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JANUARY 2015
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TRAVEL: MAYFLOWER MYSTERY TOURS ................ 4 DINER X ....................................................... 8
FOUNDED 1982
JANUARY 2015
Why Joe’s Rules Chicago Country
NUGGETS..................................................... 12 CHEF PROFILE: CAMILA ELIAS-BOYER................... 15 AROUND CHICAGO: JOE’S BAR ............................ 17 CHICAGOLAND NEWS ....................................... 21 CARY MILLER ............................................... 28 CHEF PROFILE: JEREMY MCDEVITT ..................... 31 DIRECTORY OF SERVICES ................................. 41 CLASSIFIEDS ................................................ 43
From the Publisher
Any time of year the lines wrap around the exterior of Joe’s Bar, 940 W. Weed in Chicago. This is how we spell “success.” The Lincoln Park venue is known as an outstanding sports bar, but when country comes to town, it plays hard at Joe’s, stage to numerous local bands but home to Eric Church, Brad Paisley, Miranda Lambert, Dierks Bentley, and Randy Houser. Joe’s live acts are a magnet for a wild night: Salt N Pepa filled the house in 2014, as did Michelle L’amour’s All Star Revue. Welcome to a sports bar without peer. Joe’s continues on page 17.
Now in our 33rd year, our magazine, directories and Hot Leads Report have guided multitudes of successful businesses. Like you, we look forward to a prosperous new year in this exciting, creative, daunting and delicious world of foodservice. 2015 also welcomes back our biennial Pocket Buyer’s Directory, the slim and essential guide that is a must-have for when you absolutely need reliable contacts, services or equipment now. If your business needs to be included, call our office today as demand often exceeds space. This edition will be Blaze Pizza Chain Fires Up Their 3 Minute Pizza Sites polybagged with your March issue. Blaze Fast Fire’d Pizza continues its expansion in the Chicagoland area. Blaze offers fresh ingredients Keep in touch. Remember: When you aren’t procombined with an under-3 minute cook time. Each Blaze Pizza features an interactive assembly-line format moting your business, your competitors are. Call us that allows guests to customize one of the menu’s signature pizzas or create one by choosing from a over 40 today for advertising information in print, web and ingredients for under $8. The 11-inch pizzas are sent to an mobile devices. We reach qualified decision-makers open-flame oven “where a dedicated pizzasmith ensures who are looking for YOU. that the thin-crust pies are fast fire’d and ready to eat in Valerie Miller, Publisher just 180 seconds.” Blaze Pizza launched locally in 2013 and recently opened their fourth area location at Westfield’s Old Orchard Shopping Mall in Skokie. Other locations are: 953 W. Belmont, 227 E. Ontario, Presidential Towers at 24 S. Clinton and the new Evanston location at 1737 Sherman Avenue. Blaze Pizza is being developed in the Chicago area by Levy Family Partners under a 15-store franchise development agreement.
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CONTACT TIM MCGRAIL AT 773-893-2319 TO SET UP A MEETING
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Food Industry News® January 2015
FOOD INDUSTRY NEWS Valerie Miller President and Publisher Cary Miller Advertising Vice President Features Editor Terry Minnich, Editor Paula Mueller Classifieds/Office Management Nick Panos, Corporate Counsel Mark Braun, Associate Publisher ––––– James Contis 1927-2013 Food Industry News Issue 1, January 2015 (ISSN #1082-4626) is published monthly, $49.95 for a three-year subscription, by Foodservice Publishing, 1440 Renaissance Drive, Suite 210, Park Ridge, IL 600681452. Periodical postage paid at Park Ridge, IL, and additional mailing offices. POSTMASTER: Send address changes to Food Industry News, 1440 Renaissance Drive, Suite 210, Park Ridge, IL 60068-1452. ___________________________ For advertising or editorial information, call (847) 699-3300; Fax (847) 699-3307, or online: www.foodindustrynews.com This publication cannot and does not assume the responsibility for validity of claims made for the products described herein. Copyright © 2015 Foodservice Publishing Co., Inc.
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Hertz And AAA Winter Driving Tips Delay trips when especially bad weather is expected. Ensure windshields are properly cleared and cleaned before driving Drive slowly – Everything takes longer on snow-covered roads... accelerating, stopping, turning. Give yourself time to maneuver by driving slowly. Also, maintain your speed when ascending a hill rather than accelerating. Speed combined with snow or ice can be very hazardous. Do not use cruise control. Without cruise con-
trol you can instantly and easily decrease speed by simply lifting your foot off the accelerator. Don’t get lost in a storm – Make sure you plan your route in advance, especially when inclement weather is expected. Avoid slamming on the brakes. Although hitting the brakes is a typical response, slamming the brakes will only further upset the vehicle’s balance and make it harder to regain control. If you become snowbound, stay with your vehicle. Pack extra warm jackets, gloves and hats to have on hand should you become snow-bound.
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Pop-up restaurants are making waves in Alberta, Canada, as chefs experiment with menus served at underground dinners. “I love cooking healthy stuff at work but I miss fine dining and working in a restaurant. With a pop-up I can have a restaurant for a night,” said Jssel Blackmore, chef and co-owner of Sprout Catering. The traveling aspect of pop-ups means chefs must be inventive when cooking in small or non-traditional spaces. – Adapted from The Leader Post
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Free home or local pickup and return - Chicagoland area You are picked up at your house and taken to an area where the bus is waiting for you. When the tour is over, the bus goes back to that location and drops you off. A shuttle takes you back to your house. Taking a Mystery Tour is so much fun because you don’t know where you are going to end up. Travel to exciting and unknown locations; enjoy delicious dining experiences and many surprises along the way. Once you board the bus, the guessing game begins. What state are we going to? What hotel will be staying in? What attractions will we see? Every passenger has their own idea of where we will end up. The tour guide gives some clues along the way to see if you can figure it out. Between the driver and our guide, they never spoiled the surprise, they kept it a secret. Being on the motorcoach is so comfortable. You are assigned a seat on the bus. You do not remain in the same seat for the entire tour. They have a rotation system so everyone is moved around. There are a couple things you need to do on these tours. Be on the bus at the scheduled departure time. This was a wonderful group, everyone was always on time. Place your bags out of your hotel room at the given time. You will be notified throughout the tour about the dining options. Some lunches and dinners were covered. Breakfast was included every day. If a meal wasn’t included you could dine on your own. If you had any questions or concerns the tour guide, Alice Englebretsen was always available to address your needs. She kept us all in order and on schedule. On this tour I was really thrown for a loop. As we were driving into Indiana, I thought we would be visiting Amish country, but I was wrong. Our tour covered Ohio, Pennsylvania and New York. I can’t tell you all the places we stopped at because it won’t remain a mystery. One of the places that we did spend a lot of time in was New York. I never imagined that I would be going to Niagara Falls, but that was one of the places we visited. Our tour included a boat ride on the Maid of the Mist. Everyone gets wet on this boat ride from the mist coming off the water. We were given a raincoat to wear and brave the elements of the falls. This was a blast, some people got soaked. If you stayed on the lower level of the boat you had a better chance of staying dry. Another highlight of this trip was visiting the Lucy Desi Museum and Desilu Studios in Jamestown, New York. This was Lucille Ball’s hometown. In Desilu Studios you can see some of their original costumes and furniture from the “I Love Lucy” show. The museum has paintings and photographs from The First Couple of Comedy’s lives. After your tour, head to the gift shop and pick up some souvenirs. During the duration of this tour we drove 1,400 miles and stopped at 14 attractions. Who would have thought that so much ground could be covered in five days? We visited so many spectacular places that I probably would have never visited on my own. Along the way I met so many new travel friends who enjoyed traveling as much as I do. Some of them have been on 10-15 Mayflower Tours and are already signed up for more. I can’t wait to sign up for another Mystery Tour. Who knows where I will end up? John and Mary Stachnik started Mayflower Tours in 1979. Mayflower Tours, located in Downers Grove is a professional tour operator handling individual and group escorted tour arrangements. Mayflower offers tours throughout the world. For reservations and more see your travel agent or visit –mayflowertours.com
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Food FoodIndustry IndustryNews® News® January January2015 2015
Dylan’s Candy Bar Strange but True ■ Men can read smaller Opens in Chicago Dylan’s Candy Bar, which had a soft opening this past December will open it’s full-service, 13,000 square foot store this spring. Located at the Tribune Tower at 445 North Michigan Avenue in Chicago, it will have its own signature lollipop tree, thousands of candies from around the world and a full-service café and bar which will cater to birthday parties, business meetings, etc. – CBSlocal.com
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■ 81% of companies motivate employees to treat customers fairly, and 65% provide effective tools and training to gain trust with their customers. (Peppers and Rogers Group)
print than women can; women can hear better. ■ Coca-Cola was originally green. ■ It is impossible to lick your elbow. ■ The state with the highest percentage of people who walk to work: Alaska ■ The percentage of Africa that is wilderness: 28%; The percentage of North America that is wilderness: 38% ■ The cost of raising a medium-size dog to the age of eleven: $16,400 ■ The average number of people airborne over the U.S. in any given hour: 61,000 ■ The first novel ever written on a typewriter, Tom Sawyer. ■ The San Francisco cable cars are the only mobile National Monuments. ■ Each king in a deck of playing cards represents a great king from history: Spades - King David Hearts - Charlemagne Clubs -Alexander, the Great Diamonds - Julius Caesar ■ Q. Half of all Americans live within 50 miles of what? A. Their birthplace ■ Q. Most boat owners name their boats. What is the most popular boat name requested? A. Obsession
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Food Industry News® January 2015
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attempts to turn around slumping sales, company officials are pointing to one change that may become a fundamental aspect of the brand’s future: customization. McDonald’s is testing a Build Your Burger platform in four Southern California locations that lets customers create their own meal in the fast-casual style of better-burger competitors like Five Guys. – nrn.com
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Chef Gary Jones, the culinary dietary specialist at Walt Disney World resorts, explains how the popular destination prepares safe food for visitors with food allergies, including training for new chefs and staff members who deliver the meal to the right guest. “It’s true that the number of guests with food allergies and intolerances has increased dramatically over the past few years,” he says. “Our food and beverage teams regularly note the allergen content of potential menu items as a filter for deciding what will be on the final menu.” He also noted, “We use a variety of training tools from computer modules and input from our safety partners to hands-on location training. We also continue to learn from our guests, as they are the ones with the specific needs.”
Diner X JANUARY 2015
CRACKER BARREL 4119 Columbus St. OTTAWA, IL 815-431-9779. Restaurant and Old Country Store. They serve breakfast all the time, plus they have some southern specialties including country ham, fried chicken tenderloin and chicken & dumplings. After you eat spend some time browsing in their store. I found some of my favorite candy there “Goo Goo Clusters”. These are chocolate covered bars filled with marshmallow, nougat & pecans. LOVE’S TRAVEL STOP I 94 & I 80, GARY, INDIANA 219-981-4646. We made a pit stop here. Gas up and pick up something to munch on. This place has every kind of snack you can think of, electronics, phone cards, sandwiches, drinks and if you’ve been on the road for some time they have private showers. MAGNOLIA BAKERY 108 N. State CHICAGO, IL 312-261-4738. Every sweet craving will be fulfilled here. They have amazing cupcakes, cookies, little cheesecakes and cakes. Dine in and enjoy your treat with a cup of coffee. You must try their banana pudding too; vanilla wafers with slices of bananas and vanilla pudding. Oh my, that pudding is so good! You can always get a container to go. ORIGINAL PANCAKE HOUSE 2621 N. Downer Ave. MILWAUKEE, WI 414-431-5055. Monday thru Friday they are open from 7:00 am -2:00 pm and Saturday and Sunday from 7:00-3:00pm. You have to get pancakes here because that is one of the house specialties. Choices include: bacon, banana, Dutch apple, Hawaiian, potato, silver dollar and Swedish. This time I got the blueberry pancakes; I added butter and maple syrup to them. Fluffy and delicious! PAMPAS ARGENTINEAN 7308 W. North Ave. ELMWOOD PARK, IL 708-3955451. Family run restaurant offering authentic & traditional Argentinian cuisine. Specialties include Pampanadas- Argentine style empanadas with beef, chicken or ham & cheese. For an appetizer they have grilled chorizo, and for your main entree try a steak dish. They have Churasco which is a New York strip steak, the Entrant which is a skirt steak or the Visio which is a flap steak. PERKINS RESTAURANT & BAKERY 6779 E. State ROCKFORD, IL 815395-1190. This is a full service restaurant open 24 hours. You can get breakfast, a burger, a salad or some comfort food like the hot turkey, or my choice the chicken pot pie. They also serve fresh pies, cookies and muffins there. Have a piece of pie for dessert or take one home. The lemon meringue pie is so refreshing. SUNSET FOODS 4190 Route 83 LONG GROVE, IL 847-478-8150. Your neighborhood market. This is a beautiful store offering stellar customer service from all the departments. Looking for a quick meal? Check out their website- sunsetfoods.com, click on News/Events and scroll down to, “What’s for Dinner? “ Chef prepared weeknight meals ready to go are offered from 2-9 pm. Mon. – Fri. at all their stores. Pick up your meal at the store. They also offer catering & cooking classes too. TAVERN ON RUSH 1031 N. Rush CHICAGO, IL 312-664-9600. Under the direction of Executive Chef John Gatsos. They are known for their great steaks, chops and seafood selections. All around great food, great drinks and great people watching. On the lunch menu they offer an amazing Prime Steak Burger or a Tavern Burger. The Prime Burger was my choice; a big juicy burger served with homemade chips. WING ZONE 5725 St. Charles Rd. BERKELY, IL 708-544-2600. They offer two kinds of chicken wings; boneless or original and a number of different sauces. My favorite is the Honey Q boneless wings. Call your order in ahead of time and it should be ready in about 10 minutes. Add some wedge fries and fried mushrooms for your sides.
– Adapted from allergicliving.com
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January 2015
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Members of a post-50 Facebook group were asked what they wish they’d known at 25 Get your BASSET Instructor’s that they know now. Here’s what Certification from the ILCC in they said every 20-something as little as 3 weeks! ought to know about life. ■ ✓ Train Your Own Staff 1. Speak up more. ■ ✓ Saves Time & Money It’s the squeaky wheel that gets ■ ✓ Reduces Liability the grease. Never be afraid to EARN YOUR CERTIFICATION TODAY, stand up for yourself and speak BEFORE THE NEW BASSET LAWS your mind. BEGIN IN JUNE OF 2015! 2. Know when to walk away. Many readers voiced that
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walking away, while it may be a difficult decision, is sometimes the best thing you can do and the quicker you can come to this realization, the more you can save yourself from making up for lost time. 3. Save more money. Retirement is no joke, as you’ll learn by 50. As you stare at the bleak reality of your 401K, you might find yourself counting every nickel and dime you wasted on frivolous expenses. 4. Re-think a college major. Some siad they’d re-consider their college major, or thought twice before dropping out. 5. Travel more. Before you get tied down by a mortgage, a spouse and kids, explore the world. Consider working abroad. Just go somewhere that will make you look up and around rather than down at your smartphone. 6. Incur less debt. Don’t buy things you don’t need and think long and hard before getting a credit card. Instead, focus on building a solid credit history and credit score so you can finally nab a killer interest rate when you go sign a mortgage. 7. Wear more sunscreen. Basking in the rays leads to skin cell damage. So grab the SPF year-round, or just embrace your skin tone for what it is. 8. Caution on marriage. Several seniors would have
Chicago Messenger Service (CMS) is a family owned and operated company in its third generation specializing in same day delivery, next day distribution, warehousing, and fulfillment services since 1964. Not only do they still utilize about 25 bike messengers in the downtown area, they also have cars, vans, sprinters, and a massive fleet of both dry and temperature controlled trucks. CMS assists with any last minute emergency on-demand hot shots as well as scheduled routes. One of their largest divisions is liquor warehousing/distribution. They have a 60,000 square foot state-of-the-art temperature controlled and managed wine room that holds inventory for over 30 wine wholesalers. Chicago Messenger fulfills orders which can be picked up from their Hillside, Illinois warehouse or they can do the deliveries for you with many cost efficient options. CMS also helps any size food or beverage company cut costs because they are already delivering to all of the restaurants, grocery stores, and retailers that they are sending their own trucks to on a daily basis. Because of this, they can cut their customers’ costs significantly and save them time and money (not to mention logistical nightmares and headaches) on the costs of operating vehicles, vehicle maintenance, driver salary, fuel, hefty insurance and liability costs, etc. This allows companies to focus on selling and growing their business. See their ad on page 12
waited to get married. While there’s no hard and fast rule everyone can apply, it’s sound advice at any age. 9. Slow down. “I worked too hard and missed too much. I would have defined myself by more than what I did for a living.” 10. Get a better education. Many readers wished they would have either gone to or
stuck to college. Education is always a good choice, whatever form it takes. 11. Consider health issues. Looking after yourself as you age is about more than just quitting your pizza-a-day diet for vanity. It’s about creating habits (and breaking bad ones) that will lead to a life in which you’re healthy enough to do everything you want to do.
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Food Industry News® January 2015
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Tips to Make Perfect French Fries They may be called french fries, but Americans consume around 2 million tons of them per year. Whether dipped in ketchup, covered in chili and cheese, or served up another way, we just can’t get enough of them. Most of the time people are dining on french fries from restaurants or frozen ones, but for those who want to make their own at home, here are some tips from Medium Rare restaurant (2 locations in Washington D.C.) to help make the perfect french fry: Potatoes. It’s important to start with the right kind of potatoes. The best kind of potato to use for making fries is a GPOD or Yukon Gold. Preparation. The best way to prepare the potato is to hand cut into 1/4 inch strips, skin on, then soak overnight in cold
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wait before putting in the dipping sauce. Others like next batch to be fried. to use a secret seasoning Secret sauce. Some combination. It’s all about water. Then fry in Pure Canola oil first at people will eat their fries finding which one each per225 degrees for 4 minutes, then refriger- straight up with just a dash son prefers. For more information, visit ate overnight, then fry again at 375 de- of salt and their favorite the site at: www.mediumrarerestaurant.com. grees for 2 minutes. Oil. Making good Keep Negatives Out Of Your Workplace fries requires precise ■ Watch for signs that your business is infected with negativity fryer oil tempera- ■ There are hidden costs of a chronic negativity problem ture management. ■ Diagnose the cause: What makes some people so negative? Thought has to go ■ Need a talking to: whiners, complainers, critics & pessimists into how many fries ■ Troublemakers: tattletales, gossips, bullies & rabble-rousers to place in the fryer ■ Are you actually rewarding your employees’ negative behavior? at once, how long ■ Re-engage resentful employees with motivation they should cook, and then how long to ■ Termination: when removing the cause is the only cure
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Food Industry News® January 2015
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Is Beer Losing Ground with the Younger Crowd? According to a BeerTAB report by Technomic, the beer industry has lost its iron grip on a key demographic group: young adult consumers. The difference is that the beer industry as a whole—not just the major brewers—now competes with spirits and wine both in the retail store and at the bar. Beer is not really losing young consumers; it’s just earning fewer of the cohort’s occasions. Even though beer is sharing the spotlight with other spirits, it still remains the most-consumed adult beverage, even by Millennial and Gen Z consumers. – Source: Technomic, Inc.
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Food Trends in 2015 Driven by Millennials More ethnic cuisines, exotic ingredients, local, fresh foods and new cooking methods are expected to be major food trends in 2015, driven by travel, technology and entrepreneurship among the millennial generation, according Sterling Rice Group’s Culinary Director Kara Nielsen. Items to watch include coconut sugar sweeteners, Japanese matcha tea, milled-toorder grains and the use of an odorless Japanese charcoal for cooking, she said.
