Food industry news august 2016 web edition

FOOD INDUSTRY NEWS aUgUST 2016

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INDUSTRY NEWS chicagoland’s only food industry trade publication since 1982

founded 1982

august 2016

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around chicago: ..........................17 people selling the industry .......... 38 chef profiles .................... 30, 36, 39 chicagoland news ....................... 12 classifieds................................. 44 dining with Ms. x ........................... 4 directory .................................. 41 national news..............................14 news nuggets ............................. 19 travel: berMuda ........................... 6

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londonhouse chicago North Michigan Avenue and Wacker Drive is renowned as the place where the Magnificent and Cultural Miles begin. In Chicago’s magnificent new LondonHouse Chicago, 85 E Wacker Drive, a luxury lifestyle hotel, guests will discover a new level of enjoying the best of Chicago in a prime location.

Beginning in Spring 2016, LondonHouse Chicago, combined classic and contemporary architecture, modern design, sweeping vistas, distinctive history, unique amenities and luxury service with a landmark location to create a new icon in Chicago hospitality. Guests can enjoy cocktails at Bridges Bar, overlooking the drawbridges of the famed Chicago river.

LH, Chicago’s only tri-level rooftop bar, offers a unique indoor and outdoor dining experience, reimagined American cuisine and a variety of specialty drinks. For your special occasion, reserve the top-level private Cupola, offering 360 degree views of Chicago.

The LondonHouse Chicago health and wellness floor has state-of-the-art fitness equipment and a full service spa, offering relaxing massage and therapeutic treatments, as well as manicure and pedicure services.

LondonHouse Chicago’s 13 unique spaces for meetings and events include the stunning Juliette grand ballroom with floor to ceiling windows along the river, Étoile, their 21st floor private dining room with an open-air terrace and remarkable river views, as well as a variety of other flexible spaces for events of any size. With 452 beautifully appointed and graciously sized guest rooms and suites, 25,000 square feet of catering, social, and event space with stunning skyline views from virtually every window, LondonHouse Chicago’s venues provide the ideal location for sophisticated needs.

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Join thousands of independently owned restaurants already saving!

Joining is fast, easy and free.

Call now to start saving: Office: 847-824-6941 733 N. Lee Street, Suite 200 Des Plaines, IL 60016

The POWER of MANY WORKING as ONE.

“Our mission is to use the best products available, and being a member of GARC helps us to keep our food cost down.

Peter Bovis, Owner/Partner, Wildberry Pancakes and Cafe, Chicago Pictured with Peter is Mike Sakelaris, COO of GARC

“We love being part of GARC because of their philanthropic initiatives with its sister organization. It makes us feel good to give back to the community while keeping our food cost down. We think everyone should join.”

Sellia Georges and George Arvanitantonis, of Cupitol (Evanston), a new concept by Elly’s Pancake House Pictured with Sellia and George is Mike Sakelaris, COO of GARC

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Food Industry News® August 2016

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Waffle House - A Reliable Staple Waffle House is so consistently open that the Federal Emergency Management Agency determines hurricane damage by surveying the number of stillopen establishments. The cheap and tasty chain has an established record of catering to people low on funds or late night afterpartiers. “One of the reasons Waffle House resonates so much with patrons is it’s almost like going back in time while eating there,” said Lauren Hallow, concept analysis editor for restaurant consultancy Technomic. – Adapted from Adweek

Meatless Burger Hits Supermarkets

After four years of development and $182M in funding, Impossible Foods is launching its meat-like vegan burger in select restaurants. They expect to enter supermarkets in the next few years alongside traditional meats in the butcher case, CEO and founder Patrick Brown said. – Adapted from The Wall Street Journal

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Mark Braun, Associate Publisher Terry Minnich, Editor Cary Miller Advertising/Vice President 847-699-3300 x12 Paula Mueller Classifieds/Office Manager Nick Panos, Corporate Counsel Bob Zimmerman, Independent Advertising Consultant 312-953-2317 Food Industry News Issue 8, August 2016 (ISSN #1082-4626) is published monthly, $49.95 for a three-year subscription, by Foodservice Publishing, 1440 Renaissance Drive, Suite 210, Park Ridge, IL 60068-1452. Periodical postage paid at Park Ridge, IL, and additional mailing offices.

POSTMASTER: Send address changes to Food Industry News, 1440 Renaissance Drive, Suite 210, Park Ridge, IL 60068-1452. ___________________________ For advertising or editorial information, call

(847) 699-3300

or online: www.foodindustrynews.com This publication cannot and does not assume the responsibility for validity of claims made for the products described herein.

Copyright © 2016 Foodservice Publishing Co., Inc.

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FEAST AT THE FARM: A FARMER, A BAKER, A BREWER AND A CHEF

Saturday, August 6 from 2:30 p.m. - 11:00 p.m.

Featuring: Claudia Jendron: BREWSTER at Temperance Beer Co. Ellen King: Owner/Head Baker of Hewn Nicole Pederson: Executive Chef of Found Kitchen + Social House Andy Hazzard: Farmer and Owner of Hazzard Free Farms The feast begins at 6:30 p.m. with a family-style sit down dinner under the open sky that harkens back to historic seasonal farm feasts celebrating the impending harvest. The menu will feature a variety of local, seasonal fare prepared by Nicole Pederson of Found and Hewn’s Ellen King, served alongside a small batch of Temperance Beer Company beer brewed specially for this event, utilizing local heritage grain varieties. After dinner, around 8:45 pm, guests will return by bus to Hewn Bakery. Pick up and drop off at Hewn Bakery, 810 Dempster St, Evanston, IL. Transportation will be provided to Hazzard Free Farm, located just under 2 hours outside of Chicago in Pecatonica, IL. TICKETS: www.brownpapertickets.com/event/2560929

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What Message is Your Bathroom Sending?

DID YOU KNOW… 86% of adults in the United States equated the condition of a restaurant’s bathroom with the condition of its kitchen.

Furthermore, 75% of U.S. adults wouldn’t return to a restaurant with a dirty bathroom.1

Brand the Bathroom with the LYSOL® Brand Equity Program Year after year, LYSOL® is the most trusted household cleaning brand among Americans.2 Utilize the LYSOL® Clean & Confident signage program to subtly convey your commitment to restroom cleanliness to your customers.

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Foodservice Automated?

McDonald’s and Panera Bread are experimenting with automated systems that let patrons order without interacting with people, and startups including 24/7 Pizza Box, Burrito Box and Sushi Station are selling their fare

Certified PubliC ACCountAnts

from vending machines. “Automation is coming whether we want it to come or not,” said Andy Puzder, CEO of Hardee’s and Carl’s Jr. parent CKE Restaurants, which found in a recent test that consumers spend more when they order from machines.

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– Adapted from The Chicago Tribune

German Culinary Classics Reinvented

Schnitzel served with hummus alongside Israeli salad is just one of the hybrid dishes that is bringing German cuisine back to prominence in the US, where chefs are putting their own spins on wienerschnitzel, sauerkraut and spatzle. Other examples of German classics with a global twist include curry-cucumber chicken schnitzel and pastrami tacos with sauerkraut.

Food Industry News® August 2016

DINING WITH MS.X AUGUST 2016 BRICKS WOOD FIRED PIZZA 103 E. Front St. WHEATON, IL 630-784-4620. The Neapolitan Pizza is the specialty of the house. Founder Bill Wilson says “It’s pizza as it was meant to be,” thin crust pizza baked in an authentic wood fired brick oven. You can put anything you want on a pizza but in my opinion it’s the crust and the oven that make the pie. Specialties include a BBQ chicken & smoked Gouda pizza, very veggie pizza or the Prosciutto with baby spinach pizza with fresh mozzarella. Soup, salads and sandwiches are on the menu too. They also have locations in Lombard and Naperville.

BROWN’S CHICKEN 236 Ogden DOWNERS GROVE, IL 630-960-9282. You can’t find fried breaded gizzards in too many places, but they have them here and they are so good. You don’t have to put any sauce on them; eat as is. Order yourself some mushrooms and gizzards plus some chicken.

You can get chicken by the piece or as a dinner. The two piece chicken dinner was good for me with cole slaw and a biscuit. Their chicken is very tasty, I like their breading; it’s light.

MAX AND BENNY’S 461 Waukegan Rd. NORTHBROOK, IL 847-272-9490.

I went here on a Sunday and boy was it busy. There were people waiting in the bakery and outside to be seated. You will find all your Jewish specialties here like matzo ball soup, lox and bagels, egg salad, tuna salad and chicken in the pot along with a big selection of sandwiches. It’s hard to choose between the corned beef, pastrami or brisket. They also have good chopped liver and a big homemade bakery section with cookies, cakes, cheesecakes and brownies too. Check them out, they have everything!

PORTILLO’S 8832 W. Dempster NILES, IL 847-795-0600. If I say I’m going to Portillo’s, my co-workers always join me for lunch. Our top picks are the cheeseburger, Italian sausage, Polish or the hot dog. This time I picked up through the drive- thru. They are on it; there were a few employees working outside in the lane to keep the line moving. I ordered with one, paid the next one and picked up at the window where my order was checked. They even put a catering menu in the bag. I had the Polish which is a good size; it was longer than the bun with everything; mustard, onions, tomato, pickle, sport peppers and an order of fries. You can never pass up Portillo’s!

SUGARFINA 100 Oakbrook Center OAKBROOK, IL 855-SUGARFINA. This is their first store in Chicagoland. It’s an upscale gourmet candy boutique. They package the candies in cute plastic cubes or in small sample packages. Select a few cubes of chocolates or gummy products and they have a box specifically designed to fit each cube inside it. I tried some of the Robin Egg Caramels, Dark Chocolate Marshmallow Eggs and the Rainbow Raisins. The young man that waited on me did an excellent job explaining all the different candies, packaging and what they offer.

THE GRAND FOOD CENTRAL 605 Green Bay Rd. WINNETKA, IL 847-4466707. This is an attractive looking store with wood floors. It’s a good size, easy to get in and out. The have a large selection of grocery products, produce, flowers, full service soup and salad bar, meat & seafood department along with a deli & prepared food section and bakery. Their staff is very friendly and helpful offering great customer service. I picked up some grocery items, plants and Archway Ginger Snap cookies there. I haven’t had those cookies in years.

WILDWOOD TAVERN 6480 W. Touhy NILES, IL 847-677-6663. Tavern style casual restaurant with a big bar area and three spacious dining rooms. I like to sit in the screened porch area; it’s so airy and comfortable. I’ve tried a few things here; their thin crust pizza, nachos, the BBQ ribs and their burger. They do a nice job and the portions are generous.

Everyone raves about their skirt steak and brisket, so I must try that the next time I come in. Look for the owner Mark Friedman chatting and checking on his guests. He has a big following from his previous restaurant “Myron & Phil’s.

– Adapted from nrn.com

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Food Industry News® August 2016

Unripe Over 30,000 Sqft. of Quality Used and New Equipment Jackfruit: A Healthier Meat Alternative

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Upton’s Naturals, an independently-owned, ethical vegan company, Quality Used and New Foodservice Equipment is paving the way in a new category of meat alTHE MOST RESPECTED QUALITY ternatives with its introHours: USED & NEW EQUIPMENT DEALER 8:30 a.m. to duction of ready-to-eat, IN THE MIDWEST 5 p.m. Daily natural jackfruit. NaSaturday tive to Southeast Asia, 8:30 a.m. to We Deliver jackfruit is the world’s Noon Quality, Value largest tree fruit. Be& Service! neath its incredibly large and spiky exterior Visit Our Showroom 930 Fullerton Ave., Addison, IL 60101 is a mild-flavored, nutri630-627-3031 • 800-858-3931 ent-dense, plant-based Sé Habla Espanol • www.marchfoodequip.com meat substitute. When cooked up young (a.k.a.

Spices are Key Small businesses keep evolving. Competition, the net, and mergers not ripe) and seasoned right, this tropical fruit has dictate that you must use proven marketing strategies. the texture and taste of per- for Pairing with Marketing’s three simple objectives are simple: fect pulled pork or shredded Smoked Meats 1: Make sure you’re getting new customers chicken.

2: Motivate dormant customers to keep returning When picking wine “Doing what we believe in 3: Keep your active customers purchasing more –MB is the best part of this busi- to go with smoked and ness, and to us, success is cre- grilled foods, take a ating 100% vegan products cue from the spices and Gramma D’s Baked Beans with Available in Deli at Jewel • that can inspire meat-free sauces used, advises Bacon, Onions & Cheese Strack & Van Til • Ultra Foods meals,” shared Staackmann. Noah Singerman, service Savory combination of navy, kidney, butter “Unripe jackfruit is the source of an incredibly ver- director for three restaubeans…aka “Calico Beans,” generous portions of bacon, onions, aged cheddar satile and healthful meat alternative that is relatively rants in Charleston, S.C. cheese and spices…slowly oven-baked. foreign to the American market. We set out to make A sweet, tomato-based jackfruit easier to enjoy and more accessible to the sauce would go well with everyday consumer. The response from vegans and a sparkling rose such as non-vegans alike has been amazing.”

Patrick Piuse Val De Mer are, with the information Brut, while peppery beef they seek,” FMI President can pair with Hedges’ Call Now For Samples & Ordering Information: 800-510-3811 and CEO Leslie Sarasin CMS from Bordeaux, he said. – Adapted from Supermarket News Food MarKeTing services 630-833-3000 www.captainkens.com says. – Adapted from eater.com Industry groups in-

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Food Industry News® August 2016

Boelter Acquires Premier

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Boelter has acquired Minneapolis-based Premier Restaurant Equipment Company. The awardwinning Premier brings “a reputation for experience, excellence, and efficiency.” Combined with Boelter’s national footprint, Boelter Premier will be able better to serve customers, including restaurants, casinos, country clubs, grocery stores, and other foodservice operations.

The Boelter Companies, Inc., family owned and operated since 1929, has implemented projects for the Shedd Aquarium, Trump Tower, Northwestern Memorial Hospital and NBC Tower.

In addition to its Milwaukee and Minneapolis locations, Boelter also has offices in Missouri, Illinois, California, Maryland, Georgia, and Tennessee.

TRAVEL With Valerie Miller DESTINATION: BERMUDA on HOLLAND AMERICA SHIP: VEENDHAM

Cruise starts in Boston and ends in Boston You can book your air and cruise together with the cruise line Ships Route Wed: Hamilton, Bermuda Sat: Boston Thurs: Hamilton, Bermuda Sun: At Sea Fri: At Sea Mon: Hamilton, Bermuda Sat: Boston Tues: Hamilton, Bermuda Bermuda is a small island located off the coast of the United States in the Atlantic Ocean. It is a British Overseas Territory famous for its stunning coastline with beautiful pink sand beaches, colorful houses in pink, blue, green and yellow hues. Take the bus from town to Elbow Beach or Horseshoe Bay or stay on the bus and get your own sightseeing tour around the island. The bus leaves from Hamilton, a short distance from where our cruise ship docked. Another way to get around the island is by scooter. The only rule you need to remember is that they drive on the opposite side of the street.

Activities and Tours can be booked on the ship or on land Options include: beaches, catamaran cruises, golf, sailing and an abundance of watersports The Dolphin Encounter: interact, play and feed the dolphins Crystal Caves and Aquarium: 82 steps underground to view the crystal caves and clear lakes Royal Naval Dockyard: major port of entry to the island. You can get there by bus, scooter or ferry Spend your time there dining and shopping. In town, visit one of their many pubs.

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Taking the cruise to Bermuda is a good choice because you get to explore the island plus you have all the amenities of the ship. Ship life is the best! There is always something to do. An itemized paper “Today on Location” is placed in your cabin daily, to give you the run down by the hour of what is going on that day on the ship. There are cooking demonstrations, games shows for the guests, bingo, casino, port talks, shopping, recreation, movies and a library and café where you can enjoy a book.

Hang out at the pool, soak in the hot tub, have a drink on deck and simply relax. Pamper yourself at the Greenhouse Spa and Salon. One thing I really enjoyed on this ship was the entertainment. The performances in the main show lounge were wonderful along with the musicians in the lounges. You could dance and sing along and really enjoy yourself.

There is never a shortage of food on a cruise ship. You can order breakfast in your stateroom, have your meals in the dining room or eat at the buffet. The Lido Deck 11 was where the buffet was located. It was always busy. Serve yourself, have seconds if you want, try a little of everything.

Coffee, ice tea and lemonade was always available for guests. By the pool they had a quick serve restaurant serving hot dogs, hamburgers and a taco bar. Afternoon tea was served in the dining room. If you were still hungry you could order room service to your cabin.

The staff and service on Holland America Line was excellent. For reservations and more info log on to hollandamerica.com.

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Food Industry News® August 2016

World Food Travel - Food Study More Awards Than Any Other Ice Cream Association The following is a summary of the food tourism study

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Pairing Beer and Ice Cream?

Baskin-Robbins has partnered with All About Beer Magazine to suggest good beer and ice cream pairings. An extra stout would go well with Rocky Road, while mint chocolate chip pairs nicely with a coffee porter or stout, they suggest.– Adapted from nrn.com

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conducted by the World Food Travel Association: FOOD & BEVERAGE: ARE A MAJOR TRAVEL MOTIVATOR Food and beverage are an increasingly significant motivator for travel, as 75% of leisure travelers have been motivated to visit a destination because of a culinary activity.

ESSENTIAL TO THE VISITOR EXPERIENCE Food & beverage are essential to the visitor experience.

As many as 86% of respondents claimed having a positive food & drink experience on a trip would make them more likely to return to that destination.

NOT ALL FOODIES ARE THE SAME! different PsychoCulinary profiles explain Toppers Pizza Names whyThirteen preferences and motivations differ among individBoelter Supplier of ual travelers. The most common profile is the eclectic traveler, who seeks a variety of experiences. And you the Year In June, during the compa- might not expect it, but he “gourmet” profile is in the minority! ny’s 25th Anniversary celeWE ALL EAT, BUT WOMEN TEND TO INFLUENCE bration at Walt Disney World Women are also more likely to choose locallyin Orlando, Florida, Toppers owned and operated restaurants and bars, as 61% of Pizza honored the Boelter women identify as localist travelers.

Companies with the 2016 IT’S SOMETHING WE ALL DO Vendor of the Year award.

For the first time ever, the overwhelming majority Presented by Donette Beat- of American travelers (93%) engage in a food or bevertie, Toppers Vice President age experience other than dining. In other words, alof Supply Chain, the award most all American travelers have an interest in unique was given to Boelter for food and beverage experiences. long-term and value added WE SPEND BASED ON PASSION, NOT OUR INCOME Regardless of income, culinary travelers prioritize service. spending on food and beverage, directing about 50% As a primary equipment more of their budget towards food and beverage reand smallwares supplier lated activities than non-culinary travelers. since 2009, Boelter provides YOUNGER PEOPLE DRIVE SPENDING Toppers with equipment and How does age relate to food and beverage toursupplies for new store open- ism? Generation Xers and Millennials are much more ings and day-to-day opera- concerned with food when they travel than those from tions. Together, the Boelter older generations. The increasing importance of food contract and supply teams and beverage to younger travelers indicates a positive help the thriving company future for the food and beverage tourism industry. further its commitment to PRINT ISN’T DEAD AT ALL Despite the decline in traditional print media, 92% quality and consistency, of respondents claimed they were motivated to travel while improving best practices and product develop- to a destination or culinary attraction as a result of ment, throughout the entire print media (magazines and travel sections of newspapers). franchise system.

SOCIAL MEDIA HAS AN IMPORTANT ROLE Over the years, Boelter has Culinary Travelers (34%) are more motivated to visit supported Toppers as they a destination because of a posting about food or drink opened more than 30 new on social media than non-culinary Travelers (23%). And stores and expanded into on at least half of their trips, 64% of leisure travelers more than 13 states. The chose to share their food and beverage experiences on pizza chain plans to open social media.

700 stores in the next ten FOODIES ARE MORE ENGAGED TRAVELERS Culinary Travelers are more engaged than nonyears.

Headquartered in White- Culinary Travelers, meaning that they are more likely water, Wisconsin, Toppers to participate in other non-food related activities when is one of the fastest growing they travel. Culinary Travelers are more likely to be pizza chains in the United found sightseeing (91%), shopping (87%), and visiting a historical or cultural attraction (85%) while traveling.

