Food Industry News July 2020

FOOD INDUSTRY NEWS

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EJ’S OFFERS LAVISH TENT EXPERIENCE

At EJ’s Place, 10027 Skokie Blvd. in Skokie, diners will find an elegant outdoor option for social distancing. The restaurant’s 2,400-square-foot tent is carpeted, lit by a chandlier and seats 85 people, says EJ Lenzi, owner of the Italian-American steakhouse.

Other new features include disposable menus, individual bread plates instead of a communal basket, wrapped silverware, carefully spaced tables and of course, hand sanitizer stations throughout. “I think most people will find we are unmatched in quality, even by city standards,” said third-generation restaurateur Lenzi. a

AROUND CHICAGO ...................................... 24 CHEF PROFILES .................................... 10, 20 CHICAGOLAND NEWS ....................................25 CLASSIFIEDS & DIRECTORY ........................33-38 DINING WITH MS. X ...................................... 4 HR MATTERS ............................................. 12 NATIONAL NEWS ......................................... 8 NUGGETS ..................................................46 PEOPLE SELLING THE INDUSTRY...................... 28 TRAVEL .................................................. 30

Bub City, 5441 Park Place in Rosemont, offers outside seating for its customers. Photo credit: Village of Rosemont

Bub City is one of several establishments on the Rosemont restaurant corridor that has opened its patio following the COVID-19 outbreak. Adobe Gila’s, Five Roses Pub, Hofbräuhaus Chicago, Kings Dining & Entertainment, Park Tavern, Pete’s Dueling Piano Bar and Sugar Factory are also among outdoor dining options, according to Parkway Bank Park.

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James Contis 1927-2013 Food Industry News Issue 7, July 2020 (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.

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Food Industry News® July 2020

foodindustrynews.com

SINCE 1983

Two things nobody wants to accept are that eventually, we will all die and that there’s no do-over.

Live righteously, appreciate each day and thank staff and customers.

New Focus on Bag In Box Coffee

Seeking a point of differentiation in the crowded cold brew coffee set, Boston-based Back Bay Roasters is shifting its focus from its single-serve line to its bag-in-box format, beginning with a rollout to 200 Walmart stores on the East Coast.

The move comes as a number of rising cold brew startups, including Bizzy and Kitu Super Coffee, have embraced multiserve packaging as a means of competing in the grocery channel in coolers and on ambient shelves. Though less common than bottles, other brands, such as New York-based Wandering Bear, have also introduced bag-in-box formats in the past for home and office use occasions. Doug Caplan, the co-founder of Back Bay Roasters, said he believes the format offers consumers extra convenience by allowing them to leave the box in their fridge.

As well, the shift to multi-serve comes as the COVID-19 pandemic shuttered many on-premise accounts and led to reduced grab-and-go purchases in grocery stores. Although Back Bay Roasters will continue to position its single serve products where it makes sense in grocery front-of-store displays and food service accounts, the shift towards multi-serve comes as consumers are stockpiling for their fridges and pantries in efforts to reduce the number of weekly shopping trips.

DINING WITH

MS. X JULY 2020

COSTCO 7311 N. Melvina Ave. NILES, IL 847-972-3003. Whenever I shop in Costco, I always buy more than I need. They have so many super sizes of snacks. I get the big box of Frito Lay assorted chips, Nature Valley Granola Bars and Nonni’s Biscotti. There are many varieties of cookies and crackers.

The selections of Kirkland mixed nuts and cashews are such a good value. I found Kirkland chocolatecovered raisins in a 3-pound container, which should keep me satisfied for a while.

DB3 DONUTS 1704 Central St. EVANSTON, IL 847-859-2109. This is a cute storefront doughnut shop. They offer coffee, tea and a nice assortment of small batch doughnuts. I picked up two—a chocolate ganache and a chocolate ganache with sprinkles. The texture of the doughnuts was perfect and they were very fresh and moist. The store has limited hours and you can place your ahead of time for pick-up.

CERMAK PRODUCE 6623 N. Damen Ave. CHICAGO, IL 872-8888835. This is a full-service grocery store. Their produce department is huge, with a big selection of products. And the prices are very competitive. The butcher and seafood shop is very impressive.

They have a beautiful bakery, deli, cheese counter, hot bar and sushi along with all your regular grocery staples. The selection of ethnic products they offer is extraordinary. I love their spice section. They have an aisle where they carry huge bags of rice. One that stood out was the 20 pound bag of Young Elephant Thai brown rice.

FAT RICKY’S 646 N. Independence Blvd. ROMEOVILLE, IL 815293-2900. I heard an ad for this place on the radio, so I thought I would check it out. It was very easy to order; I called, placed my order and got a time to pick it up. The menu offers burgers, dogs, deli subs, pasta, pizza, salads and so much more. I ordered an Italian beef with hot giardiniera; which was nice and juicy along with the special small thin pizza. That pizza was really good; the crust was crisp and the sauce was delicious. It was topped with sausage, green peppers, mushrooms, onions, pepperoni and plenty of it.

SAPORI TRATTORIA 2701 N. Halsted CHICAGO, IL 773-832-9999.

One of my friends invited me over and placed a delivery order.

We started off with an arugula salad, which came with a lemon champagne vinaigrette dressing, then the lobster ravioli, which was divine, and an order of the meat lasagna with Bolognese sauce. The food was incredible. For dessert we had some homemade bread pudding with raspberry sauce. We had a feast! I’ll order from there anytime.

STRACK & VAN TIL 4725 Indianapolis Blvd. EAST CHICAGO, IN 219-378-1300. There are numerous locations of this grocery chain throughout Indiana, so when I’m in the area I love to visit. It’s a full-service grocery store and they do a good job with local brands.

They have everything—all your grocery items, tempting bakery goods, a nice produce section, a good selection of deli meats and prepared foods. There’s even a restaurant called Rancho Grande in the store where you can pick up some Mexican food including tacos and burritos.

STUNOD’S PIZZERIA 6535 W. 63RD St. CHICAGO, IL 773-5867373. This small, family-run pizzeria has become a favorite of the neighborhood. They are known for their rich, flavorful, crusty thin pizza. We picked up a large pizza and between the two of us we almost ate the entire pie. Brothers Austin and Frank realized their dream by opening their first pizzeria. You can read their story on the back of the menu. Besides the pizza, you might also try the cheesy meatball or breaded steak sandwich.

- Adapted from bevnet.com

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Proven Successes

You must live a life of self-consciousness always. —Sunday Adelaja The task of leadership is not to put greatness into humanity, but to elicit it, for the greatness is already there. — John Buchan

There is a single light of science, and to brighten it anywhere is to brighten it everywhere. —Isaac Asimov Success means doing the best we can with what we have. Success is the doing, not the getting; in the trying, not the triumph.

—Zig Ziglar

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Food Industry News® July 2020

foodindustrynews.com

How to Create Your Outdoor Space While Practicing Social Distancing

The restaurant industry is facing many challenges, and like everyone else, is being forced to adapt. With the new guidelines and social distancing protocols, outdoor seating is more important than ever right now. Whether your restaurant already has a patio, or you are completely new to the outdoor seating world, here are some tips to help get the most out of your outdoor space while practicing social distancing: ■ Utilize a tent or tents. Even if you already have outdoor seating, utilizing a tent can ensure that you can stay open in all weather. Consider using sidewall to enclose your tent & adding lights to stay open after dark.

■ Leave six feet between tables. Play around with different size banquet or round tables to utilize your space the most efficiently.

■ Create an outdoor bar using high-boy tables. Remember to space these six feet apart.

■ Use crowd control fencing or traffic devices to create partitions and protect your outdoor seating area.

■ Display signage of social distancing protocols and display your menu with sign holders.

■ Add sound! Use speakers to play music and make announcements.

■ Install hand sanitizer dispensers.

Need help? Check out LAS Party Rentals on page 19 for all of your needs in creating your outdoor restaurant!

Make Your Day Go Faster Do you often feel as if your workday will never end? An article on the Market-Watch website offers a simple technique for feeling more energized and engaged, and getting more done.

It’s called “reattachment to work,” and it can take many forms. You might start your day by talking with your spouse or partner about what

you’re going to do today, or cycling through your to-do list first thing in the morning, or giving yourself three concrete goals to accomplish as soon as you get to work. This kind of planning can jump-start your brain and help you focus on activities and goals that make your day go faster. It will give you a feeling of energy and engagement that can make work feel more satisfying throughout the day.

Top Performers’ Advice for Caustic Times People who’ve made it to the top have lots of advice to share. The Muse website features these tidbits: ■ Miriam Salpeter, founder of Keppie Careers: “Use every job as an opportunity to learn something new and keep an open mind; you may find that you really enjoy something you never imagined would appeal to you.”

■ Catherine Straut, assistant editor of Elle: “When it comes to having your ideas heard, or to really connecting with co-workers, never underestimate the power of face time and the importance of in-person communication.”

■ Jane Fonda, actress: “If the career you have chosen has some unexpected inconvenience, console yourself by reflecting that no career is without them.”

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Food Industry News® July 2020

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The worst thing brands can do is go dark during times of uncertainty and should instead shore up digital marketing efforts to tap into consumers’ increasing screen time as they hunker down during the coronavirus pandemic, writes Ideas That Evoke’s Kelly Ehlers. She discusses the importance of communicating with empathy, delivering content that builds connections and integrating e-commerce and reminds brands to “remain thoughtful through our messaging and offer unparalleled service.” - Adapted from Ad Age

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Coca-Cola Sees Strong Sales Trend

Coca-Cola’s 6% sales gain in 2019 is the result of CEO James Quincey’s laser focus on portfolio management, writes Richard Woodard.

The company’s launch of new products in emerging categories and elimination of 700 under-performing SKUs generated its largest share increase in nearly a decade last year. - Adapted from Just Drinks

This we’ve learned: Some people won’t wash their hands if everyone’s lives depended on it.

Just in time for summer, Stella Artois is elevating relaxing, warm weather drinking occasions and delivering sunshine by releasing Stella Artois Solstice Lager – a sophisticated, delicious alternative to the usual, seasonal brew options. Inspired by the longest and sunniest day of the year, Stella Artois Solstice Lager is the brand’s first-ever limited-edition golden lager brewed especially for savoring under the summer sun.

A new study from the National Alliance for Caregiving (NAC) and AARP finds that the number of family caregivers in the United States increased by 9.5 million from 2015 to 2020 and now encompasses more than one in five Americans. Cintas’ new services and extensive product lines help businesses get back to work. Cintas Corporation, a leader in managing corporate apparel programs, facility services, first aid and safety, and fire protection needs, is ready to help businesses of all sizes re-open with confidence.

Dunkin’ Donuts shares progress on key sustainability initiatives and sets goal to open 1,000th DD Green Achievement™ restaurant by the end of 2025. Georgia Ports Authority’s Mason Mega Rail project has been in the works for more than four years and is designed to expand service to the Southeast and Midwestern U.S. It has now passed a major milestone.

GPA has put into operation the first nine of 18 new working tracks, with its first two rail-mounted gantry cranes that were commissioned in June. Honeywell is helping improve air travel health and safety with new safety packs for passengers and crew. Honeywell is working to protect people returning to work and public places with individual personal protective equipment kits. Margaritaville Lake Resort in Lake Conroe, Houston, scheduled to open in the summer of 2020, will offer guests their own “license to chill” in one of 303 luxury suites and 32 waterfront cottages. This new Margaritaville Resort is situated on 186 waterfront acres on the shores of beautiful Lake Conroe, Texas.

Marriott International announces

that longtime senior executive Dave Grissen has decided to step down from his position as Group President of the Americas toward the end of 2020 and retire from Marriott in the first quarter of 2021 after 36 years with the company.

Special Events Management (SEM) is the largest full-service producer of events in the Midwest. Each year nearly 500,000 individuals participate in SEM-produced runs/ walks while another 1.5 million visit their art and street fests, which raise millions of dollars for scores of non-profits, charitable organizations, neighborhood groups and chambers of commerce. Taco Bell recently announced that it, together with its franchisees and licensees, plans to hire at least 30,000 team members this summer. The company and its franchisees are committed to being the safest place to work, and Taco Bell had previously introduced strict steps to protect team members. The American Airlines AAdvantage® program was named Best Elite Program in the Americas at the 2020 Freddie Awards, one of the most prestigious honors for loyalty programs in the travel industry. This year marks the ninth year the program has received this distinction. The Global Refrigerated Transport Market is expected to grow form USD 14,956.13 Million in 2018 to USD 22.563.13 Million by the end of 2025 at a Compound Growth Rate (CAGR) of 6.05%. The Joseph, a Luxury Collection Hotel located at 401 Korean Veterans Blvd. in Nashville announces an August 2020 opening date.

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Food Industry News® July 2020

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Sales Tips: Succeed With the Power of Persuasion Persuasion is a skill you need every day, whether you’re negotiating a big business deal or telling your children to eat their vegetables. Try these techniques for influencing people of any age in any situation: ■ Speak their language.

Listen to how people express themselves, particularly when it comes to sensory words. Some people will see things (“I don’t see what you mean”), others will hear (“That doesn’t sound like fun”), and others will feel (“I don’t feel good

about that”). Use their preferred mode of expression back to them (“I see your point … I hear what you’re saying … ”) and they’ll accept your point more readily.

■ Use their names. People love to hear the sound of their own name. Just don’t overdo it. For a new acquaintance, make sure you’re pronouncing it right, and don’t use it before you’ve established some sort of rapport.

■ Use action words.

You’ve got to ask for the response you want. Don’t

ask someone to “try to” do something, or to “think about doing” it, if you need him or her to do it now. Be direct without being pushy.

■ Get your foot in the door. You don’t have to lead off with your main point. First get the other person’s attention, and then apply some persuasive techniques: offering an additional benefit, changing your request to what you really want, or letting them turn you down now so he or she will be obligated to agree later.

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Using Gluten-Free Flour in Baking

Dietitians say some good gluten-free flour options for cooking or baking include chickpea, almond, amaranth, buckwheat and brown rice flours. Registered dietitian L.J. Amaral says tapioca flour is low in fat and sugar and has a good texture for baking, and registered dietitian Jessica Cording says quinoa flour has a mild flavor and is high in nutrients. - Adapted from MindBodyGreen

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Food Industry News® July 2020

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Pawel Marszalek The Clubhouse Oak Brook 298 Oakbrook Center Oak Brook Birthplace: Tarnow, Poland Current Position: Executive Chef First Foodservice Job: My first food service job was in a Polish bakery as an assistant to a bread maker. I got the job one month after moving to the U.S. when I was 16. I would Photo credit: The Clubwalk two miles after high school behouse Oak Brook cause I didn’t know English and was afraid to take the bus. Once I got a car and learned a little English, I started working my first job in a restaurant as a night prep cook at Highland Grill Restaurant.

Favorite Food: I love all types of food and I will try anything. I’m not sure if I can narrow it down to just one favorite.

Awards/Honors: When I was working for Rock Bottom Brewery, we won the Chicagoland Brew Pub Shootout Best Food Award and Best Food & Beer Pairing. The Chicago Beer Society organized and gathered local brewery beer masters and chefs for the event where 300 people judged our beer and food pairings.

Memorable Customers: There was a group of bikers from Australia that came in on the day of Harley Davidson’s 100th Anniversary – what an experience that was! I also met Brian Urlacher when he was a rookie and just drafted by the Bears, I’m a huge Bears fan so that was really cool.

Worst Part of Job: Working long hours and working holidays isn’t my favorite part of the job. The bigger the holiday approaching means a busier season leading up to it which leads to less family time.

Most Humorous Kitchen Mishap: There was one time where I wasn’t at the expo station when needed and our Apple Bread Pudding was served with BBQ sauce instead of the Bourbon Caramel Sauce it should have come with.

What part of the job gives the most pleasure: Returning guests and positive word-of-mouth reviews are the best reward for the hard work and long hours.

If you couldn’t be a chef, what would you be and why: I love to travel, so I think I would like to be a truck driver. Being able to hit the road and check out truck stops, diners and dives would be great.

Best advice you ever got was: You get respect by treating others with respect.

Where do you like to vacation: Puerto Rico used to be my favorite place to visit until last year when I went to Portugal for my honeymoon. Locally, I love to go camping and any time spent in upper Michigan or Wisconsin is awesome.

What do you enjoy most about FIN: I enjoy the variety of content about the industry.

Other than family, who was your greatest culinary influence? Chef Mark Kelly and Chef Harry Anderson at Highland Grill have been my greatest culinary influences. They were the first two chefs I worked with and each one had his own impact on my career and where I am today as a chef.

Serving restaurants, hotels, food plants, warehouses, offices

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Food Industry News® July 2020

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How eateries are making the most of off-premises dining

Restaurants working to stay afloat during the pandemic are creating new off-premises dining options and getting creative to give customers a taste of the experiences they would enjoy while dining in during normal times, Tricia Contreras writes. Relaxed rules are allowing eateries in many areas to offer beer, wine and spirits to go, and operators are using tamper-proof packaging to ensure customers feel safe ordering delivery. - SmartBrief Food & Travel

Survey: Millennials, Gen Z Plan for Return to Restaurants

Millennials and Gen Z consumers plan to start dining out again when they’re able, but it will likely take more time for many to feel comfortable at sporting events, festivals and other large group events, according to a survey from TruePublic. Fifty-five percent of the 16- to 35-year-olds surveyed said they would return to restaurants right away, 16% said they plan to wait a few months and 13% said they won’t go back until there’s a vaccine. - CNBC

Comfort Food Makes a Comeback

Conagra, which makes Chef Boyardee said it had seen a 50 percent leap in demand. As the coronavirus shutdowns continue a c r o s s the United States, trends involving how people eat have been reversed and that’s good news for big food companies which have struggled in recent years to adapt as Americans shied away in great numbers from highly processed foods but in a moment of crisis, shoppers are turning to old standbys that they may not have had in years or even decades. - Source: The New York Times

Kroger’s Price Promotions and Charity Fund

The coronavirus pandemic has prompted many grocers to cut back on pricing promotions, but Kroger is taking a different approach by increasing outreach efforts to new customers, with CEO Rodney McMullen noting that “as long as we can keep our stores in stock and maintain support of our promotions, we think it’s very important to continue to do that.” Kroger will also boost its coronavirus charity efforts by setting up a $10 million fund for pandemic relief through its Zero Hunger/Zero Waste Foundation. - Adapted from Progressive Grocer

Safety isn’t expensive; it’s priceless.

—Author unknown

july 2020 9-16.indd 11

Lost Your Passion? It’s hard to beat a person who never gives up.

Get it Back —Babe Ruth Have you lost the fire and passion that fueled your ambitions when you were younger? Here’s how to regain your enthusiasm and start moving forward again: ■ Compare and contrast.

