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CHICAGOLAND NEWS
Member S I L V E R P L A T T E R S A V I N G S P R O G R A M B Y F O O D I N D U S T R Y N E W S Buy Direct & Save! Prices include Curbside Delivery! • Cooking Equipment • Refrigeration Equipment • Slicers & Grinders • Food Prep Equipment Click Now For Pricing and Free Delivery! www.alphafoodequip.com CHICAGO’S LEADING CONTRACT FURNITURE MANUFACTURER FOR OVER 40 YEARS - SHIPPING NATIONWIDE! UNPARALLELED 10 YEAR WARRANTY!!! 5000 W. ROOSEVELT ROAD CHICAGO, IL 60644 773.378.8400 CALL TODAY! 773.378.8400 CHICAGO
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Balkan Cuisine Sparks Curiosity
Regional dishes from Europe’s Balkan peninsula are finding their way onto more US menus as chefs seek new offerings for diners already familiar with cuisine from the neighboring Mediterranean. Balkan cuisine boasts breads and grilled meats that are appealing to a wide range of diners, as well as flavorful condiments that allow chefs to introduce new flavor profiles to familiar dishes. – Adapted from Get Flavor INTRODUCING SILVER PLATTER SAVINGS PROGRAM Look to get the best value for your purchasing dollar with the Silver Platter Savings Program, a new no-cost initiative that brings special pricing, discounts or rebates to food, beverage and hospitality business buyers. Conceived by Food Industry News [FIN], the magazine has no involvement with any funds related to the Silver Platter Savings Program, and all transactions are handled directly between the vendor and buyer.
“We have a tremendous group of vendors involved with the magazine and realized that a buying connection for them to purchase goods and services would prove invaluable for all parties,” explains Food Industry News Vice President Cary Miller. “By opening a dialogue between vendors and accounts through this initiative, additional savings can be achieved which maximizes these relationships.” As food industry businesses face lower margins due to popular delivery services as well as increased labor and occupancy costs, the Silver Platter Savings Program supplies recommended vendors who will provide the best value and support for your business. If you are a vendor interested in learning more about the Silver Platter Savings Program and foster buying connections, give Cary a call today at [630] 699- 3300 to learn more about this innovative program.
Local News
III Forks Prime Steakhouse, located in Lake Shore East, will be open for brunch on Easter Sunday, April 12, 2020 from 12 pm to 5pm. AXPONA - Audio Expo North America will be held at the Renaissance Shaumburg Convention Center in Shaumburg, IL Apr. 17-19, 2020. Enjoy three days of audio immersion. Baconfest Chicago will take place of Apr. 18, 2020 at UIC Dorin Forum located at 725 W Randolph in Chicago. The hottest chefs from the finest local restaurants prepare and serve small plates starring bacon. Chicago’s Best Wingfest brings together Chicago restaurants and bars in a fierce competition to win the coveted title “Chicago’s Best Chicken Wings.” The event will be held at Credit Union 1 Arena, 525 S. Racine in Chicago on Apr. 18, 2020. Country Superstars Dan + Shay, The (Arena) Tour with the band Camino and Ingrid Andress will be performing at the United Center on Apr. 17, 2020. Long Grove Craft Beer Festival featuring, local and regional craft breweries and cider with live music and food trucks will be held on Apr. 25, 2020 at 360 Historic Lane in downtown Long Grove, IL. Made in Chicago Market is Chicago’s premier place to shop local and handmade. The market will be held at Bridge 410 located in the brewery district of West Town on Apr. 18, 2020. Marriott Marquis Chicago located at 2121 S. Prairie welcomes two team members. Brittany Cockrell is the hotel’s new
P rop ane P ete announced M r. B en Cruz as it’s new Chicago A rea Sales M anager. M r. K ev in B rennan - G eneral M anager ex p lained that “ B en has considerable industry ex p erience and will be a v alued asset to our business and our growing clientele in the Chicagoland area.’ “ W e wish B en ev ery success in his future role and congratulate him on his ap p ointment.”