States.

For the full executive summary, visit worldfoodtravel.org

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foodindustrynews.com

Food Industry News® August 2016

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■ Dress for success.

■ Complete what you start.

■ When you need advice, ask.

■ Have a backup plan.

■ Focus on positive people ■ Spend less than you earn.

■ Never stop learning.

■ Give your best ■ Don’t be a manipulator ■ Keep up your appearance.

■ Use opportunities as they come.

■ Be responsible and dependable.

■ Invest time to learn.

■ Never stop educating yourself.

■ Ask what the job is, then just do it.

■ Take the time to get to know the business, even if you’re at the bottom of it. Feet firmly grounded have more room to move up.

■ Help others.

■ Courtesy and civility are always appreciated.

■ Lay out tomorrow tonight.

Building Your Own Brand in 4 Steps You’re ultimately responsible for your own success, in your career and in your personal life. The importance of being unique as well as effective are key to standing out; that’s personal branding. It means that you establish a style that is 100% you; it establishes who you are and what to expect from you.

Take charge of your personal presentation by implementing these action steps: Take a stand. Identify your vision and purpose in life. What excites you? What do you want to learn?

What do you love to do? Answering questions like these is a start on determining what you want to accomplish in life.

Differentiate yourself. In 15 words or less, define what makes you unique in your marketplace and industry. Invest some time in crafting a statement that grabs your attention. Just keeping it in your mind will build your confidence. Using it to introduce yourself will tell influential people what you can do.

Build your power. Don’t bully or abuse people, but learn how to exercise and control your ability to persuade the people whose support you need.

Focus on what you can do for them: the benefits they’ll receive by helping you achieve your goals.

(Hint: It’s frequently based on your willingness to help other people achieve their own goals.)

Listen and ask. Ask for feedback from people who are in a position to evaluate your performance. Take their words seriously. You don’t have to do everything they suggest, of course, but an objective point of view can help you find weak spots and strengths you didn’t know about.

7/13/16 10:59 AM

Food Industry News® August 2016

Why Your Website Isn’t Working

Everyone in business want to attract the attention of their customers and engage with them, but surprising that there are many websites that break cardinal rules every day. Here are five points you should avoid regardless of the type of business you run.

1. Your website address has nothing to do with your business The quick fix is to identify the number one reason your clients do business with you and create a name that reflects it. Keep it easy to understand and easy for the search engines to know what they do!

2. It’s impossible to figure out how to contact you A huge number of people hide their contact information behind a wall of “Contact Us” or “Info @ My Company” without a telephone number to be found. Noboby, anywhere, wants to dig for your contact information; they’ll just use your competition.

3. Your website has two navigational systems Many websites have been updated to the point of no return. Perhaps when you first launched your website it was based upon a navigational system that uses pull-down menus at the top of each page. Later, you added products, literature, a blog and related industry links and wanted to “Keep the site simple” and in so doing produced a very complicated and confusing site when you added the additional information in a newly created sidebar. Seemed like a great idea at the time!

Unfortunately, it’s now difficult to find anything. Use just one navigational system for each site.

4. Your online media content doesn’t match up with your E-Print You need a consistent image and messaging that

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Food Industry News® August 2016

Local News

Request The Food Industry News 2016-2017 Media Kit: 847-699-3300 Plan Your Marketing and Advertising Schedule Today For the Best Options.

aug 2016 9-16.indd 12

in the Park every Tuesday through Aug. 30th 2016.

Taste of Greektown will be held at 400 S. Halsted Aug. 27th-28th.

Traditional Greek cuisine, dancing On Monday June 27, 2016 US House of Rep- and music. The resentative Randy Hultgren (IL-14) met with L.A.T.E. Overa small group of members from the Illinois Restaurant Association in a roundtable format night Bike Ride to discuss some of today’s most pressing is- starts at Bucksues that could impact and hurt the restaurant ingham Fountain industry. Led by NRA Treasurer Jay Stieber Saturday night (Lettuce Entertain You) joining him were Marla Aug. 13th into Topliff (President- Rositi’s), Jason Doren (Director- VGM Client Rewards), Samuel D. the morning of Stanovich (Area Representative – Firehouse Aug. 14th. Zad Subs), Bill Taylor (Illinois Restaurant Association). We provided the impact on proposed by Pita Inn is a legislation or modification of legislation on a new restaurant variety of tax issues, NRLB, Debit Swipe Fee concept opening Reform and minimum wage. Congressman Hultgren was very respective and engaging to in the old Pita Inn learn about the impact of these issues on the location at 3910 hospitality industry.

Dempster St. in Skokie, Illinois.

A bill passed by Chicago-based the Illinois legislature New would almost triple the brewery, Whiner Beer allowed manufacturing Co. is skipping the typiamount for a craft dis- cal IPAs and barrel-aged tiller, up to 100,000 gal- stouts, choosing instead lons per year at a loca- to focus on sour beers tion. 4 Star Restaurant for its debut. Chicago celebrates Group and Design Part- Gourmet ner Grip are bringing a its 20th anniversary. new “Mexifun” Cantina Twenty years ago, Don Concept to Life this Newcomb developed a September at 3358 N. concept to initiate ChiSouthport in Chicago. cago-area foodies to the This will be their tenth diversity of restaurants restaurant opening in in Chicago. Since then, Lakeview called Tuco Chicago Gourmets has & Blondie, an American held events at more spin on Mexican cuisine, than 800 restaurants led by Corporate Execu- throughout the city and tive Chef Todd Stein. beyond. Walker Bros.

Fiesta Italian will be The Original Pancake held on Taylor St. and House will be opening a Roscoe and Ashland new restaurant at 18 S. Ave. The fest will offer Roselle Rd. in Schaumtrolley tours of Little burg on Sept. 10, 2016.

Italy, Chicago’s oldest Chef Cameron Grant Italian neighborhood. launched a business MB Financial Park at selling his popular plin Rosemont free summer ravioli in local Chicagoconcert series “Country land supermarkets.

7/13/16 10:59 AM

Food Industry News® August 2016

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INDUSTRY NEWS FOUNDED 1982

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Free food, free entry, free raffle items and a cash bar. See you there!

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If you wish to donate a raffle or promotional item, please contact Val at 847-699-3300.

Thanks! Stop by and say hello!

7/13/16 10:59 AM

Page 14

foodindustrynews.com

Food Industry News® August 2016

National News

Which Americans Don’t Vote Only 42 percent of Americans voted in the 2014 midterm elections.

That’s right; a minority of people capable of making significant changes to all of our lives bothered to vote.

According to the U.S Census Bureau Voting and Registration’s August 2015 statistics, the number of people who vote, and the reasons that we do, are accountable. Here’s the breakdown:

Total number of Americans eligible to vote .................................................... 218,959,000 Total number of Americans registered to vote .................................................... 146,311,000 Total number of Americans who voted in the 2012 Presidential election ........... 126,144,000 Percent of Americans who voted in the 2012 Presidential election .............................57.5 % State with the highest voter turnout rate (Minnesota) ....................................................75 % State with the lowest voter turnout rate (Utah)

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By targeting busy families, Chick-fil-A helped propel its mobile ordering and rewards app to success. The app was released with an offer of a free chicken sandwich for downloading it, resulting in more than 1 million downloads and the top spot on the iTunes store’s free app leaderboard. - The Atlantic online Global milk consumption rises—Added flavor and robust marketing campaigns are helping to boost global consumption of milk, particularly in Asia, which comprises 52% of the worldwide market, said a Zenith International report. All countries outside of North America saw increased sales in 2015, the report said. - DairyReporter.com Technavio analysts forecast the global foodservice market to record USD 3.7 trillion by 2020, according to their latest report.

Catersource and the International Caterer’s Association three day culinary training event for chefs and food industry professionals, The Art of Catering Food will be held in Washington, DC August 15-17, 2016. Coca-Cola Bottling Co., Consolidated opens a new chapter its 114year history in South Carolina with the grand opening of its new Regional Sales and Distribution Center in Anderson County. James Beard Award Winning Chef— Shawn McClain to unleash Libertine Social in Mandalay Bay Las

Blue Diamond Growers was presented with the Innovation Award at this year’s International Dried Fruit and Nut Council Congress, which recognizes new ideas and innovative approaches within the industry. The company received the award for its product, Sriracha almonds, released June 2015. Blue Diamond was one of the first major food brands to introduce a Sriracha flavored almond to the market. The Sriracha flavor is the latest addition to Blue Diamond’s BOLD line, including Wasabi & Soy Sauce, Habanero BBQ and Salt & Vinegar.

Vegas Summer 2016.

Palm Beach Marriott, Riviera Beach, Singer Island, Florida Unveiled $6.8 million renovation that has infused the popular resort with a relaxed, breezy coastal style. Panera Bread announced that it will do away with the remaining artificial flavors, artificial sweeteners, artificial preservatives and colors from artificial sources in its Panera at Home products.

The Company expects its entire portfolio of nearly 50 grocery items to be clean, meaning free of its ‘No No List’ additives, by the end of 2016. Walmart is now working with Uber and other partners to test deliveries to customers from U.S. stores and clubs. Universal’s Volcano Bay is a radicallyinnovative water theme park opening in 2017 at Universal Orlando Resort.

Inconvienient .............. 2.7

7/13/16 10:59 AM

Food Industry News® August 2016

Page 15

David Bazirgan’s Dirty Habit

Like many chefs, David Bazirgan puts his history on the plate. It’s just that this chef has an unusually interesting history. “There are no rules to this menu. And that means “Chef Baz” can incorporate the flavors and ingredients he loves most into Dirty Habit’s eclectic, constantly evolving selection of small plates, taking inspiration from the Mediterranean, Asia and beyond. The Boston-born Bazirgan, came up cooking in such high-profile Italian restaurants as Olives and Galleria Italiana and immersed himself in classical French technique in culinary school. Moving to San Francisco in 2003, where he eventually became executive chef of the chic Fifth Floor in the Hotel Palomar, he garnered attention for his finely crafted New American tasting menus.

When the hotel decided to completely reconcept the restaurant to become more casual and cocktail-focused, Bazirgan and his team stayed to transform the space into what is now Dirty Habit. The following year, the hotel was rebranded as Hotel Zelos. The chef makes no secret that Dirty Habit is a cocktail lounge and that the small plates are there to support liquor sales in a, sexy drinking place with a spectacular fifth-floor view of San Francisco.

Bazirgan is also quick to point out that this is authentic food, prepared with integrity—“We’re doing quality food with much less fuss and creating a fun dining experience.”

Yes, there are chicken wings, but they’re flavored with sweet soy and chili vinaigrette. The signature steamed buns are filled with fried lamb belly and peanuts. Fresh snap peas are dressed with smoked beef and Iberico ham xo sauce that is made in-house using the kitchen’s own dried shrimp and scallops. And an uni flan applies French technique to the delicate Japanese custard known as chawanmushi: eggs and cream with brown rice vinegar and Kikkoman Soy Sauce.

“That teriyaki sauce really works with the rich crunch of the sweetbreads—a lot of high acid, a lot of umami for a really in-your-face flavor.” Kikkoman appears on page 25

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Consumer Facts

■ 9 in 10 consumers say they enjoy going to restaurants.

■ Half of consumers say restaurants are an essential part of their lifestyle.

■ 7 in 10 consumers say their favorite restaurant RESTAURANT INDUSTRY SALES ($B) OPPORT foods provide flavors they can’t easily duplicate at 2016 Industry Sales Projection home.

• Half of all adu $782.7 ■ 8 in 10 industry at som Commercial Restaurant Services $720.4 consumers • 1 in 3 America Eating Places $536.2 say dining $586.7 restaurant.

Bars and Taverns $19.9 out with • 8 in 10 restaur family and restaurant ind Managed Services $50.9 friends is a $379.0 • 9 in 10 restaur Lodging Places $39.0 better use of their leisure $239.3 positions.

Retail, Vending, Recreation, Mobile $74.4 time than • 56% of first-lin and Noncommercial Restaurant Services $59.6 cooking $119.6 preparation an $42.8 ORDER NOW cleaning up.

Available through the finest distributors women, 15% w Military Restaurant Services

$2.6

1970

1980

1990 2000 2010

2016*

*Projected

RESTAURANT INDUSTRY EMPLOYMENT 2026* 2016* 2006

16.1 million

RESTAURANT INDUSTRY SHARE OF THE FOOD $

• The number o jumped 51% be African-Ameri

25%

CONSUM

14.4 million

• 9 in 10 consum restaurants.

*Projected

aug 2016 9-16.indd 15

• The number o increased 40% the 12% increa

1955

12.3 million

Ditka’s Italian Beef with gravy. Is now available at Jewel Foods, Mariano’s, Pete’s Fresh Markets, Sunset Foods, Strack & Van Til, Ultra stores and many other independent grocers throughout the Chicago metro area. The Coach is seen here with Bob Geocaros of Devanco, which distributes the product.

were of Hispan

Present

47%

LOCATIONS: 1 million+

• Half of consum part of their lif

• 7 in 10 consum provide flavor

• 8 in 10 consum friends is a be cooking and c

CONSUMER TRENDS BY THE NUMBERS

ECONOM

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Page 16

foodindustrynews.com

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Favorite Spices Among U.S. Consumers Post-World War II era:

Present:

Black pepper ......................................... Black pepper Vanilla extract ..................................... Vanilla extract Cinnamon ................................................. Cinnamon Nutmeg ............................................ Sea-Salt grinder Cloves ....................................... Black-pepper grinder Allspice .............................................. Garlic powder Ginger .................................................. Chili powder Ground mustard ............................................ Oregano Celery seed ............................................. Red pepper Lemon extract .................................................Cumin

aug 2016 9-16.indd 16

lems as they solve. Here is a list of common cell phone etiquette tips: n Lower your voice.

Don’t force everyone around you to listen to your half of the conversation. n Avoid personal subjects. Resist the temptation to overshare where complete strangers can listen to your intimate secrets. n Don’t take calls (or text) when talking to someone else. If necessary, ask permission before answering your phone. n Silence your ringer in theaters. Put it on vibrate, and don’t answer your phone while others are watching the movie, play, or performance. n Keep your distance.

Whenever possible, stay about 10 feet away from others when talking on your phone. n Turn off texts.

Don’t drive or walk while texting. Ever.

Food Industry News® August 2016

Business 101: 5 Factors To Success

Whatever industry you’re in, your workforce needs to have a solid understanding of how you make enough money to stay in operation. Whenever you have the opportunity, remind your employees of the importance of these five factors: People. Mediocre organizations hire mediocre people and accept mediocre performance.

Let your workers know that you’re committed to hiring only the best, and that you expect their best efforts. Back that up by treating them right.

Productivity. How you get things done can be as important as what you ultimately accomplish. Train your people to keep their eyes open to inefficiency and waste. Encourage them to improve their skills and offer ideas as often as possible.

Customers. Even if you’re a nonprofit organization, you still have users of some type to satisfy. Emphasize the importance of keeping your audience happy with your organization.

Quality. Whatever your organization provides to people should be clearly superior to what they can get from a competitor. Even if you’re cheaper, in the long run customers will go elsewhere for reliable products and services.

Sales. “Sales” is a flexible concept and applies to both profit-making firms and nonprofit agencies. If nobody uses what you provide, you’ll go out of business before too long. Let everyone know how important sales is to the organization, and show employees how what they do contributes to sales—suggesting additional products, for example, or going the extra mile to complete a project on time.

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Food Industry News® August 2016

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Family Owned & Operated Since 1987 Bill Malliaras, the owner of Jullianni’s Pizzeria & Pub has worked in the restaurant industry since the seventh grade.

During the summer, he worked as the delivery boy for his father’s restaurant. His father owned McVickers Restaurant on State Street in downtown Chicago. He worked with his dad throughout the years, learned the restaurant business, went on to culinary school, got a law degree and pursued his own path.

Fast forward to today and you will find Bill at Jullianni’s. He is still in the restaurant business and has become one of the leading pizza and Italian restaurants in the south suburbs.

He attributes part of his success to greeting his customers and making them feel welcome by adding a personal touch.

Throughout the years he has seen his customers’ children grow up and now they are bringing their children to dine in his restaurant. That is loyalty, plus the food is really good, that’s why they keep coming back. He provides the best value to his customers.

On their menu you will find Italian and American cuisine. Pizza is also the specialty of the house. They offer three types of pizza; thin crust, stuffed and pan. Every pizza is made to order using the finest, freshest ingredients and cheeses. One bite of whichever pizza you try will validate this. I tried all three.

Another favorite and a best seller is the Chicken Parmigiana.

It was lightly breaded filets of chicken deep fried, topped with homemade marinara and cheese. They offer a nice selection of pasta dishes including ravioli, tortellini, homemade lasagna and shrimp linguine. Sandwiches include meatball, sausage, chicken, turkey and they have burgers. For the seafood lover they have Southside Fish “N’ Chips which is white fish served with fries and banana pepper tartar.

Their motto is, “We Satisfy Every Appetite.”

Jullianni’s Pizzeria & Pub is a spacious restaurant with a seating capacity for 170 guests and they have parking. It is located at 7239 W. College Drive in Palos Heights, Illinois. Open Monday –Thursday 11:00 am -9:00 pm. Friday & Saturday from 11:00 am -10:00 pm. Sunday from 12:00 pm -9:00 pm.

They also offer catering.

For reservations and more info log on to julliannis.com

aug 2016 17-24.indd 17

Opportunity By The Numbers c 56% of first-line supervisors/managers of food preparation and service workers in 2014 were women, 15% were black or African-American and 21% were of Hispanic origin. c The number of women-owned restaurant businesses increased 40% between 2007 and 2012 — well above the 12% increase in all restaurant businesses. c The number of Hispanic-owned restaurant businesses jumped 51% between 2007 and 2012.

Black- or African-American-owned restaurants increased 49%.

The worst disappointment is discovering how right you were about someone untrustworthy.

7/13/16 11:59 AM

Page 18

foodindustrynews.com

Food Industry News® August 2016

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Deserve a Raise? n How much am I contributing to the business? n How is my attendance? n Do I do personal business on the job? n Do I really know what I actually cost my boss? Social security? Fringe benefits? n Will the business afford it?

Are Customers Leaving You? According to research done by Susan M. Keaveney, associate professor of marketing at the University of Colorado’s business school, several major incidents lead to customer switches.

The largest category was core-service failures, mentioned by 44 percent of respondents. Coreservice failures were those where the service provider failed to give the proper service, or even caused damage beyond bad service.

The second-largest category was service-encounter failures — failures in the personal interactions between customers and employees.

Price was the third-largest cause of switching.

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POCKET FACTBOOK Noncommercial Restaurant Services Military Restaurant Services

$59.6

$2.6

$42.8 1970

1980

1990

2000

2010

2

*Proje

Food Industry News® August 2016

Page 19

RESTAURANT INDUSTRY

RESTAURANT INDUSTR

CSI isEMPLOYMENT a proud sponsor of ChicagoSHARE Gourmet, OF THE FOOD

Nuggets 2016 Industry Sales Projection

RESTAURANT INDUSTRY SALES ($B) providing equipment needed to prepare OPPORTUNIT

all the food at the event.

• Half of all adults hav

I guess you could say we keep$782.7 CG cookin’!

Burger King has industry at some poi 2026* 1955 Commercial Restaurant Services $720.4 teamed with PepsiCo’s 16.1 million • 1 in 3 Americans got 2016* $536.2 Frito-Lay to launch Eating Places $586.7 restaurant.

14.4 million deep-fried macaroBars and Taverns $19.9 2006 • 8 in 10 restaurant ow ni and cheese sticks 12.3 million restaurant industry w Managed Services $50.9 dubbed Mac ‘n Cheetos. $379.0 The snack brand’s 2012 Lodging Places • 9 in 10 restaurant ma $39.0 Present partnership with Taco positions. *Projected $239.3 Customers

by Establishing $74.4 Exceeding CustomersExpectations Expectations by Establishing Bell brought the Doritos Retail, Vending, Recreation, Mobile Exceeding • 56% of first-line sup Locos Taco, a new menuNoncommercial Restaurant Services Higher Standards in FoodEquipment Equipment Repair and Maintenance $119.6 Higher Standards in Food Repair and Maintenance $59.6 preparation and serv LOCATIONS: 1 million+ $42.8 item credited with rewomen, 15% were bla $2.6 viving the chain’s sales.Military Restaurant Services 1970 1980 1990 2000 2010 2016* were of Hispanic orig Serving Chicagoand and Suburbs Suburbs forfor 27 30+ YearsYears Serving Chicago - Bloomberg Always ride your Navy Pier celebrates its 100th an*Projected www.cokerservice.com • The number of wome www.cokerservice.com bike in the same direc- niversary this year. You can ride increased 40% betw tion that the traffic is the new Centennial Wheel for free RESTAURANT INDUSTRY RESTAURANT INDUSTRY the 12% increase in a going and stay close on August 9 & 23, 10 a.m. to noon.