Start with this simple sentence and fill in the blanks: “In my life, I was_____ and now I _____.” You’ll find the answers to be very enlightening, whatever they are.

■ Find your guideposts.

List five or six principles that guide you in life, and decide whether they are values you truly live by or ideas you merely talk about.

■ Fantasize. Try writing a page or two on what you would like to do with the rest of your life. Don’t worry about practicalities or priorities. Just create that dream list.

■ Write down your thoughts, feelings and you’ll feel responsible for making some changes.

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Food Industry News® July 2020

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By Robert Wilson The coronavirus (COVID-19) pandemic has disrupted businesses across the country. Although no one can be sure how long COVID-19 will continue to affect organizations, many employers are looking to return employees back to work.

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Your values are the qualities in life that you consider most important to you. If your situation takes you further away from rather than closer to your values, that is a sure sign you are misaligned. You may have deviated from what originally motivated your, or your passions. Take some time to think about that so you can actively figure out what went off-course between your values and your everyday life. By self-assessing, you can begin to ensure you are living and working true to whatever it was that was your passion; changing course isn’t quitting, it’s getting back on track.

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Let employees know that the survey is not anonymous because you are looking to tailor a plan, as much as possible, to their needs.

Consider a slow open. A phased approach can help employees reacclimate to the work environment and readjust, having to now deal with regular commutes and professional appearance expectations.

Review flexible schedule options. The pandemic inadvertently turned thousands of employees into full-time caregivers in just a few short weeks, with nursing homes, schools and summer camps closing down. Many of these employees will retain these caregiving duties even when businesses reopen.

Don’t force employees to return (yet). You may have a group of employees who have an underlying health condition that you’re not aware of. Facilitate one-on-one conversations with each employee who expresses a concern over returning back to work.

It’s important to remain flexible and adaptive throughout your reopening process. Due to the nature of the COVID-19 pandemic, rules and regulations are constantly changing. Depending on how the pandemic progresses, you may need to make changes to your return-to-work action plan.

While resuming operations following the COVID-19 pandemic may seem like a daunting task, you don’t have to go it alone. To help with this process, contact us for support to ensure your business reopens smoothly.

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How is it possible to rest, to develop awareness and concentration, in the midst of turmoil and anxiety? With coronavirus circling the globe; schoolchildren, churchgoers, protesters, and concertgoers being shot in public; immigrant children separated from their parents; signs of resurgent racism appearing; and a deep political divide taking hold in so many places, many people these days feel deeply anxious, and despairing in fact.

In the middle of huge challenges right now, we don’t need to feel powerless. It’s an illusion to think that we are without help in our lives; it’s also illusory to think that we can control events that are, at present, beyond our control.

We clearly don’t have control over everything, but there are things we can do. When we know that in our hearts— and stop berating ourselves for not being able to fix everything—we can go forward in a balanced way. We’re not indifferent to the needs and challenges surrounding us, the pain others are going through. But rather than trying to simply fit into others’ expectations of what we ought to be doing, pay attention and listen for opportunities that align with your capabilities and circumstances. Allow yourself to be open.

We hear a lot these days about separation, isolation and loneliness (the British have even instituted a Minister for Loneliness). Some of this isolation seems to come from how our devices and our ways of working have walled us off from others, and some of it undoubtedly comes from the fact that when we’re anxious and afraid, we often retreat. If we think that others won’t get our stress levels, we falsely cut ourselves off from relief.

We’re all interconnected. When we separate ourselves, we are fighting that reality, including if we decide to hate someone because of their views.

We never need to hate, but we can be very clear about something that is wrong, that represents a wrong view, that demonstrates gross ignorance and aggression. Work against ignorance and wrong views, and yes, hate, without falling into it yourself. We’ve got businesses and lives depending on us to be mature, focused and ready to rebuild.

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Food Industry News® July 2020

Page 15

FedEx Office Helps America Get ‘Back to Business’ FedEx Office, a world-class provider of convenient, state-ofthe-art printing, packing and shipping services and subsidiary of FedEx Corp., is helping small to mid-sized businesses reopen their doors with easy access to customizable signs and directional floor signage that communicate safety measures, store traffic flow and more.

“Our customers have long depended on us for creative solutions that support their business. We take that responsibility very seriously, especially in a period of uncertainty,” said Kim Dixon, Executive Vice President and Chief Operating Officer. “As our nation moves into the early stages of recovery, FedEx Office is providing the convenient, affordable print solutions our small to mid-sized business customers need to quickly reopen their doors to the public and adapt to the ‘new normal’.”

That new normal calls for clear communication about safety practices. More than 80 percent of consumers, as well as small to mid-size business owners themselves, say they prefer to learn about and communicate information such as changes in hours, policies and safety procedures via professionally printed signs, according to new a survey from FedEx Office. The company’s new online and in-store print bundles feature customizable banners, posters, flyers, yard signs, water resistant paper and/or postcards at an affordable price.

Businesses can also choose from ready-to-print “We are Open” storefront banners and new hours of operation posters, as well directional floor signage available in English and Spanish to designate how customers can maintain a safe distance from other shoppers. No matter what the print project or when it is needed, FedEx Office is ready to get the job done so business can get back to business.

In addition to the new “back to business” products, FedEx Office continues to offer the standard services and operations businesses and consumers need, including: Retail store locations: Printing, packing and shipping services, as well as access to faxing, scanning, computer rental and free Wi-Fi in the majority of the 2,000+ FedEx Office locations SameDay® City: Pick-up and drop-off services available within hours to deliver everything from medical supplies to office equipment Hold at FedEx Location: Deliveries can be securely held for pick-up at FedEx Office retail stores, FedEx shipping locations and more.

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UPS To Launch Air Service From Gary/Chicago International Airport UPS announced the expansion of its express air network to Gary/Chicago International Airport. Service begins Nov. 2, in time for the peak holiday shipping season.

Gary will be served by a UPS Airlines Airbus A300. With a maximum payload of more than 120,000 lbs., the wide body cargo jet can carry more than 14,000 UPS Next Day Air® packages.

“The Gary/Chicago International Airport is well-positioned to add additional capacity and flexibility to the UPS network, helping businesses in Northern Indiana and the Chicago area compete at e-commerce’s fast pace as they serve their customers,” UPS Airlines President Brendan Canavan said. Nationwide, Next Day Air average daily volume grew 20.5% in the first quarter of 2020, the fourth consecutive quarter

of double-digit increases.

Each weeknight, the UPS “browntail” will depart Gary late in the evening with a load of packages bound for UPS Worldport, the company’s global air hub in Louisville, KY. After sorting at Worldport, the aircraft will return early the following morning carrying thousands of express shipments scheduled for delivery later that same day.

UPS anticipates employing about 60 people at the airport, including ground handlers, administrative positions, aircraft maintenance technicians and management employees. Some will be current UPS employees who transfer to Gary, while others will be new hires. Hiring will begin later this year, and positions will be posted on www.upsjobs.com.

An airport facility lease includes 14,000 square feet of office space in the airport’s passenger terminal and a 150,000-squarefoot ramp area, with enough space to park two A300s.

6/11/20 12:31 PM

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Food Industry News® July 2020

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mere 13% said they would prefer to catch the new release at the cinema, and 17% weren’t really sure. The quarantine grew in-home streaming services such as Netflix, Amazon Prime, Apple TV, CBS All-Access, After more than three months spent shelDisney+ and Hulu. tering in place during the pandemic, many And that change could linger for some Americans have grown more comfortable time. More than one-third (37%) of responentertaining themselves at home. In fact, if dents said that they will go to movie thenew movies were available in both theaters aters less often in the future, and 10% said and on streaming services for the same they may never go to the cinema again. The price right now, 70% of people would still survey of about 1,000 people conducted in choose to stream the first-run feature at mid-May by sports and events analytics firm home over going to a movie theater, accordPerformance Research, in partnership with ing to a new survey published in Variety. A Full Circle Research Co., found that anxieties about health and safety in crowded, public places trumps the growing urge to get out of the ■ Seasoning Blends & Rubs house that’s been seen in scattered protests across the country.

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44% who said the same in a similar survey in March. And in June, 60% of respondents revealed that attending a big public event “will scare me for a long time,” which is up from 47% in March.

Coca-Cola Co. saw sales squeezed by the coronavirus lockdown, with customers unable to grab a beverage at places like movie theaters, office soda machines or convenience stores as they head out for a day’s activity. April month-to-date volume trends slumped 25% around the world, according to James Quincey, Coca-Cola’s chief executive, who described the impact of the social distancing measures as “profound.”

What would make people feel safe about going out again? A cure for COVID-19, according to the 90% of respondents who said that would be the most important factor in luring them out to public venues again. Some 61% of respondents said that mandatory face mask rules would increase their likelihood of attending public events, and most people called for venues limiting crowds to 60% capacity.

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Food Industry News® July 2020

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McDonald’s Reopening Requirements

In a 59-page guide, McDonald’s outlined its plans on how to reopen dine-in areas across its 14,000 domestic restaurants.The guide includes bathroom cleanings every half hour and digital kiosk cleanings after every order. The guide also outlines purchase recommendations that will incur additional costs for its vast franchisee system. Among those costs are foot-pulls to allow customers to open bathrooms without touching door handles, as well as a $718 touchless sink, $310 automatic towel dispenser, masks and gloves.

“All restaurants must implement these standards, in addition to state and local laws, before reopening a dining room,” said Joe Erlinger, president of McDonald’s USA. - Source: restaurantdive.com; The Wall Street Journal

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Closures in the food industry have led to some inevitable recent pest invasions. Dumpsters behind restaurants aren’t overflowing with garbage for the rats to feast on. Soda gun lines and taps haven’t been dripping with beer or syrup. Interior dining spaces once bustling with hungry patrons are now being frequented by displaced rats and other pests like cockroaches and small flies.

Can anything be done?

Now is the time to focus on sanitation. Now is the time to do that deep clean in the kitchen and food prep areas that you couldn’t do before because you had to open the next morning. Now is the time to get some new rubber door sweeps to close those gaps that critters have been using to come and go out of your establishment.

Rose Pest Solutions, Chicago’s experts in commercial pest management since 1860, has put together a checklist of sanitation best practices to help make sure your food establishment is ready to reopen without a pest-threat hiccup.

Check around windows and doors for any crevices that allow light and air to come in. These gaps can be large enough for flies, stinging insects, cockroaches and rodents to come through.

Golden Corral Opens with New Dining Style No-buffet rules aren’t keeping Golden Corral from reopening its restaurants.

The big buffet chain has been gradually reopening locations

Mice need a dime-sized gap to squeeze through. Rats fit through a hole the size of a quarter.

■ Clean out soda gun lines, tap lines, and fountains so they’re running freely without leaks or drips.

■ Scrub drains in floors with a wire brush to eliminate gunk that pests breed in.

■ Clean the grease trap. It’s a dirty job, but it’s otherwise a magnet for pests to feast on.

■ Spruce up your food storage game.

Make sure all items are in sealed bags or containers at all times to prevent pest invasions.

■ Perform a deep cleaning under and around fryers to remove all excess grease and debris.

■ Inspect and service your dishwashers, automatic coffee systems, and soda systems. Any leaks in these pieces of equipment can be food and water sources for numerous pests and rodents.

With an Integrated Pest Management partnership, your service professional will report conducive conditions at every visit to help solve pest issues at the root source. It’s difficult for the food industry to stay ahead of pest problems once they occur. Use this downtime to prevent problems before they start.

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across the country with a different service model, typically a cafeteriastyle strategy in which employees serve customers items that would have otherwise been in a buffet.

Some locations, however, are shifting to a family-style table-ser-

vice model. The company said it reopened its 100th location with a modified service model.

Buffet concepts in particular face major challenges as states gradually allow dining rooms to reopen to customers.

- Source: Restaurant Business

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Food Industry News® July 2020

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wGuard Against Phishing Scams During the Outbreak

The implications of COVID-19 are scary enough without adding the threat of online fraud or identity theft. However, determined criminals are “phishing” for information by posing as officials of the CDC, as health experts offering cures, and even as your own employer.

■ Requests for personal information. Government agencies and legitimate organizations won’t ask for your Social Security number, passwords or other private details.

Don’t turn any of that over.

■ Untrustworthy links. You can determine where a link is actually going by hovering your mouse over it and looking at the URL. Many times you’ll be able to tell that it’s not a legitimate online destination. On the other hand, some scammers can create very realistic-looking destination URLs, so be cautious and delete the link in case of any doubt.

■ Grammatical mistakes. Errors in spelling, punctuation and grammar are telltale clues of a phishing attempt. Again, delete the message immediately.

■ Instant action. Phishing scams will insist that you respond immediately. Don’t panic. Just delete the message right away.

Seismic Noise Drops in Wake of Worldwide Lockdowns

COVID-19 has made an impact on people all over the world, but curiously, it’s reduced their impact on the planet. The New York Times reports that self-quarantining has had an observable effect on seismic activity beneath city streets.

Thomas Lecocq, a seismologist at the Royal Observatory of Belgium in Brussels, measured the seismic noise beneath the city after Brussels established a lockdown in mid-March. He found that it had diminished quickly and significantly once Belgians and their cars were off the streets.

Other scientists around the world have followed his lead and detected similar declines. In Great Britain, one seismologist tracking activity from her suburban house observed a 20–25% reduction in average weekly noise one week after the British commenced their lockdown. In the center of London, another seismometer recorded a 30% drop. Similarly, noise levels in Los Angeles have declined more than 50% of normal, and the Paris Institute of Earth Physics has detected a 38% drop in average daytime seismic noise in the city.

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Chefs 2018 and 2020; Food Network Vegas chef prizefight season 1 winner 2020.

Memorable Customers: Last summer some of my family came into the restaurant when it was super packed. I saw some guests looking for a seat and asked my family to move. The young lady who took that table wrote me a letter thanking me for allowing her and her family to sit. She explained how hard she knew I worked and was tearful and grateful. I worked for her dad 10 years ago, as I found out later.

Worst Part of Job: You can have 50 happy customers, but the one upset customer is the one you won’t forget.

Most Humorous Kitchen Mishap: Working in the stadium trying to move 100 whole cakes that were cooked, AND DROPPING THEM ALL. Favorite Food to prepare: My favorite food to prepare is making biscuits; I loooooooooooove biscuits!

What part of the job gives the most pleasure: The most pleasure I get out of the job are happy guests and proud cooks.

If you couldn’t be a chef, what would you be and why: If I couldn’t be a chef, I’d be a professional baseball player. I am a huge White Sox fan.

Best advice you ever got was: Work hard, be yourself because no one can be better at being you but you.

Where do you like to vacation: I love to vacation anywhere close to the ocean, I love water.

What do you enjoy most about FIN: It’s about the people, the heartbeat and as a business operator, I love there is always a page or two to purchase equipment locally.

Other than family, who was your greatest culinary influence? My greatest culinary influence is chef Marcus Samuelsson. He embodies hard work, dedication, spirt and community.

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Food Industry News® July 2020

Page 21

Sander’s Updates Space to Serve Customers

Pictured here are father and son team John and Jim Gianakopoulos of Sander’s Restaurant and Pancake House in Skokie, Ill. Sander’s is a longtime neighborhood staple known for its fine cuisine and great breakfasts. Between John and Jim they have built up quite the following, addressing so many of their guests by name, along with a staff that has been with them for years. -VM

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In Stressful Times, Don’t Gamble Long before the era of cell phones and GPS, we relied on maps. A trip required careful planning and navigation skills. Without certainty about the route to follow, most of us wouldn’t feel confident enough to drive off into the unknown. This is similar to how we treat our finances in times of uncertainty.

This is why we should never make snap judgements after realizing our investments have taken a dive, a client reneges on a payment or we lose our job. The desire to recover quickly from the pain of the loss clouds our judgement so much that we’d rather lose more in the attempt to regain our loss than not try at all.

That’s how we fall into the gambler trap.

Our brain actually rewards us for “giving it a crack” even though we’re much worse off.

But it’s not just individual decision- making that goes out the window in times of heightened uncertainty. There are some fascinating things that happen to our group decisionmaking as well.

By now, we’ve all have seen examples of what happens to people’s spending behavior when high uncertainty and panic spread through our communities: stockpiling goods that we don’t need, not buying things that we

do need and trading off our future to relieve more immediate pain. At heart we are herd animals and therefore influenced by those around us. This influence is magnified by uncertainty, because one of the ways we feel safe in these times is through the strength of our social connections. The stronger the tribe, the longer we all stay alive. This is why social isolation in times of uncertainty can be particularly unsettling.

There are two key things that seem to happen in times of high uncertainty that directly impact our ability to make good decisions.

Keeping these two things in check is crucial to giving ourselves the best chance of making it through a financial crisis. The first is that emotion floods the brain, triggering our fight-or flight response, and the second is that our ability to think about the long term diminishes.

Both of these responses limit our cognitive capacity and leave us open to all sorts of mental traps and biases that undermine our financial decision-making. Sometimes the trick is to drive on calmly, even if we don’t know exactly where we are going, learn to read the signs along the road and correct our course along the way. We should never undermine our ability to make good decisions in the search for certainty. –MONEY Magazine

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You didn’t get started, praying for guidance, borrowing deeply, stressing over profit and loss just to quit.

Remind yourself of what the rush felt like. Sweep defeat to the side and step back to find your next solution.

Your next act may be a mind-blowing hit or a dud, but until you charge in, how will you know?

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NFRA to Take Place in October

The 2020 National Frozen & Refrigerated Foods Convention is the premier event of the frozen and refrigerated food industry, where attendees can discover new products, connect with business partners and grow their business. This event hosted by the National Frozen & Refrigerated Foods Association (NFRA), will take place on Oct. 17-20 at the Gaylord National Resort in National Harbor, Md., just outside Washington, D.C.

Ohio Restaurant Uses Shower Curtains to Combat COVID-19

An unusual social-distancing solution already is in place at the North Canton breakfast cafe Twisted Citrus, which has reopened for sit-down dining.

“I came up with the idea of clear vinyl showercurtain liners as dividers between tables,” co-owner Kim Shapiro said. “They’re suspended from the ceiling with hooks and drop down to where the back of a chair would be. “We can spray (the curtains) down with Lysol and COVID cleaner spray,” she said.

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Buffalo Wild Wings debuted a takeout and delivery-focused format in Georgia. Buffalo Wild Wings GO will feature heated takeout lockers where customers who order ahead can pick up their food, a walk-up counter and TVs and seating for customers waiting for orders.

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As restaurants brainstorm on how to best serve the public in this new era of dining, focus on new ways to make that happen. Perhaps cold and reheated at home will give you better results than hot held and delivered.

Perhaps some items that “wow” in the dining room need to come off the delivery menu.

