Food Industry News: September 2023

Shaquille O’Neal’s Big Chicken Opens Opens First Chicagoland Location

Eat life to the fullest, Rosemont!

Shaquille O’Neal-owned Big Chicken has now opened its first location in Illinois. The highly anticipated opening in Rosemont is the first to debut in a multi-unit agreement with accomplished Chicago-area entrepreneur Patel. Situated at 9437 West Higgins Road., Big Chicken’s premium menu offerings include famed chicken sandwiches like the Big & Sloppy, Uncle Jerome and Shaq Attack, as well as classic fan favorites like crispy tenders, popcorn chicken

and Lucille’s Mac N’ Cheese. In addition, the restaurant has debuted a new menu offering exclusive to the Rosemont location in partnership with Illinois’ popular coffee and donut shop, Stan’s Donuts. Coined the Spicy Chicken Stanwich, the menu item features Stan’s freshly baked maple glazed donut, Nashville Hot Chicken and Big Chicken sauce.

“In terms of flavor, quality and overall atmosphere, Big Chicken surpasses all expectations and we’re thrilled to introduce the brand to

Chicagoland with our first opening in Rosemont,” said Patel. “We know what it takes to thrive in Chicago, and we’re confident that Big Chicken is going to set itself apart in the city’s competitive restaurant scene. With its innovative menu offerings, energetic dining environment and star-powered backing, the restaurant will be a BIG hit among guests.

Once one of the largest franchisees in the 7-Eleven system, Patel brings with him nearly 20 years of business ownership experience in the

convenience store model. Big Chicken expands his franchise investments into the restaurant industry and continues his suburban Chicagoland franchise investing and operating strategy. Leveraging his extensive experience and market expertise, Patel and his partners have plans to open more Big Chicken locations across Illinois.

“With a partner like Patel, we’re confident that Big Chicken is going to be wildly successful in

Continued on page 44

Monday, Sept. 11 – See page 9

Photos: Jeff Brown

Food Vendor and Stage Lineup Announced

Taste of Chicago

Along with a selection of delicious food and beverage offerings, guests will have the opportunity to enjoy free admission to top-tier performances by a slate of world-class musical talent. Headline performances include Masters of the Mic: Hip Hop 50, celebrating 50 years of the iconic genre with pioneering artists including Doug E. Fresh, EPMD, KRS-One and Slick Rick; celebrated singer-songwriter Lupita Infante supported by the all-female, Chicago-based Mariachi group Mariachi Sirenas; trailblazing Dominican-American hip-hop group Proyecto Uno; and Chicagobased band Whitney. Guests can take advantage of a wide variety of family activities, programming, free dance lessons and more.

Where Ramen and Life Meet

Rudy’s Ramen stands out not only for its exquisite interior design but also for the heart and soul that Chef Rudy Dong pours into every bowl of ramen served. His unwavering commitment to using the best quality ingredients ensures that every customer experiences a gastronomic journey like no other. The motto, “Where ramen and life meet,” truly captures the essence of Rudy’s Ramen - a place where the culinary artistry and the serenity of nature coalesce, creating a space of solace and celebration.

“At Perpetuum Designs, it has been an honor to collaborate with Chef Rudy Dong in bringing his dream to fruition. Together, we have crafted an extraordinary dining experience where ramen enthusiasts can indulge their taste buds and immerse themselves in the beauty of nature. Rudy’s Ramen in Chicago, promises not just a meal but a profound encounter with the sublime,” said Cristiana Crin, Director of Design: Perpetuum Designs.

“If you find yourself in East Village, do not miss the opportunity to savor the best ramen in the city, enveloped by the harmonious design of Rudy’s Ramen – a testament to a passionate entrepreneur’s journey from the corporate world to a soulful haven of culinary delights.” For more info, visit: www.rudysramen.com.

“A recipe has no soul. You, as the cook , must bring soul to the recipe.” – Thomas Keller

Spaces into Memorable Experiences

Sweeping Optimism Regarding Supply Chain

Though supply chain disruptions persist, only 44% of food retailers and 32% of suppliers believe such disruptions will negatively impact business the remainder of 2023 – down from 70% and 83%, respectively, from 2022, according to The Food Retailing Industry Speaks 2023 report from FMI –The Food Industry Association. “The positive news is the industry is signaling its expectation that supply chain disruptions will continue to lessen as we move through 2023,” said FMI President and CEO Leslie Sarasin. – Supermarket News

Legal Seafoods Opens First Chicago Location

After more than 70 years as a New England institution, Legal Sea Foods is making its way west with a restaurant in Chicago. The outpost on the Chicago River will be Legal’s first outside of the East Coast in the brand’s long history. It’s scheduled to open later this year or early next.

It’s part of a plan by owner PPX Hospitality to grow the 25-unit casualdining brand beyond its New England roots after acquiring it in 2020. The brand’s commitment to fresh, local seafood and strict quality standards have helped it become an icon on the Eastern seaboard. And though Chicago is a new market, it already has relations there: The new location is next door to Smith & Wollensky, another brand under the PPX umbrella.

– Restaurant Business

Kraft Heinz to Build Illinois’ Largest Automated Facility

An automated center to move consumer packaged goods is planned by Kraft Heinz in DeKalb, IL. The company plans to invest more than $400 million in the 775,000-square-foot facility, one of the largest of its kind in North America.

– The Construction Broadsheet

North America’s Premier Culinary Academy for Pizza and Italian Cuisine

Commercial Product R & D

Pizzaioli Certification

Traditional and Gluten-Free Recipe Development

Equipment Consulting and Sales

Professional Seminars and Group Training

Corporate Team Building

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

PizzaCulinaryAcademy.com

81 Restaurants Sold to High Bluff Capital Partners

High Bluff Capital Partners has bought 81 Hardee’s restaurants from Summit Restaurant Group in a bankruptcy auction. High Bluff, which acquired Taco Del Mar, Quiznos, Church’s Texas Chicken and other brands as part of Rego Restaurant Group, will emerge from the auctionas a major franchisee for CKE. The sale impacts the bulk of Summit’s 108 operating Hardee’s locations. Summit filed for Chapter 11 protections in May, following a period of insufficient foot traffic and high costs.

– Restaurant Dive

Yorktown Center Announces New Restaurant Concepts

Yorktown Center, the 1.2 million square-foot shopping center with more than 150 specialty stores and 15 restaurants and eateries located in the heart of Chicago’s western suburbs, announces today the addition of three new food concepts coming to the retail, dining, fitness, and entertainment complex. Local favorite craft burger and sandwich shop Empire Burgers & Brews and a newto-market taco and tequila eatery, Ancho & Agave will both open in 2024, adding two unique flavors to Yorktown Center’s vibrant dining scene.

Empire Burgers & Brew plans to open in spring of next year. The craft burger shop is the latest from Empire Restaurant Group, a growing familyowned, Chicago suburb-based operation offering a variety of stylish, relaxed, and inviting options. Empire Burgers + Brew is the group’s flagship concept, with its first location opening in Naperville in 2016. Empire Burgers + Brew’s second location at Yorktown Center will reflect a similar, industrialmodern design with a retractable roof deck that can be enjoyed all year long.

Taco joint Ancho & Agave plans to open at Yorktown Center in mid-to-late summer 2024. Born out of a flavor-obsessed craving for fresh, delicious

Mexican food with a side of fun and with the motto of “tacos, amigos and tequila,” the brand currently has locations in Bloomington, Illinois and Middleton, Wisconsin, with an Omaha, Nebraska restaurant opening in summer 2023. Yorktown Center’s Ancho & Agave will be the concept’s fourth location.

And finally, Mochii Donut opened in August, 2023. Mochi donuts are a hybrid between a cake donut and chewy mochi, which is a Japanese rice cake made from polished sticky rice. The new shop will offer Mochi Donuts, Mochi Ice Cream, Mochi Balls, Korean Corn Dogs, Boba Drinks and Bubble Waffle with ice cream.

“Adding new food concepts like Empire Burgers & Brews and Ancho & Agave, along with Mochii Donut, further evolve our mission to ensure the viability of the shopping center and enhance the local community for generations to come,” says Josh Dean, Yorktown Center’s general manager.

The new dining establishments are part of the new development recently announced at the property which includes new luxury multi-family buildings, a park area that will be used as a communal outdoor environment and new outward facing retail offerings.

“If you really want to make a friend, go to someone’s house and eat with him…The people who give you their food give you their heart.” – Cesar Chavez

DINING WITH September 2023

1913 RESTAURANT • 123 E Main Street

ROSELLE, IL 630-582-3050

Housed in an early 20th century main street storefront, this is a contemporary restaurant and bar that serves American cuisine such as tapas, pizza, pasta, and seafood with a focus on fresh fish and quality steaks. I had the Prime Ribeye which was served with the chef’s blend of mushrooms and duck fat roasted potatoes. The food was tasty and the atmosphere was casual and classy.

DELI 4 YOU MARKET • 8526 W. Golf Rd. NILES. IL 847-398-0210. This is a family-owned European store. It’s their newest location and fifth store, which is gorgeous and immaculately clean. What stands out here is their deli section. The case is loaded with meats, cheeses, sausages and more. The selection is massive. They also have homemade soups. I took home a bowl of Cucumber Pickle soup. The aisles are filled with interesting and unique items including a big selection of cookies, chocolates and chips. I picked up some Przysnaki Chips & Lays Chips with Paprika. From the bakery I picked up some fresh pastries and a few apricot Kolachky cookies.

FABULOUS FREDDIES ITALIAN EATERY • 701 W. 31st CHICAGO, IL 312-808-0147. Family-owned & operated since 1980, this is an old-school, quick-service Italian restaurant in the Bridgeport neighborhood. Everything is homemade. You’ll see all kinds of people eating there including city workers and neighborhood folks. Their meatball sandwich with red sauce and giardiniera is amazing! They also have Italian ice. The menu includes pasta dishes, pizza, sandwiches, salads, subs, and some yummy desserts.

