Food Industry News June 2020 web edition

FOOD INDUSTRY NEWS

38 CELEBRATING

YEARS

JUNE 2020

FOOD

Date Subject to Change Based on the State of Illinois Guidelines. Check with us for details 847-699-3300 or visit us at www.foodindustrynews.com SEE PAGE 47

INDUSTRY NEWS FOLLOW US ON FACEBOOK AND TWITTER!

HELPING YOU TO BUY LOCAL SINCE 1984

FOUNDED 1982

JUNE 2020

LUSH WINES & SPIRITS

L

CONFIDENTIA

opening, ion about units the latest informatfood service industry Your source for ng in the edition: closing and remodeli in our online and listings See your ad strynews.com www.foodindu

Hot port Leads Re 2020 MAR/APRIL

INDUSTRY S OF FOOD

PUBLISHER FROM THE

Contains:

eling, on Units Remoding n Information or Expand Changing Hands Interest n News of n Incorporations e Applicants n Liquor Licens n Bankruptcies for Sales n The Edge

NEWS

Let Us Be Your Chicago Market Feet On The Street

✓ Print and Digital Monthly Trade Magazine Advertising ✓ Mini Trade Show Networking Shmoozefest Events Member ✓ Targeted Mailings to New & Established Buyers ✓ New Opening Monthly Hot Leads Reports ✓ Digital Ad and E-Blast Programs

published monthly; rs.

REPORT is HOT LEADS to Our Advertise rtisers, Free 07 $375 for Non-Adve • Fax 847-699-33 847-699-3300 To Subscribe:

F

S

D IN

EW

SILVER PL

BY

OO

GRAM RO

SAVINGS TER P AT

D U S T RY

N

AROUND CHICAGO: POOCHIE’S .... 31 ILLINOIS DEPT. OF AGRICULTURE NRA BUYING GUIDE .................. 19 CHICAGOLAND NEWS................. 25 CLASSIFIEDS ...................... 36-38 NATIONAL NEWS ....................... 8 What started as a fine wine and spirits shop

DINING WITH MS. X ....................4 NUGGETS .............................. 46 appealing to hop heads, malt mavens, and spirDIRECTORY ........................ 33-35 PEOPLE SELLING THE INDUSTRY .. 28 it aficionados has transformed its concept into

a gourmet retail market. Lush offers eccentric HR MATTERS ......................... 12 TRAVEL: ELKHART LAKE, WI ...... 41 entrees, sides, desserts, breads and cheeses.

Items are available for take-out or delivery.

Their menu includes 18-hour braised French onion soup, crispy butter fried half duckling with sour cherry demi-glacé, butter fried heirloom potato chips, bourbon maple chili carrots, do it yourself cocktail kits, roasted vegetable and artisan cheese served with roasted pecans, dried cherries and grilled bread, Carrot Ginger Bisque and more. The store sells a

june 2020 1-8.indd 1

multitude of fruits and vegetables, charcuterie and dairy, all of which have helped to increase store traffic. The mastermind behind Lush is Mitch Einhorn, a talented gourmand. His venture began with the much beloved Twisted Spoke in 1993, and has grown and evolved alongside his love of all things culinary. He debuted Lush Wine & Spirits in 2005 to fill a niche in the Chicago wine market. Inspired by visits to small winemakers, he envisioned a place neighbors could go and speak with experts in a friendly, unfussy way. Lush has two locations in Chicago (West Town & Roscoe Village) and one location in Evanston. a

5/12/20 8:46 AM

Pastorelli_2017_TradeAds_Bags_r3.pdf

1

2/1/17

11:56 AM

A SWE T A ZESTY A ROBUST BLEND BASIL BLEND ITALIAN BLEND WITHOUT CHEESE C

M

Y

CM

MY

CY

CMY

K

Regina by Pastorel i Pastorel i Italian Chef 4 - 190oz pouches 4 - 190oz pouches

Pastorel i Continental Chef 4 - 190oz pouches

The Choice is Yours Since 1927 now available in pouches

Contact us for sample or distributor information Pastorel i Fo ds, Inc. • 80 .767.2829 • pastorel i.com A SWEET BASIL BLEND

Regina by Pastorelli 4 - 190oz pouches

A ZESTY ITALIAN BLEND

Pastorelli Italian Chef 4 - 190oz pouches

A ROBUST BLEND WITHOUT CHEESE

Pastorelli Continental Chef 4 - 190oz pouches

Contact us for sample or distributor information Pastorelli Foods, Inc. • 800.767.2829 • pastorelli.com june 2020 1-8.indd 2

Since 1927

5/11/20 4:07 PM

Your local, family owned &

Food Industry News® June 2020

operated, provider of

Workers'Comp, Healthcare Coverage, HR Compliance, Payroll, and Benefits administration to 34,000 individuals.

Put our buying power to work for you.

If you’re not with Employco, you’re probably overpayingby thousands of dollars!

Our huge pool of 34,000 insureds typically enables us to deliver lower rates with increased coverages.

Can you really afford to overpay?

If not, call EMPLOYCO today.

Actual Employco Client Savings CHICAGO FOOD WHOLESALER

The company saved $900 per employee per year on their group healthcare plan.

CHICAGO JANITORIAL COMPANY

We saved the client 20% on their workers’ compensation costs.

Client Testimonial

SILVER PL

GRAM RO

SAVINGS TER P T A

Member

BY

F

OO

D IN

EW

S

As a 30 year+ small business, with the help of Employco our payroll time has been cut in half, claims are taken care of, and our employees are happy to utilize the benefit options.

Plus, their customer service is excellent and easy to work with!

D USTR

YN

-Cornell Bar (Countryside Saloon, Inc.)

FOR A FAST, FREE, NO OBLIGATION QUOTE CALL PAUL MICHAELS TODAY

312-848-4948

pmichaels@employco.com 350 East Ogden Avenue, Westmont, IL 60559 | 630.920.0000

www.employco.com june 2020 1-8.indd 3

5/11/20 4:07 PM

Page 4

Food Industry News® June 2020

foodindustrynews.com

DINING WITH GOT ROOF LEAKS? MS. X PREVENT ROOF LEAKS BEFORE THEY OCCUR WITH PROPER ROOF MAINTENANCE!

Est in 1975, family owned and operated, we specialize in commercial roofing, roof maintenance, sheet metal, skylights, siding, gutters, and tuckpointing.

PROUDLY SERVICING ALL MAJOR CHICAGOLAND RESTAURANTS AND FOOD INDUSTRY BUILDINGS FOR OVER 40 YEARS!

SATISFIED CUSTOMERS INCLUDE: Buona Beef + Four Corners Tavern Group + Bravo Restaurants (Ginos East) Best Foods (Unilever) + Pompei Bakery + Turano Bakery + Phil Stefani Restaurants Chicago Prime and Avante Banquets + Devanco Foods + Angelo Caputos Brookhaven Marketplace + Gene and Georgetti + Burrito Parilla + Chicago Pastry Mission Barbeque + Starbucks + Paisans Pizza + Wrigley Rooftops + Scatchell’s “NOT ONLY DO WE STAND BEHIND OUR WORK, WE ALSO STAND ON TOP OF IT!” PAST

CALL FOR A FREE ESTIMATE

708-387-9784

PRESENT

20,000 SQ. FT AMERICAN FLAG ROOF

www.CareRoofing.net 9536 W. 47th St, Brookfield, IL Enforce new policies that limit consumer handling of unwrapped food items.”We’ll be returning to the days when I was a kid,” one area grocer said.

“You pointed to it, it got handed to you in a bag and now it will be taped shut.”

With the shelters forced to close their kitchens, The Chicago Help Initiative has stepped up. Asking people to drop off lunches at 721 N. LaSalle on Monday, Wednesday, Friday and Saturday, the CHI delivers to where the food is most needed. Being in front of the Catholic Charities building and watching the stream of cars pulling up to drop of bag lunches is heart warming.

june 2020 1-8.indd 4

JUNE 2020

CITY BARBEQUE 123 N. Northwest HWY., PARK RIDGE, IL 847-993-8024. I stopped in and ordered off the menu. I was in the mood for turkey, so I loaded up. I ordered two turkey breast sandwiches on a bun. Those buns are so good. Top off the meat with pickles and some of their BBQ sauce; they have a few choices. You can order their meats by the pound, so I picked up a pound of the turkey breast.

For my sides, I ordered some of their fresh cut fries and the baked beans with brisket.

CROSS-RHODES 913 Chicago Ave. EVANSTON, IL 847-475-4475. I have dined here for years. The food is always outstanding and their staff is the best. It’s a casual restaurant with Greek specialties that include souvlaki, Greek chicken, gyros and more. My favorite dish is the Greek Villagers Salad which is tomato, onion, cucumber, feta and olives. I often add chicken breast. They offer very generous portions and you get plenty of feta. I also love their gyros sandwich and the Greek steak fries with their famous dressing. Their fries are very addicting.

DAIRY QUEEN 3510 Lake Ave. WILMETTE, IL 847-251-8727. On the day I stopped here, I placed my order at the doorway on one side of the building, drove around to the other side of the building, paid and picked up my order at that door. This is a small, seasonal place that is busy all the time. Whether I’m getting a sundae, blizzard, chocolate dipped cone with chocolate soft serve ice cream, or a box of buster bars, it’s always worth the trip.

HARRISON’S POULTRY FARM 1201 Waukegan Rd. GLENVIEW, IL 847724-0132. They serve fresh, all-natural poultry. It’s a butcher shop, where you can make your selection out of the case or you can select some of their pre-packaged items. They carry chicken and turkey that is stuffed, marinated or breaded. They also have wings, duck and more. If I’m making chicken soup, this is where I get the whole chicken from, because I know it’s fresh. They also carry seasonings, sauces and some specialty items.

IDEAL BAKERY 4765 N. Milwaukee Ave. CHICAGO, IL 773-631-6897.

This is a full service bakery. I stopped in to get some sweet rolls and donuts. I just love the gooey jelly filling in a donut or a sweet roll.

Plus, they have a wide selection of cakes, cookies, European pastries and breads. I also picked up a loaf of their multi grain bread; it was so fresh. Everything I’ve tried from there has been delicious!

LONGHORN STEAKHOUSE 7070 W. Forest Preserve Dr. NORRIDGE, IL 708-457-2280. Curbside to-go pick-up from here is simple. I ordered online and when I got there, I called and they brought my order out to my car. I ordered the Renegade sirloin with grilled shrimp, rice and a Caesar salad. Plus, I ordered a loaded baked potato. I figured this would be enough for two meals; I was right. They included bread and packaged everything perfectly. You can also purchase steaks to cook at home.

SIAM PARAGON 503 Main St. EVANSTON, IL 847-332-2302. Their menu has a large variety of items to choose from. They have sushi, sashimi and maki rolls, along with Asian and Thai specialties. My recommendation is to order a few things and share. The Spicy Scallop Sashimi and the Lobster Maki Bomb were amazing. For our entrées, we tried the vegetarian Pad Thai and an order of the Pad See Eu with shrimp. It was very good and filling.

5/11/20 4:07 PM

LET US HELP YOU

Reimag ine YOUR RESTAURANT

+ OPERATIONS + STAFFING + TAKE OUT & DELIVERY + MENU DEVELOPMENT + MARKETING SERVICES + EFFECTIVE PRODUCT SELECTION and more!

Visit foodie.sysco.com or reach out to your local Marketing Associate today to get started!

SYSCO CHICAGO | 250 Wieboldt Drive Des Plaines, IL, US, 60016-3192 | (847) 699-5400

june 2020 1-8.indd 5

5/12/20 3:15 PM

Page 6

foodindustrynews.com

Food Industry News® June 2020

Secrets to Staying Cool Under Pressure

We Are All in This Together.

Support Your Local Hot Dog Stands!

Find a location near you: www.ViennaBeef.com Vienna Beef, Ltd. | Chicago, IL 60609 | (773) 278-7800

Using UV to Reduce Airborn Bacteria The results of a recent Chinese study revealed that nine people were infected

by Covid 19.

Trace contacting revealed that all the infected individuals ate at the same restaurant.

The conclusion of the study was that the virus was being recirculated throughout the restaurant via the heating cooling and ventilating system.

There is so much that we don’t know about this disease that we will learn as we navigate through this.

However, there are some basic fundamental measures that restaurants or any buildings with commercial ventilation systems and multiple individuals occupying these buildings can do immediately.

Do not recirculate any air within the

june 2020 1-8.indd 6

building! Move all fresh air dampers to the 100% outside air position, and all exhaust dampers to the 100% exhaust

Researchers have been examining how humans and animals react and adapt to adversity, identifying those who are particularly resilient to stress and tearing apart the factors that contribute to this ability.

Knowing why some people handle stress better than others, and the things we might all do to improve our resilience, won’t just help all of us manage life’s daily struggles better, it might also teach us how to use stress to our advantage.

One thing is for certain: whether you are running late for an interview or coping with a personal loss, stress is unavoidable. In 2019, the largest known study of stress levels showed that three-quarters of people had been so stressed in the past year that they had felt overwhelmed or unable to cope. It can be so damaging to our well-being that one in three of these people had been left feeling suicidal, and one in six had self-harmed.

Yet, stress is also an essential physiological response that allows us to quickly adapt to the world around us. What we call stress is actually a chemical reaction that begins in our brain, specifically the amygdala, which is on constant surveillance for any potential threat.

The amygdala combines sensory information with memories of similar situations to judge whether an emergency response is required. If alarm bells ring, a distress signal is sent to the hypothalamus – a small nodule near the base of the brain – which activates two major pathways. The first triggers our ancient fight-or-flight system, which pumps out adrenaline, making us more alert by increasing our heartbeat and the efficiency of our breathing and forcing more blood into our muscles. The second prompts the release of other hormones, including cortisol. This keeps the stress response active and releases stored glucose to give us more energy. It also suppresses our digestion, immune system and inflammation, to focus resources on the immediate threat. When the threat has passed, cortisol levels drop, helping to bring all these chemicals back to their original levels.

But don’t forget that a little stress isn’t a bad thing. A team led by Daniela Kaufer at the University of California, Berkeley found that exposure to stressful stimulus heightens cognitive abilities; controlling that is the key to preventing fear taking over.

position.

This measure will minimize the possibility of recirculating the virus within the building ventilation system.

Additionally, point of use ultraviolet lamps may inhibit the growth of the virus. There are commercial ultraviolet systems that can be installed in ductwork and/or plumbing systems.

Consult with your mechanical contractor, and/or plumbing contractor for more information.

Be safe, be well, be diligent.

–Tony Scimeca, Hot Water911/ Design Temperature.

Tony has been a HVAC mechanical contractor for 40 years; Hot water 911 is based in Chicago.

The date of our next Shmoozefest, like all events right now, is subject to change based on State of Illinois pandemic guidelines. See page 47 for our updated sponsors list.

We’ll keep you updated but feel free to check with us for details: 847-699-3300 or visit us at www.foodindustrynews.com

5/11/20 4:07 PM

Food Industry News® June 2020

Page 7

Add More Plant-based Foods to Your Diet for Better Heart Health During these “hunker down” times, stress is high; so are heart attacks and stomach issues. Even if you’re not a vegetarian, according to Science Daily, a new study recommends that cutting back on animal-based foods for more plant-based foods may lead to a healthier heart.

Researchers analyzed data on food intake from more than 10,000 middle-aged adults in the United States who participated in a study from 1987 through 2016. None of them had any cardiovascular disease at the outset of the study. The researchers looked at the proportion of plant-based food the participants ate compared to animal-based foods. Those who ate the most plant-based meals had a 16% lower risk of cardiovascular disease (heart attack, stroke, heart failure, and other conditions), a 32% lower risk of dying from a cardiovascular disease, and a 25% lower risk of death in general compared with those who ate the least amount of plant-based food.

Meanwhile, another study reported on the Harvard T.H. Chan School of Health website suggests that a plant-based diet may help ward off type 2 diabetes. Researchers looked at data from nine studies that included health data from more than 300,000 participants, of whom 23,544 had type 2 diabetes. Their review of adherence to an overall predominantly plant-based diet found that people with the highest adherence had a 23% lower risk of type 2 diabetes than those with weaker adherence to the diets.

You may not have to go completely vegan, but cutting out meat and eating more fruits, vegetables, legumes, and whole grains can have a positive effect on your physical well-being.

FOOD INDUSTRY NEWS 1440 Renaissance Drive, Park Ridge, IL 60068

847-699-3300

Valerie Miller President and Publisher Terry Minnich, Editor Cary Miller Advertising/Vice President 847-699-3300 x12 Nick Panos Corporate Counsel Davy Kusta

Independent Advertising Consultant

(708) 439-1155 Mark Braun Associate Publisher

James Contis 1927-2013 Food Industry News Issue 6, June 2020 (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 © 2020 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

june 2020 1-8.indd 7

Top States for Top Health Care Where you live can affect the quality of the health care you receive. The WalletHub website analyzed the 50 states and the District of Columbia, measuring cost, accessibility, and outcomes. Here are the top 10 states for good health care: 1.

Minnesota 2.

Massachusetts 3.

Rhode Island 4.

District of Columbia 5.

Vermont 6.

New Hampshire 7.

Hawaii 8.

Maine 9.

North Dakota 10. Iowa The bottom five: Arkansas, South Carolina, Mississippi, North Carolina, and Alaska.

Dedicated to Being Chicagoland’s Leading Independent Foodservice Distributor Since 1976 Produce • Meat • Dairy • Pizza Supplies • Dry Goods Disposables • Spices • Poultry • Baking Supplies • Chemicals Seafood • Beverages • Ethnic Items • and more!

For Personalized Service, Please Call Us Today!

(708) 235-0788

Chef Sarah Stegner; Photo: Kurman Photography

As the COVID-19 pandemic continues to beat up businesses, supporting each other becomes more and more important. For Prairie Grass Cafe, Illinois, the phrase “it takes a village” has become a mission.

Sarah Stegner, co-chef/owner of Northbrook’s Prairie Grass Cafe at 601 Skokie Blvd., said “we have embraced this new normal by supporting our customers’ food needs–and they are supporting us by regularly ordering take-out and purchasing food for their neighbors, friends and first responders. We have a lot to be thankful for—our customers are caring people.”

“We are so grateful that during times like this, friends really pitch in.

Our longtime friend and my fellow Green City Market board member Bill Kurtis and his wife Donna LaPietra have been amazing,” said Stegner.

Prairie Grass Cafe offers curbside service during this difficult time because they want guests to enjoy food that is familiar, sustaining, and delicious. “Our customers’ continued business ensures that when it is safe and legal for our employees to work again, we will still have a restaurant for them to come back to,” she said.

wilkensfoodservice.com Low Minimums • Serving Greater Chicagoland and NW Indiana Dedicated Distribution Programs for Chains and Independents

Leadership is the ability to facilitate movement in the needed direction and have people feel good about it.

—Tom Smith

ATM Placements & EMV Kit Conversions Upgrade your ATM to be EMV card compatible as reverse liability is now in effect!

Upgrade before the end of 2020 or you could be at risk!

Make an ATM your next great profit center.

CALL DAVID HAYENGA, VP & CFO

815-275-8031 WWW.MEIRTRAN.COM

We are a full-service accounting and tax firm with practical solutions for real issues.

Let us be your all-in-one resource to help you succeed.

Contact Christian Ortiz for a free consultation

(847) 498-1040 Si Habla Esponol

5/11/20 4:07 PM

Page 8

foodindustrynews.com

FOOD EQUIPMENT PARTS AND SERVICE

Covid 19 Special Service Rates No Charge for Travel

Ice Machine Cleaning and Sanitizing

Starting at $99 for 300lb capacity machines

888 908 5600

$120 per hour of diagnostics/repair Email service@cokerservice.com 2.5 hour max on all calls Equipment sanitized after repair Fix It Yourself?

Most repairs complete on same day We have Techs available All Techs practice Covid-19 Protocols by phone to help And... over a million parts in stock

888 908 5600

Email: parts@cokerservice.com

Email: service@cokerservice.com

888 908 5600

Don’t Excuse Bad Attitude

How do top leaders handle good workers with bad attitudes? “We make excuses for ‘performers’ who have a temperament that negatively impacts those around them. I’d approach them with a true desire to understand what’s driving the bad behavior, but if it doesn’t improve with the support I’m able to give, I’d remove the employee.” —STEPHANIE NADI OLSON, founder, We Are Rosie

Retiring in Harmony Requires Clear Expectations A 2015 Fidelity study of couples showed that half of baby boomers (people ages 52 to 70) don’t even discuss a post-career plan, much less agree on it. Couples also have trouble expressing their expectations for each other in retirement, especially if one spouse retires first, The working spouse, for instance, might expect the at-home spouse to do more of the household chores, whereas the at-home spouse—let’s just say it’s the husband—has no clue that’s on the agenda.

Talking sets the framework and allows people to realize they can problem-solve together. Once you have the outlines of a plan, you still need to identify how you’ll pay for it. A financial planner can help you run the numbers and, if necessary, provide a reality check. You’ll both need to reestablish a budget; this time based on straightforward living without a paycheck net. Budget expenses accordingly. The cash will support different objectives. If it doesn’t, you could end up on the same page faster than you think. For example, suppose one of you wants to downsize and the other has been resisting the idea, but both of you want to travel. If you discover that your retirement budget doesn’t support frequent trips, you might decide to free up cash by downsizing after all. Or, if you can’t agree on whether to retire at the same time and the budget shows an income shortfall, having one person work longer becomes a no-brainer.

Even disagreements about who will do the chores when one spouse works can be partly solved if you know you can afford to hire a housekeeper a few times a month.

Give your separate visions a trial run. One spouse could say to the other, ‘For the next couple of years, I want to stay where we are, and then we can reevaluate,’ or ‘Over the next few years, we’ll visit places where you want to move.’ ” If you’re desperate to escape cold winters and you’re both willing to think outside the box, rent a condo in Florida (or Phoenix) for a few months and have your spouse visit.

Maybe you’ll both end up loving it there—or not. Either way, problem solved.

june 2020 1-8.indd 8

Food Industry News® June 2020

National News Snoop Dogg has inked a multiyear partnership with Australian wine brand 19 Crimes, which is owned by Treasury Wine Estates, and will roll out his first vintage -- a red blend from California called Snoop Cali Red -- this summer.

As part of its plan to be Net Zero Carbon by 2040, Amazon commits $10 million to restore and conserve 4 million acres of forests in the Appalachians and other U.S. regions in partnership with The Nature Conservancy. Bushwick Kitchens, the Brooklyn-born all natural sauce brand featuring Trees Knees Spicy and Trees Knees Butter organic maple syrup varieties recently launched in Walmart stores nationwide. Farmerowned cooperative Land O’Lakes, Inc. unveiled new packaging celebrating farmers ahead of its 100th anniversary. The new packaging will show up in a variety of ways, including through a new front-of-package design that features the phrase, “Farmer-Owned” above the Land O’Lakes brand mark.

Food Network returns with a lineup of inspiring content featuring Robert Irvine with new episodes of Restaurant Impossible: Revisited, premiering Thursday, June 18th. Catch special episodes of Restaurant: Impossible starting on Thursday, June 25th. IHG® Army Hotels, a portfolio of hotels which serves thousands of guests every day on 40 military installations in the United States and Puerto Rico, continues to fulfill its mission to serve communities and military families during the COVID-19 pandemic. Marriott International, which for 92 years has been recognized as a hospitality leader for its commitment to quality, exacting standards, and rigorous training, announced that it will be rolling out a multi-pronged platform to elevate its cleanliness stan-

dards and hospitality norms and behaviors to meet the new health and safety challenges presented by the current pandemic environment. Panera announces the launch of Panera Grocery, a new service enabling guests to purchase high-demand pantry items such as milk, bread and fresh produce alongside their favorite Panera soup, salad or sandwich. Leveraging the Panera supply network of clean ingredients, Panera Grocery is easily ordered on the Panera app or website. Red Lobster introduces Date Night Deals plus virtual backgrounds and a customized playlist to set the mood for a romantic night. More information can be found on their website. The 2020 Democratic National Convention in Milwaukee, Wisconsin has been rescheduled from its original July 13-16 dates to August 17, 2020. Check for updates.

The travel industry has lost a full third of all the jobs in the U.S. and is experiencing a total impact from coronavirus that is nine times greater than the 9/11 attacks, according to new data released by the U.S. Travel Association and the analytics firm Tourism Economics. United Airlines recently announced that it has transformed one of its cargo facilities at George Bush Intercontinental Airport into a food distribution center to aid the Houston Food Bank’s efforts to feed families in need during the COVID-19 crisis. US Foods, partners with retailers nationwide to provide distributions support. The company deployed over 700 associates to help maintain the nation’s food supply.

5/11/20 4:07 PM

june 2020 9-16.indd 9

5/12/20 11:16 AM

Page 10

foodindustrynews.com

Food Industry News® June 2020

Restaurants Sell Grocery Direct to Boost Sales As Americans continue to shelter in place, home cooking continues to rise. That trend, coupled with a scarcity of some items on supermarket shelves, is motivating more restaurants to start selling groceries. Both Potbelly Sandwich Shop and Subway started selling deli meats, cheeses, condiments and other sandwich fixings in bulk, and prior to that, California Pizza Kitchen, Tender Greens, Frisch’s Big Boy and Dog Haus entered into the grocery business. Other foodservice entities that are getting into the game include Panera Bread, Moe’s Southwest Grill, Taziki’s Mediterranean Cafe, Newk’s Eatery and Pollo Tropical have all added pantries to their to-go options. - Adapted from nrn.com

Profile: Imperio Azteca Each Year, Century Energy Drives at Least $20,000 in Savings and Rebates To My Bottom Line!

