Food Industry News: November 2022

Coquette: New Concept from Bonhomme Hospitality Opens in Chicago

Step inside Coquette, 165 N. Ogden Ave, and be trans ported to a pink, Parisian, Champagne-drenched dream where romance and the liberating energy of the French New Wave meet world-class cocktails, audacious natural wines and cooking done exclusively on charcoal and wood by Bonhomme’s award-winning culinary team.

Designed by Maison Bonhomme, Coquette pays tribute to the style of Mondrian, YSL, Godard and Bauhaus, using bold colors and simple geometric shapes to express a post modern aesthetic sensibility. Vibrant interiors fashioned with curvaceous furnishings wrapped in soft textures and a palette of pinks and lavenders offer a distinct vision for what a modern French bistro could be.

Coquette welcomes fun, flirtatiousness and the joy of breaking rules to create an elevated setting where 40 guests can enjoy a Parisian party filled with French flavors, bubbles, spirits and music. Interaction is part of the experi ence at Coquette — especially at our “Kitchen Counter” – where guests are invited behind the bar for complimentary pours and to select albums from our record collection for the evening’s musical stylings.

Research for Coquette began organically in the kitchen of Michelin-starred Porto, where Chefs Marcos

employee

and retain top talent.

Chicago’s Best New Italian Dining Experience Launches in West Loop

Chicago has its fair share of good Italian restaurants, but there may not be anything like Gino & Marty’s. This new West Loop hot spot is a narrative-driven Chicago Italian res taurant that tells a local prohibitionera story with a modern luxury twist. Partners Daniel George (Design), Gino Bartucci (Executive Chef) and Martin Parsley (CEO) joined forces to bring this new and exciting restaurant to the most popular dining district in the Windy City.

Gino Bartucci grew up in the busi ness and his family prepared and dis

tributed fresh homemade pasta to lo cal restaurants around the city. Gino & Marty’s menu is populated with fresh pasta dishes, fish, and steak op tions as well. If you’re celebrat ing a special occasion and want dessert, be sure to ask for the Holy Cannoli.

Gino & Marty’s main dining room (Nonna’s Dining Room) is elegant, sleek and features a marble bar. The 2nd level features another bar boast ing a lively atmosphere that also al lows seating for dinner. Gino & Mar ty’s drink menu consists of a variety of craft cocktails and bottle service. Gino & Marty’s is located at 844 W. Randolph St. and is open Wednesday through Sunday.

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Buona Expands Fast-Casual Italian Beef Restaurant with Franchise Partner Program

The program brings Buona’s diverse menu offerings, anchored by its award-winning Italian Beef, to highgrowth markets in the Midwest, Florida, Texas, Colorado, Tennessee and Arizona. It provides experienced entrepre neurs and seasoned investors the opportunity to enter the Fast Casual dining, with drive thru, market with an original Italian Beef concept, plus the potential to add an Original Rainbow Cone ice cream kiosk to complete the authentic Windy City experience.

Buona has been serving Chicago’s Original Italian Beef since 1981. Today, Buona is the largest family-owned Italian beef restaurant group and Italian beef producer in the country.

Experts Explore Indoor Farming

The technology-driven growth of ver tical farming is allowing food to be produced in unexpected places, fuel ing a global market that's on track to hit $25.1 billion in the next eight years, SmartBrief's Audrey Altmann writes. In a recent SmartSummit, industry experts including AeroFarms

co-founder Marc Oshima, Freight Farms CEO Rick Vanzura and S2G Ventures' executive Dan Ripma explored the potential for vertical farms to feed demand for year-round local produce and the need to continu ally innovate to improve sustainability.

— Source: SmartBrief/Food

Fall Flavors Go Beyond Pumpkin

Fall menu additions are moving beyond pumpkin with chains introducing flavors such as cinnamon and caramel and ingredi ents including poblano and banana peppers.

Chick-fil-A has incor porated cinnamon and brown sugar cookie bits in its Autumn Spice Milkshake, Caramel Pumpkin Brulee is on the beverage menu at Dutch Bros. and Chicken Salad Chick has debuted Chicken Poblano Soup.

new meat sauce is plant-based.

DINING WITH

Ice Machines in Stock

&

Foodservice Retail Grocery Meat Processing Deli Bakery

Sales and Service:

Saws

Chicago, IL 800-921-9151

St. Louis, MO 800-783-0187

Minneapolis, MN 800-454-3441

Milwaukee, WI 414-281-5204

Indianapolis, IN 800-921-9151

Decatur, IL 800-783-0187

Supplies:

Congratulations to the 2022 IRMA Retailer of the Year – Joe Koppeis: Groceries of Southern Illinois; headquartered in Columbia, Illinois.

A long time member of the Illinois Food Retailers Association both as independent food retailer and Wetterau retail counselor, Joe’s entre preneurial spirit lead to unimaginable achievements, while helping so many others achieve their dream along the way. Joe Koppeis’ retail endeavors represent grocery stores, shopping centers, office buildings, hardware stores, pizza franchises, pharmacies

hotels.

November 2022

CARNECERIAS JIMENEZ

717 Broadway Ave.

MELROSE PARK, IL; 708-343-3460.

Grocery store specializing in ethnic products. You can find all your everyday grocery staples along with meat, produce and specialty items. In the cookie section I found a box of La Moderna Coconut Bar cookies; that were delicious. I liked their bakery set up- you get a tray and a pair of tongs and place your items on the tray. I picked up some cookies and a Concha, they even have Tres Leche cakes. Prices are very reasonable and their staff is very helpful. They have numerous locations.

CARNITAS DON ALFREDO • 2511 W. Lake St. MELROSE PARK, IL; 708-345-6801. This is a very popular place. I ordered a combination of items to try. The guacamole and chips, steak and pork tacos, a chicken flauta along with some rice and beans. The guacamole was so fresh, and the meat on those tacos had so much flavor. They had some sauces to put on your tacos. I enjoyed the red sauce which was hot and had a nice kick to it. On the menu they also have burritos, tortas, stews, soups and enchiladas. They do a nice job! Definitely check them out!

CARSON’S RIBS • 301 W. Juneau Ave. MILWAUKEE, WI; 414-223-3311. When I was in Milwaukee, I decided to dine at one of my favorite rib places. Always my choice, An order of ribs and for my side the au gratin potatoes. They never disappoint! The ribs are meaty and the BBQ sauce is excellent. I can’t even count how many times I’ve eaten at Carson’s Ribs and I still pick up from the Chicago and Deerfield location. Another thing I recommend is the Garbage salad with creamy garlic dressing. For pick up – get some extra BBQ sauce and Cole slaw too.

GOLDEN BRUNCH • 31 E. Golf Rd. ARLINGTON HEIGHTS, IL; 847-758-7400. Stopped in here for breakfast on my way to Woodfield Mall. This is a very comfortable and spacious restaurant. The staff was so accommodating including the bus boy that made sure we had everything we needed. They have an extensive menu. Breakfast items include all the favorites; eggs, benedicts, pancakes, waffles and skillets. They also have salads, burgers, sandwiches, salads and more. I ordered sausage and eggs with fruit and toast. Generous portions. They are open for breakfast and lunch only.

JOE DONUT • 6969 N. Milwaukee Ave. NILES, IL; 847-596-0125. They have numerous locations and at this one you can dine in. They have donuts, breakfast items, burgers, sandwiches and coffee. One of my friends picked us up lunch from here. I had the Gringo Spicy Biscuit sandwich; it came with scrambled eggs, pepper jack cheese, siracha mayo, avocado, bacon and jalapenos. It was fabulous! Plus, they picked up a dozen donuts. Their donuts are handcrafted; I tried a Valrhona chocolate iced cake and the lemon poppy seed. It’s dangerously good!

WINDY CITY GRYOS • 3932 N. Broadway Ave. CHICAGO, IL; 773-975-7335. This is a fast food restaurant that has been around for a very long time. These are the places that you continue to go back to because everything is always good! I have eaten from here numerous times. I usually get the chicken breast sandwich on pita; they give you plenty of meat and it’s very tasty. I’ve tried their rib tips, the Italian beef sandwich, their BBQ chicken dinner, homemade soup and salad. There is so much more on their menu that I need to try.

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Food & Wine Announces 2022 Best New Chefs in America and Restaurant of the Year

Dotdash Meredith’s Food & Wine announced its highly anticipated list of America’s Best New Chefs of 2022, spot lighting the 11 most talented up-and-coming chefs reinventing restaurant culture with vibrant and innovative new concepts that are deeply personal, reflecting their social and cultural influences. This year, Food & Wine introduces a new accolade, naming Locust of Nashville its Restaurant of the Year

“We welcome the 2022 class of Best New Chefs to a prestigious community of more than 354 chefs and lead ers, including luminaries like Daniel Boulud, Nancy Silverton, Kwame Onwuachi, and David Chang,” said Food & Wine Editor in Chief Hunter Lewis. “The 34th class of Food & Wine Best New Chefs is modernizing the hospitality industry, and, now more than ever, we’re honoring up-and-coming chefs who are as passionate about cultivating more respectful kitchen cultures as they are about their talent at the stove. Through their artistry and talent, these amazing chefs are reframing the dining experience.”

Food & Wine Best New Chefs In America 2022

• Warda Bouguettaya, Warda Pâtisserie, Detroit

• Damarr Brown, Virtue, Chicago

• Ana Castro, Lengua Madre, New Orleans

• Calvin Eng, Bonnie’s, Brooklyn

• Tim Flores & Genie Kwon, Kasama, Chicago

• Melissa Miranda, Musang, Seattle

• Justin Pichetrungsi, Anajak Thai, Los Angeles

• Emily Riddell, Machine Shop Boulangerie, Philadelphia

• Rob Rubba, Oyster Oyster, Washington, D.C.

• Caroline Schiff, Gage & Tollner, Brooklyn

Bacon the Co-Star at Bryan’s Farm Tour 2022

Luke Bryan discovered a new, tasty way to help kick off his 2022 Farm Tour! The country music star was surprised at his second tour stop in Mechanicsburg, Ohio with a unique way to celebrate: a bacon-themed bar where every thing served, from cocktails to snacks —was brimming full of Farmland bacon.

With eccentric drink options like Farmland BaconInfused Bourbon Manhattans and Farmland Bacon-Popcorn Bourbon Sours, made with the singer’s Two Lane Beer, it’s fair to say Luke Bryan was intrigued by the savory display. The bar even offered an array of delicious bacon-themed snacks ready to curb any pre-show appetite, including Bacon Swizzle Sticks, Bacon-Wrapped Hush Puppies, and Bacon on-the-Ranch Pinwheels.

As an official partner of Luke Bryan’s Farm Tour, Farmland presented its Bacon Bar to commemorate the annual concert series that gives back by awarding college scholarships to students from farming families who are attending a local college or university near the tour stops. To date, more than 60 scholarships have been granted.

River North Nightclub, Bodega, Makes Official Debut

After Five Years, Dineamic Hospitality Goes Public with Its Hidden Speakeasy

The DineAmic Hospitality team is ready to share one of their biggest secrets, and we want to be sure you have all the details. Added on the hush-hush in 2017, Bodega (instagram.com/bodegaimports) was created as a mys terious speakeasy sister to the very popular Barrio, the group’s inventive and lively Mexican out post in River North that boasts flavorful and rustic food pre sented with a refined touch, killer margaritas, and an even more killer tequila list. After a couple of years flying under the radar as one of the most mysterious hideaways in the city and a couple more lying low during the pan demic, this sultry speakeasy is ready to go public!

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Order Guide

SANDWICH ROLLS

TABLE BREADS

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WHITE

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DINNER ROLLS

Geronimo Hospitality Group Acquires Red Circle Inn: Wisconsin’s Oldest Restaurant

Geronimo Hospitality Group, owner and operator of upscale boutique hotels, eateries, clubs and entertainment facili ties, has announced the addition of the historic Red Circle Inn (Nashota, Wis.) to its collection of award-winning, original brands. Founded in 1847, Red Circle Inn is Wisconsin’s oldest restaurant.

Formerly owned by Frederick Pabst of brewery fame and later by Aat Groenevelt the owner and founder of Provimi Veal, Red Circle Inn has long been known for its high-quality menu items, like hand cut steaks, fresh seafood and delectable des serts, along with an award-winning wine list. Guests can even belly up to the origi nal Pabst bar, built in 1889.