Michelin Travel publishes more than 22 million maps and guides annually and sells them in 70 countries worldwide. Walnuts have always been considered important for their medicinal properties, including curing bad breath, reducing inflamation and healing wounds. A bowl of Kellogg’s cereal and milk costs about 50 cents per serving. Value conscious consumers—Younger diners and those with children are the most price-conscious and likely to engage in promotions and savings strategies. Thirty-five percent of millennials shop for meal deals before they choose where to eat, followed by 29 percent of Gen Xers, 21 percent of Boomers and 16 percent of Silents. - qsrweb.com The number of Americans who have never been married has reached an all-time high: In 2012, one out of five American adults 25 and older had always been single, adding up to about 42 million people. In comparison, only one in 10 adults in 1961 had never gotten married. Defining the “affluent” American as a person 18 or older with at least $100,000 in annual household income— about 23 percent of U.S. households—the Ipsos survey reports that spending among Affluents amounted to $2 trillion in 2014, the highest in the survey’s
GRK Greek Kitchen, a fast casual restaurant concept located in Chicago and serving authentic Greek food, has opened a third location in the Chicago Loop. With two successful locations already in Chicago, the newest GRK Greek Kitchen, at 111 W. Monroe inside the BMO Harris Bank building is a welcome addition to the area.
38-year history. Average household income was $197,400, down slightly from 2013 but higher than the 2011 and 2012 levels. Their liquid assets were worth an average of $592,000. The American Dream in 2015— The most recent U.S. Housing Confidence Survey found that among millennials (age 18-34) who currently rent their abodes, 82 percent are confident about their ability to someday purchase a home of their own, while only 62 percent of Generation X renters (age 35-49), and only 48 percent of baby boomers (age 50-64) feel the same. The flu season is upon us and once again, your mother was right. Chicken soup provides fluids that help fight off viruses, and it can reduce inflammation and other symptoms of the flu.
– Adapted from Supermarket News
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Food Industry News® January 2015
The 7 Qualities of Unhappy People According to Psychology Today, University of California researcher Sonja Lyubomirsky states: “40 percent of our of our capacity for happiness is within our power to change.” The difference between a happy and unhappy life is how often and how long we stay there. Here are the 7 qualities of chronically unhappy people. 1. Your default belief is that life is hard. Happy people know life can be hard and tend to bounce through hard times with an attitude of curiosity versus victimhood. They take responsibility for how they got themselves into a mess, and focus on getting themselves out of it as soon as possible. 2. You believe most people can’t be trusted. Unhappy people are distrustful of most people they meet and assume that strangers can’t be trusted. Unfortunately this behavior slowly starts to close the door on any connection outside of an inner-circle and thwarts all chances of meeting new friends. 3. You concentrate on what’s wrong in this world versus what’s right. Unhappy people turn a blind eye to what’s actually right in this world and instead focus on what’s wrong. You can spot them a mile away, they’ll be the ones complaining and responding to any positive attributes of our world with “yeah but”. Happy people are aware of global issues, but balance their concern with also seeing what’s right. 4. You compare yourself to others and harbor jealousy. 5. You control your life. Happy people take steps daily to achieve their goals, but realize in the end, there’s very little con-
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www.deliveryconcepts.com Call today to See How You Can CA$H in on this opportunity: (800) trol over what life throws their way. Unhappy people tend to micromanage in effort to control all outcomes and fall apart in dramatic display when life throws a wrench in their plan. 6. You consider your future with worry and fear. There’s only so much rent space between your ears. Un-
happy people fill their thoughts with what could go wrong versus what might go right. Happy people experience fear and worry, but make an important distinction between feeling it and living it. When fear or worry crosses a happy person’s mind, they’ll ask themselves if there’s an action they
can be taken to prevent their fear or worry from happening (there’s responsibility again) and they take it. If not, they realize they’re spinning in fear and they lay it down. 7. You gossip and complain. None of us are perfect. We’re all going to swim in negative waters once in a while, but
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what matters is how quickly we work to get ourselves out. Practicing positive habits daily is what sets happy people apart from unhappy people, not doing everything perfectly. Walk, fall down, get back up again, repeat. It’s in the getting back up again where all the difference resides.
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Food Industry News® January 2015
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In an ever changing world of communication, building a solid partnership with your sales rep is one component to helping the operator become successful. In my personal years of experience, I feel the following points are areas of importance: Reliability – Does the Rep return calls, texts, e-mails in a timely manner? Availability – In a product emergency, is the rep available to his customer to resolve any problems that may arise, if not, is there a contact person available to the customer on off hours such as late night hours and weekends? Transparency – How will the rep inform the customer on a weekly basis of the commodity pricing and product specials, does he introduce new products to the customer to keep him competitive in today’s market? Communication – It is vital to formulate a set schedule for getting the orders, payments and delivery days and times to avoid confusion and complications in these areas. It is important to remember that as a sales rep, your goal is to build a business within a business. As a business operator they are building their business. A solid relationship will insure the success for all involved. Jeff Goworowski, Account Executive, Battaglia Distributing
Starbucks Leads in Mobile Payments Starbucks intends to lead the industry in mobile payments and now has some impressive numbers to back those ambitions. United States consumers made $1.3 billion in mobile payments in 2013 and the coffee retailer accounted for over 90 percent of those purchases, according to CEO Howard Schultz. Starbucks now accepts seven million mobile payments per week as 16 percent of its U.S. sales occur this way. “No company and no retail store, domestically or internationally, even comes close,” Schultz said during the company’s fourth quarter and full-year earnings call. “And while that figure has been growing by almost 50 percent per year, the real growth is yet to come. – From FastCasual.com
Stateside Version of Poutine
Poutine purists will argue that the Canadian dish should only be served with fries, beef gravy and cheese curds, but Washington, D.C., chefs are providing diners with different variations to the comforting dish. GCDC uses tater tots instead of fries and adds mushrooms, bacon and truffle oil while DGS Delicatessen tops fries with all the ingredients of a Reuben sandwich. – Adapted from The Washington Post
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Chef Profile NAME: Camila Elias-Boyer RESTAURANT: Sage Kitchen+Bar ADDRESS: 627 E. Boughton Rd., Bolingbrook, IL 60440 BIRTHPLACE: Franca/Brazil CURRENT POSITION: Executive Chef FIRST FOODSERVICE JOB: Maggianos Little Italy FAVORITE FOOD: Lebanese cuisine MEMORABLE CUSTOMERS: I love our ladies who “brunch” every day WORST PART OF JOB: When a customer is disappointed MOST HUMOROUS KITCHEN MISHAP: One of the line cooks set the sauté cook’s pants on fire. FAVORITE FOOD TO PREPARE: Camarao na Moranga Brazilian seafood stew cooked inside a pumpkin. PART OF JOB THAT GIVES MOST PLEASURE: When our customers are happy. That’s what tells me I am doing my job. IF YOU COULDN’T BE A CHEF, WHAT WOULD YOU BE AND WHY: I would be an interior designer; it’s one of my passions and one of my favorite ways to express my creativity outside of work. BEST ADVICE RECEIVED: If advice was good it wouldn’t be free. FAVORITE VACATION SPOT: France
The Pope’s 10 Tips for a Happier Life 1. “Live and let live.” Everyone should be guided by this principle, he said, which has a similar expression in Rome with the saying, “Move forward and let others do the same.” 2. “Be giving of yourself to others.” People need to be open and generous toward others, he said, because “if you withdraw into yourself, you run the risk of becoming egocentric. And stagnant water becomes putrid.” 3. “Proceed calmly” in life. The pope, who used to teach high school literature, used an image from an Argentine novel by Ricardo Guiraldes, in which the protagonist — gaucho Don Segundo Sombra — looks back
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on how he lived his life. 4. A healthy sense of leisure. The Pope said “consumerism has brought us anxiety”, and told parents to set aside time to play with their children and turn of the TV when they sit down to eat. 5. Sundays should be holidays. Workers should have Sundays off because “Sunday is for family,” he said. 6. Find innovative ways to create dignified jobs for young people. “We need to be creative with young people. If they have no opportunities they will get into drugs” and be more vulnerable to suicide, he said. 7. Respect and take care of nature. Environmental degradation “is one of the biggest
challenges we have,” he said. “I think a question that we’re not asking ourselves is: ‘Isn’t humanity committing suicide with this indiscriminate and tyrannical use of nature?’” 8. Stop being negative. “Needing to talk badly about others indicates low self-esteem. That means, ‘I feel so low that instead of picking myself up I have to cut others down,’” the Pope said. “Letting go of negative things quickly is healthy.” 9. Don’t proselytise; respect others’ beliefs. “We can inspire others through witness so that one grows together in communicating. But the worst thing of all is religious proselytism,
which paralyses: ‘I am talking with you in order to persuade you,’ No. Each person dialogues, starting with his and her own identity. The church grows by attraction, not proselytising,” the Pope said. 10. Work for peace. “We are
living in a time of many wars,” he said, and “the call for peace must be shouted. Peace sometimes gives the impression of being quiet, but it is never quiet, peace is always proactive” and dynamic. Courtesy of the Catholic News Service.
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Food Industry News® January 2015
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T VISI E TH
AROUND CHICAGO With Valerie Miller
JOE’S BAR Joe’s Bar is a 20,000 square foot warehouse style venue in Chicago. Joe’s specializes in sports, live music and private parties. With 120 plasma televisions spread throughout the place you will be able to view one or many of your favorite sporting events. Watch the Bulls, Blackhawks or the Bears while enjoying some drinks and dining on some bar food. Favorites include wings, sandwiches and pizza. Joe’s is also host to four different college alumni groups. If you’re planning to go with a group of people, reserve a table. You can do this online at joesbar.com. Country music lovers, this is the place to check out your favorite artist. If you listen to US99.5 on the radio, you probably have heard of the many country musicians that have performed at Joe’s. The first country concert I attended at Joe’s was Dierks Bentley. I will never forget that day; the place was packed and he brought the house down. It was the best concert ever! The advantage of seeing a concert at Joe’s Bar is the smaller format and an intimate setting.
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Joe’s Bar is also host to both national and local music acts. Featured monthly performances by local bands are listed on their site. Check out the lineup for 2015. Concerts are general admission, standing room only. To purchase tickets, you can go to ticketweb. com, or go to Joe’s directly and purchase them at their box office. Joe’s Bar is located at 940 W. Weed Street in Chicago, Illinois. Valet parking is available. For more info log on to joesbar.com. Joe’s is a 21 and older venue. You must be 21+ to attend all shows and events.
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Stopping Group Failures
Groups often fail to live up to their potential as decisionmaking bodies. Instead of aggregating the knowledge and wisdom of heir members, they end up making bigger errors than individuals would. Leaders can structure group deliberations to make them more likely to succeed. One very simple way is to let others speak first. Another is to assign specific roles or areas of expertise to members of the group. The key is encouraging individuals to share their diverse knowledge rather than suppress it. –Harvard Business Review - December 2014
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Page 18 January 2015
The Five Quality Levels of Any Team ■ Dysfunction. This is the lowest quality level, indicating a culture of low trust, inconsistent performance, and consistent frustration when trying to get things done. ■ Tension. This is the second-lowest quality level. Trust is still not present. Performance is slightly better but remains inconsistent. Disagreements occur regularly, but overt conflict is not as common. ■ Civility. This is the middle ground, and represents the minimum desired standard of culture quality. All leaders and team members are treated with respect. Interactions are formal and professional. Performance is consistently good. Disagreements about ideas are conducted calmly without denigrating the leader or team member’s commitment, skills, and role. ■ Acknowledgment. This quality level is reflected in the active recognition and expression of thanks and gratitude for effort, accomplishment, service, and citizenship. Performance is very good. Customers are treated respectfully. The phrase “thank you” is heard a lot. ■ Validation. This quality level demands the active valuing of team members’ ideas, skills, enthusiasm, and talent. Leaders delegate authority and responsibility to talented and engaged team members. – S. Chris Edmonds, The Culture Engine
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Burton History Trees
Burton History Trees, LLC. is a small and innovative Chicago based digital art company, creating a once in a lifetime memento for all basketball fans. This Burton History Tree brings to life the complete history of your favorite NBA franchise. From the earliest days as a new team to the latest 2014 roster, the franchise’s entire history is
captured on one single print. Never before has anything of this stature been available to NBA fanatics. The first tree we’re offering- a depiction of the Chicago Bulls- will be unveiled through the company’s first ever Kickstarter.com campaign in hopes of crowd-funding enough capital to produce trees for all 30 NBA teams in the near future. For more information, visit www.burtonhistorytrees.com.
Korean Food Trending for 2015 Asian foods have been trending for years, but the world’s biggest and fastest-moving continent always delivers something new. In 2015, look for the breakout of Korean, mainstreaming of Vietnamese and upscaling of spicy ramen noodles, the quintessential Asian street food.– Adapted from Technomic, Inc
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Food Industry News® January 2015
Origins of Sayings ■ Q. What is the only food that doesn’t spoil? A. Honey ■ Q. Which day are there more collect calls than any other day of the year? A. Father’s Day ■ In Shakespeare’s time, mattresses were secured on bed frames by ropes. When you pulled on the ropes, the mattress tightened, making the bed firmer to sleep on. Hence the phrase...’Goodnight , sleep tight’ ■ It was the accepted practice in Babylon 4,000 years ago that for a month after the wedding, the bride’s father would supply his son-in-law with all the mead he could drink. Mead is a honey beer and because their calendar was lunar based, this period was called the honey month, which we know today as the honeymoon. ■ In English pubs, ale is ordered by pints and quarts...So in old England, when customers got unruly, the bartender would yell at them, ‘Mind your pints and quarts, and settle down.’ ...It’s where we get the phrase ‘mind your P’s and Q’s’ ■ Many years ago in England, pub frequenters had a whistle baked into the rim, or handle, of their ceramic cups. When they needed a refill, they used the whistle to get some service. ‘Wet your whistle’ is the phrase inspired by this practice.
12 Things You Do Today That Were Science Fiction Yesterday 1. You accidentally enter your PIN on the microwave. 2. You haven’t played solitaire with real cards in years. 3. You have a list of 15 phone numbers to reach your family of three. 4. You e-mail the person who works at the desk next to you. 5. Your reason for not staying in touch with friends and family is that they don’t have email addresses. 6. You pull up in your own driveway and use your cell phone to see if anyone is home to help you carry in the groceries. 7. Every commercial on television has a web site at the bottom of the screen 8. Leaving the house without your cell phone, which you didn’t even have the first 20 or 30 (or 50 or 60) years of your life, is now a cause for panic and you turn around to go and get it. 9. You get up in the morning and go on line before getting your coffee 10. You start tilting you head sideways to smile. :) 11. U write out wrds n txt messaging. 12. You’re paying for cable to watch shows that were free 20 years ago while your kids stream content.
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Food Industry News® January 2015
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CHICAGOLAND NEWS
Local civic leaders welcomed President Obama to Chicago’s Copernicus Center to address recent changes in immigration laws. In attendence were Mark Dobrzycki, Harwood Hts and Copernicus Center trustee, Jimmy Mougolias, owner of TWINS GYROS (Harwood Heights) and MOOGIES GYROS (Oak Brook) and Mark Braun, Associate Publisher of Food Industry News.
The 11th annual Chicago Travel & Adventure Show brings top travel experts, thousands of vacation options and international culture and cuisine to the Donald E. Stephens Convention Center in Rosemont, IL—Jan. 1718, 2015. Pita House at 340 E. Roosevelt in Lombard celebrates 15 years with a grand reopening and new design. Furious Spoon, a new late night ramen spot is opening in February 2015 at 1571 N. Milwaukee in Chicago, Il. Chicago City Council Enacts $13 minimum wage—The Chicago City Council has approved an ordinance proposed by Mayor Rahm Emanuel that raises the minimum wage to $10 an hour next July and $13 by mid-2018. Chef Michael Taus opens Taus Authentic—what he calls an “everyday” neighborhood restaurant, in the former Prasino restaurant location at 1846 W. Di-
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vision St. in Chicago, Il. Chicagoland’s first Bareburger location will be opening at 3355-61 N. Lincoln Ave. The organic burger micro-chain is originally based in New York. The Cubs Convention is celebrating 30 years and takes place January 16-18, 2015 at the Sheraton—301 E. North Wacker Dr. in Chicago and features celebrity guests, alumni, broadcasters, coaches, players and business executives. On January 7-8, 2015 the Northern Illinois Farm Show takes place at the NIU Convention Center in DeKalb, Il. The exhibition is said to garner 5,000 attendees and around 200 leading local distributors. City Winery at 1200 W. Randolph St. in Chicago is hosting events that share winde, music and culinary arts. For a line-up of coming events, visit citywinery.com. Blackhawks fans can now watch the game at an official Blackhawks bar. For more info, check out blackhawksnhl.com. The Patio Restaurant will be opening its newest restaurant in Aurora, Il. This will be their sixth location. The Peninsula Hotel, Chicago kicks off the new season with the Penninsula Sky Rink. This outdoor skating rink is surrounded by Chicago skyscrapers and is adjacent to the hotel’s Shanghai Terrace. - chicago.penninsula.com
Tom Coutretsis recently completely remodeled and opened Grove Kitchen in Palatine, Illinois. The restaurant is located on the busy corner of Dundee and Quentin. The interior features bright white booths, distressed wood fl oors and beautiful fi xtures but the food is the star attraction. The restaurant started out as a breakfast concept but quickly evolved to include a broad dinner menu with craft beers and a full par. in addition to Tom, other family members involved include Lance Lundberg who runs the day to day operation. Pictured above is the Coutretsis family Tom, Andrea and Clarice and Lance Lundberg.
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Our next
Shmoozefest is Thursday March 5th, 2015 at Drink Nightclub in Schaumburg. To reserve your cosponsorship, call now! 847-699-3300
Erratum: On page 18 the December, 2014 issue of Food Industry News, the Chef Profile was supposed to read: Massimo Gaffo, Corporate Chef R&D, Ala Carte Entertainment, 2330 Hammond Dr., Schaumburg, IL 60173. Phone: (847) 303-4400. Also on Robert Ruiz’ Chef Profile on page 20, The Land & Water Company’s address should read 2978 Carlsbad Blvd., #110, Carlsbad, CA 92008. We regret the errors.
Restaurant Maintenance Musts The ACF Chicago Chefs of Cuisine Association recently awarded Gibsons Steakhouse on Rush Executive Chef/Partner Audrey Triplett with its Chef of The Year award. Chef Triplett started as a dishwasher at Carson Pirie Scott on State Street, where his then boss, the executive chef encouraged him to attend Chicago’s Washburne trade school to study the Culinary Arts. Chef Audrey’s inspiring story is a lesson to all of us that with hard work, dedication and talent, you can get to the top.
The following are some basic maintenance functions any service contract should contain. Items to be cleaned daily: 1. All floors washed and treated. 2. Entire restaurant vacuumed. 3. Windowsills, woodwork, pictures, chairs, tables dusted. 4. Outside area — swept and picked up. 5. Public bathrooms cleaned, and deodorized; supplies replaced. 6. Trash containers emptied and sterilized. 7. All sinks and floor drains cleaned. 8. Maintenance room cleaned and organized. Weekly services: 1. All windows cleaned inside and out. 2. All chairs and woodwork polished. 3. Decorative floors stripped, waxed, and polished. Annually: 1. All carpets steam cleaned.
