Food Industry News: March 2025

Boba Heaven: A Growing Franchise Revolutionizing the Boba Tea Experience

Boba Heaven, a thriving locally-based franchise of boba tea shops, has experienced remarkable growth in recent years. With 14 locations, including two in Indiana, the chain continues to expand by prioritizing a memorable customer experience and offering a diverse selection of trendy beverages.

The menu features over 80 flavors of fruit teas and customizable options like traditional tapioca pearls and juice-filled exploding pearls. Alongside their signature boba drinks, they

serve frozen fruit drinks, milk teas, flavored teas, and coffee-based beverages, including regular and iced coffee, lattes, cappuccinos, and espressos. The chewy tapioca pearls and the burst of flavor from exploding pearls create a unique, alcohol-free drink experience.

Boba Heaven has even catered weddings with creative mocktail combinations like mango lychee, taro coconut, and horchata strawberry. Each location also offers delicious food pairings, such See ‘Boba’ on page 22

page 17.

Left: Jehad Samad (Franchisee); Center: Abedallah Salim; Right: Oliver Yoon (Owner, Boba Direct)

A trio of acclaimed hospitality talents with decades of experience in several of the highest-grossing, upscale restaurants in the country, has joined forces to launch Hearth Hospitality, a new Chicago-based restaurant group. Led by Gregg Horan (Gibsons Restaurant Group), Bill Veremis (Rosewood Steakhouse Group) and José Sosa (Gibsons Italia), the group’s inaugural project is The Greggory – a 10,000-square-foot, high-design restaurant featuring reimagined American classics infused with Mediterranean flavors. Slated to open its doors in early 2025 at The Arboretum in South Barrington, The Greggory is the group’s direct response to the growing demand for a world class dining experience in the northwest suburbs.

The name Hearth Hospitality is inspired by the warmth of the hearth at the heart of the home – bringing people together through food and service. Hearth Hospitality has plans to expand the restaurant group outside of the suburbs into the Chicago region and beyond with new restaurants down the line.

José Sosa, Gregg Horan, Bill Veremis

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FDA Bans Red Dye No. 3

The FDA is banning Red No. 3, an artificial coloring popular in candy, cereal, cakes and other foods that has been linked in high doses to cancer in rats. The decision gives food manufacturers until Jan. 15, 2027, to reformulate products that include the synthetic dye. The decision to ban Red No. 3 in food and beverages comes more than 30 years after the FDA restricted its use in cosmetics and externally applied drugs in 1990. The Center for Science in the Public Interest and 23 other organizations and scientists petitioned the agency to ban the coloring in food in 2022. – Source: Food Dive

DOC POPCORN • 288 Orland Square Dr. ORLAND PARK, IL 708-645-4131.

I spotted this popcorn shop at the mall and had to go over and check it out. They offer fresh popped kettle cooked popcorn and they have a few different flavors to choose from. The popcorn is displayed in the case. I picked up two bags of popcorn; the cheesy cheddar and the caramel bliss. Loved both flavors! Enjoy your popcorn while you shop or bring it home. The shop Is located on the first level of the Orland Square Mall.

FAIRPLAY FOODS • 8631 W. 95th St. HICKORY HILLS, IL 708-598-0449. This is a full service grocery store. After roaming up and down the aisles, I realized they are excellent merchandisers. The aisles were packed with product and their displays were piled high. You could find some good deals here. I picked up some Vitner’s chips that were on sale, some Price’s Pimento cheese spread, and a package of Andy’s Kabanosy sausage. In the dairy section I found some Cracker Barrel extra sharp yellow cubes of cheese. You can do all your shopping here.

FRY THE COOP 580 • N. Milwaukee Ave. MOUNT PROSPECT, IL

847-243-8262. Calling all chicken lovers- this is the place to put on your radar. They have numerous locations. The Nashville chicken sandwich is the star of the show. It’s a hefty sandwich topped with cole slaw and pickles served on a brioche bun. Choose your heat level; I went for medium heat. The breading, the chicken is tender and the flavor is outstanding. My other menu choice is their chicken tenders plate that comes with three tenders, cole slaw, fries and a piece of white bread. Those tenders are so good and I like to dip them and the fries in the coop sauce.

GORKA DELI • 15118 S. LaGrange Rd. ORLAND PARK, IL 708-364-7335. This place was amazing! The deli counter was filled with all types of sausages, meats and cheeses. They had a hot food bar with a big selection of prepared foods. The ladies at the counter take your order and box it up for you. I ordered some potato pancakes, stuffed cabbage and some sausages. In the cooler they had packaged soups to go: I picked up a Borscht, Mushroom and Tomato soup. They had a lot of specialty Polish grocery items as well.

MARIANO’S 1822 • Willow Rd. NORTHFIELD, IL 847-446-6870. This is a beautiful grocery store. They have a lovely flower department where you can get plants and fresh cut flowers. I noticed around the store they had a lot of displays that were labeled WE LOVE LOCAL, so they do a nice job supporting local businesses. They have all your grocery staples along with competitive prices. Their cheese department is impressive and they have a good selection of prepared meals and sushi. I picked up some produce on my last visit; everything was nice and fresh.

WOLF’S BAKERY • 3241 W. 95th St. EVERGREEN PARK, IL 708-422-7429. This is a delightful bakery and their staff is so nice. As you walk in to the left there were boxes of cookies for purchase in different sizes decorated beautifully. On the right side there was a case where you could purchase the cookies by the pound. Everything in their display cases looked so tempting. I picked up a couple of their plain brownies, a lemon fluff cupcake and an apricot sweet roll. Yum! I wanted to buy more goodies but I plan to return and try some of their cakes next time.

The Sausage that Made Chicago Pizza Famous

Anichini Brothers traces its origins to the early 1920s, when Silvio Anichini and his brothers emigrated from Lucca, a picturesque town in Italy’s Tuscan region. In 1925, they established a small grocery store that quickly gained recognition for its prime cuts of meat and exceptional sausages With a commitment to quality and service, Anichini Brothers became a trusted name, earning a reputation as a leader in Italian sausage value and craftsmanship.

Recognizing the expanding pizza market within the meat industry and seeing tremendous demand from pizzerias using their premium sausage, Silvio and his son-in-law, Salvatore Gaddini, developed a sausage recipe that set a new standard for flavor and quality. Decades later, Anichini Brothers remains a cornerstone of the Chicago pizza scene, revered for its dedication to delivering the same authentic, great-tasting sausage that has topped the most popular pizzas in the Chicagoland area for decades. Over time, the company expanded its offerings to include premium cheeses, tomatoes, flour, oils, and other essential pizza ingredients, catering to the evolving needs of its customers. In 2008, Anichini Brothers achieved USDA certification, enabling the company to share its expertise with a growing global market.

Today, Anichini Brothers is still family-owned and operated, celebrating 100 years of continuing to uphold its legacy of quality. The company offers wholesale buyers a trusted partner for premium pizza ingredients that drive success in the competitive foodservice industry.

Food and Beverage Wellness

Gains Popularity

The “food as medicine” movement is expected to significantly influence the food and beverage industry in 2025 – driven by consumer interest in health and wellness. The market is projected to grow from $25 billion to $36.6 billion by 2034, according to Prophecy Market Insights. Key areas of interest include gut health, energy levels and sleep with products like fortified snack bars and functional beverages gaining popularity. – FoodNavigator

Value Is in More Than Just Price

Value dominated the industry in 2024 as restaurants went after price-conscious customers. That is set to continue in 2025, but it won’t always mean lower prices. For brands such as Cracker Barrel and LongHorn Steakhouse, value is delivered in part through generous portions.

“When consumers find value, it’s not always about what you pay. It’s about what you get for what you pay,” said Rick Cardenas of Darden. Several brands said they’ve seen strong demand for more premiumpriced items. Red Robin’s triple-decker Gold Medal Burger, which sells for about $20, has been surprisingly popular, said CMO Kevin Mayer. – Restaurant Business

For every Shamrock Shake purchased from Feb. 10 to Mar. 23 at participating McDonald’s, 25 cents will be donated to RMHC with a goal of raising $5 million, which could provide 50,000 overnight stays for families staying at RMHC programs. This Shamrock Season marks the next chapter of the Gift to RMHC celebration, honoring the fundraiser that helped open the first Ronald McDonald House more than 50 years ago.

With many years of experience and multiple distribution facilities throughout the Midwest, MacCARB has developed a reputation as the most trusted beverage gas, and service fulfillment companies around. Whether you need beverage grade carbon dioxide, nitrogen, helium, blended gases or just plain service, MacCARB is your single one stop shop.

76% of Gen Z Use Platforms for Search

Social media platforms offer a better searching experience than Google for 46% of Generation Z members in a DAC Chicago study, which also showed that 23% spend more than five hours using mobile internet every day. Millennials split their attention between traditional and emerging services, while 64% of people in Generation X regularly use Facebook.

– Source: LBBOnline

12 Tips for Take-Out Success

1. Vents: Raised airflow channels in the bottom of the container, combine with venting in the lid to ensure fried foods remain crisp. Perfect for fries, chicken strips, nuggets, and more.

2. Tight Seal: Closure design keeps lids secure during handling and transport with leak resistance to eliminate messy spills.

3. Table Ready: Strong, durable bases provide table-ready presentation in a cut-resistant material.

4. Stackable: Packages are designed to stack on display and in the bag.

5. Anti-Fog Lids: Anti-fog technology keeps lids crystal clear making food look fresh and appealing and order accuracy.

6. Recyclable: RPET flat and dome lids are made with a minimum 10% FDA-approved post- consumer recycled content. All bases and lids are eligible for recycling.

7. Reusable: Bases and PP domes are dishwasher safe providing consumer-convenient reusability.

8. High Heat Performance: Bases and polypropylene dome lids will withstand temperatures to 230°F in a warming unit, under heat lamps, and in the microwave.

9. Microwavable: No need to re-plate chilled prepared foods to be reheated in the microwave at home, at work, or on the go.

10. No Condensation in Cold Temps: Choose products with lids that will not fog up with cold food or in chilled cases.

11. Tear-Away Lids: Textured offset tabs on the base and lid make an easy-to-open and easy-to- reclose package for leftovers. Tear-away lid interlocks in place below the base for easy eating on the go.

12. Make a Good “Last Impression”: Proper packaging shows you care long after your customers have finished their meal or left your establishment. – repworx.com

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With a Special Spring Membership Drive –

There’s Never Been a Better Time to Join Illinois Restaurant Association

Joining the Illinois Restaurant Association is good for business –your business, and now is the best time to join.

Here’s why.

Members receive exclusive access to essential operating benefits including cost-saving programs on day-to-day expenses, required educational and certification resources, unmatched networking and marketing opportunities to help drive exposure and traffic, and much more.

