Food Industry News April 2019 web edition by FoodIndustryNews

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APRIL 2019

VIVA CASA MARGARITA!

AROUND CHICAGO: THE SOUTHERN CAFÉ .... 9 CHEF PROFILES ............................ 13, 31 CHICAGOLAND NEWS ........................... 15 CLASSIFIEDS................................. 36-38 DINING WITH MS. X.............................. 4 DIRECTORY .................................. 33-35 NATIONAL NEWS ................................ 11 NUGGETS .......................................... 7 PEOPLE SELLING THE INDUSTRY ............... 6 TRAVEL: LEXINGTON, KY....................... 16 WELL PLATED.................................... 19

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Now with six locations, Casa Margarita’s Al and Chase Lotfi spell “success” with a zest for life, vibrant colors, imported Talavera pottery from Mexico, and the best Mexican cuisine. Al began his career in the restaurant industry starting from the bottom and working his way up until he eventually opened his first restaurant Al’s Char-House in downtown LaGrange in 1994. Four years later he would see his first Casa Margarita location open which is also situated in downtown LaGrange. With original and authentic recipes, using the freshest ingredients and a soon to be famous margarita recipe, Casa Margarita became a staple in LaGrange. The basis for his concept was simple; provide a fun and vibrant atmosphere with flavorful food and drinks and people will follow. And they did; The slogan “Where every day is a fiesta!” was born and it became synonymous with Casa Margarita to this day. With the success of the first location, Casa Margarita would then expand to Orland Park in 2005. With his son Chase join-

ing the company the two of them would then open up new locations in Bolingbrook (2014), Hinsdale (2016), Chicago (2017) and Downers Grove (2018). In late 2015 Casa Margarita launched their E-Club which offers rewards, perks and special promotions exclusive to its members. It’s free to join and their E-Club has now passed the 40,000 member mark. Excited by all of Casa Margarita’s current success Al and Chase expect to continue the expansion in the following years by opening new stores throughout the suburbs and the Chicagoland area.

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Food Industry News® April 2019

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Gloria Cacciatore Turan with Mustafa Guler

Chicagoland’s Insurance Experts Since 1906 Contact us for the most competitive rates and learn why Chicagoland loves Jos. Cacciatore & Co.

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FOOD INDUSTRY NEWS 1440 Renaissance Drive, Park Ridge, IL 60068

847-699-3300 Valerie Miller, President and Publisher Mark Braun, Associate Publisher Terry Minnich, Editor Cary Miller, Advertising/Vice President 847-699-3300 x12 Paula Mueller Classifieds/Office Manager Nick Panos, Corporate Counsel Davy Kusta Independent Advertising Consultant (708) 439-1155 James Contis 1927-2013

Food Industry News Issue 4, April 2019 (ISSN #1082-4626) is published monthly, $49.95 for a three-year subscription, by Foodservice Publishing, 1440 Renaissance Drive, Suite 210, Park Ridge, IL 60068-1452. Periodical postage paid at Park Ridge, IL, and additional mailing offices. POSTMASTER: Send address changes to Food Industry News, 1440 Renaissance Drive, Suite 210, Park Ridge, IL 60068-1452. ___________________________

For advertising or editorial information, call (847) 699-3300 or online: www.foodindustrynews.com This publication cannot and does not assume the responsibility for validity of claims made for the products described herein. Copyright © 2019 Foodservice Publishing Co., Inc. WE SUPPORT: Illinois Restaurant Association National Restaurant Association American Culinary Federation Club Chefs Association of America Greater Chicago Club Managers Association of America

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Just west on Division Street … there’s a place for amazing Turkish food. Café Istanbul is a little corner of, well—Istanbul! Owner Mustafa Guler is renowned throughout Chicago for his mastery of Turkish dishes. The menu is amazing and Mustafa’s culinary skills will delight you. And Mustafa is delighted with Jos. Cacciatore Insurance. “Gloria and her team have provided great service and value. She gives me peace-of-mind so I can focus on my business.”

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Dinova’s Ken Smith Achieves Top Sales Professional Award In an exciting end to 2018, Dinova – a total business dining solution – recognized the top sales professionals focused on the restaurant industry with a grand prize based on the level of sales for the year. Among those top sales people, was Chicago’s own Director of Restaurant Partnerships, Ken Smith. Ken’s achievement is in no small part due to his innate ability to articulate the value business diners bring to restaurants and that having a B2B partner, who already understands the space, drives restaurant traffic when it is needed most. Congratulations Ken for an outstanding 2018, and here’s to an even greater 2019.

Mustafa Guler Owner of Café Istanbul • Jos. Cacciatore Client Since 2014 2014 W. Division St. • Chicago, IL 60622

Pastorelli Introduces Roman Style Pizza Crusts For 4 generations, the Pastorelli family have introduced products made with the highest quality ingredients gathered fresh from the fields. Now they are proud to introduce a pizza crust as crisp and delicious as those found in the most authentic pizzerias—Pastorelli’s Ultra Thin Pizza Crusts are partially baked with Extra Virgin Olive Oil, are trans-fat and cholesterol free with no artificial preservatives. The come in traditional and whole wheat varieties in packs of three 12” crusts or five 7” crusts.

The most thankless job is as a business owner; all of the stress, all of the blame and rarely the thanks except from a job well done.

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Food Industry News® April 2019

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Dining With Ms. X April 2019

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Robots Accomplish Some Grocery Functions

More grocers are looking at robots that can sweep the aisles of a store, but some key functions need to be checked before moving forward with the technology, Georges Mirza writes. Among other functions, robots should to be able to identify out-of-stock products and validate pricing to be truly useful. – Adapted from Progressive Grocer

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The Dynamics of Delivery The dynamics of offpremise dining are rapidly changing as the emergence of technology-driven services have shifted consumer expectations for where, how and from whom consumers source everyday meals and snacks. In fact, Technomic’s Global Foodservice Planning Program surveys reveal that there is a strong demand among 57% of global consumers for more restaurants to offer delivery.

CHICAGO, IL 773-294-3347. This is an ice cream shop offering Mexican ice cream along with hand packed ice cream. I tried a scoop of the Blue Moon and my friend chose the Superman flavor, served on cones. They have tables and a good amount of seating where you can enjoy your treat. They also have fruit drinks, smoothies, yogurt, juices, chips, candy and so much more. This is a fun place to bring the kids. JOE DONUT 1025 Lehigh Ave. GLENVIEW, IL 847-813-6400. They are located next to the Metra Station. It’s a small shop where you can pick up some coffee and donuts. They have a good variety of donuts with a few unique flavors and everything is made fresh daily. I picked up a chocolate celebration donut which had chocolate frosting and sprinkles, a jelly filled donut, a chocolate iced donut, a sugar donut and a sprinkle donut. Those donuts were so light and not greasy. Believe me you won’t just be eating one donut. PANERA BREAD 1518 Market St. DESPLAINES, IL 847-297-9787. It’s so easy to order online for Rapid Pickup. Your order is ready for pick up when you walk in and there’s no wait. They have a great selection of soups and salads. I tried the 10 Vegetable soup on my last visit, it was so hearty. I also like their salads. My two favorites are the Chicken Caesar and the Green Goddess Cobb with Chicken and to go with the salad I either I get a whole grain roll or a French baquette. I really like their bread. STANDARD MARKET 333 E. Ogden Ave. WESTMONT, IL 630366-7030. Stop by the Cube where you can sit and enjoy a glass of wine or beer. Their cheese selection is impressive and their prepared deli foods include an array of salads; I picked up some tuna salad. They offer custom made sandwiches and they have a section with prepared meals in bags to go. Their butcher department is gorgeous and in their seafood department they have inhouse smoked fish. Across from the butcher shop you will find a good selection of packaged chicken in different marinades for you to cook up. THE FISH GUY 4423 N. Elston Ave. CHICAGO, IL 773-283-7400. It’s a market where you can purchase fresh seafood and then there’s some seating where you can sit and eat. You have to get the lobster rolls. The lobster is so fresh, along with the mayo they add, plus small pieces of cucumber in it, that gives it a nice crunch. Outstanding! The crab cakes with remaloude sauce are really good too. They make their own potato chips and the Cole Slaw is delicious. They have soup as well. TOUS LES JOURS 1685 Milwaukee Ave. GLENVIEW, IL 847-2577648. This is a French-Asian Bakery Café. You grab a tray and a pair of tongs and choose your items. There are lots of different kinds of sweet & savory breads, cakes and pastries, to choose from. I picked up a couple of croissants, and something labeled “strawberry soft” that looked like a small loaf of bread, it was filled with strawberry buttercream. As I was checking out I spotted some madeleine cakes on the counter and got some of those too. WEBERS BAKERY 7055 W. Archer Ave. CHICAGO, IL 773-5661234. This is a family owned bakery. Make it a point to stop in and pick up some treats from them. The products displayed in the cases looked fabulous. They had beautifully decorated cakes, coffeecake, brownies, cupcakes, donuts, pastries and so much more. There were packaged butter cookies with sprinkles on a rack, so pretty and oh so good. I also tried a few of their sweet rolls. Yum!

– Adapted from Technomic, Inc.

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Food Industry News® April 2019

People Selling the Industry

Baseball Season is Here.

PLAY BALL!

This month I am proud to be pictured With Cary Miller with Vince DiVincenzo, founder and owner of Frannie’s Beef & Catering in Schiller Park Illinois. For 28 years, Frannie’s has been serving outstanding homemade Italian Beef and Sausage, fresh cut fries, hot dogs and more. And don’t forget to top off your meal with their homemade Italian ice! Today Frannie’s has several locations and does a huge job with catering at major sporting events in Illinois and Indiana. Dirk Ahlbeck and Jessica Freiburg are with Sassetti LLC, accountants to the food industry. Both Dirk and Jessica have a strong understanding of the restaurant, brewery, pizza and food business. Is your account helping you to take advantage of all tax incentives and allowances permitted by law? Be sure by contacting Dirk for a free consolation. You’ll be glad you did. You can see Sassetti’s ad on page 14 of this issue.

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Marc and Mike Zaccaro are with Care Roofing, specialists in caring for, installing and repairing roofs at all types of food business buildings and plants. Since 1975 their family owned firm has had an excellent reputation for performing roof repairs, re-roofing, roof inspections and new roof installations quickly and professionally. Their company is multi-state licensed and fully insured. In addition to servicing the greater Chicagoland area, the firm also has a Florida operation headquartered in Hollywood FL. You can see the Care Roofing ad on page 40 of this issue. Robert Bernstein and Antonio Caldarone are with Laner Muchin, a Chicago based law firm. Rob and Antonio are specialists in the labor and employment field and are assets to food industry businesses. With labor laws constantly changing, all food businesses are at risk. Be sure to protect your business with sound legal advice like that which Rob and Antonio can offer. You can find Rob Bernstein and Laner Muchin listed in our Buyers Directory under Lawyers. Aditya Ramani and Tom Schneider are with The Bulletin.IO. Their software allows you to set up any TV as your very own free digital menu board in under 30 minutes. Additionally, you could use their network of TVs to advertise to your customers at nearby high-rises, offices gyms and other non-competing businesses. Bulletin.IO is in trials with several major Chicago property managers, and expects to expand their network substantially in the next 6 months. Save money and increase your exposure by contacting The Bulletin.IO. The company is based in Chicago. John Gianforte and Scott Waldrum are with Squirrel POS Systems, one of the most scalable, customizable, and reliable POS platforms in the world. Squirrel has a reputation for continuous improvement in order to help their customers to be more efficient and profitable. If you are tired of unreliable and inflexible POS systems or ready to get more functionality from your POS platform as to improve your profits, be sure to consider Squirrel.

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Food Industry News® April 2019

Nuggets

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Fans everywhere have been expressing their love for PEEPS® for over sixty-five years! With delicious flavors and fun, quirky shapes — PEEPS® has grown to become a fan favorite for every season. The wonderful combination of sweet colored sugar and fluffy marshmallow creates an unforgettable taste experience. PEEPS® Brand Marshmallow Candies are made by Just Born, Inc., a family-owned candy manufacturer located in Bethlehem, PA. In 1953 it took 27 hours to create one Peeps Marshmallow Chick. Today, it takes six minutes. Yellow is America’s best-selling color of Peeps chicks and bunnies.

7-Eleven , Inc. is spicing up its hot beverage lineup with a rich, new tea based Chai Tea Latte subtly flavored with a sweet and spicy blend of cardamom, cinnamon, ginger and cloves. The new hot beverage combines black tea, milk and sweetener to create the traditional warm beverage from India. According to AARP’S Annual Travel Trend Survey, boomers are planning well in advance to take four-five leisure trips in 2019. Of those in their planning phase of their domestic travel 88% have already selected a destination an increase from 72% in 2018. Bob Evans brand mashed potatoes and macaroni & cheese products are the #1 selling refrigerated side dishes in the United States. Decorating eggs for Easter is a tradition. Eggs have long been associated with Easter as a symbol of new life and Jesus’ resurrection. Easter Parade is a Hollywood classic movie made in 1948 featuring Fred Astaire, Peter Lawford, Judy Garland featuring music by Irving Berlin, includes some of Astaire and Garland’s best known songs as “Easter Parade.” It takes about 540 peanuts to make a 12 ounce jar of peanut butter. Two former U.S. Presidents were peanut farmers; Thomas Jefferson and Jimmy

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Carter. Matzo is an unleavened flatbread that is part of Jewish cuisine and forms an internal element of the Passover festival dinner which chametz is forbidden. The eight day festival of Passover will be celebrated April 1927, 2019. Oreo Way is a street in New York that was formerly known as West 15th. The Street was renamed to honor where the very first cookie was made and where the very first Nabisco factory was located. You can find Oreo Cookies in over 100 countries. The Celebration of Easter is determined by two calendars; the Eastern Orthodox Church uses the Julian calendar which differs from the Gregorian calendar that is used by many Western countries. The calendars are apart by 13 days. Therefore, the Orthodox Easter period often occurs later than the Easter period that falls around the time of the March Equinox. Wash your fruits and vegetables before eating them because bacteria can spread from the outside to the inside whey you peel or cut them. When drying a small load of clothes, throw a towel into the dryer with your clothes to absorb the water resulting in a faster drying time.

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Easier to Digest Bread

Researchers are developing new breads and bread ingredients for people with conditions such as celiac disease, diabetes or irritable bowel syndrome who may not be able to eat the traditional types, writes registered dietitian Cara Rosenbloom. Other research is focused on making healthier breads, such as one using tritordeum flour, a hybrid of wheat and wild barley, that is 30% higher in fiber than regular wheat flour. – Adapted from The Washington Post

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Food Industry News® April 2019

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Next Shmoozefest Announced For July 24th The next Shmoozefest has been announced for July. This event will have a panel discussion with the topic of “Pivoting Your Business” with panelists Chef Michael Lachowicz, Restaurant Michael and George Trois, Jean Banchet Award for Chicago Restaurant of the Year, Sam Sanchez, Partner, Third Coast Hospitality, Moe’s Cantina, John Barleycorn, Old Crow Smokehouse, and an executive from Uber Eats. This panel will be moderated by Sam Stanovich of Stanovich Hospitality.

Doctor, Doctor A strong doctor-patient relationship can result in a longer life according to a British Study. Improved responsiveness to the patient’s concerns, tailored treatment and better adherence is likely as a patient has more trust in the doctor’s abilities.

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Location: MORETTI’S in Edison Park, 6727 Olmsted, Chicago. Date & Time: Wednesday July 24th, 5-8:30 PM Event Details: The event will be free for food industry professionals to attend, and will have food and cocktail samples with lots of free raffle items for attendees compliments of our advertisers, readers and industry friends. Sponsors Receive: 1. The ability to have your food products served at the event (OPTIONAL) 2. A “marketing station” to engage prospects and contacts (OPTIONAL) 3. Recognition and branding in the ads promoting the event 4. Recognition and branding on the TV monitors during the event Network, Strengthen Your Brand and Increase Your Visibility The sponsorships are going fast. May we please reserve yours? Contact: Cary Miller, 847-699-3300 847-602-9620

Simplify To Close Sales If you’ve closed sales in the same category that today isn’t listening, it is time to freshen your approach. Selling to millenials has more to do with an elevator sales pitch than a lengthy explanation of benefits. You need to hit a

bulls-eye almost on contact. Select prospects from categories that you either know or can research in detail. Review your presentation. How will your message boil down to a fast statement? Add questions to your presentation that can be pulled out if attention sways one way of the other to keep you on track.

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Food Industry News® April 2019

AROUND CHICAGO With Valerie Miller THE SOUTHERN CAFÉ

Page 9

Food Labor SpeciaLiSt

(Home of the Nasty Biscuit)

The Southern Café is an American restaurant serving breakfast and lunch with a Southern twist. The décor of the restaurant has white tables and chairs giving it a farmhouse feel. It’s simple,comfortable and the service is welcoming. I dined there on a weekend and it was extremely busy. There’s plenty of space in the front of the restaurant for diners to wait until a table is available. They offer an extensive menu with clever names for their dishes which include: The Country Music Star an omelet loaded with country ham, sausage, onions & cheddar cheese topped with country gravy & crumbled bacon Sassy Eggs a skillet with chorizo- potato hash with cheddar cheese, red bell peppers, jalapeno, guacamole & sour cream then topped with eggs your way Potbelly Pig a sandwich of their house-marinated shaved pork belly griddled with onions, green peppers & pepper jack cheese, then drizzled with their house-made Jalapeno ranch 3 Pictured here: The Nasty Biscuit a buttermilk flaky dropped biscuit stuffed with crispy southern fried chicken breast and topped with cheezy scrambled eggs, smothered in country gravy atop of hash browns 3 The Sugga Momma a southern fried chicken breast drizzled with spicy honey sauce, topped off with cheezy scrambled eggs between two pearl sugar waffles. Served with crispy hash browns Other Southern favorites on the menu include; a basket of biscuits served with homemade jam and warm apple butter of honey butter, fried green tomatoes & cheddar grits, gumbo-laya, a Cajun shrimp Po-boy sandwich, fried catfish and hillbilly tacos. You can also find all the regular breakfast fare including; pancakes, waffles, French toast and crepes. Bring your appetite, because the portions they serve are huge! The Southern Café is located at 1819 Knapp St. in Crest Hill, Illinois. They are open Monday thru Sunday from 6:30 am until 3:00 pm. They also plan to open a new location at 511 N. Roselle Rd. in Roselle, Illinois.

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Employment Services Inc.

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www.atlasemployment.com Before You Think 847-671-1557 ATMs, Think of Meirtran

As our communities turn into a cashless society, ATM’s are becoming more important than ever for food businesses to put an ATM in their location. The average ATM is used 200-300 times per month, and statistically, customers spend 80% of cash withdrawn from an ATM at that location. Placing an ATM can help generate additional profits through a vertical market in addition to the company’s core business operations. If you are thinking about placing an ATM in your business consider Meirtran, a company that is a major supplier to the food industry for many ATM services and is celebrating their 25th year in business. According to Mike Boyd, President of Meirtran “Our mission is to use the best ATM equipment available and provide the best service around. After 25 years in the ATM business, there is not a brand of ATM that we have not used or a type of business that we have

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not placed an ATM in. We have a high response and success rate for the food businesses industry and consider ourselves food business experts.” Mike started his ATM business from the ground up and has consistently built his

customer base on excellent performance and word of mouth. The ATM business is constantly changing, and Meirtran stays at the forefront of emerging technologies. See Miertran’s ad on page 16 of this issue

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Angelo Caputo’s Wins Award

Progressive Grocer pre-

sented the winners of the seventh annual Outstanding Independents Awards, recognizing independent grocery retailers that excel in their operations, offerings and – most importantly – their unique connection to their respective community.