Director of Catering Sales and Bridget Opdkye who will serve as the Director of Revenue Management One of a Kind Spring Show will be held at the Merchandise Mart in Chicago Apr. 24-26, 2020. Shop from more than 300 talented artists and makers from across North America and enjoy a one-of-a-kind-experience. Prince Royce Alter Ego Tour comes to the Rosemont Theatre in Rosemont, IL on Apr.18, 2020. Psistaria Greek Tavern located at 4711 W. Touhy Ave. in Lincolnwood, IL just completed a remodel of the restaurant. Registration is open for The Morton Arboretum, The Champion of Trees 10K Run, which will be held Apr. 19, 2020. The Arboretum is located at 4100 Illinois Route 53 in Lisle, IL. The race will begin and finish in the Visitor Center Area. The Southern Café, “Home of the Nasty Biscuit”, a breakfast and lunch destination will be opening their third location at 1590 E. Main Street in St. Charles, IL Coming Soon! They have locations in Crest Hill and Roselle, IL.
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Welcome to the New FoodIndustryNews.com
Take a look around, a lot has changed with the Food Industry News website. We are proud to present the new and improved FoodIndustryNews.com. Our new site will help us continue on our mission to serve Chicagoland’s $34 billion food industry.
We teamed up with Americaneagle.com, a global leader in web design and development, to create a website design that benefits our readers, advertisers, and industry partners. If you browse through the site, you’ll notice a number of improvements: ■ Mobile Friendly: You can now get your Food Industry News on the go, no matter where you are through your smart phone or tablet devices. The entire website is mobile-friendly and optimized to load faster on mobile devices. ■ ADA Compliant: We want to make sure everyone, including those with disabilities, can take advantage of our website. FoodIndustryNews.com is now fully ADA compliant. ■ Easier to Navigate: A more modern, intuitive design and navigation layout helps you find the information you need quickly. Browse through the six categories on the top navigation bar to get where you need to go.
Thanks for being a loyal supporter of Food Industry News. We hope you enjoy the enhancements we’ve made to your online experience. Send us your feedback at info@foodindustrynews.com Chef’s Kitchen, 86 Foodservice, Meadowbrook Egg and Dearborn Marketplace is one of our area’s premier wholesale cash and carry outlets. They now offer a sales flyer with monthly specials designed to help buyers save money. The 125,000 sq. ft. outlet is located near Ashland Avenue and 47th Street. They are open 7 days a week and they even deliver.
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Want Extra Crispy Fries?
Cavendish Farms’ patented potato starch based coating is designed to provide French Fries with an unprecedented 30+ minute hold time. DeliverCrisp fries always arrive extra crispy and delicious - no matter the serving container - so customers order again and again. For more info, visit cavendishfarms.com Captain Ken’s Offers Foodservice Convenience Captain Ken’s Foods uses premium ingredients. They don’t take short-cuts. After packing, products are flash frozen to lock in freshness and nutritional value so they arrive on your plate full of flavor. Their products are “complete”, meaning no added ingredients or preparation is required. Just heat and serve. They offer hearty dishes that are convenient, full of quality, and value. And best of all Captain Ken’s products taste just like homemade. For more info, see their listing in our DIRECTORY.
Gonnella At 130 (Plus) Years
For 130+ years, Gonnella has been synonymous with quality, family, and tradition. From the bottom of our hearts, we thank you for keeping our exceptional bakery products at the center of your table. With your partnership, we are excited to take Gonnella into the next 130 years and beyond with some recent changes that we made. We took a long, hard look at how we could better serve clients, create stronger partnerships, and build better relationships with our distributors. As we evolve, we also had to make some hard decisions. One of them was our decision to no longer do daily fresh bread deliveries. Changing our distribution model will allow us to focus more on:
Customers and Distribution partners Frozen Baked and Frozen Dough innovation Better service and expertise for our customers Changes are never easy. They’re hard. Customers are our top priority, and our decisions are based on their needs. We are still the same salt- of-the-earth company that you have always known, and making these changes will allow us to serve you like never before. We’re not perfect, but are always looking to improve. We will continue to work hard to be the best for our partners and for our customers. Since 1886, we’ve been present at the happiest moments of people breaking bread together. Whether it’s a Chicago-style hot dog at a ball game or a Sunday family dinner, we’re there. And we will continue to be there.
We look forward to breaking bread with you in the future.–The Gonnella Family
Ruggiero Seafood has a Splendid History Ruggiero Seafood is a culmination of five generations of experience in the seafood business which started in a small fishing village in Italy.
The business as we know it today began in 1928 when Andrew Rug http://ruggieroseafood.com/images/ breaded-products-dustingbatter-ImageHandler.jpg giero started a small seafood business. In a few years it became a large and successful retail fish market.
