Keg ‘N Bottle Expands with New Fulton Market Location
Keg ‘N Bottle, the premium liquor store chain known for its vast selection of spirits, fine wines, and craft beers, has officially opened its second Chicagoland location at 937 W. Randolph Street in the heart of Fulton Market. Nestled among foodie hotspots like Prince Street Pizza, Voodoo Doughnut, Nando’s Peri Peri, and La Colombe Coffee, the new store brings an unparalleled selection of 4,000 bottles, with a goal of doubling that in the near future.
This new location marks Keg ‘N Bottle’s 13th store nationally and its second in Illinois, following the success of its Glenview location in
The Glen. With a reputation for curating rare and sought-after spirits, the store aims to become a go-to destination for Chicago’s beverage enthusiasts, collectors, and hospitality professionals.
At the helm of Keg ‘N Bottle’s expansion is second-generation leader Anthony Konja, who continues the company’s tradition of exceptional customer service, deep industry knowledge, and a passion for unique spirits.
“We’re excited to bring Keg ‘N Bottle to Fulton Market, a neighborhood known for its culinary innovation and vibrant nightlife,” said Konja. “Our goal is to offer one of the most extensive selections in the city, ensuring that everyone from
casual shoppers to serious connoisseurs – can find something special.”
With plans to reach 8,000 bottles, the Randolph Street location is poised to become a liquor lover’s paradise, featuring everything from small-batch bourbons and aged Scotch to rare tequilas and global wine selections. Whether stopping by for a bottle of something special or seeking expert recommendations, Keg ‘N Bottle is ready to serve Chicago’s diverse and discerning crowd.
For more information, visit Keg ‘N Bottle.com or stop by the new Randolph Street location to explore the ever-growing collection.
Anthony Konja at Keg ‘N Bottle’s new Chicagoland location
Restaurant Earnings Set to Improve
Many restaurants reported improving sales in the fourth quarter, but executives warned that the first quarter will be weak. Freezing temperatures, wildfires and a still-cautious consumer recently led to lower sales. Chipotle, Wendy’s and McDonald’s are among the chains predicting stronger results in the second half of the year. – Source: CNBC
Illinois Non-Profit Provides Farm-Fresh Food to Vets
Facing Food Insecurity
Farm 2 Veteran is an Illinois-based organization that donates 100% of the products farmed on their 60-acre farm in Manhattan, IL to veterans facing food insecurity. With a staggering one in every five of the 16.2 million veterans in the U.S. experiencing food insecurity, Farm2Veteran provides a solution by donating better-than-organic meat, eggs and produce to heroes that find themselves living in food deserts or those who may struggle to secure food due to mobility, financial or other challenges. Since inception in 2020, the incredible organization has provided over 322,000 meals and counting to America’s heroes and is working tirelessly to expand partnerships with other farms across the nation to serve veterans in all fifty states. Farm2Veteran is currently providing support in eight states in the US including Illinois, Washington, South Dakota, Colorado, Texas, Florida, Indiana and Michigan.
Foodservice Equipment REPAIR
Cheesecake Factory’s Flower Child Plans Expansion
DINING WITH April 2025
CHILI’S GRILL & BAR
Following the milestone opening of its 100th restaurant and ending 2024 with over 125 U.S. locations, Guatemalan restaurant brand Pollo Campero continues its expansion with the opening of its Penn Station location, bringing its unique, traditional flavors to New York City’s busiest train station.
Kikkoman Sriracha Sauce
The Ultimate Choice for Foodservice
Introducing Kikkoman® Gluten-Free Sriracha Hot Chili Sauce, a spicy condiment and cooking ingredient that adds the heat and sweetness your customers crave. The new and improved formula is made using Kikkoman Gluten-Free Tamari Soy Sauce and adds a dash of umami flavor! The product is now certified gluten-free! The sauce can add the distinct flavor of marinated chili peppers and Asian spices to a wide variety of meals.
Versatile for Multiple Applications
• Sandwiches, wraps, pasta, noodles, sushi and poke.
• Dipping sauce for finger foods or salad dressings.
• Base for sauce combo creations: (Sriracha Mayo, Sriracha Aioli and Sriracha Ketchup.)
• Marinades and stir-fries.
• Fiery mix in cocktails like Bloody Mary.
Flower Child, a fast-casual brand acquired by The Cheesecake Factory in 2019 as part of its purchase of Fox Restaurant Concepts, reported fourthquarter same-store sales growth of 11%. The growth was fueled by an increase in catering, a revamped rewards program and new kitchen display systems. The Cheesecake Factory plans to open up to seven more locations this year.
– Source: Forbes
491 N. Randall Rd. BATAVIA, IL 630-761-4479. This is always a good place to eat at with a group of friends. They have a lively atmosphere and the team at this location was so accommodating. Plus, the food is really good. We started off with “The Triple Dipper”, you choose three appetizers; we picked the boneless wings, sliders and southwest egg rolls which came with dipping sauce. Everyone also ordered a side of corn on the cob. They have a good selection of cocktails too, be sure to try the Presidente Margarita.
FEED • 2803 W. Chicago Ave. CHICAGO, IL 773-489-4600. This place is a hidden gem offering breakfast, lunch and dinner. All over the dining room they have chicken and rooster memorabilia; it’s so cute. The specialty of the house is chicken. Their rotisserie chicken is the star of the show, seasoned to perfection, and so moist and the skin is a golden color. It comes with three sides; I had the sauteed spinach, yellow rice and mashed potatoes with gravy. The portions are very generous. If you have room for dessert they have a fabulous fresh baked sweet potato pie.
HOWARD STREET GRILL • 6700 W. Howard St. NILES, IL 847-583-0795. Love this place, it’s so cozy and relaxed. They are located off the Tam O’Shanter Golf Course and it’s beautiful to dine on the patio. Their staff is very accommodating, the manager checked on our table a few times. Good place to hang at the bar and watch a sporting event. Food is always good. One of my favorites is the Buffalo chicken dip appetizer; it’s creamy with some heat and it comes with tortilla or pita chips. This time I tried their patty melt sandwich on grilled rye with American cheese and grilled onions and instead of fries I got the onion rings.
MICHAEL’S GRILL & SALAD BAR • 1879 2nd St. HIGHLAND PARK, IL 847-432-3338. Wow – this place is huge. They have all your fast food favorites; hot dogs, burgers, beef, sandwiches and so much more. My father- in- law ordered us the jumbo char dog for an appetizer and a burger for his meal. I ordered their skirt steak sandwich with ketchup and grilled onions; it was so good. They have an incredible salad bar; the choices are endless. Another item they are known for is their Michael’s Melting Cheese. Add it on your fries and be sure to pick up a tub to take home. This is an ideal place to host a party or catering event.
SILVER SEAFOOD RESTAURANT • 4829 N. Broadway St. CHICAGO, IL 773-784-0668. Dine in or carry out. The menu here offers and extensive selection of seafood dishes and Chinese cuisine. I started off with an order of seafood pot stickers, and their special seafood combo soup. Both were so good! I tried a few of their shrimp dishes for my entrées; the shrimp fried rice and the shrimp with king mushrooms and vegetables. The potions were plentiful. If you are looking for something other than seafood, they have plenty of meat and chicken dishes too. The service here was spot on.
STONEWOOD ALE HOUSE • 601 Mall Dr. SCHAUMBURG, IL 847-805-0202. This is a good-sized restaurant with a nice bar area. With all the wood décor and fireplaces, it reminded me of a lodge. They are known for their wood grilled American fare which included burgers, chicken, pork chops, ribs and steaks. On the menu you will find seafood and pasta dishes along with a few favorites like the pot roast and meatloaf with homemade mashed potatoes. My choice was the BBQ Burger. It came with BBQ sauce, cheddar cheese and onion strings, served on a Brioche bun; plus, I ordered bacon. Yum- so juicy and good. It came with seasoned fries.
Boost Your Beverage Profits with Boba Direct’s Training Facility
For food and beverage operators looking to add high-margin trend beverages, Boba Direct is the go-to source. Based in Elk Grove Village, Illinois, Boba Direct’s 20,000-squarefoot warehouse and office space includes a fully operational boba tea shop, providing hands-on training with all necessary equipment, supplies, and ingredients.
Their one-day training seminars teach owners, managers, and employees everything needed to succeed in the boba tea business. Topics include customer service, upselling, product differentiation, production, and packaging. Company executives emphasize that boba tea, also known as bubble tea or fruit tea, is one of the most profitable beverages in food service, thanks to its refreshing flavors and high customer demand.
Boba Direct provides all the tools and knowledge to integrate these cravable drinks into your menu. Whether you’re launching a new concept or expanding your offerings, their expert guidance ensures success.
If you’re looking to increase beverage margins and stand out with a trendy, in-demand product, contact Boba Direct today. – See their ad on page 10 for more details.
The First Dual-Brand Applebee’s / IHOP in the U.S.
Dine Brands opened its first American dualbranded Applebee’s/ IHOP restaurant in Seguin, Texas, near San Antonio. The restaurant was built in partnership with franchisee Ramzi Hakim Group. Dine Brands said it would open 14 additional cobranded restaurants in the U.S. through 2026 by both redesigning single-branded units and building from the ground up. The company already franchises 13 Applebee’s/ IHOP units outside the U.S. – Chain Store Age
Fox Valley Fire & Safety: 65th Anniversary
2025 brings Fox Valley Fire & Safety to its 65th Year in business. What started by two brothers-in-law (Dale Tatge and Keith Kellenberger) in 1960 with one service truck has grown to over 350 employees and a fleet of over 250 vehicles. Elgin has always been their home; the Fox River Valley was the original target market and their namesake. Today they provide fire protection equipment service and installation to the entire Chicagoland area, a 50 mile radius of Elgin.
The business was born from Mr. Tatge’s realization that only one fire extinguisher company in the area serviced and recharged extinguishers on site, all the others took your extinguishers back to their shop, leaving you unprotected until they brought them back. Mr. Tatge partnered with his brother-inlaw Mr. Kellenberger and with a $500 borrowed investment they bought a used truck, tools and equipment to recharge extinguishers. That first used truck was painted white and red, which remains their trademark color today.