Equipment manufacturers are also anticipating this shift. For example, if you continue to serve hot food, be sure it is leaving your restaurant well-thermed.

Map out a new plan so that you are not a full-service restaurant adjusting to doing some takeout, but rather a full-service restaurant providing great food in several formats to meet guest needs.

- Source: Restaurant Business

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Food Industry News® July 2020

Will The Customers Come Back?

By John Graham When we narrow down the current COVID-19 economic situation, we’re all in the same boat. No matter who we are or what we do, getting back to doing business hinges on having customers. Whether we like it or not, there’s no guarantee they will be there. Although it may be disconcerting, here’s why: Some customers will decide they don’t need us. Their situation will have changed and they’ve moved on.

Others will have found new solutions. Competition will be fierce with appealing options popping up everywhere.

More customers than we dare imagine will have simply disappeared, whether individuals or companies. For one reason or another, they aren’t around anymore.

Many will be far less accepting and far more demanding than they were in the past. They’ve had time to rethink what’s important to them and established new priorities.

Others are so stressed and preoccupied with their situation, they’re unable to make decisions, let alone move forward.

They can’t shake it off.

This may not be where we would like customers to be, but it’s where they are. So, what are we to do?

Here’s the point: rather than trying to pick up where we left off or hoping for the best, we will be better served by recognizing that we’ve all been through a lot and a lot has changed.

Customers perceive us as being authentic. Pointing to Growth from Knowledge’s Coronavirus Consumer Pulse findings, Marketing Insider’s Stacy Bereck says that “85% of U.S. consumers feel that the way brands behave during the COVID-19 crisis will affect their desire to do business with those companies in the future.”

We let them know we want to understand their situation.

Call it empathy or whatever you like. Consumers want to feel they are doing business with those who are interested in them and not just making a sale.

We introduce ways for customers to stretch their money. It’s more important than ever. Here’s how the Betty Crocker folks are responding to this obvious challenge. “Impossibly easy dinners for $2.50/serving. Dinner doesn’t have to be spendy to be delicious. These fuss-free recipes are big on flavor and easy on your wallet.” Right upfront they make it clear why their recipes are a good fit. They use the right key words: easy, inexpensive, and delicious. A winning combination.

We help them avoid making purchasing mistakes.

We focus on helping customers. Explore options that make sense to them.

We try to pull customers rather than pushing them. This will take a lot more listening than talking, a lot more patience than persuasion, and a lot more understanding than ever before.

We don’t think we can pick up where we left off. There’s not much worse than being unwillingly slowed down, sidelined, and told to stay home. It’s not like coming back from vacation.

All of which is to say we need to give both ourselves and our customers time to adjust to a new and different situation.

And, finally, our customers will stay with us if we let them know we’re depending on them. Some will see this as a sign of weakness and take advantage of us. But if we believe in building relationships, it’s a chance worth taking.

In the past months, we have learned there is much that’s out of our control. But, that’s not the last word. What we do next when it comes to our customers and prospects is up to us.

John Graham of GrahamComm is the creator of “Magnet Marketing,” and publishes a free monthly eBulletin, “No Nonsense Marketing & Sales Ideas.” Contact him at johnrgraham.com.

july 2020 17-24.indd 23

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- Adapted from TASTE

Fresh Take on Chinese Food in Pop-up Chef Lucas Sin debuted a dinner series called “Distance Dining: A Crisis Delivery Pop-up” that pairs three-course meals with educational Instagram Live sessions. The meals are available in New York City via takeout or delivery, and Sin collaborates with other chefs to present dishes that combine Chinese food with influences from other cuisines.

- The New Yorker

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6/11/20 12:46 PM

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foodindustrynews.com

Food Industry News® July 2020

AROUND CHICAGO With Valerie Miller

CHOP SHOP

ily Famned Ow

U InspSeDA cted

Halal Products Available

july 2020 17-24.indd 24

Housed in a 100-year old former auto body shop, the Chop Shop is Chicago’s only sustainable butcher, deli, restaurant and bar with a 6,000-square-foot event space and concert venue.

During this pandemic Chop House pivoted its operation to service the community and keep its doors open. In addition to ramping up its in-house retail butcher shop and deli departments, Chop House also expanded its offerings to include staple grocery items and were even doing deliveries out to the suburbs!

Nick Moretti, the owner of Chop Shop, jumped in and did some of the deliveries himself. Chop Shop has been very fortunate to maintain its inventory and supply chains because it works with small local farms like Slagel Farm to make products.

Nick has been working on various configurations of the Chop Shop’s event space where they could potentially host events like neighborhood markets and fairs while still practicing social distancing. One idea was to have the fair, plant sales, market, etc., where customers would schedule appointments to come in and browse the vendor selection. They could view the available merchandise virtually before they come in and just arrange their visit to be a “pick-up” of their selected purchases.

“I think we can all agree the re-opening will be gradual and the public will be wear to make plans to stop out into public space for some time,” said Moretti. “My hope is that when it’s safe to open to low capacity scenarios like having 50 people in the venue (that holds 600) we can serve as a community platform to provide a safe and comfortable environment to those markets, fans, etc., that all Chicagoans love to visit and support.”

The Deli Market features house-roasted meats, fresh cheeses, sandwiches, panini and grab-and-go items. The Butcher Shop offers cuts of meats from local farms. The Restaurant and Bar’s seasonally rotating menu sources local farms and its very own butcher. The Concert Venue features an amazing stage with state-ofthe-art sound, light and production staff.

Chop Shop is at 2033 W. North Ave. in Chicago.

For more info visit chopshopchi.com

6/11/20 12:46 PM

Food Industry News® July 2020

Page 25

Local News

KOP Industries Create Steam Tables On Site The Godfrey Hotel Chicago (above), 127 W. Huron, has reopened its al fresco first-floor patio and I|O rooftop spaces for summer.

Photo credit: Kailley Lindman The 33rd Ribfest, hosted

by Exchange Club of Naperville, that was to be held in Romeoville July 2-5, has been canceled. According to the Illinois Department of Agriculture, Illinois is third in the nation for the number of farmers’ markets.

More than 8,000 farmers’ markets across the country offer consumers fresh, affordable, convenient and healthy products such as fruits, vegetables, cheeses, herbs, fish, flowers, baked goods, meat much more.

Al’s Italian Beef is moving from 169 W. Ontario to 548 N. Wells St. in Chicago.

Choose Chicago announces Tourism & Hospitality Forward for responsibly welcoming visitors back to Chicago. More than 250 businesses, organizations and institutions have begun planning for tourism and hospitality industry recovery. Coffee Fest Chicago, which was to be held Aug. 28-30 at Navy Pier, has been canceled. Lillie’s Q opens at District Brew Yards at 417 N. Ashland Ave. in Chicago as a new, non-brewery partner that has moved in and is ready for business.

Illinois Secretary of State Jesse White announced that the U.S. Department of Homeland Security has extended the federal Real ID deadline an additional year to Oct. 1, 2021. DHS cited the COVID-19 pandemic and the impact the

july 2020 25-32.indd 25

virus is having on the general public and driver’s license and ID card-issuing agencies nationwide. Lollapalooza, Chicago’s largest music festival, which was to be held in Grant Park from July 30-Aug. 2, has been canceled. The city also announced it is canceling all of its events through Labor Day, including Taste of Chicago, which was to be held July 8-12, and the Chicago Air and Water Show, which was to be held Aug. 15-16.

Pete’s Fresh Market bought the old Kmart location at 16300 S. Harlem Ave. in Tinley Park. Portillo’s is planning to open a new location in Veteran’s Corridor at Lindbergh and Veterans Parkway. in Springfield, late 2021. Punch Bowl Social at 1100 American Lane in Schaumburg has closed.

Raising Cane’s plans to open a new location in the Sawmill Station Development at Waukegan and Dempster in Morton Grove.

Rosati’s Pizza is planning to open a new location at 23 E. Adams in Chicago. The Champaign County Fair in Urbana that was scheduled for July 23-Aug. 1 has been canceled. The Illinois Secretary of State Express Facility, formerly located within Orland Park’s Village Hall, will not reopen at the Orland Park location after a decision was made by the Secretary of State’s Office.

KOP Industries has extended the lifetime of this steam table by producing a custom-made stainless steel sleeve that’s thicker than the original material. The area around the drain is welded 100% so that the original drain system can still be used.

This is a perfect solution for any steam table leaks or damage. All measurements and repairs to the steam table can be made before or after business hours. Everything is done onsite, there’s no need to remove the unit with no down time.

At KOP Industries their repairs are more rigid, stronger and last longer than the original equipment. They use thicker stainless steel and add more support brackets.

KOP Industries offers custom fabrication and on-site welding repairs.

Whatever your need or vision, from the ordinary to the extraordinary, KOP can provide a lasting solution. They repair sink leaks especially where the top cavity lip and table meet, tables, chairs, shelving units, walk-in floor replacement, stainless steel wall covering, etc. KOP is “Your Welding Shop On Wheels.”

You can see their ad on page 45.

Serve Sweet Endings From Eli’s for Perfect Meals-To-Go

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6/11/20 12:47 PM

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foodindustrynews.com

Food Industry News® July 2020

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The highly contagious nature of the novel coronavirus makes running food service almost impossible to police when the general public isn’t practicing good hygiene. The best thing to do is keep an eye on the OSHA, CDC and any local government guidance.

Restaurants should really look at their local guidance, because that’s where the boots are on the ground and can tell you how to protect yourself, your employees and your customers.

Finding Sucess

A leader is one who sees more than others see, who sees farther than others see, and who sees before others see. —Leroy Eimes Joy in one’s heart and some laughter on one’s lips is a sign that the person down deep has a pretty good grasp of life. —Hugh Sidey If you make meaning, you’ll make money. —Guy Kawasaki There are people who have money and people who are rich. —Coco Chanel The best way to find yourself is to lose yourself in the service of others. —Mahatma Gandhi Without ambition one starts nothing. Without work one finishes nothing. The prize will not be sent to you.

You have to win it. —Ralph Waldo Emerson Success isn’t always about greatness. It’s about consistency. Consistent hard work leads to success. Greatness will come. —Dwayne Johnson Hard work doesn’t guarantee success but improves its chances. —B. J. Gupta

Stay safe with Society Insurance’s best practices for preventing slips, trips and falls yearround Winter months’ slippery conditions put everyone on high alert for trips and falls, yet some of the worst accidents occur in the summer months when the element of surprise can make injuries even worse.

It’s important to identify potential risks before they occur. A good place to start is by reviewing past injury history and the causes for each problem area. Additionally, be on the lookout for the following: ■ Defects in hard surfaces or loose carpet seams that could cause someone to trip ■ Poorly lit stairwells that need more light fixtures or have bulbs that need to be replaced ■ Wet floors that don’t have proper signage ■ Changes in floor elevation that are not called out As an extra precaution, employees should always be required to wear proper footwear and be wary of clothing that touches the floor.

In the event that a fall does occur, follow these steps to respond: 1. If an incident is reported, do not admit liability. Express concern, make sure needs are being met and start gathering the facts.

2. Visually inspect the location as soon as possible. Take careful notes and picture.

3. Take a written statement from the individual involved in the accident as soon as possible.

4. Gather names of any witnesses to be interviewed separately as soon as possible.

5. Retrieve and save surveillance video if available. A minimum of 30 minutes before and after the incident is best practice.

Identifying and monitoring high-risk areas will go a long way in reducing the likelihood of a slip and fall accident. Although some accidents cannot be prevented, ensuring the work area is taking active steps to prevent injury is a simple way to make a big difference.

The guidelines above are recommendations of Society Insurance based on the company’s restaurant expertise in the markets it serves.

Society’s team of risk control experts takes care of the details that will help business owners avoid catastrophic losses and keep their customers, employees and businesses protected.

For more helpful restaurant safety tips, visit www.societyinsurance.com.

6/11/20 12:47 PM

Food Industry News® July 2020

Page 27

Wyndham Looks Ahead to Recovery with Continued New-Construction Growth

Above, the 104-room La Quinta Inn & Suites by Wyndham Wisconsin Dells is one of nearly a dozen recent new-construction openings in drive-to destinations for Wyndham Hotels & Resorts.

United’s New Wyndham Hotels & Resorts, the world’s largest hotel franchising company with approximately Clean Idea 9,300 hotels across 90 countries, continues forging United Airlines is introahead with new-construction growth, opening 11 ducing United Cleannewly built hotels across the U.S. in the first quar- Plus: the company’s ter and breaking ground on a number of hotels in commitment to putting its new-construction pipeline. In the same period, health and safety at the the company executed agreements for more than forefront of the entire 25 future new-construction hotels in the U.S., fur- customer experience, ther expanding its pipeline and planting roots for with the goal of delivertravel recovery in the long term. ing an industry-leading Welcoming New Openings standard of cleanliness.

The company’s 11 new-construction openings in United CleanPlus brings the U.S. represent nearly AND 1,000 rooms.DISTRIBUTION, The recentINCLUDING DAIRY MANUFACTURING SPECIALTY together a most trusted openings, including properties across its La Quinbrand in surface disinta® by Wyndham, Wingate by Wyndham®, Days fection, Clorox, and the Serving Operators, & Processors Since 1934 Inn® by Wyndham, and Hawthorn Suites byDistributors Wyndcountry’s top medical Dairy and ham® brands, are situated in destinations primed Specialty Solutions experts - Cleveland Clinfor domestic, drive-to leisure travel such MiraCustomas Products Available ic - to inform and guide CALL FOR OUR COMPLETE mar Beach, Fla.; Houston, Texas; Spokane, Wash.;PRODUCT LIST United’s new cleaning, and Wisconsin Dells, Wis. 800-933-2500 INSTANTWHIP.COM safety and social distancing protocols that Thoughts to Succeed By includes touchless kiUnless commitment is made, there are only promosks in select locations ises and hopes, but no plans. —Peter F. Drucker for baggage check-in, A weed is MANUFACTURING but an unloved —Ella Wheeler Wilcox sneeze guards, mandaDAIRY ANDflower.

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Expert Financial Advice for Staying Solvent Finance expert Suze Orman shares tips on keeping your finances under control on the Yahoo Finance website: ■ Put bills on hold.

Some mortgage lenders are giving homeowners a break on payments, and many states and communities are prohibiting evictions over nonpayment of rent. Citizens with student loans can withhold payment for two months.

Talk to your creditors to see what they can do for you.

■ Don’t sell stocks in a panic. Yes, the stock market is down severely right now. If you have your savings there, you might be tempted to get out before things get worse. Orman advises staying the course as much as you can. In time, the market will rise again. Keep investing if possible.

■ Beef up your emergency fund. Most experts advise saving enough money for three months of bills.

Try to expand that. Chances are this crisis will last a long time, and if you’re laid off or furloughed, three months may not be enough to tide you over.

■ Be reasonable with purchases. Put off buying that new smartphone or major appliance unless you absolutely have to. Conserve water and electricity as much as possible. And don’t go overboard with online shopping if you’re cooped up at home. It’s all too easy to click “buy” on something you don’t really need.

Food Industry News® July 2020

People Selling The Industry With Cary Miller

Phil Wingo is the founder of Porkmafia, a local company offering barbecue and smoked meat seasonings, dry rubs, sauces and even fresh roasted coffee beans. Phil’s extensive experience in the barbecue world has enabled him to become a trusted counselor and consultant to restaurants, pitmasters, caterers, competition teams and chefs. In fact, Phil offers free consulting to his customers and is often considered a trusted advisor in the live fire barbecue world. If you are interested in making your food taste better or spicing up your menu, contact Phil at Porkmafia today. You can see his ad on page 16 of this issue.

Dave Bochniak is the President of Chicago Booth Manufacturing, one of Chicago’s most trusted name in booths, tables and chairs. For over 40 years, Dave’s company has been producing quality, American-made furnishings for restaurants, bars, clubs and other food businesses across the country.

Made in Chicago, all of Chicago Booth’s products are built by highly trained, skilled craftsmen who build products that are designed to withstand years of use in a commercial environment. When buying booths and furnishings, the most cost-effective investment is the one that lasts. Chicago Booth’s products last, which means they have the lowest overall cost. You can see their ad on page 18 of this issue.

Dean Poulos is president of family owned and operated Homer’s Ice Cream. Homer’s has a great history that began in In 1935, when restaurant owner Gus Poulos created his first batch of homemade ice cream that was far richer and more satisfying than any other in that era, anywhere in Chicago. Word traveled fast about the quality of Homer’s Ice Cream. Soon people from all around, up and down Chicago’s North Shore came to Homer’s Wilmette Restaurant and Ice Cream Parlor, located at 1237 Green Bay road in Wilmette, IL. Word spread and other ice cream shops, hotels, clubs and restaurants began buying it, too. Today the company has a robust wholesale division that distributes its products across Chicagoland and across the US. If you have not tasted it, you should. You can see the Homer’s ad on page 12 of this issue.

Amy Fesko, Erin Anthony and Janelle Iaccino are with Rose Pest Solutions, a local family owned and operated pest solutions company dating back to 1860. Rose has been trusted in Chicago and the Midwest to keep all types of food businesses and food plants free from insects, rodents and more. They use cutting-edge technology, environmentally friendly methodology, and personalized, unique solutions to protect your business and your guests.

They guarantee their reliable, honest, pest-control service from our customer care team and service technicians. If you are not getting top quality pest elimination services from you current provider, call Rose today for a free quote.

You can see their ad on page 11 of this issue.

6/11/20 12:47 PM

Food Industry News® July 2020

Page 29

Bareburger Reclaims 51% of 3rd Party Orders With a new app created by Bareburger, the chain can re-educate consumers, which has been surprisingly easy to accomplish as the country began to recover from the COVID-19 pandemic.

According to Nation’s Restaurant News, the 38-unit better-burger chain just passed 51% ownership of digital orders, giving them more control over data and customer experience.

Guests have become more aware of the fees their favorite local restaurant has to pay to third-party delivery services and they’re listening to alternatives.

Bareburger’s new app allows customers to get personalized deals and take advantage of marketing initiatives that they would not be able to find if they just opened up their Uber Eats app. Since launching in 2019, they now see approximately 35% of total sales from their own website/mobile orders.

But Bareburger’s issue with third-party delivery is not just about the fees they charge or the customer data they don’t release. The company has also been grappling with what has become known as “last mile” logistics.

Although the restaurant is the party receiving, preparing and sending an order out for delivery, the “last mile” of the journey is handed off to a contractor and Bareburger can’t control how late or cold the food is when it arrives.

This issue — which is a common complaint from most restaurants that work with third-party delivery services — has been persistent for Bareburger because even as they begin to “take their power back,” many of their locations still rely on Grubhub, DoorDash and Uber Eats for orders, including those placed on their own app or website, for which they pay a $6.99 delivery fee per order (offset by their own $4.99 delivery fee placed on customers).

