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AROUND CHICAGO: HOTEL ESSEX .................... 47 CHEF PROFILE...................................... 22, 42 LOCAL NEWS ............................................ 12 CLASSIFIEDS ........................................ 36-38 DINING WITH MS. X ..................................... 8 DIRECTORY .......................................... 33-35 NATIONAL NEWS ........................................ 13 NUGGETS ................................................. 24 PEOPLE SELLING THE INDUSTRY...................... 19 TRAVEL: KEY LARGO ................................... 20 WELL PLATED ........................................... 16 SHMOOZEFEST JULY 24TH SEE PAGE 25
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Ask any die-hard Cubs historian and the names Billy Sunday and “Three Finger” Mordacai Brown are the stuff legends are made of. Now introduce Folkart Restaurant Management, the craft-driven group led by Chef Matthias Merges to make a little history of his own while acknowledging what makes Chicago great. Founded in 2010, Folkart includes a wealth of top-flight destinations that pay homage to time and diverse tastes. The roster of establishments includes A10, a typical neighborhood eatery and bar, inspired by Italian and French cuisine. Nestled in the heart of Hyde Park, the Michelin Bib Gourmand restaurant celebrates fresh, seasonal cooking with farm-sourced ingredients from local producers. Billy Sunday, named for the White Stockings-turned-evangelist who tried to shut down drinking establishments,
is an award-winning Logan Square cocktail bar serving up both classic concoctions as well as exciting new creations. Lucky Dorr, named for Cubs groundskeeper Bobby Dorr, whose tiny house was a gift from Old Man Wrigley himself, provides craft beers that invite exploration; Old Irving Brewing also offers craft brews in an industrial space in a northside atmosphere. Yusho’s large assortment of Japanese whiskeys compliments the fresh and creative twists to Japanese street food that has garnered them both praise and legions of fans. Mordecai’s, the bi-level cocktail bar and restaurant inside Hotel Zachary in the heart of Wrigleyville, offers limited edition pours, classic drinks and a American-inspired fare. Matthias Merges began working in restaurants at the age of 14 and formalized his training at the Culinary Institute of America. He went on to refine his skills and direction at iconic Chicago restaurants including Carlos’, the 95th, LaTourat the Park Hyatt, Charlie Trotter’s, and Gabriel’s. Continued on page 6
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Food Industry News® May 2019
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15% of U.S. Households Have a Direct-toConsumer Channel Subscription Consumers today have a variety of choices when determining how they want to access TV programing. As is the case in the broader retail landscape, growth in direct-to-consumer (DTC) channel subscriptions* is particularly notable. Driven by the influx of new services, faster inhome broadband speeds, and TV-connected device adoption, DTC channel adoption rates grew three-fold over the last three years to reach 15 percent of U.S. households, according to The NPD Group.
Starbucks Testing Greener Cups and More
1/16/19 3:57 PM
Starbucks will begin testing new versions of its cups that are compostable and recyclable in several markets this year, and will also test a strawless lid in Canada and the US. At its annual meeting this week, the company also said it will invest $100 million in a venture capital fund to support innovation in food and retail technology and new products. – Adapted from USA Today
IGA Prioritizes Fresh and Local IGA is putting added emphasis on fresh foods with a comprehensive campaign telling consumers that “Local Equals Fresh.” In-store messages will emphasize that IGA grocers are offering regional fresh products whenever possible, and will put a spotlight on local farmers. – Adapted from Progressive Grocer
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Food Industry News® May 2019
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The big flavor of this premium Italian-style Chicken Sausage Topping from Brakebush is making a great fi rst impression as patrons see it on pizzas, or in pastas, salads, soups and omelets. This all-natural, fully cooked topping delivers a traditional Italian sausage fl avor and texture with less fat than pork sausage. Yet the indulgent look and taste ensures a very satisfying eating experience. Heralded as “The chicken sausage topping sausagelovers love,” operators are fi nding it to be a terrifi c beef and pork alternative in many applications. Research shows 1/3 of patrons are looking to decrease their consumption of beef and pork ... making this another on-trend chicken solution from Brakebush.
Coffee Study Helps Consumers Safely Indulge Researchers at the Coffee and Caffeine Genetics Consortium (presumably located right near a Starbucks somewhere) have identified six genetic variants that affect our taste for coffee and caffeine, as well as our response to it. Two of these variants may influence the positive effects of caffeine on people. The discovery may help physicians advise people on increasing or decreasing their caffeine consumption for better health.
Foodservice Workers Turn to Acupuncture for Depression, Stress According to a study published in Obstetrics & Gynecology, acupuncture can help alleviate depression as well as stress, particularly for waitstaff on their feet for long shifts. Balancing long hours against personal needs can be devastating. Researchers administered depression-specific acupuncture on 150 women, 63 percent saw their symptoms improve. Acupuncture is highly-effective in managing stress. Meditation and techniques can be learned to dramatically alter and control the chemistry of coping.
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U.S. Pizza Team In Italy for the World Pizza Championship
The United States Pizza Team (USPT) returned to Parma, the “Food Valley” of Italy, to compete in the 28th edition of the
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World Pizza Championship April 9-11. With a number of first-time competitors as well as seasoned USPT veterans on this year’s squad, hopes are high to bring back some precious medals. One of the pizzeria’s representing the United Sates Pizza Team (USPT) from the Chicago-
land area are seasoned veterans Gino, Lenny and Bruno from Panino’s Pizzeria, voted Best Pizza in America 6 Times in the last 5 years. Tung of Paulie Gee’s Logan Square. “It is a true band of brothers and sisters. I’m excited to learn what I can from pizzaio-
Food Industry News® May 2019
los from around the world and bring that back to my shop.” Gianni Gallucci of Forno Rosso in Chicago, another first-time competing member, headed into the global event with an air of confidence. “I can’t wait to win,” he said. With 19 competitors in 55 categories between them,
the brigade of USPT members were one of the largest competing in the international event. Additional members competing in this year’s championships were.; Leonard Giordano, Mona Lisa Pizza, Staten Island, N.Y.; Michael LaMarca, Master Pizza, Cleveland, Ohio; Jason Samosky, Samosky’s Homestyle Pizzeria, Valley City, Ohio; Dave Sommers, Mad Mushroom, West Lafayette, Ind.; Scott Volpe, Fiamme Pizza, Tucson, Ariz.; Ali Haider, 786°, Sun Valley, Calif.; Constantino and Peter Anezinos, Zorba’s Pizza, Millbrae, Calif.; David Conti, Red Planet Pizza & BBQ, Ansonia, Conn.; Lars Smith, State of Mind Public House & Pizza, Los Altos, Calif.; Leah Scurto, Pizza Leah, Healdsburg, Calif.; Michael Stevens, Palo Mesa Pizza, Arroyo Grande, Calif.; Michael Athanasopoulos, The Lamb & The Wolf, Rockville, Calif.; and RC Gallegos, RC’s NYC Pizza & Pasta, Kingwood, Texas.
Panos Invites You For decades Christ Panos has been, supplying restaurants in the Chicago area. Panos has grown to provide a full assortment of products to satisfy any establishment. Check out the “Grab the Cash” Food Show invite on page 45 and come see what Panos can do to grow your sales.
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Food Industry News® May 2019
How to Mess Up a Company’s Sales By John Graham
Marketing. is still viewed as the handmaiden of sales in many companies, even though it long ago ran out of gas. In this view, marketing does what it’s told to do. When this happens, marketing is rudderless, all tactics and no strategy. Marketing departments become a “do this” dumping grounds, throwing one-thing-after-another against the wall hoping something sticks. If marketing is unable to do its job, salespeople can’t do their job of closing sales. To put it another way, when marketing comes down with the flu, the sales force calls in sick. Let marketing and sales do their work Here are three principles that can help anyone in marketing and sales do a better job and be more successful: 1. Get over the idea that “nothing happens until somebody sells something.” Forty years ago, those in sales had a point. Salespeople were the link between companies and their customers. The salesperson had a dual role, educating customers and closing sales. This may help explain why customers were often far more welcoming to salespeople than they are today. They were not only needed; they were essential. Today, the sales role has been upended. When it comes to accurate sales information, customers are often better informed before they ever see a salesperson. That’s not all. Sales are now so transaction-driven the salesperson’s role continues to erode. All this points to a marketing-driven environment quite different from times past. It’s one in which nothing happens until someone decides they want to do business with a company or a brand. Then, the salesperson
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www.ShermanDodge.com may arrive to close the deal. 2. Have a clear understanding of why customers should do business with you. Take it seriously because a lot’s at stake. What separates you from the competition that makes a difference to your customers? What is your value statement; what your brand stands for? What do you bring to the customer’s buying experience that creates credibility and confidence? Unless your brand makes sense to customers, there’s no sale. 3. Make a commitment to execute perfectly. “We’ve got to get this out tomorrow.” “They need it now.” “I know, but it’s a rush.” Such words do more damage to sales than anything else. Of course, there are exceptions. But, far too often, the exceptions take over and become the rule. “Just get it done” is a mindset, an attitude that permeates too many companies—it’s the new normal. The #1 enemy in all this is cutting corners. It sabotages the best practices and the best intentions. When everything is a rush, cutting corners is inevitable. There is never enough time to execute perfectly. We settle for “good enough” and it isn’t.
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www.atlasemployment.com McDonald’s Won’t Fight Federal Minimum Wage Proposal 847-671-1557 McDonald’s Corp. announced that it would not invest resources in opposing minimum wage increases at the federal, state, or local levels, according to a letter the Chicagobased chain sent to the National Restaurant Association. The announcement comes after Democrats introduced the Raise the Wage Act earlier this year, which proposes to increase the federal minimum wage from $7.25 an hour to $15 an hour by 2024. Similar to labor laws recently approved in other states like California, the bill calls for a gradual increase in wages each year. McDonald’s average starting wage in corporate-owned stores is over $10 per hour.
Here’s the point. Cutting corners puts a salespeople at a major disadvantage. Tolerating or permitting it to occur, taints their reputation, impairs performance and, ultimately,
costs them sales. If you want to be increasingly successful, then make a commitment to execute perfectly. Messing up a company’s sales is easy and it doesn’t take a lot
of time or effort. It occurs without thinking. John Graham of GrahamComm is a marketing and sales strategy consultant and business writer. He is the creator of “Magnet Marketing,” and publishes a free monthly eBulletin, “No Nonsense Marketing & Sales Ideas.” Contact him at johnrgraham.com
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Folkart Continued from page 1 Inspired by the leadership and enriching experiences of these kitchens, Merges opened Metropolitanin Salt Lake City as chef and co-owner. Metropolitan received several accolades, including “Best Restaurant InterMountain West” and a nomination at the James Beard Awards. Merges was lured back to Charlie Trotter’s from Metropolitan and spent the next 14 years directing all culinary, service, and strategic operations. A longtime contributor to Chicago’s culinary and hospitality community, Merges is deeply passionate about giving back and leveraging the industry’s resources for philanthropy. He is the co-founder of Pilot Light, a locally-based and nationally-recognized charity that connects chefs and teachers, using food to support effective classroom teaching and learning. A Chicago Gourmet chef and frequent media contributor, Merges and his restaurants have been featured in The Wall Street Journal, Food & Wine, Conde Nast Traveler, Robb Report, NBC, Fox, WGN, Chicago Tribune, Chicago Magazine, and more. Merges is the proud husband of fcSTUDIO designer Rachel Crowl and father to Kaitie, Gretl and Tatum. In his free time, he’s an amateur photographer and climber.
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The Big Players in Online Ordering and Delivery Much of the growth in third-party delivery over the past year has come from just two companies: DoorDash and Uber Eats. They’ve joined market leader Grubhub to form what appears to be a “big three” in the delivery and online ordering business—though a fourth company, Postmates, is also growing. According to Technomic, Grubhub was the dominant delivery provider in the fourth quarter of 2017, accounting for $1.1 billion of the $1.9 billion market—or nearly 60% of the sales generated by the five largest companies, which also include Postmates and Caviar. It’s easy to see why. Uber Eats’ growth has come largely thanks to its landmark 2017 deal with McDonald’s Corp. that today stands as one of the most important industry deals in recent years: It essentially put the delivery race into hyperdrive. – Adapted from Technomic, Inc
Prioritizing Seafood Traceability
Major seafood companies and retailers such as ALDI, Ahold Delhaize and Lidl have agreed to cooperate with industry groups to improve the traceability of seafood. The goal is to make traceability a practice that is adhered to throughout the seafood industry.
Dining With Ms. X May 2019
ALDI 28 W. Ogden DOWNERS GROVE, IL 855-955-2534. This is a brand new store. They have big displays of product showcased throughout the aisles and they offer low prices. I found a line of snack MOTHERS DAY, MAY 12 items which I never have seen before from Clancy’s, so of course I had to pick up some chips. They carry all sorts of different products including; furniture, fitness accessories, a big selection of household items and more. They have a decent size liquor section and a big variety of frozen foods. Their cashiers have chairs at their checkout station where they can sit down. Check them out. ANIA’S POLISH DELI 780 S. Rand Rd. LAKE ZURICH, IL 847-719-2370. This is a deli and grocery store specializing in Polish and European specialties. They also sell a lot of the regular grocery staples too. When you walk in, the smell of sausages fills the air. Their deli case is filled with all sorts of sausages and other Polish meats and cheeses. In their freezer section they offer all kinds of soups, there’s s ome fresh produce and they have some liquor. I found some cookies and chocolates there which were absolutely delicious. They also had a large selection of teas from Poland in all different flavors. BLAZE PIZZA 5712 W. Touhy NILES, IL 847-264-9262. This is a great concept; it’s quick, fresh and delicious. They have salads and pizza. It’s like being at a salad bar and assembling the ingredients for your own special pizza. I usually order the Build Your Own Pizza with pesto sauce and load it up with fresh veggies and sometimes I even add arugula to it. They have all different sauces, cheeses and meats to choose from. They cook it up right away so it’s served nice and hot. CRACKER BARREL 7015 122nd Ave. KENOSHA, WI 262-857-2995. This is always my go to place when I’m making a pit stop on the highway. You can get a great meal plus they have a store where you can browse around for some merchandise, clothes, candy and unique items. Last time I stopped in I tried their fried chicken which was really good with choice of sides. I ordered some corn, Cole slaw and they ask you if you want a biscuit or corn bread to go with your meal. I got the biscuit and they gave me some honey for that which I also put on the chicken. Yum! DEL RHEA’S CHICKEN BASKET 645 Joliet Rd. WILLOWBROOK, IL 630-3250780. This is a wonderful place that has been around since 1946, when it was known as The Chicken Basket. They have a lot of different chicken, burger and seafood options. But I just had to try the meal they are known for—their Famous Fried Chicken Dinner. It’s half a fried chicken served with mashed potatoes, green beans, homemade biscuits and their soup & salad bar. The biscuits come warm, and the chicken comes temperature hot! There was so much food, I had to take a box with the rest home with me. For dessert, I had Miss Deb’s Homemade Sour Cream Cheese Cake. It was silky, and velvety with an amazing graham cracker crust. GIGIO’S PIZZERIA 1001 Davis St. EVANSTON, IL 847-328-0900. I am a big fan of this place. There’s plenty of seating and the staff is very friendly. You can get slices of thin pizza which they heat up in the over for you when you order served hot or you can order a whole pizza. Their crust is nice and crispy. I usually get a slice of sausage or the vegetarian pizza with green peppers, mushrooms & onions. They also have a big menu with hot dogs, burgers, gyros, tacos, wings, and an impossible burger. Their meatball sandwich with hot giardinera is really good and so are their fries. There’s a possibility you can overeat here. GREEK ISLANDS 200 S. Halsted St. CHICAGO, IL 312-785-9855. Hands down one of the finest Greek restaurants around. Everything I have eaten there has been outstanding. I started with an order of the Taramasolata, a pink colored fish roe caviar spread great for spreading on bread as an appetizer and a spinach cheese pie. They also have the best salads; I like the Village Salad with tomato, onion, cucumbers, olives and pepper topped with chicken breast. Plus, I always get an order of their Greek potatoes roasted in olive oil. They have an extensive wine list and fresh seafood. House specialties include homemade gyros, braised lamb, mousaka, lamb dishes and so much more.
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PHOTO CREDIT PORK & MINDY’S
4500 S. 1st Avenue, Lyons, IL (773)847-1820
Fresh off the news of its smokin’ hot kickoff in Mariano’s stores, Pork & Mindy’s is slated to open at 7528 W. North Ave., Elmwood Park, on the village’s so-called Restaurant Row this summer, and at 4359 W. Irving Park Rd., in Chicago’s Old Irving Park neighborhood later this year. Menu highlights include Sangwiches stacked with smoked meats, tater-tot Tottys loaded with toppings, choose-your-own Meat Flights, veggie-laden Pit Bowls, salads, ‘Nado milkshakes and the restaurant’s famous sweet-and-savory Pig Candy. The Elmwood Park location also will feature a rooftop patio and regularly scheduled live music. Slow-smoked, hand-pulled meats, the star of the menu, are humanly raised, free of antibiotics and hormones and sourced largely from Midwestern farms. Housemade giardiniera, sauces and pickles are among the freshly made touches that take Pork & Mindy’s beyond typical barbecue. Mauro and Kevin Corsello, his business partner and longtime friend, opened the first Pork & Mindy’s in 2016 in Chicago’s Bucktown neighborhood. Mauro, who was born in Elmwood Park, shot to stardom as the Season 7 winner of the Food Network’s “Food Network Star.” He hosts “Sandwich King” and co-hosts “The Kitchen” on the Food Network. The new storefronts in Elmwood Park and Old Irving Park will bring to six the number of Pork & Mindy’s restaurants in the Chicago area, with 28 to open inside Mariano’s grocery stores. There are also two Pork & Mindy’s outposts in Minneapolis and Denver.
