Food industry News Aug 2014 web edition by FoodIndustryNews

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LOCAL NEWS ____________________________ 3 AROUND CHICAGO: ENTERTAINMENT CRUISES __ 4 TRAVEL: NAPA VALLEY ___________________ 10 DINING WITH MS. X _____________________ 14 CHEF PROFILE: GREGORY ELLIOTT __________ 19 NUGGETS ______________________________ 29 CHEF PROFILE: TIM KERKER ______________ 33 NATIONAL NEWS ________________________ 40 CARY MILLER __________________________ 39 DIRECTORY OF SERVICES _________________ 41

The Impact of a $10.10 Minimum Wage on Jobs and Taxpayer Costs in Illinois In an economic analysis by Dr. David Macpherson of Trinity University, he uses Census Bureau data to estimate the impact on Illinois’ labor market and budget from raising the minimum wage to $10.10 an hour. He also provides separate results for the city of Chicago at $10.10 and $15. Dr. Macpherson’s employment estimates follow the methodology used by the nonpartisan Congressional Budget Office in its report earlier this year estimating the impact of a $10.10 minimum wage nationwide, which in turn relied on 60 different empirical studies to formulate its estimates. Statewide, he finds that over 16,000 jobs would be lost at the $10.10 wage level—with 9,200 of those jobs being held by wom-

en. In Chicago proper, approximately 2,000 jobs would be lost from a $10.10 minimum wage and over 20,000 jobs would be lost from a $15 minimum wage. The cost to taxpayers would also be significant: There are approximately 48,000 state and local employees whose wages would be affected by the $10.10 increase in Illinois, for a combined cost to taxpayers of over $79 million annually. Raising wages is an admirable goal, notes Dr. Macpherson, but the evidence suggests that accomplishing this goal with a blunt wage mandate could do more harm than good. The study was released in July, 2014 by the Illinois Restaurant Association and the Illinois Hotel and Lodging Association.

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The Meaning of LYFE: Multiple Menus Evanston’s LYFE Kitchen, 1603 Orrinigton Ave., may have had customers doing a double, and triple take. Is LYFE Kitchen a vegan eatery? Is it a gluten-free establishment? Does it offer food for all preferences and is it family-friendly? All of the above. LYFE Kitchen offers multiple menus for a wide variety of palettes and pleasures. With two locations –the other at 413 N Clark in Chicago– they offer clean, upscale dining in an allergen-free environment. They are careful to point out that due to the handcrafted nature of their menu, the exclusion of glutens, nuts or other allergens may not be absolute, but with a stellar selection of tastes and temptations from flatbreads to burgers to soups, salads and salmon, there is a guaranteed favorite-in-themaking for everyone. Plans for a third location in Streeterville are under way as well as more locations planned throughout the Chicago area.

Above: The spectacular Chicago skyline is the perfect setting for a cruise on Lake Michigan. The Mystic Blue is just one of the venues we mention in Around Chicago: Entertainment Cruises on page 4.

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Food Industry News® August 2014

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Local News Porkchop celebrated three years of serving whiskey and smoked meats to Chicago’s finest restaurant goers and patio partiers. The celebrations kicked off on June 6 at Porkchop’s recently opened 2nd locaMike Coker (left), founder and tion in Hyde Park. The president of CSI Coker Service, rooftop garden at Chi- one of our area’s leading foodcago’s McCormick Place service equipment and refrigerawill supply the convention service companies is seen tion center’s restaurants here congratulating Jim Baker 1 month after adding Love Me Tenders on his 25 years of service to CSI. signage, sales went from 1 to 4 cases with about 6,000 pounds Jim is one of several long term a week. of vegetables. Xoco will employees who have built a caDave Puzes • Lukes • Lake Bluff be much larger than the reer at CSI serving top locations original, featuring a full in the local region. In recent ...6 months... sales went from 1-2 cases to 6-15 cases a week with bar, table service, and years CSI has opened an addiCombo signage and new catering street-side patio. - chicago.eater. tional branch in Dallas, Texas to Dominic Celli • Celli’s • Niles serve the firm’s growing base of com Mercenary Brewing chain accounts. and Distillery, 2717 Chicken sales are one of the best fast food categories. If you want your N. Maplewood Ave. in cultural exhibits Chicken Potand a sales to grow, try something different. Pie Filling wine garden—August Logan Square is set to Let us help you increase your sales! open for business this 14 – 17, 2014. The Intersummer, according to national Franchise AsBarry Levy the brewery’s three own- sociation has voiced its 773 502-8000 ers. Expect to see local opposition to part of a bbqoogle@gmail.com craft beers and spirits minimum-wage increase Homemade Style Homemade Style ALL NATURAL BEEF TACOunder MEAT FILLING considwww.lovemetenders.com from the state’s first BEEF CHILI Glutenproposal INGREDIENTS ✓ Chili (4 Varieties) ✓ Chili (4 Varieties) Freeeration with the Chicago joint brewery and disGLUTEN FREE ✓ Oven-Baked Beans tillery on shelves in the City Council. The IFA ✓ Oven-Baked Beans Food And More Heat & Serve Items And More Heat & Serve Items coming months. - dnainfo.com noted the $15 an hour “Call MaCkay Right away!” Industry Milwaukee Irish Fest is minimum wage proposal North America’s largest would unfairly penalize News celebration of Irish, Irish franchisee operators if Valerie Miller American and Celtic mu- the ordinance were to be President and Publisher Try All of Our Items Try All of Our Items sic and culture. The four- adopted. - nrn.com Mariano’s Cary Miller Call Now For Samples & Ordering Call Now For Samples & Ordering expand beyond Specializing In Fast, Expert Repairs Of Refrigeration, Ovens, day festival showcases might Advertising/Vice President Information: Information: HVAC and All Types of Cooking and Food Prep Equipment more than 100 entertain- the Chicago market in Terry Minnich, Editor 800-510-3811 800-510-3811 call John mackay: ment acts on 16-stages the future, according to Carywww.captainkens.com Miller, Features Editor FOOD MARKETING SERVICES 630-833-3000 www.captainkens.com FOOD MARKETING SERVICES 630-833-3000 MACARONI CEO Bob Mariano, but BARRIngTOn, SCHAumBuRg & SHOPPIng mAllS In nW SuBuRBS at Henry W. Maier FestiPaula Mueller & CHEESE the Roundy’s SuClassifieds/Office Management val Park on Milwaukee’s for now Why our beans permarkets-owned chain Nick Panos, Corporate Counsel lakefront. The 2014 are BETTER Captain Ken’s Foods’Auis focused on the metro festival takes place Mark Braun, Associate Publisher Homemade Style Homemade Style MACARONI & CHEESE MACARONI AND CHEESE is made17. with tender elbow area, with 10 more stores gust 14 to Chicago ✓ Chili (4 Varieties) ✓ Chili (4 Varieties) ––––– macaroni then mixed with a rich creamy cheese opening by the end of James Contis 1927-2013 Festa Italiana on Taylor ✓ Oven-Baked Beans ✓ Oven-Baked Beans sauce offering a tasty side dish for all to enjoy. Chicago Tribune 2015. And More Heat & Serve Items And More Heat & Serve Items Street inApplication Chicago is a opportunities Food Industry News Issue 8, August 2014 include deli hot case, food (ISSN #1082-4626) is published monthly, $49.95 for –––––––––––––––––– celebration of all things buffets, restaurant side a three-year subscription, by Foodservice Publishing, dishes, resorts, snow ski Bon Appétit is pre Made from scratch 1440 Renaissance Drive, Suite 210, Park Ridge, IL Italian. lodges, Streets and more. already 60068-1452. Periodical postage paid at Park Ridge, IL, senting Chicago GourUPC 39080. legendary Packed frozen,  Lots ofoffices. real, fresh bacon! lined with and additional mailing 4/5-lb. boilable bags. Approx. POSTMASTER: Send address changes to OVEN-BAKED BEANS cost per oz. $0.09-$0.11 Italian restaurants will met, the annual celebra Slowly OVEN-BAKED, not canned Food Industry News, 1440 Renaissance Drive, Suite 210, Park Ridge, IL 60068-1452. ___________________________ tion food and wine Try All of Our Items Try Allof of Our now also feature booths,  COMPLETE PRODUCT. JUST HEAT &Items SERVE. LIKE HOMEMADE! QUALITY THAT PEOPLE REMEMBER. For advertising orJUST editorial information, Call Now For Samples & Ordering Call Now For Samples & Ordering in Chicago’s Millennium call (847) 699-3300; Fax (847) 699-3307, or online: outdoor cafes, authen QUALITY INGREDIENTS. LONGER HOLD TIMES. www.foodindustrynews.com Information: Information: September 26-28, This publication cannot and does not assume the tic goods, Children’s ac- Park, FOR MULTIPLE APPLICATIONS DELIS, BUFFETS--responsibility for validity of claims made for the (AND MORE!). 800-510-3811 2014. tivities, fantastic bands, 800-510-3811 products described herein. Copyright © 2014 JUSTFOOD LIKEMARKETING HOMEMADE! FOOD MARKETING SERVICES 630-833-3000 www.captainkens.com SERVICES 630-833-3000Foodservice www.captainkens.com Publishing Co., Inc.

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Committed to Quality Since 1967

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Food Industry News® August 2014

New Product Available! hand Stacked beef & lamb 1/3 page

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coNtAct JohN oR ANdReA todAy foR moRe iNfoRmAtioN n John Golfis 773-391-5757 jgolfis@olympiafoods.com n Andrea Coutretsis 773-307-5787 acoutretsis@olympiafoods.com

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The new State of Illinois Food Handler Law is effective 7/1/2014; operators and employees have until the end of the year to become compliant and avoid violations. There are two methods for Food Handler Training and Certification. On-Line Training There are various on-line training providers, it is important that the program usedwww.olympiafoods.com is State of Illinois ANSI apOwned and Operated proved,Family or the Certification in not valid. For Over 40 years Pro: This method convenient, n hANd StAckedisbeef ANd as it can be lAmb, used from any computer, at any chickeN, poRk time.n ItGyRoS is also less expensive than live n oNe flAvoR pRofile classroom training. Also, employees n NAtioNAl diStRibutioN n iNteRNAtioNAl expoRt n mANufActuReR of hAlAl pRoductS

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to be valid. can learn at their own pace. Con: Employees learn at their own Pro: Large groups of employees can pace; some might take weeks to com- be trained at one time. Operations can plete their training. Not all employees become compliant fast. Trainers can have internet access or credit cards. Only help individuals with comprehension. one employee can be trained at a time. Public walk-in classes are offered. For large operations, it is recom- Con: Cost is $10 to $15 more than mended to use a private portal pro- on-line training. Some trainers charge gram, so you have administrative ac- operators to come to their location, cess to training records. All operators some do not. Time and space needs to should have a program as part of their be scheduled for live training. New Employee Orientation, as new In both cases, the training takes apemployees have 30 days to be Certified proximately two hours and employees can get their Certificate after training. from date of hire. coNtAct JohN oR ANdReA todAy foR moRe iNfoRmAtioN –Kim Wasilewski, Chicago Hospitality TrainLive Classroom Training n John Golfis 773-391-5757 jgolfis@olympiafoods.com Trainers and the programs offered ing. See their ad on page 39.

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Entertainment Cruises, Chicago’s largest lakefront cruise and events organization, welcomed Chicago’s newest private yacht, Chicago Elite in June. This luxurious vessel is available to host a truly remarkable event on the water in a unique setting. Chicago Elite is available for exclusive private parties of groups up to 150, making it the perfect space for weddings, corporate events or other memorable gatherings. Entertainment Ships include: Odyssey- the largest cruise vessel to ply the waters of Lake Michigan. The Odyssey is a 749 passenger ship, 200 ft. long and 55 ft. high and is equipped with three climate controlled decks, an outdoor observation deck, three indoor bars; dance floors and offers exceptional skyline views from bow to stern. Cruise offerings on the Odyssey include: (weather permitting) Skyline Lunch Cruises and Dinner Cruises. Brunch Cruises and Sunset Champagne Dinner Cruises on Sundays. For more info log on to odysseycruises.com Spirit of Chicago – the Spirit of Chicago is a 192 ft. fourstory ship. The ship sails year round and features a vibrant interior of three climate controlled dining decks with new bars and dance floor and panoramic windows. Specialty Cruises, Lunch and Dinner Cruises are available. For more info log on to spiritcruises.com Mystic Blue – the Mystic Blue boasts an outdoor lounge with three enclosed decks with the largest picture windows of any dinner boat on Lake Michigan. Casual atmosphere with dance floors and DJ entertainment. Lunch and Dinner cruises are available. Moonlight Cruises sail from 1:00 am until 3:00 am. Must be 21 or older with a valid ID. For more info log on to mysticbluecruises.com Seadog – the Seadog is one of the most popular attractions at Navy Pier in Chicago. Board the Seadog for a 75 minute River & Lake Architectural cruise featuring exciting views and descriptions of Chicago’s most famous architecture, landmarks and history combined with an exciting ride. For more info log on to seadogcruises.com Ships leave from Navy Pier in Chicago. The Seadog runs from April – October weather permitting. All other ships run year round and leave from Navy Pier weather permitting.

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Food Industry News® August 2014

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North American and European manufacturers predict strong sales and expansion following encouraging sales and growth in 2013, according to an annual survey conducted by the Foodservice Packaging Institute (FPI). Nearly 60 percent of foodservice packaging manufacturers and suppliers experienced growth in volume, and nearly 50 percent saw growth in profit last year. This year, two-thirds of the industry expects volume expansion and 60 percent anticipate profit growth. Over three-quarters of foodservice operators predict sales to increase by year-end, although many reported that this past winter’s harsh weather played a role in reduced sales traffic in the first quarter. Over half of the North American and European manufacturers reported plans to grow their companies this year through construction of new facilities, expansion of current facilities and mergers and acquisitions. Referring to date of the next five years, respondents expect market expansion in convenience stores, fast casual and quick service chain restaurants. Many believe the potential for growth is imminent because of the demand for immediacy in busy and on-the-go lifestyles. Top 7 Challenges North American and European converter and supplier respondents highlighted five common challenges facing the industry: n Increasing raw material costs. n Margin compression. n Public perception of packaging or foodservice packaging as “waste.” n Global economic recession / recovery. n Mergers and acquisitions. North American foodservice operators noted increased competition and rising commodity costs as two more challenges they face, and foodservice distributors expressed concern over more manufacturing consolidation.

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Food Industry News® August 2014

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Why Your Fleet Graphics Stink If you’re reading this because you wonder if your fleet graphics stink—they probably do. How many calls to action have your graphics accounted for? What new customers were made aware of you through your fleet graphics? How many customers have commented on your fleet? If your answer is I don’t know, none, and nobody—you have a problem. Your Design Misses the Point The point should be to get the word out about what you do, who you are, share contact information, and rally a call to action. If you put too much information—you lose the point. Too little information and it becomes identificationn ota dvertising. Saved a Load of Money on Install Ever seen those bad wraps? Overlapped, bulging at equipment, with gaps at the seams. Hire a professional; poorly installed vehicle graphics reflects poorly on your business. The Material is Wrong There are hundreds of variations of adhesive

graphics materials from multiple manufacturers. Some material is compliant for wrapping around corners—some isn’t. Material may be designed to last several years or several months—bigd ifference. You Never Got Around To It You justify this by telling yourself you only have four trucks, or it cost too much, or you don’t have time to deal with it or…quit making excuses. So what if you only have four trucks, effective graphics can make it look like a fleet of 50—suddenly it seems as if your vehicles are everywhere. And…it’s a fact that wraps pay for themselves. Fleet graphics are the most cost effective use of your advertising dollar. The good news is if your vehicle graphics stink you can do something about it. Hire a professional designer who understands your message, use the materials, inks, and printers recommended for the job, and only allow certified installers to get anywhere near your vehicles. This information is courtesy of American Graphics LLC. Their ad appears on page 21 of this issue.

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With 2,000 wine grape varieties and more than 400 legally established growing regions, decoding the names of Italian wines can be difficult. Winemakers generally use just four basic naming conventions: grape name; grape name and growing region; place name or growing region plus “style” descriptors that denote the wine’s color and whether or not it is sparkling. – Adapted from The Chicago Tribune

Only 1 in 5 Satisfied with Online Grocery Shopping

Tiny Restaurants Tiny, pared-down restaurants in major U.S. cities are serving chef-driven tasting menus that fit small budgets, such as sweetbreads and gnocchi in brown butter served at the Shack in Staunton, Va., or the glazed beef cheeks at Beast in Portland, Ore. – Adapted from The Wall Street Journal

1 in 5 grocery shoppers is pleased with the online shopping experience, and half said grocery shopping online takes too long, according to an EDigitalResearch survey. Many shoppers use navigational tools, such as saved lists or favorites, when using grocery retailers’ websites, but 77% of those surveyed said online shopping takes longer than 15 minutes. –

Napa Valley Wine Train Celebrates 25 Years and 150 Years of Railroad History Getting There: Flights into San Francisco (drive or take the ferry to Napa) Flights out of Chicago O’Hare on American, United and Virgin Airlines Flights out of Chicago Midway on Delta and Southwest Airlines Hilton Garden Inn “Wine, Dine and Dream” Vacation Package One or two nights stay at the Hilton Garden Inn. Gourmet Lunch on the Napa Valley Wine Train and either the Domaine Chandon Winery Tour or the Grigich Hills Wine Tour, depending on the day. Two for one tastings at select wineries with the “Taste of the Valley” pass.

River, Rails and Wine Trails Vacation Package (Two night minimum applies to this package) This leisurely overnight Napa vacation package is one of the best deals in Napa; a Wine Train Gourmet lunch, two days at the River Terrace Inn, and a day of Winery Tours by Beau Tours, Limo. The River Terrace Inn overlooks the Napa River. This vacation package is designed to help the first-timer become a seasoned Napa traveler, or to be a relaxed car- free, mini vacation for Wine Country experts. The Napa Valley Wine Train, one of the most distinctive restaurants in the Napa Valley, announced that 2014 marks the 25th anniversary of their unique Wine Country treasure, offering the best of Napa Valley dining, wine scenery, history and lifestyle in one memorable experience. The Napa Valley Wine Train features vintage Pullman rail cars faithfully restored with Honduran mahogany paneling, brass accents, etched glass partitions and luxurious armchairs that evoke the spirit of luxury rail travel at the beginning of the 20th century. Conveniently located in downtown Napa and easily accessible. For reservations and more info log on to www.winetrain.com. “The past 25 years have been magical, and my staff and I are delighted every day to celebrate our rich Napa Valley history with visitors from throughout the Bay Area and around the world” said Tony Giaccio, CEO of the Napa Valley Wine Train. “We feel so lucky to afford guests an authentic, memorable experience that echoes the glory days of train travel, with fine-dining service, multi-course meals, Napa Valley scenery and ultimate relaxation aboard exquisitely restored antique trains.” The history of the Wine Train dates back to 1864 when the rail line upon which the train travels was built in 1864 by San Francisco’s first millionaire, Samuel Branna. In 1885, Southern Pacific bought the rail line. In 1984 Southern Pacific decided to sell the railroad. Dr. Alvin Lee Block became the founder of the Napa Valley Wine Train Inc. The search for investors led the organization to a San Francisco resident named Vincent DeDomenico- inventor of Rice-A-Roni® and former owner of Ghiradelli Chocolate® and Golden Grain Pasta®. He transformed the company to what it is today, with one consistent goal to provide Napa Valley visitors with an unmatched luxury rail dining experience. On Sept 16, 1989 the Napa Valley Wine Train set off on its inaugural passenger journey and has been running steadily ever since.

