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july 2013
FOOD
INDUSTRY NEWS FOUNDED 1982
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july 2013
Tavernita Salutes Summer
Tavernita is pleased to announce an updated, mouth-watering menu for summer 2013. Executive Chef/Partner Ryan Poli has curated a collection of American dishes chock full of fresh seasonal ingredients. Crafted with the signature bold flavors that Tavernita diners know and love, now including a hearty grilled section that features an array of succulent meats, prepared on the restaurant’s Uruguayan style wood-burning grill. Above: The spacious Tavernita and Barcito, along with some of their new summer offerings. Owned and operated by Mercadito Hospitality, Tavernita and Barcito are located in the heart of Chicago’s popular River North neighborhood at 151 W. Erie St. Featuring the cuisine of Chef/Partner
Ryan Poli, the restaurants’ menus offer a mix of dishes with Mediterranean influences and an innovative beverage program showcasing creative selections from around the world and unique kegged cocktails. Designed for sampling and sharing, the menus are brought to life in distinct spac-
Chef Profile: ....................................... Page 11 news..................................... page 10, 31, 32, 39 people selling the industry................... page 21 around chicago: Deuce’s........................ page 24 Diner x................................................ Page 27 directory/classifieds................................41-46 Spotlight on Food Trucks:....18-20, 24, 25, 28, 33, 35, 39
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es expertly designed by Seed Design. Barcito presents a stand-and-eat tapas experience with an array of wine, beer and signature cocktail selections. Shown above are: The Besper, Irie Big Nose, asparagus with summer squash in lemon vinaigrette and mussels in white wine.
Chains Prep to Smithfield Foods and Raise Prices Shuanghui International Restaurant chains are Combine to Create Global growing more optimistic about the prospects for Pork Enterprise traffic and sales growth, and 90% of chains surveyed in May said they expect to raise prices later this year, according to SpenDifference. Chain restaurant executives expect 75% of sales growth this year to come from higher prices, and 25% from increased traffic. – QSRMagazine.com
In a bid to acquire Smithfield Foods, Inc., Shuanghui International Holdings Ltd. has agreed to pay $34 per share in cash and assume Smithfield’s $2.5 billion in debt., making this the largest China-based takeover of a U.S. company. Smithfield Foods will now be valued Continued on page 37 at $7.1 billion.
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City of Chicago: Fix Up the Aragon or We’ll Tear It Down Food Industry News Valerie Miller President and Publisher Mark Braun Associate Publisher Terry Minnich Editor Cary Miller Advertising/Vice President Paula Mueller Classifieds/Office Management Nick Panos Corporate Counsel ––––– James Contis 1927-2013 Food Industry News Issue 7, July 2013 (ISSN #1082-4626) is published monthly, $49.95 for a three-year subscription, by Foodservice Publishing, 1440 Renaissance Drive, Suite 210, Park Ridge, IL 60068-1452. Periodical postage paid at Park Ridge, IL, and additional mailing offices. POSTMASTER: Send address changes to Food Industry News, 1440 Renaissance Drive, Suite 210, Park Ridge, IL 60068-1452. ___________________________ For advertising or editorial information, call (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 © 2013 Foodservice Publishing Co., Inc.
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A list of violations in the Aragon and Riviera theaters have Aragon Real Estate LLC owners Luis Rossi, and Ivan and Mercedes Fernandez facing stiff fines according to records obtained by DNAinfo, Chicago. DNAinfo further says that the city claims that “the levying of a fine is not an adequate remedy,” and asks for an order authorizing the the city “to demolish, repair, enclose or clean up,” the buildings and if necessary, “a judgment against defendants and a lien on the subject property for these costs.” The violations were over several hundred days old. Jerry Mickelson’s Jam Productions, which owns the Uptown Theatre, is also behind the LLC that owns the Riviera.
Food Trucks Feeding the Streets of Chicago You’re in Chicago, it’s lunchtime and you’re hungry. You want something different, but you have a limited amount of time and you don’t want to “break the bank” either. You take to Twitter and find out that your favorite food truck is slated to pull up about a block away from your location in about five minutes. Lunch just came to you, and you didn’t even have to order-in! Convenience, speed and variety are just some of what food trucks offer a busy Chicagoan on a squeezed schedule. One of Chicago’s newest food trucks, and the first one to receive a license from the City of Chicago to cook and sell deep dish pizza from a food truck is Giordano’s Famous Stuffed Pizza. It will sell personal pizzas, soft drinks, salads and other Giordano’s favorites. Twitter: @GiordanosPizza to find their latest mobile location. Look for more of our Local Food Truck Wheelers and Dealers spotlights in this issue.
Giordano’s Famous Stuffed Pizza is the first restaurant to receive a license from the City of Chicago for cooking and selling individual deep dish pizzas from a food truck. (Picture source: Facebook.com/GiordanosPizza)
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Publisher’s Insight
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Senate OKs Online Sales Tax Bill
The Senate has approved a bill to let states require online retailers to collect sales tax. The legislation has been championed by major retailers including Amazon, Wal-Mart Stores and Best Buy but has drawn opposition from others, including eBay, and is expected to hit opposition from House Republicans. “Small retailers are collecting (sales tax) on the first dollar of any sale they make, and it’s only fair that other retailers who are selling to those same customers the same product have those same obligations,” NRF President and CEO Matthew Shay said. – AP
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Twice as many Hispanics (44 percent) compared to the general population (21 percent) say they would pay more for food described as authentic, according to Technomic’s Hispanic Foodservice Consumer Trend Report.
Starting another business after the last one either closed or was sold requires “detachment” time. Let me show you: Chet Kanojia, founder of the online TV startup Aereo is a smart fellow. After Selling his Navic Networks in 1999 and selling it to Microsoft in 2008, he went through a depression. Advised by an expert to wait 2 years before starting again, he learned that too early and too angry only leads to mistakes. His take on “restarting yourself” is this: It takes a year and a half after a job or business ends to clean out the bad mojo and feel positive enough to begin anew. Yes, there’s a fire that starts to burn us up when we’ve got to get to work again; it is a fire that only bosses have and can understand, but it can also lead to isolation, bitterness and arguments. Give your vision everything it needs to be examined by your legal counsel, and when the time is right, you’ll know it. There are many hats that an enterprising leader must wear in a lifetime, so make sure that the next one doesn’t say “dunce” on it. n You never want to be the maniacal boss who workers hope will choke on a chicken bone. n There are 195 credit unions in the United States today with assets over $1 billion dollars who want to help your business a lot more than larger U.S. banks. The largest is the Navy Reserve Credit Union with assets of $54 billion; Unlike their bigger counterparts, credit unions do not pay taxes on the money they make on loans, and with over 99 million members as of 2012, the growth rate is healthy. Over forty-four percent of members joined since 1994, signalling a consumer shift away from large financial institutions which no longer help the average family to save. n KFC sales in China fell 29 percent, and for a franchise that just 25 years ago was a sensation, sparks major concern. Among the problems are fear of avian flu, which is a major concern in China, and regional tastes driving more Chinese operators to compete with the Colonel. Tastes change, and while Yum operates their KFCs, Pizza Huts and other chains in 850 Chinese cities, their competition, Ting Hsin International, has 1,517 and will have 2,500 by 2020. n The Kaiser Family Foundation reports that almost half of U.S. companies with over 200 employees have wellness programs that measure employees’ weight, blood sugar and cholesterol. With chronic problems of obesity and diabetes eating up threequarters of American health costs, look to employers to start charging 30 percent more for insurance coverage, up from 20 percent today. When many of the nation’s stop-smoking incentive programs of the 1990s failed, employers dropped incentive pay to participate, but former WalMart Executive Tom Emerick is penning his own study, suggesting that job stress is the real culprit to damaged health. If you love your people, Emerick says, help them to find better enjoyment and fulfillment on the job. n American skilled workers and tradesmen are finding work in Canada as the country offers better wages. Canadian businesses are scouring LinkedIn, Craigslist and the usual Monster.com sites as well as looking stealthily within many companies to steal the best people.
– Adapted from Technomic, Inc.
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Food Industry News® July 2013
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How To Get Past Those Creative Roadblocks
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Sometimes the ideas just don’t come. You don’t have to be a cartoonist or a novelist to need a fresh supply of ideas every day; every job calls on us to find creative solutions from time to time. When you’re not feeling the magic, look for these common causes behind “imagination block”: l Inside the box thinking. You may be looking for familiar solutions to the same old problems. Get into the habit of questioning all your assumptions and looking at situations from different angles. For instance, instead of asking, “How can we sell this product to our customers?” try, “What would make a customer reject this product?” and build your solution around eliminating that objection. l Fear of . . . Maybe you’re afraid of failure. Or the commitment a solution might call for. Or perhaps you’re aware that the best idea will require you to do things you’re not comfortable with.
Confront your fears head on, and identify why they’re paralyzing you. Most of the time you can overcome them if you break them down into manageable elements. l Lack of knowledge. Take a good look at your subject. If it’s unfamiliar, you may not know enough of the details to generate any relevant ideas. Do more homework. Or if you’re casting about for a completely new idea, devote time to studying something outside your usual area of expertise without looking for a flash of inspiration. Often, exploring a new field will generate unexpected connections. l Overabundance. Sometimes the problem is that you’ve got so many partial ideas that you can’t choose just one to develop. Try picking one at random and working on that alone until you’ve either got a solid project or you reject it for being unworkable. Or step back and look at your priorities so you can choose the option that suits your needs best.
Better Health For Stoelting Launches Smart Technology: A Better Career ConnectI2U Wi-Fi Enabled Machines
Want to be more productive at work? Start with getting in shape and eating better. A study by researchers at Brigham Young University found that employees with unhealthy habits are less productive at work than their colleagues in better shape. Data from over 19,000 subjects at three big organizations revealed that people eating an unhealthy diet are 66 more likely to report being less productive than their co-workers with better nutrition, and workers who exercise only rarely are 50 more likely to feel less productive than colleagues who work out regularly. Eating better and exercising often aren’t just vital to your health and longevity, the research suggests; they could be crucial to your career as well.
Deliver Status Updates and Alerts
Stoelting, a leading manufacturer of frozen treat equipment, introduced ConnectI2U.com, a subscriber website that monitors, tracks and reports on Stoelting machines equipped with IntelliTec2™ controls. The Wi-Fi enabled control has the ability to communicate anywhere in the world that has internet access, and is Stoelting’s newest technology engineered to improve operators’ bottom line and enhance machine performance. The first of its kind in the frozen dessert equipment market, the ConnectI2U gathers statistical data throughout the day from an IntelliTec2™ control-equipped Stoelting machine and automatically sends notifications through a Wi-Fi connection via e-mail to a store owner, service company, and/or distributor. Notifications range from performance alerts to equipment error alerts. In addition to automated alerts, which can be customized per account, a machine’s performance can also be accessed in real time by logging into ConnectI2U.com. On the ConnectI2U website a user-friendly dashboard allows you to see a machine’s performance, sales history and preventative maintenance, which can ultimately reduce equipment downtime and increase profitability. The technology also enables operators to receive service support and diagnostics remotely, rather than on site. “Our engineering and product development teams continue to meet and exceed our objective to bring smart, efficient products to the market,” said Vice President and General Manager Bob Oonk. See Kooltech’s ad on page 12.
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Food Industry News® July 2013
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Chef Baglio Lands Global Master Chef Distinction and is Sole Title-Holder in North and South America
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barrels of crude beneath their feet, making Italy Europe’s third largest producer. n Google Wallet, the mobile app that lets Android users pay for purchases online and in stores using their smartphone has been called a “black hole.” The app isn’t as much to take revenue from sales, but to grab data from users.
FDA Could Change Rules on Food Additives The Food and Drug Administration may study and revise rules on food additives that have remained the same for more than 50 years. “We are an agency with a wonderful history, but many of our laws are rooted in a different historical era,” said Commissioner Margaret Hamburg. “An important question to ask is, would this be a good time to look at this issue again?” – Adapted from Reuters
JW Marriott and White Lodging Services are pleased to announce Chef Rino Baglio, the award-winning chef at Osteria Pronto in the JW Marriott hotel in Indianapolis, IN. He was one of 21 chefs in the world to receive the first Master Chef F.I.C. certification awarded by the World Association of Chefs Society (WACS). The Master Chef WACS title is the highest level of certification that can be bestowed upon a chef in his or her career, an honor equivalent to winning an Academy Award at the Oscars. Of the first 35 chefs handpicked around the world by the WACS, Chef Baglio was among the 21 graduating students to receive this distinction after his completion of courses in Milan, Italy. “It is an honor not only to be named one of the first WACS Global Master Chefs, but the only one in the North and South American continents,” said Chef Baglio. “I look forward to bringing my new skills into the kitchen and continuing to provide a true Italian culinary experience for Osteria Pronto’s discerning guests.” To obtain the certification, chef nominees were required to be at least 30 years of age and had to complete two sessions of coursework in Italy. The first session included college-level classes, which Chef Baglio completed with 39.2 of 40 possible points. For the second session and final exam, the chefs had to write a complete dining plan thesis, prepare three items from their thesis’ menu and complete a mystery box dinner, which includes surprise ingredients for the chefs to create a three course meal in two hours. “I went through the program not for the acknowledgement, but as a personal challenge to be my best and see how far I could go,” Chef Baglio explained. “The coursework was refreshing as it was an extension of what I get to do every day.” Chef Baglio studied at the prestigious school Le Cordon Bleu of Paris and earned a Master’s Degree in Food and Nutrition. He is also the youngest chef in history to be given the title Master Chef by the Federation of Italian Chefs, which he earned at age 23. Prior to working at Osteria Pronto in 2011, Chef Baglio had served as the personal chef to Princess Caroline of Monaco and was also a professor at Lake Washington Technical College in Kirkland, WA.
Salted Caramel Craze Grabs Krispy Kreme
Krispy Kreme is getting in on the salted caramel trend with a unique sweet and savory, soft and crunchy doughnut treat. From June 24 through September 1, Krispy Kreme’s limited-time caramel and chocolate offerings will feature hand-dipped and handcrafted doughnuts topped with smooth caramel, sweet chocolate, and salted pretzels. – Adapted from QSR Magazine
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Food Industry News® July 2013
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National News
Bloomberg Says
n A majority of all professionals hate networking events and making small talk. n Great ideas are welcomed by the federal government. Big awards are available for a number of outsideagency problem-solvers. n States are throwing added taxes on “green cars” to pay for road work.
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3M E.coli Detection Assay Gets Certification
3M Food Safety announced that its 3M™ Molecular Detection Assay for E.coli O157 (including H7) has been granted a NF VALIDATION certification from AFNOR CERTIFICATION for its ability to detect the bacteria in raw beef, fruit, vegetable and dairy products. AFNOR CERTIFICATION’s validation for E.coli O157, effective for a four-year period, follows a similar evaluation process completed in recent months for 3M’s Molecular Detection Assay for the Salmonella organism. Salmonella and E.coli are perennially two leading causes of foodborne illness outbreaks throughout the world. Currently in use in more than 35 countries, the 3M Molecular Detection System was introduced to food processors, reference laboratories and other customers in 2011 along with assays for E.coli O157 (including H7), Listeria and Salmonella. The technology harnesses isothermal DNA amplification and bioluminescence detection technologies to target and amplify nucleic acid in enriched food and food process samples. –news.3m.com
Burger King launched several limited-time items this summer, including the BK Rib which is very similar to McDonald’s iconic McRib sandwich. The new summer menu will also include a Memphis pulled pork sandwich, a Carolina BBQ sandwich, a new BBQ chicken salad and sweet potato fries. – LA Times McDonald’s is checking into small ways of making changes in its Dollar Menu to help franchisees keep up with rising food costs, including adding toppings to chicken sandwiches for an additional fee. McDonald’s Dollar Menu accounts for less than 15% of U.S. sales. – Chicago Tribune Family Dollar Stores has cut its expectation for same-store sales growth to 2% to 4% for the second half of the year, Chief Financial Officer Mary Winston said. Lower-income shoppers are still feeling financial pressure, even though the economy is improving. – Supermarket News The 94th annual National Restaurant Association Restaurant, Hotel-Motel Show and 6th annual International Wine, Spirits & Beer Event, recently held at Chi-
cago’s McCormick Place on May 18-21, posted positive growth in both attendee and exhibitor numbers. As the most comprehensive trade show for the foodservice BAILEYS® Coffee Creamers, the line of premium non-alcoholic flavored coffee creamers, today announced the launch of three new delectable flavors: Vanilla Brown Sugar, White Chocolate Raspberry Swirl and BAILEYS Mudslide. The flavors are now available at retailers across the country.
industry, NRA Show 2013 addressed issues that mattered most to attendees–including sustainability, health care, kids’ nutrition, technology, and more. – www.restaurant.org Arby’s Restaurant Group Inc. has named Paul Brown as its new chief executive officer. – arbys.com Pearson Candy Company acquired the Bit-O-Honey confectionery brand from Nestle USA, Inc. The acquisition marks the fifth brand Brynwood Partners has acquired from Nestle. The James Beard Foundation partnered with Chase Sapphire Preferred Visa Signature to present Taste America®, a 10-city, five-weekend epicurean tour across the country this fall, and is scheduled to be in Chicago the weekend of September 20-21.
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MALE RATES Attained Age FEMALE RATES
Rational presents new VarioSmoker at NRA Visitors of the NRA Show were able to see the new accessory highlight from Rational. From now on, everybody can smoke in a Rational combisteamer. This is now possible thanks to Rational´s new VarioSmoker. The SelfCookingCenter® whitefficiency® can grill, steam, bake, roast, braise, simmer, stew, poach, or blanche – and now even smoke – and it replaces almost all of the appliances traditionally found in a professional kitchen. A mere fingertip on the desired result of any dish is enough for the appliance to independently determine, regulate, and monitor the optimal cooking process.
Deadly Job Statistics
According to a recent AFL-CIO report, Death on the Job: The Toll of Neglect, 177 workers were killed in Illinois in 2011 with a rate of 3.1 deaths per 100,000 workers. Nationally, Illinois ranks #16 with 1 being the best and 50 being the worst. I would take the Occupational Safety and Health Administration (OSHA) 90 years to inspect each workplace in the state once. In 2011, there were 4,693 workplace deaths due to traumatic injuries and more than 3.8 million workers across all industries, including state and local government, who experienced work-related illnesses and injuries.
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169.75 169.75 177.15 184.21 191.44 198.16 204.65 211.13 217.62 224.11 230.83 237.77
65 66 67 68 69 70 71 72 73 74 75 76
147.61 147.61 154.04 160.19 166.47 172.31 177.95 183.59 189.24 194.88 200.72 206.76
MALE RATES Attained Age FEMALE RATES
244.83 252.26 259.82 267.52 276.99 286.64 296.79 307.15 317.72 328.88 340.34 352.10
77 78 79 80 81 82 83 84 85 86 87 88
212.90 219.36 225.93 232.62 240.86 249.26 258.08 267.08 276.28 285.99 295.95 306.18
MALE RATES Attained Age FEMALE RATES
363.82 375.47 387.41 399.61 411.24 423.07 435.12 443.83 452.70 461.76 470.99
89 90 91 92 93 94 95 96 97 98 99
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Who Decides When Natural Food Can Be Marketed As Natural? Jenny Mendelsohn, Alston & Bird LLP In recent years, the number ally is natural were barred by this of consumer fraud class actions primary jurisdiction doctrine. In challenging “natural” food and that case, plaintiffs argued that beverage advertising has greatly “all natural” and “pure natural” increased. In these lawsuits, con- labels were deceptive because the sumers claim that manufactur- products allegedly had synthetic ers engage in unfair and decep- chemicals. The court, because of tive business practices when they the FDA’s expert judgment and advertise that their product is authority, refused to define “natu“natural,” even though it may be ral” and what constituted false and processed or may come from non- misleading use of the label “natunaturally occurring sources. ral” without further guidance from When faced with these lawsuits, the FDA. The court noted that the food industry has found an ally while it had the authority to decide in the Food and Drug Adminis- whether particular conduct was tration (FDA). What is known as false or misleading, it would not the primary jurisdiction doctrine undertake that decision if it would states that the FDA, not a court, undercut the “FDA’s considered decides what “natural” means and judgments.” whether a company has a “natural” Since the Astiana decision, sevproduct. The FDA has declined eral additional courts have referred to expressly define what “natural” positively to its determination that means in advertising, so the food absent any FDA rules regarding industry has used the resulting the use of the word “natural,” a ambiguity to its advantage in de- court should decline to determine fending against class actions which on its own whether a specific use claim that certain foods marketed of “natural” is false or misleadas natural really are not. ing. That being said, if there is any In Astiana v. The Hain Celestial FDA guidance on an issue, a court Group, a federal court decided that will not hesitate to decide whether class action claims over whether a a manufacturer violated the FDA food marketed as “natural” actu- directive even in light of Astiana.
