FOOD INDUSTRY NEWS
36 CELEBRATING
YEARS
JUNE 2018
FOOD
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JUNE 2018
STEFANI PRIME OPENS NEW LOCATION
CHICAGOLAND NEWS ....................................17 CLASSIFIEDS .........................................36-38 DINING WITH MS. X ...................................... 4 DIRECTORY ...........................................33-35 NATIONAL NEWS ......................................... 8 NUGGETS ................................................. 26 PEOPLE SELLING THE INDUSTRY...................... 28 TRAVEL: ROCKY MOUNTAINEER ...................... 41
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Just off the Edens expressway, Stefani Prime at 6755 N. Cicero, Lincolnwood, IL, is the latest concept by the Stefani Restaurant Group (Bar Cargo, MAD Social, Riva, Castaways and more). Stefani Prime is a collaborative effort between famed restaurateur Phil Stefani, his wife Karen), and their children Gina and Anthony Stefani. They are excited to bring Chicago-style dining to the northern suburbs and close to home. Stefani Prime is the ideal meeting place where the North Shore meets the city with guests enjoying a “city dining” experience without having to battle the downtown traffic and parking challenges. The menu at Stefani Prime will feature high quality prime steaks and seafood. Guests will also see some Italian signature dishes that first put Phil on the map in 1980 when he opened up his first restaurant, Stefani’s on Fullerton in Lincoln Park. These Italian staples will see a refresh under Executive Chef Nolan Narut
(David’s Burke’s Primehouse). In collaboration with the Stefani’s, he has created a menu with something for everyone. Guests will see a range from Filets, Lamb Chops, Seafood Towers, Dover Sole, Osso Buco, Seafood Cioppino, pasta served from a cheese wheel and some tableside dishes. Stefani Prime will start with dinner service seven days a week, with brunch service to follow in the future. Designer Mark Knauer wanted to capture the energetic vibe of the city with an inviting comfortable neighborhood feel. A spacious layout, open kitchen and large windows, ensure that Stefani Prime gives an open-air feeling. Seating includes large booths as well as two and four tops that can be combined for larger parties. The main dining room seats 90, dinein bar seats 80, private dining room seats 50, semi private dining room seats 30 and the patio seats 60.
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Food Industry News® June 2018
Page 3
Christ Panos
“Buy It By The Truck” FOOD SHOW
2018 June 5, 2018 10:00 a.m. to 3:00 p.m.
Please join us on June 5th! Christ Panos Foods and our suppliers will be making deals for all customers that attend this show. Panos will have hourly prizes for those in attendance.* All vendors in attendance will have allowances on most items that we stock from them, show up and get paid!
Show location: Venuti’s Banquets 2251 W. Lake Street Addison, Illinois 60101
All customers who purchase new products from Panos will receive new business allowance amounts.** Allowances will run from June 5th 2018 through August 3rd 2018. All allowance payouts will be made by August 31, 2018 via credit on your account.
– You must register at front desk to receive any allowances – *You must be in attendance at time of drawing to receive prize. ** New products is defined by not buying from Panos for 52 weeks prior to show.
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847-699-3300 Valerie Miller, President and Publisher Mark Braun, Associate Publisher Terry Minnich, Editor Cary Miller, Advertising/Vice President 847-699-3300 x12 Paula Mueller Classifieds/Office Manager Nick Panos, Corporate Counsel Davy Kusta Independent Advertising Consultant (708) 439-1155 Paul Fleishman Independent Advertising Consultant 312-671-9557 James Contis 1927-2013 Food Industry News Issue 6, June 2018 (ISSN #1082-4626) is published monthly, $49.95 for a three-year subscription, by Foodservice Publishing, 1440 Renaissance Drive, Suite 210, Park Ridge, IL 60068-1452. Periodical postage paid at Park Ridge, IL, and additional mailing offices. POSTMASTER: Send address changes to Food Industry News, 1440 Renaissance Drive, Suite 210, Park Ridge, IL 60068-1452. ___________________________
For advertising or editorial information, call (847) 699-3300 or online: www.foodindustrynews.com This publication cannot and does not assume the responsibility for validity of claims made for the products described herein. Copyright © 2018 Foodservice Publishing Co., Inc. WE SUPPORT: Illinois Restaurant Association National Restaurant Association American Culinary Federation Club Chefs Association of America Greater Chicago Club Managers Association of America
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receive inspiration (insight) from telling them what they’ve done wrong, and none of them will likely forget it. –Excerpted from The Servant as Leader by Robert K. Greenleaf
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Fighting Rejection
Where are you trying to get to so fast? Ask yourself: Will this make me better, happier, more successful?
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Food Industry News® June 2018
foodindustrynews.com
There will be debilitating times when everything, and everyone will dump on you. Worse, in an online social world, it could flip on you, leaving you either feeling isolated or criticized. Don’t let that pain win; it won’t last. Here are some immediate things to do right away to save yourself: Try to avoid self-criticism. Rejection damages our self-esteem, therefore the last thing you should do when you’ve been rejected is to damage it further by becoming self-critical. Tempting as it might be to go through a list of all your faults, shortcomings and mistakes – don’t. If you must analyze what you did wrong, do so quickly and with empathy toward yourself, not anger. Don’t take it personally. We often assume rejection is personal, when more often than not, it isn’t. Most rejections are due to issues such as fit, timing, and circumstance and not because of a crucial single flaw. If you want to feel better sooner, it is best to assume that the reason things didn’t work out was because of them, not you. Revive your self-esteem. Since your self-esteem has sustained an emotional wound, you need to treat it and help that wound heal. The best way to revive your selfesteem is to affirm aspects of yourself that you know are valuable. Make a list of qualities you know you have that someone else is likely to appreciate and focus on all you do have to offer. Remind yourself that you belong. As social animals, we have a need to feel valued and accepted by the various groups to which we belong. This feeling of belonging can become destabilized after a rejection. To recharge and reconnect to feelings of belonging, reach out to people who accept you and respect you, and remind yourself that you are loved.
DINING WITH
MS. X JUNE, 2018
ANDY’S CUSTARD 9507 S. Cicero Ave OAK LAWN, IL 708-499-1400. This white building with large glass windows stands out as you drive down Cicero Ave. Andy’s is known for their frozen custard. You can choose from a shake, malt, soda or just a regular cone. They offer sundaes and banana splits too. They also have something called a Concrete, which is what I tried. It was made with frozen custard and blended with raspberries. It was so smooth and creamy. They have a variety of flavors to choose from.
FRANK’S FRESH MARKET 470 Georgetown Square WOOD DALE, IL 630-521-0560. Here you will find all your everyday staples, but what makes them stand out is the variety of ethnic products they carry. This is a full service grocery store with a nice bakery offering fresh baked breads. In front of the bakery counter they have a few tables where you can sit. They have a large produce department, their meat selection is good and their prices are very reasonable. Take some time to browse the aisles; you might discover something new.
FRESH THYME FARMERS MARKET 36 Waukegan Rd. DEERFIELD, IL 847-948-8237. This store is laid out well with plenty of space to shop. The deli offers a good selection of prepared meals as well as a made to go sandwich section. They have barrels of bulk items including candy and nuts, making it easy for you to choose the amount of product you want. Beautiful bakery and butcher shop along with a huge selection of vitamins and health & beauty aids.
HEINEN’S GROCERY STORE 1020 Waukegan Rd. GLENVIEW, IL 847-657-9099. I would consider this an upscale grocery store. The store is absolutely gorgeous, offering the highest quality products along with a very professional staff to serve you. They have an olive oil bar, wine bar, an excellent selection of gourmet cheeses, along with an amazing selection of prepared foods. The salad bar is stellar, jam packed with so many choices; you can really load up here. In the front they have a space for you to sit and eat.
ROSIE’S DRIVE IN 10235 S. Cicero Ave. OAK LAWN, IL 708-636-7717. This is a fast food drive -in restaurant open late, offering all the basics; hot dogs, burgers, beef, chicken, gyros and tacos. You can eat inside too. I went through the drive- thru and ordered a steak hoagie with the works. That sandwich was really good. I also ordered an Italian beef and sausage combo, dipped with hot peppers and fries. They do a good job here!
SHORTY’S 123 Irving Park Rd. WOOD DALE, IL 630-694-9293. This is a small fast food restaurant with a drive thru. The menu is pretty big. They have something called a Maxwell Burger, so if you can’t decide between a Polish or Burger then you can get both on one sandwich. It is a burger topped with a sliced Polish on top of it, served on a hamburger bun with mustard and grilled onions. Plus, they have jumbo chicken wings that they sell by the piece. I ordered a couple of those flavored with hot sauce. Those wings were so meaty.
THE GUNDIS 2909 N. Clark CHICAGO, IL 773904-8120. The menu consists of Kurdish foods. The food here is amazing. There is an array of salads, beef, lamb and seafood dishes to choose from. Start your meal off with a glass of cucumber lemonade; it was so refreshing. Next, I recommend the grilled octopus and the Beef Shish which came with rice and salad. The flavors are incredible. On the dessert menu they have rice pudding, which you must try. It’s so creamy and they add a drizzle of apricot sauce on top.
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Food Industry News® June 2018
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Sourcing May Require Educating, Involving Patrons Local sourcing forces chefs to face tough decisions on supply chains, value and consumer preferences. Below are some of the pros and cons of the trend. It’s economically a win-win: People support restaurants that sustain farmers markets and some will pay higher prices to subsidize local jobs. Local food can be cheaper due to a lack of middlemen markups. It tastes fresher: Plastic-wrapped vegetables don’t taste as good as produce picked within 24 hours of purchase. It begs collaboration: Chefs and producers that collaborate rely less
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on big industries. They create menus based on year-round crop planting and harvesting, like a chef reserving an animal before it’s grown. It’s a lot of work: The effort and time it takes to source locally raises the difficulty level. Chefs buy items from multiple producers in different places (rather than a few big ones) and seasonal produce forces them to invent new menus. Finding great locallybased foods isn’t easy: Many chefs make a living off favorite dishes that require consistent use of specific ingredients. Since not every area can produce all ingredients,
local foods might not work. Consumers have been spoiled: Eaters are used to every food type being available year-round. They may not wait out seasonal produce and rescind their loyalty. If a chef wants to go local, he must embrace his position as a teacher of tastes and ingredient combinations to customers. He must market seasonal produce. And he must realize people will continue to pick based on taste, economic value, or aesthetic preferences. Then he can start making local food that people will love and want to come back to.
Springtime Menus Favor Locals, Kale
Food that is locally sourced integrates distribution and consumption on a small scale. These sourcing factors are divided by short location distance and ecology. Where corporate production involves a series of far-away producers and shippers, local food cuts the middlemen in favor of local producers no more than 100 miles away. Spinach, kale and arugula will take center stage on spring menus, showing up as entrees instead of sides and salads, according to menu research firm Technomic. Chefs are satisfying consumer demand for healthy, vegetarian dishes with offerings such as Mitch Prensky’s Swiss chard pie or chef Nicole Pederson’s black kale with smoked tofu, sweet potato, turmeric and coconut milk. – excerpts from nrn.com
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Food Industry News® June 2018
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Cut “Connected” Time... And Why
Sleep is Essential. Here’s the Bitter Truth
Alzheimer’s and cancer both have significant links to sleep insufficiency. In spring, when we lose one hour of sleep, there is an increase in heart attacks and car crashes. Sleep deprivation also increases the risk of anxiety and depression and strokes, it affects fertility, metabolism and immune systems, is linked to weight gain and diabetes and messes with our DNA. To combat the risks, make it a necessary habit to shoot for 8 hours of sleep. Hit the sack earlier; you’re not making up for lost time, you’re healing yourself in the present time.
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We now live in the age of documenting everything and striving for recognition with postings of photos and talking about personal vanities. It’s true that in 2018, more people spend hours a day, and many cumulative hours per day hawking their lives online. Can you break out of it? Yes. 1. Texts are emergency-use only. It’s wonderful that texts can reach us, but they are a continual distraction from the “now.” Until you silence the ringer, you’re a slave to it. 2. Choose to pick up a book. We often use social platforms for recognition; by finding a reason to engage (and discuss) our new finds, we become a source for sharing experiences, not flaunting them. 3. Open yourself up to new experiences other than social media. Watch a documentary. Choose to take pleasure in discovering a new coffee shop or walking down a never-traveled neighborhood.
Earn the Respect of Others Naturally
Do you ever wish you could stop people-pleasing and quietly start impressing others without so much trying? It’s a common problem for all of us, but some don’t try when it comes to getting kudos from others. What’s their secret? Simply, it takes three steps according to author Richard Templar: 1. Be good at what you do. Whether it’s at your place of employment, your commitment and responsibilities towards friends, or at the local club you help run, make sure that you are great at your job. That doesn’t only mean meeting your deadlines or hitting targets because, to do your job really well, you must also achieve your aims with calmness and grace, without fuss or making unreasonable demands of other people. Don’t just do your job well on paper – do it well in terms of your interactions with other people, too. 2. Know you are good at it. You won’t command respect if you keep asking for approval, recognition and confirmation, either verbally or in unspoken ways – you’ll look needy. 3. Do it with integrity. Always adhere to your values, even when it might be easier not to stick to them. Uphold what you believe in, in little ways and, if necessary, in bigger ways. Always treat other people with respect and decency, and stand up for them when they need your backup. ‘–Excerpted from “The Rules Of People” by Richard Templar
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Food Industry News® June 2018
What Do You Think You’re Doing? “What do you think you’re doing?” is one of the easiest questions to ask and most difficult to answer. If asking in anger, it becomes an accusation or a dig; if asked another way, it becomes an inquiry, and perhaps an honest look at someone’s work. It takes a good leader to know which one they are using... And why. Leaders are in the position to show the way for others, is that they are better than most at pointing the direction. A leader has a goal. It may be a goal arrived at by group consensus, or the leader, acting on inspiration, may simply have said, “Let’s do this.” But the leader always knows what it is and must clearly explain it for anyone who are unsure. By clearly stating and restating the goal the leader gives certainty and purpose to others who may have difficulty in achieving it for themselves or as a team member. The word “goal” is the big dream, the visionary concept, the ultimate win they really want to achieve. It is something presently out of reach; it is something to strive for, to move toward, or become. It has to be stated so that it excites your team’s imagination and challenges people to work for something they may never have done yet, but is something they can be proud of as they move toward it. An achievement starts with a goal, but not just any goal and not just anybody is good at stat-
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ing it. The manager, employer or team leader who states the goal must inspire trust, especially if it is a high risk or thing they are asking workers to reach for. Those who part of the team are asked to accept the risk along with the leader.
Leaders do not elicit trust unless the whole team has confidence in their values and competence (including judgment) and unless they have a sustaining strength that will support every team member’s pursuit of that end goal.
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how, and what it takes to get there. The very best leaders help their people to not only reach a business’ goals, but to reach inside to find the untapped best in everyone who tries.
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Food Industry News is pleased to sponsor FamilyFarmed’s Good Food Financing & Innovation Conference on June 19 in Chicago, a role we also played at the organization’s Good Food EXPO in March. FamilyFarmed is a leading nonprofit Good Food advocate. Its work centers on facilitating interactions among farmers, producers, buyers, retailers, investors and consumers to expand the fast-growing market for food produced locally and sustainably. The Financing & Innovation Conference has been an engine for the sector’s growth since its launch in 2009, and it spawned FamilyFarmed’s four-year-old Good Food Accelerator. Together, the Conference and Accelerator have generated more than $50 million in financing deals. The Conference on June 19 features a keynote by John Foraker, an industry pioneer who headed Annie’s Homegrown and is now CEO of organic baby food startup Once Upon a Farm. He will then engage in a “Fireside Chat” with Carlotta Mast of New Hope Network. After panels featuring industry experts, the Conference will present its first-ever competitive “Pitch Slam” and a Financing Fair, where selected businesses get to exhibit their products to investors, potential business partners and buyers. To learn more about the Conference, visit www. goodfoodfinancing.org. We hope to see you there.
Food Industry News® June 2018
National News The Ellsworth Cheese Curd Festival will be held Jun. 22-23, 2018 at Hwy 10, East End Park in Ellsworth, WI. You can expect to see lots of cheese curds, craft beers, local wines and hear some great music. Culinary superstars, Bobby Flay and Giada De Laurentis are back to mentor and judge ten culinary hopefuls for a shot at stardom in the new Season of Food Network Star, premiering June 10th, 2018 on Food Network. The 13th Annual Lake Michigan Summer Wine Festival is moving to Warren Dunes State Park for 2018. It will be held on June 16th. Summer Fest, the world’s largest music festival presented by American Family Insurance will be held in Milwaukee, Wisconsin from June 27-July 8th, 2018. Dinova, Inc., a business dining marketplace, announced the appointment of Alison Galik as President. In this role, Galik will be responsible for leading the day-to-day operations as well as executing the company’s strategic plan and future growth. Wal-Mart plans to expand its popular online grocery delivery option to more than 40 percent of U.S. households by the end of the year. The service, available today in six markets, will grow to serve more than 100 metro areas across the country. Vero Beach Wine + Film Festival
Stubb’s Bar-B-Q introduces Sweet Honey & Spice. Made Right Honey & rich spices combine to create a sweet warm flavor made with extra love & happiness.Busing tables at the original Lubbock restaurant for candy money and working in the kitchen under his uncle Moses, it’s easy to say that Stubb’s grandson, Rocky, has been around Bar-B-Q all his life. So it’s only natural that he’d be able to make an amazing sauce too. An homage to his grandpa, this sauce continues to spread Stubb’s “love & happiness” with a sweet, but not too sweet, sauce that both you and your family will love.
Vero Beach, FL, Hailed as the new “Summer Sundance,” the Vero Beach Wine + Film Festival makes its third annual debut on June 7-10, 2018, vbwff.com. Joy of Sake – June 15 in New York City 6:30 pm–9:30 pm at the Metropolitan Pavilion. The Aspen Food & Wine Classic — Join celebrity chefs, renowned winemakers, and epicurean insiders for a spectacular weekend, June 1517, 2018 at the FOOD & WINE Classic in Aspen. This premier culinary event consists of three incredible days of cooking demonstrations, wine tastings and panel discussions by worldclass chefs and wine experts.
5/15/18 9:22 AM
Food Industry News® June 2018
Master Chefs Corner
with Certified Master Chef Stephen James Miller When we set out on the exciting task of planning a new dish or menu, we should pause and give thought to what our objectives are. Sometimes our creative juices flow and we get caught up in our enthusiasm and miss key points. This can lead us to reduce a potentially good dish or menu to be a mediocre or not appeal to the majority of guests. Following is a list I have shared with students and colleagues. I hope it gives you food for thought (excuse the pun). Consider the following as tools that are at your disposal. You may not use them each and every time. Your consideration of their use will improve dish and menu plans. The written description of a dish should have immediate mass appeal. If the guest has to think if the accompaniments, flavors or ingredients are complementary, you’ve missed the mark. Do not repeat ingredients, shapes, colors, textures or flavors. Each element should appear visually fresh and satisfy all the senses. Ask yourself is this practical to produce? Do you have at your disposal the skill sets and resources to produce it in a cost effective manner? Are you catering to those who have special dietary needs i.e. vegetarians, gluten, sugar, salt free, vegans etc.? Does your dish or menu follow a theme, such as, seasonal, local, national, international or a food style such as fusion? Stay away from mixing themes. Do you want to promote sustainable, local and farm to table practices? Flavor profiles should progress throughout the meal. Don’t start with strong pungent flavors as they can interfere with the courses that follow. Consider the cooking method you are highlighting, generally braised dishes should be served with braised accompaniments, roasts with roasts etc. There are exceptions to this general rule. Each and every component of a meal is important. An equal amount of attention should be given to the vegetables and starch as to the protein. Consider nutritional balance – are there sufficient quantities of protein, starch, and vegetables? Is it a practical sized portion? How do the components balance with the overall meal? Do not repeat flavors such as savory, sharp, crisp, bitter, tart, smoky, spicy, and hot. Balance natural and manufactured shapes. Use the natural beauty and color of ingredients with shapes that you produce yourself, for example turned, julienned or baton cuts. Do not repeat textures such as soft, crisp, crunchy, chewy, coarse, and crumbly. The rationale is that we want to excite the diner with each component of a meal. The most difficult ingredient for a chef to master is discretion. Simple food served with a twist, perfectly seasoned, cooked to perfection served at the correct temperature, on the correct temperature plate will always satisfy the majority of guests. Happy cooking colleagues! Chef Stephen Miller has over 30 major National and international culinary awards plus major and Grand Prix awards, best in shows from the Culinary Olympics, world cup and other major European shows. In addition to many local and regional awards he has also been a National and international culinary judge for many years, and coached The United States Army Culinary Arts Team (USACAT) to win the Olympics and world cup.