In 1960, he was joined by his brother Francesco who came to America to help him with his growing business. The fish market thrived and expanded into a wholesale market, selling fish to the finest New York restaurants and quality outlets.
Francesco’s son Rocco, now the president of Ruggiero Seafood, joined the family business in 1971. After being in the business several years, he realized there was a growing demand for calamari. Abundant in the Atlantic Ocean off the eastern shore of the United States, it was not being fished and processed locally even though Lologo Pealei calamari was a superior species to the imported verity. Rocco Ruggiero revolutionized the American calamari industry by designing state of the art equipment that could clean American caught calamari quickly and inexpensively, making it competitive with the hand prepared imports.
In 1981 Rocco opened the first Ruggiero seafood processing plant. This plant was the first of its kind to process fresh, frozen and breaded products from locally caught calamari.
Ruggiero also markets prepared food such as lightly breaded calamari rings, calamari fries, and natural gourmet Seafood Salads for both the food service and retail markets. Ruggiero Seafood takes pride in backing their products with an unwavering commitment to quality, variety, value and service.
WHAT’S HOT IN HOT SAUCE FOR MENUS AHEAD®
Datassentials reports that at least 72% of all menus have a mention of something “spicy”. That description outpaces descriptions such as creamy (49%), rich (30%) or juicy (16%). In fact, the mention of a “hot sauce” in a particular menu item grew 4% in the last year and 10% since 2015. So, there is something about “spicy” that really resonates with customers and menu developers.
It boils down to a population that has embraced international flavors and who has grown up with a bottle of hot sauce in their home. Thus, spiciness is now an essential ingredient for a suc cessful Limited Time Offer (LTO), add-ons to a menu offering or permanent menu. Projections for 2020 and beyond are for continued growth for hot sauce mentions on menus.
Here are 7 important trend-worthy facts found in a recent Datassentials report that surveyed consumers and operators on condiments and sauces that you should know: 1. 40% of Consumers Use Hot Sauce Weekly – How much consumers use hot sauce at home is a good indication as to how much they expect it on their restaurant’s table or in a menu item—and a good indication of why hot sauce is growing on menus. In all, 57% of consumers surveyed said they use hot sauce at home and 40% used it at least once per week. More importantly 34% said they are consuming more hot sauce than they did a year ago. 2. Operators Are Stocking Up on Hot Sauce – Four of the top five sauces purchased by foodservice operators in the past year are spicy, led by sriracha, buffalo sauce and hot sauce. 3. When Is Hot Too Hot? – Among consumers, 28% said they prefer “moderately spicy” foods compared to 16% who say, “the spicier the better”. When determining heat levels on your menu, keep in mind that a quarter of Gen Z and Millennials want their condiments to be as spicy as possible.
4. Cross-Utilizing Condiments Can Be Profitable –About 31% of operators are up charging their customers for signature sauces they create by cross-utilizing two or three condiments. For exam ple, combine Texas Pete® Hot Sauce or CHA! by Texas Pete® Sriracha Sauce with mayo or ranch dressing. Signature sauces help differentiate an operator’s menu better than any other message. 5. What Are the Hot Tabletop Essentials? – Operators say there are three condiment essentials on their tables. Hot sauce is second only to ketchup and ahead of steak sauce as the three key ingredients to front of house success.
6. Hot Sauce in PCs Are Critical to Success! – Operators want more portion control packaging for their hot sauce or spicy products for drive-thrus, take-out, delivery or catering. The survey found that 50% of operators are still filling plastic ramekins with a lid for off-premise applications. Texas Pete® offers its original hot sauce, CHA! by Texas Pete® Sriracha Sauce and ¡SABOR! by Texas Pete® Mexican-Style Hot Sauce in packets. Our Original hot sauce is also available in 1.69 oz. plastic bottles. As for consumers, 67% said they prefer mini-bottles for their hot sauce—especially Gen X. 7. Wing Sauce as A Dip? –At home, 64% of consumers use their wing sauce more as a dip than as a coating for chicken wings. Make sure you offer wing sauce in your operation as a dip for chicken tenders or other fried menu items. Better yet, mix it with mayo and upcharge your customers for it as your own special creation! Texas Pete® is the fastest growing retail brand of hot sauce in the U.S. among the top 10 brands*. Thus, consumers know and love the Texas Pete® brand and expect “their” brand to be offered by your operation. You can see the Tezas Pete ad on page 11 of this issue. *IRI, July 2019 Propane Pete offers your business a full service solution for all your patio and propane needs. SERVICES Rentals • Sales Service & Repair Trade Ins EQUIPMENT TYPES Glass Tube Effectors Heaters Mosquito Zapper Fire Tables Smoker Stations TANK DELIVERY We offer direct delivery service to your business.
