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FOOD INDUSTRY NEWS JUNE 2017
ARD BUSINESS C D. E IR U Q RE
Shmoozefest
FOOD
1st Annual “Old School” Buying Show
FOOD AND LIQUOR TASTING
Wednesday June 14th, 5 pm, Moretti’s Edison Park • SEE PAGE 31
June 6th • Venuti’s Banquet Hall, Addison, IL
SEE PAGE 3
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SERVING THE CULINARY CAPITOL OF THE US, CHICAGOLAND
Re-living the glory days of The Roaring Twenties in Chicago, Club Arcada in St. Charles, IL is located on the third floor of the Historic Arcada Theatre in St. Charles, IL, an iconic music hall celebrating its 90th anniversary. This club, complete with flappers and multiple rooms is open to the general public, offering superb options for dining, desserts or latenite snacking. Entertainment begins about 8:30 pm, from theatrical programs to sultry, smoky crooners to swing (their dance floor begs to be used). Guests enter through a secret door located in the library next to a 1920s shoeshine stand. On your left will be the Prohibition Lounge, a quiet “getaway” from the party. Inside you’ll see Louis Armstrong’s Speakeasy Bar, a copper and bronze room flanked by a 48-star flag from the 1933 World’s Fair in Chicago, a 125 year-old cash register and 100 year old beer taps.
Over fifty bourbons, bathtub gin and deliciously creative concoctions are available. Continue walking, on your right is Charlie Chaplin’s “Little Tramp” Room, where you will see a fivefoot 1908 shutter camera and original spotlights and stage lights from 1926-era Arcada Theatre. Adding to the experience in that room is classic Chaplin film posters and photos with his historic black and white films projected directly onto the wall. The “Fred & Ginger” Room offers a professional dance floor, muraled walls, an exquisite thousand-crystal chandelier and priceless antiques. Three-time Emmy award winner Ron Onesti is president and founder of St. Charles-based Onesti Entertainment Corporation, producing over 200 concerts, corporate events, casino shows and festivals annually all over the United States. Reservations are highly recommended, and there is a dress code. See their impressive lineup of talent on Facebook or at: www.clubarcada.com
CLUB ARCADA: AWARDS & ART DECO
AROUND CHICAGO: BIG ED’S BBQ ....... 29 CHEF PROFILES ....................... 20, 28 CHICAGOLAND NEWS ...................... 17 DINING WITH MS. X ....................... 22
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JUNE 2017
DIRECTORY & CLASSIFIEDS .............. PEOPLE SELLING THE INDUSTRY ........ RESTAURANTS FOR SALE ................. TRAVEL: PRINCESS CRUISES .............
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Food Industry News® June 2017
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Reducing Food Waste
One of 2017’s hottest food trends has nothing to do with the latest flavors or global cuisine’s next darling. Instead, it has everything to do with trash – or what used to be tossed out in many kitchens. ■ Pickling is the perfect way to practice root-to-peel vegetable usage while differentiating your operation. ■ Contract with a composter who will turn any unusable food scraps into soil. ■ Invest in high-quality food-storage containers and label everything. ■ Avoid purchasing ingredients that are only used in one menu item. Look for ways to cross-utilize produce, sauces, proteins and more throughout your menu, or create new menus with an eye toward using existing ingredients. ■ Operate an organized, efficient kitchen; it reduces food waste. – Adapted from restaurantbusinessonline.com
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847-699-3300 Valerie Miller, President and Publisher Mark Braun, Associate Publisher Terry Minnich, Editor Cary Miller, Advertising/Vice President 847-699-3300 x12 Paula Mueller Classifieds/Office Manager Nick Panos, Corporate Counsel Bob Zimmerman Independent Advertising Consultant 312-953-2317 Steven Goodman Western Region Sales Consultant 847-410-7229 ––––– James Contis 1927-2013 Food Industry News Issue 6, June 2017 (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 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 © 2017 Foodservice Publishing Co., Inc. WE SUPPORT: Illinois Restaurant Association National Restaurant Association American Culinary Federation Club Chefs Association of America Greater Chicago Club Managers Association of America
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Plan To Attend Our 1st Annual “Old School ” Buying Show ATTEND TO SAVE BIG MONEY ON THOUSANDS OF ITEMS FROM OUR HUGE INVENTORY.
75+ Vendors Dozens of New Products Special Incentives For Buying New Items
You Must Attend To Qualify For The Special Show Prices We Will Be Offering June 6th • 10:00 am to 3:00 PM Venuti’s Banquet Hall 2251 W. Lake St. Addison, IL 60101 Ask Your Sales Rep To Register You, Or Call 630-735-3200 today to register.
Christ Panos Foods Has Been Chicagoland’s Premier Family Owned and Operated Full Line Food Distributor, Offering Hands On Service, Customer Attention and Value Pricing Since 1970.
JBF Greens: Foodies Under 40 The James Beard Foundation (JBF), the City of Chicago, Choose Chicago, and the Illinois Restaurant Association have announced the launch of the Chicago chapter of the prestigious culinary organization’s popular JBF Greens: Foodies Under 40 program. Modern Luxury Chicago is the media partner for JBF Greens Chicago. “We are thrilled to play a part in the launching of a Chicago chapter of JBF Greens,” said David Whitaker, President & CEO of Choose Chicago. “Chicago’s world-renowned restaurant scene is a perfect setting for JBF Greens, whose participants will have even more opportunities to experience the richness and vitality of the culinary experience in Chicago.”
The first JBF Greens Chicago event will be held on June 6 at Three Dots and a Dash (435 North Clark) featuring beverage director Julian Cox. The event will include a cocktail demo, specialty tiki cocktails, and Polynesian-inspired bites. At the end of the evening guests will go home with exclusive Three Dots tiki swag. Tickets will go on sale midMay on jamesbeard.org/greens. Other events will include: “Game Night” at Chicago Athletic Association Hotel (July 2017); a Chicago Gourmet collaboration hosted at The Crown at Tribune Tower (September 2017); and a “Cuts and Cabernets” dinner at Prime & Provisions with chef Joseph Rizza (October 2017). For more information about the JBF Greens membership, for adults between the ages of 21 and 39, visit: jamesbeard.org/greens.
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Buona, the original Italian beef, is uniting a city with divided loyalties, as the family-owned brand is now the official Italian beef of both the Chicago Cubs and the Chicago White Sox. While Buona’s Italian beef and meatball sandwiches were served in both Wrigley and Guaranteed Rate Fields in 2016, 2017 marks the first year that Buona is the official beef of both ball clubs. In addition, the food lineup at Wrigley this year will include the introduction of Italian sausage and beef & sausage combo sandwiches from Buona. To celebrate Buona’s status as the Official Beef of Chicago Baseball, Buona has enlisted first baseman Anthony Rizzo and Hall-of-Famer and former White Sox slugger Frank Thomas to rally both sides of Chicago fandom around the city’s favorite sandwich. For the second straight year, Northsiders are proudly represented by Anthony Rizzo, and are happy to support the Anthony Rizzo Family Foundation. To raise money for the charity, Buona has made “The Rizzo Way” fundraising sandwich Italian beef topped with red gravy, mozzarella and provolone cheese - a permanent part of their menu. Buona donates proceeds from every Rizzo Way sandwich sold. Additionally, the restaurants are donating all proceeds from sales of a collectible Anthony Rizzo World Championship cup to the Foundation, which helps patients and families who are facing the devastating impact of a cancer diagnosis. Rizzo himself is a cancer survivor. “We are thrilled to be able to associate our brand with two amazing Chicago originals,”said secondgeneration executive Joe Buonavolanto. “Both men share our commitment to supporting community and tradition. And supporting Anthony’s Foundation makes it something our entire family can feel good about.” Buona is focused on exceeding its 2016 fundraising efforts. With the increased notoriety of the Rizzo Way sandwich and the addition of the collectible cup, the goal is to double its donation in 2017. The Rizzo Way sandwich and World Champion collectible cup are available at all of the 19 Chicagoland Buona restaurants.
Restaurants Set More Places at the Table for Women Some 33% of restaurants have women as majority owners, while an additional 15% are owned in equal parts by men and women, said National Restaurant Association President Dawn Sweeney. “Restaurants are flexible workplaces and offer an enormous range of career options,” she said. – Adapted from FastCasual.com
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Food Industry News® June 2017
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Preventing Foodborne Illness: Cleanliness and Temperature Society Insurance recommends small, practical habits that support a safer working environment. Background The Centers for Disease Control and Prevention (CDC) estimates that roughly 48 million Americans get sick due to foodborne illness every year. The food service industry has an obligation to do everything possible to mitigate these occurrences. Preventing foodborne illness comes down to two important areas: cleanliness and temperature. Cleanliness Cleanliness is crucial to the prevention of food-related illness. Cross-contamination is a huge concern. You can avoid cross-contamination by avoiding bare-hand contact with ready-to-
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eat food. To prevent cross-contamination between food handling tasks, clean and sanitize food-contact surfaces frequently. Here are a few other important reminders: n Always wash hands for at least 20 seconds with warm, soapy water. n Use separate plates to prevent germs spreading from raw meat to cooked meat. n Remember to store fruits and vegetables above any meats. n DON’T wash raw meat, poultry or eggs. Temperature In any kind of food preparation, temperature is critically important. Cooked food is safe only after it has been cooked to a temperature that will kill harmful bacteria. Use a reliable safe minimum cooking tempera-
tures chart and a food thermometer. Here are a few other important reminders: n Dangerous bacteria can grow in perishable foods within two hours at room temperature. n Thaw and marinate food safely in the refrigerator. n Food in a temperature range of 41 – 135 degrees is at high risk for bacterial growth. While preventing foodborne illness is an ongoing battle, you can help by always keeping temperature and cleanliness top of mind. Society’s team of risk control experts takes care of the details that will help business owners avoid catastrophic losses, and keep their customers, employees and businesses protected. See more ways Society is helping with real business problems at www.societyinsurance.com.
Who Gets Your Online Posts After You Die? Around 300 Hours Of Video fottage Is Uploaded To YouTube Every minute. In 2015, A Trillion Photos Were Taken And Shared online. But Who Owns Them Once The Creator Meets, uhm, The Creator? Each company that stores the data may have a different policy. If the person was paying a subscription to a website to store their data, then once the subscription expires, the data will probably be deleted. For free sites. anything can happen. For example. Yahoo! refused to hand over emails of a deceased son to his parents, despite being ordered to do so by a court. However, Facebook has a policy to change the deceased person’s profile into a memorial page, if a family member notifies the company. Friends and family can then visit the page to share their experiences. express their sadness, and celebrate the life of the person.
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Food Industry News® June 2017
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Modern Chinese-American Establishments A new wave of Chinese-American restaurants are using local ingredients and inspiration from US regional cuisine to create their own take on classic Chinese dishes. “Just how American chefs have been putting a lot into defining American food, I think the next generation of Chinese-American chefs will start to express their region as well,” said Brandon Jew, chef and owner of Mister Jiu’s in San Francisco. – Adapted from Tasting Table
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Snacking Trends
The majority of US consumers snack more than once during the day, and snacks make up 50% of all dining occasions, according to The Future of Snacking report from The Hartman Group. Restaurants and other foodservice outlets are eating into the market traditionally served by food retailers by adding more small items to the menu that can serve as either light meals or substantial snacks. – Adapted from SmartBrief Food & Beverage
Fermentation Vessels
Winemakers who use fermentation vessels other than barrels find that the same grapes can produce a radically different wine than if it had been aged in wood. Aging in concrete tanks can enhance a wine’s texture and highlight mineral flavors, while some winemakers swear by clay amphora pots for creating a more complex flavor. – Adapted from Wine Enthusiast Magazine
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Brandon Phillips, named “Bartender of the Year” by Chicago Tribune in 2016, is excited to announce the opening of the new Italian-inspired concept, Otto Mezzo, from Rockit Ranch Productions, the Chicagobased hospitality group behind award-winning restaurants The Duck Inn and Bottlefork. The venue is located at 311 W. Chicago Avenue. Inspired by post-war Italian culture, Phillips designed Otto Mezzo’s cocktail program to pay homage to popular liqueurs and spirits of the era like amaro and grappa. Guests can expect a highly extensive list of more than 90 bitters including amari, aperitifs, and fernets, as well as one of the city’s largest grappa and native Italian brandy collections with more than 50 options. In addition to handcrafted cocktails inspired by regions of Italy such as Sardinia, the venue will also offer an impressive selection of authentic Italian beers and premium Italian wines, curated by Phillips’ brother and renowned sommelier, Michael Taylor. Drink menu highlights include: Grazianeddu – celebrating the rich history and flavors of Sardinia, this cocktail features ingredients specific to the island such as Myrtle berry, bitter honey, and Abbardente. Chiampan – this
carbonated red wine-based cocktail is inspired by Phillips’ Italian grandmother’s favorite drink, Lambrusco. Though drinks are at the heart of this Italian cocktail bar, Kevin Hickey, partner at Otto Mezzo and Chicago Tribune’s 2016 “Chef of the Year,” has created an aperitivo menu that will include nightly pasta dishes and a selection of small bites. Small bites menu highlights include: Ultimo Olives - filled with buratta, wrapped in nduja, fried in focaccia breadcrumbs Salumi - nduja, soppresatta, finnochiona, and tartuffo Hickey and Phillips designed the 65-seat space to feel like an intimate escape from reality. Candlelight and cozy seating arrangements accompanied by a mix of new and vintage art deco furnishings and an array of Italian jazz and hip-hop music will take guests out of the daily grind and invite them to get lost in an atmosphere of comfortable, unique luxury. Otto Mezzo is open Wednesday - Sunday 8:30 p.m.- 4 a.m. (Saturday 8:30 p.m. – 5 a.m.). For more information, visit www.ottomezzobar.com or find us on Facebook, Twitter and Instagram.
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To Combat The Blues, Walk Many psychologists recognize walking as a valuable tool for treating anger, depression, anxiety, stress, and low self-esteem. Some researchers contend that walking, like other forms of exercise, produces chemical changes in the
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Food Industry News® June 2017
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Here are the newest flavor innovations from Plochman’s mustard: Balsamic Stone Ground Mustard—BALSAMIC SOPHISTICATION Plochman’s stone ground mustard is the base for this savory-sweet concoction. Give some balsamic-infused flavor to roasted meats, vegetables, sauces and more. Bourbon Mustard—BOURBON INFUSION Bourbon and molasses combine to give our spicy brown mustard a sweet flavor you’ll love. Add it to your favorite BBQ sauce, baked bean recipe, grilled sausages and more. Cuban Mustard—A TASTE OF CUBA A hint of garlic, a touch of citrus and a splash of white wine give our mild yellow mustard a unique Cuban flavor. Use it to give Cuban inspiration to roast pork sandwiches, baked ham, chicken, and more. They are available in 11 oz. or gallon sizes for food service. For more information, visit plochman.com.
brain that elevate mood. Others maintain that the habit itself, which involves taking breaks from a hectic schedule, has a positive effect. When it comes to walking, the pleasure principle is important, observes Rene Cailliet, author of The Rejuvenation Strategy. “We’re still trying to find something artificial to give us a feeling
of peace with the world and ourselves. We look to the coffee break, the five o’ clock martini, a little pot, or a glass of wine with dinner, but walking can replace that when it becomes an everyday activity. It gives us a chance for meditation, deep breathing, relaxation, and seeing the world around us.”
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Food Industry News® June 2017
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means the customer sees high savings from their monthly energy bill, tax incentives, and less breakdowns/ maintenance so you can continue to concentrate on growing your profits and your business. With this exclusive offer, you are able to purchase these units, on average, for 50% off the total price with installation for qualifying customers. This program has been extended through the fall of 2017 and few contractors are able to supply this program to the food and beverage industry. Mechanical24, one of our trusted contractors of Food Industry News, now offers this program to the readers of our magazine. You can see the
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Chinese Street Food Gets Popular
Hospitality Merger Plans
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CHICAGO CULINARY MUSEUM AND CHEFS HALL OF FAME
The Office Pool
If you won $7,000 in an office betting pool, do you owe anything to coworkers? No, but be gratious. Air out your concerns; you don’t want to win money and lose friends. Start with a small gesture like buying bagels for everyone. When people gather around, say, “It’s cool I won this round. Someone else will win next time. Does anyone expect more than bagels from the winner?” Those talks remain in the shadows until someone brings them up. –Money
If you’re not closing sales, you’re closing your business.
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Food Industry News® June 2017
Diet Pill Radio Ads Face FCC We’ve all seen them: a host talking to someone when the talk goes into pseudoscience and an ad pitch. It’s an adfomercial, and it is baloney. That’s why a group of dietary supplement marketers will pay $556,000 to settle claims that they disguised radio infomercials as educational talk shows and used fake endorsers to push products promising to improve memory and reduce joint pain, the Federal Trade Commission announced. The deals stem from a complaint filed by the FTC and Maine’s attorney general on the same day as the settlements that accuses Ronald Jahner, Brazos Minshew, XXL Impressions and owner Jeffrey R. Powlowsky, J2 Response LLP and its executives Justin Bumann and Justin Steinle, and Synergixx of deceptive practices.
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Food Industry News® June 2017
Three Essentials to Credibility The key to management success is building credibility. These tips, designed for PR managers, could be used by any manager: I Under-promise, over-deliver. Set objectives that make sense for your job and that you know you can reach with existing resources. Don’t be trapped by going after high-cost objectives with low-cost tactics. I Measure results. Consider volume, cost, message, delivery, awareness and action. Whether we, in business, want to admit it or not, value needs to be monetized. I Make planning and research a regular part of your job. You need a regular analysis of your current situation to make sure you’re going after the right objectives. Don’t consider planning a once-a-year task. —Communication Briefings
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Social Media Reminders
The most recent food and beverage launches have been heavily influenced by consumers’ growing interest in protein, as evidenced by the highprotein products showcased at Natural Products Expo West. Launches from Dreaming Cow, Lifeway Foods, High Brew Coffee and others feature protein prominently in their formulations.