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Food Industry News® August 2014

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California chefs Jon Shook and Vinny Dotolo of Animal in Los Angeles got the chance to serve foie gras, which was banned in their home state in 2012, at the Food & Wine Classic in Colorado last week. “We still believe in foie gras,” Shook said. “We still believe it should be served. This is one of the main reasons we always try to do this on the road. This is the dish that set us apart from most restaurants in Los Angeles.” – Adapted from The Aspen Times

Don’t Explain Food Preferences

There are certain foods that you just don’t like at all for different reasons, including taste preference and health issues. You don’t have to explain to anyone at all why you prefer certain foods. Your food preference is a matter that is best left to you. If anyone pesters you about why you are eating (or not eating) certain foods, shrug it off and just say you feel better eating (or not eating) those foods.

august 9-16.indd 11

The first commercial vineyard in the U.S., in Kentucky, has found new life after the land was purchased by metro officer and builder Tom Beall, whose love of the state’s history inspired him. First Vineyard is now home to a vineyard of Alexander grapes thought to have been extinct, which Beall acquired from the USDA, as well as riesling and chardonnay varieties. The first batch of the Alexander wine, 75 to 125 bottles, is expected next year. – Adapted

according to Datassential’s MenuTrends Keynote. The study found that millennials are more adventurous when it comes to breakfast and are also more likely to eat breakfast foods at other times of the day. – Adapted from SmartBlog on Food & Beverage

from The Drinks Business online

Olive Garden Nestle Works Adds Online to Perk Up NesCafé Ordering Olive Garden aims to reverse sales declines with a three-pronged approach that includes boosting takeout orders, which currently comprise about 8% of the chain’s sales. In addition to adding online ordering in August, the Darden-owned chain will offer smaller portions at lunch and aim to offer faster service. – Adapted from Bloomberg Businessweek

Nestle is launching a heavily digital marketing campaign for its Nescafe brand this summer to attract teenagers just starting to drink coffee. Sales of coffee pod machines have caused slower sales of the instant coffee in Europe and North America, but sales are growing in Asia, where instant coffee is considered a luxury. – Adapted from Wall Street Journal

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Food Industry News® August 2014

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Dietz & Watson Celebrates 75 Years with Nationwide Tour and Visit to Chicago This year, Dietz & Watson—a fourth-generation owned and operated company—marks its 75th anniversary of producing quality deli meats, franks and sausages, dinner hams, cheeses and specialty items by bringing those products and more to consumers across the country through its nationwide Dietz & Watson Four Generations of Flavor Tour, arriving in Chicago on August 8th. The Four Generations of Flavor Tour, featuring a custom Dietz & Watson branded food truck, kicked off on April 16 in Houston and will make its way across the U.S. throughout the summer and fall before culminating in Dietz & Watson’s hometown of Philadelphia in mid-October. Each stop will include games, giveaways, coupons and cooking demos by celebrity chef Steve “Chef Roc” Cassarino, who will prepare quick, simple and delicious recipes made from Dietz & Watson’s 500-plus gourmet products. Recipes will range from classics like the Smoked Virginia Baked Ham Sandwich inspired by founder Gottlieb Dietz himself to modern dishes like the Thai Basil Turkey Salad. The Flavor Tour will also feature the company’s signature Deli Challenge, in which consumers are invited to taste test Dietz & Watson products head-to-head against top competitors. The tour will make these stops in the Chicago area: August 8

Jewel Osco 199 Brook Forest Avenue; Shorewood, IL 60431 11 a.m. – 2 p.m. Jewel Osco 1341 North Paulina Street; Chicago, IL 60622 4 p.m. – 7 p.m.

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Restaurants Push for Mobile Innovations Restaurants are increasingly turning to mobile devices and other technology to improve ordering and service for customers. Panera Bread, Chili’s Grill & Bar and Applebee’s are among the big names looking to innovate. “The reality of it is that there is tremendous potential upside, but execution is a challenge,” says Scott Rosenberger of Deloitte Consulting. – The New York Times

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Jewel Osco 6509 West Grand Avenue; Gurnee, IL 60031 11 a.m. – 2 p.m. Jewel Osco 1340 South Canal Street; Chicago, IL 60607 4 p.m. – 7 p.m.

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Valli 850 North Roselle Road; Hoffman Estates, IL 60169; 11 a.m. – 2 p.m. Valli 155 East North Avenue; Glendale Heights, IL 60139 4 p.m. – 7 p.m.

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Mariano’s 1720 North Milwaukee; Vernon Hills, IL 60061 11 a.m. – 2 p.m. Mariano’s 802 East Northwest Highway; Arlington Hs, IL 60004 4 p.m. – 7 p.m.

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Food Industry News® August 2014

Page 13

What is White Tea?

White tea originates from China’s Fujian Province, in a mountainous region called Fuding. White tea is harvested from the tea plant’s new buds which are covered with peach-like fuzz, hence the name white tea or Bai Cha in Chinese. After the new growth is picked, they are withered and dried in the sun to stop oxidation. Health Benefit of White Teas Two types of white teas are Silver Needles (buds only) and White Peony (bud & new leaf ); both contain the highest level of the catechin EGCG, a disease fighting antioxidant. It is at this point where the experience of the tea master makes all the difference. The traditional craft practiced by tea expert Fang Shoulong has produced a white tea that exudes vibrant flavor and multiple steeping. Taste of White Tea White tea taste ranges from a delicate, floral aroma to one that produces a lingering sensation. White tea is good any time and is great after meals. Price is determined by the origin, wholeness of the tea leaves and the experience of the tea farmer. This information is courtesy of Oliver Dewgard, founder and owner of Naperville Illinois based Dewdrop Tea. You can find them listed in our buyers guides under Tea-White, Organic.

Gyros, Italian Beef, Italian Sausage, Hamburgers and more! I have been in business 26 years by giving my customers the best. I have been using Devanco Italian beef for years and have been very happy with it. When it was time to revisit my Gyros program, I decided to try them all. I ended up choosing Devanco because it was hands down the best. I am very pleased with their products. Anthony Vassiliou, Owner, A.V. Anthony’s Jimmy Alshwaiyat, General Manager George Kanavos, Devanco Foods District Sales Manager

Grocery Market Share - Past and Future Willard Bishop has released their 31st annual Future of Food Retailing Report. Highlights from the report regarding the past and future of Traditional and Non-Traditional grocery channels are shown below. As the housing market and economy start to gain momentum, consumers’ interest in fresh foods and online shopping continue to thrive. Enthusiasm continues to rise for healthier, non-processed foods and local/organic produce, and stores that deliver continue to be successful. A quick and easy shopping experience continues to be a theme and online shopping of food and consumables continues to grow well into the future. In 2013 -Traditional Grocery: Overall, the Traditional Grocery channel sales increased 1.0% to $522.8 billion in 2013. Market share decreased slightly to 46.0%. Non-Traditional Grocery: The Non-Traditional Grocery channel sales increased 3.1% to $442.1 billion, with an increase in market share to 39.0% in 2014. Predicted for 2018 - Traditional Grocery: Fresh Format stores are expected to continue their swift growth over the next five years at a rate of 12.1% annually. Limited-Assortment will also experience strong growth of 5.9% by 2018. Small Grocery will see a relatively low growth rate of 2.1%. Traditional Supermarkets’ market share is expected to continue to decline from 39.1% in 2013 to 36.2% by 2018. Non-Traditional Grocery: Supercenters will continue their reputable sales growth at a rate of 3.0% per year into 2018, increasing market share from 17.6% in 2013 to 19.4% by 2018. Both Dollar and Wholesale Club will perform well with annual growth rates of 4.1% and 3.5%, respectively. –willardbishop.com

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Food Industry News® August 2014

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Dining With Ms. X Aug. 2014

BYRON’S HOT DOGS 1701 W. Lawrence CHICAGO, IL 773271-0900. You can’t miss this place because they have a “huge” sign in their parking lot. Their staff is very friendly. I ordered a Vienna hot dog with the works. This is the first time I had lettuce on a dog. It was a juicy dog on a fresh steamed bun loaded with condiments; lots of tomato, onion, relish and slices of pickles. DOG DAY AFTERNOON 7183 W. Armitage CHICAGO, IL 773-745-7557.The sign caught my eye while I was driving north on Harlem it said, ‘Home of the Top Dog”. What I found was this adorable hot dog stand which looked like a trailer. They serve Red Hot Chicago dogs, so I got a dog with the works and tried one of their corn dogs. Some seating is available indoors and a couple of tables with umbrellas are outside. Open year round. GYROS WEST 1538 E. Moreland Blvd. WAUKESHA, WI 262-544-0211. This place has a great reputation. It’s family owned and they are known for having the “Best Gyros”, “Biggest & Juiciest Burgers” and being “One of the Hottest Breakfast Spots in Town”. First time you go, get breakfast, and on your next trip try the gyros. The gyros is really good, it comes with lots of onions, tomatoes, homemade sauce and pita.

Energy-Efficient Equipment Many restaurant owners have been using energy-efficient equipment for years to reduce their carbon footprints. However, there may be more to such equipment than just reducing waste. Owners are beginning to see substantial ROI when dealing with energy-efficiency equipment. Sarah Puls, business unit manager at Hobart, said that the use of this equipment helps offset other costs owners are incurring. “The recession sort of started this move toward standardization because people had to save money down to the last penny,” she said. “And now, operators are looking for ways to offset additional costs such as Obamacare.”

Table Trackers Do The Trick Speed is crucial in any fast casual concept, and restaurants use the LRS Table Tracker to take advantage, according to the company. Table Tracker helps ensure tables are turned faster and orders are delivered quickly with as few runners as possible. This small device is easy to use. Customers leave it on their tables after ordering, and table info is sent immediately to the kitchen. When their food is ready, employees easily can see where the food goes, making delivery quick and simple. Jason’s Deli is a fan of the solution and how it helped cut more than a minute off each ticket. In addition to speed of delivery, this tiny tracking system helps restaurants collect data about their guests’ experiences as a whole.

august 9-16.indd 14

Sitting Too Long Will Kill You In a February 2013 survey of 63,048 middle-aged Australian men, those who sat for more than four hours a day were significantly more likely to have a chronic disease like high blood pressure, heart disease, diabetes and cancer. The more time they spent sitting, the more likely the subjects were to have a chronic disease of some sort, regardless of their body mass index or how much they exercised. Those who sat at least six hours per day were significantly more likely to have diabetes in particular, a finding that echoed previous studies. –Popular Science

MEZCALINA 333 E. Benton Pl. CHICAGO, IL 312-240-5000. The dining room is adorned with beautiful artwork. Upscale Mexican cuisine with so many flavor combinations. They offer two kinds of guacamole, the traditional, or the pineapple guacamole with jicama. Appetizers include octopus cerviche; they have all different kinds of tacos, entrees include adobo shrimp, chicken with mole and slow roasted pork. POTBELLY SANDWICH WORKS 6243 E. State ROCKFORD, IL 815-2294902. Quick service! On the menu they have soups, salads, sandwiches, fresh baked cookies, shakes and smoothies. Choose any sandwich; pick your size, original, big or a flat. It comes warm & toasted. I like their grilled chicken & cheddar sandwich and for my drink I got a berry smoothie. RIVERSIDE RESTAURANT 3422 Harlem RIVERSIDE, IL 773-442-0434. Comfort food at its best and the prices can’t be beat. Specialties include roast pork, breaded pork, duck, meatloaf and Wiener Schnitzel. Your meal comes with soup or juice; they have an outstanding beef noodle soup. As far as the sides, your choices include dumplings, red cabbage, beets and potatoes. Big portions and very filling! THE COOKIE STORE 3829 N. Harlem CHICAGO, IL 773-777-9555. Pick up some of your favorite cookies here. They have Maurice Lennell, Salerno, Archway and Stella D’oro products. They have some old time chips and candy available too. I got two packs of candy cigarettes and a bag of Mrs. Fishers BBQ chips. Check out their website if you want to order some of their products at www.chicagocookiestore.com THE OGDEN CHICAGO 1659 W. Ogden CHICAGO, IL 312-226-1888. Great place to watch some sports games and eat. They have awesome wings, Truffle Mac and Cheese, and the star of the show is their Cowboy burger. It‘s a burger with BBQ sauce, cheddar, bacon, and onion ring served on a pretzel bun. You can even add an egg on top. YOGLI MOGLI 8200 W/ Oakton NILES, IL 847-696-7240. Self service. Choose your flavor of yogurt; they have 16 varieties. If you can’t make up your mind, sample a few. I opted for the vanilla and peanut butter. Then, choose your toppings either candy, sprinkles or fruit. The price of your yogurt is determined by the weight.

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Food Industry News® August 2014

2014 Survey Results Sum Up Growth, Challenges in Foodservice Packaging Industry

Demand for Locally-based Food Continues The U.S. now boasts about 135 shared commercial kitchens that double as food business incubators, driven in large part by growing demand for locally produced food. In Arizona, the Tempe-based Arizona Culinary and Wine Center has been open less than a year and is already planning a Phoenix expansion.

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Food Industry News® August 2014

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Food Industry News® August 2014

Dierks Waukesha Now Providing Top Brands Across Chicagoland Providing over 12,000 items emphasizing national brands, Dierks Waukesha, the Food Service Source, is located in their stateof-the-art distribution facility in Waukesha, Wisconsin. As a member of UniPro Foodservice, Dierks Waukesha delivers top nationally recognized and respected brands. UniPro is the largest foodservice distribution cooperative in the United States, with over $31 billion in buying power. You can always expect the freshest cuts of meat, fresh seafood, fresh dairy and fresh produce. Dierks Waukesha utilizes performance based systems to motivate their associates to “go the extra mile,” a way of life in the family owned operation. With professionally trained menu specialists on staff, customers have no trouble accessing center of the plate expertise with meat and seafood selections. The company is focused on customer profitability and providing the best product as well as value added service every time. It is their success in the Wisconsin market that has led them to serve accounts in Illinois. Expect help with: ■ Table tents, sluggers ■ Innovative recipes created specifically for your menu ■ Corporate chef guidance ■ Test kitchen research and development ■ Carefully watched market trends Dierks Waukesha focuses on freshness and quality. When they say they are “the brand that makes your success its central focus,” they have an outstanding history of making that a reality!

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Jimmy John’s Gourmet Sandwiches Best known for its dedication to “freaky fast” delivery times, Jimmy John’s also could boast about its freaky fast growth rate. The chain, which has nearly 2,000 units, has added about 200 locations per year over the last three years and created about 45,000 jobs across the U.S. since it opened in 1983. The system, with vendors and affiliates, exceeds 50,000 employees, according to the company. The chain is built around sustainable practices, not only striving for efficiencies in food delivery times but also in packaging and materials. Jimmy John’s, which is EPAct, Green-e and Constellation Energy certified, requires that all bulk ingredients come in reusable containers, and 35 percent to 50 percent of the cardboard it uses is recycled. Jimmy’s meats supply chain is a Top 15 percent food producer in the SAM Sustainability Yearbook and has earned AMI awards for safety records and environmental matters management. The chain periodically requires suppliers to describe their sustainability progress and has committed to reduce landfill and water usage and increase energy efficiency. Jimmy John’s has been named one of the top movers and shakers for 2014 by fastcasual.com

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Food Industry News® August 2014

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Chef Proﬁle

Jameson’s Expansion Projects Record Sales

RESTAURANT: CURRENT

Jameson’s new facility, which features three stills, attempts to close the gap between its Irish whiskey and Jack Daniel’s by doubling sales to $1.4 billion by 2020, writes Clementine Fletcher. The distiller will focus on expanding its presence in untapped markets such as Kenya, Brazil and Japan while also working to boost awareness of the brand in the U.S.

NAME: Gregory Elliott

PHONE: 312.255.4460 ADDRESS: 644 N Lake Shore Drive, Chicago, IL 60611 BIRTHPLACE: MORELIA, MICHOACAN in MEXICO CURRENT POSITION: Executive Chef FIRST FOODSERVICE JOB: Cooking at a nursing home in high school FAVORITE FOOD: A good bowl of pho AWARDS/HONORS: Doing a James Beard dinner at the Beard House in NYC MEMORABLE CUSTOMERS: Michael Jordan, President Barack Obama (Senator at the time), Jerry Jones WORST PART OF JOB: Being away from my wife and kids so much MOST HUMOROUS KITCHEN MISHAP: Cleaning habanero peppers as a young cook... forgetting to wash my hands and then going for a bathroom break. You can ﬁgure out the rest; it wasnʼt funny then, but very funny looking back on it. FAVORITE FOOD TO PREPARE: Simple Italian food PART OF JOB THAT GIVES MOST PLEASURE: Teaching, leading, and inspiring people...also happy customers. IF YOU COULDNʼT BE A CHEF, WHAT WOULD YOU BE AND WHY: I would be a professional landscaper...I love to garden and be outdoors. BEST ADVICE RECEIVED: There is a place for everything and everything in its place FAVORITE VACATION SPOT: Anywhere in the Caribbean WHAT DO YOU ENJOY THE MOST ABOUT FOOD INDUSTRY NEWS: That itʼs local.

Culvers Comes To Cubs Country Culver’s, the popular burger chain, is planning its very first Chicago location, and it’s eyeing hungry Cubs fans. The Wisconsin-based company, known for its “butter burger,” is working to open a Wrigleyville location, according to Jack Rush, an operating partner for the restaurant. The restaurant would be at North Clark Street and West Cornelia Avenue, just two blocks from Wrigley Field, Rush said. Justin Obriecht, the prospective owner and franchisee of the location, has opened five other Culver’s restaurants in the south suburbs, including Tinley Park, Orland Park, Frankfurt, Homewood and Matteson. The Chicago location has been approved by the parent company and is going through the permit process with the city. Rush, who is also a part owner of the suburban locations, said Obriecht already has met with 44th Ward Ald. Tom Tunney to discuss opening the restaurant.

august 17-24.indd 19

– Adapted from The Chicago Tribune

Diners Ditching Gluten: Here to Stay The rise of gluten-free diners who are ditching the protein either due to a medical condition or because they feel it benefits their health may be here to stay, according to research from Package Facts, which predicts the gluten-free market could hit $6.6 billion by 2017. Restaurants such as Del Posto and Felidia in New York City are transforming their traditional dishes into gluten-free versions to capture these diners’ dollars. – The New York Times

4 Top Food Safety Steps Clean Always wash your hands with hot, soapy water before and after handling food. Keep your kitchen, dishes and utensils clean, too. Clean up kitchen surfaces with a clean cloth or paper towels. Always serve food on clean plates. Separate Keep raw meat, poultry and seafood away from fruits and vegetables so juices will not cross-con-

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www.thechicagoculinarymuseum.org taminate foods. Replace empty platters on a buffet table rather than adding fresh food to a dish that has already been used. Cook Cook foods thoroughly to safe temperatures. (Roast beef to 145°F for medium rare; whole poultry to 180°F; poultry breasts to 170°F and ground poultry to 165°F. To test fish for doneness, make sure it is opaque and flaky) Keep hot foods hot and cold foods cold. Place hot cooked foods in chafing

dishes, crock pots and warming trays to keep them 140°F or warmer. Place cold foods in bowls of ice to keep them 40°F or colder. Chill Don’t let foods sit at room temperature for more than 2 hours. Promptly refrigerate and store all leftovers in small, shallow containers. Most cooked dishes can keep for ut to 3-4 days in the refrigerator. Reheat thoroughly to 165°F when food is hot and steaming.

