Food industry news nnov 2015 web edition by FoodIndustryNews

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FOOD INDUSTRY NEWS NOVEMBER 2015

FOOD

In This Issue: A Poster To Save Lives See Pages 24 & 25 Now

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NOVEMBER, 2015

BREAKFAST, ANYTIME

Knowledge to save a life

by Cary Miller, VP, Food Industry News Now more than ever, everyone in the food industry from cooks to servers need to know proper food handling procedures for foods that contain allergens. Ignoring these issues could result in customers dying. As a service to the industry, the IFAEA in conjunction with Food Industry News is providing a pull out poster suitable for posting in this issue. It is located in the center of this magazine and gives a brief overview of how to avoid contamination with allergens. Please put the enclosed poster on the wall where your employees can see it. I also want to encourage you to contact the IFAEA for allergen training, consulting and information. They are a 501c3 not for profit organization.

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Holidays bring an upsurge in customer, and shopping, traffic, and that means it’s time to step up your breakfast game! With more national chains entering the breakfast arena, offering your customers something special really makes sense. Above: The sumptuous offerings of Wildberry Pancakes and Café, which specializes in creative, unique breakfast fare made from local farm-fresh ingredients. They have locations in Chicago, Libertyville and Schaumburg. Wait times can be long, but worth it: Skillets and specialty pancakes consistently receive rave reviews; crepes are fluffy with fruit filling; omelettes are huge. With a big menu to choose from, it’s a good idea to think ahead. Popular this time of season: Pumpkin spice pancakes.

Consumer Trends By The Numbers Ad Age released their “Consumers on the Go” 2015 special report revealing: ■ 5 million people who are checking into hotels on an average day. ■ 49 is the average age of cruise travelers. Average household income: $114,000. ■ 42% of adults would trust PayPal to provide a mobile wallet. Amazon came in at 31%; established banks came in at 29% and a payment card like visa or Mastercard came in at 30%. 35% wouldn’t trust anything. ■ 61% of Millennials get current news about politics and government from Facebook.

■ 9.6 million “cord cutters” and “cord nevers” make up households that don’t have paid TV (e.g., cable or satellite). ■ $8.3 billion in U.S. ad spending for media and entertainment ■ 28.2% of U.S. ad spending went to the Internet. That’s a solid second place behind TV ad spending (36.6%) and ahead of newspaper (10.9%) and magazine ad buys (9.5%). ■ There were 16.5 million cars and light trucks sold in 2014 in the U.S. ■ 67.5% of millennials are living in mobile-only households. ■ Baby boomers spend the most online. Those ages 18-35 (Millennials) spend the least.

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Food Industry News® November 2015

FOOD INDUSTRY NEWS Valerie Miller President and Publisher Cary Miller Advertising/Vice President 847-699-3300 x12 Bob Zimmerman, Independent Advertising Consultant 312-953-2317 Terry Minnich, Editor Paula Mueller Classifieds/Office Management Nick Panos, Corporate Counsel Mark Braun, Associate Publisher ––––– James Contis 1927-2013 Food Industry News Issue 11, November 2015 (ISSN #1082-4626) is published monthly, $49.95 for a three-year subscription, by Foodservice Publishing, 1440 Renaissance Drive, Suite 210, Park Ridge, IL 600681452. Periodical postage paid at Park Ridge, IL, and additional mailing offices. POSTMASTER: Send address changes to Food Industry News, 1440 Renaissance Drive, Suite 210, Park Ridge, IL 60068-1452. ___________________________ For advertising or editorial information, call

(847) 699-3300

or online: www.foodindustrynews.com This publication cannot and does not assume the responsibility for validity of claims made for the products described herein. Copyright © 2015 Foodservice Publishing Co., Inc.

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Avoid Injury When You Lift

Most of us have to lift a heavy load at some time or other at work, even if manual labor isn’t in the job description. Since back and shoulder injuries can be painful and costly, be sure to follow these precautions before attempting to pick up anything larger than a box of printer paper: ■ Assess the load. Before you lift, take a good look at the item you need to move. If you’re not sure of your ability to lift it on your own, recruit a co-worker or two to help. ■ Stay flexible. Make a habit of moving around physically throughout your day so you’re ready when you have to lift something. Stretch and warm up before any attempt. ■ Learn proper technique. Lift with your legs, not your back. That means squatting down to grasp the

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object from the floor, and using your legs to bring it up instead of bending down from your waist. ■ Don’t twist. Walk in a straight line as you carry your load, and avoid twisting your spine as you turn. Otherwise you may hurt your back by rotating your spine while it’s compressed by the weight.

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Food Industry News® November 2015

Facebook games may actually do some good in your life. Researchers at Concordia University in Montreal found that while only 44% of 163 questionnaire respondents played social network games with family, those who did strengthened their connections. “Grandfathers are playing online games with granddaughters, mothers with sons. These multi-generational interactions prove social networks are tools that break down both communication and age barriers,” says study coauthor Kelly Boudreau. –Excerpted From Readers Digest

An Untapped Market: Customers with Food Allergies By: Joel Primack Want more customers? Restaurants can develop procedures to handle food allergies safely in order to appeal to this growing market of people with food allergies or gluten-free diets. Studies have estimated that up to 15 million Americans have food allergies and that 1 in 13 children under 18 years old have food allergies, according to Food Allergy Research and Education. Families typically do not go to restaurants where one member cannot eat, so potentially at least 30 million people are impacted by food allergies. Some good practices for making a restaurant safe for food allergic people include: n Washing hands and putting on a new pair of gloves n Reading the labels of the ingredients for the meal n Minimizing cross-contamination of foods Illinois Food Allergy Education Association is a not-for-profit organization that supports Illinois residents with food allergies by providing educational materials. Julie Campbell, IFAEA president, said, “We, as an organization, hope to mke restaurants a place for everyone to have a great experience, including those with food allergies.” An instructional video can be found on ServSafe.com/allergens. Visit IFAEA’s website at www.illinoisfaea.org. Turn to pages 24-25 for IFAEA’s pullout poster about ways to manage food allergies in a restaurant.

What Women in Business Want When KIPLINGER’S PERSONAL FINANCE talked about women in business, two issues came to the table; earnings and no condescending advice. Editor Janet Bodnar reflected, “Ten years ago, I was asked to write a book about women and money, and I had a similar discussion with my editor at the time. Money is gender-neutral, he argued, so any financial story we did should apply equally to men and women. Wouldn’t it be unnecessary, even insulting, to suggest otherwise? I replied that it certainly would be insulting if we adopted the attitude that financial information needed to be dumbeddown (or softened up) for women. But we’d be doing a real service if we reflected reality: Women often need specific financial advice tailored to their needs.” Ultimately, she wrote the book, originally titled, Think Single! The Woman’s Guide to Financial Security at Every Stage of Life. A reviewer praised the book for “avoiding the patronizing finger-wagging and sticking to advice that women can use.” Women often use financial products in different ways than men and have different priorities, depending on the situations they face. Statistically, women live longer than men. So it’s not surprising that in one Fidelity study, 60% of the women interviewed said they worry about outliving their money. Women still tend to have more-checkered work careers and amass less in savings than men. As a result, certain retirement products are a boon for women. For instance, a stay-at-home mom can establish a spousal IRA funded by her spouse’s earnings. The account lets the couple double down on saving, but it also lets her control money of her own if something should happen to her spouse. Similarly, both men and women are eligible to make catch-up contributions to IRAs and 401(k) accounts once they reach age 50.

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Food Industry News® November 2015

Sbarro Moves Beyond the Mall

The Sbarro chain of Italian eateries, which emerged from its second bankruptcy last year, is betting that it can build a comeback by opening stand-alone pizzerias and reducing its reliance on declining mall traffic, which it blames for its Chapter 11 filings. The goal is to return the 59-year-old brand to its roots as a maker of New York-style pizza, said Sbarro Chief Executive David Karam, positioning it to compete with much larger pizza chains such as Domino’s Pizza Inc. and Yum Brands Inc.’s Pizza Hut. The company plans to open the first four neighborhood pizza shops in the next few weeks in its home town of Columbus, Ohio. It plans possibly an additional hundred stand-alone Sbarros elsewhere in the next year or two, Mr. Karam said. The neighborhood shops will offer delivery and takeout in addition to dinein seating. They will feature new menus that are similar to the ones that already have been rolled out at existing mall locations, which are now free of the lasagna, chicken parmesan and vegetable dishes executives say distracted from Sbarro’s pizza heritage. Sbarro’s shift comes as major pizza delivery chains such as Domino’s, Pizza Hut and Papa John’s International Inc. have used mobile-ordering and other technology to gain market share from smaller pizzerias and regional chains that lack technology and marketing resources. –Wall Street Journal

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Restaurants and other small businesses scored a major victory as the Senate followed the House’s lead and passed the Protecting Affordable Coverage for Employees (PACE) Act. It will preserve the ability of restaurants and other businesses with 50 to 100 employees to buy health insurance plans on the more affordable large-group market. President Obama is expected to sign the legislation, which is a much-needed and common-sense revision to the Affordable Care Act. Without the change, a provision in the Affordable Care Act would have pushed businesses with 50-100 employees into the small-group insurance market starting in 2016. The small-group market generally offers fewer options and the change would have resulted in higher costs for employers and sharp

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lent employees to offer health coverage to full-time employees. The NRA is a leader of the 50-100 Coalition, a group of business associations that has advocated for passage of the PACE Act pursuing further reasonable reforms to the Affordable Care Act, including changing the law’s definition of “full time” from 30 hours to the traditional 40 hours a week definition.

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Food Industry News® November 2015

Hate Cable Prices? Pick the TV Options That Are Right for You

LETTERS As » more Americans look at rising cable bills, finding smarter options are as big a conversation subject as the shows themselves. Here are some of the new ways to get cable programming while trimming cable strangleholds on your budget: Comcast Stream (Early 2016) Live TV from about a dozen major broadcast networks, plus HBO $15 a month (in addition to cost of Xfinity Internet) PlayStation Vue (recently available in five cities) 50+ to 85+ live channels, depending on the package; basic Access package includes CBS, FOX, NBC, AMC, Bravo; Showtime sold separately and available nationwide. $50 to $70 a month for channel packages; $11 a month for Showtime ($9 for PlayStation Plus members) Sling TV Best of Live TV package has more than 20 cable channels, including ESPN, AMC, HGTV and CNN; tack on HBO or channel packs focused on kids, sports and other themes for additional cost. $20 a month for Best of Live TV; $15 a month for HBO; $5 each for channel packs Amazon Instant Video Movies and TV shows for rent or sale à la carte; Amazon Prime subscription includes many movies and TV shows free. $5 to rent new-release movies; $10 to $18 to purchase new-release movies; $2 to buy TV episodes; $99 a year for Amazon Prime Google Play Movies and TV shows for rent or sale à la carte $4 to $7 to rent new release movies; $10 to $18 to purchase new release movies; $2 to buy We devised a system to Hold on to life insurance? You TV episodes teach our three sons how suggest that retired couples HBO Now On-demand programming on to manage money startingaccess whotohave sufficient assets HBO atchannels $15 a month a very early age (“Raising READER Hulu Plus FullKids,” current TV shows from Money Smart Aug.).seasons of POLL When wenetworks, gave the kids an broadcast plus allowance, we told them to Comedy Central and NickelHow have you put aside one-third for gifts odeon for $8 a month; addicut your (for siblings, parents, holitional $9 a month for Showcable days, etc.) and one-third as time long-term savings for someTV bill? thing “big.” The remaining iTunes offers $5 movie third$2 they could spend on a 21% rentals; TV episodes 8% weekly basis. We found that Reduced the Netflix $9 monthly offers number of Switched this was very effective in channels providers bothteaching movies original themand (without programming really telling(Orange them) howistothe 10% 64% among short-are New differentiate Black, Daredevil Made no Switched to long-term and specifitheirterm, breakout hits) changes streaming

Raising Money Smart Kids

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To learn how you can save on cable, turn to page 62.

There’s a tremendous amount of power that comes from not having to say yes. –JODIE FOSTER, actress, in Esquire 10

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KIPLINGER’S PERSONAL FINANCE 10/2015 “EVERYBODY YOU EVER meet knows something you don’t.” A cab driver told me that 30 years ago, and I’m reminded of it every single day. –BILL NYE, science educator, in Men’s Journal

SOME OF THE BEST IDEAS come in the shower because, thank God, no-one has invented a waterproof smartphone yet. –ARIANNA HUFFINGTON, cofounder of the Huffington Post, in a speech

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Food Industry News® November 2015

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Healthcare 2016

Whether you get your health coverage through your employer or on your own, it’s time to pick your health plan for 2016. Premiums and out-ofpocket costs continue to rise (not always in obvious ways). Large employers expect their health care tab to increase by about 5% for 2016, according to the National Business Group on Health. They plan to pass along some of the increase to employees, particularly when it comes to dependents; employees

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should now expect to contribute 20% of their own premiums and 24% for their dependents (higher-income employees may pay more). About one-third of employers plan to add a surcharge for spouses who could get coverage elsewhere. Among companies that offer domestic partner benefits to both same-sex and opposite-sex couples, 8% plan to drop the benefit this year. Employers continue to give employees a stake in controlling costs: 83% of large employers plan to offer a consumer-directed health plan in 2016, in most cases high-

deductible health insurance paired with a health savings account; 33% will make it their only option. Many insurers are adding telemedicine— doctor’s appointments either over the phone or online—as a way to provide lower-cost care in certain situations. A telemedicine doctor’s appointment may cost $40 or $50, while an actual office visit might cost $150. High-priced specialty drugs are the fastestgrowing portion of employers’ medical costs. You may have to pay 30% or more of the cost of these drugs or face hurdles before they’ll be covered. You

may be required to try a lower-cost medication first or to get preauthorization. Before switching plans, check if your meds are covered and compare outof-pocket costs. Open enrollment for individual health insurance runs from November 1 to January 31. It’s important to compare your options, because some insurers are increasing premiums much more than others. If you don’t have coverage, there’s more incentive to get it: The penalty for not having insurance in 2016 hits $695 per person or 2.5% of yearly household income, whichever is larger. – KIPLINGER’S

Consumers “Fair” On Economy

In a national survey conducted by ORC International for the NRA, eight in 10 adults described the current state of the national economy as either fair (42 percent) or poor (39 percent). Sixteen percent say the economy is “good,” while 2 percent said it is “excellent.” That’s an improvement over 2010, when nine in 10 surveyed consumers described the economy as fair (34 percent) or poor (58 percent). That year, 8 percent of those surveyed described the economy as good, and zero respondents used the term excellent.

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Food Industry News® November 2015

at a very early age. Give kids an allowance, telling them to put aside one-third for gifts (for siblings, parents, holidays, etc.) and one-third as long-term savings for something “big.” The remaining third they could spend on a weekly basis. This is very effective in teaching new savers (without really telling them) how to differentiate among short-term, long-term and specifically targeted savings.

What to Do When You’ve Been Maligned Online Do you or your business have the legal right to force Web sites to remove (or search engines to unlink) any information about themselves that is erroneous, intimate or badly outdated? Yes. Websites and search engines should be obligated to comply with requests to remove information (or block its easy retrieval) under certain circumstances, including the following: ■ The information is demonstrably false. ■ The information lacks important facts about the outcome of a bad situation—for example, that an arrest resulted in the charges being dropped or the accused person’s acquittal. ■ The negative information is so old—say, a story about a person’s youthful indiscretion or minor legal offense—that the individual is entitled to a fresh start, a “clean slate.” ■ The content (music, photography, literature, etc.) is protected by copyright and is being distributed without the owner’s consent. ■ The information reveals personal financial data that could be used for identity theft. ■ Intimate personal information—for example, about one’s health or private sexual activity—was posted not by the individual depicted, but by someone intent on humiliating her or him. ■ The online information was posted long ago by a youthful commentator— say, in an academic paper, online blog or column in a college newspaper—and expresses inflammatory opinions that were later disavowed by the writer. These guidelines would help achieve a balance between two conflicting rights: on the one hand, the public’s right (actually, an insatiable and somewhat voyeuristic desire) to know or learn, through web searches, virtually everything about everyone; and on the other hand, a nonpublic citizen’s right to “privacy by obscurity,” or the “right to be forgotten.”

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Why Your Business Has Purpose

If you can affect someone’s life with your product, service or message (while making money), you have meaning. Package that with the knowledge of what you stand for, and you are relevant. Relevance is something everyone considers over the course of a lifetime and a business cycle. If you haven’t, you will. You are responsible for your own relevance. If you fail, that failure is yours. But if you succeed, your influence can last for decades or more.

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Food Industry News® November 2015

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TRAVEL With Valerie Miller

DESTINATION: GRAPEVINE TEXAS: Christmas Capital of Texas

Getting There: Fly/Drive (Flights into Dallas/Fort Worth) Flights out of Chicago O’Hare nonstop on American, United and US Airways Flights out of Chicago Midway on Southwest Airlines Grapevine Texas is known as the Christmas Capital of Texas®. The town of Grapevine offers more than 1400 Christmas events in 40-plus days. The town comes to life with the magic of the holiday season with light shows, parades and festivals. They even offer tractor drawn wagon rides. • Christmas on Main – Historic Grapevine with its backdrop of Victorian style buildings gets dressed up with ribbons, bows and wreaths and is set a glow with twinkling lights. The historic area is walkable with beautiful boutiques, art galleries, restaurants and wine tasting rooms. • Grapevine Vintage Railroad’s Christmas Wine Trails – Boarding starts at 7:00 pm –hors d’ouevres will be served with two glasses of wine from Grapevine Wineries. • North Pole Express – Nov. 27th-Dec.20, 2015 – Create a unique family “Christmas Memory” aboard the Grapevine Vintage Railroads North Pole Express. Following the train ride; you will journey through the Christmas Tree Tail to the North Pole • Victoria Christmas at Nash Farm – Tour the farmhouse and farm to experience how Grapevine’s earliest settlers celebrated Christmas in Texas during the latter part of the 19th century. Accommodations: Courtyard Towne Place Suites by Marriott, Embassy Suites Outdoor World, Holiday Inn, Hilton, Hyatt and Great Wolf Lodge, just to name a few. My choice: GAYLORD TEXAN RESORT & CONVENTION CENTER Set on Lake Grapevine and featuring a climate controlled atrium with 4.5 acres of gardens. This resort oﬀers everything under one roof; you never have to leave the property. They have it all, entertainment, shopping and dining. Amenities include: full service spa, fitness center and pool. This Magic of the Christmas season comes to life at the resort from Nov. 12, 2015-Jan. 3, 2016. They offer a few fun packages for the season which include: Ice Adventure Package – Choice of one or two nights and tickets to ICE® (holiday displays in more than two million pounds of hand carved ice sculptures) Lone Star Christmas Experience - Choice of nights, tickets to ICE (featuring Christmas Around the World), souvenir family photo, gingerbread decorating corner, tickets for Santa’s Wild Workshop Snow Tubing with Fast Pass twelve thrill lanes of tubing covered in real snow, Elf on the Shelf Scavenger Hunt. Gaylord Texan is located at 1501 Gaylord Trail, Grapevine, Texas. For reservations and more info log on to-marriott.com/gaylord-hotels/travel.mi This is the ideal winter getaway to celebrate the season. You have the best of both worlds; the town of Grapevine and the holiday adventures at the Gaylord Texan. Enjoy those special moments and memories with the kids. Take in a show or see some classic Christmas movies at the Palace Arts Center home to the Palace Theatre and the new Lancaster Theatre. The Texas Tenors in Deep in the Heart of Texas will be performing in December. Spend time catching up on your holiday shopping at the Grapevine Mills Mall. For more info log on to grapevinetexasusa.com.