“Mike and Century Energy understand my business and know how to help me save money. Their decades of experience have helped us create and implement a total energy strategy that accounted for our individual usage, our appetite for risk in power and gas contracts, and our operations (both current and future).

Mike digs deep to find and simply explain available options that no other broker or supplier ever has.

He is ethical, honest, and hardworking and I happily recommend working with him to reduce your costs, manage your risk, and increase your profits.

Mike is the “easy button” for Energy and that’s why I recommend him and his firm.”

Pictured with Ed is Century Energy – Ed Chouinard, President, PDS and President, Mike Hyman Weinstein

To See How Much You Can Save, Call Mike Hyman, Owner, 630-817-3164

Keep your vitality. A life without health is like a river without water.

—Maxime Lagacé

june 2020 9-16.indd 10

Josh Cellars is a negociant brand, so they don’t own a winery or any vineyards, much like some of the world’s greatest chateaux in Bordeaux & Burgundy. They do, however, work with California’s best growers to build a superior wine blend. Their winemaker spent over a decade making sparkling wine at one of the world’s largest and most prestigious champagne houses, where blending distinct lots is essential to making great wine.

Those experiences make him uniquely qualified to source and assemble wine blends of great character and complexity, in the signature Josh Cellars style: fruit-forward and rich, with approachable tannins and a long finish. The bouquet bursts with intense dark fruits, cinnamon, clove and subtle oak aromas.

The palate is dominated by flavors of black cherries and juicy blackberries, accented by delicate vanilla flavors and toasty oak and finishing long with round, soft tannins. This wine’s rich fruit, acid, and tannic structure complements just about any well-seasoned meat such as steak, pork loin, or lamb chops, followed by an chocolate dessert or espresso.

Imperio Azteca was founded in 2006 by Beto Campos and Ruben Hernandez with the goal of making it easier for Hispanic foodservice concepts to get everything they need from one supplier.

Ruben and Beto discovered by talking with their friends in the restaurant business that much of their time was spent going from supplier to supplier to get everything they needed. With a strong work ethic and desire to serve, Imperio Azteca was born. Fourteen years later, Imperio Azteca now offers everything Mexican and fast-food restaurants need, all from one supplier.

Because of the small footprint many restaurants have, Imperio Azteca offers same day and next day delivery with no order size minimums. They are proud that their first customer is still a customer today. In addition to national brands like V & V and Goya, the company also offers all types of dry goods, spices, produce, meats, poultry, dairy, chorizo, ethnic and hard to find, Hispanic specialty products, disposables and packaging. They understand that their customers may not need a whole case of something so they offer split cases at no extra charge. The firm also offers a full line of produce and predictable, consistent pricing. They give you flexibility in your purchasing. Meats, poultry, ethnic specialty products, chorizo, and dairy products.

5 Major Work Stresses Feeling stressed out at work? You’re definitely not alone. According to the Fast Company website, a LinkedIn survey of 2,843 professionals found that 49% say they’re stressed on the job—men and women in equal numbers. What’s the cause?

Workload 70% Lack of confidence in job security 64% Lack of purpose 64% Workplace politics 63% Lack of job tools 62%

5/11/20 4:11 PM

Food Industry News® June 2020

Stress is Global, But Higher in the U.S.

If you’re feeling stressed these days, you’re not alone. In fact, according to Gallup’s annual Global Emotions report, stress, worry, anger, and other negative emotions are at a record high around the world. The United States leads the pack. The survey of 1,000 adults found that 55% of Americans reported feeling stressed the day before taking the survey, far above the worldwide average of 35%.

Other negative emotions were high, with 45% of Americans saying they’d felt worried on the previous day, and 22% reporting anger. The worldwide averages were 39% for worry and 22% for anger.

Only Greece, the Philippines, and Tanzania had stress rates higher than the U.S.

Page 11

Support Local Business

Sparkling Water Brand to Celebrate America’s Everyday Heroes Across the Nation

Sparkling Ice®, made by Talking Rain Beverage Company®, is proud to announce its first-ever Cheers to Heroes campaign to celebrate America’s everyday hometown heroes, in conjunction with its fifth annual partnership with the Honor Flight Network. Throughout the campaign, Sparkling Ice has pledged to give back $400,000 to unsung heroes through various initiatives including their new Cheers to Heroes contest, a donation to the Honor Flight Network, and by creating moments to surprise and delight everyday consumers.

Sparkling Ice’s Cheers to Heroes contest was created to thank and celebrate not just our military, but also our local community heroes, who continue to work on the front lines to support our country. Whether you’re a nurse, first-responder, grocery store worker, farmer, parent, postman, office manager, doctor, or teacher – it’s your turn to be honored for everything you have done to contribute to our country during this time of need.

“Over the last few months, our entire country has come together to fight on the front lines and support one another as we face the COVID-19 pandemic,” said Chris Hall, CEO of Talking Rain. “As a company, it is our mission to support and give back to those who need it most, especially in these trying times. We want to honor the heroes who have had an immense impact on their local community, and we hope to bring a little bit of joy to these honorable people, who will forever have a lasting impact on their communities.”

Consumers across the country can nominate a friend, colleague, peer and/or neighbor who is considered an everyday hero for a chance for the hero to win $10,000. Cheers to Heroes nominations can be submitted anytime now through June 14 on the following online submission form – www.sparklingice. com/cheerstoheroes.

At the end of the nomination period, Sparkling Ice will identify the top three submissions which will be voted on throughout the month of July on the Sparkling Ice website, and the winner will be announced on August 7th. The nominator of the winning hero will receive a $500 incentive.

june 2020 9-16.indd 11

COFFEE & FOODS -Since 1973-

Supporting Local, Family Owned & Operated Business is how we recover and become stronger than before, together.

773.638.5310

-VISIT US ONLINE-

www.tecfoodsinc.com

Chicagoland’s Beef Specialists Boxed Beef • Custom Trimming • Patties PORTION CUTTING • ALL GRADES FROM UTILITY TO PRIME

Aggressive Pricing • USDA Inspected • Halal Products CALL NOW TO CHECK TODAY’S PRICING

(773) 538-1511 www.steinbachpro.com

5/11/20 4:11 PM

s,

,

Page 12

foodindustrynews.com

RESTAURANT EQUIPMENT REPAIR “CALL MACKAY RIGHT AWAY!”

Mackay HEATING & MECHANICAL

Specializing In Fast, Expert Repairs Of Refrigeration, Ovens, HVAC and All Types of Cooking and Food Prep Equipment Call John Mackay:

847-381-0448

BARRINGTON, SCHAUMBURG & SHOPPING MALLS IN NW SUBURBS

1

#

Your One-Stop, Service EQUIPMENT REPAIR INFull RESTAURANT

MACKAY RIGHT AWAY!” ICE“CALL CREAM SUPPLIER

Mackay HEATING & MECHANICAL

Soft Serve, Hard Pack, Gelato, Frozen Yogurt Over 200 Different Flavors, Brands, Styles

We Have Everything You Need Including Finished Product,

Mixes, In Disposables, Toppings, Frozen Fruits, Candies, Specializing Fast, Expert Repairs Of Refrigeration, Ovens, Whipped Cream, Chemicals, Supplies, and more!

HVAC and All Types of Cooking and Food Prep Equipment Serving the Midwest Since 1988

catalog: 630-231-3005 847-381-0448

CALL JOHN Call forMACKAY: our free

www.foxvalleyfarms.com BARRINGTON, SCHAUMBURG & SHOPPING MALLS IN NW SUBURBS

Spirits Producers Incorporate Honey

Honey is undergoing a resurgence among spirits producers, who are using it in a plethora of creative ways after a long period of neglect, Jake Emen writes. Nelson’s Green Brier Distillery sourced raw wildflower honey for its limited-edition Belle Meade Bourbon while beekeeping, and honey, are in our roots as a company and remain integral in our distillation and spirits,” said Caledonia Spirits president and owner Ryan Christiansen. - Adapted from

VinePair

More Meat Processing Facilities Close Temporarily

Tyson Foods and JBS U.S. Holdings are closing meat processing facilities as employees fall ill and concerns about the spread of coronavirus through facilities rise.

Tyson Foods temporarily closed a pork production plant with 1,400 workers in Columbus Junction, Buy Direct & Save! Iowa after more than 24 employees tested positive for COVID-19, according to Meat + Poultry. To prevent additional plant closures, Prices include Curbside Delivery!

CNBC reported Tyson is rolling • Cooking out infrared body temperature Equipment scanners at three of its processing facilities.

• Refrigeration JBS closed a beef-processing Equipment plant in Souderton, Pennsylvania • Slicers & Grinders for two weeks, but is continuing to operate one in Greeley, • Food Prep Colorado. Workers at the Greeley Equipment plant accuse JBS of insufficiently Click Now For Pricing promoting social distancing and hygiene, which has led to an inand Free Delivery! vestigation on site safety by the www.alphafoodequip.com Weld County Health Department.

june 2020 9-16.indd 12

Food Industry News® June 2020

Farmers Hen House HR MATTERS Eggs Debuts New Traceability Hiring in the Aftermath of Feature the COVID-19 Crisis Farmers Hen House Eggs is thrilled to announce the launch of their Traceability Feature. This traceability feature will allow people to see exactly what farm their eggs came from, strengthening the connection between people and the food they eat. Farmers’ customers will be able to access information regarding the day the eggs were picked up at the farm, where they were packed and from what farm, as well as giving them information on the actual farmer and his life and certifications.

“We want to bridge the gap between our farmers and our customers, because we know that there is a great satisfaction in knowing and trusting where and who your food comes from.

That’s why we’re one of the first companies to use blockchain technology to provide our customers with the utmost transparency.”

This feature, using blockchain technology, will connect the customer directly to the egg’s origin. Customers will scan the QR code on their carton which will then take them to a website where they will enter the data from the carton. As soon as the data is entered, they will have access to all the information regarding the origin of their carton of eggs.

“We believe that the hallmark of ethical food production is transparency.

That’s why we’ve provided our customers with the opportunity to see and know exactly where and who their food comes from with our new traceability feature.”

There’s farm to table, and then there’s table to farm.

Farmers Hen House does both. See their ad on page 14

By Robert Wilson Consistently finding and hiring qualified employees has never been easy. It will be even more difficult in the aftermath of the COVID-19 crisis.

Searching for top talent – With the workforce and unemployment riding a wild roller coaster, it’s necessary for managers to use new and innovative techniques to attract talent. Consider reaching out to recent retirees who could represent a quick and easy way to fill a gap. Encourage your current staff to refer a friend or family member through a more attractive referral bonus offering.

In-person interviews - Meeting face-to-face may still be necessary in some situations and that’s ok.

Avoid shaking hands and practice social distancing. Before the interview, inform the candidate of your company’s recent cleaning activities and other related details (e.g., face mask policy).

Virtual interviews – In situations where inperson interviews aren’t possible, virtual interviews are a useful and reliable substitute. With today’s advances in technology along with our recent mass exposure to apps such as Zoom, Skype, and GoToMeeting, video interviews will be preferred by most employers and candidates until a vaccine is ready and the crisis is over.

Here are some tips to facilitate an effective virtual interview: 1. If you haven’t already, contact a video conferencing vendor and start a free trial – most vendors are offering extended periods of time for the free trial.

2. After a video conferencing vendor has been selected and prior to the actual interview, facilitate test calls with the hiring manager(s) to ensure everyone’s system is working and they feel comfortable with the process.

3. Be flexible with interview times. Candidates may have limited access to a shared home computer or other technology needed for the connection.They may also need to work around child care issues.

4. Provide the candidate with tips for a successful virtual interview. The tips can include a request for the candidate to test their video conference connection before the actual interview and to dress appropriately like the person would for an in-person interview.

For more on this topic, please contact Rob Wilson at rwilson@ thewilsoncompanies.com. See their ad on page 3.

5/11/20 4:11 PM

Food Industry News® June 2020

Page 13

THE SPIRIT PERSEVERES REDEMPTION ON IT’S WAY TO

Kroger Offers a Blueprint to Help U.S. Businesses Plan to Reopen Safely The Kroger Co. published the first installment of SharingWhat We’ve Learned: A Blueprint for Businesses to provide actionable recommendations for retailers, restaurants and food service companies, manufacturers, logistics and distribution centers and other industries to consider as they start crafting plans for safe work environments while the COVID-19 risk persists.

“With nearly 2,800 grocery stores, 35 manufacturing plants, 44 distribution centers and 460,000 associates across the country, Kroger has learned and continues to learn a lot while keeping our stores and supply chain open and serving America during the pandemic,” said Rodney McMullen, Kroger’s chairman and CEO. “As an essential business, we have led with our Purpose: to Feed the Human Spirit and have taken extensive measures across our footprint to safeguard our associates, customers and supply chain. We are sharing what we’ve learned to help businesses begin to reopen safely and in sync with their respective state plans.”

Kroger’s Blueprint includes actionable recommendations and learnings that the company has applied in the last six weeks to safeguard its associates, customers, and communities, as well as what it has learned through regular interaction with business leaders in other countries, including Italy, Singapore and China – all of which were ahead of the U.S. in terms of the pandemic cycling through their countries.

Elements of Kroger’s Blueprint are available now for the retail sector on KrogerBlueprint.com, including a 17-page PDF and downloadable creative assets including in-store signs and audio files. Kroger will continue to update the Blueprint in the coming days and weeks, providing additional recommendations, insights, best practices, tools and templates for other industries to leverage.

“We share our learnings with the same spirit that many business leaders from around the world have generously shared their experiences with our company, which helped us anticipate the steps we needed to take to provide a safe environment for ou associates and customers,” said McMullen. “We know that we don’t, and we won’t, have all the answers – no one business or organization will. It will take all of us sharing openly the ingenuity that has always been the heart of American free enterprise to get through this, together, allowing America to come out stronger.”

june 2020 9-16.indd 13

RedemptionWhiskey.com | Rye Whiskey. 46% alc./vol. ©2020 Deutsch Family Wine & Spirits, Stamford, CT. Please Drink Responsibly.

5/11/20 4:11 PM

ng Info:

For Samples and Ordering Info:

2206

ggs

ing Info:

2206

Call 319-683-2206

Page 14

Upgrade To Free-Range Eggs Better For The Hens; Better For YOU! For Samples and Ordering Info:

Call 319-683-2206 PROVIDING GROCERY, FOOD MANUFACTURING AND RESTAURANT INSURANCE SOLUTIONS FOR OVER 24 YEARS! Coverages may include — but are not limited to: • Food and drug regulatory compliance • Health, dental and vision benefits • Food spoilage • Commercial auto • Workers compensation • Liquor liability

For more information or a no cost/no-obligation free policy audit, please contact: Steve Gabinski steve_gabinski@ajg.com | 630.285.3686

What Working Mothers Want from Employers It’s challenging for working mothers to succeed in the workplace and at home, according to 90% of 925 working parents in a survey conducted by Indeed and reported on the Forbes magazine website. Among things that would make it easier: • Flexibility (cited by 71%) • Strong benefits (38%)

• Supportive bosses (31%)

CRACKED, TORN, RIPPED BOOTHS? BEFORE

AFTER

We give you a free estimate, take exact measurements and exactly match your fabric or vinyl and custom sew a booth seat or back replacement! Save over 90% over the cost of buying new seating depending on the vinyl. We work quickly, quietly and neatly around your schedule. With our service, you are never without seating! Over 98% of our customers become repeat customers.

EXPRESS SEATING

FOR A FREE ESTIMATE, CALL BILL TODAY, (877) 321-7372

Your Welding Shop On Wheels FULLY INSURED RELIABLE SATISFACTION GUARANTEED

KOP Industries Art Kopacek

(630) 930-9516

Wow Bao Expands Around The Country

Green Vegetable) and rice bowls (Teriyaki Chicken, Spicy Kung Pao Chicken, Orange Chicken).

In addition to assisting restaurants with an alternative source of revenue, Wow Bao is also giving back to the Chicago community, to show their support during the COVID-19 crisis. Various initiatives include 50% discounts for all restaurant industry employees and first responders, discounted family meals for up to six people, uplifting handwritten messages and drawings affixed to all to go bags in order to share a smile, Wow Bao’s food truck stops at various hospitals in the Chicagoland area, offering discounted menu items to all health care professionals, and much more.

Wow Bao, the fast-casual Asian concept offering signature buns, bowls, potstickers and more, has launched a pioneering business model to increase restaurant partner’s revenue while expanding the company’s footprint throughout the U.S. The independently run chain has partnered with operators in various cities to offer alternative sources of revenue by utilizing their space, equipment and personnel to serve prepared Wow Bao staples, while third-party delivery providers including Caviar, DoorDash, GrubHub, Postmates and Uber Eats provide delivery of the casual fare to customers.

Named number one on Fast Casual’s Top 100 Movers & Shakers 2019 Everything’s Going Down the list, the Chicago-based company has Drain expanded its presence throughout In spite of an abundance of bad news North America launching its new and unspeakable horrors, nothing concept in California, North Carolina seems to stop us from hitching and Kansas. The restaurant has also our wagons to a star, as the saying opened in new markets including goes. Even though we’re faced with Austin, Miami, Minneapolis and Port- mountainous problems, nothing seems land, with further plans to expand. to curtail optimism, that tomorrow will “As the restaurant industry tries be a better day. to navigate this uncertain time, Wow To be sure, there are good reasons Bao has developed an initiative that why the idea of progress holds sway allows us to help restaurant partners over us. Indicators over the last two significantly grow top line sales and centuries paint a bright picture of the bottom line profits while expanding future—improved health, longer lives, into new markets,” said Wow Bao technological advancements, a better President Geoff Alexander. “Although educated citizenry, income growth, and this model was developed prior to the dozens more.

All this is wonderful, except it’s COVID-19 pandemic, to help restaunot always the way it plays out in rants increase margins and profits, we are now seeing it as a way to help our individual lives: loved ones die, promises are broken, jobs are lost, and restaurants survive this crisis.”

Unlike “Ghost Kitchens,” which al- dreams don’t come true even when we low restaurants to rent space at larg- work hard. As someone has said, “Bad er kitchen facilities, Wow Bao’s model things happen to good people.” They enables brick and mortar restaurants do.

Not long ago, I spoke with a man to use their existing kitchen space to receiving palliative care after surgery prepare Wow Bao’s menu offerings. for stage 4 pancreatic cancer, which Items are made and shipped frozen was discovered weeks after his longto the participating restaurants, preanticipated retirement. To keep busy pared by the restaurant’s kitchen following surgery, he took a part-time staff andofmade available to consumOver 40 Years Serving the Food Industry job. After a few minutes on the phone, REPAIRS IN: ers through third-party delivery ser- he told me he needed to get ready for FULLY INSURED n Steam Tables vices. n Shelving RELIABLE work, and added, “I love it!” That’s when n SS Tables Wow Bao’s menu includes the res- I came to understand the awesomeness n Sinks SATISFACTION n Oven Doors taurant’s signature steamed bao in a of resilience and optimism.

GUARANTEED n Counters variety John Graham&of GrahamComm is a marketing and sales n Fry Baskets of flavors (Teriyaki Chicken, KOP Industries On-Site Welding n Back Splashes strategy consultant and business writer. He is the creator of BBQ Spicy Mongolian Walk InBerkshire Floor Replacement Pork, n Art Kopacek Fabrication “Magnet Marketing,” and publishes a free monthly eBulletin, “No n Custom Fabrication Beef, Whole Wheat Vegetable), pan- Nonsense Marketing & Sales Ideas.” Contact him at jgraham@ (630) 930-9516 n SS Wall Covering kopindustries.com seared potstickers (Ginger Chicken, grahamcomm.com or johnrgraham.com.

Your Welding Shop On Wheels

Over 40 Years of Serving the Food Industry REPAIRS IN: n Steam Tables n Shelving n SS Tables n Sinks n Oven Doors n Counters n Fry Baskets n Back Splashes n Walk In Floor Replacement n Custom Fabrication n SS Wall Covering

june 2020 9-16.indd 14

Food Industry News® June 2020

foodindustrynews.com

KOP Industries On-Site Welding & Fabrication kopindustries.com

KOP Industries

5/11/20 4:11 PM

Food Industry News® June 2020

Page 15

Atlas Employment Services Reminders As businesses begin to return to full manufacturing capacity, many are faced with a staffing dilemma. Atlas Employment Services, a staffing firm with over twenty years of experience in providing temps to the food industry, gives companies solutions that not only save time and money, but are tailored to the needs of each client. With offices and a number of onsites around the Chicagoland area, Wisconsin and Georgia, Atlas Employment Services has access to a vast network of experienced food industry temps.

Hiring temporary, or temp to permanant employees enables your company to maximize your business’s performance while maintaining the quality your clients expect. But, did you know there are more benefits?

1. HR Advertising, interviewing and screening new candidates can cost your company a great deal of time and money. As an extension of your HR team, Atlas Employment Services recruits, screens and places qualified employees while keeping your labor and staffing budget on track.

By trusting the experts at Atlas Employment, who understand your work environment and GMPs, to place employees, you can continue to do what you do best…run your business.

2. Flexibility Your needs change but maintaining operational efficiency shouldn’t. Temp and temp to permanant workers give you the flexibility you need to address current manufacturing needs. Busy season approaching? These qualified employees enable you to expand your staff while seamlessly ramping up production.

3. Compliance In addition to minimizing hiring costs, Atlas Employment offers health insurance, liability insurance and workman’s comp for temporary employees. By staying on top of US tax filings and changing laws for you, Atlas Employment gives you peace of mind, knowing those working in your facility are in compliance with government regulations.

To find out more ways Atlas Employment Services can help you solve your staffing needs so you can focus on driving your business’s growth, contact Vito Ungaro at Atlas Employment Services at 847-671-1557 or visit their website at www. atlasemployment.com.

You can see the Atlas ad on page 15 of this issue.

june 2020 9-16.indd 15

Is Your Diet Healthy or Not? Most of us strive to maintain a healthy diet, but all the fads and trends that come and go can make it tricky. Here’s some advice from the Newsmax website for staying on the right path: • Fat. Saturated fats can be unhealthy, but unsaturated fats, like those found in avocados, almonds, and fish, are good for you in moderation.

• Eggs. Egg yolks were once thought to contribute to dietary cholesterol, but that’s been proven false. Again, enjoy in moderation.

• “Healthy” food.

Processed foods touted as “healthy” may have high levels of sugar and salt to enhance flavor, along with preservatives. Make sure you’re eating foods that haven’t replaced fat with some other unhealthy ingredient.

• Gluten. Some people are allergic to gluten, so avoiding it makes sense.

If you’re not, however there’s no need to stay away from healthy foods containing wheat, rye, and barley.

• Raw food. A diet of raw food isn’t particularly healthy, and it can be difficult to maintain outside of your own home. Cooked vegetables are easier to digest, and most foods are safer to eat when cooked.

5/11/20 4:11 PM

Page 16

foodindustrynews.com

Food Industry News® June 2020

Regrets About Home Reverse Vending Purchases High Machines Spur Among Millennials Recycling in

Economical V8 gasoline and turbocharged diesel engines, offer driver-friendly design, one of the strongest frames in their class.

No wonder Mitsubishi Fuso trucks are the right choice for your business.

www.fusotrucksofchicago.com

Buying your own home has long been an important part of the American dream, but for some millennials, that part of the dream has soured. A Bankrate survey found that 63% of millennial homeowners regret their home purchase, the highest share in any generation.

Across all generations, 44% of homeowners report regrets about their purchase, although 56% express no buyer’s remorse.

The top complaints: n Maintenance and other unexpected costs 18% n Bought too small a house 12% n Bad location 8% n Not a good investment 7% n Mortgage payments too high 7% n Didn’t get the best mortgage rate 6% n Bought too big a house 5%

When Your Star Employee Is Damaging Your Operation’s Brand How do you handle a top-performing staffer who’s got a problematic disposition? Several top founders shared their most successful methods with Entrepreneur Magazine; the answers may surprise you.

1. Consider the source. “Identify the reason for the attitude. Perhaps it’s in response to his or her manager’s bad attitude. In many cases, an employee may not feel comfortable or know how to deal with this kind of a situation, and that unhappiness may manifest itself in a negative demeanor. It is so important to always take the opportunity to learn of gaps in our business operations. These conversations give us a glimpse into areas for improvement that we would otherwise miss.” —JOHANNA ZLENKO, CEO, The Closet Trading Co. 2. Move on. “You replace them. Productivity with a bad attitude is arguably worse than nonproductivity. The negativity is immeasurable and can have lasting impact.” —JASON GRIFFIN REIDEL, cofounder and CEO, Gorjana 3. Offer support. “Have a performance-related conversation, first stating the problem with their behavior and the impact it’s making on the business. Next, state the expectation of the company.

Then tell them what you want for them as their manager, expressing your belief in their talent and skill. But follow up with stated consequences, and then move to a plan. It’s not enough to tell people to fix an issue—they might need your support. Let them know you’re behind them.” —DAINA TROUT, cofounder and CEO, Health-Ade 4. Prevent it. “We have a bona fide coaching program to manage our egos, communication, and professional relationships. We require our teams to practice straightforward, positive communication regularly and in person. This sets us up to manage changes in attitudes and behaviors successfully. If a team member’s behavior slides, call the problem out respectfully and clearly. If they want to stay, they’ll meet you on common ground. If not, it’s over. We’ve lost top performers—some responsible for 20 percent of the income at a single location—and recovered quickly. Don’t negotiate with terrorists.” —JON REYMAN, CEO, Spoke & Weal –Adapted from Entrepreneur

june 2020 9-16.indd 16

Singapore

In America, most grocery stores spit out long receipts that contain coupons and offers that have proven to be a successful incentive for return purchases. In Australia, New Zealand and Hong Kong, consumers have vending machines that help collect recyclables as well as dispense rewards.