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Colitis, Crohn’s Rise Reader’s Digest Canada reported that the number of people with inflammatory bowel disease (IBD) may be three times higher than previously thought. By analyzing British data, Dr. Dominic King estimated that since 2000, the prevalence of ulcerative colitis and Crohn’s disease rose by 55 per cent and 83 percent, respectively. He spots various factors: “Life expectancy is increasing in general—but also in people with IBD,” says King. “It suggests there’s better management of the condition.” Detecting, treating and monitoring IBD is important because sufferers have an increased risk of colorectal cancer.
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Welcome to the Intersection of Capacity and Comfort
lt’s everything on your work truck wish list, all beautifully combined in one highly evolved, mediumduty vehicle. By adding a gasoline engine option to our proven FE series, we’ve taken FUSO vocational performance to the next level. Think of it: Generous capacity. Plenty of power. Simple maintenance. And more interior comfort than ever. All of which make their newest FE GAS models the best low-cab-foward choice for your growing business. Theye’ve taken the best FE features and made them better. From the rug ged frame and roomy cab to the superb visibility and extended operating range, this is a truck meant to be driven every day. Add a General Motors V8 6.0L gasoline engine with an Allison 6-speed automatic transmission and you’ve got a powertrain that can handle any challenge. Top it off with interior upgrades that drivers will love, and you’re ready for anything.
While each FE GAS model has its own resume, they all share some very impressive features, such as a ladder-style frame that’s lighter than the com petition, yet 28% stronger, a 40-gallon, in-rail fuel tank—10 gallons more than the competition, and an engine that delivers 297 HP with 361 lb./ft. of torque for effortless hauling, whether you’re navigating city streets or suburban neighborhoods.
But we are really impressed by their interior cab: There’s room for three in the standard cab, with a heavy-duty driver’s seat that offers adjustable lumbar support. See the D&S ad on page 17.
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Jamesons’s Charhouse founded in 1990 is celebrating their 30th anniversary. Jameson’s is a premier steakhouse, known for their steaks, chops, fresh seafood and traditional fare. They have 7 locations in Illinois which include; Bloomingdale, Crystal Lake, Huntley, Mt. Prospect, Skokie, Woodridge and their newest location which recently opened in Vernon Hills. Plus, they have 2 locations in South Carolina.
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Most of the universe exists in random chaos and only through purposeful bravery and intellect do we persevere. Every victor must be strong and observant enough to expect future opposition lest it all fall to ruin again.
How To Get: Raises, Friends, Followers, Smarter, Richer
Knowing other languages is worth more money. Invest your time and money wisely: The payoff is in less commonly studied languages. A Wharton/LECG Europe study found that speaking German translated into a higher wage premium than for second languages over all.
Successful people do more favors at work. Research by the Wharton School shows we feel more warmly to ward people after lending them a hand. It’s called the Benjamin Franklin effect: Franklin recalled winning over a legislative rival after borrowing a book from him. “Our attitudes often follow our behavior instead of vice versa,” says David McRaney in his book You Are Now Less Dumb.
The average pay bump from a promotion for manag ers or upper-level executives is 7% or more, according to Mercer. But how do you get one? “The meeting room is where we exert leadership and develop credibility,” says corporate trainer Dana Brownlee of Professional ism Matters. Don’t dominate—nudge the group toward concrete goals. If someone can’t let go of a point, try saying, “Good idea! I’m writing it down.” You’ve now freed a room of grateful co-workers to move on. If you get paid a flat salary, turning a 10-hour day into nine more-productive hours is like giving yourself an 11% hourly raise.
1: HANDLE EACH EMAIL JUST ONCE. Reply, file, or trash—don’t come back to it later, says former Fidelity president Bob Pozen, author of Extreme Productivity. 2: HIDE THAT EXTRA CHAIR. Discourage co-work ers from lingering. 3: PLAN BREAKS. Your brain loses focus after about 90 minutes.