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What are some of the Biggest Problems employers face today? n Trying to find good employees to work for you n Understaffed – putting pressure on the other employees to do double work n Training employees to work as a team and follow the company’s policies n Attitude – no one seems to care about anything n Flexibility – the new employee has too many demands and requests

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1. Get people to tell you whether the product meets their needs and, if not, what might improve it. Does it perform the way people want it to? That way, “you’re not spending weeks or months working on features that might not even matter to your customers,” Hickey says. 2. Design it better. Your product has to capture someone’s attention within the first three seconds of them glancing at it. Retailers want packaging that won’t take up too much space, and many are looking for ecofriendly options. 3. A low-cost vendor isn’t necessarily your best bet. Look online, attend trade shows and collect industry recommendations. 4. Know the complete cost before you price it. Many entrepreneurs fail to factor in all overhead costs—including shipping and duties—when considering pricing. 5. Don’t Tip Your Inventory. Tying up all your capital in inventory can turn your company into the Titanic. 6. Protect It. Intellectual property laws can protect you only if you arm yourself accordingly. Hiring a tough IP attorney is a must. . 7. Land a Top Retailer. Many retail chains will demand that you carry a hefty liability insurance policy and provide display boxes or fixtures for your products. Be prepared to shell out for displays and exposure; your financial reserves need to be flexible. –Excerpted from from Killer Concept to Cash Cow by By Michelle Goodman

Food Industry News® November 2015

Chef Profile

NAME: Michael Kubalewski RESTAURANT: Ala Carte Entertainment PHONE: 401-374-5381 ADDRESS: 1411 W. Willow Lane, Mt. Prospect, IL 60056 BIRTHPLACE: Busser/Food Runner @ Chandler’s Chophouse in Schaumburg, IL CURRENT POSITION: Corporate Chef / R&D FIRST FOODSERVICE JOB: Busser/Food Runner @ Chandler’s Chophouse in Schaumburg, IL FAVORITE FOOD: I dont have a favorite particular food but I do love seafood more than any other type of food. Preferably an amazing scallop or lobster dish. AWARDS/HONORS: FCCLA Culinary Illinois State Champion 2002, FCCLA Culinary National bronze medalist 2002, Food Network Cutthroat Kitchen Season 4 contestant MEMORABLE CUSTOMERS: Cal Ripken Jr., Stewart Scott, Tony LaRussa, Dave Matthews, Robert Plant, PHISH, Jimmy Buffet, numerous MLB baseball teams and NHL hockey teams WORST PART OF JOB: Physically demanding and mentally exhausting. MOST HUMOROUS KITCHEN MISHAP: When I spilled 10 gallons of cold marinara sauce on myself and it got everywhere from my apron, to my pants, to inside my work shoes. FAVORITE FOOD TO PREPARE: Any seafood dishes or Northern Italian cuisine PART OF JOB THAT GIVES MOST PLEASURE: I get most personal satisfaction and pleasure when I visit my guests tables and receive compliments on how delicious their food was. The personal connection that I have with the guests that dine in the restaurants that I have worked in is what makes me love my job day in and day out. IF YOU COULDN’T BE A CHEF, WHAT WOULD YOU BE AND WHY: I would be a firefighter/paramedic so that I could be almost as cool as my little sister. BEST ADVICE RECEIVED: Stay calm, stay focused, remain professional, be a leader and not a follower. FAVORITE VACATION SPOT: I really enjoying traveling so it is hard for me to choose a particular place that I like to vacation the most. However, I truly enjoy the outdoors, camping, and fishing. WHAT DO YOU ENJOY THE MOST ABOUT FOOD INDUSTRY NEWS: I started reading FIN when I was a culinary student at Johnson & Wales in Providence, RI and I would have to say that my favorite thing about the publication is how current and up to date it is industry wide.

emerging Markets are still the future Bloomberg Business advises international investors who are down on foreign markets are making a big mistake. The emerging world will be just fine, thank you. The global business community is allowing short-term uncertainty to cloud the long-term reality of the changing global economy: Emerging markets are still our future. Some 3 billion people will enter the middle class by 2050, almost all of them in the developing world. China, Brazil, and Russia are struggling, but other developing economies are posting strong growth.

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Food Industry News® November 2015

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Muscle Milk A 2011 warning called the shake’s label misleading, since it claimed to have no milk but contained milk protein. It’s since been changed. Kraft singles After a 2002 warning, Kraft pulled “food” from its label. The slices are now called a pasteurized prepared cheese product. Kind snack Bbars The FDA in 2015 said some varieties have too much fat to be called “healthy,” as labeled. Pom Wonderful In 2010 the FDA said its pomegranate juice ads cited unproven therapeutic benefits. In 2015 an appeals court barred Pom from making such claims.

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Food Industry News® November 2015

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Quality Foods Products

Upgrades and other perks have been the promise of airline and hotel loyalty programs since the early 1980s, but 3 decades of freebies later, loyalty has been devalued. Today, a flight that once earned you 1,000 points may earn just 300. Exhibit B: Several hotel companies, including Hilton and Marriott, raised their reward categories over the past few years, effectively making it more expensive to get a free night or an upgrade. These changes beg the question: Is loyalty dead? If you’ll fly at least 50,000 miles—or the cash equivalent— with one airline during a calendar year, the perks still seem to outweigh the costs, especially when you consider the hidden benefit of prioritization for rebooking in the event of a cancelation (which is common for status fliers). Below that level, an airline-branded credit card, which runs about $50 to $95 per year in annual fees, often guarantees a free checked bag and early boarding—perks once reserved for loyal fliers. Other credit cards such as the Chase Sapphire Preferred ($95 per year) offer more affiliations, allowing you to spend amassed points with multiple airlines. The future may hold even more devaluation as the number of seats remains static and the number of miles to claim them grows. Like airline programs, hotel frequent-stay programs are free to join. But unlike airlines, hotels offer valuable perks to the lowest levels of membership. Hilton Honors offers late check-out upon request; Marriott Rewards and Starwood Preferred Guest members get free Wi-Fi. Vertical integration makes it easier to accrue points. The Marriott portfolio, for example, offers an array of hotels running up the price ladder, from Fairfield Inn & Suites to The Ritz-Carlton, allowing members to earn and spend at any budget. And hotels are known to reward regular guests with free drinks, bottles of wine in the room and other cockle-warming extras that create positive associations and drive true loyalty.

Adiós to room service, bellmen and sitdown restaurants. An entire new category of hotels has emerged in the past year. These properties excise empty amenities (did you really need that BLT delivered at midnight?) in favor of affordable rates in nonetheless stylish surroundings. Sometimes called “lifestyle brands,” they aim to appeal to Millennials and others who value thrift, creativity and community. Among them are newcomers from some of the world’s biggest hotel companies— Marriott’s Moxy, which debuted last fall in Milan; Hyatt’s Centric, which opened in April; and Hilton’s Canopy, set to launch later this year—as well as smaller chains such as citizenM. Collectively, they share a design philosophy that emphasizes co-working spaces in large lobbies with fl exible arrangements and lots of electrical outlets, plus cafés that sell just the right stimulants and depressants when you need them: coffee early on; beer and wine later. They provide a high return in style for a relatively painless investment.

–Excerpted from ENTREPRENEUR

How To Retain Great Employees Business owners with modest budgets often have to think outside the paycheck to retain talent. Patricia Greene, an entrepreneurship professor at Babson College in Wellesley, Mass., and the national academic director for the Goldman Sachs 10,000 Small Businesses program, offers these suggestions: 1. Understand what motivates your employees. It’s not always money—and that’s a good thing when you don’t have much. “Knowing what’s important, get creative,” Greene says. 2. Make employees proud to be there. It often helps to get them involved in charitable ventures. “That actually does motivate people,” Greene says. “People like to feel good about where they work.” 3. Show your employees a path to professional growth. Greene advises asking yourself, “What else could they possibly take on where they could learn more?”

10/9/15 9:22 AM

Food Industry News® November 2015

When Pests Get Paid to Go away We’ve all heard of endorsements, but who knew about UNdorsements? This is a payment offered in an attempt to stop an undesirable person from using one’s product. Typically made out of fear of negative brand impact, it’s “go away” money to pull a valued brand apart from a user who could do damage. It’s now a cottage industry for trouble-makers who chase pay-offs for silence. They are adept at filing Freedom of Information requests on public entities and watching a business’ vulnerable points. Beware.

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Follow These Steps to Protect Your Corporation (Part 1) So you have organized your business as a corporation. Now what? Do you have bylaws? Are you following necessary formalities? Are you protected from personal liability? There are many important formalities necessary to avoid dissolution or personal liability of the shareholders for corporate obligations. A surprising number of businesses neglect these simple, but important, formalities for operating a corporation. The following highlights a number of formalities that must be followed, and a few that are simply good practice: 1. Corporate Bylaws. While bylaws are not required, they can be one of the most important documents because they set the foundation for how the corporation is to conduct business, and memorialize important points which help avoid disputes. 2. Annual Shareholder Meetings. An annual shareholders’ meeting must be held once every year. At a minimum, the board of directors must be elected every year by the shareholders at this meeting. The failure to hold an annual meeting can expose the corporation and the shareholders to adverse legal action, and will be a factor on which a creditor will rely to “pierce the

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corporate veil” and to seek to impose personal liability on the shareholders for corporate obligations. 3. Election of the Board of Directors. A board of directors must be elected every year at the annual shareholder meeting. As stated above, this election is mandatory. The board of directors can be the same people each year, but a formal election is still required because directors are elected only to hold office until the next annual meeting. The failure to hold this election for a two year period where there is deadlock among the shareholders can be a basis for a shareholder to seek judicial dissolution of the corporation. 4. Annual Board Meetings. Like a corporation’s shareholders, a corporation’s board of directors should also have an annual board meeting. The board of directors’ meetings should be held separately from the shareholder meetings. (To be continued in the next issue of Food Industry News) – David M. Jenkins is the principal at The Jenkins Law Group, P.C. located in Chicago and servicing businesses in the Chicago area and surrounding suburbs.

When a negative employee interferes with the productivity of the team, you either prepare to fire or prepare to fail.

When the Boss dates an employee

A supervisor dating an employee is never private, and it triggers questions about fairness and accountability. It is possible that both will agree to stop dating in order to preserve their work relationship and maintain goodwill with the rest of the company staff. (Because, seriously, who would want to work on that team?) If not, one way to try to create a win-win is to help the employee find a new job (if that is what she wants). Make sure the employee is truly in the relationship by choice—that she hasn’t felt pressured.

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Food Industry News® November 2015

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Advice From Ian Schrager

With over 5 decades of successes that include New York’s Morgans and Royalton; Miami’s Delano; the Mondrian in West Hollywood; and Sanderson London, Ian Schrager Company has partnered with Marriott International for Edition Hotels. The following is an excerpt from a personal essay by Schrager to be published in Gillian Zoe Segal’s book, Getting There: A Book of Mentors (Abrams Image).

n How one deals with obstacles is what separates the men from the boys. No matter what field you are in, there will always be stumbling blocks. Just put one foot ahead of the other and, step by step, get everything done. n There are very few things in life that you can’t recover from. When you realize this, it’s easier to make choices and keep moving forward. If you play it too safe, you won’t get anywhere. n People naturally gravitate to their comfort zones. I built what I did around my sphere of capabilities. Stick to what you do well, and don’t do what you don’t do well. n Sometimes your greatest assets can also be liabilities. To be successful in a creative field you need to have a visceral, emotional connection to what you are doing. I am a painstaking perfectionist. When this perfectionism makes its way into my personal life, it can be oppressive to others and myself. My wife and I put a lot of effort into our dream home. It came out pictureperfect, but I didn’t want anybody to sit on any of the couches. It helps to be aware of this and try to keep that kind of emotion where it belongs. n Walt Disney and Steve Jobs really inspire me because they pursued their visions and accomplished feats that others couldn’t even imagine were possible. You don’t have to completely reinvent the wheel to be successful—the key is to do whatever you do in an imaginative, original way.

10/9/15 9:22 AM

Food Industry News® November 2015

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Business Briefs n The Family and Work Institute’s 2014 National Study of Employers found that 60 percent of U.S. employers offer some type of wellness program, compared with 51 percent in 2008. A 2014 study by Optum, a health information and services business owned by United Healthcare, found that small companies with up to 99 employees offer an average of 5.2 programs; employers overall offer an average of eight. n When you formed your business partnership, did you vet your partners’ marriages along with their bank statements? You may not consider it until divorce proceedings are underway, but your partners’ spouses likely own a part of your company, whether you want them to or not. If your partner’s soon-tobe ex receives a part of the

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Food Industry News® November 2015

Are You a Good Boss... Or a Great One?

not convinced of this, start ignoring one of your highly paid stars, and watch what happens. Most What are their individual strengths? What are the managers are aware that employees respond well triggers that activate those strengths? What is each to recognition. Great managers refine and extend person’s learning style? this insight. They realize that each employee plays A person’s strengths aren’t always on display. to a slightly different audience. Sometimes they require precise triggering to turn To excel as a manager, you must be able to match them on. Squeeze the right trigger, and a person the employee to the audience he values most. One will push himself harder and persevere in the face employee’s audience might be his peers; the best of resistance. Squeeze the wrong one, and the way to praise him would be to stand him up in person may well shut down. The most powerful front of his coworkers and publicly celebrate his trigger by far is recognition, not money. If you’re achievement. Another’s favorWill you pass your next Illinois Fire Marshal Inspection? ite audience might be you; the most powerful recognition Avoid $500 Illinois State Fire Marshal Fine! Ice-O-Matic Cuber, Pearl Nugget,Cuber, and Flake IceNugget, Makers New Ice-O-Matic Pearl and Flake IceIce Makers New Ice-O-Matic Cuber, Pearl Nugget, and Flake Makers would be a one-on-one con$35 Rebate for New HIS Series Units It’s the law! S can this QR code versation where you tell him $35 Rebate for New HIS Series Units $35 Rebate for New HIS Series Units to order your REQUIRED CO2 quietly but vividly why he is Monitor Today! such a valuable member of the Or call Apex at team. Still another employee might define himself by his 877-901-2739 expertise; his most prized form (APEX) How to redeem: Email a copy of thisHow ad,How the dated invoice from qualifying to redeem: Email a copy of this ad,Illinois the the dated invoice from a qualifying Illinois to redeem: Email a acopy of this ad, dated invoice from a qualifying Illinoisof recognition would be some foodservice equipmentCO2 dealer,Monitors and foodservice the foodservice serial number to PatG@totalapex.com bynumber In Stock and equipment dealer, andand the the serial to PatG@totalapex.com by by equipment dealer, serial number to PatG@totalapex.com 9/30/15 to be eligible. Please allow 3-4 weeks forbe processing type of professional or techni9/30/15 to eligible. Please allow 3-4 3-4 weeks for processing 9/30/15 to be eligible. Please allow weeks for processing ready for delivery or pick up today! cal award. Yet another might Offer Terms: mustAD-0120 be made within 7/01/15 - 8/31/15. Units must be 7/01/15 Offer Terms: must be made within - 8/31/15. Units must be be CO2Purchase Monitor Meets allPurchase NBIC and IFC Codes Offer Terms: Purchase must be made within 7/01/15 - 8/31/15. Units must purchased from an Illinois foodservice equipment dealer. Internet purchases not purchased from an Illinois foodservice equipment dealer. Internet purchases not notvalue feedback only from cuspurchased from an Illinois foodservice equipment dealer. Internet purchases Free shIppIng! eligible. Rebate check will be issued by Apex Beverage Equipment Distribution Group eligible. Rebate check willwill be issued by Apex Beverage Equipment Distribution Group eligible. Rebate check be issued by Apex Beverage Equipment Distribution Group tomers, in which case a picture of the employee with her best -901-APEX 877-901-APEX 877-901-APEX 877-901-APEX customer or a letter to her from and’s Leading Supplier for BeverageLeading Dispensing Equipment, Parts Dispensing & Accessories Chicagoland’s Supplier forfor Beverage Equipment, Parts & Accessories Chicagoland’s Leading Supplier Beverage Dispensing Equipment, Parts & Accessories the customer would be the best Fountain · Ice · Frozen · Beer Fountain · Juice · Water Tea/Coffee · Refrigeration · Ice ··Frozen · Beer · Juice · Water · Tea/Coffee · Refrigeration Fountain · Ice · Frozen · Beer · Juice · Water · Tea/Coffee · Refrigeration form of recognition.