Over the decades they have moved from Mr. Tatge’s basement, his garage, their first independent building on Highland Ave, to a larger facility on Berkley St. and finally to their current location on Pinnacle Drive in the Northwest Business Park off Randall Rd., all in Elgin. What started as Fire Extinguisher Service quickly grew to include Commercial Cooking Fire Suppression Systems (ANSUL) and then Fire Alarm Systems, Engineered Systems, Emergency Lighting, Off-Road Systems, Security, Monitoring and Fire Sprinkler Systems. All with 24hour emergency service available. They are thankful for 65 years of wonderful customers and employees.
Harry Potter Shop Chicago Opens Soon
tling shopping district,
Get Ready for Spring AND Save Money with KOP INDUSTRIES: Your Welding Shop On Wheels
CHEF PROFILE
INDUSTRIES: Your Welding Shop On Wheels
Mark
Birthplace: Riverside, Illinois
Current Position: Director of Food Services/Executive Chef
First Foodservice Job: Cook, Bakers Square Restaurants
Favorite Food: Chinese Food
Worst Part of Job: Having to make our menus knowing it won’t be favorable to every student.
Most Humorous Kitchen Mishap: Accidentally threw out my wedding ring, slipped right off of my finger.
Favorite Food to prepare: Foods that are prepared from scratch. Alot of food for our cafeteria comes from boxes. Its nice to cook something from scratch.
What part of the job gives the most pleasure? Serving the kids. I enjoy seing them loving the food I prepare.
If you couldn’t be a chef, what would you be and why? I’d like to open my own roller skating rink with huge snack bar and gaming center. Weird right?
KOP INDUSTRIES
INDUSTRIES
What was the best advice you ever received? Leave your home stuff at home, don’t bring it to work. Keep the work life at work, don’t bring it home.
Where do you like to vacation? Road trips to different states. What do you enjoy most about FIN? To be honest, I love the ads. I get to see different food items and get some good ideas for lunches at my school.
Other than family, who was your greatest culinary influence? My high school home economics teacher, Mrs. Julie Morley. She was very helpful in getting me interested in food service and supported me to become a chef.
Crab Rangoon Reimagined
The crab Rangoon, a classic Chinese American restaurant appetizer, has found a new life in various forms at restaurants across the country. From Sidedoor Bagel’s crab-filled bagel to Sweet & Savory’s Caribbean-inspired dip, chefs are reimagining the dish with creative twists while staying true to its nostalgic, crispy, cheesy origins.
– Source: The New York Times
RM Services recently completed an exciting remodel for Jexel’s Pizza & Wings in McHenery, a vibrant restaurant known for its welcoming ambiance. RM’s work focused on transforming their bar area to enhance both functionality and aesthetics.
Key highlights of the project include:
• Wall Removal: RM tore down two walls to open up the space, creating a more seamless flow and better visibility throughout the bar area.
• Circular Bar Construction: RM designed and built a stunning circular bar, mirroring the style of the opposite side of the room. This design not only enhances the symmetry of the space but also adds a modern and inviting focal point for guests.
The result is a beautifully cohesive bar area that perfectly complements Jexel’s Pizza & Wing’s atmosphere while improving the overall guest experience.
– See their ad on page 42
EASY ACCESS TO FOODSERVICE Excellence
As a Chicagoland foodservice professional, you know better than anyone that the world of hospitality is constantly evolving, and in less than a year, so much has changed. That’s why the Windy City’s home to the largest and most-trusted industry event for foodservice professionals, taking place May 17-20, 2025 right here at McCormick Place in Chicago.
Join the best of the best from around the world at the 2025 National Restaurant Association Show to discover what’s new and what’s next.
Take advantage of having the most-trusted event in foodservice right in your backyard. REGISTER TODAY.
Free for Food Business Professionals, Chefs, Owners, and Buyers.
Free to Attend, Learn and Network. Free Food Tastings and Raffle Prizes.
MONDAY, JUNE 2 • 5 - 9 p.m. Moretti’s Chicago – 6727 N. Olmsted, Chicago
Chicago-born Donnie J. Madia has mastered the art of collaboration to execute his unerring instincts for style, atmosphere and hospitality. His unique blend of visionary inspiration, attention to detail and sense of unlimited possibilities informs all he touches, as evidenced in Blackbird, Avec, The Publican, The Violet Hour, Big Star, Publican Quality Meats, Dove’s Luncheonette, Publican Quality Bread, Café Cancale, Publican Tavern O’Hare.
“If you’re a person who says yes most of the time, you’ll find yourself in the hotel business and the restaurant business.”
– Francis Ford Coppola
Peeps and Serendipity3 Will Host NYC’s Most Colorful Easter Brunch Pop-Up Yet. The iconic Peeps Brand, known for its beloved Marshmallow treats, is partnering with the renowned Serendipity3 restaurant on the Upper East Side to bring fans Brunchin’ with Peeps, the Peeps popup event of their dreams. From now through Easter Sunday on April 20th, Peeps fans can indulge in this one-of-a-kind experience that will feature overthe-top Peeps-themed décor, new mouthwatering menu creations, plus magical moments and photo-ops that every-bunny will love!
Maximizing Profitability with Fried Foods
From crispy fries to golden chicken tenders, fried foods have universal appeal across all demographics. They’re not just crowd-pleasers, however; they can also be highly profitable menu items when managed correctly. Here’s how restaurants can increase profits on fried foods while keeping customers satisfied.
1. Menu Innovation with Fried Foods
Restaurants can differentiate themselves by innovating with fried food offerings. While classic items like French fries and fried chicken will always be popular, experimenting with unique ingredients and flavors can attract more customers and increase sales. Consider adding fried vegetables, tempura-style dishes, or even fried desserts to the menu.
2. Promotions and Combo Deals
To maximize sales of fried foods, operators can provide a promotion or combo deal that pairs fried items with other menu options. For example, offering a “fried food sampler” that includes a variety of appetizers or sides can encourage customers to try multiple items, increasing the overall ticket size.
3. Focus on Food Quality and Oil Management
Efficiency is key when it comes to making fried foods profitable. A streamlined frying process reduces waste and ensures consistency in quality and flavor, keeping customers happy and encouraging repeat business. Cooking oil management from companies like Restaurant Technologies can help improve cooking oil quality resulting in consistent food quality. Fried foods offer restaurants a great opportunity to boost profits through low-cost ingredients, high margins, and wide customer appeal. Focusing on quality, efficiency, and creativity in the fried food category will help restaurants attract more customers, increase ticket sizes, and ultimately improve their bottom line.
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Whether you process proteins, ready-to-eat meals, or raw food products, HPP is your gateway to safer, longer-lasting, and higher-quality foods.
World Food Championships Returns to Indy
The World Food Championships returns to Indianapolis at the Indiana State Fairgrounds & Event Center and will move the 2025 Main Event into October. Scheduled for Thursday, Oct. 16 to Sunday, Oct. 19, WFC will again be held at the Indiana Farm Bureau Fall Creek Pavilion celebrating its 13th annual tournament. The 2024 championship included over 300 teams, 1,200 chefs, and competitors from more than 35 states and 30 countries.
Chicago Restaurant Week
2025 Reports Record Year
Choose Chicago, the city’s official destination marketing organization, celebrated a record-breaking Chicago Restaurant Week (CRW) in 2025. The 18th annual event, held from January 24 to February 9, featured 502 participating restaurants, the largest number since its inception in 2007. Notably, 157 of the participants were women, minority, and/or Black-owned businesses, doubling the number from the previous year. With 105 debuting eateries and a strong representation from both the city’s neighborhoods and suburbs, CRW highlighted the diversity and richness of Chicago’s culinary scene. The event saw a significant turnout, with many restaurants extending their offerings beyond the official dates due to high demand.
The festivities kicked off with the sold-out First Bites Bash on January 23 at the Field Museum, where more than 2,100 guests sampled exclusive tastings from over 60 chefs. The prix fixe menus, priced between $30 and $60, were a hit with both locals and visitors, offering a chance to explore Chicago’s vibrant food scene. Many restaurant owners, including those participating for the first time, shared how the event brought new customers and boosted business. The event also made a charitable impact, with $5,000 donations to the James Beard Foundation and the American Foundation for Suicide Prevention, Illinois Chapter.
Built to Last. Designed to Impress.
At Seating Hub, we engineer and craft commercial-grade furniture that works as hard as you do. Proudly made in the USA, we control every step—from raw materials to the finished product—ensuring top-tier quality and durability. Specializing in the hospitality industry, we create bespoke furniture that transforms spaces and captures the essence of your brand. If you can imagine it, we can build it. With over 100,000 venues served—from hotdog stands to national chains—we are committed to preserving American jobs and strengthening our economy.
Osaka Nikkei Announces Chicago Opening for 2025
Osaka Nikkei, the globally-admired Peruvian-Japanese restaurant with origins in Lima, Peru, announced its 2025 opening in Chicago’s vibrant Fulton Market district.
Local News
Located at 1101 W. Lake Street, the highly anticipated debut adds an exciting cultural experience to Chicago’s dining scene – uniting globally inspired cuisine and craft cocktails with extraordinary music and stunning design. The approximately 180-seat space will include 93 seats in the main dining room, 65 at Kero Bar, 12 sushi counter seats and an intimate private dining room seating 10 guests. Founded by longtime friends and colleagues, Diego de la Puente and Diego Herrera, Osaka is operated by their parent hospitality group, MCK Restaurants.
