Food industry news september 2016 web

FOOD INDUSTRY NEWS SEPTEMBER 2016

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YEARS

INDUSTRY NEWS CHICAGOLAND’S ONLY FOOD INDUSTRY TRADE PUBLICATION SINCE 1982

DINING WITH MS. X ........................... 4 AROUND CHICAGO: NANDO’S PARI PARI ... 8 PEOPLE SELLING THE INDUSTRY .......... 16 CHICAGOLAND NEWS ....................... 17 CHEF PROFILE .......................... 21, 37 NEWS NUGGETS ............................. 22 TRAVEL: KANSAS CITY ..................... 23 NATIONAL NEWS..............................39 DIRECTORY/CLASSIFIEDS .............. 41 -46

FOUNDED 1982

SEPTEMBER 2016

CHAMPIONSHIP PIZZA

McDonald’s Fast Forward Changes

In an industry where it can take years to get a new dish just right before putting it on the menu, McDonald’s CEO Steve Easterbrook is looking to speedy changes to stay ahead of the game. The chain launched its all-day breakfast menu seven months after Easterbrook took the helm last year, and now it’s making tweaks including replacing margarine with butter and changing the English muffin recipe to stay ahead of the competition. – Adapted from The Chicago Tribune

Hamburger Hop 2016

Chicago Gourmet 2016 will kick off with the popular Hamburger Hop—a fun and tasty burger showdown on Friday, September 23, 2016 at the Harris Theater Rooftop in Chicago. Join top area chefs as they do battle in a burger competition while guests enjoy gourmet burgers along with beer, wine, spirits and more. A celebrity panel of judges will determine the city’s Best Burger award, while guests crown the People’s Choice.

For more details, visit www.chicagogourmet.org

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The United States Pizza Team recently held its Midwest Culinary and Acrobatic Trials at Panino’s Pizza in Evanston, Illinois. The owners of Panino’s Gino and Lenny Rago and Bruno Brunetti hosted this event. This competition was the Midwest divisional US Pizza Team competition. This gives pizza makers the chance to practice and also earn an opportunity to have a chance to attend the world pizza championships in Parma Italy. The winner of the Pizza making competition was Michael Lamarck from Master Pizza based in Ohio. Michael won with his “Figaboutit pizza” which was delicately made with figs, arugula, balsamic pearls, smoked olive oil, mozzarella and other gourmet ingredients.

See more photos of the event on page 34.

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Food Industry News® September 2016

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Bottom Plant-Based Beverages Grow In Performance

Sales of plant-based foods and beverage are growing thanks to strong performance from refrigerated non-dairy beverages, which account for 67% of sales in the overall category, according to SPINS. Sales of soy and rice milks have been on the decline, but other options including almond milk, coconut milk and cashew milk are continuing to grow, SPINS Strategic Alliance Manager Kora Lazarski said. – Adapted from foodnavigator-usa.com

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Obesity and Asthma A study of 4,500 men and women found that people who were the most obese were more than three times more likely to have asthma compared with normal weight peers. The reason for the connection is not clear, researchers said. — From GMA SmartBrief

Health and Taste Factor into Seafood Decisions More than half of consumers order fish at restaurants because they like the taste, but health concerns also come into play -- 47% choose grilled options compared to 35% who pick fried seafood, according to a survey from Datassential and the Alaska Seafood Marketing Institute. Half of respondents said they opt for wild-caught fish, 14% want farmraised and 37% had no preference. – Adapted from nrn.com

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Food Industry News® September 2016

Page 3

Using VR to Sell Burgers?

Jack in the Box created a virtual reality film to introduce the media to its new Jack’s Brewhouse Bacon Burger, an experimental effort aimed at cutting through the clutter of traditional advertising, said Richard Cran, marketing communications vice president.

The jury’s still out on whether virtual reality is a good fit for food marketing, said University of Texas marketing professor Ty Henderson. – Adapted from The Wall Street Journal

Shopping Trends Millennials have a few tricks to eating better: Know your butcher, baker and merchants. If there’s a deal, they want you to have it.

Organics. Buying what you need locally can allow you to buy better for less.

FOOD INDUSTRY NEWS 1440 Renaissance Drive, Park Ridge, IL

847-699-3300 Valerie Miller, President and Publisher Mark Braun, Associate Publisher Terry Minnich, Editor Cary Miller Advertising/Vice President 847-699-3300 x12 Paula Mueller Classifieds/Office Manager Nick Panos, Corporate Counsel Bob Zimmerman, Independent Advertising Consultant 312-953-2317 Kenneth Haines Food Industry Advertising Consultant 708-828-6802 ––––– James Contis 1927-2013 Food Industry News Issue 9, September 2016 (ISSN #1082-4626) is published monthly, $49.95 for a three-year subscription, by Foodservice Publishing, 1440 Renaissance Drive, Suite 210, Park Ridge, IL 60068-1452. Periodical postage paid at Park Ridge, IL, and additional mailing offices.

POSTMASTER: Send address changes to Food Industry News, 1440 Renaissance Drive, Suite 210, Park Ridge, IL 60068-1452. ___________________________ For advertising or editorial information, call

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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 © 2016 Foodservice Publishing Co., Inc.

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NRA Welcomes House Republican Task Force on Health Care Reform Initiative The National Restaurant Association was encouraged by the House Republican initiative aimed at commonsense reforms to the American health system with patient-centered solutions and more choices while lowering costs and promoting innovation.

“A Better Way proposal on health care is a welcome policy agenda to tackle some of the biggest challenges for employers and employees under the Affordable Care Act. Restaurants, both big and small, continue to struggle to implement employer mandate provisions like those that place limits on employees’ hours, requires extensive paperwork, and establishes an onerous reporting process. Any relief from the employer mandate will empower the economic engine driven by America’s restaurant industry. We look forward to working with Congress as these proposals develop,” said Robin Goracke, Director of Health Care Policy for the NRA. The National Restaurant Association has long advocated for commonsense changes to the current health care law such as the problematic definition of full-time employment at 30 hours, the lack of clarity on employer-reporting requirements, the auto-enrollment mandate affecting employers of 200 or more, inconsistent definitions of seasonal employment under the law, and the confusing process of determining which businesses are considered large under the ACA. The Association sees the task force’s initiative as a step in the right direction.

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Executives from the company commented that just like premium steaks, they are offering vacuum sealed frozen portion control pouches to keep the product fresh, eliminate waste and speed serving in high volume foodservice situations.

SuperHash is the industry’s first and only premium gourmet corned beef hash, made locally in Chicago using whole pieces of corned beef brisket, real potatoes, real butter and vegetables. Because of their proprietary packaging and formula, this product is unlike any product that has been sold. 100% yield: When using frozen or canned hash, yield may be as low as 40% due to the use of dehydrated potatoes and water. “What the customer is paying for is water which is why they might start with 8 ounces and end up with 3 ounces on the plate,” noted the broker for SuperHash, Mary Budler, owner of Quality Food Brokers.

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Food Industry News® September 2016

DINING WITH

MS.X September 2016

HONEY’S HOT CHICKEN 1791 St. Johns Ave. HIGHLAND PARK, IL 847-432-6300. This place is newly opened and boy am I glad I tried it. If you like hot & spicy then you have to try the Nashville Hot Chicken. Wow, that flavor really has a kick to it and I loved it, but beware- it is spicy. I tried the chicken by the piece. For those that don’t want spicy, they do have other flavors. I tried the Original fried which was really good too. They have chicken and waffles, chicken sandwiches, fried shrimp, biscuits, white cheddar mac n cheese, grits, roasted southern potato salad and jalapeno corn fritters.

IT’S SUGAR 6170 W. Grand Ave. GURNEE, IL 847-855-0152. This is a cute candy shop located in Gurnee Mills Mall. They offer retro candy, novelty candy, packaged candy gifts and a good selection of gummy candies that you can buy in bulk. If you want all one color of gummy candies you can find it here. I got a bag of all red gummy bears and a bag of blue gummy sharks and a couple of suckers.

LEGHORN 600 N. LaSalle CHICAGO, IL 312-944-4444. This is a small place located on the corner of Ohio & LaSalle within the Ohio House Motel. I picked up from here. They use 100 % Amish natural chicken. You build your fried chicken sandwich, choose from breast or thigh, hot or not, bun or biscuit and the kind of sauce you like. I tried the chicken breast on the biscuit and it came with pickles on it. It didn’t need any sauce. It was a good size sandwich and very tasty. Get an order of their fat crinkle cut fries too; they are outstanding!

MI MEXICO 220 S. Milwaukee Ave. BUFFALO GROVE, IL 847-229-3490.

The place is very cheerful. The middle section of the dining rooms seating area is made up with beautiful hand carved and painted chairs in an array of colors. They start you off with salsa and chips to snack on. For dinner we tried an order of steak fajitas brought out sizzling to the table with lots of green peppers and onions and it came with rice and refried beans, sour cream and guacamole. And we got an order of the chicken tostadas.

SWEDISH BAKERY 5348 N. Clark CHICAGO, IL 773-561-8919. This is an old fashioned bakery specializing in European pastries and cakes. They have great butter cookies, Danish and raspberry filled donuts. But my favorite thing is the coffeecake. My two ultimate favorites are the Pecan Streusel or the Seven Sisters coffeecake which has an almond filling and sections filled with fruit filling. My favorite flavors are the apricot and blueberry. Call ahead to reserve this cake because it is very popular.

TARGET 7000 Mannheim ROSEMONT, IL 847-795-1760. One good thing about Target is that they have a little of everything. You can pick up some groceries, housewares, cleaning supplies, electronics, books and it’s our go to place for stocking up on snacks. They have a large variety of chips, cookies and candy that we supply our office with. And they offer seasonal goodies for any occasion. They even have a Starbucks in there so you can pick up some coffee too.

THE WHITE CHOCOLATE GRILL 1803 Freedom Drive NAPERVILLE, IL 630505-8300. For starters I had the Four Cheese Spinach and Artichoke Dip, which was amazing. My entrée was the Bleu Cheese Crusted Filet; served on a bed of mashed potatoes with steamed broccoli on the side. Their aged beef is cooked over a live wood fire, which makes it very flavorful.

For desert I had a warm blonde brownie with French vanilla ice cream, warm chocolate sauce and whipped cream. What a wonderful experience!

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“Being a member of GARC empowers us to save money. By supporting their approved vendors like TEC Foods we keep our quality high and food cost low. We’ve been using TEC Foods coffee and other products since day one. GARC’s negotiated rebates save me money as if I were buying for 1,400 locations, not just one.”

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“I’ve been a member of GARC and buying from TEC Foods for many years. We’ve been using TEC’s coffee and their other products since the day we opened, which is why I’m glad I can now get volume pricing from them through my GARC membership. ” Peter Mastorakos, Owner, Eggheadz Café, Tinley Park, Illinois

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Food Industry News® September 2016

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Having a familiar name may create problems with your credit rating. With all the John and Jane Smiths in the world, a simple mix-up can get an honest John Smith mistaken for a fiscally irresponsible one. Take these precautions if you have a name that’s common: n Always include your full first name and middle initial on credit applications. The more complete your name, the better your chances that it won’t get mixed up with another person with a similar name.

Be sure to use the Jr. or Sr. designation if you have one. n Be consistent. All your credit cards should have the same exact name. If one has John Davis, another has John J. Davis, and yet another Jack Davis, mistakes can crop up more easily. n Write clearly on all documents. Be sure your name is completely legible to anyone who might read an application. If you don’t, your “J” initial can appear as an “I” to an application processor. n Check your credit report regularly. You never know if your Social Security card number got copied incorrectly somewhere along the line, or if the credit report agencies have mistakenly added information from someone of a similar name. n Correct errors right away. And be persistent. n Contact creditors directly. The last thing you want to do is argue with a collection agency over a bill that isn’t yours..

Barnes & Noble will open four concept stores next year with larger cafes where waiters will serve full meals, beer and wine as way to keep shoppers lingering longer. The retailer has hired an executive chef to create affordable breakfast, lunch and dinner menus, CEO Ron Boire said. – Adapted from The Wall Street Journal

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AROUND CHICAGO With Valerie Miller NANDO’S PERI PERI Nando’s Peri Peri, the South African-Portuguese restaurant known worldwide for its spicy-flame grilled chicken just opened its seventh Chicago area location in July at 1005 South Delanco Court in the Roosevelt Collection.

Nando’s moved to Chicago in spring 2015 and has quickly opened five restaurants in the city, plus locations in Naperville and Oak Park, Illinois. Nando’s has built an intensely loyal following from London to the Loop by providing fresh food in a relaxed atmosphere with friendly service. Nando’s is known worldwide for its succulent PERI-PERI chicken, marinated 24 hours, flamegrilled to perfection and basted to the customer’s preferred flavor and spice. PERI–PERI is the Bird’s Eye chili pepper that indigenous Africans introduced to the Portuguese centuries ago.

When ordering your chicken choose your heat index: The Peri-ometer Extra Hot –Like tackling a ferociously fiery dragon in a furnace Hot – Highly combustible proceed with caution Medium – Hits the spot with scalding your tonsils Lemon & Herb or Mango & Lime – A mere hint of heat but a tidal wave of flavor Plain…ish- Marinated in Peri-Peri but grilled with no added spice; mild as we go.

On the menu you will find their signature chicken served in many combinations.

You can get it in a serving for one, as a sandwich or in a platter to share. They have chicken livers and chicken wings too.

Their menu include salads, side dishes like Portuguese rolls, Portuguese rice, Macho peas and roasted vegetables. Dessert items include cheesecake, coconut macaroons, cookies and cake. They also serve beer, wine and sangria.

Every Nando’s is painstakingly designed and completely unique, with earthy textures and bright colors that reflect its sunny African-Portuguese heritage. The first Nando’s restaurant opened its door in 1987 in Johannesburg, South Africa. Since then,, the Nando’s flame has spread to 23 countries on five continents. They made their first U.S. debut in 2008 with the opening of its first location in the Chinatown neighborhood of Washington, DC. For more info, log on to nandosperiperi.com

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Food Industry News® September 2016

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Business Basics

Whatever industry you’re in, your workforce needs to have a solid understanding of how you make enough money to stay in operation. Whenever you have the opportunity, remind your employees of the importance of these five factors: People. Mediocre organizations hire mediocre people and accept mediocre performance. Let your workers know that you’re committed to hiring only the best, and that you expect their best efforts. Back that up by treating them right.

Productivity. How you get things done can be as important as what you ultimately accomplish. Train your people to keep their eyes open to inefficiency and waste. Encourage them to improve their skills and offer ideas as often as possible.

Customers. Even if you’re a nonprofit organization, you still have users of some type to satisfy. Emphasize the importance of keeping your audience happy with your organization.

Quality. Whatever your organization provides to people should be

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clearly superior to what they can get from a competitor. Even if you’re cheaper, in the long run customers will go elsewhere for reliable products and services.

Sales. “Sales” is a flexible concept and applies to both profit-making firms and nonprofit agencies. If nobody uses what you provide, you’ll go out of business before too long. Let everyone know how important sales is to the organization, and show employees how what they do contributes to sales—suggesting additional products, for example, or going the extra mile to complete a project on time.

Are Customers Leaving You? According to research done by Susan M. Keaveney, associate professor of marketing at the University of Colorado’s business school, several major incidents lead to customer switches. The largest category was core-service failures, mentioned by 44 percent of respondents.

Core-service failures were those where the service provider failed to give the proper service, or even caused damage beyond bad service. The secondlargest category was service-encounter failures — failures in the personal interactions between customers and employees. Price was the third-largest cause of switching. The five other categories: 1. Inconvenience.

2. Employees’ responses to service failures.

3. Attraction by competitors.

4. Ethical problems 5. Involuntary — incidents beyond the control of the company.

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Are Kosher Foods Healthier?

Keeping kosher isn’t just a matter of religion lately. Many shoppers are buying kosher foods because they think kosher is safer and more healthy. According to a survey by market research firm Mintel, 51 percent of people who buy kosher foods, which are prepared according to dietary and processing codes under traditional Jewish practice, do so for the “general healthfulness” of such foods. About one-third buy kosher because they believe food safety standards are higher than standards of regular supermarket foods.

Just 15 percent of respondents say they purchase kosher foods because of religious beliefs. Nutrition experts point out that kosher food practices were created for religious reasons, and there’s no evidence that kosher food is healthier or safer than any other kind..

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Food Industry News® September 2016

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MINDY’S MENU at RCB

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Segal’s menu will feature a handcrafted selection of fresh bagels and slab-desserts sliced into bars for easy, on-the-go dining. Highlights from the menu include a poached peach cheesecake & oatmeal streusel slab, whole-wheat dream bars, as well as offerings such as brioche donuts with hot fudge, sweet and savory rugelach, kolache and much, much more.

In addition, guests are invited to take advantage of Mindy’s famous hot chocolate service, kicking off at RCB in the fall, and into the cold weather season.

Operated by Chicago hospitality collective 16” On Center (Longman and Eagle, Dusek’s, MONEYGUN, and The Promontory) Revival Food Hall is a massive, 24,000 square foot venue is in the heart of The Loop on the ground floor of The National, a 20-story restoration of an historic 1907 Daniel Burnham-designed building.

A family owned and operated business that began over 85 years ago; the Boelter Companies, Inc. is one of 7/28/16 10:50 AM the leading foodservice design, equipment and supply dealers in the nation. While headquartered in Milwaukee, Boelter has called Chicago and the surrounding areas its home away from home since 1991.

Boelter’s commitment to its vision has facilitated the growth into the 5th largest foodservice design, equipment and supply dealer in the nation. Despite this growth, Boelter remains family owned and strives to maintain a servant leadership culture and thrill its customers with the best solutions to a problem or challenge.

