Home Run Pizza began as a South Side Tavern. After returning from war, Nick Perrino went into business with his mother-in-law Mary Grittani. Together they created the pizza recipe as we know it today. The duo served pizza as a snack for customers while they enjoyed a cold brew. When a home run from a nearby baseball game is hit through the tavern’s window, they decided to rename the tavern Home Run Inn. Home Run Inn is considered Chicago’s very own thin crust pizza known for its irresistible flavor, hand-pinched buttery
crust, zesty sauce, plentiful cheese and homemade sausage. The small tavern of the 1920’s was named Home Run Inn in 1947. Now, the company has nine pizzerias throughout the Chicagoland area and frozen pizza sold in more than 40 states. Home Run Inn is currently the official pizza of the Chicago Cubs at Wrigley Field and sold at Chicago’s Midway International Airport. Still family-owned and oper ated, Home Run Inn ranks among the top 10 in pizza brands sold nationally and number one in the Chicagoland area. Continued on page 23
2022SEPTEMBERNEWSINDUSTRYFOOD SEPTEMBER 2022BRINGING YOU THE BEST SUPPLIERS DELIVERING QUALITY, VALUE, SERVICE AND INTEGRITY. FOUNDED 1982 Monday, September 12 Moretti’s Banquets – 6727 N. Olmsted, Chicago 5 - 9 p.m. — See Page 21 for details. AROUND CHICAGO 20 BUYERS’ DIRECTORY 33-36 BUSINESSES FOR SALE/CLASSIFIEDS 37-40 DINING WITH MS. X 4 LOCAL NEWS 16 NATIONAL NEWS 24 IRA PHOTOS 12 NUGGETS 32 PEOPLE SELLING THE INDUSTRY 28 TRAVEL 46 HRI: Celebrating 75 Years of Hitting It Out of the Park
Page 2 foodindustrynews.com Food Industry News ® — September 2022 FOOD INDUSTRY NEWS 1440 Renaissance Drive Park Ridge, IL 60068 Valerie847-699-3300Miller President and Publisher Alan Fethiere Associate Publisher Terry Minnich, Editor Cary Miller Advertising/Vice847-602-9620President Robert Damien Sales 773-458-7893Executive James Contis 1927-2013 Food Industry News Issue 9 - September 2022 (ISSN #1082-4626) is published monthly, $49.95 for a three-year subscription, by Foodservice Publishing, 1440 Renaissance Dr., Ste. 210, Park Ridge, IL 60068-1452. Periodical postage paid at Park Ridge, IL and additional mailing offices. POSTMASTER: Send address changes to Food Industry News, 1440 Renaissance Dr., Ste. 210, Park Ridge, IL 60068-1452. For advertising or editorial information, call (847) 699-3300 or visit: foodindustrynews.com This publication cannot and does not assume responsibility for validity of claims made for the products described herein. ©2022 Foodservice Publishing Co. Inc. WE SUPPORT: Illinois Restaurant Association National Restaurant Association American Culinary Federation Club Chefs Association of America Greater Chicago Club Managers Association of America Serve hot food hot, and cold food cold. – Chef Michael Klima Beverage Grade C02 MacCARB’s beverage grade carbon dioxide will give YOUR customers the ultimate bubble experience. Beer Gas Don’t have an on-site gas blender? Try our pre-blended gas cylinders. Bulk CO2 | Nitrogen Generator | Beer Gas | Nitrogren | Helium Nitrogen Gas Our nitrogen gas solutions will keep your patrons coming back for that perfect draft beer!. With many years of experience and multiple distribution facilities throughout the Midwest, MacCARB has developed a reputation as the most trusted beverage gas, and service fulfillment companies around. Whether you need beverage grade carbon dioxide, nitrogen, helium, blended gases or just plain service, MacCARB is your single one stop shop. For Personalized Service, Call us Today! Phone: 877 427 http://www.maccarb.com2499 Architectural and Americana Furnishings from the 1870’s to the 1980’s MIDWEST’S LARGEST COLLECTION OF FURNISHINGS AND ACCENTS Give Your Space a Look that Makes an Impression OPEN BY APPOINTMENT Call to schedule a visit of our 36,000 sq. ft. showroom. 773-376-2278 Experienced in design and decor. Nautical, Mexican, Greek, Italian, French, Country/Western, Sci-Fi, Farm-to-Table, Elegant Opulence, and more.
Cugini WarehouseDistributionExpansion
Cugini Distribution recently expanded into a 30,000 sq ft. warehouse in Carol Stream Illinois, complete with three different temperature zones to preserve quality of the fine, Italian food specialties they distribute. Founded in 2012, Cugini Distribution is a family-owned business dedicated to providing remarkable customer service with a great selection of imported and local Italian food products to neighborhoods in Chicagoland. From fine deli specialties to delicious frozen delights, they select only the finest quality products for their customers. From grocery stores to restaurants, the handle each order with timely manner and extra care. The firm works with many fine brands, including Elegant Farmer, Kimbo, President, Supreme Tamale, Racconto, Perfect Pasta, Pastorelli, Polli, Proteinz0, Humanitea, Alexandra Pierogi, and others.
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— Find Cugini’s ad on page 21 of this issue.
GRILL HOUSE • 3061 Dundee Rd, NORTHBROOK, IL; 847-205-2200. This place comes highly recommended. Their staff is attentive, efficient and they have a great team working the dining room. Order your food at the counter and they bring it out to your table. Their menu is huge offering burgers, chicken, family meals, gyros, homemade soup, pasta, ribs, salads, sou vlaki and so much more. I’ve had the Greek chicken, spinach pie and their skirt steak sandwich which was outstanding. They do a big carryout business and they cater.
LUCKY DOG 1819 W. Lake St. MELROSE PARK, IL; 708-345-5365. Fast food place with a drive thru offering fast and friendly ser vice. The menu includes, burgers, Italian beef, ribs, chicken and so much more. I ordered a Double Dog with the works; mustard, onions, pickle, relish, sports peppers and tomato. It came wrapped with fries. That really hit the spot. I also tried their homemade chili and washed it all down with an orange soda.
TRACKS BAR & GRILL 10 8 W. Main St. CARY, IL; 847-639-6064. I went on a weekend and the restaurant was packed. It’s a com fortable and causal place for everyone. They are known for their burgers; they have over 30 burgers on the menu. They also offer a Big Bucket of Burgers which is a bucket of sliders and fries. I tried one of their Classic Burgers topped with American cheese served on a brioche bun. That burger was so juicy and delicious. I almost couldn’t finish it but I did. It came with choice of fries or homemade potato chips. I tried both.
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REDSTONE AMERICAN GRILL 13 Lincoln Center OAKBROOK TERRACE, IL; 630-268-0313.This is a spacious restaurant with a large outdoor patio. It’s a good meeting place for cocktails, lunch or dinner. I enjoyed lunch on their outdoor patio. It was lovely. We ordered some soup, salad, and an order of the Fish’ N Chips which were beer battered cod with fries. The fish was light, flaky and the batter it was covered in was tasty. For dessert, I tried the Key Lime Pie that was smooth and creamy topped with whipped cream. It was the best Key Lime pie I’ve ever had.
CRISP • 2940 N. Broadway Ave. CHICAGO, IL; 773-697-7610. Put this place on your radar. They serve Korean fried chicken, Buddha bowls and Korean Burritos just to name a few menu items. I ordered some of their chicken wings, which were huge and an order of their chicken tenders. It was very good! I loved the selection of sauces they have. The Seoul Sassy, Crisp BBQ and Buffalo sauces were my choices; some sweet and some with heat. The flavors were incredible.
J & J FISH & CHICKEN 2037 Mannheim Rd. MELROSE PARK, IL; 708-397-4142. Have patience when you order at the drive thru window. It is worth the wait, because everything is prepared fresh and made to order. I tried the 3 Wing dinner; it came with two slices of white bread and fries and choice of sauce. Plus, I tried some of the Hush Puppies which were cooked to a golden brown and absolutely delicious. Next time I will have to try one of the fish selections.
SMOQUE 3800 N. Pulaski Rd. CHICAGO, IL: 773-545-7427. It’s all about the BBQ! They are known for their brisket, pulled pork and ribs. On Tuesday through Thursday, they offer a Brisket Taco Kit which comes with 3 crispy tacos, cilantro, onion, queso fresco and salsa. The container of chopped brisket that came with the kit was plentiful and so delicious. To go with our tacos, we had some of their macaroni & cheese, cole slaw and cornbread. Dine in, carry out and catering is available here.
Page 4 foodindustrynews.com Food Industry News ® — September 2022 DINING SEPTEMBERWITH2022 Industries served include: food manufacturing, food service, bakeries and distributors. Private labeling available. INFORMATION,773-235-5588InstantWhip.comFORMORECALLTODAY: Whipped Toppings Sour Dressings Sour FrozenYogurtsCreamYogurt Mixes Soft-Serve Mixes Soft-Serve Custard Smoothie Bases Cake AerosolFrostingWhip Cream Aerosol Dessert Topping Bulk Lactose-FreeYogurts Items Coffee Creamers Paleta Mixes Ice Cream Bar Mixes Shake Mixes Coffee House Supplies Whole Milk and Dairy DairyandAlmond,ProductsSoyOatMilkAlternatives PRODUCTSDAIRYDISTRIBUTORANDMANUFACTURER BUY DIRECT Call Now for a Free Sample GREENANNOCOFFEE.COM312-927-6684COFFEEfromEthiopia Grade Certified1 Organic Family Farmed Direct Importers FOB Chicago 2 4 / 7 3 6 5 E M E R G E N C Y S E R V C E A V A L A B E I N M O S T S T A T E S Arkansas l inois ndiana | Iowa | Kansas Kentucky Mich gan | Missour | Oh o Ok ahoma Tennessee | Wisconsin Water Heater & Boiler Repair & Replacement Specialist FACTORY TRAINED + FCERTIFIED ACTORY TRAINED + FCERTIFIED ACTORY TRAINED + CERTIFIED TECHNICIANS TECHNICIANS TECHNICIANS COMMERCIAL C+ OMMERCIAL OMMERCIAL + RESIDENTIAL RESIDENTIAL PARTS PARTS PARTS 24/7/365 EMERGENCY 2SERVICE* 4/7/365 EMERGENCY 2SERVICE* 4/7/365 SERVICE* (833)-879-4776 (833)-879-4776 (833)-879-4776 SERVICE@USWHPRO.COM SERVICE@USWHPRO.COM SERVICE@USWHPRO.COM PREVENTATIVE PREVENTATIVE PREVENTATIVE MAINTENANCE MPACKAGES AINTENANCE AINTENANCE PACKAGES ALL MAJOR AMANUFACTURERS LL MAJOR AMANUFACTURERS LL MAJOR MANUFACTURERS
Tennessee American Single Malt Distillery of the Year
The katsu sando may be the next sandwich megatrend. Classically, it’s a crispy breaded pork or chicken cutlet (katsu in Japanese), sandwiched between slices of soft Japanese-style milk bread (that’s the sando part) with a sweet-tangy sauce. But these days, creative takes on the katsu sando are quickly crunching their way onto menus from coast to coast.
This signature Honey Teriya-q Katsu Sando comes from Chef Eric Stein of Church’s Texas Chicken. “Chicken sand wiches are all the rage right now,” says chef Eric, “and Kikkoman has so many great products that I knew I would be able to pack lots of flavor into this version by using a variety of different sauces and marinades they offer. And I’m pretty partial to the combination of the tempura batter and panko for creating a unique coating for fried chicken.” Hot trend, big flavor, craveable crunch…this sando’s got it all. Kikkoman
— Look for
Trending on Menus
Corsair Distillery has been awarded the “Tennessee American Single Malt Distillery of the Year” designa tion by the New York International Spirits Competition (NYISC). “The American Single Malt category is one of the fastest growing categories in spirits, and a category with many very innovative brands. To be recognized by the NYISC is a huge honor” said Lorna Conrad, Master Distiller at Corsair.