Geronimo will continue to operate Red Circle Inn as a restaurant and event venue, with plans to make interior and exterior improvements throughout. Updated décor and furnishings will pay tribute to Red Circle Inn’s storied past, infused with modern amenities and Geronimo’s signa ture twist on hospitality.

“We couldn’t be more excited to add Red Circle Inn to our collection of hos pitality brands. It’s a special place with a great story and incredible staff,” said Jeff Whiteman, chief operating officer at Geronimo Hospitality Group, “We’re proud

to usher in a new era for Red Circle Inn, honoring its history and paving the way for all that’s to come.”

Norm Eckstaedt, Red Circle Inn’s most recent owner adds, “Martha and I have been very blessed to be the caretakers of The Inn for the past 29 years. The events, the guests and the staff are all most memo rable but the relationships and friendships that have been built over these many years are priceless and will endure forever. We are both looking forward to the next excit ing chapter that Geronimo Hospitality will write. One that will embrace the history while providing an excellent product with gracious Lake Country Hospitality.”

Geronimo Hospitality Group will close the dining room at Red Circle Inn temporar ily for improvements, reopening later this fall. The event venue will remain open for private events during the refresh.

— Photo: Geronimo Hospitality Group

Red Circle Inn, Nashota, Wis.

is still king.

The Illinois Restaurant Association’s Chicago Gourmet 2022 Weekend was

another great sold out event. Tacos & Tequila, presented by US Foods and hosted by Chef Rick Bayless, served up scrumptious tacos and premium agave spirits, and celebrated the city’s most impassioned leaders of Mexican cuisine. Special mojiganga and mariachi performances made the night that much more special. The fun Somm Sessions luncheon, presented by Southern Glazer’s Wine and Spirits paired a delicious menu at LÝRA with competing wine and song selections from some of Chicago’s top Sommeliers, and the legendary and popular Hamburger Hop, presented by Buckhead Meat and Blue Moon and hosted by Chef Stephanie Izard, delivered an evening of burgers, beer, wine and spirits, music and fun. An esteemed Judges’ Panel awarded Chef Corey Grupe of Burger Federation the coveted Buckhead Meat Hamburger Hop Award, and Lexus Culinary Master Chef Kwame Onwuachi took home the fanfavorite People’s Choice Award. Everyone then danced the night away at Late Night Gourmet presented by TAO Chicago and hosted by Chefs Jernard Wells and Laura Sendik. During two spectacular sessions on Saturday, the Grand Cru, presented by UnitedHealthcare and Lexus, featured unbelievable cuisine from A-list chefs along with elite wines and craft spirits from around the world, curated by Master Sommelier Serafin Alvarado and Master Mixologist Daniel De Oliveira of Southern Glazer’s Wine & Spirits. Lastly, presented by Performance Foodservice, Prost! in the Park was hosted by Chef Sarah Grueneberg. This new Sünday Fünday included lots of frothy beer—familiar faves and an impressive collection of craft brews—along with delectable tberfest-inspired bites from your favorite Chicago chefs, oom-pah bands...and an epic beer stein holding competition. The IRA is one of our industries’ most important trade associa tions which needs the support of every industry chef, professional and supplier.

Chicago O’Hare Is World’s Most Connected Airport

A strong domestic avia tion market propelled U.S. airports to domi nate Megahubs this year. Chicago’s O’Hare (ORD) moved up from its thirdplace 2019 ranking and is now the #1 most interna tionally connected airport in the world and leads North America for the fifth consecutive time. On the busiest day of aviation at ORD, there were 43,350 possible connections within a six-hour window, com pared to 65,294 in 2019.

“With a total of 66 des tinations served in August 2022 and ranking third in the world in terms of total capacity, launched to #1 on the world stage,” said John Grant, chief analyst at OAG. “Given the combination of fewer international desti nations and the strength of recovery in the U.S. domestic market, it’s not surprising that seven U.S. airports have taken the top global spots this year.”

U.S. Airports Dominate Top Rankings on OAG’s Global Megahubs Rankings, Including Seattle (SEA), Denver (DEN), Los Angeles (LAX), and New York John F. Kennedy (JFK)

• Dallas/Fort Worth International Airport (DFW) ranks second in the world, up from its #19 rank in 2019.

• Atlanta HartsfieldJackson International Airport (ATL) ranks third in the world, up from its #8 rank in 2019.

• United Airlines, American Airlines and Delta Air Lines dominate the share of flights at the top three U.S. airports.

• London Heathrow (LHR) dropped to #22 globally after ranking as the #1 most internationally con nected airport in 2019.

that

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CHEF PROFILE

Alex Rubenic

Elmhurst Brewing Company

171 N Addison Elmhurst, IL 60126

Birthplace: Wheaton, IL.

Current Position: Head Chef.

First Foodservice Job: Server.

Favorite Food: Anything that I can cook on a char coal Weber.

Worst Part of Job: The constant strain on the nervous system.

Favorite Food to Prepare: Boeuf Bourguignon.

What part of the job gives the most pleasure: Succeeding as a team.

If you couldn’t be a chef, what would you be?

A member of the U.S. Air Force.

Best advice you ever got was...Talent is not enough. A strong work ethic, being a real team player and perseverance will get you further.

Where do you like to vacation? Hilton Head Island.

What do you enjoy most about Food Industry News? Connecting our community.

Who was your greatest culinary influence? Magus Nilsson, Thomas Keller, Albert Adrian, John And Karen Shields.

Highclere Castle Gin Releases Limited-Edition Barrel Aged Gin

To commemorate this year’s 100th anniversary of the discovery of the tomb of King Tutankhamun by Howard Carter and the 5th Earl of Carnarvon, Highclere Castle Spirits is releasing a limited barrel aged Highclere Castle Gin to be released for the holiday season of 2022. Lord Carnarvon left Highclere Castle for Egypt in 1907 and famously discovered King Tut’s Tomb in 1922.

Launching on Black Friday, with a limited supply of 2000 cases produced, pre-sale orders will be available for a limited time at HighclereCastleGin.com start ing October 3rd 2022 at $99 per bottle. Bottles will be available to purchase starting on Black Friday. The limited-edition barrel aged gin will not be released again.

This limited edition of Highclere Castle Gin is made with botanicals grown on Highclere Castle’s Estate and barrel aged in French Armagnac casks, Scotch, and American whiskey barrels with notes of honey, smoke, and citrus.

Local

2022 marks the 15th anniversary for Sepia , an 11-time Michelin-starred restaurant located in Chicago’s bustling West Loop neighborhood, as well as the fifth anniversary for its sister restaurant located next door, Proxi. The anniversaries repre sent milestone achievements for Managing Partner Emmanuel Nony and Executive Chef Andrew Zimmerman. DineAmic Hospitality expands its Greek portfolio to include Violi, a taverna -style restaurant inspired by its newest restaurant LYRA which is located in Chicago. Viola will open at Oak brook Center in Oakbrook, Illinois and encompass a 6.300 square foot interior and a four season outdoor pergola patio. Levy, the market leader for innovative food and beverage experiences at sports and entertainment venues, restaurants, and events, and Boka Restaurant Group, one of the premier chef-driven restaurant groups in the country, announced that the two compa nies will partner. Levy will hold a minority interest in Boka, which is helmed by award-winning restaurateurs and co-found ers Kevin Boehm and Rob Katz, and a group of renowned culinary leaders who oversee a growing collection of acclaimed restau rants. McDonald’s will relocate its innovation center from a facility in Romeoville, Illinois to its downtown Chicago headquarters. The new hub will work on finding solutions to operation problems and improving the customer experience. Revolution Can nabis, a leading Chicago-based, multi-state operator, added to its 14 prior wins, to remain the unrivaled champion of the High Times Illinois Cannabis Cup: Peo ple’s Choice Edition. This is the third Cannabis Cup Illinois held by High Times. Next Gen Foods, the makers behind TiNDLE , announced its U.S. headquarters in Chicago. furthering the com pany’s commitment to expansion across the U.S. market. The decision to set up roots in Chi cago arrives in tandem with the food tech startup’s opening of its first-ever U.S.-based R&D and innovation center in partnership with one of America’s largest food business incubators, The Hatch

West Town Bakery is a concept from The Fifty/50 Restaurant Group that brings an urban feel to the techniques and flavors of the pastry scene. West Town Bakery also offers wholesale breads, cakes, pastries and desserts for businesses, restaurants, cafes and companies looking to bring in new products. West Town Bakery & Diner’s flagship location is located at 1916 W. Chicago Ave and offers a full brunch menu on weekends.

ery Chicago. The American Cider Association is pleased to announce that CiderCon 2023 will take place in Chicago, Illinois from January 31 - Febru ary 3, 2023. With tours, tastings, educational workshops, demos and more, CiderCon’s Chicago homecoming is set to be an edu cational celebration of all things cider. The Illinois Department of Transportation has launched a new website, I80will.org, to provide the public with the latest information on the $1.2 billion reconstruction of Interstate 80 through Will County. As one of the country’s three coast-to-coast interstates, I-80 through Joliet and Will County carries approxi mately 80,000 vehicles a day, about 25% of which are trucks. Tis the season for all the grand est Chicago holiday parties! It’s time to pop the bubbly, indulge in all the sweet treats and savor gourmet seasonal faer. Whether you’re celebrating the holiday at home with loved ones or throwing a huge holiday bash for your team at a Chicago venue, Tasty Catering has the holiday menu you need. Two Chicago restaurants were named one of America’s 50 Best restaurants by New York Times list 2022. Dear Margaret located at 2965 N. Lincoln Ave - A love letter to Midwestern ingredients, written in elevated and honest FrenchCanadian cuisine. And, Evette’s located at 350 W. Armitage AveMediterranean Flavors of Lebanon.

CHICAGO

The Anthropocene Cookbook

Zane Cerpina and Stahl Stenslie

Publisher: The MIT Press

In the Anthropocene Age — an era characterized by human-caused climate disaster—catastrophes and dystopias loom. The Anthropocene Cookbook takes our planetary state of emergency as an oppor tunity to seize the moment to imagine constructive change and new ideas. How can we survive in an age of constant environ mental crises? How can we thrive? The Anthropocene Cookbook answers these questions by presenting a series of investigative art and design projects that explore how art, food, and creative thinking can prepare us for future catas trophes. This cookbook of ideas rethinks our eating habits and traditions, chal lenges our food taboos, and proposes new recipes for humanity’s survival.

These more than sixty projects propose new ways to think and make food, offering tools for creative action rather than tradi tional recipes. They imagine modifying the human body to digest cellulose, turning plastic into food, tasting smog, extracting spices and medicines from sewage, and growing meat in the lab. They investigate provoca tive possibilities: What if we made cheese using human bacteria, enabled human photosynthesis through symbiosis with algae, and brought back extinct spe cies in order to eat them? The projects are diverse in their creative approaches and their agendas—mul tilayered, multifaceted, hybrid, and cross-polli nated. The Anthropocene Cookbook offers a survival guide for a future gone rogue, a road map to our edible futures.

Vienna Beef Inducts Lake Bluff’s Lukes Into Hot Dog HOF

Newest Member Inducted with Chicago-Style Honors

Vienna Beef, the legendary Chicago company synonymous with the city’s iconic Hot Dogs, Italian Beef and other products, announced Luke’s of Lake Bluff (203 N. Waukegan Road, Lake Bluff, IL 60044) was inducted into The Vienna Beef Hot Dog Hall of Fame.

Bob Schwartz, senior vice president of Vienna Beef, bestowed the honor on the local vendor that has been providing exceptional customer service and qual ity food for almost 15 years. Luke’s of Lake Bluff was pre sented with a commemorative Vienna Beef Hot Dog Hall of Fame plaque, banner, pin, and Hall of Fame branded t-shirts at the event. “Congratulations to the staff, friends, and loyal customers of Luke’s of Lake Bluff on being the newest member of The Vienna Beef Hot Dog Hall of Fame,” said Timothy O’Brien, president of Vienna Beef. “Your dedication to your community and customers has been above and beyond. Luke’s is the perfect example of an authentic Vienna Beef Hall of Famer.”