Angelo Caputo’s Fresh Market was honored in Illinois’s largest scale showroom featuring Adam Equipment, Cambridge and many others!

A Banner Year for Cheerwine North Carolina-based soft drink brand Cheerwine is celebrating its best year in history and working to fuel future growth amid a loyal fan base, said Vice President of Marketing Joy Harper. “We’ve stayed true to our roots, always carried the same values, never changed our taste,” she said. – Adapted from WCNC-TV

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the Store Brands category. “Store brands, or private label, is where a company can set itself apart, which is exactly what Angelo Caputo’s Fresh Market does with the products in its La Bella Romana line,” Martin added. “The brand pays tribute to the company’s founders while at the same time offering innovative, high quality products across all categories of the store that meet the needs of its customers.”

Food Industry News® April 2019

SGS Produce: California’s Favorite Full Service Wholesale Produce Company, For Over 100 Years For over 100 Years, SGS Produce has provided Califonians with the freshest fruits and vegetables available. The beating heart of the thriving California fresh produce industry, SGS Produce has been trusted by generations of growers to connect them with consumers. By staying true to their three guiding business principals of integrity, professionalism and service, SGS Produce is the guiding hand that unites growers and communities through the past and well into the future. Founded in 1907, SGS Produce has grown from a horse and buggy operation to the flourishing, professional business it is today and becoming a vital part of he world famous Los Angeles Wholesale Market. SGS Produce operates from a state of the art facility, boasting advanced refrigeration and storage capabilities. Its revolutionary real-time inventory system ensures that every single box is tracked from grower to destination. They record detailed customer profiles that enable SGS Produce to access buying preferences, including quality, process and promotions. SGS Produce has the advantage of over 100 years experience in the produce business, and it has always been ahead of its time. Due to extraordinary leadership and a gifted, devoted staff, SGS Produce has solidified its unique niche in the marketplace. For more information, visit sgsproduce.com. Place your ads NOW for our May, 2019 NRA issue! Call today: 847-699-3300

Beard Foundation Announces Finalists

The James Beard Foundation has announced the semifinalists for its Restaurant and Chef Awards, and the list will be narrowed down to the finalists on March 27. Efforts to diversify the judging panel has led to a 7% increase in people of color making the semifinals, although the list includes 6% fewer women than last year. – Adapted from Eater

Each Year They Serve: • 17 million pounds of ketchup • 350,000 gallons of mustard • 5 million pounds of onions • 7 million heads of lettuce • 11 million pounds of cheese • 580 million pickle slices • 1 million table tents — Source: Whataburger

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Food Industry News® April 2019

National News 12th Annual Dairy State Cheese & Beer Festival will held on April 13, 2019 at the Historic Brat Stop, located at 12304 75th St. in Kenosha, Wisconsin. Best Western Hotels & Resorts recently acquired renowned global hotel brand World Hotels representing a collection of approximately 300 unique and special hotels and resorts in premier destinations around the world. Between the Bluffs Beer, Wine & Cheese Festival, taste over 200 quality brews, experience over 45 types of wine from local and world famous vintners & gourmet cheese will be held in La Crosse, Wisconsin Apr. 26 - 28, 2019. CBC Craft Brewers Conference – America’s largest Craft Brewing Industry Gathering serving brewpub and packaging brewers will be held Apr.8-11, 2019 at the Colorado Convention Center 700 14th St. in Denver, Colorado. CIC Cheese Industry Conference will be held Apr. 17-18, 2019 at the Alliant Energy Center in Madison, Wisconsin, a gathering of 2,400 cheese industry leaders, suppliers, marketers and more. Chipotle Mexican Grill has opened its 2500th restaurant at the shops at Todos Santos in Concord, California. Food Network chefs Anne Burrell and Tyler Florence are back to lead a new star-studded cast of cooking-challenged, celebrities through culinary boot camp in the return of Worst Cooks in America Celebrity Edition on Apr. 21, 2019 for a seven season run. Marriott International is expected to debut more than 30 luxury hotels around the globe in 2019. Moe’s Southwest Grill launches Quinoa Power Bowl nationwide across Moe’s portfolio of more

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Crown Royal, a brand of Diageo North America, launched its latest whisky flavor: Peach. Crown Royal Peach is a limited-edition offering that features the brand’s signature smoothness paired with the sweet and flavorful taste of juicy Georgia peaches, the company says. It also features a touch of vanilla and light notes of warm spice and oak on the nose that complement the whisky’s juicy flavor, it adds. Bottled at 35 percent alcohol by volume, Crown Royal Peach is packaged in a 750-ml bottle and has a suggested retail price of $24.99.

than 700 restaurants. This makes Moe’s restaurants the first to launch a quinoa bowl in the Mexican fast casual segment. The product launch will be followed by other culinary creations in the coming year as part of the brand’s deeper dive into Southwest flavors. The largest tenant in Beaumont Hospital’s Woodward Corners development at 13 Mile and Woodward in Royal Oak, MI is a new concept for retail giant Meijer called Woodward Corner Market. The 40,000 square foot store will offer groceries without the other consumer merchandise found in Meijer superstores. Whole Foods Market will celebrate its 500th location with the opening of its new flagship 70,000 square foot multi-level Midtown Atlanta store, located at 22 14th Street NW on Apr. 5, 2019 as the south region’s flagship location. Wyndham Rewards will expand its Award-Winning Program with a faster way to get free nights, new places to stay and more ways to earn and redeem.

Cheesecake Factory Opens Other Concepts

Cheesecake Factory opened the first fast-casual Social Monk Asian Kitchen restaurant, offering madeto-order Asian-inspired dishes and beer and wine. The company also expects to close on its acquisition of North Italia from Fox Restaurant Group later this year, and it’s putting growth plans for two other concepts, Grand Lux and RockSugar Southeast Asian Kitchen, on hold.

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ALDI Finds Success in Private Brands Private brands are the engine propelling ALDI into the top ranks of US grocers as it looks to grow to the third spot by 2022. The improved quality of its private brands is a major reason it was named Store Brands’ 2019 Retailer of the Year. – Adapted from Store Brands

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Dairy Queen has created four new incentive payment programs to spur new and existing franchisees to open more locations, with an emphasis on its Grill & Chill model. The 7,000-unit chain opened 82 new locations in 2018 and plans call for 70 additional units to launch by year’s end. – Adapted from QSR Magazine

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Tanduay Rum The Arcada Theater The Boston Beer Co. The Butcher & Wok The Faucet Shoppe The Patio Restaurants Trendler Seating V & V Supremo Walter Daniels

On behalf of Food Industry News, thanks to Moretti’s, Edison Park and Ala Carte Entertainment for their generous help in hosting Shmoozefest. Thanks for another successful event; see you in July!

3/13/19 4:06 PM

Food Industry News® April 2019

CHEF PROFILE

Destane Harris Destane’s Delectables Blue Island, Illinois Birthplace: Chicago Current Position: Chef/ pastry chef First Foodservice Job: McDonalds Favorite Food: Seafood Memorable Customers: Center on Halsted; The Waterford Condo Association Worst Part of Job: Having angry customers Most Humorous Kitchen Mishap: The ongoing “flour showers” Favorite Food to prepare: Asian cuisine What part of the job gives the most pleasure: I love to be in the kitchen! All aspects of the kitchen. Even the fryer. If you couldn’t be a chef, what would you be and why: I would be a foodie, because no matter what I have to eat and I love food. Best advice you ever got was: To keep following my dream despite how many times you may hit a wall. Where do you like to vacation: Caribbean What do you enjoy most about FIN: They showcase the food industry in all types and give smaller businesses a chance to be seen. Other than family, who was your greatest culinary influence?: Gordon Ramsay. He’s stern and gets an amazing job done.

Essential Breakfast Tips Breakfast is the most important meal of the day, many experts (and moms) say, so nutrition and good choices in the morning are key to a healthy lifestyle. Keep these tips in mind to start your day off right: n Don’t skip it. You may think you’re too busy or you’ll save on calories. In reality, you may not have the energy you need to get going, and you’ll probably be more tempted by snacks later in the day. n Watch the sugar. A food labeled “low fat” may be high in sugar content (yogurt, for example). Keep an eye on unwanted sugar so you don’t absorb needless calories—and crash later in the day. n Get plenty of fiber. Fiber makes you feel full longer. Bran flakes or an oat bran muffin (without too much sugar) can give you what you need. You can also add chia seeds or ground flax seeds to your cereal. n Eat more than fruit. An apple or banana may sound like a good choice, but chances are it won’t give you the energy you need to get through the morning. Eat a balanced breakfast of 300–400 calories so you don’t start snacking before lunchtime.

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“Because” Sells

A person asks to move up in a long line, and another asks but also says “because I just got a call to come home right away.” 93% of people said yes to the word “BECAUSE.” And it didn’t even matter that there was no reason given. “Because” triggered a magic response. Give people a reason to buy and you increase your odds. Are you overstocked on merchandise because customers only want a red item but you ordered tons of the blue one? Do you need to raise cash to pay for some situation that demands immediate payment? Whatever the reason, tell customers this magic word: BECAUSE Let people in on the reason why and they’ll respond with sales.

Ratchet-Up Your Listening Skills: n Achieve mutual understanding. n Resolve problems and disputes. n Diffuse conflict and tensions. n Buy, sell, and negotiate. n Build trust and relationships when managing, coaching and helping others.

Small Business Marketing Essentials

1: Select a niche market that you can easily contact and dominate it. 2: Develop an education-based marketing program that compels your prospects to contact you to learn more about how you can help them. We never know what we really want until it is shown to us; Be the idea seller. 3: Establish a proactive referral program that can open new channels of growth for you and your business. 4: Suggest add-on items and services that compliment a purchase. 5: Create a package that would cost less if sold separately. 6: Deliver uncommon customer service by going the extra mile. –The Small Business Marketing Bible by David Frey

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Food Industry News® April 2019

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Lipari Foods, a leading Midwest food distributor based in Warren, Mich., recently closed on the acquisition of Troyer Cheese, Inc., Troyer Bros. Trucking, Ltd., and Amish Wedding Foods, Inc. (collectively, “Troyer”). Troyer is headquartered in Millersburg, Ohio. The opportunity broadens Lipari’s manufacturing capabilities along with expanding their portfolio of deli product offerings. Thom Lipari, President and CEO of Lipari Foods says: “We are excited about the addition of Troyer’s unique product offerings into our existing portfolio. Troyer is an excellent strategic fit that builds on Lipari’s heritage in deli, dairy, confectionary, and other specialty food categories. Additionally, we are eager to continue building our specialty food manufacturing capabilities and look forward to extending our geographic reach further across the Midwest.” Lipari’s strategic position continues to be one of the premier perimeter of the store and specialty grocery distributors in the US. The acquisition of Troyer is a natural “next step” as Lipari continues their strategy of acquiring unique and complementary food manufacturing and distribution businesses in existing and adjacent markets. For more info, visit liparifoods.com.

april 2019 9-16.indd 14

Stoelting’s SCBA, SCBF Frozen Beverage / Granita Countertop Dispenser is specifically designed to make slushes, sorbets, yogurts, and frozen creams. The product offerings in single, double and triple bowl options allow for many frozen beverage menu options. Magnetic drive & brushless motor system is reliable, durable and easy to use. Digital control allows user to customize settings for repeatable results and menu flexibility. Built-in timer to automatically put the machine in night mode. Gasket-less spigot is easy to clean and maintain Standard double-wall bowls, ensuring virtually no condensation on the outside of unit.

Higher Illinois Minimum Wage Forcing Purchasing and Menu Changes

Many added value prepared food companies are bracing for growth due to the new Illinois higher minimum wage law. It is expected that many restaurants who had been making product in-house, will begin outsourcing production. One such company preparing for these changes is locally based Authentic Brands, producers of Italian Beef, meatballs and sauces. According to company executives, they have increased their research and development team to accommodate inquiries and projects from local foodservice chains who are now in the position of needing to reduce labor hours worked to reduce costs and keep profitability consistent. Authentic Brands has protocols in place to operate within the most stringent of food safety and quality control standards. In addition to their R & D team additions, they have also promoted key individuals to strengthen their quality control team, insuring consistency and quality for every co-pack and private label customer. The firm produces product packaged for foodservice and retail. You may see their ad on page 4 of this issue.

3/13/19 4:06 PM

Food Industry News® April 2019

Local News

Taste of Iceland is returning to Chicago this spring with a new roster of cultural programming taking place across the city from Thursday, April 11 to Sunday, April 14. In its fourth consecutive year, the four-day festival hosted by Iceland Naturally, North America’s leading source for Icelandic culture, products and services, gives Chicagoans an opportunity to experience Iceland’s rich culture ﬁrsthand through the country’s food, spirits, music, literature, ﬁlm, and more.

AXPONA Audio Expo North America will be held Apr. 12-14, 2019 at the Renaissance Schaumburg Convention Center. Argentine gelato producer, Frio Gelato, husband and wife team Sebastian and Karla Kozuura along with Sebastian’s cousin, Enrique Schcolnik announced the opening of its fourth location at Navy Pier 600 E. Grand Ave. in Chicago later this spring.Baconfest Chicago, a tasting event featuring the most creative bacon dishes from the best Chefs in Chicago will be held April 5-6, 2019 at the UIC Dorin Forum at 725 W. Roosevelt Rd. in Chicago. Chicago’s Best Wingfest 20th Anniversary will take place Sat. April 13, 2019 at the Credit Union 1 Arena at UIC Chicago. Wingfest is a gathering of some of Chicagoland’s best wing slinging’ ’restaurants competing to be crowned “Best of the Fest”. Macy’s Flower Show will be held Apr. 1-7, 2019 at the Macy’s at 111 N. State St. in Chicago. New Executive Chef, Victor Martinez to launch Easter from the Chefs Table, a new holiday tradition at Oak Brook Hills Resort. Rain, a Tribute to the Beatles 2019, marks the 50th anniversary of the release of the fab four’s epic album “Abbey Road” and

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this show is indeed a timely celebration. The show is playing at the Cadillac Theatre in Chicago on Apr. 14, 2019. Sweetwater Tavern & Grille 225 N. Michigan Ave. in Chicago recently re-opened following a three month overhaul of the space. The dining destination celebrates its 10th year anniversary and is known for its extensive craft beer list, seasonal cocktails, and upbeat atmosphere. The Franchise Expo will be held at the Donald E. Stephens Convention Center in Rosemont, IL Apr. 27-28, 2019. The One of a Kind Spring Show will be held at the Mart 222 Merchandise Mart Plaza in Chicago Apr. 26-28, 2019 featuring handmade items from hundreds of makers. The show will also host exciting fashion runway shops, live music a gourmet market and more. Tinley Park Brew & Vine will be held Apr.13, 2019 at the Tinley Park Convention Center in Tinley Park, IL. Walker Stalker Con will be held at the Donald E. Stephens Convention Center in Rosemont, IL Apr. 19-21, 2019. Spend the weekend with your favorite Walker Stalker guests or meet cast members from Arrow, Gotham, and more heroes and villains.

Page 15

Wingstop Launches New Brand Platform: Where Flavor Gets Its Wings Wingstop, the wing and flavor experts, have been elevating flavor for years, and now, Wingstop is Where Flavor Gets Its Wings with the launch of its new brand platform and creative campaign. The brand is also kicking off the ‘Flavor World’ tour, heading across the U.S. giving out tens of thousands of freshly-made, free wings, with fun activities including a chance to step into Wingstop’s flavor world by starring in your own virtual ad or a chance to score FREE wings for a year. Wingstop, the awardwinning wing concept with more than 1,250 locations worldwide, is bringing to life its vision of giving people the freedom to explore flavor without boundaries by launching Where Flavor Gets Its Wings. This new brand platform and creative campaign is part of Wingstop’s largest national advertising effort, featuring spots that showcase flavor favorites. As Wingstop moves toward its vision of becoming a top 10 global restaurant brand, this campaign celebrates the core fans who have built the brand over the past 25 years while inviting new audiences into Wingstop’s flavor world. Visit Wingstop.com to learn more.

The person who is told he or she can be easily replaced has a fool for a boss.

U.S. Navy Seaman Melissa Van Barriger, from Oswego, Illinois, uses a controller to operate a sliding pad eye onboard the guided-missile destroyer USS Preble (DDG 88) during a replenishment-at-sea with the USNS Walter S. Diehl (T-AO 193) in the South China Sea, March 3, 2019. The John C. Stennis Carrier Strike Group is deployed to the U.S. 7th Fleet area of operations in support of security and stability in the Indo-Pacific region. (U.S. Navy photo by Mass Communication Specialist 1st Class Bryan Niegel)

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Nonstop Flights out of Chicago Oâ&#x20AC;&#x2122;Hare on American and United Airlines Packages are available thru American Airlines Vacations and United Vacations; (Packages can include air, hotel, car rental and other options) Lexington is located at the heart of Central Kentuckyâ&#x20AC;&#x2122;s famed scenic Bluegrass Region. Surrounded by over 400 horse farms, Lexington is the Horse Capital of the World, a place where champion horses are bred, bought, sold raced and retired. Attractions/Tours Alltech Lexington Brewing & Distilling - offers the unique distinction of being both a brewery and distillery. Tour includes a behind the scenes look at their beer and spirits productions, and a chance to sample their products. (The only location on the Kentucky Bourbon Trail where you can sample beer as well as bourbon) Ashland, the Henry Clay Estate - the home of famous 19th Century Statesman Henry Clay is located a short distance from downtown Lexington on a beautiful 20-acre wooded estate on English Partoree gardens Bluegrass Heritage Museum - located in a Romanesque revival building, the Museum examines the history of the Bluegrass, from European contact with Native Americans to present Historic Downtown Walking Tour - Contact -Carolyn Hackworth -learn the history of downtown Lexington. The 90-minute walking tour includes: Henry Clayâ&#x20AC;&#x2122;s Law Office, Cheapsickle Park, Historic Christ Church Cathedral, the Homes of Historic Gratz Park and more Horse Farm Tour - options include; reserve a seat on a regular guided tour. Hire a private guide to conduct a custom tour, or make your own appointment at a specific farm Kentucky Horse Park - a showcase of museums, galleries, theaters, and working farm exhibits. Nearly 50 breeds of horses graze upon its 1200 acres of lush pastures Mary Todd Lincoln House- the family home of the future wife of the 16th President of the United States. In 1977 the girlhood home opened to the public and became the first house museum in the country to honor a First Lady West Sixth Brewing - craft brewery and taproom plus a beer garden with rotating microbrews on tap. Tours are offered of the facility & production system Bourbon was born in Kentucky. 95% of the worldâ&#x20AC;&#x2122;s bourbon is aged in Kentucky and there are nine distilleries within 35 minutes of Lexington, including two in the downtown area. There are more than five million bourbon barrels aging in Kentucky- thatâ&#x20AC;&#x2122;s more bourbon than people. To experience some southern charm and hospitality and for more information on Lexington, Kentucky go to visitlex.com ,AKE !VE s 2ACINE 7) s WES ASCENDERGRAPHICS COM

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Food Industry News® April 2019

Russian Tea Time Celebrates 25th Anniversary Chicago’s iconic culinary treasure, Russian Tea Time, perfectly nestled in the heart of Chicago’s Downtown at 77 E. Adams St., is proud to kick off its 25th year of bringing authentic Russian cuisine to the heart of the city. For over two decades, owner and chef Klara Muchnik, along with son Vadim, have brought authentic Eastern European cuisine to all palates looking for something unique to try in Downtown Chicago. Klara Muchnik first immigrated to the United States with her family back in 1990, where they decided to make Chicago their second home. It was always Klara’s dream to open a restaurant that would introduce flavors and fares of her beloved Russian heritage. Klara’s son, Vadim Muchnik, made this dream possible, applying his background in business to his mother’s vision, thus creating Russian Tea Time. Known for hosting long-time regulars, tourists, dignitaries, celebrities and fellow Chicagoans, Russian Team Time combines a warm ambiance, exceptional food, and house-blended tea for an unforgettable experience all can enjoy. Russian Tea Time has earned the distinction of being one of Chicago’s landmarks serving Chicago residents and out-of-towners alike with a taste of Russian fare since its inception in 1993. Perfectly nestled in the heart of the city at 77 E. Adams St., this space has since become one of the city’s greatest staples, located just steps away from the Art Institute of Chicago, Millennium Park, Chicago Symphony Orchestra, and more.

