Food Industry News June, 2016 web edition by FoodIndustryNews

34 CELEBRATING

FOOD INDUSTRY NEWS JUNE 2016

FOOD

INDUSTRY NEWS FOUNDED 1982

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The Sneak Peek Soiree was hosted by CS Modern Luxury in partnership with Choose Chicago, the Illinois Restaurant Association and James Beard Foundation in honor of the James Beard Foundation Awards in Chicago for the second year running. The culinary celebration was the kick-off to the second annual James Beard Eats Week, in which more than 100 restaurants offered a James Beard-inspired menu or dish in honor of the culinary legend. Over 25 top restaurants were on-site at Venue One for the event, offering guests tastings of their unique, James Beard-inspired dishes. The event was host to dueling DJs, experiential “food as art” activations and over 500 Chicago tastemakers and foodies.

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JUNE 2016

Bartlett’s Lucky Star Lucky Star is the new northwest suburban party bar that premiered in Bartlett, Illinois. Formerly the home of Cadillac Ranch, the new space has been renovated with a new dance floor, lighting, world-class sound system and a new mechanical bull. Lucky Star features pop, new country and live music weekly along with interactive DJs. Lucky Star Live Fridays features new country bands from Chicago, Nashville, and more from around

the country along with emerging artists and prolific songwriters. Saturday nights has the Lucky Star DJ Team of Marc & Joe playing pop and dance along with new country and plays host to Bachelorette Parties, Birthday parties and groups for Girls-Nite-Out. Lucky Star is located at 1175 W. Lake Street in Bartlett, IL.

AROUND CHICAGO: SHAW’S .............. 17

DINING WITH MS. X ....................... 22

CARY MILLER .............................. 24

DIRECTORY ................................. 41

CHEF PROFILES .................. 29, 36, 38

NATIONAL NEWS ........................... 20

CHICAGOLAND NEWS ....................... 9

NEWS NUGGETS ............................ 26

CLASSIFIEDS ............................... 44

TRAVEL: FRANKENMUTH ................. 31

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Food Industry News® June 2016

Putting out fires before they start. Small detail. Big difference. We’re there for you when accidents happen. We also believe in stopping them from happening at all. Our specialized coverage comes with an extensive set of risk management tools to keep your business running smoothly. Be confident in your coverage with thoughtful advice from risk control specialists and access to exclusive safety resources designed specifically for your industry. To discuss an agency appointment, give us a call at 888-5-SOCIETY or visit societyinsurance.com.

Gibsons’ Colletti Joins August Shmoozefest Join us for our next Shmoozefest with special guest John Colletti, Managing Partner of Chicago’s legendary Gibsons Bar & Steakhouse! Please join us Wednesday August 10th, from 5pm to 8:30pm for fun, food, drinks, networking with your friends and colleagues from the local food industry. The event is free and open to Food Industry News readers.

The Halal Guys Open in Milwaukee

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After more than 25 years in business, The Halal Guys, New York City’s iconic food cart and most Yelped restaurant, is building out highly successful brick-andmortar locations throughout the United States. The fast casual concept, known for its never-ending lines and a menu offering a mix of various Middle Eastern dishes, has already been well received in Dallas, Chicago and Southern California. Residents of Milwaukee are now able to nosh on the same legendary gyro sandwiches, chicken-and-rice platters, all topped with the famous white and hot sauces. Their location launched at 3133 N Oakland Ave on the East Side of Milwaukee. – The Halal Guys have been recognized by TIME Magazine, Entrepreneur Magazine, The New York Times and The Huffington Post. For more information, visit: www.53rdand6th.com,www.thehalalguysfranchise.com.

Transparency at Target

Target is testing a produce pricing system that takes the time fruits and vegetables spend on the shelf into account, as part of a group of experiments to provide shoppers with more transparency. At the retailer’s store in Edina, Minn., handwritten signs reveal a 50-cent difference between berries delivered that day and the same type of fruit delivered a week earlier, smart scales give shoppers more information about specific produce items and a new packaged food brand called Good & Gather displays ingredients prominently on the front of its packaging. – Adapted Star Tribune

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Food Industry News® June 2016

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Valerie Miller, President and Publisher Mark Braun, Associate Publisher Terry Minnich, Editor Cary Miller Advertising/Vice President 847-699-3300 x12 Paula Mueller Classifieds/Office Manager Nick Panos, Corporate Counsel Bob Zimmerman, Independent Advertising Consultant 312-953-2317 ––––– James Contis 1927-2013 Food Industry News Issue 6, June 2016 (ISSN #1082-4626) is published monthly, $49.95 for a three-year subscription, by Foodservice Publishing, 1440 Renaissance Drive, Suite 210, Park Ridge, IL 60068-1452. Periodical postage paid at Park Ridge, IL, and additional mailing offices. POSTMASTER: Send address changes to Food Industry News, 1440 Renaissance Drive, Suite 210, Park Ridge, IL 60068-1452. ___________________________ For advertising or editorial information, call

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or online: www.foodindustrynews.com This publication cannot and does not assume the responsibility for validity of claims made for the products described herein. Copyright © 2016 Foodservice Publishing Co., Inc.

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Pastry Chef Elissa Narow On the Move

Caramélia pecan crumble) and Chocofreeze (Valrhona Araguani dark chocolate frozen mousse, rum raisins, cocoa nib tuile), huge hits soon to be accompanied by Community Tavern’s recently appointed Executive new spring desserts incorporating her favorite seasonPastry Chef Elissa Narow, joins Chicago’s Portage Park al flavors like rhubarb and berries.–communitytavern.com neighborhood as its first and finest pastry maven. ReThe only thing that I have done that is not mitigated spected in Chicago’s culinary community, Chef Elissa by luck, diminished by good fortune, is that I perhas worked at the acclaimed Chicago Tribune foursisted, and other people gave up. — Harrison Ford starred Trio, Avec, Blackbird, and Chef Paul Virant’s Vistro, Vie, and Peren5000 W. ROOSEVELT ROAD CHICAGO, IL 60644 nial Virant throughout 773.378.8400 MANUFACTURING her career, during which CHICAGOLAND’S LEADING CONTRACT FURNITURE MANUFACTURER FOR OVER 35 YEARS she received accolades including Jean Banchet Celebrity Pastry Chef and StarChefs Rising Star Pastry Chef. This skillUNPARALLELED 10 YEAR WARRANTY!!! ful chef recently reunited with longtime friend Executive Chef/Owner Joey Beato at Community Tavern, kicking off its pastry program with the ALL OUR BOOTHS AND Caramel Apple (Bourbon TABLETOPS ARE PROUDLY caramelized apples, ValMADE IN THE USA CALL NOW TO VISIT OUR SHOWROOM AND TOUR OUR FACILITY 773.378.8400 WWW.CHICAGOBOOTH.COM rhona Caramélia mousse,

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Roy Rogers’ Road to Recovery Brothers Jim Plamondon and Pete Plamondon Jr. are on a mission to rebuild Roy Rogers, a chain they bought from their father that once boasted 648 locations and now has 50, 27 of them franchises. The brothers will open six new locations this year, betting on loyal customers to boost sales of its burgers, chicken and signature roast beef. “We are somewhere between typical fast-food and fast-casual, like Panera, Chipotle and Bobby Flay’s Burger Palace,” Jim Plamondon said. – Adapted from The Washington Post

Fast Casual Trends Upwards Again Entrepreneurial restaurateurs and chefs in New York City are adopting their cuisines to the fastcasual format pioneered by chains including Chioptle and Shake Shack. Inday boasts Indian meals priced at $12.50 or less, Wisefish Poke specializes in a popular Hawaiian seafood dish. The owners of upscale Eleven Madison Park will open a concept called Made Nice later this year. – Adapted from The Wall Street Journal

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Food Industry News® June 2016

National Dining Trends for 2016 by Zagat

According to the Zagat 2016 National Dining Trends survey, a whopping 79% of diners declared themselves to be a foodie. The survey uncovers the habits and preferences of 9,248 avid diners in 26 major U.S. cities. ■ Sriracha was the trendiest, most-loved food this year according to 31% of respondents. ■ American diners eat out quite a bit: 4.5 meals (lunch and dinner) per week on average. ■ The average national spend per person for dinner out is $36.30. ■ When it comes to tipping, Americans leave an average gratuity of 18.9% on their restaurant bill. ■ Among the list of things that rub diners the wrong way, service is the leading irritant, followed by noise, crowds, prices, food, parking, and traffic. ■ American diners declare their love for pasta – Italian is the top cuisine pick overall and in most cities. – Source: ZAGAT

Time Behind the Wheel

Driving is embedded in our national psyche. If you feel as though you live in your car driving between home and work, consider these statistics from the AAA Foundation for Traffic Safety and the Urban Institute: ● Americans drive an average of 29.2 miles a day, for a total of 10,658 miles a year. ● Women tend to take more drives, but men spend more time on the road, driving 25 percent more miles than women. ● Drivers 30-49 years old drive an average of 13,140 miles a year. Teens and senior citizens over 65 drive less than other age groups. ● We drive more in the summer—30.6 miles a day, as opposed to the winter months, when we’re on the road for just 25.7 miles daily. ● Education seems to be correlated to how much people drive: Those with no more than a high school education drive an average of 19.9 miles a day (32 minutes), while drivers with a college degree are in their cars for 37.2 miles (58 minutes).

It’s a Great Time to Be an American Beer Drinker

According to a recent Nielsen survey conducted by Harris Poll, nearly 9 out of every 10 (88%) of U.S. beer drinkers say that it’s a great time to be a beer lover. And when you think of the growing expanse of beer available to consumers, you can’t blame them for their passion. The beer category overall continues to grow in size, generating more than $36 billion in Nielsen-measured retail channels (excluding bars and restaurants) in the last 12 months. So far, this trend looks set to continue. 2016 is looking up for beer, with a dollar sales growth of 4.6% compared to this time last year. And various segments within beer are far outpacing these dollar growth rates: Craft beer is up 14.0% in the last 52 weeks, and imported beers are up 10.7 % over the same period, driven in large part by double-digit growth rates for imported Mexican beers. Innovation in the category continues to drive growth, too. New hard sodas (all flavors, including hard root beers) launched in the past couple of years have contributed to 17% of beer growth in the last 52 weeks. – Source: Nielsen Survey

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Food Industry News® June 2016

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Small Coastal Restaurants Prep for Wage Hike Plans Independent eateries and small restaurant chains are making plans to adjust their operations as minimum wages start their rise toward

$15 an hour in California and New York. Pasadena, Calif.-based Dog Haus, may end table service at its two company-owned restaurants,

and will consider hiring fewer workers with more experience rather than creating more entry-level jobs, said Andre Vener. – Adapted from AP

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Culinary Tourism is Booming The website, MissTravel.com polled members to determine which travel expense they were willing to spend the most money on, and food topped the list. Results revealed that 46 percent of travelers prefer to splurge on local cuisine rather than paying extra for airfare or accommodations. Having an authentic meal or experiencing local activities could be a once-in-a-lifetime opportunity, and travelers are willing to pay the price. Food festivals like Oktoberfest in Germany or the Melbourne Food and Wine Festival have drawn millions of travelers seeking to engage in local culinary celebrations. Experiences / Activities came in second, with 29 percent of travelers saying they would spend their travel budget on unique experiences and famous attractions. Respondents then chose accommodations and airfare respectively. With the abundance of webORDER NOW Available through the finest distributors sites designed to find deals on plane tickets and hotels, it’s clear when it comes to these expenses, travelers would rather save a buck.

What do you splurge on when traveling? (According to 36,928 respondents) 1. Food - 46% 2. Experiences/Activities - 29% 3. Accommodations - 17% 4. Airfare - 8% – Adapted from MissTravel.com

In the middle of difﬁculty lies opportunity. — Albert Einstein

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Food Industry News® June 2016

We’re Still a Snacking Nation Snacking and talking about how much U.S. consumers snack is all the rage, but contrary to popular belief Americans still do eat three main meals a day, reports The NPD Group, a leading global information company. It’s fact that U.S. consumers snack a lot — between meal snacking accounts for about a third of all eating occasions — but they continue to view the day as generally having three main meal occasions that align with breakfast, lunch, and dinner, according to NPD’s daily tracking of eating and snacking behaviors. U.S. consumers’ adherence to three main meals is primarily culturally-based. Daily societal norms in the U.S. are typically scheduled around meal times; going to work and school after breakfast, taking a break for lunch, being home by dinner. This conditioning begins at a young age when kids are held the closest to the standard three meals per day by their parents. As individuals get older, they begin skipping meals with a dip in their hectic twenties and then again later in life. Even though more meals are skipped as people age, the average remains just under three meals per day as consumers try to maintain the practice learned as kids. Although consumers still hold to three main meals a day, there is a shift in what consumers eat at these meals. The number of dishes and ingredients used to prepare main meals continues to decline as more consumers rely on “healthy” portable snack foods to be a part of their breakfast, lunch, and dinners. As the sizes of our meals shrink and people continue to incorporate more traditional “snack” foods into main meal menus, the perception is they are grazing or snacking more. These mini-meals, however, are not adding new or additional occasions to the day and consumers continue to eat three main meals each day. – For more information, visit www.npd.com

New Grocery Stores Will Interact with Shoppers

The grocery store of the future will emphasize interactions between shoppers and the products they buy, as millennials and members of Gen Z increasingly seek details on the foods they purchase, according to a display from Italian retailer Coop Italia. Screens in Coop Italia’s Supermarket of the Future are activated when shoppers pick up or touch items and include information such as calorie count, sugar and fat content, potential allergens, food origins and products’ carbon footprints. – Adapted from Quartz

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Food Industry News® June 2016

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Chicagoland News

After its completion in 2015, Metro-

politan Farms is thrilled to announce its next phase of bringing innovation to urban farming and aquaponics in the U.S. The urban farm takes a leadership role in the aquaponics industry with a proof of concept greenhouse-based farm in Chicago’s West Humboldt Park neighborhood. With a mission to grow food in the city where it’s eaten, Metropolitan Farms offers chefs, retailers, and consumers the opportunity to know exactly where their food is coming from.

Windy City Lake Shake — Chicago’s Country Music Festival will be held June 1719, 2016 on the city’s lakefront. Beggars Pizza Hawaiian Shirt Day at U.S. Cellular Field—Home of the Chicago White Sox happens Sat. June 11th. The first 20,000 fans get a shirt. American Metalcraft’s Tracy Schamne, Director of Purchasing, and Sarah

Copper, newly hired Product Development Manager were busy networking with local industry contacts at Food Industry News’ recent Shmoozefest. Having recently completed the successful 2016 introduction of over 125 new items, Tracy and Sarah are now off to find the newest, emerging culinary trends. American Metalcraft, based in Franklin Park, IL provides some of the most trend-forward and creative tabletop, catering and buffet items to the industry. And this is in addition to a

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full assortment of kitchen, pizza, and barware supplies. Get ready to be inspired by downloading or requesting the new American Metalcraft Product Catalog at www. amnow.com. Chicago Blues Festival will be held at Grant Park on June 10-12th, 2016. Gioco Restaurant located at 1312 S. Wabash in Chicago has a New Menu and New Executive Chef – Jim Kilberg. Griddle 24—Orleans & Chicago Ave. in Chicago—new restaurant coming soon! Lettuce Entertain You Enterprises Founder Rich Melman and Executive VP and Partner Marc Jacobs are teaming up with Chef/Partner CJ Jacobson to open Ema, a Mediterranean Restaurant this summer located at 74 W. Illinois in the Hyatt Place in Chicago. Louis Vuitton America’s Cup World Series Chicago comes to Navy Pier June 10-12th, 2016. Lake Michigan is the first freshwater venue to host America’s Cup Racing in the event’s 164 year history. Naperville Ribfest will be held at Knock Park in Naperville from July 2-5th, 2016. Country Music Artist Lee Brice will headline Ribfest.Oakley Festa Pasta Vino, Italian Block Party, entertainment, Italian wine and cuisine will be held June 1719th, 2016 at 24th St. and Oakley in Chicago. The Chicago Fitness Expo is being held June 25-26, 2016 at the Donald E. Stephens Convention Center in Rosemont, IL.