The benefits don’t end there. Further supporting your business, the Illinois Restaurant Association is dedicated to a

thriving hospitality industry. Adding your voice through membership strengthens and elevates the IRA’s ability to fight for hospitality businesses legislatively at every level in Illinois – local, county, and state.

Special Membership Drive Offer! Join in March 2025 and receive a free ticket to the IRA’s annual Chef’s Table event in April, and a complimentary badge for the National Restaurant Association Show in May. Don’t miss out on this exclusive offer!

Join the Illinois Restaurant Association and thrive! Take advantage of everything IRA has to becoming a member. To learn more, see their ad on page 12.

SATISFIED CUSTOMERS INCLUDE:

Buona Beef + Four Corners Tavern Group + Bravo Restaurants + Gino’s East + Pompei Bakery Turano Bakery + Chicago Pastry + Phil Stefani Restaurants + Scooby’s Drive-In + Devanco Foods Angelo Caputos + Brookhaven Marketplace + Gene & Georgetti’s + Burrito Parilla + Taco Bell Mission Barbecue + Starbucks + Chipotle + Paisan’s Pizza + Jim’s Original Lucca Osteria & Bar + Rosati’s Pizza + Ala Carte Entertainment Group

“The

best way to find out if you can trust somebody is to trust them.”

The Illinois Restaurant Association (IRA) hosted its 2025 Annual Meeting on January 21 at the Union League Club of Chicago . Emceed by IRA President and CEO Sam Toia, the event featured the Honorable Chris Welch, Speaker of the Illinois House of Representatives, as keynote speaker. Scott Weiner, cofounder of the Fifty/50 Group, was introduced as the incoming Chairman of the IRA by the 2024 chairman, Steven Hartenstein of Lucca Osteria and Bar in Oak Brook.

Industry Awards presented at the luncheon included:

• 2024 Chairman’s Award: Karen Conn, Conn’s Hospitality Group

• Vendor of the Year: UnitedHealthcare

• Sara Rowe ProStart Company of the Year: Wintrust

• Restaurateur of the Year: The Lombardo family, Gibson’s Restaurant Group

• Lifetime Achievement Award: Posthumously awarded to Billy Lawless Sr., Gage Hospitality

With significant shifts impacting the restaurant and hospitality sectors, the IRA continues to advocate for the industry’s voice at the table. To learn more about IRA and membership, see their ad on page 12 of this issue and contact Lisa Gilbert.

Orecchiette di Mozzarella from Caputo

Orecchiette di Mozzarella is a fresh mozzarella cheese based on the classic pasta shape by the same name. Each little button (1/6-ounce) offers a unique size and shape, a clean milky flavor, and a perfect melt. An easy and versatile way to incorporate fresh mozzarella into every part of the menu from salads, appetizers, pasta, and of course – pizza! Since 1978, the Caputo family has been proudly crafting the finest Italian cheeses, bringing authentic old-world taste and tradition into every bite. See the Caputo ad on page 25.

Spotlight on Leadership

Meet George Karas, GARC Board Member

Business Name/Location

Karas Restaurant Group: 1725 N State Street, Elgin, Illinois Years in the industry: 51 years.

Describe Your Concepts:

• Village Squire: Founded 1974, five locations. Old English Pub offering high quality food with exceptional value and excellent service, creating happy customers who come back again and again for a half of a century.

• Alexanders Café: Two locations. Great quality breakfast and lunch concept. It is not all about delicious food. It’s about a good time friends family and business people spend under our watchful genuine care.

• Rookies: Seven locations. Sports bar concept with delicious cooking, offering good value with excellent service. The ultimate sports environment to watch the Chicago Bears and more.

• Old Republic Kitchen & Bar: Where the lively, music filled action, never stops throughout the year. Incredible Patio setting in the summer and the unique warm inviting igloo in the cold winter days. A food and entertainment venue with live entertainment and lavish outdoor areas and an environment designed to drive frequent customer visits featuring delicious food, entertainment, atmosphere and value.

• Rookies Rochaus: The old movie theater in West Dundee featuring quality music with popular bands, especially during summer months.

(All concepts are owned and operated by The Karas Restaurant Group with Bob, Aleko, George Karas and Nick Smith. Also, long time excellent loyal employees are part of the action in different concepts).

Biggest 2024 Business Challenge: To provide value, worth the price in an unsettled price environment. To keep our good work force by considerably adjusting upward their pay, and deal with increase of minimum wage. To make a decision how to respond to costumers “concerns” about higher menu prices. We tried to find the balance between outstanding quality across the board, and increasing our menu prices as reasonably as possible. What changes did you make in 2024? Alexanders Café added an outdoor patio. Village Squire experienced dining room and kitchen upgrades. Small menu adjustments to each of our locations enable us to stay fresh and enhance quality. Expanded the Karas Restaurant Group by adding a Village Squire in Woodstock, Illinois.

What are your goals for 2025? Serving value worth the price, keep service standards high, keep food quality high, improve menus with new items and continue to deliver exceptional value, while exceeding our customers’ expectations of a clean environment. A new Squire Ale will open soon by Bob Karas and partners in Campton Hills, Illinois.

How long have you been involved with GARC+ board position? I have been involved with GARC for more than 15 years and am proud to serve on its board. What are your favorite GARC member benefits? Uniting forces to achieve favorable food pricing to compete with National chain restaurants. Learning from each other by sharing experiences and ideas. Donating back to the community some of the savings we achieve (Scholarship fund, Hellenic Museum, Greek - American rehabilitation center, Culinary art scholarship, Greek schools through out Chicagoland), and other philanthropic initiatives.

Orecchiette di Mozzarella from Caputo

Orecchiette di Mozzarella is a fresh mozzarella cheese based on the classic pasta shape by the same name. Each little button (1/6-ounce) offers a unique size and shape, a clean milky flavor, and a perfect melt. An easy and versatile way to incorporate fresh mozzarella into every part of the menu from salads, appetizers, pasta, and of course – pizza! Since 1978, the Caputo family has been proudly crafting the finest Italian cheeses, bringing authentic old-world taste and tradition into every bite.

What was the best advice you’ve ever received? You should have a mission for your business (My Business Law professor advised this in 1973). After much thinking and advice seeking, my brother Paul and I ended up like this: “To make our customers happy, and if we don’t, to know about it and fix it.” Here is the second best advise: Employees don’t work for us, we work for them. Give them the tools needed to be successful. Delegate and empower them to do their best. Chances are, they will deliver. What’s the best advice you can give to those in the industry? Make customers happy with your food quality. Treat them like guests in your home. Genuinely care about your employees. You cannot be successful in this business if your employees don’t believe in your leadership. Our goal is to make our employees happy. That is my main job. In turn they will treat every guest exceptionally well, whether I am here, in my church or Motherland Greece. What else do I want from running restaurants for 50 years?

– See the Caputo ad on page 25.

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Join the best of the best from around the world at the 2025 National Restaurant Association Show to discover what’s new and what’s next.

Take advantage of having the most-trusted event in foodservice right in your backyard. REGISTER TODAY.

Ken’s Jalapeño Ranch Is Taking Over Menus

One Part Spicy, One Part Cool, Every Part Delicious

While spicy ancho peppers and notes of jalapeño give Ken’s Jalapeño Ranch

Dressing its signature heat, the cool, creamy, herb-laden flavor profile of its ranch base ensures it can add complex flavor to salads, appetizers or sandwiches without overpowering them. With the growing popularity of ranch and spicy ranch, Ken’s Jalapeño Ranch has found its place at the center of a food trend that’s heating up restaurant menus everywhere.

According to Technomic, Ranch dressing is already a staple on 32.3% of menus across the United States, but its spicy variants are now stealing the spotlight. Over the past year, the demand for spicy ranch as an add-on has surged by 14.2%, with many chains introducing fiery versions to cater to the trend. Jimmy John’s, for example, recently launched its Kickin’ Ranch as a 6-ounce “soup” option, showcasing how versatile and popular this flavor profile has become. As spicy ranch continues to trend, restaurants and home cooks alike are reaching for Ken’s Jalapeño Ranch to add a bold, yet balanced kick to their favorite dishes.

–

American Culinary Federation Announces Culinary Team USA

2024-2028

The American Culinary Federation (ACF) is proud to announce the ACF Culinary Team USA, a dedicated group of elite chefs set to represent the United States in prestigious international culinary competitions over the next four years. Their journey will culminate at the renowned Internationale Kochkunst Ausstellung (IKA) Culinary Olympics in Stuttgart, Germany, in 2028.

As the flagship culinary team of the United States, ACF Culinary Team USA embodies the pride, passion, and creativity of the American culinary industry. The team brings together the nation’s top talent, representing a diverse range of ages, backgrounds, and specialties, but all united by their shared commitment to excellence. Complementing the senior team are the ACF Youth Team USA and the ACF Military Team, ensuring a full spectrum of talent and expertise representing the United States on the global stage.

“Representing the United States in international culinary competitions is an incredible honor,” said ACF Chef David Turcotte, CEC, AAC, Team Manager. “The selected chefs have demonstrated their commitment to culinary excellence and innovation, and we are excited to work together as we prepare to compete on the world stage.”

Over the next four years, the team will engage in monthly practices to hone their craft, refine recipe ideation, and build synergy as a cohesive unit. The dedication and collaboration among these chefs not only prepare them for competition but also reflect the spirit of innovation and professionalism that defines the American culinary industry.

The newly selected ACF Culinary Team USA members are:

• Dave Blackburn

• Jake Costantino

• Shannon Catalde

• Chase Grove

• Danielle Hughes

• Lionel Hughes

• Paul Jensen

• Anthony Jung

• Michael Lamping

• Jared Masters

• Chad Schoonveld

• Maxwell Smith

• Yudel Torres

The team will be guided by an expert leadership team, including:

• Raimund Hofmeister, Senior Advisor

• David Turcotte, Team Manager

• Alan Neace, Assistant Manager

• Brian Willis, Business Manager

“This is an exciting moment for ACF Culinary Team USA,” said ACF Executive Director Christopher Tanner. “We’ve assembled a team of chefs who are not only skilled but deeply passionate about representing American culinary talent on the world stage. With this team’s drive and focus, I’m confident we’re setting the stage for a triumphant return to the podium in 2028.”

RESTAURANT CLEANING

See’s Candies in Downers Grove Celebrates 20 Years

See’s – the iconic candy shop located at 128 Ogden Ave. in Downers Grove, Illinois recently celebrated their 20th anniversary. If you can’t make it to the shop, you can always order the candy online.