There is no clear line anymore between work and personal life. You want social media-savvy employees who can use it to effectively promote your company, but you don’t want their personal profiles to bleed into their work, especially if their style doesn’t line up with your brand. One easy way around that is to require that employees set up work profiles on various social media sites appropriate for business contacts. This builds your brand’s social media footprint without having to also give your audience a look into your employee’s vacation photos. Have a conversation with employees about what is acceptable on these sites that are tied to your brand. Use examples, both good and bad, and emphasize engagement without offending anyone. Tell them to re-read before posting, and if something seems tacky, inappropriate or offensive, don’t share it or like it.
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– Adapted from FoodBusinessNews.net
Teach someone your methodology; continue what you have learned, and keep your magic alive; make success continue through others.
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Food Industry News® June 2017
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Vienna Beef Honors Papa Chris’ Place
Nick Sideris is proud to continue to pay homage to his father Chris, who started the family business with a couple of restaurants from the mid-sixties to the mid-eighties. Even earlier, Chris honed his skills and learned from the best as a waiter at the legendary Berghoff’s and Blackhawk restaurants. After those first few decades, Chris and Nick opened a new place in 1986. Now about thirty years later, Nick, his sisters Pam and Kathy, and long time employees: Sam, Noe, and George, have perpetuated Papa Chris’ Place into a neighborhood icon. Generations of customers celebrate birthdays and anniversaries, while others just come in for good food and some interesting conversation. Papa Chris’ Place has become that habit forming food emporium that is a cornerstone of many communities. Even the side street has been named “Papa Chris’ Place” as an endearing reminder. Vienna Beef hot dogs have been a long time menu favorite which also features their gyros, ribs, chicken, and homemade Italian beef. Great food with passionate people who care are key pieces to what makes Papa Chris’ achieve longevity. Papa Chris’ Place is located at 6235 W. Touhy, Chicago.
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Eli’s Butter Tart and Salted Caramel Tart Win a FABI 2017 Award
The Eli’s Cheesecake Company of Chicago is honored to receive a FABI 2017 Award presented by the National Restaurant Association Restaurant, Hotel-Motel Show® for two of Eli’s newest desserts: Butter Tart and Salted Caramel Tart. FABI Awards recognize innovation in food and beverage products that make an impact on the restaurant industry. Eli’s individually wrapped tarts are handmade with the finest ingredients like Madagascar vanilla, and sea salt caramel made from scratch. Baked in a housemade all-butter pâte sucrée crust, each tart is wrapped to go in a custom, easy-tomerchandise window sleeve. The tarts ship frozen, and are merchandised refrigerated or ambient. Handmade in small batches, Eli’s pastry chef’s take on the classic Canadian Butter Tart offers an upscale dessert experience in a versatile format. This decadent dessert—a sweet, gooey, chewy filling baked in a crisp all-butter pâte sucrée crust—is delicious served warm or cold. Certified Kosher and available in bulk for foodservice or individually wrapped for grab & go applications. 3”/24 pack/2.6 oz. each. Eli’s #240801 Chef-created in an individual serving size, the Salted Caramel Tart features a scratch sea salt caramel filling topped with rich milk chocolate ganache sprinkled with sea salt atop a house made all-butter pâte sucrée crust. Certified Kosher and available individually wrapped or in bulk, Eli’s tarts provide operators a sophisticated and flexible prepackaged dessert option.
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Food Industry News® June 2017
Ship: Majestic Princess (Maiden Adriatic Sea Voyage) Ships Route: Tues. - Rome (Civitavecchia) Italy Wed - At Sea Thurs. - Kotor, Montenegro Fri. - Corfu, Greece Sat. – At Sea Sun. Rome (Civitavecchia) Italy Majestic Princess is the newest sister ship to Royal Princess and Regal Princess, offering the Princess Experience and signature favorites plus exciting new features with a Chinese flair. I flew from Chicago to Rome nonstop on American Airlines. Upon arrival in Rome, I was greeted by a representative from Princess Cruises. From the airport we boarded a bus with some of the other passengers which took us to the cruise port. I highly recommend purchasing the transfers to and from the ship with the cruise line. Check in was a breeze. Once you board the ship, you don’t need any cash on you. Everything you do is calculated on your ship card. This card is your ID, and it enables you to charge your drinks, tours and purchases made on the ship. Being on a brand new ship was exciting. The ship was absolutely gorgeous. A newsletter called the Princess Patter arrives at your door daily, listing the activities going on the ship. There is always something going on. Watch a cooking demo, play in the casino, lounge at the pool, pamper yourself at the spa or take a dance lesson. This was very popular amongst the guests. Even if you didn’t participate, it was fun to watch. Nightly entertainment included comedians and live Broadway style productions in the Princess Theater. Have a cocktail at one of the bars or lounges and listen to live music. They even had their own Princess Live television studio where you could participate in a game show, trivia or sing Karaoke. On the top deck of the ship they offered Movies Under the Stars. Shopping - The Shoppes at Princess included Duty Free Shopping, and some high end stores. They had Montblanc items, Effy jewelry, Coach, Burberry, and some watches along with a souvenir shop. Ship life is fantastic! You don’t have to worry about packing or unpacking your luggage. You can get lost on the ship, but somehow you manage to find your way back to your stateroom. You never have to worry about where you are going to eat. Dining options in the dining room include early or late seating. If you prefer not to be served in the dining room, you can head up to Deck 16 to The World Fresh Marketplace which is a full service buffet. They also offer 24 hour room service. When arriving in port you can venture out on your own or sign up for a tour. Tours can be pre- booked at your time of booking or on the ship. Your only responsibility is to be back on the ship at the scheduled departure time. The ports we visited were amazing. I advise taking a scenic tour in Montenegro. The drive to the top of the mountains offered spectacular views of Boka Bay. In Corfu, take the hop on hop off bus which takes you around the island. They have a nice shopping district where the bus drops you off. Spend some extra time in Rome either before your cruise or after. I had the opportunity to visit the Vatican for Palm Sunday service. This was an unbelievable experience. Being able to visit three countries in such a short time is what makes cruising ideal. For reservations and more info visit princess.com. Princess Cruise Lines is the third largest cruise line in the world, renowned for innovative ships, an array of onboard options and an environment of exceptional customer service.
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Food Industry News® June 2017
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Local News A new and temporary exhibit called Dinos & Dragons will be at Brookfield Zoo now through Sept. 17th. Beer Camp on Tour, the largest Craft Beer Celebration returns to Chicago on June 10th at Navy Pier. The event includes hundreds of beers, food trucks and live music. Big Shoulders Coffee is planning on opening a new coffee café at 215 W. Lake St. In Chicago. The B96 Pepsi SummerBash will be held at the Allstate Arena in Rosemont on June 24. Chicago Food Truck Festival will be held in the South Loop McCormick Place at 2200 S. Indian June 24-25th, 2017. Country LakeShake Music Festival will be held June 2325th, 2017. Headliners include; Thomas Rhett, Miranda Lambert and Rascal Flats. Jewel-Osco is planning on opening a new 48,000 square foot grocery store with drive thru pharmacy at 61st and Cottage Grove in 2018. Old Town Art Fair will be held in the heart of Old Town North Ave. and Wells to Division on June 10-11. Pilsen Food Truck Social will be going on June 10-11 at 11th Street and Allport. Ribfest Chicago will be held at Lincoln /Irving /Damen June 9-11. Roti Modern Mediterranean will be opening a new location at 4999 Old Orchard Center in Skokie, IL. Strawberry Fest returns to the his-
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Tallboy Taco’s new Saturday brunch will be available from 10 a.m. – 3 p.m. every Saturday and can be enjoyed in the restaurant or on the patio. Chef Tim Hockett has created a menu of brunch tacos including Steak & Egg Tacos, Brisket & Egg Tacos as well as savory Mexican-inspired brunch dishes like Huevos Rancheros with molcajete salsa, avocado and pico de gallo, Chillaquilles al Rancho, in addition to offering Tallboy’s signature lunch items and rolling salsa cart. Sweet brunch specialties include Old Fashioned Churro Donuts, Banana French Toast with housemade dulce de leche, and much more. Photo credit: Christina Slaton
toric suburb of Long Grove, IL featuring a wider-array of Strawberry Vendors, Live Music and Family Activities. It will be held at 308 Old McHenry Rd. from June 23-25. St. George Greek Orthodox Church and the Lincoln Park Greek Community will present Lincoln Park Greek Fest at 2701 N. Sheffield June 2-4. Taste of Joliet will be held at the Joliet Memorial Stadium June 23-25. Country Singer, Billy Currington will headline on June 24th. Congratulations to Palazzolo’s Artisan Gelato on shipping their first order to Shanghai China. Their product is rolling out through vending machines and online ordering for same day residential delivery, with the promise of expanded retail account penetration.
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Insomniacs are almost 150 per cent more likely to encounter back pain than healthy sleepers according to a new study conducted by the University of Haifa. Insomnia is known to increase pain sensitivity and affects around half of back pain sufferers.
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Infectious Personality Ever get the impression that some people “pull energy” from others? Consider this: People who get their energy from other people may be less likely to suffer infections than those who replenish in private. A study has found that greater extraversion correlates with more resilient immune systems due to immune cell gene expression. People who ranked high on openness – one of the big five personality factors – also had greater illness resistance. – womenshealthandfitness.com.au
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Locally based Chocolate Shoppe Ice Cream is super excited to win 5 gold medals and 1 silver medal at the Los Angeles International Dairy Competition for their Wisconsin made Super Premium Ice Cream. According to Dave Deadman, the company’s president “Our latest awards are a testament to the dedication and passion that everyone in the Chocolate Shoppe Family of employees share in creating and producing the fi nest dominic.mondo@mktruck.com hand crafted ice creams available” We will continue to strive for excellence and deliver a product that KOP 312_Layout 1 3/27/12 3:40 PM Page 1 creates memories and customer loyalty”. You can see their ad on Men with high-fat diets were more likely to suffer from page 20 of this issue. daytime fatigue and poor night-time slumber than men
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White Residue on Dishes and Glass
This is a residue of minerals that new phosphatefree detergents leave behind. To remove minerals, put two cups of white vinegar into a bowl and place it in your dishwasher’s bottom rack. Run the washer without detergent. Then run it a second time to remove the leftover vinegar. Just avoid overdoing your cleaning. You remember how your mother was always telling you to rinse your dishes before putting them in the dishwasher? The experts (a ‘senior dishwasher design engineer’ quoted in the New York Times) say she was wrong. You weren’t being lazy. You had an instinctive sense that detergent was created to dissolve food, and if it’s in there without food, it will start attacking the glasses. Duplicate rinsing only wastes water.
june 17-24.indd 19
with low-fat diets, according to a University of Adelaide study. The scientists speculated that fat intake affects hormones, metabolism and the central nervous system, all of which interact with the circadian clock that regulates shut-eye. In turn, the lead author noted, sleeping poorly makes people crave rich, fatty foods, thus creating a vicious cycle. The Heart Foundation recommends saturated fat make up only 7% of total energy intake, which translates to around 16 grams per day for the average adult.
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For years, Chicago chefs have avoided dishes requiring peak tomato fl avor for most of the year because tomatoes that travel from Florida, California and Mexico when local tomatoes are not available are virtually tasteless. That’s changing – thanks to a company called MightyVine that grows exclusive Dutch-bred tomatoes in a 15-acre hydroponic greenhouse 80 miles west of Chicago and delivers them as little as 24 hours after they’ve been picked. Today – just 17 months after MightyVine’s fi rst harvest – many of Chicago’s fi nest restaurants are using the company’s “tastes like summer” tomatoes to make dishes like fresh salsa even in the dead of winter. The company’s rapidly growing chef fan base ranges from early adopter Rick Bayless to chefs at Giant, Lula, 3 Arts Club, Roister, Chicago Cut, Gibson’s, RPM Italian, and many others.
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Food Industry News® June 2017
Facts About Smells
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Parts and Service for all Brands of Food Equipment GOOD MORNING! Studies have found that people who work out in the morning are more likely to stick to their exercise regime, because they get it out of the way first thing. Plus you’ll produce endorphins that will boost your mood for the rest of the day. Similarly, researchers showed that older people also worked better in the morning. They consistently performed better on the researchers’ cognitive tasks and were less likely to be distracted when they did them before 10:30 am.
In a trial set up in a surgical intensive-care unit observed over 400 healthcare workers and visitors to see if they used a hand sanitiser before entering a patient’s room. in the control group only 15 percent did so. however, when a CHEF PROFILE citrusy smell was emitBrian Fisher ted, handwashing was Brian Fisher boosted by almost 50 Restaurant: Entente percent. 3056 N. Lincoln Ave., Chicago, Illinois A few more truths: Current Position: Executive Chef EARLY RETIREMENT Smell affects our perGUIDE 2017 Job: Bussing tables and makFirst Foodservice ception of time. ing pizza dough a long, long time ago A study found that people exposed to a Favorite Food: My mom’s lasagna, even though pleasant fragrance felt its been almost twenty years since I’ve had it. time went faster, comNothing will ever taste better. pared to those exposed taking $12,500 year from Memorable Customers: There are tooa many to to no odor. theirto$250,000 portfolios, mention, but a big thanks those that have sup-with Smell can improve our their withdrawals indexed 3% ported me! memory and recall. for inflation. Over a 30-year Worst Part of Job: Missed time with friends and Psychologists pumped period, returns average 6.6% a family. a room with the smell of yearMishap: for both.IInvestor cassis, a syrupy liqueur Most Humorous Kitchen plead theA, who starts of with three years of flavored with black curfifth. losses in a row, runs out of rants, while playing vidFavorite Food to prepare: Fresh pasta. money at age 80. Investor B, eo footage. A week later, What part of the job gives the most pleasure: who experiences early posiwhen tested for their Seeing my peers and people that I’ve worked memories of the film, tive returns, sees his portfolio with all coming up and doing their own thing and those exposed to cassis grow to $632,606 by age 91. being successful at the same time. during recall recounted As a very general rule If you couldn’t be a chef, what would you be far more details. Music of thumb, you should have and why: Culture marketing. It’s part of my life was similarly used to 40% to 50% of your portfoand a really good outlet for creativity. see if that too could be a lio in stocks at retirement, trigger but smell was far Best advice you ever got was: Shut up and pay more effective. attention. Smells can prevent malWhere do you like to vacation: San Francisco nutrition. What do you enjoy most about FIN: I always Patients convalescing find new ideas. work can really boost the odds from illnesses or peo- Part-time of your nest egg being sufficient. ple with early dementia sometimes lose their apPROBABILITY OF A $1 MILLION PORTFOLIO LASTING TO AGE 90 petite, which can lead AT A 4% WITHDRAWAL RATE to malnutrition. “Ode”, an appetite stimulation With 10 years of additional earnings at ... If you device, has been develdon’t work $10,000 $20,000 $30,000 $40,000 $50,000 oped to provide aromatic after 55 a year a year a year a year a year cues, such as the smell of 91% 87% Bakewell tart. This stimu81% 74% 66% lates the parasympathetic 57% nervous system, creating feelings of hunger that prompt people to eat.
A PAYCHECK PAYS OFF
NOTES: Assumes assets are 60% in stocks and 40% in bonds and withdrawals increase each year with inflation. SOURCE: David Blanchett, Morningstar
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the Patio Marks 40 Years
It all began in 1977 when owner John Koliopoulos purchased a small piece of land in Bridgeview, IL with one thing in mind: to build a restaurant that serves quality food and delicious barbeque baby back ribs. As John stared at his new establishment situated between the two apartment buildings, “That’s it,” he thought,” a patio for the apartment buildings where people can enjoy great barbecue and relax.” The concept and perfect name, The Patio were born! Family-owned and operated, The Patio dci oct 2016.indd 1 has six locations; Aurora, Bolingbrook, Bridgeview, Darien, Lombard and Orland Park. Their philosophy is to give their customers quality, value, exceptional service and delicious barbeque! The menu also includes sandwiches, salads, rotisserie chicken, kabobs, burgers and Chicago classics of beef and sausage and so much more. I was introduced to The Patio from our readers of Food Industry News when we were holding our Silver Platter Awards. The Patio was on the ballot for “Favorite Ribs.” The Patio has graced our cover of the magazine twice and I have been a big fan of them ever since. Congratulations on your 40th anniversary! -vm
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stress, Anxiety Lead to IBs
duce fatty foods and alcohol; both can exacerbate the problem by slowing the passage of Dr Malcolm Clark, author food from the stomach. of Doctor in the House, says that stress plays a major role in irritable bowel syndrome, both in triggering and worsening symptoms, including bloating, abdominal cramps, flatulence and loose, frequent bowel motions or constipation. Practice yoga and eat plenty of fiber-rich foods Avoid stressful situations, or try to learn to deal with them in a more positive way. The ill- Less Waste • great taste aLL NaturaL • FresH ness itself is certainly stressPure • Made LocaLLy ful, which can only make symptoms worse. Under- ask your distributor standing this cycle can help to 773-731-8787 dampen symptoms. Increase daNisH Maid butter coMPaNy your intake of fiber and re-
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Food Industry News® June 2017
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There are few things more frustrating than completing the last paragraph of a 20-page report only to have your computer seize up and give you the blue or grey screen of death. Although most word-processor programs periodically save, that doesn’t always happen often enough (and it won’t matter if you can’t get your computer to turn back on). SAVE IT YOURSELF If you’re writing an important report, a thesis or a love letter, take the extra step of saving the document manually as you go. Though this can save you ninety-nine percent of the time, it won’t ward off all data disasters. There aremany ways you could accidentally lose access to your data: a power outage could burn out your motherboard, or your hard drive could go bad. There is really no excuse not to back things up. PUT IT IN THE CLOUD To be sure you have your most important files after an emergency, you can back your files up to the cloud, i.e., the internet. You can do this by subscribing to an online service that lets you load files to their server. Not only does this keep your data safe, but you can also access it from different devices. BACK THAT THING UP! In the old days, backing up data was a tedious process. Now there are external hard drives and software programs that back up everything automatically. Plugging an external hard drive into a computer’s USB port is a quick way to make another copy of your data.
