The Commodore: Bartolotta’s
Latest Restaurant in Lake Country
The Bartolotta Restaurants, the premier restaurant and catering organization the Greater Milwaukee region, is now welcoming guests to its newest location, The Commodore – A Bartolotta Restaurant . Developed within an historic waterfront property on Nagawicka Lake, and was most recently the Seven Seas for nearly four decades, The Commodore is a multilevel, multi-purpose fine-dining restaurant and event destination perched above the lake with
picturesque views of the water and nightly sunsets.
“The Commodore – A Bartolotta Restaurant, while contemporary, takes inspiration and is dedicated to the legacy and rich history of Nagawicka Lake and Lake Country,” says The Bartolotta Restaurants Owner and Co-Founder Chef Paul Bartolotta. “We are excited to unveil this twoyear project and bring this iconic property back to life. We view this as a long-term commitment to the Lake
Country community See The Commodore on page 40
Celeste Group Opens Vela: An Homage to Mexico City
Vela opens at 352 W. Hubbard St. in Chicago with Chef Jorge Angulo leading the culinary team. The restaurant comes from industry veterans Nader Hindo, Fadi Hindo, Rafid Hindo, and Arturo Gomez showcasing the diverse flavors and energy of Mexico through the lens of its capital city. “Mexico City is a place we’ve had a relationship with for decades - and keep returning to,” says Nader Hindo, Founding Partner of Celeste Group. “The moment you step off the plane, there is a sense of familiarity and belonging, much like arriving in New York or Paris.”
Celeste Group is a newly formed hospitality company co-founded by Nader, Fadi and Rafid Hindo and Arturo Gomez. With a mission to pioneer tomorrow’s hospitality and cultivate future leaders, the group is dedicated to creating and operating unique concepts that offer immersive experiences guided by core values of elevated experience, quality, innovation and collaboration.
Turano Baking Company announces their new retail product line, Turano Bleacher Buns As the Official Bread of the Chicago Cubs and Wrigley Field, Turano’s newest retail line features the Chicago-style hot dog and hamburger buns sold at Wrigley Field and other iconic Chicagoland establishments. These four new Turano Bleacher Buns products add to Turano’s current retail product line, fans alike can purchase Turano Bleacher Buns at their local grocery stores now.
Cilantro Taco Grill to Open Over 100 Units Across US
Cilantro Taco Grill, the nation’s fastest-growing authentic Mexican fast-casual franchise, is exploding with locations set to open across the country through multiple franchise agreements. The brand, which signed its first franchise agreement in January 2024, has already secured over 100 units in development nationwide in less than 6 months. The news comes just as the brand was named one of America’s Hottest Startup Fast Casual Brands in 2024 by QSR, as well as ranked #32 on Fast Casual’s Top 100 Movers & Shakers.
Six different franchise groups have signed franchise agreements and an area rep agreement with Cilantro Taco Grill, totaling 110 units in development in Illinois, Texas, California, and Florida. Each group has resonated with the brand’s mission to uplift Latinos and immigrant communities through franchising, with all groups having immigrant backgrounds themselves. The new agreements highlight the brand’s rapid growth and the universal appeal of their mission.
Temoc Morfin, Founder of Cilantro Taco Grill, expressed his pride in the brand’s rapid expansion, stating, “We are incredibly proud of the over 100-unit growth Cilantro Taco Grill has achieved just six months after signing our first deal. What started as a small taqueria in 2013 has now scaled into a thriving brand spreading across the US. This growth is not just a testament to our passion and dedication but also a beacon of hope for other families striving to achieve the American dream. Together, we are creating opportunities and sharing the flavors of our heritage with communities nationwide.”
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FRY N’ WINGS • 369 Army Trail Rd. BLOOMINGDALE, IL 224-520-8131
You want wings? You got wings! They serve bone-in and boneless wings, chicken sandwiches, tenders, sides such as fries, rice, corn, veggie sticks, family meals, party trays and more. I ordered 12 bone-in wings with two kinds of sauces – Original Hot Buffalo and Honey Thai Chili. The wings were hot and fresh and flavorful; and they separated the two kinds in the to-go container so I didn’t have to worry about a mixture of flavors. They have a second location in St. Charles, IL.
JOY TERIYAKI • 1145 N. Roselle Rd. HOFFMANN ESTATES, IL 224-653-9361. This is an Asian restaurant whose best feature is their famous Chicken Breast Teriyaki. Their teriyaki sauce is made in-house and they even sell it in bottles to-go, along with their famous salad dressing. I just had to get their chicken teriyaki, which came with a grilled chicken breast, white rice, a side salad and plenty of sauces to put on your meal at the table, including spicy sriracha. They give large portions and you’ll likely need a to-go box to take the rest home. The sauce was so good, I had to purchase a bottle to take home with me.
KURA REVOLVING SUSHI BAR • 9741 Skokie Blvd. SKOKIE, IL 847-798-6595. This is a high-tech Japanese restaurant. The food comes out on a conveyer belt. As it passes you by, you pick what you like; pinch the plate and the top opens and you pull the plate out. They have a big selection of freshly made sushi and sashimi along with other options that you can order off the menu board. If it’s your first time there the staff is very helpful in explaining how everything works. I tried so many kinds of sushi and I ordered some chicken teriyaki and crispy chicken.
LITTLE RED HEN • 653 Vernon Ave. GLENCOE, IL 847-835-4900. If you love fried chicken then you definitely should check this place out. The chicken is cooked fresh to order and so worth the wait. I ordered the 3-piece chicken dinner which came with crinkle cut fries, Cole slaw and a fresh roll. The chicken was golden brown and crisp, the crust was delicious. The sides were really good too! They use high quality ingredients. It’s a small cozy place with a few tables for dining in. The menu includes sandwiches, pizza, pasta, ribs and so much more.
ORLAND PARK BAKERY • 14859 S. Lagrange Rd. ORLAND PARK, IL 708-34-8516. Creating a Lifetime of the Sweetest Memories. I’ve had a few people recommend this bakery to me so I stopped in. This is a full-service bakery with a huge variety of products. They offer grab and go packaged treats which included boxed up butter cookies, kolacky’s, macaroons along with other treats that looked so tempting. They have a big selection of fresh baked breads. The cases were filled with beautifully decorated cakes. I picked up some of their butter cookies which were so good along with a few donuts and a couple of sweet rolls. Yum! Their staff was eager to wait on you and so friendly.
SHOELESS JOE’S • 1480 W. Lake St. ADDISON, IL 847-773-9147 This is a restaurant and bar that is very close to the Marcus Addison Cinema. They have a full kitchen ranging from salads and wraps to burgers and ribs, and everything in between. At the bar, they have 36 drafts that rotate weekly. I ordered their Patty Melt which was served on grilled marble rye with sauteed onions and American cheese and an order of their onion rings. I was impressed with the size! The burger was juicy and it was done just right, exactly to my specification. That was one delicious melt! I’ll be back to try more of their impressive menu selections.
Distillery Wins Carbon Negative Status
Colorado’s Aspen Vodka has become the first distillery certified at the highest standard of efficiency awarded by the US Green Building Council, in a year when the 80-proof spirit also has won a double gold medal at the World Spirits Competition and expanded distribution to California, New York and five other states. The distillery generates 105% of the electricity it needs with renewable offsite infrastructure, and it reserves four of its eight acres for regenerative agriculture that supplies ingredients for its own tasting room and for culinary partners in Aspen, Colo. – Forbes
In-N-Out, Whataburger Trending in Nashville
Quickservice options are expanding rapidly in Nashville, Tenn., led by In-N-Out, which is setting up a corporate hub and opening three locations as Whataburger, Raising Cane’s, Shaquille O’Neal’s Big Chicken and Chick-Fil-A also grow. Almost 75% of US restaurant traffic is off-premises, said the National Restaurant Association’s Hudson Riehle, noting that value pricing and convenience are the other two factors most critical to the fast food sector now. – AOL News
Global Markets May Be the Future of Snacking
Mars Wrigley believes 75% of growth in the snacking category will come from emerging markets including India, Vietnam, Nigeria and Mexico, and to tap these markets the company is seeking to increase cultural relevance, offer new flavors and formats, provide a mix of everyday and premium products and innovate heat-resistant, wafer-based formulations. “Global emerging markets are where the future of snacking will be forged because they are such dynamic and vibrant markets where the opportunities for growth outstrip older markets,” said Fadi Abi-Nader, vice president of One Demand, Global Emerging Markets at Mars Wrigley. – Source: Confectionary News
Spam Korean BBQ Flavored maintains the comforting and versatile offering of SPAM Classic, but with a tangy twist and aroma that draws fans in to explore rich and complex tastes. Now available exclusively at Walmart and Walmart.com, the new flavor is a flavorful tribute to the Spam brand’s popularity in Korean culture and the growing trend of Korean BBQ on menus across America.
Consumer trends are reshaping beverage packaging, with brands innovating to capture attention and meet healthconscious demands, like Liquid Death’s aluminum cans for water and Coca-Cola’s sleek cans targeting Gen Z. “It’s like the new candy aisle in the grocery store. With the more health-conscious consumer, we aren’t going and eating a full Snickers bar. But we can buy a fancy seltzer or a fancy juice,” said Marlee Bruning, creative director at Design Bridge and the firm’s beverage expert. – Ad Age
• Simple to Prepare!
Tom Ryan was awarded the American Culinary Federation (ACF) Presidental Medalion at the National Convention of the ACF in Phoenix . The Presidential Medallion is considered the highest honor given by the President of the American Culinary Federation. It is presented in recognition of outstanding representation of the ACF fundamental principles, including superior strength of character and continued contributions to ACF and/or the culinary industry as a whole. Chef Ryan, C.E.C, C.C.A, H.A.A.C., has been a member of the ACF since 1991 and is very involved with the local ACF Chicago chapter. Tom has been with Compass-USA for ten years and is currently working with Touchpoint as their Director of Dining Services at Ascension Living Bethlehem Woods Village in LaGrange. Congratulations!
Thatcher Oaks Commercial Awnings Thanks Chicagoland Restaurants for
As Thatcher Oaks Commercial Awnings marks its 40th anniversary, the company extends its heartfelt gratitude to the restaurants of the Chicagoland area . For four decades, Thatcher Oaks has had the privilege of working with these vibrant establishments, providing top-quality awnings that enhance both the functionality and aesthetics of their outdoor spaces.
Since its founding in the early 1980s, Thatcher Oaks has remained committed to excellence in craftsmanship and customer service. This dedication has been met with unwavering support and loyalty from local restaurants, which have trusted Thatcher Oaks to create inviting and comfortable environments for their patrons.
40 Years of Partnerships
the unique needs of each establishment. From cozy cafes to bustling bistros, Thatcher Oaks has helped countless businesses maximize their outdoor seating potential and create memorable dining experiences.
Thatcher Oaks recognizes that their success is intrinsically linked to the success of their clients. The thriving dining scene in Chicagoland, with its diverse array of eateries, has provided the perfect backdrop for Thatcher Oaks to showcase their innovative awning solutions. The company takes immense pride in seeing their products contribute to the charm and appeal of the local dining landscape.
The partnership between Thatcher Oaks and Chicagoland restaurants has been a cornerstone of the company’s success. These collaborations have allowed Thatcher Oaks to grow and evolve, continuously adapting to meet
With gratitude and optimism for the future, Thatcher Oaks Commercial Awnings thanks every restaurant owner, manager, and staff member who has partnered with them over the past 40 years. Here’s to many more years of creating beautiful, functional, and welcoming outdoor spaces together.
– See Thatcher Oaks ads on pages 13, 15, and 17.
Naf Naf Middle Eastern Grill, renowned for its authentic Middle Eastern cuisine, announces a four-unit development agreement in Ohio, strengthening the Chicagobased company’s presence across the Midwest . The news of this signed agreement brings the total number of units in development to 25, projecting 5 additional locations to open by the end of 2024.
This news comes on the heels of Naf Naf recently announcing a strengthened partnership with Love’s Travel Stops, bringing three new locations by year’s end in Greenville, Virginia; Barstow, California, and a Nashville, Tennessee area location to be finalized soon. The brand also recently celebrated being recognized in Fast Casual’s 2024 Top 100 Movers and Shakers, earning the prestigious position of number 43 out of over 1,000 brand submissions.
Future Restaurant Leaders Honored at IRAEF Scholarship Luncheon
Over 100 students, teachers, donors, and industry mentors recently dined at Tunnel in Chicago at attend the Illinois Restaurant Association Educational Foundation (IRAEF) in awarding a record-breaking $115,000 in scholarships to 48 deserving and hard-working students pursuing their dreams in hospitality and culinary arts education. This brings IRAEF’s total scholarship contributions to a staggering $3.4 million since its inception.
The luncheon was a heartwarming tribute to these future restaurant leaders and the dedicated community that empowers them.