Goodbye McWraps McDonald’s began dropping Premium McWrap sandwiches from the menu last year, two years after launching the menu items to compete with Subway and woo health-conscious millennials. The wraps, which proved labor-intensive and failed to catch on with customers, are now off menus at most of the chain’s 14,000 US restaurants, said spokeswoman Lisa McComb. – Adapted from Bloomberg

Hormel’s Clean Label Initiative

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Hormel Foods has started a clean label initiative that includes reformulations of its Valley Fresh, Hormel Compleats and Hormel Always Tender lines and plans to simplify ingredient lists for its Hormel Chili, Dinty Moore Stew and SPAM products, the company said. – Adapted from hormel.com

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Food Industry News® June 2016

INSURANCE YOU MAY NOT HAVE CONSIDERED It’s the kind of loss you never think of…You cover your business for physical damage – for fire, theft, someone tripping on your property. Those are insurance risks we all plan for. But in the information age, we often forget to cover our data, proprietary systems and intellectual property – which is just as vital. Whether it’s negligence, a rogue employee, stolen equipment or a network security failure, if the proper insurance protection is not in place before a data breach occurs, the company could face extensive recovery and reimbursement costs as well as damage to its reputation. In the restaurant, catering and food vending industry, where high volumes of credit card information is captured and stored each day, it is important to protect your customers’ information. With this in mind, Northern Underwriting Managers has partnered with a cyber liability carrier to offer data theft coverage for the food industry. The coverage spans cyber/breach/privacy legal liability and lawsuit defense coverage. It also covers regulatory fines and penalties, cyber extortion (where a hacker requires “payment” before releasing your stolen information back to you), website and media liability for libel and slander, personal employee identity protection, victim reimbursement and credit or identity monitoring. In the area of prevention, you receive a mobile security app, computer vulnerability scans, keystroke encryption software, an incident response plan and employee education. If you are a restaurant owner or work in the food industry and are not covered in this way, we are eager to talk to you. Please See the Northern Underwritting managers ad on page 39 of this issue.

Northern Underwriting Managers is a Managing General Agency specializing in commercial insurance for the hospitality industry, including the food industry.

CRM North America, distributors of finest lines of meat seasonings and marinades, recently hosted a sausage training seminar for local and out-of-town guests. The two-day seminar included training and techniques on all aspects of artisan sausage making including proper handling of casings, proper grinding and blending of meats, using the appropriate seasonings for the correct products, curing techniques and also how to produce clean label Artisan sausages. The seminar also covered techniques on preserving and extending shelf life of sausage products and how to improve fl avor and presentation without adding artificial ingredients. The sausage Artisans in attendance included supermarket owners, meat department heads and meat processors, all of whom were trained in the art of making Italian sausage, Italian Salami, panchetta, capicola, procuisutto cotto, mortadella, lonza, pork loin and hamburgers. Also covered in the training seminar were proper techniques and methods of curing Artisan sausages and preparing them for retail and wholesale sale. Students were also trained in techniques of using automation to streamline the process as well as slow old world methods of sausage and forcemeat preparation. CRM North America Group offices, warehouses and test kitchen/ training center is based in Franklin Park Illinois. You can see their ad on page 23 of this issue.

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Food Industry News® June 2016

HOW TO PROTECT YOUR BUSINESS FROM A CYBER ATTACK

80% of restaurants are open to a cyber-attack risking business and customer data; are you one of them? Only 20% of restaurants have a managed network switch. You must have a managed network switch to be truly safeguarded. It is also a requirement of all credit card companies. Thieves can get access to your network from sources like Jukebox, your security camera recorder, HVAC and other types of equipment in our industry that needs the internet to work. Once plugged into a non-managed switch, an intruder can then access anything else on that network with ease. A managed switch lets you decide what each connection is allowed to do and see. Target was hacked through their HVAC system connection to their network. All the firewalls and passwords you have on a non-managed network switch will not safeguard you enough; once in the network with no restrictions a thief can access all your business, bank and worst of all your customer credit card information. –hospitalityandentertainment.com/network-security

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Big Soda Brands’ Packaging Push for Summer Taking a cue from Coca-Cola’s successful “Share A Coke” campaign and new “It’s Mine” promotion, other big brands are planning individualized packaging promotions this summer. Dr Pepper is rolling out a “Pick Your Pepper” campaign in June, and PepsiCo is launching an online “Say It With Pepsi” campaign featuring its branded emojis. “Something unique and unexpected may make the consumer stop and engage with the brand in their local convenience store, perhaps share a picture of the package online and perhaps provide a small volume lift over the important summer period,” said Howard Telford, senior beverages analyst for Euromonitor International. Sunshine Supply, Chicago’s direct importer of disposable containers

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for carry-out, catering, supermarkets and food processors recently relocated and expanded to a brand new warehouse located at 4511 South Knox Avenue in Chicago. According to company representatives, the new warehouse will be more convenient for its customers to pick up product. The new warehouse will also enable sunshine to warehouse custom printed or formed carry-out containers for their customers. “By having more space they can order larger quantities of packaging from their plants in Asia, ship them to the United States and offer their customers more competitive pricing”,. said April Li of Sunshine Supply. Sunshine Supply continues to be a leader in value added disposable packaging in the food industry. You can see their ad on page 10 of this

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Food Industry News® June 2016

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Vegetables and Fruit prominent on today’s menus Health concerns, the increase of farmers markets and the rising number of locavores are among the factors that will drive the influence of fruits and vegetables on 2016 food trends, said restaurant consultants Baum + Whitemans’ “11 Hottest Food & Beverage Dining Trends in Restaurants and Hotels, 2016” report. Among the key foods are berries and beets, noted for their high antioxidant and nutrient contents, the report said. – Adapted from The Produce News

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plastic can tech Gaining Favor

Invento has opened a plant in Sheboygan, Wis., to produce its aluminumtopped plastic beverage cans, which are expected to score high with sparkling water and energy drink producers who want to offer see-through containers. “With a clear can, you’re either highlighting the clear beverage or the vivid color of the beverage, or you’re doing something interesting with the labels that you can’t do on a printed aluminum can,” said William Brandell, Invento president. – Adapted from The Washington Times

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new Retail / Wholesale cash and carry outlet to Specialize in Healthy Red meats and Healthy poultry meats There is a new store in town and it’s worth learning about. The new store, named after the old mill creek which runs behind the property is managed and led by Stan Barszcz, a grocery manager with 43 years’ experience of retail management. This store was designed to be a one stop shop for the Lake County healthy consumer or foodservice buyer wishing to buy, serve or eat safe organic, GMO free foods. The store will carry a complete variety of fresh and frozen meats, game meats as well as a full organic deli, coffee and ice cream shop, organic produce and dairy departments, most everything a gluten free or organic consumer could need to maintain their healthy diet. As the premier supplier of Ostrich meat and other healthy red meats in the United States, Blackwing is dedicated to providing consistently high quality, antibiotic and hormone free meats at affordable prices. They have been niche players in the organic and all natural meat category since 1997. Blackwing is one of North America’s leading providers of Healthy Red Meats and Healthy Poultry Meats to consumers, retailers and food service industries. Since being established in 1996, Blackwing’s vision has been to offer healthy organic and all-natural meats to health conscious American consumers. The firm is owned by Roger Gerber and Beth Kaplan (husband and wife team) and supplies over 3,600 retail stores in the U.S. and thousands of food service operations including most who serve organic chicken, organic bison, organic pork, organic turkey and organic beef. Blackwing purchases direct from growers throughout the US as well as maintaining their own

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Millennials can be broken down into young, middle and older sets, all with different needs and lifestyles, according to a survey by Brick Meets Click, but there are several things that are universal for all millennials when it comes to grocery shopping in stores and online. Millennials want to communicate with retailers via mobile, receive personalized offers and content, access referrals and reviews from other millennial shoppers, be authentically engaged regularly and see transparency in pricing, “Brick Meets Click,” Chief Architect Bill Bishop writes. – Adapted from Supermarket News

Keep Ethics Codes Short and Simple

Ethics codes don’t have to be long, complex documents. One example of a simple statement of ethics was written in 1904 for Rotary International. Apply these four questions to everything your organization says or does:

• Is it true? • Is it fair to everyone concerned? • Will it build good will and better relationships? • Will it beneﬁt everyone concerned?

Winners Say

The important thing is not being afraid to take a chance. Remember, the greatest failure is to not try. Once you find something you love to do, be the best at doing it. – Debbie Fields

There is no royal, flower-strewn path to success. And if there is, I have not found it. For if I have accomplished anything in life, it is because I have been willing to work hard. – C.J. Walker

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Food Industry News® June 2016

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SHAW’S CRAB HOUSE

Shaw’s Crab House, a Lettuce Entertain You restaurant, features a 1940’s style take on the seafood dining experience, with retro leather banquettes, polished wood floors, and art deco touches. It is two restaurants in one – a jazzy, sophisticated seafood restaurant and a carefree lively oyster bar. The Oyster Bar serves cocktails, lunch and dinner at both locations. The Chicago location presents live music from 7:00 pm-10:00 pm. Check their calendar online at shawscrabhouse.com to see what upcoming artist will be performing there. The Oyster Bar at the Schaumburg location offers Happy Hour everyday from 4:00 pm – 6:00 pm. The lunch menu at both locations include fresh salads, seafood tacos, fish & chips, crab cakes and oysters. Their signature cocktails include the Oyster Shooter and the Shaw’s Bloody Mary. The menu features a variety of freshly shucked oysters, made to order sushi and more than 40 seafood dishes including their signature Alaskan king crab legs. Prime Steaks and Chicken are also available along with an array of tantalizing side orders. For dessert, indulge in a piece of their Key Lime or Raspberry Pie. Shaw’s Crab House is also known for their exceptional wine list, excellent service and Saturday & Sunday Brunch. The brunch consists of shellfish and seafood stations, traditional breakfast items and a decadent sweet table. The Chicago location offers Brunch on Saturday and Sunday’s from 10:00 am -2:00 pm. The Schaumburg location offers Brunch on Sunday only. Shaw’s Crab House is located at 21 E. Hubbard in Chicago and 1900 E. Higgins in Schaumburg. For reservations and information, log on to shawscrabhouse.com. Either location can host your next event or private party.

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Public Values and Brands

Consumers are paying more attention to brands’ values when deciding what to buy, and food and beverage companies are finding ways to tell their organic, fair-trade and eco-friendly stories. Some 90% of global consumers say they would switch to a new brand that supported a cause, 75% of millennials want companies to give back to society, and 42% of US consumers say they would pay more for goods from a company with a positive social and environmental record, according to various surveys.

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The Trend of Upgrading Your Sausage Chicago-based, Harczak Sausage Company, a USDA inspected meat manufacturer is finding tremendous success with its upscale OldWorld Chicago-Style Polish Sausage line. Unlike most sausage manufacturers, Harczak smokes there sausage with whole pieces of mesquite wood for clean, natural, rich flavor. What also makes Harczak Sausage different is that they use fresh garlic grown at the Christopher Ranch in California, which is one of California’s leading growers of handcrafted family farmed garlic. All of Harczak’s old world sausage products are hand crafted by European sausage masters. Because each batch is made to order, custom sizing is available, from 3 ounce to 16 ounce and even custom lengths and thicknesses are available. “Polish sausage offers tremendous menu versatility, and besides sandwiches it’s now a staple on menus and used in omelets, casseroles, for banquets, BBQ’s and family style dinners and catering orders” notes Alex Lazic, the second generation owner of Harczak Sausage Company. And because their products are customized, customers can explore clean label and all-natural varieties too. The pork the company uses is locally harvested and gluten-free. They also offer custom flavor profiles. Lastly, Harczak’s delivers everything fresh not frozen.

Chicago’s Original Italian Beef Supports Chicago Cubs First Baseman’s Foundation NEW Buona is honored to announce its partnership with NEW! MAYO ! Chicago Cubs first baseman Anthony Rizzo to help WITH raise funds for his foundation, the Anthony Rizzo FamLIME MAYO ily Foundation. The family-owned restaurant group has worked with Rizzo to develop “The Rizzo Way” of preparing three classic sandwiches: the original Italian Beef, Sausage and Italian Beef and Sausage Combo. For every sandwich ordered the Rizzo Way - topped with red gravy, mozzarella and provolone cheese - Buona will donate a portion of the proceeds to the foundation, which helps patients and families who are facing the devastating impact of a cancer diagnosis. RizAdd ﬂavor to all of your Sandwiches, Dressings and Dips zo himself is a cancer survivor. Buona’s goal is to sell more with these two new mayonnaise products from Tec Foods. than 250,000 Rizzo Way sandTry our NEW Mayonnaise with Sriracha and our NEW wiches to help raise money Mayonnaise with Natural Lime Juice. for the Anthony Rizzo FamBoth items are naturally Gluten Free. ily Foundation. Consumers can Tasting is believing! For Samples support the cause by ordering Call Dora: a sandwich the Rizzo Way at To learn more about Harczak Sauany of Buona’s 19 Chicagoland sage Co., see their ad on page 4 locations. of this issue.

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June 2016

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Farmheads Launches a Catering Arm of Their Expanding Restaurant Collective

D E S I G N • E Q U I P M E N T • I N S TA L L AT I O N • S U P P L I E S • S O U R C I N G

Farmheads, the hospitality group behind several of Chicago’s most noted farm-to-table restaurant concepts (Farmhouse Chicago, Farmhouse Evanston, and Lakeview’s Farm Bar), is pleased to announce the addition of a brand new custom, off-site catering & events branch of their developing group of craft taverns in Chicago. With the mission feb 17-24_Layout 1 2/28/12 4:24 PM Page 19 of offering affordable, approachable Midwest• Tabletop & Supply Expertise • Efficient & Innovative Design ern fare based on locally sourced and sustainable • Time-Saving Project Management • Local Inventory ingredients, the cater• Next-Day Delivery • Knowledgeable Team ing program will create the group’s same farmfresh dining experiences off site, for everything from small parties to substantially-sized corporate events. In tan8 4 7 - 6 7 5 - 0 5 0 5 • B O E LT E R . C O M dem with a steady selection of local and seasonal cuisine executed by Executive Chef Eric Mansavage, all food offered in the new catering program will be sourced ex- BLT_CHI_AD.indd 1 At the end of the day, clusively across the four state footprint of Illi- customer satisfaction, unit sales growth and nois, Indiana, Wisconsin profitability are the and Michigan for special only numbers events and beyond.

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White Potatoes Get No Respect

Many nutrition gurus are tater haters because people smother them in calories; cheese and bacon, anyone? But strip away the toppings and these tubers begin to look, uh, tubular. Just one large white potato with skin provides nearly half your recommended daily B6, which converts carbs into fuel and helps you metabolise protein and fat, says MH nutrition advisor Alan Aragon, M.S. Plus, white spuds pack more potassium per serving than almost any other vegetable, an Advances in Nutrition study reports. That’s big: low potassium is linked to higher risks of hypertension and stroke.

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Food Industry News® June 2016

Now Buying Quality Trucks, All Brands! National News

Yoga can boost your immunity. In a recent Korean study, people who saluted the sun and got down like a dog regularly for 12 weeks doubled their levels of antioxidants along with two types of immune cells.

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Solve Problems with a Snooze

Never mind the chill pill – take a shot of shuteye instead. A quick nap can help you master your emotions, say researchers at the University of Michigan. People who snoozed for an hour showed a much higher threshold for frustration than nonnappers did, and they invested twice as much time trying to solve a complex task. According to study author Jennifer Goldschmied, Ph.D.(c), the longer you’re awake – even if you don’t feel tired – the more your emotional control diminishes. Don’t have an hour to burn? 30 minutes should be nearly as effective. . –Men’s Health

Johnny Rockets has unveiled a comprehensive new 2.0 prototype design that updates the look of its restaurants from 1950s diner to a contemporary American better-burger joint. - Nation’s Restaurant News PepsiCo recently launched a new 1893 Original Cola and 1893 Ginger Cola pay homage to its founding year and add to the growing list of similar craft products on the rise in the U.S. - The Kong-based Street Hong eatery Tim Ho Wan won its first Michelin star seven years ago with a dim sum menu starting at $4, making it the lowest-priced Michelin-starred restaurant in the world. The restaurant, which draws crowds that queue for as long as three hours, has expanded to more Asian markets and will open its first US location in New York City this fall. – Adapted from Quartz Bob Evans said that it closed more than 20 under-performing restaurants as part of its recent turnaround efforts, noting that it planned to shut down even more units before the end of its fiscal year. - RestauAfter seerant Business Online ing sales gains from its multiple Chicken Fries varieties, Burger King has introduced its latest take on the item—Chicken Fries Rings. - CNBC CVS Health announces partnership with Curbside, a company perfecting

Sabra Dipping Company, makers of America’s best selling refrigerated dips and spreads has expanded its line of all natural guacamole with the launch of Veggie Fusions, a new concept in packaged guacamole. Veggie Fusions are made with Haas avocados blended with a variety of fresh cut, crisp and chunky vegetables, adding fresh flavor and reducing the overall fat content by 30% giving guacamole fans even more to love. Sabra Guacamole Veggie Fusions will launch with Mango Lime, Garden Vegetable, and South Western.

the store pickup experience to bring new level of retail convenience to customers. Gimme Vending the leading provider of data integrity tools to the vending industry wins Automatic Merchandise 2016 “Readers Choice” New Technology Product of the Year. Papa Murphy’s plans to strengthen and grow its presence in Missouri and Arkansas. The company currently has 1,500 location in 38 states. Papa Murphy expects to add between 115 and 120 new domestic locations in 2016. McDonald’s is testing adding garlic to its fries in four restaurants in San Francisco. The fast-casual sector continued to fuel restaurant growth and helped the top 500 US restaurant chains boost sales 4.9%, according to Technomic. Fast-casual chains booked an increase of 11.4%, with health-focused brands including Freshii, Sweetgreen and Zoes Kitchen at the head of the pack.