FRANKSVILLE • 3550 N. Harlem Ave. CHICAGO, IL 773-237-5848

Their sign will definitely get your attention when you’re driving by; it’s so cute. They have been around forever, serving all the fast food favorites including burgers, chicken, gyros, ribs, tacos and hot dogs. I tried one of their Vienna Beef dogs with cheese and the works—mustard, onion, relish, tomato and pickle. It was a great hot dog with the melty cheese, and the condiments were so fresh. Plus, I got an order of cole slaw and some fries which were served hot. They have very friendly staff in the drive-thru.

KUNG FU TEA • 610 Milwaukee Ave. #15O, GLENVIEW, IL 847-376-8994. This tea shop offers made-to-order tea, milk and fruit-based beverages. Pick your beverage of choice and customize it to your liking. You can add a topping which includes beans, bubbles, jelly, pudding, and tapioca to name a few. I ordered a Milk Tea. My flavor was strawberry with no toppings. It was sweet and refreshing. They have a nice seating area if you want to enjoy your drink in the shop.

TACO MORO • 1415 W. Irving Park Rd. CHICAGO, IL 773-360-860-8022. One of my friends brought me lunch from here numerous times. The menu includes bowls, burritos, quesadillas, tacos, tostadas, and nachos. My favorite thing is the steak taco with onions and cilantro topped with a slice of avocado. They give you plenty of meat. I’ve tried their mild and hot sauce—both are very tasty. They also offer fresh slices of jalapeño. Their guacamole and salsa are very good along with the chips. For dessert they have churros.

Cannoli Cookies Cakes

Spumoni Gelato Italian Pastries

DAIRY PRODUCTS DISTRIBUTOR AND MANUFACTURER

Experience Miyoko’s Pourable Plant-Based Mozzarella Cheese

Miyoko’s Cremery introduces its new Pourable Plant Milk Mozzarella. Designed for discerning pizzaiolos, this revolutionary cheese takes dairyfree pizza to unprecedented heights.

Miyoko’s Creamery knew that to create a plant milk mozzarella worthy of the finest pizza, they needed to think outside the box. Unlike traditional vegan cheese substitutes made from shredded blocks of oil, starch, and flavorings, they honed a liquid blend with cultured plant milk, relying on the oven’s heat, not industrial processing, to work its magic. Miyoko’s refused to settle for anything less than real ingredients and traditional methods, distinguishing themselves from mere dairy-free imitations.

According to the Cleveland Research April 2023 Plant Based Report: Around 20% of U.S. dining out consumers had tried a fully vegan pizza and about 20% had tried a non-dairy pizza. Of those who hadn’t tried it yet, 14-18% said they would be interested in trying it at a restaurant.

773-235-5588

InstantWhip.com

Industries served include: food manufacturing, food service, bakeries and distributors. Private labeling available.

PepsiCo Eyes Long-Term Focus Toward Promotion of Women’s Sports

PepsiCo’s chief marketing officer of international beverages, Mark Kirkham, shared that the company plans to use women in sports across its brands, moving beyond Gatorade-focused ads. “These partnerships have to be more than just about brand awareness,” said Kirkham. “They have to be about building authentic narratives that can help amplify the women’s game.”

– Source: Marketing Brew

At Miyoko’s, their organic plant milk cheese and butter are crafted using traditional methods and real ingredients. From their Pourable Plant Milk Mozzarella which goes on liquid and sets in the oven, specially designed for that perfect melty pizza, to their fresh mozzarellas ideal for elevated appetizers and tasty sandwiches, their collection caters to everyone looking for a delightful and ethical indulgence. Their lactose-free, palm oil-free, gluten-free, and kosher products are a testament to their unwavering commitment to taste, quality, and sustainability, revolutionizing vegan dining one delectable slice at a time. – You can find Miyoko’s Cremery ad on page 5.

Dom's Kitchen & Market announces the introduction of L’Osteria Bowls to its Kitchen offerings.Dom’s L’Osteria Bowls joins other prepared meals including sushi, burgers, and made-to-order salads, and sandwiches as the latest new concept in the Kitchen, with the addition of bowls loaded with fresh veggies, grains, and proteins. Customers can choose from 6 bowls crafted by Dom's Executive Chef James or get creative and build your own.The L'Osteria Bowls are available at both the Lincoln Park and Old Town locations.

According to Dom’s Executive Chef James Klewin,“L'Osteria new bowl concept brings a burst of freshness to our offerings while still delivering the elevated flavors you’ve come to expect from Dom’s. Whether you want to customize your bowl or try one of our Chef-curated options, there really is something for everyone.”

Advertise, or allow your competition to tell your customers what to think about you.

FREE Networking, Tasting and Educational Event

Monday, Sept.

9 p.m.

11

Open to all Food Industry News readers. No RSVP needed.

Our next Shmoozefest will feature Erik Baylis, Founder and President of Big Onion Hospitality, operators of several restaurant concepts and multiple locations, including Fatpour Tapworks, Woodies Flat, Hopsmith Tavern and CSK Chicago

Russian Tea Time, One of Chicago’s Few Authentic Post-Soviet Restaurants Celebrates

of 30 Years

Russian Tea Time, a concept whose humble beginnings were rooted in a lifelong dream borne by Klara Muchnik and her family as they immigrated to Chicago following the fall of the Soviet Union from Uzbekistan. The restaurant, now a staple for those dining out in the Loop, is proudly celebrating 30 years of success in Chicago’s restaurant scene as one of the city’s few restaurants specializing in post-soviet cuisine this September. Situated in the heart of the Loop at 77 E. Adams St., Russian Tea Time underwent renovations after its sale to sisters Altyn and Enesh Mantyyeva in 2018, who grew up with a love and appreciation for the gastronomy for which the restaurant is today renowned. Continuing with the destination’s original mission to serve as a love letter to authentic postsoviet cuisine and unite all guests through food, Russian Tea Time has stood for providing an elevated experience complete with decadent afternoon tea, signature houseinfused vodkas, and caviar service from around the world for decades. Russian Tea Time truly has become a culinary landmark that has stood the test of Chicago’s often tumultuous restaurant scene.

When restaurant founder Klara Muchnik decided to leave Uzbekistan in search of a better life with her family during the fall of the Soviet Union, she had hopes of fulfilling her dream to one day open a restaurant that combined her unique culinary expertise with the traditional flavors from her past. Upon arrival to Chicago in the early 1990s, Klara and her son Vadim embarked on the business venture of their lifetime introducing Russian Tea Time to the city of Chicago in 1993. Flash forward to 2018, the Muchnik family passed the beloved culinary institution’s torch to the dynamic Mantyyeva sisters, who modernized the Chicago-staple with a full-scale renovation that succeeded in maintaining the restaurant’s charm while giving the restaurant a refreshed look. Following completion of the renovation and the City of Chicago’s COVID-19 lockdowns, the sisters reopened the doors to longstanding fans in 2021 and have continued to welcome locals and tourists alike to join them in celebrating the culinary landmarks major milestone anniversary since.

Russian Tea Time boasts a menu that transports diners to another era, featuring everything from stunning tea service, caviar and mouthwatering tasting platters to authentic post-soviet delicacies including Blinciki, Pirogies, Golubtsy and the like to take foodies on a culinary journey filled with robust, indulgent flavors that have stood the test of time.

DeliveryFirst, a Food Delivery Start-Up

Founded by Chicagoland

Restauranteurs,

Is Disrupting the Intersection of Restaurants and Last Mile Logistics

DeliveryFirst is a food delivery service that was created by restaurant people for restaurant people with the central idea being to save restaurants money on delivery and providing professional service and support for on demand and all catering needs. Many of the Chicago areas most iconic restaurants and local chains have already partnered with this exciting team. While deliveries took off during the pandemic, DeliveryFirst grew rapidly. When founder Anthony Gambino realized how order generation and catering platforms charged high percentage fees that hurt restaurant profitability.

DeliveryFirst aims to forge meaningful local partnerships, backed by a team of 200+, and growing, drivers, and a responsive management team. Many of the original drivers joined as the restaurants they worked with switched to DeliveryFirst, and most of them are still with the company. Unlike larger companies, DeliveryFirst concentrates on three distinct differences:

1. Their drivers are all employees, not gig workers, DeliveryFirst employs, trains, & insures its drivers. They provide drivers with hourly wages, tips, 401K, and health insurance options, and workman's comp.

2. DeliveryFirst charges a flat fee, sparing restaurants from raising prices to cover delivery costs and enabling more predictability than the 20-30% fees charged by the larger order generation platforms. DeliveryFirst also allows the restaurant to set their own delivery fee, meaning the restaurant can cover as much of the delivery fee as they care to.

3. DeliveryFirst will deliver any order the restaurant receives whether by phone, via the restaurant’s own online platform, or even a third party generated order. DeliveryFirst does not need to generate the order to take the delivery!

"Our goal is to be your local delivery partner," said Sean Hennessy, President at DeliveryFirst. "We are not a nameless or faceless organization. We are looking to form meaningful local partnerships."

DeliveryFirst serves most of suburban Chicago and is quickly growing into the city. DeliveryFirst has a dedicated team experienced in navigating restaurant tech, enabling digital transformation and integrations with multiple POS systems. It’s exciting for the small restaurant operator to have an alternative that can save them money, and Deliver better experiences with a local Chicagoland company.

– You can find DeliveryFirst in our directory under “Third-Party Delivery Service”.

$305M

Beverage Plant Planned

A unit of beverage company Yakult Honsha is planning a second US plant, a $305 million facility in Cartersville, Ga., according to Gov. Brian Kemp’s office. No construction timeline has been given, but Yakult expects production to begin in about three years.

Skippy peanut butter varieties are now certified vegan by the Vegan Awareness Foundation . Vegancertified variations include creamy and Super Chunk in regular and natural varieties, as well as squeeze packs and no-sugar-added spreads.