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Many managers underestimate the transformational challenges of their roles—or they become complacent and stop growing and improving. At best they learn to get by; at worst they become terrible bosses. Sometimes even the best of them suffer doubts and fears despite years of management experience. Three imperatives can guide managers on their journey to becoming great bosses: 1. Manage yourself. Productive influence comes from people’s trust in your competence and character. Who you are shows up most clearly in the relationships you form with others, especially those for whom you’re responsible. It’s easy to get those crucial relationships wrong. Top managers possess the self-management required to get them right. 2. Manage your network. The organization as a whole must be engaged to create the conditions for your own and your team’s success. Many managers resist the need to operate effectively in their organizations’ political environments. They consider politics dysfunctional—a sign the organization is broken—and don’t realize that it unavoidably arises from three features inherent in all organizations: division of labor, which creates disparate groups with disparate and even conflicting goals and priorities; interdependence, which means that none of those groups can do their work without the others; and scarce resources, for which groups necessarily compete. Groups whose managers have influence tend to get what they need; other groups don’t. Unfortunately, many managers deal with conflict by trying to avoid it. “I hate company politics!” they say. “Just let me do my job.” But effective managers know they cannot turn away. Instead, with integrity and for good ends, they proactively engage the organization to create the conditions for their success. They build and nurture a network of relationships with those they need and those who need them; that is how they influence people over whom they have no formal authority. They take responsibility for making their boss, a key member of their network, a source of influence on their behalf. 3. Manage your team. Effective managers forge a high-performing “we” out of all the individuals who report to them. Constant and probing self-assessment across these three imperatives is essential, the authors write. They include a useful assessment tool to help readers get started. Members need to know what’s required of them collectively and individually; what the team’s values, norms, and standards are; how members are expected to work together (what kind of conflict is acceptable or unacceptable, for example); and how they should communicate. It’s your job to make sure they have all this crucial knowledge. –Bloomberg

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Food Industry News® November 2015

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6 Key Industry Changes The recent Multi-Unit Foodservice Operators Conference gave industry leaders a list of concerns to think heavily about; here are the top 6: 1: Millennials are demanding more unique experiences. They’re demanding more technology. They want restaurants to have a sense of purpose and to do more than just serve burgers or burritos. And they want it their way. “The consumer has spoken,” said Denny’s Corp. CEO John Miller. “They want more control.” 2: The biggest immediate threat to the labor line is a shortage. After years of hiring workers at a rapid pace, the restaurant industry is suddenly finding itself struggling to hire good talent. Joni Thomas Doolin, CEO of TDn2K, warned that there would be “significant labor shortages by the middle of next year.” 3: The restaurant industry doesn’t get credit for the good things it does for young people. “We’re experts at developing young people and giving them skills,” said Karim Webb, a Los Angeles-based Buffalo Wild Wings franchisee. “We should be subsidized, not penalized,” he said. “We leave meat on the bone by not telling our story. We don’t focus on how well we’re developing people.” 4: The restaurant industry is not all that complex. “We make great food and get it in people’s mouths,” said Rich Melman, founder of Lettuce Entertain You Enterprises Inc. “That sort of is the essence of the restaurant business.” In addition, defining the restaurant industry’s problem is just as simple. “The one problem in the restaurant business is having enough customers,” Melman said. “You can talk about food costs, minimum wage, labor and all of these things. To me, they can be worked out relatively quickly when you have enough customers.” 5: Consumers return to old favorites. On the stage at MUFSO were the CEOs of numerous legacy chains that have found recent success: Julia Stewart, CEO of DineEquity Inc., operator of IHOP and Applebee’s, won the Operator of the Year award. Golden Chain winners included Denny’s CEO John Miller and International Dairy Queen Inc. CEO John Gainor. And the Norman Award winner was Cheryl Bachelder, reinvented Popeyes Louisiana Kitchen into one of the hottest chicken concepts in the country. 6: Restaurant chains have to become part of their communities. The CEOs that won Golden Chain awards all noted the importance of giving back. Amanda Hite, CEO BTC Revolutions, a social media and marketing firm, said doing so is just good business. Employees want to feel good about the business for which they work, and consumers spend money at businesses they feel good about. –NRN

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“When we’re up on stage, we’re not just playing songs you like,” he said. “We’re giving them an experience. Once they walk into your restaurant, you’re on. Don’t just give them food; give them an experience.” – Gene Simmons

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Pesticides & Herbicides Revealed to Do Yet More Damage Many pesticides negatively affect pollinators, such as bees, but how do they affect soil-dwelling organisms such as earthworms, which help enhance the nutrient availability of soil? Gaupp-Berghausen et al. addressed this by testing the effects of a commonly used glyphosphatecontaining herbicide on two species of earthworms in a greenhouse experiment. They found that herbicide treatment reduced an activity called casting that promotes soil health in one species and decreased the ability of the other species to reproduce by nearly 50%. Soil concentrations of nitrate and phosphate, which can negatively affect the surrounding environment, also increased. These results emphasize that pesticides probably have effects on ecosystems that go well beyond what we might predict or recognize. –Science

Food Industry News® November 2015

Pizza Industry in 2015 at a Glance If Americans could choose to eat only one food for the remainder of their lives, it would have to be pizza. According to statistics from Franchise Disclosure Documents, Americans eat on average 100 acres of pizza daily or 350 slices per second. In addition, 93 percent of Americans eat at least one pizza per month, easily making pizza the number one dinner choice in the United States. With such mass appeal, it is no surprise that this $40 billion industry (measured by sales per year) makes up approximately 17 percent of all restaurants in the nation. Pizza was first introduced in the early 1900s near Chicago and in New York when Italian immigrants first arrived in the United States. Then in the mid 1900s, GI’s from WWII began streaming back from Italy, bringing with them a renewed craving for pizza. Although the pizza industry was highly expansive at this time, all of the pizzerias were still individually owned restaurants. It was not until 1958, when the Pizza Hut franchise launched, that this industry truly began to escalate. In 2012 there are approximately 65,000 U.S. pizza franchises. During the recent economic recession, the price of key pizza ingredients like cheese and wheat began to skyrocket, elevating the costs of production and making a large hit to the pizza industry. In an attempt to restart sales, pizza franchises offered a variety of promotions, altering their marketing strategies through websites and other forms of social media. For instance, in 2009 Pizza Hut launched a deal which allowed customers to choose any set of toppings and crust for $10 per pizza. Trends like this one soon proliferated across the pizza industry, reviving the industry after its decline during the recession. Additionally, Americans have started to trend away from dining out and towards take out and fast-delivery foods. These quick-service pizza concepts allow people to take advantage of the new technologies that are available at home, all the while subtracting the extra fees from tips, drinks, and gas. Amongst the population of American families with children 18 and under, 68% of their occasions with pizza involve children. In fact, a recent Gallup Poll demonstrates that children of ages 3 -11 claim to prefer pizza out of all lunches and dinner selections. However, despite this concentration on American families, pizza has proved to be popular among people of all ages up to 65. One of the greatest highlights of the pizza industry is its high versatility and customization for consumer preferences. A survey conducted by the PMQ Pizza Magazine indicates that 86% of pizza lovers would choose their own toppings rather than order a pre-customized pizza. – Franchise Help

The Top 10 Books Right Now According to Apple X by Sue Grafton THE GIRL ON THE TRAIN by Paula Hawkins THE NATURE OF THE BEAST By Louise Penny IF I DIDN’T KNOW BETTER by Barbara Freethy FRICTION by Sandra Brown GREY by EL James THE TAMING OF THE QUEEN By Phillipa Gregory FIND ME by Lauraelin Paige SMALL WARS: A JACK REACHER STORY by Lee Child THE MARTIAN by Andy Weir

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Food Industry News® November 2015

Business Fraud:

The Facts The Association of Certified Fraud Examiners estimates that organizations around the world lose 5 percent of their revenues every year because of fraud committed internally, with a median loss of $145,000. The ACFE’s global study of fraud around the world found that 24 percent of fraud losses cost $1 million or more. These types of fraud go on for an average of 18 months before they get detected!

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Food Industry News® November 2015

Where’d Those Old Sayings Begin?

Retirement Ready? Keep the IRS Waiting Most retirees have two big concerns: outliving their savings and paying taxes on their withdrawals. A new type of annuity, called a qualified longevity annuity contract, or QLAC, lets retirees lock in income in the future and avoid taking taxable required minimum distributions (RMDs) on as much as $125,000 of their retirement savings. QLACs provide a tax-advantaged twist on deferred-income annuities (longevity insurance), which insurers have offered for several years. You usually invest in these annuities when you’re in your sixties to receive guaranteed lifetime income starting 10 or 20 years down the road. But until recently, you couldn’t delay that long if your money was in an IRA or a 401(k) because such accounts require that you start taking withdrawals at age 70½. The Treasury Department changed the rules last year, permitting people to invest 25% of the balance of an IRA or 401(k) account (up to a total of $125,000) in a QLAC without having to take RMDs at 70½. (You’ll owe taxes on payouts, except to the extent they reflect after-tax contributions.) Nearly a dozen options from insurers, including American General, Lincoln Financial, MetLife, New York Life, Northwestern Mutual, Pacific Life and Principal, are

now available. A deferred-income annuity is one way to ensure you’ll have extra money coming in later in life, when you may need it most If you’re interested in this type of annuity, you can roll money from your IRA into a QLAC. Or you may be able to invest in one through your 401(k) when you leave your job without rolling it over to an IRA, although few plans offer that option yet. When you pick a QLAC, the key decisions are when to begin payouts and whether to include a death benefit. The longer you wait, the more you’ll get. A 65-year-old man investing $125,000 in MetLife’s QLAC, for example, will get about $33,000 per year if payouts begin at age 80; he’ll receive more than $64,000 if he delays payouts to age 85 (women, who tend to live longer, receive less). But if the man dies before the designated payout age, he’ll get nothing. Adding a death benefit reduces your annual payouts. If the 65-year-old man chooses a return-of-premium death benefit, his heirs will get back the $125,000, minus any money he already received, but his annual payouts would drop to about $26,000 starting at age 80 or about $46,000 starting at age 85. Some insurers also let you continue payouts for your spouse after you die. –Kiplinger’s Personal Finance

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■ In olden days, people cooked in the kitchen with a big kettle that always hung over the fire. Every day they lit the fire and added things to the pot. They ate mostly vegetables and did not get much meat. People would eat the stew for dinner, leaving leftovers in the pot to get cold overnight and then start over the next day. Sometimes stew had food in it that had been there for quite a while. Hence the rhyme: “Peas porridge hot, peas porridge cold, peas porridge in the pot nine days old.” Sometimes they could obtain pork, which made them feel quite special. When visitors came over, they would hang up their bacon to show off. It was a sign of wealth that a man could, “bring home the bacon.” They would cut off a little to share with guests and would all sit around and chew the fat. ■ Those with money had plates made of pewter. Food with high acid content caused some of the lead to leach onto the food, causing lead poisoning death. This happened most often with tomatoes, so for the next 400 years or so, tomatoes were considered poisonous. ■ Bread was divided according to status. Workers got the burnt bottom of the loaf, the family got the middle, and guests got the “upper crust.”

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Food Industry News® November 2015

5 Ways Restaurants Can Attract Today’s Customers Restaurant chains can connect to customers and drive traffic by adopting these five approaches. Serving food has proven to be more than just offering a meal; consumers want an experience. 1: Many consumers are increasingly interested in knowing where ingredients come from and how their food is made. Be ready to answer their questions honestly and to explain your decisions. If many of your customers object to some of your practices, explore ways to adjust them so they better align with their values. If you’re skeptical of the potential return, think of the success of Chipotle’s “Food with Integrity” mantra. 2: Try offering unusual items as specials to help express your brand. Mooyah Burgers, Fries & Shakes did just that with its Jelly Donut Milkshake. The item drew attention to the chain’s other shakes, and also drove a sales increase. Special items will help your restaurant get noticed, and possibly garner positive attention on social media. With more than 29 million Americans posting pictures of food and drinks from restaurants on social media, that kind of attention can be valuable. 3: Use social media, loyalty programs or other methods to receive and respond to customer feedback. Ask them for menu suggestions to help give them a sense of ownership in your brand. If many of your customers are asking for gluten-free, vegan or other niche products, consider responding to them. If one person in a party of eight wants a gluten-free item and you can’t provide it, then all eight of those people will take their business elsewhere. 4: Offer healthful choices, even if your focus is fried chicken. To many people, a small act of selfsacrifice can justify a fairly high level of gluttony. Ordering a chicken sandwich instead of a hamburger can justify a larger order of fries, according to psychologist William Hallman of Rutgers University. Those items can also offer cover, he said. “Before salads were on the menu at McDonald’s, when you went there everyone knew what you were ordering,” Hallman said. “Now there’s a little bit of wiggle room. [You can say,] ‘I went to McDonald’s, but I had a salad.’” 5: Many consumers today feel better about their food if they can customize it. The fast-casual model of assembling food in front of customers seems ideal, but regardless of your service style, it’s important that your guests know that you will happily add, take away from or otherwise modify their order in any way they like. You might even consider making customization part of the ordering process. When people feel like they’ve taken control of what they’re eating, they feel better about themselves and their food, Hallman said. – Excerpted from nrn.com

10/9/15 9:23 AM

Food Industry News® November 2015

Why School Food Diets Are Essential

Republicans are trying to undo school meal standards adopted in 2010 as part of the anti-childhood-obesity initiative championed by First Lady Michelle Obama. Senate Republicans have included language in the annual U.S. Department of Agriculture spending bill that would limit implementation of those school lunch standards in case they aren’t able to pass a separate bill that would rewrite them from scratch. The government spends $30 billion a year on child nutrition. Under the 2010 law, schools get an extra 6¢ per meal if they offer food with reduced sodium, 100 percent whole grains, and half a cup of fruit or vegetables. In January, the School Nutrition Association, which represents meal providers, requested revisions, including halting the implementation of the low-sodium restriction, reducing the wholegrain requirement to 50 percent, and making fruit servings optional. On the other side of the debate are doctors, the Union of Concerned Scientists, the United Fresh Produce Association, and military groups who say making school meals healthier is crucial to guaranteeing the physical readiness of recruits. “When you look at the current cohort of 18- to 24-year-olds, an incredible number of them are not eligible for military service,” says D. Allen Youngman, a retired Army major general. “We hope the Congress will resist the temptation to tinker with it.”

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Italian food reigns supreme among consumers, according to the National Restaurant Association’s “Global Palates: Ethnic Cuisines and Flavors in America” report. Surveyed participants also said they regularly ate Mexican and Chinese food, making those three ethnic cuisines the most popular in the report’s findings. In its What’s Hot in 2015 forecast, the NRA reported that the majority of consumers — 69 percent — said they are more likely to try ethnic cuisine in a restaurant than at home.

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cAll 911 immediAtely. We are dedicated to educating the Illinois community about food allergies. Protect your business and customers. For further information, contact us at illinoisfoodallergy@gmail.com. www.illinoisfaea.org

A Supplement of

is to provide general information and guidance. Appropriate safeguards procedures should be followed avoid and deal food reactions. In the event incidental, of an The authors and the Illinois Food Allergy Education Association (heretofore IFAEA) disclaimThis anyposter responsibility for any adverse effects resulting from the information presented.and Under no circumstances, includingtonegligence shallwith IFAEA be allergy liable for any direct, indirect, special, reaction, assistance should be obtained immediately. Illinoisfor Food Allergy Education regarding Association (IFAEA) disclaims any inclusion responsibility for any adverse effects resulting from punitive orIllinois consequential result. The information enclosed is not allergic designed to take emergency the place ofmedical a doctorâ&#x20AC;&#x2122;s instructions. Patients are urged to contactThe a doctor specific information guidelines for care. The of brand name medications or medical devices Fooddamages Allergythat Education Association does not imply endorsement by IFAEA. No information should be used as a substitute forthe legal counselingpresented. in specificUnder situations. No one shouldincluding act uponnegligence, the information contained in this professional information no circumstances, shall IFAEA be liable forwithout any direct, indirect, guidance. incidental, consequential, special or punitive damages that result.

@Julieifaea Illinois Food Allergy Education Association

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Food Industry News® November 2015

NUggETs

Perfect desserts for your holiday table or restaurant operations begin with the artisans at Gerhard’s Elegant European Desserts (see their ad on page 27) where old world perfection that is simply unmatched. For the holidays, treat others to their classic pecan tarts, pear cranberry franchipan and pumpkin charlotte.

Disaster-Free Thanksgiving Dinner Don’t let a few common mishaps turn your Thanksgiving feast into a day of disaster. Use these tips to glide through with ease. n Unexpected guests—Uncle Norm brought along his new girlfriend and her three sisters. Normally this would be a problem, but you’ve already prepared by purchasing a boneless turkey breast. A 2 1/2-pound boneless breast only takes around 1 1/2 hours to cook. Slice it up, add it to the

serving platter, and no one will be the wiser. n Lumpy potatoes—Usually this means undercooked potatoes. If you find yourself at this point, you can add in a little milk or cream to the mix and put it over a low heat until the lumps soften. Tip for next time: Insert a fork into the potatoes before taking them off the stove. They’ll be done if the fork slips in easily. n Lumpy gravy—Clumps of flour will form if you add

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flour too quickly. Gradually adding flour to the base can avoid this problem. Do this by sprinkling it into the gravy with a fine sieve. Try pouring the gravy through a sieve before serving as well. n Soggy pie crust—Blindbaking the crust either partially or fully before pouring the filling will prevent wet filling from sinking in. Also, a good-quality store-bought pie crust popped in the oven and supplied with filling is an easy alternative for Thanksgiving dessert. n Cracked top on pumpkin pie or cheesecake—Whipped cream or confectioners’ sugar can hide a myriad of dessert imperfections. Finish your cake or pie with one of these and you’ll be praised for your thoughtfulness. Alternatively, cheesecake can also be topped with strawberries, cherry compote or even chocolate sauce if you or your guests desire. Source:

Americans return almost 9 percent of the merchandise they buy in stores, according to the National Retail Federation. Many retailers will let you make a return without a receipt, though your credit may be for the lowest price. When a clerk asks, “Do you want the receipt in the bag?” say no. Keep it in your wallet until you know the purchase works. Bacon lovers now have an app that can help them find soul mates who share their apprecation for the savory pork product. Kraft Heinz Co. has unveiled Sizzl, a dating app from Oscar Mayer designed to bring bacon lovers together. - meatingplace.com Tablets and Kindles may be popular, but anyone thinking libraries are obsolete should think again. There are more public libraries in the United States than McDonald’s restaurants— and 58 percent of American adults have library cards. Those numbers don’t even include school, government, or university libraries. Kids aren’t eating lunch all the time. A study

of the eating patterns of 3,647 children from 4-13 years, reported by The Health Site website, found that 17 percent of kids 9-13 skip lunch on a given day (and close to 25 percent on weekends), as well as 13 percent of younger children. 94% of rail crossing accidents are a result of risky motor vehicle driver behavior. Apples will ripen very quickly at room temperature. You can store apples in the fridge to stop the ripening process. Every year more than 48 million Americans are affected by foodborne illness, leading to 128,000 hospitalizations and 3,000 deaths. It takes an average freight train consisting of 100 cars over a mile to stop in emergency braking. St. Jude Hospital has treated children from all 50 states and from around the world. The budgeted daily operating cost of St. Jude is $2 million. Tap water should always be allowed to run for 2-3 minutes, first thing in the morning in case contaminants have steeped in during the night.