Corsair Distillery’s Marathon Location in Nashville, Tenn.
flagship brands were also SingleSmokerecognized.individuallyTripleAmericanMaltWhiskey
In addition to the tion,theMaltAmerican“TennesseeSingleDistilleryofYear”designatwoofCorsair’s
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Equipment In-Stock
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was awarded a Double Gold and a 96 point rating, while Dark Rye American Rye Malt Whiskey was recognized with 95 points and a Gold Medal.The New York International Spirits Competition NYISC (NYISC) had over 1400+ spirits from 39 coun tries and 34 States in the USA with top spirits buyers judging the products by their category and price. The judges were thrilled by the high quality of spirits sub mitted from so many regions and “This is one of the premier beverage competitions globally. To get a nod let alone three is very exciting. We try to push the boundaries and innovate everyday. We always try to perfect our spirits. These awards show our hard work is paying off” said Conrad. You can learn more about the NYISC and it’s current and past winners at: nyispiritscompetition.com.
Page 5foodindustrynews.comFood Industry News ® — September 2022 EQUIPMENT WE LEASE ICE MACHINES REACH IN COOLERS REACH IN FREEZERS SANDWICH TABLES PIZZA PREP TABLES UNDER COUNTER COOLERS GLASS DOOR MERCHANDISERS AND GMORE! et free installation today 888.461.2478 SIGN UP FOR QUARTERLY DEALS EQUIPMENT | SMALLWARES | DISPOSABLES | PPE WWW.FEDERALSUPPLY.COM 1171 S NORTHPOINT BLVD WAUKEGAN, IL 60085 847 623 1310
Page 6 foodindustrynews.com Food Industry News ® — September 2022 IndustrialArialForkliftslifts Vehicles Railcar Movers WarehouseNew,UtilityStretch-WrappersVehiclesUsed,RentalSolutions FleetPartsServicesMaintenanceManagement Through a dedication to our customers and a commitment to our employees, Voss Equipment created a legacy of longevity. See how we can help increase your employee’s efficiency, call us today. 708-674-6811 VossEquipment.com Yesterday Today The Midwest’s Favorite Italian Desserts! 708-547-5969 lezza.com CenterInnovationBuildingMarshallHistoricChicago'sChoosesFerreroFieldfor
Ferrero North America, part of the confectionery company Ferrero Group, announced plans to open an Innovation Center in Chicago's Marshall Field and Company Building. The new 45,000 square foot facility will bring together Ferrero's R&D teams throughout the U.S. and also house employees from Ferrero's Old Post Office loca tion representing Fannie May, Nutella Café, Keebler, Famous Amos, Mother's, and other dis tinctive cookie brands in the Ferrero portfolio.
Building on their one-of-a-kind, award-winning Copper Kettle Parmesan Cheese, Cello is releasing an Extra Aged Copper Kettle Parmesan. Aged for over 30 months in a copper vat for a bold, rich par mesan flavor, Extra-Aged Copper Kettle is the perfect addition to elevate any recipe or cheese board. Cello Cheese Releases Extra Aged Copper Kettle This latest franchise is owned by Bryan Gilbert and Dan O'Donohue, and located in the Jefferson Park neighborhood of Chicago. John Jetts, the President and CEO of Jet's America, along with his business partners and cousin, Jeff Galloway, V.P. of store operations and Jim Galloway, V.P. of franchise sales went there to celebrate the opening. Taking Off: Jet’s Pizza Opens 400th Location
Red Gold is a registered trademark of Red Gold, LLC. Elwood, IN RG-1352-0822 Red Gold® 20 oz. Ketchup brings rich flavor to every table, with thick, tangy tomatoes and the perfect balance of sweet and sour notes inside every bottle—it’s delicious flavor you can feel good about serving. As proud supporters of the Folds of Honor Foundation, Red Gold donates a portion of the proceeds to provide educational support to the spouses and children of deceased or disabled U.S. service members. That means, when you serve Red Gold, you’re serving the families of our fallen troops, too. Cause.withKetchupa Request a sample today of the 20 oz. Red Gold Ketchup that brings so much more to your table at Redgoldfoodservice.com/sample-requests RedGoldTomatoes.com/FoldsOfHonor Serving ketchup and our country. Products must earn the ChefsBest® Excellence Award by surpassing quality standards established by professional chefs.
Clients have enjoyed continuous savings and budget predictability by engaging with us at Century Energy Solutions. They take time to understand every client’s appetite for budget risk and design energy strategies that balance pricing and risk tolerance. Their 120 years of industry knowledge and ability to quickly shop their client’s power and gas business with only top tier suppliers puts them into a hyper competitive situation and forces them to switch from thinking “How much can I make on this customer” to “What’s the least amount I’m willing to do this for?” ultimately results in the best prices for our clients. Typical savings on ComEd rates are 20%. You can see the Century Energy ad on page 31 of this issue.
With inflation at a 40-year high and a recession looming, now is the time to reduce your com pany’s expenses.
REDUCING INSURANCE COSTS AND RISK FROM GALLAGHER
Improve your cash flow. With Employco, all of your premiums, taxes and payroll are paid on a per payroll basis with no deposits. You can see the Employco USA ad on page 19 of this issue.
Quick Tips to Combat Inflation, and Using Technology to Save Time and Money from SpotOn
KEY AREAS TO LOOK AT:
• Partner well. Work with a knowledgeable broker partner with the resources and expertise to achieve the best results for your business.
ENERGY SAVINGS FROM CENTURY ENERGY
LOWERING YOUR HR, HEALTHCARE AND WORKERS COMP COSTS WITH EMPLOYCO
• Relationships matter. Develop relationships with your incumbent and alternative underwriters.
Band together with other companies for buying power. At Employco USA, they combine their clients in to a large group with over 36,000 people for substantial buying power. With Employco, you can save up to 30% on your Workers’ Compensation premiums. For health insurance, we provide the same buying power and offer reduced premiums with better coverage.
1: Optimize your menu by removing items that aren't selling, consolidating ingredients, and replacing high-cost ingredients. 2: Consolidate vendors or source locally for discounted pricing. 3: Adjust labor and operating hours so your doors are only open during profitable days and shifts. 4: Stay in line with local competition when you raise menu prices. 5: Avoid double-dipping and raising prices and decreasing portion sizes at the same time. 6: Monitor guest satisfaction with any changes to your menu, price, and staffing. 7: To save time and money running your restaurant, consider SpotOn to help you increase revenue and gain better insights with new technology, including handhelds, QR ordering, point-ofsale, labor management, reservation and waitlisting, and more. You can see the SpotOn ad on page 44 of this issue.
As inflation continues to creep upward and business profit margins are stressed, it is essential for businesses to analyze all outlays to optimize their use of capital. Many businesses have correspondingly began to reevaluate all of their expenditures including their insurance program which, for some businesses, is a significant investment. Below are a few of Gallagher’s recom mendations in preparing for a successful insurance renewal.
• Re-consider structure. Consider leveraging ancillary lines or alternative structures, such as captives and other layered and shared solutions
Offer voluntary benefits. Offering coverages like Short/Long Term Disability, LifeLock, Life and Insurance not only help with employee retention, in many cases they don’t cost the company any money. With Employco, you can offer these benefits to your employees with no cost and no minimum participation limit.
• Start early. Start working with your broker four to six months ahead of your renewal date so you’re able to avoid premium surprises and optimize your renewal marketing resu
Gallagher is one of the world’s largest insurance brokerage, risk management and consult ing firms. As a community insurance broker and trusted local consultant, they help people and businesses move forward with confidence. With more than 39,000 people working around the globe, they’re connected to the places where they do business and to every community they call home. Managing risk with customized solutions and a full spectrum of services, helping you foster a thriving workforce, and always holding themselves to the highest standards of ethics to help you face every challenge—that’s The Gallagher Way. Find Gallagher’s ad on page 26 of this issue.
• Improve your risk . Work with your broker and carrier to strengthen your risk readiness by identifying and remediating safety vulnerabilities so that your broker can showcase positive risk factors to underwriters evaluating your business
Page 8 foodindustrynews.com Food Industry News ® — September 2022 Cold & TemperatureDryStorageKitBuildingFlexiblePackagingShipping ReworkLabelingGeneralRepackManufacturingAssembly 17007 PRIME BLVD LOCKPORT, IL 60441 SALESREFRIGERATION&SERVICE We Service Most Brands 7 Day / 24 Hour 630-483-2256Servicekooltechnologies.com Ice Cream Freezers • Walk-Ins • Reach-Ins Frozen Drinks • Beer Systems Prep Tables • Soft Serve Heating & AC Systems On Time • Fair Pricing All Work Guaranteed FULLY (KOPSATISFACTIONRELIABLEINSUREDGUARANTEEDIndustriesArtKopacek630)930-9516 Your Welding Shop On Wheels REPAIRS IN • Steam Tables • Shelving • SS Tables • Sinks • Oven Doors • Counters • Fry Baskets • Back Splashes • Walk In Floor Replacement • Custom Fabrication • SS Wall Covering Over 40 Years of Serving the Food Industry With inflation occurring at a fast pace, here are some ideas and ways to save important dollars for your food business, presented by our advertisers.
FOOD BUSINESS SAVINGS TIPS
ribs × pulled pork × pulled chicken × brisket × kc wild wings × barbacoa × carnitas ©2022 Smithfield Follow us on Instagram! @SmithfieldCulinary Smithfield Culinary Mobile App Now Available! Download it today!
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Now you can get in on the BBQ and smoked meats movement without extra back-of-house cost or labor with Smithfield Smoke’NFast. It’s fully cooked and hardwoodsmoked proteins, authentically slow cooked to perfection. It’s all so delicious your guests will never know it wasn’t smoked right in your own kitchen. For more information, visit SmithfieldCulinary.com, or call 888-327-6526.
Tom Sadowski | tsadowski@smithfield.com | 219-613-3937
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Find JR Desserts ad on page 12 of this issue.
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SATISFIED Beef Corners Tavern Group Bravo Restaurants (Ginos East) Best Foods (Unilever) Pompei Bakery Turano Bakery Phil Stefani Restaurants Chicago Prime and Avante Banquets Scooby’s Hotdogs + Devanco Foods + Angelo Caputos Brookhaven Marketplace + Gene and Georgetti + Burrito Parilla + Chicago Pastry Mission Barbeque + Starbucks + Paisans Pizza + Wrigly Rooftops + Scatchell’s
My policy on cake is pro having it, and pro eating it. – Boris Johnson
Chicago’s JR Dessert Bakery has been in the wholesale dessert business for more than 40 years, but has never seen this much interest in custom decorated cakes before. The bakery primarily caters specialty desserts to food service businesses throughout the Chicagoland area including hundreds of well-known restaurants and cafe’s. “Custom cake orders would always trickle in from our retail cus tomers,” Bakery Manager Natalie Kaplan says, “but nothing ever like this.” The world of social media has played a big part in that. According to Natalie, customers can spend five minutes online and find anything they want. “They send us photos from Pinterest, Facebook, Instagram and TikTok and ask for an exact replica,” she says. The bakery now has a decorator dedicated to their custom cake orders who just recently designed a Hobbit themed graduation cake, an 8-year-old’s Chewbacca birthday cake and a sunflower inspired wedding cake to name a few. Now more than ever, their wholesale customers are steering custom cake orders to JR as well. “ They just don’t have the staff. Plus, it doesn’t make economic sense for them to bake one cake,” she says. “We can just add all custom orders into our other production.” The price of anything custom is usually triple or quadruple the cost of JR’s normal menu items, but that doesn’t seem to be deterring customers from ordering. “Most cus tomers don’t even blink at the price and if there is an issue, I suggest using one of our stock items instead, which are much more eco nomical. In the end, we try and have something for everyone.”