RJ Cooper Named Culinary Director at Kohler, WI

See’s Candy Shops, Inc., doing business as See’s Candies, is an American manufacturer and distributor of candy, particularly chocolates. It was founded by Charles See, his wife Florence, and his mother Mary in Los Angeles, California in 1921. Mary made candy in the bungalow’s black-and-white kitchen. When Charles opened the first See’s Candies shop in Los Angeles, he chose the now-iconic checkerboard theme inspired by this kitchen. See’s Candies has been dedicated to making candy Mary See’s way. American made, famous for deliciousness, with the friendliest customer service – since 1921. Founded and headquartered in sunny California, See’s Candies has expanded from one candy shop to over 250 shops across America and a flourishing online store.

Kohler, Wisconsin, the Midwest’s premier luxury resort, is pleased to introduce Chef RJ Cooper, a James Beard Award winner, as its new Culinary Director. With a wealth of expertise in world-class culinary development, team mentorship and resort restaurant operations, Chef Cooper will lead all aspects of food and beverage experiences at Kohler, Wisconsin.

– Source: Food & Beverage

Hershey Names New Execs

Hershey’s recently named Andrew Archambault as president of U.S. confection and Veronica Villasenor as president of salty Archambault joins Hershey from Keurig Dr Pepper, while Villasenor has been with the Reese’s maker for 22 years. Villasenor succeeds Kristen Riggs, who is leaving Hershey after 20 years to pursue other opportunities. The two executive appointments come a few days after Hershey CEO Michele Buck, who took over the top post in 2017, said she plans to retire next

– Source: FoodDive

– Charles M. Schultz

“Excellence in Commercial

“For each petal on the shamrock, this brings a wish your way. Good health, good luck, and happiness, for today and every day.”

– Irish Proverb

Cox Farms Partners with Feeding America to Tackle Food Insecurity for Millions

Cox Farms, a Cox Enterprises company and the largest greenhouse operator in North America, announced a partnership with Feeding America to help address one of the country’s most pressing challenges: food insecurity. This collaboration will bring fresh, healthy produce to food banks and communities across the United States and Canada, helping to increase access to fresh food and promote better nutrition for millions of families.

R.J. Melman Named CEO of Lettuce Entertain You

Richard Melman, founder of Lettuce Entertain You Restaurants, is excited to announce that R.J. Melman will be stepping into the role of Chief Executive Officer at Lettuce. R.J. will continue his role as President with added responsibilities.

Kevin Brown, who has served with distinction as the CEO of Lettuce since 2003 and has played a pivotal role in the continued growth and success of the organization, will be transitioning to Executive Chairman of Lettuce. In his new position, Kevin will continue lending his leadership guidance and expertise, while also focusing on Lettuce Consulting.

R.J. was named President of Lettuce in 2017 and under his leadership, Lettuce has successfully expanded to new markets, including Austin, Miami and Orlando, with Nashville and Dallas coming soon. R.J. and his partners are also the founders of the award-winning country music and BBQ festival, Windy City Smokeout. The four-day festival has brought together the best in BBQ, beer and country music for more than decade and continues to attract more than 90,000 guests each summer to the United Center in Chicago and will be expanding the Smokeout brand to AT&T Stadium in Dallas with Lone Star Smokeout this year.

SoyStep is a superior composition of quartz chips blended with our proprietary epoxy resin. The odorless mixture gets troweled to a 3/16” layer over existing tile, wood or concrete surfaces. The finished surface is slip resistant, waterproof, non-porous and very durable. A floor will not trap odors, and eliminates the need to clean or repair grout.

Local News

Dialtone Coffee + Wine Bar opened its doors in the heart of Old Town at 1136 N. Wells St. in Chicago bringing a fresh buzz to the neighborhood and a whole new meaning to connection. Golf VX, a leading indoor golf simulator company, is making its entry into franchising as it opens its first North American venue, Golf VX at 644 E. Rand Rd., Arlington Heights, Illinois. The 12,000-square-foot flagship franchise features 12 cutting-edge simulators and exceptional food and beverage service. Greektown Chicago is bringing back Greektown Restaurant Week from March 1-7, 2025, featuring exclusive discounts, dishes and special offers from restaurants throughout the neighborhood—including legacy Greek restaurants that have been in Greektown for decades! Gus’

Sip & Dip – a classic neighborhood bar from Lettuce Entertain You Restaurants, recently opened in Chicago’s River North at 51 W. Hubbard St. The latest concept from award-winning Beverage Director Kevin Beary and Lettuce Entertain You Restaurants brings a classic tavern-style experience to Chicago. Hard Rock Café located at 63 W. Ontario St in Chicago will be * Closing After 39 Years March 29th 2025* Lincolnshire Marriott Resort kicks off their 50th Anniversary and launches a rotating pop-up experience. This will kick off with Joseph’s Dream Grill Presented by Three Embers Restaurant to mirror Joseph and the Amazing Technicolor Dreamcoat at the Marriott Theatre, running now through March 30. nuERA Cannabis recently opened a new location at 20170 US Highway 20 West in East Dubuque, Illinois. The new Cannabis Dispensary offers a wide selection of premium products. They have numerous locations.

Shabu-Yo, a Japanese hot pot restaurant, recently opened its second

U.S. location in Naperville, their first location is in Schaumburg, Illinois. They are planning to open another location in Vernon Hills. Shabu-Yo has surpassed 300 locations worldwide, including in Japan, Taiwan, Malaysia, and the U.S. making them the world’s largest shabushabu restaurant chain. The 70th annual Chicago St. Patrick’s Day Parade is one of the largest in the country and the centerpiece of the city’s unforgettable St. Patrick’s Day celebrations. Catch the festive procession on Columbus Drive between Balbo Drive and Monroe Drive Saturday, March 15, 2025. The Bank of America Shamrock Shuffle is regarded as the official kick-off to the running season and a continuation of the city’s St. Patrick’s Day celebrations. On Sunday, March 23, 2025, the race will treat participants to a one-of-a-kind 8K Run (4.97 miles) through Chicago’s Loop. The National Restaurant Show, the must-attend event for every member of the restaurant and foodservice industry will be held May 17-20,2025 in Chicago. As the world’s most influential showcase of foodservice innovation and inspiration, it’s where every trend, solution and category are represented. The Village of Rosemont’s highly anticipated Restaurant Week is set to return Sunday, March 2 through Saturday, March 8, 2025. Diners can indulge in specially curated prix fixe, threecourse lunch and/or dinner menus at a variety of participating Rosemont restaurants. Thorntons is proud to announce the opening of its newest Chicagoland store and its 95th location in the state of Illinois. The store is located at 950 West Geneva Road in Wheaton, Illinois. The company now operates a total of 74 stores in the Chicagoland area.

Roman-style pizza comes to Time Out Market Chicago with Stefani’s Bottega Italiana By Stefani Restaurant Group offering Roman-style pizza, pasta, sandwiches, and more. Stefani Restaurant Group has been delivering handmade (and homemade) pastas from scratch at its restaurants since 1980 with a passion for serving authentic Italian food. Stefani’s Bottega Italiana is celebrating the first anniversary of its original location in Gladstone Park this year, just in time for its expansion into Time Out Market Chicago.

Kitchen Closed?

With labor costs at a premium, some operators are exploring shorter kitchen hours with “after-hours” menus to maintain revenue while reducing staff. The goal is to offer products requiring minimal labor, experience, or expertise.

Enter Candlelite Frozen Pizza – a beloved Chicago favorite for over 70 years. Known for its thin, crispy crust and rich, savory toppings, this North Side original brings the taste of a classic pizzeria without the hassle. Choose from signature white sauce with garlic and cheese or other classic Chicago varieties that have delighted generations.

Candlelite pizzas cook up quickly, providing an effortless yet satisfying option that works in the dining room or take away. This is perfect for restaurants aiming to cut kitchen staff and reduce labor costs without sacrificing food sales or the profits that come from alcohol and beverage purchases. Candlelight frozen pizzas also add an upscale twist to concessions, hotel room service, country club halfway houses, golf courses and anywhere there is an appetite for Chicago style thin pizza.

Looking to save labor while maintaining customer satisfaction and sales? Discover how Candlelite Frozen Pizza can be a flexible and profitable solution for your business. – For samples and ordering information, see page 2.

Food and Beverage Wellness Gains Popularity

The “food as medicine” movement is expected to significantly influence the food and beverage industry in 2025 – driven by consumer interest in health and wellness. The market is projected to grow from $25 billion to $36.6 billion by 2034, according to Prophecy Market Insights. Areas of interest include gut health, energy levels and sleep with fortified snack bars and functional beverages gaining popularity. – Source: FoodNavigator

• CHICKEN PARMESAN ROLL: Fresh hand-breaded chicken, Tomato paste, mozzarella, parmesan, and Italian herbs, Wrapped in a golden, crispy egg roll shell. A comforting classic with a modern twist.

• AMERICAN CHEESEBURGER ROLL: Seasoned, lean ground beef, creamy, melted American cheeses delivering the taste of a cheeseburger in every bite!

• SOUTHWEST ROLL: Fresh chicken, spinach, red onion, corn, jalapeño, pepper jack cheese and a medley of flavorful spices, delivering a zesty fusion perfect for adventurous palates!

Upcoming 2025 Shmoozefest Dates

Monday, March. 3

Monday, June. 2

Subarashii Kudamono Asian Pears

Subarashii Kudamono, the Pennsylvania-based orchard that’s been growing rare Asian Pear for almost 40 years, is now shipping its extraordinary fruits nationwide. Hand-picked at the peak of ripeness, the Asian Pears are then hand-packed in elegant boxes and shipped anywhere in the United States (except California) throughout the Fall. Varieties including LilySan, AnaSan, EliSan, New Pear, and JunoSan can last months when refrigerated and properly stored. Subarashii Kudamono also offers great stocking stuffer options including Asian Pear spread and Dried Asian Pears.

“Most people have never had Asian Pears, so they don’t know what they’re missing. To take a bite of our pears is like discovering fruit for the very first time. It’s a very emotional experience,” said Subarashii Kudamono representative Mike Maholick. “Asian Pears only ripen on the tree. We make sure to hand-pick each at just the right time, so people across the country can have the same memorable experience. Giving a box of Subarashii Kudamono makes you the cool, knowledgable friend who’s always introducing people to extraordinary experiences.”

PepsiCo Acquires Siete Foods

PepsiCo has finalized its $1.2 billion acquisition of Siete Foods, a MexicanAmerican brand known for its better-for-you products such as grainfree tortillas and vegan beans. “We’re committed to transforming our portfolio to include more positive choices that meet consumer demand for convenient and delicious products,” says Steven Williams, CEO of PepsiCo North America. – FoodBev

for their house-made corned beef. Available fresh or frozen, it comes sliced or in full and half flats. Slowcooked in small batches, their corned beef features lean cuts of beef, expertly seasoned and cured with a secret pub-style recipe. The result is perfectly balanced, robustly flavored, and irresistibly tender, crafted from the finest ingredients for exceptional taste. You can find their ad on page 5.

