FOOD INDUSTRY NEWS OCTOBER 2023
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FOUNDED 1982
OCTOBER 2023
HELPING THE FOOD INDUSRY BUY LOCAL FOR OVER 40 YEARS. Photos courtesy: Cilantro Taco Grill
Armando Perez (aka Pitbull ) w/ Temoc Morfin
Cilantro Taco Grill’s Secret Ingredient – The American Dream Cilantro Taco Grill’s story depicts a vivid reality of the American Dream that resounds to the majority of immigrants in the USA. In the early 1980’s Don Javier Morfin, a father of 11 children, and his wife immigrated to the USA despite all dangers of travel, weather elements, and language barriers. Celebrity backed Marketing: Armando Christian Perez, aka Pitbull, has partnered with Fransmart to bring Cilantro Taco Grill
to the masses, as part of his mission to help Latino hourly employees become operators and owners for Latin-owned businesses. As part of his investment, Perez will lend marketing support as the brand sets its sights on growing its national footprint to the top 100 media markets. Temoc Morfin, one of 11 children, has always been passionate about celebrating his culture and uplifting his community. That’s what led him to See Cilantro, page 40
www.caputocheese .com
AROUND CHICAGO
20
LOCAL NEWS
16
BUYERS’ DIRECTORY
33-36
NATIONAL NEWS
24
BUSINESSES FOR SALE/CLASSIFIEDS
37-39
NUGGETS
32
CHEF PROFILES
14, 18, 30 PEOPLE SELLING THE INDUSTRY
28
DINING WITH MS. X
4
46
TRAVEL
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Food Industry News® — October 2023
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Casati’s Modern Italian restaurant owners Stefano and Melanie Casati brought food, friends, and fashion all together for their 5 year anniversary! Guests enjoyed light fresh and healthy food as they sipped on franciacorta bubbles from Ca Dal Bosco Prestige and watched over 50+ looks walk down the runway in their garden patio as the sunset and stars came out. Designers expanded from local designers Sylwia Designs and Mira Couture to MaxMara and Elisabetta Franchi from Italy. – Photos: Floyd McCraney
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Food Industry News® — October 2023
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Chicago’s Lexington Betty’s Dominique Leach Wins Season 4 of Food Network’s BBQ Brawl and Blends in Glass Bottles Dozens of Flavors and Blends to Refresh, Cleanse and Energize Your Customers!
331-529-2717 Distributor Inquiries Welcome Dominique Leach on set of BBQ Brawl
Bobby Flay and Dominique Leach
Chef/Pitmaster Dominique Leach of the award-winning restaurant Lexington Betty’s Smokehouse brought home a major win for Chicago, putting her South Side restaurant on the map. Over the summer she dominated 10 fiery episodes one by one on national TV of the Food Network’s BBQ Brawl hosted by celebrities Bobby Flay, Anne Burrell anvd Sunny Anderson. On Labor Day, she packed her restaurant in Pullman full of fans, diners and Chicagoans for a watch party for the final two episodes. Crowds enjoyed barbeque and watched as she was neck and neck with some heavy-duty competition and the best pitmasters in America, and pulled out all the stops with dishes like her ode to former Chicago institution Spiaggia with her aleppo-lemon chicken thighs, Dominique’s signature jerk shrimp dish that lives on the menu at Lexington Betty as well as her finale episode creations such as Chicago-style skirt steak with mild sauce and seasoned fries plus her New Orleans-Style Feast to officially take the crown of “Master of the Cue” — and defining Chicago barbeque as some of the best in the country!
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Food Industry News® — October 2023
DINING WITH October 2023 HOLY BUCKETS • 7150 N. McCormick Blvd., LINCOLNWOOD, IL. If you like chicken then you have to stop here; the chicken is Zabiha Halal. Choices include bowls with choice of mashed potatoes, fries, cole slaw, corn and chicken. They have chicken sandwiches and chicken wings along with pieces of chicken. I tried an order of the Gaza Strips chicken tenders spicy with choice of sauce. The breading was crispy and the chicken was flavorful and perfectly cooked and it came with fries and a biscuit. Everything was so good! If you’re dining in be patient the orders are cooked to order.
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BURRITO • 12 S. Northwest Hwy., PARK RIDGE, IL 847-737-9988. You can dine in or pick up. I ordered ahead of time for a pick up. They offer sushi, build your own burrito bowl or customize your own bowl. They have an extensive list of ingredients to add to your entrée. I tried the Chicken Lover Bowl; it came with chicken, avocado, cucumber, edamame, onion, crispy wonton, sesame seed with choice of rice; I had the white rice. Plus, I got an extra spicy aioli sauce which had some kick. The food was fresh, plentiful and delicious. JET’S PIZZA • 936 E. Roosevelt Rd., WHEATON, IL 630-653-2800. This is a take-out-and-delivery only pizza place with multiple locations offering Detroit-style pizza with flavored crusts, wings and subs. It was recommended that I have the 8 Corner Pizza which is two Detroit-style pizzas with rectangle slices and crispy crust on all 8 corners of the pizza. Get it with pepperoni. I also tried their bone-in wings with sweet red chili sauce. Those wings were amazing! LA COCINA DE MARIA • 142 W Washington St, West Chicago, IL 630-520-2699. This is a smaller, authentic Mexican restaurant with limited seating inside, but ask about outdoor seating and you will be surprised to find a huge, decorated patio with plenty of tables, TV, sound system, etc. It’s perfect for a get-together! Their specialties are Cochinita Pibil, Barbacoa, Mole Poblano, tacos, burritos, alambres, picaditas, pambazos, flautas, chilaquiles and huaraches. They have great food for very reasonable prices. I had tacos — steak and al pastor (pork) and cheesecake for dessert. Delicious! THE BRAT STOP • 12304 75th St. KENOSHA, WI 262-857-2014. This place is an institution serving up some Wisconsin favorites; Beer -Brats -Cheese. When you see the sign on the highway – get off and check them out. They have brats in a combination of flavors. The Traditional brat and Cheddarwurst brat are my two favorites with mustard and sauerkraut. For a side their homemade German potato salad is the best. I also got an order of Cheese Curds which were fantastic. They have a gift shop to pick up some souvenirs, beer, cheese and so much more.
“A lot of people have ideas, but there are few who decide to do something about them now...The true entrepreneur is a doer, not a dreamer.” – Nolan Bushnell
TSUKASA OF TOKYO 561 • N. Milwaukee Ave. VERNON HILLS, IL 847-816-8770. Japanese hibachi-style restaurant and the place is enormous and it was packed. Your food is prepared at the table in front of you and to your liking. We started with an order of shumai dumplings with their special sauce and an order of soft shell crabs as an appetizer. Followed by an order of garlic shrimp, scallops and lobster with their famous golden sauce. The entrees come with a broth soup, salad and rice. This is a nice dining experience.
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Food Industry News® — October 2023
Wendy’s ‘Next Gen’ Design Boosts Service Capacity
Nisos Prime by Parker Hospitality Opens in Chicago’s West Loop
The Wendy’s Company announced the opening of the first Global Next Gen restaurants, while finalizing a new Global Next Gen HighCapacity Kitchen design option for the highest customer demand. Both digital-first designs were created to enhance customer, crew and franchisee experiences. – Source: PR Newswire
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steakhouse Nisos Prime, bar and eatery PrimeBar, and nightlife experience The Lounge (802 West Randolph Street, three distinctive and exciting dining and lounge experiences set in a captivating oasis in the heart of the West Loop. Each space includes an elevated food and beverage program overseen by award-winning Chef Rick Tramonto, Parker Hospitality’s Food & Beverage Director, and all three will share Parker Hospitality’s distinctive warm and welcoming hospitality, set against a stunningly designed backdrop, meant to inspire guests to let their hair down and enjoy a night on the town. “Nisos Prime, Prime Bar, and The Lounge all expand on what Parker Hospitality does best — creating unforgettable experiences for our guests,” said Parker Hospitality Founder/CEO Brad Parker. “Each space is a destination in and of itself, but together, the three unite to create something truly exciting and special.” Nisos Prime (opening Nov.2023): the flagship culinary experience, will offer succulent steaks, craft cocktails, and the enchanting allure of the Mediterranean effortlessly intertwined in an oasis that is the epitome of energy, warmth, and refined charm. The menu curated by Tramonto along with the culinary team at Nisos Prime celebrates the intersection of land and sea, prime-steak excellence, and Mediterranean culinary heritage.
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Food Industry News® — October 2023
Seasoned Restaurant Owner Acquires Wood Food Systems It has been said that the very best suppliers to restaurants’ are ones who have worked in, or have operated restaurants. Typically, these suppliers and sales reps exude passion, patience, and the ability to quickly understand their customers’ needs, perhaps even before the customer does. This hard work and strong work ethic is what led the Konstantopoulos family of Bill’s Place Restaurant in LaGrange Park, Illinois to acquire Wood Food Systems, Chicagoland’s only authorized distributor of broaster equipment and the suppliers required to make broasted chicken. The firm is also a distributor of Southern Pride Smokers, considered by many to be the best Smoker in the food industry. When combined, these two lines of equipment enable any food business to offer guests menu items that cannot be duplicated at home. And now, with restaurant
owners behind the company, customers can expect a higher level of attention, service and training, combined with fast turn around and attention to detail. If you’ve been thinking about adding broasted chicken or smoked items to your menu, this is the best time to do so. The margins are high, as is the quality, and best of all, guests cannot make these items at home (they can, but they won’t taste as good, and who wants to cook anyway?). The Wood Food System offices are located next door to Bills Place, giving prospective customers the ability to see the broasting process in a live, high-volume restaurant. – To taste what you’ve been missing, find the Wood Food Systems ad on page 3 of this issue and call them to arrange a demo.
Moe’s Cantina and La Luna Celebrate Hispanic Heritage Month
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Hispanic Heritage Month, started September the next generation of entrepreneurs, especially 12 and runs through October 12, holds special women in the restaurant industry. significance for the Sanchez family, as it’s a Third Coast Hospitality, founded by their time when they reflect on their roots, celebrate father, Sam Sanchez, in 1992, has become a their achievements, and continue to nurture the cornerstone of Mexican cuisine in Chicago. traditions that define them. With iconic venues like Moe’s Korina and Samantha Cantina, Tree House, and Sanchez, two dynamic Latina Old Crow Smokehouse, the sisters who have taken the Sanchez family has created reins of their father’s Third spaces where foodies and Coast Hospitality Group, culture enthusiasts alike come a culinary empire that has together, sharing the joy of a become synonymous with “carne asada,” a Mexican unforgettable Mexican cuisine party filled with music, tequila, experiences in Chicago. Left to right: and mouthwatering barbecue. Raised in the restaurant Korina, Sam, and Samantha Sanchez Korina and Samantha’s business, their journey is a testament to how connection to their family’s restaurant empire cultural heritage can blend seamlessly with runs deep. From their earliest days, they learned entrepreneurial spirit and innovation. the ropes by donning aprons and meticulously The Sanchez family’s story is a celebration cleaning ketchup and mustard bottles, all for of Mexican heritage and the American dream. a meager $5 tip. As they grew, so did their “It makes me feel very happy because I responsibilities, from serving and bartending to feel like I’m doing more than just opening up a hosting and managing. In 2021, they officially restaurant for myself,” Samantha says. took over all business operations, with their “Seeing a Latina entrepreneur does push father offering guidance from the sidelines. others to want to pursue their dreams and be Their father’s journey, from a teenage porter less intimidated to stand out in a more male- in Chicago to becoming a restaurant industry dominated industry.” titan, provided the inspiration for the sisters to For the Sanchez family, Hispanic Heritage chart their own course. With their unwavering Month is a time to remember their roots, commitment to quality and innovation, they have celebrate their journey, and continue to create expanded their family’s restaurant portfolio, spaces where Chicagoans can savor the flavors most notably with the creation of La Luna, a of Mexico while enjoying a sense of community. modern Mexican restaurant and cocktail bar in Their story serves as a testament to the Pilsen and Tree House, a playful and inspiring importance of cultural heritage in shaping the space that emerged during the challenging city’s culinary identity and as an inspiration to times of the Covid pandemic.