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Food Industry News® May 2019
Local News
Fajita Factory, a new establishment by Another Round Hospitality Group, has opened its doors for a sizzlin’ good time on North Halsted Street. The vibrant, counter service restaurant features chips & dips, classic and specialty fajitas, savory and sweet empanadas, and large-format cocktails in Chicago’s Lakeview neighborhood.
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The 2019 Komen Chicago Race for the Cure will take place May 12, 2019 at Montrose Harbor. Bark in the Park, hosted by the Anti-Cruelty Society, Chicago’s oldest and largest dog friendly party will take place along Chicago’s lakefront on May 18, 2019. Bigby’s Pour House presents the Seventh Annual Ballpark Brew Fest May 11, 2019 at Schaumburg Boomers Stadium with over 100 beers from over 50 breweries. Fifth Third Bank, Bike the Drive takes place May 26, 2019 on Lake Shore Drive, 5 hours of car free riding on the drive. Proceeds benefit Active Transportation Alliances. Food Truck Social at Lincoln Park Zoo will be held May 11.2019 with dozens of food trucks, live music and activities. Illinois Craft Beer Week is a celebration of craft beer and craft breweries across Illinois. Taking over the state May 10-17, 2019 featuring hundreds of events, tap takeover and drink specials in breweries, bars and restaurants. Lincoln Park Wine Festival will held at Jonquil Park, 1001 W. Wrightwood in Chicago, May 17-19, 2019. Open air market featuring wine and food
pavilions. Mole Festival de May will be held May 24-26, 2019 at Ashland and 18th St. in Chicago’s historic Pilsen neighborhood featuring mole, pitting local chefs and restaurants against one another to find out whose version of the staple is the best. Entertainment, festival and food vendors. Polish Constitution Day Parade celebrates ratification of the Polish constitution in 1791, will take place May 4, 2019 on South Columbus Drive in Chicago. St. Charles fine Art show – downtown St. Charles at Riverside Ave & Main St. May 25-26. Travelle at the Langham, Chicago at 330 N. Wabash presents two Calligraphy Workshops May 18 and June 1, 2019 taught by two local instructors; Rick DiCola and Julie Wildmar. During the class participants learn the art of handwriting while enjoying a Chicago brunch at Travelle featuring Chef Jean Vucko’s seasonal American cuisine. The Memorial Day Parade will held May 25, 2019 beginning south on State St. from Lake St. to Van Buren. Westmont Lion’s Club, Memorial Day Weekend, Red, White, & Blue & Bar-BQ will be held May 24-27, 2019.
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Food Industry News® May 2019
National News David Kong is celebrating his 15th year as President and CEO of Best Western Hotels & Resorts. Kona became the longest running CEO of a top 10 Major hotel chain and Best Western finds itself poised for its most exciting year yet. Fat Brands Inc. Fatburger goes skinny, re-branding as Skinnyburger following demand for most popular menu item. Green Bay Craft Beer Week, a seven day celebration of the Craft beer Industry in the Greater Green Bay, WI area will be held May 13-19, 2019. Hyatt Hotels announces strong U.S. growth for its Hyatt Centric brand portfolio including development plans to build Hyatt Centric in downtown Memphis, TN downtown Nashville, TN and downtown Austin, TX. for a growing segment of savvy explorers seeking shareable moments to inspire others. Pizza Hut joins forces with FedEx to test the future of Pizza Delivery. Testing of the FedEx SameDay Bot, a new autonomous delivery device aimed to revolutionize local delivery, planned for summer 2019. The 9th Annual International Food Festival, is one of New York’s largest and oldest traditions, a celebration of cultural, di-
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CIA sophomores Nora Engelken (right) and Beatriz Balderas with their medals at the 2019 New York State SkillsUSA competition in Wellsville, NY. Engelken won the gold medal and Balderas the bronze in culinary arts. CIA students also took both gold and silver in the commercial baking category. (Photo credit: CIA/Darrell McLaughlin)
versity through food will be held May 1819, 2019. The Kroger Co, America’s largest grocery retailer and Ocado, one of the world’s largest dedicated online grocery retailers announced Groveland, Lake County, Florida, as the second location for one of their customer Fulfillment Centers. The Wisconsin based Culver’s known for its Butter Burger and Fresh Frozen Custard recently celebrated its 700th opening. The chain opened 46 new restaurants in 2018, and there are plans for 50 more in 2019. World’s Largest Brat Fest will take place in Madison, WI May 2426, 2019, a celebration of food, fun and music. Whole Kids Foundation invests $1.2 M for 600 new edible gardens for schools & non-profits serving 450,000 students. School gardens shown to help kids make healthier food choices, learn where their food comes from & become veggie curious.
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Biglari Holdings Inc. reported company Steak ‘n Shake restaurants’ same-store sales dropped 5.1% for 2018, compared with annual comparable sales decreases of 1.8% and 0.4% in 2017 and 2016, respectively. Texas Roadhouse franchised restaurants regularly lead the casual-dining pack in same-store sales growth, and did so again in the quarter ended Dec. 25, with comparable sales increases of 5.6% and 4.8%, respectively. Company executives in the past have traffic growth, in part, to a low menu price increases of 1.7% late last year and said they will increase them another 1.5% during the 2019 to protect margins. –NRN
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Food Industry News® May 2019
California Law Protects Consumers But May Hurt Your Business If you do business online with California residents, heads up. The California Consumer Privacy Act (CCPA), signed into law by Governor Jerry Brown, applies to for-profit entities that both collect and process the Personal Information of California residents and do business in the State of California. However, a physical presence in California is not a requirement, and it appears that making sales in the state would be sufficient. A business must notify consumers what Personal Information is being collected from a consumer, how that Personal Information is being collected and used, and whether and to whom it
is being disclosed or sold. These disclosures generally should occur through a publicly posted privacy notice, and specifically upon request by a consumer. Consumers must be presented with an easy process to opt-out of having their Personal Information sold to a third party. Consumers who are under the age of 16 must affirmatively opt-in in order to allow their Personal Information to be sold. A business must receive the consent of a parent or guardian for children under the age of 13. Finally, a business must post a “Do Not Sell My Personal Information” link on its homepage, which allows
California consumers to easily exercise that right of opting-out. Personal Information Removal: Consumers may request that a business delete their Personal Information, and businesses must inform consumers that they have this right. Businesses must comply with these requests and ensure the consumer’s Personal Information is also deleted by third-party contractors with whom the business may have previously shared that consumer’s Personal Information. There are some exceptions to this requirement, such as if the Personal Information is needed to complete a transaction.
Time Out Food Hall Opening Largest Concept in Chicago
Pizza Giants See Low Sales Yum! Brands‘ Pizza Hut U.S. division reported 2018 same-store fiscal growth of 2%, representing solid improvement from 2017’s 2% drop and compared favorably with full-year comparative sales setbacks of 7.3% at Papa John’s and 2.5% at Papa Murphy’s. Domino’s Pizza Inc.’s U.S. division’s 6.6% annual same-store sales improvement was a tough comparison for Pizza Hut and raised Domino’s four-year annual comparable sales growth stack to 36.8%, versus Pizza Hut’s 1% stack. –NRN
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Right in the heart of the city’s historic food trade centre and popular foodie destination, Time Out Market Chicago will be an incredible showcase of the city’s outstanding restaurant scene. A new hotspot for food and culture lovers is coming to Chicago: Time Out Market is set to open in 2019 at 916 W Fulton Market. Time Out Market Chicago will bring the best of the city together under one roof: its best restaurants, bars and cultural experiences, based on Time Out’s editorial curation. It will be a truly authentic Chicago experience. Time Out Market Chicago will put down roots in the heart of the Fulton Market District. Set within a stand-alone brick building, it will showcase across nearly 50,000 sq ft a curated mix of 16 food offerings and three bars, a demonstration kitchen and a retail area. The offer is spread across three floors, featuring the market space indoors and outdoors, an event venue, a viewing and entertainment platform with bleacher seating and the first Time Out Market rooftop. There will be almost 600 seats for hungry visitors. The Market will be one of several that Time Out will launch globally. The hugely popular Time Out Market Lisbon opened in 2014, and in 2019, new Time Out Markets are set to open in Miami, New York, Boston, Chicago and Montréal, with Time Out Market Prague expected to open at the end of 2021.
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Old Elk Bourbon Transcends Tradition At Old Elk Distillery, they craft a remarkably smooth and innovative spirit that transcends tradition. Old Elk Blended Straight Bourbon Whiskey uses four times more malted barley than conventional recipes and a slow cut proofi ng process. This creates a rich, smooth flavor, in harmony with caramel cues evoked by charred barrels, and spicy notes of rye. The Old Elk recipe includes three quality ingredients – malted barley, rye, and corn. By investing in their bourbon and using four times more malted barley than traditional recipes, the bourbon generates sweet, light components. The malted barley, combined with spicy essence of clove from the rye, and the traditional rich bourbon character from the corn, creates the overall robust taste profile. ■ Aroma: Sweet vanilla and caramel, clove spice, slight maple, and nutty almond ■ Taste: Maple syrup, almond, raw bran, chocolate, deep wood and coconut ■ Mouthfeel: Smooth and coating with a lasting flavor For more info, visit oldelk.com
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Food Industry News® May 2019
Are Cell Phones Ruining Your Memory?
People are always using their cell phones and other mobile devices— but the radiation from these devices could be affecting our memory and a child’s ability to study at school, a major new study has suggested. Memory problems are being seen in adolescents after they’ve been using a cell phone for just a year, say researchers from the Swiss Tropical and Public Health Institute. Electromagnetic fields (EMFs) from the phones affect a nonverbal type of memory known as figural memory, which is located more on the right side of the brain. Right-handed people who frequently use their phones to make calls are the most likely to be affected, while those who just use the devices for texting and posting on social media suffer only a ‘marginal’ deterioration of memory. The conclusion confirms the findings of a larger research study in 2015, which involved around 1,400 adolescents, that also uncovered a connection between EMFs and memory problems. Although we’re exposed to much higher levels of EMFs in our environment these days—such as from mobile phone masts and wi-fi— it’s the radiation from cell phones that can have the most direct impact, especially on both older adults and developing brain, the researchers say.
Top Ten Ways to Leverage Your Role as an Anchor Tenant
By: Kerry Lavelle Not all of our clients are lucky enough to be in the category of “anchor tenants” in a shopping center, but if you are, here are some suggestions for your lease renewal: 1) Long-term control. Make sure you have a series of three to five-year options to control your site for 15-25 years, with rent increases that are clearly defined. 2) Rentable square footage. Make sure there is a clear definition of square footage of your box on which you are paying rent. You should not be paying rent for exterior shopping cart corrals and dumpster bays. 3) Understand the Common Area Maintenance obligations (“CAM”). As an anchor tenant, you are probably responsible for your own roof. Do you want to volunteer to self-manage – particularly the snow removal? Make sure that no capital expenditures are included in CAM. 4) Protected parking area. Confirm that as part of the site plan, the shopping center owners cannot construct buildings, Christmas tree lots, and a temporary amusement facility in a protected parking area for your customers. 5) Protected ingress and egress. There are certain points of entry into the shopping center that have more value to you than others. Make sure those cannot be altered. 6) Prohibited and protected uses. The lease should be clear that the landlord cannot sign a lease with another direct competitor of yours in the same shopping center. You can even extend your protected use to shopping centers that the landlord owns within a two or three mile radius. Also, understand the prohibited uses of the shopping center. 7) Understand your sight lines. Make sure that the landlord cannot construct outlot buildings that would hide your facade and signage from the street. 8) Review the “Continuous Occupancy” clause carefully. Could you “go dark” and continue to pay rent? Sometimes, it is cheaper to pay the rent, and not operate the store if the store is failing. 9) Management fees charged by the landlord may be hidden throughout the lease. Dissect those fees and do not pay twice. As the anchor tenant, you probably should not be paying for certain items such as the management of the property taxes if you do not have your own separate tax identification number. 10) Assignment of the lease. Some day you may sell your location and may want to assign your lease. Review the assignment paragraph carefully and make sure you have, to the best of your ability, some control to assign the lease to an economically qualified assignee.
For any further discussion, please reach out to Kerry Lavelle at klavelle@ lavellelaw.com to schedule an appointment. See our ad on page 22.
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Food Industry News® May 2019
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Whiskeyfest 2019
Primera Technology, one of the world’s leading manufacturers of specialty printers, has recently introduced the LX2000 Color Label Printer. LX2000 is Primera’s fastest-ever desktop color printer. With waterproof labels, it is perfect for the packaging of beer, wine, food and other related industries. It produces labels at speeds of up to 6² per second - about 25% faster than Primera¹s best-selling LX900 Color Label Printer (for comparable print quality). LX2000 is priced at $3995 (MSRP) in the USA and Canada. It is available now from Primera¹s resellers and distributors worldwide.
CLASSIFIEDS Start on page 35
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Food Industry News® May 2019
Eyedrops Stop Glaucoma
Curcumin, the wonder ingredient in turmeric that has anticancer and anti-infl mmatory a properties, could reverse the eye disease glaucoma. Curcumin eye drops can stabilize the problem and even reverse it in its early stages. Medicine is limited in its treatments for glaucoma, an eye problem that affects around 60 million people around the world every year, and 10 percent will eventually lose their sight. But using curcumin eyedrops twice a day stopped the loss of retinal cells within three weeks of starting treatment in lab tests. The researchers also think that the eyedrops could be used to diagnose other conditions. Curcumin has already been found to help prevent cognitive decline such as in Alzheimer’s, as well as some cancers, and it has antiinfl ammatory properties, which suggests it might also be a treatment for heart disease and arthritis. Curcumin is an ingredient in turmeric, a spice that is most commonly used in curries and gives them their yellow coloring.
Meet Mr. Maki: Opening in Streeterville this Spring
The team behind Ramen-San and Sushi-San of Lettuce Entertain You Enterprises will open Mr. Maki at 676 N. St. Clair in Streeterville this spring. The new concept is built around maki rolls and the Japanese combo meal known as teishoku, which became the team’s favorite way to eat during their travels in Japan. Mr. Maki will provide a quick dining experience and tremendous value for those that live and work in the neighborhood. The teishoku sets are a home-style meal commonly found in local eateries throughout Japan, where all the dishes are conveniently served together. At Mr. Maki, each set comes with tempura veggie fries, miso soup and a house salad, plus a choice of a main dish: crispy stir-fry noodles; savory Mr. Maki’s teriyaki and updated takes on classic maki rolls. With Sushi-San’s Master Chef, Kaze Chan, sourcing all of the products and ingredients, guests can expect quality fish and seafood coupled with the team’s creative touches.
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Food Industry News® May 2019
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People Selling The Industry With Cary Miller
This month I am proud to be pictured with this year’s chairman of the Illinois Restaurant Association, Greg Schulson. Greg is the CEO and President of Lunan Corporation and the founder of Burrito Beach LLC and B-Smooth LLC. Lunan Corporation, its subsidiaries and affiliates currently own and operate 47 restaurants in three major markets, Chicago, Las Vegas and Reno. John McKay and Stephen Scatassa are business development representatives for McCloud Services, a leader in integrated pest management solutions in the food supply chain of custody, including health care, hospitality, food distribution, food processing, property management and retail industries. Since 1904 the food industry has trusted and relied on McCloud for pest elimination excellence. You can see the McCloud ad on page 32 of this issue. Discover why local leaders in the independent and chain restaurant world and many food processors and commercial operations use and love McCloud. Michael Sexton is with Sexton Complete Care, a local family owned and operated company serving Chicago areas finest restaurants since 1971. this firm is dedicated to protecting the floors of their customers. By implementing a periodic preventative floor maintenance program, you will protect your capital investment, protect and enhance the image of you business and provide a safe and clean environment for your customers and employees. Periodic preventative floor maintenance should be a legitimate part of your operating budget and is sound business. When you want to project an image of being one of the finest restaruants in town, contact Sexton Complete Care. You may find them in our Buyers Guide under Floor Sales, Service and Installation. David McCarthy is the VP and CFO of MacCARB, a firm specializing in the distribution and service of beverage carbon dioxide (bulk systems & cylinders), nitrogen, helium, and blended gases, along with many industrial gases and products as well. David’s corporate headquarters are located in West Dundee, IL. His firm is proud to service all types of foodservice, food business and food processing accounts in Illinois, Wisconsin, and NW Indiana. MacCARB operates 7 days a week to keep their customer’s beverage gas equipment functioning. They provide service and installations of bulk CO2 tanks and related equipment, gas lines, regulators for high-pressure tanks, nitrogen generators, and other beverage gas equipment. If you’re tired of being treated like a number and want the attention that a family owned business can provide, contact MacCARB today. Jeff Lukas is with Countryside, Illinois based Packaging Resources Inc. Jeff’s firm is a full-service food packaging resource company. Bakeries, quick service restaurants, convenience store chains, food processors and redistributors use their products, tools and knowledge to package and present their food product well. With food delivery and catering numbers accellerating so quickly, this is an important time to upgrade your packaging to insure your food quality is the same, whether it is consumed inhouse or away from your restaurant. For excellent advice and guidance, contact Jeff today. Steve Zatarski is a Business Development Specialist at Midwest Foods, a full service produce vendor located in Chicago. Prior to Steve’s long career at Midwest Foods, he was a chef. Steve says this expertise adds value to his customer relationships by helping them to understand which products are best for their needs. He also has a strong understanding of culinary which also adds value to his customers businesses when requested.