Bareburger’s goal moving forward, they said, is not to completely replace third-party delivery vendors with their own in-house services, but rather they hope to have a more open relationship with Grubhub, as well as other delivery services.

july 2020 25-32.indd 29

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DFA Accelerator Program Touts Fitness Drinks

The Dairy Farmers of America has chosen nine startups for its 2020 Accelerator program including Superfrau, a whey-based hydration brand, and GoodSport, a milk-based sports drink. “We really feel like we’re filling a gap for somebody that would otherwise buy a sports drink but doesn’t because it’s not really marketed towards them,” said Melissa Martinelli, CEO of Superfrau. - Source: BevNet

Climate Change Commitment

More than 150 companies, including Nestle, Mars, Coca-Cola European Partners and Unilever, have signed a statement to governments asking them to continue their commitment to stopping climate change during the coronavirus pandemic. “Many companies are showing us that it is indeed possible and profitable to adopt sustainable, emission-reducing plans even during difficult times like this,” said UN Secretary-General Antonio Guterres. - Source: FoodBev

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Nestle Touts Refill System in Switzerland Nestle is piloting a retail dispenser program in Switzerland for its Nescafe coffee and Purina pet food brands as part of its

initiative to reduce singleuse plastic by one-third by 2025. The program uses refillable containers with product label information available digitally, and the company intends to expand the program in more locations. - Food Business News

Dogs, Cats and Happiness

Almost six in 10 U.S. households have at least one dog or cat, reports The Washington Post. Do our pets make us happy, though? The General Social Survey asked questions related to that in 2018. The results may be surprising to dog and cat owners.

Dogs and cats don’t necessarily make us happier, for one thing. The survey found that among pet owners, slightly more than 30% in both groups identified themselves as “very happy,” while the number describing themselves as “Not too happy” was in the mid-teens for both groups. However, dog owners are about twice as likely to say they’re very happy than cat owners, making dog owners slightly happier than people without any pets, while cat owners are substantially less happy than pet-free folks. People owning both dogs and cats tend to fall in between the two camps.

What creates the difference? The General Social Survey notes that dog owners tend to be older and married and to own their own homes, which can contribute to overall happiness and satisfaction with life in general.

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Food Industry News® July 2020

R e s e rv e

Bourbon Barrel Aged

“Josh Cellars Reserve is a testament to my dad’s commitment to high standards.”

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New standard for the restaurant and bar industry: full contactless interaction JoshCellars.com | ©2020 Deutsch Family Wine & Spirits, Stamford, CT. Please Enjoy Responsibly.

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TRAVEL With Valerie Miller DESTINATION: MEMPHIS, TENNESSEE Getting There: Drive According to a recent survey by the travel industry publication, Skift, approximately two-thirds of travelers expect their first trip after quarantine to be a road trip. To help make that road trip even more enticing, The Guest House at Graceland has introduced its Let’s Go! Gas Card Package, which includes a $25 gas card and free parking.

“While the gas prices are low, a lot of people are considering a road trip right now,” said Gregg Herning, vice president and general manager. “The Guest House is already welcoming guests who are using their stimulus checks to get away in a safe and luxurious environment.”

In addition to making the sojourn to the newly re-opened Graceland, there are a number of road trips that include stops in Memphis already mapped out for fans of Elvis Presley, music lovers, history buffs and antique collectors. Music lovers can cruise The Blues Highway, which rivals Route 66 as the most famous stretch of road in American music; and the Tennessee Music Highway, which links the music scenes in Memphis, Nashville and Bristol on I-40. History buffs can plan a road trip that includes Civil War landmarks and battlegrounds on the way to Memphis and antique collectors can come to Memphis from nearly any direction and find treasures along the way.

Rates for the Let’s Go! Gas Card Package begin at $164 for a luxurious, non-

smoking guest room with a king-size bed. The special overnight package is available June 1-Sept. 1, 2020, and requires a two-night stay. Use promo code: GETGOING. The offer is for direct bookings only and is subject to blackout days and availability.

For more information or to book the package, visit guesthousegraceland.com /special-offers-packages.

The Guest House at Graceland, along with the new Elvis Presley’s Memphis exhibit and entertainment complex, is the most significant enhancement to Graceland since it opened to the public in 1982 and the largest hotel project in Memphis in over 90 years.

The AAA Four-Diamond world-class resort, just steps away from Elvis Presley’s iconic mansion, features 430 spacious guest rooms and 20 luxury suites, two full-service restaurants, expansive meeting and special events space for conventions, meetings, weddings and gatherings for 1,350 people, a 464-seat theater for live performances and movies, an expansive outdoor pool and a manicured lawn space with capabilities for a 400-person tent for special outdoor events. For more info visit: guesthousegraceland.com Upcoming events taking place in Memphis include: ■ Elvis Week – Aug. 8-16 ■ CAKE – Sept. 10 ■ The Gutfeld Monologues – Sept. 12 ■ Memphis World Championship Barbecue Cooking Contest - Sept.30-Oct.3 ■ Nitty Gritty Dirt Bank – Oct. 1 ■ Memphis Food & Wine Festival – Oct. 12

6/12/20 8:47 AM

Food Industry News® July 2020

Page 31

As Our Industry Rebuilds and Plans For The Future, We are Here to Support You and Help You Protect Your Assets.

Gloria Cacciatore Turan and Max Taleb

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

312-264-6055

cacciatoreinsurance.com

Your Fast Food and Pizza Supply Headquarters With every restaurant owner now working harder than ever, locally based Wilkens Foodservice wants to remind buyers that they have everything QSR, Fast Food and Pizzeria Operators need to operate their business. According to 2nd generation company leader Mike Altobello, “we work harder than our competitors to make sure we don’t run short on supply, as well as striving to get the best pricing so we can pass savings onto our customers. In this economy helping our customers stay in business and stay profitable is our top priority, and our customers seem to really appreciate us.”

Celebrating its 38th year in business, Wilkens is family owned and operated and retains its core values of creating and maintaining long term relationships with honest business ethics while providing excellent customer service and quality products at competitive prices.

The company offers a full line of produce, refrigerated, dry and frozen food products as well as an extensive line of packaging and meats.

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For Personalized Service and Attention Please Us Call Today 312-264-6055

“Great pizza is an art. A blend of fresh ingredients and masterful preparation. It’s an art we practice every day at Pizza Capri. Great insurance is an art, too. Striking the right balance between what a business needs today and what they might need tomorrow. Since 2008, Gloria and her team at Joseph Cacciatore & Co. Insurance have provided that perfect blend for us. They’re always on my menu. Thank you, Gloria!”

—Max Taleb Pizza Capr · 1501 East 53rd St. · Chicago, Illinois 60615 · 773-324-7777

How to Be Happy at Work

Most jobs aren’t perfect, but that doesn’t mean you have to be miserable all day.

Monster.com offers these tips for making it through the day with a positive outlook: • Keep personal problems at home.

Don’t spend your day brooding about crises outside the office that you can’t do anything about. Concentrating on what you can control at work will help you remember that you’re capable and competent, which will improve your mood throughout the day.

• Build a workplace nest. Decorate your office or cubicle with some simple things that make you happy—photos of your family, brochures for a vacation you’d like to take, motivational books and the like.

You’ll feel more comfortable and relaxed surrounded by things you like.

• Create a workplace support system.

Make friends with your co-workers so they can help you stay positive. Don’t complain about what’s going wrong—talk about what you enjoy and look forward to so

you’ll stay focused on the positive.

• Get organized. A messy workspace and poor time management can be dispiriting and prevent you from doing your best work. Eliminate clutter, and plan your day so you can succeed and feel good about it.

• Move around. Don’t sit in your chair all day. Get up often for a walk around the office to get your blood flowing. Take a walk at lunch for some fresh air. Exercise improves your mood as well as your health.

• Eat right and drink lots of water.

Junk food may taste good, but it can lead to afternoon blahs that don’t help you feel positive about your work. Try a diet high in fruits, vegetables and protein, not salt, fat and carbs. Drink plenty of water to stay hydrated throughout the day.

• Don’t try to change your co-workers.

Some of your colleagues may be irritating, but trying to change them is a futile effort.

Minimize your contact with people you don’t get along with, and learn to accept people for who they are instead of wasting time wishing they were different.

6/11/20 12:47 PM

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foodindustrynews.com

Food Industry News® July 2020

LIQUID SANITIZER SURFACE CLEANER 3-Ply MASKS Competitive Pricing Same Day Delivery Available No Minimums

Masks are packed 50/Box, 3-Ply 80% alcohol and non-alcohol liquid sanitizer or surface cleaner Packed in 1 gal, 5 gal or 6oz. bottles --- perfect for every table or for sale Works in spray bottles and foaming dispensers

Call/text Eric Fine at 312-296-4646 or afinesolution2020@gmail.com Forest Service Welcomes Visitors Back The USDA Forest Service, the National Association of State Foresters and the Ad Council announced a new public service advertising (PSA) campaign to help Americans recreate safely and responsibly outdoors. The new PSAs include wildfire prevention and safe recreation tips for families and individuals to keep in mind while enjoying public lands or their own backyards.

We want to welcome people back to their public lands, and we want it to be a safe experience for everyone,” said Forest Service Chief Vicki Christiansen. “This partnership with the National Association of State Foresters and the Ad Council will help educate millions of Americans on simple steps they can take to prevent human-caused wildfires and enjoy the peace and solace while recreating outdoors.”

The new PSAs will encourage viewers to visit BeOutdoorSafe.org for additional safe recreation resources, including tips to consider before taking a trip outside—like checking for park and trail closures, packing soap or hand sanitizer and confirming that the destination park or trail offers enough space for social distancing. BeOutdoorSafe.org also highlights the ways we can all help prevent wildfires while recreating, including by following fire restrictions, properly extinguishing campfires and avoiding parking on tall, dry grass—even if the parking lot is full.

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Minimum Wage Increases Starting July 1 On July 1, minimum wage and tipped wage increases go into effect for the state of Illinois, Cook County and city of Chicago. Take action accordingly for your business.

State of Illinois: The new minimum wage will be $10 an hour, up from $9.25. Tipped wages will be $6, up from $5.55.

Cook County: The new minimum wage will be $13 an hour, up from $12. Tipped wages will be $5.30 an hour, up from $5.25.

More than 100 municipalities within Cook County have opted out of Cook County’s minimum wage ordinance. Check with your local

authorities to confirm whether or not this law applies to your business. If your municipality has opted out of Cook County’s minimum wage ordinance, you must follow the state of Illinois’ minimum wage law. Employers with tipped employees should take special note that they should pay the higher Illinois tipped wage of $6 per hour than the lower Cook County tipped wage of $5.30.

City of Chicago: The new minimum wage will be $14 an hour, up from $13. Tipped wages will be $8.40, up from $6.40.

Also effective July 1, small employers (4-20 employees) in the city of Chicago are required to pay employees a minimum wage of $13.50 and a tipped wage of $8.10.

Make Better Choices During Uncertainty Think in three time frames. Ask yourself what the impact of your decision will be in one week. In three months? In 12 months? This mental trick allows “tomorrow’s you” to judge today’s decision.

Connect. During enforced self-isolation and social distancing, use video chat software and reach out to your contacts. The more you try it, the more comfortable you will be doing it.

Talk about big financial decisions with those you trust. This helps you externalize decision making and allows for a less emotional perspective.

Count your assets. Look at what you have rather than what you may have lost or missed out on, as this helps lower emotion and brings you into a more rational headspace. –Excerpted from MONEY Australia

6/11/20 12:47 PM

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Food Industry News® July 2020

ACCOUNTANTS Chamlin PC ...................................................................................847-583-8800 The Dolins Group ..........................................................................847-498-1040 ACCOUNTING FIRMS Parhas & Associates ................................................... Page 09....708-430-4545 ADVERTISING Food Industry News ......................................................................847-699-3300 AIR CONDITIONING-SYSTEMS CLEANING Olympia Maintenance ...................................................................708-344-0344 AIR FILTERS-SALES & SERVICE Olympia Maintenance ...................................................................708-344-0344 ARCHITECTS Dearborn Architects ......................................................................312-939-3838 Sarfatty Associates .......................................................................847-920-1100 ARCHITECTURAL METAL ACCENTS Progressive Dynamics ................................................ Page 08....630-289-3421 ASIAN FOOD PRODUCTS Kikkoman Sales USA ....................................................................630-954-1244 ASSOCIATIONS ACF Chicago Chefs ....................................................................872-256-CHEF GARA ............................................................................................847-824-6941 Illinois Restaurant Association ......................................................312-787-4000 ASSOCIATIONS & TRADES Illinois Department of Agriculture ..................................................217-782-5809 Illinois Food Retailers....................................................................800-624-6712 Midwest Food Expo WRA .............................................................608-216-2817 ATTORNEYS Scharf Banks Marmor ...................................................................312-662-4897 AWNINGS & CANOPIES Chesterfield Awnings .................................................. Page 18....312-666-0400 AWNINGS - SALES & SERVICE Thatcher Oaks Awnings .............................................. Page 17....630-833-5700 BAGS-CUSTOM PRINTED Bulldog Packaging ........................................................................630-458-1152

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Page 33

BAKERS-WHOLESALE Eli’s Cheesecakes....................................................... Page 25....773-736-3417 Gonnella Baking Co .................................................... Page 13....312-733-2020 Ideal Bakery ..................................................................................773-631-6897 Il Mulino di Valenzano Bakery .......................................................847-671-5216 JR Dessert Bakery ........................................................................773-465-6733 Milano Baking Company .............................................................800-495-BUNS BAKERY & DESSERT CONSULTING Sweet Bee.....................................................................................847-828-4812 BAKERY EQUIPMENT Hobart Mixer Repair ......................................................................630-613-8535 BAKERY PRODUCTION TRAINING Sweet Bee.....................................................................................847-828-4812 BAKERY-PRODUCTS Instantwhip Chicago.................................................... Page 27....800-933-2500 Central Baking Supplies................................................................312-243-0888 Chef’s Kitchen/Dearborn ...............................................................773-801-1600 BAKLAVA Libanais Sweets ............................................................................847-329-5060 BANNERS & POSTERS Accurate Printing...........................................................................708-824-0058 BAR STOOLS Chicago Booth ............................................................ Page 18....773-378-8400 Waco Manufacturing .....................................................................312-733-0054 BAR SUPPLIES Ramar Supply Co........................................................ Page 22....708-233-0808 Schultz Supply ............................................................ Page 23....708-652-2020 BATCH FREEZERS Kool Technologies ....................................................... Page 42....630-483-2256 BBQ SAUCE Ken’s Foods ..................................................................................800-633-5800 BBQ SAUCE- RUBS & SEASONINGS Pork Mafia Inc .............................................................Page 16....312-543-5368 BEEF New S B L Inc .............................................................Page 24....773-376-8280

BEEF PRODUCTS Steinbach Provision .................................................... Page 23....773-538-1511 BEER GAS MacCARB ...................................................................Page 29....877-427-2499 BEVERAGE DISPENSING-EQUIPMENT United Fast Food & Beverage.......................................................847-616-0711 BEVERAGES Lifestyle Beverages.......................................................................630-941-7000 BOOTHS Chicago Booth ............................................................ Page 18....773-378-8400 Waco Manufacturing .....................................................................312-733-0054 BOOTHS-UPHOLSTERERS Chicago Booth ............................................................ Page 18....773-378-8400 BRANDING-LICENSE OPPORTUNITIES Los Comales Licensing ............................................... Page 28....773-457-1784 BREAD & ROLLS Gonnella Baking Co .................................................... Page 13....312-733-2020 Ideal Bakery ..................................................................................773-631-6897 Il Mulino di Valenzano Bakery .......................................................847-671-5216 North Shore Baking Corp ..............................................................773-655-3485 BROILERS & STEAMERS EmberGlo-A Division of Midco Int’l................................................773-604-8700 BURGLAR ALARM SYSTEMS Alarm Detection Systms Inc ..........................................................630-844-5318 BUTCHER BLOCK WOOD TABLES RestaurantWoodTables.com .........................................................773-599-6200 BUTTER-CLARIFIED Danish Maid Butter Co ................................................ Page 04....773-731-8787 BUTTER-PREPORTIONED-WHIPPED Danish Maid Butter Co ................................................ Page 04....773-731-8787 BUYING GROUPS/CO-OPS GARA ............................................................................................847-824-6941 CALAMARI Fisherman’s Pride .........................................................................800-543-2110

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Page 34 CANNOLI & CANNOLI PRODUCTS Lezza Spumoni & Desserts......................................... Page 26....708-547-5969 CARRY OUT PACKAGING Bulldog Packaging ........................................................................630-458-1152 CARRYOUT & CATERING PACKAGING Alfa Restaurant Supply .................................................................773-588-6688 CASH & CARRY OUTLETS Chef’s Kitchen/Dearborn ...............................................................773-801-1600 CASH AND CARRY OUTLETS Angelo Ca to’s Fresh Markets....................................................630-514-1338 CATERING-VEHICLES DCI Central ...................................................................................800-468-7478 CCTV SYSTEMS Alarm Detection Systems Inc ........................................................630-844-5318 CHAIRS-COMMERCIAL Chicago Booth ............................................................ Page 18....773-378-8400 aco Man fact ring .....................................................................312-733-0054 CHARCOAL Charcoal Supply Company ...........................................................312-642-5538 CHEESECAKES Eli’s Cheesecakes....................................................... Page 25....773-736-3417 CHICKEN-PROGRAMS F I/Foodservice ol tions ............................................................847-719-6088 CHILI Ca tain Ken’s Foods................................................... Page 12....800-510-3811 istro o s Div of ienna eef ................................................773-278-7800 CLASSIFIED ADVERTISING Food Ind str ews ......................................................................847-699-3300 CLEANING PRODUCTS SuperClean ...................................................................................847-361-0289 CLEANING SERVICES Kleen eem Gro ...................................................... Page 09....773-588-2500 CO2 MacCA ...................................................................Page 29....877-427-2499 COFFEE & TEAS Royal Cup Coffee..........................................................................630-254-3365 COFFEE ROASTERS ec Foods Inc..............................................................Page 14....773-638-5310 gboat Coffee .............................................................................630-390-6613 COLD STORAGE Perishable Distrib tion ol tions ................................ Page 22....888-491-1641 COLD STORAGE-PORTABLE Portable Cold torage...................................................................800-535-2445 COMPRESSED GAS MacCA ...................................................................Page 29....877-427-2499 CONDIMENTS e as Pete ....................................................................................716-913-7516 CONSTRUCTION COMPANIES Walter Daniels Construction..........................................................773-775-0170 CONTRACT LABOR SERVICES Atlas Em lo ment ervices ........................................ Page 11 ....847-671-1557 CONTRACT MANUFACTURING istro o s Div of ienna eef ................................................773-278-7800 COOKING EQUIPMENT Ramar Supply Co........................................................ Page 22....708-233-0808 CORNED BEEF ea’s est Cit Foods...................................................................773-523-1566 CORNED BEEF-FRESH ienna eef ................................................................Page 15....773-278-7800 CORPORATE GIFTS ienna eef ................................................................Page 15....773-278-7800 COVID-19 DISINFECTING Kleen eem Gro ...................................................... Page 09....773-588-2500 CRAFT BEVERAGES Deutsch Wine & Spirits ............................................... Page 30....708-687-9870 CREDIT CARD PROCESSING eff r ce P ...........................................................................773-398-1013 CREDIT CARD PROCESSORS Menio Global .................................................................................855-641-8326 DAIRY-PRODUCTS Instantwhi Chicago.................................................... Page 27....800-933-2500 DELI-MEATS ea’s est Cit Foods...................................................................773-523-1566 Deli Halal.......................................................................................224-900-7567 DELIVERY-VEHICLES DCI Central ...................................................................................800-468-7478 DEMO SERVICES-FOOD & BEVERAGE C stom Merchandising ervices ..................................................630-814-3679