CHEF PROFILE
Executive Chef Robert Hoffman City Tavern 1416 S. Michigan Avenue Chicago, Illinois 60605 312-663-1278 Birthplace: Chicago IL First food service job: Dishwasher at a local pizzeria Favorite Food: Sausage Chefs I admire: Curtis Duffy, Grant Achatz, Rick Bayless Worst Part of the Job: No time Most Humorous Kitchen Mishap: Watching someone try to pour milk on a grease fire and get tackled Favorite Food To Prepare: Bacon What part of the job gives the most pleasure: Guests’ reactions If you couldn’t be a chef, what would you be and why: Farmer (I like the devotion to doing a few things really well.) Best advice you ever got was: To find out the how behind the why. Where do you like to vacation: Everywhere, just send me on one. What do you enjoy most about FIN: It’s a great local source for industry news, products and industry trends.
While manufacturers have had success in court with this primary jurisdiction argument, heightened consumer awareness about the ingredients contained in foods and beverages may prompt future FDA regulations on what constitutes a “natural” product. It is unlikely
that the FDA will remain indefinitely silent on this issue, as more and more companies use this type of language to promote their products. Accordingly, companies promoting their products as “natural” should stay abreast of FDA policymaking and regulations.
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Call Today to See how You Can CASH IN On This Opportunity: (800) 468-7478 Spotted all over the arms of visitors at the NRA Show, Chicago: Pete Palazzolo’s rubon tattoos for his Palazzolo’s gelato. The lines for samples of their frozen desserts ended with lots of guests adding on some “faux ink” for the show.
Spotlight on Local Food Truck Wheelers and Dealers
The Slide Ride
Location schedule: www.theslideride.com The Slide Ride is Chicago’s original Slider truck. This truck was born out of a passion to create delicious mini sandwiches on the go. Whether it’s their signature Bacon Baby slider, the eclectic Sriracha Buffalo Chicken or their vegetarian Southwestern Black Bean slider, people tell them that their sliders are the best they’ve ever had. Check out the menu on their website to see all the sliders. If you want to keep up with The Slide Ride and find out where you can get their deliciously crafted sliders, you can follow them on Twitter, like them on Facebook, find them on Foursquare or check the home page of their website. They cater, deliver, do holiday parties, weddings, etc.
Winners Know n Arrive earlier than your competition. n Know your competition. n Know more than your competition. n Be in better shape mentaly, physically and intellectually than your competition. n Plan several steps ahead of your competition. n Never demean your competition. n Never expect thanks from your competition. n Everyone is your competition.
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Chicago Gourmet 2013, September 27-29, 2013 in Millennium Park Tickets for the sixth annual Bon Appétit presents Chicago Gourmet are available at special pre-sale pricing, while supplies last. Chicago Gourmet, presented by Bon Appétit, is a celebration of food and wine showcasing more than 100 of Chicago’s finest restaurants and chefs, as well as hundreds of renowned vintners, spirit makers, and premium breweries from around the world. Guests enjoy dozens of live cooking demonstrations, expert seminars, gourmet tastings, and book signings by internationally renowned chefs, master sommeliers, and winemakers. Additionally, the fun and tasty “Hamburger Hop® kicks off the weekend, an exclusive Grand Cru wine tasting is featured on Saturday and Sunday, and the Bon Appétit and Chicago Gourmet Dine Around extends the event beyond Millennium Park into some of the area’s best restaurants.
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Food Industry News® July 2013
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themselves when it comes to the menu-critical sandwich? “Never before have we seen such a demand for customization at restaurants, especially in the quickQuality Used and New Foodservice Equipment serve and fast-casual segments,” said Peter Parthenis Jr., CEO and President of Grecian Delight Foods. “Spending time with our independent operator customers has allowed us to hear their requests for menu distinction. Because of these discussions, we’ve expanded our flatbread offerings to include alternative Special THE MOST RESPECTED QUALITY Hours: Discounts For sandwich carriers like naan, lavash, Skinny Buns, Focaccia Flats and spreads like hummus and yogurt USED & NEW EQUIPMENT DEALER 8:30 a.m. to Food Industry sauces to replace tired condiments.” IN THE MIDWEST 5 p.m. Daily But it’s not just independent restaurants that have identified sandwich carriers and sauces as a way to difOn Special Now! Professionals Saturday ferentiate themselves while appealing 8:30 a.m. to Noon $1495.to more customers. Examine the latest limited time offers (LTOs) from Supply Lastsits classic roast beef sandwich on a Kings Hawaiian bun. Which Wich 100s of Knives major chains. Arby’s recentlyWhile launched on Display is currently running a national LTO for gyros on traditional pita bread. Fazoli’s is testing three Italian melts TRUE Model n Full Selection of Knives and Tools Visit Our Showroom all on flatbread. And Chick-fil-A is aboard TSSU-72-30 PAN the chicken wrap bandwagon as of last month. n Knives Sharpened While You Wait According to the Humane Research Council, 47% of US adults eat one or more vegetarian meals per 930 Fullerton Ave., Addison, IL 60101 Pre-Owned Sandwich Prep Table CleanedMoe’s • TestedSouthwest • Guaranteed Grill, Epic Burger and even Mario Batali’s 14 resweek. Ever hear of Meatless Mondays? n Hard to Find Cooking and Baking Tools List Price New: $8976.00 taurants are a few of many restaurants taking part in this nationwide initiative that encourages restaurants Sé Habla Espanol n Cake and Pastry Supplies and Tools Deliver Quality, Valueon & Service! to offer vegetarian options on theirWemenus, especially Mondays, and encourages consumers to order www.marchfoodequip.com n Moleculer Gastronomy Equipment and Supplies and eat vegetarian dishes once weekly. Benjamin Stanley, Vice President of Product at Food Genius, visually demonstrates how nontraditional sandwich carriers provide the platform to create a wider vegetarian offering. “When used as a sandwich, a flatbread is 12% more likely to mention vegetable (Image #1) than something between a bun (Image #2). A way to leverage health into this is by using the flatbread to contain a salad and turn it into a portable option for something that is already perceived as healthy.” In independent research, Grecian Delight Foods found that back-of-house space is at a premium. Res810 W. Lake St. 312-421-3666 taurant operators need one item to serve several purposes. “I think overall, the story on flatbreads and (Lake and Hasted) www.nwcutlery.com alternative sandwich breads is entirely about versatility and the data supports this,” says Mr. Stanley. info@nwcutlery.com Chicago, IL
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Food Industry News® July 2013
TRAVEL With Valerie Miller
DESTINATION: SAN DIEGO, CALIFORNIA
Observations Differ, But Goals Are Common
To make your food interesting, serve what you really like the way you really like it. – Lee Bailey
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What do employees need from their jobs? Often, managers don’t see the same staff with the same sets of clear observation. In a test by Psychologist David McClelland on three bosses, they were all shown a photo of a man seated at his desk, looking at a family photo. The three were asked what they saw: One saw a daydreamer, another saw a man who valued his family and the last saw a man grateful for his blessings. McClelland broke down thousands of responses to three simple needs: 1: Employees want to be involved and need feedback. 2: Workers want affiliation with coworkers and a team. 3: Some workers seek power over others and crave recognition. Decyphering which are among your staff will build a strong, loyal team.
Getting There: Fly/Drive Flights out of Chicago O’Hare on American and United Airlines Flights out of Chicago Midway on Southwest Airlines San Diego is located in Southern California just 20 miles north of Mexico on the coast of the Pacific Ocean. San Diego is known for its pristine coastline boasting 70 miles of beautiful beaches, year-round sunshine and mild temperatures. Things to do: Outdoor activities include golfing, walking tours, hiking and biking tours. Watersports include boating, fishing, kayaking, snorkeling and scuba diving. Highlights include a visit to the San Diego Zoo and SeaWorld. n Balboa Park – minutes from downtown San Diego and ranked as one of the “Best Parks in the World”. The park is home to 15 major museums, several performing arts venues, lovely gardens and many other cultural and recreational attractions. n Gaslamp Quarter – Historic Gaslamp Quarter where classic Victorian buildings are home to 100 retail shops, 100 restaurants and 35 bar and nightclubs. n Harbor Tour Companies including Flagship Cruises & Events and Hornnblower Cruises & Events which offer one and two hour tours of beautiful San Diego Bay. n La Jolla Cove – 15 miles north of downtown San Diego, it is one of the most spectacular natural settings in the world. n San Diego Coronado Ferry – adjacent to the cruise ship terminal, passengers can board the San Diego Coronado Ferry every hour and cruise across San Diego Bay to spend the day in Coronado which is an affluent resort city. n USS Midway Museum – explore galleys, sleeping quarters and the engine room of this aircraft carrier as well as 25 restored aircraft & flight simulators during a self-guided tour. Accommodations: Choices include Hotels & Resorts, Bed & Breakfasts and Camping & RV Parks. For more info log on to www.visitsandiego.org Upcoming Events: SAN DIEGO WINE & FOOD FESTIVAL, November 20-24-2013. The 10th annual San Diego Wine & Food Festival features a plethora of wine and culinary events including wine tasting seminars, cooking classes taught by award winning chefs, the Grand Tasting, Celebrity Chefs Luncheon and other tasting opportunities. The Sommelier Challenge which brings together over 80 wines worldwide for evaluation by a team of Certified Sommeliers from New York City, Los Angeles, Las Vegas, San Francisco and San Diego. For more info about the Festival, visit www.sandiegowineclassic.com
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Food Industry News® July 2013
Sbarro Expansion
Sbarro announced that it will further its international growth with plans to open 20 eateries in Ontario, Canada. This announcement is the latest in a series of franchise agreements that have recently expanded Sbarro’s presence across Europe, the Middle East, South America, Asia and the Pacific. – Adapted from Technomic’s FoodService Monitor
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Writer Robert Getchell grew to renown in the mid-70’s by authoring the screenplay Alice Doesn’t Live Here Anymore, a film about a widow who drives toward Monterey, California, with her teenage son in hopes of building a career as a songstress, only to have her dreams flatten in front of Mel and Ruby’s Café in Tucson, where she becomes a waitress. Directed by the venerable Martin Scorsese and featuring modern-day actors like Ellen Burstyn, Harvey Keitel, and Jodie Foster, it garnered critical acclaim for operating “somewhere outside ideology, maybe in the area of contemporary myth and romance” and resulted in Ellen Burstyn’s acquisition of the coveted Academy Award for Best Actress of 1974. Fatefully, the heroine’s narrative did not end with the celebrations in ’74. In 1976, CBS re-opened the diner in which the title character worked, moving it to Phoenix this time and manning its floor with actresses Linda Lavin, Beth Howland, and, famously, Polly Holliday, whose gum-cracking Florence Jean Castlebury (“Flo”) made the catchphrase “Kiss my grits” as common as buttered, white toast. The new trio of waitresses showed up to work in full uniform as reliably as their predecessors, served regular customers like Earl Hicks and Henry Beesmeyer, and were tipped by celebrities like comedians George Burns and Martha Raye occasionally. Over the course of 202 episodes, “Alice”’s viewing audience relied as much on the actresses playing waitresses as they did real waitresses, since the personalities the actresses created were as memorable as their real-time counterparts. “There was a woman named Missy who worked on the floor,” said Grant Waspi, who was hired to be a dishwasher at Chicago favorite Fritzel’s when he was thirteen years old.” She was a very commanding woman, and she was loved by everyone.” Missy had come to be so beloved by giving years of loyal, reliable service. Commenting on the advantages of her faithfulness at a time when downtown eateries were owned by families, not corporations, Grant recalled a perk that was more common at the time than it is now. “In these family run restaurants, there was a system based on seniority, and your station was your station. Now, there was an area in the front room called ‘The Windows and The Walls’. [Missy] was always on The Walls, because that was her station, Booths One, Two, Three, and Four. Everyone wanted to sit in Booth Four, because it was the best seat in the house. So, if you wanted to sit with Missy, you would request Wall Four. You were not only taken care of at that table, but the chef would come out to say Hi, too.” Grant’s brief description detailed a time when restaurant patrons could visit a favorite spot, request the same booth, and be greeted by a recognizable face consistently. It is a practice that is not yet extinct, luckily, as one can easily request a favorite server before the evening begins. But as a tradition, it has evolved, much like film media. For as Alice Doesn’t Live Here Anymore inspired “Alice”, and, in turn, “Alice” inspired the short-lived spinoff, “Flo”, so eateries’ traditions of attentive, comforting service continue, each always hoping to inspire a sequel, and, if not a sequel, then at least an inspired reunion.
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Spotlight on Local Food Truck Wheelers and Dealers
ChiTown Tamale
Twitter @chitowntamale & chitowntamale.com for locations & info ChiTown Tamale is a gourmet tamale food truck based in the Chicagoland area. Their mission is to feed the masses with their delightful products. ChiTown Tamale is where to look for Chicago-inspired gourmet tamales, including the Sin Carne, Pollo Capone and Puerco de Cacao. Catering and delivery is available to customers’ homes, offices, parties or events. You don’t have to hunt them down; they’ll bring them to you.
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Fifty-year-old beloved Italian- born Giovanni Rana showcased its new line of foodservice products, unique and finely-crafted pasta and sauces at the 2013 National Restaurant Association (NRA) Show. Attendees saw the versatility of Giovanni Rana products including chef cook-offs with James Beard Award- winning chef Tony Mantuano of Spiaggia – Chicago’s only four- star Italian restaurant – and Italy’s Michelinstarred chef Giancarlo Perbellini.
Cooking For Your Gluten-Free Teen by Carlyn Berghoff, Sarah Berghoff MClure, Dr. Susanne P. Nelson, Nancy Ross Ryan Andrews McMeel Publishing; $19.99/Trade Paperback ISBN-13:978-1449427603 For teens, a diagnosis of celiac disease or gluten intolerance can seem like the end of “normal” and all the foods they love: pizza, hamburgers and hot dogs, cookies, doughnuts, birthday cake. If you are part of a food dynasty like the Berghoffs, it seemed worse. Sarah Berghoff McClure is the second daughter of Jim McClure and Carlyn Berghoff McClure, and for them, the answers were obvious: if the recipes don’t exist, create them and get it the “Berghoff” touch for excellence. Carlyn Berghoff McClure, CEO of the Berghoff Catering and Restaurant Group, is the 4th generation to continue the Berghoff legacy. Once Carlyn embraced gluten-free cooking, product and recipe development, the concept of eating well with a gluten-free menu became not only possible, but perfected. A tested and terrific collection of recipes passes, with flying colors, the critical requirements of a teen, a culinary mother and Doctor Suzanne P. Nelson, MD, MPH, specialist in pediatric gastroenterolgy/Assistant Professor of Clinical Pediatrics, The Feinberg School of Medicine, Northwestern University in Chicago, Illinois. All of that expertise gets wonderfully assembled by the talented Nancy Ross Ryan, founder of Fresh Food Writing in Chicago and writer for The Berghoff Family Cookbook and The Berghoff Café Cookbook. With medical guidelines, and a necessary list of foods to avoid, here is the definitive, essential, single volume that assembles how to swap out the bad for the gluten-free good. –MB
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Outdoor Tips Ants, ants, ants everywhere... Well, they are said never to cross a chalk line. So get your chalk out and draw a line on the floor or wherever ants tend to march. See for yourself! To keep those pesky insects away from your plants, combine one bulb of garlic, 1 small onion and 1 Tbsp. cayenne pepper in the blender. Mix with 1 quart water and let stand for one hour. Then add 1 Tbsp. Ivory liquid and mist your plants! Gardening tips—The Worm Turns—Plant dill around your tomato bed. It’s a great way to keep tomato horn worms from getting the better of your plants. When to Pick –– The best time to harvest fruits and vegetables for maximum flavor is in the morning.
“My Territory is Lousy” Blaming the territory is common, but what can a boss do? Keep an eye on sales figures in every territory and note how they change over time. Often, a “bad” territory suddenly becomes more generous when a new salesperson is assigned to it. (You may want to mix things up and change territories every once in a while to keep your sales force fresh.)
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Spotlight on Local Food Truck Wheelers and Dealers
Flirty Cupcakes
Dessert Garage: 1030 W Taylor St, Chicago, IL Food truck location: flirtycupcakes.com/schedule-locations It started with Tiffany Kurtz’s desire to own her own business. And an idea, a nostalgic memory and a blue van and grew from on an “on wheels” concept to a dessert garage. Flirty Cupcakes Dessert Garage was created to meet the demands of their customers. When that craving hits, their stalkers want their cupcakes immediately and sometimes it isn’t practical to track down the van. They know their customers love the experience of chasing their van, so they wanted to continue to give them a one of a kind experience in their bakery that resembles an industrial chic garage. It’s a really fun place to hang out, relax, work, visit or just eat. And for Flirty Cupcakes on Wheels, it’s a great “garage” to park at when not squealing its tires curbside.
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Use only the fresh regional ingredients to season and keep it simple. –James Beard
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Middle-Aged Americans Do Double Duty
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Cooking is at once one of the simplest and most gratifying of the arts, but to cook well one must love and respect food. -Craig Claiborne
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Spotlight on Local Food Truck Wheelers and Dealers
Soups In The Loop
Location schedule: Twitter: @SoupsintheLoop Soups in the Loop is a mobile food truck rolling through the streets of Chicago bringing you heartwarming meals in a cup. Whether you’re strolling down the street or busy working through lunch their goal is to get you Soupy! Follow them @SoupsintheLoop on Twitter to stay up to date on their latest locations and daily specials. They also cater. Corporate luncheons, holiday parties, birthday extravaganzas you name it, they can be there to fill you up. No prep, no mess, no problems.
Like many old sitcoms, the middle class couple has in-laws in the attic and a grown child living in the basement... but this time, it’s all real. More and more Americans are part of the “sandwich generation,” caring for both children and parents, according to the Pew Research Center. Forty-seven percent of adults in their 40s and 50s are either raising or supporting a child and have at least one parent 65 years old or older, and 15 percent are providing financial support to both. A Pew survey in late 2012 found that 48 percent of adults ages 4059 gave at least some financial support to an adult child in the past year; 27 percent provided the primary support. That’s a significant increase from 2005. On the other hand, about 21 percent of middle-age adults provided a parent with some financial support in 2012, a figure more or less the same from the 2005 level. One interesting note about attitudes toward support: Pew found that 75 percent of all adults believe grown children have a responsibility to financially assist elderly parents who need help, but only 52 percent agree that parents have a similar obligation to help out a grown child: Decades of care was “enough.”
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Cary Miller Presents
People Selling the Industry This month I’m proud to be pictured
with Chef Armondo Vasquez, the chef/ partner of LaScarola Restaurant in Chicago. Armondo said he recently lost 65 pounds by eating smaller portions and drinking more water. This guy is an inspiration and I am proud to call him a longtime friend to me and to Food Industry News. It’s supporters like Armondo that keep our local suppliers strong. John Mackay and his lovely wife Dottie run Mackay Mechanical. John focuses his energy of providing a full spectrum of HVAC and refrigeration maintenance and repair service to restaurants and other food businesses located in Chicago’s Northwest suburbs. If you are looking for a refrigeration and HVAC service firm to give you top notch personal service call Mackay Mechanical. AMB Eco was founded in February 2013 as a vehicle for Andrew Fernitz, Mario Spatafora, and Brian Watkins to design, build and install indoor hydroponic growing systems into restaurants, hotels and other food businesses. Their custom growing racks ensure a year-round supply of the freshest microgreens and specialty herbs. And, by integrating these units into kitchens, they completely eliminate the farm-to-fork supply chain and all of its fuel costs, pollution, and spoilage for certain, high-value crops. If you are considering an indoor growing system for your business, contact AMB Eco. Julie Palmer is a former bar owner and the creator and inventor of the Vaportini, a revolutionary new way of consuming alcohol. It is inhaled rather than swallowed. The alcohol is absorbed directly into the bloodstream and does not go through the digestive tract. This has the advantage of no calories; no carbs, no impurities and the effects of consuming alcohol are immediately felt, making it easier to responsibly imbibe. Unlike traditional consumption of spirits, Vaportinis give more control, shortly after exhaling all of the effects of the alcohol consumed are felt. The Vaportini kit includes; the Vaportini ring, the Vaportini globe, a small funnel for adding spirits to the globe, a candle, straws, and instructions. The units can be used with any standard pint glass, and offer an interesting, new way to promote and sell alcoholic beverages. Teresa Cesaro is with Bacardi USA, Inc. The company boasts a portfolio of some of the most recognized and top-selling spirits brands in the U.S. including BACARDI rum, the worlds numberone selling rum; GREY GOOSE vodka, DEWARS Blended Scotch whisky, BOMBAY SAPPHIRE gin, CAZADORES blue agave tequila and MARTINI & ROSSI vermouth, the world-leader in vermouth. Teresa helps key accounts understand ways of increasing profitability through merchandising of her premium brands and mixology innovation. Helen Papantoniou is the GM of her family’s business, Pita Pan Bakery based in Chicago Heights, Illinois. The company has been making pita bread since 1972. Today, the firm operates a custom bakery specializing in producing all types of flatbread in virtually any size, shape, or flavor you can imagine. They have a test kitchen on site to aid with product development, as well as short-run testing to refine and improve the whole process. The result is a shorter development cycle that ultimately gets the clients flatbread to market faster. The firm recently added an additional 100,000 square feet to its current facility. John Iacchino is with Franco’s Cucina, a retail/wholesale bakery, which has done a spectacular job creating and producing “Original Cheese Sticks” which are puff pastry sticks filled with real cream cheese and fruit flavors. Franco’s cheese sticks are primarily sold through retail channels, although many restaurants are starting to sell them as quick service desserts, snacks and as a part of their dessert menu. The product is distributed locally through Greco.