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Food Industry News® January 2015
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The Downside of Transparency
Too much openness at work can be counterproductive, says Bernstein. If employees feel exposed and vulnerable, they may be afraid to experiment or to buck the norm to attempt improvements. But by setting four types of boundaries, organizations can create zones of privacy within open environments and foster creative work. But zones of privacy still have value in the public sector. We tend to believe that transparency drives out bad behavior when everyone agrees what bad behavior is (for instance, fraud). It’s when good behavior can look like bad behavior that we run into the transparency trap.
6 AM Is The Best Time For Surgery
Most hospital workers more or less ignored hand-washing policies— and compliance declined sharply over the course of long shifts—in a study of more than 4,000 caregivers at 35 U.S. hospitals. When workers were given longer breaks between shifts, they got better at following the rules.
Job Leads
Gold Medal Products, based in Cincinnati, OH recently opened its doors to Food Industry News. These pictures are from the company’s vertically integrated manufacturing plant where they fabricate popcorn machines, sno-kone machines, other pieces of related equipment and supplies. The third generation company has many long term (non-family) employees including 5 who have been there 50+ years. The other pictures are from their annual distributor meeting, where Gold Medal distributors from 20+ countries came to learn the latest in merchandising and selling high margin equipment to customers from the hospitality, theater, foodservice, retail and amusement industries.
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In a Vanderbilt University survey, 35% of respondents said that they’d been told about a job opportunity in casual conversation, in person, over the phone, or digitally. Previous studies have shown that social support can come from many types of contacts, ranging from strong ties, such as family members and friends, to weak ties, such as acquaintances. – Harvard Business Review
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Food Industry News® January 2015
Frantonio’s Focuses on Service and More
Frantonio’s Italian Café in Barrington, IL has been in business for over 21 years. They have recently committed to many community and social causes that are unique to the Chicagoland area. Here are some of the specifics: n Community Service— They recently started field trips for mentally disabled people in the local districts. They bring about 10 handicapped people into the deli and let them make food themselves and learn about cooking. Franco shows them how to make fresh pasta, fresh cannolis, pizza, and then they prepare it themselves. They donate the food, and the trip includes lunch as well. There are no fees. This is ongoing, in the warmer months, and it started last year. The YMCA also approached us to enter a partnership for kids to come in and learn about cooking. They want to continue these activities. n Cooking Demonstrations- Library— Free Live cooking demonstrations for Barrington Library, where Franco makes the fresh mozzarella for the audience and shows them different ways to use the cheese in different recipes. He also demonstrates tiramisu and cannolis, but mozzarella is always the most popular. They do this for the community,
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about twice a year and they started doing this a few years ago. n Cooking Demonstrations- In-store— They also offer in-store cooking classes, for a small fee. Franco teaches a small group how to make an appetizer, entree, dessert, or fresh mozzarella which is one of the most popular. When they aren’t too busy, they also set up a place in front of the store where customers can see Franco making the mozzarella. n Specialties— People from all over the Chicagoland area come in for over 50 homemade Italian specialties. They recently started making arancini (Italian rice balls with meat filling) and caprese skewers (fresh mozzarella, cherry tomatoes, basil), which are very popular. They are the only Chicagoland Italian cafe who offers these homemade specialties.
Good Sports, Great Managers Fifty-two percent of female C-suite executives played a sport in college, according to a global online survey of 400 female executives. Just 3% of women in the C-suite never played a sport.
Greatness lies not in being strong, but in the right use of strength. — Henry Ward Beecher
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Responsible Alcohol Service The National Restaurant Association has partnered with the Anheuser Busch Co. to promote responsible alcohol service. They understand that alcohol service is an important part of business so it is imperative that owners learn tools and tips that will help them promote alcohol responsibility within their restaurant. This is why the National Restaurant Association has partnered with Anheuser-Busch on a short “Responsible Serving Tips” video, which may be found at www.restaurant.org/Industry-Impact/Food-HealthyLiving/NRA-Server-Training In the video, operators will learn about: Tools for preventing underage drinking, recognizing and preventing intoxication, and preventing and handling intoxicated guests.
Every business has a season, but it is up to you to change the calendar!
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Food Industry News® January 2015
Modest Growth for Alcohol Sales Drink sales in bars and restaurants are projected to grow modestly in 2015, according to Technomic’s expectations for the on-premise alcohol industry. Conditions at major chain restaurants that serve alcohol are slowly improving, and greater consumer confidence will lead to a more positive trend than seen in 2014. Technomic’s forecasts – released via its now available BarTAB Report and its Adult Beverage Insights Group – call for consumer expenditures on alcohol away from home to rise 2.7 percent next year, a slightly greater increase than is expected for alcohol expenditures at retail. – Adapted from Technomic, Inc
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NRA Hot Menu Trends for 2015 The NRA recently released 2015 Culinary Forecast. Here are the top trends for this year: Waste Not, Want Not: Environmental sustainability remains among the hottest menu trends. As with most maturing trends, sub-trends emerge over time; in 2015, food waste reduction and management is at the forefront of restaurant operations. Composting, recycling and donating are all tactics of food waste strategies tying into both sustainability and social responsibility. In addition, food costs are once again on the rise and back on operators’ list of top challenges, spurring restaurants to take a closer look at minimizing waste and surplus as a costmanagement tool. Our House: As the local sourc-
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ing trend continues at full speed in 2015, so does the hyper-local sub-trend. Beyond restaurant gardens, hyper-local is extending more fully into house-made, farm-branded and artisan items. From ice cream to cheese, pickles to bacon, lemonade to beer, restaurants are producing their own signature menu items from scratch. In a Pickle: Borrowing terminology from social media, pickles are the Throwback Thursday of food trends. Common preparation methods for millennia, pickling and fermenting are making a comeback big time – but with a modern twist. Restaurants are exploring housemade pickles, ethnic flavors and specialty vinegars, small-batch producers with less traditional vegetable varieties, and fermented flavor profiles in a variety of dishes. – Source: National Restaurant Association; adapted from www.restaurant.org
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It’s Over: On Coping With A Broken Relationship There are very few people who have never had a relationship end. Others know how it feels, so know this: you’re not alone. Seek solace from others you think may have gone through the same experience. Don’t dismiss someone’s opinions for being too cold; it may be a mechanism that insulates the wounds of a loss. A hard heart does not mean that it isn’t as fragile as yours.
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Food Industry News® January 2015
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Making Self-Promotion Work For You By John Graham There’s nothing complicated about being successful in business. It’s simple and it goes like this: It’s all about making a name for yourself. That’s it, self-promotion. Getting known. Whether it’s finding and impressing prospects, keeping current customers, or moving ahead in a career, volunteering has long been the platform for gaining visibility. For some, it’s serving on company committees and taking on extra assignments, or having a reputation as the “get it done” person. If there were ever “magic words” in business that express exactly what customers are waiting to hear, here they are: “How can I help?” They totally change the agenda by announcing that someone is willing to listen, learn and share, not just get. When “How can I help?” becomes the mantra, something remarkable happens. It makes people comfortable so they are more open, rather than wary and doubtful. They’re also more willing to tell others about their experience. Serving and helping are the way to get referrals and recommendations. People become your ambassadors and are eager to talk about how you have helped them, rather than what you sold them. It’s helping that attracts and keeps customers and here are some suggestions for engaging customers in a helping way: ✮ Focus intently on what customers want. Note the little, seemingly insignificant, things that make them smile. These make the difference, so keep track of them. ✮ In the same way, keep a record of dislikes, the bothersome things that can add up fast and create discontent. ✮ Put yourself to the test by asking if a proposed solution will really help your customer or prospect reach their goal. If there’s doubt, reject it. ✮ Express appreciation. Say thank you for the opportunity to help. ✮ Keep customers and prospects top of mind by always being alert for helpful ideas to share with them. ✮ Respond promptly to all messages, not just the ones you
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think are important. People want to know you received the message they sent. It’s a unique way to help. Nothing contributes more to success than helping. It sends a clear message that you know what has value to your customers. John Graham of GrahamComm is a marketing and sales strategist-consultant and business writer. He publishes a free monthly eBulletin, “No Nonsense Marketing & Sales.” Contact him at jgraham@grahamcomm.com, 617-774-9759 or johnrgraham.com.
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Cary Miller Presents
People Selling the Industry This month I am proud to be pictured with my friend and industry icon Fred Hoffman, founder and owner of Schaumburg-based Ala Carte Entertainment. Fred and his team are responsible for creating many successful bars, clubs and restaurants over the past 40 years including The Snuggery, Excalibur Morretti’s, Magnums, Famous Freddie’s Roadhouse, Cadillac Ranch, Finn McCools, Drink, Metro Deli, Rosie’s Rivers Edge Tavern, Whisky River and others. When it comes to Chicago hospitality combined with great drinks and food, these guys do it right! Jessica Bitterman and Michael Alley are with Quill Corporation, a division of Staples. Quill offers almost anything your restaurant needs, except for the food itself. From small wares to kitchen equipment, to disposables and almost everything else, Quill delivers it affordably, to your business with simple to use online ordering. Visit www.quill.com to learn more and look for their coupon in their ad on page 11 of this issue. Justyna Kos is a partner with Famar Flavors LLC, a local and international firm dedicated to serving the meat, fish and food processing industries. Famar offers a wide range of functional additives, spice mixtures and spice concentrates to improve flavor and deliver cost savings. The company’s US headquarters is located in Crestwood, Illinois.
Leave Me On Hold; I’m Listening to The News Chicago-based Rivet News Radio pioneered newscasting straight to your phone via iPhone or Android apps. The one-year old news service will now be heard by those on hold using the InterCall teleconferencing services. Those who log on to a web/teleconference before it is scheduled to start, will hear the latest news headlines from Rivet News Radio. Veteran talent includes Charlie Meyerson, News Director of WGN, news reporting for WXRT and 101 FM. The concept was launched by John Homemade Style ALL NATURAL BEEF CHILI INGREDIENTS MacLeod, former top brass at ✓ Chili (4 Varieties) GLUTEN FREE Navteq whose three patents ✓ Oven-Baked Beans And More Heat & Serve Items spearheaded breakthroughs in personalized traffic reports. People on the go hear programmable information by choice, traffic and weather. The Try All of Our Items new “on hold” service keeps Call Now For Samples & Ordering callers politely connected to Information: their call while connected to 800-510-3811 FOOD MARKETING SERVICES 630-833-3000 www.captainkens.com news.
Made From Scratch Since 1967
Sara Jaonis and Walter Jamison are with Leach Food Equipment Distributors with offices in Illinois and Michigan. The company services and supports retail grocers, delis, bakeries and butcher shops and even foodservice operations tapping into their profit potential by adding retail merchandising equipment. Leach distributes premium brands of Food Retail Equipment in 11 Midwest states through a network of authorized resellers serving the grocery and food industry. Count on Leach for knowledge and quality equipment lines. Michele Royals (R), Sales Manager of D & S Truck Center welcomes Sarah Royals to the D & S team. Together these two ladies along with others on the D & S team deliver customer satisfaction excellence to customers every day at the Hodgkins, Illinois based company. D & S is the area’s leading dealer of Mitsubishi Fuso Trucks. Before you order your next truck, be sure to call Michele Royals. You can see the D & S ad on page 31of this issue. Monica Santos, the Midwest region manager for Cavendish Farms is joined by her new Chicagoland broker, Glenn Gallas of Supreme Great Lakes. Chicago is a great food town. Customers are sophisticated and demanding. Improve your quality and plate coverage by switching to Cavendish Farm’s French Fries and other potato products. Monica or Glenn can help you have happier customers.
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Food Industry News® January 2015
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With a goal to change the way people think about 12. Fully Licensed and insured 4. To reduce your payroll costs and choose their seafood, Slapfish’s Chef Andrew 13. Extremely affordable rates 5. Reduce, identify, thwart and stop pickpockets 14. Multi-unit discounts Gruel, an expert on all things seafood and the cre6. Reduce fights and your liability 15. Immediate 24-7 response and incident reports ator of the California-based modern seafood shack, is looking ahead within this year and sharing what’s OUR SERVICES: in and what’s out in the world of seafood in 2015. n We provide polite, trained security staff from 1 day to 365 days per year n Well-Dressed Uniformed, Discreet or Professionally Attired Professionals 2014: What’s Out: Wild Salmon n 80 experienced team members to protect your customers, employees and business 2015: What’s In: U.S. Trout n Crowd Control and Crowd Management Gruels says, “Salmon is to trout what beef filet is n Door Hosts and Goodwill Ambassadors to short rib an amateur diner’s go-to. We are going to n Interior, Exterior and Perimeter Patrol and Protection Best Security start to see more of the underutilized, lesser-known n Spotters to identify theft and inventory shrinkage species land on menus. People are more conscious n Security Professionals about sustainability as well and the constant bicker- n Personal Executive “close” Protection n Bank Deposit Escorts ing over Farm Vs. Wild Salmon is tiring to the point n Event Security Details and Planning that people will avoid salmon all together.” n Female and Male Security Professionals n Parking Lot Security and Attendants 2014: What’s Out: Ceviche n Festival Security Call David Coleman Today 2015: What’s In: Poke to Learn More About Our n We can train your security teams “Ceviche never really peaked, but the refreshing Affordable and Cost-Effective n Verbal diffusion techniques Services “marinated” raw seafood dish was beaten up pretty n We teach female bartenders and entertainers self-defense bad this year on menus across the board,” says Gru- n Incident documentation to reduce your liability 773-501-3203 el. “Poke applications will take center stage instead.” n Create a safer environment for your guests and employees dcoleman@extrity.org • extrity.org 2014: What’s Out: Spicy Fried Shrimp Pieces aka knowledgeable bartenders and servers Bang Bang Shrimp/Firecracker/Shrimp/Dynamite when dining out—pointing to consumShrimp 2015: What’s In: Shrimp Toast Even though 43 percent of consumers ers’ need for information and guidance Gruel says, “The sweet and spicy shrimp in a surveyed for Technomic’s BarTAB Report when ordering wine on-premise, as well martini glass made a few Instagram appearances in say their wine knowledge has grown, as opportunities to build satisfied and 2014, however, these shots are going to be quickly 62 percent of consumers value wine- loyal customers. – Adapted from Technomic, Inc. replaced with shrimp toast in various forms. Sand5000 W. ROOSEVELT ROAD CHICAGO, IL 60644 wiches are much hotter than fried shrimp pieces, 773.378.8400 MANUFACTURING CHICAGOLAND’S LEADING CONTRACT FURNITURE MANUFACTURER FOR OVER 35 YEARS and crazy enough, instagram has become an indicator of future trends.” 2014: What’s Out: Crab Cake Sandwiches 2015: Fried Oyster Sandwiches “Now that it has made national news most of the crab in the U.S. is not from the beloved Chesapeake, UNPARALLELED 10 YEAR WARRANTY!!! but instead China or Indonesia, the American farmed oyster is going to strike the new cord of culinary nationalism on seafood menus,” says Gruel. With all of these new trends popping up on menus around the country, it is getting easier for diners to eat the right types of seafood, minimizing eco-sysALL OUR BOOTHS AND tem damage and eating sustainably. – For more information, visit TABLETOPS ARE PROUDLY
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ACF AT UNILEVER
ACF Windy City Professional Culinarians held their monthly meeting on October 20th. The meeting was hosted by the culinary staff of Unilever Food Solutions in lisle, Illinois, and it included an educational seminar on Timeless Cooking: Lessons I learned from my Masters, presented by Chef Stephen Giunta a Certified Master Chef and Culinary Director, Cargill. The seminar coincided with International Chef’s Day which had a theme of “Pass It On.”
Food Industry News® January 2015
McCormick Reveals 8 Flavor Trends to Watch in 2015 Identified by a global team of McCormick chefs and flavor experts, these trends offer a taste of 2015 and beyond: Global Blends On the Move—Japanese 7 Spice (Shichimi Togarashi) offers a new kind of spicy heat, while Shawarma Spice Blend lends warm, spiced flavor to grilled meats and more. Middle Eastern Mezze—These distinctive dips and spreads, packed with zesty herbs and seasonings, offer an approachable and delicious introduction to a vibrant global cuisine. Sour + Salt—Combining coarse salt with surprising sours like pickled ginger, sour cherry, dried mango and lemon zest results in a lively finishing flavor that lends brightness and texture to dishes. Smoked Spices—Smoking spices and herbs deepens their flavor and aroma, adding richness to meals and drinks. Umami Veggies—For a fresh way to savor the tempting “fifth taste,” look no further than naturally umami-rich veggies like mushrooms, tomatoes, sweet potatoes and nori. Liquid Revolution—Fresh purees and juices blend with bold spices and herbs to intensify sauces, pasta, dressings and more—providing a fun, delicious way to enjoy an extra serving of fruits and veggies. Flavor Worth the Wait—Lift the lid to discover the rich flavors from recipes around the world that meld aromatic spices and comforting ingredients into mouthwatering slow-cooked meals. Cookies Reimagined—Classic spiced cookie flavors take new form in decadent, imaginative desserts that redefine “milk and cookies.”
The Middleby Corporation Named Fortune Magazine’s 2014 FastestGrowing Companies List The Middleby Corporation has been named to the annual Fortune Magazine Fastest-Growing Companies list for 2014. Middleby ranked No. 71 overall and was the third-best performing industrial company on the list. “We are proud our achievements and pleased to be once again included in this prestigious listing,” said Selim Bassoul, Chairman and CEO of The Middleby Corporation. “We are able to post solid financial numbers year after year due to the hard work and dedication of all of our employees around the world, and we have a great company where we all strive to deliver the best products and services to our customers. This ranking is a validation of a collective effort and synergy of all of our companies and employees worldwide.” Middleby first appeared on the Fortune list in 2004 and repeated the honor the next year, and also appeared on the Forbes Best Small Companies list from 2004-2012.
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Food Industry News® January 2015
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Chef Profile NAME: Jeremy McDevitt RESTAURANT: SHAY PHONE: 312.654.1230 ADDRESS: 222 W Ontario St., Chicago, IL 60654 BIRTHPLACE: Long Island, NY CURRENT POSITION: Director of Food and Beverage, The Spot On Group FIRST FOODSERVICE JOB: Room 21 (closed) and Gioco. Both Jerry Kleiner spots under Chef Fred Ramos (currently chef at Angelina on Broadway and Addison) FAVORITE FOOD: Chinese & Italian AWARDS/HONORS: Served drinks to many famous Chicago celebrities over the years, John Cusak, Jeremy Piven, Vince Vaughn. During my time cooking at The Publican, our kitchen cooked for just about every celebrity or prominent chef you could think of. MEMORABLE CUSTOMERS: The customers who come to the restaurant every single night. Thanks to them, we are where we are. WORST PART OF JOB: The hours. MOST HUMOROUS KITCHEN MISHAP: Dumped a batch of brine all over myself in a walk in cooler, when I turned to get out of the way I knocked an Iberico ham off the chef and the hoof (they leave the hoof on spanish hams) kicked me in the eye. I got a black eye and a bloody nose. FAVORITE FOOD TO PREPARE: Projects that take a long time give me the most satisfaction. Making sausage for a meal, a bolognese, braises, making pasta, curing meats. PART OF JOB THAT GIVES MOST PLEASURE: Happy customers that rave about the food. IF YOU COULDN’T BE A CHEF, WHAT WOULD YOU BE AND WHY: A food writer because I could travel, eat, and keep my own schedule. BEST ADVICE RECEIVED: Always taste your food during the entire process of making it. FAVORITE VACATION SPOT: Overseas, new countries I haven’t seen, and always...Paris. WHAT DO YOU ENJOY THE MOST ABOUT FOOD INDUSTRY NEWS: Local coverage of the industry, resources, chefs, and openings.