Chicago-Based Wow Bao Celebrates 20th Anniversary

It’s the 20th anniversary of Wow Bao, the leading fast-casual Asian food concept . What began as a 384 square-foot kiosk in Chicago’s Water Tower Place is now a tech-savvy, omni-channel brand that can be found throughout the U.S. and Canada in Virtual Restaurants, airports, universities, hotels, grocery stores (both fresh and frozen), e-commerce sites, and even hot-food vending machines. Additionally, Wow Bao is now in more than 3,000 Walmart’s nationwide.

“It has been exciting to see Wow Bao grow from a little kiosk at Water Tower Place back in 2003 into a national brand,” said Rich Melman, founder and chairman of Lettuce Entertain You Enterprises (LEYE). “The Wow Bao team has done a stellar job protecting the integrity and quality of our product as it continues to innovate.”

In a timeline of delicious firsts, Wow Bao has always been ahead of the curve, but its venture into the Virtual Restaurant vertical in 2019 set the brand up for unprecedented growth. In January 2020, Wow Bao launched its first Dark Kitchen, as they were known at the time. That March, Covid-19 shut down inperson dining across the country and since then, Wow Bao has grown to include over 700 Virtual Restaurants.

“Wow Bao started as a small idea that has become quite a bit more,” said Kevin Brown, CEO of LEYE. “Under the leadership of Geoff Alexander and his team, it is not only traditionally delicious and versatile Asian food, but it has evolved into a nationally recognized brand. I look forward to seeing what’s in store over the next 20 years.”

Alexander, President and CEO of Wow Bao and Managing Partner of LEYE, took the reins in 2009 and was responsible for a series of technology advances, as well as growing the brand beyond its initial Chicago storefronts. While still affiliated with LEYE, Chicago based Valor Equity Partners now holds a majority stake in Wow Bao.

Twenty Five Wisconsin cheese and dairy companies earned honors at the 2023 American Cheese Society (ACS) Judging and Competition in Des Moines, Iowa. “Wisconsin Cheeses have won more than 7,300 awards, more than any other state or country, bringing home an additional 86 at the American Cheese Society Judging & Competition in Des Moines, Iowa.”

Shortly after Alexander began his Wow Bao tenure, the brand became one of the first industry adopters of self-ordering kiosks at all their locations. This quickly grew check average and reduced labor costs.

“Evolution and innovation have always been the priority,” said Alexander. “Every business, whether its food-related or not, has got to adapt, grow, and improve. The team and I are constantly looking at ways to improve our menu offerings, our employee benefits, and our technology. By focusing on these facets, Wow Bao’s opportunities become boundless, and our diners get wow’d each time they experience us.”

This year, the launch of Digital CollectaBaos and the Hot Buns Club further cemented Wow Bao as a leader in restaurant technology. With this innovation, it became the first Virtual Restaurant brand to successfully use web3 technology to combine an existing rewards program with a full-service loyalty program. In honor of Wow Bao’s 20th anniversary, diners can order from wowbao.com beginning August 1st and receive a complimentary CollectaBao with any $25 purchase. This provides exclusive access to the Hot Buns Club benefits through December 31, 2023, which includes 10% off wowbao.com orders, 10% off Wow Bao merchandise, double Bao Bucks points, chances to win additional CollectaBaos, free meals and more.

About Wow Bao: Wow Bao is a fast-casual Asian concept started in 2003 in Chicago and is now in nearly 700 locations across the U.S. as well as in grocery stores. Wow Bao is famous for its steamed bao, potstickers, dumplings, rice, and noodle bowls. For more information, please visit www.wowbao.com.

DiDiana Food Business Risk Management Expert

RE�������������� SE������ TO-����������

With nearly 30 dressings, sauces and dips to choose from, Butcher Boy single-serving dressing cups offer on-the-go flavor that pairs perfectly with all your customers’ favorite foods. Save time and cleanup for yourself while providing your custome with the quality they demand and the safety they need.

customers

• Featuring BBQ, Hot Sauce, Ranch, Mayonnaise, Pancake Syrup, and many more!

• Gluten-free and nut-free

• Private labeling also available

For more information contact Columbus Vegetable Oils: 847-257-8920

Budlong Southern Chicken opens a new location at 100 Oakbrook Center #539 in the Food Court in Oakbrook, Illinois. They have numerous locations. Chicago Gourmet , one of the nation’s most distinguished food festivals, will set its sights on adventure September 21-24, 2023. Founding sponsor Illinois Restaurant Association, together with presenting sponsor Southern Glazer’s Wine & Spirits, will celebrate all things food + travel this year, dubbing the theme for the 2023 weekend culinary festival to be “All Roads Lead to Gourmet.”

Historic downtown Long Grove is bringing back its annual Irish Days festival Saturday, September 2nd through Monday, September 4th, 2023, this time bigger and better than ever. The mother of all musicals, Gypsy, arrives at the Marriott Theatre in Lincolnshire, Illinois opening August 30 and closing October 15, 2023. Arthur Laurents’ landmark show is the tale of the ultimate ambitious stage mother, fighting for her daughters’ success while secretly yearning for her own. Smyth + The Loyalist from Chefs John Shields and Karen Urie Shields announce Chris Martin as the new beverage director of the beloved Chicago restaurants. Martin will also oversee the entire bar program for both restaurants, as well as the management of the beverage teams. Taste of Chicago was established in 1980, this uniquely Chicago summertime tradition returns with an impressive array of eateries showcasing the city’s culinary excellence and diversity Sept. 8-10, 2023 at Grant Park 301 S. Columbus Drive in Chicago. Taste of Polonia Festival will be held on Sept. 1-4, 2023 at the Copernicus Center 5216 W. Lawrence Ave. in Chicago. A true cultural experience that includes nonstop live music,

tasty chow to match.

dance performances, authentic Polish food and beer, exhibitions, local merchants, a casino, beer garden, and a Kids Stage and area. The Dearborn announced their second outpost coming to Chicago’s O’Hare International Airport Terminal 5 in 2024. The restaurant will be owned and operated by Chicago Hospitality Partners, a joint venture between Chicago native John Wober, President of Airbrands, and Master ConcessionAir. The Grundy County Corn Festival returns for its 74th year in 2023, offering five days of exciting activities and entertainment Sept. 27- Oct 1, 2023 in Morris, Il. The event celebrates Grundy County’s rich agricultural history with craft shows, live music, a carnival, a 5K run and plenty of delicious food. The Murphysboro Apple Festival is celebrating its 72nd year in 2023! This event will be held Sept. 17-23, 2023 in downtown Murphysboro, Illinois with family-friendly activities, including free entertainment, carnival rides, pageants, concessions, a car show, and a menu of applethemed treats. V&V Supremo Foods, producer of Authentic Mexican, cheese, creams, and chorizo celebrates Double Victory at the American Cheese Society Judging and Competition in Des Moines, Iowa. This prestigious event showcased a wide range of exceptional cheeses from across the nation, and V&V Supremo, earned top honors in two key categories. Wolf Home Products, an innovator and leader in the building products industry, announced the start of operations for its new, state-of-the-art, 1 million+ square foot warehouse in Wilmington, Illinois, that’s designed to create efficiencies and better serve customers across the Midwest.

Pictured left to right: owner Scott Shane and Felix Rosales. Congratulations to Felix Rosales who is celebrating his 44th anniversary at Herm’s Palace located at 3406 Dempster St. in Skokie, Illinois. He came to the U.S. in 1973 and got his first job at Herm’s in 1979 and has been there ever since. Herm’s Palace is family owned and operated, a neighborhood staple offering a welcoming environment with

Smithfield culinary recently held a menu inspiration event in Orland Park, Illinois. Guests were treated to a lavish, a ray of menu items, including flat bread with spicy pepperoni and Barrada cheese. Smokeed sausage truffle fondue, slider’s, wings, brisket Mac and cheese, a martini salad station, a carving station, pasta station and dessert station. The signature cocktail for the evening was a smoked bacon washed old-fashioned, garnished with candied bacon.

Unique and Delicious Trotolle Pasta

Unveil the true essence of flavor with Pasta Montana’s Trotolle Pasta. Crafted with precision and care, this special shape pasta is made exclusively from 100% Freshly-Milled Durum Semolina sourced from Montana’s Golden Triangle. This results in a pasta with a firm bite and al dente texture that will leave you craving more. Pasta Montana contracts with local farmers to have their wheat ground into semolina at a mill directly behind their facility, which is then piped into their silos 365 days a year. Versatile and delectable, Trotolle Pasta is the perfect companion for any dish, whether it’s a zesty tomato-based sauce or a creamy Alfredo. Now available in convenient case-pack options of 2 x 10 lbs or various industrial-sized cardboard totes.

– For more info, visit: pastmontana.com

Call Care to Fix Any of Your Roofing Needs

Boosting Restaurant Revenue Through Collaborations: The Power of Partnerships

In the restaurant industry, increasing revenue is crucial for success. Collaborating with local businesses and influencers can tap into new customer segments, enhance brand exposure, and drive growth. Partnering with a nearby theater for a pre-show dining experience at tracts new customers and adds value for theatergoers. Engaging local influencers creates buzz and attracts new customers through positive reviews and social media exposure. Co-branding with noncompeting brands, like a bakery partnering with a local coffee roaster, unlocks new revenue streams. Collaborating with event organizers, such as setting up food booths at festivals, showcases cuisine to a captive audience, and attracting new customers.

To implement collaborations effectively, follow these steps:

Rick Fazio Vice President of Sales, Employco

• Research potential partners that align with your restaurant’s target audience and values.

• Reach out to them with a well-crafted proposal highlighting mutual benefits.

• Define clear objectives and expectations for the partnership.

• Brainstorm unique offerings, like exclusive menu items or discounts, to entice customers and highlight the collaboration.

• Market the collaboration through social media, email, and in-store signage.

• Continuously monitor the collaboration’s success and adjust strategies based on the results.