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FATHER’S DAY: JUNE 18
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Food Truck Laws Lax in Louisville
The city of Louisville, Ky., has repealed a sevenyear-old law prohibiting food trucks from operating within 150 feet of traditional restaurants. About 120 food truck owners are licensed to operate in the city, according to the health department. – Adapted from USA Today
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Plant-Based, Deli Safety Tips Steritech, a leader in food safety and service excelOn-Trend lence assessments for a range of industries, including Products grocery, hospitality, restaurants, and convenience reWe’ve all seen the news, consumers want healthier foods. One easy way to give consumers and foodservice customers what they want is by offering products from Chicago based Miracle Foods. These easy to use products are vegan, nonGMO, vegetarian, organic and estrogen free smart soy. These items may be served as is, or easily integrate as a meat substitute into all types of recipes. The product may be sautéed, baked, or fried. Miracle’s line of frozen products for foodservice includes Chicken Wingz, Fish Nuggets, Chicken Nuggets, Popcorn Chicken and Hamm Cutz. Products are also packaged for retail sale and are sold to supermarket chains.
Two Brothers Offer Spirits Millennials Boost Tea Sales Longtime craft beer-maker Two Brothers Brewing of Aurora, Ill., is entering the spirits business. The company’s offerings, honed by months of experiments, include vodka, citrus vodka, coffee liqueur, gin and an amaro aged in beer barrels. – Adapted from Chicago Tribune
Sales of tea in the US are growing between 3% and 5% a year, according to data from the Tea Association of the USA. “Millennials are the first generation of Americans having equal preference for tea and coffee,” said Simon Cheng of Pique Tea. – Adapted from FoodNavigator
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leased their Top 10 Food Safety issues for deli—listed below: n Non-food contact surfaces clean – This includes gaskets, handles, shelves, tracks of deli display cases, etc. n Cold holding – Meats and cheeses, prepared salads not held at proper temperatures n General facility cleanliness – Floors, walls and ceilings n Food contact surfaces clean – This includes things such as slicers, tomato dicer, lemon wedger n Non-food contact surfaces condition - This would be the actual condition of gaskets, handles, shelves, etc. If they are damaged in any way, they would be difficult to clean and therefore, may harbor pathogens, etc. n Clean food contact surface storage – Salad bar, grab and go utensils and containers, etc. n Date-marking – Blocks of cheese, meat that they are going to be using for customers – so that they know what dates the package are opened; bulk foods – when container was opened. n Handwash facilities: stocked – Either handwash facilities don’t have hot water, soap, paper towels, etc. in this case, it may be a case of all of the materials are kept in a common area not close by and during busy times, the staff forgets to restock, so advising them to have materials for restocking within reasonable reach n Storage off floor – Containers of food often stored on floor because it’s easy. n Food contact surfaces: condition – Blades damaged, etc. This could make them difficult to clean and eliminate pathogens. – Adapted from www.steritech.com
Take These Steps Toward a Safer Workplace
A safe environment is essential for a productive workplace. Employees should neither be afraid of getting hurt at work nor fear being punished if they are hurt. Here are some ways to prevent such fears and to show your concern for your staff’s well-being. l Hold regular safety meetings to emphasize the importance of safety and to reinforce safe behaviors. Discuss everything from ergonomics and parking lot safety to operating machinery and driving company cars. l Make sure any safety equipment required for a job, such as goggles or wrist braces, is on site and being used. l Don’t overwork your employees. Fatigue makes people more prone to accidents. l If someone is injured on the job, review the guidelines and consider instituting new ones to prevent a similar accident from happening again. l Encourage staff members to suggest safety improvements. Create a suggestion program just for this purpose.
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Food Industry News® June 2018
FATHER’S DAY: JUNE 18
Angelo Caputo’s Fresh Markets 60th Anniversary
Angelo Caputo’s Fresh Markets, family owned and operated since 1958, is proud to be celebrating 60 years of bringing the freshest foods to its customers. What started as an Italian immigrant looking to live out the American Dream has flourished into seven stores throughout the Chicagoland area. Caputo’s offers its customers a diverse assortment of international, traditional, healthy, and organic foods of the highest quality. Angelo Caputo’s Fresh Markets, began operations in 1958 when Angelo Caputo, the company’s founder, was working in his 3125 sq. ft. storefront in the quaint Chicago suburb of Elmwood Park, Il. He faced many challenges and adversities, but with hard work, determination, and enormous sacrifice, he was able to fulfill his dreams! Each day began with trips to the Chicago’s South Water Market and, during peak seasons, early morning drives to Michigan,Indiana, and other local farms for fresh produce that would be on his shelves that same day-- a ritual that very much exists and continues today!
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His days were long and demanding, but he could always count on the support of his family, especially the love of his life, his wife, Romana. She was his pillar of strength and support. Angelo continued to expand and created the company’s private label. In naming the private label, he was compelled to honor his incredible wife and the name “La Bella Romana,” which translates to the beautiful Romana, was born. Sadly, Romana passed away in 2004 after a battle with cancer, but her legacy and influence remains. The La Bella Romana brand is thriving and continually expanding. Romana was an outstanding cook, so she is honored in that way as well. The La Bella Romana Bakery and Cucina, featuring many of Romana’s own recipes, creates delicious food, pastries, cookies, and so much more daily. They are all made from scratch, the old world way. Since that original location on Harlem and Wrightwood, the Angelo Caputo legacy continues. The business is currently run with Angelo’s continued guidance and with the passion, dedication and vision of daughter, Antonella Caputo Presta, and son-in- law, Robertino Presta. Robertino, Antonella, and their children-- who are very much active in the
day to day operations-strive to maintain the standards and expectations established by Angelo himself. The consumer base has since increased, leading to the now seven locations, that proudly house environmentally sustainable, state of the art facilities that help to provide even greater extended amenities. They continue to offer a huge array of fresh fruits and vegetables sourced from every part of the world, for many ethnicities and cultures. They offer in house fresh juices, famous homemade rope sausage, international deli meats and cheeses, fresh meats and poultry, and an array of fresh seafood, not to mention the made from scratch bakery specialties. Their aisles are full of endless varieties of everything the consumer needs. They also feature hot and cold prepared meals-- ranging from culinary chef inspired meals to traditional family recipes. Some of the locations feature pizza stations, gelato, espresso, and even a bar area to enjoy a glass of wine or beer with family and friends while enjoying a meal before or after the shopping experience. The Angelo Caputo Family would like to say thank you to all their loyal customers, employees, and vendors for a successful 60 years and counting!
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India Emerges as Bottled Water Tycoon The US remains the biggest market for bottled water in the world, but emerging markets such as India are growing swiftly, Mintel data indicate. “Recognizing that India’s population is among the largest in the world, it remains a sleeping giant in the global market,” said Mintel’s Alex Beckett. – Adapted from BeverageDaily
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Tips for Having a Successful Remodeling Project by Cary Miller Before you embark on your next restaurant remodeling project here are some considerations. According to top suppliers, they find their very best customers and prospects are prepared with the following: 1. If you know what you want, you may not need a designer, which can result in working directly with the contractor and saving you money. l The customer will either take the contractor to a place that he would like to emulate or show him pictures similar to what they would like the space to look like. l Now you would ask the contractor for a proposal with a quotation and list of the furnishings and materials and labor. l As you get to know your contractor, be careful, as there are many unscrupulous scammers. It’s best to consider industry specialists because of the complexity and advertised companies who have a vested interest in building their brand and their reputation publicly because they don’t hide and they are safe choices. 2. If the customer does not know what they want they will have spoken with a designer to help them iron out their vision. The designer will specify the materials, colors, furnishings etc. 3. After the designer chooses the materials they can then put it out to bid and also talk with contractors to see how much it would be for the interior remodeling.
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US consumers spend about $218 billion annually on food that ends up in the landfill, according to ReFED, and a growing number of companies are pioneering new methods for giving food waste new life. Misfit Juicery and Ugly Juice turn misshapen fruits and vegetables into juice, and Forager Project and ReGrained use the pulp and grain left from juice pressing and beer brewing to make snack foods. – Adapted from SmartBrief Food & Beverage
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series in New York City. Diners read from a script while Jung served up coinciding courses, such as a Rooftop Sauce inspired by her mother’s chili sauce that she made on the rooftop of their apartment in South Korea, where she grew up before traveling to the US to attend the Culinary Institute of America. – Adapted from CBS News
Grocers Share Their Industry Predictions
With an increasingly competitive grocery landscape and uncertainty about the future of the industry, retail CEOs are sharing their current concerns and thoughts on where supermarkets are headed. Jewel-Osco President Doug Cygan worries about finding and retaining enough good team members to handle growth, while Kings Food Markets CEO Judy Spires believes “many traditional retailers will be forced to deal with their excess supply of retail space.” – Adapted from Progressive Grocer
Stevia, Aspartame Used in More Than Half of Last Year’s Launches Mintel data indicate that stevia was used in 28% of product launches last year, with a 16% increase in usage in products marketed to children ages 5-12. Aspartame was used in 25% of new products in 2017. – Adapted from FoodNavigator
Online Grocery Sales Predictions A recent Forrester Research report predicts that global online grocery sales will reach $334 billion by 2023, up from $150 billion last year. Online grocery sales in South Korea, the UK, China and Australia are entering the mature phase, while retailers’ aggressive growth strategies are expected to encourage a deluge of online shopping in the US and Germany in the next five years. – Adapted from MediaPost Communications
Environmental Actions Matter in Loyalty to Brands A Carton Council of America survey indicates that 61% of Americans always recycle their food-and-beverage cartons, while 56% look at a brand’s dedication to environmental causes as a factor in brand loyalty. – Adapted from packworld.com
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Food Industry News® June 2018
Refrigerated Soups Gain Ground
Panera surpassed $100 million in sales last year for its refrigerated soups sold in groceries, showing that the category has growing power, Maggie McGrath writes. Refrigerated soups, pleasing consumers who seek fresher alternatives, are showing stronger sales growth than the canned soup category as a whole, she notes. – Adapted from Forbes
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Taste is still paramount when millennials choose a snack, but they also want a cleaner list of ingredients in what they pick, Karen Buch writes. Children continue to drive snack demand, but millennial moms will pay $1.53 more for snacks with ingredients they consider healthier, according to customer data. – Adapted from Progressive Grocer
Nexis LED Candles by Hollowick The ultimate goal for any LED candle should be mimicking a real candle flame, not gimmicky movements and flashy bulbs. A real candle flame creates a natural, elegant ambiance that blends with the moment. Nexis® LED Candles by Hollowick®, Inc. accomplish this and take it a big step further. Nexis candles offer spot-on, authentic candle flame color and a subtle, soothing flicker, but Nexis also tackles operator “ease of use”. Paramount to simplifying the user experience: an ergonomically transportable charging tray and auto-on, water resistant candles. Here are just a few of the many system features: commercial foodservice durability, certified environmental standards compliance, last known candle setting program, highlight mode, quick release magnetic power cord and a major cool factor. Set your ambiance with Nexis and see for yourself why Nexis is being called the most innovative, realistic, easy-to-use LED system in the universe. Represented in Illinois by Gibbs and Associates.
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PepsiCo’s Virginia Facilty Bottling Group, which produces and distributes beverages for PepsiCo, will set up shop in a 220,000-square-foot distribution facility in Chesterfield County, Va. Construction on the plant is expected to be completed by the end of the year. – Adapted from WTVR-TV
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“Jos. Cacciatore & Co. has insured my restaurant for twenty years. They know my business and they know me. Every year they start fresh, exploring different insurance companies to provide the lowest rate with maximum coverage. They’re a five star operation and I wouldn’t open my doors without them!” —Germain Roignant Founder of LaCreperie Chicago
The Top 3 Things You Might Not Know About Video Gaming In Illinois 1. All Terminal Operators are not the same. To add video gaming terminals to your establishment in Illinois, you must contract with a Terminal Operator who is licensed to provide terminals to establishments. While there is a State-mandated revenue share all Terminal Operators must follow, Terminal Operators are not a one size fits all. We spoke with operator, Illinois Gaming Systems (IGS), who explained the services and support offered vary by operator. For example, advanced technical support, utilizing an armored car and cash handling company, dedicated account assistance and advertising support are things IGS offers, but others may not. 2. Receive advertising and marketing support to increase gaming and restaurant revenues. Terminal Operators are permitted by the Illinois Gaming Board to participate in co-op advertising programs wherein they contribute to 50% of the cost. While the advertising must follow certain compliance guidelines, it can also promote an establishment’s food and beverage business. IGS explained that they offer full-service, tailored advertising and marketing services similar to that of an advertising agency at no additional cost to their clients! 3. Municipalities continue to “opt in” to permit video gaming. If the municipality your establishment is in does not currently permit gaming, that does not mean they might not “opt in” to video gaming in the future. Each year numerous municipalities asses the benefits of video gaming and choose to permit it. IGS notes that you can still sign with a Terminal Operator even though your establishment’s municipality has currently opted out of video gaming. This way, you are prepared and ready if/once your municipality permits video gaming.
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Food Industry News® June 2018
Page 17
Local News Ribfest Chicago—At 4000 N Lincoln Ave, Chicago, IL. Starts Friday, June 08, and goes until June 10, from at 10:00 pm. 50,000 Fans, 50,000 Pounds of BBQ, 25 hours of hot, original music! Summer Fun Fest, Clarendon Hills —June 14 - 17. Free nightly entertainment featuring tribute bands, carnival midway, food court and beer garden, car show, craft and vendor show, parade, city-wide garage sale, farmers market, fireworks, and free childrens activities. The 19th Annual WingFest produced by Lodge Management Group took place on Sunday, May 6 at UIC Pavilion. The winner of the 2018 Best of the Fest was Bounce Sporting Club. Country Lake Shake, a 3 day festival will be held at Huntington Bank Pavilion at Northerly Island in Chicago, IL June 2224, 2018. Lincoln Park Greek Fest will be held at St. George Orthodox Church, 2701 N. Sheffield in Chicago June 1-3, 2018. Old town Art Fair will be held June 9-10, 2018 in the Old Town Triangle Historic District with 250 juried fine artists, garden walk, music stage, food court and children’s corner. Swedish Days—Geneva’s midsummer festival will take place June 19-24, 2018. Enjoy fabulous food, carnival rides
june 2018 17-24.indd 17
The Chelsea Room, a stylish art and music driven lounge and bar is now open at 221 N. Clark St. in The Loop (enter through Early Society). Named after Chelsea, New York City’s art district, The Chelsea Room was inspired by the vibrant art scene of the 70s and 80s, paying homage to famous contemporary artists while giving a nod to today’s artists.
and live music in a festival that’s everything Swedish. The FitExpo Chicago — Sponsored by
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rants will be held at the Donald E. Stephens Convention
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in Rosemont, IL June 9-10. Uncork Illinois Wine Festival will take place in downtown Oak Park Saturday, June 16. Wine aficionados will have a unique opportunity to sample over 150 wines from more than 15 local wineries at Downtown Oak Park’s seventh annual Uncork Illinois event. Windy
City
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Car Safety Tips When You Travel When you’re on the road, you probably concentrate on driving safely: traffic signals, other cars, hazardous conditions, and the like. But do you watch for dangers posed by criminals and con artists? Don’t fall victim to a fake police officer, someone pretending to have suffered an accident, or a random mugger. Take these precautions: Be wary. If an unmarked car signals you to pull over, turn on your hazard lights and drive slowly to a well-lit or more populated area. Keep your doors locked and windows up and ask to see the officer’s badge and ID. A real police officer will understand your caution. Don’t get out of your car. If someone signals that there’s a problem with your car, thank the person with a wave. Don’t immediately stop and get out to check. Instead, keep driving until you get to the nearest gas station, rest area, or other safe location. Stay alert to your surroundings. Intersections and parking lots are prime areas for assaults and carjackings. Keep an eye on pedestrians and other vehicles nearby when waiting for the light to change. In parking lots, stick to well-lit, high-traffic locations where you’ll be visible at all times. Keep in touch. Keep your cell phone within easy reach in case you need to call for help.
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Does listening to music make you feel good? That’s your brain rewarding itself with dopamine – the same way it reacts to eating potato chips or falling in love. So put on your favorite tune, sing along (the deep breathing associated with singing has been shown to improve heart health). There are lots of reasons why eating in front of your computer is a bad idea. Research shows you tend to eat more, make less-healthy choices, miss out on lunchroom camaraderie and are more likely to hit a creative wall. In a recent study, workers who took a 30-minute lunchtime walk three times a week felt more enthusiastic – and less stressed – immediately after.
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1: To find out if a price is fair, compare the all-inclusive fee to the standard room rate without the package. Some resorts budget $150 a day per person or more for food and drinks under the all-inclusive deal. Ask yourself if you’ll really eat that much. 2: Resorts are rarely allinclusive. Depending on the destination and package, you might get nailed for airport transportation and WiFi access or have to pay for better menu items like steak or choice liquor. 3: Renovation plans aren’t usually mentioned in resorts’ marketing materials, so confirm it’s all done or risk dealing with noise and dust. 4: Beware of photo editing. Scrolling through the endless images of pristine beaches and plush rooms online, you’d be forgiven for thinking every resort offers five-star accommodations at one-star prices. Check sites like TripAdvisor for unretouched photos from real guests.
5: International corporations manage most all-inclusives, meaning they rarely benefit the host country economically. Find resorts with certification, which requires a commitment to economic and environmental responsibility. 6: When it comes to discounts for travelling at “offpeak” times, remember that there’s a reason why rates are much lower during, say, hurricane season. Insurance can cover the cost of a trip, but in cases where your vacation is simply rained out, you can forget about getting a refund. 7: Tip well, even if your package says gratuities are included. Resort employees usually depend on tips to make ends meet; unless the hotel forbids it, carry a roll of $1 American bills (budget roughly $150 per week) and hand them out to staff who keep you feeling pampered. 8: Keep food-borne illness from happening by avoiding drinks with ice cubes or lukewarm offerings that have been left out for hours
at buffets. Traveller’s diarrhea strikes one in four vacationers, so keep anti-diarrheal medication handy. 9: Like cruise ships, resorts can be a petri dish for germs. Outbreaks of hand, foot and mouth disease and legionnaires’ disease have made headlines recently. Check online information about the resort’s cleanliness. 10: Consider vacation health care medical coverage (Google them), which arranges doctor’s visits to your hotel room. Some resorts have physicians, but beware of overcharging. 11: Make sure you bring all necessities, especially sunscreen; prices at the hotel shop can be double or triple what you’d pay at home. 12: Avoid booking day excursions privately ahead of timee, and rely on the concierge’s local knowledge. 13: Luxury resorts and cheaper resorts often share the same beach. If you’re visiting for the sun and sand, you’ll find better value with the budget option.
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Chef Profile
Kerry Hieber Myrick’s Market/ Sheraton Chicago O’Hare Rosemont, Illinois Birthplace: Red Bank, NJ Current Position: Executive Chef First Foodservice Job: Bus girl at a Beacon Hill Country Club in Jersey Favorite Food: New York style pizza!! Awards/Honors: Sadly, none. Memorable Customers: Richard Simmons came into my restaurant when I worked in Philly. He was awesome and larger than life! It was an open kitchen and he ran back and forth in front of the line cheering for me and my cooks, super cool and funny guy. Worst Part of Job: Politics Most Humorous Kitchen Mishap: It’s probably too dirty to say... Favorite Food to prepare: Lately I love baking and making desserts. Whoopie pies, cakes, biscuits, different doughs with yeast or baking powders/ soda. Things that use a recipe and exact measurements used to be intimidating to me, but not so much anymore. What part of the job gives the most pleasure: Being able to create new recipes and see the outcome is always nice.