Luke’s of Lake Bluff has been operating in the North Shore of Illinois with several great operators since its inception in 1963. When Dave Puzes took over nearly 15 years ago, he continued the tradition Mr. Luke Del Principe started in 1963 and added a little something extra… high energy and determination. Dave joined the local Chamber of Commerce and added catering and broader delivery channels to help augment his growing business. Luke’s is a family restaurant, known for one of the widest menu selections in the area, committed to serving excellent quality food and the warmest, most accom modating service.

With Vienna Beef products as menu anchors including Chicago Style Hot Dogs, Char-Broiled Polish Sausage, Grilled Salami, and the Luke’s Original Signature Italian Beef, the business has continued to grow. Dave says, “we provide really good fast food served by a small close-knit family of workers including long timers, Juan and Angel. Luke’s wouldn’t be what it is today without them and the continuous support from my wife, Beth, and kids, Sarah and Jarrid.”

Luke’s is involved in Youth sports throughout the community including Lake Forest High School Athletics, Lake Bluff Youth Baseball, and Police and Fire Departments as well. It is this atten tion to all important facets of a successful restaurant committed to its community that Vienna Beef has chosen to induct Luke’s of Lake Bluff into the Vienna Beef Hot Dog Hall of Fame, which was created to honor longtime local Foodservice operators that have developed into neighborhood landmarks. Out of thousands of Vienna Beef custom ers over the years, we have recognized just 141 businesses nationwide since the award was inaugurated in 2006. We are extremely proud to welcome Luke’s of Lake Bluff as the 142nd recipient.

CHEF PROFILE

Rico DiFronzo

Union Oyster House Company

41 Union St. Boston, MA 02108

Birthplace:

Boston, MA.

Current Position:

Executive Chef.

First Foodservice Job: Garde-manger.

Favorite Food: Italian and French.

Awards/Honors: Member of the Honorable Order of the Golden Toque, Member of The Honor Society of The Canadian Culinary Federation, National Chaine des Rotisseurs “Silver Star of Excellence”, American Culinary Federation “National President’s Medallion”, American Academy of Chefs “Chair’s Medal”, Epicurean Club of Boston “Chef of the Year”, Korean Gastronome Culture Interaction Federation Medallion, Chair of the American Academy of Chefs, World Master Chef Society Member.

Worst Part of Job: Disappointed guests.

Most Humorous Kitchen Mishap: It was the coldest Valentine Day ever in Boston and we had over 500 reservations. As we were prepping for service, a frozen pipe bursts in the boiler room which just happens to be above the dish machine area of the kitchen. As the water poured out of the ceiling, we were fortunate the floor drain was able to take care of the water. Luckily our plumber was in the area and was able to make the repairs so we could open on time and not disappoint our guests.

Favorite Food to Prepare: Seafood. What part of the job gives the most pleasure: Sharing knowledge with students and training young culinarians to become chefs.

If you couldn’t be a chef, what would you be? A Historian. I enjoy researching and collecting culi nary memorabilia.

Best advice you ever got was...be proud of every plate. If you wouldn’t serve it to your family don’t serve it to my guests.

Where do you like to vacation? Maine.

What do you enjoy most about Food Industry News?

I enjoy reading the great articles covering local and national industry news.

Who was your greatest culinary influence? Chef Paul Bocuse.

Food for Thought

By Marty Jalove

So many tables are filled with families flipping

photos on their phones instead of enjoying the comrad ery of their companions. They spend so much time staring at their screens that they never truly savor the atmo sphere we work so hard to serve up. We live in a very competitive indus try; constantly looking for ways to differenti ate. But what good is all that hard work if no one takes a moment to look up and appreciate it?

Here is a nifty nov elty for a friendly family restaurant that wants to promote cordial con versation among the Queens, Kings, and the kids they bring. Put a box or cage on the table for all their phones; a place for the phones to sit safe while the diners dine. A sign can proclaim a discounted dinner if they remain free from electronic dis traction for the entirety of the feast. Or make it a game, the first one that picks up their phone… picks up the bill. Memories are created when they’re chatting and chewing, not read ing and eating. Any way you say it or play it, it’ll encourage enthusias tic excitement at your eatery. And soon you’ll be known as the place to be when you want to be with the people you’re with.

Marty Jalove is a marketing expert and storyteller that is constantly cooking up new ideas. You can find him at

your customer really

Wonder

Burger King’s $400M Sales Growth Plan

Burger King unveiled plans to invest $400 million on advertising, digital upgrades and restaurant renovations over the next two years to drive US sales growth in a plan called "Reclaim the Flame." The brand, owned by Restaurant Brands International, will spend $200 million to remodel about 800 of its more than 7,000 US units, as well as $50 million on technology and equipment upgrades

about 3,000 locations,

company

Exploring Automatic Delivery Through Food Sales

Restaurants and other food sellers are looking to automation to keep up with demand for deliv ery that surged at the start of the pandemic and remains high, SmartBrief’s Audrey Altmann writes. Autonomous delivery vehicle operator Nuro has teamed with Kroger and Walmart as well as Uber Eats to test the service in select markets, and drone delivery company Flytrex is testing delivery from Unilever’s virtual Ice Cream Shop in two markets.

Kentucky Bourbon Sets New Record

Kentucky’s 11.4 million barrels of aging bourbon recently set a new record, the state Distillers’ Association reports. The total value also reached a milestone: $5.2 billion.

Technomic Study Reveals Shifts in Foodservice Operator’s Path to Purchase

Technomic’s newly released The Buyer’s Journey in the New Digital World Multi Client Study uncovers foodservice operators’ paths to purchase, as well as the roles traditional, social and digital media play both directly and indirectly into the buying journey.

“To better understand how buying patterns in the market are transforming, we launched a brand-new study surveying 500 operators, as well as conducting in-depth interviews with operators via bulletin boards and at the National Restaurant Association Show, to explore purchase drivers, the role of digital ordering platforms, traditional sales channels and how various forms of media impact product search and discovery,” explains Rich Shank, senior principal and vice president of innovation at Technomic. “The pandemic has changed the buyer’s journey, and it will continue to call for manufacturers and distributors to shift communication strategies as their buyers evolve.”

Key findings include:

• 87% of limited-service restaurant (LSR) operators and 85% of c-store operators agree that e-commerce platforms have become easier to use since March 2020.

• 90% of LSR operators have increased usage of e-commerce platforms since March 2020.

• 55% of operators read trade publications regularly

• 41% of operators go to their distributor website and search for products when searching for new products or replacements.

White Castle Launches New

Snack:

Bites”

The new White Castle Bites were developed through a collaboration between White Castle, America’s first fast-food hamburger chain and leader in Sliders, and Bellisio Foods, one of the nation’s larg est, most trusted frozen food companies.

Mushrooms Add Meaty Flavor to Sustainable Dishes

At The Osprey in New York City, chef Denevin Miranda combines his aim to run a zero-waste kitchen with flavors inspired by his Filipino heritage to create sustainable dishes such as roasted maitake mushrooms with chimichurrishishito aioli. Miranda cooks the mushrooms for

a few minutes before covering them in a balsamic vinegar and soy sauce glaze and roasting again, and serves them with a shishito pepper aioli and pickled hon-shimeji mushrooms.

– Source: Good Morning America

BEST PRICES ON FRESH PRODUCE

why generations of

and restaurant owners

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service

for

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recent expansion allows us

National

The 15th Annual Grand Rapids International Wine, Beer & Food Festival, returns to DeVos PlaceNovember 18-19, 2022. This festival has established itself as Michigan’s annual tasting event, measured by more than 1,000 wines, beers, ciders and spirits from around the world, along with creations from the area’s finest restaurants. After six years of planning, design, and construction, Marriott International has opened its global headquarters in downtown Bethesda, Maryland. The 21-story, 785,000-square-foot, LEEDv4 Gold-certified building is the new workplace for corporate associ ates, supporting over 8,100 hotels in 139 countries and territories around the world. Clique Hospitality will bring together a collection of highly sought-after imports and only-in-Las Vegas destinations with Proper Eats, an elevated food hall serving eclectic cocktails and global cuisine open ing in early winter. Proper Eats will span 24,000 sq. ft. on the second level promenade of ARIA Resort & Casino. CLO-CLO Vegan Foods, a plant-based, allergen-friendly food company that prides itself on high-quality products, announced it is increasing retail distribution of its frozen plant-based pizzas and veg etable-infused pizza crusts across 82 Cub grocery stores. This is the first time CLO-CLO Vegan Foods will be available in the Midwest with market share in Minnesota and Illi nois. Digital Food Management Solutions market size to grow by USD 2.39 billion, food safety to be largest revenue-generating application segment, according to Technavio.Grubhub and Bloomin’ Brands, Inc. are expanding their partnership to bring all of Bloomin’ Brands concepts to the Grubhub. Diners can now order from Outback Steakhouse, Carrabba’s Italian Grill, and Bonefish Grill, with Fleming’s Prime Steakhouse & Wine Bar and Tender Shack coming soon. Octopi Brewing, LLC, a contract bever age manufacturer and packager,

is expanding operations in Wauna kee, Wisconsin, a $62 million project expected to create 150 jobs over the next five years while giving the com pany significantly more facility space and production capabilities.

Schuman Cheese, world-class cheesemaker and largest US importer of Italian cheeses, cel ebrated 26 wins across 5 esteemed cheese industry competitions in 2022. The company received recognition at the World Champion ship Cheese Contest, World Dairy Expo, American Cheese Society Competition, Wisconsin State Fair and International Cheese Awards. Target ushers in Black Friday deals, available now, with major savings continuing all season long. Weeklong Black Friday deals are available now through Thanksgiv ing Week, featuring big savings up to 50% off or more across new and trending items for gifting and gathering, as well as everyday essentials. Uncle Nearest is the only American Whiskey to win Mas ters Awards for American Whiskey from the Global Spirits Masters Competition, bringing the awards total to 552. The Spirits Business and the Drinks Business award the Tennessee whiskey Three Masters and a gold medal in their annual Autumn blind tasting competition. White Lodging , one of the coun try’s largest privately held hospitality companies focused exclusively on urban, experiential and lifestyle hotels, today announced two new senior-level appointments. AJ Brow will take on the company’s Chief Human Resources Officer position and Joe Pagone, veteran Kimpton Hotels executive, joins the company as Regional Vice President. X-Golf America, an entertainment golf sim ulator concept, has swelled to more than 100 locations. With more than 60 open locations and more than 40 in development, X-Golf America has expanded its presence to 32 states in the US and fostered 22 multi-unit ownership groups.

The National Restaurant Association Educational Foundation (NRAEF) has been awarded a $1 million grant from the Conrad N. Hilton Foundation to address ongoing workforce challenges for young adults working in the restaurant and hospitality industry.

New Mocktails Bible Anne Schaeffer

Publisher: Fox Chapel

All of the taste and none of the alcohol, The New Mocktails Bible is a refreshing guide to concocting the best mock tails, drinks, smoothies, and more! Whether you’re pursu ing a sober curious lifestyle or simply striving for more health-conscious libations, this mocktail recipe book is perfect for enjoying any social setting or seasonal celebra tion without it going to your head. Featuring an insightful introduction on the benefits and the endless possibilities of nonalcoholic drinks, you’ll then discover more than 250 drink recipes organized into three different categories: Taste Pleasers, Coffee Nectar, and Seasonal Sippers. You’ll create delicious, alcohol-free beverages that everyone of all ages can enjoy, too!

GREEN COFFEE

from Ethiopia

Grade 1

Certified Organic Family Farmed

Direct Importers

FOB Chicago

CHEF PROFILE

Jennifer Zambrano

Lirica: 900 E Grand Ave, Chicago, IL 60611

Birthplace: Chicago, IL

Current Position: Executive Chef.

First Foodservice Job: My first professionally paid food service job was as a prep cook and dishwasher at Midway Airport working for their concession com pany back in the 90s. It seems like forever ago!

Favorite Food: That’s a hard question because I love it all! If I had to pick, I would say authentic homemade Mexican food from my family’s own recipe books. We have an out-of-this-world mole recipe and I think I could eat chicken mole almost every day!

Worst Part of Job: I would say the most challenging parts of the job, because I love what I do, are the long hours and time spent away from my family.