A clear, unfussy writing style will get your ideas heard at work. (HR pros ranked writing second, behind only computer aptitude, among skills applicants most often lacked.) Harvard professor Steven Pinker says:
1. Don’t use words that most people don’t under stand. “Fulsome” (as in “fulsome praise”) does not mean full; it means insincere. If you use hoity-toity words to sound posh, you will look pompous and may say the opposite of what you mean. 2. Be brief. John Kerry once said, “The President is desirous of trying to see how we can make our efforts in order to find a way to facilitate.” What he meant was, “The President wants to help.” Much better. 3. REVISE. What’s clear to you may not be clear to someone else.
If you run a business or work in marketing, social media like Twitter seems like a great way to get your message out. But remember that users have zero inter est in following companies that clutter their feed with ads. Use social to establish your expertise or spark ideas; then when people are in the market for what you sell, they’ll remember you.
Passover Products Offer Gluten-Free, Non-GMO & Vegan Kosher Delights
KAYCO (www.kayco.com), with a plethora of trusted kosher brands including Manischewitz, is offering up a Passover program for 2020 that’s as innovative as it is delicious. Throughout the year the NJ-based company keeps a sharp eye on consumer trends in order to develop and launch exciting new products for each new Passover holiday season.
According to Harold Weiss, longtime Kayco executive, “We have built a portfolio that will help drive Passover sales for any retailer, with new innovations, unique products and expansions of traditional items in updated packaging, flavors and trending tastes. For Passover 2020 we have more than 100 new SKU’s that will create a great consumer shopping experience.”
New for Passover 2020 from Kayco The successful Absolutely Gluten Free brand offer Kosher for Passover (KFP) stacked potato chips (think Pringles) in original, BBQ and onion & garlic, as well as smaller snack sized canisters.
Imported from Italy, the Tuscanini brand offers up premium single-serve potato chips made with 100% olive oil, Unflavored and flavored sparkling seltzer water made from pristine crystal mineral water with a hint of citrus and carbonation bottle at the source (large and individual serving sizes), Extra light olive oil with supremely clear and light taste from AndriaTrani, Italy, premium crushed tomatoes freshly harvested and packed in gourmet bottles, and boxed tomato juice from premium crushed Tuscan tomatoes in unique tetra packaging.
Manischewitz, one of the most trusted names in kosher food for Passover and year-round, has created a delectable Sicilian-style gluten-free pizza that has a dough-like texture with gooey mozzarella. Their new Cold Brew Earl Grey macaroons and Cold Brew Coffee macaroons are a modern take on Passover’s iconic sweet staple. Serve up the Seder in style with beetroot horseradish (sweet, bold and sugar free) in premium mason jars, along with handmade round Shmura matzo, a light delicate texture to serve family and Seder guests.
Beet & Carrot juice and Carrot & Pineapple juice from Heaven & Earth brand offers super veggie blends made from 100% juice in single-serve boxes with straws (harvested, crushed and bottled within 8 hours!). End on a sweet note with Haddar’s cake slims, soft bite cake crackers in sugar cookie and cinnamon crumb varieties.
Cargill Launches Plant-Based Consumer Meat Products Cargill Inc. will launch plant-based hamburger patties and ground “fake meat” products in April, the company said on Monday, challenging Beyond Meat and Impossible Foods for sales in grocery stores, cafeterias and restaurants. The entry of Cargill, one the world’s largest privately held companies, in the market for imitation meat highlights the growing popularity of plant-based foods and expectations that consumers will continue to gobble up meat substitutes. The 155-year-old company presents new competition for startups Beyond Meat and privately held, Silicon Valley-based Impossible Foods. Major meat companies including Tyson Foods and WH Group’s Smithfield Foods also sell plant-based products. – Adapted from reuters.com
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One fail does not make a person a failure; it marks them as explorers on a quest for something great.
Don’t Fall For Fake Tech Support Calls A so-called tech support representative calls and claims that your computer is infected with a virus. Once you hand over remote access, they dig into your personal files or request payment for their services. Seek tech support only from the contact information provided with your devices. In 2018, people age 60 and older were about five times more likely to report losing money to these scams than were younger people, with a median loss of $500, according to the Federal Trade Commission.