Many are already on board and now there’s a good reason for Singaporeans to rethink how they discard their empty drink cans and bottles with the rollout of the first ‘reverse’ vending machines (RVMs). Instead of accepting money, RVMs take empty drink cans and plastic bottles and, instead of dispensing drinks, they give out grocery vouchers. RVMs are an initiative by the National Environment Agency to encourage Singaporeans to recycle.

The machines will be located at various supermarkets and malls in partnership with drinks manufacturer Fraser and Neave (F&N). For every four containers deposited, a grocery voucher worth 20 cents will be dispensed for use at participating retailers such as FairPrice and Cheers.

RVMs, which are fixed with compactors, accept bottles of up to two litres and allow for a capacity of up to 600 flattened cans and bottles. Once the machine is 80 to 90 percent full an automatic alert is sent to F&N so the crushed items can be collected and sent for recycling.

5/11/20 4:11 PM

Food Industry News® June 2020

Could MSG Be Staging a Comeback?

MSG earned a lousy reputation many years ago, when the New England Journal of Medicine from Dr. Robert Ho Man Kwok reported side effects such as: headache (migraines), flushing, sweating, facial pressure, numbness, rapid heartbeat/palpitations, chest pain, nausea and advanced drowsiness.

But without significant research of the effects of MSG, it couldn’t be proven. It had been generally recognized as safe from the FDA and for decades, many scientific studies have been dedicated to proving MSG is safe to consume. MSG has been in countless products all this time. According to FDA figures, the average American eats about half a gram of MSG daily. It’s commonly used in snack products, condiments and soups. Uses are reportedly increasing each year.

As younger Americans get more interested in savoring flavor, authentic international tastes and knowing exactly what is in their food, MSG is seeing a bit of a resurgence. When the “chicken sandwich wars” heated up between fast food restaurants, McDonald’s, Popeyes and Chick-fil-A all admitted to including MSG in their premier items. And while numerous media outlets have covered these restaurants’ use of the ingredient, it isn’t stopping consumers from using it nor deterring them from eating the sandwiches.

- Adapted from fooddive.com

june 2020 17-24.indd 17

Page 17

Leading The Artisan Bread Movement Since 1886

Call Bob Nasshan to Taste and Experience Our Full Line of Traditional and Artisan Breads, Buns, Rolls and Bread Crumbs.

312-733-2020 EXT 1150

All Kinds of Tacos

Jose Ralat explores the different regional varieties of tacos across the US and the stories behind them in his new book “American Tacos: A History and Guide.” He chronicles eight different categories of tacos, including breakfast tacos, contemporary Southern California tacos, and barbacoa and barbecue versions. - Source: Chicago

care operators’ ongoing struggle to provide foods that are healthy while still delivering on taste or indulgence.

Overall perceptions of health care food offerings are positive, though, with over 85% of consumers saying they were at least somewhat satisfied with the food offerings when they last dined at a health care facility.

- Source: Datassential; SmartBrief

Tribune

Next Level Noodles

Chef Danny Lee livens up instant ramen with toppings such as sliced rice cakes, shrimp, scallions and diced and seared Spam. He and three other chefs share their favorite brands of instant ramen and what methods and ingredients they use to take the noodles to the next level. - Source: The Washingtonian

Taste Still Ranks as Important in Food Offerings at Health Care Facilities

Most health care operators aren’t just making food for their patients. Employees and visitors also are part of overall customer traffic. Even when dining at a health care facility, customers place a premium on taste. According to a Datassential 2020 Healthcare Keynote Report, when given the choice between having tasty or nutritious food at a health care facility, 47% of survey respondents said they’d rather have food that tastes good, while only 11% said they’d rather have nutritious food.

At the same time, healthier food options garner the most consumer interest (over 60%), highlighting health

5/11/20 4:15 PM

Page 18

foodindustrynews.com

Specialty Distributor

Specializing in n Customer Service Excellence n Frozen, Dry, Refrigerated Items n We Stock Your Freezers

Call today to have a salesperson visit you.

708-695-9471

CHICAGOBOOTH CHICAGO BOOTH MANUFACTURING

5000 W. ROOSEVELT ROAD CHICAGO, IL 60644 773.378.8400 CHICAGO’S LEADING CONTRACT FURNITURE MANUFACTURER FOR OVER 40 YEARS - SHIPPING NATIONWIDE!

ALL OUR BOOTHS AND TABLETOPS ARE PROUDLY MADE IN THE USA

UNPARALLELED 10 YEAR WARRANTY!!!

WWW.CHICAGOBOOTH.COM

CALL TODAY! 773.378.8400

Our HOT LEADS REPORT Drive Sales To get information, call today: 847-699-3300

4500 S. 1st Avenue, Lyons, IL (773)847-1820 accuratescalecompany.com

FOOD INDUSTRY SALES SERVICE

Illinois’s largest scale showroom featuring Adam Equipment, and many others!

june 2020 17-24.indd 18

Food Industry News® June 2020

Be Ready for These Health Care Expenses in Retirement

Health care is expensive, but it can get even pricier during retirement, when most people don’t have an employer-backed insurance plan to cover them.

The average couple will spend $280,000 on medical care in retirement, according to the Business Insider website. Here are a few unexpected expenses you may face in your golden years: • Supplemental insurance. Retirees often fill the gap between what Medicare will cover and their medical costs by purchasing additional coverage, sometimes called Medigap. These expenses include excess doctor’s fees, foreign travel coverage, and payment for skilled nursing facilities or hospice care. The cost of such plans, which are offered by private insurance companies, depends on the plan, your age, where you live, and other factors.

• Prescriptions. Medicare Part D covers some prescription drug costs at a monthly premium. How much you pay will depend on your income. The types of drugs covered can change every year, so you’ll have to be ready to shop around to find the best price.

• Vision and hearing exams and treatment. Medicare usually doesn’t cover such expenses as eyeglasses and hearing aids. With hearing and vision loss a common problem for older people, these costs can add up quickly, and they usually fall, at least in part, on the individual.

• Dental treatment. Again, most retirees will have to pay out of pocket for trips to the dentist, although Medicare may pay for some emergency dental treatments if you’re hospitalized.

NRA Launches Grassroots Educational Resource Site

The National Restaurant Association launched a new industry grassroots education and engagement resource available online at RestaurantsAct.com. This new site is a onestop hub of critical information for restaurants, employees, customers and industry partners.

In addition to the latest resources on COVID-19 restaurant and employee recovery programs, RestaurantsAct.com offers a brand new, industry-first interactive map of each state, District of Columbia and Puerto Rico. This map links to state-bystate information, tools and updates covering state laws, regulations regarding closures as well as, eventually, re-openings. The map includes the latest state and federal jobs, job loss, and economic data covering the restaurant and foodservice industry.

The National Restaurant Association-managed site also provides a direct connection to the industry’s grassroots engagement platform.

Since the COVID-19 crisis began, the Association has coordinated more than 400,000 emails to Congress from restaurants, employees, consumers and industry supporters—all speaking out about the need for swift and strong federal relief and recovery programs.

“Restaurants, employees, consumers and our industry partners have turned out in record numbers to contact Congress in support of restaurants and their employees,” Executive Vice President of Public Affairs Sean Kennedy said.

He added, “RestaurantsAct.com provides a home page for all industry stakeholders to obtain the latest information on their state, as well as at the federal level, and also a dedicated platform to share with Congress how important restaurants and employers are as community cornerstones.”

One day I will be an ancestor, and someday, when a member of our lineage looks at the timeline of my life, she or he may wonder what I did during the great pandemic.

“Well,” a lot of people might say right now, “I sat on my ass watching television or playing games.” What kind of legacy is that?

What kind of person lets a bad situation get worse? I wrote to Congress. I planted everything for our vegetable garden early, inside.

I fixed things. I read incessantly. I prayed.

I called people to check on their welfare. I did everything that I could to help keep my employer’s operation at least going... to the best of my ability; no pay, just helping.

I want my descendants to know I fought back so they can have a future.

5/11/20 4:15 PM

Please Contact The Following Illinois Companies Who Planned To Exhibit In The Illinois Section At The 2020 NRA Show.

These Illinois Companies Are Ready To Do Business With You! We Encourage You To Buy Local and Support Illinois Food Companies.

Al Gelato Chicago

Franklin Park, IL Tel: 847-455-5355 Web Site: www.algelatochicago.com Products: Gelato, Sorbet, Ice Cream & Frozen Desserts

Biadgi LLC

Chicago, IL Tel: 646-884-2528 Web Site: www.biadgi.com Products: Chocolate and Caramel Sauces; Powdered Beverage Mixes

Big Fork Brands

Chicago, IL Tel: 312-206-9444 Web Site: www.bigforkbrands.com Products: Bacon Sausage, Plant & Pork Sausage, Pork Jerky, Pork Snack Sticks

Bonique Corp.

Mundelein, IL Tel: 847-393-8119 Web Site: www.boniqueusa.com Products: Liege Waffles, Stroopwafel Cookies, Perlique Pearl Sugar

Cahokia Rice

East Cape Girardeau, IL Tel: 573-225-8901 Web Site: www.cahokiarice.com Products: Cahokia High Protein Brown/White Rice both in 2 lb. and 25 lb.

Caputo Cheese

Melrose Park, IL Tel: 708-450-0074 Web Site: www.caputocheese.com Products: Fresh Mozzarella, Italian & Italian-Style Cheeses (Asiago etc.)

Chef Martin Old World Butcher Shop

Bensenville, IL Tel: 630-860-7100 Web Site: www.chefmartinsausage.com Products: As a child in Austria, Martin lived above his family’s butcher shop and started helping in the business at the age of four. Making sausage was a family event shared by grandfather, father, uncles and sons.

As a young man, Martin attended culinary school and worked at a restaurant specializing in fine Austrian food.

The Chef Martin Old World Butcher Shop sausages are all natural and use authentic recipes from Germany and Austria. Martin makes small batches to assure the highest quality and consistency in all of his products.

City Foods/Bea’s Best

Chicago, IL Tel: 773-523-1566 Web Site: www.beasbest.com Products: Full Line Of Premium Deli Meats-Raw, Cooked, Whole & Sliced

Clown Global Brands

Northbrook, IL Tel: 847-564-5950 Web Site: www.clownglobalbrands.com Products: Marshmallows, Marshmallow Créme Topping, Breadsticks, Sesame Dots, Crispy Toasted Onion Bits, Lollipops, Tortilla Chips, GoGo Dipperz Snack Packs, Vanilla Icing

Devanco Foods

Carol Stream, IL Tel: 847-228-7070 Web Site: www.devancofoods.com Products: Gyros, Pita Bread, Tzatziki Sauce, Beef Pepperoni, Beef Bacon, Halal Products, Italian Beef, French Dip, Burgers, Chicken Burgers, Plant-Based Products, Hummus

Mullen Foods

Niles, IL Tel: 773-716-9001 Web Site: www.mullenfoods.com Products: Mullen’s Applesauce

Nepaley LLC

Chicago, IL Tel: 224-420-2310 Web Site: www.himalayan-momo.com Products: Himalayan Momo-Nepalese Brand Dumplings

Phoenix Bean LLC

Wheeling, IL Tel: 847-459-3600 Web Site: www.distinctivefoods.com Products: Flatbread Crackers, Cheesecakes, Value-Added Desserts, LTO’s, Desserts On A Stick, Protein, Grab n’ Go, Bagel Dogs, Pretzel Dogs & Pretzel Brats

Chicago, IL Tel: 773-784-2503 Web Site: www.phoenixbean.com Products: All Tofu & Soymilk Products That Are Made From Illinois Grown Non-GMO Organic Soybeans; All Natural, Fresh, Local, Artisan Crafted, Healthy, SQF L2, Organic & Kosher Certified & Delicious Tofu & Soymilk.

Company Uses Only The Finest Locally Grown Non-GMO Organic Soybeans With No Additives Or Preservatives To Create Flavorful Tofu In Small Batches. Tofu Products Are Naturally Cholesterol & Gluten Free & Contain No Trans Fats

E. Formella & Sons, Inc.

Spencer Foods Inc./Spirit & Co.

Distinctive Foods LLC

Countryside, IL Tel: 708-598-0909 Web Site: www.formellagourmet.com Products: Italian Gourmet Condiments Including Giardiniera, Muffuletta, Pasta Sauces, Salsas, Vinegars, & Oils

Green Mountain Flavors, Inc.

Western Springs, IL Tel: 312-890-7757 Web Site: www.spiritsauces.com; www.jollyposhfoods. com Products: Spirit & Co. Specialty Condiments Made With Premium Liquor

Oswego, IL Tel: 630-554-9530 Web Site: www.greenmountainflavors.com Products: Clean Label Natural & Organic Certified Flavors, Extracts, Stabilizers, & Colors

TM Chateau Food Products, Inc.

Lillie’s Q Sauces & Rubs

Vanee Foods Co.

Lincoln Provision, Inc.

V. Formusa Co., Inc./Marconi Foods

Chicago, IL Tel: 773-531-1510 Web Site: www.lilliesq.com Products: Sauces, Chips, Proteins

Chicago, IL Tel: 773-254-2400 Web Site: www.lincolnprovision.com Products: Black Mountain Premium Beef

Meats By Linz, Inc.

Calumet City, IL Tel: 708-862-0830 Web Site: www.meatsbylinz.com Products: Beef, Pork, Lamb & Veal

Cicero, IL Tel: 773-343-6326 Web Site: www.chateaufoods.com Products: Potato & Bread Dumplings

Berkeley, IL Tel: 708-236-7013 Web Site: www.vaneefoodservice.com Products: Prepared Entrees, Gravies & Sauces Des Plaines, IL Tel: 847-813-6040 Web Site: www.marconi-foods.com Products: Giardiniera, Peppers, Spreads, Oil, Vinegar, Olives, Sauces, Dressings

Ying’s Kitchen, Inc.

Gurnee, IL Tel: 847-403-7078 Web Site: www.yingskitchen.com

Mediterranean Brands, Inc.

Glenview, IL Tel: 847-730-3919 Web Site: www.mbifoods.com Products: Falafel, Soups, Sauces, Side Dishes

If you are a buyer interested in sourcing Illinois food products or if you are an Illinois food company, please contact Kim Hamilton, IL Dept. of Agriculture, Bureau of Marketing & Promotion, Tel: 217/782-5809, E-Mail: kim.hamilton@illinois.gov, to learn more about our programs/services for Illinois food businesses to assist you in promoting, marketing, and selling your products both domestic and internationally.

The Illinois Department of Agriculture sponsors a 36-booth Illinois section at the annual NRA Show in Chicago.

Please contact Kim if you are interested in receiving information on the booth package for the 2021 show.

june 2020 17-24.indd 19

5/11/20 4:15 PM

n Bars n Walls n Tables n Ornamental Hoods n Railings n Shelving n Counter Tops n Cabinets n Decorative Finishes Our expert craftsmen will beautify your space and bring your vision to life, on-time and on-budget.

We’re an architectural foodindustrynews.com sheet metal company with Old World quality for the New World economy.

Page 20

To learn more or for a free quote GROW YOUR BUSINESS WITH call us today at (630) 289-3421

Architectural Metal Work Stainless, Copper, Aluminum, Steel, Bronze Interior and Exterior Installations Build Brand Awareness With Fleet Graphics & Signage!

n Bars n Walls n TablesGREAT n Ornamental Hoods FOR ANY SIZE BUSINESS Vehicle Graphics n Railings n Shelving n••Counter Tops Interior & Exterior Signage Window Graphics n Cabinets n Decorative ••Finishes Wall Murals

CALL TODAY!

Our expert craftsmen will beautify yourGraphics space and bring your • Floor • POP Graphics vision to life, on-time and on-budget. We’re an architectural • Banners sheet metal company with Old World quality for the New World economy.

To learn more or for a free quote

AmericanGraph.com | 888-774-6270 call us today at (630) 289-3421

Architectural Metal Work Stainless, Copper, Aluminum, Steel, Bronze Interior and Exterior Installations

n Bars n Walls n Tables n Ornamental Hoods n Railings n Shelving n Counter Tops n Cabinets n Decorative Finishes Our expert craftsmen will beautify your space and bring your vision to life, on-time and on-budget. We’re an architectural sheet metal company with Old World quality for the New World economy.

To learn more or for a free quote call us today at (630) 289-3421

Architectural Metal Work

qualified for a loan of just under $6 Relief Funds A Lifeline to million. CEO Hajime Uba told invesSave Large Chains Stainless, Copper, Aluminum, Steel, Bronze and that Exterior Installations torsInterior Tuesday a portion of the While mom-and-pops struggle to get money will be used for debt service, Bars n Walls n Tables n Ornamental Hoods a loan through the Payroll n Protection as permitted under the law that creProgram (PPP), a number of sizable res- n n Railings Shelving n Counter Tops ated the program. taurant chains are cashing multimilThe funds will also be used to continn Cabinets lion-dollar checks from the relief initia- n Decorative Finishes

ue paying the chain’s chefs, who were experttocraftsmen will beautify your space and bring your tive, a cornerstone of federal Our efforts not furloughed as the chain temporarivision to life, on-time and on-budget. We’re an architectural help small businesses through the CO- ly closed all of its restaurants. Managesheet metal company with Old World quality for the VID-19 crisis. ment decided that Kura’s menu doesn’t New World economy.

The parent of the Ruth’s Chris steak- lend itself to takeout and delivery, but house chain collected $20 million by To learn or for to a free opted more nonetheless keepquote the kitchen applying through each of two subsid-callstaff us today at (630) on payroll.

“We289-3421 made this deciiaries. Taco Cabana qualified for a $10 sion because we believe the near term million loan, and Potbelly Sandwich extent of retention will be lesser than Shop landed a $10 million loan, the the cost of retraining staff and loss of largest advance permitted per appli- sales from delayed reopenings,” Uba cant under the PPP. told financial analysts.

Kura Sushi, a 25-unit sushi chain, - Adapted from RESTAURANT BUSINESS ONLINE

You need three things in art. It needs to be true to your soul. It needs to be resonant in the greater culture so a lot of people feel it.

And it has to show a window into a future realm—to punch a hole so we can follow into a new way. —Liz Phair

june 2020 17-24.indd 20

Food Industry News® June 2020

Meet The Sponsors!

Sponsor Showcase Please join your FELLOW industry professionals at Our Next Shmoozefest Networking and Tasting Event currently scheduled for “date to be determined” at Moretti’s Banquets on Chicago’s Northwest Side. 5PM830PM. foodindustrynews.com/events/shmoozefestmini-trade-show-networking-party Meet The Sponsors: Accurate Scale is Chicagoland’s leading scale sales, service, installation and maintenance company. Because they work with delis, supermarkets, food processors, restaurants, bakeries, meat companies and every other type of business using scales, you can trust them for honest advice, fair pricing and fast response. They understand that an uncalibrated scale can cost you thousands of dollars, so when called for service, they respond promptly. You are also visit their showroom. Contact: nicole@accuratescalecompany. com. www.accuratescalecompany.com (773) 847-1820.

Corsair Distillery is one of the most awarded craft brands in the United States, racking up 400+ awards over 10 years across multiple spirits categories. They are known for how they innovate and do things differently, from distillation techniques to grain to smoke to aging processes.

They have recently launched all new packaging, keeping with their modern, bold and innovative personality. Visit www.corsairdistillery.com or find them on instagram@corsairdistillery to learn more. For live inquiries call Ryan at 678-526-3971 or email ryan@corsairdistillery.com.

D&S Truck Center is Chicagoland’s favorite place for commercial medium duty trucks! A one-stop-shop, they offer sales of new Mitsubishi Fuso trucks, both gasoline (GMV8) and diesel plus various used trucks. (Financing is available) We carry parts on their shelves to service all makes and models of commercial vehicles. Refrigerated and dry-van rentals are also available. As a family-owned business, they care about going above and beyond to satisfy the needs of your business. Visit them in person (near I55 & I294) or at www.

DandSTruckCenter.com. Come and experience for yourself the D&S Difference. Contact: D&S Truck Center, Inc. Michele Royals, Sales Manager 708-352-5551 www.fusotrucksofchicago.com www.dandstruckcenter.com Devanco Foods Specializes in gyros and Italian beef.

They have recently moved into a state of the art SQF facility in Carol Stream. Since moving, they have increased their product offering to include hamburgers, turkey burgers, Marathon chicken patties, farm-to-table hummus and a full line of Halal items, all made locally to give you the peak of quality, freshness and flavor. To learn more about their capabilities, contact Devanco Foods at 847-228-7070 or visit us at www.devancofoods.com.

Employco USA is the restaurant industry’s go to resource for HR issues including the latest guidance on Covid-19. Employco continues to save the industry on their workers’ compensation and health insurance premiums due to their large buying power. Contact: www.https://employco.com; rwilson@thewilsoncompanies.com, 630-9200000.

Continues on page 39

5/12/20 8:43 AM

Food Industry News® June 2020

Page 21

The Dandy Crown Honored as a Central Region Top 10 Honoree for Best New American Bar by Tales of the Cocktail Foundation Tales of the Cocktail Foundation https://talesofthecocktail.org/ announced their Regional Top 10 Honorees for the 2020 Spirited Awards®, and they selected The Dandy Crown as one of the Best New American Bars in the Central Region. Sarah Syman, the brains behind the cocktail program at The Dandy Crown, is elated with the nomination, as are owners Julia Shell and her husband Jamie Hale, who also own AJ Hudson’s Public House in Chicago.

In its 14th year, the Spirited Awards® remains committed to recognizing hospitality industry professionals and their establishments. “They received a record number of submissions this year, and we are in extremely good company with our fellow honorees,” said Syman.

Photo credit: Barry Brecheisen for interior and exterior photos.

Photo credit to Sarah Syman for drink photos.

Travel Site IDs the ‘Sexiest’ States Is your state sexy enough? The Big 7 Travel website asked its social media audience of 15 million people to name the sexiest state in the country. Survey respondents weren’t given any definition of “sexy,” so you may want to take the results with a grain of salt.

Still, here are the top 10 sexiest states, according to the survey: The least sexy 1. Illinois 6. Texas 2. Colorado 7. Pennsylvania state? Sorry to those who live 3. Florida 8. Louisiana 9. Massachusetts there, but it’s 4. California 10. New York Nebraska.

5. Hawaii

june 2020 17-24.indd 21

Request Your Food Industry News Media Kit Today; See how many opportunities we can offer your business to grab the biggest bite of our industries... NOW! 847-699-3300

5/11/20 4:15 PM

Page 22

Food Industry News® June 2020

foodindustrynews.com

McDonald’s Steps Up Aid

ily Famned Ow

U InspSeDA cted

Halal Products Available

june 2020 17-24.indd 22

n Supporting local Ronald McDonald House Charities (RMHC) Chapters, who’ve had to temporarily suspend volunteer meal programs in order to protect the health of children and families, by delivering food and meals to support RMHC in its mission to help families with sick children stay close during difficult times. n With thousands of franchisees who own and operate their local McDonald’s restaurants in the communities they live and work in, many are helping give back in big ways by serving free meals and more to those on the front lines. n Nearly all McDonald’s U.S. restaurants remain open to safely serve those who are essential and are offering convenient and contactless ways for customers to enjoy delicious favorites through drive thru, carry out, McDelivery, and Mobile Order & Pay with our App. n McDonald’s has also made commitments to support truck drivers across the country and donated $1 million dollars to the Illinois COVID-19 Response Fund to ensure nonprofits in our home state have the supplies they need during this time.

McDonald’s is led by its purpose to feed and foster community around the country by reliably providing delicious, safe food every day and particularly in times of crisis.

McDonald’s has donated $3.1 million dollars in food to support local communities during the COVID-19 pandemic. To date, the donations equate to nearly 3 million total pounds of food, including dairy, beef, produce, fruit and bakery items. In the last few weeks, McDonald’s donated over 1.2 million pounds of 100% USDA-inspected beef, specifically.

McDonald’s is partnering across its system amidst this crisis to help ensure that excess food and ingredients from menu items originally produced and destined for McDonald’s restaurants will serve its purpose in feeding communities nationwide. Together, with longtime partner Food Donation Connection (FDC) and local charitable organizations, the extra food will be distributed via local charities and food banks to those in need – including children and families.

Consolidated Food Donation Highlights: n $3.1 million dollars in food donated to support local communities during the COVID-19 pandemic to date. Donation equates to nearly 3 million total pounds of food across dairy, beef, produce, fruit and bakery items, including: n Over 1.2 million pounds of 100% USDAinspected beef n More than 1.1 million pounds of dairy like white and chocolate milk, buttermilk and yogurt n Over 433,000 pounds of bakery items such as bagels, cookies and pies n More than 62,000 pounds of fresh produce including apple slices, diced apples, salad blends, shredded lettuce, green leaf lettuce, slivered onions and Roma tomatoes n Over 52,000 pounds of granola and other miscellaneous ingredients McDonald’s efforts are As we return to normalcy, every business owner grounded in the unique is thinking of ways to bring in customers and get strength of its entire system them to return as frequently as possible. To help – from small businesses in operators achieve this goal, North Shore Kosher nearly 14,000 local communities throughout the Bakery wants to remind wholesale buyers that US to partnership across its they offer "habit forming" Danish Sweet Rolls. What supply chain. During these makes these Danish so good is that they are hand challenging circumstances, made with premium Kosher ingredients includMcDonald’s is committed ing imported cinnamon, fresh eggs and other fresh to working hand in hand ingredients. Unlike other commercial Danish, the with supplier partners and dough has a cinnamon roll taste, and an abundance Owner/Operators to mobi- of filling, which include tart cherry, apple, apricot lize additional resources at or blueberry and many more. You can find North Shore the local level in response Bakery's phone number in our Buyers Directories under Bread & Rolls. to COVID-19, including:

A More Decadent Danish

5/11/20 4:15 PM

Food Industry News® June 2020

Page 23

NEW Char Broiled Over Open Flame, Carved Off the Spit

Great For Sandwiches, Salads, Pizza, Skillets, Protein Bowls, Omelets, Wraps

Noodles & Company Launches New Family Meals; Gives Back To Healthcare Workers Noodles & Company, known for serving classic noodle, Zoodle and Caulifloodle dishes from around the world, announced new Noodles Family Meals for a cause, available nationwide beginning today. Family meals are only available online and guests can choose quick pick-up at any location or the added convenience of new curbside pick-up at nearly 350 locations nationwide. Additionally, guests can also enjoy free delivery through April 30 when ordering directly from Noodles.com or the Noodles app*.