CONSUMER TRENDS BY Illinois’ most popular to the right side of the Navy Pier isEMPLOYMENT • The number of Hispa TheTHE FOOD $ THE NUMBERS SHARE OF and distinctive attraction with nearstreet. When riding a jumped 51% between Consumers who Smartphone bike in the dark, you ly 9 million visitors in 2010. forConsumers who African-American-ow eat a wider variety eat at least one who view re must have a front light pool with over 70,000 of2026* ethnic cuisines now 1955 than international cuisine per menus on their phones on your bike that is visi- gallons of heated water they did five years ago. month. a few times per year.

16.1 million ble from a distance of at that alternates between CONSUMERS 2016* Inventory | Warehousing least 500 feet and a rear ocean waves and calm Complete Bar Code Inventory Tracking 14.4 million Consumers who Consumers who Smartphon red reflector that can be water. Amazon has Actual Catch Weights / Packer / Aging • 9 in 10 consumers sa 2006 are more likely to say restaurant who would Integrated Purchasing / Bar Code Receiving seen for up to 600 feet. about 1,500 full time restaurants.

12.3 million visit a restaurant that offers technology increases restaurant and bar tab Meat | Seafood Production Flavored milk accounts employees in Illinois.

Production Cut Tickets from Orders locally produced food items. convenience. smartphone app if offe • Half of consumers sa for less than 3.5% of There are more than Customer Cut Specifications Present part of their lifestyle.

Product Labeling to Industry Standards the total added sugars 95,000 authors, sellers *Projected Consumers who Consumers who Consumers w Portion Costing / Production Status in the diets of children and developers in Illi• 7 in 10 consumers sa are more likely to say technology would be like Orders | Shipping | Tracking ages 6-12. It’s best to nois growing their busiprovide flavors they Customer Orderdine Historyout / Contracts / Bids LOCATIONS: 1 million+ choose a restaurant that makes them or order order delivery from a wear light colored and ness and reaching new In-House or On-the-Road / EDI offers eco-friendly food. takeout or delivery more tableservice restauran • 8 in 10 consumers sa Powerful Controls yet Easy to Use loose fitting clothing customers on Amazon often. offered. friends is a better us Integrated Routing / Scan to Invoice when it’s extremely hot products and services.

Full Product Recall and Shipment History cooking and cleaning Consumers who out; dark clothes absorb Drink plenty of water ExperienceConsumers who Consumers w order more Over 25 Years Industry Experience the sun’s rays. Rub a if you get sunburned say technology would be rec healthful options at restauOver 10 Million Cases Tracked piece of lemon on your and moisturize your makes restaurant rants than they did two years Our Clients Have More visits Than $1Band in Combined Salesto text message marke ECONOMIC I nails to get rid of stains skin with aloe vera or Customized Solutions for Small and Large Operations ordering more complicated. from a limited-service ago. from nail polish. Take a moisturizing lotion. restaurant.

Consumers Consumers who Smartphone users • Restaurant-industry stains out of your cof- Poaching eggs who over eat a wider variety eat at least one who view restaurant $782.7 billion in 2016 fee mug by wiping the salted water helps set of ethnic cuisines now than international cuisine per menus on their phones at least domestic product. inside of the cup with a the egg whites. Publix they did five years ago. month. a few times per year. wet dish cloth dipped in is the largest employee• The restaurant indus baking soda. The Great owned grocery chain in million people in 201 Consumers who Consumers who Smartphone users Americans.

River Road National the United States and are more likely to say restaurant who would pay Scenic Byway follows one of the 10 largestvisit a restaurant that offers technology increases restaurant and bar tabs via • The restaurant indus the course of the Mis-locally volume supermarket produced food items. convenience. smartphone app if offered. million jobs over the sissippi River for 3,000 chains in the country. reaching 16.1 million b miles from northern The Microsoft Surface Consumers who Consumers who Consumers who • More than 9 in 10 res Minnesota to the Gulf of Pro 4 isarethe Windows more likely to say technology would be likely to employees.

Mexico. The maximumchoose 10 tablet that has been a restaurant that makes them dine out or order order delivery from a weight of a bowlingoffers touted as a laptop • More than 7 in 10 res eco-friendly food. retakeout or delivery more tableservice restaurant if ball is 16 pounds. Mag- placement device. You operations.

WHOLESALE FOOD AND PRODUCTION SOFTWARE often. offered. ic Waters Waterpark can’t exercise Consumers your who • Sales per full-time-e www.topshelfds.com in Rockford, Illinois is way outorder of amore bad diet; Consumers who Consumers who and drinking places i Request Demo: sales@topshelfds.com home to Tsunami Bay—healthful you have to change the say technology would receptive options at restau(770) be 883-7441 • Average unit sales in the state’s largest waverants makes restaurant visits and to text message than way youthey eat.did two years Topshelf|DSmarketing is a division of Basic Solutions Inc.

25%

47%

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CONSUMER TRENDS

BY THE NUMBE Premier Software Solution Wholesale Food 80% 75% Production and Distribution

66%

25%

68%

72%

60%

47%37%

61%

70%

42%

31%

66%

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61%

70%

42%

31%

CONSUMER TRENDS BY THE NUMBERS

ago.

aug 2016 17-24.indd 19

ordering more complicated.

39%

topshelfDS

from a limited-service restaurant.

fullservice restaurant restaurants.

7/13/16 11:59 AM

Page 20

foodindustrynews.com

A successful person is one who can lay a firm foundation with the bricks that others throw at him or her. — David Brinkley The folly of mistaking a paradox for a discovery, a metaphor for a proof, a torrent of verbiage for a spring of capital truths, and oneself for an oracle is inborn in us. — Paul Valéry No person is your friend who demands your silence, or denies your right to grow. — Alice Walker For one human being to love another: that is perhaps the most difficult of our tasks; the ultimate, the last test and proof, the work for which all other work is but preparation. — Alice Walker

Simplify–The Key to Working Smarter

Efficiency at work is more important than ever in these days of budget cutbacks and every-growing productivity demands. One of the key elements of working smarter is simplifying the way you work, and where you work. Here are some tips: ■ Schedule routine tasks into four segments: early morning, late morning, early afternoon, and late afternoon. Decide which tasks you perform best at what time of day.

■ Organize your workspace. Remove from your space anything that you don’t need constant access to, like a stapler or three-hole punch.

■ Keep papers in appropriate baskets: pending, action, active project, or to be filed.

■ Deal with paperwork when you do administrative work.

■ Keep a to-do list to manage projects and activities. The list can help you maintain a focused list of priorities.

■ Schedule tasks appropriately. Offer an estimated time of delivery so the right work gets the right amount of attention.

■ There’s an app for that. Do some app shopping for personal organizers.

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aug 2016 17-24.indd 20

Food Industry News® August 2016

Waitstaff Worst Offenses

■ Making light of a guest’s complaint.

■ No sense of humor.

■ Orders that arrive incomplete.

■ Not acknowledging guests as soon as they’re seated.

■ Not providing service to tables in order of their arrival.

■ Wrong pacing: meal service too fast or too slow.

■ Not providing a place for meal debris -- e.g., shells!

■ Food sitting visible on gueridon [small table].

■ Necessary condiments that don’t arrive with food.

■ Lack of eye contact.

■ Talking to the order pad.

■ Not repeating each item as the guest orders.

■ Not naming each item as you serve.

■ Addressing the woman as “the lady.”

■ Thumbs on the plate during service.

■ Stacking or scraping dishes in front of guests.

■ Approaching a table with another table’s dirty dishes.

■ Entering the guests’ conversation without invitation.

■ Handling silverware by the eating surfaces.

■ Holding glasses by the bowl or rim.

■ Language that is too formal or casual.

■ Asking men for their orders before asking women.

■ Not having total focus when at the table.

■ Giving guests the feeling of being “processed.”

■ Not really listening when spoken to.

■ Being too hurried to be attentive.

■ Not establishing rapport with the guests.

■ Appearing stressed or out of control.

■ Not bringing something the guest requests.

■ Providing inconsistent service.

■ Not removing extra place settings.

■ Inability to answer basic menu questions.

■ Not acknowledging guests within 30 seconds.

■ Not thanking the guests as they leave.

■ Not remembering the guests’ likes and dislikes!

■ Not opening the front door for guests.

■ Silverware set askew on the tables.

■ Tabletop that isn’t picture perfect.

■ Forks with bent tines.

■ Unevenly folded napkins.

■ Chipped glassware.

■ Tables not clean set when guests are being seated.

■ Dead or wilted flowers on the tables.

■ Tables that are not leveled.

■ Salt and pepper shakers that are half empty.

■ Salt or sugar crusted inside the shakers.

■ Carelessly placed items on the tables.

■ Table linen with small holes, rips or burns.

■ Clutter or junk.

■ Pictures on walls not leveled.

■ Tables not properly cleared.

■ Burned-out lightbulbs.

■ Clattering dishes. Be quiet!

■ Dropping china, silverware or glassware.

■ Murky or smelly water in flower vases.

■ Wobbly tables or chairs.

■ Socializing with certain guests while ignoring others.

■ Ignoring obvious attempts to get attention.

7/13/16 11:59 AM

Food Industry News® August 2016

Fighting Food Waste

UK-based Feedback Global brought its Feeding the 5,000 event to Washington, D.C. to promote awareness of the world’s food waste problem. Chef Jose Andres and a team from D.C. Central Kitchen prepared two 7-footwide platters of paella using ingredients that would otherwise have gone to the landfill. “We want people to think, ‘Wow, this is really good. Maybe I should think next time before throwing something away. Or maybe I should get more creative in the kitchen,’” said Mike Curtin, CEO of D.C. Central Kitchen. – Adapted from NPR

Page 21

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The leader in Chicago’s authentic thin crust pizza, Home Run Inn is re-energizing all of the brand’s touch points with consumers, including the logo, website, restaurant storefronts, in-restaurant and marketing materials and frozen pizza boxes.

The new logo presents a modern take on its classic look. The refresh was guided by a series of consumer research groups – given Home Run Inn’s commitment to its longstanding fans, the brand took a careful approach in updating its aesthetic while maintaining its connection with customers.

“We’ve been in Chicago serving my family’s pizza recipe for more than 70 years,” said Joe Perrino, CEO and President of Home Run Inn, Inc. “We have a deeply-rooted connection to our guests and are proud to have been here for them throughout the years. We realized that it was time to bring a new look to our brand. We’ve refreshed our image while continuing to offer the same great tasting pizzas our fans have come to know and love.”

The first Home Run Inn was born in the South Side of Chicago in 1923 after the winning run from a nearby baseball game came crashing through the newly purchased tavern of Mary and Vincent Grittani. For nearly 25 years, their south side Chicago business remained a small, family-run neighborhood bar. In 1947, Nick Perrino married their daughter, Loretta Grittani, and partnered with Mary Grittani to develop the recipe for Home Run Inn pizza, as it is known today.

Today, Home Run Inn is managed by fourth-generation family members and will open its ninth location in Berwyn, Illinois, in fall 2016.

aug 2016 17-24.indd 21

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foodindustrynews.com

Food Industry News® August 2016

Movers & Shakers Movers & Shakers 2015 to 2016 2015 to 2016 Down 5 Percent or More

Underutilized fish ____________ 11% Kale salads _________________ 10% Fresh beans/peas _____________ 9% Gluten-free cuisine ___________ 8% Quinoa _____________________ 8% Flower essence in cocktails _____ 8% Dark greens _________________ 7% Coconut water _______________ 7% Whole grain bread ____________ 7% Vegetarian appetizers _________ 6% Natural sweeteners ___________ 6% Hybrid desserts ______________ 6% Asian noodles ________________ 6% Flatbreads __________________ 6% Low-calorie entrees ___________ 6% Flatbread appetizers __________ 6% Egg white omelettes/sandwiches 6% Non-wheat flour ______________ 5% On-a-stick-items in kids’ meals __ 5% Brown-wild rice ______________ 5%

New Top Trends in 2016 We’re Over It in 2016: Insects, Foam/froth/air

aug 2016 17-24.indd 22

Chef-driven fast-casual concepts _#2 Fresh/house-made sausage _____#17 Home delivery meal kits _______#33 Protein-rich grains/seeds ______#36 Small plate menus/restaurant concepts ____________________#61

Up 5 Percent or More

African flavors ______________ 20% Authentic ethnic cuisine ______ 14% Ethnic condiments/spices _____ 11% House-made/artisan soft drinks 11% Middle Eastern flavors ________ 11% Non-traditional liquors _________ 9% Pop-up restaurants ____________ 8% Hyper-local sourcing __________ 5% Locally produced beer/wine/spirits ___________________________ 5% House-made/artisan ice cream __ 5% Artisan butchery ______________ 5% House-made/artisan pickles ____ 5% House-brewed beer ___________ 5% Non-traditional eggs __________ 5%

Perennial Favorites in 2016

1 Fried chicken ______________ 63% 2 Biscuits __________________ 62% 3 Barbecue _________________ 62% 4 Frying ___________________ 60% 5 French toast ______________ 58% 6 Pulled pork _______________ 57% 7 Hot tea ___________________ 56% 8 Comfort foods _____________ 56% 9 Zucchini __________________ 54% 10 Classic pastries ___________ 54%

7/13/16 11:59 AM

Food Industry News® August 2016

Page 23

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Food Industry News® August 2016

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aug 2016 17-24.indd 24

Sichuan Cuisine Gains in Popularity

Sichuanese cuisine is hugely popular both in China, where thousands of tourists flock to restaurants every day, and internationally, gaining ground in New York, London and other major cities. This growth comes at a cost according to some chefs, who worry that culinary stardom will lead to sub-par interpretations of the cuisine. – Adapted from The New York Times

To learn about problems, listen to your staff. If you don’t, your competition will.

Hormel Foods’ 10 Years of Corporate Responsibility It’s been 10 years since Hormel Foods released its first Corporate Responsibility Report in 2006, and in just one decade, the 125-year-old company has transformed its product portfolio, set ambitious sustainability goals and refined its reporting processes.

Since 2006, one of the company’s biggest achievements came from its initial reassessment of its environmental footprint. In 2006, water use at all Hormel Foods plants and subsidiaries was about 5.5 billion gallons. Today, Hormel Foods has successfully reduced water use by 84 million gallons.

Other achievements are: ■ In 2006, Hormel Foods recycled 13,447 tons of materials at its plants, representing 33 percent of its total waste. Since 2006, Hormel Foods surpassed its 2020 goal to reduce solid waste to landfills by 3,600 tons per year, and in 2015 implemented projects that reduced solid waste to landfills by 1,200 tons.

■ Hormel Foods gave more than $2.1 million dollars to help communities, and in 2015 the company gave nearly $7.7 million in cash and product donations. This includes $5.2 million in hunger donations and $758,000 in education donations from the Hormel Foods Charitable Trust Matching Gifts program.

■ In 2007 and 2008, Hormel Foods removed more than 560,000 pounds and 436,738 pounds of salt from its existing product line. In 2015, Hormel Foods reached a 15 percent sodium reduction in many categories and continue to explore additional categories to reduce sodium. In addition, approximately 97 percent of the company’s portfolio has five grams of sugar or less per serving.

7/13/16 11:59 AM

Food Industry News® August 2016

Page 25

Top ProduceProduce Picks for 2016: NRA HOT TREND

Yesterday’s Perennial News Favorite

1

Locally grown produce

77%

6%

17%

2

Heirloom apples

65%

15%

21%

3

Organic produce

63%

15%

22%

4

Unusual/uncommon herbs (e.g. chervil, lovage, lemon balm, papalo)

63%

21%

16%

5

Exotic fruits (e.g. rambutan, dragon fruit, paw paw, guava)

59%

27%

13%

6

Hybrid fruits/vegetables (e.g. kale-Brussels sprouts, pluot, broccoflower)

57%

29%

14%

7

Superfruit (e.g. acai, goji berry, mangosteen)

55%

32%

13%

8

Dark greens (e.g. kale, mustard greens, collards)

52%

20%

28%

9

Micro-vegetables/ micro-greens

51%

35%

14%

10

Extra hot peppers (e.g. habanero, Ghost Pepper, Carolina Reaper, Scotch Bonnet)

51%

34%

15%

%

11

Heirloom tomatoes

51%

15%

34%

%

12

Root vegetables (e.g.

1 parsnip, turnip, rutabaga)

48%

19%

33%

nnial orite

%

%

%

%

Locally grown Fresh beans/peas (e.g. produce

43%

18%

39%

14

Arugula

32%

24%

44%

15

Rhubarb

27%

35%

38%

16

Cauliflower

27%

31%

42%

13

fava, English, snow)

Top SidesStarches/Sides & Starches for 2016: NRA

17

Brussels sprouts

27%

26%

47%

18

Zucchini

17%

29%

54%

HOT TREND

Yesterday’s Perennial News Favorite

1

Ancient grains (e.g. kamut, spelt, amaranth, lupin)

68%

22%

10%

2

Non-wheat noodles/ pasta (e.g. quinoa, rice, buckwheat)

65%

23%

11%

3

Black/forbidden rice

61%

28%

10%

4

Pickled vegetables

60%

23%

17%

5

Farro

56%

32%

12%

4%

6

Quinoa

54%

33%

13%

%

7

Asian noodles (e.g. soba, udon)

45%

25%

30%

9%

8

Lentils

32%

34%

35%

9

Fingerling potatoes

28%

37%

35%

10

Brown/wild rice

25%

38%

37%

11

Grits

24%

32% 44% Source: NRA 2016

12

Polenta

22%

40%

38%

20%

49%

31%

%

%

%

%

4%

8%

2%

%

4%

1325-32.indd Sweet potato fries aug 2016 25

Kikkoman Gluten-Free Tamari Soy Sauce

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Starches/Sides

CREATE ASIAN AND MAINSTREAM MENU ITEMS, AND ON THE TABLE TO GIVE udon) YOUR GUESTS A GLUTEN-FREE OPTION THEY’LL 32% LOVE.34% 8 Lentils 9

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35%

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Brown/wild rice

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11

Grits

24%

32%

44%

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38%

35%

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‘North 70 percent of all e-commerce is based 31% on 20% 13 of Sweet potato fries 49% some socially unacceptable, if not outright illegal, ac19% 14 says Bread service/bread 37% Univer44% tivity,’’ Jeffery Hunker of Carnegie Mellon baskets sity. You may find your brand being exploited or ille13% to you.

Tater tots 49% 37% gally 15 linked to something detrimental Whatever the theft or deception to cash in on your business’ good reputation, thieves do this with amazing regularity. A graphic design by Chicago artist Mitch O’Connell from his website (mitchoconnell.com) was lifted and appeared on apparel on Amazon. While O’Connell managed to prove his ownership of the stolen material, new infringements pop up “as many as six a day. It’s a National Association | Restaurant.org/FoodTrends full-time jobRestaurant just to take them down,” said O’Connell.

Brand abuse perpetrated under the cloak of parody is a common excuse, but if it is addressed in court, and you’d win. In the United States, for example, the courts have protected parody as free speech under the First Amendment. In more recent cases, some guidelines have emerged that must be followed by anybody who decides to parody a brand. For example, the courts have said a parody must ‘‘convey two simultaneous— and contradictory—messages: that it is the original, but also that it is not the original and is instead a parody.’’

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Page 26

foodindustrynews.com

Food Industry News® August 2016

For your commercial insurance needs go to

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No one has the right to feel hopeless.

There’s too much work to do.