Orders Rolling in Custom-DecoratedforCakes
+ Four
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Page 10 foodindustrynews.com Food Industry News ® — September 2022
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Once again, the Illinois Restaurant Association had a successful Annual Golf Classic event. This year’s soldout event presented by Pendleton Whisky had a fun rodeo theme, and as you can see, many golfers had fun with their costumes. In addition to 18 holes of world-class golf at St. Andrews Golf and Country Club, attendees were treated to a lavish dinner extravaganza, featuring favorites from Lou Malnati’s, Eli’s Cheesecake Esperanza, Tandoor, Moretti’s, Antico Posto, Gaylord of India, Los Comales, Moe’s Cantina, and Turano Baking Co.
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Page 12 foodindustrynews.com Food Industry News ® — September 2022
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Today’s restaurant consumers demand consistency, and they are willing to pay a premium for local and responsibly sourced products. Our Midwest-sourced Braveheart® and Allegiance® brands utilize exclusive PathProven® technology with DNA TraceBack®, the nation’s first-of-its-kind traceability system that allows us to establish a link between each animal and each cut of meat. The PathProven system also includes standards for feeding, health, and humane treatment, which are just as important as an animal’s genetics in determining quality. Through PathProven, you can be absolutely confident that your Midwest Braveheart Black Angus Beef® and Allegiance® Premium Duroc Cross Pork will meet the same premium standard every time and provide the best possible eating experience. Midwest Farm to Table! ©2022 Performance Foodservice SERVING THE GREATER CHICAGOLAND AREA performancefoodservice.com/italianexperts Chicago - 630.896.1991 | Milwaukee - 800.775.9030 LOOKING FOR A NEW CAREER? WE’RE HIRING! QUALIFIED AREA MANAGERS, WAREHOUSE STAFF, AND CLASS A, B & TRAINEE DRIVERS. SCAN THE QR CODE FOR MORE DETAILS.
Page 14 foodindustrynews.com Food Industry News ® — September 2022 Grease and oil removal, pumping, jetting Call 708-388-3223 • • • • • Stephanie Tempo President 630-336-6238 Why Choose Us When we provide temporary and permanent workers for your operation, you will receive FREE, added value consulting services designed to help to be more profitable. Team of food plant experts include: • SQF Practitioners • OSHA-Trained Safety Experts • Hiring Managers • Flow & Productivity Specialists • Distribution Specialists • Training & Development Specialists
Voss provides is everything you should expect from a lift truck/material-handing dealership. They have the knowledge to help you acquire the right equipment for your specific needs and the quality service to make sure it stays productive.
Voss Equipment’s mission is to provide quality mate rial handling support services to their customers, forming partnerships with them – and with their dedicated employees – Voss prides themselves that their success is built on these relationships. In short, Voss Equipment’s energies are sharply focused on a single goal: to ensure the overall effectiveness and productivity of your operation. You can find Voss Equipment’s ad on page 6.
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Yogurt sales are up 8% year over year, according to the International Dairy Deli Bakery Association, continu ing an upward trend started in late 2021 that is predicted to continue. The renewed popularity otf yogurt prod ucts is attributed to increased at-home snacking and nutritional awareness during the pandemic as well as industry innovation in the types of yogurt offered, from plant-based to drinkable yogurts.
• 24% of consumers globally source their breakfast from a restaurant or foodservice venue, down just 2% from pre-pandemic.
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Technomic Reveals Global Opportunities for Breakfast
• Four of the five most-preferred breakfast beverages among consumers globally are hot preparations, including hot coffee, hot tea, hot specialty coffee and hot chocolate.
full-service eatery for breakfast—the highest percentage in North America for this segment.
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“The breakfast category remained largely resilient throughout the global pandemic, and now presents an opportunistic daypart for many restaurant operators and supplier partners,” explains Aaron Jourden, director of global research and insights at Technomic. “Consumers are back to using restaurants and foodservice outlets as normality returns to everyday life, but their attitudes, pref erences and even venue types vary from country to country.”
Technomic just released the Breakfast Global Menu Category Report, providing robust cov erage, including consumer food and beverage preferences; segment patronage; key global, regional and local restaurant brands; and menu trends and insights on new product development strategies.
Key findings include:
According to a new study about today’s mealtime, 3 in 5 Americans are craving more family meals – 49% of respondents said having a family dinner is an “important way to connect,” followed by making memories (46%), learning more about family in general (46%) and continuing family traditions (45%).
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Page 15foodindustrynews.comFood Industry News ® — September 2022 Walk-ins, Reach-ins, Under Counter and Ice Machines Heating, Air Conditioning and Exhaust Hoods Stoves Fryers Broilers Microwaves and Steamers All Brands and types
• 39% of consumers globally purchase a breakfast sandwich on occasion, with some of the highest popularity in Chile (53%) and Malaysia (45%).
• 48% of consumers in Mexico dine at a
The Honey Baked Ham Company is helping families spend more time together at the table with tasty and convenient New Family Meals in a variety of sizes and price points to fit any family occasion.
— Walt Disney
Judd Lofchie & Associates 630-236-3600Attorneys/Realtors/Brokers-Ext3
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Alexandria Brashears is an Atlanta-born sommelier and brings more than a decade of experience in the hospitality industry to the Logan Square restaurant located at 2542 N. Milwaukee Ave in Chicago. She is a veteran of Michelin-starred Eleven Madison Park in New York City and works with Chef Doug Psaltis at Andros Taverna to marry excellent beverage pairings with approachable and delicious Greek cuisine.
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Chicago Gourmet, one of the nation’s most distinguished food festivals, will host a weekend of unforgettable celebrations from September 22-25, 2022. Founding sponsor Illinois Restaurant Asso ciation, together with presenting sponsor Southern Glazer’s Wine & Spirits, will offer a festival of fan favorites alongside new experi ences that champion Chicago’s dynamic dining landscape. Condolences to the family of Chef Dominique Tougne who passed away July 20, 2022. In 1996 Chef Tougne moved to the United States, where he headed Bistro 110 for fifteen years as executive chef, before opening Chez Moi in Lincoln Park. In 2000 he was nominated as a James Beard Foundation “Rising Star Chef” He was a gentleman and a great chef. He will be missed. Country music fans – Luke Bryan: Raised Up Right Tour will be held on Sept.10, 2022 and Keith Urban: The Speed of Now will be held on Sept. 24, 2022. Both concerts will be held at the Hollywood Casino Amphitheater 19100 S. Ridgeland in Tinley Park, Illinois. Moraine Valley Community College is the first college in the Chicago area to partner with the California-based cannabis curriculum experts Green Flower to offer two non credit online programs for anyone looking to start a career in the rapidly-growing cannabis manu facturing and cultivation fields.
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annual Oktoberfest celebration, September 30th through October 2nd. ParkMobile, the leading pro vider of smart parking and mobility solutions in the U.S., announced a new partnership with The Village of University Park, IL, allowing Metra riders to pay for parking on their mobile devices at over 600 parking spaces. Rainbow Cone, a Chicago tradition for over 95 years recently announced a new franchise partner program. The uniquely designed program with Rainbow Cone Owner Lynn Sapp and the Buonavolanto Family will expand the Rainbow family and its celebrated history, flavors and values to new communities throughout the Midwest, South east and South/Southwest. Sam Adams Lakeview Taco Fest will be held Sept. 17-18-.2022 at 3500 N. Southport in Chicago. This fall fest is a wildly popular fixture to the Windy City’s food scene. More than 8 local eateries challenge them selves to make the tastiest tacos. The fest also features special beer and taco pairings, two music stages and more. The Kroger Co. America’s largest grocery retailer, announced it will offer more delivery options through the addition of spoke facilities in Nash ville, Tennessee and Maywood, Illinois. Working in conjunction with nearby fulfillment centers, Kroger Delivery will now reach customers in Greater Nashville and the Chi cago Metro Area. Taste of Polonia Festival: Music and Food will be held at the Copernicus Culture and Civic Center 5216 W. Law rence Ave. in Chicago Sept. 2-5, 2022. The Peoria Park District and German-American Central Society have combined forces to organize and produce Oktoberfest, the biggest German event of the year! The event will take place on Sept. 16-18, 2022 at 200 Northeast Water St. in Peoria, Illinois.
Supplies:
The FBEE (Food and Beverage Equipment Executives) recently “passed the gavel” to incoming president JR Weber of CSI, Inc. He is presented with the presiden tial gavel by outgoing president, Mike Coker. The FBEE is a group of non-competing suppliers who meet monthly for lunch, to dis cuss issues, market activity and new openings in Chicagoland’s food industry. Membership is lim ited to one supplier per category. If you are interested in exploring membership in the group, visit their website: fbee.org
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International Route 66 Mother Road Festival —the cars, the music, the fun and nostalgia that Route 66 has brought to genera tions—will return for its 21st year, rolling into historic downtown Springfield, Illinois Sept. 23-25, 2022. Lake County’s destination brewery, Buffalo Creek Brewing located at 360 Historical Lane in Long Grove, Illinois will tap into its German heritage when it hosts its
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Andros Taverna Hires Alexandria Brashears as New Sommelier and Beverage Director
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Page 16 foodindustrynews.com Food Industry News ® — September 2022
Foodservice Retail Grocery Meat Processing Deli Bakery
Chefs across the US are creating dishes that reflect their own diverse back grounds and the cuisines that have influenced their cooking styles, resulting in menus that go beyond mere “fusion” to represent the evolution of American cuisine. At Banh Oui in Los Angeles, Japanese American chef Casey Felton combines Vietnamese, Armenian and Japanese influences in a crispy chicken sandwich topped with garlic sauce and kale slaw, while chef Jiho Kim simply describes dishes like the sourdough jajangmyeon with Comte cheese, shrimp and pickled shallots he serves at Joomak Banjum as “New York City cuisine.”
For nearly three decades, Howie Popp has been at the helm of Andy’s Red Hots in Portage, Indiana. Andy’s is not just a Hot Dog Stand, but a local hub for the community to
– Source: The Wall Street Journal
Page 18 foodindustrynews.com Food Industry News ® — September 2022 5sales@elicheesecake.comelicheesecake.com/foodservice.800.999.8300IntroducingEli’sChi-TownSingleServeSlicesdeliciouscheesecakeflavors,individuallywrappedandreadytograbandgo! Some people drink coffee to wake up and others wake up to drink coffee.
Running a renowned food business is no easy task. Andy’s has been constantly involved in the community and they have continued to serve a variety of really good food for the past 30 years.
Vienna Beef Inducts Andy’s Red Hots Into Hot Dog Hall of Fame
meet and eat delicious food. His extensive menu is anchored by Vienna Beef Hot Dogs, Polish Sausage, and Italian Beef. Andy’s has even won numerous locally sponsored “People’s Choice” awards over the past 20 years.Howie and his team, whom he refers to as ‘Hot Dog Specialists’, have been around for many years and they know their customers well. It’s the Andy’s team that is accredited for creating a friendly atmosphere that compliments their high-quality food. Howie is a proud Vietnam vet eran and gears much of his charity and sponsorship endeavors to veter ans, homes, and organizations in the community, as well as supporting the local Police and Fire Departments.
“I was honored that so many friends, family, and customers came out to celebrate the Vienna Beef Hall of Fame induction with me. It was a nice surprise!” said Howie Popp, owner of Andy’s Red Hots.