While Noodles Family Meals provide a convenient and enjoyable break in the day for guests, Noodles & Company also wants to give back to those dedicating their time to others during this difficult period. For every family meal purchased, Noodles will donate a regular-sized bowl back to healthcare workers.

“Staying at home doesn’t mean we can’t connect with others; in fact, maintaining a strong human connection is more important than ever in these unprecedented times, and while we’ve always been about noodles, right now, we’re about company. The importance of shared connections with our guests, team members, and the communities we serve – even virtually – is what comes first,” said Stacey Pool, chief marketing officer of Noodles & Company.

Noodles & Company has always stood for bringing people together and there is no better way to focus on company, no matter how far the distance, than over a warm, delicious bowl of noodles. Developing real, human connections is made easy with Noodles, which is why the brand is inviting guests to pull up a chair around the table, put on a smile, and connect with one another, even if it’s on a laptop, over the phone, or across a balcony. Putting company first means taking care of each other like never before and it can start with just one bowl of Noodles. The new Noodles Family Meal option allows guests to cultivate connection, company and comfort. Family meals are $40 and will serve four people for less than if ordered individually. Guests can choose from one of the following options: Italian Classics, Mac Pack, Asian Bowls, and World Flavors.

Family meals are available for orders placed via Noodles.com or with the Noodles Rewards app.

june 2020 17-24.indd 23

Gyros Off the Spit Char Broiled Over Open Flame, Carved off The Spit Traditional and 100% Zabiha Halal

Al Pastor Pork or Al Pastor Chicken “Off The Spit”

Authentic Mexican Flavor

Chicken

“Off The Spit”

Traditional Greek Chicken Slow Roasted and Carved

Chicken Shawarma

“Off The Spit”

Middle Eastern Spice Blend

“100% Yield” SAVE LABOR! These Items Are Fully Cooked- Heat & Serve

Try Out Other New Products: Artopita Clean Label Pita Breads 6” & 7”. Flat and pocket pita. Premium Oven-Ready Pizza Crusts; 2 varieties and 4 sizes available.

For a Sample Presentation and Ordering Information, Contact Andrea Coutretsis:

773-307-5787

5/11/20 4:15 PM

Page 24

Food Industry News® June 2020

foodindustrynews.com

Before You Email Customers...

Most organizations’ customer support efforts still reflect an era when we couldn’t communicate well and the inefficiencies that come with it. But it doesn’t need to be this way.

Communicating with customers via email is a great way to build loyalty and sell more services. But the content needs to be right. All automatic email messages (as the ones from EarthLink obviously were) need to be checked and rechecked by humans to make certain that the information in them is accurate and makes sense.

Don’t ever make your most valuable customers (those who pay up front, in advance, for long-term contracts) jump through hoops to do business with you!”

ITALIAN BEEF All Natural Flavor Since 1934 n ONLY NATURAL INGREDIENTS n HOT & MILD ITALIAN SAUSAGE

WHOLESALE CASH & CARRY • CALL FOR SAMPLES: 773-237-7530

june 2020 17-24.indd 24

–David Meerman Scott. “The New Rules of Sales and Service: How to Use Agile Selling, Real-Time Customer Engagement, Big Data, Content, and Storytelling to Grow Your Business.” Apple Books.

Do You Believe the Food You’re Buying is Safe to Consume?

The desire for safety stands against every great and noble enterprise. — Tacitus

COVID 19| IFIC 2020 | FOODINSIGHT.ORG

5/12/20 9:06 AM

Food Industry News® June 2020

Local News

Page 25

Does Your Equipment Need Service?

REFRIGE

FOOD S TRUCK

RATION

Hot Side plus the following specialty items: Hub 51 is back for carryout and delivery with a greatest hits menu. Available for lunch and dinner, Hub favorites like the Shaki Shaki Tuna, Pulled Chicken Nachos, Martha’s Special Occasion Carrot Cake, and lots more are now available for guests to enjoy at home. Hub 51 is available for carryout and delivery Monday – Saturday: 11:00 AM – 8:00 PM and Sunday: 12:00 PM – 8:00 PM. All carryout orders will be picked up at Il Porcellino, located at 59 W. Hubbard St in Chicago. Photo credit: Lettuce Entertain You Enterprises Amazon plans to open a 1.2 million square foot warehousing and distribution hub in the University Park’s village’s industrial park west of Cicero Avenue and east of I-57. The Amazon Company is investing $150 million in University Park. Beatrix Market DePaul Loop located at 23 E. Jackson Blvd. launches Beatrix Market & Grocery a new virtual marketplace.

This allows you to shop your Beatrix Market favorites from basics like chocolates, nuts and chips to making your own sandwiches, flatbreads, and more.

Dubak Electrical Group based in LaGrange, IL has launched DuThermX, the first fully integrated body temperature measurement system for industrial and commercial applications in the United States. The contact-free, high-capacity system detects elevated body temperatures as large numbers of people enter factories, healthcare facilities, buildings, and event venues. FOODWORKS, a Chicago-based restaurant incubator teams up with Culinary Care, a local meal delivery nonprofit organization that provides free meals from local restaurants to cancer patients. FOODWORKS hopes to raise enough money to fund 1.000 free, delicious lunches for hospital staff and cancer patients throughout the duration of Illinois stay-at-home-order.

KeHE and Spoiler Alert have created a mutually beneficial partnership that

june 2020 25-32.indd 25

will support KeHE’s U.S. distribution centers with inventory management, waste prevention, and sustainability. McCloud Pest Solutions based in South Elgin, IL can help you get back to business. Disinfecting your work environment can help with that. And to avoid another potential shutdown, you need to make sure it’s done the right way. That’s why you need Disinfectix™, the Site Disinfecting Service from McCloud Services.

Meijer is planning to open a new grocery store at 541 Puri Parkway in Sycamore, Illinois. Ravinia Festival in Highland Park, Ill has cancelled its 2020 season with more than 120 events from June 12 through September 16, including the annual summer residencyw of the Chicago Symphony Orchestra. The festival’s summer conservatory, Ravinia’s Steans Music Institute, will also be closed this summer. RPM Seafood returns with two carry-out menus offered daily from 4:00 PM – 8:00 PM. Enjoy either a three- or four-course menu that each serves two guests and includes favorite signature dishes and dessert.

The Chicago Dogs, members of the American Association of Independent Professional Baseball. will aim for a start date of the season in early July. Named after Chicago’s favorite and oldest culinary tradition, the Chicago Dogs’ logo features the colors and stars of the iconic Chicago flag.

BLENDERS • CANDY EQUIPMENT • COFFEE EQUIPMENT • DOUGH ROLLERS FOOD PROCESSORS • FOOD TRUCKS • ICE MACHINES • JUICERS POPCORN MACHINES • PRESSURE FRYERS • SMOKERS • VACUUM SEALERS AND REFRIGERATION PLUS MORE We take pride in our fast response and repair service excellence, 24/7 To discover a new level of service, please contact us today!

(877) UPNADAM (877-876-2326) Impossible Burger Rolls Out to More Than 750 Supermarkets in U.S.

Impossible Foods’ flagship product began its rollout at 777 supermarkets in California, Nevada and parts of the Midwest as demand for Impossible Burger skyrockets among home chefs.

The debut at Albertsons, Jewel-Osco, Pavilions, Safeway and Vons stores represents more than a 500% increase in the number of grocery stores selling the Impossible Burger.

The award-winning, plantbased meat from the leading food tech startup will soon be on shelves in about 1,000 U.S. grocery stores, including: n All Albertsons, Vons, Pavilions and Gelson’s Markets in Southern California n All Safeway stores in Northern California n All Safeway stores in Nevada n All Jewel-Osco stores in the greater Chicago area, and portions of eastern Iowa and northwest Indiana n All Wegmans stores along the Eastern seaboard n All Fairway Markets in the New York City region.

SINCE 1983

REQUEST DANISH MAID LESS WASTE • GREAT TASTE ALL NATURAL • FRESH PURE • MADE LOCALLY

ASK YOUR DISTRIBUTOR

773-731-8787

DANISH MAID BUTTER COMPANY Consumers Credit Grocers for Stepping Up

According to the US Grocery Shopper Trends COVID-19 Tracker report twothirds of consumers give their primary stores high marks for their response to the COVID-19 outbreak, and nearly a third give the highest mark. Their highestpriority request of stores is continued sanitation efforts, followed by finding ways to reduce shopper exposure to the store and others and keeping up strong inventory in both fresh and shelf-stables categories.

To assess the impact of COVID-19 on US grocery shopper perceptions and behaviors, The Hartman Group and FMI is conducting online tracking surveys.

The US Grocery Shopper Trends COVID-19 Tracker report represents findings from the initial wave of re-

REFRIGERATION SALES & SERVICE On Time • Fair Pricing All Work Guaranteed Ice Cream Freezers Walk-Ins • Reach-Ins Frozen Drinks • Beer Systems Prep Tables • Soft Serve Heating & AC Systems

We Service Most Brands 7 Day / 24 Hour Service

630-483-2256 kooltechnologies.com

search. Future research will provide deeper insight and track evolving areas of concern, evaluation of and priorities expected from grocery retailers, and changing patterns in the where/ what/who/how of grocery shopping, all rooted in the broader public situation as it unfolds.

Adapted from Laurie Dermitt - The Hartman Group; SmartBrief

5/11/20 4:21 PM

Page 26

foodindustrynews.com

SeaPak & Budweiser Delivered 100,000 Servings of Seafood to Support Greater Cincinnati COVID-19 Relief Efforts

Two of the biggest brands in food and beverage came together to help feed those in need in the Greater Cincinnati area. SeaPak Shrimp & Seafood Co. and Budweiser delivered multiple truckloads of seafood to Freestore Foodbank, the largest emergency food and services provider in the Greater Cincinnati area.

“Budweiser wants to lend a helping hand to people in Cincinnati and its surrounding communities,” said Monica Rustgi, Vice President of Marketing, Budweiser. “Together with SeaPak, we want to do our part to help provide meals to those who need them most, because we’re all on one team together.”

The first shipment of 300 cases of SeaPak Budweiser Beer Battered Shrimp recently arrived at the foodbank. This timely donation comes after Feeding America recently announced that demand is up at their foodbanks 98% but food donations and inventories have plummeted.

Investment Advice from a Pro

John C. Bogle, founder of the investment giant Vanguard, knew a lot about investing. From The New York Times comes some of his best advice: n Hold your course. “Wise investors won’t try to outsmart the market.

They’ll buy index funds for the long term, and they’ll diversify.” n Be skeptical of experts. “Unless you need a financial adviser to help you get started in that routine, you probably don’t need a financial adviser at all.” n Keep your costs down. “In investing, you get what you don’t pay for.

june 2020 25-32.indd 26

Food Industry News® June 2020

Costs matter. So intelligent investors will use low-cost index funds to build a diversified portfolio of stocks and bonds, and they will stay the course.

And they won’t be foolish enough to think that they can consistently outsmart the market.” n Don’t get too emotional. “Eliminate emotion from your investment program. Have rational expectations for future returns, and avoid changing those expectations in response to the ephemeral noise coming from Wall Street.”

Women Peak Earlier, But Still Make Less When it comes to salaries, women tend to peak earlier than men— but they still make less on average according to a survey by PayScale.

The survey found that the average American woman’s salary tops out at $66,700 when she’s 44. The average man’s salary, however, hits its peak at $101,200 at age 55.

That’s almost $35,000 less for women. The legal profession has the widest pay gap—women reach their peak salary of $75,000 at 35, with men hitting the top at $168,800 when they’re 56, for a 265% difference.

Health care has the second-widest gap.

PepsiCo’s Sports Stars Assist Hunger Relief PepsiCo’s $45 million coronavirus-relief efforts included its “Give Meals, Give Hope” campaign featuring social media videos of professional athletes, such as Yankees player Aaron Judge and the New York Giants’ Saquon Barkley, asking people to support the nonprofit No Kid Hungry. Pepsi matched $1 million in donations.

5/11/20 4:21 PM

Food Industry News® June 2020

Scamper Your Way to Creative Solutions

Some problems require fresh, innovative thinking. One way to search for creative solutions is to remember the acronym SCAMPER: • Substitute. Replace an element that’s part of the problem. Use a different material, ingredient, or person and see what happens.

• Combine. Put elements together. If you can’t decide whether to use salt or pepper in a recipe, try both.

• Adapt. Look outside the problem for something you can use to address it. Velcro was invented by someone who looked closely at how burrs stuck to clothing and adapted the principle.

• Minimize/maximize. Make something smaller or larger. Instead of targeting the mass market with a new product, for example, maybe you can find a small niche to sell it to. Conversely, maybe a specialized tool has wider potential.

• Put things to a different purpose. Look for a different application. Instead of an entrée, maybe what you’ve cooked could be an appetizer or dessert.

• Eliminate. Look for elements you don’t need.

Often we include steps in a process out of habit, for example, whether they still serve the original purpose or not.

• Rearrange. Put the elements in a different order or reverse them completely. You spot what’s missing more easily in a new arrangement.

Page 27

Together, Celebrating 60 yearS in business!

Distribution & Processing

Perishable logistics

• Retail Co-Packing and Distribution • Full-Service Cutting and Processing • Servicing: Chains, Wholesale & Distributors • Beef, Pork, Chicken, Lamb and Veal • 65k SqFt Facility, 10k SqFt Processing Room • 5 Temp Zone Cold Storage

• Refrigerated or Dry LTL • Brokerage Services • FSIS Compliant • Inventory Tracking • Pick and Pack Capabilities • P&D Cross Dock Services

weinsteinmeats.com

pdsli.com

7501 Industrial Drive • Forest Park, IL 60130 866.226.5196

Keep Your Older Workers Safe

Millennials may be taking more and more jobs, but you’ve probably still got a significant segment of your workforce that’s on in years. Keeping them safe as they advance in years is a manager’s responsibility. The Safety + Health website offers this advice for watching out for older workers: Discuss the issue. Without being condescending or patronizing, talk to your older employees about their challenges and concerns. Ask them about problems, and discuss solutions that will let them feel safe on the job.

Promote fitness. A wellness program can help employees stay in shape. Set the example by exercising, watching your diet, and talk about how maintaining good health overall will help older employees avoid injuries, knee and back pain, and other health issues.

Limit physical demands. Find out what your older workers do every day, looking for activities that may cause undue strain. Ask them about their limitations. Assign heavy work to younger employees who can perform it with less risk.

Create a safe workplace. Look for—and take care of—anything that might make work difficult and unsafe for older employees (tripping hazards, for example). Issue the right protective gear so they feel safe and can do their jobs without fear of injury.

june 2020 25-32.indd 27

One of the most unique, delicious jerkys we’ve ever tried comes dirrect from Southwest Bison is an Amarillo, Texas ranch to plate bison and beef producer that has been around for 120 years. According to the USDVA, Bison meat has been touted as being healthier than beef. Bison typically graze in grasslands and according to the National Bison Association they are not routinely given growth hormones or antibiotics, as are cattle. Also, analyses have shown that bison meat is less dense in fat and calories than beef and higher in certain nutrients, such as iron and vitamin B-12. It also has a more healthful balance of fats— for example, a higher ratio of polyunsaturated fat to saturated fat.

– “Bison edges beef in nutrition study“, U.S. Department of Veteran Affairs, Office of Research and Development. Reader’s Digests lists American Buffalo on the list of “13 Superfoods Every Healthy Woman Needs in Her Diet.”

Healthy bison have access to the quality native grasses and forbs they deserve, upon which, they are the ‘Proper Fauna’. Every part of the animal, from luxurious hides, wholesome ground meat, delicious steaks, to your pet’s favorite snack or meal. Available by the bag in original, barbecue and spicy, MSRP is $8.99 per bag and available to consumers through Amazon and purejerky.com. It’s available to distributors through KeHE Distribution -MB

5/11/20 4:21 PM

Page 28

foodindustrynews.com

TWICE THE QUALITY

More Awards Than Any Other Ice Cream

Food Industry News® June 2020

People Selling the Industry With Cary Miller

and Half The Price! ___________________________________________________ All Natural • Seasonal Flavors • Full Selection Discover why the country’s finest establishments serve Homer’s.

Taste Homer’s Today!

For Samples and Ordering Information Call Andrew: 1-847-251-0477 ext 102 andrew@homersicecream.com www.homersicecream.com

DAIRY AND SPECIALTY MANUFACTURING & DELIVERY

SOUR C

Serving Operators, Distributors & Processors Since 1934

Dairy and Specialty Solutions Custom Products Available CALL FOR OUR COMPLETE PRODUCT LIST

800-933-2500 INSTANTWHIP.COM

A good leader takes a little more than his share of the blame, a little less than his share of the credit.

—Arnold Glasow

Newly Founded Illinois Hospitality Coalition Calls on Lawmakers to Adopt Temporary Sale of Cocktails To-Go On behalf of the hospitality industry and more than 5,500 supporters who have signed the Change.org petition to help the industry amidst the COVID-19 pandemic, the Illinois Hospitality Coalition launches Cocktails For Hope, an initiative advocating for the sale of pre-mixed cocktails to-go in containers sealed by on-premise, license-holding establishments in the state of Illinois.

Since the state-mandated restaurant & bar closures on March 16, 2020, revenue has evaporated for many bars and restaurants whose fixed operating costs, such as rent, insurance, and utilities, have stayed the same. While some are able to sell the inventory they have at razor-thin margins, or even at a loss in order to maintain the slightest bit of cash flow, there remains an opportunity to give businesses the chance to reach higher profit margins and keep staff employed. That solution is the temporary ability to offer cocktails to-go, a change which has already been enacted by 15 states including Ohio, California, and New York. This solution would provide profit margins which cannot be matched by sales of bottles or cocktail kits alone.

“The time to enact this change is NOW,” says Julia Momose, co-founder of the Illinois Hospitality Coalition and partner and creative director at Kumiko and Kikko in Chicago’s West Loop neighborhood. “The inventory that we have would yield much higher immediate returns as cocktail sales rather than the currently approved bottle sales. We’re seeking a measure which would be easily implemented and yield meaningful results.”

With one temporary order, businesses can: n Temporarily boost revenue with 4x the margin of food sales, on average n Extend a lifeline to an industry that comprises 10% of the city’s economy n Help employ many of the 165,000 workers in Chicago’s bars and restaurants n Allow businesses to generate enough profit to stave off closure n Disperse heavy traffic from liquor stores and reinforce social distancing behavior The Illinois Hospitality Coalition understands that this measure requires new solutions to ensure that the industry remains in compliance with the laws that govern alcohol purchase and transport. Some of the coalition’s solutions to these issues include: n Tamper-evident sealing to ensure all drinks remain unaltered during transport n Requiring all mixed beverages be placed in the trunk of the car belonging to any customer picking up a to-go order as well as in the delivery vehicle n Displaying a copy of the restaurant’s liquor license prominently in any delivery vehicle

june 2020 25-32.indd 28

This month I am proud to be pictured with Andy Murray, one of Bill Murray’s family members operating Murray Bros. Caddyshack Restaurant in Rosemont, Illinois. In the late 1990s, an idea was cooked up to combine the Caddyshack movie concept with a restaurant. To ensure their asylum would stand out from the pack, they chose a Caddyshack/Murray family theme that would fit into the relaxed but lively mood of their ideal restaurant. They consider the restaurant to be an “extension of their living room” as its descriptor of the restaurant mentality. The family has also been hard at work creating a special batch of vodka to be shared by all. After many taste tests, trials, and ‘do-overs’ they’ve created Murrays Bros. Caddyshack Vodka, which is now sold to foodservice and retail establishments in various states including Illinois.

Dan Plunkett and Kate Sickery are with Texas Pete, a time-tested secret blend of specially-selected peppers which have been fermented to perfection to wrangle up a bold, and balanced flavor for the ultimate picante medley. In addition to the delicious and versatile pepper sauce called Texas Pete, the brand line up also includes a Siriracha Sauce, Low Sodium Salsa, Dust Dry Seasoning, Sabor Mexican Style Hot Sauce, Hotter Hot Sauce, Sautéed Garlic Hot Sauce, Firey Sweet Wing Sauce, Extra Mild Wing Sauce, Seafood Cocktail Sauce, and others. Customers love full flavored foods and adding Texas Pete products to your menu makes it easy to deliver happy and satisfied guests with great tasting food they can’t replicate at home. If you have not tasted their products you should. You can find Texas Pete listed in our Buyers Directories under Hot Sauce.

Ed Lezza, Kerry Cocco and Louie Lezza are with the legendary Lezza Bakery and Desserts. The Lezza story started with a very special spumoni recipe created in Naples, Italy which Salvatore Lezza brought to Chicago’s West Side in 1905. The recipe has remained with the family for over 100 years. Today, with the 4th generation of Lezza’s involved in the business they continue to keep the flavors of Italy alive and flourishing. Other legendary desserts produced by Lezza include their famous Italian Ices, Gelato, Pre-filled Cannoli, Cannoli Kits, Italian Cakes and Italian Cookies. Most items are packaged for foodservice and retail and are available direct from them and through many distributors. When thinking about offering desserts which customers can’t resist, think of Lezza. You may see their ad on page 10 of this issue.

Nicole Ciluffo is with Accurate Scale Company, Chicagoland’s leading scale sales, service and maintenance company. Founded by Dean Ciluffo in 1990, the company values remain the same today, including a firm commitment to quality assurance, same day service, efficient customer service, value, honesty, integrity and selection.

Accurate’s technicians are factory trained and state certified by the Illinois Department of Agriculture. You may see their ad on page 18 of this issue.

Ryan Luetzow and Hans Woehlck are with Luetzow Industries, LLP based in South Milwaukee Wisconsin. Luetzow Industries is famous for selling clear poly trash bags and sandwich bags directly to commercial buyers. The company started in the 1950’s is still family owned and operated today. If you are interested in saving between 20% to 60% on your poly bags, look into Luetzow Industries. They have low minimums and are nice to deal with.

5/11/20 4:21 PM

Food Industry News® June 2020

Re-Restaurant Guide Moving Forward in a COVID-19 Marketplace

Page 29

!

W NE

Introducing Convenient To-Go Packets

A FULL LINE OF SAUCES AND CONDIMENTS—FROM SOY SAUCE AND TERIYAKI TO THAI STYLE CHILI SAUCE, SRIRACHA AND MORE. THEY’RE READY TO ENRestaurant owners and operators are finding them- HANCE ALL YOUR TAKEOUT ITEMS, FROM ASIAN SPECIALTIES TO BURGERS, selves creating their future day-by-day and asking, “How BOWLS, SANDWICHES AND SALADS. do I plan for the future in a COVID-19 marketplace?”

Operators are searching for answers.

The Re-Restaurant Guide aims to provide answers and be operator’s path to the Next Normal. The Re-Restaurant Guide is an all-in-one toolkit to help operators move from restoring themselves to relaunching their business. This tool was developed by restaurant growth strategists Kathleen Wood and Jamie Griffin of Growisely – www.growisely.com.

With the belief that we are in in this together, Jamie and Kathleen developed this practical toolkit to support restaurant operators in shifting out of the weeds and into strategic clarity. The strategic duo compiled leadership principles, resources and tools to help restaurant operators lead, plan, and act to relaunch their business in collaboration with fellow restaurant leaders.

At a time when inboxes are flooded with newsletters and webinar invites, Jamie and Kathleen wanted to meet operators where they are both in their restaurant recovery journey and as a leader in their company.

The Re-Restaurant Guide includes all of the following: Content is organized by each phase of Recovery: • Restore: shifting your mindset from panic to planning • Resolve: address immediate COVID-19 challenges • Resilience: address short-term resiliency issues • Return: create a detailed plan to return to scale Three topics are covered for each phase: • Leadership principles and imperatives • Information and resources to plan • Steps to write down your plan and take action Re-Restaurant is a comprehensive slide deck that empowers the small to mid-sized restaurant operator to lead their team and create a successful future through the crisis. We are all in this together; and we will make it to a Next Normal together, too!

Abraham Lincoln said, “The best way to predict your future is to create it.”

CREATE YOUR FUTURE WITH THIS FREE RESOURCE: https:// www.growisely.com/re-restaurant/

PROXITANE® AHC

The New Normal. We are not yet exactly sure how it will look, but we can be certain that cleaning and sanitizing public places will be critically important. Your business will need to put your customers, workers and visitors minds at ease. So they will continue to come, to be customers, to work, to continue to buy, be productive and happy. Places like restaurants, bars, retail stores, manu facturing facilities and public and private transportation fleets will need to highlight and promote the quality of their cleaning protocols and to convey a feeling of safety.

june 2020 25-32.indd 29

Solvent Systems International carries Proxitane, which has been approved for use against SARS-CoV-2, the the virus strain that causes Covid-19. (EPA reg Number 68660-11).