Implementing collaborations is simple with research, a compelling proposal, and practical marketing efforts. Embrace the power of collaborations to unlock growth opportunities for your restaurant. By tapping into partnerships, you can attract new customers, enhance your brand’s visibility, and boost revenue. Take advantage of the chance to leverage collaborations for success in the competitive restaurant industry.

– For more info, see Employco’s ad on page 21.

Gen Z’s Demands on Brands

Gen Z is driving a shift toward sustainability, ethical sourcing and technological innovation across the food and beverage industry. Companies can answer these demands by using eco-friendly packaging, cutting carbon emissions across the supply chain, establishing strict criteria for worker treatment and environmental practices for suppliers and adopting technology that supports personalization.

– Source: Forbes

“The sky’s the limit if you have a roof over your head.” – Sol Hurok

Our next Shmoozefest will feature Erik Baylis, Founder and President of Big Onion Hospitality, operators of several restaurant concepts and multiple locations, including Fatpour Tapworks, Woodies Flat, Hopsmith Tavern and CSK Chicago.

Event Co-Sponsors

AROUND CHICAGO with VALERIE MILLER

WHY

JOIN THE

IRA?

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 :

KEEP

RESTAURANTS SAFELY

OPEN

RESTAURANT REVITALIZATION FUND (RRF)

REPLENISH THE

Bittersweet Pastry Shop & Café Celebrates 30 Years with New Look and Third Location

CAP FEES FROM DELIVERY

SERVICES

SUPPORT FOODSERVICE WORKERS WITH

A beloved Chicago institution celebrates 30 years this summer by looking to the future and expanding in the city. As part of the milestone anniversary, Bittersweet Pastry Shop & Café is unveiling a newly renovated space with new offerings to match.

OUR

RESTAURANT EMPLOYEE RELIEF

FUND GRANTS

BREAKING UPDATES & GUIDANCE

PROVIDE

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 .

Located in Chicago’s Lakeview neighborhood since 1992, Bittersweet has provided Chicago’s best and most loved cakes, pastries and desserts and has evolved over the past few years under the leadership of Owner and Managing Partner Esther Griego, who purchased the bakery in 2015, along with Chef David Castillo (White Oak Tavern, 3 Arts Club Cafe, Hogsalt Hospitality).

“30 years is such an incredible achievement for any business,” said Griego. “We’re honored to be able to shepherd this iconic brand towards growth and the future.”

BENEFITS &

SAVINGS

FINANCIAL EXPERTISE

INSURANCE DISCOUNTS

SANITATION CERTIFICATIONS

SERVICES &

LEGAL

EXPERT

SUPPLIES

CONSULTATIONS

GUIDANCE

Growth for Bittersweet includes the redesigned space, capturing old world charm with modern touches and taking inspiration from an iconic Lu Lu Biscuits poster, purchased by founder Chef Judy Contino. “Lu Lu is our mascot,” said Griego. “It reminds us of where we came from and has inspired where we are going.” The renovation by SK Design Group includes a new pastry case with a more curated selection of Bittersweet’s classic desserts and cakes. Chef Castillo has also been perfecting the shop's viennoiserie program featuring almond croissants and seasonal fruit Danish pastries made with local butter from pastured cows. Additional banquet and counter seating in the shop allows for more guests to enjoy Chef Castillo’s café menu, featuring local produce, eggs and proteins. Menu highlights include a farm-egg breakfast sandwich served on a house made croissant, quiche Provençal, avocado toast and a perennial favorite – grilled ham, caramelized onion and fig jam on Publican Quality 1979 multigrain. “We have to be creative with the menu since our café kitchen is so tiny,” said Chef Castillo. “The limitations have helped us come up with more inventive dishes.

In addition to the menu of savory options, the café serves coffee and espresso beverages featuring Metropolis Coffee, made on a custom-finished La Marzocco machine, and a selection of teas from Freeman House Chai and Rare Tea Cellar.

N T

r C O

A C T U

i n e 9 4 5 .

D e S 2 1

Celebration and wedding cakes – which have always been the heart and soul of Bittersweet – are the core of Bittersweet’s business and as part of the anniversary celebration, they’re introducing a new line of Signature Cakes. The brainchild of Lead Cake Decorator Kerrie Breuer, champion of the Dr. Seuss Baking Challenge on Amazon Prime, provides guests with the highest quality cake designs and flavors, easily accessible through online ordering.

o u 0 9 o

s v

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 i s

i t w w

w i l l i n o i s r e s t a S

r a n

u

t s o r g

“ The livelihood of the restaurant is dependent upon getting the word out.” — David Chang

A new wedding tasting area features windows to look into the kitchen for a private experience that still provides an intimate bakery setting. The newest location of Bittersweet will open at 2019 S Laflin, bringing coffee pastries and cakes to the Pilsen neighborhood. “We have a wonderfully talented team that has helped us get to where we are today, and we can’t wait to share what we’ve been working on with the community, said Griego.” Bittersweet is located at 1114 West Belmont Ave. and is open Tuesday thru Saturday from 8 a.m. - 4 p.m.

– For more info visit: bittersweetpastry.com

Eli's Cheesecake recently held its annual National Cheesecake Day event at its retail "Cheesecake World" factory store located 6701 W. Forest Preserve Drive in Chicago. Guests were treated to 43-cent slices in honor of the company's 43rd anniversary. The free event attracted over 2100 guests.

BOOKSHELF

My Culinary Love Story

Authors: Pauline Perry

Publishers:

Whitefox Publishing

ISBN-13: 978-1915036285

In a quaint English market town in the 1980s, Pauline Parry finds herself a divorced mother of two small children. A chance encounter leads her to a new life, one that begins in the most unlikely of places - a flat above a restaurant. There, she soon realizes her true calling as a culinary explorer, ready to embrace a passion for food that will guide her for life. But cooking isn’t the only passion that Pauline discovers. As her professional rise takes her from Michelin-starred castle restaurants to California’s famed Napa Valley, she’s joined on the journey by Dennis, a handsome craftsman and confirmed bachelor - that is, until he meets Pauline.

My Culinary Love Story charts Dennis and Pauline’s journey through fabulous restaurants, beautiful destinations and delectable culinary experiences. At every stage, Pauline’s story is peppered with mouth-watering recipes capturing meaningful moments as she grows as a woman, mother, chef and wife. Pauline’s irrepressible love of life, food and fun will lead her to start Good Gracious! Events in Los Angeles, one of the nation’s premier catering firms, with a wall filled with awards for innovative cuisine and presentation. In My Culinary Love Story, she shares her romance, her wisdom and her infectious determination to savor whatever adventure comes next in a beautifully illustrated memoir and cookbook.

Wing in the Flavor with New Honey Sriracha Wings from Pei Wei Asian Kitchen. Just in time for football season, Pei Wei is offering six juicy bone-in wings cooked to perfection, then wok-fired in a sweet and zesty Honey Sriracha sauce.

The plant-based seafood market size was valued at $42.10 million in 2021, and is estimated to reach $1.3 billion by 2031, growing at a CAGR of 42.3% from 2022 to 2031, according to a new report published by Allied Market Research. Big Whiskey’s announces that they have broken ground on their newest location in Davie, Florida which will be open this fall. Big Whiskey’s American Restaurant and Bar signed a three-store deal with Whiskey’s Florida LLC, a subsidiary of Nosnaws Corp. in Feb. 2022, and the South Florida locations are finally coming to life. Fuku, the spicy fried chicken fast casual concept by chef David Chang, announces its strategic focus to expand its concession business and partnerships with stadiums and arenas across the US. The company just added two new locations at TIAA Bank Field, and FedEx Field. Hilton Brands rank highest in Guest Satisfaction across 3 Respective Segments according to J.D. Power 2023 Study. Waldorf Astoria took the top spot for Luxury while Home2 Suites by Hilton and Tru by Hilton ranked top of their segments in the J.D. Power 2023 North America Hotel Guest Satisfaction Index Study. Hy-Vee, Inc. opens its new, totally reimagined grocery store in Gretna, Nebraska. The 135,000-square-foot store is Hy-Vee’s largest store to date, is accompanied by a 6,300-square-foot Aisles Online grocery delivery and pickup service and a 4,250-square-foot Hy-Vee Fast & Fresh convenience store adjacent to the store. Jones Soda Co., the owriginal craft soda known for its unconventional flavors and user-submitted photo labels, announced that its crossover cannabis brand Mary Jones has been named Best Cannabis Soda and twice Gold Medal winner in California’s 2023 High Spirits Awards.

Keurig Dr Pepper Inc. and La Colombe announced a strategic partnership, including a long-term sales and distribution agreement for La Colombe ready-to-drink coffee and a long-term licensing, manufacturing and distribution agreement for La Colombe branded K-Cup coffee pods. Kosher Foods Market size to grow by USD 12.78 billion from 2022 to 2027. The development of apps for kosher foods is a major trend – Technavio. North America is estimated to contribute 51% to the growth of the global market during the forecast period. The US is the world’s largest market for kosher products. The food trucks market is slated to grow at a CAGR of 5.87% from now to 2027 according to Technavio. The growing popularity of street food through food trucks will drive growth. Private label wine sales in all U.S. outlets jumped 9.1% to $52.2 million for the 52 weeks ending Jun. 18, 2023, versus the same period the prior year, according to data from Circana. Unit sales grew 8% for the same period. Store brand spirits are another strong segment, with dollar sales up 3.2% to $5.2 million, and unit sales up 4.3%.

Robb Report announces the Culinary Masters Event taking place September 28-October 1, 2023, at the Four Seasons Jackson Hole, Wyoming. Five-Star Weekend Getaway Featuring Culinary Luminaries Michael Mina, Min Kim, Adam Sobel, Philip Tessier, and Brad Kilgore. The most comprehensive packaging and processing event in North America this year, PACK EXPO Las Vegas 2023 (Sept. 11–13; Las Vegas Convention Center), will be the largest in its history. Produced by PMMI, PACK EXPO Las Vegas will feature more than 2,000 exhibitors showcasing the newest innovations for more than 40 vertical markets, spanning nearly one million square feet of exhibit space.