Global Food Delivery App Market Predicts 28% Gain by 2023

Wisdom Laughs c They begin the evening news with ‘Good Evening,’ then proceed to tell you why it isn’t. c To steal ideas from one person is plagiarism. To steal from many is research.

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c Behind every successful man is his woman. Behind the fall of a successful man is usually another woman. c Knowledge is knowing a tomato is a fruit. Wisdom is not putting it in a fruit salad. c Truth shall set you free. Said no one.

By 2023, the global food delivery mobile app market that was put at $3.78 billion in 2017 should grow to a whopping $16.61 billion in value, which is a compound annual growth rate of 27.9 percent, according to Allied Market Research. It released findings from a report, this week, that broke down the market by deployment platform and end user to reveal opportunities and other intricacies of the rapidly expanding business sector. According to a news release, the report found that the following three main factors were driving phenomenal growth: Still, growth has been hampered somewhat by a lack of high-speed connectivity in underdeveloped and emerging economies, as well as the uncertainty of enterprises in developing their own applications. The report found, however, that opportunities existed in digitization investment and adoption of marketing strategies, as well as collaborations between various restaurants and application developers. – Adapted from Fast Casual

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Food Industry News® April 2019

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Top Ten Mistakes in Preventing and Responding to Slip and Fall Accidents

By Joe Vito and Kerry Lavelle Slip and falls are very common accidents that occur on a business owner’s property. While slip and falls can never be completely prevented, business owners can take certain steps to reduce slip and falls and limit their exposure and liability. The following are the top ten mistakes business owners make in preventing or responding to slip and falls: 1) Cleaning a spill before taking pictures. A business owner or employee’s first instinct after a fall is to clean the spill immediately. However, patrons claiming personal injuries from slip and falls often exaggerate the size and degree of the spill to enhance their claim. 2) Have a “rover” sweep the premises every 10 minutes. Courts have ruled that premises owners have “notice” and will be liable for a spill if the spill was present at least 10 minutes. 3) Failure to have thorough incident reporting. Business owners and employees should document slip and fall incidents on pre-drafted forms. These forms should include the injured patron’s contact information, witness information, injuries reported, and the patron’s statement of the incident. 4) Measure and photograph any small deviation in pavement. Certain deviations in sidewalks and pavement (normally 2 inches or less) are so small, or “de minimus,” that the law will not hold business owners accountable for tripping injuries caused by the deviations. 5) Immediately report any claim to your insurance carrier. Delays in reporting incidents could result in an insurance carrier’s denial of coverage based on “late notice.” 6) Do you have a self-insured retainer? A self-insured retainer (SIR) is a commercial deductible. Many liability policies provide that the business owner will pay the first $25,000-$100,000 of liability before the insurance coverage applies. Business owners should review their policies to a SIR. 7) Does your snow removal contract cover enough? Many snow removal contracts have a term of December 1st to March 31st, and only apply after two inches of snow. Snow removal contracts should span from November 15th to April 15th and cover one inch or more of snowfall. 8) Is your business named as an additional insured on the snow removal company’s policy? Business owners should insist that their business be named as an additional insured on the snow removal company’s policy. This allows business owners the ability to “tender” slip and fall claims to the snow removal company’s insurance carrier if sued. 9) Caution with floor mats. While floor mats help prevent slip and falls, they often buckle and create trip hazards. Ensure employees lay the mats flat and remove any with buckled edges. 10) Keep all surveillance video. The failure to maintain surveillance gives the improper assumption that the business owner is trying to hide something. Business owners should save all surveillance video of an incident and train their employees to do the same. For any further discussion, please reach out to Kerry Lavelle at klavelle@ lavellelaw.com to schedule an appointment. See our ad on page 43.

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More Wing Zone Locations in 2019

Coming off the 25th year since the brand’s founding, Wing Zone continues to find a growing fan base overseas and has plans to open an average of at least one new international location per month in 2019. Heading into the year, the company operates 24 restaurants in 5 countries outside of the United States and has plans to open seven new Wing Zone units in Panama and five additional restaurants in Manila, the capitol of the Philippines, before the end of the year. Today, there are more than 80 Wing Zone locations across the globe and Friedman and the Wing Zone team are focused on menu innovation and introducing Flavorholics to unique new menu items. In 2018, the company expanded the menu to include new lines of vegetarian options including triple grilled cheese, a chipotle black bean burger, grilled wraps and unique desserts as part of a shift to a broader, better menu in line with evolving consumer tastes. In the U.S., Wing Zone will open eight new domestic locations in 2019 in target markets in North Carolina, South Carolina and Alabama. Internationally, Wing Zone is focused on Central America, SE Asia, the Caribbean and Europe for continued global expansion. For more information on the Wing Zone franchise opportunity, visit wingzonefranchise.com.

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Food Industry News® April 2019

A restaurant’s strongest competitive differentiator is the experience they offer their guests. And considering the average lifespan of a restaurant is less than five years (90 percent fail within just one year of opening their doors), that experience can either make or break a restaurant’s chance of success. Restaurateurs go to great lengths to collect and understand feedback about the guest experience through a variety of channels like customer satisfaction surveys and mystery shopping. However, operations teams are falling short when it comes to connecting customer feedback and their frontline teams. As a result, frontline team members aren’t able to fully grasp how their day-to-day actions contribute to the overall guest experience, and the effect those actions have on the bottom line. Results from a 2018 study performed by Intouch Insight indicated that whether customers felt valued was a key indicator of customer satisfaction across 10 gas and convenience chains. Research also indicated that customer satisfaction was influenced most by the responsiveness of frontline employees, followed by price and food quality. But unengaged and unhappy employees were not likely to deliver the responsiveness required to delight customers. It is therefore critical that companies focus their efforts on creating both a brilliant employee and customer experience as part of their overall customer experience strategy. – Adapted from Eater

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Food Industry News® April 2019

Cochon555

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3 Chef Daniel Espinoza

Heads To Grand Cochon

After an epic afternoon feasting on over 1,500 pounds of heritage breed pork raised on family farms, almost 600 guests, including chefs, somms, barkeeps, and notable judges, gathered at Cochon555 Chicago presented by Citi with full glasses to toast the Chicago “Prince of Pork” Chef Daniel Espinoza of Cantina Laredo. Chef Espinoza and his team presented a magnificent menu utilizing one whole Ossabaw pig raised by Honey Bee Acres. Cochon555 founder Brady Lowe bestowed the winning chef with the regional title. Chef Espinoza will represent Chicago at Grand Cochon, the national finale on September 15, 2019 in Chicago. Alongside Chef Espinoza, Johnny Contraveos, the head bartender at About Last Knife, took home the trophy for Punch Kings, Cochon555’s spirit competition. The event raised $3,500, proceeds of which will support Piggy Bank, a charitable foundation and start-up farm in Missouri that serves as a kickstarter for emerging family farms, as well as a safety net for farms in the wake of a disaster (flood, fire and disease). To win this culinary competition for a cause, 5 chefs battled it out and presented more than 30 dishes, all featuring heritage breed pigs, to guests and celebrity judges. This year’s competing chefs included Chef Cory Morris of Nacional 27, Chef Jake Chappell of Vincent, Chef Chris Thompson of Coda di Volpe, Chef Brian Enyart and Chef Jennifer Jones Enyart of Dos Urban Cantina, and Chef Daniel Espinoza of Cantina Laredro. To win the trophy, Chef Espinoza presented a richly flavored and balanced menu of five dishes to guests and celebrity judges. The winning menu including: Tostada de Queso de Puerco, filled with black beans, salsa cruda, cabbage and pork fat lime vinaigrette, Pozole Verde, with hominy, radish and salsa Macha, Carnitas Guacasalsa, with pickled jalapeno escabeche, chicharron on a tortilla, Chorizo Verde, with cured cactus salad, cotija cheese, gigante beans in an avocado leaf, Pork Pepita Roulade, featuring dark pig blood mole, sesame and pepita crumbles and the Flan de Piloncillo Tocino, with pickled rhubarb and cinnamon sugar chicharron. Guests ate in celebration of a great cause while listening to music by DJ Pedi.

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Food Industry News® April 2019

Winning Back the Lunch Crowd Casual restaurant chains have seen their sales growth slow dramatically as Chipotle, Panera Bread and other fast-casual concepts win over time-strapped consumers. Now, some chains including Olive Garden, Cracker Barrel and Romano’s Macaroni Grill are changing up menus and developing fastcasual models to woo back lunch crowds. Limiting menu changes and rapid checkout options are the winning ticket for 2019. – Adapted from The Washington Post

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Whether it’s a medium-well bone-in hip sirloin for the adventure seeker or a rare flat iron for the multi-tasker, no two carnivores like their meats the same way. To help satiate the desire for the perfectly cooked meat, the leading step-bystep cooking app SideChef is offering insight on how to get the most out of meat: 1. Choose a Tough or Tender Cut: Tough cuts, the shoulder or rump, tend to have less fat and more muscle and connective tissue, making the texture chewy and tough to eat. Cooking the meat low and slow breaks it down, making the meat nice and tender. Tender cuts, the loin or filet, have more fat and are found on areas of the animal that aren’t used as frequently. These are best when cooked with high heat to sear the meat before roasting, grilling or cooking in a sauté pan to reach a specific internal temperature. 2. Cook it Low and Slow: Cooking meat for a long time at a low temperature brings out the juices in the meat, making it nice and tender. SideChef recommends braising, stewing, roasting or BBQing techniques. Whether it’s poultry in a slow cooker or pork butt cooking in the oven for six hours, low and slow is the best way to make a tough piece of meat nice and tender. 3. Bring the High Heat: The key to perfect searing on meat is to caramelize the outside, while keeping the meat juicy and tender on the inside. The perfect sear is done in four simple steps: ■ Coat the sauté pan with oil or butter, allowing it to get extra hot. ■ Place the meat in the pan and quickly take a step back to avoid any splatter. ■ Don’t overcrowd the pan as this overabundance will cause the meat to steam. ■ Finish cooking the meat in a preheated oven to desired perfection. 4. Let it Rest: The most important step to cooking meat is to let it rest so that all the juices remain inside. It is best to let the meat sit for at least five minutes, before cutting and serving.

3/13/19 4:08 PM

Food Industry News® April 2019

tell an inspiring story to ring up sales Ask yourself: Who has the problem your business solves? Who wants what you sell? How well do you define these people and distinguish them from the rest of the world? How well do you know them? How are your present or intended customers ideally suited as customers? That’s strategizing, and it is key to your successful growth. Strategy is focus. It’s what you don’t do. It’s who isn’t in your target market, and what your business doesn’t offer. It’s a lot like sculpture, in which doing everything for everybody is the original block of marble and a focused and effective strategy is the finished statue. Your business offering has to match the needs and wants of your target market. The more it sets itself apart by focusing on specific factors, matching its offering to the market, the better. But, for most of us business owners, focus is really hard because it means saying no. We want to do everything and please everybody. Trying to please everybody is a key to failure, not success. Get the word out about who you are and what you do that is unique; it doesn’t have to be a massive accomplishment, just an arrow pointing to something worth telling customers about. Tell the story about the search that customers did and path they took to purchase from you. Your business might have more than a single story. You don’t need to have just one, but more than two or three won’t work because you lose focus and get diminishing returns. Use your strategic story to drive specific business decisions on pricing, product configuration and marketing messages and media. For example: The ketchup company can redesign its packaging to make its healthy organic claims stand out better on the store shelf. It can make sure its higher pricing reinforces its positioning on quality. It can look for new coldpress technology to appeal to more high-end buyers. The restaurant owner can use the story of a date night to revise its listings on Yelp and Google to highlight quality and service. It can use the story of how John and Mary’s search for a restaurant beefed up its website, making sure it’s responsive to mobile devices and has a menu accessible and optimized for mobile use. You can resist the temptation to lower prices or offer 2-for1 specials if you have a great and simple story that will drive up your value. Last, you need to embrace advertising in print as well as social media. If stories include how customers find them, the restaurant and the entertainment venue are probably especially sensitive to reviews, Facebook, Twitter and articles. And the food product company should be posting and tweeting the kind of content that would trigger sales with their target market. 3

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Managers Should Ask More Questions Most managers fail to ask enough questions. As you travel throughout your organization, try to ask more questions. Asking questions demonstrates to your team that you are interested in their opinions. Here are some questions to consider asking: ■ What frustrated you today? ■ What took too long? ■ What caused complaints today? ■ What was misunderstood today? ■ What cost too much? ■ What was wasted? ■ What was too complicated? ■ What was just plain silly? ■ What job involved too many people? ■ What job involved too much extra effort? — Adapted from Hospitality News

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According to the US News and World Report Sixty-eight percent of customers are lost because an employee didn’t handle their complaint to their satisfaction. This research showed that out of 25 dissatisfied customers, one actually complains. Six out of the 24 non-complainers tell between 10 and 20 other people about their bad experience. — Adapted from Hospitality News

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Food Industry News® April 2019

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Teamwork Is Your Lifeline We might complain about routine and familiarity, but research shows that human beings have an innate need for some degree of stability. Without rules, norms, values, and expectations, people begin to feel anxious, rootless, and confused. The routine and familiarity of belonging to a group helps people to avoid anomie, and find security and purpose. The existence of groups serves two purposes. Organizations, and the groups within them, can be seen as an expression of the human desire to belong. Working in groups and gaining a sense of belonging make employees more effective. With the need to belong already addressed, individuals are able to focus on other things, such as a desire for achievement and the practicing of inner talents. In this way, the movement through the stages of satisfying needs can benefit a company. Free from anomie, groups are places where human beings, and therefore ideas, can flourish. Teams that are carefully chosen and supervised will increase an individual’s security and encourage collaborative, creative, work—as US management expert Ken Blanchard said, “none of us is as smart as all of us.” In turn, commitment toward a project creates ties that strengthen the bond between individuals and, ultimately, the company’s communal purpose. Great organizations recognize the value of teams and the importance of the working environment. Cisco Systems, the Internet infrastructure company, has created what it calls the “Connected Workplace”, which offers employees great flexibility in working practice and environment, while ensuring that they always feel part of the Cisco community. Business success is rarely achieved through individual genius, and the greatest leaders are those who recognize the value of maximizing talent through teams.

QuestionsA ll Owners Need To Ask Themselves 1. What can we do to improve sales? Management? Production? 2. How can we improve the bottom line? 3. Should we change direction? 4. How can we raise productivity? 5. Is it time to: A. cut expenses, B. step up our operation, C. Rehab? 6. If you were the owner, what suggestion would you have? 7. Should we add new employees? Why? What department? 8. Are we surveying our customers, improving our service, evaluating our quality of product, employees and value served? 9. Are we controlling: A. theft, B. training, C. sanitation and cleaning, D. our reputation, E. credit rating? Also, are we paying our obligations on time and planning for the future?

3/13/19 4:08 PM

Food Industry News® April 2019

speed Up service With Xlr rail If your order rail is overflowing and shuffling paper tickets is slowing you down during service, then the XLR Rail Ticket System is the answer to your ticketing woes. XLR Rail Ticket System was invented by Australian chef and restaurateur Scott Horton, who has over 30 years in the business. He was tired of constantly having to manually shift tickets, which slowed him down and took him away from getting meals out quicker. With the XLR Rail Ticket System, you simply hang your ticket once and don’t handle it again until it’s done. How does it work? The XLR Rail Ticket System increases line efficiency by eliminating the timewasting task of re-handling tickets during service. Once you hang a paper

auditing cost control Through careful records The importance of accurately recording every transaction is critically important to the cost-control and menu-analysis function. If food or beverage can be requisitioned by servers without having the transaction documented in some way, you will never know the extent to which items are being stolen, given away, or sold to paying customers. In order to get food from the kitchen or beverages from the bar, the transaction needs to be manually recorded on a serially numbered guest check or entered into a point-of-sale computer system. Cooks and bartenders should be instructed not to fill any order unless they have a printed check for those items. That includes such noncash transactions as employee and management meals. No one, including management, is exempt from the policy. If printed guest checks are used, they need to be serially numbered and signed out to specific servers. Missing checks must be detected every meal period. If a mistake or void occurs, it must be initialed by a member of management. Once the transaction is recorded and entered, it can be audited by management for cost-control purposes. You must compare the number of items sold with the amount purchased and remaining in inventory to determine

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ticket on the rail, you won’t need to adjust it again. With a quick swipe of your hand, you can slide all the tickets along the rail and easily reposition the tickets if priorities change. The individual ticket holders also have a built-in colour coding function that allows you to highlight special items, such as allergies or takeaway orders, to minimize errors. The rail is extendable to suit any line length and the ticket holders are dishwasher safe for easy cleaning. XLR Rail’s quick install guide allows you to replace your existing marble rail in minutes. Watch it in action at http://www. XLRRail.com The XLR Rail Ticket System is a costeffective way to speed up kitchen output immediately and is available for purchase at Amazon US You can catch the XLR Rail team at NRA Show Chicago May 19-22th 2019 Booth 10323.

whether theft, waste, or over-portioning is occurring. Sales information also is necessary to determine preparation quantities and par inventory levels. And the recording of each transaction is important for menu-sales analysis purposes. You need to know which items are selling and how the sales mix impacts your overall food cost, average check, sales revenue, and gross profit. You don’t necessarily require an expensive point-of-sale system to record each transaction. The duplicate check system continues to be employed today in many restaurants and is still effective if used correctly. Kitchen and bar copies, called the “soft” check, are matched with the “hard” guest check to ensure that all items requisitioned from the kitchen and bar have been recorded. lf a point-of-sale system is used, all orders ‘sent’ to the kitchen or bar are “locked” in the system. Changes cannot be made without management overrides. However, both systems are only as good as management requires them to be. If servers can get food and drink by verbal orders or make verbal alterations that impact the sales mix or food and beverage cost, the chain of control is broken. That is perhaps the most important element of your cost-control program. You need to be certain that all transactions are entered into the system so that they can be tracked.

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Bije’s Sports Bar and Pizza, 7455 W Irving Park Rd, Chicago, offers locals a place to watch a local ‘Hawks game and where countless Scouts have loved dining under their mounted moose head. Bije’s opened “with a secret pizza recipe from Lucca, Italy and a commitment to pizza. Owner Carl Quilici has a natural knack to make everyone feel at home by sharing a joke at the bar or tossing pizza dough high in the air to impress the kids. Carl was raised in a restaurant family that owned and operated Roman Holiday, Armando’s, Armando Q’s and the Original Gino’s East. Carl and his wife, Liz, opened Bije’s on April 1, 1996. April Fools’ Day? Yes, because according to Carl, “Only a fool goes into the restaurant business.” Perhaps, but Carl’s philosophy has worked well for over 23 years: Use the freshest ingredients available and never compromise.