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Food Industry News® — October 2023
Jimmy John’s Adds Items
Jimmy John's has introduced expanded catering options and added wraps to the permanent menu. New catering bundles feature sandwiches, wraps, chips, desserts and drinks, and new side dish options include potato salad and pesto bowtie pasta. – nrn.com
Sprecher Goes National
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In 2020, Sharad Chadha purchased Sprecher Brewing— the 38-year-old soda and beer maker in Wisconsin, despite having no prior experience in the beverage industry. To finance the acquisition, he mortgaged his home and left his job at Samsung. Even with sales slumps from the impact of the pandemic, Chadha remained optimistic and pursued a different strategy than the company's founder, Randy Sprecher. Chadha aimed to accelerate growth by expanding Sprecher's reach across the United States, focusing on their root beer and unique brewing process. Now, Sprecher has become the fastest-growing craft soda company in the U.S., with revenue nearly tripling since 2020 and a presence in 21,000 locations. Chadha shifted the company's focus from beer to soda, recognizing the crowded craft beer market. Sprecher competes with major soda brands but benefits from consumer demand for locally crafted, bettertasting products. Despite numerous challenges, Chadha remains optimistic about the company's future. – Food Dive
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November 7-8 | Resch Expo | Green Bay
IFT Gets New Board President Sean Leighton is taking over as board president for the Institute of F ood Te chnologies. Leighton, has been at Cargill since 2017, and replaces Christopher Downs. Leighton is currently the global VP of food safety, quality and regulatory at the commodity giant. The incoming board president started at the institute in 1999 as part of its student association. – Food Dive
Food Industry News® — October 2023
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Say Hello to Your New Food Runner! • Increases staff efficiency. Gene Simmons, Paul Stanley at Rock & Brews
The Forrest County Potawatomi Community has partnered with Rock & Roll Hall of Famers Paul Stanley and Gene Simmons of Kiss and their rock-inspired restaurant group, Rock & Brews, to bring their nationally recognized restaurant concept and live music to the Potawatomi Casino Hotel in Milwaukee, Wisconsin. The 250-seat restaurant was an integral aspect of the property’s extensive $190 million renovation.
• Delivers food to multiple tables quickly. • Charge lasts 10-12 hours. • Proximity sensors for auto stop. • Different speed settings. • User friendly, and fully programmable.
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How Do You Know If Real Estate Auction Marketing Is For You?
Diamond of California, the century-old producer of specialty nuts, announces the launch of two Fallinspired flavors in its snack nut line, Pumpkin Pie Spice Snack Walnuts and Pecan Pie Pecans. These two new snack nut flavors combine premium, fresh-from-the-harvest nuts with delicious seasonings and a lightly sweetened glaze for a satisfying crunch. The Pecan Pie Pecans will also be the brand’s first-ever exclusively pecan snack offering. Both flavors will be available nationwide in-stores and online now.
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When it is time to sell the real estate you own – you could either list the property conventionally, often “guesstimating” the value of the property with an asking price – or you can take matters in your own hands and you can choose the sale date by teeing up a real estate auction with a date certain so that you know when the property will sell. If your property or its location is unique – and you desire to eliminate long holding cost expenses – then an auction marketing program can be designed to both protect a seller’s downside while maximizing the eventual sales price. For properties in the restaurant and hospitality industries, often sellers exclude the personal property and sell those assets separately, either individually or in bulk. Doing this will often increase the seller’s net proceeds from the sale of both the real and personal property together. – For more info, see the Rick Levin & Associates ad on page 8.
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Food Industry News® — October 2023
Is It Time to Update Your Technology? Technological advances are ongoing and occur at a rapid pace. Staying on top of what’s new and necessary can feel overwhelming. Deciding if or when to update or upgrade a system while a restaurant is operational is made easier with a clear understanding of where your busi- Bill Lecos Owner/Founder: ness is and how you want technol- Forklift Restaurant Consulting ogy to meet its needs. There are many kinds of technological systems and software designed for restaurant operations including: POS, wireless devices, printers, merchant processing, telephone, firewall, antivirus, gift card and loyalty programs, online ordering, reservations, cost control, surveillance cameras, telephone, advanced reporting and data storage. The interaction of all or a some of these programs in an operation is called the “Software Stack.” Within each piece of technology there is direct function-related software along with additional programs allowing systems to “speak” to each other, enabling them to run efficiently and securely. Start the process of deciding whether a portion or all of your operation’s Software Stack is ready for an update by considering these questions with technological providers or a restaurant-related consultant to outline and define operational goals. • How old are components? • Do they meet required compliance standards and provide your operation optimal security from external and internal malware threats? • Is your hardware and physical infrastructure capable of running and updated Software Stack? • Are applications and features meeting contemporary needs and versatile enough to carry your business going forward? • Have you been using everything you’re paying for? • Are applications compatible with each other? • Could the introduction of Artificial Intelligence (AI) improve your operation? • Consider if the hardware, equipment, and devices are durable and fit the environment. • Verify training and support for new applications. Cost structures are changing and there may be a solution or a new provider better suited for delivering what you need. Updating your technology is a vital and an often over-due and necessary step toward a business’s profitability—bringing with it improved security and reliability, ease of use, and cost-saving programs that help increase profitability. – You can find the Forklift consulting ad on page 45.
Red Robin Revamps Loyalty Program Red Robin’s improvements to the food and dining experience have paid off in sales growth this year and the chain plans to continue that momentum by revamping and revving up its loyalty program, CEO GJ Hart said. The program will evolve to depend less on discounting to drive both traffic and profits, Hart said. - Source: FSR Magazine
Dickey’s, Safeway Partner Up Dickey’s Barbecue Pit, continues to expand their retail partnerships by teaming up with Safeway Denver Division. The Texas-style barbecue brand will begin its fantastic partnership with Safeway’s Denver Division offering shoppers their famous Original Polish smoked sausage links, Jalapeno Cheddar smoked sausage links, and Hot Links. This division of Safeway operates 143 supermarkets in five states including Colorado, Nebraska, New Mexico, South Dakota, and Wyoming.
Amy’s Kitchen, the national leader in organic and natural frozen food, is thrilled to introduce a new way to enjoy its beloved burritos with the nationwide launch of Multipack Burritos. Just in time for back-to-school, Amy’s Multipack Burritos in packs of four are an ideal solution for busy individuals and families looking for delicious options on-the-go.
Food Industry News® — October 2023
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Page 13
GARC Culinary & Hospitality Scholarship Winners The Greek American Restaurant Cooperative is recently announced two scholarship winners. The goal of the program is to continue to attract and retain talent in the foodservice industry!
As a privately held boutique firm,
Atlas Employment Services
The hospitality scholarship was awarded to Daniel Frank Militello. Daniel has been working at 3 Corners Grill & Tap in Lemont, IL since he was 15. He has worked as a host, busser, and server. Daniel is committed to pursing a degree in hospitality and with the dream of owning his own restaurant. He will be attending Michigan State University in the fall.
The culinary scholarship was awarded to Jose M. Garcia. Jose has been working at Paul’s Family Restaurant in Elgin, Il for 29 years. Jose started as a busboy and because of his competence, intelligence and reliability was trained to become a line cook. Owner, Elaine Apostolopoulos, said “over the years Jose wanted to take on more responsibilities and decided to go back to school to get his culinary degree and we encouraged him.” He will be graduating from Elgin Community College with a culinary degree in 2024.
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Private-equity firm Bain Capital will buy Brazilian steakhouse chain Fogo de Chao from Rhone Capital in a deal reportedly valued at $1.1 billion. Rhone bought the chain five years ago for $560 million and today it operates 76 restaurants worldwide that have generated 15% annual revenue growth since 2021. – NRN.com
Let our team match you with reliable, focused and experienced personnel who bring a high-quality work ethic and a superior level of productivity to your business that improves your operational efficiency. Atlas Employment Services recruits, vets and places talent while keeping your labor and staffing budget on track and providing you with innovative and tailor-made staffing solutions, saving your company time and money on advertising, interviewing and screening new candidates. Our employees understand GMPs. Our recruiting offices can lead orientations and education sessions for you and your team.
Types of positions we fill in the Food and Beverage sector: • Food Manufacturing • Food Packaging • Sanitation • Beverage Processing • Food Processing • Shipping / • Food Line Operator • QA/QC Specialist Receiving Contact us today to learn how Atlas Employment Services can help solve your labor and recruiting challenges. Vito Ungaro, Director of Sales • 847-671-1557 • Vungaro@atlasemployment.com
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Food Industry News® — October 2023
CHEF PROFILE Sofia Smiley Meal Me – Meal Prep 148 S. Bloomingdale Rd. Unit 112 Bloomingdale, IL 60108 Current Position: Owner and Lead Chef First Foodservice Job: Technically my first food job was in high school with Rocco Vinos concessions at the local park district pool. But after high school and into culinary school I worked at a handful of other restaurants in the city of Chicago! Favorite Food: My favorite food varies…I’m Italian so I love to eat. I love veal Milanese but can also dive deep into a double cheeseburger.
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Awards/Honors: Over the years, Meal Me has been able to participate in many events with other larger and smaller businesses. I was showcased in the Chicago Sun Times about two years ago as a female in business, as well as many mentions in the local Bloomingdale almanac. Memorable Customers: So many of my day to day customers are people who genuinely want to work on their health and improve it overall. My favorite type of customer are the kinds that share their Meal Me experience with me. Whether they’ve lost weight by eating my meals, or helped them stay consistent with their goals, or even if it just saves them time…I appreciate feedback so I can then learn and grow from it! Worst Part of Job...One of the toughest parts of my job specifically is doing a lot on my own. My business just celebrated three years so I am in the process of working towards growth and hiring more help than I currently have.
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What part of the job gives the most pleasure? The part of my job that gives me the most pleasure is feedback from my customers knowing that all the hard work me and my team do to ensure we are providing fresh and quality meals is being recognized by our customers and actually helping them reach their goals! The whole reason and goal behind my business is to make eating healthy, easy and delicious! If you couldn’t be a chef, what would you be and why? If I couldn’t be a chef, I would probably stick around the restaurant industry. It’s just something that’s a part of me now. I really enjoyed my time as FOH manager back when I had recently graduated from culinary school. It was a great way for me to utilize my talent and knowledge in the industry and also helped me grow and learn a lot about how to run a business on my own. I also really love working out and fitness so I would possibly explore the area of becoming a personal trainer and potentially opening up a private gym with my husband who is also an avid lifter. Best advice you ever got was...The best advice I ever got was to put myself out there more no matter what the outcome. I’ve learned so much about myself while on this journey of building my business and brand. A lot of it being from my schooling and experience but also a lot of it being in places where I least expected. Networking really is a crazy thing and I find that most of my opportunities have just come from someone I don’t even know bringing me up in conversation just because they had met me at an event or something. Who was your greatest culinary influence? Family has always been #1 reason why I do what I do but I’m also a huge fan and follower of Giada. Ever since I was little my mom and I would watch her cooking shows and I always envisioned myself up there some day. Funny enough, I teach cooking classes as a facility in Itasca where I’m honored to be able to showcase what I love doing to anyone interested to learn!
