FOOD INDUSTRY NEWS MARCH 2018
FOOD
Wednesday March 7th, Moretti’s Chicago (Edison Park) See Page 2
36 CELEBRATING
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YOUR TRUSTED BUYING REFERENCE TOOL FOR FOOD BUSINESSES SINCE 1982
AROUND CHICAGO: PILOT PETE’S .................... 41 CHEF PROFILES .................................... 20, 21
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MARCH 2018
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CHICAGOLAND NEWS ................................... 25 CLASSIFIEDS ........................................ 36-38 DINING WITH MS. X .................................... 17 DIRECTORY .......................................... 33-35 NATIONAL NEWS ........................................ 24 NUGGETS ................................................. 16 PEOPLE SELLING THE INDUSTRY...................... 18 TRAVEL: AUSTIN, TEXAS............................... 45
Shmoozefest Brings Seminar, Vendors Together in March
The arrival of Spring brings Shmoozefest back to Moretti’s Chicago location at 6727 Olmsted, Edison Park. The Wednesday, March 7th event will host scores of vendors as well as introducing a womens’ panel of industry leaders including Red Robin Restaurants COO Carin Stutz, Rosati’s Franchise Systems President Marla Topliff and Suzy Swirls Founder Kathleen Wood. The seminar will be moderated by Sam Stanovich of Firehouse from 4:30 to 5:30 pm. Shmoozefest food sampling and exhibits will be open from 5:30 to 8:30 pm. There will be raffles throughout the evening’s event. The event is free to professionals; a business card Harvest Market set out to be different from every other supermarket in town is requested for entry and registration. Profiles of and has achieved this goal with legendary results. The store, located at 2029 the evening’s speakers are on page 43. South Neil Street in Champaign, Illinois is a grocery store, restaurant, bakery, deli, bar and so much more. Harvest market offers an interesting and wide selection of “chef inspired” ready to eat, hot and cold items as well as locally produced grocery products. The company has made every effort to get to know the farmers and producers of the grocery items they sell, so that they can support the “farm to fork” trend, popular with today’s educated consumers. Whenever possible they will visit the fields where the product is grown or the source of production or both. They want to say they stepped on the soil, smelled the fields and saw the farm first Continued on page 39
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