June 2013 web

FOOD INDUSTRY NEWS

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june 2013

FOOD

INDUSTRY NEWS Chicagoland’s Local Food Industry Buying Source Gibson’s Bar & Steakhouse

FOUNDED 1982

june 2013

Chicago Cut Steakhouse

Chicago’s On Fire with Spectacular Summer Dining Publisher’s insight ....................................... 4

Chicago Cut Steakhouse

around chicago: Calo....................................10 Chef Profile: ...................................... 6, 23, 32 travel: Amtrak vacations............................. 20 nuggets...................................................... 27 Diner x...................................................... 30 national news............................................. 31 people selling the industry.......................... 34 directory....................................................41 classifieds..................................................44

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Shown above, outdoor dining takes advantage of both beautiful weather and magnificent surroundings. Gibson’s at 2105 S. Spring Rd. in Oak Brook, IL. has a patio with three fire pits, a full outside bar, Alpine waterfall and can accommodate 200 guests. Chicago Cut Steakhouse, at 300 N. LaSalle in Chicago, IL offers stunning riverfront views and can accommodate 120 guests on the patio. For our list of other recommended outdoor dining, see page 31.

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Food Industry News® June 2013

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Retirement Community Serves World-Caliber Cuisine

At the Covenant Village of Northbrook retirement community in Northbrook, Ill., Chef Dwight Evans is the man in the kitchen satisfying 600 retirees with everything from juicy burgers to steak au poivre.

The retirement community offers two dining venues. A casual bistro is open for three meals a day and serves daily specials as well as made-to-order omelets, stir-fry, personal pizza, grilled and deli sandwiches, and more.

With hostess seating, crisp linens, traditional table service and a gracious view of the community’s 55acre park-like setting, the formal dining room offers Evans a second venue to show off his culinary expertise. Meals include choice of appetizer, entrée, accompaniments and of course desserts.

The menu is resident-driven, so Evans takes his cues from those who live at Covenant Village. Everyone has different tastes, and that’s a tall order. But Evans says his magic is finding a way to please them all. He’s obviously mastered the challenge; the American Culinary Academy certified chef enjoys near celebrity status at the suburban Chicago community.

Evans says his success came from honing his craft for almost 30 years. A graduate of Johnson & Wales University, Charleston, S.C., Evans went on to the Ecole SuFood Industry News perieure de Cuisine Francaise, Paris. He spent two years at the Valerie Miller Michelin two-star Jules Verne President and Publisher restaurant at the Eiffel Tower, Mark Braun was chef of Crystal cruise ship, Associate Publisher then returned stateside to furTerry Minnich ther his career.

Editor Covenant Village of NorthCary Miller Advertising/Vice President brook is a faith-based, nationally accredited, not-for-profit Paula Mueller Classifieds/Office Management continuing care retirement Nick Panos community located at 2625 Corporate Counsel Techny Rd., Northbrook, Ill. ––––– It is administered by Covenant James Contis 1927-2013 Retirement Communities Inc., Food Industry News Issue 6, June 2013 which is a ministry of the Evan(ISSN #1082-4626) is published monthly, $49.95 for a three-year subscription, by Foodservice Publishing, gelical Covenant Church.

1440 Renaissance Drive, Suite 210, Park Ridge, IL 60068-1452. Periodical postage paid at Park Ridge, IL, and additional mailing offices.

POSTMASTER: Send address changes to Food Industry News, 1440 Renaissance Drive, Suite 210, Park Ridge, IL 60068-1452. ___________________________ For advertising or editorial information, call (847) 699-3300; Fax (847) 699-3307, or online: www.foodindustrynews.com This publication cannot and does not assume the responsibility for validity of claims made for the products described herein.

Copyright © 2013 Foodservice Publishing Co., Inc.

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Spotlight on Chicagoland Convention Centers

Drury Lane Conference Center

100 Drury Ln., Oakbrook Terrace, IL 60181 The Drury Lane Conference Center in Oakbrook Terrace is in a convenient location in Chicago’s prestigious western suburbs allowing you to avoid the congestion of downtown. Its flexible and unobstructed trade show space make it both the right space, and the right place for your trade show. Corporate entertaining is one of the best ways to impress clients or reward staff, and a productive meeting or presentation can make all the difference in business today. Drury Lane Conference Center offers a wide range of unique and impressive settings for any type of corporate event.

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Spotlight on Chicagoland Convention Centers

Pheasant Run Resort and Convention Center

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1551 N. Thoreau Dr., Schaumburg, Il. 60173 Pheasant Run Resort in St Charles IL, is the Midwest’s largest entertainment resort. Located at Chicago’s doorstep in a historic setting, this beautiful 250-acre Chicago resort is within easy reach of both O’Hare International and Midway Airports.

With 473 luxurious guest rooms, two championship golf courses, a spa, award-winning dining and entertainment, three pools and extensive meeting and conference facilities, Pheasant Run hotel in St Charles IL is the perfect setting for both weekend getaways and corporate retreats.

With 45 meeting rooms and more than 100,000 square feet of space, the resort easily accommodates groups from 10 to 4000. Facilities include two expo centers, four ballrooms, new 320-seat amphitheater, comprehensive on-site convention and audio-visual services. All meeting and guest rooms are equipped with WiFi high speed Internet access.

Empty heads make the most noise. –JC

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Food Industry News® June 2013

Publisher’s Insight

The strength of a man’s character is honed by surviving and overcoming hardships. When I’ve heard anyone say, “Life is not fair,” I’m always first to respond, “Why?” How is life not fair? Everybody is guaranteed one thing: It will end, and what we do until then forms our legacy.

Running a business challenges us every day. Like all things that grow and die, a business requires time to grow, develop, prosper and yield a bounty; and finally, it will inevitably close. Just how much and how long a business survives depends on revenue; the more you get, the more likely you survive and grow. To get revenue, you follow your gut, you stock the best products, hire the best staff and most important, advertise that you’re open and what you have to offer. Advertising meets a most important role: It must generate sizzle for your business: Advertising must show what your customers need from you... and only you.

Effective advertising needs to deliver your message while flirting with your customers’ need to be included as a winner. It puts highly descriptive adjectives to work to make your business rise to the top: Proven; stable; established; smarter; safer; savory; zesty; solid; wholesome; desired. If your ad isn’t pulling, it may be time to “deep-six” what isn’t working and bring in newer, smarter, more effective methods. n At our magazine, our time-tested staff is ready to help you focus on the art of making sales. Our monastery has experts in getting your business seen; if your operation doesn’t have top dogs working to get you what you want, call us.

Business won’t wait for you to ponder and gently reflect on a lot of maybes. In business, you get going, keep going or get the hell out of the way. Anything else is an excuse.

You don’t have to be a genius to run a business, you just need to hire one. n If you can’t turn to something with confidence, you don’t need that something. n Your best people will come through in a crunch. n Train your staff to do things your way with their personal flair and you’ll find your operation’s true strengths. n First assumptions are always for chumps. The doctor who saves your life may have more tattoos than a biker. n To become special, make a special offer. n Every opportunity that you ignore adds up to your competition. n Thank customers and ask them to recommend you to their friends and family. Word of mouth works. n Regularly look your business up on social media. A few bad reviews repel potential customers. n Speak to your customers on a third-grade level and you’ll always be misunderstood. n Quick, list five things your business does better than anyone else. n Quality is an ideal worth pursuing. Surprisingly, most people will pay more if the value is worthy of the price tag. n Never assume that a potential hire won’t be happy in a certain position. That’s an excuse used by substandard managers to keep out somebody smarter than they are.

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Food Industry News® June 2013

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Chef Profile Name: Nick Lacasse

Restaurant: Pure Kitchen Catering 451 N. Elizabeth St., Chicago, IL Birthplace: Burlington, Vermont Current Position: Executive Chef First Foodservice Job: Dish washer Favorite Food: Snails with white wine, herbs, butter, baguette Awards/Honors: Voted best foie gras dish by New City, 2009 Named one of “new guard” in Chicago chefs, CS 2010 Competed on Bravo’s Around the World in 80 Plates, March 2012 Mentioned by Chef Grant Achatz as one of Chicago’s “best kept secrets,” 2011 Memorable Customers: Chef Grant Achatz, Vanilla Ice, Coolio, Jeff Garlin, Lawrence Fishburne, LL cool J, Mancow Worst Part of Job: Firing/disciplining good people who’ve made bad decisions.

Most Humorous Kitchen Mishap: Having Vanilla Ice standing in the middle of the dining room on a Saturday night, chugging a bottle of Jagermeister....hilarious.

Favorite Food to prepare: Snails with white wine, herbs, butter, baguette

To claim the victory, share the spoils. –JC

The Risky World of Restaurants

In addition to talent and a solid business plan, it often takes tenacity and a dollop of luck to find success in the restaurant business. According to the National Restaurant Association (NRA), 30% of startups go under in the first couple years. Risky or not, when it comes to taking a chance on another restaurant, chefs are an optimistic bunch.

– restaurant.org

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What part of the job gives the most pleasure: Having a new dish work out on the first try.

If you couldn’t be a chef, what would you be and why: Probably an elementary school teacher, or I’d own an antique store.

I enjoy instructing, working with kids, and am a bit of a collector of antiquities.

Best advice you ever got was: Taste everything.

Where do you like to vacation: Guatemala, Thailand, Vermont.

What do you enjoy most about FIN: News of food trends.

Spotlight on Chicagoland Convention Centers

Donald E. Stephens Convention Center

5555 N. River Road, Rosemont, IL 60018 The Donald E. Stephens Convention Center offers a total 840,000 square feet of flexible exhibition space. Configure it any way you like. You may need a 500-booth to 800-booth area, or 100 to 200 booths. If you’re planning a larger show, you’ll appreciate their continuous 250,000 square-foot space for 1,225 booths. Or you can create a multiple hall layout for up to 3,566 booths. Customized floor plans are their specialty, so just ask. Adjacent from Rosemont’s luxurious new entertainment corridor, Rosemont has more to offer midwestern conventioneers than anywhere this side of Las Vegas: A wealth of dining options, movies, comedy club, dancing, shopping, bowling, and nearby gambling in Des Plaines.

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Food Industry News® June 2013

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Servicing All Makes and Brands of Equipment Lipari’s 2013 Trade Show showcased over 7,000 products in over 400 booths for everything foodservice under one roof.

The show celebrated Lipari’s 50th anniversary with a masquerade and a wealth of specials.

When Lipari began in 1963, it was from the back of a station wagon and plenty of hard work and cold calls. Today, Lipari stands as one of the largest distributors of its kind in the Midwest.

Their first food show began in 1981 and has steadily grown into one of the hottest selling and supply shows of the year.

Nothing beats a great deal... unless it is among hundreds of great deals, and Lipari hosted them all.

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Food Industry News® June 2013

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Calo Ristorante is celebrating their 50th anniversary this year.

Family owned and operated since 1963, it is an institution in Chicago’s bustling Andersonville neighborhood.

Calo is known for their famous pizza, ribs and authentic Italian and American cuisine.

I remember dining at Calo Ristorante as a teenager. My friends lived around the corner on Rascher Street, so we could walk to the restaurant. It was our go-to restaurant. The food was always good and the price was right.

Today, you still can get an amazing meal at a reasonable price. They have an extensive menu: burgers, sandwiches, veal, chicken, seafood, steaks and chops. There are four types of pizza to choose from: Neapolitan, thin crust, stuffed and pan. The cheese & sausage thin crust pizza was my favorite; nice and gooey and it had a nice crisp crust. Entrees include homemade meat ravioli, baked lasagna, stuffed shells, gnocchi, chicken vesuvio, jumbo fried shrimp and salmon. Traditional pastas include spaghetti, mostaccioli, and linguini with choice of sauce. Sauces include calamari, clam, or mussels and meat or marinara, meatball or Italian sausage.

Calo Ristorante is also known for their ribs. Talk about value! The slab of ribs is under $20 and it comes with choice of soup or salad, and choice of pasta or potato.

The BBQ ribs were tender and the meat fell right off the bone.

Calo Ristorante is a beautifully appointed restaurant, casual and comfortable.

They are located at 5343 N. Clark St. in Chicago, IL. They are open for lunch and dinner 7 days a week. Private parties and catering is also available. Free parking is available across the street from the restaurant. For more info: www. calorestaurant.com

For a free Catalog or to see one of our Sales Professionals, Call us today (708) 496-1700. www.trimarkmarlinn.com Serving you across the Midwest plus 5 brands nationally Like us on Facebook – www.facebook.com/trimarkmarlinn

Sales are like good food; when they’re hot, they sizzle. –JC

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Sperry Van Ness Welcomes Jonathan Tuttle

Jonathan Tuttle serves as an associate advisor at Sperry Van Ness Chicago and is a member of the Restaurant Resource Group. His focus is www.durasol.com working on the purchasing, • Full-Service Awning Company sales, and leasing of restaurants, • Recovers • Entrance Canopies bars, taverns, and hotels.

• Patio Coverings • Free Estimates Jonathan was previously a Please call 1-800-96-SHADE or (630) 637-8474 for a quote today! commercial and luxury home real estate broker at Keller Williams Gold Coast RealThere are few delights as simple and as timeless as fresh bread and plenty of sweet butter to crown it off. tors. His focus was buying and selling of high end resiThese pleasantries transcend time. –JC dential properties as well as retail commercial properties.

An active member in the Chicago hospitality industry, Jonathan serves as a board member of the Chicago Culinary Museum and Chefs Hall of Fame. He was one of the selected members of the prestigious Les Amis d’ Escoffier Society, a society limited to 99 male chefs, gourmets and other leaders in the culinary and hospitality industry.

Jonathan enjoys giving back to society by volunteering and donating to local nonprofits, which include Children’s Memorial Hospital, Paws Chicago and Furever Rescue. His contributions to nonprofit organizations include leadership ideas for events and grass root efforts to increase contributions and support from the food industry.

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Food Industry News® June 2013

New Executive Leadership Poised for Expanding Grecian Delight Foods

Grecian Delight Foods, Inc., a leading manufacturer, national marketer and distributor of Mediterranean-inspired foods based in Elk Grove Village, IL today announced they are another step closer to surpassing aggressive growth goals with the hiring of three top level executives. Recently hired executives include Michael Lerch as Chief Financial Officer, Peter Cokinos as General Manager and Executive Vice President, and William Nagle as Director Business Development.

“We are extremely focused on growth strategies for both the retail and foodservice business units at Grecian Delight. We needed the experience these individuals bring to the table to propel our business forward,” said Peter Parthenis, Jr. Chief Executive Officer and President. “Having doubled our core business over the last six years, these individuals will undoubtedly help to further that level of success.”

Michael Lerch joined Grecian Delight Foods as the Chief Financial Officer. Prior to joining the company Mr. Lerch was CFO for Wilbert Inc., an industrial holding company where he oversaw five acquisitions or divestitures in the last seven years. He has food industry experience and 15 years as a CFO. Peter Cokinos joined Grecian Delight Foods in the newly created position of General Manager and Executive Vice President. Mr. Cokinos’ comes to Grecian Delight Foods from Little Lady Foods and has an accomplished background with more than 20 years of increasing responsibility in food working on over $1 billion in business with companies such as Kraft, Kellogg’s, Heinz, Nestle, Schwan’s, Wal-Mart, Costco, Starbucks and Dunkin Donuts.

In one of his first assignments, Mr. Cokinos has tasked William “Will” Nagle to a newly created role of Retail Business Development Director. Mr. Nagle joined Grecian Delight Foods in April from Select Food Products where he held the position of Vice President of Sales and Marketing. He also worked closely with the culinary arts team to develop new retail products, resulting in business expansion by more than 40 percent for the organization.

Spotlight on Chicagoland Convention Centers

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18451 Convention Center Drive, Tinley Park, IL 60477 Tinley Park Convention Center is located in the heart of the Midwest, just thirty miles south of downtown Chicago. The Tinley Park Convention Center is known for its warm atmosphere and abundant, versatile space, making it a preferred venue for major conventions, trade shows, meetings, and special events of all kinds. Their blend of modern design, technology, and impeccable service sets the table for hundreds of successful events each year.

Since opening in the year 2000, the Tinley Park Convention Center has been one of the premier meeting and convention destinations in the Chicago area. With their recent expansion to 120,000 square feet including 70,000 square feet of event space (58,000 contiguous) they offer the greater size, flexibility, and features that today’s events require.

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Food Industry News® June 2013

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You have probably never heard of anyone going broke from reaching too many people. For restaurants that generally means New ad campaigns, premium menu items, consumers within an 8 mile radius of your store. Whether you’re beefed-up breakfast of- a restaurant or supplier, targeting the right prospects is more Call For A Free Estimate ferings and revamped important than evaluating response. For suppliers, it means Quality Used and New Foodservice Equipment versions of old standards targeting buyers within your trading area. You can never go wrong including the Whopper by reaching those who are your target demographic, as long as they See what we have done at restaurantchairrepair.com and fries have helped are within your local market.

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We Deliver Quality, Value & Service! www.marchfoodequip.com can change directions,” When you get the call, you are so excited to begin working with said Technomic’s Darren your new customer you probably forget to ask if he’s seen your Tristano. ads. The buyer may mention the name of a customer or two who – Adapted from Green Bay Press Gazette already buy from you and you may never know that your ads are To find truth, you must working hard and performing.

Marketing is a big picture return. You paint the picture, create bring honesty; to find honesty, you must have an image and have to separate yourself from your competition to close successfully. If you don’t take command of what you have empathy. To know empathy is to know the to sell and take the right avenues to deliver the message, you risk hunger of defeat, and misinformation being spread about you or worse, no one ever what it takes to overcome talking about you.

Only advertising will help you mark your territory and define one’s shortcomings, then your market. So before you think that your advertising does not sharing that knowledge work, think big picture: It’s difficult to get into the brain of your with others. –JC prospect and stay there. Only advertising can do that. –Cary Miller

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Food Industry News® June 2013

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Rude Workers If you think it’s not your place to speak up when others exhibit rude behavior at work, think again. A workplace study shows that rude employees cost companies millions in lost productivity.

And the biggest offenders are managers.

83% of workers who have experienced a manager’s rudeness were negatively affected by the comments.