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If you couldn’t be a chef, what would you be and why: I can’t imagine doing anything else. Maybe I could pick a different venue though. Get a food truck and hit up the Phish tour cooking for my fellow hippies. Best advice you ever got was: Don’t be late and think before you speak. I’m chronically late for work and I tend to be very outspoken. So I still work on being on time and shutting my mouth. Where do you like to vacation: My husband and I take our kids to a vacation house in Michigan with a group of friends over labor day weekend and it’s just AWESOME. We all love to cook so each family takes turns with the meals and we go all out. My husband and I are the only chefs in the group, but man, these people can cook! It’s just a great time. We have a great circle of friends and the kids all get along which makes things even better. What do you enjoy most about FIN: The Chef Profiles! Other than family, who was your greatest culinary influence?: Lol!! I actually didn’t have a huge cooking influence from my family. My mom works full time as a teacher and tutors after school so she never had much time to cook. But one of my best friends growing up always had me over her house and her grandmother Nan made the most AMAZING food. Her pinwheel cookies and Irish Mist bars were incomparable.
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You can’t expect to sleep as well at 65 as you did at 20. You’ll sleep for a shorter time and less deeply. You’ll become more sensitive to interference, like stress or noise that wouldn’t have roused you when you were younger. As such, seniors can benefit from a brief siesta to briefly recharge your energy.
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Food Industry News® June 2018
Nicky’s Gyros Celebrates 32 Years
Celebrating 32 years in business, Nicky’s Gyros in Calumet City Illinois now goes through 18,000 pieces of pita bread (which are only used on gyros sandwiches and gyros plates) each month. They only use Olympia Gyros. Hosts Gus and Chris Kotsiovos have been welcoming patrons for 32 years and greet many by name. The restaurant is open daily until 2am and until midnight on Sundays. If you find yourself in Calumet City be sure to stop in and say “hello.”
Strawberry Gin Coming to Chicago Letherbee, an acclaimed Chicago craft distiller, will release a limited-edition strawberry gin this spring. Inspired by strawberry shortcake, the Vernal 2018 features vanilla beans, freeze-dried strawberries and eucalyptus. – Adapted from The Chicago Tribune
Picking the Wine First
Chef Charlie Palmer of the Aureole restaurants in Las Vegas and New York came to realize that for wine dinners or special pairings, it’s appropriate to pick the wine first and then set the menu that complements it. “You want to create a dinner or dish that really elevates those wines,” Palmer said.
Increasing Sales for Products on the Retail Shelf Work smarter, not harder; you either strain your back or focus your intelligence. — Ted Kord
– Adapted from Wine Spectator
The Optima brings an elevated music and dining experience to the Old Town neighborhood. The newly updated two-story space at 1252 N. Wells boasts a high-quality gourmet menu, premium hand-crafted drinks, and high caliber live entertainment. On the second floor, The Marquee,is set to be Chicago’s most coveted nightlife destination with private banquet seating complete with bottle service options as well as a late night menu available and some of the city’s hottest DJ’s. The Optima opened its doors to the public on April 30, 2018.
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In today’s competitive landscape, it is crucial to obtain brand and shelf awareness through leveraging cost effective marketing with different packaging methods. Studies have shown that over 50% of consumers make their buying decisions based off of product packaging. It has become increasingly important to have a corrugated vendor that has the design and production capabilities to help you achieve better sales results. The ability to utilize a corrugated vendor as an extension of your marketing department is imperative to increasing brand success. Your vendor should be developing creative designs to make your product stand out among the competition on the shelf. Stand Fast Packaging Products in Carol Stream, Il works with the food industry to help them achieve just that. Their custom ink kitchen, design lab and print capabilities are on the forefront in custom retail ready packaging. They have the ability to increase the products speed to market, while raising quality and innovation standards that help expand their customer’s market share. When choosing your vendor, look for the most advanced printing and design capabilities in order to captivate the consumer’s attention. This in turn will help you achieve better sales results for your company. For more information, visit standfastgroup.com.
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The gluten-free market continues to grow as food companies and restaurants expand their offerings to cater to consumers’ appetite for gluten-free foods. Glutenfree dishes appeared on just 9.4% of menus in 2013, compared with 1.8% in 2009, according to Datassential’s MenuTrends Database. In 2018, a surveyed 75 percent of restaurants are already offering organic products, 46 percent use local products, 93 percent offer light- and low-calorie options, and 65 percent have gluten-free items. Gluten-free sales amounted to about 2.79 billion U.S. dollars last year.
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Iced Coffee A Perfect Summer Starter
About 20% of consumers drink iced coffee, according to Mintel and the National Coffee Association. To make these products, like flavored coffee, dairy-based iced coffees and frappes, manufacturers are turning to cold-brew extracts. “For straight iced coffee beverage development, the use of cold brew extracts is a means of producing a more ‘drinkable’ product that expands the traditional consumer base,” said Scott Geringer, vice president of extracts and ingredients for S&D Coffee & Tea. – Adapted from BevIndustry.com
Follow your passion, be prepared to work hard and sacrifice, and above all, don’t let anyone limit your dreams. — Donovan Bailey
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Food Industry News® June 2018
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Are coworkers eating at their desks? Looking a litle flabbier lately? Of course. Eating in front of your computer is a bad idea. Research shows you tend to eatmore, make less-healthy choices, miss out on lunchroom camaraderie and are more likely to hit a creative wall. In a recent workplace study, workers who took a 30-minute lunchtime walk three times a week felt more enthusiastic – and less stressed – immediately after. Walking is the #1 gut-melter.
Established Chains, New Breakfast Concepts
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Find us and many of our incredible vendor partners at the 2018 Food Industry Trade Show in September! New Customers contact Sean Spotts at sean_spotts@liparifoods.com or (815) 519-9598
Remote Controls, Touch Screens Carry These University of Arizona germ expert Charles Gerba found that remote controls in hospital rooms, hotels and other places that people pass through harbored more germs than many other common items found there. Ditto for the supermarket checkout touch screen; self-checkout screens house nasty bacteria, including fecal.
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Breakfast has been getting some new ideas at these well-established franchises: Perkins Restaurant & Bakery, based in Memphis, introduced a California Avocado Benedict, right, at its approximately 375 locations. It’s made with two basted eggs, avocado, applewood smoked bacon, roasted tomatoes, pepper Jack cheese, hollandaise sauce and garlic seasoning atop an English Muffin. It’s served with hash browns and fruit for around $10.79 with three breakfast skillets at around $9.49-$9.99. The Everything Skillet has diced grilled ham, cremini mushrooms, green peppers, tomatoes, onions and American cheese with two eggs over homestyle seasoned potatoes. The Spinach & Mushroom Skillet has spinach, onions, cremini mushrooms and roasted tomatoes with egg whites over home-style seasoned potatoes. The Big Country Skillet has pork sausage, applewood smoked bacon, smoked ham, American cheese and cream gravy with two eggs over fried smashed tots. Lebanon, Tenn.-based Cracker Barrel Old Country Store launched three egg dishes at its roughly 640 locations. The Fried Chicken Benedict Bowl features fried chicken, two over-easy eggs, pimento cheese sauce and parsley on a split buttermilk biscuit, served with sweet pepper-red ski potato hash. Cracker Barrel’s Ham n’ Maple Bacon Bowl has maple pepper bacon, hickorysmoked country ham and sugar-cured ham tossed in maple onion jam with sweet pepper-red skin potato hash and two scrambled eggs, topped with shredded Colby cheese and served with buttermilk biscuits, butter and preserves. Cracker Barrel’s Sausage, Grit Cakes n’ Green Tomato Gravy Bowl has two deep-fried pimento cheese grit cakes and sweet pepper-red skin potato hash topped with sausage patties, two scrambled eggs and shredded Colby cheese all in green tomato gravy topped with parsley and served with buttermilk biscuits, butter and preserves. Canton, Mass.-based Dunkin’ Donuts added the Double Sausage Breakfast Sandwich as a permanent menu item at its nearly 9,000 domestic locations. It features a double portion of sausage
with egg and cheese on a toasted bagel, at a suggested price of $4.39. Dallas-based Bruegger’s Bagels has introduced the Sriracha Honey Sunrise, a sandwich available through early May at its approximately 270 locations that has a seasoned egg, peppered bacon, cheddar cheese and Sriracha honey cream cheese on a toasted everything bagel for $4.89. Einstein Bros. Bagels introduced new breakfast sandwiches at its 725 locations. The No Yolk, front right, had egg whites, turkey bacon, tomato, avocado and roasted tomato spread on an ancient grain “Thintastic bagel” — a third thinner than the Lakewood, Colo.based chain’s regular bagels. It was made with rolled oats, pumpkin seeds, flax seeds, wheat bran, sunflower seeds, chia seeds, quinoa, barley, millet and buckwheat, for $5.49. The Cheesy Wakin’ Bacon sandwich, rear left, with thick cut bacon, eggs and cheddar on a six-cheese bagel (mozzarella, provolone, cheddar, Parmesan, Romano and Asiago) was also priced at $5.49. Atlanta-based Chick-fil-A is offering the Frosted Sunrise at its more than 2,000 locations through June. It’s made with the chain’s Vanilla Icedream soft serve and Simply Orange orange juice, starting at $2.84. The chain had previously introduced Frosted Coffee and Frosted Lemonade.
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Food Giants Look to Fido for Growth
Food manufacturers are finding dogs (and cats) to be their best friends. When General Mills recently announced an $8 billion deal for Blue Buffalo Pet Products, maker of some of the top natural pet food brands in the U.S., it became the latest food giant to turn to four-legged consumers for growth. In 2017, Mars bought pet care provider VCA for $9 billion, after snapping up Procter & Gamble pet food brands like Iams in 2014 for $3 billion. It also followed J.M. Smucker, which bought Big Heart Pet Brands for $5.8 billion in 2015 in its largest deal ever. The reason for all this kibble capital investment? The $30.6 billion U.S. pet food market is expected to grow 2.3% a year over the next five years, according to Euromonitor, easily outpacing the 1% clip for packaged human food. And much of that growth will come from the premium side of the business as humans project their gourmet appetites onto Fido and Felix.
3 Ways To Make Employees Happy
1. PLAY FAIR: Employees care less about wage inequality than they do about fairness overall. Efforts to remove race and gender bias can yield big results. 2. TAKE IT EASY: Extra paid time off (e.g., parental leave and sabbaticals) actually boosts productivity rather than stunting it. 3. TALK IT OUT: Employees, especially women, are more likely to leave a company where they don’t feel they can talk to their boss.
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2018 James Beard Foundation Media Awards The James Beard Foundation, the culinary industry’s most prestigious recognition program, has announced the winners of the 2018 James Beard Media Awards. The Media Awards honor the nation’s top cookbook authors, culinary broadcast producers and hosts, and food industry journalists. Nominees and guests gathered at an exclusive celebration dinner, hosted by award-winning journalist Tamron Hall, on Friday, April 27, at Pier Sixty at Chelsea Piers in New York City. Highlights from this year’s list of winners include: Book of the Year: The Cooking Gene, Michael W. Twitty (Amistad) Cookbook Hall of Fame: Betty Fussell Broadcast Media Awards: Documentary: Barbecue; Director: Matthew Salleh; Producers: Daniel Joyce and Rose Tucker; Airs on: Netflix Outstanding Personality/Host: Pati Jinich, Pati’s Mexican Table; Airs on: WETA Washington; Distributed Nationally by American Public Television Podcast: The Sporkful, Host: Dan Pashman; Producers: Dan Pashman, Anne Noyes Saini, and Dan Charles; Airs on: Stitcher and iTunes Journalism Awards: Food Section: Roads & Kingdoms, Nathan Thorn-
burgh, Matt Goulding, Cara Parks, and the Roads & Kingdoms Team Craig Claiborne Distinguished Restaurant Review Award: Counter Intelligence: “The World’s Best Restaurant Opens a Pop-Up in Mexico”; “At Vespertine, Jonathan Gold Makes Contact with Otherworldly Cooking”; “Jonathan Gold Finds Delight in the Secretive Santa Monica Restaurant Dialogue” Jonathan Gold; Los Angeles Times MFK Fisher Distinguished Writing Award: “Who Owns Uncle Ben?”; Shane Mitchell; The Bitter Southerner Television Program, on Location Chef’s Table: Jeong Kwan Producers: David Gelb, Brian McGinn, and Andrew Fried; Airs on: Netflix Each of the Media Awards categories is overseen by a committee of volunteer industry professionals, who determine Awards policies and procedures. The Book Award judges (48 in total) include editors, authors, journalists, and culinary educators who have not published a food book during the current Awards year. The Broadcast Media Award judges (more than 50 in total) include producers, educators, editors, and print journalists. Journalism Award judges (more than 70 in total) include working editors, journalists, retired food and beverage editors and writers, and deans and professors of leading journalism colleges.
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Food Industry News® June 2018
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Middle Eastern Flavors Appeal to More on Menus
Chefs and restaurants are introducing consumers to more Mediterranean and Middle Eastern flavors with ingredients including tahini, sumac and the spice mix za’atar. Pomegranates are also proving popular, and chef Heidi Krahling of Insalata’s in San Anselmo, Calif., turns pomegranate molasses into a marinade for lamb skewers. - Adapted from Food Newsfeed
51%
of Americans are not actively contributing to an employer- sponsored 401 (k) plan. Source: Edward Jones survey of 1,017 adults / USA TODAY
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Obesity is a worldwide epidemic, and it’s only likely to get worse. A report by Renew Bariatrics suggests that approximately 775 million people around the world are obese. That’s 10.3 percent of the global population. An estimated 125 million are children and adolescents.
United States China India Brazil Mexico Russia Egypt Turkey Iran Nigeria
73,872,022 65,706,627 44,332,755 28,279,032 24,520,821 23,444,354 19,047,097 16,092,644 14,311,564 14,185,907
33.7 percent 6.9 percent 4.9 percent 20 percent 28.1 percent 24.1 percent 28.9 percent 29.5 percent 26.1 percent 11 percent
The report notes that obesity has skyrocketed among countries large and small in the past 30 years.
Who Got a Raise?
Managing Stress
Want to reduce your stress to a more manageable level? Try these tactics: n Reach out. Don’t let yourself grow isolated. Talk to your family and friends. Sharing your problems can help lower the burden on you. n Exercise regularly. Aerobic exercise that gets your blood pumping and makes you sweat a little can give you more energy and help you relax both your mind and your body. n Watch what you eat. Cut down on sugars and carbohydrates. Limit your intake of caffeine and alcohol. Eat more fruits, vegetables, and foods high in omega-3 fatty acids. n Get enough sleep. Get into a routine that provides you with a good eight hours of sleep every night. If you’re well rested, you’ll be able to absorb the slings and arrows that come at you all day.
McDonald’s HQ to Serve a Global Menu States,
Employment may be up in the United but that doesn’t mean salaries are. In a survey by Bankrate.com, 52 percent of respondents said they didn’t receive a raise in the past 12 months. Thirty percent did get a paycheck bump. Ten percent increased their pay by finding a new job, and 8 percent did both. Education and skills are key. Thirty-six percent of college graduates saw their salary rise, compared with 26 percent of employees with only a high school diploma. Making good money already seems to make a difference as well. Forty-three percent of employees earning $75,000 or more received pay increases, while only 17 percent of those making less than $30,000 did.
The McDonald’s restaurant in the chain’s new downtown Chicago headquarters will serve popular menu items from around the world including the McSpicy Chicken Sandwich that’s served in Hong Kong. Other items include the Mighty Angus Burger and Cheese & Bacon Loaded Fries, which originated in Canada and Australia, respectively. – Adapted from The Chicago Tribune
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Study Finds Millennials and Gen Z Use Technology to Enhance Dining A new study from Culinary Visions Panel’s Mindful Dining Initiative™ highlights younger consumers’ craving for human connection when dining out. In the study, 1,500 US consumers, 18 years and older, were surveyed about their attitudes towards ethics-based dining and how it impacts their food choices and purchasing decisions outside the home. The study found that despite their love for technology, younger consumers are using it not to replace human interaction but to enhance their social experiences when dining out. “With more and more restaurants and foodservice establishments turning to technology to solve labor shortage issues, it is important to understand the role of technology in consumers’ dining experiences. Our studies show younger adults, in particular, enjoy the social aspects of dining out,” says Sharon Olson, Executive Director of Culinary Visions Panel. “Today’s younger consumers grew up with technology and their facility with it allows them to use technology to make their lives more convenient,” she adds. Questions on consumer-facing technology were included for the first time since the project began in 2014. Paired with questions related to human interaction, the study provided a rich, complex picture of the needs and wants of younger consumers. Here are four takeaways that the study found on consumer attitudes towards technology and human interaction: Despite the fact that younger consumers like to use technology to make ordering quick and error-free, the study revealed that Millennials and Gen Z consumers are some of the most appreciative demographics when it comes to quality customer service and positive in-person interaction. 64% of those surveyed between the ages of 18-34 years said they would love to go to a restaurant where the server calls them by their name. In contrast, 58% of those surveyed between the ages of 35-54 and 54% of those aged 55 and older said the same thing. It seems the pervasiveness of technology has upped the need for quality interaction. As Millennials and Gen Z are some of the most engaged consumers of the digital world, a personal touch in dining experiences outside the home goes a long way.
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Forbes’ 25 Tactics Used by Bullies According to a 2010 survey conducted by the Workplace Bullying Institute, 35% of the American workforce (or 53.5 million people) has directly experienced bullying--or “repeated mistreatment by one or more employees that takes the form of verbal abuse, threats, intimidation, humiliation or sabotage of work performance”--while an additional 15% said they have witnessed bullying at work. Approximately 72% of those bullies are bosses. A lot of bullying by bosses go on in the workplace, added to the more years you work there, add up to a greater chance you have of personally encountering it. n Accusing someone of “errors” not actually made. n Staring, glaring, being nonverbally intimidating and clearly showing hostility. n Discounting the person’s thoughts or feelings (“oh, that’s silly”) in meetings. n Using the “silent treat-
ment” to “ice out” and separate from others. n Exhibiting presumably uncontrollable mood swings in front of the group. n Making up own rules on the fly that even she/he does not follow. n Disregarding satisfactory or exemplary quality of completed work despite evidence. n Harshly and constantly criticizing having a different ‘standard’ for the target. n Starting, or failing to stop, destructive rumors or gossip about the person. n Encouraging people to turn against the person being tormented. n Singling out and isolating one person from co-workers, either socially or physically. n Publicly displaying “gross,” undignified, but not illegal, behavior. n Yelling, screaming, and throwing tantrums in front of others to humiliate a person. n Stealing credit for work done by others. n Abusing the evaluation process by lying about the person’s performance.
n Rebelling for failing to follow arbitrary commands. n Using confidential information about a person to humiliate privately or publicly. n Retaliating against the person after a complaint was filed. n Making verbal put-downs/ insults based on gender, race, accent or language, disability. n Assigning undesirable work as punishment. n Making undoable demands– workload, deadlines, duties — for person singled out. n Launching a baseless campaign to oust the person. n Encouraging the person to quit or transfer rather than to face more mistreatment. n Sabotaging the person’s contribution to a team goal and reward. n Ensuring failure of person’s project by not performing required tasks: signoffs, taking calls, working with collaborators.
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Food Industry News® June 2018
Nuggets
The Counter: Restaurant Industry Scorecard rebuilding trust following its food safety issues, there is optimism for the company’s direction under new CEO Brian Niccol, Taco Bell’s former chief. On the other hand, Taco Cabana (-7.3 percent) and Pollo Tropical (-6.5 percent) were not able to secure such a turnaround, reporting deeper declines in 2017 vs. 2016.
RESTAURANT INDUSTRY SCORECARD
Commodities and Cost of Sales Industry Was Flat in 2017 Cost of sales reached 29.0 percent for 2017, slightin uptick from 28.8 percent in 2016. Each saw year Restaurant same-store sales werea flat 2017, posting no change oversegment 2016. The modest increasesby through Q4 2017,change except for casual category where costbut of sales was flat. was marked continued inthe consumer preferences, positive economic indi-
cators and improved consumer confidence failed to convert to more comparable sales Commodity prices continue to be restaurant challenging to owners predict. Through the end of Q4, egg increaseddelivery 15.1 for restaurateurs. While invested heavily in prices technology, percent, though it’s worth noting that egg costs declined by 51 percent in 2016, so those increases on partnerships, new came concepts,
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the majority of consumers to significantly increase their check size or frequency of dining out. Pizza outperformed all other restaurant sectors analyzed, pulling in a 2.9 percent increase through Q4. However, growth was slower than the 4.6 percent increase in 2016 overall. Domino’s remains the top performer at +8.7 percent for 2017. With its newly minted NFL partnership, Domino’s is poised to further increase marketing and advertising in 2018 and continue to capitalize on its sector-leading technology investments.