AROUND CHICAGO With VALERIE MILLER

Billy Bricks Celebrates 20 Years of Exceptional Wood-Fired Pizza

Billy Bricks, renowned for its wood-fired, Neapolitan and New Haven-style pizzas, is proud to announce its 20th anniversary. Since opening its doors in 2005, Billy Bricks has been a cornerstone of the local pizza scene, trailblazing as one of the first wood-fired brick ovens in the Chicagoland area. Today, the family-owned brand has expanded to include seven locations, a fleet of pizza trucks, and the perfect addition… ice cream.

“Reaching this milestone is a testament to the hard work and dedication of our team, and the unwavering support of our incredible customers,” said Ric Gruber, CEO of the Billy Bricks Restaurant Group. “We’re incredibly proud to continue my father’s legacy, and we’re excited to see what the next 20 years will bring.”

After Bill’s retirement, his son Ric Gruber, took the helm, continuing the relic of exceptional pizza and family-friendly service that has defined the restaurant for two decades. Ric Gruber has served as CEO since November 2023, noting that “what has enabled us to not only survive, but thrive, and grow over 20 years has been our unwavering commitment to taking care of our team and guests, as well as delivering a high quality and consistent product with unrivaled speed. Real People, Real Food, Real Fast.”

The founding of Billy Bricks - Founder Bill Wilson experienced his first taste of woodfired brick-oven pizza during a family vacation to San Diego. “It was an experience I never forgot and immediately started extensive research and development,” says Bill Wilson. “Shortly after, I opened the first Billy Bricks serving Neapolitan style pizza in downtown Lombard.”

Since then, Billy Bricks has grown to seven brick-and-mortar locations and now seven food trucks with wood fired brick ovens burning 900 degrees to bring fresh, piping hot Neapolitan style pizza to countless events and parties.

About Billy Bricks -Served in a Premiere Casual Atmosphere, Billy Bricks has specialized in the craft of thin-crust, Neapolitan & New Haven Inspired Pizza, baked in an Authentic Wood Fired, Brick Oven Since 2005. Recognized as the top brands to watch by PMQ Pizza and Pizza Today, the restaurant has become a beloved destination for pizza enthusiasts throughout Chicagoland with seven locations, a fleet of six pizza trucks, and the addition of Moo Joe’s Ice Cream and the Ice Cream Bar Truck, officially launching Billy Bricks Pizza & Ice Cream.

Billy Bricks on Wheels: In June of 2018, the restaurant group expanded to Billy Bricks on Wheels, serving up 900° at your curb. The group currently operates seven food trucks with extensive menus, perfect for groups of 25-200+, whether it be a corporate lunch, wedding, private event, private party or festival. For more info, visit: billybrickshq.com.

ANNOUNCING OUR NEW LOOK! FRESH - PACK SALSA

Portillo’s to Use Tech to Speed Up Drive-Thru Times

Portillo’s is testing computer vision AI to improve drivethru times, executives said during a recent ICR presentation. The company has already shaved 15 seconds from its average drive-thru time, but is working on speeding service by 45 more seconds, CEO Michael Osanloo said. Portillo’s is working to reduce its drive-thru times from roughly six minutes to five. Portillo’s has leaned heavily on technology of late to boost speed of service and customer engagement. It has completed its deployment of kiosks across its system of over 90 restaurants and will roll out a rewards program, Portillo’s Perks, at the end of the first quarter, Osanloo said. – Source: restaurantdive.com

as mochi waffles filled with cheese and topped with pistachio or lotus sauce, and customizable mini pancakes with Nutella, Oreo crumbles, white chocolate, crushed pistachios, lotus crumbs, or fresh fruit. Boba Heaven distinguishes itself through its commitment to quality and innovation, including no online order price increases, seasonal drink options, and a loyalty program for repeat customers. Most ingredients are Halal-certified and sourced from Boba Direct, the nation’s leading supplier for boba tea shops. The founders trained at Boba Direct’s “Boba University” in Elk Grove Village, Illinois, mastering everything from drink creation to customer service and operations. Oliver, VP of Sales and Global Marketing at Boba Direct, praises Boba Heaven’s growth and innovative impact on the industry, expressing enthusiasm for their ongoing partnership. Looking ahead, Boba Heaven is embracing co-branding initiatives, such as integrating the Potato Pit franchise at their Tinley Park location on South Harlem Avenue. This collaboration pairs Potato Pit’s poutine dishes with Boba Heaven’s drink offerings, creating unique all-day dining options. To learn more, visit: www. bobaheaven.com

‘Boba’ continued from front

Roberts Pizza and Dough Co. Upgrades Seating with Custom Chairs from Dearborn Sourcing

Roberts Pizza and Dough Company, a well-known Chicagobased pizzeria renowned for its artisanal pizzas, recently invested in upgrading its restaurant seating. After a disappointing experience with mass-market furniture, the restaurant turned to Dearborn Sourcing, a supplier of commercial-grade restaurant furniture, for a customized, durable solution with an eye for aesthetics.

A Costly Lesson in Durability: The need for an upgrade stemmed from a frustrating experience with budget-friendly, mass-market chairs. Initially chosen for their style and affordability, these chairs quickly showed signs of wear and tear. The restaurant found itself frequently replacing them, leading to customer complaints and unexpected costs. This prompted the team to seek a more reliable, long-term solution that matched their commitment to quality.

The Switch to Dearborn Sourcing: After researching alternatives, Roberts Pizza chose Dearborn Sourcing, a company known for its semi-custom, durable furniture. Unlike massmarket options, Dearborn Sourcing focuses on quality craftsmanship and customization. They provided Roberts Pizza with a tailored chair design, ensuring a perfect match with the restaurant’s aesthetic while offering reinforced bases to withstand high-traffic use.

Customized for Comfort and Style: Another draw was the ability to customize the chairs. Roberts Pizza was able to choose finishes, upholstery, and thread colors that reflected its rustic yet modern vibe. The result was a visually cohesive, comfortable dining space that resonated with customers. This investment not only improved the restaurant’s atmosphere but also reduced long-term maintenance and replacement costs.

Lessons Learned for Other Restaurant Owners: Roberts Pizza’s experience offers a key lesson for restaurant owners: cutting corners on furniture can lead to hidden long-term costs and even safety issues. Investing in high-quality, commercial-grade furniture tailored for heavy use can reduce these risks and enhance the dining experience.

As Roberts Pizza continues to serve its beloved pizzas, the upgraded seating adds to the overall customer experience, reflecting the restaurant’s commitment to quality. Dearborn Sourcing has cemented its reputation as a trusted provider of stylish, durable furniture for restaurants.

– See the Dearborn Sourcing ad on page 28.

Buy Local with:

Chicago’s award-winning BBQ powerhouse and soul food gem by Chef D’Andre Carter & Heather Bublick, announce the expansion of its signature sauce line – Soul & Smoke, which is introducing three new flavors bringing their signature mix of comfort and creativity to home kitchens across the country. These sauces are available online, at select retail locations, and their restaurant locations.

Checkers & Rally’s, the iconic drive-thru restaurant chain known for its bold, craveable food at an unbeatable value, has teamed up with John Soules Foods to bring its fan-favorite Chicken Bites to freezer aisles nationwide.

Checkers & Rally’s Chicken Bites are available now at all Kroger, Dollar General, and Family Dollar stores nationwide, with plans to expand distribution to additional grocery retailers in the coming months.

CSP announces second annual Retail Media Network Forum, the leading event dedicated to unlocking the transformative potential of retail media networks in the convenience retail industry. In partnership with industry consulting firm NexChapter, the 2025 forum will take place April 28-30 in Dallas. Eggs Up Grill, a beloved neighborhood staple and the nation’s fastest-growing “better breakfast” restaurant franchise, celebrates an extraordinary close to 2024 with the opening of a record-breaking 17 new locations and 21 additional commitments. Poised for continued growth, the brand is on track to surpass these achievements in 2025. Food Network’s seasonal baking competition, Spring Baking Championship, returns to make the springtime sweeter with a whimsical season full of magic and creativity. Premiering Monday, March 10th at 8pm ET/ PT, host Jesse Palmer transforms the baking studio into The Little Shop of Spring Magic. Honeywell released the findings of its AI in Retail Survey, which found that more than 8 out of 10 retailers plan to increase use of automation and artificial intelligence (AI) across their operations to adapt to changing consumer behaviors, enhance employee skills and improve efficiency for shoppers. Just Salad opens first-ever drive-thru location, redefining fast-casual with speed and sustainability. Located in Livingston, NJ at 277 Eisenhower Pkwy, Unit #150 in The Shoppes at the Livingston Circle, this store is the first of multiple Just Salad drive-thru locations expected to open throughout this year. MGM Grand Hotel & Casino is revealing details surrounding its $300 million remodel encompassing all of the hotel’s 4,212 rooms and suites within its main tower. The

transformation, which is slated for completion in December 2025, is set to enhance the overall guest experience with modern, sophisticated design elements inspired by the flair of the disco era. Smoothie King, announced its 2024 business update and fourth quarter results, ending the year with remarkable expansion achievements and record-high store openings in December. With accelerated store openings, strong franchisee partnerships, and new market expansions, Smoothie King is well-positioned for continued success in 2025. Snaxpo is the only vertically integrated supply chain trade show exclusively for the snack industry. The Show will be held at the Orange County Convention Center 9800 International Drive in Orlando, Florida from March 30- April 1,2025. The Culinary Institute of America has introduced a first-of-its-kind master’s degree that applies culinary arts strategies to promoting health and well-being. The college’s master’s degree in Culinary Therapeutics is a two-year, 30-credit program that is delivered primarily online, with three short in-person residencies. Thought For Food & Son proudly celebrates its 20th anniversary as a family-owned and operated marketing agency. Since its founding in 2005, the company has transformed from a public relations boutique into a full-service digital and design powerhouse, serving the evolving needs of ambitious food brands. The Wisconsin Food & Hospitality Expo will be held March 12, 2025 from 9 a.m. – 3 p.m. at State Fair Park in West Allis, Wisconsin This Expo is focused on bringing the food, beverage, hospitality and bakery industries together to source products and services, network and discover trending ideas to take your business to the next level.