53% of workers said they’ve lost hours of productivity sweating about “what will happen next time?”

46% of workers surveyed considered changing jobs because of hostile or rude coworker behavior.

37% say they feel less committed to their company.

22% deliberately got even by cutting back their efforts.

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A ‘sex superbug’ called H041 was first discovered in Japan in 2011, then reported in Hawaii, and has now surfaced in California and Norway. Hawaii News Now reports that the ‘sex superbug’ is a resistant strain of gonorrhea.

The Centers for Disease Control and Prevention have asked Congress for $50 million to find a new antibiotic to treat the drug-resistant strain of the disease. The first case in the nation was identified in a young woman in Hawaii in May 2011.

General Server Guidelines #4 n You won’t believe how patient people will be if they just see you. Don’t hide from your customers. If you use this method in taking orders, you will find that your food will be out more consistently on time, and you will give much better service over all. You will have more time to converse with your customers. People look for more than just good service and food when they go out today. They want a total dining experience. They look for that little extra personal touch which only you as their server can give them. Never spend more than two minutes away form your station. No server ever made any money in the kitchen. n Anytime you wait on a customer, put yourself in their place and ask yourself if you would be happy with the job you did at that table. n If one person asks for something at a table, make sure you ask everyone at the table if they too would like that item.

This will save you a lot of extra trips. If one person requests more tea, ask everyone at the table if they need more tea.

n When serving coffee or hot tea, always turn the coffee cup so the handle is facing the customer. Place the cup on the right side. Ask people if they would like cream when they place their order for coffee instead of making an extra trip later. n When pouring tea or water, never handle the rim of the glass and always take the glass off the table and pour in the aisle. n Whenever you are reaching across someone or serving in front of someone, excuse yourself. n Always keep your fingers and thumb off the plates you serve. n Punctuality is very important. If you get to work late, you start out behind. BE ON TIME. n We know that servers work for tips.

All people do not realize this. If you get slighted on a tip, it may be because people think the tip is included in the bill or because they just don’t like to tip.

The customer is NOT required to tip. If you get stiffed, it is unfortunate, but you must take the good with the bad. Any customer feedback about an employee regarding a bad tip will not be tolerated and is grounds for immediate dismissal.

– Adapted from Server Training Manual on RestaurantOwner.com.

For more information, visit www.RestaurantOwner.com

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Food Industry News® June 2013

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Keep Your Establishment’s Liquor Under Lock & Key Lock up your liquor, beer and wine. A proven method for reducing theft and unrecorded sales is to keep backup inventory of liquor, beer and wine under lock and key. Establish a fixed par level for all beverage items that will be stocked in your bar.

At the end of each shift, bar tenders should bring to the manager all empty liquor bottles (do not allow bartenders to throw liquor empties away), and the number of each beer and wine item needed to bring the stock back to par. Never give the employees the key to the liquor room and only allow management to issue the resupply stock. Keep a perpetual inventory log of all items issued and of deliveries from vendors.

Properly maintained, the perpetual inventory log should always match the physically counted inventory. Keeping a perpetual inventory also simplifies ordering and week-ending physical counts.

– Adapted 50 Cost Cutting Tips.

For more information, visit www.Restaurant Owner.com

7 billion That’s how many gallons of water are used every day in the U.S. to irrigate lawns and outdoor plants.

Savings: Linen and Restaurant Tips: Sell Most Cost Laundry Profitable Items First An often overlooked area for cost savings is that of Focus on selling your highest gross profit menu items regardless of food cost. There are times when a higher food cost can mean more profit. Such is the case when you promote and sell more high-cost dishes like steak or fresh seafood and sell fewer lower-cost items such as spaghetti or grilled chicken. While the steak may have a high food cost it will usually bring in more gross profit dollars, resulting in higher food cost but a larger profit too.

– Adapted 50 Cost Cutting Tips.

— Environmental Protection Agency

june 17-24.indd 17

For more information, visit www.RestaurantOwner.com

linen and laundry. One method to reduce this cost is to issue towels and aprons at the beginning of each shift rather than allow staff to get them whenever they want. Likewise, you can reduce linen napkin usage by limiting their use for service only. Never allow your staff to use napkins for cleaning.

– Adapted 50 Cost Cutting Tips. For more information, visit www.RestaurantOwner.com

Always speak the truth, but if the truth is hard to swallow, be the first to offer the solution.

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June 2013

Still Working Their Way Through School The portrait of students dutifully working their way through college isn’t a myth. The U.S. Census Bureau says that 72 percent of the 19.7 million students enrolled in undergraduate college had jobs, with 20 percent working full time throughout the year (not just during summer break).

In most states, 15-25 percent of college students work on a fulltime basis year-round. Alaska, Colorado, Delaware, Hawaii, Maryland, Nevada, New Mexico, Oklahoma, Virginia, and Wyoming have the highest percentage of working students; Massachusetts, Oregon, and Vermont have the lowest.

Marketing on Your Dime (MOYD)

Thinking costs nothing unless you don’t do it enough.

CHICAGO

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ATM Placements in Qualified Locations

Meirtran is a provider of more than 750 ATMs in northern Illinois, working with all brands of ATMs. In addition to stand alone units, we also sell and install wall mounted and drive-up ATMs. Make an ATM your next great profit center.

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By Barry Levy You’ve got to make some noise to ring up sales today. If your specialty is accounting, sales, buying, management, etc., MOYD is all the more important. In order for your business to grow, you have to cover more and more ground. MOYD lays the groundwork for growth by branding. Using the tools that create a win-win is essential.

First, you have to take a good look around at who and what you are, and how you communicate your brand’s attributes. When driving to work, I used to travel back to the future. I thought about the day’s expected sales, the week’s ad or specials, product needed for the week or products needed for the coming selling season. That helped me prioritize, plan ahead and set the pace for the business. As I entered the plant, I did a reality check; first looked at the refrigeration, production room, sales floor, storage, then up to the office.

With split shifts, the day passed so quickly, it was hard to catch everyone coming and going at different times. I wound up with a weekly one page “How I See It” (HISI), a forecast handed out on Mondays with comments for each day of the week (our work week started on a Wednesday) and coming events that required planning.

As the employees filed in and set up for daily business, they knew who we were, our purpose and what we were expecting that day. I depended on store managers and department heads to finesse the plans and/or provide new ideas. I like to get others involved.

I also had several creative people I could call with different skills that brought our marketing ideas to life.

When the customers came in, we were ready and always had some new items or displays that made their visit more memorable. Our goal was etched in stone; give them value and something juicy worth mentioning at work, over the backyard fence or at church.

Every Thursday I met with company contributors, from new employees to the cream of the crop in different meetings to go over our products,

customer reactions, comments, and review our sales. I also passed out books on customer service we reviewed chapter by chapter weekly; or printed up comment sheets on how to give our customers something to talk about. Nothing was off limits if discussed productively.

There was never any retribution for comments made, we were after the nitty-gritty of what was going on in the store, neighborhood, and looked for product feedback, ideas and more. All it cost was a free lunch and the employee’s time to attend the meeting. One day a top manager told me the word on the street was if you don’t go to college, work at Moo & Oink. We created a win-win as the employees became unbelievable ambassadors of the business.

For that to work, I listen and go over comments with my key management. Feedback was given and/or new procedures started. Who knew what was happening better than the workers? I didn’t rationalize away their comments, I was looking to understand what the numbers were not saying and provide job security for all.

Barry Levy’s first brand was Steak Tonight, followed by Moo & Oink, Gone Fishin’, Love ME Tenders and America Loves BBQ. He works in and around Chicago, He can be reached at: barry@barryjlevy.com. His ad is on page 23.

Fast-Casual Catering Growth While cash-strapped consumers cut back on restaurant spending during the recession, the catering business saw an uptick, and now almost one-third of diners turn to fast-casual chains when hiring a caterer. “Even when consumers were watching pennies, they’re still very timepressed,” said Melissa Wilson, principal at Technomic. Fast-casual chains are expected to show the strongest growth in the industry over the next three years. – Advertising Age

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Food Industry News® June 2013

Page 20

Cost Cutting Tips

Calculate Cash Over/ Short with Each Checkout

Eli’s Desserts

In Just Your Size!

When using a POS for ringing sales before the menu item can be produced, the obvious expectation is that there will be a receipt of cash or credit card to pay for that sale. This two-step process wherein the revenue (sales) side of the equation is generated at the cash register or POS level, and the settlement (receipts) side is based on actual receipts, provides a check-and-balance system in which sales should equal receipts.

When there is a difference between the two, it is commonly referred to as cash over and short (Cash O/S). By using a properly designed cashier checkout form you can catch cash discrepancies for each cashier.

Typically you’d like to see this figure no higher than $2 to $5 for a given shift.

Buy Only What You Need

TRAVEL With Valerie Miller DESTINATION: AMTRAK VACATIONS

Amtrak Vacations offers a vast variety of train trips to choose from: Step One: Figure out where you want to go?

Taking a train trip is a wonderful experience, sit back and relax.

Watch the scenery pass before your eyes through larger than life windows.

Step Two: Choose your type of journey n Escorted Rail Journeys: Tours are designed to offer customers an exciting vacation while all daily activities are coordinated by an experienced escort.

Local tour guides know their routes and what makes each destination special.Tours leaving out of Chicago include: Grand Canyon Discovery, Jazz, Blues and Rock ‘N” Roll. n Independent Rail Journey: Multi-city journeys allow you to experience the cities throughout the United States and Canada. Ride the rails from one city to another.

Tours leaving out of Chicago include: Glacier Park Discovery, Glacier National Park Discovery and Northern Skylines. n Rail Getaways: Two to four day getaways combine your travel needs into a simple vacation package. Packages can include hotel, sightseeing and entertainment.

Tours include: New York City, Philadelphia, San Antonio and New Orleans.

For a full list of packages available or more information, log on to amtrackvacations.com. Leave the planning to them; Your vacation begins the moment you board the train.

Overpurchasing is one of the most expensive things you can do in this Elders Advice: Don’t Worry So Much business. It leads to more What do older people regret when they look back over their waste, spoilage and over- lives? I wish I hadn’t spent so much of my life worrying. portioning.

Don’t believe that worrying will solve or help anything. It Don’t Let Drivers Into won’t. So stop it.

From mini pies to large cheesecakes Life is simply too short, the oldest Americans tell us, to spend Your Storage Rooms (and everything in between)!

Don’t tempt people it torturing yourself over outcomes that may never come to pass.

Snap this code, visit who don’t even work for You just have to take one day at a time. It’s a good idea to plan elicheesecake.com/newproducts or call 800.999.8300 to learn more you with helping them- ahead if possible, but you can’t always do that because things selves to your expensive don’t always happen the way you were hoping they would happroducts. After properly pen. So the most important thing is one day 6701 W. Forest Preserve Dr., Chicago IL 60634 800.999.8300 . sales@elicheesecake.com . elicheesecake.com checking in a delivery, at a time.

The elders see a distinct difference between worry and conhave one or more of your scious, rational planning, which greatly reduces worry. It’s the employees put it away.

A meal without dessert is an incomplete journey. freefloating worry, after one has done everything one can about a – Adapted from 50 Cost Cutting Tips; For more information visit problem, which seems so wasteful to them. www.RestaurantOwner.com.

june 17-24.indd 20

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Food Industry News® June 2013

Top Five Molecular Gastronomy Chefs in the U.S. Molecular Gastronomy is no new concept in the world of cooking, but there are certain chefs who are doing it right across the country. Utilizing cutting edge cooking techniques and equipment, chefs are transforming ordinary dishes into innovative presentations of flavor. The molecular trend has revolutionized the dining experience and introduced avant-garde ideas into the culinary industry.

Below are five top chefs in the U.S. who have mastered Molecular Gastronomy.

Homaro Cantu: Celebrity Chef Homaro Cantu is a recognized leader in molecular gastronomy and owner of award winning sister restaurants in Chicago , moto and iNG. Chef Cantu combines science, technology and food to deliver mind-bending, flavor-tripping menu items that change the way people think about food. In his laboratory, Chef Cantu designs dishes utilizing high-tech tools such as centrifuges, lasers, and particle ion guns. His latest food experiment involves the Miracle Berry, a completely organic and all natural fruit that alters your ability to perceive sour, spicy, salty and bitter flavors shortly after consumption.

Bruno Chemel: Chef Bruno Chemel has mastered molecular gastronomy by embracing new science and technology while also heralding traditional recipes and French cooking.

He looks to traditional cuisine as a base for creating new, innovative dishes, and explores this at his Michelin-starred restaurant Baume in Palo Alto, California .

Wylie Dufresne: Chef Wylie Dufresne is a leading American proponent of molecular gastronomy and is the

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(773) 631-8840 chef and owner at wd-50 in New York City. Chef Dufresne describes his cuisine at wd-50 as hyper modern and progressive, and is dedicated to innovation in the kitchen, where he works on new creations such as aerated foie gras.

Jose Andres: Spanish Chef Jose Andres is known for his avant-garde cooking and is often credited for bringing tapas dining to the U.S. At his restaurants minibar, e, and Bazaar, Chef Andres has honed the science of molecular gastronomy at his restaurants across the nation, including Minibar in Washington, D.C., Jaleo in Las Vegas and Washington, D.C. and the Bazaar in Beverly Hills .

Grant Achatz: Chef Grant Achatz is an American leader of progressive cuisine and proponent of innovative dining. He runs two critically acclaimed restaurants in Chicago, Alinea and Next, where he is constantly introducing new dishes that break the rules of typical dining.

The Supermarket Bill of Rights You have the right to...

• Have things your way • Expect meat and cheese sliced to your exact specifications.

• Order a pound of something and have it be within a half ounce of what your ordered.

• Expect friendly service with suggestions to meet your needs.

• Expect a fair way of identifying the next customer in line to be served.

• Expect fresh food with a consistent taste.

• Expect safe food handling and total food safety.

• Expect pricing that reflects the sale price.

• Expect levels of service that meet your needs (self-service or full-service.)

• Expect convenient check out.

• Expect special ordering.

• Expect nutritional information on the products you buy.

• Take your business elsewhere if your needs are not satisfied.

— Adapted from The International Dairy-DeliBakery Association newsletter

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Food Industry News® June 2013

Page 22

Win ‘em Back with a Response

We know we have the best beef available, and we can prove it–with DNA.

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New Pizza Concept

Denver-based Consumer Capital Partners, founded by Rick Schaden and his father Richard Schaden,

is planning to open a new fast casual pizza concept next month: Honest Pizza will make its debut in Denver. If the firm’s track record is any indication, there is a good chance Honest Pizza will expand quickly. – pizzamarketplace.com

Less Chances to Make a Good Impression

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The number of consumers who tried new restaurants in the first quarter dropped to 11% from 27% in the same period last year, according to a survey from Market Force Information. About half of those diners said they had been delighted with the experience, and those customers were nine times more likely to recommend the eatery to others than those who reported an OK experience, the survey says. – Adapted from Restaurant-Hospitality.com

What would you do if a customer called, posted or wrote in with a complaint? Today, it is easier for consumers with an axe to grind to cause damage to your reputation, real or not. An online post requires fast action: First to remove it, but more important to soothe the complaint while checking the validity of the complaint.

Communicate quickly and have some course of action in place as well as an intended resolution date. Here is text for a simple, effective email or letter which can be used to win those customers back: Dear ______, Thank you for letting us know about your recent experience with ________________.

We are investigating the facts you provided for us. We value you as a guest and would like to invite you back to ____. This invitation is extended to your family as well. Enclosed are gift certificates for you to use on your next visit. I am confident that you will have a more pleasant experience. Feel free to call me at _______________ if you have any questions or need assistance with reservations.

We appreciate you bringing this to our attention. This has given us an opportunity to review and reinforce our procedures. Sincerely, ___________

Meal Deals Get a Boost

Taco Bell said it will roll out its $1 Cravings menu throughout the chain, the latest quickservice brand to court budget-conscious consumers with low-priced fare.

Other chains including Olive Garden, Applebee’s and White Castle are promoting meal deals in an ongoing effort to revive traffic. – USA Today

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June 2013

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The Signature Room at The 95th Celebrates 20th Anniversary with Specials Through July In honor of their 20th anniversary, The Signature Room® announces today a series of special promotions designed to spotlight the various experiences available at the iconic fine dining destination and lounge.

Now through August 1st, guests will experience throw-back pricing, in-house bonuses, and private dining giveaways surrounding the celebration of two decades as a cornerstone of the restaurant community in Chicago.

Dinner Entrée Specials Throughout July

THINKING ABOUT A FOOD TRUCK? We Invented Them AND Continue to Make Them Better!

Our new expanded line of products include: n Mobile Cooking Kitchens n Food Trucks n Refrigerated Trailers n Insulated Vehicles Conversions n Insertable Ovens & Refrigerators n Hot Shot Vehicles n Vending Vehicles n Polyurea Spray Interiors

www.deliveryconcepts.com Scan with your Smartphone to visit us on the web!

Call Today to See how You Can CASH IN On This Opportunity: (800) 468-7478 All month long, Executive Chef Rosalia Barron and her team will offer a new twist on one of the favorite dishes from the original 1993 menu. Visit www.signatureroom. com for menu updates.

Chef Profile

NAME: Lance Avery RESTAURANT: Big Fork Brands PHONE: 312.206.9444 ADDRESS: 2707 W. Lawrence Ave. BIRTHPLACE: Spencer, IA CURRENT POSITION: Founder/Chef FIRST FOODSERVICE JOB: Busboy WORST PART OF JOB: There is only one of me.

FAVORITE FOOD TO PREPARE: Those meals that I have hunted (fished) and/or gathered (garden). Where the fish, fruits and vegetables are at their freshest point, when cooking is simply pairing amazing ingredients together for one masterpiece.

PART OF JOB THAT GIVES MOST PLEASURE: To take a simple idea and turn it into an actual business.

IF YOU COULDN’T BE A CHEF, WHAT WOULD YOU BE AND WHY: Fly-fishing guide. Nature, one-on-one conversation, teaching and pursuing one goal.

BEST ADVICE RECEIVED: Average is awful.

FAVORITE VACATION SPOT: Anywhere I can cast my fly rod or turn my tele-skis.

