snob the fast-casual, never-frozen chicken wing concept, continues on their path of rapid growth with explosive franchise expansion throughout the United States and Canada. There are plans to break 100 new locations by 2025.

Vienna Beef, the legendary Chicago-based company synonymous with premium hot dogs for over a century announced a new multi-year partnership with the Kansas City Royals which will now sell Vienna Beef hot dogs at Kauffman Stadium. As part of this partnership, Vienna Beef will also be the proud sponsor of the beloved Teenie Weenie Hot Dog Race held at every Sunday home game at Kauffman Stadium.

M:

O:

“

New USDA Product of USA Labeling Rule

Recently, the United Food and Commercial Workers International Union (UFCW), which represents 1.2 million essential workers in grocery and retail stores, meatpacking plants, and other essential industries across North America, released the following statement in support of the U.S. Department of Agriculture’s (USDA) Product of USA rule. This new rule mandates that any meat, poultry, and egg-based products that are labeled as “product of the USA” must be derived from an animal that was born, raised, and slaughtered in the country.

– Source: ufcw.org

The WRA’s Wisconsin Food & Hospitality Expo 2024 was a business-to-business trade show bringing together decision-makers from key market segments within the foodservice and hospitality industries , and Food Industry News was proud to be an exhibitor. The one day event welcomed over 1300 attendees. By 9 a.m., “walk-up” registrations exceeded the number of pre-registered guests attending the event. For information on their 2025 event, contact the Wisconsin Restaurant Association offices.

This Summer

Get Away with the Return of the Summer Baking Championship

It is a sweet escape this summer on the return of Food Network’s Summer Baking Championship, premiering Monday May 13 at 8 p.m. ET/ PT on Food Network. Host Jesse Palmer welcomes ten fresh bakers from around the country into the kitchen to prove their baking talents in summer-travel themed challenges. From rich, mile-high berry pies to delectable dessert tacos, the show’s bakers must impress judges Duff Goldman, Carla Hall, and Damaris Phillips to claim the title of Summer Baking Champion and the grand prize of $25,000.

Reducing Employee Turnover

Since the pandemic, one of the largest cost list issues that faces restaurant owners is labor turnover, and the struggles of obtaining and retaining staff. Loss of staff members, for any reason, is a costly endeavor. By having conversations, called “Stay Conversations” can build trust and can also incentivize employees to value their job more and work harder.

Things to discuss with employees at “Stay interviews” include:

• Status of employees intentions to stay on or to leave.

• If the employee is going through any

personal hardships.

• Potential costs to the restaurant if employee needs to be replaced.

• Uncover any issues the employee might have with other employees that they work with creating instability in the workplace.

• Status of the morale of restaurant staff. For transparency, it is often easier if an outsider conducts these interviews. Locallybased BottomLine Profits Restaurant Consultants offers this service to their clients.

To learn more about the services offered by BottomLine Profits, see their ad on page 22.

North America’s Premier

Culinary Academy for Pizza and Italian Cuisine

Commercial Product R & D

Pizzaioli Certification Traditional and Gluten-Free Recipe Development

Equipment Consulting and Sales Professional Seminars and Group Training Corporate Team Building

1970 University Lane, Lisle, IL 630-395-9958

PizzaCulinaryAcademy.com

Cary Miller Presents: PEOPLE SELLING THE FOOD INDUSTRY

This month I am proud to be pictured with Bill Konstantopoulos, owner of Bill Place, a quick-service restaurant in La Grange Park, Illinois celebrating its 40th year. Bill’s Place has a huge following which visit for their famous Broaster Chicken, Pizza and other fast-food favorites. Bill is proud of his team and the hard work, dedication and hospitality they provide to guests every day. The restaurant has an open kitchen so guests can see just how clean everything is. When you are ready for some great Broaster Chicken be sure to stop by to see Bill!

Nick and Chris Favia are the second-generation owners of Bari Foods , a company that manufactures slow-roasted Italian Beef, Italian sausage, meatballs, and giardiniera for the foodservice industry. New from this 30+ year-old company is the Italian Stallion brand of Rolls, which are handheld, handmade rolls with Bari’s famous Italian Beef and delicious giardiniera. The product is available through Greco & Sons. You can see their ad on page 19. Be sure to contact them for samples.

Chevonne Woodard is the owner and operator of Mr. Appliance of West Loop , a firm offering repairs and maintenance of foodservice, cooking, and refrigeration equipment. Chevonne understands that when something breaks in a kitchen, it needs to be fixed quickly. Her team of repair techs is all over the downtown and the West Loop areas of Chicago, enabling fast response times and low travel charges. Make your equipment last longer by having Mr. Appliance perform preventative maintenance and repairs. You can see Chevonne’s ad on page 26.