FROM DON’T SCREW IT UP! © 2013. BY LAURA LEE. PUBLISHED BY READER’S DIGEST.
Dining With
Ms. X JUNE, 2017
BREADSMITH 121 N. 2nd St. ST CHARLES, IL 630-797-5901. This bread shop is newly opened. They specialize in handmade fresh Artisan breads and sweets. If you can’t make up your mind of which bread to try; multigrain, sourdough, white or a baquette, take a few loaves home. I was very impressed at how helpful they were there and how good their bread was. They are closed on Mondays. CAFÉ ROMEO 345 N. Independence Blvd. ROMEOVILLE, IL 815-2934041. Wonderful spot to have breakfast. They have a friendly staff and their prices can’t be beat. Choose between a frittata, blintzes, benedicts, French toast, crepes, skillet or an order of waffles; the list goes on. If you’re really hungry, get one of their omelets and instead of toast get an order of the pancakes. D’AMATOS BAKERY 1124 W. Grand Ave. CHICAGO, IL 312-733-5456. This is an old school Italian bakery. First off, get some of their Italian crusty bread, which is good enough to eat by itself— no butter or oil needed. Then, pick up some of their homemade pizza bread and focaccia. They also have a good selection of Italian cookies; I picked up some chocolate filled and sprinkle cookies and a couple of lemon knots. They also have cannolis and biscotti. I got some chocolate covered anise toast too. Everything was perfect! GARIBALDI’S ITALIAN EATERY 1960 N. Arlington Hts. Rd. ARLINGTON HEIGHTS, IL 847-577-4000. This is a family friendly place with black and white checker floors and beautiful murals on the walls. I tried a slice of their sausage pizza which was really good, served nice & hot with a crispy crust. I also got one of their turkey submarine sandwiches. They cubed the pickles and tomatoes on it and it was big enough for two servings. They offer lots of choices including homemade Italian dishes and char-grilled sandwiches. HARNER’S BAKERY & RESTAURANT 10 W State St, North Aurora, IL 630-892-4400. This bakery also has a wonderful restaurant inside that serves breakfast (anytime), lunch and dinner. I had the 10 oz. chef’s special cut New York Strip steak with au jus, onion rings and the salad bar. Since this is also a bakery, be sure to purchase some delicious cookies, cakes and pastries on the way out. HOUND DOGS BURGERS & TERIYAKI 2257 W. Grand Ave. CHICAGO, IL 312-666-5797. This is truly a unique concept. I never expected to order some fried rice, egg roll or chicken teriyaki from a hot dog fast food stand, but you can do it here. So basically you can have breakfast, a hot dog, burger or some Asian specialties. They are open Mon-Fri from 6-3 and Sat from 7-2:30. They are closed Sunday. THE CAPITAL GRILLE 87 Yorktown Center, Lombard, IL 630-627-9800. This steak house has a beautiful dark wood atmosphere. I had the gorgonzola and truffle crusted dry aged bone-in NY strip with a side of parmesan truffle fries and grilled asparagus with lemon mosto. The sommelier offered the perfect wine pairing to go with my meal. For dessert, the cheesecake was not to be missed. It came Brûlée style with fresh berries. WAGNER’S BAKERY 2148 W. Cermak Rd. CHICAGO, IL 773-848-1417. When you walk in, they have cases filled with breads, pastries and cakes. You take a tray, a pair of tongs and select what goodies you want and then check out. I picked up a few pieces of bread that were still hot, as if they just came out of the oven, a sweet roll and some cookies. They offer cakes for all occasions, too.
5/12/17 1:34 PM
Food Industry News® June 2017
National News Open Blue, the largest deep-water, open-ocean fish farm in the world and the largest supplier of Cobia, was awarded the Best New Foodservice Product Award at the Seafood Excellence Awards at this year’s Seafood Expo North America (SENA). AmazonFresh shoppers can now purchase meal kits from Martha Stewart’s Martha & Marley Spoon brand in New York, San Francisco, Dallas, Philadelphia, Seattle, Boston, Washington, D.C., and Southern California. - The Business Journals Cincinati Food & Wine magazine names two CIA Grads among America’s Best New Chefs. Honorees include Diego Gailcia chef/coowner of Miixdi in San Antonio, Texas and Nina Compton chef/owner of Compere Lapin in New Orleans, Louisiana. Lake Geneva Wisconsin Restaurant Week will be going on June 2-June 11th, 2017. Michigan based Meijer is opening two new supercenters in the Upper Peninsula of Michigan in Escanaba and Sault Ste. Marie. These are two of the seven new stores Meijer is opening in Michigan, Indiana and Wisconsin this year. Papa John’s International opens its 100th restaurant in Mexico, where the world’s largest pizza delivery company’s first international store opened in 1998. Sprouts Farmers Market, one of the fastestgrowing retailers in the country announces 11 new locations slated to open in the second half of 2017. Sprouts will open a total of 32 stores across the country this year in Arizona, Califor-
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Before you make a big decision, do something that will put you in a good mood: exercise, or socialize. Researchers say that such activities enhance our mood, which boosts dopamine levels in certain areas of the brain, improving our cognitive abilities and helping us weigh different options. Bad decisions are tinged by stressful external influences: that sap your mental energy work deadlines, spousal drama or household repairs.
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Seaside’s, a delivery and carryout only restaurant, recently opened out of the kitchen of Oyster Bah (in Lincoln Park). Oyster Bah has only 81 seats, and Seaside’s allows them to expand their sales number by up to 10%-15% without leveraging any more occupancy expense. Why it works: Because restaurants open and then go after carryout sales, and menus aren’t always designed to travel well and maintain quality over a delivery time. Seaside’s was designed with only one intention, to travel well and this is an advantage in the market place. The size of the menu lets Seaside stay very fluid and adapt to feedback quickly and easily, making them better suited to make changes that don’t have overhead that is a barrier.
You’re more likely to accrue wealth if you have specific goals and a plan to reach them. That means coming up with short-term goals, such as paying off debt, buying a house, and saving for a rainy day or a vacation, as well as longterm goals, which may include funding your retirement and your children’s college education. Make your goals specific and realistic. “Instead of saying that you want to save for your child’s education, say you want to have $50,000 saved for your child’s education in 15 years, and you’ll get there by depositing $200 a month into a 529 savings plan,” says Roger Ma, a certified financial planner in New York City.
5/16/17 8:23 AM
Food Industry News® June 2017
What Good Leaders Know and Managers Haven’t Figured Out Yet by: Thomas Ryan, C.E.C., C.C.A. Have you ever wondered why some people seem to be better managers than others? Do you wish that you could lead people like others that you have seen? The answer might surprise you because it is up to you to become that person! There is a fundamental difference between a Manager and a Leader and it doesn’t just come with a title or your status in the company. The difference is your attitude and how you approach each and every situation. Good Leaders focus on people; your customers, your clients, your employees and are committed to them. Here are some examples: n Managers blame others for their problems while Leaders ask employees what they need. n Managers just get it done while Leaders plan and anticipate. n Managers run in crisis mode always putting out fires, while Leaders are confident and are looked up to. n Managers “do things right”, while Leaders “do the right things.” n Managers simply maintains the expectations, while Leaders develops people to exceed expectations. n Managers are bogged down with day to day solutions while Leaders trust themselves and empower others. n Managers often ask how and when, while Leaders just ask what and why. n Managers watch the bottom line while Leaders watch the horizon. n Managers often accepts the status quo while Leaders challenges the status quo and works to improve it. n Managers are worried about their job while Leaders knows the future and embrace it. Remember, it’s all up to you. Tom Ryan is Vice President of the Chefs and Culinary Professionals of Chicagoland
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Expansion Plans for Instacart Grocery delivery service Instacart is speeding up its growth in the US after raising $400 million in funding, with the goal of being available to 80% of US households by next year. Instacart will need to hire 1,000 more people to shop and make deliveries, as the company expands into four new markets this week, bringing its presence to 45 total US markets, according to Vice President of Product Elliot Shmukler. – Adapted from TechCrunch
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National Restaurant Association Award Goes to Restaurateur from Tempe, India
The NRA Education Foundation has named Arizona restaurateur Raveen Arora as this year’s Face of Diversity-American Dream Award winner. Arora, a refugee from India and the owner of The Dhaba Indian Plaza in Tempe, is credited with mentoring more than 120 others looking to further their restaurant industry careers. – Adapted from Arizona Business Daily
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Alec Baldwin dined at Coco Pazzo, celebrating its 25th anniversary, on Tuesday, April 11 with friends from Chicago’s Art Community, Zarin Mehta, Former Executive Director of the NY Philharmonic and his wife. Coco Pazzo Executive Chef, Federico Comacchio prepared him a chicken paletto al mattone. Baldwin was very kind to the staff and thanked the chef with a photo.
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Food Industry News® June 2017
Tyson Buys AdvancePierre Tyson Foods Inc. will acquire packaged food business AdvancePierre Foods Holdings in a deal valued at $4.2 billion. Tyson also said it is looking to sell its Sara Lee Frozen Bakery, Kettle and Van’s units to focus more on its meatand protein-based categories. – Adapted from Arkansas Business
Can Music Change Our Personalities?
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Music is an integral part of our lives. We carry it in our pockets and blast it from the rooftops. It’s the stuff that memories are made of, soundtracking our weddings, funerals and first kisses. But it has an even greater effect than you might imagine. From alleviatstress and depresCostco’s Food Keeps ing sion to helping us bond it Competitive with others and boostEighty percent of Costco ing IQ scores. members cite groceries and food as the main reason for shopping there, giving the warehouse retailer an advantage when it comes to fending off Amazon and other online competition, according to Barclays. The category accounts for 57% of the retailer’s total sales. – Adapted from CNBC
Humorous Reviews Dining out tonight? Choose your restaurant carefully. These are real reviews from Zagat. n “‘Breaking bread’ should not mean you have to use the side of the table.” n “I thought I was looking at an oil painting when suddenly it moved. It was my waitress.” n “The only way the tables could be closer together would be to stack them.” n “The duck was tired, tough, and took 90 minutes to arrive. It must have had a long flight.” n “Primary attraction was the small wildlife wandering across the table.” n “The chef keeps renaming and relocating the restaurant like it’s a member of the Federal Witness Protection Program.” n “The waiter repeatedly called my aging parents ‘coach’ and ‘darling.’” n “Overpriced and undergood.” – Adapted from Readers Digest
Naperville Ribfest Celebrates its 30th Anniversary
The weather is warm and it’s time once again to celebrate barbecue, and what better way to do it than to attend the 30th Anniversary of Naperville’s Ribfest! Ribfest 2017 runs from Friday, June 30 to Monday, July 3 at Knoch Park—724 S West St., Naperville, IL. Gates open at noon each day and the park shuts down at 10 pm daily. With their delicious BBQ ribs, pulled pork, BBQ chicken and tasty sauces, it’s no wonder many consider Naperville Ribfest as one of the ultimate festivals for BBQ. These rib vendors pride themselves on their individual recipes. No two are the same. In fact, each year the rib vendors compete for Best Ribs and Best Sauce. What better way to compliment the best BBQ than with the coolest musical talent you can find? On the Navistar Main Stage, you’ll see acts such as Toby Keith, Colt Ford, Drew Baldridge, The B-52s, A Flock of Seagulls, Shinedown, Collective Soul, The Wallflowers and Better Than Ezra. Tickets for these acts, general admission and the carnival are available for purchase at www.ribfest.net/tickets.
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Food Industry News® June 2017
Page 27
Redemption Rye - A True Expression of the Grain
Job Burn Out Can Ruin Your Best Workers
Workers who used to take the lead on projects grow silent during meetings. Top performers start coming in late, leaving early and watch their careers stall. Others struggle to get out of bed in the morning, feeling that they just can’t do one more thing. Burnout is claiming victims at work, and companies aren’t ready to cope, say psychology and human-resources experts. An always-on work culture, combined with feelings of job insecurity and directives to do more with less—even when business is booming—has driven workers to the breaking point, they say. And the problem is worsening, resulting in steep turnover and health costs. Stress and anxiety are cited in 70% of the calls placed to phone-counseling lines at Workplace Options, a provider of employee-assistance programs; in 2014, 50% of callers complained of those feelings. Total calls to those counseling lines reached an 18% increase from 2016’s average. Gallup’s most recent large-scale survey about burnout in the U.S., conducted in 2012, found that more than 40% of workers were so stressed at work they felt burned out. Bringing workers back from the burnout zone takes effort. Companies must first figure out why workers are overwhelmed, said Christina Maslach, a professor emerita at University of California, Berkeley who researches burnout. –wsj.com
june 25-32.indd 27
with LM Restaurant Group to open a sushi bar in the lobby of the Hotel Felix. Taketei has long been a go-to for Chicago residents looking for affordable and fresh sushi. The new sushi bar menu features fresh sashimi and well known and signature hand rolls. Fans of the acclaimed Taketei will see some of the restaurant’s most popular rolls make their way to the River North location. Included as a specialty roll option is the Green Turtle Roll, a delectable combination of freshwater eel and tempura crunch, topped with cooked shrimp, wasabi tobiko & creamy wasabi sauce. Simple hand rolls such as Spicy Tuna, California and Philadelphia rolls are also be available. The drink menu skews towards traditional Japanese beverages and will feature a selection of Japa-
nese beers, cold sakes, and whiskeys. The sushi bar area inside the hotel has seating for 10 while the outdoor patio can accommodate up to 12 during the warmer months. Guests staying at the Hotel Felix also have the option of ordering sushi for room service. Taketei Sushi River North is open 7 days a week serving dinner.
Photo credit: Ed & Aileen Photography
Redemption Rye’s goal is to bring back the classic American Rye cocktail. While the Federal law states that a whiskey must be 51% rye grain to be classified as a rye we chose to push our grain content to 95%. This not only pushes the flavor forward, it also magnifies the unique profile of the rye grains. Redemption Rye whiskey is a true American original from the award-winning Deutsch Family Wine & Spirits. It’s carefully hand-crafted in the river town of Lawrenceburg, Indiana at 168-year-old MGP Distillery – Whisky Advocate’s 2015 Distiller of the Year. Redemption Rye perfectly captures the spicier and River North Welcomes Taketei Sushi drier flavor of a rye that was the Edgewater’s Taketei Sushi has expanded to River North. The preferred whiskey of the saloon Michelin Guide recommended sushi restaurant has partnered era and was hugely popular until prohibition. It’s a taste of the bold, robust spirit cherished throughout America’s early history. Redemption Rye is perfect neat and excels in any cocktail. Big, spicy notes shine through in a Manhattan or Old Fashioned without overpowering the drink. It’s carefully made in small batches for those who appreciate a nod to the past but have a taste for what’s new.
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Food Industry News® June 2017
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How Long Do I REALLY Need to Keep Tax Returns? It’s a good idea to keep your returns indefinitely, but you can generally toss supporting tax records three years after the tax-filing deadline, which is the time the IRS generally has to initiate an audit. The audit period extends to six years if you underreport your income by 25%, so it is recommended to continue holding on to your records for at least seven years. Keep any investment purchase records at least three years after you sell the investment. Hold on to Form 8606, for nondeductible IRA contributions, until all your IRA money is withdrawn. For future tax seasons, check out H&R Block, TaxAct and TurboTax, all of which have tools to help you upload and organize your tax records digitally during the year. –Kiplinger
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Howard Hanna Restaurant: The Rieger 1924 Main St., Kansas City, Missouri Birthplace: Manhattan, KS Current Position: Chef/Owner, The Rieger and Ça Va First Foodservice Job: Little Caesar’s Pizza Favorite Food: There are so many, but lately, it’s buche tacos from Tacos el Gallo. Awards/Honors: James Beard semifinalist, Best Chef Midwest, 2014 and 2015. Feast Magazine Chef of the Year, Kansas City, poised to drop at big players Kraft Heinz, notably, is still 2016 for a deal. And that like General Mills, Kellogg, hungry and Conagra, while they’ll has Wall Street fantasizing The Pitch Weekly Best Chef, KC, 2016 barely increase at Campbell about concoctions no whiz Favorite Food to prepare: I like doing all kinds of Soup and Mondelez. in the kitchen would dare “With revenue now in dream up. Should Coca-Cola different pork preparations. I love how versatile negative territory for a lot of buy Hershey? Or perhaps it is, and should? how you can use practically every part of of these companies, the sense Mondelez Maybe PepsiCo will make a play for the animal in delicious ways. urgency to do a deal is going to be higher,” says Credit SuKellogg. General Mills plus What part of the job gives the most pleasure: isse analyst Robert Moskow. Pinnacle Foods? Kellogg acMergers also on Wall quires Campbell The who really Leading a teamSoup? of people buyare into and Street’s radar because of a possibilities are endless. believe what we’re do. I’mbogeyman: inspired by Big Food BrazilWhy isin Big Food likelytrying to ian private equity to binge on buyouts? how passionate and hardworking my staff is. firm 3G Capital. 3G was behind the Times are tough for major If you couldn’t begoods a chef, what would you be and 2015 merger of Kraft and consumer packaged lastconsidered. year’s mega-beer companies. Shoppers why: Really, chef is in all I ever Heinz, seriously deal between Anheuserthe U.S. and other Western When I was a kid, I thought either professional BuschaInBev and SABmarkets are gravitating Miller, and most recently toward perimeter of soccer the player or President of the United States Burger King–Tim Hortons the grocery store, where would be cool, but once I started working in kitchtakeover offer for Popeye’s. healthier fare is found, Kraft Heinz and AB InBev, putting pressure ens, it just kindon of sales took.of in particular, will almost packaged items like soups, Where do you like to vacation: Anywhere with certainly want to pick off cereals, and sodas. Critically, greatare food! Last year this year it’s more targets. those the products onit was Paris, With the Kraft Heinz/ which America’s food giants Mexico City and Oaxaca. Unilever deal off (for now) built their empires. And as What you most about FIN:the A company great some expect a result,do sales thisenjoy year are source for everything from equipment to food. SECTION
largest consumer packaged goods companies PEPSICO
NESTLÉ
GENERAL MILLS
3.4% MARKET SHARE:
KELLOGG
5.6% KRAFT HEINZ
2.6% MARS
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5.1%
2.9%
CONAGRA FOODS
MONDELEZ INTL.