Investing in Tomorrow’s Hospitality Industry: The Sexton Group’s Stephen Sexton Memorial Foundation endowed and awarded scholarships in the name of the company’s late president, Edward Sexton Jr.
IRAEF offers year-round opportunities for those who share their passion for nurturing the next generation of hospitality professionals . Whether a contribution is financial, or as time invested as a volunteer, mentor or judge, IRAEF welcomes participation in shaping the future of the industry. For more information, visit: https://www.illinoisrestaurants.org/page/iraefgetinvolved or contact: Jessica Blomquist at jblomquist@illinoisrestaurants.org.
Monday, Sept. 9
5 - 9 p.m. Moretti’s Chicago 6727 N. Olmsted, Chicago
Free for Food Business Professionals, Chefs, Owners, and Buyers. Free to Attend, Learn and Network. Free Food Tastings and Raffle Prizes.
Chef Corey Grupe is Executive Chef at HMS Host O’Hare Airport. Corey oversees 58 restaurants at O’Hare and manages a large team of foodservice professionals . He has extensive experience as a chef, culinarian, leader and entrepreneurial owner of Bagels by the Book cafe. Join us for an informative and interesting interview with Corey to discover how he leads his team and manages vendors, who deliver more than 60 truckloads of product to him every week.
Students (L to R): William Wise, Abe Barrera, Elizabeth Hayes, Trever Hoh are shown with Lucia Sexton (middle) presenting the awards in the name of her late husband Edward W. Sexton, Jr. who died December 26, 2023. Mr. Sexton was president of The Sexton Group which has served the restaurant industry for over 50 years.
ARTISAN BREADS
“All sorrows are less with bread.” – Miguel de Cervantes
Candlelite Launches Frozen Pizza Business
On Chicago’s Northside, Candlelite Restaurant had always been a beacon of warmth and comfort for the city’s Tavern Pizza enthusiasts. With its cozy ambiance, friendly service, and mouthwatering pizzas, it has carved a niche in the hearts of its patrons. However, as the city’s culinary landscape evolved, so did the demands of its diners, many of whom were also in the food business.
As the restaurant prepares to celebrate its 75th anniversary the restaurant’s leadership made the decision to accommodate the repeated requests for their pizzas to be available to wholesale buyers.
After assembling a team of chefs and culinary experts, they were able to secure
an arrangement with one of the region’s top frozen pizza manufacturers to produce their pizza with the same crispy crust, rich toppings and satisfying mouth feel that diners have experienced for nearly 75 years. Candlelite’s frozen pizzas are now available in five delicious varieties including their signature “White Pizza” which is made with fresh garlic, olive oil and other ingredients. If you are looking for delicious frozen Tavern Style pizzas for your bar, tavern, institution or grocery store, which cooks up quickly, contact the folks at Candlelite today. – You can find their ad on page 6
Potbelly’s Smaller-Format Restaurants
Potbelly has developed a tool to help new and existing franchisees fight inflation: a smaller store design . Its new prototype, which includes design elements like a customized-drink station and pickup shelves, is 1,800 square feet — 500 square feet smaller than its traditional shop. These shops are faster to build than traditional ones, and cheaper to maintain as well, said CEO Bob Wright. “Franchisees and some other brands have really struggled to offset … inflation,” Wright said in an interview. “Our job with this prototype was to try to help figure out what to do about that inflation. We think we can offset a lot of that. Obviously, a smaller shop is cheaper to build.”
The first of these locations opened in Arkansas in May, and the bulk of new units set to open this year will have elements of the new prototype or the full design. At the end of Q1, the chain had over 640 shops open and committed, Wright said. With 427 currently in operation as of March 31, that means over 200 future shops will likely have this new design in the foreseeable future. – Source: Restaurant Dive
Quality Plumbing Parts Prevent Disasters
Imagine walking into your restaurant kitchen or bathroom and seeing a leaking faucet. What do you do? Call a plumber? Start Googling what part you need? Believe it or not, that decision alone can be costly. Here are some options for fixing a leak and saving money while minimizing downtime.
In a busy restaurant, plumbing failures can disrupt service, close bathrooms, or even shut down operations. These disruptions add up quickly, and if you aren’t using quality commercial-grade plumbing products, it’s like pouring your money down the drain.
For repairs, you can replace parts, often requiring a plumber. With the cost of parts, the plumber’s markup, the plumber’s fee, and downtime, the expense adds up. Another option is to have the plumber replace the faucet entirely. But how do you know if what
they install is high quality and will last?
The Faucet Professionals offer commercial-grade faucets, drains, sinks, glass fillers, grease traps, and more, all direct from the factory to you. This direct connection to quality plumbing products puts you in control of your facility and saves you time and money!
Commercial-grade brass plumbing products are key to long-term savings. Installing quality products from the start reduces future problems and service calls.
For reliable, quality brass faucets, look no further than The Faucet Professionals. They are knowledgeable, they offer honest guidance and can customize faucets to meet your specific needs. They never mark up their pricing and always offer discounts from the retail price.
Call Care to Fix Any of Your Roofing Needs
SATISFIED CUSTOMERS INCLUDE:
Buona Beef + Four Corners Tavern Group + Bravo Restaurants + Gino’s East + Pompei Bakery
Turano Bakery + Chicago Pastry + Phil Stefani Restaurants + Scooby’s Drive-In + Devanco Foods
Angelo Caputos + Brookhaven Marketplace + Gene & Georgetti’s + Burrito Parilla + Taco Bell Mission Barbecue + Starbucks + Chipotle + Paisan’s Pizza + Jim’s Original Lucca Osteria & Bar + Rosati’s Pizza + Ala Carte Entertainment Group
Taking it Personally: Not All Criticism Is Wrong
It takes confidence and drive to open and maintain a successful restaurant.
An owner/operator is a host; proudly welcoming guests as if a restaurant is their home. This is an important ingredient. As are the food, service, location, ambiance and capitalization.
Over the course of time, external and internal circumstances change and situations evolve. A successful operator must shift and adapt to keep a business on a healthy track. There are external pressures on the restaurant industry that have led to reduced traffic and lower profits.
Bill Lecos Owner/Founder: Forklift Restaurant Consulting
And, there are restaurant-specific issues that might lead to bottom line burdens. Customers and/or employees can provide a window into why things are not as profitable as they might be. Through their specific questions, comments, suggestions, and complaints, customers and employees can offer insight into how to improve where things are. What an owner/operator does with their feedback could be enough to get things on track. Ignoring the information or personalizing it, might do the opposite.
If an operator loves what they do and wants the restaurant to be a success, personalizing the outcome comes with the territory. Which is why taking in suggestions, criticism, and comments from a neutral point of view isn’t easy. Neither is opening and operating a successful restaurant. Not all criticism is wrong...or right. Sifting through the information without taking it personally, could be exactly what your bottom-line needs. Managing neutrality when feedback is offered is a no-cost way to build on and improve what you’ve created—and that is personal.
– Find the Forklift Consulting ad on page 19.
MOD Pizza Agrees to Deal to Avoid Bankruptcy
California-based Elite Restaurant Group – whose portfolio includes Marie Callender’s, Daphne’s and Gigi’s Cupcakes – has acquired 512-unit Bellevue, Washington-based chain MOD Pizza for an undisclosed amount. MOD recently faced financial challenges but has also experienced growth in sales and locations, and it is in the midst of a turnaround under CEO Beth Scott that is focused on updating the brand and improving the customer experience.
– Source: Restaurant Business
“If you think nobody cares if you’re alive, try missing a couple of car payments.”
– Earl Wilson
Tajín, the No. 1 chili lime seasoning in the United States, has partnered with the No. 1 mayonnaise brand in the nation, Hellmann’s, to introduce Hellmann’s new Chili Lime Mayonnaise Dressing, made with Tajín Clásico seasoning. The new creamy condiment features Tajín Clásico seasoning, a blend of chili peppers, lime, and sea salt offering mild heat and a hint of zesty lime.
Chicago Gourmet 2024: Premier Culinary Fest
Chicago Gourmet 2024 – one of the nation’s top culinary festivals, struts onto the scene in haute style from September 21-29, 2024
With the Illinois Restaurant Association as the founding sponsor and Southern Glazer’s Wine & Spirits as the presenting sponsor, this year’s theme for the culinary extravaganza is ‘Fashion, Plated’ – a celebration of the seamless fusion of food and fashion.
Fashion and food are deeply intertwined. Both art forms blend colors, textures, cultural expression, memories, and imagination. Each aspect of Chicago Gourmet will be tied to a fashion theme: bright colors for Tacos & Tequila, streetwear for Hamburger Hop, black and white parties for the Grand Cru, and posh pastels at Rise & Shine Gourmet. Chicago Gourmet is also partnering with local college students to create food-inspired fashions that participating chefs will show off at their events.
“Fashion and food both tell stories, sharing history, traditions, and cultures of people,” says Sam Toia, President & CEO of the Illinois Restaurant Association. “That’s why it’s an honor to bring together these highly acclaimed chefs to share their stories in Chicago, the culinary capital of the United States.”
Chartwells Brings “Supper Club” Dining to Colleges
Chartwells Higher Education, a recognized leader in contract foodservice management, unveiled Supper Club: its latest innovation to reimagine campus dining nationwide. This first-of-its-kind program introduces elevated dining experiences on college campuses, uniting students for memorable meals that blend sophistication with nostalgia and foster engaging conversations and meaningful connections.
At Supper Club, dining locations are customized based on campus and student interests. Students have the option to gather around communal tables where they can share meals and conversation in a family-style setting. At some locations, associates will act as “hosts,” engaging with students with fresh flowers, cloth napkins, and elegant decor to emulate an elevated dining experience.
CHEF PROFILE
Geno Bahena Manchamanteles
Restaurant
2029 N. Western Ave
Chicago, IL
Birthplace: Mexico.
Nespresso Boutiques
Nestle has opened its first Nespresso coffee boutique in Austin, Texas, and the goal of the new concept is to offer consumers an immersive experience where they can sample products, take classes, and learn about recycling and sustainability. “What we’re looking for is to hopefully capture new audiences and have them come in and discover what Nespresso is and what coffee can be,” said Alfonso Gonzalez Loeschen, CEO of Nespresso North America.
Current Position: Executive Chef.
First Foodservice Job: Frontera Grill (1987).
Favorite Food: Upscale refine mexican food, in general.
Awards/Honors: James Beard Foundation Award Nominee, Best Chef; Michelin Star Rating, Restaurant Manchamanteles.
Memorable Customers: One of my most memorable customers was a couple celebrating their 50th wedding anniversary at our restaurant. They had traveled from afar because they had heard about our traditional mole. Seeing the joy and nostalgia in their eyes as they tasted the dish brought me immense satisfaction.
Worst Part of Job: Long hours and physical demands. Most Humorous Kitchen Mishap: “During a high-profile event at the White House, we meticulously planned a multi-course meal. However, in the midst of the excitement and hustle, we completely forgot to serve one of the courses! We managed to maintain our composure, served the remaining courses flawlessly, and shared a good laugh about it afterward. It was a reminder that even in the most prestigious kitchens, it’s important to stay flexible and keep a sense of humor.”
Favorite Food to Prepare: “My favorite food to prepare is traditional Mexican mole.
What part of the job gives you the most pleasure? The most rewarding part of my job is seeing the joy and satisfaction on guests’ faces when they experience a dish I’ve created. If you couldn’t be a chef, what would you be and why? If I couldn’t be a chef, I would likely be a culinary educator or food historian.
What was the best advice you ever received? The best advice I ever got was from my mentor, who told me, ‘Always cook with passion and integrity, and never stop learning.’
Where do you like to vacation? I love to vacation in Oaxaca, Mexico. The region is rich in culinary traditions and offers a vibrant food scene that inspires me every time I visit.
What do you enjoy most about FIN? I enjoy how ‘Food Industry News’ keeps me up-to-date with the latest trends, innovations, and developments in the culinary world. I also appreciate the coverage of new restaurant openings, ingredient spotlights, and cutting-edge techniques, which help me stay informed and continuously evolve as a chef.
Who was your greatest culinary influence? Other than family, my greatest culinary influence has been Chef Diana Kennedy. Her dedication to researching and preserving authentic Mexican cuisine has profoundly shaped my approach to cooking. Her work has taught me the importance of honoring and preserving culinary heritage while also encouraging innovation and creativity in the kitchen.
Chef Richard Sandoval to Bring Toro to Chicago
Toro, from critically acclaimed Chef Richard Sandoval, is set to open within Fairmont Chicago this fall . The opening of Toro marks an extension of the longstanding relationship between Fairmont and Richard Sandoval Hospitality, which began with the launch of Toro Scottsdale in Arizona in 2014. Fairmont, combined with the vibrant energy of Chicago, provide the perfect backdrop to showcase Chef Sandoval’s thrilling pan-Latin cuisine. Toro will be the second concept brought to Chicago in 2024 from Chef Sandoval, who opened Casa Chi in May.