Rob Vrankoich is the owner of Your Propane Guys , a local firm providing propane tanks and patio heaters to all types of businesses in the food industry. With restaurant owners and managers working harder than ever, Rob’s service takes the “pain out of propane” by making sure you never run out of gas. If you use propane at your location, be sure to contact Your Propane Guys and take advantage of their service. You can see Rob’s ad on page 22.

Preston Gaspar is a chef and area sales representative for Nueske’s Applewood Smoked Meats , a family-owned Wisconsin-based company considered to be one of the leaders in smoked meats. This 80+ year-old company carefully selects its meats and uses secret smoking and seasoning methods to create legendary products, which include housemade sausages, three types of artisan bacon, hams, poultry, and other items. If you serve bacon or smoked meats, be sure to try Nueske’s products. They are available through better foodservice distributors.

Mike Florio is the owner of Michele Baking Company, a local Italian artisan wholesale bakery company. The company produces many types of breads and rolls. Now, many restaurants buy from more than one bakery. If you are looking for items that are different from what most other restaurants serve, contact Mike’s son Joseph at the Franklin Park, Illinois-based bakery.

Gabriela Parra is the owner of Plethora Trading , a Milwaukee-based company importing premium Pacific Lush shrimp from her family’s shrimp farm and hatchery in Mazatlan, Mexico. As a family-owned business, her company takes responsibility for every step of the process to ensure full traceability. The unique flavor of Pacific Lush shrimp comes from their clean practices, free of chemicals and phosphates, and the guarantee that no antibiotics are used throughout the process. Discover the clean flavor and benefits of using Pacific Lush Shrimp by contacting Gabriela for a sample presentation. They sell to distributors, processors, chefs, and supermarkets.

JonnyPops, a frozen pop company dedicated to spreading kindness, has announced the launch of four new Organic flavors for 2024! Organic Cotton Candy, Organic Tropical Paradise Punch, Organic Blue Wave, and Organic Berry Burst. These new flavors are Organic, Vegan, made in a peanut-free facility, and free from the Big 9 US Allergens. Plus, all JonnyPops are free from artificial dyes and artificial flavors.

It has been 75 years since the California Zephyr launched its first trip between the San Francisco Bay Area and Chicago. Amtrak’s California Zephyr train travels 2,438 miles over three days and two nights and passes through two mountain ranges: the Rockies and Sierra Nevada Range. Love’s Travel Stops celebrates 60 years of operations, marking a legacy of innovation, growth and community impact since its first store opened in Watonga, Oklahoma, in 1964. Love’s is the only major travel stop that is still family-owned and operated with 637 locations in 42 states. Mother’s Day Brunch is a special occasion and a way to celebrate mom. Show you Gratitude and Love to Mom, grandma or any motherly figure on Mother’s Day Sunday May 12,2024. Parker Migliorini International (PMI Foods) is continuing their partnership with the environmental nonprofit tree planting charity, One Tree Planted, to plant 10,000 more trees in the Amazon. This announcement is a part of PMI Foods’ long-term plan to plant 1,000,000 trees. Peonies are a flowering plant , easy to grow and low-maintenance making them a great choice for any gardener. Peonies need plenty of sun and well-drained soil. Peonies are beautiful and also a good choice for a wedding bouquet because they symbolize love and prosperity. SeaWorld is turning 60 this year, and the parks have revealed big plans to celebrate all year long. The parks are teasing what’s to come as the 60th celebrations get underway, including all-new themed rides and attractions coming this spring, and exciting new presentations and shows this summer. SpotHero is the leading parking reservation marketplace in North America with over $1 billion in parking reservations sold.

Millions of drivers use SpotHero’s mobile apps and website to find, book and access off-street parking in more than 8,000 locations in over 300 cities in the U.S. and Canada. The AAA Foundation’s study, based on in-depth crash investigations and national fatal crash data, estimates that drowsy driving is a factor in roughly ten times as many traffic fatalities as traditional crash data indicates. Just one hour less than the expert-recommended minimum of seven hours of sleep increases a driver’s risk of crashing. The Healdsburg Wine & Food Experience featuring the best of Sonoma County and worldrenowned food and wines will be held May 16-19, 2024. The festival will showcase the region’s makers, farmers, growers, winemakers, and chefs, alongside globally recognized wines from other great wine regions of the world. The Kentucky Derby takes place on the first Saturday in May at historic Churchill Downs in Louisville, Ky. Inaugurated in 1875, the legendary 1 1/4-mile race for three-year-olds is the longest continually-held major sporting event in North America and the first leg of horse racing’s Triple Crown series. There are 152,396 convenience stores operating in the United States, a 1.5% increase from last year’s store count, according to the 2024 NACS/NIQ Convenience Industry Store Count. Convenience stores sell an estimated 80% of the fuels purchased by consumers in the United States. Whiskey lovers, take a tour at Journeyman Distillery and the Featherbone Factory that houses it, in Three Oaks, Michigan. Learn the process of their grain -to-glass- spirits, gather in their private tasting room, sample spirits and discuss their mash bills and flavor profiles. (Age Restrictions - Participants must be 21+).