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HOURS: 8:30 a.m. to 5 p.m. Daily Saturday 8:30 a.m. to Noon Visit Our Showroom 930 Fullerton Ave., Addison, IL 60101 630-627-3031 • 800-858-3931 Sé Habla Espanol • www.marchfoodequip.com WE DELIVER QUALITY, VALUE & SERVICE! MARCH THE MOST RESPECTED QUALITY USED & NEW EQUIPMENT DEALER IN THE MIDWEST Quality Used and New Foodservice Equipment RESTAURANT EQUIPMENT REPAIR “CALL MACKAY RIGHT AWAY!” Mackay HEATING & MECHANICAL Specializing In Fast, Expert Repairs Of Refrigeration, Ovens, HVAC and All Types of Cooking and Food Prep Equipment Call John Mackay: 847-381-0448 BARRINGTON , SCHAUMBURG & SHOPPING MALLS IN NW SUBURBS RESTAURANT EQUIPMENT REPAIR “CALL MACKAY RIGHT AWAY!” Mackay HEATING & MECHANICAL Specializing In Fast, Expert Repairs Of Refrigeration, Ovens, HVAC and All Types of Cooking and Food Prep Equipment Call John Mackay: 847-381-0448 BARRINGTON , SCHAUMBURG & SHOPPING MALLS IN NW SUBURBS RESTAURANT EQUIPMENT REPAIR “CALL MACKAY RIGHT AWAY!” Mackay HEATING & MECHANICAL Specializing In Fast, Expert Repairs Of Refrigeration, Ovens, HVAC and All Types of Cooking and Food Prep Equipment CALL JOHN MACKAY: 847-381-0448 BARRINGTON , SCHAUMBURG & SHOPPING MALLS IN NW SUBURBS # 1 IN RESTAURANT EQUIPMENT REPAIR “CALL MACKAY RIGHT AWAY!” Mackay HEATING & MECHANICAL Specializing In Fast, Expert Repairs Of Refrigeration, Ovens, HVAC and All Types of Cooking and Food Prep Equipment CALL JOHN MACKAY: 847-381-0448 BARRINGTON , SCHAUMBURG & SHOPPING MALLS IN NW SUBURBS Praise is a skill that feeds souls and builds careers. Increase Server Retention by 50% With Exciting New Hospitality Tech
2019 was the most difficult year in labor for all U.S. restaurants, with turnover reaching a whopping record high of 74.9%. We feel you. Have you heard about Tablee? Reported by Free Range restaurant group, this new technology helped them increase server retention by 50%, and decrease food compensation by 15% - in as soon as 60 days. Sounds like a game changer, right? In fact in 2019, Tablee was voted 2nd place as the product that is most likely to have a game-changing effect in the restaurant industry, by Foodservice Consultants International in Milan. Imagine a smartwatch for each of your servers, that would tell them exactly where they’re needed - either a table that needs another round, or dessert, or the check. Your servers get a lot more done, and everyone is happy. I know what you’re thinking: what if the servers hate this? Well, sounds like servers love it, they are getting more tips with happier guests and more tables - as shown on the Tablee website. Hallelujah.
And the cost? $10 per table per month, you can also try and return in 90 days if you don’t like it. You should try it, and see for yourself. Nobody’s perfect outside of liars and conmen. Emily’s Foods Launches 1st Plant Based Icing/Dip Dessert Product Line, Paradise Icing ™in the US Market. Paradise Icing™ is a sweet plant based icing that contains pea protein powder. Features of Paradise Icing™ include gluten, soy, dairy, nut and allergen free and does not contain preservatives or additives. versatility of Paradise Icing ™ allows it to used with as icing for cupcakes, cakes and muffins, as a dip for fruit, vegetables, pretzels, and as a enhancer for coffee.
Shelf stable life of 10 months. Our 8 oz jars of Maple and Caramel Vanilla flavors provide 4 grams of protein per serving size. Our 8 oz creamy Chocolate flavor contains 5 grams of protein per serving size. The icing that acts like a dip!
A 2018 study, “Plant based eating makes consumers feel healthier” conducted by DuPont Nutrition and Health shows that 52% of U.S. consumers are eating more plant-based foods and they believe it makes them feel healthier.
Most important, research reveals that for most consumers, this has moved beyond experimentation into a permanent change brought on by health, lifestyle and social factors.
