Food Industry News March 2015 web edition w/inserts

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MARCH 2015

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MARCH 2015

IRA SELECTS DONELLY AS NEW CHAIRMAN

The Illinois Restaurant Association announced Patrick Donelly as the Chairman of the Board at its annual meeting at the Hyatt Regency Chicago. Additional photos and story are on page 36.

NATIONAL NEWS ......................................... 6, 23 CHEF PROFILE: VIKRAM SINGH ............................ 8 CHEF PROFILE: DARNELL REED ............................ 9 CHEF PROFILE: JESSE WILLIAMS......................... 14 DINING WITH MS. X ........................................ 16 TRAVEL: WHISTLER, BRITISH COLUMBIA................ 19 AROUND CHICAGO: BUONA ................................ 22 NUGGETS..................................................... 32 CARY MILLER PRESENTS PEOPLE SELLING THE INDUSTRY 34 LOCAL NEWS ................................................ 37 DIRECTORY .................................................. 41 CLASSIFIEDS ................................................ 44

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Virgin Hotels Chicago Raises the Bar For Elegant Comfort The new Virgin Hotels Chicago has opened to join a stellar portfolio of hospitality companies led by its founder Sir Richard Branson.

“It’s been a long held dream to start beautiful, comfortable, fun hotels for guests and give them what they want and need while being gentle on their wallets,” said Richard Branson, Virgin Group Founder. “I’m tremendously proud of the brilliant Virgin Hotels team, and I look forward to hosting our fans and spending more time in Chicago.”

Virgin Hotels Chicago is located in the heart of Chicago’s Loop district in the

historic Old Dearborn Bank Building at 203 N. Wabash Ave. The 26-story Art Deco building, a Chicago landmark, offers 250 guest rooms, including 40 one-bedroom suites and two Penthouse Suites.

The hotel will have

multiple dining options, including The Commons Club, Miss Ricky’s, a 23hour, All-American diner and a rooftop bar and lounge.

Virgin Hotels will open a Nashville location in 2016 and a New York City location in 2017.

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Food Industry News® March 2015

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Five Flavor Trends to Watch This Year 1. Sweet + heat: Sriracha, a Taiwanese hotsauce made from chili peppers, is a key example of the new trend. Sweet and hot flavor profiles can also be found in the beverage sector with drinks such as Mexican hot chocolate and jalapeno margaritas.

2. Sour, bitter, tangy: Kimchi, a commonethnic

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dish from Korea, has contributed to the popularity of sour and fermented flavors;an increased prevalence of pickling has added to the sour, tangy trend.

3. Umami: Flavor found in authentic ramen noodles and new seaweed snack foods.

4. Smoke and oak: Smoke flavor can now be found in

soda, spirits and craft beer; more oak and other woods in combination with cranberry, sorrel and honey in nonalcoholic beverages.

5. Middle Eastern and North African: Even if the dish itself isn’t Middle Eastern, many of the traditional spices such as sumac, za’atar, coriander and cardamom are gaining popularity with chefs.

2015 Catersource and Event Solutions Conference & Tradeshow Announces 23rd Annual Show The Catersource and Event Solutions Conference & Tradeshow recently highlighted its full lineup of educational tracks for its annual event this spring.

Covering all corners of the catering and events business, the 2015 program is packed with educational sessions to keep professionals of every role ahead in today’s competitive environment. The world’s premier conference and tradeshow for catering and events professionals will welcome thousands of attendees from around the globe March 8-11, 2015 at Caesars Palace and the Las Vegas Convention Center in Las Vegas, NV. For more information please visit: catersource.com/conference-tradeshow/2015

Gluten-Free On the Menu at Pizza Hut Pizza Hut will use crusts from Udi’s to make two kinds of gluten-free pizzas, cheese and pepperoni.

The chain will also offer the alternative crust as an option for patrons looking to limit gluten while customizing their pizzas. – Adapted from The New York Times

– Adapted from Institute of Food Technologies

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Food Industry News® March 2015

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Port Was Top Wine of Last Year Wine Spectator announced Dow’s Vintage Port 2011, from the Douro River Valley in North Central Portugal, made by the Symington family, as its 2014 wine of

Food INdustry News Valerie Miller President and Publisher Cary Miller Advertising Vice President Features Editor Bob Zimmerman, Advertising Consultant Terry Minnich, Editor Paula Mueller Classifieds/Office Management Nick Panos, Corporate Counsel Mark Braun, Associate Publisher ––––– James Contis 1927-2013 Food Industry News Issue 3, March 2015 (ISSN #1082-4626) is published monthly, $49.95 for a three-year subscription, by Foodservice Publishing, 1440 Renaissance Drive, Suite 210, Park Ridge, IL 600681452. Periodical postage paid at Park Ridge, IL, and additional mailing offices.

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

Copyright © 2015 Foodservice Publishing Co., Inc.

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the year. The Dow’s Vintage Port 2011 was the highest-scoring wine of the vintage at 99 points, or “classic” on Wine Spectator’s 100-point scale. It is $82 a bottle, and 5,000 cases were made. The Top 10 Wines of 2014 were selected from a pool of 18,000 wines by Wine Spectator editors in the magazine’s independent blind tastings. The remaining wines that made the top 10 are: 2. Shiraz McLaren Vale Carnival of Love 2012, Mollydooker, McLaren Vale, Australia 3. Douro Chryseia 2011, Prats & Symington, Douro, Portugal 4. Douro 2011, Quinta Do Vale Meão, Douro, Portugal 5. Chardonnay Margaret River Art Series 2011, Leeuwin, Western Australia 6. Chianti Classico San Lorenzo Gran Selezione 2010, Castello di Ama, Tuscany, Italy 7.

Chateauneuf-du-

Pape 2012, Clos des Papes, Southern Rhône Valley, France 8. Pinot Noir Sta. Rita Hills 2012, Brewer-Clifton, Santa Barbara, California 9. Cabernet Sauvignon Puente Alto Don Melchor 2010, Concha y Toro, Maipo, Chile 10. St.-Julien 2011, Chateau Léoville Las Cases, Bordeaux, France

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– Adapted from Healthday News two gold medals and the highest score in the cold-food competition, placing third overall in the world at the 12th annual Villeroy & Boch CuBeer cocktails have linary World Cup 2014 in been the fastest-growing Luxembourg. Singapore, type of cocktail menu among leading defending its 2010 title, item won overall, and Sweden chain restaurants, with a placed second. The Vil- 39% increase in menu inleroy & Boch Culinary cidence, followed by BellWorld Cup is held every ini/mimosa (30%) and sangria (20%). – Source: Technomic’s four years.

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Local Food Association Hosts First Exchange in the Midwest 1_15022pg1001.pdf 1001

Local food growers and business managers shared ideas on how to strengthen the local food business network in the Midwest during the inaugural Local Food Buyers Exchange, hosted by the Local Food Association, this past November at the Hyatt Regency O’Hare.

“The local food movement holds unlimited potential for sustainable economic development and growth of good jobs,” said LFA founder and Executive Director John-Mark Hack. “Restoring a strong local food economy can revitalize rural communities, provide healthy, nurturing employment opportunities in rural and urban areas, better care for our natural resources, and contribute to a healthier population. That’s what the Local Food Buyers Exchange is all about.”

Celebrity chef, author and local

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food advocate Rick Bayless of Frontera Restaurants inspired attendees with his keynote address on why great cuisine originates from healthy local agriculture. Anne Alonzo, administrator of the Agriculture Marketing Service, spoke on fair marketing practices for local food. Educational and networking sessions provided attendees with information on developing and implementing local food business solutions.

“The Local Food Association plans to host more regional exchanges so sellers and buyers can share experiences and make business connections in the local food market,” said John Stoiber, executive vice president of Outsourced Services, SmithBucklin, who helped develop the exchanges.

For information, visit http://www.localfoodassociation.org/?Events

1/15/15 11:59 AM

Keynote speaker Rick Bayless, celebrity chef and owner of Frontera Restaurants, shares his passion for locally sourced foods during the Local Food Buyers Exchange – Midwest on Nov. 6, 2014, at the Hyatt Regency O’Hare in Chicago. Bayless describes how he established himself in the local food industry, especially in Chicago, and how he builds relationships with local farmers to provide his restaurants with a variety of locally sourced meats and vegetables.

Juices with extracted pineapple, kale and ginger are among the featured cuisine at the Local Food Buyers Exchange – Midwest, a Local Food Association conference on Nov. 6, 2014, at the Hyatt Regency O’Hare in Chicago.

Fortune Fish & Gourmet, Farm Credit Mid-America, Tequila Herradura and Sodexo were the main sponsors of the event.

Event organizers (from left) Dave Weil, vice president Event Services, SmithBucklin; John-Mark Hack, Local Food Association founder and executive director; and John Stoiber, executive vice president of Outsourced Services, SmithBucklin, kick off the inaugural Local Food Buyers Exchange on Nov. 6, 2014, in Chicago. Future regional events will be held throughout the country, providing a forum for sellers and buyers to share experiences and make business connections in the local food market.