— Dorothy Day

NRA’s Top Dozen Breakfast Trends for 2016

FSMA Deadline Approaches

With the September deadline approaching, 1 Ethnic-inspired breakfast ...68% food manufacturers should already have begun the process of complying with the Food 2 Ricotta pancakes ...............48% Safety Modernization Act, which puts the 3 Traditional ethnic breakfast items onus of preventing foodborne illness on food (e.g. huevos rancheros, shakshu- processing facilities, industry experts say. ka, ashta) ..............................45% Manufacturers should be prepared to cover additional costs related to inspections and 4 Prix fixe brunches .............36% environmental monitoring required under the 5 Regional gravy (e.g. sausage, new rules. – Adapted from FoodBusinessNews.net

black pepper, tasso ham) .....33%

6 Egg white omelets/sandwiches .............................................29% 7 Doughnuts ........................22% 8 French toast ......................21% 9 Breakfast burritos .............20% 10 Eggs Benedict .................19% 11 Biscuits ...........................19% 12 Lumberjack breakfast (e.g. large American breakfast) ....14%

aug 2016 25-32.indd 26

McDonald’s New Chicago HQ Complex

McDonald’s unveiled plans for a $250 million, 608,000-square-foot headquarters complex on Chicago’s West Side, where it plans to move from its suburban offices in 2018. The project’s two buildings will be separated by green space, and 20% of the floor space will be occupied by retail shops and other tenants.

– Adapted from Chicago Tribune

7/13/16 1:07 PM

Food Industry News® August 2016

Page 27

Top 2016 Liquor Trends

1 Craft/artisan spirits ............... 77% 2 Locally produced beer/wine/spirits 77% 3 Onsite barrel-aged drinks ...... 71% 4 Culinary cocktails (e.g. savory, fresh ingredients) ..................... 70% 5 Regional signature cocktails . 69% 6 Food-beer pairings ................ 66% 7 Edible cocktails ..................... 63% 8 House-brewed beer ............... 63% 9 Food-liquor/cocktail pairings.. 59% 10 Non-traditional liquors (e.g. soju/sochu, cachaca) ....... 59% 11 Craft beer ............................ 58% 12 Organic beer/wine/spirits .... 57% 13 Beer-based cocktails ........... 55% 15 Prohibition-era cocktails (e.g. Gin Rickey, Mint Julep, French 75, Sidecar) ............................. 51% 16 Gluten-free beer .................. 50% 17 Infused/flavored tequila ....... 50% 18 Herbal/botanical liqueurs (e.g. absinthe, Chartreuse, Benedictine, Campari) ........................... 49% 19 Hard cider ........................... 48% 20 Flower essence in cocktails (e.g. elderflower, lavender, hibiscus) 47%

NRA’s Top Twenty Food Trends

21 Wine on tap/draft wine ........ 46%

1 Locally sourced meats and seafood 2 Chef-driven fast-casual concepts 3 Locally grown produce 4 Hyper-local sourcing 5 Minimally processed food 6 Environmental sustainability 7 Healthful kids’ meals 8 New cuts of meat 9 Sustainable seafood 10 House-made/artisan ice cream 11 Ethnic condiments/spices 12 Authentic ethnic cuisine 13 Farm/estate branded items 14 Artisan butchery 15 Ancient grains 16 Ethnic-inspired breakfast items 17 Fresh/house-made sausage 18 House-made/artisan pickles 19 Food waste reduction/management 20 Street food/food trucks

22 Spicy cocktails .................... 42% 23 Moonshine .......................... 42% 24 Vaporized cocktails ............. 40% 25 Low-alcohol cocktails ......... 39% 26 Sharable cocktails ............... 35% 27 Shrubs ................................ 32% 28 Bitter cocktails .................... 32% 29 Mules .................................. 32% –NRA 2016 Trends Report

Grab & Go Trend

Grocers are looking to the deli case for ways to get even more of the growing market for healthy grab-and-go snacks, Samantha Bomkamp writes. Two ways to get in on the trend, which is especially popular with millennial shoppers: use restaurant brands that consumers already know and make to-go items using products already in the store.

– Adapted from The Chicago Tribune

aug 2016 25-32.indd 27

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18

22

Banh mi

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Food Industry News® August 2016

foodindustrynews.com

top center of the plate picks Main dish/Center of the plate for 2016: nra

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Locally sourced meats and seafood

80%

6%

13%

2

New cuts of meat (e.g. culotte/sirloin cap, Denver cut, tri-tip, pork T-Bone chop)

71%

15%

14%

3

Sustainable seafood

71%

12%

17%

4

Free-range pork/poultry

65%

16%

19%

5

Street food-inspired main courses (e.g. tacos, satay, kabobs)

62%

20%

19%

6

Grass-fed beef

61%

21%

18%

7

Half-portions/smaller portions for a smaller prize

61%

19%

20%

8

Meatless/vegetarian items

59%

19%

22%

9

Vegan entrees

58%

23%

18%

10

Inexpensive/underused cuts of meat (e.g. brisket, shoulder, skirt steak)

57%

16%

28%

Cheeks (e.g. beef, pork, fish)

56%

12

Lower-sodium entrees

56%

26%

18%

13

Alternative red meats (e.g. buffalo/bison, ostrich/emu, goat)

56%

30%

15%

14

Tapas/meze/dim sum (e.g. small plates)

53%

23%

24%

15

Game meats (e.g. venison, game birds, boar, rabbit)

48%

26%

26%

August is Foot Health Month, and it’s a great time to give some attention to your tired tootsies. And the best way to do that is to wear comfortable shoes that fit well. The next time you shop for shoes, remember these guidelines from the

good traction.

Thick soles lessen pressure on hard surfaces such as concrete and wood flooring.

Low-heeled shoes, for obvious reasons, are more comfortable and present less risk of injury and discomfort than18high heels.

Banh mi

ask yourself

How do you do stay profitable?

How do you gather new ideas and direction?

HOT Yesterday’s Perennial Do you your TREND Newsanalyze Favorite When it comes to SBA lending in Illinois 80% 1 Locally sourced meats 6% 13% customer base reguwe get five stars. and seafood larly?

71% 2 New cuts of meat (e.g.

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HHHHH

Main dish/Center of the plate

4

Free-range pork/poultry

65%

16%

19%

5

Street food-inspired main courses (e.g. tacos, satay, kabobs)

62%

20%

19%

6

Grass-fed beef

61%

21%

18%

aug 2016 25-32.indd 28

25 26 27 28

29 30 31 32

N 1 2

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be kind to your feet

Perennial Favorite

1

11

Johns Hopkins Bayview Medical Center Web site in mind: Along with other things, your feet may get wider with age. Measure your feet before buying the shoes.

Soft, flexible uppers will better match the shape of your foot.

Leather shoes generally irritate your skin less.

Soles should provide

Yesterday’s News

24

16

3 29%

15% 4 5 6 7 8 9 10

47% Underutilized/”trash” fish (e.g. mackerel, bluefish, HOT sea robin, redfish) TREND

40%

13%

Yesterday’s Perennial News Favorite

17

Low-calorie entrees

44%

33%

23%

18

Banh mi

43%

33%

24%

19

Breakfast for lunch/dinner

41%

25%

33%

20

Low-carb entrees

40%

42%

18%

21

Kale salads

39%

48%

13%

22

Pork belly

38%

31%

30%

23

Hanger steak

38%

37%

25%

24

Octopus

37%

40%

23%

25

Ramen

33%

44%

23%

26

Duck

32%

24%

44%

27

Offal (e.g. heart, tripe, liver, sweetbreads)

29%

49%

22%

28

Comfort foods (e.g. chicken pot pie, meatloaf, roasted chicken)

27%

18%

56%

29

Barbecue

22%

16%

62%

30

Blood sausage/cake

21%

62%

17%

31

Pulled pork

20%

23%

57%

32

Fried chicken

15%

22%

63%

Non-alcoholic beverages

7/13/16 1:07 PM

Nati

Food Industry News® August 2016

Backyard BBQ Trends of Summer 2016

“Low and slow” is a backyard buzz phrase this summer, as more and more people are migrating to smoking rather than grilling. This shift, along with a move toward ceramic barbecues instead of traditional models, is among the summer trends identified by Belmont Meats, a North American foodservice industry leader based in Toronto.

Barbecues have become very sophisticated, with fuels ranging from natural gas to propane to manufactured charcoal briquettes to natural all wood charcoal to various types of split wood pieces chunks and chips.

More foodservice trends: Burgers are Boss – According to recent statistics, 42% of consumers eat burgers at least once a week. Consumers eat an average of 3.7 burgers per month – even more than pizza, which consumers eat on average 3.2 times a month.

Bacon is Big – Bacon wrapped fillet has been a standard for years, and has evolved to lower-cost bacon-wrapped sirloin and other cuts.

“The popularity of carnival food has raised new interest in all things wrapped in bacon – from burgers and wieners to meat loaf, sausages and chicken tenders,” Chef Curtis observes.

Different Steaks – With beef prices rising steadily since 2011, less common cuts of steak have become popular. More people are buying the terres major – or shoulder tender – which is similar in tenderness to beef sirloin, or the flat iron steak, another cut known for its tenderness, soft texture and generous marbling.

Part-time Carnivores – A new category of consumer has emerged called the Flexetarian.

These are people that opt to not eat any meat for 2 or 3 days every week, creating growing demand for veggie burgers that contain vegetables, ancient grains and beans or pulses.

Close to Home – “Locally sourced is a high priority for most consumers,” Chef Curtis says.

“Customers don’t just want Canadian but rather Ontario sourced or Alberta specific beef.”

Hot, Hot, Hot – In the retail market, trends continue toward the spicy, with Asian (particularly Korean) and Hispanic based flavours gaining fans.

Content Matters – Consumers are making conscious sourcing decisions, looking for antibiotic-free beef, raised without added hormones. “People simply want to know what they are eating,” Chef Curtis explains. “Restaurant chains such as A&W and HERO have been very successful in not only educating their customers on what they are eating but also being at the forefront of a major trend in the ‘healthy halo’ category.”

To learn more, visit www.belmontmeats.com

aug 2016 25-32.indd 29

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Private Label Smaller Formats Debut from Whole Foods Whole Foods will open its third 365 by Whole Items Draw Sales Private-label items have major potential when it comes to drawing millennial shoppers, Oracle Data Cloud’s Angela Myers and Megan Margraff said at FMI Connect. Millennials like to save but are less likely to hunt for deals or coupons, which makes private label a well-positioned category for the millennial demographic, they said.

– Adapted from Supermarket News

Many Ways to Serve Vegetarian cuisine There’s no one correct way to offer vegetarian options on your menu. Forward-thinking chefs are not only putting the focus on fresh, flavorful vegetables but are taking the time to walk in a vegetarian’s shoes, and even getting creative with “fake meat.”

Foods Market in Bellevue, Wash., on Sept. 14, with Seattle eatery Wild Ginger Kitchen running an instore restaurant. Whole Foods expects to open up to 10 more of the smaller-format stores next year, including the “Friend of 365” in-store shops operated by local vendors. – Adapted from The Seattle Times

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Forno Rosso Pizzeria Napoletana 1048 Randolph Street, Chicago, IL BIRTHPLACE: Chicago CURRENT POSITION: Owner & Chef of Forno Rosso Pizzeria Napoletana FIRST FOODSERVICE JOB: At 15 years old, I worked at Jays’ Beef in the kitchen.

FAVORITE FOOD: Anything Italian.

AWARDS/HONORS: I was head of my culinary class in Naples, Italy with VPN (Verace Pizza Napoletana) for rising pizziaolo of 2012.

MEMORABLE CUSTOMERS: All of my customers are memorable in the fact that I treat my restaurant like my home so the guests in Forno Rosso feel as if they were invited to my home for dinner with friends and family.

WORST PART OF JOB: Not being able to spend a lot of time with my daughter.

MOST HUMOROUS KITCHEN MISHAP: I was trying to be a show off making and cooking pizzas while customers were watching and proceeded to drop the pizzas as they came out of the oven.

FAVORITE FOOD TO PREPARE: Fresh Pappardelle alla Bolognese PART OF JOB THAT GIVES MOST PLEASURE: Knowing that a customer has the best dinning experience and that my food reminded them of their travels in Italy.

IF YOU COULDN’T BE A CHEF, WHAT WOULD YOU BE AND WHY: Probably a banker so I would know what it felt like to work 9am to 5pm daily and only 40 hours a week.

BEST ADVICE RECEIVED: Never get too down or too up in this business. It’s a tough business.

FAVORITE VACATION SPOT: Anywhere in Italy.

WHAT DO YOU ENJOY THE MOST ABOUT FOOD INDUSTRY NEWS: FIN keeps me in touch with what’s going on locally in the industry and it’s a great resource to find local vendors or industry people that I might need to help in the restaurant .

aug 2016 25-32.indd 30

Call Hugh McKenty, Medium Duty Sales Manager

708-594-5151

Email: Hugh.McKenty@MKTruck.com

We do business at your business.

Adults Are Either Dumb or Lying About Being Sick Sneezers who cover their nose and mouth deserve everyone’s gratitude. How far and fast a sneeze disperses through the air when not trapped by a hand or a tissue seems to be alien to a lot of adults. Most of us catch the flu from breathing in live, infectious particles. 40% of 30- to 39-year-old women didn’t know that. And 69% of 30- to 39-year-old men admitted spraying infectious sneezes into the air for others to breathe but wouldn’t admit they were sick when around others.

The IRA Educational Foundation Awards $175,000 to Culinary and Hospitality Students On Sunday, June 26th the Foundation held their annual Scholarship Award Luncheon at Café 300 (sponsored by Eurest/Compass Group). Awards were given to 70 high school and college students that will pursue Culinary and Hospitality degrees at 27 colleges and universities across the country.

60% of the recipients were high school students and 55% (or 33 students) participated in the ProStart Program administered by the IRA Educational Foundation. Students are encouraged to reapply to receive scholarships throughout their college careers.

Students will attend local colleges (Kendall College, French Pastry School, Robert Morris University, Roosevelt University, Washburne Culinary Institute). They will also attend a variety of highly regarded universities such as Cornell University, Culinary Institute of America, Johnson & Wales University and more.

Drivers, Curb Your Anger Caution! Driving when you feel angry, sad, or teary increases your chance of crashing nearly tenfold.

Even if you’re an excellent driver, emotion puts demands on the brain, and any distraction—fumbling for tissues or fuming over an argument—steals your attention, upping the risk of a mistake and decreasing your reaction time. – DROZTHEGOODLIFE.COM

HYDRATION 101

Two rules to remember: Drink when you’re thirsty, and keep an eye on your pee. Dark yellow means you’re dehydrated and need more liquids, especially if you’ve been out in the heat or exercising. In that case, swig fl uids that have electrolytes. To cut sugar and calories, water a sports drink down to a 50-50 mixture, – DROZTHEGOODLIFE.COM

7/13/16 1:07 PM

Food Industry News® August 2016

Watermelon: A Summertime Staple

Artisan

There’s no denying that watermelon is synonymous with all-American summertime happiness. It’s fresh, tasty and a great value. Did you know you can get 53 6-oz. wedges out of a 20 lb. watermelon? That’s a lot of servings from one piece of fruit. And it’s a treat that’s healthy and nutrient dense.

Nutritionists and health professionals Natural • Clean have recognized watermelon’s health properties because it is naturally low in saturated fat, total fat and cholesterol.

Watermelon is also an excellent source of vitamin C that helps to bolster artery walls.

Watermelon consumption increases free arginine, which can help maintain cardiovascular function.

Eating watermelon can help maintain cardiovascular health. Watermelon amino acids can help maintain blood flow, the arteries and heart health.

Cutting watermelon into convenient chunks is fast and easy. Eat at home or toss in a “to-go” container to take to the office, the beach or soccer practice.

Just cut a grid pattern on the surface of the fruit.

Cubes will tumble out, ready to eat.

1. Take a quarter watermelon and lay it on the rind with the interior facing up.

2. Place the knife about 3/4 of an inch down from the peak of the wedge. Holding the knife parallel to the far side of the fruit and starting at edge of rind, cut a horizontal line through the fruit all the way down to the rind.

3. Next, place the knife blade 3/4 of an inch lower and make the same cut. Repeat. Next, turn the fruit to the other side and make the same horizontal cuts.

4. Starting at the edge of the rind, make vertical cuts 3/4 inch apart all the way across. Remove cubes and serve. Note: Always wash fruit and vegetables before cutting or eating and follow safe food handling practices when cutting watermelon or any other food item. Be sure your knives and cutting surfaces have been thoroughly cleaned with antibacterial soap before each use. And remember, never cut any food item with a knife, or on a cutting board, that was just used to cut raw meat.

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Cut Sodium Content with Vinegar Food manufacturers can cut the salt content of foods without compromising taste by using low concentrations of vinegar, a study finds.

“This result strongly endorses the usual practice to substitute part of salt with vinegar to give a satisfactory salty taste in dishes,” researchers wrote.

Adult men and women should have no more than 2,300 milligrams of sodium each day to avoid kidney disease, heart disease, high blood pressure and stroke.

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— Adapted from BusinessWeek

aug 2016 25-32.indd 31

7/13/16 1:08 PM

Page 32

Food Industry News® August 2016

foodindustrynews.com

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Prepare For A Shift in Who’s The Boss

One of the world’s most precious and sought-after resources will soon be in short supply. No, not gold, oil or even water—we’re talking about youth. A new report from Bank of America Merrill Lynch says the world is hurtling toward “peak youth.” That means that by the end of this decade, people 65 and older will outnumber children younger than 5 for the first time in human history.

As birth rates fall, life expectancies worldwide are increasing by one year every five years, and will reach an average of 77 years by 2050, up from 48 in 1950. In 2050, 2.1 billion people will be 60 or older, more than double 2015’s count.

The massive demographic shift is fraught with risk for governments, companies and private citizens scrambling to prepare for the challenges of our increasing longevity. . – KIPLINGER’S PERSONAL FINANCE

What To Do When A Spouse Dies

Pay bills. Don’t wait until the estate is settled to pay the mortgage, utilities and other bills, except for obligations owed only by your spouse, such as student loans or charges to a credit card in your spouse’s name only. In those cases, you may not be held responsible for repaying the debt.

Check workplace benefits. If your spouse was working, find out about employer benefits the estate may be owed, such as life insurance, unpaid bonuses and vacation pay. If you had health insurance through your spouse’s employer, apply for continuation of coverage through COBRA. File life insurance claims. Call your agent and, if your spouse was employed, the company’s human resources department. Also investigate whether your spouse had any other insurance. If you believe a policy exists but you can’t find it, contact MIB Solutions’ Policy Locator Service (www.policylocator.com).

For a fee, it will track down the application for the policy.

Notify Social Security. Call the Social Security Administration at 800-772-1213 to report your spouse’s death and check eligibility for survivor benefits, including those for children younger than 18.

Close credit card accounts that are in your spouse’s name only. Also take your spouse’s name off joint accounts, and retitle real estate and cars. Notify the major credit bureaus to prevent fraud.

Cancel your spouse’s driver’s license and passport. Also close social media accounts, and cancel subscriptions and memberships.

Update your estate plan. That includes reviewing beneficiaries, naming a guardian for minor children, and giving a trusted friend or relative your power of attorney and health care proxy.

aug 2016 25-32.indd 32

When Your Grown Kid Holds You Back Bank of America Merrill Lynch reports that 62% of people age 50 and older helped a family member financially in the past five years (the average gift was $15,000).

More than likely, it’s the kids.

Parents often believe the most recent request for money will be the last, the one that finally launches Junior on the path to success. But money is a powerful reinforcer, write psychologist and financial planner Brad Klontz and financial planner Anthony Canale in a recent issue of the Journal of Financial Planning. Receiving money for the asking reinforces the behavior of asking, and it can ultimately lead to dependency.

Second Act: When You and Your Spouse Differ on Retiring

Your retirement could be living in a sleek urban condo. You’ll spend your time at hip outdoor cafes people watching and planning trips to exotic destinations. You’re even willing to forego a few luxuries or work a few more years to afford this lifestyle.

But what if your spouse is dreaming of retiring early? What if he or she wants to buy a secluded lake house, write a novel during the day and kick back on the deck every evening?

These kinds of differences are more common than you think. While both men and women say they look forward to having more free time in retirement, that’s often where the similarities end.