Costco Makes Plans for Its Largest Store

Costco has proposed its largest store ever, which would be built on 22.5 acres of land and clock in at 241,000 square feet, replacing an existing 134,000-square-foot

Costco three miles up the road in Fresno, Calif. The plans for the store, which are undergoing an environmental review, include 32 gas station pumps and an automated car wash.

– Supermarket News

Cornerstone’s Latest Expansions Into South Korea

Cornerstone Restaurant Group, a longtime partner of Mohegan, which operates a portfolio of premier global integrated entertainment resorts, is thrilled to announce the forthcoming expansion to South Korea with the opening of a new Michael Jordan’s Steak House, MJ23 Sports Bar & Grill as well as two new original concepts - Hi-Fi Chicken & Beer, and Brasserie 1783. The new restaurants in South Korea will be part of Mohegan INSPIRE Entertainment Resort (‘INSPIRE’), an integrated resort boasting 1,275 hotel rooms, a 15,000-seat multipurpose arena, a foreigner-only casino, convention facilities, retail, an indoor waterpark, and an outdoor themed attraction. Opening in the fourth quarter of 2023, INSPIRE is the next major opening by Mohegan. The new Michael Jordan’s Steak House, which has been wildly successful in the United States, will bring the same high-quality dining experience to Seoul. Guests can expect the finest cuts of meat, exceptional service and an atmosphere that pays homage to the greatest basketball player of all time. The restaurant, designed by the renowned Korean firm Kesson, will take the Michael Jordan’s

Steak House experience to new heights with exquisite interiors and exclusive private dining opportunities.

Joining Michael Jordan’s Steak House’s and MJ23 Sports Bar & Grill at INSPIRE will be a new concept developed with CRG partner Chef Bill Kim. Hi-Fi Chicken & Beer will be a casual diner featuring Korean-style fried chicken paired with ice cold beer in a fun and laid-back atmosphere filled with classic stereo equipment and vinyl albums.

Cornerstone will launch another new concept at INSPIRE named Brasserie 1783, which will have its menus designed by the culinary duo of Kim and Couper. The restaurant will be a French-inspired all-day brasserie featuring a signature hot air balloon-shaped bar, a raw bar, a stylish patisserie and coffee bar, and a large outdoor patio. The first hot air balloon flight was in 1783 and the restaurant will honor the spirit of adventure as it serves travelers from around the world.

Cornerstone Restaurant Group’s expansion to South Korea is just the latest step in its global growth strategy. With a portfolio of acclaimed restaurants across the United States, the company is committed to bringing its innovative dining concepts to new markets around the world. For more information about Cornerstone Restaurant Group.

With many years of experience and multiple distribution facilities throughout the Midwest, MacCARB has developed a reputation as the most trusted beverage gas, and service fulfillment companies around. Whether you need beverage grade carbon dioxide, nitrogen, helium, blended gases or just plain service, MacCARB is your single one stop shop.

For Personalized Service, Call us Today!

Phone: 877– 427–2499

http://www.maccarb.com

Detroit Slated for Target’s Next Sortation Center Location

Target is planning to build an 180,000-squarefoot sortation center in Detroit , Mich., to support delivery services to the Detroit metropolitan area. The facility is scheduled to be completed in June 2024 and will join Target’s nine othersortation centers across Colorado, Georgia, Illinois, Minnesota, Pennsylvania and Texas.

– Progressive Grocer

Attend the Founders Growth Summit

If you are a Visionary Restaurant Founder, this is the experience you have always wanted, and now it is a reality. The Founders Growth Summit is for Founders by Founders.

When & Where: Founders Growth Summit is Sept. 18-20 at The Westin Stonebriar Golf Resort & Spa, Frisco, TX

Reasons to attend:

• Learn from Keynote Speakers

• Accelerate Your Growth

• Exclusive Community of Visionary Founders

• Inspire Creativity, Innovations, Connections

Special Guest: Brant Menswar: Founder, Black Sheep Foundry. We are thrilled and grateful to Brant, a true Founders Founder, who will be sharing his lessons in building bridges and connections for creating unbreakable leaders and cultures at the Founders Growth Summit.

Brant Menswar

Founder: Black Sheep Foundry

Invitations are limited to ensure the highest quality of networking and exchange. They are offering a 25% off our early registration fee for brands with multiple Founders. For more info, visit https://events.virtu-meet.com/foundersgrowthsummit/home.

with CEO’s and executives to identify and clarify their purpose and competitive differentials to accelerate their growth and increase profitability.

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!.

Courtesy of Kathleen Wood Partners. Kathleen Wood Partners is an innovative growth strategy firm specializing in shifting leaders and businesses to new levels of success. Kathleen Wood Partners consults

Currently closed and in need of updating, this 2-story former Howard Johnson and most recently Motel 6 flagged hotel has 79 rooms with a large parking area and excess land situated on 8.61 acres. The property features a restaurant, meeting rooms, breakfast rooms and an outside pool. Good visibility, and is the closest hotel to the Abraham Lincoln Capital Airport.

Cary Miller Presents: PEOPLE SELLING

THE FOOD INDUSTRY

This month I am proud to be featured with Bruno Brunetti, Lenny Rago and Gino Rago, owners of Panino’s Pizza Restaurants with locations in Chicago, Park Ridge and Evanston, Illinois. Panino’s well-known and loved for their-winning pizza including pizza styles from across the globe including Chicago style thin crust, pan, Sicilian, grandma, east coast and Neapolitan style pizza. The Rago brothers are leaders in the pizza industry, having served on the US Pizza Team, competing in the USA and Internationally. Their restaurants offer authentic Italian and American Cuisine made from scratch. Try their Grandma Pizza! Sean Hennessy and Mike McGowan are with Elmhurst based Delivery First , a firm helping restaurants and other food businesses save money, improve the delivery experience for their customers while helping owners overcome high delivery fees from the major third party delivery companies. The firm’s drivers are employees, not independent contractors, ensuring that every delivery order is delivered with excellence. The firm provides uniformed drivers properly equipped to deliver your product at the optimal temperature for customer satisfaction. Before a driver is hired, they are interviewed, trained, scheduled and insured. They spend the time and resources to ensure their drivers are representing your establishment at the highest level, making it one less thing for every owner to worry about. Find them in our directory under “Third-Party Delivery Service.”

Mark Brooks is with ADP, a global provider of Human Resource services and cloud-based human capital management (HCM) solutions that unite HR, payroll, talent, time, tax and benefits administration. Mark’s many years of experience of working with restaurant owners enables him to strategically provide insights that others may not. If you are considering outsourcing your HR needs, contact Mark. You can find his phone number in our Buyers Directories under Payroll Services.

The husband-and-wife team of Collin Moore and Elise Bergman own Judson & Moore Distillery, located at Rockwell on the River in Chicago. The whiskey they make represents the bounty of the American Heartland–Midwestern grain, Lake Michigan water, Minnesota white oak barrels, and the good work of countless farmers, coopers, and artisans. Born from the boundless curiosity of a third-generation Minnesotaraised silo builder and entrepreneur and a third-generation Tennessee-raised distiller and engineer, Judson & Moore is founded on family legacy. You can taste the legacy in every sip. In addition to their product being available at their tasting room, you will find their whisky at upscale liquor retailers around town and at fine bars and restaurants. If you love whisky and rye, be sure to check out their products. They are very smooth.

Secret Shopper Program

Discover what your customers are seeing and experiencing when you are not there.

Let’s Chat.

Bill Lecos Owner and Founder

312-493-6310

bill.lecos@forkliftrestaurantconsulting.com

Chris and Rachel Kurn are the founders of and masterminds behind ChefTog , the apron uniform manufacturing company located in West Chicago, IL. With 15+ years in the restaurant uniform business, they set out to create Chef inspired apron designs using the highest quality fabrics and in colors people actually want. And because every person is a different size, their aprons come every shape, size and fit, from big and tall, to regular to petite. They offer many different fabrics, personalized embroidery, custom apron length, tie length and color options adding or removing pockets and even different hardware options. The result is a restaurant pro-grade apron that fits the personality of any food business. And since aprons are “todays uniform” you can even customize your order online with their easy-to-use website. Orders are shipped quickly with everything being cut, sewn and assembled in the USA.

Motif Foodworks Creates the Meatier, Juicier Plant-Based Experience Consumers Crave

Here are two truths about plant-based meat:

1. More than two-thirds of plant-based meat consumers expect to eat more plant-based alternatives this year.

2. The overall poor taste and texture of current plant-based meat offerings are the primary reasons why consumers that have tried plant-based meats, don’t continue to eat more of them.

Motif FoodWorks has developed the breakthrough taste and texture ingredients that give plant-based meats a richer flavor and a more delicious, juicy bite. How does that help you? It will power more sales with the meatier experience consumers want from plantbased alternatives across your menu. Motif has created a line of products with the consumer in mind. Armed with our two breakthrough food technologies Hemami and Appetex, these proprietary ingredients provide the meaty, umami flavor and aroma, as well as the juicy, springy chewdown, of traditional meat products, but without the animal. The pairing of these two ingredients in a formulation creates a finished product that better satisfies consumers.

Motif PorkWorks Plant-Based Grounds and Motif BeefWorks Plant-Based Grounds and Patties are available to foodservice today. These products are high-performing and planet-positive to provide you with plant-based solutions to meet your prep, service and recipe versatility needs.

Jump on your chance to experience the flavor and satisfaction consumers are seeking with an authentically meatier experience, from plants.

Get more from your plant-based alternatives with Motif FoodWorks. More flavor, more function, more satisfaction, more options, more sales. For samples and ordering information, see their ad on page 27

Elevating Culinary Precision: The DC Norris Commercial Sous Vide Cook Tank

In Chicagoland gastronomy, innovation reigns supreme, and the DC Norris North America Commercial Sous Vide Cook Tank (Model CT-1) emerges as a trailblazing force, redefining precision cooking in commercial kitchens like Smoque Steak.