Chefs Explore Diverse Cuisine for Their Dishes
Vienna Beef, the legendary Chicago com pany synonymous with the city’s iconic Hot Dogs, Italian Beef and other products, announced Andy’s Red Hots (6220 Central Avenue, Portage, IN 46368) was inducted into The Vienna Beef Hot Dog Hall of Fame. Bob Schwartz, senior vice president of Vienna Beef, bestowed the honor on the local vendor that has been providing exceptional customer service and quality food for over 28 years. Andy’s Red Hots was presented with a commemorative Vienna Beef Hot Dog Hall of Fame plaque, banner, pin, and Hall of Fame branded t-shirts at the“Congratulationsevent. to the staff, friends, and loyal customers of Andy’s Red Hots on being the newest member of The Vienna Beef Hot Dog Hall of Fame,” said Timothy O’Brien, president of Vienna Beef. “We are grateful to be affiliated with restaurants like Andy’s Red Hots who have made a name for themselves based on quality products and commitment to the community.”
Newest Vienna HOF Member Has Served the Famous Chicago-Style Hot Dogs for a Quarter Century
“As you get older, three things happen. The first is, your memory goes – and I can’t remember the other two.”
An expansive rooftop nearly doubles the restaurant’s capacity with a combination of banquette and high top seating for 50 and an additional 30 seats at the bar. Diners will also be able to enjoy the full menu on the rooftop, as a dumbwaiter was added during renovations to help expedite service times
Land & Lake Ravenswood will be open with limited hours for the first few weeks of service, with dinner service only Thursday-Sunday. The restaurant will focus on expanding to dinner service daily and then weekend brunch in the coming weeks. For more info, visit: landandlakeravenswood.com.
AROUND CHICAGO With VALERIE MILLER LAND & LAKE RAVENSWOOD
— Sir Norman Wisdom
Land & Lake Ravenswood,
Photos by MADN Agency
Bourbon & Beyond in Louisville, September 15-18
LM Restaurant Group’s newest restaurant, recently opened at 1970 W. Montrose Ave. in Chicago. The menu will focus on a variety of approach able American classics using locally sourced ingredients. Highlights include buffalo mari nated crispy cauliflower with fried onions and a vegan corn sauce, the restaurant’s signature burger with American cheese, house made dill pickles, onions and Thousand Island dressing and a 15oz boneless, seared half-chicken with garlic, olive and thyme, served with fresh cut fries and house pickles.
Page 20 foodindustrynews.com Food Industry News ® — September 2022
The welcoming 65 seat dining room offers both high and low banquette seating as well as
additional booth seating along the windows. The bar area, with additional seating for 15, faces the open kitchen giving diners an inside look to all the action. Whitewashed brick walls accent the space and local Chicago artist Jason Brammer created a large custom wall mural depicting a composite street view of historically-significant buildings in Ravenswood specifically All Saints Episcopal Church; Krause Music Store building; Dr. Wallace C. Abbo: House and the Deagan Building.
The world’s largest bourbon and music festival returns to Louisville, Kentucky, September 15 through 18, and this fest is a must-do for bourbon and music lovers alike. The musical acts rival any fest. This year’s headliners include Pearl Jam, Chris Stapleton, Kings of Leon, Jack White, Brandi Carlile, Alanis Morissette, Greta Van Fleet, and The Doobie Brothers, along with over 50 performers. But no other fest offers these unique bourbon and culinary experi ences with demos and tastings from master distillers and celebrity chefs. The exceptional lineup of food and beverage includes numerous bourbon-centric cocktails and culinary delights. No time to explore the Bourbon Trail? It’s coming straight to Bourbon & Beyond, where attendees can enjoy a sip of Kentucky’s finest. Participating bourbons and whiskeys include Angel’s Envy, Bardstown Bourbon, Basil Hayden’s, Boone’s Bourbon, Brother’s Bond Bourbon, Bulleit Bourbon, Coopers’ Craft, Elijah Craig, Four Roses, Huber’s Starlight Distillery, Jack Daniel’s, Jefferson’s, Kentucky Peerless, Larceny, Legent, Maker’s 46, Michter’s, Middle West, Old Forester, Rabbit Hole, Resilient Bourbon, Stonehammer, Uncle Nearest, Wilderness Trail, Woodford Reserve, and more. Bourbon & Beyond will offer an unparalleled weekend of music, cocktail, and culinary delights. GA & VIP passes plus camping are now on sale at: BourbonAndBeyond.com
Given the restaurant’s proximity to Chicago’s famed Malt Row, Land & Lake Ravenswood will focus on highlighting locally brewed beers. The bar program also includes a selection of craft cocktails using locally and regionally distilled liquors including Strawberry Fields made with CH Distillery rum and Amargo de Chile, straw berry simple syrup and lime juice; Bourbon Mule with Jeppson’s Bourbon, lime juice and ginger beer, and a Mango sparkling cocktail with Rhine Hall mango brandy, simple syrup, lemon juice and sparkling wine.
Event Co-Sponsors
Our quarterly events bring together 200 to 400 local industry professionals who attend to network, learn, sample and meet with top vendor co-sponsors in a fun MINI-TRADE SHOW environment. Engage buyers, influencers and those intimately connected to our local $34 billion market. While our events are free to attend, we welcome suppliers to consider one of our co-sponsor options.
Page 21foodindustrynews.comFood Industry News ® — September 2022 Now Offering Foodservice and Retail Items 708-695-9471 Call to schedule a sales visit. We Stock Your SpecializingFreezers.In: Customer RefrigeratedFrozen,ExcellenceServiceDry,Items
MONDAY, SEPTEMBER 12 WITH SPECIAL GUEST: Rob Grimes 5-9 p.m. Moretti’s Chicago (Edison Park) 6727 N. Olmsted, Chicago, IL 60631 Raffles • Direct Vendor Contacts • Food & Liquor Samples To sponsor our December 5th event, call Cary Miller: 847-602-9620. Your business deserves exposure — and a reliable advocate.
This time, we are partnering with the Chicago chapter of the International Food & Beverage Technology Association (IFBTA) – the industry’s leading resource for all things food and beverage technology, for an informative discussion and exchange of ideas with local technology leaders and representatives from 5 to 6 p.m. Join Rob Grimes, IFBTA CEO for a presentation on the latest tech trends and all things technology impacting foodservice operations and the industry. Technology changes are driving labor saving and enabling increased sales for operators while opening new doors for vendors.
Author: Brianne Grajkowski
A great resource for par ents to get their children involved in the kitchen, this must-have book features 101 carefully chosen and easy-to-follow recipes that will teach kids how to cook simple dishes and drinks for every meal of the day. Each recipe uses common ingredients and standard kitchen tools, making them accessible and approach able for everyone.
Page 22 foodindustrynews.com Food Industry News ® — September 2022 Let us be your destination for Specialty Gourmet Foods! Call Us Today: 800-280-3646
Farmers’ Almanac 2023 Almanac Publishing Co. ISBN-13: 978-1928720409
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Every year since 1818, the Farmers’ Almanac pro vides an extended weather forecast that helps people plan ahead. This year, with the extreme summer weather conditions broil ing the country, and the growing concern over the rising costs of heat ing oil, Farmers’ Almanac is releasing its winter weather forecast ear lier than ever. The 2023 Farmers’ Almanac is warning readers that this winter will be filled with plenty of shaking, shiver ing, and shoveling. Many more interesting, unusual, entertaining, and informa tive articles are contained in this and every edition.
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As of 2021: 1,364,969 slices + 390,563 meals served = 1,755,532 people fed. “It is an honor to be a business partner with Home Run Inn Pizza and we are so excited to see their fantastic growth! They provide a “taste of Chicago” to the rest of the country. I personally have purchased their product while visiting family in South Carolina, and all were impressed. Their commitment to product quality and to the community they serve is admirable. They choose the best ingredients so that they can produce the best product for the consumer. We are proud to have played a small role in just a few of their selfless philanthropic efforts to the community. They truly demonstrate support for the community, in many ways!”– Brian Keith EVP Performance Foodservice of Chicago.
“Home Run Inn upholds our core family values as we remain dedicated to giving back to those in need,” says Gina (Perrino) Bolger, Senior Vice President of Marketing and fourth-generation family member of Home Run Inn.
It Chicago Now! (847) 920-7252 teamchicago@menioglobal.com
Why did they start freezing pizza in the first place? Well, it was hardly a decision they made alone. Truth be told, their customers were the ones who kicked off the tradi tion! Back in the day, they learned many of their biggest fans at the original Home Run Inn pizzeria were bringing fresh pizzas home and freezing them to save for later. So, they decided to give the people what they wanted. They started freezing a few pizzas on their own, distributing them to neighborhood grocers and spreading the word to their loyal customers. Needless to say, the idea was a huge hit! What started as a novel idea by their most enterprising (and hungry) customers, has turned into so much more.
ATM Sales & Service • Banks/Credit Unions • Convenience Stores • Bars/RestaurantsCashCourierServices • Slot Parlors • Convenience Stores • Chain Restaurants Ask about our REVENUE SHARING program! DAVIDCALL: HAYENGA, PRESIDENT 815-275-8031 WeATTENTIONCHEFSwanttosupportyouandtellyourstory. Fill out our chef profile: foodindustrynews.com/chef-form Forty years of serving our customers – so you can serve yours. Continued from cover
Pictured left to right: Kevin Costello, Gina Bolger, Dan Costello, Nick Perrino, Renee Stone
Is Fast, Easy and Free Call Team
HRI gives back. It drives who they are and what they do. They believe that it is their responsibility to do their part to help create a healthy, happy, and sustainable future for all. This deep sense of purpose is passionately demonstrated in their actions and service to their employees, their customers, and communities as they strive to create long-term value and a positive social impact.
“We are proud to have had the oppor tunity to establish roots in Chicago 75 years ago,” says Dan Costello, CEO of Home Run Inn, who took the helm over from his late uncle Joe Perrino after his passing in 2018. “It’s one of the best food cities in the world and to be one the leg endary pizza brands is a great honor.”
Page 23foodindustrynews.comFood Industry News ® — September 2022 F o r o v e r a c e n t u r y , t h e I R A h a s a d v o c a t e d a t a l l l e v e l s f o r t h e b e s t i n t e r e s t s o f t h e s t a t e ' s r e s t a u r a n t a n d h o s p i t a l i t y c o m m u n i t y O v e r t h e p a s t t w o y e a r s , w e ' v e w o r k e d 2 4 / 7 t o : FINANCIAL EXPERTISE INSURANCE DISCOUNTS SANITATION CERTIFICATIONS SERVICES & SUPPLIES LEGAL CONSULTATIONS EXPERT GUIDANCE BENEFITS & SAVINGS WHY JOIN THE IRA? C h r i s t i n e D e S o u s a D i r e c t o r o f S a l e s & M a r k e t i n g c d e s o u s a @ i l l i n o i s r e s t a u r a n t s . o r g 7 0 8 . 9 4 5 . 2 1 0 9 o r v i s i t w w w i l l i n o i s r e s t a u r a n t s o r g C O N T A C T U S KEEP RESTAURANTS SAFELY OPEN PASS & REPLENISH THE RESTAURANT REVITALIZATION FUND (RRF) EXPAND OUTDOOR DINING LEGALIZE COCKTAILS TO GO CAP FEES FROM DELIVERY SERVICES SUPPORT FOODSERVICE WORKERS WITH OUR RESTAURANT EMPLOYEE RELIEF FUND GRANTS PROVIDE BREAKING UPDATES & GUIDANCE W e e n s u r e t h a t y o u s t a y c o n n e c t e d t o t h e p u l s e o f t h e r e s t a u r a n t c o m m u n i t y a n d h a v e t h e r e s o u r c e s y o u n e e d t o g r o w y o u r b u s i n e s s . Support your local vendors and food manufacturers. Buy local. $5.54Visa/MastercardBillionDollar Class Action Lawsuit Refund Settlement! GET YOUR SHARE! Collect your share of a $5.54 billion settlement to provide refund payments to merchants who accepted Visa and Mastercard from Jan. 1, 2004, to Jan. 25, 2019. IS THIS YOU? It does not matter who your processor is, we can help you get your share. Join 1000s of merchants who choose to stop throwing away money. ASK US HOW.