When Kiplinger’s Personal Finance surveyed its readers last year, the magazine discovered that women were more likely than men to say their No. 1 personal financial goal is to “retire with financial security and peace of mind.” Men are more interested than women in “leaving a legacy for future generations.”

There are four areas of basic differences: ■ How long will you continue to work?

■ Where will you live?

■ How will you spend your money?

■ What will you do with your free time?

How do you see yourself?

■ Looking for leisure ■ Pursuing a passion ■ Giving back ■ Starting a second act ■ Focusing on family ■ Seeking adventure – KIPLINGER’S PERSONAL FINANCE

7/13/16 1:08 PM

Food Industry News® August 2016

Page 33

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WE SAVED A Fine Dining Restaurant ............ $6,000 WE SAVED A Tavern .................................$3,500 WE SAVED A Fast Food Restaurant ...............$4,000 Improve Your Work Performance

■ Learn to listen ■ You must train team employees the skill of listening ■ Be brief ■ Defuse those who are angry ■ Overcome distractions ■ Watch your appearance ■ Give a team member a short speech or directive and then ask them to repeat it; you’ll both learn how much is retained ■ Be open and honest about what you say ■ Ask questions ■ Know your audience ■ Plan before speaking ■ Praise those you’re speaking to ■ Don’t take yourself too seriously ■ Be clear and specific ■ Never give up ■ Steal good, proven ideas ■ Pay yourself ■ Save for tomorrow ■ Ask for the order ■ Help customers see what they will be proud to own ■ Fail to plan, plan to fail

aug 2016 33-40.indd 33

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Jouska is a hypothetical conversation that you compulsively play out in your head.

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Respect Required

By John Graham Too many salespeople with great potential either drop out or have limited success. Most have good skills, possess the right attitude, and want to get ahead. But something holds them back. What are they missing? Simply put, they don’t know the rules for getting to the top. Here are seven that will help do the job: 1. Do it now The world has changed and the message for everyone is fast forward. Salespeople stumble because they don’t do it now. They don’t get back to customers quickly, whether it’s responding to a question, solving a problem, or getting them promised information. .

2. Hoard time Only top salespeople grasp that they have only a limited amount of their most important asset: time.

It’s not renewable. Once it’s gone, it’s gone forever.

So, don’t let distractions rob you of your time. The worst of these is assuming that every prospect can become a customer by working hard enough.

3. Corral optimism Success requires the ability to spot obstacles and come up with a plan to either get past them or put them aside and move on, rather than pursuing them.

New York University psychology professor Gabriele Oettingen has come up with a way to move forward toward a goal by being both optimistic and realistic.

She calls it WOOP: Wish: What’s my goal?

Outcome: What would be the best result if you accomplished it?

Obstacle: What’s stopping me from accomplishing it?

Plan: What do I need to do to overcome it?

4. Talk less Customers know what they’re getting when they hear nothing but tattered scripts from the mouths of salespeople. It’s so easy to fall into a pattern of talking about what we’re selling. It’s as if the customer isn’t even there. Instead of engaging prospects, endless words drive them away confused.

5. Simplify A simple, clear, and compelling sales message pulls customers.

6. Brand yourself Do you have expertise in mapping out sales strategy? Or, do you have the skill to simplify complex issues? Whatever it might be that makes you unique, develop it so it becomes your personal brand.

7. Put the past aside Salespeople can be betrayed by their own words.

Their braggadocio puts the spotlight on them instead of the customer. Rather than helping to gain sales, it ends in losing customers.

It is common to hear bosses contend that they want employees to “work smarter, not harder.” Few of them understand that people cannot and will not work smarter when they have supervisors hovering over them, criticizing and measuring every move.

When employees do not perform to organizational expectation, all too often senior management and human resource departments blame the workers for the failure. But too often penalties are emphasized instead of rewards.

They especially will not work harder or smarter if managers soar like hawks over their workers hunting for jobs to eliminate. People will work smarter and harder for the customer, but they will not do their best for someone who defines them as a “variable John Graham of GrahamComm is a marketing and sales strategy consultant cost.” Employees want to and business writer. He is the creator of “Magnet Marketing,” and publishes a believe and be recognized free monthly eBulletin, “No Nonsense Marketing & Sales Ideas.” Contact him at johnrgraham.com. for their contributions.

7/13/16 1:24 PM

Food Industry News® August 2016

Page 35

Food Processors: How to Save When KOP 312_Layout 1 3/27/12 3:40 PM Page 1 Sourcing Millions of Labels Large food processors that consume millions of thermal labels each month are turning to specialty converters that can deliver the lowest prices, as well as unique consignment and inventory management that can cut annual labeling budgets up to 40% Although most food processors and grocery store chains view labels as a commodity item, for large operations that consume millions of thermal labels per month, it is a prime operating expense with sourcing decisions made at the corporate level.

With so much at stake, processors find themselves in a constant quest to find reliable label companies capable of delivering a quality product, consistently, and at the lowest possible price.

For many, this means partnering with specialty converters that can pass on savings due to bulk purchasing power of thermal media direct from its source, in addition to unique consignment and inventory management options.

Sourcing a thermal label supplier that can deliver all of the above can reduce annual labeling budgets by as much as 40%.

“You can run through a couple million thermal labels faster than you think,” says Russell Gayer, manager of printing services for a major U.S. meat processor. According to Gayer, Fortune 500 food processors can utilize hundreds of millions of labels per month. Even comparably smaller operations of $200 million or more in annual revenue can have label budgets that exceed $250,000 a year.

For meat and poultry, specifically, the information that appears on the label varies depending on whether or not it is a processed or prepared meat or poultry product, or an unprocessed meat cut, or poultry product, and upon the type of package or container in which the product is packed and shipped. However, most packages requires multiple labels including scale labels that list the price pound, net weight, total price, when the item was packed, the sell-by date, safe handling instructions and often a bar code. Labels are also used to provide nutritional information or to promote a product as “great for the grill” or “keep frozen.”

Labels are also widely used on shipping or institutional containers to impart information mandated by regulators including product type, handling statement, legend, establishment number, net weight, ingredients statement, signature line, nutrition facts, and safe handling instructions. These labels often come pre-printed from the converter with store name, logos or other branding, as well as fixed information and defined spaces or boxes where variable data will be printed later by the processor.

In 2000, Gayer contacted OMNI Systems, the largest, privately owned label convertor in the United States, specializes in preprinted or blank direct thermal or thermal transfer labels. The company now handles their scale labels in quantities that were in excess of thirty million per month. The savings were passed on to the customer.

Selecting an unreliable label company can lead to range of problems including inconsistent or late deliveries, as well as raw material, adhesion, or other print-related issues.

When dealing with millions of thermal labels in rolls of varying diameters, large thermal label converters often offer several Vendor Managed Inventory options to ensure that label stock is maintained to inventory minimums and replenished quickly from regional distribution centers. This type of program requires the label converter to maintain its own sizable inventory at specific minimums agreed upon with the customer.

aug 2016 33-40.indd 35

Now your customers can offer Chicago-style Italian beef that’s been made using a process that we’ve perfected over decades. After 34 years of preparing Italian Beef for some of Chicago’s most successful chains, we are now offering USDA Choice Italian Beef products to food service operators and distributors.

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foodindustrynews.com

Food Industry News® August 2016

CHEF PROFILE

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Larry Lavalley 3800 Ocean 3800 North Ocean Drive Riviera Beach, Florida Birthplace: New York Current Position: Executive Chef Favorite Food: My love has always been for Italian cuisine as it is my family’s roots.

Awards/Honors: I was honored to be featured and cook at the James Beard house a few years ago. It was a lifelong dream. Marks South Beach, my first executive chef position in South Beach, was named as one of the top 50 hotel restaurants in the United States by Food and Wine magazine. I am also very passionate about wine and 3800 Ocean at my current post at Palm Beach Marriott Singer Island Beach Resort & Spa received a coveted award from Wine Spectator last year.

Memorable Customers: Of the many great guests I’ve had the pleasure of cooking for, Jasper White was certainly a memorable one. He loved my coconut conch chowder. As the owner of several lobster shacks in New England and the author of a book on chowders, that was a huge compliment! Another memorable experience was when I cooked for the Mondavi’s in early 2000. The whole family came for dinner at my restaurant and they were very humble and wonderful people. I was lucky enough to taste the family’s new wines for that year. Lastly, a well-known Miami artist, Janet Paparrelli, frequented my restaurant. She wrote me a letter telling me that the sugar plum pie that I had paired with my foie gras dish reminded her of her childhood as her mother used to make a plum pie (almost as good as mine). I never forgot her kind words or the letter she wrote.

Worst Part of Job: The most difficult aspects of being an executive chef are balancing all of the different areas of the job itself. The food and my passion for the job is the easy part, but with it comes many other responsibilities, like managing staff, maintaining a positive and happy work culture, as well as managing the business and financial side of things in order to make sure the business thrives.

Of course, at the top of the list is ensuring customers are happy and satisfied, because they are what keeps our restaurant moving.

Most Humorous Kitchen Mishap: I was very excited to receive one pound of fresh Italian white truffles for a special Truffle Dinner that we do every year. I was showing all of the chefs the quality of the golf ball-sized beauties and they were all nose deep in the bag while some others in the kitchen were asking questions about origin, etc. An employee asked to see them, so I obliged and they picked one up and next thing I know he took a huge bite. I of course screamed STOP!, so he spit it out. We all got a laugh as I told him how much that truffle cost and he almost passed out! Good thing we have a good sense of humor. He thought we were having some kind of tasting.

Favorite Food to prepare: Making pasta and gnocchi are a true passion of mine as well as just preparing simple, rustic Italian dishes with seasonal, fresh ingredients.

What part of the job gives the most pleasure: Most chefs will say that preparing food and seeing happy, satisfied customers is what brings them joy. While that is the obvious answer (for me as well) I also take great joy in training young chefs and preparing them for their own culinary careers. When they come back years later or reach out and they are doing well as chefs or are leaders in their industry, it gives me great pride to know that I played a small role in that.

If you couldn’t be a chef, what would you be and why: I have always loved music and was a long time percussionist. I considered becoming a music instructor early on in college before I realized it would be pretty tough to make a living. I also have a real passion for the financial market and have always dreamed of working in a hedge fund. I would love the pressure and adrenalin of working million dollar trades every day.

Best advice you ever got was: I had a great mentor of mine tell me that you should always be happy and have fun with whatever you do. When the day comes when you don’t enjoy it anymore, just pack it in and look for something else. He also told me to go for the dream and never stop until you get it and when someone tells you to settle, get them out of your way!

Where do you like to vacation: I love to vacation in tropical places. I fell in love with the Caribbean at an early age which is what brought me to Florida from New York. My first stop was the Keys.

What do you enjoy most about FIN: I enjoy learning the latest and greatest trends and concepts in the industry. This keep me growing and always learning.

7/13/16 1:24 PM

Food Industry News® August 2016

Page 37

Forbes: Best, Worst U.S. Cities for Manufacturing Manufacturing has enjoyed something of a renaissance since 2009 — after 12 years of declines, it has gained back 828,000 jobs. But like everything in economics, or life, the resurgence has not been equally distributed. In sharp contrast to other areas of the economy, the industrial heartland has some real winners.

Grand Rapids-Wyoming, Mich., has boosted its industrial workforce by 29% since 2010 to 110,800 workers, with 5.4% job growth last year alone, placing it first on the Forbes list.

Growth is very diversified, from auto parts to food, aerospace and defense. The metro area seems to be breaking all the shibboleths linked the “Rust Belt” as unemployment dropped to 3.3% this year, and population growth and the birthrate are now well above the national average.

Second-ranked Elkhart-Goshen, Ind., where the big business is the highly cyclical recreational vehicle industry. Since 2010, industrial employment has grown 37% to 60,500 jobs.

In No. 3 Louisville/Jefferson County, which abuts the border of Indiana and Kentucky, the industrial workforce has expanded 25.6% since 2010 to 60,500 jobs. Like Grand Rapids, its base is widely diversified. The largest industrial employers include Ford, which makes pickup trucks and SUVs at two plants in the area; GE Appliances, whose sale to China’s Haier was just completed; Publishers Printing and spirits maker BrownForman Corp.

But the big story, and the big numbers, are in the greater Detroit area, where there are roughly 240,000 manufacturing jobs. About 149,000 of them are in suburban Warren-TroyFarmington Hills, also known as “automation alley,” where the area’s industrial workforce has expanded by 30.6% since 2010, helping it to a fifth-place showing on our list. In fourth place is Detroit-Dearborn-Livonia, where industrial employment surged 27% since 2010.

Although their growth rates are roughly half those of the auto stars that dominate the top of the list, there has been a healthy recovery in manufacturing jobs in traditional high-tech and aerospace-dominated economies, mostly in the west. No. 6 San Diego-Carlsbad, which, like most metro areas, has lost industrial employment over the past decade, has seen a bit of a rebound since 2010, with an 11.5% expansion to 106,700 jobs concentrated mostly in aerospace and nondurable goods.

No. 7 Denver-Aurora-Lakewood’s industrial workforce has grown 12.7% since 2010 and 3.7% last year alone, while No. 10 Portland-Vancouver-Hillsboro, Ore.-Wash., where Intel recently completed an expansion, has posted industrial job growth of 12.4% since 2010. A $3 billion plant in suburban Hillsboro has spurred a migration of suppliers as well.

A large number of manufacturing-rich areas are continuing to lose industrial jobs, often at a rapid rate. Nearly a third of the 100 largest manufacturing metro areas registered declines in employment in the last two years. This year’s worst performer is Newark, N.J., where manufacturing employment is off almost 4% since 2013 and more than 6% since 2010.

The bad news has been the decline of the nation’s two largest agglomerations of industrial jobs, Chicago-Naperville-Arlington Heights and Los Angeles-Long Beach. Chicago’s decline can be traced, at least in part, to the decline of its traditional industries. Since 1990, the area has lost 45% of its industrial jobs.

But if Chicago’s loss can be attributed to the overall decline of the old industrial base, Los Angeles’ steady losses reflect a fall from 785,400 to 356,100 jobs—a decline of almost 55%.

aug 2016 33-40.indd 37

Catalina Launches Game-Changing Marketing Investment Planner Tool

St. Petersburg, FL-based Catalina has unveiled their Investment Planner, a powerful marketing planning application that allows CPG brands and retailers to identify their profitable growth potential by leveraging insights from 260 millions shopper IDs and 16 billion shopper transactions. It is now the largest shopper history database in the world.

An industry first, the Investment Planner is part of Catalina’s ROI Value Creation Initiative. It‘s a highly visual, proprietary iPad™ application that gives marketers, brand managers and executive decision makers the ability to quickly visualize opportunities for efficient growth. The application is designed to guide the creation of campaigns and strategic plans based on estimated end-of-campaign metrics and sales results.

The Investment Planner addresses a critical need in the CPG industry for improved marketing efficiency. The application integrates insights into the purchasing behavior of U.S. shoppers with a historical database of Catalina campaigns and results.

It allows Catalina to work with clients to design smarter, more efficient campaigns and review investment scenarios in real-time for meeting business objectives at the best possible ROI.

Incorporation Liability

Whenever you personally guarantee the debts of your incorporated business, you are waiving the protection offered by the incorporation. For this reason, do not volunteer to personally guarantee any corporate debts. If you are asked or pressured to do so, be very cautious. The incorporation provides you with significant rights. Do not waive them unless you have a solid reason for doing so.

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7/14/16 11:22 AM

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foodindustrynews.com

Greater Chicago Chapter of the Club Chefs Association of America Golf Outing 2016

Food Industry News® August 2016

Cary Miller: PEOPLE SELLING THE INDUSTRY This month I am proud to be pictured with Greg Hall, owner and operator of Virtue Cider Tap Room in Fenville Michigan. It’s said that Greg will make Michigan the Napa Valley of Cider. If you have not tried Virtue Cider you should.

The products are inviting and delicious.

Sebastian Lay, Michael Fink, Theodor Tumbrink, Kathrin Dicke, and Fredrik Rasmusson are with RATIONAL, the inventor and world’s leading supplier of combi-steamers with over 750,000 units sold worldwide. The RATIONAL success story began over 40 years ago with the idea of combining dry and moist heat, and the first combi-steamer was developed. Now over 120 million meals a day are prepared to the highest quality standards using RATIONAL combi-steamers in 85 countries worldwide. With a 54% market share, RATIONAL is predominant in the world market and leads the way with innovations in the area of hot food preparation. Cooks and chefs can easily and consistently prepare a variety of foods using the 7 “touch of the button” cooking modes. Their equipment takes the guesswork of meal preparation. Their SelfCookingCenter® 5 Senses units are available in gas or electric with capacities ranging from 6 pan tabletop units to full size roll-in models.

Michael Downs, Greg Dennis and Kit Maxfield are with Original Juan Specialty Foods. The company operates a 60,000 sqft facility in Kansas. They manufacture specialty sauces, salsas, snacks and dips for wholesale, retail and co-pack and private label. They have excellent capabilities, including organic, vegan, natural and gluten free products. If you like great sauces look these guys up. They have private label arrangements for over 100 companies throughout the world.

Kenny Kohn and Pat Goss are with City Foods, producer of the Bea’s Best brand. Their line of products includes cooked, raw and fresh corned beef, smoked brisket, beef pastrami, hickory smoked breakfast beef, and more. The company has been in business for over 50 years.

Lara Postiglione, is with locally based La Mozzarella, a supplier dedicated to importing the world’s finest buffalo mozzarella cheeses from Italy. The company has personally chosen its Italian suppliers, having traveled through many regions of Italy and visited numerous producers. The product itself is delivered by plane shortly after being made and is distributed direct to customers immediately. Contact Lara to arrange a tasting and let her know you saw her picture.

Jim Deere is the Illinois Sales Manager with Alpha Baking Company. Chances are that if you are a local customer of Alpha Baking, you may know Jim. If not, you should. He has a strong desire to help his customers succeed, and is very dedicated to supporting customers in the local food industry. For decades, food industry leaders have called on Alpha Baking Company to craft solutions to complex and unique baking projects. Their modern, high-production facilities link old-world knowledge and baking experience with today’s technology. They bring a high level of experience, responsiveness, and technical expertise to the table. Alpha Baking Company’s products are available fresh, frozen and par baked.

aug 2016 33-40.indd 38

7/13/16 1:25 PM

Food Industry News® August 2016

CHEF PROFILE

DON PENZA Kanela Breakfast Club Andersonville: 5413 N. Clark St. Chicago, IL 60640 Lakeview: 3231 N. Clark St. Chicago, IL 60657 Old Town: 1552 N. Wells St. Chicago, IL 60610 Streeterville: 502 E. Illinois Chicago, IL 60611 Wicker Park: 1048 N. Milwaukee Ave. Chicago, IL 60622 BIRTHPLACE: Rockford, IL CURRENT POSITION: Executive Chef of Kanela Breakfast Club FIRST FOODSERVICE JOB: Dishwasher/ Pizza Cook at Peg and Teds Red Mill in Woodstock, IL. FAVORITE FOOD: Sushi, oysters and fried chicken.

MEMORABLE CUSTOMERS: The customers that go out of their way to tell you how much they enjoyed or disliked their experience. The ones who approach you directly and tell you how they feel versus doing so on Yelp!

WORST PART OF JOB: Weak cooks! No call no shows!

FAVORITE FOOD TO PREPARE: Farm to table – anything that comes out of my garden or local farms. I enjoy preparing the freshest ingredients.

PART OF JOB THAT GIVES MOST PLEASURE: Being able to bring a crew of young people who are willing to learn and being able to get them to work as one and execute the menu to perfection.

IF YOU COULDN’T BE A CHEF, WHAT WOULD YOU BE AND WHY: Police officer. I’ve always been intrigued by that career.

BEST ADVICE RECEIVED: Nobody became successful sleeping.

Page 39

To Avoid Mosquitoes, Just CLOAK

Nobody likes mosquitoes (well, birds and bars do, but...). Why will we be fighting more of them this year? Those standing water barrels are wonderful breeding ground for the pests, and so is standing water from pools and stagnant ponds. Flooding earlier this year is partly to blame because standing water is the perfect biter breeding ground.

The best way to make them buzz off is to remember the acronym CLOAK: C Cover up.