Choose Chicago released the official 2025 Visitors Guide. The 68-page Visitors Guide highlights festivals, concerts, attractions, amenities, restaurants, neighborhoods and activities happening throughout the year and can be requested in hard copy via mail or viewed digitally on the Choose Chicago website. Concluding a sensational year, breakthrough Música Mexicana star Ivan Cornejo is bringing the second leg of his “Mirada Tour” to Chicago at United Center on April 26 and 27, 2025. Episcope Hospitality, led by David Morton of the Morton’s Steakhouse family, is expanding its footprint in Chicago with the launch of two new concepts: DJ’s Great Room and Layla & Ringo’s. Now open at 920 N. Wells Street, these refined neighborhood spots introduce a fresh take on community-driven hospitality. Expo Chicago Contemporary Art Fair showcases leading contemporary and modern art galleries each April at Navy Pier’s Festival Hall, alongside a diverse and inventive program of talks, on-site installations, and public art initiatives. The event will be held April 24-27, 2025. Fulton Market Clean Up will be going on Tuesday April 22,2025 at 2 p.m. in Fulton Market- Earth Day. Help Fulton Market Association start the cleanup. Report any public garbage, graffiti, vandalism or other public way problems to: roger@fultommarketchicago. org. Husband-and-wife restaurateurs, Chef Art Wnorowski and Gosia Pieniazek opened their latest venture, Spoko, bringing Polish street food to Lincoln Park. As their third Polish concept in just over a year, the duo now also makes things more official by introducing Na Zdrowie Hospitality, their new restaurant group dedicated to fun, flavorful, and heritage-driven Polish eats. Nicholas & Associates,
announced exterior construction is substantially complete on its new $34.5 million indoor ice arena in Rosemont, Illinois. With precast concrete up and joists and roof decking installed, the building’s shell is 95% finished and construction is on track for an August 2025 opening. Potbelly Corporation, the iconic neighborhood sandwich shop concept, announced the launch of its Potbelly 50/50 Large Area Developer Incentive Program, designed to reward multi-unit operating partners who successfully develop and open shops on an accelerated timeline. Shaw’s Crab House, the beloved Chicago seafood institution from Lettuce Entertain You Restaurants renowned for its dedication to sourcing high-quality seafood and oysters, proudly celebrates its 40th anniversary this spring from April 7- 11, 2025. The River North restaurant, will feature throwback menu items available for a limited time only, live music and other special events. Springfest at Brookfield Zoo Chicago at 8400 31st Street (1st Avenue and 31st Street), Brookfield, Illinois will be going on April 13-14, 2025. Enjoy live performances, savor seasonal food and drinks, shop from art vendors, and explore familyfriendly activities for all ages. The Illinois Rock & Roll Museum on Route 66 has rescheduled their annual Hall of Fame Induction Ceremony to September 14th, 2025 at the Rialto Square Theatre in downtown Joliet. The new date will combine both the 2024 and 2025 inductions as voted by the museum’s charter members. The National Franchise Show will be held on April 12-13, 2025 at the Donald E. Stephens Convention Center 5555 N. River Rd. in Rosemont, Illinois.
Duly and truly prepared! This attentive server at Woodfire Tavern in Long Grove, Illinois is fully prepared to keep service smooth and efficient with a well-stocked supply of pens. Nothing slows down a great dining experience like waiting to sign the check—but with this level of preparation, guests can settle up quickly and get on their way. Talk about service with a plan!
Legal Triage Seminar Helps Food Businesses Stay Protected
Recently, Food Industry News, along with Employco USA and Tuckey Law, hosted an in-person seminar titled Legal Triage, designed to help food business owners navigate potential legal pitfalls. The informative two-hour session provided insights into critical legal issues affecting the industry, equipping attendees with the knowledge needed to safeguard their businesses.
The seminar covered a wide range of topics, including labor laws, contracts, risk management, and compliance regulations. Industry professionals received expert guidance on proactive strategies to avoid legal complications before they arise. Attendees also had the opportunity to engage with legal and HR experts, gaining valuable advice tailored to their specific business needs.
With a strong turnout and positive feedback, Food Industry News is committed to continuing its educational initiatives. Stay tuned for more seminars throughout the year, offering expert-driven discussions on essential topics for food industry professionals.
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Come Celebrate with Us at Our 50TH ANNIVERSARY FOOD SHOW!
TUESDAY, JUNE 10, 2025 • 10 A.M. TO 3 P.M. • DRURY
LANE
This year, our team celebrates 50 years. Still family-owned and operated, we have grown into a leading broadline foodservice distributor in the Midwest – while staying true to our roots of building close customer relationships and delivering a personal touch in everything we do. We look forward to the next 50 years of serving our valued customers with the same dedication and excellence. We thank you so much for your support!
• Over 80 Vendor Booths Showcasing National Brands and Private Labels
• Creative Menu Ideas
• Delicious Sampling Opportunities
• Product Demos
• Exclusive Show Discounts
• Special Guest Appearances
• Activities, Entertainment, and More!
Sign Up Today Through Your Panos Sales Rep! Prospective customers can secure their spot by calling 630-735-3200 or emailing kristenw@panosfoods.com
Tapping into the power of LTO’s (limited-time offers) and seasonal menu specials is a proven way to drive sales and boost traffic. That’s why Kikkoman created a year-long 2025 LTO Planning Calendar of menu ideas and recipes to help you create crowd-pleasing LTOs for seasonal occasions and holidays throughout the year. You can find the calendar here: https://kikkomanusa.com/foodservice/limited-time-offers
April’s highlights: Springtime, Soy Foods and So Much Golf Spring has sprung, and April is National Soy Foods Month! Celebrate with LTOs featuring Kikkoman Soy Sauce. It’s also the peak of golf tournament season – making it the perfect time for happy hour LTOs.
– You can see Kikkoman’s ad on page 4 of this issue.
Chicago Baking and Pastry Forum
Exciting news from our friends at Washburne Culinary & Hospitality Institute. Washburne launches first ever Chicago Baking & Pastry Forum. The Forum offers a stellar lineup of Pastry & Baking brands and chefs providing an immersive experience filled with education, camaraderie, and culinary spectacle. From September 4-6, 2025, Washburne, The Bread Bakers Guild of America, American Culinary Federation, and Club Coupe du Monde Team USA join forces to present a captivating Forum. Chefs from all over the United States will indulge in hands-on courses, ten enlightening demonstrations and expert panel discussions on techniques, trends, and the state of the industry. The Forum promises a unique learning experience with such topics as Lamination techniques, Plated Desserts, Chocolate candies, “Sweet-Savory combinations”, Vegan baking, Plated desserts, Amenities and Frozen Desserts. The Forum will conclude featuring an All-Star Pastry Panel discussion, a once in a lifetime demonstration by Chefs Ewald, Susan, & Nicoll Notter as they show off their incredible pastry artistry and Club Coupe du Monde Team USA will be holding the 2025 National Selection competition.
Find tickets at: www.eventbrite.com/e/chicago-baking-pastry-forum-tickets-976129949957
BOOKSHELF
Birrias
Author: Jesse Valenciana
Publisher: Harvard Common Press
ISBN-13: 978-0760392690
Traditionally, birrias are the beloved stews served in Mexico on all special occasions, such as weddings, quinceaneras (girls’ coming-of-age celebrations), and family reunions. They are made with a meat–traditionally beef, pork, or goat–slow-cooked in an adobo sauce of chile peppers, garlic, vinegar, and herbs, then served with tortillas for dipping. Food writer, cookbook author, and chef Jesse Valenciana is the virtuoso of birrias. He reveals in this book the luscious secrets of birrias–both in their traditional forms and in their incredible new varieties.
In their recent revival, evident in the best Mexican restaurants everywhere, birrias are getting even more versatile and delectable. They’re now made with all kinds of meats and proteins and in vegetarian versions. The biggest change is that birrias have become an in-demand filling or topping for all sorts of other Mexican foods, from tacos to tamales and beyond.
Established in 2016 by Anthony and Nick, Joey’s restaurants and food trucks give their customers a taste of old-school Chicago favorites, and they trust Devanco to help deliver it.
Known for exceptional service, family-friendly prices, and consistency, Joey’s has nine locations featuring Devanco Gyros, Italian Beef, Philly Steak, Vienna Beef Hot Dogs, Chicago-Style Pizza, Homemade Gelato, and...
Devanco’s two NEW Appetizer Offerings:
ITALIAN BEEF ROLLS:
Combines tender, seasoned beef with premium melted cheeses and zesty giardiniera. Providing the perfect flavor-packed bite.
How did this partnership start?
Nick: The partnership began after Anthony’s father passed away in a car accident. Anthony offered me a partnership in his father’s restaurant. We later found Joey’s in Orland Park and decided to take it on. Anthony worked nights while I worked days, and as we got busier, Anthony left his full-time job. We’ve been expanding ever since.
How long have you used Devanco?
Anthony: Since 2016, we’ve never looked back. Their portfolio is just as diverse as our menu and I know that no matter what I’m purchasing, the quality will be excellent. Our customers are going to love the new appetizer rolls as they are made with the same ingredients we’ve been using for our sandwiches since we opened our first store.”
What keeps you coming back?
Anthony: The customer service, product versatility, and consistent quality.
GYRO ROLL:
Features Seasoned gyro meat, perfectly complemented by melted mozzarella and tangy feta cheese. Giving you that traditional gyro sandwich taste in the palm of your hand.
NINE LOCATIONS!
Check Joey’s Out Here
AROUND CHICAGO With VALERIE MILLER
Big Ed’s: Great BBQ – and then Some
The owner of Big Ed’s BBQ, Eddie Nero is a disabled veteran who was injured in a helicopter crash in 1988 and later honorably discharged from the United States Army. The business is owned and operated by him and his three business partners: Rhonda Gage, Kim Nero, and Katie Sullivan. Originally from the south side of Chicago, he is the youngest of seven children. His father taught him how to cook at a young age, believing it was important for him to be selfsufficient and not rely on fast food.
After spending 20 years in corporate America, he pursued culinary training at Kendall College and, in 2000, started his own catering company as a tpart-time venture. In October 2007, after being downsized from his corporate job, he shifted his focus entirely to catering. During that time, he met his neighbor, Jason McKie, then the starting fullback for the Chicago Bears. They became close friends, and McKie invited him to serve food at a charity event, where he met several Bears players. Soon after, Devin Hester, having enjoyed the food at the event, reached out to have his birthday party catered. This led to additional catering requests from other Bears players, which gave him the confidence to take a leap of faith and open a restaurant.
Over the years, they opened and closed restaurants in Libertyville, downtown Waukegan, and Waukegan’s Fountain Square. On February 18, 2025, Big Ed’s BBQ finally found its permanent home – a sprawling 18,000-square-foot location at 651 Lakehurst Rd in Waukegan, Illinois.