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1.6%
SOURCE: EUROMONITOR
12 june 25-32.indd 28
fortune.com // mar.15.17
5/12/17 3:56 PM
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Food Industry News® June 2017
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AROUND CHICAGO With Valerie Miller BIG ED’S BBQ The first thing that hits you when you walk into Big Ed’s is that smell of BBQ. Looking on the menu board and trying to decide what you want to eat is a hard decision. Everything sounds so appetizing. A good choice would be the Big Ed combo – choose two meats, served with two sides and a homemade corn muffin. Or will it be a slab of their award winning ribs? One of their most popular items is the Burnt Ends. The burnt ends are seasoned with dry rub and smoked slow and low for fifteen hours, reseasoned and resmoked for an additional six hours. Katie, one of the partners in the restaurant, says they can go through 70-80 pounds of Burnt Ends in a day. Sometimes they run out, so if you seriously want to try some of these call ahead to reserve an order. Other menu items: Sammiches (that’s what they call them) choices include a Brisket sammich, pulled pork, pulled chicken, smoked sausage, hot link, catfish or The Fat Boy-brisket, pork, cole slaw and hand cut fries all pilled high on one sammich. They even have burgers and wangs – (that would be chicken wings). Sauces – on the table you will find six types of BBQ sauce. My favorite was the Memphis sauce. Sides include – Big Tony Mac, macaroni & cheese, hand cut fries, sweet potato fries, red skinned sour cream mashed potatoes and, greens. Be sure to order some of the Lawd Ham Mercy Beans. Slow cooked with green peppers, onions, spices and chunks of smoked brisket and pork. These were the best baked beans I’ve ever had. Take an order to go. If you have room for dessert, they have homemade Key Lime pie, my wifes’ pound cake and bumpy chocolate cake. Can you take the 3 Pound Challenge? Six half pound burgers, six slices of cheese, fries, drink and crash cart. Eat all in 10 minutes or less and it’s FREE! Take longer and they’ll be putting you on Facebook Weenie Wall, and their insults are not nice. Big Ed’s is a casual and comfortable restaurant with a bar serving up some amazing BBQ, slow smoked to perfection in their barbeque pit with seasoned hickory wood. Along with a friendly staff, they offer an outstanding dining experience. Big Ed’s is located at 4030 Northpoint Blvd. in Waukegan, Illinois. For more info visit bigedsllc.com
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Food Industry News® June 2017
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Food Industry News® June 2017
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FOOD AND LIQUOR TASTING
Wednesday, June 14th, 2017
Morretti’s Edison Park, 6727 Olmsted, Chicago • 5pm to 9pm
Special Co-Host:
George Lemperis, Palace Grill Prize Raffles • Food Samples •Cash Bar
Free! No RSVP Needed *Business Card Required.
OUR SPONSORS
Co-Sponsor Our Next Event! Network, Strengthen Your Brand and Increase Your Visibility For Stronger Sales In 2017! Please join us at this event to network with your friends and peers in the industry, and to taste new items and to meet great vendors who want to serve you. For further information, call Cary Miller: 847-699-3300
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www.foodindustrynews.com
Food Industry News® June 2017
Yoga In The USA 36.7 MILLION
NUMBER OF AMERICANS WHO PRACTICED YOGA LAST YEAR
$16 BILLION
MONEY SPENT ON YOGA CLASSES, CLOTHING, EQUIPMENT, AND ACCESSORIES IN THE U.S. LAST YEAR
5,000+ YEARS
APPROXIMATE TIME THAT YOGA HAS BEEN PRACTICED
72%
OF U.S.YOGA ENTHUSIASTS ARE FEMALE. –Muscle & Fitness: HERS
Trendy Dishware for Your Business Owners of restaurants and catering companies looking to save a substantial amount of money would do well to examine the offerings from a new company based in the San Francisco Bay Area of California. DishCo SF is a year-old company supplying a variety of over 1000 beautiful, classic and trendy white plates, mugs, bowls, platters, ramekins and more of
Above: Having dinner on Taylor Street at Tuscany with food industry heavyweight buds Ron Onesti, Scott Harris (Francesca’s), Eddie Greco, Phil Stefani(Tuscany), Tom Cirrincione and George Randazzo and Enrico Mirabelli.
Hand Crafted Italian Giardiniera Spans Three Generations At Colletti’s Restaurant on the North Side of Chicago, Chicken Giardinera has become a signature item. They only use Southside Smitti’s Giardinera because it has excellent presentation, great crunchy texture and an even better taste. Unlike standard giardinera, it does not get mushy or soggy after the jar is opened. The recipe and method have been a family secret since 1918, as it is prepared the same way today as when “Grandma Teresa Monaco Smitti” created it. Each jar is hand crafted and finished with high quality vinegar and Butcher Boy oil. Southside Smitti’s is now sold and featured at many restaurants and retailers throughout Chicagoland including Colletti’s fine Italian Restaurant and Mariano’s Fresh Food Stores, and many more. For more information on their super premium, high quality giardinera, visit www.southsidesmittis.com Taste the crunch!
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restaurant-quality dishware at wholesale prices to the restaurant and catering industries. “We source our dishes directly from the factory and keep a low overhead, passing the savings on to our customers,” said owner Sal Chiavino. DishCo SF’s purchasing methods mean their prices are typically a third of what any other company sells for. “These are the same dishes you find at the restaurant supply and rental companies. We carry a large inventory which we refresh often. Our main selling points are price and customer service,” Chiavino said. DishCo SF’s employees work with their customers to get them what they need at the best possible price, followed up with a guarantee. “We inspect every order before it goes out,” he said. “But if there is any breakage or a defect that makes a dish unusable; we’ll replace it for free.” You can see the DiscoSF ad on page 42 of this issue.
CHEF PROFILES WANTED!
Submit yours at: http://www.foodindustrynews.com/new-chef
5/15/17 11:23 AM
Food Industry News® June 2017
ACCOUNTANTS BDO (Formerly SS&G)............................................ 312-863-2320 Baker Tilly ............................................................... 312-729-8100 Chamlin P C ............................................................ 847-583-8800 Mazars USA LLP..................................................... 312-863-2400 ACCOUNTING FIRMS Parhas & Associates ............................. Page 27.... 708-430-4545 Mazars USA LLP..................................................... 312-863-2400 ADVERTISING Food Industry News ................................................ 847-699-3300 AIR CONDITIONING-SYSTEMS CLEANING Olympia Maintenance ............................................. 708-344-0344 AIR FILTERS-SALES & SERVICE Averus ..................................................................... 800-393-8287 Olympia Maintenance ............................................. 708-344-0344 ARCHITECTS Dearborn Architects ................................................ 312-939-3838 Sarfatty Associates ..................................................847-920-1100 ASIAN FOOD PRODUCTS Kikkoman Sales USA ............................ Page 25.... 630-954-1244 ASSOCIATIONS Chefs and Culinary Professionals ......... Page 40...872-256-CHEF Illinois Restaurant Association .............. Page 30.... 312-787-4000 GARC...................................................................... 847-824-6941 Illinois Dept of Agriculture ....................................... 217-782-5809 ATM MACHINES Meirtran ATM......................................... Page 46.... 800-382-5737 ATTORNEYS Dregerlaw................................................................ 312-322-0955 Scharf Banks Marmor ............................................. 312-662-4897 Tabahi Law .............................................................. 847-260-8182 AUCTIONEERS Bob King Auctions ................................. Page 04.... 847-363-2268 AWNINGS & CANOPYS Chesterfield Awnings ............................ Page 44.... 312-666-0400 Universal Awnings & Signs ................... Page 40.... 773-887-3935 BAGS-ALL TYPES Bulldog Packaging ...................................................630-458-1152
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BAKERS-WHOLESALE Eli’s Cheesecakes................................. Page 06.... 773-736-3417 Gerhard’s European Desserts .............. Page 23.... 847-234-0023 Gonnella Baking Co .............................. Page 41.... 312-733-2020 Lezza Spumoni & Desserts................... Page 25.... 708-547-5969 JR Dessert Bakery .................................................. 773-465-6733 Julius Meinl Coffee N Tea ....................................... 773-954-7571 Labriola Baking Company ........................................708-371-1119 Milano Baking Company ....................................... 800-495-BUNS Silverland Bakery .................................................... 708-488-0800 BAKERY EQUIPMENT Leach Food Equipment Dist.................. Page 17.... 815-712-7707 BAKERY-PRODUCTS Instantwhip Chicago.............................. Page 41.... 800-933-2500 BAKLAVA Libanais Sweets ...................................................... 847-329-5060 BANNERS Universal Awnings & Signs ................... Page 40.... 773-887-3935 BANNERS & POSTERS Accurate Printing..................................................... 708-824-0058 BAR SNACKS Belmont Sausage Company ................. Page 14.... 847-357-1515 BAR SPOTTING/HOSPITALITY SECURITY Petritis Group Inc IL Lic 117001002 ........................ 847-705-6619 BAR STOOLS Chicago Booth ...................................... Page 17.... 773-378-8400 Richardson Seating-Fse Division .......... Page 48.... 312-829-4040 Waco Manufacturing ............................................... 312-733-0054 BAR SUPPLIES Ramar Supply Co.................................. Page 04.... 708-233-0808 Alfa Restaurant Supply ........................................... 773-588-6688 BASES AND DEMI GLAZE Bonewerks-Culinarte............................................... 800-542-3032 BATCH FREEZERS Kool Technologies ................................. Page 18.... 630-483-2256 BBQ SAUCE Ken’s Foods .......................................... Page 47.... 800-633-5800 BEEF New S B L Inc ....................................... Page 22.... 773-376-8280
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BEVERAGE DISPENSING-EQUIPMENT United Fast Food & Beverage................................. 847-928-0026 BEVERAGES Lifestyle Beverages................................................. 630-941-7000 BLOODY MARY GARNISHES Belmont Sausage Company ................. Page 14.... 847-357-1515 BOOTHS Chicago Booth ...................................... Page 17.... 773-378-8400 Waco Manufacturing ............................................... 312-733-0054 BOOTHS-UPHOLSTERERS Chicago Booth ...................................... Page 17.... 773-378-8400 BOX COMPANIES-CORRUGATED Wertheimer Box .................................... Page 11.... 312-829-4545 BREAD & ROLLS Gonnella Baking Co .............................. Page 41.... 312-733-2020 BREAKFAST SAUSAGE Fontanini ................................................................. 708-485-4800 BREAKFAST-FOODS Menza Foods ........................................ Page 43.... 630-230-0332 BUTCHER BLOCK WOOD TABLES RestaurantWoodTables.com ................................... 773-599-6200 BUTTER-CLARIFIED Danish Maid Butter Co .......................... Page 21.... 773-731-8787 Grassland Dairy Products ....................................... 715-267-7767 BUTTER-NON-GMO Grassland Dairy Products ....................................... 715-267-7767 BUTTER-ORGANIC Grassland Dairy Products ....................................... 715-267-7767 BUTTER-PREPORTIONED-WHIPPED Danish Maid Butter Co .......................... Page 21.... 773-731-8787 BUYERS GROUPS/CO-OPS GARC...................................................................... 847-824-6941 CABLE TV-SALES & INSTALLATION All Sports Direct ...................................................... 630-918-3000 CAKES & DESSERTS Chicago Sweet Connection Bakery ...... Page 32.... 773-283-4430 CALAMARI Fisherman’s Pride ................................. Page 02.....800-543-2110 CANNOLI & CANNOLI PRODUCTS Lezza Spumoni & Desserts................... Page 25.... 708-547-5969
CASH & CARRY OUTLETS GFS Marketplace .................................................... 800-968-6525 CASH & CARRY WHOLESALERS Costco Business Center ....................... Page 10.... 708-552-9017 CASH REGISTERS Advanced Data Systems Chicago ...........................708-388-6111 CASH REGISTERS & SUPPLIES Schmaus Cash Register & POS ............................. 847-675-6066 CATERING-SUPPLIES Dishco SF ............................................. Page 42.... 510-823-2224 CATERING-VEHICLES DCI Central ........................................... Page 21.... 800-468-7478 CCTV SYSTEMS Chicago Cardinal Communication .......................... 708-424-1446 CELLULAR EQUIPMENT & SERVICE Air Corp Wireless .................................. Page 45.... 630-514-9333 CENTER OF THE PLATE ITEMS (COP) US Foods .............................................. Page 15.... 800-323-1004 CHAIN RESTAURANT DATABASES Foodservice Database Company.......... Page 40.... 773-745-9400 CHAIR REFINISHING Wehrli Woodworks ................................ Page 26.... 630-357-9663 CHAIR/BARSTOOL REPAIRS Restaurant Chair Repair ......................................... 630-424-0424 CHAIRS-COMMERCIAL Chicago Booth ...................................... Page 17.... 773-378-8400 Richardson Seating-Fse Division .......... Page 48.... 312-829-4040 Waco Manufacturing ............................................... 312-733-0054 CHAIRS-CUSTOM COLORS Powder Coating Specialists .................. Page 12.... 708-387-8000 CHARCOAL Charcoal Supply Company ..................................... 312-642-5538 CHEESECAKES Eli’s Cheesecakes................................. Page 06.... 773-736-3417 CHICKEN-PROGRAMS FSI/Foodservice Solutions ...................................... 847-719-6088 CHILI Captain Ken’s Foods............................. Page 16.....800-510-3811 Bistro Soups (Div of Vienna Beef) .......................... 773-278-7800
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Food Industry News® June 2017
Page 34 CHINA & DISHWARE Dishco SF ............................................. Page 42.... 510-823-2224 CHOCOLATES Dessert Concepts ................................................... 773-640-4727 CHOCOLATES-BULK Mellos Snacks ..........................................................312-550-1911 CHORIZO Quay Corp............................................. Page 19.... 847-800-8567 CIGARS Pacific Cigar Company ......................... Page 46.....630-972-1189 CLASSIFIED ADVERTISING Food Industry News ................................................ 847-699-3300 CLEANING PRODUCTS SuperClean ............................................................. 847-361-0289 CO-PACKERS T F Processors...................................... Page 13.... 847-709-2600 COFFEE Farmer Brothers Coffee .......................................... 312-437-1818 COFFEE & TEAS Royal Cup Coffee.................................. Page 13.... 630-254-3365 Julius Meinl Coffee N Tea ....................................... 773-954-7571 COFFEE ROASTERS Tec Foods Inc........................................ Page 04.... 773-638-5310 Tugboat Coffee ....................................................... 630-390-6613 COFFEE-GOURMET & SPECIALTY Julius Meinl Coffee N Tea ....................................... 773-954-7571 COLD STORAGE Perishable Distribution Solutions ............................ 888-491-1641 COLD STORAGE-PORTABLE Portable Cold Storage........................... Page 24.... 800-535-2445 COMBI-STEAMERS Rational USA........................................................... 888-320-7274 CONSTRUCTION COMPANIES Walter Daniels Construction ................. Page 12.... 773-775-0170 CONSULTING & DESIGN A D E Foodservice Equipment .................................630-628-0811 CONTRACT LABOR SERVICES Atlas Employment Services .................. Page 17.... 847-671-1557 CONTRACT MANUFACTURING Bistro Soups (Div of Vienna Beef) .......................... 773-278-7800 COOKING EQUIPMENT Ramar Supply Co.................................. Page 04.... 708-233-0808 CORNED BEEF HASH Menza Foods ........................................ Page 43.... 630-230-0332 CORNED BEEF-FRESH EX-Cel Corned Beef ............................................... 312-666-2535 Vienna Beef ............................................................ 773-278-7800 CORPORATE GIFTS Vienna Beef ............................................................ 773-278-7800 CRAFT BEVERAGES Deutsch Family Wine & Spirits.............. Page 44.... 708-687-9870 CREDIT CARD PROCESSING Advanced Data Systems Chicago ...........................708-388-6111 Heartland Payment Systems .................................. 414-699-3097 DAIRY-PRODUCTS Instantwhip Chicago.............................. Page 41.... 800-933-2500 Quay Corp............................................. Page 19.... 847-800-8567 DELIVERY-VEHICLES DCI Central ........................................... Page 21.... 800-468-7478 DESSERTS Algelato Chicago ................................... Page 16.... 847-455-5355 Chicago Sweet Connection Bakery ...... Page 32.... 773-283-4430 Eli’s Cheesecakes................................. Page 06.... 773-736-3417 Gerhard’s European Desserts .............. Page 23.... 847-234-0023 Dessert Concepts ................................................... 773-640-4727 DESSERTS-WHOLESALE Lezza Spumoni & Desserts................... Page 25.... 708-547-5969 DIGITAL MENU BOARDS Advanced Data Systems Chicago ...........................708-388-6111 DIRECT MAIL PROGRAMS Food Industry News ................................................ 847-699-3300 DIRECT TV BKS Enterprises.......................................................847-352-1118 DIRECTV All Sports Direct ...................................................... 630-918-3000 DISHWASHER-LEASING & RENTAL Lee’s Foodservice ................................. Page 28.....800-728-1102 Cintas Corporation .................................................. 630-543-3666 DISTRIBUTOR SALES REPS Jeff Goworowski.................................... Page 11.... 773-851-7833 DUCT CLEANING Black Diamond Plumbing & Mech......... Page 10.... 866-855-2932 Enviromatic Corp of America ................ Page 23.... 800-325-8476 Averus ..................................................................... 800-393-8287 Olympia Maintenance ............................................. 708-344-0344