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Food Industry News® May 2019
TRAVEL With Valerie Miller
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DESTINATION: KEY LARGO, FLORIDA Getting There: Fly/Drive - (fly into Miami, approximately a one hour drive to Key Largo) Nonstop flights out of Chicago O’Hare on American, Frontier and United Airlines Key Largo is in the upper Florida Keys and the first Island and town of the Florida Keys to be reached from the Overseas Highway to Key West. The Overseas Highway is a 113-mile highway carrying US Route 1 through the Florida Keys. Key Largo is known as the “Diving Capital of the World”. Christ of the Abyss is one of the most popular diving sites in Key Largo. The 8 ½ foot tall statue of Jesus Christ weighs 4,000 pounds and stands in nearly 25 feet of water. Activities/Tours John Pennekamp Coral Reef State Park - the first underwater park in the U.S., an underground playground offshore which stretches three miles into the Atlantic Ocean and is approximately 25 miles in length. The park contains a portion of the only living coral reef in the continental U.S. Explore by snorkeling, diving, glass-bottom boat tours, kayaking and more. Spiegel Grove - retired Navy Ship, the largest ship sunk to create an artificial reef. It rests on its standard side in 130’ of water. Great shipwreck dive The African Queen - an iconic vessel located in Key Largo made famous in the 1951 movie of the same name starring Humphrey Bogart and Katherine Hepburn. The vessel is available for daily canal and dinner cruises in the Port Largo and Canal area. (Another 1947 famous movie “Key Largo” featured Humphrey Bogart and Lauren Bacall) Theater of the Sea - a marine mammal facility with lagoons and lush tropical gardens & home to dolphins, sea lions, sea turtles, fish, sharks, stingrays, alligators and birds. Interactions include: Swim with the Dolphins and Swim with the Sharks Watersports include - deep sea fishing, glass bottom boat rides jet skiing, kayaking, paddleboard, para-sailing, scuba diving and snorkeling Lodging includes motels, hotels, resorts, condos, vacation homes, RV parks & campgrounds. Top picks include: Key Largo Marriott Beach Resort and Holiday Inn Key Largo just to name a few. My choice – a brand new property, recently opened BAKER’S CAY RESORT Curio Collection by Hilton- Nestled on 13 acres of lush grounds with 200 appointed suites and guest rooms each with its own private balcony overlooking the Gulf of Mexico, surrounding island or nature trails, including 10 spacious suites with private jacuzzis available. Amenities include two outdoor heated swimming pools with waterfall grotto, fitness center, Aveeda treatments at the Green House Salon, Cay 11 Kids Camp for children ages 5-12. Baker’s Cay Resort is located at 97000 Overseas Highway in Key Largo, Florida. For more info visit–www.bakerscay.com Key Largo is a laid back beach town with so much to offer. It is the ideal destination for those who love the water. Check out some of their famous restaurants; Jimmy Johnson Big Chill a waterfront dining and entertainment experience or the The Fish House Restaurant & Seafood Market, a dining landmark for over 30 years. Dine on fresh local seafood and try some of their famous Key Lime Pie. For more info- visitflorida.com or fla-keys.com
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Chocolate Fest Returns to Long Grove, Illinois
The Midwest’s annual homage to the almighty cocoa bean returns to Historic Downtown Long Grove the weekend of May 17 - 19. At the 2019 edition of Chocolate Fest, life’s most delectable cravings will come together with family fun and live music featuring local fan favorites. From chocolate cotton candy to chocolate popcorn, this spring-time extravaganza is most famous for its dynamic selection of chocolatey creations made by the best local chocolate makers. At its core, Chocolate Fest is for chocoholics. Some of the most innovative chocolate-infused cuisine – foods everyone loves made with or dipped in chocolate – are showcased at Chocolate Fest by the area’s leading chocolatiers and chocolate-loving chefs. For more information, visit longgrove.org/festivals/chocolate-fest
Take These Steps Toward Workplace Safety
A safe work environment is essential for a productive workplace. Employees shouldn’t be afraid of getting hurt at work, nor should they fear being punished if they get hurt. Here are some ways to prevent such fears and to show you are concerned for your staff’s well-being: ■ Hold regular safety meetings to emphasize the importance of safety and reinforce safe behaviors. ■ Discuss everything from ergonomics and parking lot safety to operating machinery and driving company cars. ■ Make sure any safety equipment required for a job, such as goggles or wrist braces, is on site and being used. ■ Don’t overwork your employees. Fatigue makes people more accident-prone. ■ Ensure that maintenance and janitorial services are adequate to guarantee a clean and obstacle-free working environment. ■ If someone is injured on the job, review the guidelines and consider instituting new ones to prevent a similar accident from happening again. ■ Encourage staff members to suggest safety improvements. Create a suggestion program just for this purpose.
Dunkin’ Provides Branded Shoes for America to Run On Dunkin’ is joining with Saucony to release a doughnut-themed running shoe to commemorate the Boston Marathon. The sneakers, which are a play on the brand’s tagline “America Runs on Dunkin’,” retail for $120 and come in a shoebox shaped like a pack of Dunkin’s Munchkins doughnut holes. – Adapted from Ad Age
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PepsiCo’s Quaker Oat Beverage PepsiCo has opted to avoid using the term “oat milk” for its newly launched Quaker Oat Beverage range because the firm wants to differentiate the drink from traditional dairy products, said PepsiCo’s Koen Burghouts. “Oats are extremely consumer relevant, so we have very high expectations,” added Burghouts about the three-flavor beverage line. – Adapted from FoodNavigator
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Food Industry News® May 2019
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Taking a regular sauna can have a big impact on our health. It protects against heart disease, lung problems, mental health disorders and, not surprisingly with all that, it helps us live longer. Sauna bathing also helps improve skin conditions, arthritis, headaches and the flu, say researchers from the University of Eastern Finland.
Panda Offers Vegan
Panda Express has launched its first vegan menu items, partly in response to a petition with 230,000 signatures. The new dishes, which include vegetable spring rolls and eggplant tofu, will be available at all 2,000 restaurants. – Adapted from Forbes
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FedEx will start testing a home-delivery robot developed by DEKA Development & Research that will climb stairs and clear curbs to deliver pizza from Pizza Hut, as well as products from several other national retailers. The technology, from a startup created by Segway inventor Dean Kamen, could be modified with coolers and heated boxes to keep food at the ideal temperature. – Adapted from Reuters
Birthplace: Humboldt Park, Chicago. First foodservice job: Garde Manger station, Carmichaels Steakhouse. Favorite food: Grandma’s soulful food, cuisine with history and culture. Worst part of job: Misconception that Mexican cuisine is “cheap”, when it is so labor intensive. Most humorous kitchen mishap: I worked with a dishwasher that was quite the prankster. One time, he thought it was funny to eat all of my poached shrimp for his shift meal. The next day I made “guacamole.” It was really powdered wasabi with pico de gallo. We laughed as he took a giant scoop of it with a chip, and shoved it into his mouth. Favorite food to prepare: Tamales, I get to connect with my grandmother every time I make tamales, despite her not physically being here. She made and sold tamales for 50+ years of her life. What part of the job gives you the most pleasure: My staff, they all are so great, and are the backbone of the kitchen. I value all of our staff, and make sure to mold, inspire, and teach as much as I can so they can always give it their all. It builds character and trust when you go to war with your staff because they know you have their back and they have yours. I love my team, my familia! If you could not be a chef, what would you be and why: I would be a teacher. On a day to day basis, I teach as much as I continue learning. I’ve had many great mentors and teachers, and recognizing that has allowed myself to be a better mentor and continue to learn how to improve everyday whether it is teaching a technique, recipe, or cleaning. Best advice you ever got: “don’t chase money, money will come. do everything from the heart and believe, and life will take care of you” -Carlos Gaytan “value where you come from, because our culture, heritage, and our traditions can always be alive through us, no matter where we live” - My mother, Maria Espinoza Where do you like to vacation: I love to vacation away from everything and sometimes everyone. Recently my wife and I took a vacation with my in-laws to the smoky mountains, and being surrounded by nature and fresh air reminds me of how even if the world might seem a little off at times, the connection with mother nature is pure. What do enjoy most about Food Industry News magazine? It keeps me informed of our industry, and the many talented individuals that we have the opportunity to be a part of.
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Food Industry News® May 2019
Cannabis is a Powerful Cancer Fighter Medical cannabis isn’t just an effective painkiller. It’s also a powerful cancer fighter, tripling survival rates, say researchers who hope it can be introduced into cancer clinics ‘almost immediately.’ Cannabidiol (CBD) has been tested on pancreatic cancer, which is almost untreatable, with chemotherapy achieving just a 7 percent five-year survival rate. But when CBD is added, the survival rate triples. Researchers have so far tested CBD only on laboratory mice, but if similar results can be seen in people, it could be “in use in cancer clinics almost immediately,” said lead researcher Marco Falasca. CBD has limited sideeffects, whereas chemotherapy can cause common reactions such as nausea, vomiting and diarrhea, and the researchers hope that CBD may even reduce the severity of these reactions. The researchers think that CBD could be a major breakthrough in cancer treatment, especially for pancreatic cancer. It’s one of the most aggressive types of cancer and has one of the lowest survival rates. Life expectancy hasn’t improved in around 40 years, the researchers say, because none of the current treatments available can reverse the disease; they can only provide palliative care to improve the patient’s level of pain and discomfort. CBD triggers cell death in breast cancer cells and stops lung cancer cells from growing and spreading.
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Call Today to See How You Can CA$H IN On This Opportunity: (800) Drugs Contaminate Half of U.S. Drinking Water Even if you don’t take prescription drugs, you still might be. Low levels of pharmaceuticals have been discovered in drinking water in Pennsylvania, and researchers estimate that up to half the US population could be exposed. Over-the-counter and prescription drugs, including antibiotics, have been discovered in drinking water from wells supplying homes in the state, say researchers from Penn State’s College of Agricultural Sciences. Up to six pharmaceutical compounds were discovered in some of the samples taken from 26 households with a private well. The most common were the antibiotics ofloxacin and sulfamethoxazole. Although the amounts were tiny, lead researcher Faith Kibuye warned that “even at low concentrations, pharmaceuticals could interact together and influence the biochemical functioning of the human body.” The drugs can get in the water from human waste and from people flushing them down the toilet. Around half the American population gets its drinking water from groundwater aquifers, and 13 million households use private wells for their drinking water. –American Association of Agricultural and Biological
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“Souping” may be edging out juicing as a fasting aid or a cleanse, with companies such as Splendid Spoon and Soupure offering a variety of soups for single-day cleanses or a week of meal replacements. Soups offer savory flavor profiles, less sugar and heartier textures that can make the regimen feel more like a meal, which appeals to consumers who were left hungry by juice cleanses.
According to Technomic, the following limited service chains are family favorites: ■ In-N-Out Burger ■ Raising Cane’s Chicken Fingers ■ Krispy Kreme ■ Carvel Ice Cream ■ Pollo Campero ■ Ben & Jerry’s ■ Jason’s Deli ■ Zaxby’s ■ Jet’s Pizza ■ Fuddruckers
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Food Industry News® May 2019
Nuggets
For a limited time, Nonni’s introduces Limoncello Pistachio Biscotti, which has a zesty, tart lemon flavor with pistachios. Nonni’s Limone Biscotti is a light, refreshing lemon cookie layered with a delicate coating of white icing to create a most unique eating experience and highlight to your day. Perfect for dunking in your favorite beverage, or enjoying with a glass of your favorite light wine.
According to the Red Cross, home fires are the nation’s most frequent disaster, often devastating homes, livelihood and cherished possessions. Just in January and February of this year, Red Cross volunteers across the country responded to almost 11,000 home fires, assisting nearly 33,000 people affected by these fires. A century has passed since Robert Ripley first coined the popular phrase “Believe It or Not,” and to celebrate, Ripley’s released a special collection of its best 100 BIONS – Believe It Or Not Stories. American Airlines has been recognized as the top North America Carrier for best premier economy products on the 2019 TripAdvisor Travelers Choice. A good way to clean your dishwasher is by putting a cup of white vinegar in a dishwasher safe container on the top rack and running an empty load. General Motors is investing $300 million in to Orion township Michigan assembly plant to produce a new Chevrolet Electric Vehicle that will bring 400 new jobs to the Orion Plant. Family owned and operated Love’s Travel Stops & Country Stores (Love’s) is the nation’s leading travel stop network with more than 480 locations in 40 states. For a one of a kind experience, make it a point to Eat & Drink at the LondonHouse Chicago, with stunning views of the
Chicago River, Lake Michigan and the Magnificent Mile. Florida has more than 700 camping grounds with more than 100,000 campsites and with more than 1,250 golf courses; Florida has the most golf courses in the United States. Heinz, Maker of America’s Favorite Ketchup and beloved condiments is turning 150 years young and celebrating with a years’ worth of incredible acts of ketchup. Start your spring cleaning by using the Four Box Method –Put Away/Keep, Donate/Sell, Storage, and Trash. Filling these four boxes is an excellent way to declutter your home. Do it at your own pace. The first ever Brick Safari is coming to Brookfield Zoo May 11, 2019 - Sept. 2019. More than 40 life-size animal sculptures will be swimming, stampeding and flocking their way there this summer, made from millions of Lego bricks. Tornado Alley is most active in spring. While a tornado can occur at any time, they most frequently occur between 3:00 pm and 9:00 pm. Vernors ginger ale was created in 1866 by James Vernor a Detroit Pharmacist and became the first soda pop made in the United States. Use a dryer sheet in your luggage to eliminate odors and keep your bag smelling fresh. It’s also a good idea to place a sheet in a bag of your dirty clothes.
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Our July 24th Shmoozefest will have a panel discussion on “Pivoting Your Business.” Discover how successful restaurateurs are “pivoting” and changing their businesses to adapt to changes in consumer dining habits. No RSVP needed. Free to attend, free food and spirit samples, cash bar. Must be 21 to attend. Moretti’s Edison Park is located 6727 N Olmsted Ave, Chicago, IL 60631 Please visit the following Illinois food companies in the Illinois Pavilion at the 2019 National Restaurant Show in the North Hall:
Wednesday July 24th, Moretti’s Chicago, (Edison Park), 5-8:30 PM Special Guest Speakers: Sam Stanovich of Stanovich Hospitality, Chef Michael Lachowicz, Restaurant Michael George Trois, Jean Banchet Award for Chicago Restaurant of the Year And Sam Sanchez, Partner, Third Coast Hospitality, Moe’s Cantina, John Barleycorn, Old Crow Smokehouse, and an executive from Uber Eats.
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Stop by and see us in BOOTH #7875 at the show or contact our office to learn more about programs and services for IL food businesses to assist you in promoting, marketing, and selling your products both domestic and internationally. For more information on promoting your Illinois based food company, contact: Kim Hamilton Illinois Department of Agriculture
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New York City, New York Maui, Hawaii Oahu, Hawaii Las Vegas, Nevada Orlando, Florida San Diego, California Chicago, Illinois New Orleans, Louisiana San Francisco, California The Island of Hawaii (Big Island), Hawaii –TripAdvisor
Why There’s No Such Thing as a Safe Drug There’s no such thing as a safe drug, as researchers have discovered after uncovering hundreds of unexpected side-effects to most pharmaceuticals on the market today. The anti-epilepsy drug carbamazepine (Tegretol) almost doubles the risk for coronary artery disease, for example, something that wasn’t known until researchers from the Brigham and Women’s Hospital in Boston used computer modeling to discover sideeffects of 900 drugs approved as safe and effective by the US Food and Drug Administration (FDA). There’s a serious flaw in the way we tend to prescrib medicines: the one-disease, one-target approach to drug development don’t follow the inricate changes that occur when the drug is introduced into our complex and interconnected body (Ever listen to those side-effects spoken quickly at the end of TV ads for new drugs? The stuff that unblocks one thing may damage other bodily functions). Most drugs bind to a diseased protein target, but they can also interfere with unintended targets and biological processes. The great majority of drugs are not unique to the single target for which they’ve been developed. They may have many off-target effects—some potentially beneficial, and some adverse. These unexpected side-effects can explain why new drugs that show promise in animal studies fail when they are tested on people, the researchers say.
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How Doctors Get “Nudged” To Prescribe More
If you think your doctor is getting “nudged” by pharmaceutical companies to write more prescriptions, you’re right. Researchers from the University of Pennsylvania School of Medicine monitored the impact of nudges on statin-prescribing, and the techniques of influencing are also used for prescribing antibiotics, cancer screening and the fl u vaccine. They said the techniques achieved a significant increase in the number of prescriptions being written. If you think that we’re suffering with ailments that didn’t exist a 150 years ago, you’re partially right. Infectious diseases included tuberculosis, pneumonia, and epidemics of scarlet fever, smallpox and typhoid. As a result, heart failure following infection was another common cause of death, but not because it was the degenerative disease we have today. Cancers and coronary artery disease were rare (2%) of deaths in 1880.