L Light-coloured clothing is less likely to attract mozzies.

O Odors such as BO and perfumes attract mosquitoes like, well, flies.

So wash thoroughly.

A Apply an insect repellent on any exposed skin.

K Keep away from stagnant water.

Twittered Classics The world’s best novels reduced to a text post: War and Peace Everyone is sad.

It snows.

The Grapes of Wrath Farming sucks. Road trip! Road trip sucks.

Don Quixote Guy attacks windmills. Also, he’s nuts.

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Food Industry News® August 2016

foodindustrynews.com

Chefs Hall of Fame 2016 Culinary Experience Crystal Gardens ~ Navy Pier 700 E. Grand, Chicago 5:00—9:30pm

Ticket Prices: Current Date thru May 31st: $50 June 1st thru July 31st: $60 August 1st thru October 13th: $80 At the Door: $95 Table of 10 VIP Premier Seating: $995 Purchase Tickets at: www.chicagoculinarymuseum.org

Sponsorship Packages: $2,500 to $7,500 Program Journal Ad Prices: $125 to $400 ~ Complimentary Cocktail Bar ~ Wandering feast prepared by local restaurants and past chef inductees ~ Silent Auction ~ Live Entertainment ~ $15.00 at Riva Restaurant For more information or to donate silent auction items, contact: Carmella Anello 630-290-7008 ~ chicagomuseumchof@yahoo.com Industry Legend Charles Mok ~ Dreamers Gourmet ~

Posthumous Legendary Chef Homaro Cantu

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Loyal Customers... Leaders Must Know ■ Expensive to replace ■ Will tell everyone about you; everything you do right and everything you do wrong ■ Return to buy ■ A “must serve” among your customers ■ Vital for successful restaurants ■ Expect great food ■ Deliver great service to them ■ Are friendly, and expect friendly service ■ Demand cleanliness ■ Takes responsibility seriously ■ Demand action ■ Require you to think, work hard and plan for success every day

aug 2016 33-40.indd 40

■ The more sympathy you give, the less you need. — Malcolm Forbes ■ Important words in selling: “How may I help you?”

■ Respect your customers by not wasting their time.

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Food Industry News® August 2016

ACCOUNTANTS BDO (Formerly SS&G) .........................................847-824-4006 Baker Tilly .............................................................312-729-8100 Chamlin, P C ........................................................847-583-8800 ACCOUNTING FIRMS Parhas & Associates............................Page 04 ...708-430-4545 ADVERTISING Food Industry News..............................................847-699-3300 AIR CONDITIONING-SYSTEMS CLEANING Olympia Maintenance ...........................................708-344-0344 AIR FILTERS-SALES & SERVICE Averus ..................................................................800-393-8287 Olympia Maintenance ...........................................708-344-0344 ARCHITECTS Sarfatty Associates ............................................... 847-920-1100 ASIAN FOOD PRODUCTS Kikkoman Sales USA...........................Page 25 ...630-954-1244 Eastland Food Corporation...................................630-633-2470 ASSOCIATIONS GARC ..................................................Page 02 ...847-824-6941 Illinois Restaurant Association .............Page 10 ...312-787-4000 ATM MACHINES Meirtran ATM .......................................Page 39 ...800-382-5737 ATTORNEYS Dregerlaw .............................................................312-322-0955 Scharf Banks Marmor ...........................................312-662-4897 Tabahi Law ...........................................................847-260-8182 AUCTIONEERS Bob King Auctions ...............................Page 23 ...847-363-2268 AWARDS Classic Design Awards .........................................847-470-0855 AWNINGS & CANOPYS Chesterfield Awnings ...........................Page 35 ...312-666-0400 Universal Awnings & Signs ...................................773-887-3935

aug 2016 41-48.indd 41

BAKERS-WHOLESALE Gerhard’s European Desserts .............Page 11 ...847-234-0023 Gonnella Baking Co.............................Page 06 ...312-733-2020 IL Mulino di Valenzano Bakery ............Page 31 ...773-934-1625 Julius Meinl Coffee N Tea ....................Page 25 ...773-954-7571 Eli’s Cheesecakes ................................................773-736-3417 JR Dessert Bakery................................................773-465-6733 Lezza Spumoni & Desserts ..................................708-547-5969 Milano Baking Company.....................................800-495-BUNS BAKERY EQUIPMENT Leach Food Equipment Dist ................Page 34 ...815-712-7707 BAKERY-PRODUCTS Instantwhip Chicago ............................Page 31 ...800-933-2500 BAKLAVA Libanais Sweets ...................................................847-329-5060 BANKING Ridgestone Bank .................................Page 28 ...847-805-9520 BANNERS Universal Awnings & Signs ...................................773-887-3935 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 39 ...773-378-8400 Waco Manufacturing.............................................312-733-0054 BAR SUPPLIES Ramar Supply Co ................................Page 29 ...708-233-0808 BATCH FREEZERS Kool Technologies ...............................Page 5 ....630-483-2256 BEEF New S B L Inc ......................................Page 12 ...773-376-8280 BEVERAGES Lifestyle Beverages ..............................................630-941-7000

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BOOTHS Chicago Booth .....................................Page 39 ...773-378-8400 Waco Manufacturing.............................................312-733-0054 BOOTHS-UPHOLSTERERS Chicago Booth .....................................Page 39 ...773-378-8400 BOX COMPANIES-CORRUGATED Wertheimer Box Corporation ...............Page 24 ...312-829-4545 BREAD & ROLLS Gonnella Baking Co.............................Page 06 ...312-733-2020 IL Mulino di Valenzano Bakery ............Page 31 ...773-934-1625 BREAD MIX Via Pizzeria 1 2 3..................................................847-727-6200 BREAKFAST SAUSAGE Fontanini ...............................................................708-485-4800 BREAKFAST-FOODS Menza Foods ........................................................630-230-0332 BUTTER-CLARIFIED Danish Maid Butter Co ........................Page 15 ...773-731-8787 BUTTER-PREPORTIONED-WHIPPED Danish Maid Butter Co ........................Page 15 ...773-731-8787 CABLE TV-SALES & INSTALLATION Prime Time Sports ................................................847-637-3500 CALAMARI Fisherman’s Pride................................Page 48 ... 800-543-2110 CARPET, RUG & UPHOLSTERY CLEANING Sexton Complete Care ......................................... 847-827-1188 CASH & CARRY OUTLETS GFS Marketplace..................................................800-968-6525 CASH REGISTERS & SUPPLIES Schmaus Cash Register & POS ...........................847-675-6066 CATERING-VEHICLES DCI Central ..........................................Page 11 ...800-468-7478 CELLULAR EQUIPMENT & SERVICE Sprint Store by Air 1 Wireless ..............Page 36 ...630-514-9333

CHAIRS-COMMERCIAL

Chicago Booth .....................................Page 39 ...773-378-8400 Waco Manufacturing.............................................312-733-0054 CHARCOAL

Charcoal Supply Company ...................................312-642-5538 CHEESECAKES

Eli’s Cheesecakes ................................................773-736-3417 CHICKEN-PROGRAMS

FSI/Foodservice Solutions....................................847-719-6088 CHILI

Captain Ken’s Foods ...........................Page 05 ... 800-510-3811 CIGARS

Pacific Cigar Company ........................Page 40 ... 630-972-1189 CLASSIFIED ADVERTISING

Food Industry News..............................................847-699-3300 CLEANING PRODUCTS

Reckitt Benckiser-Professional ............Page 04 ...800-560-6619

SuperClean...........................................................847-361-0289 CO-PACKERS

T F Processors ....................................Page 33 ...847-709-2600 COFFEE

Ronnoco Coffee...................................Page 34 ...630-669-2885 Farmer Brothers Coffee ........................................312-437-1818 COFFEE & TEAS

Julius Meinl Coffee N Tea ....................Page 25 ...773-954-7571

Royal Cup Coffee ................................Page 10 ...630-254-3365 True Brew Outfitters .............................................773-252-7000 COFFEE HOUSE PRODUCTS

True Brew Outfitters .............................................773-252-7000 COFFEE ROASTERS

Tec Foods Inc ......................................Page 21 ...773-638-5310

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Page 42 Passion House Coffee Roasters ..........................312-733-3998

Tugboat Coffee .....................................................630-390-6613 COFFEE-GOURMET & SPECIALTY Julius Meinl Coffee N Tea ....................Page 25 ...773-954-7571 True Brew Outfitters .............................................773-252-7000 COLD STORAGE Perishable Distribution Solutions ..........................888-491-1641 COLD STORAGE-PORTABLE Portable Cold Storage .........................Page 18 ...800-535-2445 COMMUNICATIONS APLM Distributing .................................................866-758-0058 CONSTRUCTION COMPANIES Walter Daniels Construction ................Page 10 ...773-775-0170 CONSULTING & DESIGN A D E Foodservice Equipment.............................. 630-628-0811 CONTRACT LABOR SERVICES Atlas Employment Services .................Page 15 ...847-671-1557 CORNED BEEF HASH Menza Foods ........................................................630-230-0332 CORNED BEEF-FRESH EX-Cel Corned Beef .............................................312-666-2535 Vienna Beef ..........................................................773-278-7800 CORPORATE GIFTS Vienna Beef ..........................................................773-278-7800 CREDIT CARD PROCESSOR Worldpay ..............................................................312-887-0276 DAIRY-PRODUCTS Instantwhip Chicago ............................Page 31 ...800-933-2500 DELIVERY-VEHICLES DCI Central ..........................................Page 11 ...800-468-7478 DESSERTS Algelato Chicago .................................Page 20 ...847-455-5355 Gerhard’s European Desserts .............Page 11 ...847-234-0023 Eli’s Cheesecakes ................................................773-736-3417 DIRECT MAIL PROGRAMS Food Industry News..............................................847-699-3300 DIRECTV Prime Time Sports ................................................847-637-3500 DISHWASHER-LEASING & RENTAL Lee’s Foodservice ...............................Page 39 ... 800-728-1102 Cintas Corporation................................................630-543-3666 DISTRIBUTOR SALES REPS Jeff Goworowski ...................................................773-851-7833 DRAPERY CLEANING ON SITE Sexton Complete Care ......................................... 847-827-1188 DUCT CLEANING Enviromatic Corp of America ...............Page 15 ...847-729-8000 Averus ..................................................................800-393-8287 Olympia Maintenance ...........................................708-344-0344 ELECTRICAL REPAIR & MAINTENANCE Mackay Heating & Mechanical ............Page 27 ...847-381-0448 EMPLOYEE BENEFITS PROVIDERS Trinet ....................................................................888-874-6388 EMPLOYEE SERVICE OUTSOURCING Trinet ....................................................................888-874-6388 ENERGY BROKER Century Energy Solutions ....................Page 34 ...630-817-3164 ENERGY MANAGEMENT SYSTEMS Zone Mechanical .................................Page 16 ...708-388-1370 ERP SOFTWARE-FOR DISTRIBUTORS TopshelfDS ..........................................Page 19 ...770-883-7441 ETHNIC FOODS Kikkoman Sales USA...........................Page 25 ...630-954-1244 FAUCETS Faucet Shoppe The .............................Page 08 ...773-478-3890 FILTERS-EXHAUST SYSTEMS Averus ..................................................................800-393-8287 Olympia Maintenance ...........................................708-344-0344 FIRE ALARM REPAIR & TESTING Valley Fire Protection............................................630-761-3168 FIRE SUPRESSION SYSTEMS Averus ..................................................................800-393-8287 Fox Valley Fire & Safety .......................................847-695-5990 FIRE-EXTINGUISHERS Averus ..................................................................800-393-8287

aug 2016 41-48.indd 42

CLASSIFIEDS FIRST AID-EQUIPMENT & SUPPLIES Affirmed Medical Service ......................................847-322-9185 FLATBREADS Grecian Delight Foods ..........................................847-364-1010 FLOOR CLEANING-REFINISH & REPAIR Sexton Complete Care ......................................... 847-827-1188 FLOOR MAINTENANCE Sexton Complete Care ......................................... 847-827-1188 FLOORS-SALES & REPAIRS Customcrete LLC..................................................847-651-9699 FOOD BROKERS UJ Marketing ........................................................847-668-9068 FOOD DISTRIBUTORS Devanco Foods ...................................Page 18 ...847-228-7070 Tec Foods Inc ......................................Page 21 ...773-638-5310 Anichini Brothers ..................................................312-644-8004 Christ Panos Foods ..............................................312-421-6100 Grecian Delight Foods ..........................................847-364-1010 Kronos Foods .......................................................800-621-0099 FOOD EQUIPMENT Bob King Auctions ...............................Page 23 ...847-363-2268 FOOD PRODUCTS Tec Foods Inc ......................................Page 21 ...773-638-5310 GFS Marketplace..................................................800-968-6525 Grecian Delight Foods ..........................................847-364-1010 Menza Foods ........................................................630-230-0332 FOOD PRODUCTS-PREPARED Captain Ken’s Foods ...........................Page 05 ... 800-510-3811 FOOD-DISTRIBUTION SOFTWARE TopshelfDS ..........................................Page 19 ...770-883-7441 FOOD-PRODUCTION SOFTWARE TopshelfDS ..........................................Page 19 ...770-883-7441 FOODSERVICE EQUIPMENT Leach Food Equipment Dist ................Page 34 ...815-712-7707 March Quality Used & New Equip .......Page 05 ...800-210-5895 Thunderbird Food Machinery ..............Page 16 ...866-451-1668 Losurdo Inc ...........................................................630-833-2828 FOODSERVICE EQUIPMENT & SUPPLIES Boelter Foodservice Equip & Supply ...Page 03 ...888-263-5837 FOODSERVICE EQUIPMENT-REPAIR CSI - Coker Service Inc .......................Page 19 ...888-908-5600 Mackay Heating & Mechanical ............Page 27 ...847-381-0448 Cobblestone Ovens ..............................................847-635-0172 FOODSERVICE- LAYOUT & DESIGN A D E Foodservice Equipment.............................. 630-628-0811 Losurdo Inc ...........................................................630-833-2828 Sarfatty Associates ............................................... 847-920-1100 FOODSERVICE-EQUIPMENT PARTS CSI - Coker Service Inc .......................Page 19 ...888-908-5600 Cobblestone Ovens ..............................................847-635-0172 FOODSERVICE-SUPPLIES Ramar Supply Co ................................Page 29 ...708-233-0808 GFS Marketplace..................................................800-968-6525 FREEZER & REF TRAILER RENTAL/LEASING Portable Cold Storage .........................Page 18 ...800-535-2445 FREEZERS-ALL TYPES Custom Cooler & Freezer ....................Page 08 ...630-879-3131 FRYERS FSI/Foodservice Solutions....................................847-719-6088 GASKET REPLACEMENT SERVICE Hands on Gaskets & Hardware ............................708-641-7007 GELATO Algelato Chicago .................................Page 20 ...847-455-5355 Palazzolo’s Artisan Dairy .....................Page 27 .800-4GE-LATO GELATO EQUIPMENT & SUPPLIES Kool Technologies ...............................Page 5 ....630-483-2256 Palazzolo’s Artisan Dairy .....................Page 27 .800-4GE-LATO GENERAL CONTRACTORS Walter Daniels Construction ................Page 10 ...773-775-0170 GIARDINIERA Authentic Barnds .................................Page 35 ...708-749-5430 E Formella & Sons................................................630-873-3208 V Formusa Company............................................847-813-6040 GLYCOL REFRIGERATION SYSTEM & REPAIR Mackay Heating & Mechanical ............Page 27 ...847-381-0448 GOURMET-FOOD PRODUCTS Viola Imports.........................................................847-690-0790

Food Industry News® August 2016 GPS VEHICLE TRACKING Sprint Store by Air 1 Wireless ..............Page 36 ...630-514-9333 GRASSFED BEEF Tallgrass Beef Company.......................................312-846-1361 GREASE REMOVAL SERVICE Kaluzny Bros Inc...................................................815-744-1453 GREASE TRAP PUMPING SERVICE Tierra Environmental ...........................Page 20 ...888-551-1998 Kaluzny Bros Inc...................................................815-744-1453 GREASE-EXHAUST CLEANING Enviromatic Corp of America ...............Page 15 ...847-729-8000 Averus ..................................................................800-393-8287 Olympia Maintenance ...........................................708-344-0344 GREEK FOOD PRODUCTS Devanco Foods ...................................Page 18 ...847-228-7070 Olympia Food Industries......................Page 28 ...773-735-2250 Grecian Delight Foods ..........................................847-364-1010 Kronos Foods .......................................................800-621-0099 GYROS Devanco Foods ...................................Page 18 ...847-228-7070 Olympia Food Industries......................Page 28 ...773-735-2250 Grecian Delight Foods ..........................................847-364-1010 Kronos Foods .......................................................800-621-0099 H/R-HUMAN RESOURCE SERVICES Trinet ....................................................................888-874-6388 HAMBURGER PATTY MANUFACTURER Devanco Foods ...................................Page 18 ...847-228-7070 HAND HELD TWO WAY RADIOS APLM Distributing .................................................866-758-0058 HEATING & AIR CONDITIONER SERVICE & REP Mackay Heating & Mechanical ............Page 27 ...847-381-0448 Mechanical 24 .....................................Page 23 ...847-987-9738 HEATING & COOLING-INSTALLATION & REPAIR Polar Refrigeration................................................630-670-6890 HOOD & EXHAUST-CLEANING Enviromatic Corp of America ...............Page 15 ...847-729-8000 Averus ..................................................................800-393-8287 Olympia Maintenance ...........................................708-344-0344 HOOD & EXHAUST-SYSTEMS Belvin/J&F Sheet Metal Co...................................312-666-5222 HOOD SYSTEMS-FIRE Averus ..................................................................800-393-8287 HOT DOGS Crawford Sausage ................................................773-277-3095 Red Hot Chicago ..................................................800-249-5226 Vienna Beef ..........................................................773-278-7800 HUMAN RESOURCES ADP ......................................................................847-507-4210 HUMMUS & SPREADS Grecian Delight Foods ..........................................847-364-1010 ICE CREAM Algelato Chicago .................................Page 20 ...847-455-5355 Chocolate Shoppe Ice Cream .............Page 17 ...608-221-8640 Fox Valley Farms .................................Page 10 ...630-231-3005 Homer’s Gourmet Ice Cream ..............Page 08 ...847-251-0477 Instantwhip Chicago ............................Page 31 ...800-933-2500 Palazzolo’s Artisan Dairy .....................Page 27 .800-4GE-LATO ICE CREAM-EQUIPMENT & SUPPLY Kool Technologies ...............................Page 5 ....630-483-2256 ICE CREAM-YOGURT Instantwhip Chicago ............................Page 31 ...800-933-2500 ICE MACHINE REPAIR & SANITIZING Ice Solutions 24 ....................................................847-807-3385 Major Appliance Service .......................................708-447-4100 ICE MACHINES-SALES-RENTAL OR LEASING Empire Cooler Service.........................Page 14 ...312-733-3900 ICE-MAKING EQUIPMENT/REPAIR & SERVICE Mackay Heating & Mechanical ............Page 27 ...847-381-0448 ICE-SCULPTURE AAA Nadeau’s Ice Sculptures...............................708-366-3333 INSURANCE Jos Cacciatore & Company .................Page 33 ...312-259-8200 Northern Underwriting Manager ..........Page 26 ...815-226-9353 Caro Insurance Services ......................................708-745-5031 Concklin Insurance Agency ..................................630-268-1600 ISU Northwest Insurance Services .......................888-366-3467 Society Insurance .................................................888-576-2438 The Horton Group.................................................312-917-8610