Natural Flavor Since 1934

Coca-Cola Plans $15M Warehouse

Coca-Cola Southwest Beverages plans to build a 140,000 squarefoot warehouse in San Antonio starting March 5 with an estimated December completion date. The warehouse will be at 1 Coca-Cola Place and will contain a “two-story dock office,” according to a regulatory filing. – Source: San Antonio Express-News

Beverage Consumers Want Functional

Ingredients

Consumers are increasingly seeking beverages with specific ingredients to meet their health needs, such as magnesium for improved blood pressure and sleep. This demand is influencing the development of functional beverages, with brands focusing on clean labels and functional benefits to cater to these preferences.

– Source: Food Navigator

Spotlight on Leadership

Meet Steve Theofanous, GARC Board Member

Name: Steve Theofanous

Business Name/Location

Around the Clock

Restaurant & Bakery

5011 Northwest Hwy, Crystal Lake, IL 60014

Years in the industry: 50 years.

What was the best advice you’ve ever received?

The borrower is a slave to the lender, Avoid heavy debt. Have a goal of being debt free!

Describe your concept. Family dining. Serving breakfast, lunch and dinner. We have an in-house bakery that specializes in pies and desserts.

What was the biggest challenge you had in 2024? Increased labor and food costs.

What changes did you make in 2024? Adjusting menu pricing; increasing our marketing budget to build up more traffic. What is your goal for 2025? As we celebrate our 50 year anniversary, our goal is to engage the community in our celebration throughout the year with different promotions. How long have you been involved with GARC + board position? I have been on the board of GARA/GARC for over 25 years. I served as chairman of the board from 2018-2024.

What are your favorite GARC member benefits? Receiving off invoice allowances on many products that we buy every week and as a prime executive member, getting thousands of dollars in rebate checks every year.

What’s the best advice you can give to those in the industry? Join the GARC restaurant cooperative ASAP, and start saving money in your purchasing.

Sun Cruiser, a hard tea crafted with authentic brewed tea and premium vodka, blending sweetness and refreshment seamlessly. With just the perfect hint of sweetness, it offers an exceptionally smooth and effortlessly drinkable experience without carbonation. At a mere 100 calories and 1g sugars per 12 oz. can, it’s a guilt-free delight. And an ideal beverage for those seeking a gluten-free option.

TUCKEY’S TIPS

By Lauren N. y, Esq. of Tuckey Law, LLC

FAQs: Protecting Your Restaurant’s Recipes and Food Designs

Q: Can I protect my secret recipes?

A: Yes, you can use trade secrets. Keep your recipes confidential and ensure they have economic value. Avoid sharing them outside your team, and use nondisclosure agreements (NDAs) when necessary.

Q: What if someone steals my recipe?

A: If it’s a trade secret, you can sue for misappropriation if it was stolen or used without permission. But if it’s public, it’s no longer protected.

Q: Can I patent my cooking method?

A: Patents are tough in food. Your method must be new, not obvious, and useful. It’s like inventing a unique way to cook that no one else has thought of. It’s public once you apply, so think carefully.

Q: Can I patent how my food looks?

A: Yes, with a design patent if the look isn’t just functional but decorative. Like the shape of a special cookie or how your cake is frosted. It lasts 15 years.

Q: What about protecting the look of my dish or packaging?

A: That’s trade dress. If your dish’s appearance or packaging makes people think of your restaurant, you can protect it. But it must be unique to your brand, not just functional, and well-known to customers.

Q: Can I stop others from copying my food’s unique shape or style?

A: If it’s not just about function and people associate the look with your restaurant, trademark law might help. But remember, you can’t protect what’s common or essential to the food’s use, like the shape of a burger bun.

Q: Will my patent stop others forever?

A: No, patents expire. After that, anyone can use your design unless you’ve also built a brand identity with it (trade dress), which can last as long as it’s in use.

Tuckey Law, LLC covers all of your legal needs for opening and operating your food, beverage and hospitality business. This column is not legal advice. Consult with an attorney to decide on the right course of action for your business.

Lower Family Foods: Tradition and Innovation in Meat Processing

The Lower Family has been involved in the meat processing business for four generations. Their company originated in Smithfield, Utah in the 1920’s as a custom-cut and sausage facility. The family sold its slaughter and packing facility and now focuses on their new processing facility located on over 150 acres in Richmond, Utah, just six miles north of the original plant. They have expanded their plant several times now, which allows us once/again to stay ahead of their customers ever changing needs with the ability to process many additional food service items as well as slicing/ shredding/ ground capability. To address customer needs they have added poultry items and continued to make many pork items.

Lower products are all quality oriented and use only the finest raw materials. Old world workmanship and cooking methods guarantee repeat sales. These are truly consistent quality products you can be proud to provide to your customers.

All beef items are packed under full-time USDA Federal Inspection. They operate as an Alternative I plant to insure product confidence and safety. Their plant is audited and inspected by independent auditors from several different companies each year, including Silliker Labs. They open oven roast and hardwood smoke all their main line products for old-fashioned flavor and appearance. They use no MSG and are free of the 8 common food allergens in their plant. Most of their open roasted items are trimmed to qualify as 97% Fat Free. Their state-of-the-art facility allows them to bring new, innovative products to their customers.

“Intellectuals solve problems, geniuses prevent them.”

– Albert Einstein

Lauren N. Tuckey

Cary Miller Presents: PEOPLE SELLING THE FOOD INDUSTRY

Professionals dedicated to their craft – and to serving the food industry. These are companies you can trust to deliver excellence

Mark Guon and Joe Bersanti are with Chicago-based Wichita Packing Company, known for the highest quality handtrimmed baby back ribs and crafted food products for food service and retail operators. Did you know ribs often offer the highest profit margins on menus? Wichita also provides premium pre-cooked meats, co-packing services, premium and delicious corned beef brisket, and smoked pastrami. In today’s highly competitive environment, it takes high quality to bring customers back. Explore their innovative, labor saving offerings by responding to their ad on page 7.

Curtis Newborn is the founder and owner of Elk Grove Villagebased Food Photo Studio. He and his expert team specialize in creating impactful food photography for advertising, social media, menus, and marketing for food businesses, restaurants, and catering companies. Exceptional food photography can be the first step in attracting new customers or selling your products. Need a boost in sales and image? Contact Food Photo Studio today and check out their ad on page 28.

Dan Gilroy and Michele Darby are with Performance Food Service Chicago, a leading food service distributor in our region. With a customer-first approach, their team specializes in helping operators improve quality while overcoming business challenges using innovative technology along with custom solutions designed to save the buyer time, money and worries. The company has top quality proprietary brands which lead the field in almost every category. If you are wanting more from your foodservice distributor, contact a Performance Food Service representative today. You can find them listed in our buyers directories under “Food Distributors”.

Gloria Cacciatore Turan is the third-generation owner of Cacciatore Insurance, an agency dedicated to meeting the unique needs of food business and real estate owners. Whether you’re a restaurant or property owner, Gloria’s team has insights and solutions tailored for you and your situation. Discover why they’ve been in business for more than 100 years, by seeing and responding to their ad on page 23.

Mike Vantine is with Restaurant Technologies Inc., (RTI) a firm helping foodservice and institutional oil users to control oil costs while reducing risk of fryer oil accidents. RTI’s safety measures often result in helping their customers achieve lower insurance premiums. The firms automated system of filtering, oil delivery and oil removal can help extend oil life, improve quality and reduce costs. If your desire is to streamline your kitchen operation, see their ad on page 23.

Peyton Watters is the president of Melrose Park-based Consumer Packing Company. This family-owned business has provided handcut steaks and proteins to food service operators for nearly 70 years. With changing industry dynamics, pre-portioned, value added and farm raised meats can save both time and money for your operation while adding interest and value for consumers. Learn more by reaching out to Peyton today. He is joined by his lovely wife Caroline, the chief brand officer for the company.

Episcope Hospitality to

Debut New Culinary Destination In New Jersey

Episcope Hospitality led by David Morton of the renowned Morton’s Steakhouse family, Ryan Gaudin, and Daniel Orrison, is thrilled to announce the construction of Keepers and Keepers

Coffee, two new culinary concepts set to open in Harrison, New Jersey in spring 2025. Situated directly across from Sports Illustrated Stadium within the Riverbend District, a lively 35-acre mixeduse neighborhood developed by Advance Realty Investors, this exciting addition is designed to be a vibrant centerpiece of the community, offering an inviting atmosphere for daily gatherings and gameday celebrations.

Bar & Restaurant Expo 2025 to Host Third Japanese Food & Beverage Showcase

Bar & Restaurant Expo, the premier destination for hospitality professionals, returns to the Las Vegas Convention Center from March 24-26, 2025, and is thrilled to announce the third annual Japanese Food & Beverage Showcase. This highly anticipated experience is sponsored by the Japanese External Trade Organization (JETRO).

Building on the tremendous success of the inaugural showcase in 2023, the 2025 program features 32 distinctive suppliers who will bring the vibrant and

diverse world of Japanese cuisine to life. Attendees will explore an unparalleled mix of authentic Japanese products and flavors, from premium seafood and artisanal spirits to sake, shochu, and innovative restaurant products.

This curated experience not only offers tastings but also provides opportunities to source high-quality ingredients and cutting-edge products directly from Japan’s top producers. Access and complimentary samples in the Japanese Food & Beverage Showcase is included in all passes.

Chips Ahoy! is introducing its latest innovation – and it’s not a cookie! New Chips Ahoy! Baked Bites, Blondie variety, brings the Chips Ahoy! chocolate chip cookie taste fans love, reimagined in a soft-baked treat, delivering a classic baked favorite in a convenient, snack form.

Fresh-Baked Pita Ethnic Breads

Challah Breads

Buns and Rolls

Tap into aggregated data from Toast’s network of 120,0001 restaurant locations. Toast has the insights you need to help run your restaurant. When data this big gives you information this powerful, it’s no surprise revenue at Toast restaurants is, on average, more than 30% greater than the average US restaurant.