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DVR (DIGITAL VIDEO SURVEILLANCE) Advanced Data Systems Chicago ...........................708-388-6111 ELECTRICAL REPAIR & MAINTENANCE Black Diamond Plumbing & Mech......... Page 10.... 866-855-2932 Mackay Heating & Mechanical.............. Page 29.... 847-381-0448 ENERGY BROKER Century Energy Solutions ..................... Page 14.... 630-817-3164 ENTREES-PREPARED Bonewerks-Culinarte............................................... 800-542-3032 ESPRESSO COFFEE EQUIPMENT United Fast Food & Beverage................................. 847-928-0026 ETHNIC FOODS Kikkoman Sales USA ............................ Page 25.... 630-954-1244 EVENTS Baderbrau Tap & Brewery ....................................... 773-386-2337 FAUCETS Faucet Shoppe The .............................. Page 23.... 773-478-3890 FILM-CUSTOM PRINTED Prairie State Group ................................................. 847-801-3100 FILTERS-EXHAUST SYSTEMS Averus ..................................................................... 800-393-8287 Olympia Maintenance ............................................. 708-344-0344 FIRE ALARM REPAIR & TESTING Valley Fire Protection .............................................. 630-761-3168 FIRE SUPRESSION SYSTEMS Averus ..................................................................... 800-393-8287 Fox Valley Fire & Safety.......................................... 847-695-5990 Henrichsen Fire & Safety Equip .............................. 800-373-9714 FIRE-EXTINGUISHERS Averus ..................................................................... 800-393-8287 Henrichsen Fire & Safety Equip .............................. 800-373-9714 FIRST AID-EQUIPMENT & SUPPLIES Affirmed Medical Service ........................................ 847-322-9185 FISH ChiTown Fish & Seafood....................... Page 21.... 800-574-7748 FLATBREADS Grecian Delight Foods ............................................ 847-364-1010 FLEXIBLE PACKAGING Prairie State Group ................................................. 847-801-3100 FOOD BROKERS Quality Food Brokers .............................................. 847-797-1006 UJ Marketing ........................................................... 847-668-9068 FOOD DISTRIBUTORS Christ Panos Foods .............................. Page 03.... 630-735-3232 Costco Business Center ....................... Page 10.... 708-552-9017 Devanco Foods ..................................... Page 07.... 847-228-7070 Tec Foods Inc........................................ Page 04.... 773-638-5310 US Foods .............................................. Page 15.... 800-323-1004 Alfa Restaurant Supply ........................................... 773-588-6688 Anichini Brothers ..................................................... 312-644-8004 Chef’s Quality Meats ............................................... 708-333-0880 Cugini Distribution ................................................... 708-695-9471 GFS Distribution...................................................... 800-968-6391 Grecian Delight Foods ............................................ 847-364-1010 Kronos Foods.......................................................... 800-621-0099 FOOD EQUIPMENT Bob King Auctions ................................. Page 04.... 847-363-2268 FOOD EQUIPMENT MANUFACTURERS Sammic Corp .......................................................... 224-307-2232 FOOD PROCESSING EQUIPMENT CONTROLS Lumenite Control Technology ................................. 847-455-1450 FOOD PRODUCTS Devanco Foods ..................................... Page 07.... 847-228-7070 Menza Foods ........................................ Page 43.... 630-230-0332 Tec Foods Inc........................................ Page 04.... 773-638-5310 GFS Marketplace .................................................... 800-968-6525 Grecian Delight Foods ............................................ 847-364-1010 Neil Jones Food Company...................................... 800-543-4356 Riverside Foods ...................................................... 800-836-8303 FOOD PRODUCTS-PREPARED Captain Ken’s Foods............................. Page 16.....800-510-3811 FOODSERVICE DISTRIBUTORS GFS Distribution...................................................... 800-968-6391 FOODSERVICE EQUIPMENT Leach Food Equipment Dist.................. Page 17.... 815-712-7707 March Quality Used & New Equip......... Page 13.... 800-210-5895 Losurdo Inc ............................................................. 630-833-4650 Rational USA........................................................... 888-320-7274 Thunderbird Food Machinery .................................. 866-451-1668 FOODSERVICE EQUIPMENT & SUPPLIES Alfa Restaurant Supply ........................................... 773-588-6688 Boelter Foodservice Equip & Supply ...................... 888-263-5837 FOODSERVICE EQUIPMENT-REPAIR CSI - Coker Service Inc ........................ Page 20.... 888-908-5600
Mackay Heating & Mechanical.............. Page 29.... 847-381-0448 Cobblestone Ovens ................................................ 847-635-0172 FOODSERVICE- LAYOUT & DESIGN A D E Foodservice Equipment .................................630-628-0811 Losurdo Inc ............................................................. 630-833-4650 Sarfatty Associates ..................................................847-920-1100 FOODSERVICE-EQUIPMENT PARTS CSI - Coker Service Inc ........................ Page 20.... 888-908-5600 Cobblestone Ovens ................................................ 847-635-0172 FOODSERVICE-SUPPLIES Ramar Supply Co.................................. Page 04.... 708-233-0808 GFS Marketplace .................................................... 800-968-6525 FREEZER & REF TRAILER RENTAL/LEASING Portable Cold Storage........................... Page 24.... 800-535-2445 FREEZERS-ALL TYPES Custom Cooler & Freezer ..................... Page 08.... 630-879-3131 FRESH CUT FRY EQUIPMENT Sammic Corp .......................................................... 224-307-2232 FRYERS FSI/Foodservice Solutions ...................................... 847-719-6088 FURNITURE/FIXTURES/DESIGN Vitro Seating Products ............................................ 800-325-7093 GELATO Algelato Chicago ................................... Page 16.... 847-455-5355 Palazzolo’s Artisan Dairy ...................... Page 24..800-4GE-LATO GELATO EQUIPMENT & SUPPLIES Kool Technologies ................................. Page 18.... 630-483-2256 Palazzolo’s Artisan Dairy ...................... Page 24..800-4GE-LATO GENERAL CONTRACTORS Walter Daniels Construction ................. Page 12.... 773-775-0170 GIARDINIERA Authentic Brands................................... Page 30.... 708-749-5430 E Formella & Sons .................................................. 630-873-3208 V Formusa Company .............................................. 847-813-6040 GLYCOL REFRIGERATION SYSTEM & REPAIR Mackay Heating & Mechanical.............. Page 29.... 847-381-0448 GPS VEHICLE TRACKING Air Corp Wireless .................................. Page 45.... 630-514-9333 GREASE REMOVAL SERVICE DarPro Solutions/Darling Int’l .................................. 708-388-3223 Kaluzny Bros Inc ..................................................... 815-744-1453 GREASE TRAP CONSULTANT Grease Traps ........................................ Page 39.... 844-550-7708 GREASE TRAP PUMPING SERVICE Tierra Environmental............................. Page 27.... 888-551-1998 DarPro Solutions/Darling Int’l .................................. 708-338-3223 Kaluzny Bros Inc ..................................................... 815-744-1453 GREASE-EXHAUST CLEANING Enviromatic Corp of America ................ Page 23.... 800-325-8476 Averus ..................................................................... 800-393-8287 Olympia Maintenance ............................................. 708-344-0344 GREEK FOOD PRODUCTS Devanco Foods ..................................... Page 07.... 847-228-7070 Olympia Food Industries ....................... Page 26.... 773-735-2250 Grecian Delight Foods ............................................ 847-364-1010 Kronos Foods.......................................................... 800-621-0099 GYROS Devanco Foods ..................................... Page 07.... 847-228-7070 Olympia Food Industries ....................... Page 26.... 773-735-2250 Grecian Delight Foods ............................................ 847-364-1010 Kronos Foods.......................................................... 800-621-0099 HAMBURGER PATTY MANUFACTURER Devanco Foods ..................................... Page 07.... 847-228-7070 HEATING & AIR CONDITIONER SERVICE & REP Black Diamond Plumbing & Mech......... Page 10.... 866-855-2932 Mackay Heating & Mechanical.............. Page 29.... 847-381-0448 Mechanical 24 ....................................... Page 24.... 847-987-9738 HEATING & COOLING-INSTALLATION & REPAIR Polar Refrigeration .................................................. 630-670-6890 HOOD & EXHAUST-CLEANING Enviromatic Corp of America ................ Page 23.... 800-325-8476 Averus ..................................................................... 800-393-8287 Olympia Maintenance ............................................. 708-344-0344 HOOD & EXHAUST-SYSTEMS Belvin/J&F Sheet Metal Co ..................................... 312-666-5222 HOOD SYSTEMS-FIRE Averus ..................................................................... 800-393-8287 HOT DOGS Authentic Brands................................... Page 30.... 708-749-5430 Crawford Sausage .................................................. 773-277-3095 Red Hot Chicago..................................................... 800-249-5226 Vienna Beef ............................................................ 773-278-7800 HUMAN RESOURCES ADP......................................................................... 847-507-4210
HUMMUS & SPREADS Grecian Delight Foods ............................................ 847-364-1010 ICE CREAM Algelato Chicago ................................... Page 16.... 847-455-5355 Chocolate Shoppe Ice Cream ............... Page 20.... 608-221-8640 Fox Valley Farms .................................. Page 19.... 630-231-3005 Homer’s Gourmet Ice Cream ................ Page 29.... 847-251-0477 Instantwhip Chicago.............................. Page 41.... 800-933-2500 Palazzolo’s Artisan Dairy ...................... Page 24..800-4GE-LATO ICE CREAM-EQUIPMENT & SUPPLY Kool Technologies ................................. Page 18.... 630-483-2256 ICE CREAM-YOGURT Instantwhip Chicago.............................. Page 41.... 800-933-2500 ICE MACHINE REPAIR & SANITIZING Ice Solutions 24 .................................... Page 24.... 847-987-9738 Major Appliance Service ......................................... 708-447-4100 ICE MACHINES-SALES-RENTAL OR LEASING Empire Cooler Service .......................... Page 29.... 312-733-3900 Easy Ice .................................................................. 866-327-9423 ICE-MAKING EQUIPMENT/REPAIR & SERVICE Mackay Heating & Mechanical.............. Page 29.... 847-381-0448 ICE-SCULPTURE AAA Nadeau’s Ice Sculptures ................................. 708-366-3333 ILLINOIS FOOD PRODUCTS Illinois Dept of Agriculture ....................................... 217-782-5809 INSURANCE Jos Cacciatore & Company .................. Page 43.... 312-259-8200 Caro Insurance Services......................................... 708-745-5031 Concklin Insurance Agency..................................... 630-268-1600 ISU Northwest Insurance Services ......................... 888-366-3467 Society Insurance ................................................... 888-576-2438 The Horton Group ................................................... 312-989-1410 INSURANCE SERVICES Clermont Specialty Managers ................................. 312-881-1457 INSURANCE-INDUSTRIAL & COMMERCIAL Jos Cacciatore & Company .................. Page 43.... 312-264-6055 INSURANCE-RESTAURANT Heil & Kay Insurance Agency.................................. 847-258-5310 INTERIOR DESIGNERS Sarfatty Associates ..................................................847-920-1100 INTERNET ADVERTISING Food Industry News ................................................ 847-699-3300 INVENTORY CONTROL Sculpture Hospitality ............................................... 773-454-1300 ITALIAN BEEF Authentic Brands................................... Page 30.... 708-749-5430 Devanco Foods ..................................... Page 07.... 847-228-7070 Serrelli’s Foods ..................................... Page 13...877-385-BEEF Fontanini ................................................................. 708-485-4800 Grecian Delight Foods ............................................ 847-364-1010 Red Hot Chicago..................................................... 800-249-5226 ITALIAN FOOD SPECIALTIES E Formella & Sons .................................................. 630-873-3208 ITALIAN SAUSAGE Devanco Foods ..................................... Page 07.... 847-228-7070 Anichini Brothers ..................................................... 312-644-8004 Fontanini ................................................................. 708-485-4800 JANITOR-SUPPLIES Ramar Supply Co.................................. Page 04.... 708-233-0808 JAPANESE-FOOD PRODUCTS Kikkoman Sales USA ............................ Page 25.... 630-954-1244 JUICERS-FRUIT & VEGETABLES Berkel Midwest........................................................ 800-921-9151 KITCHEN-EXHAUST SYSTEMS/CLEANING Enviromatic Corp of America ................ Page 23.... 800-325-8476 Averus ..................................................................... 800-393-8287 Olympia Maintenance ............................................. 708-344-0344 KITCHEN-RENTALS Spark Shared Kitchen ............................................. 312-399-2084 KNIFE-SHARPENING SERVICE Maestranzi Brothers ................................................ 708-867-7323 LABELS-ALL TYPES Prairie State Group ................................................. 847-801-3100 LAW FIRMS Dregerlaw................................................................ 312-322-0955 LED-Menus-Lighting Ecolit, Inc ................................................................ 312-492-7010 LINEN SUPPLY & RENTAL SERVICE Cosmopolitan Textile ............................................... 773-254-6100 Mickey’s Linen .........................................................773-545-7211 LIQUOR & SPIRITS Deutsch Family Wine & Spirits.............. Page 44.... 708-687-9870 LIQUOR-WHOLESALE Peerless Liquors ..................................................... 773-378-3908
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Food Industry News® June 2017 LOGISTICS COMPANIES Perishable Distribution Solutions ............................ 888-491-1641 MANUFACTURERS REPRESENTATIVES Vicki Righeimer & Associates ................................. 847-899-8146 MARKETING PARTNERSHIPS Dinova Inc ............................................................... 678-684-2257 MARKETING-SERVICES QwikDesign.com ................................... Page 46.... 847-227-7412 Illinois Royalty ......................................................... 630-487-1485 MAYONNAISE Columbus Vegetable Oils...................... Page 05.... 773-265-6500 MEAT PROCESSING EQUIP SALES & SERVICE Berkel Midwest........................................................ 800-921-9151 MEAT-SMOKED Nueske Applewood Smoked Meats ........................ 800-382-2266 MEAT-WHOLESALE Devanco Foods ..................................... Page 07.... 847-228-7070 Grant Park Packing ............................... Page 09.... 312-421-4096 New S B L Inc ....................................... Page 22.... 773-376-8280 Anichini Brothers ..................................................... 312-644-8004 Chef’s Quality Meats ............................................... 708-333-0880 International Meat Company ................................... 773-622-1400 R Whittingham & Son Meats ................................... 708-371-1650 MEATBALLS Authentic Brands................................... Page 30.... 708-749-5430 MEDICAL SUPPLIES Affirmed Medical Service ........................................ 847-322-9185 MEDITERRANEAN FOODS Grecian Delight Foods ............................................ 847-364-1010 MENUS-CUSTOM PRINTED Accurate Printing..................................................... 708-824-0058 MILK Instantwhip Chicago.............................. Page 41.... 800-933-2500 MYSTERY SHOPPING/HOSPITALITY SECURITY Petritis Group Inc IL Lic 117001002 ........................ 847-705-6619 OIL FILTRATION DEVICES Vito Fryfilter ............................................................. 847-859-0398 OIL-FRYING Chef Mac Culinary Cooking Oils ........... Page 18.... 708-945-9150 OILS & FATS-COOKING Columbus Vegetable Oils...................... Page 05.... 773-265-6500 OILS & SHORTENING Chef Mac Culinary Cooking Oils ........... Page 18.... 708-945-9150 Columbus Vegetable Oils...................... Page 05.... 773-265-6500 OILS & VINEGAR Pastorelli Foods ...................................................800-SOS-AUCY OILS-COOKING/BULK Columbus Vegetable Oils...................... Page 05.... 773-265-6500 Salad Oils International Corp .................................. 773-261-0500 OLIVE OILS Columbus Vegetable Oils...................... Page 05.... 773-265-6500 Salad Oils International Corp .................................. 773-261-0500 ORGANIC FOODS Pastorelli Foods ...................................................800-SOS-AUCY OVEN REPAIR & MAINTENANCE Mackay Heating & Mechanical.............. Page 29.... 847-381-0448 OVENS-SALES & SERVICE Cobblestone Ovens ................................................ 847-635-0172 PACKAGING SPECIALISTS Wertheimer Box .................................... Page 11.... 312-829-4545 PACKAGING-FOOD & PRODUCTS Prairie State Group ................................................. 847-801-3100 PAINTING & HANDYMAN SERVICES Schubert Painting.................................................... 847-606-9660 PANCAKE-BATTER & MIX Tec Foods Inc........................................ Page 04.... 773-638-5310 PAPER-PRODUCTS Ramar Supply Co.................................. Page 04.... 708-233-0808 PARTY-FAVORS & SUPPLIES Ramar Supply Co.................................. Page 04.... 708-233-0808 PASTA-FRESH AND FROZEN Cugini Distribution ................................................... 708-695-9471 Pastafresh Home Made Pasta ................................ 773-745-5888 PASTRIES Chicago Sweet Connection Bakery ...... Page 32.... 773-283-4430 PASTRIES-WHOLESALE Gerhard’s European Desserts .............. Page 23.... 847-234-0023 Julius Meinl Coffee N Tea ....................................... 773-954-7571 PATTY MACHINES/FOOD FORMERS Berkel Midwest........................................................ 800-921-9151 PAYROLL SERVICES ADP......................................................................... 847-507-4210 Heartland Payment Systems .................................. 414-699-3097 PEANUTS-BULK(IN THE SHELL) Mellos Snacks ..........................................................312-550-1911