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The Glencairn Whisky Glass is a revolutionary whisky glass that really lets one savor the taste and complexity of fine whisky. These are great to use for any of your Single Malt Whisky’s, Irish Whiskey’s, and also your single barrel bour-
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bons. With the tapered mouth, you are able to really smell all of the nuances the whisky has to offer. Any malt advocate will love this glass! History Of The Glass: Champagne, Brandy, Wine... each has its own glass. Yet whisky, the worlds most complex spirit can be found served in anything from hiball tumblers to Paris goblets.
In 2001 Glencairn Crystal solved the problem of identifying the AHT Cooling Systems USA, Inc. provides custom ideal glass for whisky. refrigerated and frozen merchandising solutions Designed by Raymond to major Supermarkets and Convenience Retailers, Davidson nearly 25 years earlier, its development National Food Manufacturers and Food Distribuinvolved pulling together tion Companies. They offer heavy duty open air coolers and more the master blenders from that include the following merchandising options: the five largest whisky companies and asking Uniquely designed store displays, large glass sides, them to perfect his initial LED interior lighting, illuminated headers, extra design. Today the Glen- deep & dual-position shelves, interchangeable cairn Glass can be found cooling deck systems, pull-down night curtain, at every distillery in Scot- electronic temperature controls, low profile rollers land, Ireland, Wales as and more. well as most in the USA. More information is available from Leach Food Glencairn Crystal was Equipment Distributors—specialists in helping rerecently a sponsor of the 2014 Chicago Indepen- tailers and foodservice operators maximize their dent Spirits Expo. Their food equipment decisions and ROIs. See their ad products range from spe- on page 3 of this issue. cialty branded whisky Is your entry slip-resistant? Winter Checklist glasses to flight trays, deFree of slush? Is your sidewalk cleared? Stay seen: Is lighting increased canters, travel cases and Have you checked seating areas to allow for white-outs? more. For more info, visit for drafts? Are you offering a “warm up” glencairnwhiskyglass. Is parking acceess dry, salted appetizer? and easy to navigate? com.
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Food Industry News® January 2015
At right: Chicago Chefs of Cuisine preparing Thanksgiving for Larabida Hospital
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Working Mothers Gain Acceptance The concept of mothers working at jobs outside the home instead of staying home with their children is less controversial these days, according to a report from the Council on Contemporary Families. In 1977, 66 percent of Americans believed mothers should stay home while
their husbands worked. But relying on data from the General Social Survey, the Council found that in 2012, less than one-third of Americans believed the “ideal” family arrangement is one in which the father works while the mother remains at home, with 65 percent disagreeing with the notion that children’s well-being suffers as a result.
Paris Model Chiller Cabinet
The PARIS model cabinet has been designed with shaped lids and its front edge has been lowered to enable customers to look directly into the cabinet. This means that you can provide maximum product visibility and experience increased sales opportunities. The PARIS model comes with an internal light that will attract customers who will be able to see the products clearly displayed within the cabinet – something that should result in an increase in impulse purchases. This exceptional innovation can be either used as a stand alone cabinet or banked together into an isle. When used within an isle, the PARIS model includes an optional end cabinet that will not only successfully optimize space but also create an aesthetically pleasing end to the isle itself. The PARIS range can also be installed below shelving. This information is available from Leach Food Equipment Distributors, specialists in helping retailers and foodservice operations maximize their food equipment decisions and ROIs. See their ad on page 3 of this issue.
Whether we have it all or we have nothing, we are all faced with the same obstacles: sadness, loss, illness, dying and death. If we are to strive as human beings to gain more wisdom, more kindness and more compassion, we must have the intention to grow as a lotus and open each petal one by one. — Goldie Hawn
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Food Industry News® January 2015
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Chef Profile NAME: Lawrence Allen Alexander, Jr.
RESTAURANT: Hollywood Casino Joliet PHONE: 815.927.2454 ADDRESS: 777 Hollywood Blvd., Joliet, IL 60436 BIRTHPLACE: Pennsylvania CURRENT POSITION: Executive Chef FIRST FOODSERVICE JOB: Dishwasher and pot washer at the Golden Crest Convalescent Home, Atlantic City, New Jersey FAVORITE FOOD: Pasta, Prime Rib, Prime NY Strip Steak (From our Steakhouse Final Cut in Hollywood Casino Joliet) and Chinese Cuisine AWARDS/HONORS: Mid-West Directors Cut Award 2013, Trophy ACF Achievement of Excellence Award 2014, Member, Les Amis dʼ Escoffier Society of Chicago, American Culinary Federation Chicago Chapter and Nationally Corresponding Secretary on the Board of Chicago Chefs of Cuisine, Joliet Boys and Girls Club – Illinois Board Member MEMORABLE CUSTOMERS: My most memorable customers are two little girls and their grandmother that come in to our Epic Buffet and ask for me. The little girls Summer and Skyler aspire to be Chefs. These little elementary students ask me about cooking and they have asked me to autograph my Chef Hats for them. The eldest one Skyler is actually doing some cook training at her school and shares her experience with me. They make me feel like a celebrity chef every time they come in! WORST PART OF JOB: The worst part of my job would be if no one came through the doors! I would have no one to “WOW,” or give great service or great food. MOST HUMOROUS KITCHEN MISHAP: When I was a food runner, I had to push 60 gallons of Chilled Manhattan Clam Chowder up a ramp on carpet. I hit a snag in the carpet. All of the soup went all over me! Of course my Executive Chef (Pierre) was very upset (food cost) but to see me covered in soup really gave him a good laugh that day! FAVORITE FOOD TO PREPARE: I love to cook and will cook any cuisine, but my favorite is Italian Cuisine! Growing up in Philadelphia, thatʼs what you would smell in the neighborhood. My Grandmother Henrietta Wheeler, (RIP) Grandfather Thomas Alexander (RIP) and Mother Joan Alexander are great cooks and have influenced me. I learned my southern cuisine from them. PART OF JOB THAT GIVES MOST PLEASURE: Seeing the smile on the Guest faces after they have eaten in my restaurants! Training and developing employees to be the best that they can be. Also working with a diversified group of employees teaching them everything that I have learned throughout the years. Each one teach one! To train the next Sous Chef or Executive Chef! Also my job allows me to spend quality time with my children, grandchildren & my lovely wife, Melinda Alexander! Without her love and support, I would not be where I am today! She is so very understanding about my job! Hats off and a standing ovation to her and all of the wives of chefs! You are so very much loved and appreciated!
If the general public would have to take classes in butchering, growing and baking for 2 years in school, if every man, woman and child had to serve food, bus tables, wait on customers and clean up after them,we, as a society, would have more respect for life, labor, agriculture and health.
IF YOU COULDNʼT BE A CHEF, WHAT WOULD YOU BE AND WHY: A professional Bass player. I love music and being a musician is a passion of mine as well! Or a counselor. I have compassion for people and I love working with them. BEST ADVICE RECEIVED: 1. Always keep God and family first and always be yourself! 2. Respect all around you stay true to your craft. 3. Always remember youʼre the head and not the tail! 4. Inspect what you expect FAVORITE VACATION SPOT: Italy! Iʼm dying to go there! Itʼs been a dream of mine that I would love to achieve! WHAT DO YOU ENJOY THE MOST ABOUT FOOD INDUSTRY NEWS: I enjoy the recipes, getting to know other Chefʼs and what they are doing, the recognition of chefs, the ads and the great employees that work there! Cary Miller is the greatest person you will ever meet and has a great personality!
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Food Industry News® January 2015
National News
Seven Reasons Employees LOVE Individual Health Insurance
We are at the beginning of a paradigm shift in the way businesses offer employee health benefits and the way Americans get health insurance—a shift from an employer-driven defined benefit model to an individual-driven defined contribution model. This parallels a similar shift in employer-provided benefits that took place two to three decades ago from defined benefit to defined contribution retirement plans. “It no longer makes financial, legal, or social sense for any U.S. employer to continue providing health insurance to its employees,” says Rick Lindquist, who along with Paul Zane Pilzer coauthored The End of Employer-Provided Health Insurance: Why It’s Good for You, Your Family, and Your Company (Wiley, 2014, ISBN: 978-1119-01211-5, $25.00. Here are seven reasons why individual health insurance is a better deal for employees: It’s customizable. Each employee can choose a plan with features—premiums, deductibles, provider networks, etc.—that make the most sense for the employee and his or her family. (This means you get to pick your doctors and hospitals!) “If Joe wants to keep premiums low in return for accepting a higher deductible and more outof-pocket costs, he can do that,” says Lindquist. “If Sally prefers to pay more each month because her spouse requires lots of doctor visits and meds, that’s her choice.” It’s far more affordable. Fact: On average, policies sold in the Health Insurance Marketplace are 20 to 60 percent less expensive than group plans. This is great news for employees who have had to pay a high percentage of their monthly premium. But it gets better: Most families earning less than $100,000 a year qualify for a monthly federal subsidy. This year, after-subsidy cost was about a quarter of the cost of comparable employerprovided coverage. It’s stable. In a small company with a group plan, if one employee gets diabetes or cancer, insurance costs might very well double the next year. And if there are two catastrophic illnesses,
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you can imagine the financial fallout. The choice is usually this: Stick employees with huge premiums, cancel the insurance, or go out of business. This is not so with individual plans. Because employees are in much larger groups, and if the plan is subsidized, the cost can go up only if household income does, too. It’s portable. In the past, your health insurance was linked to your job. If an employee wanted to change jobs—or had to change jobs—his or her health insurance changed too. Thanks to Obamacare, that’s no longer the case. Now when an employee leaves, the health insurance goes with him or her. It’s permanent. Employers can cancel their group insurance (and when they do, no COBRA is available). With individual health insurance, the employee controls the policy. As long as he pays the monthly premium, overage cannot be canceled. It’s good for the company—which in turn is good for the employees. In the past, crippling health insurance costs have kept employers from hiring new talent. Now, that burden is lifted. Plus, leaders can focus on improving products and services rather than managing health insurance. All of this leads to healthier companies— which leads to happier employees who can stay employed. Finally, it’s virtually mistake-proof. Shopping for individual policies is easy. Federal regulations require all health insurance plans on the exchange to meet a minimum level of coverage. Paul Zane Pilzer is the New York Times best-selling author of 11 books, a former professor at NYU, and has served as an economist in two White House administrations. He is the founder of six companies including Extend Health (1999) and Zane Benefits (2006). Rick Lindquist is president of Zane Benefits, Inc.
Deep Thoughts n If man evolved from monkeys and apes, why do we still have monkeys and apes? Answer: Some folks resist change no matter what you give them. n If you try to fail and succeed, which one is it? n Is pressed duck something run afowl? n Are lawyers being discriminated against by airlines who only allow one carrion at a time? n Leaders push the envelope; losers stay stationary.
Unitherm Food Systems has named Mark Smith as its CEO. Mr. Smith brings extensive experience in business development and leadership, having spent a total of 9 years in commercial banking and private equity and 16 years in leadership roles with Daydots, Inc. and Ecolab, Inc. Smith was instrumental in guiding Daydots through its development, and its ultimate sale to Ecolab, where he worked for 5 years. Mr. Smith will oversee all aspects of daily operations and strategic planning for Unitherm. He holds a BBA in Finance and an MBA, both from Baylor University.
American Airlines is looking to 2015 and beyond with more than $2 billion in investments to give its customers a worldclass travel experience. Taco Bell becomes the first quick service restaurant to launch its mobile ordering app at participating restaurants nationwide for both drivethru and dining room orders. Also, Chickfil-A announced the nationwide launch of its mobile payments platform. The chain is also testing mobile ordering through its app. Marriott earns a 100% perfect ranking on 2015 corporate equality index. Human rights campaign names world’s favorite travel company a “best place to work” for LGBT equality. Open Table, the world’s leading provider of online restaurant reservations and part of the Priceline Group, announced that the
redesigned version of the Open Table site is live and available to all diners. McDonald’s in the U.S. is making nutrition choices fun and easy for families with the introduction of its fresh, whole fruit side option in Kids’ Meals with Cuties clementines from California. Twenty Hilton hotels and resorts properties were honored by the Historic Hotels of America. To qualify for the program, hotels must be at least 50 years old, designated by the U.S. Secretary of the Interior as a National Historic Landmark or listed in or eligible for listing in the National Registry of Historic Places and have historic significance. Dunkin’ Donuts announced the launch of DD Green™, a green building certification program designed to help franchiseesbuild sustainable, energyefficient restaurants.* In conjunction with theannouncement, the company is celebrating the grand opening of a DD Green certified Dunkin’ Donuts restaurant* at 5560 E. 7th Street in Long Beach, California. Aldi was named the low-price grocery leader for the fourth consecutive year in a row, according to a recent consumer survey conducted by Market Force Information, Inc., the world’s leading customer intelligence solutions company.
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Food Industry News® January 2015
Fuji Food Products Announces New Manufacturing Facility in Chicago Fuji Food Products, Inc., a fresh food manufacturing division of Meruelo Group and the largest provider and distributor of pre-packaged sushi in the United States, has announced a new manufacturing facility in South Elgin, Illinois and its expansion in the Midwestern United States. The 40,000 square foot plant located on Schneider Drive will produce and specialize in fresh, refrigerated, and readyto-eat meals serving the Midwest with national distribution capabilities. “Growth and momentum at Fuji has been consistent and continues,” said Joe Marchica, CEO of Fuji Food Products. “We’ve come a long way, beginning as a family business that produced only sushi to regional supermarkets in Southern California, to expanding our business expertise as a fresh food manufacturer serving major supermarket and club chains on a national level. This will be our third owned facility to provide national distribution of our fresh, healthy, organic single-serve and familysize ready-to-eat meals.”
All journeys have secret destinations of which the traveler is unaware.” -Maritn Buber
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2015 Bib Gourmands via The Michelin Guide Chicago Michelin season is officially underway, as the Michelin Guide’s 2015 list of Chicago Bib Gourmands— essentially the Michelin-approved less expensive restaurants—have been revealed. The Michelin Guide describes them as “restaurants that serve two courses and a glass of wine or dessert for $40 or less” and “are the restaurants that the Michelin inspectors frequent themselves.” Some big players made it onto the list this year: Matthias Merges’ A10, Dusek’s, Beverly Kim and Johnny Clark’s Parachute, Carriage House (despite the exit of chef Mark Steuer), The Dawson, Beatrix, Untitled, Table Donkey & Stick, TWO, Herb, and Azzurra are all honored by Michelin for the first time. Some major players also dropped off the list. Mercat a la Planxa, Found, Ada Street, Urban Belly, Juno (which was closed for nearly eight months due to a fire), Antique Taco, Autre Monde, Owen & Engine, Libertad, Gemini Bistro, Q BBQ (in La Grange) and Marion Street Cheese Market were all removed. The possibility always exists that restaurants were left off the Bib Gourmand list because they were bumped up to star status. – Adapted from Eater Chicago
Pest Proofing Your Building Inside and Out
McCloud Services, a leading pest management company servicing Illinois as well as Indiana, Iowa, Kansas, Kentucky, Missouri and Tennessee, encourages food facilities and other structures to take proper precautions against rodents. As temperatures are cool across the country, one of the best ways to prevent pest activity during the winter months is to have an exclusion plan in place as rodent populations continue to rise during the winter months. Aside from being a nuisance, rodents are vectors of a vast array of diseases, such as Salmonella, murine typhus, infectious jaundice, rat-bite fever and the potentially fatal Hantavirus. They can also chew through drywall, insulation, wood and electrical wiring, increasing the potential risk for fires. Here are a few clues that rodents may be present in your structure: 1. Droppings: A trail of rodent droppings is typically found along walls, on top of wall studs or beams, in boxes and in aisles, racks and corners. 2. Gnaw marks: New gnaw marks tend to be rough to the touch and are light colored. 3. Burrows: Inside, rodents often nest in various materials such as insulation, and they are drawn to areas that are dark and secluded. 4. Damaged food packages: House mice and Norway rats will feed on a variety of foods. There are a few things you can do to immediately to protect your facility from being invaded: 1. Begin with a thorough inspection of your facility, both inside and out. When inspecting the outside area, look for any
potential points of entry for mice and rats around doors, poorly sealed pipe and wall junctures or openings on the roof. 2. Doors need to be in good repair and that good repair extends to the timing mechanisms of the doors. Automatic openers should be adjusted such that they remain open long enough for the pedestrian to move safely indoors but not longer than necessary to allow pest entry. Six seconds is a commonly used time frame for doors to remain open once the pedestrian has cleared the electronic sensor. 3. If a door needs to remain open for ventilation purposes, screens should be used to prevent pest entry. Overhead dock door screens are available from a variety of manufacturers. Screens that fit directly on the door track are preferred. 4. Doors should be sufficiently tight enough to seal out rodent pests. You can use a pencil as a tool to determine if a mouse sized rodent can enter through a door opening. 5. Materials to consider for proper pest proofing include Xcluder stainless steel mesh products commonly used by most pest management professionals. Metal meshes can be used to seal holes in walls and floors where mice and rats are moving. 6. Having an added layer of defense can be helpful in preventing problems. Vestibules with an inner and outer door can be helpful as a second line of defense in keeping pests out. Quick or rapid roll up doors can also be beneficial in separating sensitive areas like food packaging and processing from less sensitive areas. 7. Reduce conditions around the exterior of the structure which may attract rodents such as food spills, high vegetation, and poorly maintained exterior storage areas.
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Food Industry News® January 2015
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By Penny Blubaugh “Have Fun ‘til it’s Done,” is the motto for Fannie Schmoe’s, 4613 N Oketo, Harwood Heights, 32 Years of Serving the Food Industry Illinois, a fully-functional bakery nestled in REPAIRS IN: n 3 FULLY INSURED Eisenhower Public Library. In spite of the fact n Steam Tables that it’s located in a highly competitive market RELIABLE n 3 n Shelving n SS Tables (Mariano’s Fresh Market with food bars across n 3 SATISFACTION n Sinks GUARANTEED n Oven Doors the street, and a large retail mall only a mile n Counters away) the inventive brother and sister team of n Fry Baskets KOP Industries n Back Splashes Stephanie Rybandt and Joe Laxner have created Art Kopacek n Kitchen Utensils n Custom Fabrication (630) 930-9516 kopindustries.com a venue that’s been embraced by everyone from and More! school kids to senior citizens. As a member of the local Chamber of Commerce, Fannie Schmoe’s was looking for a place Young male consum- When the father and mother fail, where their business could be engaged and active in the community. That’s exactly what they ers (ages 21-24) are the the potential of the child found when they made Eisenhower Library their biggest beer spenders, is stolen by crime. permanent home. Using their grandmother’s averaging $23 per occa—Phillip Sheldon sion, compared to $16 The hungry dog knows two men: recipes, Stephanie (Fannie) and Joe (Schmoe) bake everything on site. Cinnamon rolls, scones, for all beer-drinking the divine soul who cares for it and cookies and muffins are standard fare, but the consumers. Still, over- the drunkard who abandoned him. caf? is always branching out. They now make all beer consumption is soups and chili and have even roasted a turkey. —Ted Kord down, while wine and Treats from Fannie Schmoe’s make library proInspiration feeds us all. spirits are up. grams even more special for patrons. For the Mini —James Olsen – Source: BeerTAB Report; Technomic, Inc Comic Con they created Wookie cookies and Prin-
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Inspiration
cess Leia buns. Turkey boats with stuffing muffins were whipped up for the Fall Family Fun Fest. The bakery is a stop in October for library Trick or Treat. They cater the Veteran’s Breakfast with mini quiches, and during the winter holidays they join the library and the Salvation Army in Angel Tree gifts for children. In April they donated cookies for 400 to the opening session of LitWorks, the teen lit fest put on in conjunction with Ridgewood High School. Eisenhower patrons say their library has a special vibe. Fannie Schmoe’s just ups the volume on that vibe, gaining comments from patrons that include, “We love Fannie Schmoe’s! We hope it continues to thrive!” and, “Delightful baked goods in the delightful bakery.” The partnership of bakery and library make Eisenhower Public Library a noteworthy anchor for the communities of Norridge and Harwood Heights. –Penny Blubaugh, when not a fan of Fannie Schmoe’s, is author of two YA popular novels: Serendipity Market, which was an Oprah book club pick as well as Blood and Roses.