Boelter accomplishes this by bringing together great minds to work together strategically as a team. That’s the Boelter advantage. From concept to completion, their team works in unison with chefs, owners, and operators on remodels and new openings of all sizes. From refreshing the tabletop to innovations in design, their focus is helping foodservice professionals set themselves apart and deliver the customer experience that they envision.

This month, Boelter is moving its Chicago offices and Store to Goose Island and looks forward to working with the talented chefs, owners, and operators throughout Chicagoland. You can visit their new showroom and store located at 1071. W Division Street, Chicago, IL.

8/9/16 8:57 AM

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Food Industry News® September 2016

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Americano: an espresso diluted with more hot water Brevé: a cappuccino made using half & half instead of milk Café Au Lait: espresso highly diluted with steamed milk 630-254-3365 served in large bowls Caffè Con Panna: espresso topped with whipped cream Caffè Latte: espresso highly diluted with steamed milk and little foam Caffè Macchiato: an espresso ‘stained’ with a small amount of steamed milk Caffè Ristretto: an espresso made more concentrated by using less water Cappuccino: an espresso served with a layer of frothed milk Cappuccino Chiaro: a light cappuccino made with less espresso Cappuccino Scuro: dark cappuccino made with more espresso Doppio: double portion espresso made with half the amount of water Dry: cappuccino made with Impressions more froth than steamed milk ■ Carrying a pen.

Espresso: coffee dense in ■ Offering a business lead. body with a light, creamy head (called crema) ■ Smart vocabulary.

Mochaccino: cappuccino ■ Respect for time. made with frothed chocolate ■ Clean breath. milk or cocoa ■ Shined shoes.

Red Eye: cup of regular cof■ Confirming appointfee with a demitasse of espresments. so mixed in Skinny: cappuccino or latte ■ Courtesy.

FLAVORED ICED TEAS

ARTISAN LOOSE LEAF TEA

Key Information to Know Before You Open A Restaurant

Many new restaurants never become viable businesses were doomed even before they opened their doors, owing to a lack of systematic preparation.

Consider your unique selling point, cuisine, concept and things that make your restaurant different from those around you. Ask your customers why they come, and poll your staff for their opinions. You can use digital resources to send surveys as emails, publish questionnaires on your website and build a customer profile from your experiences, customers’ online behavior, loyalty program data and information in your database.

Know these basic demographics of the area: ■ Age and sex ■ Education ■ Household size ■ Home location ■ Housing prices in the customer’s neighborhood ■ Job or career ■ Ethnic background ■ Single or married ■ Sexual orientation (if known) ■ Buying habits ■ Food preferences Using this information, you can make certain deductions about your customers if you get lots of people with similar demographic profiles. You can get much of this information from the U.S. Census Bureau. Demographics are good indicators of political leanings, favored causes, positions on social issues and other attitudes that you can leverage in your marketing efforts. For example, if you get lots of college students and there are lots of colleges nearby, you might want to advertise in the college papers, online forums or bulletin boards. – gourmetmarketing.net

8/9/16 8:57 AM

Food Industry News® September 2016

Kidney Damage Can Begin in Prediabetes

It’s well known that diabetes is a leading cause of kidney problems, but the damage may start sooner than previously thought.

Researchers at University Hospital of North Norway have found evidence that kidneys, which filter waste out of the blood, begin to lose functionality at the prediabetes stage. The solution? A balanced diet and an active lifestyle can help prevent diabetes and kidney disease.

Ketchup Tip

Insert a straw until it reaches the bottom of the glass bottle, then remove. The straw introduces air pockets, helping the sauce move more easily.

Quitting Driving Can Spark Health Declines

For a slew of reasons ranging from Parkinson’s to poor vision, many seniors give up driving.

Even when it’s the right decision, getting out from behind the wheel can contribute to health problems, including cognitive decline and depression, as driving often enables social interactions and personal freedom.

The authors of a review published in Journal of the American Geriatrics Society emphasized that people who anticipate they’ll have to stop driving should plan other ways to get around and keep connected.

–Reader’s Digest, India

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Wearable Health Devices Aren’t a Silver Bullet Smart watches, bands and other such consumer gadgets that track health indicators such as heart rate and sleeping patterns are everywhere: 19 million of them are expected to sell worldwide this year. But researchers at three British universities warn that not all devices provide reliable measurements. For example, two studies found error margins of up to 25 per cent between devices’ estimates and the actual number of steps taken.

Keep these reservations in mind until these products are standardized.

Mascara Tip

Down to a few dry clumps? Add two to five drops of contact solution to the tube. Screw the lid back on, shake, and use the wand to swirl. The remainder of your mascara will be easy to apply.

Genius Uses for Your Microwave OUTSMART ONIONS To avoid crying when chopping, wash an onion, trim its ends and microwave for 30 seconds before cutting. You tear up because the knife damages the onion’s cells, releasing sulfuric gas that irritates the eyes. Heating the onion first breaks apart enzymes that trigger the gas release.

COOK CRISPIER BACON Place a bowl upside down on a plate. Drape bacon strips over the bowl, then microwave for one minute each slice of bacon you are heating. As grease drips onto the plate, the bacon will get mouthwateringly crispy.

FROTH MILK Skip the expensive cappuccino machine. Pour milk into a Mason jar, no more than half full (to leave room for foam). Screw on the lid, and vigorously shake for 30 to 60 seconds. The milk will turn to froth. Remove the lid, and microwave for 30 seconds so the foam rises. Pour into your favorite coffee.

CONCOCT FRENCH TOAST Care for a five-minute brunch? Rub a pat of butter on the bottom of a mug; fill it to the top with chopped bread. In a separate cup, mix one egg, three tablespoons of milk and a sprinkle of cinnamon. Pour the mixture into the mug, and microwave for one minute.

FLAVOR BUTTER Try a twist on classic bread and butter. Microwave one stick of cubed, unsalted butter for 30-second intervals, until melted.

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Food Industry News® September 2016

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3 Steps to Teamwork We always say “teamwork” but rarely achieve 100% cooperation from everyone. Here’s a checklist of “must-do” items that are necessary for better, uniform teamwork: 1. Self-generated commitment.

Imagine learning a new skill that is essential for your role. You undertake full responsibility for your learning and mastering of the new skill. Likewise, in a high-performance team, each team member should feel that they have ownership and control over all decisions, processes, and activities that are made in the team, and that ultimately affects their day-to-day tasks and responsibilities.

2. Conflict leading to creativity. You may be thinking to yourself – positive conflict? Can there be such a thing? Well, yes there is, and it is essential for high-performance teams to foster an environment that embraces positive conflict. However, the key is to properly manage conflict so that the outcome is creative solutions for problems.

3. Clear communication provides the foundation for the first three characteristics, and very little can be achieved without it. Issues like hoarding information, unwillingness to accept negative feedback, and lack of cooperation will undermine all previous principles.

This month I am proud to be pictured with Chef Thomas Keller, a chef with 12 restaurants and bakeries in California, New York and Nevada. Thomas is renowned for his culinary skills and his exceptionally high standards. He is the first and only American-born chef to hold multiple three-star ratings from the prestigious Michelin Guide, as well as the first American male chef to be designated a Chevalier of The French Legion of Honor, the highest decoration in France.

Melissa Crane, Debbie White and Tim McGrail are with Pepsico Foodservice.

New from Pepsico is their Stubborn Craft Soda, which is made from real cane sugar. If you love premium soda, you’ll love the Stobborn brand of craft soda. The flavors are clean, refreshing and rich. Ask your Pepsico rep for a sample.

PJ Lamb and Carl Boutilier and the principals with B&J Commercial Agents, a Midwest Manufacturer’s Representative Firm representing foodservice equipment manufacturers. They represent about a dozen lines of foodservice equipment which they sell to dealers, consultants and service agents. Because these gentlemen have served the industry for many years, they understand the value of maintaining high integrity and delivering excellence.

Ric Beyer and Keith Malek are with Emberglo, producers of the industry’s finest broilers and steamers. Steakhouses who insist on serving the best steaks choose Emberglo broilers for a myriad of reasons. They also produce steamers for some of the country’s leading chains. If you are interested in upgrading your steaks, contact Emberglo or ask your equipment dealer for information. Ric tells me that other manufacturers try to copy their technology but they can’t come close. Taste the reason why. All of their equipment is made by hand in Chicago. ken Smith and Rhonda Hills are with Dinova, a firm offering an innovative way to grow corporate business for restaurants and provide savings to corporations. Collectively, corporations and small businesses spend over $50 billion each year in restaurants and catering. Dinova is the unique glue that connects the interests of restaurants with the values of corporate diners, and they both win.

Brian Duncan and Sterling Douglass are with Chowly Inc. This brilliant technology integrates your third party online ordering platforms (TOOS), such as Grubhub, Eat24 and ChowNow with your restaurant POS bringing the virtual ordering experience full circle. This can save you time, labor and mistakes.

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Food Industry News® September 2016

Page 17

Chicagoland News local craft beer, music, a beer garden and local food.

It will be held Sept.

16-17, 2016.

The Chicago Jazz Festival will be taking place LaDutch Farms Cracker Cuts cheese has bor Day weekend now hit shelves in numerous grocery retail chains across the Chicago area. Each ten- in Millennium Park.

The Glen Ellyn ounce package contains 20 pre-cut slices of pure, Wisconsin-made cheese. Cracker Backyard BBQ will cuts are available in the traditional, Dutch be held in downFarms flavors: sharp cheddar, marble jack town Glen Ellyn and pepper jack. on Sept.10, 2016.

Geja’s Café (340 W. This is an all-volunteer Armitage, Chicago), the legendary fondue organization originally restaurant and lovers’ formed by like-minded landmark, celebrates people who love BBQ its 51st Anniversary. and desire give back to The 12th Annual SEA their community.

The Great AmeriBlue Prostate Cancer can Lobster Fest will Walk/Run takes place be held Sept. 2-3, 2016 Sept. 11, 2016 in Linat Navy Pier. Enjoy live coln Park, Chicago. Amlobsters, live music and azon plans on opening libations. a new fulfillment center Windy City Wine in Romeoville this year.

Festival presented by Brad Paisley’s “Life US Bank will be held at Amplified World Tour” Buckingham Fountain will be held at the HolSept. 9-10, 2016. lywood Casino AmphiBon Appetit presents theatre in Tinley Park Chicago Gourmet Sat. Sept. 10, 2016.

Celebrate Food and The Chicago Ameri- Wine Sept. 23-25, 2016 can German Festival at Millenium Park. & Parade at 4000 N. Two stages present Lincoln Ave. in Lincoln lively demos where Square will be held Sept. top Chefs show off 9 through 11, 2016. En- their techniques and joy food, drinks, danc- share their stories. ing and music.

Make you way to the Florida Georgia Great Lawn where Line’s “Dig Your Roots you will find the best Tour” will be held at restaurant, wineries, the Hollywood Casino spirit purveyors and Amphitheatre in Tinley breweries that offer Park Sat. Sept. 17, 2016. tastings of gourmet Gino’s East will be creations. opening a new location QB Sports Bar & at 9501 W. Devon Ave. Pizzeria just opened at in Rosemont, Illinois. 5 N 105 Highway 53 in “Oaktoberfest” will be Itasca. They are known held in downtown Oak for their burgers and Park and will feature pizza.

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Exclusive Event at Chicago Gourmet Toasts to Shakespeare Cue the lights! Drama hits the 2016 Grand Cru at Bon Appétit presents Chicago Gourmet on September 24-25 at the Harris Theater Rooftop. In addition to some of the world’s finest wines, this year’s exclusive showcase includes an all-star lineup of participating chefs selected from the Culinary Complete Works, a component of Chicago Shakespeare Theater’s yearlong Shakespeare 400 celebration. Each will present dishes inspired by the works of William Shakespeare, from Macbeth to The Taming of the Shrew – and everything in between! For more details, visit www.chicagogourmet.org

Part-Time Restaurant Employees More people with full-time jobs are opting to moonlight as restau-

rant employees. They see the work as a hobby and use it to connect with their favorite restaurants or enjoy the satisfaction of well-done service work.– Adapted from The Washington City Paper

High-End Menus at the Golf Course

Many golf courses are investing in their restaurants, turning from standard pub fare to entrees like grilled swordfish and crab cakes. The trend of improved cuisine at golf clubs brings in added revenue and keeps customers staying longer, enticing even non-golfers to eat at the restaurants. – Adapted from Portland Press Herald

sept 2016 17-24.indd 18

New Ad Agency for Chick-fil-A Chick-fil-A has parted ways with the ad agency that came up with the chain’s iconic cow mascots and the long-running “Eat Mor Chikin” campaign. The chain ended its 22-year relationship with The Richards Group this week and will move its account to McCann New York with a plan to diversify its marketing strategy.

– Adapted from Advertising Age

Dovetail Brewery Soars Through Chicago’s Bar Scene Dovetail Brewery—Chicago’s newest craft brewery is off to a great start with numerous accolades and a growing number of venues offering its beers: Lager, Hefeweizen and Rauchbier. Dovetail’s Lager is ranked third in the Kellerbier/Zwickelbier category on Untappd.com, a major blog for beer enthusiasts.

Dovetail Brewery is located in Chicago’s Ravenswood Corridor in the city’s New Center area at 1800 W. Belle Plaine. This sizable 22,000 square foot facility, owned by certified brewers Hagen Dost and Bill Wesselink, is producing a traditional German-style Lager, a Bavarian-style Hefeweizen and a Franconian-style Rauchbier.

Initially, the brewery is self-distributing its beer in kegs, focusing on major beer venues in Chicago and other locations in the immediate vicinity within two miles of the brewery.

The Dovetail Tap Room is open 4 p.m. to 10 p.m., Wednesday and Thursday; 2 p.m. to 10 p.m., Friday, and 11:30 a.m. to 10 p.m. Saturday 11:30 a.m.10 p.m. The tap room will be available for private events on Sunday, Monday and Tuesday. The Tap Room offers occasional Food Truck events. Follow the Dovetail event calendar at http://www.newsline360.com/dovetailbrewery for updates. The Tap Room is family and dog friendly and guests are welcome to bring their own food (BYOF).

Tours of the brewery are held every Saturday beginning at 11 a.m. For more information, visit dovetailbrewery.com

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Food Industry News® September 2016

Page 19

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Bread Shortage McDonalds Venezuela

McDonald’s franchisee Arcos Dorados Holdings has pulled Big Macs from the menu in Venezuela, where a worsening food shortage has made it impossible to source the buns needed to make the sandwich. The shortage is temporary and other menu items are still available, said spokesman Daniel Schleiniger. – Adapted from The Chicago Tribune

How Big Restaurant Chains Remain Personable

Lettuce Entertain You Enterprises has made a concerted effort to give each of its more than 120 US restaurants an individual personality, said CEO Kevin Brown. The Chicago-based parent of brands including Wow Bao and RPM Italian has grown 8% to 10% a year for more than a decade, and it’s exploring new markets for further expansion, he said.

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Coffee Cocktails Coffee bars in New York are energizing sales by adding an elevated style of alcoholic drinks to their menus, such

as the Mexican Jumping Bean at Kobrick Coffee that features tequila. “The tequila gets me very hyper and the espresso brings me to a whole new level,” customer Ebony Vizcarrondo said.

– Adapted from The New York Times

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After receiving great reviews and feedback from chefs, restaurant owners and seafood suppliers at the National Restaurant Show in May, El Rey Seafood has not stopped sending out orders to happy customers.

El Rey Seafood is a family owned and operated seafood distributor located in Chicago for over 30 years. With its most recent addition of wild organic shrimp ranging from sizes U/6 to 21/25, they are offering their current and future customers another high quality option to satisfy the demand for wild chemical free seafood. The shrimp is sourced from the Pacific coast of Ecuador and immediately packed by hand to ensure quality, sizing and count are up to strict standards. All are packed at 100% net weight and each 4 lb. or 5 lb. box has a handwritten label with the exact number of shrimp it contains. The U/6 and the U/7 sizes are the most popular not only because of their imposing size of 5 and 6 shrimp per pound respectively, but that is matched by incredible flavor, texture and color. Restaurants and supermarkets looking for and eye-catching shrimp or even an alternative to lobster will not be disappointed when choosing this wild, organic, chemical-free shrimp.

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MICHELIN Restaurants App

For locals and visitors seeking the culinary gems in some of America’s great food cities, the newly updated MICHELIN Restaurants U.S. app offers free mobile access to all the selections of the MICHELIN Guides for New York City, San Francisco, Chicago and soon Washington, D.C. “The MICHELIN Restaurants U.S. app is a go-to mobile resource for diners, a trusted tool to explore each city’s rich culinary diversity, while discovering amazing hidden gems that our famously anonymous restaurant inspectors have carefully and methodically selected,” said Claire Dorland-Clauzel, vice president, brand and external relations for Michelin Group.

Available on iOS, selections are organized within the app by star-rating, neighborhood and price range. The app also features photos and other details, such as operating hours, pricing, contact information and links to maps and directions.

In the future customers will also have access to special offers for unique dining experiences and a reservation service through dedicated concierge support facilitated by Source, which specializes in servicing high-end lifestyle clients. – Adapted from viamichelin.com

Support Your Industry Food Industry News

8/9/16 8:56 AM

Food Industry News® September 2016

Page 21

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FAVORITE FOOD: My favorite food to eat, by far is deep dish pizza. I think I could live on that for the rest of my life and be happy.

MEMORABLE CUSTOMERS: We had a guest in the bar a few months back, and after talking to him for a while he said to make him what ever I wanted to. So for the three days he was here, I made him a different pre fixe menu. It was so much fun to have total freedom and cook what ever I wanted. He loved everything. He was def one of my most memorable customers.

WORST PART OF JOB: Working holidays when everyone else is with their family, and you canʼt be with yours.

MOST HUMOROUS KITCHEN MISHAP: I was just starting out in the food industry and someone forgot to take a whole salmon out of the freezer. I knew we needed it the next day, so I asked the executive chef what to do. He said to throw it through the dish washer. So I left and 20 minutes later I told the executive chef the salmon was still frozen. He bolted up and rushed out of his office. The fish was fine, I wrapped it in plastic and foil pretty well, but it was a pretty embarrassing mishap.