Most Humorous Kitchen Mishap: Well, there are a few because that’s how we in the kitchen learn some times! I would say there are two incidents that stick out, though. The first is starting a small kitchen fire by accident, while trying to multitask and second, accidently locking a colleague in the walk-in cooler. Don’t worry, he survived to tell the tale.

Favorite Food to Prepare: It is so rewarding know ing that people have spent their hard-earned money on your food and enjoyed it. It’s very special when you get to be a part of a guest’s day, whether it’s at breakfast sending them off to their activities or wind ing them down at night with a special dessert.

If you couldn’t be a chef, what would you be and why?

I probably would be an accountant. I was raised by an accountant surrounded by numbers and was able to pick up on it from a young age.

Join us at our next event...

Rule #1 for success:

If you don’t take care of your customers.. someone else will.

Where do you like to vacation? New York City and Hawaii. New York because I was born and raised in Chicago, and it has a familiar feeling only on a bigger scale. I love the bustling atmosphere and all the amaz ing food! On the opposite spectrum Hawaii because it is so laid back and serene, and the people are so friendly — and of course, the food. Who was your greatest culinary influence? I remem ber around the age of 6 or 7 seeing Martin Yan on his show “Yan Can Cook” on public TV and after watching him cook, I knew that was what I wanted to do. It was magical to me watching the process of a dish being created from beginning with basic ingredients to the very end with the finished plate.

Our quarterly events bring together 200 to 400 local industry professionals who attend to network, learn, sample and meet with top vendor co-sponsors in a fun MINI-TRADE SHOW environment. Engage buyers, influencers and those intimately connected to our local $34 billion market. While our events are free to attend, we ask you to consider one of our co-sponsor options.

Call Cary Miller today at 847-602-9620.

MONDAY, DECEMBER 5

WITH SPECIAL GUEST: Dan Costello

p.m. Moretti’s Chicago (Edison Park)

N. Olmsted, Chicago, IL 60631

Dan Costello is the CEO of Home Run Inn, an iconic Chicago Pizza Company dating back to 1927. The fourth-generation family business currently owns and operates nine Chicago area restaurants and two USDA factories that supply frozen pizzas to retailers in more than 40 states. The current operations also include a fully branded licensed Home Run Inn Pizza concept in Chicago’s Midway Airport. Dan has been with the family business since 1996 and through his leadership, the brand has flourished, with their retail pizzas being the #1 best selling frozen pizza in our region. Join us as at our December 5th Shmoozefest, as Dan shares his insights into profitably operating 9 restaurants and leading the frozen pizza division of Home Run Inn.

Event Co-Sponsors

Chicago Named Performance Foodservice Operating Company of the Year

Performance Foodservice-Chicago was named 2022 Operating Company of the Year by Performance Foodservice, a segment of Performance Food Group. Chicago ranked first out of 66 Performance Foodservice finalists for multiple criteria including independent restaurant case growth, exclusive brands growth, safety record, associate turnover rate, and financial improvements. Chicago president, Ted Behen, said, “The PerformanceChicago team culture and commitment to our customers allowed us to outperform our market and competitors in fiscal year ‘22. The team’s “all in – get it done” attitude provided the base for our success leading to our win. The team, the team, the team – it was all the team.”

Nationwide, Performance Foodservice delivers more than 200,000 food and related products to over 125,000 loca tions every day. The Chicago operating company has been in foodservice distribution since 1956. The original parent company, Fox River Foods, Inc., became part of Performance Foodservice in 2012 and officially changed its name to Performance Foodservice-Chicago in 2018.

SATISFIED CUSTOMERS INCLUDE:

Buona Beef + Four Corners Tavern Group + Bravo Restaurants + Gino’s East + Pompei Bakery Turano Bakery + Chicago Pastry + Phil Stefani Restaurants + Scooby’s Drive-In + Devanco Foods Angelo Caputos + Brookhaven Marketplace + Gene & Georgetti’s + Burrito Parilla + Taco Bell Mission Barbecue + Starbucks + Chipotle + Paisan’s Pizza + Jim’s Original Lucca Osteria & Bar + Rosati’s Pizza + Ala Carte Entertainment Group

Performance Foodservice – Chicago sales and leadership team accepting the award. Kneeling: Ted Behen (President) and Brian Keith (Executive VP)

Performance Foodservice – Chicago President Ted Behen cutting the ribbon at the Culinary Event Center grand opening along with members of the opco leadership team and Montgomery Economic Development Corporation.

On Monday October 3rd, the ACF Chicago Chefs held their monthly chapter meeting at Eli’s Cheesecake World in Chicago. Attendees were treated to insights into the humble beginnings of the company which started in the restaurant busi ness, with a legendary deli on Chicago’s west side, and then a fine dining steakhouse downtown and then, thanks to their legendary dessert, has blossomed into a third generation family-owned bakery, specializing in cheesecake and desserts that are sold to foodservice and supermarket accounts across North America, and which are also purchased and shipped nationwide through their website. The ACF Chicago Chefs represent all who learn, prac tice and craft the art of gastronomy in greater Chicago. Members uphold the highest standards of cooking while supporting a vibrant culinary community through education, professional development and promoting the renowned foodways that make Chicago the envy of the world. Upcoming meeting dates are November 7, 2022 at Joliet Junior College Culinary School, and their Annual Holiday Party to be held December 6, 2022 at La Villa Restaurant and Banquets. For more info visit: acfchicagochefs.org.

Atlas Expands to Meet Demand

Plant-Based Eating Fueled by Chefs

To accommodate its growing list of food manufacturing, e-commerce and industrial clients, Atlas Employment Services recently expanded its Atlanta offices to help with hiring and servicing its clients in the growing industrial hub. Through this office, Atlas will service the entire Atlanta manufacturing market with its team of highly experienced and eager to work employ ees. Atlas is based in Schiller Park, Illinois and operates 8 offices across Chicagoland, Wisconsin, North Carolina and Florida and even more with its on-site recruiting offices. The company offers short term, long term and temporary to permanent employees making it easier for food suppliers and manufacturers to meet growing demand and effectively manage their HR challenges. – Find the Atlas Employment Services ad on page 23.

“One cannot think well, love well, sleep well, if one has not dined well.” — Virginia Woolf

The next phase of innovation in the plant-based food industry is bringing an array of new and diverse products to the market in an effort to cater to a wider group of consumers, experts said at the Plant Based World Expo earlier this mwvonth. Chefs are playing a growing role in developing creative plant-based dishes, and food makers are turning ingredients such as mushrooms and artichokes into meat alternatives.

– Source: SmartBrief/Food

Division

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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.

Three Ways Red Gold Ketchup Is Right for Game Day This Fall

Red Gold was the ketchup brand that stood by operators during the pandemic. While other brands allocated their stock to only the big gest chains, Red Gold employees worked day and night for nearly a year during the height of the pandemic to assure that restaurants had the ketchup packets, cups and bottles they needed to serve their customers. As you get ready for the big games of the fall, there are three other reasons that Red Gold is right for you.

1. A 1 oz. Dip Cup That’s Right for Any Mission. Your business is back because you were quick to pivot your business to a takeout and delivery model that won’t go away. That meant including mul tiple ketchup packets going into the takeout and tailgate orders for burgers, fried chicken, fries and more; or you can spend time filling plastic ramekins that are prone to leaks or seeing staff stuff handfuls of packets into every order. Whether your next order is for the road, a catering delivery or for a tailgate, Red Gold’s 1 oz. dip cup is the perfect solution.

2. Tabletop Condiments Are Back. Red Gold has seen a significant increase in operators making the great tabletop reset by switching to its distinctive 20 oz. plastic squeeze bottle to adorn their tables. From independent operators to national chains, there’s no better ketchup to signal a new attitude toward Red Gold…the ketchup you can count on.

3. Red Gold Is a Ketchup With A Cause. When operators embraced Red Gold’s support of military families of fallen heroes through Folds of Honor, something special happened. Restaurant customers told operators who offered Red Gold’s Folds of Honor Ketchup that they appreciated their support. Second, donations by Red Gold to Folds of Honor families increased. A portion of the proceeds from every ketchup packet, 1 oz. cup or bottle of ketchup sold to an operator goes to a donation to Folds of Honor. They provide educational scholarships to the spouses and children of our fallen heroes.

Front-of-house, or back-of-house ketchup is a specialty of Red Gold’s product offering. In today’s environment, that’s important. Restaurant operators who are still in business were smart during the last few years. They also discovered the importance of having the right pack age for the ketchup so essential to customer expectations and loyalty.

— Find Red Gold’s ad on page 5 of this issue.

AROUND CHICAGO With VALERIE MILLER Edie’s All Day Café & Bar

Edie’s All Day Café & Bar (Edie’s) recently opened its second location in the former 3 Greens Market space at 354 W. Hubbard Street in Chicago. Under the culinary direction of Chef Amanda Salas, Edie’s second location will feature expanded hours and food menu for guests to enjoy, as well as impressive private events and catering programs to take Edie’s craveable food and beverages offsite.

The first Edie’s All-Day Café & Bar, located in the Wells corridor of Chicago’s River North neighbor hood (675 N. Wells), opened during the height of the Covid pandemic in August 2020, and has been thriving – catering to individuals on-the-go, and remote workers and professionals looking for a community space to work, relax and gather from breakfast through dinner. Founded by hospi tality veterans Matt Matros, Chris Dunsatter and Arturo Gomez, Edie’s was the first to lead Chicago’s “third place” – designated space between work and home – a new wave in hos pitality deeming itself as a perfect blend of café, restaurant, workspace and wine bar.

“We wanted to create something new with Edie’s where people could come meet, work, create and also enjoy what we believe are great food and beverage options throughout the day and into the evening,” says Edie’s co-founder, Arturo Gomez. “The idea that you could get an amazing cup of coffee, enjoy some great food options and end the day with a glass of wine was a perfect combina tion in my opinion. The community response over the last two years has been tremendous, and we are excited to have the opportunity to expand the concept into another amazing pocket of the River North neighborhood.”

Guests visiting the second location can expect the same aesthetically fun, functional gathering space, with globally inspired food and drink menus. Culinary Director, Chef Amanda Salas, formerly of Recess, Smoke Daddy, and Rockit Bar and Grill, and recent champion of Food Network’s Beat Bobby

Flay, is elevating the West Hubbard Street location food offerings, by expanding the dinner menu with items like:

• Meatballs, served with San Marzano tomato sauce, pesto, parmesan and garlic breadcrumbs

• Steak Frites, featuring a 6-ounce flat iron steak, truffle pomme frites, pesto & roasted garlic aioli

• Roasted Salmon, (6-ounce Norwegian filet) served over creamed spinach; topped with pickled pepper, caper relish and charred lemon

• Braised Beef Short Rib, with cauliflower puree, crispy onions, cabernet fig sauce

• Chicken Paillard, featuring a 5-ounce chicken breast, harissa, Marcona almonds, golden rai sins, and green beans

• Orecchiette Pasta, served with turkey sausage, kale, parmesan, Aleppo chili flake, tossed in vodka sauce and topped with garlic breadcrumbs

In addition, guests to the new location can anticipate enjoying lemon ricotta pancakes, Belgian waffles, traditional lox and bagel platters, grain bowls, butternut squash soup, turkey chili, and more during the breakfast and lunch hours. The West Hubbard Street café will also feature a full-service coffee and smoothie bar, as well as beer, wine, and spirits, similar to the original location, with fan favorites like the charcoal latte, breakfast bowls, flat breads and more being served.

“With the expanded kitchen in the Hubbard Street location, we are able to execute elevated breakfast and dinner options, like the pancakes, waffles, steak frites, and pasta, as well as provide more catering and private event offerings,” says Chef Salas. “Having worked in the River North area for nearly 15 years, and alongside Arturo at other neighborhood res taurants, we have developed a keen eye for what River North professionals and food lovers expect, and I’m excited to continue to expand Edie’s food offerings at both River North locations, and others, as the brand continues to grow.”

Edie’s West Hubbard Street Location is open seven days per week from 7:00 a.m. to 8:00 p.m., with breakfast being served from 7:00 a.m. to 3:00 p.m., lunch and cravings available starting at 11:00 a.m. and dinner entrees being served from 3:00 p.m. to 8:00 p.m. To view Edie’s food and beverage menus and learn more about the café’s catering and private event programs, and more, please visit: www.ediescafebar.com.