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Food Industry News® March 2015

National News

Italian Beef That Makes Chicago Proud Now your customers can offer Chicago-style Italian beef that’s been made using a process that we’ve perfected over decades. After 34 years of preparing Italian Beef for some of Chicago’s most successful chains, we are now offering USDA Choice Italian Beef products to food service operators and distributors.

Joey’s Italian beef is slow-roasted USDA Choice beef with gravy made from beef and natural flavors. From Joey’s All-Natural whole roasts to hand-sliced products with gravy, Authentic Brands has an option that will do Chicago and you proud.

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Los Angeles-based fast-casual pizza franchise, PizzaRev, is celebrating the opening of its 20th location in just over two years. The La Habra, California location opened recently, and is one of eight locations scheduled to open in Q1 2015. - FastCasual.com Chipotle took pork off the menu at about onethird of its 1,724 restaurants, the first time the chain has stopped serving any of its ingredients because of supply issues. Violations of the Denver-based company’s humane standards drove Chipotle to suspend its relationship with a pork supplier, said spokesman Chris Arnold. - AP Pennsylvania restaurants that offer online sales and delivery services may soon be able to ramp up their profitability by delivering alcoholic beverages.

Beverages, which offer the greatest profit margin in the business, are rarely ordered online, but with new state rules, restaurants may soon be able to deliver up to two six-packs of beer per order. - Restaurant Hospitality Princess Cruises celebrates 50 years. Princess is a global cruise and tour company taking more than one million passengers each year to more than 300 worldwide destinations on six continents. The International Pizza Expo opens to attendees on March 24th through the 26th, 2015 and will be held at the Las Vegas Convention Center. MOD Pizza will

Butterball Foodservice introduces three new products, now available in distribution. Butterball Just Perfect® HandCrafted All Natural Oven Roasted Turkey Breast, Butterball Just Perfect® HandCrafted All Natural Browned in Oil Turkey Breast, and Butterball Just Perfect® HandCrafted Petite Roast & Serve Turkey Breast were created specifically for menu versatility and growing interest in healthier protein options. Naturally gluten free and trans fat free, the turkey breast products are ideal for carving applications, entrées and sandwiches.

substantially increase its footprint in the U.S. with company and partner expansion throughout the East Coast and Midwest in 2015. The original super fast pizza brand will open its first East Coast store in Willow Grove, Pennsylvania in March. By the end of 2015, MOD will be operating over 90 stores across 13 markets in the U.S. -- Washington, Oregon, California, Arizona, Colorado, Texas, Pennsylvania, Maryland, Illinois, Michigan, Virginia, North Carolina and South Carolina. White Lodging is one of the fastest growing, fullyintegrated independent hotel ownership, development and management companies in the country.

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Food Industry News® March 2015

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Woodfield Mall Over 30,000 Sqft. of Quality Used and New Equipment Goes Through Design Enhancements

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The Woodfield Mall style evolution is in progress. The MidQuality Used and New Foodservice Equipment west’s premier shopping destination is THE MOST RESPECTED QUALITY undergoing an extenHours: USED & NEW EQUIPMENT DEALER 8:30 a.m. to sive interior transforIN THE MIDWEST 5 p.m. Daily mation this year with Saturday the majority of the 8:30 a.m. to We Deliver work to be completed Noon Quality, Value by the holiday season. & Service!

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Design enhancements include: ■ A contemporary and streamlined facelift of the Grand Court with new glass railings and ceramic flooring ■ Elimination of heavy brick planters and retaining walls ■ Additions of a new, large capacity elevator and two escalators, as well as the replacement of two existing elevators for easier navigation.

■ New luxury Guest Services center ■ Upgraded plush seating, lounging areas, Wi-Fi and chargers ■ Improved interior and exterior directional signage ■ Carpeting added to the entire upper level ■ Expanded seating and event space in anchor store courts

B-Dubs and Sodexo Lead in Donations to NRAEF

The National Restaurant Association Educational Foundation announced today gifts totaling more than $500,000 from Buffalo Wild Wings, Inc. and Sodexo, Inc. to support the NRAEF’s mission to enhance the restaurant industry’s service to the public through education, community engagement and promotion of career opportunities. Buffalo Wild Wings® has donated an additional $385,000 to support the NRAEF’s operations and establish the Buffalo Wild Wings Scholarship Fund, awarded to students pursuing degrees in culinary arts, food science or foodservice management. – PR Newswire

– Source: simon.com

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Food Industry News® March 2015

www.foodindustrynews.com

Chick-fil-A Foundation Donates More Than $1 Million

frantic over your rising meat costs?

The Chick-fil-A Foundation announced the recipients of its inaugural True Inspiration Awards, a $1.1 million package of grants that awards funds to local organizations across the country that foster leadership in children and was inspired by the generosity of Chick-fil-A’s late founder S. Truett Cathy.

The True Inspiration Awards, which range in amounts from $10,000 to $100,000, were granted to 25 organizations across the country based on local community impact in three categories.

– PR Newswire

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Brandon Morris, a franchise team member from Danville, KY Arby’s, was recently honored as the winner of the Hey Chef Neville! contest, an Arby’s systemwide menu idea submission contest. Brandon’s winning idea, the King’s Hawaiian Fish Deluxe sandwich, is offered at restaurants nationwide as a special item through March. In addition to his winning idea making it onto the Arby’s menu, Morris was recognized at Arby’s 2014 Worldwide Franchise Convention in Las Vegas, presented with an award trophy, a $1,500 check and an official Arby’s chef jacket.

Chef Profile NAME: Vikram Singh

RESTAURANT: Kama Indian Bistro PHONE: 708.352.3300 ADDRESS: 9 S. LaGrange Rd., LaGrange, IL 60525 BIRTHPLACE: New Delhi, India FIRST FOODSERVICE JOB: Slave labor in Dadʼs restaurant and catering operation. Also grandmotherʼs assistant – we had 5 kids in the household, so everyone had to rotate as her assistant. She would make everything from scratch.

FAVORITE FOOD: Goat dum biryani MEMORABLE CUSTOMERS: We have many customers that have become extended family. Lorraine and Kieran Conway have been our customers since week one. Kieranʼs brother Puddy and his wife Mickey are also party of the Kama family. The Conway family is a big Indian food fan and have travelled the globe. The are dead sure Kama is the best Indian restaurant on the planet. The list is long Herrʼs, Gora Family, La Bhans, Asperger family, Lundin family have been both an integral part of the restaurant as early supporters and working at the restaurant.

WORST PART OF JOB: I eat too much.

MOST HUMOROUS KITCHEN MISHAP: An intern instead of putting ginger and sugar in ginger kama chai, put garlic and salt. He then proceeded to serve the tea to Agnes and I, as part of our daily chai ritual. Serendipity is amazing sometimes, not this time.

I still can recall the taste in my mouth—horrible. So now itʼs an inside joke whenever a new person makes a blunder, we all say garlic kama chai.

FAVORITE FOOD TO PREPARE: Kulfi, because I get to lick the bottom of the pan, called Khurchan (to scrape) in hindi. This is thick and sweet and I wish I could serve it to the customers but doesnʼt look that pretty—yet it tastes amazing.

PART OF JOB THAT GIVES MOST PLEASURE: Dreaming of something and actually creating it on the plate. A long process with many iterations, but itʼs always fun.

IF YOU COULDNʼT BE A CHEF, WHAT WOULD YOU BE AND WHY: I was not a chef, started out as an engineer and management consultant. I am a little crazy about efficiency, and hate waste. I will definitely own a business that addresses that in a creative technology focused way. In fact I am dabbling with 2 apps that address that in the restaurant industry.

BEST ADVICE RECEIVED: Have a long term perspective, itʼs easier that way. In the short term there are too many variables, in the long term a few things count overwhelmingly. Focus on them and you will do well. I try to extend that thought to everything important – relationships, business, personal.

FAVORITE VACATION SPOT: I donʼt have a favorite spot yet, but I am not much into museums or art. I would love to be able to read and think while I am on vacation, so a quiet beach or long secluded walks in a relaxed atmosphere is my dream vacation.

WHAT DO YOU ENJOY THE MOST ABOUT FOOD INDUSTRY NEWS: It offers great insight into our local hospitality community.

– Technomic, Inc.

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Food Industry News® March 2015

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Page 9

Chef Profile

NAME: Darnell Reed RESTAURANT: Luella’s Southern Kitchen PHONE: 773.961.8196 ADDRESS: 4609 North Lincoln Ave, Chicago, IL 60625 BIRTHPLACE: Chicago, IL CURRENT POSITION: Chef/ Owner FIRST FOODSERVICE JOB: Prep Cook at the Palmer House Hilton FAVORITE FOOD: Any braised meat.

AWARDS/HONORS: Manager of the Year and Leadership Award. Both of these came during my hotel career.