FAVORITE FOOD TO PREPARE: My favorite food to make is anything I havenʼt made before. I love to play with my food and see how different ingredients interact with one another. Right now Iʼm very fascinated with molecular gastronomy.

PART OF JOB THAT GIVES MOST PLEASURE: Seeing family and friends enjoying themselves, surrounded by food I made. Or Seeing someoneʼs day brighten up because of something I cooked for them.

IF YOU COULDNʼT BE A CHEF, WHAT WOULD YOU BE AND WHY: There are so many different avenues Iʼd love to pursue from

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Meal Frequency May Not Control Appetite Eating smaller but more frequent meals may not help control appetite and can cause people to miss important hunger and fullness cues that regulate when and how much to eat, said registered dietitian nutritionist Carrie Dennett. What foods are eaten may be more important that than meal frequency, and if people make healthy food choices and meet their energy needs it is less likely hunger will get out of control, Dennett said. – Adapted from The Washington Post

Can Producer for 1,100 Products computer science to firefighting to psychology. Honestly I could see myself doing a number of different things.

BEST ADVICE RECEIVED: If youʼre going to complain....take it to the walk in.

FAVORITE VACATION SPOT: I always like to go somewhere Iʼve never been before. The world is such a big place and Iʼll never see it all in my lifetime, but I want to see as much of it as I can.

WHAT DO YOU ENJOY THE MOST ABOUT FOOD INDUSTRY NEWS: The up coming educational/networking events and the various chef profiles.

The Ball Corp. facility in Golden, Colo., which produces six million containers a day for beverage manufacturers including Minute Maid, Brisk and Rockstar, operates 24 hours a day. The plant consists of 500,000 square feet of manufacturing and makes cans for 1,100 products.

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Generational Preferences in Food Experiences

Baby boomers and millennials bring in about $783 billion in restaurant sales, but the two key audiences want different things out of their food experiences.

Although millennials prefer loyalty apps, the latest food trends and social media marketing over boomers’ more traditional desires, strategies that address restaurant fundamentals like memorable service and great food foster loyalty in both groups.

– Adapted from Restaurant-Hospitality.com

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loyalty Data from Restaurants Quality food, affordable prices, superior service and restaurant promotions are the driving forces behind customer loyalty, according to marketing research firm The NPD Group. Understanding what attracts loyalty is essential, as 89% of loyal customers are likely to recommend a restaurant, versus only 36% of nonloyals. – Adapted from nrn.com

Costa Vida Fresh Mexican Grill signed 14 franchise deals during the first half of 2016 and plans to at least double that number by the end of the year.

The fast-casual restaurant began offering smothered burritos for no added cost and will roll out improved menu boards and pricing in the fourth quarter of this year.

According to DNAChicago, grease theft is booming. Nearly every night across Chicago, black-market entrepreneurs roll through the city’s alleyways, targeting the used oil stored in big containers and drums behind most of the approximately 7,300 restaurants in the city. Thieves vacuum grease through a garden hose into an idling panel truck, often leaving behind an alley mess that can lead to fines from the Health Dept., angry neighbors and damaged bins.

Food Industry News® September 2016

NuggetS The American Pizza Community (APC) is a coalition of pizza companies, operators, franchisees, and suppliers who collectively employ more than 400,000 Americans.

There are nearly 73,000 pizza stores around the country. Wal-Mart recently announced label changes that will affect 90,000 items across 700 different manufacturers. The retail giant is requiring its suppliers to remove formaldehyde, triclosan, and 6 other chemicals from their products by 2018, as part of an effort to remove harmful ingredients in consumer products.

National Macadamia Nut Day is Sept. 4th.

American Airlines received the top score of 100 on the 2016 Disability Equality Index and was named a 2016 DEI Best Place to Work.

City Market in downtown Indianapolis is on the National Register of Historic Places.

Tours are offered of the Romanesque Underground Catacombs below the market. Losing weight around your middle and exercise is a great way to lower your blood pressure. IHOP celebrates their 58th birthday this year. The original cost of an IHOP short stack when the restaurant was founded in 1958 was 62 cents.The Hershey’s Company will be introducing a new Reese’s Pieces Peanut Butter Cup, which

Two corrections officers at Valley State Prison in Chowchilla, California (Bergersen is recently retired, Quesada is still active) launched their own line of wines in 2014, aptly named Solitary Cellars Wine Company. Solitary Cellars’ wine is produced using grapes from several of California’s best winegrowing regions, including Sonoma County, Lodi, the Santa Lucia Highlands, Lake County, Santa Barbera County and, of course, the Central Valley. “When people come in, they’re shocked at the quality of the wines,” said Bergersen.

will be a Reese’s cup stuffed with Reese’s pieces. D.G. Yuengling & Son, Inc.—America’s Oldest Brewery in Portsville, Pennsylvania—founded in 1829 is a family owned and operated brewery built on strong heritage and traditions, with a commitment to producing the highest quality lagers, porters and ales.

One serving of Reddi Whip original topping, made with real cream, is only 15 calories.

There were 27,189 eating and drinking place locations in Illinois in 2015 and 45,881 in New York. Wyndham Hotel Group is marking the 10th anniversary of its fastest-growing brand, Baymont Inn & Suites—a midsize limited service brand which focuses on good, old fashioned service.

8/9/16 8:56 AM

Food Industry News® September 2016

tRaVel With Valerie miller

deStination: KanSaS citY, miSSouRi

Page 23

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Getting There: Drive (a 7 1/2 hour drive from Chicago) Fly: American and United Airlines have direct flights out of Chicago O’Hare Southwest Airlines has direct flights out of Chicago Midway Train: Amtrak leaves from Chicago’s Union Station Kansas City, Missouri, the “City of Fountains” has over 200 fountains. From the early 20s to the early 40s, jazz reigned in Kansas City producing the swinging signature sound that became known as Kansas City-style jazz. Today, live jazz can be heard regularly at more than 40 area nightclubs. They are also known for their world famous barbeque. The city’s signature food is served up at more than 100 barbeque establishments, each boasting its personal house specialty.

Tours /Attractions Arabica Steamboat Museum- A full scale replica of the Arabica’s 171-foot boat deck featuring a 28-foot working paddle-wheel Country Club Plaza – Kansas City’s premier retail dining and entertainment destination.

A 15-block district with more than 150 shops and dozens of fine restaurants Crown Center Plaza – 85-acres of two world class hotels, shopping and dining greet over five million visitors each year.

Hallmark Visitors Center – Home of Hallmark Cards KC Barbeque Tours – Approximately a 3 ½ -4 hour bus guided tour. Travel through the city sampling barbeque from wellknown barbeque establishments and “hidden gem” barbeque joints. Tour includes all tastings, transportation and gratuities Kansas City Fun Trolley Tours – Fully narrated 75 minute bus tour aboard an authentic trolley Kansas City Streetcar – Hop On “It’s Free”. The 2.2 mile route along Main Street connects the River Market to Union Station Crown Center with 16 stops to get you to your destination National World War l Museum at Liberty Memorial – The only museum in the United States dedicated to WWl houses the second largest collection of WWl artifacts in the world River Market Walking Tour – Walk through the River Market neighborhood. The tour is a mix of the past and present. Stroll down the Town of Kansas Bridge for a breathtaking view of the Missouri River. Highlights include a visit to some historic buildings.

Accommodations: National Chains include: Days Inn, Hampton Inn, Hilton, Holiday Inn, Hyatt, InterContinental, Marriott, Sheraton and Westin just to name a few.

Take the kids to Legoland, The Kansas City Zoo or Sea Life Kansas City Aquarium. Sports fans might like to check out The Peanut- Kansas City’s oldest bar and grill or Chappell’ s Restaurant and Sports Museum- home to the largest collection of sports artifacts in any bar in the country. Put Arthur Bryant’s Restaurant on your list to dine at, the King of Ribs, the most renowned barbeque in history. For more info visitkc.com

sept 2016 17-24.indd 23

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Call Bill Reuhl Today To Taste The Difference, 630-669-2885 www.Ronnoco.com the Food and Beverage equipment executives (FBEE) recently presented Richard Klaskin, owner of Empire Cooler Service with its Lifetime Achieve Award for his longstanding support, membership, dedication and participation in the group. Richard has held every office in the organization which is comprised of the Chicagoland market’s leading foodservice, equipment and supply vendors and service firms. The FBEE has been in existence since 1941. This is only the sixth Lifetime Achievement award the group has presented in 75 years. Please join us on congratulating Richard on this prestigeous award. The award was presented by outgoing President of the FBEE, Mike Coker, of CSI Service. t

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University Rolls Out Allergen-Free Pantry

In an effort to provide meal options for students with food allergies, Southern Oregon University has rolled out an allergen-focused pantry, The Nest, in its dining hall, reports The Ashland Daily Tidings.

Students at the Ashland, Ore., university can pay for food by using their meal swipes as they would in the dining hall and are required to wear gloves inside the pantry to prevent cross-contamination.

The Nest is stocked with dry food supplied by the university—including products free of soy, dairy, gluten and nuts—and has a freezer, microwave, refrigerator, toaster, panini press and waffle maker.

Food Industry News® September 2016

BOOKSHELF

Diabetes Meal Planning Made Easy, 5th Edition American Diabetes Association/Hope S. Warshaw $16.95; ISBN 978-1-58040-543-0 For those of us who live with diabetes, here is the absolute planning guide, both a primer on what has to be followed to keep it under control and how to continue enjoying food. Considered the definitive guide for over 20 years, this newly-revised guide spells out the what, how and why for daily meal planning. No glossy photos or filler, here are easy-to-plan mean choices, answers to literally every question on diet and food values. And yes, the choices are terrific. –MB

A Couple of Ideas to Kill Turnover

Turnover hit prerecession levels last year, with three out of four vacancies coming when an employee quits.

Replacing an hourly team member, for example, comes at a $1,100 price tag, according to Dallas research firm TDn2K. So it pays to keep staff happy. Joanne Chang created her four Flour bakeries, her restaurant Myers + Chang and newly opened commissary kitchen, all in Boston. In addition to a ban on swearing, they write “thank you” on every paycheck, know the names of all 300 staffers and staffers get gifts at their one-year and two-year anniversaries, but Chang also does a pie (or pi) anniversary, handing out gifts when employees reach 3.14 years with the company.

sept 2016 17-24.indd 24

8/9/16 8:56 AM

Food Industry News® September 2016

Bacteria Eats Plastic Waste

New • Used • Sales • Leasing • Service • Rentals • Parts

Most of the world’s plastic produced each year ends up in landfills or in the ocean. It’s a major environmental hazard, but scientists from Kyoto Institute of Technology and Keio University in Japan have made a significant discovery that could address part of the problem.

The team has found a species of bacteria that eats polyethylene terephalate (PET), which accounts for a sixth of all plastic production. Lightweight, colorless and strong, it’s used for most disposable water bottles, in polyester clothing, frozen-dinner PET. Biochemistry protrays and packaging. fessor Uwe Bornscheuer The bacteria species, at Greifswald University Ideonella sakaiensis, uses in Germany believes the KOP 312_Layout 1 3/27/12 3:40 PM Page 1 two enzymes to break bacteria could also be down PET, thereby pro- added to landfills to acviding carbon and energy celerate decomposition. to grow. Nonetheless, the “The rate of degradation process is a slow one, is slow, but it works,” he with the bacteria taking says. “The big challenge is six weeks to finish off a to speed up the process.” small film of low-grade –Reader’s Digest, India

Spending to Reach $75.8 Billion for Back-to-School

Families with children in grades K-12 plan to spend an average $673.57 on apparel and accessories, electronics, shoes and school supplies, up from last year’s $630.36 for a total of $27.3 billion, according to the survey. That’s an increase of 9.6 percent from last year’s $24.9 billion and compares with a total growth of 54.8 percent over the past 10 years.

The numbers follow a pattern in which spending often increases one year as families stock up on supplies only to drop off the next as they get a second year out of longer-lasting items like backpacks or computers. Spending then increases in the third year once children outgrow clothing or items need to be replaced.

College students and families with children in college plan to spend an average of $888.71, according to the survey. That’s down slightly from $899.18 last year, but total spending is expected to be up at $48.5 billion compared with $43.1 billion last year due to an increase of consumers shopping for back-to-college. – Sources: ProsperDiscovery.com and nrf.com

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certificates as evidence of their insurance.

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HVAC resemble and All Types of Cooking and Food Prep Equipment nies. Brokers agents, except process evaluates the likelihood that that, in a call legalJohn sense, brokers repremackay: an insured.event will occur, detersent theBARRIngTOn party seeking insurance rath- mAllS In nW SuBuRBS , SCHAumBuRg & SHOPPIng mines its likely cost, and develops an er than the insurance company.. appropriate premium for the coverCash value. The amount available in cash upon surrender of a policy be- age that is competitive in the marketplace and remunerative to the insurfore it becomes“Call payable upon death MaCkay Right away!” ance.company writing the policy. For or maturity.

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Food Industry News® September 2016

Solving Problems Creatively Everyday problems usually respond to tried and-true solutions. But sometimes you need to go beyond the obvious.

Try these tactics when you need to take a more creative approach to problem-solving: Do some extra research. Don’t assume you have all the facts you need. Before trying to solve the problem, dig deep into the background and the issues surrounding it.

You may uncover something new that will lead to a fresh approach when nothing else has worked.

Frame the problem correctly. In your rush to find a solution, you might treat the symptoms and not the underlying cause.

Seek opinions and perspectives from other people, and keep an open mind about what’s really going on.

Consider the impact.

Who else does the problem affect? You may gain valuable insight by including others in your analysis and solution. You’ll also build support for your solution by drawing in your co-workers and other interested parties to help you implement it.

Try a lot of solutions.

Instead of zeroing in on one approach and hoping it works, experiment with as many different options as you can. Keep track of what you’re doing so you can identify what worked or combine promising aspects of different attempts.

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74 percent of those surveyed said they stop spontaneously to fulfill their food and beverage needs while driving on vacation.

15 percent plan their stops before they hit the road, the study found.

36 percent of road travelers in the study said they use a GPS device to find food and beverage locations.

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Food Industry News® September 2016

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Ice is a Valuable Culinary Tool Restaurants can use ice for many functions beyond the cocktail, and it can be an essential tool in enhancing dishes in the kitchen. Ice helps to improve the texture of vegetables either by crisping them or stopping the cooking process at the perfect moment, and it also helps make stronger emulsions. – Adapted from Bon Appétit

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Paper has a way of piling up. So it’s best to get rid of documents that have outlived their use. It will help you stay safe from hackers, pilferers and housebreakers. n BoardiNg passEs Shred them after you land: The boarding pass has your name, travel plans and a bar code that free websites can decipher. This code often reveals frequent-flier numbers that hackers can use to log in to airline accounts to view upcoming travel plans and even cancel trips. Ditto for train boarding passes that have crucial personal information. n rEcEipts Shred all receipts including ATM receipts and free return labels you receive in the mail, along with envelopes with your name and address. Those from credit card purchases reveal the last digits of your card number and possibly your signature. Discarded ATM receipts are used for identity theft (yes, even in India) as well as account fraud. Part of your account number and debit card number are mentioned on the receipts along with your available balance. Armed with these details, smart hackers use social engineering to manipulate you for confidential information. They also often pair this information with your social media posts (family members, hobbies, etc.) to piece together your identity and commit account fraud. Don’t leave behind receipts on a restaurant table or even in the dust bin: shred them completely. n pHotostat copiEs aNd ExpirEd autoMoBilE aNd propErtY iNsuraNcE papErs Expired paperwork is irrelevant— shred them for security reasons. Photostat copies of documents, such as Aadhaar card, PAN card, passport, bank statement and so on, which you keep for protocol work, deserve the same fate. Keep a record when you share documents. For instance, scribble ‘rent verification’ on the particular document if you are handing them to an official for routine checking. Discard photocopies. n pEt MEdical papErs Keep records of major events and shred the rest. Papers from a vet visit show a pet’s name, which a Google Apps survey of 2,000 people found is the most common password choice. So, tear away any document that gives away your pet’s name. Remember, pet lovers who post pictures of their furry friends on social media are offering strong clues to hackers. n sort, scaN, sHrEd Japanese cleaning consultant Marie Kondo in her bestselling book The LifeChanging Magic of Tidying Up: The Japanese Art of Decluttering and Organizing says that the key to a clutter-free home is discarding papers as soon as you don’t need them. a good idea is to digitize useful information carefully and do away with the rest.

8/9/16 8:54 AM

Food Industry News® September 2016

Page 29

Handling Anger For Positive Results If they go unaddressed, life’s annoyances can affect your well-being. Scientific studies have found that people who rate high on tests for anger are at an increased risk for high blood pressure and heart disease.

1 Cut yourself slack. Some forms of anger are associated with fear and hard-wired into the brain. When you or a loved one is in danger, it’s normal to lash out.

2 To process anger in a healthy way, Todd Kashdan, a psychology professor at George Mason University in Virginia, recommends you attempt to understand why you feel upset. Without pinpointing why you’re angry, he says, “you can’t get a foothold to figure out what your body is mobilizing to do”.

3 When harnessed properly, anger can be a motivator. Frustration can drive us to choose a novel path while problem-solving or to become focused and committed—taking up a new cause, for example.

4 Frustration may also be useful in negotiations.

Anger can signal you’re done conceding, says Russell Cropanzano, a professor of management and entrepreneurship at the University of Colorado’s Leeds School of Business. But watch how you express it: Raising your voice during a debate may be helpful, but the same tactic could potentially undermine collaborative work.

5 Anger has limits. Think of anger as a speedometer, where 10 mph is irritation and 100 mph is blind rage.

Speed limits are a measure of effectiveness: momentary annoyance during a negotiation might be useful, but rage seldom is.