A Claddagh ring is a traditional Irish ring. Its distinctive design features two hands clasping a heart and usually surmounted by a crown. These elements symbolize the qualities of love (the heart), friendship (the hands), and loyalty (the crown). Claddagh rings are relatively popular among the Irish and those of Irish heritage, as cultural symbols and as friendship, engagement, and wedding rings. Dollywood Parks & Resorts celebrates its 40th anniversary season in 2025 with special events, new celebration and several returning favorites to commemorate the milestone season. Spanning 160 acres in the Great Smoky Mountains, Dollywood theme park offers more than 50 world-class rides, high-energy entertainment and award-winning dining. Immerse yourself in the unique history, heart and soul of Ireland’s most iconic beer-Guinness. Visit The Guinness Storehouse in Dublin, Ireland. Seven unforgettable floors of sights, sounds and sensations in a building that has been brewing beer for over 250 years. Hopping with entertainment, this experience takes you on an immersive experience from grain to glass. K9

Resorts Luxury Pet Hotel strives to offer the best pet care experience for all the dogs in its care and has been honored with five IBPSA Pet Care Business Excellence Awards, the highest level of recognition within the pet industry. Nothing Bundt Cakes, the nation’s largest specialty cake retail company, has received recognition as America’s No. 1 favorite brand in Technomic’s America’s Favorite Chains survey. The bakery franchise also emerged as the top choice among Gen Z and millennial consumers in the limited-service category, marking its first-ever appearance in the rankings. One of Michigan’s best fun facts is that it has more than

40 ski resorts, the second-most in the United States. They’re scattered all over from southeast Michigan to the farthest reaches of the Upper Peninsula; the Keweenaw Peninsula is especially blessed with an average of 300 inches of snow per year. Preferred Hotels & Resorts is the world’s largest independent hotel brand, representing more than 600 distinctive hotels, resorts, residences, and unique hotel groups across 80 countries. Through its curated global collections, Preferred Hotels & Resorts connects discerning travelers to the singular luxury hospitality experience that meets their life and style preferences for each occasion. The 2025 Girl Scout Cookie season is in full swing. The lineup is stacked with fan-favorite flavors you know and love. Thin Mints, Samoas/ Caramel deLites, and Peanut Butter Patties/Tagalongs are all back. As a reminder, these aren’t just any cookies, they help unbox the future for Girl Scouts everywhere, one iconic cookie box at a time. The 2025 March Madness tournament starts with Selection Sunday on March 16th as 68 teams will play in the 2025 NCAA tournament for men’s basketball. March Madness is one of the most anticipated and watched events in all of sports. U.S. News & World Report announced the 2025 Best Jobs. For the second consecutive year, the need for professionals in health care roles resulted in Nurse Practitioner holding the No. 1 spot. Following Nurse Practitioner in the overall ranking are IT Manager at No. 2, Physician Assistant at No. 3, Financial Manager at No. 4 and Software Developer at No. 5. Weber again earned the title of America’s Most Trusted Outdoor Cooking Grill Brand in the Lifestory Research 2025 America’s Most Trusted Outdoor Cooking Grill Study, for the fourth consecutive year in a row.

Whataburger is keeping its 75th Anniversary celebration rolling with some extra-spicy news! Whataburger is honored to welcome Grammy award-winning country music star Lainey Wilson as its official brand ambassador. The collaboration unites two icons known for being bold. Lainey’s

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Tugboat Coffee 630-390-6613

COFFEE SHOP PRODUCTS

Boba Direct Page 30 866-4US-BOBA COLD STORAGE

Perishable Distribution Solutions 888-491-1641 COMPRESSED GAS

MacCARB Page 06 877-427-2499

CONDIMENTS

Rollicking Buckaroo Pepper Jam 415-737-5265 CONFECTIONS & CHOCOLATES

Morkes Chocolates 847-359-3454

CONSULTANTS - BBQ

Pork Mafia Inc Page 07 312-543-5368

CONTRACT LABOR SERVICES

Atlas Employment Services 847-671-1557

CONTRACT MANUFACTURING

Bistro Soups (Div of Vienna Beef) 773-278-7800

COOKING EQUIPMENT

Ramar Supply Co Page 40 708-233-0808 Berkel Midwest 800-921-9151

COOKING EQUIPMENT-REPAIR

Mr Appliance of West Loop Page 05 312-626-5467 Berkel Midwest 800-921-9151

CORNED BEEF

Papa Charlie’s Page 05 773-522-7900

Wichita Packing Company Inc Page 07 312-421-0606

CORNED BEEF-FRESH

Vienna Beef Page 43 773-278-7800

CORPORATE GIFTS

Vienna Beef Page 43 773-278-7800

CRACKERS

Specialty Food Show 212-482-6440

CREDIT CARD PROCESSING

CardConnect-Clover Systems 224-325-4466

CREPE BATTER

Tec Foods Inc 773-638-5310

CUSTOM MEAT PRODUCTS

Wichita Packing Company Inc Page 07 312-421-0606

DAIRY-DISTRIBUTOR

Instantwhip Chicago Page 29 773-235-5588

DATABASE SOFTWARE CONSULTING

IT Impact Inc 312-806-7438

DESSERT SUPPLIES

Fox Valley Farms 630-231-3005

DESSERTS

Chicago Sweet Connection Page 45 773-283-4430

Eli’s Cheesecakes 773-736-7417

Fox Valley Farms 630-231-3005

DESSERTS-WHOLESALE

Lezza Spumoni & Desserts Page 05 708-547-5969

DIRECT MAIL PROGRAMS

Food Industry News 847-699-3300

DISHWASHING & CHEMICALS

C-Soap a div of CSI Coker Service Page 44 888-908-5600

DISINFECTING SERVICES

Sexton Group Floor Care Page 15 847-827-1188

DISPOSABLE PACKAGING

Berkel Midwest 800-921-9151

DONUTS

Morkes Chocolates 847-359-3454

DRAM SHOP INSURANCE

Heil & Heil Insurance Agency Page 24 847-866-7400

DRAPERIES-CLEANING

Sexton Group Floor Care Page 15 847-827-1188

DUCT CLEANING

Enviromatic Corp of America Page 44 800-325-8476

Olympia Maintenance 708-344-0344

EGGS

Meadowbrook Egg & Dairy Company 773-523-8861

EMPLOYEE HANDBOOKS

Employco USA Page 19 630-920-0000

EMPLOYMENT ATTORNEYS

Rob Bernstein - Laner Muchin

EMPLOYMENT LAW

312-467-9800

Laner Muchin 312-467-9800

ENERGY BROKER

Century Energy Solutions Page 42

ETHNIC FOODS

630-817-3164

Kikkoman Sales USA 630-954-1244

FAUCETS - COMMERCIAL

The Faucet Professionals Page 43 847-282-0075

FILTERS-EXHAUST SYSTEMS

Olympia Maintenance 708-344-0344

FIRE SUPRESSION SYSTEMS

Fox Valley Fire & Safety Page 27

Fredriksen Fire Equipment Co Page 18

FIRE-EXTINGUISHERS

847-695-5990

630-595-9500

Fredriksen Fire Equipment Co Page 18 630-595-9500

FLOOR INSTALLATION & MAINTENANCE

Sexton Complete Floor Care Page 15 847-827-1188

FOOD DISTRIBUTORS

B & B Food Services Page 42 815-834-2621

Chef’s Kitchen/Dearborn Page 14 773-801-1600

Devanco Foods Page 42 847-228-7070

Olympia Food Industries Page 11 847-349-9358

Anichini Brothers 312-644-8004

Chef’s Quality Meats 708-333-0880

Performance Foodservice 630-896-1991

Tec Foods Inc 773-638-5310

FOOD PHOTOGRAPHY

Food Photo Studio Page 28

630-283-0038

Food & Bev Deli 773-664-4024

FOOD PROCESSING EQUIPMENT

Sammic Corp 224-307-2232

FOOD PRODUCTS

Devanco Foods Page 42 847-228-7070

Olympia Food Industries Page 11 847-349-9358

Wiscon - Caputo Cheese Page 25 708-450-0074

Neil Jones Food Company 800-543-4356

Specialty Food Show 212-482-6440

FOODSERVICE EQUIPMENT

Redco Foodservice Equipment Page 24

800-722-5460

Thunderbird Food Machinery Page 44 866-451-1668

Berkel Midwest

800-921-9151

Losurdo Inc 630-833-4650

FOODSERVICE EQUIPMENT-REPAIR

CSI Page 14

Berkel Midwest

888-908-5600

800-921-9151

Ice Solutions 24 847-987-9738

FOODSERVICE- LAYOUT & DESIGN

Losurdo Inc 630-833-4650

Sarfatty Associates 847-920-1100

FOODSERVICE-EQUIPMENT

HEATING & AIR CONDITIONER SERVICE & REP

Mechanical 24 Page 18 847-987-9738

HELIUM

MacCARB Page 06 877-427-2499

HIGH PRESSURE PROCESSING(HPP)