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Food Industry News® June 2013

Page 24

Chef Jehangir Mehta & Restaurant Leaders Discuss Helping Gluten-Free Customers

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needs. Many salespeople don’t sell. You can’t begin to close until you understand what the customer wants.

Sell the benefits. It’s easy to do once you know your customer’s needs.

Take action. Ask the customer to buy from you.

Gluten-free options are among the hot ticket items gracing restaurant menus, but they’re not always safe for those who need that food the most – customers with celiac disease and other glutenrelated disorders.

The National Foundation for Celiac Awareness (NFCA) addressed the importance of offering gluten-free options in restaurants and tackle the “Top 8 Myths about Gluten-Free Menus” during an informational session at the 2013 National Restaurant Association Show. Joining the presentation were Chef Jehangir Mehta, a two-time contestant on Food Network’s “The Next Iron Chef ” and one of NFCA’s chef ambassadors. Chef Mehta is the chef/owner of three restaurants: Graffiti Food & Wine Bar, Mehtaphor and Graffiti Me – all based in New York City.

NFCA has been helping restaurants, caterers and college dining halls meet the needs of gluten-free customers through the organization’s GREAT Kitchens program. GREAT Kitchens consists of a gluten-free training course that teaches skills and strategies like how to check ingredient labels for gluten, how to avoid cross-contact with gluten-containing foods and how to respond if a mistake is made.

“Everyone, including those with celiac disease and gluten sensitivity, deserves to enjoy a fine dining experience. With the right gluten-free alternatives and staff training, it’s very possible to do that,” Chef Mehta says.

Gluten-free requests accounted for 200 million restaurant visits in 2012, according to The NPD Group, and NFCA expects the numbers to climb. “An important thing to remember is that gluten-free customers are the ones who decide where to dine out,” Moreland continues. “There may only be one person with celiac disease in a group of 10, but that one person is usually making the reservation.”

The National Foundation for Celiac Awareness (NFCA) is a 501(c)(3) non-profit organization that drives diagnoses of celiac disease and other gluten-related disorders and improves quality of life for those on a lifelong gluten-free diet.

NFCA owns and operates GREAT Kitchens, a web-based gluten-free training program for foodservice professionals. Learn more about www.CeliacCentral. org/GREAT.

Spotlight on Chicagoland Convention Centers Hyatt Regency, Chicago

151 East Wacker Drive, Chicago, Il. 60601 Set within the epicenter of the city, their AAA Four Diamond Hyatt Regency Chicago is conveniently connected to the Illinois Center and within minutes of the Magnificent Mile. Sway to the electrified beat of Chicago blues and jazz greats, take in a show at Navy Pier, shop on Michigan Avenue, or enjoy a day in the park or on the water. Their cosmopolitan downtown Chicago, Illinois hotel is central to it all.

Bring your most important business functions to Hyatt Regency Chicago. Take advantage of their Chicago hotel’s over 228,000 square feet of expansive venues designed to accommodate any size meeting, while still offering the personalized services of a Chicago boutique hotel. Dine at their legendary restaurants or take in expansive views of downtown Chicago while sipping on colossal cocktails at BIG Bar.

Tips on Selling n Know your product, market, competition n Make those cold calls n Be prepared; keep good records n Use a good mailing list n Organize yourself n Plan your day, week, month, and year. n Invest your time wisely. n Handle problems. n Know what your competitors are offering. n Use surveys, verified leads, mailings, follow up, respect your boundaries, never promise what you can’t deliver, and always act as a professional. n Constantly work on your skills to increase your productivity. n Good thinking—The completion of the sale begins after you have made it. n However great a salesman may be, they need a good product and team behind them, with constant improvement of their skills.

— J.C.

Job Security n Ask yourself—What is my worth to the business? n Do you follow directions? n Are you political? n Have you made the commitment for success? n Have you improved your personality? n Do you have leadership qualities? n Do you make a good impression to management and customers? n Do you follow direction?

Orders? Suggestions? n Learn your job and others’ as well n Pick up on being loyal n Be dependable, trustworthy, have goals, and be cooperative

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Food Industry News® June 2013

James Beard Foundation’s Taste America Tour Hits 10 Cities

The James Beard Foundation (JBF) announced a partnership with Chase Sapphire Preferred® Visa Signature® to present The James Beard Foundation’s Taste America®: “Local Flavor from Coast To Coast” epicurean tour. From September 20 through October 19, 2013, the five weekend Taste America tour will showcase culinary all stars and public events exploring the nation’s unique range of local cuisines to 10 cities, including Boston, Chicago, Las Vegas, Los Angeles, Miami, New York City, Philadelphia, Phoenix, San Francisco, and Washington D.C. The legendary Jacques Pépin will kick off the program as the Honorary All-Star Chef with an invite-only gourmet burger tasting for culinary industry influencers and chefs at the historic James Beard House in New York City on June 12. The James Beard Foundation’s Taste America lineup of public programming includes benefit dinners with JBF Award–winning chefs and culinary celebrities; in-store events at Sur La Table® with celebrity chef appearances, cooking demos, book signings, tastings from local producers, and artisans; and more. A Taste America vehicle will also tour local gathering places such as green markets and shopping malls that will feature family activities aimed at promoting regional foods and healthy eating habits. Tickets for the public go on sale on Monday, July 8 at jbftasteamerica.org.

The Taste America tour will send all-star chefs and food celebrities on the road to host local events and act as ambassadors for JBF in participating cities. The Taste America All-Star Chefs include Rick Bayless, John Besh, Richard Blais, Sean Brock, Suzanne Goin, Carla Hall, and Daniel Patterson.

“The Taste America tour will shine a light on the dynamic culinary cities across the country,” said Susan Ungaro, president of the James Beard Foundation. “Our Taste America chefs will be working with local farmers and artisanal producers of everything from cheese to chocolate.

With the support of Chase Sapphire Visa Signature, we are now able to bring together the best of the best innovators in our food world to educate and entertain Americans about local flavors from coast to coast.”

“Chase Sapphire Preferred is designed for people who love dining and unique culinary experiences,” said Sean O’Reilly, general manager, JP Morgan Chase. ” The James Beard Foundation’s Taste America is supported by retail partner, Sur La Table, national media partner, Every Day with Rachael Ray, and national sponsors including Breville, Delta Air Lines, The Gulf Oyster Industry Council, and Lurpak® butter.

Bake’s Sports Bar & Grill is celebrating their 25th anniversary this year.

Family owned, owner Tony Karlatiras says, “What keeps customers coming back is real good food at real good prices.” On the menu you will find a little of everything; burgers, sandwiches pizza, chicken, seafood, Mexican and Italian cuisine. Drinks include an extensive list of beer along with a nice selection of single malt scotch and aged tequila.

It’s the place to stop in and watch a game, have a meal or hang out and have cocktails. Bake’s is located at 33251 N. Rt 45 in Wildwood, IL.

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Use Stress To Win

Competition is a real part of a real world. n Stress is both a negative influence and a motivator.

Like any fear, we often use it to push ourselves knowing there are consequences for our inaction. In a Harvard test of students prepping for the graduate admissions test, some students were read a statement telling them not to worry about feeling anxious because reserarch pointed to stress doesn’t hurt performance of tests and can help if they use it to motivate themselves. Those who were read that statement scored 50 points higher on math than those who were not included.

Additionally, those students told to disregard stress did 65 points or better overall on the actual GRE. Stress was reinterpretted as excitement and adreneline-fueled challenges. n Subtractive thinking is that nagging rehash that we sometimes do. “If only I’d have done something else...” is ruminating on a loss. To use that strategy to a positive outcome, convert it to “additive thinking.” Clearly see what happened and break down what may have worked for the next attempt... and immediately schedule the next attempt. That goes for a lost sale or a failed shot at a basket. n Overthinking meetings?

It is possible to overreach your success with too many meetings, even if they’re about teamwork. In fact, meetings about organizing amount to an average 40 percent drop in productivity as time and effort are throw out in labeling team members and mapping and measuring.

Use slow time to clean, replenish and plan. –JC

Page 25

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Our best work becomes immortal. –JC

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Food Industry News® June 2013

Matt Horne’s Ideal Bloody Mary

2013 Great For Event Planning

After a period of decline prompted by the Great Recession, the events industry is hosting a comeback in 2013.

The Aberdeen Group predicts that corporate meeting and event spending will rise from 9 percent to 20 percent of corporate spending in the next two years.

Despite the expected expansion of event budgets, companies will continue to focus on controlling costs, meaning organizers will need to clearly demonstrate the return on investment (ROI) for their meetings and events. Smart events will take center stage. According to the Convention Industry Council, in 2011, 205 million people attended 1.8 million events that cost more than $263 billion in direct spending in the U. S. alone.

But Aberdeen Group analysts estimate that only 25 percent of organizations maintain real-

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The average Bloody Mary is terrible. Loaded with anything but fresh ingredients, it doesn’t come close to freshness, and that is rare. Enter Matt Horne’s new Longbranch Bloody Mary Zinger. Now manufactured in Union, Illinois, it contains a list of ingredients that includes tomato juice, Worcestershire sauce and red pepper sauce, among several spices. That’s only good news for anyone who values spice, verve and gardenlike freshness from this Sunday morning sipper. “Done right, Bloody Marys are so good,” Horne said. “And you feel good when you’re done drinking it.

It’s not like drinking the same volume of liquor or beer.”

Matt Horne’s Ideal Bloody Mary Fill a pint glass (rimmed with celery salt and lime juice) half full of ice. Add 1-1/2 ounces of vodka, a quarter of a freshsqueezed lime and top with Longbranch Bloody Mary mix.

Stir. Add skewer of mozzarella cheese, salami, shrimp and two blue cheese-stuffed olives.

(Home is not opposed to substituting gin or tequila for vodka.)

Longbranch Bloody Mary Zinger is $5 for a 32-ounce bottle. More information and ordering: bloodymarymix.com.

time visibility into what they spend against corporate budgets. New event management technology can change that: In 2013, organizations will choose smart event technology to help them operate more efficiently,. better manage attendee engagement, and grow their businesses.

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Food Industry News® June 2013

Page 27

Nuggets

Danish Maid Butter has updated their signature little milk maid who appears on all of their products.

The new maid appeared on Easter butter lambs as well as updating all current products. Their ad appears on page 12.

Travel to increase this year—TripAdvisor’s TripBarometer study for 2013 indicates that more than 40% of travelers are inclined to raise their trip spending in 2013 as 56% of hoteliers plan increases in room rates in anticipation of a profitable year ahead. The beach scene topped U.S. travelers’ preference for a vacation, at 21%, followed by culture and adventure, the study found. Travelpulse.com To save money on airfare, shop online on weekdays, specifically from Monday evening about 8 p.m. EST to Thursday 8 p.m. EST. And the best time of all, according to one expert we interviewed: 3 p.m.

EST Tuesday. An empty freezer makes your compressor cycle on and off, creating more temperature swings than a full one. Consider freezing bottled water to help fill it. - Consumer Reports Peanut Butter & Bacon? Sonic Drive-In announced on its Facebook page that it is now featuring 25 new shake flavors. The brand’s

june 25-32.indd 27

real ice cream shakes are hand-mixed. Flavors listed on the website include classics such as hot fudge, strawberry banana, coconut cream pie, vanilla, Oreo, chocolate and caramel...and yes, Peanut Butter & Bacon is among the new flavors. - qsrweb.com Economy won’t squelch love— Despite the stress, 60 percent of singles say they haven’t changed their dating habits in response to the less-thanstellar economy. Over 40 percent would date someone who was unemployed if they were interested in the person.

The U.S. unemployment rate edged down to 7.5% in April and more jobs were created in February and March than previously reported, the Labor Department said. Aside from months that included Census Bureau hiring, the 165,000 jobs added in February was the most since November 2005. - Marketwatch.com $2.6 billion—That’s how much the major U.S. airlines made in baggage fees in the first three quarters of 2012, according to the Department of Transportation.

Restaurateurs with highly focused menus, such as a meatball shop and an oatmeal eatery, are carving a niche in New York City. Proposed Internet sales tax options are proving to be tough to execute.

Restaurant Wine Prices Rising

Booming demand and smaller supplies drive up the price of wine at restaurants, according to Restaurant Sciences. Wine prices jumped 8.4% during the past six months at family restaurants where the check topped out at $38.50, and rose 5.4% at finedining establishments where meals can cost as much as $1,000.

– The Chicago Tribune

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5/14/13 1:38 PM

Food Industry News® June 2013

Page 28

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Zepole Honors Top Employee

Zepole Supply Co., northeastern Illinois’ bestknown supplier of high-quality restaurant equipment, supplies and integrated kitchen design, is pleased to honor one of its top sales professionals with a trip to Europe in recognition of a quartercentury of outstanding performance.

Angelo Parhas, a resident of Hoffman Estates, Ill., who recently embarked on his 26th year with Zepole Supply Co., and his wife will visit Italy and Greece this year, compliments of his employer.

“Bring me any of the top sales producers in the industry, and I would not trade Angelo for any one of them,” says Gary N. Thiakos, president of Zepole Supply Co. “He is selfless—for his company and for his customers. I cannot say enough about what he has accomplished for his customers and the foodservice industry, and I am proud and honored to know him and work with him.”

Parhas immigrated with his parents to Chicago in 1967 from the small town of Levidi near Tripoli in Greece. His father, a shepherd in his homeland, in Chicago made a life for the family as a pressman for a suit maker. Since he arrived in the United States at the age of 12, Parhas has traveled

to Greece many times to visit family and friends.

Planning their trip abroad later this year, the Parhas will explore Rome and Florence, among other cities in Italy—a country the couple has never visited. In Greece, they will spend part of their time in Parhas’ hometown situated on the northeastern slope of the Mainalo mountains, a region known for its rich farmland and dense forests.

Parhas expressed gratitude toward Zepole Supply Co., not only for the gift of a trip abroad, but for being an ideal employer. “It’s a great company to work for, in every single way,” Parhas says. “They give me complete freedom to be as valuable to our customers as possible.

“I would like to thank the Thiakos family for all their support, making me love my job,” Parhas continues. “I am especially grateful to Nick Thiakos, the founder of Zepole, for giving me the chance in 1987 to work there. I would also like to thank Lottie Rakus, our office manager for more than 20 years, for all her help.”

5/14/13 1:38 PM

Food Industry News® June 2013

So You Call Yourself A Professional Salesperson: It’s All About How Customers View You

By John Graham There was a time not so long ago when accountants, attorneys, doctors, some musicians, certain ball players, the clergy and a few others earned the right to be called a “professional.” But that was about it.

More recently, the dam burst and we’re now flooded with “professionals.” Everyone wants in the club.

It’s as if just calling ourselves a “professional salesperson,” for example, is magical, lifting us above all those unfortunates, the “unprofessionals.”

For “professional” to mean something special, something unique, something above the crowd, it requires content that’s specific and concrete, a standard against which a salesperson’s behavior can be viewed and –– most importantly –– measured.

The only definition of “professional” that makes any difference is how customers define it. Looking through the eyes of customers, take a look at the qualities that describe what it means to be a professional today: • Understands what’s important to a customer. Recognizes that valuing what the customer regards as important is the basis of their relationship.

• Takes responsibility. Doesn’t make excuses or blame others when a problem arises.

• Asks questions. Wants to understand the issues or the problem before offering solutions.

• Follows through. Never leaves issues up in the air or anyone guessing. Gets back to customers quickly with “spot on” information and answers.

• Keeps promises. Doesn’t leave a customer hanging or wondering. Does what’s agreed on without being reminded.

• Knows that learning is endless. Doesn’t get to a particular knowledge level and stop, while others stick with outdated products, concepts and solutions.

• Seeks performance improvement. Comes away from sales presentations and asks, “What could I have done better?”

• Stays in touch. Understands the value of making sure customers and support staff are always in the loop.

• Never says, “I’ve paid my dues.” Doesn’t

june 25-32.indd 29

act like a “prima donna” or expect “special consideration.”

• Recognizes when help is needed. Asking for help deepens one’s knowledge base and is smart business, while “faking it” fosters deception.

• Thrives on problem solving. Views these as opportunities to demonstrate value by assisting customers with troublesome situations.

• Understands the harm of “cutting corners.” While “taking the easy way out” is often camouflaged as “saving time,” professionals know it can easily become a “slippery slope.”

• Never expects a quid pro quo. Acts in the best interest of the customer, which, at times, may mean foregoing a sale.

• Welcomes challenges. Sees difficult tasks as growth opportunities rather than as bothersome interruptions.

• Wants to be ahead of the curve. Constantly works to be seen by customers as thoughtful and forward thinking.

• Never considers anything “beneath me.”

Will tell you that “getting my hands dirty” is part of the job.

• Doesn’t like saying to a customer, “I’ll get back to you about that.” With a tablet and smartphone, the professional salesperson works hard at responding instantly to customer requests.

• Views selling as helping. The professional salesperson knows that trust is earned by using knowledge and experience to assist customers reach their goals, not just closing a sale.

Whether it’s selling a product, service, an idea, a vision or an opportunity, the need has never been greater for those who have earned the right to call themselves professional salespeople.

John Graham of GrahamComm is a marketing and sales consultant and business writer. He publishes a free monthly eBulletin, “No Nonsense Marketing & Sales.” Contact him at johnrg31@me.com or johnrgraham.com.

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Page 29

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Food Industry News® June 2013

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Kendall College is pleased to announce a new benefit for Illinois Restaurant Association (IRA) members statewide that provides reduced tuition rates for their employees and families to support their pursuit or completion of a degree in several disciplines.

As part of the partnership with the IRA formed on the cusp of the Chicago-based nonprofit’s centennial, Kendall College will extend a 20% tuition reduction on degree programs in business, culinary arts and hospitality.

Kendall College was selected by the IRA as an official partner for this member benefit for the quality of its education, ranked as the best in Illinois for preparing students for careers in hospitality management and culinary arts as substantiated by a recent study (http://culinary.kendall. edu/about/kendall-1-forpreparing-students); a hybrid education-delivery format for Kendall’s business and hospitality programs that effectively combines classroom and online instruction; four start times per year, which awards greater lifestyle accommodation and convenience to students; and an experiential approach to learning and support services, including dedicated enrollment advisors, financial-aid consultants and admissions representatives.