6 If you use anger as a tool too often, people will learn to avoid you. While others may offer small amounts of time and effort to keep your temper from erupting, you’ll miss out on their best contributions.

7 Make anger the last step. If you get into a disagreement with someone, pause for a moment and try to understand that person’s point of view, then look for a mutually beneficial solution. “Once you become angry,” Cropanzano says, “your thinking gets too narrow.”

8 To bring anger down a notch, the American Psychological Association recommends practising deep breathing. Focus on inhaling and exhaling, and picture your breath travelling to your diaphragm. 9 Create a playlist of music to help you relax. Kashdan says different genres work for different people. He suggests listening when you feel agitated in order to curb anger.

10 Keep disagreements from turning into fights by improving your communication skills. Avoid cutting others off or using accusatory adverbs like ‘always’ and ‘never’.

11 “Unhealthy anger, the inability to cool down when upset, can be a symptom of mental health disorders such as depression,” says Darin Dougherty of the Harvard Medical School. Speak to your doctor if this feels familiar: medication and cognitive behavioural therapy help.

13 After anger runs its course, move on. Leave the environment if it has become toxic.–Abridged, RDI

sept 2016 25-32.indd 29

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Just For Laughs ■ If you read the instructions carefully, the first step to making any microwavable lunch is to throw away the box and dig it out of the trash.

■ Many people put more effort into creatng their first passwords than their first child.

Twitter Movie Reviews

■ What does the narcis- Popular film classics in 140 characters or less: sistic cow say? Meeeeee! The Shining: A family’s first Airbnb experience goes very wrong.

■ On a plumber’s truck: The Lord of the Rings: Group spends nine hours returning jewelry.

We repair what your hus- Titanic: Everyone tries the ice bucket challenge.

Beauty and the Beast: Stockholm syndrome works. band fixed.

The Chronicles of Narnia: Kid comes out of the closet.

■ On an electrician’s Casablanca: Married ex-GF taps ex-BF for favors. As if. truck: Let us remove your High Noon: Town wants justice; sheriff finds just him.

Rent: Life stinks. Let’s sing. ‘shorts’.

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Food Industry News® September 2016

The Secret to Longevity

Pumpkin Perfect Pumpkin Pie Cheesecake (3 varieties of Pumpkin Cheesecake available)

Want to live a good long time? Eating right and getting lots of exercise are essential, but so is the right attitude. At least that’s what one study suggests. Researchers at the Institute for Aging Research at Albert Einstein College of Medicine questioned 243 people age 100 or older. They found that centenarians tend to share certain personality traits (in addition to other factors, like genetics). In general, these long-lived people are . . .

Outgoing Positive-minded about other people

Full of laughter Open with their emotions Conscientious and disciplined Unlikely to obsess about anxieties or guilt The scientists point out that these characteristics don’t necessarily represent a cause and effect relationship.

They did notice, however, that in many cases the personality traits they observed weren’t necessarily lifelong tendencies, but behaviors their subjects learned as they grew older. Focusing on the good and not worrying about the negatives may have a positive impact on overall life expectancy.

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Essential List for Every Business

■ Set aside time each day for planning.

■ Focus on the $10,000 decision before the $10 one.

■ Delegate tasks to employees.

■ Use regular advertisements in the local newspaper.

■ Employ local citizens into your business.

■ Learn how to say no.

■ No rewards mean no incentive.

■ Write it down: goals that are written down are achieved nine times faster than those that are not.

■ Move a new hire or present employee into a management position within a six year period.

■ Allow the new manager to make some mistakes; growth does not come without mistakes.

■ Allow workers to prioritize their own schedules. As a manager, hold them to their agreements.

■ Praise in public, correct in private.

■ Look for employees who show up for work on time, follow direction, and work well with people.

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Reporting from a nation-wide survey of 100 successful small business owners, Entrepreneurial Edge editors point out some of the factors that helped keep these businesses in business and growing.

The statistics seem grim: more than half of this year’s startup businesses will fold within three years; 75 percent won’t last five years. Despite those foreboding figures, 25 percent of the companies starting out this year will still be serving their clients in five years. Why do some businesses thrive and prosper while others never even bloom? Have the successful entrepreneurs discovered some hidden secret that the others have overlooked … or were they just lucky, a simple case of being in the right place at the right time? Maybe their success is a combination of the two … or is it something more? Perhaps the entrepreneurs who carry their businesses over the five-year hump are more than just lucky. These successful entrepreneurs have found ways to develop their visions into working business models that they then pass on to their dedicated employees who share their vision. By relying on intuition, in-house and outside advisors, and customer comments, these entrepreneurs ensure that their companies

will gain the staying power they will need to survive into the next decade.

There is no sure-bet strategy, but those who have “made it” share some similar business practices. In a nationwide survey, 100 successful small business owners who have been in operation for three to five years were asked about factors they attribute to their successes. Here are the top 10 questions they said they ask themselves daily to keep their companies on the right track: 1: Do I have a clear vision?

2: Does my management style motivate employees to obtain my vision?

3: Do I have a clear business model that reflects the goals of the company?

4: Do I have an adaptable business strategy that changes with the market?

5: Do I have an effective marketing strategy?

6: Do I know my business’s financial condition?

7: Do I have strong advisors and/or a team of committed employees?

8: Does my company present a consistent level of quality to customers?

9: Am I flexible in adapting to changes in the business environment?

10: Am I constantly educating myself to keep up with business trends?

–Excerpted from the Edward Lowe foundation

If you want happiness for an hour — take a nap.

If you want happiness for a day — go fishing.

If you want happiness for a year — inherit a fortune.

If you want happiness for a lifetime — help someone else. — Chinese Proverb

8/9/16 8:54 AM

Food Industry News® September 2016

Page 31

Delivery Grows, Drive-Thru Dives

Now Buying Quality Trucks, All Brands!

Foodservice delivery is the ultimate in dining convenience and is winning visits at the expense of restaurant drive thru, reports The NPD Group, a leading global information company. Over the past four years, delivery has grown by 69 million visits (orders), while drive thru traffic fell by 128 million visits from May 2012 through May 2016, according to a recently released NPD report on foodservice delivery.

The growth in foodservice delivery is even greater when pizza delivery is taken out of the equation. Pizza delivery still makes up over 60 percent of foodservice delivery visits, but traffic has declined by double-digits over the last four years. Consumers instead are ordering delivery from a variety of restaurants including quick service Asian and burger, full service, and fast casual, finds the NPD Group report, Delivery: A Growth Opportunity on the Horizon.

Foodservice delivery options are especially important to Gen Z and Millennials. Currently, these two groups represent 51 percent of the U.S. population, a large target group who will drive the growth in delivery far into the future. These consumers want to eat their favorite foods when they want it, regardless of where they are, as well as order and pay for it with the click of a button.

“If delivery fits a restaurant operator’s business model and is operationally feasible, now is the time to consider adding it as an option for customers,” says Bonnie Riggs, NPD Group’s restaurant industry analyst. “It’s one way to stay competitive and relevant in a low growth foodservice America’s meat producers are delivering record amounts of beef and pork, environment. However, before moving ahead with a trend that has driven down meat prices this summer. Cattle prices hit a fivea delivery program, it is important to understand the growth opportunity along with the potential year low in Chicago, and hog prices dropped for their 12th season in a row, due barriers to use that might exist from the consum- in part to lower grain prices. – Adapted from Bloomberg er perspective.” – Source: The NPD Group

Meat Prices Going Down

Testing Online Food Stamps

Consumers in cities across the country can order groceries online when they don’t feel like doing their shopping in person, unless they belong to the 14% of Americans who depend on food stamps. Many of the country’s poorest people live in food deserts without easy access to fresh, healthy food, according to the Agriculture Department, which this fall will start partnering with online grocers to try out food stamp sales.

– Adapted from The Washington Post

Don’t tell me where your priorities are.

Show me where you spend your money and I’ll tell you what they are.

— James W. Frick

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Food Industry News® September 2016

Page 33

H Foundation’s 16th Annual Goombay Bash Reaches Fundraising Goals The H Foundation’s 16th Annual Goombay Bash smashed fundraising goals and raised $638,705 to benefit basic science cancer research at the Robert H. Lurie Comprehensive Cancer Center of Northwestern University. The renowned Caribbean-themed “un-gala” drew thousands to Navy Pier on July 16 and was hosted by CBS 2 Chicago lead sports anchor Ryan Baker and drew thousands of people to Navy Pier’s Grand Ballroom on Saturday, July 16 to help #smashcancer. Event highlights included appearances by George Wendt (“Norm” from the hit show Cheers) and the beloved 1985 Chicago Bears Super Bowl Champions; Dan Hampton (#99), Jay Hilgenberg (#63), and Steve McMichael (#76). Dressed in Hawaiian shirts and leis, guests enjoyed the casual Caribbean-style event featuring 200+ silent auction packages, live drawing $10,000 raffle prize, the Goombay Smash signature cocktail, a gourmet buffet, and a live auction.

The evening ended with a fireworks finale.

“At the H Foundation, we always say that cancer is personal,” said Michael LaPidus Owner of Q-BBQ and Executive Board Vice President of The H Foundation. “When I saw over a thousand people standing on their feet in the Navy Pier Ballroom because their lives had been touched by cancer, there were no words. Cancer is an epidemic that affects us all.

First Rooftop Vineyard

Rooftops Reds has cultivated 168 grapevines on a roof in the Brooklyn Navy Yard, and co-founder Devin Shomaker said he sees its New York site as an advantage. Due to the elevation and airflow, the vineyard doesn’t have problems with bugs or disease, and beyond growing grapes, the rooftop features a garden space for lounging with hammocks, couches and games such as cornhole.

– Adapted from The New York Observer

Jim Contis Said It n Always give them more than they expect. I don’t care what it is, do it. n Thank your customers; they are the life blood of your success. n Make each employee accountable. n If your staff is not delivering what you want, tell them what they need to do; many times, they simply didn’t understand what was required. n Teach staff to deliver with a smile and courtesy.

sept 2016 33-40.indd 33

n Show some class. n Dress for success; the extra effort is your selling card. n Add “er” to your life: be smarter, faster, friendlier, better. n Just being on time is not enough; be first. n You are an adult; act like one. n Send your best clients a favorite business book. Share good advice.

8/9/16 8:53 AM

Page 34

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Food Industry NewsÂŽ September 2016

The United States Pizza Team recently held its Midwest Culinary and Acrobatic Trials at Panino’s Pizza in Evanston, Illinois

Let Our Team of Experts Design and Write Your Next Ad Call Food Industry News today: 847-699-3300 Or check rates online: www.foodindustrynews.com

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8/9/16 8:53 AM

Food Industry News® September 2016

Latest Trends Emerging Commercial Refrigerants By: ZONE MECHANICAL With new regulations, reduced manufacturing quotas for HCFC refrigerants (R-22), and new rules on the most widely used refrigerant replacements (R404a & R-507), refrigeration equipment owners are truly wondering what to do next. We see several refrigerant trends emerging in the near future, namely an increase in natural refrigerants (both R-744- CO2 and hydrocarbon refrigerants), an emphasis on recovery and leak repairs, and a surge in conversions for existing equipment to interim refrigerants.

Natural refrigerants are becoming more and more popular for numerous reasons. First and foremost, they are subject to less intensive regulations due to their low global warming characteristics. Second, unlike natural refrigerants, hydrocarbon refrigerants have charge limit restrictions since they are flammable and are limited to small under counter refrigerators, 2 door reach-ins, and ice machines. One of the main areas we are seeing natural refrigerants utilized is in the supermarket industry where established players are utilizing CO2 in new construction.

Best service practices such as leak checking and repair is important because it can significantly extend the life of refrigeration equipment. Selective replacement and recovery can allow existing refrigerants to become assets to be used in other equipment and extend the time needed to develop an effective refrigerant management plan.

With the cost of R-22 skyrocketing, we have seen use of interim refrigerant blends such as R-422D and MO-99. Some require POE oil changes and some can be considered drop-ins. One should evaluate the current condition and age of the refrigeration equipment though before making any changes.

Page 35

Panos Foods celebrates our employees

Thank You For Making Us Proud This Labor Day we want to thank the men & women who make Panos Foods the reliable choice that generations of people have come to count on.

Because of your commitment to incredible customer service, we are the company we are today – passionate, proud and happy to serve the chicagoland foodservice industry.

Walking away from an argument isn’t always losing.

Premium Private Labels Gain Momentum

Consumers are trading up to premium food and beverage products again, after shifting to more frugal private-label choices during the recession, writes Laurie Demeritt, CEO of The Hartman Group. Privatelabel food and beverage as a category has gained purchasing power and some categories continue to grow, she writes. – Adapted from Foodbusinessnews.net

sept 2016 33-40.indd 35

To order, visit our website at http://www.panosfoods.com

Check out our summer promotions at http://www.panosfoods.com/get-to-know-panos-foods/ 1465 Industrial Drive, Itasca IL 60143, Tel: (630) 735-3200

Great people have quit great jobs because there is no support of innovation, communication or satisfaction.

8/9/16 8:53 AM

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Coming March 2015 Coming January 2017

The Pocket Directory The2015/2016 2015/2016 Pocket Pocket Buyer’s Buyer’s The 2017/2018 Buyer’s Directory Directory For the For the Chicagoland Chicagoland Food Food Industry Industry

nn Distributed News DistributedtotoFood Food Industry Industry News Subscribers Subscribers CirculatedtotoThousands ThouSaNDSof of New nn Circulated New and Existing Locations and Existing Locations a ValuableBuying Buying Reference Reference nn A Valuable Saved For Years Saved For Years n Your FullColor Color Format Format n Your AdadininFull

n MakesItItEasy EasyFor ForBuyers Buyers to to Buy Buy n Makes WithHundreds hundredsof ofListing Listing Categories Categories With

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The Food Hall Trend

Food halls have been opening at a rate that’s made them difficult to ignore, according to restaurant-hospitality.com. For restaurateurs, it’s a way to reach a large number of guests. The format is attractive as well. Tenants share overheard expenses while getting the exposure and traffic that comes from being part of a high-profile venue. For up-and-coming entrepreneurs, it’s a way to break into the business without a lot of capital.

For established, even celebrity chefs, it’s a way to meet the people where they are and sell to their food—and their brand—to a broader audience. For operators looking to nab a spot, it means having a tight concept that’s on-trend and can turn orders quickly—all while offering food quality that’s several notches above standard food court fare.

For customers, it’s the ultimate way to create their own dining, drinking and shopping experience. They can pick and choose elements from different vendors to create just the elevated, often chef-driven meal they want. They can sit down in an attractive environment, enjoy a cocktail and a glass of wine with a friend, and maybe even eat off good china while they soak in the hustle and bustle of a busy food market. – Adapted from restaurant-hospitality.com

sept 2016 33-40.indd 36

Food Industry News® September 2016

American Airlines in Chicago American Airlines started flying out of Chicago’s O’Hare Airport (ORD) in 1982. Here are some interesting facts about the airline and the windy city: ■ American employs more than 9,500 people in Illinois and more than 100,000 companywide.

■ American operates 469 daily departures from five cities in Illinois, providing access to more than 116 destinations around the world.

■ American is the official airline of the Chicago Cubs.

■ As the world’s largest airline, American operates an average of nearly 6,700 flights per day to nearly 350 destinations in more than 50 countries.

American is a founding member of the one world alliance, whose members and members-elect serve nearly 1,000 destinations with 14,250 daily flights to 150 countries.

– Adapted from Snapshot of American in Chicago; aa.com

Business Safety: Have Your Water Tested

As a business owner, your to-do list never ends.

You wear a lot of hats, you keep balls in the air and your plate is always full. From managing your team to ensuring your patrons and guests are always having a positive experience, the quality of your establishment’s water is probably the last thing on your mind. Yet the toxins and harmful substances found in public water might surprise you.

Here are three reasons it makes sense to test the water in your facilities: 1. Your building might contain old lead pipes.

We still have to worry about it showing up in our water due to old lead pipes that weren’t regulated until after the 1980s.

2. Your local utility company can only test so much. Every plumbing system is different. While local utility companies test for contaminants at their facility, there’s not much they can do once the water is flowing through your pipes.

3. Your customers are concerned about the water they drink. Give your customers peace of mind by ensuring the water they drink from your tap, water fountain or kitchen is clean. That extends to your soda and ice machines.

– Adapted from restaurant-hospitality.com

8/9/16 8:53 AM

Food Industry News® September 2016

Page 37

STAFFING DONE RIGHT

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To learn more and to discover how we can help you increase your profitability and productivity, contact Atlas Employment today, at 847-671-1557 www.atlasemployment.com

FAVORITE FOOD: Any seafood fresh from the ocean AWARDS/HONORS: Zagat Top 50 Restaurants in the U.S. WORST PART OF JOB: Having to fire someone MOST HUMOROUS KITCHEN MISHAP: Too many stories to even list FAVORITE FOOD TO PREPARE: Scallops PART OF JOB THAT GIVES MOST PLEASURE: Coaching young cooks IF YOU COULDNʼT BE A CHEF, WHAT WOULD YOU BE AND WHY: I really have no idea, I really had no direction in my life previous to cooking.

BEST ADVICE RECEIVED: You have to fail first to succeed.

FAVORITE VACATION SPOT: Louisville, KY WHAT DO YOU ENJOY THE MOST ABOUT FOOD INDUSTRY NEWS: I really like that Food Industry News provides up to date information about openings, closings, food trends and information about whatʼs happening in the Chicagoland area.

More Than Five Locations For Greater Access To Local Employees

Octopus on the Menu In the past, octopus used to be considered too tough or chewy for most diners. Now chefs have learned innovative approaches to octopus meat, like pressure cooking and then charring the legs, slow roasting or barbecue.