12/15/14 9:40 AM
Food Industry News® January 2015
The Butcher’s Tap Opens in Southport Corridor
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Creamery in Greenville, Illinois and Hook’s Cheese Company in Mineral Point, Wisconsin for their cheeses, Hoosier Grassfed Beef in Attica, Indiana for their beef, Bane Family Meats in Sidney, Illinois for their chicken and Meyer Farms in Wauconda, Illinois for their herbs and vegetables. These m e r chants are health conscious, believe in minimal processing, and do not use genetically modified organisms (GMO). The Butcher’s Tap fare is comprised of signature
527 S. Wells St., Chicago, IL 60607 • 45 S. Washington St., Hinsdale, IL 60521
deli sandwiches, butcher boards, grass-fed burgers, free-range chicken and other sides and appetizers, all in ample portions, befitting a proper butcher’s tap. The menu has been designed by consulting chef and Certified Cicerone®, Todd Davies, known for his Hoppy Chef and Beer Infused Foods enterprises. With over 20 years of experience, Davies excels at creating menus which pair well with vast selections of craft and specialty beers. For more info, visit thebutcherstap. com
sleep
When you snooze, you lose: We all know what a night owl is, someone who stays up late after normal hours, but did you know the term for someone who’s always up and attentive before anyone else? The term “early bird” was derived from the original term for super-early, outgoing people: larks, which are rare: only .5% of the population.
outsourcing for positive Cash flow in Bars and night Clubs Everyone in the Nightlife and Entertainment Industry has asked themselves, “How do I increase my profit margin and decrease liability?” Many have not explored the option of outsourcing certain tasks, such as Security. For one, with a reputable established Security Firm, one gets to pass the challenges of scheduling, hiring, and worrying about the lasting effect of lawsuits due to “Bouncer Malpractice”. From a monetary stand point, businesses save revenue by not running payroll for extra employees, especially if the payroll service charges per employee. This includes the cost associated with insuring and supplying training materials to the staff. Benefits and duties of hiring an outside company to protect yoru venue and your guests: • Monitoring the alcohol consumption and distribution of the staff and guest. • Constant Vigilant eyes on the Venue • Property Preservation • Guest and Employee Safety Patrol • Planned Protocols and response to a vast majority of situations • Insured to lift the liability from the Venue. • Trained and prepared professionals • Discreet problem and conflict resolution • Welcoming Presence and Good Guest relations • Familiarity of Nightlife and Entertainment Industry Law • Fast and efficient documentation and incident reporting • Well groomed/sharp Security Professionals • Flexibility and Accountability for any given task. They Protect, You Manage
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with a renewal term upon “good faith ne- Beat The Minimum Wage Bacon Wars: Unitherm Taste gotiation.” During that time, UnithermChange Increase With Made-FromCanHormel You Spot The Fake Bill? Sues for Patent claims they turned away business from of Chicago is back in the hands of the The Taste Unitherm Food Systems, manufacturer Scratch Captain Ken’s MoneyCop Can other companies interested Chicago in the process. Department of Cultural Affairs after a Captain Ken’s Foods founder Ken Freiberg, of food processing equipment has filed a The suit claims that unbeknownst and smaller, lackluster version under the direction of A Scan! a fire fighter Captain at Station 14 in St. Paul, lawsuit With in the United States District Court the Chicago District. With down the consent of Unitherm, Hormel Park Minnesota perfected hisattendance signature, made from in Hormel Foods – Minnesota Fits onagainst a keychain – Cor- without indetails 2011, and no help from incidents with roving disclosed certain confidential of the
scratch recipe oven-baked beans with bacon at poration and Hormel Save 30% Call Food Now!Corporate Ser- process to a competitor. Hormel gangstook and seating, Taste will im-lack theof fireadequate station house. Ken’sthe oven-baked beans vices. According to the Minnesota Litiga(888) 661-3387 undergo a facelift and change of dates. mediate action to remedy the disclosure, became so popular that Ken tor, the core of the complaint is a dispute www.chicagomoneycop.com The 2012 Taste will run Wednesday, July retired from the fire11th departaccording to the suit. over a unique Clients cookinginclude: process Shell, that “cracks PayLess, Universal, throughfiled Saturday, July 15th. ment. He started Captain On January 11, 2008 Unitherm Bars, C-Stores & Distributors the code” onBank how oftoAmerica, create pre-cooked Ken’scity Foodsfestivals at the ageinof 55 Insliced addition for a patent for the pre-cooked ba- to the Taste, other sliced bacon that looks pan-fried. years old. clude: con process. The application was published The suit alleges that Unitherm developed store delis and 29th Annual Chicago Blues Festival,Grocery June 8-10 a unique process for preparing pre-cooked by the U.S. Patent Office on July 6, 2009. restaurant demand for Ken’s famous made from 54th Annual Chicago Air and Water Show, August 18-19 sliced bacon using continuously fed spiral ov- However, the competitor also filed a patent scratch oven-baked beans grew. Operators and 34th Annual Chicago Jazz Festival, August 30-Sept 2 ens and super-heated vapor to fully cook ba- application on October 24, 2008, which restaurants say Captain Ken’s Oven - Baked 14th Annual World Music Festival, September 13-20 con that resembles a pan-fried product – only included confidential information that had Beans are the best oven-baked beans in the USA. After almost 50 years in business, their product to have confidential information about the been disclosed to them by Hormel. On April 1, 2010 Hormel announced line has grown to include many homemade from process disclosed by Hormel to a competitor Volkswagen has stopped that the project was not producing a viable scratch products.pestering employees with and then later used without the authorization after-hours e-mails, a growing complaint in the Captain Ken’s Foods product line workincludes of Unitherm by Hormel to create its product result and was terminating the agreement. place. Chili recipes that are all natural ingredients, In the suit, Unitherm claims that Hormel “BACON 1, perfectly cooked bacon.” Volkswagenlow hadsodium its Blackberry servers stopingredients, sending and no fillers, artificial The suit alleges that the two companies, led them to believe they had no further e-mails to some off-duty employees who had comMSG, preservatives or food coloring. Many of which have an extensive working relation- interest in pursuing the spiral oven design plained. The company stops sending messages 30 mintheir products are gluten free. Products include sliced bacon. ship together, met in June of 2007 to dis- for producing pre-cookedutes after the end employees' and resumes Taco of Meat, Macaronishifts & Cheese, Macaroni30& filed for its cuss Unitherm’s new process. Hormel then Sixteen weeks later, Hormel minutes before the next shift starts, the BBC reported. Monterey Jack Cheese, Chicken Pot Pie Fillthey entered into a confidential non-disclosure own patent. According to Unitherm, Volkswagening, is not in hearing from employees Tateralone Tot Casserole, BBQ Baked Beans with was planning agreement to facilitate the sharing of the later discovered the company who feel theirSmoked employer is infringing theirBeans personal Pulled Pork, BakedonApple with on marketing and selling products includdetails and also later agreed to a Joint Detime with after-hours e-mails. Legally, theBean issueCasserole” of conPecans, Gramma D’s “Three ing the company’s “BACON 1, perfectly tacting employees on work dangerously in-using velopment Agreement. plus many more.matters They also make products fringes on privacy and uncompensated labor.under their is derived sustainable Grass Fed Beef packed As part of that agreement, Hormel cooked bacon” product that A VW spokesman said, "It has a poor impact Minnesota Prairies label. Each productonis an fully granted Unitherm a 5-year exclusive right from the process using spiral ovens. individual's well-being. I think that one has to patrol cooked then flash frozen. All you need to do is Unitherm is seeking monetary damages to sell goods and services to Hormel requite carefully the borderline between work and nonheat and serve. See his ad on page 28 garding the pre-cooked bacon process, and equitable relief. work.” –UPI
VW Ends After-Hours Work Email
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Fueled by lower gas prices, Data released by United restaurant operators reported Van Lines, a moving comhigher same-store sales and cuspany, reports that Illinois tomer trafficJersey levels. tied for the and New A majority of restaurant highest number of cus-operators expect sales to rise in tomers whotheir were moving the months ahead. Fifty-two perout-of-state. centThe of restaurant suburbanoperators St. Louis-expect to company, have higheraccording sales in six based to an AP report, tracks inmonths (compared to the same terstate migration patterns period in the previous year), up each40 year dating back to from percent who reported 1977, providing data so acsimilarly last month. Meanwhile, curate that many financial only 6 percent of restaurant opfirms and real estate comerators expect their sales volpanies use it. ume in six months to be lower A spokeswoman for the than it was during the same pecompany told CBS St. Louis riod the previous year.of the thatinover 60 percent Restaurant business operators in areIllialso company's somewhat more individuals optimistic about nois involved or the direction of the economy. businesses who were leavThirty-five percent restaurant ing the state. Sheofdescribed operators said as they expectbig" ecothat number "pretty -most states, she noted, nomic conditions to improve in hover between 5020 and 60 six months, up from percent percent. last month and the highest level Illinois seen in more thanhas twoalso years. Only 8 growing numbers of peopercent expect economic conple leaving the state each ditions to worse in six months, year since the company while the remaining 57 percent began conducting its study, expect economic conditions in according to CBS. six According months to beto about Foxthe same as they are now. For that the 14th Chicago, the states consecutive a majorwere homemonth, to the highest ity of restaurant operators said influx of new residents they planning wereare located infor thecapital Southexpenditures the months ahead. and West in-- the Carolinas, Arkansas,percent Texas,ofOregon Fifty-nine restaurant and Nevada -and the operators plan to make aDiscapitrict of Columbia. tal expenditure for equipment, Companies leaving the expansion or remodeling in the state of Illinois has been a next six months, up from 53 perhot-button issue since large cent who reported similarly last corporations Sears Holdmonth. ings Corp. and CME Group, The RPI is based on the rethe operator of the Chicago sponses to theExchange National RestauMercantile rant Association’s threatened to moveRestaurant to Industry Trackingthem Survey, which states offering a betister fielded monthly among restautax deal. Democratic rant nationwide Gov.operators Pat Quinn and theon a variety of indicators including state legislature responded by approving tax breaks for sales, traffic, labor and capital both companies that are exexpenditures. pected to cost the state $330 million. –Huffington Post 12/15/14 9:40 AM
Food Industry News® January 2015
Tech Use in Restaurants is The New Standard More than a third of consumers say they are more likely to use technology-related options in restaurants now than two years ago. In addition, a significant number use their smartphones to interact with restaurants on a regular basis, such as ordering delivery, redeeming rewards and paying for meals. Overall, 70 percent of consumers say they own or regularly use a smartphone or tablet computer. Usage and ownership is common among younger consumers at 90 percent of 18-34-year-olds and 89 percent of 35-44-year-olds. Among those consumers, onethird (32 percent) said they would use a smartphone app to pay their check instead of using cash or debit/credit card if offered. The NRA asked consumers who said they are not using technology options more often why they aren’t using them more. Half of consumers said it is simply because they prefer dealing with people. This is particularly notable among younger consumers, where 61 percent of 18-34-year-olds gave this as a reason, while only 42 percent of those 65+ agreed. In addition, fifteen percent say they don’t use these options more often because they don’t know how, 12 percent say the restaurants they typically patronize don’t offer those options, and five percent say they don’t use tech options because they don’t trust them to work correctly. A majority of smartphone owners say they use their devices for several restaurant-related tasks at least a few times per year, such as to looking up basic information about a restaurant (location and hours of operation, for example), viewing menus, reading online reviews, using rewards and special deals, and ordering takeout or delivery on restaurant-branded apps. Half also say they look up nutrition information on their devices several times per year, and one-quarter use their phones to pay for meals at that frequency.
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Craft Beverages Not Just for Beer PepsiCo and other beverage brands are hoping to capitalize on the the “craft” movement, which translated into a major sales boost for beer brands. The company’s new Caleb’s Kola puts a handcrafted spin on cola, which has been struggling to keep up with other soda varieties. “Everyone is looking for some way to make colas appealing to the millennial demographic,” said Jonas Feliciano, an analyst at Euromonitor International. – Adapted from Bloomberg
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Restaurants, grocery stores, movie theaters and other establishments that offer foodservice are the target of new menu labeling rules released by the FDA, which will require that menus include detailed information on calorie counts. Restaurants with at least 20 locations will have one year to begin displaying calorie counts. – Adapted from The Wall Street Journal
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COMING MARCH 2015: The 2015/2016 Pocket Buyer’s Directory For the Chicagoland Food Industry Distributed to Food Industry News Subscribers Circulated to THOUSANDS of New and Existing Locations A Valuable Buying Reference Saved For Years Ad Prices Include 1 Year of the Monthly HOT LEADS REPORT of New Openings
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jan 33-40.indd 39
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12/15/14 9:40 AM
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Grease Exhaust Systems: Part 3
What to look for in a kitchen exhaust cleaning (KEC) vendor By Don Pfleiderer- President, Enviromatic Corporation of America, Inc. Lets look at proper procedures and some red flags when choosing a proper KEC vendor. The first step for a proper cleaning job starts with the bid/survey of the system. This is your first indication of the competancy of a KEC vendor. Bids/Surveys should never be done by phone without someone phycially viewing the systems. Viewing and surveying the exhaut system(s) are needed to check layout, logistics, current compliance, buildup of grease, roof layout, fans conditons, and proper access. The bid and survey should clearly describe the entire system including locations of access plates, any leaks that were witnessed, roof condition, fan condition, accessibilty, estimate time needed to complete the cleaning, any extra costs associated with an initial cleaning if needed, obvious compliance issues, and recommended scheduling frequenHow To Submit Your Ad For Publication cies. When a KEC company The way your ad appears on the web and on print are two very differsurveying the systems does ent things, but easily changed up to work both ways if you’re aware of not accurately describe the requirements: system(s) and scope of work, that should immediatn PDFX/1-A 2001 is the most preferred file format - the SWOP Inly raise your first red flag. At the start of the bid produstry Standard- for the printing industry. (See General File Guidelines) n Only send single page PDFs for each page uploaded. Each PDF cess, check the credentials of the person surveying File should be named to be easily identified to your business (joeshot- your system. We recommend that the person doing dogs_jan2015.pdf ). Codes and generic file names spell “lost” among the survey carry a minimum of at least an IKECA CESC (certified exhaust system hundreds of files. Unidentified files may be rejected as spam. cleaner) certification or preferably n PDFs must be flattened (no layers or surprises). n Do not use web or “homebrew”fonts. Only use printer fonts such the IKECA CESI (inspector) ceras: Type1, Open Type, True Type, etc. Any other type of font is unpre- tification. Non certified personell should raise your second red flag. dictable and likely will be replaced by a system font. n The default minimum image resolution thresholds for images is Using a certified person also elim300 dpi (dots per inch). That’s significantly higher than web standard inates many excuses stemming 75 dpi, RGB. Files uploaded with image resolutions below 300 dpi will from lack of knowledge. These generate poor images. certifications show that the pern Do not send RGB based files; Magazines use CMYK. son has demonstrated knowledge n SPOT COLOR (Pantone of the standards and codes perPMS) constitutes a 5th color will taining to grease exhuast vent sysbe charged more. tems.. If the KEC vendor states n Bleeds and trim need to be there are inaccessible areas, you Meirtran is a Meirtran is a providclearly defined. must take immediate action and provider of more than er of more than 750 nATMs Do innot upload files in a have additional access installed to 750 ATMs in northern northern compressed folderwith (zip/sit). Illinois, working with Illinois, working meet NFPA96 standards. Anothn brands Flightcheck your ad, and all brands of ATMs. all of ATMs. er huge red flag is KEC vendors don’t In pass a virus.to In addition to stand addition cleaning your exhaust system, but nstand Last, alone units, aloneunless units, you know state they cleaned “accesible areas” marketing design, your ad we also sell and install we also and sell and only. Companies not cleaning all will always miss something eswall mounted and install wall mounted sential. Don’t ATMs. risk your mes- areas use this claus to attempt to drive-up ATMs. and drive-up “Cover their rear” in case of a sage to an Make amateur; consult Make an ATM your an ATM your the publication. like catastrophic fire. DO NOT ALnext great profit center. next Top greatmagazines profit center. FoodCall Industry News President: have ex- LOW THIS!! Once the restauCall Mike Boyd, President: Mike Boyd, perts ready to help you create a rants are notified that there were inaccessible areas, these KEC venresponse-friendly ad.
737
dors feel they are “off the hook” on properly cleaning your system. In many of these cases, very little of the system actually gets cleaned. I call it their “get out of jail free card”. Set a strict standard that each and every company should be following and make sure the inaccessible areas are taken care of immediately! NFPA96 states that all combustible material is to be removed by a certified KEC company!! That means all the grease down to the metal. Red flag #3 is to what I believe is the biggest lie in the industry. An unscrupulous company will state, “we will get it next time” or “we will get a little more out each time.” Catching up rarely ever happens as grease is actually harder to clean the older it gets. It “cures” onto the metal. It is simply an excuse to not properly clean the system. Remember that these companies make more money the faster the crews can get out of a job, If they can skip large areas of the duct, they can make huge profits at the restaurant’s, properties owner’s, and insurance company’s expense. The red flag is shown in picture #1. It shows a system that was “certified clean.” You can see what could have happened if the access plate had not been removed and this system had not been inspected. Large areas have been missed for years and someone simply scraped what they could reach or what they deemed accessible. Looking up a typical system that was also supposedly just cleaned, you can clearly see the lines where the cleaning stopped. What should we see in a proper cleaning? “Before” and “after” photos of ductwork. You need your own baseline pictures of all of the systems to compare and verify the pictures you receive are actually of the systems that were supposed to be done. “Before overview” pictures of the roof area will also help in detecting rooftop grease buildup, fan hinge problems, wiring problems, etc. In progress pictures on large projects that take several days are also helpful in following the cleaning companies progress. Set up a clear place for your pictures to be sent so you can view them. Make sure they are large enough and clear enough for you to tell what is going on. Close ups of ductwork and angle shots hiding areas are not acceptable. n
#1
ents in ATM Placements in ations Qualified Locations
esident:
Food Industry News® January 2015
www.foodindustrynews.com
800-382-5737
jan 33-40.indd 40
ATM Placements in Qualified Locations
800-382-5737
12/15/14 9:40 AM
Food Industry News® January 2015
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Page 41
DIRECTORY ACCOUNTANTS
BAR SUPPLIES
CLEANING PRODUCTS
ETHNIC FOODS Kikkoman Sales USA .........................
Baker Tilly ..........................................
312-729-8100
Ramar Supply Co............................... Page 39 708-233-0808
SuperClean ........................................
SS&G .................................................