A 2019 study, “Mindful rewards on deck for 2020 snacks and dessert menu options”, conducted by Mondalèz International revealed full-flavored snacks and dessert options will be on the radar, along with global and regional flavors, plant-based foods and nostalgic menu items. Consumers are embracing hybrid snacks and desserts that often incorporate better-for-you ingredients such as whole grains, plant proteins, but retain the salts, fats and sugars that consumers enjoy.
Paradise Icing ™ offers a delicious and wholesome taste that busy consumers desire at any moment in the day. The signature pea protein powder mixed with the other natural ingredients bring comfort and convenience as the customer can enjoy a guiltless, sweet taste as applied to whatever staple they are eating. Each jar of Paradise Icing/dip is created with love to allow indulgence, minus the sacrifice of their health.
Paradise Icing™ solves sweet cravings with a daily dosage of protein, convenient packaging and a quick and easy dessert icing/dip to pair with their food of choice. Paradise Icing ™ line is exclusively distributed through KeHE. KeHE, headquartered In Naperville, Illinois is a family owned business founded by Art KeHE in 1952.
Contact us for sample or distributor information 4 - 190oz pouches 4 - 190oz pouches 4 - 190oz pouches now available in pouches The Choice is Yours
Pastorelli Foods, Inc. • 800.767.2829 • pastorelli.com Contact us for sample or distributor information Pastorelli Foods, Inc. • 800.767.2829 • pastorelli.com A SWEET BASIL BLEND Regina by Pastorelli Pastorelli Italian Chef Pastorelli Continental Chef A ZESTY ITALIAN BLEND A ROBUST BLEND WITHOUT CHEESE 4 - 190oz pouches 4 - 190oz pouches 4 - 190oz pouches
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TWICE THE QUALITY More Awards Than Any Other Ice Cream and Half The Price! ___________________________________________________ All Natural • Seasonal Flavors • Full Selection Discover why the country’s fi nest establishments serve Homer’s. Taste Homer’s Today! For Samples and Ordering Information Call Andrew: 1-847-251-0477 ext 102 andrew@homersicecream.com www.homersicecream.com More Awards Than Any Other Ice Cream ___________________________________________________ All Natural • Seasonal Flavors • Full Selection
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Food Industry News® April 2020 What Customers Want to Know About Salespeople Before They Buy By John Graham
It’s a funny thing about customers. They not only know they need you, but they want to believe you’ll treat them right, that you’ll take care of them. So, if this is how you want to be viewed, get yourself prepared. A good way to start is by answering the questions customers ask themselves about salespeople. Will my salesperson listen to what I’m saying?
If “I’m a good listener” is your answer, don’t be too sure. “The greatest problem with communication is we don’t listen to understand. We listen to reply,” says Roy T. Bennett, the author of The Light in the Heart. If we are figuring out what we want to say next, we won’t get it. Will my salesperson give me options?
Some in sales believe that choices confuse customers, so they stick with a single solution. Yet, options stimulate discussion and keep customers involved. Rather than letting customers slip away, talking about choices builds trust and certainty. Will the salesperson make sure I understand?
Salespeople often assume that people know more about what they’re buying than they do. Customers can be too embarrassed to say, “I don’t understand what you’re saying.” No salesperson ever spoke too simply or too clearly.
The smart salesperson knows that there’s no perfect solution. There are always pluses and minuses. Everything has drawbacks and customers respond positively to the salesperson who is transparent when presenting. If they’re 80% or 90% OK, most customer s will say they can live with that. Will the salesperson push me to sign the order?
This is where things can get dicey—the tension between wanting to get the order and not wanting to pressure the customer. Too much either way can kill a sale. Summarizing what customers like about what they’re buying and why they see it as a good fit gives them “permission” to move forward. Will the salesperson provide customer references?
While this may not be necessary for every sale it’s a helpful tool for creating confidence. Having a list to satisfied customers who are willing to share their experience creates confidence and trust. What type of support can I count on after the sale?
It’s so easy to be so focused on making a sale that we can forget that this is a top-of-mind concern for many customers. It comes up because they’ve had bad experiences in the past. Not only providing contact information, but introducing them personally to a go-to person provides reassurance. Can you tell me something about yourself?
Even though most customers may not ask a salesperson this question, don’t think it isn’t on their mind. For some reason, we feel better knowing about those we are doing business with. It makes it more personal and puts us at ease. What’s my recourse if I’m not satisfied with my purchase? No one wants to do battle if a problem arises. They don’t expect to be ignored or given the run around. They want to be dealt with fairly. Yet, as we all know, horror stories and one-star reviews abound. The best solution is to anticipate the issue and make clear the path forward—in writing. What type of guarantee comes with my purchase?