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POS Choices, How do I Decide? Restaurateurs know the National Restaurant Association show hosted in the Windy City was an opportunity to check prospective POS solutions. At a time where economic growth seems eminent, it’s a good time to bring new POS equipment in house. Business owners like you have questions on what’s right: Should I buy hardware and software or should I subscribe to a software application? What’s the difference? How will it impact my bottom line? What is the ROI timeline of my options? Is a consumergrade Ipad tablet solution going to work for me? It can become confusing to know which solution features are worth paying for and what package is the right fit. For this reason, the National Restaurant Association released tool kits to help you choose, and has endorsed the Retail Solution Providers Association (RSPA) as a reliable resource to help make sure you are satisfied with a new POS installation. The RSPA Certification Program aligns with NRA’s mission which is to provide our members with information to help them make the best business decisions. Choosing a technology or POS ven-
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Call For A Free Estimate www.olympiamaintenance.com dor is an important part of running any restaurant and RSPA Certified companies have been proven reliable, knowledgeable and compliant with the principals within the 8 Essential Elements of POS System Ownership. According to the NRA’s “POS Systems Must Accommodate New Secure Payment Technology” the financial liability of credit/debt card fraud will likely transfer to merchants… that means you! Your POS provider should be adapting to this shift. Now more than ever, a technology provider needs to be your partner in navigation through change. The NRA “8 Essential Elements of POS System Ownership” and companion “POS Tool Kit” can help you to make informed comparisons of the POS Solutions you are considering. While the NRA does not make any recommendations for specific POS Solutions, it is strongly suggested you select a RSPA Certified reseller as your technology provider. Find them on the association’s website: GoRSPA.org. RSPA Certified companies can be found on: http:// www.rspacertified.com. – Kelli Stewart, Advanced Data Systems Chicago, Inc.
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It’s amazing how much silverware gets thrown into soiled linen bags. Several years ago, well before 9-11, a general manager for a very high-volume steak-andseafood restaurant was determined to reduce the loss of expensive silverware. He went to a local spyware shop and purchased a metal detection wand like those now used at airports. The restaurant’s managers would periodically check linen bags before allowing them to be taken to the storage area outside. The dishwasher and bussing staff cringed each time the detector sounded. They were ordered to empty the entire bag and go through each napkin to find the discarded utensil. Fortunately these detectors made it into the supply industry and are readily available and widely used. – Adapted from 50 Cost Cutting Tips. For more information, visit www.RestaurantOwner.com
Servicing All Makes and Brands of Equipment A baker knows to have a cat to stop the rats that are ruining the business. –JC
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And The Winner Is... WTTW’s Check Please has selected Catherine De Orio as their new host. Catherine is a published food writer, trained in the culinary arts, adventurous eater, and is known and respected in the restaurant industry. The five finalists were: Senam Amegashie, freelance writer; Donny de Castro, owner of Tavern at the Park Restaurant; Catherine De Orio, president of Culinary Curator; Sarah Levy, magazine editor and owner of S. Levy Foods and Ina Pinkney, chef/owner of Ina’s.
Food-Retail Improves
According to an FMI survey, 60% of food retailers welcomed more customers and 46% saw an increase in transaction size last year compared with 2011. Respondents also raised hourly and salaried pay, and they plan to add or maintain staffing. – Adapted from Progressive Grocer
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Food Industry News® July 2013
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Bringing Manufacturing Back to the USA CRAIN’S notes the quietly growing shift to bring manufacturing back to the United States... and it’s working. It’s a trend called “reshoring,” one that has brought an estimated 50,000 jobs back to the United States since 2010. The mission of the Reshoring Initiative is to bring good, well-paying manufacturing jobs back to the United States by assisting companies to more accurately assess their total cost of offshoring, and to shift collective thinking from “offshoring is cheaper” to “locally-made is safer and more cost effective in the long run.” For several decades, local manufacturers lost work to overseas factories because of their lower labor costs and the strong U.S. dollar. But because shipping prices and Chinese wages have been rising, U.S. companies are bringing some work back home. Additionally, Asian firms do not always respect intellectual properties and routinely produce knock-offs that dilute U.S. markets.
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Spotlight on Local Food Truck Wheelers and Dealers
The Roost
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DEUCE’S BURGER BAR & DIAMOND CLUB
Deuce’s Beer & Burger Bar is Wrigleyville’s premier gourmet burger establishment located in the heart of Lakeview. Deuce’s opened its doors in August 2011, providing patrons with an industrial high-energy atmosphere unique to the area. Spirits include crafts from local and international breweries. There’s a beer to quench any type of palate. On the menu: Deuces’ offers over 10 original burger creations which include: Deuce’s Classic- lettuce, tomato, onions, pickles with double D sauce Rodeo – cheddar, applewood smoked bacon, charred red onions with house BBQ sauce Lamburger- Colorado lamb, feta cheese, tomato and tzatziki sauce. Burgers are served on local artisanal buns and come with Rosemary sea salt fries. For an appetizer, they offer a Glass of Bacon which is a pint of crispy house cured bacon. Sandwiches selections include a Raspberry Grilled Cheese-brioche cave aged gruyere and raspberry jam and a Pulled Pork sandwich which is house smoked pork shoulder and spicy BBQ sauce. DIAMOND CLUB The Diamond club is an upscale cocktail lounge and nightclub located directly above Deuce’s Burger Bar. The Diamond Club is adorned with worn leather sectionals, plush couch seating; South Beach-style sliding glass windows and an unparalleled view of Clark Street. DEUCE’S OUTDOOR PATIO Deuce’s outdoor patio is located just north of the establishment. The 5,000 sq. ft. outdoor haven features nine private cabanas that can accommodate groups of 12-20, regular patio seating for up to 150, fully stocked outdoor patio bar and a 40-foot reflecting fountain that sits in the middle of the patio. Deuce’s is located at 3505 N. Clark in Chicago, IL. For more info, deuceschicago.com
Location schedule: theroostfoodtruck.com The Roost is all about simple Southern comfort food. Steeped in generations of tradition, their down home staples will be sure to fill your belly and warm your soul. While their menu will change with the seasons, on a daily basis you can expect some great dishes born straight out of the Carolinas. The inspiration for their cuisine is Grandma Raine, “the Queen of Kure Beach.” Fried chicken, pulled pork sandwiches and Brunswick stew are on the menu in this food truck. Whether you like your meat herbed or spicy, you’ll be satisfying your appetite for Southern cuisine right here.
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Food Industry News® July 2013
Spotlight on Local Food Truck Wheelers and Dealers
Beavers Coffee and Donuts
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create “Better-For-You” menu options by using our greek yogurt as a:
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This is Chicago’s first and only food truck serving hot & fresh mini donuts with regular toppings (Cinnamon Sugar Powdered Sugar or Chocolate Powder) and various gourmet toppings. They also serve fresh ground imported coffee. Beavers Coffee and Donuts has been bringing the city of Chicago their signature cinnamon sugar-dusted mini-donuts since early 2012 when their food truck was launched in downtown Chicago. The brain-child of coowners, James Nuccio and Gabriel Wiesen, Beavers Coffee and Donuts has been winning over the 9-5 workforce ever since, wooing them with their made-to-order donuts, that are known for an addictive melt-in-your-mouth quality that only a seconds-old donut can deliver. Beavers Coffee and Donuts will also make special orders for large groups, office meetings, and parties that will be easily arranged with 2-hours notice. While the Beavers Coffee and Donuts Truck will continue to roam the streets of Chicago, they have a permanent location at the esteemed French Market, which means more donuts, more consistently, for Chicagoans.
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(630) 654-4040 Nespresso, the worldwide reference in single-serve coffee, unveiled its newest machine innovation for U.S. professional customers – the Aguila – at the National Restaurant Association Show in Chicago. Aguila is a collaboration between Nespresso and Thermoplan AG, a leader in state of the art milk systems. Combining exceptional functionality with an ultra-chic aesthetic, Aguila is equipped with top-of-the-line technological features including four extraction heads for simultaneous and fast beverage preparation during peak hours; three programmable cup sizes; and two spacious high capacity cup heaters. True to the Nespresso philosophy, Aguila allows baristas, bartenders, and hotel service members to prepare hot and cold milk and milk foam as well as Espressos, Espresso Macchiatos, Cappuccinos, and Lattes at the single touch of a button. Other notable features include a network connection via SIM card, enabling online tracking of the machine’s maintenance needs, and an energy saving mode after 30 minutes of non-usage. “Aguila provides our professional partners with the highest quality coffee, convenience and service that discerning consumers have now come to expect of their coffee experiences,” said Maarten Dekker, Vice President, B2B, Nespresso North America. With eight Grand Crus selected from the top 1-2 percent of the world’s best coffee available, Aguila offers a magnificent blend of simplicity and variety, delivering a range of exquisite coffee beverages with just one touch.
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The Value of Partial Vehicle Wraps Vehicle wraps are an incredibly effective way to get your business noticed. However, some business owners come in excited about getting a full wrap on their van, then suffer from “sticker shock” when they hear the price range for a full wrap. Many times the first reaction is to scale back to just getting a vehicle magnet or “just some lettering on the doors”. An economical solution to the full wrap is a partial vehicle wrap or cut vinyl decals to get the look and feel without completely covering every square inch. It’s a great compromise and at a fraction of the cost can be just as impactful as a full wrap. The marketing message you are conveying will be incorporated by our design professionals using the color of your vehicle along with spot graphics or decals strategically placed to finalize your design. With a partial wrap, anywhere from 1/4 to 3/4 of the vehicle is wrapped. So how do you decide how much of your vehicle to wrap? Many times, cars and smaller vehicles are better suited for full wraps. However on large work vans and trucks, partial wraps are very easy and look great. www.americangraph.com
Old Chicago Pasta & Pizza has changed its name, revamped its menu and is updating the look of its eateries in an effort to foster the feel of a neighborhood craft beer tavern, the company said. Now called Old Chicago Pizza & Taproom, the eateries each feature at least 25 local and regional craft brews on tap, as well as an expanded menu with more salads, sandwiches and appetizers meant for sharing. – Adapted from PizzaMarketplace.com
Breakfast Traffic Rises
According to NPD Group, breakfast proved a bright spot for restaurants in the first quarter of 2013, with morning traffic up 2% compared with flat lunchtimes and a 1% drop at dinner. Overall, restaurant traffic was flat and the average check rose 2% as those who did dine out spent a bit more. – burgerbusiness.com
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Food Industry News® July 2013
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BIG Flavor Small Prices
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CHEDDAR’S CASUAL CAFÉ 9486 US Highway 36 AVON, IN 317-209-9690. On the road we stopped in this place for a quick bite to eat. This is the perfect place to bring the kids; it’s casual and comfortable. They offer some good classic choices for dinner. I recommend the country fried steak with mashed potatoes, beans and Texas Toast. FOREVER YOGURT 5687 W. Touhy NILES, IL 847-972-0059. It’s a hot summer night and you’re craving something cool and refreshing. Check this place out. They are open very late. Choose your yogurt, add your choice of toppings with fruit or candies; they weigh it up for you. GOLDEN CORRAL 3525 N. University PEORIA, IL 312-9663064. Family style restaurant offering an endless buffet. Soup, salad bar, choice of meats, pizza and lots of desserts. This is an exceptional value; they have a lunch and dinner buffet. I find that I eat more when I dine at a buffet because there are so many good things to try. MEIER’S TAVERN 235 E. Lake GLENVIEW, IL 847-724-0477. They have been around since 1933 and have a full bar, small counter selling some liquor and lots of tables where you can sit and have drinks and something to eat. Friday night is the fish fry, and on the menu are burgers, chicken, tuna and a liver sausage sandwich. Sandwiches come with choice of chips, fries or tater tots. MORETTI’S 220 N. Randall Rd. LAKE IN THE HILLS, IL 847854-7220. Start with an order of the coconut onion rings; breaded with coconut and served with a sweet chili sauce. They have a large menu including pizza, burgers, Italian specialties and lots of chicken dishes which include chicken limone, chicken vesuvio, penne chicken asiago, chicken parmesan and broasted chicken, which is the Sunday special. NAF NAF GRILL 4430 Fox Valley Center Dr. AURORA, IL 630499-1700. Fast and fresh. We had an order of the baba ghanoush and for our entee the Beef Tenderloin Kebab plate which came with pita, tahini, pickles, Israeli salad and homemade fries. This was the perfect portion for two people. Nepal HOUSE 1301 S. Michigan CHICAGO, IL 312-9220601. Indian Cuisine. They have a nice selection of vegetarian specialties. The Palak Paneer is fresh spinach cooked with cottage cheese and spices, the Aloo Mutter is green peas & potatoes and the Veggie Makhami is mixed veggies in a creamy tomato sauce. All are served with basmati rice. THE FLORENTINE 151 W. Adams CHICAGO, IL 312-660-8866. The restaurant is offering a seasonal portable picnic basket for two; the Ciao Bello Date Basket and the Italian Summer Basket. It’s great to take to a party or picnic in the park. To purchase a basket, call the restaurant 12 hours prior to pick-up. UNCLE JOE’S 1461 E. Hyde Park CHICAGO, IL 773-241-5550. This is Caribbean cuisine. Jerk chicken is the specialty of the house. On the menu is jerk chicken wings, quarter chicken, half chicken or a whole chicken. For a side, get the rice & peas. The Jamaican jerk sauce is fantastic, it has so much flavor. You can buy a bottle of sauce to take home.
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Bartenders Outlook For 2013 As the individuals interacting with guests while also preparing and serving drinks, bartenders have a unique perspective on how the drinks business is trending in restaurants and bars. Technomic’s survey of its 1,500-member Bartender Panel reveals that bartenders saw business improve throughout 2012, although the momentum appeared to have slowed as the year wore on, likely due to the rocky economic recovery. Bartenders are optimistic about early 2013. n Nearly half (48 percent) of bartenders reported increased guest traffic in the third quarter of 2012 compared to 12 months ago. Seven in 10 bartenders in upscale/fine-dining restaurants (71 percent) cited guest traffic increases. n More than half (56 percent) of bartenders surveyed in the third quarter are optimistic that business will improve in the next six months; two-fifths (41 percent) expect it to stay the same. –National Restaurant Association Forecast
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“The quips and advice that Jim Contis put in those magazines over the years have helped shape my business philosophy tremendously. I have cut out thousands of them over the course of almost 30 years. I like them so much that I have put some of my favorites in a large 40 inch frame in my office.” –Chef Lou Aaron Chef Lou is the owner of Westside Drive-in located at 1929 West State 5 in Boise, Idaho. He is celebrating the restaurants 19th anniversary. For more info visit cheflou.com
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Food Industry News® July 2013
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National Restaurant Association’s 2013 Economic Outlook
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Spotlight on Local Food Truck Wheelers and Dealers
Bridgeport Pasty
Food truck location: Twitter.com/BridgeportPasty Pasties originated in Cornwall, England and travelled to the Upper Peninsula of Michigan with the Cornish tin miners in the 1800’s. They were the original “convenience food”. An easily portable and nutritious food, the workers’ lunch, filling and wholesome. The traditional Cornish Pasty contains only of sliced beef, onions, rutabaga (aka Swedes) and potato with salt and pepper seasoning. Concepted in 2009 while biking around London and stopping at a pasty stand, Carrie and Jay decided the pasty needed to come to Chicago. And so the seed for Bridgeport Pasty Company was planted. After experimenting with multiple recipes, they were ready to go. But how would they get the pasties to the people? Sadly, dog-sleds were out of the question, so they started investigating other mechanized options and finally hit on a real winner...the food truck. Keep your eyes open and your nose to the wind and you’ll see them on the road selling their pasties.
july 25-32.indd 28
Energy Costs Up In 2013, energy prices are projected to remain generally elevated in historical terms, according to the U.S. Energy Information Administration (EIA). On the consumer side, EIA expects gas prices to average $3.44 in 2013. The forecast is down from the consecutive record highs of $3.53 in 2011 and $3.65 in 2012, but still well above the recent averages of $2.35 in 2009 and $2.78 in 2010. The continued elevated levels of gas prices will put pressure on households as income growth remains modest. Households are expected to spend more on their homes in 2013. Prices of major home heating fuels are expected to decline or remain relatively constant — natural gas (+1 percent). Heating oil (+2 percent), propane (-5 percent), electricity (-2 percent). As a result, total household expenditures on home heating fuels are expected to be greater in 2013 they were in 2012.
The economy continued to grow at a moderate pace in 2012, but was never able to fully accelerate to the point where it could break the cycle of uncertainty. The 2012 story was largely the same as 2011 –a solid start to the year (677,000 jobs added in the first quarter). followed by a spring slump (only 200,000 jobs added in the second quarter), more fiscal uncertainty, and many businesses and consumers choosing to remain on the sidelines until they see how the plot is resolved. The end result is the same game of economic chicken: many consumers are reluctant to spend until they see more substantial job growth, while businesses are often hesitant to hire until they are convinced that consumers will buy their goods and services. Moreover, businesses have to take into account the uncertainty of future fiscal policy. which adds to employers’ likelihood of putting hiring plans on hold. The uneasiness among consumers is plainly revealed in their bleak assessment of the economy. ln the Association’s National Household Survey fielded in October 2012, only one out of 10 adults gave the national economy a rating of “excellent” (1 percent) or “good” (10 percent). Thirtysix percent of adults described the economy as “fair.” while more than half (53 percent) gave it a “poor” rating. Given the uncertain environment, it’s not surprising that consumers’ confidence in the economy hasn’t changed much during the last three years. Only one out of 10 respondents to the Association’s 2010 and 2011 National Household Surveys gave the economy ratings of ‘excellent’ or ‘good,’ while nine out of 10 said it was ‘fair’ or “poor.” The one bright spot in the 2012 assessment is that Continued on next page
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Food Industry News® July 2013
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the 53 percent of adults who gave the economy a ‘poor’ rating is down from 65 percent who reported similarly in 2011. The majority of these individuals only moved up to the “fair” category, however, which rose from 27 percent in 2011 to 36 percent in 2012. Not Enough Jobs For Demand Since the employment recovery began in March 2010. the private sector has averaged net job growth of about 155,000 a month. This growth level would be sufficient to keep up with labor market expansion during normal economic times, but it falls well short of what is needed to put a meaningful dent in the more than 20 million individuals who are currently either unemployed or underemployed. Through October 2012, the private sector had added nearly 5 million jobs since the employment recovery began, which is just over half of the 8.9 million jobs lost during the 25-month freefall from February 2008 to February 2010. At the expected growth rate, the private sector will not add back all of the jobs lost during the recession until 2015. Moderate Growth Despite their uncertainty in the economy, consumers are in a much better financial position than they were in recent years. Most importantly, households have shaved nearly $1 trillion off their total outstanding debt since 2008 — a decrease of more than 6 percent. As a result, households are now devoting less than 16 percent of their disposable income to debt repayment, down from 19 percent before the recession. ln addition, while total household net worth remains about 7 percent below the prerecession peak, it has been trending generally upward in recent quarters. Taken together, these developments help bolster the confidence of consumers and put them in a better position to
july 25-32.indd 29
increase spending levels. Consumers and employers will still have to negotiate considerable risks in the coming year. Food Prices Keep Rising Restaurant operators’ bottom lines continue to be squeezed by elevated food prices in 2012. After jumping 8.1 percent in 2011, the strongest annual increase in more than three decades — average wholesale food prices rose another 2 percent in 2012. Rising food costs are nothing new for restaurant operators as they’ve
seen average wholesale food prices jump nearly 30 percent this period. There was a 3.8 percent drop in 2009. The only decline during ‘ Looking ahead to 2013, prices for many major commodities are projected to remain elevated. The U.S. Department of Agriculture (USDA) expects continued gains in primary market prices for beef and broilers in 2013, which would build on their 2012 gains. Pork prices also are expected to post moderate gains in 2013, after declining in 2012. Similarly, the USDA
expects primary market prices for milk, cheddar and butter to increase in 2013, after posting across-the-board declines in 2012. In contrast, turkey and
eggs are the only major commodities for which the USDA expects some downward pressure on prices in 2013.