Corona Beer recently introduced a new light beer called Corona Premier with only 90 calories. Established in 1950, MCL Restaurant & Bakery with locations in Illinois, Indiana and Ohio has been serving the best home cooking, served cafeteria style, along with extraordinary pie and desserts created in their own bakery. Put them on your bucket list for an outstanding homemade meal. For a great Father’s Day weekend getaway, head out to Lake Lawn Resort, set on beautiful Lake Delavan in Wisconsin. Two features of the resort include the Calladora Spa and the Majestic Oaks Golf Course. Check for package deals, rates and availability. George Stephens, the founder of Weber’s, invented the revolutionary kettle grill in 1952. Rockin’ Thunder Jet Boat Ride, LLC offers the most unique boat rides in Indiana and Kentucky. Based in Madison, Indiana, these are the only Jet Boat tours on the Ohio River and Kentucky River. Stacy’s Tavern Museum located at 557 Geneva Rd. in Glen Ellyn, Il is an award winning restoration of an authentic 1840’s Wayside Inn. The tavern was built by Moses Stacy and his wife Joanna in 1846. Starved Rock, located
M&M’s introduces a new flavor to enjoy the iconic taste of summer. Orange Vanilla Cream M&M’s will be sold exclusively at Dollar General stores across the U.S. As part of the partnership, every bag sold will result 4/25/18, in a $1 donation to the 9*28 AM Dollar General Literary Foundation (up to $20,000).
on the Illinois River in Oglesby, Illinois is a very popular tourist destination. One way to experience the park is by staying at the Starved Rock Lodge, the only hotel in the state park. Accommodations include lodge rooms or cabins. The Fox River Bike Trail offers more than 40 miles of scenery alongside the Fox River, historic railroad lines, crossing six bridges, passing through nature preserves ad charming towns. The Kid’s Table with two locations, one at 2337 W. North Ave. and 2864 N. Lincoln Ave. in Chicago is a cooking school for kids and families. Parties and camp classes are also available there as well. The Blueberry Store located in South Haven, Michigan sell everything blueberry. They have blueberry juice, chocolate covered blueberries, and blueberry cocoa, blueberry coffee, blueberry soap, blueberry syrup and so much more.
Labor Labor costs also rose slightly through Q4 2017, posting a 0.7 percentage point increase over 2016. High june 2018 25-32.indd turnover and26increasing
costs continue to challenge the restaurant industry, where lukewarm sales results
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Warning Signs You’re Headed Towards Burnout
Burnout is a term that gets tossed around often in the workplace, but it’s more than simply feeling tired or overworked. It’s a continual sense of pessimism about your present and future that can lead to a decline in your work performance. In a recent survey of U.S. adults who experience symptoms of stress and burnout, 25 percent said they feel run down and drained of physical and emotional energy. Twentysix percent said they feel they are still achieving less than they should. Some common signs of burnout might include: n Having trouble concentrating or making decisions at work n Experiencing relationship problems at home because of work negativity n Dreading the end of a vacation n Talking negatively about your work performance n Avoiding or complaining about interactions with coworkers n Experiencing chronic stress and health issues We all have individual demands: family, bills, commitments, health, and more. The demands of a daily grind only further push us away from fixing many of the small things that beg attention; it is always the burned-out worker who denies his or herself while waiting on others. We simply break down. You need to reward yourself with some personal time that is unbreakable. If you can’t swing a vacation, consider taking a mental health day or a “staycation” Unplug Yourself with your family where you do not “link” to work. A whopping 78% of Baby Boomers surveyed in Also, consider giving yourself weekly “rewards” that 2017 said that they would prefer (or already did) gocan keep you motivated. Schedule a happy hour or ing back to a simple, no-text flip phone. Technology coffee with a friend you haven’t seen in a while. and smart phones create the illusion that we need to
june 2018 25-32.indd 27
be available 24-hours a day. The reality is, however, is that most of us don’t. “Unplugging” is the new buzzword for letting the need to be connected go away. If possible, set certain times for checking your email so you won’t fall into multitasking mode that makes it difficult to concentrate at work.
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Food Industry News® June 2018
People Selling the Industry With Cary Miller
Bienvenidos a El Nacimiento Tequila – Hand crafted from the Quiroz Family recipe for generations. El Nacimiento is honored to be named the official tequila of the Illinois Bicentennial Celebration. Ask your Breakthru Beverage sales rep. for more mo details & pricing information, or visit www.BorderzImportz.com. To set up a tasting, call (331) 642-4056.
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This month I am proud to be pictured with Sarah Grueneberg, Chef/Partner of Monteverde Restaurant & Pastificio in Chicago’s West Loop. Sarah came second in the ninth season of Top Chef, and appeared on Iron Chef Gauntlet. Sarah’s latest project is Dishalicious, a fast-paced, live demonstration cooking show in which three chefs prepare a unique dish live in front of a studio audience. The show airs on WTTW Chicago. Bob Nasshan and Jack Achile are with Gonnella Baking Company, one of the wholesale bakeries that help make Chicago the best restaurant city in the US. Both Bob and Jack are experts in helping foodservice and deli businesses to be most successful by offering products, which create menu items that stand above competitors. If you are in search of excellence when it comes to your breads, rolls and sandwich buns, start with Gonnella, just as others have since 1886. Their products are delicious, consistent and memorable. You can see their ad on page 42 of this issue. Christopher Heina is with Cobblestone Oven. Founded in 1980, Cobblestone Ovens is a family-owned business serving Chicago, Milwaukee and Northwest Indiana. Tough-to-repair, high-end ovens are their bread and butter. Their team of dedicated, experienced service professionals are CFESA Master Certified Technicians. With Certified Food Service Professionals and “Doctors of Food Service repair on staff, no one knows the foodservice and bakery trades like Cobblestone. You can find them listed in our Buyers Directory under Oven Sales & Service. Janelle Iaccino, Joani Abbott and Erin Anthony are with Rose Pest Solutions, a local firm that started in business in 1860. The form works with all types of food businesses including restaurants, hotels, food distributors and food manufacturers to guard them against pests of all kinds. They believe in solving pest problems at the source, utilizing the latest industry technology available with an old fashioned personalized approach to your unique situation. The company is based in Northfield, Illinois. Spencer and Kevin Mason are the 2nd generation of leadership at Colorado based Honey Smoked Fish Company. Their father Kevin started fishing the seas at the young age of five, and has been in the seafood industry for nearly forty years. 25 years ago, Kevin had the idea for Honey Smoked Salmon as a way to preserve the shelf life of fresh salmon so that he could deliver the best quality and delicious flavor possible to foodservice and retail operations across the US. Today, the product is the leader in its category. Dennis Cassidy is the founder of ProLine, a manufacturers’ rep group to the food service, lodging and hospitality industry. Today, Dennis’s wife, Debra is with him in business with the goal: to fulfill the needs of the dealers, distributors and end users giving the best products and service available, with a remarkable team. Under their direction, Cassidy’s ProLine grew from a “back of the house” to a “full service” rep group, offering everything from front of the house to back of the house. They offer the highest quality product lines which include; heavy equipment, tabletop, furniture, buffet and light equipment. Today, the firm has two showrooms, six outside sales specialists, and three inside associates serving the Illinois/Southern Wisconsin/Indiana collar county food industry.
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Joeys ad 6x7.25_2016.pdf 1 10/21/2016 2:10:28 PM
AROUND CHICAGO With Valerie Miller AL BAWADI GRILL Al Bawadi Grill located in Bridgeview, Illinois gives their customers a true unique Middle Eastern dining experience. You are greeted by one of their staff dressed in full traditional Middle Eastern costume, which holds the door open and ushers you inside From the moment you walk in until you leave, their team works the room and they all work together to ensure that every guest has a beautiful dining experience. The dining room is decked out with palm trees, and drapes are hung around the room. The space is very warm and inviting. A staff member adorned with a coffee pot and some small mini cups arrived at our table and gave us a shot of Arabic coffee. Then they start you off with a complimentary appetizer tray to snack on while you are looking at the menu. They serve Middle Eastern and Palestinian cuisine. Dining options include an array of hot and cold dishes served in small portions, great for sampling and sharing. They offer more than 50 meza items. Popular dishes to try are the hummus, tabouleh salad, stuffed grape leaves and fried kibbeh. Lentil soup is a staple and they have fresh salads including the chopped Arabic salad of tomatoes, cucumbers, chopped parsley, fresh mint, lemon, onion and olive oil. Fresh ingredients of mint, parsley, tomato, lemon, olive oil and tahini are used in their cooking. Sandwiches/Wraps are on the menu which are served on Markouk bread. Selections include a kaftan kabob, falafel or a shish kabab sandwich. Entrees include a selection of grilled meats, seafood and chicken kabobs and a lot of vegetarian dishes. These meats are seasoned perfectly, marinated and then grilled on a wood fire. The flavors are incredible. To go along with your entrée they give you two kinds of rice; a Bryan red and Saffron yellow rice. The portions are huge. Another highlight, is their dessert station in the dining room wher they prepare their famous Kinafa cake. This is dough with sweet cheese topped with chopped pistachios and served warm. A cup of their mint tea goes perfectly with this dessert. The tea is made fresh and has pieces of mint in it. Al Bawadi Grill is located at 7216 W. 87th St. in Bridgeview, Illinois. Open 7 days a week for breakfast, lunch and dinner. For more information log on to albawadigrill.com
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To order samples ask your Greco sales rep or call Authentic Brands at 708-325-7930 ext 235
What Successful Leaders Do Best... Part 1 Since 2007, Forbes had spoken to over 1,200 CEOs, celebrities, authors, politicians and even an astronaut to access common traits that they all have, which lend to their success. They boiled all of these into the top 14 things that all of them have in common:. 1. They know when to stay and when to leave. Successful people know exactly when they should change employers, start a company or fold their company. They have good intuition and aren’t afraid to make hard choices, despite opposing forces. 2. They do more than what’s asked of them. They view their job descriptions as just the beginning of what they can do with their job. After they’ve completed their mandatory tasks, they will always ask to take on more projects that challenge them. They are even willing to take on the tedious work that no one else wants to do in order to be a team player. 3. They are willing to fail in order to eventually succeed. All successful people know that it doesn’t come easy and they are bound to fail more than they will succeed at anything. They are willing to learn from each failure, as it will help them make better decisions that lead to success later. While many people give up after failing at something, a successful person will persevere. Continued on page 30
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Food Industry News® June 2018
What Successful Leaders Do Best... Part 2
Miniis isbig. still big. Mini Mini is big.
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Continued from page 29 4. They know that they make their own luck. Luck is derived from hard work over time and positioning yourself for success. You won’t randomly get lucky and successful people know that. They will do at least one thing every single day to put themselves in a better position to get lucky and then use that luck to grow. 5. They set real goals that they can accomplish. Successful people wake up and they’ve already planned their day, while unsuccessful people are scrambling to figure out what they need to do next. Their goals are very focused, big yet obtainable and are aligned to their strengths. They invest all of their efforts in it, avoiding their weaknesses. 6. They take accountability for themselves and their actions. They aren’t relying on other people in order to get the job done. Instead, they are looking inwards and are trying to find the solutions, while leveraging their current assets. If they make a mistake, they own up to it and immediately think of ways that they can improve next time, not making the same mistake twice. 7. They make change instead of being affected by it. Successful people aren’t waiting around to be affected by economic trends. They are the ones who are creating the trends and making things happen. 8. They are able to adjust to changes in the marketplace. Successful people are willing to reinvent themselves to stay relevant in the business world. They understand that if you stay stagnant and ignore trends, that you will be left behind. They are constantly coming up with new ideas, searching for the next big thing and getting new skills. 9. They can communicate their story effectively. If you walk up to a successful person and ask them what they do, they will able to tell you everything in a concise manner. They know who they are, what they do and can make you believe in them. They have strong posture and are very persuasive and confident. 10. They ask the right questions to the people who can deliver the right answers. Successful people know they need to solve problems by tapping their networks. They aren’t afraid of emailing or calling the best person who can answer their questions. They are always prepared with the right questions and are always willing to help the other person out in return. 11. They are life-long learners who push themselves out of their comfort zones. While most people think that when they graduate college, they are finished being a student, successful people remain students. They are constantly learning new things and have new experiences. They aren’t afraid to try new activities and to fail at them. 12. They know who they are and their place in the world. Successful people are confident and can lead themselves, as well as others. They have their own vision and mission and seek to bring it to life on a daily basis. They also know who they aren’t and don’t waste time on things that they aren’t good at or they aren’t satisfied with. 13. They are more excited about the journey than the pay out. Successful people ignore get rich quick schemes. They are more focused on building sustainable careers through hard work, risk taking and creativity. They enjoy the journey, despite the obstacles, because they are doing something that has meanings. 14. They create instead of just consume. While most people are busy reading emails, watching TV or listening to a podcast, successful people are creating new tools, presentations and coming up with ideas. They are the ones who are making things that other people need instead of being on the other end of the spectrum, consuming them.
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Food Industry News® June 2018
22 Ways to Make the Right Reputation By John Graham In today’s highly competitive workplace, reputation makes a difference. Your competition can be down the hall, across the country, or 10 feet away. It can be someone who wants your customer or your job—maybe both. Your reputation needs to be shaped and managed so it reflects the way you want to be viewed. Here are a good list of ways to go about deliberately shaping how others see you: Meet deadlines. “I didn’t have enough time,” may be the top excuse for failing to meet deadlines, as if something beyond our control intervened and caused us to fail. What really happens is that we run out of time—and that’s due to poor planning. Give credit to others. It seems as if it diminishes us if we make a point to give a “shout out” to a co-worker. But just the opposite is true. It says we understand what it means to be a team player. Pitch in when someone is out. Whether it’s taking messages, answering questions, or solving a problem, it says you have their back.. Be careful about complaining. When there’s nothing else to do, it’s complain time, particularly at lunch or after work. Complaining can be toxic and those who do it put their reputation at risk. Welcome new co-workers. There’s a reason to be the first: first impressions are indelible and you will be remembered. Go out of your way to help customers. Look at these as opportunities, not interferences. They’re memorable. Customers like to talk about what the times when someone took did something special for them. Offer suggestions so others don’t trip themselves up. “Would it be helpful to look at it this way?” or “Have you considered other possibilities?” Such questions can help rescue someone from stepping off a cliff, from making an unnecessary mistake. They won’t forget it. Admit it when you’re wrong. It’s easy to say, “Everybody makes mistakes” or “I’m just human” when we get something wrong. But passing it off is quite different from taking ownership and saying, “I was wrong.” Both impact one’s reputation. If you spot a problem, propose a solution. Identifying problems is a popular workplace pastime. Coming up with possible solutions, not so much. One is seen as complaining, the other as being helpful. Step back to get a bigger picture. What’s going on right around us holds our attention, blinding us to the bigger picture, distorting our thinking, and causing us to react inappropriately. It helps to step back so we can see more clearly. Don’t make excuses. It’s quite simple: the opposite of making excuses is taking responsibility. Either way, there’s a reward, one you want and one you don’t. Avoid having someone remind you. Digital calendars and reminders should eliminate the need for someone to remind us. It hasn’t. The offenders are just more visible. Thank those who help you. Although we may not admit it, there are many hands pulling up our bootstraps, not just our own. Be generous in expressing appreciation to everyone who literally gives you a hand. Smile more. A Penn State study found that smiling employees are more approachable, likeable and appear more competent, as well as more trustworthy, according to University of Pittsburgh researchers. When all is said and done, your reputation is what you make it. John Graham of GrahamComm is a marketing and sales strategy consultant and publishes a free monthly eBulletin, “No Nonsense Marketing & Sales Ideas.” Contact him at jgraham@grahamcomm.com or johnrgraham. com.
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Food Industry News® June 2018
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Millions of Americans, in fact 22.5 million, needed treatment for drug or alcohol use disorders in 2014. Addiction is a well-researched field, with multiple treatment avenues available for those who are ready to ask for the help they need and want to lead a healthier life. But it also means that treatment options can feel overwhelming at first glance. Technically the term “addiction” isn’t used anymore when it comes to getting a diagnosis. In the most recent edition Diagnostic and Statistical Manual of Mental Disorders, drug and alcohol addiction are called “use disorders” (i.e. Alcohol Use Disorder; Opioid Use Disorder). The three most common symptoms of a use disorder include needing more of the substance over time to achieve the same effect, experiencing withdrawal symptoms when stopping use, and being unable to quit even when you know there is a big problem. Use disorders can range from mild to severe, depending on the number of symptoms you have. These symptoms include: ■ Being incapable of limiting drug or alcohol use. ■ Making unsuccessful attempts to curtail use.
■ Falling behind in work, school, or family responsibilities due to use. ■ Continuing use even when aware of the problems it causes. ■ Abandoning former interests to engage in use. ■ Drinking alcohol or using drugs in unsafe situations, such as driving. ■ Requiring more of the substance to achieve the same effect. ■ Requiring highly caffeinated energy drinks to maintain a hyperactive disposition. ■ Leaning on opiates to counteract daily stress or responsibilities. Asking for help gives you the best chance in changing the pattern of addiction. Going it alone rarely works, and isolating will only set you up for relapse. Get help by talking to your doctor, a mental health professional, or a loved one. You can also enlist the support of strangers by attending a support group such as Alcoholics Anonymous and asking for local recommendations. Addiction is common, so never be silent for fear that you still shock your doctor or counselor. Their job is to help you take that next step. The more honest you are to yourself, and the more information you can give them, the better care you will receive.