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Food Industry News® June 2016

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Vienna Beef inducted Ariston’s Drive-In into the Vienna Beef Hot Dog Hall of Fame on Tuesday March 29th. It’s been over 30 years since Nick Reveliotis opened Ariston’s in Hazel Crest, Illinois. Together with brother-in-laws Jim and Tom Katris, they have turned their fast food, diner style magic into a southwest suburban neighborhood gem. They feature famous gyros, gyros-burgers, Vienna Beef hot dogs and polish sausage. They also boast a broad menu from Greek salads, Italian Beef and a variety of Mexican specialties. There is something good for everyone. Over the years, Ariston’s has accumulated many accolades and awards including neighborhood beautification awards, charitable donations and scholarships. Since their mid 1980’s Ariston’s has been both a purveyor of consistently, good quality food and a credit to the community. Now, it is Vienna’s turn to acknowledge and thank Nick, Jim and Tom and welcome Ariston’s into the Vienna Beef Hot Dog Hall of Fame. Ariston’s will have good company in the Vienna Beef Hot Dog Hall of Fame, where Portillo’s, Hot Doug’s and Gene and Jude’s are all honored.

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By Margaret Core, Vice President, Industry Events FMI Connect returns to Chicago June 20-23 at the McCormick Place South Hall. FMI Connect is food retail’s premier event and provides an indispensable service to the people who make up the heart of the industry. We’re creating an event with the ideas, products, partnerships and professional development that food retail professionals need to realize their greatest ambitions. For more than 25 years, FMI Connect has helped retailers sift through the clutter of industry trends and technology. Bringing together the food retail industry essentials—the people, innovations, products, and topics for knowing and growing your business and profession. Explore new business opportunities with more than 450 exhibitors covering every angle of your operation. In parallel, discover what shopper’s desire by gleaning insights on the latest trends and innovations in FMI Connect education sessions. In addition to learning and experiencing, FMI Connect will continue to host prescheduled one-on-one meetings in the Connect Business Exchange (CBX) to help meet your business objectives. Additionally, you can schedule time with FMI food safety experts to discuss the biggest changes to food safety system in 70 years under the Food Safety Modernization Act. In my opinion, you won’t want to miss Robert Irvine LIVE! An unscripted, audience-engaging culinary experience, or Mario Batali, co-host of ABC’s The Chew, as he explores food retailing and product trends and insights. At FMI, we recognize that when your career thrives, so does your business; when your business thrives, so does the industry. See you in Chicago!

FMI Connect: Connecting Food Retail Since 1988

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Nothing spells success like studious preparation.

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Food Industry News® June 2016

DINING WITH

MS.X

June 2016 DIMPLES DONUTS 328 E. Wilson St. BATAVIA 630-406-0303. This place makes some yummy donuts. They have a nice assortment, which makes it very hard to choose. The cruller is always a good choice, but what beats a cake donut with chocolate frosting, a vanilla iced donut or a cream filled one? Pick up a dozen donuts so you can try more than one. They are only open from 5:00 am until 1:00 pm and they have a few tables if you choose to eat your donut there. FUDDRUCKERS 776 Skokie Blvd. NORTHBROOK, IL 847-272-4048. They recently opened in a new complex. Cheerful, fun, family friendly, fast food restaurant with quick service. They have very good burgers; choose the size of burger you want and add your own condiments. They have a condiment bar with lettuce pickles, tomatoes, onion, jalapenos, ketchup, mustard and dispensers with cheese sauce. Load up your plate and you can add the cheese sauce to your burger and fries. HEINE’S SHRIMP HOUSE 10359 S. Torrance Ave. CHICAGO, IL 773-7348400. One of my girlfriends recommended this place. She’s been going there since she was a kid. This place has been around forever doing what they best- frying fish and chicken. Choices include fried perch or fried shrimp. Get a pound of the fried shrimp to go and be sure to ask for some extra hot and mild sauce to go with it. This place is amazing! FITZGERALD’S GENOA JUNCTION 727 Main St. GENOA CITY, WI 262-2795200. I’ve never been to anything like this before. The restaurant is in an old Victorian house and they cook this fish boil in huge kettles outside. When you enter, they take your order, you pay and you get a color coded ticket for what meal you ordered. You go up to a table and someone serves you your food. It’s all you can eat. Try the fish boil it comes with cod, boiled potatoes, boiled onion, Cole slaw rye bread and a piece of cake for dessert. They also have ribs and chicken too. Truly a unique experience. MARIANO’S 784 Skokie Blvd. NORTHBROOK, IL 847-559-1145. As you walk in there is a row of motorized scooters available for the customers. This store is so big that it will take you a long time to walk around. There are 18 checkout lanes. They have a wine bar called Nob’s where you can take a break from shopping and partake in a glass of wine. The prepared food section is so appetizing and they have a gorgeous floral shop. I like how they display some of their floral arrangements in vases ready for purchase. They had a vase of Gerber daisies and one of roses available on the day I was there. MR BEEF 666 N. Orleans CHICAGO, IL 312-337-8500.I loved their staff; they were friendly and laidback. The guy that took my order thanked me by calling me sweetheart! It’s a legendary small place with lots of memorabilia decked out on the walls and a wall of awards. There are a couple of stools where you can sit in front or stand up at the counter. They serve an awesome Italian beef sandwich; get it with hot giardiniera; it’s juicy and seasoned perfectly. Plus I got an order of their fries which were really good and an order of onion rings. ROSEBUD RESTAURANT 560 Waukegan Rd. DEERFIELD, IL 847-9140900. They serve fine Italian cuisine; that’s what Rosebud Restaurants are known for. They do a big pizza business here; I saw so many pizzas being brought out to the tables while waiting for my meal. Pasta is always my choice here. I chose the Rigatoni alla Vodka; pasta with a light creamy cheese &, tomato sauce, vodka and basil, plus a side of meatballs. Your entrée is served in a pan and the portion is pretty hefty, so take your leftovers home.

My employees are pilots. They pilot here, they pilot there. They pile it anywhere until I tell them to clean it up.

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THE SANDBAR GRILL 13118 E. Lake Shore Dr. CEDAR LAKE, IN 219-3745777. Dining here makes you feel like you are on vacation or at a resort. Eat inside or enjoy your meal outside with beautiful views of the lake. They serve breakfast, lunch and dinner. They have the best homemade soup. I had a bowl of the vegetable beef. Big menu with appetizers including crab cakes, nachos and wings. Specialties include tacos, burgers, seafood and BBQ ribs. Put them on your summer list of places to try!

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Food Industry News® June 2016

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Illinois Restaurant Industry at a Glance 27,204 — Eating and drinking place locations in Illinois in 2014 $24.5 Billion — Projected sales in Illinois restaurants in 2016 $537,000 — Restaurant and foodservice jobs in Illinois in 2016 = 10% of employment in the state -- and by 2026, that number is projected to grow by 7.7%. How big is America’s Restaurant Industry? l 1 Million + Locations — serving millions every day. l $783 Billion in Sales = 4% of the U.S. GDP l Employment: 14.4 Million People = 10% of the nation’s workforce.

Aleks Lazic is pictured with Branka Vujnovic at Harczak’s Gourmet Sausage Company. Harczak’s is experiencing increasing popularity with their line of all natural Polish Sausage and Chicken Sausages sold to restaurants, caterers and fast food units. In addition to these items, they also produce proprietary blends of sausage and smoked meat products for local chefs and restaurant chains. You can see their ad on page 4 of this issue. Erick, Javier (center), and Fidel Tellez are with Belvin J&F Sheet Metal Co. For over 60 years Belvin’s has been welding and fabricating all types of restaurant equipment, sinks, counters, hoods, exhausts and smokers for Chicagoland’s food industry. For excellence and value contact Belvin. Their customers are loyal because of their quality and integrity. Robert Brown is the owner of Maximum Business Solutions, a local firm serving independent and chain customers with imprinted products, including glassware. Because of Robert’s high volume of business with national chains, he is able to offer top quality branded glasses, with color screen printing for as little as .99 cents! Thinking about buying glassware? Get it with your logo for less! You can see his ad on page 6 of this issue. Jill Wroble, Kim Zeiler, Frank Petrosino, Tony Gancer are with Zone Refrigeration. This firm has become a leader in helping supermarkets, refrigerated warehouses, food plants and cold storage operations to save money on their refrigeration energy usage, refrigeration equipment service and cooling systems. By utilizing the latest technology, Zone is able to offer faster response and greater efficiency for their customers which always translates into savings and a longer equipment lifespan. You can see the Zone ad on page 30 of this issue. Dan Galloza, Jon Biancardi, Carlos Perez, Mike Vantine are with Royal Cup Coffee, one of Chicagoland’s largest coffee and tea suppliers for the foodservice and hospitality industry. The firm offers a roast for every particular clientèle, based on demographics and price point. And because Royal Cup is one of the leading coffee suppliers in the US, you can be sure that they have the power to get the finest quality products at the best price while delivering excellence in service. If you are ready to reevaluate your coffee and tea supplier to better help you increase you sales and profits, be sure to give Royal Cup a call. You can see their ad on page 10 of this issue.

– Adapted from restaurant.org

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Food Industry News® June 2016

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Quality Matters! Taste & Compare Today! ■ Italian Beef ■ Italian Sausage ■ Premium Meatballs ■ Burgers ■ Giardiniera and more! For Samples and Ordering Information, Call Jimmie Hart

847-305-0056 www.baribeef.com President & CEO Greg Schulson is the man behind Burrito Beach, the contemporary Chicago brand celebrating its 20th anniversary this year serving fresh and healthier fast casual dining alternatives at five locations around Chicago. With a tenacious, entrepreneurial spirit and more than 25 years of accumulated business expertise, Schulman is also the President and CEO of Lunan Corporation and B-SMOOTH L.L.C., as well as leads the development and operation of Burrito Beach and other restaurant concepts, providing consumers with highquality food and beverage experiences. When it comes to running a successful restaurant, Schulson has always believed that food must come first. Working in his father’s Arby’s franchises since he was 12, Schulson received a Bachelor of Science Degree in Entrepreneurship from the Cornell School of Hotel Administration and a Master’s Degree in Business Administration from The University of Chicago. Schulson began his work in the industry with Levy Restaurants, serving as a manager of Bistro 110, before opening the first Burrito Beach location in 1995. First a hobby, ownership of the Burrito Beach brand quickly turned into a lifestyle, as Schulson experienced booming success with the unique, fast casual Mexican concept. With over 20 years spent working in the industry, Schulson has much insight to share on the rebranding of Burrito Beach (currently in process), future expansion of the company, and secrets to running a successful company for 20 years.

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If you have time for e-mails, texts, and Facebook, you have time for exercise, study and getting something to improve your day, not waste it!

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1: Drink lemon water. It spikes your energy levels physically and mentally. By improving nutrient absorption in your stomach, it gives you a steady, natural energy buzz that lasts the length of the day. You need to drink it first thing in the morning (on an empty stomach) to ensure full absorption. Wait 1530 minutes before eating (perfect time to squeeze in some exercise). Lemons contain potassium, vitamin C, and antioxidants. If you weigh less than 150 pounds, use half a lemon (a full lemon if you’re over 150 pounds). It’s acidic on your teeth, so use a straw. 2: Exercise. Richard Branson, Tim Cook, and Disney’s Bob Iger all wake up well before 6:00 a.m. to get their bodies moving. Getting your body moving for as little as 10 minutes releases GABA, a neurotransmitter that makes your brain feel soothed and keeps you in control of your impulses—improvements in your behavior that you can measure with an emotional intelligence test. Eat a healthy breakfast. People who eat breakfast are less likely to be obese, they have more stable blood-sugar levels, and they tend to be less hungry over the course of the day. And these are just the statistics for people who eat any breakfast. When you eat a healthy breakfast, the doors to a productive day swing wide open. A healthy breakfast gives you energy, improves your short-term memory, and helps you to concentrate more intensely and for longer periods. –Excerpted from an article by Dr. Travis Bradberry

Food Industry News® June 2016

Nuggets Shopping online has exploded in recent years. One example: A survey conducted by 72 Point Inc. and commissioned by Door to Door Organics, an online organic grocer, found that shoppers increased their online grocery purchases by an average of 29 percent in the past year, and those shoppers do about 19 percent of their weekly grocery shopping via the Internet. Pineapples are an excellent source of Vitamin C, vitamin B1 and B6, manganese and dietary fiber. Once they are picked they stop ripening. To put your arms around someone with a hug is a good way of showing love and friendship and can relieve tension and stress. Alzheimer’s disease is the 6th leading cause of death in the United States. More than 5 million Americans are living with Alzheimer’s. Father’s Day was made a permanent National Holiday when President Richard Nixon signed it into law in 1972. It is celebrated the third Sunday in June. Fire Prevention Week was established to commemorate the Great Chicago Fire in 1871. Nearly three in five candle fires start when things that can burn are too close to the candle. Smithfield Foods is a $14 billion global food company and the world’s largest pork processor and hog producer in the United States. Swimming is the ideal exercise be-

Three Jerks Jerky was inspired by two friends with a passion for fine meat. The unique jerky, made of filet mignon and tenderloin is swiftly becoming a favorite to many. It’s made from organic, real ingredients, gluten free, preservative free and nitrate free. It comes in Original, Chipotle Adobo, Memphis BBQ, Hamburger, and Maple Bourbon Churro flavors and is prepared from the finest part of the cow, tenderloin and filet mignon. Distributed by Rastelli Foods Group.

cause it is low impact and easy on the bones and joints. It improves flexibility and tones your muscles. The Chicago Lakefront Trail is an 18.5 mile linear park along Lake Michigan. The trail unites a variety of neighborhoods including South Shore, Hyde Park, Lincoln Park and Lake View. The JellO Museum Gallery is located in Historic Leroy, NY. The first four Jell-O flavors were orange, lemon, strawberry and raspberry. The Kroger Co., based in Cincinnati, Ohio is the largest full-service grocery retailer in the United States. The mission of The American Heart Association is to build healthier lives, free of cardiovascular disease and stroke. Watermelons are 92% water and one cup of this healthy fruit contains less than 50 calories and it contains higher levels of lycopene than any other fresh fruit.

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Food Industry News® June 2016

HOT NEW TRENDS

Chris Koetke, wellknown Chef and VP of Culinary at Kendall College, analyzed the Best New Restaurant and Rising Star Chef categories to identify the hottest food themes making their way across the country. What emerged were three prominent international and ingredient trends: International Themes: 1. Middle Eastern influences. Many menus reflect ingredients specific to the Middle East or to indigenous preparations. While Middle Eastern preparations are quite popular today, it is interesting to see how they are being leveraged by creative chefs. Some of the called out examples are: Labneh, Aleppo pepper (2 out of 6 best new restaurants), tahini, traditional hummus, and squash hummus. It should also be noted that the entire Shaya menu is based on Israeli cuisine (as is Zahav restaurant—nominated outstanding chef). 2. And a nod to Morocco. While less prominent then the previous one, there are still multiple mentions of preserved lemons (and even Meyer preserved lemons), harissa, chermoula, and various merguez sausages. 3. Borderless cuisine. This is a continuation of a trend toward borderless creativity where the entire world’s ingredients and cuisines are at the chef’s creativity disposal. Thus items and preparations are paired not within a cultural context, but according to an artistic mandate. Even restaurants with strong ethnic identities still routinely use ingredients and prep-

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James Beard nominees. Clearly, this Native American vegetable has gone from obscurity to the spot light. 3. Sour dough, rye, and pumpernickel breads: While other breads are also called out on menus, there is a strong showing for these three breads which are served in a myriad of ways and also used as menu items themselves.