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Food Industry News® April 2019

The 7 Most Toxic Excuses That are Ruining Your chances For Success 1. “I’ll do it later.” Catching up on your favorite Netflix show might sound like your most appealing option when you have some free time, but putting off something you need to get done is likely to lead to more stress. Creating motivation and adding structure to your routines can help you ward off the urge to stall. 2. Any type of catastrophic thinking One bad thing does not always lead to another. But when something doesn’t go your way, it’s easy to let your mind delve deep into the dark side. When we think things are worse than they are, or assume that because one bad thing happened that more bad things will happen, it can cause a lot of emotional turmoil. Ask yourself what all the possible outcomes are including the positive ones. Take more control by telling yourself that you have the power to do better next time and use that thought process instead to motivate you to succeed. 3. “I can’t cut it.” Lynn Whitbeck, the founder of online women’s career mentoring site petite2queen.com, has developed the acronym “YASS” to help her clients overcome a case of feeling not good enough: Y = Why you. Remember, you add value. A = Allowed to fail. Give yourself permission to fail. When you fall, you always get back up. S = See success. Breathe and reframe your mindset. S = Surge forward. Take a leap of faith, because if you don’t ask, you don’t get. 4. “Self-care is selfish.” We often feel guilty if we place our own needs ahead of things we feel obligated to do. That can end up backfiring: Not only do you get burned out, you also won’t have energy to spend on people you care about. Taking care of yourself is an investment that you benefit from, and it’s OK to say ‘no’ to outside demands. 5. “Their life is so much better than mine.” It’s easy to scroll through Instagram and assume everyone else is leading a life far superior to your own. But this is often far from the truth. People put out what they want others to see. 6. “I should have.” “Should have” creates more toxicity than almost any other phrase. Almost anything that follows ‘should have’ reflects a disappointment, a missed opportunity, an unhealthy comparison between an ideal and reality, and constant glancing in the rearview mirror. 7. “I don’t know how.” Really? Guess what? Everybody who wins starts by learning how. The secret to getting starting on a seemingly impossible task is to focus on what you do know how to do at the moment, take things one step at a time and learn as you go. When you’re focused on trying to know steps 1 through 50, you get way ahead of yourself and this keeps you from making any progress at all. If you feel stuck, tell yourself: “I’ll figure out the next step and take it.” Think only of what’s the next possible and feasible step you could take. Take that one, and go from there. You’ll figure it out as you go.

3/14/19 11:43 AM

Food Industry News® April 2019

Michelin-Starred Entente Announces New Chicago Address Ty Fujimura of Fujimura Hospitality and Entente Executive Chef Brian Fisher are pleased to announce significant changes at their Michelin-starred, approachable fine dining destination in Chicago. Early spring 2019, Entente will relocate to 700 N. Sedgwick, a move that will usher in a heightened spirit of culinary innovation and opportunity for new, unique programming. The existing Lakeview location will transition into a versatile event space. This is a growth story for Fujimura and Chef Fisher as they move into this next phase of their partnership, which initially formed to introduce Entente in 2016. The team at Entente will take full advantage of a larger kitchen and frontof-house space which is more conducive to the restaurant’s functionality, allows for expanded creative expression and an enhanced guest experience. “This move expands on the true idea behind our concept,” says Chef Fisher. “The space itself is really beautiful and as a chef, the ability to build out a dream kitchen means that we’ll have the chance to push the boundaries of our cooking even further.” With great love and appreciation for the Lakeview neighborhood, Fujimura insists that’s it’s not goodbye. Rather, it’s offering the neighborhood a whole new type of space when Entente moves, with the opportunity to discover chefs, cuisines and experiences from around the city and beyond. Fujimura believes the concept, with more details to be released about soon, will lend even more reason to explore Lakeview. “Brian and I are thrilled that Entente will have the opportunity to soar in a new space,” says Fujimura. “River North holds a world of opportunities for pushing the Entente concept forward. We are eternally grateful to the Lakeview community for embracing us and allowing us to build our foundation there, and we can’t wait to open our doors to something new and distinctly curated in that space.” Visit www.ententechicago.com to stay up-to-date on the latest from the Entente team. About Entente A progressive venture from Fujimura Hospitality, the Michelin-starred Entente offers a refined, ever-changing cuisine and an extensive beverage program with inventive cocktails and a variety of Chicago beers, and wines and sakes from around the world. The casual, upscale dining spot in River North offers an a la carte menu and chefs’ tasting menus from 5 p.m. to 10 p.m. seven days a week. More information and reservations are available through the website and the restaurant can be found on Facebook, Instagram and Twitter.

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From the floury Maris Piper to the velvety Vivaldi, to the perfectly proportioned Jersey Royal and the honorable King Edward, the potato may be deemed humble alongside its fellow veg but, as some of its more noble names indicate, it should be royally celebrated. You might be surprised to know that potatoes are an excellent source of vitamin C, with one medium-sized spud providing around 70 per cent of the recommended daily intake. This helps to support energy, immunity and skin health. And they boast a decent amount of B vitamins and magnesium, too; the nutrients we need for energy, among many other physiological processes. Being one of the richest sources of potassium also makes them a good source of this vital mineral that has myriad functions in the body. When it comes to gut health, potatoes provide fiber that is important for our gut microbes, as they flourish on a fibrous feast, and it is a healthy and thriving microbiome that we need to support. Try to enjoy your spuds with skins on, as there is a greater fiber content, which gives you more bang for your buck when it comes to the microbiome. Interestingly, when potatoes are cooked and fully cooled – think potato salad – the starch molecules transform into something called resistant starch, which behaves a bit like fiber, in that it resists digestion and finds its way to the microbiome, giving an additional potent ‘feeding’ effect. Spuds often steal the show! Just remember, as you slice into your spud, that it is far from lowly and we should feature the noble potato proudly and respectfully on our plates.

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Food Industry News® April 2019

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The latest FDIC survey estimates there are 8.4 million (6.5%) unbanked households: those lacking a checking or savings account at an insured institution in the U.S. Businesses “going cashless” won’t work for them.

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Repair Your Business’ Good Name Without an effective strategy, your hard-earned image can be fractured when a crisis strikes — whether it’s a cockroach infestation, a foodborne illness outbreak or a fire. Here’s how to keep your reputation intact and rebuild when necessary. Identify potential crises. Determine your vulnerabilities, and institute procedures to minimize risks. The Association’s ServSafe program offers training in key areas, including food safety, responsible alcohol service and allergen awareness. “Prevention is the best strategy,” says Melvin Kramer, president of Baltimore-based EHA Consulting Group, specializing in public health concerns. “You don’t want to have to rebuild your brand.” Have a plan. Develop a crisis communications plan with sample media statements and contact lists. . Call in the profes-

sionals. If disaster strikes, consider contracting a communications professional to control your message and a consultant to navigate issues with regulatory agencies. Get the facts. Never rush into an interview. Be transparent. It is better to reveal the reason than to let the public speculate. Do the right thing. Put public health and safety firsts. Protect your reputation by acting quickly with sincerity and responsibility. Cooperate with authorities, like the health department, to resolve the issue. The media loves conflict. Fighting with authorities will only make the story more prominent. Fix it immediately. When a foodborne illness hit one of his restaurant clients, EHA’s Kramer had the restaurant sanitized overnight. The operation barely skipped a beat, opening the next day by bringing in employees from

another unit whom hadn’t been exposed to the outbreak. Communicate how you’ve resolved the situation. Regain the public’s trust by communicating how you fixed the problem, such as switching vendors or instituting new training efforts. Monitor social media. If you see inaccuracies, refer people to your statement for the facts. Get in front of the news. When a health-inspection paperwork issue delayed a Call in the media. Invite a local reporter or food blogger to visit your restaurant to see that you’re back in business and better than ever. Rely on your friends. Encourage your friends to spread the word about your business. Be sure to contact any local celebrities you know. Offer an incentive. A freebie or discount can get customers back to see that your restaurant “is back.” Give it time. News tends to have a short shelf life. With the increase in blogs, the news moves so quickly. What was once front-page news, soon becomes tenth-page news due to the constantly changing and new content. If serious reimaging is needed, enlist the help of a publicist and expect six to 12 months of work. –Excerpted from “Brand repair: How to recover from a crisis”

In 1970, it was found that all living things, including humans, emit a tiny current of light waves, of a surprisingly high intensity. It took decades for scientists around the globe to begin confirming the theories that light emitted from living things seemed to be the driver of many biological communication processes. That light changes if a person is ill in any way. Nearly 50 years later, laser light therapy is one of hottest new treatments for all sorts of illnesses, from arthritis, joint and musculoskeletal pain of all varieties to depression and eye problems like macular degeneration.

3/14/19 11:43 AM

Food Industry News® ® April 2019

Networking Builds More Than Sales Salespeople are natural networkers, so the power of building good relationships translates into success over and over again. Networking can be divided into four useful categories. 1. Leapfrogging. This is when you follow people on and off through life. Leapfrogging also includes networking within an organization, so that if your contact leaves, you keep your relationship with his or her “old” company while making inroads into the “new” company. 2. Chance encounters. You never know where you may meet your next business contact, Hyman believes. Keep your eyes, ears, and mind open wherever you are— whether it’s at a convention, on an airplane, or standing in line at the post office. 3. Stepping outside your narrow circle. There’s no point in constantly trying to network within the same narrow confines. You’ve got to keep putting yourself outside your safe, familiar circle. 4. Putting Other People Together Do someone else a favor, and it will come back to you tenfold, sooner or later. If you see an opportunity to hook up two people, do so—even if it has no obvious benefit for you. Know someone who’s looking for a job? Know someone who’s looking for experienced help? Introduce the two to each other. If you know of a company with a problem that you can’t solve and you know someone who might be able to provide a solution, put the two together. Eventually, they’ll both remember your good deed. And when they need the type of product or service you provide, your phone will start ringing.

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Which Retailers Are Thriving

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Anyone who thinks that buying clothes at the mall is passé need only look at the blockbuster results of three booming brands to know that isn’t true. J. Crew recently said its Madewell business, whose comparable sales jumped 27% DAIRY MANUFACTURING AND SPECIALTY DISTRIBUTION, INCLUDING last quarter, is well on its way to hitting the $1 billion-a-year threshold. Gap Inc. has said the same of its popular Athleta chain. Meanwhile, American Eagle Outfitters’ Aerie lingerie brand is proving to be a Victoria’s Secret killer, clocking Serving Operators, Distributors & Processors Since 1934 growth of 32% last quarter. Those three store chains have Dairy and Specialty Solutions all tapped into something in the zeitgeist, even as the bigger Custom Products Available CALL FOR OUR COMPLETE PRODUCT LIST brands at their respective parent companies struggle to find a place in the shopping habits of younger customers. INSTANTWHIP.COM Merely doing a 180-degree turn to win new customers can be perilous. Ask Chico’s. That retailer offended its core clientele of older women in 2018 by abruptly focusing on millenni-

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12 Traits of Maturity 1: Saving. 2: Knowing my limits. 3: Eating more properly for health and longevity. 4: Using less sleep time to read and reflect. 5: Pursing a leisure activity that could not be approached before.

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6: Encouraging talent. 7: Eating less, eating better. 8: Letting go of “stuff.” 9: More compassion. 10: Rethinking beliefs. 11: Empathy 12: Planning with a clearer purpose. 13: Assessing my accomplishments.

Even knowing that pollutants exist, you might not realize just how much they affect you. The “sick building syndrome,” strikes one in five workers today. The symptoms are flu-like illnesses, nausea, headaches, skin irritations, and allergic reactions. “Sick building syndrome” may also leave you vulnerable to other illnesses. The cause of these symptoms are the contaminants people are forced to breathe everyday in their surroundings. Recent figures indicate that up to one billion dollars is lost every year in the workplace due to sick leave, lost earnings, and lost productivity.

Food Industry News® April 2019

How Your Menu Is Your Best Cost Control Tool

The nucleus of any foodservice operation is its menu. The menu is a restaurant’s ultimate controlling factor and functions as its profit center, customer-attractor, and theme-determinant. It’s an oversimplification to consider the menu to be a mere list of food items offered by a restaurant. A menu must also be judged on its potential for impacting the revenue and operational efficiency of an establishment. A well-designed menu can make things a lot easier for the operator. It can help keep costs in line and even help distribute the workload in the kitchen. A menu can be designed to influence the amount a customer will spend and generate the check average needed to achieve daily sales projections based on seating, customer counts,and hours of operation. Being able to “guide” a customer’s selection will improve the accuracy of sales forecasts, purchases, preparation quantities, and even labor scheduling. The product and worker flow in the kitchen will be driven largely by the menu-sales mix. A menu will dictate the skill levels of the employees in both the kitchen and the dining room. The information the menu provides will help management select specific equipment and the best way in which to arrange that equipment for efficiency of production. The popularity and price of each menu item will impact the amount spent by your customers — and, as a result, influence the average check and daily sales. Furthermore, the sales mix will determine what the overall food cost will be. If it becomes necessary to reduce food cost, management must change one or more of the following elements: (1) The menu price. (2) The portion size or number of accompaniments. (3) The food cost of the ingredients. (4) The menu mix. Simply stated, you can raise or drop prices; increase or decrease portions, accompaniments; shop for better ingredient prices; or attempt to alter the sales mix by emphasizing higher-priced or lower-cost menu items through internal advertising and suggestive selling. A properly designed menu can direct the attention of the diner to specific items and increase the likelihood that those items will be ordered more frequently than random chance consideration. When those items are low in food cost, high in gross profit, and increase the average check, the profit picture brightens and the food cost improves. The menu clearly does have a significant impact on food cost, and if used properly it can be an important cost-control tool.

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Food Industry News® April 2019

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CHEF PROFILE

DANIELA AMEND (SANTIAGO) Hofbrauhaus Chicago 5500 Park Place, Rosemont, Illinois Birthplace: Germany Current Position: Executive Chef First Foodservice Job: Kitchen helper Favorite Food: European and Southern soul food Awards/Honors: Certificate of Appreciation for Exemplary performance 2006, Delta Battery 1st Battalion 7 th Field Artiller; Certificate of Appreciation for Exemplary performance 2006,1st Battalion 26th Infantry Blue Spaders 1st Inf.Div. Certificate of Appreciation for Exemplary performance 2006, 1st Armored Division Command Sergeant Major; Certificate of Appreciation for Exemplary performance 2007, Delta Company 9th Engineer Battalion Memorable Customers: Every single one who leaves with a smile Most Humorous Kitchen Mishap: In my apprenticeship as Cook, I carried a bucket full of fresh prepared red wine mousse. I ran down the spiral staircase and slipped and fell all the way down. I was so worried my Chef would yell at me, that I made it some how, to hold tight to the bucket while falling. I was hurt but the mousse was safe. Nothing I would repeat those days, but back than I was a little proud cookie. Favorite Food to prepare: I like all kind of different food. I love playing around with a variety of different flavors, to achieve a delicious balance on our taste. What part of the job gives the most pleasure: Finishing the day successfully, with happy satisfied guests If you couldn’t be a chef, what would you be and why: I think I would do something with animals. Veterinarian or Animal Patrol Officer Best advice you ever got was: The harder your try the luckier you get Where do you like to vacation: Croatia, Bermudas What do you enjoy most about FIN: It’s informative Other than family, who was your greatest culinary influence?: Sven Roder, Gasthof Schiff, Winterhausen and Mr Bode Burggasstaetten Festung Marienberg, Wuerzburg, Germany

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Memory Needs Exercise Prepared Foods Researchers at the University of California, Irvine and Japan’s University Can Be a Healthier of Tsukuba found a link between exercise and memory function. The study* found that even very light workouts for short periods of time, Choice including yoga and tai chi, can increase the connectivity between parts Food_Industry_News_6x55_HalfPage_McCloud2019.indd 2

Prepared, grab-and-go foods can be healthy and cost-effective options for grocery shoppers, writes registered dietitian Molly Hembree. “Putting nutrition at the core of your prepared food department translates to more transparency for your customers in the form of displayed nutrition

3/4/2019 5:49:59 PM

of the brain responsible for memory formation and storage.

facts, available ingredient lists, wholesome produce-centric recipes, meal-pairing suggestions and portion control efforts,” Hembree writes. Molly has Academy of Nutrition & Dietetics certificates in Weight Management Levels 1 and 2 and Supermarket Busi-

ness Dietetics, is an advisory board member and freelance writer for the “Progressive Grocer,” is a member of the “Retail Dietitian Business Alliance,” and is a Certified Food Safety Manager by the National Registry of Food Safety Professionals. – Adapted from Progressive Grocer

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Food Industry News® April 2019

AARP: Caregivers Gain Respect Most primary health care providers recognize the value of family caregivers and know that working with them is the best way to ensure quality outcomes for their patients. Yet physicians find that establishing communication with family caregivers can be challenging, with time to connect and other logistical issues getting in the way, a new AARP survey reveals. Most conversations happen inperson or over the phone in 15 minutes or less, while digital communication (online portals, email, etc.) is less common. Most physicians (65%) and nurse practitioners/physician assistants (76%) expect to be working significantly or somewhat more with caregivers in the future. Furthermore, providers clearly understand the caregiving role’s importance. Nearly all (97%) providers say caregivers play an important role in patient care. An overwhelming percentage of providers (86%) express a strong interest in working with family caregivers, and 75% are extremely or very confident in their ability to do so. Among the various health care provider roles, physicians are the most likely to speak with caregivers (84%), AARP’s research discovered, followed by nurses (74%), nurse practitioners (44%), and receptionists (44%).

New Kitchen at The Center Will Serve 14,000 Meals Per Year on the Path to Sobriety

Lodge at The Center in Palos Park Illinois recently opened and dedicated its commercial kitchen in honor of Dennis Raber, of Ramar Supply. The new facility came about when Mark and Kathy Raber submitted The Center and its mission for consideration to Cooking Up Better Lives, an organization founded by the foodservice buying group, Excell Marketing in 2007 of which Ramar Supply is a member . In collaboration with its dealer and vendor members, Cooking Up Better Lives seeks to improve the functionality, efficiency and value of communitybased non-profit programs. A life cut far too short by a drug overdose has been honored by constructing something that is feeding the bodies and hearts of people on their own road to recovery from substance addiction. “Dennis was here in our Pathway to Sobriety program,” said David F. Sanders, executive director at The Center. “Like so many people today, he was struggling with addiction. Many of the people know all about that, because that is what this organization has concerned itself with for over 80 years.” The CDC notes that 91 people in the U.S. die from opioid overdoses every day. The Raber famly who owns and operates Ramar Supply hopes that this contribution will help those struggling with addition to live a beter life for many years to come. “We’re not trying to hide it. We’re trying to get rid of the stigma and shame that goes along with drug addition and overdose,” commented Mark Raber. The Center is located 12700 SW Hwy, Palos Park, IL. They offer a six- to nine-month residential recovery program open to men twenty-three years and above. The Center does not accept monetary payment or insurance for participation in Pathway; residents earn their keep and treatment by working on the farm, in the kitchen, or in housekeeping or maintenance.

