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PEOPLE SELLING THE INDUSTRY
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Cary Miller Presents: PEOPLE SELLING THE FOOD INDUSTRY
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 experience 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 restaurants, 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 training 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 training 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 service 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 experience 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 ethically 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.
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Servi Robots Infiltrate Chicago Chicago Legends Lou Malnati’s and Portillo’s Team Chicago has long been Up to Create the Ultimate Italian Beef Deep Dish Pizzaappreciated as an innovative outlet and an example in the Chicago area and of American ingenuity. worldwide as they automate After playing host to the repetitive work in today’s iconic World’s Fair of 1893, hospitality space. By allevithis modern metropolis has ating the toughest parts of fostered the future, serv- service like running orders ing as the testing grounds and bussing tables, their for inventions such as the Servi robots help service vacuum cleaner, the elec- staff to connect with custric dishwasher, and even tomers on a higher level. the pencil. This means more flexibility,
Recently, this remarkable better tips, and enhanced city’s appetite for invention experiences for guests. has given it a huge win in It’s becoming clear that the culinary column as autonomous technology the Chicago City Council is transforming the food approved an expansion of industry and Bear Robotics Robotic personal delivery could not be more excited. devices (PDDs) around the As more organizations open campus of the University of up to the benefits of autoIllinois Chicago. mation, smarter service will
Bear Robotics has also take the world by storm. enjoyed extensive growth – See their ad on page 26. 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.” 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
Exclusively available on tastesofchicago.com for a limited 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. 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 staples, 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 limited time offering or to place an order, please visit: TastesOfChicago.com.