Food Industry News® — October 2023
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Pumpkin Is Back
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Appetite for Spicy and Natural Appetizers Heats Up The last 20 years has taught every foodservice operator that there is money to be made with appetizer sales. The trouble is, almost every menu features the same old items. With people wanting to eat healthier it’s best to feature items that look good, sound even better and taste so good they are remarkable. It takes energy to arouse the appetite and get customers to order. Celebrating its 48th year, Oklahomabased Matador Foods has a successful track record of creating legendary full flavored healthier appetizers that stand out because they are different and because of the high quality you can taste in every product. They insist on using “better for you” ingredients, no artificial flavors or fillers and strive to buy direct from family farmer in the Southwest region. According to Ted Tabaka, president, “We are seeing increased repeat orders from distributors and the response from our end-user customers has been very positive. We keep hearing that buyers love that there are new options in the appetizer category which are proving to be on-trend and very popular with guests”. Top trending appetizer and entrée size items from Matador include their famous stuffed Chile Rellenos made with Anaheim peppers, zesty Southwest Style Egg Rolls, and Cheese Bites. The firm recently expanded its portfolio of products to include many “everyday” items but with an upscale twist, including mozzarella sticks, onion rings, stuffed jalapeno peppers (Hot Shots), cinnamon cheesecake and apple roll ups, all with clean label quality, that taste better than other brands. The firm even has un-breaded and keto-friendly options. The family-owned company recently launched their Teaser line, offering multiple flavor profiles including, the Jalapeno Teaser, containing an amazing blend of Jalapenos and two different American cheeses in a crispy breading. Let Matador Foods give you and your customers a taste of success. Contact them today for a samples and ordering information. Foodservice, grocery, distributor, broker and institutional inquiries are welcome. – You can find the Matador Foods ad on page 2.
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Trader Joe’s Keeps Traditional Grocery Experience Trader Joe's has no intention of introducing self-checkout terminals,
according to CEO Bryan Palbaum and President Jon Basalone, who said in a podcast, that they want to preserve jobs and not create work for shoppers. The grocer intends to focus on its traditional grocery model, opening new stores and putting effort into product innovation rather than invest in e-commerce or technologies like aisle-scanning robots. – Source: Trader Joe’s
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Food Industry News® — October 2023
Local News Chef/owner Chesaree Rollins, who recently took a health hiatus from her acclaimed restaurant, CheSa’s Bistro & Bar at 3235 W. Addison in Chicago, is back in the kitchen! CheSa’s Bistro & Bar re-opened in Sept. Every Saturday and Sunday, the restaurant will serve up itswv delicious and creative Creole/Cajun R&B Brunch menu from 9 AM to 4 PM. In the coming weeks, CheSa’s will once again be open for dinner service as well. Photo: Cindy Kurman
All Seasons Orchard,1450 IL Rt. 176 In Woodstock, IL is doubling the fun with a double 30th anniversary celebration of both All Seasons Orchard and the movie that helped put Woodstock on the map, Groundhog Day. Each year more than six acres at All Seasons is transformed into a Corn Maze with more than three miles of pathways and a lookout bridge. Celebrate autumn at Edward Apple Orchard in Poplar Grove, IL a fourth - generation family owned farm. Their orchard has grown to 100 acres of apple trees, pumpkins, squash, mums, and berries. They have 50,000 apple trees and grow over 30 apple varieties. Process Expo, the global food and equipment technology show will be held October 23 25, 2023 in the South Hall of the McCormick Place Convention Center in Chicago, Illinois. Oxford announces a ground floor restaurant lease with “Kite Room” at the Godfrey Hotel Chicago, 127 W. Huron, with Soiree Hospitality Group. The pan-Asian concept is set to open in the iconic River North hotel in the fall of 2023. Perry’s Steakhouse & Grille announces its third Chicago-area location in Vernon Hills slated for opening in Spring 2024. Located at the Southwest corner of Ring Drive and Milwaukee Ave, their soon-to-be 11,000 square foot space will accommodate up to 350 guests. Prairie Farms Dairy, headquartered in Edwardsville, Il, was a big winner in the World Dairy Expo Dairy Product Contest, which recently unveiled the 2023 award winners. Prairie Farms and its family of companies won 62 awards in 38 of the contest’s 96 classes. Prairie Farms received more awards than any other company, making Prairie Farms Dairy the reigning contest champion. Sky Zone, the leader in the indoor active entertainment industry, plans to open a new Chicago location in Q2 of 2024 at 1419 N. Kingsbury Street. Sky Zone is also
set to debut an additional location this Dec. in Evanston along with previously announced 2024 openings in Arlington Heights and Willowbrook, IL. SunLife Organics Chicago opens in Chicago’s Fulton Market. The opening of SunLife Organics Chicago in Chicago’s buzzing Fulton Market neighborhood marks a significant milestone in founder Khalil Rafati’s mission to love, heal and inspire communities through the power of the highest quality superfoods. The Chicago Department of Aviation (CDA) announces that O’Hare International Airport was named “Favorite Airport Dining” for the fourth consecutive year in the ninth annual Trazee Awards from trazeetravel.com, a division of Global Traveler written for and by travelers age 25-40. The Pinball Expo will be held October 18-21, 2023 at the Renaissance Schaumburg Convention Hotel at 1551 N. Thoreau Drive in Schaumburg, IL. Founded in 1985, Pinball Expo is the longest-running event dedicated to pinball. The team at Proxi located at 565 W. Randolph in Chicago announce the appointment of Jennifer Kim as the new Chef De Cuisine to helm the kitchen alongside Executive Chef Andrew Zimmerman. Within their new role, Kim will develop new menu items and help oversee and manage kitchen staff. The USA Trade Tasting (USATT) wine & spirits trade show for retailers, importers, distributors, sommeliers & bartenders to meet & grow business opportunities will be held on October 17-18,2023 at Morgan Manufacturing, 401 N Morgan St., Suite #100 in Chicago. Thorntons opened its newest Chicagoland store and its 90th location in the state of Illinois. The store is located at 20249 North Plum Grove Road in the Village of Kildeer. The company now operates a total of 70 stores in the Chicagoland area.
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Food Industry News® — October 2023
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Birthplace: Hinsdale, IL First Foodservice Job: Dishwasher at Arrowhead Golf in Wheaton when I was 16. Favorite Food: Pizza of course! Pizza is a blank canvas for really anything that you want to put on it. The possibilities are endless, from sweet to savory, breakfast to dessert. It really is a super versatile food. Awards/Honors: I May of this year I was Certified as a Master Instructor from Scuola Italiana Pizzaioli, the oldest and only accredited pizza school in the world. I am one of four currently in the United States with only around 50 in the entire world. Worst Part of Job: Being short staffed. Most Humorous Kitchen Mishap: Making a plant based pasta for one hundred and then realizing it just disappeared into the water. Favorite Food to prepare: What ever catches my eye and inspires me to make a dish. Sometimes I will walk around the grocery store and see one item and suddenly a whole dish starts to come together. It can be something as simple as a spice/seasoning or seasonal vegetable that I look forward to.
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What part of the job gives the most pleasure? When people try a new style of pizza or a new combination of flavors that they have never had and their eyes light up with that “wow” look. Also when people come in to the academy, never having stretched a pizza dough before in their life. To have them walk out making round well cooked pizzas is a good feeling. If you couldn’t be a chef, what would you be and why? I would be doing some sort of work that would allow me to create stuff with my hands.
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Where do you like to vacation? National Parks,I think I have been to around 27. Its great to just to get out in the middle of nowhere with nature. There are so many beautiful parks that are off the beaten path. America really has some spectacular places to visit. Who was your greatest culinary influence? Alton Brown, his show “Good Eats” on the Food Network was something I watched a lot in my early teens, before I became serious about cooking. The show really broke down and explained every part of the cooking process. That is how I like to teach my classes, giving students reasons to why we do things.
Food Industry News® — October 2023
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Total Capacity is a Game-Changer in the Restaurant Industry Where employee performance can significantly impact customer satisfaction Rick Fazio and overall profit, the Total Capacity Employco USA formula can optimize your restaurant’s Former Restaurant Owner profit and performance. In the restaurant context, Total Capacity refers to an employee’s maximum ability to deliver exceptional service by combining their core responsibilities with discretionary efforts. This formula can be expressed as follows: Minimum Requirement + Discretionary Effort = Employee’s Total Capacity. The Minimum Requirement includes fundamental tasks that employees must fulfill to ensure smooth restaurant operations, such as taking orders, serving food, and maintaining cleanliness. On the other hand, Discretionary Effort encompasses going the extra mile for customers, anticipating their needs, and creating memorable dining experiences. Recognizing and leveraging an Employee’s Total Capacity can bring various benefits. By aligning servers with their expertise and interests, you can optimize work assignments, leading to better service, increased efficiency, and reduced errors. Empowering employees to offer discretionary effort translates to enhanced customer satisfaction, as personalized experiences keep customers returning and generate positive word-of-mouth. Furthermore, acknowledging and nurturing employees’ Total Capacity fosters a positive work environment, resulting in greater job satisfaction and reduced turnover. By harnessing the Total Capacity formula in the restaurant industry, you can transform your staff into a well-coordinated team that delivers outstanding customer experiences. This, in turn, drives repeat business and sets your establishment apart from the competition. Embracing the power of Total Capacity unlocks your employees’ potential and paves the way for success. – Find Employco in our directory under HR/Human Resources
Activist Buys 10% Stake in Bloomin’ Brands
Activist investor Starboard Value has amassed a 9.9% equity stake in Outback Steakhouse parent Bloomin' Brands, according to a regulatory filing. Starboard's past deals include a $200 million investment in Papa Johns and a stake in Darden Restaurants nearly a decade ago that led to a reorganization of the company's board. – The Wall Street Journal
“I've been all over the world and – Leonard Bernstein I've never seen a statue of a critic.”
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Food Industry News® — October 2023
AROUND CHICAGO With VALERIE MILLER
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If you’re a fan of one of these big-name college football teams: Michigan, Michigan State, Ohio State, and Notre Dame - there is no better place to watch all the action than Moe’s Cantina, Treehouse, and Old Crow Smokehouse, all owned and operated by Third Coast Hospitality Group. If you can’t get enough of the Michigan Wolverines, Michigan State Spartans, Ohio State Buckeyes, or Notre Dame’s Fighting Irish, it’s time to lineup your team of football lovers and party-goers and reserve your table! Join the crowd, enjoy some great food and drinks, and cheer your heroes on. You’ll love the big screens and amazing sound! Michigan Wolverines Moe’s Cantina River North: 155 W. Kinzie St., Chicago • 312-245-2000 Wolverine fans, enjoy every Michigan football game at Moe’s Cantina River North. Game day specials: $40 wristband for three hours from kickoff through fourth quarter (includes bottomless Bloody Mary’s, Mimosas, well cocktails, and domestic and imported beers). $30 Beer Bucket (5 bottles). Michigan State Spartans Treehouse: 149 W. Kinzie St., Chicago • 312-477-3983 When it comes to Michigan sports fans, Third Coast doesn’t play favorites. Next door at Treehouse, Spartan fans can catch every Michigan State football game while indulging in Detroit style and Neapolitan style pizzas. Game day specials: $25 Miller/Coors beer buckets & $5 Blue Moon Draft; half off all pizzas. Notre Dame Fighting Irish Moe’s Cantina Wrigleyville: 3518 N. Clark St., Chicago • 312-248-0002 Fighting Irish football get lots of big screen time at the spacious Moe’s Cantina in Wrigleyville. Game day specials: $5 domestic beers, $5 Nachos, $7 well vodka drinks and $8 green tea shots. Ohio State Buckeyes Old Crow Smokehouse: 3506 N. Clark St., Chicago • 312-537-4452 Buckeye fans will love the delicious Chicago-style BBQ and amazing drinks at this popular country-themed bar. Come back after the games for great live country music on Saturday evenings! Game day specials: $30 beer buckets of Great Lakes beers (5), $7 Great Lakes Beers; half off Nachos and Wings, $6 Buckeye bombs.