National News
According to a new report published by Allied Market Research, titled, “Microgreens Market,” The microgreens market size was valued at $1.3 billion in 2019, and is estimated to reach $2.2 billion by 2028, growing at a CAGR of 11.1% from 2021 to 2028. Del Monte Foods, Inc. Announced that it completed the acquisition of Kitchen Basics , a line of ready-to-use stocks and broths from McCormick & Com pany. Kitchen Basics will join Del Monte’s brand portfolio as the company expands its national retail presence in the category. Dollar General announced plans to build three new distribu tion centers in North Little Rock, Arkansas; Aurora, Colorado and Salem, Oregon. Collectively, the facilities are estimated to create up to 1,100 total career opportunities at full capacity and represent an approximately $480 million com bined investment. Five Iron Golf Signed a retail lease at Industry Indianapolis. Five Iron Golf’s Industry location will be its first in Indiana and will occupy the entire first floor and half of the second floor at 421 Pennsylvania Street. Indoor golf, entertainment, food & drinks. Game On! United adds 120+ Flights for College Football Fans to see their team on the road this Fall. New connections to more than 45 away games including some of the country’s biggest pow erhouses like Alabama, Oklahoma, Iowa, Ohio State, Notre Dame and Michigan. Marriott International, RIDA Development Corporation, and Ares Management announce commencement of construction of Gaylord Pacific Resort and Con vention Center. Gaylord Hotels’
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GoodSport was largely developed at the checkoff-funded Center for Dairy Research at the University of Wisconsin-Madison to harness milk’s elec trolytes, vitamins and carbohydrates creating a first-of-its-kind sports drink. GoodSport comes in four refreshing flavors in 16.9-ounce bottles: Lemon Lime, Fruit Punch, Wild Berry and Citrus, and in addition to Wisconsin retail ers, is available on Amazon.com and Goodsport.com.
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Page 24 foodindustrynews.com Food Industry News ® — September 2022
Expands Footprint with Sixth Resort and Convention Center in Southern California. The project is expected to welcome its first guests in the summer of 2025. Perdue Farms announced that its food-producing facility in Washington, Indiana has earned GreenCircle Zero Waste to Land fill certification, making it the first U.S. turkey processing facility and third Perdue facility to earn this important third-party envi ronmental validation. Revolution Foods announced the acquisition of Better 4 You Meals, the leading provider of school and senior citi zen fresh, vended meal service in California and Nevada. The B4YM acquisition will enable Revolution Foods to grow its production and community impact by approxi mately 50%. Salmon Market Size is expected to collect $76,145.3 million by 2028 Says Allied Market Research. Salmon is one of the most commonly consumed fish, well-known for its high protein and omega-3 fatty acids content. The American Trucking Association announced it is launching Women in Motion, a new program designed to elevate and highlight the contri butions of women to the trucking industry, encourage more women to consider a career in trucking, and address important issues within the policy arena that specifically impact women. The foodservice and carryout market for folding car tons is expected to expand much more quickly than average through 2026, finds a new Freedonia Group analysis. The importance of takeout and delivery - including online orders, which surged during the COVID-19 pandemic, will be a key driver of growth.
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– HuffPost
tionhassionofWilliams,abilities,”customersourcelebratestureeffortsingappreciateDisability:IN.“Weandtheongorecognitionofourtosustainaculofinclusionthatandsupportsteammembersandwithdis-saidTimothyvicepresidentdiversityandincluforMeijer,whichreceivedthedistincforthesixthtime.
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Record Fruit & Vegetable Imports
For more information or a no cost/no-obligation free policy audit, please contact: Steve Gabinski steve_gabinski@ajg.com
StoresinRecognitionInclusionDisabilityGrocery
– Fresh Fruit Portala
Orange Wine’s Long History
– The Spirits Business
Coverages may include — but are not limited to:
Page 26 foodindustrynews.com Food Industry News ® — September 2022 Peach Cherry Mango Pineapple Carolina Reaper Habanero Bacon Bacon Corn Black Bean & Corn Call Now for Ordering Information 740-649-6302 dscproducefarm.com Farm-to-Table SALSA Retail & Foodservice Sizes Family Owned & Operated Since 1935 • Available Direct and Thru Distributors • Gluten-Free Options • All-Natural Choices • Seasonal Flavors A wise man once said... “the best time for ice cream is always.”
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Ardbeg Scotch whisky distilled in 1975 has set a record for the highest auction price for a cask of single malt at $19.3 million. Ardbegs from the 1970s are especially rare because most of the distillery’s product that decade went into blends.
• Food and drug regulatory compliance
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– Progressive Grocer
Meijer, Giant Eagle, Amazon, CVS Health, Target, UNFI, Kroger, Walmart and Walgreens were recognized for their inclusive work places by the American Association of People with Disabilities
Orange wine, which gets its color from contact with grape skins during fermentation, has been depicted in the US as a new style despite its 8,000-year history in Georgia’s Caucasus Mountains. Orange wines and natural wines have been lumped together as a recent trend, say wine profes sionals, who instead want recognition of wine’s roots.
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New data from the US Department of Agriculture shows that imports of fruits and vegetables are set to break records this year. Fruit imports from January to May were up by 21%, with avocados and grapes leading the growth, while vegetables were up 9%, par ticularly driven by the growth of frozen vegetables.
• Food spoilage
AfterBefore
“
Kern Konstruction, an Illinois corporation is a full service general contractor specializing in unique restaurant builds through out the Chicagoland area. When wood floors are called for we rely on Sexton Complete Care. From design, to finish, to maintenance and repairs the Sexton team delivers timely and flawless service at compet itive pricing. Exotic materials, custom finishes, and blending/patching back/refinishing of old existing floors call for the very best craftsmen. Sexton Complete Care never disappoints!”
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Sexton Complete Care began providing periodic maintenance services to Chicagoland restaurants for fifty years. Hackneys on Lake was the first restaurant Sexton provided regularly scheduled carpet cleanings for. Fifty years later Sexton still provides service to Hackneys for the Hebson and Masterson family. They continue to keep our car pets looking attractive and pristine. Our long time association is indicative of a quality relationship.”
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We have utilized the services of Sexton Group for over 29 years. In that time, they have maintained our wood floors, carpet and installed epoxy floors behind the bar and cementitious urethane in the kitchen in the Village. The length and variety of their work underscores their flexibility and knowledge. We look forward to continuing that relationship going forward.”
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Nicola Tangredi is the founder of Giorgio’s Naturals, a locally based producer of handcrafted dry aged salami founded in 2019. He is joined by his friend and mentor, Mario Rizzotti, an Italian Culinary expert, Iron Chef America Judge, and brand ambassador. Giorgio’s Naturals was established with the goal of uniting the old-world salami making traditions with a contem porary and modern feel. Their story traces its roots of making salami to the European tradition of slow drying meats. The prod uct is sold to foodservice and retail operations and is produced in a USDA and 3rd party inspected plant.
Page 28 foodindustrynews.com Food Industry News ® — September 2022 OVER 30,000 SQ FT. OF QUALITY USED & NEW EQUIPMENT HoursDaily: 8:30 a.m. – 5 p.m. Saturday 8:30 a.m. – Noon WE DELIVER QUALITY,VALUE&SERVICE The Most Respected Quality Used & New Equipment Dealer In The Midwest Visit Our Showroom 930 Fullerton Ave., Addison, IL 60101 630-627-3031 • 800-858-3931 Sé Habla Espanol • www.marchfoodequip.com
Jason Brent and Scott Malak are with J&J Gaming, an Illinois based Video Gaming company which prides themselves on bringing their deep expertise to the video gaming experience. In addition to offering its customers a wide variety of popular video gaming selections, they also specialize in pool tables, darts, and other arcade style gaming to help keep your customers in your establishment longer. J&J has excellent customer support, 24/7 service, and route management software to make sure your video gaming machines are maximizing revenue. If your gaming contract is coming up for renewal or if you are considering gaming for your operation to help create a fun atmosphere, contact Jason or Scott today. You can see their ad on page 29 of this issue
Edgar Moreno is the president of sales and marketing for his family business, Ole Mexican Foods. He is joined by his daugh ter (and the next generation of leadership) at Ole, Jaylynn Moreno. Ole was founded in 1988 by Edgar’s mother Veronica, who made her tortillas using traditional ingredients and techniques passed down to her though generations. Today Ole is one of the leaders in the tortilla industry, with a full line of over 125 foodservice items and a full line of retail products. Ole products are available at most retail stores and foodservice distributors, which are made using the same principals that their small, family owned business embodies.
Gilmar Arellano is the founder and owner Hay! Straws, a firm producing straws and flatware Made from 100% bamboo which are fully compostable and gluten free. All of these items are wrapped for hygiene and conve nience. The firm’s products include tall and standard size straws, bamboo cutlery, stir sticks and other items. If you are looking for more eco-friendly options, check our Hay! Straws.
Earl Haraguchi and Frank Bicek are with Kikkoman, a firm making foodservice tastier every day. With all types of bowls more popular than ever, Kikkoman is leading the charge of helping restaurants to add depth of flavor to every menu item. For any Asian-style bowl, the secret is the sauce — and Kikkoman is the source. Their foodservice sauces save labor and add authentic flavor. Use them right from the bottle or mix, match and add creative touches to make signature sauces and dressings of your own. To get samples of Kikkoman products, call Frank Bicek. You can find his phone number in our Buyers Directories under Asian Food Products. Morkata Shonora the founder of Chicago-based Anno Coffee, a firm directly importing organically grown and naturally pro cessed Green Coffee coming from the most fertile highlands of southern Ethiopia. Morkata has amassed immeasurable expe rience with Ethiopian green coffee production from farming to processing for commercial consumption. Morkata’s family has more than 25 years of experience in coffee, working in domestic supply to the central auction in Ethiopia and working directly with their grower farmers in Guji area of Ethiopia to exporting beans all over the world. The beauty of Anno Coffee is that they offer Green Coffee FOB Chicago at a very approachable price with no minimums. For those who wish to roast some of the finest coffee in the world contact Morkata today for free samples. You can see his ad on page 4 of this issue.
Cary Miller Presents: PEOPLE SELLING THE FOOD INDUSTRY
“Now more than ever, every dollar appropriated by Congress for restaurant relief needs to be unlocked and put in the hands of operators struggling to keep their doors open,” the association’s Sean Kennedy wrote in the letter.
– Source: Restaurant Business
The National Restaurant Association wrote a letter to the Small Business Administration urging the agency to disburse $180 million in unallocated Restaurant Revitalization Fund money to eateries that qualified for the pandemic relief funding but never received it.
SBA Finds $180M in Unused Funds
Page 29foodindustrynews.comFood Industry News ® — September 2022
States Rank State Average Amount Spent Dining Out Per Year Amount Spent Per Week 1
Washington DC spends the most on dining out, a new study shows. The study, conducted by meal kit comparison site Meal Delivery Experts, analyzed the average amount that households in each US state spend on dining out per year and compared them to find out which state spends the most.
10
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DC, but less than $100 more than the state in third Massachusettsplace.comes in third with $4,833 per year, $92.95 per week, while Maryland is fourth with an average of $4,780 per year spent by households on dining out, corre sponding to $91.92 per week.