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n NEVER SIT DOWN WITH A CUSTOMER or friend while on duty, even if they ask you to. n When waiting on parties of one, or an ace as they are called in the restaurant business, special attention should be paid to them. They are generally in and out quicker than other parties, and they are usually the best percentage tippers. n If a customer leaves you an offer to buy you a drink, just tell them you will be happy to accept the offer another time, when you are not on duty. n The most neglected customer in the restaurant is the late customer. n People who come in the last few minutes of the evening are usually the best tippers. They don’t care how busy it was or how tired you are. They are here to enjoy themselves. Restaurants are noted for hurrying along late coming customers. We are not rushing them, but we must get their order because the kitchen is closing. They may sit there and enjoy their meal as long as they wish. Treat them as though they are the first customers of the evening. n A tip should never be removed from a table while the customer is still there. Unless, however, the customer hands it to you or motions for you to come and get it. n If you are having a problem with a door hostess or another employee, go directly to the manager. Do not harass the employee. n If you must go to the bathroom during the shift, ask someone if they will please watch your station while you are gone, and inform a manager so that they are not looking for you. n Unauthorized persons are not allowed in the kitchen. If one appears, politely but firmly escort them out and get the manager, or whomever it was they wanted to speak to. n No server is to change his or her station or pick up extra tables without the consent of the manager on duty. n Tips are not included: except for parties of 8 or more, and only with the manager’s consent (15%). n Never serve a salad on hot plates. n Always check your glassware for cracks and dried food before filling them. n No eating or drinking in front of the house during operating hours. No gum chewing or smoking EVER. n Never attempt to adjust the lights or thermostats in the restaurant. If there is a problem, get a manager. n A sales station can only be opened or closed by a manager. NO EXCEPTIONS. n Serve food from customer’s left. n Serve beverage from customer’s right. – Adapted from Server Training Manual on www.RestaurantOwner.com. For more information, visit www.RestaurantOwner.com
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Food Industry News® July 2013
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Local News Using many of the more than 40 fresh fruits and vegetables delivered daily to cafes, Corner Bakery Cafe is debuting new gardeninspired menu items, including the scrambled-to-order Garden Gate Scrambler.
Fast-casual eatery – the Art of Chicken opened in Chicago and is serving up healthy, spicy grilled chicken dishes that were inspired by chef and owner Christian Moreno’s Mexican-immigrant family. “Everything is a family recipe. They all come from get-togethers, barbecues in the backyard. Everyone would bring their own food, and the recipes were delicious,” he said. “My family -uncles, aunts, cousins -- they all provided me with bits of information to come up with the recipes.” – chicagotribune.com Baume & Brix is pleased to announce that they now offer lunch service. Lunch is available at the River North restaurant Monday-Friday from 11:30 a.m.-2:30 p.m. Executive Chef Thomas Elliott Bowman, Executive Chef Ben Roche and Chef de Cuisine Nate Park have created a lunch menu that reflects their playful, modern American cuisine. James Beard Foundation Awards— David Chang of Momofuku Noodle Bar in New York and Paul Kahan of Blackbird, Chicago,
were named joint winners of the accolade for Outstanding Chef in the U.S. at the James Beard Foundation awards. Among the regional Best Chef winners, Wylie Dufresne of WD-50 triumphed in New York and Stephanie Izard of the Girl & the Goat won in Chicago. Outstanding service went to Del Posto, New York. – businessweek.com Jose Melgoza, a junior at Lane Tech College Prep High School, snagged a $1,000 scholarship after winning the annual contest to design a reusable tote bag for Chicago’s farmers markets. The bags will be available at Chicago-area farmers markets. Melgoza beat out 150 other hopefuls for the honor. He’s the first Lane Tech student to take the top prize since the contest was introduced in 2008. For homeowners still recovering from record rains and flooding, help, in the form of money, is on the way. For help, register with the Federal Emergency Management Agency, either online at www.disasterassistance.gov or by phone at 800-621-3362.
Affordable Care Act May Hurt Smaller Restaurant Expansion Big chains aren’t putting the brakes on growth, but some smaller restaurant franchises are being cautious about expanding until they can assess the full costs of implementing changes related to the Affordable Care Act,
which calls for those with more than 50 workers who put in 30 or more hours a week to offer health insurance or face a penalty. East Coast Wings & Grill owner ECW Enterprises has imposed a three-to-five unit limit on the number of eateries franchisees can own until the 26-unit chain sees how much the changes will actually cost. – Adapted from The Wall St. Journal
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Spotlight on Local Food Truck Wheelers and Dealers
Schnitzel King
Storefront: 308 W. 33rd St., Chicago, IL 60616 Food truck location: Twitter.com/KingSchnitzel Greg Burke is the selfproclaimed “Schnitzel King of Chicago” and here’s the reason: Hard work, excellent local ingredients, no cutting corners in preparation or quality of products, and treasured family recipes. All schnitzel sandwiches are made with peppers & onions (Chicago style) unless otherwise noted. Schnitzel King offers pork schnitzel, chicken schnitzel, and eggplant schnitzel. Burke’s mobile food jeep is constantly slingin’ schnitzel sandwiches Chicago style & authentic Eastern European delights. They offer on site cooking as well as traditional catering, and can bring the jeep to your event. Their new storefront location is 308 W. 33rd St., The menu will grow to include specials like pierogis, fried shrimp, dumplings and homemade smoked meats.
Common Sense
If I’ve got a third of the ingredients in the recipe, I can make it. –Lukas Hyder
july 25-32.indd 32
n You’ll never regret being seen in sharplyironed clothes, a pair of well-shined shoes and looking clean-cut. n The workplace is not a social media center: Turn off anything that distracts from your job. n Start every negotiation with “No” and let the deal come to you. n Eat fat, be fat; eat green, live lean.
Food Industry News® July 2013
Nuggets The typical American eats more than 1,000 convenience snack foods a year, according to a survey from NPD Group, which found that women eat an average of 3.1 convenience food snacks a day, while men eat 2.7. The survey also found that children and teens eat the most snacks. - Drug Store News Research from Loma Linda University shows the heart protective quality of walnuts. Such research has contributed to the shift in
Food Donation Connection provides an alternative to discarding surplus wholesome food by linking food service donors with surplus food to local hunger relief agencies.
perception from walnuts being a food to avoid because of fat, to being named a “SuperFood” with “good fat.” In fact, the health benefits are now the top reason that consumers are purchasing more walnuts. – www. walnuts.org The worker fatality rate for the oil and gas extraction industry is seven times higher than national average. On-shore and offshore gas and oil operations had a combined fatality rate of 27.1 per 100,000 workers — the rate for all U.S. workers is 3.8 deaths per 100,000, according to an analy-
sis by the U.S. Centers for Disease Control and Prevention. Help with insomnia—Forget the warm milk. The best food and among the richest sources of melatonin, is tart cherries. - BottomLine/Personal A credit card payment must be at least 30 days past due before the issuer can legally report it to a credit bureau - SmartCredit. com Facebook is eyeing up crowdsourced GPS app Waze, which generates mapping data by pulling it from its users’ devices in real time. It was saidthat Facebook entered into discussions around six months ago, with prices in the $800 million to $1 billion range being mentioned. While currently free to use, the Waze app pops up commercials for Taco Bell and Dunkin’ Donuts when the GPS user has one on their Many route. – engadget restaurant operators hate to throw away good food when they know thousands of people go hungry every day. But they don’t always know how to get their surplus food to charitable organizations that feed the hungry. National Restaurant Association partner Food Donation Connection (www.foodtodonate. org) offers services to link restaurants with charitable organizations, as well as tips for donating food.
6/12/13 3:48 PM
Food Industry News® July 2013
Page 33
Sanitation Certification, & Alcohol Awareness Training From the Illinois Restaurant Association ServSafe Sanitation Certification
JULY Monday-Tuesday....................... 1, 2 Monday-Tuesday................... 29, 30 Tuesdays............................... 16, 23 Wednesdays.......................... 10, 17 Saturdays.............................. 13, 20
AUGUST Mondays............................... 12, 19 Monday-Tuesday................... 26, 27 Tuesday-Wednesday................ 6, 7 Wednesdays – (Spanish)....... 14, 21 Thursdays............................. 22, 29 Saturdays.............................. 10, 17
ReCertification: City & State Member Benefits: n3 Cost Savings on Basic Services n3 Quality Certification & Educational Programs n3 Critical industry Representation n3 Unique Marketing Opportunities n3 Valuable Information Resources
JULY Wednesday (Spanish)............................24 Wednesday........................................ 31 Thursday ........................................... 11 AUGUST Tuesday.............................................. 20 SEPTEMBER Monday (Spanish).............................. 30 Wednesday ...................................... 18
SEPTEMBER Mondays – (Spanish)........ 9, 16, 23 Tuesdays............................... 10, 17 Tuesday-Wednesday.............. 24, 25 Wednesdays.......................... 4, 11 Thursdays ........................... 19, 26 Saturdays ............................. 14, 21
Alcohol Awareness (B.A.S.S.E.T.) JULY Monday...............................................15 august.....................................No Class september Thursday.............................................. 5
Classes also available at your location To Register, Visit Our Website: www.illinoisrestaurants.org Or Call 312-787-4000
SUMMER FESTIVAL 9:00 a.m.-12:00 p.m JUly Fridays............12, 19, 26
AUGUST Fridays..................... 2, 9
For IRA Membership Information, Call
312-787-4000
Is Your Business Ready for EMV Credit Cards?
Credit-card companies are transitioning from magnetic strips to cards embedded with chips. In October 2015 they’ll begin shifting the liability for fraudulent transactions to merchants whose terminals haven’t changed over to the new technology, writes VeriFone director Drago Dzerve. – Adapted from RestaurantHospitality.com
Winners vs. Losers
The winner is always part of the answer The loser is always part of the problem The winner always has a program The loser always has an excuse The winner says, “let me do it for you” The loser says, “that’s not my job” The winner sees an answer for every problem The loser sees a problem in every answer The winner sees a green near every sand trap The loser sees two or three sand traps near every green The winner says, “It may be difficult, but it’s possible.” The loser says, “It may be possible, but it’s too difficult.”
BE A WINNER!
july 33-40.indd 33
Failure is nature’s plan to prepare you for great responsibilities. — Napoleon Hill
Spirits Get Higher According to the 2013 Spirits TAB (Trends in Adult Beverage) Report, the spirits industry hit a milestone in 2012, exceeding 200 million cases. Additionally, spirits volume increased by 6.3 million 9-liter cases, or 3.2 percent, outpacing wine and beer. – Adapted from Technomic
Spotlight on Local Food Truck Wheelers and Dealers 5411 Empanadas
Store front: 2850 N. Clark St., Chicago, IL 60657 Food truck location: 5411empanadas.com/followus.php 5411 (fifty-four eleven) empanadas started in 2009 when three friends from Argentina wanted to bring a piece of their country to Chicago. It started very small, but a good product and word-of-mouth grew the business from just deliveries in a shared kitchen to one of the most successful food trucks in the city and a store front on 2850 N. Clark St. They believe people should get together more often. Be it at home with the family, at the beach with friends or in the office with coworkers, we all need to share more time face to face. And by offering good and simple products at an affordable price, they think it will happen. They serve 11 kinds of empanadas and two kinds of sauces.
6/12/13 3:52 PM
Food Industry News® July 2013
Page 34
Confined by Distraction
July is
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Celebrate by adding Vienna Beef to your menu!
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n Information on Units Remodeling, Changing Hands or Expanding n News of Interest n Incorporations n Bankruptcies n The Edge for Sales Read Food Industry News Online: www.foodindustrynews.com
Hot Leads 3.indd 1
Many people who run ads think they are not working, but are they absolutely sure? You have probably never heard of anyone going broke from reaching too many people. For restaurants that generally means consumers within an 8 mile radius of your store. Whether you’re a restaurant or supplier, targeting the right prospects is more important than evaluating response. For suppliers, it means targeting buyers within your trading area. You can never go wrong by reaching those who are your target demographic, as long as they are within your local market. Buyers will often forget to mention where they saw your ad, and if they are asked how they came to call you today, the answers could be “I’m an old customer,” “I saw your delivery vehicle,” “I passed by your location” or “Everyone knows you.” The most efficient way to measure response is to ask if people have seen your ad. However, in the busy day to day life of the food business, it’s almost impossible to consistently ask new prospects this question. The truth is that buyers, especially wholesale business to business buyers, will see ads that run consistently, ask others if they’ve heard of your company, watch for more ads and finally pick up the phone and call you. When you get the call, you are so excited to begin working with your new customer you probably forget to ask if he’s seen your ads. The buyer may mention the name of a customer or two who already buy from you and you may never know that your ads are working hard and performing. Marketing is a big picture return. You paint the picture, create an image and have to separate yourself from your competition to close successfully. If you don’t take command of what you have to sell and take the right avenues to deliver the message, you risk misinformation being spread about you or worse, no one ever talking about you. Only advertising will help you mark your territory and define your market. So before you think that your advertising does not work, think big picture: It’s difficult to get into the brain of your prospect and stay there. Only advertising can do that. –Cary Miller
HOT LEADS REPORT is published monthly; $375 for Non-Advertisers, Free to Our Advertisers. To Subscribe: 847-699-3300 • Fax 847-699-3307
6/3/13 10:19 AM
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july 33-40.indd 34
by Dick Heatherton Mark Twain once said, “There has been much tragedy in my life; at least half of it actually happened.” There is so much going on today that it feels like everything is so out of control. It’s all too easy to get caught up in the maelstrom of modern life. Welcome to the Wonderful World of The People Business. In my book, “Out of the Fog and Into Focus”, I wrote about one of my pet formulas, Noise + Distraction equals Scattered Potential and a whole lot of Stress. And, I am Exhibit A in the Court of Accountability when it comes to not practicing what I preach. Recently, I was asked to give a talk on marketing and advertising. Having worked in most areas of the media for many years, I said, “sure.” My background has been in radio, TV, cable, print, social media to name a few, so no problem. The topic they wanted me to present had to do with the many new and innovative findings in marketing and advertising that the organization was integrating into their corporate playbook. Hey, any chance I get to learn something new, count me in. I was all for it. Here’s the catch. They needed me to memorize 22 pages of their findings and incorporate it into my presentation. 22 pages? OOOOOK. Now, I’m up for a challenge but 22 pages? Lordy. And, they wanted word for word. Now, I am a motivational speaker and consider myself very good at what I do; acting as a catalyst by helping people gain or reclaim the success they want and deserve. But, this 22 pages got to me. Memorizing usually comes easy to me, but 22 pages and very few connectors that helped lead to the next sentence or paragraph. I allowed Noise plus Distraction and Resistance equals Scattered Potential and a lot of Stress to almost take over and triumph. No matter how hard I tried, I couldn’t memorize this addition to my talk. All I could think of was how much more I needed to memorize, not how much I had already committed to memory. And, the more I tried, the more I found myself forgetting even what I had mastered. Was I trying too hard? Yes. Could I take it easy? How could I. I needed to get this memorized. Could I cancel? Absolutely not. Giving up was not in my playbook. Finally, one sleepless night, I got out of bed and went into the living room. The lights were out. The night was still. It’s where I needed to be. After 20 or 30 minutes of quiet time, I found some peace of mind. There was no Noise, no Distraction and no Resistance to disturb the Calm. Slowly, those 22 pages started to make more sense. I Surrendered. When I addressed the auditorium, my presentation went very well ...including those 22 pages of memorized script. Surrender is the acceptance of a new beginning. I accepted and began building on what I’d memorized. We are in the Hospitality Business. It’s brutal and it’s all too easy to get taken up, imprisoned and confined by Distraction. Noise, Distraction, Resistance and Stress are merciless, destructive addictions. At times, it’s seems impossible to slow down, digest and execute what really is important and dismiss the self-imposed dysfunction. So, find the time to take the time for a time out. It will ease your mind. Surrender is, in no way, defeat; it is the ability to seize a brand new opportunity.
6/12/13 3:52 PM
Food Industry NewsÂŽ July 2013
Legacy Acquires Kold-Kraft
july 33-40.indd 35
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The Legacy Companies have completed the acquisition of controlling interest in KOLD-DRAFT, headquartered in Erie, PA. KOLDDRAFT, a leader in the manufacturing of a wide-range of commercial ice machines for hotels, restaurants, bars, hospitals and institutions brings a unique combination of ice making technology and engineering services supporting the overall growth strategy of The Legacy Companies. KOLD-DRAFT is most well-known for producing the â&#x20AC;&#x153;Best Ice in the Worldâ&#x20AC;? due to a water control system, water plate assembly, and exclusive upside-down horizontal evaporator. Pat Black, the President of Erie Management Group, stated â&#x20AC;&#x153;The opportunity to join forces with The Legacy Companies has made it possible to take KOLD-DRAFT to a new level, while at the same time preserving a historic Erie business. We are very excited about the future of this new company.â&#x20AC;? The Legacy Companies plans to expand KOLDDRAFTâ&#x20AC;&#x2122;s offering on a global scale; domestically through The Legacy Companies and internationally through Greenfield WorldTrade. Legacy is a leading food service and consumer products company that designs, manufactures and markets, nationally and internationally, a diverse portfolio of products under world-class brands such as BlakesleeÂŽ, ExcaliburÂŽ Food Dehydrators, GeneralÂŽ, Greenfield WorldTrade, MaxximumÂŽ, OmegaÂŽ Beverage Equipment and ZerollÂŽ Small-wares. The Legacy Companies is headquartered in Fort Lauderdale, FL.
Page 35
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Spotlight on Local Food Truck Wheelers and Dealers
Duck â&#x20AC;&#x2DC;N Roll
Above, Brendan McKinney and Food Industry Newsâ&#x20AC;&#x2122; Mark Braun under the portrait of Chief Oâ&#x20AC;&#x2122;Neil, General Superintendent of Chicago Police. Oâ&#x20AC;&#x2122;Neil retired in 1905 after publishing the 1903 Music of Ireland, one of the most extensive collections of Irish tunes ever printed. At right the signature Oâ&#x20AC;&#x2122;Neilâ&#x20AC;&#x2122;s fish and chips. Oâ&#x20AC;&#x2122;Neilâ&#x20AC;&#x2122;s is located at 3471 N. Elston, Chicago and features both live music and an outdoor setting for warm summer relaxing with a pint of Guiness and good friends.
Falling In Love
A brilliant marketer once said that buyers must â&#x20AC;&#x153;fall in loveâ&#x20AC;? with a new vendor before a buyer will switch. They must be â&#x20AC;&#x153;Wowâ&#x20AC;&#x2122;dâ&#x20AC;? and amazed enough to compel them to take the risk of switching from what they know now, to the unknown. Ways to help suppliers get buyers to fall in love with them include consistent B2B trade ad programs like those offered by Food Industry News, free samples with no obligation, frequent visits, client referrals, prospective employee referrals and other support. Be the one to get prospects to fall in love with you and never let them forget how important they are to you, to insure long term bliss.
Food truck location: www.ducknrolltruck.com DucknRoll is a concept inspired by Vietnamese bĂĄnh mĂŹ sandwiches, with a contemporary take on flavors from China, Japan, Korea and Thailand. The truck is a moving tribute to coowner Amy Leâ&#x20AC;&#x2122;s restaurateur mother who immigrated to the United States as a Vietnamese refugee and features time-tested and adored family recipes and preparations. Le was raised in her motherâ&#x20AC;&#x2122;s eateries, where she learned how to prepare family recipes. After graduating from Loyola University Chicago, Le had the opportunity to work under Chicago restaurateur Bing Zhou, owner of Chenâ&#x20AC;&#x2122;s and Koi Chinese & Sushi. Zhou is also a coowner in DucknRoll food truck and brings his extensive experience and knowledge of authentic Chinese cooking to the truck. Showcasing the elemental-influenced yin and yang of flavor notes common in Asian cuisines (salty, bitter, sour, spicy and sweet), Le and Zhouâ&#x20AC;&#x2122;s sandwiches are made with a baguette holding pate or varied meats and garnished with fresh herbs and vegetablesâ&#x20AC;&#x201D; the standout among those in this case being the 5spice Duck Roll of DucknRollâ&#x20AC;&#x2122;s namesake. In many Asian cultures, duck is the main poultry served on holidays and during special occasions. It is considered a symbol of good luck. Le and Zhou hopes to share this good fortune with hungry Chicagoans across the city.