Big Ed’s BBQ has served numerous Chicago Bears players, including Tommie Harris, Garrett Wolfe, Brian Urlacher, Lance Briggs, Lovie Smith, Johnny Knox, Matt Forte, Israel Idonije, and Anthony “Spice” Adams. The restaurant has been featured in the international documentary A Slice of Life, which highlights businesses operating in former Pizza Hut locations. It has also been mentioned in The Washington Post and featured on shows such as Check, Please!, NBC’s Café, WGN’s Lunchbreak, and WGN’s Chicago’s Best. In both 2017 and 2019, bestthingsil.com named it one of the top five BBQ restaurants in Illinois, and it was recently recognized as one of the top 100 BBQ restaurants in the country.
Big Ed’s BBQ is known for serving some of the best barbecue in Lake County. All meats are seasoned with a special dry rub and slow-smoked with hickory wood. Every dish is made from scratch in-house daily. Visitors are encouraged to experience the award-winning barbecue for themselves so that when someone asks, “What’s that smell?” they can proudly answer, “That’s Big Ed’s BBQ – great barbecue and then some.” For more info visit: bigedsllc.com.
Sour Cream Alternative
Delicious and ready to use in any bakery product, and as a topping for tacos, burritos, potatoes, dips, cheesecakes, and salad dressings. Sour C® never gets runny on the plate. Thicker and more versatile than sour cream.
Top potatoes and vegetables with Sour C®.
Substitute Sour C® for sour cream in recipes. Create new sauces, dips, dressings. May be thinned with buttermilk.
Use as a topper for spicy foods like chili, nachos, curries.
Long shelf life.
Your Local Dairy Manufacturer, Supplier and Distributor
Call for Samples, Pricing and Ordering Information
• Family-owned since 1934.
• Made fresh in Chicago.
SAVE17% or SOURMOREOVER CREAM
• Over 500 dairy and non-dairy Items.
• Delivered direct and through distributors.
• Kosher products available.
Major Hiring Push by Chipotle
Chipotle Mexican Grill is preparing to gear up for “Burrito Season” –the busy period from now through May, with plans to add about 20,000 new staffers. The chain has revived its “Behind the Foil” campaign with TV spots showcasing real crew members and emphasizing the career potential within the company. This year, Chipotle is also expediting its hiring process with an AI-powered tool called Ava Cado that reduces the time from application to job start and increases application completion rates.
– Restaurant Business
GRADE PALLETS
Fogo de Chão Growth Plans for 2025
Fogo de Chão, the internationally renowned restaurant from Brazil known for its elevated churrasco dining experience, announced its strategic plans for continued growth in 2025 with site pipeline visibility through 2026. There are currently 15 domestic and international openings planned for 2025 with nine currently under construction. The brand is slated to enter two new US markets, including Ohio and Tennessee, and further its international expansion with its capital-light franchise growth model. This announcement underscores Fogo’s proven portability and potential for long-term domestic and international growth as the brand has earned nearly a decade of market share growth.
Chef John Folse (left) recently hosted one of his legendary Fête des Bouchers events at White Oak Estate & Gardens in Baton Rouge, Louisiana. This traditional celebration of butchery and culinary craftsmanship featured special guest Phil Wingo, who demonstrated how to break down, smoke, cook, and butcher a whole hog. Nearly 100 guests attended, immersing themselves in the experience of wholeanimal cooking. They enjoyed a feast of smoked meats, roasted pork, sausages, stews, and other dishes prepared using the freshly butchered pork. Chef John Folse, a celebrated culinary icon known for his public television series and dedication to preserving Cajun and Creole food traditions, led the event with his signature passion and expertise. The gathering was a true showcase of heritage butchery and authentic Southern flavors, bringing together food lovers to celebrate the rich traditions of Louisiana cuisine.
Thank YOU for 45 years of support!
Optimistic Outlook for Restaurant Franchises
The franchising industry is projected to surpass overall economic growth for the second consecutive year in 2025, according to the International Franchise Association’s (IFA) annual economic outlook. This growth is driven by an increase in franchise locations and job creation.
Supporting the industry since 1982.
The IFA, in collaboration with franchising research firm Frandata, anticipates a 4.4% rise in economic output, reaching $936 billion this year. The number of franchise locations is expected to expand by 2.5%, totaling 851,000, while franchise-related employment is projected to grow by 2.4%, exceeding 9 million jobs. According to the IFA, the franchise sector’s growth will continue to outpace the broader economy. For comparison, the Congressional Budget Office forecasts the U.S. economy to grow by 1.9% this year. This marks the second consecutive year that franchising has outperformed the overall economy, reflecting optimism for industries that rely on the franchise model to drive expansion.
– Source: International Franchise Association
According to Persistence Market Research, the global sweet potato flour market is projected to reach a valuation of $856.3M in 2024 and expand at a CAGR of 4.40%, reaching $1,257.1M by 2033. Increasing consumer preference for glutenfree and nutritious alternatives is driving market expansion. Aldi announced its plan to open more than 225 new store locations in 2025 as part of the next phase of its five-year national growth strategy. This is the most stores ALDI will open in one year in its nearly 50-year U.S. history as more shoppers than ever look to save up to 36% on an average shopping trip. Baja Foods, a family-owned leader in authentic Mexican cuisine, launches its newest premium retail brand, Chef Gustavo, with the debut of Chicken & Cheese Enchiladas with Salsa Verde. Costco members can enjoy this handcrafted, flavor-packed entrée available in the frozen foods section at select Midwest stores. Checkers & Rally’s grows Frozen Foods Retail Lineup in expanded partnership with Lamb Weston. The deal enables Lamb Weston to expand its frozen retail lineup to include Seasoned Onion Rings, Seasoned Waffle Fries, Seasoned Sweet Potato Fries and Seasoned Cheesy Potato Bites in addition to the original Checkers & Rally’s famous Seasoned Fries. Confectionery sales topped $54 billion in 2024, according to the 2025 State of Treating report published today by the National Confectioners Association. The report forecasts that U.S. confectionery sales will grow over the next five years, exceeding $70 billion in all outlets by 2029. Culinary Careers Program (C-CAP), the national nonprofit that empowers under-resourced high school
students and adults to become the next generation of leaders in food and hospitality, announces its annual national benefit, to be held on, April 7 at New York City’s Chelsea Piers. ezCater and Dave’s Hot Chicken launch the fast-casual brand’s first-ever catering program, responding to the increasing demand from workplaces nationwide. The new partnership enables organizations to conveniently order Dave’s Hot Chicken for meetings, events, and employee lunches from over 200 of its locations. According to Exactitude Consultancy, the food and beverage vending machines market is growing rapidly, driven by advancements in automation, the adoption of cashless payment systems, and the increasing popularity of grab-and-go food culture. Geronimo Hospitality Group introduces riverside catering & delivery, making fresh, flavorful dining effortless. Convenient catering and delivery services based at Ironworks Campus in downtown Beloit, riverside catering and delivery dishes out everyday favorites. Ikigai Sushi Bar is the latest addition to Miami’s dining scene. This is the first U.S. spot from the culinary powerhouse Grupo Ikigai, the renowned hospitality brand behind some of Mexico’s most celebrated restaurants. Led by Chef Ignacio Carmona, who has over 30 years of experience and has been at the helm of some of the most recognized Japanese restaurants in Mexico. Red Lobster’s Lobsterfest returns from now through April 20, 2025, and this year, it’s not just great, it’s the GLOAT: The Greatest Lobsterfest of All Time. Red Lobster is owning its lob-star status with unmatched quality, bold flavors, and an elite new lineup of lobster creations.
Restaurants
Investing in Tech
Restaurants increasingly are investing in technology that enhances employee roles and satisfaction, rather than just focusing on customerfacing innovations.
First Watch has developed Yolk TV, a social media-style training video platform, while Just Salad has introduced subtle drive-thru features to aid staff.
Starbucks has rolled out the Siren Craft System to streamline drink preparation, CAVA is testing AI video for real-time ingredient monitoring, and Shake Shack’s kiosks systems are also notable examples. – nrn.com
Spotlight on Leadership
Meet Evel Kapsouris, GARC Board Member
Name: Evel Kapsouris
Business Name/Location
De Campana, 229 W Grand Avenue, Bensenville, Illinois. Serving the community for over 40 years.
La Campana: 306 W Army Trail Road Bloomingdale, Illinois. Serving the community for over 30 years.
The owners are Evel, Pedro and Antonio Kapsouris. Years in the industry: Been working in the family business for over 45 years. Began working in the family hot dog stand at 7 years old.
Describe Your Rstaurant Concepts: Both locations are fullservice Mexican restaurants, with bars.
What changes did you make in 2024? We did more reconfiguring of the menu, added and deleted items, improved others to streamline production while keeping the quality and flavor authentic.
What are your goals for 2025? Our main goal is to survive the high prices. With everything being so expensive, we are working hard every day to protect the product and keep quality high while figuring out how to cut spending in other areas, as to avoid raising menu prices.
How long have you been involved with GARC? My dad was involved since its inception and always said how much it helped him. As a board member, I am enjoying learning from others in the business. I’ve discovered how much power comes in uniting and working together.
What are your favorite GARC member benefits? I like that I can save money on Coca-Cola and other products across the board. My membership enables me to spend less time on purchasing thanks to the discounts and special pricing and allowances. I use this time savings to spend time with my family. The close relationships I’ve built with other members enables me to ask my peers their opinion on things and get real, honest answers.
What was the best advice you’ve ever received? My dad told me, “Do everything above board so that you never have to look over your shoulder.”
What’s your best advice to those in the industry? Find people you can trust and hire them. Listen to your employees. Dedicate all your time to the little things which are all so important, such as showing up, leading by example, and using common sense. “To lead you must be led”.
Golden Corral Favorites Replaces Homeward Kitchen
Golden Corral has unveiled a fast-casual concept called Golden Corral Favorites that will replace its previous offshoot, Homeward Kitchen. The new brand offers signature buffet dishes in a limited-service format, with counter service, mobile ordering and a drive-thru. The transition begins at the sole Homeward Kitchen in Southern Pines, N.C., with plans to retain staff during the transformation. – Source: RetailWire
Solato Delivers On-Demand, Fresh Gelato
Imagine serving freshly-made, artisanal gelato – frozen for the very first time, right in front of your customers, in just 60 seconds. Solato is making that a reality. With its groundbreaking technology, Solato is revolutionizing the frozen dessert industry, offering operators an effortless way to serve gelato, sorbet and frozen yogurt –without waste, excess storage, or complicated preparation.