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PEST CONTROL/PEST ELIMINATION Mc Cloud Services .................................................. 800-332-7805 Orkin Commercial Division...................................... 773-431-7512 Presto X Pest Control ............................................. 888-627-5772 PHONES-CELLULAR Air Corp Wireless .................................. Page 45.... 630-514-9333 PICKLES & RELISH Vienna Beef ............................................................ 773-278-7800 PITA BREAD Grecian Delight Foods ............................................ 847-364-1010 PIZZA CRUST CRISP ADDITIVES Krisp-It..................................................................... 800-574-7748 PIZZA PRODUCTS Krisp-It..................................................................... 800-574-7748 PIZZA SUPPLY DISTRIBUTORS Anichini Brothers ..................................................... 312-644-8004 PLUMBING SERVICES Black Diamond Plumbing & Mech......... Page 10.... 866-855-2932 PLUMBING SUPPLIES Faucet Shoppe The .............................. Page 23.... 773-478-3890 POINT OF SALE SUPPLIES Schmaus Cash Register & POS ............................. 847-675-6066 POINT OF SALE SYSTEMS Retail Control Solutions .......................................... 630-521-9900 Schmaus Cash Register & POS ............................. 847-675-6066 POPCORN BULK-POPPED & RAW Mellos Snacks ..........................................................312-550-1911 POS SYSTEMS Advanced Data Systems Chicago ...........................708-388-6111 POULTRY-FRESH New S B L Inc ....................................... Page 22.... 773-376-8280 PRESSURE WASHING Olympia Maintenance ............................................. 708-344-0344 PRINTING-CUSTOM ITEMS Accurate Printing..................................................... 708-824-0058 PRIVATE LABEL FOOD MANUFACTURERS T F Processors...................................... Page 13.... 847-709-2600 E Formella & Sons .................................................. 630-873-3208 Milano Baking Company ....................................... 800-495-BUNS PROCUREMENT SERVICES VGM Client Rewards .............................................. 815-603-2289 PRODUCE DISTRIBUTORS Premier Produce ..................................................... 847-678-0780 PRODUCE-LOCALLY GROWN Nichols Farm & Orchard ......................................... 815-236-1615 PRODUCE-WHOLESALE US Foods .............................................. Page 15.... 800-323-1004 PROPANE Pinnacle Propane.................................. Page 39.... 224-754-1213 PUBLISHING Food Industry News ................................................ 847-699-3300 RE-UPHOLSTERY Chicago Booth ...................................... Page 17.... 773-378-8400 Wehrli Woodworks ................................ Page 26.... 630-357-9663 REFRIGERATED TRAILER RENTAL/LEASING Portable Cold Storage........................... Page 24.... 800-535-2445 REFRIGERATION EQUIP SERVICE & REPAIR CSI - Coker Service Inc ........................ Page 20.... 888-908-5600 Mackay Heating & Mechanical.............. Page 29.... 847-381-0448 Mechanical 24 ....................................... Page 24.... 847-987-9738 Climate Pros ........................................................... 888-463-8159 REFRIGERATION SERVICE Temperature Pros ................................................... 630-470-7664 REFRIGERATION-EQUIP/COMMERCIAL Custom Cooler & Freezer ..................... Page 08.... 630-879-3131 REFRIGERATION-INSTALLATION & REPAIR Polar Refrigeration .................................................. 630-670-6890 REMODELING & NEW CONSTRUCTION Walter Daniels Construction ................. Page 12.... 773-775-0170 RESTAURANT EQUIP MANUFACTURERS Sammic Corp .......................................................... 224-307-2232 RESTAURANT EQUIPMENT FSI/Foodservice Solutions ...................................... 847-719-6088 Losurdo Inc ............................................................. 630-833-4650 RESTAURANT EQUIPMENT & SUPPLIES Custom Cooler & Freezer ..................... Page 08.... 630-879-3131 Olympic Store Fixtures.......................... Page 27.... 773-585-3755 Ramar Supply Co.................................. Page 04.... 708-233-0808 Berkel Midwest........................................................ 800-921-9151 Boelter Foodservice Equip & Supply ...................... 888-263-5837 TriMark Marlinn Equip & Supplies........................... 708-496-1700 RESTAURANT EQUIPMENT REPAIR SERVICE CSI - Coker Service Inc ........................ Page 20.... 888-908-5600 Mackay Heating & Mechanical.............. Page 29.... 847-381-0448
Page 35 Berkel Midwest........................................................ 800-921-9151 Cobblestone Ovens ................................................ 847-635-0172 Major Appliance Service ......................................... 708-447-4100 RESTAURANT EQUIPMENT-NEW & USED Bob King Auctions ................................. Page 04.... 847-363-2268 Gatorchef.com ...................................... Page 28.... 888-944-2867 March Quality Used & New Equip......... Page 13.... 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 ............................................................. 630-833-4650 Sarfatty Associates ..................................................847-920-1100 RESTAURANTS La Scarola Restaurant ............................................ 312-243-1740 Pita Inn Restaurants ................................................847-677-0211 Zad by Pita Inn Restaurants ................................... 312-340-7893 SAFETY PRODUCTS-INDUSTRIAL Mennon Rubber & Safety Products ........................ 847-678-8250 SALAD-DRESSINGS Authentic Brands................................... Page 30.... 708-749-5430 Ken’s Foods .......................................... Page 47.... 800-633-5800 SALAD-DRESSINGS & OILS Columbus Vegetable Oils...................... Page 05.... 773-265-6500 Tec Foods Inc........................................ Page 04.... 773-638-5310 SANITATION TRAINING Illinois Restaurant Association .............. Page 30.... 312-787-4000 SATELLITE TV SYSTEMS All Sports Direct ...................................................... 630-918-3000 SAUSAGE Belmont Sausage Company ................. Page 14.... 847-357-1515 Anichini Brothers ..................................................... 312-644-8004 Crawford Sausage .................................................. 773-277-3095 Red Hot Chicago..................................................... 800-249-5226 Vienna Beef ............................................................ 773-278-7800 SAUSAGE MANUFACTURER Grant Park Packing ............................... Page 09.... 312-421-4096 SCALES Berkel Midwest........................................................ 800-921-9151 SEAFOOD ChiTown Fish & Seafood....................... Page 21.... 800-574-7748 Fisherman’s Pride ................................. Page 02.....800-543-2110 SEATING Richardson Seating-Fse Division .......... Page 48.... 312-829-4040 Waco Manufacturing ............................................... 312-733-0054 SEATING REPAIRS Express Seating .................................... Page 16.... 630-985-7797 SECURITY CAMERA SYSTEMS Chicago Cardinal Communication .......................... 708-424-1446 SERVING PLATTERS Dishco SF ............................................. Page 42.... 510-823-2224 SEWER(MAINT)-RODDING & JETTING Black Diamond Plumbing & Mech......... Page 10.... 866-855-2932 Tierra Environmental............................. Page 27.... 888-551-1998 DarPro Solutions/Darling Int’l .................................. 708-338-3223 SHARED KITCHEN Spark Shared Kitchen ............................................. 312-399-2084 SHIPPING SERVICES Perishable Distribution Solutions ............................ 888-491-1641 SHORTENING Columbus Vegetable Oils...................... Page 05.... 773-265-6500 SIGNAGE-INDOOR & OUTDOOR American Graphics ............................... Page 08.... 888-774-6270 SILVERWARE & DINNERWARE Vicki Righeimer & Associates ................................. 847-899-8146 SLICERS-SALES & SERVICE Berkel Midwest........................................................ 800-921-9151 Maestranzi Brothers ................................................ 708-867-7323 SNACK FOODS Belmont Sausage Company ................. Page 14.... 847-357-1515 SOAPS & DETERGENTS Lee’s Foodservice ................................. Page 28.....800-728-1102 SOCIAL MEDIA SERVICES Stick Out Social..................................... Page 40.... 312-655-9999 SOFT DRINKS PepsiCo Foodservice .............................................. 773-893-2319 SOFT SERVE-ICE CREAM/EQUIP & SUPPLIES Kool Technologies ................................. Page 18.... 630-483-2256 SOUPS Bistro Soups (Div of Vienna Beef) .......................... 773-278-7800 Vienna Beef ............................................................ 773-278-7800
SOUS-VIDE COOKERS Sammic Corp .......................................................... 224-307-2232 SPA King Spa & Sauna................................................... 847-972-2540 SPECIALTY FOODS Artisan Specialty Foods .......................................... 708-762-5238 STAFFING-SERVICES Atlas Employment Services .................. Page 17.... 847-671-1557 STEAM CLEANING Olympia Maintenance ............................................. 708-344-0344 SUPERMARKET & DELI EQUIPMENT Leach Food Equipment Dist.................. Page 17.... 815-712-7707 SUPERMARKET- EQUIPMENT/ NEW & USED Berkel Midwest........................................................ 800-921-9151 T-SHIRTS-CUSTOM PRINTED DLS Custom Embroidery ........................................ 847-593-5957 TABLES-ALL TYPES Chicago Booth ...................................... Page 17.... 773-378-8400 RestaurantWoodTables.com ................................... 773-599-6200 Waco Manufacturing ............................................... 312-733-0054 TABLEWARE Dishco SF ............................................. Page 42.... 510-823-2224 TAMALES Supreme Frozen Products ...................................... 773-622-3777 TEA-GREEN Dewdrop Tea ........................................................... 630-335-7806 TEMPORARY STAFFING Atlas Employment Services .................. Page 17.... 847-671-1557 TEXT MESSAGING PROGRAMS Illinois Royalty ......................................................... 630-487-1485 TOFU AND BEAN SPROUTS Phoenix Bean.......................................................... 773-784-2503 TOMATO PRODUCTS Pastorelli Foods ...................................................800-SOS-AUCY TRADE PUBLICATIONS Food Industry News ................................................ 847-699-3300 TRUCK GRAPHICS American Graphics ............................... Page 08.... 888-774-6270 TRUCK-REFRIGERATED DCI Central ........................................... Page 21.... 800-468-7478 TRUCK-SALES & SERVICE DCI Central ........................................... Page 21.... 800-468-7478 Mercedes Benz of Chicago ..................................... 312-628-4101 TRUCK-SALES NEW & USED D & S Truck Center ............................... Page 12.... 708-352-5551 M & K Truck Centers (Hino) .................. Page 19.... 708-793-5251 M & K Truck Centers (Isuzu) ................. Page 18.... 708-793-5251 TRUCK-VEHICLE GPS TRACKING UNITS Air Corp Wireless .................................. Page 45.... 630-514-9333 TV SALES, SERVICE & INSTALLATION BKS Enterprises.......................................................847-352-1118 VEHICLE TRACKING DEVICES Air Corp Wireless .................................. Page 45.... 630-514-9333 VENTILATING-SYTEMS CLEANING Enviromatic Corp of America ................ Page 23.... 800-325-8476 Averus ..................................................................... 800-393-8287 Olympia Maintenance ............................................. 708-344-0344 VIDEO SURVEILLANCE SYSTEMS Chicago Cardinal Communication .......................... 708-424-1446 WALK IN COOLER- MOBILE- RENTAL/LEASING Portable Cold Storage........................... Page 24.... 800-535-2445 WALK-IN COOLER REPAIR & MAINTENANCE Mackay Heating & Mechanical.............. Page 29.... 847-381-0448 Mechanical 24 ....................................... Page 24.... 847-987-9738 WALK-IN COOLERS AND FREEZERS Custom Cooler & Freezer ..................... Page 08.... 630-879-3131 WAREWASHING PROGRAMS Lee’s Foodservice ................................. Page 28.....800-728-1102 WEBSITE DESIGN Americaneagle.com .............................. Page 33.... 847-699-0300 WELDING & FABRICATING KOP Ind. Welding & Fabrication ........... Page 19.... 630-930-9516 WHIPPED CREAM Instantwhip Chicago.............................. Page 41.... 800-933-2500 WINE & SPIRITS Deutsch Family Wine & Spirits.............. Page 44.... 708-687-9870 YOGURT & SOFT SERVE EQUIPMENT Kool Technologies ................................. Page 18.... 630-483-2256
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PONTARELLI ASSOCIATES
Chicago’s Premier Hospitality Real Estate Brokers
Real Estate Services Restaurant Brokerage Division
For additional listings, please visit our website. To list your Business or speak with a Broker, contact our of�ice today. Kudan Group twitter.com/RestaurantRE
Vince Ferraro
Wisconsin town. Established 25 years, both venues draw patrons from IL and Wisconsin. Restaurant seats over 80 in vintage dining rooms. Banquets seat +/200 in adjacent 3,000 sq. ft. room...(with bookings into 2018). Fully fixtured kitchen services both! Bonus: Apartment...3 bedrooms, 2 bath! Parking for over 100 on picturesque grounds. Business is stable and profitable. Evenings only, with a 2am liquor license in a growing area. REAL ESTATE, BIZ, FF&E @ $585K
FAST FOOD: Specializes in broasted chicken and popular “southern
comfort food.” Highly visible at busy signalized intersection in NW Chicago. Freestanding! Seats 40. Parks 15. Dine-in, carry-out and delivery. BYOB. Tenant favorable lease. Rave reviews! BIZ, FF&E @ $159K
RE = Real Estate for Sale BU= Business for Sale NEW LISTINGS Rockford Area - Prime Real Estate Investment Opportunity LI NE ST W IN G!
RESTAURANT & BANQUET HALL: Just over the border in a quaint
312.575.0480 www.kudangroup.com
YOU CONCEPT: Affluent NW Suburb, just off I-90 Tollway. Freestanding, brick
DEVELOPMENT SITE: North suburb. 69,934 sf. REAL ESTATE parcels with established tavern, patio, picnic area, apartment, garages, paved lot, volleyball courts and... a 3 bedroom house! Across from planned development, TIF area near Great America! Package @ $749K PLOVER, WI: Family style with liquor license. Freestanding. Paved lot. Patio.
Seats 100. Pristine. “T-key.” Est. 1988. REAL ESTATE, BIZ, FF&E @ CALL!
HOT DOG!: Just listed! NW suburb. 3 months NEW! True illness forces sale. $140K
MORE LISTINGS AVAILABLE–CALL! SELLING? ALWAYS CONFIDENTIAL!
LI NE ST W IN G! !
ITALIAN: Just listed! NW Suburb. Dining room seats 100. Two (2) party rooms.
Seats 50 each. Courtyard seats 30+. Plenty of parking. Established over 20 years. Excellent reputation—area’s most popular ristoranté! HIGHLY CONFIDENTIAL! BIZ, FF&E @ CALL!
2731 W. Touhy Ave. Chicago, Illinois 60645
RE PR DU IC CE E D!
REALPOUL REALTY “Commerce With Morality™”
THINKING OF BUYING OR SELLING?
in Arlington Heights, IL & Chicago, IL BAR & BAR RESTAURANT $75,000 & $295,000 In Chicago, IL and Bolingbrook, IL Breakfast Lunch Only $80,000 to $250,000 in Hobart, IN Restaurant with 6 Apartments $495,000 In Antioch, Broadview, Chicago, Lake Zurich, Oak Park, Summit, IL and Hammond, IN Fast Food Places W or W/out Property $40,000 to $1,999,000 In Streamwood, IL Pizza Operation $79,000 in Chicago, Elmhurst, Elmwood Park, Franklin Park, Lake Barrington, Moline, IL and in Greenfield, WI and Portage, IN Restaurants, Restaurants with Bar, Retail Stores, Sports Bar $295,000 to $2,725,000
Call us at (773) 743-2100 for: 1) Property Management, 2) FREE Market Evaluation of your business, 3) FREE FARMERSTM insurance quote, 4) Story of your business in Estiator magazine
MEMBER: CRBA
june 33-40 classifieds.indd 36
RE PR DU IC CE E D!
ATTRACTIVE LIST OF BUSINESS OPPORTUNITIES
RE PR DU IC CE E D!
Peter J. Poulopoulos, MBA
RE PR DU IC CE E D!
Please Call (773) 743-2100 or Email peterjp@realpoul.com Managing Real Estate Broker Licensed in: Illinois, Indiana, Wisconsin
Turn-key, fully operating liquor store featuring hundreds of craft beers, specialty wines and spirits. Beautifully built-out; can be used as tasting room and event space.
Downers Grove, IL - Freestanding Restaurant/Bar/Banquet for Sale Restaurant building on 2.64 acre lot. Five private party rooms accomodate 20-200 people. Seating capacity of over 400 with large patio and parking areas. Near I-88 and I-355.
West Humboldt Park- Industrial/Development Opportunity Two-story loft-style building with 13,000 SF parking lot. Located on hard corner of Kilbourn & Haddon in an enterprise zone tax/improvement benefit area. Heavy 3-phase power. Size: 77,000 SF (Building) 48,690 SF (Land) Price: $1,150,000 (Real Estate) Agent: Jarrett
Fully-equipped divisible restaurant/bar in Deerbrook Shopping Center. High volume production kitchen, separate bar/lounge area, dining room & large private party room. Size: 6,700 SF Rental Rate: $19.25/SF(Net) Agent: Jarrett RE PR DU IC CE E D!
MEMBER: CRBA
Lakeview - 1433 W. Belmont Ave. Unit 1- Craft Wine Spirits & Beer
FEATURED LISTINGS Deerfield- 483 Lake Cook Rd. - Straight Lease with No Key Money!