Photos: Madeline Cox

Starving for more online sales?

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

Web Design & Development

Digital Strategy

ACCOUNTANTS

Apple Growth Partners Page 12 224-585-3315

ADVERTISING

Food Industry News 847-699-3300

AIR CONDITIONING-SYSTEMS CLEANING

Olympia Maintenance 708-344-0344

AIR FILTERS-SALES & SERVICE

Olympia Maintenance 708-344-0344

AIR PURIFICATION SYSTEMS

Zink Filtration 800-492-7400

ARCHITECTS

Dearborn Architects 312-939-3838

Sarfatty Associates 847-920-1100

ARIEL LIFTS

Voss Equipment Page 20 708-596-7000

ASIAN FOOD PRODUCTS

Kikkoman Sales USA 630-954-1244

ASSOCIATIONS

Illinois Restaurant Association Page 18 312-787-4000

United Purchasing Co Page 02 630-833-2713

Wisconsin Restaurant Association 608-216-2809

ATM MACHINES

Top Shelf Amusements Page 10 847-980-6777

ATTORNEYS

Judd Lofchie & Associates Page 18 630-236-3600

Reveliotis Law PC Page 25 312-230-0160

Laner Muchin 312-467-9800

AWNINGS & CANOPIES

Chesterfield Awnings Page 41 773-239-1511

AWNINGS - SALES & SERVICE

Thatcher Oaks Awnings Page 20 630-833-5700

BAGS-CUSTOM PRINTED

Bulldog Packaging 630-458-1152

BAKERS-WHOLESALE

Il Mulino di Valenzano Bakery Page 09 847-671-5216

Lezza Spumoni & Desserts Page 43 708-547-5969

Eli’s Cheesecakes 773-736-7417

Ideal Bakery 773-631-6897

JR Dessert Bakery 773-465-6733

BAKERY MIXES

Jiffy Foodservice 800-727-2460

BAKERY PRODUCTION TRAINING

Sweet Bee Pastry Consulting 847-828-4812

BAKERY-PRODUCTS

Chef’s Kitchen/Dearborn Page 21 773-801-1600

Instantwhip Chicago Page 08 773-235-5588

BAKLAVA

Libanais Sweets 847-329-5060

BANNERS & POSTERS

Accurate Printing 708-824-0058

BAR STOOLS

Chicago Booth Page 30 773-378-8400

Trendler Inc Page 41 773-255-4407

Waco Manufacturing 312-733-0054

BAR SUPPLIES

Ramar Supply Co Page 42 708-233-0808

BATCH FREEZERS

Kool Technologies Page 28 630-483-2256

BATHROOM REMODLEING

STR Construction Page 14 847-814-8417

BBQ SAUCE

Ken’s Foods Page 48 800-633-5800

BBQ SAUCE- RUBS & SEASONINGS

Pork Mafia Inc Page 04 312-543-5368

BEEF

773-376-8280

BEER GAS

MacCARBPage Page 22 877-427-2499

BEVERAGE DISPENSING-EQUIPMENT

United Fast Food & Beverage 847-616-0711

BEVERAGES

Lifestyle Beverages Page 24 630-941-7000

BOOTHS

Chicago Booth Page 30 773-378-8400

Waco Manufacturing 312-733-0054

BOOTHS-UPHOLSTERERS

Chicago Booth Page 30 773-378-8400

BREAD & ROLLS

Il Mulino di Valenzano Bakery Page 09 847-671-5216

Ideal Bakery 773-631-6897

BREADS - CONTRACT BAKING

Ideal Bakery 773-631-6897

BROASTERS

Wood Food Systems Page 12 847-949-9663

BUSINESS BROKERS

Nick Dibrizzi/Coldwell Bankers 708-562-9328

BUSINESS FOR SALE

Ted Aretos/ Eatz & Associates 815-761-8334

BUSINESS-OPPORTUNITIES

Village of Wheeling 847-499-9094

BUTTER-CLARIFIED

Danish Maid Butter Co Page 04 773-731-8787

BUTTER-PREPORTIONED-WHIPPED

Danish Maid Butter Co Page 04 773-731-8787

BUYING GROUPS/CO-OPS

United Purchasing Co Page 02 630-833-2713

CAKES & DESSERTS

Chicago Sweet Connection Page 30 773-283-4430

Eli’s Cheesecake 773-736-7417

CALAMARI

Fisherman’s Pride Page 47 800-543-2110

CANNOLI & CANNOLI PRODUCTS

Lezza Spumoni & Desserts Page 43 708-547-5969

CARPET CLEANING

Sexton Group Floor Care Page 29 847-827-1188

CARRY OUT PACKAGING

Bulldog Packaging 630-458-1152

CARRYOUT & CATERING PACKAGING

Alfa Restaurant Supply 773-588-6688

CASH & CARRY OUTLETS

Chef’s Kitchen/Dearborn Page 21 773-801-1600

Angelo Caputo’s Fresh Markets 630-514-1338

CHAIRS

Trendler Inc Page 41 773-255-4407

CHAIRS-COMMERCIAL

Chicago Booth Page 30 773-378-8400

Waco Manufacturing 312-733-0054

CHEESECAKES

Eli’s Cheesecakes 773-736-7417

JR Dessert Bakery 773-465-6733

CHICKEN-PROGRAMS

Wood Food Systems Page 12 847-949-9663

FSI/Foodservice Solutions 847-719-6088

CHILI

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

CLASSIFIED ADVERTISING

Food Industry News 847-699-3300

CLEANING PRODUCTS

CSI - Coker Service Inc 888-908-5600

SuperClean 847-361-0289

CO2

MacCARB Page 22 877-427-2499

CODE CORRECTION CONSTRUCTION

STR Construction Page 14 847-814-8417

COFFEE

Anno Coffee Page 26 312-927-6684

COFFEE BEANS - GREEN

Anno Coffee Page 26 312-927-6684

COFFEE ROASTERS

Tec Foods Inc Page 19 773-638-5310

alaMODE FOODS INC Page 18 847-671-1111

I Love My Coffee Black 708-490-2349

Tugboat Coffee 630-390-6613

COFFEE-WHOLESALE

Thomas Coffee Page 08 815-768-9651

COLD STORAGE

Perishable Distribution Solutions Page 17 888-491-1641

COMPRESSED GAS

MacCARB Page 22 877-427-2499

CONSTRUCTION COMPANIES

STR Construction Page 14 847-814-8417

Silverleaf Construction 708-398-3222

CONSULTANTS - BBQ

Pork Mafia Inc Page 04 312-543-5368

CONTRACT LABOR SERVICES

All About Personnel Page 43 847-510-7571

Atlas Employment Services Page 23 847-671-1557

CONTRACT MANUFACTURING

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

COOKING EQUIPMENT

Ramar Supply Co Page 42 708-233-0808

CORNED BEEF-FRESH

Vienna Beef 773-278-7800

CORPORATE GIFTS

Vienna Beef 773-278-7800

CPA FIRMS

Apple Growth Partners Page 12 224-585-3315

Manning Silverman & Company 847-459-8850

CREDIT CARD PROCESSING

Team Chicago Menio Global Page 31 847-920-7252

CardConnect-Clover Systems 224-325-4466

DAIRY-DISTRIBUTOR

Instantwhip Chicago Page 08 773-235-5588

DECOR

Zap Props Page 45 773-376-2278

DESSERT SUPPLIES

Fox Valley Farms 630-231-3005

DESSERTS

Chicago Sweet Connection Page 30 773-283-4430

Eli’s Cheesecakes 773-736-7417

Fox Valley Farms 630-231-3005

JR Dessert Bakery 773-465-6733

DESSERTS-WHOLESALE

Lezza Spumoni & Desserts Page 43 708-547-5969

DIRECT MAIL PROGRAMS

Food Industry News 847-699-3300

DISHMACHINES & CHEMICALS

CSI - Coker Service Inc 888-908-5600

DISINFECTING SERVICES

Sexton Group Floor Care Page 29 847-827-1188

Kleen Teem Group 888-717-0360

DRAPERIES-CLEANING

Sexton Group Floor Care Page 29 847-827-1188

DUCT CLEANING

Enviromatic Corp of America Page 03 800-325-8476

Olympia Maintenance 708-344-0344

EGGS

Meadowbrook Egg & Dairy Company 773-523-8861

ELECTRICAL REPAIR & MAINTENANCE

Mackay Heating & Mechanical Page 46 847-381-0448

EMPLOYEE HANDBOOKS

Employco USA Page 15 630-920-0000

EMPLOYMENT ATTORNEYS

Rob Bernstein - Laner Muchin 312-342-7778

EMPLOYMENT LAW

Laner Muchin 312-467-9800

ENERGY BROKER

Century Energy Solutions Page 21 630-817-3164

ETHNIC FOODS

Kikkoman Sales USA 630-954-1244

FILTERS-EXHAUST SYSTEMS

Olympia Maintenance 708-344-0344

FIRE SUPRESSION SYSTEMS

Fox Valley Fire & Safety 847-695-5990

FISH & SEAFOOD

Coast To Coast Foods Page 04 847-877-9020

FLATBREADS

Grecian Delight Foods 847-364-1010

FLOOR-NON-SLIP TREATMENT

Step Advantage 312-801-4123

FOOD DISTRIBUTORS

Chef’s Kitchen/Dearborn Page 21 773-801-1600

Coast To Coast Foods Page 04 847-877-9020

Cugini Distribution Page 41 708-695-9471

Devanco Foods Page 29 847-228-7070

Performance Foodservice - Chicago Page 13 630-896-1991

Perfromance Foodservice - Milwaukee Page 13 800-775-9030

T Castro Produce Co Page 06 773-869-9400

Tec Foods Inc Page 19 773-638-5310

Anichini Brothers 312-644-8004

Chef’s Quality Meats 708-333-0880

Grecian Delight Foods 847-364-1010

Olympia Food Industries 847-349-9358

Wilkens Foodservice 708-235-0788

FOOD PHOTOGRAPHY

Create Inc Chicago Page 28 773-664-4024

FOOD PRODUCT SAMPLES

Sample Cart Page 02 616-819-0052

FOOD PRODUCTS

Devanco Foods Page 29 847-228-7070

Tec Foods Inc Page 19 773-638-5310

Grecian Delight Foods 847-364-1010

Jiffy Foodservice 800-727-2460

Neil Jones Food Company 800-543-4356

Olympia Food Industries 847-349-9358

FOODSERVICE EQUIPMENT

Thunderbird Food Machinery Page 28 866-451-1668

A D E Foodservice Equipment 630-628-0811

Losurdo Inc 630-833-4650

FOODSERVICE EQUIPMENT-REPAIR

Mackay Heating & Mechanical Page 46 847-381-0448

CSI - Coker Service Inc 888-908-5600

Cobblestone Ovens 847-635-0172

United Fast Food & Beverage 847-616-0711

FOODSERVICE- LAYOUT & DESIGN

Losurdo Inc 630-833-4650

Sarfatty Associates 847-920-1100

FOODSERVICE-EQUIPMENT PARTS

CSI - Coker Service Inc 888-908-5600

Cobblestone Ovens 847-635-0172

FOODSERVICE-SUPPLIES

Ramar Supply Co Page 42 708-233-0808

FORK LIFTS

Voss Equipment Page 20 708-596-7000

FRANCHISE LAWYERS

Judd Lofchie & Associates Page 18 630-236-3600

FRANCHISE-CONSULTANTS

Big Sky Franchising Team 855-824-4759

FREEZERS-ALL TYPES

Custom Cooler & Freezer Page 20 630-879-3131

FRYERS

FSI/Foodservice Solutions 847-719-6088

FURNISHINGS

Zap Props Page 45 773-376-2278

GAMING TERMINALS

J & J Gaming Page 10 833-788-1949

Aces Up Gaming 773-209-4800

GELATO

Lezza Spumoni & Desserts Page 43 708-547-5969

alaMODE FOODS INC Page 18 847-671-1111

Fox Valley Farms 630-231-3005

GELATO EQUIPMENT & SUPPLIES

Kool Technologies Page 28 630-483-2256

GIARDINIERA

E Formella & Sons Page 28 877-598-0909

V Formusa Company 847-813-6040

GLYCOL REFRIGERATION SYSTEM & REPAIR

Mackay Heating & Mechanical Page 46 847-381-0448

GOURMET PRODUCE

Four Star Mushrooms 847-687-7676

GRAND OPENING PROMOTIONS

LED Billboard Trucks 312-924-7979

GREASE RECYCLING

Darling Ingredients Inc Page 41 708-388-3223

GREASE REMOVAL SERVICE

Darling Ingredients Inc Page 41 708-388-3223

Kaluzny Brothers Inc 815-744-1453

Mahoney Environmental Inc 815-730-2088

GREASE TRAP PUMPING SERVICE

Darling Ingredients Inc Page 41 708-388-3223

Tierra Environmental Page 31 888-551-1998

Kaluzny Brotherrs Inc 815-744-1453

GREASE TRAP SERVICE

Tierra Environmental Page 31 888-551-1998

GREASE-EXHAUST CLEANING

Enviromatic Corp of America Page 03 800-325-8476