Food Industry News® — October 2023
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Consumer Are “Eating” More Credit Card Surcharges and Fees
You might have noticed during the pandemic more fees popped up on restaurant receipts. One of those fees is a credit card service charge. That is basically a charge for the convenience of paying for your meal with a credit card. So, why are restaurants charging for such a popular form of payment? Well, because they are being charged for that popular form of payment. According to Forbes, the average credit card processing fee for merchants ranges from 1.5% to 3.5%. That fee is charged every time a card is swiped. For restaurant owners that can add up to thousands of dollars per month. That’s in part because so many people are using credit cards now. One restaurant owner told the New York Times when he opened his place seven years ago, electronic payments were 50% of his business, now they are 90%. So, why can’t restaurants just absorb the cost? The food business is pretty notorious for small profit margins. According to the National Restaurant Association, it hovers around 3 to 5%. According to the New York Times, now that Visa and Mastercard control close to 80% of the market, restaurants have lost the ability to negotiate rates. All this adds up to companies tacking that credit card fee onto your bill. – Sources: New York Times; Forbes
Aldi to Acquire Two Assets from Southeastern Grocers Aldi announced that it has agreed to acquire WinnDixie and Harveys Supermarket from Southeastern Grocers for an undisclosed all-cash amount as that company continues to divest its various grocery assets. The deal includes approximately 400 WinnDixie and Harveys locations in Alabama, Florida, Georgia, Louisiana and Mississippi, encompassing 75% of the chains’ grocery locations. The transaction, under which Aldi will acquire all of Southeastern Grocers’ capital stock, is expected to close in the first half of 2024, subject to regulatory approval and other closing conditions. The deal continues Aldi’s aggressive growth trajectory over the past several years and marks its largest acquisition so far in the U.S. – Source: Grocery Dive
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Food Industry News® — October 2023
WALK IN COOLERS AND FREEZERS We specialize in walk-in coolers, freezers and the equipment that goes with: from the smallest walk-ins to the largest warehouse coolers and size, shape or application.
The Blue Top Drive-In, located 8801 Indianapolis Blvd, in Highland, Indiana recently held an event for E85 race cars at their drive-in. Indiana Sttate Police escorted the (not) street legal vehicles to the Blue Top where customers young and old could talk to the drivers, look, see and touch these race cars up close. The Blue Top is one of America’s oldest drive-in restaurants and is open all year long and still has car-hops brinigng guests food to their cars.
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Going Niche Staffing During Busy Season By Stephanie Tempo, All About Personnel As the demand for food products surges during peak seasons, food manufacturers often find themselves grappling with challenges in meeting production deadlines and maintaining product quality. The fast-paced nature of the industry calls for a flexible and efficient workforce, capable of handling increased demand without compromising on safety and quality. In response to this, specialized staffing companies have emerged, providing a lifeline to food manufacturers during their busiest times. In this article, we explore how a niche staffing company can play a pivotal role in supporting food manufacturers during their hectic seasons. Unlike general staffing agencies, niche staffing companies focused on the food industry possess in-depth knowledge and understanding of the unique challenges and requirements faced by food manufacturers. They have a keen eye for identifying individuals with relevant skills and experience in food production, ensuring that the temporary workforce seamlessly integrates into the existing production processes. From line workers to quality control specialists, these staffing companies can cater to various roles within a food manufacturing facility. One of the most significant advantages of partnering with a niche staffing company is the speed and flexibility they offer in deploying a qualified workforce. Food manufacturers can swiftly scale up their production capabilities to meet demand surges without worrying about the time-consuming hiring process. As these staffing companies already have a pool of pre-screened and trained candidates, they can quickly fill vacant positions and ensure a smooth production flow.
Maintaining high-quality standards and ensuring the safety of food products is non-negotiable for any food manufacturer. A niche staffing company specializing in the food industry understands the paramount importance of adhering to these standards. They thoroughly vet candidates for compliance with food safety regulations, hygiene practices, and relevant certifications, reducing the risk of errors and potential food safety incidents. Hiring temporary staff through a specialized staffing firm can be more cost-effective than attempting to manage seasonal surges in production with a permanent workforce. The overhead costs associated with recruiting, training, and onboarding new employees are significantly reduced. Additionally, the staffing company often handles payroll, benefits, and other HR-related responsibilities, further easing the burden on food manufacturers. By partnering with a firm that specializes in food production during busy seasons, food manufacturers can focus their time and resources on their core competencies, such as product development, marketing, and strategic planning. In conclusion, niche staffing companies that specialize in the food industry can be invaluable partners for food manufacturers during their busiest seasons. Their expertise, flexibility, and ability to provide qualified and compliant temporary staff ensure that production demands are met without compromising on quality and safety. By leveraging the services of these specialized staffing agencies, food manufacturers can streamline their operations, reduce costs, and maintain a competitive edge in the dynamic food industry. – You can find the All About Personnel ad on page 16.
Food Industry News® — October 2023
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More Restaurants Favoring Modular Formats
The restaurant industry is increasingly adopting modular construction for rapid and efficient expansion. Notably, Smalls Sliders employs modular shipping container units to open a restaurant in just eight weeks, minimizing construction delays. Sticky Bird, Domino’s, and others are also embracing modular structures for their speed-to-market advantages and cost efficiencies. Lower labor and utility costs make modular formats financially appealing, enabling franchises with lower net worth to invest. While the concept isn’t new, the demand for modular buildings has risen as they offer swift construction, reduced risk, and cost savings, aligning well with the industry’s needs.
Orange Sauce Introducing Kikkoman® Gluten-Free Orange Sauce. Made with Kikkoman Gluten-Free Non-GMO No-PreservativesAdded Tamari Soy Sauce, orange juice concentrate and select seasonings, it takes the guesswork out of making perfect orange chicken, and it’s ready to use as a sauce, glaze and condiment for stir-fries, appetizers and more.
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Honey Baked Ham Launches Tailgate Packs The Honey Baked Ham Company has responded to fans’ desires for a change in tailgate food by introducing Tailgate Packs, featuring their renowned bone-in ham, sliders, and sandwiches in convenient pre-packaged options. Addressing the preferences of sports enthusiasts, who prioritize taste, preparation ease, and quality, HoneyBaked’s Tailgate Packs offer four selections catering to various party sizes and settings. These packs include options like a slider kit, a variety of popular sandwiches, and DIY sandwich ingredients. This initiative aims to provide hassle-free, delectable meals for game day gatherings, whether at the stadium or home. – Source: qsrmagazine.com
Easy Menu Ideas Classic Orange Chicken: Deep-fry battered chicken nuggets. toss hot chicken in Kikkoman Gluten-Free orange sauce to coat. optional additions: Stir-fry red and/or green bell pepper squares and mix with chicken when adding sauce. If desired, garnish with chopped green onions and orange slices. General Tso’s Chicken: Prepare chicken nuggets as directed for classic orange chicken (above), adding crushed red pepper flakes or whole dried chilies and a small amount of brown sugar. Simmer briefly to meld flavors and dissolve sugar. garnish with chopped green onions, toasted sesame seeds and steamed broccoli florets.
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Food Industry News® — October 2023
National News
Pepsi celebrates its historic 125th anniversary with a 125-day long campaign, spotlighting iconic moments of the past, present and future. The brand begins its next era with its new logo and packaging, plus the announcement of the Pepsi 125 diner—an immersive dining experience in New York City.
“In the business world, everyone is paid in two coins – cash and experience. Take the experience first; the cash will come later.” — Harold Geneen
Dollar General opens Blair, Nebraska Distribution Center. The Dollar General Blair distribution center is the company’s first dual facility combining the efficiencies of traditional and DG Fresh supply chain functionalities and represents an approximate $140 million investment in Washington County. IHG Hotels & Resorts, one of the world’s leading hotel companies, launched its new midscale conversion brand, Garner- an IHG Hotel. The brand will be the leading choice for guests wanting great value stays at high-quality properties, and for owners seeking higher returns in the midscale segment. Instacart, the leading grocery technology company in N.A. announced that Electronic Benefits Transfer for Supplemental Nutrition Assistance Program (EBT SNAP) can now be used to buy groceries online via Instacart in every state, making Instacart the first and only online grocery marketplace to accept SNAP in all 50 states and Washington D.C. Marco’s Pizza, one of the nation’s fastestgrowing pizza brands, reports impressive mid-year growth and strong performance. With more than 50 openings and 50-plus signed franchise agreements year-to-date, Marco’s development trajectory soars as it inches closer to its 1200th store milestone. NGA – National Grocers Association Executive Conference and Public Policy Summit will be held Oct 22-25,2023 in Washington D.C. The event is for C-suite executives and their leadership teams to gain a completive advantage in the marketplace through in-depth forecasts on the future of the industry, outlooks of emerging economic and business trends. Qdoba, America’s #2 fast-casual Mexican restaurant brand, is planning for rapid expansion. With 750 restaurants in 45 states, the privately
held company expects to double in size over the next decade, with plans to open 40 new restaurants this year, followed by 60 in 2024, and 80+ annually beginning in 2025. Potbelly Corporation has nearly 50 locations in various stages of development throughout the state of Florida. Over the past year, the brand has finalized multiunit agreements with five franchise groups to develop 46 shops in six critical regions: Tampa, Orlando, Fort Myers, Broward County, Gainesville and Panama City. Target Corporation announced that guests nationwide will be able to add their favorite Starbucks menu item to a Drive Up order and have it delivered to their car at stores offering the retailer’s free Drive Up service. The service is slated to be available at all the 1,700-plus stores with Starbucks Cafés and Drive Up service by October. The bakery products market size is estimated to increase by USD 231.14 billion from 2022 to 2027, accelerating at a CAGR of 6.4%, according to a recent market study by Technavio. The rising retail sales value of private-label bakery products is exerting a favorable influence on the worldwide bakery products. The Global Coffee Machine Market is forecasted to grow at around 6-8% in the forecasted year and will be valued at around $10 billion in 2022 due to the rising coffee culture, increasing demand for instant coffee at homes, and the development of new cafes, coffee shops, restaurants, and hotels- researchandmarkets.com. The HFTP Annual Convention—held Oct. 18-20,203 at the JW Marriott Indianapolis Hotel, Indianapolis, Indiana gathers hundreds of hospitality finance and technology professionals for three days of networking, education sessions, featured vendors, and networking and social activities.
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Food Industry News® — October 2023
Stan Cope Joins Rose Pest Solutions as Technical Services Director Rose Pest Solutions (rosepestcontrol.com) is pleased to announce that Dr. Stanton E. Cope, also affectionately known as Mosquito Man, has joined Rose as director of technical services. “We are thrilled to welcome Stan to the Rose and Franklin team. Having an entomologist on staff adds huge value to our customers,” Rose Pest Solutions owner Bob Dold said. One of the things our customers tell us they appreciate from our experts is how our staff takes extra time with them to explain insect behavior and biology. There’s no one better qualified to do this than Stan Cope. An Integrated Pest Management partnership with Rose means you get your own personal science expert – so much more than most of us learned in science class in high school.” Cope will be working closely in the field with the Rose and Franklin Pest Solutions, www.franklinpestsolutions.com service department and managers to provide ongoing scientific education and training as well as streamlining service methods. Cope has previously worked as an educator for the company, conducting tech training seminars on mosquitos and other insects over the years. He even helped Rose’s former safety and training director to write the pest industry’s “mosquito bible.”