KOP Industries: Planters and Partitions
Locally-based KOP Industries, Chicagoland’s on-site welder for the food industry is now offering fully customizable outdoor patio patricians and planters. According to company executives, they’ve realized that there is a need for these, as evidenced by the high number of restaurants and bars with patios. Because they are made locally, the cost is typically lower than those fabricated out of town and transported here.
The units are hand-made and built to last, using 0.090 aluminum, with a 1/2” lip on the top perimeter, pads on the bottom with drainage holes and inside supports added for stability. They are custom fabricated and be any shape, size or color, with a powder coated finish for beauty and durability. These are used as outdoor planters, indoor room dividers, outside, around outdoor seating areas and for security, protection and to add ambiance. In addition to these, KOP Industries also fabricates custom liquor shelves, liquor racks, shelving units, tables, handrail and other items. In fact, their motto is “You dream it and we’ll build it!” For more information, see their ad on page 8.
Farm Aid’s annual music and food festival is returning to Saratoga Springs, New York, on Saturday, Sept. 21, at Broadview Stage at Saratoga Performing Arts Center (SPAC). The festival will highlight how family farmers are essential for a secure supply of safe, nutritious food; healthy soil and water; and strong, economically vibrant communities. Farm Aid 2024 will highlight innovative, resilient farmers on the Farm Aid stage and throughout the event.
Local News
Carnivale, 702 W. Fulton Market
St. The Pan-Latin hotspot announces the launch of Komal at Carnivale, an intimate and interactive multi-course dining experience curated, prepared and served from an exclusive open-concept Chef’s kitchen at the heart of Carnivale’s main dining room, for a six seat Omakase-style, multi-course experience. It’s available weekly, Thursday - Saturday. Chicago Gourmet , one of the nation’s top culinary festivals will be held September 21-29, 2024. With the Illinois Restaurant Association as the founding sponsor and Southern Glazer’s Wine & Spirits as the presenting sponsor, this year’s theme for the culinary extravaganza is “Fashion, Plated”—a celebration of the seamless fusion of food and fashion. Congratulations to the Eleven City Diner team, on having their famed Bloody Mary Mix, Eleven City “Serious Mary Mix” now being available through Sysco and GFS. If your customers love bloody Marys, this one is a serious winner! Evol by Future, the multi-platinum superstar Future’s line of ultra-premium cannabis, debuts in Illinois marking a huge milestone in the brand’s trajectory. Evol’s market launch is in collaboration with Legacy, recognized for their commitment to quality, expertise, and exceptional track record of operational excellence. Hershey Super Sweet Adventure will make its initial debut at Chicago’s Water Tower Place (835 N Michigan Ave.) Friday, October 4. The one-of-a-kind play experience will transport guests into a whimsical wonderland, with captivating narratives for The Hershey Company’s most popular confections. Mana Greek Restaurant recently opened at 88 S. LaGrange Rd. in LaGrange, Illinois. Inspired by
the nurture and timeless tradition of Grecian mothers, mána serves authentic, contemporary Greek cuisine rooted in heritage and sustainability. Moretti’s is family owned and founded in Chicago They are known for their classic thin crust & Chicago-style deep dish pizza and so much more. They are taking over the free-standing building at 365 W. Dundee Road in Wheeling, Illinois. The space was formerly occupied by City Works. Moretti’s has numerous locations. NAMIWalks 2024 is celebrating and supporting the efforts of The National Alliance on Mental Illness in Kane-South, DeKalb, and Kendall County to knock down walls, topple obstacles, share stories, and realize dreams. It will take place Oct. 5, 2024. at the Peg Bond Center Pavilion, 151 N Island Ave, in Batavia, Illinois. Rosebud located at 130 E. Randolph St. in Chicago will become a vibrant new Mexican Concept: Mauricio Gomez’s Esta Loca! Throughout the transformation, Rosebud will remain open, offering their signature hospitality. Taste of Chicago will be taking place September 6 - 8,2024 in its iconic Grant Park home, the beloved Chicago tradition will once again spotlight the impressive variety and talent of the city’s culinary scene, set against the backdrop of Buckingham Fountain. Alongside 40 food vendors and more than a dozen food truck offerings, guests can enjoy free performances by some of music’s most well-known names. Taste of Greektown festival returns for its 34th year with the city’s largest celebration of Hellenic cuisine and culture September 6-8,2024 along Halsted Street from Adams to Van Buren. The fest will include food, live music & entertainment, Greek dancing, unique shopping and retail, and more. Opa!
The Original Hub’s Restaurant located at 3727 Dempster in Skokie, Ill., has been serving the community since 1976. They are known for their high-quality service, delicious food, and reasonable prices. Their menu is HUGE featuring fantastic homecooking, prepared and served fresh every day. House specialties include the gyros, kabobs and Greek chicken. Pictured here is Owner Tony and his son Bill Thanoukos.
Cary Miller Presents: PEOPLE SELLING THE FOOD INDUSTRY
This month I am proud to be pictured with Patrick Fowler, owner of several restaurants including Candlelite Chicago (7452 N. Western Ave.) an iconic Chicago restaurant and lounge famous for its pizza, located at. For almost 75 years this restaurant has been a favorite of Northsider’s who come for their delicious crispy crust, tavern style pizza. With the restaurant’s great success and reputation, Patrick has expanded into the frozen pizza business, which you can read more about on page 6.
Demetri Konstantopoulos and Juan Montes are with Wood Food Systems, the area’s only authorized distributor of Broaster Equipment, batters, coatings and packaging supplies. The Broaster program affords any foodservice or retail operator to offer a delicious, unique product that customers cannot replicate at home. This proven system really works and has proven to be a money maker and profit generator for those who add it to their operation. For a demo and more info, see their ad on page 30.
Ben Lewis and Marc Macias are with OUTFRONT, one of our country’s leading billboard and out of home advertising companies. OUTFRONT has billboards in highly populated and high-traffic areas. By targeting locals, you are increasing the chances that you will generate sales form guests who can visit you often because of the convenience. Fortunes are made by attracting customers who spend money with you frequently. OUTFRONT can help you get seen by and attract those guests.
Nathan Zureikat is a Vice President of Commercial Relationship Manager in Illinois for Fifth Third Bank . Because Nate specializes in working with food businesses, he brings his customers a deep understanding of their business that goes beyond banking. Nate is a connector, he is often able to help his clients save time and also capitalize on opportunities which he is privy to. Banking relationships are always important. Although you may not be in the market to switch banks now, it is still a smart and excellent time to get to know Nate. He and his company are one of the sponsors of our September 9th Shmoozefest event. Please be sure to join us for this event.
Nora O’Leary is Director of Business Development with Capitol Construction Solutions, a local firm building and remodeling restaurants across the Midwest. Nora understands that when it comes to construction projects it is critical to work with a firm that understands the unique challenges and issues relating to construction. Capitol Construction Solutions has earned a strong following from chains, architects and growing independents with their “high-touch” hands on approach and experience which often saves customers time and money while insuring target dates are reached.
In this changing business climate, advertising and marketing are critical for the success of every business
Denny Staffl is the Principal and Owner of Midwest Culinary Concepts, a firm representing foodservice equipment manufacturers. Denny is an equipment specialist who works with equipment dealers, kitchen designers and operators, helping them to find the best equipment for their needs which typically include increasing productivity, saving space, time and money while improving food quality and consistency. If you are interested in seeing what equipment is new and how it can help your operation, contact Denny. His services are free to equipment buyers.
Nick and Andrea Pope are one of our industry’s “Power Couples”. Nick is an experienced Project Manager at Boelter Companies and his wife Andrea is the Vice President Regional Sales Midwest for Pitco Frialator. These two professionals share a deep understanding of the foodservice equipment business which is only equaled by their commitment to serving their customers in the food industry. If you’ve not met them, you should. They are both delightful and insightful people.
Profile of Hospitality Excellence
Steven Hartenstein: Proprietor/Owner, Lucca Osteria & Bar – Oakbrook
Years in the industry: 46 years
Business Name, and Address: Lucca Osteria & Bar 1415 W 22nd St. Oakbrook IL 60523
Recent Awards and Honors:
Since we have opened in 2021 I was blessed to be awarded the Restaurateur of the Year award for the State of Illinois via the Illinois Restaurant Association. The restaurant was awarded the Restaurant of the Year through your equipment and Manufacturers association. We were awarded Top Italian Restaurants in the suburbs via Oakbrook Magazine as well as Open Table. My partner Claudio Ulivieri received high honors and was awarded the Lucchesi di Mundo award from his home town of Lucca Italy. He was also honored as the Man of the Year from the Italian Chamber of Commerce.
Industry & Civic Involvements:
way and then serve them the freshest and best foods and libations that are in the market. We make people feel like they are “at home.”
What are your top forms of marketing?
We do a great deal of Social media posts as well as Blog post and emails via the Lucca Osteria list. Our team also does a great deal of organic posts. We are also fortunate that many of our guests fill out very positive reviews on line that immensely help our business.
I am the Chairman and on the Board of the Illinois Restaurant Association. I am on the Advisory board of Asafe Haven, Advisory board of the DePaul Hospitality school. On the Board of the Mag Mile association. I am the chairman and on the Board of Lucca Charities which my Partner Claudio and I began in 2021.
Describe Your Business:
People say we are in the Restaurant business but really we are public servants that are truly in the Hospitality business. Hospitality is the forgotten trade which is the key to success in the Restaurant industry.
What differentiates your business?
Genuine hospitality. We have been fortunate to build the most passionate and caring team that I have ever working with-both front and back of house. True hospitality coupled with absolute quality is the key to success.
What percentage of your sales is generated by regulars?
We are presently as approximately 65% regulars and VIPs each shift. It is our goal to continue to touch each and every table with our eyes, our hands or our voice 100% in order to continue to grow in this category. There is nothing more important.
How have you built your customer base?
We touch each and every table in a genuine
What changes have you made to deal with issues affecting your business like higher cost of goods, wages, PTO, benefits, etc.? We continue to monitor and calculate the increase in each of our expenses. We always pay our team fairly and we will always charge what we need to in order to keep our pricing on par or below the competition. We used to be a business of nickels and dimes. Now we are a business of pennies and nickels at best. We need to continue to educate our legislators so that each of them think pro business.
What are your secrets to retaining and attracting staff?
We treat our “staff” like family as well as investors. We set up a 401k plan so that our team understands the importance of operating in a way that continues to exceed our guest expectations. There is nothing more important than respecting your team as well as conducting ongoing coaching and training of your team. We often spend more time with our team than we do with our actual family so it is critical that we each respect each other so that we all stick together.
A great leader surrounds him or herself with individuals that are different than they are as well as that compliment each other. It’s absolutely all about the team!
Time Out Market Chicago Adds to Its Lineup of Chefs and Restaurateurs
Time Out Market Chicago, the food and cultural market that brings the best of the city together under one roof, announces the arrival of three new vendors . Bringing a variety of diverse offerings including authentic Chinese dumplings by QXY, Lebanese cuisine by Libanais and unique donut creations by 2D, Time Out Market Chicago continues to be the destination to discover the best of what the city has to offer all under one roof.
The Maintainenance of Trucks and Fleets Is Paramount
Specialty Coffees Gain Popularity
The average refrigerated or frozen truck body lasts 7 to 9 years. One company that has bucked this trend for nearly 50 years is Chicago based Paramount Truck Body Company. The company is still family owned and operated, with an unwavering dedication to quality and craftsmanship building truck bodies by hand. Visit their offices and body-fabrication facility conveniently located on the near south west side of Chicago and you’ll see truck body builders dedicated to their craft. They build each truck frame to the specifications and needs of each customer. Doors a certain height, width or location? No problem. Split temp sections? No problem. Special body width or length to increase your efficiencies, lighting or access door needs? Never a problem. The Mother and Son leadership team of Karen and Chris O’Leary pride themselves on being the country’s leading specialists in the custom truck body industry, also offering comprehensive repair services, truck graphics and lettering, and routine maintenance. Paramount Truck Body wants to be your trusted partner.
– Find Paramount’s ad on page 2.
Specialty coffee consumption exceeded traditional coffee consumption for the first time, while overall coffee consumption hit a 20-year high, according to recent reports from the National Coffee Association. Other report highlights include an 83% year-over-year increase in ready-to-drink coffee preference. – Beverage Industry
Left to right: 2D Donuts, Libanais spread, QXY Dumplings
AROUND CHICAGO With VALERIE MILLER
Manchamanteles Restaurant
In the vibrant tapestry of Chicago’s culinary scene, Manchamanteles Restaurant stands out as a premier establishment, offering a gastronomic journey through the diverse flavors of the 32 states of Mexico . Nestled in the city’s heart, Bucktown neighborhood, this culinary haven is led by the talented mole-master Chef Geno Bahena.
From the moment you enter, the ambiance exudes warmth and sophistication, setting the stage for a memorable dining experience. The décor effortlessly blends contemporary chic with traditional Mexican elements, creating an inviting atmosphere that complements the culinary adventure that awaits.