MEMORABLE CUSTOMERS: Those who I have become friends with and the relationships started simply by them enjoying a meal I may have prepared. It is just an example of how food can bring people together.

WORST PART OF JOB: The worst part of the job is you do not get to spend a lot of time with your family, especially the non-immediate family. Cousins you were friends with as kids turn into adults and you missed it happen. On the other hand you build family like relationships with other amazing people who you may otherwise have never met if not for cooking.

MOST HUMOROUS KITCHEN MISHAP: When I was in culinary school, during baking and pastry training, we were making chocolate cookies. Our instructor asked us to put our chocolate coins in a stainless steel bowl and boil a pot of water. She then asked us to place the bowl of chocolate over the water to melt the chocolate. I must have heard her differently and my culinary common sense still had room for improvement, because I poured the chocolate coins into the boiling water. Long story short, I had to start over and everyone got a good laugh out of it.

FAVORITE FOOD TO PREPARE: Seafood Gumbo.

PART OF JOB THAT GIVES MOST PLEASURE: I love when I receive feedback directly from my customers, especially positive feedback.

Like when Southerners tell me that something I prepared reminds them of back home!

IF YOU COULDN’T BE A CHEF, WHAT WOULD YOU BE AND WHY: An actor. I happen to think I’d be good at it and it seems like another job that would be a lot of fun. You get to be a character and get paid for it.

BEST ADVICE RECEIVED: Keep being true to myself.

FAVORITE VACATION SPOT: Southern States (Louisiana, South Carolina) WHAT DO YOU ENJOY THE MOST ABOUT FOOD INDUSTRY NEWS: That it covers a lot of ground on the industry. I can gather information from the hotel world, to restaurants to country clubs, etc.

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Bottled Water Gains The vast majority of consumers see water as a smart beverage choice and consider bottled water to be healthier than soft drinks, according to newly released findings from a survey conducted online by Harris Poll of more than 2,000 U.S. adults 18 years and older for the International Bottled Water Association (IBWA). The poll’s conclusions reflect healthy hydration trends that are driving

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Food Industry News® March 2015

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May 7th Shmoozefest Features Special Guest Speaker Marla Toploff, President of Rosati’s Franchise Systems!

Tale of the Tip: What Do People Think Is A Fair Tip? Between 16 and 20 percent ........ 51.62% Always 20 percent or better ......... 20.36% “It varies based on service.” ...... 15.91% Between 11 and 15 percent ..........9.47% 10 percent or less ....

1.49% “I don’t tip at all. They are getting paid to do a job.” ......... 1.14%

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Shmoozefest returns Thursday May 7, 2015 5 to 8:30 pm at DRINK Nightclub 871 E. Algonquin Rd, Schaumburg, IL Marla Topliff has been the president of Rosati’s Pizza since 1999. She also serves as the corporate media spokesperson, manages vendor and store relationships and human resources. She is Chairman of the National Restaurant Association’s Pizzeria Council and a member of the International Franchise Association, where she serves on the membership committee. Marla was recently listed in Franchise Update as Marla Topliff one of the Top 24 Leading Women in Franchising for 2014 and has been featured in numerous publications like Entrepreneur Magazine, The Suit Magazine, and Chain Pulse Magazine. She has also been featured in numerous digital publications. She was also the 2012 keynote speaker at the International Pizza Expo. Since becoming president, she has lead Rosati’s Pizza to become included in Entrepreneur Magazine’s Franchise 500, Top 100 Pizza Companies by Pizza Today and in the Top 300 Franchise System

by Franchise Times.

“Shmoozefest is an opportunity to talk, connect and ‘Shmooze’ with your friends in the industry,” said Cary Miller, VP of Sales for Food Industry News.

“It’s an opportunity to see what’s new, taste new products and meet new suppliers and an opportunity to win great free prizes, but it really is a great way to further your career by seeing and being seen.”

Admission is free with a business card.

Cosponsorships are available; for information, contact Cary Miller at: 847699-3300.

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Food Industry News® March 2015

Chefs Make It; Chefs use It

Value and flavor are two “must haves” for any successful restaurant. Minor’s has been a culinary leader for over 60 years, providing chefs with the highest quality ingredients and flavor solutions that provide convenience and time-savings, while reducing costs.

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7 Worst Traits of young Hires According to Forbes: 1. Unwillingness to start at the bottom. Many said they felt entitled to high-level jobs since they had a degree. They felt some jobs were “beneath” them.

2. Little patience and tenacity.

Graduates assumed they’d be promoted within six months, including raises and perks… without much effort.

3. Challenged by authority. A majority reported they struggled with policies and parameters they didn’t understand. They felt systems were confining.

4. Lack of initiative. Young staff often failed to demonstrate risk-taking abilities. There was apprehension about stepping out and leading the way.

5. Poor work ethic. Grads lacked old-fashioned grit, expressing unwillingness to serve beyond the job description.

6. Irresponsibility. They’re unable or unwilling to assume sole responsibility for their work. It was as if they wanted to “rent” their job, not own it.

7. No conflict resolution skills.

A majority of young adults failed to learn to work through conflict; they’re prone run from it instead of resolve it.

The Chicago Foodservice Marketing Club recently held an educational event entitled Customization and Craft: Food and Beverage Trends for 2015, with featured speakers from Technomic and the Hofbrauhaus. Trends were discussed as those in the food industry listened carefully to help understand dining trends, how to maintain relevance and increase their business by featuring foods that are on trend while helping to market their business to demographics who dine out the most.

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Food Industry News® March 2015

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By John Graham Even highly experienced and successful salespeople can have a blind spot. So intent on what they want to accomplish, it’s easy to ignore how others view them. And it isn’t always complimentary. “Oh, don’t take Sally seriously.

Just remember that she’s in sales.” This is one reason why year-after-year salespeople find themselves on the bottom rung of the public’s trust ladder.

To cope with these negatives, salespeople have another “other job” and that’s marketing themselves more effectively. Here’s how to go about it: 1. Define yourself. Cultivating how others perceive them should be the #1 priority for sales professionals. With everything instantaneous, including the way others see them, there are no second chances. No one takes time to figure them out or has time to make an effort to get an accurate picture of what they’re all about.

The salesperson’s “other job” starts with identifying those characteristics customers value and respond to positively, as well as those that bothers them and cause them to look for someone else.

When salespeople ignore defining themselves, others will do it for them — and chances are the results will not be what they want.

2. Share what you know. Having the right selling skills is basic, but salespeople often ignore the critical role knowledge plays in attracting customers and closing sales. Today’s customers look for evidence that a salespeople possesses the level of expertise they expect from those they work with.

Whether it’s making your ideas, experience and knowledge available by email, on your website, in industry publications or posting on LinkedIn, sharing what you know is an excellent way to connect with prospects and to let customers know why it’s in their best interest to work with you.

3. Being on time. It may seem like a minor, relatively unimportant, or overly compulsive issue, but being on time is a performance benchmark. Having a reputation for being late sticks; it doesn’t go away.

Anyone in sales who wants to show customers that they are dependable, reliable, and can be counted on, being on time sends the message, a characteristic that has immense value in business.

4. Not talking about yourself. Some

salespeople just can’t resist trying to impress prospects and customers by interjecting themselves (and often their customers) into the conversation. It’s your solutions, not your “war stories” that get your customers’ attention.

5. Develop a give-and-take style. What today’s customers are looking for in a salesperson is dialogue, not a sales pitch.

They want someone who takes time to interact with them, answering questions, and, most of all, being patient. Customers want to make the best possible decisions, not live with regrets.

6. Take ownership of communication.

Here are two examples of salespeople who do it right. The first is the only auto salesperson I remember clearly. He made sure I didn’t forget him by sending along a homey email newsletter that was a fun read.

The other one is a life insurance agent who knows the value of communicating with his clients. In one email he said, “Congratulations for your dutiful attention in making the yearly premium payments, which are guaranteed to continue at the same rate….” It went on to point out how the policy accumulates cash values during the owner’s lifetime. It was a welcome reminder of why buying the policy was a prudent decision that deserved careful attention.

Both salespeople took ownership of their communication. Neither expected someone else to do it for them. Both recognized that the customers are theirs, and communicating with them is a key to their continued success.

7. Do the best thing. Eric Zelermyer, a senior iOS developer at Resy Network in New York, points out in his “Why You Are Not Steve Jobs” article what made Jobs an icon. It was a “relentless devotion to minute improvements in product design [that] engendered, over time, the emotional attachment of many millions of so-called ‘fanboys’.”For Steve Jobs the focus was never on the product as such; it was always on the user experience. He went far beyond simply doing the right thing. It was all about doing the best thing.

It’s the same for salespeople and it results in what Apple has proven to be the Holy Grail of sales: not just fanboys, but customers for life.

All of which suggests that salespeople would do well to recognize what customers are looking for today. Transparency and authenticity is what “clicks” with them. Building that sense of trust is the salesperson’s “other job”.