At the core of Solato’s innovation is its proprietary capsule technology, each embedded with a custom QR code that instructs the machine to churn and freeze the perfect gelato swirl by flavor, made to order, every single time. No plumbing, drainage or special training required.
Already gaining traction in high-profile venues, including airport lounges, luxury hotels, arenas, and premium dining locations, Solato is proving to be a game-changer in the industry. As demand for highquality, on-demand desserts continues to rise, Solato is poised to redefine what’s possible in food service.
Cary Miller Presents: PEOPLE SELLING THE FOOD INDUSTRY
Professionals dedicated to their craft – and to serving the food industry. These are companies you can trust to deliver excellence
Sam Panos and Kristen Wolf of Christ Panos Foods Corporation, Chicagoland’s leading family-owned and operated foodservice distributor, are celebrating the company’s 50th anniversary. What began as a one-vehicle operation with Sam’s father delivering food products to restaurants has flourished into a major distributor serving the greater Chicagoland market, including Northwest Indiana, Southern Wisconsin, and other metropolitan areas. Fifty years after its founding, the company remains family-operated, leading a dedicated team of sales professionals, drivers, warehouse specialists, and customer service experts. To learn more about Christ Panos Foods or to attend its 50th Anniversary Food Show, see their ad on page 17.
The team at Westmont-based Employco USA helps business owners in the food industry remain compliant with all aspects of HR-related policies and procedures. The company is one of the few HR outsourcing companies that has live humans answering their phones and taking care of their clients. Employco provides direct access for you and your employees to Human Resource professionals who can act as your HR department, taking care of employee handbooks based on your policies and procedures. They offer confidential storage and maintenance of all essential personnel file information, which is available to you whenever needed, as well as access to Human Resource experts who help you maintain compliance with all federal, state, and local employment laws. Employco also monitors employment law changes, provides employee management reports based on your needs, offers annual education and training seminars on timely employment topics such as sexual harassment and other workplace issues, and assists with new-hire and termination procedures. Additional services include customization of personnel forms, monitoring I-9 compliance, managing unemployment claims, ensuring wage and hour compliance, and responding to employment verification inquiries. Rima Paulius is an account executive with Green Grease Environmental. Rima loves being out in Chicagoland, connecting with the people who keep the city’s food scene thriving – top chefs, independently owned spots, food manufacturers, and other food businesses. Green Grease Environmental is a family-owned business rooted in sustainability, helping to turn used cooking oil into clean biofuel. Less waste, more local jobs, and a greener future – that’s what Green Grease is all about. Need grease gone? Find Green Grease Environmental in the Buyer’s Guide under Grease Removal and contact Rima to chat.
Thinking about franchising? Tom DuFore is the founder and owner of Big Sky Franchise Team, specializing in helping restaurant and food business owners expand through franchising . An expert in franchise development, Tom guides businesses through strategic planning, legal compliance, franchise sales, training, and ongoing support. If you’re considering expansion, contact Tom for a free consultation. You can find him listed in our Buyer’s Directory under Franchise Consultants.
Congratulations to Diego Guartan of Big Shoulders Coffee on winning the 2025 title of U.S. Coffee Roasting Champion. Next, Diego is headed to the international competition, where the world’s top coffee roaster will be crowned. Diego is joined by Big Shoulders Coffee co-founder and owner Tim Coonan. You won’t believe the accolades they’ve received, which include USA Today’s Best Coffee in America , Golden Bean North America Champion ‘22, Golden Bean World Champion ‘24, Best Coffee in Illinois (Food and Wine Magazine), and Top 25 Roaster in America (Gear Patrol). Diego has been the head roaster at Big Shoulders Coffee for more than 10 years. The company supplies grocers and restaurants across the Midwest and is based in Chicago. You may find them listed in our Buyer’s Directories under Coffee Roasters, or you may see their ad on page 7.
Orange Cream
Coca-Cola
Coca-Cola has introduced its Orange Cream flavor, including a zero-sugar option. The flavor, the first to emerge since Spiced was discontinued, is likely to remain available throughout 2025, contingent on consumer interest and market changes. – AP News
Milwaukee Tailgate Week
From serving as host city of the 1939 NFL Draft and Championship game to its rich ties with the Green Bay Packers, Milwaukee has long been a proud player in making sports and football history. The Brew City is ready to celebrate the Draft’s return to Wisconsin as Sports Milwaukee hosts Milwaukee Tailgate Week Presented by Potawatomi Sportsbook. The event is set for April 24-26.
Spark by Hilton Surpasses 100 Hotels Milestone
Spark by Hilton, the fastest launch-to-open brand in the history of Hilton, has surpassed 100 open hotels, achieving the feat less than 18 months after welcoming its first property. With a robust pipeline of more than 230 hotels and many conversions currently under way domestically and internationally, the rapid growth and appeal of this category-disrupting brand demonstrates Hilton’s commitment to building a hotel brand for every guest and every stay occasion.
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SATISFIED CUSTOMERS INCLUDE:
Buona Beef + Four Corners Tavern Group + Bravo Restaurants + Gino’s East + Pompei Bakery Turano Bakery + Chicago Pastry + Phil Stefani Restaurants + Scooby’s Drive-In + Devanco Foods Angelo Caputos + Brookhaven Marketplace + Gene & Georgetti’s + Burrito Parilla + Taco Bell Mission Barbecue + Starbucks + Chipotle + Paisan’s Pizza + Jim’s Original Lucca Osteria & Bar + Rosati’s Pizza + Ala Carte Entertainment Group
GARC Hosts Flavor Trends Seminar at Christ Panos Foods
The Greek American Restaurant Co-Op (GARC) recently held their second annual seminar on flavor trends and cost-saving strategies for its members at Christ Panos Foods’ test kitchen and presentation area in Itasca, Illinois. The event focused on best practices and leveraging GARC’s purchasing power to secure rebates, improve product quality, and reduce food costs.
Spotlight on Flavor & Profitability
The seminar featured expert presentations from leading foodservice brands, each showcasing innovative products and emerging trends:
Farmer Brothers Coffee: With younger consumers demanding higher-end specialty coffees and medium roasts, Farmer Brothers highlighted that premium coffee costs only pennies more per cup but can drive higher menu prices and increased profits. GARC members can access exclusive signing bonuses, rebates, and loyalty incentives.
Peer Foods: This Chicago-based smokehouse, established in 1867, presented its new triple-thick cut bacon, featuring a slower curing process for richer flavor – ideal for upselling at breakfast. For egg sandwiches, a trending menu item, they showcased wide sausage patties exclusively designed for this application, and boneless pit ham, offering a 100% yield with no trimming required. Generous rebates are available to GARC members on almost every Peer branded meat.
The Branding Iron: Rochester Meats introduced its readyto-cook frozen smashburger – branded as the Smash Cloud – which delivers a hand-formed appearance and consistent quality in just 4.5 to 6 minutes. This labor-saving burger solution provides operators with a high margin, premium, in-demand product.
McCormick: Spicy flavors were the fastest-growing trend of 2024, with 60% of Gen Z and Millennials preferring heat. McCormick highlighted fruity-spicy combinations, intense dried pepper flakes, fermented peppers, and sweet-heat profiles as key influences for 2025 across sauce, seasoning, and condiment categories.
Lamb Weston: As French fries remain the #1 side dish across all generations of consumers, Lamb Weston presented its extensive selection of traditional and premium fries, designed to boost profits and foot traffic. They also presented the idea of menuing more than one fry. They emphasized that crunch is the most Continued on page 31
The Laughing Cow, makers of the iconic spreadable and creamy cheese wedges, is announcing the debut of its newest flavor: Creamy Smoked Gouda Variety. The new flavor variety from The Laughing Cow delivers a smoky, rich profile in the signature delicious cheese wedge format that fans already know and love.
From page 31
sought-after fry attribute, and Lamb Weston remains the only supplier with a dedicated sweet potato processing plant.
Kent Precision Foods: Known for its dry mix solutions, Kent showcased cost-saving dessert mixes, cream sauces, lactose-free options, and premium dairy-based sauces. These products provide 30% to 75% savings over traditional methods, reducing labor and food waste while also improving food safety.
Michael Foods: Presenting refrigerated hash browns, chips, mashed potatoes, and pasteurized liquid eggs, Michael Foods offers stable, quarterly pricing for GARC members, helping operators control costs amid fluctuating egg markets. Their liquid eggs – cracked within 24 hours of laying–offer extended shelf life and labor savings, making them an ideal solution for foodservice efficiency.