One of the hallmarks of Manchamanteles Restaurant is Chef Geno Bahena’s unwavering commitment to authenticity and quality. The menu is a testament to his culinary process, showcasing a rich tapestry of flavors that pays homage to the diverse culinary traditions of Mexico. The emphasis on divine moles, each a masterpiece in its own right, demonstrates dedication to preserving and elevating the essence of Mexican cuisine.
Mole Manchamanteles” is pronounced as “mahn-chah-mahn-TEH-les” in Spanish. It is essentially one of Mexico’s national dishes, known for its unique combination of sweet and savory flavors. The term translates to “tablecloth-Stainer” in English, alluding to its intense nature and potential to stain tablecloths due to its rich mixture of ingredients.
What sets Chef Geno Bahena apart is his ability to infuse every dish with the soulful richness reminiscent of a great aged wine. His culinary creations reflect a profound understanding of flavors, textures, and presentation, making each bite a journey of culinary discovery. His passion transcends the kitchen, leaving an indelible mark on every aspect of the dining experience, with hand-crafted margaritas made with fresh lime juice, 100% blue agave tequila steeped with orange liqueur that add a perfect end to your festivities.
Their staff is attentive and knowledgeable, offering impeccable service that complements the exceptional cuisine. Whether you are a seasoned connoisseur of Mexican cuisine or a newcomer eager to explore its nuances, Manchamanteles Restaurant provides a welcoming and enriching environment for all.
– For more information, visit : manchamantelesrestaurant.com.
Manchamanteles is located at 2009 N. Western Ave. in Chicago, Illinois Hours:
CHEF PROFILE
Naomi Kubo
Sushi By Scratch Restaurants
415 N Milwaukee Ave Chicago, IL 60654
Birthplace: Los Angeles
Current Position: Chef de Cuisine.
First Foodservice Job: Sushi Chef in San Diego ‘04.
Memorable Customers: The ones that keep coming back with snacks, and bring bottles of their private whiskeys. What is the Worst Part of Your Job? Not creating a memorable dining experience.
Favorite Food to Prepare: Breaking down fish (start to finish). What part of the job gives the most pleasure? Making guests laugh. And hearing the noises they make when eating something really good.
If you couldn’t be a chef, what would you be? I would be a tattoo artist. (I like) the idea of permanently tattooing your best work on someone that will walk around showing it off for the rest their lives. Best advice you ever got was: Today you were good, but tomorrow you will be better.
Where do you like to vacation? I have been to South America, Thailand and Japan. I would love to do Europe and Mexico City. What do you enjoy most about FIN? I like the concept of food and the chefs being spoken about in different neighborhoods. Who was your greatest culinary influence? Learning from other line-cooks along the way of the 20 years I have been in this industry. I was able to observe their drive, passion and influences.
Bobby’s Burgers Moves to a Franchise Model
Fast-casual chain Bobby’s Burgers by Bobby Flay has followed up on its seven locations that are within casinos, airports or stadiums with a traditional location in Charlotte, N.C., as its management team moves toward a franchise model. Flay plans to focus on providing input into culinary choices, while the chain also expects to incorporate technology such as stovetops programmed to consistently prepare patties at the desired temperature.
– Source: nrn.com
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Shopper Loyalty Increase
Albertsons’ Safeway stores experienced an 8% year-over-year increase in visits during June while foot traffic to Jewel-Osco and Tom Thumb rose 11%, and visits to Shaw’s increased nearly 12%, according to data from Placer.ai. The data also revealed shopper loyalty is on the rise with more than 56% of shoppers to Safeway visiting the store at least four times per month during the last two years.
Red Gold Sales & Marketing Executive David Halt Retires
One of the Foodservice industry’s top sales and marketing executives has retired from his position as Vice-President of Foodservice at Red Gold, the world’s largest privately held tomato company. David Halt helped the company grow its Foodservice business into a powerhouse during his tenure.
“It was an honor to help build a strategically focused Foodservice Division at Red Gold,” says Halt. “We benefited from the insightful ownership of the Reichart family, great Red Gold employees, and dedication to our core principles and mission.”
“Not everybody trusts paintings but people believe photographs.”
– Ansel Adams
Halt began his career in 1981 at Durkee Foodservice and later at Heinz Foodservice. Prior to joining Red Gold, he worked at Nabisco Foodservice, where he managed the newly created Vending and Alternative Channels Division.
In 1997, David opted to leave large, publicly traded companies to one that is family-owned with a mission to serve the freshest, best-tasting tomatoes in the world. His goal was to significantly grow Red Gold’s Foodservice Division. Until Halt’s arrival, Red Gold’s focus had been primarily into the Retail Grocery channel.
“David’s energetic, team-oriented approach to growing our presence into the Foodservice business made a profound and positive impact on our company’s growth,” says Brian Reichart, President and CEO of Red Gold. “I join all Red Gold employees in thanking him for his 26 years of leadership.”
“I want to thank all Red Gold employees, past and present, for sharing in an incredible journey of building a significant foodservice presence with Corporate and Independent Distributors, Regional restaurant Chains, Contract Management Companies, and K-12 School Districts around the country,” says Halt. “I’ve now passed along my insight from a 43-year foodservice career to a new leadership team at Red Gold and look forward to seeing the company continue to flourish.”
More than Beverages for Caffeine
Consumers are seeking out more than just coffee and energy drinks for a caffeine boost with products like Quantum Energy Squares and Verb Energy Caffeinated Energy Bars hitting the market as a way of providing nutrition along with caffeine. Awake Caffeinated Chocolate comes in individual bites with caramel, dark and milk chocolate varieties while caffeinated gum from Maax Brands comes in Coolmint, spearmint, cinnamon, tropical mango and fruit punch flavors. – Candy & Snack Today Support Your Industry.
David Halt
The Art of Crafting the Perfect Bloody Mary
Chicago excels at breakfast and brunch, and a signature Bloody Mary is always part of the experience. Eleven City Diner, a staple since 2006, has mastered the art of crafting the perfect Bloody Mary. They dedicated eight and a half months to perfecting their Bloody Mary mix, resulting in a blend with a touch of heat and a clean citrus finish. Now available nationwide, their “Serious Mary Mix” can be found throughout the Midwest. Proudly non-alcoholic, it allows you to create your own signature Bloody Mary. And remember, as they say, don’t skimp on the garnish. Now available through Sysco and GFS. For distribution information, contact: info@eleven-ro.com or go to seriousmarymix.com.
Wherehouse Beverage’s Wynk Brand Offers
Low-Dose Cannabis Seltzer
Wherehouse Beverage Co., the makers of the award-winning Wynk zero-calorie, zero-hangover cannabis seltzer, announced the launch of its most extensive marketing campaign to date. Themed “Get Together,” this 360-degree program aims to foster genuine connections in an increasingly digital world.
This campaign, fueled by Wynk’s remarkable 300% yearover-year growth in June, will meet growing consumer demand and bring alcohol alternatives like low-dose THC seltzers further into the mainstream.
“Our consistent sales growth in liquor stores, bars, and restaurants demonstrates a clear appetite for a new kind of adult beverage,” said Angus Rittenburg, CEO & Co-Founder of Wherehouse Beverage Co. “People are replacing their alcoholic drinks with Wynk because it offers a similar social buzz, but without the downsides.”
Rittenburg continued, “Despite regulatory complexities and substantial investments in compliance to make our products available for consumers, the burgeoning demand for low-dose cannabis beverages is reshaping the adult beverage landscape in a way that can’t be ignored. This 360 advertising campaign plays a crucial role in our ongoing regulatory battle by mainstreaming the product and portraying cannabis consumption in a manner akin to traditional alcohol marketing.”
“Get Together” will roll out across multiple states, with a major focus on Chicago, a city that has embraced the social consumption of cannabis beverages.
“The question is not whether we will barbecue, but how we will barbecue.” – Joan Z. Borysenko
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Airlines Reporting Corp. (ARC) announced that U.S.-based travel agency air ticket sales totaled $53 billion from January to June 2024 - the highest total recorded by ARC for a consecutive six-month period.
Darden Buys Chuys for $605M
2024 Shmoozefest Dates
Monday, Sept. 9
Monday, Dec. 2
Darden Restaurants, the parent of Olive Garden, LongHorn Steakhouse and other casual-dining brands, is acquiring Chuy’s Tex-Mex for $605 million in cash, the company announced recently. The 101-unit, Austinbased Chuy’s is known for its scratch-made Tex-Mex cuisine and the funky, eclectic atmosphere of its restaurants. It will be the first Mexican chain in Darden’s portfolio. Chuy’s owns and operates all of its restaurants, which aligns with Darden’s operating philosophy. “Chuy’s is a differentiated brand within the full-service dining industry with strong performance and growth potential,” said Darden President and CEO Rick Cardenas in a statement. “Based on our criteria for adding a brand to the Darden portfolio, we believe Chuy’s is an excellent fit that supports our winning strategy.” It is the second acquisition for Darden in as many years. It completed a deal for Ruth’s Chris Steak House last summer.
– Restaurant Business
Coffee Fest is the specialty coffee B2B event that attracts owners, operators, and anyone interested in growing their specialty coffee & tea business career. Coffee Fest- A Community With Coffee At Heart will take place October 11-12,2024 at the Minneapolis Convention Center. Congratulations to Grecian Delight / Kronos on celebrating their 50th anniversary! This legacy, crafted by founder Peter Parthenis Sr. and carried forward by his son, President and CEO Peter Parthenis Jr., is a testament to an unwavering commitment to excellence. El Vaquero Mexican Restaurant announces the launch of its new comprehensive beverage menu at all 20 locations across Ohio and in southern Michigan. The novel menu includes revamped guest favorites, new margaritas, specialty cocktails and an expanded tequila list.
Experiential Brands, a leading portfolio of fast casual restaurant brands, announced the launch of its latest venture, SocialBites
Food Hub now open in the Atlanta area. More than a food hall, this innovative dining concept brings multiple unique restaurant concepts - The Original Hot Chicken, INKED Tacos, Flametown Burgers, and Pinsa Roman Pizza under one roof. Ghirardelli Chocolate company opens its first-ever New York Ghirardelli Chocolate & Ice Cream Shop in the Empire State Building. The announcement marks two icons coming together – the building that has long defined the New York City skyline, and the country’s oldest, continually operating premium chocolate brand, originally founded in San Francisco in 1852. Gluten Intolerance Treatment
The Inn at Stonecliffe, an iconic, luxury property on Mackinac Island in Northern Michigan which recently reopened following a $40-million property-wide transformation, is featured as one of the exciting new places to stay in TIME’s annual list of the World’s Greatest Places, which highlights 100 extraordinary destinations to visit and stay. Market to Reach US$ 2.5 Billion by 2034, Growth at CAGR 13.9% | Report by Transparency Market Research, Inc. The rising diagnosis rates of gluten intolerance and celiac disease globally are a significant factor driving the market. Kohler Food & Wine - the Midwest’s premier epicurean weekend kicks-off on Thursday, October 17, 2024 in Kohler, Wisconsin. Headlining Talent will include Scott Conant, Andrew Zimmern, Maneet Chauhan, Dominique Crenn, Ronnie Woo, Michael Hunter, and Jamika Pessoa. Meals on Wheels America announces partnership with Doordash to support delivery efforts across the country. The two organizations team up to provide local Meals on Wheels programs with a cost-effective, convenient delivery alternative to ensure homebound older adults always receive the nutritious meals they need. Morinaga & Co., Ltd, the holding company of Morinaga America, Inc., announces its second North American manufacturing facility in Mebane, North Carolina. The company will invest over $130 million to construct the new facility, which will support increased production for the HI-CHEW brand, the immensely fruity, intensely chewy candy. Qdoba, one of America’s leading Mexican fast-casual restaurant brands, has been named by USA Today 10 Best Readers’ Choice Awards as the nation’s “Best Fast Casual Restaurant” for the sixth consecutive year! The global foodservice disposables market size is estimated to grow by USD 10.65 billion from 20242028, according to Technavio. The market is estimated to grow at a CAGR of over 4.78% during the forecast period. Growth of food delivery and takeaway markets is driving market growth, with a trend towards rising adoption of online ordering and delivery services.
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Off-Premise Platform for Profitability Primer
By Sterling Douglass,
Co
Founder and CEO of Chowly
Small and medium-sized businesses (SMBs), especially restaurants must pay attention to their digital storefront as much as their physical storefront. Large restaurant chains are already doing this and capitalizing on this evolving consumer preference. SMB’s need technology that helps them manage everything outside of their four walls. Outside the four walls can fall into two categories: Ordering and Digital Experience. Customers are ordering from outside the four walls and they are experiencing the restaurant
digitally more than they are physically. The restaurants who are thinking about this are winning more customers and getting more sales to keep up with historically high food and labor costs. In the next four years, restaurants who leverage technology to master everything outside their four walls will be the ones who survive. The ones who don’t will struggle. Restaurant technology is currently consolidating and making it easier for restaurants to manage with less vendors. Technology companies need to continue this simplification to succeed and better serve their restaurant customers.