Olympia Maintenance 708-344-0344

GREEK FOOD PRODUCTS

Devanco Foods Page 29 847-228-7070

Grecian Delight Foods 847-364-1010

Olympia Food Industries 847-349-9358

GYROS

Devanco Foods Page 29 847-228-7070

Grecian Delight Foods 847-364-1010

Olympia Food Industries 847-349-9358

H/R-HUMAN RESOURCE SERVICES

Employco USA Page 15 630-920-0000

HALAL FOOD PRODUCTS

Devanco Foods Page 29 847-228-7070

HALAL MEAT WHOLESALE

Fatima Zabiha Foods 630-620-5000

HAMBURGER PATTY MANUFACTURER

Devanco Foods Page 29 847-228-7070

HEALTH INSURANCE

Employco USA Page 15 630-920-0000

Gallagher Page 18 630-285-3686

National Restaurant Association 312-715-5363

HEATING & AIR CONDITIONER SERVICE & REP

Mackay Heating & Mechanical Page 46 847-381-0448

Mechanical 24 847-987-9738

HELIUM

MacCARB Page 22 877-427-2499

HOOD EXHAUST & FAN CLEANING

Enviromatic Corp of America Page 03 800-325-8476

Olympia Maintenance 708-344-0344

HOT DOGS

Crawford Sausage 773-277-3095

Red Hot Chicago 800-249-5226

Vienna Beef 773-278-7800

HOT DOGS - NATURAL

Fatima Zabiha Foods 630-620-5000

HUMMUS & SPREADS

Grecian Delight Foods 847-364-1010

ICE CREAM

Chocolate Shoppe Ice Cream Page 04 608-221-8640

Homer’s Gourmet Ice Cream Page 14 847-251-0477

Instantwhip Chicago Page 08 773-235-5588

Fox Valley Farms 630-231-3005

ICE CREAM EQUIPMENT REPAIR & SUPPLY

Kool Technologies Page 28 630-483-2256

ICE CREAM-EQUIPMENT & SUPPLY

Kool Technologies Page 28 630-483-2256

ICE CREAM-YOGURT

Instantwhip Chicago Page 08 773-235-5588

ICE MACHINE REPAIR & SANITIZING

Major Appliance Service 708-447-4100

ICE MACHINES-SALES-RENTAL OR LEASING

Ice Solutions 24 Page 06 847-987-9738

Empire Cooler Service 312-733-3900

ICE-MAKING EQUIPMENT/REPAIR & SERVICE

Mackay Heating & Mechanical Page 46 847-381-0448

INSURANCE

Cacciatore Insurance Page 21 312-264-6055

Caro Insurance Services 708-745-5031

Concklin Insurance Agency 630-268-1600

ISU Northwest Insurance Services 847-310-0400

Society Insurance 888-576-2438

WM Schwartz Insurance 847-525-2846

INSURANCE SERVICES

Cacciatore Insurance Page 21 312-264-6055

Gallagher Page 18 630-285-3686

INSURANCE-INDUSTRIAL & COMMERCIAL

Cacciatore Insurance Page 21 312-264-6055

INTERIOR DESIGNERS

Sarfatty Associates 847-920-1100

INTERNET ADVERTISING

Food Industry News 847-699-3300

ITALIAN BEEF

Devanco Foods Page 29 847-228-7070

Serrelli’s Foods Page 32 877-385-BEEF

Grecian Delight Foods 847-364-1010

Red Hot Chicago 800-249-5226

ITALIAN FOOD SPECIALTIES

E Formella & Sons Page 28 877-598-0909

ITALIAN SAUSAGE

Anichini Brothers 312-644-8004

JANITOR-SUPPLIES

Ramar Supply Co Page 42 708-233-0808

JAPANESE-FOOD PRODUCTS

Kikkoman Sales USA 630-954-1244

JUICER REPAIR & MAINTENANCE

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

JUICERS-FRUIT & VEGETABLES

Berkel Midwest Page 06 800-921-9151

KETCHUP

Red Gold Page 05 765-557-5500

KITCHEN EQUIPMENT

A D E Foodservice Equipment 630-628-0811

KITCHEN FLOOR NON-SLIP TREATMENTS

Step Advantage 312-801-4123

KITCHEN-EXHAUST SYSTEMS/CLEANING

Enviromatic Corp of America Page 03 800-325-8476

Olympia Maintenance 708-344-0344

KNIFE EXCHANGE SERVICE

A Maestranzi Sons Page 46 630-504-2865

LAW FIRMS

Laner Muchin 312-467-9800

LINEN SUPPLY & RENTAL SERVICE

Cosmopolitan Textile 773-254-6100

LIQUOR-WHOLESALE

Peerless Liquors 773-378-3908

LOGISTICS COMPANIES

Perishable Distribution Solutions Page 17 888-491-1641

MATERIALS HANDLING EQUIPMENT

Voss Equipment Page 20 708-596-7000

MAYONNAISE

Columbus Vegetable Oils Page 07 773-265-6500

MEAT PROCESSING EQUIP SALES & SERVICE

Berkel Midwest Page 06 800-921-9151

MEAT PRODUCTS

Smithfield Foods 888-327-6526

MEAT-WHOLESALE

Devanco Foods Page 29 847-228-7070

New S B L Inc Page 21 773-376-8280 Park Packing Company Page 23 773-254-0100

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 23 773-254-0100

MEDITERRANEAN FOODS

Grecian Delight Foods 847-364-1010 Olympia Food Industries 847-349-9358

MENUS-CUSTOM PRINTED

Accurate Printing 708-824-0058 MILK

Instantwhip Chicago Page 08 773-235-5588

MUSHROOMS-LOCALLY GROWN Four Star Mushrooms 847-687-7676

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 11 800-SOS-AUCY

OILS-COOKING/BULK

Columbus Vegetable Oils Page 07 773-265-6500

OLIVE OILS

Columbus Vegetable Oils Page 07 773-265-6500

ORGANIC FOODS

Pastorelli Foods Page 11 800-SOS-AUCY

OVEN REPAIR & MAINTENANCE

Mackay Heating & Mechanical Page 46 847-381-0448

OVENS-SALES & SERVICE

Cobblestone Ovens 847-635-0172

PALLET JACKS

Voss Equipment Page 20 708-596-7000

PANCAKE-BATTER & MIX

Tec Foods Inc Page 19 773-638-5310

PAPER-PRODUCTS

Ramar Supply Co Page 42 708-233-0808

Alfa Restaurant Supply 773-588-6688

PARTY-FAVORS & SUPPLIES

Ramar Supply Co Page 42 708-233-0808

PASTA-FRESH AND FROZEN

Cugini Distribution Page 41 708-695-9471

Pastafresh Home Made Pasta Page 20 773-745-5888

PASTRIES

Chicago Sweet Connection Page 30 773-283-4430

PASTRY CONSULTING

Sweet Bee Pastry Consulting 847-828-4812

PATIO & DECK BUILDERS

STR Construction Page 14 847-814-8417

PATIO ENCLOSURES

Thatcher Oaks Awnings Page 20 630-833-5700

PATIO HEATERS

TNG Industries Page 12 708-449-1100

PATTY MACHINES/FOOD FORMERS

Berkel Midwest Page 06 800-921-9151

PAYROLL SERVIC ES

Employco USA Page 15 630-920-0000

ADP847-507-4210

PEST CONTROL

Rose Pest Solutions Page 46 800-GOT-PEST

PHOTOGRAPHY

All Events Photography 312-543-2100

PICKLES & RELISH

Vienna Beef 773-278-7800

PITA BREAD

Grecian Delight Foods 847-364-1010

Olympia Food Industries 847-349-9358

PIZZA SAUCE

Neil Jones Food Company 800-543-4356

PIZZA SAUSAGE

Anichini Brothers 312-644-8004

PIZZA SUPPLY DISTRIBUTORS

Anichini Brothers 312-644-8004

PLUMBERS

R&F Plumbing and Sewer Inc 630-544-8947

POINT OF SALE SUPPLIES

Alpha POS Services Inc 630-690-9232

POINT OF SALE SYSTEMS

SpotOn Inc Page 25 937-830-0828

Alpha POS Services Inc 630-690-9232

Retail Control Solutions 630-521-9900

PORK PRODUCTS

Peer Foods 773-927-1440

POS SYSTEMS

SpotOn Inc Page 25 937-830-0828

Alpha POS Systems Inc 630-690-9232

CardConnect-Clover Systems 224-325-4466

Retail Control Solutions 630-521-9900

POS SYSTEMS-CLOUD BASED

SpotOn Inc Page 25 937-830-0828

Alpha POS Services Inc 630-690-9232

Retail Control Solutions 630-521-9900

POULTRY-FRESH

New S B L Inc Page 21 773-376-8280

Fatima Zabiha Foods 630-620-5000

PRESSURE WASHING

Olympia Maintenance 708-344-0344

PRINTING-CUSTOM ITEMS

Accurate Printing 708-824-0058

PRIVATE LABEL FOOD MANUFACTURERS

E Formella & Sons Page 28 877-598-0909

PRODUCE-WHOLESALE

T Castro Produce Co Page 06 773-869-9400

PRODUCT DEVELOPMENT

Sweet Bee Pastry Consulting 847-828-4812

PROMOTIONAL MARKETING

LED Billboard Trucks 312-924-7979

PROPERTY - TAX - REAL ESTATE LAW

Reveliotis Law PC Page 25 312-230-0160

PUBLISHING

Food Industry News 847-699-3300

RACKING-PALLET

Voss Equipment Page 20 708-596-7000

RE-UPHOLSTERY

Chicago Booth Page 30 773-378-8400

REAL ESTATE LAW

Reveliotis Law PC Page 25 312-230-0160

REFRIGERATION EQUIPMENT REPAIR

Kool Technologies Page 28 630-483-2256

Mackay Heating & Mechanical Page 46 847-381-0448

CSI - Coker Service Inc 888-908-5600

Mechanical 24 847-987-9738

REFRIGERATION-EQUIP/COMMERCIAL

Custom Cooler & Freezer Page 20 630-879-3131

RESTAURANT CONSULTANTS

Stanovich Hospitality 708-359-1911

RESTAURANT EQUIP PARTS WAREHOUSE

CSI - Coker Service Inc 888-908-5600

RESTAURANT EQUIPMENT

Wood Food Systems Page 12 847-949-9663

FSI/Foodservice Solutions 847-719-6088

Losurdo Inc 630-833-4650

RESTAURANT EQUIPMENT & SUPPLIES

Berkel Midwest Page 06 800-921-9151

Custom Cooler & Freezer Page 20 630-879-3131

Federal Supply USA Page 03 847-623-1310

Ramar Supply Co Page 42 708-233-0808

Alfa Restaurant Supply 773-588-6688

Schultz Supply 708-652-2020

RESTAURANT EQUIPMENT REPAIR

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

RESTAURANT EQUIPMENT REPAIR SERVICE

Berkel Midwest Page 06 800-921-9151

Mackay Heating & Mechanical Page 46 847-381-0448

CSI - Coker Service Inc 888-908-5600

Cobblestone Ovens 847-635-0172

Major Appliance Service 708-447-4100

RESTAURANT EQUIPMENT-NEW & USED

March Quality Used & New Equip Page 10 800-210-5895

RESTAURANT REAL ESTATE SALES

John Moauro/Realty Executives 708-361-1150

Nick Dibrizzi/Coldwell Banker 708-562-9328

Ted Aretos/ Eatz & Associates 815-761-8334

Vince Ferraro/Pontarelli & Associates 847-778-3571

RESTAURANT-DESIGNERS

Losurdo Inc 630-833-4650

Sarfatty Associates 847-920-1100

RETRACTABLE PATIO ENCLOSURES

Viewpoint Retractable Enclosure 630-504-2099

RETRACTABLE SKYLIGHTS/ROOFS

Viewpoint Retractable Enclosure 630-504-2099

ROBOTICS

Bear Robotics Page 26 650-260-2931

ROOF TOP GREASE CONTAINMENT SYSTEMS

Enviromatic Corp of America Page 03 800-325-8476

ROOFS-SALES-REPAIR & MAINTENANCE

Care Sheet Metal & Roofing Page 27 708-387-9784

SAFETY TREATMENT FOR FLOORS

Step Advantage 312-801-4123

SALAD-DRESSINGS

Ken’s Foods Page 48 800-633-5800

SALAD-DRESSINGS & OILS

Columbus Vegetable Oils Page 07 773-265-6500

Tec Foods Inc Page 19 773-638-5310

SALSA - FRESH

Simply Salsa 815-514-3993

SANITATION CERTIFICATION

Illinois Restaurant Association Page 18 312-787-4000

SATELLITE TV SYSTEMS

All Sports Direct 630-918-3000

SAUSAGE

Anichini Brothers 312-644-8004

Crawford Sausage 773-277-3095

Red Hot Chicago 800-249-5226

Vienna Beef 773-278-7800

SCALES

Berkel Midwest Page 06 800-921-9151

SCALES-SALES & REPAIR

Accurate Scale Company Page 18 773-847-1820

SEAFOOD

Fisherman’s Pride Page 47 800-543-2110