For more information about Kendall College’s Illinois Restaurant Association partnership benefit, visit www.kendall.edu/partner.

For more information about the Kendall College School of Culinary Arts, School of Hospitality Management and School of Business, visit www.kendall.edu.

Diner X June, 2013

AVLI 566 Chestnut St. WINNETKA, IL 847-446-9300. Greek cuisine at its finest, served in a casual and relaxed atmosphere. Extensive Greek wine list. Entrees include scallops with Greek spaghetti, homemade gyros, stuffed chicken breast with spinach and braised lamb. Sides include rapini, horta and oregano rice. Definitely a place to check out soon!

BASKIN ROBBINS 5 Woodfield Mall SCHAUMBURG, IL 847240-0331. Located on the lower level of the mall close to Sears.

There is always time to stop for a refreshing ice cream treat while shopping. My choice is a scoop of Strawberry Cheesecake and Very Berry Strawberry on a sugar cone.

LITTLE RED HEN 653 Vernon GLENCOE, IL 847-835-4900. Cute place, family owned. Menu choices include pizza, sandwiches, salads, ice cream and fried chicken. They were about to close, but stayed open to cook us up some fried chicken. We took it to go and it was delicious! While I was waiting, some girls came in and ordered slices of pizza with a side of ranch, that’s a unique combination.

NEW YORK BAGEL & BIALY 4714 W. Touhy LINCOLNWOOD, IL 847-677-9388. Bagel time is all the time because they are open 24/7. They have the best bagels and bialys made on premise; great for pick-up. An onion bagel toasted with chive cream cheese, tomato and onion is one of my favorites.

RAND RED HOTS 1441 Rand Rd, DES PLAINES, IL 847-6990606. Fast food drive in restaurant. They have a couple of tables where you can sit inside and eat. This is really a great value. You can get a hot dog and hand cut fries for around $3. If you add sport peppers to your dog, they do have some heat.

SATAZA 28 S. Clinton CHICAGO, IL 312-655-8292. Indian cuisine made fast and fresh. Select a base; wrap, rice bowl or salad bowl, pick a protein: steak, beef, chicken or Tandoori paneer (Indian cheese), choose chutney: mango mint, tamarind, cilantro or red hot and finish with a side. Sides include: tomato masala, salads and masala potatoes.

SKIPPY’S GYROS 554 Randall Rd. SOUTH ELGIN, IL 224-6294976. Gyros is the specialty of the house with choice of chicken or beef. Sizes include mini, regular and for the larger appetite they have a King Gyros. The “King Gyros” is a half pound of meat with onions, tomatoes and homemade tzatziki sauce. So good!

SUSHI YAKI 129 N. Arlington Hts. Rd. BUFFALO GROVE, IL 847-520-7850. Japanese cuisine. They have some very tasty appetizers. Start with an order of edamame, shrimp tempura and an order of the asparagus beef roll. For an entrée the chicken teriyaki with rice and vegetables is a good choice.

TASTEE FREEZE 131 Hawley GRAYSLAKE, IL 847-223-2262.

Burgers, dogs, fries and shakes. I have two favorite things to get here. The first is the vanilla soft serve ice cream cone dipped in chocolate and the second is the frozen banana dipped in chocolate.

5/14/13 1:38 PM

Food Industry News® June 2013

National News Master Food Brokers welcomes Sameer Malhotra, Vice President, and Jim Lambert, National Foodservice Manager, from Café Spice, a new manufacturer represented by their organization. Also pictured, Sue Ecker, Gail Sulla and Paul Piotrowski from Master Food Brokers.

Chains including Panera and BurgerFi are increasingly touting their off-menu offerings as open secrets on their websites, both to give customers the feeling they’re in the know when ordering and to speed the line by keeping the actual menu streamlined. “By

There are more than 6,700 Baskin Robbins locations around the world, with more than 2,500 nationwide.

keeping this menu ‘hidden,’ we can speak to this audience without investing in the infrastructure needed to promote these items within our walls,” said Panera VP of Marketing Chris Hollander. – CNBC Forbes magazine has included Spartan Stores on its annual list of the 100 most-trustworthy companies in the U.S. “We are committed to being transparent with all of our customers, shareholders and business partners while continuing to operate the business based on our core principles of honesty and integrity,” President and CEO Dennis Eidson said. – Progressive Grocer The annual State of the Specialty Food Industry

report from the Specialty Food Association shows a 14.3% sales increase last year, to $86 billion. Cheese and cheese alternatives formed the top-selling category, followed by yogurt and kefir, then chips, pretzels and snacks. – CNBC Type 2 diabetes can be reversed or prevented with healthful eating, research shows. Food that is beneficial includes whole grains, almonds, yogurt, cheese, tea, fenugreek and cinnamon. – LiveMint.com Hostess Brands, LLC has announced plans to re-launch its bakery in Columbus and plans to add about 300 jobs in the area over the next several years. The Georgia Department of Economic Development announced the company plans to resume operations this summer and will produce a full assortment of iconic Hostess snack products — including Twinkies. – seattlepi.com McDonald’s may make its breakfast menu available throughout the day, and the chain is testing delivery in a few overseas and undisclosed U.S. markets in a push to boost sales, President and CEO Don Thompson said. – USA Today

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Page 31

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Our Top Picks for Chicago-Area Outdoor Dining: Athena Greek Restaurant 212 S. Halsted St. in Chicago, IL Bubba Gump Shrimp 700 E. Grand Ave. in Chicago, IL City Porch 600 E. Grand Ave. in Chicago, IL III Forks Steakhouse 180 N. Fields Blvd. in Chicago, IL Piccolo Sogno 464 N. Halsted St in Chicago, IL Roof in the Wit Hotel 201 N. State St. in Chicago, IL Terzo Piano 159 E. Monroe in the Art Institute, Chicago, IL Zed 451 739 N. Clark St. in Chicago, IL At left: Gibson’s, Oak Brook

5/14/13 1:38 PM

Food Industry News® June 2013

Page 32

Whiskeyfest, Chicago

Spotlight on Chicagoland Convention Centers

The Stonegate Conference & Banquet Centre

2401 W Higgins Rd Hoffman Estates, IL 60169

Located just minutes west of Woodfield Mall at the I-90 and Barrington Road exit, The Stonegate’s executive atmosphere and outstanding food service will guarantee your next business function will be an unrivaled success. They offer more than 17,000 square feet of meeting space; you can choose from 10 rooms in a wide range of configurations. Convenience features include wireless connections for video conferencing, high speed internet and individual climate control in each room. A Conference Manager is assigned to assist you with every detail of your meeting and more. Banquet Centre — From the moment you pass through the gates of The Stonegate, your special day is in their hands.

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Chef Profile

NAME: Rodolfo Cuadros RESTAURANT: Carnivale ADDRESS: 702 W Fulton Market Chicago, IL 60661 312-850-5005 BIRTHPLACE: Born in NYC (raised in Cali, Colombia) CURRENT POSITION: Executive Chef at Carnivale FIRST FOODSERVICE JOB: Dishwasher FAVORITE FOOD: I love all ethnic/soul food, Latin, Italian, Asian, American, etc… It allows me to draw a lot of inspiration from rustic dishes.

MEMORABLE CUSTOMERS: I have cooked for quite a few important people, but to be honest I treat all customers the same.

WORST PART OF JOB: Although I wish there were more hours in the day for family, there aren’t any. When you love what you do, you learn to love it all.

MOST HUMOROUS KITCHEN MISHAP: There are humorous mishaps every day; you just have to roll with it!

FAVORITE FOOD TO PREPARE: I truly just love cooking but if I have to pin-point something, it would have to be replicating dishes from my childhood and trying to improve them.

PART OF JOB THAT GIVES MOST PLEASURE: Watching someone truly appreciate a meal and have them understand the effort that we put into our food every day. It really makes your day when someone understands what place of your heart dishes come from.

IF YOU COULDN’T BE A CHEF, WHAT WOULD YOU BE AND WHY: That’s a hard question to answer because it’s hard to think of what you would do when you are already happy with what you do! But I would have loved to be a part of the Peace Corps; traveling the world, helping and meeting beautiful people.

BEST ADVICE RECEIVED: Deep inside of you, you always know what you have to do, and at the end of the day there is only one way—forward!

FAVORITE VACATION SPOT: I truly loved the time I spent in Thailand and Cambodia; the Kong-Rong Beaches were amazing. Although the cultural experience I had in Cuba is incomparable—but I could talk about this all day.

WHAT DO YOU ENJOY THE MOST ABOUT FOOD INDUSTRY NEWS: I enjoy staying in touch with the industry, chefs, techniques, new restaurants, etc. If you want to stay excited about what you do, you always need to try to learn something new and keep it fresh and fun.

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Food Industry News® June 2013

Page 33

Workers Lose Ground in Wage Battles

When wage theft occurs, workers often have no place to turn to for help. Over the past five years, as states slashed budgets, legislatures in Ohio, Wisconsin, South Carolina and Missouri have cut their investigative staffs by half or more, so low-income workers have lost advocates for getting paid while wage-and-hour rip-offs have spiralled. In Virginia during the summer of 2012, the state eliminated all investigators in their wage-and-hour enforcement unit. Workers who got stiffed were out of luck... and options. Here are recent numbers on wage theft in america: 64 percent of low-wage workers in the U.S. have experienced wage theft during a given week in 2008.

44 states were given an “F” in wage-theft enforcement by the Progressive States Network.

40 percent increase since 2000 in collective-action lawsuits alleging wage-and-hour violations.

51 dollars, that’s what a low-wage worker loses, on average, to wage theft each week. –In These Times

Food-Cost Ratio 33%

Food and nonalcoholic beverage costs represented a median of 33 percent of total food and nonalcoholic beverage sales in February, according to the National Restaurant Association’s Tracking Survey. The fast casual segment reported the lowest food cost ratio, at 30 percent. – restaurant.org

Watch Your Criticism

n Remember that every time you point the finger of blame at someone, three more fingers point back to you. n Anger is irrational. It is the time you are most vulnerable to making a major mistake. Smart men know: Step back and shut up. n Any fool can tell you how to run your business better, and every fool will. –JC

Subway Gets Top Quickservice Franchise Honors

Mistakes We Make

n Poor credit n Not paying your obligaSubway tops the roster of best global franchises, foltions on time lowed by 7-Eleven, McDonald’s, KFC, Burger King and n Not constantly improving Pizza Hut, according to Franchise Direct’s fifth annual your job skills list. Franchise companies are evaluated on several criten Failing to be credible, ria including number of units, company sales and supLet’s make a dent in the universe. trustworthy and honest port for prospective and current franchisees. – QSRWeb n Not completing work — Steve Jobs n Failing to walk in the The Midwest’s Premier Provider of Food shoes of people we come in Processing Equipment & Supplies contact with The National Restaurant Association and the Na- n Failing to save about 10% tional Council of Chain Restaurants support the Re- of our income for retirenewable Fuel Standard Reform Act, a bill that aims ment, emergencies, etc. to lower food costs by prohibiting the use of corn- n Texting on the company based ethanol. Some 40% of U.S. corn crops were time n Flake Ice System used for fuel instead of food last year, the NRA said, n Wasting company ren Skinning System and wholesale food prices have risen 30% in the past sources n Stuffer/Depositor six years largely as a result of the current corn-based n Coming in later and later n Paddle Mixer www.lps-corp.com e-mail:lps@lps-corp.com ethanol mandate. – Adapted from FastCasual.com n Meat Grinder instead of earlier and earlier n Unwashed, poorly attired and looking like you just fell Flake Ice System out of bedTenderizers Sausage Stuffer As a recent Consumer Reports article noted,Portion theCutting Sausage Stuffer Skinning Slicing Dicing n Meat Processing calorie counts posted by restaurants can become in- n Bad breath: Garlic, smokEquipment Sweden Made ing, coffee, poor oral care Sawblades accurate when portion sizes vary. Kitchen teams can Visit Our Processing Equipment Showroom! be trained to keep portions consistent, through tech- n Forming alliances to cover (847) 451-2222 niques such as charts with information about how your worst habits 2308 N. 17th, Franklin Park, IL many slices of cheese go in a sandwich, for example. n Bringing your politics to www.lps-corp.com – Consumer Reports work 2308 N. 17th Ave.

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5/14/13 4:12 PM

Food Industry News® June 2013

Page 34

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E-Verify, the electronic system for verifying workers’ legal status and eligibility to work that had been seen as onerous by some small business owners, has proven successful with many restaurant owners, according to a new survey from the National Restaurant Association.

Some 79% of 780 restaurant owners surveyed said the system worked 100% of the time, and 80% said they would recommend it to other business owners.

Immigration reform bills in both the Senate and House would make it mandatory for businesses to use an electronic system.

U.S. News & World Report (4/30)

Cary Miller Presents

People Selling the Industry

Kevin Kelly is the founder and owner of Emerald Restaurant Service Inc., a firm focused on repairs and maintenance of all types of restaurant equipment, refrigeration and HVAC systems.

Kevin’s hands on approach to serving customers and building relationships has afforded him to surround himself with a team of loyal employees who routinely service independent and chain restaurants and institutions across our region. The firm offers same day service on repairs. If you need a new, reliable company to service your restaurant equipment, give Emerald a call. There’s even a couple of coupons in their ad on page 8!

“Musky” Mike Coenen is with Riverside Foods, creator of “Super Samplers” which are specifically designed with profit generation in mind because they are pre-portioned combos. They’re easy to store and easy to use: take the order, open the bag, dump the entire contents into the fryer, then serve it up. One bag per order, one fry time. His products are branded, delicious, consistent and great money makers with no waste. For more information, call Musky Mike” at Riverside Foods.

Carlo DeBenedictis is with Clydes Delicious Donuts based in Addison Illinois.

Clyde’s is a local legend, serving the industry since 1920. Clyde’s premium quality and great taste is what’s helped them to outlast their competitors. Today, the firm has fresh routes across Chicagoland and also supplies major wholesale bakeries in our region, in addition to supermarket, c-store and retail chains across the US. If you love donuts as much as I do, then you’ll love Clyde’s.

Lillian Brunacci is the owner of The Chefs Diamond Company, a firm offering many types of Truffles to chefs and the food industry at large. Lillian is married to Frank Brunacci a Michelin-starred Chef, so she knows what great truffles are.

Her seasonal selections include Hungarian Honey Truffles, Burgundy Truffles, white truffles, black wither truffles and others. If you’re seeking a taste of one of our worlds most decedent foods, give Lillian a call.

Fred Kunzer and Terry Commer are with Euro USA, importers and distributors of specialty foods, fine wines and fresh seafood. Euro USA has now added fresh meat and poultry to the mix by aligning with Niman Ranch, LaBelle farms (producers of heirloom chickens and eclectic poultry) Pat La Frieda Wholesale Meat Purveyors and Broadleaf Meats. The firms Chicago office are staffed with professionals who understand the needs of chefs, banquet hall and hotel operators.

Lauren Rohr and Charlie Pace are with Smart Flour Foods. Founded in 2005, their company offers the highest quality flourbased foods that do not have wheat or gluten.

The company believes in the use of Ancient Grains as the base of all products which meet or exceed the nutritional components of conventional enriched wheat products. In addition to the company’s flour products, they also offer great tasting (gluten free) pizza crusts, buns and desserts. They are represented in Chicagoland by Bill and Mary Budler at Quality Food Brokers.

Paul Cigna and Jim Kahriman (L) are with Professional Consultants, Incorporated Cigna Kahriman Agency. For over 40 years these gentlemen have been specializing in providing insurance for restaurants, bars and nightclubs, as well as other types of food businesses. If you are looking for an insurance firm to give you honest, straight advice, check these guys out. They have been advertising in Food Industry News since we started, back in 1982. Check out their ad on page 39 of this issue.

5/14/13 4:12 PM

Food Industry News® June 2013

Hot Dog Hall of Fame Stories

By Bob Schwartz Historically, the Chicago hot dog stand got its designation as a stand because, in the early days during and after the depression, they were small buildings or kiosks that you had no seating or just a few stools and counter. But occasionally, the successful hot dog stand was not a building at all; but rather a catering truck or a hot dog cart.

Such is the case of a place with the descriptive name, HOT DOG KART, which is in St Joseph, Michigan; a nice little beach town next to Benton Harbor about a two hour drive from Chicago. St Joe has a vibrant little downtown with a solid business community including many offices, shops and restaurants; and a major summer tourist emphasis, as well.

One of the long time residents of that area has been firefighter Ben Yacobozzi and his wife, Donna and their family. It was nearly thirty years ago when their daughter, Lonna, was a freshman at Michigan State University in East Lansing.

The quarter system did not bode well in those days to finding summer jobs so Ben took the lead and bought a hot dog cart, made a visit to Vienna Beef where he got a little tutoring and some product and put Lonna to work, successfully for the next few summers. As planned parenthood would have it, by the time she graduated, her first brother Dino took over for his four year stint at taking the real time business 101 course at the Hot Dog Kart, followed by his brother Alan, who took on the business for yet the following four summers.

june 33-40.indd 35

Page 35

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When they had run out of kids but had seen the success of the cart, Ben and Donna then took over for the next seventeen years. Ben’s theory was that “it takes a line to make a line”; and that good product comes from quality hot dogs and condiments, freshness and rotation. As the years had taken its toll and Ben and Donna got more used to their winter digs in Palm Springs, planned parenthood set in once again, as their first grandson, Nick takes the helm as he, too, makes the Hot Dog Kart his summer retreat from College.

When I drove to St Joe to present the Yacobozzi family with their Hot Dog Hall of Fame award, I was surprised to find a crowd around the cart at State and Broad Streets to help celebrate.

Present was the Mayor, the local Congressman, many civic and business leaders,

a tv camera crew from ABC in South Bend and many friends and family including the family tree that made this thirty year love affair possible.

Check out this and many other hall of fame stories on the newly expanded Vienna Beef web site: www.viennabeef.com Bob Schwartz is a Senior VP at Vienna Beef and author of the book ‘Never Put Ketchup on a Hot Dog’.