Offering Beautiful and Delicious Desserts for Every Menu.

On-Trend Innovative Desserts.

Delivered Fresh, Directly to Your Kitchen!

Cakes, Pastries, Grab-and-Go, and Savory Items.

Direct-to-Store Delivery in the following States and Areas: Illinois, Wisconsin, Michigan, Indiana, Iowa, Missouri, Kansas City, Cleveland, Ohio, Kentucky

“Mile High” Family-Style Restaurant Cakes and over 300 other items available, many pre- sliced.

For More Information, Call Today: 773-283-4430

www.SweetConnectionBakery.com

Oreo Cake Strawberry Cheesecake Cherry Cheesecake Chocolate Chip Cake Apple Caramel Cheesecake Banana Pudding Cake Black Forest Cake Oreo Cheesecake

BOOKSHELF

Flip Your Thinking to Ignite Your World

Author: Rob Cross

(Independently Published)

ISBN-13: 978-1736814291

The hamster wheel stops and it suddenly becomes clear; you have been literally pushing away the very things in life you want, all from how and what you think . Your thoughts have been steering your boat, from marriage to finances; from your career to your happiness.

Flip it! Vulnerability is power. Failure is necessary. Forgiveness is grace. Authenticity is your ticket. Coincidences don’t exist. Faith is knowing without having to know. Pain is gain. Your enemies are your teachers. And chocolate ice cream? Well, now that’s a major food group right there.

Flip Your Thinking is a powerful book packed with real and practical actions. It invites you to rise up and grab life by the horns in the manner you were designed when you came out of the oven. It’s all just waiting for you to Flip Your Thinking!

Bar & Restaurant Expo, the nation’s largest and most influential gathering of bar and restaurant owners and operators, returned to the Las Vegas Convention Center on March 18 – 20 welcoming a record 12,378 attendees, an 8% increase compared to 2023, who enjoyed exclusive access to leading suppliers, endless networking opportunities, expert speakers, educational workshops and more.

Texas Foodservice Industry Surpasses $100 Billion

According to the latest data from the U.S. Bureau of Labor Statistics, the Texas foodservice industry has achieved two major milestones, crossing the $100 billion sales threshold for the first time and graduating to the largest private sector employer in the state, surpassing the healthcare industry. These milestones and new data collected from a diverse group of restaurants across Texas reflect the resiliency of the industry.