Proxitane’s effective ingredient is Paracetic Acid (PAA). PAA is considered by the EPA to be safe. It is the only USDA organic disinfectant that is approved to spray directly on food. It breaks down without creating any environmental damage unlike Bleach or Quats, which are other products that are being marketed for cleaning in these times.

Formulated with a detergent, Proxitane is an excellent cleaner for surfaces including plastic, stainless

Kikkoman offers Convenient a whole new selection sauces and condiments in high-qualIntroducing To-GoofPackets ity to-go packets. These individually sealed packets are made in state-of-the-art A FULL LINE OF SAUCES AND CONDIMENTS—FROM production facilities in the USA and can provide an extra level of food safety SOY SAUCE AND TERIYAKI TO THAI STYLE CHILI SAUCE, and convenience for customers while enhancing the flavor experience of takeout SRIRACHA AND MORE. THEY’RE READY TO ENHANCE ALL meals.

YOUR TAKEOUT ITEMS, FROM ASIAN SPECIALTIES TO BURGERS, BOWLS, SANDWICHES AND SALADS. Kikkoman is the leading supplier of Asian sauces and the #1 soy sauce brand in Kikkoman America.offers Your customers will recognize the Kikkoman a whole new selection of sauces and condiments in brand and the quality that comes with it. high-quality to-go packets.

These individually sealed packets are made in state-of-the-art production facilities in the USA and can provide an extra level of food safety and convenience for customers while enhancing the flavor experience of takeout meals.

Kikkoman is the leading supplier of Asian sauces and the #1 soy sauce brand in America.Your customers will recognize the Kikkoman brand and the quality that comes with it.

For Free Samples, Recipe & Menu Ideas, Call Today.

(630) 954-1244 MW@Kikkoman.com

steel, linoleum, vinyl, glazed porcelain, and glass.

It is effective against viruses even at low doses (157 parts per million) and leaves no harmful residues.

It can be used in food production, industrial facilities, office buildings,, vehicles, public transportation, recreational facilities, retail establishments, and manufacturing facilities.

Proxitane is diluted at approximately 2 oz of product to 5 gallons of water, applied to the surface, and left for a minimum of 10 minutes. Areas can also be fogged with Proxitane.

See label for exact dose and application instructions.

“Sanitization by Peracetic Acid” will become a trusted banner to display to demonstrate your commitment to keeping people safe with cleaning protocols considered top notch. www.solvent-systems.com 70 King Street Elk Grove Village, IL srundell@solvent-systems.com

Germs Like Hiding in These Places

You might think your bathroom is the germiest place in your home. You’d be wrong, according to the MSN website. Watch out for these locations that have lots more germs than your toilet: • Cutting boards. To keep them free of germs, don’t just rinse them in the sink. Wash your cutting board in water and dish soap, then soak in water mixed with bleach—two teaspoons for plastic, two tablespoons for wood.

• Dish cloths. These have everything that’s necessary for bacteria to thrive: warmth, moisture, and organic material from food. Wash them often on a hot cycle and tumble-dry them in a dryer.

• Smartphones. You take them everywhere, including the bathroom, and you usually don’t wash your hands every time you pick yours up. Clean your phone with a cloth soaked in a solution of 60% water and 40% rubbing alcohol. Wring the cloth out well so that the moisture doesn’t damage your phone.

• Keyboards. Computer keyboards can be covered with 20,500 more bacteria than the average toilet seat. Clean your keyboard with a cotton swab dipped in rubbing alcohol while it’s unplugged. Use compressed air to get rid of dirt around the keys.

• Steering wheels. You probably don’t wear gloves when you drive, which means you’re coating your wheel with germs and bacteria. Clean your wheel and other parts of your car regularly.

5/11/20 4:21 PM

Page 30

foodindustrynews.com

Food Industry News® June 2020

With many years of experience and multiple distribution facilities throughout the Midwest, MacCARB has developed a reputation as the most trusted beverage gas, and service fulfillment companies around. Whether you need beverage grade carbon dioxide, nitrogen, helium, blended gases or just plain service, MacCARB is your single one stop shop.

For Personalized Service, Call us Today!

Phone: 877-427-2499 http://www.maccarb.com

OVER 30,000 SQ FT. OF QUALITY USED & NEW EQUIPMENT

Pasta Primer

Pasta is a long-standing staple of the American diet: Thomas Jefferson brought a pasta maker back from France to the fledgling U.S. in 1789. But recent years HOURS: 8:30 a.m. to have seen an explosion of pasta options beyond the tra5 p.m.

Daily ditional noodles made from refined wheat flour. IndusQuality Used and New Foodservice Equipment Saturday try experts say that the “alternative” pasta market in the 8:30 a.m. to THE MOST RESPECTED QUALITY USED & NEW U.S. has grown from an estimated $75 to $100 million in Noon EQUIPMENT DEALER IN THE MIDWEST 2010 to more than $250 million in 2018. That’s because Visit Our Showroom WE DELIVER consumers in search of lower carbs, more plant protein, 930 Fullerton Ave., Addison, IL 60101 QUALITY, or no gluten have been increasingly turning to pasta creVALUE 630-627-3031 • 800-858-3931 & SERVICE! Sé Habla Espanol • www.marchfoodequip.com ated from whole wheat, legumes, or buckwheat (soba, as it’s known in Japan). All four options shown here, including traditional, pack around 200 calories and little fat per standard 2-ounce serving.* But they can differ in the vitamins, fiber, carbohydrates, and protein they supply—as well Peyton’s Promise is sending a big ‘thank you’ to as how they taste. Here are the basics: Great Lakes Coca-Cola. In a recent tweet, the group TRADITIONAL. Made from semolina, a refined flour desaid the company donated about 2,400 pounds of rived from a hard wheat called durum wheat that has more fruit juices. They’ll be used in the Wausau, D.C. Ever- protein than some other types of flour. Despite its refined est, and Mosinee School District grab-and-go sites. flour, traditional pasta has a low glycemic index that’s similar to that of whole-wheat and legume pastas. So it won’t spike blood sugar levels, especially if it’s cooked al dente (also recommended for best taste and texture).

WHOLE-WHEAT. Like traditional pasta, whole-wheat The Off Their Plate program has expanded to pasta is made from durum wheat flour, but from the whole Chicago and is joining forces with Windy City res- kernel—endosperm, germ, and bran—and so contains more taurants such as Seoul Taco and the Fifty/50 Res- nutrients. Though some can be a bit gritty, the best wholetaurant Group to feed local hospital workers. The wheat pastas have a mild or nutty flavor, and chewy, springy charity has raised $2.2 million so far, which will pay texture.

LEGUME OR BEAN. Depending on the brand, these for meals made by restaurant partners and fund can be made from just legume flour— from beans such as their employees. chickpeas, black beans, or lentils—or with a combination of legumes and other flours. These pastas can offer more fiber than other types.

We’re always looking for outstanding chefs to SOBA. Popular in Japanese cuisine, these noodles are traditionally 100 percent buckwheat flour—which, despite be featured inb our CHEF PROFILE column! its name, isn’t a form of wheat but is a type of grain—and so, Fill out the profile on: like legume pastas, are gluten-free. But check labels, because foodindustrynews.com we found that some brands are actually a mix of flours.

MARCH

Great Lakes Coca-Cola Donates Fruit Juices

Charity Calls on Chicago Eateries to Feed Hospital Workers

Nominate A Chef!

june 2020 25-32.indd 30

How Much Coffee Can You Safely Drink? A lot.

Coffee lovers can be understandably confused by the mixed messages they’re getting about the health risks/ benefits of their favorite beverage. Some studies have suggested that drinking too much coffee can cause stiffening of the arteries, increasing the chance of suffering a heart attack or stroke. On the other hand ...

A study from the British Heart Association, reported on the CNN website, suggests that drinking three cups of coffee or more a day is no worse for arteries than drinking a single cup. Researchers studied more than 8,000 people in the United Kingdom, some of whom drank one coffee or less a day, others who drank one to three cups, and a third group who reported consuming up to 25 cups of coffee a day. All participants were given MRI heart scans and infrared pulse wave tests, and scientists corrected the data for such factors as age, weight, diet, tobacco and alcohol use, and other factors.

The findings appear to show that drinking three cups or more a day doesn’t significantly increase artery stiffness compared with consuming just one cup. No one is recommending binging on 20 cups or more per day, but you can rest easier knowing your arteries apparently aren’t in danger.

5/11/20 4:21 PM

Food Industry News® June 2020

Page 31

AROUND CHICAGO With Valerie Miller POOCHIE’S HOME OF THE CHEDDAR BURGER Every town has its restaurant legends. In Skokie Illinois, one of those legends is Poochie’s.

Founded in 1969 by Harvey Bernstein, this restaurant was different from others by being the first on Chicago’s North Shore to offer a cheddar burger.

This restaurant is everything you would expect from a hot dog stand and more. The first thing you notice upon entering the very well lit, colorful restaurant is how spotless it is. From the bathrooms to the floors to the walls, to the ceiling, Poochie’s has always had a tradition of cleanliness and delicious excellence.

Owner Chris Christou, has been at the helm for over 30 years. “When I was 7 years old I remember washing dishes with my grandfather at his restaurant which was named The Cart, located on South Wabash Avenue in Chicago, I always loved the restaurant business and from an early age, that one day, I wanted to be in the restaurant business like my grandfather and dad.” An airline mechanic by trade Chris pursued his love of the restaurant business and jumped at the opportunity to buy Poochie’s when Harvey was ready to retire. Chris has worked hard to support the strong foundation Harvey created.

The menu offers fast food classics including Vienna Beef hot dogs, burgers, chicken, Italian beef, Italian sausage, skirt steak, fresh cut fries, shakes and malts and so much more.

The top three favorites on the menu are the Char Grilled Cheddar Burger, the Char Grilled Salami Sandwich and the Char Dog. Today, Poochie’s has a robust catering business, complete with a 35-foot mobile kitchen food truck. Express Catering is available for pick up too. Poochie’s also has a loyal customer base with guests that have been going there since the restaurant opened. Poochie’s is located at 3602 Dempster in Skokie, Illinois. For more information, visit -poochieshotdogs.com

Save Labor, Time and Money With Our Authentic Prepared Mexican Products

n Proven Concept n Low Food Cost Products n Proven, Popular Recipes n Low Licensing Fees n Prepared Foods To Ease Labor Issues n Quick Service, Dine-In or Delivery Only n Great As An “Add On” To Your Concept n Foodservice/Retail Products Available

To discuss purchasing our wholesale food products for your foodservice or retail business, or to discuss becoming a Los Comales licensee, please contact Larry Gonzalez today.

(773) 457-1784 LARRY@LOSCOMALES.COM www.loscomales.com

Numbers do not feel; they do not bleed or weep or hope. They do not know bravery or sacrifice.

Love and allegiance. At the very apex of callousness, you will find only ones and zeros.

—Amie Kaufman

june 2020 25-32.indd 31

5/11/20 4:21 PM

Page 32

foodindustrynews.com

Food Industry News® June 2020

Reopening Best Practice Considerations in the Post-Covid Era: Spark Inspiration by Remembering 1.

When you know what your opening date will be, let your vendors know, What It Builds On 2.

3.

4.

5.

6.

7.

8.

9.

10.

11.

12.

13.

14.

15.

16.

17.

18.

19.

20.

21.

22.

23.

24.

25.

so that your inventory will be there on time.

Are there new Post-Covid sanitation practices or requirements?

Are single use menus required in your area?

Separate food and drink menus will give you greater flexibility on pricing and inventory.

Before reopening, get your draft beer lines cleaned.

Check beer keg expiration dates.

Think about your F & B menus; is it better to start with smaller food, beer or beverage menus?

Do a complete food and liquor inventory, check dates.

No cocktails (if you are short bartenders)?

Ask your distributor sales rep if order minimums and delivery days have changed.

Are there any new charges or waived charges on split cases?

Possible lower keg costs because of the inventory brewers are sitting on.

Ask distributors if they have any specials on products they are discontinuing.

Check for supply issues with the critical food or liquor brands you use.

Disposable one-time use glassware?

Consumers are expected to be more price sensitive and spend less money.

Value pricing will drive new sales Make a plan to upsell guests to larger pour sizes, premium brands, signature sides and desserts.

Consider a separate carry out and dining room pricing strategy.

Have a plan to overcome alcohol, appetizer and dessert sales declines with staff contests.

Motivate your staff to push your most profitable items.

Happy Hours will be popular again, as more people work at home and eat lunch there.

Guests may cut-back, so you need an upselling strategy.

Are you offering carry out specials?

Build your own database of customers; foster those relationships and build frequency of visits.

Ideas can seem difficult to come by at times. One way to spark your imagination is by remembering these basic components of creativity, as described on the Your Story website: Framing. When you look at problems and situations, spend some time taking them apart and considering how you could put them together again differently. You may be able to reinvent the core idea of your project or business. Photography and art can give you good ideas for how to frame your world creatively.

Connections and combinations. As you examine the components of your problem or situation, look for ways you can connect them differently, or combine them with something else. This requires you to look beyond the boundaries of whatever you’re trying to accomplish and into the world at large for concepts to play with.

Focused observation. Look closely at what you’re working on. Think like a scientist, testing theories and assumptions so you’re not missing opportunities. Ask others what they think so you’re not limited to your own perspective. Continually test what you think you know to make sure you’re on the right track.

Your workspace. A drab cubicle is a poor incubator for creative thought. Turn your office into a dynamic working space with lots of color, images, games, and music. Keep notepads and Post-its handy so you can scribble down ideas as they come to you. Rearrange your workspace every once in a while to keep your perspective fresh.

Like dreams, statistics are a form of wish fulfillment.

—Jean Baudrillard

“My Front-Loading Washing Machine Smells Moldy”

The odor may be a result of residue buildup, and it could be that the rubber gasket around the opening of front-loading washers doesn’t dry out properly, says Rich Handel, who tests washing machines at Consumer Reports. To help prevent conditions that lead to moisture and residue buildup, clean your washer’s drum. You can do that by either running your machine’s tub-clean feature—many newer models have one—or simply doing an empty load on the hottest setting with a cup of bleach. Between loads, clean the dispensers, leaving them open to dry, and keep the washer door ajar (but never leave the door open with young kids around, because they can trap themselves inside). After the last load of the day, dry the inside of the door and the rubber gasket with a towel and carefully clean away residue. If it’s time for an upgrade, GE now has a line of frontload washers called UltraFresh that were designed to drain and dry better. –Consumer Reports

Where the Phone Fraud Comes From

American businesses looking to outsource phone centers to cheaper foreign businesses ironically helped establish foreign fraud. The majority of victims are baby boomers INDIA. Home to the biggest telemarketers and call centers, a large number of workers have highly-polished English skills and know how to charm Americans on the phone.

JAMAICA. U.S. and Canadin call centers for legitimate businesses provide a base of customer-service training here, as do the hotel and resort industries. With poverty driving many young people to learn phone support, just as many go into scamming. Jamaica’s murder rate is twice that of Chicago’s.

COSTA RICA. Scam businresses are prevalent because it’s so difficult to extradite Costa Rican citizens. Costa Rica attracts young Jamaicans who don’t realise they aren’t protected because they are not citizens.

NIGERIA. Home to romance scams, this is where social media photos and profiles get catfished to lure in the lonely hearted.

june 2020 25-32.indd 32

ROMANIA and EASTERN EUROPE. ATM skimming originated here. In 2017, the Hornea Crew recruited the best young talent here, and preyed on seven U.S. states.

FLORIDA. Miami and Tampa are “incubators” for Medicare fraud, says the Miami Herald. Scammers sell Medicare numbers to the black market.

TELEMARKETING FRAUD. Anybody can buy brokers who sell phone numbers. Robocalling operations can buy 1 million numbers for a few thousand dollars. Dozens of small phone companies are happy to take robocaller money, then using a computer program to spoof local numbers, find regional pigeons. About 3 to 5 percent of suckers respond to fake telemarketing. When one does take the bait, the call gets patched to a call center which then makes the pitch to get information and money. Incoming payments need to be moved quickly, so other forms of payment like gift cards or other types of anonymous currency come into play to wash, transfer and pay out to the many hands sharing the score. Source: AARP

5/11/20 4:21 PM

Food Industry News® June 2020

ACCOUNTANTS The Dolins Group .......................................... Page 07...... 847-498-1040 Chamlin PC ....................................................................... 847-583-8800 ACCOUNTING FIRMS Parhas & Associates ..................................... Page 24...... 708-430-4545 ADVERTISING Food Industry News .......................................................... 847-699-3300 AIR CONDITIONING-SYSTEMS CLEANING Olympia Maintenance ....................................................... 708-344-0344 AIR FILTERS-SALES & SERVICE Olympia Maintenance ....................................................... 708-344-0344 ARCHITECTS Dearborn Architects .......................................................... 312-939-3838 Sarfatty Associates ............................................................847-920-1100 ARCHITECTURAL METAL ACCENTS Progressive Dynamics .................................. Page 20...... 630-289-3421 ASIAN FOOD PRODUCTS Kikkoman Sales USA .................................... Page 29...... 630-954-1244 ASSOCIATIONS ACF Chicago Chefs .........................................................872-256-CHEF GARA ................................................................................ 847-824-6941 Illinois Restaurant Association .......................................... 312-787-4000 ASSOCIATIONS & TRADES Illinois Department of Agriculture .................. Page 19...... 217-782-5809 Illinois Food Retailers........................................................ 800-624-6712 Midwest Food Expo WRA ................................................. 608-216-2817 ATM MACHINES Meirtran ATM ................................................. Page 07...... 815-275-8031 ATTORNEYS Scharf Banks Marmor ....................................................... 312-662-4897 AWNINGS & CANOPIES Chesterfield Awnings..................................... Page 18...... 312-666-0400 AWNINGS - SALES & SERVICE Thatcher Oaks Awnings .................................................... 630-833-5700 BAGS-CUSTOM PRINTED Bulldog Packaging .............................................................630-458-1152

june 2020 33-40 classifieds.indd 33

CLASSFIEDS and DIRECTORY OF SERVICES

BAKERS-WHOLESALE Gonnella Baking Co ...................................... Page 17...... 312-733-2020 Eli’s Cheesecakes ............................................................. 773-736-3417 Ideal Bakery ...................................................................... 773-631-6897 Il Mulino di Valenzano Bakery ........................................... 847-671-5216 JR Dessert Bakery ............................................................ 773-465-6733 Milano Baking Company ................................................. 800-495-BUNS BAKERY & DESSERT CONSULTING Sweet Bee......................................................................... 847-828-4812 BAKERY EQUIPMENT Hobart Mixer Repair .......................................................... 630-613-8535 BAKERY PRODUCTION TRAINING Sweet Bee......................................................................... 847-828-4812 BAKERY-PRODUCTS Chef’s Kitchen/Dearborn ............................... Page 21...... 773-801-1600 Instantwhip Chicago...................................... Page 28...... 800-933-2500 Central Baking Supplies.................................................... 312-243-0888 BAKLAVA Libanais Sweets ................................................................ 847-329-5060 BANNERS & POSTERS Accurate Printing............................................................... 708-824-0058 BAR STOOLS Chicago Booth .............................................. Page 18...... 773-378-8400 Waco Manufacturing ......................................................... 312-733-0054 BAR SUPPLIES Ramar Supply Co.......................................... Page 40...... 708-233-0808 Schultz Supply .................................................................. 708-652-2020 BATCH FREEZERS Kool Technologies ......................................... Page 25...... 630-483-2256 BBQ SAUCE Ken’s Foods ...................................................................... 800-633-5800 BEEF New S B L Inc ............................................... Page 22...... 773-376-8280 BEEF PRODUCTS Steinbach Provision ...................................... Page 11 .......773-538-1511 BEER GAS MacCARB ..................................................... Page 30...... 877-427-2499

Page 33

BEVERAGE DISPENSING-EQUIPMENT United Fast Food & Beverage............................................847-616-0711 BEVERAGES Lifestyle Beverages........................................................... 630-941-7000 BOOTHS Chicago Booth .............................................. Page 18...... 773-378-8400 Waco Manufacturing ......................................................... 312-733-0054 BOOTHS-UPHOLSTERERS Chicago Booth .............................................. Page 18...... 773-378-8400 BRANDING-LICENSE OPPORTUNITIES Los Comales Licensing ................................. Page 31...... 773-457-1784 BREAD & ROLLS Gonnella Baking Co ...................................... Page 17...... 312-733-2020 Ideal Bakery ...................................................................... 773-631-6897 Il Mulino di Valenzano Bakery ........................................... 847-671-5216 North Shore Baking Corp .................................................. 773-655-3485 BROILERS & STEAMERS EmberGlo-A Division of Midco Int’l.................................... 773-604-8700 BURGLAR ALARM SYSTEMS Alarm Detection Systms Inc .............................................. 630-844-5318 BUTCHER BLOCK WOOD TABLES RestaurantWoodTables.com ............................................. 773-599-6200 BUTTER-CLARIFIED Danish Maid Butter Co .................................. Page 25...... 773-731-8787 BUTTER-PREPORTIONED-WHIPPED Danish Maid Butter Co .................................. Page 25...... 773-731-8787 BUYING GROUPS/CO-OPS GARA ................................................................................ 847-824-6941 CALAMARI Fisherman’s Pride ..............................................................800-543-2110 CANNOLI & CANNOLI PRODUCTS Lezza Spumoni & Desserts........................... Page 10...... 708-547-5969 CARRY OUT PACKAGING Bulldog Packaging .............................................................630-458-1152 CARRYOUT & CATERING PACKAGING Alfa Restaurant Supply ..................................................... 773-588-6688

5/11/20 4:24 PM

Page 34

foodindustrynews.com

CASH & CARRY OUTLETS Chef’s Kitchen/Dearborn ............................... Page 21......

- 01-1 00 CASH AND CARRY OUTLETS Angelo Ca to’s Fresh Markets ........................................ 0-514-1 CATERING-VEHICLES DCI Central ....................................................................... 00-4 - 4 CCTV SYSTEMS Alarm Detection stems Inc ............................................ 0- 44-5 1 CHAIRS-COMMERCIAL Chicago ooth .............................................. Page 1 ......

- 400 aco Man fact ring ......................................................... 12-0054 CHARCOAL Charcoal l Com an ............................................... 12- 42-55 CHEESECAKES Eli’s Cheesecakes .............................................................

- 41 CHICKEN-PROGRAMS F I/Foodservice ol tions ................................................ 4 - 1 - 0 CHILI istro o s Div of ienna eef ....................................

-2 - 00 Ca tain Ken’s Foods .......................................................... 00-510- 11 CLASSIFIED ADVERTISING Food Ind str ews .......................................................... 4 - 00 CLEANING PRODUCTS erClean ....................................................................... 4 - 1-02 CLEANING SERVICES Kleen eam Gro ........................................ Page 24......

-5 -2500 CO2 MacCA ..................................................... Page 0......

-42 -24 COFFEE & TEAS o al C Coffee .............................................................. 0-2545 COFFEE ROASTERS ec Foods Inc................................................ Page 11 ......

-5 10 gboat Coffee ................................................................. 0- 0- 1 COLD STORAGE Perishable Distrib tion ol tions .................. Page 2 ......

-4 1-1 41 COLD STORAGE-PORTABLE Portable Cold torage....................................................... 00-5 5-2445 COMPRESSED GAS MacCA ..................................................... Page 0......

-42 -24 CONDIMENTS e as Pete ........................................................................ 1 - 1 - 51 CONSTRUCTION COMPANIES alter Daniels Constr ction..............................................

- 5-01 0 CONTRACT LABOR SERVICES Atlas Em lo ment ervices .......................... Page 15...... 4 - 1-155 CONTRACT MANUFACTURING istro o s Div of ienna eef ....................................

-2 - 00 COOKING EQUIPMENT amar l Co.......................................... Page 40...... 0 -2 -0 0 CORNED BEEF ea’s est Cit Foods .......................................................

-52 -15 CORNED BEEF-FRESH ienna eef................................................... Page 0 ......

-2 - 00 CORPORATE GIFTS ienna eef................................................... Page 0 ......

-2 - 00 COVID-19 DISINFECTING Kleen eam Gro ........................................ Page 24......

-5 -2500 CRAFT BEVERAGES De tsch ine irits ................................. Page 1 ...... 0 0 CREDIT CARD PROCESSING eff r ce P ...............................................................

-101 CREDIT CARD PROCESSORS Menio Global ..................................................................... 55- 41- 2 DAIRY-PRODUCTS Instantwhi Chicago...................................... Page 2 ...... 00-2500 DELI-MEATS Deli alal....................................................... Page 2 ...... 224- 00- 5 ea’s est Cit Foods .......................................................

-52 -15 DELIVERY-VEHICLES DCI Central ....................................................................... 00-4 - 4 DEMO SERVICES-FOOD & BEVERAGE C stom Merchandising ervices ...................................... 0- 14DESSERTS Algelato Chicago ........................................... Page 15...... 4 -455-5 55 Eli’s Cheesecakes .............................................................

- 41 DESSERTS-WHOLESALE e a moni Desserts........................... Page 10...... 0 -54 -5 DIRECT MAIL PROGRAMS Food Ind str ews .......................................................... 4 - 00 DIRECTV All orts Direct ................................................................ 0- 1 - 000 DISINFECTING SERVICES Kleen eam Gro ........................................ Page 24......