Built to transform ingredients into culinary masterpieces, the Model CT-1 cook tank automates sous vide cooking for chefs while still employing the classic low-temperature, slow cooking technique that intensifies flavors and preserves nutrients. Versatile and scalable, this 50-gallon cutting-edge cook tank caters to all culinary establishments, ensuring consistent and reproducible results.

Prioritizing efficiency, safety, and hygiene, the Model CT-1 is manufactured in Michigan. Featuring stainless steel construction, intuitive controls, and advanced safety measures, it allows chefs to focus on and scale their artistry without increasing labor costs. The CT-1 minimizes food waste, maximizes ingredient utilization, and is NSF Certified.

The Model CT-1 stands as a culinary game-changer. Embracing tradition and technology, it empowers chefs to craft dishes of unparalleled excellence, elevating the dining experience for patrons even in these challenging times of labor shortages and rising overhead. As this innovative equipment is welcomed into professional kitchens, it heralds a new era of precision, efficiency, and sustainability. – You can find their ad on page 8.

Choose Chicago and The Dearborn Visit

Hugo’s in Dublin

Taco John’s Abandons ‘Taco Tuesday’ Trademark

On June 22nd, at the famed Hugo’s Restaurant in Dublin, Ireland, a collaborative luncheon was served to over 40 dignitaries, business leaders and influencers. Out of all the restaurants in Chicago, Lynn Osmond of Choose Chicago joined forces with Amy and Clodagh Lawless of The Dearborn. The sisters Lawless and their team traveled across the pond to work with Gina Murphy of Dublin’s Hugo’s Restaurant for a smashing event for over forty distinguished business leaders, journalists and influencers. Chef Aaron Cuschieri (The Dearborn) and Chef Michael Morrisroe (Hugo’s) collaborated to curate a fantastic four-course luncheon that exemplified the strong connection between Chicago and Ireland. Over 30,000 Irish citizens visited Chicago last year alone. Collaborations like this are designed to promote even more interest in Chicago from The Emerald Isle. The mandate at The Dearborn is to provide each guest (visiting from Ireland or around the corner) with the truest sense of Irish Hospitality, a mindset they learned growing up in Galway, Ireland. Amy says, “We strive to create a dining experience based on the Irish saying ‘Céad Míle Fáilte,’ meaning a thousand wishes.”

“It’s in our blood,” Clodagh says.

“Cooking is all about people. Food is maybe the only universal thing that really has the power to bring everyone together. No matter what culture, everywhere around the world, people eat together.”

— Guy Fieri

The fight over the Taco Tuesday trademark is over. Taco John’s said that it is abandoning the fight over the registration for the trademark, saying that it “doesn’t feel like the right thing to do” to pay lawyers to maintain a mark it has owned for 34 years.

“We’ve always prided ourselves on being the home of Taco Tuesday, but paying millions of dollars to lawyers to defend our mark just doesn’t feel like the right thing to do,” Taco John’s CEO Jim Creel said in a statement.

Taco John’s filed a “notice of abandonment” with the U.S. Patent and Trademark Office (USPTO), indicating it would give up its right to the Taco Tuesday trademark.

– Restaurant Business

GoodPop’s First Beverage

Frozen dessert brand GoodPop has unveiled its new sparkling juice-based beverage that will complement the brand’s freezer pops. The drinks come in three flavors – Lemon Lime, Orange and Fruit Punch – and is the brand’s first beverage product.

– BevNet

Amy Lawless; Dearborn GM Gregory Samuels; Clodagh Lawless

Service Industry-Specific Education Program

86’Ed: A Food

that Will Take Mental Health Issues and Substance Use Off Your Menu

The food service industry is one of the most demanding industries in the world. Long hours, high stress, and low pay can take a toll on Food Service Staffs' mental wellness and lead to substance use. According to the Substance Abuse and Mental Health Services Administration (SAMHSA), employees in the food service industry have some of the highest rates of substance use and mental health challenges in the United States. In 2019, 19.1% of food service workers reported using illicit drugs in the past month. Additionally, 14.3% of food service workers reported having a substance use disorder (SUD) in the past year. In 2019, 22.7% of food service workers reported experiencing a mental health issue in the past year. Additionally, 6.6% of food service workers reported having a serious mental illness (SMI) in the past year.

There are several reasons why mental health and substance use disorder awareness is so important in the food service industry. First, substance abuse can lead to numerous costly business problems, including absenteeism, accidents, and injuries, as well as increased turnover of staff, added hiring and training costs. Second, substance use can also lead to mental health problems, such as depression which can lead to suicidal ideation and chronic anxiety that can cause physiological issues like heart problems and GI challenges. Third, substance use, and mental health issues caused in or by the work environment can have a negative impact on the business’s reputation due the impact on workers' personal lives, leading to problems with relationships, finances, and housing.

Thomas Kaltenecker, who is the Founder and Owner of Salt'n'Pepper Consulting LLC has created a program to bring not only awareness but

foremost mental health training to the food service industry. The program, called "86’ed" after a commonly utilized way of Food Service Staff communicating to each other that a particular item from the menu is not available anymore, provides Food Service Owners, Mangers and Staff with the tools they need to understand and manage mental health and substance use challenges at work. The program is based on evidencebased therapy modalities and includes Food Service Industry specific training on topics such as emotion regulation, stress management, coping skills, selfcare and more.

How does Thomas know what the Food Service Industry needs? He is European trained and worked in the Food Service Industry for over 20 years, from Patisserie, to High-End Restaurants, to Hotel management and Culinary Education. He is more than qualified also as Therapist, he opened his Private Practice in 2019 has been a fully Licensed Clinical Professional Counselor since 2021 and has been working with clients with mental health and substance use disorders since 2016. He combined his knowledge of therapy with the needs of the Food Service Industry and created a program that can be tailored and implemented to any kind of Food Service Industry related business. Thomas has been shown to be effective with his clients in reducing substance use, improving their mental health and overall wellness. The program will do exactly that and reduce business costs, improve staff morale, improve safety and bring awareness and will be helpful and informative.

Sizzler Re-Introduces Itself to Vintage Customers

Sizzler is aiming to re-ignite fans’ appreciation of the steak-and-salad-bar concept with a new advertising campaign that plays off a commercial first aired 36 years ago, before its then-unknown star became a popular TV actress. The new spot opens with a dated clip of a young girl trying to keep up with the continuous replenishment of fried shrimp on her plate, a function of the chain’s mid-1980s offer of unlimited servings of the seafood. The camera pulls back to reveal that the grainy old video is playing on the smartphone of Jodie Sweetin, a star of “Fuller House,” the reboot of the popular 1980s sitcom “Full House.”

Santé! Celebrity Cruises has been honored for its outstanding wine program in Wine Spectator’s 2023 Restaurant Awards, which celebrate the world’s best restaurants for wine. Celebrity was recognized with 18 of the prestigious awards in this year’s edition, with some restaurants receiving awards for their 11th consecutive year. With this year’s awards, Celebrity’s legacy continues, celebrating a total of 118 awards.

•

•

•

For more information about “86’ed” chat with Thomas on September 11 at Shmoozefest, or visit the Salt'n'Pepper Consulting LLC website: www.saltnpepperconsultingllc.com. Nobody

Celebrity Solstice’s restaurant, Grand Epernay, features an impressive two-story wine tower.

PepsiCo and Walmart Aim to Support Regenerative Agriculture Across Over 2 Million Acres of Farmland

PepsiCo and Walmart announced a 7-year collaboration to pursue $120 million worth of investments focused on supporting U.S. and Canadian farmers in their pursuit to improve soil health and water quality. By establishing and scaling financial, agronomic and social programs, it aims to enable and accelerate the adoption of regenerative agriculture practices on more than two million acres of farmland and deliver approximately four million metric tons of greenhouse gas (GHG) emission reductions and removals by 2030 – roughly equivalent to the amount of electricity needed to power 778,300 homes for one year.

For almost 60 years, Pop-Tarts has been known for “Crazy Good” toaster pastries, establishing the brand as a fan-favorite breakfast staple. Now, with a new creative direction, the brand is extending into the world of snacking with the launch of “Agents of Crazy Good” characters.

An ice cream scoop is not only good for scooping out ice cream but it can be used to scoop the batter into the cups when making cupcakes or for making cookies, keeping the size uniformed. Big Shoulders Coffee was born out of a love for learning about people, food and culture.

PB2 Foods, a pioneer in powdered nut butters and plant-based foods, has debuted two innovative new products at Kroger stores nationwide: PB2 Performance Plant Protein Bars in Chocolate Peanut Butter and Chocolate Almond flavors. With 13-15g of protein per serving and powered by PB2’s delicious peanut and almond powders, PB2 Performance Plant Protein Bars provide a healthy combination of natural, betterfor-you ingredients that deliver on taste. The protein bars are made with 100% gluten-free, vegan, kosher, and non-GMO ingredients. Availability on Amazon and other retail channels will begin in September.