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foodindustrynews.com DESSERTS Algelato Chicago ......................................................... Page 42....847-455-5355 Eli’s Cheesecakes....................................................... Page 25....773-736-3417 DESSERTS-WHOLESALE Lezza Spumoni & Desserts......................................... Page 26....708-547-5969 DIRECT MAIL PROGRAMS Food Ind str ews ......................................................................847-699-3300 DIRECTV All Sports Direct ............................................................................630-918-3000 DISINFECTING SERVICES Kleen eem Gro ...................................................... Page 09....773-588-2500 DUCT CLEANING Enviromatic Cor of America ...................................... Page 40....800-325-8476 l m ia Maintenance ...................................................................708-344-0344 EGGS Farmers en o se.................................................... Page 45....319-683-2206 Meadowbrook Egg Dair Com an ...........................................773-523-8861 ELECTRIC & GAS STEAMERS EmberGlo-A Division of Midco Int’l................................................773-604-8700 ELECTRICAL REPAIR & MAINTENANCE Macka eating Mechanical.................................... Page 44....847-381-0448 EMPLOYEE HANDBOOKS Employco USA ............................................................Page 03....630-920-0000 EMPLOYMENT ATTORNEYS ob ernstein - aner M chin ......................................................312-342-7778 ENERGY BROKER Century Energy Solutions ........................................... Page 08....630-817-3164 ETHNIC BREADS-ROLLS & PASTRIES Ideal Bakery ..................................................................................773-631-6897 ETHNIC FOODS Kikkoman ales A ....................................................................630-954-1244 FACILITY MAINTENANCE mbrella ne ational Facilit ervices........................................773-383-6826 FAUCETS Fa cet ho e he ......................................................................773-478-3890 FILTERS-EXHAUST SYSTEMS l m ia Maintenance ...................................................................708-344-0344 FIRE ALARM MONITORING Alarm Detection Sytems Inc..........................................................630-844-5318 FIRE ALARM REPAIR & TESTING Alarm Detection Systems Inc .......................................................630-844-5318 FIRE SUPRESSION SYSTEMS Fo alle Fire afet ................................................................847-695-5990 FIRE-EXTINGUISHERS enrichsen’s Fire afet E i ment .........................................800-373-9714 FIRST AID-EQUIPMENT & SUPPLIES Affirmed Medical ervice ..............................................................847-322-9185 FLATBREADS Grecian Delight Foods ..................................................................847-364-1010 FLOOR-NON-SLIP TREATMENT te Advantage........................................................... Page 40....312-801-4123 FOOD & ALCOHOL SAFETY TRAINING anta cia Food afet raining .................................................772-502-5262 FOOD DISTRIBUTORS C gini Distrib tion ....................................................... Page 18....708-695-9471 Devanco Foods ........................................................... Page 02....847-228-7070 sco Food ervices Chicago .................................... Page 48....847-699-4839 ec Foods Inc..............................................................Page 14....773-638-5310 Angelo Ca to’s Fresh Markets....................................................630-514-1338 Anichini Brothers ...........................................................................312-644-8004 Foodservice ........................................................................815-834-2621 Chef’s Kitchen/Dearborn ...............................................................773-801-1600 Chef’s alit Meats .....................................................................708-333-0880 GF Distrib tion............................................................................800-968-6391 Grecian Delight Foods ..................................................................847-364-1010 l m ia Food Ind stries ...............................................................847-349-9358 ilkens Foodservice .....................................................................708-235-0788 FOOD PRODUCTS Devanco Foods ........................................................... Page 02....847-228-7070 ec Foods Inc..............................................................Page 14....773-638-5310 Grecian Delight Foods ..................................................................847-364-1010 eil ones Food Com an ............................................................800-543-4356 l m ia Food Ind stries ...............................................................847-349-9358 e as Pete ....................................................................................716-913-7516 FOOD PRODUCTS-PREPARED Ca tain Ken’s Foods................................................... Page 12....800-510-3811 FOODSERVICE EQUIP REP & MAINTENANCE Restaurant Handyman ..................................................................847-232-4474

Food Industry News® July 2020 FOODSERVICE EQUIPMENT h nderbird Food Machiner ...................................... Page 14....866-451-1668 Losurdo Inc ...................................................................................630-833-4650 FOODSERVICE EQUIPMENT-REPAIR C I - Coker ervice Inc .............................................. Page 21....888-908-5600 Macka eating Mechanical.................................... Page 44....847-381-0448 Cobblestone vens ......................................................................847-635-0172 nited Fast Food everage.......................................................847-616-0711 FOODSERVICE- LAYOUT & DESIGN A D E Foodservice E i ment ......................................................630-628-0811 Losurdo Inc ...................................................................................630-833-4650 Sarfatty Associates .......................................................................847-920-1100 FOODSERVICE-EQUIPMENT PARTS C I - Coker ervice Inc .............................................. Page 21....888-908-5600 Cit Food E i ment ....................................................................630-613-8535 Cobblestone vens ......................................................................847-635-0172 FOODSERVICE-SUPPLIES Ramar Supply Co........................................................ Page 22....708-233-0808 FRANCHISE-CONSULTANTS ig k Franchising ......................................................................855-824-4759 FREEZER & REF TRAILER RENTAL/LEASING Portable Cold torage...................................................................800-535-2445 FREEZERS-ALL TYPES C stom Cooler Free er ........................................... Page 21....630-879-3131 FRYERS F I/Foodservice ol tions ............................................................847-719-6088 FURNITURE/FIXTURES/DESIGN itro eating Prod cts ..................................................................800-325-7093 GAMING TERMINALS Aces Gaming ...........................................................................773-209-4800 GELATO Algelato Chicago ......................................................... Page 42....847-455-5355 Pala olo’s Artisan Dair ........................................................... 00- GE- A GELATO EQUIPMENT & SUPPLIES Kool echnologies ....................................................... Page 42....630-483-2256 Pala olo’s Artisan Dair ........................................................... 00- GE- A GHOST KITCHENS Am ed Kitchens ............................................................................323-384-3631 GIARDINIERA E Formella ons ...................................................... Page 27....630-873-3208 Form sa Com an ....................................................................847-813-6040 GLYCOL REFRIGERATION SYSTEM & REPAIR Macka eating Mechanical.................................... Page 44....847-381-0448 GRAND OPENING PROMOTIONS ED illboard r cks ....................................................................312-924-7979 GREASE REMOVAL SERVICE Kal n ros Inc ...........................................................................815-744-1453 Mahone Environmental Inc .........................................................815-730-2088 GREASE TRAP PUMPING SERVICE ierra Environmental ................................................... Page 10....888-551-1998 Kal n ros Inc ...........................................................................815-744-1453 GREASE TRAP SERVICE ierra Environmental ................................................... Page 10....888-551-1998 Mahone Environmental Inc .........................................................815-730-2088 GREASE-EXHAUST CLEANING Enviromatic Cor of America ...................................... Page 40....800-325-8476 l m ia Maintenance ...................................................................708-344-0344 GREEK FOOD PRODUCTS Devanco Foods ........................................................... Page 02....847-228-7070 Grecian Delight Foods ..................................................................847-364-1010 l m ia Food Ind stries ...............................................................847-349-9358 GROCERY MANUFACTURERS MEMBERSHIP Lezza Spumoni & Desserts......................................... Page 26....708-547-5969 Meirtran A M...............................................................Page 26....815-275-8031 GYROS Devanco Foods ........................................................... Page 02....847-228-7070 Grecian Delight Foods ..................................................................847-364-1010 l m ia Food Ind stries ...............................................................847-349-9358 H/R-HUMAN RESOURCE SERVICES Employco USA ............................................................Page 03....630-920-0000 HACCP TRAINING & CONSULTING ask Ins rance Gro ................................................. Page 06....847-440-2323 HALAL DELI MEATS Deli Halal.......................................................................................224-900-7567 HALAL FOOD PRODUCTS Deli Halal.......................................................................................224-900-7567 HAMBURGER PATTY MANUFACTURER Devanco Foods ........................................................... Page 02....847-228-7070

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Food Industry News® July 2020 HANDYMAN SERVICES Restaurant Handyman ..................................................................847-232-4474 UmbrellaOne National Facility Services........................................773-383-6826 HEALTH INSURANCE Employco USA ............................................................Page 03....630-920-0000 Gallagher ....................................................................Page 45....630-285-3686 National Restaurant Association ...................................................312-715-5363 HEATING & AIR CONDITIONER SERVICE & REP Mackay Heating & Mechanical.................................... Page 44....847-381-0448 Mechanical 24 ...............................................................................847-987-9738 HELIUM MacCARB ...................................................................Page 29....877-427-2499 HISPANIC FOOD DISTRIBUTION B & B Foodservice ........................................................................815-834-2621 HISPANIC FOOD PRODUCTS La Criolla .....................................................................Page 42....312-243-8882 HOOD EXHAUST & FAN CLEANING Enviromatic Corp of America ...................................... Page 40....800-325-8476 Olympia Maintenance ...................................................................708-344-0344 HOOD SYSTEMS-FIRE enrichsen’s Fire afet E i ment .........................................800-373-9714 HOT DOGS Vienna Beef ................................................................ Page 15....773-278-7800 Crawford Sausage ........................................................................773-277-3095 Red Hot Chicago...........................................................................800-249-5226 HOT SAUCE Texas Pete ....................................................................................716-913-7516 HOT SAUCES Gindo’s ice of ife ot a ce ...................................................855-444-6367 HUMMUS & SPREADS Grecian Delight Foods ..................................................................847-364-1010 HVAC REPAIR & MAINTENANCE Restaurant Handyman ..................................................................847-232-4474 ICE CREAM Algelato Chicago ......................................................... Page 42....847-455-5355 Chocolate Shoppe Ice Cream ..................................... Page 18....608-221-8640 Fox Valley Farms ........................................................ Page 44....630-231-3005 omer’s Go rmet Ice Cream ...................................... Page 12....847-251-0477 Instantwhip Chicago.................................................... Page 27....800-933-2500 Pala olo’s Artisan Dair ........................................................... 800-4GE-LATO ICE CREAM EQUIPMENT REPAIR & SUPPLY Kool Technologies ....................................................... Page 42....630-483-2256 ICE CREAM-EQUIPMENT & SUPPLY Kool Technologies ....................................................... Page 42....630-483-2256 ICE CREAM-YOGURT Instantwhip Chicago.................................................... Page 27....800-933-2500 ICE MACHINE REPAIR & SANITIZING Ice Solutions 24 ............................................................................847-987-9738 Major Appliance Service ...............................................................708-447-4100 ICE MACHINES-SALES-RENTAL OR LEASING Empire Cooler Service ................................................ Page 10....312-733-3900 ICE-MAKING EQUIPMENT/REPAIR & SERVICE Mackay Heating & Mechanical.................................... Page 44....847-381-0448 INSURANCE Cacciatore Insurance .................................................. Page 31....312-264-6055 Task Insurance Group ................................................. Page 06....847-440-2323 Caro Insurance Services...............................................................708-745-5031 Concklin Insurance Agency...........................................................630-268-1600 ISU Northwest Insurance Services ...............................................888-366-3467 Society Insurance .........................................................................888-576-2438 INSURANCE SERVICES Cacciatore Insurance .................................................. Page 31....312-264-6055 Gallagher .................................................................... Page 45....630-285-3686 INSURANCE-INDUSTRIAL & COMMERCIAL Cacciatore Insurance .................................................. Page 31....312-264-6055 INTERIOR DESIGNERS Sarfatty Associates .......................................................................847-920-1100 INTERNET ADVERTISING Food Industry News ......................................................................847-699-3300 ITALIAN BEEF Devanco Foods ........................................................... Page 02....847-228-7070 errelli’s Foods ........................................................... Page 09.. 877-385-BEEF Grecian Delight Foods ..................................................................847-364-1010 Red Hot Chicago...........................................................................800-249-5226 ITALIAN FOOD SPECIALTIES E Formella & Sons ...................................................... Page 27....630-873-3208 ITALIAN SAUSAGE Devanco Foods ........................................................... Page 02....847-228-7070 Anichini Brothers ...........................................................................312-644-8004

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Page 35 JANITOR-SUPPLIES Ramar Supply Co........................................................ Page 22....708-233-0808 JAPANESE-FOOD PRODUCTS Kikkoman Sales USA ....................................................................630-954-1244 JUICER REPAIR & MAINTENANCE Adam ervice and l Inc ........................... Page 04....877-876-2326 JUICERS-FRUIT & VEGETABLES Berkel Midwest..............................................................................800-921-9151 KEYLESS ACCESS CONTROL Alarm Detection Systems Inc ........................................................630-844-5318 KITCHEN FLOOR NON-SLIP TREATMENTS Step Advantage........................................................... Page 40....312-801-4123 KITCHEN-EXHAUST SYSTEMS/CLEANING Enviromatic Corp of America ...................................... Page 40....800-325-8476 Olympia Maintenance ...................................................................708-344-0344 LINEN SUPPLY & RENTAL SERVICE Cosmopolitan Textile .....................................................................773-254-6100 LIQUOR & SPIRITS Deutsch Wine & Spirits ............................................... Page 30....708-687-9870 LIQUOR-WHOLESALE Peerless i ors ...........................................................................773-378-3908 LOGISTICS COMPANIES Perishable Distribution Solutions ................................ Page 22....888-491-1641 MAILING PROGRAMS On Time Printing ...........................................................................708-544-4500 MAYONNAISE Columbus Vegetable Oils............................................ Page 05....773-265-6500 MEAT PROCESSING EQUIP SALES & SERVICE Berkel Midwest..............................................................................800-921-9151 Cit Food E i ment ....................................................................630-613-8535 MEAT-ORGANIC-NATURAL-ABF Fox Deluxe Stap ...........................................................................847-520-8300 MEAT-SMOKED Nueske Applewood Smoked Meats ..............................................800-382-2266 MEAT-WHOLESALE Devanco Foods ........................................................... Page 02....847-228-7070 New S B L Inc .............................................................Page 24....773-376-8280 Angelo Ca to’s Fresh Markets....................................................630-514-1338 Anichini Brothers ...........................................................................312-644-8004 Chef’s alit Meats .....................................................................708-333-0880 Fox Deluxe Stap ...........................................................................847-520-8300 International Meat Company .........................................................773-622-1400 MEDICAL SUPPLIES Affirmed Medical ervice ..............................................................847-322-9185 MEDITERRANEAN FOODS Grecian Delight Foods ..................................................................847-364-1010 Olympia Food Industries ...............................................................847-349-9358 MENU-DESIGN Pinata Graphics ............................................................................312-929-6805 MENUS On Time Printing ...........................................................................708-544-4500 MENUS-CUSTOM PRINTED Accurate Printing...........................................................................708-824-0058 MERCHANT PROCESSING Menio Global .................................................................................855-641-8326 MEXICAN FOOD PRODUCTS B & B Foodservice ........................................................................815-834-2621 MEXICAN FOODS Los Comales Licensing ............................................... Page 28....773-457-1784 MILK Instantwhip Chicago.................................................... Page 27....800-933-2500 MINI PASTRIES Ideal Bakery ..................................................................................773-631-6897 NEIGHBORHOOD MARKETING LED Billboard Trucks ....................................................................312-924-7979 NITROGEN MacCARB ...................................................................Page 29....877-427-2499 OILS & FATS-COOKING Columbus Vegetable Oils............................................ Page 05....773-265-6500 OILS & SHORTENING Columbus Vegetable Oils............................................ Page 05....773-265-6500 Chef Mac Culinary Cooking Oils ...................................................708-945-9150 OILS & VINEGAR Pastorelli Foods ........................................................................800-SOS-AUCY OILS-COOKING/BULK Columbus Vegetable Oils............................................ Page 05....773-265-6500 OLIVE OILS Columbus Vegetable Oils............................................ Page 05....773-265-6500