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Food Industry News® November 2015

Find the Silver Linings in Life

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Zeal Named 2015 Restaurant of The Year The FBEE (Food and Beverage Equipment Executives) voted Chef Vince’s Zeal restaurant as their 2015 Restaurant of The Year. Chef Vince’s Zeal is known for unique Italian and Latin infused dishes created with passion by Chef Vince. ZEAL offers a lunch, dinner, carryout and late night menu of tapas, appetizers, salads, sandwiches and burgers and even has live entertainment nightly. Located near the Woodfield Mall, the restaurant is open 7 days. For more info visit www.fbee.org or www.chefvinceszeal. com. The tradition of FBEE members voting on a restaurant of the year dates back to 1940 when the networking group was formed. The FBEE is comprised of many of our area’s leading suppliers, one per category, and is dedicated to networking and helping each other to further their individual businesses. Pictured left is the 2015/2016 president of FBEE, Mike Coker of CSI and Chef Vince, owner of Zeal.

nov 26-32.indd 28

The Right Words

1. Definitely 2. Surely 3. Absolutely 4. Certainly 5. Fantastic 6. With pleasure. 7. I’d be delighted to assist. 8. This is a very popular item. 9. That’s a good choice. 10. We have had a lot of positive feedback on that item. 11. Your satisfaction is our topmost priority. 12. Have I completely resolved all your queries today? 13. You are very welcome. 14. Is there anything else I can help you with? 15. I appreciate your patience on this. Please let me know if I can provide any other additional support.

The Simplest Steps To Saving Money Ever It’s the truth that we always pay bills, creditors, taxes and everyone else but rarely think to pay ourselves, but that’s what saving really is: keeping what we’ve earned. According to federal data by Statistics Brain, the average U.S. family’s savings account held a balance of $3,800 in 2014. While there has been an upward trend in the amount being socked away each year, increasing savings account balances can help Americans meet their long-term goals, such as retirement. Treat your savings contribution like a bill. Create a budget that outlines all your expenses, and includes a line for savings. Thinking of your savings account as a debt to be paid will help hold you accountable for making regular deposits and limit any tendencies to spend what you may have been able to save. Challenge yourself to save. If you need a little extra motivation, tackle a program that lets you gradually step up your savings game, such as the 52 Week Savings Challenge. The challenge is simple: start off saving $1 the first week, $2 the second week, and eventually $52 in the final week of the challenge. If you save each week throughout the year, you will be $1,378 richer. Set a weekly reminder to stay on track. – Family Features

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Food Industry News® November 2015

www.foodindustrynews.com

Local News Street, the pizzeria combines a delicious blend of speed, quality and value. White Oak Tavern & Inn has announced the appointment of MiEvery Friday and Saturday night, Evanston chael Pickering as hotspot Ten Mile House (1700 Central St.) beverage director stations its wood-fired pizza oven at fellow Following business Temperance Beer Company (2000 / GM. Dempster St.), serving 12” customizable pizzas a run as beverage to hungry weekend imbibers. Starting at $12, manager for the pizza fans create their own delicious pies from a selection of sauces, toppings, and cheeses. Langham Chicago, There’s no better way to dig into wood-fired where he was in creations than on-the-go along with local beers charge of all beverat Temperance Beer Co.! With this exciting ages for the hotel collaboration, Evanstonians and Chicagoans support the local community all while enjoying including the 1,800 their favorite wood-fired pizzas and craft beers label wine program at one central location. at Travelle, PickerThrive Market, a ing has embraced quickly growing online the new leadership role retailer selling only at the 10-month old high-quality healthy Lincoln Park farm-to-tafoods, vitamins, home ble. Fairmont Chicago, goods, and beauty sup- Millennium Park is explies, will be opening cited to announce the a new Batesville, IN arrival of new Execuwarehouse. The new tive Sous Chef Atticus 375,000 ft. facility, a Garant. Having most former General Elec- recently served within tric plant, will bring the Fairmont Brand as over 300 jobs to the Executive Sous Chef at town of 6,500 in just Vancouver’s Fairmont six months.. - PR Newswire Pacific Rim, Chef Garant Horror Convention - is excited to immerse Days of the Dead - Live himself in the Chicago music, a Monster Ball, food culture and divercelebrity signings and sity. Furious Spoon’s parties at the Chicago new Logan Square locaMarriott Schaumburg - tion will open at 2410 N. Nov. 20-22, 2015. Beau- Milwaukee Ave. in early jolais Wine Tasting 2016 and will have a - Nov 19, 2015. Walk similar food menu as the between restaurants in current Spoon. It will feadowntown LaGrange to ture an expanded bevertaste around 20 differ- age program. Woodie’s ent wines and appetiz- Flat in Old Town — ers. 800 Degrees Nea- Happy Hour: Mondaypolitan Pizza (the 10th Friday 4-6pm, Sunday location in the world 7-10pm. 1/2 off Ketel following openings in One, Captain Morgan, California, Nevada and Jack Daniels, and Don Dubai) opened October Julio cocktails. 1/2 Revo9 in Evanston’s Sher- lution Brewery Cans. $2 man Plaza, 812 Church Beer of the Month.

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Food business professional who don’t have time make time to read Food Industry News High Expectations Keeping employees engaged and motivated is critical to being a good manager. Yet it can be hard to do when you have so many other things on your plate and your staff is feeling pressure to do more with less. Sometimes you have to put your team ahead of yourself. You have to understand what makes people tick. You have to care. In short, you, too, must be engaged and motivated. The rewards are worth the effort. A boss who sees the potential in people and finds ways to draw it out is a boss whom people want to follow and whose team is inspired to deliver strong results. Exceptional managers discern people’s strengths and develop positions based on those unique abilities. While this may seem like a lot of work, the payoff is more-efficient and moreeffective employees. You’re working with people’s natural tendencies rather than against them. Doing that consistently and fairly galvanizes the whole team. It’s also important to let people own their ideas and their processes. Managers who swoop in with all the answers and make all the decisions diminish the abilities, and the drive, of their employees. Good managers are “multipliers” who build the collective intelligence of their teams by, among other things, giving people permission to exercise judgment and by asking the questions and fostering the discussions that lead individuals and groups to make thoughtful decisions.

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Chipotle says carnitas are back on the menu at 90 percent of its restaurants, and that the pork’s return to all U.S. restaurants should be complete by the end of November. The Mexican food chain had stopped serving pork at about a third of its restaurants in January after it said one of its suppliers violated its animal welfare standards. Chipotle has not disclosed the supplier in question, but said the violation centered on how it was housing its pigs. Chipotle said it has been working with existing suppliers as well as Karro Food in the United Kingdom to restore supplies. The company says it does not allow its pork suppliers to use gestation crates or antibiotics, and that pigs have to be given access to the outdoors. That makes it difficult to secure enough pork, it says. Despite the stress it can cause on supply, Chipotle has also benefited from touting its animal welfare standards, which help differentiate it from other fast-food chains and make customers feel good about visiting its restaurants. But some have criticized the company’s marketing as manipulative. Chipotle estimates that the pork shortage reduced sales at established locations by about 2 percent. Carnitas account for about 6 to 7 percent of entree orders, according to the company. Chicken is by far the most popular topping, followed by steak.

Respect A Sales Rep’s Time; Here’s Why Anyone who has sold anything to restaurant owners, chefs or suppliers knows that for whatever reason, they sometimes have a hard time keeping appointments. An informal poll of suppliers revealed that at least 31% of meetings are either cut short or cancelled with no prior notice to the sales rep. This blatant disregard for the salesperson’s time should be considered because it may lead to you not receiving the very best pricing or service from the vendor. In fact, some vendors interviewed noted that after seeing how a prospect treats them, they sometimes decide not to work with the account for fear of having to chase them to get paid after the sale. As one vendor stated “if they don’t respect me, my company or my time when I’m trying to earn their business, the buyer is usually a jerk and someone I would not want to deal with.” With time being one of the most valuable commodities, it’s only fair that buyers treat their vendors with the respect they deserve. After all, buyers need sellers to stay in business. –Cary Miller, VP, Food Industry News

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Food Industry News® November 2015

Dining With

ms. x November

ANDREWS CARAMEL FACTORY STORE 6620 W. Dakin CHICAGO, IL 773-286-2224. Open year round. Stop in and pick up some caramel apples. They also sell the apples by the case. They have the regular caramel apples and the giant deluxe ones covered with chocolate and peanuts or pecans. They do sell the apples in some grocery stores too. Order ahead for pick up -andrewscaramel.com. BAKIN’ N EGGS 3120 N. Lincoln CHICAGO, IL 773-525-7005. Excellent place to have breakfast. They are open for breakfast and lunch only and serve Brunch on the weekends. I tried one of their frittata’s, it had caramelized onion, bacon and bleu cheese with a balsamic glaze. They also have a nice selection of pancakes, banana pecan French toast and sandwiches for lunch. FATSO’S 6035 W. 95th St. OAK LAWN, IL 708-424-424-2490. Fast food neighborhood restaurant. They have great food. If you want to try something different they have this creation called a Fatso dog which looks like a burrito. Inside of it there are hot dog pieces, French fries, chili, cheese, onions, bacon and jalapenos. They give you some sour cream on the side too. This will really fill you up. JESSE OAKS 18490 W. Old Gages Lake Rd. GAGES LAKE, IL 847-223-2575. Their prices are so reasonable. Start off with an order of Irish nachos, instead of using tortilla chips they use waffle fries and top them with the works. They have a huge cocktail called the HD Bloody Mary filled with different food items. I’ve never seen anything like this. It could be a drink or it could be a meal. They have sandwiches, pizza and offer breakfast on the weekends. NANO’S PIZZA 5906 Lincoln MORTON GROVE, IL 847-967-9700. One of my friends recommended this place for their broasted chicken. They were right, the chicken was fabulous and I got it with an order of the broasted potatoes which were equally as good. They also have pasta, pizza and sandwiches too. Dine in or you can get it delivered. ROOT’S HANDMADE PIZZA 1924 W. Chicago, IL 773 -645-4949. This place is a big hit! They offer Quad Cities style pizza; start with crust, add the toppings then cheese. The crust for the pizza is made from malt and everything is handmade. You can build your own pizza, build your own salad or get a sandwich. They have bratwurst, chicken chorizo sausage and gyro sausage sandwiches. They even make their own chips. Everything is so good! ROUTE 66 HAND TOSSED PIZZA 10180 S. Indianapolis Blvd. CHICAGO, IL 773-734-2032. Place your order and pick it up. They have sandwiches, pasta, salads, wings and pizza. They have a couple of Route 66 menu items like the Route 66 burger with American cheese, ham and bacon or what I ordered -the 66 Special- a thin crust pizza with mushrooms, red peppers, sausage, pepperoni and onions. SPEARS BOURBON BURGERS BEER 723 N. Milwaukee Ave. WHEELING, IL 847-363-8909. I can’t believe how many burgers they offer on the menu. They have a burger with bone marrow, a veggie burger, turkey burger, a wagyu burger and an elk burger. I tried the 723 burger which was a burger with peanut butter, smoked pepper bacon and spicy jelly. Wow, that was really good. Check out their drink list, too.

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Food Industry News® November 2015

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Page 31

Job Hacks

■ Demand up for accountants. The 25 firms on Crain’s annual list of the largest accounting firms in Chicago saw a 10.5 percent increase in the total number of local professional staff in the past year. Together they employed 18,785 professionals as of June 30, 2015. Only three firms had fewer professional staff this year. The largest increase, a 43.1 percent surge, belonged to BDO USA LLP. In January, BDO merged with SS&G Inc., which was ranked No. 24 last year. ■ Gone are the days when you could get an email and reply in 24 hours. People expect you to reply within minutes. An hour is acceptable. In two hours, they’re complaining on Twitter and Facebook. ■ A technique that works against job fatigue is burst work. Most of us aren’t marathon runners. If we commit to long periods of working, our drive wanes. We fatigue. But we can work hard for short periods of time. The key to burst work is taking frequent breaks to refresh your focus and drive. The best breaks involve physically moving around. Change your scenery. Go for a walk. Do some pushups. If you clear your head, you’ll be ready to buckle down and do another burst of work. ■ Another way to fight job fatigue is by physically changing the way you work. Rather than being stationary all day, spend at least some of your workday at a standing desk. Standing up increases blood flow, and

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ing, “We’re going to dou- that have specific end is daily life for serial enble our profits this year.” dates gives structure and trepreneurs. “I’ve had a You just have to be in- keeps things running great five-year run,” Matt word Paxton of mouth.indd 2 says. “But I know credibly specific in how smoothly. you’re going to accom■ Entrepreneurs have I’ll have another bad fiveplish it. a higher tolerance for year run someday. That’s The idea is to make sure financial pain than peo- just business. You have the outcome is visualized ple in typical jobs. “You to prepare for that and properly. If your goal is aren’t an entrepreneur save, save, save. You can’t to double revenue, then until you ask your wife go out and buy a Lambogive an exact plan—with what you can sell to rghini.” Paxton,SInce based 1983 short-term milestones— make payroll,” he says. in Richmond, Virginia, detailing how you’ll do it “Instability is all I know, started five businesses in along the way. and I just prepare for it four years, including coTime is another way to and expect it.” founding Xterra Wetsuits add specificity to your What looks like insta- in 2001 and launching To discover why more buyers are switching callrisk now fortofreeothers samples. goal. Making milestones bilityto us, and Clutter Cleaner in 2005.

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Food Industry News® November 2015

Cary Miller: PEOPLE SELLING THE INDUSTRY

PLAYING IT SAFE: REDUCING SLIPS AND FALLS IN C-STORES

According to the National Floor Safety Institute (NFSI), slips and falls account for more than 1 million hospital emergency room visits each year. If a customer were to slip and sustain an injury while at your convenience store, you could have a very costly claim on your hands. While it’s impossible to completely eliminate threats, there are measures you can take to safeguard your customers, your employees and your store’s reputation. 1. Identify problem areas Review past incident reports to identify problem areas and create a plan of action to minimize risks. 2. Control the environment Walk-off mats at store entrances help capture debris and absorb water as customers enter the store. Maintain mats so they don’t become a hazard. Regularly wash and dry mats, and remove excess water with an extractor. Flatten out curled edges and replace wornout mats. 3. Display safety signs Make sure any slip, trip or fall threats are clearly marked. Use wet floor signs only when the floor is actually wet. Warn customers of areas where they will need to step up or down. Keep steps and stairs well lit. 4. Clean floors regularly Remove debris off the floor, sweep and mop. Mop at nonpeak times during low visitor traffic. Spot-mop only when necessary, and always use appropriate signage. Develop a sweep log so employees walk the aisles at regular intervals to look for hazards. Society’s extensive experience in insuring convenience stores, theirr team of risk control experts and theirr network of local, independent agents can help C-store owners ensure they have the proper practices and policies in place to minimize safety hazards. See more ways Society is solving real business problems at www.societyinsurance.com.

nov 26-32.indd 32

The 5 Traits That Make You Start Your Own Business 1. You’re feel like you’re almost unemployable because you’ve got something that nobody else seems to get. 2. You stubbornly stick to something, even when the odds are against you. That’s because your ideas keep you going and sooner or later, something will stick. 3. You’re willing to fail a lot. Failure is awesome because it delivers results, and that’s always the foundation for a reality check. The germ of an idea always needs some scrapping out, so accept the mess; there’s a success in there somewhere. 4. You’re flexible enough to find opportunity that nobody else can see... Or wants to. 5. You make your own luck. Time won’t cut you a break, but opportunity is there for the bold. Most successes will admit to having one shot... And taking it better than their competition.

This month I am proud to be pictured with Carissa Shaffer and Rian Salyers, owners of Knife & Tine located 1417 W. Fullerton Ave. in Chicago. This restaurant specializes in New American Cuisine with the goal in mind of preparing and serving the finest foods of each season. Check out Knife and Tine for a great meal and warm hospitality. Marc Pagano is with Riverside Foods a family-owned company in Two Rivers, WI. They offer first-class appetizers and seafood items. Their top selling appetizers include Homestyle White Cheddar cheese curds, which are lightly battered and dusted with a delicious Homestyle breading, Kettle Brau Cheese Curds handcrafted with Leinenkugel’s beer batter, Italian Crusted White Cheddar cheddar cheese curds coated with Italian spices, Parmesan, Romano, garlic and parsley for a one-of-a-kind cheese curd experience and Trivers’™ Half Naked™ cheese curds made with fresh premium yellow or white cheese curds that are barely covered with a golden coating. Several distributors in Chicagoland offer their products, including Battaglia, Greco and US Foods, PFG Fox River and Gold Medal. Ken Gillie and Nicholas Wolf are with Sculpture Hospitality, the world’s leading profit and revenue enhancement company for the hospitality industry. They have the comprehensive solutions your bar or restaurant needs to operate at optimal effectiveness and efficiency. Their services include inventory management systems, sales and training programs and draft beer management products, all designed to help their clients drive both topline and bottom-line sales and profits. They provide free, on-site consultations, and can deliver measurable results and demonstrable return-on-investment. If you need greater control over your sales and profits, contact Sculpture. They are listed in our Buyers directories under Inventory Control. Phylicia Sakelaris and Chuck Bray are with Randal Retail Group, a Batavia, Il based company specializing in facilitating the furnishing and build-out of restaurants and retail spaces. The firm’s services include: Custom fixture design; Build of fixture packages up to five stores at a time; warehousing of fixtures, up to five stores at a time; shipping nationwide with delivery in three business days or less and installation by their team of experts. Discover why more restaurants and others are working with Randal as an extension of their team to help their stores get open on time and on budget. Todd Nichols is joined by his father and founder of the family farming business Lloyd, operators of Nichols Farm located in Marengo, Illinois. The Nichols Family Farm proudly produces some of our areas freshest and finest locally grown produce, which supplies many of our area’s top restaurants, hotels, chefs and country clubs. Nichols Farm produces heirloom quality varieties of fruits, vegetables, herbs, root vegetables and more from their 500 acre farm. They pick crops by hand 6 days a week and deliver them directly to their customers. Using locally grown produce gives your servers a story to tell which can help you get higher menu prices. Be sure to check out the Nichols Farm selection of over 350 items for better tasting food and happier customers. The Vito Fryfilter team is ready to help you improve the quality of the fried foods you serve and save money on your frying oil. The Vito system is used worldwide by chefs and restaurants concerned with serving the best food and saving money. Many top national and international restaurant and hotel chains use the Vito system, as well as more and more indepdents. For a free demo at your location, contact locally based Vito System Filtration. Their phone number is listed in our Buyers Directories under Oil Filtration Systems.