All About Personnel founder and president Stephanie Tempo was recently published in the Illinois Manufacturer Association magazine, highlighting the importance for suppliers and manufacturers to avoid becoming complacent with their hiring needs by creating, implementing and following key performance indicators (KPI’s) which ensures the manufacturer receives qualified employees from their staffing company, keep ing productivity high while helping the supplier to improve safety and reduce training time by keeping their staffing company accountable.
– You can find the
ad on page 3.
Todd Penegor Named Papa Johns President, CEO
Papa John’s International, Inc. announced that its Board of Directors has appointed Todd Penegor as President and Chief Executive Officer, effective immediately. Mr. Penegor has also joined the Company’s Board of Directors. He succeeds Ravi Thanawala, who has served as Interim CEO since March 2024 and will continue in his role as Chief Financial Officer. Mr. Penegor, most recently President and Chief Executive Officer of The Wendy’s Company, is a proven leader with 20 years of experience in the restaurant and consumer goods industries. During his tenure as President and Chief Executive Officer of Wendy’s, the company achieved substantial growth in sales, earnings and new restaurant counts, including the expansion of Wendy’s footprint to more than 7,000 restaurants worldwide and the 12th consecutive year of same-restaurant sales growth, among other achievements. Prior to Wendy’s, Mr. Penegor held key leadership roles at Kellogg Company and Ford Motor Company.
– Restaurant News Resource
“Happiness
is having a large, loving, caring, close-knit family in another city.”
– George Burns
New Walmart Distribution Center Handles Perishables
Walmart has opened a 730,000-squarefoot perishable distribution center in Lancaster, Texas, that can service up to 175 stores in North Texas. The facility, which processes items like eggs,
dairy and produce, features advanced automation technology, enhances the retailer’s supply chain efficiency and supports its growth in the region.
– Source: Dallas Morning News
Culinary Excellence and Compassion Unite to Raise Funds for the ACS
The American Cancer Society is thrilled to announce the 11th Annual Taste of Hope, returning to the Navy Pier Grand Ballroom. This celebrated event, taking place on November 7, brings together Chicago’s gastronomic enthusiasts and award-winning chefs to raise a toast to the fight against cancer. This year’s event marks a significant milestone, having raised over $4.3 million to date. The funds support the American Cancer Society’s mission to eliminate cancer as a major health threat. Top co-title sponsors ADM and Kemper exemplify the event’s spirit of generosity, demonstrating their commitment to making a difference.
The evening promises indulgence with offerings from over 30 Chicagoland restaurants, including the likes of Lula Cafe, RPM Italian, Swift & Sons, Tao, AVEC, Sifr, Tanta, Verzenay, Formento’s, RPM Seafood, Galit Restaurant, Nature’s Fynd, Big Shoulders Coffee, Taste of the Philippines, and 8 Hospitality. This year, Lula Cafe, led by James Beard Award-winning chef Jason Hammel, joins the event, bringing its renowned farmto-table excellence to the cause.
Taste of Hope calls on every Chicagoland foodie to join the cause and underscore the urgency of continued support. Buy your tickets now and be part of this impactful evening! Don’t miss the chance to make a difference in the fight against cancer.
Taste of Hope Event Details:
• Date: November 7, 2024
• Location: Navy Pier Grand Ballroom, 840 E Grand Ave, Chicago, IL 60611
• For more information visit: chicagotasteofhope.org
Refillable Packaging Could Address Environmental, Consumer Needs
Refillable packaging offers “a powerful trifecta of environmental, economic and user experience benefits,” writes Balaji Jayaseelan, sustainability chief at Berlin Packaging. Jayaseelan adds that personal care, home care and food products are poised to lead the way, but that not everything is a candidate because safety is a primary consideration. But overall, using refillable packages is a good way to relate to Generation Z and millennials.
– Source: Crain’s Chicago Business
California Fig Season Gets Early Start
Due to the extreme heat, the main harvest of the California Fresh Fig started a couple weeks earlier than usual, according to the California Fresh Fig Growers Association, and the fruit will be beautiful and plentiful well into the fall. “After years of drought and fires, California fig orchards are the healthiest they’ve been in years,” says Karla Stockli, Chief Executive Officer of the California Fresh Fig Growers Association. “This promises to be one of the best California Fresh Fig seasons we’ve ever seen!” California’s fig growers continue to plant additional acres to meet consumer demand. From increased menu offerings in the restaurant industry to sampling and displays at grocery retailers, a comparable size crop to last year’s nearly 10 million pounds will be harvested in 2024.
Wingstop’s Sandwich Drives Growth
Wingstop reported a 28.7% jump in second-quarter US same-store sales, topping a 16.8% rise in the same period last year, fueled by the rise of digital sales and the popularity of the chicken sandwich the chain rolled out two years ago. Wingstop aims to triple its footprint to 6,000 domestic units and 10,000 global locations. – Restaurant Business
Families Are Dining Out More Frequently
Families are dining out more often, with a primary goal of saving time and effort, according to a national study conducted by Affinity Group. The study highlights a significant trend in family dining habits, with convenience and value emerging as the top priorities when selecting a restaurant. The study, which polled 491 families across the country, found that 74% of families report dining out more often this year compared to last. This
significant increase reflects the changing lifestyles and priorities among families. One of the key reasons cited for this uptick in family dining is the desire to save time and effort. With busy schedules and a hectic work-life balance, families are turning to restaurants to alleviate some of the stress and burden of preparing meals at home. In fact, 60% of families surveyed reported that they dine out specifically to save time and effort. – Affinity Group
Hilton Remains Respected Among Travelers
Leading global hospitality brand, Hilton, received widespread recognition in the Travel and Leisure 2024 World’s Best Awards, one of the most prestigious awards in the travel industry, selected entirely by Travel and Leisure readers. Nineteen properties representing six of Hilton’s industry-leading brands – Waldorf Astoria Hotels & Resorts, LXR Hotels & Resorts, Conrad Hotels & Resorts, Hilton Hotels & Resorts and Curio Collection by Hilton werew recognized in the highly regarded annual list in 2024, across 16 separate award categories.
Uncle Nearest Premium Whiskey, the most awarded bourbon and American whiskey brand for five years running, is set to launch its ‘Lost Chapter’ series. The collection of limited edition whiskeys will give fans access to unreleased chapters of Uncle Nearest Founder and CEO Fawn Weaver’s acclaimed book, Love & Whiskey: The Remarkable True Story of Jack Daniel, His Master Distiller Nearest Green, and the Improbable Rise of Uncle Nearest. Love & Whiskey has dominated the New York Times best-sellers list, in addition to being named on USA Today and Publisher’s Weekly best-seller lists and securing the number one selling book spot at Hudson Booksellers in airports across the country.
Uncle Nearest’s ‘Lost Chapter 1 - 777’ Single Barrel bottle unlocks the first lost chapter of Fawn Weaver’s “Love and Whiskey”
– PRNewsfoto/Uncle Nearest Premium Whiskey
New Innovative Potato Dishes
Restaurants are innovating with potato dishes to court consumers craving new twists on familiar foods . Chains such as Sonic Drive-In, Arby’s and Long John Silver’s are updating their potato offerings with new varieties and toppings, and independent eateries are sourcing local potatoes and experimenting with unique preparations.
– Source: nrn.com
“You miss 100% of the shots you don’t take.” – Wayne Gretzky
Nuggets
The U.S. Postal Service announced it will pay tribute to the health care community with a new commemorative Forever stamp. In conjunction with the U.S. Department of Health and Human Services, USPS will recognize health care workers, who dedicate their lives to protect our health, safety and well-being, often at great personal risk.
Bar K , the innovative dog park, bar, and restaurant with locations in Kansas City, St. Louis, and Oklahoma City, has been named “Best Dog Bar” in the USA Today 2024 Readers’ Choice Awards. This recognition, awarded through a popular vote following a selection by a panel of experts and USA Today editors, highlights Bar K’s unique contribution to the pet and hospitality industry. Based in Louisville, Kentucky, Thorntons, part of the bp portfolio, operates more than 200 stores that provide high quality fresh foods, beverages, and fuel in six states: Kentucky, Illinois, Indiana, Ohio, Tennessee and Florida. Thorntons’ mission is to be people’s favorite place to stop when they are on-the-go and people’s favorite place to work. Feeding America research finds nearly 12 million adults ages 50 and over experienced food insecurity in 2022. In 2022, 6.9 million out of 79 million seniors in the United States were food insecure, the most recent year for which data is available. In that same year, 4.9 million out of 41 million older adults were food insecure.
Labor Day is a federal holiday in the United States celebrated on the first Monday of September to honor and recognize the American labor movement and the works and contributions of laborers Labor Day falls on September 2, 2024.
Norwegian Cruise Line , the innovator in global cruise travel with a 57-year history of breaking boundaries, today announced its 2026 spring/summer itineraries to The Caribbean, Bahamas, Bermuda, Alaska, and Canada and New England, as well as a new season of voyages from the Port of Philadelphia (PhilaPort) for the first time in many years. Ohio Stadium located in Columbus, Ohio nestled
snugly on the banks of the Olentangy River is one of the most recognizable landmarks in all of college athletics. With its present seating capacity of 102,780, Ohio Stadium is the fourth-largest on-campus facility in the nation. OpenTable launched Icons, a new, city-specific destination within the platform for diners to discover and book the hottest and most indemand tables. Icons was designed to reflect the iconic status of these restaurants with enhanced branding and an elevated search experience. Reynolds Kitchens Parchment Paper is an essential tool for baking treats and savory foods with ease. If you’re a baking enthusiast, parchment paper is a must-have for baking cakes, brownies, cookies, pies, tarts, breads, and muffins in the oven. When using parchment paper for cookies, make sure it doesn’t hang over the edges or touch the oven walls to avoid burning it.
Rosh Hashanah, the Jewish New Year, is one of Judaism’s holiest day. The holiday begins at sundown on October 2 and continues through nightfall on October 4, 2024 and is celebrated with candle lighting in the evenings, festive meals with sweet delicacies during the night and day and prayer services. Thousand Trails campgrounds and Encore RV resorts, which provide vacationers the opportunity to enjoy the outdoors in top camping and resort destinations across the nation, announced that 50 of their properties received the 2024 Tripadvisor Travelers’ Choice award. Ty Warner, owner of the largest manufacturer of soft toys in the world, unveiled Beanie Bouncers, his fresh take on the #1 selling toy of all time: the ball. A brand-new product from the maker of Beanie Babies, the Bouncers bounce sky-high and are totally wrapped in the softness of plush.