The 2016 Chicago Independent Spirits Expo ISE

“Over a hundred independently owned/operated distillers, bottlers, distributors & importers with nearly 500 hundred spirits from around the world...all under one roof!”

Wednesday, September 21st, 2016 4:30pm - 9:00pm The Chicago Hilton Hotel & Tower 720 S. Michigan Ave, Chicago, IL General admission: $65.00 VIP admission: $85.00

– Adapted from nrn.com

Al Gelato Chicago Introduces Single Serve Cups

3.5 oz Single Serve Cups of Gelato and Sorbet were recently introduced by Al Gelato Chicago. Each cup features a spoon under the lid. Single serve cups are ideal for busy consumers on the run and as small indulgences. The line includes five flavors: Vanilla Bean Gelato, Chocolate Gelato, Sea Salt Caramel Gelato, Mango Sorbet and Raspberry Sorbet. Single Serve Cups are packed 48 in bulk and 12 in a display box.

Privately owned Al Gelato Chicago has been a local favorite since 1977. The founder Claire Sisco brought the art of Gelato making with her from Calabria Italy. Today the company uses the same old world intense flavors that Calabria is famous for. Gelato is made in small batches to honor Claire’s vision for the freshest, most authentic and best tasting Gelato you can indulge in. Ingredients are free of preservatives and artificial colors, no corn syrup and Hormone Free milk and cream. Certified Kosher, Halal and Gluten Free. For additional information please visit algelatochicago.com

sept 2016 33-40.indd 37

■ Packaging ■ Sanitation ■ Line Workers ■ Packers/Pickers ■ Forklift Drivers ■ Light Assembly ■ Shipping/Receiving ■ QC Specialists ■ Clerical ■ Warehouse ■ Bakers

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Consumers -- especially millennials -- have begun requesting healthier beverage choices, and manufacturers and bartenders have responded with everything from vegan chickpea-frothed cocktails to nonalcoholic martinis. – Adapted from The Wall Street Journal

Support Your Industry Food Industry News

8/9/16 8:53 AM

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Page 38

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Food Industry News® September 2016

Technology Success in your

Pro-Talk LT Portable UHF Business Two-Way Radio PKT-23 PocKeT

Fitting in the palm of your hand, Kenwood’s PKT-23 is easy to take anywhere your staff needs Portable UHF Business to go. At only 3.9 oz, it can fit comfortably in an Two-Way Radio apron pocket or attached with the included belt clip. The front panel button layout makes the PKT23 easy to operate. The PKT-23 offers 1.5 watts of power, with an outstanding coverage area up to 5 miles for direct radio-to-radio communication on the same frequency. The built-in lithium-ion battery provides up to 15 hours of use. It can be charged using standard micro USB devices, just like a smart phone, and built-in VOX makes communication so easy, it defies expections.

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Chicago’s iconic Manny’s Cafeteria and Deli recently added an old fashioned Jewish-style retail deli to its location located 141 S Jefferson Street. The addition of the retail deli coincided with a major remodeling and overhaul of the cafeteria line and dining room. As to avoid it losing its special feel, the interior remodel utilized new furnishings which were matched to the old décor. Looks old, only newer.

8/9/16 8:53 AM

Food Industry News® September 2016

Page 39

National News

sept 2016 33-40.indd 39

The Impossible Burger (Impossible Foods) debuted on July 27, at Momofuku Nishi in Manhattan. The Impossible Burger looks, cooks, smells, sizzles, and tastes like conventional ground beef but is made entirely from plants. Impossible Foods expects the price of the burger to decline as it scales up production, until it is at or below the cost of commercial ground beef. The company’s technology can be used to produce virtually any animal-based food, from steaks and chops to chicken and fish and dairy foods.

while you enjoy your juice flights, coldpressed smoothies, quinoa bowls, and more. Following a limited test run of its new cold brew iced coffee, Dunkin’ Donuts has debuted the drink across the country. The new drink features a sweet flavor similar to dark chocolate and will be priced higher than the company’s traditional iced coffee. - bosThe 1st Annual ton.com Farm Tank Summit will be held at the Hyatt Regency in Sacramento, California on Sept. 22, 2016. Eataly’s second Manhattan location has opened in the Westfield World Trade Center Complex.

For the first time, the combined restaurant and retail establishment offers breakfast, a salad bar and La Piadina, which features flatbread sandwiches.

Join Us to Honor These Food Industry Leaders Thursday, September 29, 5 p.m.

2016 Illinois Food Industry

L E A D E R AWA R D Alfredo Linares and the Food Market La Chiquita Team

•

Jeannette Niro J.M. Smucker Company

REGISTER TODAY www.ilfood.org

IFRA

2016

Dallas will put at least $3 million in incentives toward attracting grocery stores to a food desert area in the city’s southern district, according to a notice issued recently. “The City of Dallas’ goal is to promote sustainable neighborhoods, enhanced quality of life, economic development and job creation by providing access to healthy food options, including fresh fruits and vegetables, for our citizens through the development of high quality grocery stores in the city’s most underserved areas,” the notice said. - The Dallas Morning News Chickfil-A rolled out a new breakfast sandwich, marking the first nationwide chain with a grilled chicken offering on the morning menu.

The new 300-calorie Egg White Grill sandwich features a grilled chicken breast topped with egg whites and American cheese on an English muffin. - Business Insider Domino’s expects to have the best sales of any large US restaurant chain this quarter. Its improved pizza recipe, enhanced marketing campaigns and easier digital ordering have contributed to the chain’s success. TheFiscalTimes.com New from Jamba Juice—The new Juice Innovation Bar in Pasadena, CA is of the Jamba Juice brand, but nothing about it feels like a classic Jamba Juice. The space has a huge wrap-around bar where you can sit

Conference &Expo SEPTEMBER 29, 2016

Education

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Expo

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Bagging

M

ark your calendar for Thursday, September 29, at the Drury Lane Conference Center for our Evening Industry Awards Banquet honoring the team of Food Market La Chiquita and Jeannette Niro, J.M. Smucker Company. The day will also include the IFRA-GMA Expo, State Bagging Championship and educational seminars to help you jump-start your business: 4 Get an in-depth look at online shopping and how to dip into this lucrative market (Led by Niemann Foods) 4 Boost your bottom line with social media marketing (Led by Strack & Van Til) 4 Learn about industry efforts to combat costly legislative and regulatory mandates (Led by IFRA legislative consultants, Tanya Triche, V.P. and General Counsel Illinois Retail Merchants Assocation, and Greg Ferrara, Senior V.P. Government Relations and Public Affairs, National Grocers Association) Championship

•

Awards

Banquet

Save More Money When You Shop

■ Plan your shopping carefully. Look through your refrigerator and pantry to see what you need on a regular basis and write a list.

■ Cut back on convenience foods. Factor in time to prep it yourself ■ Use apps and coupons. If you find that you buy some name brand foods regularly, search for coupons for them.

■ Check out different stores. You may find as much as a 10-15 percent difference on identical products at different stores, depending on the neighborhood and demographic factors.

■ Organics. Buying what you need locally can allow you to buy better for less.

■ Know your butcher, baker and merchants. If there’s a deal, they want you to have it.

8/10/16 9:09 AM

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www.foodindustrynews.com

Food Industry News® September 2016

Chefs Hall of Fame 2016 Culinary Experience Crystal Gardens ~ Navy Pier 700 E. Grand, Chicago 5:00—9:30pm

Ticket Prices: Current Date thru May 31st: $50 June 1st thru July 31st: $60 August 1st thru October 13th: $80 At the Door: $95 Table of 10 VIP Premier Seating: $995 Purchase Tickets at: www.chicagoculinarymuseum.org

Sponsorship Packages: $2,500 to $7,500 Program Journal Ad Prices: $125 to $400 ~ Complimentary Cocktail Bar ~ Wandering feast prepared by local restaurants and past chef inductees ~ Silent Auction ~ Live Entertainment ~ $15.00 at Riva Restaurant For more information or to donate silent auction items, contact: Carmella Anello 630-290-7008 ~ chicagomuseumchof@yahoo.com Industry Legend Charles Mok ~ Dreamers Gourmet ~

Posthumous Legendary Chef Homaro Cantu

A not-or-profit organization recognized under Section 501 c 3 of the Internal Revenue Code Proceeds to fund museum building and scholarships

Krinos Foods Celebrates New $20M Facility

Krinos Foods officially opened the doors to its new 100,000-square-foot facility located at 1750 Bathgate Ave. in Bronx, N.Y. in mid June. To assist with the private grand opening celebration, Krinos Foods Chairman Eric Moscahlaidis and New York City Economic Development Corporation (NYCEDC) President Maria Torres-Springer addressed guests and performed a ceremonial ribbon cutting.

The new location and $20 million facility is the result of Krinos Foods Chairman Eric Moscahlaidis’ loyalty to his New York City origins when the need for a more efficient state-of-the-art facility arose.

In addition to the new facility offering operational, green, and production and distribution benefits, it fills what was a long-vacant lot within the Bronx after nearly three decades. – For more info, visit krinos.com

We Can Design YOUR Ad. Call!

Food Industry News

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Wake Up with Fontanini’s Bevy T he Ch ic a g o C ul ina r y M of Breakfast a n d Che f s H a ll o f Fa Sausages PO B ox 336

N e wto Leany no x, IL 60 45 The right start day begins with one of www.thechicagoculinarymuseum Fontanini’s Breakfast 630-290-7008 Sausage varieties! They offer our premium breakfast sausage in a variety of sizes and flavors, including Original, Maple Sage, Country Sage, Pepper Mill, and Cranberry.

Choose from natural casing, collagen casing, or their skinless options to make your breakfast menu even excite the night owls of the bunch.

Country Johnny Breakfast Sausage—Available in both links and patties, Fontanini Country Johnny Breakfast Sausages are made with a heavier salt and sugar base, three types of sage, and three types of pepper - one for balance, one for kick, and one for that slight heat after each bite. One taste of these delicious breakfast sausages and you won’t need the snooze button anymore! For more information, see their ad on page 9 of this issue.

Convenience Purchases Convenience stores are now a $31 billion segment, and 40% of consumers who visit them report that they’ve purchased more prepared food and beverages at c-store locations than in the past. Some 33% of c-store visitors say that the quality of food and beverages at these locations has improved over the past four years, according to Datassential research.

– Adapted from SmartBrief Food & Beverage

8/9/16 8:53 AM

Food Industry News® September 2016

ACCOUNTANTS BDO (Formerly SS&G)........................................ 847-824-4006 Baker Tilly ........................................................... 312-729-8100 Chamlin, P C ....................................................... 847-583-8800 ACCOUNTING FIRMS Parhas & Associates .........................Page 03 .... 708-430-4545 ADVERTISING Food Industry News ............................................ 847-699-3300 AIR CONDITIONING-SYSTEMS CLEANING Olympia Maintenance ......................................... 708-344-0344 AIR FILTERS-SALES & SERVICE Averus ................................................................. 800-393-8287 Olympia Maintenance ......................................... 708-344-0344 ARCHITECTS Sarfatty Associates ..............................................847-920-1100 ASIAN FOOD PRODUCTS Eastland Food Corporation ................................. 630-633-2470 Kikkoman Sales USA .......................................... 630-954-1244 ASSOCIATIONS GARC................................................Page 05 .... 847-824-6941 Illinois Restaurant Association ..........Page 14 .... 312-787-4000 ATM MACHINES Meirtran ATM.....................................Page 22 .... 800-382-5737 ATTORNEYS Dregerlaw............................................................ 312-322-0955 Scharf Banks Marmor ......................................... 312-662-4897 Tabahi Law .......................................................... 847-260-8182 AUCTIONEERS Bob King Auctions .............................Page 30 .... 847-363-2268 AWARDS Classic Design Awards ....................................... 847-470-0855 AWNINGS & CANOPYS Chesterfield Awnings ........................Page 29 .... 312-666-0400 Universal Awnings & Signs ................................. 773-887-3935

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BAKERS-WHOLESALE Eli’s Cheesecakes.............................Page 30 .... 773-736-3417 Gerhard’s European Desserts ..........Page 21 .... 847-234-0023 Gonnella Baking Co ..........................Page 18 .... 312-733-2020 IL Mulino di Valenzano Bakery ..........Page 27 .... 773-934-1625 JR Dessert Bakery .............................................. 773-465-6733 Julius Meinl Coffee N Tea ................................... 773-954-7571 Lezza Spumoni & Desserts................................. 708-547-5969 Milano Baking Company ................................... 800-495-BUNS BAKERY EQUIPMENT Leach Food Equipment Dist..............Page 23 .... 815-712-7707 BAKERY-PRODUCTS Instantwhip Chicago..........................Page 26 .... 800-933-2500 BAKLAVA Libanais Sweets .................................................. 847-329-5060 BANKING Ridgestone Bank...............................Page 19 .... 847-805-9520 BANNERS Universal Awnings & Signs ................................. 773-887-3935 BANNERS & POSTERS Accurate Printing................................................. 708-824-0058 BAR SPOTTING/HOSPITALITY SECURITY Petritis Group Inc IL Lic 117001002 .................... 847-705-6619 BAR STOOLS Chicago Booth ..................................Page 25 .... 773-378-8400 Waco Manufacturing ........................................... 312-733-0054 BAR SUPPLIES Ramar Supply Co..............................Page 22 .... 708-233-0808 BATCH FREEZERS Kool Technologies ............................................... 630-483-2256 BEEF New S B L Inc ..................................................... 773-376-8280 BEVERAGES Lifestyle Beverages............................................. 630-941-7000

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BOOTHS Chicago Booth ..................................Page 25 .... 773-378-8400 Waco Manufacturing ........................................... 312-733-0054 BOOTHS-UPHOLSTERERS Chicago Booth ..................................Page 25 .... 773-378-8400 BOX COMPANIES-CORRUGATED Wertheimer Box Corporation ............Page 10 .... 312-829-4545 BREAD & ROLLS Gonnella Baking Co ..........................Page 18 .... 312-733-2020 IL Mulino di Valenzano Bakery ..........Page 27 .... 773-934-1625 BREAD MIX Via Pizzeria 1 2 3 ................................................ 847-727-6200 BREAKFAST SAUSAGE Fontanini ...........................................Page 09 .... 708-485-4800 BREAKFAST-FOODS Menza Foods ....................................Page 32 .... 630-230-0332 BUTTER-CLARIFIED Danish Maid Butter Co ......................Page 20 .... 773-731-8787 BUTTER-PREPORTIONED-WHIPPED Danish Maid Butter Co ......................Page 20 .... 773-731-8787 CABLE TV-SALES & INSTALLATION Prime Time Sports .............................................. 847-637-3500 CALAMARI Fisherman’s Pride .............................Page 13 .....800-543-2110 CARPET, RUG & UPHOLSTERY CLEANING Sexton Complete Care.........................................847-827-1188 CASH & CARRY OUTLETS GFS Marketplace ..............................Page 11 .... 800-968-6525 CASH REGISTERS & SUPPLIES Schmaus Cash Register & POS ......................... 847-675-6066 CATERING-VEHICLES DCI Central .......................................Page 20 .... 800-468-7478 CELLULAR EQUIPMENT & SERVICE Sprint Store by Air 1 Wireless ...........Page 17 .... 630-514-9333

CHAIRS-COMMERCIAL Chicago Booth ..................................Page 25 .... 773-378-8400 Waco Manufacturing ........................................... 312-733-0054 CHARCOAL Charcoal Supply Company ................................. 312-642-5538 CHEESECAKES Eli’s Cheesecakes.............................Page 30 .... 773-736-3417 CHICKEN-PROGRAMS FSI/Foodservice Solutions .................................. 847-719-6088 CHILI Captain Ken’s Foods.........................Page 03 .....800-510-3811 CIGARS Pacific Cigar Company .....................Page 40 .....630-972-1189 CLASSIFIED ADVERTISING Food Industry News ............................................ 847-699-3300 CLEANING PRODUCTS Reckitt Benckiser-Professional ........................... 800-560-6619 SuperClean ......................................................... 847-361-0289 CO-PACKERS T F Processors.................................................... 847-709-2600 COFFEE Ronnoco Coffee ................................Page 23 .... 630-669-2885 Farmer Brothers Coffee ...................................... 312-437-1818 COFFEE & TEAS Royal Cup Coffee..............................Page 14 .... 630-254-3365 Julius Meinl Coffee N Tea ................................... 773-954-7571 True Brew Outfitters ............................................ 773-252-7000 COFFEE HOUSE PRODUCTS True Brew Outfitters ............................................ 773-252-7000 COFFEE ROASTERS Tec Foods Inc....................................Page 06 .... 773-638-5310 Passion House Coffee Roasters ......................... 312-733-3998 Tugboat Coffee ................................................... 630-390-6613