5
4
Out
3
2
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Page 30 foodindustrynews.com Food Industry News ® — September 2022 ATTENTION CHEFS We want to tell your story. Fill out our chef profile: foodindustrynews.com/chef-form Office Space: cubicles or individual office space Frozen pallet storage Refrigerated pallet storage Dry storagepalletTestkitchenDockarea 17007 PRIME BLVD LOCKPORT, IL 60441 GARC everyrestaurantofrebatesdistributorswithCooperativeRestaurantpartnersmanufacturersandtoofferonthousandsproductsusedbyoperatorsday! MEMBERSHIP CAN EARN THOUSANDS OF DOLLARS A YEAR IN REBATES. IT’S FREE TO JOIN! POWER IN PARTNERSHIP Earn special pricing on linens from GARC Specialty Partner Mickey’s Linen. LEARN MORE AT GARCPURCHASING.COM or CALL 847-824-6941 “Food is our common ground, a universal experience.” James Beard
7
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Dining Out Top 20 District of Columbia $6.051 $116.37 New Jersey $4.918 $94.59 Massachusetts $4.833 $92.95 Maryland $4.780 $91.92 California $4.739 $91.13 Connecticut $4.553 $87.56 Virginia $4.435 $85.29 New York $4.391 $84.45 Hawaii $4.381 $84.25 Washington $4.376 $84.16 Colorado $4.298 $82.65 New Hampshire $4.115 $79.13 Alaska $4.113 $79.09 Minnesota $3.988 $76.69 Illinois $3.963 $76.21 Utah $3.949 $75.94 Texas $3.802 $73.11 Delaware $3.790 $72.88 Rhode Island $3.747 $72.05 Oregon $3.684 $70.86
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The District of Columbia comes out on top, with its average household spending more than $6,000 dollars every year, which corresponds to $116 a week. This might be due to its position as capital of the country, where quality of life is expected to be more expensive in every aspect.
California closes the top five, and along with Hawaii, which comes in ninth, is the only state in the top 10 that is outside of the East Coast. Californian households spend an average of $4,739 on meals away from home each year, which corresponds to $91.13 spent each
States Spending Most on Dining
9
Theweek.analysis was conducted by MealDeliveryExperts.com, which analyzes, reviews, and compares meal kit providers in the US.
12
16
— Source: mealdeliveryexperts.com
Spending Each Year:
Second on the list is New Jersey, where dining out costs each household $4,918 a year, resulting in a spend of $94.59 per week. This is considerably lower than first placed
11
and his Total Energy Strategy to
Progressive Grocer
Dave & Buster’s is considering con verting some of its large locations into Main Event units as a part of Dave & Buster’s $835 mil lion deal to acquire the ingsamesizedsmall-&couldandsuchlarge-formattions,Mainunitschain.eatertainmentThespaciouswillbettersuitEventoperawhichincludegamesasbowlinglasertag,andallowDaveBuster’stoopentomedium-locationsinthemarketfollowtheconversion.
– Source: Restaurant Business
See How Much You Can Save Today Call Mike 630-817-3164Hyman:
– Source: VehiclesofBuysWalmartFleetDelivery
Some Dave & EventIntoMayBuster’sChangeMainUnits
Page 31foodindustrynews.comFood Industry News ® — September 2022 Chicagoland’s Most Experienced & Knowledgeable Hospitality Insurance Specialists Since 1906 For a free quote call: Gloria Cacciatore-Turan 312 264 6055 cacciatoreinsurance.com CenturyHelpedEnergyMeSaveOver$15,000LastYear!
Nicole Makowski and Century Energy president, Mike Hyman
— Nicole Makowski, Owner, Makowski’s Real Sausage Company Halal Products Available
in the
“ It is never too early to encourage long-term savings.” — Ron Lewis
Walmart has signed an agreement with advanced mobility company Canoo to purchase 4,500 allelectric vehicles with the option to buy up to 10,000 units, a key component in achieving beginningmerchandisegroceryatesbyvehiclestargetzero-emissionsWalmart’sby2040.ThewillbedrivenWalmartassocitodeliveronlineandgeneralordersin2023.
We’ve worked with other brokers/consultants in the past, but none ever delivered the value that Mike and Century Energy Solutions continually does He is relentless in his drive to control gas and electric costs while reducing market risk. Mike’s strategy protected our bottom line in February 2021 from the high cost spot market, we hit our budget. So while others are worrying about how to pay hugely inflated gas bills, I am able to maintain focus on running my business. I would recommend Mike anyone food industry.”
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Page 32 foodindustrynews.com Food Industry News ® — September 2022
Nuggets
ing? Act fast. Use a spoon or knife to scrape off the mustard., never rub the stain. Work from the back of the garment so it is not absorbed into the garment. Rinse with cold water. Check the fabric and wash accordingly. Tanduay continued to outsell other global rum brands last year, according to Drinks Interna tional Magazine which collected annual data on 154 million-case brands from public company reports and directly requested results. The leading Filipino rum brand, according to the results of Drinks International’s latest research, sold more than 23.7 million of 9-liter cases last year. The Georgia Ports Authority closed out Fiscal Year 2022 with its busiest June ever, handling 494,107 twenty-foot equivalent container units. GPA is handling the highest volume of ad hoc and new service vessels the Port of Savannah has experienced to date. The Goo Goo Cluster is an American candy bar created in 1912 by Howell Campbell and the Standard Candy Company in Nashville, Tennessee. The Goo Goo Cluster represented the first time a bar consisted of more than just one principal ingredient. The Indianapolis Wine & Food Experience presented by USA TODAY creates rich and color ful moments for guests to taste, savor and explore the Indianapolis culinary scene, from local trends to regional traditions will be held Sept. 24, 2022 at Clay Terrace in Carmel, Indiana. The Jeep brand, celebrating more than eight decades of freedom, adven ture, passion and authenticity, is ringing in another year as Amer ica’s most patriotic brand. For the 20th year in a row, the Jeep brand is America’s most patriotic*, according to Brand Keys Most Patriotic Brands survey.
We are your external marketing department. Delegate your creative to us, we do it all. Let us help. Keep your sanity. MARKETING AND DESIGN DONE RIGHT VIDEO WEBGRAPHICMARKETINGPROMOTIONSBRANDINGDESIGNDEVELOPMENT Restaurant Construction & Remodeling Specialists 847-814-8417 www.STRconstruction.net proposals@strconstruction.net STR construction is dedicated to providing the food industry with the best quality, craftsmanship and value. We are here to establish long-lasting relationships built upon trust and reliability. Bathroom Remodeling Outdoor Space Build-Outs Interior Build Outs Painting Flooring Carpentry Millwork Code Corrections Electrical Plumbing Demolition Services Insurance Restoration Call Today for a FREE Estimate
FRITO-LAY Variety Packs Back-To-School Program inspired one million more girls to pursue stem careers by 2025. The iconic snack brand teams up with science-fiction star Sonequa Martin-Green and STEM Next’s Million Girls Moonshot to send aspiring space explorers to Space Camp.
Carnival Cruise Line — proudly known as America’s cruise line— is teaming up with Costa Cruises, Italy’s favorite cruise line, creating a new concept for Carnival’s North American guests when COSTA by CARNIVAL debuts in the spring of 2023 and Costa Venezia joins the Carnival fleet sailing from New York. Dunkin’ hot original blend coffee is freshly ground, freshly brewed and freshly served. If not used within 18 minutes, Dunkin’ coffee is discarded and a new carafe is freshly brewed. Dunkin’s coffee heritage goes back more than 70 years, something no other leading restaurant brand can match. Guy Fieri hosts an all-new culinary game show featuring celebrity contestants competing in fun -food related games, challenges, and trivia on Guy’s Ultimate Game Night. The New Series premiered, August 31st on Food Network and discov ery+. Honda celebrates 50 years of the Fun, Efficient, Iconic and Best-selling Civic. Civic is all-time best-selling Honda automobile with global sales approaching 30 million. With more than 12.3 mil lion in U.S. sales since its debut in 1973, Civic is America’s bestselling small car over the last five decades. Monsters are taking over LEGOLAND Resorts this Halloween! This fall, LEGOLAND California, LEGOLAND Florida and LEGOLAND New York cel ebrate Halloween with new LEGO Monster characters, treat stations, not-so-spooky décor, entertain ment, and the release of the exclusive new 4D movie: “The Great Monster Chase!” On July 16, 2022, the 988-dialing code went into effect, routing callers to the National Suicide Preven tion Lifeline. People will also be able to use this number to text or chat with a trained counselor. Spilled mustard on your cloth
BOOTHS-UPHOLSTERERS
BREADS - CONTRACT BAKING
BUSINESS FOR SALE
ASSOCIATIONS
ATTORNEYS
Kikkoman Sales USA 630-954-1244
BAR STOOLS
BAKERY-PRODUCTS
Waco Manufacturing 312-733-0054
Motembo Foods 800-692-4814
Danish Maid Butter Co Page 24 773-731-8787
Accurate Printing 708-824-0058
ARCHITECTS
BUTTER - COMPOUND/FLAVORED
Ken’s Foods Page 48 800-633-5800
Instantwhip Chicago Page 04 773-235-5588
BEVERAGE DISPENSING-EQUIPMENT
Dearborn Architects 312-939-3838
Chesterfield Awnings Page 32 773-239-1511
AWNINGS - SALES & SERVICE
Il Mulino di Valenzano Bakery Page 03 847-671-5216
JR Dessert Bakery Page 12 773-465-6733
BROASTERS
ARIEL LIFTS
Laner Muchin 312-467-9800
Judd Lofchie & Associates Page 15 630-236-3600
Trendler Inc Page 22 773-255-4407
Page 33Classifieds / Buyer’s DirectoryFood Industry News ® — September 2022
Illinois Restaurant Association Page 23 312-787-4000
Chef’s Kitchen/Dearborn Page 28 773-801-1600
BEVERAGES
Apple Growth Partners Page 43 224-585-3315
AIR CONDITIONING-SYSTEMS CLEANING
Reveliotis Law PC Page 41 312-230-0160
Chicago Booth Page 03 773-378-8400
Wood Food Systems Page 20 847-949-9663
Village of Wheeling 847-499-9094
Milano Baking Company 800-495-BUNS
info@americaneagle.com 877.WEBNOW.1 (877.932.6691)
Bulldog Packaging 630-458-1152
GARC Page 30 847-824-6941
Ted Aretos/ Eatz & Associates 815-761-8334
Web Design & Development
Digital Strategy & Consulting • Digital Marketing • Integrations Hosting & Security • Post-Launch Support
United Purchasing Co Page 06 630-833-2713
BOOTHS
BUSINESS-OPPORTUNITIES
Thatcher Oaks Awnings Page 42 630-833-5700
Meirtran ATM 815-275-8031
BAKERS-WHOLESALE
ASIAN FOOD PRODUCTS
Wisconsin Restaurant Association 608-216-2809
AIR PURIFICATION SYSTEMS
BAKERY MIXES
Libanais Sweets 847-329-5060
ACCOUNTANTS
Zink Filtration Page 22 800-492-7400
Olympia Maintenance 708-344-0344
Sweet Bee Pastry Consulting 847-828-4812
ADVERTISING
AWNINGS & CANOPIES
Food Industry News 847-699-3300
BAKLAVA
BATCH FREEZERS
BANNERS & POSTERS
Kool Technologies Page 08 630-483-2256
Chicago Booth Page 03 773-378-8400
BAR SUPPLIES
Let us show you how we have brought web success to hundreds of companies in the food industry.
Olympia Maintenance 708-344-0344
Progressive Dynamics 630-289-3421
BBQ SAUCE- RUBS & SEASONINGS
Starving for more online sales?