847-824-4006
BASSET TRAINER CERTIFICATION
CO-PACKERS
CPB Consulting.................................. Page 10 847-884-2277
T F Processors................................... Page 20 847-709-2600
Chicago Fooservice Marketing Club ..
847-699-3300
BATCH FREEZERS
COFFEE & TEA
FACILITY MAINTENANCE
ADVERTISING Food Industry News ........................... AIR CONDITIONING-SYSTEMS CLEANING Olympia Maintenance ........................
Kool Technologies .............................. 708-344-0344
AIR FILTERS-SALES & SERVICE
630-483-2256
Chicago Coffees & Teas ....................
BEER DISTRIBUTORS
COFFEE HOUSE PRODUCTS
Louis Glunz Beer ............................... Page 11 847-676-9500
Chicago Coffees & Teas ....................
Averus ................................................
800-393-8287
BOOTHS
COFFEE ROASTERS
Olympia Maintenance ........................
708-344-0344
Chicago Booth ................................... Page 29 773-378-8400
Java Mania Coffee Roaster ...............
Waco Manufacturing ..........................
COFFEE-GOURMET & SPECIALTY
ARCHITECTS Dearborn Architects ...........................
312-939-3838
Sarfatty Associates ............................
847-920-1100
312-733-0054
BOOTHS-UPHOLSTERERS
Chicago Coffees & Teas ....................
Chicago Booth ................................... Page 29 773-378-8400
847-361-0289
EVENTS
773-252-7000
FANS-VENTILATING & EXHAUST 773-252-7000
AWR Welding .....................................
815-885-4661
Faucet Shoppe The ........................... Page 24 773-478-3890 FILTERS-EXHAUST SYSTEMS
773-252-7000
Averus ................................................
800-393-8287 708-344-0344
Olympia Maintenance ........................
$3.95 Coffee ......................................
847-671-9600
FIRE ALARM REPAIR & TESTING
Gonnella Baking Co ........................... Page 22 312-733-2020
Java Mania Coffee Roaster ...............
815-885-4661
Valley Fire Protection .........................
ASSOCIATIONS
IL Mulino di Valenzano Bakery ........... Page 14 773-934-1625
COLD STORAGE
Illinois Restaurant Association ........... Page 27 312-787-4000
Zapp’s Dancing Grains ...................... Page 32 847-834-0479
Perishable Distribution Solutions .......
Biondillo/Today’s Temptations ............
630-954-1244
773-491-5353
FAUCETS
COFFEE-WHOLESALE
Kikkoman Sales USA .........................
630-561-8371
CLM Midwest ..................................... Page 28 708-456-7777
BREAD & ROLLS
ASIAN FOOD PRODUCTS
630-954-1244
630-761-3168
FIRE SUPRESSION SYSTEMS 888-491-1641
Averus ................................................
800-393-8287
CONCESSION EQUIPMENT & SUPPLIES
FIRE-EXTINGUISHERS
ATM MACHINES
BUTTER-CLARIFIED
Gold Medal Products ......................... Page 24 800-767-5352
Averus ................................................
800-393-8287
Meirtran ATM...................................... Page 40 800-382-5737
Danish Maid Butter Co ....................... Page 14 773-731-8787
CONSULTING & DESIGN
Henrichsen Fire & Safety Equip .........
800-373-9714
ATTORNEYS
BUTTER-PREPORTIONED-WHIPPED
A D E Foodservice Equipment ...........
Danish Maid Butter Co ....................... Page 14 773-731-8787
COOLERS & FREEZERS
AUCTIONEERS
CABLE TV-SALES & INSTALLATION
Fogel Factory Direct/UFFB ................
Bob King Auctions .............................. Page 26 847-458-0500
Prime Time Sports .............................
AWARDS
Randolph Fulton Market Assoc ..........
Tabahi Law .........................................
Classic Design Awards ......................
312-458-0789
847-260-8182
847-470-0855
AWNINGS & CANOPYS
Sexton Complete Care....................... Page 10 847-827-1188
CORPORATE GIFTS
Customcrete LLC ...............................
CASH & CARRY OUTLETS
Vienna Beef ....................................... Page 33 773-278-7800
FOOD BROKERS
Schmaus Cash Register & POS ........
800-968-6525 847-675-6066
CATERING-VEHICLES
Gerhard’s European Desserts ........... Page 15 847-234-0023
DCI Central ........................................ Page 13 800-468-7478
Gonnella Baking Co ........................... Page 22 312-733-2020
CEILING CLEANING
IL Mulino di Valenzano Bakery ........... Page 14 773-934-1625
Chicago Ceiling Care .........................
Zapp’s Dancing Grains ...................... Page 32 847-834-0479
CHAIR/BARSTOOL REPAIRS
Biondillo/Today’s Temptations ............
773-921-8282
Restaurant Chair Repair ....................
JR Dessert Bakery .............................
773-465-6733
CHAIRS-COMMERCIAL
708-233-6900 630-424-0424
BAKERY EQUIPMENT
Chicago Booth ................................... Page 29 773-378-8400
Leach Food Equipment Dist............... Page 03 815-712-7707
John Manson & Associates ................
773-278-8280
BAKERY EQUIPMENT-NEW & USED
Waco Manufacturing ..........................
312-733-0054
847-357-9303
CHARCOAL
847-357-9303
CHEESECAKES
Charcoal Supply Company ................
312-642-5538
BAKERY-PRODUCTS
Eli’s Cheesecakes.............................. Page 21 773-736-3417
Instantwhip Chicago........................... Page 16 800-933-2500
CHEMICALS
BANNERS & POSTERS
Lee’s Chemical Solutions................... Page 04 844-550-5337
Accurate Printing................................
708-824-0058
FLOOR MAINTENANCE FLOORS-SALES & REPAIRS
847-637-3500
BAKERS-WHOLESALE
Bake Tech ..........................................
847-616-0711
847-322-9185
Vienna Beef ....................................... Page 33 773-278-7800
GFS Marketplace ...............................
BAKERY EQUIPMENT-SERVICE & REPAIR
Affirmed Medical Service ...................
CARPET, RUG & UPHOLSTERY CLEANING
CASH REGISTERS & SUPPLIES
Bake Tech ..........................................
FIRST AID-EQUIPMENT & SUPPLIES
Sexton Complete Care....................... Page 10 847-827-1188
Chesterfield Awnings ......................... Page 14 312-666-0400 630-458-1152
630-628-0811
CORNED BEEF-FRESH
BAGS-CUSTOM PRINTED Bulldog Packaging .............................
773-921-8282
CHICKEN-PROGRAMS
DAIRY-PRODUCTS
Lazza Food Service Brokerage..........
Instantwhip Chicago........................... Page 16 800-933-2500
FOOD DISTRIBUTORS
DELIVERY SERVICE Chicago Messenger Service .............. Page 12 312-666-6800 DELIVERY-VEHICLES DCI Central ........................................ Page 13 800-468-7478 DESSERTS Algelato Chicago ................................ Page 27 847-455-5355 Eli’s Cheesecakes.............................. Page 21 773-736-3417 Gerhard’s European Desserts ........... Page 15 847-234-0023 DIRECTV BKS Enterprises.................................
847-352-1118
Prime Time Sports .............................
847-637-3500
DISHWASHER-LEASING & RENTAL Lee’s Chemical Solutions................... Page 04 844-550-5337 Cintas Corporation .............................
630-543-3666
DISPOSABLES Quill.com ............................................ Page 11 847-876-4115 DISTRIBUTOR SALES REPS Jeff Goworowski.................................
312-738-1111
847-651-9699 847-322-8893
Christ Panos Foods ........................... Page 06 312-421-6100 Devanco Foods .................................. Page 09 847-228-7070 Tec Foods Inc..................................... Page 20 773-638-5310 Anichini Brothers ................................
312-644-8004
PFG/Fox River Foods ........................
630-896-1991
FOOD EQUIPMENT Bob King Auctions .............................. Page 26 847-458-0500 Gold Medal Products ......................... Page 24 800-767-5352 FOOD PHOTOGRAPHY Al MacDonald Photography ...............
630-283-0038
FOOD PROCESSING EQUIP SALES & SERVICE LPS Corp ...........................................
847-451-2222
FOOD PRODUCTS Soupbase.com ................................... Page 19 216-381-9916 Tec Foods Inc..................................... Page 20 773-638-5310 GFS Marketplace ...............................
800-968-6525
FOOD PRODUCTS-PREPARED Captain Ken’s Foods.......................... Page 28 800-510-3811 FOOD SAFETY TRAINING
BAR & NIGHTCLUB SECURITY
FSI/Foodservice Solutions .................
Extrity LLC ......................................... Page 29 773-501-3203
CHILI
BAR SPOTTING/HOSPITALITY SECURITY
Captain Ken’s Foods.......................... Page 28 800-510-3811
Enviromatic Corporation of America .. Page 18 847-729-8000 800-393-8287
FOODSERVICE EQUIPMENT
708-344-0344
Leach Food Equipment Dist............... Page 03 815-712-7707
847-719-6088
DUCT CLEANING
Chicago Hospitality Training ..............
847-275-2636
Food Industry Training .......................
630-690-3818
CIGARS
Averus ................................................
BAR STOOLS
Pacific Cigar Company ...................... Page 40 630-972-1189
Olympia Maintenance ........................
Chicago Booth ................................... Page 29 773-378-8400
CLASSIFIED ADVERTISING
ELECTRICAL REPAIR & MAINTENANCE
March Quality Used & New Equip...... Page 13 800-210-5895
Waco Manufacturing ..........................
Food Industry News ...........................
Mackay Heating & Mechanical........... Page 39 847-381-0448
Thunderbird Food Machinery ............. Page 19 866-451-1668
Petritis Group Inc IL Lic 117001002 ...
jan 41-48.indd 41
847-705-6619
312-733-0054
847-699-3300
12/12/14 11:30 AM
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Food Industry News® January 2015
www.foodindustrynews.com
NAME-PLATES & TAGS
Zepole Restaurant Supply ................. Page 17 630-783-1239
HEATING & AIR CONDITIONER SERVICE & REP
ITALIAN SAUSAGE
Losurdo Inc ........................................
Mackay Heating & Mechanical........... Page 39 847-381-0448
Devanco Foods .................................. Page 09 847-228-7070
Classic Design Awards ......................
Anichini Brothers ................................
OFFICE SUPPLIES
630-833-2828
FOODSERVICE EQUIPMENT-REPAIR
Mechanical 24 ....................................
Mackay Heating & Mechanical........... Page 39 847-381-0448
HOOD & DUCT SYSTEMS
Bake Tech ..........................................
847-357-9303
AWR Welding .....................................
CSI - Coker Service Inc .....................
888-908-5600
Cobblestone Ovens ...........................
847-635-0172
FOODSERVICE- LAYOUT & DESIGN
Quill.com ............................................ Page 11 847-876-4115
Ramar Supply Co............................... Page 39 708-233-0808
OIL & SHORTENING
HOOD & EXHAUST-CLEANING
JAPANESE-FOOD PRODUCTS
Columbus Vegetable Oils................... Page 48 773-265-6500
Enviromatic Corporation of America .. Page 18 847-729-8000
Kikkoman Sales USA .........................
Averus ................................................
800-393-8287
JUICERS-FRUIT & VEGETABLES
708-344-0344
Berkel Midwest...................................
630-628-0811
Olympia Maintenance ........................
Losurdo Inc ........................................
630-833-2828
HOOD & EXHAUST-SYSTEMS
Sarfatty Associates ............................
847-920-1100
Belvin/J&F Sheet Metal Co ................
888-908-5600
Cobblestone Ovens ...........................
847-635-0172
FOODSERVICE-SUPPLIES Ramar Supply Co............................... Page 39 708-233-0808 GFS Marketplace ...............................
800-968-6525
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 Algelato Chicago ................................ Page 27 847-455-5355 Palazzolo’s Artisan Dairy ................... Page 24 269-561-2000 GELATO EQUIPMENT & SUPPLIES Palazzolo’s Artisan Dairy ................... Page 24 269-561-2000 Kool Technologies ..............................
630-483-2256
GIARDINERA V Formusa Company .........................
312-421-0485
GLYCOL REFRIGERATION SYSTEM & REPAIR Mackay Heating & Mechanical........... Page 39 847-381-0448 GOURMET-FOOD PRODUCTS Chicago Importing Company .............
800-828-7983
GREASE REMOVAL SERVICE Hopkins Grease Company .................
877-404-7327
Kaluzny Bros Inc ................................
815-744-1453
Mahoney Environmental ....................
800-892-9392
GREASE TRAP PUMPING SERVICE Tierra Environmental.......................... Page 08 888-551-1998 Hopkins Grease Company .................
877-404-7327
Kaluzny Bros Inc ................................
815-744-1453
GREASE TRAPS SERVICE & CONSULTING Mahoney Environmental ....................
773-491-5353
312-666-5222
HOOD SYSTEMS-FIRE
CSI - Coker Service Inc .....................
800-892-9392
GREASE-EXHAUST CLEANING Enviromatic Corporation of America .. Page 18 847-729-8000
312-644-8004
JANITOR-SUPPLIES
A D E Foodservice Equipment ...........
FOODSERVICE-EQUIPMENT PARTS
847-987-9738
847-470-0855
630-954-1244
OIL FILTRATION DEVICES Vito AG ............................................... Page 15 847-859-0398
800-921-9151
OILS & FATS-COOKING
KITCHEN-EXHAUST SYSTEMS/CLEANING
Columbus Vegetable Oils................... Page 48 773-265-6500
Enviromatic Corporation of America .. Page 18 847-729-8000
OILS & VINEGAR
Averus ................................................
Averus ................................................
800-393-8287
Olympia Maintenance ........................
Henrichsen Fire & Safety Equip .........
800-373-9714
KNIFE-SHARPENING SERVICE
800-393-8287
Pastorelli Foods ................................. Page 03 800-SOS-AUCY
708-344-0344
OILS-COOKING/BULK Columbus Vegetable Oils................... Page 48 773-265-6500
HOT DOGS
Cozzini Inc .........................................
888-846-7785
OLIVE OILS
Vienna Beef ....................................... Page 33 773-278-7800
Maestranzi Brothers ...........................
708-867-7323
Columbus Vegetable Oils................... Page 48 773-265-6500
Crawford Sausage .............................
773-277-3095
LAMB-WHOLESALE
Red Hot Chicago................................
800-249-5226
Allen Brothers Meats..........................
ORGANIC FOODS 773-890-5100
Pastorelli Foods ................................. Page 03 800-SOS-AUCY
ICE CREAM
LANDSCAPING
Biondillo/Today’s Temptations ............
Algelato Chicago ................................ Page 27 847-455-5355
CLM Midwest ..................................... Page 28 708-456-7777
OUTDOOR FURNITURE
Homer’s Gourmet Ice Cream ............. Page 23 847-251-0477
LINEN SUPPLY & RENTAL SERVICE
John Manson & Associates ................
Instantwhip Chicago........................... Page 16 800-933-2500
Cosmopolitan Textile ..........................
773-254-6100
Palazzolo’s Artisan Dairy ................... Page 24 269-561-2000
De Normandie Linen ..........................
773-731-8010
Mackay Heating & Mechanical........... Page 39 847-381-0448
Chocolate Shoppe Ice Cream ............
Mickey’s Linen ...................................
773-545-7211
OVENS-SALES & SERVICE
Valley Linen Supply............................
630-897-4474
Cobblestone Ovens ...........................
608-221-8640
ICE CREAM-EQUIPMENT & SUPPLY Kool Technologies ..............................
630-483-2256
OVEN REPAIR & MAINTENANCE
847-836-0194
PAINTING & HANDYMAN SERVICES
ICE MACHINES-SALES-RENTAL OR LEASING
Northern Illinois Insurance ................. Page 07 815-226-9353
Schubert Painting...............................
Empire Cooler Service .......................
LIQUOR-WHOLESALE
PANCAKE-BATTER & MIX
847-451-2222 312-733-3900
ICE-MAKING EQUIPMENT/REPAIR & SERVICE
Peerless Liquors ................................
Mackay Heating & Mechanical........... Page 39 847-381-0448
LOGISTICS COMPANIES
847-635-0172
Sunshine Supply Company................ Page 04 773-927-2828
LIQUOR LIABILITY/AUTO/UMBRELLA
LPS Corp ...........................................
773-278-8280
PACKAGING
LIQUOR CONTROL SYSTEMS LCSI, Inc ............................................
ICE MACHINES SALES & LEASING
773-921-8282
773-378-3908
Tec Foods Inc..................................... Page 20 773-638-5310 Gust John Foods & Products Corp ....
630-879-8700
PAPER-PRODUCTS
ICE-SCULPTURE
Perishable Distribution Solutions .......
AAA Nadeau’s Ice Sculptures ............
MEAT PROCESSING EQUIP SALES & SERVICE
Ramar Supply Co............................... Page 39 708-233-0808
INSURANCE
Berkel Midwest...................................
800-921-9151
PARTY-FAVORS & SUPPLIES
Heil & Kay Insurance Agency............. Page 26 847-259-1421
LPS Corp ...........................................
847-451-2222
Ramar Supply Co............................... Page 39 708-233-0808
Jos Cacciatore & Company ............... Page 16 312-259-8200
MEAT-SMOKED
Northern Illinois Insurance ................. Page 07 815-226-9353
Nueske Applewood Smoked Meats ...
Caro Insurance Services....................
708-745-5031
MEAT-WHOLESALE
PASTRIES-WHOLESALE
Clermont Specialty Managers ............
800-504-7012
Buedel Fine Meats & Provisions ........ Page 16 708-496-3500
Gerhard’s European Desserts ........... Page 15 847-234-0023
Concklin Insurance Agency................
630-268-1600
Devanco Foods .................................. Page 09 847-228-7070
PATIO HEATERS
ISU Northwest Insurance Services ....
888-366-3467
Allen Brothers Meats..........................
773-890-5100
TNG Industries ...................................
The Horton Group ..............................
312-917-8610
Anichini Brothers ................................
312-644-8004
PATTY MACHINES/FOOD FORMERS
708-366-3333
INSURANCE SERVICES
MEDICAL SUPPLIES
Northern Illinois Insurance ................. Page 07 815-226-9353
Affirmed Medical Service ...................
Clermont Specialty Managers ............
800-504-7012
MENUS-CUSTOM PRINTED
Farmers Insurance-Mark Holihan ......
847-823-6800
Accurate Printing................................
888-491-1641
847-606-9660
PASTA-FRESH AND FROZEN 800-382-2266
Pastafresh Home Made Pasta ...........
Berkel Midwest................................... 847-322-9185
773-745-5888
708-449-1100 800-921-9151
PAYROLL SERVICE Payville Usa The Hero’s of Payroll..... Page 04 630-366-2600
708-824-0058
PEANUTS
Averus ................................................
800-393-8287
Olympia Maintenance ........................
708-344-0344
INSURANCE-INDUSTRIAL & COMMERCIAL
MILK
Mellos Snacks .................................... Page 08 773-772-8911
Jos Cacciatore & Company ............... Page 37 312-264-6055
Instantwhip Chicago........................... Page 16 800-933-2500
PEST CONTROL/PEST ELIMINATION
773-735-2250
INTERIOR DESIGNERS
MURALS-INTERIOR CUSTOM
Mc Cloud Services .............................
800-332-7805
GYROS
Sarfatty Associates ............................
MEK Design .......................................
Presto X Pest Control ........................
888-627-5772
Devanco Foods .................................. Page 09 847-228-7070
ITALIAN BEEF
MYSTERY SHOPPING/HOSPITALITY SECURITY
PHOTOGRAPHY
Olympia Foods ...................................