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Food Industry News® April 2019

CLASSFIEDS and DIRECTORY OF SERVICES

Page 33

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www.ifraevents.com Phone: 630-627-8100 FAX: 630-627-8106 ddurkin@ilfood.org ACCOUNTANTS AB CPA Inc ................................................... 708-430-3232 Chamlin P C .................................................. 847-583-8800 ACCOUNTING FIRMS Parhas & Associates ....................... Page 43 708-430-4545 Sassetti Certiﬁed Public AccountantsPage 14 708-406-8616 ADVERTISING Food Industry News ...................................... 847-699-3300 AIR COFFEE ROASTERS Java Master International.............................. 224-848-2070 AIR CONDITIONING-SYSTEMS CLEANING Olympia Maintenance ................................... 708-344-0344 AIR FILTERS-SALES & SERVICE Olympia Maintenance ................................... 708-344-0344 APPETIZERS Via Pizzeria 1 2 3 .......................................... 847-727-6200 ARCHITECTS Dearborn Architects ...................................... 312-939-3838 Sarfatty Associates ....................................... 847-920-1100 Studio West Architects .................................. 312-965-8133 ASIAN FOOD PRODUCTS Kikkoman Sales USA ...................... Page 30 630-954-1244 ASSOCIATIONS ACF Chicago Chefs ........................ Page 12 872-256-CHEF Illinois Restaurant Association ........ Page 08 312-787-4000 GARA ............................................................ 847-824-6941 ASSOCIATIONS & TRADES For the Love of Chocolate FoundationPage 41 773-972-1927 Illinois Food Retailers...................... Page 33 800-624-6712 Good Food Expo ........................................... 312-874-7360 ATM MACHINES Meirtran ATM................................... Page 16 815-874-7786 ATTORNEYS Scharf Banks Marmor ................................... 312-662-4897 Tabahi Law .................................................... 847-260-8182 AUCTION COMPANIES The Local Auction Company ........... Page 08 630-688-6824 AWNINGS & CANOPIES Chesterﬁeld Awnings ...................... Page 11 312-666-0400

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AWNINGS - SALES & SERVICE Thatcher Oaks Awnings .................. Page 14 BAGS-CUSTOM PRINTED Bulldog Packaging ........................................ BAKERS-WHOLESALE Gonnella Baking Co ........................ Page 28 Lezza Spumoni & Desserts............. Page 27 Eli’s Cheesecakes......................................... Ideal Bakery .................................................. Il Mulino di Valenzano Bakery ....................... JR Dessert Bakery ........................................ Milano Baking Company ............................... BAKERY & DESSERT CONSULTING Sweet Bee..................................................... BAKERY EQUIPMENT MGM Industries............................................. BAKERY-PRODUCTS Instantwhip Chicago........................ Page 29 BAKLAVA Libanais Sweets ............................................ BANNERS & POSTERS Accurate Printing........................................... BAR CONSULTANTS Chicago Bar Shop ......................................... BAR MANUFACTURING & DESIGN Chicago Bar Shop ......................................... BAR STOOLS Chicago Booth ................................ Page 43 Waco Manufacturing ..................................... BAR SUPPLIES Ramar Supply Co............................ Page 26 Alfa Restaurant Supply ................................. BASSET (LIQUOR) CERTIFICATION Step Solution of Illinois.................................. BBQ SAUCE Ken’s Foods .................................... Page 48 BEEF New S B L Inc ................................. Page 21 BEVERAGE DISPENSING-EQUIPMENT United Fast Food & Beverage.......................

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BEVERAGE PROGRAMS Brew Smart Beverage ................................... BEVERAGES Lifestyle Beverages....................................... BOOTHS Chicago Booth ................................ Page 43 Waco Manufacturing ..................................... BOOTHS-UPHOLSTERERS Chicago Booth ................................ Page 43 BOX COMPANIES-CORRUGATED Wertheimer Box .............................. Page 10 BRANDING-LICENSE OPPORTUNITIES Los Comales Licensing ................... Page 25 BREAD & ROLLS Gonnella Baking Co ........................ Page 28 Fausto’s Bakery ............................................ Ideal Bakery .................................................. Il Mulino di Valenzano Bakery ....................... BROILERS & STEAMERS EmberGlo-A Division of Midco Int’l................ BURGLAR ALARM SYSTEMS Alarm Detection Systms Inc .......................... BUTCHER BLOCK WOOD TABLES RestaurantWoodTables.com ......................... BUTTER-CLARIFIED Danish Maid Butter Co .................... Page 32 BUTTER-PREPORTIONED-WHIPPED Danish Maid Butter Co .................... Page 32 BUYING GROUPS/CO-OPS GARA ............................................................ CALAMARI Fisherman’s Pride ........................... Page 05 CANNOLI & CANNOLI PRODUCTS Lezza Spumoni & Desserts............. Page 27 CARRY OUT PACKAGING Bulldog Packaging ........................................ CASH AND CARRY OUTLETS Angelo Caputo’s Fresh Markets...... Page 07 CASH REGISTERS & SUPPLIES Schmaus Cash Register & POS ...................

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CATERING-VEHICLES DCI Central ..................................... Page 24 CCTV SYSTEMS Alarm Detection Systems Inc ........................ CHAIRS & FURNISHINGS Vista Chair .................................................... CHAIRS-COMMERCIAL Chicago Booth ................................ Page 43 Waco Manufacturing ..................................... CHARCOAL Charcoal Supply Company ........................... CHEESECAKES Eli’s Cheesecakes......................................... CHICKEN-PROGRAMS FSI/Foodservice Solutions ............................ CHILI Bistro Soups (Div of Vienna Beef) ................ CHOCOLATES Dessert Concepts ......................................... CLASSIFIED ADVERTISING Food Industry News ...................................... CLEANING PRODUCTS SuperClean ................................................... CO-PACKERS T F Processors.............................................. COCKTAILS Puerto De Indias Gin....................... Page 47 COFFEE Farmer Brothers Coffee ................................ COFFEE & TEAS Royal Cup Coffee............................ Page 20 Brew Smart Beverages ................................. COFFEE ROASTERS Tec Foods Inc.................................. Page 06 Java Breeze .................................................. Java Master International.............................. Tugboat Coffee ............................................. COLD BREW COFFEE & TEA Brew Smart Beverage ...................................

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Page 34 COLD STORAGE Perishable Distribution Solutions .... Page 22 888-491-1641 COLD STORAGE-PORTABLE Portable Cold Storage................................... 800-535-2445 COMBI-STEAMERS Rational USA................................................. 888-320-7274 CONSTRUCTION COMPANIES Walter Daniels Construction............ Page 08 773-775-0170 CONSULTING & DESIGN A D E Foodservice Equipment ...................... 630-628-0811 CONTRACT LABOR SERVICES Atlas Employment Services ............ Page 09 847-671-1557 CONTRACT MANUFACTURING Bistro Soups (Div of Vienna Beef) ................ 773-278-7800 COOKING EQUIPMENT Ramar Supply Co............................ Page 26 708-233-0808 CORNED BEEF-FRESH Vienna Beef .................................... Page 06 773-278-7800 Eisenberg-Kelly Corned Beef........................ 773-588-2882 CORPORATE GIFTS Vienna Beef .................................... Page 06 773-278-7800 CPA FIRMS Sassetti Certiﬁed Public AccountantsPage 14 708-406-8616 AB CPA Inc ................................................... 630-924-9800 CRAFT BEVERAGES Deutsch Family Wine & Spirits........ Page 15 708-687-9870 DAIRY-PRODUCTS Instantwhip Chicago........................ Page 29 800-933-2500 New Dairy ..................................................... 312-421-1234 DELI-MEATS Greenridge Farms ......................................... 847-434-1803 DELIVERY-VEHICLES DCI Central ..................................... Page 24 800-468-7478 DEMO SERVICES-FOOD & BEVERAGE Custom Merchandising Services .................. 630-814-3679 DESSERTS Algelato Chicago ............................. Page 13 847-455-5355 Dessert Concepts ......................................... 773-640-4727 Eli’s Cheesecakes......................................... 773-736-3417 Sweet Bee..................................................... 847-828-4812 DESSERTS-WHOLESALE Lezza Spumoni & Desserts............. Page 27 708-547-5969 DIGITAL MARKETING Munch Ado .................................................... 312-694-5942 DIRECT MAIL PROGRAMS Food Industry News ...................................... 847-699-3300 Ontime Envelopes and Printing .................... 630-205-6667 DIRECTV All Sports Direct ............................................ 630-918-3000 DUCT CLEANING Enviromatic Corp of America .......... Page 18 800-325-8476 Olympia Maintenance ................................... 708-344-0344 EGGS KLM Sales & Marketing .................. Page 42 310-245-7703 Meadowbrook Egg & Dairy Company ........... 312-738-2228 ELECTRIC & GAS STEAMERS EmberGlo-A Division of Midco Int’l................ 773-604-8700 ELECTRICAL REPAIR & MAINTENANCE Mackay Heating & Mechanical........ Page 12 847-381-0448 EMPLOYMENT ATTORNEYS Rob Bernstein - Laner Muchin ...................... 312-342-7778 ENERGY BROKER Century Energy Solutions ............... Page 11 630-817-3164 ESPRESSO-CAPPUCCINO MACHINE PROGRAMS Brew Smart Beverage ................................... 847-437-5757 ETHNIC BREADS-ROLLS & PASTRIES Ideal Bakery .................................................. 773-631-6897 ETHNIC FOODS Kikkoman Sales USA ...................... Page 30 630-954-1244 FACILITY SERVICES Cintas Corporation ........................................ 630-543-3666 FAUCETS Faucet Shoppe The ........................ Page 43 773-478-3890 FILTERS-EXHAUST SYSTEMS Olympia Maintenance ................................... 708-344-0344 FIRE ALARM MONITORING Alarm Detection Sytems Inc.......................... 630-844-5318 FIRE ALARM REPAIR & TESTING Alarm Detection Systems Inc ....................... 630-844-5318 FIRE SUPRESSION SYSTEMS Fox Valley Fire & Safety................................ 847-695-5990 FIRE-EXTINGUISHERS Henrichsen’s Fire & Safety Equipment ......... 800-373-9714

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foodindustrynews.com FIRST AID-EQUIPMENT & SUPPLIES Afﬁrmed Medical Service .............................. 847-322-9185 FLATBREADS Grecian Delight Foods .................................. 847-364-1010 FLOOR TILE & GROUT CLEANING Enviro-Master Chicago North........................ 847-305-2990 FLOORS-ALL TYPES Mike’s Hardwood Flooring ............................ 773-640-7488 FLOORS-SALES-SERVICE & REPAIR Sexton Complete Care.................................. 800-827-1126 FOOD & ALCOHOL SAFETY TRAINING Santa Lucia Food Safety Training ................. 772-502-5262 FOOD DISTRIBUTORS Angelo Caputo’s Fresh Markets...... Page 07 630-514-1338 Cugini Distribution ........................... Page 27 708-695-9471 Dearborn Wholesale Grocers MktplacePage 32 773-487-5656 Devanco Foods ............................... Page 17 847-228-7070 Olympia Food Industries ................. Page 23 847-349-9358 Tec Foods Inc.................................. Page 06 773-638-5310 86 Foodservice ............................................. 773-523-8861 Alfa Restaurant Supply ................................. 773-588-6688 Anichini Brothers ........................................... 312-644-8004 Chef’s Quality Meats ..................................... 708-333-0880 GFS Distribution............................................ 800-968-6391 Grecian Delight Foods .................................. 847-364-1010 Kronos Foods................................................ 800-621-0099 FOOD EQUIPMENT MANUFACTURERS Sammic Corp ................................................ 224-307-2232 FOOD PLANT RENTAL Gung Ho.......................................... Page 12 708-369-8159 FOOD PRODUCTS Devanco Foods ............................... Page 17 847-228-7070 Olympia Food Industries ................. Page 23 847-349-9358 Tec Foods Inc.................................. Page 06 773-638-5310 Grecian Delight Foods .................................. 847-364-1010 Neil Jones Food Company............................ 800-543-4356 FOODSERVICE EQUIP REP & MAINTENANCE Restaurant Handyman .................................. 847-232-4474 FOODSERVICE EQUIPMENT Losurdo Inc ................................................... 630-833-4650 MGM Industries............................................. 847-814-7715 Rational USA................................................. 888-320-7274 Thunderbird Food Machinery ........................ 866-451-1668 FOODSERVICE EQUIPMENT & SUPPLIES Alfa Restaurant Supply ................................. 773-588-6688 FOODSERVICE EQUIPMENT-REPAIR CSI - Coker Service Inc .................. Page 32 888-908-5600 Mackay Heating & Mechanical........ Page 12 847-381-0448 Cobblestone Ovens ...................................... 847-635-0172 General Parts Group ..................................... 630-595-3300 United Fast Food & Beverage....................... 847-616-0711 FOODSERVICE- LAYOUT & DESIGN A D E Foodservice Equipment ...................... 630-628-0811 Losurdo Inc ................................................... 630-833-4650 Sarfatty Associates ....................................... 847-920-1100 FOODSERVICE-EQUIPMENT PARTS CSI - Coker Service Inc .................. Page 32 888-908-5600 Cobblestone Ovens ...................................... 847-635-0172 FOODSERVICE-SUPPLIES Ramar Supply Co............................ Page 26 708-233-0808 FRANCHISE-CONSULTANTS Big Sky Franchising ...................................... 855-824-4759 FREEZER & REF TRAILER RENTAL/LEASING Portable Cold Storage................................... 800-535-2445 FREEZERS-ALL TYPES Custom Cooler & Freezer ............... Page 28 630-879-3131 FRESH CUT FRY EQUIPMENT Sammic Corp ................................................ 224-307-2232 FRIED CHICKEN BREADING MIX House-Autry Mills .......................................... 847-770-7510 FRYERS FSI/Foodservice Solutions ............................ 847-719-6088 FURNITURE/FIXTURES/DESIGN Vitro Seating Products .................................. 800-325-7093 GAMING TERMINALS Aces Up Gaming ........................................... 773-209-4800 GELATO Algelato Chicago ............................. Page 13 847-455-5355 Palazzolo’s Artisan Dairy ................ Page 22 800-4GE-LATO GELATO EQUIPMENT & SUPPLIES Palazzolo’s Artisan Dairy ................ Page 22 800-4GE-LATO GENERAL CONTRACTORS Walter Daniels Construction............ Page 08 773-775-0170

Food Industry News® April 2019

GIARDINIERA Authentic Brands............................. Page 04 708-749-5430 E Formella & Sons .......................... Page 16 630-873-3208 V Formusa Company .................................... 847-813-6040 GIN Puerto De Indias Gin....................... Page 47 305-934-0803 GLYCOL REFRIGERATION SYSTEM & REPAIR Mackay Heating & Mechanical........ Page 12 847-381-0448 GOURMET FOODS New Dairy ..................................................... 312-421-1234 GREASE REMOVAL SERVICE Kaluzny Bros Inc ........................................... 815-744-1453 GREASE TRAP PUMPING SERVICE Tierra Environmental ....................... Page 12 888-551-1998 Kaluzny Bros Inc ........................................... 815-744-1453 GREASE-EXHAUST CLEANING Enviromatic Corp of America .......... Page 18 800-325-8476 Olympia Maintenance ................................... 708-344-0344 GREEK FOOD PRODUCTS Devanco Foods ............................... Page 17 847-228-7070 Olympia Food Industries ................. Page 23 847-349-9358 Grecian Delight Foods .................................. 847-364-1010 Kronos Foods................................................ 800-621-0099 GYROS Devanco Foods ............................... Page 17 847-228-7070 Olympia Food Industries ................. Page 23 847-349-9358 Grecian Delight Foods .................................. 847-364-1010 Kronos Foods................................................ 800-621-0099 HAMBURGER PATTY MANUFACTURER Devanco Foods ............................... Page 17 847-228-7070 HANDYMAN SERVICES Restaurant Handyman .................................. 847-232-4474 HEALTH INSURANCE Gallagher ........................................ Page 04 630-285-3686 HEATING & AIR CONDITIONER SERVICE & REP Mackay Heating & Mechanical........ Page 12 847-381-0448 Mechanical 24 ............................................... 847-987-9738 HOOD & DUCT CLEANING Hoodz of Schaumburg .................... Page 11 847-620-2608 HOOD EXHAUST & FAN CLEANING Enviromatic Corp of America .......... Page 18 800-325-8476 Olympia Maintenance ................................... 708-344-0344 HOOD SYSTEMS-FIRE Henrichsen’s Fire & Safety Equipment ......... 800-373-9714 HOT DOGS Authentic Brands............................. Page 04 708-749-5430 Vienna Beef .................................... Page 06 773-278-7800 Crawford Sausage ........................................ 773-277-3095 Eisenberg-Kelly Corned Beef........................ 773-588-2882 Red Hot Chicago........................................... 800-249-5226 HOT SAUCE US Hot Sauce Inc ........................... Page 11 630-762-8880 HUMAN RESOURCES ADP............................................................... 847-507-4210 HUMMUS & SPREADS Grecian Delight Foods .................................. 847-364-1010 HVAC REPAIR & MAINTENANCE Restaurant Handyman .................................. 847-232-4474 ICE CREAM Algelato Chicago ............................. Page 13 847-455-5355 Chocolate Shoppe Ice Cream ......... Page 26 608-221-8640 Homer’s Gourmet Ice Cream .......... Page 20 847-251-0477 Instantwhip Chicago........................ Page 29 800-933-2500 Palazzolo’s Artisan Dairy ................ Page 22 800-4GE-LATO ICE CREAM EQUIPMENT REPAIR & SUPPLY Kool Technologies ......................................... 630-483-2256 ICE CREAM-YOGURT Instantwhip Chicago........................ Page 29 800-933-2500 ICE MACHINE REPAIR & SANITIZING Ice Solutions 24 ............................................ 847-987-9738 Major Appliance Service ............................... 708-447-4100 ICE MACHINES-SALES-RENTAL OR LEASING Empire Cooler Service .................... Page 19 312-733-3900 ICE SCULPTURES Artbelowzero.net ........................................... 847-746-3673 ICE-MAKING EQUIPMENT/REPAIR & SERVICE Mackay Heating & Mechanical........ Page 12 847-381-0448 INSURANCE Cacciatore Insurance ...................... Page 03 312-259-8200 Caro Insurance Services............................... 708-745-5031 Concklin Insurance Agency........................... 630-268-1600 ISU Northwest Insurance Services ............... 888-366-3467 Society Insurance ......................................... 888-576-2438

INSURANCE SERVICES Gallagher ........................................ Page 04 630-285-3686 INSURANCE-INDUSTRIAL & COMMERCIAL Cacciatore Insurance ...................... Page 03 312-264-6055 INTERIOR DESIGNERS Sarfatty Associates ....................................... 847-920-1100 INTERNET ADVERTISING Food Industry News ...................................... 847-699-3300 INVENTORY CONTROL SYSTEMS BevSpot ........................................................ 617-658-3123 ITALIAN BEEF Authentic Brands............................. Page 04 708-749-5430 Devanco Foods ............................... Page 17 847-228-7070 Serrelli’s Foods ............................... Page 24 877-385-BEEF Grecian Delight Foods .................................. 847-364-1010 Red Hot Chicago........................................... 800-249-5226 ITALIAN FOOD SPECIALTIES E Formella & Sons .......................... Page 16 630-873-3208 ITALIAN SAUSAGE Devanco Foods ............................... Page 17 847-228-7070 Anichini Brothers ........................................... 312-644-8004 JANITOR-SUPPLIES Ramar Supply Co............................ Page 26 708-233-0808 JAPANESE-FOOD PRODUCTS Kikkoman Sales USA ...................... Page 30 630-954-1244 JUICERS-FRUIT & VEGETABLES Berkel Midwest.............................................. 800-921-9151 KEYLESS ACCESS CONTROL Alarm Detection Systems Inc ........................ 630-844-5318 KITCHEN FLOOR & WALL CLEANING Enviro-Master Chicago North........................ 847-305-2990 KITCHEN-EXHAUST SYSTEMS/CLEANING Enviromatic Corp of America .......... Page 18 800-325-8476 Olympia Maintenance ................................... 708-344-0344 LAW FIRMS Lavelle Law ..................................... Page 43 847-705-7555 LINEN SUPPLY & RENTAL SERVICE Cosmopolitan Textile ..................................... 773-254-6100 Mickey’s Linen .............................................. 773-545-7211 LIQUOR Puerto De Indias Gin....................... Page 47 305-934-0803 LIQUOR & SPIRITS Deutsch Family Wine & Spirits........ Page 15 708-687-9870 LIQUOR-WHOLESALE Peerless Liquors ........................................... 773-378-3908 LOGISTICS COMPANIES Perishable Distribution Solutions .... Page 22 888-491-1641 MAILING PROGRAMS On Time Printing ........................................... 708-544-4500 MANUFACTURERS REPRESENTATIVES Vicki Righeimer & Associates ....................... 847-899-8146 MARKETING PARTNERSHIPS Dinova Inc ..................................................... 630-487-9119 MARKETING-SERVICES Illinois Royalty ............................................... 630-487-1485 MAYONNAISE Columbus Vegetable Oils................ Page 02 773-265-6500 MEAT PROCESSING EQUIP SALES & SERVICE Berkel Midwest.............................................. 800-921-9151 MEAT-ORGANIC-NATURAL-ABF Fox Deluxe Stap ........................................... 847-520-8300 MEAT-SMOKED Nueske Applewood Smoked Meats .............. 800-382-2266 MEAT-WHOLESALE Angelo Caputo’s Fresh Markets...... Page 07 630-514-1338 Devanco Foods ............................... Page 17 847-228-7070 KLM Sales & Marketing .................. Page 42 310-245-7703 New S B L Inc ................................. Page 21 773-376-8280 Anichini Brothers ........................................... 312-644-8004 Chef’s Quality Meats ..................................... 708-333-0880 Fox Deluxe Stap ........................................... 847-520-8300 Grant Park Packing ....................................... 312-421-4096 International Meat Company ......................... 773-622-1400 MEATBALLS Authentic Brands............................. Page 04 708-749-5430 MEDICAL SUPPLIES Afﬁrmed Medical Service .............................. 847-322-9185 MEDITERRANEAN FOODS Olympia Food Industries ................. Page 23 847-349-9358 Grecian Delight Foods .................................. 847-364-1010 MENU PRINTING Ontime Envelopes and Printing .................... 630-205-6667