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Secrets of Leaders I can’t imagine a person becoming a success who doesn’t give this game of life everything he’s got. – Walter Cronkite I’m happy as long as I am making other people happy. – Dominique Ansel, Dominique Ansel Bakery We are what we repeatedly do. Excellence, then, is not an act, but a habit. – Aristotle Statistics suggest that when customers complain, business owners and managers ought to get excited about it. The complaining customer represents a huge opportunity for more business. – Zig Ziglar Leadership is a potent combination of strategy and character. But if you must be without one, be without the strategy. – Norman Schwarzkopf Motivation is the art of getting people to do what you want them to do because they want to do it. – Dwight D. Eisenhower

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Food Industry News® June 2016

CHEF PROFILE: Chef Marco Porlles Newes From America Pub Edgartown Massachusetts

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Gerhard’s

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Birthplace: Peru Current Position: Executive Chef Favorite Food: Peruvian and Thai. The fusion of spices and ingredients create flavor profiles that are supreme, in my opinion – and you can be sure there will be a heaping serving of white rice on my plate! Awards/Honors: The most valuable “awards” I have received are the appreciation and respect from my peers. It’s an honor to work for such an incredible team and to be able to connect with guests through my cooking. Memorable Customers: One slow winter morning, the restaurant was short staffed, so I was charged with wearing many different hats to keep the restaurant running smoothly and most importantly, keep our customers happy. I walked over to a table of two lovely ladies, took their order, proceeded to the kitchen to make their order, and returned with their breakfast. The look of surprise on the women’s faces was priceless! They were floored that the head chef was taking such good care of them and even brought them their meals. They laughed and joked about the top-notch service they were receiving. When they finished up their breakfast, the busser was tied up with another table, so I went over to clean up their plates. The women were so appreciative of my service and promised to return during the summer. They kept their promise and I welcomed them again with another memorable experience. Worst Part of Job: A kitchen is very different from a typical work environment and the pressure to perform consistently is part of the job. Preparing great food, doing it on time and with a great attitude is key. If a cook loses their cool for even a moment, the entire restaurant is thrown off balance. Most Humorous Kitchen Mishap: Yes, definitely! We had an intern working in the kitchen with us part-time and she was part of the baking team. We were charged with baking cookies for a banquet and needed 120 cookies. Recipe in hand, the intern began measuring and mixing away. The cookies came out of the oven and the intern asked me to taste them. “Why are they so flat?” she asked. We walked over to her baking station and notice a completely empty container of baking powder. Instead of two tablespoons that the recipe had called for, she had mistaken it for flour and used cups. We worked together to make another batch just in the nick of time for the banquet. Favorite Food to Prepare: I like to fuse Peruvian cuisine with the wealth of fresh ingredients available right here on Martha’s Vineyard. We’re so lucky to have a great range of seafood available off our shores that change with the season. Right now, ceviche is a hot menu item as it’s widely available on the Vineyard. What part of the job gives the most pleasure: I equally enjoy the daily teaching and learning that comes with my job. While I train and share my knowledge with new employees, they educate me on their specialties and share ideas on creating flavorful dishes through unique combinations of ingredients. Watching my staff grow and enjoy the art of cooking gives me such joy as I know their hard word is shown through their dishes. I also learn so much about our customers’ diverse cultural backgrounds due to Martha’s Vineyard worldwide appeal. If you couldn’t be a chef, what would you be: A doctor, as few things make me happier than helping and serving others. Best advice you ever got was: When I was living in Peru, my mother Elsa told me that the only obstacle that could ever prevent me from achieving my goals are my own fears. She is the reason I started cooking. One piece of great cooking advice I got was that cooking is similar to building a pyramid. Each time you add a new ingredient, taste the dish, and then continue to build the flavor profiles. Where do you like to vacation: I enjoy traveling to places with exotic and authentic cuisines. My last trip was to the Ukraine, which was filled with incredible food like Pelmeni, Chicken Kiev and Okroshka. My home country of Peru is probably my favorite place to visit. My family, the cuisine and culture

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Food Industry News® June 2016

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Satisfied Shmoozefest Co-Sponsor Testimonial “The more hands I shake the better off I am, which is why we cosponsor the Shmoozefest events. We also want to support Food Industry News because they do a lot of good for our industry. I truly appreciate their help in promoting my company, with stories, articles, referrals and introductions. They really help us and our customers to be more successful. Dimitrios “Jimmy” Nakos, Owner Chef’s Quality Meats, Markham IL 60428

Your Kitchen Counter Predicts Behavior

Look around your kitchen. What do you see? If you said “cookies”, there’s a good chance you’re overweight. Junk food on the kitchen counter is likely to lead to weight gain, a study in Health Education & Behavior found. Among men who kept baked goods visible in their kitchen, 39 percent were obese while just 6 percent were slender. (A bowl of fruit was more typical for the slim guys.) When you’re hungry, you grab the first quick, no-prep snack you see, says researcher Drew Hanks, Ph.D. So keep low-calorie options – like preportioned bags of nuts or fresh fruit – at the ready. –Men’s Health

15 Million Reasons to be Allergen Trained By: Joel Primack 15 million Americans are believed to have food allergies. When they go out to eat with friends or family, they dine at places everyone can eat safely, enjoying the time together – preferably at your restaurant. In order for restaurants to become safe for people with food allergies, the staff should undergo food allergen training. A training video for personnel can be found at: ServSafe. com/allergens. Two surveys (2007 and 2011) studied restaurant personnel knowledge of food allergens. Both surveys discovered that the personnel felt confident that they could prepare a food allergen safe meal, 72 – 81 percent respectively. However, their responses showed otherwise. In both surveys, 23 - 24 percent erroneously believed that ingesting a small amount of an allergen was safe. From the surveys, 25 - 21 percent thought that removing the allergen from a finished meal, picking pecans off a salad for example, was a safe practice. That is completely false. These responses prove that more education and training is critical for restaurant personnel. Julie Campbell, founder of Illinois Food Allergy Education Association, created the organization to help educate Illinois residents about food allergies. Visit IFAEA’s website at www.illinoisfaea.org. IFAEA’s poster about ways to manage food allergies in a restaurant can be downloaded from the Food Industry News website.

5/12/16 4:13 PM

Food Industry News® June 2016

TRAVEL With Valerie Miller

DESTINATION: FRANKENMUTH, MICHIGAN

“Michigan’s Little Bavaria” Getting There: Drive --approximately 287 miles from Chicago Frankenmuth is a picturesque town with authentic Bavarian architecture and it is rich in history and German fare. It is known for its Bavarian hospitality and it is a top family friendly destination. Spend your time strolling through the town and shopping in the many unique shops and boutiques. Take a walk through the Frankenmuth covered bridge or take a carriage ride. Relax and have a glass of wine or indulge in some Bavarian style treats, chocolates and fudge. Take a pretzel rolling class at the Bavarian Inn Restaurant. Frankenmuth is also known for their Famous Chicken Dinners which you can enjoy at the Bavarian Inn Restaurant which has 12 European themed dining rooms or at Zehnder’s Restaurant with seating for 1,500 guests. These are two of the largest independently owned restaurants in the country. Combined, these two restaurants can seat 2,700 people at one time. Things to do: Adventure Park – aerial trails, zip lining Bavarian Belle Riverboat –narrated tour on the Cass River aboard a paddlewheel riverboat Bronner’s Christmas Wonderland – the world’s largest Christmas store, the size of one and half football fields. It’s Christmas year round. Frankenmuth Historical Museum – the history and evolution of the community Lager Mill Beer Store & Brewing Museum -450 craft beers from around the world, with a special emphasis on Michigan made brews. Meads & Wines, locally produced cigars and snacks, authentic German clothing and imports. Brewing has been a Frankenmuth tradition since 1845. Photos, artifacts, videos and German Brewery glassware Sports include biking, golf, kayaking and paddle boarding Accommodations: Drury Inn, Holiday Inn, Fairfield Inn, Bed &Breakfasts, RV Campgrounds Bavarian Inn Lodge- located at the heart of downtown Frankenmuth, nestled along the Cass River. 360 rooms, four indoor pools, water slides, fun center, mini golf, lounges, gift shops, two restaurants and nightly entertainment. bavarianinn.com Zehnder’s Splash Village – 178 rooms plus two distinct waterparks with Michigan’s only atrium-style retractable roof, lazy river, private cabanas and arcade. Dining at the El Hollow Café or the Mushroom Grille and complimentary shuttle service to Zehnder’s Restaurant.splashvillage.com Zehnder’s Splash Village Hotel and Waterpark was named by Trip Advisor Travelers Choice Awards 2016 as one of the Top 25 Hotels in the Nation in the “Hotels for Families Category “ Pack up the kids, jump in the car and start your adventure. For more info log on Frankenmuth.org

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Food Industry News® June 2016

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Starbucks CEO Howard Schultz’s philosophy on personal motivation: “Unfortunately, we live in a sea of mediocrity in all walks of life. We live amid a fracturing of civility. Everywhere we go as consumers, we’re getting people who don’t want to reach into our hearts or know who we are; they want to reach into our wallets and get some money. The only way we can succeed and sustain growth is linked to the basic elements of one cup of coffee, one customer, and one barista at a time.”

Keep Your Goals Realistic. Or Else... We all have goals and there are many that simply fall on the floor to be swept away. We are to blame for not sticking to them and for being so excuse-driven that we often destroy our own dreams out of a list of excuses. There’s no point in setting goals if they aren’t realistic. Take the time to ensure that your schedule for the day is doable by assigning times to your to-do list. A good rule of thumb is to make your day as top heavy as possible. Think about the things that have the ability to advance your career, no matter how daunting the tasks, and schedule them first. When you complete difficult tasks first, you carry positive energy and a feeling of accomplishment into the rest of your day. Vague goals such as “I want to finish this thing I’ve been putting off” are counter-productive, because they fail to include the “how” of things. The same goal re-phrased in a more functional way would read something like this: “I am going to finish my project by doing it in stages, spending no more than an hour every morning at 6:30.” Now, you have more than simply something you want to achieve—you have a way to achieve it. Benjamin Franklin was obsessive about planning his days. Each morning, he would wake up at 4:00 a.m. and meticulously piece together a schedule. There’s a clear message to take from Franklin’s habit: prudent goal setting pays dividends. When you plan out your day as carefully as possible, your chances of successfully accomplishing your goals skyrocket. Developing a successful routine is a guarantee for getting started, but sticking to it is essential. Don’t let others to hack into your routine. There’s a saying that “misery loves company;” but so does laziness.... And you just can’t make the payroll on that.

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Food Industry News® June 2016

Grand Opening of The Chefs’ Warehouse Midwest Culinary Center in Chicago

Gourmet food distributor The Chefs’ Warehouse celebrates the Grand Opening of The Chefs’ Warehouse Midwest Culinary Center on Tuesday, April 5th. The 125,000-sq-ft, state-of-the-art distribution center houses the company’s Chicago culinary sales team, as well as a behind-the-scenes culinary institute with demonstration space and kitchens for chefs to experiment with specialty food products distributed by the company. Although present in major metropolitan areas across North America, the new culinary center is the first introduction of The Chefs’ Warehouse specialty products to the Chicago market. “When The Chefs’ Warehouse decided to venture into the Midwest, we were drawn to Chicago because of the vibrant, world class restaurant community,” states CEO, Christopher Pappas. “We are committed to building our business, local jobs and a loyal customer base for many years to come.” The company evaluated many development locations throughout the city and settled on Pilsen (2801 S. Western) due to its close proximity to downtown, high unemployment rates and location directly across the street from Arturo Velasquez Institute, a Chicago City College. The addition of the new culinary center has created 45 jobs in the city to date. With eight (8) trucks distributing specialty products to the Greater Chicagoland area, surrounding suburbs and Southern WI, The Chefs’ Warehouse is continuously expanding and as a result anticipates the creation of additional job opportunities. “We have waited a long time to get to Chicago and we are thrilled to finally be a member of the Chicago community,” states Pappas. The Chefs’ Warehouse began sourcing products for high-end chefs more than 30 years ago. The company, which serves some of the finest restaurants, hotels, caterers and gourmet stores in North America, has locations in major metropolitan areas across the United States and Canada.

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Food Industry News® June 2016

Eli’s Cheesecake Debuted Individual Tarts at NRA 2016

Millennials and Money

Craft Beer Dinners

Restaurants can use themed beer dinners to draw in customers and introduce them to new craft beer offerings. It’s a good idea to emphasize local products, as consumers will be eager to taste their community’s offerings, Justin Dolezal writes. A multi-course menu offers the greatest flexibility, and pairings can focus on either complementary or contrasting flavors, he writes. – Adapted from Foodable Network

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Every generation seems have its own unique take on money and finances. From the Forbes magazine website comes this roundup of facts and figures on how millennials deal with money: ● Retirement. A Wells Fargo study found that 45 percent of millennials aren’t saving for retirement. One reason: They’re burdened by student debt. ● Bills. The American Institute of CPAs has reported that millennials tend to have higher delinquency rates on bills; 25 percent have missed a bill or been contacted by a creditor because of late payments. ● Home ownership. Fortune magazine reports that only 22 percent of people in their 30s with student debt own a home, a decrease from 34 percent in 2008.

The Eli’s Cheesecake Company of Chicago introduced its new tart line at this year’s NRA show. Eli’s Tarts capitalize on the trend of offering individual-sized desserts. Each tart is baked in a crisp, housemade allbutter pâte sucrée crust, baked to a golden brown. Varieties include: Salted Caramel Tart: The holy trinity of butter, sugar and salt is what makes this dessert so compelling. Layers of rich, gooey house made caramel and bittersweet chocolate ganache, topped with a sprinkle of coarse salt. Makes an elegant dessert-to-go or gift. Lemon Tart: A delicious balance between a smooth tart lemon filling and a crispy sweet base. Dusted with powdered sugar. Makes a great sharable dessert when cut into wedges and decorated with blueberry compote. Cheesecake Tart: A new way to enjoy Eli’s Original Plain Cheesecake...the one that started it all! Made with the finest ingredients and pure Madagascar vanilla, baked to a golden brown. Infinitely customizable— sprinkle with sugar and torch for a bruleed top, and add fresh berries. Butter Tart: Eli’s spin on Canada’s most celebrated dessert, made with a sweet mixture of butter, brown sugar and eggs, resulting in the perfect chewy, gooey contrast to the crisp crust. Delicious served warm with a scoop of ice cream and your favorite bourbon. – Adapted from foodservice.elicheesecake.com

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Food Industry News® June 2016

chef profile: moosah reaume

the lobby at the peninsula chicago 108 E Superior Street current position: Chef de Cuisine birthplace: Fort Walton Beach, Florida first foodservice job: At 13 years old I was a dishwasher at Pier Seafood Restaurant Biloxi Mississippi and after 6 months I was promoted to cook. favorite food: Southern Styled Fried Chicken awards/honors: Graduated with Honors from The French Culinary Institute, Top in the Class memorable customers: My Mother worst part of Job: Accidentally burning yourself while not paying attention. most humorous kitchen mishap: I grabbed the iSi Whip Creamer Can and tried to catch it before it fell to the ground. As I grabbed it, creamy chili sauce sprayed onto the guests sitting near us. favorite food to prepare: My favorite cuisine to prepare is BBQ. I love the time and passion that goes into its preparation. what part of the job gives you the most pleasure: The instant gratification when a guest says how much they love the food. if you couldn’t be a chef, what would you be and why: F-1 or GT race car driver. I love the instant adrenaline and performance of cars. best advice you ever got was: Oui Chef! where do you like to vacation: Mexico for now.

mike sakelaris names coo of Great american restaurant co-op.

The Escoffier Society of Chicago, a group limited to 99 members recently held its annual dinner at the InterContinental Hotel Chicago Magnificent Mile under the supervision of Executive Chef Randy Reed. The society’s bylaws require absolute silence when the courses are served and a white cloth napkin tucked into the shirt collar. Left to right: Mark Wright CEC AAC, Marcus Krebs, Bert Cutino CEC AAC HOF HBOT, Raymond Vermolen, G.M.; Michel Bouit CEC, AAC Elizabeth Bergin HAAC, John Kaufmann CEC AAC HOF, Stephen Hirsch, Joe Aiello CEC AAC; Center: Executive Chef Randy Reed, InterContinental Hotel Chicago Magnificent Mile.

listening is the key

Mike Sakelaris, a local industry executive with over 20 years of experience of working with local restaurant owners was recently appointed to the post of COO for GARC, the Great American Restaurant Co-op. Based in Des Plaines, IL, GARC is set up to give independent restaurant owners the purchasing power needed to compete with national chains. The organization also offers a rebate program to its members. Membership in the organization is either free, $100. per year or $500. per year depending on the restaurants goals and desired participation. GARC works with dozens of nationally branded products and distributors to give their members preferred pricing resulting in guaranteed savings. GARC will be the rebate and savings arm of GARA, the philanthropic association which supports numerous charities. GARA was started by local restauranteurs 30 years ago as a way for them to give back to their community.

What really matters is your customers’ opinion. When you have a meeting with a customer, do you spend the largest percentage of the time listening versus talking? Does your website focus more on fluff than on your products, technology, and what it can add to their bottom-line? Do you meet your delivery schedules? Are your product requirements defined by demands of the market? For more information on GARC, see their ad on page 13 of this issue.

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Food Industry News® June 2016

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What Drives Entrepreneurs According to research which examined the views and psychometric profiles of more than 2,000 entrepreneurs and employees in the UK, Germany, Singapore and America, business creators scored higher on 10 of 13 key character traits identified as being prevalent in business creation, including achievement, motivation and the need for autonomy. Yet it also revealed striking differences between entrepreneurs themselves, with two distinct types emerging one set, the Type As, who are artistic, well organized, highly competitive and emotionally stable, and Type Bs, who tend to be traditional, conservative, disorganised, spontaneous and focused on teamwork. The top three traits that most distinguish entrepreneurs from employees are a need for autonomy, self-efficacy and achievement motivation. High scores in these traits are characterized by a range of behaviors, including a desire to influence the objectives of one’s work, the ability to stick to one’s aims and accomplish goals and a drive to go above and beyond one’s peers and surroundings in pursuit of success. Such behaviors could, in light of the research, provide indicative evidence of entrepreneurial potential. Some people want to be entrepreneurs, while others have to be entrepreneurs. This is perhaps the defining trait of business owners - their need to start and run their own enterprise, regardless of whether they have the generally held set of entrepreneurial skills or the psychological profile to match. One constant is the willingness to work hard for little or no monetary return in the hope the longterm will reward.