Devanco Foods .................................. Page 09 847-228-7070
Petritis Group Inc IL Lic 117001002 ...
Al MacDonald Photography ...............
HAMBURGER PATTY MANUFACTURER
Serrelli’s Foods .................................. Page 10 877-385-BEEF
NACHO-EQUIPMENT & SUPPLIES
PICKLES & RELISH
Devanco Foods .................................. Page 09 847-228-7070
Red Hot Chicago................................
Gold Medal Products ......................... Page 24 800-767-5352
Vienna Beef ....................................... Page 33 773-278-7800
GREEK FOOD PRODUCTS Olympia Foods ...................................
jan 41-48.indd 42
773-735-2250
847-920-1100
800-249-5226
847-858-1540 847-705-6619
630-283-0038
12/12/14 11:30 AM
Food Industry News® January 2015 PIZZA SUPPLY DISTRIBUTORS
Reserve Your Ad In Our 2015-2016 Pocket Buyer’s Guide Today!
Berkel Midwest...................................
800-921-9151
TRADE PUBLICATIONS
SILVERWARE & DINNERWARE
RESTAURANT EQUIPMENT REPAIR SERVICE
John Manson & Associates ................
Mackay Heating & Mechanical........... Page 39 847-381-0448
SLICERS-SALES & SERVICE
Accu-Tech ..........................................
847-658-8440
Berkel Midwest...................................
800-921-9151
Berkel Midwest...................................
800-921-9151
LPS Corp ...........................................
847-451-2222
CSI - Coker Service Inc .....................
888-908-5600
Maestranzi Brothers ...........................
708-867-7323
PLUMBING SUPPLIES
Cobblestone Ovens ...........................
847-635-0172
SNOW-PLOWING
Faucet Shoppe The ........................... Page 24 773-478-3890
Hobart Corporation ............................
847-631-0070
CLM Midwest ..................................... Page 28 708-456-7777
POINT OF SALE SUPPLIES
Mechanical 24 ....................................
847-987-9738
SOAPS & DETERGENTS
Western Business Systems ............... Page 04 773-878-7200
RESTAURANT EQUIPMENT-NEW & USED
Lee’s Chemical Solutions................... Page 04 844-550-5337
Schmaus Cash Register & POS ........
Bob King Auctions .............................. Page 26 847-458-0500
SOCIAL MEDIA SERVICES
POINT OF SALE SYSTEMS
March Quality Used & New Equip...... Page 13 800-210-5895
Stick Out Social.................................. Page 33 312-655-9999
Resource Point of Sale ...................... Page 12 773-252-5500
RESTAURANT REAL ESTATE SALES
SOFT DRINKS
Western Business Systems ............... Page 04 773-878-7200
John Moauro/Realty Executives ........
LCSI, Inc ............................................
847-836-0194
Merchants Solutions ..........................
708-449-6650
Anichini Brothers ................................
312-644-8004
PLAQUES Classic Design Awards ......................
847-470-0855
PLUMBING SERVICES Drip Drop Plumbing............................
630-412-1179
847-675-6066
773-278-8280
TRADE SHOWS & EVENTS Midwest Foodservice Expo ................ Page 18 800-589-3211 NAFEM Show .................................... Page 25 312-673-5703 Illinois Food Retailers Association .....
American Graphics ............................ Page 34 888-774-6270 TRUCK-REFRIGERATED DCI Central ........................................ Page 13 800-468-7478 TRUCK-SALES & SERVICE DCI Central ........................................ Page 13 800-468-7478
Kudan Group Inc ................................
312-575-0480
SOFT SERVE-ICE CREAM/EQUIP & SUPPLIES
D & S Truck Center ............................ Page 31 708-352-5551
Nick Dibrizzi/Coldwell Banker ............
708-562-9328
Kool Technologies ..............................
630-483-2256
Larry Roesch Ram Promaster ........... Page 47 630-834-8000
847-778-3571
Taylor Freezers and Equipment .........
888-942-0777
M & K Truck Centers .......................... Page 35 708-793-5251
630-521-9900
Pontarelli & Company ........................ RESTAURANT-DESIGNERS
SilverWare POS .................................
888-510-5102
A D E Foodservice Equipment ...........
630-628-0811
Soupbase.com ................................... Page 19 216-381-9916
TEEPOS Torres Electronic Equip ......
773-862-9181
Losurdo Inc ........................................
630-833-2828
SOUPS
POPCORN
Sarfatty Associates ............................
847-920-1100
Vienna Beef ....................................... Page 33 773-278-7800
Mellos Snacks .................................... Page 08 773-772-8911
RESTAURANTS
POPCORN-EQUIPMENT & SUPPLIES
La Scarola Restaurant .......................
312-243-1740
King Spa & Sauna.............................. Page 38 847-972-2540
Gold Medal Products ......................... Page 24 800-767-5352
Pita Inn Restaurants ..........................
847-677-0211
SPICE BLENDS
PRESSURE WASHING
SALAD-DRESSINGS & OILS
Famar Flavors .................................... Page 19 708-926-2951
SOUP BASES
SPA
Mahoney Environmental ....................
800-892-9392
Columbus Vegetable Oils................... Page 48 773-265-6500
STAINLESS STEEL EQUIPMENT & REPAIR
Olympia Maintenance ........................
708-344-0344
Tec Foods Inc..................................... Page 20 773-638-5310
C & R Restaurant Service .................. Page 26 312-850-1818
SANITATION TRAINING
STEAKS-PORTION CONTROLLED
Illinois Restaurant Association ........... Page 27 312-787-4000
Allen Brothers Meats..........................
PRIVATE LABEL FOOD MANUFACTURERS
SATELLITE TV SYSTEMS
STEAM CLEANING
T F Processors................................... Page 20 847-709-2600
Prime Time Sports .............................
PRODUCE DISTRIBUTORS
847-637-3500
773-890-5100
TV SALES, SERVICE & INSTALLATION BKS Enterprises.................................
847-352-1118
Prime Time Sports .............................
847-637-3500
UNIFORMS-ALL TYPES Valley Linen Supply............................ Vinyl Pro Company ............................
Sexton Complete Care....................... Page 10 847-827-1188 VALET PARKING SERVICES Start Parking Company ......................
SAUSAGE
Olympia Maintenance ........................
708-344-0344
Vienna Beef ....................................... Page 33 773-278-7800
SUPERMARKET & DELI EQUIPMENT
VENTILATING-SYTEMS CLEANING
Anichini Brothers ................................
312-644-8004
Leach Food Equipment Dist............... Page 03 815-712-7707
Crawford Sausage .............................
773-277-3095
SUPERMARKET EQUIP SALES & SERVICE
RE-UPHOLSTERY
Red Hot Chicago................................
800-249-5226
LPS Corp ...........................................
Chicago Booth ................................... Page 29 773-378-8400
SAUSAGE MAKING EQUIP SALES & SERVICE
SUPERMARKET INTERIORS
REFRIGERATION EQUIP SERVICE & REPAIR
LPS Corp ...........................................
MEK Design .......................................
Mackay Heating & Mechanical........... Page 39 847-381-0448
SCALE SYSTEMS
Accu-Tech ..........................................
847-658-8440
TEEPOS Torres Electronic Equip ......
CSI - Coker Service Inc .....................
888-908-5600
SCALES
Mechanical 24 ....................................
847-987-9738
Berkel Midwest...................................
Food Industry News ...........................
847-699-3300
REFRIGERATION UNITS Fogel Factory Direct/UFFB ................
847-451-2222
847-616-0711
Waco Manufacturing ..........................
847-858-1540
Berkel Midwest...................................
800-921-9151
SURVEILLANCE-SYSTEMS 800-921-9151
TEEPOS Torres Electronic Equip ......
773-862-9181
SYRUP-PANCAKE & WAFFLE
SEATING
REFRIGERATION-EQUIP/COMMERCIAL
847-451-2222
SUPERMARKET- EQUIPMENT/ NEW & USED 773-862-9181
312-733-0054
Gust John Foods & Products Corp ....
630-879-8700
Custom Cooler & Freezer .................. Page 08 630-879-3131
Express Seating ................................. Page 08 630-985-7797
Gust John Foods & Products Corp ....
Fogel Factory Direct/UFFB ................
SECURITY PROFESSIONALS
T-SHIRTS-CUSTOM PRINTED
Extrity LLC ......................................... Page 29 773-501-3203
DLS Custom Embroidery ...................
800-892-9392
SEWER(MAINT)-RODDING & JETTING
TABLES-ALL TYPES
Tierra Environmental.......................... Page 08 888-551-1998
Chicago Booth ................................... Page 29 773-378-8400
FSI/Foodservice Solutions .................
847-719-6088
SHEET METAL FABRICATION
John Manson & Associates ................
773-278-8280
Losurdo Inc ........................................
630-833-2828
C & R Restaurant Service .................. Page 26 312-850-1818
Waco Manufacturing ..........................
312-733-0054
SHIPPING SERVICES
TAMALES
847-616-0711
RENDERER-RECYCLING Mahoney Environmental .................... RESTAURANT EQUIPMENT
RESTAURANT EQUIPMENT & SUPPLIES
Supreme Frozen Products .................
Enviromatic Corporation of America .. Page 18 847-729-8000 Averus ................................................
800-393-8287
Olympia Maintenance ........................
708-344-0344
WALK-IN COOLER REPAIR & MAINTENANCE Mackay Heating & Mechanical........... Page 39 847-381-0448 WALK-IN COOLERS AND FREEZERS Custom Cooler & Freezer .................. Page 08 630-879-3131 WAREWASHING PROGRAMS Lee’s Chemical Solutions................... Page 04 844-550-5337 WATER JETTING Drip Drop Plumbing............................
630-879-8700 847-593-5957
773-622-3777
WELDING & FABRICATING KOP Ind. Welding & Fabrication ........ Page 36 630-930-9516 WHIPPED CREAM Instantwhip Chicago........................... Page 16 800-933-2500 WILD GAME Allen Brothers Meats..........................
Perishable Distribution Solutions ....... SHORTENING
TEA-ORGANIC WHITE
Gatorchef.com ................................... Page 23 888-94G-ATOR
Columbus Vegetable Oils................... Page 48 773-265-6500
Dewdrop Tea ......................................
Olympic Store Fixtures....................... Page 10 773-585-3755
SIGNAGE-INDOOR & OUTDOOR
TOFU PRODUCTS-ALL TYPES
Quill.com ............................................ Page 11 847-876-4115
American Graphics ............................ Page 34 888-774-6270
Phoenix Tofu ......................................
Ramar Supply Co............................... Page 39 708-233-0808
SIGNS
TOMATO PRODUCTS
YOGURT & SOFT SERVE EQUIPMENT
Zepole Restaurant Supply ................. Page 17 630-783-1239
Classic Design Awards ......................
Pastorelli Foods ................................. Page 03 800-SOS-AUCY
Kool Technologies ..............................
jan 41-48.indd 43
630-335-7806 773-784-2503
773-890-5100
WOOD FLOOR CLEANING & INSTALLATION
Custom Cooler & Freezer .................. Page 08 630-879-3131
847-470-0855
630-412-1179
Americaneagle.com ........................... Page 36 847-699-0300
C & R Restaurant Service .................. Page 26 312-850-1818
888-491-1641
773-890-5100
WEBSITE DESIGN
SYRUP-SUGAR FREE
SEATING REPAIRS
312-595-5790
VEAL Allen Brothers Meats..........................
PUBLISHING
708-505-2001
UPHOLSTERY CLEANING
800-892-9392
847-678-0780
630-897-4474
UPHOLSTERERS
Mahoney Environmental ....................
Premier Produce ................................
800-624-6712
TRUCK GRAPHICS
TRUCK-SALES NEW & USED
847-675-6066
708-824-0058
847-699-3300
PepsiAmericas ................................... Page 02 773-893-2319
Schmaus Cash Register & POS ........
Accurate Printing................................
Food Industry News ...........................
708-361-1150
Retail Control Solutions .....................
PRINTING-CUSTOM ITEMS
Page 43
Sexton Complete Care....................... Page 10 847-827-1188 WORKERS COMP INSURANCE Northern Illinois Insurance ................. Page 07 815-226-9353 Farmers Insurance-Mark Holihan ......
847-823-6800 630-483-2256
12/12/14 11:30 AM
Page 44
www.foodindustrynews.com
CLASSIFIEDS Chicago’s Premier Hospitality Real Estate Brokers For additional listings, please visit our website. To list your Business or speak with a Broker, contact our of�ice today. 312.575.0480 www.kudangroup.com Kudan Group
NEW LISTINGS Andersonville - Confidential #663
twitter.com/RestaurantRE
Fully-fixtured, established restaurant/bar with real estate located on Ravenswood. Tavern, Late Hour, Beer Garden, Outdoor Patio and Retail Food licenses included. Occupancy 300+. Size: 5,950 SF (Bldg.) 6,867 SF (Lot) Price: $1,550,000 (Business & Real Estate) Agent: Jarrett
Rogers Park - 1637 Howard St. Divisible Retail/Restaurant near the Red Line. Soon-to-be home of Factory Theater. Newer hood and kitchen area can be attached for a restaurant user. Size: 3,275 SF (Divisible to 1,400 SF & 1,875 SF) Rental Rate: $18/SF (NNN) Agent: Adam
FEATURED LISTINGS Avondale- 3182 N. Elston Ave. Storefront available for lease on six corners next to Restaurant Traspasada at a highly traveled intersection. Open floor plan with 12 ft ceiling. Ideal for any retail or restaurant use. Size: 2,350 SF Rental Rate: $17/SF (Net) Tax/Insurance: $2/SF Agent: Scott
Lincolnshire - 21661 N. Milwaukee Ave. - Formerly Cubby Bear North Substantial free-standing two-story building with adjacent land. Formerly an entertainment complex. Located near several corporate campuses and upscale shopping centers. Size: 30,000 SF(on 8.38 Acres) Price: $3M (R.E. & Assets) $1,232,580 (Vacant Land) Agent: Jeremy
Lincoln Park - 2476 N. Lincoln Ave. - Bar Forza Make an Offer! Newly remodeled sports bar & grill near DePaul University. Divided floor plan with large kitchen offers many possibilities for a reconcept. Size: +/- 4,000 SF Current Base Rent: $8,200 (Gross) Price: $349,500 (Bus.) Agent: Scott
Lincoln Park - 1637 N. Clybourn Ave. - Copa Lounge Lounge/Tavern located at prime location on Clybourn Entertainment Corridor, near national retailers and restaurants. Great opportunity for existing of first time operators. Size: +/- 1,100 SF Licenses: Tavern Price: $119K (Business) Agent: Jarrett
Lincoln Square & Roscoe Village - Two Locally Owned Sandwich Shops Two restaurants for sale. Specialty sandwich shops with Retail Food licenses. All FF&E included in asking price. Contact agent for more details. Code#520. Size: 1,500 SF & 3,000 SF Price: $199K (Business Sale - Two Locations) Agent: Jeremy
Loop, West - 130 S. Green St. - Karyn’s on Green
Re Pr duc ice ed !
Highly acclaimed restaurant & bar with an open floor plan, patio seating, large kitchen and a mezannine. The mezzanine has a second full bar and seating for 60. Size: +/- 5,000 SF Current Base Rent: $9,566.82 Price: $294,500 (Bus.) Agent: Scott
Loop, West - 1501 W. Madison St. - Pepperino’s Pizza
Existing quick-serve pizzeria with good-sized kitchen, mezannine, equipment and an existing pizza hood. Ideal for small dine-in, carry-out and delivery. Tremendous traffic. Size: 1,700 SF Rental Rate: $2,650/Mo. (Net) Price: $99,900 (Bus. + Assets ) Agent: Jarrett
Loop, West - Newly Built Out Restaurant/Bar at Highly Traveled Corner Restaurant/bar with brand new build-out. Features a 14-foot hood, bar seating for 10, and as a partial basement with an additional 300 SF. Ideal for any type of re-concept. Code#367. Size: 2,100 SF Rental Rate: $4,550/Mo. (Net) Price: $375K (Business) Agent: Scott
River North - Rare Opportunity for Two-Story Restaurant - Code#364 Newly renovated, two story restaurant. Full/finished basement includes a 2nd hood an additional prep area, ideal for catering. Licenses include Incidental Liquor & Retail Food. Size: 2,250 SF (1st Floor/2nd Floor/Basement Each) Price: $159K (Business) Agent: Scott
Printer’s Row - Established Restaurant With Outdoor Patio - Code#659 In operation for over 70 years. Several different special event rooms with occupancy of 240+. Strong foot traffic & demographics. Divisible to 2,400 SF. Tavern License included. Size: +/-4,800 SF Rental Rate: $30/SF (Net) Price: $274,900 (Business) Agent: Jarrett Kudan Group, Inc. 156 N. Jefferson St., Ste. 101 Chicago, IL 60661
MEMBER: CRBA
jan 41-48.indd 44
Food Industry News® January 2015
PONTARELLI ASSOCIATES Real Estate Services Restaurant Brokerage Division
Vince Ferraro
Happy New Year! PUB
Famous Forest Park pub. Freestanding building with parking. Named in “100 BEST BARS” by Chicago Magazine. Fully equipped kitchen. Antique bar. Dining room. Patio. Capacity = 130. Liquor license = 2am/3am. Lease w/ renewal options. Owner retiring... Need enthusiastic new operators!! NEW PRICE! BIZ, FF&E @ $115K Total package w/ RE @ $595K
FAST FOOD
Stoplight corner in near West suburb. Established 15 years. Seats 90. Parks 15. Patio. Solid lease. Spotless. BIZ, FF&E @ $150K
FAMILY DINER
Affluent NW Chicago. Corner. Stoplight. Parking. Established 40 years. New remodel. Pristine. Seats 88. Great lease w/ 3 renewal options for a long term. BIZ, FF&E @ $185K
SITE
Former “Cugino’s”, 1881 E. Oakton, Des Plaines. Seated 120. Parks 36. No FF&E. Paved lot, 13,200 sf. Well maintained building, 2,600 sf. Liquor license available. Fantastic location at Oakton & River! REAL ESTATE @ $695K
CREPERIE
This specialty café has been established for over 4 years and enjoys an excellent reputation. Located on the main street of an affluent northwest suburb, it’s a local favorite after church and the show...not to mention it’s varied selections at lunch and dinner! Low labor, true “turn-key” business @ $59K...OBO!
UPSCALE DINING
Excellent reputation. Located in prime spot of active center in affluent NW Suburb. High volume with verifiable, profitable financials. Fully equipped and fixtured. Perfect for chef/owner. MUST SELL NOW! “KEY” now @ BEST OFFER!!
CAFÉ
Currently serving Indian cuisine, this beautiful café style restaurant is located in a newer strip mall with plenty of parking. Seats 50+. Buffet lunch with full-service lot dinner! Liquor license! Basically an asset sale. Design and kitchen will suit most concepts. Breakfast and lunch would work here! Priced below build-out: $59K...Offers!!
HIGHWOOD
A north shore icon since 1947! This tavern is ideally located in the downtown area of this suburb – which is well-known for its restaurants and nightlife! Holding a “Liquor License Class 1”, the hours are Sun – Wed, 9am – 1am and Thu, Fri and Sat, 9am – 3am! Darts, pool table, videos, TVs. Capacity is 100+. Lease terms are excellent! Owners ready to retire... Need enthusiastic operators! Biz, FF&E @ $125K
NORTH SHORE
Established over 25 years, this Bistro is the recipient of numerous awards, top ratings and rave reviews. The intimate dining room seats 50 plus 30 seats on the comfortable patio. The kitchen is a chef’s delight: fully fixtured yet compact. Health Dept. rates 100! Verifiable, profitable finances. Patrons include many famous Chicagoland “names” and celebrities. Venue is perfect for aspiring Chef/GM! Business, FF&E @ $249K
WOW!