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

AWNINGS

Hunzinger Williams Awnings

AWNINGS & CANOPIES

Chesterfield Awnings Page 06

AWNINGS - SALES & SERVICE

844-980-3135

773-239-1511

Thatcher Oaks Awnings Page 11 630-833-5700

BAGS-CUSTOM PRINTED

Bulldog Packaging 630-458-1152

BAKERS-WHOLESALE

Eli’s Cheesecakes Page 15

Il Mulino di Valenzano Bakery Page 16

BEEF New SBL Inc Page 32 773-376-8280 BEER GAS

MacCARB Page 22 877-427-2499

BEVERAGES

Boba Direct Page 08 866-4US-BOBA

Youth Juice Page

773-736-7417

847-671-5216

Lezza Spumoni & Desserts Page 14 708-547-5969

Ideal Bakery

773-631-6897

JR Dessert Bakery 773-465-6733

BAKERY-PRODUCTS

Chef’s Kitchen/Dearborn Page 10 773-801-1600

Instantwhip Chicago Page 05 773-235-5588

BAKLAVA

Libanais Sweets

BANNERS & POSTERS

Accurate Printing

BAR STOOLS

847-329-5060

708-824-0058

Chicago Booth Page 16 773-378-8400

Trendler Inc Page 40 773-255-4407

Waco Manufacturing

BAR SUPPLIES

AUCTIONS

Rick Levin & Associates Page 11

AUCTIONS & LIQUIDATIONS

K & L Liquidation Page 20

312-733-0054

Ramar Supply Co Page 16 708-233-0808

Schultz Supply 708-652-2020

BATCH FREEZERS

Kool Technologies

312-440-2000

847-854-9913

22 630-483-2256

Pork Mafia Inc Page 18 312-543-5368

CALAMARI

Fisherman’s Pride Page 48

CANNOLI & CANNOLI PRODUCTS

Lezza Spumoni & Desserts Page 14

CARPET CLEANING

Sexton Group Floor Care Page 45

CARRY OUT PACKAGING

Bulldog Packaging

CARRYOUT & CATERING PACKAGING

Alfa Restaurant Supply

CASH & CARRY OUTLETS

Chef’s Kitchen/Dearborn Page 10

CHAIRS

800-543-2110

708-547-5969

847-827-1188

630-458-1152

773-588-6688

773-801-1600

Trendler Inc Page 40 773-255-4407

CHAIRS-COMMERCIAL

Chicago Booth Page 16

773-378-8400

Waco Manufacturing 312-733-0054

CHARCUTERIE ITEMS

Specialty Food Show 212-482-6440

CHEESECAKES

Eli’s Cheesecakes Page 15 773-736-7417

CHEESES

Wiscon - Caputo Cheese Page 09

Miyoko’s Creamery

708-450-0074

262-705-5284

Specialty Food Show 212-482-6440

CHICKEN-PROGRAMS

FSI/Foodservice Solutions

CHILI

Bistro Soups (Div of Vienna Beef) Page 03

CLASSIFIED ADVERTISING

Food Industry News

CLEANING PRODUCTS

C-Soap a div of CSI Coker Service

847-719-6088

773-278-7800

847-699-3300

DECOR

Zap Props Page 06 773-376-2278

DELIVERY SERVICE

Delivery First Page 20 312-900-9868

DESSERT SUPPLIES

Fox Valley Farms 630-231-3005

DESSERTS

Chicago Sweet Connection Page 31 773-283-4430

Eli’s Cheesecakes Page 15 773-736-7417

Fox Valley Farms 630-231-3005

DESSERTS-WHOLESALE

Lezza Spumoni & Desserts Page 14 708-547-5969

DIRECT MAIL PROGRAMS

Food Industry News 847-699-3300

DISHWASHING & CHEMICALS

C-Soap a div of CSI Coker Service Page 26 888-908-5600

DISINFECTING SERVICES

Sexton Group Floor Care Page 45 847-827-1188

DISPOSABLE PACKAGING

Wan Xing Lin Inc Page 40 773-648-0766

DRAM SHOP INSURANCE

Heil & Heil Insurance Agency Page 04 847-866-7400

Viti Insurance 847-432-1000

DRAPERIES-CLEANING

Sexton Group Floor Care Page 45 847-827-1188

DUCT CLEANING

Enviromatic Corp of America Page 26

800-325-8476

Olympia Maintenance 708-344-0344

EGGS

Meadowbrook Egg & Dairy Company 773-523-8861

EMPLOYEE HANDBOOKS

Employco USA Page 43

EMPLOYMENT ATTORNEYS

630-920-0000

Rob Bernstein - Laner Muchin 312-342-7778

EMPLOYMENT LAW

Laner Muchin

ENERGY BROKER

Century Energy Solutions Page 46

ETHNIC FOODS

Kikkoman Sales USA

FILTERS-EXHAUST SYSTEMS

312-467-9800

630-817-3164

630-954-1244

Olympia Maintenance 708-344-0344

FIRE SUPRESSION SYSTEMS

Fox Valley Fire & Safety Page 27

FLOOR INSTALLATION & MAINTENANCE

847-695-5990

Sexton Complete Floor Care Page 45 847-827-1188

FOOD DISTRIBUTORS

Chef’s Kitchen/Dearborn Page 10 773-801-1600

Devanco Foods Page 10 847-228-7070

Olympia Food Industries Page 47 847-349-9358

Performance Foodservice Page 13 630-896-1991

Anichini Brothers 312-644-8004

Chef’s Quality Meats 708-333-0880