AIR FILTERS-SALES & SERVICE
ARCHITECTURAL METAL ACCENTS
BAGS-CUSTOM PRINTED
ARTISAN FOOD PRODUCTS
Ideal Bakery 773-631-6897
Chicago Booth Page 03 773-378-8400
Eli’s Cheesecakes Page 18 773-736-7417
Ramar Supply Co Page 24 708-233-0808
BEEF
Pork Mafia Inc 312-543-5368
New S B L Inc Page 31 773-376-8280
Sarfatty Associates 847-920-1100
MacCARB Page 02 877-427-2499
Lifestyle Beverages Page 10 630-941-7000
ATM MACHINES
BREAD & ROLLS
Il Mulino di Valenzano Bakery Page 03 847-671-5216
Ideal Bakery 773-631-6897
North Shore Baking Corp 773-655-3485
Ideal Bakery 773-631-6897
BUSINESS CREDIT & FINANCING
BATHROOM REMODLEING
STR Construction Page 32 847-814-8417 BBQ SAUCE
United Fast Food & Beverage 847-616-0711
Lezza Spumoni & Desserts Page 06 708-547-5969
Jeff Bruce / PayVus 773-398-1013
Motembo Foods 800-692-4814
BEER GAS
BUTTER-PREPORTIONED-WHIPPED Danish Maid Butter Co Page 24 773-731-8787
Voss Equipment Page 06 708-596-7000
BUTTER-CLARIFIED
Mario Sign Designs 773-818-7446
Jiffy Foodservice 800-727-2460
BAKERY PRODUCTION TRAINING
Waco Manufacturing 312-733-0054
Zap Props Page 02 773-376-2278
Four Star Mushrooms 847-687-7676
GRAND OPENING PROMOTIONS
Jiffy Foodservice 800-727-2460
Anichini Brothers 312-644-8004
Enviromatic Corp of America Page 03 800-325-8476
MacCARB Page 02 877-427-2499
Employco USA Page 19 630-920-0000 EMPLOYMENT ATTORNEYS
Olympia Food Industries 847-349-9358
FOODSERVICE EQUIP REP & MAINTENANCE Restaurant Handyman 847-232-4474
Devanco Foods Page 26 847-228-7070
CASH & CARRY OUTLETS
Chicago Booth Page 03 773-378-8400
Food Industry News 847-699-3300
CLASSIFIED ADVERTISING
Anno Coffee Page 04 312-927-6684
CSI - Coker Service Inc Page 24 888-908-5600
FORK LIFTS
CPA FIRMS
FSI/Foodservice Solutions 847-719-6088
Wood Food Systems Page 20 847-949-9663
CANNOLI & CANNOLI PRODUCTS
alaMODE FOODS INC Page 28 847-671-1111
FOODSERVICE-EQUIPMENT PARTS
Perishable Distribution Solutions Page 25 888-491-1641
FRYERS
FSI/Foodservice Solutions 847-719-6088
Step Advantage 312-801-4123 FOOD DISTRIBUTORS
BUYING GROUPS/CO-OPS
COFFEE ROASTERS
CORNED BEEF-FRESH
Fox Valley Farms 630-231-3005
CREDIT CARD PROCESSING
CONTRACT MANUFACTURING
CODE CORRECTION CONSTRUCTION
Food Industry News 847-699-3300 DISHMACHINES & CHEMICALS
Losurdo Inc 630-833-4650
FREEZERS-ALL TYPES
Bulldog Packaging 630-458-1152
Bistro Soups (Div of Vienna Beef) 773-278-7800
Motembo Foods 800-692-4814
H/R-HUMAN RESOURCE SERVICES
Darling Ingredients Inc Page 14 708-388-3223
GOURMET PRODUCE
United Fast Food & Beverage 847-616-0711
STR Construction Page 32 847-814-8417
Apple Growth Partners Page 43 224-585-3315
Devanco Foods Page 26 847-228-7070
Thunderbird Food Machinery Page 29 866-451-1668
Cobblestone Ovens 847-635-0172
CHAIRS-COMMERCIAL
COMPRESSED GAS
GAMING TERMINALS
J & J Gaming Page 29 833-788-1949
E Formella & Sons Page 21 877-598-0909
Mahoney Environmental Inc 815-730-2088
Olympia Maintenance 708-344-0344
CALAMARI
MacCARB Page 02 877-427-2499
Grecian Delight Foods 847-364-1010 FLOOR-NON-SLIP TREATMENT
GLYCOL REFRIGERATION SYSTEM & REPAIR
Lezza Spumoni & Desserts Page 06 708-547-5969 DIRECT MAIL PROGRAMS
Tec Foods Inc Page 45 773-638-5310
Fox Valley Fire & Safety Page 12 847-695-5990 FLATBREADS
STR Construction Page 32 847-814-8417
JR Dessert Bakery Page 12 773-465-6733
Grecian Delight Foods 847-364-1010
Olympia Food Industries 847-349-9358
Losurdo Inc 630-833-4650
Tec Foods Inc Page 45 773-638-5310
DAIRY-DISTRIBUTOR
Fatima Zabiha Foods 630-620-5000
Mackay Heating & Mechanical Page 28 847-381-0448
Fox Valley Farms 630-231-3005 DESSERTS
COLD STORAGE
Olympia Food Industries 847-349-9358
Cobblestone Ovens 847-635-0172
Darling Ingredients Inc Page 14 708-388-3223
Rob Bernstein - Laner Muchin 312-342-7778 EMPLOYMENT LAW
T Castro Produce Co Page 12 773-869-9400
GARC Page 30 847-824-6941
CHILI
Savory Crust Gourmet Empanadas 630-480-2282
DISINFECTING SERVICES
Kleen Teem Group Page 41 888-717-0360
CARRYOUT & CATERING PACKAGING
BigFRANCHISE-CONSULTANTSSkyFranchisingTeam 855-824-4759
GIARDINIERA
Page 34 Classifieds / Buyer’s Directory Food Industry News ® — September 2022
Kaluzny Brotherrs Inc 815-744-1453
COFFEE-WHOLESALE
GREASE TRAP SERVICE
CSI - Coker Service Inc Page 24 888-908-5600
Darling Ingredients Inc Page 14 708-388-3223
GREEK FOOD PRODUCTS
Neil Jones Food Company 800-543-4356
alaMODE FOODS INC Page 28 847-671-1111
Meadowbrook Egg & Dairy Company 773-523-8861 ELECTRICAL REPAIR & MAINTENANCE
Vienna Beef 773-278-7800
CO-PACKING & PRIVATE LABEL
Olympia Food Industries 847-349-9358
FOODSERVICE EQUIPMENT-REPAIR
Create Inc Chicago Page 32 773-664-4024
Atlas Employment Services Page 03 847-671-1557
Anno Coffee Page 04 312-927-6684
Sexton Group Floor Care Page 27 847-827-1188
Lezza Spumoni & Desserts Page 06 708-547-5969
CAKES & DESSERTS
CardConnect-Clover Systems 224-325-4466
Enviromatic Corp of America Page 03 800-325-8476
Ramar Supply Co Page 24 708-233-0808
Angelo Caputo’s Fresh Markets 630-514-1338 CHAIRS
Century Energy Solutions Page 31 630-817-3164 ETHNIC FOODS
DESSERTS-WHOLESALE
Milano Baking Company 800-495-BUNS CO2
Chef’s Kitchen/Dearborn Page 28 773-801-1600
Devanco Foods Page 26 847-228-7070
Sarfatty Associates 847-920-1100
Aces Up Gaming 773-209-4800
Lezza Spumoni & Desserts Page 06 708-547-5969
Fox Valley Farms 630-231-3005
Voss Equipment Page 06 708-596-7000
Laner Muchin 312-467-9800 ENERGY BROKER
Olympia Maintenance 708-344-0344 FIRE SUPRESSION SYSTEMS
Eli’s Cheesecakes Page 18 773-736-7417
Sexton Group Floor Care Page 27 847-827-1188 DRAPERIES-CLEANING
SuperClean 847-361-0289
All About Personnel Page 14 630-336-6238
Instantwhip Chicago Page 04 773-235-5588 DECOR
Chicago Sweet Connection 773-283-4430
Cugini Distribution Page 21 708-695-9471
Performance Foodservice:Milwaukee Page 13 800-775-9030
Wilkens Foodservice 708-235-0788 FOOD PHOTOGRAPHY
COFFEE BEANS - GREEN
Sexton Group Floor Care Page 27 847-827-1188
FOOD PRODUCTS
Performance Foodservice: Chicago Page 13 630-896-1991
CSI - Coker Service Inc Page 24 888-908-5600
Kool Technologies Page 08 630-483-2256
LED Billboard Trucks 312-924-7979
GREASE REMOVAL SERVICE
Savory Crust Gourmet Empanadas 630-480-2282 EMPLOYEE HANDBOOKS
Eli’s Cheesecakes Page 18 773-736-7417
Grecian Delight Foods 847-364-1010
Tierra Environmental Page 46 888-551-1998
Tugboat Coffee 630-390-6613
Devanco Foods Page 26 847-228-7070
Employco USA Page 19 630-920-0000
Trendler Inc Page 22 773-255-4407
Tec Foods Inc Page 45 773-638-5310
Chef’s Kitchen/Dearborn Page 28 773-801-1600
Fisherman’s Pride Page 47 800-543-2110
Alfa Restaurant Supply 773-588-6688
Bistro Soups (Div of Vienna Beef) 773-278-7800
Kikkoman Sales USA 630-954-1244 FILTERS-EXHAUST SYSTEMS
Motembo Foods 800-692-4814
Judd Lofchie & Associates Page 15 630-236-3600
V Formusa Company 847-813-6040
Custom Cooler & Freezer Page 21 630-879-3131
CARRY OUT PACKAGING
COOKING EQUIPMENT
FOODSERVICE-SUPPLIES
Kaluzny Brothers Inc 815-744-1453
Grecian Delight Foods 847-364-1010
CHEESECAKES
Mackay Heating & Mechanical Page 28 847-381-0448
GYROS
CHICKEN-PROGRAMS
GREASE-EXHAUST CLEANING
Silverleaf Construction 708-398-3222
Thomas Coffee 815-768-9651
HALAL MEAT WHOLESALE
HALAL FOOD PRODUCTS
Devanco Foods Page 26 847-228-7070
A D E Foodservice Equipment 630-628-0811
Olympia Maintenance 708-344-0344 EGGS
FOODSERVICE- LAYOUT & DESIGN
Grecian Delight Foods 847-364-1010
FOODSERVICE EQUIPMENT
JR Dessert Bakery Page 12 773-465-6733
GELATO
Team Chicago Menio Global Page 23 847-920-7252
Tierra Environmental Page 46 888-551-1998
Chicago Sweet Connection 773-283-4430
I Love My Coffee Black 708-490-2349
CONSTRUCTION COMPANIES
CARPET CLEANING
GREASE RECYCLING
GREASE TRAP PUMPING SERVICE
CORPORATE GIFTS
Chef’s Quality Meats 708-333-0880
United Purchasing Co Page 06 630-833-2713
Vienna Beef 773-278-7800
Ramar Supply Co Page 24 708-233-0808
FURNISHINGS
GOURMET FOOD PRODUCTS
B & B Foodservice Page 08 815-834-2621
CSI - Coker Service Inc Page 24 888-908-5600
Mackay Heating & Mechanical Page 28 847-381-0448 EMPANADAS
Waco Manufacturing 312-733-0054
DUCT CLEANING
GELATO EQUIPMENT & SUPPLIES
CLEANING PRODUCTS
Manning Silverman & Company 847-459-8850
Zap Props Page 02 773-376-2278 DESSERT SUPPLIES
COFFEE
CONTRACT LABOR SERVICES
FRANCHISE LAWYERS
Chocolate Shoppe Ice Cream Page 31 608-221-8640
MUSHROOMS-LOCALLY GROWN
ICE CREAM EQUIPMENT REPAIR & SUPPLY
Instantwhip Chicago Page 04 773-235-5588
Sweet Bee Pastry Consulting 847-828-4812
SpotOn Inc Page 44 937-830-0828
INSURANCE SERVICES
Restaurant Handyman 847-232-4474
Anichini Brothers 312-644-8004
A D E Foodservice Equipment 630-628-0811
Thatcher Oaks Awnings Page 42 630-833-5700
Smithfield Foods Page 09 888-327-6526
KETCHUP
Caro Insurance Services 708-745-5031
Pastorelli Foods Page 17 800-SOS-AUCY OILS-COOKING/BULK
PATIO HEATERS
PEST CONTROL/PEST ELIMINATION
Restaurant Handyman 847-232-4474
Giant Regrigeration Page 15 773-539-9629 Restaurant Handyman 847-232-4474
E Formella & Sons Page 21 877-598-0909
KITCHEN-EXHAUST SYSTEMS/CLEANING
Alpha POS Systems Inc 630-690-9232
E Formella & Sons Page 21 877-598-0909
HELIUM
INTERIOR DESIGNERS
Employco USA Page 19 630-920-0000
PAPER-PRODUCTS
ICE MACHINES-SALES-RENTAL OR LEASING
PORK PRODUCTS
NEIGHBORHOOD MARKETING
ITALIAN SAUSAGE
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/ Buyer’s DirectoryFood Industry News ® — September 2022
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Page 35
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New S B L Inc Page 31 773-376-8280
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Page 36 Classifieds / Buyer’s Directory Food Industry News ® — September 2022
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Page 37Classifieds / Buyer’s DirectoryFood Industry News ® — September 2022
Page 38 Classifieds / Buyer’s Directory Food Industry News ® — September 2022
Page 40 Classifieds / Buyer’s Directory Food Industry News ® — September 2022
Page 41foodindustrynews.comFood Industry News ® — September 2022 “The power of the lawyer is in the uncertainty of the law. ” – Jeremy Bentham
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ChefCuisineandMexicanJapaneseMixChrisSantos
The traditional French version of steak tar tare is made from chopped or ground raw beef tossed with shallots and egg yolk, and many chefs are putting new spins on the dish that represent a broader range of cultural influences. Chef Sol Han serves a Koreaninspired beef tartare dish at LittleMad in
of Stanton Social
New York City featuring wagyu beef and a sauce of fermented beans and vegetables, while chef Philippe Massoud of Washington, D.C.’s Ilili created a beef tartare dish served in a marrow bone with flavors inspired by a Lebanese raw beef dish called kibbeh nayyeh.