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Food Photo Studio Page 22
ADVERTISING
Food Industry News
630-283-0038
847-699-3300
View Outdoor 312-241-1303
AIR CONDITIONING-SYSTEMS CLEANING
Olympia Maintenance
AIR FILTERS-SALES & SERVICE
708-344-0344
Olympia Maintenance 708-344-0344
APPETIZERS
Bari Beef Page 16 847-895-7555
Candelite Frozen Pizzas Page 06 224-567-0994
ARCHITECTS
Sarfatty Associates
ARIEL LIFTS
847-920-1100
Voss Equipment 708-596-7000
ARTIFICIAL INTELLIGENCE(AI) CONSULTANTS
IT Impact Inc 312-806-7438
ASIAN FOOD PRODUCTS
Kikkoman Sales USA 630-954-1244
ASPHALT SERVICES
WPC Asphalt Services 847-923-8635
ASSOCIATIONS
GARC Page 25 847-824-6941
Illinois Restaurant Association Page 07 312-787-4000
Wisconsin Restaurant Association 608-216-2809
ASSOCIATIONS & TRADES
Illinois Pork Producers Association 217-529-3100
Specialty Food Show 212-482-6440
ATTORNEYS
Reveliotis Law PC Page 28 312-230-0160
AUCTIONS
Rick Levin & Associates Page 17 312-440-2000
AUCTIONS & LIQUIDATIONS
K & L Liquidation Page 18 847-854-9913
Chesterfield Awnings Page 04
AWNINGS - SALES & SERVICE
Thatcher Oaks Awnings Page 13
BAGS-CUSTOM PRINTED
Bulldog Packaging
BAKERS-WHOLESALE
Eli’s Cheesecakes Page 42
Il Mulino di Valenzano Bakery Page 10
Lezza Spumoni & Desserts Page 21
Ideal / Jarosch Bakery
JR Dessert Bakery
BAKERY-PRODUCTS
Chef’s Kitchen/Dearborn Page 18
708-596-4434
630-833-5700
630-458-1152
773-736-7417
847-671-5216
708-547-5969
773-631-6897
773-465-6733
773-801-1600
Instantwhip Chicago Page 42 773-235-5588
BAKLAVA
Libanais Sweets
BANNERS & POSTERS
Accurate Printing
BAR STOOLS
Chicago Booth Page 46
Trendler Inc
847-329-5060
708-824-0058
773-378-8400
773-255-4407
Waco Manufacturing 312-733-0054
BAR SUPPLIES
Ramar Supply Co Page 26
708-233-0808
Schultz Supply 708-652-2020
BATCH FREEZERS
Kool Technologies Page 44
BBQ SAUCE
630-483-2256
Mumbo BBQ Sauce Page 46 773-994-8889
Ken’s Foods 800-633-5800
BBQ SAUCE- RUBS & SEASONINGS
Pork Mafia Inc Page 02 312-543-5368
BEEF
773-376-8280
info@americaneagle.com 877.WEBNOW.1 (877.932.6691)
MacCARB Page 22
BEVERAGES
Boba Direct Page 42
BOBA DRINK SUPPLIES
Boba Direct Page 42
BOOTHS
Chicago Booth Page 46
Waco Manufacturing
BOOTHS-UPHOLSTERERS
877-427-2499
866-4US-BOBA
866-4US-BOBA
773-378-8400
312-733-0054
Chicago Booth Page 46 773-378-8400
CALAMARI
Fisherman’s Pride Page 05
CANNOLI & CANNOLI PRODUCTS
800-543-2110
Lezza Spumoni & Desserts Page 21 708-547-5969
CARAMEL APPLES
Morkes Chocolates Page 21 847-359-3454
CARPET CLEANING
Sexton Group Floor Care Page 45 847-827-1188
CARRY OUT PACKAGING
Bulldog Packaging 630-458-1152
CARRYOUT & CATERING PACKAGING
Alfa Restaurant Supply 773-588-6688
CASH & CARRY OUTLETS
Chef’s Kitchen/Dearborn Page 18 773-801-1600
CHAIRS
Trendler Inc
CHAIRS-COMMERCIAL
773-255-4407
Chicago Booth Page 46 773-378-8400
Waco Manufacturing 312-733-0054
CHARCUTERIE ITEMS
Specialty Food Show 212-482-6440
CHEESECAKES
Eli’s Cheesecakes Page 42 773-736-7417
CHEESES
Wiscon - Caputo Cheese Page 11 708-450-0074
Specialty Food Show 212-482-6440
CHICKEN-PROGRAMS
FSI/Foodservice Solutions
CHILI
847-719-6088
Bistro Soups (Div of Vienna Beef) 773-278-7800
CLASSIFIED ADVERTISING
Food Industry News
CLEANING PRODUCTS
CO2
847-699-3300
C-Soap a div of CSI Coker Service Page 44 888-908-5600
SuperClean 847-361-0289
MacCARB Page 22 877-427-2499
COFFEE ROASTERS
Tec Foods Inc
773-638-5310
Tugboat Coffee 630-390-6613
COFFEE SHOP PRODUCTS
Boba Direct Page 42 866-4US-BOBA COLD STORAGE
Perishable Distribution Solutions Page 31 888-491-1641
COMPRESSED GAS
MacCARB Page 22 877-427-2499
CONFECTIONS & CHOCOLATES
Morkes Chocolates Page 21 847-359-3454
CONSULTANTS - BBQ
Pork Mafia Inc Page 02 312-543-5368
CONTRACT LABOR SERVICES
All About Personnel Page 03 630-336-6238
Atlas Employment Services Page 19 847-671-1557
CONTRACT MANUFACTURING
Bistro Soups (Div of Vienna Beef) 773-278-7800
COOKING EQUIPMENT
Ramar Supply Co Page 26 708-233-0808
Berkel Midwest 800-921-9151
COOKING EQUIPMENT-REPAIR
Mr Appliance of West Loop Page 46 312-626-5467
Berkel Midwest 800-921-9151
CORNED BEEF-FRESH
Vienna Beef
CORPORATE GIFTS
Vienna Beef
CRACKERS
Specialty Food Show
CREDIT CARD PROCESSING
CardConnect-Clover Systems
CREPE BATTER
Tec Foods Inc
DAIRY-DISTRIBUTOR
Instantwhip Chicago Page 42
DATABASE SOFTWARE CONSULTING
DELIVERY SERVICE
Delivery First Page 10 312-900-9868
DESSERT SUPPLIES
Fox Valley Farms 630-231-3005
DESSERTS
Chicago Sweet Connection Page 48 773-283-4430
Eli’s Cheesecakes Page 42 773-736-7417
Fox Valley Farms 630-231-3005
DESSERTS-WHOLESALE
Lezza Spumoni & Desserts Page 21 708-547-5969
DIRECT MAIL PROGRAMS
Food Industry News 847-699-3300
DISHWASHING & CHEMICALS
C-Soap a div of CSI Coker Service Page 44 888-908-5600
DISINFECTING SERVICES
Sexton Group Floor Care Page 45 847-827-1188
DISPOSABLE PACKAGING
Wan Xin Lin inc Page 15 773-648-0766
Berkel Midwest 800-921-9151
DONUTS
Morkes Chocolates Page 21 847-359-3454
DRAM SHOP INSURANCE
Heil & Heil Insurance Agency Page 14 847-866-7400
DRAPERIES-CLEANING
Sexton Group Floor Care Page 45 847-827-1188
DUCT CLEANING
Enviromatic Corp of America Page 32 800-325-8476
Olympia Maintenance 708-344-0344
EGGS
Meadowbrook Egg & Dairy Company 773-523-8861
EMPLOYEE HANDBOOKS
Employco USA Page 47 630-920-0000
EMPLOYMENT ATTORNEYS
Rob Bernstein - Laner Muchin 312-342-7778
EMPLOYMENT LAW
Laner Muchin 312-467-9800
ENERGY BROKER
Century Energy Solutions Page 18 630-817-3164
ETHNIC FOODS
Alexandra’s Foods Page 07 773-282-3820
Kikkoman Sales USA 630-954-1244
FAUCETS - COMMERCIAL
The Faucet Professionals Page 06 847-282-0075
FILTERS-EXHAUST SYSTEMS
Olympia Maintenance 708-344-0344
FIRE SUPRESSION SYSTEMS
Fox Valley Fire & Safety Page 40 847-695-5990
FLOOR INSTALLATION & MAINTENANCE
Sexton Complete Floor Care Page 45 847-827-1188
FOOD DISTRIBUTORS
Chef’s Kitchen/Dearborn Page 18 773-801-1600
Devanco Foods Page 43 847-228-7070
Anichini Brothers 312-644-8004
B & B Food Services 815-834-2621
Chef’s Quality Meats 708-333-0880
Cugini Distribution 708-695-9471
Olympia Food Industries 847-349-9358
Performance Foodservice 630-896-1991
Tec Foods Inc 773-638-5310
Wilkens Foodservice 708-235-0788
FOOD MANUFACTURING EQUIPMENT
DC Norris North Ameica 231-632-4462
FOODSERVICE EQUIPMENT-REPAIR
CSI Page 22
Ice Solutions 24 Page 14
Berkel Midwest
Cobblestone Ovens
FOODSERVICE PACKAGING & DISPOSABLES
888-908-5600
847-987-9738
800-921-9151
847-635-0172
Kranz Inc Division of Imperial Dade 630-254-6666
FOODSERVICE- LAYOUT & DESIGN
Losurdo Inc
630-833-4650 Sarfatty Associates 847-920-1100
FOODSERVICE-EQUIPMENT PARTS CSI Page 22 888-908-5600 Berkel Midwest 800-921-9151
Cobblestone Ovens 847-635-0172
FOODSERVICE-SUPPLIES
773-278-7800
773-278-7800
212-482-6440
224-325-4466
773-638-5310
773-235-5588
IT Impact Inc 312-806-7438
DECOR
Zap Props
773-376-2278
FOOD PHOTOGRAPHY
Food Photo Studio Page 22 630-283-0038
Food & Bev Deli 773-664-4024
FOOD PRODUCTS
Devanco Foods Page 43 847-228-7070
Wiscon - Caputo Cheese Page 11 708-450-0074
Neil Jones Food Company 800-543-4356
Olympia Food Industries 847-349-9358
Specialty Food Show 212-482-6440
FOODSERVICE EQUIPMENT
Redco Foodservice Equipment Page 16 800-722-5460
Thunderbird Food Machinery Page 26 866-451-1668
Berkel Midwest 800-921-9151
DC Norris North America 231-632-4462 Losurdo Inc 630-833-4650
HEATING & AIR CONDITIONER SERVICE & REPAIR
Mechanical 24 Page 14 847-987-9738
HELIUM
MacCARB Page 22 877-427-2499
HISPANIC FOOD DISTRIBUTION
B & B Food Services
HOOD EXHAUST & FAN CLEANING
Enviromatic Corp of America Page 32
815-834-2621
800-325-8476
Olympia Maintenance 708-344-0344
HOT DOGS
Crawford Sausage
KITCHEN-EXHAUST SYSTEMS/CLEANING
Enviromatic Corp of America Page 32 800-325-8476
Olympia Maintenance 708-344-0344
KNIFE-SHARPENING SERVICE
Cozziini Brothers Inc Page 27 888-846-7785
LABEL PRINTERS
Edwards Label Printing 847-663-6600
LABOR SAVING EQUIPMENT
DC Norris North America 231-632-4462
LAW FIRMS
773-277-3095
Red Hot Chicago 800-249-5226
Vienna Beef 773-278-7800
ICE CREAM
Homer’s Gourmet Ice Cream Page 19 847-251-0477
Instantwhip Chicago Page 42 773-235-5588
Capannari Ice Cream 847-392-2277
Fox Valley Farms 630-231-3005
ICE CREAM EQUIPMENT REPAIR & SUPPLY
Kool Technologies Page 44 630-483-2256
ICE CREAM-EQUIPMENT & SUPPLY
Kool Technologies Page 44 630-483-2256
ICE CREAM-YOGURT
Instantwhip Chicago Page 42 773-235-5588
ICE MACHINE REPAIR & SANITIZING
Major Appliance Service 708-447-4100
ICE MACHINES
Redco Foodservice Equipment Page 16 800-722-5460
ICE MACHINES-SALES-RENTAL OR LEASING
Empire Cooler Service Page 08 312-733-3900
Ice Solutions 24 Page 14 847-987-9738
INSURANCE
Cacciatore Insurance Page 06 312-264-6055
Heil & Heil Insurance Agency Page 14 847-866-7400
ISU Northwest Insurance Services 847-310-0400
Society Insurance 888-576-2438
WM Schwartz Insurance/Gus Romas 847-525-2846
INSURANCE SERVICES
Cacciatore Insurance Page 06 312-264-6055
INSURANCE UNDERWRITTING
Society Insurance 888-576-2438
INSURANCE-INDUSTRIAL & COMMERCIAL
Cacciatore Insurance Page 06 312-264-6055
Heil & Heil Insurance Agency Page 14 847-866-7400
INTERIOR DESIGNERS
Sarfatty Associates 847-920-1100
INTERNET ADVERTISING
Food Industry News 847-699-3300
INTERNET PROVIDERS - COMMERCIAL
Astound Broadband 312-270-5408
ITALIAN BEEF
Bari Beef Page 16 847-695-7555
Devanco Foods Page 43 847-228-7070
Serrelli’s Foods Page 25 877-385-BEEF
Red Hot Chicago 800-249-5226
ITALIAN FOOD SPECIALTIES
E Formella & Sons Page 13 877-598-0909
ITALIAN SAUSAGE
Anichini Brothers 312-644-8004
JANITOR-SUPPLIES
Ramar Supply Co Page 26 708-233-0808
Kranz Inc Division of Imperial Dade 630-254-2666
JAPANESE-FOOD PRODUCTS
Kikkoman Sales USA
JUICER REPAIR & MAINTENANCE
630-954-1244
Berkel Midwest 800-921-9151
Up ‘N Adam Service and Supply Inc 877-876-2326
JUICERS-FRUIT & VEGETABLES
Berkel Midwest
KETCHUP
Red Gold
KITCHEN EQUIPMENT
800-921-9151
765-557-5500
A D E Foodservice Equipment 630-628-0811
Berkel Midwest 800-921-9151
KITCHEN FLOORING
Sexton Complete Floor Care Page 45 847-827-1188
Tuckey Law Page 32 312-701-2200
Laner Muchin 312-467-9800
LINEN SUPPLY & RENTAL SERVICE
Cosmopolitan Textile 773-254-6100
LIQUOR LIABILITY INSURANCE
Heil & Heil Insurance Agency Page 14 847-866-7400
LOGISTICS COMPANIES