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Food Industry News® June 2018
ACCOUNTANTS AB CPA Inc .................................................................708-430-3232 Chamlin P C ................................................................847-583-8800 ACCOUNTING FIRMS Parhas & Associates ................................. Page 19 ...708-430-4545 AD-SPECIALTIES U Keep Us In Stitches ............................... Page 46 ...773-230-4322 ADVERTISING Food Industry News ....................................................847-699-3300 AIR CONDITIONING-SYSTEMS CLEANING Olympia Maintenance .................................................708-344-0344 AIR FILTERS-SALES & SERVICE Olympia Maintenance .................................................708-344-0344 ARCHITECTS Dearborn Architects ....................................................312-939-3838 Sarfatty Associates ..................................................... 847-920-1100 Studio West Architects ................................................312-965-8133 ASIAN FOOD PRODUCTS Kikkoman Sales USA ................................ Page 41 ...630-954-1244 ASSOCIATIONS Illinois Restaurant Association .................. Page 43 ...312-787-4000 Chefs and Culinary Professionals............................. 872-256-CHEF GARA ..........................................................................847-824-6941 ASSOCIATIONS & TRADES Good Food Expo ....................................... Page 44 ...312-874-7360 ATM MACHINES Meirtran ATM............................................. Page 09 ...815-874-7786 ATTORNEYS Scharf Banks Marmor .................................................312-662-4897 Tabahi Law ..................................................................847-260-8182 AUCTIONEERS Bob King Auctions..................................... Page 26 ...847-363-2268 AWNINGS & CANOPYS Chesterfield Awnings ..................................................312-666-0400 Universal Awnings & Signs .........................................773-887-3935 BAKERS-WHOLESALE Gonnella Baking Co .................................. Page 42 ...312-733-2020 Lezza Spumoni & Desserts....................... Page 08 ...708-547-5969 Eli’s Cheesecakes.......................................................773-736-3417 Il Mulino di Valenzano Bakery .....................................847-671-5216
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CLASSFIEDS and DIRECTORY OF SERVICES
JR Dessert Bakery ......................................................773-465-6733 Milano Baking Company ...........................................800-495-BUNS BAKERY EQUIPMENT Leach Food Equipment Dist...................... Page 24 ...815-712-7707 BAKERY-PRODUCTS Distinctive Foods/ Pie Piper ...................... Page 30 ...847-459-3600 Instantwhip Chicago.................................. Page 40 ...800-933-2500 BAKLAVA Libanais Sweets ..........................................................847-329-5060 BANNERS Universal Awnings & Signs .........................................773-887-3935 BANNERS & POSTERS Accurate Printing.........................................................708-824-0058 BAR SNACKS Belmont Sausage...................................... Page 14 ...847-357-1515 BAR STOOLS Chicago Booth .......................................... Page 10 ...773-378-8400 Waco Manufacturing ...................................................312-733-0054 BAR SUPPLIES Ramar Supply Co...................................... Page 12 ...708-233-0808 Alfa Restaurant Supply ...............................................773-588-6688 BARS-BUILDING & REFINISHING Golden Hardwood Inc ............................... Page 39 ...847-409-8677 BASSET (LIQUOR) CERTIFICATION Step Solution of Illinois................................................630-787-1002 BATCH FREEZERS Kool Technologies ..................................... Page 24 ...630-483-2256 BBQ CATERING-WHOLESALE Premier Restaurant Group ........................ Page 11....773-306-1910 BBQ TRAILER RENTAL Premier Restaurant Group ........................ Page 11....773-306-1910 BEEF New S B L Inc ........................................... Page 04 ...773-376-8280 BEVERAGE DISPENSING-EQUIPMENT United Fast Food & Beverage.....................................847-928-0026 BLOODY MARY GARNISHES Belmont Sausage...................................... Page 14 ...847-357-1515 BOOTHS Chicago Booth .......................................... Page 10 ...773-378-8400 Waco Manufacturing ...................................................312-733-0054
BOOTHS-UPHOLSTERERS Chicago Booth .......................................... Page 10 ...773-378-8400 BREAD & ROLLS Gonnella Baking Co .................................. Page 42 ...312-733-2020 Fausto’s Bakery ..........................................................847-338-6446 Il Mulino di Valenzano Bakery .....................................847-671-5216 BREAKFAST-FOODS Menza Foods ..............................................................630-230-0332 BUTCHER BLOCK WOOD TABLES RestaurantWoodTables.com .......................................773-599-6200 BUTTER-CLARIFIED Danish Maid Butter Co .............................. Page 17 ...773-731-8787 BUTTER-PREPORTIONED-WHIPPED Danish Maid Butter Co .............................. Page 17 ...773-731-8787 BUYING GROUPS/CO-OPS GARA ..........................................................................847-824-6941 CABLE TV-SALES & INSTALLATION All Sports Direct ..........................................................630-918-3000 CALAMARI Fisherman’s Pride ..................................... Page 02 ... 800-543-2110 CANNOLI & CANNOLI PRODUCTS Lezza Spumoni & Desserts....................... Page 08 ...708-547-5969 CASH & CARRY WHOLESALERS Costco Business Center ........................... Page 06 ...708-552-9017 CASH REGISTERS & SUPPLIES Schmaus Cash Register & POS .................................847-675-6066 CATERING FOR CATERERS/CAT SUPPORT Premier Restaurant Group ........................ Page 11....773-306-1910 CATERING-VEHICLES DCI Central ............................................... Page 18 ...800-468-7478 CENTER OF THE PLATE ITEMS (COP) US Foods .................................................. Page 19 ...630-595-1200 CHAIRS-COMMERCIAL Chicago Booth .......................................... Page 10 ...773-378-8400 Waco Manufacturing ...................................................312-733-0054 CHARCOAL Charcoal Supply Company .........................................312-642-5538 CHARCUTERIE ITEMS Alef Sausage............................................. Page 16 ...847-968-2533
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CHEESECAKES Eli’s Cheesecakes.......................................................773-736-3417 CHEESES Lipari Foods .............................................. Page 22 ...586-447-3500 CHICKEN-PROGRAMS FSI/Foodservice Solutions ..........................................847-719-6088 CHILI Captain Ken’s Foods................................. Page 31 ... 800-510-3811 Bistro Soups (Div of Vienna Beef) ..............................773-278-7800 CHOCOLATES Dessert Concepts .......................................................773-640-4727 CHOCOLATES-BULK Mellos Snacks ............................................................. 312-550-1911 CIGARS Pacific Cigar Company ............................. Page 46 ... 630-972-1189 CLASSIFIED ADVERTISING Food Industry News ....................................................847-699-3300 CLEANING PRODUCTS SuperClean .................................................................847-361-0289 CO-PACKERS T F Processors.......................................... Page 15 ...847-709-2600 COFFEE & TEAS Royal Cup Coffee...................................... Page 09 ...630-254-3365 COFFEE ROASTERS Tec Foods Inc............................................ Page 12 ...773-638-5310 Tugboat Coffee ...........................................................630-390-6613 COLD STORAGE Perishable Distribution Solutions .............. Page 18 ...888-491-1641 COLD STORAGE-PORTABLE Portable Cold Storage............................... Page 45 ...800-535-2445 COMBI-STEAMERS Rational USA...............................................................888-320-7274 CONSTRUCTION COMPANIES Walter Daniels Construction ..................... Page 45 ...773-775-0170 CONSTRUCTION-REMODELING Sarillo Developement ................................ Page 09 ...847-854-0800 CONSULTING & DESIGN A D E Foodservice Equipment .................................... 630-628-0811 CONTRACT LABOR SERVICES Atlas Employment Services ...................... Page 03 ...847-671-1557
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Page 34 CONTRACT MANUFACTURING Bistro Soups (Div of Vienna Beef) ..............................773-278-7800 COOKING EQUIPMENT Ramar Supply Co...................................... Page 12 ...708-233-0808 CORNED BEEF HASH Menza Foods ..............................................................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 CPA FIRMS AB CPA Inc .................................................................630-924-9800 CRAFT BEVERAGES Deutsch Family Wine & Spirits.................. Page 25 ...708-687-9870 CREDIT CARD PROCESSING Jeff Bruce (HPS) ....................................... Page 41 ...773-398-1013 Heartland Payment Systems ......................................414-699-3097 DAIRY-PRODUCTS Instantwhip Chicago.................................. Page 40 ...800-933-2500 DELI-PRODUCTS Lipari Foods .............................................. Page 22 ...586-447-3500 DELIVERY-VEHICLES DCI Central ............................................... Page 18 ...800-468-7478 DESSERTS Algelato Chicago ....................................... Page 31 ...847-455-5355 Distinctive Foods/ Pie Piper ...................... Page 30 ...847-459-3600 Dessert Concepts .......................................................773-640-4727 Eli’s Cheesecakes.......................................................773-736-3417 DESSERTS-WHOLESALE Lezza Spumoni & Desserts....................... Page 08 ...708-547-5969 DIGITAL MARKETING Food Marketing Services ............................................224-801-1388 DIRECT MAIL PROGRAMS Food Industry News ....................................................847-699-3300 DIRECTV All Sports Direct ..........................................................630-918-3000 DISHWASHER-LEASING & RENTAL Cintas Corporation ......................................................630-543-3666 DUCT CLEANING Black Diamond Plumbing & Mech............. Page 27 ...866-855-2932 Enviromatic Corp of America .................... Page 26 ...800-325-8476 Olympia Maintenance .................................................708-344-0344 EGGS Meadowbrook Egg & Dairy Company.........................312-738-2228 ELECTRICAL REPAIR & MAINTENANCE Black Diamond Plumbing & Mech............. Page 27 ...866-855-2932 Mackay Heating & Mechanical.................. Page 12 ...847-381-0448 EMBROIDERY U Keep Us In Stitches ............................... Page 46 ...773-230-4322 ENERGY BROKER Century Energy Solutions ......................... Page 31 ...630-817-3164 ESPRESSO COFFEE EQUIPMENT United Fast Food & Beverage.....................................847-928-0026 ETHNIC FOODS Kikkoman Sales USA ................................ Page 41 ...630-954-1244 FAUCETS Faucet Shoppe The .................................. Page 08 ...773-478-3890 FILTERS-EXHAUST SYSTEMS Olympia Maintenance .................................................708-344-0344 FIRE ALARM REPAIR & TESTING Valley Fire Protection ..................................................630-761-3168 FIRE SUPRESSION SYSTEMS Fox Valley Fire & Safety..............................................847-695-5990 FIRE-EXTINGUISHERS Henrichsen’s Fire & Safety Equipment .......................800-373-9714 FIRST AID-EQUIPMENT & SUPPLIES Affirmed Medical Service ............................................847-322-9185 FLATBREADS Grecian Delight Foods ................................................847-364-1010 FLOORS Golden Hardwood Inc ............................... Page 39 ...847-409-8677 FLOORS-ALL TYPES Mike’s Hardwood Flooring ..........................................773-640-7488 FOOD DISTRIBUTORS Christ Panos Foods .................................. Page 03 ...630-735-3200 Costco Business Center ........................... Page 06 ...708-552-9017 Cugini Distribution ..................................... Page 26 ...708-695-9471 Dearborn Wholesale Grocers Mktplace .... Page 32 ...773-487-5656 Devanco Foods ......................................... Page 13 ...847-228-7070 Lipari Foods .............................................. Page 22 ...586-447-3500 Olympia Foods Industries ......................... Page 20 ...847-349-9358 Tec Foods Inc............................................ Page 12 ...773-638-5310
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foodindustrynews.com US Foods .................................................. Page 19 ...630-595-1200 86 Foodservice ...........................................................773-523-8861 Alfa Restaurant Supply ...............................................773-588-6688 Anichini Brothers .........................................................312-644-8004 Chef’s Quality Meats ...................................................708-333-0880 Grecian Delight Foods ................................................847-364-1010 Kronos Foods..............................................................800-621-0099 FOOD EQUIPMENT Bob King Auctions..................................... Page 26 ...847-363-2268 FOOD EQUIPMENT MANUFACTURERS Sammic Corp ..............................................................224-307-2232 FOOD PRODUCTS Devanco Foods ......................................... Page 13 ...847-228-7070 Olympia Food Industries ........................... Page 20 ...847-349-9358 Tec Foods Inc............................................ Page 12 ...773-638-5310 Grecian Delight Foods ................................................847-364-1010 Menza Foods ..............................................................630-230-0332 Neil Jones Food Company..........................................800-543-4356 FOOD PRODUCTS-PREPARED Captain Ken’s Foods................................. Page 31 ... 800-510-3811 FOODSERVICE EQUIP REP & MAINTENANCE Restaurant Handyman ................................................847-232-4474 FOODSERVICE EQUIPMENT Leach Food Equipment Dist...................... Page 24 ...815-712-7707 March Quality Used & New Equip............. Page 15 ...800-210-5895 Losurdo Inc .................................................................630-833-4650 Rational USA...............................................................888-320-7274 Thunderbird Food Machinery......................................866-451-1668 FOODSERVICE EQUIPMENT & SUPPLIES Alfa Restaurant Supply ...............................................773-588-6688 FOODSERVICE EQUIPMENT-REPAIR CSI - Coker Service Inc ............................ Page 32 ...888-908-5600 Mackay Heating & Mechanical.................. Page 12 ...847-381-0448 Cobblestone Ovens ....................................................847-635-0172 FOODSERVICE JOBS Industry.co...................................................................800-741-4419 FOODSERVICE- LAYOUT & DESIGN A D E Foodservice Equipment .................................... 630-628-0811 Losurdo Inc .................................................................630-833-4650 Sarfatty Associates ..................................................... 847-920-1100 FOODSERVICE-EQUIPMENT PARTS CSI - Coker Service Inc ............................ Page 32 ...888-908-5600 Cobblestone Ovens ....................................................847-635-0172 FOODSERVICE-SUPPLIES Ramar Supply Co...................................... Page 12 ...708-233-0808 FRANCHISE-CONSULTANTS Big Sky Franchising ....................................................855-824-4759 FREEZER & REF TRAILER RENTAL/LEASING Portable Cold Storage............................... Page 45 ...800-535-2445 FREEZERS-ALL TYPES Custom Cooler & Freezer ......................... Page 08 ...630-879-3131 FRESH CUT FRY EQUIPMENT Sammic Corp ..............................................................224-307-2232 FRYERS FSI/Foodservice Solutions ..........................................847-719-6088 FURNITURE/FIXTURES/DESIGN Vitro Seating Products ................................................800-325-7093 GELATO Algelato Chicago ....................................... Page 31 ...847-455-5355 Palazzolo’s Artisan Dairy .......................... Page 23 .800-4GE-LATO GELATO EQUIPMENT & SUPPLIES Kool Technologies ..................................... Page 24 ...630-483-2256 Palazzolo’s Artisan Dairy .......................... Page 23 .800-4GE-LATO GENERAL CONTRACTORS Sarillo Developement ................................ Page 09 ...847-854-0800 Walter Daniels Construction ..................... Page 45 ...773-775-0170 GIARDINIERA Authentic Brands....................................... Page 29 ...708-749-5430 E Formella & Sons .................................... Page 40 ...630-873-3208 V Formusa Company ..................................................847-813-6040 GLYCOL REFRIGERATION SYSTEM & REPAIR Mackay Heating & Mechanical.................. Page 12 ...847-381-0448 GREASE REMOVAL SERVICE Kaluzny Bros Inc .........................................................815-744-1453 GREASE TRAP CONSULTANT Grease Traps Inc .......................................................844-550-7708 GREASE TRAP PUMPING SERVICE Tierra Environmental................................. Page 14 ...888-551-1998 Kaluzny Bros Inc .........................................................815-744-1453 GREASE-EXHAUST CLEANING Enviromatic Corp of America .................... Page 26 ...800-325-8476 Olympia Maintenance .................................................708-344-0344
Food Industry News® June 2018
GREEK FOOD PRODUCTS Devanco Foods ......................................... Page 13 ...847-228-7070 Olympia Food Industries ........................... Page 20 ...847-349-9358 Grecian Delight Foods ................................................847-364-1010 Kronos Foods..............................................................800-621-0099 GROCERY & RETAIL PRODUCT DISTRIBUTOR Lipari Foods .............................................. Page 22 ...586-447-3500 GYROS Devanco Foods ......................................... Page 13 ...847-228-7070 Olympia Food Industries ........................... Page 20 ...847-349-9358 Grecian Delight Foods ................................................847-364-1010 Kronos Foods..............................................................800-621-0099 HAMBURGER PATTY MANUFACTURER Devanco Foods ......................................... Page 13 ...847-228-7070 HANDYMAN SERVICES Restaurant Handyman ................................................847-232-4474 HEATING & AIR CONDITIONER SERVICE & REP Black Diamond Plumbing & Mech............. Page 27 ...866-855-2932 Mackay Heating & Mechanical.................. Page 12 ...847-381-0448 Mechanical 24 ........................................... Page 15 ...847-987-9738 HIRING SOLUTIONS Industry.co...................................................................800-741-4419 HOOD & DUCT CLEANING Hoodz of Schaumburg .............................. Page 05 ...847-620-2608 HOOD & EXHAUST-SYSTEMS Belvin/J&F Sheet Metal Co .........................................312-666-5222 HOOD EXHAUST & FAN CLEANING Enviromatic Corp of America .................... Page 26 ...800-325-8476 Olympia Maintenance .................................................708-344-0344 The Best Touch ...........................................................708-369-4958 HOOD SYSTEMS-FIRE Henrichsen’s Fire & Safety Equipment .......................800-373-9714 HOT DOGS Authentic Brands....................................... Page 29 ...708-749-5430 Crawford Sausage ......................................................773-277-3095 Red Hot Chicago.........................................................800-249-5226 Vienna Beef ................................................................773-278-7800 HUMAN RESOURCES ADP.............................................................................847-507-4210 HUMMUS & SPREADS Grecian Delight Foods ................................................847-364-1010 HVAC REPAIR & MAINTENANCE Restaurant Handyman ................................................847-232-4474 ICE CREAM Algelato Chicago ....................................... Page 31 ...847-455-5355 Chocolate Shoppe Ice Cream................... Page 18 ...608-221-8640 Homer’s Gourmet Ice Cream .................... Page 30 ...847-251-0477 Instantwhip Chicago.................................. Page 40 ...800-933-2500 Palazzolo’s Artisan Dairy .......................... Page 23 .800-4GE-LATO ICE CREAM-EQUIPMENT & SUPPLY Kool Technologies ..................................... Page 24 ...630-483-2256 ICE CREAM-YOGURT Instantwhip Chicago.................................. Page 40 ...800-933-2500 ICE MACHINE REPAIR & SANITIZING Ice Solutions 24 ........................................ Page 15 ...847-987-9738 Major Appliance Service .............................................708-447-4100 ICE MACHINES-SALES-RENTAL OR LEASING Empire Cooler Service .............................. Page 27 ...312-733-3900 Easy Ice ......................................................................866-327-9423 ICE-MAKING EQUIPMENT/REPAIR & SERVICE Mackay Heating & Mechanical.................. Page 12 ...847-381-0448 INSURANCE Jos Cacciatore & Company ...................... Page 16 ...312-259-8200 Caro Insurance Services.............................................708-745-5031 Concklin Insurance Agency.........................................630-268-1600 ISU Northwest Insurance Services .............................888-366-3467 Society Insurance .......................................................888-576-2438 The Horton Group .......................................................312-989-1410 INSURANCE-INDUSTRIAL & COMMERCIAL Jos Cacciatore & Company ...................... Page 16 ...312-264-6055 INTERIOR DESIGNERS Sarfatty Associates ..................................................... 847-920-1100 INTERNET ADVERTISING Food Industry News ....................................................847-699-3300 ITALIAN BEEF Authentic Brands....................................... Page 29 ...708-749-5430 Devanco Foods ......................................... Page 13 ...847-228-7070 Serrelli’s Foods ......................................... Page 08 . 877-385-BEEF Grecian Delight Foods ................................................847-364-1010 Red Hot Chicago.........................................................800-249-5226 ITALIAN FOOD SPECIALTIES E Formella & Sons .................................... Page 40 ...630-873-3208