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Caesars Entertainment and Tao Group Hospitality will introduce a new dining concept at Caesars Palace Las Vegas: Stanton Social Prime, from Chef Chris Santos. Stanton Social Prime is set to open this winter and will be located adjacent to OMNIA Nightclub, Tao Group’s mega club at the resort. This new concept will feature iconic menu items from the original Stanton Social restaurant in New York’s Lower East Side, which marked Santos’ first restaurant project and was known for its spectacular sharable dishes fea turing prime meats.
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Many chefs across Mexico have taken note of the simi larities between Mexican and Japanese cuisines — including the use of chiles, seafood and soy sauce — and have incorporated many Japanese flavors into their classic regional dishes. Eduardo Rios serves raw chocolate clams prepared with miso paste at Paradero in the town of Todos Santos, and Ricardo Arellano of Crudo restau rant in Oaxaca City makes a kampachi fish-belly taco served with an avocado and cactus salad.
Zone-style layout
Assembly line layout
This design categorizes each type of food preparation and creation process and designates a specific zone for it. Think of a kitchen that has a salad station, frying station and pizza or soup station spread out across the kitchen. This layout allows for a variety of different dishes to be created at one time and keeps your kitchen organized by dividing up the food creation responsibilities rather than a straight-lined process. This is best suited for larger kitchens with diverse menus like hotels, catering stations or cooking for large events. This is not something a small restaurant with limited space should try to implement.
Page 44 foodindustrynews.com Food Industry News ® — September 2022 Call Anna Dawson to book a demo! 937.830.0828 annad@spoton.com “Wine is bottled poetry.” –Robert Luis Stevenson
If space is abundant in your kitchen, then the island layout may be your best fit. This design features the food making portion of the process in the center of the kitchen with all other stations positioned around it. This set up puts an increased focus on the food creation process and allows for easy communication with the food creation station in the middle, being the center point for all communication. This is most conducive to restaurants with a more diverse menu and a variety of dishes that may take more time to cook than your quick-service sandwich shop or fast-food restaurant.
The galley layout spreads out the various stations in your kitchen across the perimeter of the room, rather than in the center. This is a good fit for kitchens with limited spaces as most of the heavy equip ment is placed a long one or two walls of the kitchen and creates enough space for your staff to move around comfortably without get ting in one another’s way. The entrance and exit to the kitchen is usually located opposite where the equipment used to make your food rests.
The Five Best Commercial Kitchen Layouts: How to Choose Your Design
When building your business’s kitchen, have you ever considered what goes into the kitchen layout? When it comes to commercial food preparation, ergonomics matters. It affects the efficiency of your back-of-house operations, helps you maximize space and optimizes communication amongst your staff. It can also make your kitchen safer. Let’s examine a few different kitchen layouts and some things to keep in mind in deciding which one is right for your restaurant.
Continued on next page
This linear layout begins with food prep and goes down a straight line, culminating with the area in which you serve the food to your customer. This layout is most conducive to fast food restaurants or kitchens with limited menus in which speed and efficiency are the primary focus from a service standpoint. This layout is simple and makes for a easy communication channel within the food creation process from start to finish.
The open kitchen layout is perhaps the most unique design, and the goal of open kitchens is usually to provide a unique dining experience you would not otherwise get and most other traditional restaurants. The food is prepared either directly in front of or within proximity to dining room guests. While it is prudent to keep all cooking equipment that requires high heat a safe distance away from your guests, this style of kitchen brings the behind the scenes work to center stage and brings an element of entertainment to the dining experience. A healthy amount of space is needed to pull off an open kitchen format. How to choose the right kitchen layout: Things to consider There are several factors to consider when deciding which layout is best for your business. Space, appliances, storage and communication.
Galley layout
Island layout
Open kitchen layout
There are five commonly used in most com mercial kitchens: assembly line, island, zone-style, galley and open kitchen. Each one has unique benefits depending on the style of restaurant you want to open, the type of food you are cooking and the amount of space your building allows for kitchen space.
David Van Dorselaer, VP Restaurant Services, DAR PRO Solutions
The top five kitchen layouts
Space is probably the best place to start. How much space is allotted to your back-of-house operations is a crucial factor in your decision. If your kitchen is small, an open kitchen is obviously not in the cards and zone style, or island design may not be an ideal fit either. You’ll want to lean toward a galley or assembly line layout. A crowded kitchen can quickly devolve into an inefficient one. An inadequate amount of space can hinder your operations greatly and affect the efficiency of your operations, so you’ll want to make sure the layout fits the dimensions. Appliances are another thing to consider. How much equipment will your kitchen need to create all the items on your menu? Figuring out many fryers, grills, dishwashing stations and other appliances your kitchen will need is a smart thing to do before configuring your kitchen layout. If you’re doing a lot of deep frying, will you have room for an indoor used cooking oil tank that can connect directly to your fryers for easy disposal? Or will you need to manually dispose of your grease outdoors? Having a firm handle of the kitchen appliances you’ll need to make your kitchen function properly is important.
Eli’s Cheesecake is constructing a 42,000 sq. foot addition to the west and south side of its existing facility, located on the northwest side of Chicago. This will allow for the expansion of bakery operations, including the addition of production and packaging lines, warehousing and welfare areas. After completion, Eli’s facility will be 104,000 sq. ft. including Eli’s Corporate Offices and the Eli’s Cheesecake Bakery Café, which is open to the public.
The storage space you’ll need for ingredients will factor into your kitchen layout choice. How much shelving, pantry or freezer space will your kitchen require? You can’t create your delicious food without the right ingredients and having sufficient storage space ensures you have just that.
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Eli’s Holds Ground “Baking” Event
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Communication is important when laying out your kitchen’s design. Which areas of your kitchen work closely together? What does your food creation process look like? You don’t want your food runners getting in the way of your cooks just as you don’t want your food prepping staff having to meander through a crowd of people and appli ances to pass off the prepared food to your grilling or frying station. Communication is vital to any operation and choosing the right kitchen layout can go a long way toward enhancing or diminishing your staff’s level of communication.
Now that you have an idea of some common kitchen layouts and things to consider when choosing the right one for your business, you should be better suited to find the best fit.
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“Expanding Marcus at Baha Mar’s offerings to include weekend brunch will not only showcase Chef Marcus Samuelsson and his team’s culinary talents but will also further enhance Baha Mar’s standing as the top culinary destination in the Bahamas,” says new Assistant Director of Food and beverage Laura Jacobsen. “It is very exciting to bring additional value to our guests through offerings like brunch alongside world-class Bahamian service.”
In addition to the brunch launch, Marcus at Baha Mar Fish + Chop House welcomes two new executive team members: Executive Sous Chef Christopher Totah and Assistant Director of Food & Beverage Laura Jacobsen. With a passion for hospitality and vast global industry experience, this skilled duo further enhances the culinary scene at Marcus at Baha Mar and Grand Hyatt Baha Mar at large.
Destination: NASSAU, BAHAMAS
Celebrity Chef Marcus Samuelsson’s innovative fine-dining restaurant concept Marcus at Baha Mar Fish + Chop House announces new updates to its food and beverage program, including the launch of a brand-new weekend brunch, offered every Saturday and Sunday. Guests are invited to indulge in delicious brunch staples with a Bahamianinspired twist, all alongside unparalleled Caribbean Sea Ocean views and live music. As exemplified by the menu, comprised of appetizers, entrees, sides, and desserts, Chef Marcus’s passion for using local Bahamian ingredients and seafood translates into his creative takes on comfort food classics.
About Grand Hyatt Baha Mar
At Grand Hyatt Baha Mar, guests can experience a 100,000-square-foot casino with 1,140 slots and 119 table games, indulge in the destination’s 30,000-square-foot ESPA Spa, splurge at high-end retail shops, and savor innovative cuisine at more than 20 restaurants, bars, and lounges. A white sand beach with water sports, multiple pools, The Racquet Club at Baha Mar, a Jack Nicklaus Signature Design golf course, and a vibrant nightclub will ensure no shortage of activities and fun, accented by unforgettable Bahamian hospitality.
Page 46 foodindustrynews.com Food Industry News ® — September 2022
Celebrating the ocean, culture and spirit of The Bahamas, Grand Hyatt Baha Mar is a spectacular luxury resort located on the picturesque island of New Providence in Nassau. With stunning views of the ocean and green coastal fairways, Grand Hyatt Baha Mar is a sanctuary of natural beauty, dramatic architecture, art, and modern luxury. The oceanfront haven boasts 1,800 opulent guestrooms, including 230 suites that comprise one, two and three-bedroom residences with lavish amenities and contemporary décor. Designed to become the preferred venue for international incentives, meetings, and events, Grand Hyatt Baha Mar manages The Baha Mar Convention, Art and Entertainment Center, the destination’s 200,000 square foot indoor and outdoor convention facility.
– For more information visit: bahamar.com/hotels/grand-hyatt/
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