“In addition to strict food safety regulations, concern for patrons health is paramount in the food industry so everyone can consume food safely in restaurants and other establishments, Dold said. “So many pests are capable of spreading bacteria and illness. We want to put our client`s concerns at ease that we have gone the extra mile to keep their customers safe. Having someone like Stan on board is an added layer of Rose protection.” Cope joins the Rose team in the midst of a season rife with West Nile Virus in the Midwest and reports of malaria for the first time in the U.S. in 20 years. “I am honored to be joining a team so dedicated to helping keep people safe from pests,” Cope said. “It has been my life’s mission and I plan to continue helping to educate our communities about our industry and help eradicate pests that threaten our health.” Cope is a member of Pi Chi Omega, which, according to their website: pichiomega.org, is a national fraternity for pest control professionals including some of the most distinguished, dedicated, and talented professionals in the pest control industry. In his free time, he enjoys family time, gardening, Civil War history, book collecting, sports and reading. – See the Rose Pest Solutions ad on page 28.
How Winter Weather Impacts Your Commercial Ice Machine’s Production
“If you wish to prosper, let your customer prosper.” – Frederic Bastiat
As temperatures drop and winter arrives, businesses that rely on a commercial ice machine may encounter challenges in maintaining optimal ice production. The cold weather can significantly impact the performance and efficiency of these machines, potentially causing disruptions to your ice supply. Being aware of these effects and taking preventative measures can help you navigate through the icy season with minimal impact on your business operations. One key factor contributing to decreased ice production during winter is the lower ambient temperature. Commercial ice machines typically operate optimally in an environment with a temperature range of 50°F to 90°F (10°C to 32°C). When exposed to chilly conditions,
the refrigeration system may struggle to maintain the desired temperature, resulting in decreased ice production. Another winter-related issue is frost buildup. As the surrounding air becomes colder, excess moisture in the air can condense on the evaporator coils of the ice machine, leading to frost accumulation. The buildup reduces heat transfer efficiency, causing longer ice production cycles and potentially compromising the quality and quantity of ice produced. Remember, a well-maintained ice machine is the key to keeping your business running smoothly, regardless of the weather conditions outside. – Find the Empire Cooler’s ad on page 18.
RE SE TO- With nearly 30 dressings, sauces and dips to choose from, Butcher Boy single-serving dressing cups offer on-the-go flavor that pairs perfectly with all your customers’ favorite foods. Save time and cleanup for yourself while providing your customers with the quality they demand and the safety they need. • Featuring BBQ, Hot Sauce, Ranch, Mayonnaise, Pancake Syrup, and many more! • Gluten-free and nut-free • Private labeling also available For more information contact Columbus Vegetable Oils: 847-257-8920
OIL EXPERTS. LOYAL PARTNERS. © 2020 Columbus Vegetable Oils
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Food Industry News® — October 2023
Cary Miller Presents:
PEOPLE SELLING THE FOOD INDUSTRY This month I am proud to be pictured with Anna Kamilis, owner of The Outpost Mexican Eatery in Chicago and Downers Grove. Anna is also the principal consultant at HOST Hospitality Inc., a consulting firm assisting owners with restaurant operations, planning and executing private events, setting up catering programs, promotional events and business development strategies to drive business into your restaurant. Marc Asmussen is the Director of Foodservice Sales for Miyoko’s Creamery, a leader in dairy free foodservice products. Miyoko’s uses time-honored techniques and the finest ingredients to produce award-winning, phenomenally good vegan butter, vegan cream cheese and pourable mozzarella cheese. It’s a smart move to add dairy free products to your menu for those who cannot tolerate dairy. The great news is that Miyoko’s’ products are so delicious your customers won’t even miss the dairy! Be sure to contact Marc for samples and ordering information. You may see his ad on page 25. Jessica Scott is the founder and owner of Youth Juice, a Chicago based firm offering cold-pressed juices and juice blends which are sold into retail and foodservice channels. Jessica has a wide variety of fresh juices available which can be sold as juice drinks or used in cocktails. Fresh, healthy locally squeezed juices can be hard to find. Instead of buying a product commercially squeezed in another state, consider buying local from Youth Juice. Jessica’s former career in medicine has enabled her to create healthy juice cleanses which are shipped fresh across the USA. Drinking Youth Juice will keep you feeling young! You can check out Jessica’s ads on pages 3 and 30. Louie and Ed Lezza Sr. are with Bellwood, Illinois-based Lezza Spumoni and Desserts. The firm was founded in Chicago’s Little Italy back in 1905, when Victor Lezza made the dessert his family created in Naples Italy. 118 years later, the firm is a supplier to many local independent and chain restaurants as well as national chains across the U.S., all of whom share the passion to serve products that are delicious and memorable. In addition to their famous spumoni, they are also well known and respected for their gelato, cannoli, cannoli kits and cakes. Lezza’s products are available delivered direct via their route trucks and from many national distributors. Be sure to call them for samples. You can see the Lezza ad on page 11. Alex Ramirez (L) is an automation expert specializing in restaurant service. He is joined by his Chicago dealer of Lucki Robots, Sergio Torres, owner of TEEPOS. For more than 24 years, TEEPOS has assisted restaurants and food businesses with their POS, automation and CCTV needs. His firm is a Chicagobased dealership of proprietary hardware, software and customer engagement solutions for all types of food businesses. TEEPOS helps companies leverage technology to improve service, engage customers and drive profitability. Now is the time to consider a robot to support your front of the house staff. For a free demonstration and trial, contact Sergio today. You may see his ad on page 11. Peter Schonman is the Corporate Executive Chef/Sales Manager at Pasta Montana, a leader in high quality pasta sold to food processors and chains. Because of Pasta Montana’s quality, it has earned spots on many of the country’s top chains. The firms Chicagoland distributor is Get Fresh Produce. If you are looking to add improved texture, performance and flavor to you pasta dishes contact Peter today.
Food Industry News® — October 2023
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Noodles & Company Expanding Into Texas and Arkansas Markets
Subway Names Successor to Current North American President
Noodles & Company the national fast-casual chain known for its globally inspired noodle bowls, best-in-class service, and values-centric culture welcomes two new franchise partners to its network—a result of its strategic plans to expand in the southern United States. Among this class of franchisees is business owner, Paven Sandhu, and her husband and business partner, Navi Sandhu, who signed an agreement to open four new restaurants in Northwest Arkansas. Meanwhile, in Texas, seasoned restauranteur Syed Ahmad signed an agreement to bring 20 Noodles & Company restaurants to the Dallas market.
Subway announced that president of North America Trevor Haynes will be leaving at the end of the year. Haynes joined Subway in 2006 as territory manager in Australia and has held many roles at the company, including chief business development officer and interim CEO. He will be replaced by Douglas Fry, currently country director of Subway Canada, who will take on his role as of Sept. 5. Fry and Haynes will then spend the remainder of 2023 “working closely together to ensure a smooth transition, with Haynes in a strategic advisory role,” according to a company statement.
– Source: prnewswire.com
– Source: NRN.com
The Upside of Small Plates
Small plates allow chefs to get experimental with flavor combinations and try out cost-effective ways to use ingredients while providing diners with a chance to try something new without having to commit to a full entree. Chateau Carbide in Chicago uses small plates to repurpose ingredients like leftover filet mignon trim, while The Pure & Proper in North Carolina uses small plates as an opportunity to utilize local, seasonal produce without the pressure to buy in bulk. – Source: FSR Magazine
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CHEF PROFILE
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Lease Negotiations Union Negotiations
Uber Technologies, Inc. recently announced a new partnership with grocery chain Hy-Vee to offer on-demand and scheduled grocery delivery to customers across the Midwest, strengthening Uber Eats’ grocery selection in Iowa, Illinois, Kansas, Minnesota, Missouri, Nebraska, South Dakota and Wisconsin.
Vendor Agreement Reviews Buy/Sell Agreements Wage & Hour Issues
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Food Industry News® — October 2023
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Delaware North Sportservice at Guaranteed Rate Field 333 W. 35th St. Chicago, IL 60616
Birthplace: Lexington, KY Current Position: Executive Chef, Guaranteed Rate Field for Chicago White Sox. First Foodservice Job: Subway. Favorite Food: Clean, fresh Italian cuisine. 3-4 ingredients of the highest quality, simply prepared in balance. Awards/Honors: 2010 ACF Kentucky Chapter Chef of The Year. Memorable Customers: I spent quite a few years doing backstage catering and had the opportunity to serve Paul McCartney, Ozzy Osbourne, the members of the Foo Fighters, Kings of Leon, and many many more. Worst Part of Job: Work life balance – although that seems to be improving across the industry. Most Humorous Kitchen Mishap: Dropped a drip tray full of beef fat from a large smoker, sending it directly up and into my face. I was covered in 3-4 gallons of BBQ-seasoned beef drippings. Quite the mess! Favorite Food to prepare: Simple fresh pasta dishes, slow-and-low smoked and braised meats, handmade pierogi and kielbasa. What part of the job gives the most pleasure? Seeing guests create memories. If you couldn’t be a chef, what would you be and why? I would have landed somewhere in the music industry. Best advice you ever got was...It's easier to stay up than to get up. What do you enjoy most about FIN? Staying informed about happenings across the area. Where do you like to vacation? Someplace with sand and sun. Who was your greatest culinary influence? Almost everyone of my generation will say Anthony Bourdain, and I agree, but the first Chef who piqued my interest in food as something more than just fuel was Joachim Splichal and his Patina restaurant in the early 90's.
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Food Industry News® — October 2023
Nuggets • Available Direct and Thru Distributors • Gluten-Free Options • All-Natural Choices • Seasonal Flavors
Family Owned & Operated Since 1935
Trick or Treat! As fall sets in, getting a stash of Halloween candy captures the community vibe and childhood thrills. The mix of candies signifies readiness for trick-or-treaters and connects different generations. It’s about sharing joy and the magic of Halloween, turning simple treats into tokens of shared fun. Be sure to stock up on your favorites.