America’s strength is felt across the counters and tables of diners and businesses that don’t stop when the chips are down; they feed us and offer the comfort that the rest of the world tries to pull from our souls. –JC

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Food Industry News® June 2013

Page 36

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My Daily Advice n Force-feed your creative thinking by following science fiction writer Ray Bradbury’s formula: Read something every day that stimulates your imagination. “If you stuff yourself full,” says the author of more than 500 novels, plays, screenplays, short stories, TV scripts and poems, “you will automatically explode every morning like Old Faithful.”

—Adapted from Imaginators, www.acop.com/creative.

n Save time, stress and effort by not trying to convert everyone to your viewpoint. Don’t look for approval from your critics or competition because you’ll never convert an adversary. Assume that there will be forces that want to see you fail and leave them off your pathway to success; no greatness comes without jealousy, doubt or animosity. –JC

What Every Employer Must Get From Their Sales Reps

n Measurement. Are you using hard, objective metrics to monitor results? Insist on hard numbers that don’t lie. n Knowledge. Do salespeople have the training and data they need to sell effectively? Do they stay current on what’s happening in your industry or your customers’ industries? When was the last time you updated them on the capabilities of your products and services? Are they selling to the right people? n Time management. How much time do your salespeople waste on administration and paperwork? n Sales data. Do activity reports and sales data tell you what you need to know? Can you access it in a timely fashion? Are you monitoring it consistently? —Adapted from “Are sales and marketing bringing home the bacon?” by Alf Nucifora, on the Alf Nucifora Web site

june 33-40.indd 36

Gordon Food Service Hosts a Delicious Occasion The 2013 Gordon Food Service Spring Food, Tabletop & Supplies Show, themed Delicious Occasions, was held at the Donald E. Stephens Convention Center in Rosemont on March 27th. Several thousand Gordon Food Service customers and hundreds of potential customers from Illinois, Indiana, Michigan, and Wisconsin visited the over 350 booths, where they were presented the opportunity to taste thousands of in-stock products, and over 200 new products.

One of the highlights of the show was the Catalyst booth, where guests learned about business solutions that help them grow sales, control costs, efficiently utilize staff, and comply with regulations. Experts from Gordon Food Service, and within the industry, were on hand in the booth to discuss online ordering, inventory management, nutritional regulations, food safety, recipe and menu development, marketing, and much more.

In addition to food tasting and talking to foodservice experts about products and business solutions, guests could choose from over 35 educational presentations about a variety of foodservice topics, including food preparation presentations, how to use technology to manage food prices, and creating differentiation on the menu.

Guests left the Gordon Food Service food show with full stomachs, great knowledge, and innovative ideas that they could use in their own operations.

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Food Industry News® June 2013

Page 37

Sanitation Certification, & Alcohol Awareness Training From the Illinois Restaurant Association ServSafe Sanitation Certification JUNE Monday-Tuesday..................................................24, 25 Tuesdays..............................................................11, 18 Tuesday-Wednesday............................................... 4, 5

Wednesdays.........................................................19, 26 Thursdays – Spanish...................................... 6, 13, 20 Saturdays ............................................................15, 22

Alcohol Awareness (B.A.S.S.E.T.) Member Benefits: n3 Cost Savings on Basic Services n3 Quality Certification & Educational Programs n3 Critical industry Representation n3 Unique Marketing Opportunities n3 Valuable Information Resources

ReCertification: City & State

JUNE__________________________No Class

JUNE Wednesday ______________________________ 12

SUMMER FESTIVAL 9:00 a.m.-12:00 p.m

For IRA Membership Information, Call 312-787-4000

Below: The Chicago Foodservice Marketing Club held its 61st annual awards dinner on April 11th, honoring Ken Nagel, founder of Fox River Foods with its Lifetime Achievement Award. Scores of local industry notables turned out for the event which was a “send off” for Ken, who recently retired from the firm.

Ken had a reputation for actions which were driven by an intense passion for the food industry. Ken was born and raised in Aurora ad started as a butcher.

JUNE Mondays_____ 3, 10, 17

Thursday__________ 27

Classes also available at your location To Register, Visit Our Website: www.illinoisrestaurants.org Or Call 312-787-4000 Ken’s father started Fox River Foods in 1956 and he joined the firm in the early 1960’s. What started out as a company servicing restaurants and schools from a single truck has grown into one of our area’s leading distributors, with over 500 associates. The firm was recently sold to privately held PFG, who will continue to support Ken’s vision of providing the finest service, quality and value to the food industry.

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Food Industry News® June 2013

Page 38

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Visit These Great Advertisers To Pick Up Food Industry News: Ramar Supply Co..........................8223 S. Harlem, Burbank, IL March Equipment..............................930 Fullerton, Addison, IL Zepole Restaurant Supply.... 506 E. Frontage Rd., Bolingbrook, IL Olympic Store Fixtures................... 4758 S. Cicero, Chicago, IL Illinois Restaurant Assn... 33 W. Monroe, Ste. 250, Chicago, IL Gator Chef............................... 100 Frontierway, Bensenville, IL

june 33-40.indd 38

Today when politicians “take responsibility” for their actions, it means a speech and waiting for voters to forget ...and do it again. –JC

5/14/13 4:12 PM

June 2013

Page 39

Sperry Van Ness Launches Restaurant Resource Group Sperry Van Ness has formed a restaurant and hospitality practice group in its Chicago office.

The goal of the group is to advise clients on the increasingly specialized facility needs of the restaurant industry and its complex entitlement process. “Our Restaurant Resource Group provides a level of transactional professionalism that has been missing in the marketplace,” states Managing Partner of Sperry Van Ness Chicago Commercial, Alfred C. Stepan. More restaurant groups are looking – not only to grow their presence locally, but regionally and nationally as well, and the Sperry Van Ness platform allows for such a growth plan.

Industry veterans, Marcus Sullivan and Jim Martin started the Restaurant Resource Group and have recently been joined by another veteran, Timothy Rasmussen, longtime Chicago restaurateur and real estate professional, together with Jonathan Tuttle, a member of the Les Amis d’ Escoffier Society. Other major contributors to the team include retail specialists: Scott Maesel, Ben Andrews, Andrew Gomez, Corey Black and Drew Dillon. Jim Martin notes that, “Several of our team members own or have owned restaurants, thereby providing a practical advisory role for our restaurant clients.” The Restaurant Resource Group team members have been behind some of the most high profile restaurants in the Chicago metropolitan area including Gino’s East at 500 N. LaSalle, Honey Butter Fried Chicken, Forever Yogurt, Lou Malnati’s at 1120 N. State, and Epic Burger.

Founded in 1987, Sperry Van

june 33-40.indd 39

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MALE RATES Attained Age FEMALE RATES

169.75 169.75 177.15 184.21 191.44 198.16 204.65 211.13 217.62 224.11 230.83 237.77

65 66 67 68 69 70 71 72 73 74 75 76

147.61 147.61 154.04 160.19 166.47 172.31 177.95 183.59 189.24 194.88 200.72 206.76

MALE RATES Attained Age FEMALE RATES

244.83 252.26 259.82 267.52 276.99 286.64 296.79 307.15 317.72 328.88 340.34 352.10

MALE RATES Attained Age FEMALE RATES

212.90 219.36 225.93 232.62 240.86 249.26 258.08 267.08 276.28 285.99 295.95 306.18

77 78 79 80 81 82 83 84 85 86 87 88

363.82 375.47 387.41 399.61 411.24 423.07 435.12 443.83 452.70 461.76 470.99

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Sperry Van Ness delivers results for clients through a proven business model that provides advanced marketing and technology tools. Based in Irvine, Calif., the firm operates internationally and provides brokerage, consultation, asset management, property management, leasing, accelerated marketing, and auction services. Sperry Van Ness transactions total billions of dollars annually in retail, office, multifamily, industrial, self-storage, hospitality and land transactions.

Sperry Van Ness, LLC is a national full-service commercial real estate advisory firm located at 940 West Adams in downtown Chicago.

As with any team, among coworkers there are some people who are not worth a damn; don’t let it be you. –JC

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Page 40

Food Industry News® June 2013

Pizza Ovens from LPS: Enjoy Business travel keeps rolling along, according to a survey by Hotel Occupancy the perfect pizza from your Embassy Suites Hotels. The 2013 survey polled 700 adults who own wood burning pizza Gains have taken at least one business trip in the past year, and found oven. LPS Corp. has importHotels in the U.S. sold a record that 80 percent traveled at least as much over the past five years ed (2) styles of pizza ovens; 250 million room nights in the as they did previously. – meetings-conventions.com the Casetta and the Europa first quarter of 2013, according to for either commercial or perlodging data provider STR. Ocsonal use. Hand - crafted in Italy of metal and cast iron it cupancy increased by 1.8 percent will enhance any outdoor kitchen or living space as well as an interior over last year, to 57.7 percent; avcommercial kitchen erage daily rate rose 4.5 percent, to $108.31, and revenue per availSpotlight on Chicagoland Convention Centers able room shot up by 6.4 percent, to $62.47. The industry gains occurred despite “stubbornly low group demand” and challenging 1551 N. Thoreau Dr., Schaumburg, Il. 60173 comparable numbers from last The Renaissance Schaumburg Convention Center Hotel year’s demand and Easter perfor- opened its doors in July 2006. The 500-room hotel is run by mance, according to STR COO Marriott under their Renaissance brand. The property features Brad Garner. Among the top 25 a 100,000 sq ft. exhibition hall, 48,000 sq. ft. of meeting room space, and a 28,000 sq. ft. ballroom, all of which can be dimarkets, Dallas led occupancy invided to provide many configurations. With its contemporary creases with a 7.1 percent gain for décor, central location and vibrant community, the Renaisthe quarter. Double-digit average sance Schaumburg Convention Center makes a grand impresdaily rate increases were reported sion with a respectful nod to a historical past while maintaining

by Oahu Island, Hawaii (up 18.3 a service standard set firmly in the present. Here, they bring percent), and Miami-Hialeh, Fla. experience and innovation to every occasion with an elegant (up 12.2 percent), which also ambiance that inspires in a most unconventional way. To comled markets in RevPAR growth: plement your agenda, their audiovisual and production experts work with you to create everything you need to impress by Oahu was up 18.4 percent, and creating a well-rounded convention experience like no other.

Miami increased by 16.7 percent.

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june 33-40.indd 40

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Food Industry News® June 2013

Page 41

DIRECTORY ACCOUNTANTS

BAR SUPPLIES

CLASSIFIED ADVERTISING

Sta‑Kleen............................................. Page 34...847‑352‑9191

Baker Tilly.............................................................312‑729‑8100

Ramar Supply Co................................ Page 36...708‑233‑0808

Food Industry News..............................................847‑699‑3300

Airways Systems...................................................630‑595‑4242

SS&G....................................................................847‑824‑4006

BATCH FREEZERS

CLEANING PRODUCTS

Averus...................................................................800‑393‑8287

ADVERTISING

Kool Technologies................................ Page 29...630‑483‑2256

SuperClean...........................................................847‑361‑0289

ELECTRICAL REPAIR & MAINTENANCE

BEVERAGES

CLEANING SERVICES

Mackay Heating & Mechanical............ Page 14...847‑381‑0448

Lifestyle Beverages............................. Page 32...630‑941‑7000

Skyline Building Services..................... Page 21...312‑454‑4545

BLENDERS

COCKTAIL BLENDERS

Blendtec................................................................800‑253‑6383

Blendtec................................................................800‑253‑6383

BOOTH‑MANUFACTURERS

COFFEE

Precision Booth.....................................................773‑407‑9296

Nespresso.............................................................800‑566‑0571

BOOTHS

COFFEE & TEA

Chicago Booth..................................... Page 18...773‑378‑8400

Java Breeze Coffee & Tea....................................773‑235‑9356

BOOTHS‑UPHOLSTERERS

Stewart’s Coffee & Tea.........................................773‑489‑2500

Chicago Booth..................................... Page 18...773‑378‑8400

COFFEE ROASTERS

Precision Booth.....................................................773‑407‑9296

Big Shoulders Coffee Company............................312‑810‑3046

BREAD & ROLLS

COLD STORAGE

Gonnella Baking Co............................. Page 35...312‑733‑2020

Perishable Distribution Solutions..........................888‑491‑1641

IL Mulino di Valenzano Bakery............. Page 38...773‑934‑1625

CONCESSION EQUIPMENT & SUPPLIES

Labriola Baking Company.................... Page 17...708‑385‑4884

Gold Medal Products............................................800‑767‑5352

Michele Baking Company.....................................847‑451‑9481

CONSULTING & DESIGN

Red Hen Bread.....................................................312‑433‑0436

A D E Foodservice Equipment.............................. 630‑628‑0811

BUTTER‑CLARIFIED

COOKING EQUIPMENT‑GAS/STEAM & ELECTRIC

Danish Maid Butter Co......................... Page 12...773‑731‑8787

American Range Corporation.............. Page 13...818‑897‑0808

BUTTER‑PREPORTIONED‑WHIPPED

CORNED BEEF‑FRESH

Danish Maid Butter Co......................... Page 12...773‑731‑8787

Kelly Eisenberg.................................... Page 09...773‑588‑2882

CABLE TV‑SALES & INSTALLATION

Papa Charlie’s...................................... Page 25.. 877‑522‑PAPA

Prime Time Sports................................................847‑637‑3500

Manny’s Food Products........................................312‑939‑2855

Food Industry News..............................................847‑699‑3300 AIR CONDITIONING‑SYSTEMS CLEANING Olympia Maintenance.......................... Page 03...708‑344‑0344 AIR FILTERS‑SALES & SERVICE Olympia Maintenance.......................... Page 03...708‑344‑0344 Averus...................................................................800‑393‑8287 APPETIZERS PFG‑Fox River..................................... Page 22...630‑896‑1991 ARCHITECTS Joel Berman Architecture & Design..... Page 16...773‑275‑5968 Dacre & Youngquist LLC Architects......................312‑477‑0773 Dearborn Architects..............................................312‑939‑3838 ASIAN FOOD PRODUCTS Kikkoman International........................ Page 31...630‑954‑1244 ASSOCIATIONS Illinois Restaurant Association............. Page 37...312‑787‑4000 ASSOCIATIONS & TRADES NAFEM.................................................................312‑245‑1054 ATM MACHINES Meirtran ATM........................................ Page 18...800‑382‑5737 Payment Alliance International.............................630‑368‑1833 ATTORNEYS Russel G Winick and Associates P C...................630‑548‑5800 AUCTIONEERS Bob King Auctions................................ Page 14...847‑458‑0500 AWARDS Classic Design Awards.........................................847‑470‑0855 AWNINGS & CANOPYS Chesterfield Awnings........................... Page 24...312‑666‑0400 Undercover Outdoors.......................... Page 12...708‑478‑8890 BAGS‑CUSTOM PRINTED Bulldog Packaging................................................ 630‑458‑1152 BAKERS‑WHOLESALE Gonnella Baking Co............................. Page 35...312‑733‑2020 IL Mulino di Valenzano Bakery............. Page 38...773‑934‑1625 Labriola Baking Company.................... Page 17...708‑385‑4884 Chicago Sweet Connection..................................773‑418‑2718 JR Dessert Bakery................................................773‑465‑6733 La Parisien Bakery................................................773‑725‑3500 Michele Baking Company.....................................847‑451‑9481 Red Hen Bread.....................................................312‑433‑0436 BAKERY INGREDIENTS Tardella Foods..................................... Page 04...773‑889‑8544 BAKERY‑PRODUCTS Instantwhip Chicago............................ Page 32...800‑933‑2500 Labriola Baking Company.................... Page 17...708‑385‑4884 Michele Baking Company.....................................847‑451‑9481 BANKS AND FINANCING

CARRY OUT PACKAGING

Vienna Beef..........................................................773‑278‑7800

Bulldog Packaging................................................ 630‑458‑1152

CREDIT CARD PROCESSOR

CASH & CARRY‑WHOLESALE

Match Rate Plus.................................. Page 30...860‑797‑2159

GFS Marketplace................................. Page 28...800‑968‑6525

Payment Alliance International.............................630‑368‑1833

CASH REGISTERS & SUPPLIES

CROISSANTS

Schmaus Cash Register & POS...........................847‑675‑6066

La Parisien Bakery................................................773‑725‑3500

CATERING‑VEHICLES

DAIRY‑DISTRIBUTOR

DCI Central (Hotshot).......................... Page 23...800‑468‑7478

Lipari Foods......................................... Page 33...586‑447‑3500

CCTV SYSTEMS

DAIRY‑PRODUCTS

Alpha POS Systems............................ Page 12...630‑690‑2870

Instantwhip Chicago............................ Page 32...800‑933‑2500

CEILING CLEANING

PFG‑Fox River..................................... Page 22...630‑896‑1991

Skyline Building Services..................... Page 21...312‑454‑4545

New Dairy.............................................................312‑421‑1234

CHAIR/BARSTOOL REPAIRS

DELI‑PRODUCTS

Restaurant Chair Repair...................... Page 14...630‑424‑0424

Lipari Foods......................................... Page 33...586‑447‑3500

CHAIRS‑COMMERCIAL

DELIVERY‑VEHICLES

Chicago Booth..................................... Page 18...773‑378‑8400

DCI Central (Hotshot).......................... Page 23...800‑468‑7478

John Manson & Associates...................................773‑278‑8280

DESSERTS

Waco Manufacturing.............................................312‑733‑0054

Algelato................................................ Page 18...847‑455‑5355

CHARCOAL

Eli’s Cheesecakes................................ Page 20...773‑736‑3417

Apache Supply......................................................708‑409‑1040

PFG‑Fox River..................................... Page 22...630‑896‑1991

Charcoal Supply Company...................................312‑642‑5538

Chicago Sweet Connection..................................773‑418‑2718

CHEESE

New Dairy.............................................................312‑421‑1234

PFG‑Fox River..................................... Page 22...630‑896‑1991

DIRECTV

New Dairy.............................................................312‑421‑1234

Prime Time Sports................................................847‑637‑3500

CHEESECAKES

DISHWASHER‑LEASING & RENTAL

Eli’s Cheesecakes................................ Page 20...773‑736‑3417

Total Management Systems................ Page 03...630‑543‑3666

PNC Bank.............................................................855‑762‑2361