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14 Habits Of Exceptionally Likable People Personal branding through social media may help you build your professional network, but there will never be a replacement for a charismatic personality. Napoleon Hill, author of “Think and Grow Rich,” one of the top-selling books of all time, wrote about the habits of the most likable people in his essay “Develop A Pleasing Personality,” published in the forthcoming collection “The Science of Success.” He introduced his steps to having a “million-dollar personality” by explaining it was steel magnate Charles M. Schwab’s charming demeanor that in the late 19th century elevated him from day laborer to an executive with a $75,000 salary and a frequent million-dollar bonus (astronomical numbers for the time). Schwab’s boss, the legendary industrialist Andrew Carnegie said “the yearly salary was for the work Schwab performed, but the bonus was for what Schwab, with his pleasing personality, could get others to do,” Hill writes. Here are Hill’s 14 habits of people who are so likable that others go out of their way to help them: 1. They develop a positive mental atti43 Years of Restaurant Floor Experience tude and let it be seen and felt by others. It’s often easier to give into cynicism, but those who choose to be positive set themselves up for success and have better reputations. www.sextoncompletecare.com (800) 827-1126 2. They always speak in a carefully disciplined, friendly tone. The best communicators speak deliberately and confidently, which gives their voice a pleasing sound. 3. They pay close attention to someone REPAIRS IN: n 3 FULLY INSURED n Steam Tables speaking to them. n Shelving n 3 RELIABLE n SS Tables Using a conversation as an opportunity n 3 SATISFACTION n Sinks n Oven Doors GUARANTEED to lecture someone “may feed the ego, but n Counters KOP Industries it never attracts people or makes friends,” n Fry Baskets n Back Splashes KOP Industries Art Kopacek Hill says. n Kitchen Utensils n Custom Fabrication On-Site Welding (630) 930-9516 4. They are able to maintain their com& Fabrication kopindustries.com and More! posure in all circumstances. An overreaction to something either posYou may not like your boss, and you itive or negative can give people a poor immay not like your job, but somebody pression. In the latter case, says Hill, “Rewill, so unless you’re ready to move 32 Yearsdummy of Serving theup, Food Industry on, be grateful and bring member that silence may be much more REPAIRS best IN: n 3 effort; FULLY INSURED your it pays your salary. effective than your angry words.” n Steam Tables 5. They are patient. n 3 RELIABLE n Shelving

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Food Industry News® August 2014

“Remember that proper timing of your words and acts may give you a big advantage over impatient people,” Hill writes. 6. They keep an open mind. Those who close themselves off from certain ideas and associate only with likeminded people are missing out on not only personal growth but also opportunities for advancing their careers. 7. They smile when speaking with others. Hill says that president Franklin D. Roosevelt’s greatest asset was his “million-dollar smile,” which allowed people to lower their guards during conversation. 8. They know that not all their thoughts need to be expressed. The most likable people know that it’s not worth offending people by expressing all their thoughts, even if they happen to be true. 9. They don’t procrastinate. Procrastination communicates to people that you’re afraid of taking action, Hill says, and are therefore ineffective. 10. They engage in at least one good deed a day. The best networkers help other people out without expecting anything in return. 11. They find a lesson in failure rather than brood over it. People admire those who grow from failure rather than wallow in it. “Express your gratitude for having gained a measure of wisdom, which would not have come without defeat,” Hill says. 12. They act as if the person they are speaking to is the most important person in the world. The most likable people use conversations as an opportunity to learn about another person and give them time to talk. 13. They praise others in a genuine way without being excessive. “Praise the good traits of others, but don’t rub it on where it is not deserved or spread it too thickly,” Hill says. 14. They have someone they trust point out their flaws. Successful people don’t pretend to be likable; they are likable because they care about their conduct and reputation. Having a confidant who can be completely honest with them allows them to continue growing.

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Food Industry News® August 2014

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10 Things Successful People Never Say 1_14560pg1001.pdf 1001

1. “That’s impossible” 2. “I can do it all myself ” 3. “I have a problem with that” 4. “Don’t forget the details” 5. “I like my own idea”

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6. “I don’t need your input” 7. “I already know that” 8. “Let me check my schedule” 9. “You’re wrong about that” 10. “I can’t”

Rosemary Boosts Memory By 75% In 2012 a study on older people (average 75 years old) found statistically significant dose-dependent improvements in cognitive performance with doses of dried rosemary leaf powder. Rosemary essential oil’s role in aromatherapy as an agent that promotes mental clarity. Another study by Mark Moss and Lorraine Oliver at Northumbria University, Newcastle has identified a compound in rosemary as an agent potentially responsible for cognitive and mood performance. Further studies by Mark Moss and team have found memory enhancements of up to an amazing 75% from diffusion of rosemary essential oil. Volatile compounds (e.g. terpenes) may enter the blood stream by way of the nasal or lung mucosa that have direct effects in the brain by acting on receptor sites or enzyme systems.”

august 17-24.indd 21

Never send an email or text when time is essential. A text works well at dodging face-to-face responsibility. Phones are still #1 for importance.

AT RIGHT: Iltaco’s Pizza Puffs are moneymakers for colleges, cafeterias, amusement areas, and high schools. If you haven’t tried their other offerings, you might become a fan of their breakfast burritos, ham and cheddar puffs, tamales and gyros puffs, all made with the same integrity and delicious taste that has kept Iltaco Foods a leader in quality on-the-go dining since 1927, right here in Chicago. We’re fans of the breakfast burritos’ flaky crust and ease for drive-time eating!

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Food Industry News® August 2014

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Tuesday _______________________26 Tuesday-Wednesday ____________5, 6 Saturday_______________________16

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Farm-to-table and locally grown produce. The farm-to-table, locally grown concept is bigger than ever. Funky Chicken, a new fast casual concept out of Houston, is showcasing its focus on using only local, farm-totable ingredients. The restaurant’s chefs use only chickens that are fed organically and cared for humanely. The burger industry also is going local. The owners of b. good, a Boston-based burger company, are holding on to their commitment to locally grown even as the concept plans its 35-unit expansion over the next five years. Credit Chipotle Mexican Grill for helping pioneer the trend. In 2012 the chain’s goal

July Thursday ______________________17 Thursday ______________________31 Friday _________________________11 Friday _________________________25 August Friday __________________________8 Friday _________________________15 To register, see ad above

was to serve 10 million pounds of locally grown produce. It increased the goal for 2013 by 50 percent, to 15 million pounds. Fast casual pizza. Pizza always has been a great dinner option, but until the addition of fast casual pizza, it wasn’t always a practical lunch choice. Fast casual concepts such as Top That!, Blaze, Pie Five, Fresh Brothers, The Pizza Studio and Uncle Maddio’s, however, are proving pizza can be quick, customizable and affordable — all things lunch-goers demand. The model allows guests to order individual- sized pies, choosing from thousands of pizza combinations that can be ready in just a few minutes.

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Food Industry News® August 2014

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Vienna Beef’s New Manufacturing Plant in Chicago Summit Design + Build has been selected construction manager for Vienna Beef Ltd’s new manufacturing facility at 1000 W. Pershing Rd. in Chicago’s Bridgeport neighborhood. Vienna Beef plans to relocate its manufacturing operations from its current headquarters at 2501 N. Damen to the 1000 W. Pershing facility when construction is completed. Vienna Beef Ltd. (“Vienna”) is a Chicago-based, globally recognized manufacturer of hot dogs and other specialty food products including corned beef, roast beef and soups. Vienna’s history dates back to

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1893 when its founders introduced the Chicago-style hot dog at a booth at the World’s Columbian Exposition in Chicago. From there, the company quickly grew from a storefront operation to manufacturing and selling its products globally. Today, Vienna’s products are sold in supermarkets, restaurants, hot dog stands and sports and entertainment venues throughout the U.S. and world. Vienna’s headquarters and primary manufacturing facility have been located at 2501 W. Damen Avenue since 1972. The Damen Avenue facility is approximately 150,000 sq. ft. and employs approximately 300 individuals. The 1000 W. Pershing Rd. facility formerly housed Best Kosher Foods which Sara Lee had purchased and subsequently closed in 2009 when they eliminated the brand. Since that time, the facility has only been partially occupied on a leased space basis. Construction plans call for the complete gut and renovation of the existing 121,500 sq. ft. building and two additions totaling 12,000 sq. ft. When complete, the new 133,500 plant will include office, processing and warehouse space. Siebert Engineers Inc. is providing architectural services for the project. Completion is scheduled for second quarter 2015.

Natural Sweeteners Gain Market Share Artificial sweeteners, such as sucralose, aspartame and acesulfame potassium, are still the most popular choices for new beverage products, but consumers are increasingly demanding products that contain natural sweeteners such as stevia and erythritol. Use of stevia and other plant-based sweeteners tripled from 2009 to 2013; stevia was used in 240 products launched in the U.S. in 2013. – Adapted from BevIndustry.com

Customer Loyalty Isn’t Dead

Have you heard that it’s more cost effective to keep a current customer than to win a new one? What about the “rule of thumb” that curbing customer defection by as little as 5% will grow bottom line proﬁts by 25% to 85%? Both quotes are probably familiar, but it’s unlikely you realized they are both false. Customers are not equally valuable in terms of current or potential sales. And, they do not all cost the same amount to serve. The success of any loyalty initiative depends on several things: ■ The purchase volume of current customers ■ The share of wallet these purchases represent for each current customer ■ The costs of serving current customers. Examining these three criteria and comparing them with the same statistics for potential customers makes the point that profitable customer loyalty isn’t as easy as simply “keeping as many of a business’s current customers as possible.” The key is which customers to keep, which ones to attract and how to modify the behavior, lower the costs to serve or jettison customers who are just too costly to serve. — Adapted from The Truth About Customer Loyalty by Timothy L. Keiningham and Terry G. Vavra

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Food Industry News® August 2014

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Whether it’s sweat-soaked palms, jittery feet or an elevated heartbeat, a new survey* byApplebee’s® reveals 50 percent of millennials experience symptoms of anxiety when ordering at a restaurant. It should come as no surprise, then, that 6 in 10 millennial men and nearly half (46%) of millennial women routinely ask their servers for more time or jump at the opportunity to order last. Applebee’s Take Two offers any two selections from their Taste of Summer menu, starting at $10.99.

You Don’t Owe Anybody An Explanation For...

The average gyro is terrific if you’re seated and careful. But, most of us are mobile and for those of us who dine while driving or at a desk, Devanco’s new Gyro Sausage is approaching genius. Precooked, and on a pita is easy to handle on the go, even with tzatziki sauce, onion and tomatoes. It is terrific as an appetizer (we cut up pita, onion, tomato and made party hor’devourss) and as salad topping. Available from Chicago’s own Devanco Foods; see their ad on page 13.

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Sometimes people make inappropriate commentary about your romantic relationship(s), your appearance, your beliefs, or why you don’t see things their way... which is really none of their business. The forced opinions of somebody else who doesn’t like your way of living is just a negative weight, and a control-freak criticism that you don’t need. You might overhear comments like you are not the “perfect couple” or you should find a better job, a different circle of friends, or simply someone else. However, you are not answerable to anyone but yourself for your life choices. Live your life and never, ever leave or stay in a friendship, an argument or relationship just because someone else says you have to. Make your own mistakes if you must, but learn from them always. Life is like an ice cream parlor: lots of flavors, lots of choices, and you don’t owe anybody any explanation for: 1. YOUR LIVING SITUATION. 2. YOUR LIFE PRIORITIES. 3. AN APOLOGY IF YOU ARE NOT SORRY. 4. ALONE TIME. 5. PERSONAL BELIEFS. 6. A YES TO EVERYTHING THEY SAY. 7. YOUR PHYSICAL APPEARANCE. 8. YOUR SEX LIFE. 9. YOUR CAREER OR PERSONAL LIFE CHOICES. 10. YOUR RELIGIOUS OR POLITICAL VIEWS. 11. BEING SINGLE. 12. NOT WANTING A DATE JUST BECAUSE THEY ASKED. 13. AN EXPLANATION FOR YOUR DECISION ABOUT MARRIAGE. 14. YOUR RELATIONSHIP CHOICES. –the-open-mind.com

7/14/14 8:58 AM

Food Industry News® August 2014

Madison Wisconsin based Chocolate Shoppe Ice Cream Company recently increased its distribution in the greater Chicagoland region. The 52 year old family owned company manufactures only the finest super-premium ice cream. Their philosophy is that if an account serves the best ice cream in town (at little or no extra cost), their customers will attract more customers and keep them coming back for more. This philosophy has worked for them for 50 years. To be called super-premium, an ice cream’s overrun (the air added to the ice cream mix) must be lower than 50%. This results in a creamier, smoother taste. Chocolate Shoppe Ice Cream Company’s low-overrun super-premium ice cream contains smaller ice crystals because it contains less air. Smaller ice crystals reduce product “graininess”, which is caused when the product is warmed to scooping temperature and exposed to air. Chocolate Shoppe Ice Cream offers over 110 flavors super-premium ice cream, non-fat Greek style frozen yogurt, frozen soy ice cream, Italian ices, no sugar added ice creams, and sherbets. Every one of their 110 flavors is made of only the highest quality ingredients and is certified Kosher. Chocolate Shoppe Ice Cream Company offers a full line of products to support their customers too. Including full retail training programs, retail store designs, point of sale signage, and branded paper goods. They make it easy for you to get the most from this delicious profit center. Chocolate Shoppe Ice Cream Company’s super-premium ice cream is recognized as Wisconsin’s super-premium ice cream by winning many national and international awards. Including 1st place at the 2013 World Dairy Expo. See their ad on page 22 of this issue.

Bottom-Lining Purchasing Decisions There are two fundamental reasons that drive all purchase decisions: People either buy to feel good or to solve a problem. But because our personal lives are not strictly profit-driven enterprises, not every personal problem we solve can be dollarized. On the other hand, the primary driver behind nearly all business expenditures is the need to solve some type of problem. Further, in business, the solution to a problem represents either the avoidance of loss or the chance for gain. Both of these can be measured in dollars and cents ... or dollarized. Examples of Avoidance of Loss Examples of Chance for Gain o Reduce cost of materials o Increase sales o Reduce downtime o Increase prices o Reduce labor costs o Expand market share o Reduce regulatory penalties o Enter new markets o Reduce product liability costs o Earn new customers o Eliminate manufacturing waste o Enable new products — Adapted from The Dollarization Discipline by Jeffrey J. Fox and Richard C. Gregory; Soundview Executive Book Summaries

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As fast casual customers become more digitally connected, the use of digital menu boards is going to become even more important. This use of digital technology not only catches the eye of today’s consumers, but also gives restaurant owners the ability to change menu prices and contents instantly. Mama Fu’s, an Asian-inspired concept, switched to digital boards last year with a goal of increasing sales and providing a better guest experience. “We want to keep customers up to date on our unique brand attributes and innovations, so we created a variety of animated marketing messages for the new Digital DNA menu boards,” said Randy Murphy, CEO. “We now feel that the quality of our interior matches the quality of our food. It’s been fantastic, and we’re still new to it.”

Instagram Can Build Fans & Sales

Restaurants are finding the photo-sharing platform useful when it comes to enticing customers. This free, digital wordof-mouth advertising is being used to showcase menu items in ways mere text never could. Videos now are an option on Instagram, which The Coffee Bean & Tea Leaf has embraced. One of its most popular postings was a video showing the pouring technique of its baristas.

Vine: How To Use It To Generate Buzzworthy Sales The use of short videos, or vines, has become an important part of a successful marketing campaign. Vine, a social media platform that competes with Instagram, allows people to upload six-second videos, which can be linked to a person’s Facebook and Twitter accounts. And just as they did with Instagram, businesses are taking notice and using the platform to reach customers. Barberitos is one such company. The chain created Vinespecific promotions to attract a larger following, and Fuzzy’s Taco Shop created a monthlong campaign in July to support its Share Our Strength’s Dine Out For No Kid Hungry campaign. Fuzzy’s donated 10 meals to the No Kid Hungry campaign for each video uploaded to the Vine app or to Twitter with the hashtag #fuzzys4nokidhungry.

august 25-32.indd 26

Food Industry News® August 2014

www.foodindustrynews.com

Want to be More Productive? Know how many days a week you’re actually productive? About three: People work an average of 45 hours a week; they consider about 17 of those hours to be unproductive (U.S.: 45 hours a week; 16 hours are considered unproductive). We could all be accomplishing a lot more — but then again, none of us wants to be a workaholic, either. The overriding problem is workplace distractions, from constant jabbering, interuptions and invasive messaging from e-mails, phone calls or texts. If you start the day calm it’s easy to get the right things done and focus. But when we wake up and the fray is already upon us — phone ringing, emails coming in, fire alarms going off — you spend the whole day reacting. This means you’re not in the driver’s seat working on your priorities; you’re responding to what gets thrown at you, important or not. Don’t do email until you assign it a specific time. For every minute lost to email, you will lose an additional 23 minutes refocussing. An email comes in and suddenly you’re giving your best hours to someone else’s goals, not yours. You’re not planning your day and prioritizing; you’re letting your objectives be hijacked by whoever randomly decides to enter your inbox. Don’t ask how to make something better until after you’ve asked “Why do we ddo this in the first place?” Research shows CEOs don’t get more done by blindly working more hours, they get more done when they follow careful plans. Ed Hallowell, former professor at Harvard Medical School and bestselling author of Driven to Distraction, says we have “culturally generated ADD.” Has modern life permanently damaged our attention spans? No. What you do have is more tantalizing, easily accessible, shiny things available to you 24/7 than any human being has ever had. The answer is to lock yourself somewhere to make all the flashing, buzzing distractions go away. Set up a personal routine. A routine is necessary to feel in control and nonreactive, which reduces anxiety. It therefore makes you more productive. Research shows how you start the day has an enormous effect on productivity, and you procrastinate more when you’re in a bad mood. Studies demonstrate happiness increases productivity and makes you more successful. Your routines can be formal and scientific or personal and idiosyncratic — but either way, productive people have a routine. Establish a closing ritual. Know when to stop working. Try to end each workday the same way, too. Straighten up your desk. Back up your computer. Make a list of what you need to do tomorrow. Research says you’re more likely to follow through if you’re specific and if you write your goals down. Studies show this has a secondary benefit: writing down what you need to do tomorrow relieves anxiety and helps you enjoy your evening. – Business Insider Inc.

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“Department of Labor Revisions May Help Restaurants” Article contributed by James Kapolas managing partner – www.payvilleusa.com In March of 2014, President Obama ordered the Federal Department of Labor to review and revise the use of salary for certain exemptions to the Fair Labor Standards Act (FLSA). Restaurants have wrestled with salary versus hourly wages for back of the house employees. This clarification should help in certain instances where a Chef or Sous Chef should be classified as an exempt employee for purposes of overtime. To determine Chefs and Sous Chefs for overtime exemptions follow the Executive and Learned Professional Checklists: 1. Executive Checklist: Does the Chef a. Oversee a Department b. Manage at least 2 employees c. Hire and/or fire employees d. Exercise a high degree of discretion and independent judgment e. Get paid at least $455 per week on a salary basis 2. Learned Professional Checklist: Does the Chef ’s primary duty a. Require an advanced or prolonged course of specialized instruction (e.g. culinary school) b. Require advanced knowledge obtained by completing and academic course, where the degree is used in day-to-day duties of the job c. Earn at least $455 per week on a salary basis 3. Note: Cooks who perform routine tasks are still likely not to be either executives orlearned professionals for exemption from overtime

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www.deliveryconcepts.com Call today to See How You Can CA$H in on this opportunity: (800) Hospitality Industry Moving Faster On Cardiac Arrest Victims When a guest or employee experiences sudden cardiac arrest, a growing number of hospitality managers are realizing there’s no time to wonder where the nearest defibrillattor is or if anybody knows CPR. Especially since a cardiac arrest victim’s chances of survival drop by about 10% for every minute defibrillation is delayed. That’s why hotels, restaurants and other members within the hospitality community are proactively adopting best practices for safety that include the installation of AEDs (Automated External Defibrillators) and CPR training. “Many hospitality brands have always had high regard for providing the utmost care to their guests and employees,” says David Lipman, President of SOS Technologies, a Chicago-based provider of safety equipment, first aid products and training services. “More are understanding that this promise extends to preserving the health and safety of everyone who comes into close contact with their brand.” New developments have encouraged the adoption of safety best practices, including: CPR can now be performed using a “hands only” technique that focuses on chest compressions rather than giving rescue breaths; Good Samaritan laws protect users and acquirers of defibrillators from civil liability; Defibrillators have become very affordable for the hospitality industry; Almost 400,000 people die every year in the U.S. from sudden cardiac arrest. –Bob Miller, AED Specialist, SOS TECHNOLOGIES INC

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Don’t Let Email Sabotage Your Day

To some people, they can’t imagine not waking up and immediately checking email or social-media feeds. An email comes in and suddenly you’re giving your best hours to someone else’s goals, not yours. You’re not planning your day and prioritizing; you’re letting your objectives be hijacked by whoever randomly decides to enter your inbox. Whenever possible, don’t check email for the first hour or two of the day. It’s difficult for some people to imagine. “How can I do that? I need to check email to get the information I need to work on my most important one or two to-dos?” You would be surprised how often that is not the case. You might need to get into your email to finish 100% of your most important to-dos. But can you get 90% done before you start clicking through messages and ads? Yes. Studies show email stresses us out, sidetracks us and is addictive. The addiction to constantly being on-call extends to texting and calls as well. The most productive hours are when you are awake, alert and ready to begin; the weight of “being in touch” often slows down your momentum by diverting your attention and focus. Use a message. By keeping your phone on DO NOT DISTURB and adding a simple disclaimer to your email, let people know that unless it is an emergency, to call back at a given time. Your time belongs to YOU. Guard it selfishly to protect your own professional reputation as well as to corral runaway time-wasters.