8/10/16 10:30 AM

Page 42 COFFEE-GOURMET & SPECIALTY Julius Meinl Coffee N Tea ................................... 773-954-7571 True Brew Outfitters ............................................ 773-252-7000 COLD STORAGE Perishable Distribution Solutions ........................ 888-491-1641 COLD STORAGE-PORTABLE Portable Cold Storage.......................Page 22 .... 800-535-2445 COMMUNICATIONS APLM Distributing .............................Page 10 .... 866-758-0058 CONSTRUCTION COMPANIES Walter Daniels Construction .............Page 14 .... 773-775-0170 CONSULTING & DESIGN A D E Foodservice Equipment .............................630-628-0811 CONTRACT LABOR SERVICES Atlas Employment Services ..............Page 37 .... 847-671-1557 CORNED BEEF HASH Menza Foods ....................................Page 32 .... 630-230-0332 CORNED BEEF-FRESH EX-Cel Corned Beef ........................................... 312-666-2535 Vienna Beef ........................................................ 773-278-7800 CORPORATE GIFTS Vienna Beef ........................................................ 773-278-7800 CREDIT CARD PROCESSOR Worldpay ............................................................. 312-887-0276 DAIRY-PRODUCTS Instantwhip Chicago..........................Page 26 .... 800-933-2500 DELIVERY-VEHICLES DCI Central .......................................Page 20 .... 800-468-7478 DESSERTS Eli’s Cheesecakes.............................Page 30 .... 773-736-3417 Gerhard’s European Desserts ..........Page 21 .... 847-234-0023 Algelato Chicago ................................................. 847-455-5355 DIRECT MAIL PROGRAMS Food Industry News ............................................ 847-699-3300 DIRECTV Prime Time Sports .............................................. 847-637-3500 DISHWASHER-LEASING & RENTAL Lee’s Foodservice .............................Page 20 .....800-728-1102 Cintas Corporation .............................................. 630-543-3666 DISTRIBUTOR SALES REPS Jeff Goworowski.................................................. 773-851-7833 DRAPERY CLEANING ON SITE Sexton Complete Care.........................................847-827-1188 DUCT CLEANING Enviromatic Corp of America ............Page 24 .... 847-729-8000 Averus ................................................................. 800-393-8287 Olympia Maintenance ......................................... 708-344-0344 ELECTRICAL REPAIR & MAINTENANCE Mackay Heating & Mechanical..........Page 26 .... 847-381-0448 ENERGY BROKER Century Energy Solutions .................Page 23 .... 630-817-3164 ERP SOFTWARE-FOR DISTRIBUTORS TopshelfDS........................................Page 16 .... 770-883-7441 ETHNIC FOODS Kikkoman Sales USA .......................................... 630-954-1244 FAUCETS Faucet Shoppe The ..........................Page 08 .... 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 Fox Valley Fire & Safety...................................... 847-695-5990 FIRE-EXTINGUISHERS Averus ................................................................. 800-393-8287 FIRST AID-EQUIPMENT & SUPPLIES Affirmed Medical Service .................................... 847-322-9185 FLATBREADS Grecian Delight Foods ........................................ 847-364-1010 FLOOR CLEANING-REFINISH & REPAIR Sexton Complete Care.........................................847-827-1188

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CLASSIFIEDS FLOORS-SALES & REPAIRS Customcrete LLC ................................................ 847-651-9699 FOOD BROKERS UJ Marketing ....................................................... 847-668-9068 FOOD DISTRIBUTORS Christ Panos Foods ..........................Page 35 .... 312-421-6100 Devanco Foods .................................Page 33 .... 847-228-7070 Tec Foods Inc....................................Page 06 .... 773-638-5310 Anichini Brothers ................................................. 312-644-8004 Grecian Delight Foods ........................................ 847-364-1010 Kronos Foods...................................................... 800-621-0099 FOOD EQUIPMENT Bob King Auctions .............................Page 30 .... 847-363-2268 FOOD PRODUCTS GFS Marketplace ..............................Page 11 .... 800-968-6525 Menza Foods ....................................Page 32 .... 630-230-0332 Tec Foods Inc....................................Page 06 .... 773-638-5310 Grecian Delight Foods ........................................ 847-364-1010 FOOD PRODUCTS-PREPARED Captain Ken’s Foods.........................Page 03 .....800-510-3811 FOOD-DISTRIBUTION SOFTWARE TopshelfDS........................................Page 16 .... 770-883-7441 FOOD-PRODUCTION SOFTWARE TopshelfDS........................................Page 16 .... 770-883-7441 FOODSERVICE EQUIPMENT Leach Food Equipment Dist..............Page 23 .... 815-712-7707 March Quality Used & New Equip.....Page 15 .... 800-210-5895 Thunderbird Food Machinery ............Page 06 .... 866-451-1668 Losurdo Inc ......................................................... 630-833-2828 FOODSERVICE EQUIPMENT & SUPPLIES Boelter Foodservice Equip & Supply Page 12 .... 888-263-5837 FOODSERVICE EQUIPMENT-REPAIR Mackay Heating & Mechanical..........Page 26 .... 847-381-0448 CSI - Coker Service Inc ...................................... 888-908-5600 Cobblestone Ovens ............................................ 847-635-0172 FOODSERVICE- LAYOUT & DESIGN A D E Foodservice Equipment .............................630-628-0811 Losurdo Inc ......................................................... 630-833-2828 Sarfatty Associates ..............................................847-920-1100 FOODSERVICE-EQUIPMENT PARTS CSI - Coker Service Inc ...................................... 888-908-5600 Cobblestone Ovens ............................................ 847-635-0172 FOODSERVICE-SUPPLIES GFS Marketplace ..............................Page 11 .... 800-968-6525 Ramar Supply Co..............................Page 22 .... 708-233-0808 FREEZER & REF TRAILER RENTAL/LEASING Portable Cold Storage.......................Page 22 .... 800-535-2445 FREEZERS-ALL TYPES Custom Cooler & Freezer .................Page 08 .... 630-879-3131 FRYERS FSI/Foodservice Solutions .................................. 847-719-6088 GASKET REPLACEMENT SERVICE Hands on Gaskets & Hardware .......................... 708-641-7007 GELATO Palazzolo’s Artisan Dairy ..................Page 03 .. 800-4GE-LATO Algelato Chicago ................................................. 847-455-5355 GELATO EQUIPMENT & SUPPLIES Palazzolo’s Artisan Dairy ..................Page 03 .. 800-4GE-LATO Kool Technologies ............................................... 630-483-2256 GENERAL CONTRACTORS Walter Daniels Construction .............Page 14 .... 773-775-0170 GIARDINIERA Authentic Barnds...............................Page 29 .... 708-749-5430 E Formella & Sons .............................................. 630-873-3208 V Formusa Company .......................................... 847-813-6040 GLYCOL REFRIGERATION SYSTEM & REPAIR Mackay Heating & Mechanical..........Page 26 .... 847-381-0448 GOURMET-FOOD PRODUCTS Viola Imports ....................................................... 847-690-0790 GPS VEHICLE TRACKING Sprint Store by Air 1 Wireless ...........Page 17 .... 630-514-9333 GRASSFED BEEF Tallgrass Beef Company ..................................... 312-846-1361

Food Industry News® September 2016 GREASE REMOVAL SERVICE Kaluzny Bros Inc ................................................. 815-744-1453 GREASE TRAP PUMPING SERVICE Tierra Environmental.........................Page 08 .... 888-551-1998 Kaluzny Bros Inc ................................................. 815-744-1453 GREASE-EXHAUST CLEANING Enviromatic Corp of America ............Page 24 .... 847-729-8000 Averus ................................................................. 800-393-8287 Olympia Maintenance ......................................... 708-344-0344 GREEK FOOD PRODUCTS Devanco Foods .................................Page 33 .... 847-228-7070 Grecian Delight Foods ........................................ 847-364-1010 Kronos Foods...................................................... 800-621-0099 Olympia Food Industries ..................................... 773-735-2250 GYROS Devanco Foods .................................Page 33 .... 847-228-7070 Grecian Delight Foods ........................................ 847-364-1010 Kronos Foods...................................................... 800-621-0099 Olympia Food Industries ..................................... 773-735-2250 HAMBURGER PATTY MANUFACTURER Devanco Foods .................................Page 33 .... 847-228-7070 HAND HELD TWO WAY RADIOS APLM Distributing .............................Page 10 .... 866-758-0058 HEATING & AIR CONDITIONER SERVICE & REP Mackay Heating & Mechanical..........Page 26 .... 847-381-0448 Mechanical 24 ...................................Page 31 .... 847-987-9738 HEATING & COOLING-INSTALLATION & REPAIR Polar Refrigeration .............................................. 630-670-6890 HOOD & EXHAUST-CLEANING Enviromatic Corp of America ............Page 24 .... 847-729-8000 Averus ................................................................. 800-393-8287 Olympia Maintenance ......................................... 708-344-0344 HOOD & EXHAUST-SYSTEMS Belvin/J&F Sheet Metal Co ................................. 312-666-5222 HOOD SYSTEMS-FIRE Averus ................................................................. 800-393-8287 HOT DOGS Crawford Sausage .............................................. 773-277-3095 Red Hot Chicago................................................. 800-249-5226 Vienna Beef ........................................................ 773-278-7800 HUMAN RESOURCES ADP..................................................................... 847-507-4210 HUMMUS & SPREADS Grecian Delight Foods ........................................ 847-364-1010 ICE CREAM Chocolate Shoppe Ice Cream ...........Page 27 .... 608-221-8640 Fox Valley Farms ..............................Page 21 .... 630-231-3005 Homer’s Gourmet Ice Cream ............Page 02 .... 847-251-0477 Instantwhip Chicago..........................Page 26 .... 800-933-2500 Palazzolo’s Artisan Dairy ..................Page 03 .. 800-4GE-LATO Algelato Chicago ................................................. 847-455-5355 ICE CREAM-EQUIPMENT & SUPPLY Kool Technologies ............................................... 630-483-2256 ICE CREAM-YOGURT Instantwhip Chicago..........................Page 26 .... 800-933-2500 ICE MACHINE REPAIR & SANITIZING Ice Solutions 24 .................................................. 847-807-3385 Major Appliance Service ..................................... 708-447-4100 ICE MACHINES-SALES-RENTAL OR LEASING Empire Cooler Service ......................Page 28 .... 312-733-3900 ICE-MAKING EQUIPMENT/REPAIR & SERVICE Mackay Heating & Mechanical..........Page 26 .... 847-381-0448 ICE-SCULPTURE AAA Nadeau’s Ice Sculptures ............................. 708-366-3333 INSURANCE Jos Cacciatore & Company ..............Page 26 .... 312-259-8200 Northern Underwriting Manager........Page 24 .... 815-226-9353 Society Insurance .............................Page 02 .... 888-576-2438 Caro Insurance Services..................................... 708-745-5031 Concklin Insurance Agency................................. 630-268-1600 ISU Northwest Insurance Services ..................... 888-366-3467 The Horton Group ............................................... 312-917-8610 INSURANCE SERVICES Northern Underwriting Manager........Page 24 .... 815-226-9353

INSURANCE-INDUSTRIAL & COMMERCIAL Jos Cacciatore & Company ..............Page 19 .... 312-264-6055 INSURANCE-RESTAURANT Heil & Kay Insurance Agency.............................. 847-258-5310 INTERIOR DESIGNERS Sarfatty Associates ..............................................847-920-1100 INTERNET ADVERTISING Food Industry News ............................................ 847-699-3300 ITALIAN BEEF Authentic Brands...............................Page 29 .... 708-749-5430 Devanco Foods .................................Page 33 .... 847-228-7070 Fontanini ...........................................Page 09 .... 708-485-4800 Serrelli’s Foods .................................Page 02 ...877-385-BEEF Bari Beef ............................................................. 847-305-0056 Grecian Delight Foods ........................................ 847-364-1010 Red Hot Chicago................................................. 800-249-5226 ITALIAN FOOD SPECIALTIES E Formella & Sons .............................................. 630-873-3208 ITALIAN SAUSAGE Devanco Foods .................................Page 33 .... 847-228-7070 Fontanini ...........................................Page 09 .... 708-485-4800 Anichini Brothers ................................................. 312-644-8004 JANITOR-SUPPLIES Ramar Supply Co..............................Page 22 .... 708-233-0808 JAPANESE-FOOD PRODUCTS Kikkoman Sales USA .......................................... 630-954-1244 JUICERS-FRUIT & VEGETABLES Berkel Midwest.................................................... 800-921-9151 KITCHEN-EXHAUST SYSTEMS/CLEANING Enviromatic Corp of America ............Page 24 .... 847-729-8000 Averus ................................................................. 800-393-8287 Olympia Maintenance ......................................... 708-344-0344 KITCHEN–RENTALS Spark Shared Kitchen ......................................... 312-399-2084 KNIFE-SHARPENING SERVICE Cozzini Inc .......................................................... 888-846-7785 Maestranzi Brothers ............................................ 708-867-7323 LAW FIRMS Dregerlaw............................................................ 312-322-0955 LINEN SUPPLY & RENTAL SERVICE Cosmopolitan Textile ........................................... 773-254-6100 Mickey’s Linen .....................................................773-545-7211 LIQUOR LIABILITY/AUTO/UMBRELLA Northern Underwriting Manager........Page 24 .... 815-226-9353 LIQUOR LICENSE ASSISTANCE Daniel Rubinow License Law Group ................... 773-809-5409 LIQUOR-WHOLESALE Peerless Liquors ................................................. 773-378-3908 LOGISTICS COMPANIES Perishable Distribution Solutions ........................ 888-491-1641 MANUFACTURERS REPRESENTATIVES Vicki Righeimer & Associates ............................. 847-899-8146 MARINADES-FOR MEATS CRM North America ..........................Page 28 .... 708-603-3475 MARKETING-SERVICES Illinois Royalty ..................................................... 630-487-1485 MAYONNAISE Columbus Vegetable Oils..................Page 07 .... 773-265-6500 MEAT PROCESSING EQUIP SALES & SERVICE Berkel Midwest.................................................... 800-921-9151 MEAT-SMOKED Nueske Applewood Smoked Meats .................... 800-382-2266 MEAT-WHOLESALE Devanco Foods .................................Page 33 .... 847-228-7070 Anichini Brothers ................................................. 312-644-8004 R Whittingham & Son Meats ............................... 708-371-1650 Tallgrass Beef Company] .................................... 312-846-1361 MEATBALLS Authentic Brands...............................Page 29 .... 708-749-5430 Bari Beef ............................................................. 847-305-0056 MEDICAL SUPPLIES Affirmed Medical Service .................................... 847-322-9185 MEDITERRANEAN FOODS Grecian Delight Foods ........................................ 847-364-1010

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Food Industry News® September 2016 MENUS-CUSTOM PRINTED Accurate Printing................................................. 708-824-0058 MILK Instantwhip Chicago..........................Page 26 .... 800-933-2500 MYSTERY SHOPPING/HOSPITALITY SECURITY Petritis Group Inc IL Lic 117001002 .................... 847-705-6619 NAME-PLATES & TAGS Classic Design Awards ....................................... 847-470-0855 OIL FILTRATION DEVICES Vito Fryfilter .......................................Page 04 .... 847-859-0398 OIL-FRYING Chef Mac Culinary Cooking Oils .......Page 27 .... 708-945-9150 OILS & FATS-COOKING Columbus Vegetable Oils..................Page 07 .... 773-265-6500 Salad Oils International Corp .............................. 773-261-0500 OILS & SHORTENING Chef Mac Culinary Cooking Oils .......Page 27 .... 708-945-9150 Columbus Vegetable Oils..................Page 07 .... 773-265-6500 OILS & VINEGAR Pastorelli Foods .................................Page 38 800-SOS-AUCY OILS-COOKING/BULK Columbus Vegetable Oils..................Page 07 .... 773-265-6500 Salad Oils International Corp .............................. 773-261-0500 OLIVE OILS Columbus Vegetable Oils..................Page 07 .... 773-265-6500 Salad Oils international Corp .............................. 773-261-0500 ORGANIC FOODS Pastorelli Foods .................................Page 38 800-SOS-AUCY OVEN REPAIR & MAINTENANCE Mackay Heating & Mechanical..........Page 26 .... 847-381-0448 OVENS-SALES & SERVICE Cobblestone Ovens ............................................ 847-635-0172 PACKAGING Sunshine Supply Company...............Page 06 .... 773-927-2828 PACKAGING SPECIALISTS Wertheimer Box Corporation ............Page 10 .... 312-829-4545 PAINTING & HANDYMAN SERVICES Schubert Painting................................................ 847-606-9660 PANCAKE-BATTER & MIX Tec Foods Inc....................................Page 06 .... 773-638-5310 PAPER-PRODUCTS Ramar Supply Co..............................Page 22 .... 708-233-0808 PARTY-FAVORS & SUPPLIES Ramar Supply Co..............................Page 22 .... 708-233-0808 PASTA-FRESH AND FROZEN Pastafresh Home Made Pasta ............................ 773-745-5888 PASTRIES-WHOLESALE Gerhard’s European Desserts ..........Page 21 .... 847-234-0023 Julius Meinl Coffee N Tea ................................... 773-954-7571 PATTY MACHINES/FOOD FORMERS Berkel Midwest.................................................... 800-921-9151 PAYROLL SERVICES ADP..................................................................... 847-507-4210 PEST CONTROL/PEST ELIMINATION Mc Cloud Services .............................................. 800-332-7805 Presto X Pest Control ......................................... 888-627-5772 PHONES-CELLULAR Sprint Store by Air 1 Wiresless .........Page 17 .... 630-514-9333 PICKLES & RELISH Vienna Beef ........................................................ 773-278-7800 PITA BREAD Grecian Delight Foods ........................................ 847-364-1010 PIZZA CRUST MIX Via Pizzeria 1 2 3 ................................................ 847-727-6200 PIZZA SAUCE SEASONINGS Via Pizzeria 1 2 3 ................................................ 847-727-6200 PIZZA SUPPLY DISTRIBUTORS Anichini Brothers ................................................. 312-644-8004 PLAQUES Classic Design Awards ....................................... 847-470-0855 PLUMBING SUPPLIES Faucet Shoppe The ..........................Page 08 .... 773-478-3890 POINT OF SALE SUPPLIES Schmaus Cash Register & POS ......................... 847-675-6066