Perishable Distribution Solutions Page 31 888-491-1641
MATERIALS HANDLING EQUIPMENT
Voss Equipment 708-596-7000
MAYONNAISE
Columbus Vegetable Oils Page 41 773-265-6500
MEAT DISTRIBUTORS
Wagyu Stars 312-866-4712
MEAT PROCESSING EQUIP SALES & SERVICE
Berkel Midwest 800-921-9151
MEAT-SPECIALTY
Specialty Food Show 212-482-6440
MEAT-WHOLESALE
Devanco Foods Page 43 847-228-7070
New S B L Inc Page 20 773-376-8280
Park Packing Company Page 03 773-254-0100
Anichini Brothers 312-644-8004
Chef’s Quality Meats 708-333-0880
International Meat Company 773-622-1400
MEATS -WHOLE PIGS-GOATS-LAMB
Park Packing Company Page 03 773-254-0100
MEDITERRANEAN FOODS
Olympia Food Industries 847-349-9358
MENUS-CUSTOM PRINTED
Accurate Printing 708-824-0058
MEXICAN FOOD PRODUCTS
B & B Food Services 815-834-2621
MILK
Instantwhip Chicago Page 42 773-235-5588
NEIGHBORHOOD MARKETING
LED Billboard Trucks 312-924-7979
NITROGEN
MacCARB Page 22 877-427-2499
OILS & FATS-COOKING
Columbus Vegetable Oils Page 41 773-265-6500
OILS & SHORTENING
Columbus Vegetable Oils Page 41 773-265-6500
OILS & VINEGAR
Pastorelli Foods Page 11 800-SOSAUCY
OILS-COOKING/BULK
Columbus Vegetable Oils Page 41 773-265-6500
OLIVE OILS
Columbus Vegetable Oils Page 41 773-265-6500
ORGANIC FOODS
Pastorelli Foods Page 11 800-SOSAUCY
OUTSOURCED DELIVERY SERVICE
Delivery First Page 10 312-900-9868
OVENS-PIZZA
N. American Pizza & Culinary Academy Page 09
630-395-9958
Cobblestone Ovens 847-635-0172
OVENS-SALES & SERVICE
Cobblestone Ovens 847-635-0172
PAINTING CONTRACTORS
Sexton Group Floor Care Page 45 847-827-1188
PALLET JACKS
Voss Equipment
PALLETS - ALL TYPES
PAPER-PRODUCTS
Ramar Supply Co Page 26
708-233-0808
Alfa Restaurant Supply 773-588-6688
PARTY-FAVORS & SUPPLIES
Ramar Supply Co Page 26 708-233-0808
PASTA-FRESH AND FROZEN Cugini Distribution 708-695-9471
Chicago Sweet Connection Page 48 773-283-4430
PATIO ENCLOSURES
Thatcher Oaks Awnings Page 15 630-833-5700
PATIO
708-596-7000
Walnut Grove Packaging Page 15 217-268-5112
PANCAKE-BATTER & MIX
Tec Foods Inc
773-638-5310
RACKING-PALLET
Voss Equipment
RE-UPHOLSTERY
708-596-7000
Chicago Booth Page 46 773-378-8400
REAL ESTATE LAW
Reveliotis Law PC Page 28 312-230-0160
REFRIGERATION
Redco Foodservice Equipment Page 16
REFRIGERATION EQUIPMENT REPAIR
CSI Page 22
800-722-5460
888-908-5600
Kool Technologies Page 44 630-483-2256
Mechanical 24 Page 14 847-987-9738
REFRIGERATION SERVICE
Ice Solutions 24 Page 14 847-987-9738
REFRIGERATION-EQUIP/COMMERCIAL
Custom Cooler & Freezer Page 17
630-879-3131
Schultz Supply 708-652-2020
RESTAURANT CONSULTANTS
Forklift Restaurant Consulting Page 19 312-493-6310
Stanovich Hospitality 708-359-1911
RESTAURANT EQUIPMENT
Wood Food Systems Page 25
847-949-9663
Berkel Midwest 800-921-9151
DC Norris North America 231-632-4462
FSI/Foodservice Solutions
Losurdo Inc
847-719-6088
630-833-4650
Schultz Supply 708-652-2020
RESTAURANT EQUIPMENT & SUPPLIES
Custom Cooler & Freezer Page 17 630-879-3131
Federal Supply USA Page 23 847-623-1310
Ramar Supply Co Page 26 708-233-0808
Alfa Restaurant Supply 773-588-6688
Berkel Midwest
800-921-9151
Flat 855-999-3528
Schultz Supply 708-652-2020
RESTAURANT EQUIPMENT PARTS
CSI Page 22
888-908-5600
Berkel Midwest 800-921-9151
RESTAURANT EQUIPMENT REPAIR
CSI Page 22 888-908-5600
RM Services Page 10 331-300-7955
Berkel Midwest 800-921-9151
Up ‘N Adam Service and Supply Inc 877-876-2326
RESTAURANT EQUIPMENT REPAIR SERVICE
Mr Appliance of West Loop Page 46 312-626-5467
Berkel Midwest 800-921-9151
Cobblestone Ovens 847-635-0172
Major Appliance Service 708-447-4100
RESTAURANT EQUIPMENT-NEW & USED
K & L Liquidation Page 18 847-854-9913
March Quality Used & New Equip Page 14 800-210-5895
Berkel Midwest 800-921-9151
RESTAURANT INSURANCE
Society Insurance
RESTAURANT MANAGEMENT SOFTWARE
888-576-2438
Toast Page 04 224-659-6534
RESTAURANT REAL ESTATE SALES
John Moauro/Realty Executives 708-361-1150
Nick Dibrizzi/Coldwell Banker 708-562-9328
Ted Aretos/ Eatz & Associates 815-761-8334
RESTAURANT-DESIGNERS
Losurdo Inc
630-833-4650
Sarfatty Associates 847-920-1100
RESTAURANT-MANAGEMENT SYSTEMS
Chef Tec Page 24 800-447-1466
ROOF TOP GREASE CONTAINMENT SYSTEMS
Enviromatic Corp of America Page 32 800-325-8476
ROOFS-SALES-REPAIR & MAINTENANCE
Care Sheet Metal & Roofing Page 12 708-387-9784
SALAD-DRESSINGS
Ken’s Foods
SALAD-DRESSINGS & OILS
SAUSAGE
Anichini Brothers 312-644-8004
Crawford Sausage 773-277-3095
Red Hot Chicago 800-249-5226
Vienna Beef 773-278-7800
SCALES
Berkel Midwest
SEAFOOD
Fisherman’s Pride Page 05
SEATING
Trendler Inc
800-921-9151
800-543-2110
773-255-4407
Waco Manufacturing 312-733-0054
SELF-SERVICE ORDERING KIOSKS
Infi Kiosks
SEWER(MAINT)-RODDING & JETTING
888-857-9831
Tierra Environmental Page 24 888-551-1998
SHAKE MIX
Fox Valley Farms
SHIPPING-REFRIGERATED & FROZEN
630-231-3005
Perishable Distribution Solutions Page 31 888-491-1641
SHORTENING
Columbus Vegetable Oils Page 41 773-265-6500
SIGNAGE-INDOOR & OUTDOOR
American Graphics & Signs Inc
SLICERS - AUTOMATED
Berkel Midwest
888-774-6270
800-921-9151
CES Nationwide 773-533-3333
SLICERS-SALES & SERVICE
Berkel Midwest
SOCIAL MEDIA MARKETING
Food & Bev Deli
SOFT DRINKS
PepsiCo Foodservice
SOFT SERVE-ICE CREAM/EQUIP & SUPPLIES
TAX PAYMENTS
Cook County Treasurers Office
All
312-443-5100
800-633-5800
Columbus Vegetable Oils Page 41 773-265-6500
Tec Foods Inc 773-638-5310
SANITATION CERTIFICATION
Illinois Restaurant Association Page 21 312-787-4000
SATELLITE TV SYSTEMS
All Sports Direct 630-918-3000
800-921-9151
773-664-4024
773-893-2319
Kool Technologies Page 44 630-483-2256
SOFT SERVICE MIX
Fox Valley Farms
SOFTWARE PROGRAMS - CUSTOM
IT Impact Inc
SOUP BASES
Tec Foods Inc
SOUPS
Bistro Soups (Div of Vienna Beef)
Vienna Beef
SOUS - VIDE COOKING EQUIPMENT
DC Norris North America
SPECIALTY FOODS DISTRIBUTOR
Specialty Food Show
SPICES
Tec Foods Inc
SPIRITS
R Jelinek Midwest
STAFFING-SERVICES
All About Personnel Page 03
630-231-3005
312-806-7438
773-638-5310
773-278-7800
773-278-7800
231-632-4462
212-482-6440
773-638-5310
708-691-3895
630-336-6238
Atlas Employment Services Page 19 847-671-1557
STEAM CLEANING
Olympia Maintenance
SUPERMARKET EQUIPMENT
Berkel Midwest
708-344-0344
800-921-9151
CES Nationwide 773-533-3333
SUPERMARKET EQUIPMENT REPAIR
Berkel Midwest
Up ‘N Adam Service and Supply Inc
SUPERMARKET- EQUIPMENT/ NEW & USED
Berkel Midwest
TABLE ACCESSORIES
Flat
TABLE LEVELING DEVICES
800-921-9151
877-876-2326
800-921-9151
855-999-3528
Flat 855-999-3528
TABLES - DINING ROOM
i2i Design Page 08
TABLES-ALL TYPES
Chicago Booth Page 46
847-890-9684
773-378-8400
Waco Manufacturing 312-733-0054
TAMALES
Supreme Frozen Products
773-622-3777
TAX APPEALS (PROPERTY) Reveliotis Law PC Page 28 312-230-0160
Monday, Sept. 9
5 - 9 p.m. Moretti’s Chicago 6727 N. Olmsted, Chicago
Free for Food Business Professionals, Chefs, Owners, and Buyers. Free to Attend, Learn and Network. Free Food Tastings and Raffle Prizes.
Chef Corey Grupe is Executive Chef at HMS Host O’Hare Airport. Corey oversees 58 restaurants at O’Hare and manages a large team of foodservice professionals . He has extensive experience as a chef, culinarian, leader and entrepreneurial owner of Bagels by the Book cafe. Join us for an informative and interesting interview with Corey to discover how he leads his team and manages vendors, who deliver more than 60 truckloads of product to him every week.
“People say nothing is impossible, but I do nothing every day.”
– A. A. Milne
‘The Commodore’ continued from cover as we are now custodians, building new legacies and memories for generations to come. We look forward to greeting our guests with the ‘hospitality heart’ that they have come to know and love from The Bartolotta Restaurants.”
Developed within a 122-year-old waterfront property that first opened in 1902 as Hasslinger’s Pleasant View Hotel and Resort, The Commodore honors its past with unique and thoughtfully designed dining and event spaces that pay great tribute to the past, with contemporary classic touches that will carry the destination decades into the future. On the upper level is the catering and special events space, ideal for a wide range of occasions, from intimate gatherings to grand galas, weddings, meetings, conferences, and more. The Grand Heritage Ballroom, named after the property’s era as Heritage on the Lake & Spirit of ‘76 Resort & Disco, can be divided into two ballrooms. The Baldwin Lounge, a private room anchored by a beautiful fireplace named for former owner Dave Baldwin, offers unparalleled views of Nagawicka Lake. The Nagawicka Suite serves as a bridal hospitality suite. On the main level is the restaurant, featuring several dining rooms with beautiful views of the lake. Paying homage to the property’s history, the private dining rooms, Margo’s and Pepper’s,
are a nod to the once-famed “Margo’s Pepper Tree” restaurant, which operated at this location from 1976 through 1978. The first floor also features a large bar with indoor and patio seating. Outside, the Pleasant View Pavilion offers a charming outdoor space echoing the original Pleasant View Hotel & Resort. The Garden provides a serene outdoor retreat, and the Fountain Patio is a quaint space next to the Pavilion, perfect for small receptions and ceremonies. An exclusive members-only social club, Club 1902, will debut at a later date and will be located on the lower level. The club will offer the most elevated and bespoke experience on the property. The Commodore – A Bartolotta Restaurant is open Wednesday through Sunday, from 5 p.m. to 9 p.m. Reservations can be made at thecommodoredelafield.com. For more information about The Bartolotta Restaurants please visit bartolottas.com.
About The Bartolotta Restaurants
Joe and Paul Bartolotta grew up in a traditional Italian family in Wauwatosa, Wisconsin
Along with siblings, Maria and Felicia, they enjoyed large gatherings centered around the “Bartolotta Table” with good food and plenty of love. In March of 1993, Joe and Paul collaborated to realize their dream of creating signatBartolotta in the Village of Wauwatosa. The restaurant elevated the dining scene in Milwaukee by offering authentic and traditional Italian dishes using the freshest ingredients available.