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Food Industry News® August 2014

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Younger Demographic Turns to Coffee for Their Caffeine

Prevention reports that 73 percent of young people (up to age 22) You’re not the only in some form. A study consume caffeine on person who needs a by the U.S. Centers for an average day, a figure daily dose of caffeine Disease Control and that’s stayed steady over the decade from 1999 to 2010. And it’s not just from soda. In fact, caffeine from soda consumption has dropped in the last 10 years, from 62 percent to 38 percent. Kids nowadays are drinking more coffee than before, an increase from 10 percent in 1999 to 24 percent in 2010. They’re also getting caffeine from sweetened tea drinks and other beverages, including energy drinks. Although statistics for energy drinks weren’t available from the early years of the study, by 2010 they represented 6 percent of the caffeine intake of the children studied.

august 25-32.indd 28

21st Annual Barkapalooza Dog Walkathon and Expo to Benefit the West Suburban Humane Society For twenty-one years the West Suburban Humane Society has celebrated all things dog related at their annual Barkapalooza, a half-day, family-friendly fest for dogs and their people. This year, Barkapalooza will take place on Sunday, September 28, 2014, from 10AM to 2PM, at the Lisle Community Park located at 1825 Short Street in Lisle, Illinois. This extremely dog-friendly event allows pet owners, prospective pet adopters and all-around pet lovers to raise money for homeless pets through a Dog Walkathon. Participants are encouraged to collect pledges for the walk, and all proceeds will support the West Suburban Humane Society, as this is their core annual fundraiser. Visitors to Barkapalooza will enjoy a food, fun, music, and even receive a free goody bag for participating in the walk, rain or shine, and parking is ample and free. The adult registration fee on or prior to September 19th is $15, and it will be raised to $20 thereafter. Children 12 and under may walk for free. Walkers with $100 or more in collected pledges will have their registration fee waived and walk for free. Participants may set up fundraising websites by logging on to www.firstgiving.com/wshs. Fundraising is not necessary in order to attend Barkapalooza, but it is highly recommended. Animal lovers may explore the Pet Expo, where over twenty-five pet-focused vendors such as the K9 Cookie Company, The Happy Dog Barkery, K9 Fit Club, Mark Pastor Photography, Belle Aire Kennels and Fabien’s Paw Station and more will be featured along with breed specific rescue groups of all sorts. Owners may also have pets micro chipped for a discounted rate of only $35. A blessing for the animals will be given at 10AM to kick off the event, and the Frisbee Sky Dog Team will also do a demonstration. For the kids, there will be clowns, face painting and balloon sculptures, all free of charge, along with a “Kids and Kindness Zone” and a scavenger hunt, too.

Aim for excellent; settle for great.

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Nuggets Each year, Johnny of 3.2 unused vacaRockets serves 17 tion days per worker million hamburgers, in 2013—and a total 11.3 million sodas, of 429 million. Ac8.3 million shakes & cording to a recent malts, 8 million pounds of fries, 2.1 million orders of onion rings and 815,000 gallons of ice cream. - source The Smithsonian Naperville’s 27th annual Ribfest (July 3-6, 2014) was a with music and BBQ lovers throughout the ChicagoInstitution has in- hit land area. Many of the top rib vendors were there. cluded two wines that trumped French study by Pricewaterwines at the famous houseCoopers, nearly Paris Tasting of 1976 60% of grocery shopon its list of “101 pers seek custom couObjects That Made pons, such as those America.” The 1973 delivered digitally to Chateau Montelena their mobile phones chardonnay and the for products they buy 1973 Stag’s Leap or may be interested Wine Cellars cabernet in, as the best way sauvignon, which put to simplify their fuNapa Valley, Calif., on ture shopping. - PMBC Group U.S. food and beverthe global wine map, age companies will will be featured in see increased sales in the museum’s book, 2014 due in part to alongside artifacts new customers and such as Abraham Linnew products, accoln’s hat and Alexcording to WeiserMaander Graham Bell’s zars. Health and welltelephone, writes ness was the top sales S. Irene Virbila. - L.A. Times A study by Hardriver in 2013, folris Corp. for Careerlowed by private-label Builder found that 58 and organic foods. - FoodNavigator.com A contropercent of employees versial renovation over 60 currently say proposal of Chicathey’re putting off rego’s Wrigley Field retirement, down from cently had concerned 61 percent in 2013 residents attending a and even farther bemeeting hall near the low the 2010 high of police station. Many 66 percent. An analyaired concerns about sis by Oxford Ecoalready approved nomics for the U.S. parts of the renovaTravel Association tion, such as a public found that more than plaza and elimination 40 percent of U.S. of parking spaces, workers don’t take and revised proposals their full allotment such as an expanded of paid time off (PTO) number of outfield during the year, repsigns. - Chicago Tribune resenting an average

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Xmas Tree Firm Makes ‘Em in USA Santa’s Own, a high-end manufacturer and supplier for the holiday market, has announced plans to move some of its manufacturing and assembly work from China back home to its Brunswick, Ohio, acility. The fi rst tree to be assembled in the U.S. is one of Santa’s Own newest offerings, the Growing Tree. Its versatility allows the customer to extend the tree from a seven-and-a-half foot height to 9

feet, or even 10 feet through the use of additional parts. It’s perfect for the customer who wants to move the tree to a room with higher ceilings, fashion a different look or is moving into a new home. Retailers will enjoy the adjustable height feature because it limits the need for them to carry tall tree inventory. Innovations such as the Growing Tree have allowed Santa’s Own to maintain a steady pattern of increasing sales since its founding in 1995.

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Food Industry News® August 2014

www.foodindustrynews.com

Economist’s Outlook for Restaurant Sales Remains Positive The National Restaurant Association’s Chief Economist Bruce Grindy breaks down the latest retail sales figures. Restaurant sales totaled $46.5 billion in May, which was down slightly from the record volume posted in March. Despite the recent softness, improving economic conditions point toward a positive second half of 2014. After posting a record high volume in March, restaurant sales backed off during the last two months, according to preliminary figures from the U.S. Census Bureau. Eating and drinking place sales totaled $46.5 billion on a seasonally-adjusted basis in May, down roughly $200 million from the recent peak registered in March. Despite the downticks of the last two months, restaurant part to a sharp increase in auto previous year), while only 11 sales remain on a positive sales. Sales at auto dealers percent of restaurant operators trajectory overall. In the 12 were up a strong 1.4 percent expect their sales to decline in months ending May 2014, in May, and stood more than six months. eating and drinking place sales 10 percent above their yearOn the macro level, expect were up 4.1 percent, after ago levels. business conditions for restauadjusting for seasonal, holiday Looking forward, restaurant rants to continue improving and trading-day factors. This operators remain generally in the second half of 2014, as growth was generally in line optimistic that their sales ensteady job growth will boost with the 4.3 percent gain in vironment will improve in the income and consumers’ confioverall retail sales during the months ahead. In the NRA’s same period, and well above the May 2014 Tracking Survey, 46 dence in their financial situamodest 1.3 percent increase in percent of restaurant operators tion. This will set the stage for grocery store sales. said they expect to have higher households to burn off more The recent softness in restaurant sales may have been due in

sales in six months (compared to the same period in the

of their accumulated pent-up demand for restaurants.

Is the NLRB Targeting Franchises?

Remember that your employees are your backbone, and too much stress on a backbone can cripple your operation. The only thing stopping your best people from stealing your business is how well you treat them. — JC

august 25-32.indd 30

Recent moves by the National Labor Relations Board suggest the board wants to throw a wrench into the franchise business model by holding franchisors responsible for labor practices at stores solely operated by franchisees. At issue is the NLRB’s apparent desire to change its definition of “joint employer,” or how it determines whether an individual is employed by two independent companies. The current standard the NLRB uses requires that both employers are responsible for matters directly related to employment of an individual, such as hiring, firing, supervision and discipline, said Angelo Amador, National Restaurant Association vice president, labor and workforce policy. A redefinition could result in an erosion of the franchise business model by causing franchisors to exercise control over wages, hiring and other aspects of employment at franchisee-operated restaurants. This would limit the flexibility of franchisees in hir-

ing and making other decisions regarding employment that are essential to operating a successful franchise, Amador explained. “If the standard is changed, companies could be held liable for violations committed by entities completely outside of their control,” Amador said. The NLRB is expected to issue internal guidance soon on whether it will consider McDonalds, USA, LLC as a joint employer in a group of current unfair labor practice complaints against individual franchisees, despite the fact that labor relations in the stores are solely the responsibility of the franchisees. Unfair labor practice complaints are first considered by an administrative law judge. If the administrative law judge’s decision is appealed by either party, the complaint goes before the NLRB. If the NLRB’s decision is appealed, the complaint is sent to the court of appeals in the district in which it was filed.

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Consumer Preferences By The Numbers 72% Consumers who would consider dining out more often if menu prices were lower during off-peak times. 58% Consumers who are likely to make a restaurant choice based on its environmental sustainability efforts. 64% Consumers who are more likely to visit a restaurant that offers locally- produced food items. 81% Consumers who say there are more healthy options at restaurants than there were two years ago. 72% Consumers who are more likely to visit a restaurant that offers healthful options. 43% Consumers who would use a touch-screen ordering kiosk if available.

America’s Restaurants At A Glance m Restaurant-industry sales are projected to

44% Consumers who total $683.4 billion in 2014 and equal 4 percent would use a smartphone to of the U.S. gross domestic product. look up nutrition information for restaurant food if m Restaurant-industry job growth is projected to outpace the overall economy for the 15th conavailable.

m One-half of all adults have worked in the restaurant industry at some point during their lives, and one out of three got their first job experience in a restaurant. m Eight in 10 restaurant owners say their first job in the restaurant industry was an entry-level position.

secutive year in 2014.

m Nine in 10 salaried restaurant employees started as hourly workers.

in 10 working Americans.

m 59% of first-line supervisors/managers of food preparation and service workers in 2012 were women, 14% were black or African-American and 17% were of Hispanic origin.

43% Consumers who have placed a restaurant takeout or m The restaurant industry is projected to employ 13.5 million people in 2014 — about one delivery order online.

47% Consumers who m The restaurant industry is expected to add would use an electronic pay1.3 million jobs over the next decade, with emment system at the table if m The number of black or African-Americanployment reaching 14.8 million by 2024. available. owned restaurant businesses jumped 188% bem More than nine in 10 eating-and-drinking 87% Consumers who say place businesses have fewer than 50 employees.

tween 1997 and 2007, compared to a 36% increase for all restaurant businesses.

m More than seven in 10 eating-and-drinking places are single-unit operations.

m The number of Hispanic-owned restaurant businesses increased 80% between 1997 and 2007, while the number of Asian-owned restaurant businesses grew 60%.

good service is a key attribute for choosing a restaurant.

33% Consumers who factor in information from peer- m $72,880 Sales per full-time-equivalent emreview websites when choos- ployee at eating-and-drinking places in 2012. m Average unit sales in 2011 were $874,000 ing a restaurant. at fullservice restaurants and $777,000 at quick-

65% Consumers who say service restaurants. ease of parking is a key attribute for choosing a limited- m Restaurants employ more minority managers than any other industry. service restaurant.

august 25-32.indd 31

m The number of women-owned restaurant businesses rose 50% between 1997 and 2007. m Nine in 10 consumers say they enjoy going to restaurants. Two in five consumers say restaurants are an essential part of their lifestyle. –NRA

Seven in 10 consumers say their favorite restaurant foods provide flavors that can’t easily be duplicated at home.

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Workers’ Rights to a Healthy and Safe Workplace

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Top Dozen Safety Rules at Work 1: Use caution around equipment to avoid cuts, burns, etc. 2: Clear clutter from traffic areas and work areas. 3: Do not make any technical or organizational changes without prior authorization. 4: Mount fire extinguishers in visible, key areas. 5: Maintain smoke alarms in key areas. 6: Maintain adequate lighting, especially in parking lots. 7: Maintain a self-care kit with water, flashlight, blankets, nonperishible food, and other items for emergency situations. 8: Keep a first-aid kit handy for initial care when injuries occur. 9: Do not start up or shut down equipment or installations without using the appropriate written operating procedure. 10: Do not perform work without a valid work permit. 11: Do not walk under a load while lifting is taking place. 12: Do not work at heights without a safety harness when there is no collective protective equipment.

By law, all workers have the right to a safe and healthful workplace. There are specific laws or regulations called “standards” which OSHA enforces. These laws describe what employers must do to protect workers and can be divided into three categories: 1. Right to know about workplace hazards 2. Right to protection from these hazards 3. Right to act to improve workplace safety The most common type of injuries that affect restaurant workers are sprains and strains – these make up a third of injuries reported in restaurants. Other common injuries include cuts, bruises and burns. If you are ever asked to do tasks that you believe might lead to death or serious injury, you can and should refuse to do that work. Ideally, your workplace will have a safety system to make sure that workers are never called on to perform an unsafe act. If you do refuse to do a dangerous task, OSHA protects you against punishment but only if certain conditions are met: • Doing the work could expose you to a “real and apparent” hazard that could result in injury or death. • You first ask the employer or supervisor to eliminate the hazard. • You inform the employer that you are willing to perform other work until the hazard is eliminated. If all these conditions are met and workers are punished for refusing to do work they believe is especially dangerous, you can file a complaint with the state Labor Commissioner.

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Chef Proﬁle NAME: Tim Kerker

RESTAURANT: Bistrot Zinc PHONE: 312-337-1131 ADDRESS: 1131 N. State Street, Chicago, IL 60610 BIRTHPLACE: Brunswick, Maine CURRENT POSITION: Chef/Partner FIRST FOODSERVICE JOB: Short-order cook at the student union my ﬁrst year of college in 1985 FAVORITE FOOD: A big bowl of steamed clams always brings me home to childhood, summer cookouts enjoyed at our backyard picnic table. AWARDS/HONORS: I am grateful to be able to cook for a living. MEMORABLE CUSTOMERS: In 1995, I had the honor to prepare a venison dish at a state dinner hosted by President Bill Clinton for President Boris Yeltsin. WORST PART OF JOB: Tardiness and no-shows, be it from purveyors, co-workers, or reservations, are always a bummer. MOST HUMOROUS KITCHEN MISHAP: I once prepared a pasta carbonara for a frequent, pet room-service order and soon the word came down that Axel preferred a skosh fewer peas and al dente pasta. This was followed by a note from the GM of the hotel. FAVORITE FOOD TO PREPARE: Iʼm still amazed by an honest braise; the transformation of ﬂavor on the next day is magical. PART OF JOB THAT GIVES MOST PLEASURE: I truly enjoy the daily routine of life in an a la carte restaurant. We start with a clean kitchen, prep the menu- big boxes of food whittled down to tasty plates for the customer, and clean up after the frenzy of service so you can start fresh the next morning. After many years, the triumphs still vastly outnumber the tragedies. IF YOU COULDNʼT BE A CHEF, WHAT WOULD YOU BE AND WHY: An ornithologist. BEST ADVICE RECEIVED: Good cooking is a lot of little things done right. FAVORITE VACATION SPOT: My wife and I treasure time at Popham Beach in Maine. We spend the days looking for sand dollars, surf-casting for stripers, and beating back seagulls while eating lobster rolls on a blanket. Evenings bring cocktail hour and stunning meals prepared together. WHAT DO YOU ENJOY THE MOST ABOUT FOOD INDUSTRY NEWS: I appreciate FINʼs coverage of the immense scope of what is going on within the industry. It is a challenge to stay current with the dynamism of the food world when immersed in the focused, daily life of a restaurant.

Watch your words. You can’t take them back once they’re out. — MP

august 33-40.indd 33

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Stumptown Cold Brew Coffee on Tap at Chicago Coffees & Teas

With the summer in full swing, many customers like to enjoy their normal cup of joe… only cold instead of hot! Iced coffee is a cold variant of coffee, but there are a few different ways to make iced coffee. Traditionally, iced coffee is made by cooling down a hot-brewed coffee and serving it over ice. However, one of the newest trends in iced coffee is offering cold brew or cold press – a coffee that is brewed in cold water instead of hot water. Cold brew or cold press refers to the process of steeping coffee grounds in room temperature or cold water for an extended period, usually 12 – 16 hours. Cold brew coffee naturally seems sweeter due to its lower acidity. Because the coffee beans in cold press coffee never come into contact with heated water, the process of leaching flavor from the beans produces a different chemical profile from conventional brewing methods. Stumptown Coffee Roasters out of Portland, Oregon have partnered with Chicago Coffees & Teas

to bring a great new product to the Chicago market. Stumptown, known for their super-premium coffees, is now offering kegs of delicious cold brewed coffee that is dispensed through a kegerator or existing beer tap line. Propelled by Nitrogen, it is smooth and sweet with bright juiciness, low acidity and a long chocolate finish. It also has a refrigerated shelf life of 60-90 days. Chicago Coffees & Teas has been providing artisan coffees & teas, equipment, service and training to food service operations since 2007 in Chicago, representing premium brands such as Metropolis Coffee, Colectivo Coffee, Julius Meinl Coffee and Rishi Teas.

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Food Industry News® August 2014

www.foodindustrynews.com

Zepole: Going Green Won’t cost too much Green

Busting the myth that greening a restaurant means breaking the bank, Zepole Restaurant Supply Company is blazing a trail for Chicago foodservice distribution. “Our industry has a perception that being green costs more money,” Zepole President Gary Thiakos said. “The reality is, there are plenty of opportunities for restaurants to help the environment without spending more than they already are,” he said. A preferred vendor of the Green Chicago Restaurant Coalition, Zepole provides eco-friendly products from energy-efficient equipment to certified green disposables and cleaning products. Thiakos’ goal is to make green the standard, not just another option. “I do not want to sell product that will sit in a land fill, and ‘oh by the way,’ we also carry a few green products if you’re into that,” Thiakos said. When it comes to purchasing everyday restaurant disposables, choosing Zepole automatically means taking a step towards sustainability. “For example, instead of having a green and non-green kitchen towel option, we are selling simply a green kitchen towel,” Thiakos said. “Whether our customers are asking us for it or not, most likely they are going green already,” he said. More than 30 years ago, the family owned and operated company was built on a commitment to dedication, integrity, and service. Thiakos believes providing earth conscious supplies at an affordable cost are imperative to remaining loyal to that pledge.