Founder Tim Coonan began as a chef working at some of the most prestigious restaurants in New York, France, Italy and Chicago. What began as a hobby roasting beans in his garage evolved into more than 10 years of award-winning coffee at six locations throughout Chicago. Black pepper mellows with cooking. That’s one reason why the pepper shaker on the table is so important. Black, white and green peppercorns are the same berry but they taste very different from one another. Datassential, the leading food and beverage intelligence platform, has released its 2023 Midyear Trend Report, revealing that barbecued chicken wings are the fastest-growing item on menus today, rising a staggering 373% from a year ago. Founded in 1941, Kleinfeld is the world’s most famous and largest luxury bridal retailer, carrying an unparalleled selection of American and European designer wedding dresses. The 35,000 square foot flagship salon is located in the heart of Chelsea, New York City, and is host to TLC’s hit show, Say Yes to the Dress. Indiana produces more than 20% of the United States’ popcorn supply. In a typical year, almost half of all cropland in Indiana is planted in corn. The 44th Annual Valparaiso Popcorn Festival will be held in downtown, Valparaiso, Indiana on Sept. 9, 2023. Jerry Seinfeld returns to The Colosseum at Caesars Palace in 2024 with six performances of an all-new show. Having consistently played to sold-

out crowds on the iconic stage since 2003, Seinfeld has easily cemented himself as the longest-running superstar headliner in the iconic resort’s history. Meals on Wheels America is the leadership organization supporting the more than 5,000 community-based programs across the country that are dedicated to addressing senior hunger and isolation. Powered by a dedicated volunteer workforce, this network delivers the nutritious meals, friendly visits and safety checks that enable America’s seniors to live nourished lives with independence and dignity. Most people tend to focus on one type of exercise or activity and think they’re doing enough. Research has shown that it’s important to get all four types of exercise: endurance, strength, balance, and flexibility. Each one has different benefits. The 2023 Kia EV6 straight A’s on Cars.com’s 2023 Car Seat Fit Report Card, highlighting vehicles that received top scores from the outlet’s certified child passenger safety technicians. The EV6 is one of only seven vehicles that received all A’s from Cars.com’s safety technicians. Thousand Trails Campgrounds and Encore RV Resorts announce 49 properties earn the 2023 Tripadvisor Travelers’ Choice Award. Encore RV resorts and Thousand Trails campgrounds are part of a network of more than 220 RV resorts and campgrounds across North America comprising nearly 90,000 sites. United becomes the first U.S. airline to add braille to aircraft interiors, helping millions of travelers with visual disabilities more easily navigate the cabin independently. According to the Department of Transportation, about 27 million people with disabilities traveled by air in 2019.

Illustration: Kellogg Company

DESSERT SUPPLIES

Fox Valley Farms

DESSERTS

Chad’s Cheesecake Page 16

Chicago Sweet Connection Page 47

Eli’s Cheesecakes

Fox Valley Farms

DESSERTS-WHOLESALE

630-231-3005

708-932-8982

773-283-4430

773-736-7417

630-231-3005

Lezza Spumoni & Desserts Page 07 708-547-5969

DIRECT MAIL PROGRAMS

Food Industry News

DISHWASHING & CHEMICALS

847-699-3300

C-Soap/CSI 888-908-5600

DISINFECTING SERVICES

Sexton Group Floor Care Page 41 847-827-1188

Kleen Teem Group 888-717-0360

DISPOSABLE PACKAGING

Wan Xing Lin Inc Page 12 773-648-0766

DRAM SHOP INSURANCE

Viti Insurance

DRAPERIES-CLEANING

Sexton Group Floor Care Page 41

DUCT CLEANING Enviromatic Corp of America Page 32

EGGS

Egg & Dairy Company

EMPLOYEE HANDBOOKS Employco USA Page 21

EMPLOYMENT ATTORNEYS

Rob Bernstein - Laner Muchin

EMPLOYMENT LAW Laner Muchin

ENERGY BROKER Century Energy Solutions Page 26

847-432-1000

Chef’s Quality Meats 708-333-0880

Olympia Food Industries 847-349-9358

Performance Foodservice: Chicago 630-896-1991

Performance Foodservice: Milwaukee 800-775-9030

T Castro Produce Co 773-869-9400

Tec Foods Inc 773-638-5310

Wilkens Foodservice 708-235-0788

FOOD MANUFACTURING EQUIPMENT

DC Norris North Ameica

FOOD PHOTOGRAPHY

Create Inc Chicago Page 24

231-632-4462

773-664-4024

SELF-SERVICE ORDERING KIOSKS

Alpha POS Services Inc

SEWER (MAINT) -RODDING & JETTING

Tierra Environmental Page 46

SHAKE MIX

Fox Valley Farms

SHIPPING-REFRIGERATED & FROZEN

Perishable Distribution Solutions

SHORTENING

Columbus Vegetable Oils Page 15

SIGNAGE-INDOOR & OUTDOOR

American Graphics & Sign Page 16

SLICERS - AUTOMATED

CES Nationwide

SLICERS-SALES & SERVICE

Berkel Midwest

SOCIAL MEDIA MARKETING

Create Inc Chicago Page 24

SOFT DRINKS

PepsiCo Foodservice

SOFT SERVE-ICE CREAM/EQUIP & SUPPLIES

Kool Technologies Page 44

SOFT SERVICE MIX

Fox Valley Farms

SOFTWARE PROGRAMS - CUSTOM

IT Impact Inc Page 23

SOUP BASES

Tec Foods Inc

SOUPS

Bistro Soups (Div of Vienna Beef)

Vienna Beef

SOUS - VIDE COOKING EQUIPMENT

DC Norris North America Page 08

SPECIALTY FOODS DISTRIBUTOR

Specialty Food Show

SPICES

La Criolla Page 42

Tec Foods Inc

SPIRITS

R Jelinek Midwes

STAFFING-SERVICES

630-690-9232

888-551-1998

630-231-3005

888-491-1641

773-265-6500

888-774-6270

773-533-3333

800-921-9151

773-664-4024

773-893-2319

630-483-2256

630-231-3005

312-809-5456

773-638-5310

773-278-7800

773-278-7800

231-632-4462

212-482-6440

312-243-8882

773-638-5310

708-691-3895

All About Personnel Page 13 630-336-6238

Atlas Employment Services Page 07 847-671-1557

STEAM CLEANING

Olympia Maintenance 708-344-0344

SUPERMARKET EQUIPMENT

CES Nationwide 773-533-3333

SUPERMARKET EQUIPMENT REPAIR

Up ‘N Adam Service and Supply Inc

SUPERMARKET- EQUIPMENT/ NEW & USED

Berkel Midwest

TABLES - DINING ROOM

877-876-2326

800-921-9151

i2i Design Page 02 847-890-9684

Takeout Becomes America’s Preferred Mode of Dining

The majority of Americans would rather order takeout or delivery than sit down and eat at a restaurant. That’s according to a recent survey of 1,000 people by US Foods, which found that 57% of them preferred to get their food to go, while 43% favor on-premise dining. The average person gets delivery 4.5 times per month and dines out 3 times per month, according to US Foods. The study theorized that people became enamored with takeout during the pandemic and are continuing those habits today. Of course, a good amount of people still prefer going out to eat, and their reasons for that are worth noting. Three-fourths said it’s because they don’t feel like cooking. But many highlighted a factor that has nothing to do with food: 63% said it’s the atmosphere of a restaurant that causes them to dine out rather than at home. And 48% said they like to go out to socialize.

– Source: Restaurant Business

“Always carry a large Flagon of Whiskey in case of snakebite, and furthermore, always carry a small snake.”

– W. C. Fields

The Illinois Restaurant Association recently held its annual golf classic event at St. Andrew’s Golf Course in West Chicago Illinois. This year’s event was sponsored by Jose Quervo.

CHEF PROFILE

Mary Gorski

Lake Lawn Resort 2400 Geneva St. Delavan, WI 53115

Birthplace: New Haven, Connecticut

Current Position: Banquet Chef

First Foodservice Job: Concessions at park district pool.

Favorite Food: I love tacos with any kind of protein and fresh ingredients. Must have a squeeze of lime and cilantro!

Memorable Customers: My most memorable customers are those who take my suggestions at an action station for flavor combinations.

Worst Part of Job: Doing dishes when the dishwasher doesn’t show after working a 12-hour shift.

Most Humorous Kitchen Mishap: Making a plant based pasta for one hundred and then realizing it just disappeared into the water.

Favorite Food to prepare: My favorite recipe to prepare is Italian gravy. It’s a slow process, made with love, but it’s totally worth it.

Best

on Spices.

What part of the job gives the most pleasure?

Hearing how much our customers enjoyed their meal and see them again the following week.

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

Master Gardener – I love plants and gardening. I plant over an acre with my family and work the garden every chance I get. Beside my favorite kitchen knives, I wash and clean my garden tools after each use.

Best advice you ever got was...My father always said you have to get up each day and keep trying no matter what. My Irish mother would say “forge ahead and don’t surrender” I would say I do just that every day to enjoy life, I just keep on the move and try to find some fun along the way.

we offer over 250 items.

Proprietary Spice Blending Private Label Available Serving

What do you enjoy most about FIN? All the great information that is shared among this industry. Where do you like to vacation? I enjoy traveling to the backroads of the US. My husband and I love car trips and bring a cooler to visit farms and local growers, local breweries and local bourbon whether in the midwest, east coast or out west where they grow amazing peppers.

Who was your greatest culinary influence? I have learned so much from other chefs who are willing to share techniques and recipes. When you work next to someone for 12 hours a day and learn something new makes me feel like I accomplished something positive.

Retail, Foodservice, Industrial

good chef has to be a manager, a businessman, and a great cook. To marry all three together is sometimes difficult.” – Wolfgang Puck

Italian & Ar tisan Bread

Order Guide

8” TOMATO ROUND

DEEP DISH HERB

FULL SHEET TOMATO

½ SHEET TOMATO

FULL SHEET HERB

8” HERB ROUND

TABLE BREADS

24” RUSTIC BAGUETTE

18” RUSTIC FILONE

8 OZ RUSTIC OVAL

12” RUSTIC MINI

MINI FLUTES

2# RUSTIC BAGUETTE

½ ROUND HOMEMADE

2# ROUND HOMEMADE

½ ROUND MULTIGRAIN

MULTIGRAIN BAGUETTE

½ ROUND SEMOLINA

1LB SEMOLINA OVAL

SEMOLINA TORPEDO

HOMEMADE FILONE

SANDWICH ROLLS

BRIOCHE 4 » HAMBURGER, WITH OR WITHOUT SESAME

BRIOCHE 5 « HAMBURGER, WITH OR WITHOUT SESAME

BRIOCHE-ONION TOPPED

PRETZEL 4 »

PRETZEL 5 »

HOMEMADE GOURMET HAMBURGER

TELLERA

WHEAT/OAT TOPPED HAMBURGER

4X4 PRETZEL

3X7 WHEAT TOPPED OATS

3X7 MULTIGRAIN-SUNFLOWER/PUMPKIN SEEDS

HOMEMADE BARBAREEBA CALL

PANINI-ALL 3# OVAL LOAVES HOMEMADE PANINI

RUSTIC RYE PANINI

Many more items are available. Call us today with your needs and we will be happy to help.