John Graham of GrahamComm publishes a free monthly eBulletin, “No Nonsense Marketing & Sales.”

Contact him at johnrgraham.com.

2/11/15 1:33 PM

Food Industry News® March 2015

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Page 13

Believe in Yourself

Burrata, a delicate mozzarella shell fi lled with creamy Stracciatella inside, is about as close to heaven as you’ll find for any pasta, warm, crisp bread or in a salad. Like all of Caputo’s cheeses, the best of the craft of cheesemaking and another reason to make any meal an epicurean celebration. Available from Caputo, who know top quality cheeses better than anyone. (See their insert with this issue).

Don’t be the guy in your organization who wouldn’t let a brilliant idea happen just because it wasn’t yours.

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Motivational speaker Brian Tracy likes to tell a story about a young man who graduated from a small-town high school with high grades. He applied to the state university, took the required aptitude test, and was accepted.

But during his first semester, the young man failed every course. His counselor finally brought him in for a meeting. “What seems to be the problem?”

“I can’t do the work,” the young man said. “My IQ is only 99. That’s what it said in my admission letter.”

The counselor pulled up the young man’s file. “No, this score of 99 puts you in the 99th percentile. That means that you scored equal to or higher than 99 percent of all the students in the country who took this test. You’re one of the brightest students on this campus.”

The young man stayed in school and graduated in the top 10 of his class.

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Food Industry News® March 2015

www.foodindustrynews.com

Chef Profile NAME: Jesse Williams

RESTAURANT: Birchwood Kitchen PHONE: 773.276.2100 ADDRESS: 2211 W. North Ave, Chicago, IL 60647 BIRTHPLACE: Evanston, IL FIRST FOODSERVICE JOB: I worked the counter at corner bakery at Old Orchard Mall in high school.

FAVORITE FOOD: This is too hard! I’d have to go with pasta of any sort. Or dumplings. Or really any comfort food.

MEMORABLE CUSTOMERS: We are very lucky to have so many regular customers. It’s always nice to see them (we have an open kitchen). And friendly and familiar face is always memorable to me. Especially when you look up in the middle of a big rush and one if them is there to just say hello and thanks for the food!

WORST PART OF JOB: Not being able to sit down and enjoy a meal.

MOST HUMOROUS KITCHEN MISHAP: Most aren’t very humorous at the time, but looking back now I can laugh. Not sure if I want to share though...

Failure Isn’t Fatal, But These Mistakes Make It Worse Setbacks and disappointments are a part of life. You can’t avoid them, but you can learn from them. Just don’t make any of these three common mistakes when dealing with failure: n Denial. A positive mindset is one thing, but you’ve got to be able to admit defeat. Don’t lie about what happened to others or to yourself. Concentrate on analyzing your mistakes honestly so you can make another attempt.

n Chasing losses. Don’t waste time pretending you’ve still got a chance at success when your plans are crumbling around you. You’ve got to be hard-nosed about deciding where to put your resources, and cold-blooded about pulling the plug on projects and goals that aren’t working out. n Downplaying negative results.

Some people try to act as if their failures are no big deal. Don’t lose hope or abandon your efforts, but be open about your feelings with yourself and other people. Anger and regret, within reasonable limits, can motivate you to start over again and reach your goal.

FAVORITE FOOD TO PREPARE: I love cooking brunch foods.

There are so many ways to be creative with brunch and I feel like it is a meal that everyone holds to a certain standard of affection.

PART OF JOB THAT GIVES MOST PLEASURE: I truly love feeding people. For me it’s not always about breaking new boundaries or being on top of the most innovative thing, it’s about making food people will love and remember.

IF YOU COULDN’T BE A CHEF, WHAT WOULD YOU BE AND WHY: I don’t know if I could never not work in food. It would be lovely to have a little gourmet grocery store.

BEST ADVICE RECEIVED: Never look to anyone for validation of a good job. You yourself should know if you are doing a good job or not. You don’t need someone to tell you what you should already know.

FAVORITE VACATION SPOT: Vacation?

WHAT DO YOU ENJOY THE MOST ABOUT FOOD INDUSTRY NEWS: Learning what other people in my profession are doing.

What Proven Successes Know “Chase the vision, not the money, the money will end up following you.”Tony Hsieh “The value of an idea lies in the using of it.” Thomas Edison “We generate fears while we sit. We over come them by action. Fear is natures way of warning us to get busy.” Dr. Henry Link A True Delight In Every Bite!

“People rarely buy what they need. They buy what they want.” Seth Godin “The way to get started is to quit talking and begin doing.” Walt Disney “I had to make my own living and my own opportunity. But I made it! Don’t sit down and wait for the opportunities to come. Get up and make them.” Madam C. J. Walker

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2/11/15 2:04 PM

Food Industry News® March 2015

Take a Positive Approach to Workplace Safety

Reach your market with an ad in our publication; call today for rate information!

Tec Foods Acquires Foodservice Division of Stewarts Coffee Chicago based Tec Foods recently announced that they have taken over the foodservice division and distribution of Stewarts Coffee. Stewarts is said to be Chicago’s original artisan coffee, with its origin dating back to 1913 in Chicago. Stewarts Private Blend Coffee was chosen as the “Official World’s Fair Coffee” during the 1933-34 Century of Progress World’s Fair held in Chicago.

“We are proud to bring the rich legacy and delicious coffees that Stewarts is famous for to our customers. The initial feedback has been excellent; we are receiving calls from buyers almost dai-

If you’re responsible for safety in your workplace, you know the importance of preventing accidents and injuries.

But does everyone else?

Here’s how to get the message out and keep the rest of your workforce healthy and safe: n Signs and posters. Remind employees to take proper precautions by displaying signs throughout your Success isn’t always about dominating the landworkplace. Switch them scape. Sometimes it lies in what you’re willing to often so employees give up. Don’t cling to these counterproductive don’t ignore the ones behaviors in your quest to achieve your goals: they see all the time. l The need to be right. Concentrate on getn Safety meetings. ting results, not on proving your own intelligence From time to time, and accuracy. Be open about your mistakes, and don’t worry about who gets the credit for vicbring small groups totory. Help others succeed, and you’ll share in gether to discuss safety the glory. issues: a new piece of l Speaking first. You don’t have to dominate equipment, problems every meeting and conversation. Make an effort you or other employees to really listen to the people around you. Ask for have noticed, changes their ideas and opinions. Give them the opportuin your organizational nity to share their thoughts, and they’ll become guidelines, and the like. more comfortable communicating with you. n Proper training. l Making every decision. Ask others what Chicken Pot Don’t assume employthey would do, and be willing to accept that Pie Filling ees will automatically there may be more than one way to accomplish know how to operate a a task. Don’t insist that everyone do things your piece of machinery—or way. l Control. You can’t stay on top of every what to do in an emertask and decision, and you’ll drive yourself Made From Scratch Since 1967to gency. Provide proper exhaustion if you try. Identify what you Homemade Stylereally training so everyone Gluten BEEF TACO MEAT FILLING need to handle, and delegate responsibility for ✓ Chili (4 Varieties) can handle equipmentFree ✓ Oven-Baked Beans that tasks that others can do just as well. Accept safely.

More Heat for & Serve Items some things (personalAnd popularity, example) n Good examples. are beyond your control so you can concentrate Whether you’re a manon the influence you have. ager, a safety leader, l Dividing attention. Keeping a cell phone or just a conscientious open to texts during any meeting, without prior employee, show your Try All of Our request forItems emergency purposes, shows an unCall Now For Samples co-workers that you willingness &toOrdering shut out all distractions. It is a Information: follow the same safe clear indicator of immaturity. working practices you 800-510-3811 FOOD MARKETING SERVICES 630-833-3000 www.captainkens.com MACARONI expect from everyone.

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ly who grew up on Stewarts and are now excited to once again be able to serve it in their restaurants” commented Eliot Costianis, who, along with his brother Ted and father Tasos run the day to day operations at Tec Foods.

Tec Foods, a successful, family owned and operated company founded in 1973 specializes in providing Chicagoland independent and chain accounts with salad dressings, barbeque sauces, pancake mixes, crepe mixes, syrups, soup bases, spices, Imperial Coffee and now Stewarts Coffees.

Tec’s coffee program includes quick response service calls (technicians on call 7 days a week), and biannual preventative maintenance visits. You can see Tec’s ad on page 16 of this issue.

Unless you’re a vulture waiting for your competition to die, following the person in front of you is never going to get you to the front of the pack.

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Daylight Saving Time Under Fire On Sunday, March 8, reset your clocks forward. But some politicians want to end the yearly practice of springing forward and falling back.

A pair of senators say they were “moved into action by complaints from annoyed constituents.”

People bellyache about it with a wink; Daylight saving time is a U.S. tradition and most welcome the extra hour of sunlight.

Daylight saving time started during World War I as a strategy to save energy. Observance of the time shift by states is optional under fed-

eral law. Hawaii and Arizona remain on standard time year-round.