ORGANIC FOODS Pastorelli Foods ........................................................................800-SOS-AUCY ORGANIC MEAT & POULTRY Fox Deluxe Stap ...........................................................................847-520-8300 OVEN REPAIR & MAINTENANCE Mackay Heating & Mechanical.................................... Page 44....847-381-0448 OVENS-SALES & SERVICE Cobblestone Ovens ......................................................................847-635-0172 PAINTING & HANDYMAN SERVICES Restaurant Handyman ..................................................................847-232-4474 PANCAKE-BATTER & MIX Tec Foods Inc..............................................................Page 14....773-638-5310 PAPER-PRODUCTS Ramar Supply Co........................................................ Page 22....708-233-0808 Alfa Restaurant Supply .................................................................773-588-6688 PARTY-FAVORS & SUPPLIES Ramar Supply Co........................................................ Page 22....708-233-0808 PASTA-FRESH AND FROZEN Cugini Distribution ....................................................... Page 18....708-695-9471 Pastafresh Home Made Pasta ......................................................773-745-5888 PASTRY CONSULTING Sweet Bee.....................................................................................847-828-4812 PATIO ENCLOSURES Thatcher Oaks Awnings .............................................. Page 17....630-833-5700 PATIO HEATERS Propane Pete ................................................................................847-754-7662 TNG Industries ..............................................................................708-449-1100 PATTY MACHINES/FOOD FORMERS Berkel Midwest..............................................................................800-921-9151 PAYROLL SERVICES Employco USA ............................................................Page 03....630-920-0000 ADP ............................................................................847-507-4210 PEST CONTROL Rose Pest Solutions.................................................... Page 11 .800-GOT-PEST PEST CONTROL/PEST ELIMINATION Mc Cloud Services ...................................................... Page 26....800-332-7805 PICKLES & RELISH Vienna Beef ................................................................Page 15....773-278-7800 PITA BREAD Grecian Delight Foods ..................................................................847-364-1010 Olympia Food Industries ...............................................................847-349-9358 PIZZA SUPPLY DISTRIBUTORS Anichini Brothers ...........................................................................312-644-8004 PLANT BASED FOOD PRODUCTS th’s egetarian Go rmet...........................................................218-343-8858 PLUMBING SUPPLIES Faucet Shoppe The ......................................................................773-478-3890 POINT OF SALE SUPPLIES Alpha POS Services Inc................................................................630-690-2870 POINT OF SALE SYSTEMS Alpha POS Services Inc................................................................630-690-2870 Retail Control Solutions ................................................................630-521-9900 Revel Systems ..............................................................................415-744-1433 PORK PRODUCTS Steinbach Provision .................................................... Page 23....773-538-1511 Peer Foods ...................................................................................773-927-1440 POS SYSTEMS Alpha POS Systems Inc................................................................630-690-2870 Revel Systems ..............................................................................415-744-1433 POS SYSTEMS-CLOUD BASED Alpha POS Services Inc................................................................630-690-2870 Jeff Bruce (HPS) ...........................................................................773-398-1013 POULTRY PRODUCTS Steinbach Provision .................................................... Page 23....773-538-1511 POULTRY-FRESH New S B L Inc .............................................................Page 24....773-376-8280 POULTRY-WHOLESALE & PROCESSORS Fox Deluxe Stap ...........................................................................847-520-8300 PRESSURE WASHING Olympia Maintenance ...................................................................708-344-0344 PRINTERS On Time Printing ...........................................................................708-544-4500 PRINTING-CUSTOM ITEMS Accurate Printing...........................................................................708-824-0058 PRIVATE LABEL FOOD MANUFACTURERS E Formella & Sons ...................................................... Page 27....630-873-3208 Milano Baking Company .............................................................800-495-BUNS

6/11/20 12:52 PM

PRODUCE DISTRIBUTORS Wilkens Foodservice .....................................................................708-235-0788 PRODUCE-WHOLESALE Angelo Ca to’s Fresh Markets....................................................630-514-1338 Midwest Foods ..............................................................................773-927-8870 PRODUCT DEVELOPMENT weet ee.....................................................................................847-828-4812 PROMOTIONAL MARKETING ED illboard r cks ....................................................................312-924-7979 PROPANE Propane Pete ................................................................................847-754-7662 PROPANE SERVICE Propane Pete ................................................................................847-754-7662 PUBLIC RELATIONS-MARKETING SERVICES Falk PR .........................................................................................847-208-7052 IM Chicago .................................................................................312-878-1222 PUBLISHING Food Ind str ews ......................................................................847-699-3300 RE-UPHOLSTERY Chicago ooth ............................................................ Page 18....773-378-8400 REFRIGERATED TRAILER RENTAL/LEASING Portable Cold torage...................................................................800-535-2445 REFRIGERATION EQUIPMENT REPAIR CSI - Coker Service Inc .............................................. Page 21....888-908-5600 Kool echnologies ....................................................... Page 42....630-483-2256 Macka eating Mechanical.................................... Page 44....847-381-0448 Mechanical 2 ...............................................................................847-987-9738 REFRIGERATION-EQUIP/COMMERCIAL Al hafoode i com ................................................... Page 12....888-878-4964 C stom Cooler Free er ........................................... Page 21....630-879-3131 REPUTATION MANAGEMENT esta rant Marketing - 0 Da s Free ..........................................312-872-8050 RESTAURANT CONSULTANTS tanovich os italit .....................................................................708-359-1911 RESTAURANT EQUIP PARTS WAREHOUSE CSI - Coker Service Inc .............................................. Page 21....888-908-5600 RESTAURANT EQUIPMENT FSI/Foodservice Solutions ............................................................847-719-6088 Losurdo Inc ...................................................................................630-833-4650 evel stems ..............................................................................415-744-1433 RESTAURANT EQUIPMENT & SUPPLIES C stom Cooler Free er ........................................... Page 21....630-879-3131 amar l Co........................................................ Page 22....708-233-0808 ch lt l ............................................................ Page 23....708-652-2020 Alfa esta rant l .................................................................773-588-6688 erkel Midwest..............................................................................800-921-9151 Cit Food E i ment ....................................................................630-613-8535 riMark Marlinn E i lies .................................................708-496-1700 RESTAURANT EQUIPMENT REPAIR Adam ervice and l Inc ........................... Page 04....877-876-2326 RESTAURANT EQUIPMENT REPAIR SERVICE CSI - Coker Service Inc .............................................. Page 21....888-908-5600 Macka eating Mechanical.................................... Page 44....847-381-0448 erkel Midwest..............................................................................800-921-9151 Cit Food E i ment ....................................................................630-613-8535 Cobblestone vens ......................................................................847-635-0172 Emerald ervice Inc ......................................................................888-696-7317 Ma or A liance ervice ...............................................................708-447-4100 RESTAURANT EQUIPMENT-NEW & USED March alit sed ew E i ............................... Page 07....800-210-5895 RESTAURANT MARKETING esta rant Marketing - 0 Da s Free ..........................................312-872-8050 RESTAURANT REAL ESTATE SALES ohn Moa ro/ ealt E ec tives ...................................................708-361-1150 Kudan Group Inc ...........................................................................312-575-0480 ick Dibri i/Coldwell anker .......................................................708-562-9328 Pontarelli Com an ...................................................................847-778-3571 RESTAURANT-DESIGNERS A D E Foodservice E i ment ......................................................630-628-0811 Losurdo Inc ...................................................................................630-833-4650 arfatt Associates .......................................................................847-920-1100 RESTAURANTS La Scarola Restaurant ................................................ Page 23....312-243-1740 ROOF TOP GREASE CONTAINMENT SYSTEMS Enviromatic Cor of America ...................................... Page 40....800-325-8476 ROOFS-SALES-REPAIR & MAINTENANCE Care heet Metal oofing ....................................... Page 43....708-387-9784 SAFETY TREATMENT FOR FLOORS Step Advantage........................................................... Page 40....312-801-4123 SALAD-DRESSINGS Ken’s Foods ..................................................................................800-633-5800

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SALAD-DRESSINGS & OILS Col mb s egetable ils............................................ Page 05....773-265-6500 ec Foods Inc..............................................................Page 14....773-638-5310 SANITATION CERTIFICATION Illinois Restaurant Association ......................................................312-787-4000 SANITATION CLASSES anta cia Food afet raining .................................................773-502-5262 SANITIZING SOLUTIONS & MASKS A Fine Solution ............................................................ Page 32....312-296-4646 SATELLITE TV SYSTEMS All Sports Direct ............................................................................630-918-3000 SAUSAGE ienna eef ................................................................Page 15....773-278-7800 Angelo Ca to’s Fresh Markets....................................................630-514-1338 Anichini rothers ...........................................................................312-644-8004 Crawford a sage ........................................................................773-277-3095 ed ot Chicago...........................................................................800-249-5226 SCALES erkel Midwest..............................................................................800-921-9151 SCALES-SALES & REPAIR Acc rate cale Com an ........................................... Page 44....773-847-1820 SEAFOOD Fisherman’s Pride .........................................................................800-543-2110 SEASONINGS & SEASONING BLENDS Famar Flavors .............................................................Page 27....708-926-2951 SEATING aco Man fact ring .....................................................................312-733-0054 SEATING REPAIRS E ress eating .......................................................... Page 45....630-985-7797 SELF-SERVICE ORDERING KIOSKS Al ha P ervices Inc................................................................630-690-2870 evel stems ..............................................................................415-744-1433 SEWER(MAINT)-RODDING & JETTING ierra Environmental ................................................... Page 10....888-551-1998 SHEET METAL Progressive D namics ................................................ Page 08....630-289-3421 SHIPPING-REFRIGERATED & FROZEN Perishable Distrib tion ol tions ................................ Page 22....888-491-1641 SHORTENING Col mb s egetable ils............................................ Page 05....773-265-6500 SIGNAGE-INDOOR & OUTDOOR American Gra hics ..................................................... Page 16....888-774-6270 SIGNS Pinata Gra hics ............................................................................312-929-6805 SLICER SERVICE Cit Food E i ment ....................................................................630-613-8535 SLICERS-SALES & SERVICE erkel Midwest..............................................................................800-921-9151 SLOT MACHINES Illinois Gaming stems................................................................312-544-9856 SMOKERS-COMMERCIAL Game Changer mokers ..............................................................574-353-7855 SOFT DRINKS PepsiCo Foodservice ....................................................................773-893-2319 SOFT SERVE-ICE CREAM/EQUIP & SUPPLIES Kool echnologies ....................................................... Page 42....630-483-2256 SOUP BASES chreiber Inc ..........................................................................954-972-7102 SOUPS ienna eef ................................................................Page 15....773-278-7800 istro o s Div of ienna eef ................................................773-278-7800 SPECIALTY FOODS DISTRIBUTOR Artisan Specialty Foods ................................................................708-762-5238 SPICE BLENDS Famar Flavors .............................................................Page 27....708-926-2951 SPICES La Criolla .....................................................................Page 42....312-243-8882 SQF CONSULTING ask Ins rance Gro ................................................. Page 06....847-440-2323 S R ’S Y S ea’s est Cit Foods...................................................................773-523-1566 STAFFING-SERVICES Atlas Em lo ment ervices ........................................ Page 11 ....847-671-1557 STEAM CLEANING l m ia Maintenance ...................................................................708-344-0344 SUPERMARKET EQUIPMENT REPAIR Adam ervice and l Inc ........................... Page 04....877-876-2326 SUPERMARKET- EQUIPMENT/ NEW & USED erkel Midwest..............................................................................800-921-9151 SWEEPSTAKES MACHINES Collage LLC ..................................................................................312-593-8084

SWEET GOODS orth hore aking Cor ..............................................................773-655-3485 TABLE TOP AND COOKING EQUIPMENT EmberGlo-A Division of Midco Int’l................................................773-604-8700 TABLES-ALL TYPES Chicago ooth ............................................................ Page 18....773-378-8400 esta rant ood ables com .........................................................773-599-6200 aco Man fact ring .....................................................................312-733-0054 TAMALES reme Fro en Prod cts ............................................................773-622-3777 TEA-GREEN Dewdro ea .................................................................................630-335-7806 TEMPORARY STAFFING Atlas Em lo ment ervices ........................................ Page 11 ....847-671-1557 TENT & CHAIR RENTALS LAS Party Rentals....................................................... Page 19....847-673-4100 THEATERS AND VENUES nesti Entertainment Cor oration ................................................630-962-7000 TOMATO PRODUCTS Pastorelli Foods ........................................................................ 00-A C TRADE PUBLICATIONS Food Ind str ews ......................................................................847-699-3300 TRADE SHOWS & EVENTS Midwest Food E o A ............................................................608-216-2817 TRUCK BODIES-SALES & REPAIR Paramo nt r ck od ............................................... Page 40....312-666-6441 TRUCK GRAPHICS American Gra hics ..................................................... Page 16....888-774-6270 TRUCK RENTAL las entals/ dget r ck ental ............................. Page 29....847-233-0472 TRUCK-REFRIGERATED DCI Central ...................................................................................800-468-7478 TRUCK-SALES & SERVICE DCI Central ...................................................................................800-468-7478 TRUCK-SALES NEW & USED D r ck Center ..................................................... Page 20....708-352-5551 UPCOMING EVENTS Wisconsin Restaurant Association ................................................800-589-3211 VEGAN FOOD PRODUCTS th’s egetarian Go rmet...........................................................218-343-8858 VEHICLE WRAPS Paramo nt r ck od ............................................... Page 40....312-666-6441 VENDING MACHINES Collage LLC ..................................................................................312-593-8084 VENTILATING-SYTEMS CLEANING Enviromatic Cor of America ...................................... Page 40....800-325-8476 l m ia Maintenance ...................................................................708-344-0344 VIDEO GAMING TERMINALS Illinois Gaming stems................................................................312-544-9856 WALK IN COOLER- MOBILE- RENTAL/LEASING Portable Cold torage...................................................................800-535-2445 WALK-IN COOLER REPAIR & MAINTENANCE Macka eating Mechanical.................................... Page 44....847-381-0448 Mechanical 2 ...............................................................................847-987-9738 WALK-IN COOLERS AND FREEZERS C stom Cooler Free er ........................................... Page 21....630-879-3131 WEBSITE DESIGN Americaneagle com .................................................... Page 33....847-699-0300 WEBSITE DESIGN SERVICES ildthis com...............................................................Page 44....312-655-9999 WEDDING CAKES Ideal aker ..................................................................................773-631-6897 WELDING & FABRICATING K P Ind elding Fabrication ................................. Page 45....630-930-9516 WHIPPED CREAM Instantwhi Chicago.................................................... Page 27....800-933-2500 WI-FI SYSTENS FOR RESTAURANTS esta rant Marketing - 0 Da s Free ...........................................312-872-8050 WILD GAME Fo Del e ta ...........................................................................847-520-8300 WIND SCREENS hatcher aks Awnings .............................................. Page 17....630-833-5700 WINE & SPIRITS De tsch ine irits ............................................... Page 30....708-687-9870 WORKERS COMP INSURANCE Em lo co A ............................................................Page 03....620-920-0000 YOGURT & SOFT SERVE EQUIPMENT Kool echnologies ....................................................... Page 42....630-483-2256

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Food Industry News® July 2020

Page 37

PONTARELLI

CHICAGOLAND’S BEST LOCATIONS FOR SALE

ASSOCIATES REAL ESTATE SERVICES

*Restaurant Brokerage Division*

Vince Ferraro

ITALIAN: Unique concept, upscale ristorante in affluent NW suburb. Established 16 profitable years. Seats 120 in dining room, party room and bar. Plus additional 60 on patio.

Big catering $$$$. Positive cash flow and profit. Qualified buyers only...strong financials required by landlord. Highly confidential. Biz, Lease, FF&E @ $350K TAVERN: Totally remodeled bar with rare Chicago tavern license (corporate)!! 2am/3am. No strikes. 50 capacity. Great lease. Excellent clientele...class act. Ready to re-open. Biz, Lease, FF&E @ $65K FORMER KATHY’S LAKESIDE INN: Opportunity knocks!

Located on Forest Lake in Lake Zurich. 4,200 sf building with restaurant/bar, apartment, parking lot & 82’ pier for boats!

Owner will assist tenant to rehab and re-establish this once popular venue with rent subsidies. Call!!

MIXED USE BUILDING: Jefferson Park! Chicago tavern license! Three (3) newly renovated apartments, fully furnished bar, patio and two (2) car garage. “Trophy Building”...big rental income. Real Estate, Biz @ $645K BROASTED CHICKEN: NW suburb. Unique concept. Includes freestanding building and parking lot. Call!!

BAR & GRILL: Elmwood Park. Short hours, but 2am license. 12 taps. Seats 44. Menu well-reviewed on social media. 4 gaming machines. Kitty-corner from new legalized marijuana dispensing!! $75K w/ great lease or $245K w/ Real Estate.

IRISH PUB: Prime NW Chicago. Tavern License! Freestanding 3,000 sf brick building. Parking lot. Kitchen. Surrounded by commercial industrial and residential. Profit from day one! True “turn-key.” Great lease with renewal options. Biz, FF&E @ $195K. PIZZERIA: Outstanding opportunity to own this renowned pizzeria and full service restaurant. NW Suburb. Established 1973. Home of Chicagoland’s original stuffed pizza! Seats 125. Plenty of parking. Full liquor license. BONUS: Big $$$$$$ from Video Gaming! Priced right @ $249K. BREAKFAST/LUNCH: Well established neighborhood icon in upscale community on Chicago’s NW side. Seats 90 plus.

20 on sidewalk patio. Parking lot. Sound lease. Corner location across from park and train station. Excellent condition... needs “hands-on” owner. Biz, FF&E...NEW PRICE @ $79K.

MORE LISTINGS AVAILABLE–CALL! SELLING? ALWAYS CONFIDENTIAL!

VinceF@PontarelliAssociates.com

CALL 847-778-3571

july 2020 33-40 classifieds.indd 37

24 HOUR VOICEMAIL

Email—nick.dibrizzi@cbexchange.com

Only From Nick Di Brizzi 888-317-7721

CHICAGO NW SUBURBS | CONFIDENTIAL  RISTORANTE-PIZZA-PASTA-ETC WITH REAL ESTATE

Short hours, dinner only; Closed Monday. Real $$$ Maker $400,000 cash flow a year.

Dine in, pick up and delivery. 100 deliveries per day

 PLAINFIELD | SPORTS BAR-PIZZERIA | BUSINESS ONLY Gross sales: $1,500,000 a year.

Business only-5,000 SF. Rent $10,000 per month

CHICAGO SUBURBS | CONFIDENTIAL 

Sports bar-pizzeria & video gaming. Six (6) locations.

 CHICAGO | WEST LOOP | PIZZERIA BUSINESS ONLY

200+ deliveries per day. Established for 35 years. Pick up, dine in, self service and deliveries 3,500 SF plus basement. Rent $7,000 per month

DOWNERS GROVE | DOWNTOWN BY TRAIN STATION | BUSINESS ONLY  Fast food casual. Real $$$ maker. 1,500 SF seats 40 plus 30 outdoor

 ELMWOOD PARK | RISTORANTE, PIZZERIA & VIDEO GAMING REAL ESTATE & BUSINESS

4,300 SF building with plenty of parking-Restaurant Row

DOWNTOWN DEKALB BY NORTHERN ILLINOIS UNIVERSITY | VIDEO GAMING ALLOWED  Corner 7,000 SF restaurant/sports bar, banquet plus outdoor patio For Sale/For Lease

EVERGREEN PARK /FREE STANDING WITH DRIVE THRU WINDOW/ APPROVED FOR A NATIONAL TENANT LOCATION

2,300SF Building,fully equipped,plus out door patio/ Lot:150’ frontage x 125’ depth or 18,750 SF. Asking price for Real Estate,Furniture,fixture and Equipment:$595,000.

CLIENT NEED/CHICAGO LAND & SUBURBS

Type: free standing building with drive thru window or potential to put a drive thru window/size Building:1500 SF to 3,000 SF/Lot size:10,000 SF to 20,000 SF/Deal Structure: Purchase or Lease.

JOLIET | STEAK HOUSE-BAR-BANQUET PLUS VIDEO GAMING | REAL ESTATE & BUSINESS 

10,000 SF building, seats 400, parks 130 +/-. 3 Million in sales a year. $350,000 cash flow verifiable. Established 46 years.