SOURDOUGH PANINI

MULTIGRAIN PANINI /OATS

WHEAT PANINI

SQUARES & PULLMAN PAN

LOAVES

PAN WHITE

PAN WHEAT

PAN MULTIGRAIN

PAN BRIOCHE

PAN SOURDOUGH

PAN RYE (SEEDED AND NON)

RAISIN-CINNAMON

All loaves can be sliced at 3/8”, ½” 5/8”, ¾” and 1”

OTHER FAVORITES

HANDMADE BREADSTICKS SOFT BREADSTICKS, BAGELS

6” PARTY SUBS (BOXED) BREADCRUMBS

DINNER ROLLS

ROUND: WHEAT, WHITE, SESAME CHEESE, ONION, TOMATO FOCACCINI, HERB

VIP: PRETZEL, BRIOCHE, CRANBERRY-SAGE, 2X2 CIABATTA, ROUND CIABATTINI, MULTIGRAIN, RAISIN-WALNUT, SOURDOUGH

the Chicagoland restaurant scene,” said Josh Halpern, CEO of Big Chicken. “We’re especially excited for this opening because we’ll be launching with a specially crafted chicken sandwich in partnership with Chicagoland’s famed donut shop, Stan’s Donuts. The Spicy Chicken Stanwich, in addition to established popular menu items, are sure to win over the hearts and appetites of guests in Rosemont. Let’s go BIG, Chicagoland!”

In addition to the newest restaurant in Rosemont, Big Chicken currently has locations open in Las Vegas (Paradise Road and Tropicana Ave.); Los Angeles (Glendale and Valencia); Seattle; Houston; Gilbert, Arizona; and in the Dayton, Ohio region, as well as in metro-New York’s UBS Arena, The Moody Center in Austin, ASU’s Mullett Arena, Palm Springs’ Acrisure Arena, St. Louis’s Busch Stadium, Kansas City International Airport and on three Carnival Cruise ships.

Take Advantage of the Tools Already on Your PC to Improve Productivity

AI is all the rage these days and rightfully so, it’s amazing how food companies can use it to come up with new recipe ideas, formulations and out of the box thinking to help them improve their business.

What you may not realize is that your PC already comes with some amazing tools and features you can leverage to improve productivity and accomplish more with the same number of employees. Here are four technologies you can leverage now:

Microsoft Power Automate Desktop

This free tool comes with your PC, (or is a free download from the Microsoft website), with it you can automate repetitive tasks such as filling out the same fields on a webpage or transferring the same data from one system to another. Think of it as the macro recorder for Windows. I’ve helped companies enter EDI transactions on the web or scrape web pages of data into a local database, allowing employees to avoid data entry mistakes.

Microsoft Teams - (Included with Office)

Think of this tool as much more than just a chat program to communicate with colleagues, it can also do surveys, vacation approvals, project management and so much more. We use it to keep track of tasks and even chat with clients in real time, avoiding long email chains.

Microsoft Power Apps - (Included with Teams)

Use Power Apps to create simple web apps that can do data collection, information repository or routing solutions. If all you need is a simple web app consider this technology before creating an expensive web solution.

Clipboard History Manager

Hands down this is my favorite tool to increase productivity, to enable it just copy any text and then use Windows Logo Key - V to paste it. It will keep the last 25 items you copied in memory, and you can even pin the ones you use the most, so they are always there when you need them. Some examples: Corporate Address, Phone Numbers, Link to your appointment calendar, etc.

About Juan Soto: Juan is the President of IT Impact, Inc. a Microsoft Gold Partner in Chicago specializing in helping food companies and manufacturers for more than 25 years. You you can find the IT Impact ad on page 23 of this issue.

‘Big Chicken’ continued from cover

Free Food Business HR Compliance and

BOOKSHELF

HR Law Seminar: Oct. 10, 2023

Are your HR policies in compliance? Have you completed your harassment training for this year? Are ready for a surprise immigration audit? What do you do when Immigration and Customs Enforcement arrives at your business?

Employco and Tucky Law will answer your questions and cover topics such as: attendance, and disciplinary actions, to support decisions and defend against potential legal claims.

• Importance of HR Compliance: Highlight the significance of adhering to HR laws and regulations to avoid potential legal issues that could be detrimental to the company's reputation and finances.

• Creating Clear HR Policies: Creating welldefined and documented HR policies and procedures that align with applicable laws, covering areas such as hiring, employee conduct, performance management, and termination.

• Proper Record-Keeping: Maintaining accurate and up-to-date employee records, including contracts, performance evaluations,

• Anti-Harassment and Anti-Discrimination Measures: Tips to create a safe and inclusive work environment, including implementing anti-harassment and anti-discrimination policies, reporting mechanisms, and conducting prompt investigations.

• Legal Updates Affecting Food and Hospitality Businesses

• Status of Tip Credit Elimination

• Open Forum for Legal Question

Although this is a free event which will be held at Employco’s offices in Westmont, IL, registration is required

– To reserve your spot, call: 630-286-7345

Title

Author: Elizabeth Pecoraro

Publisher: Red Lightning Books

ISBN-13: 978-1684352081

Registered dietitian Elizabeth Pecoraro teaches families with allergies to cook simple, healthy, delicious meals that are completely free of the top nine allergens: peanuts, tree nuts, egg, milk, wheat, soy, fish, shellfish, and sesame. Pecoraro, whose own children live with food allergies, offers 60 allergyfriendly recipes that won’t take you hours to prepare and that your whole family will enjoy. With each recipe, she also provides substitution options, nutrition notes, and cooking tips. In addition, she shares which allergyfriendly manufacturers she trusts for her own family. The Allergy-Friendly Cookbook is a must-have resource for families who live with food allergies and want to feed their children healthy, safe meals.

89% of Grocers Believe Optimizing Fulfillment is Key to Improving Digital Profitability

Recent research by Incisiv, conducted in collaboration with The Food Industry Association (FMI) and in partnership with Relex, highlights the importance of strategic fulfillment in achieving digital profitability. With 69% of grocery sales in 2023 being digitally influenced, the grocery shopping experience has now become firmly omnichannel. However, despite this digital boom, profitability remains a significant challenge, with a staggering $23 billion lost in digital sales due to unavailable or unsubstituted items in 2022.

With VALERIE MILLER TRAVEL

Book the perfect vacation with American Airlines Vacations. Get the best rates and savings on flights, hotels, cars and more when you book your vacation together. You can create a package to anywhere they fly – and you'll save time and money doing it. I booked my package with air and hotel. The flight out of Chicago O’Hare to Aruba had a connection through Charlotte. The hotel I chose was the Hyatt Aruba. You can book your trip online at: aavacations.com or call them directly.

Aruba is one of the Lesser Antilles islands located in the Southern Caribbean Sea. The island is located miles off the coast of Venezuela and on clear days it is possible to see Venezuela from the south-eastern side of the island. The island is 21 miles long, 6 miles wide and has an area of about 75 square miles. Aruba is mainly flat with a few hills and is renowned for its white sandy beaches. Aruba is located south of the hurricane belt which means that it rarely rains for extended periods. The climate is mostly dry and doesn't allow for a lot of vegetation. Constant trade winds cool the island and the temperature is about 82 degrees Fahrenheit year-round. Aruba is a popular destination for a wedding or honeymoon. During our stay we witnessed two weddings on the beach. It was magical! Aruba offers a large and varied choice of accommodations. Aruba's high-rise resorts are located on Palm Beach while the low-rise resorts are located on Eagle Beach. Besides the corporate and local resorts, Aruba has several apartment complexes, vacation villas or condos and timeshare rentals throughout the island.

My Choice: Hyatt Regency Aruba Resort Spa and Casino

Hyatt Regency Aruba Resort, Spa and Casino is situated on world famous Palm Beach and offers guests an idyllic setting that includes an extraordinary arrival experience, an outdoor oasis with koi lagoon, cascading waterfalls, two unique pool experiences, spa, casino, and refreshing dining options. For a day of complete relaxation spend your day at the Tankilo adults-only pool. Private cabanas, food and beverage services are available at Trankilo pool. Or, spend the day on the beach under a Beach hut. Rent a floater, and swim and drift off in the sparkling Caribbean waters. The service at the pool and beach was outstanding! I’ve stayed at the Hyatt Aruba a few times and I wouldn’t hesitate to stay with them again.

The Hyatt’s location on Palm Beach is ideal. You can walk along the beachside of the hotel to other hotels, shops and restaurants. On the street side of the hotel, they have more bars, jewelry stores, restaurants and shops as well. Catch the local bus in front of the hotel, this can take you into town. Hop off at one of the casinos on the way to town or in town and have some fun. Check out the shopping areas in downtown Oranjestad.

Shopping: There’s plenty of shopping in Aruba. Shoppers often visit Aruba for its shops devoted to jewelry, perfumes, leather goods, designer fashion, electronics, locally made crafts, Cuban cigars, Dutch licorice, Dutch Cheese, and much more! In addition to the main shopping areas of downtown there is a large Flea Market that takes place on cruise ship arrival days, just across from the cruise port, (as well as further down the street along the marina).

Tours and Watersports: There’s an abundance of water sports which include diving, deep sea fishing, kayaking, paddle boarding, sailing, snorkeling, tubing and wind surfing. Take a guided island tour on an air-conditioned bus. Take a guided tour on a ATV. Visit The Natural Bridge a popular landmark which was formed naturally over the centuries by the pounding sea. Discover the Majestic California Lighthouse or explore the Antilla, Aruba's Largest Shipwreck. There is so much more to do and see. For more information visit: www.visitaruba.com.

Red