CHICKEN TENDERS

DISHWASHING MACHINES/COMMERCIAL & REPAI

BAR SPOTTING/LOUNGE REPORTS

ENERGY REBATE PROGRAMS Resource Solutions Group....................................312‑755‑9020 ETHNIC FOODS Kikkoman International........................ Page 31...630‑954‑1244 FANS‑VENTILATING & EXHAUST AWR Welding....................................... Page 24...773‑491‑5353 FAUCETS Faucet Shoppe The............................. Page 29...773‑478‑3890 FILTERS‑EXHAUST SYSTEMS Olympia Maintenance.......................... Page 03...708‑344‑0344 Averus...................................................................800‑393‑8287 FIRE SUPRESSION SYSTEMS Averus...................................................................800‑393‑8287 FIRE‑EXTINGUISHERS Averus...................................................................800‑393‑8287 Henrichsen Fire & Safety Equip............................800‑373‑9714 FIREWOOD Apache Supply......................................................708‑409‑1040 FIRST AID‑EQUIPMENT & SUPPLIES Affirmed Medical Service......................................847‑322‑9185 FLOOR CLEANING‑REFINISH & REPAIR Sexton Complete Care......................................... 800‑827‑1126 FLOUR Tardella Foods..................................... Page 04...773‑889‑8544 FOOD BROKERS Sip & Company.....................................................708‑452‑8828 FOOD DISTRIBUTORS Devanco Foods.................................... Page 15...847‑228‑7070 Grecian Delight Foods......................... Page 36...847‑364‑1010 Lipari Foods......................................... Page 33...586‑447‑3500 PFG‑Fox River..................................... Page 22...630‑896‑1991 Sotiros Foods....................................... Page 30...708‑371‑0002 Tec Foods Inc...................................... Page 35...773‑638‑5310 Anichini Brothers...................................................312‑644‑8004 GFS Food Service Distribution.............................800‑968‑6515 FOOD EQUIPMENT Bob King Auctions................................ Page 14...847‑458‑0500 Gold Medal Products............................................800‑767‑5352 FOOD PROCESSING EQUIPMENT LPS Corp............................................. Page 33...847‑451‑2222 FOOD PRODUCTS GFS Marketplace................................. Page 28...800‑968‑6525 Grecian Delight Foods......................... Page 36...847‑364‑1010 Love Me Tenders, LLC......................... Page 23...773‑502‑8000 Soupbase.com..................................... Page 34...216‑381‑9916 Tec Foods Inc...................................... Page 35...773‑638‑5310 Massel USA..........................................................312‑283‑5231 FOOD SAFETY TRAINING Food Industry Training..........................................630‑690‑3818 FOODSERVICE EQUIPMENT‑REPAIR

Love Me Tenders, LLC......................... Page 23...773‑502‑8000

Total Management Systems................ Page 03...630‑543‑3666

Petritis Group Inc IL Lic 117001002......................847‑705‑6619

CHICKEN‑PROGRAMS

DISWASHING COMPOUND, DETERGENTS & SOAPS

BAR STOOLS

FSI/Foodservice Solutions....................................847‑719‑6088

Total Management Systems................ Page 03...630‑543‑3666

FOODSERVICE‑ LAYOUT & DESIGN

Chicago Booth..................................... Page 18...773‑378‑8400

CIGARS

DUCT CLEANING

A D E Foodservice Equipment.............................. 630‑628‑0811

Waco Manufacturing.............................................312‑733‑0054

Pacific Cigar Company........................ Page 40... 630‑972‑1189

Olympia Maintenance.......................... Page 03...708‑344‑0344

Losurdo Inc...........................................................630‑833‑2828

june 41‑48.indd 41

CSI ‑ Coker Service Inc....................... Page 23...888‑908‑5600 Cobblestone Ovens..............................................847‑635‑0172

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Food Industry News® June 2013

Page 42 FOODSERVICE‑EQUIPMENT

HAMBURGER PATTY MANUFACTURER

Country Financial, Gary Knapp.............................630‑924‑0813

MEAT‑SMOKED

March Quality Used & New Equip....... Page 14...800‑210‑5895

Devanco Foods.................................... Page 15...847‑228‑7070

Farmers Insurance‑Mark Holihan.........................847‑823‑6800

Nueske Applewood Smoked Meats......................800‑382‑2266

Zepole Restaurant Supply................... Page 16...630‑783‑1239

HEATING & AIR CONDITIONER SERVICE & REP

Total Insurance Services.......................................847‑205‑1777

MEAT‑WHOLESALE

Losurdo Inc...........................................................630‑833‑2828

Mackay Heating & Mechanical............ Page 14...847‑381‑0448

Thunderbird Food Machinery................................866‑451‑1668

ITALIAN BEEF

Devanco Foods.................................... Page 15...847‑228‑7070

HOOD & DUCT SYSTEMS

Devanco Foods.................................... Page 15...847‑228‑7070

AWR Welding....................................... Page 24...773‑491‑5353

Kelly Eisenberg.................................... Page 09...773‑588‑2882

FOODSERVICE‑EQUIPMENT PARTS CSI ‑ Coker Service Inc....................... Page 23...888‑908‑5600 Cobblestone Ovens..............................................847‑635‑0172 FOODSERVICE‑SUPPLIES GFS Marketplace................................. Page 28...800‑968‑6525 PFG‑Fox River..................................... Page 22...630‑896‑1991 Ramar Supply Co................................ Page 36...708‑233‑0808 FREEZERS‑ALL TYPES Custom Cooler & Freezer.................... Page 06...630‑879‑3131 FRYERS FSI/Foodservice Solutions....................................847‑719‑6088 GASKET REPLACEMENT SERVICE Hands on Gaskets & Hardware............................708‑641‑7007 Just Gaskets And Hardware.................................708‑758‑1289 GELATO Algelato................................................ Page 18...847‑455‑5355 Palazzolo’s Gourmet Ice Cream.......... Page 26...269‑561‑2000 New Dairy.............................................................312‑421‑1234 GELATO EQUIPMENT & SUPPLIES Kool Tecnologies.................................. Page 29...630‑483‑2256 GIARDINERA E Formella & Sons................................................877‑598‑0909 V Formusa Company............................................312‑421‑0485 GLUTEN FREE PRODUCTS Dr Shar USA.........................................................847‑890‑9948 GLYCOL REFRIGERATION SYSTEM & REPAIR Mackay Heating & Mechanical............ Page 14...847‑381‑0448 GOURMET‑FOOD PRODUCTS PFG‑Fox River..................................... Page 22...630‑896‑1991 Chicago Importing Company................................800‑828‑7983 New Dairy.............................................................312‑421‑1234 Toohill Beef Farm..................................................309‑261‑3602 GREASE REMOVAL SERVICE Mahoney Environmental...................... Page 30...800‑892‑9392 Hopkins Grease Company....................................877‑404‑7327 Kaluzny Bros Inc...................................................815‑744‑1453 GREASE TRAP PUMPING SERVICE American Bio‑Fuels............................. Page 04...630‑631‑5714 Mahoney Environmental...................... Page 30...800‑892‑9392 Tierra Environmental............................ Page 32...888‑551‑1998 Hopkins Grease Company....................................877‑404‑7327 Kaluzny Bros Inc...................................................815‑744‑1453 GREASE‑EXHAUST CLEANING Olympia Maintenance.......................... Page 03...708‑344‑0344 Sta‑Kleen............................................. Page 34...847‑352‑9191 Airways Systems...................................................630‑595‑4242 Averus...................................................................800‑393‑8287 Enviromatic Corporation of America.....................847‑729‑8000 HOODZ Kitchen Exhaust Cleaning.......................888‑514‑6639

HOOD & EXHAUST‑CLEANING Olympia Maintenance.......................... Page 03...708‑344‑0344 Sta‑Kleen............................................. Page 34...847‑352‑9191 Airways Systems...................................................630‑595‑4242 Averus...................................................................800‑393‑8287 Enviromatic Corporation of America.....................847‑729‑8000 HOODZ Kitchen Exhaust Cleaning.......................888‑514‑6639 HOOD & EXHAUST‑SYSTEMS Belvin/J&F Sheet Metal Co...................................312‑666‑5222 HOOD SYSTEMS‑FIRE Hoods Chicago.................................... Page 29...773‑552‑9200 Averus...................................................................800‑393‑8287 Henrichsen Fire & Safety Equip............................800‑373‑9714 HOT DOGS Kelly Eisenberg.................................... Page 09...773‑588‑2882 Nathan’s Famous Hot Dogs................. Page 05...800‑628‑4267 Crawford Sausage................................................773‑277‑3095 Red Hot Chicago..................................................800‑249‑5226 Vienna Beef..........................................................773‑278‑7800 ICE COMPANIES Tinley Ice Company..............................................708‑532‑8777 ICE CREAM Algelato................................................ Page 18...847‑455‑5355 Homer’s Gourmet Ice Cream............... Page 37...847‑251‑0477 Instantwhip Chicago............................ Page 32...800‑933‑2500 New Dairy.............................................................312‑421‑1234 ICE CREAM‑EQUIPMENT M Line Marketing..................................................630‑650‑1691 ICE CREAM‑EQUIPMENT & SUPPLY Kool Technologies................................ Page 29...630‑483‑2256 ICE MACHINES SALES & LEASING LPS Corp............................................. Page 33...847‑451‑2222 Grove Ice Machines..............................................630‑969‑5199 ICE MACHINES‑SALES‑RENTAL OR LEASING Automatic Ice Makers.......................... Page 24...773‑975‑2005 Empire Cooler Service......................... Page 26...312‑733‑3900 ICE‑MAKING EQUIPMENT/REPAIR & SERVICE Grove Ice Machines..............................................630‑969‑5199 ICE‑SCULPTURE AAA Nadeau’s Ice Sculptures...............................708‑366‑3333 INSURANCE Northern Illinois Insurance................... Page 48...815‑226‑9353 Professional Consultants Inc............... Page 39...630‑369‑0013 Caro Insurance Services......................................708‑745‑5031 Concklin Insurance Agency..................................630‑268‑1600 Farmers Insurance‑Sandra Cavoto......................773‑586‑4500 ISU‑WM Schwartz & Co........................................847‑996‑0002

Papa Charlie’s...................................... Page 25.. 877‑522‑PAPA Serrelli’s Foods.................................... Page 30..877‑385‑BEEF Red Hot Chicago..................................................800‑249‑5226 ITALIAN FOOD SPECIALTIES E Formella & Sons................................................877‑598‑0909 Mama Mucci’s Pasta.............................................734‑453‑4555 ITALIAN SAUSAGE Devanco Foods.................................... Page 15...847‑228‑7070 Papa Charlie’s...................................... Page 25.. 877‑522‑PAPA Anichini Brothers...................................................312‑644‑8004 JANITOR‑SUPPLIES Ramar Supply Co................................ Page 36...708‑233‑0808 JAPANESE‑FOOD PRODUCTS Kikkoman International........................ Page 31...630‑954‑1244 JUICERS‑FRUIT & VEGETABLES Berkel Midwest.....................................................800‑921‑9151 KITCHEN‑EXHAUST SYSTEMS/CLEANING Olympia Maintenance.......................... Page 03...708‑344‑0344 Averus...................................................................800‑393‑8287 Enviromatic Corporation of America.....................847‑729‑8000 HOODZ Kitchen Exhaust Cleaning.......................888‑514‑6639 KNIFE‑SHARPENING SERVICE

Anichini Brothers...................................................312‑644‑8004 Buedel Fine Meats & Provisions...........................708‑496‑3500 MEATS PFG‑Fox River..................................... Page 22...630‑896‑1991 MEDICAL SUPPLIES Affirmed Medical Service......................................847‑322‑9185 MENUS‑CUSTOM PRINTED Menu’s To Go........................................................630‑483‑0848 MILK Instantwhip Chicago............................ Page 32...800‑933‑2500 New Dairy.............................................................312‑421‑1234 MOBILE REFRIGERATION Gateway Industrial Power.....................................708‑563‑7090 MODELS‑TRADE SHOWS Enve Models.........................................................312‑929‑2791 MYSTERY‑SHOPPING/HOSPITALITY&GROCERY Petritis Group Inc IL Lic 117001002......................847‑705‑6619 NACHO‑EQUIPMENT & SUPPLIES Gold Medal Products............................................800‑767‑5352 NAME‑PLATES & TAGS Classic Design Awards.........................................847‑470‑0855 NEW TABLE TOPS Precision Booth.....................................................773‑407‑9296 NOODLES Mama Mucci’s Pasta.............................................734‑453‑4555

Northwestern Cutlery........................... Page 25...312‑421‑3666

OIL & SHORTENING

Cozzini Inc............................................................888‑846‑7785

Columbus Vegetable Oils.................... Page 02...773‑265‑6500

Maestranzi Brothers..............................................708‑867‑7323

OIL RECOVERY & RECYCLING

KNIVES‑FOOD PREP

American Bio‑Fuels............................. Page 04...630‑631‑5714

Mercer Cutlery......................................................773‑844‑7256 LAWYER Law Office of Biagio Bucaro.................................847‑619‑7450 Russel G Winick and Associates P C...................630‑548‑5800 LINEN SUPPLY & RENTAL SERVICE Cosmopolitan Textile.............................................773‑254‑6100 De Normandie Linen.............................................773‑731‑8010 Mickey’s Linen...................................................... 773‑545‑7211 Morgan Uniform and Linen Serv...........................773‑843‑3307 Valley Linen Supply...............................................630‑897‑4474 LIQUOR CONTROL SYSTEMS Alpha POS Services............................ Page 12...630‑690‑2870 LIQUOR LIABILITY/AUTO/UMBRELLA Northern Illinois Insurance................... Page 48...815‑226‑9353 LIQUOR‑WHOLESALE Peerless Liquors...................................................773‑378‑3908 LOBSTERS Maine Lobster Exchange..................... Page 18...708‑253‑7728 LOGISTICS COMPANIES Perishable Distribution Solutions..........................888‑491‑1641

Northern Light Energy...........................................708‑695‑5042 OILS & FATS‑COOKING Columbus Vegetable Oils.................... Page 02...773‑265‑6500 OILS & VINEGAR Pastorelli Foods................................................ 800‑SOS‑AUCY OILS‑COOKING/BULK Columbus Vegetable Oils.................... Page 02...773‑265‑6500 OLIVE OILS Columbus Vegetable Oils.................... Page 02...773‑265‑6500 ONLINE ORDERING SERVICE Key Impact/Menu1............................................855‑GOM‑ENU1 ORGANIC FOODS Pastorelli Foods................................................ 800‑SOS‑AUCY OUTDOOR FURNITURE John Manson & Associates...................................773‑278‑8280 OVEN REPAIR & MAINTENANCE Mackay Heating & Mechanical............ Page 14...847‑381‑0448 OVENS‑SALES & SERVICE Cobblestone Ovens..............................................847‑635‑0172 PAINTING & HANDYMAN SERVICES Schubert Painting.................................................847‑606‑9660

Northwest Insurance Services..............................888‑366‑3467

MANUFACTURERS REPRESENTATIVES

Society Insurance.................................................888‑576‑2438

M Line Marketing..................................................630‑650‑1691

The Horton Group.................................................312‑917‑8610

MEAT WHOLESALE‑RANCHERS

XL Manufacturing................................. Page 06...773‑271‑8900

INSURANCE ‑LIFE‑DISABILITY

Toohill Beef Farm..................................................309‑261‑3602

GYROS

Country Financial, Gary Knapp.............................630‑924‑0813

MEAT‑PROCESSING EQUIPMENT

Ramar Supply Co................................ Page 36...708‑233‑0808

Devanco Foods.................................... Page 15...847‑228‑7070

INSURANCE SERVICES

LPS Corp............................................. Page 33...847‑451‑2222

PARTY‑FAVORS & SUPPLIES

Grecian Delight Foods......................... Page 36...847‑364‑1010

Northern Illinois Insurance................... Page 48...815‑226‑9353

Berkel Midwest.....................................................800‑921‑9151

Ramar Supply Co................................ Page 36...708‑233‑0808

GREEK YOGURT Grecian Delight Foods......................... Page 36...847‑364‑1010 GRILLS & ROTISSERIES

june 41‑48.indd 42

PANCAKE‑BATTER & MIX Tec Foods Inc...................................... Page 35...773‑638‑5310 Gust John Foods & Products Corp.......................630‑879‑8700 PAPER‑PRODUCTS

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Food Industry News® June 2013

Page 43

PASTA‑FRESH AND FROZEN

REFRIGERATION‑UNITS/TRUCKS

SAUSAGE

TABLES‑ALL TYPES

Pastafresh Home Made Pasta..............................773‑745‑5888

Gateway Industrial Power.....................................708‑563‑7090

Anichini Brothers...................................................312‑644‑8004

PASTA‑PRODUCTS

Chicago Booth..................................... Page 18...773‑378‑8400

RENDERER‑RECYCLING

Crawford Sausage................................................773‑277‑3095

Mama Mucci’s Pasta.............................................734‑453‑4555

Mahoney Environmental...................... Page 30...800‑892‑9392

Red Hot Chicago..................................................800‑249‑5226

John Manson & Associates...................................773‑278‑8280

PASTRY INGREDIENTS

RESTAURANT CONSULTANTS

Vienna Beef..........................................................773‑278‑7800

Sotiros Foods....................................... Page 30...708‑371‑0002

Premier Restaurant Solutions.............. Page 39...312‑836‑3757

PASTRY PRODUCTS

SAUSAGE MAKING EQUIPMENT

Restaurant Business Solutions............ Page 37...630‑585‑6650

Diversified Food Brokers..................... Page 21...773‑631‑8840

Industry Innovations..............................................312‑836‑3755

LPS Corp............................................. Page 33...847‑451‑2222

PATTY MACHINES/FOOD FORMERS

RESTAURANT EQUIPMENT

Berkel Midwest.....................................................800‑921‑9151

FSI/Foodservice Solutions....................................847‑719‑6088

PEST CONTROL/PEST ELIMINATION

Losurdo Inc...........................................................630‑833‑2828

Mc Cloud Services............................... Page 38...800‑332‑7805

RESTAURANT EQUIPMENT & SUPPLIES

Presto X Pest Control...........................................888‑627‑5772

Custom Cooler & Freezer.................... Page 06...630‑879‑3131

PICKLES & RELISH

Gatorchef.com..................................... Page 19...888‑944‑2867

Vienna Beef..........................................................773‑278‑7800