In 2012, eight Idaho state representatives cosponsored a bill to bail out of daylight saving time, but it didn't go anywhere. A complicating factor in Idaho is that the state is divided into two time zones. One of the sponsors acknowledged to the Twin Falls newspaper at the time that she heard concerns about potentially disrupting cross-border relationships along Idaho's western border. Nearby cities such as Coeur d'Alene, Idaho and Spokane, Washington could end up on different time if states went their own way instead of waiting for a national solution.

Food Industry News® March 2015

Dining with

Ms. X March 2015

CARRABBA’S ITALIAN GRILL 1001 W. 75th ST. WOODRIDGE, IL 630-427-0900.

Reasonably priced meals and good sized portions. It’s hard to decide what you want to eat here. First you have to get the Mama Mandola’s Chicken Soup; it’s homemade with fresh veggies and chicken. Next, try one of their wood oven baked pizzas; my favorite was the Quattro Formaggi. Then for my entrée I got the Baked Ravioli with parmesan. They also offer some gluten free specialties too.

CORK AND KERRY 3258 S. Princeton CHICAGO, IL 312-842-0769.

This Irish Pub is a Southside favorite. Stop in for drinks and make sure you try the food. They offer an amazing Irish burger with Dublinger cheese, Irish bacon, egg and cole slaw. They have Irish egg rolls and Irish fries. To keep it Irish, add a Guinness to complement your meal.

Looking for something else to eat? Their menu covers it all with salads, wraps, wings, sandwiches, Italian Beef and Italian Sausage.

DUBLIN’S BAR & GRILL 1050 N. State CHICAGO, IL 312-266-6340.

Open late and a neighborhood favorite. Their staff is so friendly. It is the ideal place to meet for drinks, have something to eat and people watch. They have an amazing thick sliced corned beef sandwich on the menu along with some other Irish specialties including fish & chips, corned beef & cabbage and homemade Irish beef stew. I’ve tried their burger and another time I had breakfast there.

JB’S DELI 5501 N. Clark CHICAGO, IL 773-728-0600. This is a unique concept dating back 100 years. Outside it says Gordon’s Pharmacy so you think it’s a drug store; the pharmacy is in the back and the deli is in the front. They offer a nice selection of soups, salads and sandwiches.

The names they came up with to describe some of their sandwiches are cute. They have a “Livers Lovers” sandwich; “My Cardiologist Needs a New Car” and the” Arrogant Bastard” just to name a few.

KUMA’S TOO 666 W. Diversey CHICAGO, IL 773-472-6666. This is their second location and they offer the same great food as the location on Belmont. This place is bigger, they have some outdoor seating, heavy metal music playing and the décor is really cool. I dined there in the afternoon after lunch so I got in right away. I always get the Kuma Burger; a burger topped with egg, bacon, cheddar, lettuce, tomato, onion and it comes with fries. Don’t leave any of that burger behind, take the leftovers to go!

PANDA EXPRESS 781 Boughton Rd. BOLLINGBROOK, IL. 630783-1845. Fast, fresh, flavorful and healthy options. Everything is displayed in front of you, so you know what you’re getting. They have some amazing chicken dishes; my two favorites are the Black Pepper Chicken and the String Bean Chicken. Throw in an order of veggies and your meal can be less than 500 calories. You can go on the panda website and calculate your meal calories and view the nutrition value.

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Smoke Detectors

Many fire departments encourage people to change the batteries in their smoke detectors when they change their clocks because Daylight Saving Time provides a convenient reminder. More than 90 percent of homes in the United States have smoke detectors, but one-third are estimated to have dead or missing batteries.

SHAPIRO’S DELICATESSEN 808 S. Meridian INDIANAPOLIS, IN 317631-4041. This place is huge; it is an old fashioned Jewish style deli serving the food cafeteria style. Go down the line and make your selection. There are so many items to choose from; meatloaf, stuffed cabbage, chopped liver, homemade soups, beef stew, sandwiches and the list goes on. This is good home cooking. They have a bakery where they make their own breads and bagels too. I stopped in for breakfast; you order and they bring it to your table. Definitely check them out!

WHICH WICH 12720 S. Route 59 PLAINFIELD, IL 815-267-3303. This is how it works. Grab a bag, grab a sharpie and fill out what you want.

Put your name on the bag and turn it in. Choices include bread, bowl, lettuce , toppings and choice of meat. Do you want it served hot or cold? They offer this classic Elvis wich sandwich of peanut butter, bacon, honey and bananas. Yummy! They have milkshakes too, so I got a Vanilla shake. What a cool concept!

2/11/15 1:33 PM

Food Industry News® March 2015

Page 17

One Thing is Enough

Wisdom often comes from the most unexpected of sources. In the 1991 comedy City Slickers, Billy Crystal plays an advertising salesman facing disillusionment with life, and he embarks on a cattle drive to escape with equally disillustioned friends to regain a piece of his life. In an unexpected scene, Crystal sought the wisdom of the intimidating cattle drive leader Curly on the sink holes that had formed in his life. Curly provided the simplest answer on the secret of happiness: “One thing.” Eventually Crystal realizes what Curly meant: Everyone just needs one thing to put meaning in their lives.

The trick is to find it.

But the one thing can be different for each of us. The difference between a life of regrets and a life lived with meaning and fulfilment can be summed up very simply: 1. Being true to yourself How often do you hear of people “settling”, compromising and finding every excuse to avoid an inner voice reminding them that they are fundamentally unhappy with their lives, their jobs and the ways they spend their days? It is so easy to do this for hundreds, even thousands, of days without any self-disruption. This inertia can consume our lives and sabotage our efforts to find happiness.

2. Don’t accept the stress imposed by others When you allow yourself to become upset or stressed by someone, by definition you are giving their behavior credence, giving them access to your precious emotional centre and giving them some control of your life. Austrian neurologist Viktor Frankl famously survived the Nazi concentration camps by refusing to allow the Nazi’s to control his inner mind. He believes that pursuing success and happiness is fruitless. He contends both can only come as an “unintended side effect” of a cause greater than one’s self or as a byproduct of surrendering ourselves fully to somebody else.

3. Refuse to worry Some very successful people talk about a basic philosophy that changed their life: If you are worrying about something that you have control over, fix it now. If you are worried about something that you don’t have control over, it is a waste of your time.

4. Don’t be concerned with what people think The greatest freedom anyone can experience is the freedom to rid themselves of concern about how they are regarded. We are obsessed with ourselves because we are what we’ve got. Oscar Wilde reminded us that we have to be ourselves – everybody else is taken. Deepak Chopra is even more useful: “What other people think of us is none of our business.”

5. Days that energize If our days drain us rather than energize us, we are almost certainly doing the wrong thing and we have clearly not found the “one thing” that will enrich our lives.

6. Living without fear Some people live their lives constantly obsessed with what might go wrong. Concentrating on things that can go wrong just increases the risk of that happening and creates artificial stress.

Shawn Achor advises people to live by the edict: “I will not ruin 10,000 days being negative to be right on a handful.”

7. Maintain simple needs Various people are credited with the simple proposition that a happy life for almost everybody comes down to three simple things – having something worthwhile to do, having someone to love and having something to look forward to. This is more than one thing but as a simple life philosophy, it has a few things going for it.

Never ever do yourself what you can get others to do for you, faster, better and cheaper.

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Food Industry News® March 2015

McCloud’s Pest Invasion 2015, Drury Lane McCloud Services, a leading pest management company that protects more than half of the largest food-related brands nationwide, today announced its annual Pest Invasion premier food industry pest management seminar will take place on Tuesday, April 21, 2015 at the Drury Lane Theatre & Conference Center in Oakbrook, Ill. Attendees at the all-day seminar can expect to learn information on timely topics related to pests and other contamination concerns for the food supply chain of custody, including public health importance as well as FDA regulations, food borne illness and security.

“In our over twenty years of hosting Pest Invasion, we continue to bring in leading experts to discuss timely and relevant topics essential to the food industry,” said Chris McCloud, president and CEO of McCloud Services. “With over 300 professionals in attendance, this is a great opportunity to network with industry peers or exhibit to target buyers and decision-makers in the food industry.

We have a great speaker line-up again in 2015 and look forward to another successful and informative seminar.”

Pest Invasion brings together individuals from the entire food supply chain of custody, including food industry, pest management and environmental health professionals. This year’s featured speakers and topics include:

Debby Newslow, President – D.L. Newslow & Associates, Inc. Topic: HACCP vs. HARPC Lance Reeve, Director of Global Innovation – AIB International Topic: FSMA and Transportation Rules Bobby Corrigan, Ph.D, President - RMC Pest Management Consulting Topic: Rodent Diseases and Rodent Update Rod Wheeler, Food & Facility Defense Specialist, AIB International Topic: Food Security James Campbell, Research Entomologist – USDA Doug Johnson, Extension Professor of Entomology and IPM Coordinator, University of Kentucky Topic: Pest Management from Farm to Fork

Sponsorship and Exhibitor Information Pest Invasion targets the most influential buyers and decision-makers in food safety, bringing attendees face-to-face with prospective and existing clients. Eighty percent of 2014 attendees included C-level executives from major food supply chain companies including processors, manufacturers, distributors and suppliers.