ITALIAN SAUSAGE Devanco Foods ......................................... Page 13 ...847-228-7070 Anichini Brothers .........................................................312-644-8004 JANITOR-SUPPLIES Ramar Supply Co...................................... Page 12 ...708-233-0808 JAPANESE-FOOD PRODUCTS Kikkoman Sales USA ................................ Page 41 ...630-954-1244 JOB SITES (FOODSERVICE) Industry.co...................................................................800-741-4419 JUICERS-FRUIT & VEGETABLES Berkel Midwest............................................................800-921-9151 KITCHEN VIDEO DISPLAY SYSTEMS QSR Automations .......................................................312-982-4099 KITCHEN-EXHAUST SYSTEMS/CLEANING Enviromatic Corp of America .................... Page 26 ...800-325-8476 Olympia Maintenance .................................................708-344-0344 LINEN SUPPLY & RENTAL SERVICE Cosmopolitan Textile ...................................................773-254-6100 Mickey’s Linen ............................................................ 773-545-7211 LIQUOR & SPIRITS Deutsch Family Wine & Spirits.................. Page 25 ...708-687-9870 LIQUOR-WHOLESALE Peerless Liquors .........................................................773-378-3908 LOGISTICS COMPANIES Perishable Distribution Solutions .............. Page 18 ...888-491-1641 MANUFACTURERS REPRESENTATIVES Vicki Righeimer & Associates .....................................847-899-8146 MARKETING-SERVICES Illinois Royalty .............................................................630-487-1485 MAYONNAISE Columbus Vegetable Oils.......................... Page 48 ...773-265-6500 MEAT PROCESSING EQUIP SALES & SERVICE Berkel Midwest............................................................800-921-9151 MEAT-SMOKED Nueske Applewood Smoked Meats ............................800-382-2266 MEAT-WHOLESALE Devanco Foods ......................................... Page 13 ...847-228-7070 Grant Park Packing ................................... Page 39 ...312-421-4096 New S B L Inc ........................................... Page 04 ...773-376-8280 Anichini Brothers .........................................................312-644-8004 Chef’s Quality Meats ...................................................708-333-0880 International Meat Company.......................................773-622-1400 MEATBALLS Authentic Brands....................................... Page 29 ...708-749-5430 MEDICAL SUPPLIES Affirmed Medical Service ............................................847-322-9185 MEDITERRANEAN FOODS Olympia Food Industries ........................... Page 20 ...847-349-9358 Grecian Delight Foods ................................................847-364-1010 MENUS Einteractive Marketing Solutions............... Page 40 ...312-241-1692 MENUS-CUSTOM PRINTED Accurate Printing.........................................................708-824-0058 MILK Instantwhip Chicago.................................. Page 40 ...800-933-2500 MUSSELS-FRESH Artic Blue Mussels .................................... Page 21 ...773-940-1390 OILS & FATS-COOKING Columbus Vegetable Oils.......................... Page 48 ...773-265-6500 OILS & SHORTENING Columbus Vegetable Oils.......................... Page 48 ...773-265-6500 Super Golden Fry Oil ..................................................630-359-5614 OILS & VINEGAR Pastorelli Foods ...................................................... 800-SOS-AUCY OILS-COOKING/BULK Columbus Vegetable Oils.......................... Page 48 ...773-265-6500 OLIVE OILS Columbus Vegetable Oils.......................... Page 48 ...773-265-6500 ORGANIC FOODS Pastorelli Foods ...................................................... 800-SOS-AUCY OVEN REPAIR & MAINTENANCE Mackay Heating & Mechanical.................. Page 12 ...847-381-0448 OVENS-SALES & SERVICE Cobblestone Ovens ....................................................847-635-0172 PAINTING & HANDYMAN SERVICES Restaurant Handyman ................................................847-232-4474 PANCAKE-BATTER & MIX Tec Foods Inc............................................ Page 12 ...773-638-5310 PAPER-PRODUCTS Ramar Supply Co...................................... Page 12 ...708-233-0808 PARTY-FAVORS & SUPPLIES Ramar Supply Co...................................... Page 12 ...708-233-0808
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Food Industry News® June 2018 PASTA-FRESH AND FROZEN Cugini Distribution ..................................... Page 26 ...708-695-9471 Pastafresh Home Made Pasta ....................................773-745-5888 PASTA-PREMIUM Rummo USA ...............................................................800-421-8054 PATIO HEATERS TNG Industries ............................................................ 708-449-1100 PATTY MACHINES/FOOD FORMERS Berkel Midwest............................................................800-921-9151 PAYROLL SERVICES AB CPA Inc .................................................................708-430-3232 ADP.............................................................................847-507-4210 Heartland Payment Systems ......................................414-699-3097 PEANUTS-BULK(IN THE SHELL) Mellos Snacks ............................................................. 312-550-1911 PEST CONTROL/PEST ELIMINATION Mc Cloud Services ......................................................800-332-7805 PICKLES & RELISH Vienna Beef ................................................................773-278-7800 PITA BREAD Olympia Food Industries ........................... Page 20 ...847-349-9358 Grecian Delight Foods ................................................847-364-1010 PIZZA SUPPLY DISTRIBUTORS Anichini Brothers .........................................................312-644-8004 PLUMBING SERVICES Black Diamond Plumbing & Mech............. Page 27 ...866-855-2932 PLUMBING SUPPLIES Faucet Shoppe The .................................. Page 08 ...773-478-3890 POINT OF SALE SUPPLIES Schmaus Cash Register & POS .................................847-675-6066 POINT OF SALE SYSTEMS Jeff Bruce (HPS) ....................................... Page 41 ...773-398-1013 Retail Control Solutions ..............................................630-521-9900 Schmaus Cash Register & POS .................................847-675-6066 POPCORN BULK-POPPED & RAW Mellos Snacks ............................................................. 312-550-1911 POULTRY-FRESH New S B L Inc ........................................... Page 04 ...773-376-8280 PRESSURE WASHING Olympia Maintenance .................................................708-344-0344 PRINTING Einteractive Marketing Solutions............... Page 40 ...312-241-1692 PRINTING-CUSTOM ITEMS Accurate Printing.........................................................708-824-0058 PRIVATE LABEL FOOD MANUFACTURERS E Formella & Sons .................................... Page 40 ...630-873-3208 T F Processors.......................................... Page 15 ...847-709-2600 Milano Baking Company ...........................................800-495-BUNS PRODUCE DISTRIBUTORS Premier Produce .........................................................847-678-0780 PRODUCE-WHOLESALE US Foods .................................................. Page 19 ...630-595-1200 PROPANE Pinnacle Propane........................................................224-754-1213 PROPANE SERVICE Propane Pete ..............................................................847-754-7662 PUBLISHING Food Industry News ....................................................847-699-3300 RE-UPHOLSTERY Chicago Booth .......................................... Page 10 ...773-378-8400 RECRUITING(SITES & APPS) Industry.co...................................................................800-741-4419 REFRIGERATED TRAILER RENTAL/LEASING Portable Cold Storage............................... Page 45 ...800-535-2445
CLASSFIEDS and DIRECTORY OF SERVICES
REFRIGERATION EQUIP SERVICE & REPAIR CSI - Coker Service Inc ............................ Page 32 ...888-908-5600 Mackay Heating & Mechanical.................. Page 12 ...847-381-0448 Mechanical 24 ........................................... Page 15 ...847-987-9738 REFRIGERATION-EQUIP/COMMERCIAL Custom Cooler & Freezer ......................... Page 08 ...630-879-3131 REMODELING & NEW CONSTRUCTION Walter Daniels Construction ..................... Page 45 ...773-775-0170 RESTAURANT EQUIP MANUFACTURERS Sammic Corp ..............................................................224-307-2232 RESTAURANT EQUIPMENT FSI/Foodservice Solutions ..........................................847-719-6088 Losurdo Inc .................................................................630-833-4650 RESTAURANT EQUIPMENT & SUPPLIES Custom Cooler & Freezer ......................... Page 08 ...630-879-3131 Olympic Store Fixtures.............................. Page 19 ...773-585-3755 Ramar Supply Co...................................... Page 12 ...708-233-0808 Berkel Midwest............................................................800-921-9151 TriMark Marlinn Equip & Supplies...............................708-496-1700 RESTAURANT EQUIPMENT REPAIR SERVICE CSI - Coker Service Inc ............................ Page 32 ...888-908-5600 Mackay Heating & Mechanical.................. Page 12 ...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 26 ...847-363-2268 March Quality Used & New Equip............. Page 15 ...800-210-5895 RESTAURANT REAL ESTATE SALES John Moauro/Realty Executives ................................. 708-361-1150 Kudan Group Inc .........................................................312-575-0480 Marcus Cook-Baum Realty Group .............................. 312-275-3112 Nick Dibrizzi/Coldwell Banker .....................................708-562-9328 Pontarelli & Company .................................................847-778-3571 RESTAURANT-DESIGNERS A D E Foodservice Equipment .................................... 630-628-0811 Losurdo Inc .................................................................630-833-4650 Sarfatty Associates ..................................................... 847-920-1100 RESTAURANTS La Scarola Restaurant ................................................312-243-1740 SALAD-DRESSINGS Authentic Brands....................................... Page 29 ...708-749-5430 SALAD-DRESSINGS & OILS Columbus Vegetable Oils.......................... Page 48 ...773-265-6500 Tec Foods Inc............................................ Page 12 ...773-638-5310 SANITATION CERTIFICATION Illinois Restaurant Association .................. Page 43 ...312-787-4000 SATELLITE TV SYSTEMS All Sports Direct ..........................................................630-918-3000 SAUSAGE Belmont Sausage...................................... Page 14 ...847-357-1515 Anichini Brothers .........................................................312-644-8004 Crawford Sausage ......................................................773-277-3095 Red Hot Chicago.........................................................800-249-5226 Vienna Beef ................................................................773-278-7800 SAUSAGE MANUFACTURER Grant Park Packing ................................... Page 39 ...312-421-4096 SAUSAGE MANUFACTURER & DISTRIBUTOR Harczak Sausage Company ..................... Page 10 ...773-631-8400 SAUSAGE PRODUCTS Alef Sausage............................................. Page 16 ...847-968-2533 SCALES Berkel Midwest............................................................800-921-9151 SCALES-SALES & REPAIR Accurate Scale Company ......................... Page 07 ...773-847-1820
Getting Added To Our Directory Is Simple: Call today: 847-699-3300
Your listing will be seen by qualified readers and motivated buyers every month, in print and online
june 2018 33-40 classifieds.indd 35
SEAFOOD Artic Blue Mussels .................................... Page 21 ...773-940-1390 Fisherman’s Pride ..................................... Page 02 ... 800-543-2110 SEATING Waco Manufacturing ...................................................312-733-0054 SEATING REPAIRS Express Seating ........................................ Page 09 ...630-985-7797 SEWER(MAINT)-RODDING & JETTING Black Diamond Plumbing & Mech............. Page 27 ...866-855-2932 Tierra Environmental................................. Page 14 ...888-551-1998 SHARED KITCHEN SPACE Premier Restaurant Group ........................ Page 11....773-306-1910 SHIPPING-REFRIGERATED & FROZEN Perishable Distribution Solutions .............. Page 18 ...888-491-1641 SHORTENING Columbus Vegetable Oils.......................... Page 48 ...773-265-6500 SILVERWARE & DINNERWARE Vicki Righeimer & Associates .....................................847-899-8146 SLICERS-SALES & SERVICE Berkel Midwest............................................................800-921-9151 SLOT MACHINES Illinois Gaming Systems............................ Page 05 ...312-544-9856 SNACK FOODS Belmont Sausage...................................... Page 14 ...847-357-1515 SOFT DRINKS PepsiCo Foodservice ..................................................773-893-2319 SOFT SERVE-ICE CREAM/EQUIP & SUPPLIES Kool Technologies ..................................... Page 24 ...630-483-2256 SOUPS Bistro Soups (Div of Vienna Beef) ..............................773-278-7800 Vienna Beef ................................................................773-278-7800 SOUS-VIDE COOKERS Sammic Corp ..............................................................224-307-2232 SPECIALTY FOODS Artisan Specialty Foods ..............................................708-762-5238 STAFFING-SERVICES Atlas Employment Services ...................... Page 03 ...847-671-1557 STEAM CLEANING Olympia Maintenance .................................................708-344-0344 SUPERMARKET & DELI EQUIPMENT Leach Food Equipment Dist...................... Page 24 ...815-712-7707 SUPERMARKET- EQUIPMENT/ NEW & USED Berkel Midwest............................................................800-921-9151 T-SHIRTS-CUSTOM PRINTED DLS Custom Embroidery ............................................847-593-5957 TABLES-ALL TYPES Chicago Booth .......................................... Page 10 ...773-378-8400 RestaurantWoodTables.com .......................................773-599-6200 Waco Manufacturing ...................................................312-733-0054 TAMALES Supreme Frozen Products ..........................................773-622-3777 TEA-GREEN Dewdrop Tea ...............................................................630-335-7806 TEMPORARY STAFFING Atlas Employment Services ...................... Page 03 ...847-671-1557 TEXT MESSAGING PROGRAMS Illinois Royalty .............................................................630-487-1485 TOFU AND BEAN SPROUTS Phoenix Bean..............................................................773-784-2503 TOMATO PRODUCTS Pastorelli Foods ...................................................... 800-SOS-AUCY TRADE PUBLICATIONS Food Industry News ....................................................847-699-3300 TRUCK-BODIES Morgan Corporation .................................. Page 22 ...608-436-4177
Page 35 TRUCK-REFRIGERATED DCI Central ............................................... Page 18 ...800-468-7478 TRUCK-SALES & SERVICE DCI Central ............................................... Page 18 ...800-468-7478 TRUCK-SALES NEW & USED D & S Truck Center ................................... Page 30 ...708-352-5551 M & K Truck Centers (Hino) ...................... Page 06 ...708-793-5251 M & K Truck Centers (Isuzu) ..................... Page 07 ...708-793-5251 VENTILATING-SYTEMS CLEANING Enviromatic Corp of America .................... Page 26 ...800-325-8476 Olympia Maintenance .................................................708-344-0344 VIDEO GAMING KIOSKS Tri City Supply Jackpot Gaming................ Page 17 ...708-689-9900 VIDEO GAMING TERMINALS Illinois Gaming Systems............................ Page 05 ...312-544-9856 Global Gaming ............................................................312-399-5902 VODKA Borderz Importz ........................................ Page 28 ...331-642-4056 WALK IN COOLER- MOBILE- RENTAL/LEASING Portable Cold Storage............................... Page 45 ...800-535-2445 WALK-IN COOLER REPAIR & MAINTENANCE Mackay Heating & Mechanical.................. Page 12 ...847-381-0448 Mechanical 24 ........................................... Page 15 ...847-987-9738 WALK-IN COOLERS AND FREEZERS Custom Cooler & Freezer ......................... Page 08 ...630-879-3131 WEBSITE DESIGN Americaneagle.com .................................. Page 33 ...847-699-0300 WEBSITE DESIGN SERVICES Stick Out Social......................................... Page 46 ...312-655-9999 WELDING & FABRICATING KOP Ind. Welding & Fabrication ............... Page 07 ...630-930-9516 WHIPPED CREAM Instantwhip Chicago.................................. Page 40 ...800-933-2500 WINE & SPIRITS Deutsch Family Wine & Spirits.................. Page 25 ...708-687-9870 WOOD FLOOR REFINSH & INSTALLATION Mike’s Hardwood Flooring ..........................................773-640-7488 YOGURT & SOFT SERVE EQUIPMENT Kool Technologies ..................................... Page 24 ...630-483-2256
Request Our 2018 Display Rates Media Kit Every issue contains the largest selection of qualified vendors serving the industry and the highest number of restaurant and food business for sale ads in our region. ■ Casual Dining ■ Fast Food ■ Fine Dining ■ Pizzerias ■ Country Clubs ■ Golf Courses ■ Casinos and Racetracks ■ Ethnic Restaurants
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5/15/18 9:08 AM
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Page 36
Food Industry News® May 2018
Classifieds
BUSINESS GROUP New Listings:
To place your ad, call: 847-699-3300
Frozen Yogurt – Niles IL PRICE REDUCED! This profitable business has been serving the Park Ridge - Niles area for 5 plus years. Located on high traffic East/West Street with excellent signage and plenty of parking. Asking: $99K. 2017 Sales: $383,000. Cash Flow: $60,000
Chicago’s Premier Hospitality Real Estate Brokers For additional listings, please visit our website. To list your Business or Property or speak with a Broker, contact our of�ice today.
Dairy Queen – Elgin IL Owner looking to retire after 14 years as a Dairy Queen franchisee. Location is end unit with potential to add drive thru. Well-known national franchise at a very reasonable price. Asking: $58,500. Rent: $2640
312.575.0480 www.kudangroup.com
Fast Food – Western Suburbs
Pizza – Aurora IL
NEW LISTINGS & UPDATES Forest Park, IL- 7901 Roosevelt Rd.- R.E. / Development Opportunity LI NE ST W IN G!
Food Court / Indoor Mall. This is a must see location. Attractive Lease. Menu includes Hot Dogs, Hamburgers, Gyros … and more. Asking: $47,900. Cash Flow: $60,000. Rent: $2500 mo
Marley-j@comcast.net www.signaturebusinessgroup.com
PONTARELLI ASSOCIATES
LI NE ST W IN G!
Contact: Joe Marley 708-702-2726
RLEI PNRE DSTU IW ICNCE EGD! !
Pick Up and Delivery. Great reviews from loyal customer base. A profitable store that does well but could do better with expanded hours and menu. Asking: $99K. 2017 Sales: $248,000. Cash Flow: $66,000
Vince Ferraro
LI NE ST W IN G!
REAL ESTATE SERVICES
*Restaurant Brokerage Division*
CHICAGO DINER: N. Side. Hospital District! Seats 140 + 75 banquet.
Signalized corner. Parking! Great lease! “Turn-key” @ $149K
RLE PNR IDS EIW TUIC CE NEG D! !
TAVERN: Coveted Chicago Tavern License! Great NW side neighborhood. Est. 1959!! Mature crowd. 7 tap. XL condition. BIZ @ $125K
!
nostalgaic dining room. Wood burning pizza oven! Nights only. Harlem & Irving area. Great lease.
WILMOT: Restaurant, Bar & Banquets! Seats over 275. Plenty of Parking. Includes 3 bedroom/2bath apartment. Victorian building nestled in oak trees on 2.5 acres! Retiring after 25 successful years. REAL ESTATE, BIZ, FF&E @ $650K DELLS AREA: Booming Plover, WI. Family style with liquor license. Freestanding.
Paved lot. Living quarters. Patio. REAL ESTATE, BIZ, FF&E @395K
RE PR DU IC CE E D!
CALL 847-778-3571
In Full Operation. Premier dining. Seats approximately 150. Private banquet room. Separate bar area. Great parking, great leasing terms. Continue with current theme or make it your own. Asking $260,000 Call: 630-347-5318
Gold Coast- 1131 N. State St.- Premier Restaurant Space for Lease
Beautiful restaurant space available 9/1/18. Existing operator (Bistrot Zinc) is retiring after 20+ years at this location. Great exposure in high density location. Size: 3,915 SF + Full Basement Rental Rate: $100/SF (Mod. Gross) Agent: Jarrett
Lincoln Park- 1417 W. Fullerton St.- Knife & Tine Chic, American-style restaurant/lounge/tavern located near DePaul University. Licenses include Catering, Incidental LIquor and Retail Food. 2,250 SF Finished Basement. Size: 2,500 SF Rental Rate: $7,101.85/Mo. (Gross) Price: $229,500 Agent: Jarrett This authentic Philly cheesesteak restaurant business makes money and is completely turn-key! Sale includes naming rights and new logo. Low lease rate. Size: 1,000 SF Rental Rate: $1,850/Mo. (Gross) Price: $179K (Business) Agent: Daniel
Loop, South- 2114 S. Wabash Ave.- Tommy Gun’s Garage Chicago’s longest running interactive dinner show since 1987! Grand bow truss restaurant with parking. Take advantage of mass visitors attending McCormick Place just minutes away.
Orland Park, IL- Confidential #C122 - Business with Real Estate
One-story restaurant on 1.78 Acre lot. Includes large outdoor patio and bar along with ample parking. Extensive list of equipment included. Great location near Orland Square Mall. Size: 9,635 SF (Restaurant) 5,500 SF (Patio) 76,228 SF (Lot) Price: $3.1M Agent: Chad
Ravenswood- 1810 W. Montrose Ave.- Asset Sale
Restaurant space with great exposure, conveniently located next to Montrose Brown Line. Join the ever-expanding restaurant and entertainment corridor of Montrose Avenue. Size: 1,000 SF Rental Rate: $1,727/Mo. (NNN) Price: $69K (Assets) Agent: J.C.
Wheeling, IL- Confidential #C124 - Business & Assets for Sale
Restaurant/bar with outdoor patio located in a new strip mall. Live music on weekends with a private room. Seats 180 for dining and 25 at bar. All FF&E included. Size: 5,765 SF Interior + 824 SF Patio Price: $990K (Bus.+Assets) Agent: Chad RE PR DU IC CE E D!
Long Established, South Suburban, Fine Dining Restaurant
Historic restaurant / banquet hall with over 400 seats on a hard corner with 2 acre lot. Great sales, high revenue gaming, catering, new drive thru window and lots of parking. Size: 13,325 SF (Building) + 2 Acres Land Price: $1.2M (Bus. + R.E.) Agents: Georg/Chad
2+ Acres of land with a 2-story building. Current restaurant operator in business for 20+ years. 150+ parking spaces, additional billboard revenue. C4 zoning allows for expansion. Size: 4,669 SF (Building) on 87,323 SF Land Price: $1,290,000 (R.E.) Agent: Jarrett
RE PNR LID EIC SUT WE ICNE GD!!
VinceF@PontarelliAssociates.com
Glenwood, IL- 106 N. Main St.- Restaurant with Real Estate for Sale
Mt. Prospect, IL- 702-712 N. River Rd.- R.E. with Development Opportunity
Seats 107. 4,300 sf. Liquor license available. Ready to open! Ethnic? Fine dining? Diner? FF&E @ $150K plus Great lease.
MORE LISTINGS AVAILABLE–CALL! SELLING? ALWAYS CONFIDENTIAL!
Freestanding restaurant on 1.45 acres lot. Gorgeous build-out and spacious outdoor patio (seats over 75). All FF&E are included in the asking price. Lease is negotiable. Size: 6,712 SF (Building) 63,162 SF (Lot) Price: $1,399,000 (Real Estate) Agent: Chad
Size: 6,000 SF (Building) + Parking Price: $225K (Business) Agent: Juan Carlos
YOU CONCEPT: Chicago, North Side. BRAND NEW!! Beautiful build-out.
BANQUET: McHenry County. Pristine condition. 6,250 sf building on 3 acres. Occupancy 236. Parks 125. Beautiful dining rooms an Bride’s Room. State of the art lighting & sound systems. Exquisite Garden Patio. “Best of Fox Valley”, 3 years...including 2017/2018!! Includes all operating manuals, recipes and future bookings. True “turn-key” business but...priced at Real Estate appraised value! $1.250M
Frankfort, IL- 9680 Lincolnway Ln.- Restaurant for Sale/Lease
Lincoln Square- 4767 N. Talman Ave.- Monti’s
ITALIAN CAFÉ: Super buy at $70K! Area favorite...20 years! Seats 50 in
LI NE ST W IN G!