Taco Bell Pursues Ambitious Growth Goal Taco Bell is trying to open 10,000 units systemwide in the coming years. Achieving such a goal will require leveraging a variety of restaurant formats, including its Cantina and its Go Mobile locations. As the name implies, the Go Mobile prototype emphasizes orders placed via the chain’s app or other digital means. Go Mobile units measure 1,325 square feet, significantly less than the 2,500 square feet the average Taco Bell unit occupies. Go Mobile units also feature dual drive thru lanes, including one that’s a priority lane for customers who order via the chain’s app. Go Mobile units also use what the chain describes as a smart kitchen that’s integrated with its app and they offer curbside pickup. Go Mobile units don’t offer indoor dining but do include dedicated parking for mobile and delivery orders, an outdoor pickup window and grab-and-go-shelves. Taco Bell will incorporate more of these features in future units. The chain opened its first Go Mobile unit in 2021 in El Paso, Texas and just opened another one in Columbus, Ga. – Source: fesmag.com
According to KOA’s 2023 North American Camping & Outdoor Hospitality Report, interest in more experiential, less traditional ways of getting outdoors is on the rise. The global glamping category is expected to be worth $6 billion by 2030. Avocados From Mexico, the number one selling avocado brand in the U.S., just wrapped up another record-breaking year, importing 2.48 billion pounds1 of avocados in its 2022-2023 fiscal year. Celebrating 40-years of business, Spirit Halloween (SpiritHalloween.com) is the largest Halloween retailer in the country. With more than 1,500 seasonal locations in strip centers and malls across North America, Spirit is the one-stop destination for all things Halloween. Cleanliness is a major factor in preventing food borne illness. When packing lunches, make sure to wash your hands with soap and warm water for 20 seconds. Wash cutting boards, dishes, utensils, and counter tops with hot, soapy water after preparing each food item and before you go on to the next item. Following the tremendous success of Amalfi by Bobby Flay, the award-winning chef will introduce a new French concept at Caesars Palace. Brasserie B by Bobby Flay will offer delicious and distinct French-inspired dishes for brunch, lunch and dinner and is slated to open in late 2023. Haunted History Tours announces a unique exploration of one of New Orleans’ most beautiful and enigmatic neighborhoods: the Garden District. This exclusive tour, known as the “Ghosts of the Garden District,” uncovers the secrets and spectral occurrences hidden behind the grand mansions and historic sites of this area. Hersheypark amusement park located in Hershey,
PA announced the expansion of its Hersheypark Halloween seasonal event and Dark Nights immersive haunt experience with more days and hours, a new fifth haunted house, enhanced scares and exclusive food going on through Oct. 29. 2023. List prices for the 25 brand-name drugs with the highest total Medicare Part D spending in 2021 have increased by an average of 226% or more than tripled ,since they first entered the market, a new report from AARP’s Public Policy Institute shows. Neewollah (Halloween spelled backwards) began in 1919 as an effort to provide positive activities for kids of all ages in place of the typical Halloween pranks that occurred in the community of Independence, Kansas. The Neewollah festival will be held Oct. 20-28,2023 in the main downtown area. Samuel Adams celebrates 15 Years of Brewing the American dream and $100 million in small business funding to more than 4,200 small business owners, with coaching and mentorship provided to 14,000 entrepreneurs who have created or retained more than 11,000 local jobs nationwide. When making caramel apples, chill the apples then wash and dry; (keeping them chilled helps make the caramel stay on). You need three ingredients, apples, water and Kraft caramels. Microwave the caramels and water in a large microwave safe glass bowl for 2- 2 1/2 minutes. Dip your apples. White Castle, recently surpassed a mind-blowing milestone: all-time sales of its burgers – The Original Slider, Cheese Slider and Jalapeno Cheese Slider, just eclipsed the 29 billion mark. That includes Sliders sold in restaurants and through food retailers nationwide.
Food Industry News® — October 2023
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DATABASE SOFTWARE CONSULTING IT Impact Inc Page 06 DECOR Zap Props DELIVERY SERVICE Delivery First Page 05 DESSERT SUPPLIES Fox Valley Farms DESSERTS Chad’s Cheesecake Page 12 Chicago Sweet Connection Page 09 Eli’s Cheesecakes Page 26 Fox Valley Farms DESSERTS-WHOLESALE Lezza Spumoni & Desserts Page 11 DIRECT MAIL PROGRAMS Food Industry News DISHWASHING & CHEMICALS C-Soap/CSI DISINFECTING SERVICES Sexton Group Floor Care Page 17 Kleen Teem Group DISPOSABLE PACKAGING Wan Xing Lin Inc Page 46 DRAM SHOP INSURANCE Viti Insurance DRAPERIES-CLEANING Sexton Group Floor Care Page 17 DUCT CLEANING Enviromatic Corp of America Page 16 Olympia Maintenance EGGS Meadowbrook Egg & Dairy Company EMPLOYEE HANDBOOKS Employco USA EMPLOYMENT ATTORNEYS Rob Bernstein - Laner Muchin EMPLOYMENT LAW Laner Muchin ENERGY BROKER Century Energy Solutions Page 12 EQUIPMENT & SUPPLIES Warehouse Direct ETHNIC FOODS Kikkoman Sales USA Page 23 FILTERS-EXHAUST SYSTEMS Olympia Maintenance FIRE SUPRESSION SYSTEMS Fox Valley Fire & Safety Page 19 FOOD DISTRIBUTORS Chef’s Kitchen/Dearborn Page 41 Chef’s Quality Meats Page 41 Cugini Distribution Page 12 Devanco Foods Page 03 Olympia Food Industries Page 24 Anichini Brothers Performance Foodservice: Chicago Performance Foodservice: Milwaukee Tec Foods Inc Wilkens Foodservice FOOD MANUFACTURING EQUIPMENT DC Norris North Ameica Page 10 FOOD PHOTOGRAPHY Create Inc Chicago Page 04 Food Photo Studio Page 46 FOOD PRODUCTS Devanco Foods Page 03 Matadorr Foods Page 02 Miyoko’s Creamery Page 25 Olympia Food Industries Page 24 Elohi Strategic Advisors Neil Jones Food Company Specialty Food Show Texas Pete
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Food Industry News® — October 2023 FOODSERVICE EQUIPMENT DC Norris North America Page 10 Thunderbird Food Machinery Page 23 A D E Foodservice Equipment Losurdo Inc Zink Foodservice FOODSERVICE EQUIPMENT-REPAIR CSI Cobblestone Ovens Ice Solutions 24 FOODSERVICE PACKAGING & DISPOSABLES Kranz Inc Division of Imperial Dade FOODSERVICE- LAYOUT & DESIGN Losurdo Inc Sarfatty Associates FOODSERVICE-EQUIPMENT PARTS CSI Cobblestone Ovens FOODSERVICE-SUPPLIES Ramar Supply Co Page 32 FORK LIFTS Voss Equipment Page 46 FRANCHISE LAWYERS Judd Lofchie & Associates FRANCHISE-CONSULTANTS Big Sky Franchising Team FREEZERS-ALL TYPES Custom Cooler & Freezer Page 22 FRYERS FSI/Foodservice Solutions FURNISHINGS i2i Design Page 10 Zap Props GAMING TERMINALS Aces Up Gaming GELATO Lezza Spumoni & Desserts Page 11 Fox Valley Farms GELATO EQUIPMENT & SUPPLIES Kool Technologies Page 20 GIARDINIERA E Formella & Sons Page 06 V Formusa Company GOURMET FOOD PRODUCTS Specialty Food Show GRAND OPENING PROMOTIONS LED Billboard Trucks GREASE REMOVAL SERVICE Kaluzny Brothers Inc Mahoney Environmental Inc GREASE TRAP PUMPING SERVICE Tierra Environmental Page 29 Kaluzny Brotherrs Inc GREASE TRAP SERVICE Tierra Environmental Page 29 GREASE-EXHAUST CLEANING Enviromatic Corp of America Page 16 Olympia Maintenance GREEK FOOD PRODUCTS Devanco Foods Page 03 Olympia Food Industries Page 24 GYROS Devanco Foods Page 03 Olympia Food Industries Page 24 H/R-HUMAN RESOURCE SERVICES Employco USA HALAL FOOD PRODUCTS Devanco Foods Page 03 HAMBURGER PATTY MANUFACTURER Devanco Foods Page 03 HEALTH INSURANCE Employco USA National Restaurant Association HELIUM MacCARB Page 15 HISPANIC FOOD PRODUCTS La Criolla Page 14
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Food Industry News® — October 2023 HOOD EXHAUST & FAN CLEANING Enviromatic Corp of America Page 16 Olympia Maintenance HOT DOGS Vienna Beef Page 41 Crawford Sausage Red Hot Chicago HOT SAUCE Texas Pete ICE CREAM Chocolate Shoppe Ice Cream Page 08 Homer’s Gourmet Ice Cream Page 32 Instantwhip Chicago Page 30 Fox Valley Farms ICE CREAM EQUIPMENT REPAIR & SUPPLY Kool Technologies Page 20 ICE CREAM-EQUIPMENT & SUPPLY Kool Technologies Page 20 ICE CREAM-YOGURT Instantwhip Chicago Page 30 ICE MACHINE LEASING PROGRAMS Easy Ice ICE MACHINE REPAIR & SANITIZING Major Appliance Service ICE MACHINES-SALES-RENTAL OR LEASING Empire Cooler Service Page 18 Ice Solutions 24 INSURANCE Cacciatore Insurance Page 20 Nick DiDiana (Power 3 Insurance) Page 11 Concklin Insurance Agency ISU Northwest Insurance Services Society Insurance Viti Insurance WM Schwartz Insurance INSURANCE SERVICES Cacciatore Insurance Page 20 INSURANCE UNDERWRITTING Society Insurance INSURANCE-INDUSTRIAL & COMMERCIAL Cacciatore Insurance Page 20 INTERIOR DESIGNERS Perpetuum Designs Page 28 Sarfatty Associates INTERNET ADVERTISING Food Industry News ITALIAN BEEF Devanco Foods Page 03 Serrelli’s Foods Page 42 Red Hot Chicago ITALIAN FOOD SPECIALTIES E Formella & Sons Page 06 ITALIAN SAUSAGE Anichini Brothers JANITOR-SUPPLIES Ramar Supply Co Page 32 Kranz Inc Division of Imperial Dade JAPANESE-FOOD PRODUCTS Kikkoman Sales USA Page 23 JUICER REPAIR & MAINTENANCE Up ‘N Adam Service and Supply Inc JUICERS-FRUIT & VEGETABLES Berkel Midwest JUICES Youth Juice Page 03 JUICES - FRESH SQUEEZED Youth Juice Page 30 KETCHUP Red Gold Page 47 KITCHEN EQUIPMENT A D E Foodservice Equipment KITCHEN FLOORING Sexton Complete Floor Care Page 17 KITCHEN-EXHAUST SYSTEMS/CLEANING Enviromatic Corp of America Page 16 Olympia Maintenance LABEL PRINTERS Edwards Label Printing