Hospitality Innovation Brands Page 04 708-935-4802

HISPANIC FOOD DISTRIBUTION

B & B Food Services Page 42 815-834-2621

HOOD CLEANING

Rampro Facilities Services 224-639-6378

HOOD EXHAUST & FAN CLEANING

Enviromatic Corp of America Page 44 800-325-8476

Olympia Maintenance 708-344-0344

HOT DOGS

Vienna Beef Page 43 773-278-7800

Crawford Sausage 773-277-3095

ICE CREAM

Capannari Ice Cream Page 26 847-392-2277

Homer’s Gourmet Ice Cream Page 16 847-251-0477

Instantwhip Chicago Page 29 773-235-5588

Fox Valley Farms 630-231-3005

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 29 773-235-5588

ICE MACHINE REPAIR & SANITIZING

Major Appliance Service 708-447-4100

ICE MACHINES

Redco Foodservice Equipment Page 24 800-722-5460

ICE MACHINES-SALES-RENTAL OR LEASING

Empire Cooler Service Page 22 312-733-3900

Ice Solutions 24 847-987-9738

INSURANCE

Cacciatore Insurance Page 23 312-264-6055

Heil & Heil Insurance Agency Page 24 847-866-7400

ISU Northwest Insurance Services 847-310-0400

Society Insurance 888-576-2438

WM Schwartz Insurance/Gus Romas 847-525-2846

INSURANCE SERVICES

Cacciatore Insurance Page 23 312-264-6055

Serpe Insurance Page 17 773-871-0809

INSURANCE UNDERWRITTING

Society Insurance 888-576-2438

INSURANCE-INDUSTRIAL & COMMERCIAL

Cacciatore Insurance Page 23 312-264-6055

Heil & Heil Insurance Agency Page 24 847-866-7400

INTERIOR DESIGNERS

Sarfatty Associates

INTERNET ADVERTISING

847-920-1100

Food Industry News 847-699-3300

INTERNET PROVIDERS - COMMERCIAL

Astound Broadband 312-270-5408

ITALIAN BEEF

Bari Beef Page 16 847-695-7555

Devanco Foods Page 42 847-228-7070

Papa Charlie’s Page 05 773-522-7900

Serrelli’s Foods Page 24 877-385-BEEF

ITALIAN FOOD SPECIALTIES

E Formella & Sons Page 22 877-598-0909

ITALIAN SAUSAGE

Anichini Brothers 312-644-8004

JANITOR-SUPPLIES

Ramar Supply Co Page 40 708-233-0808

JAPANESE-FOOD PRODUCTS

Kikkoman Sales USA

JUICER REPAIR & MAINTENANCE

Berkel Midwest

JUICERS-FRUIT & VEGETABLES

KITCHEN FLOORING

Sexton Complete Floor Care Page 15 847-827-1188

KITCHEN-EXHAUST SYSTEMS/CLEANING

Enviromatic Corp of America Page 44 800-325-8476

Olympia Maintenance 708-344-0344

KNIFE-SHARPENING SERVICE

Cozziini Brothers Inc 888-846-7785

LABEL PRINTERS

Edwards Label Printing 847-663-6600

LABELS

A-Flex Label Corp/Printing 630-325-7265

LAW FIRMS

Tuckey Law Page 04 312-701-2200

LINEN SUPPLY & RENTAL SERVICE

Cosmopolitan Textile 773-254-6100

LIQUOR LIABILITY INSURANCE

Heil & Heil Insurance Agency Page 24 847-866-7400

LOGISTICS COMPANIES

Perishable Distribution Solutions 888-491-1641

MATERIALS HANDLING EQUIPMENT

Voss Equipment 708-596-7000

MAYONNAISE

Columbus Vegetable Oils Page 21 773-265-6500

MEAT DISTRIBUTORS

Wagyu Stars

MEAT PROCESSING EQUIP SALES & SERVICE

312-866-4712

Berkel Midwest 800-921-9151

MEAT-SPECIALTY

Specialty Food Show

MEAT-WHOLESALE

212-482-6440

Devanco Foods Page 42 847-228-7070

New S B L Inc Page 20 773-376-8280

Park Packing Company Page 40 773-254-0100

Wichita Packing Company Inc Page 07 312-421-0606

Anichini Brothers 312-644-8004

Chef’s Quality Meats 708-333-0880

International Meat Company 773-622-1400

MEATS -WHOLE PIGS-GOATS-LAMB

Park Packing Company Page 40 773-254-0100

MEDITERRANEAN FOODS

Olympia Food Industries Page 11 847-349-9358

MENUS-CUSTOM PRINTED

Accurate Printing 708-824-0058

MEXICAN FOOD PRODUCTS

B & B Food Services Page 42

MILK

815-834-2621

Instantwhip Chicago Page 29 773-235-5588

NEIGHBORHOOD MARKETING

LED Billboard Trucks

NITROGEN

312-924-7979

MacCARB Page 06 877-427-2499

NUTS - BULK

Oleic Solutions Page 10 331-214-0436

OIL- SUNFLOWER

Oleic Solutions Page 10 331-214-0436

OIL-FRYING

RTI Restaurant Technologies Inc Page 23 312-504-4565

OILS & FATS-COOKING

Columbus Vegetable Oils Page 21

OILS & SHORTENING

Columbus Vegetable Oils Page 21

OILS & VINEGAR

Pastorelli Foods Page 03

OILS - FILTERING & RECYCLING

630-954-1244

800-921-9151

Berkel Midwest 800-921-9151

KETCHUP

Red Gold

KITCHEN EQUIPMENT

A D E Foodservice Equipment

765-557-5500

630-628-0811

Berkel Midwest 800-921-9151

Sammic Corp 224-307-2232

773-265-6500

773-265-6500

800-SOS-AUCY

RTI -Restaurant Technologies Inc Page 23 312-504-4565

RTI Restaurant Technologies Inc Page 23 312-504-4565

OILS-COOKING/BULK

Columbus Vegetable Oils Page 21 773-265-6500

OLIVE OILS

Columbus Vegetable Oils Page 21

ORGANIC FOODS

Pastorelli Foods Page 03

OVENS-PIZZA

PALLETS - ALL TYPES

Walnut Grove Packaging Page 46

PALLETS- BUY & SELL

Amex Recycling Inc Page 31

PANCAKE-BATTER & MIX

773-265-6500

800-SOS-AUCY

N. American Pizza & Culinary Academy Page 46 630-395-9958

PAINTING CONTRACTORS

Sexton Group Floor Care Page 15

PALLET JACKS

Voss Equipment

217-268-5112

815-823-7958

Tec Foods Inc 773-638-5310

PAPER-PRODUCTS

Ramar Supply Co Page 40 708-233-0808

Alfa Restaurant Supply 773-588-6688

847-827-1188

708-596-7000

RACKING-PALLET

Voss Equipment 708-596-7000

RE-UPHOLSTERY

Chicago Booth Page 32 773-378-8400

REAL ESTATE LAW

Reveliotis Law PC Page 46 312-230-0160

REFRIGERATION

Redco Foodservice Equipment Page 24 800-722-5460

REFRIGERATION EQUIPMENT REPAIR

CSI Page 14 888-908-5600

Kool Technologies Page 42 630-483-2256

Mechanical 24 Page 18 847-987-9738

REFRIGERATION SERVICE

Ice Solutions 24 847-987-9738

REFRIGERATION-EQUIP/COMMERCIAL

Custom Cooler & Freezer Page 02 630-879-3131

RESTAURANT CLEANING SERVICE

Cruz’s Cleaning Services Page 12 630-379-3732

RESTAURANT CONSULTANTS

Forklift Restaurant Consulting 312-493-6310

Stanovich Hospitality 708-359-1911

RESTAURANT EQUIPMENT

Wood Food Systems Page 14 847-949-9663

Berkel Midwest 800-921-9151

FSI/Foodservice Solutions 847-719-6088

Losurdo Inc 630-833-4650

RESTAURANT EQUIPMENT & SUPPLIES

Custom Cooler & Freezer Page 02 630-879-3131

Federal Supply USA Page 23 847-623-1310

Ramar Supply Co Page 40 708-233-0808

Alfa Restaurant Supply 773-588-6688

Berkel Midwest 800-921-9151

Schultz Supply 708-652-2020

RESTAURANT EQUIPMENT PARTS

CSI Page 14 888-908-5600

Berkel Midwest 800-921-9151

RESTAURANT EQUIPMENT REPAIR

CSI Page 14 888-908-5600

RM Services Page 18 331-300-7955

Berkel Midwest 800-921-9151

RESTAURANT EQUIPMENT REPAIR SERVICE

Mr Appliance of West Loop Page 05 312-626-5467

Berkel Midwest 800-921-9151

Major Appliance Service 708-447-4100

RESTAURANT EQUIPMENT-NEW & USED

K & L Liquidation Page 42 847-854-9913

March Quality Used & New Equip Page 26 800-210-5895

Berkel Midwest 800-921-9151

RESTAURANT INSURANCE

Society Insurance

RESTAURANT MANAGEMENT SOFTWARE

888-576-2438

Toast Page 32 224-659-6534

RESTAURANT REAL ESTATE SALES

Nick Dibrizzi/Coldwell Banker 708-562-9328

Ted Aretos/ Eatz & Associates 815-761-8334

RESTAURANT-DESIGNERS

Losurdo Inc

630-833-4650

Sarfatty Associates 847-920-1100

RESTAURANT-MANAGEMENT SYSTEMS

Chef Tec Page 14 800-447-1466

RIBS - RAW

Wichita Packing Company Inc Page 07 312-421-0606

ROOF TOP GREASE CONTAINMENT SYSTEMS

Enviromatic Corp of America Page 44 800-325-8476

ROOFS-SALES-REPAIR & MAINTENANCE

Care Sheet Metal & Roofing Page 08 708-387-9784

SALAD-DRESSINGS

Ken’s Foods Page 48 800-633-5800

SALAD-DRESSINGS & OILS

Columbus Vegetable Oils Page 21 773-265-6500

Tec Foods Inc 773-638-5310

SANITATION CERTIFICATION

Illinois Restaurant Association Page 12 312-787-4000

SAUSAGE

Vienna Beef Page 43 773-278-7800

Anichini Brothers 312-644-8004

Crawford Sausage 773-277-3095

SAUSAGE PRODUCTS

Wichita Packing Company Inc Page 07 312-421-0606

SCALES

Berkel Midwest 800-921-9151

SEAFOOD

Fisherman’s Pride Page 13 800-543-2110

SEASONING BLENDS AND RUBS

Rollicking Buckaroo Seasoning Blends 415-737-5265

SEATING

Dearborn Sourcing LLC Page 28 312-243-6214

Seating Jub 773-379-7777

Trendler Inc 773-255-4407

Waco Manufacturing 312-733-0054

SELF-SERVICE ORDERING KIOSKS

Infi Kiosks 888-857-9831

SEWER(MAINT)-RODDING & JETTING

Tierra Environmental Page 44 888-551-1998

SHAKE MIX

Fox Valley Farms

SHIPPING-REFRIGERATED & FROZEN

630-231-3005

Perishable Distribution Solutions 888-491-1641

SHORTENING

Columbus Vegetable Oils Page 21 773-265-6500

SIGNAGE-INDOOR & OUTDOOR

American Graphics & Signs Inc 888-774-6270

SLICERS - AUTOMATED

Berkel Midwest 800-921-9151

CES Nationwide 773-533-3333

SLICERS-SALES & SERVICE

Berkel Midwest

SOCIAL MEDIA MARKETING

Food & Bev Deli

SOFT DRINKS

800-921-9151

773-664-4024

PepsiCo Foodservice 773-893-2319

SOFT SERVE-ICE CREAM/EQUIP & SUPPLIES

Kool Technologies Page 42

SOFT SERVICE MIX

Fox Valley Farms

SOFTWARE PROGRAMS - CUSTOM

IT Impact Inc

SOUP BASES

Tec Foods Inc

SOUPS

Vienna Beef Page 43

630-483-2256

630-231-3005

312-806-7438

773-638-5310

773-278-7800

Bistro Soups (Div of Vienna Beef) 773-278-7800

SPECIALTY FOODS DISTRIBUTOR

Specialty Food Show 212-482-6440

SPICES

Tec Foods Inc

SPIRITS

R Jelinek Midwest Page 47

SPREADS - DIPS - GLAZES

773-638-5310

708-691-3895

Rollicking Buckaroo Pepper Jam 415-737-5265

STAFFING-SERVICES

Atlas Employment Services 847-671-1557

STEAM CLEANING

Olympia Maintenance

SUPERMARKET EQUIPMENT

Berkel Midwest

708-344-0344

800-921-9151

CES Nationwide 773-533-3333

SUPERMARKET EQUIPMENT REPAIR

Berkel Midwest

SUPERMARKET- EQUIPMENT/ NEW & USED

Berkel Midwest

TABLES - DINING ROOM

i2i Design Page 47

TABLES-ALL TYPES

Chicago Booth Page 32

TEST KITCHEN SERVICES

B & B Food Services Page 42

THEATERS AND VENUES

800-921-9151

800-921-9151

847-890-9684

773-378-8400

Waco Manufacturing 312-733-0054

TAMALES

Supreme Frozen Products

TAX APPEALS (PROPERTY)

Reveliotis Law PC Page 46

TAX PAYMENTS

Cook County Treasurers Office

TEMPORARY STAFFING

Atlas Employment Services

815-834-2621

Onesti Entertainment Corporation 630-962-7000

TOMATO PRODUCTS

Pastorelli Foods Page 03 800-SOS-AUCY

773-622-3777

312-230-0160

312-443-5100

847-671-1557

Amaya Modern Mexican has officially opened its doors at The Cosmopolitan of Las Vegas, redefining the city’s dining and nightlife scene with bold cuisine, innovative cocktails and mesmerizing entertainment. Helmed by Michelin-starred Chef Jason McLeod, Amaya brings the vibrant flavors of Mexico’s coast to life in an exhilarating setting where culinary artistry meets pulsating energy.