10/9/15 12:19 PM

Food Industry News® November 2015

www.foodindustrynews.com

How to Increase your Cash Flow and Grow Your Business The food industry is not for the faint of heart. There’s competition, changing trends and picky customers. Before you know it, the place across the street has upgraded all their equipment and started expanding into the next retail space. You’ve had the demand for years to do the same, but never had the resources to make it happen. The Small Business Administration (SBA) has loan programs designed to help businesses grow and expand to match these ever-changing times. SBA loans allow businesses to finance real estate for terms up to 25 years while equipment can be financed as long as 15 years. Longer terms result in smaller, more affordable monthly payments and increased cash flow that can be injected back into the business.

“Our bankers are experienced in the food industry, and approach each relationship with flexibility and an entrepreneurial spirit,” said Bruce Lammers, president and CEO of Ridgestone Bank. “As a designated SBA preferred lender, we work to structure our loans specific to the needs of small business owners.” Ridgestone Bank specializes in SBA lending, and is the number one SBA lender in Illinois and one of the top 10 SBA lenders in the nation. Whether it’s for a business acquisition, expansion, construction or machinery and equipment purchase, the terms offered by the SBA can be an ideal fit for many businesses in the food industry. See Ridgestone Bank’s ad on page 3 of this issue.

Page 33

Legal Representation For the Food Industry Litigation • Collections • Contract Review • Trademarks Corporations/Partnerships/LLCs • Lease Negotiations Conﬁdentiality and Non-Compete Agreements • Insurance Coverage For a free consultation, call David Jenkins

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djenkins@thejenkinslawgroup.com

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At left: Tony Anton, owner of Mullen’s Bar and Grill welcomes CBS 2’s Jay Levine –shortly before hundreds of Cubs fans overran their location on October 7th– to Pittsburgh a few hours before the Chicago Cubs swept the Pirates. Mullen’s operates Chicago-area locations in Norridge, IL; Lisle and Wrigleyville.

nov 33-40.indd 33

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Food Industry News® November 2015

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Page 4

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nov 33-40.indd 34

Food Industry News® September 2014

Increasingly, social media has been used as a weapon to harass, intimidate and defame

Vienna Beef is proud to announce it has inducted Fast Track Lake St., of Chicago, IL) into the Vienna Beef NAME:(659 Matt W. DuBois Hot Dog Hall of Fame on Tuesday, September 29th 2015. RESTAURANT: Cremecentury, Bonnie and Eddie Tefka have For a nearly aCafe quarter successfully run this fast food oasis in the Chicago Loop. As PHONE: 773.342.6000 a family business, they have taken great pride in serving the ADDRESS: 1721 N. Damen Ave., best food while they developed decade-long lasting friendChicago, IL 60647 ships with repeat customers. BIRTHPLACE: Michiganwith their reliable Chef Kleo, serve up a The Tefka’s, along variety of Chicago food favorites. This includes Vienna Beef CURRENT POSITION: HotdeDogs, Chef CuisinePolish Sausage, Italian beef sandwiches, and much more! They have been voted best burger in town even before FIRST FOODSERVICE JOB: burgers became fashionable. Tulaʼs in Seattle Community and charity driven, Eddie and Bonnie are acFAVORITE FOOD: tive supporters of Traditional Catholic charities and the Robert Lurie Vietnamese Pho Children’s Hospital. The place is a blast from the past with big trains going by outsideEl and AWARDS/HONORS: Ideaslittle trains inside. Fast Track was received Michelin in 2013 while I wasfor theira Chef de Cuisine even a amovie setstar once upon a time Dolly Parton film. It is a true part of Chicago history. MEMORABLE CUSTOMERS: While I was working at The Heathman, Fast Track is in goodat company theat Vienna Beef every Hot Dog Harrison Ford was staying the hotel, heinate the restaurant night Hall his of stay Fame, Portillo’s, HottheDoug’s Gene and during and where would always come into kitchen toand thank everyone atJude’s, the endand of his meal. Michael Pollan, of “The Omnivoreʼs Dilemma” dozens of others areauthor all honored. was also a guest at The Heathman. We did a VIP after hours tasting at The food culture of ThaiCastagna for Ruth Reichl. land, Vietnam, Malaysia, WORST PART OF JOB: Missing out on time with my kids and Singapore is eye-openMOST HUMOROUS KITCHENing MISHAP: I once cut off thewith tip of a and inspiring, my thumb in culinary school—really only funny in retrospect. focus on fresh, expertly prepared, and affordable fare that can be TO eaten every Ice day. FAVORITE FOOD PREPARE: creamShopHouse builds on a vision for the future of fast food by bringing PART OF JOB THAT GIVES MOST PLEASURE: Creating a full their parent-company’s (Chipotle) servicewith format circle dining experience-coming up with a menu, experimenting dishes and philosophy to the and food then seeing the smile on peopleʼs facesvibrant when they culinary enjoy a plate tradiI cretion ated.of Southeast Asia. ShopHouse opened in 2011; it hits the Loop (22-24 East Jackson) and SchaumIF YOU COULDNʼT BE A CHEF, WHAT WOULD YOU BE AND burg (1022 N Meacham) thisthe month. WHY: Restaurant consultant so I area could travel world and work in a variety of different environments

BEST ADVICE RECEIVED: I was told that not folding your towel is what hacks do and if you continue to not fold it you will be a hack; itʼs the 10/9/15 10:13 AM little things that make a great chef.

Food Industry News® November 2015

National News The chicken industry has produced 7 percent more readyto-cook meat this year than a year ago, but the market is absorbing the increased meatingplace. production. com 1907water has devised a convenient 10-liter bag in box system, available exclusively at The Fresh Market. The company’s 10-liter bag-inbox water is now available. It can be found wherever Fresh Markets are based. - www.thefreshmarket.com/all-stores Shoney’s is setting its sights on a triumphant return to its Glory Days with the addition of two new all-stars to its Executive Team: Michael Wozniak, Shoney’s new Chief Operating Officer, and Eric Cleveland, Shoney’s new Executive Chef. Schlotzsky’s has officially begun offering Pretzel Dippers— creating four distinct sandwiches that feature Schlotzsky’s fresh meats, cheeses and other ingredients atop Auntie Anne’s pretzel buns, served alongside signature dipping sauces. Pretzel Dippers are available at all Schlotzsky’s restaurants now through

Back by popular demand, IHOP restaurants will be offering its Pumpkin Pancakes now through the holiday season.

December 27, 2015. There are 1,799 Target stores in the United States. To date, Target. com is the fourth most visited retail website in the U.S., with more than 20 million unique visitors (on average) each month. Fifty-six percent of restaurant operators saw samestore sales rise in August, down from 73% in July, according to NRA’s monthly Restaurant Performance Index. Some 46% said they expect sales to grow in the next six months, while only 22% expect the overall economy to improve during the same period. - nrn.com Peapod delivers groceries to both home and businesses as the leading online grocer with 25 years of experience in the industry – a U.S. channel that is expected to increase over the next five years from $6.8bn to $18.2bn (1.4% of the total grocery market) .- IGD Retail Analysis Johnny Rockets New Double-Stacked Burgers Cici’s Pizza and Goosebumps Shake will be available for a limited time at all participating restaurants. i n v e n t e d the ultimate pizza buffet concept, and is nearly 450 restaurants strong in 32 states.

www.foodindustrynews.com

6 Digital Marketing Tips to Expand Your Small Business

Whether you’re just starting a small business or looking to expand an existing operation, marketing your business can seem daunting. The key to marketing success is to drive leads to your business and expand your audience. YP, a leading local marketing solutions provider, offers the following advice: n Mobile matters. You would be surprised by the number of businesses that have not optimized their websites for mobile devices. Not only do mobile responsive sites load faster and provide a better experience, they also help with your ranking in search engine results (also known as search engine optimization or SEO). n Create valuable content. Can’t think of what to say? Customers are often drawn to tipbased content related to your industry or product, such as best practices or top 5 tips. If you aren’t the strongest writer, find someone who is. n Develop content and keep it fresh. As a rule of thumb, you should update images on a quarterly basis. For blogs, update the content weekly, and host the blog on your business’ primary website to keep your audience from clicking away from your site. Post timely information above the fold (where they can be seen without scrolling). n Reputation and reviews matter. Establishing a loyal customer base means monitoring your online ratings and reviews on a regular basis. A business owner who reaches out to customers for all feedback they provide - whether positive or negative - creates a powerful statement. n Drive traffic. Bidding on keywords is the foundation of a search engine marketing (SEM) campaign, which allows you to promote your business within online searches. As you begin, opt for smaller, more targeted keywords such as your company name. Stay away from generic terms that describe your business, such as “bakery” or “cafe,” as this will bring competition from other businesses of the same general type and more expensive click costs. Instead, try the category plus geography keywords, such as “cafe St. Louis” or “bakery Denver,” to drive local traffic to your site. n Mind your spelling. Another tip for your SEM campaign - when people search for save Up To 30% your business, count on a few from oTher Brands! misspellings and typos and put l The World Leader in Mobile Refrigeration those mistakes to work. Bid on l Complete Van & Truck Insulation Packages misspelled words about your l Simple Engineering/Easy to Maintain business to drive that traffic to l Electric Standby Available your site. This strategy can also keep click costs lower by adding l Many Sizes of Units

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nov 33-40.indd 35

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Food Industry News速 November 2015

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Food Industry News速 November 2015

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chIcago gourmet 2015

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Food Industry News速 November 2015

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Food Industry News® November 2015

AROUND CHICAGO With Valerie Miller Shake Shack

Shake Shack recently opened its third location in the Chicagoland area in Skokie, Illinois in the Westfield Old Orchard Shopping Center. They specialize in burgers, dogs, shakes and custard. What started off as a hot dog cart in Madison Park in Manhattan has now expanded with locations world wide. The concept is magnificent, starting with the design of the building. Each Shack is constructed from recycled and sustainable materials. Every Shack recycles all bottles and plastics. Menu: Frozen custard – Shakes Cups & Cones – Frozen custard ice cream Concretes – Frozen custard ice cream with ingredients for mixing in Custard Calendar – Different flavors of the week Burgers – Each burger is 100% all natural Angus beef, vegetarian fed, humanely raised and source verified. No hormones or antibiotics will ever be used. You can taste the difference. I tried the Roadside Burger with cheese and grilled onions. Flat Top Dogs – The hot dogs are split and griddled crisp on a Martins potato roll. I recommend the ShackCago Dog; it comes with relish, onion, cucumber, pickle, tomato, sport pepper, mustard and celery salt. Add an order of their crinkle cut fries, which are light and crispy. They even have something for your pet dog! “The Dog Menu” has a Bag O’ Bones Doggie Bag and Pooch-ini Shack Burger dog biscuits with peanut butter sauce and vanilla custard. Shake Shack is located at 4999 Old Orchard Center in Skokie, Illinois. The other two Chicagoland locations are at 66 Ohio and 12 S. Michigan Ave. For more info, visit shakeshack.com.

nov 33-40.indd 39

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Page 39

Beautiful Websites. Right Price.

Clybourn Corridor Expands

Deerfield developer Chuck Malk has proposed a twotower residential development with 407 units at the southwest corner of Weed and Fremont streets, while Richden, a Chicago developer, has filed plans with the city for a 68-unit apartment complex a couple of blocks north, on the 1700 block of North Clybourn. The intersection of North and Clybourn is one of the busiest shopping districts in the city.

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Chicago Booth Manufacturing Company recently exhibited at the National Gentlemen’s Club Expo for its G Club Furniture division. Everyone loves Chicago Booth’s comfortable seating, including adult film star Ron Jeremy and Playboy’s Hugh Hefner as pictured above. For over 30 years smart operators in the food industry have relied on Chicago Booth Manufacturing Company for quality long lasting booths, tables and seating. Unlike many competitors’ products, their items are made in Chicago and built to last. If you are concerned with having your customers comfortable and more importantly, saving money over the long run, be sure to check out their selection of colors, styles and finishes. They have something for every type of operation and budget. You can see the Chicago Booth ad on page 18 of this issue.

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Page 40

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Food Industry News® November 2015

The Greater Chicago Food Depositor has 1 goal, 1 mission to fight hunger 1 dollar, 1 meal, 1 person at a time until the day no 1 goes hungry. The United States of Pizza: America’s Favorite Pizzas, From Thin Crust to Deep Dish, Sourdough to Gluten-Free

Hardcover $30.00 192 pages Rizzoli ISBN-10: 0789329441

nov 33-40.indd 40

Chef Craig Priebe scoured the USA to discover the tastiest pies from local pizzerias. Ham and cheddar? Roasted cauliflower and lime verde? Yes please! These toppings would be blasphemous in Naples. but in America anything goes-anything that tastes this good, that is. His findings are collected here —a celebration of every style of pizza. Many pizzas have their own personality, reflecting regional influences. Adapted from Seattle’s Serious Pie is a pizza with white bean puree and asparagus; from Los Angeles’s Mozza, a pie with squash blossoms and burrata. Inspired by the legendary Pizzeria Bianco in Phoenix, a pie with red onion, rosemary,. and pistachios evokes the dry desert, while Louisiana Pizza Kitchen gives rise to a pizza with crawfish étouffée. For die-hard midwesterners, stuffed and deep-dish pizzas filled with steak, sausage, and cheese satisfy a craving for home. Those who love a homemade crust will find step-by-step blueprints for every type of dough (from corn flour and gluten-free to Sicilian and sourdough). Also included are a range of quick and classic sauces and a discussion of insider tools and techniques honed from decades of making pizza. The United States of Pizza shows that the country is not so much a melting pot but instead a giant pie bubbling over with a diverse array of flavors.

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Food Industry News® November 2015

Page 41

BAR STOOLS

ACCOUNTANTS 847-824-4006

Chicago Booth ................................. Page 18

773-378-8400

Baker Tilly ......................................................

312-729-8100

Richardson Seating-Fse. Division ..................

312-829-4040

CLASSIFIED ADVERTISING

Waco Manufacturing ......................................

312-733-0054

Food Industry News .......................................

ACCOUNTING FIRMS

Parhas & Associates ........................ Page 11

708-430-4545

Plante Moran.................................... Page 15

312-207-1040

ADVERTISING

Food Industry News .......................................

847-699-3300

AIR FILTERS-SALES & SERVICE Averus ............................................................

800-393-8287

Olympia Maintenance ....................................

708-344-0344

ALARM SYSTEMS Keyth Security Technologies ..........................

847-433-0000

ALLERGEN TRAINING Illinois Food Allergy Education Assoc ... Page 24 ARCHITECTS

Kool Technologies .......................................... New S B L INC ................................. Page 14

BEVERAGES

Sarfatty Associates ........................................

847-920-1100

Lifestyle Beverages........................................

Kikkoman Sales USA ..................................... ASSOCIATIONS Illinois Restaurant Association ......... Page 34

312-787-4000

ATM MACHINES Meirtran ATM.................................... Page 22

800-382-5737

ATTORNEYS

312-322-0955

Keyth Security Technologies ..........................

312-662-4897

BUTTER-CLARIFIED

Tabahi Law .....................................................

847-260-8182

AUCTIONEERS 847-458-0500

Danish Maid Butter Co ..................... Page 05 Danish Maid Butter Co ..................... Page 05

847-470-0855

773-887-3935

Keyth Security Technologies ..........................

BAKERS-WHOLESALE 773-736-3417

Sexton Complete Care..................... Page 13

Gerhard’s European Desserts ......... Page 27

847-234-0023

CASH & CARRY OUTLETS

Gonnella Baking Co ......................... Page 28

312-733-2020

GFS Marketplace ...........................................

IL Mulino di Valenzano Bakery ......... Page 31

773-934-1625

CASH REGISTERS & SUPPLIES

Miller Baking .................................... Page 07

414-347-2300

Schmaus Cash Register & POS ....................

JR Dessert Bakery .........................................

773-465-6733

CATERING-VEHICLES

Milano Baking ................................................ 800-495-BUNS BAKERY EQUIPMENT

888-491-1641

847-433-0000 773-731-8787 773-731-8787

847-433-0000

DCI Central ...................................... Page 05

847-827-1188 800-968-6361 847-675-6066 800-468-7478

CHAIRS-COMMERCIAL 815-712-7707

Chicago Booth ................................. Page 18 Clear Chair Store ...........................................

773-253-4883

847-357-9303

Richardson Seating-Fse. Division ..................

312-829-4040

Waco Manufacturing ......................................

312-733-0054

BAKERY EQUIPMENT-NEW & USED BAKERY EQUIPMENT-SERVICE & REPAIR 847-357-9303

BAKERY-PRODUCTS

Charcoal Supply Company ............................ 800-933-2500

CHEESE-WHOLESALE

Miller Baking .................................... Page 07

414-347-2300

Wiscon Corporation .......................................

BAKLAVA

773-378-8400

CHARCOAL

Instantwhip Chicago......................... Page 27

Eli’s Cheesecakes............................ Page 09

BANNERS

Lee’s Chemical Solutions...............................

BANNERS & POSTERS

FSI/Foodservice Solutions .............................

BAR SPOTTING/HOSPITALITY SECURITY

Captain Ken’s Foods........................ Page 13 Quay Corp........................................ Page 10

CONCESSION EQUIPMENT & SUPPLIES

Gold Medal Products .....................................

800-767-5352

Chicago Builders & Contractors ....... Page 33

773-529-6000

A D E Foodservice Equipment .......................

630-628-0811

EX-Cel Corned Beef ......................................

312-666-2535

Vienna Beef ...................................................

773-278-7800

CONSTRUCTION-RESTAURANTS CONSULTING & DESIGN CORNED BEEF-FRESH

CORPORATE GIFTS

Vienna Beef ...................................................

CUSTOM PLASTIC CUPS

J & C Enterprises ...........................................

DAIRY-PRODUCTS

773-278-7800 708-476-5523

TopshelfDS.....................................................

770-883-7441

ETHNIC FOODS Kikkoman Sales USA .....................................

630-954-1244

FAUCETS Faucet Shoppe The ......................... Page 18

773-478-3890

FILTERS-EXHAUST SYSTEMS Averus ............................................................

800-393-8287

Olympia Maintenance ....................................

708-344-0344

FIRE ALARM REPAIR & TESTING Valley Fire Protection .....................................

630-761-3168

FIRE SUPRESSION SYSTEMS Averus ............................................................

800-393-8287

Foster & Son Fire Extinguishers ....................