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Food Industry News® May 2019
CIA Works with U.S. Air Force to “Aim High” in Feeding its Service Members
Building on the success of an initiative that launched in 2018, The Culinary Institute of America’s partnership with United States Air Force foodservice operations is really taking off. Through the college’s consulting division, the CIA has been working with the Air Force to improve both the taste and health value of the food our nation’s airmen and women eat. A consulting team con- Chef Lisa Brefere of the CIA Consulting team presents healthy breakfast options at a Unites States Air Force dining facility at Robins Air Force Base in sisting of former CIA fac- Georgia. The Culinary Institute of America is working with USAF foodservice ulty members, along with operations to improve both the taste and health value of the food served to alumni chefs and dieti- service members. (Photo credit: CIA/Corrie Clark) tians, has been working closely with the Air Force’s foodservice team. They analyzed and revised more than 700 recipes, created a new 28-day meal plan, and elevated serving stations at facilities to provide fresher, healthier, and more contemporary dining options. For the program’s second phase, CIA Consulting will be working with the Air Force Club team to begin offering healthier foods in off-duty locations as well. “I was jumping for joy as if I had hit the lottery with good, clean food,” said Airman Elizabeth Jackson after eating at the revamped Aragon Dining Facility at Peterson Air Force Base in Colorado Springs, CO. “Nutrition is such a big, big thing when it comes to health and longevity and quality of life. Please make this permanent.” Upgraded menus incorporate more bean, whole grain, and vegetable options, and include specialty salads, wraps, and breakfast grain bowls. Through the first year of this partnership, the CIA has trained 150 service members and civilian foodservice managers at American air bases in the United States, Germany, and Japan.
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Chef Christopher Suzuki Joins Team at SX Sky Bar
SX Sky Bar, the new two-floor lounge and nightclub concept adjacent to the recently transformed Hotel Essex, Oxford Capital Group’s latest luxury lifestyle hotel along the Cultural Mile, announces the appointment of Christopher Suzuki as chef de cuisine. Suzuki oversees menu creation, staffing, training, and product execution at the soon-to-open upscale lounge. Growing up in Los Angeles, Suzuki first experienced the joy of cooking for others on visits to his grandmother’s home in Northern California. He would watch in wonderment as she cooked large-scale family meals on her own and was soon inspired to start cooking for his family as well. The food diversity in LA continued to motivate Suzuki to pursue a culinary career, which he officially kicked off in 2007 working as a lead line cook at JeanGeorges Steakhouse—a formative role in which he honed his technique and flair and further envisioned his culinary path. Suzuki has since worked in a variety of restaurants in California, Arizona, and beyond. Rising to a challenge in 2012, he took on the executive chef position at Atlas Bistro in Scottsdale, AZ, where he stayed for two years before starting his own restaurant—Chef to Table— and delving into restaurant consulting. Suzuki has been lucky enough to cook around the world, opening a total of 12 restaurants, catering two Super Bowls, and serving as a private chef on a yacht sailing throughout the Mediterranean. Most recently, Suzuki served as sous chef at Oxford’s London House Chicago. Suzuki brings a playful and approachable menu to SX Sky Bar, serving light, shareable plates and sushi with Californian and Asian flavors – shown in dishes such as the Baby Beet & Grain Salad, a twist on bagels and lox made with roasted heirloom beets, forbidden black rice, toasted farro, smoked salmon, lemon and dill crème fraîche, and an everything bagel crumble, and a Tuna Poke Roll crafted with bigeye tuna, avocado, cucumber, jicama, and poke sauce. Suzuki’s refined bites pair with a thoughtful selection of craft cocktails. The bi-level, bar, lounge, and nightclub provides the opportunity to experience the space in a different way depending on when guests visit. During the day, the lavish, yet whimsical interiors offer sun-lit spaces at which to enjoy lunch and dinner. In the spring and summer, the floor-to-ceiling windows retract for open and airy al fresco dining overlooking Grant Park. After sunset, guests can enjoy craft cocktails in illuminated, intimate lounge areas, and can revel on a tech-inspired dance floor.
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The Chicago Department of Aviation, along with Mayor Rahm Emanuel and airline officials, celebrated the groundbreaking for the $1.2 billion Terminal 5 expansion at O’Hare International Airport. The first phase of the project, scheduled to be complete by 2021, will add about 350,000 square feet to the 25-year-old terminal. New passenger amenities, lounges, concessions and more gates will be added to Terminal 5 as a result. Specific improvements set to debut in 2021 include: ■ 25 percent more aircraft parking space, in the form of 10 new gates, which will better suit large aircraft and reduce delays; ■ 75 percent more passenger amenity space, which will accommodate 15 new dining and retail establishments; ■ 70 percent more premium lounge space, including a new Delta Sky Club, and ■ Six new security lanes and improved immigration facilities. When the new gates have been completed, Delta Air Lines will move its operations from Terminal 2 to the expanded Terminal 5 -- allowing the carrier to consolidate its operations with its Sky Team alliance partners. By the following year, in 2022, a state-of-the-art baggage-handling system, including baggage ID, will replace the 25-year-old system that’s currently in place. A phased construction and rollout should minimize disruption to operations. – meetings-conventions.com
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Casa Nostra Bakery Launches New Rustic Products
Casa Nostra Bakery, a locally-based, family-owned wholesale bakery, has launched a new artisan bread line, which includes a rustic sourdough product. Casa Nostra moved to Illinois from Italy in 1976. The bakery is an authentic source for some of the best Italian bread in the Chicagoland area. The product originates from an old-family traditional recipe. It’s handmade with a 28-hour fermentation that delivers an open-cell structure with a slight fermentation tang. You can find the owner, Mike Florio, in the back baking the bread still. He states: “The rustic sourdough ensures excellent flavor and a pronounced mouth-feel. Our products are very unique because they are all handmade, in the traditional style, which really delivers the customer a distinctive bite and chew.” To check them out in person, they will be exhibiting at the National Restaurant Association show so be sure to visit their booth if you’re attending. You will surely be greeted by warm, crisp smelling Italian bread.
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Costco Puts Focus on Culture Costco continues to grow in the age of digital shopping with a business model that wins customer loyalty and a culture that keeps its global workforce of 243,000 employees happy, co-founder and past CEO Jim Sinegal said. “Culture is not the most important thing in the world, it’s the only thing,” he said. – Adapted from Inc online
Even when the market tanks, businesses that invest in entertainment do well. –Kiplinger
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Pictured here are Niki and Bill Koliopoulos along with Louie Toutas. Craving Gyros is a neighborhood staple in downtown Lake Zurich, IL. Owned and operated by husband and wife team Bill and Niki Koliopoulos, the restaurant has a throwback vibe with the red, white and black décor. The menu includes all your fast food favorites of hot dogs, burgers, beef, gyros, sausage and salads. But one item that Bill says is the specialty of the house is the ”Chicken Gyros” sandwich topped with honey mustard sauce, lettuce and tomato. Of course if you want it the traditional way with tsatski sauce, it can be served that way too. Dinners include pork or chicken Shish Kebob served with salad, fries and pita. These are the go- to places that you keep coming back to because they have so much to offer and the food is so good. Craving Gyros is located at 2 E. Main St. in Lake Zurich, Illinois. Open Monday – Saturday from 11:00 am to 8:00 pm. Closed on Sunday.
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There are a large variety of POS solutions making their way into the market. Here are a few things to look for to help sort through these options and get the perfect match for your concept: 1. Put together a list of needed features – Putting together a list of features that are necessary to your restaurant’s concept will help narrow the field of POS offers. For instance, you may be a catering concept in addition to your in-house restaurant dining services. This would mandate a schedule that will enable you to order weeks in advance. “Future Orders” would be a must on your list of needed services. 2. Legacy or CloudBased? – The idea of iPad/Android cloudbased POS systems has entered the market and continues to grow. These systems add value by minimizing equipment and making data/ updates more fluent. They are more easily accessible for stores with multiple locations. On the downside, the local data storage offered by a Legacy system has been shown to be more reliable and offers a greater featureset. A recent alternative, hybrid POS solutions, combines both the reliability of Legacy and convenience of Cloud. 3. Assess ongoing support – Now that a great system has been selected, it’s important to make sure the company offers ongoing support to ensure the system contin-
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Food Industry News® May 2019
Food Industry News Advertiser Booth Numbers
Be sure to take this handy list with you to this year’s NRA Show, to make it easy for you to visit the Food Industry News advertisers. These are great companies who want to do business with you. Please stop by and tell them we sent you!
AlGelato Chicago ..................................7977 Big Sky Franchise Team .....................11518 Chicago Booth Manufacturing ..............3285 Columbus Vegetable Oils .....................7874 D & S Trucks / Mitsubishi Fuso ..............812 DCI / Hotshot .......................................1857 Devanco Foods ....................................7970 E.Formella ............................................7969 Eli’s Cheesecake ...................................1624 FlatTech ...................................................... 3088 Gonnella Baking Company ...................9947 www.mccloudservices.com 800-332-7805
S N O I T AUC
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Henny Penny Foodservice Solutions Inc. ..4023 Hoshizaki America (Empire Cooler) ......6212 Illinois Department of Agriculture ........7975 Instantwhip Foods ................................3824
Full Service Experienced ● Professional ● Fully Licensed ●
Kronos Foods Corp. .............................6245
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Call Now For More Info
(630) 800-3321 The Local Auction Company, Inc
Pizza dough from Gonnella ensure that whether you’re serving up classic pizza or artisanal neopolitan pizzas, you’ll get authentic Italian baking easier than ever! Contact Gonnella today; see their ad on page 15 of this issue.
These Oils Are Healthy Cooking Additives
Citrus oils: Bergamot, grapefruit, lemon, lime and wild orange oils, which are great in drinks or as a replacement for zest in recipes (4 to 5 drops is equivalent to zesting an entire piece of fruit). Herbs: Basil, cilantro, marjoram, oregano, rosemary and thyme oils, can easily be substituted in recipes that call for dry or fresh herbs. www.thelocalauctioncompany.com Mint: The cool, refreshing flavors of peppermint and spearmint go well with lamb and enliven salads, tea and other drinks. They also combine well with chocolate to create interesting desserts. Florals: Lavender and geranium are the most popular floral oils in LESS WASTE • GREAT TASTE recipes, particularly in baking and ALL NATURAL • FRESH chocolate. PURE • MADE LOCALLY Spices: This category encompasses ASK YOUR DISTRIBUTOR black pepper, cassia, cinnamon, 773-731-8787 coriander seed, clove, fennel and ginger oils, all of which can be used to flavor meat, vegetables and sweet dishes.
REQUEST DANISH MAID
DANISH MAID BUTTER COMPANY
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Grecian Delight ......................................812
MunchAdo ...........................................6228 Neil Jones Food Company ....................8175 Olympia Food Industries ......................7237 Packaging Resources, Inc ......................122 Palazzolo Artisan Dairy ........................8013 POSitouch ............................................7050 Sammic ................................................3672 Thunderbird Food Machinery ...............3646 Rational USA ........................................4260 Stoelting ...............................................4413 Thai Trade Center-Chicago ...................8427 TriMark .................................................3657 V. Formusa ...........................................7862 Vienna Beef ..........................................6624
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Food Industry News® May 2019
ACCOUNTANTS Chamlin P C .................................................... ACCOUNTING FIRMS Parhas & Associates ......................... Page 22 Sassetti Certified Public Accountants Page 41 ADVERTISING Food Industry News ........................................ AIR COFFEE ROASTERS Java Master International................................ AIR CONDITIONING-SYSTEMS CLEANING Olympia Maintenance ..................................... AIR FILTERS-SALES & SERVICE Olympia Maintenance ..................................... APPETIZERS Via Pizzeria 1 2 3 ............................................ ARCHITECTS Dearborn Architects ........................................ Sarfatty Associates ......................................... ASIAN FOOD PRODUCTS Kikkoman Sales USA ...................................... ASSOCIATIONS ACF Chicago Chefs .......................... Page 08 Illinois Restaurant Association .......... Page 40 GARA .............................................................. ASSOCIATIONS & TRADES For the Love of Chocolate FoundationPage 41 Illinois Department of Agriculture ...... Page 25 Illinois Food Retailers...................................... ATM MACHINES Meirtran ATM..................................... Page 41 ATTORNEYS Scharf Banks Marmor ..................................... Tabahi Law ...................................................... AUCTION COMPANIES The Local Auction Company ............. Page 32 AWNINGS & CANOPIES Chesterfield Awnings ........................ Page 29 AWNINGS - SALES & SERVICE Thatcher Oaks Awnings .................... Page 06 BAGS-CUSTOM PRINTED Bulldog Packaging .......................................... BAKERS-WHOLESALE Eli’s Cheesecakes............................. Page 47 Gonnella Baking Co .......................... Page 15
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847-583-8800 708-430-4545 708-406-8616 847-699-3300 224-848-2070 708-344-0344 708-344-0344 847-727-6200 312-939-3838 847-920-1100 630-954-1244 872-256-CHEF 312-787-4000 847-824-6941 773-972-1927 217-782-5809 800-624-6712 815-874-7786 312-662-4897 847-260-8182 630-688-6824 312-666-0400 630-833-5700 630-458-1152 773-736-3417 312-733-2020
CLASSFIEDS and DIRECTORY OF SERVICES
Lezza Spumoni & Desserts............... Page 26 Ideal Bakery .................................................... Il Mulino di Valenzano Bakery ......................... JR Dessert Bakery .......................................... Milano Baking Company ................................. BAKERY & DESSERT CONSULTING Sweet Bee....................................................... BAKERY EQUIPMENT MGM Industries............................................... BAKERY-PRODUCTS Instantwhip Chicago.......................... Page 42 Central Baking Supplies.................................. BAKLAVA Libanais Sweets .............................................. BANNERS & POSTERS Accurate Printing............................................. BAR CONSULTANTS Chicago Bar Shop ........................................... BAR MANUFACTURING & DESIGN Chicago Bar Shop ........................................... BAR STOOLS Chicago Booth .................................. Page 23 Waco Manufacturing ....................................... BAR SUPPLIES Ramar Supply Co.............................. Page 26 Alfa Restaurant Supply ................................... BBQ SAUCE Ken’s Foods .................................................... BEEF New S B L Inc ................................... Page 20 BEVERAGE DISPENSING-EQUIPMENT United Fast Food & Beverage......................... BEVERAGE PROGRAMS Brew Smart Beverage ..................................... BEVERAGES Lifestyle Beverages......................................... BOOTHS Chicago Booth .................................. Page 23 Waco Manufacturing ....................................... BOOTHS-UPHOLSTERERS Chicago Booth .................................. Page 23 BOX COMPANIES-CORRUGATED Wertheimer Box ................................ Page 43 BRANDING-LICENSE OPPORTUNITIES Los Comales Licensing ..................... Page 44
708-547-5969 773-631-6897 847-671-5216 773-465-6733 800-495-BUNS 847-828-4812 847-814-7715 800-933-2500 312-243-0888 847-329-5060 708-824-0058 312-473-2277 312-473-2277 773-378-8400 312-733-0054 708-233-0808 773-588-6688 800-633-5800 773-376-8280 847-616-0711 847-437-5757 630-941-7000 773-378-8400 312-733-0054 773-378-8400 312-829-4545 773-457-1784
BREAD & ROLLS Gonnella Baking Co .......................... Page 15 Fausto’s Bakery .............................................. Ideal Bakery .................................................... Il Mulino di Valenzano Bakery ......................... BROILERS & STEAMERS EmberGlo-A Division of Midco Int’l.................. BURGLAR ALARM SYSTEMS Alarm Detection Systms Inc ............................ BUTCHER BLOCK WOOD TABLES RestaurantWoodTables.com ........................... BUTTER-CLARIFIED Danish Maid Butter Co ...................... Page 28 BUTTER-PREPORTIONED-WHIPPED Danish Maid Butter Co ...................... Page 28 BUYING GROUPS/CO-OPS GARA .............................................................. CALAMARI Fisherman’s Pride ............................. Page 48 CANNOLI & CANNOLI PRODUCTS Lezza Spumoni & Desserts............... Page 26 CARRY OUT PACKAGING Bulldog Packaging .......................................... CASH AND CARRY OUTLETS Angelo Caputo’s Fresh Markets........ Page 13 CASH REGISTERS & SUPPLIES Schmaus Cash Register & POS ..................... CATERING-VEHICLES DCI Central ....................................... Page 23 CCTV SYSTEMS Alarm Detection Systems Inc .......................... CHAIRS & FURNISHINGS Vista Chair ...................................................... CHAIRS-COMMERCIAL Chicago Booth .................................. Page 23 Waco Manufacturing ....................................... CHARCOAL Charcoal Supply Company ............................. CHEESECAKES Eli’s Cheesecakes............................. Page 47 CHICKEN-PROGRAMS FSI/Foodservice Solutions .............................. CHILI Bistro Soups (Div of Vienna Beef) ..................