Northwestern Cutlery........................... Page 25...312‑421‑3666

PIZZA SUPPLY DISTRIBUTORS

Olympic Store Fixtures........................ Page 27...773‑585‑3755

Anichini Brothers...................................................312‑644‑8004

Ramar Supply Co................................ Page 36...708‑233‑0808

PLAQUES

Trimark Marlinn.................................... Page 10...708‑496‑1700

Classic Design Awards.........................................847‑470‑0855

Zepole Restaurant Supply................... Page 16...630‑783‑1239

PLUMBING SUPPLIES

Berkel Midwest.....................................................800‑921‑9151

Faucet Shoppe The............................. Page 29...773‑478‑3890

Mercer Cutlery......................................................773‑844‑7256

POINT OF SALE SUPPLIES

Midwest Restaurant Supplier................................773‑254‑1288

Alpha POS Systems............................ Page 12...630‑690‑2870

RESTAURANT EQUIPMENT REPAIR SERVICE

Schmaus Cash Register & POS...........................847‑675‑6066

CSI ‑ Coker Service Inc....................... Page 23...888‑908‑5600

Western Business Systems..................................773‑878‑7200

Emerald Restaurant Service................ Page 08...847‑489‑4230

POINT OF SALE SYSTEMS

Mackay Heating & Mechanical............ Page 14...847‑381‑0448

Alpha POS Services............................ Page 12...630‑690‑2870

Accu‑Tech.............................................................847‑658‑8440

United Video Systems.......................... Page 16...708‑780‑1200

Berkel Midwest.....................................................800‑921‑9151

Merchants Solutions.............................................708‑449‑6650

Cobblestone Ovens..............................................847‑635‑0172

Retail Control Solutions........................................630‑521‑9900

Hobart Corporation...............................................847‑631‑0070

Schmaus Cash Register & POS...........................847‑675‑6066

Makirepairs.com...................................................773‑888‑2176

SilverWare POS....................................................888‑510‑5102

RESTAURANT EQUIPMENT‑NEW & USED

Western Business Systems..................................773‑878‑7200

Bob King Auctions................................ Page 14...847‑458‑0500

POINT OF SALE SYSTEMS‑SALES & SERVICE

March Quality Used & New Equip....... Page 14...800‑210‑5895

KCS Computer Technology.................. Page 03...847‑288‑9820

Total Management Systems................ Page 03...630‑543‑3666

POPCORN‑EQUIPMENT & SUPPLIES

RESTAURANT REAL ESTATE SALES

Gold Medal Products............................................800‑767‑5352

John Moauro/Realty Executives........................... 708‑361‑1150

PRESSURE WASHING

Kudan Group Inc...................................................312‑575‑0480

Mahoney Environmental...................... Page 30...800‑892‑9392

Nick Dibrizzi/Coldwell Banker...............................708‑562‑9328

Olympia Maintenance.......................... Page 03...708‑344‑0344

Pontarelli & Company...........................................847‑778‑3571

PRINTERS

RESTAURANT‑DESIGNERS

Menu’s To Go........................................................630‑483‑0848

A D E Foodservice Equipment.............................. 630‑628‑0811

PRIVATE LABEL FOOD MANUFACTURERS

Losurdo Inc...........................................................630‑833‑2828

E Formella & Sons................................................877‑598‑0909

RESTAURANT‑EQUIPMENT MANUFACTURING

PRODUCE DISTRIBUTORS

American Range Corporation.............. Page 13...818‑897‑0808

SCALES Berkel Midwest.....................................................800‑921‑9151 SEAFOOD‑WHOLESALE Maine Lobster Exchange..................... Page 18...708‑253‑7728 SEATING Waco Manufacturing.............................................312‑733‑0054 SEWER(MAINT)‑RODDING & JETTING Tierra Environmental............................ Page 32...888‑551‑1998 SHIPPING SERVICES Perishable Distribution Solutions..........................888‑491‑1641

Waco Manufacturing.............................................312‑733‑0054 TAMALES Supreme Frozen Products....................................773‑622‑3777 TERMINAL OPERATORS (GAMING) Illinois Video Slot Mgmt (IVSM)............................847‑612‑8781 TOFU PRODUCTS‑ALL TYPES Phoenix Tofu........................................ Page 22...773‑784‑2503 TOMATO PRODUCTS Pastorelli Foods................................................ 800‑SOS‑AUCY TRADE PUBLICATIONS Food Industry News..............................................847‑699‑3300 TRUCK GRAPHICS American Graphics.............................. Page 24...888‑774‑6270

SHORTENING

TRUCK‑REFRIGERATED

Columbus Vegetable Oils.................... Page 02...773‑265‑6500

DCI Central (Hotshot).......................... Page 23...800‑468‑7478

SIGNAGE‑INDOOR & OUTDOOR

TRUCK‑SALES & SERVICE

American Graphics.............................. Page 24...888‑774‑6270

DCI Central (Hotshot).......................... Page 23...800‑468‑7478

SIGNS

TRUCK‑SALES NEW & USED

Kandiled............................................... Page 28...773‑745‑1533

D & S Truck Center.............................. Page 27...708‑352‑5551

Classic Design Awards.........................................847‑470‑0855 SILVERWARE & DINNERWARE John Manson & Associates...................................773‑278‑8280 SLICERS‑SALES & SERVICE Berkel Midwest.....................................................800‑921‑9151 Maestranzi Brothers..............................................708‑867‑7323 SMOOTHIE MACHINES Blendtec................................................................800‑253‑6383 SOAPS & DETERGENTS Total Management Systems................ Page 03...630‑543‑3666 SOCIAL MEDIA CONSULTANTS Kurman Communications.................... Page 39...312‑651‑9000 SOFT SERVE‑ICE CREAM/EQUIP & SUPPLIES

TV SALES, SERVICE & INSTALLATION Prime Time Sports................................................847‑637‑3500 UNIFORMS Valley Linen Supply...............................................630‑897‑4474 UPCOMING EVENTS Dr Shar USA.........................................................847‑890‑9948 VENTILATING‑SYTEMS CLEANING Olympia Maintenance.......................... Page 03...708‑344‑0344 Airways Systems...................................................630‑595‑4242 Averus...................................................................800‑393‑8287 VERTICAL BROILERS XL Manufacturing................................. Page 06...773‑271‑8900

Kool Technologies................................ Page 29...630‑483‑2256

VIDEO GAMING TERMINALS

Taylor Freezers and Equipment............................888‑942‑0777

Illinois Video Slot Mgmt (IVSM)............................847‑612‑8781

SOUP BASES

VIDEO SURVEILLANCE SYSTEMS

Soupbase.com..................................... Page 34...216‑381‑9916

United Video Systems.......................... Page 16...708‑780‑1200

Massel USA..........................................................312‑283‑5231

WALK‑IN COOLER REPAIR & MAINTENANCE

SOUPS

Mackay Heating & Mechanical............ Page 14...847‑381‑0448

Vienna Beef..........................................................773‑278‑7800 STEAKS‑LOCALLY FARM RAISED Toohill Beef Farm..................................................309‑261‑3602

PFG‑Fox River..................................... Page 22...630‑896‑1991

RESTAURANTS

Premier Produce...................................................847‑678‑0780

La Scarola Restaurant..........................................312‑243‑1740

PUBLISHING

RETAIL PRODUCT DISTRIBUTOR

Food Industry News..............................................847‑699‑3300

Lipari Foods......................................... Page 33...586‑447‑3500

RAVIOLI

SAKE’ WARMER REPAIRS

Mama Mucci’s Pasta.............................................734‑453‑4555

Makirepairs.com...................................................773‑888‑2176

RE‑UPHOLSTERY

SALAD‑DRESSINGS & OILS

Chicago Booth..................................... Page 18...773‑378‑8400

Columbus Vegetable Oils.................... Page 02...773‑265‑6500

REFRIGERATION EQUIP SERVICE & REPAIR

Tec Foods Inc...................................... Page 35...773‑638‑5310

CSI ‑ Coker Service Inc....................... Page 23...888‑908‑5600

SALT‑DE‑ICING

SYRUP‑SUGAR FREE

Emerald Restaurant Service................ Page 08...847‑489‑4230

Apache Supply......................................................708‑409‑1040

Gust John Foods & Products Corp.......................630‑879‑8700

Mackay Heating & Mechanical............ Page 14...847‑381‑0448

SANITATION TRAINING

Accu‑Tech.............................................................847‑658‑8440

STEAM CLEANING Mahoney Environmental...................... Page 30...800‑892‑9392 Olympia Maintenance.......................... Page 03...708‑344‑0344 Skyline Building Services..................... Page 21...312‑454‑4545 SUPERMARKET‑ EQUIPMENT/ NEW & USED Berkel Midwest.....................................................800‑921‑9151 SYRUP‑PANCAKE & WAFFLE Gust John Foods & Products Corp.......................630‑879‑8700

WALK‑IN COOLERS AND FREEZERS Custom Cooler & Freezer.................... Page 06...630‑879‑3131 WASTE REMOVAL‑ALL TYPES Xtreme Environmental Solutions.......................855‑9RE‑DUCE WEBSITE DESIGN Americaneagle.com............................. Page 40...847‑699‑0300 WELDING & FABRICATING KOP Ind. Welding & Fabrication.......... Page 30...630‑930‑9516 WHIPPED CREAM Instantwhip Chicago............................ Page 32...800‑933‑2500 WORKERS COMP INSURANCE Northern Illinois Insurance................... Page 48...815‑226‑9353

T‑SHIRTS‑CUSTOM PRINTED

Farmers Insurance‑Mark Holihan.........................847‑823‑6800

Illinois Restaurant Association............. Page 37...312‑787‑4000

DLS Custom Embroidery......................................847‑593‑5957

ISU‑WM Schwartz & Co........................................847‑996‑0002

REFRIGERATION‑EQUIP/COMMERCIAL

SATELLITE TV SYSTEMS

TABLE TOP REFINISHING/REPAIR

YOGURT & SOFT SERVE EQUIPMENT

Custom Cooler & Freezer.................... Page 06...630‑879‑3131

Prime Time Sports................................................847‑637‑3500

Restaurant Chair Repair...................... Page 14...630‑424‑0424

Kool Technologies................................ Page 29...630‑483‑2256

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Food Industry NewsÂŽ June 2013

Page 44

Chicago’s Premier Hospitality Real Estate Brokers If you would like to speak with a consultant to buy, sell or lease your business or property; please call us at 312.575.0480 or visit us online: kudangroup.com

NEW LISTINGS

‡“—‡•– ƒ …‘’› ‘ˆ ‘—” …‘�’Ž‡–‡ …—””‡�– Ž‹•–‹�‰•Ǥ

Andersonville A And An ndersonville de - Corner Restaurant/Bar with Sizable Sidewalk Patio

PONTARELLI ASSOCIATES

Restaurant Brokerage Division

Vince Ferraro

Bringing People and Real Estate Together

FAMOUS PUB NW Suburb. Established 50 years! Corner.

Freestanding. Parking. Signage. Kitchen.

Landlord wants experienced operator: Key $$ @ only $59K!! Confidential.

Restaurant/Bar on corner with potential for large sidewalk patio dining. Full kitchen & basement space for storage. Strong demographics & excellent opportunity to bring your own concept.

Size: 3,100 SF (Bus.) Lease: $35/SF (NNN) Agents: Jerrod/Garrett (Code: 515)

Gold Coast - Nightclub with PPA on Rush Street Corridor Established nightclub in the heart of Gold Coast. Holds Tavern, Late Hour, Tobacco and elusive Ž‹…‡Â?•‡•Ǥ ‘Â?Ƥ†‡Â?–‹ƒŽ Ž‹•–‹Â?‰ǥ ‘Â?Ž› Â“Â—ÂƒÂŽÂ‹Ć¤Â‡Â† ‘’‡”ƒ–‘”• ™‹–Š ’”‘‘ˆ ‘ˆ ˆ—Â?†• ™‹ŽŽ „‡ …‘Â?•‹†‡”‡†Ǥ Size: 3,000 SF (Approx. Bus.) Price: $349,000 (Bus. Sale) Rent: $10K/Mo. (Net) Agent: Jarrett (Code: 634)

Lakeview - 1258 W. Belmont Ave. Fully built-out restaurant with 20’ hood, large bar and big outdoor dining area. Newly painted

FI B NA A NCNK IN G!

ÂˆÂƒÂ­ÂƒÂ†Â‡ÇĄ Â?‡™ ƪ‘‘”• ƒÂ?† ƒ‹” …‘Â?†‹–‹‘Â?‹Â?Â‰Č€ÂŠÂ‡ÂƒÂ–Â‡Â” —Â?‹–•Ǥ ‡•–ƒ—”ƒÂ?– •‡ƒ–• ͕͔͔ ƒÂ?† Í—Í– ‘Â? –Š‡ ’ƒ–‹‘Ǥ Size: 4,000 SF (Bus.) Price: $199,000 (Asset Sale) Rent: $8,076/Mo. (NNN) Agent: Jerrod (Code: 514)

Naperville - Free Standing Restaurant Real Estate with Parking Long-established restaurant business & Real Estate for sale with strong gross sales. Located on busy Naperville thoroughfare with excellent visibility and signage. Onsite parking for 70 cars.

Size: 4,000 SF (Bus.) 31,505 SF (Lot) Price: $1.65M (Bus. & RE Sale) Agent: Frank (Code: F82)

‘„Ž‡ “—ƒ”‡ ÇŚ 1461 W. Chicago Ave. - Former Bakery Mixed-Use property for sale or lease. Large kitchen/prep area, easy access to Black Iron. Perfect for any retail/restaurant concept. Additional income comes from apartment above retail space.

Size: 3,408 SF (Bldg.) Price: $585,000 (RE Sale) Lease: $14.50/Mo. (Net) Agent: Scott (Code: 349)

River East - 401 E. Illinois St. - Lofts at River East 2 Restaurant/Bar spaces available at the River East Lofts. Space A features outdoor, riverside dining, use of dock and boat slip spaces. Adjacent parking garage with ample parking.

Size: 10,058 SF (Restaurant A) 5,000 SF (Restaurant B) Lease: Negotiable Agents: Jarrett/Scott (Code: 635)

Wrigleyville - 3913 N. Sheridan Rd. - VOPS Quick-service restaurant with Sidewalk CafĂŠ permit. Perfect for owner/operator. Walking distance from Wrigley Field and Wrigleyville nightlife scene. Bring your own concept.

Size: 1,400 SF (Bus.) Price: $45,900 (Bus. Sale) Rent: $2,800/Mo. (Gross) Agent: Jarrett (Code: 636)

FEATURED LISTINGS La Grange - Restaurant/Bar with Sidewalk Patio Available Restaurant in Downtown La Grange for sale. Complete with dining, bar area and sidewalk patio.

”‡ƒ– Ž‘…ƒ–‹‘Â?ÇĄ ‡š…‡ŽŽ‡Â?– •‹‰Â?ÂƒÂ‰Â‡Č€Â˜Â‹Â•Â‹Â„Â‹ÂŽÂ‹Â–Â› ƒÂ?† ‹Â? ƒ Š‹‰Š Â–Â”ÂƒĆĽÂ… ƒ”‡ƒǤ ÂŽÂŽ ĆŹ ‹Â?…Ž—†‡† ‹Â? ’”‹…‡Ǥ Size: 3,070 SF (Bus.) Price: $249,000 (Bus. Sale) Rent: $6,000/Mo. (Net) Agent: Frank Trenholm (Code: F81)

Lakeview, East - 3109-13 N. Broadway St. Cafe/Bakery with fully built-out kitchen and Black Iron. Features below market rent, spacious Â?ƒ‹Â? ÂŽÂ‡Â˜Â‡ÂŽÇĄ ‘’‡Â? ƪ‘‘” ’ŽƒÂ? ƒÂ?† ˆ—ŽŽ› ƤÂ?‹•Š‡† „ƒ•‡Â?‡Â?–Ǥ †Œƒ…‡Â?– –‘ ”‘™Â? ‹Â?‡ •–ƒ–‹‘Â?Ǥ Size: 4,700 S.F. (Bus.) 3,500 SF - 1,350 SF (Divisible) Rent: $38/SF (Net) Agent: Jarrett (Code: 602)

Lincoln Park- 2545 N. Halsted St. - Jia’s Â? ‡ƒ•› ”‡nj…‘Â?…‡’–Ǥ —ŽŽ› „—‹Ž–nj‘—– ”‡•–ƒ—”ƒÂ?Â–Č€Â„ÂƒÂ”Ç¤ ’ƒ…‡ ˆ‡ƒ–—”‡• Šƒ”†™‘‘† ƪ‘‘”•ǥ •—•Š‹ „ƒ” ƒÂ?† additional 600 SF second story area for storage. Ideal for all lunch and dinner concepts.

Size: 2,750 SF (Bus.) Price: 159,900 Rent: $33/SF (Net) Agent: Jarrett (Code: 632)

‹Â?…‘ŽÂ? “—ƒ”‡ ÇŚ 5062 N. Lincoln Ave. - Prime Real Estate Available ‹š‡†nj—•‡ „—‹Ž†‹Â?‰ …‘Â?’Ž‡–‡ ™‹–Š ˆ—ŽŽ „ƒ•‡Â?‡Â?–ǥ –ƒ˜‡”Â?Č€Â”Â‡Â•Â–ÂƒÂ—Â”ÂƒÂ?– ‘Â? ͕•– ƪ‘‘” ƒÂ?† Í— „‡†”‘‘Â?ÇĄ

š‹•–‹Â?‰ Žƒ…Â? ”‘Â? ƒŽŽ‘™• ˆ‘” ”‡•–ƒ—”ƒÂ?– …‘Â?…‡’–Ǥ –”‘Â?‰ ’‡†‡•–”‹ƒÂ? Â–Â”ÂƒĆĽÂ… …‘—Â?–• ™‹–Š

FI B NA A NCNK IN G!

residential retail in surrounding area. Former restaurant and bar. Space is easily divisible!