See their ad on page 17

Bee Awareness Campaign

General Mills is donating $1 from every box of its Cascadian Farm brand’s Buzz Crunch Honey Almond cereal, sold exclusively at Whole Foods Market, to the Xerces Society, which is dedicated to pollinator conservation. Whole Foods has also partnered with Xerces on instore events and a social media campaign to help raise awareness of bees’ role in the food supply. – Adapted from Marketing Daily

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How to turn critics Into your Fans

One of your direct reports openly criticizes you in front of a group of some of your other direct reports. And the truth is you’d just like to smack the young smartmouth for embarrassing you. But here’s some-thing leaders have to learn: how to take criticism. It is absolutely essential for you to be able to tolerate criticism if you are going to be an effective leader, says John Baldoni in his article “Learning how to accept criticism,” in Darwin magazine. But what exactly does this elusive phrase mean, “being able to accept criticism.” One thing a leader has to understand is that he or she needs honest communication. And a lot of times, criticism can be just that. So, if for no other reason than self-preservation, you will want to encourage the kind of environment where someone in a subordinate position feels comfortable giving criticism. Here’s what Baldoni suggests: 1. You’ve got to be able to roll with the punches. The message this will send out is that you are allowing people to disagree with you. And even though you may not be aware of how much you need this—probably some day it will become very clear to you just how important this is. Listen to what your critics have to say and if you feel it’s necessary you can defend yourself. But here’s the key: Don’t under any circumstance try to discredit your opponent. 2. Take a deep breath and thank the person who criticizes you. Why thank your critic? It took courage for that person to speak his mind to someone who is most likely more powerful than he or she is. Whatever you do, don’t go on a defensive attack. What you’re saying when you react negatively: No criticism allowed here. And, unlucky you, that will be the last time you are ever likely to hear the truth from the people who work for you. 3. Reflect, then act. Taking time to think over what your direct reports say to you, even if it’s something you think you don’t want to hear, demonstrates your maturity and true caring as a leader.

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Food Industry News® August 2014

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What to Do When You’re Bypassed For Recognition Are you waiting for someone to recognize your work and give you the raise you deserve? Women often do this. Giving other people the power over your income and career in this way can be a disconcerting experience. And if you think that “it” will happen someday if you just keep your nose to the grindstone, then you probably still believe in the tooth fairy, too. It would be lovely if all those in charge took the time to recognize and reward you appropriately. But the truth is, you’re probably going to have to ask. According to Berkman Fives Career Solutions for Women, to effectively negotiate, you first have to merge the needs of the other party with your own. Here’s how you can deliberately and thoughtfully arrange your discussion: ■ Do your research. This will give you a psychological edge when you come to the table. You have to know what you’re worth. Research and network aid to determine your worth, but compile your hours, extra effort and comparable workloads and goals reached. Know what you have to offer. What have your accomplishments been? What are you doing currently? What will you be able to do in the future? How are you valuable in the company? Go to the table with some cold, hard numbers. Do not make an emotional appeal for a raise. Stick to your performance, and use numbers to back up your argument. Establishing your value over and above the average team worker has compensatory value; use it. ■ Make a plan. Ask if this is the right time to make your pitch for a raise? Is the company in dire straits right now? Is it sitting pretty. What is your boss’s situation within the company. Will asking now put an undue burden on him or her? If you decide to go ahead and ask, make sure you know what your boss’s future needs are, and how you will help him with them. Make sure you take time to think through all the possible scenarios that could occur in the meeting and what your response will be. ■ Match your strengths to your company’s and boss’s needs. Pull it all together and deliver it with confidence. You will need to manage the meeting since you called it. Make sure you are properly prepared. Remember that you are proposing and requesting. You’re not asking for a favor or groveling. Set the right tone. Practice before the meeting. ■ Now set up your meeting. Tell your boss you want to discuss your performance and compensation. After the meeting, follow up with an e-mail within 24 hours.

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Campbell Looks to Grow

Campbell Soup saw a 5% increase in sales in 2013 after two years of declines, and CEO Denise Morrison is looking to new brands and categories to boost overall company sales. Campbell in recent years has acquired organic baby food manufacturer Plum Organics and carrot producer Bolthouse Farms. “We’re changing to deliver on consumers’ expectations because consumers are changing,” Morrison said, adding that the company has “noticed a series of seismic shifts with the consumer, and one of them is about health and wellness.” – Adapted from USA Today

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Food Industry News® August 2014

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Dave March, owner of March Quality New and Pre-Owned Foodservice Equipment is reporting that this summer, they have received several loads of new or like new equipment from major US foodservice equipment manufacturers. Dave also reports that like all equipment the firm sells, they clean, test and warranty every piece, either with their own warranty or the manufacturer’s warranty. March equipment has over 30,000 square feet of quality new and pre-owned equipment in their Addison Illinois showroom. And unlike most other used equipment companies, they will only purchase equipment that their technicians can clean, test, repair and refurbish in-house. The firm’s ad appears on page 11 of this issue.

august 33-40.indd 36

Whole Foods Market and Chicago Mayor Rahm Emanuel held a ceremonial groundbreaking in the city’s Englewood neighborhood, where a Whole Foods store will open in 2016. The $12 million store is an effort to inspire economic development in the low-income area. – Adapted from Chicago Tribune

The “Buy Illinois Pledge” The Illinois Department of Agriculture (IDOA) is challenging residents to devote a small portion of their food budget to Illinoismade products. If every Illinois household dedicated just $10 of its existing, weekly grocery budget towards the purchase of Illinois food products, the department concludes more than $2.4 billion a year would be re-invested in the Illinois economy, helping to revitalize both rural and urban communities. “We aren’t asking consumers to dedicate new money towards this initiative,” Governor Pat Quinn said. “We are simply encouraging them to shift their purchases to buy Illinois-made products.” Accepting the challenge is simple and would support thousands of jobs in the farming and food industries. Residents just need to go on-

Whole Foods Opens in Lower Income Chicago Area

line to www.buyillinoischallenge.com and take the “Buy Illinois Pledge.” The department has been working with individual food companies and grocery stores to brand Illinois-made items with an Illinois Product logo so that consumers can easily find them on grocery store shelves. Any entity that either produces, processes, packages, manufactures or promotes a food or agribusiness product in the state is eligible to participate in the program free of charge. “Consumers don’t always have time to check product labels,” Agriculture Director Bob Flider said. “Use of this trademarked logo not only will simplify identification of Illinois foods for the consumer, but also increase the visibility of participating companies in the marketplace.” The Illinois Product Logo Program is just one

piece of a comprehensive Buy Illinois initiative. Another component, the “Where Fresh Is” campaign, promotes the consumption of Illinois fresh produce. With funding from a USDA Specialty Crop Block Grant, television advertising, billboards and social media outlets across the state began promoting the “Illinois: Where Fresh Is” logo at the end of May. The campaign highlights Illinoisgrown produce at more than 300 locations, including grocery stores, farmers’ markets and roadside farm stands. Each location is displaying an “Illinois: Where Fresh Is” banner near its Illinois-grown fruits and vegetables section to encourage consumers to buy local. This is the second year of the program. Several of last year’s participants experienced up to a 50% increase in sales due to the campaign. – From the Illinois Dept. of Agriculture. See their ad on page 34

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Food Industry News® August 2014

Prevent the Financial Pain of Work Comp Surcharges

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CHICAGO BOOTH MANUFACTURING

5000 W. ROOSEVELT ROAD CHICAGO, IL 60644 773.378.8400 CHICAGOLAND’S LEADING CONTRACT FURNITURE MANUFACTURER FOR OVER 35 YEARS

By Dustin Boss, CRA, CWCA, SPHR, CBWA Work comp surcharges arise when the Experience Modification Factor increases, often unnecessarily. This Experience Modification Factor, commonly known as an “e-mod” by insurance professionals, is an extremely important factor used by insurance companies to adjust workers’ compensation premiums. Every company has an e-mod, unless they self-insure their work comp insurance. The e-mod is a crucial benchmark that employers need to pay attention to as it has a significant impact on their work comp premiums. The bad news? It often goes unmanaged at the insurance company level. And this mismanagement means huge surcharges. While commonly managed in the construction trades (because general contractors tend to frown upon hiring companies with a bad e-mod), emods on the whole go relatively unaddressed in other industries. It’s not beneficial to practicing good business to not know where your e-mod stands, as this all important injury barometer has the single largest impact on your work comp premiums. Bottom line; what you don’t know, will hurt you. It works like this: The e-mod is nothing more than a numerical expression of a company’s accident and injury record compared with the average for that particular employers’ industry. In other words, if your company is the leading manufacturer of widgets, then you get a score and are ranked among other companies that manufacture widgets. All three of these companies have the same insurance company, payroll, types of employees, performing the same work, but all three companies pay vastly different work comp premiums due to their e-mod surcharge status. - Company A has an e-mod of .75, which means they’ve implemented best-in-class work comp surcharge controls. They pay $45,000 annually for their work comp insurance, and much less than their direct competitors. - Company B has an e-mod of 1.00 which means this company has implemented some, yet not all work comp surcharge controls. As a result, this company pays $11,250 more than Company A; a 25% surcharge more. - Company C has an e-mod of 1.25 meaning they are paying 25% more than Company B and a full 50% more than Company A. The all-important question would be: Which company would you be when compared against your competitors? Do you know your e-mod score and why it is that way? How long has your e-mod been inflated? These are all questions you should seek an answer to if you don’t know already. Stay in the dark and you are sure to bump into higher premiums. If you now think you know all there is to know about e-mod mismanagement, let me throw yet another wrench into the works. The data used to generate your e-mod score spans over a three-year period, and there are many “hands in the cookie jar” at the insurance company level responsible for data that ends up being used to calculate your e-mod. Unfortunately, this information is regularly incorrect and rarely gets audited by insurance companies. The problem being the insurance companies do not do the calculation themselves and it is actually done by an outside organization. All this being said, how confident are you that your e-mod is correct? When was the last time you looked into whether or not the data used to calculate your e-mod was up-to-date and correct? If you’re not looking into this, don’t assume your insurance carrier or insurance agent is doing this for you. Odds are you are getting an inflated score that you do not deserve, which is not uncommon. The best way to stay on top of things is not to get lulled to sleep by an average e-mod score. You should know the lowest possible (lower is better) score available and continually strive for it. Driving your e-mod down to its minimum is the most profitable way to slash your work comp surcharges. But first you need know what your current e-mod score is and the status of your current surcharge. Because if you don’t, the odds are that you are leaving significant dollars on the table. And it’s money you will never see again. Dustin Boss is a Certified Risk Architect and Insurance Agent with Ottawa Kent.

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Stop Procrastinating: LEAD! ■ Cultivate your most vital business relationships by making one phone call for every five e-mail messages to those contacts. ■ Maintain your people’s respect even when they don’t agree with you. ■ Make every person you meet feel exceptional by being consistently energetic and attentive. ■ Increase your visibility; view presentations at other people’s locations instead of just your own office. ■ Avoid the stress that procrastination brings by starting a high-stakes task today. ■ Take full advantage of your people’s job knowledge and good sense. — Executive Leadership

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NegotiatingSt rengths

■ Takes planning, bargaining and ethical behavior. ■ Walking in the other person’s shoes, know your goals and repsearch. Plan your approach. Know when to walk away. ■ Have the ability to solve problems, understand what both sides are looking for, understand the risks, and always look at the future.

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Food Industry News速 August 2014

NRA Show, ChiCAgo

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Food Industry News® August 2014

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Cary Miller Presents

The Papa Filin’s brand of certified organic products are baked locally by Biondillo Baking Company. Products branded under this label include their outstanding Hand Made Pita Bread, California Sourdough and Hamburger Buns. Biondillo Baking Company offers a complete line of breads, rolls and sweet items packaged for foodservice and retail. If you have not tasted their products, contact them today.

People Selling the Industry This month I am proud to be pictured with Ken Henricks, director of operations for Bottleneck Management Group. Ken’s company oversees the operation of vibrant, high energy restaurants and taverns across Chicagoland. These venues include Howells & Hood (435 N. Michigan Ave), Old Town Pour House (1419 N. Wells), Old Town Pour House - Oak Brook (8 Oak Brook Center), South Branch (100 S. Wacker), Sweetwater Tavern & Grille (225 N. Michigan Ave), The Boundary (1932 W. Division), and Trace (3714 N. Clark). Conceptually unique, these venues share friendly service, a full liquor bar, vast beer selection, intelligently designed wine lists, and brilliant twists on classic American cuisine in a casual environment. Dave Sitton is with Bob King Auctions, one of our areas leading auction services companies. David works with professionals in our industry selling surplus equipment supplies, or food businesses looking to liquidate their equipment or furnishings. Bob King says they are in the business of urgency, which is why representatives are available to serve you 7 days a week. The next time you are thinking about attending or having an auction, contact Bob King Auctions. Their ad appears on page 40 of this issue. Bright illuminated signs attract more customers, because they capture the attention of your prospects— the human eye is drawn to light five to six times the ambient level. The impact of printed signs fades away at night and the traditional light source for bright signs, neon, is fraught with numerous issues. That’s why SpellBrite was invented. Sean Callahan is with SpellBrite signage, a company offering interchangeable letters that become signs with any message you desire. These signs are bright, can flash and really attract attention. Whether you are trying to increase your carry out and delivery sales or let people know you cater or even that you are open, SpellBrite has effective and affordable options for your business. Ryan Schur is a criminal defense attorney offering discounted rates to those in the hospitality industry. Owners, managers and others have taken advantage of his industry discounts and services for DUI’s, traffic violations, batteries, drug and an array of other criminal offenses. The Law Offices of Ryan Schur are conveniently located in Arlington Heights, across the street from the Rolling Meadows court house. Ryan loves the hospitality industry which is why he enjoys serving the throngs of people in our industry needing legal assistance.

3M’s Hot New Headset 3M’s new Drive-Thru Headset G5 that researchers created to help defray repair costs and downtime, while improving the drive-thru experience for users and customers. Drawing extensively on customer input and needs, the G5 is the industry’s first wireless headset that allows users to perform in-store service and repairs. The device also incorporates new vibration and battery technologies to increase operational efficiencies, making it extremely durable, reliable and comfortable. 3M’s fifth-generation wireless headset comes with an innovative control pod equipped with capacitive “feather touch” buttons and haptics vibrations technology, which are designed to reduce

input errors and increase user comfort. It also incorporates Smart battery technology featuring a battery charge gauge, end-of-battery-life indicator, and 3M OEM battery authentication. The Smart battery can be charged while still inserted in the headset, eliminating the need to remove the battery from the headset when charging. The charging stations are integrated into the headset storage unit, which can be mounted on a wall or set on a tabletop. Other features include: • Reduced weight – 19 percent lighter • Customizable ID tags • Accelerometer with sleep and hibernate capabilities • Enhanced mic array technology that improves sound clarity and reduces background noise • Dual Indicator lights on mic boom including blue LED indicating a vehicle presence

Learn More About Yourself

n Live in the moment n Do one thing at a time. n Soften your most stubborn positions n Cut yourself some slack n Think of what you have instead of what you want n Develop your compassion n Let others have the glory n Understand life is not always fair. n Seek first to understand. n Practice reality. n Flourish your own helping hand rituals n Resist the urge to criticize n Become comfortable not knowing. n Decide that more is not always better. n Mind your own business. n Ask yourself—Will this matter a year from now? — J.C.

Mike Whitty is the Regional Sales Director for North Carolina based Brookwood Farms, Inc. Four generations of the Wood family have been serving up real, pit-cooked barbeque since the 1970s. They’ve discovered that real Southern-Style BBQ made from roasting the meat low and slow over hickory charcoal is what has proved to help increase the sales for the foodservice and institutional locations serving their products. Within the last year, Brookwood has added 100 yards of pit space, totaling 200 yards with a cooking capacity of 100,000 pounds of meat a night. Even with the expanding business and growing notoriety, Brookwood keeps its focus the same as it was more than 40 years ago. No gas, no liquid smoke - just pit-cooked BBQ with a natural charcoal smoke and sauce. Their products are available through distributors. Carlos Duarte ( r ) and Raul Lopez are with El Milagro, a leading manufacturer of tortillas and chips for foodservice and retail. It all stared in when Raul’s grandfather began selling his family recipe tortillas to local restaurants and consumers. Today the company serves retail and foodservice accounts throughout the Midwest. If you serve Mexican specialties on your menu, don’t settle for just any tortilla or chip. Check out the products from El Milagro.

august 33-40.indd 39

The Marathon ChickenBurger®, produced by Devanco Foods, is now available in retail outlets. The 2 lb box can be found at all Jewel-Osco Supermarkets, Mariano’s Fresh Markets and other retail locations. The retail box contains six, 1/3 lb gluten free all white meat chicken patties that can be cooked on a barbecue grill, flat grill, sauté pan or in the oven. Devanco executives report the product is performing well in both retail and food service locations. See their advertisement on page 13 of this issue.

7/14/14 10:33 AM

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Procrastination Inoculation

Auctions, Appraisals & Liquidations Inc. dba

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Warning Signs of a Gambling Problem • Spending a lot of time thinking about gambling. • An urge to gamble with increasing amounts of money. • Lying to family or friends about gambling habits. • Repeated attempts to cut back or stop gambling. • Writing bad checks, stealing, or taking out loans to pay for gambling. • Falsifying financial responsibilities; kite checks.

Who Pays for Mistakes Made? 1. The boss 2. The business (covering lost profits and revenue) Employees and What they are blamed for: 4. Poor service, product or waste of product. 4. For employee turnovers 5. Before you can win success, you must not lose it. 6. Selling on price alone

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7. Not watching trends. 8. Failure of not doing your homework 9. Not learning from winners, losers and your employees? 10. Not keeping up on new rules, training, ways to stay current. 11. When workers think “the boss can afford it” if they ruin inventory.

Habit #1: Chunking Down: Focus on the Trees, Not the Forest. Chunking your projects and goals down into smaller pieces will help you take action more quickly and easily, while at the same time helping to combat the feeling of too much to do. Create steps small enough that they seem doable-physically, mentally, and emotionally. This frees you to take action. Habit #2: Take Energetic Credit for Completion. Smart people are in the habit of enthusiastically taking credit for any action they complete, no matter how seemingly small or insignificant. Smart people know not to wait until the big item is 100 percent done before experiencing closure. Habit #3: Time-Planning: Put a Stop to Putting It Off. Smart people are in the habit of using a time-plan to get beyond procrastination. Step 1: Identify your power times for different types of activities. Step 2: Set aside blocks of time for getting certain things done. Keeping in mind your power times, go through your calendar and schedule a specific day and period of time when you will work on an item. Don’t just plan your time in your head-write it down! Keeping a record of your time-plan is key. — Adapted from Watercooler Wisdom: How Smart People Prosper in the Face of Conflict, Pressure and Change by Karen Leland and Keith Bailey

Without a challenge, morals are nothing but fairy tales. — JC

Food Industry News® August 2014

National News NYC eateries face hurdles in opening outdoor areas. The number of sidewalk cafes in New York City has more than doubled to 1,300 since 2002, despite a regulatory process that can be pricey, daunting and not guaranteed to result in approval. The city, which collects about $11.6 million in annual sidewalk cafe licensing fees, sought to streamline the process in 2003, but restaurant owners say they still have to jump through many hoops. - The Wall Street Journal Panera pushes small order delivery—In addition to mobile/online ordering, kiosk ordering and largescale catering, Panera is looking at is small check delivery, which it is already doing in some locations. - FastCasual.com Elephant Bar Global Grill/Wok Kitchen filed for Chapter 11 bankruptcy reorganization and closed 16 restaurants. - finance.yahoo. com According to a Harris poll, a survey on American diners on tipping indicated an average tip is 18 percent. - michelinmedia.com P.F. Chang’s recently confirmed a breach in credit and debit card data. The company has created a website, pfchangs.com/ security for customers to receive updates and answers to their questions, and it has moved to a manual credit card imprinting system. - usatoday.com Starbucks raised the price of some coffee drinks by as much as 20 cents and reversed price cuts made last year to its packaged coffee. Rival J.M. Smucker took similar action earlier this month as concerns over Brazil’s drought have driven bean prices

DNAChicago reported that City ofﬁcials conﬁrm that 317 drivers using the recently released ParkChicago pay-byphone app have reported receiving tickets for an expired-meter violation even though there was still time on the meter. Chicago Parking Meters spokesman Scott Burnham said only a small percentage of parkers who used the app have gotten tickets, although he didn’t say how many times the app had been used overall to pay meters. The city has issued 81,868 expiredmeter tickets to all parkers citywide since the app became available, although most of those went to parkers using the pay boxes on the street.

higher. - The Seattle Times Southwest Airlines made an expansion to international flights recently. Their first international flights from Midway Airport are expected in November of this year. The airline carries more passengers in the U.S. than any of its competitors - The Chicago Sun Times The Portillo’s Restaurant Group recently confirmed that Berkshire Partners is investing in the Portillo’s chain of restaurants. Berkshire was in talks to buy Oak Brook-based Portillo’s for almost $1 billion. Neither party confirmed that the deal was an outright acquisition. - The Chicago Tribune The Padre Hijo blend of coffee under the Garces Trading brand is a special collaboration between Iron Chef Jose Garces and his father Jorge who is the owner and blend master at Emerald House Coffee based in Addison, Illinois. Padre Hijo translates to “Father and Son”. This retail coffee is in supermarkets in Philadelphia and across the east coast.