312-733-2020 847-338-6446 773-631-6897 847-671-5216 773-604-8700 630-844-5318 773-599-6200 773-731-8787 773-731-8787 847-824-6941 800-543-2110 708-547-5969 630-458-1152 630-514-1338 847-675-6066 800-468-7478 630-844-5318 773-253-4883 773-378-8400 312-733-0054 312-642-5538 773-736-3417 847-719-6088 773-278-7800
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CHOCOLATES Dessert Concepts ........................................... CLASSIFIED ADVERTISING Food Industry News ........................................ CLEANING PRODUCTS SuperClean ..................................................... CO-PACKERS T F Processors................................................ COCKTAILS Puerto De Indias Gin....................................... COFFEE Farmer Brothers Coffee .................................. COFFEE & TEAS Royal Cup Coffee.............................. Page 21 Brew Smart Beverages ................................... COFFEE ROASTERS Tec Foods Inc.................................... Page 24 Java Breeze .................................................... Java Master International................................ Tugboat Coffee ............................................... COLD BREW COFFEE & TEA Brew Smart Beverage ..................................... COLD STORAGE Perishable Distribution Solutions ...... Page 17 COLD STORAGE-PORTABLE Portable Cold Storage..................................... COMBI-STEAMERS Rational USA................................................... CONSTRUCTION COMPANIES Walter Daniels Construction ............. Page 40 CONSULTING & DESIGN A D E Foodservice Equipment ........................ CONTRACT LABOR SERVICES Atlas Employment Services .............. Page 05 CONTRACT MANUFACTURING Bistro Soups (Div of Vienna Beef) .................. COOKING EQUIPMENT Ramar Supply Co.............................. Page 26 CORNED BEEF-FRESH Eisenberg-Kelly Corned Beef............ Page 03 Vienna Beef ...................................... Page 12 CORPORATE GIFTS Vienna Beef ...................................... Page 12 CPA FIRMS Sassetti Certified Public Accountants Page 41
773-640-4727 847-699-3300 847-361-0289 847-709-2600 305-934-0803 888-542-9298 630-254-3365 847-437-5757 773-638-5310 773-235-9356 224-848-2070 630-390-6613 847-437-5757 888-491-1641 800-535-2445 888-320-7274 773-775-0170 630-628-0811 847-671-1557 773-278-7800 708-233-0808 773-588-2882 773-278-7800 773-278-7800 708-406-8616
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Page 34 CRAFT BEVERAGES Deutsch Family Wine & Spirits.......... Page 46 708-687-9870 DAIRY-PRODUCTS Instantwhip Chicago.......................... Page 42 800-933-2500 New Dairy ......................................... Page 04 312-421-1234 DELI-MEATS Greenridge Farms ........................................... 847-434-1803 DELIVERY-VEHICLES DCI Central ....................................... Page 23 800-468-7478 DEMO SERVICES-FOOD & BEVERAGE Custom Merchandising Services .................... 630-814-3679 DESSERTS Algelato Chicago ............................... Page 14 847-455-5355 Eli’s Cheesecakes............................. Page 47 773-736-3417 Dessert Concepts ........................................... 773-640-4727 Sweet Bee....................................................... 847-828-4812 DESSERTS-WHOLESALE Lezza Spumoni & Desserts............... Page 26 708-547-5969 DIGITAL MARKETING Munch Ado ...................................................... 312-694-5942 DIRECT MAIL PROGRAMS Food Industry News ........................................ 847-699-3300 630-205-6667 Ontime Envelopes and Printing ...................... DIRECTV All Sports Direct .............................................. 630-918-3000 DUCT CLEANING Enviromatic Corp of America ............ Page 19 800-325-8476 Olympia Maintenance ..................................... 708-344-0344 EGGS KLM Sales & Marketing .................... Page 40 310-245-7703 312-738-2228 Meadowbrook Egg & Dairy Company ............. ELECTRIC & GAS STEAMERS EmberGlo-A Division of Midco Int’l.................. 773-604-8700 ELECTRICAL REPAIR & MAINTENANCE Mackay Heating & Mechanical.......... Page 08 847-381-0448 EMPLOYMENT ATTORNEYS Rob Bernstein - Laner Muchin ........................ 312-342-7778 ENERGY BROKER 630-817-3164 Century Energy Solutions ................. Page 22 ESPRESSO-CAPPUCCINO MACHINE PROGRAMS Brew Smart Beverage ..................................... 847-437-5757 ETHNIC BREADS-ROLLS & PASTRIES Ideal Bakery .................................................... 773-631-6897 ETHNIC FOODS Kikkoman Sales USA ...................................... 630-954-1244 FACILITY SERVICES 630-543-3666 Cintas Corporation .......................................... FAUCETS Faucet Shoppe The .......................... Page 23 773-478-3890 FILTERS-EXHAUST SYSTEMS Olympia 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 Fox Valley Fire & Safety.................... Page 42 847-695-5990 FIRE-EXTINGUISHERS Henrichsen’s Fire & Safety Equipment ........... 800-373-9714 FIRST AID-EQUIPMENT & SUPPLIES Affirmed Medical Service ................................ 847-322-9185 FLATBREADS 847-364-1010 Grecian Delight Foods .................................... FLOOR TILE & GROUT CLEANING Enviro-Master Chicago North.......................... 847-305-2990 FLOORS-ALL TYPES Mike’s Hardwood Flooring .............................. 773-640-7488 FLOORS-SALES-SERVICE & REPAIR Sexton Complete Care.................................... 800-827-1126 FOOD & ALCOHOL SAFETY TRAINING 772-502-5262 Santa Lucia Food Safety Training ................... FOOD DISTRIBUTORS Angelo Caputo’s Fresh Markets........ Page 13 630-514-1338 Christ Panos Foods .......................... Page 45 630-735-3200 Cugini Distribution ............................. Page 25 708-695-9471 Dearborn Wholesale Grocers MktplacePage 19 773-487-5656 847-228-7070 Devanco Foods ................................. Page 27 Olympia Food Industries ................... Page 17 847-349-9358 Tec Foods Inc.................................... Page 24 773-638-5310 86 Foodservice ............................................... 773-523-8861 Alfa Restaurant Supply ................................... 773-588-6688 Anichini Brothers ............................................. 312-644-8004 Chef’s Quality Meats ....................................... 708-333-0880 GFS Distribution.............................................. 800-968-6391 Grecian Delight Foods .................................... 847-364-1010 Kronos Foods.................................................. 800-621-0099 FOOD EQUIPMENT MANUFACTURERS Sammic Corp .................................................. 224-307-2232 FOOD PLANT RENTAL Gung Ho............................................ Page 08 708-369-8159 FOOD PRODUCTS Devanco Foods ................................. Page 27 847-228-7070 Olympia Food Industries ................... Page 17 847-349-9358 Tec Foods Inc.................................... Page 24 773-638-5310
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foodindustrynews.com 847-364-1010 Grecian Delight Foods .................................... Neil Jones Food Company.............................. 800-543-4356 FOODSERVICE EQUIP REP & MAINTENANCE Restaurant Handyman .................................... 847-232-4474 FOODSERVICE EQUIPMENT Thunderbird Food Machinery ............ Page 28 866-451-1668 Losurdo Inc ..................................................... 630-833-4650 MGM Industries............................................... 847-814-7715 Rational USA................................................... 888-320-7274 FOODSERVICE EQUIPMENT & SUPPLIES Alfa Restaurant Supply ................................... 773-588-6688 FOODSERVICE EQUIPMENT-REPAIR Mackay Heating & Mechanical.......... Page 08 847-381-0448 CSI - Coker Service Inc .................................. 888-908-5600 Cobblestone Ovens ........................................ 847-635-0172 General Parts Group ....................................... 630-595-3300 United Fast Food & Beverage......................... 847-616-0711 FOODSERVICE- LAYOUT & DESIGN A D E Foodservice Equipment ........................ 630-628-0811 Losurdo Inc ..................................................... 630-833-4650 Sarfatty Associates ......................................... 847-920-1100 FOODSERVICE-EQUIPMENT PARTS CSI - Coker Service Inc .................................. 888-908-5600 Cobblestone Ovens ........................................ 847-635-0172 FOODSERVICE-SUPPLIES Ramar Supply Co.............................. Page 26 708-233-0808 FRANCHISE-CONSULTANTS Big Sky Franchising ........................................ 855-824-4759 FREEZER & REF TRAILER RENTAL/LEASING Portable Cold Storage..................................... 800-535-2445 FREEZERS-ALL TYPES Custom Cooler & Freezer ................. Page 28 630-879-3131 FRESH CUT FRY EQUIPMENT Sammic Corp .................................................. 224-307-2232 FRIED CHICKEN BREADING MIX House-Autry Mills ............................................ 847-770-7510 FRYERS FSI/Foodservice Solutions .............................. 847-719-6088 FURNITURE/FIXTURES/DESIGN Vitro Seating Products .................................... 800-325-7093 GAMING TERMINALS Aces Up Gaming ............................................. 773-209-4800 GELATO Algelato Chicago ............................... Page 14 847-455-5355 Palazzolo’s Artisan Dairy .................. Page 43 800-4GE-LATO GELATO EQUIPMENT & SUPPLIES Palazzolo’s Artisan Dairy .................. Page 43 800-4GE-LATO GENERAL CONTRACTORS 773-775-0170 Walter Daniels Construction ............. Page 40 GIARDINIERA Authentic Brands............................... Page 06 708-749-5430 E Formella & Sons ............................ Page 31 630-873-3208 V Formusa Company ...................................... 847-813-6040 GIN Puerto De Indias Gin....................................... 305-934-0803 GLYCOL REFRIGERATION SYSTEM & REPAIR Mackay Heating & Mechanical.......... Page 08 847-381-0448 GOURMET FOODS 312-421-1234 New Dairy ......................................... Page 04 GREASE REMOVAL SERVICE Kaluzny Bros Inc ............................................. 815-744-1453 GREASE TRAP PUMPING SERVICE Tierra Environmental......................... Page 08 888-551-1998 Kaluzny Bros Inc ............................................. 815-744-1453 GREASE-EXHAUST CLEANING Enviromatic Corp of America ............ Page 19 800-325-8476 Olympia Maintenance ..................................... 708-344-0344 GREEK FOOD PRODUCTS Devanco Foods ................................. Page 27 847-228-7070 Olympia Food Industries ................... Page 17 847-349-9358 Grecian Delight Foods .................................... 847-364-1010 Kronos Foods.................................................. 800-621-0099 GYROS Devanco Foods ................................. Page 27 847-228-7070 Olympia Food Industries ................... Page 17 847-349-9358 Grecian Delight Foods .................................... 847-364-1010 Kronos Foods.................................................. 800-621-0099 HAMBURGER PATTY MANUFACTURER Devanco Foods ................................. Page 27 847-228-7070 HANDYMAN SERVICES Restaurant Handyman .................................... 847-232-4474 HEALTH INSURANCE Gallagher .......................................... Page 24 630-285-3686 HEATING & AIR CONDITIONER SERVICE & REP Mackay Heating & Mechanical.......... Page 08 847-381-0448 Mechanical 24 ................................................. 847-987-9738 HOOD & DUCT CLEANING Hoodz of Schaumburg ...................... Page 29 847-620-2608 HOOD EXHAUST & FAN CLEANING Enviromatic Corp of America ............ Page 19 800-325-8476 Olympia Maintenance ..................................... 708-344-0344 HOOD SYSTEMS-FIRE Henrichsen’s Fire & Safety Equipment ........... 800-373-9714 HOT DOGS Authentic Brands............................... Page 06 708-749-5430
Food Industry News® May 2019
Eisenberg-Kelly Corned Beef............ Page 03 773-588-2882 Vienna Beef ...................................... Page 12 773-278-7800 773-277-3095 Crawford Sausage .......................................... Red Hot Chicago............................................. 800-249-5226 HOT SAUCE US Hot Sauce Inc ............................. Page 02 630-762-8880 HUMAN RESOURCES ADP................................................................. 847-507-4210 HUMMUS & SPREADS Grecian Delight Foods .................................... 847-364-1010 HVAC REPAIR & MAINTENANCE Restaurant Handyman .................................... 847-232-4474 ICE CREAM Algelato Chicago ............................... Page 14 847-455-5355 Chocolate Shoppe Ice Cream ........... Page 30 608-221-8640 Homer’s Gourmet Ice Cream ............ Page 21 847-251-0477 Instantwhip Chicago.......................... Page 42 800-933-2500 Palazzolo’s Artisan Dairy .................. Page 43 800-4GE-LATO ICE CREAM EQUIPMENT REPAIR & SUPPLY Kool Technologies ........................................... 630-483-2256 ICE CREAM-YOGURT Instantwhip Chicago.......................... Page 42 800-933-2500 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 19 312-733-3900 ICE SCULPTURES Artbelowzero.net ............................................. 847-746-3673 ICE-MAKING EQUIPMENT/REPAIR & SERVICE Mackay Heating & Mechanical.......... Page 08 847-381-0448 INSURANCE Cacciatore Insurance ........................ Page 10 312-259-8200 Society Insurance ............................. Page 02 888-576-2438 Caro Insurance Services................................. 708-745-5031 Concklin Insurance Agency............................. 630-268-1600 ISU Northwest Insurance Services ................. 888-366-3467 INSURANCE SERVICES Gallagher .......................................... Page 24 630-285-3686 INSURANCE-INDUSTRIAL & COMMERCIAL Cacciatore Insurance ........................ Page 10 312-264-6055 INTERIOR DESIGNERS Sarfatty Associates ......................................... 847-920-1100 INTERNET ADVERTISING Food Industry News ........................................ 847-699-3300 INVENTORY CONTROL SYSTEMS BevSpot .......................................................... 617-658-3123 ITALIAN BEEF Authentic Brands............................... Page 06 708-749-5430 Devanco Foods ................................. Page 27 847-228-7070 Serrelli’s Foods ................................. Page 21 877-385-BEEF Grecian Delight Foods .................................... 847-364-1010 Red Hot Chicago............................................. 800-249-5226 ITALIAN FOOD SPECIALTIES E Formella & Sons ............................ Page 31 630-873-3208 ITALIAN SAUSAGE Devanco Foods ................................. Page 27 847-228-7070 Anichini Brothers ............................................. 312-644-8004 JANITOR-SUPPLIES Ramar Supply Co.............................. Page 26 708-233-0808 JAPANESE-FOOD PRODUCTS Kikkoman Sales USA ...................................... 630-954-1244 JUICERS-FRUIT & VEGETABLES Berkel Midwest................................................ 800-921-9151 KEYLESS ACCESS CONTROL Alarm Detection Systems Inc .......................... 630-844-5318 KITCHEN FLOOR & WALL CLEANING Enviro-Master Chicago North.......................... 847-305-2990 KITCHEN-EXHAUST SYSTEMS/CLEANING Enviromatic Corp of America ............ Page 19 800-325-8476 Olympia Maintenance ..................................... 708-344-0344 LAW FIRMS Lavelle Law ....................................... Page 22 847-705-7555 LINEN SUPPLY & RENTAL SERVICE Cosmopolitan Textile ....................................... 773-254-6100 Mickey’s Linen ................................................ 773-545-7211 LIQUOR Puerto De Indias Gin....................................... 305-934-0803 LIQUOR & SPIRITS Deutsch Family Wine & Spirits.......... Page 46 708-687-9870 LIQUOR-WHOLESALE Peerless Liquors ............................................. 773-378-3908 LOGISTICS COMPANIES Perishable Distribution Solutions ...... Page 17 888-491-1641 MAILING PROGRAMS On Time Printing ............................................. 708-544-4500 MANUFACTURERS REPRESENTATIVES Vicki Righeimer & Associates ......................... 847-899-8146 MARKETING PARTNERSHIPS Dinova Inc ......................................... Page 09 630-487-9119 MAYONNAISE Columbus Vegetable Oils.................. Page 07 773-265-6500 MEAT PROCESSING EQUIP SALES & SERVICE Berkel Midwest................................................ 800-921-9151
MEAT-ORGANIC-NATURAL-ABF Fox Deluxe Stap ............................................. MEAT-SMOKED Nueske Applewood Smoked Meats ................ MEAT-WHOLESALE Angelo Caputo’s Fresh Markets........ Page 13 Devanco Foods ................................. Page 27 KLM Sales & Marketing .................... Page 40 New S B L Inc ................................... Page 20 Anichini Brothers ............................................. Chef’s Quality Meats ....................................... Fox Deluxe Stap ............................................. Grant Park Packing ......................................... International Meat Company ........................... MEATBALLS Authentic Brands............................... Page 06 MEDICAL SUPPLIES Affirmed Medical Service ................................ MEDITERRANEAN FOODS Olympia Food Industries ................... Page 17 Grecian Delight Foods .................................... MENU PRINTING Ontime Envelopes and Printing ...................... MENUS On Time Printing ............................................. MENUS-CUSTOM PRINTED Accurate Printing............................................. MEXICAN FOODS Los Comales Licensing ..................... Page 44 MILK Instantwhip Chicago.......................... Page 42 MINI PASTRIES Ideal Bakery .................................................... NATURAL FOOD PRODUCTS Greenridge Farms ........................................... OILS & FATS-COOKING Columbus Vegetable Oils.................. Page 07 OILS & SHORTENING Columbus Vegetable Oils.................. Page 07 Chef Mac Culinary Cooking Oils ..................... OILS & VINEGAR Pastorelli Foods .................................Page 11 OILS-COOKING/BULK Columbus Vegetable Oils.................. Page 07 OLIVE OILS Columbus Vegetable Oils.................. Page 07 ONLINE ORDERING PLATFORM Munch Ado ...................................................... ORGANIC FOODS Pastorelli Foods .................................Page 11 ORGANIC MEAT & POULTRY Fox Deluxe Stap ............................................. OVEN REPAIR & MAINTENANCE Mackay Heating & Mechanical.......... Page 08 OVENS-SALES & SERVICE Cobblestone Ovens ........................................ MGM Industries............................................... PACKAGING -ALL TYPES Packaging Resources ....................... Page 04 PACKAGING MATERIALS Barrington Packaging Systems ......... Page 16 PACKAGING SPECIALISTS Wertheimer Box ................................ Page 43 PACKAGING SYSTEMS Barrington Packaging Systems ......... Page 16 PAINTING & HANDYMAN SERVICES Restaurant Handyman .................................... PANCAKE-BATTER & MIX Tec Foods Inc.................................... Page 24 PAPER-PRODUCTS Ramar Supply Co.............................. Page 26 PARTY-FAVORS & SUPPLIES Ramar Supply Co.............................. Page 26 PASTA-FRESH AND FROZEN Cugini Distribution ............................. Page 25 Pastafresh Home Made Pasta ........................ PASTRY CONSULTING Sweet Bee....................................................... PATIO ENCLOSURES Thatcher Oaks Awnings .................... Page 06 PATTY MACHINES/FOOD FORMERS Berkel Midwest................................................ PAYROLL SERVICES ADP................................................................. PEST CONTROL Platinum Pest Solutions .................................. Rose Pest Solutions........................................ PEST CONTROL/PEST ELIMINATION Mc Cloud Services ............................ Page 32 PICKLES & RELISH Vienna Beef ...................................... Page 12 PITA BREAD Olympia Food Industries ................... Page 17 Grecian Delight Foods ....................................