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Classifieds / Buyer’s Directory LABOR SAVING EQUIPMENT DC Norris North America Page 10 LAW FIRMS Tuckey Law Page 30 Laner Muchin LINEN SUPPLY & RENTAL SERVICE Cosmopolitan Textile LIQUOR LIABILITY INSURANCE Viti Insurance LOGISTICS COMPANIES Perishable Distribution Solutions MANUFACTURERS REPRESENTATIVES Zink Foodservice MATERIALS HANDLING EQUIPMENT Voss Equipment Page 46 MAYONNAISE Columbus Vegetable Oils Page 27 MEAT PROCESSING EQUIP SALES & SERVICE Berkel Midwest MEAT-SPECIALTY Specialty Food Show MEAT-WHOLESALE Chef’s Quality Meats Page 41 Devanco Foods Page 03 New S B L Inc Page 43 Park Packing Company Page 13 Anichini Brothers International Meat Company MEATS -WHOLE PIGS-GOATS-LAMB Park Packing Company Page 13 MEDITERRANEAN FOODS Olympia Food Industries Page 24 MENUS-CUSTOM PRINTED Accurate Printing MILK Instantwhip Chicago Page 30 MOZZARELLA CHEESE Miyoko’s CreameryPage 25 NEIGHBORHOOD MARKETING LED Billboard Trucks NITROGEN MacCARB Page 15 OFFICE-SUPPLIES Warehouse Direct OILS & FATS-COOKING Columbus Vegetable Oils Page 27 OILS & SHORTENING Columbus Vegetable Oils Page 27 OILS & VINEGAR Pastorelli Foods OILS-COOKING/BULK Columbus Vegetable Oils Page 27 OLIVE OILS Columbus Vegetable Oils Page 27 ORGANIC FOODS Pastorelli Foods OUTSOURCED DELIVERY SERVICE Delivery First Page 05 OVENS-PIZZA North American Pizza & Culinary Academy OVENS-SALES & SERVICE Cobblestone Ovens PACKAGING Warehouse Direct PAINTING CONTRACTORS Sexton Group Floor Care Page 17 PALLET JACKS Voss Equipment Page 46 PANCAKE-BATTER & MIX Tec Foods Inc PAPER-PRODUCTS Ramar Supply Co Page 32 Alfa Restaurant Supply PARTY-FAVORS & SUPPLIES Ramar Supply Co Page 32 PASTA-FRESH AND FROZEN Cugini Distribution Page 12 Pastafresh Home Made Pasta Page 22
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Page 35 PASTRIES Chicago Sweet Connection Page 09 773-283-4430 PASTRY CONSULTING Sweet Bee Pastry Consulting 847-828-4812 PATIO ENCLOSURES Thatcher Oaks Awnings Page 04 630-833-5700 UnderCover Outdoors Page 45 630-637-8474 PATIO HEATERS TNG Industries Page 30 708-449-1100 PATIO ROOFS - RETRACTABLE UnderCover Outdoors Page 45 630-637-8474 PATTY MACHINES/FOOD FORMERS Berkel Midwest 800-921-9151 PAYROLL SERVICES ADP 630-670-5460 Employco USA 630-920-0000 Toast POS 857-301-6002 PEST CONTROL Rose Pest Solutions Page 28 800-GOT-PEST PHOTOGRAPHY Food Photo Studio Page 46 630-283-0038 All Events Photography 312-543-2100 PICKLES & RELISH Vienna Beef Page 41 773-278-7800 PITA BREAD Olympia Food Industries Page 24 847-349-9358 PIZZA CONSULTANTS North American Pizza & Culinary Academy 630-395-9958 PIZZA SAUCE Neil Jones Food Company 800-543-4356 PIZZA SAUSAGE Anichini Brothers 312-644-8004 PIZZA SUPPLY DISTRIBUTORS Anichini Brothers 312-644-8004 PLANT BASED FOOD PRODUCTS Elohi Strategic Advisors 559-663-8348 POINT OF SALE SUPPLIES Alpha POS Services Inc 630-690-9232 POINT OF SALE SYSTEMS Alpha POS Services Inc 630-690-9232 Shift4 630-521-9900 Toast POS 857-301-6002 PORK PRODUCTS Park Packing Company Page 13 773-254-0100 Illinois Pork Producers Association 217-529-3100 Peer Foods 773-927-1440 POS SYSTEMS TEEPOS Page 11 773-862-9181 Alpha POS Systems Inc 630-690-9232 CardConnect-Clover Systems 224-325-4466 Shift4 630-521-9900 SpotOn Inc 937-830-0828 POS SYSTEMS-CLOUD BASED Alpha POS Services Inc 630-690-9232 Shift4 630-521-9900 Toast POS 857-301-6002 POULTRY-FRESH New S B L Inc Page 43 773-376-8280 PRESSURE WASHING Olympia Maintenance 708-344-0344 PRINTING-CUSTOM ITEMS Accurate Printing 708-824-0058 PRIVATE LABEL FOOD MANUFACTURERS E Formella & Sons Page 06 877-598-0909 PRODUCT DEVELOPMENT Sweet Bee Pastry Consulting 847-828-4812 PROMOTIONAL MARKETING LED Billboard Trucks 312-924-7979 PROPANE SERVICE Kangaroo Propane Pete 847-754-7662 PROPERTY & CASUALTY INSURANCE Society Insurance 888-576-2438 PROPERTY - TAX - REAL ESTATE LAW Reveliotis Law PC Page 29 312-230-0160 PUBLISHING Food Industry News 847-699-3300 RACKING-PALLET Voss Equipment Page 46 708-596-7000
Page 36 RE-UPHOLSTERY Chicago Booth Page 14 REAL ESTATE LAW Reveliotis Law PC Page 29 REFRIGERATION EQUIPMENT REPAIR Kool Technologies Page 20 CSI REFRIGERATION SERVICE Ice Solutions 24 REFRIGERATION-EQUIP/COMMERCIAL Custom Cooler & Freezer Page 22 RESTAURANT CONSULTANTS Fork Lift Restaurant Consultants Page 45 Stanovich Hospitality RESTAURANT EQUIPMENT DC Norris North America Page 10 Wood Food Systems Page 03 Easy Ice FSI/Foodservice Solutions Losurdo Inc RESTAURANT EQUIPMENT & SUPPLIES Custom Cooler & Freezer Page 22 Federal Supply USA Page 19 Ramar Supply Co Page 32 Alfa Restaurant Supply Berkel Midwest Schultz Supply RESTAURANT EQUIPMENT PARTS CSI RESTAURANT EQUIPMENT REPAIR CSI Up ‘N Adam Service and Supply Inc RESTAURANT EQUIPMENT REPAIR SERVICE Berkel Midwest Cobblestone Ovens Major Appliance Service RESTAURANT EQUIPMENT-NEW & USED March Quality Used & New Equip Page 28 RESTAURANT INSURANCE Society Insurance RESTAURANT MANAGEMENT SOFTWARE Toast POS RESTAURANT REAL ESTATE SALES John Moauro/Realty Executives Nick Dibrizzi/Coldwell Banker Ted Aretos/ Eatz & Associates Vince Ferraro/Pontarelli & Associates RESTAURANT-DESIGNERS Losurdo Inc Sarfatty Associates RETRACTABLE WALLS - ROOFS UnderCover Outdoors Page 45 ROBOTIC RUNNERS & SERVERS M-S CASH DRAWER Page 11 ROOF TOP GREASE CONTAINMENT SYSTEMS Enviromatic Corp of America Page 16 ROOFS-SALES-REPAIR & MAINTENANCE Care Sheet Metal & Roofing Page 44 SALAD-DRESSINGS Ken’s Foods Page 48 SALAD-DRESSINGS & OILS Columbus Vegetable Oils Page 27 Tec Foods Inc SANITATION CERTIFICATION Illinois Restaurant Association Page 42 SATELLITE TV SYSTEMS All Sports Direct SAUSAGE Vienna Beef Page 41 Anichini Brothers Crawford Sausage Red Hot Chicago
Classifieds / Buyer’s Directory 773-378-8400 312-230-0160 630-483-2256 888-908-5600 847-987-9738 630-879-3131 312-493-6310 708-359-1911 231-632-4462 847-949-9663 866-327-9423 847-719-6088 630-833-4650 630-879-3131 847-623-1310 708-233-0808 773-588-6688 800-921-9151 708-652-2020 630-941-7070 888-908-5600 877-876-2326 800-921-9151 847-635-0172 708-447-4100 800-210-5895 888-576-2438 857-301-6002 708-361-1150 708-562-9328 815-761-8334 847-778-3571 630-833-4650 847-920-1100 630-637-8474 682-239-3440 800-325-8476 708-387-9784 800-633-5800 773-265-6500 773-638-5310 312-787-4000 630-918-3000 773-278-7800 312-644-8004 773-277-3095 800-249-5226
SCALES Berkel Midwest SEAFOOD Fisherman’s Pride Page 31 SEATING Trendler Inc Page 18 Solo Seating LLC Waco Manufacturing SELF-SERVICE ORDERING KIOSKS Alpha POS Services Inc SEWER(MAINT)-RODDING & JETTING Tierra Environmental Page 29 SHAKE MIX Fox Valley Farms SHIPPING-REFRIGERATED & FROZEN Perishable Distribution Solutions SHORTENING Columbus Vegetable Oils Page 27 SIGNAGE-INDOOR & OUTDOOR American Graphics & Sign Page 18 SLICERS - AUTOMATED CES Nationwide Page 02 SLICERS-SALES & SERVICE Berkel Midwest SOCIAL MEDIA MARKETING Create Inc Chicago Page 04 SOFT DRINKS PepsiCo Foodservice SOFT SERVE-ICE CREAM/EQUIP & SUPPLIES Kool Technologies Page 20 SOFT SERVICE MIX Fox Valley Farms SOFTWARE PROGRAMS - CUSTOM IT Impact Inc Page 06 SOUP BASES Tec Foods Inc SOUPS Vienna Beef Page 41 Bistro Soups (Div of Vienna Beef) SOUS - VIDE COOKING EQUIPMENT DC Norris North America Page 10 SPECIALTY FOODS DISTRIBUTOR Specialty Food Show SPICES La Criolla Page 14 Tec Foods Inc SPIRITS R Jelinek Midwest STAFFING-SERVICES All About Personnel Page 16 Atlas Employment Services Page 13 STEAM CLEANING Olympia Maintenance SUPERMARKET EQUIPMENT CES Nationwide Page 02 SUPERMARKET EQUIPMENT REPAIR Up ‘N Adam Service and Supply Inc SUPERMARKET- EQUIPMENT/ NEW & USED Berkel Midwest TABLES - DINING ROOM i2i Design Page 10 TABLES-ALL TYPES Chicago Booth Page 14 Waco Manufacturing TABLES-MODULAR-MAGNETIC Solo Seating LLC TAMALES Supreme Frozen Products TAX APPEALS (PROPERTY) Reveliotis Law PC Page 29 TEMPORARY STAFFING All About Personnell Page 16 Atlas Employment Services Page 13
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Food Industry News® — October 2023 THEATERS AND VENUES Onesti Entertainment Corporation TOMATO PRODUCTS Red Gold Neil Jones Food Company Pastorelli Foods TRADE PUBLICATIONS Food Industry News TRADE SHOWS & EVENTS National Pizza Show Specialty Food Show TRUCK BODIES-SALES & REPAIR Paramount Truck Body TRUCK GRAPHICS American Graphics & Sign TRUCKS Freeway Ford UPHOLSTERY CLEANING Sexton Group Floor Care VEGAN CHEESE Miyoko’s Creamery VEGAN FOOD PRODUCTS Miyoko’s Creamery VEGETABLES-FIRE ROASTED Neil Jones Food Company VEHICLE WRAPS Paramount Truck Body VENTILATING-SYTEMS CLEANING Enviromatic Corp of America Olympia Maintenance WAFFLE-BATTER & MIX Tec Foods Inc WALK-IN COOLERS AND FREEZERS Custom Cooler & Freezer WATER HEATERS / BOILERS U S Water Heating Solutions WEBSITE DESIGN Americaneagle.com WEDDING CAKES Ideal Bakery WELDING & FABRICATING KOP Ind. Welding & Fabrication WHIPPED CREAM Instantwhip Chicago WIND SCREENS Thatcher Oaks Awnings WOOD FLOOR CARE Sexton Group Floor Care WORKERS COMP INSURANCE Nick DiDiana (Power 3 Insurance) Employco USA Society Insurance Viti Insurance YOGURT & SOFT SERVE EQUIPMENT Kool Technologies
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Food Industry News® — October 2023
Food Industry News® — October 2023
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Helping Independent Restaurants Save Money
Food Industry News® — October 2023
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‘Cilantro’ continued from cover
pursue a career in politics. But as he grew older, he realized that sharing his ancestors’ recipes, flavors, and spices through culinary arts was his true passion and this way he would be able to contribute to creating jobs and help others to be successful. Cilantro Taco Grill was born as a fast-casual restaurant fueled by the authentic flavors of Mexico, the heart of Don Javi, and the vision of Temoc. The high traffic, high profit fast-casual concept has proven its business model with more than 15 corporate-owned locations throughout Chicago. The family-owned franchise has created a new category in Mexican food. The authentic flavors of a Jaliscan taqueria and the scalability of Chipotle are all under the same roof.
Food Industry News® — October 2023
foodindustrynews.com
The 22nd annual Green City Market Chef BBQ strengthened support for sustainable farmers, educated the community, and expanded access to locally-grown food. The welcomed 100+ chefs and beverage purveyors, more than 2,000 local food lovers, and together, raised essential funds to support Green City Market’s nonprofit mission. The event was held September 7th, 2023 at the South end of Lincoln Park in Chicago.
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Your Best Marketing Value! Legendary Italian Baker Lezza Spumoni and Desserts helped iconic Andy’s Frozen Custard to create a Cannoli Thunder Concrete frozen custard dessert containing Lezza’s famous Cannoli filling and flaky shell pieces. The item was featured in their stores nationwide and exceeded sales expectations.