INSURANCE SERVICES Northern Underwriting Manager ..........Page 26 ...815-226-9353 INSURANCE-INDUSTRIAL & COMMERCIAL Jos Cacciatore & Company .................Page 33 ...312-264-6055 INSURANCE-RESTAURANT Heil & Kay Insurance Agency ...............................847-258-5310 INTERIOR DESIGNERS Sarfatty Associates ............................................... 847-920-1100 INTERNET ADVERTISING Food Industry News..............................................847-699-3300 ITALIAN BEEF Authentic Brands .................................Page 35 ...708-749-5430 Bari Beef ..............................................Page 23 ...847-305-0056 Devanco Foods ...................................Page 18 ...847-228-7070 Serrelli’s Foods ....................................Page 04 ..877-385-BEEF Fontanini ...............................................................708-485-4800 Grecian Delight Foods ..........................................847-364-1010 Red Hot Chicago ..................................................800-249-5226 ITALIAN FOOD SPECIALTIES E Formella & Sons................................................630-873-3208 ITALIAN SAUSAGE Devanco Foods ...................................Page 18 ...847-228-7070 Anichini Brothers ..................................................312-644-8004 Fontanini ...............................................................708-485-4800 JANITOR-SUPPLIES Ramar Supply Co ................................Page 29 ...708-233-0808 JAPANESE-FOOD PRODUCTS Kikkoman Sales USA...........................Page 25 ...630-954-1244 JUICERS-FRUIT & VEGETABLES Berkel Midwest .....................................................800-921-9151 KITCHEN-EXHAUST SYSTEMS/CLEANING Enviromatic Corp of America ...............Page 15 ...847-729-8000 Averus ..................................................................800-393-8287 Olympia Maintenance ...........................................708-344-0344 KNIFE-SHARPENING SERVICE Cozzini Inc ............................................................888-846-7785 Maestranzi Brothers .............................................708-867-7323 LAW FIRMS Dregerlaw .............................................................312-322-0955 LINEN SUPPLY & RENTAL SERVICE Cosmopolitan Textile ............................................773-254-6100 Mickey’s Linen ...................................................... 773-545-7211 LIQUOR LIABILITY/AUTO/UMBRELLA Northern Underwriting Manager ..........Page 26 ...815-226-9353 LIQUOR LICENSE ASSISTANCE Daniel Rubinow License Law Group ....................773-809-5409 LIQUOR-WHOLESALE Peerless Liquors ...................................................773-378-3908 LOGISTICS COMPANIES Perishable Distribution Solutions ..........................888-491-1641 MANUFACTURERS REPRESENTATIVES Vicki Righeimer & Associates ...............................847-899-8146 MARINADES-FOR MEATS CRM North America.............................Page 14 ...708-603-3475 MARKETING-SERVICES Illinois Royalty.......................................................630-487-1485 MAYONNAISE Columbus Vegetable Oils ....................Page 07 ...773-265-6500 MEAT PROCESSING EQUIP SALES & SERVICE Berkel Midwest .....................................................800-921-9151 MEAT-SMOKED Nueske Applewood Smoked Meats ......................800-382-2266 MEAT-WHOLESALE Devanco Foods ...................................Page 18 ...847-228-7070 Anichini Brothers ..................................................312-644-8004 R Whittingham & Son Meats ................................708-371-1650 Tallgrass Beef Company]......................................312-846-1361 MEATBALLS Authentic Brands .................................Page 35 ...708-749-5430 Bari Beef ..............................................Page 23 ...847-305-0056 MEDICAL SUPPLIES Affirmed Medical Service ......................................847-322-9185 MEDITERRANEAN FOODS Grecian Delight Foods ..........................................847-364-1010 MENUS-CUSTOM PRINTED Accurate Printing ..................................................708-824-0058

7/13/16 12:50 PM

Food Industry News® August 2016 MILK Instantwhip Chicago ............................Page 31 ...800-933-2500 MYSTERY SHOPPING/HOSPITALITY SECURITY Petritis Group Inc IL Lic 117001002......................847-705-6619 NAME-PLATES & TAGS Classic Design Awards .........................................847-470-0855 OIL FILTRATION DEVICES Vito Fryfilter .........................................Page 22 ...847-859-0398 OIL-FRYING Chef Mac Culinary Cooking Oils..........Page 31 ...708-945-9150 OILS & FATS-COOKING Columbus Vegetable Oils ....................Page 07 ...773-265-6500 Salad Oils International Corp................................773-261-0500 OILS & SHORTENING Chef Mac Culinary Cooking Oils..........Page 31 ...708-945-9150 Columbus Vegetable Oils ....................Page 07 ...773-265-6500 OILS & VINEGAR Pastorelli Foods ................................................ 800-SOS-AUCY OILS-COOKING/BULK Columbus Vegetable Oils ....................Page 07 ...773-265-6500 Salad Oils International Corp................................773-261-0500 OLIVE OILS Columbus Vegetable Oils ....................Page 07 ...773-265-6500 Salad Oils international Corp ................................773-261-0500 ORGANIC FOODS Pastorelli Foods ................................................ 800-SOS-AUCY OVEN REPAIR & MAINTENANCE Mackay Heating & Mechanical ............Page 27 ...847-381-0448 OVENS-SALES & SERVICE Cobblestone Ovens ..............................................847-635-0172 PACKAGING Sunshine Supply Company .................Page 21 ...773-927-2828 PACKAGING SPECIALISTS Wertheimer Box Corporation ...............Page 24 ...312-829-4545 PAINTING & HANDYMAN SERVICES Schubert Painting .................................................847-606-9660 PANCAKE-BATTER & MIX Tec Foods Inc ......................................Page 21 ...773-638-5310 PAPER-PRODUCTS Ramar Supply Co ................................Page 29 ...708-233-0808 PARTY-FAVORS & SUPPLIES Ramar Supply Co ................................Page 29 ...708-233-0808 PASTA-FRESH AND FROZEN Pastafresh Home Made Pasta..............................773-745-5888 PASTRIES-WHOLESALE Gerhard’s European Desserts .............Page 11 ...847-234-0023 Julius Meinl Coffee N Tea ....................Page 25 ...773-954-7571 PATTY MACHINES/FOOD FORMERS Berkel Midwest .....................................................800-921-9151 PAYROLL SERVICES ADP ......................................................................847-507-4210 Trinet ....................................................................888-874-6388 PEST CONTROL/PEST ELIMINATION Mc Cloud Services...............................Page 24 ...800-332-7805 Presto X Pest Control ...........................................888-627-5772 PHONES-CELLULAR Sprint Store by Air 1 Wiresless ............Page 36 ...630-514-9333 PICKLES & RELISH Vienna Beef ..........................................................773-278-7800 PITA BREAD Grecian Delight Foods ..........................................847-364-1010 PIZZA CRUST MIX Via Pizzeria 1 2 3..................................................847-727-6200 PIZZA SAUCE SEASONINGS Via Pizzeria 1 2 3..................................................847-727-6200 PIZZA SUPPLY DISTRIBUTORS Anichini Brothers ..................................................312-644-8004 PLAQUES Classic Design Awards .........................................847-470-0855 PLUMBING SUPPLIES Faucet Shoppe The .............................Page 08 ...773-478-3890 POINT OF SALE SUPPLIES Schmaus Cash Register & POS ...........................847-675-6066 POINT OF SALE SYSTEMS Retail Control Solutions ........................................630-521-9900 Schmaus Cash Register & POS ...........................847-675-6066

aug 2016 41-48.indd 43

POULTRY-FRESH New S B L Inc ......................................Page 12 ...773-376-8280 PRESSURE WASHING Olympia Maintenance ...........................................708-344-0344 PRINTING-CUSTOM ITEMS Accurate Printing ..................................................708-824-0058 PRIVATE LABEL FOOD MANUFACTURERS T F Processors ....................................Page 33 ...847-709-2600 E Formella & Sons................................................630-873-3208 Milano Baking Company.....................................800-495-BUNS PRODUCE DISTRIBUTORS Premier Produce...................................................847-678-0780 PRODUCE-LOCALLY GROWN Nichols Farm & Orchard .......................................815-236-1615 PUBLISHING Food Industry News..............................................847-699-3300 RE-UPHOLSTERY Chicago Booth .....................................Page 39 ...773-378-8400 REFRIGERATED TRAILER RENTAL/LEASING Portable Cold Storage .........................Page 18 ...800-535-2445 REFRIGERATION EQUIP SERVICE & REPAIR CSI - Coker Service Inc .......................Page 19 ...888-908-5600 Mackay Heating & Mechanical ............Page 27 ...847-381-0448 Mechanical 24 .....................................Page 23 ...847-987-9738 REFRIGERATION SERVICE Zone Mechanical .................................Page 16 ...708-388-1370 REFRIGERATION SYSTEMS-INDUSTRIAL Zone Mechanical .................................Page 16 ...708-388-1370 REFRIGERATION SYSTEMS-SUPERMARKET Zone Mechanical .................................Page 16 ...708-388-1370 REFRIGERATION UNITS-MOBILE Kingtec Midwest ..................................Page 37 ...708-597-2200 REFRIGERATION-EQUIP/COMMERCIAL Custom Cooler & Freezer ....................Page 08 ...630-879-3131 REFRIGERATION-INSTALLATION & REPAIR Polar Refrigeration................................................630-670-6890 REMODELING & NEW CONSTRUCTION Walter Daniels Construction ................Page 10 ...773-775-0170 RESTAURANT EQUIPMENT FSI/Foodservice Solutions....................................847-719-6088 Losurdo Inc ...........................................................630-833-2828 RESTAURANT EQUIPMENT & SUPPLIES Boelter Foodservice Equip & Supply ...Page 03 ...888-263-5837 Custom Cooler & Freezer ....................Page 08 ...630-879-3131 Olympic Store Fixtures ........................Page 36 ...773-585-3755 Ramar Supply Co ................................Page 29 ...708-233-0808 Berkel Midwest .....................................................800-921-9151 RESTAURANT EQUIPMENT REPAIR SERVICE CSI - Coker Service Inc .......................Page 19 ...888-908-5600 Mackay Heating & Mechanical ............Page 27 ...847-381-0448 Berkel Midwest .....................................................800-921-9151 Cobblestone Ovens ..............................................847-635-0172 Major Appliance Service .......................................708-447-4100 RESTAURANT EQUIPMENT-NEW & USED Bob King Auctions ...............................Page 23 ...847-363-2268 March Quality Used & New Equip .......Page 05 ...800-210-5895 RESTAURANT REAL ESTATE SALES John Moauro/Realty Executives ........................... 708-361-1150 Kudan Group Inc ..................................................312-575-0480 Nick Dibrizzi/Coldwell Banker ...............................708-562-9328 Pontarelli & Company ...........................................847-778-3571 RESTAURANT-DESIGNERS A D E Foodservice Equipment.............................. 630-628-0811 Losurdo Inc ...........................................................630-833-2828 Sarfatty Associates ............................................... 847-920-1100 RESTAURANTS La Scarola Restaurant .........................Page 26 ...312-243-1740 Pita Inn Restaurants ............................................. 847-677-0211 RESTROOM-SANITIZING & DEODORIZING Reckitt Benckiser-Professional ............Page 04 ...800-560-6619 SALAD-DRESSINGS & OILS Columbus Vegetable Oils ....................Page 07 ...773-265-6500 Tec Foods Inc ......................................Page 21 ...773-638-5310 SANITATION TRAINING Illinois Restaurant Association .............Page 10 ...312-787-4000 Food Industry Training ..........................................630-690-3818

Page 43 SATELLITE TV SYSTEMS Prime Time Sports ................................................847-637-3500 SAUSAGE Anichini Brothers ..................................................312-644-8004 Crawford Sausage ................................................773-277-3095 Red Hot Chicago ..................................................800-249-5226 Vienna Beef ..........................................................773-278-7800 SAUSAGE MAKING CLASSES CRM North America.............................Page 14 ...708-603-3475 SBA LOANS Ridgestone Bank .................................Page 28 ...847-805-9520 SCALES Berkel Midwest .....................................................800-921-9151 SEAFOOD Fisherman’s Pride................................Page 48 ... 800-543-2110 SEASONINGS & SEASONING BLENDS CRM North America.............................Page 14 ...708-603-3475 SEATING Waco Manufacturing.............................................312-733-0054 SEATING REPAIRS Express Seating ..................................Page 03 ...630-985-7797 SEWER(MAINT)-RODDING & JETTING Tierra Environmental ...........................Page 20 ...888-551-1998 SHIPPING SERVICES Perishable Distribution Solutions ..........................888-491-1641 SHORTENING Columbus Vegetable Oils ....................Page 07 ...773-265-6500 SIGNAGE-INDOOR & OUTDOOR American Graphics ..............................Page 21 ...888-774-6270 SILVERWARE & DINNERWARE Vicki Righeimer & Associates ...............................847-899-8146 SLICERS-SALES & SERVICE Berkel Midwest .....................................................800-921-9151 Maestranzi Brothers .............................................708-867-7323 SOAPS & DETERGENTS Lee’s Foodservice ...............................Page 39 ... 800-728-1102 SOCIAL MEDIA SERVICES Stick Out Social ...................................Page 37 ...312-655-9999 SOFT SERVE-ICE CREAM/EQUIP & SUPPLIES Kool Technologies ...............................Page 5 ....630-483-2256 SOFTWARE-MEAT/SEAFOOD PRODUCTION TopshelfDS ..........................................Page 19 ...770-883-7441 SOFTWARE-WHOLESALE DISTRIBUTION TopshelfDS ..........................................Page 19 ...770-883-7441 SOUPS Vienna Beef ..........................................................773-278-7800 SPA King Spa & Sauna ................................................847-972-2540 SPICE BLENDS Famar Flavors .....................................Page 11 ...708-926-2951 STAFFING-SERVICES Atlas Employment Services .................Page 15 ...847-671-1557 STEAM CLEANING Olympia Maintenance ...........................................708-344-0344 SUPERMARKET & DELI EQUIPMENT Leach Food Equipment Dist ................Page 34 ...815-712-7707 SUPERMARKET- EQUIPMENT/ NEW & USED Berkel Midwest .....................................................800-921-9151 T-SHIRTS-CUSTOM PRINTED DLS Custom Embroidery ......................................847-593-5957 TABLES-ALL TYPES Chicago Booth .....................................Page 39 ...773-378-8400 Waco Manufacturing.............................................312-733-0054 TAMALES Supreme Frozen Products....................................773-622-3777 TEA-GREEN Dewdrop Tea ........................................................630-335-7806 TEMPORARY STAFFING Atlas Employment Services .................Page 15 ...847-671-1557 TEXT MESSAGING PROGRAMS Illinois Royalty.......................................................630-487-1485 TOMATO PRODUCTS Pastorelli Foods ................................................ 800-SOS-AUCY TRADE PUBLICATIONS Food Industry News..............................................847-699-3300 TRUCK DEALERS Fox Ford & Lincoln ..............................Page 18 ...773-687-7807

TRUCK GRAPHICS American Graphics ..............................Page 21 ...888-774-6270 TRUCK-REFRIGERATED DCI Central ..........................................Page 11 ...800-468-7478 TRUCK-SALES & SERVICE DCI Central ..........................................Page 11 ...800-468-7478 Mercedes Benz of Chicago ..................................312-628-4101 TRUCK-SALES NEW & USED D & S Truck Center..............................Page 17 ...708-352-5551 M & K Truck Centers (Hino).................Page 32 ...708-793-5251 M & K Truck Centers (Isuzu) ...............Page 30 ...708-793-5251 TRUCK-VEHICLE GPS TRACKING UNITS Sprint Store by Air 1 Wireless ..............Page 36 ...630-514-9333 TV SALES, SERVICE & INSTALLATION Prime Time Sports ................................................847-637-3500 VEHICLE TRACKING DEVICES Sprint Store by Air 1 Wireless ..............Page 36 ...630-514-9333 VENTILATING-SYTEMS CLEANING Enviromatic Corp of America ...............Page 15 ...847-729-8000 Averus ..................................................................800-393-8287 Olympia Maintenance ...........................................708-344-0344 VODKA Torta Bianca.........................................Page 37 ...312-233-2760 WALK IN COOLER, MOBILE, RENTAL/LEASING Portable Cold Storage .........................Page 18 ...800-535-2445 WALK-IN COOLER REPAIR & MAINTENANCE Mackay Heating & Mechanical ............Page 27 ...847-381-0448 Mechanical 24 .....................................Page 23 ...847-987-9738 WALK-IN COOLERS AND FREEZERS Custom Cooler & Freezer ....................Page 08 ...630-879-3131 WAREWASHING PROGRAMS Lee’s Foodservice ...............................Page 39 ... 800-728-1102 WEBSITE DESIGN Americaneagle.com .............................Page 41 ...847-699-0300 WELDING & FABRICATING KOP Ind. Welding & Fabrication ..........Page 35 ...630-930-9516 WHIPPED CREAM Instantwhip Chicago ............................Page 31 ...800-933-2500 WINE PRODUCERS Ste. Michelle Wine Estates ...................................630-302-5596 WORKERS COMP INSURANCE Northern Underwriting Manager ..........Page 26 ...815-226-9353 Trinet ....................................................................888-874-6388 YOGURT & SOFT SERVE EQUIPMENT Kool Technologies ...............................Page 5 ....630-483-2256

Want to add your business listings to our Directory of Services?

Call 847-699-3300 to learn how!

7/14/16 11:23 AM

Page 44

CLASSIFIEDS

Food Industry News® August 2016

CLASSIFIEDS

PONTARELLI ASSOCIATES Real Estate Services Restaurant Brokerage Division

Chicago’s Premier Hospitality Real Estate Brokers

Vince Ferraro

For additional listings, please visit our website. To list your Business or speak with a Broker, contact our of�ice today.

Kudan Group twitter.com/RestaurantRE

FAST FOOD: Location! Location! Location! Stoplight corner

in Oak Park. Freestanding, seats 90, parking. Est. 20 years! Biz, FF&E @ $75K

TAVERN: Great opportunity! Great lease! Includes apartment, volleyball courts and picnic area! Near Great America! Financing! Biz, FF&E @ $149K

312.575.0480 www.kudangroup.com

MIXED USE: “Trophy Building,” heart of far NW suburb,

SUPPER CLUB: Just over WI border. Seats 75+ 200 banquet room. Victorian building w/ large living quarters. 1.7 acres.

Est. 1991. Real Estate, Biz, FF&E @ $585K

NEW LISTINGS & UPDATES! Algonquin, IL - 4077 W. Algonquin Rd. - Bangkok Thai LI NE ST W IN G!

across train station. Includes fully equipped restaurant/bar and 3 apartments. REAL ESTATE FF&E @ $495K

Size: 2,600 SF Rental Rate: $5,600/Mo. (Modified Gross) Price: $89,000 Agent: Adam

CASUAL AMERICANA: Unique, fast “southern comfort food.”

NW Chicago. Signalized intersection. Seats 40, parks 12.

Tenant favorable lease. Biz, FF&E @ $169K

Chicago Northwest Suburbs - Confidential #684

Extremely well-built building/business on over two acres of land. High-grossing, multi-level venue including a roadhouse, diner, sports bar and nightclub. True turn-key operation.

Size: 4,669 SF (Bldg.) 87,323 SF (Land) Price: $1,480,000 (R.E., Business/Land) Agent: Jarrett

LOCATION: River & Oakton, Des Plaines. 13,200 sf lot /

2,600 sf building. Former restaurant. REAL ESTATE @ $575K

CASUAL: Affluent NW suburb, just off I-90. Freestanding brick building on +/- 1 acre. Seats 175, parks 200. Fully equipped T-key. REAL ESTATE, FF&E @ $1.2M

Evanston, IL - Confidential #735 - Real Estate Sale with Restaurant Assets Unique island parcel piece of land at very busy intersection. Property has 9 on site parking spaces. Land sale includes grill-type restaurant building with seating and all equipment.

Size: 800 SF (Bldg.) 1,600 SF (Lot) Rental Rate: $14,000 Annually Price: $349K Agent: Rick

ITALIAN: Near W burb. Features recipes of famous area chef.

RE PR DU IC CE E D!

Seats 40. Visible end cap with ample parking. Busy catering!

Great lease. Biz, FF&E @ $59K

PLUS: • Family Style, NW Suburb •

• Dells Area w/ REAL ESTATE • • Italian, near NW Suburb •

MEMBER: CRBA

RE PR DU IC CE E D! !

Logan Square - Confidential #692 - Business for Sale

Fully-furnished & newly remodeled bar/restaurant with 360 SF outdoor drinking and dining Size: 1,550 SF (1st Floor) Rental Rate: $5,200/Mo. (Mod. Gross) Price: $249K Agent: Jarrett

LI NE ST W IN G!

“Commerce With Morality™”

2731 W. Touhy Ave. Chicago, Illinois 60645

THINKING OF BUYING OR SELLING?