Cugini Distribution 708-695-9471

Tec Foods Inc 773-638-5310

Wilkens Foodservice 708-235-0788

FOOD MANUFACTURING EQUIPMENT

DC Norris North Ameica 231-632-4462

FOOD PHOTOGRAPHY

Food Photo Studio Page 14 630-283-0038

Create Inc Chicago 773-664-4024

FOOD PRODUCTS

Devanco Foods Page 10 847-228-7070

Neil Jones Food Company Page 25 800-543-4356

Olympia Food Industries Page 47 847-349-9358

Wiscon - Caputo Cheese Page 09 708-450-0074

Elohi Strategic Advisors 559-663-8348

FOODSERVICE EQUIPMENT-REPAIR

CSI

Cobblestone Ovens

Ice Solutions 24

FOODSERVICE PACKAGING & DISPOSABLES

888-908-5600

847-635-0172

847-987-9738

Kranz Inc Division of Imperial Dade 630-254-6666

FOODSERVICE- LAYOUT & DESIGN

Losurdo Inc

Sarfatty Associates

FOODSERVICE-EQUIPMENT PARTS

CSI

Cobblestone Ovens

FOODSERVICE-SUPPLIES

Ramar Supply Co Page 16

FORK LIFTS

Voss Equipment

630-833-4650

847-920-1100

888-908-5600

847-635-0172

708-233-0808

708-596-7000

CREPE

DAIRY-DISTRIBUTOR

Instantwhip Chicago Page 05

DATABASE SOFTWARE CONSULTING IT Impact Inc

773-235-5588

312-806-7438

Miyoko’s Creamery 262-705-5284

Specialty Food Show 212-482-6440

FOODSERVICE EQUIPMENT

Thunderbird Food Machinery Page 03 866-451-1668

A D E Foodservice Equipment 630-628-0811

DC Norris North America 231-632-4462

Losurdo Inc 630-833-4650

HOT DOGS

Vienna Beef Page 03

Crawford Sausage

Red Hot Chicago

ICE CREAM

Homer’s Gourmet Ice Cream Page 12

Instantwhip Chicago Page 05

Fox Valley Farms

ICE CREAM EQUIPMENT REPAIR & SUPPLY

Kool Technologies Page 22

ICE CREAM-EQUIPMENT & SUPPLY

Kool Technologies Page 22

ICE CREAM-YOGURT

Instantwhip Chicago Page 05

ICE MACHINE REPAIR & SANITIZING

ICE

773-278-7800

773-277-3095

800-249-5226

847-251-0477

773-235-5588

630-231-3005

630-483-2256

630-483-2256

773-235-5588

Major Appliance Service 708-447-4100

OR LEASING

Page

Viti Insurance

WM Schwartz Insurance/Gus Romas

INSURANCE SERVICES

Cacciatore Insurance Page 08

INSURANCE UNDERWRITTING

Society Insurance

JUICERS-FRUIT

JUICES

JUICES

KETCHUP

Red Gold Page 29

KITCHEN EQUIPMENT

A D E Foodservice Equipment

KITCHEN FLOORING

Sexton Complete Floor Care Page 45

KITCHEN-EXHAUST SYSTEMS/CLEANING

Enviromatic Corp of America Page 26

Olympia Maintenance

LABEL PRINTERS

Edwards Label Printing

LABOR SAVING EQUIPMENT

DC Norris North America

LAW FIRMS

Tuckey Law Page 08

312-701-2200

Laner Muchin 312-467-9800

LINEN SUPPLY & RENTAL SERVICE

Cosmopolitan Textile 773-254-6100

LIQUOR LIABILITY INSURANCE

Heil & Heil Insurance Agency Page 04 847-866-7400

Viti Insurance 847-432-1000

LOGISTICS COMPANIES

Perishable Distribution Solutions 888-491-1641

MATERIALS HANDLING EQUIPMENT

Voss Equipment 708-596-7000

MAYONNAISE

Columbus Vegetable Oils Page 07 773-265-6500

MEAT PROCESSING EQUIP SALES & SERVICE

Berkel Midwest 800-921-9151

MEAT-SPECIALTY

Specialty Food Show

MEAT-WHOLESALE

888-576-2438

847-432-1000

847-525-2846

312-264-6055

888-576-2438

765-557-5500

630-628-0811

847-827-1188

800-325-8476

708-344-0344

847-663-6600

231-632-4462

212-482-6440

Devanco Foods Page 10 847-228-7070

New S B L Inc Page 32 773-376-8280

Park Packing Company Page 40 773-254-0100

Anichini Brothers 312-644-8004

Chef’s Quality Meats 708-333-0880

International Meat Company 773-622-1400

MEATS -WHOLE PIGS-GOATS-LAMB

Park Packing Company Page 40 773-254-0100

MEDITERRANEAN FOODS

Olympia Food Industries Page 47 847-349-9358

MENU DEVELOPMENT

Bottomline Profits Consulting Page 22 773-470-8239

MENUS-CUSTOM PRINTED

Accurate Printing

MILK

708-824-0058

Instantwhip Chicago Page 05 773-235-5588

MOZZARELLA CHEESE

Miyoko’s Creamery 262-705-5284

NEIGHBORHOOD MARKETING

LED Billboard Trucks 312-924-7979

NITROGEN

MacCARB Page 22 877-427-2499

OILS & FATS-COOKING

Columbus Vegetable Oils Page 07 773-265-6500

OILS & SHORTENING