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Food Industry News® June 2016

CHEF PROFILE: Matt Wilde

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Birthplace: Minneapolis, MN Current Position: Executive Chef, Hubbard Inn and Joy District First Foodservice job: Panera Bread Favorite Food: Ramen Noodles Awards/Honors: Graduated Le Cordon Blue culinary school and continued my training in Chinon, France after that. Memorable Customers: Prince and Shaun White Worst Part Of Job: The long hours and being away from my family far too much Most Humorous Kitchen Mishap: Playing practical jokes on fellow kitchen mates. Watching someone burn something and then when they re-fire putting the burnt product back in oven so when they check on the product again it’s still burnt. etc... Favorite Food To Prepare: Duck Confit from start to finish What part of the job gives you the most pleasure: Creating new dishes, especially when they are successful additions to the menu. If you couldn’t be a chef, what would you be and why: It would be something in sports, by far one of my favorite pastimes Best advice you ever got was: Never have two bad days in a row Where do you like to vacation: I pretty much want to see the whole world. However, I like vacations that have more appeal then just the beach. What do you enjoy most about Food Industry News magazine: It keeps me up on what is going on in the industry and the newest trends.

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Food Industry News® June 2016

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A Myriad of Uses for Bacon Bar Pub-Café, Bakery & Cheese Affinage Balsamic Honey offersSainta Marc ultimate grab-n-go experience, the Saint Marc Bacon Bar offers 11 signature fl avors of baVinegar con ‘buy’ the slice -- including Nueske’s wild cherHoney Ridge Farms—a family business based in Brush Prairie, Washington, with a beekeeping legacy spanning five generations— offers their multi awardwinning Balsamic Honey Vinegar in foodservice 64-ounce and 3.5 gallon size containers. Pure honey vinegar is sulfite and gluten free. It enhances a variety of dishes, adding trendy and tasty delicate sweet-tart flavor in an instant to dipping sauces and condiments. Use as a secret ingredient in signature dressings, desserts and cocktails. Balsamic Honey Vinegar provides rich, complex flavor to salads and sauces, fish, poultry, meat and vegetable dishes. Aged on oak, this offering from Honey Ridge Farms is a much-coveted staple in many well-stocked kitchens.

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ry bacon, garlic parmesan bacon, paprika Slanina bacon, coffee-rubbed bacon and more -- which can be ordered to-go at the special bacon bar door. Also available at the bacon bar are fan favorites like the Kobe chili cheese fries, the “mac daddy” sandwich, and over 100 custom beverages from the restaurants Coca-Cola Freestyle® machine. “We are delighted to make our delicious and unforgettable bacon easily accessible to our customers,” says CEO Thomas (Mac) McFarland Gregory III. “It’s always been our vision to bring the best of Saint Marc to everyone, and our to-go bacon bar is just another example of how that is coming into fruition.” Available open to close, the bacon bar menu was designed for late night pub grub afi cionados. Guests can experience the bacon bar at its fi nest during the restaurant’s weeknight promotions such as Trashed Canned Tuesdays, Wined Up Wednesdays, featuring karaoke, and Mix-it-Up Thursdays with Saint Marc’s guest DJ. For more information, visit www.saintmarcusa.com.

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Wauconda, Illinois based U.S. Refrigeration Sales and Service Corporation recently hosted a lunch and learn event for some of their supermarket and c-store customers to educate them about new EPA and Department of Energy regulatory actions impacting commercial refrigeration systems. Attendees learned about EPA initiatives as they relate to refrigerant changes which will impact all food industry businesses. By understanding the upcoming changes, buyers can make better decisions when it comes to refrigeration equipment purchases, service and maintenance. The guest speaker for the event was Ron Shebik, Principal Engineer, Global Product Compliance for Hussmann Corporation.

Food Industry News® June 2016

What to do When you need more refrigerated or frozen space but you don’t have room Food businesses who need more refrigerated or frozen space but can’t afford the investment greenridge farm rebrands, partners (or have the space) now With ceLebrity chef graham eLLiot have an option. Portable Widely accepted as a lifestyle rather than a fleeting trend, the shift Cold Storage offers an toward natural foods continues to grow as companies offer healthier choices for shoppers. Delivering on the demand of its loyal customers, economical solution to Greenridge Farm is going back to the basics of quality nutrition by re- expansion projects, seavisiting its recipes and product line. Chicagoland grocery shoppers can sonal demands, renovafind Greenridge Farm artisanal deli meats, sausages, cheeses and contions and new product diments with a fresh new look and cleaner, all natural ingredient line. developments. To kick off the brand relaunch, Greenridge Farm has teamed up with The company offers a critically acclaimed chef Graham Elliot. Chef Elliot will create recipes, and serve as a spokesperson for Greenridge Farm. wide range of (portable “This partnership feels so natural to me because Greenridge com- cold storage) units with pletely aligns with my passion for high-quality, unique flavors that variable temperature come together using ‘old-school’ techniques,” said Elliot. “I love the controls ranging from -15 authentic, European taste Greenridge Farm deli meats and sausages bring to the table, and it’s going to be a lot of fun to roll up my sleeves F to +75 F, units which and showcase the flavorful products in some new dishes.” can be positioned inside Hand-crafted, featuring traditional European recipes and spices, or outside, on the ground Greenridge Farm products are carefully curated down to the last detail: or at loading dock height. free of nitrates, nitrites (except for those naturally occurring in celery The company offers a powder and sea salt), artificial flavors, artificial colors, phosphates, MSG, gluten and soy. The brand’s meats, cheeses and condiments use large rental fleet of refrigonly the highest quality ingredients available, including sea salt rather erated and frozen trailers than iodized salt, and are sourced locally whenever possible. for long term and short With over 70 products in its portfolio, Greenridge Farm offers a wide range of deliciously distinct all-natural deli meats, sausages, term rental. Their units cheeses and condiments, including a variety of organic options. The are clean, quiet, reliable brand’s top sellers include Black Forest Ham, Applewood Smoked electric equipment, with Ham, Five Pepper Turkey Breast, Hickory Smoked Turkey Breast, Santa many units less than five Fe Chicken Breast, Jalapeno & Cheddar Sausage and Black Forest Sauyears old, which provide sage, among others. In addition to product improvements, all Greenridge Farm meats, environmentally friendly, cheeses and condiments have a brand new look, including an updated ozone-safe refrigeration logo, color palette and product packaging design. and eliminating refuelConsumers can find Greening and oil spills. Many ridge Farm deli meats, cheeses and condiments at the deli case of their larger units feaand sausages in the packaged ture high-strength, hard Meirtran is a providMeirtran is a provider meats Meirtran section is ofaChicago area wearing floors capable provider of more than er of more than 750 grocery stores, including Mariaof more than 750 ATMs of withstanding fork lift 750Jewel, ATMs Tony’s in northern ATMs in northern no’s, Finer Foods, in northern Illinois, trucks. Long orwithshortAngelo Caputo’s Fresh Markets, Illinois, working with Illinois, working working with all brands term rentals from Valli more. all Produce brands ofand ATMs. all brands of ATMs.Portaof ATMs. In addition to Founded In additioninto2008 standby Michael ble ColdIn Storage addition to require stand alone units, and Sebastian alone units,Madej, Green- no capital stand investment. alone units, we also sell and install ridge Farm we also sell remains and installa familywe also sell and Before experiencing wall mounted and owned companyand that brings wall mounted install wall mounted authentic European flavor and frustration from having drive-up ATMs. drive-up ATMs. and drive-up ATMs. quality to Chicagoland by craft- limited refrigerated or Make an ATM your Make an ATM your Make an ATM your ing artisanal deli meats, sau- frozen storage, contact next great profit center. next great profit center. next great profit center. sages, cheeses and condiments Portable Cold Storage. Call Mike Boyd, President: Call Mike Boyd, President: Call Mike Boyd, President: using proprietary spice blends You can see their ad on and brines. page 25 of this issue.

ATM Placements in ATM Placements in Qualified Locations Qualified Locations

800-382-5737

june 2016 33-40.indd 40

800-382-5737

ATM Placements in Qualified Locations

800-382-5737

5/12/16 9:20 AM

Food Industry News® June 2016

ACCOUNTANTS

Page 41

DIRECTORY OF SERVICES

ELECTRICAL REPAIR & MAINTENANCE

BASSET TRAINER CERTIFICATION

CLEANING PRODUCTS

BDO (Formerly SS&G)........................................ 847-824-4006

CPB Consulting................................................... 877-884-2277

Reckitt Benckiser-Professional ........................... 800-560-6619

Baker Tilly ........................................................... 312-729-8100

BATCH FREEZERS

SuperClean ......................................................... 847-361-0289

EMPLOYEE BENEFITS PROVIDERS

T F Processors....................................Page 38 .. 847-709-2600

EMPLOYEE SERVICE OUTSOURCING

Ronnoco Coffee ..................................Page 38 .. 630-669-2885

ENERGY BROKER

ACCOUNTING FIRMS

Parhas & Associates ...........................Page 24 .. 708-430-4545

ADVERTISING

Food Industry News ............................................ 847-699-3300

AIR CONDITIONING-SYSTEMS CLEANING

Olympia Maintenance ......................................... 708-344-0344

AIR FILTERS-SALES & SERVICE

Averus ................................................................. 800-393-8287 Olympia Maintenance ......................................... 708-344-0344

ARCHITECTS

Sarfatty Associates ..............................................847-920-1100

ASIAN FOOD PRODUCTS

Kikkoman Sales USA ..........................Page 17 .. 630-954-1244 Eastland Food Corporation ................................. 630-633-2470

ASSOCIATIONS

GARC..................................................Page 13 .. 847-824-6941 Illinois Restaurant Association ............Page 37 .. 312-787-4000

ATM MACHINES

Meirtran ATM.......................................Page 40 .. 800-382-5737

ATTORNEYS

Dregerlaw............................................................ 312-322-0955 Scharf Banks Marmor ......................................... 312-662-4897 Tabahi Law .......................................................... 847-260-8182

AUCTIONEERS

Bob King Auctions ...............................Page 37 .. 847-363-2268

AWARDS

Classic Design Awards ....................................... 847-470-0855

AWNINGS & CANOPYS

Chesterﬁeld Awnings ..........................Page 17 .. 312-666-0400 Universal Awnings & Signs ................................. 773-887-3935

BAKERS-WHOLESALE

Eli’s Cheesecakes...............................Page 26 .. 773-736-3417 Gerhard’s European Desserts ............Page 29 .. 847-234-0023 Gonnella Baking Co ............................Page 30 .. 312-733-2020 IL Mulino di Valenzano Bakery ............Page 32 .. 773-934-1625 JR Dessert Bakery .............................................. 773-465-6733 Lezza Spumoni & Desserts................................. 708-547-5969 Milano Baking Company ................................... 800-495-BUNS

BAKERY EQUIPMENT

Leach Food Equipment Dist................Page 14 .. 815-712-7707

BAKERY-PRODUCTS

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

BAKLAVA

Libanais Sweets .................................................. 847-329-5060

BANKING

Ridgestone Bank................................................. 847-805-9520

BANNERS

Universal Awnings & Signs ................................. 773-887-3935

BANNERS & POSTERS

Accurate Printing................................................. 708-824-0058

BAR SPOTTING/HOSPITALITY SECURITY

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

BAR STOOLS

Chicago Booth ....................................Page 03 .. 773-378-8400 Richardson Seating-Fse. Division ....................... 312-829-4040 Waco Manufacturing ........................................... 312-733-0054

Kool Technologies ...............................Page 28 .. 630-483-2256 BEEF New S B L INC .................................................... 773-376-8280 BEER DISTRIBUTORS Chicago Beverage Systems................................ 773-826-4100 BEVERAGES Lifestyle Beverages............................................. 630-941-7000 BOOTHS Chicago Booth ....................................Page 03 .. 773-378-8400 Waco Manufacturing ........................................... 312-733-0054 BOOTHS-UPHOLSTERERS Chicago Booth ....................................Page 03 .. 773-378-8400 BOX COMPANIES-CORRUGATED Wertheimer Box Corporation ..............Page 03 .. 312-829-4545 BREAD & ROLLS Gonnella Baking Co ............................Page 30 .. 312-733-2020 IL Mulino di Valenzano Bakery ............Page 32 .. 773-934-1625 BREAD MIX Via Pizzeria 1 2 3 ................................Page 39 .. 847-727-6200 BREAKFAST SAUSAGE Fontanini ............................................................. 708-485-4800 BREAKFAST-FOODS Menza Foods ......................................Page 15 .. 630-230-0332 BUTTER-CLARIFIED Danish Maid Butter Co ........................Page 08 .. 773-731-8787 BUTTER-PREPORTIONED-WHIPPED Danish Maid Butter Co ........................Page 08 .. 773-731-8787 CABLE TV-SALES & INSTALLATION Prime Time Sports .............................................. 847-637-3500 CALAMARI Fisherman’s Pride ...............................Page 07 ...800-543-2110 CARPET, RUG & UPHOLSTERY CLEANING Sexton Complete Care.........................................847-827-1188 CASH REGISTERS & SUPPLIES Schmaus Cash Register & POS ......................... 847-675-6066 CATERING-VEHICLES DCI Central .........................................Page 27 .. 800-468-7478 CELLULAR EQUIPMENT & SERVICE Sprint Store by Air 1 Wireless .............Page 35 .. 630-514-9333 CHAIRS-COMMERCIAL Chicago Booth ....................................Page 03 .. 773-378-8400 Richardson Seating-Fse. Division ....................... 312-829-4040 Waco Manufacturing ........................................... 312-733-0054 CHARCOAL Charcoal Supply Company ................................. 312-642-5538 CHEESECAKES Eli’s Cheesecakes...............................Page 26 .. 773-736-3417 CHICKEN-PROGRAMS FSI/Foodservice Solutions .................................. 847-719-6088 CHILI Captain Ken’s Foods...........................Page 33 ...800-510-3811 CHORIZO Quay Corp........................................................... 847-800-8567 CIGARS Paciﬁc Cigar Company .......................Page 40 ...630-972-1189

BAR SUPPLIES

CLASSIFIED ADVERTISING

Ramar Supply Co................................Page 10 .. 708-233-0808

Food Industry News ............................................ 847-699-3300

june 2016 41-48.indd 41

CO-PACKERS COFFEE

Farmer Brothers Coffee ...................................... 312-437-1818

COFFEE & TEAS

Royal Cup Coffee................................Page 10 .. 630-254-3365 True Brew Outﬁtters ............................................ 773-252-7000

COFFEE HOUSE PRODUCTS

True Brew Outﬁtters ............................................ 773-252-7000

COFFEE ROASTERS

Tec Foods Inc......................................Page 18 .. 773-638-5310 Passion House Coffee Roasters ......................... 312-733-3998 Tugboat Coffee ................................................... 630-390-6613

COFFEE-GOURMET & SPECIALTY

Mackay Heating & Mechanical............Page 38 .. 847-381-0448 Trinet ................................................................... 888-874-6388 Trinet ................................................................... 888-874-6388 Century Energy Solutions ...................Page 14 .. 630-817-3164 ENERGY MANAGEMENT SYSTEMS Zone Mechanical.................................Page 30 .. 708-388-1370 ERP SOFTWARE-FOR DISTRIBUTORS TopshelfDS..........................................Page 33 .. 770-883-7441 ETHNIC FOODS Kikkoman Sales USA ..........................Page 17 .. 630-954-1244 FAUCETS Faucet Shoppe The ............................Page 09 .. 773-478-3890 FILTERS-EXHAUST SYSTEMS

True Brew Outﬁtters ............................................ 773-252-7000

Averus ................................................................. 800-393-8287

Perishable Distribution Solutions ........................ 888-491-1641

FIRE ALARM REPAIR & TESTING

COLD STORAGE

COLD STORAGE-PORTABLE

Portable Cold Storage.........................Page 25 .. 800-535-2445

COMMUNICATIONS

APLM Distributing ............................................... 866-758-0058

CONSTRUCTION COMPANIES

Walter Daniels Construction ...............Page 40 .. 773-775-0170

CONSULTING & DESIGN

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

CORNED BEEF HASH

Menza Foods ......................................Page 15 .. 630-230-0332

CORNED BEEF-FRESH

EX-Cel Corned Beef ........................................... 312-666-2535 Vienna Beef ........................................................ 773-278-7800

CORPORATE GIFTS

Vienna Beef ........................................................ 773-278-7800