708-233-9505

Fox Valley Fire & Safety.................................

847-695-5990

FIRE-ALARM SYSTEMS Keyth Security Technologies ..........................

847-433-0000

FIRE-EXTINGUISHERS Averus ............................................................

800-393-8287

Foster & Son Fire Extinguishers ....................

708-233-9505

FIRST AID-EQUIPMENT & SUPPLIES Afﬁrmed Medical Service ...............................

847-322-9185

FLOOR MAINTENANCE Sexton Complete Care..................... Page 13

847-827-1188

FLOORS-SALES & REPAIRS Customcrete LLC ...........................................

847-651-9699

FOOD DISTRIBUTORS Christ Panos Foods ......................... Page 17

312-421-6100

Devanco Foods ................................ Page 10

847-228-7070

Tec Foods Inc................................... Page 34

773-638-5310

Anichini Brothers ............................................

312-644-8004

Artisan Specialty Foods .................................

708-762-5238

Kingdom Farms..............................................

312-226-4456

Instantwhip Chicago......................... Page 27

800-933-2500

Quay Corp........................................ Page 10

847-800-8567

Kronos Foods.................................................

800-621-0099

Market Produce..............................................

312-666-3106

Zap Props ........................................ Page 35

773-376-2278

US Foods .......................................................

800-323-1004

DCI Central ...................................... Page 05

800-468-7478

Bob King Auctions ............................ Page 18

847-458-0500

Eli’s Cheesecakes............................ Page 09

773-736-3417

Gold Medal Products .....................................

800-767-5352

Gerhard’s European Desserts ......... Page 27

847-234-0023

FOOD PHOTOGRAPHY

Algelato Chicago ............................................

847-455-5355

Food Industry News .......................................

847-699-3300

DECOR & DESIGN

DELIVERY-VEHICLES DESSERTS

DIRECT MAIL PROGRAMS DIRECTV

Prime Time Sports .........................................

847-637-3500

FOOD EQUIPMENT

Al MacDonald Partners LLC ............. Page 47

630-283-0038

FOOD PRODUCTS Tec Foods Inc................................... Page 34

773-638-5310

GFS Marketplace ...........................................

800-968-6361

Grecian Delight ..............................................

847-364-1010

Riverside Foods .............................................

800-836-8303

Cintas Corporation .........................................

630-543-3666 844-550-5337

Jeff Goworowski.............................................

312-738-1111

Enviromatic Corp of America ........... Page 16

847-729-8000

Averus ............................................................

800-393-8287

Olympia Maintenance ....................................

708-344-0344

Leach Food Equipment Dist............. Page 12

815-712-7707

March Quality Used & New Equip.... Page 13

800-210-5895

Mackay Heating & Mechanical......... Page 21

847-381-0448

Thunderbird Food Machinery ........... Page 33

866-451-1668

Zepole Restaurant Supply ............... Page 04

630-783-1239

Trinet ..............................................................

888-874-6388

Losurdo Inc ....................................................

630-833-2828

773-736-3417 844-550-5337 847-719-6088 800-510-3811

CHORIZO 847-705-6619

COLD STORAGE

847-846-9823

Lee’s Chemical Solutions...............................

CHILI 708-824-0058

COFFEE-GOURMET & SPECIALTY

LessThanComEd.com ................................... ERP SOFTWARE-FOR DISTRIBUTORS

708-450-0074

CHICKEN-PROGRAMS 773-887-3935

COFFEE ROASTERS

888-874-6388

DISHWASHER-LEASING & RENTAL

CHEMICALS 847-805-9520

COFFEE HOUSE PRODUCTS

Trinet .............................................................. ENERGY BROKER (ELECTRIC & GAS)

312-642-5538

CHEESECAKES 847-329-5060

BANKING

nov 41-48.indd 41

Perishable Distribution Solutions ...................

773-378-8400

CARPET, RUG & UPHOLSTERY CLEANING

Eli’s Cheesecakes............................ Page 09

Petritis Group Inc IL Lic 117001002 ...............

773-252-7000

847-637-3500

Universal Awnings & Signs ............................

Accurate Printing............................................

True Brew Outﬁtters .......................................

Prime Time Sports ......................................... CAMERA & VIDEO SYSTEMS

Universal Awnings & Signs ............................

630-390-6613

312-335-9495

312-666-0400

Ridgestone Bank.............................. Page 03

Tugboat Coffee ..............................................

All Internet Now..............................................

Chesterﬁeld Awnings ....................... Page 33

Libanais Sweets .............................................

312-733-3998

CABLE TV-SALES & INSTALLATION

AWNINGS & CANOPYS

Bake Tech ......................................................

Passion House Coffee Roasters ....................

BUTTER-PREPORTIONED-WHIPPED

AWARDS

Bake Tech ......................................................

773-638-5310

773-934-1625

Scharf Banks Marmor ....................................

Leach Food Equipment Dist............. Page 12

Tec Foods ........................................ Page 34

630-941-7000

312-733-2020

Dregerlaw.......................................................

Classic Design Awards ..................................

773-252-7000

Gonnella Baking Co ......................... Page 28 BURGLAR ALARM SYSTEMS

Bob King Auctions ............................ Page 18

True Brew Outﬁtters .......................................

630-320-1417

BREAD & ROLLS

312-726-0666

312-437-1818

773-252-7000

BOOTHS-UPHOLSTERERS

The Jenkins Law Group ................... Page 33

Farmer Brothers Coffee .................................

True Brew Outﬁtters .......................................

312-733-0054

IL Mulino di Valenzano Bakery ......... Page 31

847-709-2600

847-676-9500

Waco Manufacturing ......................................

630-236-3600

T F Processors...............................................

CO-PACKERS

630-254-3365

773-378-8400

Judd Lofchie & Associates ............... Page 11

847-361-0289

Royal Cup Coffee............................. Page 15

Chicago Booth ................................. Page 18

800-560-6619

SuperClean ....................................................

COFFEE & TEAS

BOOTHS 630-954-1244

Reckitt Benckiser-Professional ......................

773-376-8280

BENEFITS-EMPLOYEE

312-939-3838

847-699-3300

COFFEE

BEER DISTRIBUTORS

Dearborn Architects .......................................

630-972-1189

630-483-2256

BEEF

BeneﬁtMall .....................................................

ASIAN FOOD PRODUCTS

877-884-0277

BATCH FREEZERS

Louis Glunz Beer ............................. Page 06 847-917-9117

708-233-0808

BASSET TRAINER CERTIFICATION CPB Consulting................................ Page 29

Paciﬁc Cigar Company .................... Page 40

CLEANING PRODUCTS

BAR SUPPLIES Ramar Supply Co............................. Page 23

EMPLOYEE SERVICE OUTSOURCING

CIGARS

BDO (Formerly SS&G)...................................

DISTRIBUTOR SALES REPS DUCT CLEANING

ELECTRICAL REPAIR & MAINTENANCE EMPLOYEE BENEFITS PROVIDERS

847-800-8567

FOOD PRODUCTS-PREPARED Captain Ken’s Foods........................ Page 13

800-510-3811

FOOD-DISTRIBUTION SOFTWARE TopshelfDS.....................................................

770-883-7441

FOOD-PRODUCTION SOFTWARE TopshelfDS.....................................................

770-883-7441

FOODSERVICE EQUIPMENT

10/13/15 8:04 AM

Page 42

TO PLACE CLASSIFIEDS, CALL 847-699-3300

FOODSERVICE EQUIPMENT-REPAIR

H/R-HUMAN RESOURCE SERVICES

Mackay Heating & Mechanical......... Page 21

847-381-0448

Bake Tech ......................................................

847-357-9303

CSI - Coker Service Inc .................................

888-908-5600

Cobblestone Ovens .......................................

847-635-0172

FOODSERVICE- LAYOUT & DESIGN

630-320-1417

Trinet ..............................................................

888-874-6388

HAMBURGER PATTY MANUFACTURER

Sculpture Hospitality ......................................

773-454-1300

Authentic Brands.............................. Page 12

708-749-5430

ITALIAN BEEF

847-228-7070

Bari Beef .......................................... Page 14

847-305-0056

Devanco Foods ................................ Page 10

847-228-7070

Allen Brothers 1893 .......................................

773-890-5100

Serrelli’s Foods ................................ Page 15 877-385-BEEF

HAMBURGERS -FRESH & FROZEN

Losurdo Inc ....................................................

630-833-2828

HEATING & AIR CONDITIONER SERVICE & REP

Sarfatty Associates ........................................

847-920-1100

Red Hot Chicago............................................

Mackay Heating & Mechanical......... Page 21

847-381-0448

Mechanical 24 ................................................

CSI - Coker Service Inc .................................

888-908-5600

HOOD & EXHAUST-CLEANING

847-987-9738

ITALIAN FOOD SPECIALTIES

Cobblestone Ovens .......................................

847-635-0172

Enviromatic Corp of America ........... Page 16

847-729-8000

Automated Cleaning (Foster & Son) .............

708-233-9505

Ramar Supply Co............................. Page 23

708-233-0808

Averus ............................................................

800-393-8287

GFS Marketplace ...........................................

800-968-6361

Olympia Maintenance ....................................

708-344-0344

JANITOR-SUPPLIES

Belvin/J&F Sheet Metal Co ............................

312-666-5222

JAPANESE-FOOD PRODUCTS

Averus ............................................................

800-393-8287

FREEZER & REF TRAILER RENTAL/LEASING Black Star Kitchens & Commissaries.............

847-350-9774

FREEZERS-ALL TYPES Custom Cooler & Freezer ................ Page 10

630-879-3131

FRYERS FSI/Foodservice Solutions .............................

Red Hot Chicago............................................

800-249-5226

312-829-4040

Vienna Beef ...................................................

773-278-7800

708-641-7007

GELATO Palazzolo’s Artisan Dairy ................. Page 20 800-4GE-LATO Algelato Chicago ............................................

847-455-5355

GELATO EQUIPMENT & SUPPLIES Palazzolo’s Artisan Dairy ................. Page 20 800-4GE-LATO Kool Technologies ..........................................

630-483-2256

GIARDINERA Natali Brand ...................................................

847-668-6590

V Formusa Company .....................................

312-421-0485

GIARDINIERA Authentic Barnds.............................. Page 12

708-749-5430

E Formella & Sons .........................................

630-873-3208

GLASSWARE Flexi Inc............................................ Page 06

312-842-8822

Sarica Foods ..................................................

847-671-9680

GLYCOL REFRIGERATION SYSTEM & REPAIR Mackay Heating & Mechanical......... Page 21

847-381-0448

GOURMET-FOOD PRODUCTS Artisan Specialty Foods .................................

708-762-5238

Market Produce..............................................

312-666-3106

Viola Imports ..................................................

847-690-0790

GRASSFED BEEF Tallgrass Beef Company .................. Page 08

312-846-1361

GREASE REMOVAL SERVICE Kaluzny Bros Inc ............................................

HOT DOGS

Crawford Sausage .........................................

GASKET REPLACEMENT SERVICE Hands on Gaskets & Hardware .....................

HOOD SYSTEMS-FIRE

847-719-6088

FURNITURE-COMMERCIAL Richardson Seating-Fse. Division ..................

HOOD & EXHAUST-SYSTEMS

815-744-1453

GREASE TRAP PUMPING SERVICE Tierra Environmental........................ Page 39

888-551-1998

Kaluzny Bros Inc ............................................

815-744-1453

GREASE-EXHAUST CLEANING Enviromatic Corp of America ........... Page 16

847-729-8000

Averus ............................................................

800-393-8287

Olympia Maintenance ....................................

708-344-0344

GREEK FOOD PRODUCTS Kronos Foods.................................................

800-621-0099

Olympia Foods ...............................................

773-735-2250

GYROS

ICE CREAM

773-277-3095

Fox Valley Farms ............................. Page 26

630-231-3005

Homer’s Gourmet Ice Cream ........... Page 29

847-251-0477

Instantwhip Chicago......................... Page 27

800-933-2500

Palazzolo’s Artisan Dairy ................. Page 20 800-4GE-LATO Algelato Chicago ............................................

847-455-5355

Chocolate Shoppe Ice Cream ........................

608-221-8640

Nestle Ice Cream Company ...........................

800-531-2663

Kool Technologies ..........................................

630-483-2256

ICE CREAM-EQUIPMENT & SUPPLY

ICE MACHINE REPAIR & SANITIZING

Major Appliance Service ................................

ICE MACHINES

708-447-4100

Apex Beverage Company ................ Page 16 877-901-APEX

ICE MACHINES-SALES-RENTAL OR LEASING

ITALIAN SAUSAGE 847-228-7070

Anichini Brothers ............................................

312-644-8004

630-268-1600

Heil & Kay Insurance Agency.........................

847-259-1421

Society Insurance ..........................................

888-576-2438

The Horton Group ..........................................

312-917-8610

Northern Illinois Insurance ............... Page 21

815-226-9353

Clermont Specialty Managers ........................

800-504-7012

Jos Cacciatore & Company ............. Page 27

INSURANCE SERVICES

INSURANCE-INDUSTRIAL & COMMERCIAL INTERIOR DESIGNERS

Sarfatty Associates ........................................

INTERNET ACCESS

708-945-9150

630-954-1244 800-921-9151

Columbus Vegetable Oils................. Page 02

773-265-6500

OILS & SHORTENING Chef Mac Culinary Cooking Oils ...... Page 18

708-945-9150

Columbus Vegetable Oils................. Page 02

773-265-6500

OILS & VINEGAR OILS-COOKING/BULK Columbus Vegetable Oils................. Page 02

773-265-6500

Cozzini Inc .....................................................

888-846-7785

Salad Oils International Corp .........................

773-261-0500

Maestranzi Brothers .......................................

708-867-7323

OLIVE OILS Columbus Vegetable Oils................. Page 02

773-265-6500

773-890-5100

Salad Oils international Corp .........................

773-261-0500

KNIFE-SHARPENING SERVICE

LAMB-WHOLESALE Allen Brothers 1893 ....................................... LAW FIRMS Dregerlaw.......................................................

312-322-0955

LINEN SUPPLY & RENTAL SERVICE Cosmopolitan Textile ......................................

773-254-6100

Mickey’s Linen ...............................................

773-545-7211

Party Linens by DeNormandie .......................

773-731-9281

Valley Linen Supply........................................

630-897-4474

LIQUOR LIABILITY/AUTO/UMBRELLA Northern Illinois Insurance ............... Page 21

LOCKSMITH & SAFES

Concklin Insurance Agency............................

Chef Mac Culinary Cooking Oils ...... Page 18 OILS & FATS-COOKING

708-344-0344

708-366-3333

708-745-5031

847-859-0398

Olympia Maintenance ....................................

AAA Nadeau’s Ice Sculptures ........................

800-504-7012

Vito AG ...........................................................

800-393-8287

Daniel Rubinow License Law Group ..............

Clermont Specialty Managers ........................

OIL FILTRATION DEVICES

847-729-8000

LIQUOR-WHOLESALE

Caro Insurance Services................................

847-470-0855

Averus ............................................................

847-381-0448

815-226-9353

800-767-5352

Enviromatic Corp of America ........... Page 16

Mackay Heating & Mechanical......... Page 21

Northern Illinois Insurance ............... Page 21

708-233-0808

KITCHEN-EXHAUST SYSTEMS/CLEANING

ICE-MAKING EQUIPMENT/REPAIR & SERVICE

312-259-8200

847-705-6619

OIL-FRYING

JUICERS-FRUIT & VEGETABLES

LIQUOR LICENSE ASSISTANCE

Jos Cacciatore & Company ............. Page 11

Classic Design Awards ..................................

Devanco Foods ................................ Page 10

847-987-9738

888-366-3467

Petritis Group Inc IL Lic 117001002 ............... Gold Medal Products .....................................

Berkel Midwest...............................................

800-933-2500

NACHO-EQUIPMENT & SUPPLIES NAME-PLATES & TAGS

Mechanical 24 ................................................

ISU Northwest Insurance Services .. Page 06

Instantwhip Chicago......................... Page 27

847-668-6590

Kikkoman Sales USA .....................................

708-824-0058

MYSTERY SHOPPING/HOSPITALITY SECURITY

630-873-3208

312-733-3900

INSURANCE

800-249-5226

Accurate Printing............................................

Natali Brand ...................................................

Ramar Supply Co............................. Page 23

847-322-9185

MILK

E Formella & Sons .........................................

Empire Cooler Service ...................................

ICE-SCULPTURE

Afﬁrmed Medical Service ............................... MENUS-CUSTOM PRINTED

Devanco Foods ................................ Page 10

630-628-0811

FOODSERVICE-SUPPLIES

MEDICAL SUPPLIES

INVENTORY CONTROL

BeneﬁtMall .....................................................

A D E Foodservice Equipment .......................

FOODSERVICE-EQUIPMENT PARTS

Food Industry News® November 2015

Peerless Liquors ............................................ Keyth Security Technologies ..........................

815-226-9353 773-809-5409 773-378-3908 847-433-0000

LOGISTICS COMPANIES Perishable Distribution Solutions ...................

888-491-1641

MANUFACTURERS REPRESENTATIVES Vicki Righeimer & Associates ........................

847-899-8146

MEAT PROCESSING EQUIP SALES & SERVICE Berkel Midwest...............................................

800-921-9151

MEAT-SMOKED Nueske Applewood Smoked Meats ...............

800-382-2266

MEAT-WHOLESALE Devanco Foods ................................ Page 10

847-228-7070

Tallgrass Beef Company] ................. Page 08

312-846-1361

Allen Brothers 1893 .......................................

773-890-5100

312-264-6055

Anichini Brothers ............................................

312-644-8004

Buedel Fine Meats & Provisions ....................

708-496-3500

847-920-1100

Kingdom Farms..............................................

312-226-4456

R Whittingham & Son Meats ..........................

708-371-1650

Pastorelli Foods ................................. Page 03 800-SOS-AUCY

ORGANIC FOODS Pastorelli Foods .................................. Page 03 800-SOS-AUCY OVEN REPAIR & MAINTENANCE Mackay Heating & Mechanical......... Page 21

847-381-0448

OVENS-SALES & SERVICE Cobblestone Ovens .......................................

847-635-0172

PACKAGING Sunshine Supply Company.............. Page 08

773-927-2828

PAINTING & HANDYMAN SERVICES Schubert Painting...........................................