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Food Industry News® August 2014

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DIRECTORY ACCOUNTANTS

BOOTHS-UPHOLSTERERS

COFFEE ROASTERS

FANS-VENTILATING & EXHAUST

Baker Tilly ______________________________ 312-729-8100

Chicago Booth _________________ Page 37__ 773-378-8400

Emerald House Coffee Roastery ___ Page 10__ 630-506-2540

AWR Welding __________________ Page 34__ 773-491-5353

SS&G _________________________________ 847-824-4006

BREAD & ROLLS

Java Mania Coffee Roaster ________________ 815-885-4661

FAST FOOD ITEMS

ADVERTISING

Biondillo/Today’s Temptations ______ Page 24__ 773-921-8282

Rock House Coffee Roasting Co ____________ 312-350-6190

ILTaco ________________________ Page 11 __ 312-421-3000

Food Industry News ______________________ 847-699-3300

Gonnella Baking Co _____________ Page 32__ 312-733-2020

COFFEE-GOURMET & SPECIALTY

FAUCETS

AIR CONDITIONING-SYSTEMS CLEANING

IL Mulino di Valenzano Bakery _____ Page 36__ 773-934-1625

Chicago Coffees & Teas ___________________ 773-252-7000

Faucet Shoppe The _____________ Page 27__ 773-478-3890

Olympia Maintenance _____________________ 708-344-0344

Forno Palese Baking Company _____________ 630-595-5502

COFFEE-WHOLESALE

FILTERS-EXHAUST SYSTEMS

AIR FILTERS-SALES & SERVICE

BUTTER-CLARIFIED

$3.95 Coffee ____________________________ 847-671-9600

Averus _________________________________ 800-393-8287

Danish Maid Butter Co ___________ Page 04__ 773-731-8787

Java Mania Coffee Roaster ________________ 815-885-4661

Olympia Maintenance _____________________ 708-344-0344

BUTTER-PREPORTIONED-WHIPPED

COLD STORAGE

FIRE SUPRESSION SYSTEMS

ARCHITECTS

Danish Maid Butter Co ___________ Page 04__ 773-731-8787

Perishable Distribution Solutions ____________ 888-491-1641

Averus _________________________________ 800-393-8287

Dacre & Youngquist LLC Architects __________ 312-477-0773

CABLE TV-SALES & INSTALLATION

CONCESSION EQUIPMENT & SUPPLIES

FIRE-EXTINGUISHERS

Dearborn Architects ______________________ 312-939-3838

Prime Time Sports _______________________ 847-637-3500

Gold Medal Products _____________________ 800-767-5352

Averus _________________________________ 800-393-8287

Sarfatty Associates _______________________ 847-920-1100

CARPET, RUG & UPHOLSTERY CLEANING

CONSULTING & DESIGN

Henrichsen Fire & Safety Equip _____________ 800-373-9714

ASIAN FOOD PRODUCTS

Sexton Complete Care ___________ Page 20__ 847-827-1188

A D E Foodservice Equipment ______________ 630-628-0811

FIRST AID-EQUIPMENT & SUPPLIES

Kikkoman Sales USA ____________ Page 06__ 630-954-1244

CASH & CARRY-WHOLESALE

COOLERS & FREEZERS

Afﬁrmed Medical Service __________________ 847-322-9185

ASSOCIATIONS

GFS Marketplace _______________ Page 08__ 800-968-6525

Fogel Factory Direct/UFFB ________ Page 28__ 847-616-0711

FLOOR MAINTENANCE

Illinois Restaurant Association _____ Page 22__ 312-787-4000

CASH ADVANCES

CORNED BEEF-FRESH

Sexton Complete Care ___________ Page 20__ 847-827-1188

ATM MACHINES

Ignite Payments R Us ____________ Page 05__ 847-845-6667

Papa Charlie’s__________________ Page 20__877-522-PAPA

FOOD BROKERS

Meirtran ATM___________________ Page 31__ 800-382-5737

CASH REGISTERS & SUPPLIES

Vienna Beef ____________________________ 773-278-7800

Sip & Company __________________________ 708-452-8828

ATTORNEYS

Schmaus Cash Register & POS _____________ 847-675-6066

CORPORATE GIFTS

FOOD DISTRIBUTORS

Tabahi Law _____________________________ 847-260-8182

CATERING-VEHICLES

Vienna Beef ____________________________ 773-278-7800

Christ Panos Foods ______________________ 630-735-3200

AUCTIONEERS

DCI Central ____________________ Page 27__ 800-468-7478

CREDIT CARD PROCESSOR

Devanco Foods _________________ Page 13__ 847-228-7070

Bob King Auctions _______________ Page 40__ 847-458-0500

CEILING CLEANING

Ignite Payments R Us ____________ Page 05__ 847-845-6667

Tec Foods Inc __________________ Page 32__ 773-638-5310

Chicago Ceiling Care _____________________ 708-233-6900

DAIRY-PRODUCTS

Anichini Brothers _________________________ 312-644-8004

CHAIRS-COMMERCIAL

Instantwhip Chicago _____________ Page 37__ 800-933-2500

GFS Food Service Distribution ______________ 800-968-6515

Chicago Booth _________________ Page 37__ 773-378-8400

DELIVERY SERVICE

US Foods ______________________________ 800-942-9470

John Manson & Associates _________________ 773-278-8280

Chicago Messenger Service _______ Page 18__ 312-666-6800

FOOD EQUIPMENT

Waco Manufacturing ______________________ 312-733-0054

DELIVERY-VEHICLES

Bob King Auctions _______________ Page 40__ 847-458-0500

CHARCOAL

DCI Central ____________________ Page 27__ 800-468-7478

Gold Medal Products _____________________ 800-767-5352

Apache Supply __________________________ 708-409-1040

DESSERTS

FOOD PHOTOGRAPHY

Charcoal Supply Company _________________ 312-642-5538

Gerhard’s European Desserts _____ Page 36__ 847-234-0023

Al MacDonald Photography ________________ 630-283-0038

CHEESECAKES

Algelato Chicago _________________________ 847-455-5355

FOOD PROCESSING EQUIP SALES & SERVICE

Eli’s Cheesecakes________________________ 773-736-3417

LPS Corp _____________________ Page 24__ 847-451-2222

CHEMICALS

DIRECTV

FOOD PRODUCTS

Lee’s Chemical Solutions _________ Page 33__ 844-550-5337

BKS Enterprises _________________________ 847-352-1118

GFS Marketplace _______________ Page 08__ 800-968-6525

CHICKEN TENDERS

Prime Time Sports _______________________ 847-637-3500

ILTaco ________________________ Page 11 __ 312-421-3000

Love Me Tenders _______________ Page 03__ 773-502-8000

DISHWASHER-LEASING & RENTAL

Lily From The Village Baked Goods _ Page 26__ 800-498-2248

CHICKEN-PROGRAMS

Lee’s Chemical Solutions _________ Page 33__ 844-550-5337

Soupbase.com _________________ Page 26__ 216-381-9916

FSI/Foodservice Solutions _________________ 847-719-6088

Cintas Corporation _______________________ 630-543-3666

Taft Foodmasters _______________ Page 29__ 212-644-1974

CHILI

DISPOSABLES

Tec Foods Inc __________________ Page 32__ 773-638-5310

Captain Ken’s Foods_____________ Page 03__ 800-510-3811

Quill.com ______________________ Page 21__ 847-876-4115

FOOD PRODUCTS-PREPARED

CIGARS

DISTRIBUTOR SALES REPS

Captain Ken’s Foods_____________ Page 03__ 800-510-3811

Paciﬁc Cigar Company ___________ Page 40__ 630-972-1189

Jeff Goworowski _________________________ 312-738-1111

FOOD SAFETY TRAINING

CLASSIFIED ADVERTISING

DUCT CLEANING

Chicago Hospitality Training _______ Page 39__ 847-275-2636

Food Industry News ______________________ 847-699-3300

Airways Systems_________________________ 630-595-4242

Food Industry Training ____________________ 630-690-3818

CLEANING PRODUCTS

Averus _________________________________ 800-393-8287

FOODSERVICE EQUIPMENT

BATCH FREEZERS

SuperClean _____________________________ 847-361-0289

Olympia Maintenance _____________________ 708-344-0344

Leach Food Equipment Dist _______ Page 37__ 815-712-7707

Kool Technologies _______________ Page 30__ 630-483-2256

COCKTAIL BLENDERS

ELECTRICAL REPAIR & MAINTENANCE

March Quality Used & New Equip___ Page 11 __ 800-210-5895

BLENDERS

Blendtec _______________________________ 800-253-6383

Mackay Heating & Mechanical _____ Page 03__ 847-381-0448

Thunderbird Food Machinery ______ Page 16__ 866-451-1668

Blendtec _______________________________ 800-253-6383

COFFEE & TEA

EMPLOYEE BENEFITS PROVIDERS

Zepole Restaurant Supply ________ Page 17__ 630-783-1239

AWARDS Classic Design Awards ____________________ 847-470-0855 AWNINGS & CANOPYS Chesterﬁeld Awnings ____________ Page 22__ 312-666-0400 BAKERS-WHOLESALE Biondillo/Today’s Temptations ______ Page 24__ 773-921-8282 Gerhard’s European Desserts _____ Page 36__ 847-234-0023 Gonnella Baking Co _____________ Page 32__ 312-733-2020 IL Mulino di Valenzano Bakery _____ Page 36__ 773-934-1625 Forno Palese Baking Company _____________ 630-595-5502 JR Dessert Bakery _______________________ 773-465-6733 BAKERY-PRODUCTS Instantwhip Chicago _____________ Page 37__ 800-933-2500 BANKING Ridgestone Bank________________ Page 18__ 262-789-1011 BANNERS & POSTERS Accurate Printing_________________________ 708-824-0058 BAR SPOTTING/HOSPITALITY SECURITY Petritis Group Inc IL Lic 117001002 __________ 847-705-6619 BAR STOOLS Chicago Booth _________________ Page 37__ 773-378-8400 Waco Manufacturing ______________________ 312-733-0054 BAR SUPPLIES Ramar Supply Co _______________ Page 14__ 708-233-0808

BOOTHS

Chicago Coffees & Teas ___________________ 773-252-7000

BeneﬁtMall ____________________ Page 28__ 469-791-3409

Losurdo Inc _____________________________ 630-833-2828

Chicago Booth _________________ Page 37__ 773-378-8400

COFFEE HOUSE PRODUCTS

ETHNIC FOODS

FOODSERVICE EQUIPMENT-REPAIR

Waco Manufacturing ______________________ 312-733-0054

Chicago Coffees & Teas ___________________ 773-252-7000

Kikkoman Sales USA ____________ Page 06__ 630-954-1244

CSI - Coker Service Inc __________ Page 23__ 888-908-5600

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Food Industry News® August 2014

Page 42 Mackay Heating & Mechanical _____ Page 03__ 847-381-0448

HEATING & AIR CONDITIONER SERVICE & REP

Serrelli’s Foods _________________ Page 25_ 877-385-BEEF

MYSTERY SHOPPING/HOSPITALITY SECURITY

Cobblestone Ovens ______________________ 847-635-0172

Mackay Heating & Mechanical _____ Page 03__ 847-381-0448

Red Hot Chicago_________________________ 800-249-5226

Petritis Group Inc IL Lic 117001002 __________ 847-705-6619

FOODSERVICE- LAYOUT & DESIGN

Mechanical 24 ___________________________ 847-987-9738

ITALIAN FOOD SPECIALTIES

NACHO-EQUIPMENT & SUPPLIES

A D E Foodservice Equipment ______________ 630-628-0811

HOOD & DUCT SYSTEMS

E Formella & Sons ______________ Page 08__ 877-598-0909

Gold Medal Products _____________________ 800-767-5352

Losurdo Inc _____________________________ 630-833-2828

AWR Welding __________________ Page 34__ 773-491-5353

ITALIAN SAUSAGE

NAME-PLATES & TAGS

FOODSERVICE-EQUIPMENT PARTS

HOOD & EXHAUST-CLEANING

Devanco Foods _________________ Page 13__ 847-228-7070

Classic Design Awards ____________________ 847-470-0855

CSI - Coker Service Inc __________ Page 23__ 888-908-5600

Airways Systems_________________________ 630-595-4242

Papa Charlie’s__________________ Page 20__877-522-PAPA

OFFICE SUPPLIES

Cobblestone Ovens ______________________ 847-635-0172

Averus _________________________________ 800-393-8287

Anichini Brothers _________________________ 312-644-8004

Quill.com ______________________ Page 21__ 847-876-4115

Enviromatic Corporation of America __________ 847-729-8000

JANITOR-SUPPLIES

OIL & SHORTENING

Olympia Maintenance _____________________ 708-344-0344

Ramar Supply Co _______________ Page 14__ 708-233-0808

Columbus Vegetable Oils _________ Page 09__ 773-265-6500

HOOD & EXHAUST-SYSTEMS

JAPANESE-FOOD PRODUCTS

OILS & FATS-COOKING

Belvin/J&F Sheet Metal Co _________________ 312-666-5222

Kikkoman Sales USA ____________ Page 06__ 630-954-1244

Columbus Vegetable Oils _________ Page 09__ 773-265-6500

HOOD SYSTEMS-FIRE

JUICERS-FRUIT & VEGETABLES

OILS & VINEGAR

Averus _________________________________ 800-393-8287

Berkel Midwest __________________________ 800-921-9151

Pastorelli Foods _______________________ 800-SOS-AUCY

FOODSERVICE-SUPPLIES GFS Marketplace _______________ Page 08__ 800-968-6525 Ramar Supply Co _______________ Page 14__ 708-233-0808 FREEZERS-ALL TYPES Custom Cooler & Freezer _________ Page 10__ 630-879-3131 FROZEN FOODS Taft Foodmasters _______________ Page 29__ 212-644-1974 FRYERS FSI/Foodservice Solutions _________________ 847-719-6088 GASKET REPLACEMENT SERVICE Hands on Gaskets & Hardware _____________ 708-641-7007 Just Gaskets And Hardware ________________ 708-758-1289 GELATO Palazzolo’s Gourmet Ice Cream ____ Page 31__ 269-561-2000 Algelato Chicago _________________________ 847-455-5355 GELATO EQUIPMENT & SUPPLIES Kool Technologies _______________ Page 30__ 630-483-2256 GIARDINERA E Formella & Sons ______________ Page 08__ 877-598-0909 V Formusa Company _____________________ 312-421-0485 GLYCOL REFRIGERATION SYSTEM & REPAIR Mackay Heating & Mechanical _____ Page 03__ 847-381-0448 GOURMET-FOOD PRODUCTS Chicago Importing Company _______________ 800-828-7983 GREASE REMOVAL SERVICE American BioFuels Corp ___________________ 630-631-5714 Hopkins Grease Company _________________ 877-404-7327 Kaluzny Bros Inc _________________________ 815-744-1453 Mahoney Environmental ___________________ 800-892-9392 GREASE TRAP PUMPING SERVICE Tierra Environmental _____________ Page 16__ 888-551-1998 American BioFuels Corp ___________________ 630-631-5714 Hopkins Grease Company _________________ 877-404-7327