Promote your brand, products and services at Pest Invasion 2015! For more information on sponsorship and exhibitor opportunities, please contact Mahi Kokkinos, marketing coordinator, at mahikokkinos@mccloudservices.com or at 224-227-6550.

To contact a McCloud staff member about the event, please email events@mccloudservices.com.

2/11/15 1:38 PM

PHOTOS: MIKE CRAIN, TOURISM WHISTLER

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Food Industry News® March 2015

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TRAVEL With Valerie Miller

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Getting There: Flights out of Chicago O’Hare into Vancouver on Air Canada, American, United and US Airways. Flights out of Chicago Midway on Delta Airlines. It is approximately a 2 ½ hour drive from Vancouver to Whistler. Shuttle service from Vancouver airport is available to Whistler; options include bus, limo and taxi service.

Whistler is consistently rated as one of the world’s top year round destinations.

It has North America’s longest ski season which runs from November through July. Whistler receives approximately 2.3 million overnight and non-overnight visitors each year. There are some 150 hotels, condos, chalets and bed & breakfast facilities operating more than 10,000 rooms.

Accommodations: (my choices - both have ideal locations) Hilton Whistler Resort & Spa – located in Whistler village at the base of Whistler Mountain next to the ski lift. Amenities include: fitness center, heated outdoor pool & hot tub and a full service spa Westin Resort & Spa – the only luxury all suites full service hotel and destination spa in Whistler. Located at the base of Whistler Mountain just steps away from the heart of the village. Amenities include: fitness center, heated outdoor pool & hot tub.

Activities/Tours Backcountry Tours: guided winter adventure in the area including backcountry skiing and snowboarding tours, ski mountaineering, ice climbing and snowshoeing on either single or multi day excursions Bob Sleigh and Skeleton – bobsled and skeleton rides at the Whistler Sliding Center. Ride down this fast and technical track Cat Skiing and Snowboarding – the snow cats can run everyday. Tours are conducted on nearby Powder Mountain and involve riding up in a comfortable snow cat to your next run Coca Cola Tube Park – located in the Base 2 Zone on Blackcomb Mountain. The Tube Park has six to eight lanes varying in difficulty from green to blue to black Cross Country Skiing- three cross-country skiing venues on perfectly groomed trails Dog Sledding – guides introduce you to each dog, show you how to harness them and teach you how to drive a sled. Otherwise; you can enjoy the experience by having someone else drive Fishing year round- full and half day or multi day excursions Golf – Whistler offers four signature golf courses with spectacular mountain views, each offering a unique playing experience. The season is late April /early May through October Heli –Skiing/Boarding – heli-skiing and boarding trips allow skiers and boarders to descend through endless untouched powder accessible only by helicopter Magic Castle Tree Fort – on Blackcomb Mountain there is a Magic Castle waiting to be explored and on Whistler Mountain there is a hidden Tree Fort (fun for the family) Mountain Bike Park – the Whistler Mountain Bike Park is considered the No.1 lift accessed downhill bike park in the world with 4900 vertical feet of lift service descending trails Other activities include: skiing, snowboarding, snowshoeing, biking, hiking, kayaking and rafting Whistler has so much to offer for everyone. Rest, relax, refresh and rejuvenate at one of the many spas.

Spend the day shopping. The have more than 200 shops and boutiques in Whistler Village and Whistler Creek side.

Take in the beautiful mountain views and enjoy the mountain air. Just simply enjoy life! For more info log on to whistler.com

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Food Industry News® March 2015

BIG FLAVOR SMALL PRICES SINCE 1983

Leaders Said It The man who does not work for the love of work but only for money is likely to neither make money nor find much fun in life. Charles M. Schwab Far and away the best prize that life offers is the chance to work hard at work worth doing. Theodore Roosevelt “If you can’t feed a team with two pizzas, it’s too large.” Jeff Bezos

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847-671-5216 10 Powerful Ways to Avoid Going Broke

It doesn’t matter how good you are, or how much you love what you’re doing – if people don’t like what you’re selling, then you will be opening, and sadly, also closing, your business in 2015.

Here are 10 ways to increase your chances of survival this year: 1. Save people time but quantify it Time is a commodity and everyone is trying to get more of it. Through each phase of your service, explain to customers how long it will take so they can properly plan their schedule.

Be sure also to avoid too much upselling; it will scare off clients.

2. Save people money through selfservice Cash-strapped clients want the option of doing things themselves to save money. Enter the booming self-serve industry.

But, you absolutely must provide people with the knowledge and support to allow them to succeed. If possible, automate the entire process.

See if you can provide both a “full service” and “self service” option to diversify your business. Cover both markets - clients who need to have everything done for them, and those who want the tools to do it themselves. (You may find that selling just the tools is more lucrative because your overhead will be much lower).

3. B2B (business to business) is better than B2C (business to consumer) For a new business, serving the business community is generally easier than catering to the general public. Business clients are generally more appreciative

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- and often, must have - a certain standard, whereas consumers generally shop on price, creating profit margins that are too thin.

You need a lot of consumers to build a B2C company, but you may only need a few business clients to do well as a B2B operation.

4. Serve major corporations and organizations Stay away from small businesses for a client base. Most have no money and will either not pay you on time, or not pay you at all. The smaller the client, generally speaking, the greater the maintenance.

Your biggest, most lucrative clients are the least problematic.

Your fellow small business owners are not good clients, because chances are, many will not be as responsible about paying their bills as you are. It’s true that many large organizations take a while to pay, but at least they do pay.

5. Be different There are millions of people just like you, all pushing the same basic stuff.

Stand out from the crowd. Specialize.

Take one aspect of your business and differentiate from the marketplace.

6. Stay away from hard-to-understand concepts If you cannot explain the purpose of your business in two or three sentences, forget it. The value proposition needs to be immediately obvious, not necessarily to the general public, but definitely to the specific market you are serving.

7. Go with a traditional service but out-service the competition Starting a traditional business that out-services the competition provides a

“Your work is going to fill a large part of your life, and the only way to be truly satisfied is to do what you believe is great work. And the only way to do great work is to love what you do.” Steve Jobs strong foundation of success. The moving company that guarantees no breakage of items; the printing company with longer opening hours; and the cleaning service that offers frequency discounts will stand out.

Many traditional businesses are not making clients happy. The reason is almost always poor service.

8. Offer a guarantee, even if you’re a service business Customers do not trust any business until you prove you are trustworthy.

Service businesses should guarantee results. If you’re a consultant, what can I expect from hiring you? Make it tangible and measureable.

Show me a typical return-on-investment scenario. It can be just an example, but I need to see myself in the scenario you outline.

9. Do the unexpected Pleasantly surprise customers. The car repair shop that cleans your car before you pick it up is making sure you’ll be back. In life, there are too many unpleasant surprises. Do the opposite.

10. Never Compete on Price If you compete on price, it will be a race to the bottom. I have a competitor who just went under because they charged too little! Customers chose my business instead because they prefer reliability and quality.

Don’t overcharge, but also do not ever sell yourself short just to get a deal. Once you go low, you will always have to go low. Customers associate low price with low quality and poor service. Push your value, explain why you are worth it.

Adapted from an article by Cory Galbraith, CEO, Galbraith Communications

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Food Industry News® March 2015

5 reasons to Stop eating lunch at Your Desk Every day around 67 percent of office workers eat lunch at their desks. The impetus to work through the midday meal is clear: To your boss, eating in front of your computer shows commitment. To you, typing between forkfuls of salad is hopefully a quicker means to an end, the “end” being the end of the workday. But even if you’re eating all the right things—a healthy blend of fiber, protein, and fat, followed by a chaser of H2O—you’re still doing your body a disservice by staying in your seat.

Here are five reasons you should steer clear of eating at your desk and opt to dine somewhere—pretty much anywhere—else: You’re Sedentary for Longer.

It’s simple math really, when you lunch at your desk; you sit for an extra hour each day. And regardless of if your workday is 8, 9, or 12 hours—desk eating tacks on additional time to your workday. Alternatively, going out to get your lunch from a café and then walking to a nearby park ensures you get in a few extra steps and a quick physically active break.

Mindless Eating Means Eating More. Desk eating equals mindless eating—you know the meals you eat as you answer emails and read paperwork, and suddenly you’ve mowed through an entire foot long sub! Preoccupied noshing doesn’t allow your body and brain to properly realize you’re full so you end up overeating and gaining weight.

You Miss the Social Work Experience. Force yourself to eat away from your desk and you’ll suddenly realize how much you like your co-workers. The social aspect of work is

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You make poorer food choices. A survey found that people who sit at their desk for lunch are more apt to consume fattening foods all day long. That means less-healthy choices at lunch—frozen lasagna, anyone?—and more trips to the vending machine later in the day. That’s hundreds of extra calories, all because you didn’t want to push back your desk chair and find a new place to eat lunch!