The Bartolotta Restaurants is a nationally recognized restaurant and catering organization co-founded by Chef Paul Bartolotta and his late brother, Joe Bartolotta. Chef Paul Bartolotta is a two- time James Beard Award-winning chef in two separate regions, Midwest and Southwest, winning in both 1994 and 2009. In addition, Chef Paul Bartolotta has six James Beard Award nominations including Best Chef Midwest in 1993, Best New Restaurant in Las Vegas in 2005, Outstanding Restaurateur USA alongside his brother in 2017, 2018, 2019, and a finalist for Outstanding Restaurateur USA in 2020. Since the opening of its flagship restaurant, Ristorante Bartolotta dal 1993, The Bartolotta Restaurants group has grown to become the premier culinary brand in the Greater Milwaukee region, offering first class service and cuisine across a portfolio of 18 one-of- a-kind restaurants and catering facilities, including fine dining, upscale casual, food halls, executive dining, quick-casual, and airport concepts.
• Bubble Tea Essentials: “Premium Beverage Mixes, Fruit Purees, Exquisite Toppings, and All the Necessary Equipment & Supplies!”
• Dessert Options: “Delight in Our Exclusive Mochi Waffle Pastries – A Sweet Addition to Your Menu!”
PROFESSIONAL SERVICES
• Expert Training: “Learn from the Best
– Elevate Your Bubble Tea Skills!”
• Custom Branding: “Make Your Mark
– Personalized Products for Unique Branding!”
• Local Delivery: “Efficient, Weekly Delivery
– Bringing Quality to Your Doorstep!”
• “Proudly Serving Since 2003 – A Legacy of Quality and Innovation in the Bubble Tea Industry!”
“Join Our Growing Family of Satisfied Customers – Contact Us Today!” DIVERSE PRODUCT RANGE
FWA Analyzes Pay Equity in Foodservice
The foodservice industry, known for its diversity, still grapples with significant pay disparities. Women, and more significantly women of color, often face wage gaps compared to their male counterparts. This inequity is prevalent across various roles, from entry-level positions to executive leadership.
Practical steps for companies include conducting a thorough pay equity analysis, establishing policy around pay equity, and driving transparency and accountability while building representation across all levels of the organization.
Foodservice Women’s Alliance (FWA) is actively addressing these disparities with individuals, companies, and the industry at large. Through raising awareness and bringing practical steps for both companies and individuals, FWA aims to disrupt the current cycle of inequality and representation while structuring a more inclusive environment where women can thrive.
Allergen-Free Options Increase
Given that there are 33 million Americans with food allergies, according to one estimate, companies are increasing their innovation in the allergen-free space, such as by experwimenting with alternatives to eggs and wheat flour. “For a variety of reasons, including being a top allergen, the rise of plant-based diets, fluctuating prices and ongoing supply chain disruptions caused by the avian flu, egg replacements are becoming increasingly popular within bakery applications,” according to Ardent Mills’ Matt Goldstein.
– Food Business News
For individuals, it is more difficult. Because of the state of disparity in the industry, women are often reluctant to approach pay equity with their employer for fear of being labeled or targeted. FWA has created a no-fee community where women can gain autonomy over their career growth, navigate their success path, and achieve pay equity.
It is crucial for women to have supportive environments where they can feel empowered to approach and advocate for equity and equality.
When the professionals at Pig Beach BBQ wanted to enhance their offerings at the Windy City Smokeout, they worked with our own smoked meat expert Phil Wingo, owner of Pork Mafia and PM International. Phil’s rubs, spices and seasoning blends continue to help his clients gain notoriety, awards and success.
– You can see the Pork Mafia ad on page 2
Business Profile Clark Street Dogs
Speaking with Angelo Velliotis, Owner, Clark Street Dogs
Can you tell us a little bit about your history at Clark Street Dogs?
“Well, the restaurant was started in 1977. is building used to be a gas station before it became Clark Street Dogs. My Father purchased it in 1987 from the original owner. I started working for the original owner in the summers when I was a kid growing up. I was working for my father here in high school, I worked here through college... I had the unique opportunity to get to know the neighborhood, the clientele, and grow to understand the business before being where I am today. I have loved every second of it.”
Can you describe the overall concept theme of your restaurant?
“ e thing that separates us is the fact that we have a full-service spot. People could come in here, grab a dog, grab a burger, or grab their favorite Devanco Gyro, but they don’t have to have just water or pop. ey can have an adult beverage and it’s always been like that. is is the original hot dog bar. ere was never any other place like this. Yes, you can go to a couple of places. You can get a beer, but I mean, we’re talking full-service liquor. at’s what di erentiates us from all the other places. at’s the concept.”
Signature dish or dishes?
“Hot dog because it’s in the name. Whenever your name is “Clark Street Dogs”, the Dog is going to be your most popular, but those are the tourists. ose are the people that come here for the rst time. en when the regulars come back and become regulars, it’s going to be our Gyro, Our version of Philly Steak, Our burgers. ose are the things that are the menu items that are kind of undervalued because it’s not in the name, but the regulars…. at’s what they come back for.”
What is it about Devanco Foods that allowed us to gain your trust as a customer?
“Well, Devanco has been trying to get our business here for years and it’s one of those things where they stepped up when we needed some assistance. e thing that you’ll notice with their Gyro is the quality. Truth be told…. As an operator, we see them more I think than the customers. I notice it most in how the Gyro cuts & the quality of the meat when it is shaved o the cone, it’s perfect. Every time. It comes out nicely, very thinly shaved, and you just can’t do that with some of the other similar products that are out there. So it’s truly a quality product and a great family business that still appreciates the independent operators.”
Memorable
Dining Experiences?
“You know, the customers just make my day here. When I have customers bring their families & say “Hey, I used to live in this neighborhood, this is the place I dined at, and now they are returning with their children, their relatives, or parents. As an owner/operator, to know that you are creating memories for people to share with their families or future families…. ere’s nothing better.”
“We’ve had people come in here for their wedding rehearsals. ey’ve come in here between weddings, they’ve taken photos. We’ve had two couples last year take their engagement photos here. You know, for some of them, this place is more precious than sometimes it is to my family. I’m humbled by that. I truly am.”
Can you share a memorable success story or milestone of your restaurant?
“ e milestone success stories are every year. We’re growing every single year & for a single location, that is not always easy. Our 50-year milestone is rapidly approaching & that will be a very special time. As an independent/single location, those milestones are monumental. So I’m very grateful I’ve got several sta here that’s been with me for 25 years & we have an incredibly loyal following/customer base. We would not be here without them. We have a great location & great partners and we’re looking forward to our next 50 years.”
Frontier Produce Joins FreshEdge
Frontier Produce, a produce distribution company based out of Oklahoma, joined FreshEdge, a family of best-inclass fresh food distribution companies backed by Wind Point Partners. For 3 decades, Frontier Produce has been providing premium-quality fruits and vegetables, proteins, dairy and specialty items to a vast assortment of foodservice establishments throughout the state of Oklahoma and southwest Missouri including restaurants, hotels, school systems, caterers and more. With a strong passion for community that runs deep in their Oklahoma roots, Frontier aims to add value to their customers’ businesses by offering unmatched customer service and a selection of the freshest produce on the market. Frontier Produce operates out of three facilities, two in Tulsa, Oklahoma and one in Oklahoma City, Oklahoma. All together these facilities boast over 80,000 square feet of warehouse space.
FreshEdge now operates more than 1.3 million square feet of
warehouse space across 35 facilities with a fleet of more than 1,100 trucks.
“Frontier Produce has established a solid reputation, and we are confident they will continue to build upon our company values centered around people, relationships, integrity and focus on the customer,” said Steve Grinstead, CEO of FreshEdge. “We are proud to welcome them to our FreshEdge family.”
“We gladly welcome Rob and Robin and their outstanding team to FreshEdge,” said Greg Corsaro, President and COO of FreshEdge. “With a commitment to customer service at its core, Frontier Produce will be a great addition to our growing family of customerobsessed companies.”
“We are excited for this new opportunity,” said Rob DeWitt, President of Frontier Produce. “We remain committed to offering the same level of top-notch customer service and quality our customers have come to expect from Frontier Produce.”
Technomic Reveals Global Opportunities for the Breakfast Daypart
Technomic released the 2024 Breakfast Global Menu Category Report, allowing operators and suppliers alike to leverage deep category insights, from consumer preferences for breakfast foods and beverages to the latest menu trends and operator performance for both global chains and local leaders.
“With breakfast patronage back to pre-pandemic levels, competition for morning occasions is heating up. Value and convenience will be paramount for restaurant chains in the near term, as they face competitors that include not just full service and quick service, but also street foods and convenience stores,” explains Aaron Jourden, director of international research and insights at Technomic.
Key findings:
• Globally, the share of breakfast sourced away from home is moderate and trending upwards.
• Menu trends influencing breakfast globally include elevated egg sandwiches and global specialties, such as Middle Eastern shakshuka and Korean toast sandwiches.
• Sustainability and animal welfare are key initiatives for breakfast, with reusable cups, food waste programs and cage-free egg sourcing central to global and local brands.
• Established operators are launching complementary sub brands, particularly for coffee platforms and bakery ranges.
• Quick service and coffee chains are bullish on near-term unit expansion. The report is a deliverable included in Technomic’s Global Foodservice Navigator program, which provides ongoing tools to keep at the forefront of evolving consumer, menu and operator trends on both a country and global level. – Technomic, Inc.
SoyStep is a superior composition of quartz chips blended with our proprietary epoxy resin. The odorless mixture gets troweled to a 3/16” layer over existing tile, wood or concrete surfaces. The finished surface is slip resistant, waterproof, non-porous and very durable. A floor will not trap odors, and eliminates the need to clean or repair grout.
With VALERIE MILLER TRAVEL
Grand Traverse Resort and Spa Celebrates ‘No Truer North’
Grand Traverse Resort and Spa invites travelers to discover “No Truer North,” a combination of genuine hospitality and unique experiences amidst the landscape of Northern Michigan . Nestled among the freshwater beaches and hardwood forests of Traverse City, Michigan, the Resort offers unforgettable moments that represent this remarkable region.
where you’ll sample award-winning wines amidst rolling vineyards. Feel the wind in your sails aboard exhilarating tall ships or water rentals. Take in the views from atop Sleeping Bear Dunes National Lakeshore. These off-property excursions complement our commitment to showcasing Northern Michigan’s authentic charm.
Hormel Foods has long promoted and supported a female-friendly culture, including employee resource groups such as Hormel Foods Women in Leadership and Women’s Insight Network. These groups are dedicated to furthering the company’s efforts to promote opportunities and special programs that empower women.
“At Grand Traverse Resort and Spa, we believe hospitality is a lifestyle,” says Tim Norman, General Manager. “Through the No Truer North brand campaign, we’re thrilled to showcase Northern Michigan’s one-of-akind charm, inviting guests to embark on a journey of relaxation and discovery.”
The Resort offers world-class accommodations with nearly 550 guest rooms including spacious suites, condos, comfortable Hotel rooms, and Tower rooms with a view. The Resort is home to 54 holes of championship golf including Jack Nicklaus’ The Bear, a full-service spa, and a variety of restaurants, including Aerie Restaurant – a Wine Spectator award winner.
“We champion adventure at Grand Traverse Resort and Spa,” says Steve Timmer, Director of Marketing. “With our No Truer North brand campaign, we’re encouraging our visitors to experience the true essence of Northern Michigan – a place truly unlike any other.”
The Resort anchors itself to the community to offer experiences that highlight the region’s local adventures, outdoor excursions, and rich agriculture. Your itinerary could include Kayak, Bike & Brew, where you can paddle along crystal-clear waters, cycle through scenic trails, and savor local craft brews. Embark on captivating winery tours,
Steps away from your guest room, immerse yourself in 900 acres of activities and amenities. From the tee box to the beach, No Truer North is all around you. “Whether you seek relaxation, adventure, or a blend of both, the Resort is a place where you can create unforgettable memories in a place somewhere new, somewhere miles away from ordinary,” Timmer adds.
Spa Grand Traverse is a full-service 7,000-square-foot resort spa and salon, and offers a variety of massage, body care, and skin care treatments with natural products that accentuate the Northern Michigan experience and focus on de-stressing, detoxifying, and rebalancing body, mind, and spirit. The spa’s two floors encompass a full range of amenities including 23 treatment rooms connected to the Resort’s 100,000-square-foot Health Club.
The fun and excitement at the Resort is year-round. During the summer months, enjoy your vacation at their private beach, where you can splash with the family in the pool or rent a Jet Ski to explore beautiful Grand Traverse Bay. Spring offers cherry blossoms in bloom and green fairways, while fall welcomes stunning foliage during the local harvest season. In the winter, relax fireside or snowshoe and cross-country ski on groomed trails. For more information, visit: grandtraverseresort.com.
• Offering Beautiful and Delicious Desserts for Every Menu.
• On-Trend Innovative Desserts.
• Delivered Fresh, Directly to Your Kitchen!
• Cakes, Pastries, Grab-and-Go, and Savory Items.
• Direct-to-Store Delivery in the following States and Areas: Illinois, Wisconsin, Michigan, Indiana, Iowa, Missouri, Kansas City, Cleveland, Ohio, Kentucky
• Mile-High Family-Style Restaurant Cakes and over 300 other items available, many pre-sliced.
Caramel Cake