Palatine - 1925 S. Plum Grove Rd. - Business for Sale

Great delivery/carry out restaurant with large kitchen located on the Palatine/Rolling Meadows border. Fast casual pizza business loade with equipment. Ample parking.

Size: 1,305 SF Rental Rate: $12.63/SF (NNN) Price: $74,900 Agent: Adam

West Chicago - 540 Main St. - Commercial Condo for Sale

Please Call (773) 743-2100 or Email peterjp@realpoul.com

Existing restaurant/commercial condo for sale. Formerly a sports bar & seafood restaurant.

Large kitchen with open floor plan, small office and side patio for al fresco dining.

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

A BEAUTIFUL SUMMARY OF BUSINESSES FOR SALE RE PR DU IC CE E D!

Size: 4,000 SF (1st Floor) + Small Office (2nd Floor) Price: $324,500 Agent: Scott

West Town - 1952 W. Chicago Ave. - Real Estate for Sale

Two floor restaurant/bar with existing architectural drawings, floor plans and permits.

Stubbed for plumbing and electrical for restaurant use. Surrounded by retail & restaurants.

Size: 6,000 SF Parking: 3 Spaces Price: $749K Agent: Jarrett

Wheeling, IL- 269-283 S. Milwaukee Ave. - Former Le Francais Restaurant .62 Acre commercial lot with restaurant and parking. Many options including renovation or redevelopment to mixed-use or office use. Located in Restaurant Row. Size: 4,323 SF (Building) 27,000 SF (Lot) Price: TBD Agent: Jarrett

Wicker Park - 1520 W. Division St. - Prime Commercial Space for Lease

English basement of art deco building available. Recently restored into the headquarters of the renowned firm Studio Gang Architects. Ownership is seeking other creatives.

Size: 6,976 SF Rental Rate: Contact Agents Agents: Jerrod/Juan Carlos RE PR DU IC CE E D!

$100,000 $425,000 $75,000 $255,000 $95,000 $355,000 $175,000 $169,000 PENDING $60,000 $130,000 $495,000 $345,000 $329,000 $2,250,000 PENDING PENDING $1,495,000 $2,875,000

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

aug 2016 41-48.indd 44

Newly-built restaurant near high traffic Lakeview/Lincoln Park six corners. This dense area has excellent visibility, strong foot traffic and demographics.

area. Open floor plan with dark wood bar and 1,500 SF full basement.

REALPOUL REALTY

MEMBER: CRBA

Lincoln Park - Confidential #1052 - Business for Sale

Size: 1,920 SF Rental Rate: $46.88/SF (Net) Price: $79K Contact: Juan Carlos LI NE ST W IN G!

CALL 847-778-3571

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

Two-story bar/eatery with real estate.18,750 SF Lot with spacious outdoor patio & expansive Size: 8,750 SF (Bldg.) Rental Rate: $15/SF (Net) Price: $899,900 Agent: Jerrod

VinceF@realtychicago.com

Breakfast-Lunch / Fast Food 6am to 3pm Free Standing, Corner, Over $500K Spent in Upgrades; 170 Seats Free Standing - Same Owners 35 Years with Property $255K Free Standing - Same Owners 35 Years Business only $75K “One of a Kind” - Same Owner ~21 Years - 6 Days - Great Business Fast Food-Free Standing Spotless- B: $120K B&P: $355K Greek Yogurt, Raw Juices, Smoothies, Coffee & Tea! Free Standing - Corner - ~50% of F&E ~ 2 Years Old Fast Food with Big Numbers and Reasonable Asking Price Over 30 Years Fast Food Business with 50 Seats Free Standing - Corner - Excellent Traffic Pattern - Since 1964 Restaurant Plus 6 Apartments Above it! A Superb Deal.

Italian Restaurant with Outside Patio -Fine Reputation With Property - Plus Rental - Owner Retiring After 30 Years Restaurant - Bar - Pizza on 3.5 Acres Property - Reputable With Property - 1.3 Acres - 18,000 Sq. Ft. Strip Mall Over $500K in Upgrades. Best Deal Ever! Business Only Sports Bar / Restaurant - Business & Property, Great Place-Low Price Outstanding Sports Bar and Grill with 5 Stores - A Truly Great Deal!

Forest Park - 7652 W. Madison St. - Real Estate & Assets for Sale

parking. Potential for further development. Located near downtown I-290 & CTA Blue Line.

MORE LISTINGS AVAILABLE–CALL! SELLING? ALWAYS CONFIDENTIAL!

BREAKFAST-LUNCH BREAKFAST-LUNCH FAST FOOD FAST FOOD FAST FOOD FAST FOOD FAST FOOD FAST FOOD FAST FOOD FAST FOOD FAST FOOD RESTAURANT RESTAURANT ITALIAN SPORTS BAR SPORTS BAR & PIZZA SPORTS BAR & RESTAURANT SPORTS BAR & RESTAURANT SPORTS BAR & RESTAURANT SPORTS BAR + 5 Stores

Established restaurant located in a busy strip center. Turn-key business includes liquor bar, sushi bar, dining room & fully-equipped kitchen. Business/Asset Sale with a great rental rate!

Wicker Park - 1563 N. Milwaukee Ave. 2nd Floor - Live/Work Space

Rarely available live/work loft-style space for lease. Two offices/bedrooms with 1.5 bathrooms allows for easy separation from work area. High ceilings and central HVAC. Size: 1,600 SF Rental Rate: $2,500/Mo. (Gross) Agent: Adam Kudan Group, Inc. 566 W. Lake St. Suite 320 Chicago, IL 60661

MEMBER: CRBA

7/13/16 12:50 PM

Food Industry News® August 2016

Page 45

CHICAGOLAND’S BEST LOCATIONS FOR SALE 24 HOUR VOICEMAIL

Email—nick.dibrizzi@cbexchange.com

Only From

NEW! WESTERN SUBURBS ON MANNHEIM ROAD

Turn key, fully equipped fast food restaurant with drivethru window All new & shiny. 1370 SF plus 1,200 SF lower level with high flexicore ceiling. Building 13,304 SF; lot parks 17 cars plus additional parking. Next to Dunkin Donuts & CVS Pharmacy. High density traffic.

For Lease. Call for more information.

NEW! SOUTHWEST SUBURBS Hard corner, National Tenant Location

Route 83 & Cal Sag Road; High traffic counts 2016 IDOT reports 40,000+/- at the intersection of Cal Sag and 127th Street; Free standing 3,600 +/- bldg. on 30,000 SF lot; Available For Sale & Lease; Call for more information

NEW! BLOOMINGDALE STRATFORD SQUARE MALL Turn-key, fully equipped fast food restaurant 1-2 year lease to start $2,500/month Call for more information Retail Space Available-Hot Location Located in famous strip center Ready for restaurant development Mediterranean, Fried Chicken, Fast Food, Pizzeria, Chinese, etc. For Lease only $16.50 per SF gross. Very Negotiable.

NEW! ELMWOOD PARK-CHICAGO, MONTCLARE AREA ON HEAVILY TRAVELED HARLEM AVENUE Free standing iconic restaurant 4,482 SF Approved blueprints and liquor license. Plenty of parking. For Real Estate $319,500.

COOK CO. NW SUBURBS Pizzeria-Ristorante & More Includes Real Estate & Business. Est. since 1964.

Real $$$$ maker, 4 year Federal Income Tax returns avail. Owner retiring. For R.E. & Business $899,000. It’s also a great development opp. for a national tenant. Highly confidential, must sign confidentiality agreement and have proof of funds.

NEW! NW SUBURBS RESTAURANT ROW, WHEELING 6,000 SF turn-key free standing restaurant bar-restaurant Elegant interior design, outdoor dining, gaming in operation. Selling Business Fixtures and Equipment. Call for more information.

WESTERN SUBURBS

117 W. St. Charles Road, Villa Park, Il. Turn-key closed restaurant drive-in.1,663 +/- SF fast food restaurant building seats 64. Lot size: 80’x125’ or 10,000 SF, parks 20 cars. Completely remodeled in 2010.Traffic count 26,400 per day. Real Estate taxes: $9,479; Zoning: C2.

For Sale: $359,000; owner financing available with 40% down. For Lease: $16 per SF or $2,200 per month NNN

NEW! EVANSTON NEAR NORTHWESTERN UNIVERSITY

Hot restaurant location, turn-key in downtown Evanston Free standing 3,500 SF building plus 1,500 SF basement. Seats 140; parks 17 cars. National tenant location. Call for more information

NORTHWEST SUBURBS-LAKE COUNTY

Turn-key state of the art free standing Class A restaurant-bar-lounge-banquets. 16,000 SF bldg., seats 473 plus outdoor patios on 4 acres of land; parks 220. For Lease for only $15,000 a month/$11.25 per SF Triple Net NNN; Lease Real Estate taxes are $2.50 per SF

FREE STANDING BUILDING With Drive-Thru Available in Cook, DuPage & Kane County.

Call for more information.

CHICAGO WEST LOOP

Turn-Key Restaurant Bar 4,000 SF plus lower level with clean incidental liquor license. Rent $7,000 per month Selling business fixtures & equipment Call for more info.

NEW! DOWNTOWN GENEVA, IL - CLASS “A” ICONIC SPORTS-BAR & GRILL

Must see to appreciate. 4,000 SF; seats 150 plus 50 in outdoor patio. State of the art large sit down bar; 13 large Plasma TV’s. Real $$$$ maker, always busy, never empty. All new & shiny. Partnership dispute forces immediate sale. Asking price includes business, name, fixtures and equipment. Some owner assistance to qualified buyer.

WESTERN SUBURBS - NAPERVILLE One Story Free Standing, Turn-Key 4,600 +/- SF Full service restaurant-bar. Large dining areas, full service sit down bar. 2 large kitchens & prep area with walk in coolers & freezers.

Sits on 37,000 +/- lot, Seats 200, Parks 60+/North of I-88 west of Route 59 on Ogden Avenue.

Selling Real Estate, FFE, Call for more information.

NEW! CHICAGO, SW, ARCHER & HARLEM

Bar with clean Tavern license.

Includes Real Estate and Business. Chicago, SW, Archer Avenue & Harlem Avenue.

Call for more information.

MEMBER: CRBA

ORLAND PARK AREA 1,000 - 4,200

Nick Di Brizzi 888-317-7721

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

COMMERCIAL/RESIDENTIAL BUILDING Tavern with Real Estate Corp. lic. with 4am and public place of amusement licence.

Total of 11 units in 3 adj. 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 pkg. 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 •••••••••••••••••••••••••••••

7 Unit Building 3121 N. Cicero. 4 apts. with tavern & food. Liquor license.

Lot 50 x 125. Some financing available. $795,000

Call Wesley at 773-671-1273

— — FOR SALE — —

SPORTS BAR AND CAFÉ (Chicago, IL)

Owner retiring – Popular sports bar with adjoining café. Includes all fixtures and equipment. Includes PPA Entertainment License. Business only for sale. Building not for sale. 12 years remaining on lease. Approximately 3,000 SF inside and 2,000 SF outside, private beer garden.

Located on Irving Park Road, Northwest Side of Chicago.

PRICE REDUCED to $299,000 or best offer.

Call Gale Fabisch at Clark Fabisch Realty - 847-606-6309

aug 2016 41-48.indd 45

BERWYN

Bar & Grill For Sale.

Updated Turn-Key 2,200 sq. ft.

High visibility.

Video gaming. Great lease!

-------------------------------------------------------------------------

SCHILLER PARK Well established bar with successful gaming business.

Parking for 20 cars. Business with real estate. High traffic area. Great exposure!

Contact Sean Glascott - @properties

773-551-7168

7/13/16 12:50 PM

Page 46

Food Industry News® August 2016

CLASSIFIEDS

BUSINESS OPPORTUNITIES • Thinking of Buying or Selling? Call JOhN MOaURO! FORMER ChECkERS lOCaTION

Free standing building w/ drive thru in the Western burbs. Near stoplight intersection. 1,200 sq. ft. on approx 1/4 acre site.

Low property taxes. Property only $389K.

JUNE CLOSINGS • Judy’s Pizza; Deerfield – Closed 6/30/2016 • Main Street Outfitters; Wauconda – Closed 6/30/16 • Halo Cupcakes; Loves Park – Closed 6/24/16 • Mulligans Bar and Grill; Chicago – Closed 6/10/16 • Subway; Chicago – Closed 6/1/2016 • Cold Stone Creamery; Eden Prairie, MN – Closed 6/15/16 • Cold Stone Creamery Santa Monica, Monrovia, CA – Closed 6/15/16 • Cold Stone Creamery; Westfield, NJ – Closed 6/28/16 • Cold Stone Creamery – Omaha, NE (3 store deal) – Closed 6/1/16

Transactions Closed Thru June: 36

Looking to Sell?

Contact: Tom Traina Eatz & Associates Tom@eatz-associates.com 847-651-3834

Contact Tom Traina tom@eatz-associates.com 1-847-651-3834 www.eatz-associates.com NEW LISTINGS Established Gyros, Beef and More – NW Subs • 2015 Sales $387k • Rent 4,000 • Asking $145k Pizzeria – Pick-up/ Delivery – NW Subs Currently a franchise – Can Rebrand • Gross Sales $399k • Rent $3,500 • Asking $75k Established Cupcake Shop – NW Sub • Gross Sales $369k • Rent $3,700 • Full kitchen • Asking $225k Pizzeria – Dine in/ Pick-up/ Delivery – NW Subs • Gross Sales $480k • Rent $5,300 • Asking $117k Closed Yogurt Shop – Chicago • 1,250 SQFT • 8 Machines • Property available for $375k • Asking $19k for business only • Rent $3,000 LISTINGS PRICE REDUCED Rosati’s Pizza – Far West Subs • Ave weekly Gross Sales $10k • Rent $2,700/mth • Asking $275k Breakfast/ Lunch – Chicago Loop • Gross Sales $491,628 • Rent $6,000 • 7am -3pm M-F S/S 9am-2pm • Asking $169k (Owner Financing)

aug 2016 41-48.indd 46

Hot Dog and Beef Since 1996 – NW Subs • 2015 Sales $350k • Rent $3,500 • Asking $99k

Restaurant and Bar w/ Property – Far NW Sub Owner Financing with $50k down • Est 2001 • 2,500 SQFT • Asking $375k for Property • Asking $60k for Business only FEATURED LISTINGS Sports Bar and Pub with Prop & Gaming – Far NW Sub • 3+ Acres • 4,500 SQFT • $77k Gaming Revenue • Property appraised @ $780k • Asking $995k Wing Franchise – NW Sub • 2016 Weekly Sales $9k • Rent $2,700 • Asking $249k Rosati’s – Far SW Sub – w/ Gaming • Rent $1,100 • Monthly Sales approx. $37k • Gaming Revenue $3k per month • Asking $209k Shared Kitchen with Property – NW Subs • 1,500 SQFT • Approx. Monthly income from clients $3k • Asking $249k Gyros, Hot Dogs and Beef – Far West Subs • 2015 Gross Sales $623k • Rent $5,300 • Asking $289k Hot Dog, Beef Pasta and More w/ Property - WI • Whitewater, WI • Asking $379K • Owner will also lease property

MORE PaNCakE hOUSES

This establishment has been serving its communities for 45 years. Free standing 4,700 sq ft with 175 seats. Parking for 80. Great viability and easy access. Has living quarters for Mix Use Status, low property taxes. Property & Business asking $499K OBO. Call for details.

-----------------------------• Pancake House—4,000 sq. ft. Seats 165. Asking $349,000 OBO

“Sell Off”

This is a Restaurant/Banquet Facility. Located in SW Burbs adjacent to a Golf Course Community, Great For Banquets seating

PaNCakE hOUSE

Chicago location. 3,000 sq. ft. Seats 120.

Long term, favorable lease Limited hours. Possible owner financing.

Asking $99,000 OBO. 400 Plus. Apx. 58,000 Sq Ft Site, Building w/Walk Out Lower Level over 13,000 Sq Ft. Low RE Taxes, Being Offer Below Current Appraisal, Bank Owned w/Possible Financing Available asking $699K

PIZZERIa

Western burbs. Just listed—Iconic pizzeria.

Sit down & carry-out. Stoplight location.

Heavy traffic. Parking for 80 cars. Est. over 25 yrs. Seats 75. Asking $199K. Call for details.

REST/BaR/BaNqUETS

Western burbs. High volume. 6-days a week operation. 7,000 + sq. ft. with very favorable lease. Sales exceed $2.5M firm. Asking $599K. Business only.

Confidential! Call for details.

aMBaSSadOR 9999 West 143rd Street Orland Park, Il 60462

Broker/appraiser always Confidential

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

OAKBROOK BUTTERFIELD RD Three Level Restaurant, Lounge, Main & Private Dining Rooms Outdoor Patio backs to Waterfall Banquet, Conference Center Build-Out Nearly Complete 30,000 sq ft – Divisible Part of Huge P.U.D.

FT. LAUDERDALE, FL Restaurant Lounge in NuRiver Landings Huge Outdoor Patio Overlooks NuRiver Upstairs Mezzanine for Overflow or Banquets Boat Slips Available New Build-Out Nearly Complete 7,000 sq ft + 2,000 sq ft Patio Indoor and Outdoor Bars

South Lake Tahoe In Tahoe Keys Marina & Yacht Club Restaurant, Lounge, Banquet Rooms

FOR SALE – – – – NEW PRICE!

Delavan, WI lakeside bar for sale!

This full-service club has established year-round business that takes advantage of large bar, private party room, DJ/dance floor/stage, covered beer garden and full kitchen. Truly turn-key establishment! Just one block from the Delavan boat launch w/ plenty of parking. Known on the comedy circuit and has hosts many headline comedians & acts.

From summer boating to winter sports, this is a yearround hang-out. $499,000. Business, FF&E and real estate included.

Contact Margaret Labus, d’aprile properties, 262-812-6123 or mlabus@daprileproperties.com

FORMER SKOKIE SUPPER CLUB

REAL ESTATE FOR SALE 4714 MAIN SKOKIE

GREAT LOCATION. APPROX 3,000 SF BLDG., 13,000 SF LOT, 25 PARKING SPACES. PATIO FOR OUTDOOR SEATING. KITCHEN, WALK-IN COOLER, CUSTOM BAR. FF&E AVAILABLE FOR TURN-KEY ESTABLISHMENT

CALL JIM AT JAMESON SOTHEBY’S

(847) 733-2881

Great Outdoor Patio for Dining & Entertainment Operating for 20+ Years

Kristopher 630.268.4000 kris@plencner.com

7/13/16 12:50 PM

Food Industry News® August 2016

BACONFEST CHICAGO

Page 47

Coming March 2015 Coming January 2017

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aug 2016 41-48.indd 47

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In today's economic market, value, credibility and reliability are critical when deciding who to buy seafood from for your customers. That's why Fisherman's Pride is the #1 source for frozen Calamari and a large selection of other seafood products including Cleaned Calamari, Calamari Steaks, IQF Calamari Rings, Breaded Calamari Products (Fries, Rings, In today's economic market, value, credibility and reliability & when Tentacles), Clams White & Chinese areRings critical deciding who(Vietnam to buy seafood from for your customers.CuttleďŹ sh, That's whyOctopus, Fisherman's Pride is thefresh #1 source for Hardshell), made to order gourmet frozen Calamari and a large selection of other seafood salad (Calamari, OctopusCalamari, & Mixed Seafood), products including Cleaned Calamari Mussels Steaks, IQF Calamari Rings, Breaded Calamari Products Rings, (Halfshell, Wholeshell & Meat), Tilapia, Swai, (Fries, Flounder and Rings & Tentacles), Clams (Vietnam White & Chinese Scungilli ( Frozen & Canned). Our years of experience and Hardshell), CuttleďŹ sh, Octopus, made to order fresh gourmet strict quality guidelines ensure& you getSeafood), incomparable value, salad (Calamari, Octopus Mixed Mussels (Halfshell, Swai, Flounder ands variety and Wholeshell service from&allMeat), of ourTilapia, products.

Call Fisherman' Scungilli ( Frozen & Canned). Our years of experience and Prideguidelines today..theensure right choice, time. value, strict quality you get every incomparable variety and service from all of our products. Call Fisherman's Pride today..the right choice, every time.

aug 2016 41-48.indd 48

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