847-520-8300 800-382-2266 630-514-1338 847-228-7070 310-245-7703 773-376-8280 312-644-8004 708-333-0880 847-520-8300 312-421-4096 773-622-1400 708-749-5430 847-322-9185 847-349-9358 847-364-1010 630-205-6667 708-544-4500 708-824-0058 773-457-1784 800-933-2500 773-631-6897 847-434-1803 773-265-6500 773-265-6500 708-945-9150 800-SOS-AUCY 773-265-6500 773-265-6500 312-694-5942 800-SOS-AUCY 847-520-8300 847-381-0448 847-635-0172 847-814-7715 888-722-9976 888-814-7999 312-829-4545 888-814-7999 847-232-4474 773-638-5310 708-233-0808 708-233-0808 708-695-9471 773-745-5888 847-828-4812 630-833-5700 800-921-9151 847-507-4210 708-206-2847 800-GOT-PEST 800-332-7805 773-278-7800 847-349-9358 847-364-1010
4/12/19 8:54 AM
PIZZA CRUST MIX Via Pizzeria 1 2 3 ............................................ 847-727-6200 PIZZA SAUCE SEASONINGS Via Pizzeria 1 2 3 ............................................ 847-727-6200 PIZZA SUPPLIES Russo Pizza Supplies ..................................... 708-385-0500 PIZZA SUPPLY DISTRIBUTORS Anichini Brothers ............................................. 312-644-8004 PLANT-BASED FOODS,VEGAN, Phoenix Bean.................................................. 773-784-2503 PLUMBING SUPPLIES Faucet Shoppe The .......................... Page 23 773-478-3890 POINT OF SALE SUPPLIES Schmaus Cash Register & POS ..................... 847-675-6066 POINT OF SALE SYSTEMS Alpha POS Services Inc.................................. 630-690-2870 630-521-9900 Retail Control Solutions .................................. Schmaus Cash Register & POS ..................... 847-675-6066 PORK PRODUCTS Peer Foods ..................................................... 773-927-1440 POULTRY-FRESH New S B L Inc ................................... Page 20 773-376-8280 POULTRY-WHOLESALE & PROCESSORS 847-520-8300 Fox Deluxe Stap ............................................. 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 630-873-3208 E Formella & Sons ............................ Page 31 Milano Baking Company ................................. 800-495-BUNS T F Processors................................................ 847-709-2600 PRIVATE LABEL PRODUCTS US Hot Sauce Inc ............................. Page 02 630-762-8880 PRODUCE-WHOLESALE 630-514-1338 Angelo Caputo’s Fresh Markets........ Page 13 PUBLIC RELATIONS-MARKETING SERVICES IMR Chicago ................................................... 312-878-1222 PUBLISHING Food Industry News ........................................ 847-699-3300 RE-UPHOLSTERY Chicago Booth .................................. Page 23 773-378-8400 REAL ESTATE-BUY & SELL 312-685-8585 Stan Rivas/Flex Properties ............................. REFRIGERATED TRAILER RENTAL/LEASING Portable Cold Storage..................................... 800-535-2445 REFRIGERATION EQUIPMENT REPAIR Mackay Heating & Mechanical.......... Page 08 847-381-0448 Service Refrigeration ........................ Page 29 773-775-4777 CSI - Coker Service Inc .................................. 888-908-5600 General Parts Group ....................................... 630-595-3300 Kool Technologies ........................................... 630-483-2256 Mechanical 24 ................................................. 847-987-9738 REFRIGERATION-EQUIP/COMMERCIAL Custom Cooler & Freezer ................. Page 28 630-879-3131 REMODELING & NEW CONSTRUCTION 773-775-0170 Walter Daniels Construction ............. Page 40
RESTAURANT EQUIP MANUFACTURERS Sammic Corp .................................................. RESTAURANT EQUIPMENT FSI/Foodservice Solutions .............................. Losurdo Inc ..................................................... RESTAURANT EQUIPMENT & SUPPLIES Custom Cooler & Freezer ................. Page 28 Flattech.com ..................................... Page 31 Olympic Store Fixtures...................... Page 21 Ramar Supply Co.............................. Page 26 Berkel Midwest................................................ TriMark Marlinn Equip & Supplies................... RESTAURANT EQUIPMENT REPAIR SERVICE Mackay Heating & Mechanical.......... Page 08 Berkel Midwest................................................ CSI - Coker Service Inc .................................. Cobblestone Ovens ........................................ General Parts Group ....................................... MGM Industries............................................... Major Appliance Service ................................. RESTAURANT EQUIPMENT-NEW & USED March Quality Used & New Equip..... Page 18 RESTAURANT REAL ESTATE SALES John Moauro/Realty Executives ..................... Kudan Group Inc ............................................. Marcus Cook-Baum Realty Group .................. Nick Dibrizzi/Coldwell Banker ......................... Pontarelli & Company ..................................... RESTAURANT-DESIGNERS A D E Foodservice Equipment ........................ Losurdo Inc ..................................................... Sarfatty Associates ......................................... RESTAURANTS La Scarola Restaurant ...................... Page 45 RESTROOM & JANITORIAL SUPPLIES Enviro-Master Chicago North.......................... RESTROOM CLEANING & SANITIZING Enviro-Master Chicago North.......................... ROOFS-SALES-REPAIR & MAINTENANCE Care Sheet Metal & Roofing ............. Page 30 SALAD-DRESSINGS Authentic Brands............................... Page 06 Ken’s Foods .................................................... SALAD-DRESSINGS & OILS Columbus Vegetable Oils.................. Page 07 Tec Foods Inc.................................... Page 24 SANITATION CERTIFICATION Illinois Restaurant Association .......... Page 40 SANITATION CLASSES Santa Lucia Food Safety Training ................... SATELLITE TV SYSTEMS All Sports Direct .............................................. SAUSAGE Angelo Caputo’s Fresh Markets........ Page 13 Vienna Beef ...................................... Page 12 Anichini Brothers ............................................. Crawford Sausage .......................................... Red Hot Chicago............................................. SAUSAGE MANUFACTURER Grant Park Packing .........................................
224-307-2232 847-719-6088 630-833-4650 630-879-3131 855-999-3528 773-585-3755 708-233-0808 800-921-9151 708-496-1700 847-381-0448 800-921-9151 888-908-5600 847-635-0172 630-595-3300 847-814-7715 708-447-4100 800-210-5895 708-361-1150 312-575-0480 312-275-3112 708-562-9328 847-778-3571 630-628-0811 630-833-4650 847-920-1100 312-243-1740 847-305-2990 847-305-2990 708-387-9784 708-749-5430 800-633-5800 773-265-6500 773-638-5310 312-787-4000 773-502-5262 630-918-3000 630-514-1338 773-278-7800 312-644-8004 773-277-3095 800-249-5226 312-421-4096
SCALES Berkel Midwest................................................ 800-921-9151 SCALES-SALES & REPAIR Accurate Scale Company ................. Page 10 773-847-1820 SEAFOOD Fisherman’s Pride............................. Page 48 800-543-2110 SEATING Waco Manufacturing ....................................... 312-733-0054 SEATING REPAIRS Express Seating ................................ Page 18 630-985-7797 SEWER(MAINT)-RODDING & JETTING Tierra Environmental......................... Page 08 888-551-1998 SHIPPING-REFRIGERATED & FROZEN Perishable Distribution Solutions ...... Page 17 888-491-1641 SHORTENING Columbus Vegetable Oils.................. Page 07 773-265-6500 SIGNAGE-INDOOR & OUTDOOR American Graphics ........................... Page 12 888-774-6270 SILVERWARE & DINNERWARE Vicki Righeimer & Associates ......................... 847-899-8146 SLICERS-SALES & SERVICE Berkel Midwest................................................ 800-921-9151 SLOT MACHINES Illinois Gaming Systems.................................. 312-544-9856 SOCIAL MEDIA MARKETING Munch Ado ...................................................... 312-694-5942 SOUPS Vienna Beef ...................................... Page 12 773-278-7800 Bistro Soups (Div of Vienna Beef) .................. 773-278-7800 SOUS-VIDE COOKERS Sammic Corp .................................................. 224-307-2232 STAFFING-SERVICES Atlas Employment Services .............. Page 05 847-671-1557 STEAM CLEANING Olympia Maintenance ..................................... 708-344-0344 SUPERMARKET- EQUIPMENT/ NEW & USED Berkel Midwest................................................ 800-921-9151 TABLE ACCESSORIES 855-999-3528 Flattech.com ..................................... Page 31 TABLE LEVELING DEVICES Flattech.com ..................................... Page 31 855-999-3528 TABLE TOP AND COOKING EQUIPMENT EmberGlo-A Division of Midco Int’l.................. 773-604-8700 TABLES-ALL TYPES Chicago Booth .................................. Page 23 773-378-8400 773-599-6200 RestaurantWoodTables.com ........................... Waco Manufacturing ....................................... 312-733-0054 TAMALES Supreme Frozen Products .............................. 773-622-3777 TEA-GREEN Dewdrop Tea ................................................... 630-335-7806 TEMPORARY STAFFING Atlas Employment Services .............. Page 05 847-671-1557 TOFU AND BEAN SPROUTS Phoenix Bean.................................................. 773-784-2503 TOMATO PRODUCTS Pastorelli Foods .................................Page 11 800-SOS-AUCY TRADE PUBLICATIONS Food Industry News ........................................ 847-699-3300
TRUCK DEALERS Sherman Dodge ................................ Page 05 847-565-2704 TRUCK GRAPHICS American Graphics ........................... Page 12 888-774-6270 TRUCK-BODIES Morgan Corporation ........................................ 608-436-4177 TRUCK-REFRIGERATED DCI Central ....................................... Page 23 800-468-7478 TRUCK-SALES & SERVICE DCI Central ....................................... Page 23 800-468-7478 TRUCK-SALES NEW & USED D & S Truck Center ........................... Page 18 708-352-5551 UPCOMING EVENTS Wisconsin Restaurant Association .................. 800-589-3211 VENTILATING-SYTEMS CLEANING Enviromatic Corp of America ............ Page 19 800-325-8476 Olympia Maintenance ..................................... 708-344-0344 VIDEO GAMING Awesome Hand Gaming ................... Page 03 847-704-7612 VIDEO GAMING KIOSKS Tri City Supply Jackpot Gaming........ Page 39 708-689-9900 VIDEO GAMING TERMINALS Illinois Gaming Systems.................................. 312-544-9856 WALK IN COOLER- MOBILE- RENTAL/LEASING Portable Cold Storage..................................... 800-535-2445 WALK IN COOLERS-SALES & SERVICE Service Refrigeration ........................ Page 29 773-775-4777 WALK-IN COOLER REPAIR & MAINTENANCE Mackay Heating & Mechanical.......... Page 08 847-381-0448 Mechanical 24 ................................................. 847-987-9738 WALK-IN COOLERS AND FREEZERS Custom Cooler & Freezer ................. Page 28 630-879-3131 MGM Industries............................................... 847-814-7715 WEBSITE DESIGN Americaneagle.com .......................... Page 33 847-699-0300 Munch Ado ...................................................... 312-694-5942 WEBSITE DESIGN SERVICES Buildthis.com................................................... 312-655-9999 WEDDING CAKES Ideal Bakery .................................................... 773-631-6897 WELDING & FABRICATING KOP Ind. Welding & Fabrication ....... Page 42 630-930-9516 WHIPPED CREAM Instantwhip Chicago.......................... Page 42 800-933-2500 WILD GAME Fox Deluxe Stap ............................................. 847-520-8300 WIND SCREENS Thatcher Oaks Awnings .................... Page 06 630-833-5700 WINE & SPIRITS Deutsch Family Wine & Spirits.......... Page 46 708-687-9870 WOOD FLOOR REFINSH & INSTALLATION Mike’s Hardwood Flooring .............................. 773-640-7488
CLASSIFIEDS (Continue on page 36)
ADELPHIA PROPERTIES
FEATURED PROPERTIES:
MORTON GROVE - FREESTANDING RESTAURANT
OAKBROOK TERRACE - PIZZA / SPORTS BAR / VIDEO GAMING / RESTAURANT
FOR SALE ■ 7,522 SF Freestanding Building w/Full-Size Basement on 1.49 Acres. ■ First Time Offering in Over 25 Years!! Well Established Location. ■ Outstanding Frontage, Visibility & Easy Access on Highly Traveled Roosevelt Rd. ■ Real Estate & FF&E Included in Sale. ■ Video Gaming Currently in Place, with Strong Monthly Figures. ■ Strong Daytime & Evening Population in a Dense Affluent Neighborhood. ■ Prime Busy Dynamic Retail Corridor. Price: $1,795,000
For more information call Simeon Spirrison, CCIM Managing Broker or George Spirrison, CCIM may 2019 33-40 classifieds.indd 35
630-455-4495
For Sale ■ 8,017 SF w/ Full-Size Basement on 1.02 Acres. ■ High Profile Hard Corner Stoplight Intersection. ■ Real Estate & All FF&E Included in the Sale. Turnkey. ■ Outstanding Frontage, Visibility & Access Site. ■ Located at Busy Dense Commercial Retail Corridor. ■ High Traffic Counts: 38,750 Vehicles Per Day. ■ Densely Populated Area w/ Strong Demos. ■ Ample Parking. Monumental Street Signage. Price: $1,625,000
WILL COUNTY - FREESTANDING RESTAURANT
For Sale or Lease ■ 6,000 SF Breakfast/Lunch/Dinner Business Turnkey Opportunity. ■ Outstanding Frontage, Excellent Visibility Exposure & Access ■ Well Established 30+ Year Business in Place. ■ Fully Equipped w/ All FF&E Included. ■ Situated on a Busy Hard Corner Stoplight Intersection. ■ Located Near Downtown Section. ■ Densely Populated Area w/ Strong Demos. ■ Abundant Parking & Monumental Street Signage Price: $1,375,000 /Great Lease Rate, Call for More Info
CRBA 4/12/19 8:54 AM
Page 36
CLASSIFIEDS
Chicago’s Premier Hospitality Real Estate Brokers Visit our website or contact us. www.kudangroup.com | 312-575-0480
Suburban Chicago- Hospitality Group for Sale
Food & Beverage assets for sale together or separately. Included in the portfolio: 5 restaurants, 1 craft brewing assets, & 2 real estate properties. Price: $6,450,000 Total - For individual pricing contact agent. Agent: Chad
Suburban Chicago- Live Music Venue/Restaurant/Bar for Sale
Rare opportunity to own a profitable entertainment venue with over $2M in Gross Sales annually. Add revenue with newly approved video gaming. Size: 13,690 SF Price: $1,150,000 (Business) Agents: Adam/Daniel
Bloomingdale- Confidential #C134- Business with Prime Location for Sale 2 Acres on busy street with over 30,000 VPD and over 300’ of frontage. Established fine dining restaurant with banquet service and video gaming. Size: 7,068 SF Bldg. 2.2 Acres Land Price: $1,299,000 (R.E. + Bus.) Agent: Chad
Crystal Lake- 7608 & 7614 Virginia Rd. - Coleman’s Bar & Grill
Two parcels for sale; bar/restaurant and income generating single family home (2-bed/2-bath). $7K monthly to ownership in gaming revenues. Size: 11,381 SF Lot + 12,355 SF Lot Price: $494K (Two Parcels) Agent: Chad
Des Plaines- 1225 S. Elmhurst Rd. - Tasty Cuisine - Business with R.E.
LI NE ST W IN G!
Freestanding building with oversized parking lot. Profitable business (est. 1996) with large catering contracts including airline companies. Size: 5,000 SF Bldg. 26,191 SF Lot Price: $1,499,000 (R.E. + Bus.) Agent: Chad
Irving Park- 4342 N. Elston Ave. - Black Tooth’s Sports Bar & Grill
Corner neighborhood tavern. Cozy space with a large basement. Seats 30. Inventory and all FF&E included. Possibility to expand into next door retail. Size: 1,000 SF Rental Rate: $1,800/Mo. Gross Price: $99K (Bus.) Agent: Georg
Libertyville- Confidential #G111- Business with Great Cash Flow
LI NE ST W IN G!
RE P DU RI CT CE IO N!
RE P DU RI CT CE IO N!
Established for over 10 years in the heart of Libertyville. Over $400K in owner cash flow. Seats 237. Includes a large year round outdoor space. NNN lease. Size: 7,531 SF Rental Rate: $11,309.17/Mo. Price: $1,299,000 Contact: Georg
RE P DU RI CT CE IO N!
ASSOCIATES
*Restaurant Brokerage Division*
1352 N. Paulina St. in Wicker Park / Two Lions Pub & Grill in Logan Square / 4352 N. Leavitt St. in North Center / Mello’s Carry Out in Lincoln Park
RE P DU RI CT CE IO N!