-5 -2500

ne 2020

-40 classifieds indd

4

DUCT CLEANING Enviromatic Cor of America ........................ Page 10...... 00- 25- 4 l m ia Maintenance ....................................................... 0 - 44-0 44 EGGS Farmers en o se...................................... Page 14...... 1 -220 Meadowbrook Egg Dair Com an ...............................

-52 1 ELECTRIC & GAS STEAMERS EmberGlo-A Division of Midco Int’l....................................

- 04- 00 ELECTRICAL REPAIR & MAINTENANCE Macka eating Mechanical...................... Page 12...... 4 - 1-044 EMPLOYEE HANDBOOKS Em lo co A .............................................. Page 0 ...... 0- 20-0000 EMPLOYMENT ATTORNEYS ob ernstein - aner M chin .......................................... 12- 42ENERGY BROKER Cent r Energ ol tions ............................. Page 10...... 0- 1 - 1 4 ETHNIC BREADS-ROLLS & PASTRIES Ideal aker ......................................................................

- 1ETHNIC FOODS Kikkoman ales A .................................... Page 2 ...... 0- 54-1244 FACILITY MAINTENANCE mbrella ne ational Facilit ervices............................

- 2 FAUCETS Fa cet ho e he ..........................................................

-4 0 FILTERS-EXHAUST SYSTEMS l m ia Maintenance ....................................................... 0 - 44-0 44 FIRE ALARM MONITORING Alarm Detection tems Inc.............................................. 0- 44-5 1 FIRE ALARM REPAIR & TESTING Alarm Detection stems Inc ........................................... 0- 44-5 1 FIRE SUPRESSION SYSTEMS Fo alle Fire afet .................................................... 4 - 5-5 0 FIRE-EXTINGUISHERS enrichsen’s Fire afet E i ment ............................. 00- 14 FIRST AID-EQUIPMENT & SUPPLIES Affirmed Medical ervice .................................................. 4 - 22- 1 5 FLATBREADS Grecian Delight Foods ...................................................... 4 - 4-1010 FLOOR-NON-SLIP TREATMENT te Advantage............................................. Page 45...... 12- 01-412 FOOD & ALCOHOL SAFETY TRAINING anta cia Food afet raining ..................................... 2-502-52 2 FOOD DISTRIBUTORS Chef’s Kitchen/Dearborn ............................... Page 21......

- 01-1 00 C gini Distrib tion ......................................... Page 1 ...... 0 - 5- 4 1 l m ia Food Ind stries ............................... Page 2 ...... 4 - 4 - 5 sco Food ervices Chicago ...................... Page 05...... 4 -4 ec Foods Inc................................................ Page 11 ......

-5 10 ilkens Foodservice ..................................... Page 0 ...... 0 -2 5-0 Angelo Ca to’s Fresh Markets ........................................ 0-514-1 Anichini rothers ............................................................... 12- 44- 004 Foodservice ............................................................ 15- 4-2 21 Chef’s alit Meats ......................................................... 708-333-0880 Devanco Foods ................................................................. 4 -22 - 0 0 GF Distrib tion................................................................ 001 Grecian Delight Foods ...................................................... 4 - 4-1010 FOOD PRODUCTS l m ia Food Ind stries ............................... Page 2 ...... 4 - 4 - 5 ec Foods Inc................................................ Page 11 ......

-5 10 Devanco Foods ................................................................. 4 -22 - 0 0 Grecian Delight Foods ...................................................... 4 - 4-1010 eil ones Food Com an ................................................ 00-54 -4 5 e as Pete ........................................................................ 1 - 1 - 51 FOOD PRODUCTS-PREPARED Ca tain Ken’s Foods .......................................................... 00-510- 11 FOODSERVICE EQUIP REP & MAINTENANCE esta rant and man ...................................................... 4 -2 2-44 4 FOODSERVICE EQUIPMENT os rdo Inc ....................................................................... 0-4 50 h nderbird Food Machiner ............................................

-451-1 FOODSERVICE EQUIPMENT-REPAIR C I - Coker ervice Inc ................................ Page 0 ......

- 0 -5 00 Macka eating Mechanical...................... Page 12...... 4 - 1-044 Cobblestone vens .......................................................... 4 - 5-01 2 nited Fast Food everage............................................ 4 - 1 -0 11 FOODSERVICE- LAYOUT & DESIGN A D E Foodservice E i ment ........................................... 0- 2 -0 11 os rdo Inc ....................................................................... 0-4 50 arfatt Associates ............................................................ 4 - 20-1100 FOODSERVICE-EQUIPMENT PARTS C I - Coker ervice Inc ................................ Page 0 ......

- 0 -5 00 Cit Food E i ment ........................................................ 0- 1 - 5 5 Cobblestone vens .......................................................... 4 - 5-01 2

Food Industry News® June 2020 FOODSERVICE-SUPPLIES amar l Co.......................................... Page 40...... 0 -2 -0 0 FRANCHISE-CONSULTANTS ig k Franchising .......................................................... 55- 24-4 5 FREEZER & REF TRAILER RENTAL/LEASING Portable Cold torage....................................................... 00-5 5-2445 FREEZERS-ALL TYPES C stom Cooler Free er ............................. Page 0 ...... 0- 1 1 FRYERS F I/Foodservice ol tions ................................................ 4 - 1 - 0 FURNITURE/FIXTURES/DESIGN itro eating Prod cts ...................................................... 00- 25- 0 GAMING TERMINALS Aces Gaming ...............................................................

-20 -4 00 GELATO Algelato Chicago ........................................... Page 15...... 4 -455-5 55 Pala olo’s Artisan Dair ................................................. 00-4GE- A GELATO EQUIPMENT & SUPPLIES Kool echnologies ......................................... Page 25...... 0-4 -225 Pala olo’s Artisan Dair ................................................. 00-4GE- A GHOST KITCHENS Am ed Kitchens ................................................................ 2 - 41 GIARDINIERA E Formella ons ........................................ Page 0 ...... 0- 20 Form sa Com an ........................................................ 4 - 1 - 040 GLYCOL REFRIGERATION SYSTEM & REPAIR Macka eating Mechanical...................... Page 12...... 4 - 1-044 GRAND OPENING PROMOTIONS ED illboard r cks ........................................................ 12- 24GREASE REMOVAL SERVICE Kal n ros Inc ............................................................... 15- 44-145 Mahone Environmental Inc ............................................. 15- 0-20 GREASE TRAP PUMPING SERVICE ierra Environmental ..................................... Page 45......

-551-1 Kal n ros Inc ............................................................... 15- 44-145 GREASE TRAP SERVICE ierra Environmental ..................................... Page 45......

-551-1 Mahone Environmental Inc ............................................. 15- 0-20 GREASE-EXHAUST CLEANING Enviromatic Cor of America ........................ Page 10...... 00- 25- 4 l m ia Maintenance ....................................................... 0 - 44-0 44 GREEK FOOD PRODUCTS l m ia Food Ind stries ............................... Page 2 ...... 4 - 4 - 5 Devanco Foods ................................................................. 4 -22 - 0 0 Grecian Delight Foods ...................................................... 4 - 4-1010 GROCERY MANUFACTURERS MEMBERSHIP e a moni Desserts........................... Page 10...... 0 -54 -5 GYROS l m ia Food Ind stries ............................... Page 2 ...... 4 - 4 - 5 Devanco Foods ................................................................. 4 -22 - 0 0 Grecian Delight Foods ...................................................... 4 - 4-1010 H/R-HUMAN RESOURCE SERVICES Em lo co A .............................................. Page 0 ...... 0- 20-0000 HACCP TRAINING & CONSULTING ask Ins rance Gro ....................................................... 4 -440-2 2 HALAL DELI MEATS Deli alal....................................................... Page 2 ...... 224- 00- 5 HALAL FOOD PRODUCTS Deli alal....................................................... Page 2 ...... 224- 00- 5 HAMBURGER PATTY MANUFACTURER Devanco Foods ................................................................. 4 -22 - 0 0 HANDYMAN SERVICES esta rant and man ...................................................... 4 -2 2-44 4 mbrella ne ational Facilit ervices............................

- 2 HEALTH INSURANCE Em lo co A .............................................. Page 0 ...... 0- 20-0000 Gallagher ...................................................... Page 14...... 0-2 5ational esta rant Association ....................................... 12- 15-5 HEATING & AIR CONDITIONER SERVICE & REP Macka eating Mechanical...................... Page 12...... 4 - 1-044 Mechanical 24 ................................................................... 4 HELIUM MacCA ..................................................... Page 0......

-42 -24 HISPANIC FOOD DISTRIBUTION Foodservice ............................................................ 15- 4-2 21 HISPANIC FOOD PRODUCTS a Criolla ....................................................... Page 15...... 12-24 2 HOOD & DUCT CLEANING ood of cha mb rg .................................. Page 04...... 4 - 20-2 0 HOOD EXHAUST & FAN CLEANING Enviromatic Cor of America ........................ Page 10...... 00- 25- 4 l m ia Maintenance ....................................................... 0 - 44-0 44

5/11/20 4:24 PM

Food Industry News® June 2020 HOOD SYSTEMS-FIRE enrichsen’s Fire afet E i ment .........

HOT DOGS ienna eef......................................Page 0 Crawford a sage ........................................ ed ot Chicago...........................................

HOT SAUCE e as Pete ....................................................

HOT SAUCES Gindo’s ice of ife ot a ce ...................

HUMMUS & SPREADS Grecian Delight Foods ..................................

HVAC REPAIR & MAINTENANCE esta rant and man ..................................

ICE CREAM Algelato Chicago ..............................Page 15 Chocolate ho e Ice Cream ..........Page 1 Fo alle Farms .............................Page 12 omer’s Go rmet Ice Cream ...........Page 2 Instantwhi Chicago.........................Page 2 Pala olo’s Artisan Dair ...............................

ICE CREAM EQUIPMENT REPAIR & SUPPLY Kool echnologies ............................Page 25 ICE CREAM-EQUIPMENT & SUPPLY Kool echnologies ............................Page 25 ICE CREAM-YOGURT Instantwhi Chicago.........................Page 2 ICE MACHINE REPAIR & SANITIZING Ice ol tions 24 ............................................

Ma or A liance ervice ...............................

ICE MACHINES-SALES-RENTAL OR LEASING Em ire Cooler ervice .....................Page 1 ICE-MAKING EQUIPMENT/REPAIR & SERVICE Macka eating Mechanical.........Page 12 INSURANCE Cacciatore Ins rance ....................................

Caro Ins rance ervices...............................

Concklin Ins rance Agenc ...........................

I orthwest Ins rance ervices ............... ociet Ins rance ......................................... ask Ins rance Gro ...................................

INSURANCE SERVICES Gallagher .........................................Page 14 Cacciatore Ins rance ....................................

INSURANCE-INDUSTRIAL & COMMERCIAL Cacciatore Ins rance ....................................

INTERIOR DESIGNERS arfatt Associates .......................................

INTERNET ADVERTISING Food Ind str ews ......................................

ITALIAN BEEF errelli’s Foods ................................Page 24 Devanco Foods .............................................

Grecian Delight Foods .................................. ed ot Chicago...........................................

ITALIAN FOOD SPECIALTIES E Formella ons ...........................Page 0 ITALIAN SAUSAGE Anichini rothers ...........................................

Devanco Foods .............................................

JANITOR-SUPPLIES amar l Co.............................Page 40 JAPANESE-FOOD PRODUCTS Kikkoman ales A .......................Page 2 JUICER REPAIR & MAINTENANCE Adam ervice and l Inc Page 25 JUICERS-FRUIT & VEGETABLES erkel Midwest..............................................

KEYLESS ACCESS CONTROL Alarm Detection stems Inc ........................

KITCHEN FLOOR NON-SLIP TREATMENTS te Advantage................................Page 45 KITCHEN-EXHAUST SYSTEMS/CLEANING Enviromatic Cor of America ...........Page 10 l m ia Maintenance ...................................

LINEN SUPPLY & RENTAL SERVICE Cosmo olitan e tile .....................................

LIQUOR & SPIRITS De tsch ine irits ....................Page 1 LIQUOR-WHOLESALE Peerless i ors ...........................................

LOGISTICS COMPANIES Perishable Distrib tion ol tions .....Page 2

ne 2020

-40 classifieds indd

5

CLASSFIEDS and DIRECTORY OF SERVICES

800-373-9714 -2 - 00 -2 - 0 5 00-24 -522 1 - 1 - 51 55-4444 -

4-1010

4 -2 2-44 4 4 -455-5 55 0 -221- 40 0-2 1- 005 4 -251-04 00-2500 00-4GE- A 0-4

-225

0-4

-225

00-

-2500

847-987-9738 708-447-4100 124 -

-

00

1-044

12-2 4- 055 0 - 45-50 1 0-2 -1 00 - 4 -5 -24 4 -440-2 2 0-2 512-2 4- 055 12-2 4- 055 4 - 20-1100 4 -

-

00

- 5- EEF 4 -22 - 0 0 4 - 4-1010 00-24 -522 0-

- 20

12- 44- 004 4 -22 - 0 0 0 -2

-0 0

0- 54-1244 -

-2 2

00- 21- 151 0- 44-5 1 12- 01-412 00- 25- 4 708-344-0344 -254- 100 0 -

-

0

773-378-3908 -4 1-1 41

MAILING PROGRAMS n ime Printing ...........................................

0 -544-4500 MAYONNAISE Col mb s egetable ils.................Page 4 -2 5- 500 MEAT PROCESSING EQUIP SALES & SERVICE erkel Midwest..............................................

00- 21- 151 Cit Food E i ment ....................................

0- 1 - 5 5 MEAT-ORGANIC-NATURAL-ABF Fo Del e ta ...........................................

4 -520- 00 MEAT-SMOKED eske A lewood moked Meats ..............

00- 2-22 MEAT-WHOLESALE ew Inc ..................................Page 22 - 2 0 Angelo Ca to’s Fresh Markets ....................

0-514-1 Anichini rothers ...........................................

12- 44- 004 Chef’s alit Meats .....................................

708-333-0880 Devanco Foods .............................................

4 -22 - 0 0 Fo Del e ta ...........................................

4 -520- 00 International Meat Com an .........................

- 22-1400 MEDICAL SUPPLIES Affirmed Medical ervice ..............................

4 - 22- 1 5 MEDITERRANEAN FOODS l m ia Food Ind stries ..................Page 2 4 - 4 - 5 Grecian Delight Foods ..................................

4 - 4-1010 MENU-DESIGN Pinata Gra hics ............................................

12- 2 - 05 MENUS n ime Printing ...........................................

0 -544-4500 MENUS-CUSTOM PRINTED Acc rate Printing...........................................

0 - 24-005 MERCHANT PROCESSING Menio Global .................................................

55- 41- 2 MEXICAN FOOD PRODUCTS Foodservice ........................................

15- 4-2 21 MEXICAN FOODS os Comales icensing ....................Page 1 -45 -1 4 MILK Instantwhi Chicago.........................Page 2 00-2500 MINI PASTRIES Ideal aker ..................................................

- 1NEIGHBORHOOD MARKETING ED illboard r cks ....................................

12- 24NITROGEN MacCA ........................................Page 0 -42 -24 OILS & FATS-COOKING Col mb s egetable ils.................Page 4 -2 5- 500 OILS & SHORTENING Col mb s egetable ils.................Page 4 -2 5- 500 Chef Mac C linar Cooking ils ...................

0 - 45- 150 OILS & VINEGAR Pastorelli Foods ...............................Page 02 00-A C OILS-COOKING/BULK Col mb s egetable ils.................Page 4 -2 5- 500 OLIVE OILS Col mb s egetable ils.................Page 4 -2 5- 500 ORGANIC FOODS Pastorelli Foods ...............................Page 02 00-A C ORGANIC MEAT & POULTRY Fo Del e ta ...........................................

4 -520- 00 OVEN REPAIR & MAINTENANCE Macka eating Mechanical.........Page 12 4 - 1-044 OVENS-SALES & SERVICE Cobblestone vens ......................................

4 - 5-01 2 PAINTING & HANDYMAN SERVICES esta rant and man ..................................

4 -2 2-44 4 PANCAKE-BATTER & MIX ec Foods Inc...................................Page 11 -5 10 PAPER-PRODUCTS amar l Co.............................Page 40 0 -2 -0 0 Alfa esta rant l .................................

-5 PARTY-FAVORS & SUPPLIES 0 -2 -0 0 amar l Co.............................Page 40 PASTA-FRESH AND FROZEN C gini Distrib tion ......................................... Page 1 0 - 5- 4 1 Pastafresh ome Made Pasta ......................

- 45-5 PASTRY CONSULTING weet ee.....................................................

4 - 2 -4 12 PATIO ENCLOSURES hatcher aks Awnings ................................

0-5 00 PATIO HEATERS G Ind stries .............................................. Page 45 0 -44 -1100 Pro ane Pete ................................................

4 - 542

Page 35

PATTY MACHINES/FOOD FORMERS erkel Midwest..............................................

00- 21- 151 PAYROLL SERVICES Em lo co A .............................................. Page 0 0- 20-0000 ADP...............................................................

4 -50 -4210 PEST CONTROL ose Pest ol tions...................................... Page 40 00-G -PE PEST CONTROL/PEST ELIMINATION Mc Clo d ervices ........................................

00- 2- 05 PICKLES & RELISH ienna eef................................................... Page 0 -2 - 00 PITA BREAD l m ia Food Ind stries ............................... Page 2 4 - 4 - 5 Grecian Delight Foods ..................................

4 - 4-1010 PIZZA SUPPLY DISTRIBUTORS Anichini rothers ...........................................

12- 44- 004 PLANT BASED FOOD PRODUCTS th’s egetarian Go rmet ...........................

21 - 4 - 5 PLUMBING SUPPLIES Fa cet ho e he ......................................

773-478-3890 POINT OF SALE SUPPLIES Al ha P ervices Inc................................

0- 0-2 0 POINT OF SALE SYSTEMS Al ha P ervices Inc................................

0- 0-2 0 etail Control ol tions ................................

0-521- 00 evel stems ..............................................

415- 44-14 PORK PRODUCTS teinbach Provision ...................................... Page 11 -5 -1511 Peer Foods ...................................................

- 2 -1440 POS SYSTEMS Al ha P stems Inc................................

0- 0-2 0 evel stems ..............................................

415- 44-14 POS SYSTEMS-CLOUD BASED Al ha P ervices Inc................................

0- 0-2 0 eff r ce P ...........................................

773-398-1013 POULTRY PRODUCTS teinbach Provision ...................................... Page 11 -5 -1511 POULTRY-FRESH ew Inc ............................................... Page 22 - 2 0 POULTRY-WHOLESALE & PROCESSORS Fo Del e ta ...........................................

4 -520- 00 PRESSURE WASHING l m ia Maintenance ...................................

708-344-0344 PRINTERS n ime Printing ...........................................

0 -544-4500 PRINTING-CUSTOM ITEMS Acc rate Printing...........................................

0 - 24-005 PRIVATE LABEL FOOD MANUFACTURERS E Formella ons ........................................ Page 0 0- 20 Milano aking Com an ...............................

00-4 5PRODUCE DISTRIBUTORS ilkens Foodservice ..................................... Page 0 0 -2 5-0 PRODUCE-WHOLESALE Angelo Ca to’s Fresh Markets ....................

0-514-1 Midwest Foods ..............................................

- 2 0 PRODUCT DEVELOPMENT weet ee.....................................................

4 - 2 -4 12 PROMOTIONAL MARKETING ED illboard r cks ....................................

12- 24PROPANE Pro ane Pete ................................................

4 - 542 PROPANE SERVICE Pro ane Pete ................................................

4 - 542 PUBLIC RELATIONS-MARKETING SERVICES Falk P .........................................................

4 -20 - 052 IM Chicago .................................................

12-1222 PUBLISHING Food Ind str ews ......................................

4 - 00 RE-UPHOLSTERY Chicago ooth .............................................. Page 1 - 400 REFRIGERATED TRAILER RENTAL/LEASING Portable Cold torage...................................

00-5 5-2445 REFRIGERATION EQUIPMENT REPAIR C I - Coker ervice Inc ................................ Page 0 - 0 -5 00 Kool echnologies ......................................... Page 25 0-4 -225 Macka eating Mechanical...................... Page 12 4 - 1-044 Mechanical 24 ...............................................

847-987-9738 REFRIGERATION-EQUIP/COMMERCIAL Al hafoode i com ..................................... Page 12 -4 4 C stom Cooler Free er ............................. Page 0 0- 1 1 REPUTATION MANAGEMENT esta rant Marketing - 0 Da s Free ..........

12- 2- 050

5/11/20 4:24 PM

RESTAURANT CONSULTANTS

Stanovich Hospitality.....................................

RESTAURANT EQUIP PARTS WAREHOUSE

708-359-1911

CSI - Coker Service Inc ................................ Page 08...... 888-908-5600

RESTAURANT EQUIPMENT

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

Losurdo Inc ....................................................................... 630-833-4650 Revel Systems .................................................................. 415-744-1433

RESTAURANT EQUIPMENT & SUPPLIES

SEASONINGS & SEASONING BLENDS

THEATERS AND VENUES

SEATING

TOMATO PRODUCTS

SEATING REPAIRS

TRADE PUBLICATIONS

SELF-SERVICE ORDERING KIOSKS

TRADE SHOWS & EVENTS

Famar Flavors ............................................... Page 07...... 708-926-2951 Waco Manufacturing ......................................................... 312-733-0054

Express Seating ............................................ Page 14...... 630-985-7797 Alpha POS Services Inc.................................................... 630-690-2870

Revel Systems .................................................................. 415-744-1433

Custom Cooler & Freezer ............................. Page 08...... 630-879-3131

SEWER(MAINT)-RODDING & JETTING

Alfa Restaurant Supply ..................................................... 773-588-6688

SHEET METAL

Ramar Supply Co.......................................... Page 40...... 708-233-0808

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

City Food Equipment ........................................................ 630-613-8535 Olympic Store Fixtures...................................................... 773-585-3755

Schultz Supply .................................................................. 708-652-2020 TriMark Marlinn Equip & Supplies ..................................... 708-496-1700

RESTAURANT EQUIPMENT REPAIR Adam ervice and

l Inc ............. Page 25...... 877-876-2326

RESTAURANT EQUIPMENT REPAIR SERVICE

CSI - Coker Service Inc ................................ Page 08...... 888-908-5600

Mackay Heating & Mechanical...................... Page 12...... 847-381-0448 Berkel Midwest.................................................................. 800-921-9151

City Food Equipment ........................................................ 630-613-8535 Cobblestone Ovens .......................................................... 847-635-0172

Emerald Service Inc .......................................................... 888-696-7317 Major Appliance Service ................................................... 708-447-4100

RESTAURANT EQUIPMENT-NEW & USED March

alit

sed

ew E

RESTAURANT MARKETING

i ................. Page 30...... 800-210-5895

Restaurant Marketing - 30 Days Free! .............................. 312-872-8050

RESTAURANT REAL ESTATE SALES

John Moauro/Realty Executives ........................................708-361-1150 Kudan Group Inc ............................................................... 312-575-0480

ick Dibri i/Coldwell anker ........................................... 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 .................................. Page 43...... 312-243-1740

ROOF TOP GREASE CONTAINMENT SYSTEMS

Enviromatic Corp of America ........................ Page 10...... 800-325-8476

ROOFS-SALES-REPAIR & MAINTENANCE Care heet Metal

oofing ......................... Page 04...... 708-387-9784

SAFETY TREATMENT FOR FLOORS

Step Advantage............................................. Page 45...... 312-801-4123

SALAD-DRESSINGS

Ken’s Foods ...................................................................... 800-633-5800

SALAD-DRESSINGS & OILS

Columbus Vegetable Oils.............................. Page 48...... 773-265-6500

Tec Foods Inc................................................ Page 11 ...... 773-638-5310

SANITATION CERTIFICATION

Illinois Restaurant Association .......................................... 312-787-4000

SANITATION CLASSES

Santa Lucia Food Safety Training ..................................... 773-502-5262

SATELLITE TV SYSTEMS

All Sports Direct ................................................................ 630-918-3000

SAUSAGE

Vienna Beef................................................... Page 06...... 773-278-7800 Angelo Ca

to’s Fresh Markets ........................................ 630-514-1338

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

Crawford Sausage ............................................................ 773-277-3095 Red Hot Chicago............................................................... 800-249-5226

Midwest Food Expo WRA ................................................ 608-216-2817

TRUCK BODIES-SALES & REPAIR

Paramount Truck Body ................................. Page 21...... 312-666-6441

TRUCK RENTAL

Perishable Distribution Solutions .................. Page 27...... 888-491-1641

TRUCK-REFRIGERATED

Columbus Vegetable Oils.............................. Page 48...... 773-265-6500

TRUCK-SALES & SERVICE

SHIPPING-REFRIGERATED & FROZEN SHORTENING

SIGNAGE-INDOOR & OUTDOOR

American Graphics ....................................... Page 20...... 888-774-6270

SIGNS

Pinata Graphics ................................................................ 312-929-6805

SLICER SERVICE

City Food Equipment ........................................................ 630-613-8535

SLICERS-SALES & SERVICE

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

SLOT MACHINES

Illinois Gaming Systems.................................................... 312-544-9856

SMOKERS-COMMERCIAL

Game Changer Smokers .............................. Page 46...... 574-353-7855

SOFT DRINKS

PepsiCo Foodservice ........................................................ 773-893-2319

SOFT SERVE-ICE CREAM/EQUIP & SUPPLIES

Kool Technologies ......................................... Page 25...... 630-483-2256