DAIRY-PRODUCTS

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

Olympia Maintenance ......................................... 708-344-0344 Valley Fire Protection .......................................... 630-761-3168 FIRE SUPRESSION SYSTEMS Averus ................................................................. 800-393-8287 Fox Valley Fire & Safety...................................... 847-695-5990 FIRE-EXTINGUISHERS Averus ................................................................. 800-393-8287 FIRST AID-EQUIPMENT & SUPPLIES Afﬁrmed Medical Service .................................... 847-322-9185 FLATBREADS Grecian Delight Foods ........................................ 847-364-1010 FLOOR CLEANING-REFINISH & REPAIR Sexton Complete Care.........................................847-827-1188 FLOOR MAINTENANCE Sexton Complete Care.........................................847-827-1188 FLOORS-SALES & REPAIRS Customcrete LLC ................................................ 847-651-9699

Quay Corp........................................................... 847-800-8567

FOOD BROKERS

Zap Props ........................................................... 773-376-2278

FOOD DISTRIBUTORS

DECOR & DESIGN

DELIVERY-VEHICLES

DCI Central .........................................Page 27 .. 800-468-7478

DESSERTS

Algelato Chicago .................................Page 33 .. 847-455-5355 Eli’s Cheesecakes...............................Page 26 .. 773-736-3417 Gerhard’s European Desserts ............Page 29 .. 847-234-0023

DIRECT MAIL PROGRAMS

Food Industry News ............................................ 847-699-3300

DIRECTV

Prime Time Sports .............................................. 847-637-3500

DISHWASHER-LEASING & RENTAL

Cintas Corporation .............................................. 630-543-3666

DISTRIBUTOR SALES REPS

Jeff Goworowski.................................................. 773-851-7833

DRAPERY CLEANING ON SITE

Sexton Complete Care.........................................847-827-1188

DUCT CLEANING

Enviromatic Corp of America ..............Page 27 .. 847-729-8000

UJ Marketing ....................................................... 847-668-9068 Christ Panos Foods ............................Page 22 .. 312-421-6100 Devanco Foods ...................................Page 48 .. 847-228-7070 Tec Foods Inc......................................Page 18 .. 773-638-5310 Anichini Brothers ................................................. 312-644-8004 Grecian Delight Foods ........................................ 847-364-1010 Kronos Foods...................................................... 800-621-0099 FOOD EQUIPMENT Bob King Auctions ...............................Page 37 .. 847-363-2268 FOOD PRODUCTS Menza Foods ......................................Page 15 .. 630-230-0332 Tec Foods Inc......................................Page 18 .. 773-638-5310 Grecian Delight Foods ........................................ 847-364-1010 Yen’s Foodservice ............................................... 312-259-9150 FOOD PRODUCTS-PREPARED Captain Ken’s Foods...........................Page 33 ...800-510-3811 FOOD-DISTRIBUTION SOFTWARE TopshelfDS..........................................Page 33 .. 770-883-7441

Averus ................................................................. 800-393-8287

FOOD-PRODUCTION SOFTWARE

Olympia Maintenance ......................................... 708-344-0344

TopshelfDS..........................................Page 33 .. 770-883-7441

5/12/16 8:48 AM

Page 42 FOODSERVICE EQUIPMENT Leach Food Equipment Dist................Page 14 .. 815-712-7707 March Quality Used & New Equip.......Page 16 .. 800-210-5895 Losurdo Inc ......................................................... 630-833-2828 Thunderbird Food Machinery .............................. 866-451-1668 FOODSERVICE EQUIPMENT & SUPPLIES Boelter Foodservice Equip & Supply ..Page 19 .. 888-263-5837 FOODSERVICE EQUIPMENT-REPAIR CSI - Coker Service Inc ......................Page 19 .. 888-908-5600 Mackay Heating & Mechanical............Page 38 .. 847-381-0448 Cobblestone Ovens ............................................ 847-635-0172 FOODSERVICE- LAYOUT & DESIGN A D E Foodservice Equipment .............................630-628-0811 Losurdo Inc ......................................................... 630-833-2828 Sarfatty Associates ..............................................847-920-1100 FOODSERVICE-EQUIPMENT PARTS CSI - Coker Service Inc ......................Page 19 .. 888-908-5600 Cobblestone Ovens ............................................ 847-635-0172 FOODSERVICE-SUPPLIES Ramar Supply Co................................Page 10 .. 708-233-0808 FREEZER & REF TRAILER RENTAL/LEASING Portable Cold Storage.........................Page 25 .. 800-535-2445 FREEZERS-ALL TYPES Custom Cooler & Freezer ...................Page 08 .. 630-879-3131 FRYERS FSI/Foodservice Solutions .................................. 847-719-6088 FURNITURE-COMMERCIAL Richardson Seating-Fse. Division ....................... 312-829-4040 GASKET REPLACEMENT SERVICE Hands on Gaskets & Hardware .......................... 708-641-7007 GELATO Algelato Chicago .................................Page 33 .. 847-455-5355 Palazzolo’s Artisan Dairy ....................Page 34 800-4GE-LATO GELATO EQUIPMENT & SUPPLIES Kool Technologies ...............................Page 28 .. 630-483-2256 Palazzolo’s Artisan Dairy ....................Page 34 800-4GE-LATO GENERAL CONTRACTORS Walter Daniels Construction ...............Page 40 .. 773-775-0170 GIARDINERA Natali Brand ........................................................ 847-668-6590 GIARDINIERA Authentic Barnds.................................Page 29 .. 708-749-5430 E Formella & Sons ..............................Page 32 .. 630-873-3208 V Formusa Company .......................................... 847-813-6040 GLASSWARE-CUSTOM PRINTED Maximum Business Solutions .............Page 06 .. 219-933-1809 GLYCOL REFRIGERATION SYSTEM & REPAIR Mackay Heating & Mechanical............Page 38 .. 847-381-0448 GOURMET-FOOD PRODUCTS Viola Imports ....................................................... 847-690-0790 GPS VEHICLE TRACKING Sprint Store by Air 1 Wireless .............Page 35 .. 630-514-9333 GRASSFED BEEF Tallgrass Beef Company .....................Page 16 .. 312-846-1361 GREASE REMOVAL SERVICE Kaluzny Bros Inc ................................................. 815-744-1453 GREASE TRAP PUMPING SERVICE Tierra Environmental...........................Page 18 .. 888-551-1998 Kaluzny Bros Inc ................................................. 815-744-1453 GREASE-EXHAUST CLEANING Enviromatic Corp of America ..............Page 27 .. 847-729-8000 Averus ................................................................. 800-393-8287 Olympia Maintenance ......................................... 708-344-0344

june 2016 41-48.indd 42

Food Industry News® June 2016

CLASSIFIEDS GREEK FOOD PRODUCTS Devanco Foods ...................................Page 48 .. 847-228-7070 Olympia Food Industries .....................Page 36 .. 773-735-2250 Grecian Delight Foods ........................................ 847-364-1010 Kronos Foods...................................................... 800-621-0099 GYROS Devanco Foods ...................................Page 48 .. 847-228-7070 Olympia Food Industries .....................Page 36 .. 773-735-2250 Grecian Delight Foods ........................................ 847-364-1010 Kronos Foods...................................................... 800-621-0099 H/R-HUMAN RESOURCE SERVICES Trinet ................................................................... 888-874-6388 HAMBURGER PATTY MANUFACTURER Devanco Foods ...................................Page 48 .. 847-228-7070 HAND HELD TWO WAY RADIOS APLM Distributing ............................................... 866-758-0058 HEATING & AIR CONDITIONER SERVICE & REP Mackay Heating & Mechanical............Page 38 .. 847-381-0448 Mechanical 24 .....................................Page 37 .. 847-987-9738 HEATING & COOLING-INSTALLATION & REPAIR Polar Refrigeration .............................................. 630-670-6890 HOOD & EXHAUST-CLEANING Enviromatic Corp of America ..............Page 27 .. 847-729-8000 Averus ................................................................. 800-393-8287 Olympia Maintenance ......................................... 708-344-0344 HOOD & EXHAUST-SYSTEMS Belvin/J&F Sheet Metal Co ................................. 312-666-5222 HOOD SYSTEMS-FIRE Averus ................................................................. 800-393-8287 HOT DOGS Crawford Sausage .............................................. 773-277-3095 Red Hot Chicago................................................. 800-249-5226 Vienna Beef ........................................................ 773-278-7800 HUMAN RESOURCES ADP..................................................................... 847-502-4210 HUMMUS & SPREADS Grecian Delight Foods ........................................ 847-364-1010 ICE CREAM Algelato Chicago .................................Page 33 .. 847-455-5355 Chocolate Shoppe Ice Cream .............Page 20 .. 608-221-8640 Fox Valley Farms ................................Page 17 .. 630-231-3005 Homer’s Gourmet Ice Cream ..............Page 08 .. 847-251-0477 Instantwhip Chicago............................Page 32 .. 800-933-2500 Palazzolo’s Artisan Dairy ....................Page 34 800-4GE-LATO ICE CREAM-EQUIPMENT & SUPPLY Kool Technologies ...............................Page 28 .. 630-483-2256 ICE CREAM-YOGURT Instantwhip Chicago............................Page 32 .. 800-933-2500 ICE MACHINE REPAIR & SANITIZING Ice Solutions 24 .................................................. 847-807-3385 Major Appliance Service ..................................... 708-447-4100 ICE MACHINES Apex Beverage Company ...................Page 04 .877-901-APEX ICE MACHINES-SALES-RENTAL OR LEASING Empire Cooler Service ........................Page 09 .. 312-733-3900 ICE-MAKING EQUIPMENT/REPAIR & SERVICE Mackay Heating & Mechanical............Page 38 .. 847-381-0448 ICE-SCULPTURE AAA Nadeau’s Ice Sculptures ............................. 708-366-3333 INSURANCE Jos Cacciatore & Company ................Page 31 .. 312-259-8200 Northern Underwriting Manager..........Page 39 .. 815-226-9353 Society Insurance ...............................Page 02 .. 888-576-2438 Caro Insurance Services..................................... 708-745-5031 Clermont Specialty Managers ............................. 800-504-7012 Concklin Insurance Agency................................. 630-268-1600 ISU Northwest Insurance Services ..................... 888-366-3467 The Horton Group ............................................... 312-917-8610

INSURANCE SERVICES

INSURANCE-INDUSTRIAL & COMMERCIAL

MEAT-WHOLESALE

Jos Cacciatore & Company ................Page 31 .. 312-264-6055

Devanco Foods ...................................Page 48 .. 847-228-7070

INSURANCE-RESTAURANT Heil & Kay Insurance Agency.............................. 847-258-5310 INTERIOR DESIGNERS Sarfatty Associates ..............................................847-920-1100 INTERNET ADVERTISING Food Industry News ............................................ 847-699-3300 ITALIAN BEEF

Greenridge Farms ...............................Page 02 .. 847-434-1803 Tallgrass Beef Company] ....................Page 16 .. 312-846-1361 Anichini Brothers ................................................. 312-644-8004 Purely Meat Company ........................................ 708-731-3180 R Whittingham & Son Meats ............................... 708-371-1650 MEATBALLS Authentic Brands.................................Page 29 .. 708-749-5430

Authentic Brands.................................Page 29 .. 708-749-5430

Bari Beef .............................................Page 25 .. 847-305-0056

MEATS-NATURAL

Devanco Foods ...................................Page 48 .. 847-228-7070

Greenridge Farms ...............................Page 02 .. 847-434-1803

Serrelli’s Foods ...................................Page 40 .877-385-BEEF

MEDICAL SUPPLIES

Fontanini ............................................................. 708-485-4800

Afﬁrmed Medical Service .................................... 847-322-9185

Grecian Delight Foods ........................................ 847-364-1010

MEDITERRANEAN FOODS

Red Hot Chicago................................................. 800-249-5226

Grecian Delight Foods ........................................ 847-364-1010

ITALIAN FOOD SPECIALTIES

MENUS-CUSTOM PRINTED

E Formella & Sons ..............................Page 32 .. 630-873-3208

Accurate Printing................................................. 708-824-0058

Natali Brand ........................................................ 847-668-6590

MICRO BEERS

ITALIAN SAUSAGE Devanco Foods ...................................Page 48 .. 847-228-7070

Chicago Beverage Systems................................ 773-826-4100 MILK

Anichini Brothers ................................................. 312-644-8004

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

Fontanini ............................................................. 708-485-4800

MYSTERY SHOPPING/HOSPITALITY SECURITY

JANITOR-SUPPLIES Ramar Supply Co................................Page 10 .. 708-233-0808 JAPANESE-FOOD PRODUCTS Kikkoman Sales USA ..........................Page 17 .. 630-954-1244 JUICERS-FRUIT & VEGETABLES Berkel Midwest.................................................... 800-921-9151 KID’S ACTIVITIES Wikkistix .............................................................. 800-869-4554 KITCHEN-EXHAUST SYSTEMS/CLEANING Enviromatic Corp of America ..............Page 27 .. 847-729-8000

Petritis Group Inc IL Lic 117001002 .................... 847-705-6619 NAME-PLATES & TAGS Classic Design Awards ....................................... 847-470-0855 NUTS Classic Snacks & Brainy Oats ............Page 11 .. 630-871-8090 OATMEAL-SINGLE SERVE Classic Snacks & Brainy Oats ............Page 11 .. 630-871-8090 OIL FILTRATION DEVICES Vito Fryﬁlter .........................................Page 21 .. 847-859-0398 OIL-FRYING

Averus ................................................................. 800-393-8287

Chef Mac Culinary Cooking Oils .........Page 25 .. 708-945-9150

Olympia Maintenance ......................................... 708-344-0344

OILS & FATS-COOKING

KNIFE-SHARPENING SERVICE

Columbus Vegetable Oils....................Page 05 .. 773-265-6500

Cozzini Inc .......................................................... 888-846-7785

Salad Oils International Corp .............................. 773-261-0500

Maestranzi Brothers ............................................ 708-867-7323

OILS & SHORTENING

LAW FIRMS Dregerlaw............................................................ 312-322-0955 LINEN SUPPLY & RENTAL SERVICE

Chef Mac Culinary Cooking Oils .........Page 25 .. 708-945-9150 Columbus Vegetable Oils....................Page 05 .. 773-265-6500 OILS & VINEGAR

Cosmopolitan Textile ........................................... 773-254-6100

Pastorelli Foods ...............................................800-SOS-AUCY

Mickey’s Linen .....................................................773-545-7211

OILS-COOKING/BULK

Valley Linen Supply............................................. 630-897-4474

Columbus Vegetable Oils....................Page 05 .. 773-265-6500

LIQUOR LIABILITY/AUTO/UMBRELLA

Salad Oils International Corp .............................. 773-261-0500

Northern Underwriting Manager..........Page 39 .. 815-226-9353

OLIVE OILS

LIQUOR LICENSE ASSISTANCE Daniel Rubinow License Law Group ................... 773-809-5409 LIQUOR-WHOLESALE

Columbus Vegetable Oils....................Page 05 .. 773-265-6500 Salad Oils international Corp .............................. 773-261-0500 ORGANIC FOODS

Peerless Liquors ................................................. 773-378-3908

Pastorelli Foods ...............................................800-SOS-AUCY

LOGISTICS COMPANIES

OVEN REPAIR & MAINTENANCE

Perishable Distribution Solutions ........................ 888-491-1641

Mackay Heating & Mechanical............Page 38 .. 847-381-0448

MANUFACTURERS REPRESENTATIVES

OVENS-SALES & SERVICE

Vicki Righeimer & Associates ............................. 847-899-8146

Cobblestone Ovens ............................................ 847-635-0172

MARINADES-FOR MEATS

PACKAGING

CRM North America ............................Page 09 .. 708-603-3475

Sunshine Supply Company.................Page 10 .. 773-927-2828

MARKETING-SERVICES

PACKAGING SPECIALISTS

Illinois Royalty ..................................................... 630-487-1485

Wertheimer Box Corporation ..............Page 03 .. 312-829-4545

MAYONNAISE

PAINTING & HANDYMAN SERVICES

Columbus Vegetable Oils....................Page 05 .. 773-265-6500

Schubert Painting................................................ 847-606-9660

MEAT PROCESSING EQUIP SALES & SERVICE

PANCAKE-BATTER & MIX

Berkel Midwest.................................................... 800-921-9151

Tec Foods Inc......................................Page 18 .. 773-638-5310

Northern Underwriting Manager..........Page 39 .. 815-226-9353

MEAT-SMOKED

PAPER-PRODUCTS

Clermont Specialty Managers ............................. 800-504-7012

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

Ramar Supply Co................................Page 10 .. 708-233-0808

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PARTY-FAVORS & SUPPLIES

REFRIGERATION SYSTEMS-INDUSTRIAL

SBA LOANS

TRUCK DEALERS

Ramar Supply Co................................Page 10 .. 708-233-0808

Zone Mechanical.................................Page 30 .. 708-388-1370

Ridgestone Bank................................................. 847-805-9520

Fox Ford & Lincoln ..............................Page 24 .. 773-687-7807

PASTA-FRESH AND FROZEN

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

PASTRIES-WHOLESALE

Gerhard’s European Desserts ............Page 29 .. 847-234-0023

PATTY MACHINES/FOOD FORMERS

Berkel Midwest.................................................... 800-921-9151

PAYROLL SERVICES

ADP..................................................................... 847-507-4210 Trinet ................................................................... 888-874-6388