Chicagoland’s Real Estate Auction Experts
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• Property Insurance • Liability Insurance • Worker’s Comp • Vehicle Insurance • Business Interruption Insurance Experienced • Respected • Professional
Insuring Local Food Businesses Since 1885 Offering the best programs and A-rated carriers exclusively. www.HeilandHeil.com
Commerical Specialist: Jack Benson, ACLC: 847-733-2694
A new study published in the Journal of Food Science, funded by the National Honey Board, found that choosing honey instead of table sugar can help reduce added sugar intake and decrease calories, while achieving the same sweetness. The findings demonstrate that 0.6 tbsp of honey provides the same sweetness intensity for 10 fewer cal compared to 1 tbsp of table sugar. Dyeing your hardboiled eggs red (kokina avga) are a big part of Greek Easter. The color red is significant because it is meant to symbolize the blood of Jesus. Tsoureki is a traditional Greek sweet bread served during Easter. The three strands of the tsoureki represent the Holy Trinity. Easter lilies are white with trumpet-shaped flowers and symbolize purity, rebirth, new beginnings, hope, and are mentioned in the Bible. Legend says that after Jesus’ death and resurrection, these flowers were found growing in the Garden of Gethsemane where Jesus prayed the night before the crucifixion. Easter Parade is a 1948 musical film directed by Charles Walters, written by Sidney Sheldon, Frances Goodrich, and Albert Hackett from a story by Goodrich and Hackett, and stars Judy Garland, Fred Astaire, Peter Lawford, and Ann Miller. Easter Parade was the highest-grossing musical film of 1948. One serving of mango, or three-fourths of a cup of the superfruit contains 70 calories, 50 percent of daily value of vitamin C, 15 percent of daily value of folate, 15 percent of daily value of copper, eight percent daily value of vitamin A, eight percent daily value of vitamin B6, seven percent of daily value of fiber and a source of tropical flavor. Passover, known as Pesach in Hebrew, is one of the Jewish religion’s most sacred holidays. The seder, which occurs on the first and second night of Passover, is a religious
ritual set around a dinner table, where participants pray, eat, sing, and retell the story of the Exodus with the help of a Haggadaha book that explains the seder. Spirit Airlines reveals most searched 2025 Spring Break destinations on spirit.com. Top search trends for Spring Break flights include Orlando (MCO), Fort Lauderdale (FLL), Las Vegas (LAS), Miami (MIA) and San Juan (SJU). The newly renovated Indianapolis Motor Speedway Museum will reopen in April, 2025. This $89 million investment is the first renovation in nearly 40 years and will add a new 6,000-sq.-ft. mezzanine level with interactive, educational exhibits and experiences for race fans. To tell if an egg is bad, crack it open and check for a foul smell or discoloration in the yolk or white; if it has a strong, unpleasant odor or appears pink or iridescent, it’s spoiled and should be discarded. Or perform a “float test” by placing the egg in a bowl of water, fresh eggs will sink to the bottom, while older eggs may float slightly or fully depending on their age. Women’s Foodservice Forum (WFF) is the leading non-profit advocacy community for women in the foodservice industry. WFF leverages research, insights and best practice solutions that enable food companies to address the pressing need for talent, drive better consumer insights and increase business performance by rewalizing the full potential of women leaders. Wynn Resorts has once again earned the most Forbes Travel Guide Five-Star Awards of any independent hotel company in the world. At Wynn Las Vegas, Wing Lei remains the only Forbes Travel Guide Five-Star Chinese restaurant in North America, while Encore Boston Harbor continues to be recognized as the largest Five-Star regional resort casino in North America.
Waterloo Sparkling Water, known for its authentic full flavors and lively carbonation, announced the two newest additions to its lineup, Guava Berry and Ruby Red Tangerine, just in time for spring. These vibrant sparkling waters will be available all year long. They are ideal to savor straight from a chilled can, in a refreshing mocktail or even in a popsicle.
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DESSERTS
Chicago Sweet Connection Page 47 773-283-4430
Eli’s Cheesecakes 773-736-7417
Fox Valley Farms 630-231-3005
DESSERTS-WHOLESALE
Lezza Spumoni & Desserts Page 17 708-547-5969
DIRECT MAIL PROGRAMS
Food Industry News 847-699-3300
DISHWASHING & CHEMICALS
C-Soap a div of CSI Coker Service Page 18 888-908-5600
DISINFECTING SERVICES
Sexton Group Floor Care Page 41 847-827-1188
DISPOSABLE PACKAGING
Berkel Midwest
DRAM SHOP INSURANCE
800-921-9151
Heil & Heil Insurance Agency Page 32 847-866-7400
Serpe Insurance Page 42 773-871-0809
DRAPERIES-CLEANING
Sexton Group Floor Care Page 41 847-827-1188
DUCT CLEANING
Enviromatic Corp of America Page 40 800-325-8476
Olympia Maintenance 708-344-0344
EGGS
Meadowbrook Egg & Dairy Company 773-523-8861
ELECTRONIC ORDERING SYSTEMS
Infi USA 888-857-9831
EMPLOYEE HANDBOOKS
Employco USA 630-920-0000
EMPLOYMENT ATTORNEYS
Rob Bernstein - Laner Muchin
EMPLOYMENT LAW
Laner Muchin
ENERGY BROKER
Century Energy Solutions Page 14
ESPRESSO-COFFEE
312-467-9800
312-467-9800
630-817-3164
Big Shoulders Coffee Page 07 312-846-1439
ETHNIC FOODS
Kikkoman Sales USA Page 04 630-954-1244
FAUCETS - COMMERCIAL
The Faucet Professionals Page 18 847-282-0075
FILTERS-EXHAUST SYSTEMS
Olympia Maintenance 708-344-0344
FIRE SUPRESSION SYSTEMS
Fredriksen Fire Equipment Co Page 25
630-595-9500
Fox Valley Fire & Safety 847-695-5990
FIRE-EXTINGUISHERS
Fredriksen Fire Equipment Co Page 25
630-595-9500
Fox Valley Fire & Safety 847-695-5990
FLOOR INSTALLATION & MAINTENANCE
Sexton Complete Floor Care Page 41 847-827-1188
FOOD DISTRIBUTORS
B & B Food Services Page 18
815-834-2621
Chef’s Kitchen/Dearborn Page 08 773-801-1600
Christ Panos Foods Page 17 630-735-3200
Devanco Foods Page 19 847-228-7070
Olympia Food Industries Page 26 847-349-9358
Tec Foods Inc Page 03 773-638-5310
Anichini Brothers 312-644-8004
Chef’s Quality Meats 708-333-0880
Performance Foodservice 630-896-1991
Sysco Foodservice Chicago 847-699-4866
FOOD PHOTOGRAPHY
CREATE INC Page 09 773-664-4024
Food Photo Studio Page 02 630-283-0038
FOOD PROCESSING EQUIPMENT
Sammic Corp 224-307-2232
FOOD PRODUCTS
FOODSERVICE EQUIPMENT
Berkel Midwest
Losurdo Inc
Redco Foodservice Equipment
Thunderbird Food Machinery
FOODSERVICE EQUIPMENT-REPAIR
CSI Page 04
800-921-9151
630-833-4650
800-722-5460
866-451-1668
888-908-5600
Berkel Midwest 800-921-9151 Ice Solutions 24 847-987-9738
FOODSERVICE- LAYOUT & DESIGN
Losurdo Inc 630-833-4650 Sarfatty Associates
224-325-4466
773-638-5310
Wichita Packing Company Inc Page 31 312-421-0606
Christ Panos Foods Page 17
630-735-3200
Devanco Foods Page 19 847-228-7070
Olympia Food Industries Page 26 847-349-9358
Wiscon - Caputo Cheese Page 43 708-450-0074
Neil Jones Food Company 800-543-4356
Specialty Food Show 212-482-6440
HELIUM
MacCARB Page 40 877-427-2499
HIGH PRESSURE PROCESSING(HPP)
Hospitality Innovation Brands Page 12 708-935-4802
HISPANIC FOOD DISTRIBUTION
B & B Food Services Page 18 815-834-2621
HOOD CLEANING
Rampro Facilities Services
HOOD EXHAUST & FAN CLEANING
224-639-6378
Enviromatic Corp of America Page 40 800-325-8476
Olympia Maintenance 708-344-0344
HOT DOGS
Crawford Sausage 773-277-3095
Vienna Beef 773-278-7800
ICE CREAM
Capannari Ice Cream Page 42 847-392-2277
Instantwhip Chicago Page 21 773-235-5588
Fox Valley Farms 630-231-3005
Homer’s Gourmet Ice Cream 847-251-0477
ICE CREAM EQUIPMENT REPAIR & SUPPLY
Kool Technologies Page 24 630-483-2256
ICE CREAM-EQUIPMENT & SUPPLY
Kool Technologies Page 24 630-483-2256
ICE CREAM-YOGURT
Instantwhip Chicago Page 21 773-235-5588
ICE MACHINE REPAIR & SANITIZING
Major Appliance Service
ICE MACHINES
Redco Foodservice Equipment
ICE MACHINES-SALES-RENTAL OR LEASING
708-447-4100
800-722-5460
Empire Cooler Service Page 06 312-733-3900
Ice Solutions 24 847-987-9738
INSURANCE
Cacciatore Insurance Page 14 312-264-6055
Heil & Heil Insurance Agency Page 32 847-866-7400
Serpe Insurance Page 42 773-871-0809
ISU Northwest Insurance Services 847-310-0400
Society Insurance
888-576-2438
WM Schwartz Insurance/Gus Romas 847-525-2846
INSURANCE SERVICES
Cacciatore Insurance Page 14 312-264-6055
Serpe Insurance Page 42 773-871-0809
INSURANCE UNDERWRITTING
Society Insurance
INSURANCE-INDUSTRIAL & COMMERCIAL
888-576-2438
Cacciatore Insurance Page 14 312-264-6055
Heil & Heil Insurance Agency Page 32 847-866-7400