SEATING

Trendler Inc Page 41 773-255-4407

Solo Seating LLC 515-291-8858

Waco Manufacturing 312-733-0054

SELF-SERVICE ORDERING KIOSKS

Alpha POS Services Inc 630-690-9232

SEWER(MAINT)-RODDING & JETTING

Tierra Environmental Page 31 888-551-1998

R&F Plumbing and Sewer Inc 630-544-8947

SHAKE MIX

Fox Valley Farms 630-231-3005

SHIPPING-REFRIGERATED & FROZEN

Perishable Distribution Solutions Page 17 888-491-1641

SHORTENING

Columbus Vegetable Oils Page 07 773-265-6500

SIGNAGE-INDOOR & OUTDOOR

American Graphics & Sign Page 14 888-774-6270

SLICERS - AUTOMATED

CES Nationwide 773-533-3333

SLICERS-SALES & SERVICE

Berkel Midwest Page 06 800-921-9151

SLOT MACHINES

J & J Gaming Page 10 833-788-1949

SMOKERS

Wood Food Systems Page 12 847-949-9663

SOCIAL MEDIA MARKETING

Create Inc Chicago Page 28 773-664-4024

SOFT DRINKS

PepsiCo Foodservice 773-893-2319

SOFT SERVE-ICE CREAM/EQUIP & SUPPLIES

Kool Technologies Page 28 630-483-2256

SOFT SERVICE MIX

Fox Valley Farms 630-231-3005

SOUPS

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

Vienna Beef 773-278-7800

STAFFING-SERVICES

All About Personnel Page 43 847-510-7571

Atlas Employment Services Page 23 847-671-1557

STEAM CLEANING

Olympia Maintenance 708-344-0344

SUPERMARKET EQUIPMENT

CES Nationwide 773-533-3333

SUPERMARKET EQUIPMENT REPAIR

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

SUPERMARKET- EQUIPMENT/ NEW & USED

Berkel Midwest Page 06 800-921-9151

TABLES-ALL TYPES

Chicago Booth Page 30 773-378-8400

Waco Manufacturing 312-733-0054

TABLES-MODULAR-MAGNETIC

Solo Seating LLC 515-291-8858

TAMALES

Supreme Frozen Products 773-622-3777

TAX APPEALS (PROPERTY)

Reveliotis Law PC Page 25 312-230-0160

TEMPORARY STAFFING

All About Personnell Page 43 847-510-7571

Atlas Employment Services Page 23 847-671-1557

THEATERS AND VENUES

Onesti Entertainment Corporation 630-962-7000

TOMATO PRODUCTS

Pastorelli Foods Page 11 800-SOS-AUCY

Red Gold Page 05 765-557-5500

Neil Jones Food Company 800-543-4356

TRADE PUBLICATIONS

Food Industry News 847-699-3300

TRADE SHOWS & EVENTS

National Pizza Show 754-246-6112

TRUCK BODIES-SALES & REPAIR

Paramount Truck Body Page 24 312-666-6441

TRUCK GRAPHICS

American Graphics & Sign Page 14 888-774-6270

TRUCKS

Freeway Ford Page 16 708-442-9000

UPHOLSTERY CLEANING

Sexton Group Floor Care Page 29 847-827-1188

VEGETABLES-FIRE ROASTED

Neil Jones Food Company 800-543-4356

VEHICLE WRAPS

Paramount Truck Body Page 24 312-666-6441

VENTILATING-SYTEMS CLEANING

Enviromatic Corp of America Page 03 800-325-8476

Olympia Maintenance 708-344-0344

VIDEO GAMING

J & J Gaming Page 10 833-788-1949

VIDEO GAMING TERMINALS

J & J Gaming Page 10 833-788-1949

VISA/MC CLASS ACTION SETTLEMENT

Team Chicago Menio Global Page 31 847-920-7252

WALK-IN COOLER REPAIR & MAINTENANCE

Mackay Heating & Mechanical Page 46 847-381-0448 Mechanical 24 847-987-9738

WALK-IN COOLERS AND FREEZERS

Custom Cooler & Freezer Page 20 630-879-3131

WATER HEATERS / BOILERS

U S Water Heating Solutions Page 43 833-879-4776

WEBSITE DESIGN

Americaneagle.com Page 33 847-699-0300

WEDDING CAKES

Ideal Bakery 773-631-6897

WELDING & FABRICATING

KOP Ind. Welding & Fabrication Page 30 630-930-9516

WHIPPED CREAM

Instantwhip Chicago Page 08 773-235-5588

WIND SCREENS

Thatcher Oaks Awnings Page 20 630-833-5700

WOOD FLOOR CARE

Sexton Group Floor Care Page 29 847-827-1188

WORKERS COMP INSURANCE

Employco USA Page 15 620-920-0000

YOGURT & SOFT SERVE EQUIPMENT

Kool Technologies Page 28 630-483-2256

Performance Foodservice-Chicago operates out of Montgomery, Ill., and services independent restaurant operators in four states (Illinois, Indiana, Wisconsin, and Michigan).

In March 2022, Performance Foodservice-Chicago opened its Culinary Event Center. The 16,800 sq. ft. stand-alone building includes 7,400 sq. ft. of flexible meeting space, an 1,800 sq. ft. test kitchen, plus smaller conference rooms, offices, and storage.

The new Culinary Event Center allows Chicago to better serve and educate its sales team and restaurant customers on national suppli ers and exclusive Performance branded products. The test kitchen’s centerpiece includes two pizza ovens (gas/woodand double-deck) plus a dedicated Pizza Prep Station where guests can sample our exclusive Roma Italian family of brands.

Corporate Chef Steve Zabel runs the test kitchen and hosts weekly customer business development meetings. Chef Steve is well-known in the Chicago culinary community and was a featured chef at the recent Chicago Gourmet Prost! in the Park event, spon sored by Performance Foodservice-Chicago.

Continued from front

Campos, Erwin Mallet and Shannah Primiano have worked side-by-side for three years. When Bonhomme’s founder and creative director Daniel Alonso chal lenged them to collectively express their vision for a modern bistro, the trio began by applying their live-fire cooking style to French cuisine, playing with distinct levels of smoke in the preparation of whole ingre dients as well as classic sauces and purées. Those thoughtful experiments became Coquette, a French experience that reflects the food of France today unburdened by the shadows of its past by elevating quint essential recipes and iconic dishes. Though

Coquette’s cuisine may be “nouvelle”, it’s equipment is undeniably primitive, with all cooking done by live-fire ovens and mangal grills. Coquette also features a dry aging system that blends state-of-the-art technol ogy with method s that go back thousands of years. This time honored technique unleashes the flavor and tenderness of the beef, duck and fish prepared in the kitchen.

Coquette is located at 165 N. Ogden Ave., Chicago, IL 60607. Hours are Tuesday to Saturday 4pm to 2am and Sunday 4pm to 11pm with Brunch coming soon. For more information, please visit: coquettechicago.com.

About Bonhomme Hospitality Group

Bonhomme Hospitality Group is a hospitality devel opment and management company comprised of dining and nightlife pioneers, designers and opera tors of award-winning restaurants, bars and lounges. Their portfolio includes: Casa Beatnik Hotel, Bambola, Coquette, Tribu, Beatnik Country House, GoodFunk, Porto, Mama Delia, Beatnik West Town, Beatnik On The River, Bordel, Botánico, Celeste and Disco

For more information, visit: bonhommehospitality.com and follow on Instagram: @bonhommegroup

Performance Foodservice - Chicago Corporate Chef: Steve Zabel, and Prost! in the Park host: Chef Sarah Grueneberg, Monteverde Restaurant & Pastificio.

No Delivery for Darden Restaurants

Olive Garden and LongHorn Steakhouse parent Darden Restaurants is one of the few restaurant companies that still doesn’t offer delivery, a move the company says helps it shore up profit mar gins. “With margins being basically the same for us on off-premise versus on-prem ise, because we don’t have that delivery charge, we’re OK wherever (the on-premise/ off-premise mix) is,” Darden CEO Rick Cardenas said during a recent earnings call.

P.F. Chang’s Subscription Offering

P.F. Chang’s has created a subscription program called Platinum Rewards that will offer members perks including free delivery and waitlist priority in exchange for a $6.99 monthly fee. Subscribers will also accrue loyalty points faster, a perk that company surveys showed is particularly impor tant to P.F. Chang’s patrons.

Phil Wingo, Founder: PM International

Phil Wingo’s journey to become a pitmaster started unexpectedly while working for his father’s motor home rental business. He had been in construc tion for several years but needed a change of career. After he started delivering motor homes to customers at tailgate parties, he realized he could fill a need by providing food as well. While developing his cooking skills and creating a name for himself as a caterer, he attended the Carolina Pitmas ter Barbecue Cooking School. After cater ing events, including parties at bars and Chicago Bears games for a decade, Phil de cided to take his business to the next level.

With the help of a former business part ner, Phil started creating rubs and sauces that were unlike anything else on the mar ket. After parting ways with his former partner, Phil continued to create innovative recipes through PMI. He now services more than 50 restaurants with his spice blends, sauces and coffee. What makes his services extra special is the fact that he works with these businesses to develop custom flavors to suit their individual needs.

Phil’s talents have taken him all over the world, teaching BBQ classes and selling

his products in places like Finland, Israel, the Netherlands and Lithuania. When he’s not busy expanding his international brand, Phil focuses on serving others by using his classic BBQ skills. He has worked with groups such as Hogs for a Cause with Dat Nation, Fight 2Feed, Comfort Farms and more. Cur rently he also hosts a monthly event called “The PorkMafia Street Crew Gathering” featuring local pitmasters, restaurants and other barbecue enthusiasts. Anyone is welcome to join the Street Crew Facebook page and attend an upcoming event.

Whether he’s cooking for a crowd, com peting in pitmaster competitions or creat ing new sauces and rubs, Phil is passionate about his work in the BBQ community. His love for his craft and sheer talent shines through in everything he takes on. If you want to try out his creations for yourself, or stay up to date on his latest ventures, be sure to check out the PMI and PorkMafia websites for more information.