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Food Industry News® April 2019 MENUS On Time Printing ........................................... 708-544-4500 MENUS-CUSTOM PRINTED Accurate Printing........................................... 708-824-0058 MEXICAN FOODS Los Comales Licensing ................... Page 25 773-457-1784 MILK Instantwhip Chicago........................ Page 29 800-933-2500 MINI PASTRIES Ideal Bakery .................................................. 773-631-6897 NATURAL FOOD PRODUCTS Greenridge Farms ......................................... 847-434-1803 OILS & FATS-COOKING Columbus Vegetable Oils................ Page 02 773-265-6500 OILS & SHORTENING Columbus Vegetable Oils................ Page 02 773-265-6500 Chef Mac Culinary Cooking Oils ................... 708-945-9150 OILS & VINEGAR Pastorelli Foods ............................................ 800-SOS-AUCY OILS-COOKING/BULK Columbus Vegetable Oils................ Page 02 773-265-6500 OLIVE OILS Columbus Vegetable Oils................ Page 02 773-265-6500 ONLINE ORDERING PLATFORM Munch Ado .................................................... 312-694-5942 ORGANIC FOODS Pastorelli Foods ............................................ 800-SOS-AUCY ORGANIC MEAT & POULTRY Fox Deluxe Stap ........................................... 847-520-8300 OVEN REPAIR & MAINTENANCE Mackay Heating & Mechanical........ Page 12 847-381-0448 OVENS-SALES & SERVICE Cobblestone Ovens ...................................... 847-635-0172 MGM Industries............................................. 847-814-7715 PACKAGING SPECIALISTS Wertheimer Box .............................. Page 10 312-829-4545 PAINTING & HANDYMAN SERVICES Restaurant Handyman .................................. 847-232-4474 PANCAKE-BATTER & MIX Tec Foods Inc.................................. Page 06 773-638-5310 PAPER-PRODUCTS Ramar Supply Co............................ Page 26 708-233-0808 PARTY-FAVORS & SUPPLIES Ramar Supply Co............................ Page 26 708-233-0808 PASTA-FRESH AND FROZEN Cugini Distribution ........................... Page 27 708-695-9471 Pastafresh Home Made Pasta ...................... 773-745-5888 PASTRY CONSULTING Sweet Bee..................................................... 847-828-4812 PATIO ENCLOSURES Thatcher Oaks Awnings .................. Page 14 630-833-5700 PATTY MACHINES/FOOD FORMERS Berkel Midwest.............................................. 800-921-9151 PAYROLL SERVICES AB CPA Inc ................................................... 708-430-3232 ADP............................................................... 847-507-4210 PEST CONTROL Platinum Pest Solutions ................................ 708-206-2847 Rose Pest Solutions...................................... 800-GOT-PEST PEST CONTROL/PEST ELIMINATION Mc Cloud Services .......................... Page 31 800-332-7805 PICKLES & RELISH Vienna Beef .................................... Page 06 773-278-7800 PITA BREAD Olympia Food Industries ................. Page 23 847-349-9358 Grecian Delight Foods .................................. 847-364-1010 PIZZA CRUST MIX Via Pizzeria 1 2 3 .......................................... 847-727-6200 PIZZA SAUCE SEASONINGS Via Pizzeria 1 2 3 .......................................... 847-727-6200 PIZZA SUPPLIES Russo Pizza Supplies ................................... 708-385-0500 PIZZA SUPPLY DISTRIBUTORS Anichini Brothers ........................................... 312-644-8004 PLANT-BASED FOODS,VEGAN, Phoenix Bean................................................ 773-784-2503 PLUMBING SUPPLIES Faucet Shoppe The ........................ Page 43 773-478-3890 POINT OF SALE SUPPLIES Schmaus Cash Register & POS ................... 847-675-6066 POINT OF SALE SYSTEMS Alpha POS Services Inc................................ 630-690-2870 Retail Control Solutions ................................ 630-521-9900 Schmaus Cash Register & POS ................... 847-675-6066

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CLASSFIEDS and DIRECTORY OF SERVICES

PORK PRODUCTS Peer Foods ................................................... 773-927-1440 POULTRY-FRESH New S B L Inc ................................. Page 21 773-376-8280 POULTRY-WHOLESALE & PROCESSORS Fox Deluxe Stap ........................................... 847-520-8300 PRESSURE WASHING Olympia Maintenance ................................... 708-344-0344 PRINTERS On Time Printing ........................................... 708-544-4500 PRINTING-CUSTOM ITEMS Accurate Printing........................................... 708-824-0058 PRIVATE LABEL FOOD MANUFACTURERS E Formella & Sons .......................... Page 16 630-873-3208 Milano Baking Company ............................... 800-495-BUNS T F Processors.............................................. 847-709-2600 PRIVATE LABEL PRODUCTS US Hot Sauce Inc ........................... Page 11 630-762-8880 PRODUCE-WHOLESALE Angelo Caputo’s Fresh Markets...... Page 07 630-514-1338 PUBLIC RELATIONS-MARKETING SERVICES IMR Chicago ................................................. 312-878-1222 PUBLISHING Food Industry News ...................................... 847-699-3300 RE-UPHOLSTERY Chicago Booth ................................ Page 43 773-378-8400 REAL ESTATE-BUY & SELL Stan Rivas/Flex Properties ........................... 312-685-8585 REFRIGERATED TRAILER RENTAL/LEASING Portable Cold Storage................................... 800-535-2445 REFRIGERATION EQUIPMENT REPAIR CSI - Coker Service Inc .................. Page 32 888-908-5600 Mackay Heating & Mechanical........ Page 12 847-381-0448 Service Refrigeration ...................... Page 09 773-775-4777 General Parts Group ..................................... 630-595-3300 Kool Technologies ......................................... 630-483-2256 Mechanical 24 ............................................... 847-987-9738 REFRIGERATION-EQUIP/COMMERCIAL Custom Cooler & Freezer ............... Page 28 630-879-3131 REMODELING & NEW CONSTRUCTION Walter Daniels Construction............ Page 08 773-775-0170 RESTAURANT EQUIP MANUFACTURERS Sammic Corp ................................................ 224-307-2232 RESTAURANT EQUIPMENT FSI/Foodservice Solutions ............................ 847-719-6088 Losurdo Inc ................................................... 630-833-4650 RESTAURANT EQUIPMENT & SUPPLIES Custom Cooler & Freezer ............... Page 28 630-879-3131 Flattech.com ................................... Page 29 855-999-3528 Olympic Store Fixtures.................... Page 20 773-585-3755 Ramar Supply Co............................ Page 26 708-233-0808 Berkel Midwest.............................................. 800-921-9151 TriMark Marlinn Equip & Supplies ................. 708-496-1700 RESTAURANT EQUIPMENT REPAIR SERVICE CSI - Coker Service Inc .................. Page 32 888-908-5600 Mackay Heating & Mechanical........ Page 12 847-381-0448 Berkel Midwest.............................................. 800-921-9151 Cobblestone Ovens ...................................... 847-635-0172 General Parts Group ..................................... 630-595-3300 MGM Industries............................................. 847-814-7715 Major Appliance Service ............................... 708-447-4100 RESTAURANT EQUIPMENT-NEW & USED March Quality Used & New Equip... Page 19 800-210-5895 RESTAURANT REAL ESTATE SALES John Moauro/Realty Executives ................... 708-361-1150 Kudan Group Inc ........................................... 312-575-0480 Marcus Cook-Baum Realty Group ................ 312-275-3112 Nick Dibrizzi/Coldwell Banker ....................... 708-562-9328 Pontarelli & Company ................................... 847-778-3571 RESTAURANT-DESIGNERS A D E Foodservice Equipment ...................... 630-628-0811 Losurdo Inc ................................................... 630-833-4650 Sarfatty Associates ....................................... 847-920-1100 RESTAURANTS La Scarola Restaurant .................................. 312-243-1740 RESTROOM & JANITORIAL SUPPLIES Enviro-Master Chicago North........................ 847-305-2990 RESTROOM CLEANING & SANITIZING Enviro-Master Chicago North........................ 847-305-2990 ROOFS-SALES-REPAIR & MAINTENANCE Care Sheet Metal & Rooﬁng ........... Page 40 708-387-9784 SALAD-DRESSINGS Authentic Brands............................. Page 04 708-749-5430 Ken’s Foods .................................... Page 48 800-633-5800

SALAD-DRESSINGS & OILS Columbus Vegetable Oils................ Page 02 773-265-6500 Tec Foods Inc.................................. Page 06 773-638-5310 SANITATION CERTIFICATION Illinois Restaurant Association ........ Page 08 312-787-4000 SANITATION CLASSES Santa Lucia Food Safety Training ................. 773-502-5262 SATELLITE TV SYSTEMS All Sports Direct ............................................ 630-918-3000 SAUSAGE Angelo Caputo’s Fresh Markets...... Page 07 630-514-1338 Vienna Beef .................................... Page 06 773-278-7800 Anichini Brothers ........................................... 312-644-8004 Crawford Sausage ........................................ 773-277-3095 Red Hot Chicago........................................... 800-249-5226 SAUSAGE MANUFACTURER Grant Park Packing ....................................... 312-421-4096 SCALES Berkel Midwest.............................................. 800-921-9151 SCALES-SALES & REPAIR Accurate Scale Company ............... Page 10 773-847-1820 SEAFOOD Fisherman’s Pride ........................... Page 05 800-543-2110 SEATING Waco Manufacturing ..................................... 312-733-0054 SEATING REPAIRS Express Seating .............................. Page 19 630-985-7797 SEWER(MAINT)-RODDING & JETTING Tierra Environmental ....................... Page 12 888-551-1998 SHIPPING-REFRIGERATED & FROZEN Perishable Distribution Solutions .... Page 22 888-491-1641 SHORTENING Columbus Vegetable Oils................ Page 02 773-265-6500 SIGNAGE-INDOOR & OUTDOOR American Graphics ......................... Page 23 888-774-6270 SILVERWARE & DINNERWARE Vicki Righeimer & Associates ....................... 847-899-8146 SLICERS-SALES & SERVICE Berkel Midwest.............................................. 800-921-9151 SLOT MACHINES Illinois Gaming Systems................................ 312-544-9856 SOCIAL MEDIA MARKETING Munch Ado .................................................... 312-694-5942 SOUPS Vienna Beef .................................... Page 06 773-278-7800 Bistro Soups (Div of Vienna Beef) ................ 773-278-7800 SOUS-VIDE COOKERS Sammic Corp ................................................ 224-307-2232 STAFFING-SERVICES Atlas Employment Services ............ Page 09 847-671-1557 STEAM CLEANING Olympia Maintenance ................................... 708-344-0344 SUPERMARKET- EQUIPMENT/ NEW & USED Berkel Midwest.............................................. 800-921-9151 TABLE ACCESSORIES Flattech.com ................................... Page 29 855-999-3528 TABLE LEVELING DEVICES Flattech.com ................................... Page 29 855-999-3528 TABLE TOP AND COOKING EQUIPMENT EmberGlo-A Division of Midco Int’l................ 773-604-8700 TABLES-ALL TYPES Chicago Booth ................................ Page 43 773-378-8400 RestaurantWoodTables.com ......................... 773-599-6200 Waco Manufacturing ..................................... 312-733-0054 TAMALES Supreme Frozen Products ............................ 773-622-3777 TEA-GREEN Dewdrop Tea ................................................. 630-335-7806 TEMPORARY STAFFING Atlas Employment Services ............ Page 09 847-671-1557 TEXT MESSAGING PROGRAMS Illinois Royalty ............................................... 630-487-1485 TOFU AND BEAN SPROUTS Phoenix Bean................................................ 773-784-2503 TOMATO PRODUCTS Pastorelli Foods ............................................ 800-SOS-AUCY TRADE PUBLICATIONS Food Industry News ...................................... 847-699-3300 TRUCK GRAPHICS American Graphics ......................... Page 23 888-774-6270 TRUCK-BODIES Morgan Corporation ...................................... 608-436-4177

Page 35 TRUCK-REFRIGERATED DCI Central ..................................... Page 24 800-468-7478 TRUCK-SALES & SERVICE DCI Central ..................................... Page 24 800-468-7478 TRUCK-SALES NEW & USED D & S Truck Center ......................... Page 18 708-352-5551 UPCOMING EVENTS Wisconsin Restaurant Association ................ 800-589-3211 VENTILATING-SYTEMS CLEANING Enviromatic Corp of America .......... Page 18 800-325-8476 Olympia Maintenance ................................... 708-344-0344 VIDEO GAMING Awesome Hand Gaming ............................... 847-704-7612 VIDEO GAMING KIOSKS Tri City Supply Jackpot Gaming ...... Page 08 708-689-9900 VIDEO GAMING TERMINALS Illinois Gaming Systems................................ 312-544-9856 WALK IN COOLER- MOBILE- RENTAL/LEASING Portable Cold Storage................................... 800-535-2445 WALK IN COOLERS-SALES & SERVICE Service Refrigeration ...................... Page 09 773-775-4777 WALK-IN COOLER REPAIR & MAINTENANCE Mackay Heating & Mechanical........ Page 12 847-381-0448 Mechanical 24 ............................................... 847-987-9738 WALK-IN COOLERS AND FREEZERS Custom Cooler & Freezer ............... Page 28 630-879-3131 MGM Industries............................................. 847-814-7715 WEBSITE DESIGN Americaneagle.com ........................ Page 41 847-699-0300 Munch Ado .................................................... 312-694-5942 WEBSITE DESIGN SERVICES Buildthis.com................................... Page 31 312-655-9999 WEDDING CAKES Ideal Bakery .................................................. 773-631-6897 WELDING & FABRICATING KOP Ind. Welding & Fabrication ..... Page 30 630-930-9516 WHIPPED CREAM Instantwhip Chicago........................ Page 29 800-933-2500 WILD GAME Fox Deluxe Stap ........................................... 847-520-8300 WIND SCREENS Thatcher Oaks Awnings .................. Page 14 630-833-5700 WINE & SPIRITS Deutsch Family Wine & Spirits........ Page 15 708-687-9870 WOOD FLOOR REFINSH & INSTALLATION Mike’s Hardwood Flooring ............................ 773-640-7488

Reserve Your Ad Space TODAY For Our May 2019 NRA Issue! Call for prices and information: 847-699-3300

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Food Industry News® April 2019

foodindustrynews.com Food Industry News® April 2019

Classifieds

ASSOCIATES REAL ESTATE SERVICES

*Restaurant Brokerage Division*

Chicago’s Premier Hospitality Real Estate Brokers

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Food & Beverage assets for sale together or separately. Included in the portfolio: 5 restaurants, 1 craft brewing assets, & 2 real estate properties. Price: $6,450,000 Total - For individual pricing contact agent. Agent: Chad

Humboldt Park- 1143 N. California Ave. - Bullhead Cantina

Corner bar/restaurant available on California Avenue’s dining and entertainment corridor. Incidental Liquor & Retail Food licenses. Size: 1,200 SF Price: $31.80/SF Gross Price: $165K (Business) Agent: Juan Carlos

Lakeview - 3113 N. Halsted St. - Assets for Sale

Newly built-out quick-service restaurant located on a 4-corner intersection. Includes black iron, full kitchen and extensive equipment. 30 parking spaces. Size: 1,000 SF Rental Rate: $3,500/Mo. Gross Price: $64,900 Agent: Jarrett

Loop, West - 1258 W. Jackson Blvd. - Ella’s Corner - Business for Sale

RE P DU RI CT CE IO N!

LI NE ST W IN G!

Stylish fast casual counter service restaurant. Recently remodeled with ample outdoor seating. All FF&E and inventory included. Size: 1,100 SF Rental Rate: $3,700/Mo. (NNN) Price: $74,900 Agent: Georg

Loop, West - Confidential #1073 - Business for Sale

Bar/restaurant with newer construction, high ceilings, large bar and open kitchen. Sizable sidewalk cafe available for al fresco dining. Size: 6,172 SF Rental Rate: $27.85/SF Gross Price: $650K Agent: Juan Carlos

Naperville- Confidential #C127 - Business & Real Estate for Sale

Iconic upscale restaurant with prominent location, ample parking and large patio. Occupancy of 300. Potential to add catering and special events. Size: 7,902 SF Price: $2,200,000 Agent: Chad

North Center- 4164 N. Lincoln Ave. - Red Eyes Coffee

Established coffee shop for sale with real estate. Corner location commercial condo in the heart of shopping area along Lincoln Ave. Size: 1,500 SF Price: $290K (Real Estate) +$ 35K (Business) Agent: Brian

Old Town- Confidential #M730 - Assets for Sale with New Lease

LI NE ST W IN G!

RE P DU RI CT CE IO N!

Fully-equipped restaurant in Old Town Theater & Entertainment District. Fully built-out kitchen with open floor plan, 10 ft hood and black iron. Size: 1,624 SF Rental Rate: $50/SF Net Price: $99K Agent: Jarrett

Ravenswood- 1964 Lawrence Ave. - Assets for Sale

Beautifully redesigned restaurant space seating 44. Large kitchen with rotating deck pizza oven, smoker, 20’ hood and two walk-in coolers. Size: 3,000 SF Rental Rate: $4,456/Mo. (Gross) Price: $59K Agent: Georg

Vince Ferraro

RESTAURANT: Just listed! Popular, established 27 years! On busy street in NW suburb. Freestanding building. Seats 160; parks 53. Complete FF&E package. Excellent condition. Owner retiring. True “Turn-Key”! Biz, FF&E @ $250K w/ below market value lease. Real Estate included @ $895K Total Price. FAST FOOD: Just listed! Located in active strip center in afﬂuent N.W. suburb. Seats 42 and 38 in party room. Hours: Mon. - Sat., 11am to 9pm. Closed Sundays. Substantial volume. Most popular in area... Surrounded by factories, ofﬁces and residential! Low, below market value rent with lease renewal options. Video gaming available! Fully equipped. Family run... Pristine condition... Quality products! Don’t miss this one!! Biz, FF&E @ $175K! PIZZERIA: Outstanding opportunity to own this renowned pizzeria...home of Chicagoland’s “Original Stuffed Pizza!” Established 1973. NW Suburb. Dining room seats 125. Plenty of parking. Full liquor license. Bonus: Big $$$$$$ from Video gaming! “Turn-key.” No royalties, no over-rides! Great lease. Biz, FF&E @ $399K. RESTAURANT/BAR: Forest Park! Established 20 years. Seats 100 plus patio. Substantial volume. Video Gaming Approved. Total Package includes Real Estate, Biz and income apartment @ $1.175M. Biz only @ $295K w/ great lease. Think “Cheers.”! TAVERN: Great NW side neighborhood. Est. 1959. Mature Crowd. Excellent condition. Coveted Chicago Tavern License!! Biz @ $125K. YOU CONCEPT: NW Side. Brand new! Seats 110. Great lease. Pristine. Kitchen and dining room will handle any concept. Italian? Mexican? American?...? FF&E @$150K BREAKFAST/LUNCH: Just listed! Well established neighborhood icon in upscale community on Chicago’s northwest side. Corner location across from park and train station. Seats 90 plus 20 on sidewalk patio. Parking lot. Solid lease. Pristine condition. Biz, FF&E @ $98K FAST FOOD: Just listed! Freestanding. Brick. 950sf. Bus stop corner with walk-up window. Seats 12 plus 30 on patio. Easy to operate with minimal help.... Kitchen built for speed. Good volume/lease. Hours: 11am – 8:30pm, Monday thru Saturday. No Sundays! This is the one you’ve been looking for! Biz, FF&E @ $110K

MORE LISTINGS AVAILABLE–CALL! SELLING? ALWAYS CONFIDENTIAL!