SOUP BASES

American Graphics ....................................... Page 20...... 888-774-6270 Lylas Rentals/Budget Truck Rental ................................... 847-233-0472 DCI Central ....................................................................... 800-468-7478 DCI Central ....................................................................... 800-468-7478

TRUCK-SALES NEW & USED

D & S Truck Center ....................................... Page 16...... 708-352-5551

UPCOMING EVENTS

Wisconsin Restaurant Association .....................................800-589-3211

VEGAN FOOD PRODUCTS

th’s egetarian Go rmet ............................................... 218-343-8858

VEHICLE WRAPS

Paramount Truck Body ................................. Page 21...... 312-666-6441

VENDING MACHINES

Collage LLC ...................................................................... 312-593-8084

VENTILATING-SYTEMS CLEANING

Enviromatic Corp of America ........................ Page 10...... 800-325-8476 Olympia Maintenance ....................................................... 708-344-0344

VIDEO GAMING TERMINALS

Illinois Gaming Systems.................................................... 312-544-9856

R L Schreiber Inc .............................................................. 954-972-7102

WALK IN COOLER- MOBILE- RENTAL/LEASING

Vienna Beef................................................... Page 06...... 773-278-7800

WALK-IN COOLER REPAIR & MAINTENANCE

SOUPS

Bistro Soups (Div of Vienna Beef) .................................... 773-278-7800

SPECIALTY FOODS DISTRIBUTOR

Portable Cold Storage....................................................... 800-535-2445 Mackay Heating & Mechanical...................... Page 12...... 847-381-0448 Mechanical 24 ................................................................... 847-987-9738

Artisan Specialty Foods .................................................... 708-762-5238

WALK-IN COOLERS AND FREEZERS

Famar Flavors ............................................... Page 07...... 708-926-2951

WEBSITE DESIGN

La Criolla ....................................................... Page 15...... 312-243-8882

WEBSITE DESIGN SERVICES

Task Insurance Group ....................................................... 847-440-2323

WEDDING CAKES

SPICE BLENDS SPICES

SQF CONSULTING

ST PATRICK’S DAY ITEMS

ea’s est Cit Foods ....................................................... 773-523-1566

STAFFING-SERVICES

Custom Cooler & Freezer ............................. Page 08...... 630-879-3131 Americaneagle.com ...................................... Page 33...... 847-699-0300 Buildthis.com................................................. Page 45...... 312-655-9999 Ideal Bakery ...................................................................... 773-631-6897

WELDING & FABRICATING

KOP Ind. Welding & Fabrication ................... Page 14...... 630-930-9516

Atlas Employment Services .......................... Page 15...... 847-671-1557

WHIPPED CREAM

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

WI-FI SYSTENS FOR RESTAURANTS

STEAM CLEANING

SUPERMARKET EQUIPMENT REPAIR Adam ervice and

l Inc ............. Page 25...... 877-876-2326

SUPERMARKET- EQUIPMENT/ NEW & USED

Instantwhip Chicago...................................... Page 28...... 800-933-2500 Restaurant Marketing - 30 Days Free ............................... 312-872-8050

WILD GAME

Fox Deluxe Stap ............................................................... 847-520-8300

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

WIND SCREENS

Collage LLC ...................................................................... 312-593-8084

WINE & SPIRITS

SWEEPSTAKES MACHINES SWEET GOODS

orth hore aking Cor .................................................. 773-655-3485

TABLE TOP AND COOKING EQUIPMENT

EmberGlo-A Division of Midco Int’l.................................... 773-604-8700

TABLES-ALL TYPES

Chicago Booth .............................................. Page 18...... 773-378-8400 RestaurantWoodTables.com ............................................. 773-599-6200

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

TEA-GREEN

SEAFOOD

TEMPORARY STAFFING

june 2020 33-40 classifieds.indd 36

ews .......................................................... 847-699-3300

Progressive Dynamics .................................. Page 20...... 630-289-3421

SCALES-SALES & REPAIR

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

Food Ind str

TRUCK GRAPHICS

TAMALES

Accurate Scale Company ............................. Page 18...... 773-847-1820

Pastorelli Foods ............................................ Page 02...800-SOS-AUCY

Tierra Environmental ..................................... Page 45...... 888-551-1998

SCALES

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

Onesti Entertainment Corporation .................................... 630-962-7000

Supreme Frozen Products ................................................ 773-622-3777 Dewdrop Tea ..................................................................... 630-335-7806

Atlas Employment Services .......................... Page 15...... 847-671-1557

Thatcher Oaks Awnings .................................................... 630-833-5700 Deutsch Wine & Spirits ................................. Page 13...... 708-687-9870

WORKERS COMP INSURANCE

Employco USA .............................................. Page 03...... 620-920-0000

YOGURT & SOFT SERVE EQUIPMENT

Kool Technologies ......................................... Page 25...... 630-483-2256

To be included in our monthly directory, call today: 847-699-3300 5/11/20 4:24 PM

Food Industry News® June 2020

CLASSIFIEDS RESTAURANT FOR SALE

on Busy Route 120 2 miles West of Route 12 Fully equipped state of the art kitchen, 3 dining rooms, seating for 85 people, courtyard for outside seating, parking for over 40 cars on 3/4 acre of land with an additional building for storage and one bedroom apt. on second floor.

CLASSFIEDS and DIRECTORY OF SERVICES

BUSINESS OPPORTUNITIES • THINKING OF BUYING OR SELLING? CALL JOHN MOAURO! DRIVE-THRU NEW ITALIAN BEEF & PIZZA RESTAURANT

Recently remodeled. Business & property.

Very confidential. Approx. 6,000 sq. ft. with additional tenant. Located in Western suburbs near Oak Brook. Busy thoroughfare. Asking mid $4Ks. Call for details.

COMMUNITY FAVORITE

Pizzeria w/ bar and dining. SW suburban location in central business district. Plenty of parking, available on-site. Asking 174,900.

SUBURBAN LOCATION

Family restaurant available. Established over 40 years.

Approx. 4,500 sq. ft. Freestanding building, plenty of parking, seats 150 plus. Plenty of parking. High volume sales.

Reasonable lease. Business only. Asking $399K.

ITALIAN FAVORITE

Restaurant facility. Free Standing Bldg. approx 4,500 + sq. ft. with parking. Ideal for any concept. Fully equipped. 40 yr. history.

Currently pizza restaurant with gaming.

Complete package. Call for details.

220 West Route 120 Lakemoor 60051

Food Industry News 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

847-699-3300

june 2020 33-40 classifieds.indd 37

POPULAR SPORTS BAR & GRILL Legendary sports bar, restaurant & banquet facility. Total package.

6,450 sq. ft. bldg. on 11/2 acres of property. Seats over 300. Located in Western burbs near shopping, offices and residential. Includes video gaming. Call for details. $1,799,000.

AMBASSADOR

9999 West 143rd Street Orland Park, IL 60462

Broker/Appraiser Always Confidential

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

Visit our website or contact our office www.kudangroup.com | 312-575-0480

FOR SALE COZY NEIGHBORHOOD BAR

Call 224-345-1636

Fast food w/ drive thru. Business & property with additional catering kitchen in lower level. Approx 2,500 sq. ft. Seats 60. High volume, near busy intersection. Call for details.

Chicago’s Premier Hospitality Real Estate Brokers

847-650-8221

in the far northwest suburbs of McHenry County. Turn Key. 2,066 s.f., pool tables, beer garden & gaming machines.

Building, real estate included. $225K.

Page 37

Kudan Group is ready to show you how we can best serve your needs • • • • •

Restaurant, Bar & Nightclub Sales Buyer Representation Business Brokerage Real Estate Transactions Leasing

To obtain our Current Listings, please call or email us at info@kudangroup.com Celebrating over 20 years serving the Chicagoland Market Kudan Group Inc. - 566 W. Lake St. Suite 225 Chicago, IL 60661

5/11/20 4:24 PM

Page 38

foodindustrynews.com

24 HOUR VOICEMAIL

Email—nick.dibrizzi@cbexchange.com

CHICAGOLAND’S BEST LOCATIONS FOR SALE

PONTARELLI

Only From Nick Di Brizzi 888-317-7721

REAL ESTATE SERVICES

CHICAGO NW SUBURBS | CONFIDENTIAL  RISTORANTE-PIZZA-PASTA-ETC WITH REAL ESTATE

Short hours, dinner only; Closed Monday. Real $$$ Maker $400,000 cash flow a year.

Dine in, pick up and delivery. 100 deliveries per day

 PLAINFIELD | SPORTS BAR-PIZZERIA | BUSINESS ONLY Gross sales: $1,500,000 a year.

Business only-5,000 SF. Rent $10,000 per month

CHICAGO SUBURBS | CONFIDENTIAL 

Sports bar-pizzeria & video gaming. Six (6) locations.

 CHICAGO | WEST LOOP | PIZZERIA BUSINESS ONLY

200+ deliveries per day. Established for 35 years. Pick up, dine in, self service and deliveries 3,500 SF plus basement. Rent $7,000 per month

DOWNERS GROVE | DOWNTOWN BY TRAIN STATION | BUSINESS ONLY  Fast food casual. Real $$$ maker. 1,500 SF seats 40 plus 30 outdoor

 ELMWOOD PARK | RISTORANTE, PIZZERIA & VIDEO GAMING REAL ESTATE & BUSINESS

4,300 SF building with plenty of parking-Restaurant Row

DOWNTOWN DEKALB BY NORTHERN ILLINOIS UNIVERSITY | VIDEO GAMING ALLOWED 

Corner 7,000 SF restaurant/sports bar, banquet plus outdoor patio For Sale/For Lease

 HOMEWOOD | FORMER PANERA BREAD | LEASE ONLY 4,600 SF fully equipped, perfect for breakfast/lunch concept located in the Cherry Creek Plaza.

Lease $20 per SF plus $9 CAM

CHICAGO HEIGHTS | CORNER FREE STANDING | REAL ESTATE PLUS VIDEO GAMING 

Turn-key, free standing building, 2.975 SF on 18,750 SF lot. Hot Location.

JOLIET | STEAK HOUSE-BAR-BANQUET PLUS VIDEO GAMING | REAL ESTATE & BUSINESS 

10,000 SF building, seats 400, parks 130 +/-. 3 Million in sales a year. $350,000 cash flow verifiable. Established 46 years.

New Pizzerias Available: CHICAGO-MIDWAY | REAL ESTATE & BUSINESS

Established since 1987. 60% pick up; 40% delivery. Real $$$ Maker. Owner retiring.

Chicago | Beverly-Roseland | Real Estate & Business

Pick up, delivery, dine in & self service. 4,000 SF building. 24,000 SF lot. Real $$$ Maker.

SW SUBURBS | COUNTRYSIDE | BUSINESS ONLY

Established 17 years. Owner retiring. Real $$$ Maker. 50% pick up; 20% delivery and 30% dine in. 1,800 SF.

ROUND LAKE BEACH | RESTAURANT FOR LEASE | VIDEO GAMING 

Free standing 2,910 SF building with drive-thru window. 22,104 SF lot; parking for 30+\- plus additional parking in outlot of shopping center.

We have bank owned foreclosures; commercial and residential. or more onfidential istings, all oday 1- - 17-77 1. e abla spa ol.

june 2020 33-40 classifieds.indd 38

Food Industry News® June 2020

ASSOCIATES

*Restaurant Brokerage Division*

V ince Ferraro

PIZZERIA: Outstanding opportunity to own this renowned pizzeria and full service restaurant. NW Suburb. Established 1973. Home of Chicagoland’s original stuffed pizza! Seats 125. Plenty of parking. Full liquor license. BONUS: Big $$$$$$ from Video Gaming! Priced right @ $249K. BREAKFAST/LUNCH: Well established neighborhood icon in upscale community on Chicago’s NW side. Seats 90 plus.

20 on sidewalk patio. Parking lot. Sound lease. Corner location across from park and train station. Excellent condition... needs “hands-on” owner. Biz, FF&E...NEW PRICE @ $79K. MIXED USE BUILDING: 3 apartments, tavern, patio and 2 car garage. Licenses included. Beautiful building...big income! RE, Biz, Licenses @ $645K IRISH PUB: Prime NW Chicago. Tavern License! Freestanding 3,000 sf brick building. Parking lot. Kitchen. Surrounded by commercial industrial and residential. Profit from day one! True “turn-key.” Great lease with renewal options. Biz, FF&E @ $195K. TAVERN: Totally remodeled bar with rare Chicago Tavern License (corporate!)!! 2am/3am. No strikes. 50 capacity. Great lease. Excellent clientele...class act! Biz, FF&E, License @ $65K. MEXICAN: High volume. Seats 90. Liquor license. NW Suburb. “PEPE’S”! Authentic cuisine. Family owned. 29 years. Good lease. Keep franchise or change name. Opportunity! Biz, FF&E @ $89K. BAR & GRILL: Elmwood Park. Short hours, but 2am license. 12 taps. Seats 44. Menu well-reviewed on social media. 4 gaming machines. Kitty-corner from new legalized marijuana dispensing!! $75K w/ great lease or $245K w/ Real Estate.

FORMER KATHY’S LAKESIDE INN: Opportunity knocks!

Located on Forest Lake in Lake Zurich. 4,200 sf building w/ apartment, parking lot, 82’ pier for boats. Owner will assist tenant to rehab and re-establish this once popular venue with free rent subsides. Call!!

JUST LISTED: Upscale ethnic restaurant in affluent NW suburb. Unique concept. Established 16 years. Seats 120 in Dining Room and Bar. Plus additional 60 Patio. Big catering $. Positive cash flow and profit. Qualified buyers only... strong financials required by landlord. Highly confidential.

Biz, Lease, FF&E @ $350K.

MORE LISTINGS AVAILABLE–CALL! SELLING? ALWAYS CONFIDENTIAL!

VinceF@PontarelliAssociates.com

CALL 847-778-3571

5/11/20 4:24 PM

Food Industry News® June 2020

Meet The Sponsors!

Continued from page 20

Farmers Hen House is a specialty egg company that is doing much more than providing the world’s best eggs. They are advancing the humane treatment of hens, helping small family farms, stewarding the environment with solar power, and providing customers with the utmost in transparency through their traceability feature. Contact: www.farmershenhouse.com sales@ farmershenhouse.com 319-683-2206 Gallagher is a global leader in insurance, risk management, health benefit solutions & consulting services helping their clients face challenges and providing effective solutions. Gallagher is a global leader in commercial insurance. Bringing both economies of scale and the stability of over 90 years of excellence to your business.. Contact: Chris Weronko; 630-803-4268 Chris_Weronko@ ajg.com. www.ajg.com The GAME CHANGER Smoker is an innovative all electric smoker with no flame, making it the safest, most repeatable, and easiest smoker to operate in the industry. sales@gamechangersmoker.com 574-353-7855 www.gcsmoker.com Gator Chef is a restaurant equipment and kitchen supply company specializing in new and used equipment, kitchen supplies and design.

With stores located in Bensenville and Chicago offering thousands of smaller items to serve the nearby neighborhoods. Paper products, smallware items, cleaning supplies and chemicals are available, for daily operations. Contact: GatorChef.com Info@gatorchef.com 888.944.2867 General Parts Group: Whether you are looking for service on commercial cooking equipment, refrigeration, ware washing, HVAC or even O.E.M replacement parts, we’ve got you covered.

Call (630) 595-3300 – Email: ildispatch@generalparts.com – Web: https://generalparts.com/location/chicago/” Giacobbino’s Pizza is your favorite restaurant-style pizza served at home. Crafted in the kitchen of Connie’s Pizza, a Chicagoland, family-owned restaurant since 1962, Giacobbino’s handmade, Chicago-style pizza is now available nationwide. Find them at your local grocer in the deli section or visit us at Giacobbinos.com to learn more.

Gonnella has been baking top quality breads and rolls since 1886. Their items are offered fully baked and frozen for all your foodservice needs. Easy, cost effective and high quality, just thaw and ready to use. Call Bob Nasshan 1-800262-3442 x 1150 or email bnasshan@gonnella. com. Please visit us @www.gonnella.com Huntington National Bank is a 150+ year old institution serving small and mediumsized, privately-held businesses predominantly throughout the Midwestern United States.

Their focus and purpose as a team is centered around improving people’s lives while helping to strengthen the communities they serve. Contact:

june 2020 33-40 classifieds.indd 39

Page 39 Taylor O. Fraleigh | Vice President, Commercial Banking Direct: 312-429-3635 taylor.o.fraleigh@ huntington.com Janet Angel Welch, Founder/CEO of JACOR, LLC is a scientist and expert formulator of nontoxic chemical solutions. Octo-Green cleaning agents and disinfectants are specifically formulated for use in the hospitality industry. Dr Angel regularly speaks on behalf of the US Government as a leader in the Small and Moderate business sector around the globe. Her new safer clean-up technology is EPA and USDA registered and goes head-to-head with the strongest of chemicals yet they are naturally derived non-chemical answers to the problems restaurant owners, hotels, cafeterias, hospitals and schools face every day.

There is not a better solution for clean-up on the market. Save money, save time, save lives – be amazed – go GREEN! Buy OCTO-GREEN!! JACOR LLC. (847) 865-3189 www.octo-green.com www. ecobioclean.com McCloud Services is a leader in integrated pest management solutions, protecting more than half of the largest food-related brands in the US. Their highly-trained and experienced service specialists, food safety professionals, and entomologists use an ongoing, flexible approach designed to meet each client’s specific needs. Their mission is to protect their customer’s health, property, food, and environment while providing the highest level of safety for their employees and the general public. McCloud Services: 800332-7805 www.mccloudservices.com Omni-Rinse® – Sanitation is at the center of everything we do. Auto-Rinse™ keeps drinkmaking tools out of dirty dump sinks, which can spread disease. Auto-Burn™ makes it easy to keep ice bins clean & safe. Auto-Guard™ combisink ensures proper use of hand wash and dump sinks. www.OmniRinse.com; info@OmniRinse. com 847-792-1177 Performance Foodservice-Chicago is a broadline distributor, servicing the Midwest for over 60 years. They’re part of a national corporation, but they cater to the needs of their local customers and pride themselves on being a part of the community. Contact them to find out how they can help your business thrive. Call Lisa.Landes@pfgc.com – Customer Service Manager, (630) 896-1991 – www.performancefoodservice.com/ chicago RCS-USA supplies information technology solutions that enable your Table Service, Fast Casual and Quick Service Restaurant, Bar or Nightclub run smoother and become more profitable.

From Point of Sale, Labor Management, Inventory Control and Kitchen Automation to their Cloud Reporting suite, they provide you with the right tools to ensure you are successful. Contact: Alex Coyle alexc@rcs-usa.com 630-521-9900 www. rcs-usa.com New Revel Online Ordering Solution! In today’s climate, online ordering is no longer a luxury—it’s often the only way to meet customer

needs. Over the last three weeks, Revel has helped hundreds of their customers adapt to changing conditions by adding this capability. Revel is now offering an online ordering solution as a standalone option called Revel Go™. Restaurants can launch this solution in days, no matter what POS you use. Diversify your revenue streams with Revel through integrated online ordering and delivery management. Contact: jason.cigarran@ revelsystems.com Rose Pest Solutions, celebrating 160 years of service, is dedicated to protecting public health and the environments in which we live and work. Rose is local, family-owned, and their staff has years of expertise in Integrated Pest Management. Satisfaction guaranteed. For a free quote, contact them at 800-GOT-PESTS? or rosepestcontrol.com.

SpotOn is a software development company providing best in class Restaurant POS Easy to use, Easy to train. Never goes down. They install and they train.

Dine in, pick up / to go and online ordering. One platform for Social media review management, Build your own database for future marketing.

Loyalty to engage your guest to keep them coming back. No contract, No leases and No hidden junk fees on payment processing. Our customers are insured with 100% transparency! Call Jim Gallagher, Restaurant Solutions Specialist www. spoton.com 847 833 7691 The Horton Group is an insurance, employee benefits, and risk advisory firm that leads clients with complex needs and limited resources to a higher level of performance. They help businesses lower the true cost of their risk by focusing on risk management, supported by industryleading claims advocacy, loss control, and risk advisory services. Visit their events page for a diversified listing of industry-related webinars focusing on risk management, employee benefits, and thought-leadership. Now is the time to think about how your business can achieve a higher level of performance. Contact: 312.989.1437 www.thehortongroup.com / Jac.Casale@thehortongroup.com Water, soda, liquor, and bad weather create slippery floors for your employees and customers. Step Advantage is the SOLUTION to slippery when wet. Prevent slip and fall injuries and liabilities with their floor treatment to your existing entryways, dining areas, kitchens, bathrooms or bar area. No downtime for your business. One application lasts a year. Contact them for a FREE demo. Contact: 312-801-4123, www.stepadvantage.com, info@stepadvantage.com Headquartered in Chicago, Illinois, Trendler’s customers benefit from more than 80 years of experience in furniture manufacturing. Visit www. trendler.com to view their collection of over 1,000 models of swivels, chairs, and barstools that are reliable, durable and priced for remarkable value.

Contact: sgfesser@trendler.com (773) 627-5154

5/12/20 8:29 AM

Page 40

foodindustrynews.com

BUY

SELL

TRADE

NEW & USED EQUIPMENT LEASE TO OWN WITH

EQUIPMENT SPECIALS

$1.00 BUY OUT!

3 YEAR FINANCING AVAILABLE! OR 90 DAYS DEFERRED INTEREST!

PARTS- Fast Service

FULL SERVICE DESIGN & LAYOUT ASSISTANCE AVAILABLE

Best Prices On All Brands!

ICE MAKERS AS LOW AS $95.00 PER MONTH

CALL TODAY FOR OUR CURRENT SALE FLYER

Visit Our Showroom 8223 S. Harlem Burbank, IL

(708) 233-0808 “Daily Delivery to Chicago and All Suburbs” www.ramarsupply.com 3 Year Financing With No Interest! Or 90 Days, No Payments, No Interest!!!

Americans were targets of some 58.5 billion robocalls in 2019, according to telecom services firm YouMail—about 178 per person. According to a nationally representative Consumer Reports survey, 70 percent of Americans have stopped answering their phones when they don’t recognize the number. or suspect a “spoof”: A fraudulant call that uses a false or stolen identity.

CALL FOR CHEF PROFILES

It takes leadership to improve safety.

—Jackie Stewart

june 2020 33-40 classifieds.indd 40

We’re looking for a dedicated chef for next month’s issue.

Bring it forward: foodindustrynews.com>New Chef Form

Food Industry News® June 2020

Star Superfood - Four Star Mushrooms

Biologist and Chicagoan, Joe Weber, became fascinated with the growing process of mushrooms and quickly came to appreciate the nutrient value of these protein-packed superfoods. Combined with his pursuit of sustainable and local agriculture, he established Four Star Mushrooms, an indoor urban farm producing mushrooms for Chicago chefs and restaurants. Weber has mastered the grow process; void of any pesticides, fertilizers, and all non-GMO, to produce worldclass gourmet mushrooms.

Mushrooms contain novel beta-glucans, described in scientific literature to provide the body with immunomodulatory, antitumor, and antioxidant properties. Common gourmet varieties, including oyster mushrooms, contain lovastatin, an organic compound effective in lowering cholesterol. Weber says, “Using mushrooms is not only a delicious way to play with texture and taste, but they also pack a strong health punch.”

Weber sees mushrooms riding a food wave of popularity for their health benefits, as well as being seen as a meat substitute in some circles. e’s pretty proud of a mushroom atbread pizza he’s perfected from his home kitchen, adding “it’s a thrill to see the Four Star Mushroom logo highlighted on a menu, but more so to taste it in a dish prepared by Chicago’s best chefs”.

First Free-Standing Aussie Grill Breaks Ground in Tampa, Fla.

If health distancing is the law, that doesn’t stop people from getting a legendary meal. Aussie Grill, the drivethrough inspired by the flavors of Outback, and opening more locations. Features an indulgent menu with a variety of sandwiches, burgers, large plates, and salads madefrom-scratch using only the highest quality ingredients.

A favorite across the globe is the Crispy Sriracha Chicken Sandwich, hand-breaded and topped with a spicy, tangy, and sweet sauce.

Inspired by the bold flavors of Outback Steakhouse®, Aussie Grill® features a chef-driven menu with adventurous and innovative meals and snacks prepared in under four minutes. The craveable sweet, spicy, salty, bitter an umami flavors are uniquely Aussie Grill.

The first Aussie Grill opened in Saudi Arabia in January 2019. There are currently five: two in Saudi Arabia, one in Hong Kong and two in the U.S. The brand was designed for large international markets as a smaller sized alternative to a table-service experience. The first U.S. Aussie Grill was an incubator to test ideas for the international menu. The U.S. location quickly gained popularity, resulting in an additional focus on domestic expansion.

The Wesley Chapel restaurant will be the third Tampa Bay location, joining one at International Plaza that opened in April and another at Westfield Brandon that opened in November. The newest location will also be the first to feature a drive-thru.

5/11/20 4:24 PM

Food Industry News® June 2020

TRAVEL With Valerie Miller

DESTINATION; ELKHART LAKE, WISCONSIN

THE OSTHOFF RESORT – Celebrating 25 years

Getting There: Drive/Train (It’s approximately a three-hour drive from Chicago)

In a state known for being home to more than its fair-share of landmark lakeside resorts, look for one to stand out in 2020. The Osthoff Resort in Elkhart Lake, Wisconsin is celebrating 25 years of welcoming visitors to its lovely property reminiscent of a classic resort you’d find in the Catskills of New York.