Nuggets

According to the National Highway Safety Administration, a road with wet leaves can be just as slippery as an icy road. The water droplets atop the leaves make it difficult for tires to find traction, and the car may go into a skid. Leaves, wet or dry, can also mask potholes and other obsta cles on the road. Bob Evans, the company originated as a sausage business and has since expanded to include wholesome, feel-good favorites such as mashed pota toes and macaroni & cheese products, representing the #1-sell ing refrigerated dinner sides in the United States. Bob Evans Farms is also a leading producer and distributor in the refrigerated and frozen breakfast categories. Cranberries have long been an important part of Thanksgiv ing celebrations. Today, nearly three quarters of the cranberry sauce served during the holi day is store -bought and Ocean Spray remains the number one choice for consumers. Enjoy the Ultimate Stay with Your Pup at Hyatt’s Pet-Friendly Hotels Year Round. Hyatt’s dog-friendly hotel offerings and community support give travelers and their canine companions something to ‘woof’ about. Hyatt offers 500+ pet-friendly hotels globally for pet owners to enjoy. Fewer flights and more crowded ter minals are negatively affecting customer satisfaction, J.D. Power finds. The combination of pent-up demand for air travel, the nation wide labor shortage and steadily rising prices on everything from jet fuel to a bottle of water have created a scenario in which air ports are extremely crowded and passengers are increas ingly frustrated and it is likely to continue through 2023. One of the first national, toll-free consumer help lines, the Turkey Talk-Line has helped almost 50 million consumers since its first

season in November 1981. Each November and December, pro fessionally trained turkey experts assist more than 4 million cooks through the Turkey Talk-Line, Butterball.com, Facebook, Twit ter, Instagram, Butterball Skill for Alexa, live chat and emails in the U.S and Canada. The 2022 Wisconsin Lodging Conference & Trade Show will be held Novem ber 6-8 at The Osthoff Resort in Elkhart Lake, Wisconsin. The American Cider Association established its Certified Cider Professional (CCP) program in 2016 to educate those on the front-line of cider sales. The program began with a Level 1 certification to help those in the industry develop a fundamen tal understanding of cider. The American Culinary Federa tion, Inc. (ACF), established in 1929, is the standard of excel lence for chefs in North America. With more than 12,000 members spanning more than 170 chapters nationwide, ACF is the leading culinary association offering educational resources, training, apprenticeship and programmatic accreditation. The 96th Annual Macy’s Thanksgiving Day Parade will take place on Nov. 24,2022 in New York City. Every year since 1948, NBC broad casts the New Yorker parade live on TV. The NFL is treating fans to a few good match-ups on Thanksgiving in 2022 . The Lions will host the Bills to kick start the holiday while the Cowboys will take on one of their divisional rivals, the Giants, in the afternoon. Thanksgiving 2022 will then culminate with a battle between Mac Jones’ Patriots and Kirk Cousins’ Vikings. It is a time for us to pay our respects to those who have served. For one day, we stand united in respect for you, our veterans. Veterans Day is celebrated on the same day every year, November 11.

Duke, Bush’s beloved spokes-dog, made his historic debut at the Grand Ole Opry - the second dog in history - with the help of multi-platinum selling singer/ songwriter and Opry member, Lauren Alaina.

Qualified Team

Cary Miller Presents: PEOPLE

This month I am proud to be pictured with Chef Chad Schafer, one of the key members of McDonald’s cor porate culinary team . Chad is passionate about his career at McDonald’s because of the fine people he works with. It excites him to make the customer experi ence better by evolving the menu and improving their food. Chad’s graduated top of his class at The Culinary Institute of America. His humble start in the industry included working in the world of independent restau rants, and learning the business from the mop to the top.

30 year industry veteran Chris Douglas (R) is VP of Sales for Berkel Midwest. He is joined by Dan Shea a seasoned foodservice operator, who recently relocated to the Chicago area from Fort Myers, Florida to become the newest addition to the sales team at Berkel Midwest. Dan’s onboarding process included an in-depth week-long train ing course in Rice Lake, Wisconsin for professional instruction on Ishida wrappers and scales, training with factory personnel from CAS scales and continued on the job train ing in Globe and Bizerba slicers, Zumex juicers, BKI cooking equipment, and Biro meat processing equipment. Dan is working to become a specialist in all aspects of food ser vice and deli equipment—providing the supplies needed for all current and future Berkel Midwest customers. Both Chris and Dan anticipate amazing professional growth and Berkel Midwest Sales and Service Inc. You can see the firm’s ad on page 6 of this issue

The Vero Coffee and Gelato team is led by Angelo Lollino, a 2nd generation coffee roast ing and Italian food expert expert . Angelo was trained to make handmade Gelato and Sorbetto in Italy, using only the world’s finest ingredients. All of Vero’s coffees, gelato and frozen pizzas are created in the true old world tradition of small batch production, blending exceptional quality ingredients from around the world to create delicious products that customers remember. Angelo’s father Joe began roasting espresso in Chicago in 1968. In the 1990s, Angelo and his wife Giovanna continued the family tradition by opening a flagship Italian café in Elmwood Park, Illinois. Over the next two decades, The Lollino’s would partner with influential chefs and food distributors to bring award-winning gelato, premium roasted coffee and espresso, authentic Sicilian pizza and more to consumers around the globe. If you’ve not tried Vero’s products, you should contact them for samples. You can see their ad on page 18 of this issue Matthew Edgar and Samantha Roberts are audio experts who work with all types of hospitality and foodservice venues to create a more enjoyable experi ence through sound. Their outfit, Pineapple Audio is a Chicago based firm with a global reach, which integrates and designs systems, using the best sound technology available to meet almost every budget. The family owned business was foundved by an award winning team of sound engineers, design and hospitality professionals which ensures the best possible sound for every location.

Katherine Bryers and Mauricio DaSilva are with Saugatuck, Michigan based Uncommon Coffee Roasters, a coffee company famous for the cold brew (and fresh roasted) coffee they sell to coffeehouses and restaurants. The company specializes in ethi cally sourced coffee, wholesale partnerships and providing coffee equipment, equipment repair, cafe design/consultation, barista training and much more to their customers. They deliver into the greater Chicagoland region weekly. Mauricio comes from a family of Brazilian coffee farmers, so he knows what great coffee is. If you’re not selling cold brew coffee you should. It’s delicious and on trend.

Servi Robots Infiltrate Chicago Chicago Legends Lou Malnati’s and Portillo’s Team

Chicago has long been appreciated as an innova tive outlet and an example of American ingenuity. After playing host to the iconic World’s Fair of 1893, this modern metropolis has fostered the future, serv ing as the testing grounds for inventions such as the vacuum cleaner, the elec tric dishwasher, and even the pencil.

Recently, this remarkable city’s appetite for invention has given it a huge win in the culinary column as the Chicago City Council approved an expansion of Robotic personal delivery devices (PDDs) around the campus of the University of Illinois Chicago.

Bear Robotics has also enjoyed extensive growth

in the Chicago area and worldwide as they automate repetitive work in today’s hospitality space. By allevi ating the toughest parts of service like running orders and bussing tables, their Servi robots help service staff to connect with cus tomers on a higher level. This means more flexibility, better tips, and enhanced experiences for guests.

It’s becoming clear that autonomous technology is transforming the food industry and Bear Robotics could not be more excited.

As more organizations open up to the benefits of auto mation, smarter service

the world

Up to Create the Ultimate Italian Beef Deep Dish Pizza

Lou Malnati’s – the cherished Chicago pizza brand known for its buttery-crust deep-dish pizza – has teamed up with fellow Windy-City giant, Portillo’s – the famed fast-casual restaurant known for its menu of Chicago-style favorites to create the most iconically Chicago, yet universally delicious pizza ever to hit your home oven: the Lou Malnati’s x Portillo’s Italian Beef Deep Dish Pizza. Whether you are a fan of Lou’s, Portillo’s or just have an appetite for greatness, this one-of-a-kind mashup from two of Chicago’s most beloved brands is a culinary masterpiece that will have you shouting, “Now, dat is one delicious deep dish.”

Exclusively available on tastesofchicago.com for a lim ited time, the unique collaboration marries Lou Malnati’s award-winning deep dish pizza and Portillo’s homemade Italian beef to create a mouth-watering must-have.

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Now available for shipping nationwide only through Tastes of Chicago, the new Italian Beef Deep Dish Pizza features Lou Malnati’s flaky, buttery pizza crust, vine ripened plum tomatoes and Wisconsin cheese, topped with Portillo’s slow-roasted, thin-sliced Italian Beef. Available with either Portillo’s homemade sweet peppers or its hot giardiniera, each nine-inch deep dish pizza is made from scratch by Lou Malnati’s, then flash frozen to preserve its hot-out-of-the-oven

freshness before it’s shipped directly to your doorstep, ready to bake and enjoy whenever you want it. With more than 100 years of combined culinary history between the two Windy City sta ples, it simply doesn’t get more Chicago or more delicious than this.

The Lou Malnati’s x Portillo’s Italian Beef

Deep Dish Pizza with sweet peppers or hot giardiniera is available exclusively for online ordering and shipping nationwide via Tastes of Chicago. For more information on this lim ited time offering or to place an order, please visit: TastesOfChicago.com.

With VALERIE MILLERTRAVEL

The Ritz-Carlton, Grand Cayman Announces Highly Anticipated Lineup Of Events For Cayman Cookout 2023

The Ritz-Carlton, Grand Cayman and Chef Eric Ripert announce the highly-anticipated event lineup for Cayman Cookout 2023, taking place at the resort from Thursday, January 12th though Monday, January 16th, 2023. Cayman Cookout will make its grand return to the resort after a two-year hiatus and plans to bring together some of the world's most talented chefs, wine and spirits experts alongside new events, never before seen by attendees.

Hosted by Chef Eric Ripert, the 14th annual celebration will feature an impressive line-up of talent including José Andrés, Adrienne Cheatham, Master Sommelier Aldo Sohm, Andrew Zimmern, Antonio Bachour, Charles Joly, Daniel Boulud, Dean Max, Dominique Crenn, Emeril Lagasse, Jennifer Carroll, Kristen Kish and Tom Colicchio. The events and menus for Cayman Cookout have been carefully curated by Chef Ripert, as well as the par ticipating chefs, who have worked closely with Master Sommelier Aldo Sohm, Wine Director for Cayman Cookout and Monica Dubar, Beverage Manager at The Ritz-Carlton, Grand Cayman. This year in particular, an emphasis has been placed on expanding the beverage programming, offer ing events and menus designed through the lens of master mixologists and global spirits experts. The beverage team has curated an extensive list of rare wines provided by some of the most exclusive and world-class producers, including Jason Smith MS, Jean-Marc Rouleau, Landon Patterson, Larry Stone MS, Marc Gagnon, Michael Kennedy, Nathaniel Dorn and Rajat Parr MS.

The festival will also allow guests to take advantage of two new dining concepts on property as well as the recently reno vated guestrooms and public areas. This venue will provide attendees with laid-back space to relax between events. The resort will also debut a new restaurant named Saint June, which provides

a setting punctuated with relaxed luxury, where guests can enjoy a sophisticated and stylish food and bar menu inspired by Caribbean and Latin American cuisine. The space will host dinners and events throughout the weekend, including a mem orable South American Steakhouse Dinner.

Each year, the resort and Chef Eric Ripert, welcome some of the world's finest chefs and most discerning guests for Cayman Cookout. More information about The Ritz-Carlton, Grand Cayman is available at: ritzcarl ton.com/grandcayman. Guests planning to attend will also see the return of signature events like Beach Bash, Barefoot BBQ, and Rum and Robusto alongside new events.

About The Ritz-Carlton, Grand Cayman

Newly reimagined in 2021, The Ritz-Carlton, Grand Cayman occupies 144 beautifully manicured acres, from the sparkling waters of the North Sound to white sands of world-famous Seven Mile Beach. The longstanding luxury Cayman Islands resort is a Forbes Five-Star Hotel, home to 369 luxuriously appointed rooms An elegant spa offers a bespoke collection of revitalizing and relaxing treatments, while six dining venues present guests with a diverse array of epicurean delights, including the Caribbean's only AAA Five Diamond restaurant, Blue by Eric Ripert. In addi tion to a spectacular Greg Norman-designed ninehole golf course, the resort also offers golf enthusiasts a state-of-the-art indoor simulator. The Ritz-Carlton, Grand Cayman is home to the island's largest ballroom as well as an interactive culinary studio. Jean-Michel Cousteau's Ambassadors of the Environment family programming allows guests of all ages to discover the incredible flora and fauna of Cayman, while Starfish Cay water park, tennis and basketball courts and an indoor game room ensures guests young and old are entertained.