Jack in the Box Refranchises
Jack in the Box Inc. disclosed the details of a refranchising transaction that was completed in February and included in the companyâ&#x20AC;&#x2122;s second-quarter operating results, which were announced on May 15. On Feb 11, Ameen Poonja, an experienced franchisee of Dunkinâ&#x20AC;&#x2122; Donuts and Popeyes locations in Illinois, acquired four Jack in the BoxÂŽ restaurants in the Indianapolis area. â&#x20AC;&#x201C; jackinthebox.com
6/12/13 3:52 PM
Food Industry News® July 2013
Page 36
National Restaurant Association Show, Chicago
july 33-40.indd 36
Pug Dog’s Diner Is Illinois’ Best Kept Secret Pug Dog’s Diner was born in October of 2004 and is veteran -owned. Jamie Skermont, his wife Brenda and their daughter Katlynn accepted the challenge of transforming what used to be a basic dining establishment located in Machesney Park, Illinois, into “The Largest Little Gourmet Hot Dog Eatery in the Country”. When asked what their secret is to surviving the toughest economic time in 80 years, Jamie states “It is due to perseverance and utilizing every tool available that teaches you how to not only survive the tough times but also how to continue to develop a strong foundation in the restaurant business.” While attending the 2012 N.R.A. in Chicago, Illinois, Jamie was introduced to the “Food Industry News.” Since that time, Jamie and his management team have used this publication in the areas of training, trend tracking, and menu ideas. Not to mention that many of the articles are not only informative but entertaining. Jamie confesses “Why reproduce the wheel when we already have access to a top of the line sportscar?” Pug Dog’s Diner has 20 different varieties of hot dogs most named after…dogs of course. Their dogs range in size from a “Litter of Puppies (mini corn dogs) to the standard all meat mix “Mongrel Dog” up to their all beef 1-1/4 lb “Dog Sled.” Their signature hot dog is called “The Pug Dog” which is a special bacon wrapped hot dog nestled in a bed of ham, onions and mayo, topped with Select Blend of Cheeses served on a perfectly grilled bun. There is also a Coney Dog a.k.a. “The Yorkshire Terrier” made with Pug Dog’s homemade Coney Sauce. “The Chihuahua” their Chili Dog that is slathered in their “Secret Recipe” chili. For their vegetarian friends they serve a veggie dog called “The Miniature Pincher.” And of course there is “The Chicago Dog,” which has been considered exceptional even by our guests from the “Windy City.” Pug Dog’s Diner serves a full line menu including traditional breakfasts including 3 egg omelets with fresh cut hash browns or American fries and favorites like home-style biscuits and gravy, fluffy pancakes, soups prepared by a 4 star gourmet chef, handformed burgers like “ The Pug Burger” and “The Dog Eat Dog,” national award-winning brats and Polish sausage sandwiches, fresh cut seasoned french fries and so much, much more. Pug Dog’s Diner also has over 45 different drink selections including 6 varieties of beer... root beer that is. Pug Dog’s Diner believes in supporting their community and is a proud sponsor of a variety of local schools, sports and activity teams, community benefits, churches and food pantries and veteran related functions. Pug Dog’s Diner is a proud partner with the Northern Illinois Pug Rescue and has catered their Annual Fall Party/Fundraiser. Guests can dine in, carry out or have it catered. Stop in and see just how wonderful Pug Dog’s Diner and their staff are. You will agree that Pug Dog’s Diner definitely is “The Largest Little Gourmet Hot Dog Eatery in the Country.”
6/12/13 3:52 PM
Food Industry News® July 2013
Smithfield/Shuanghui Continued from page 1
Page 37
National Restaurant Association, Continued
C. Larry Pope, president and chief executive officer of Smithfield said, “This is a great transaction for all Smithfield stakeholders, as well as for American farmers and U.S. agriculture. We have established Smithfield as the world’s leading and most trusted vertically integrated pork processor and hog producer, and are excited that Shuanghui recognizes our best-in-class operations, our outstanding food safety practices and our 46,000 hard-working and dedicated employees. It will be business as usual — only better — at Smithfield. “Shuanghui is a leading pork producer in China and a pioneer in the Chinese meat processing industry with over 30 years of history,” said Shuanghui chairman Wan Long. “Smithfield is a leader in our industry and together we will be able to meet the growing demand in China for pork by importing high-quality meat products from the United States, while continuing to serve markets in the United States and around the world. The combination creates a company with an unmatched set of assets, products and geographic reach.” As for the workers and status of Smithfield brands, Shuanghui is committed to continuing the long-term growth of Smithfield, and continuing to work with American farmers, producers and suppliers who have been critical to Smithfield’s success. After the transaction is complete, Smithfield’s common stock will cease to be publicly traded. The company will then be a wholly-owned independent subsidiary of Shuanghui International Holdings Limited, operating as Smithfield Foods. Mr. Pope will continue on as president and chief executive officer of Smithfield, and the management teams and workforces of Smithfield’s Independent Operating Companies will continue in place after the transaction. – For more information, go to smithfieldfoods.com
ACG Chicago Host The 4th Annual Food Industry Growth Conference The Association for Corporate Growth in Chicago (ACG Chicago), the premier network of leading authorities on corporate growth, will offer an exclusive look into the trends of this burgeoning market at its 4th Annual Food Industry Growth Conference on July 16. The conference boasts a menu of nationally recognized corporate leaders who will share business growth strategies with 300 food industry professionals at the Sheraton Chicago Hotel. The nation’s leading analysts from Sanford C. Bernstein & Co., SPINS, and Technomic, Inc. will serve the first course in identifying how consumer needs and desires are driving strategic decisions in their ‘Industry Trends and Growth’ keynote. Craig Miller, ACG Chicago CEO, explains the unparalleled yet practical day, “We get intimate access to national leaders who are at the forefront of consumer research and frame our view of the future, then dive into key executive strategies, understand how innovation drives value, and bring this all together with visions of successfully feasting on food industry opportunities.” For more information visit http://www.ACGChicago.com
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Food Industry News® July 2013
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Celebrate Bastille Day at Bistronomic
Bistronomic, the chic Gold Coast bistro owned by Chef Martial Noguier, will offer a three-course prix fixe menu from July 8 to July 14, 2013 in honor of Bastille Day, the French National Celebration. Showcasing a variety of seasonal flavors and favorite French dishes, the menu will be available for $30, or $40 with wine pairing, exclusive of tax and gratuity. Bistronomic's special Blue, White and Red Baked Alaska, a dessert representative of the colors of the French flag,
has fast become a Bastille Day favorite. The Bastille Day menu includes three courses including choices of: Mussel Mariniere Duo of Homemade Country Pate & Chicken Liver Mousse Moulard Duck Breast Roasted Peaches, Corn Puree, Xeres Sherry Vinegar Sauce Steak Frites Au Poivre Hand Cut Black Truffle Frites Cognac Sauce Blue, White & Red Bistronomic Baked Alaska Blueberry Salad, Nichols Farm Strawberry Coulis, Chocolate Crème Brulee and Bittersweet Chocolate Mousse. Reservations are highly recommended and available at (312) 944-8400.
At the recent Shmoozefest Hospitality Idea Exchange, Joseph Florio of Michele Baking Company was the lucky winner of an Amazon Kindle given away by Hot Water 911. Pictured above is Hot Water 911 owner Tony Scimeca presenting Joseph with the Kindle. The latest addition to LBP’s extensive catering portfolio is the Pop-Up Catering Tray, a corrugated container that is sure to be a show stopper at any event. With premium custom print capabilities this solution allows foodservice operators to display their brand at every turn, providing the same look and feel of their restaurants to consumers anywhere. The Pop-Up Catering Tray comfortably holds one full or two half-sized steam pans making the transfer from oven to occasion a breeze. For more information, visit www.lbpmfg.com.
Chicago’s forgotten gem, The Edgewater Beach Hotel once ruled as the crown gem of the city’s lakefront royalty. Before WGN radio began broadcasting, Chicagoans tuned into WEBH to hear big bands from Goodman to Cugat, as luminaries from stage, screen and politics dined in elegance, overlooking Lake Michigan. The Charterhouse operated within the hotel, offering a Special Prime Top Beef Butt Steak with potato and Charterhouse signature salad for $3.75 while an aged to perfection U.S. Prime New York Cut Sirloin ran $4.95. If you preferred Roquefort dressing, add and extra 25¢. Maine lobster ran $4.45 and for dessert, the Chef’s frozen layer cake au rum was 50¢. A jumbo Manhattan ran 90¢, and the Charterhouse Cocktail, a 6 to 1 House of Lords Gin, Boissiere Vermouth and pearl onion ran 95¢.
Marketing on Your Dime #3 Deliver or Over Deliver (Your Only Choices) You can do survival marketing or award winning national campaigns; it just depends on how hungry you are. That sounds like pie in the sky, but it’s all about the energy, ideas and “dimes” you have at your service. So what exactly does your brand stand for? Quality, convenience, price, easy to use? Are you delivering the advertised, the implied experience or are you too busy to know? Has the competition passed you up, and are you catching their overflow or are you the destination for the area? You know your product, your prep area, servings, presentation, and surroundings; and what you are doing with it. Are you priced right for the market? Are you local or regional? Do you need to be the best deal in the neighborhood, are you known for your product or do you put on a good show. As you improve the brand, your pricing looks more like a deal. I like to see customers greeted when entering. Depending on the traffic, customers need to have something to experience. The show starts when they come in the door. Are there menus they can start looking at, orderly signs, and lotsof hustle to watch and do they know the program? When it’s very busy, I like customers that know the program help make room for everyone. Cause… The only time the house can make money is when it is busy, REALLY BUSY! To accomplish that, you have to start your guest’s experience off right: Make sure they are not treated like cattle being herded through. Customers waiting for service need enough room to breath. They like to see things are moving and look forward to their turn. The best-case scenario is you have enough room for your patrons, with the right atmosphere and music that serves as their soundtrack to a good time; There are numerous elements that contribute to any transaction, good or bad. What you set had better be an opportunity to feel the excitement going on. No one likes to go to an empty business. It’s your staff’s job to make the place sing; on the other hand, it’s management’s job to forecast and help the workers take care of business like professionals. One of the basic laws of marketing; always deliver what they came for. Whatever you are selling or serving, your employees and customers should agree you are delivering the advertised, implied deal that brought them in. Employees know what’s going on behind the scenes; it helps to make sure they are proud of the job they are doing and ask for comments. If you give customers more than they bargained for, exceed their expectations, the bills get paid and the bottom line grows. That little extra touch, sample or comment, might mean they bring someone new the next time. Remember, once you open the doors for the day, it’s show time, make sure you give everyone something to talk about. A good brand provides a story your customers are happy to share. Barry Levy’s first brand was Steak Tonight, followed by Moo & Oink, Gone Fishin’, Love ME Tenders and America Loves BBQ. He works at “Marketing on Your Dime.”
Minipack America
Specializing in equipment for the food industry, Minipack offers the right packaging equipment you’ll need in your restaurant, grocery store or packaging plant. With a variety of table top models to choose from it makes it the perfect addition to your commercial kitchen. The MVS 45X is a table top model that comes with the Busch pump, a unique waffle sealing pattern, hygienic seamless chamber and pop-out seal bars that has independent power to each seal bar. LPS Corp. is the area distributor of Minipack products and has a Demo Center in their facility where you can try before you buy. LPS Corp. also offers a wide variety of vacuum packaging pouches and other expendable supplies with free delivery. To learn more about Minipack and LPS Corp, see their ad on page 26 of this issue.
july 33-40.indd 38
A smile, a word of thanks and a greeting are the slam-dunk that make service-driven careers profitable.
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Food Industry News® July 2013
Local News Brasserie 54 features a full beverage menu to complement brunch including draft and bottled beer and wine. There is also a $7 Bloody Mary and $22 Mimosa and Entrée special.
The Lakeview Chamber of Commerce, through a community partnership initiative with the newly formed Friends of Lakeview and Lakeview Special Service Area No. 27, announces its first annual LowLine Market, a new prepared food and farmers market in Chicago’s Lakeview neighborhood. Beginning on June 6, 2013 and running through Oct. 17, 2013, you can visit the Low-Line Market every Thursday evening at the auxiliary exit of the Southport Brown Line CTA Station (between Belmont and Addison). The Market will be open Thursdays from 4 – 8 p.m. (June 6 – Sept. 5) and 4 – 7 p.m. (Sept. 12 – Oct.17). Brasserie 54 in the Andersonville neighborhood, Chicago unveils a new brunch menu now available on both Saturdays and Sundays from 11:00 a.m. to 3:00 p.m. The menu includes small and large
july 33-40.indd 39
plates, sandwiches and charcuterie and cheese platters. Harry Caray’s Restaurant Group (HCRG) will knock it out of the park with the opening of a new eatery at Water Tower Place, one of Chicago’s premier shopping, dining and entertainment destinations. — GGP.com The California fast casual Blaze Pizza chain is looking to franchise 15 locations in the Chicago area. The first is targeted for the old Never Mind store at 935 W. Belmont in Chicago, Il. — GGP.com A city location of the successful Westmont store and restaurant Standard Market/Standard Market Grill is in the works. A liquor license went up for a location at 444 W. Fullerton, which is the address of the shuttered Lincoln Park Zapatista. Taste Savant, a new competitor to Yelp, has now hit the local market. There’s currently 400 restaurants and over 1000 reviews. – chicago.tastesavant.com
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Curried Restaurant: 171 N. Wells Street, Chicago, IL 60606 Food truck location: Twitter.com/getcurriedaway The Curried Mobile Food Truck is officially the king of the Chicago Streets. They recently converted this old school Chevy Ice Cream Truck into Chicago’s very first Indian Food Truck. They serve all of your favorite Curried Indian food dishes including Chicken Tikka Masala, Chana Masala, Saag Paneer, Aloo Mutter, Samosas and much more. They have Vegan Curry Plates as well as Vegetarian Curry Plates and Meat & veggie plates. The Curried Mobile is also available for all types of events including but not limited to Birthday Parties, Corporate Events, Graduation parties and Charity Events. So, if you have the coolest party on the block, have their food truck come cater your next party. Nothing says super cool like having your very own food truck at your next event. Let Curried Restaurant’s Food Truck take your party or event to the next level. Email, call, tweet or facebook them to book the Curried Mobile for your next event.
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Locally Manufactured Custom Cooking Equipment What started out as a small equipment dealer specializing in equipment for Asian kitchens in 1992 has morphed into a dealer and custom cooking equipment manufacturer and fabricator based right here in Chicago. Through the requests of their customers, C & R Equipment now offers a full line of locally fabricated cooking equipment. Custom pieces may help make tight kitchens more efficient and productive. Cooking ranges, griddles, buffet, serving and steam tables are available in almost any width and range configuration. Raised, dual level ranges are also available to help reduce burns and flame flair ups when cooking. Special hood designs for short ceilings are also available. The firm prides itself on fast turnaround which can be as short as two weeks. All pieces are designed for high efficiency and can be set up to operate on electricity or gas. Everything they produce is NSF and UL approved when required. The firm’s metal fabricating shop produces such items as sushi counters, wine racks, shelving and fence partitions for outdoor cafés. These are heavy duty and durable, for the overall lowest cost of ownership, and may even be customized with logos cut into the stainless panels. In addition to these two divisions, the company also offers a complete line of imported Asian cooking supplies. C & R ships their custom and stock pieces throughout North America. Check out the C & R ad the back cover of this issue.
Solid Red Square sells ergonomic kitchenware, and their Press Art USA line includes a single slice juicer, perfect for adding that dash of citrus without the mess or accidental squirts in somebody’s eye.
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Food Industry News® July 2013
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Brazil’s World-Class Lesson
Brazil will host the 2014 World Cup and the 2016 Olympics. Spending billions to rebuild their infrastructure –airports, roads, energy, urban technology– has pushed their middle class from 42 percent to over 56 percent in an economy fuelled by small businesses and banking growth..
july 33-40.indd 40
The Last Word on...
Heil Insurance Agency Announces IRA Endorsement
When Rolling Stone founder Jan Wenner sent out a press release to announce that the magazine was making his 22 year old son the head of their web division, The Superficial responded with this quip that isn’t too angry; after all, the move was made two days prior to his college graduation and with a world of experience playing in a country band with the son of Bruce Willis, one can see the humor and internal anger it can cause: “Nepotism is a tricky move to pull off because it’s almost always a sure-fire way to immediately lose the trust and respect of your employees even though they’ll go to extreme lengths to hide that fact from you while secretly getting their resume ready since clearly it’s only a matter of time before you replace them with your cousin.”
The Illinois Restaurant Association announced the endorsement of Heil Insurance Agency as the Preferred Insurance Agency of choice. Pictured John Heil, President of Heil “Illinois Restaurant Associa- Insurance Agency and Sam Toia, tion members can come to ex- President of the Illinois Restaurant Association pect the same quality services we provide our clients with the added benefit of discounts and programs exclusive to IRA members.” said John Heil, Founder of Heil Insurance Agency. “We are pleased to welcome Heil Insurance as a preferred partner,” said Sam Toia, president of the Illinois Restaurant Association. “As a long-standing leader in the insurance industry and with a glowing reputation for client service, we believe our members stand to benefit greatly from the discounts and programs offered exclusively to them by Heil, and encourage them to explore those options.” Members of the Illinois Restaurant Association will have access to the discount programs developed exclusively for members. In the fall a series of educational seminars will be hosted for IRA members to assist restaurateurs in managing their risk. The programs offered will be industry driven; customer feedback is part of Heil Insurance Agency’s commitment to deliver quality services.