VinceF@PontarelliAssociates.com

CALL 847-778-3571

FOR SALE: Northwoods Irish Pub & Wine Bar Established over 9 years, new construction 1300 square ft. Pub & Wine Bar located in Downtown Boulder Junction, WI with 1400 square ft. attached residence with 2 bedrooms, 2 bathrooms, Great Room and Loft. Includes kitchen equipment, furniture, and ﬁxtures. $699,000 Business, Building & Real Estate. Call Denny 715-385-3200

Rogers Park- 6632 N. Clark St. - Tapia’s Pizza - Business for Sale

Lovely neighborhood restaurant on hard corner of Clark St. Fully equipped with large exhaust and 2 double-decker Blodgett pizza ovens. Size: 1,300 SF Rental Rate: $18.37/SF NNN Price: $64,900 Agent: Adam

Schaumburg- 140 E. Golf Rd. - Salata Copley Center

Motivated Seller! Fully built-out fast casual restaurant with hood. End cap of Copley Center with ample parking. Bring your own concept or keep as is. Size: 2,555 SF Rental Rate: $29.75/SF Price: $100K (Business) Agent: Brian

Wheeling- 1083 E. Lake Cook Rd. - Salata Lexington Commons

Motivated Seller! Fully built-out QSR restaurant with hood at corner of Lake Cook Rd. and Lexington. Co-tenant with Starbucks. Size: 2,155 SF Rental Rate: $32/SF Price: $150K (Business) Contact: Brian

West Town- 1156 W. Grand Ave. - Tsukiji Fish Market

Recently updated turn-key restaurant with two hoods. Seats 70 indoors and 10 on sidewalk patio. 800 SF basement. All FF&E included. Size: 1,600 SF Rental Rate: $4,372/Mo. Net Price: $179K (Business) Agent: Brian

REQUEST A COPY OF OUR COMPLETE INVENTORY AT INFO@KUDANGROUP.COM Kudan Group, Inc. 566 W. Lake St. Suite 225 Chicago, IL 60661 312.575.0480 kudangroup.com

MEMBER: CRBA

april 2019 33-40 classifieds.indd 36

Moving to the Valley of the Sun? I’m from Chicago and have over 45 yrs experience in all facets in real estate

Scottsdale / Phoenix Area 8388 East Hartford Suite 100 REALTOR® Scottsdale, AZ 85255

MICHAEL YERGIN 312.952.5683 O: 602.230.7600 E: dryergin@aol.com www.homesmart.com

Moving to the Valley of the Sun? I’m from 3 Building Portfolio Chicago and have over 45 yrs in 9,800 sq ft lot. 7 apartments, 4 stores. air in all units. Great rental income. experience in Central all Rogers facets in Park, next to Metra Station. 1 unit is 1,200 sq. real estate tavern with 4:00 Lic and PPA license.

COMMERCIAL/RESIDENTIAL BUILDING ft.

Some ﬁnancing available.

Call Wesley at 773-671-1273

3/14/19 12:02 PM

2) FR insu

Food Industry News® April 2019

CLASSFIEDS and DIRECTORY OF SERVICES

Page 37

CHICAGOLAND’S BEST LOCATIONS FOR SALE 24 HOUR VOICEMAIL

Email—nick.dibrizzi@cbexchange.com

Only From

WESTERN SUBURBS - MAYWOOD - ON WELL TRAVELED ROOSEVELT ROAD Corner National Tenant Location, Brand New Free Standing Restaurant with Drive-Thru 4,000 SF, 2,500 SF Restaurant with drive thru. Plus 1,500 SF retail space leased. 20,000 SF Lot. Selling Real Estate, Fixtures and Equipment.

NEW: PIZZA!! PIZZA!!

Pick up & Delivery. Chicagoland Area established since 1987. 60% pick up/40% delivery. Real $$$ maker. 40 deliveries per night avg. Selling Real Estate & Business. Owner Retiring. Qualiﬁed buyers only. Must sign conﬁdentiality agreement and have proof of funds.

2,906 SF, seats 100 plus outdoor patio. Large modern Sushi bar, plus sit down bar. Free city parking next door. Established for 20 years; owner retiring or bring your own food concept. Location, Location, Great Business Opportunity. Business Only: $110,000 includes ﬁxtures and equipment. NEW: TURN-KEY FULLY EQUIPPED RESTAURANT FOR LEASE

Turn key, fully equipped fast food restaurant with drive-thru window. 1,000 SF, it could be increased to 2,000 or 3,000 SF. Rent Negotiable. Located on Route 59, West Chicago in “Sandpiper Square Shopping Center” with plenty of parking. National Tenant location or local food concept. Other tenants in the immediate area, Dunkin Donuts, McDonald’s, Walgreens, etc.

CORNER TURN-KEY FAST FOOD RESTAURANT WITH PARKING. 2,000 SF bldg., 12,000 SF land. Selling Real Estate, Fixtures and Equipment.

Free standing sports bar-pizza pub with drive thru window. 2,300 SF plus 1,000 SF lower level. Bldg on 18,700 SF lot. Great National Tenant location. For Business & Real Estate $595,000.

NEW: CORNER FREE STANDING TURN-KEY RESTAURANT WITH DRIVE THRU WINDOW

Franklin Park on River Road. Great trafﬁc count; National Tenant Location. Five minutes from O’Hare Airport. Other tenants nearby: Gene & Judes Hot Dogs, Mc Donald’s, Dunkin Donuts and Pescatore Palace. More than $200,000 in improvements. For Real Estate, Fixtures & Equipment $495,000.

NEW: SW SUBURBS-147th & CICERO

Free standing sports bar-pizzeria with video gaming. National Tenant location. 5,000 SF bldg.; 30,000 SF lot. $100,000 a year net proﬁt in video gaming. Real $$$ maker; seats 300 indoor & outdoor. Separate carry out & delivery pizza business. DJ & live music. For Business & Real Estate: $895,000.

NORTHWEST SUBURBS ON ALGONQUIN ROAD & ROUTE 53 Successful American Style Pancake House. Free Standing 5,000 SF building on 30,000 SF land. Includes Real Estate and Business.

LISLE - MAIN (ROUTE 53)

NEW: OAK PARK DOWNTOWN

NATIONAL TENANT LOCATION For Lease Only. Free standing 2,520 SF plus 1,000 SF lower level. Second generation restaurant. Lot size 22,850 SF. One door south SEC corner stoplight intersection of Main Street (Rte 53) and Maple Ave. NNN Lease $25 per SF; Real Estate taxes $5.60 per SF

4,000 SF turn key pizzeriarestaurant plus full basement Established for 40 years. For business, ﬁxtures & equipment $169,500.

MEMBER: CRBA

CHICAGO SOUTHWEST/MIDWAY AIRPORT AREA/47TH ST & PULASKI AVE

SW SUBURBS – 103RD & KEDZIE

NEW: FINE DINING - JAPANESE RESTAURANT WITH LARGE SUSHI BAR, DOWNTOWN NAPERVILLE

NEW: CHICAGO LOOP/HOT LOCATION

Famous beef stand. 2,400 SF newly remodeled. $600,000 in leasehold improvements, ﬁxtures & equipment. Established for 9 years. Ten (10) year lease with two (2) ﬁve (5) year option. Rent $8,000 per month; Real $$$ Maker. $349,500

Nick Di Brizzi 888-317-7721

We have bank owned foreclosures; commercial and residential. For more Conﬁdential Listings, Call Today! 1-888-317-7721. Se Habla Español.

REALPOUL REALTY “Commerce With Morality™”

2731 W. Touhy Ave. Chicago, Illinois 60645

THINKING OF BUYING OR SELLING? Please Call (773) 743-2100 or Email peterjp@realpoul.com

Peter J. Poulopoulos, MBA Managing Real Estate Broker Licensed in: Illinois, Indiana, Wisconsin

AN ATTRACTIVE LIST OF BUSINESS OPPORTUNITIES BAR RESTAURANT Sports Bar & Grill, FS, Corner, Substantial Income from Video Games $155,000 BREAKFAST LUNCH Breakfast Lunch only - Corner - Able Parking - Owner Retires $165,000 BREAKFAST LUNCH Breakfast - Lunch - Plenty of Parking! - Great Business – Corner - FS $198,000 BREAKFAST LUNCH Breakfast Lunch Only - Free Standing - Impressive - Profitable! W/Prop. $1.7M $650,000 FAST FOOD Well Known, Long Established, Popular Destination, Great Opportunity $110,000 FAST FOOD Fast Food - “One of a Kind” - 24 Years Old - Great Business / Potential $139,000 FAST FOOD Fast Food in the Heart of Chicago - Well Known - Long Established $149,000 FAST FOOD Free Standing - Same Owners 36 Years Business & Property - Business $75K $249,000 FAST FOOD Free Standing Fast Food - 120 Seats-82-car Parking - Huge Gross-Video Gaming $550,000 GREEK RESTAURANT Greek Cuisine 5,500 SF, 300 Seats, Plenty of Parking, Corner $649,000 MIXED USE Excellent Investment Opportunity -1 Store with 3 Apartments $899,000 PIZZERIA Pizza Business Serving the NW Suburbs for Over 25years! $129,000 RESTAURANT Restaurant 2,000 sq. ft. 90-seat - Middle-Eastern Cuisine - Ownership 30 years $55,000 RESTAURANT Restaurant - Free Standing - Same Owner Over 45 Years - With Property $475,000 RESTAURANT Free Standing Family 185-Seat Restaurant, 5,500 sq. ft. W/Property $795,000 RESTAURANT BAR Free Standing – Restaurant Bar - Video Games Bring in Many $’s! $275,000 RESTAURANT BAR Restaurant Bar - Free Standing - Well-Known and Highly Respected $299,000 RESTAURANT BAR Restaurant Bar on 2 Acres – Profitable – Well Known – Soon Video Poker $1,495,000 SPORTS BAR & 18K MALL Profitable Sports Bar in 18,000 Sq. Ft. Strip Mall (Business & Property!!!) $993,000

Call us at (773) 743-2100 for: 1) Property Management, 2) FREE Market Evaluation of your business, 3) FREE FARMERSTM insurance quote, 4) Story of your business in Estiator magazine

BUSINESS OPPORTUNITIES • THINKING OF BUYING OR SELLING? CALL JOHN MOAURO!

FREE STANDING

Fast food w/ drive thru. Business & property with additional basement. Approx 2,700 sq. ft. Seats 60. 2 full kitchens. High volume, near busy intersection. Asking mid $900Ks.

SUBURBAN LOCATION

Family restaurant available. Established over 40 years. Approx. 4,500 sq. ft. Freestanding building, plenty of parking, seats 150 plus. Plenty of parking. High volume sales. Reasonable lease. Business only. Asking $399K.

COMMUNITY FAVORITE

Pizzeria with bar and dining. Located SW subs in central business district. Plenty of parking, available onsite. Asking 174,900

CATERING BUSINESS FOR SALE

Community favorite. Many years in business with base established. Limited hours. Very proﬁtable. Easy takeover. Sellers will train. Call for details.

LONG ESTABLISHED SPORTS BAR/PUB

RED HOTS AND PIZZA

Freestanding approx 2,500 sq. ft. facility with 2 units - one unit fast food concept and other unit pizzeria carry out and delivery. Complete package, property and business. Asking mid 500Ks.

In full operation with gaming. Approx. 2,5003,000 sq. ft. w/ parking. NEW ON MARKET High volume sales! Free Standing Bldg. with parking; approx 4,500 + Located in SW suburbs. sq.ft. Fully equipped. Seating for 100. Currently Italian restaurant w/pizza, bar & gaming. Additional rental Can be purchased without or without property: income from retail space Price: $374,900 or $894,900 property & business. & apartment. Adjacent to bar. Priced to sell. Call for details. AMBASSADOR

G N I D N PE

PANCAKE HOUSE

High volume. Free standing. SW Suburban location. 6,500 sq. ft. Seats approximately 250. Parks 130. Favorable lease terms! Call for details!

9999 West 143rd Street Orland Park, IL 60462

Broker/Appraiser Always Confidential

(708) 361-1150 Email: jmoauro@aol.com Web: www.johnmoauro.com

MEMBER: CRBA

april 2019 33-40 classifieds.indd 37

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foodindustrynews.com

Contact Ted Aretos ted@eatz-associates.com 1-815-761-8334 www.eatz-associates.com PROPERTY LISTINGS • Breakfast & Lunch High Volume • 1 Acre – Huge Parking Lot • Net Income $200K • Asking $2MM • Agent: Ted Aretos

Ted Aretos ted@eatz-associates.com 1-815-761-8334

• $7518/Mo Gross Rent • Prime Endcap • 55,000 Cars/Day • Former Starbucks • Agent: Ted Aretos

Sports Bar w/ Gaming – McHenry • Gaming Revenue $130k • 5,600 Sqft • Seats 163 • Asking $1.1MM • Agent: Tom Traina

Landmark Rest & Catering Co. • Net Sales $1,207,280 • Rental Income • Net Income $325,054 • Asking $1.648M • Established 41 Years! • Agent: Ted Aretos

Longstanding Bar w/ Gaming • Asking Price $329K • Bar w/Gaming • Full Kitchen • Agent: Ted Aretos

Dog N Suds - Grayslake, IL • Since 1963 • Open 7 Months • Asking $699k • Agent: Tom Traina

Ye Old Town Inn – For Lease

Family Restaurant – Far West Sub • 2017 Sales $1.6MM • 1.2 Acres • Asking $1.75MM • Agent: Tom Traina

• 40+ Years Landmark Pizza Restaurant • For Lease $4,000/Mo Gross • Seating Capacity 210 • Full Bar w/Gaming • Fully Equipped Kitchen • Agent: Ted Aretos

Free Standing w/ Drive Thru – Loves Park • Remodeled 2017 • 1350 sqft • Price $215k • Agent: Tom Traina

Family Restaurant – West Sub

• Est. 25 Years • 2017 Sales $1.4MM+ • 2+ Acres • Asking $2.4MM • Agent: Tom Traina

Rosati’s w/ Property – Central IL • Sales $500k • Asking $349,900 • Agent: Tom Traina

“Creating Possibilities in the Restaurant Industry” Ted Aretos Eatz & Associates—Market Partner Z Real Estate Group 3400 W. Stonegate Blvd., Arlington Heights, IL 60005

Phone: (815) 761-8334 Ted@eatz-associates.com www.Eatz-Associates.com

Broker: American Realty Network Inc.

Restaurant/Bar For Sale

Great Opportunity to purchase a thriving and currently operating Restaurant & Lounge on 15 Acres located in the Kankakee area. Full Commercial Kitchen complete with Pizza Oven. Bar Area seats 52 and the Dining room seats 64. Incl. Five Video Gaming machines. 1460 sq. ft. apartment above the business. 40x72 outbuilding, 30x40 pavilion, 24x30 garage. Same owners for the past 23 years. Business and Property at $550,000. Access Complete Listing Details and more photos @ https://bit.ly/2zoZmnF or Contact Greg or Ronda Wallace for more info at

708-308-1212

RE/MAX 10 In The Park 9658 W. 131st St. Palos Park IL april 2019 33-40 classifieds.indd 38

Tom Traina tom@eatz-associates.com 1-847-651-3834

1590 N Rand Rd – Restaurant Space

Breakfast & Lunch – Orland Park

Each Ofﬁce Independently Owned and Operated.

Food Industry News® April 2019

3400 W Stonegate Blvd., Arlington Heights, IL Far North Suburbs Bar with Gaming • Sales: $20k/Month • Rent: $2,500 • Asking: $150k • Agent: Pat Mahoney Well Established Night Club w/ Gaming • Cash Flow $314K • Asking: $599k • Agent: Ted Aretos Pizza – Vernon Hills • Monthly Sales: $28k • Rent: $2800 • Asking: $94,900 • Agent: Pat Mahoney Wine and Bourbon Bar – Possible Gaming • Monthly Sales: $25k • Rent: $3,1000 • Asking: $79,000 • Agent: Tom Traina High Volume Restaurant w/Gorgeous Build-out - Mchenry County • $1,6MM Gross Sales Volume • 6 Dinner Shifts Weekly • Price $250,000

Northwest Suburbs Sports & Entertainment Bar – w Gaming • Approx Sales $900k • Rent $10k • Gaming Revenue $230k • Asking $675k • Agent: Pat Mahoney Pizza – Hoffman Estates – Pick-up/Delivery • Asset Sale • Rent: $4,000 • Asking: $59k • Agent: Pat Mahoney Established Pizzeria 30 years • Sales $927k • Rent $3k • Price: $375k • Agent: Tom Traina Full Service Italian Restaurant • Sales $560k • Rent $4,170 • Asking $125k • Agent: Pat Mahoney Cinnabon - Old Orchard Mall • Sales: $293,841 • Rent: $7,500 • Asking price $69K • Agent: Ted Aretos BBQ - Chicago’s Best • Sales:416k • Rent: $2,100 • Asking price $79K • Agent: Ted Aretos

Western Suburbs Family Restaurant • Sales $1.6MM • Rent: $10k NNN • Price: $299k • Agent- Tom Traina Asset Sales – Naperville • Rent $2,900 • Fully Equipped • Price: $39k • Agent: Pat Mahoney High Volume Breakfast Restaurants (3 Locations) • Sales $2.8M • $346 Net Income • $699K

Pat Mahoney pat@eatz-associates.com 1-847-208-9569 Independent Pizza – Far West – Possible Gaming (Hinkley) • Monthly Sales $30k • Rent: $750 • Price: $99k • Agent: Tom Traina Pizza w/ Seating – Morris, IL – Possible Gaming (PRICE REDUCED) • Monthly Sales: $33k • Rent: $3,012 • Price: $61k • Agent: Pat Mahoney Italian Restaurant w/ Wood Burning Pizza Oven • Sales $681K • Rent $4k • Asking $179k • Agent: Tom Traina Family Restaurant - Winﬁeld - PRICE REDUCED • Sales $530k • Rent: $4k • Price: $89k • Agent: Pat Mahoney Firehouse Subs – Western Suburbs • Sales $500k • Rent: $7,049 • Price: $50k • Agent: Tom Traina

South / Southwest Rosati’s Sports Pub • Looking for 10% Equity Partner Rosati’s w/ Property • Sales $500k • Asking $349,900 • Agent: Tom Traina Cupcakery & Creamery Franchise - Orland Park • $130K Price • $56K/Net Income • Anchored by Marianos • Agent: Ted Aretos