Henrichsen Fire & Safety Equip _____________ 800-373-9714

KITCHEN-DESIGNERS

OILS-COOKING/BULK

HOT DOGS

Sarfatty Associates _______________________ 847-920-1100

Columbus Vegetable Oils _________ Page 09__ 773-265-6500

Crawford Sausage _______________________ 773-277-3095

KITCHEN-EXHAUST SYSTEMS/CLEANING

OLIVE OILS

Red Hot Chicago_________________________ 800-249-5226

Averus _________________________________ 800-393-8287

Columbus Vegetable Oils _________ Page 09__ 773-265-6500

Vienna Beef ____________________________ 773-278-7800

Enviromatic Corporation of America __________ 847-729-8000

ORGANIC FOODS

ICE CREAM

Olympia Maintenance _____________________ 708-344-0344

Biondillo/Today’s Temptations ______ Page 24__ 773-921-8282

Chocolate Shoppe Ice Cream ______ Page 22__ 608-221-8640

KNIFE-SHARPENING SERVICE

Pastorelli Foods _______________________ 800-SOS-AUCY

Homer’s Gourmet Ice Cream ______ Page 03__ 847-251-0477

Cozzini Inc _____________________________ 888-846-7785

OUTDOOR FURNITURE

Instantwhip Chicago _____________ Page 37__ 800-933-2500

Maestranzi Brothers ______________________ 708-867-7323

John Manson & Associates _________________ 773-278-8280

Palazzolo’s Gourmet Ice Cream ____ Page 31__ 269-561-2000

LINEN SUPPLY & RENTAL SERVICE

OVEN REPAIR & MAINTENANCE

Algelato Chicago _________________________ 847-455-5355

Ajax Linen & Uniform _____________________ 800-244-4000

Mackay Heating & Mechanical _____ Page 03__ 847-381-0448

ICE CREAM-EQUIPMENT & SUPPLY

Cosmopolitan Textile ______________________ 773-254-6100

OVENS-SALES & SERVICE

Kool Technologies _______________ Page 30__ 630-483-2256

De Normandie Linen ______________________ 773-731-8010

Cobblestone Ovens ______________________ 847-635-0172

ICE MACHINES

Mickey’s Linen __________________________ 773-545-7211

PAINTING & HANDYMAN SERVICES

Manitowoc Foodservice __________ Page 07__ 727-569-1111

Valley Linen Supply_______________________ 630-897-4474

Schubert Painting ________________________ 847-606-9660

ICE MACHINES SALES & LEASING

LIQUOR CONTROL SYSTEMS

PANCAKE-BATTER & MIX

LPS Corp _____________________ Page 24__ 847-451-2222

LCSI, Inc _______________________________ 847-836-0194

Lily From The Village Baked Goods _ Page 26__ 800-498-2248

ICE MACHINES-SALES-RENTAL OR LEASING

LIQUOR LIABILITY/AUTO/UMBRELLA

Tec Foods Inc __________________ Page 32__ 773-638-5310

Empire Cooler Service ___________ Page 29__ 312-733-3900

Northern Illinois Insurance ________ Page 15__ 815-226-9353

Gust John Foods & Products Corp ___________ 630-879-8700

ICE-MAKING EQUIPMENT/REPAIR & SERVICE

LIQUOR-WHOLESALE

PAPER-PRODUCTS

Mackay Heating & Mechanical _____ Page 03__ 847-381-0448

Peerless Liquors _________________________ 773-378-3908

Ramar Supply Co _______________ Page 14__ 708-233-0808

ICE-SCULPTURE

LOGISTICS COMPANIES

PARTY-FAVORS & SUPPLIES

AAA Nadeau’s Ice Sculptures _______________ 708-366-3333

Perishable Distribution Solutions ____________ 888-491-1641

Ramar Supply Co _______________ Page 14__ 708-233-0808

INSURANCE

MEAT PROCESSING EQUIP SALES & SERVICE

PASTA-FRESH AND FROZEN

Heil & Kay Insurance Agency ______ Page 23__ 847-259-1421

LPS Corp _____________________ Page 24__ 847-451-2222

Pastafresh Home Made Pasta ______________ 773-745-5888

Jos Cacciatore & Company _______ Page 06__ 312-264-6022

Berkel Midwest __________________________ 800-921-9151

PASTRIES-WHOLESALE

Northern Illinois Insurance ________ Page 15__ 815-226-9353

MEAT-SMOKED

Gerhard’s European Desserts _____ Page 36__ 847-234-0023

Caro Insurance Services___________________ 708-745-5031

Nueske Applewood Smoked Meats __________ 800-382-2266

PATIO HEATERS

Clermont Specialty Managers _______________ 800-504-7012

MEAT-WHOLESALE

TNG Industries __________________________ 708-449-1100

Concklin Insurance Agency_________________ 630-268-1600

Devanco Foods _________________ Page 13__ 847-228-7070

PATTY MACHINES/FOOD FORMERS

ISU Northwest Insurance Services ___________ 888-366-3467

Meats By Linz __________________ Page 35__ 708-862-0830

Berkel Midwest __________________________ 800-921-9151

Society Insurance ________________________ 888-576-2438

Russo Meat & Pizza Supply _______ Page 18__ 708-385-0500

PAYROLL COMPANIES

The Horton Group ________________________ 312-917-8610

Anichini Brothers _________________________ 312-644-8004

BeneﬁtMall ____________________ Page 28__ 469-791-3409

Olympia Maintenance _____________________ 708-344-0344

INSURANCE SERVICES

Buedel Fine Meats & Provisions _____________ 708-496-3500

PAYROLL SERVICE

GREEK FOOD PRODUCTS

Northern Illinois Insurance ________ Page 15__ 815-226-9353

MEDICAL SUPPLIES

Payville Usa The Hero’s of Payroll __ Page 16__ 630-366-2600

Olympia Foods _________________ Page 04__ 773-735-2250

Clermont Specialty Managers _______________ 800-504-7012

Afﬁrmed Medical Service __________________ 847-322-9185

PEST CONTROL/PEST ELIMINATION

GYROS

Farmers Insurance-Mark Holihan ____________ 847-823-6800

MENUS-CUSTOM PRINTED

Mc Cloud Services ______________ Page 35__ 800-332-7805

Devanco Foods _________________ Page 13__ 847-228-7070

INTERIOR DECORATORS & DESIGNERS

Accurate Printing_________________________ 708-824-0058

Presto X Pest Control _____________________ 888-627-5772

Olympia Foods _________________ Page 04__ 773-735-2250

Sarfatty Associates _______________________ 847-920-1100

MILK

PHOTOGRAPHY

Taft Foodmasters _______________ Page 29__ 212-644-1974

ITALIAN BEEF

Instantwhip Chicago _____________ Page 37__ 800-933-2500

Al MacDonald Photography ________________ 630-283-0038

HAMBURGER PATTY MANUFACTURER

Devanco Foods _________________ Page 13__ 847-228-7070

MURALS-INTERIOR CUSTOM

PICKLES & RELISH

Devanco Foods _________________ Page 13__ 847-228-7070

Papa Charlie’s__________________ Page 20__877-522-PAPA

MEK Design ____________________________ 847-858-1540

Vienna Beef ____________________________ 773-278-7800

Kaluzny Bros Inc _________________________ 815-744-1453 GREASE TRAPS SERVICE & CONSULTING Mahoney Environmental ___________________ 800-892-9392 GREASE-EXHAUST CLEANING Airways Systems_________________________ 630-595-4242 Averus _________________________________ 800-393-8287 Enviromatic Corporation of America __________ 847-729-8000

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PIZZA SUPPLY DISTRIBUTORS

Losurdo Inc _____________________________ 630-833-2828

SEWER(MAINT)-RODDING & JETTING

John Manson & Associates _________________ 773-278-8280

Russo Meat & Pizza Supply _______ Page 18__ 708-385-0500

RESTAURANT EQUIPMENT & SUPPLIES

Tierra Environmental _____________ Page 16__ 888-551-1998

Waco Manufacturing ______________________ 312-733-0054

Anichini Brothers _________________________ 312-644-8004

C & R Restaurant Service _________ Page 23__ 312-850-1818

SHEET METAL FABRICATION

TAMALES

PIZZA-FROZEN

Custom Cooler & Freezer _________ Page 10__ 630-879-3131

C & R Restaurant Service _________ Page 23__ 312-850-1818

Supreme Frozen Products _________________ 773-622-3777

ILTaco ________________________ Page 11 __ 312-421-3000

Olympic Store Fixtures ___________ Page 33__ 773-585-3755

SHIPPING SERVICES

TEA-ORGANIC WHITE

PLAQUES

Quill.com ______________________ Page 21__ 847-876-4115

Perishable Distribution Solutions ____________ 888-491-1641

Dewdrop Tea ____________________________ 630-335-7806

Classic Design Awards ____________________ 847-470-0855

Ramar Supply Co _______________ Page 14__ 708-233-0808

SHORTENING

TOFU PRODUCTS-ALL TYPES

PLUMBING SUPPLIES

Zepole Restaurant Supply ________ Page 17__ 630-783-1239

Columbus Vegetable Oils _________ Page 09__ 773-265-6500

Faucet Shoppe The _____________ Page 27__ 773-478-3890

Berkel Midwest __________________________ 800-921-9151

SIGNAGE-INDOOR & OUTDOOR

POINT OF SALE SUPPLIES

RESTAURANT EQUIPMENT REPAIR SERVICE

American Graphics ______________ Page 21__ 888-774-6270

Western Business Systems _______ Page 10__ 773-878-7200

CSI - Coker Service Inc __________ Page 23__ 888-908-5600

SIGNS

Schmaus Cash Register & POS _____________ 847-675-6066

Mackay Heating & Mechanical _____ Page 03__ 847-381-0448

Classic Design Awards ____________________ 847-470-0855

POINT OF SALE SYSTEMS

Accu-Tech ______________________________ 847-658-8440

SILVERWARE & DINNERWARE

Ignite Payments R Us ____________ Page 05__ 847-845-6667

Berkel Midwest __________________________ 800-921-9151

John Manson & Associates _________________ 773-278-8280

Western Business Systems _______ Page 10__ 773-878-7200

Cobblestone Ovens ______________________ 847-635-0172

SLICERS-SALES & SERVICE

HotSauce Technologies ___________________ 312-623-6007

Hobart Corporation _______________________ 847-631-0070

LPS Corp _____________________ Page 24__ 847-451-2222

LCSI, Inc _______________________________ 847-836-0194

Mechanical 24 ___________________________ 847-987-9738

Berkel Midwest __________________________ 800-921-9151

Merchants Solutions ______________________ 708-449-6650

RESTAURANT EQUIPMENT-NEW & USED

Maestranzi Brothers ______________________ 708-867-7323

NB Services of Illinois _____________________ 773-519-1961

Bob King Auctions _______________ Page 40__ 847-458-0500

SMOOTHIE MACHINES

Resource Point of Sale ____________________ 773-252-5500

March Quality Used & New Equip___ Page 11 __ 800-210-5895

Blendtec _______________________________ 800-253-6383

Retail Control Solutions ___________________ 630-521-9900

RESTAURANT REAL ESTATE SALES

SOAPS & DETERGENTS

Schmaus Cash Register & POS _____________ 847-675-6066

John Moauro/Realty Executives _____________ 708-361-1150

Lee’s Chemical Solutions _________ Page 33__ 844-550-5337

SilverWare POS _________________________ 888-510-5102

Kudan Group Inc _________________________ 312-575-0480

SOCIAL MEDIA SERVICES

TEEPOS Torres Electronic Equip ____________ 773-862-9181

Nick Dibrizzi/Coldwell Banker _______________ 708-562-9328

Stick Out Social_________________ Page 32__ 312-655-9999

POPCORN-EQUIPMENT & SUPPLIES

Pontarelli & Company _____________________ 847-778-3571

SOFT SERVE-ICE CREAM/EQUIP & SUPPLIES

Gold Medal Products _____________________ 800-767-5352

Porter House Properties ___________________ 847-942-2291

Kool Technologies _______________ Page 30__ 630-483-2256

PRESSURE WASHING

RESTAURANT-DESIGNERS

Taylor Freezers and Equipment _____________ 888-942-0777

Mahoney Environmental ___________________ 800-892-9392

A D E Foodservice Equipment ______________ 630-628-0811

SOUP BASES

Olympia Maintenance _____________________ 708-344-0344

Losurdo Inc _____________________________ 630-833-2828

Soupbase.com _________________ Page 26__ 216-381-9916

PRINTING-CUSTOM ITEMS

Sarfatty Associates _______________________ 847-920-1100

SOUPS

Accurate Printing_________________________ 708-824-0058

RESTAURANT-EQUIPMENT MANUFACTURING

Vienna Beef ____________________________ 773-278-7800

PRIVATE LABEL FOOD MANUFACTURERS

Emberglo______________________ Page 12__ 773-604-8700

SPICE BLENDS

E Formella & Sons ______________ Page 08__ 877-598-0909

RESTAURANTS

Famar Flavors ___________________________ 708-926-2951

PRODUCE DISTRIBUTORS

La Scarola Restaurant ___________ Page 30__ 312-243-1740

STAINLESS STEEL EQUIPMENT & REPAIR

Premier Produce _________________________ 847-678-0780

Pita Inn Restaurants ______________________ 847-677-0211

C & R Restaurant Service _________ Page 23__ 312-850-1818

PROMOTIONS

SALAD-DRESSINGS & OILS

STEAM CLEANING

Phoenix Tofu ___________________ Page 18__ 773-784-2503 TOMATO PRODUCTS Pastorelli Foods _______________________ 800-SOS-AUCY TRADE PUBLICATIONS Food Industry News ______________________ 847-699-3300 TRUCK GRAPHICS American Graphics ______________ Page 21__ 888-774-6270 TRUCK-REFRIGERATED DCI Central ____________________ Page 27__ 800-468-7478 TRUCK-SALES & SERVICE DCI Central ____________________ Page 27__ 800-468-7478 TRUCK-SALES NEW & USED D & S Truck Center ______________ Page 12__ 708-352-5551 TURKEY BURGERS Love Me Tenders _______________ Page 03__ 773-502-8000 TV SALES, SERVICE & INSTALLATION BKS Enterprises _________________________ 847-352-1118 Prime Time Sports _______________________ 847-637-3500 UNIFORMS-ALL TYPES Ajax Linen & Uniform _____________________ 800-244-4000 Valley Linen Supply_______________________ 630-897-4474 UPHOLSTERERS Vinyl Pro Company ______________ Page 12__ 708-505-2001 UPHOLSTERY CLEANING Sexton Complete Care ___________ Page 20__ 847-827-1188 VALET PARKING SERVICES Start Parking Company ____________________ 312-595-5790 VEGETARIAN FOODS Taft Foodmasters _______________ Page 29__ 212-644-1974 VENTILATING-SYTEMS CLEANING

Illinois Dept of Agriculture _________ Page 34__ 217-785-7799

Columbus Vegetable Oils _________ Page 09__ 773-265-6500

Mahoney Environmental ___________________ 800-892-9392

PUBLISHING

Tec Foods Inc __________________ Page 32__ 773-638-5310

Olympia Maintenance _____________________ 708-344-0344

Food Industry News ______________________ 847-699-3300

SANITATION TRAINING

STORE REPAIRS

RE-UPHOLSTERY

Illinois Restaurant Association _____ Page 22__ 312-787-4000

Blue Line Store Repair ___________ Page 25__ 708-652-3355

Chicago Booth _________________ Page 37__ 773-378-8400

SATELLITE TV SYSTEMS

SUPERMARKET & DELI EQUIPMENT

REFRIGERATION EQUIP SERVICE & REPAIR

Prime Time Sports _______________________ 847-637-3500

Leach Food Equipment Dist _______ Page 37__ 815-712-7707

CSI - Coker Service Inc __________ Page 23__ 888-908-5600

SAUSAGE

SUPERMARKET EQUIP SALES & SERVICE

Mackay Heating & Mechanical _____ Page 03__ 847-381-0448

Anichini Brothers _________________________ 312-644-8004

LPS Corp _____________________ Page 24__ 847-451-2222

Accu-Tech ______________________________ 847-658-8440

Crawford Sausage _______________________ 773-277-3095

SUPERMARKET INTERIORS

Mechanical 24 ___________________________ 847-987-9738

Red Hot Chicago_________________________ 800-249-5226

MEK Design ____________________________ 847-858-1540

REFRIGERATION UNITS

Vienna Beef ____________________________ 773-278-7800

SUPERMARKET- EQUIPMENT/ NEW & USED

Fogel Factory Direct/UFFB ________ Page 28__ 847-616-0711

SAUSAGE MAKING EQUIP SALES & SERVICE

Berkel Midwest __________________________ 800-921-9151

REFRIGERATION-EQUIP/COMMERCIAL

LPS Corp _____________________ Page 24__ 847-451-2222

SURVEILLANCE-SYSTEMS

Custom Cooler & Freezer _________ Page 10__ 630-879-3131

SBA LOANS

TEEPOS Torres Electronic Equip ____________ 773-862-9181

Fogel Factory Direct/UFFB ________ Page 28__ 847-616-0711

Ridgestone Bank________________ Page 18__ 262-789-1011

SYRUP-PANCAKE & WAFFLE

RENDERER-RECYCLING

SCALE SYSTEMS

Gust John Foods & Products Corp ___________ 630-879-8700

WOOD FLOOR CLEANING & INSTALLATION

Airways Systems_________________________ 630-595-4242 Averus _________________________________ 800-393-8287 Olympia Maintenance _____________________ 708-344-0344 WALK-IN COOLER REPAIR & MAINTENANCE Mackay Heating & Mechanical _____ Page 03__ 847-381-0448 WALK-IN COOLERS AND FREEZERS Custom Cooler & Freezer _________ Page 10__ 630-879-3131 WAREWASHING PROGRAMS Lee’s Chemical Solutions _________ Page 33__ 844-550-5337 WEBSITE DESIGN Americaneagle.com ______________________ 847-699-0300 WELDING & FABRICATING KOP Ind. Welding & Fabrication ____ Page 20__ 630-930-9516 WHIPPED CREAM Instantwhip Chicago _____________ Page 37__ 800-933-2500

Mahoney Environmental ___________________ 800-892-9392

TEEPOS Torres Electronic Equip ____________ 773-862-9181

SYRUP-SUGAR FREE

Sexton Complete Care ___________ Page 20__ 847-827-1188

REPAIRS-ALL TYPES

SCALES

Gust John Foods & Products Corp ___________ 630-879-8700

WORKERS COMP INSURANCE

Blue Line Store Repair ___________ Page 25__ 708-652-3355

Berkel Midwest __________________________ 800-921-9151

T-SHIRTS-CUSTOM PRINTED

Northern Illinois Insurance ________ Page 15__ 815-226-9353

RESTAURANT EQUIPMENT

NB Services Of Illinois ____________________ 773-519-1961

DLS Custom Embroidery __________________ 847-593-5957

Farmers Insurance-Mark Holihan ____________ 847-823-6800

Manitowoc Foodservice __________ Page 07__ 727-569-1111

SEATING

TABLES-ALL TYPES

YOGURT & SOFT SERVE EQUIPMENT

FSI/Foodservice Solutions _________________ 847-719-6088

Waco Manufacturing ______________________ 312-733-0054

Chicago Booth _________________ Page 37__ 773-378-8400

Kool Technologies _______________ Page 30__ 630-483-2256

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Food Industry News® August 2014

CLASSIFIEDS

To place a classified ad, call 847-699-3300; All major credit cards accepted

CHICAGOLAND’S BEST LOCATIONS FOR SALE 24 HOUR VOICEMAIL

Email—nick.dibrizzi@cbexchange.com

Only From

NEW - CHICAGOLAND AREA Fast food, $3,000 per day Established for years. Qualiﬁed buyers only. WESTERN SUBURBS - LAGRANGE AREA ON OGDEN AVENUE Fast food-drive in, corner stoplight intersection 3,000 +/- SF, seats 50, parks 20 For Sale/For Lease CHICAGO - TAYLOR STREET Come & join famous Taylor Street corridor Home of the original Rosebud, Tuscany, Al’s Beef, Pompei Baker, Bacci, Ferrara Bakery. Turn key, one-story restaurant, 2,365 SF, seats 50. Lot 3,540, parks 4. Everything new and shiny, must see to appreciate. Available real estate. Owner motivated to sell!

SOUTHWEST SUBURBS ON LINCOLN HWY

MEMBER: CRBA

Class A elegant, newer free standing restaurant-bar 7,959 SF bldg on 1.4 acre. It has a restaurant dining area, large u-shaped bar, banquet room, 2 high end kitchen lines, an outdoor bar and covered patio area. Seating capacity is 326 inside and 170 in the patio area. Ready for any dining-bar concept. Asking price for Real Estate, Fixtures & Equipment: $2,995,000.

VILLA PARK ON ST. CHARLES ROAD Free standing 1,663 SF fast food bldg. Diner, drive-in on 10,000 SF lot. Seats 60; parks 25. Completely remodeled in 2010 For Real Estate, Fixtures & Equipment $359,000. Also avail. for lease $16/SF NNN

Nick Di Brizzi 888-317-7721

NORTHWEST SUBURBS Bar-Pub-Grill Trophy 3,000 SF turn-key. Sit-down, oval shape bar. Dining area-Large outdoor patio. 4 poker machines. Real $$$ Maker. Business only $295,000 with 50% down. SOUTHWEST SUBURBS-ORLAND PARK Class A elegant, free standing 8,000 SF rest-bar-banquet turn-key plus outdoor patio Seats 280 plus 100 outdoor patio Parking for 300+/-. Ready for any fine dining bar concept. For Lease, Triple Net NNN $25 per sq ft; Real Estate taxes $7.75 per sq ft. SOUTHWEST SUBURBS 2301 W. Jefferson Street/U.S. Route 52, Joliet Hard corner free standing fast food w/ drive-thru National Tenant Location 2,700 SF bldg/22,500 SF lot Price: For Sale $999,500; For Lease $24 per SF NNN WESTERN SUBURBS 312 Main Street, St. Charles 7,524 SF on 2nd floor; 5,880 SF lot Excellent St. Charles demographics In the heart of St. Charles restaurant-barentertainment district. Plenty of night time foot traffic. For Real Estate $595,000 PIZZA!!! PIZZA!!! PIZZA!!! Real $$$ Maker. Very well established Rosemont– excellent cash flow, low rent Roselle– drive-thru

BENSENVILLE ON IRVING PARK ROAD National Tenant Location

Corner, turn key free standing fast food restaurant with drive-thru. Presently operating as Brown’s Chicken & Pasta. Site was approved for a Popeye’s Chicken. 2,100 SF bldg., seats 40 on 97.47x150, 14,620 SF lot For Sale $495,000; For Lease $18 per SF NNN Real Estate taxes $6.29 per SF

NEW - SOUTHWEST SUBURBS TINLEY PARK Turn key 1,500 SF 50’s diner style, brand new Turn key, fully equipped restaurant Can be used as a breakfast/lunch concept or any fast food concept. WESTERN SUBURBS Hot location Bar-Grill, free standing, 5,200 SF $1,500,000 in gross sales; $200,000 cash ﬂow Sales veriﬁable and documented Rent $10,000 +/- Asking Price $450,000 OAKBROOK Turn-key, fully equipped. 8,500 SF Asking $35 NNN & $9.30 for tax & CAM LOMBARD Free standing 7,000 SF plus 3,000 SF lower level on 1.5 acres. Seats 300, parks 150. Turn key everything new & shiny. Offered at $16 per SF NNN

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

Contact Tom Traina tom@eatz-associates.com 1-847-651-3834 www.eatz-associates.com www.eatz-resales.com High Volume Pizzeria – Lincoln Park • Ave weekly sales $12,500 + • Rent $5,300 • Asking $199k Restaurant and Bar – Lincoln Square • Approx. sales $360k • Great Patio with Fireplace • Seats approx. 90 • Price $225k Yogurt Franchise – Downtown Chicago • Located in a College building w/ street access • Sales $260k • Asking $159k Beef and Hotdog place with Bar – same owner 15 years – Far SW Subs • $300K Sales • Rent $2,850 • Asking $125k Tobacco and Liquor Store - Far North Subs • Rent $1,260 mth • 2013 sales $700K+ • Price $79K + Inv

Hot Dog, Beef and Gyros – SW Suburbs • Currently only open Mon- Sat 11-4pm • Sales $18k/mth • Rent $4,500 • Asking $65k Hot Dog and Beef – Far West • Rent $2,532 • Seats 24 • Asking $54,900 Healthy Food Franchise – ZERO Rent • Downtown Chicago- Michigan ave. • Ave monthly sales $25k • Asking $119k Jamba Juice Franchise - Chicagoland • 7-8 store package - Call for details Moe’s Southwest Grill – NW Subs • Sales $700k • Rent $8,200 • Asking $$199k Franchise Resale’s • Subways • Cold Stone Creameries • Red Mango • Papa Johns

REALPOUL REALTY “Commerce With Morality™”

2731 W. Touhy Ave. Chicago, Illinois 60645

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

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

GREAT BUSINESS OPPORTUNITIES, ETC.