Nepotism
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Food Industry News® July 2013
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DIRECTORY ACCOUNTANTS
BEVERAGES
CLEANING SERVICES
BLENDERS
COCKTAIL BLENDERS
Baker Tilly........................................................ 312‑729‑8100
Lifestyle Beverages.......................................... 630‑941‑7000
ADVERTISING
Blendtec........................................................... 800‑253‑6383
SS&G............................................................... 847‑824‑4006
Food Industry News......................................... 847‑699‑3300
BOOTHS
AIR CONDITIONING‑SYSTEMS CLEANING
Chicago Booth...............................Page 33..... 773‑378‑8400
AIR FILTERS‑SALES & SERVICE
Chicago Booth...............................Page 33..... 773‑378‑8400
Averus.............................................................. 800‑393‑8287
Eagle Distributors Inc.......................Page 9 .... 773‑775‑5777
Olympia Maintenance....................Page 21..... 708‑344‑0344 Olympia Maintenance....................Page 21..... 708‑344‑0344
APPETIZERS
BOOTHS‑UPHOLSTERERS
Kikkoman International.................................... 630‑954‑1244
ASSOCIATIONS
Illinois Restaurant Association.......Page 33..... 312‑787‑4000
ASSOCIATIONS & TRADES
NAFEM............................................................ 312‑245‑1054
ATM MACHINES
A D E Foodservice Equipment..........................630‑628‑0811
FIREWOOD
Danish Maid Butter Co....................Page 3..... 773‑731‑8787
BUTTER‑PREPORTIONED‑WHIPPED
Danish Maid Butter Co....................Page 3..... 773‑731‑8787
CABLE TV‑SALES & INSTALLATION
Prime Time Sports........................................... 847‑637‑3500
CARRY OUT PACKAGING
Bulldog Packaging............................................630‑458‑1152
CATERING‑VEHICLES
AWARDS
CCTV SYSTEMS
AWNINGS & CANOPYS
CEILING CLEANING
Undercover Outdoors.....................Page 27..... 708‑478‑8890
CHAIR/BARSTOOL REPAIRS
Bulldog Packaging............................................630‑458‑1152
CHAIRS‑COMMERCIAL
BAGS‑CUSTOM PRINTED BAKERS‑WHOLESALE
Gonnella Baking Co.......................Page 13..... 312‑733‑2020 IL Mulino di Valenzano Bakery.......Page 27..... 773‑934‑1625 Labriola Baking Company..............Page 29..... 708‑385‑4884 JR Dessert Bakery........................................... 773‑465‑6733
Faucet Shoppe The.......................Page 16..... 773‑478‑3890
Averus.............................................................. 800‑393‑8287
BUTTER‑CLARIFIED
AUCTIONEERS
Chesterfield Awnings......................Page 8..... 312‑666‑0400
Java Breeze Coffee & Tea............................... 773‑235‑9356
Gold Medal Products......................Page 6..... 800‑767‑5352
Red Hen Bread................................................ 312‑433‑0436
CASH REGISTERS & SUPPLIES
Classic Design Awards.................................... 847‑470‑0855
COFFEE & TEA
AWR Welding..................................Page 6..... 773‑491‑5353
FAUCETS
Averus.............................................................. 800‑393‑8287
ATTORNEYS
Bob King Auctions..........................Page 19..... 847‑458‑0500
Nespresso........................................................ 800‑566‑0571
FANS‑VENTILATING & EXHAUST
Perishable Distribution Solutions..................... 888‑491‑1641
IL Mulino di Valenzano Bakery.......Page 27..... 773‑934‑1625
CASH & CARRY‑WHOLESALE
Russel G Winick and Associates P C.............. 630‑548‑5800
COFFEE
Averus.............................................................. 800‑393‑8287
Meirtran ATM....................................Page 8 .... 800‑382‑5737
Payment Alliance International........................ 630‑368‑1833
Kikkoman International.................................... 630‑954‑1244
Big Shoulders Coffee Company....................... 312‑810‑3046
Labriola Baking Company..............Page 29..... 708‑385‑4884
ASIAN FOOD PRODUCTS
Blendtec........................................................... 800‑253‑6383
ETHNIC FOODS
BREAD & ROLLS
Joel Berman Architecture & Design.Page 18.... 773‑275‑5968
Dacre & Youngquist LLC Architects................. 312‑477‑0773
Mackay Heating & Mechanical.......Page 29..... 847‑381‑0448
Stewart’s Coffee & Tea..................................... 773‑489‑2500
Gonnella Baking Co.......................Page 13..... 312‑733‑2020
Dearborn Architects......................................... 312‑939‑3838
Skyline Building Services................................. 312‑454‑4545
BOTTLED‑WATER
PFG‑Fox River...............................Page 20..... 630‑896‑1991
ARCHITECTS
ELECTRICAL REPAIR & MAINTENANCE
GFS Marketplace............................................. 800‑968‑6525 Schmaus Cash Register & POS...................... 847‑675‑6066
DCI Central (Hotshot)....................Page 12..... 800‑468‑7478 Alpha POS Systems......................Page 19..... 630‑690‑2870 Skyline Building Services................................. 312‑454‑4545
Restaurant Chair Repair................Page 17..... 630‑424‑0424 Chicago Booth...............................Page 33..... 773‑378‑8400 John Manson & Associates.............................. 773‑278‑8280
Waco Manufacturing........................................ 312‑733‑0054
CHARCOAL
Apache Supply................................................. 708‑409‑1040
COFFEE ROASTERS COLD STORAGE
CONCESSION EQUIPMENT & SUPPLIES CONSULTING & DESIGN
COOKING EQUIPMENT‑GAS/STEAM & ELECTRIC
American Range Corporation........Page 47..... 818‑897‑0808
CORNED BEEF‑FRESH
Kelly Eisenberg................................Page 5 .... 773‑588‑2882 Papa Charlie’s................................Page 24.... 877‑522‑PAPA Vienna Beef...................................Page 34..... 773‑278‑7800 CREDIT CARD PROCESSOR
Match Rate Plus............................................... 860‑797‑2159 Payment Alliance International........................ 630‑368‑1833 CROISSANTS
La Parisien Bakery........................................... 773‑725‑3500
DAIRY‑DISTRIBUTOR
Lipari Foods..................................................... 586‑447‑3500
DAIRY‑PRODUCTS
Instantwhip Chicago.......................Page 16..... 800‑933‑2500 PFG‑Fox River...............................Page 20..... 630‑896‑1991 New Dairy........................................................ 312‑421‑1234 DELI‑PRODUCTS
Lipari Foods..................................................... 586‑447‑3500
DELIVERY‑VEHICLES
DCI Central (Hotshot)....................Page 12..... 800‑468‑7478 DESSERTS
Algelato............................................Page 4 .... 847‑455‑5355
FILTERS‑EXHAUST SYSTEMS
Olympia Maintenance....................Page 21..... 708‑344‑0344 FIRE SUPRESSION SYSTEMS FIRE‑EXTINGUISHERS
Henrichsen Fire & Safety Equip....................... 800‑373‑9714
Apache Supply................................................. 708‑409‑1040 FIRST AID‑EQUIPMENT & SUPPLIES
Affirmed Medical Service................................. 847‑322‑9185 FLOOR CLEANING‑REFINISH & REPAIR
Sexton Complete Care......................................800‑827‑1126 FOOD BROKERS
Sip & Company................................................ 708‑452‑8828
FOOD DISTRIBUTORS
Devanco Foods..............................Page 22..... 847‑228‑7070 Grecian Delight Foods...................Page 25..... 847‑364‑1010 PFG‑Fox River...............................Page 20..... 630‑896‑1991 Sotiros Foods.................................Page 24..... 708‑371‑0002 Tec Foods Inc.................................Page 31..... 773‑638‑5310 Anichini Brothers.............................................. 312‑644‑8004 GFS Food Service Distribution........................ 800‑968‑6515
Lipari Foods..................................................... 586‑447‑3500
FOOD EQUIPMENT
Bob King Auctions..........................Page 19..... 847‑458‑0500 Gold Medal Products......................Page 6..... 800‑767‑5352
FOOD PROCESSING EQUIPMENT
LPS Corp.......................................Page 26..... 847‑451‑2222 FOOD PRODUCTS
Grecian Delight Foods...................Page 25..... 847‑364‑1010 Love Me Tenders, LLC.....................Page 4 .... 773‑502‑8000
Charcoal Supply Company.............................. 312‑642‑5538
PFG‑Fox River...............................Page 20..... 630‑896‑1991
PFG‑Fox River...............................Page 20..... 630‑896‑1991
New Dairy........................................................ 312‑421‑1234
Labriola Baking Company..............Page 29..... 708‑385‑4884
CHEESECAKES
Prime Time Sports........................................... 847‑637‑3500
Food Industry Training..................................... 630‑690‑3818
PNC Bank........................................................ 855‑762‑2361
CHICKEN TENDERS
Cintas Facility Services..................Page 21..... 630‑543‑3666
CSI ‑ Coker Service Inc................................... 888‑908‑5600
CHICKEN‑PROGRAMS
Cintas Facility Services..................Page 21..... 630‑543‑3666
CIGARS
Cintas Facility Services..................Page 21..... 630‑543‑3666
La Parisien Bakery........................................... 773‑725‑3500
Red Hen Bread................................................ 312‑433‑0436
CHEESE
Instantwhip Chicago.......................Page 16..... 800‑933‑2500
New Dairy........................................................ 312‑421‑1234
BAKERY‑PRODUCTS
BANKS AND FINANCING
BAR SPOTTING/LOUNGE REPORTS
Petritis Group Inc IL Lic 117001002................. 847‑705‑6619
BAR STOOLS
Chicago Booth...............................Page 33..... 773‑378‑8400 Waco Manufacturing........................................ 312‑733‑0054
BAR SUPPLIES
Ramar Supply Co...........................Page 16..... 708‑233‑0808
BATCH FREEZERS
Kool Technologies..........................Page 12..... 630‑483‑2256
july 41‑48.indd 41
Eli’s Cheesecakes............................................ 773‑736‑3417 Love Me Tenders, LLC.....................Page 4 .... 773‑502‑8000
FSI/Foodservice Solutions............................... 847‑719‑6088 Pacific Cigar Company..................Page 40......630‑972‑1189
Eli’s Cheesecakes............................................ 773‑736‑3417 DIRECTV
DISHWASHER‑LEASING & RENTAL
DISHWASHING MACHINES/COMMERCIAL & REPAI
DISWASHING COMPOUND, DETERGENTS & SOAPS
DUCT CLEANING
CLASSIFIED ADVERTISING
Olympia Maintenance....................Page 21..... 708‑344‑0344
CLEANING PRODUCTS
Airways Systems.............................................. 630‑595‑4242
Food Industry News......................................... 847‑699‑3300
SuperClean...................................................... 847‑361‑0289
Sta‑Kleen.......................................Page 17..... 847‑352‑9191 Averus.............................................................. 800‑393‑8287
Soupbase.com...............................Page 32..... 216‑381‑9916 Tec Foods Inc.................................Page 31..... 773‑638‑5310 GFS Marketplace............................................. 800‑968‑6525 FOOD SAFETY TRAINING
FOODSERVICE EQUIPMENT‑REPAIR
Cobblestone Ovens......................................... 847‑635‑0172 FOODSERVICE‑ LAYOUT & DESIGN
A D E Foodservice Equipment..........................630‑628‑0811
Losurdo Inc...................................................... 630‑833‑2828 FOODSERVICE‑EQUIPMENT
Thunderbird Food Machinery.........Page 26..... 866‑451‑1668 Zepole Restaurant Supply.............Page 28..... 630‑783‑1239 Losurdo Inc...................................................... 630‑833‑2828 March Quality Used & New Equip.................... 800‑210‑5895
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Food Industry News® July 2013
Page 42 FOODSERVICE‑EQUIPMENT PARTS
CSI ‑ Coker Service Inc................................... 888‑908‑5600
Cobblestone Ovens......................................... 847‑635‑0172
FOODSERVICE‑SUPPLIES
PFG‑Fox River...............................Page 20..... 630‑896‑1991 Ramar Supply Co...........................Page 16..... 708‑233‑0808
HOOD & EXHAUST‑CLEANING
Olympia Maintenance....................Page 21..... 708‑344‑0344
ITALIAN FOOD SPECIALTIES
E Formella & Sons........................................... 877‑598‑0909
Sta‑Kleen.......................................Page 17..... 847‑352‑9191
Mama Mucci’s Pasta........................................ 734‑453‑4555
Averus.............................................................. 800‑393‑8287
Devanco Foods..............................Page 22..... 847‑228‑7070
Airways Systems.............................................. 630‑595‑4242 Enviromatic Corporation of America................ 847‑729‑8000
ITALIAN SAUSAGE
Papa Charlie’s................................Page 24.... 877‑522‑PAPA
MILK Instantwhip Chicago.......................Page 16..... 800‑933‑2500 New Dairy........................................................ 312‑421‑1234 MOBILE REFRIGERATION
Gateway Industrial Power..............Page 30..... 708‑563‑7090 MODELS‑TRADE SHOWS
HOOD & EXHAUST‑SYSTEMS
Anichini Brothers.............................................. 312‑644‑8004
Enve Models.................................................... 312‑929‑2791
HOOD SYSTEMS‑FIRE
Ramar Supply Co...........................Page 16..... 708‑233‑0808
Petritis Group Inc IL Lic 117001002................. 847‑705‑6619
Henrichsen Fire & Safety Equip....................... 800‑373‑9714
Kikkoman International.................................... 630‑954‑1244
Gold Medal Products......................Page 6..... 800‑767‑5352
HOT DOGS
Berkel Midwest................................................. 800‑921‑9151
Nathan’s Famous Hot Dogs.............Page 2 .... 800‑628‑4267
Olympia Maintenance....................Page 21..... 708‑344‑0344
Palazzolo’s Gourmet Ice Cream....Page 19..... 269‑561‑2000
Crawford Sausage........................................... 773‑277‑3095
Enviromatic Corporation of America................ 847‑729‑8000
GELATO EQUIPMENT & SUPPLIES
ICE COMPANIES
Northwestern Cutlery.....................Page 14..... 312‑421‑3666
ICE CREAM
Maestranzi Brothers......................................... 708‑867‑7323
GFS Marketplace............................................. 800‑968‑6525
FREEZERS‑ALL TYPES
Custom Cooler & Freezer...............Page 6..... 630‑879‑3131
FRYERS
FSI/Foodservice Solutions............................... 847‑719‑6088
GASKET REPLACEMENT SERVICE
Hands on Gaskets & Hardware....................... 708‑641‑7007
Just Gaskets And Hardware............................ 708‑758‑1289
GELATO
Algelato............................................Page 4 .... 847‑455‑5355
New Dairy........................................................ 312‑421‑1234 Kool Tecnologies............................Page 12..... 630‑483‑2256
Belvin/J&F Sheet Metal Co.............................. 312‑666‑5222
Averus.............................................................. 800‑393‑8287
Hoods Chicago................................................ 773‑552‑9200 Kelly Eisenberg................................Page 5 .... 773‑588‑2882
Vienna Beef...................................Page 34..... 773‑278‑7800
Red Hot Chicago.............................................. 800‑249‑5226
JANITOR‑SUPPLIES
JAPANESE‑FOOD PRODUCTS
JUICERS‑FRUIT & VEGETABLES
KITCHEN‑EXHAUST SYSTEMS/CLEANING
Averus.............................................................. 800‑393‑8287 KNIFE‑SHARPENING SERVICE
Tinley Ice Company......................................... 708‑532‑8777
Cozzini Inc....................................................... 888‑846‑7785
E Formella & Sons........................................... 877‑598‑0909
Algelato............................................Page 4 .... 847‑455‑5355
KNIVES‑FOOD PREP
GLYCOL REFRIGERATION SYSTEM & REPAIR
Instantwhip Chicago.......................Page 16..... 800‑933‑2500
LAWYER
ICE CREAM‑EQUIPMENT & SUPPLY
Russel G Winick and Associates P C.............. 630‑548‑5800
GIARDINERA
V Formusa Company....................................... 312‑421‑0485
Mackay Heating & Mechanical.......Page 29..... 847‑381‑0448 GOURMET‑FOOD PRODUCTS
PFG‑Fox River...............................Page 20..... 630‑896‑1991 Chicago Importing Company........................... 800‑828‑7983
New Dairy........................................................ 312‑421‑1234 Toohill Beef Farm............................................. 309‑261‑3602
GREASE REMOVAL SERVICE
Mahoney Environmental................Page 32..... 800‑892‑9392 Hopkins Grease Company............................... 877‑404‑7327
Kaluzny Bros Inc.............................................. 815‑744‑1453
GREASE TRAP PUMPING SERVICE
Homer’s Gourmet Ice Cream.........Page 10..... 847‑251‑0477
Mercer Cutlery................................................. 773‑844‑7256
New Dairy........................................................ 312‑421‑1234
Law Office of Biagio Bucaro............................. 847‑619‑7450
Kool Technologies..........................Page 12..... 630‑483‑2256
LINEN SUPPLY & RENTAL SERVICE
ICE MACHINES SALES & LEASING
Cosmopolitan Textile........................................ 773‑254‑6100
Grove Ice Machines......................................... 630‑969‑5199
Mickey’s Linen..................................................773‑545‑7211
LPS Corp.......................................Page 26..... 847‑451‑2222
ICE MACHINES‑SALES‑RENTAL OR LEASING
Automatic Ice Makers.....................Page 6..... 773‑975‑2005
Empire Cooler Service...................Page 31..... 312‑733‑3900
ICE‑MAKING EQUIPMENT/REPAIR & SERVICE
Grove Ice Machines......................................... 630‑969‑5199
De Normandie Linen........................................ 773‑731‑8010
Morgan Uniform and Linen Serv...................... 773‑843‑3307
Valley Linen Supply.......................................... 630‑897‑4474
LIQUOR CONTROL SYSTEMS
Alpha POS Services......................Page 19..... 630‑690‑2870
LIQUOR LIABILITY/AUTO/UMBRELLA
Mahoney Environmental................Page 32..... 800‑892‑9392
ICE‑SCULPTURE
Northern Illinois Insurance.............Page 15..... 815‑226‑9353
American Bio‑Fuels.......................................... 630‑631‑5714
INSURANCE
Peerless Liquors.............................................. 773‑378‑3908
Professional Consultants Inc.........Page 11..... 630‑369‑0013
Maine Lobster Exchange.................Page 4 .... 708‑253‑7728
Tierra Environmental......................Page 25..... 888‑551‑1998 Hopkins Grease Company............................... 877‑404‑7327
Kaluzny Bros Inc.............................................. 815‑744‑1453
GREASE‑EXHAUST CLEANING
Olympia Maintenance....................Page 21..... 708‑344‑0344 Sta‑Kleen.......................................Page 17..... 847‑352‑9191 Airways Systems.............................................. 630‑595‑4242
Averus.............................................................. 800‑393‑8287 Enviromatic Corporation of America................ 847‑729‑8000
GREEK YOGURT
Grecian Delight Foods...................Page 25..... 847‑364‑1010
GRILLS & ROTISSERIES
XL Manufacturing............................................. 773‑271‑8900
GYROS
Devanco Foods..............................Page 22..... 847‑228‑7070 Grecian Delight Foods...................Page 25..... 847‑364‑1010
HAMBURGER PATTY MANUFACTURER
Devanco Foods..............................Page 22..... 847‑228‑7070
HEATING & AIR CONDITIONER SERVICE & REP
Mackay Heating & Mechanical.......Page 29..... 847‑381‑0448
HOOD & DUCT SYSTEMS
AWR Welding..................................Page 6..... 773‑491‑5353
july 41‑48.indd 42
AAA Nadeau’s Ice Sculptures.......................... 708‑366‑3333
Northern Illinois Insurance.............Page 15..... 815‑226‑9353
Caro Insurance Services.................................. 708‑745‑5031
Concklin Insurance Agency.............................. 630‑268‑1600 Farmers Insurance‑Sandra Cavoto.................. 773‑586‑4500
ISU‑WM Schwartz & Co................................... 847‑996‑0002
Northwest Insurance Services......................... 888‑366‑3467 Society Insurance............................................ 888‑576‑2438
LIQUOR‑WHOLESALE
Classic Design Awards.................................... 847‑470‑0855 NOODLES
Mama Mucci’s Pasta........................................ 734‑453‑4555 OIL & SHORTENING
Columbus Vegetable Oils................Page 7..... 773‑265‑6500
OIL RECOVERY & RECYCLING
American Bio‑Fuels.......................................... 630‑631‑5714 Northern Light Energy...................................... 708‑695‑5042
OILS & FATS‑COOKING
Columbus Vegetable Oils................Page 7..... 773‑265‑6500
OILS & VINEGAR
Pastorelli Foods...............................Page 3 .800‑SOS‑AUCY OILS‑COOKING/BULK
Columbus Vegetable Oils................Page 7..... 773‑265‑6500
OLIVE OILS
Columbus Vegetable Oils................Page 7..... 773‑265‑6500
ONLINE ORDERING SERVICE
Key Impact/Menu1....................................... 855‑GOM‑ENU1 ORGANIC FOODS
Pastorelli Foods...............................Page 3 .800‑SOS‑AUCY OUTDOOR FURNITURE
John Manson & Associates.............................. 773‑278‑8280
OVEN REPAIR & MAINTENANCE
Mackay Heating & Mechanical.......Page 29..... 847‑381‑0448 OVENS‑SALES & SERVICE
LOGISTICS COMPANIES
Schubert Painting............................................. 847‑606‑9660
MEAT WHOLESALE‑RANCHERS
Tec Foods Inc.................................Page 31..... 773‑638‑5310
MEAT‑PROCESSING EQUIPMENT
PAPER‑PRODUCTS
Perishable Distribution Solutions..................... 888‑491‑1641
Toohill Beef Farm............................................. 309‑261‑3602
PAINTING & HANDYMAN SERVICES PANCAKE‑BATTER & MIX
Gust John Foods & Products Corp.................. 630‑879‑8700
LPS Corp.......................................Page 26..... 847‑451‑2222
Ramar Supply Co...........................Page 16..... 708‑233‑0808
MEAT‑SMOKED
Ramar Supply Co...........................Page 16..... 708‑233‑0808
Country Financial, Gary Knapp........................ 630‑924‑0813
Nueske Applewood Smoked Meats................. 800‑382‑2266
Northern Illinois Insurance.............Page 15..... 815‑226‑9353
NAME‑PLATES & TAGS
Cobblestone Ovens......................................... 847‑635‑0172