847-606-9660

PANCAKE-BATTER & MIX Tec Foods Inc................................... Page 34

773-638-5310

PAPER-PRODUCTS Ramar Supply Co............................. Page 23

708-233-0808

PARTY-FAVORS & SUPPLIES Ramar Supply Co............................. Page 23

708-233-0808

PASTA-FRESH AND FROZEN Pastafresh Home Made Pasta .......................

773-745-5888

PASTA-GLUTEN FREE Leo’s Gluten-Free ..........................................

847-233-9211

PASTRIES-WHOLESALE Gerhard’s European Desserts ......... Page 27

847-234-0023

PATIO HEATERS TNG Industries ...............................................

708-449-1100

PATTY MACHINES/FOOD FORMERS Berkel Midwest...............................................

800-921-9151

PAYROLL SERVICE Payville Usa The Hero’s of Payroll... Page 05

630-366-2600

BeneﬁtMall .....................................................

630-320-1417

Trinet ..............................................................

888-874-6388

PEANUTS Mellos Snacks ................................................

773-772-8911

Devanco Foods ................................ Page 10

847-228-7070

Kronos Foods.................................................

800-621-0099

All Internet Now..............................................

INTERNET ADVERTISING

312-335-9495

MEATBALLS Authentic Brands.............................. Page 12

708-749-5430

Mc Cloud Services .........................................

800-332-7805

Olympia Foods ...............................................

773-735-2250

Food Industry News .......................................

847-699-3300

Bari Beef .......................................... Page 14

847-305-0056

Presto X Pest Control ....................................

888-627-5772

nov 41-48.indd 42

PEST CONTROL/PEST ELIMINATION

10/13/15 8:04 AM

Food Industry News® November 2015

Page 43

Olympic Store Fixtures..................... Page 32

773-585-3755

SIGNAGE-INDOOR & OUTDOOR

Ramar Supply Co............................. Page 23

708-233-0808

American Graphics .......................... Page 16

Zepole Restaurant Supply ............... Page 04

630-783-1239

SIGNS

847-433-0000

Berkel Midwest...............................................

800-921-9151

SpellBrite LED Signs......................................

630-283-0038

RESTAURANT EQUIPMENT REPAIR SERVICE Lee’s Foodservice Parts & Repair ... Page 22

800-728-1102

Vienna Beef ...................................................

773-278-7800

Mackay Heating & Mechanical......... Page 21

847-381-0448

Accu-Tech ......................................................

847-658-8440

Chicago’s Own Mobile Pizza Co ....................

708-305-0236

Berkel Midwest...............................................

800-921-9151

SOAPS & DETERGENTS

CSI - Coker Service Inc .................................

888-908-5600

Lee’s Chemical Solutions...............................

Anichini Brothers ............................................

312-644-8004

Cobblestone Ovens .......................................

847-635-0172

Major Appliance Service ................................

708-447-4100

Classic Design Awards ..................................

847-470-0855

Mechanical 24 ................................................

847-987-9738

SOFT SERVE-ICE CREAM/EQUIP & SUPPLIES

Bob King Auctions ............................ Page 18

847-458-0500

SOFTWARE-FOODSERVICE

March Quality Used & New Equip.... Page 13

800-210-5895

PHONE & VOIP SERVICES All Internet Now..............................................

312-335-9495

PHONE SYSTEMS Keyth Security Technologies .......................... PHOTOGRAPHY FOOD Al MacDonald Partners LLC ............. Page 47 PICKLES & RELISH PIZZA OVEN RENTAL

PIZZA SUPPLY DISTRIBUTORS PLAQUES

PLUMBING SERVICES

Drip Drop Plumbing........................................

PLUMBING SUPPLIES

Faucet Shoppe The ......................... Page 18

POINT OF SALE SUPPLIES

Schmaus Cash Register & POS ....................

POINT OF SALE SYSTEMS

630-412-1179 773-478-3890 847-675-6066

Alpha POS Services ......................................

630-690-2870

Retail Control Solutions .................................

630-521-9900

Schmaus Cash Register & POS ....................

847-675-6066

Harczak Sausage Company ............ Page 30

773-631-8400

POLISH SAUSAGE POPCORN

Mellos Snacks ................................................

POPCORN-EQUIPMENT & SUPPLIES

773-772-8911

Gatorchef.com ............................................... 888-94G-ATOR

RESTAURANT EQUIPMENT-NEW & USED

RESTAURANT REAL ESTATE SALES John Moauro/Realty Executives ....................

708-361-1150

Kudan Group Inc ............................................

312-575-0480

Nick Dibrizzi/Coldwell Banker ........................

708-562-9328

Pontarelli & Company ....................................

847-778-3571

RESTAURANT-DESIGNERS A D E Foodservice Equipment .......................

630-628-0811

Losurdo Inc ....................................................

630-833-2828

Sarfatty Associates ........................................

847-920-1100

RESTAURANTS La Scarola Restaurant ...................................

312-243-1740

Pita Inn Restaurants ......................................

847-677-0211

Gold Medal Products .....................................

800-767-5352

Kingdom Farms..............................................

312-226-4456

New S B L INC ................................. Page 14

773-376-8280

Columbus Vegetable Oils................. Page 02

773-265-6500

Tec Foods Inc................................... Page 34

773-638-5310

Olympia Maintenance ....................................

708-344-0344

SANITATION TRAINING Illinois Restaurant Association ......... Page 34

312-787-4000

Accurate Printing............................................

708-824-0058

Food Industry Training ...................................

630-690-3818

POULTRY

POULTRY-FRESH

PRESSURE WASHING

PRINTING-CUSTOM ITEMS

PRIVATE LABEL FOOD MANUFACTURERS T F Processors...............................................

PRODUCE DISTRIBUTORS

Premier Produce ............................................

PRODUCE-WHOLESALE

847-709-2600 847-678-0780

Market Produce..............................................

312-666-3106

Food Industry News .......................................

847-699-3300

PUBLISHING

RE-UPHOLSTERY

Chicago Booth ................................. Page 18

REFRIGERATED TRAILER RENTAL/LEASING Black Star Kitchens & Commissaries.............

REFRIGERATION EQUIP SERVICE & REPAIR

773-378-8400 847-350-9774

Lee’s Foodservice Parts & Repair ... Page 22

800-728-1102

Mackay Heating & Mechanical......... Page 21

847-381-0448

Accu-Tech ......................................................

847-658-8440

CSI - Coker Service Inc .................................

888-908-5600

Mechanical 24 ................................................

847-987-9738

REFRIGERATION UNITS-MOBILE

Kingtec Midwest ............................... Page 35

REFRIGERATION-EQUIP/COMMERCIAL

708-597-2200

RESTROOM-SANITIZING & DEODORIZING Reckitt Benckiser-Professional ...................... SALAD-DRESSINGS & OILS

SATELLITE TV SYSTEMS Prime Time Sports ......................................... Anichini Brothers ............................................

312-644-8004

Crawford Sausage .........................................

773-277-3095

Red Hot Chicago............................................

800-249-5226

Vienna Beef ...................................................

773-278-7800

SBA LOANS Ridgestone Bank.............................. Page 03 Berkel Midwest...............................................

Waco Manufacturing ......................................

312-733-0054

SEATING REPAIRS

630-879-3131

FSI/Foodservice Solutions .............................

847-719-6088

SHIPPING SERVICES

Losurdo Inc ....................................................

630-833-2828

Custom Cooler & Freezer ................ Page 10

630-879-3131

nov 41-48.indd 43

Tierra Environmental........................ Page 39 Perishable Distribution Solutions ...................

708-867-7323

888-551-1998 888-491-1641

630-897-4474

Zee’s Apparel .................................................

773-699-1300

UPHOLSTERY CLEANING Sexton Complete Care..................... Page 13

847-827-1188

VEAL Allen Brothers 1893 .......................................

773-890-5100

VENTILATING-SYTEMS CLEANING 847-729-8000

844-550-5337

Averus ............................................................

800-393-8287

Olympia Maintenance ....................................

708-344-0344

Stick Out Social................................ Page 39

312-655-9999

VERTICAL BROILERS

Kool Technologies ..........................................

630-483-2256

Culinary Software Services .............. Page 06

800-447-1466

TopshelfDS.....................................................

770-883-7441

TopshelfDS.....................................................

770-883-7441

SOCIAL MEDIA SERVICES

SOFTWARE-MEAT/SEAFOOD PRODUCTION SOFTWARE-WHOLESALE DISTRIBUTION SOUPS Vienna Beef ...................................................

773-278-7800

SPA King Spa & Sauna..........................................

847-972-2540

SPICE BLENDS Famar Flavors .................................. Page 14

708-926-2951

STEAKS-PORTION CONTROLLED Allen Brothers 1893 .......................................

773-890-5100

STEAM CLEANING Olympia Maintenance ....................................

708-344-0344

SUPERMARKET & DELI EQUIPMENT Leach Food Equipment Dist............. Page 12

815-712-7707

SUPERMARKET- EQUIPMENT/ NEW & USED Berkel Midwest............................................... DLS Custom Embroidery ...............................

Waco Manufacturing ......................................

312-733-0054

TAMALES 773-622-3777

TEA-GREEN 630-335-7806

847-433-0000

WALK IN COOLER, MOBILE, RENTAL/LEASING Black Star Kitchens & Commissaries.............

847-350-9774

WALK-IN COOLER REPAIR & MAINTENANCE Mackay Heating & Mechanical......... Page 21

847-381-0448

WALK-IN COOLERS AND FREEZERS Custom Cooler & Freezer ................ Page 10

630-879-3131

WAREWASHING PROGRAMS Lee’s Chemical Solutions...............................

844-550-5337

WATER JETTING Drip Drop Plumbing........................................

630-412-1179

WEBSITE DESIGN Americaneagle.com ......................... Page 40

847-699-0300

WELDING & FABRICATING KOP Ind. Welding & Fabrication ...... Page 11

630-930-9516

WHIPPED CREAM Instantwhip Chicago......................... Page 27

WOOD FLOOR CLEANING & INSTALLATION

773-378-8400

Dewdrop Tea ..................................................

Keyth Security Technologies ..........................

847-593-5957

Chicago Booth ................................. Page 18

773-271-8900

VIDEO SURVEILLANCE SYSTEMS

WILD GAME

TABLES-ALL TYPES

Supreme Frozen Products .............................

XL Manufacturing ...........................................

800-921-9151

T-SHIRTS-CUSTOM PRINTED

Allen Brothers 1893 ....................................... Sexton Complete Care..................... Page 13

800-933-2500 773-890-5100 847-827-1188

WORKERS COMP INSURANCE Northern Illinois Insurance ............... Page 21

815-226-9353

Trinet ..............................................................

888-874-6388

YOGURT & SOFT SERVE EQUIPMENT Kool Technologies ..........................................

630-483-2256

TOFU PRODUCTS-ALL TYPES Phoenix Tofu ..................................................

773-784-2503

Pastorelli Foods .................................. Page 03 800-SOS-AUCY 800-543-4356

TRADE PUBLICATIONS Food Industry News .......................................

847-699-3300

TRUCK GRAPHICS American Graphics .......................... Page 16

TRUCK-SALES & SERVICE

847-433-0000

Valley Linen Supply........................................

Enviromatic Corp of America ........... Page 16

847-433-0000

SHORTENING Columbus Vegetable Oils................. Page 02

Maestranzi Brothers .......................................

TRUCK-REFRIGERATED

SECURITY SYSTEMS Keyth Security Technologies ..........................

800-921-9151

630-985-7797

SECURITY CAMERA SYSTEMS Keyth Security Technologies ..........................

Berkel Midwest...............................................

Neil Jones Food Company.............................

773-253-4883

847-899-8146

SLICERS-SALES & SERVICE

800-921-9151

Clear Chair Store ...........................................

Express Seating ............................... Page 06

Vicki Righeimer & Associates ........................

TOMATO PRODUCTS

SEATING

312-575-9620

SILVERWARE & DINNERWARE

847-805-9520

SCALES

Custom Cooler & Freezer ................ Page 10

RESTAURANT EQUIPMENT & SUPPLIES

847-637-3500

SAUSAGE

SEWER(MAINT)-RODDING & JETTING

RESTAURANT EQUIPMENT

800-560-6619

UNIFORMS-ALL TYPES 888-774-6270

DCI Central ...................................... Page 05

888-774-6270 800-468-7478

DCI Central ...................................... Page 05

800-468-7478

Mercedes Benz of Chicago ............................

312-628-4101

TRUCK-SALES NEW & USED D & S Truck Center .......................... Page 26

708-352-5551

M & K Truck Centers (Hino) ............. Page 19

708-371-7010

M & K Truck Centers (Isuzu) ............ Page 23

708-638-5827

To Be Added To Our Directory: Call today: 847-699-3300

Your listing will be seen by qualified readers and motivated buyers every month, in print and online

TV SALES, SERVICE & INSTALLATION 773-265-6500

Prime Time Sports .........................................

847-637-3500

10/13/15 8:04 AM

Page 44

TO PLACE CLASSIFIEDS, CALL 847-699-3300

PONTARELLI ASSOCIATES

Food Industry News® November 2015

CLASSIFIEDS

Real Estate Services Restaurant Brokerage Division

To place your ad, call: 847-699-3300

Vince Ferraro

Chicago’s Premier Hospitality Real Estate Brokers

FAMILY DINER

NW side, Chicago. Afﬂuent area. Stoplight corner with parking. Established 40 years. Newly remodeled. Pristine. Seats 88. GREAT LEASE w/ 3 renewal options for a long term. Currently, absentee owner — this could be a “GOLDMINE”! Biz, FF&E @ $149K

For additional listings, please visit our website. To list your Business or speak with a Broker, contact our of�ice today. (312) 575-0480 www.kudangroup.com

CASUAL AMERICANA

Just listed! Unique fast food establishment serving “southern comfort food” and specializing in broasted chicken. This freestanding building seats 40 and parks 12. It is highly visible at a busy, signaled intersection in NW Chicago. Known for its delicious food and friendly service, this popular spot receives rave reviews. Tenant favorable lease has renewal options for long term. Illness forces sale. BIZ, FF&E @$99K

Have a Happy Thanksgiving!

NEW LISTINGS Andersonville - Confidential #678

Tavern, Late Hour, Beer Garden, Outdoor Patio and Retail Food licenses included in this high grossing restaurant/bar with an occupancy of 300+. Size: ~8,000 SF Rental Rate $22.50/SF(Modified Gross) Price: $549,900 (Bus.) Agent: Jarrett

COUNTRY RESTAURANT

Just over the border! Elegant, intimate, updated restaurant & bar. Seating over 75...banquet room seats 200 with bookings into 2016...Apartment is 1,400 sf with 3 bedrooms and 2 baths... all housed in a beautiful Victorian building nestled in oak trees on 21/2 acres! Plenty of parking. Established 1991. Owners retiring. REAL ESTATE, BIZ, FF&E @ $625K.

Buchanan, MI - 750 Browntown Rd. - Hickory Creek Winery Profitable vineyard, winery, events venue and bed & breakfast, located 90 miles from Chicago. The offering includes turn-key business with all FF&E, inventory and more. Size: ~3,998 SF (Winery) ~2,000 SF (B&B) 38 Acres Price: $1.1M (Business & RE) Agent: Jarrett

KITCHEN AND PUB

New! Fantastic opportunity to buy a new business doing substantial volume with monthly increases. Current operator, a restaurant veteran, specializes in creating concepts and moving on. This is another winner!! Freestanding building seats 175. Unique decor. Parks 200. Signage. Patio. New FF&E with large kitchen. Liquor license. Bar room and...yes, VIDEO GAMING!! Great lease. Possible ﬁnancing. Afﬂuent NW suburb. Kane County. Biz, FF&E @ $250K

Lincoln Park - 2060 N. Cleveland - Four Farthings

Rare opportunity to own a Chicago landmark operation with loyal clientele. Established in 1963, this restaurant/bar includes an amazing patio with two sides. Size: ~2,500 SF Rental Rate: $13,118.35/Mo. Price: $450,000 (Business) Agent: Jerrod

Old Irving Park - Confidential #381

New restaurant with existing Black Iron. Less than a year old with a complete gut rehab. Pefect for any casual bar/restaurant re-concept. Just off the Kennedy & Irving CTA stop.

SITE

Former “Cugino’s”, 1881 E. Oakton, Des Plaines. Seated 120. Parks 36. No FF&E. Paved lot, 13,200 sf. Well maintained building, 2,600 sf. Liquor license available. Fantastic location at Oakton & River! New Price! REAL ESTATE @ $575K

Size: ~2,000 SF Rental Rate: $30/SF (Modified Gross) Agent: Scott

FEATURED LISTINGS

MUST SELL

Albany Park - 4639-41 N. Kedzie Ave. - Semiramis

Freestanding. Brick. Signalized corner. Signage. Great kitchen. Basement. Seats 136. Parks 56. 7am - 3pm! Proﬁtable! Est. 30 years! Liquor license available. Illness forces sale! Drastic price reduction. REAL ESTATE, BIZ, FF&E @ $250K!! RE PR DU IC CE E D!

DELLS AREA

Turn-key operation, fully equipped with liquor license. Freestanding building with upper level living quarters. Located on a large, paved lot in booming Plover, Wi. Loyal local customer base plus tourists! Owner retiring after 28 years! Call for details. REAL ESTATE, BIZ, FF&E @ $387.5K

Profitable restaurant located near the Kedzie Brown Line. Has received many accolades including a Michelin Bib Gourmand. Owner will train and provide recipes. Size: ~2,000 SF Rental Rate: $3,300/Mo. (Gross) Price: $105,000 (Business) Agent: Brian

River North - Confidential #377 One of Chicago’s top sports bars. Completely new construction. Features a sizable kitchen, two full bars, large patio and a full basement. State-of-the-art facility currently operating! Size: ~5,000 Rental Rate: $21,500 (Net) Price: $1,450,000 (Business) Agent: Scott

! LE Re AS Pr duc ic ed ED e! LD !

Just listed! NW Suburb. The build-out, decor and ambiance of this venue are spot on for a “Pub” or “Sports Bar.” Dining rooms, bar and fully ﬁxtured kitchen are in pristine condition. Basement with walk-in coolers and ofﬁce included in rent. Lease: 5 years with 5 year option at below market value. VIDEO GAMING allowed! FF&E @ $125K Mixed-use REAL ESTATE available!