MEMBER: CRBA
FORMER “RIGGIO’S”: Corner, Milwaukee & Oakton, Niles! Fully equipped. Freestanding. 7,250 sf. Brick. 52,966 lot. Seats 202. Parks 107. Est. 1957!! Lease or sale. Pristine condition! Suburban icon. $2.350M
Former car dealership at the corner of Roosevelt Rd. & Des Plaines Ave. 40,000 VPD traffic 30 service bays and 23 lifts. Ideal for any existing car dealership or for retail redevelopment. Size: 37,524 SF (Building) on 5.59 Acres Land Price: $6,080,000 (R.E.) Agent: Jarrett
Wicker Park- 1141 N. Ashland Ave.- Flip Burger Quaint freestanding restaurant with large outdoor private dining space. Located near sixcorner intersection of Ashland/Milwaukee/Division, steps from Division Blue Line. Size: 1,000 SF + Private Outdoor Area Rental Rate: $3,640/Mo. (Net) Price: $125K Agent: J.C. REQUEST A COPY OF OUR COMPLETE INVENTORY AT INFO@KUDANGROUP.COM
Kudan Group, Inc. 566 W. Lake St. Suite 225 Chicago, IL 60661
MEMBER: CRBA
june 2018 33-40 classifieds.indd 36
5/15/18 9:08 AM
Food Industry News® June 2018
CLASSFIEDS and DIRECTORY OF SERVICES
Page 37
CHICAGOLAND’S BEST LOCATIONS FOR SALE 24 HOUR VOICEMAIL
Email—nick.dibrizzi@cbexchange.com
FOR SALE REAL ESTATE & BUSINESS OR BUSINESS ONLY
Hot Western Suburbs in DuPage County. Class “A” turn key, free standing restaurantbar-banquet plus outdoor patio. 7,000 SF bldg./seats 300+/-; 70,000 SF lot parks 140+/Owner financing/very low rent. Call for more information.
Only From
Nick Di Brizzi 888-317-7721
NEW: WESTERN SUBURBS
NEW! SW SUBURBS–PALOS HILLS ON ROBERTS ROAD
Turn key fast food restaurant with drivethru window. Next to two national tenants, completely remodeled more than $200,000 in leasehold improvements. 1,400 SF plus 1,200 SF lower level with flexicore high ceilings. Available For Sale/Lease. Call for additional information.
FOR SALE/LEASE
NEW: WESTERN SUBURBS – WEST CHICAGO
On Route 59.1,000 SF turn-key fast food restaurant & bakery ready for any concept. Located in very busy shopping center on the end cap. More than 33,000 cars per day. Lease at $14 per SF NNN.
WESTERN SUBURBS-DOWNTOWN HOT WESTERN SUBURB BY TRAIN STATION
Lease NNN $16.92 per SF; Real Estate taxes $2.81 per SF. Turn key 4,000 SF fully equipped restaurant-bar. Selling leasehold improvement, fixtures and equipment.
NEW! DOWNTOWN RIVERSIDE BY TRAIN STATION
NEW: DOWNTOWN LA GRANGE
Established for 30 years Turn-Key Eastern European Restaurant. 1,300 SF plus Lower Level. Seats 50, Real $$$ Maker. Owner retiring. Serves beer & wine. Rent $1,500 per month. Selling Business for $69,500
For Lease Turn-key fully equipped restaurant-bar 3,500 SF + option for another 1,500 SF lower level
NEW: PIZZA!! PIZZA!!
SUCCESSFUL AMERICAN STYLE PANCAKE HOUSE
Chicagoland area. Established for 20 years Sales $1,200,000 a year; cash flow $200,000. Qualified buyers only. Must sign confidentiality agreement & have proof of funds. Selling Business Only.
Four Star Rating from all critics Serving breakfast & lunch $25,000 per week in sales Highly confidential—Call for more details. NEW! WESTERN SUBURBS - LISLE For Lease-free standing former restaurant. 2,520 SF plus 1,000 SF lower level brick building. Lot 22,850 SF, Hard corner stoplight intersection SEC of Main Street (Route 53) and Maple Ave. National Tenant location by Benedictine University. Next to major national tenants, high traffic counts, great demographics. Lease type: NNN/$30 per SF NNN. Real Estate Taxes: $5.60 per SF
NORTHWEST SUBURBS: OAK PARK AREA
MEMBER: CRBA
Turn key restaurant-bar. Southwest SuburbsFrankfort/Hot Will County! Brand new 6,261 SF building. Seats 300 plus 100 outdoor patio on 63,162 +/- SF. Sites parks 150+/- cars.
Free standing restaurant-bar-patio plus video gaming on 26,000 SF lot For Sale/Lease.
Established Italian eatery, Restaurant Row. Real $$$ maker Seats 150, plenty of parking Selling Business Only.
We have bank owned foreclosures; commercial and residential. For more Confidential Listings, Call Today! 1-888-317-7721. Se Habla Español.
DOWNTOWN St. Charles Bar
Great Location On Main St. (Rt. 64/North Ave) Large Outdoor Patio Video Gaming Machines Unique Decor Newer Equipment Great Lease! Open & Operating Serious Inquiries Only! $149,900 • 847-515-2346 june 2018 33-40 classifieds.indd 37
BUSINESS OPPORTUNITIES • THINKING OF BUYING OR SELLING? CALL JOHN MOAURO! SUBURBAN LOCATION
NEW ON MARKET
Family restaurant available. Established over
Restaurant facility. Free Standing Bldg.
40 years. Approx. 4,500 sq. ft. Freestanding
with parking; approx 4,500 + sq. ft.
building, plenty of parking, seats 150 plus. Plenty
Ideal for any concept. Fully equipped.
of parking. High volume sales. Reasonable lease.
Currently Italian restaurant with pizza.
Business only. Asking $399K.
Complete package $894,900
LONG ESTABLISHED SPORTS BAR/PUB In full operation with gaming. Approx. 2,5003,000 sq. ft. w/ parking. Located in SW suburbs. Additional rental income from retail space & apartment. Adjacent to bar. Priced to sell. Call for details.
ITALIAN RESTAURANTS W/ BANQUETS & PIZZERIA
Multiple locations. Long established, over 50 years of history. Has gaming! Will separate.
Seller retiring. EXTREMELY CONFIDENTIAL!
Call for details.
CATERING BUSINESS FOR SALE
HIGH VOLUME PIZZERIA TAKEOUT Established over 50 years. Limited hours. Includes real estate. Priced to sell quickly. Recently reduced. Call for details.
WAFFLE HOUSE
Free standing SW Suburban location. 6,500 sq. ft. Seats approx. 250. Parks 130. Favorable lease terms! Asking low 5Ks. Call for details!
Community favorite. Many years in business with base established. Limited hours. Very profitable. Easy takeover. Sellers will train. Call for details.
FAMILY RESTAURANT
Free standing 5000 sq. ft. + facility, full service rest. seating for 240, parks 400, Est. for approx 40 yrs. complete pkg. prop & bus. Ideal for any concept. High traffic area. Asking $1.489M
AMBASSADOR
9999 West 143rd Street Orland Park, IL 60462
Broker/Appraiser Always Confidential
(708) 361-1150 Email: jmoauro@aol.com Web: www.johngmoauro.com
5/15/18 9:08 AM
Page 38
Food Industry News® June 2018
foodindustrynews.com
REALPOUL REALTY “Commerce With Morality™”
2731 W. Touhy Ave. Chicago, Illinois 60645
THINKING OF BUYING OR SELLING? Moving to the Valley of the Sun? I’m from Chicago and have over 45 yrs experience in all facets in real estate
Please Call (773) 743-2100 or Email peterjp@realpoul.com
Scottsdale / Phoenix Area 8388 East Hartford Suite 100 REALTOR® Scottsdale, AZ 85255
MICHAEL YERGIN 312.952.5683 O: 602.230.7600 E: dryergin@aol.com www.homesmart.com
the Valley SALE - MORTON GROVE FOR of the Sun? Moving to
2,150 I’m fromsq. ft. Fast Food grossing $240K annually. Chicago and have PLUS over 45 yrsVIDEO GAMING WHICH NETS $300,000!!! experience all Samein owner since 1962. Seats 40 parking for facets in 20 realcars estate and Drive Thru. Has LIQUOR LICENSE. Start making money the day you close! Asking $549,000 business only.
Call Patrick! Cambridge Realty & Brokerage
847-710-9233
Peter J. Poulopoulos, MBA Managing Real Estate Broker Licensed in: Illinois, Indiana, Wisconsin
AN ATTRACTIVE LIST OF BUSINESS OPPORTUNITIES FAST FOOD - List Price: $69,000 Remarks: This is an incredible opportunity. This Fast Food restaurant is in industrial area, and is about 2,000 sq. ft. The sitting capacity is just under 40 seats; it is open 6 days a week. The hours of operation are 10 am to 6:30 pm. The furniture, fixtures and equipment are of excellent quality. The opportunity for improvement is great and the price is right.
• GREEK THEME RESTAURANT, Chicago, 40 seats inside, 26 outside café, ALL NEW. BUILDOUT, New Electric, New Equipment, New Furniture 2 months old asking…$145,000 Business only • SPORTS BAR OR DINER, Des Plaines, 6,000 sq feet, with Huge Bar, Outside Patio, recently remodeled, turnkey operation, asking $350,000 Business only • STEAKHOUSE, Oak Brook Area, $2.5 Million in Sales, 8,200 sq feet, ample parking, upscale buildout with banquets and outdoor seating, and enclosed patio asking:$3.5 Million w/ property • BREAKFAST RESTAURANT, Gurnee, Hard Stop Light Corner, OWNER WILL BUILD TO SUIT, up to 10,000 sq feet. Call for information.
CALL PATRICK: (847) 710-9233 OR EMAIL: Patrick.haris@gmail.com Active and Popular Sports Bar and 24 Hour Café with hard-to-get 2 AM PPA Entertainment License ( 4 AM on Sat.) Building not for sale. Approx 3,000 sq. ft. inside (occupancy 133) plus full basement storage below. Private, enclosed beer garden, outside area approx. 2,000 sq. ft. Includes all equipment, fixtures and supplies. Includes sound system for live music performers. Owner will train. Clean and profitable. 10 years remaining on lease. Turn-key operation and suitable for any food/sports format. Owner retiring due to declining health. Asking $269,000 or Best Offer. 24 hr. notice to show. Call Gale Fabisch at 847-606-6309.
june 2018 33-40 classifieds.indd 38
$629,000the Valley
of the Sun? Call Wesley at 773-671-1273 Area I’m from Chicago and have over 45yrs WESTERN 312.952.5683 FAST FOOD - List Price: $145,000 experience LAKE COUNTY in all Remarks: This Fast Food place is Well Known, Long Established, and facets in Popular Destination. Personal reasons dictate the sale of this successful fast Banquet Hall–Attractive, 8388 East food operation. It is a confidential listing and owner does not wishHartford anyone to real estate disturb customers and or employees. Showings can be arranged either before free-standing facility, Suite 100 business open or after it closes. New owner must be financially qualified and Scottsdale, AZ 85255 FAST FOOD - List Price: $295,000 O: 602.230.7600 Remarks: This is a Profitable Fast Food Restaurant. Total square footage is E:fordryergin@aol.com 1,800; it has a basement and 35 seats. Same owner 17 years; the store is free standing! It is well maintained and well-known and very popular. In summary, if www.homesmart.com you know the business and you are looking to become your own boss, this place know the restaurant business.
maybe what you are looking for!
NOTE: Call us to learn about our other listings in Fast Food, Bars, Sport Bars, Taverns, Restaurants, etc.
Contact Ted Aretos ted@eatz-associates.com 1-815-761-8334 www.eatz-associates.com
with 30 yrs of Hospitality Experience, proudly presents:
• BANQUET HALL, NW Suburbs, $4 Million in Sales, 35 yrs in business, owner retiring,seating for 900 guests, asking $5.8 Million with two commercial parcels. Call for details, too good to pass up.
7 Unit Building 3121 N. Cicero. 4 apts. with tavern & food. Tavern license. Lot 50 x 125. Occupancy: 98 Some financing available. Moving to
FAST FOOD - List Price: $129,000 Remarks: This is a Fast Food Place, Well Known and Long Established. It is Scottsdale / Phoenix Close to Lincoln Park Zoo, a Busy Area. Is this Great Business Opportunity? REALTOR® Yes. Why? It’s A Good Place and Reasonably Priced! Does it have Potential? Yes, Huge! Seller who holds a RE license, has other interests! What makes this Michael Yergin place even more attractive? It’s a Semi-Absentee Business Ownership!
CAMBRIDGE REALTY & BROKERAGE
• DOWNTOWN PUB, Chicago 3,600 sq ft, seating for 150, plus 20 Bar Stools, walking distance to City Hall, rent only $5,000 month Gross. 13 yrs left on Lease asking: $500,000 business only.
COMMERCIAL/RESIDENTIAL BUILDING
NEW LISTINGS
High Volume Poke Concept Chicago - Loop
Ice Cream/Burger Joint – NW Suburbs
• Asking $175K • Cash Flow $61K • Rent $4000/Month Gross • Contemporary/Modern Build Out • Same Building at the CTA & Pedway entrance.
• W/ Property • Asking $259,900
Banquet Hall & Restaurant – Schiller Park – 14,284 Sqft
• Est. 26 Years • Seating for 90 in Restaurant & 225 in Banquet Hall • Asking $1.2M • Owners are retiring – Asking under appraised value • Huge Catering Kitchen
Independent Gourmet Burger Joint – NW Suburbs • 5 Stars on Yelp/Facebook • $78K + Cash Flow • Asking $79K • Low Rent $1200/Month Gross • Seating 16 inside/16 outside
Fast Casual Neighborhood Hot Dog Joint • Asking $79K • Est 30+ years • Cash Flow $46K+ • Rent $3000/Month Gross
Strip Plaza w/ Fully Equipped Restaurant • NW Suburbs • W/ Property • Asking $525K
Bar/Nightclub w/ Gaming North Suburbs • $200K + Cash Flow • Loyal Following • Asking $599K
RECENTLY SOLD LISTINGS Fast Casual Re-Concept Edgewater Independent Coffee House North Suburbs Fast Casual Deli Elmhurst Independent Pizzeria Schaumburg Fast Casual Rib Concept Lake Zurich Bistro/Bar w/ Gaming Opportunity
“Creating Possibilities in the Restaurant Industry”
Ted Aretos
Eatz & Associates—Market Partner Z Real Estate Group 21660 W. Field Parkway Suite #118 Deer Park, IL 60010
Phone: (815) 761-8334 Ted@eatz-associates.com www.Eatz-Associates.com
Broker: American Realty Network Inc.
fully equipped with a seating capacity of 250 and plenty of parking. Elegant interior and convenient location. $725,000
John Pantelopoulos (224) 730-1953 CBS Realtors
N.E. LAKE COUNTY Family style. Free standing. Signalized corner. Seats: 100+. Ample parking. $40+ yrs of history. Business only: $325,000. •••••••••••••••••••••••••••••••
N.E. LAKE COUNTY
Fast Food. Established. Profitable. Iconic. Main road. Business only: $325,000
John Pantelopoulos (224) 730-1953 CBS Realtors
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
5/15/18 9:08 AM
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Food Industry News® June 2018
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Smeraldina Premium Artesian Water - The Pure Joy of Living
Smeraldina natural artesian water originates from Sardinia, an island known everywhere for its natural beauty, its ancient traditions and the high number centenarians. Its source is located in Gallura, far from major cities, industries and other pollution sources, where air is made clear and fresh by steady winds, strong enough to bend oak and mold rocks. Smeraldina originates from here, three hundred meters deep, in the pristine heart of a mountain that was considered sacred by the ancients: Monti di Deu, the Mountain of God. The planet’s purest and compact granite filters and enriches Smeraldina water through a very long natural process, giving it oustanding properties. Smeraldina is incredibly pure, fresh, good-tasting. The perfect balance of sodium, chloride, bicarbonate, calcium and magnesium, and the ideal percentage of potassium, makes it beneficial for people of any age. Smeraldina products are designed to meet all the needs of daily life. They stand out due to high quality not only with regard to water, but also to their containers and packages, designed to ensure absolute freshness and long carbonation process, duration, to be robust, protective and ergonomic, as well as aesthetically original and prestigious. For more information, visit www.acquasmeraldina.it/cms/ENG
Chicago’s Vienna Beef on 125 Years!
Vienna Beef, Chicago’s iconic maker of beef hot dogs, sausages and other premium food products, has announced a series of special events in honor of the company’s 125th anniversary in 2018. The anniversary will culminate in a celebration at the company’s headquarters on August 1st, 2018. The Vienna Beef hot dog made its debut at the 1893 Chicago World’s Fair/Columbian Exposition at a stand operated by Austrian-Hungarian immigrants Emil Reichel and Samuel Ladany. The partners opened the first Vienna Sausage store the following year on the near West Side and expanded by selling to other stores and restaurants. Over the decades, the brand became ubiquitous at hot dog stands, ball parks, and retail stores nationwide, an example of one of the earliest examples of branding -- the “V and hot dog on a fork” logo. Highlights of the summer-long celebration will include: n The grand opening of the Vienna Beef History Museum. The museum will be open weekdays and offer visitors a chance to experience the evolution of the classic Chicago Style hot dog. n Opportunities for customers to celebrate with their favorite hot dog stand and share “Vienna Beef Memories” and photos through social media using the hashtag #125YearsOfVB, with the chance to participate in the company’s commemorative anniversary poster. n A 125th Anniversary Celebration event on August 1, honoring all 125 inductees in the company’s “Hot Dog Hall of Fame”, along with tours of the Vienna Beef History Museum, free hot dogs, music and more. n The Official Hot Dog of the Chicago History Museum’s 2018 Chicago Hot Dog Fest, held August 10-12. n The launch of a new company website highlighting the anniversary and its theme line, “Celebrating 125 Years. Chicago Style!” “We’re honored to bring our community together to celebrate 125 years of Chicago’s hot dog,” says Jim Bodman, Vienna Beef Chairman and CEO. “This is a great opportunity to salute the hot dog stands and local businesses who have made Chicago Style hot dogs part of our collective memories, as well as show our appreciation to our customers and employees.”
june 2018 33-40 classifieds.indd 39
Jack Glunz Passes Away
John P. “Jack” Glunz age 82, of Wilmette passed away. Family-oriented, persevering and visionary are a few words that describe Jack Glunz, owner of the multi-generational business that is celebrating 130 years this year. As a familyowned and operated beer distribution business, Louis Glunz Beer, Inc. in Lincolnwood, Illinois was founded by his grandfather in 1888 and is one of the oldest beer distributorships in the United States. Working alongside his late father, Louis Glunz II, a prominent bottler and distributor of Schlitz beer on Chicago’s North Side, Jack joined the company’s management team in 1957, and took over the beer division in the late 1960’s. Jack and his late wife, Patricia assumed ownership of Louis Glunz Beer, Inc. in 1992. Up until his passing, he worked with four of their seven children in managing day-to-day operations.
Need A Facelift?
n Flooring n Painting n Wood reFinishing n tile Work n Wood bars &
tabletoPs 35+ Years Commercial Excellence Free estimates! Call matt, 847-409-8677
Golden Hardwood, Inc. licensed, bonded, insured
5/15/18 9:08 AM
Page 40
foodindustrynews.com
Food Industry NewsÂŽ June 2018
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84% of us say we plan to take part in a physical challenge for a good cause in the next year, with 62 percent saying we feel more charitable and motivated than prior to the 2016 election.