PEST CONTROL/PEST ELIMINATION

Mc Cloud Services .............................................. 800-332-7805 Presto X Pest Control ......................................... 888-627-5772

PHONES-CELLULAR

Sprint Store by Air 1 Wiresless ...........Page 35 .. 630-514-9333

PICKLES & RELISH

Vienna Beef ........................................................ 773-278-7800

PITA BREAD

Grecian Delight Foods ........................................ 847-364-1010

PIZZA CRUST MIX

Via Pizzeria 1 2 3 ................................Page 39 .. 847-727-6200

PIZZA SAUCE SEASONINGS

Via Pizzeria 1 2 3 ................................Page 39 .. 847-727-6200

PIZZA SUPPLY DISTRIBUTORS

Anichini Brothers ................................................. 312-644-8004

PLAQUES

Classic Design Awards ....................................... 847-470-0855

PLUMBING SUPPLIES

Faucet Shoppe The ............................Page 09 .. 773-478-3890

POINT OF SALE SUPPLIES

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

POINT OF SALE SYSTEMS

Retail Control Solutions ...................................... 630-521-9900 Schmaus Cash Register & POS ......................... 847-675-6066

POKER MACHINES

Gold Rush Amusements .....................Page 12 .. 630-307-0500

POLISH SAUSAGE

Harczak Sausage Company ...............Page 04 .. 773-631-8400

POULTRY-FRESH

New S B L INC .................................................... 773-376-8280

PRESSURE WASHING

Olympia Maintenance ......................................... 708-344-0344

PRINTING-CUSTOM ITEMS

REFRIGERATION SYSTEMS-SUPERMARKET Zone Mechanical.................................Page 30 .. 708-388-1370 REFRIGERATION UNITS-MOBILE Kingtec Midwest ..................................Page 28 .. 708-597-2200 REFRIGERATION-EQUIP/COMMERCIAL Custom Cooler & Freezer ...................Page 08 .. 630-879-3131 REFRIGERATION-INSTALLATION & REPAIR Polar Refrigeration .............................................. 630-670-6890 REMODELING & NEW CONSTRUCTION Walter Daniels Construction ...............Page 40 .. 773-775-0170 RESTAURANT EQUIPMENT FSI/Foodservice Solutions .................................. 847-719-6088 Losurdo Inc ......................................................... 630-833-2828 RESTAURANT EQUIPMENT & SUPPLIES Boelter Foodservice Equip & Supply ..Page 19 .. 888-263-5837 Custom Cooler & Freezer ...................Page 08 .. 630-879-3131 Gatorchef.com ....................................Page 09 888-94G-ATOR Olympic Store Fixtures........................Page 24 .. 773-585-3755 Ramar Supply Co................................Page 10 .. 708-233-0808 Berkel Midwest.................................................... 800-921-9151 RESTAURANT EQUIPMENT REPAIR SERVICE CSI - Coker Service Inc ......................Page 19 .. 888-908-5600 Mackay Heating & Mechanical............Page 38 .. 847-381-0448 Berkel Midwest.................................................... 800-921-9151 Cobblestone Ovens ............................................ 847-635-0172 Major Appliance Service ..................................... 708-447-4100 RESTAURANT EQUIPMENT-NEW & USED Bob King Auctions ...............................Page 37 .. 847-363-2268 March Quality Used & New Equip.......Page 16 .. 800-210-5895 RESTAURANT REAL ESTATE SALES John Moauro/Realty Executives ..........................708-361-1150 Kudan Group Inc ................................................. 312-575-0480 Nick Dibrizzi/Coldwell Banker ............................. 708-562-9328 Pontarelli & Company ......................................... 847-778-3571 RESTAURANT-DESIGNERS A D E Foodservice Equipment .............................630-628-0811 Losurdo Inc ......................................................... 630-833-2828 Sarfatty Associates ..............................................847-920-1100 RESTAURANTS La Scarola Restaurant ........................................ 312-243-1740 Pita Inn Restaurants ............................................847-677-0211

Accurate Printing................................................. 708-824-0058

RESTROOM-SANITIZING & DEODORIZING

E Formella & Sons ..............................Page 32 .. 630-873-3208

SAFETY PRODUCTS-INDUSTRIAL

PRIVATE LABEL FOOD MANUFACTURERS

T F Processors....................................Page 38 .. 847-709-2600 Milano Baking Company ................................... 800-495-BUNS

PRODUCE DISTRIBUTORS

Premier Produce ................................................. 847-678-0780

PRODUCE-LOCALLY GROWN

Nichols Farm & Orchard ..................................... 815-236-1615

PUBLISHING

Reckitt Benckiser-Professional ........................... 800-560-6619 Mennon Rubber & Safety Products .................... 847-678-8250 SALAD-DRESSINGS & OILS Columbus Vegetable Oils....................Page 05 .. 773-265-6500 Tec Foods Inc......................................Page 18 .. 773-638-5310 SANITATION TRAINING Illinois Restaurant Association ............Page 37 .. 312-787-4000 Food Industry Training ........................................ 630-690-3818

Food Industry News ............................................ 847-699-3300

SATELLITE TV SYSTEMS

Chicago Booth ....................................Page 03 .. 773-378-8400

SAUSAGE

RE-UPHOLSTERY

REFRIGERATED TRAILER RENTAL/LEASING

Portable Cold Storage.........................Page 25 .. 800-535-2445

REFRIGERATION EQUIP SERVICE & REPAIR

CSI - Coker Service Inc ......................Page 19 .. 888-908-5600

Prime Time Sports .............................................. 847-637-3500 Anichini Brothers ................................................. 312-644-8004 Crawford Sausage .............................................. 773-277-3095 Red Hot Chicago................................................. 800-249-5226 Vienna Beef ........................................................ 773-278-7800

Mackay Heating & Mechanical............Page 38 .. 847-381-0448

SAUSAGE MAKING CLASSES

Mechanical 24 .....................................Page 37 .. 847-987-9738

CRM North America ............................Page 09 .. 708-603-3475

SCALES

Berkel Midwest.................................................... 800-921-9151

TRUCK GRAPHICS

SEAFOOD

American Graphics .............................Page 35 .. 888-774-6270

Fisherman’s Pride ...............................Page 07 ...800-543-2110

TRUCK-REFRIGERATED

SEASONINGS & SEASONING BLENDS

CRM North America ............................Page 09 .. 708-603-3475

SEATING

Waco Manufacturing ........................................... 312-733-0054

SEATING REPAIRS

Express Seating ..................................Page 24 .. 630-985-7797

SEWER(MAINT)-RODDING & JETTING

Tierra Environmental...........................Page 18 .. 888-551-1998

SHIPPING SERVICES

Perishable Distribution Solutions ........................ 888-491-1641

SHORTENING

Columbus Vegetable Oils....................Page 05 .. 773-265-6500

DCI Central .........................................Page 27 .. 800-468-7478 TRUCK-SALES & SERVICE DCI Central .........................................Page 27 .. 800-468-7478 Mercedes Benz of Chicago ................................. 312-628-4101 TRUCK-SALES NEW & USED D & S Truck Center .............................Page 20 .. 708-352-5551 M & K Truck Centers (Hino) ................Page 14 .. 708-793-5251 M & K Truck Centers (Isuzu) ...............Page 06 .. 708-793-5251 TRUCK-VEHICLE GPS TRACKING UNITS

SIGNAGE-INDOOR & OUTDOOR

Sprint Store by Air 1 Wireless .............Page 35 .. 630-514-9333

American Graphics .............................Page 16 .. 888-774-6270

TV SALES, SERVICE & INSTALLATION

SILVERWARE & DINNERWARE

Vicki Righeimer & Associates ............................. 847-899-8146

Prime Time Sports .............................................. 847-637-3500

SLICERS-SALES & SERVICE

UNIFORMS-ALL TYPES

Berkel Midwest.................................................... 800-921-9151

Valley Linen Supply............................................. 630-897-4474

Maestranzi Brothers ............................................ 708-867-7323

SNACK FOODS

Classic Snacks & Brainy Oats ............Page 11 .. 630-871-8090

UNIFORMS-CUSTOM PRINTED Maximum Business Solutions .............Page 06 .. 219-933-1809

SOCIAL MEDIA SERVICES

VEHICLE TRACKING DEVICES

Stick Out Social...................................Page 38 .. 312-655-9999

Sprint Store by Air 1 Wireless .............Page 35 .. 630-514-9333

SOFT SERVE-ICE CREAM/EQUIP & SUPPLIES

Kool Technologies ...............................Page 28 .. 630-483-2256

VENTILATING-SYTEMS CLEANING

SOFTWARE-FOODSERVICE

Enviromatic Corp of America ..............Page 27 .. 847-729-8000

Culinary Software Services ................................. 800-447-1466

Averus ................................................................. 800-393-8287

SOFTWARE-MEAT/SEAFOOD PRODUCTION

TopshelfDS..........................................Page 33 .. 770-883-7441

SOFTWARE-WHOLESALE DISTRIBUTION

TopshelfDS..........................................Page 33 .. 770-883-7441

SOUPS

Vienna Beef ........................................................ 773-278-7800

SPA

King Spa & Sauna............................................... 847-972-2540

Olympia Maintenance ......................................... 708-344-0344 VIDEO GAMING TERMINALS Gold Rush Amusements .....................Page 12 .. 630-307-0500 VODKA Torta Bianca ........................................Page 28 .. 312-233-2760 WALK IN COOLER, MOBILE, RENTAL/LEASING

SPICE BLENDS

Portable Cold Storage.........................Page 25 .. 800-535-2445

Famar Flavors .....................................Page 12 .. 708-926-2951

WALK-IN COOLER REPAIR & MAINTENANCE

STEAM CLEANING

Olympia Maintenance ......................................... 708-344-0344

Mackay Heating & Mechanical............Page 38 .. 847-381-0448

SUPERMARKET & DELI EQUIPMENT

Mechanical 24 .....................................Page 37 .. 847-987-9738

Leach Food Equipment Dist................Page 14 .. 815-712-7707

WALK-IN COOLERS AND FREEZERS

SUPERMARKET- EQUIPMENT/ NEW & USED

Berkel Midwest.................................................... 800-921-9151

T-SHIRTS-CUSTOM PRINTED

DLS Custom Embroidery .................................... 847-593-5957

TABLES-ALL TYPES

Chicago Booth ....................................Page 03 .. 773-378-8400 Waco Manufacturing ........................................... 312-733-0054

Custom Cooler & Freezer ...................Page 08 .. 630-879-3131 WEBSITE DESIGN Americaneagle.com ............................Page 47 .. 847-699-0300 WELDING & FABRICATING KOP Ind. Welding & Fabrication .........Page 04 .. 630-930-9516

TAMALES

WHIPPED CREAM

Supreme Frozen Products .................................. 773-622-3777

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

TEA-GREEN

Dewdrop Tea ....................................................... 630-335-7806

TEXT MESSAGING PROGRAMS

Illinois Royalty ..................................................... 630-487-1485

TOMATO PRODUCTS

Experfood US...................................................... 847-890-9948 Pastorelli Foods ...............................................800-SOS-AUCY

WINE PRODUCERS Ste. Michelle Wine Estates ................................. 630-302-5596 WORKERS COMP INSURANCE Northern Underwriting Manager..........Page 39 .. 815-226-9353 Trinet ................................................................... 888-874-6388

REFRIGERATION SERVICE

SAUSAGE PRODUCTS

TRADE PUBLICATIONS

YOGURT & SOFT SERVE EQUIPMENT

Zone Mechanical.................................Page 30 .. 708-388-1370

Greenridge Farms ...............................Page 02 .. 847-434-1803

Food Industry News ............................................ 847-699-3300

Kool Technologies ...............................Page 28 .. 630-483-2256

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Food Industry News® June 2016

CLASSIFIEDS

CLASSIFIEDS TO PLACE YOUR AD, PLEASE CALL: 847-699-3300

PONTARELLI ASSOCIATES Real Estate Services Restaurant Brokerage Division

Chicago’s Premier Hospitality Real Estate Brokers For additional listings, please visit our website. To list your Business or speak with a Broker, contact our of�ice today. Kudan Group twitter.com/RestaurantRE

Vince Ferraro

FAST FOOD: Freestanding. Seats 90. Stoplight corner. Oak Park. Biz, FF&E @ $110K FAMILY: NW Chicago. Stoplight corner. Pristine condition.

312.575.0480 www.kudangroup.com

RE PR DU IC CE E D!

FEATURED LISTINGS Evanston - Confidential #735 - Real Estate with Restaurant & Assets

Uniquel island parcel at very busy intersection. Land sale includes grill-type restaurant building with seating and all restaurant equipment. Loyal customer base. 9 parking spaces.

RE PR DU IC CE E D!

Size: 800 SF (Building) 1,600 SF (Lot) Price: $299,000

(Real Estate & Assets) Agent:

Rick

Forest Park - Restaurant, Building & Real Estate Development Opportunity Two-story pub/restaurant with large parking lot for sale or lease. Building sits on 18,750 SF Lot with a spacious outdoor patio. Assets included. Potential for further development.

RE PR DU IC CE E D!

YOU CONCEPT: Pub, Sports Bar, Upscale Casual will work. Fully equipped. Video Gaming. FF&E @ $125K TAVERN: Near Great America! Great lease! Great opportunity! Includes apartment, volleyball courts and picnic area. Financing! Biz, FF&E @ $149K LOCATION: Oakton & River, Des Plaines. Former restaurant. 13,200 sf lot / 2,600 sf building, liquor license available. REAL ESTATE @ $575K

Size: 8,750 SF (Building) Rental Rate: $15/SF (Net) Price: $949,900 Agent: Jerrod

CASUAL: Freestanding, brick building, seats 175, Parks 200. Afﬂuent NW suburb, just off I-90. Fully equipped T-Key. +/- 1 acre. REAL ESTATE @ $1.2M

Attention Investors: Tavern with an outdoor patio and a 2 bed/1 bath apartment. Located near a dense residential area with high vehicular traffic counts and great demographics.

MIXED USE: Heart of far NW Suburb “trophy building!”

Lakeview- 2913 N. Lincoln Ave. - Net Leased Real Estate Investment Size: 2,244 SF (Building) 2,575 SF (Lot) Price: $749,500 Agent: Scott

River Grove - 2300 River Rd. - Totu Cafe - Business and Real Estate Sale Mixed-use property located on three full lots. Fully-equipped restaurant/bar with steady clientele. Great lease of $6,000 per Month. Gaming machines generate additional income. Size: 3,950 SF (Building) 13,739 SF (Lot) Price: $599K (Total) $99K (Business Only) Agent: Adam

LI NE ST W IN G!

Est. 40 years! Biz, FF&E @ $125K

Rogers Park - 6636 N. Clark St. - Office/Retail for Lease

Great retail/office space on busy Clark St. All utilities separately metered and paid by tenant. Come find out why Redfin named Rogers Park the best neighborhood in Chicago! Size: 1,500 SF Rental Rate: $1,300/Mo. (Modified Gross) Agent: Adam

Chicago Northwest Suburbs - Business & Real Estate Sale Extremely well-built building on over two acres of land with turn-key operation. Multi-level venue including a roadhouse, diner, sports bar and music club.

Fully equipped restaurant/bar and 3 apartments. Priced to sell @ $500K

BROASTED CHICKEN: NW Chicago. Signalized corner.

Unique menu. Favorable lease. T-Key. Biz, FF&E @ $169K

ITALIAN: Near W burb. Features recipes of famous area chef. Seats 40. Visible end cap. Ample parking. Catering. Great lease. Biz, FF&E @ $59K

MORE LISTINGS AVAILABLE–CALL! SELLING? ALWAYS CONFIDENTIAL!

VinceF@realtychicago.com

CALL 847-778-3571

Size: 4,669 SF (Building) 87,323 SF (Land) Price: $1,480,000 (Real Estate & Bus.) Agent: Jarrett

MEMBER: CRBA

RECENT TRANSACTIONS Andersonville - 5101 N. Clark St.

Scott Reinish represented the purchaser of the 3,100 SF condo/restaurant at the corner of Clark & Carmen. The new owners have a concept in the works slated to open in late 2016.

REALPOUL REALTY “Commerce With Morality™”

2731 W. Touhy Ave. Chicago, Illinois 60645

Rogers Park - 6800 Sheridan Road - Now Rogers Pier Seafood

Residents of Rogers Park can anticipate a new Cajun seafood restaurant. Adam Salamon represented the seller of the former Philly’s Best.

THINKING OF BUYING OR SELLING? Please Call (773) 743-2100 or Email peterjp@realpoul.com

Peter J. Poulopoulos, MBA

Managing Real Estate Broker Licensed in: Illinois, Indiana, Wisconsin

Uptown - 1224 W. Wilson Ave. - Now Emerald City Coffee Jerrod Rosen and Juan Carlos Gomez negotiated the lease on behalf of ownership. Emerald City Coffee will open in the former Magnolia Cafe.