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POINT OF SALE SYSTEMS Retail Control Solutions ...................................... 630-521-9900 Schmaus Cash Register & POS ......................... 847-675-6066 POULTRY-FRESH New S B L Inc ..................................................... 773-376-8280 PRESSURE WASHING Olympia Maintenance ......................................... 708-344-0344 PRINTING-CUSTOM ITEMS Accurate Printing................................................. 708-824-0058 PRIVATE LABEL FOOD MANUFACTURERS E Formella & Sons .............................................. 630-873-3208 Milano Baking Company ................................... 800-495-BUNS T F Processors.................................................... 847-709-2600 PRODUCE DISTRIBUTORS Premier Produce ................................................. 847-678-0780 PRODUCE-LOCALLY GROWN Nichols Farm & Orchard ..................................... 815-236-1615 PUBLISHING Food Industry News ............................................ 847-699-3300 RE-UPHOLSTERY Chicago Booth ..................................Page 25 .... 773-378-8400 REFRIGERATED TRAILER RENTAL/LEASING Portable Cold Storage.......................Page 22 .... 800-535-2445 REFRIGERATION EQUIP SERVICE & REPAIR Mackay Heating & Mechanical..........Page 26 .... 847-381-0448 Mechanical 24 ...................................Page 31 .... 847-987-9738 CSI - Coker Service Inc ...................................... 888-908-5600 REFRIGERATION UNITS-MOBILE Kingtec Midwest ................................Page 15 .... 708-597-2200 REFRIGERATION-EQUIP/COMMERCIAL Custom Cooler & Freezer .................Page 08 .... 630-879-3131 REFRIGERATION-INSTALLATION & REPAIR Polar Refrigeration .............................................. 630-670-6890 REMODELING & NEW CONSTRUCTION Walter Daniels Construction .............Page 14 .... 773-775-0170 RESTAURANT EQUIPMENT FSI/Foodservice Solutions .................................. 847-719-6088 Losurdo Inc ......................................................... 630-833-2828 RESTAURANT EQUIPMENT & SUPPLIES Boelter Foodservice Equip & Supply Page 12 .... 888-263-5837 Custom Cooler & Freezer .................Page 08 .... 630-879-3131 Olympic Store Fixtures......................Page 17 .... 773-585-3755 Ramar Supply Co..............................Page 22 .... 708-233-0808 Berkel Midwest.................................................... 800-921-9151 RESTAURANT EQUIPMENT REPAIR SERVICE Mackay Heating & Mechanical..........Page 26 .... 847-381-0448 Berkel Midwest.................................................... 800-921-9151 CSI - Coker Service Inc ...................................... 888-908-5600 Cobblestone Ovens ............................................ 847-635-0172 Major Appliance Service ..................................... 708-447-4100 RESTAURANT EQUIPMENT-NEW & USED Bob King Auctions .............................Page 30 .... 847-363-2268 March Quality Used & New Equip.....Page 15 .... 800-210-5895 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 RESTROOM-SANITIZING & DEODORIZING Reckitt Benckiser-Professional ........................... 800-560-6619 SALAD-DRESSINGS & OILS Columbus Vegetable Oils..................Page 07 .... 773-265-6500 Tec Foods Inc....................................Page 06 .... 773-638-5310 SANITATION TRAINING Illinois Restaurant Association ..........Page 14 .... 312-787-4000 Food Industry Training ........................................ 630-690-3818

Page 43 SATELLITE TV SYSTEMS Prime Time Sports .............................................. 847-637-3500 SAUSAGE Anichini Brothers ................................................. 312-644-8004 Crawford Sausage .............................................. 773-277-3095 Red Hot Chicago................................................. 800-249-5226 Vienna Beef ........................................................ 773-278-7800 SAUSAGE MAKING CLASSES CRM North America ..........................Page 28 .... 708-603-3475 SBA LOANS Ridgestone Bank...............................Page 19 .... 847-805-9520 SCALES Berkel Midwest.................................................... 800-921-9151 SEAFOOD Fisherman’s Pride .............................Page 13 .....800-543-2110 SEASONINGS & SEASONING BLENDS CRM North America ..........................Page 28 .... 708-603-3475 SEATING Waco Manufacturing ........................................... 312-733-0054 SEATING REPAIRS Express Seating ................................Page 12 .... 630-985-7797 SEWER(MAINT)-RODDING & JETTING Tierra Environmental.........................Page 08 .... 888-551-1998 SHARED KITCHEN Spark Shared Kitchen ......................................... 312-399-2084 SHIPPING SERVICES Perishable Distribution Solutions ........................ 888-491-1641 SHORTENING Columbus Vegetable Oils..................Page 07 .... 773-265-6500 SIGNAGE-INDOOR & OUTDOOR American Graphics ...........................Page 16 .... 888-774-6270 SILVERWARE & DINNERWARE Vicki Righeimer & Associates ............................. 847-899-8146 SLICERS-SALES & SERVICE Berkel Midwest.................................................... 800-921-9151 Maestranzi Brothers ............................................ 708-867-7323 SOAPS & DETERGENTS Lee’s Foodservice .............................Page 20 .....800-728-1102 SOCIAL MEDIA SERVICES Stick Out Social.................................Page 39 .... 312-655-9999 SOFT SERVE-ICE CREAM/EQUIP & SUPPLIES Kool Technologies ............................................... 630-483-2256 SOFTWARE-MEAT/SEAFOOD PRODUCTION TopshelfDS........................................Page 16 .... 770-883-7441 SOFTWARE-WHOLESALE DISTRIBUTION TopshelfDS........................................Page 16 .... 770-883-7441 SOUPS Vienna Beef ........................................................ 773-278-7800 SPA King Spa & Sauna............................................... 847-972-2540 SPICE BLENDS Famar Flavors ...................................Page 21 .... 708-926-2951 STAFFING-SERVICES Atlas Employment Services ..............Page 37 .... 847-671-1557 STEAM CLEANING Olympia Maintenance ......................................... 708-344-0344 SUPERMARKET & DELI EQUIPMENT Leach Food Equipment Dist..............Page 23 .... 815-712-7707 SUPERMARKET- EQUIPMENT/ NEW & USED Berkel Midwest.................................................... 800-921-9151 T-SHIRTS-CUSTOM PRINTED DLS Custom Embroidery .................................... 847-593-5957 TABLES-ALL TYPES Chicago Booth ..................................Page 25 .... 773-378-8400 Waco Manufacturing ........................................... 312-733-0054 TAMALES Supreme Frozen Products .................................. 773-622-3777 TEA-GREEN Dewdrop Tea ....................................................... 630-335-7806 TEMPORARY STAFFING Atlas Employment Services ..............Page 37 .... 847-671-1557 TEXT MESSAGING PROGRAMS Illinois Royalty ..................................................... 630-487-1485

TOMATO PRODUCTS Pastorelli Foods .................................Page 38 800-SOS-AUCY TRADE PUBLICATIONS Food Industry News ............................................ 847-699-3300 TRUCK DEALERS Fox Ford & Lincoln ............................Page 18 .... 773-687-7807 TRUCK GRAPHICS American Graphics ...........................Page 16 .... 888-774-6270 TRUCK-REFRIGERATED DCI Central .......................................Page 20 .... 800-468-7478 TRUCK-SALES & SERVICE DCI Central .......................................Page 20 .... 800-468-7478 Mercedes Benz of Chicago ................................. 312-628-4101 TRUCK-SALES NEW & USED D & S Truck Center ...........................Page 31 .... 708-352-5551 M & K Truck Centers (Hino) ..............Page 25 .... 708-793-5251 M & K Truck Centers (Isuzu) .............Page 26 .... 708-793-5251 TRUCK-VEHICLE GPS TRACKING UNITS Sprint Store by Air 1 Wireless ...........Page 17 .... 630-514-9333 TV SALES, SERVICE & INSTALLATION Prime Time Sports .............................................. 847-637-3500 VEHICLE TRACKING DEVICES Sprint Store by Air 1 Wireless ...........Page 17 .... 630-514-9333 VENTILATING-SYTEMS CLEANING Enviromatic Corp of America ............Page 24 .... 847-729-8000 Averus ................................................................. 800-393-8287 Olympia Maintenance ......................................... 708-344-0344 VODKA Torta Bianca ......................................Page 15 .... 312-233-2760 WALK IN COOLER, MOBILE, RENTAL/LEASING Portable Cold Storage.......................Page 22 .... 800-535-2445 WALK-IN COOLER REPAIR & MAINTENANCE Mackay Heating & Mechanical..........Page 26 .... 847-381-0448 Mechanical 24 ...................................Page 31 .... 847-987-9738 WALK-IN COOLERS AND FREEZERS Custom Cooler & Freezer .................Page 08 .... 630-879-3131 WAREWASHING PROGRAMS Lee’s Foodservice .............................Page 20 .....800-728-1102 WEBSITE DESIGN Americaneagle.com ..........................Page 41 .... 847-699-0300 WELDING & FABRICATING KOP Ind. Welding & Fabrication .......Page 25 .... 630-930-9516 WHIPPED CREAM Instantwhip Chicago..........................Page 26 .... 800-933-2500 WINE PRODUCERS Ste. Michelle Wine Estates ................................. 630-302-5596 WOOD FLOOR CARE Sexton Complete Care.........................................847-827-1188 WORKERS COMP INSURANCE Northern Underwriting Manager........Page 24 .... 815-226-9353 YOGURT & SOFT SERVE EQUIPMENT Kool Technologies ............................................... 630-483-2256

Want to add your business listings to our Directory of Services?

Call Food Industry News At 847-699-3300 to learn how!

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CLASSIFIEDS

Food Industry News® September 2016

CLASSIFIEDS

PONTARELLI ASSOCIATES Real Estate Services Restaurant Brokerage Division

Vince Ferraro

Chicago’s Premier Hospitality Real Estate Brokers

CASUAL: Affluent NW suburb, just off I-90. Freestanding brick building on +/- 1 acre. Seats 175, parks 200. Fully equipped T-key. REAL ESTATE, FF&E @ $1.2M

For additional listings, please visit our website. To list your Business or speak with a Broker, contact our of�ice today.

Kudan Group twitter.com/RestaurantRE

MIXED USE: “Trophy Building,” heart of far NW suburb,

312.575.0480 www.kudangroup.com

across train station. Includes fully equipped restaurant/bar and 3 apartments. REAL ESTATE FF&E @ $495K

ITALIAN: Near W burb. Features recipes of famous area chef.

Seats 40. Visible end cap with ample parking. Busy catering!

Great lease. Biz, FF&E @ $59K

NEW LISTINGS & UPDATES! Andersonville - 5226 N. Clark St. - Retail Space for Lease Rarely available retail space in highly desirable trade area close to Foster Ave.; surrounded by boutique shops, restaurants & nightlife. Strong vehicle & pedestrian traffic counts.

Size: 825 SF Rental Rate: $3,100/Mo. (Gross) Lease Term: Negotiable Agent: Jarrett

FAST FOOD: Location! Location! Location! Stoplight corner in Oak Park. Freestanding, seats 90, parking. Est. 20 years! Biz, FF&E @ $75K

Edgewater - 1138 W. Bryn Mawr Ave. - Lovely Too

Enormous catering/commissary kitchen with state of the art equipment. Located 1/2 block from Bryn Mawr Red Line and 2 blocks from LSD. Below market rent!

Size: 4,550 SF Rental Rate: $6,753/Mo. (Net) Price: $264,000 (Business/Assets) Agent: Jarrett

LI NE ST W IN G!

update 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 @ $585K.

LI NE ST W IN G!

SUPPER CLUB: Just over the border! Elegant, intimate,

Elmhurst, IL - Confidential #693 - Fully-Furnished and Newly-Remodeled

LOCATION: River & Oakton, Des Plaines. 13,200 sf lot /

Bar & restaurant located in the heart of the Emhurst commercial district. Open floor plan with large chef’s kitchen, bar/lounge and private dining area.

TAVERN: Great opportunity! Great lease! Includes

Lincoln Park - 2826 N. Lincoln Ave. - Gyros on the Spit

Size: 4,950 SF Rental Rate: $8,388/Mo. (Net) Price: $324K (Business) Agent: Jarrett

apartment, volleyball courts and picnic area! Near Great America! Financing! Biz, FF&E @ $149K

LI NE ST W IN G!

2,600 sf building. Former restaurant. REAL ESTATE @ $575K

Black Iron. Casual, comfortable dining area seats 60+.

Size: 2,200 SF Rental Rate: $6,557/Mo. (Net) Price: $134,900 (Bus./Assets) Agent: Jarrett

VinceF@realtychicago.com

CALL 847-778-3571

LI NE ST W !

IN G! LI NE ST W IN G!

MORE LISTINGS AVAILABLE–CALL! SELLING? ALWAYS CONFIDENTIAL!

LI NE ST W IN G!

BROASTED CHICKEN: 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 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 @ $159K

BY OWNER

PREMIER COMMERCIAL REALTY BRUCE K.

708-824-3400 847-854-2300 X20

LI NE ST W IN G! RE PR DU IC CE E D! LI NE ST W IN G!

rant on Rt 12 en route to Lake Geneva. Pleasant dining room seats 70-80 plus bar and outdoor seating. Kitchen needs work but has hood. 3 BR apartment up. Was $285000; now only $229000!

LI NE ST W IN G!

10-year old property.

Adjacent to Holiday Inn Express Hotel & Crestwood Plaza.

Fast Food Restaurant 3,400 sq. ft., seats 80 with gaming! PLUS 3 rentals. Many uses.

BANK OWNED Richmond, IL. Closed restau-

LI NE ST W IN G!

MEMBER: CRBA

Well Maintained Strip Center FOR SALE

Newly built-out restaurant and bar with outdoor patio. Dedicated parking with 10 spaces.

Lincoln Park - Code 387 - Stock Purchase to Include Licenses and Assets Newly remodeled bar/restaurant with a Tavern license. Tremendous vehicular traffic and residential population with very strong demographics. Ideal site for any restaurant concept.

Size: 1,800 SF Rental Rate: $4,861/Mo. (Net) Price: $214,500 Agents: Scott/Anthony

Loop - Confidential Code# J540

Busy Loop restaurant with strong lunch, happy hour and dinner sales. Approximately 5,000 SF with outdoor patio. Call to receive Non-Disclosure Agreement.

Size: 5,000 SF Price: $299K (Business) Agents: Jerrod/Bob

Lombard, IL - 322 Yorktown Shopping Center - Beer House Chicago

Newly built-out space with large walk-in beer cooler and sophisticated 60 tap system. Rare beer-only liquor license in place. Busy mall with 150 stores, 20 restaurants and bars.

Size: 3,175 SF (Floor Space) Price: $225K (Business) Agent: Jerrod

Naperville, IL - 804 IL-59 - Sumo Premium Japanese Buffet Beautifully remodeled restaurant on busy Route 59 in Naperville. Below market lease. Fully equipped buffet with separate bar area, two party rooms and large kitchen. Seats 400.

Size: 11,940 SF Rental Rate: $10.05/SF (NNN) Price: $199K (Business) Agent: Adam

West Town - 1130 N. Milwaukee Ave. - Lovely: A Bake Shop

Profitable coffee shop & bakery in operation for over 9 years. 875 SF outdoor component plus parking. Ideal space for delivery, carry-out and casual dining. Below market rent!

Size: 2,275 SF Rental Rate: $2,700/Mo. (Gross) Price: $154,900 (Bus./Assets) Contact: Jarrett

West Town - 1450 W. Chicago Ave. - Unite Urban Grill

Fully-remodeled, upscale restaurant & bar with sidewalk cafe. Full basement with walk-in cooler and 8-keg system. Assignable lease with options through year 2030. Very clean!

Size: 2,200 SF Rental Rate: $24.47/SF (Net) Price: $249K (Business/Assets) Agent: Jarrett

Wicker Park - 1270 Milwaukee Ave. - Esso Lounge Chic & intimate lounge/bar with Tavern/PPA licenses. Located steps away from busy Paulina/Milwaukee corner. In operation for over 9 years. All FF&E included.

Size: 1,650 SF Rental Rate: $5,900/Mo. (Gross) Price: $150K (Business) Agent: Brian

Wrigleyville - Confidential Code# 607 - Profitable Business/Asset Sale Newly built-out restaurant with outdoor sidewalk seating 3 blocks from Wrigley Field.

Profitable business with below market rent. Double storefront. Black Iron.

Size: 1,900 SF Rental Rate: $3,400/Mo. (Gross) Price: $199,900 (Bus./Assets) Agent: Jarrett Kudan Group, Inc. 566 W. Lake St. Suite 320 Chicago, IL 60661

MEMBER: CRBA

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Food Industry News® September 2016

Page 45

CHICAGOLAND’S BEST LOCATIONS FOR SALE 24 HOUR VOICEMAIL

Only From

Email—nick.dibrizzi@cbexchange.com

Nick Di Brizzi 888-317-7721

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.

NEW! WESTERN SUBURBS ON MANNHEIM ROAD

Turn key, fully equipped fast food restaurant with drivethru window All new & shiny. 1370 SF plus 1,200 SF lower level with high flexicore ceiling. Building 13,304 SF; lot parks 17 cars plus additional parking. Next to Dunkin Donuts & CVS Pharmacy. High density traffic.

For Lease. Call for more information.

FREE STANDING BUILDING With Drive-Thru Available in Cook, DuPage & Kane County.

Call for more information.

CHICAGO WEST LOOP

Turn-Key Restaurant Bar 4,000 SF plus lower level with clean incidental liquor license. Rent $7,000 per month Selling business fixtures & equipment Call for more info.

NEW! NW SUBURBS RESTAURANT ROW, WHEELING 6,000 SF turn-key free standing restaurant bar-restaurant Elegant interior design, outdoor dining, gaming in operation. Selling Business Fixtures and Equipment. Call for more information.

NEW! SOUTHWEST SUBURBS Hard corner, National Tenant Location

Route 83 & Cal Sag Road; High traffic counts 2016 IDOT reports 40,000+/- at the intersection of Cal Sag and 127th Street; Free standing 3,600 +/- bldg. on 30,000 SF lot; Available For Sale & Lease; Call for more information

NEW! CHICAGO NORTH

Lakeview East-Clark & Halsted Turn Key 1,400 SF fully equipped restaurant For any food concept $69,500 for assets Rent $4,318 per month

WESTERN SUBURBS

117 W. St. Charles Road, Villa Park, Il. Turn-key closed restaurant drive-in.1,663 +/- SF fast food restaurant building seats 64. Lot size: 80’x125’ or 10,000 SF, parks 20 cars. Completely remodeled in 2010.Traffic count 26,400 per day. Real Estate taxes: $9,479; Zoning: C2.