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Food Industry News® — October 2023
SeaPak Celebrates 75 Years SeaPak Shrimp & Seafood, maker of America’s No. 1 specialty frozen shrimp brand, is proud to celebrate its 75th year of business, bringing irresistible flavors to grocers’ freezers and kitchen tables since 1948. SeaPak is marking the milestone with an unveiling of new packaging accompanied by an updated logo that pays homage to the nostalgic brand and its roots back to 1948. The new packaging will begin to hit shelves in Q4 of this year and is an evolution of the classic image that SeaPak customers know and love. – Seapak.com
Inflation Continue to Worry Shoppers
Consumers have recently been stepping up their efforts to save money when shopping for groceries, with more than half looking to buy more items on sale, according to survey data released Wednesday by research firm The Feedback Group. Shoppers are also increasingly turning to private label goods, paying attention to paper and digital flyers and comparing prices for items at multiple stores, the findings show. People are putting a priority on sidestepping inflation even as the rate of price increases has sharply slowed in 2023 compared with the levels seen last year. – Source: Grocery Dive
Lona by Chef Richard Sandoval, the renowned Fort Lauderdale based Mexican restaurant has
ITALIAN BEEF All Natural Flavor Since 1934
landed a new location in Tampa on the ground floor of the Tampa Marriott Water St. The premier hospitality group has collaborated with Chef Pablo Salas to showcase an elevated expression of Mexican fare. Located in the vibrant Water Street Tampa neighborhood, the restaurant brings indulgent Mexican cuisine to the locals and tourists alike. Lona’s
n ONLY NATURAL INGREDIENTS n HOT & MILD ITALIAN SAUSAGE
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arrival in Tampa brings warm hospitality, innovative cocktails, and a menu that is driven by contemporary interpretations of traditional authentic dishes.
“Your work is going to fill a large part of your life, and the only way to be truly satisfied is to do what you believe is great work, and the only way to do great work is to love what you do.” – Steve Jobs
Food Industry News® — October 2023
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Preparing for Success: Why Food Manufacturers Should Get Ahead of Busy Season and Hire Now In the fast-paced world of food manufacturing, seasonal fluctuations in demand can create significant challenges for companies aiming to meet customer expectations while maintaining high-quality standards. As peak seasons approach, the pressure on food manufacturers intensifies, making it crucial to plan and prepare well in advance. In this article, we explore the benefits of getting ahead of the busy season and why food manufacturers should consider hiring now to ensure a successful and stress-free peak period. 1. Securing Qualified Workforce One of the primary reasons for hiring well in advance of the busy season is to secure a qualified workforce. Identifying and recruiting talented individuals with the right skill sets and experience can take time. By initiating the hiring process early, consider working outside the norm and working with a staffing firm that has a niche in food manufacturing. This can give you a better chance of attracting top talent in the industry, giving a competitive edge when peak season arrives. A robust team of skilled workers is essential for meeting increased production demands while maintaining product quality and efficiency. 2. Reducing Training Time When hiring early, food manufacturers can provide ample training time to new hires before the busy season hits. Proper training is crucial for ensuring that employees are well-versed in the company’s production processes, safety protocols, and quality standards. By allowing a service provider that has a niche in your industry allows for better training and onboarding, manufacturers can minimize the learning curve and ensure that the new workforce is fully prepared to handle the increased workload during peak times. 3. Building Team Cohesion Effective teamwork is vital for a smooth and efficient production process. Bringing in new staff well in advance of the busy season allows them to integrate into the existing team and develop a sense of camaraderie. A cohesive team that understands and supports each other is more likely to navigate challenges and operate seamlessly during periods of high demand. Early hiring fosters a positive work environment, which ultimately translates into improved productivity and morale. 4. Identifying Bottlenecks and Streamlining Processes Preparation for the busy season provides food manufacturers with the opportunity to assess their existing production processes and identify potential bottlenecks. Having the right partner at hand allows process improvement initiatives, enabling companies to streamline operations, reduce inefficiencies, and optimize their overall production flow. Identifying and resolving issues before the peak season ensures smoother operation when demand is at its highest. 5. Avoiding Last-Minute Rush Last-minute hiring can be a stressful and rushed process, often leading to hasty decisions that may not yield the best results. Throwing candidates at the wall to see what sticks should not be the answer and becomes an epic fail. However, when starting the recruitment process early, food manufacturers can take a more thoughtful and strategic approach to hiring and partnering. This avoids the pressure of quick decision-making and allows companies to carefully select candidates who align with their core values, culture, and long-term goals. 6. Mitigating Risks Unforeseen events can disrupt production during peak seasons. Hiring early and finding the right candidates provides a buffer against unforeseen absences, turnover, or any unexpected challenges that may arise. A well-prepared and well-staffed workforce can better handle emergencies and maintain production continuity during busy periods. Food manufacturers can significantly benefit from getting ahead of the busy season and partnering with a firm that knows their industry. Securing a qualified workforce, reducing training time, building team cohesion, streamlining processes, avoiding last-minute rushes, and mitigating risks are all compelling reasons to plan and prepare well in advance.
Halal Products Available
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Food Industry News® — October 2023
Music, entertainment, arts and crafts, and some of Elmwood Parks finest restaurants were the highlights at last month’s annual Taste of Elmwood Park in Central Park on 75th Avenue and Fullerton.
BOOKSHELF 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
Gain buyer trust with brand awareness and constant exposure.
Baking Yesteryear Author: B. Dylan Hollis Publishers: DK ISBN-13: 978-0744080049
Friends of baking, are you sick and tired of making the same recipes again and again? Then look no further than this baking blast from the past, as B. Dylan Hollis highlights the most unique tasty treats of yesteryear. Travel back in time on a delicious decade-by-decade jaunt as Dylan shows you how to bake vintage forgotten greats. With a big pinch of fun and a full cup of humor, you’ll be baking everything from Chocolate Potato Cake from the 1910s to Avocado Pie from the 1960s. Dylan has baked hundreds of recipes from countless antique cookbooks and selected only the best for this bakebook, sharing the shining stars from each decade. And because some of the recipes Dylan shares on his wildly popular social media channels are spectacular failures, he’s thrown in a few of the most disastrously strange recipes for you to try if you dare. Baking Yesteryear contains 101 expertly-curated recipes that will take you on a delicious journey through the past. With a larger-than-life personality and comedic puns galore, baking with Dylan never gets old. We’ll leave that to the recipes.
Food Industry News® — October 2023
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Pistachio’s Popularity Rises Pistachio has risen in popularity on restaurant menus and in the wider public sphere due to the nut’s floral flavor, attractive color and subtle status as a luxury item due to high demand and difficult growing requirements that drive up its price. “Pistachios make me think of Italy, or Greece, or places where food is very simple, but it’s incredibly intentional,” said Emily Spurlin, a Chicago pastry chef who recently used pistachio flour to create a cake layered with apricot jam and chamomile buttercream. – Source: Taste
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Chuck E. Cheese, the iconic family entertainment center, is thrilled to announce a delicious addition to its menu. Starting now, participating Chuck E. Cheese fun centers across the nation will offer the delectable Buddy V’s Cake Slice, created by renowned celebrity baker, Buddy Valastro. Buddy V’s Cake Slice, the brand brought to life by Virtual Dining Concepts in partnership with Buddy Valastro, provides guests with Buddy’s famous cakes by the slice, to order right from the in-store menu or from your table while dining in. 7-Eleven locations are giving customers the first taste of fall with the return of limitedtime pumpkin coffee flavors at participating 7-Eleven, Speedway and Stripes stores through October 31 of this year.
Street Sales Reps? Chicago Has the Worst Traffic in the Country.
Chicago also had the second-highest traffic delays in the world, according to a new report. Local drivers lost 155 hours sitting in traffic last year, and traffic is worse now than it was before the pandemic. – CNBC
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“ A good cook is like a sorceress – Elsa Schiaparelli who dispenses happiness.”
Gaylord Hotels – part of Marriott Bonvoy’s extraordinary portfolio of 31 hotel brands is delighted to announce the return of its iconic Ice! event for the 2023 holiday season. More than 2 million pounds of ice at each of the brand’s five resorts transform into colorful, larger-than-life, storydriven holiday showplaces featuring characters and scenes from beloved Christmas classics. It is all part of the brand’s So Much Christmas extravaganza, featuring dozens of holiday activities, entertainment, unique dining experiences, and more. The Christmas events return this November to Gaylord Opryland in Tennessee, Gaylord Texan in Texas, Gaylord Palms in Florida, Gaylord Rockies in Colorado, and Gaylord National in Maryland. Ice! will anchor each resort’s over-the-top festive showcases of traditional ice sculptures and light and fountain shows, alongside returning marquee programming, including the original production of Cirque: Spirit of Christmas live show and a brandnew Christmas in Tennessee dinner show at Gaylord Opryland.
Ice! at Gaylord Hotels A holiday tradition at Gaylord Hotels for more than 20 years, the dazzling Ice! experiences begin to take shape in October, as expert artisans from Harbin, China (home to the renowned Harbin Ice Festival) hand carve characters, scenes, stories, and epic slides out of colorful, vibrant ice. Each resort will feature a theme different than last year, allowing visitors to experience a fresh new showcase. The unique sculptures will be created from more than 33,500 massive blocks of ice weighing more than 10 million pounds or 5,000 tons, across the five resorts. The holiday-themed spectacle crafted with meticulous detail will be kept at a chilly nine degrees to ensure every feature remains frozen. The carving takes place over six weeks, using skills passed down from generation to generation and a mix of modern and hand-built, custom tools. Each theme’s vivid colors come to life with the help of an expert chemist who prepares a proprietary formula to ensure the ice sculptures maintain their bright and festive colors all season long. This year, visitors will be able to experience five quintessential holiday classics: Ice! featuring The Polar Express at Gaylord Opryland – Based on the beloved Warner Bros. film, families are invited to take a journey of imagination through this heartwarming story as a young child embarks on a magical adventure to the North Pole while learning about friendship, bravery, and the true spirit of Christmas. • Ice! featuring A Charlie Brown Christmas at Gaylord Palms: Guests will follow along with the lovable Charlie Brown as he rediscovers the meaning of Christmas. • Ice! featuring Dr. Seuss’ How the Grinch Stole Christmas! at Gaylord Texan: Showcasing the 1957 Dr. Seuss classic, families are invited to experience iconic scenes such as the Grinch lurking through the chimneys of the Who-ville homes, the Grinch’s heart growing three sizes after realizing Christmas means a little bit more, and sitting down at the Whos’ feast where the Grinch carves the roast beast. • Ice! featuring A Christmas Story at Gaylord Rockies: Fans of this humorous Warner Bros. perennial holiday classic will rejoice in experiencing their favorite characters and scenes in this magical ice showcase. • Ice! featuring Rudolph the Red-Nosed Reindeer at Gaylord National:Guests will enjoy favorite scenes from Rudolph the Red-Nosed Reindeer, brought to life in this colorful winter wonderland. Visitors can look forward to a number of amazing, Christmas-themed activities available within the resorts’ winter wonderlands this upcoming holiday season, including snow tubing, ice skating, caroling, gingerbread decorating and adventurous scavenger hunts. Highlights include Snow Flow Mountain, a magnificently sculpted tubing course for friends and families to race each other down; ice skating, various atrium light and fountain shows; gingerbread decorating experiences; winter wellness treatments at the brand’s Relache Spa, and so much more. Tickets and Packages Tickets for Ice! and Christmas at Gaylord Hotels are on sale now and can be purchased at ChristmasatGaylordHotels.com