Columbus Vegetable Oils Page 07 773-265-6500

OILS & VINEGAR

Pastorelli Foods Page 21

OILS-COOKING/BULK

800-SOS-AUCY

Columbus Vegetable Oils Page 17 773-265-6500

OLIVE OILS

Columbus Vegetable Oils Page 07 773-265-6500

ORGANIC FOODS

Pastorelli Foods Page 21

OUTSOURCED DELIVERY SERVICE

800-SOS-AUCY

Delivery First Page 20 312-900-9868

OVENS-PIZZA

N. American Pizza & Culinary Academy Page 28 630-395-9958

Cobblestone Ovens 847-635-0172

OVENS-SALES & SERVICE

Cobblestone Ovens 847-635-0172

PAINTING CONTRACTORS

Sexton Group Floor Care Page 45

PALLET JACKS

847-827-1188

Voss Equipment 708-596-7000

PANCAKE-BATTER & MIX

Tec Foods Inc 773-638-5310

PAPER-PRODUCTS

Ramar Supply Co Page 16 708-233-0808

Alfa Restaurant Supply 773-588-6688

PARTY-FAVORS & SUPPLIES

Ramar Supply Co Page 16 708-233-0808

PASTA-FRESH AND FROZEN

Cugini Distribution 708-695-9471

Berkel Midwest

Schultz Supply

RESTAURANT EQUIPMENT PARTS

800-921-9151

708-652-2020

CSI 630-941-7070

RESTAURANT EQUIPMENT REPAIR

CSI

Up ‘N Adam Service and Supply Inc

RESTAURANT EQUIPMENT REPAIR SERVICE

Mr Appliance of West Loop Page 26

Berkel Midwest

Cobblestone Ovens

Major Appliance Service

RESTAURANT EQUIPMENT-NEW & USED

K & L Liquidation Page 20

March Quality Used & New Equip Page 11

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

RESTAURANT-MANAGEMENT SYSTEMS

Chef Tec Page 02

ROOF TOP GREASE CONTAINMENT SYSTEMS

Enviromatic Corp of America Page 26

ROOFS-SALES-REPAIR & MAINTENANCE

Care Sheet Metal & Roofing Page 41

SALAD-DRESSINGS

Ken’s Foods

SALAD-DRESSINGS & OILS

Columbus Vegetable Oils Page 07

Tec Foods Inc

SANITATION CERTIFICATION

Illinois Restaurant Association Page 18

SATELLITE TV SYSTEMS

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

800-447-1466

800-325-8476

708-387-9784

800-633-5800

773-265-6500

773-638-5310

312-787-4000

All Sports Direct 630-918-3000

SAUSAGE

Vienna Beef Page 03

Anichini Brothers

Crawford Sausage

Red Hot Chicago

SCALES

Berkel Midwest

SEAFOOD

Fisherman’s Pride Page 48

SEATING

Trendler Inc Page 40 773-255-4407

Waco Manufacturing 312-733-0054

SELF-SERVICE ORDERING KIOSKS

Infi Kiosks 888-857-9831

SEWER(MAINT)-RODDING & JETTING

Tierra Environmental Page 26 888-551-1998

SHAKE MIX

Fox Valley Farms 630-231-3005

SHIPPING-REFRIGERATED & FROZEN

Perishable Distribution Solutions 888-491-1641

SHORTENING

Columbus Vegetable Oils Page 17 773-265-6500

SIGNAGE-INDOOR & OUTDOOR

American Graphics & Signs Inc Page 09 888-774-6270

SLICERS - AUTOMATED

CES Nationwide 773-533-3333

SLICERS-SALES & SERVICE

Berkel Midwest 800-921-9151

SOCIAL MEDIA MARKETING

Create Inc Chicago 773-664-4024

SOFT DRINKS

PepsiCo Foodservice 773-893-2319

SOFT SERVE-ICE CREAM/EQUIP & SUPPLIES

Kool Technologies Page 22 630-483-2256

SOFT SERVICE MIX

Fox Valley Farms 630-231-3005

SOFTWARE PROGRAMS - CUSTOM

IT Impact Inc

SOUP BASES

312-806-7438

Tec Foods Inc 773-638-5310

SOUPS

Bistro Soups (Div of Vienna Beef) Page 03

773-278-7800

Vienna Beef Page 03 773-278-7800

SOUS - VIDE COOKING EQUIPMENT

DC Norris North America 231-632-4462

SPECIALTY FOODS DISTRIBUTOR

Specialty Food Show 212-482-6440

SPICES

Tec Foods Inc 773-638-5310

SPIRITS

R Jelinek Midwest

STAFFING-SERVICES

All About Personnel Page 12

Atlas Employment Services Page 23

STEAM CLEANING

Olympia Maintenance

SUPERMARKET EQUIPMENT

773-278-7800

312-644-8004

773-277-3095

800-249-5226

800-921-9151

800-543-2110

708-691-3895

630-336-6238

847-671-1557

708-344-0344

CES Nationwide 773-533-3333

SUPERMARKET EQUIPMENT REPAIR

Up ‘N Adam Service and Supply Inc

SUPERMARKET- EQUIPMENT/ NEW & USED

Berkel Midwest

TABLE ACCESSORIES

Flat Page 02

TABLE LEVELING DEVICES

Flat Page 02

TABLES - DINING ROOM

i2i Design Page 02

TABLES-ALL TYPES

Chicago Booth Page 16

Waco Manufacturing

TAMALES

Supreme Frozen Products

TAX APPEALS (PROPERTY)