Smart companies spell out the coverage clearly in writing. Because words make a difference, savvy salespeople go over it with customers to clarify the terminology, Why should I do business with you?
It’s the 800-lb. gorilla in the room and it can even supersede the importance of the purchase in the customer’s mind. It boils down to this: “I want to know why I should give you my money? What’s the whole package, not just what I’m purchasing or even the price? I want to feel good about what I’m doing.” A word to the wise, if you want to make more and better sales, have a short but compelling answer to the question, “Why should I do business with you?” The old saying, “Keep your eye on the ball,” is true if you’re selling. But even more to the point is keep your mind focused on what’s going on in the customer’s head.
John Graham of GrahamComm is a marketing and sales strategy consultant and business writer. He is the creator of “Magnet Marketing,” and publishes a free monthly eBulletin, “No Nonsense Marketing & Sales Ideas.” Contact him at jgraham@grahamcomm.com or johnrgraham.com.
Artisan Specialty Foods
Artisan Specialty Foods is your Chicago area specialty, gourmet foodservice distribution company. Artisan Specialty Foods is dedicated to the small, artisanal, and locally handcrafted producers and we are committed to procuring some of the finest products from across the country to around the globe. Our entire portfolio of products consists of over 1500 items. Artisan offers dry, refrigerated and frozen selections. Take a look at a few featured brands:
Artisan Specialty Foods is proud to be Chicago’s exclusive distributor of Chicago’s very own, one and only, Urban Mushroom Farm. We are delighted to bring to your restaurant these unique local just harvested delicacies. Each selection is Amberlink hens are fed an all-natural, vegetarian diet, no hormones and no antibiotics.
gently harvested and hand packed assure the freshest and most beautiful of product.
Yuppie Hill Poultry was started when Lynn Lein began farming with her father in 1999, neighbors would often stop by to check out her birds’ high class living quarters and began referring to them as yuppies because they had it so good. These hens are truly cage free & roam freely with state of the art feeders and ventilation in the barns. Salumi Chicago is the new standard of salumi in the U.S.1 Greg Laketek quit his day job and booked a one-way ticket to Parma, Italy the home of Prosciutto. He learned the ins and outs of the protected secrets of Italian salumi Utilizing superior quality spices, meats and curing methods rooted in the old world, Salumi Chicago uniquely brings another level of Italian quality meats to Chicago and the U.S.
REFRIGERATION SALES & SERVICE On Time • Fair Pricing All Work Guaranteed Ice Cream Freezers Walk-Ins • Reach-Ins Frozen Drinks • Beer Systems Prep Tables • Soft Serve Heating & AC Systems We Service Most Brands 7 Day / 24 Hour Service 630-483-2256 kooltechnologies.com ITALIAN BEEF All Natural Flavor Since 1934 ■ ONLY NATURAL INGREDIENTS ■ HOT & MILD ITALIAN SAUSAGE WHOLESALE CASH & CARRY • CALL FOR SAMPLES: 773-237-7530 Ready or Not, Here Come The Drones
Drones aren’t just for hobbyists anymore. Companies are racing to be among the first to use these lightweight, unmanned aircraft to deliver everything from medical supplies to food and electronics.
In the fall, United Parcel Service was the first to receive broad approval from the Federal Aviation Administration to operate a fleet of drones to deliver packages. UPS is using drones to deliver medical supplies within two hospital campuses—in Raleigh and Salt Lake City—and the company has partnered with CVS Health to develop a drone delivery service, recently running tests in Cary, N.C. Walgreens, which partnered with Alphabet’s Wing Aviation, is testing drone delivery for food, beverages and some medical supplies in Christiansburg, Va.
Amazon, DHL, FedEx and Uber, as well as delivery companies like Flytrex and Zipline, are also working on plans to make drone deliveries. For now, drones are being used primarily to deliver medical supplies and medications— which don’t weigh much and are often time-sensitive— as companies work to prove they can make deliveries safely.
Small, lightweight household items will be next, says Jacob Reed, director of the unmanned systems degree program at Lewis University, in Romeoville, Ill. He predicts that large companies will start making regular drone deliveries within five years. –Kiplinger No man is qualifi ed to lead if he has not walked behind other leaders fi rst.