INTERIOR DESIGNERS
Sarfatty Associates 847-920-1100
INTERNET ADVERTISING
Food Industry News
INTERNET PROVIDERS - COMMERCIAL
847-699-3300
Astound Broadband 312-270-5408
ITALIAN BEEF
Bari Beef Page 11 847-695-7555
Devanco Foods Page 19 847-228-7070
Papa Charlie’s Page 24 773-522-7900
Serrelli’s Foods Page 42 877-385-BEEF
ITALIAN FOOD SPECIALTIES
E Formella & Sons Page 25 708-598-0909
ITALIAN SAUSAGE
Anichini Brothers 312-644-8004
JANITOR-SUPPLIES
Ramar Supply Co Page 32 708-233-0808
JAPANESE-FOOD PRODUCTS
Kikkoman Sales USA Page 04 630-954-1244
JUICER REPAIR & MAINTENANCE
Berkel Midwest 800-921-9151
JUICERS-FRUIT & VEGETABLES
Berkel Midwest 800-921-9151
KIOSKS - ORDERING & POS
Infi USA 888-857-9831
KITCHEN-EXHAUST SYSTEMS/CLEANING
Enviromatic Corp of America Page 40 800-325-8476
Olympia Maintenance 708-344-0344
KNIFE-SHARPENING SERVICE
Cozziini Brothers Inc 888-846-7785
LABELS
A-Flex Label Corp/Printing Page 04 630-325-7265
LAW FIRMS
Tuckey Law Page 06 312-701-2200
LINEN SUPPLY & RENTAL SERVICE
Cosmopolitan Textile 773-254-6100
LIQUOR LIABILITY INSURANCE
Heil & Heil Insurance Agency Page 32 847-866-7400
LOGISTICS COMPANIES
Perishable Distribution Solutions 888-491-1641
MATERIALS HANDLING EQUIPMENT
Voss Equipment 708-596-7000
MAYONNAISE
Columbus Vegetable Oils Page 05 773-265-6500
MEAT DISTRIBUTORS
Wagyu Stars 312-866-4712
MEAT PROCESSING EQUIP SALES & SERVICE
Berkel Midwest 800-921-9151
MEAT-SPECIALTY
Specialty Food Show 212-482-6440
MEAT-WHOLESALE
Devanco Foods Page 19 847-228-7070
New S B L Inc Page 27 773-376-8280
Park Packing Company Page 31 773-254-0100
Wichita Packing Company Inc Page 31 312-421-0606
Anichini Brothers 312-644-8004
Chef’s Quality Meats
708-333-0880
International Meat Company 773-622-1400
MEATS -WHOLE PIGS-GOATS-LAMB
Park Packing Company Page 31 773-254-0100
MEDITERRANEAN FOODS
Olympia Food Industries Page 26
MENUS-CUSTOM PRINTED
847-349-9358
Accurate Printing 708-824-0058
MEXICAN FOOD PRODUCTS
B & B Food Services Page 18 815-834-2621
MILK
Instantwhip Chicago Page 21 773-235-5588
NEIGHBORHOOD MARKETING
LED Billboard Trucks 312-924-7979
NITROGEN
MacCARB Page 40 877-427-2499
NUTS - BULK
Oleic Solutions Page 15 331-214-0436
OIL- SUNFLOWER
Oleic Solutions Page 15 331-214-0436
OIL-FRYING
RTI Restaurant Technologies Inc Page 14 312-504-4565
OILS & FATS-COOKING
Columbus Vegetable Oils Page 05 773-265-6500
RTI Restaurant Technologies Inc Page 14 312-504-4565
OILS & SHORTENING
Columbus Vegetable Oils Page 05 773-265-6500
OILS & VINEGAR
Pastorelli Foods 800-SOS-AUCY
OILS - FILTERING & RECYCLING
RTI Restaurant Technologies Inc 312-504-4565
OILS-COOKING/BULK
Columbus Vegetable Oils Page 05 773-265-6500
OLIVE OILS
Columbus Vegetable Oils Page 05 773-265-6500
ORDERING TERMINALS
Infi USA
ORGANIC FOODS
PALLETS- BUY & SELL
Amex Recycling Inc Page 14
PANCAKE-BATTER & MIX
815-823-7958
Tec Foods Inc Page 03 773-638-5310
PAPER-PRODUCTS
Ramar Supply Co Page 32 708-233-0808 Alfa Restaurant Supply 773-588-6688
PARTY-FAVORS & SUPPLIES
Ramar Supply
PASTA-FRESH
PASTRIES
Chicago Sweet Connection Page 47 773-283-4430
PATIO ENCLOSURES
Thatcher Oaks Awnings
888-857-9831
Pastorelli Foods 800-SOS-AUCY
OVENS-PIZZA
North American Pizza & Culinary Academy 630-395-9958
KITCHEN EQUIPMENT
A D E Foodservice Equipment
630-628-0811
Berkel Midwest 800-921-9151
Sammic Corp 224-307-2232
KITCHEN FLOORING
Sexton Complete Floor Care Page 41 847-827-1188
PAINTING CONTRACTORS
Sexton Group Floor Care Page 41 847-827-1188
PALLET JACKS
Voss Equipment
PALLETS - ALL TYPES
708-596-7000
Walnut Grove Packaging Page 22 217-268-5112
PUBLISHING
Food Industry News
RACKING-PALLET
847-699-3300
Voss Equipment 708-596-7000
RE-UPHOLSTERY
Chicago Booth Page 29 773-378-8400
REAL ESTATE LAW
Reveliotis Law PC Page 12 312-230-0160
REFRIGERATION
Redco Foodservice Equipment 800-722-5460
REFRIGERATION EQUIPMENT REPAIR
CSI Page 04 888-908-5600
Kool Technologies Page 24 630-483-2256
Mechanical 24 Page 40 847-987-9738
REFRIGERATION SERVICE
Ice Solutions 24 847-987-9738
REFRIGERATION-EQUIP/COMMERCIAL
Custom Cooler & Freezer Page 20 630-879-3131
RESTAURANT CLEANING SERVICE
Cruz’s Cleaning Services Page 20 630-379-3732
RESTAURANT CONSULTANTS
Stanovich Hospitality 708-359-1911
RESTAURANT EQUIPMENT
Wood Food Systems Page 46 847-949-9663
Berkel Midwest 800-921-9151
FSI/Foodservice Solutions 847-719-6088
Losurdo Inc 630-833-4650
RESTAURANT EQUIPMENT & SUPPLIES
Custom Cooler & Freezer Page 20 630-879-3131
Federal Supply USA Page 15 847-623-1310
Ramar Supply Co Page 32 708-233-0808
Alfa Restaurant Supply 773-588-6688
Berkel Midwest 800-921-9151
Schultz Supply 708-652-2020
RESTAURANT EQUIPMENT PARTS
CSI Page 04 888-908-5600
Berkel Midwest 800-921-9151
RESTAURANT EQUIPMENT REPAIR
CSI Page 04 888-908-5600
RM Services Page 42 331-300-7955
Berkel Midwest 800-921-9151
RESTAURANT EQUIPMENT REPAIR SERVICE
Mr Appliance of West Loop Page 29 312-626-5467
Berkel Midwest 800-921-9151
Major Appliance Service 708-447-4100
RESTAURANT EQUIPMENT-NEW & USED
K & L Liquidation Page 45
847-854-9913
March Quality Used & New Equip Page 18 800-210-5895
Berkel Midwest 800-921-9151
RESTAURANT INSURANCE
Society Insurance
RESTAURANT MANAGEMENT SOFTWARE
888-576-2438
Toast 224-659-6534
RESTAURANT REAL ESTATE SALES
Nick Dibrizzi/Coldwell Banker 708-562-9328
Ted Aretos/ Eatz & Associates 815-761-8334
RESTAURANT-DESIGNERS
Losurdo Inc
630-833-4650
Sarfatty Associates 847-920-1100
RESTAURANT-MANAGEMENT SYSTEMS
Chef Tec 800-447-1466
RIBS - RAW
Wichita Packing Company Inc Page 31 312-421-0606
ROOF TOP GREASE CONTAINMENT SYSTEMS
Enviromatic Corp of America Page 40 800-325-8476
ROOFS-SALES-REPAIR & MAINTENANCE
Care Sheet Metal & Roofing Page 30 708-387-9784
SALAD-DRESSINGS
Ken’s Foods Page 48 800-633-5800
SALAD-DRESSINGS & OILS
Columbus Vegetable Oils Page 05 773-265-6500
Tec Foods Inc Page 03 773-638-5310
SANITATION CERTIFICATION
Illinois Restaurant Association Page 22 312-787-4000
SAUSAGE
Anichini Brothers 312-644-8004
Crawford Sausage 773-277-3095
Vienna Beef 773-278-7800
SAUSAGE PRODUCTS
Wichita Packing Company Inc Page 31 312-421-0606
SCALES
Berkel Midwest 800-921-9151
SEAFOOD
Fisherman’s Pride Page 23 800-543-2110
SEASONING BLENDS AND RUBS
Rollicking Buckaroo Seasoning Blends 415-737-5265
SEATING
Dearborn Sourcing LLC Page 27 312-243-6214
Seating Hub Page 13 773-373-0035
Trendler Inc 773-255-4407
Waco Manufacturing 312-733-0054
SELF-SERVICE ORDERING KIOSKS
Infi USA 888-857-9831
SEWER(MAINT)-RODDING & JETTING
Tierra Environmental Page 27 888-551-1998
SHAKE MIX
Fox Valley Farms 630-231-3005
SHIPPING-REFRIGERATED & FROZEN
Perishable Distribution Solutions 888-491-1641
SHORTENING
Columbus Vegetable Oils Page 05 773-265-6500
SIGNAGE-INDOOR & OUTDOOR
American Graphics & Signs Inc 888-774-6270
SLICERS - AUTOMATED
CES Nationwide Page 02 773-533-3333
Berkel Midwest 800-921-9151
SLICERS-SALES & SERVICE
Berkel Midwest
SOCIAL MEDIA MARKETING
Create Inc
SOFT DRINKS
800-921-9151
773-664-4024
PepsiCo Foodservice 773-893-2319
SOFT SERVE-ICE CREAM/EQUIP & SUPPLIES
Kool Technologies Page 24
SOFT SERVICE MIX
Fox Valley Farms
SOFTWARE PROGRAMS - CUSTOM
IT Impact Inc
SOUP BASES
Tec Foods Inc Page 03
SOUPS
Bistro Soups (Div of Vienna Beef)
630-483-2256
630-231-3005
312-806-7438
773-638-5310
773-278-7800
Vienna Beef 773-278-7800
SPECIALTY FOODS DISTRIBUTOR
Specialty Food Show 212-482-6440
SPICES
Tec Foods Inc Page 03
SPIRITS
R Jelinek Midwest Page 46
SPREADS - DIPS - GLAZES
773-638-5310
708-691-3895
Rollicking Buckaroo Pepper Jam 415-737-5265
STAFFING-SERVICES
Atlas Employment Services 847-671-1557
STEAM CLEANING
Olympia Maintenance
SUPERMARKET EQUIPMENT
CES Nationwide Page 02
708-344-0344
773-533-3333
Berkel Midwest 800-921-9151
SUPERMARKET EQUIPMENT REPAIR
Berkel Midwest 800-921-9151
SUPERMARKET- EQUIPMENT/ NEW & USED
Berkel Midwest
TABLES - DINING ROOM
i2i Design Page 28
TABLES-ALL TYPES
TEST KITCHEN SERVICES
B & B Food Services Page 18
THEATERS AND VENUES
815-834-2621
Onesti Entertainment Corporation 630-962-7000
TOMATO PRODUCTS
Neil Jones Food Company 800-543-4356
Pastorelli
800-921-9151
847-890-9684
Chicago Booth Page 29 773-378-8400
Waco Manufacturing 312-733-0054
TAMALES
Supreme Frozen Products
TAX APPEALS (PROPERTY)
773-622-3777
Reveliotis Law PC Page 12 312-230-0160
TAX PAYMENTS
Cook County Treasurers Office 312-443-5100
TEMPORARY STAFFING
Atlas Employment Services 847-671-1557
With many years of experience and multiple distribution facilities throughout the Midwest, MacCARB has developed a reputation as the most trusted beverage gas, and service fulfillment companies around. Whether you need beverage grade carbon dioxide, nitrogen, helium, blended gases or just plain service, MacCARB is your single one stop shop.