Berkel Midwest................................................. 800‑921‑9151
INSURANCE SERVICES
NACHO‑EQUIPMENT & SUPPLIES
LOBSTERS
The Horton Group............................................ 312‑917‑8610 INSURANCE ‑LIFE‑DISABILITY
MYSTERY‑SHOPPING/HOSPITALITY&GROCERY
MEAT‑WHOLESALE
PARTY‑FAVORS & SUPPLIES PASTA‑FRESH AND FROZEN
Pastafresh Home Made Pasta......................... 773‑745‑5888
Devanco Foods..............................Page 22..... 847‑228‑7070
PASTA‑PRODUCTS
Buedel Fine Meats & Provisions...................... 708‑496‑3500
PASTRY INGREDIENTS
Mama Mucci’s Pasta........................................ 734‑453‑4555
Country Financial, Gary Knapp........................ 630‑924‑0813
Anichini Brothers.............................................. 312‑644‑8004
ITALIAN BEEF
MEATS
Sotiros Foods.................................Page 24..... 708‑371‑0002
Kelly Eisenberg................................Page 5 .... 773‑588‑2882
MEDICAL SUPPLIES
Berkel Midwest................................................. 800‑921‑9151
Serrelli’s Foods..............................Page 20....877‑385‑BEEF
MENUS‑CUSTOM PRINTED
Mc Cloud Services........................................... 800‑332‑7805
Farmers Insurance‑Mark Holihan.................... 847‑823‑6800
Devanco Foods..............................Page 22..... 847‑228‑7070
PFG‑Fox River...............................Page 20..... 630‑896‑1991
Papa Charlie’s................................Page 24.... 877‑522‑PAPA
Affirmed Medical Service................................. 847‑322‑9185
Red Hot Chicago.............................................. 800‑249‑5226
Menu’s To Go.................................Page 35..... 630‑483‑0848
PATTY MACHINES/FOOD FORMERS
PEST CONTROL/PEST ELIMINATION
Presto X Pest Control...................................... 888‑627‑5772
6/12/13 2:32 PM
Food Industry News® July 2013 PICKLES & RELISH
Gatorchef.com...............................Page 23..... 888‑944‑2867
Waco Manufacturing........................................ 312‑733‑0054
PIZZA SUPPLY DISTRIBUTORS
Olympic Store Fixtures...................Page 10..... 773‑585‑3755
Tierra Environmental......................Page 25..... 888‑551‑1998
Vienna Beef...................................Page 34..... 773‑278‑7800
Northwestern Cutlery.....................Page 14..... 312‑421‑3666
SEWER(MAINT)‑RODDING & JETTING
Anichini Brothers.............................................. 312‑644‑8004
Ramar Supply Co...........................Page 16..... 708‑233‑0808
Classic Design Awards.................................... 847‑470‑0855
Zepole Restaurant Supply.............Page 28..... 630‑783‑1239
Faucet Shoppe The.......................Page 16..... 773‑478‑3890
Mercer Cutlery................................................. 773‑844‑7256
Alpha POS Systems......................Page 19..... 630‑690‑2870
Emerald Restaurant Service..........Page 22..... 847‑489‑4230
SIGNAGE‑INDOOR & OUTDOOR
Western Business Systems............................. 773‑878‑7200
Accu‑Tech........................................................ 847‑658‑8440
SIGNS
Alpha POS Services......................Page 19..... 630‑690‑2870
CSI ‑ Coker Service Inc................................... 888‑908‑5600
PLAQUES
Trimark Marlinn..............................Page 32..... 708‑496‑1700
PLUMBING SUPPLIES
Berkel Midwest................................................. 800‑921‑9151
POINT OF SALE SUPPLIES
RESTAURANT EQUIPMENT REPAIR SERVICE
Schmaus Cash Register & POS...................... 847‑675‑6066
Mackay Heating & Mechanical.......Page 29..... 847‑381‑0448
POINT OF SALE SYSTEMS
Berkel Midwest................................................. 800‑921‑9151
United Video Systems....................Page 25..... 708‑780‑1200
Cobblestone Ovens......................................... 847‑635‑0172
Retail Control Solutions................................... 630‑521‑9900
Makirepairs.com............................................... 773‑888‑2176
Merchants Solutions........................................ 708‑449‑6650
Hobart Corporation.......................................... 847‑631‑0070
Schmaus Cash Register & POS...................... 847‑675‑6066
RESTAURANT EQUIPMENT‑NEW & USED
SilverWare POS............................................... 888‑510‑5102 Western Business Systems............................. 773‑878‑7200
POPCORN‑EQUIPMENT & SUPPLIES
Gold Medal Products......................Page 6..... 800‑767‑5352
PRESSURE WASHING
Mahoney Environmental................Page 32..... 800‑892‑9392 Olympia Maintenance....................Page 21..... 708‑344‑0344 PRINTERS
Menu’s To Go.................................Page 35..... 630‑483‑0848 PRIVATE LABEL FOOD MANUFACTURERS
E Formella & Sons........................................... 877‑598‑0909 PRODUCE DISTRIBUTORS
PFG‑Fox River...............................Page 20..... 630‑896‑1991 Premier Produce.............................................. 847‑678‑0780
PUBLISHING
Food Industry News......................................... 847‑699‑3300
RAVIOLI
Mama Mucci’s Pasta........................................ 734‑453‑4555
RE‑UPHOLSTERY
Chicago Booth...............................Page 33..... 773‑378‑8400 REFRIGERATION EQUIP SERVICE & REPAIR
Emerald Restaurant Service..........Page 22..... 847‑489‑4230
Bob King Auctions..........................Page 19..... 847‑458‑0500 Cintas Facility Services..................Page 21..... 630‑543‑3666 March Quality Used & New Equip..Page 14..... 800‑210‑5895 RESTAURANT REAL ESTATE SALES
John Moauro/Realty Executives.......................708‑361‑1150 Kudan Group Inc.............................................. 312‑575‑0480
Nick Dibrizzi/Coldwell Banker.......................... 708‑562‑9328 Pontarelli & Company...................................... 847‑778‑3571
RESTAURANT‑DESIGNERS
A D E Foodservice Equipment..........................630‑628‑0811
Losurdo Inc...................................................... 630‑833‑2828 RESTAURANT‑EQUIPMENT MANUFACTURING
American Range Corporation........Page 47..... 818‑897‑0808 RESTAURANTS
La Scarola Restaurant..................................... 312‑243‑1740 RETAIL PRODUCT DISTRIBUTOR
Lipari Foods..................................................... 586‑447‑3500
SAKE’ WARMER REPAIRS
Makirepairs.com............................................... 773‑888‑2176
SALAD‑DRESSINGS & OILS
SHEET METAL FABRICATION
C & R Restaurant Service..............Page 48..... 312‑850‑1818
SHIPPING SERVICES
Perishable Distribution Solutions..................... 888‑491‑1641
SHORTENING
Columbus Vegetable Oils................Page 7..... 773‑265‑6500
American Graphics........................Page 10..... 888‑774‑6270
Kandiled...........................................Page 4 .... 773‑745‑1533
Classic Design Awards.................................... 847‑470‑0855
SILVERWARE & DINNERWARE
John Manson & Associates.............................. 773‑278‑8280
SLICERS‑SALES & SERVICE
Berkel Midwest................................................. 800‑921‑9151 Maestranzi Brothers......................................... 708‑867‑7323
SMOOTHIE MACHINES
Blendtec........................................................... 800‑253‑6383
SOAPS & DETERGENTS
Cintas Facility Services..................Page 21..... 630‑543‑3666
Taylor Freezers and Equipment....................... 888‑942‑0777
SOUP BASES
Soupbase.com...............................Page 32..... 216‑381‑9916
SOUPS
Vienna Beef...................................Page 34..... 773‑278‑7800
STAINLESS STEEL EQUIPMENT & REPAIR
C & R Restaurant Service..............Page 48..... 312‑850‑1818
STEAKS‑LOCALLY FARM RAISED
Toohill Beef Farm............................................. 309‑261‑3602
STEAM CLEANING
SALT‑DE‑ICING
Skyline Building Services................................. 312‑454‑4545
Olympia Maintenance....................Page 21..... 708‑344‑0344
Illinois Restaurant Association.......Page 33..... 312‑787‑4000
SYRUP‑PANCAKE & WAFFLE
Prime Time Sports........................................... 847‑637‑3500
SYRUP‑SUGAR FREE
Vienna Beef...................................Page 34..... 773‑278‑7800
T‑SHIRTS‑CUSTOM PRINTED
Crawford Sausage........................................... 773‑277‑3095
TABLE TOP REFINISHING/REPAIR
SAUSAGE MAKING EQUIPMENT
TABLES‑ALL TYPES
Industry Innovations......................................... 312‑836‑3755
SAUSAGE PRODUCTS
John Manson & Associates.............................. 773‑278‑8280
FSI/Foodservice Solutions............................... 847‑719‑6088
SCALES
TAMALES
RESTAURANT EQUIPMENT & SUPPLIES
SEAFOOD‑WHOLESALE
TERMINAL OPERATORS (GAMING)
Custom Cooler & Freezer...............Page 6..... 630‑879‑3131
SEATING
CSI ‑ Coker Service Inc................................... 888‑908‑5600
REFRIGERATION‑EQUIP/COMMERCIAL
Custom Cooler & Freezer...............Page 6..... 630‑879‑3131
REFRIGERATION‑UNITS/TRUCKS
Gateway Industrial Power..............Page 30..... 708‑563‑7090
RENDERER‑RECYCLING
Mahoney Environmental................Page 32..... 800‑892‑9392
RESTAURANT CONSULTANTS
Premier Restaurant Solutions........Page 17..... 312‑836‑3757 Restaurant Business Solutions......Page 28..... 630‑585‑6650
RESTAURANT EQUIPMENT
Losurdo Inc...................................................... 630‑833‑2828 C & R Restaurant Service..............Page 48..... 312‑850‑1818
july 41‑48.indd 43
SATELLITE TV SYSTEMS SAUSAGE
Anichini Brothers.............................................. 312‑644‑8004 Red Hot Chicago.............................................. 800‑249‑5226
LPS Corp.......................................Page 26..... 847‑451‑2222 Rose Packing................................................... 847‑381‑5700 Berkel Midwest................................................. 800‑921‑9151 Maine Lobster Exchange.................Page 4 .... 708‑253‑7728
TRADE PUBLICATIONS Food Industry News......................................... 847‑699‑3300 TRUCK GRAPHICS American Graphics........................Page 10..... 888‑774‑6270 TRUCK‑REFRIGERATED DCI Central (Hotshot)....................Page 12..... 800‑468‑7478 TRUCK‑SALES & SERVICE DCI Central (Hotshot)....................Page 12..... 800‑468‑7478 TRUCK‑SALES NEW & USED D & S Truck Center.........................Page 8..... 708‑352‑5551 TV SALES, SERVICE & INSTALLATION Prime Time Sports........................................... 847‑637‑3500 UNIFORMS Valley Linen Supply.......................................... 630‑897‑4474 VENTILATING‑SYTEMS CLEANING
Averus.............................................................. 800‑393‑8287
Kool Technologies..........................Page 12..... 630‑483‑2256
Mahoney Environmental................Page 32..... 800‑892‑9392
SANITATION TRAINING
Pastorelli Foods...............................Page 3 .800‑SOS‑AUCY
SOFT SERVE‑ICE CREAM/EQUIP & SUPPLIES
Kurman Communications...............Page 39..... 312‑651‑9000
SUPERMARKET‑ EQUIPMENT/ NEW & USED
Accu‑Tech........................................................ 847‑658‑8440
TOMATO PRODUCTS
Olympia Maintenance....................Page 21..... 708‑344‑0344
Apache Supply................................................. 708‑409‑1040
Mackay Heating & Mechanical.......Page 29..... 847‑381‑0448
Phoenix Tofu.................................................... 773‑784‑2503
SOCIAL MEDIA CONSULTANTS
Columbus Vegetable Oils................Page 7..... 773‑265‑6500
Tec Foods Inc.................................Page 31..... 773‑638‑5310
Page 43
Berkel Midwest................................................. 800‑921‑9151 Gust John Foods & Products Corp.................. 630‑879‑8700
Gust John Foods & Products Corp.................. 630‑879‑8700
DLS Custom Embroidery................................. 847‑593‑5957
Restaurant Chair Repair................Page 17..... 630‑424‑0424
Chicago Booth...............................Page 33..... 773‑378‑8400
Waco Manufacturing........................................ 312‑733‑0054 Supreme Frozen Products............................... 773‑622‑3777
Illinois Video Slot Mgmt (IVSM)....................... 847‑612‑8781
TOFU PRODUCTS‑ALL TYPES
Airways Systems.............................................. 630‑595‑4242 VERTICAL BROILERS XL Manufacturing............................................. 773‑271‑8900 VIDEO GAMING TERMINALS Illinois Video Slot Mgmt (IVSM)....................... 847‑612‑8781 VIDEO SURVEILLANCE SYSTEMS United Video Systems....................Page 25..... 708‑780‑1200 WALK‑IN COOLER REPAIR & MAINTENANCE Mackay Heating & Mechanical.......Page 29..... 847‑381‑0448 WALK‑IN COOLERS AND FREEZERS Custom Cooler & Freezer...............Page 6..... 630‑879‑3131 WASTE REMOVAL‑ALL TYPES Xtreme Environmental Solutions....Page 18.. 855‑9RE‑DUCE WATER‑BOTTLED Eagle Distributors Inc.......................Page 9 .... 773‑775‑5777 WEBSITE DESIGN Americaneagle.com.......................Page 40..... 847‑699‑0300 WELDING & FABRICATING KOP Ind. Welding & Fabrication....Page 26..... 630‑930‑9516 WHIPPED CREAM Instantwhip Chicago.......................Page 16..... 800‑933‑2500 WORKERS COMP INSURANCE Northern Illinois Insurance.............Page 15..... 815‑226‑9353 Farmers Insurance‑Mark Holihan.................... 847‑823‑6800 ISU‑WM Schwartz & Co................................... 847‑996‑0002 YOGURT & SOFT SERVE EQUIPMENT Kool Technologies..........................Page 12..... 630‑483‑2256
6/12/13 2:32 PM
Food Industry NewsÂŽ July 2013
Page 44
CLASSIFIEDS Chicagoâ&#x20AC;&#x2122;s Premier Hospitality Real Estate Brokers If you would like to speak with a consultant to buy, sell or lease your business or property; please call us at 312.575.0480 or visit us online: kudangroup.com
FI B NA A NCNK IN G!
NEW LISTINGS Downers D Down Do owners Grove - 3131 Finley Rd. - Rockwood Tap House
Kudan Group twitter.com/RestaurantRE
Free-standing restaurant building close to Yorktown Mall. Great location for expanding chains or d l Z i allows ll ffor other h uses. Cl 88 & II-355 exits. i C id i partnership. hi re-development. Zoning Close to II-88 Considering Size: 22,739 SF (Bldg.) 2.6 Acres (Land) Price: $3.3M (RE Sale) Lease: $15/SF (Net) Agent: Adam (Code: A107)
Joliet - 1121 Essington Rd. - Friacoâ&#x20AC;&#x2122;s Mexican Restaurant & Cantina Single-story restaurant available for lease. Located in shopping complex with ample onsite parking. Seating for over 100. Holds liquor and food licenses. Excellent signage. Size: 4,200 SF (Bus.) 1 Acre (Lot) Lease: $5,000/Mo. (Gross) Agent: Frank (Code: F83)
Lakeview - 1258 W. Belmont Ave. - La Gondola Â&#x2039;Â?Â&#x2030;Â&#x17D;Â&#x2021;ÇŚÂ&#x2022;Â&#x2013;Â&#x2018;Â&#x201D;Â&#x203A; Â&#x201E;Â&#x2014;Â&#x2039;Â&#x17D;Â&#x2020;Â&#x2039;Â?Â&#x2030; Â&#x2122;Â&#x2039;Â&#x2013;Â&#x160; Â&#x2C6;Â&#x2014;Â&#x17D;Â&#x17D;Â&#x203A; Â&#x201E;Â&#x2014;Â&#x2039;Â&#x17D;Â&#x2013;ÇŚÂ&#x2018;Â&#x2014;Â&#x2013; Â&#x201D;Â&#x2021;Â&#x2022;Â&#x2013;Â&#x192;Â&#x2014;Â&#x201D;Â&#x192;Â?Â&#x2013; Â&#x192;Â?Â&#x2020; Â&#x2018;ĆĽÂ&#x2026;Â&#x2021; Â&#x2013;Â&#x2021;Â?Â&#x192;Â?Â&#x2013;Ǥ Í&#x2013;Í&#x201D;ÇŻ Â&#x160;Â&#x2018;Â&#x2018;Â&#x2020;ÇĄ Â&#x17D;Â&#x192;Â&#x201D;Â&#x2030;Â&#x2021; Â&#x201E;Â&#x192;Â&#x201D; Â&#x192;Â?Â&#x2020; Â&#x2019;Â&#x192;Â&#x2013;Â&#x2039;Â&#x2018;Ǥ Â&#x2021;Â&#x2122;Â&#x17D;Â&#x203A; Â&#x2019;Â&#x192;Â&#x2039;Â?Â&#x2013;Â&#x2021;Â&#x2020; Â&#x2C6;Â&#x192;ÂÂ&#x192;Â&#x2020;Â&#x2021;ÇĄ Â?Â&#x2021;Â&#x2122; ĆŞÂ&#x2018;Â&#x2018;Â&#x201D;Â&#x2022; Â&#x192;Â?Â&#x2020; Â&#x192;Â&#x2039;Â&#x201D; Â&#x2026;Â&#x2018;Â?Â&#x2020;Â&#x2039;Â&#x2013;Â&#x2039;Â&#x2018;Â?Â&#x2039;Â?Â&#x2030;Č&#x20AC;Â&#x160;Â&#x2021;Â&#x192;Â&#x2013;Â&#x2021;Â&#x201D; Â&#x2014;Â?Â&#x2039;Â&#x2013;Â&#x2022;Ǥ Â&#x17D;Â&#x17D; ĆŹ Â&#x2039;Â?Â&#x2026;Â&#x17D;Â&#x2014;Â&#x2020;Â&#x2021;Â&#x2020;Ǥ Size: 6,500 SF (Bldg.) Price: $1.49M (RE & Bus. Sale) $199,000 (Bus. Sale) Agents: Jerrod/Garrett (Code: 514)
Loop - 171 N. Wells St. - Curried Restaurant space available, close to 2 train stops. Holds retail food license, black iron, walk-in
FI B NA A NCNK IN G!
cooler and more. Strong pedestrian counts. An easy re-concept with little investment. Size: 1,143 SF (Bus.) Price: $149,000 (Bus. Sale) Rent: $4.774/Mo. (Gross) Agent: Juan Carlos (Code: 1023)
Orland Park - Free-Standing Restaurant Building with Onsite Parking for Sale or Lease Good visibility from street, close to shopping, hotels and other attractions. Restaurant shares a parking lot with nearby movie theater drawing over 900,000 people per year. Size: 7,100 SF (Bldg.) 51,689 SF (Lot) Price: $3.5M (Bus. & RE Sale) Rent: $28/SF (Net) Agent: Frank (Code: F84)
Wicker Park - 2257 W. North Ave. - The Lazy Parrot Newly built restaurant with great corner exposure. Features ample outdoor dining, private rear patio and potential 90â&#x20AC;&#x2122; sidewalk cafĂŠ. All FF&E included in asking price, including a 12 foot hood. Size: +/- 1,650 SF (Approx.) Price: $99,000 (Bus. Sale) Rent: $2,750/Mo. (Net) Agent: Juan Carlos (Code: 1022)
FI B NA A NCNK IN G!
FEATURED LISTINGS Burbank - Free-Standing Restaurant Building in Busy Shopping District Available Â&#x2014;Â&#x17D;Â&#x17D; Â&#x2022;Â&#x2021;Â&#x201D;Â&#x2DC;Â&#x2039;Â&#x2026;Â&#x2021; Â&#x201D;Â&#x2021;Â&#x2022;Â&#x2013;Â&#x192;Â&#x2014;Â&#x201D;Â&#x192;Â?Â&#x2013; Â&#x2021;Â&#x2022;Â&#x2013;Â&#x192;Â&#x201E;Â&#x17D;Â&#x2039;Â&#x2022;Â&#x160;Â&#x2021;Â&#x2020; Â&#x2018;Â&#x2DC;Â&#x2021;Â&#x201D; Í&#x2014;Í&#x201D; Â&#x203A;Â&#x2021;Â&#x192;Â&#x201D;Â&#x2022; Â&#x2122;Â&#x2039;Â&#x2013;Â&#x160; Â&#x192;Â?Â&#x2019;Â&#x17D;Â&#x2021; Â&#x2018;Â?Â&#x2022;Â&#x2039;Â&#x2013;Â&#x2021; Â&#x2019;Â&#x192;Â&#x201D;Â?Â&#x2039;Â?Â&#x2030;Ǥ ĆĄ Â&#x2018;Â&#x2C6; Â?Â&#x192;Â&#x152;Â&#x2018;Â&#x201D; Â&#x2013;Â&#x160;Â&#x2018;Â&#x201D;Â&#x2018;Â&#x2014;Â&#x2030;Â&#x160;Â&#x2C6;Â&#x192;Â&#x201D;Â&#x2021;ÇĄ Â&#x2022;Â&#x2013;Â&#x201D;Â&#x2018;Â?Â&#x2030; Â&#x2013;Â&#x201D;Â&#x192;ĆĽÂ&#x2026; Â&#x2026;Â&#x2018;Â&#x2014;Â?Â&#x2013;Â&#x2022; Â&#x192;Â?Â&#x2020; Â&#x192; Â&#x2C6;Â&#x2014;Â&#x17D;Â&#x17D; Â&#x201E;Â&#x192;Â&#x2022;Â&#x2021;Â?Â&#x2021;Â?Â&#x2013;Ǥ Â&#x2021;Â&#x2022;Â&#x2013;Â&#x192;Â&#x2014;Â&#x201D;Â&#x192;Â?Â&#x2013; Â&#x2022;Â&#x2021;Â&#x192;Â&#x2013;Â&#x2022; Í&#x2013;Í&#x2122;Í&#x201D;ÎŞ Â&#x2019;Â&#x192;Â&#x201D;Â?Â&#x2039;Â?Â&#x2030; Â&#x2C6;Â&#x2018;Â&#x201D; Í&#x2022;Í&#x2022;Í&#x201D;ΪǤ Size: 7,182 SF (Bus.) 5,000 SF (Bsmt.) 0.5 Acres (Lot) Price: $1.9M (RE & Bus. Sale) Agent: Frank (Code: F78)
Gold Coast - Bar/Lounge/Restaurant on Division Street Available Established nightclub. Holds clean Tavern, Late Hour, Tobacco and elusive PPA licenses. Very Â?Â&#x2018;Â&#x2013;Â&#x2039;Â&#x2DC;Â&#x192;Â&#x2013;Â&#x2021;Â&#x2020; Â&#x2022;Â&#x2021;Â&#x17D;Â&#x17D;Â&#x2021;Â&#x201D;Ǩ Â&#x2014;Â&#x192;Â&#x17D;Â&#x2039;ƤÂ&#x2021;Â&#x2020; Â&#x2018;Â&#x2019;Â&#x2021;Â&#x201D;Â&#x192;Â&#x2013;Â&#x2018;Â&#x201D;Â&#x2022; Â&#x2122;Â&#x2039;Â&#x2013;Â&#x160; Â&#x2019;Â&#x201D;Â&#x2018;Â&#x2018;Â&#x2C6; Â&#x2018;Â&#x2C6; Â&#x2C6;Â&#x2014;Â?Â&#x2020;Â&#x2022; Â&#x2018;Â?Â&#x17D;Â&#x203A;Ǥ Size: 3,000 SF (Approx. Bus.) Price: Negotiable (Bus. Sale) Rent: $10K/Mo. (Net) Agent: Jarrett (Code: 634)
Â&#x2018;ĆĄÂ?Â&#x192;Â? Â&#x2022;Â&#x2013;Â&#x192;Â&#x2013;Â&#x2021;Â&#x2022; ÇŚ 1457 Palatine Rd. - Amore Mio Modern Italian eatery located within shopping center. Restaurant seats 60 with plenty of onsite parking. Landlord to write new lease. FF&E included in asking price Size: 1,620 SF (Bus.) Price: $115,000 (Bus. Sale) Rent: $3,500/Mo. (Gross) Agent: Frank (Code: F80)
Lincoln Square - 4911 N. Western Ave. - Mixed-Use Real Estate for Sale Â&#x2014;Â&#x17D;Â&#x17D;Â&#x203A; Â&#x201E;Â&#x2014;Â&#x2039;Â&#x17D;Â&#x2013;ÇŚÂ&#x2018;Â&#x2014;Â&#x2013; Â&#x201D;Â&#x2021;Â&#x2022;Â&#x2013;Â&#x192;Â&#x2014;Â&#x201D;Â&#x192;Â?Â&#x2013; Â&#x2018;Â? Í&#x2022;Â&#x2022;Â&#x2013; ĆŞÂ&#x2018;Â&#x2018;Â&#x201D; Â&#x2122;Â&#x2039;Â&#x2013;Â&#x160; Í&#x2013; Â&#x192;Â&#x2019;Â&#x192;Â&#x201D;Â&#x2013;Â?Â&#x2021;Â?Â&#x2013;Â&#x2022;Ǥ Â&#x2013;Â&#x2018;Â&#x201D;Â&#x2021;Â&#x2C6;Â&#x201D;Â&#x2018;Â?Â&#x2013; Â&#x201D;Â&#x2021;Â?Â&#x2018;Â&#x2DC;Â&#x192;Â&#x2013;Â&#x2039;Â&#x2018;Â? Â&#x2039;Â? Í&#x2013;Í&#x201D;Í&#x2022;Í&#x201D; Â&#x2122;Â&#x2039;Â&#x2013;Â&#x160; Â?Â&#x192;Â?Â&#x203A; upgrades. Restaurant lease expires August 2013, so bring your own concept or renew tenant! Size: 2,142 SF (Bldg.) 2,908 SF (Bldg.) Price: $395,000 (RE Sale) Agent: Jerrod (Code: 512)
North Halsted - 3702-08 N. Halsted St. - The Cell Block Long Established Bar/Nightclub on North Halsted street entertainment corridor. Holds Tavern and PPA licenses. *Lease rate includes 3 apartments & 1 retail storefront in addition to bar. Size: 4,000 SF (Bus.) Price: $199,000 (Bus. Sale) *Rent: $12,708/Mo. (Gross) Agent: Jarrett (Code: 631) Northwest Suburbs - End Cap Restaurant in Shopping Center Available Classy restaurant established over 15 years with strong following. Prominently located in up-scale
River East - 401 E. Illinois St. - Two Restaurant Spaces Available in The Lofts at River East Â&#x2019;Â&#x192;Â&#x2026;Â&#x2021;Â&#x2022; Â&#x2C6;Â&#x2021;Â&#x192;Â&#x2013;Â&#x2014;Â&#x201D;Â&#x2021; Â&#x2018;Â&#x2014;Â&#x2013;Â&#x2020;Â&#x2018;Â&#x2018;Â&#x201D;ÇĄ Â&#x201D;Â&#x2039;Â&#x2DC;Â&#x2021;Â&#x201D;Â&#x2022;Â&#x2039;Â&#x2020;Â&#x2021; Â&#x2020;Â&#x2039;Â?Â&#x2039;Â?Â&#x2030;ÇĄ Â&#x2014;Â&#x2022;Â&#x2021; Â&#x2018;Â&#x2C6; Â&#x2020;Â&#x2018;Â&#x2026;Â? Â&#x192;Â?Â&#x2020; Â&#x201E;Â&#x2018;Â&#x192;Â&#x2013; Â&#x2022;Â&#x17D;Â&#x2039;Â&#x2019; Â&#x2022;Â&#x2019;Â&#x192;Â&#x2026;Â&#x2021;Â&#x2022;Ǥ Â&#x2020;Â&#x152;Â&#x192;Â&#x2026;Â&#x2021;Â?Â&#x2013; Â&#x2019;Â&#x192;Â&#x201D;Â?Â&#x2039;Â?Â&#x2030; Â&#x2030;Â&#x192;ÇŚ rage. Walking distance from Loop and Navy Pier. Strong demographics and pedestrian counts. Size: 10,058 SF (Restaurant A) 5,000 SF (Restaurant B) Agents: Jarrett/Scott (Code: 635) Â&#x2014;Â&#x2020;Â&#x192;Â? Â&#x201D;Â&#x2018;Â&#x2014;Â&#x2019;ÇĄ Â?Â&#x2026;Ǥ Í&#x2122;Í?Í&#x17E; Ǥ Â&#x2021;ĆĄÂ&#x2021;Â&#x201D;Â&#x2022;Â&#x2018;Â? Â&#x2013;Ǥǥ Â&#x2013;Â&#x2021;Ǥ Í&#x161;Í&#x2DC;Í&#x2122; Â&#x160;Â&#x2039;Â&#x2026;Â&#x192;Â&#x2030;Â&#x2018;ÇĄ Í&#x17E;Í&#x2DC;Í&#x17E;Í&#x17E;Í&#x2122; Í&#x203A;Í&#x2122;Í&#x161;ǤÍ?Í&#x;Í?ǤÍ&#x2DC;Í&#x153;Í Í&#x2DC; Â?Â&#x2014;Â&#x2020;Â&#x192;Â?Â&#x2030;Â&#x201D;Â&#x2018;Â&#x2014;Â&#x2019;ǤÂ&#x2026;Â&#x2018;Â?