New Pizzerias Available: CHICAGO-MIDWAY | REAL ESTATE & BUSINESS

Established since 1987. 60% pick up; 40% delivery. Real $$$ Maker. Owner retiring.

Chicago | Beverly-Roseland | Real Estate & Business

Pick up, delivery, dine in & self service. 4,000 SF building. 24,000 SF lot. Real $$$ Maker.

SW SUBURBS | COUNTRYSIDE | BUSINESS ONLY

Established 17 years. Owner retiring. Real $$$ Maker. 50% pick up; 20% delivery and 30% dine in. 1,800 SF.

ROUND LAKE BEACH | RESTAURANT FOR LEASE | VIDEO GAMING 

Free standing 2,910 SF building with drive-thru window. 22,104 SF lot; parking for 30+\- plus additional parking in outlot of shopping center.

We have bank owned foreclosures; commercial and residential.

For more Confidential Listings, Call Today! 1-888-317-7721. Se Habla Español.

6/11/20 12:52 PM

Page 38

Food Industry News® July 2020

foodindustrynews.com

RESTAURANT FOR SALE

on Busy Route 120 2 miles West of Route 12 Fully equipped state of the art kitchen, 3 dining rooms, seating for 85 people, courtyard for outside seating, parking for over 40 cars on 3/4 acre of land with an additional building for storage and one bedroom apt. on second floor.

220 West Route 120 Lakemoor 60051

847-650-8221

OWNER RETIRING

W el l E s t ab l is h ed ( 1 2 y ears ) S t . C h arl es B ar FOR SALE M oney m ak er! E x t rem el y s h ort h ou rs .

B ar is op en onl y 4 0 h ou rs p er w eek .

Fant as t ic A s s ig nab l e l eas e w it h s ev eral op t ions w it h g reat t erm s and l ow rent l ock ed in! E as y t o op erat e w it h v ery f ew em p l oy ees or w ork it y ou rs el f . Very l ow ov erh ead . Vid eo Gaming Machines. Very high profit margin on s p ecial t y d rink s t h at are b u l k of incom e.

U niq u e, f u n d ecor. A l it t l e g ol d m ine.

Serious Inquiries Only Please!

$219,900 847-515-2346

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

COMMUNITY FAVORITE

Pizzeria w/ bar and dining. SW suburban location in central business district.

Plenty of parking, available on-site.

Asking 174,900.

SUBURBAN LOCATION

Fam il y res t au rant av ail ab l e. E s t ab l is h ed ov er 4 0 y ears . A p p rox . 4 , 5 0 0 s q . f t . Frees t and ing b u il d ing , p l ent y of p ark ing , s eat s 1 5 0 p l u s . P l ent y of p ark ing .

H ig h v ol u m e s al es . R eas onab l e l eas e. B u s ines s onl y .

ITALIAN FAVORITE

R es t au rant f acil it y . ap p rox 4 , 5 0 0 + s q . f t . w concep t . Fu l l y eq u ip p ed p iz z a res t au rant w it h g ag e. C al l

Free S t and ing B l d g . it h p ark ing . I d eal f or any . 4 0 y r. h is t ory . C u rrent l y am ing . C om p l et e p ack f or d et ail s .

DRIVE-THRU Fas t f ood w / d riv e t h ru .

B u s ines s & p rop ert y w it h ad d it ional cat ering k it ch en in l ow er l ev el .

A p p rox 2 , 5 0 0 s q . f t .

S eat s 6 0 . H ig h v ol u m e, near b u s y int ers ect ion.

C al l f or d et ail s .

AMBASSADOR

9999 West 143rd Street Orland Park, IL 60462

Broker/Appraiser Always Confidential

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

FOR SALE COZY NEIGHBORHOOD BAR in the far northwest suburbs of McHenry County. Turn Key. 2,066 s.f., pool tables, beer garden & gaming machines.

Building, real estate included. $225K. Call 224-345-1636

Food Industry News CLASSIFIED RATES 2” x 2” ......................................................................................................................................... $50 4” x 2” ....................................................................................................................................... $100 6” x 2” ....................................................................................................................................... $150 4” x 4” ....................................................................................................................................... $200 4” x 5” ....................................................................................................................................... $250 4” x 6” ....................................................................................................................................... $297 4” x 8” ....................................................................................................................................... $397

Watch for SHMOOZEFEST This September!

Details inside!

july 2020 33-40 classifieds.indd 38

4” x 10” ..................................................................................................................................... $497 10” x 6” .......................................................................................................... $662 FULL PAGE ...................................................................................................... call

847-699-3300

6/11/20 12:52 PM

Food Industry News® July 2020

Characteristics of a Good Pest Management Company

A successful partnership between a pest management firm

creating possibilities in the restaurant industry

JUST SOLD

NEW LISTINGS

Have Your Requested Our 2020-2021 Media Rates Guide Yet? See What FIN Can Do For You! 847-699-3300

july 2020 33-40 classifieds.indd 39

and a food facility can span decades. When the right pest control company is selected and retained over the course of years, the seasoned knowledge can reap multiple benefits in the prevention of pests. But how do food facilities know if a pest control company is the right fit for them?

A food facility must consider a variety of characteristics they’d like in a pest management company. Then they need to evaluate different providers before selecting a new pest management provider or enhancing services with an existing provider. Finding a pest control company that satisfies the facility’s specific criteria can lead to a desirable, long-term partnership.

Customer Service Customer service is important in the day-to-day pest management experience and even more critical when issues arise. How will the firm perform when there is a problem? Will the response be timely with an important sense of urgency? These are questions to consider when examining a company’s customer service performance record, which can help predict how responsive they will beto your needs. Evaluation metrics can include NPS scores, social media reports and even more valuable, personal referrals.

Quality Is excellence the expectation? How does the pest management company verify expectations are met? A firm should have individuals assigned to quality assurance. There should be formal processes in place including scheduled reviews of documentation, program maintenance and an assessment of effectiveness. At minimum, an audit should be performed annually, but complex facilities will require more frequent reviews. This can be conducted by dedicated individuals, management or a combination of the two.

Innovation A common question that pest management professionals receive from food plants is: “What’s new that can help improve our program?” The pest management firm should be dedicated to finding the best tools and solutions available for clients. A recent innovation

trend in the industry includes the use of electronic pest monitoring equipment. These sensor alerts provide information on pest activity and basic pest behavior 24/7. They can be useful in uncovering the root cause of a pest problem. Additional benefits of this technology includes increased safety and time saving when monitoring hard to access areas like upper beams, interstitial areas and roofs. This eliminates the need for required fall protection and lifts to access these areas. Sensor alerts can also reduce traffic in sensitive production areas or labs where special PPE may be required to enter.

Like electronic monitoring devices, there have been new developments in LED light traps and pest monitoring cameras as well. Pest management companies that are on the forefront of testing these technologies should be strongly considered as a pest management partner as they will be early adopters of new tools and strategies to enhance your service.

Technical Skills Along with the best in tools and strategies, pest management companies should have well-trained and knowledgeable service specialists trained and supported by designated technical and training staff. The skills of board-certified entomologists may be needed when more advanced identification of insects, insect fragments or pest evidence is found. These types of services can be particularly important during questions of product contamination. Pest control companies with technical staff can also assist in services like training and development.

Communication Good written and verbal communication skills will be required to build a successful pest management partnership. The specialist performing the service must have good communication skills along with the right systems to support accurate and timely communication. Pest management firms will vary in the type of documentation packages offered. Electronic documents can provide easy access to the records, whereas some programs will offer superior trending capabilities. Look for systems that make the data easy to access and provide quick snap shots of pest activity through visuals like graphs.

Service Offerings and Capabilities Pest management is not just

Page 39

insect or rodent control. There may be a need for controlling birds, vegetation or wildlife. In the food industry, the ability to fumigate is also important. Seek a company that is multi-faceted and skilled regarding these ancillary services.

Safety As you would expect from your own employees, a safety first attitude is needed from the pest control specialist entering your facility. Reviewing safety performance and ensuring the pest control company has the proper safety credentials to operate equipment, such as lifts, that may be needed on site should be part of the screening process. The specialist should be trained and in compliance with safety requirements, like confined space entry and lock out tag out.

Regulatory Knowledge The pest management staff will need to understand and comply with food plant related regulations. This includes good manufacturing practices and the Food Safety Modernization Act (FSMA).

The pest control specialists will be required to comply with these laws as they relate to personal practices and formulate programs to keep the facility FSMA compliant. The pest control firm will also need to be licensed and abide by all laws relating to pest management.

Trust Last, but most importantly, trust is one of the most critical criteria of a good pest management provider. Assurance will be needed in ensuring the program will be delivered as promised. That doesn’t mean client oversight is not needed, but it can reduce the burden. However, it’s important to remember that trust is not onesided. The pest management professional will be part of the team like every other facility employee.

Together, all pest management program participants will share the responsibility, so it is essential to instill trust. Not only must the food facility be able to trust that their service specialist will effectively execute the program, the service provider must also have trust in the client to fulfill their part. A program will operate effectively when both sides are engaged, capable and executing their roles. The ability to trust that both parties are equally invested and performing as required, is essential in a longstanding pest management partnership.

For more information, see the McCloud Pest Control ad on page 26

6/11/20 12:52 PM

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Food Industry News® July 2020

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Nuance® Communications, Inc. announced Albertsons Companies, Inc., one of the largest U.S. food and drug retailers, will deploy Nuance’s Intelligent Engagement Platform, specifically its virtual assistant and live chat solutions, to deliver real-time digital support to customers doing their grocery shopping online.

As demand for online grocery shopping grew in response to the COVID-19 crisis, Albertsons turned to Nuance’s virtual assistant and live chat solutions to engage customers as they shop for groceries via the web and mobile apps. The AI-powered application assists customers through their shopping experience and provides real-time answers to customer inquiries such as how the delivery service works, item availability, online order tracking status, and store locations and hours.

The Albertsons Companies family of stores is comprised of more than 2,200 supermarkets operating under 22 banners across 34 states and the District of Columbia. It is one of the largest retail employers in the U.S., and its home delivery services are available in 11 of the top 15 U.S. markets today. Albertsons Companies has deployed Nuance-powered virtual assistant and live chat solutions across its Vons stores, and now will deploy the AI-powered assistance across Safeway, Tom Thumb, Jewel Osco, Albertsons, Pavilions and Randalls.

“We innovate to create value and help organizations solve real problems that make everyday lives better through Conversational AI,” said Joe Petro, EVP and CTO, Nuance. “We are fortunate to partner with Albertsons as they put their customers’ experiences and needs at the center of their business to ensure people are getting what they need in an efficient, easily accessible way, and we deeply respect their commitment to the communities they serve.”

Albertsons Companies is a leading food and drug retailer in the United States. As of Feb. 29 the company operated 2,252 retail stores with 1,726 pharmacies, 402 associated fuel centers, 23 dedicated distribution centers, and 20 manufacturing facilities. The company’s stores predominantly operate under the banners Albertsons, Safeway, Vons, Pavilions, Randalls, Tom Thumb, Carrs, Jewel-Osco, Acme, Shaw’s, Star Market, United Supermarkets, Market Street and Haggen. Albertsons Companies is committed to helping people across the country live better lives by making a meaningful difference, neighborhood by neighborhood.

Nuance Communications (NASDAQ: NUAN) is the pioneer and leader in conversational AI innovations that bring intelligence to everyday work and life. The company delivers solutions that understand, analyze and respond to people—amplifying human intelligence to increase productivity and security. With decades of domain and AI expertise, Nuance works with thousands of organizations globally across healthcare, financial services, telecommunications, government and retail—to create stronger relationships and better experiences for their customers and workforce.

6/11/20 12:52 PM

Food Industry News® July 2020

Caesars Announces Vegas Reopenings Caesars Entertainment Corp. has announced that it will resume gaming and hospitality operations in Las Vegas at its Caesars Palace and the Flamingo Las Vegas properties on the date and time for reopening specified by the State of Nevada. The company intends to comply with all reopening directives from Nevada Gov. Steve Sisolak, the Nevada Gaming Control Board and public health authorities. The company also announced that it expects Harrah's Las Vegas Hotel & Casino and the gaming floor at LINQ Hotel & Casino to be the next properties in Las Vegas to reopen, with timing based on customer demand.

Both Caesars Palace and the Flamingo will offer lodging, dining options and access to their outdoor pools, as well as slot machines and table games. All offerings will operate in a manner consistent with physical distancing guidelines. The company will be suspending fees for paid self-parking in Las Vegas.

The company anticipates that several retail and dining outlets along the LINQ Promenade, as well as the High Roller Observation Wheel, will reopen.

Some offerings, including live entertain-

Page 41 ment, bars, spas, buffets and valet parking will not be resuming immediately. However, when these amenities are restored, they will be operated in a manner consistent with physical distancing guidelines. Caesars' other Las Vegas properties and dining amenities are expected to reopen based on customer demand.

Caesars Palace and the Flamingo will implement the company's previously announced, enhanced health and safety protocols, which enhance the Company's existing plans and practices in these areas. Management at both properties is focused on the wellbeing of team members, guests and the community, and will work to create an environment with enhanced standards of sanitization and physical distancing practices.

Among the enhanced health and safety protocols are more frequent cleaning and sanitization. Caesars is also implementing a health screening program for all employees to determine which employees will be required to be tested for COVID-19 before returning to work, and thereafter will conduct employee temperature checks before every shift. Team members will be required to wear masks, which will be provided by the company. Guests will also be provided masks and will be strongly encouraged to wear them throughout their visit.

Know the Four Consumer Behavior Trends Spawned by the Pandemic The COVID-19 crisis is being defined by four distinct consumer behavior segments, according to the EY Future Consumer Index, a survey of 4,859 people tracking consumer sentiment and behavior across the US, Canada, the UK, France and Germany. These are “Cut deep,” “Stay calm, carry on,” “Save and stockpile” and “Hibernate and spend.”

Consumers who fall into the “Cut deep” segment (27.3%) are spending less across all expense categories as the pandemic impacts employment; others representing the “Stay calm, carry on” category are continuing to spend as normal (26.2%). Most consumers (35.1%) represent the “Save and stockpile” segment, indicating that they feel pessimistic about the future, while consumers that fall into the “Hibernate and spend” segment (11.4%) are spending more across the board.

Overall, 42% of respondents believe that the way they shop will fundamentally change as a result of the COVID-19 outbreak. When it comes to brands and products, 34% of consumers indicate that they would pay more for local products, 25% for trusted brands and 23% for ethical products.

Kristina Rogers, EY Global Consumer Leader,

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PepsiCo Allocates $7M to Support Black and Latino Communities

The PepsiCo Foundation is contributing $7 million to organizations supporting black and Hispanic communities with educational, career and medical resources during the coronavirus pandemic. “PepsiCo, our brands and our people have mobilized to offer our support,” said Kirk Tanner, CEO of PepsiCo Beverages North America. “And we know a crisis of this scale requires a collective effort.” - Source: Black Enterprise Today

Three Purchases to Limit or Avoid

Millennials may have a bad reputation for wasting money, but some of it is justified, at least according to Kevin O’Leary of “Shark Tank” in an article on CNBC. Although generalizations are tricky, here are three items anyone should be wary of buying if money is tight: • Expensive coffee. Most of us love Starbucks and other gourmet coffee brands, but think twice before purchasing a $4 latté every day. You can brew your own for a fraction of the cost, or at least rely on your workplace’s coffeepot.

• Shoes. How many pairs of shoes do you really need? Probably no more than three or four: One or two pairs of dress or work shoes, a pair of casual shoes and maybe shoes to work out in. Quality is important, but you don’t need to buy the most expensive brand in the store.

• Jeans. Again, you probably don’t need more than three pairs of jeans in different colors at any one time. At an average cost of $60 per pair, stockpiling jeans you don’t need can add up—especially if you’re a woman, because women’s jeans typically cost 10% more than men’s.

says: “Looking beyond the immediate effects of COVID-19, few consumers expect to revert back to pre-crisis behaviors any time soon.

In these uncertain times, no one knows how long the transition will take or whether different consumer trends will continue to provide a perspective on the changing consumer and help consumer-facing companies stay relevant and plan for the future.”

The four segments reflect how consumer behavior can relate to age groups, family or employment status: Cut deep: These consumers are mainly more than 45 years old and have seen the biggest impact on their employment status. Almost a quarter have seen their jobs suspended, either temporarily or permanently. Seventyeight percent of them are shopping less frequently, while 64% are only buying essentials.

Thirty-three percent feel that brands are far less important to them in the current climate.

Stay calm, carry on: These consumers do not feel directly affected by the pandemic and are not changing their spending habits. Just 21% of them are spending more on groceries, compared with 18% that are spending less.

Save and stockpile: This segment shows particular concern for their families and the long-term outlook. More than a third (36%) are now spending more on groceries, while most are spending less on clothing (72%) and leisure (85%).

Hibernate and spend: Primarily aged 1844, these consumers are most concerned about the impact of the pandemic. However, only 40% of this segment say they are shopping less frequently. And while 42% say the products they buy have changed significantly, 46% of them say brands are now more important to them.

Andrew Cosgrove, EY Global Consumer Knowledge Leader and Lead Analyst, says: “Companies were already struggling to keep up with changing consumer behaviors before the pandemic. Now it’s even more critical for companies to anticipate how consumers will change and respond to specific segment needs.”

Five new segments may emerge as consumers move beyond the pandemic.

The four segments identified could morph into five very different ones as the crisis abates.

The Index currently suggests that over time, most consumers in the “Save and stockpile” segment will migrate to two new segments: “Remain frugal” and “Cautiously extravagant.”

These new consumer segments, detailed in the Index, could emerge post-COVID-19 and be summarized as: “Keep cutting” (13.1%), “Stay frugal” (21.7%), “Get to normal” (31.4%), “Cautiously extravagant” (24.7%) and “Back with a bang” (9.1%).

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Food Industry News® July 2020

Five Restroom Upgrades to Improve Hand Washing and Minimize Germs

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The rapid spread of COVID-19 has made an unprecedented and indelible mark on how our society responds to potential germ exposure, raising new questions around the hygienic and safe usage of public restrooms.

“As businesses and public establishments reopen and Americans return to using facilities, all eyes are on public restrooms,” says Jon Dommisse, director of strategy and corporate development, Bradley Corp., a global manufacturer of restroom equipment. “Today’s commercial washroom will be of paramount importance in providing hand washing systems and supplies, and mitigating sickness-causing germs.”