The current resort is an incarnations of sorts, with the original Osthoff Hotel opening in 1886 by entrepreneurial German immigrants Otto and Paulina Osthoff. Back then, the Osthoff was a summer respite popular among fashionable travelers arriving by train from St. Louis, Chicago and Milwaukee, steamer trunks in tow, ready for an extended summer holiday. The Osthoff Resort opened on the exact spot of the original hotel, just as picture-postcard perfect as its predecessor property.

Today, the vacation experience continues to be defined by the Osthoff’s lake shore setting on crystal clear Elkhart Lake. The resort is a landmark with 245 spacious suites, indoor and outdoor pools, two restaurants, gift boutiques, and elegant ballrooms and meeting venues.

Summer water sports on the lake include hydro bikes, kayaking, paddle boards, pontoon boats, sailboats and more. Check for rental information on the beach.

The Osthoff‘s award-winning Aspira Spa offers a range of treatments including facials and massages. The Spa Suite Experiences include a collection of treatments enjoyed by individuals, couples, sisters and friends in the privacy of their spacious Spa Suite environments.

For those interested in taking a cooking class the L’ecole de la Maison Cooking School offers enjoyable, interactive challenges as participants work together to achieve a common culinary goal while bonding with colleagues through food and fun.

Their Culinary Group Event courses foster focused communication and improved working relationships. L’ecole de la Maison cooking courses are available for preformed groups of 15-20 people.

The Osthoff Resort is located at 101 Osthoff Ave., Elkhart Lake, Wisconsin and is a year-round resort. No matter what season you visit, there is always something fun to do. Check with the hotel for availability and upcoming anniversary promotions. For more info, visit osthoff.com The Osthoff Resort was Named AAA Four Diamond Resort in 2019 for the 21st Consecutive Year

june 2020 41-48.indd 41

Page 41

KleenTeem Explains Disinfecting As businesses across all sectors affected by Illinois Gov. J.B. Pritzker’s stay-at-home order since March 21 contemplate re-opening, most will face a myriad of challenges not only to their conventional business models, but to emerging external threats that may leave them vulnerable to legal or regulatory edicts.

As the headwinds of the potential for insurance carriers’ limitations on liability, or States enacting changes to workers’ compensation laws intensify, these may soon develop into another front on an already crowded battleground, as business owners and management begin to navigate a path toward stabilization.

At a minimum, companies should heed federal safety guidelines, as well as those by state and local authorities issued for their industry. Some of these measures are policy related (e.g. occupancy limits, compulsory face coverings), while others are FF&E (e.g. installing sneeze guards at point-of-sale, contactless payment systems). In either case, while initially burdensome, most would agree these represent common sense measures that protect customers and staff, while also allaying their fears of patronizing your business or coming to work. However, one tenet in these new policies, enhanced cleaning or disinfection measures, becomes conspicuously peculiar after some topical research.

Disinfecting, by definition, maintains efficacy only for the duration of that product’s dwell time (or contact time), which is the amount of time the surface must remain visibly wet in order to kill pathogenic microorganisms before the disinfectant evaporates or is wiped off. Therefore, since there is absolutely no efficacy to kill or protect against harmful bacteria beyond its dwell time, disinfection is unsustainable, even in a scenario where there are multiple applications. Hence, there would be little or no economic benefit to investing in a process that only disinfects.

Consider the traffic during the course of a typical workday, where customers, staff, vendors, and guests engage in numerous sorties of ingress and egress in a premises. The permutations to even calculate the risk of just one person from elsewhere, coming into contact with a harmful pathogen that may trigger an unwelcome outcome, are immense.

Fortunately, a water-based antimicrobial agent that was originally developed and registered with the EPA in the mid 1970’s offers an affordable solution to the sustainability issue with regard to long-term viral remediation. The science underpinning its performance can be summarized as the manipulation of chemistry to produce the same atoms and molecules on a macro-scale. Once applied, it imparts antimicrobial properties into a positively charged polymer that molecularly bonds to any porous or non-porous surface, and disrupts the cell membrane of all microorganisms that come into contact with the active surface. See their ad on page 24.

5/11/20 4:34 PM

Page 42

foodindustrynews.com

BEATING TAKE OUT ORDERS: The Right Answers to COVID-19 Frequently Asked Questions

As you know, we are still trying to learn and adapt to this new way of operating while maintaining the highest degree of sanitation to keep you and our staff safe. Operating exclusively for take out and delivery under the current circumstances has created a lot of hurdles for everyone in the restaurant industry, especially full-service restaurants which only did a moderate percentage of take out orders before the COVID crisis. With this in mind, the Bien Trucha Group has compiled here some of the most frequently asked questions asked since the shut-downs began, along with some recommendations that should help your bottom-line and further promote everyone’s safety.

CAN I PLACE AN ORDER OVER THE PHONE? Yes. However, we STRONGLY recommend and ask you to please place orders online, unless you are trying to pay with a gift card, which cannot be done online at the moment. There are several reasons why we ask you to do this.

First of all, we only have a couple of phone lines and people answering them, which limits our ability and time to efficiently operate. By ordering and paying online, you help us operate more efficiently, avoid the physical handling of credit cards/cash and reduce the time you spend picking up your order.

WILL I BE NOTIFIED WHEN MY ORDER IS READY? Yes. You will receive a text when your order is ready to be picked up. We ask that you do not get out of your car and walk to the restaurant unless you have received a text saying that your order is ready.

ARE YOU DOING CURBSIDE PICKUPS? Yes. If you would like us to bring your order out to you, we ask that you call the restaurant when you are outside. Just remember that during peak times (5-7 pm) this can be challenging, so we ask you to be patient and have your ticket number ready. Otherwise, we encourage you to come to our front door and pick up your order as soon as you receive our text.

CAN I SCHEDULE MY ONLINE ORDER AHEAD OF TIME? Yes. Just bear in mind that you will be given an estimated pickup time. If you schedule your order for peak times (5-7 pm) there may be delays depending on the volume of orders at the time. You will receive a text when your order is ready to be picked up.

CAN I ORDER MY FAVORITE TACO OR MARGARITA? We know how much you miss certain menu items, but unfortunately because of operating limitations caused by the current situation, we can only serve what it is posted in our online menus. We’ll keep getting creative and offering specials like we’ve had so far whenever possible.

IF I HAVE AN ISSUE WITH AN ORDER, WHO DO I CONTACT? If it is a pickup order, please contact us directly. If it was a delivery order, then we ask you to contact the third-party delivery company that you used (GrubHub or Doordash).

CAN I USE YOUR RESTROOMS? We apologize, but for your safety and that of our staff, our restrooms are not open to the public at this time.

WHY CAN’T I ORDER ALCOHOL FOR DELIVERY? Third-party delivery companies (GrubHub & Doordash) don’t deliver alcohol.

CAN I MAKE FOOD MODIFICATIONS? We will accommodate allergy modifications, and we will do our best to accommodate simple modifications outside of peak times (5-7 pm).

–Courtesy: BIEN TRUCHA GROUP, bientruchagroup.com

june 2020 41-48.indd 42

Food Industry News® June 2020

Signs O’ The Times

THANK YOU TO ALL THE GROCERS/RETAILERS AND THEIR STAFF FOR THEIR HARD WORK DURING COVID-19. W]ith stores implementing changes to keep us safe, please remember one thing when you are shopping: PATIENCE.

5/11/20 4:34 PM

Food Industry News® June 2020

Page 43

The Top 9 Remote Working Issues You Need To COVID-19 Know Right Now To Save Your Business

Transitioning to a home or remote work environment can be a challenge for any user, especially when the move wasn’t one anyone was planning on making. But how does your business stay ahead of keeping users safe and productive, while they work from home, during a time when everything is constantly changing?

Shifting from mostly on-site to fully remote, however, is considerably more complicated than just sending employees home with laptops. The impact a sudden move to remote work has on your people and on your business technology is gigantic, and let’s face it, isn’t going to change back easily. Fortunately unlike past pandemics (tuberculosis, typhoid and others) we have faster technology in play as well as global efforts to find a way to stop it.

Here’s what you need to work out: 1: The big change of staffers working independently. Make them personally accountable for their time. They’re scared; so are you. Make sure they know that their remote time is still company time. Look out for when there are big changes to how your team works; they may need a guiding hand in what is expected. Managers also will need to ditch the antiquated notion that strict monitoring equals higher productivity. You’ll need to reassess how your people work and know that they are now remote operatives in your operation.

2: Help your team work smarter using unified communication solutions. Set up video conferencing (Zoom), instant messaging, file sharing and more.

3: Getting the networking software/hardware possible. How much speed do you all need? Can some team members work with less? Internet speed and consistency must be availble for all of the team’s best performance. Assessing your network bandwidth and performance for new communication and collaboration needs.

4: Securing your workflow. Making sure that confidentiality is assured. Letting team members know what security they are accountable for.

5: Stop waiting for things to change back. It’s time to realize you all need to accept that this is not a temporary remote work situation. Lives will change and some ways of life will fold as well, so treat it less like a field trip and more like what it truly is: the future of work.

6: Open up to input. Being clear that they ARE THE TEAM is actually more important in a virtual environment. Being part of a dynamic, engaging culture is how remote workers separate their work from their life in the same limited space. We’ve learned that when seasoned remote workers log on, they really feel like they’re part of something and very connected to their teammates. That triggers their brain to know when it’s work time.

When people shut their laptops but are still sitting in the same 1,200 square feet, those who’ve been working remotely know that’s personal time. Your management staff will need to learn that as well. If you’re a team, it doesn’t matter if you’re all in the same place or not. you’re all in it together, and listening to ways to improve productivity and profit are in the details right now; your team knows those details very well. Tap the habits of people who have already been working remote and adapt their best habits. Obviously, the people who can work independently either sink or swim; question the best swimmers for input and solicit their help.

7: Look for advantages in remote personnel. So, what’s happening right now that’s improved? Your people are being forced to do something different and finding out how they handle that freedom. It eliminates driving and traffic and stress. It may cut down out-of-pocket costs. While employees are worried about their jobs, your new stars may now work without interruption and be more productive than they’ve ever been.

8: Realize that it’ll be a long, long road ahead. By the beginning of the 19th century, tuberculosis, or “consumption,” had killed one in seven of all people that had ever lived. TB in America essentially lasted from 1895-1954. We’ve got more technology today to guide us, just make sure that for the sake of your business, everyone on your team absolutely listens.

9: Look for deals. Examine your lease, inventory, perishables. Will insurance cover any of your laid-off staff? As many foodservice operations learned, they are not. Get the best help to figure it out. Remember that there’s still success out there, but the first rule is to survive; then make plans to THRIVE. a

june 2020 41-48.indd 43

Shake Shack Gives Back itsBEATING Federal Aid Funding COVID-19 Shake Shack is returning all of the $10 million it received from its Paycheck Protection Program loan after landing outside funding. Founder Danny Meyer and CEO Randy Garutti said. “Our people would benefit from a $10 million [Paycheck Protection Program] loan but we’re fortunate to now have access to capital that others do not,” the letter states. “Until every restaurant that needs it has had the same opportunity to receive assistance, we’re returning ours.”

Shake Shack’s decision to return its $10 million in federal aid follows outcry that so many major chains, including Potbelly, Ruth’s Chris Steakhouse and The Cheesecake Factory, received funding while the mom-and-pop restaurants the program was designed for were left out to dry. As Bloomberg reported, more than a dozen public companies with revenue of more than $100 million received these relief loans intended to help small businesses.

- fooddive.com; Bloomberg

Get Thinking with These Tips

Do you need to kick-start your imagination at work? Try some of these techniques from the Thrive Global website: Clean up. Take a break and start cleaning up your work area. Sometimes a routine, mindless activity can be just what your brain needs to relax and refresh.

Talk to someone. Chat with a co-worker for a few minutes. Test different perspective can show you angles you hadn’t thought of.

Exercise. Take a walk or hit the gym. You’ll increase the flow of blood to your brain, and focusing on your body can free your mind up to noodle with the problem.

5/11/20 4:34 PM

Page 44

Sysco Launches “Sysco Knows Fresh™” To Help Operators Connect With Its Expansive Assortment Of Fresh Products

Sysco Corporation announced that it has launched a new “Sysco Knows Fresh™” multichannel campaign designed to promote both the company’s high quality, fresh product offering and its widespread availability to customers, consumers and the industry.

“Sysco continues to lead our industry in providing an expansive fresh product assortment – including fresh meats and seafood, produce, dairy and refrigerated specialty items. Especially during these challenging times, we want our customers to know they can count on Sysco to help them succeed with the product offerings their patrons need and want because Sysco Knows Fresh,” said Greg Bertrand, Executive Vice President, US Food Service Operations.

The campaign will use a multi-pronged approach including social media, product catalogues, emails and videos. Local celebrity chefs in conjunction with Sysco’s own culinary experts will be featured showcasing fresh products, recipe ideas and menu solutions.

Through the “Sysco Knows Fresh” campaign, the Company plans to reinforce that it is open for business with fresh, high quality products and that its network of companies including FreshPoint specialty produce, European Imports gourmet products and Buckhead and Newport Specialty Meats and Seafood stands ever-ready to support our customers’ success. For more information on the “Sysco Knows Fresh” campaign, visit www.syscofresh.com.

Sysco’s ad appears on pages 5 and 46 of this issue.

Scratch vs Premade Fresh Frozen, Which is Better?

With the new “Corona Paranoia” mindset, buyers may be shifting their ideas and moving more toward premade fully cooked flash frozen items, not only to save time and labor but to attain a higher level of food safety and consistency. According to Tom Traxler, VP Business Development of Captain Ken’s Foods, Inc. “We are seeing trends and fielding Above: Captain Ken’s Chicken Pot Pie Filling calls from independent, chain operators, grocery store deli’s as well as distributors requesting our ready-made quality products.

They need comfort foods that look and taste homemade. This increased demand/interest is due in large part to chefs and owners looking for increased food safety and reduce risk when if it comes to their labor intensive items which are currently made in house”. Some of the advantages of using premium quality home style items from a company like Captain Ken’s Foods include increased consistency, predictable food cost, reduced waste, lower inventories of raw ingredients, reduced dependence on key employees, ability to scale and handle large orders with short notice and verified food safety.

Ideas to Drive New Sales & Branding in the New Era of Recovery Accurate Printing has been providing products and services to Chicago’s restaurants for almost 25 years. From national restaurant chains to local family run operations, they help food businesses find ways to connect with customers and strengthen brands. As owners look ahead and begin to prepare for the recovery here are some of the things Accurate Printing has been providing many restaurants.

june 2020 41-48.indd 44

Food Industry News® June 2020

foodindustrynews.com

NRA’s New COVID Guidelines The National Restaurant Association released new guidance for operation reopening which provides a basic summary of recommended practices that can be used to help mitigate exposure to the COVID-19 virus. The document is meant to be used in conjunction with instruction operators receive from authorities during their reopening phase-in.

The guidance focuses on food safety, cleaning and sanitizing, employee health monitoring and personal hygiene, and social distancing. Each section includes a list of actionable items an operation should consider as it evaluates its safety procedures.

The guidance builds on already established best practices and available requirements that address specific health and safety concerns related to the spread of COVID-19. Included in the document are highlights of the recently released Food and Drug Administration (FDA) Best Practices for Retail Food Stores, Restaurants, and Food Pick-Up/Delivery Services During the COVID-19 Pandemic.

“By combining this guidance with a restaurant’s existing policies gleaned from the FDA Food Code, ServSafe training, and recommendations from local health officials, they can help secure a safe opening,” said Sherman Brown, executive vice president, training and certification. “Adding to current best practices is an approachable way for owners and managers to put the modified protocols into practice as state and local officials begin to open communities.”

To prepare to comply with opening procedures, the guidance document advises operators to update their existing policies and operating procedures in accordance with the latest FDA, Centers for Disease Control and Prevention (CDC), and Environmental Protection Agency (EPA) guidance and in accordance with local and state officials regarding: n Social distancing and protective equipment n Employee health n Cleaning/sanitizing/disinfecting The National Restaurant Association partnered with representatives of the FDA, academia, the Conference for Food Protection, Ecolab, public health officials and industry representatives to develop the guidance.

For the most comprehensive and up-to-date COVID-19 resources and information for the restaurant industry, visit restaurant.org/COVID19.

Menus - “One Time Use” disposable dine in

Canopy tents and flags for curbside pickup

& takeout menus. Quick production times and cost effective on both small and large quantities.

PPE - Branded masks, hand sanitizer, face shields, and gloves with your logo. Sneeze guards to protect your frontline teams. Indoor and outdoor signage – Handwashing, Social Distancing, Carryout, Curbside, Delivery, Reopening, Contactless Payment, and Thank You Signage – Including yard signs, window clings, floor and wall decals, magnetic signs for delivery vehicles, etc.

or testing sites, labels for takeout orders, digital marketing services

Every Door Direct Mailings (EDDM) No need for a mailing list, delivers in 48 hours.

You can mail postcards, brochures, menus. Ideal for re-opening.

For more ideas or information, contact Tom Doyle at Accurate Printing. You can find Accurate Printing listed in our Buyers Directories under MenusCustom Printed.

5/11/20 4:34 PM

Food Industry News® June 2020

Page 45

Smithfield Foods to Donate 40 Million Servings of Protein to Food Banks Nationwide as Part of COVID-19 Response

Smithfield Foods, Inc. announced its largest donation in company history as food banks across the country struggle to meet the increased demand as a result of the COVID-19 virus. The donation of over 10 million pounds of protein – the equivalent of more than 40 million servings – to food banks nationwide builds upon Smithfield’s recently launched “Good Food Challenge” to raise awareness and increase support for Feeding America in this critical time of increased need.

“The challenges our country is facing are unprecedented, and food banks across America are feeling the strain as food insecurity reaches new heights.

Helping ensure the wellbeing of our neighbors in need is of the utmost importance now more than ever. To help meet this immense need, Smithfield is making our largest donation ever in hunger-relief support and deploying hundreds of truckloads of protein to communities throughout the country in response to COVID-19,” said Keira Lombardo, executive vice president, corporate affairs and compliance for Smithfield Foods These donations, valued at more than $30 million, join the more than $3 million in cash and in-kind contributions previously announced as part of Smithfield’s COVID-19 response through the company’s signature hungerrelief initiative, Helping Hungry Homes®. Since the inception of the program, Smithfield has donated nearly 200 million servings of nutritious, high-quality protein to food banks, school nutrition programs, disaster relief efforts and community outreach programs in all 50 states across the country.

Make ALL of Your Floors Safe! n n n n n n

Prevent Slip & Fall Injuries/Liabilities Protect Your Customers & Your Business Applied To Your Existing Floor Retains Floor Color and Texture No Downtime For Your Business Very Affordable, We Do It All!

Get A Free Onsite Demonstration Today!

312-801-4123

Grease Trap Pumping And Water Jetting Serving The 13 County Chicago/Indiana Industry Environmental and Industrial Services

The Industry’s Lowest Rates and Best Service

Family Owned & Operated n 7 Day/24 Hour Emergency Service n Sewer Back Up Experts

It is strange that only extraordinary men make the discoveries which later appear so easy and simple.

—Georg C. Lichtenberg

HALF OF ALL U.S. CONSUMERS NOW HAVE SOMEONE ELSE DOING THEIR SHOPPING

LICENSED AND APPROVED TO HAUL AND DISPOSE OF ALL TYPES OF LIQUID WASTE

Largest Fleet of Pumping Vehicles To Insure The Best Service All Work Guaranteed, 24 Hour Service

Call Now For A Free Estimate: (888) www.tierra-environmental.com

551-1998

Save Big $ With Our Money Saving Preventative Maintenance Programs

Outdoor Patio

HEATERS Electric • Propane • Natural Gas ONLY COMMERCIAL UNITS

akes our atio ore Units From $350 0 0 Call Today (708) 449-1100

rofitable

www.TNGindustries.net

june 2020 41-48.indd 45

5/11/20 4:34 PM

Page 46

foodindustrynews.com

At the heart of food and service

Chicago

WILL CALL HOURS:

Monday - Friday: 9am - 4pm • Saturday: 9am - 2pm Trucking Industry Leaders Named to White House Economic Revival Group American Trucking Associations President and CEO Chris Spear is among the selection of transportation leaders named by President Trump to the administration’s Great American Economic Revival initiative, which is convening bipartisan groups of industry leaders from across all sectors of the U.S. economy. These groups will work with the White House to chart the path forward for the economy as it rebounds from the COVID-19 pandemic.

The following trucking CEOs were also named to the transportation group: Fred Smith, FedEx David Abney, UPS John Roberts III, J.B. Hunt Darren Hawkins, YRC Worldwide Trucking is the central link in the United States’ supply chain, moving more than 70 percent of the nation’s freight tonnage. More than 80% of U.S. communities depend solely on trucking for delivery of their goods and commodities. In 2018, the trucking industry hauled 11.49 billion tons of the nation’s goods.

Throughout the mitigation and response phase of the COVID-19 pandemic, truckers continue to serve on the frontlines, delivering food, PPE, medicine and other essential supplies to meet the needs of medical professionals, first responders and the American people. - Adapted from www.trucking.org

To help launch their new location at 9208 S Western Ave in Evergreen Park Los Comales, offered free meals to military and first responder personnel. Here is a picture of some local National Guard troops who filled up on the delicious offerings from Los Comales which include their Burritos, Tacos, Marinated Chicken and of course their famous salsas and condiments. Los Comales currently has 16 local locations and offers very affordable licensing and franchising programs for restaurants wishing to convert their location to this proven successful concept. In addition to the restaurants, Los Comales also has products sold at retail stores across Chicagoland.

june 2020 41-48.indd 46

Food Industry News® June 2020

NUGGETS PureCrumb’s Cookie Bark will satisfy your sweet tooth without destroying your diet! Fuel your healthy lifestyle with their thin & crispy twist in your favorite baked goods. There’s nothing artificial! It’s only sweetened with Organic Evaporated Cane Juice. No sugar alcohols or artificial sweeteners; made with only pure & simple ingredients you can trust. It’s the perfect level of sweet and chocolate with an irresistible crunch.

7-Eleven installs Acrylic Sneeze Guards at the front sales counters in its 9.000 + U.S. 7-Eleven stores. Each store will receive two of the transparent plastic barriers. All sneeze guards were made in North America.

According to Hallmark, Father’s Day is the fourth largest card-sending holiday in the US. Fifty percent of all Father’s Day cards are purchased for dads and nearly twenty percent of Father’s Day cards are purchased for husbands. According to Meals on Wheels America, 1 in 5 Americans is 60 or older. This population is set to reach 118 million by 2060, more than double the number in 2010. 83% of low income, food insecure seniors are not receiving the meals they need. Ace Hardware is the largest retailerowned hardware cooperative in the world with more than 5,300 locally owned and operated hardware stores in approximately 70 countries. They are headquartered in Oak Brook, IL. Boeing is the world’s largest aerospace company and leading provider of commercial airplanes, defense, space and security systems, and global services. As a top U.S. exporter, the company supports commercial and government customers in more than 150 countries.

Domino’s Pizza is the largest pizza company in the world based on retail sales, with a significant business in both delivery and carryout pizza. It ranks among the world’s top public restaurant brands with a global enterprise of more than 17,000 stores in over 90 markets. Get the brown stains off of your baking

sheet with a dryer sheet.

Place the dryer sheet on the pan, add warm water, let it soak for a while and wipe it off. Jigsaw puzzles have recently gained popularity.

The making of a puzzle can improve your short term memory, relieve stress and can be an activity for the family to do together. June 10th is National Ball Point Pen Day. This particular day commemorates the ballpoint pen and marks the anniversary of the patent filing on June 10, 1943. Since we all have been washing our hands so much, a good way to keep hands moisturized is by applying Vaseline Petroleum Jelly to them before bed, cover with a cotton glove and leave it on all night. The Longest Day is the day with the most light is the Summer Solstice. On June 20, 2020 thousands of participants from across the world will come together to fight the darkness of Alzheimer’s through an activity of their choice.

Together, they use their creativity and passion to raise funds and awareness for the care, support and research efforts of the Alzheimer’s Association. The original Dickey’s Barbecue Pit, located at 4610 N. Central Expy., was founded in 1941 and remains the oldest restaurant in Dallas to never close its doors, move locations or change ownership. The Denny’s Market is open and available for your “at-home” meal solutions. Participating Denny’s locations throughout the country will now be offering Make-at-Home Meal Kits that include all the ingredients for a family meal with simple assembly instructions.

5/12/20 8:42 AM

Food Industry News® June 2020

Page 47

ge n a h C to elines. t c e j ub of Illinois Guid S e t a D d on the State ils deta Base r o f s u h t Check wi 300 or visit us at 3 m 847-699- industrynews.co d www.foo

Wednesday, June 10, 2020; Moretti’s Chicago (Edison Park); 6727 Olmsted, Chicago, IL 60631 Guest Speakers • Raffles • Direct Vendor Contacts

Huntington_Bank_2C_Process

Wednesday June 10, 2020 will be our next Shmoozefest event. This free industry-only event will feature a panel of experts discussing best practices to stay profitable and overcoming challenges associated with third party delivery orders. These relationships often become unprofitable due to high commissions charged by companies like GrubHub, Doordash, UberEats and others.

Join us as our panel discusses how to overcome increasing delivery order food and labor costs, increasing regulations impacting food handling and delivery, increased competition from delivery-partners and the solutions to manage your delivery services. Cosponsorships for future events are available.

Call Cary Miller at 847-699-3300 to reserve your spot.

BE SURE TO ATTEND! Must be 21. Business card required for admittance. For more info call 847-699-3300 june 2020 41-48.indd 47

5/11/20 4:34 PM

june 2020 41-48.indd 48

5/12/20 9:29 AM