For Sale: $359,000; owner financing available with 40% down. For Lease: $16 per SF or $2,200 per month NNN

NEW! WESTERN SUBURBS Most famous “Hot Dog Stand” in the Midwest Free standing drive-in. Real $$$ maker Seats 40; Parks 20 Selling Real Estate & Business.

Qualified buyers only.

WESTERN SUBURBS - NAPERVILLE

ORLAND PARK AREA 1,000 - 4,200 Retail Space Available-Hot Location Located in famous strip center Ready for restaurant development Mediterranean, Fried Chicken, Fast Food, Pizzeria, Chinese, etc. For Lease only $16.50 per SF gross. Very Negotiable.

NEW! ELMWOOD PARK-CHICAGO, MONTCLARE AREA ON HEAVILY TRAVELED HARLEM AVENUE Free standing iconic restaurant 4,482 SF Approved blueprints and liquor license. Plenty of parking. For Real Estate $319,500.

Hot restaurant location, turn-key in downtown Evanston Free standing 3,500 SF building plus 1,500 SF basement. Seats 140; parks 17 cars. National tenant location. Call for more information

NORTHWEST SUBURBS-LAKE COUNTY

Turn-key state of the art free standing Class A restaurant-bar-lounge-banquets. 16,000 SF bldg., seats 473 plus outdoor patios on 4 acres of land; parks 220. For Lease for only $15,000 a month/$11.25 per SF Triple Net NNN; Lease Real Estate taxes are $2.50 per SF

NEW! CHICAGO, SW, ARCHER & HARLEM

Bar with clean Tavern license.

Includes Real Estate and Business. Chicago, SW, Archer Avenue & Harlem Avenue.

Call for more information.

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

REALPOUL REALTY

Available for Sale or Lease

2731 W. Touhy Ave. Chicago, Illinois 60645

• 73,941 SF refrigerated warehouse • Recently operated as a USDA approved food processing space and grocery store • Part of 136,274 SF big box retail • High visibility area • Great Aurora location off I-88 • $1 million price reduction

Contact Greg Block (312) 338-3002 Interested in selling YOUR PROPERTY? Contact (312) 338-3002

FOOD INDUSTRY NEWS 2016 CLASSIFIED RATES

2” x 2” .............. $50

sept 2016 41-48.indd 45

4” x 2” ............

6” x 2” ............

4” x 4” ............

4” x 5” ............

4” x 6” ............

4” x 8” ............

$100 $150 $200 $250 $297 $397

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

CALL PAULA: 847-699-3300

MAJOR CREDIT CARDS ACCEPTED!

“Commerce With Morality™”

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 BREAKFAST-LUNCH BREAKFAST-LUNCH FAST FOOD FAST FOOD FAST FOOD FAST FOOD FAST FOOD FAST FOOD FAST FOOD FAST FOOD FAST FOOD LEASE-OFFICE SPACE RESTAURANT RESTAURANT ITALIAN RETAIL STORE(S) SPORTS BAR SPORTS BAR & PIZZA SPORTS BAR & RESTAURANT SPORTS BAR & RESTAURANT SPORTS BAR & RESTAURANT SPORTS BAR & RESTAURANT SPORTS BAR + 5 Stores

MEMBER: CRBA

New State of the art USDa facility

MEMBER: CRBA

One Story Free Standing, Turn-Key 4,600 +/- SF Full service restaurant-bar. Large dining areas, full service sit down bar. 2 large kitchens & prep area with walk in coolers & freezers.

Sits on 37,000 +/- lot, Seats 200, Parks 60+/North of I-88 west of Route 59 on Ogden Avenue.

Selling Real Estate, FFE, Call for more information.

NEW! EVANSTON NEAR NORTHWESTERN UNIVERSITY

Breakfast-Lunch / Fast Food 6am to 3pm $100,000 Free Standing, Corner, Over $500K Spent in Upgrades; 170 Seats $425,000 Over 30 Years Fast Food Business with 50 Seats $60,000 Free Standing - Same Owners 35 Years with Property $255K $75,000 Free Standing - Corner - Excellent Traffic Pattern - Since 1964 $85,000 “One of a Kind” - Same Owner ~21 Years - 6 Days - Great Business PENDING Free Standing - Corner - ~50% of F&E ~ 2 Years Old $169,000 Greek Yogurt, Raw Juices, Smoothies, Coffee & Tea! $175,000 Fast Food with Big Numbers and Reasonable Asking Price PENDING Free Standing - Same Owners 35 Years Business only $75K $255,000 Fast Food-Free Standing Spotless-Owner Financing-B120K B&P355K $355,000 Lease office space within an office; Free Utilities Heat A/C Electric $1 Restaurant Plus 6 Apartments Above it! A Superb Deal. $495,000 Italian Restaurant with Outside Patio -Fine Reputation $295,000 2 Retail Stores Fully Occupied - A Good Investment Deal! $99,000 Bar With Property & Rental - Same Owner Retiring after 30 Years $329,000 Restaurant - Bar - Pizza on 3.5 Acres Property - Reputable $2,250,000 Free Standing - Sports Bar & Restaurant - Business Only $475,000 With Property - 1.3 Acres - 18,000 Sq. Ft. Strip Mall $995,000 Sports Bar / Restaurant - Business & Property, Great Place-Low Price $1,495,000 Free Standing - Sports Bar & Restaurant - Business & Property $1,975,000 Outstanding Sports Bar and Grill with 5 Stores - A Truly Great Deal! $2,875,000

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

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

8/10/16 10:30 AM

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CLASSIFIEDS

Food Industry News® September 2016

BUSINESS OPPORTUNITIES • THINKING OF BUYING OR SELLING? CALL JOHN MOAURO! PIZZA/DELI CONCEPT

“HOT, HOT, HOT”

Apx 2,500 Sq. Ft. Seating for approximately 65-80. Great Lease, Heavy Traffic Area just outside of the Loop. Near Greek Town a community favorite, limited hours.

Pride of Ownership, Asking $119,900

Fast Casual Restaurant w/ Property. Income Producing, Call for Details!!! Price to Sell $449,000

BUSINESS OPPORTUNITIES • Thinking of Buying or Selling? Call JOhN MOaURO! FORMER ChECkERS lOCaTION

Free standing building w/ drive thru in the Western burbs. Near stoplight intersection. 1,200 sq. ft. on approx 1/4 acre site.

Low property taxes. Property only $389K. Repriced at $369K.

PaNCakE hOUSE

MORE PaNCakE hOUSES

This establishment has been serving its communities for 45 years. Free standing 4,700 sq ft with 175 seats. Parking for 80. Great viability and easy access. Has living quarters for Mix Use Status, low property taxes. Property & Business asking $499K OBO. Call for details.

-----------------------------• Pancake House—4,000 sq. ft. Seats 165. Asking $349,000 OBO

“Sell Off”

This is a Restaurant/Banquet Facility. Located in SW Burbs adjacent to a Golf Course Community, Great For Banquets seating

Chicago location. 3,000 sq. ft. Seats 120.

Long term, favorable lease Limited hours. Possible owner financing.

Asking $99,000 OBO. 400 Plus. Apx. 58,000 Sq Ft Site, Building w/Walk Out Lower Level over 13,000 Sq Ft. Low RE Taxes, Being Offer Below Current Appraisal, Bank Owned w/Possible Financing Available asking $699K

PIZZERIa

Western burbs. Just listed—Iconic pizzeria.

Sit down & carry-out. Stoplight location.

Heavy traffic. Parking for 80 cars. Est. over 25 yrs. Seats 75. Asking $199K. Call for details.

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 $599K. Business only.

Confidential! Call for details.

aMBaSSadOR 9999 West 143rd Street Orland Park, Il 60462

Broker/appraiser always Confidential

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

BERWYN

Bar & Grill For Sale.

Updated Turn-Key 2,200 sq. ft.

High visibility.

Video gaming. Great lease!

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SCHILLER PARK Well established bar with successful gaming business.

Parking for 20 cars. Business with real estate. High traffic area. Great exposure!

Contact Sean Glascott - @properties

773-551-7168

BAKERY 4th GENERATION

2nd GENERATION RESTAURANT

Far NW Suburb. Established Richmond, IL. High traffic retail/wholesale. $1.3 million Rt 12 location. Currently closed. gross. Upward sales trend. 2880 SF, seats 76. Pizza oven, walkBusiness and Real Estate. in etc. Owner financing possible.

2 locations. Confidential sale.

Sale: $483,000. $1,100,000.

Lease $3200/mo. modified gross.

PREMIER COMMERCIAL REALTY PREMIER COMMERCIAL REALTY BRUCE K. KEVIN K.

847-854-2300 X20

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

847-854-2300 X13

OAKBROOK BUTTERFIELD RD Three Level Restaurant, Lounge, Main & Private Dining Rooms Outdoor Patio backs to Waterfall Banquet, Conference Center Build-Out Nearly Complete 30,000 sq ft – Divisible Part of Huge P.U.D. FT. LAUDERDALE, FL Restaurant Lounge in NuRiver Landings Huge Outdoor Patio Overlooks NuRiver Upstairs Mezzanine for Overflow or Banquets Boat Slips Available New Build-Out Nearly Complete 7,000 sq ft + 2,000 sq ft Patio Indoor and Outdoor Bars South Lake Tahoe In Tahoe Keys Marina & Yacht Club Restaurant, Lounge, Banquet Rooms Great Outdoor Patio for Dining & Entertainment Operating for 20+ Years

Kristopher 630.268.4000 kris@plencner.com

NEW LISTINGS High Volume Rest and Bar with Property • 2015 Sales 1.8MM • 12,000 SQFT building • 2 Acres of land • Price $2.245MM High Volume Liquor Store – NW Subs • Sales 1.78MM • Rent $9,700 • Price $349k Pizzeria – Dine in/ Pick-up/ Delivery – NW Subs • Net Sales on Tax Return $478k • Rent $2,666/ mth Gross • Asking $225k Gyros, Hot Dogs and Beef – NW Subs • Ave Daily Sales $300/day • Rent $2,380 • Asking $59k Independent Yogurt Shop – NW Subs • 2015 Sales $111,850 • Rent $2,700 • Asking $65k Halsted Street Deli Franchise – DT Chicago • 2015 Net Sales $481k • Rent $7,750 • Hours – 5 days 7-3pm • Price $299k Halsted Street Deli Franchise – DT Chicago (Can re-brand) • 2015 Net Sales $183k • Rent $4,500 • Hours – 5 days 7-3pm • Price $162k Villa Pizza – 2 hours south of Chicago - Near College Campus • 2015 Net Sales $494,214 • Rent $4,775 • Price: $250k • Owner financing with 60% down Villa Pizza – 1-hour North of Chicago – Premium Outlet Mall • 2015 Net Sales $366,900 • Rent $5,312 • Price: $200k • Owner financing with 60% down LISTINGS PRICE REDUCED

Pizzeria – Pick-up/ Delivery – NW Subs – ASSET SALE Currently a franchise – Can Rebrand - CLOSED • Gross Sales $399k • Rent $3,500 • Asking $50k + $7,500 for Phone Number LISTINGS WITH PROPERTY

Restaurant and Bar w/ Property – Far NW Sub Owner Financing with $60k down • Est 2001 • 2,500 SQFT • Property $375k • Business only $60k

Sports Bar and Pub with Prop & Gaming – Far NW Sub • 3+ Acres • 4,500 SQFT • $77k Gaming Revenue for 2015 • Property appraised @ $780k • Asking $995k /Best Offer

High Volume Rest and Bar with Property – NW Subs • 2015 Sales 1.8MM • 12,000 sqft building • 2 Acres of land • Price $2.245MM

Hot Dog, Beef Pasta and More with Property - WI • Whitewater, WI • Asking $379K for Prop and Business • Owner will also lease property FEATURED LISTINGS Pizzeria – Dine in/ Pick-up/ Delivery – NW Subs • Gross Sales $480k • Rent $5,300 • Asking $117k • Owner Financing Established Gyros, Beef and More – NW Subs • 2015 Sales $387k • Rent 4,000 • Asking $145k Rosati’s – Far SW Sub – W/ Gaming • Rent $1,100 • Monthly Sales approx. $37k • Gaming Revenue $3k per month • Asking $209k Established Cupcake Shop – NW Sub • Gross Sales $369k • Rent $3,700 • Full kitchen • Asking $225k

Wing Franchise – NW Sub • 2016 Weekly Sales $9k • Rent $2,700 • Asking $175k

Breakfast/Lunch – Chicago Loop • Gross Sales $491,628 • Rent $6,000 • 7am -3pm M-F S/S 9am-2pm • Asking $169k • Owner Financing

Gyros, Hot Dogs and Beef – Far West Subs • 2015 Gross Sales $623k • Rent $5,300 • Asking $265k

Charley’s Philly Steak Franchise – NW Sub • 2015 Net Sales $441,326 • Rent $6,834 • Price: $150k • Owner financing with 100k down

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

8/10/16 10:30 AM

Food Industry News® September 2016

Page 47

Consumers Rediscovering Cash

FOR SALE

NRT

SUCCESSFUL 35 YEAR BUSINESS (Includes 2-bedroom Home) 9900 S. Pulaski | Evergreen Park, IL

Located at NEC of signalized intersection at 99th & Pulaski, across from Brother Rice & Mother McAuley High Schools & down the block from St. Xavier University.

All equipment, fixtures and inventory to run the business.

Additional income from 2-bedroom house attached. Can be a work / live situation. Owner is retiring.

$549,000.00 • 3,200 SF building • 7,800 SF lot • Seating for 54 (18 booths) • Mixed-use zoning

Terry Canning

tcanning@cbcworldwide.com Cell: 630-202-7098

GREATEST INVESTMENT OPPORTUNITY Between Kenosha and Lake Geneva!

The former Sly Fox restaurant is a Turn Key opportunity with 6,000 square feet of restaurant/ bar & grill. Ready to use kitchen, large wrap around bar, hardwood floors, ample amounts of parking and fantastic signage are just a few of the reasons this is a must see! 15,300 vehicles pass by daily on the heavily trafficked Highway 50 and they are waiting for you to give them a reason to stop!

Call Karyl McKillip at 262-206-9545

Fully Equipped Production Kitchen for Lease

Spark Shared Kitchen, available immediately. Perfect for caterer or food production. 8,200 to 12,000 sq. ft. $14 - $16 per sq. ft.

1,900 sq. ft. cooler with prep & hand sinks, 900 sq. ft. freezer.

500 sq. ft. refrigerated production room with blast chiller & prep and hand sinks. Option to purchase existing equipment (4 convection ovens, combi-oven, 6 burner stove, tilting skillets, etc.)

Two refrigerated loading docks with levelers. 600 sq. ft. cook room with 24” hood. Dish room with dishwasher & 3 basin sinks.

M & F bathrooms. Offices and conference room.

McKinley Park location (near 39th & Western). Located on private street. Ample parking with secure truck parking available.

Call Richard Mott (312) 399-2084 or rmmott@gmail.com

Let Us Design Your Classified Ad

See why, month after month, realtors and businesses turn to us for results.

Call Today: 847-699-3300

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For the first time in decades, Americans are dumping credit cards in favor of cash’s purchasing power. Consumers are being careful with their plastic, and savvy businesses should be aware of this new, spartan spending trend. Here’s why: According to SmartMoney, cash is king again: 1. We spend less 2. The card bonuses aren’t worth it.

3. Cash makes budgeting easy.

4. Less worry about identity theft.

5. Fewer impulse purchases.

6. We can shop anywhere we choose.

7. Say goodbye to debt.

8. Privacy. The overload of apps and online solicitations are data thieves. Consumers who are most apt to “cut cords” and don’t want their purchases following them are wary of shared data 9. Cash rebuilds the link between what we earn and what we spend.

10. Cash helps people we directly want to help.

Consolidating Restaurants New York City chef and restaurateur David Bouley will close his 120-seat namesake restaurant and take a sabbatical to immerse himself in learning about his current passion -- the relationship between food and health.

Bouley, who has trained chefs including Blue Hill at Stone Barns founder Dan Barber, plans to open a smaller eatery with tasting menus designed to help patrons address food restrictions and health concerns.

– Adapted from The New York Times

“It’s Great, But...”

Before you begin a new business concept, ask: ■ Are there segments in my intended market that are being underserved?

■ Is there enough demand or room in my market for my product or service to make money?

■ How much of that market do I need to capture to just break even?

■ Is there too much competition to be profitable?

■ What are the weaknesses in my competition’s offering that I can capitalize on?

■ Does my intended market want or see value in buying this?

Online Shoppers Are Older Millennials

Three out of 10 millennials have bought groceries online, according to a study by Retale, but there is a divide between those ages 26-34 and those ages 1825. While 41% of older millennials have bought groceries online, only 13% of younger millennials have done so, the study found, with older millennials choosing to shop online due to convenience. – Adapted from Progressive Grocer

Be Relevant.

Plan Your 2017 Ad Schedule NOW In Food Industry News

8/10/16 10:30 AM

In today's economic market, value, credibility and reliability are critical when deciding who to buy seafood from for your customers. That's why Fisherman's Pride is the #1 source for frozen Calamari and a large selection of other seafood products including Cleaned Calamari, Calamari Steaks, IQF Calamari Rings, Breaded Calamari Products (Fries, Rings, Rings & Tentacles), Clams (Vietnam White & Chinese Hardshell), CuttleďŹ sh, Octopus, made to order fresh gourmet salad (Calamari, Octopus & Mixed Seafood), Mussels (Halfshell, Wholeshell & Meat), Tilapia, Swai, Flounder and Scungilli ( Frozen & Canned). Our years of experience and strict quality guidelines ensure you get incomparable value, variety and service from all of our products. Call Fisherman's Pride today..the right choice, every time.

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