Your brainstorming becomes blah. Stuck on a problem at work? Getting up for a walk during the day—say, on your way to lunch—can actually help you return to the office feeling refreshed. That’s what research found: People who were tasked with thinking about creative uses for everyday objects while walking came up with more ideas than people who brainstormed while sitting.

Fom an article by Ashvini Mashru,

MA,RD,LDN; Registered Dietitian, Nutrition and Fitness Expert

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Optimism Mental obsessions (good or ill) often have physical manifestations. Learned optimism is the idea (in positive psychology) that a talent for joy, like any other, can be cultivated. It is contrasted with learned helplessness. Learning optimism is done by consciously challenging any negative self talk. Here are some ways we can acquire Optimism: 1. Start looking at problems as Opportunities. We can begin to train ourselves to be optimists by starting to find the silver lining in every problem that pops up. When we experience a problem or disappointment in life we should start to see it, for what it truly is...an opportunity. Use it as a fuse to ignite a change within you by attacking the issue with a positive outcome in mind. Pushing through problems is a valuable opportunity for personal growth. 2. Worry Less...Stay Relaxed. There’s very little that worrying can do to help our situations. Worrying is like running on a We KnoW treadmill…it gives us an opoint f ale portunity to sweat but gets us absolutely nowhere. WorAND rying skews our reality, supWe’re Local to Chicago! presses the immune system, promotes coronary disease, New and Refurbished POS Hardware + Accessories and plagues us with digestive POS Software | POS Rental | 24/7/365 Help Desk Project Management + Implementation | Repair problems. It’s clear…when Advanced Exchange Depot the soul is heavy the body feels the weight. Do yourself a favor. Lighten up. Take a deep breath, clear your www.ReSourcePOS.com | Chicago, IL mind and focus your energy

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on the things you can change rather than on the things you can’t. “Worry is the enemy of optimism and personal progress.” ~ Jason Versey (Go ahead... tweet that!) Stay relaxed and friendly no matter how much pressure you might be feeling.

3. Get excited about life. It’s been researched that 25% of us will pass away in our sleep. So think of seeing yet another sunrise as a second chance. Be appreciative. Waking with a true appreciation for life should set the tone for the rest of our day. Don’t waste it. Do what you didn’t do yesterday. Forgive someone, finish that project, close that deal or simply reach out to a friend and do it with optimism, passion and love.

4. Start to think carefully about the things you tell yourself. What we think of ourselves shapes the very essence of what we will become.

In this world, the optimists have it, not because they are always right but because they are positive and that is the way of achievement, correction, improvement and success. (With) educated eyes-open optimism pays; pessimism can only offer the empty consolation of sometimes being right.” -David S. Landes The Wealth and Poverty of Nations

To become an industry leader a company must identify its most-successful competitor and adopt the best practices of its rival.

Adapt the successful practices of your leaders in order to build a strong foundation for your own life without having to reinvent the wheel.

Benchmarking Across Industries Some companies learn from another organization that operates in a completely different market. For example, in 2005, two doctors from London’s Great Ormond Street children’s hospital were struck by the efficiency of the Ferrari pit crew during a Formula 1 race. Alan Goldman and Martin Elliot observed that only one person in the crew gave orders, avoiding time lost in discussion, and pit-stop routines were standardized. Crew members specialized in one task, which they practiced over and over, until it was perfect. Goldman and Elliot changed working arrangements at Great Ormond Street by applying Ferrari best practice: clear job descriptions meant that each member of staff knew what their role was, and a leadership position was assigned for each shift. As a result, patient handover errors between the operating room and intensive care unit unit fell by 70 percent. –The Business Book

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Food Industry News® March 2015

www.foodindustrynews.com

AROUND CHICAGO With Valerie Miller

BUONA

The first Buona restaurant was established in Berwyn, IL in1981, by Buonavolanto Patriarch Joe Buonavolanto, Sr. He was among of the group of Italian Americans who perfected Chicago’s original Italian beef.

The menu is a blend of old-school Chicago classics and nextgeneration menu choices – made from scratch with fresh ingredients. While the menu has expanded, the original beef recipe has not been compromised – for the three generations of Buonavolantos who are active in the company, compromise and quality are never uttered in the same breath.

On the menu they offer hand tossed salads, hand rolled pizzas, café sandwiches grilled chicken, grilled Panini’s, burgers and hot dogs. Buona classics include their Buona Beef sandwich which is the original family recipe of tender, lean, low in fat beef spiced just right with special seasoning and served in its own natural gravy on just-baked bread.

They offer a charbroiled sausage sandwich cooked with their traditional herbs and spices and it’s served with your choice of red sauce or natural gravy. They have a homemade meatball with marinara sandwich and a BBQ beef sandwich too.

For those looking to reduce carbs and gluten, they offer gluten free bread, skinnys, and a “Naked Combo” which is a bowl of beef, sausage, peppers & cheese. For a side you can get fries or their homemade parmesan chips. Buona has locations throughout Chicagoland, find more information at www.buona.com

2/11/15 1:38 PM

Food Industry News® March 2015

National News International tourist arrivals reached 1,138 million in 2014, a 4.7% increase over the previous year, according to the latest UNWTO World Tourism Barometer. For 2015, the UNWTO forecasts international tourism to grow by 3% to 4%, further contributing to the global economic recovery. Berghoff Beers went on sale for the first time in Florida on Feb. 2, 2015. Chicagobased Berghoff Brewery’s craft beers will be distributed in the Sunshine State by Cavalier Distributing. - AP MacDonald’s outlined a new promotion called Pay With Lovin’. - Advertising Age The American Automobile Association (AAA) has bestowed their renowned FiveDiamond award upon The French Room, the signature fine dining restaurant at the historic Adolphus Hotel in Downtown Dallas.

Crescent Hotels & Resorts, which operates both the hotel and restaurant, is pleased to note that this is the 27th consecutive year The French Room has achieved the coveted accolade of AAA’s highest rating.

The Catersource and Event Solutions Conference & Tradeshow announced that internationally renowned event designer, Preston Bailey, will provide the blockbuster closing keynote presentation at the 23rd annual event this March.

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Known as the premier event designer for celebrities, royal families, executives and athletes alike, Preston will share his creative insights from more than 34 years in the industry. This year’s show will run from March 8-11, 2015 at Caesars Palace and the Las Vegas Convention Center in Las Vegas, NV. For more information and to register, please visit: catersource. com/conference-tradeshow/2015.

Little Caesars Pizza, known for its Hot-N-Ready pizza and famed Crazy Bread, is the largest carry-out only pizza chain in the world with locations in all 50 states and 17 international markets. The high cost of beef may raise menu prices this year.

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The Corned Beef Factory Sandwich Shop recently opened at 1009 W Lake Street in Chicago. The Corned Beef Factory offers custom made hand crafted sandwiches, served in a box with house made potato chips. Besides the house made corned beef, they also serve pastrami, Italian Beef, hot dogs and honey puffs.

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Food Industry News® March 2015

Bar Tucci

Brothers Gino and Tony Bartucci along with business partner Neal Lane recently opened Bar Tucci at 3426 N. Harlem Ave. in Chicago. Tony Bartucci is the owner of Pasta Fresh which specializes in homemade premium pasta and sauces which is adjacent to Bar Tucci. Pasta Fresh is a leading supplier to chefs, restaurants and supermarkets across Illinois. The restaurant focuses on fresh pasta and homemade items creating a healthy, authentic and flavor driven Italian culinary experience.

Email Control: Syncronize!

“Innovation is the specific instrument of entrepreneurship.

The act that endows resources with a new capacity to create wealth.” Peter Drucker

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1: Unsubscribe from useless lists. If they are overpowering you, cut them off. You can always rejoin or just search out what you need to know in the future.

2: Set up a separate “Weekly Reading” email folder for unnecessary mail. That way, you can go through it at your own pace... And delete.

3: Synchronize your bookmarks across all of your devices and have email clients set up for easily access a “Weekly Reading” folder.

That way, you can always read the important stuff while waiting on a long line in Starbucks or waiting in a doctors office. It’s better than looking at the walls.

2/11/15 1:38 PM

Food Industry News® March 2015

Personalizing Loyalty Programs Today’s technology and changing consumer trends make now a good time for restaurants and food retailers to make sure they’re making the most of their loyalty programs, according to a recent report from loyalty management firm Points.

Companies are looking at ways to personalize rewards based on customers’ needs, use loyalty messaging to bond with consumers and team up with other companies for multi-partner programs.