Reveliotis Law PC Page 42

TAX PAYMENTS

Cook County Treasurers

877-876-2326

800-921-9151

855-999-3528

855-999-3528

847-890-9684

773-378-8400

312-733-0054

773-622-3777

312-230-0160

June 3rd at Moretti’s Banquets

·

Food & Wine Announces

2024 Global Tastemakers Awards Winners

Avoiding Kitchen Equipment Breakdowns

Proper equipment maintenance can be a food business owners best ally. For regular maintenance checks endorsed by Mr. Appliance of West Loop, consider implementing quarterly inspections of your kitchen equipment. This frequency strikes a balance between thoroughness and practicality, allowing you to identify potential issues before they escalate while minimizing disruptions to your operations. During these quarterly checks, inspect critical components such

as heating elements, motors, seals, and filters for signs of wear, damage, or malfunction. Address any issues promptly to ensure optimal performance and extend the lifespan of your equipment. By incorporating quarterly maintenance into your routine, you can proactively manage your kitchen’s operational efficiency and mitigate the risk of unexpected breakdowns. Discover the affordability of Mr. Appliance’s repair and maintenance services.

– Find the Mr. Appliance ad on page 26.

Pepperidge Farm has introduced a new flavor to its portfolio of swirl bread. New Pepperidge Farm Lemon Blueberry Flavored Swirl offers an elevated pairing of zesty lemon and sweet blueberry flavors delicately swirled into every slice and is a delicious addition to breakfast breads. The new Lemon Blueberry Flavored Swirl is a permanent addition to the Pepperidge Farm Swirl collection.

Pizza Today pulls together the World’s Largest Pizza Show for pizzeria owners, operators and the pizza industry. Pizza Expo 2024, held at the Las Vegas Convention Center in June of 2024 concluded as the biggest, best show yet. Here are some photos from the event. Pizza Expo 2025 is scheduled for the same location on March 25-27, 2025. Thank you to Pastorelli Food Products and Caputo Cheese for giving away copies of Food Industry News!

Eggo and Jewel – Osco Lend Support and Staff to Northern Illinois Food Bank

According to Feeding America, one in 11 Illinoisians are facing hunger. That’s why Eggo, a Kellanova brand, and JewelOsco have teamed up to tackle the ongoing issue of hunger in Chicagoland, with Eggo donating almost 180,000 Eggo waffles to Northern Illinois Food Bank. In addition, Kellanova and JewelOsco employees volunteered their time to help pack food, including the donated waffles, at Northern Illinois Food Bank’s distribution facility in Geneva, Illinois.

Eggo and Jewel Osco teams celebrate

Giada De Laurentiis Named Oceania Cruises Brand Ambassador

Oceania Cruises, the world’s leading culinary- and destination-focused cruise line, is embarking on a new journey, announcing celebrated Italian-American chef, author, restaurateur and Emmy award-winning food personality Giada De Laurentiis as its Brand and Culinary Ambassador.

Cool Choices: Picking The Perfect Ice for Fish Fare in Restaurants

In the bustling kitchens of our favorite dining spots, an unseen maestro orchestrates the symphony of flavors: ice. Yes, that’s right, ice! Not all heroes wear capes; some just chill under the sea’s bounty, preserving it for your plate. In the culinary world, choosing the right ice for fish is quite the art form, a blend of science and savoir-faire that you should know like the back of their hand.

When it comes to keeping seafood fresh, not just any cube will do. Flake ice, the

Remember, the secret to the freshest fish in town might just be the ice it’s packed in! – See the Empire Cooler ad on page 30. Visit

unsung hero of seafood preservation, is the go-to for most chefs. Why, you ask? Its superpower lies in its ability to snuggle closely around the fish, ensuring an even, gentle cooling that respects the delicate nature of seafood. This keeps your favorite ocean treats just as nature intended, full of flavor and texture, waiting to dance on your taste buds.

Catch customers at the door and welcome them with hospitality.

Trim and take with you.

L to R: Claudine Pépin, Chef Eric Barale, Chef Jacques Pépin, Giada De Laurentiis, Chef Alexis Quaretti, Frank A. Del Rio

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

“For 50-plus years we have looked to Sexton Complete Care to solve our flooring problems and meet our maintenance needs. We look forward to another 50-plus years.”