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Food Industry News® June 2018
TRAVEL With Valerie Miller
ROCKY MOUNTAINEER - FOUR NEW DESTINATIONS TO DISCOVER IN 2019 Rocky Mountaineer, the largest privately owned luxury tourist train in the world, announces the addition of four new destinations to its 2019 vacation packages. Adding to the excitement of rail journey through Western Canada, guests can explore the new destination by rental car, helicopter, or on foot to experience more of the Canadian Rockies than ever before. In celebration of the new packages, Rocky Mountaineer is offering its largest promotion of the year. With the Early Booking Bonus offer, travelers can receive up to $850 USD in added value, per couple, and be among the first to experience these new vacation packages in 2019. Check rates & restrictions. Early booking bonus promotion is available on qualifying 2019 packages until August 31, 2018. The new vacation packages include: First Passage to the West Canmore Self-Drive. Carnmore is an authentic mountain town 20 minutes from Banff, offering stunning views and a laid back atmosphere where guests can hike, explore caves, or discover unique restaurants and boutiques. The seven-day Canmore Self –Drive features lodging at the newly-constructed Malcolm Hotel in Canmore, four days with a rental car to explore the region, and two days onboard the Rocky Mountaineer. First Passage to the West Kananaskis Self –Drive. Sprawling across a spectacular mountain landscape, and a 45-minute drive from Banff, Kananasakis is an ideal place to hike, mountain bike, ride horses, play golf, or relax in the Nordic Spa. The seven-day Kananaskis Self- Drive package includes two nights at Pomeroy Kananaskis Mountain Lodge, four days exploring the area by rental car, and two days onboard Rocky Mountaineer. First Passage to the West Sunshine Village Self-Drive. Located within Banff National Park Sunshine village sits at an elevation of 7,200 feet with panoramic views of the rugged mountain terrain. Known as a top hiking area in Canada, Sunshine Village offers opportunities for nature walks, gondola rides, biking and swimming in hot springs. The sevenday sunshine village Self-Drive package features two nights at Sunshine Mountain Lodge, four days exploring the area by rental car, and two days onboard Rocky Mountaineer. Journey through the Clouds Mountain Adventures. With rugged peaks as far as the eye can see, the Cariboo Mountains are stunning in every season. The 10 day journey through the Clouds Mountain Adventures package features three nights at the CMH Cariboos Lodge, where guests arrive and depart via helicopter, two and a half days of guided heli-hiking and two days onboard Rocky Mountaineer. “With these new vacation packages our guests can combine a luxurious rail journey on board Rocky Mountaineer with outdoor activities to explore the very best Western Canada has to offer,” explained Deb Paulsen, vice president, guest experience. “We are excited to introduce our guests to even more of the Canadian Rockies with the addition of Canmore, Kananaskis, Sunshine Village and the Cariboo Mountains to our already incredible line up of available journeys.” For reservations and more info log on to –rockymountaineer.com
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Kikkoman PANKO Breadcrumbs
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Fresh Ingredient Beverages Get a Second Look
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Restaurants are seePayment Processing ing swift sales for beverCustomer Analytics ages made in-house with POS Systems & EMV better-for-you and often Payroll n Lending fresh ingredients as more Call Jeff today For Transparency, consumers rethink what Integrity & Full Disclosure they want to drink with their meals. “Diners to(773) 398-1013 day definitely are looking for alternatives to sugary sodas,” said Dan Sharp, executive chef of Mutton is beginning to resurface on menus in the The Meatball Shop in New form of mutton burgers, noodle dishes and more as York City. chefs aim to entice US consumers, many of whom – Adapted from Restaurant Hospitality online have a bias against strong-flavored meats. Seamstress in New York City offers a burger made from CLASSIFIEDS WORK! the mature sheep meat, topped with curried pickles, Place yours: fermented carrots and triple cream brie.
Mutton is Making a Comeback
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Food Industry News® June 2018
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Costco Business Center Expands Selection The Costco Business Center located 7300 S. Cicero Avenue has expanded its selection of commercial foodservice products with added sku’s in many categories including cooking equipment, food prep equipment, smallwares, produce, organic and standard meats and dairy products, paper goods, dry goods, candies and sundries. They also have a full selection of tobacco products with some of the lowest prices in the region. This warehouse is smaller and more convenient that other wholesale cash and carry outlets. And unlike others, the Costco Business Center offers premium brands as well as the value added, high quality Kirkland brand of food products. The warehouse is open to all Costco members. All purchases are eligible for Costco’s 2% rebate, and when you use your Costco Visa Card, the manufacturer’s warranty on cooking equipment and refrigeration is doubled to save you money on service costs. You can see their ad on page 6 of this issue.
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El Nacimiento Tequila
The making of a great tequila takes experience, the best ingredients and dedication. El Nacimiento Tequila combines all three to produce a unique and rewarding spirit. El Nacimiento Tequila gets its unique taste by using the finest Blue Weber Agave. Grown in the rich volcanic hills outside the small town of Nacimiento near Arandas, Jalisco, the Quiroz family has been cultivating these lands for generations. This agave is grown following strict organic protocols, ensuring that the plants retain their full flavor and natural features. Following traditional production methods, the agave is slowly cooked in mansonry kilns producing an exceptional juice that is fermented and double distilled. The Reposado and Añejo are aged in oak barrels under the best conditions. The result is one outstanding tequila. To learn more about El Nacimiento Tequila and their 200th year of being the official Tequila of Illinois, visit borderzimportz.com
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Food Industry News® June 2018
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O N L I N E . S T A T E A P P R O V E D . AVA I L A B L E 2 4 / 7 . ©2017 National Restaurant Association (NRAEF). All rights reserved. ServSafe® and the ServSafe logo are registered trademarks of the NRAEF. National Restaurant Association® and the arc design are trademarks of the National Restaurant Association.
VIENNA® BEEF TO ENSHRINE PLUSH PUP Peapod Jams with Top Restaurants to Create New INTO THE HOT DOG HALL OF FAME The Vienna Beef Hot Dog Hall of Fame was created Meals to honor hot dog operations that have achieved longevity and developed into true neighborhood landmarks. Vienna is proud to be able to highlight one of these establishments. Out of thousands of Vienna Beef customers, only 118 have been recognized since 2006. Our 119th addition is Plush Pup in Chicago, Illinois. For four decades since Plush Pup has embraced the scenery on Chicago’s northwest side, creating a popular neighborhood hot dog stand in a fast moving environment is no small chore. For the past fifteen years, George Bistolis has made it his priority to perpetuate this pleasant home of some of Chicago’s favorite comfort foods. From Vienna Beef products to burgers, chicken, and Greek specialties, George and his staff have been the model of consistency for generations of customers that keep coming back. To George, his customers and staff are his celebrities day in and day out. Some of the staff has worked at Plush Pup for over thirty years. Quality, cleanliness, and hard work are more than words to George and his folks, they are the foundation of this restaurants continued success. Being open seven days a week and late most nights gives people in the area a first class opportunity to check them out. Now in its 125th year, it is Vienna Beef’s turn to acknowledge and thank George Bistolis, his family, and staff for their passion and hard work. Vienna proudly welcomes Plush Pup into the Vienna Beef Hot Dog Hall of Fame. Plush Pup is located at 5344 N. Cumberland Avenue, Chicago, IL
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Take home the tastes of Wildfire and Big Bowl restaurants with three new chefinspired meal kits. Peapod, the country’s leading online grocer, announces the expansion of its popular meal kit line with its first ever restaurant collaboration. In 2014, Peapod began offering a variety of meal kits, and today continues to innovate with a partnership with two Lettuce Entertain You Enterprises® restaurants including Big Bowl®, known for its Chinese and Thai cuisine, and Wildfire®, a classic steakhouse specializing in, chops and seafood. Peapod is introducing three new recipes inspired by the restaurants’ dishes for guests to enjoy in their own home. Sharing the tastes of some of Peapod’s favorite restaurants, the new meal kits are available for home delivery beginning this month in Chicago as well as the New York and D.C. markets that Peapod serves. The three new kits include Wildfire and Big Bowl chef-inspired recipes which are available in serving sizes of two and four. ■ Wildfire® Beef Tenderloin with Couscous ■ Wildfire® BBQ Bison Meatloaf, Mashed Potatoes and Caramelized Onions ■ Big Bowl® Sweet and Sour Chicken Each kit contains pre-measured, prewashed and pre-chopped fresh ingredients for a home-cooked, restaurant quality meal with minimal the prep time. The meal kits can be added right to cus-
tomers’ Peapod shopping carts along with all other grocery essentials without a subscription. “As the demand for meal kits continues to increase, we are thrilled to collaborate with restaurants like Wildfire and Big Bowl,” says Spencer Baird, Senior Vice President of Merchandising for Peapod. “It was a natural progression to work with trusted and popular restaurants based right here in Peapod’s hometown of Chicago, and we are excited for our customers to be able to make these delicious recipes right at home.” “By joining forces with Peapod, our recipes will reach a larger audience and give customers who may not have the opportunity to dine in our restaurants, the chance to taste our most popular dishes,” says Howard Kantz, Wildfire & Big Bowl President. Peapod, an Ahold Delhaize USA company, is America’s leading online grocer with over 40 million orders delivered to date. Peapod’s intuitive, inspiring website and award-winning mobile app allow customers to shop faster and smarter as well as save time and money with each order. Peapod is an easy and convenient solution for the busy consumer shopping for fresh groceries, pantry staples and meal solutions. Peapod offers delivery to both homes and businesses, and has over 200 pick-up locations. Peapod is available in 24 metro markets across New York, New Jersey, Connecticut, Rhode Island, Massachusetts, New Hampshire, Illinois, Wisconsin, Indiana, Pennsylvania, Maryland, District of Columbia, and Virginia.
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foodindustrynews.com
Food Industry News® June 2018
Sustainable Food Practices May Benefit Pests
FamilyFarmed’s Good Food Financing & Innovation Conference is the Midwest’s premier event for thought leaders, stakeholders and entrepreneurs who are driving innovation in Chicago’s booming Good Food landscape.
A day of insightful presentations kicks off with a keynote speech by John Foraker, now CEO of the Once Upon a Farm baby food company and former CEO of the hugely successful Annie’s Homegrown brand. He then joins Carlotta Mast of New Hope Network and Naturally Boulder for a Fireside Chat. Stay for the Conference’s amazing networking reception!
Learn from industry-leading experts such as Katlin Smith of Simple Mills, Dave Donnan of A.T. Kearney, Bill Weiland of Presence Marketing, Brandon Barnholt of KeHE, Luke Saunders of Farmer’s Fridge, and former U.S. SBA Regional Administrator Marianne Markowitz. Entrepreneurs get their game on at the
Pitch Slam!
The Financing Fair enables rising food businesses to exhibit their products to a select audience of investors, potential partners and buyers.
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Bonnie’s Dining & Banquets/Billiard Club Retiring... But Not Yet Untitled-1 1
What does Chicago baseball, billiards and batter-fried chicken have in common? Bonnie’s Dining and Banquets is a private billiard club and small banquet/restaurant at 8442 Archer Ave, Willow Springs, IL. It is also a repository of Chicago’s history regarding the birth of professional sports, all under the guidance of owners James and Bonnie Parker. The Illinois Billiard Club (IBC) was founded in 1973 and has operated as a private, members-only billiard club and virtual living museum of billiard collectables dating back to the 1850s. The only known portrait of Tom Foley, internationally honored billiard champion hangs there; Foley also took it upon himself to sign nine players in 1869 to form Chicago’s first professional baseball team. Collectively for over 73 years The Parkers successfully ran two separate entities uniquely designed under one roof, a public banquet facility plus private billiard club and living museum where after dinner guests are able to interact when playing pool and billiards. Both entities have, for decades,
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hosted banquets, private parties, anniversaries, graduations, birthdays, showers, weddings, And corporate gatherings. For banquets, private parties, and most all family or corporate gatherings, the independent or combined use of the Illinois Billiard Club and Bonnie’s Dining & Banquets facilities has offered their delicious menu specialties mixed with gaming and history. “We rehung the picture of Foley in 2016, and I’m not saying there was magic in it, but look what happened to the Cubs,” smiled James Parker. “Old Tom knew how to build champions.” Menu and hours have always changed with the seasons, and for three quarters of a century, it has been a legendary gem of a destination. James and Bonnie Parker summed up a lifetime of unique adventures: “Collectively, between our club and banquet/restaurant we’re celebrating our 73rd anniversary. And if you were to add another 35 years that we’ve operated our electrical contracting corp, Lordy, my wife Bonnie and I have been marching to the beat of our own drum for some 108 years.” The Parkers have no definitive end date in sight; their love of their community keeps it going. Bonnie’s Dining and Banquets has limited hours; to catch a dinner and some gaming, call (708) 839 - 5820 –Mark Braun 3/2/15 4:03 PM
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(Photo credit: Christina Slaton)
Businesses in FamilyFarmed’s network, which includes the Financing & Innovation Conference and the Good Food Accelerator, have generated
McCloud Services, a leading pest management company servicing Illinois, Indiana, Iowa, Kansas, Kentucky, Missouri, Tennessee, Ohio and Wisconsin, is offering insight and tips on sustainable practices in food facilities as it relates to pest management, and explains what mitigation plans might be missing. From hydroponic greenhouses to recycling fruit, sustainable practices are on the rise, especially in food facilities. However, the benefits and drawbacks of these practices are important to consider when determining a facility’s mitigation plan. For those who utilize sustainable practices, it is important to determine the positive and negative effects to the facility’s pest management program. Preparation is key, and knowing the signs of pest risk is highly important. “While reducing waste and incorporating other sustainable practices in facilities are becoming more popular, some practices can increase risk to pest activity,” said Patricia Hottel, BCE, technical director of McCloud Services. It is critical for both the pest management professional, as well as the client, to be aware of these potential threats.” To learn more about sustainable practices in food facilities and their impact on pest management, visit McCloud Services at www.mccloudservices.com
Food Industry News® June 2018
SIMEK’S is Now Offering Great Food for the Greater Good in the Windy City SIMEK’S authentic and simple globes of goodness are flavorful, satisfying, and are free of preservatives, artificial colors and artificial flavors. The St. Paul Park, Minnesota-based company has unveiled its unique variety of products to the frozen aisles of local stores including: Jewel Osco, Super Target, Pete’s Fresh Market and Walmart. In addition to its meatball offerings, SIMEK’S also presents a selection of all-natural frozen lasagna, featuring perfectly tender pasta layered with flavorful combinations of premium ingredients.
Page 45 In addition to being committed to helping consumers put quality meals on their tables, they are equally committed to helping those less fortunate in local communities to do the same. Believing in the idea of Great Food for the Greater Good™, the company champions its One Gives One™ hunger-relief program in partnership with Feeding America. For every SIMEK’S product sold, one meal is donated to the local Feeding America food bank, serving the community where the purchase was made. SIMEK’S anticipates donating 1.5 million meals by the end of 2018. A woman-owned, socially conscious company, SIMEK’S has evolved from local restaurant supplier, to specialty retailer, to fan-favorite grocery store label. “We couldn’t be more excited about our Chicago debut and the prospect of delighting Chicago area customers,” says Lindsey Hickey, SIMEK’S president. “We hope to change consumers’ perceptions about frozen foods when they try our delicious flavors and clean ingredients; see our fun, bold packaging; and connect with our social impact mission.”
(Photo credit: Christina Slaton)
Aba, Dalcy Newest Lettuce Entertain You Venues
Aba, a new restaurant with a rooftop patio from Chef CJ Jacobson and the team from Lettuce Entertain You restaurants is opening at 302 N. Green Street in Chicago’s Fulton Market neighborhood. In addition to Aba, the restaurant will share its third-floor space with The Dalcy, Lettuce’s largest private event hall. Aba (which means “father” in Hebrew) will be an extension of Chef CJ’s first restaurant, éma (which means “mother” in Hebrew), incorporating éma’s Mediterraneanstyle of cooking with a larger focus on steak, raw and chilled seafood in addition to mezze and vegetables. Aba’s menu highlights may include dishes like Beef Tataki with yuzu honey soy, Hummus with sea bass ragu, Skirt Steak with harissa jus and parsley butter and Thai Snapper with fried artichoke, preserved lemon and tomatoes. The Mediterranean influence will also be seen in the beverage program which will be crafted by LEYE Divisional Wine Director, Ryan Arnold and Mixologist, Liz Pearce (from The Drifter here in Chicago). The restaurant space is meant to give off vibes of a Mediterranean summer featuring an abundance of lush greenery, French street lamp pendants, large dining room skylight and a 200+ seat rooftop patio. Rustic meets elegance at The Dalcy, a 6,000-square foot private event hall with direct access to Aba’s 4,000-square foot rooftop patio to party al fresco. The venue includes original design elements from the historic landmark building, including brick walls, wooden and steel trusses and arched windows, and is lined with velvet drapes, ivory shears and Italian porcelain floors. The Dalcy can accommodate up to 600 guests and is the ideal setting for cocktail receptions, weddings, social gatherings and corporate events. The menu features modern American fare and a well-curated wine and cocktail program.
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1 in 3 people say they want to improve their mental health this year compared to 1 in 5 who want to lose weight.
SuperDawg Co-Owner Passes Away
Florence Berman, a co-founder of Chicago’s iconic Superdawg Drive-In, has died at 92. Berman co-founded the drivein on Chicago’s Northwest Side with her husband Maurie Berman. The two are personified on the restaurant’s roof as two giant 12-foot hot dog sculptures nicknamed Flaurie and Maurie. Her death comes almost exactly three years after her husband died in May 2015. – Adapted from Eater Chicago; Picture: Twitter
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Food Industry News® June 2018
Offering Catering Without Worrying about Labor, Staff or Execution
Follow up on every sale and ask for why (or why not) your customers were happy.
Boar’s Head Dark Chocolate Dessert Hummus The health benefits of a Mediterranean-style diet have driven explosive growth for many product segments including hummus; for many healthconscious consumers, dark chocolate is becoming their preferred choice. In the US, which spends US$1.3bn on dark chocolate, 73% of consumers believe this kind of chocolate is healthier than other types of chocolate. With no MSG added, Distinctive Boar’s Head recipe delivers a smooth, creamy texture with an indulgent taste. Chocolate spreads are the second most popular choice for spreads with sales up 27% in 2017. 80% of consumers in a Nielsen survey would pay more for foods with labels like “Non-GMO.” Ferrazzuolo Foods & Deli Provisions is a local Boar’s Head distributor.
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National restaurant chains, many successful local chains and high-volume independents have figured it out. One of the easiest ways to increase sales and profits for restaurant and foodservice organizations is to offer catering. From breakfast buffets to lavish lunches or simply box lunches for 1,500, to community events and sit down dinners, Americans have an appetite for catering. It’s the food industry’s job to provide it to them. However, with the labor market being as tight as it is, it can be very difficult to make commitments for catering orders and be able to execute well—until now! Chicago-based Premier Restaurant Group has created solutions which will help restaurants and food service operations offer the ability to sell catering orders and parties without worrying about the labor, food preparation, delivery, set up, serving, staffing, execution, cleanup and customer satisfaction. Premier has an experienced staff and a 12,000 sq ft. operation conveniently located near Midway Airport. How it works: Premier Restaurant Group will use its culinary expertise, production and logistics experience to create food precisely as you would create in-house, only it would be prepared in Premier’s kitchen. Premier Catering and Events is led by Robert Finnegan. According to Robert, “We can work with any organization’s recipes and produce an equivalent product, provide the staff and logistics to act as an extension of your business. The customer will never know. They won’t see the Premier Restaurant Group name or logo anywhere. Everything would be branded as if it came through your business. You get the excellent time and labor saving solution and the profits without the worry and stress.” “Catering has long been the golden eye of the food business because of its predictability: predictable food costs, predictable purchases, predictable labor, limited waste and predictable time frames. However, with labor challenges being what they are, delivering and executing on these large orders can be overwhelming and disasterous for inexperienced food service operators or chefs. This is part of the reason we have come up with this concept to serve Chicagoland’s food industry”, says Stephen Miller certified Master Chef, and general manager of Premier Restaurant Group. “This will be the next trend which will enable restaurants to scale when needed to facilitate large orders and keep their customers instead of turning them away,” Miller added. The company has many years of experience in serving Chicago and the food industry behind the scenes and acting as a commissary for restaurants and airport restaurant foodservice. In addition to being the Caterers caterer, Premier also has space used as a shared kitchen in which they can provide staff or you can have your own staff working producing your food. The company also has a very large outdoor BBQ division. They have rolling barbecues and smokers to cater events from 100 to 5,000 people. If you are interested in taking advantage of the income opportunities that exist and generating catering sales without fear of failure, contact Premier Restaurant Group today. See their ad on page 11 of this issue.
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Scan this QR code on your smartphone to sign up for free tickets to the Chicagoland Industry-Wide Trade Show 9-27-18, Schaumburg, or visit http://www. foodindustrynews.com/ trade-show-tickets/ Tickets available exclusively to foodservice, retail and institutional buyers.
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