PONTARELLI REAL ESTATE SERVICES
RECENT CLOSINGS
CRBA
Food Industry News® May 2019
Portage Park- 3938 N. Central Ave. - Cochinita Taco - Business for Sale Beautifully built-out restaurant space. 1,250 SF expansive outdoor patio with seating for 40+. Licenses, Assets and FF&E included. Size: 1,625 SF Interior Rental Rate: $27.80/SF Net Price: $99K Agent: Jarrett
Rogers Park- 6800 Sheridan Rd. - Business for Sale
Corner, turn-key restaurant/bar with extensive FF&E. Green build-out with large patio and extended bar and lounge area. Full basement. Size: 4,032 SF Rental Rate: $19.35/SF NNN Price: $124,900 (Bus.) Agent: Adam
West Town- 2258 W. Erie St. - Fiore’s Deli - Real Estate + Business
Corner mixed-use building with 45+ years established Deli Shop (1,300 SF). Recently updated 2-bed/1-bath apartment. 2-car garage included. Size: 2,921 SF Lot Price: $844K (R.E. + Bus.) $169K (Business Only) Agent: Brian
Vince Ferraro
BREAKFAST/LUNCH: Just listed! Well established neighborhood icon in upscale community on Chicago’s northwest side. Corner location across from park and train station. Seats 90 plus 20 on sidewalk patio. Parking lot. Solid lease. Pristine condition. Biz, FF&E @ $98K RESTAURANT/BAR: Forest Park! Established 20 years. Seats 100 plus patio. Substantial volume. Video Gaming Approved. Total Package includes Real Estate, Biz and income apartment @ $1.175M. Biz only @ $295K w/ great lease. Think “Cheers.”! FAST FOOD: Just listed! Freestanding. Brick. 950 sf. Bus stop corner with walk-up window. Seats 12 plus 30 on patio. Easy to operate with minimal help.... Kitchen built for speed. Good volume/lease. Hours: 11am – 8:30pm, Monday thru Saturday. No Sundays! This is the one you’ve been looking for! Biz, FF&E @ $110K TAVERN: Great NW side neighborhood. Est. 1959. Mature Crowd. Excellent condition. Coveted Chicago Tavern License!! Biz @ $125K. YOU CONCEPT: NW Side. Brand new! Seats 110. Great lease. Pristine. Kitchen and dining room will handle any concept. Italian? Mexican? American?...? FF&E @$150K FAST FOOD: Located in active strip center in affluent N.W. suburb. Seats 42 and 38 in party room. Hours: Mon. - Sat., 11am to 9pm. Closed Sundays. Substantial volume. Most popular in area... Surrounded by factories, offices and residential! Low, below market value rent with lease renewal options. Video gaming available! Fully equipped. Family run... Pristine condition... Quality products! Don’t miss this one!! Biz, FF&E @ $175K! PIZZERIA: Outstanding opportunity to own this renowned pizzeria...home of Chicagoland’s “Original Stuffed Pizza!” Established 1973. NW Suburb. Dining room seats 125. Plenty of parking. Full liquor license. Bonus: Big $$$$$$ from Video gaming! “Turn-key.” No royalties, no over-rides! Great lease. Biz, FF&E @ $399K. RESTAURANT: Popular, established 27 years! On busy street in NW suburb. Freestanding building. Seats 160; parks 53. Complete FF&E package. Excellent condition. Owner retiring. True “Turn-Key”! Biz, FF&E @ $250K w/ below market value lease. Real Estate included @ $895K Total Price.
MORE LISTINGS AVAILABLE–CALL! SELLING? ALWAYS CONFIDENTIAL!
VinceF@PontarelliAssociates.com
CALL 847-778-3571 CRBA
Long Established, McHenry County Gourmet Café and Deli Established charming fast casual café deli with great reputation over the years. Serves breakfast, lunch and light dinner menu. Private banquet room. Catering. Classic subs and sandwiches, hot Panini, wraps, burgers, homemade chili and soups. Real estate available separately. Business only: $198,000.
Call: 312-953-2873
Wicker Park- 1547 N. Milwaukee Ave. - Pint - Business for Sale
Fully built-out, turn-key restaurant with 50’ of frontage on Milwaukee Ave. Steps from corner of Milwaukee/Damen/North with strong foot traffic. Size: 4,000 SF Rental Rate: $50/SF Mod. Gross Price: $240K Contact: Brian
Wrigleyville- 3511 N. Clark St. - Irish Oak - Business for Sale
Restaurant/bar with great visibility in high traffic area. Includes 2 bars, stage and basement. Outdoor sign and apartment generate additional income. Size: 2,760 SF Rental Rate: $11,964/Mo. NNN Price: $499K Agents: J.C./Georg
REQUEST A COPY OF OUR COMPLETE INVENTORY AT INFO@KUDANGROUP.COM Kudan Group, Inc. 566 W. Lake St. Suite 225 Chicago, IL 60661 312.575.0480 kudangroup.com
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
may 2019 33-40 classifieds.indd 36
4” x 8” .................................................................... $397 4” x 10” .................................................................. $497 10” x 6” ................................................... $662 FULL PAGE ...............................................call CALL TERRY: 847-699-3300
FREE RESTAURANT EQUIPMENT RESTAURANT & BANQUET HALL RT. 59 & I-88 - Naperville, IL 11,000 SF - Low Rent Media Package Available
630-585-0004
Ca
2) FR insu
4/12/19 8:54 AM
Food Industry News® May 2019
CLASSFIEDS
Page 37
CHICAGOLAND’S BEST LOCATIONS FOR SALE 24 HOUR VOICEMAIL
Email—nick.dibrizzi@cbexchange.com
NEW: WESTERN SUBURBS PLAINFIELD
5,000 SF sports bar-pizzeria with plenty of parking National tenant location Gross sales $1,500,000; big bar business. Class A turn-key. Rent $10,000 per month.
NEW: PIZZA!! PIZZA!!
NEW: NORTHWEST SUBURBS-ELK GROVE VILLAGE Corner free standing 3,500 SF fast food restaurant on 30,000 SF land. National tenant location. Includes Real Estate & Business.
SW SUBURBS – 103RD & KEDZIE
NEW: FINE DINING - JAPANESE RESTAURANT WITH LARGE SUSHI BAR, DOWNTOWN NAPERVILLE
Free standing sports bar-pizza pub with drive thru window. 2,300 SF plus 1,000 SF lower level. Bldg on 18,700 SF lot. Great National Tenant location. For Business & Real Estate $595,000.
2,906 SF, seats 100 plus outdoor patio. Large modern Sushi bar, plus sit down bar. Free city parking next door. Established for 20 years; owner retiring or bring your own food concept. Location, Location, Great Business Opportunity. Business Only: $110,000 includes fixtures and equipment. NEW: TURN-KEY FULLY EQUIPPED RESTAURANT FOR LEASE
NEW: CORNER FREE STANDING TURN-KEY RESTAURANT WITH DRIVE THRU WINDOW
Franklin Park on River Road. Great traffic count; National Tenant Location. Five minutes from O’Hare Airport. Other tenants nearby: Gene & Judes Hot Dogs, Mc Donald’s, Dunkin Donuts and Pescatore Palace. More than $200,000 in improvements. For Real Estate, Fixtures & Equipment $495,000.
Turn key, fully equipped fast food restaurant with drive-thru window. 1,000 SF, it could be increased to 2,000 or 3,000 SF. Rent Negotiable. Located on Route 59, West Chicago in “Sandpiper Square Shopping Center” with plenty of parking. National Tenant location or local food concept. Other tenants in the immediate area, Dunkin Donuts, McDonald’s, Walgreens, etc.
NEW: SW SUBURBS-147th & CICERO
Free standing sports bar-pizzeria with video gaming. National Tenant location. 5,000 SF bldg.; 30,000 SF lot. $100,000 a year net profit in video gaming. Real $$$ maker; seats 300 indoor & outdoor. Separate carry out & delivery pizza business. DJ & live music. For Business & Real Estate: $895,000.
NORTHWEST SUBURBS ON ALGONQUIN ROAD & ROUTE 53 Successful American Style Pancake House. Free Standing 5,000 SF building on 30,000 SF land. Includes Real Estate and Business.
NEW: CHICAGO LOOP/HOT LOCATION
Famous beef stand. 2,400 SF newly remodeled. $600,000 in leasehold improvements, fixtures & equipment. Established for 9 years. Ten (10) year lease with two (2) five (5) year option. Rent $8,000 per month; Real $$$ Maker. $249,500
Nick Di Brizzi 888-317-7721
LISLE - MAIN (ROUTE 53)
CRBA
Pick up & Delivery. Chicagoland Area established since 1987. 60% pick up/40% delivery. Real $$$ maker. 40 deliveries per night avg. Selling Real Estate & Business. Owner Retiring. Qualified buyers only. Must sign confidentiality agreement and have proof of funds.
Only From
NEW: OAK PARK DOWNTOWN
NATIONAL TENANT LOCATION For Lease Only. Free standing 2,520 SF plus 1,000 SF lower level. Second generation restaurant. Lot size 22,850 SF. One door south SEC corner stoplight intersection of Main Street (Rte 53) and Maple Ave. NNN Lease $25 per SF; Real Estate taxes $5.60 per SF
4,000 SF turn key pizzeriarestaurant plus full basement Established for 40 years. For business, fixtures & equipment $159,500.
We have bank owned foreclosures; commercial and residential. For more Confidential Listings, Call Today! 1-888-317-7721. Se Habla Español.
REALPOUL REALTY
“Commerce With Morality™” 2731 W. Touhy Ave. Chicago, Illinois 60645 THINKING OF BUYING OR SELLING? Please Call (773) 743-2100 or Email peterjp@realpoul.com
Peter J. Poulopoulos, MBA
Managing Real Estate Broker Licensed in: Illinois, Indiana, Wisconsin
AN ATTRACTIVE LIST OF BUSINESS OPPORTUNITIES Lake Villa, IL BAR / TAVERN Bar-Tavern - Successful On Going Business Opportunity - Priced Right! Kenosha, WI BAR-RESTAURANT Sports Bar & Grill, FS, Corner, Substantial Income from Video Games Portage, IN BREAKFAST LUNCH Long Established, 185-Seat Restaurant, 5,500 sq. ft. W/Property Lombard, IL BREAKFAST LUNCH Breakfast Lunch only - Corner - Able Parking - Owner Retires Oak Creek, WI BREAKFAST LUNCH Breakfast Lunch Only - Free Standing - Impressive - Profitable! W/Prop $2.7M Lincolnshire, IL BREAKFAST LUNCH Breakfast - Lunch Only - Parking! - Great Business – Corner Niles, IL FAST FOOD Free Standing Fast Food - 120 Seats-82-Car Parking - Huge Gross-Video Games Chicago, IL FAST FOOD Free Standing - Same Owners 36 Years Business & Property - Business $75K Vernon Hills, IL FAST FOOD Fast Food - “One of a Kind” - 24 Years Old - Great Business / Potential Alsip, IL FAST FOOD Well Known, Long Established, Popular Destination, Great Opportunity Chicago, IL FAST FOOD Fast Food in the Heart of Chicago - Well Known - Long Established Schaumburg, IL GREEK RESTAURANT Greek Cuisine 5,500 SF, 300 Seats, Plenty of Parking, Corner Deerfield, IL HOME - SINGLE FAMILY Charming single-family ranch home located on an extra-large 60 X 300 lot. Chicago, IL LEASE-OFFICE SPACE Lease office space within an office; Free Utilities Heat A/C Electric Midlothian, IL MIXED USE Investment Opportunity – Cap Rate ~10%! : 1 Store and 3 Apartments Barrington PIZZERIA Pizza Business Serving the NW Suburbs for Over 25years! Oak Forest, IL RESTAURANT Restaurant - Free Standing - Same Owner Over 45 Years - With Property Evanston, IL RESTAURANT Restaurant 2,000 sq. ft. 90-seat - Middle-Eastern Cuisine - Ownership 30 years North Aurora RESTAURANT BAR Free Standing – Restaurant Bar - Video Games Bring in Many $’s! Antioch, IL RESTAURANT BAR Restaurant Bar - Free Standing - Well-Known and Highly Respected Antioch, IL RESTAURANT BAR Restaurant Bar on 2 Acres – Profitable – Well Known –Video Poker Chicago Heights, IL SPORTS BAR & MORE Profitable Sports Bar in 18,000 Sq. Ft. Strip Mall (Business & Property!!!)
Call us at (773) 743-2100 for: 1) Property Management, 2) FREE Market Evaluation of your business, 3) FREE FARMERSTM insurance quote, 4) Story of your business in Estiator magazine
BUSINESS OPPORTUNITIES • THINKING OF BUYING OR SELLING? CALL JOHN MOAURO! CATERING BUSINESS NEW TURN-KEY FOR SALE Fast food rest. businesses. 2 locations available. 1200 - 1500 sq ft. with seating. SW burbs. Great location. Good sales and leases in place. Priced at $124,900 ea. Very confidential. NDA required. Call for details.
COMMUNITY FAVORITE
Pizzeria with bar and dining. Located SW subs in central business district. Plenty of parking, available onsite. Asking 174,900.
SUBURBAN LOCATION
Family restaurant available. Established over 40 years. Approx. 4,500 sq. ft. Freestanding building, plenty of parking, seats 150 plus. Plenty of parking. High volume sales. Reasonable lease. Business only. Asking $399K.
Community favorite. Many years in business with base established. Limited hours. Very profitable. Easy takeover. Sellers will train. Call for details.
LONG ESTABLISHED SPORTS BAR/PUB In full operation with gaming. Approx. 2,5003,000 sq. ft. w/ parking. Located in SW suburbs. Additional rental income from retail space & apartment. Adjacent to bar. Priced to sell. Call for details.
G N I D EN
P
DRIVE-THRU
Fast food w/ drive thru. Business & property with additional catering kitchen in lower level. Approx 2,500 sq. ft. Seats 60. High volume, near busy intersection. Call for details.
RED HOTS AND PIZZA
Freestanding approx 2,500 sq. ft. facility with 2 units - one unit fast food concept and other unit pizzeria carry out and delivery. Complete package, property and business. Asking mid 500Ks.
NEW ON MARKET
Restaurant facility. Free Standing Bldg. with parking; approx 4,500 + sq. ft. Ideal for any concept. Fully equipped. Currently Italian restaurant with pizza. Complete package $894,900
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Food Industry News® May 2019
CLASSIFIEDS
COMMERCIAL/RESIDENTIAL BUILDING 3 Building Portfolio in 9,800 sq ft lot. 7 apartments, 4 stores. Central air in all units. Great rental income. Rogers Park, next to Metra Station. 1 unit is 1,200 sq. ft. tavern with 4:00 Lic and PPA license. Some financing available. Call Wesley at 773-671-1273
Long Established Profitable South Suburban Fine Dining Restaurant
In Full Operation. Premier dining. Seats approximately 150. Private banquet room. Separate bar area. Great parking, great leasing terms. Continue with current theme or make it your own. Priced at $210,000. Call!
630-347-5318
Restaurant/Bar For Sale
Great Opportunity to purchase a thriving and currently operating Restaurant & Lounge on 15 Acres located in the Village of Limestone, just 7 miles from Kankakee on Rte 17. Full Commercial Kitchen complete with Pizza Oven. Bar Area seats 52 and the Dining room seats 64. Including Five Video Gaming machines. 1460 sq. ft. apartment above the business. 40x72 outbuilding, 30x40 pavilion, 24x30 garage. Same owners for the past 23 years. Business and Property at $550,000. Access Complete Listing Details and more photos @ https://bit.ly/2zoZmnF or Contact Greg or Ronda Wallace for more info at
708-308-1212
RE/MAX 10 In The Park 9658 W. 131st St. Palos Park IL
Contact Ted Aretos ted@eatz-associates.com 1-815-761-8334 www.eatz-associates.com PROPERTY LISTINGS
Well Established Fine Dining - Joliet
High Volume Pub and Grill – Far West • Gross Sales $2.8MM • Net Income $550,000+ • Asking $3.5M • Established 20+ Years! • Agent: Tom Traina
Landmark Rest & Catering Co.
“CREATING POSSIBILITIES IN THE RESTAURANT INDUSTRY”
Our Brokers have owned and Operated Franchise and Independent restaurants for over 30 years. EatZ & Associates Has Been Brokering Restaurants Since 2003 Sold 82 Restaurant in 2018 Over 7000 Restaurant Buyers in our Chicago Database. Over 50,000 Restaurant Buyers Nationwide
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Looking to sell or buy a restaurant? Gives us a call!
may 2019 33-40 classifieds.indd 38
Each Office Independently Owned and Operated.