Rich Melman, Founder Lettuce Entertain You Enterprises. Inc

Sandals Resorts Announces Grand Opening in Saint Vincent and the Grenadines

Sandals Saint Vincent and the Grenadines opened its doors with a view straight to the cobalt blue Caribbean Sea, welcoming its first guests to a nature-forward experience brimming with island inspiration and stirring ‘Sandals Firsts’ The opening marks Sandals Resorts’ eagerly anticipated introduction to the largely undiscovered Eastern Caribbean destination of Saint Vincent and the Grenadines, where enveloped by a mountain backdrop, the brand’s 18th all-inclusive resort offers an unrivaled sanctuary where guests can commune with nature, foster wellness, and cultivate lasting connections.

With its dramatic blues and incredible beauty, the Caribbean Sea was meant to be explored. But at more than a million square miles, it was also meant to be discovered,” said Adam Stewart, Executive Chairman of Sandals Resorts International. “Sandals Saint Vincent unveils a little-known wonder we are proud to bring forward, not only for its show-stopping beauty but for the warmth and grace of its people. There is a joy here that pulses throughout and beyond 32 incredible islands. Sandals Saint Vincent was designed to honor that spirit, encouraging carefree exploration, pampered relaxation, and deep connection.”

Basking under the Vincy sun has never been more delightful with access to a 300-foot linear pool that connects the flora-framed lobby terrace to the horizon. Along the way, cabanas and cocktails invite guests to loll the day away, with three other pools among lush vegetation.

Innovative and thoughtful touches extend across each of the resort’s exquisitely appointed rooms and suites, where guests are welcomed with a refreshing, in-room signature cocktail of rum and coconut water. A pioneering concept for the brand, the Vincy Overwater Two-Story Villas will feature expansive spaces spanning two stories above the sea, as well as dedicated villa perks including an exclusive table at Buccan. Beachfront Villas offer a tranquil retreat just steps from the sand. Many of the resort’s suites also feature elevated amenities.

A Destination Ripe for Discovery: At the heart of Sandals Saint Vincent and the Grenadines is the destination itself, bold, bountiful and richly colorful with opportunities for exploration infused into nearly every touchpoint. On site, guests will bask in guided kayak experiences to Buccament Bat Caves and bikes for winding throughout the resort’s gardens and trails surrounded by the destination’s natural flora. Interactive classes and tastings highlight the region’s rich agricultural heritage, from aloe vera to local fruit like mango and breadfruit. Along the water’s edge, artisans bring forward soap making and handmade jewelry, among other crafts. As night falls, the essence of the island comes alive with vibrant festivities, from sunset parties on the beach to rum sensory experiences and movies under the stars.

Off Site: A kaleidoscopic selection of adventure from marveling at the foot of a towering waterfall to frolicking on volcanic black sand beaches, sailing the clear blue seas and waving hello to abundant marine life below the surface via Sandals’ award-winning, unlimited scuba diving program. With adventure available at every turn, guests will find balance and serenity at Red Lane Spa, offering the soothing ambiance of flowing water and lush greenery, and treatments that harness the natural minerals found in volcanic sand to exfoliate and detoxify.

From Harvest to Hearth and Beyond: Eleven culinary concepts- five novel to the brand, showcase the island’s bounties from bite to imbibe. Guided by a lush jungle pathway and the spark of glowing embers, guests will find Buccan, an immersive family-style, open-air culinary journey and the region’s first-ever solid fuel restaurant. The cooking style, done in local clay yabba pots, becomes a centerpiece of the experience, turning local cedar and sustainable sources like coconut husks into coal as chefs rely on ancient culinary techniques to create a menu highlighting local ‘Vincy’ ingredients with seasonal platters designed for sharing.

– For more information, visit: sandals.com/sandals-saint-vincent

Char Broiled Over Open Flame, Carved Off the Spit

Great for Sandwiches, Salads, Pizza, Foods Skillets, Protein Bowls, Omelets, Wraps

SEE US AT NRA SHOW BOOTH 7237

Gyros Off the Spit

Char Broiled Over Open Flame, Carved Off The Spit

Traditional and 100% Zabiha Halal

Al Pastor Pork or Al Pastor Chicken

“Off The Spit”

Authentic Mexican Flavor

Chicken

“Off The Spit”

Traditional Greek Chicken

Slow Roasted and Carved

Chicken Shawarma

“Off The Spit”

Middle Eastern Spice Blend

“100% Yield” SAVE LABOR! These Items Are Fully Cooked - Heat & Serve

Try Out Other New Products: Artopita Clean Label Pita Breads (6” & 7”). Flat and pocket pita.

Premium Oven-Ready Pizza Crusts: Two varieties and four sizes available.

For a Sample Presentation and Ordering Information, Contact Andrea Coutretsis:

773-307-5787