VinceF@PontarelliAssociates.com
CALL 847-778-3571
Rarely available, fully-leased building with 5 residential apartments and +/- 5,200 SF newly built-out restaurant. Located on hard corner of Grace/Clark with large outdoor beer garden. Size: 11,375 SF (Building) 6,884 SF (Land) ~.16 AC (Lot) Price: $3.4M Agent: Jarrett
Size: 21,400 SF (Bldg.) Rental Rate: $14.50/SF (Net) Price: $2.9M (RE+BU) $199K (BU) Agent: Adam
LOCATION: River and Oakton, Des Plaines. Just north of Rivers Casino and
Rosemont! Former restaurant site. 13,200 sf lot/2600 sf building. New price!! REAL ESTATE @ $495K
Wrigleyville - 3801-09 N. Clark St. - Two-Story Mixed-Use Building for Sale
Size: 1,400 SF Rental Rate: $2,345/Mo. (Net) Price: $450K (RE+BU) $125K (BU) Agent: Brian LI NE ST W IN G!
complete kitchen. Corner location NW suburb. Also suitable for upscale casual or pub. FF&E @ $125K
LI NE ST W IN G!
building on 1+ acre. Seats 175. Parks 200. Fully equipped “T-key.” Pristine. Ready for your concept. REAL ESTATE, FF&E @ $1.225M
SPORTS BAR: Video gaming! Great lease. Fully equipped restaurant/bar with
Three buildings and 1.58 acres of separate vacant land for sale. Includes an operating restaurant with 3 apartments, gaming cafe, and a fully-leased 3 unit residential building. Price: $2,100,000 (Real Estate, Business, Assets) Agent: Chad
RELISPNRE DUTI ICW CNEGE D!!
TAVERN: Established over 20 years, this popular spot has is it all... Tavern, Videos, TVs, ATM, Juke Box, Pool Table. VIDEO GAMING is approved and should be added. Outside patio, picnic area, sound system and $$ making volleyball courts. Rent includes a 2 bedroom apartment with private deck! Owner confident of continued success...offers financing to qualified buyer. $125K
Evergreen Park & Midlothian- Durbin’s - Two Businesses with Real Estate Classic Irish bar/pubs with large patios. Operating. Do not disturb. Agents: Bob/Chad Evergreen Park - Size: 2,300 SF (Bldg) 3,128 SF (Lot) Price: $650,000 (R.E.) $100,000 (Bus.) Midlothian - Size: 5,029 SF (Bldg.) 29,787 SF (Lot) Price: $1,250,000 (R.E.) $310,725 (Bus.)
Greektown & Lakeview- Gyro Mena - Two Businesses for Sale Two fast casual restaurants with Black Iron for sale. All FF&E included. Agent: Adam 769 W. Jackson Blvd. - Size: 3,840 Rental Rate: $26/SF (Net) Price: $129,900 (Business) 905 W. Belmont Ave. - Size: 1,250 Rental Rate: $45/SF (Net) Price: $199,000 (Business)
West Loop- Morgan Street Cafe & M2 Cafe - Two Businesses for Sale
Two beautifully remodeled cafes; can be purchased separately or together for $300K. Morgan St. - Size: 1,010 SF Rental Rate: $3,250/Mo. (NNN) Price: $150K Agent: Jerrod M2 - Size: 1,625 SF Rental Rate: $3,859/Mo. (Mod. Net) Price: $150K Agent: Anthony
West DePaul- Confidential Code #A148- Real Estate and/or Assets
Freestanding restaurant near busy intersection. Features a large kitchen, bar area and full basement. All assets included with real estate purchase. Size: 2,626 SF (Bldg.) 2,700 SF (Lot) Price: $639,900 (RE + Assets) $49K (Assets) Agent: Adam
Mt. Prospect, IL - 702-12 N. River Rd. - Finn McCool’s
Extremely well-built building and business on over 2 acres of land. High grossing, multilevel venue including a diner, sports bar and nightclub. True turn-key operation. Size: 4,669 SF (Building) 87,323 SF (Land) Price: $1,290,000 (RE+BU+Land) Agent: Jarrett
REQUEST A COPY OF OUR COMPLETE INVENTORY AT INFO@KUDANGROUP.COM
Kudan Group, Inc. 566 W. Lake St. Suite 320 Chicago, IL 60661
MEMBER: CRBA
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Food Industry News® June 2017
Page 37
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NEW! WESTERN SUBURBS ON MANNHEIM ROAD
NEW! CHICAGO/SOUTH SUBURBS Restaurant-bar-banquets-drive thru-catering. Specializes in ribs, steaks, chicken & fish. Established for 42 years. 4 million in sales a year verifiable 16,000 SF building/seats 200 in dining room, 200 in banquet rooms plus sit down bar 22 seating. Carryout with drive-thru window, catering service with 2 delivery trucks. Parking for 155 vehicles. Five slot machines $120,000 gross monthly. For Sale/For Lease Qualified Buyers Only. NEW! WESTERN SUBURBS-LOMBARD Turn-key free standing restaurant bar-banquets 6,900 SF building, seats 270+/-, Lot 70,000 SF parks 100+/-. Low Real Estate taxes $24,000 a year or $3.47 per SF. For Sale/Lease. Lease type: Triple Net. Lease price per SF: $15 NNN Asking price: Upon Request NEW! WESTERN SUBURBS - LISLE For Lease-free standing former restaurant. 2,520 SF plus 1,000 SF lower level brick building. Lot 22,850 SF, Hard corner stoplight intersection SEC of Main Street (Route 53) and Maple Ave. National Tenant location by Benedictine University. Next to major national tenants, high traffic counts, great demographics. Lease type: NNN/$30 per SF NNN. Real Estate Taxes: $5.60 per SF
Turn key, fully equipped fast food restaurant with drivethru window All new & shiny. 1370 SF plus 1,200 SF lower level with high flexicore ceiling. Building 13,304 SF; lot parks 17 cars plus additional parking. Next to Dunkin Donuts & CVS Pharmacy. High density traffic. FOR LEASE/FOR SALE. Call for more information.
NEW! WESTERN SUBURBS
Most famous “Hot Dog Stand” in the Midwest Free standing drive-in. Real $$$ maker. Seats 40; Parks 20. Selling Real Estate & Business. Qualified buyers only.
NEW! NORTH SHORE SUBURBS
NEW! OAK BROOK
For Sale established deli with catering in office building. 1,500 SF, seats 50. Rent only $400 per month. No utilities; No evenings or weekends Open 8:00 am – 3:00 pm. Call For More Information.
NEW! NORTHWEST SUBURBS
Downtown Elgin on the Riverwalk by Grand Victoria Riverboat Casino. Turn-key 5,445 SF brand new restaurantbar-banquet, 2 bedroom apartment plus full basement. Water view patio with covered bar. Seats 75 dining room; 40 banquet room and 80 on the outdoor patio on the river walk. For Sale $649,500 or For Lease $11 per SF or $5,000 per month. Real Estate taxes only $1.14 per SF or $657 per month. NEW! CHICAGO SOUTH
NWC stoplight intersection of 47th Street and Damen Avenue. Located in the outlot of “The Yards” Plaza. For Sale/Lease. 3,750 SF building with 27,557 SF Lot. Brand New quick service restaurant with drive-thru window. Existing furniture, fixtures and equipment in place. Located next to Burger King, Pizza Hut & Wings in the same shopping center. Surrounding retailers include Checkers Burgers, McDonald’s, Home Depot, Walgreen’s, Food For Less.
NEW! EVANSTON NEAR NORTHWESTERN UNIVERSITY
For Lease/Sale. 3,783 SF building with 79,715 SF lot. Quick service restaurant with drive-thru window. Existing furniture, fixtures and equipment in place. Next to CVS Pharmacy. Surrounding retailers include CVS Pharmacy, KFC, Walgreen’s, Culver’s Burgers, Applebee’s, Burger King, etc.
PRICE REDU
Hot restaurant location, turn-key in downtown Evanston Free standing 3,500 SF building plus 1,500 SF basement. Seats 140; parks 17 cars. National tenant location. Call for more information.
CTION
NEW! WESTERN SUBURBS-OAK BROOK AREA
Hot!!! Sports Bar-Brewery. 14,000 SF building seats 500. Lot 60,000 SF; parks 100+/-. Established for 20 years; Real $$$ Maker. Selling Business Only. Owner retiring-possible owner financing to a qualified buyer. Lease $14 per SF NNN, Real Estate taxes $2.71 per SF.
MEMBER: CRBA
NEW! HOT LOCATION FOR YOUR NEW FOOD CONCEPT 640 Ogden Avenue, Downers Grove. 1,360 to 7,440 SF available 18’ feet clear ceiling height. FOR LEASE Class “A” Retail Center available June 2017. High traffic counts and excellent demographics.
NEW! CARBONDALE, IL National tenant location. Free standing 3,754 SF brick building with drive thru window on 28,200 SF lot. Parks 30+/-. For Lease triple net lease $20 per SF NNN. Real Estate taxes $3.20 per SF. Other tenants including Panda Express, Panera Bread, Auto Zone, Fazoli, Chipotle, Burger King, McDonald’s just a few doors down from the Mall include Macy’s, JC Penney, etc.
Nick Di Brizzi 888-317-7721
NEW! SOUTHWEST SUBURBS-MIDLOTHIAN ON CICERO AVE.
Just one door south of the SEC stoplight intersection of 147th Street and Cicero Avenue. For Sale/Lease. 4,200 SF building with 46,590 SF lot. Brand New Quick Service Restaurant with drive-thru window. 49,000 VPD traffic count on Cicero Avenue and 29,000 VPD traffic count on 147th Street. Next to Fannie May and across from Walgreen’s, major development NWC of 147th Street and Cicero Avenue. Surrounding retailers include, Mariano’s, Cooper’s Hawk, McDonald’s, Pepe’s Mexican Restaurant, Popeye’s Chicken, Panda Express, Taco Bell.
We have bank owned foreclosures; commercial and residential. For more Confidential Listings, Call Today! 1-888-317-7721. Se Habla Español.
FOOD INDUSTRY NEWS
4” x 5”............................................. $250 4” x 6”............................................. $297 CLASSIFIED RATES 4” x 8”............................................. $397 2” x 2”............................................ $50 4” x 10”........................................... $497 4” x 2”............................................. $100 10” x 6”........................................... $662 6” x 2”............................................. $150 FULL PAGE .......................................call 4” x 4”............................................. $200 CALL PAULA: 847-699-3300 MAJOR CREDIT CARDS ACCEPTED!
BUSINESS OPPORTUNITIES • THINKING OF BUYING OR SELLING? CALL JOHN MOAURO! FAST CASUAL HIGH VOLUME PIZZERIA TAKEOUT Property with restaurant & additional tenant units. Fully leased and income producing. Priced to sell in mid $3Ks. Call for Details!!!
SOLD
Krauss Gaslite Lounge 5130 W. 95th St. Oak Lawn, IL 60453 Restaurant & Real Estate for Sale
FORMER CHECKERS LOCATION
Free ree standing building w/ drive thru in the Western burbs. Near stoplight intersection. 1,200 sq. ft. on approx 1/4 acre site. Low property taxes. Priced to sell. Call for details.
ITALIAN RESTAURANTS, W/ BANQUETS & PIZZERIA Family owned and operated sports bar for over 40 years. Located in high traffic area of 95th & Tulley Ave. Video gaming generates income. All furniture, fixtures & equipment included. Immediate area packed with new development & major retailers such as Lou Malnati’s, Starbucks and Smashburger. Size: Approx. 2,000 SF with Additional Basement Licenses: Retail Food, Liquor & Gaming Parking: 18 Spaces Price: $699,000 (Business, Real Estate, Assets) Contact: Chad Severson - 815.404.9171 - chad@kudangroup.com Kudan Group Inc. - 566 W. Lake St. Suite 225 Chicago, IL 60661 312.575.0480 www.kudangroup.com
MEMBER: CRBA
june 33-40 classifieds.indd 37
Established over 50 years. Limited hours. Includes real estate. Priced to sell quickly. Call for details.
Multiple locations. Long established, over 50 years of history. Has gaming! Seller retiring.
EXTREMELY CONFIDENTIAL Call for details.
PANCAKE HOUSE Chicago location. 3,000 sq. ft. Seats 120. Long term, favorable lease. Limited hours. Possible owner financing.
RESTAURANT/BANQUET FACILITY SEAFOOD RESTAURANT Located in SW burbs, adja-
cent to a golf course community; great for banquets. Seating 400 plus. Apx. 58,000 Sq Ft site, building w/ walk out lower level. Over 13,000 Sq Ft. Low RE taxes, being offered below current appraisal. Bank owned w/ possible financing available. Call for details.
Freestanding 2,500 sq. ft. restaurant. A community favorite! High volume sales. Seats 60. Abundant parking. 4-5 star reviews on Facebook, TripAdvisor and Yelp. Call for details.
SPORTS BARS/GRILLS • Approx. 4,500 sq. ft. w/ patio. Seats up to 200 plus. Paved parking. Located in strip center community. SW burbs! Priced in the mid $180s. Long-term lease. SELLER FINANCING AVAILABLE! ---------------------------------------------------• 8,000 sq. ft. + facility located on 2 acres. With or w/o property. High volume sales. Asking from 600K to 2.1M
AMBASSADOR
9999 West 143rd Street Orland Park, IL 60462
Broker/Appraiser Always Confidential
(708) 361-1150 Email: jmoauro@aol.com Web: www.johngmoauro.com
5/12/17 4:19 PM
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FRANCHISE OPPORTUNITIES
CLASSIFIEDS
COMMERCIAL/RESIDENTIAL BUILDING 7 Unit Building 3121 N. Cicero. 4 apts. with tavern & food. Tavern license. Lot 50 x 125. Occupancy: 98 Some financing available.
$675,000
Call Wesley at 773-671-1273
FOR SALE
Food Industry News® June 2017
For Sale: Great Business Opportunity in Beautiful Arts District of Benton Harbor, Michigan
Start your own restaurant / bar two blocks from Harbor Shores Golf Course designed by Jack Nicklaus—home of the Senior PGA for the area. This location is walking distance from Lake Michigan and Whirlpool headquarters. The business includes full liquor license, all equipment and furnishings to get started fulfilling your dream.
Contact Jim at (269) 876-0685
West Side Distribution Packaging and Dried Goods Company For Sale!!
©2017 Firehouse Subs
Seeking new owner for small fastEstablished customer base with over 30 years in casual Mexican restaurant located business and over a million dollars in sales yearly. Also in shopping center. In business established retail cash and carry shop in front of ware20 years! 1,800 sq ft. Seats 65. house. 20,000 sq. ft. building with 7,000 sq. ft. parking Unique menu. Liquor license! lot. Business and real estate for sale. 1.2 million OBO. Equipment and all recipes included!
Call Jake for more info.
#1 America’s Most Loved Fast Food Restaurant
847-652-8164 Fast Food Restaurant For Sale
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To own a franchise, visit FirehouseSubs.com/Franchising or call 877.887.8330. A ST R AT EG IC INI T I AT I V E OF T HE IN T ER N AT ION A L F R A NCHISE A S SOCI AT ION
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RESTAURANT, BAR OUTSIDE PATIO
6,600 sq. ft. on busy Rand Road in Des Plaines. Owner retiring after 20 years. $1.4 Million for Business + Property. $349,000 for Business Only. Call Patrick @
Cambridge Realty & Brokerage
847-710-9233
june 33-40 classifieds.indd 38
Please call 773-617-0842 or 630-699-0996
Chef Position Available Chef partner Armondo Vasquez
is currently seeking Chefs for the position of Sous Chef. Successful candidates must be willing to learn the La Scarola ways. Successful high volume restaurant/leadership experience is required. We’ve built a business to a packed house seven nights a week and will only give our customers the very best in consistently exceptional food and service. La Scarola restaurant in Chicago has accommodated guests from around the world for 19 years.
For consideration, email Armondo at Lascarola721@ gmail.com
Located in Woodstock, IL. One block off the Historical Square. Free-standing building, 6 years old, 1476 sq. ft. ground floor. 790 sq. ft. basement. Inside seating capacity 36, outside has 6 picnic tables. Drive-thru window. Specializing in hot dogs, Italian beef, Italian sausage, French fries, soft serve ice cream, sundaes, shakes, cones and more. Concession trailer included. Micros POS System also included. Owner retiring! Price to sell at $400,000
Call Steve at 815-715-3142
For Sale: Great Business Opportunity in Beautiful Arts District of Benton Harbor, Michigan
Start your own restaurant / bar two blocks from Harbor Shores Golf Course designed by Jack Nicklaus—home of the Senior PGA for the area. This location is walking distance from Lake Michigan and Whirlpool headquarters. The business includes full liquor license, all equipment and furnishings to get started fulfilling your dream.
Contact Jim at (269) 876-0685
BUSINESS FOR LEASE
Thinking about starting your own business? Completed in December of 2013, Hill Country Market is a fully furnished deli, café and market featuring full kitchen, café seating, retail floor space, outdoor patio/seating and outdoor kitchen/bar seating. Located on the busy intersection of Hwy. 50 and Hwy. B between Kenosha, WI and Lake Geneva, WI. Unique and quality craftsmanship on both interior and exterior including hardscaping, patios, stonework and cedar pergola. Patio featuring working waterfall and fire pit. Has an existing customer base, parking and available road signage. 2880 SF. $12/SF/Month. Contact: 262-620-2111
5/12/17 4:20 PM
ale
rical sq. ing hru lian aes, ded. ng!