BANQUETS - Fine Dining - Catering - Asking $1,095,000 ______Property and Business - 1.5 Acres - 230 Car parking- Don’t Miss it!______ BREAKFAST - Lunch only - Asking $119,000 __________ 6 Days Only; Excellent On-going Business; A Great Deal._________ COMMERCIAL - Ofﬁces and 3 Apartments - Asking $425,000 ___________________Sit Back and Relax - Just Collect Rent_________________ FAST FOOD - 4 Outstanding Deals - Asking from $69,000 to $155,000 ____________EZ to Run - Some Free Standing - All Money Makers____________ FRUIT MARKET - Long Established and Proﬁtable - Asking $549,000 __________Multi-Million Annual Business - Partnership Challenges___________ RESTAURANTS - 6 Super Locations - Asking from $170,000 to $2,250,000 __________With Property - Well Known - Unbelievable Opportunities__________ SPORT BARS - 4 Fantastic Locations - Asking from $795,000 to $2,100,00 _______Popular Destinations - With Property - From almost 1 to 3.5 Acres ___

Moreover, call us at (773) 743-2100 for:

1) Property Management, 2) FREE Market Evaluation of your business, 3) FREE FARMERSTM insurance quote

MEMBER: CRBA

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PONTARELLI ASSOCIATES

Chicago’s Premier Hospitality Real Estate Brokers

Real Estate Services Restaurant Brokerage Division

If you would like to speak with a consultant to buy, sell or lease your business or property; please call us at 312.575.0480 or visit us online: www.kudangroup.com

Vince Ferraro RESTAURANT/BAR

Famous Forest Park pub. Freestanding building with parking. Named in “100 BEST BARS” by Chicago Magazine. Fully equipped kitchen. Antique bar. Dining room. Patio. Capacity = 130. Liquor license = 2am/3am. Lease w/ renewal options. Owner retiring... Need enthusiastic new operators!! NEW PRICE! BIZ, FF&E @ $115K Total package w/ RE @ $595K

NEW LISTINGS West Loop - Confidential #655

Existing quick-serve pizzeria steps from United Center and a High School with open lunch. Features good sized kitchen, state of the art equipment and an existing pizza hood. Size: 1,700 SF Price: $244,900 (Business) Rental Rate: $2,650/Mo. (Net) Agent: Jarrett

River North - Confidential #364

Rare opportunity to own a newly renovated 2-story restaurant. Features a large bar

PROFITABLE BREAKFAST/LUNCH

on the 1st floor, a newer bar on the 2nd floor and a full finished basement with a 2nd hood.

Freestanding restaurant. Brick. Signalized corner. Signage. Seats 136. Parks 56. Great kitchen. Beautiful decor. Veriﬁable proﬁt with current hours of 7am – 3pm! Or...easy to extend hours and secure liquor license for your concept. Established 30 years. Well maintained...pride of ownership shows! REAL ESTATE, BIZ, FF&E @ $395K...OFFERS!!

Size: 2,250 SF (1st Floor) 2,250 SF (2nd Floor) Price: $395K (Business) Agent: Scott

West Town - 2700 W. Chicago Ave.

Two-level, fully-fixtured operating restaurant for sale in expanding area. Features 2 bars w/ tap systems, a walk-in cooler, black iron hood, 4 bathrooms and an 80 seat sidewalk cafe. Size: ~3,700 SF (2 floors) Price: $169K Rental Rate: $2,832.50/Mo. (Net) Agent: JC

TAVERN

Old Town - 1209 N. Wells St. - The Refinery

Northwest suburban tavern with 2am liquor license! Borders Chicago!! Freestanding, mixed-use building with 2 apartments, 2 garages and parking! TVs, pool table, videos, darts, ATM...got it all! Conﬁdential. BIZ & REAL ESTATE. $795K

Recently built bar/restaurant features all new equipment, mechanicals and plumbing. PPA, Incidental Liquor, Outdoor Patio & Retail Food licenses included. 5 parking spots too. Size: ~5,595 SF Price: $449,900 Agent: Jarrett

Ukrainian Village - 2500 W. Chicago Ave.

Bank-owned two-story special purpose real estate sale/lease opportunity with a new

FAST FOOD

Stoplight corner in near West suburb. Established 15 years. Seats 90. Parks 15. Patio. Solid lease. Spotless. BIZ, FF&E @ $150K

SITE

fully-built out restaurant in the basement. Zoning allows for expansion and residential units. Size: ~17,000 SF Price: $1.29M (Real Estate) Agent: Jarrett

FEATURED LISTINGS

Former “Cugino’s”, 1881 E. Oakton, Des Plaines. Seated 120. Parks 36. No FF&E. Paved lot, 13,200 sf. Well maintained building, 2,600 sf. Liquor license available. Fantastic location at Oakton & River! REAL ESTATE @ $695K

Lincoln Park - 1629 N. Halsted St. - Formerly Caminito Argentinian Rest. Restaurant/Bar available. Strong demographics, high traffic and pedestrian counts and good street visibility. Option to expand. FF&E available. Size: ~1,776 SF (Per Floor) Rental Rate: $32 (Ground) / $26 (Lower) Agent: JC

Andersonville - 5101 N. Clark St.

DELLS AREA

Fully-fixtured and built-out restaurant. Corner location with great visibility. Features full basement with coolers & complete equipment package.

Turn-key operation, fully equipped with liquor license. Freestanding building with upper level living quarters. Located on a large, paved lot in booming Plover, Wi. Loyal local customer base plus tourists! Owner retiring after 28 years! Call for details. REAL ESTATE, BIZ, FF&E @ $387.5K

Size: 3,100 SF (Per Floor) Price: $99K Rental Rate: $33/SF (Net) Agent: Jerrod

Loop - 5 S. Wabash, 3rd Floor - Formerly Yonder

Newly remodeled and fully equipped restaurant located in Mallers Building of Jewler’s Row. Great visibility near Wabash/Madison L-stop. Perfect for any casual breakfast/lunch concept.

ELSTON & FOSTER

BAR/INVESTMENT

LOOK! NW side, Chicago. Freestanding, mixed use building on double lot! Vintage full service bar with decades of history and loyal patrons... Area’s “Hot Spot”! Includes 5 room, 3 bedroom apartment and 7 room, 1 bedroom apartment. Conﬁdential. Call for details. REAL ESTATE BIZ & BIZ @ $650K

UPSCALE DINING

Excellent reputation. Located in prime spot of active center in affluent NW Suburb. High volume with verifiable, profitable financials. Fully equipped and fixtured. Perfect for chef/owner. CONFIDENTIAL! Business, FF&E @ $260K

MORE LISTINGS AVAILABLE–CALL! SELLING? ALWAYS CONFIDENTIAL!

VinceF@realtychicago.com

CALL 847/778-3571 MEMBER: CRBA

august 41-48.indd 45

Size: 3,332 SF Price: $149K (Assets) Rental Rate: $3,605/Mo. (Gross) Agent: Scott

Re Pr duc ice ed !

Stoplight corner. Parking lot. Fully equipped. Great lease. Seats 30. Perfect for fast food or coffee shop! Turn Key @ $25K

Kudan Group twitter.com/RestaurantRE

Loop, North - 209 W. Lake St.

Divisible space available for retail, office, gallery or restaurant tenant. Existing black iron allows for restaurant concept. Stunning 18’ ceiling on 1st floor. Size: 2,890 SF (1) 3,065 SF (2) 2,810 SF (LL) 500 SF (Mezz.) Rental Rate: $30/SF (Gross) Negotiable Agent: Scott

Loop, South - 1250 S. Michigan Ave. - Crave Cafe & Lounge

Newly built-out cafe/lounge. Features a 50’ wrap around marble bar with top-of-the-line equipment: convection oven, soup chaffe, shake machine and more. No existing black iron. Size: 1,800 SF Price: $99K (Business) Rental Rate: $29.33/SF (Net) Agent: Jarrett

North Center - 3925 N. Lincoln Ave. - Hanami Sushi

Contemporary sushi lounge near bustling six corners at Irving Park, Lincoln & Damen. Great street presence on busy Lincoln Ave with high traffic counts. Size: 1,250 SF Price: $79K (Business) Rental Rate: $29.59/SF (Net) Agent: JC

Willow Springs - 8989 Archer Ave. - Courtright’s Four-star restaurant set on two acres of woodland. Features custom redwood wine cellar, two event spaces, two fireplaces, floor to ceiling windows, outdoor garden and gazebo. Size: 11,188 SF on a 88,905 SF Lot Price: $2,100,000 (Real Estate) Agent: Jerrod Kudan Group, Inc. 156 N. Jeﬀerson St., Ste. 101 Chicago, IL 60661

MEMBER: CRBA

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FIN ad 139 Ashland.ai 7/10/2014 10:53:42 AM

Food Industry News® August 2014

Page 46

PIZZERIA FOR SALE

MORTON

139 E. Ashland Ave.

For Sale Restaurant/Retail Building

Excellent off-interstate location for restaurant or retail. Current tenant moving to new location freeing up an excellent footprint for maximum traffic counts and visibility. 5,288 sf building currently housing restaurant. Great business area just off I-74 includes Walmart, Best Western, Farm & Fleet, several more hotels and restaurants. Truly premium location on 2.47 acre site. $1,299,000

CMY

MEMBER: CRBA

For More Information Contact:

Justin Ferrill 309-642-1009

jferrill@cbcworldwide.com

HONIG-BELL

www.cbchonigbell.com

PEORIA HEIGHTS 4606 N. Prospect

For Sale Restaurant Business & Building True turn-key opportunity to own an upscale full-service restaurant and bar. All equipment is owned-no leases to assume. High end finishes, first class kitchen. All staff and management staying on with new owner. The building features a full second floor for private group events, parties, and lease out. Upstairs features walk-out patio, bar and beautiful sitting areas. Rare chance to own in area’s prominent dining/shopping arena. $950,000

CMY

MEMBER: CRBA

For More Information Contact:

Justin Ferrill 309-642-1009

jferrill@cbcworldwide.com

HONIG-BELL

www.cbchonigbell.com

FAST CASUAL

Well established salad and wrap concept. Five years. 2,200 sq. ft. Seats 50. Turnkey operation. Fully equipped. Outdoor patio. Located in Glenview. High trafﬁc outdoor mall with movie theater and other large anchor tenants. Priced to sell $78k. CALL for info. 708-975-0035

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SMALL TOWN NEIGHBORHOOD TAVERNS AVAILABLE FOR SALE LaSalle/Peru Area COZY DOWNTOWN BAR In business since 1946. Steady clientele. Outdoor patio. Upstairs apartment Plenty of parking. Asking $109,900 NIGHTCLUB ATMOSPHERE Large clientele. Solid wood original bar with brass rail. Music & dancing. Large upstairs apartment. Parking. Asking $149,900

FIN ad 4606 N Prospect.ai 7/10/2014 10:38:50 AM

Bloomington Pizzeria in Business for 22 Years Nationally recognized for innovation, fully equipped, well maintained, unlimited plaza parking. Dine in, carryout, and delivery. Group accommodations and Extensive Memorabilia. Contact us at rataha2@hotmail.com

NEIGHBORHOOD SPORT BAR Gaming available. Kitchen and large bar area. Bar & all ﬁxtures included. Full basement. Parking available on property. Asking $138,000

Coldwell Banker Today’s Realtors Wendy Fulmer 815-252-8280 wfulmer@live.com

COMMERCIAL/RESIDENTIAL BUILDING Tavern with Real Estate. Corp. license with 4am and public place of amusement license. Total of 11 units in 3 adjoining buildings. 7000 N. Clark area, Rogers Park. Property is 100x100. All brick. Has driveway and 3 car garage. Tavern is 1,200 sq ft. $1,035,000 •••••••••••••••••••••••••••••

10,400 sq. ft. warehouse 5 parking spaces. 4131-33 N. Rockwell, Chicago Heavy duty electric. 600 amp service - 3-phase. Beautiful area / Residential 150 ft. to scenic Chicago River $1,025,000 •••••••••••••••••••••••••••••

Call Wesley at 773-671-1273

Barb Kuzma 815-343-1433 bkuzma9@comcast.net

FOR SALE

Banquet Hall. SW Suburb. Well established. Busy location. 7,000 sq. ft. bldg, Seating 300+ building on 1 acre lot. Property and business. Conﬁdential. Priced at $1,600,000

708-543-4607 Supper Club/ Well Established

On the shores of Lake Superior in Washburn, Wi. Retiring after 41 years. Make offer.

Call Deanna 262-939-3905

7/14/14 8:33 AM

Food Industry News® August 2014

PIZZERIA FOR SALE Glenview - Northbrook TURNKEY OPERATION Established pizza business 10 years. BYOB 6 tables, 20 seats. Pick-up & delivery. Viofﬁce1990@gmail.com

847-477-7876 Ask for Mr. Boone

Restaurants Located in Starved Rock Area Monari’s 101 Club in business since 1964

Includes building with 3 bdrm apartment, large parking lot and 25x30 metal building. Great 5 star Yelp rated business. $395,000. #08240025 Call Tom Guttilla at 815-252-7366

BUSINESS OPPORTUNITIES

ITALIAN TRATTORIA

• Est. over 15 years. Great sales. Oak Brook area. • Asking upper $300K. Business only. Call for details.

THE LAUNCHING PAD

Famous drive-in. Free standing building w/ drive-thru. Property, FFE and Giant for sale! Asking $469K •

AUTO PILOT

Newly remodeled. Free standing. 4,000 sq. ft. Restaurant + bars with 4am liquor license. Parks 50 plus. Favorable lease with option to buy property. Absentee owner. Asking $300K.

FAST FOOD

Free standing w/ DriveThru. Stoplight corner. Easy Access. Steady customer ﬂow w/ great trafﬁc. Prop & business. All for $349,900 OBO.

PANCAKE HOUSES AVAILABLE

•

4,500 sq. ft. free standing facility. Seating for 150. Very favorable lease. Long time established. Western burbs location. Business only. Onsite parking for 50+ vehicles. Asking $249,900 OBO Chicago location. 3,000 sq. ft. Seats 120. Long term, favorable lease. Asking $124,900

RESTAURANT W/ BANQUETS Located in Western burbs. Est. 30 yrs. 6,000 sq. ft. Offered w/ or without property. Seating for approx. 250+ w/ banquet room.Possible seller financing. Call for details.

JUST LISTED

“ON THE ROAD AGAIN” Free standing, famous fast food drive-in with 1950’s memorabilia & theme. Local favorite Known for burgers, fries and shakes. Seats 80. Parks 90. Property and business $679K.

Unique Turn Key Restaurant / Steak House

High trafﬁc location. Fully Equipped. Seats 125. Outdoor patio. Lot holds 50 cars. New price $265,000 #08265017 Call Wendy Fulmer at 815-252-8280 or Bob Huber 815-228-1099

Coldwell Banker Today’s Realtors, LLC 2409 Fourth Street, Peru IL 61354

PIZZERIA / BAR

NE Lake County. Signalized corner. Almost 70 yrs. of consistent success. Seats: 150. Parks: 50. Business and Real Estate $890,000 The numbers are there. Must qualify. John P. (224) 730-1953 CBS Realtors MEMBER: CRBA

august 41-48.indd 47

PORTER HOUSE PROPERTIES “a cut above”

Looking to buy or sell? Call Dan!

Info@PorterHouseProperties.com

Dan Porter (847) 942-2291

DELI FOR SALE, ITASCA Busy Deli in Large 485,566 sq ft 25-story Class A Office Tower Mon—Friday 8am -3pm + Catering Accounts. $99,000 + Franchise Fee

Partial Financing Available from existing owner to qualified party w substantial down payment.

Restaurant Experience Required

Established 25 yrs! Recently redecorated dining area, kitchen equipment includes 2 convection ovens, hoods over combo oven/stove/ grill; Panini grill; walk-in cooler, upright coolers and freezers, automatic slicer, microwaves, SS worktables, dough mixer, built-in 4-well steam table, portable salad bar. Two new touchscreen cash registers, tables, chairs, counters, TV, etc. Training included. Manuals, videos, checklists, supplier agreements, online ordering. Contact: Vivian 630-279-9809 e-mail: info4Utoday@aol.com website: elliottsoffbroadway.com

FOOD INDUSTRY NEWS CLASSIFIED RATES THE #1 BEST READ AND USED TRADE PUBLICATION IN THE MIDWEST!

2” x 2”......................................... $50 4” x 2” .......................................... $100 6” x 2” .......................................... $150 4” x 4” .......................................... $200 4” x 5” .......................................... $250 4” x 6” .......................................... $297

FAMILY DINER

•••••••••••••••••••••••••••••••

Page 47

SOL

4” x 8” .......................................... $397

• Long-time established. Seats 80. In booming area. Great location. Business only. Asking $199,900.

4” x 10” ........................................ $497

COMMUNITY FAVORITE

10” x 6” ........................................ $662

• Restaurant w/ bar/banquets. American contemporary menu. Steaks, chops, seafood and comfort food! Known for its BBQ ribs. 4-Star rated upscale restaurant with casual flare. • Approx. 7,000 sq. ft., seats 230 w/ parking. Real cash cow. Newly remodeled. Turn key. Cozy & warm atmosphere. High value. Low rent. Long term lease. Owner retiring. Upper $600K’s

HIBACHI Est. over 14 yrs. Seats over 350 w/ banquet room. Facility 11,000 + sq. ft. on 2.2 acres. High volume sales. Very confidential. Call for details.

Thinking of Buying or Selling? Call John Moauro!

Ambassador

9999 West 143rd Street Orland Park, IL 60462

Broker/Appraiser Always Conﬁdential

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

FULL PAGE .....................................call

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■ Casual Dining ■ Fast Food ■ Quick Service ■ Fine Dining ■ Pizzerias ■ Country Clubs ■ Golf Courses ■ Casinos and Racetracks ■ Ethnic Restaurants ■ Bars, Taverns, Nightclubs ■ Culinary Schools ■ Institutional operations ■ Healthcare Facilities

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