Size: 5,955 SF (Floors 1 & 2) 2,8100 SF (LL) 1,565 SF (Mezz.) Rent: $45/SF (Gross) Agent: Scott (Code: 459)

june 41‑48.indd 44

St. Charles - 312 W. Main St. - Restaurant Real Estate Available Two-story, brick building in Downtown St. Charles close to main shopping/dining/entertainment district. Formerly a restaurant/bar, but, building can service a variety of professional uses.

Size: 7,598 SF (Bldg.) 5,880 SF (Lot) Price: $750,000 (RE Sale) Agent: Frank (Code: F72) —†ƒÂ? ”‘—’ǥ Â?…Ǥ Í™Í?Íž Ǥ ‡ƥ‡”•‘Â? –Ǥǥ –‡Ǥ ͚͙͘ ÂŠÂ‹Â…ÂƒÂ‰Â‘ÇĄ ͙͘͞͞͞ ͙͚͛ǤÍ?Í&#x;Í?Ç¤Í˜ÍœÍ Í˜ Â?—†ƒÂ?‰”‘—’Ǥ…‘Â?

FAST FOOD NW Chicago. 950 sf. 3 years “New�! Pristine!

Carry-out w/ interior seating for 12 plus 30 on patio.

Excellent exposure and signage at signalized bus stop corner.

EZ operation. BIZ, FF&E @ $129K J.W. PLATEK’S Hot Rickmond area! Fully fixtured restaurant... ready to re-open.

Freestanding. Parking. Patio! Signage. Fully equipped.

Liquor license available. 3 bedroom apartment.

MUST SELL NOW: $350K... OBO!!

GREAT FOOD – FAST! Just Listed! 6am - 4pm!...Breakfast/Lunch. 6 days.

No Sundays! Standalone building. Parking.

Patio. Owner promises lease with renewal options.

Confidential. Assets, FF&E @ $69K SPORTS BAR / CLUB SW Suburbs’ premier entertainment venue. GAMING MACHINES!!

Big name. Draws from miles around. Got it all: 2 bars, pool tables, flat screens, video games, and ... a large live band room complete with stages, lighting and sound system.

Capacity 400. Fully equipped kitchen. Parks over 100.

REAL ESTATE, BIZ, FF&E, REDUCED TO $395K! PIZZERIA Just listed! Naperville. Fantastic buildout!

Seats 40. Patio 30. Delivery. Carryout. Revolving oven.

State of the art equipment & furnishings.

Don’t miss this one! BIZ, FF&E @ $95K. FREESTANDING! YOU CONCEPT! Borders major, newly renovated shopping center in active NW suburb. Seats 120. Parks 50. Pole signage.

Liquor license available. Owner has other business interests and must sell. Currently open 7am – 3pm. Building ljayout and kitchen adapts to any concept — bring yours!

LOOK! NEW PRICE! BIZ, FF&E @ $165K...OBO!!

TURN KEY Beautiful restaurant facility. Fully equipped.

State of the art build-out and FF&E package.

Dining Room, Bar and Banquet Room.

Seats 120 plus 20 on Patio. Paved lot.

Liquor license. POS system. Digital sign.

SW Suburb. Your concept works here.

Confidential. Key $ = $125K. Great lease.

MORE LISTINGS AVAILABLE–CALL! SELLING? ALWAYS CONFIDENTIAL!

VinceF@realtychicago.com

CALL 847/778-3571

MEMBER: CRBA

MEMBER: CRBA

Í• „ƒ–Š ƒ’ƒ”–Â?‡Â?– ‘Â? Í–Â?† ƪ‘‘”Ǥ ‡ƒŽ •–ƒ–‡ ™‹–Š ‡š‹•–‹Â?‰ ‹Â?ˆ”ƒ•–”—…–—”‡ ˆ‘” Â„ÂƒÂ”Č€Â”Â‡Â•Â–ÂƒÂ—Â”ÂƒÂ?–Ǥ Size: 4,250 SF (Bldg.) 3,036 SF (Lot) Price: $799,000 (RE Sale) Agents: Jarrett/Gina (Code: 628) Loop, North - Í–Í”Í? Ǥ ƒÂ?‡ –Ǥ ÇŚ ”‹Â?‡ ‘‘’ Â‡Â–ÂƒÂ‹ÂŽÇĄ Ƽ…‡ǥ ˜‡Â?– ‘” ‡•–ƒ—”ƒÂ?– ’ƒ…‡

FAMILY RESTAURANT The one everyone wants! 7AM - 3PM! High volume.

Freestanding. Brick. Basement. Parking lot. Signage. Signalized corner. Seats 136. Parks 56. Great kitchen. Beautiful decor.

Established 30 years. Well maintained... Pride of ownership shows!! REAL ESTATE, BIZ, FF&E, PRICE REDUCTION $395K!!

5/14/13 8:28 AM

Food Industry News® June 2013

Page 45

CHICAGOLAND’S BEST LOCATIONS FOR SALE 24 HOUR VOICEMAIL

Email—nick.dibrizzi@cbexchange.com

Only From

CHICAGOLAND AREA American Style Pancake House Breakfast/ Lunch Concept, Part of a national chain $20,000 per week verifiable Highly Confidential CHICAGO - ROGERS PARK Loyola & Northwestern University Area-Walking distance from Pratt Beach 4,000 SF Bar-Restaurant-Owner pays no utilities. Rent only $3,300 per month, 20 years lease; PRICE CHANGE - Business: $169,500 with 50% down WEST SUBURBS - BERWYN Former Tavern-Banquet-Closed 3243 S Harlem Avenue across from Riverside, next to famous Pierce Banquets 4,750 SF building For Real Estate: $219,000

WEST SUBURBS - DUPAGE COUNTY Pizzeria $$$$ Established 25 years For Business, Fixtures and Equipment $349,500. Possible owner financing WEST SUBURBS - DOWNTOWN GENEVA Former Mill Race Inn Restaurant-Bar-Banquets-Closed 4 E. State, Unit 4. 10,000 SF bldg. on 1st floor, 5,000 SF on lower level on 57,934 SF lot or 1.33 acres. Great Development opportunity.

Large part of the restaurant-bar has view of the Fox River. For Real Estate: $899,000

WEST SUBURBS - BROOKFIELD Former Villa Maria-Closed 923 W. Ogden Avenue East of I-294; corner, free standing 5,000 SF bldg., plus full basement on 22,000 SF lot $695,000 with 10% down SOUTHWEST SUBURBS BLUE ISLAND 4,000 SF on the 1st floor, plus 2,000 SF on 2nd floor working area and two bedroom apartments. Fully equipped, 2 kitchens, perfect for restaurant or grocery store with liquor.

Very motivated, seller offers property and equipment at $249,000

NORTHBROOK Fast Food Eatery Established for 20 years Turn-key 2,380 SF, seats 60 Hot Location! winfield Former Char-House 8,060 SF building 2 acres of land GREAT LOCATION OAK BROOK AREA Steakhouse, Real $$$$ Maker; Verifiable 7,000 SF building, 3 acres land Turn-key Corner stoplight intersection Also great national tenant location & great development opportunity

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

Food Industry News CLASSIFIED RATES THE #1 BEST READ AND USED TRADE PUBLICATION IN THE MIDWEST!

2” x 2”...................................... $50

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

6” x 2”...................................... $150 4” x 4”...................................... $200 4” x 5”...................................... $250 4” x 6”...................................... $297 4” x 8”...................................... $397 10” x 6”.................................... $662 FULL PAGE.................................call

call Paula: 847-699-3300 major credit cards accepted!

june 41‑48.indd 45

REALPOUL REALTY “Commerce With Morality™”

2731 W. Touhy Ave. Chicago, Illinois 60645

THINKING OF BUYING OR SELLING? Please Call (773) 743-2100 Peter J. Poulopoulos, MBA

Licensed Illinois & Indiana Real Estate Broker

Visit us at www.realpoul.com

AVAILABLE OPPORTUNITIES

DESCRIPTION ASKING BREAKFAST LUNCH only; Great following; Ideal for Family or 1st time buyer FAST FOOD - 1,700 Sq. Ft.; Recently Remodeled; Huge Potential FAST FOOD - Opportunity - $950/Day - Priced Right!

BREAKFAST LUNCH only; 6 Days only; Excellent Potential FAST FOOD - Huge Profits - Low Rent - Small Asking Price RESTAURANT ITALIAN / BAR Short Hours About $100,000 Net per Year RESTAURANT MEDITTERANEAN Parking About $1,350 / Day Opportunity SPORTS BAR - Well Known - 4,800 Sq. Ft. - About 70% Liquor Sales FAST FOOD - Corner - About $1,400/Day - Another Giveaway!

FAST FOOD - Free Standing - Long Established RESTAURANT - Corner - Well Established & Known - Same owners 25 years FAST FOOD - Free Standing - Great Business and Profits COMMERCIAL - Free Standing Store - Zoned B1-2 PRINTING With PROPERTY - Free Standing - Buy Property only $350,000 COMMERCIAL - Offices and 3 Apartments - Sit Back and Relax - Just Collect Rents FAST FOOD - Over $3,000/Day - Strictly for extremely qualified people only RESTAURANT with 6-Apartments! - A Fantastic Deal - Super Opportunity COMMERCIAL -5-Store Strip; Includes Fast Food Restaurant Business FRUIT MARKET - Long Established and Profitable - Partnership Challenges RESTAURANT Plus Mixed Use - Includes House, Commercial - a whole block!

FAST FOOD, PIZZA, PROPERTY - Fantastic Deal - Includes Strip Mall!

MEDICAL OFFICES-FOR LEASE - 2,000 sq. ft. - Strip Mall - Corner

Call our office (773) 743-2100 for:

$65,000 $69,000 $69,000 $129,000 $135,000 $145,000 $145,000 $145,000 $150,000 $150,000 $145,000 $225,000 $350,000 $395,000 $425,000 $475,000 $650,000 $695,000 $1,050,000 $1,370,000 $1,500,000 Call

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

MEMBER: CRBA

MEMBER: CRBA

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

MEMBER: CRBA

NATIONAL TENANT LOCATION For Sale or For Lease Hot Joliet location Free standing 2,700 SF bldg. with drive-thru on 22,500 SF lot.

Hard corner stoplight intersection.

CHICAGO - BELMONT CRAGIN AREA Former Anastazia Restaurant-BarBanquet-Closed Polish American Restaurant 5221-23 W. Diversey Avenue Lot 50x125 or 6,318 SF/Building: 4,318 SF For Real Estate: $349,000 WISCONSIN - LAKE GENEVA AREA Established Fast Food Restaurant Turn-key with Drive Thru. New & Shiny Real Estate & Business 2,200 SF free standing building with drive-thru. Lot size: 36,530 SF parks 60 NORTHWEST SUBURBS DOWNTOWN MT. PROSPECT Pizza Pub, Near Metra Train Station Full service, sit down, bar, dine in, pick-up, delivery & catering. Established for 52 years.

For Real Estate & Business: $695,000 FAST FOOD RESTAURANT Turn-key with drive-thru NWC corner of Higgins Road & Route 25 Out lot of large shopping center in East Dundee Just North of Santa’s Village 2346 SF bldg. on 15,860 SF lot plus easement of shopping center For sale or For lease, owner financing.

Other similar locations - Posen, Addison & Bensenville

Nick Di Brizzi 888-317-7721

5/14/13 8:28 AM

WESTCHESTER $149,700 • Great opportunity to purchase established Deli business. Has excellent reputation and loyal customer base.

All furnishings and equipment stay. Website and business name included. Great parking, walk/drive by visibility.

For Sale

2,500 SQ FT, WELL MAINTAINED AND VERSATILE BUILDING. CURRENTLY OPERATES AS AN ESTABLISHED RESTAURANT IN A HIGHLY VISIBLE INDUSTRIAL AREA. TRAFFIC FROM 294 AND UPS IS STRONG. MODERN FIXTURES, HUGE KITCHEN, WALK-IN COOLERS, OFFICE AREA AND DRIVE-THRU WINDOW ARE TURN- KEY READY FOR NEW OPERATOR. MULTIPLE AND VARIED OTHER USES ARE HIGHLY POSSIBLE, INCLUDING GAS STATION OR CONVENIENCE STORE.

CHICAGO $329,900 • Are you looking for a highly visible commercial piece of property? Previously this property was being used as a fine dining/elegant restaurant complete w/ gorgeous solid wood bar, decorative wood fp & seating for 56. Also for lease.

OFFERED AT 265K OR $13 PER SQ FT.

CALL WILLIAM SCHMAKEL 708-612-2300 MARKHAM $449,900 • Endless possibilities and opportunities awaits you in this turn-key operation. This property would be perfect for owner/manager. There is a full kitchen that is now offering “bar food”. This certainly can be expanded as well as the beer garden in back.

Contact Chris for details: cjschramko@schramko.com

Schramko Real Estate Corp.

(630) 986-9400 Contact Tom Traina tom@eatz-associates.com 1-847-651-3834 www.eatz-associates.com www.eatz-resales.com

(Owner financing)

• • • • •

North Subs Same owner 19 years 2012 Sales $481k Rent $2,750 Asking $210k

Breakfast Lunch Restaurant • NW Subs • Established 9 years • Same owner 5 years • Sales 2012 $273k • Rent $2k • Asking $150k Wood Burning Pizzeria • NW Suburbs • 2012 annual sales $290k • Rent $2,000 • Asking $110k Pancake Restaurant (Possible owner financing)

• • • • • •

Western Subs Established 2000 5,000 sq. ft.

Monthly Sales $58K Rent $7,150 Asking $129k

june 41‑48.indd 46

Call today for details or appointment.

JUST LISTED

• “South of the Border” restaurant.

Est. 35 yrs. Franchise. Freestanding. Seats 80 w/ parking. Great sales. Very confidential. Package price $399K.

• “On the road again” Free standing, famous fast food drive-in with 1950’s memorabilia & theme. Local favorite. Known for Burgers, fries and shakes. Seats 80. Parks 90. Property & business $679K.

630-279-9809 PAPPAS

REAL ESTATE INC.

• “Grill w/ bar” 4-Star rated upscale restaurant with casual flare. Approx. 7,000 sq. ft., seats 230 w/ parking. Real cash cow.

Newly remodeled. Turn key. Cozy & warm atmosphere. High value. Low rent. Long term lease. Upper $700K’s

Fast Food To Go!

• A Former KFC Restaurant, that has been converted!

Complete Package including Real Estate! Drive-Thru Window & Dining Seating! Possible Seller Financing!

High Volume well established restaurant

Laura Catrambone-Gerace

Rosati’s Pizza Franchise

2100 sq ft, fully equipped & operational. $49K or Offer & Franchise Fee. In Business Since 1995.

JUST LISTED

• Italian café in the Western burbs. Free standing. Approximately 2,500 sq. ft. plus basement. High volume sales. Low rent. Business only. Asking upper $300Ks. Call for details.

Asking $109,900

5321 S. LaGrange Road 2,440 SF End-Cap w/ patio Fully equipped Visible/Pylon Signage

708-212-4905

DELI-STYLE RESTAURANT & CATERING - WEST SUBURBS

Northwest Suburbs

Turn-Key Restaurant LaGrange Area

www.laurasells.homesandland.com

BUSINESS OPPORTUNITIES

Food Industry News® June 2013

Page 46

Independent Pizzeria (Possible owner financing)

• • • • •

Western Suburbs Seating for approx. 30 2012 Net Sales $240k Rent $3,100 Asking $99k

Family Restaurant (Owner financing available)

• • • • •

Far North Subs Serving Breakfast/lunch/dinner Ave monthly sales $55k Rent $5,500 Asking $225k

Fast Food

(Owner financing available)

• • • • •

South West Subs 2012 Sales 235k Open 6 days (closed Sunday) Rent $1,633 Asking 89k

National Chicken Franchise (Owner financing available)

• • • •

Chicago uptown Rent $2,697 Ave Sales $350/day Price reduced $74k

Cold Stone Creamery - Mall Location • NW Suburbs • Rent $3k • Same owner 9 + years • Sales 300k • Asking $179k

located at a major intersection with excellent visibility and demographics. Highly confidential. Qualified Buyers Only.

Please call for details.

Call

Cell:

Dean Pappas

just reduced!

Landmark & Historical Restaurant

•

Landmark Fast Food Restaurant and home of the Gemini Giant is available for sale or lease. Favorable terms.

Gaming and liquor license available. Call for details!!!

847-809-2605

pappasrealestate@gmail.com

COMMERCIAL/RESIDENTIAL BUILDING Tavern with Real Estate.

Corp. license with 4am and public place of amusement license. Total of 11 units in 3 adjoining buildings.

7000 N. Clark area, Rogers Park.

Property is 100x100. All brick.

Has driveway and 3 car garage.

Tavern is 1,200 sq ft. $975,000 •••••••••••••••••••••••••••••

10,400 sq. ft. warehouse 5 parking spaces.

4131-33 N. Rockwell, Chicago Heavy duty electric.

600 amp service - 3-phase.

Beautiful area / Residential 150 ft. to scenic Chicago River $925,000 •••••••••••••••••••••••••••••

Call Wesley at 773-671-1273

SPORTS BARS

• Sports Bars with gaming available from 6,000 to 9,000 sq. ft. Both with patios. High volume sales, favorable lease terms. Both with full kitchens, etc.

Seating from 200 to over 350. Very confidential.

Call for details!!

NEW ON MARKET

• Loc. on Main St. in business district. Free standing, approx. 2,500 sq. ft. Rest/Diner. A local favorite.

Apx. seating for 50 plus. Business shows “pride of ownership.” Well-established, easy access w/ parking. “Motivation!” Seller retiring and moving out of state. Complete pkg. w/ prop. $399,000 OBO. Call!

FAST FOOD - NEW PRICE

• 2,200 Sq. Ft. Facility w/ seating for 40. Parking 50+, Busy location with visibility and easy access. Pride of ownership. Asking mid 90s.

FAMILY RESTAURANT W/ BAR

• Located in Western burbs. Est. 40 yrs.

5,000 sq. ft. Offered w/ or without property.

Seating for approx. 200. Stoplight corner.

Possible seller financing. Call for details.

Thinking of Buying or Selling?

Call John Moauro!

Ambassador

9999 West 143rd Street Orland Park, IL 60462

Broker/Appraiser Always Confidential

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

5/14/13 8:29 AM

R

Rockin’ at Shmoozefest: Look Who Was at DRINK!

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