CLOSED TRANSACTIONS

ASSET SALE

FAST FOOD IN OAK PARK

VinceF@realtychicago.com

CALL 847/778-3571 MEMBER: CRBA

nov 41-48.indd 44

LE AS

Lakeview - 2925 N. Southport Ave. Speech in the City, a speech pathology center, will be leasing this retail space in January of 2016. Agent: Jarrett Fradin

River West - 455 N. Milwaukee Ave. Former pizzeria is now open as The Roost Carolina Kitchen. This is the 2nd location for the restaurant considered to be some of Chicago’s Best Chicken by food critics & locals alike. Agent: Juan Carlos Gomez

Rogers Park - 1631 Howard St.

Kudan Group represented the owners in the lease of this restaurant. The new tenant will be

opening an African fusion bistro this fall. Agent: Adam Salamon

ED AS

MORE LISTINGS AVAILABLE–CALL! SELLING? ALWAYS CONFIDENTIAL!

NORTH SHORE

ED !

Stoplight corner in near West suburb. Established 15 years. Seats 90. Parks 15. Patio. Solid lease. BIZ, FF&E @ $150K Café with advantageous lease and liquor license. Intimate dining room seats 50 plus, 30 on the comfortable alfresco patio. Cooks love the fully fixtured, well designed kitchen. Owners wish to retire after 30x successful years. Verifiable, profitable books!! Priced to sell! Biz, FF&E @ $169K.

Nightclub, lounge & bar with kitchen located in the heart of Gold Coast and the Rush Street entertainment corridor. Business holds Tavern, Late Hour, Tobacco and PPA licenses. Size: ~3,200 SF Rental Rate: $9,400 (Net) Price: $249,000 (Business) Agent: Jarrett

TAVERN

Just listed! Established 20 years. Look at what you get: Tavern, enclosed patio, picnic area, volleyball courts and a 2 bedroom apartment with private deck...all included in the below market-value rent! Conﬁdent that an experienced operator will succeed, owner offers ﬁnancing to a credit worthy buyer. Located on a busy avenue near Gurnee Mills and Great America. BIZ, FF&E @ $149K. Package w/ REAL ESTATE @ $749K

Gold Coast - Confidential #674

Streeterville - 680 N. Lakeshore Dr. Kudan Group represented Eggs, Inc. in the lease of their third location. The breakfast-lunch concept has two existing restaurants in Bolingbrook and Naperville. Agent: Scott Reinish twitter.com/RestaurantRE Kudan Group Kudan Group, Inc. 156 N. Jeﬀerson St., Ste. 101 Chicago, IL 60661

MEMBER: CRBA

10/13/15 8:04 AM

Food Industry News® November 2015

Page 45

CHICAGOLAND’S BEST LOCATIONS FOR SALE 24 HOUR VOICEMAIL

Email—nick.dibrizzi@cbexchange.com

Only From

NORTHEAST SUBURBS - LINCOLNWOOD Very popular restaurant-bar-banquets with outdoor garden & catering Established for 29 years, 13 years at this location Completely remodeled 2 years ago. Hot corner, seats 300 with plenty of parking. Turn key, ready for any concept. Selling real estate and business, call for more information.

JOLIET - WILL COUNTY

NORTHWEST SUBURBS - O’HARE

National Tenant Location Free standing restaurant 3,500 SF with drivethru, POS systems, walk in coolers, etc on 1 acre lot. Selling Real Estate Fixtures and Equipment $225,000 Bank Owned. SOUTHWEST SUBURBS - MOKENA Iconic 11,000 SF sports bar Established for 10 years with plenty of parking Completely remodeled 3 years ago. Real $$$ Maker. Owner retiring. Selling business only. Call for more information. SOUTHEAST SUBURBS - LYNWOOD Fast food restaurant, free standing on corner lot Established for 14 years, owner retiring 800 SF building on 30,000 SF corner lot For real estate & business $249,000

NEW - COOK CO. NW SUBURBS Pizzeria-Ristorante & More Includes Real Estate & Business. Est. since 1964. Real $$$$ maker, 4 year Federal Income Tax returns avail. Owner retiring. For R.E. & Business $899,000. It’s also a great development opp. for a national tenant. Highly conﬁdential, must sign conﬁdentiality agreement and have proof of funds.

LOOKING TO LIST A BANQUET HALL?

I have a qualiﬁed client that is looking to buy a banquet hall. Chicago North side, Northwest Suburbs, Western Suburbs from 6,000-12,000 SF+/ATTENTION SMART DEVELOPERS, NATIONAL TENANTS, ETC! Chicago Heights on Halsted Street Free standing fast food building with drive thru 2,200 SF bldg. on 46,638 SF lot Across from Prairie State College 23,500 cars per day, near stoplight corner intersection. For Sale $499,000

NORTHWEST SUBURBS - STONE PARK

Bar-lounge, established for 25 years. Real $$$ Maker. Four video poker machines, jukebox, pool tables, darts, etc. Free standing 3,500 SF with full kitchen on 9,000 SF lot. Seats 80, parks 20. Selling Real Estate & Business.

RESTAURANT LOCATION FOR FAST FOOD OR PIZZA CONCEPT 103 N. Oak Park Avenue, Oak Park 1,250 SF space at $26 per SF NNN

MONTCLARE - BELMONT & HARLEM

Bar with 2 am tavern license Lot size: 128’x25’ or 3,300 SF Building: 1,800 SF; seats 50 Established for 40 years Real $$$ Maker For Real Estate & Business: $349,500

LISLE - DUPAGE COUNTY 1650 Maple Avenue Free standing 3,834 SF retail building on 39,688 SF lot. Available For Sale

NEW: SE SUBURBS CALUMET CITY/HOT LOCATION Turn key free standing restaurant 3,400 SF, seats 130, plus 1,100 SF two bedroom apartment to keep real estate taxes low. On 1.5 acres of land, parks 100+/Completely remodeled 2 years ago. Presently run as a breakfast-lunch concept or you can bring your own concept For Real Estate, Business & FFE $499,000

MEMBER: CRBA

2301 W. Jefferson, U.S. Route 52, Hard corner stoplight intersection. National Tenant Location. Free standing 2,700 SF restaurant with drive thru on 22,500 SF lot. PRICE REDUCTION! Available for sale or lease.

Nick Di Brizzi 888-317-7721

CHICAGO - MONTCLARE/ ELMWOOD PARK AREA

Caffe Italia, 2625 N. Harlem Avenue Complete turn-key, brand new built in 2009 5,000 SF plus lower level Incidental liquor license available Available for sale at $595,000 and for lease at $9 per SF NNN.

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

Contact Tom Traina tom@eatz-associates.com 1-847-651-3834 www.eatz-associates.com

Rest Propt with Equipt – Asking $699k • Spring Grove • 4,500 SQFT BBQ Rest and Bar – NW Subs – GAMING • Sales 80K per month • Rent $6,500 • Asking $250k – Possible owner ﬁnancing Rosati’s Pizzeria – Far SW Subs (2 hours from Chicago) • Opened 2014 • Weekly net sales average $12k • Rent $1,800 Gross • Asking $319K Rosati’s Pizza – 2 store opportunity – NW Subs • Store 1 sales $448k rent $2,200 - $199k • Store 2 sales $412k Rent $2,700 -$169k Hot Dog Beef and Gyro – Far NW Sub • Est. 12 years • Rent $1,500 • Asking $49k Hot Dog, Beef Gyros – Far NW Sub • Rent $2,532 • Sales $220k • Asking $44,900

nov 41-48.indd 45

Browns Chicken and Pasta – South Suburbs – Price Reduced • Est. since 1994 • 2014 sales $362k • Rent $4,199 • Asking $110k High Volume Bar and Grill – South Suburbs –Under contract • 2014 sales $832k • Rent $6,000/mth • Asking $250k Indian Restaurant and Bar – NW Subs Price Reduced • 2014 Sales $600k • Rent: $4,917 • Asking $189k Pizza, Catering Pasta – NW Subs – Price Drop • Rent $1,400 • Picard Spitﬁre 24 pan Pizza oven • Asking $55k High Volume BBQ Rest w/ Drive Thru Far SW Subs– Price Reduced • 2014 Sales $745k • Rent $5,150 • Asking $299k Pizza – Elmwood Park area • 2014 Sales $535k • Rent $2,960 • Asking $125k Franchise Resales • Subways • Red Mango • Rosati’s Pizza

“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

A BEAUTIFUL SUMMARY OF BUSINESSES FOR SALE

FAST FOOD FAST FOOD FAST FOOD FAST FOOD FAST FOOD FAST FOOD & PIZZA PIZZA-HIGHLY PROFITABLE RESTAURANT RESTAURANT RESTAURANT ITALIAN RESTAURANT ITALIAN RETAIL STORE(S) SPORTS BAR & PIZZA SPORTS BAR & RESTAURANT SPORTS BAR & RESTAURANT

Newer Fixtures and Equipment - Small but Great! $69,000 Attractive Fast Food Business - 60 Seats - Able Parking $95,000 Business Only - Successful and Proﬁtable Fast Food with Drive Thru $110,000 6 Days, EZ to Run, Fantastic Location, 50 Seats $145,000 With Property - Free Standing - 34 Years With Same Owners! $255,000 With Property - Free Standing - Business Only? Let’s Talk $275,000 Established for Decades - Well Known - Best in North Shore $495,000 Excellent Restaurant Since 1969 - Fantastic Possibilities $165,000 With 6 Apartments! - Same Owner 40 Years - (Business $170,000) $645,000 Business Only - Authentic Italian - Outside Patio - Private Rooms $275,000 With Property - Bar - Proﬁtable - Well Known - Video Poker $995,000 2 Retail Stores Fully Occupied - A Good Investment Deal! $119,000 With Property - Since 1965! - A Super Deal - Business only $195K $1,495,000 With Property - Well Known Place; a Popular Destination $695,000 Restaurant - Bar - Pizza on 3.5 Acres Property - Reputable $2,250,000

MEMBER: CRBA

Independent Pizzeria – Far SW Subs • Gross Sales $550k • Rent $2,800 • Asking $219,900

REALPOUL REALTY

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

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

COMMERCIAL/RESIDENTIAL BUILDING

Tavern with Real Estate Corp. lic. with 4am and public place of amusement licence. Total of 11 units in 3 adj. buildings. 7000 N. Clark area, Rogers Park. Property is 100x100. All brick. Has driveway and 3 car garage. Tavern is 1,200 sq ft. $1,035,000 •••••••••••••••••••••••••••••

10,400 sq. ft. warehouse 5 pkg. spaces. 4131-33 N. Rockwell, Chicago Heavy duty electric. 600 amp service - 3-phase. Beautiful area / Residential 150 ft. to scenic Chicago River. $1,025,000 •••••••••••••••••••••••••••••

7 Unit Building 3121 N. Cicero. 4 apts. with tavern & food. Liquor license. Lot 50 x 125. Some ﬁnancing available. $795,000

Call Wesley at 773-671-1273

10/13/15 8:04 AM

Page 46

TO PLACE CLASSIFIEDS, CALL 847-699-3300

Food Industry News® November 2015

BUSINESS OPPORTUNITIES

Porter House Properties

REST/BAR/BANQUETS

• Western burbs. High volume. 6-days a week operation. 7,000 + sq. ft. with very favorable lease. Sales exceed $2.5M ﬁrm. Asking $699K. Business only. Conﬁdential! Call for details.

“A Cut Above” 119 S Barron Blvd.

TRADING POST SHOPPES

$475,000

Visible strip mall on heavily

SPORTS BARS & PUBS

traveled route 83 (IDOT trafﬁc count of 16200+ daily).

• Famous - 40 yrs. established restaurant chain. Looking to expand business for potential operators. Multiple locations available. High volume. Prices w/ property & business starting at $869K to $1.589K. Very conﬁdential! Call for details.

Pre-cast concrete construction, lighted monument sign. Six 1200 sq. ft. units divisible into 1200 -2400 sqft. Rubber membrane roof, individual roof mounted heat/ac.

Dan Porter 847.942.2291

dan@porterhouseproperties.com

Swanson’s Beverly Ritz Catering and Deli PANCAKE HOUSES AVAILABLE

• Just listed - 4,000 sq. ft. pancake house, high sales, seating for 140, parking for 50, newly remodeled! Asking upper $300’s. Call for details! • Chicago location. 3,000 sq. ft. Seats 120. Long term, favorable lease Limited hours. Possible owner ﬁnancing. Asking $99,000 OBO.

ASIAN FLARE

• Est. over 14 yrs. Seats over 350 w/ banquet room. Facility 11,000 + sq. ft. on 2.2 acres. High volume sales. Very conﬁdential. Call for details.

— — FOR SALE — —

SPORTS BAR AND CAFÉ (Chicago, IL)

Owner retiring – Popular sports bar with adjoining 24-hour café. Includes all ﬁxtures and equipment. Includes PPA Entertainment License. Business only for sale. Building not for sale. 12 years remaining on lease. Approximately 3,000 SF inside and 2,000 SF outside, private beer garden. Located on Irving Park Road, Northwest Side of Chicago. Asking $385,000 or best offer.

Thriving business since 1959 complete with full kitchen, walk in coolers, display cases, service stations, seating for 22 plus basement storage and 2nd ﬂoor 2 bedroom apartment. True “Turn Key” Opportunity!

Call Bill Biros or Nancy Hotchkiss for details.

708-422-0011

FIN ad 22122 N Rt 29.ai 1 10/9/2015 11:47:16 AM

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

SOUTH OF THE BORDER

• Established 50 years. Mexican restaurant. Local chain. Approximately 5,900 sq. ft. Seats up to 300 w/ banquet hall. Business only $199,990 w/ favorable lease. Property available. Call for details.

JUST LISTED

• Sports bar, free standing bldg, 7,000 sq. ft. plus, located on 2 acres. Great volume. Wellestablished. Business only. Asking mid 3Ks. Property available.

Thinking of Buying or Selling? Call John Moauro!

CHILLICOTHE 22122 N. Route 29

The Brandywine Is FOR SALE The Brandywine is a banquet hall that has hosted hundreds if not thousands of weddings, parties, and events throughout its almost 40 year history. The Brandywine is a historic landmark that sits on 2.5 acres just outside Dixon, Illinois and nestled into a hillside along Illinois Route 2. The Brandywine is ready for the right owner to take over. It is currently operating as a banquet hall that seats 400 upstairs and 225 down. A new owner could easily add a restaurant to the mix. The Brandywine has events currently booked through 2016 and 2017. If this sounds like something you have dreamed about and you have vision, lets talk. I think you will be amazed at how inexpensively you can buy this property and if you are the right person special finance terms may even be worked out. (For sale under $595,000 for the building and business) Give me a call today and please be discreet when visiting the area as we are not promoting the sale locally. 441 Illinois Route 2, Dixon, IL Call Ken at 815-301-9699 www.brandywinedixon.com C

Ambassador

9999 West 143rd Street Orland Park, IL 60462

Broker/Appraiser Always Conﬁdential

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

CMY

For Sale Entertainment Venue 5.33 acre site with softball/baseball field featuring block dug-outs, 20’ x 20’ concession/score booth with power, and a 2,400 sf building formerly housing a bar with parking in the front, and a large wrap-around deck looking out over the ball fields. Outdoor pole lights look over the perimeter of the ball field for night play. Great opportunity for new sports / dining/entertainment businesses. PRICE REDUCED! $109,000 For More Information Contact:

Justin Ferrill 309-642-1009

jferrill@cbcworldwide.com

HONIG-BELL

www.cbchonigbell.com

MEMBER: CRBA

nov 41-48.indd 46

10/13/15 8:04 AM

Food Industry News® November 2015

Page 47

Be Added To Our Directory: Call today: 847-699-3300; Your listing will be seen by qualified readers and motivated buyers every month, in print and online

FOR SALE - STILLMAN VALLEY AREA

Established 30+ years. Bar & grill with gaming. Sale includes business, building, rental home with tenant in place on approximately 4 acres. Also included is 7 years free water & sewer use that transfers to new owner (priceless) and new outdoor bar - just completed. Sale is conﬁdential and requires a signed NDA. Serious inquiries only. Broker owned. $575,000. FIN ad Trolley Barn.ai 1 9/10/2015 11:34:28 AM 815-218-5828

THE TROLLEY BARN

FOOD INDUSTRY NEWS CLASSIFIED RATES 2” x 2” ............................. $50

4” x 8” .............................. $397

4” x 2” .............................. $100

4” x 10” ............................ $497

6” x 2” .............................. $150

10” x 6” ............................ $662

4” x 4” .............................. $200

FULL PAGE ........................call CALL PAULA: 847-699-3300 MAJOR CREDIT CARDS ACCEPTED!

4” x 5” .............................. $250 FIN ad 203 S 4th St.ai 1 10/9/2015 11:45:45 AM

4” x 6” .............................. $297

OUTSTANDING INVESTMENT OPPORTUNITIES

DUNLAP

24216 W. Lockport St., Plainfield

401 & 403 S. 2nd St., Pekin, IL IL Rte. 29 Southbound

203 S. 4th Street

For Lease Redeveloped Retail Center

For Sale C

Fantastic opportunity to be in on from the beginning of the redevelopment of the M historic Trolley Barn. Located in the heart Y of one of the most charming towns in Illinois, ownership is offering space for lease fromCM 4,000 sf to 12,925 sf. Ideal location for a brew pub or any type restaurant that MY would benefit from a unique, thriving downtown location. Great visibility, easy CY access and on-site parking. CMY Lease Rates Negotiable

CMY

For More Information Contact:

Restaurant / Bar Building Highly visible 4,200 sf building available for retail, restaurant/bar or office use. Currently under short-term lease, this facility is available for immediate sale. Tenant lease expires 11/15. Located on approximately 1/2 acre site, the property has ample parking and multiple entrances allow this to be used as both single tenant commercial or multi-tenant. Facility is well maintained with nice curb appeal. PRICE REDUCED! $199,000 For More Information Contact:

Keith Conroy 815-347-2756

Justin Ferrill 309-642-1009

spec35@aol.com

jferrill@cbcworldwide.com

HONIG-BELL

www.cbchonigbell.com

MEMBER: CRBA

nov 41-48.indd 47

HONIG-BELL

www.cbchonigbell.com

Dairy Queen - 1,832 SF, 36x14 solarium, full basement, new roof & C/A 2002, new furnace (2000), blacktop parking lot (2011), 14x8 freezer on lot, back alley for trucks. Splash Room Laundromat 1,600 SF, 30 washers / 16 dryers including 4 doubles, new roof (2008), 10x10 shed. Total parking spaces for both: 25 RICK SIMPSON, BROKER, REALTOR, SFR WWW.RICKSIMPSONREALTOR.COM RSIMPSON@MALOOFREALTY.COM

309.202.8148

MEMBER: CRBA

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10/9/15 12:22 PM