Gatorade Celebrates 60th with Aqua Blast

Gatorade has reintroduced its Aqua Blast Thirst Quencher. The product is back for a limited time as Gatorade celebrates its 60th birthday. The vibrant sports drink was previously sold at ampm convenience stores but this time shoppers can find it at Walmart. With this launch, it’s sporting a revamped design, featuring a blue color scheme and ocean-inspired graphics. – Allrecipes.com

BOOKSHELF

Moo & Oink and Me

Author: Barry Levy

ISBN-13: 979-8345239711

Discover the heart and hustle behind Chicago’s legendary Moo & Oink! In “Moo & Oink and Me,” Barry Levy tells the riveting story of how a meat company became a beloved household name and a symbol of quality and grit. From humble beginnings in Chicago’s meat industry, Barry shares the highs, lows, and unforgettable moments that turned Moo & Oink into an institution, from its famous jingles to bustling community parades.

More than a business memoir, this book offers an insider’s look at the resilience, creativity, and community dedication that brought Moo & Oink to life. Barry’s journey – from driving delivery trucks to opening multiple plants and launching iconic mascots – is filled with lessons in entrepreneurship, team-building, and passion for providing quality products to customers who came to feel like family.

Packed with humor, determination, and behind-thescenes stories, “Moo & Oink and Me” is an inspiring read for business enthusiasts, Chicago history lovers, and anyone who believes in the power of hard work. Join Barry on his journey and see why Moo & Oink was more than a brand; it was a community legacy.

Don’t let your message get lost in the spam folder. Everyone reads:

Amaya Desert Mirage, Noche Oscura, Birds of Paradise, and Fuego Volcán. Photo by Jose Salinas

Focaccia and Ciabatta Breads

Burger Buns

Sandwich and Panini Breads

Dinner Rolls

Valenzano Old World Loaf

French Breads (10 Varieties) Rustic Breads

•

•

–

National Restaurant Association Show 2025 Launches Young Professionals Scholarship Program

The National Restaurant Association Restaurant, Hotel-Motel Show 2025 has launched the inaugural Young Professionals Scholarship Program to support the next generation of foodservice leaders. The program offers an invaluable opportunity for young professionals to advance their careers, connect with peers, and gain inspiration at the 2025 Show, taking place from May 17–20 at McCormick Place in Chicago. With 60% of foodservice employees under the age of 35, the initiative emphasizes the importance of empowering emerging talent and recognizes their role in shaping the future of the industry. Lydia Warco, Sr. Manager at Informa Connect Foodservice, highlights the Show’s commitment to providing young professionals with the tools, connections, and inspiration needed to lead with innovation.

The Young Professionals Scholarship Program offers over $1,000 in exclusive benefits, including complimentary registration for Expo and Education sessions, keynote presentations, and on-demand session recordings. Scholarship recipients will also receive a complimentary ticket to the Young Professionals Networking Party, hotel accommodations within the Show’s room block, reserved seating at the keynote session, and personalized tours of the Show Floor. To apply for the Young Professionals Scholarship Program, candidates must be between the ages of 21 and 35, residing in the U.S., and be foodservice operators or hospitality students. Applicants are required to submit an online questionnaire, a 2–3 minute video, and a written referral by March 14, 2025.

BOOKSHELF

Rewind and Play: ABC the Millennial Way

Author: Emma Knuckman

Publisher: KMP Press

ISBN-13: 979-8991963909

If you grew up feeding a Tamagotchi, burning the perfect mix CD, and negotiating landline time with your siblings, get ready to take a trip down memory lane-this time with your kids in tow.

Rewind and Play: ABC the Millennial Way isn’t just an alphabet book-it’s a time capsule for ‘90s and early 2000s kids who are now parents. Each letter highlights a classic piece of millennial culture, from racing to Blockbuster before closing time to crafting the perfect AIM away message. With vibrant, candy-colored illustrations and playful rhymes, this book is more than just nostalgia-it’s a way for parents to share stories about life before Wi-Fi.

While your kids may never experience the thrill of Napster downloads at 2%, Rewind and Play invites them to see what life was like when we didn’t “have screens to swipe at all day.” Whether you’re introducing them to the sting of slap bracelets or explaining why Y2K had us all in a chokehold, this book makes it fun to pass down the pop culture that shaped a generation.

“You

cannot improve a performance by adding more stress or workload to it. But you can learn what to do by asking questions.”

– Jim Contis

Chicagoland’s Oldest Association of Chefs and Culinary Professionals

DISH MACHINE WAREWASH

Experience the Ultimate Pizza Event

Equipment Chemicals Leasing Service

For over 40 years, International Pizza Expo has reigned as the industry’s biggest event, and it’s only getting better. Join thousands of pizzeria professionals in Las Vegas for three action-packed days celebrating all things pizza. From world-class competitions and hands-on demos to expert-led seminars and an unmatched exhibitor showcase featuring global suppliers, this is your chance to connect, learn, and elevate your craft.

Don’t miss the excitement – this is where the pizza industry comes to thrive!

Dates: Tuesday – Thursday, March 25 – 27, 2025

Location: Las Vegas Convention Center – West Exhibit Hall, Las Vegas, Nevada

Connect with Exhibitors and Attendees From the U.S. and Abroad. International Pizza Expo is the annual gathering for every element of the industry.

Learn from successful peers, who give pizza-making demonstrations and offer advice on business-related topics in the seminars.

Network with fellow pizzeria owners and managers who face similar challenges in different markets. Meet your current vendors and search for new suppliers.

Shop as you explore different businesses on the show floor Eat as much pizza as you can! This is a great opportunity for you to try different type of pizzas.

• Offering Beautiful and Delicious Desserts for Every Menu.

• On-Trend Innovative Desserts.

• Delivered Fresh, Directly to Your Kitchen!

• Cakes, Pastries, Grab-and-Go, and Savory Items.

• Direct-to-Store Delivery in the following States and Areas: Illinois, Wisconsin, Michigan, Indiana, Iowa, Missouri, Kansas City, Cleveland, Ohio, Kentucky

• Mile-High Family-Style Restaurant Cakes and over 300 other items available, many pre-sliced.

Super Atomic Cake

Distribute your brochure, sell sheet or flyer, to over 18,000 locations for only 14¢ each! Call: 847-699-3300.

Survey on Food Labeling

A survey by Ingredient Communications finds 83% of consumers want food and beverage manufacturers to label products made with AI, and 78% favor government regulation of AI use in the industry. While 52% see AI as a positive development, only 42% feel positively about its use in food production. “Many food and beverage companies have rushed to embrace the benefits of AI technology, but it’s important they take care to consider how consumers feel about this,” says Richard Clarke, managing director of Ingredient Communications. – Source: Candy & Snack Today

Welding Shop On Wheels

‘Impossible’

Defends Its Brand

As consumers are becoming increasingly mindful of processed food consumption, companies such as Beyond Meat and Impossible Foods have gone to the drawing board, the latter of which has rebranded and created an online “health hub” to distinguish itself from the processed foods category. “Processed... means highly artificial and very little nutritional value,” said Impossible Foods CEO Peter McGuinness. “We are a nutrient-dense product.” – The New York Times

“A balanced diet is a cookie in each hand” – Emily Dickinson

TRAVEL With VALERIE MILLER

New in Orlando: 25+ Fresh Experiences Going Live in 2025

Orlando, Theme Park Capital of the World and the No. 1 visited destination in the U.S., will debut more than 25 new experiences in 2025 – including its first new theme park in over 25 years. Recognized by AAA as the top travel destination for 2025, Orlando promises an “Unbelievably Real” getaway filled with themed dining, vibrant nightlife, major international events and new luxury accommodations.

“For the first time in 25 years, Orlando is on the brink of welcoming an entirely new theme park, a milestone that underscores our position as a top destination this year for travelers worldwide,” said Casandra Matej, president and CEO of Visit Orlando. “If it’s your first time or you haven’t visited in over a year, consider this your invitation to plan an unforgettable Orlando vacation, creating memories with our world-class theme parks, award-winning dining and new experiences slated to open in 2025.”

NEW AT THE THEME PARKS AND ATTRACTIONS

Universal Orlando Resort

• Universal Orlando Resort’s Universal Epic Universe will open May 22, featuring over 50 attractions across five immersive worlds:

• Celestial Park immerses guests in living gardens and architecture inspired by astronomy and mythology.

• The Wizarding World of Harry Potter – Ministry of Magic blends 1920s wizarding Paris from Fantastic Beasts with the British Ministry of Magic.

• Super Nintendo World features the iconic green pipes alongside beloved characters Mario, Luigi, Princess Peach and Donkey Kong.

• How to Train Your Dragon – Isle of Berk offers a vibrant Viking realm inspired by the hit film franchise.

• Dark Universe reveals Dr. Victoria Frankenstein’s experiments and a shadowy realm where monsters roam amid myth and mystery.

Walt Disney World Resort

• This summer at Disney’s Hollywood Studios, guests can enjoy two brand-new stage shows: “The Little Mermaid – A Musical Adventure,” inspired by the classic film, and “Disney Villains: Unfairly Ever After,” with appearances by infamous evildoers.

• Debuting at EPCOT, Test Track presented by Chevrolet will feature new scenes that highlight technological advances.

• Two new Walt Disney World lounges will make their debut:

– A Pirates of the Caribbean-themed lounge at Magic Kingdom Park.

– A Spaceship Earth-inspired lounge at EPCOT overlooking the World Showcase.

• Magic Kingdom Park will debut the “Disney Starlight” nighttime parade this summer.

SeaWorld Orlando

• SeaWorld Orlando’s Immersive Experience, opening in spring, is the world’s first fully immersive Arctic flying theater.

For more information, go to VisitOrlando.com for the latest destination updates dining, lodging, or access free Vacation Planning Services with Visit Orlando destination experts to build the perfect customized itinerary.

Photo: Visit Orlando – Universal Epic Universe