Food Industry News® June 2017
Libanais Retail Location
Libanais Sweets, the leader in wholesale baklava recently opened a new retail facility bakery and restaurant at the corners of Devon and McCormick in Lincolnwood. In addition to its vibrant wholesale business, Libanais is taking great pride in bringing the cuisine of Lebanon to guests on the Northside of Chicago. According to Nasr Kohnaiser, “This restaurant has been a dream of mine since coming to the United States decades ago. My family had a vibrant restaurant and hotel business in Lebanon, and today I am continuing this family tradition with a restaurant in the best food service market in the United States.” Libanais offers 30 varieties of baklava with variations on the shape and size, which bring a very unique and authentic presentation to dessert lovers. Its restaurant will feature authentic homemade specialties including pastries and Shawarma. The restaurant is open for breakfast lunch and dinner and it’s located at 3300 West Devon Avenue in Lincolnwood. About Libanais: From the shores of the Lebanese Mediterranean Sea, and the legendary Raouch Rocks, comes Libanais (Lee-bah-Neh), and authentic and casual Lebanese restaurant. With over 80 years of family experience which began with Nasr Restaurant in Raouch, Beirut in 1935, Libanais is designed to represent traditional Lebanese cuisine in a pristine atmosphere that every visitor will enjoy. For more information, contact libanaissweets.com.
june 33-40 classifieds.indd 39
Page 39
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Page 40
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Food Industry News® June 2017
Why Customers Won’t Buy From You
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unspoken, these are the “no sale signals” customers send when they’re dissatisfied with a salesperson. Here are some of them: 1. You don’t connect with me. You think you do with your small talk and feigned friendliness. It’s all an act, the same one you put on for every customer. Your efforts at manipulation are transparent and belittling. You don’t give even one good reason to buy from you. 2. You’re only interested in making a sale. You haven’t figured out that your role as a salesperson is understanding what’s going on with your customers, what they’re thinking about, and what they want to accomplish. Do that, and the sale will take care of itself. 3. You decide what I should buy. Try helping your customers examine the possibilities so they can narrow the choices to the point that they say, “This is what I want.” 4. You push the customer to make a decision. You make constant attempts to motivate the customer, but nothing works. The customer procrastinates. Later, you find out the order went to someone else. Pushing customers doesn’t work. 5. You don’t answer the customer’s questions. Salespeople think they do, but they don’t. They’re so intent on what they want to get across, they don’t hear what the customer is saying or how they’re acting. Even so, salespeople come away pleased with their performance and pat themselves on the back for the great job they did on the presentation—but they don’t get the order. 6. You make the customer feel inadequate. It’s important to remember that you may be better informed than the customer, nomatter what you are selling. This makes it easy for a customer to feel inadequate—and defensive. If the person is sensitive, this can harm your chances of moving forward. 7. You don’t stay in touch after the sale. You know that’s what they want to hear from their salesperson. When you don’t do it, you let them down. They fell for your line, and you’ve played them for a sucker, or so they think—and that makes the bad juices flow. 8. You don’t follow through. You say you’ll get a customer the requested information. Three weeks later, you haven’t done it. The customer comes to the conclusion that he can’t count on you. It’s time to realize that such experiences are indelible. 9. You try to impress customers rather than help them. Perhaps it’s a lack of self-confidence, salespeople feel it necessary to “sell” themselves to a customer by peppering the conversation with success stories and name dropping. All the while, what customers are looking for is help, and you miss the sale. 10. You don’t play it straight. The day after having a car serviced, the dealer’s rep called to see if the work was satisfactory. Then the dealer’s rep added, “You may get a call from the manufacturer asking about our service.” The customer felt the dealer was using him. 11. You offer solutions that are either inappropriate or don’t solve the customer’s problem. When buyers figure out what you have done, your credibility is gone and so is the customer. 12. You don’t take advantage of opportunities to be helpful. A customer came in to replace an expensive five-year-old digital device he had bought elsewhere wasn’t working properly. The sales technician examined it, ran tests, made adjustments, and handed it back to the customer. “Try it now,” said the tech. Sale lost? No. Some weeks later, the customer called and ordered the latest model. By helping, the sales tech got the order. 13. You don’t think like a customer. The worst criticism anyone can level at salespeople is to say they don’t think like a customer. Namely, they don’t take the time to discover what’s important to customers, what they don’t like, how they make their decisions, and what bothers or worries them. If there’s one thing customers want from salespeople, it’s to be understood. –John Graham of GrahamComm is a marketing and sales strategy consultant. Contact him at johnrgraham.com
5/12/17 4:20 PM
Food Industry News® June 2017
Page 41
Channeling Anger Management Blowing up can be a bad move when it affects others, but when harnessed properly, anger can be a motivator. Frustration can drive us to choose a novel path while problem solving, or to become focused and committed – taking up a new political cause, for example. Frustration may also be useful in negotiations. Anger can signal that you are done conceding. But watch how you express it – raising your voice during a debate may be helpful, but won’t win a win-win. Screaming has limits. If you use anger as a tool too often, people will learn to avoid you. While others may offer small amounts of time and effort to keep your temper from erupting, you’ll miss out on their best contributions. Make anger the last step. If you get into a disagreement with someone, pause for a moment and try to understand that person’s point of view, then look for a mutually beneficial solution. Once you become angry, your thinking gets too narrow. Breathe deep. To bring anger down a notch or two, the American Psychological Association recommends practicing deep breathing. Focus on inhaling and exhaling, and picture your breath travelling to your diaphragm. Create a playlist of your favorite music to help you relax in difficult situations. Different genres work for
june 41-48.indd 41
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different people. Listen when you feel agitated in order to curb anger. Keep disagreements from turning into fights by improving your communication skills. Avoid cutting others off or using accusatory adverbs such as ‘always’ and ‘never’. Unhealthy anger – the inability to cool down when upset – can be a symptom of mental health disorders such as depression, say experts. Speak to your doctor if this feels familiar; medication and cognitive behavioral therapy may help. Cut yourself some slack. Some forms of anger – the ‘fight’ side of the fight-or-flight coin – is associated with fear and is hard-wired into the brain. When you or
a loved one is in apparent danger, it’s normal to lash out. During these situations, apologize if necessary and forgive yourself for the outburst. After anger runs its course, let go of it. There are three steps for decompressing after you’ve been hurt: make sense of the wrongdoing by discussing it with a loved one or a therapist; avoid holding onto resentment or bitterness after you’ve processed the issue; and, finally, move forward – find humor in the situation or leave the environment if it’s become toxic.
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Pictured here is Lenny Rago of Paninos Evanston, Illinois showing off his pizza that placed second in the Pan Division 2017 at the International Pizza Challenge that was recently held in Las Vegas.
5/12/17 4:12 PM
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Food Industry News® June 2017
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Food Industry News® June 2017
A New ‘Focus’ on Food
Curtis Newborn, Founder & Chief Creative Officer of Obscura Companies, with brands that include Curtis Newborn Photographic & Obscura Studios, announces the recent merger of FoodPhotoStudio.com into the family of Obscura brands. FoodPhotoStudio.com is a full service photo studio specializing in food + product photography. With studio space in Schaumburg, Illinois, they are conveniently located adjacent to Woodfield Mall and just off I-90. The 5,400 square foot space includes an office area, client lounge, conference area, massive prop room, studio space, plus a full kitchen and a set wall storage area. The studio space is one large bay capable of easily handling 4 sets. Access for props, sets and supplies is made easy via an overhead drive-in door at the rear of
InternatIonal
Amazon Food Sales Plan 7-Eleven Explores Automated Checkout in India Seven & I Holdings, the Japanese owner of 7-Eleven convenience stores, will work with other companies to develop an enhanced checkout system that would eliminate the need for employees to physically scan bar codes at checkout. The new technology is expected to ease the country’s labor shortage and should be available at all convenience stores by 2025.
Amazon could be moving forward with plans to sell food directly to consumers in India from the Amazon Now and Amazon Pantry marketplaces, which currently offer foods from third-party sellers. The government has requested that Amazon create clear separations between food and non-food items, including separate warehouses, sources said.
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Shopping Nears Gender Equality
Men and women are almost equal when it comes to grocery shopping, with women accounting for 51% of grocery shoppers and spending an average of $2.73 more per trip than their male counterparts, according to a study from analytics firm VideoMining. The study also found that 68% of shopping trips include 10 items or less, and 20% of consumers shop only on store perimeters, compared with 12% in 2012. – Adapted from Progressive Grocer
the studio. FoodPhotoStudio.com specializes in digital food photography. Their photography team exemplifies the best of innovative visual problem solving, and values strong relationships with top stylists and writers. Their experience with diverse food + product clients gives them the ability to offer full service capabilities, for both established businesses and new product concepts. FoodPhotoStudio.com is your one-stop source for a broad range of custom visual communications… everything from recipe development and video production, to design and sourcing of retail food packaging. For more information contact info@foodphotostudio.com
Road Trip Travelers Choose Closer, Shorter Getaways The weeklong vacation has been but vanished from the American landscape as more often, workers with no time off or limited amounts of personal freedom have been tethered to a shorter leash. But brief escapes are high in popularity, according to research from Enterprise Rent-A-Car. A survey of 1,001 U.S. travelers found that 66 percent would choose a one-day or weekend jaunt over a weeklong vacation, which only 31 percent favor. And they’re willing to drive a long time for a short break, with 57 percent stating they’d be willing to drive up to 300 miles for a weekend stay. Men take road trips because they enjoy the drive itself, the survey found. Women, on the other hand, focus on relaxation and rejuvenation, and are more likely to come back from road trips feeling rested and refreshed.
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Food Industry News® June 2017
Page 45
Nuggets AmericInn is a mid-scale hotel chain with over 240 friendly locations currently open or under development in 24 states. Am- Goya President Robert Unanue (right) and CIA President Dr. Tim Ryan are joined by CIA stuericInn stands by dents as the Goya Cuisines of the Americas the Golden Rule Kitchen is dedicated at the New York campus of of treating people The Culinary Institute of America. (Photo credit: CIA/Phil Mansfield) as we’d like to be treated. Apply Cherry Limeades to fill early for a passport or more than 15 Olympic renew your old one. It sized pools. Little Passshould be valid for at ports - A Global Advenleast six months after ture is a monthly subyou return home and scription that comes in needs to have two or the mail filled with soumore blank pages. But- venirs, stickers, activiterball Foodservice is ties & more. It’s great the largest producer of fun and learning for the turkey products in the kids. Make a trip to DisU.S. producing more ney’s Typhoon Lagoon than 1.5 billion pounds Waterpark in Orlando, of turkey each year. Florida for a memorable Church’s Chicken the and fun family vacaglobal brand that started tion. Pouring salt on a serving hot fried chick- grease fire will smother en in 1952 is celebrat- it. Rolling and shaking ing 65 years of service a bottle of nail polish with events throughout to mix the color could 2017. Church’s is one of cause bubbles. Smores the largest QSR chick- are always a summer en chains in the world. camping treat, but if Did you ever get a ring you’re not by a campstuck on your finger? site you can make them One way to get it off is by in your microwave at putting baby oil on your home. Microwave a finger which makes it graham cracker with a glide off easily. Father’s marshmallow on top Day—June 18th 2017 for 10 seconds, take out is celebrated the third add the squares of HerSunday in June. Gift shey’s chocolate and anideas for dad include other graham cracker. slippers, a tie, watch, Summer berries and shaving accessories, grapes can last longer cologne, audio book, in the fridge if you store sports memorabilia, them in a colander. Air grill and grilling uten- can flow in the holes in sils. In one year Sonic- the colander keeping Drive-In sells enough them fresher.
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Savings until 6/30/18; then $60/mo. for line 1, $40/mo. for line 2 & $30/mo. for lines 3-4. Pricing shown with $5/mo./line AutoPay discount applied w/in 2 inv. Other mo. charges apply.
Wolfgang Puck Goes ‘Rogue’ Wolfgang Puck recently opened a 10-seat eatery called Rogue Experience in the West Hollywood neighborhood of Los Angeles, marking a shift back to high-end dining by the celebrity chef who has spent much of the past few decades focused on mass markets. The new eatery will feature a $155-per-person tasting menu and a reservation system with prepaid ticketing. – Adapted from Bloomberg
Serrelli’s Finer Foods – a staple in Chicago area Since 1934 recently held a “Beef Up” sale for customers of its retail Italian grocery and deli located 6454 W. North Avenue in Chicago. Serrelli’s Finer Foods began as a father-and-son specialty shop in 1934, where they began making their signature Italian roast beef sandwiches. In the depths of the Great Depression, sandwiches were an inexpensive way to stretch food budgets, so Serrelli’s became a popular staple of the local neighborhood. Today, the business is operated by a 3rd generation Serrelli, Patti Hereau-Serrelli. In addition to the firm’s thriving retail business, they also sell their all natural Italian Beef wholesale to many better restaurants across the Chicagoland area.
You gain strength, courage and confidence by every experience in which you really stop to look fear in the face. — Eleanor Roosevelt
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Pick a single rewards card with a generous payback on everything you buy and you’ll have just one credit card bill to pay each month, a single statement to monitor for errors and fraud, and one rewards program to track. Plus, you won’t have to think about which card to pull out at the register. If you like playing the rewards card game, juggling multiple cards for maximum earnings in different categories, you can simplify by using credit cards from a single issuer. If you stick with cards in the Chase Ultimate Rewards program, for example, you can pool the points you earn and exchange them for travel bookings, cash back, Amazon.com purchases and other rewards.
Get ready; water utilities have been DE S I Ghit N by a one-two punch that will likely pass the pain onto you. Revenues are down, thanks to consumers’ conservation efforts. At the same time, pipes need replacing, and systems are expanding to meet growing demand. “We’re playing catch-up,” says Tracy Mehan, director of government affairs for the American Water Works Association. Water rates rose an average of 5% for U.S. consumers in 30 major cities in 2016, tacking on an extra $2 to $4 or more to monthly water bills, depending on usage. Since 2010, rates have jumped 48%. Expect more increases as utilities try to close the revenue gap. To raise money, some utilities are reconfiguring rate plans that charge a low initial price for a specified amount of water, with the price scaling up as more water is consumed. In Texas, the Fort Worth Water Department charges $2.12 per 100 cubic feet of water for the first 600 cubic feet, but the first tier used to cover up to 800 cubic feet. Other utilities are increasing customers’ fixed monthly charges or, in some cases, adding new fees to cover special projects. Bay City, Mich., approved a new $2 monthly fee to fund lead pipe removal. Eventually, the Civil War-era pipes beneath Chicago will be in need of major work as well. Check your bill for a breakdown of your current rate, or go to your utility’s website to find out if you’ll pay more soon. –Portions from Kiplinger’s
Food Industry News® June 2017
PEOPLE SELLING THE INDUSTRY with Cary Miller This month I am proud to be pictured with Chef Tony Priolo, owner of Piccolo Sogno, Nonnino and the soon to be open Maillard Tavern. Chef Tony is renowned for giving back to the community. In addition to mentoring his staff and hiring those who are disadvantaged, he also mentors the Simeon (High School) Career Academy culinary team which will be competing in the national Pro-Start championships later this year. Tom and Paul Kailis are with Chicago Sweet Connection Bakery, a local wholesaler of decadent desserts, cakes and pastries. Chicago Sweet Connection delivers desserts directly to restaurants across the local 5 state region. Whether you are looking for high end desserts or value added ones, they have beautiful products available for every budget. The company also has a thriving business supplying supermarket chains with desserts and pastries for their in-store bakeries. You can see their ad on page 32 this issue. Levi Roman is the founder and owner of RestaurantWoodTables.Com, a local firm importing and selling high quality, durable, all natural wood table tops from Romania. Levi’s tabletops come in 3 colors, ranging from light to dark, as well as a “checkerboard style” butcher block tabletops. Not many people know, but the trees in Romania produce some of the hardest and longest lasting wood used for tabletops available on the planet. And because Levi wants to separate his products from others, he insists on using thicker tabletops, which add beauty, class, style and durability to dining rooms. Levi understands the needs of food industry buyers. So besides making his products available online, he is also happy to meet with buyers in person. You can find this company listed in our buyers directory under Tables. Bill Post is the owner of William J Post Restaurant Advisors, our market’s most experienced and formidable restaurant consultants. Bill has over 30 years of experience in the foodservice industry in extremely diverse operations, including managing, supervising, and leading the creation, development, and opening of almost two hundred uniquely different concepts. Throughout his career, Bill has also provided consulting and advisory services to a list of who’s who in the (local and national) restaurant, hospitality and entertainment industries to everyone from large billion dollar companies to small start-ups. If you need a consultant, it would be wise to select someone with experience in areas which include Marketing, Executive & Management Search, Human Resources & Administration Management, Real Estate Brokerage & Expertise, Restaurant Insurance & Risk Management Services, Graphic Design & Menu Engineering, Website Development & Improvement, Information Technology Management, Architectural & Mechanical Design Services, Food Product Development for Retail Distribution, Legal Guidance & Counsel and Bookkeeping & Financial Management. Bill offers these services and others to his clients. He is based in Chicago’s South Loop and offers free consultations. Xavier Alexander, Dave Marsalek and Darko Arandjelovic are with Chicago based Metric Coffee. All of their coffees are roasted on a self restored vintage, built-to-last coffee roaster which produces exceptionally well balanced, sweet, and clean coffees. For them, it represents the perfect meeting of old world method and modern technology. The story of Metric is still being written. They started with just two people and have grown into a small solid staff united by a common passion to provide clean tasting, free coffee to many of Chicagoland’s leading foodservice operations. The company also operates a small retail café at its roasting facility located 2021 W Fulton Street in Chicago. Yvonne Chou and Kellie Du are with Taiwan based Ka Va Lan Distillery. You may not associate Whisky with Taiwan, but their products are world renowned for premium quality and flavor. This brand has won numerous awards and has even monopolized the independent Beverage Testing Institute’s “International Review of Spirits” competition, ensuring that no other whisky appeared in its top 5 rankings. Kavalan scored the 5 highest rated Platinum Medals and 10 Gold Medals in the 2016 competition, bringing its total trophy chest to more than 200 gold medals or above. Ka Va Lan has also earned the prestigious 2016 World’s Best Single Cask Single Malt Whisky Award. Ask your liquor rep, for details.
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T:10.5”
A few thoughts on f lavor. Like,
202 OF THEM.
T:13”
THE CHEFS at Ken’s spend their days crafting delicious dressings, sauces and recipes. It’s all they do. They currently have 202 flavors, including 18 kinds of Ranch. What’s the next Sriracha? We’ve got a guy working on that right now. Ken’s will create flavors Ken’s is always thinking up new flavors. And new ways to use them.
for you that are loaded with off-the-chart tastiness and will keep customers coming back for more. We’re available everywhere. Just ask.
Then get a taste of what’s to come at kensfoodservice.com. Or order by calling 800-633-5800.
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