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Alinea: 20th
Alinea is celebrating its 20th anniversary with a tour to cities including Brooklyn, Miami Beach and Beverly Hills. Chef Grant Achatz will craft menus incorporating local flavors and collaborate with regional chefs. “What better way to celebrate than by bringing the Alinea experience to new cities and sharing it with our loyal guests, while also inspiring our team and reconnecting with industry friends and partners,” Achatz says.
– Source: Robb Report
Outfront Media Hosts Happy Hour at Wolf Point Distillery
Outfront Media, one of the nation’s leading experts in static and digital out-of-home billboard marketing, recently hosted a lively happy hour at Chicago’s famed Wolf Point Distillery. The event brought together customers, creative professionals, and industry colleagues for an evening of networking, craft cocktails, and gourmet bites.
Guests enjoyed a selection of expertly curated cocktails crafted by distillery owner Victoria Dafnis, alongside a spread of delicious appetizers. Wolf Point Distillery has quickly gained recognition as one of the area’s premier liquor producers, with its distillery located near the bustling Randolph-Fulton Market district.
For businesses looking to reach consumers cost-effectively, Outfront Media offers a powerful range of advertising solutions. Their high-traffic, high-profile billboards and outof-home transit placements, including at Metra train stations, help brands connect with targeted audiences in key locations. – Find Outfront Media in our Buyer’s Guide under “Billboards”.
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Chick-fil-A Brings Spring Menu Items
Chick-fil-A’s spring menu is rife with thirst-quenching drinks and a returning fan favorite – the Smokehouse BBQ Bacon Sandwich. The sandwich, which comes with marinated chicken breast, Colby-jack cheese, brown sugar and pepper-coated bacon, lettuce, and Smokehouse BBQ sauce all served on a toasted bun, is available in three different options: original, spicy, or grilled. Additionally, the chicken chain is adding a new flavor combo to its beverage menu. Pineapple Dragonfruit will be available as a lemonade, iced tea, Sunjoy, or frosted drink, perfect for the impending warmer, longer days. – Source: Delish
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Health Benefits of Grass-Fed Beef
More Americans are looking to change their body composition and overall health through diet and lifestyle. Restaurants can take advantage of this trend by offering premium, health-conscious options such as grass-fed beef which provides rich flavor, high protein quality, and healthier fat composition.
According to Jill Foos, a National BoardCertified Health & Wellness Coach in Chicago. Grass-fed beef is the optimal choice for meeting consumer demand while delivering evidence-based health benefits and environmental sustainability. Compared to other protein choices, Grass-fed beef is an excellent source of highly digestible protein, an ideal option for supporting muscle protein synthesis (the growth of lean muscle mass) and enhancing overall nutrient absorption. In addition, Grass-fed beef contains a favorable fat profile, including higher amounts of omega-3 fatty acids (ALA, EPA, and DHA), which have been linked to reduced inflammation, improved brain health, and better cardiovascular health outcomes. It is also a rich source of CLA, a compound associated with better fat metabolism.
As consumers become increasingly proficient in high-quality nutrient-dense ingredients, restaurants are leaning into grass-fed beef, which yields increased satiety cues, better blood sugar balance, and nutrient absorption.
– See the Wichita Packing ad on page 31.
Fox Valley Farms, the area’s leading ice cream distributor, hosted an exciting expo at their Aurora facility, showcasing the latest in soft serve, hard ice cream, paletas, toppings, and essential supplies. With over 200 guests in attendance, industry professionals explored innovative flavors and solutions to enhance their dessert offerings. Check out these highlights from the event! You can find Fox Valley Farms in our buyers directory under Ice Cream.
Enjoy this easy, healthy Umami Burger Recipe
Restaurant Industry Poised for Growth in 2025
Driven by a positive economic environment and resilient consumer demand, the restaurant industry is expected to reach $1.5 trillion in sales and add more than 200,000 net new jobs in 2025, bringing total restaurant and foodservice employment to 15.9 million by year-end. This is according to the National Restaurant Association 2025 State of the Restaurant Industry report.
Key findings from this year’s report include:
• Restaurant operators are cautiously optimistic about business conditions, but competition will remain strong. More than 8 in 10 operators expect their 2025 sales to be either higher or about the same as 2024. At the same time, restaurant operators expect competitive pressures to intensify in 2025.
• Consumers have pent-up demand for restaurant meals. Consumers report they would use restaurants more frequently if they had the money, and this sentiment cuts across all segments: on-premises dining at table service restaurants (81 percent) to visiting quick service restaurants, snack places, delis or coffee shops (76 percent) to having food delivered at home (82 percent).
• Restaurants aim to attract more in-person diners. The majority of operators say increasing traffic on-site and getting diners back in their seats will be more important to their restaurant’s success in 2025. This is especially important to 90 percent of fine dining operators and 87 percent of casual dining operators.
• Despite the positive outlook, many operators say, “new year, similar concerns.” In 2025, restaurants will continue to grapple with many of the same challenges they faced in 2024. Rising labor and food costs, along with the ongoing struggle to recruit and retain employees, remain among the top concerns for both full service and limited-service operators.
A huge thank you to all the attendees who joined us at our March 3rd SHMOOZEFEST event! We also extend our deepest gratitude to our sponsors, whose support made this event possible and such a great success. Thank you to Moretti’s and Ala Carte Entertainment for the amazing support they provide!
A special thank you to Steve Felson, Senior Vice President of Buona Beef Restaurants, and Mario Ponce for an insightful interview and to the Moretti’s team for their excellence in serving our industry. There were many valuable lessons to take away from the discussion. Following the educational session, guests enjoyed a fantastic mini trade show, tasting, and networking event, featuring over 70 free raffle prizes – generously donated by Food Industry News, Big Shoulders Coffee, Employco USA, Grande Cheese, Sam Adams Beer, Lezza Bakery and Desserts Il Mulino Bakery, Moretti’s, Natalie’s Juice, Favorite Foods, InVision Systems, 25/7 Digital Labs, J. Lohr Wines, Pita Inn Restaurants, R Jelinek and many others. Mark your calendar for our next Shmoozefest on Monday, June 2, featuring Donnie Madia, Founder and CEO of One Off Hospitality, as our special guest. There are only a few sponsorship spots left! If you’re interested in sponsoring this upcoming event, contact Food Industry News today, 847-699-3300.
A new generation of Thai chefs in the US is redefining authenticity by breaking traditional boundaries and showcasing innovative dishes. Chef Ohm Suansilphong at KRU in Brooklyn draws inspiration from ancient recipes, while Benchawan “G” and Graham Painter of Street to Kitchen in Houston focus on “unapologetically authentic Thai food.” Intu-on Kornnawong in the Bay Area is another standout, highlighting Northeastern Thai cuisine. – Source: Taste
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Hilton Sandestin Beach Golf Resort
& Spa
$35M
Completes Impressive
Renovation
Hilton Sandestin Beach Golf Resort & Spa, a premier destination along Northwest Florida’s emerald coast, proudly announces the completion of its extensive $35M property-wide renovation, coinciding with the resort’s 40th anniversary of welcoming guests. This multi phased refurbishment, which began in fall 2022, encompasses a comprehensive upgrade of the resort’s accommodations, amenities, and dining experiences.
“We are thrilled to reveal the final results of our property-wide refresh,” said Angelina Covington, general manager of Hilton Sandestin Beach Golf Resort & Spa. “Our goal has always been to modernize and elevate the guest experience while maintaining the exceptional service and hospitality our visitors expect. The completed renovations bring a new level of comfort and sophistication to our resort as we step into the next era of creating an enhanced getaway.”
The renovation began with a complete redesign of all 590 rooms and suites in the Emerald and Spa towers, featuring a contemporary coastal aesthetic. Family-friendly amenities include bunkbed enclaves, motion-censored lighting, upgraded charging stations, and deluxe vanity stations.
The second and third phases focused on revitalizing the six on-site dining outlets, three swimming pools, beachfront deck space, and the full-service Serenity by the sea Spa, which now offers touchless wellness features. The resort’s meeting spaces have also undergone significant upgrades with state-of-the-art audiovisual technology, flexible room configurations and stylish décor to better accommodate corporate groups, weddings and special events.
Hilton Sandestin Beach has long been renowned for creating unforgettable experiences for guests. With the completion of the renovations, the resort is poised to continue this tradition, offering an elevated level of luxury and comfort. The refreshed property aims to attract new visitors while delighting returning guests with its updated features and services.
“The feedback from our guests has been overwhelmingly positive,” added Covington. “We look forward to welcoming travelers from around the world and providing them with an exceptional beachfront getaway.”
About Hilton Sandestin Beach Golf Resort & Spa Hilton: Sandestin Beach Golf Resort & Spa, managed by Sandcastle Resorts & Hotels, is located on the sugar-white sands and emerald-green waters of Northwest Florida’s Gulf Coast near Destin in South Walton, Fla. Northwest Florida’s largest fullservice beachfront resort hotel boasts 590 spacious accommodations, more than 62,500 square feet of award-winning meeting and event space, a world-class spa and state-of-the-art fitness center, six on-site seasonal dining venues – including the Emerald Coast’s only AAA Four-Diamond steakhouse, abundant resort recreation options, access to championship golf courses, and close proximity to the area’s best attractions. For more information on the premier hotel, visit HiltonSandestinBeach.com.
Peter is holding a Mile-High Dubai Chocolate Cake made with pistachio mouse with toasted shredded filo and pistachio nuts. Five-layer and individual sizes. To open an account, call Peter Kailis: 773-620-9901
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