CLIENTS SEEKING LOCATIONS 3,000 to 5,000 SF 5,000 to 8,000 SF 2,000 to 3,000 SF

South to Jefferson Park, North to Andersonville, West to Logan Square Very qualified, well-financed restaurant seeking space with Black Iron & parking access for 10-15 cars. Prefer larger back of house & seating for approx. 30-75. Can be fully-equipped or not, Key Money OK, Second Generation Space OK. Contact: Jarrett

Chicago Suburbs

Restaurant with multiple locations seeking space in high traffic areas of Chicago suburbs. Open to existing infrastructure and new development opportunities. Contact: Jerrod

North Chicago Suburbs

Salata, a QSR salad concept and national chain with over 40 locations, is seeking multiple locations with large daytime population, high density, and an average household income of $75,000+ in the North Shore and North Chicago Suburbs. Contact: Brian Kudan Group, Inc. 566 W. Lake St. Suite 320 Chicago, IL 60661

MEMBER: CRBA

june 2016 41-48.indd 44

A BEAUTIFUL SUMMARY OF BUSINESSES FOR SALE

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

Free Standing - Same Owners 35 Years with Property $255K $75,000 Business Only - Successful and Profitable Fast Food with Drive Thru. $89,000 “One of a Kind” - Same Owner ~21 Years - 6 Days - Great Business $149,000 Free Standing - Corner - ~50% of F&E ~ 2 Years Old $169,000 Greek Yogurt, Raw Juices, Smoothies, Coffee & Tea! $175,000 Free Standing - Same Owners 35 Years Business only $75K $255,000 Fast Food-Free Standing Spotless- B: $120K B&P: $355K $355,000 Breakfast-Lunch / Fast Food 6am to 3pm $125,000 Lease office space within an office; Free Utilities Heat A/C Electric $1 With 6 Apartments! - Same Owner 40 Years - (Business $145,000) $595,000 Italian Restaurant with Outside Patio -Fine Reputation $345,000 2 Retail Stores Fully Occupied - A Good Investment Deal! $109,000 With Property - Plus Rental - Owner Retiring After 29 Years PENDING Restaurant - Bar - Pizza on 3.5 Acres Property - Reputable $2,250,000 Over $500K in Upgrades. Best Deal Ever! Business Only PENDING With Property - 1.3 Acres - 18,000 Sq. Ft. Strip Mall $995,000 Over 1 Acre Lot; About 7,000 Sq. Ft.; Property Only PENDING Outstanding Sports Bar and Grill with 5 Stores - A Truly Great Deal! $2,875,000

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

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

MEMBER: CRBA

5/12/16 8:48 AM

Food Industry News® June 2016

Page 45

CHICAGOLAND’S BEST LOCATIONS FOR SALE 24 HOUR VOICEMAIL

Email—nick.dibrizzi@cbexchange.com

Only From

NEW! CHICAGO NORTHWEST/ NORRIDGE AREA ON IRVING PARK ROAD

Family style bar-grill & pizzeria. Corner free standing mixed use 4,055 SF bldg. 1st floor-3,125 SF bar-grill, seats 100+/-, 30 ft. sit down bar. 2nd floor-4 bedroom apartment. Low Real Estate taxes. Parking for 30+/- cars-established for 20 years, owner retiring. Open from 4 pm to Midnight, potential for longer hours. Profitable business, 3 years Federal Income Tax returns available. Clean incidental liquor license & PPA license. Selling Real Estate & Business.

NEW! SOUTHWEST SUBURBS Hard corner, National Tenant Location

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

NEW! BLOOMINGDALE STRATFORD SQUARE MALL Turn-key, fully equipped fast food restaurant 1-2 year lease to start $2,500/month Call for more information

ORLAND PARK AREA 1,000 - 4,200

COOK CO. NW SUBURBS Pizzeria-Ristorante & More Includes Real Estate & Business. Est. since 1964. Real $$$$ maker, 4 year Federal Income Tax returns avail. Owner retiring. For R.E. & Business $899,000. It’s also a great development opp. for a national tenant. Highly confidential, must sign confidentiality agreement and have proof of funds. NORTHWEST SUBURBS-BLOOMINGDALE Turn-Key Brand New 6,500 SF Ristorante-Pizzeria or your own concept-seats 200 State of the art wood fire/gas brick pizza oven Full sit down bar-located inside Stratford Square Mall. Selling business, fixtures & equipment Leased at $6,500 per month gross.

WESTERN SUBURBS

117 W. St. Charles Road, Villa Park, Il. Turn-key closed restaurant drive-in.1,663 +/- SF fast food restaurant building seats 64. Lot size: 80’x125’ or 10,000 SF, parks 20 cars. Completely remodeled in 2010.Trafﬁc count 26,400 per day. Real Estate taxes: $9,479; Zoning: C2. For Sale: $359,000; owner ﬁnancing available with 40% down. For Lease: $16 per SF or $2,200 per month NNN

NEW! EVANSTON NEAR NORTHWESTERN UNIVERSITY

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

NORTHWEST SUBURBS-LAKE COUNTY

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

FREE STANDING BUILDING

With Drive-Thru Available in Cook, DuPage & Kane County. Call for more information.

CHICAGO WEST LOOP

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

NORTHWEST SUBURBS BLOOMINGDALE ON LAKE STREET

Turn-Key Restaurant-Bar-Banquets 7,000 SF on 2 acres of land. Tenants nearbyWalgreen’s, Portillo’s Hot Dogs, Dunkin Donuts, Starbucks, McDonald’s, etc. National Tenant Location. Great development opportunity. Call for more info.

WESTERN SUBURBS - NAPERVILLE One Story Free Standing, Turn-Key 4,600 +/- SF Full service restaurant-bar. Large dining areas, full service sit down bar. 2 large kitchens & prep area with walk in coolers & freezers Sits on 37,000 +/- lot, Seats 200, Parks 60+/North of I-88 west of Route 59 on Ogden Avenue. Selling Real Estate, FFE, Call for more information.

NEW! CHICAGO, SW, ARCHER & HARLEM

Bar with clean Tavern license. Includes Real Estate and Business. Chicago, SW, Archer Avenue & Harlem Avenue. Call for more information.

MEMBER: CRBA

Retail Space Available-Hot Location Located in famous strip center Ready for restaurant development Mediterranean, Fried Chicken, Fast Food, Pizzeria, Chinese, etc. For Lease only $16.50 per SF gross. Very Negotiable. NEW! NORTHWEST SUBURBS DEERFIELD ON LAKE COOK ROAD Class A turn key 5,000 SF restaurant–bar– banquet concept Ready for any bar-dining concept. Rent $12,000 per month. Selling Business Only.

Nick Di Brizzi 888-317-7721

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

Tavern with Real Estate Corp. lic. with 4am and public place of amusement licence. Total of 11 units in 3 adj. buildings. 7000 N. Clark area, Rogers Park. Property is 100x100. All brick. Has driveway and 3 car garage. Tavern is 1,200 sq ft. $1,035,000 •••••••••••••••••••••••••••••

10,400 sq. ft. warehouse 5 pkg. spaces. 4131-33 N. Rockwell, Chicago Heavy duty electric. 600 amp service - 3-phase. Beautiful area / Residential 150 ft. to scenic Chicago River. $1,025,000 •••••••••••••••••••••••••••••

7 Unit Building 3121 N. Cicero. 4 apts. with tavern & food. Liquor license. Lot 50 x 125. Some ﬁnancing available. $795,000 Call Wesley at 773-671-1273

Shared Kitchen Facility

Spark Shared Kitchen, a 40,000 sq. ft, licensed in City of Chicago on South side. Shared facility has the following spaces available: • Fully equipped kitchen suites (400 to 3,000 sq. ft.) • Fully equipped bakery (2,600 sq. ft.) • Commissary/food production space (7,000 to 11,000 sq. ft.) with freezer (900 sq. ft.), cooler (1,700 sq. ft.), blast chiller, cooking suite, etc. Available immediately. Short and long term leases available. Contact: Richard Mott (312) 399-2084, rmmott@gmail.com

june 2016 41-48.indd 45

BUSINESS FOR SALE PROFITABLE PART TIME BUSINESS VENTURE

We produce and distribute Italian Cannoli Dessert items. We sell our products tered trademarks. Our up-and-running frozen and have One Pound Cannoli part time business presents tremendous Filling Containers and Cannoli Chip & growth opportunities for a motivated enDip Trays. Our items are wholesaled to trepreneur that has access to production upscale grocery stores. Our marketing capabilities as part of a local bakery or plans are in place including our regis- other licensed professional kitchen.

lou@grandmatoste.com 630-263-0088

FOR SALE – – – – NEW PRICE!

Delavan, WI lakeside bar for sale! This full-service club has established year-round business that takes advantage of large bar, private party room, DJ/dance ﬂoor/stage, covered beer garden and full kitchen. Truly turn-key establishment! Just one block from the Delavan boat launch w/ plenty of parking. Known on the comedy circuit and has hosts many headline comedians & acts. From summer boating to winter sports, this is a year-round hang-out. $499,000. Business, FF&E and real estate included. Contact Margaret Labus, d’aprile properties, 262-812-6123 or mlabus@daprileproperties.com

5/12/16 8:48 AM

BUSINESS OPPORTUNITIES

Page 46

CLASSIFIEDS

FORMER CHECKERS LOCATION

• Free standing building w/ drive thru in the Western burbs. Near stoplight intersection. 1,200 sq. ft. on approx 1/4 acre site. Low property taxes. Property only $389K.

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

NEW LISTINGS Freshens Smoothies, Yogurt and Rice Bowls • Lincolnwood Town Center • Sales $150k • Asking $49k Subway – Lincoln Park • Rent $3,500 • 2015 Weekly Net Sales $5,757 • Price: $99k

PIZZERIA

• Western burbs. Just listed—Iconic pizzeria. Sit down & carry-out. Stoplight location. Heavy trafﬁc. Parking for 80 cars. Est. over 25 yrs. Seats 75. Asking $199K. Call for details.

REST/BAR/BANQUETS

• Western burbs. High volume. 6-days a week operation. 7,000 + sq. ft. with very favorable lease. Sales exceed $2.5M ﬁrm. Asking $599K. Business only. Conﬁdential! Call for details.

Subway – Chicago N side • 2015 weekly Net Sales $8,511 • Rent $4,300 • Price $229k Hot Dog, Beef Pasta and More with Property • Whitewater, WI • Asking $379K Liquor Store – West Subs • 2015 Sales $715k • Rent $4,000 • Price $110k + Inv LISTINGS PRICE REDUCED

PANCAKE HOUSE

• Chicago location. 3,000 sq. ft. Seats 120. Long term, favorable lease Limited hours. Possible owner ﬁnancing. Asking $99,000 OBO.

MORE PANCAKE HOUSES

• This establishment has been serving its communities for 45 years. Free standing 4,700 sq ft with 175 seats. Parking for 80. Great viability and easy access. Has living quarters for Mix Use Status, low property taxes. Property & Business asking $499K OBO. Call for details. (CC) ----------------------------------------------------------• Pancake House—4,000 sq. ft. Seats 165. Asking $349,000 OBO (TP)

Thinking of Buying or Selling? Call John Moauro!

Italian Carry out and Catering business - Northshore • Sales $5-6k per week • Rent $1,500 • Asking $33,900 Moe’s Mexican Grill Franchise • NW Subs • 2015 Sales $762K • Rent $8,200 • Asking $99K Hot Dog and Beef Since 1996– NW Subs • 2015 Sales $430k • Rent $3,500 • Asking $139,900

Hot Dog, Beef & Gyros Since 1991– NW Subs • Daily Ave $675 • Open 5.5 Days till 4:30pm • Asking $40k

Wing Franchise – NW Sub • 2016 Weekly Sales $9k • Rent $2,700 • Asking $249k

Quick Serve – METRA STATION FOOD COURT • 2015 Net Sales $350k+ • Salads and Sandwich’s • Rent $4,600/mth • Asking $149k Independent Pizzeria Since 1975 – Far North Sub • Sales $25k per month • Rent $3,500 • Asking $59k Owner Financing FEATURED LISTINGS Steamed Bagel Sandwich Concept – Chicago Downtown • 2015 Net Sales $451k • 7am -3pm M-F S/S 9am-2pm • Rent $6k • Asking $182k

Gyros & Burgers w/ Drive Thru – N. Aurora • Rent $3,791 • Sales $950/day • Price: $45k

Sports Bar with Property and Gaming • Approx. 4,500 SQFT • 3 Acres on a lake • Gaming: Approx. 7k per month • Asking $1.15MM Halsted Street Deli Franchise (Suburbs) • 2015 Net Sales $395k • 5 days 7am-3pm • No Rent * No Utilities • Proﬁt $130k+ • Asking $375k Rest & Bar with Gaming – Prop available – Far NW Subs • Monthly Sales $24k • Business $110k – Owner ﬁnancing • Property $299k

FOOD INDUSTRY NEWS 2016 Ambassador

9999 West 143rd Street Orland Park, IL 60462

Broker/Appraiser Always Conﬁdential

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

june 2016 41-48.indd 46

CLASSIFIED RATES

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 4” x 10” ..................... $497 10” x 6” ..................... $662 FULL PAGE ....................call CALL PAULA: 847-699-3300 MAJOR CREDIT CARDS ACCEPTED!

Food Industry News® June 2016

GREEK FOOD SALES POSITION AVAILABLE

VICE PRESIDENT OF SALES

A critical leadership position that is in charge of aggressively planning, organizing and leading the sales efforts of Big City Gyros & Pita. Responsibilities:

• Expand the company’s presence into the Foodservice arena and penetrate market segments

• Maintenance of potential customer lists and sales forecasting for accounts and data • Facilitate successful new programs and sales initiatives for continuous improvement and pricing and marketing strategies

• Ensure customer satisfaction stays high by exceeding customers’ expectations and develops lasting relationships with existing customers and creates new relationships • The ability to represent the company at regional and national trade shows

• Secure appointments with potential clients to review their direction and needs Qualiﬁcations:

• 5 years Food Industry sales and managerial experience with college degree • Exceptional interpersonal, communication, presentation and relationship building abilities • A result driven, self-starter, highly motivated individual

• Proven track record of sales planning and organizational skills • Ability to work independently and travel

201-842-9774

jerrym@bigcitygyros.com

(All inquiries are kept strictly confidential)

BERWYN BAR & GRILL FOR SALE. Updated Turn-Key 2,200 sq. ft. High visibility. Video Gaming. Great Lease!

Contact Sean Glascott - @properties

773-551-7168 5/12/16 8:48 AM

Food Industry News® June 2016

BOOKSHELF

Dirty Little Secrets of Family Business (Greenleaf; $18.95, hardbound) updates the 2014 edition and comes clean with much-needed info on issues such as entitlement; letting employees (even family members) go when they just aren’t working out; compensation; including your kids in the business (when to bring them in, helping them move up, and prepping them to take over); shareholder agreements; selecting the next leader; deciding whether to keep the business or sell it; exit strategies for outgoing leaders; money matters; succession planning; communication; confl ict resolution; establishing an effective board; and transitioning to the next generation. Acknowledging that every family is unique and a cookie-cutter approach is not the answer, experienced family business consultant Henry Hutcheson presents a deeper look at the underlying mechanics of what makes a family business work. Bobby Flay’s Barbecue Addiction (Hardbound: $35.00; Kindle: $18.99) serves up tons of helpful information on the pros and cons of different cookers, fuels, woods, and grilling gear; how to light and tend a fi re; how to tell when your steaks are done; as well as Bobby’s top ten tips for the perfect cookout. With 150 recipes and 100 color photographs, it’s everything you need for a great backyard bash: pitchers of cold drinks, such as Sparkling Bourbon Lemonade, and platters of starters to share, like Grilled Shrimp Skewers with Cilantro-Mint Chutney, and inventive sides, including New Potato-Corn Chowder Salad.

june 2016 41-48.indd 47

Page 47

The Sting of Criticism

Most of the negative hazards of criticism can be circumvented by careful forethought, choice of comments, and manner of delivery. The critic who neglects any of these is one whom no one listens to, no one likes, and no one wants around. Accept criticism you know is fair and well intentioned; fight back if it is malicious or unjustified. No one should be allowed to dish it out unopposed when it is off base. When the Good Lord put us together, He gave most of us thin skins and then compounded this error by adding easily injured morale. So it has been down through the ages and so it will undoubtedly be down through all ages. –G. Ward

Coming March 2015 Coming January 2017

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

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AdSpace SpaceisisLimited, Limited,SoSoPlease PleaseCall CallNow: Now: Ad

Cary Miller,847/699-3300 847/699-3300 or Cary Miller, or847/602-9620 847/602-9620

Thefull full page page ads ads measure specifications. The measure3” 3”xx8”; 8”;Call Callfor forproduction production specifications. Deadline close close is available pages sellsell out.out. Deadline is 1/15/2015 9/15/2016ororwhen whenthe the available pages

Reserve Early Guaranteed Placement Reserve Early forfor Guaranteed Placement!

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