Sports Bar w/ Gaming – McHenry
• Net Sales $1,207,280 • Rental Income • Net Income $325,054 • Asking $1.648M • Established 41 Years! • Agent: Ted Aretos
• Gaming Revenue $130k • 5,600 Sqft • Seats 163 • Asking $1.1MM • Agent: Tom Traina
Dog N Suds - Grayslake, IL
Longstanding Bar w/ Gaming
• Since 1963 • Open 7 Months • 2018 Sales $370k • Asking $699k • Agent: Tom Traina
Family Restaurant – Far West Sub UNDER CONTRACT • 2017 Sales $1.6MM • 1.2 Acres • Asking $1.75MM • Agent: Tom Traina
Well Established Independent Fast Food Chain
• Asking $3.977MM W/Property • 3 Freestanding Locations w/Drive Thru • High Traffic Counts & Prime Sites • Agent: Ted Aretos
Well Established Tavern & Grill W/Gaming
• Asking $529,000 w/Business & Property • Prime Corner Lot – Huge Parking Lot • High Traffic Counts • Full Liquor License • 2 Buildings 1 540SF Building Rented for $710/mo • Agent: Ted Aretos
• Asking $1.538MM w/Property • Prime Corner Lot • High Traffic Counts • $94K Yearly in Net Gaming Revenue • Agent: Ted Aretos
• Asking Price $289K • Bar w/Gaming • Full Kitchen • Agent: Ted Aretos
Ye Old Town Inn – For Lease
• 40+ Years Landmark Pizza Restaurant • For Lease $4,000/Mo Gross • Seating Capacity 210 • Full Bar w/Gaming • Fully Equipped Kitchen • Agent: Ted Aretos
Free Standing w/ Drive Thru – Loves Park • Remodeled 2017 • 1350 sqft • Price $215k • Agent: Tom Traina
Rosati’s w/ Property – Central IL • Sales $500k • Asking $349,900 • Agent: Tom Traina
“Creating Possibilities in the Restaurant Industry”
Ted Aretos
Eatz & Associates—Market Partner Z Real Estate Group 3400 W. Stonegate Blvd., Arlington Heights, IL 60005
Phone: (815) 761-8334 Ted@eatz-associates.com www.Eatz-Associates.com
Broker: American Realty Network Inc.
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Burger King Tests Impossible Whopper Burger King has teamed with Impossible Foods to test the plant-based Impossible Whopper in 59 restaurants in the St. Louis market. The chain is promoting the test with a video featuring Whopper fans who unknowingly eat the vegetarian version and can’t tell the difference. – Adapted from Reuters
Gen Z Changes Marketing
Brands courting Gen Z consumers will need to devise new marketing tactics to win over a group that doesn’t care much about brands and depends more on word-of-mouth and social influencers than TV commercials and email campaigns, said JUV Consulting CEO Ziad Ahmed. The group is more likely than previous generations to spend money with companies that share their values, according to a Bloomberg survey. – Adapted from Bloomberg
Char-Broil Grilling for the Family: 300 Delicious Recipes to Satisfy Every Member of the Family By Editors of Creative Homeowner Papaerback, 344 pges ISBN-13: 978-1580118323; $29.99
Char-Broil, one of the oldest grill brands in North America, has collaborated once again with Pennsylvania publisher Fox Chapel Publishing on a new cookbook and how-to guide for those who love preparing memorable meals outdoors. You’ll discover mouth-watering recipes for perfect hamburgers, drumsticks, kebabs, chops, fajitas, wings, sliders, deepfried turkey, fi sh, pork, venison, and more—all with easy step-by-step instructions and color photos. Driven by tradition and six generations of family ownership, the CharBroil brand is proud to offer: 300 easy-to-follow recipes, 47 recipes for The Big Easy(R) Oil-Less Turkey Fryer/Grilling, barbecuing, brining, and Red Bull is moving into the chain restaurant sector smoking techniques, tips on getting kids involved with simple, safe for the first time, debuting the Red Bull Slush and child-friendly tasks that they can do to help in the fun.
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Food Industry News® May 2019
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On February 19, 2019, Governor Pritzker signed into law Public Act 101-0001, which will raise the statewide minimum wage incrementally, starting January 1, 2020. These new amendments to the Minimum Wage Law (“IMWL”) also severely increase penalties on employers who acquire minimum wage violations and who fail to keep the required records specified by the Act. The new penalties are effective immediately. On January 1, 2020, the Illinois minimum wage will increase from $8.25 per hour to $9.25 per hour. On July 1, 2020, the rate will increase again to $10.00 per hour. Thereafter, on each January 1 from 2021 through 2025, the rate will increase by $1.00 until it reaches $15.00 per hour. The following table illustrates the applicable rates starting January 1, 2020: January 1, 2020 $9.25/hr. July 1, 2020 $10.00/hr. January 1, 2021 $11.00/hr. January 1, 2022 $12.00/hr. January 1, 2023 $13.00/hr. January 1, 2024 $14.00/hr. January 1, 2025 $15.00/hr. Effective immediately, the new law provides for steeper penalties against employers that violate the IMWL. Employees paid less than the minimum wage can now recover triple the amount of their unpaid wages plus 5% of the amount of the underpayments per month that they remain unpaid. An employee can also recover attorneys’ fees against their em-
ployer for pursuing a successful wage claim. Employers who are found by the Illinois Department of Labor to have committed willful or repeated violations of the IMWL face a newly enacted $1,500 fine, plus the previously existing 20% penalty on all willfully unpaid wages. The penalties for IMWL recordkeeping violations also increased under the new amendments. The IMWL requires employers to maintain records containing the hours worked each day by all employees. Employers must keep these records for at least three (3) years. If employers fail to keep adequate records, they now face a fine of $100 per employee. The new bill does provide a tax credit for employers with less than 50 employees. These employers may take a tax credit on up to 25% of their increased tax payments due as a result of the increased minimum wage in 2020. The employer may take this credit only for payments related to employees who make the minimum wage as required by the IMWL and who have had their average hourly wage increased over the previous year’s average hourly wage. The tax credit phases out over the span of minimum wage increases; the credit will reduce to 21% in 2021, 17% in 2022, 13% in 2023, 9% in 2024, and 5% in 2025 and 2026. Employers with five (5) or fewer employees can also claim a 5% credit in 2027. This amendment to the IMWL adds to the patchwork of minimum wage requirements in Chicago and Cook County where new minimums of $13.00 per hour and $12.00 per hour, respectively, are set to take effect on July 1, 2019.
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Unilever Food Solutions Launches Fight for Chef Well-Being A movement aimed at creating ‘FairKitchens’ by driving change in the restaurant industry has been launched by Unilever Food Solutions. Through partnering with chefs across the industry such as Michael Gulotta and Kat Kinsman, founder of the Chefs with Issues forum, the ‘FairKitchens’ movement seeks to stamp out the abusive and destructive culture of the past through solutions created by chefs, for chefs. Recent research conducted by Unilever Food Solutions reveals an abusive kitchen culture caused by the increasingly ‘acceptable’ face of kitchen life where a set of daily deprivations - sleep, health, abuse, lack of control – is having a serious impact on chef well-being. This in turn means that the industry is losing talent. Globally, one in four chefs have been victims of abuse in the kitchen and 50% have come close to quitting because of the intensity of their jobs. With 74% of chefs suffering sleep deprivation to the point of exhaustion, the research highlights the
may 2019 41-48 41
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industry is not only bleeding talent, but in a dire state across the world. Led by Chef Einav Gefen, Executive Chef at Unilever Food Solutions, the movement seeks to build a brighter future for the industry. By creating solutions to address the issues facing the industry ‘FairKitchens’ can transform chef’s lives. These are human-centric, positive and structured workplaces that are financially stable businesses with high staff retention and diner loyalty. These kitchens will follow a code of conduct, with clearly outlined behaviors and five core values designed to change the industry for the better.
GLOBAL RESEARCH STATISTICS 69% of chefs have worked long days without enough to eat or drink 74% have suffered sleep deprivation to the point of exhaustion One in four have been victims of physical abuse in the kitchen 82% of chefs report regularly feeling stressed 53% say that they have been pushed to breaking point 63% of chefs report having suffered from depression. 44% report having felt isolated, alone and unable to cope with life
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Food Industry News® May 2019
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cHEF PROFIlE Jesus Castillo Saba Italian 2715 N Milwaukee Ave., Chicago,: Illinois Birthplace: Mexico City Current Position: Executive Chef
First Foodservice Job: Dishwasher Favorite Food: Italian and French
Awards/Honors:
We were awarded best Italian restaurant in Highwood while I was part of the team at Disotto.
Memorable Customers: Some of my most memorable guests were in serving The Chicago Blackhawks team and former President Obama.
Worst Part of Job: My respect to all the dishwashers out there, because it’s one of my least favorite things to do.
Most Humorous Kitchen Mishap: I was work-
Improve your Online Reviews
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while good reviews are a great way to build positive word 39 Years of Serving the Food Industry of mouth, don’t get desperate. REPAIRS IN: FULLY INSURED n Steam Tables “Don’t incentivize [patrons] by n Shelving RELIABLE providing a free app, meal, disn SS Tables n Sinks SATISFACTION count, etc.,” advises hobbs. n Oven Doors GUARANTEED n Counters “never pay for reviews and, of n Fry Baskets KOP Industries course, never write your own.” n Back Splashes n Kitchen Utensils Art Kopacek Giving things away is ultimaten Custom Fabrication ly not good for the bottom line, (630) 930-9516 and More! kopindustries.com says nevins. “we’re in the business of making money, right?” But it’s also a matter of authenticity and transparency, which fuel the reputable review sites and build trust in your brand. if people Serving Operators, Distributors & Processors Since 1934 Dairy and find out you’re buying good reSpecialty Solutions views—and they will—you lose Custom Products Available cAll FOR OuR cOMPlEtE PRODuct lISt credibility and can get in trouble with site administrators. That’s not going to be good for business. inSTAnTwhiP.COm Everyone may be a critic these days, but if you handle those criticisms well, you’ll get more positive reviews—and might just gain yourself some new customers. “Focus on having a great environment, good staff, good training and good products, and the good reviews will come,” myers says.
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ing under executive chef that he’s well know for his temper at the time we were training a new sous chef and in the middle of the rush we saw the trainee stepping out of the line to the walking cooler and we also see the chef right on his tale. We all looking at each other knowing that he was going to get in trouble and seconds later we see the trainee running and we see a broom flying after the trainee.
Favorite Food to prepare: My favorite dish to prepare is flautas
What part of the job gives the most pleasure: When I see a smile in a customer’s face after the first bite
If you couldn’t be a chef, what would you be and why: If I couldn’t be a chef I would probably be an Architecture, I actually went to school for it but discovered my passion for the culinary arts.
Best advice you ever got was: The best advice I can give is that no matter how big or small is one ingredient, you have to have the same respect for it. Where do you like to vacation: Anywhere that is close to the ocean with the nice weather. What do you enjoy most about FIN: I enjoy seeing what my peers are doing in their restaurants.
Other than family, who was your greatest culinary influence?: An ex-girlfriend she was the one who introduced me to the culinary arts.
Source: Quill.com
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Petty Officer 1st Class Andrew Harris has served in the Navy for 13 years and is a U.S. Navy fire controlman aboard guidedmissile cruiser operating out of Pearl Harbor, Hawaii. As a Navy fire controlman, Harris is responsible for the operation and maintenance of a fire control radar weapons system. Harris credits success in the Navy to many of the lessons learned in Chicago. “I was taught the principle of overcoming obstacles and applying yourself to reach that next level in life,” said Harris. Approximately 300 men and women serve aboard the ship. According to Navy officials, their jobs are highly specialized and keep each part of the cruiser running smoothly. They do everything from maintaining gas turbine engines and operating the highly sophisticated Aegis weapons system to driving the ship and operating small boats.
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alcohol
We may have developed the ability to process alcohol long before anyone brewed that first keg of beer. Scientists at Santa Fe College in Gainesville, Fla., studied a set of genes related to the enzymes that break down alcohol, and found evidence of a mutation 10 million years ago that enabled our ancestors to safely consume spoiled and fermented fruit on the ground when other food was scarce. This coincides with the days when tree dwellers began moving to the forest floor to live. So did the ability to tolerate booze lead to the rise of human civilization? It’s something to think about over happy hour.
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4/12/19 9:01 AM
2019 Christ Panos Food Show June 4th, 2019 • Venutis Banquets • 2251 W. Lake St, Addison, Il 60101
10:00 a.m. – 3:00 p.m.
Christ Panos Foods and our Supplier Community are coming together to provide you with new ideas and items for 2019. There will also be great rebates on items you currently purchase along with enhanced rebates on new Cases Allowances will run from June 4th 2019 through August 3rd 2019 All payouts will be issued in a form of a credit on your account on August 30th You must register at the front desk to be eligible for allowances When you register make sure to receive your 4 entry tickets and turn into the Panos booth to have a shot at 45 seconds in the “Grab the Cash” Box!! New Products is defined by not buying from Panos for 52 weeks prior to show on that item Must be in attendance to receive admittance into “Cash Box” along with any other prizes given out during show
www.panosfoods.com • 630.735.3200 Chef, Giving Kitchen, Honored By James Beard Awards The James Beard Foundation announced that Patrick O’Connell, a five-time James Beard Award winner, 3-star Michelin chef, author, and owner of The Inn at Little Washington in Washington, VA, has been named the recipient of the 2019 James Beard Lifetime Achievement award; and Giving Kitchen, the non-profit organization providing stability for some of the most hard-working and vulnerable members of the food service community, has been named the recipient of the 2019 James Beard Humanitarian of the Year award. Patrick O’Connell and Giving Kitchen will be honored at this year’s James Beard Awards on Monday, May 6, 2019, at Lyric Opera of Chicago. Patrick O’Connell, a native of Washington, D.C., is a self-taught chef who pioneered the movement to offer refined, regional American cuisine in the Virginia countryside. His alliance with local farmers and artisanal pro-
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ducers was an adaptation born of necessity more than 40 years ago when nothing but milk was delivered to the tiny town of “Little” Washington, VA (pop. 133). Long before the farm-to-table movement had a name, he began cultivating fruitful relationships with his neighbors — many of whom have a strong connection to the land. O’Connell considers himself to be a restaurateur with a goal to restore and heal people in part through the preparation and presentation of food. He has leveraged his career milestones to benefit national and global charity initiatives with organizations such as Share Our Strength and Population Services International. The 2019 Humanitarian of the Year award recipient, Giving Kitchen, provides emergency assistance to food service workers through financial support and a network of community resources. Giving Kitchen grew out of a beyond-expectation response
to the devastating, stage-four cancer diagnosis of chef Ryan Hidinger in December 2012. Ryan was of Bacchanalia, Floataway Café, and Muss & Turner’s.; he and his wife, Jen, were beloved for their supper club Prelude to Staplehouse, a precursor to opening their dream restaurant. In response to Hidinger’s diagnosis, he received an outpouring of love and financial support to help with his expenses not covered by insurance. Giving Kitchen provides financial assistance to food service workers, based on financial need and a defined set of criteria, through Crisis Grants. They have also created a referral program to serve as a connection to social services for restaurant workers called Stability Network. To date, Giving Kitchen Crisis Grants have supported over 1,500 food service workers in need of emergency assistance.
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Food Industry News® May 2019
Photo Credit –Kailley Lindman
GOOD FOOD EXPO 2019
ROSÉ WINE | © 2018 Imported by Deutsch Family Wine & Spirits, Stamford, CT 06901. Please Enjoy Responsibly.
More Popularity of Eastern Mediterranean Cuisine
Restaurants such as Cava Grill, Little Sesame and Goldie are helping to bring Eastern Mediterranean cuisine into the mainstream. “The familiarity factor has gone up, primarily because of the flexitarian diet, and consumers looking for more plant-based diets and the excitement around that,” said Adam Moore, founder of consulting firm Flashpoint Innovation. – Adapted from getflavor.com
Cheerfulness is the best promoter of health and is as friendly to the mind as to the body. — Joseph Addison
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AROUND CHICAGO With Valerie Miller
Photo Credit –Kailley Lindman
HOTEL ESSEX
(Oxford Hotels & Resorts, LLC announces official opening of its 13th hotel property in the city) Oxford Hotels & Resorts, LLC, the Chicago-based hotel management affiliate of Oxford Capital Group, LLC announce the opening of Hotel Essex its latest luxury lifestyle hotel located on Michigan Avenue in Chicago adjacent to Grant Park. Formerly The Essex Inn, the landmark property underwent a multi-million-dollar transformation, giving new life to the Iconic Michigan Avenue building. “The Essex Inn has been an iconic building on Michigan Avenue since its opening in 1961,says John W. Rutledge, founder, president and chief executive officer of Oxford Hotels & Resorts, LLC and its parent company, Oxford Capital Group, LLC. “With the property’s new identity as Hotel Essex, we pay homage to the building’s history with a fresh look inspired by its original era and new amenities that both locals and visitors can enjoy.” Oxford worked closely with its joint venture partners at Quadrum Global to implement the strategic repositioning of the hotel, which closed in summer 2018 for renovations. Hotel Essex’s comprehensive redevelopment included the preservation and restoration of the building’s glass and steel structure and iconic rooftop “Essex Inn” sign, the replacement of all the major building systems, and the transformation of all guestrooms, public spaces and interiors, bringing the property’s original midcentury modern aesthetic into the 21st century. The Getty’s Group led the hotel’s interior design, drawing on the building roots in the 1960s during the midst of the midcentury design movement. Guest amenities include 274 king and double guestrooms and a state-of-the artfitness center. Dining from breakfast to late-night are fulfilled by Grant Park Bistro and SX Sky Bar. The ground floor Grant Park Bistro is a modern French grill open for breakfast, lunch and dinner. Hotel Essex guests can enjoy a meal, a cocktail, or a night out at the adjacent hoteloperated SX Sky Bar, a bi-level restaurant and lounge at 808 S. Michigan Ave. Hotel Essex is located at 800 S. Michigan Ave. in the South Loop and it’s adjacent to some of Chicago’s major attractions, Buckingham Fountain, The Art Institute of Chicago, Museum Campus, the “Bean”, and the Magnificent Mile shopping district. For more info visit -hotelessexchicago.com
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