Dommisse offers several considerations for keeping restrooms clean, maintained, well-equipped and prepared for a healthy hand washing experience: 1. Post signage. Reinforce cleanliness with friendly reminders about washing hands for 20 seconds per Centers for Disease Control (CDC) guidelines, maintaining safe distances between users, throwing away paper towels, etc. The Healthy Hand Washing Survey by Bradley Corp. shows that 40% of Americans increase hand washing when signs are posted.

2. Offer touchless fixtures. Cross contamination of germs in restrooms can be reduced by using touch-free fixtures for everything from soap, faucets, hand dryers/ towels, doors and flushers.

Public health experts agree: “Under any circumstance, using touchless fixtures helps to inhibit the spread of germs in restrooms and buildings,” says medical microbiologist Michael P. Mc-

Cann, Ph.D., professor of biology, Saint Joseph’s University. “The more we avoid restroom touchpoints, the healthier and easier our operations will be. Hands-free washrooms are a win-win for consumers and businesses.”

3. Increase cleaning, sanitization and restocking.

Proper and frequent cleaning and disinfection is key for restrooms, especially for high-touch surfaces, such as doorknobs, faucets, sinks, toilets, stall door openers and paper towel dispensers. According to the CDC, daily cleaning with soap and water reduces germs, dirt and impurities on the surface, and should be done frequently, especially if there is high traffic.

“It’s also important to disinfect surfaces to kill germs at least once daily, and more often if the restroom is busy,” Dr. McCann said.

Finally, be sure to check and restock supplies regularly. Experiencing unclean low-stocked restrooms are pet peeves for restroom us-

ers.

4. Provide trash cans and hand sanitizer near exits.

“Our research shows that 65% of Americans use paper toweling to avoid contact with restroom doors and faucets,” Dommisse said. “Keeping paper towels and waste containers near doorways can be helpful so people can throw them away upon exiting.”

Installing hand sanitizers outside restrooms is another way people can sanitize their hands upon entering and leaving the restroom.

5. Prop open doors to increase visibility and minimize contact.

To limit the number of people in restrooms and encourage social distancing, a propped open door can give people a small window into seeing how many others are already inside. In addition, a slightly opened door allows people to maneuver the door with their elbow, as opposed to their hands.

Decide How to Measure Success When your team is trying to reach a decision by consensus, one strategy to consider is measurement. Ask the team how you’ll all know that a particular decision has succeeded. For example, if you’re trying to decide whether to implement flextime, come up with a list of objective results you can measure: rise or fall in absenteeism, increase in productivity, decrease in quality and so forth.

This lets everyone know what to look for. Then choose a pilot period during which measurements can be taken.

6/11/20 12:53 PM

Food Industry News® July 2020

Food Industry News Waitstaff Tips:

The Basic Rules of Serving

1. Carry extra silver to the table rolled in a napkin.

2. Avoid reaching in front of seated guests. Say “pardon me.”

3. Square or round tables are normally set with a sugar container placed in the center, with salt and pepper shakers placed to each side. Tables adjacent to a wall use the end by the wall side for these items.

4. If tables for four are set up for two, extra set-ups may easily be brought when you approach the table with your guests.

5. Remove extra place settings from the table as soon as guests are seated.

6. Women customers are always served first.

7. Plates are served from the left and beverages from the right.

8. Condiments and sauces are served with the labels facing out.

9. A salad is served to the left of the customer.

10. Coffee and iced tea are usually refilled as often as the customer desires. Iced tea is served on an underlier with a lemon slice, iced tea spoon and straw.

(A straw is treated as silver).

11. When serving hot tea place the pot with tea bag on a 6” liner with a lemon slice.

12. When milkshakes and malts are served they are in special glasses. Children’s shakes and malts are served in a 12 oz. glass. Malts and shakes do not get an underlier.

13. Never handle food with your fingers. Use a spatula or knife for dishing of pastries, tongs for salad, and a napkin for picking up rolls.

14. General rules when using place mat service: TABLE SETTING a.) Silverware on napkin. Place on right of place mat. b.) Glass of water place at tip of knife. c.) Tossed salad place left of place mat. d.) Appetizers center of place mat; crackers on B&B plate silver to the right. e.) Entree center of place mat, meat or fish portion facing the guest. f.) Dessert, cake or ice cream, center of place mat; pie center place mat with tip facing guest.

As guests approach the end of their meal, be sure to politely ask for a dessert order. Do not pressure them to leave their table before they are ready to do so, even if the restaurant has a waiting line. As the guests depart say a few pleasant remarks, thank them for coming or asking how they enjoyed their meal. Most customers appreciate such special interest. Give them a meaningful farewell and bid them “come again.”

You must know the correct way to reset their tables and how to remove the soiled ware to the dishroom.

Get into the habit of bringing clean ware back on every trip into the dining room when you can. –Food Industry News

july 2020 41-48.indd 43

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Don’t rely on guesswork.

Make sure you always know exactly how much money you have to work with. Monitor your earning and your spending so you can make better decisions on what to buy and how much to save.

Start investing early.

You don’t need a lot of money to start taking advantage of compound interest. Invest in your employer’s 401(k) plan as soon as you’re eligible, and look into index funds and Roth IRAs (individual retirement accounts). The money you set aside may be modest now, but it will grow over the long term and be there when you need it.

Investors Acquired Krystal Krystal Restaurants LLC said it was acquired recently via funds managed by affiliates of Fortress Investment Group LLC and its operating partner, Golden Child Holdings. The brand filed for bankruptcy this past January as part of its reorganization.

L. Woods, at 7110 N. Lincoln Ave. in Lincolnwood, is offering several cocktail kits, including the Wisconsin Old Fashioned Kit, Manhattan Kit, Moscow Mule and Classic Old Fashioned Kit. The kits are between $40$50, plus tax and yield between 12 and 16 cocktails. View the menu at lwoodsrestaurant.com. Call 847-677-3350 to order and arrange a time for pick-up. Hours: Sunday-Thursday, noon-7:30 p.m.; Friday-Saturday, noon-8 p.m. Photo credit: Lettuce Entertain You Enterprises

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Food Industry News® July 2020

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Patties made by Lightlife Burger are soy- and gluten-free.

Lightlife Burger offers meat-free alternative

As consumer demand for plant-based cuisine grows, it’s important to offer options to your customers. The Lightlife Burger delivers the sensory experience consumers crave from a traditional beef burger, but is made of plants.

Created with familiar ingredients and balanced nutrition, the Lightlife Burger has 20 grams of pea protein with zero milligrams of cholesterol and only 2.5 grams of saturated fat in a quarterpound patty, compared to 80 milligrams of cholesterol and 9.3 grams of saturated fat in a quarterpound patty made from traditional beef. The patty contains no artificial flavors or GMOs. Founded in 1979, Lightlife Foods Inc. aims to make plant-based eating more accessible and delicious.

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Giada De Laurentiis is rebooting her EmmyAward winning series with “Giada at Home 2.0,” a self-shot series from her home premiering Sunday, June 28, on Food Network.

In this intimate six-episode series, Giada welcomes viewers into her kitchen for her favorite recipes for easy, casual summer entertaining, tips for every meal and some behind-the-scenes fun with her family. From pizza and pasta 101 with her daughter Jade to recipes on repeat and Italian classics reborn, Giada shares her go-to family dishes and personal spins that help make every meal a home run.

She also uses technology to incorporate her friends and extended family into the action, including virtual visits from her mother, siblings and Aunt Raffy.

“With viewers cooking and spending time at home, it’s the perfect time to visit ‘Giada at Home,’” said Courtney White, President, Food Network. “This upclose look at Giada’s home life and the food she loves making with her family is fun, personal and a pleasure to watch.”

In the premiere episode, Giada and her daughter Jade spend a night at home doing something they love: making pizza and pasta. While some may think making pizza dough from scratch is intimidating and laborious, Giada proves them wrong with an easy and delicious recipe that’s a total blast. Giada and Jade also walk through the simple steps of making a Chicago-style deep dish pizza, favorite summer pasta and bright weekend dessert.

Upcoming episode themes include a virtual family potluck and dining al fresco.

Fans can visit FoodNetwork.com/GiadaAtHome to get the star’s favorite summer entertaining recipes and more. On social, use #GiadaAtHome for more inspiration.

Management’s job is to convey leadership’s message in a compelling and inspiring way—not just in meetings, but also by example.

—Jeffrey Gitomer

july 2020 41-48.indd 44

6/11/20 12:53 PM

Food Industry News® July 2020

CRACKED, TORN, RIPPED BOOTHS?

Keep Seasonal Employees Safe

If you hire seasonal help—especially right now when safety is paramount—don’t skimp on safety training just because they won’t be around for the long term. This advice, from the CropLife website, can help in any industry: 1. Hire with care.

The dictum, “Don’t hire just any warm body,” is as true with seasonal help as it is when hiring full-time, permanent employees. Screen applicants rigorously to make sure you’re hiring people who are conscientious about safety and willing to follow the rules.

2. Train them on Day One. Your onboarding process should address safety issues up front, not wait a few days while employees learn the ropes. Have experienced employees explain safety procedures to new hires, and follow up to make sure everyone is following the guidelines.

3. Keep everyone trained. Schedule refresher courses throughout the year so everyone understands how to work safely. If permanent employees set the right example, your seasonal help will follow suit.

“We’ve always done it like this” isn’t a reason, it’s an excuse.

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In the 1700s and 1800s, Rye was the number one spirit in America, and for good reason: Rye grain was plentiful and it made damn good whiskey. But with the enactment of Prohibition and the closing of Rye distilleries, its usage declined. Now, following decades of discreet existence, there is renaissance in the Rye category as craft cocktail bartenders and consumers alike rediscover its bold, spicy character. Redemption is a brand with one purpose and one purpose only: to bring Rye whiskey back to its rightful place at the bar.

Rye was a pre-prohibition American favorite and the inspiration for beloved classic cocktails like the Manhattan and the Old Fashioned. Its dry, spicy taste profile is a favorite for craft cocktail bartenders.

Truly American, the spirit is crafted in the river town of Lawrenceburg, Indiana, at the nearly 200-year old MGP distillery.

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Substituting Flours in Baking When substituting flours, it is important to pay attention to protein content since higher-protein flours produce denser results than lower-protein varieties, writes Erin Jeanne McDowell. Whole-wheat flour yields the densest results, while pastry flour and cake flour make for tender, fluffy baked goods. - Adapted from The New York Times

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Porkmafia Grows into Experienced Brand Porkmafia was started by tailgating, barbecuing, cooking for family, friends and whole hog for neighborhood bars. As experience grew, so did travel. Traveling to the South and learning different styles of cooking led to development of seasonings to complement the areas traveled to.

The more places that were traveled to, the more knowledge and cooking experience inspired the first of the product line: Memphis Mud, Texas Gold and Louisiana Bayou Rub. In 2014 Porkmafia founder cooked with a BBQ team for the Jack Daniel’s Invitational and took first place in ribs. This opened the door for travel abroad and teaching BBQ classes in places such as Sweden, Netherlands (Amsterdam), Finland, Lithuania and Israel.

Traveling helped expand the product base and Porkmafia now sells products in these countries. Today, there are over 10 different seasonings available, and the company looks to the future to expand its product line. See their ad on page 16.

Climate Change Commitment Consumers’ craving for a taste of normalcy has sent them to the drive-thru in recent weeks, a trend that has fueled same-store sales growth at quickserve chains. Chains including Jack in the Box, Wendy’s and Del Taco have all reported improvements after steep declines in March and April. - Source: Restaurant Business Online

Big Hiring Spree for Taco Bell Taco Bell will add 30,000 or more employees this summer, many of whom will fill new roles created to maintain safety standards as restaurants reopen.

Other new posts will be dedicated to helping manage the rising demand for offpremises dining. - Source: Nation’s Restaurant News

New Grape Trials in Bordeaux Winemakers in Bordeaux, France, are experimenting with varietals from other parts of the world in an attempt to mitigate the effects of climate change and its growing threat to the region’s vaunted merlot—which comprises 60% of its vineyards. “The question isn’t how will climate change change French wines, the question is how has it already?” said Agnes Destrac-Irvine, who heads VitAdapt, a program that experiments with grapes under climate change, adding that climate change is likely going to change the acidity, aroma and alcohol level of French wines as we know them today. - Source: Time online

More Vineyard Management Roles for Females Ashley Anderson Bennett and Allison Cellini Wilson, who work for Cain Vineyard and Winery and Cliff Lede Vineyards respectively, are just two of the roughly 25% of women that hold vineyard management roles in the Napa Valley and Sonoma, Michelle Williams writes. “There still aren’t that many women vineyard managers, its more viticulturists and consultants, but many more than 20 years ago,” said Bennett, who is one of the 150 members in a “vitwomen” group that started up 15 years ago with 20 members. - Source: Forbes

Good2Grow Sales Spiked 300% Online sales for children’s juice and water brand good2grow have spiked 300% during the coronavirus pandemic primarily due to the brand’s social channels becoming an entertainment resource for parents, said vice president Edzra Gibson. The brand prompts in-store sales of its reusable bottles featuring iconic kids’ characters with new retail displays and messages that remind parents to “bring home a smile,” he added. - Source: FoodNavigator

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Food Industry News® July 2020

NUGGETS Kellogg’s® has converted beloved cereals into perfectly snackable sizes. The new product line features fan favorites, including Kellogg’s Froot Loops®, Apple Jacks®, Corn Pops® caramel crunch flavor and Kellogg’s Frosted Flakes®-inspired Tiger Paws. These jumbo sizes make snacking easier and that each bite unleashes fun for the whole family.

According to icecream. com, 87% of Americans have ice cream in their freezers at any given time.

The average number of ice cream pints an American enjoys each year is 48.

Almost half of all flash flood fatalities are vehicle related, according to the National Weather Service.

If you’re driving and approach a water-covered road, turn around. Just 6 inches of water can stall a vehicle, and 2 feet can float most cars, trucks and SUVs. When riding a bike before entering traffic, stop and look left, right, left again and over your shoulder. Chicago is one of the few cities in the world that has rail service to two major airports.

CTA’s Blue Line ‘L’ can take customers to O’Hare International Airport. Orange Line trains, which operate clockwise on the Loop ‘L’ structure, travel to Midway Airport. Constantly supervise children around water and avoid distractions.

If you have a pool, secure it with appropriate barriers. In group situations, designate a water watcher whose sole responsibility it is to oversee the activity in the water. Denver International Airport is the fifthbusiest airport in the United States. With more than 64 million passengers traveling through the airport each year, Denver is one of the busiest airline hubs in the world’s largest aviation market. Fireworks can be very dangerous. Make sure people aren’t near you when shooting them off. Wear safety glasses whey you are lighting your fireworks to protect your

eyes. Don’t pick up or reignite fireworks that didn’t go off. Safety first! Keep a flashlight within reach in your car, purse, bag or with your keys. It can come in handy and give light when no other source is available. Mason jars are great for storing your picnic food items. Make your salads, pasta dishes and desserts ahead of time. Pack them up in individual jars for serving. Everyone gets their own jar.

No fuss or mess involved.

Plastic toothbrush holders are not only good for storing your toothbrush, but they can be used to store a knife when you are outdoors and need to cut your food. The general rule for driving is to drive for no longer than eight hours a day, and to take at least 15-minute breaks every two hours. The National Shrine of the Cross in the Woods is located in Indian River, Mich. The sculpture of the crucified Christ was titled “The Man on the Cross” by the renowned Michigan sculptor Marshall Fredericks. It was his dream to give the face on Jesus an expression of great peace and strength and offer encouragement to everyone who viewed the cross. Two presidents, John Adams and Thomas Jefferson, both died on the same day—on the 50th anniversary of the adoption of the Declaration of Independence.

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Moretti’s Chicago (Edison Park); 6727 Olmsted, Chicago, IL 60631 Guest Speakers • Raffles • Direct Vendor Contacts Call Cary Miller at 847-699-3300 to reserve your spot.

Watch for our next Shmoozefest event.

This free industry-only event will feature a panel of experts discussing best practices to stay profitable and overcoming challenges associated with third party delivery orders. These relationships often become unprofitable due to high commissions charged by companies like GrubHub, Doordash, UberEats and others.

Join us as our panel discusses how to overcome increasing delivery order food and labor costs, increasing regulations impacting food handling and delivery, increased competition from deliverypartners and the solutions to manage your delivery services. Cosponsorships for future events are available.

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From Connie’s to Giacobbino’s Pizza In the early 1960s, Jimmy Stolfe opened the original Connie’s Pizzeria on 26th and Lowe in Chicago. Pizza quickly became the Stolfe family trade. His son, Michael, now the President of Connie’s, spent countless hours in the kitchen perfecting his very own recipe for a “take & bake” pizza. After years of trial and near misses, Michael finally found a recipe that perfectly balanced the quality of a restaurant pizza with the ease and simplicity of athome cooking.

The pizza quickly took off. Two years later Giacobbino’s™ Pizza, is carried in over 800 stores across the US, and has partnered with the Chicago Blackhawks and Jewel Osco, and has been reviewed by President of Barstool Sports, Dave Portnoy, on his hit web short series “Pizza Review.”

The Giacobbino’s brand has gained traction. Fans across the country love the classic Chicago pan pizzas, the ease of grabbing them fresh at their local deli, and making them right at home the way they like.

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Three Life-Changers Advice for Ultimate Success • Believe your efforts matter. Take a look at your job and career. Look at how you help people. If you understand that your work makes a difference, you’ll be motivated to stick with it.

• Keep learning new skills. Look for training to expand your job skills, but also look outside the narrow scope of your occupation to pick up life skills.

Take a class, volunteer at an animal shelter, learn a new sport—anything that will get you out of your rut.

• Learn from your failures. Everyone makes mistakes. The only shame is repeating them because you didn’t find out why they happened. Investigate the causes of your failures to ensure you don’t make them again.

Most of the advice for success you find is familiar and predictable: Work hard, be persistent, network, never stop learning, and so forth. Here’s some counsel from the Ladders website that may surprise you: Know what you want. You’ve got to dig deep. Don’t just ask yourself once. The first few answers will be superficial: “I want more money, I want a new car, I want a better job …” After a while, though, you’ll get to what you’re really looking for: “I want to serve others, I want to make a difference in the world, I want to help people find their inner strength,” or something else. Follow that goal, not the first, most obvious one.

Look at your crossroads. We all remember moments when we made a crucial decision that shaped the rest of our lives. Go back to one and explore it. Write down the decision in a few paragraphs, then consider the factors, emotions, events, and concerns that led to that choice. Would you make the same decision today? Why or why not? This will help you make better career and life decisions in the future.

Examine your history. Take a long view of your past. How did you end up where you are now? Who helped you? What failures did you suffer, and what mistakes did you make? What activities consumed most of your time and attention? How have your dreams changed? A thorough understanding of where you came from will help guide you on your path to future success.

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