MEMBER: CRBA
july 41â&#x20AC;&#x2018;48.indd 44
Restaurant Brokerage Division
Vince Ferraro
Bringing People and Real Estate Together
TURN KEY Beautiful restaurant facility. Fully equipped. State of the art build-out and FF&E package. Dining Room, Bar and Banquet Room. Seats 120 plus 20 on Patio. Paved lot. Liquor license. POS system. Digital sign. SW Suburb. Your concept works here. Confidential. Key $ = $125K. Great lease. SPORTS BAR / CLUB SW Suburbsâ&#x20AC;&#x2122; premier entertainment venue. GAMING MACHINES!! Big name. Draws from miles around. Got it all: 2 bars, pool tables, flat screens, video games, and ... a large live band room complete with stages, lighting and sound system. Capacity 400. Fully equipped kitchen. Parks over 100. REAL ESTATE, BIZ, FF&E, REDUCED TO $895K! FAST FOOD NW Chicago. 950 sf. 3 years â&#x20AC;&#x153;Newâ&#x20AC;?! Pristine! Carry-out w/ interior seating for 12 plus 30 on patio. Excellent exposure and signage at signalized bus stop corner. EZ operation. BIZ, FF&E @ $129K FREESTANDING! YOU CONCEPT! Borders major, newly renovated shopping center in active NW suburb. Seats 120. Parks 50. Pole signage. Liquor license available. Owner has other business interests and must sell. Currently open 7am â&#x20AC;&#x201C; 3pm. Building layout and kitchen adapts to any concept â&#x20AC;&#x201D; bring yours! LOOK! NEW PRICE! BIZ, FF&E @ $165K...OBO!! J.W. PLATEKâ&#x20AC;&#x2122;S Hot Rickmond area! Fully fixtured restaurant... ready to re-open. Freestanding. Parking. Patio! Signage. Fully equipped. Liquor license available. 3 bedroom apartment. MUST SELL NOW: $350K... OBO!! GREAT FOOD â&#x20AC;&#x201C; FAST! Just Listed! 6am - 4pm!...Breakfast/Lunch. 6 days. No Sundays! Standalone building. Parking. Patio. Owner promises lease with renewal options. Confidential. Assets, FF&E @ $69K FAMOUS PUB NW Suburb. Established 50 years! Corner. Freestanding. Parking. Signage. Kitchen. Landlord wants experienced operator: Key $$ @ only $59K!! Confidential. FAMILY RESTAURANT The one everyone wants! 7AM - 3PM! High volume. Freestanding. Brick. Basement. Parking lot. Signage. Signalized corner. Seats 136. Parks 56. Great kitchen. Beautiful decor. Established 30 years. Well maintained... Pride of ownership shows!! REAL ESTATE, BIZ, FF&E, PRICE REDUCTION $395K!! PIZZERIA Just listed! Naperville. Fantastic buildout! Seats 40. Patio 30. Delivery. Carryout. Revolving oven. State of the art equipment & furnishings. Donâ&#x20AC;&#x2122;t miss this one! BIZ, FF&E @ $95K. JUST LISTED Fast food: Chicago. NW side! High volume! Call for INFO!! Confidential. JUST LISTED Totally re-habbed vintage building on Main Street (Rte # 72!) in West Dundee. Fantastic build-out with dining room/bar/ banquets/patios...on the river!! Great lease. Key $ = $150K or REAL ESTATE @ $995K.
MORE LISTINGS AVAILABLEâ&#x20AC;&#x201C;CALL! SELLING? ALWAYS CONFIDENTIAL!
VinceF@realtychicago.com
CALL 847/778-3571
MEMBER: CRBA
shopping center with excellent visibility & strong demographics. Gross sales of $1.5M. Size: 4,000 SF (Bus.) Price: $325,000 (Bus. Sale) Rent: $8,000/Mo. (Gross) Agent: Frank (Code: F73)
PONTARELLI ASSOCIATES
6/12/13 2:32 PM
Food Industry News® July 2013
Page 45
CHICAGOLAND’S BEST LOCATIONS FOR SALE 24 HOUR VOICEMAIL
Email—nick.dibrizzi@cbexchange.com
Only From
CHICAGOLAND AREA American Style Pancake House Breakfast/ Lunch Concept, Part of a national chain $20,000 per week verifiable Highly Confidential WESTERN SUBURBS Hard corner stoplight intersection Turn-key, free standing-fast food drive-in 2,132 SF bldg. Plus free standing 1,000 SF family home Lot 13,016 SF parks 25 For Real Estate $525,000 WEST SUBURBS - BERWYN Former Tavern-Banquet-Closed 3243 S Harlem Avenue across from Riverside, next to famous Pierce Banquets 4,750 SF building For Real Estate: $219,000
WEST SUBURBS - DUPAGE COUNTY Pizzeria $$$$ Established 25 years For Business, Fixtures and Equipment $349,500. Possible owner financing WEST SUBURBS - DOWNTOWN GENEVA Former Mill Race Inn Restaurant-Bar-Banquets-Closed 4 E. State, Unit 4. 10,000 SF bldg. on 1st floor, 5,000 SF on lower level on 57,934 SF lot or 1.33 acres. Great Development opportunity. Large part of the restaurant-bar has view of the Fox River. For Real Estate: $899,000
WEST SUBURBS - BROOKFIELD Former Villa Maria-Closed 923 W. Ogden Avenue East of I-294; corner, free standing 5,000 SF bldg., plus full basement on 22,000 SF lot $695,000 with 10% down SOUTHWEST SUBURBS BLUE ISLAND 4,000 SF on the 1st floor, plus 2,000 SF on 2nd floor working area and two bedroom apartments. Fully equipped, 2 kitchens, perfect for restaurant or grocery store with liquor. Very motivated, seller offers property and equipment at $249,000
NORTHBROOK Fast Food Eatery Established for 20 years Turn-key 2,380 SF, seats 60 Hot Location! winfield Former Char-House 8,060 SF building 2 acres of land GREAT LOCATION OAK BROOK AREA Steakhouse, Real $$$$ Maker; Verifiable 7,000 SF building, 3 acres land Turn-key Corner stoplight intersection Also great national tenant location & great development opportunity
We have bank owned foreclosures; commercial and residential. For more Confidential Listings, Call Today! 1-888-317-7721. Se Habla Español.
Food Industry News CLASSIFIED RATES THE #1 BEST READ AND USED TRADE PUBLICATION IN THE MIDWEST!
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FULL PAGE.................................call call Paula: 847-699-3300 major credit cards accepted!
july 41‑48.indd 45
REALPOUL REALTY “Commerce With Morality™”
2731 W. Touhy Ave. Chicago, Illinois 60645
THINKING OF BUYING OR SELLING? Please Call (773) 743-2100 Peter J. Poulopoulos, MBA Licensed Illinois & Indiana Real Estate Broker
Visit us at www.realpoul.com
AVAILABLE OPPORTUNITIES
CITY DESCRIPTION Chicago, IL Elk Grove Village, IL Wilmette, IL Chicago, IL Burbank, IL Chicago, IL Chicago, IL Chicago, IL Romeoville, IL Chicago, IL Pekin, IL Chicago, IL Aurora, IL Crestwood, IL Arlington Heights, IL Alsip, IL Chicago, IL Chicago, IL Algonquin, IL Chicago, IL Burbank, IL Hobart, IN Burbank, IL Addison, IL
ASKING
BREAKFAST LUNCH only - Business and Property at a Very Reasonable Price $295,000 BREAKFAST LUNCH only; 6 Days only; Excellent Potential $129,000 BREAKFAST LUNCH only; Great following; Ideal for Family or 1st time buyer $65,000 COMMERCIAL - Free Standing Store - Zoned B1-2 $350,000 COMMERCIAL - Offices and 3 Apartments - Sit Back and Relax - Just Collect Rents $425,000 COMMERCIAL -5-Store Strip; Includes Fast Food Restaurant Business $695,000 FAST FOOD - 1,700 Sq. Ft.; Recently Remodeled; Huge Potential $69,000 FAST FOOD - Corner - About $1,400/Day - Another Giveaway! $129,000 FAST FOOD - Free Standing - Great Business and Profits $225,000 FAST FOOD - Free Standing - Long Established $150,000 FAST FOOD - Huge Profits - Low Rent - Small Asking Price $135,000 FAST FOOD - Opportunity - $950/Day - Priced Right! $69,000 FAST FOOD - Over $3,000/Day - Strictly for extremely qualified people only $445,000 FAST FOOD, PIZZA, PROPERTY - Fantastic Deal - Includes Strip Mall! $1,500,000 FRUIT MARKET - Long Established and Profitable - Partnership Challenges $1,050,000 MEDICAL OFFICES-FOR LEASE - 2,000 sq. ft. - Strip Mall - Corner Call PRINTING With PROPERTY - Free Standing - Buy Property only $350,000 $395,000 RESTAURANT - Corner - Well Established & Known - Same owners 25 years $145,000 RESTAURANT ITALIAN / BAR Short Hours About $100,000 Net per Year $145,000 RESTAURANT MEDITTERANEAN Parking About $1,350 / Day Opportunity $135,000 RESTAURANT Plus Mixed Use - Includes House, Commercial - a whole block! $1,370,000 RESTAURANT with 6-Apartments! - A Fantastic Deal - Super Opportunity $650,000 RESTAURANT with Property - Well Known - Opportunity - You Must Qualify $820,000 SPORTS BAR - Well Known - 4,800 Sq. Ft. - About 70% Liquor Sales $145,000
Call our office (773) 743-2100 for:
1) Property Management, 2) FREE Market Evaluation of your business, 3) FREE FARMERSTM insurance quote
MEMBER: CRBA
MEMBER: CRBA
4” x 10”.................................... $497
MEMBER: CRBA
CHICAGO BELMONT CRAGIN AREA Free standing fast food bldg. with drive-in 5209-11 W. Diversey, Chicago 1,200 SF bldg., black iron in place Lot 6,250; parks 20 For Real Estate $199,000 CHICAGO - BELMONT CRAGIN AREA Former Anastazia Restaurant-BarBanquet-Closed Polish American Restaurant 5221-23 W. Diversey Avenue Lot 50x125 or 6,318 SF/Building: 4,318 SF For Real Estate: $349,000 WISCONSIN - LAKE GENEVA AREA Established Fast Food Restaurant Turn-key with Drive Thru. New & Shiny Real Estate & Business 2,200 SF free standing building with drive-thru. Lot size: 36,530 SF parks 60 NORTHWEST SUBURBS DOWNTOWN MT. PROSPECT Pizza Pub, Near Metra Train Station Full service, sit down, bar, dine in, pick-up, delivery & catering. Established for 52 years. For Real Estate & Business: $695,000 VILLA PARK ON ST. CHARLES ROAD Free standing 1,663 SF fast food bldg. Diner, drive-in on 10,000 SF lot Seats 60; parks 25 Completely remodeled in 2010 For Real Estate, Fixtures & Equipment $369,500
Nick Di Brizzi 888-317-7721
6/12/13 2:32 PM
Food Industry News® July 2013
Page 46
Prime Downtown Frankfort Restaurant Available for Sale or Rent
$875,000 Sale, $8/SQ FT Rent 11,000 SQ FT. available Dining Rm Seating for 150, Banquet Rm Seating for 200 2 Bars and Banquet Bar Confidential Listing!
708-362-0160
Contact Tom Traina tom@eatz-associates.com
1-847-651-3834 www.eatz-associates.com www.eatz-resales.com Rosati’s Pizza Franchise (Owner financing)
• North Subs • Same owner 19 years • 2012 Sales $481k • Rent $2,750 • Asking $199k
Breakfast Lunch Restaurant • NW Subs • Established 9 years • Same owner 5 years • Sales 2012 $273k • Rent $2k • Asking $125k
Independent Pizzeria (Possible owner financing)
• Western Suburbs • Seating for approx. 30 • 2012 Net Sales $240k • Rent $3,100 • Asking $60k
Family Restaurant (Owner financing available)
• Far North Subs • Serving Breakfast/lunch/dinner • Ave monthly sales $55k • Rent $5,500 • Asking $199k
Fast Food
(Owner financing available)
Wood Burning Pizzeria • NW Suburbs • 2012 annual sales $290k • Rent $2,000 • Asking $110k
• South West Subs • 2012 Sales 235k • Open 6 days (closed Sunday) • Rent $1,633 • Asking 89k
National Chicken Franchise (Owner financing available)
Pancake Restaurant (Possible owner financing)
• Western Subs • Established 2000 • 5,000 sq. ft. • Monthly Sales $58K • Rent $7,150 • Asking $129k
• Chicago uptown • Rent $2,697 • Ave Sales $350/day • Price reduced $50k
Cold Stone Creamery - Mall Location • NW Suburbs • Rent $3k • Same owner 9 + years • Sales 300k • Asking $165k
Wanted To Buy:
Established Wholesale Food Manufacturing Business, Wholesale Bakery or a Food Processor. I have two clients already in the business actively looking for the acquisition of an established business. Your confidentiality is guaranteed. The low fee is to be paid by the seller. Preferred location is in the greater Chicagoland area. Please call or text me at 224/520-0185
july 41‑48.indd 46
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. $975,000 •••••••••••••••••••••••••••••
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 $925,000 •••••••••••••••••••••••••••••
Call Wesley at 773-671-1273
DELI-STYLE RESTAURANT & CATERING - WEST SUBURBS 2100 sq ft, fully equipped & operational. $49K or Offer & Franchise Fee. In Business Since 1995.
Call today for details or appointment.
630-279-9809 PAPPAS
REAL ESTATE INC.
BUSINESS OPPORTUNITIES JUST LISTED
• Italian café in the Western burbs. Free standing. Approximately 2,500 sq. ft. plus basement. High volume sales. Low rent. Business only. Asking upper $300Ks. Call for details.
JUST LISTED
• “South of the Border” restaurant. Est. 35 yrs. Franchise. Freestanding. Seats 80 w/ parking. Great sales. Very confidential. Package price $399K.
• “On the road again” Free standing, famous fast food drive-in with 1950’s memorabilia & theme. Local favorite. Known for Burgers, fries and shakes. Seats 80. Parks 90. Property & business $679K.
• “Grill w/ bar” 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. Upper $700K’s
Fast Food To Go!
• A Former KFC Restaurant, that has been converted! Complete Package including Real Estate! Drive-Thru Window & Dining Seating! Possible Seller Financing! Asking $109,900
just reduced! Landmark & Historical Restaurant
•
Landmark Fast Food Restaurant and home of the Gemini Giant is available for sale or lease. Favorable terms. Gaming and liquor license available. Call for details!!!
SPORTS BARS
• Sports Bars with gaming available from 6,000 to 9,000 sq. ft. Both with patios. High volume sales, favorable lease terms. Both with full kitchens, etc. Seating from 200 to over 350. Very confidential. Call for details!!
NEW ON MARKET
• Loc. on Main St. in business district. Free standing, approx. 2,500 sq. ft. Rest/Diner. A local favorite. Apx. seating for 50 plus. Business shows “pride of ownership.” Well-established, easy access w/ parking. “Motivation!” Seller retiring and moving out of state. Complete pkg. w/ prop. $399,000 OBO. Call!
FAST FOOD - NEW PRICE
• 2,200 Sq. Ft. Facility w/ seating for 40. Parking 50+, Busy location with visibility and easy access. Pride of ownership. Asking mid 90s.
FAMILY RESTAURANT W/ BAR
• Located in Western burbs. Est. 40 yrs. 5,000 sq. ft. Offered w/ or without property. Seating for approx. 200. Stoplight corner. Possible seller financing. Call for details.
Thinking of Buying or Selling? Call John Moauro!
Northwest Suburbs High Volume well established restaurant located at a major intersection with excellent visibility and demographics. Highly
confidential. Qualified Buyers Only.
Please call for details. Call Dean Pappas Cell: 847-809-2605 pappasrealestate@gmail.com
Ambassador
9999 West 143rd Street Orland Park, IL 60462
Broker/Appraiser Always Confidential
(708) 361-1150 Email: jmoauro@aol.com Web: www.johngmoauro.com
6/12/13 2:32 PM
july 41â&#x20AC;&#x2018;48.indd 47
6/12/13 2:32 PM
Chicagoland’s Custom Foodservice Equipment Leader C & R EQUIPMENT SERVICE INC.
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