Freestanding. Brick. Signalized corner. Signage. Great kitchen. Basement. Seats 136. Parks 56. 7am - 3pm! Profitable! Est. 30 years! Liquor license available. Illness forces sale! Drastic price reduction. REAL ESTATE, BIZ, FF&E @ $325K!!
TURN KEY
Just listed! Fully equipped facility with outstanding build-out. Dining room, bar and banquet room. Seats 120 plus 20 on patio. POS system. Digital sign. Liquor license. Great lease. Option to buy? Key @ $125K or w/ REAL ESTATE (including additional retail rental unit) @ $625K!!
MORE LISTINGS AVAILABLE–CALL! SELLING? ALWAYS CONFIDENTIAL!
VinceF@realtychicago.com
CALL 847/778-3571 MEMBER: CRBA
12/12/14 11:30 AM
Food Industry News® January 2015
Reserve Your Ad In Our 2015-2016 Pocket Buyer’s Guide Today!
Page 45
CHICAGOLAND’S BEST LOCATIONS FOR SALE 24 HOUR VOICEMAIL
Email—nick.dibrizzi@cbexchange.com
Only From
NORTHWEST SUBURBS Libertyville-Downtown on Milwaukee Avenue Next to Jimmy John’s; free standing fast food rest with drive-thru 1,800 SF bldg-22,000 SF lot. Price reduction. Available For Sale. $399,500 JOLIET - WILL COUNTY 2301 W. Jefferson, U.S. Route 52, Hard corner stoplight intersection. National Tenant Location. Free standing 2,700 SF restaurant with drive thru on 22,500 SF lot. PRICE REDUCTION/ FOR SALE $734,330 FOR LEASE $17,77 PSF NNN. CHICAGO - TAYLOR STREET
Come & join famous Taylor Street corridor Home of the original Rosebud, Tuscany, Al’s Beef, Pompei Baker, Bacci, Ferrara Bakery. Turn key, one-story restaurant, 2,365 SF, seats 50. Lot 3,540, parks 4. Turn-key, fully equipped restaurant. Everything new and shiny, must see to appreciate. For sale - Real Estate, Fixtures & Equipment $359,000
SOUTHWEST SUBURBS ON LINCOLN HWY
Class A elegant, newer free standing restaurant-bar 7,959 SF bldg on 1.4 acre. It has a restaurant dining area, large u-shaped bar, banquet room, 2 high end kitchen lines, an outdoor bar and covered patio area. Seating capacity is 326 inside and 170 in the patio area. Ready for any dining-bar concept. Asking price for Real Estate, Fixtures & Equipment: $2,595,000.
NEW - COOK CO. NW SUBURBS Pizzeria-Ristorante & More Includes Real Estate & Business. Est. since 1964. Real $$$$ maker, 4 year Federal Income Tax returns avail. Owner retiring. For R.E. & Business $899,000. It’s also a great development opp. for a national tenant. Highly confidential, must sign confidentiality agreement and have proof of funds.
MONTCLARE - BELMONT & HARLEM
Bar with 2 am tavern license Lot size: 128’x25’ or 3,300 SF Building: 1,800 SF; seats 50 Established for 40 years Real $$$ Maker For Real Estate & Business: $349,500 NEW - SOUTHWEST SUBURBS TINLEY PARK Turn key 1,500 SF 50’s diner style, brand new Turn key, fully equipped restaurant Can be used as a breakfast/lunch concept or any fast food concept. LISLE - DUPAGE COUNTY 1650 Maple Avenue Free standing 3,834 SF retail building on 39,688 SF lot. Available For Sale
SOUTHWEST SUBURBS-ORLAND PARK Class A elegant, free standing 8,000 SF rest-bar-banquet turn-key plus outdoor patio Seats 280 plus 100 outdoor patio Parking for 300+/-. Ready for any fine dining bar concept. For Lease, Triple Net NNN $25 per sq ft; Real Estate taxes $7.75 per sq ft.
ATTN - DEVELOPERS 415 W. North Avenue, Lombard Corner commercial lot. Ready for any national tenant location. 275 SF frontage; 50,050 SF lot. 45,000 VPD traffic count Price: $399,500
NORTHWEST SUBURBS Milwaukee Avenue Restaurant Row Free standing turn-key 3,000 SF rest-bar Hot location! Selling business $149,000 Motivated Seller-Great Lease
NEW - BERWYN 5,000 SF turn-key restaurant Ample parking Located on Cermak Road Real Estate Fixtures & Equipment: $475,000
LOMBARD For Lease. Free standing 7,000 SF plus 3,000 SF lower level on 1.5 acres. Seats 300, parks 150. Turn key everything new & shiny. Offered at $15 per SF NNN
ADDISON - DUPAGE COUNTY Free standing 1,650 SF restaurant with drive-thru on 23,734 SF lot Available For Sale
c Have a Happy and Prosperous New Year 2015 c We have bank owned foreclosures; commercial and residential. For more Confidential Listings, Call Today! 1-888-317-7721. Se Habla Español.
REALPOUL REALTY
Contact Tom Traina tom@eatz-associates.com
“Commerce With Morality™”
2731 W. Touhy Ave. Chicago, Illinois 60645
1-847-651-3834
THINKING OF BUYING OR SELLING?
www.eatz-associates.com
Please Call (773) 743-2100 or Email peterjp@realpoul.com
Peter J. Poulopoulos, MBA
Managing Real Estate Broker Licensed in: Illinois, Indiana, Wisconsin
Wishing You and Yours a Happy and Prosperous New Year 2015 GREAT BUSINESS OPPORTUNITIES, ETC.
BREAKFAST - LUNCH 6 Days Only; Excellent Potential; Short Hours DEVELOPMENT SITE • 4,050, 25,000 or 37,500 sq. ft. - Busy Main Street - Opportunity __________ FAST FOOD • Free Standing - Corner - Excellent Traffic Pattern - Since 1964 • With Property - Free Standing - 34 Years With Same Owners! PIZZA With Property - Free Standing - 5 Video Poker Machines RESTAURANTS • Low Rent - Same Owner for 40 Years - A Great Deal • Free Standing Corner -Partnership Challenges • Property also Available - Bar - Profitable - Unbelievable Opportunity • Free Standing Corner - Huge Profits - Same Owner 30 years • With 6-Apartments! - A Fantastic Deal - Super Opportunity • Free Standing - Well Known - Same Owners Over 40 Years • With Property - Bar - Profitable - Unbelievable Opportunity • With Property - Free Standing - Well Known - Excellent Business RESTAURANT GREEK Greek Town - 3-Story with Land - A Great Deal! RESTAURANT ITALIAN Operational - Newer Equipment Owned By Landlord RESTAURANT MEXICAN With Property - Bar - Profitable - Well Known SPORTS BARS • With Property - Plus Rental - Owner Retiring After 29 Years • With Property - 1.3 Acres Strip Mall - Same Owner for 30+ Years • With Property -1.5 Acres, An Unbelievable Deal! • Restaurant , Pizza - With 3.5 Acres Property - A Super Deal Moreover, call us at (773) 743-2100 for:
$119,000
$175-790K $130,000 $290,000 $129,000 $170,000 $345,000 $345,000 $590,000 $650,000 $995,000 $1,625,000 $2,250,000 $5,750,000 $1 $1,095,000 $329,000 $995,000 $1,800,000 $2,100,000
1) Property Management, 2) FREE Market Evaluation of your business, 3) FREE FARMERSTM insurance quote
jan 41-48.indd 45
MEMBER: CRBA
NEW - HINSDALE - DUPAGE COUNTY 736 York Road Free standing 3,159 SF retail brick building on 14,068 SF lot with access to York Road and Ogden Avenue. Available For Sale
Nick Di Brizzi 888-317-7721
Large Rest & Bar - Woodfield Mall • Over $3MM to build-out • Asking $750k Multi-unit (2) Sandwich Franchise - Far NW Subs • 2014 Estimated Sales $435k ( 1 store) • Second Store opened approx. 6 weeks ago ( Non-traditional location -5% rent) • Asking $340k Yogurt Franchise (Can Rebrand) DePaul Loop Campus • Sales $260k • Rent $3,284 • Asking $89k Pizza – Elmwood Park area • 2103 Sales $535k • Rent $2,700 • Asking $149k 3-Unit Red Mango franchise – Far West Suburb • 2013 combined Sales $1,194,123 • Asking $459k Auntie Anne’s Franchise – WI • 2013 Sales $157k • Asking $119k Hot Dog, Beef & Gyros – NW Suburbs • Rent $2,800 • Sales 18k/mth • Asking $39k Mrs. Fields Cookies • Suburban Mall location • Rent 2k/mth • 2013 Sales $120k • Asking $50k – Owner financing Hot Dog and Beef – Far West • Rent $2,532 • Seats 24 • Asking $45k Hot Dog, Beef & Pizza – Far NW Sub • Rent $1,400 • Sales $800/Day • Asking $99k
Yogurt Franchise - North Suburbs • Rent $3.900 • 7 Machines • Asking $39k Mexican Fast Casual Franchise - NW Sub • Rent $8,200 • 2013 sales $700k • Asking $179k Philly Steak Quick Serve - North Sub • Rent $3,731 • Sales $160k • Asking $89k Pizzeria - Asset Sale - NW Sub • Fully Equipped • 24 pan rotating oven - (3 yrs old) • Rent $1,400 • Asking $60k Pizzeria – Far West Subs – Owner Financing • Rent $2k • Sales $300k/yr • Asking $115k Chicago Trolley and Charter Co • All licenses and permits • 2 buses • Asking $175k Tavern and Grill – Lincoln Square – • $89k – Owner Financing Restaurant & Bar – • Lincoln Square – $170k Beef/Burgers/Bar – • Far SW Subs - $125k possible owner financing Franchise Resales • Subways • Cold Stone Creameries • Red Mango • Menchie’s yogurt • Yogen Fruz Franchise • Papa Johns • Moe’s SW Grill • Charley’s Grilled Subs
12/12/14 11:30 AM
FIN ad 4606 N Prospect.ai 12/10/2014 1:08:23 PM
FIN 550 E Bluff.ai 10/10/2014 2:09:07 PM
Page 46
Food Industry News® January 2015
www.foodindustrynews.com
PEORIA HEIGHTS
Happy New Year!
MARSEILLES
4606 N. Prospect
PANCAKE HOUSES AVAILABLE
550 E. Bluff Street
For Sale
For Sale Restaurant Business & Building
C
M
Y
CM
MY
CY
CMY
For More Information Contact:
MEMBER: CRBA
K
Restaurant Building
C
True turn-key opportunity to own an upscale M full-service restaurant and bar. All equipment is owned-no leases to assume. High end Y finishes, first class kitchen. All staff and management staying on with new owner. CM The building features a full second floor for MY private group events, parties, and lease out. Upstairs features walk-out patio, bar and beautiful sitting areas. Rare chance to ownCY in area’s prominent dining/shopping arena. CMY $895,000
Free-standing restaurant for sale. Great visibility and easy access on Bluff Street. Well run, well established family restaurant with loyal clientele. Owner is retiring and offering opportunity for new owners to enjoy the success they experienced. Approximately 2,062 sf, seating for 90 +/-. All equipment, fixtures and inventory stay. Ample parking, quaint ambiance in charming town. $269,000
RESTAURANT W/ BANQUETS
Keith Conroy 815-347-2756
jferrill@cbcworldwide.com
spec35@aol.com
HONIG-BELL
HONIG-BELL
www.cbchonigbell.com
www.cbchonigbell.com
REST FOR SALE OR RENT
COMMERCIAL/RESIDENTIAL BUILDING Tavern with Real Estate. Corp. license with 4am and public place of amusement license. Total of 11 units in 3 adjoining 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 parking 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 • • • 12/10/2014 • • • • • 1:31:44 • • • PM •••••••••••••••• FIN ad•1•E Cass.ai
CALL 630-670-0956
FOR LEASE
Southwest Suburbs. Fully equipped, commercially licensed kitchen. Catering Ready & Built-in Customer base. Business Currently Operating! All Expenses Included! Blodgett Pizza Oven, Griddle, Fryers, Walk-in cooler, Freezer, (2) Three compartment sinks, Ice maker, Stainless tables, Reach-in cooler, Prep & hand sinks, Microwave, 20 qt. mixer & Storage.
Text 312-375-9177
Call Wesley at 773-671-1273
Sports Bar & Grill in Carol Stream
Good location - Everything stays. Pool tables, darts, video gaming. Ready for new owner - health issues. REDUCED! $80,000 C
HEALTH FORCES SALE!
M
Y
THIS IS THE OLDEST OF THE ORIGINAL *NICKEYS*. 50 YEARS IN BUSINESS. FREE STANDING BUILDING PLUS REAR STORAGE 7509 W. 63rd Street, Summit IL. BUILDING IN A 50x125 LOT WITH PARKING!! COMPLETELY REDONE EXCEPT THE WALLS IN 2013, OVER $200,000 SPENT. 16 FT. HOOD FRONT @ 10 FT. HOOD IN BACK!! MORE PROPERTY AVAILABLE FOR DEVELOPMENT!! YOUR RETIREMENT IS HERE!! ASKING $399.000. HURRY WITH AN OFFER!! CM
MY
CY
CMY
JOLIET CITY CENTER 1 E. Cass Street
Free standing approx 4,500 sq ft. w/ dining, storage, etc. A community favorite. Great sales. Long term lease. Recently remodeled. Asking mid $3Ks. Business only.
ASIAN FLARE
Est. over 14 yrs. Seats over 350 w/ banquet room. Facility 11,000 + sq. ft. on 2.2 acres. High volume sales. Very confidential. Call for details.
JUST LISTED
• Sports bar, free standing bldg, 7,000 sq. ft. plus, located on 2 acres. Great volume. Wellestablished. Business only. Asking Upper 3Ks. Property available.
AUTO PILOT
• Newly remodeled. Free standing. 4,000 sq. ft. Restaurant & multiple bars with 4am liquor license. Parks 50 plus. Favorable lease with option to buy property. Absentee owner. Suburban locale. Asking $249,900 OBO.
THE LAUNCHING PAD
Famous drive-in. Free standing building w/ drive-thru. Property, FFE and Giant for sale! For sale or lease option available. Asking mid to upper $4Ks OBO. Call for details.
COMMUNITY FAVORITE
For Sale Restaurant and Bar Join the University of St. Francis and Joliet Junior College in downtown Joliet! Historical former Loughran property in the heart of Joliet’s City Center for sale most recently operated as Crabigale’s. 1st floor build-out complete for bar and restaurant. Possible TIF funds. Commercial office income potential on 2nd and 3rd floors, or expand to banquet/private dining rooms, offices, etc. $299,000 For More Information Contact:
K
• Located in Western burbs. Est. 30 yrs. 6,000 sq. ft. Offered w/ or without property. Seating for approx. 250+ w/ banquet room. Possible seller financing. For sale or lease option.
CIAO CIAO
MEMBER: CRBA
667 W. Roosevelt Rd., Lombard, IL 2 blocks East of 355. 7,000 sq. ft., 270 seats, plenty parking. Good for any type of business. Great location. $15 sq. ft. triple net. Owner willing to finance sale.
GOLDEN CENTER REALTY INC. THANOS (TOM) MAKRIS cell# 708-296-5500
• Chicago location. 3,000 sq. ft. Seats 120. Long term, favorable lease. Asking low $120’s
For More Information Contact:
K
Justin Ferrill 309-642-1009
630-267-6694
• Just listed - 4,000 sq. ft. pancake house, high sales, seating for 140, parking for 50, newly remodeled! Asking upper $300’s. Call for details!
Keith Conroy 815-347-2756 spec35@aol.com
HONIG-BELL
www.cbchonigbell.com
• Restaurant w/ bar/banquets. American contemporary menu. Steaks, chops, seafood and comfort food! Known for its BBQ ribs. 4-Star rated upscale restaurant with casual flare. • Approx. 7,000 sq. ft., seats 230 w/ parking. Real cash cow. Newly remodeled. Turn key. Cozy & warm atmosphere. High value. Low rent. Long term lease. Owner retiring. Call for details.
Thinking of Buying or Selling? Call John Moauro!
Ambassador
9999 West 143rd Street Orland Park, IL 60462
Broker/Appraiser Always Confidential
(708) 361-1150 Email: jmoauro@aol.com Web: www.johngmoauro.com
MEMBER: CRBA
jan 41-48.indd 46
12/12/14 11:30 AM
Food Industry News® January 2015
Reserve Your Ad In Our 2015-2016 Pocket Buyer’s Guide Today!
Page 47
WHY BUY YOUR PROMASTER FROM ROESCH? December Closings
■ ✓ #1 Ram Promaster Dealer in the U.S.A.! ■ ✓ Over 100 New Ram Promasters in Stock ■ ✓ Dave Roesch #1 Ram Promaster Salesperson in the U.S.A.! Inquire About Having your Promaster Back Door Wrapped With YOUR Information & Logo For No Charge*!
Restaurant & Bar - Forest Park Hot Dog, Beef and Gyro - Park Ridge Freshii Franchise - Michigan Ave Red Mango - Bolingbrook Subway - Dekalb Mrs Fields -WI Cold Stone Creamery - WI,MD,VA Looking to Sell? Contact Tom Traina Eatz & Associates Tom@eatz-associates.com 847-651-3834 EatZ-Associates.com
DAVE ROESCH
Front e riv Wheel Dles Hand he t Great in ! Snow
THE PROMASTER “PRO”
FOR LEASE! Elgin, IL Restaurant/Bar with 2 Banquet Halls, Plus Store Building lower level has restaurant and bar. 1st floor has a banquet hall. 2nd floor has a banquet hall and store. 12,000 sq. ft. each floor. Parking.
Call Humberto
773-320-8242 TURN KEY REST/BAR NW CHICAGO
30 YRS IN BUS. PRK LOT 2,500 SQ FT BLDG 9500 SQ FT PROP. BUS/FFE/CORP/LIC/LEASE FOR SALE 249K BUS W PROP FOR SALE 799K OWNER FIN POSS
773-848-1078
Are You Well Connected With Local Suppliers And Looking to Join a Winning Team? If so, we would like to talk with you. We are adding to our sales team and seeking a hard-working, tenacious individual looking for a career. Compensation is tied to performance. Responsibilities include following up with existing prospects, past clients and new advertising prospects.
Job Requirements:
Besides being able to sell, you must also be passionate about the food industry, enjoy and find it fun to work at trade shows, events that we sponsor, enjoy networking at association meetings, interacting with vendors and suppliers, plus sharing ideas to help them generate revenue. If you think these things are fun, you’ll be tremendously successful! For consideration, please send your resumé to Cary Miller, VP, Food Industry News: cary@foodindustrynews.com or call 847-699-3300.
www.foodindustrynews.com
FOOD
INDUSTRY NEWS
jan 41-48.indd 47
FOUNDED 1982
200 W. Grand Ave.In Elmhurst
630-834-8000
www.roeschchryslerjeepdodge.com
We Now Have Diesels InStock Ready For Delivery!
+$650 value in exchange for Roesch advertising on door. ++ Based on 2013 sales.
Sales People Need Support. Support them with an ad program in
FOOD INDUSTRY NEWS
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