Chicago Neighborhood Bar – Chicago - PRICE REDUCED • Sales approx. $250k • Rent: $2,100 • Asking: $79k • Agent: Pat Mahoney High Volume Pizza - Chicago – Near North • Monthly Sales $80k • Rent $5k • Price: $325k • Agent: Tom Traina Pizza - Lincoln Park Pick-up/ Delivery/ Dine in - PRICE REDUCED • Monthly Sales $47k • Rent: $5365 • Price $130k • Agent: Pat Mahoney High Volume Subway – Southside • Monthly Sales $9k • Rent $3,900 • Price: $299k • Agent: Tom Traina City Grounds Coffee – Lincoln Park • Gorgeous Buildout • 2 Story Contemporary coffee house w/large client base • Asking Price $89K • Agent: Ted Aretos

3/14/19 12:02 PM

Food Industry News® April 2019

CLASSFIEDS and DIRECTORY OF SERVICES

Page 39

ADELPHIA PROPERTIES

FEATURED PROPERTIES:

FOR SALE • 8,017 SF Freestanding Restaurant w/ Full-Size Basement on 1.02 Acres. • High Proﬁle Hard Corner Stoplight Intersection. • Real Estate & All FF&E Included in the Sale. Turn Key. • Outstanding Frontage, Visibility & Access Site. • High Trafﬁc Counts: 38,750 Vehicles Per Day. • Densely Populated Area w/ Strong Demos. • Ample Parking. Monumental Street Signage. • Price: $1,625,000

FOR SALE OR LEASE • 6,000 SF Breakfast/Lunch/Dinner Business Turnkey Opportunity. • Outstanding Frontage, Excellent Visibility Exposure & Access • Well Established 30+ Year Business in Place. • Fully Equipped w/ All FF&E Included. • Situated on a Busy Hard Corner Stoplight Intersection. • Located Near Downtown Section. • Densely Populated Area w/ Strong Demos. • Abundant Parking & Monumental Street Signage • Price: $1,375,000 /Great Lease Rate, Call for More Info

MORTON GROVE - FREESTANDING RESTAURANT

WILL COUNTY - FREESTANDING RESTAURANT

WESTERN SUBURBS - BREAKFAST/LUNCH OPERATION

ALGONQUIN - 1.77 ACRES PRIME SUPER TARGET & KOHL’S OUT LOT SITE FOR SALE • Zoned for a Wide Variety of Retail & Commercial Uses • Buildable to 7,000 SF • Outstanding Frontage, Visibility, & Accessibility. • Ideally Located in Epicenter of the Heavily Travelled Randall Rd Retail Corridor • Over 153,755 People Living Within 5 Mile Radius. • Average Annual Household Income in Excess of $132,551 Within 1 Mile Radius • Close Proximity to Harry D Jacobs High School (2,188 Students Enrolled) • Positioned on a Dense Heavily Traveled Major Retail Corridor w/ Exceptional Visibility to 43,700+ VPD. • One of the Last Remaining Randall Rd Out Parcels • Price: $975,000

ELMHURST - FORMER ARENA SPORTS GRILLE

For more information call Simeon Spirrison, CCIM Managing Broker or George Spirrison, CCIM

630-455-4495

MEMBER: CRBA

FOR SALE • 5,336 SF Freestanding Building on .75 Acres. • Long Term Est. Business that’s Turn Key Up & Running. • Video Gaming Approved. • Premier, High-Proﬁle Location. • Real Estate & All FF&E Included in the Sale. • Prime Busy Dynamic Retail Corridor w/ Strong Daytime & Evening Population. • Situated on Heavily Traveled Rd. 52,300 Vehicles Per Day! • Ample Parking. • Digital Monument Street Signage. • Favorable DuPage County Tax Base!!! • Price: $925,000

FOR SALE OR LEASE • 14,000 SF Freestanding Building w/ Outdoor Patio Seating on 1.33 Acres. • Outstanding Turnkey Operation Opportunity or Bring your Own Concept. • Fully Equipped w/ All FF&E Included. • Partial Basement for Extra Storage. • Open Floor Plan w/ High Ceilings. • Ample Parking. • Monumental Street Signage. • High Visibility. • Priced to Sell $1,650,000 /Great Lease Rate, Call for More Info

Proﬁtable Wholesale Food and Service Firm Businesses For Sale

Contact me for an introduction to the owners. You will be required to sign a NDA before any information will be disclosed. Principals only. These are private “off market” opportunities, priced fairly. Call (262) 674-6497

FOOD INDUSTRY NEWS CLASSIFIED RATES

2” x 2” ............................................................................................... $50 4” x 2” ............................................................................................. $100 6” x 2” ............................................................................................. $150 4” x 4” ............................................................................................. $200 4” x 5” ............................................................................................. $250 4” x 6” ............................................................................................. $297 4” x 8” ............................................................................................. $397 4” x 10” ........................................................................................... $497 10” x 6” ........................................................................ $662 FULL PAGE ....................................................................call

CALL TERRY: 847-699-3300 ALL MAJOR CREDIT CARDS ACCEPTED

april 2019 33-40 classifieds.indd 39

FREE RESTAURANT EQUIPMENT RESTAURANT & BANQUET HALL RT. 59 & I-88 - Naperville, IL 11,000 SF - Low Rent Media Package Available

630-585-0004

3/14/19 12:02 PM

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www.foodindustrynews.com

Food Industry News® April 2019

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708-689-9900 JACKPOT GAMING

april 2019 33-40 classifieds.indd 40

Farmhouse Awarded Golden Hen Award at Kendall College Trust’s Largest Philanthropic Event  The most clucking, exciting fundraising event of the year brought together nearly 400 Chicagoans at Kendall College Trust to pop bottles and indulge in fried fare for a good cause! Kendall College Trust’s 4th annual Fried Chicken & Champagne Fest raised scholarship funds to support Kendall College Trust’s mission, scholarships and initiatives, funding an entire session of the Trust’s annual Culinary Camp from the event alone. Kendall College Trust Executive Director, Catherine De Orio, gathered a roster of Chicago’s finest chefs who can make clucking awesome fried chicken to fry-up their take on this classic dish. .

Chef Eric Mansavage of Farmhouse won the judges’ taste buds overall, taking home The Golden Hen Award for his Crispy Cheddar Buttermilk Fried Chicken + Pickles. Attendees were coming back for seconds of Chef Danny Grant’s (etta) Crispy Fried Chicken Oysters & Flats, awarding him The People’s Choice Award. And Chef Joseph Rizza at Prime & Provision’s decked out table presentation won him the Best Table Décor Award, where he served Proper Fried Chicken, Chili Bourbon Maple Butter & Candied Orange. The fried dishes were paired with different types of Champagne and sparkling wines provided by

Southern Glazer’s Wine and Spirits along with Goose Island Brewery beer. The VIP Champagne Lounge served up premium selections from Pops for Champagne curated by Mike Seward where attendees were sipping and swirling. Guests savored desserts passed by West Town Bakery, Do-Rite Donuts and Metropolis Coffee Company. All event proceeds benefit Kendall College Trust, a 501(c)(3) not-for-profit organization that raises scholarship funds for students in need obtaining their culinary and hospitality degrees and supports the Kendall College Trust Culinary Camp for high school students from underserved communities in Chicago.

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Food Industry News® April 2019

Get Feedback From Your Customers

Joanne Fluke’s latest novel brings the New York Times bestselling author of the Hannah Swensen mysteries, back to solve a case that’s messier than an upended chocolate cream pie. As suspects emerge and secrets hit close to home, baker Hannah Swensen must serve a hefty helping of justice to an unnamed killer prowling around Lake Eden . . . before someone takes a slice out of her! Joanne Fluke. Kensington, $27 (304p) ISBN 978-1-4967-1886-0

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You don’t just want to make a sale; you want to form a relationship, the kind that keeps coming back. You’ll want to tap repeat business to generate recommendations to others. 1. Keep tabs on how you’re doing with your customers. Ask your customers for their opinions, and they’ll probably be glad to tell you. Call and ask, “Is there anything we’re not doing that we should be?” Or send them a (very) brief survey about how you and your business are performing. This will give you a chance to correct any problems you may uncover, and you can use positive surveys as a referral tool for prospective clients (“Here’s a survey we conducted with Acme Manufacturing, and you can see how satisfied they were with our product and service”). 2. Get your customers to sell for you. How does a prospect you’ve never met before know that you are sincere and trustworthy? You can talk all you want about how wonderful your product is and how great your follow-up will be. But the most convincing evidence you can produce is testimony from other satisfied customers. After customers buy, interview them about why they purchased from you and what benefits they’ve enjoyed from

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EMPLOYEES WHO GOT A PAY RAISE IN THE PAST YEAR: 27% EMPLOYEES WHO GOT A BETTER-PAYING JOB: 6% EMPLOYEES WHO GOT BOTH: 5% EMPLOYEES WHO GOT NEITHER: 62% SOURCE: BANKRATE

your product or service. Ask them to write you a testimonial letter. Most satisfied customers will

gladly do this. Then you can put several letters together into a portfolio of your success.

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foodindustrynews.com

Eggs

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The Illinois Restaurant Association recently held its Annual Meeting & Luncheon with the installation of officers and board of directors at the Union League Club of Chicago. A wonderful lunch was served under the supervision of Executive Chef Michael Garbin. The highlight of the meal was a bone-in filet compliments of Meats By Linz. Installed as the incoming 2019 Chairman is Greg Schulson of Burrito Beach and Lunan Corporation. 2018 Industry Awards which were presented at the event included Allison Endsley of Stella Artois (the Sara Rowe Prostart Company of The Year), Mike Coker of Coker Service Inc. (Vendor of the Year) Jay Stieber, Lettuce Entertain You Enterprises (Restaurateur of The Year) and Marc Gordon, formerly of the Illinois Hotel and Lodging Association (Lifetime Achievement). 6

Food Industry News® April 2019

Organic Consumers’ Choices Bust Stereotypes

Today’s organic shoppers are more mainstream and diverse than most contemporary stereotypes of pro-organic shoppers, according to a recent survey conducted by organic produce leader Earthbound Farm. The “Annual Organic & Other Lifestyle Choices” survey yields fresh insights that compare a spate of lifestyle habits including music and hobby choices, pet ownership, meal priorities and other factors not previously studied among shoppers choosing organic. While some results were not surprising -- health is still the number one reason to purchase organic and the younger the consumer the more organic they say they buy --others were contrary to common assumptions of organic shoppers. Of the 500+ consumers surveyed, a whopping 40 percent say they plan to increase their household’s organic consumption in 2019. This study went beyond demographics to get a pulse for what real people who buy organic are really like in their daily choices, including when they prioritize organic in their lives and when they don’t. Forty-nine percent of organic consumers consider themselves a sports fan, and those surveyed said they choose organic for wintertime holidays the most and Labor Day and Memorial Day the least. Additional lifestyle preferences revealed in the “Annual Organic & Other Lifestyle Choices” survey show today’s organic consumer is increasingly harder to distinguish from a mainstream consumer: WHO BUYS ORGANIC TODAY: n 48 percent of all organic consumers say they’re open to any kind of organic product. n People with kids at home are more likely than those without kids to buy organic (52 percent vs 41 percent). n Not surprisingly Millennials, Gen Z and Gen X are more

likely than Boomers to choose organic (upwards of 50 percent for the younger gens, and only 30 percent for Boomers) n Notably, Millennials/Gen Z are the most likely to say they purchase organic food “All the time” (20 percent for Millennials/ Gen Z vs 8 percent for Gen X and 7 percent for Boomers) n Only 8 percent of organic consumers in Rocky Mountain and Pacific states say they are “loud and proud” about their organic choices, while that number rises to 36 percent of organic consumers in South Central states.

SO, WHAT DO THEY LIKE OR DISLIKE:

n 48 percent of organic shoppers still say “no way” to organic Halloween candy, and 34 percent only say yes if it’s on sale n Fresh fruits and vegetables are the most commonly purchased organic product category (84 percent saying they purchase), followed by fresh eggs (56 percent), fresh dairy (55 percent) and fresh meat (54 percent). n Alcoholic beverages was the category with the fewest consumers saying they buy an organic option at least occasionally (10 percent) n Most likely items to buy organic: fresh fruits and vegetables rank first, eggs rank a distant second n Most likely meal occasion for which to buy organic: dinner, with lunch the runner up Why do people choose organic? n 75 percent of organic consumers say they choose organic because it’s healthier for themselves or their families. The next closest reason (at a big distance) was because “it’s higher quality” at 45 percent n Quality/taste combined: 57 percent either say it tastes better or because it’s higher quality n 44 percent say they choose organic because it’s better for the environment n 34 percent of organic consumers say they choose organic because it’s better for the farmers and field workers.

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Food Industry News® April 2019

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Fox Valley Fire Named 2018 ANSUL Diamond Distributor Fox Valley Fire & Safety Co., Inc. of Elgin, IL has received the honor of being named an ANSUL “Triple Diamond” Distributor as part of the ANSUL Alliance Rewards Program. This level of distinction is a testament to the hard work put forth by the organization over the past year. Diamond Distributor distinction is based on achieving measurable goals established by Johnson Controls, Inc. At this time, less than 20% of ANSUL distributors have achieved Diamond status. Companies that meet this milestone must earn that partnership each year through sales performance. “Reaching Diamond Distributor status is not easy and we’re proud to recognize and reward our top-producing ANSUL distributors for achieving this goal,” explained Rick Foster, U.S. Sales Director, Special Hazard Products. There are three Diamond levels for a distributor to achieve - Single, Double and Triple. Each recipient receives premium website position on ansul.com, a recognition award, and can choose from a variety of rewards including promotional merchandise, co-op advertising, free training, sales event support, and more.

Green Planet Straws In the U.S., 500 million plastic straws are used every day and many of those straws and stirrers end up in the environment,according to Better Alternatives Now, or BAN 2.0, an analysis done by several pollution research groups. We know that plastic, once added to the ocean, does not decay for decades, possibly centuries. It is constantly increasing. While many individual businesses, non profits, and schools have opted to ban straws, here are the cities and states that are tackling the issue: ■ New York City, Hawaii, and California have pending straw ban legislation. ■ California: Alameda, Carmel, San Luis Obispo, Davis, Malibu, Manhattan Beach, Oakland, Richmond, and Berkeley ■ Washington: Seattle and Edmonds ■ New Jersey: Monmouth Beach ■ Florida: Miami Beach and Fort Myers Green Planet, the maker of durable, eco-friendly, compostable and biodegradable products offers a full line of sustainable products. Green Planet’s products are certified FSC by the Forest Stewardship Council. This certification shows consumers that our products are produced in an environmentally, economically, and socially responsible way. Green Planet Straws are represented by Gibbs & Associates. For more info, visit www.greenplanetstraws.com.

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When Staffers Jump Ship As business owners, we rarely plan for the day when a valuable employee or trainee abandons our business or mentorship for another opportunity. Instead, we make plans to grow continuously and learn together with them at our side in support of our goals and mission of the business. Many of us will err to do the best we can to develop inhouse talents. But, having an employee move on to become a competitor can yield some new benefits. Competition is actually a natural source of most new ideas. Primarily, our best competitors are those we trained, associated with and some received our personal tutoring and mentoring. Rarely do customers leave a business that provides valuable and consistent work products and services for a new spin off competitor. –Adapted from an article by Los Ellis, Personal Brand Coach and author of “The Hidden Keys to Life and Business Success”

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Food Industry News® April 2019

Club Chefs Association of America Culinary Exchange 2019

Club Chefs, Managers and their culinary teams to joined in for an evening of cocktails & a sampling of Boar’s Head Brand products at this culinary competition which was held at Ridgemoor Country Club.

Paczki Day is celebrated annually by immigrants and locals alike. The date of this observance merges with that of pre-Lenten traditions of other immigrants. This year, Ideal Bakery, located 4765 N Milwaukee Avenue in Chicago prepared from scratch over 100,000 Paczki’s whcih were sold from their retail bakery and also supplied to many other bakeries and supermarkets across Chicago. In addition to Ideal’s Pastries and sweet items, the firm also does wholesale distribution of its slow rise, old world artisan and traditional breads at competitive prices. Ideal Bakery is listed in our directories under Bakers, Wholesale.

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Food Industry News® April 2019

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For The Love of Chocolate Foundation 2019 On February 23, 2019 the entire 4th floor of the Palmer House Hilton Hotel was transformed by the team from For the Love of Chocolate Foundation as they hosted their 14th annual Gala, Rebel: Rockabilly to Rock & Roll. Participating chef volunteers were outfitted in custom designed theme appropriate chef attire provided by Sunstarr Apparel. Guests enjoyed 2 live DJs and a 1950’s band Rosie and the Rivets, 10 premium open bars along with a filling station hosted by Eris Brewery and Cider House, a Soda Fountain serving boozy shakes created using spirits from CH Distillery, Guittard Chocolate, NielsenMassey Vanillas and Capannari Ice Cream, décor build outs by Freelance Studios, a Retro version of Amy’s Candy Bar made up of items from Hershey, Jelly Belly and many local artisans, a Mobil DJ experience from NewMoon Chicago, 1950’s Salon hosted by Mario Tricoci, sweet and savory tables from over 90 local Chefs and much, much more! For the Love of Chocolate Foundation awards culinary arts training scholarships to non-profit organizations promoting commitment to pastry and baking arts education. The awards are for individuals looking to change careers, as well as individuals who have shown potential in the culinary field but have no formal pastry and baking education. To date, the Foundation has raised $930,000 in scholarships and affected over 290 lives. As of 2019, the Foundation directly supports the following programs with monetary awards toward scholarships or career building opportunities: After School Matters C-CAP - Careers Through Culinary Arts Program College of DuPage Curt’s Café Gateway to Learning Illinois Restaurant Association Education Foundation Ivy Technical College Joliet Junior College Kendall College Trust The Center on Halsted, Silver Fork The Floured Apron The French Pastry School Foundation Washburne Culinary Institute at City Colleges of Chicago Stay tuned for more info about our exciting plans for the future and our upcoming events at www.ftloc.org.

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foodindustrynews.com

Food Industry NewsÂŽ April 2019

shmoozefest, morettiâ&#x20AC;&#x2122;s, edison park

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It’s not pink, it’s Puerto THE ORIGINAL STRAWBERRY GIN Distilled with Fresh Strawberries from Seville

THE GIN THAT DEFIES CONVENTION A visually stunning and wonderfully accessible gin with the fresh, subtle taste of strawberry. Puerto de Indias Strawberry Gin has taken the category by storm and is now: •#1 selling Strawberry Gin in the world* •#4 selling Gin in Spain* •#9 selling Gin worldwide* •Sold in more than 25 countries

Please contact Nelson Vindell, Puerto De Indias State Manager at 305-934-0803 or Southern Glazers Wine & Spirits for sales and promotion opportunities. /ginpuertodeindiasusa @ginpuertodeindiasusa * Source: IWSR Global Gin Insights 2013 – 2017 data

Puerto de Indias Strawberry Flavored Gin. 37.5% ABV. Imported By Sevillian Craft Spirits, Manhasset, NY

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T:10.5”

ONE KIND OF CHEF,

When they make

we’ll make one kind of Caesar.

T:13”

EVERY CHEF is different. Each with his or her own unique style. That’s why Ken’s doesn’t just make one kind of Caesar dressing. We make 13. Unheard of in this business. But we like to match the exact flavor and ingredient profile to

Every kind of Caesar to satisfy all kinds of chefs.

your customers’ tastes. Those customers, by the way, are always searching for a new food experience. So for an unmatched depth and breadth of quality dressings and sauces, it’s Ken’s. We’re available everywhere. Just ask.

Get a taste of what’s to come at kensfoodservice.com. Or order by calling 800-633-5800.

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