– SmartBlog on Food & Beverage

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Dessert and beer can be a great combination. The bitterness that comes through from the chocolaty, coffee-like dark brews has the potential for matching sweet flavors and gives way for some amazing afterdinner pairings. Beer with cheesecake works because there are so many varieties of beer—from dark and bitter to light and crisp—that there’s something for every flavor profile! Not only will matching beers with Eli’s Cheesecakes and Desserts enhance your diners experience, but it will also increase sales! This St. Patrick’s Day, pair a seasonal favorite, Eli’s Irish Cream Cheesecake, with different beers for a combination your customers are sure to love.

OATMEAL STOUT PAIRING Serve Eli’s Irish Cream Cheesecake with an Oatmeal Stout. These stouts are generally thicker and darker with bitter, chocolaty notes that balance the richness of the cheesecake. The chocolaty accent of the Oatmeal Stout will bring out the flavor of the chocolate ganache that the Irish Cream Cheesecake sits on, without overwhelming the palate or skewing the flavor.

PORTER PAIRING A Porter will be able to stand up to this rich cheesecake well, without either one overpowering the other.

Porters are naturally thick and bitter, which will offset the sweet cheesecake without changing the flavor of the chocolate and Irish Cream. The bitterness will help to elevate the flavors of the cheesecake and accent the chocolate notes in the ganache and crust.

BLACK AND TAN PAIRING A Black and Tan is a combination of half pale beer (like a pale ale or lager) and half dark beer (like a stout or porter). The thick, bitter beer mixed with the light, refreshing beer will be the best pairing for customers who don’t want an overly bitter beer with their dessert. The bitter notes will offset the sweetness of the cheesecake, while the pale beer will help to keep the dessert from feeling heavy. - www.elicheesecake.com

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Food Industry News® March 2015

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Food Industry News® March 2015

4 Questions Every Business Needs To Answer Who are the customers you’re really going after? Hint: “everyone” is not a great answer. As you think about your target, consider these questions: Question #1: Who is your target?

Who are your most profitable customers? Who purchases from you the most frequently?

Who do you enjoy serving the most? Who recommends you to others most often? Who has the most future potential? Who do you provide the most value for? Who do you have special insights about? Who are your competitors not going after?

Question #2: What does your target need or want?

As consumers, we have lots of needs we’re trying to fulfill with every product we buy. Think of a simple product like tissues.

We might be thinking about softness, absorbency, strength, price, box shape, box artwork, availability where we shop, size, brand name, tissue count, transportability, and more.

What needs or wants do your

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customers want to fulfill with your product or service? Which ones can you deliver better or differently from competition?

Question #3: What is your unique benefit?

Create a list of the benefits you’re providing for your customers. What needs and wants are you fulfilling for them?

What are you doing that differentiates you from your competition? Many times companies are providing unique benefits

that they’re not even telling the customers about. The best companies choose just one thing that sets them apart from competition. Then they focus solely on that message.

Question #4: Why should anybody believe you?

What support do you have that you’ll deliver on what you say? What’s your “because?”

Giving a case study can dramatically change customer perceptions.

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Bountiful Eatery is Chicagoland’s first completely gluten-free restaurant. They are dedicated to the need for healthy, delicious and gluten-free food while making sure all the food tastes scrumptious. They offer over 30 different fresh and healthy entrees to choose from. Selections include; veggie juice, smoothies, soups, healthy salads, stews and chili made fresh with seasonal ingredients. The pita wraps are baked fresh daily at Rose’s wheat-free bakery in Evanston. Dine in; carry out and catering is available. Bountiful Eatery is located at 3312 N. Broadway in Chicago, Illinois.

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Food Industry News® March 2015

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Actress Holland Roden, best known for her role as Lydia Martin in MTV’s teen drama Teen Wolf, launched a Meatless Monday poster and video campaign for The Humane Society of the United States at Hamilton High School, Monday, Jan. 26, 2015 in Los Angeles. Holland joined the students for lunch and spoke to them about the benefits of enjoying more meatless meals. “I love Meatless Monday because it’s an easy way to stay fit, help animals, and help our planet. Just by making small changes like eating bean burritos instead of chicken nuggets, we can make a big difference,” says Roden. She joins many other compassionate celebrities who support The HSUS including Laura Marano, Paul Wesley, Kesha, Katy Perry, Ian Somerhalder, Kristen Bell, Nikki Reed, and Kaley Cuoco. –Bret Hartman

All-too-often, the boss becomes the parent to workers who never learned some of life’s basic common sense.

march 25-32.indd 28

Retain Customers Using Value & Familiarity

Consumers tend to stick with their favorite brands of fastmoving consumer goods, which are bought regularly. Even a small market share of these repeat-buy, low-cost items will represent vast profits.

A good example is the one for toilet paper. According to research by US toilet paper manufacturer Charmin, 126 billion rolls of toilet paper are bought every year in the US. In a market this large, even a small share will translate into multimillion-dollar revenues. If consumers habitually purchase the same brand of a particular product over and over, rather than switching between rival brands, their brand loyalty will be invaluable.

High-quality brands are more likely to win brand loyalty than brands of an inferior quality. For example, households are more likely to buy Charmin toilet paper again and again if the product is softer and stronger than the brands sold by its rivals, generating higher volumes of sales and greater revenues. This means the business has increased its revenues without having to pay any of the marketing costs usually associated with acquiring customers.

Businesses can also create high quality products by adding value. Companies can add value to their products with new features, innovative functions, or add-ons designed to benefit, and appeal to, actual and potential buyers.

Successful businessess are constantly offering “delighters” that will surprise their guests without becoming too expensive. Lowcost delighters are the ideal way to create value added, generate repeat purchases, and ultimately produce healthy profits.

Campus Trends: Vegan Dining Is Up Last semester, thousands of Arizona State University students rallied for more vegan dining options on campus. On January 11, their efforts have paid off with ASU opening an all-vegan food station, Daily Root, in their campus dining hall.

Now, ASU has plans to expand these offerings to their four additional campuses over the next few months.

ASU student Kat Gross reached out to Ken Botts, food policy manager for The Humane Society of the United States and former special projects director for the University of North Texas.

At UNT, Ken helped open the nation’s first vegan dining hall, Mean Greens. He used that experience to present ideas to students, alum and the dining and sustainability team to respond to the student demand for meatless options.

“Students (want) more vegetables and less meat on their plates,” said Botts.

“University food service operations around the country are responding to this demand by making vegetables the center of the plate, and Daily Root is a great example of this.”

ASU is the largest university by enrollment in the United States with total enrollment of 77,000. The school joins University of North Texas, University of California-San Diego, Bowling Green State University and many other universities in the effort to add more plant-based options to their dining operations.

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Food Industry News® March 2015

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RepaiR and maintenance specialists

dangers of auto Bill payments

Korean Cuisine is very hot now, is there is no “hotter” place to enjoy it than the renowned King Spa in Niles, Illinois and Dallas Texas. Their authentic 60,000+ sqft Korean Spas have their own restaurants featuring authentic Korean cuisine like the specialties pictured above, as well as a movie theater, relaxation areas, massage and acupressure services and over 9 unique sauna rooms to recharge and rejuvenate the soul. King Spa & Sauna is open 24 hours and 7 days a week. This concept has grabbed the attention of the American media and public, which provides a family oriented well-being sauna and spa. Entry is only $30 which entitles you to stay for 24 hours. Clothing and toiletries are provided.

march 25-32.indd 29

Recurring bank payments are the digital equivalent of mold in the walls. Paying bills easily is the lure; getting duped into paying blindly is the problem. Whatever service or deal you signed up for may be quietly eating up your earnings from inside your bank account.

Because there are so many monthly services out there (Netflix, Hulu, Spotify, Oyster, Amazon Prime, Audible, Dropbox, GameFly, Match. com, iCloud, news and magazine subscription services, website domain slingers like GoDaddy) the chances that you’ve forgotten about something generally useless is high. An app like BillGuard looks up the most nefarious monthly charges and identifies them for you.

Some of tasty-looking websites out there will get you to sign up for a VIP membership for a deal, then consistently charge your card every month, whether you order something or not. It’s easy to get hooked up, but can only be canceled over the phone. They don’t want to let you slip off without a fight.

Most banks out there have tools for you to safely shop with their cards online. Bank of America, for instance, has something called ShopSafe security. It generates a temporary credit card number that links to your real account, so your actual information remains private. You can also set a “valid through” limit on the number for up to one year. If you want to sign up to get a deal but cancel after the free trial, set it to a month, and your financial info is safe.

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Spare Your Back You don’t have to dig ditches or load trucks to experience back pain on the job; all it takes is a quick twist. Workers in all occupations can suffer from it, with serious consequences for their health and safety. The first step to protecting yourself is recognizing common causes of back strain and injury. The Mayo Clinic website lists these contributors:

n Exertion. Lifting heavy boxes or other objects can put undue stress on your spine, threatening injury. n Repetition. If your job requires repeated bending, lifting, or other repetitive movements, you could suffer pain and muscle fatigue. n Poor posture. Slouching in your chair for hours at a time can cause damage to the muscles in your back.

Is it price you’re concerned with or do you want it to work?

It’s said some people don’t understand this and go for the cheapest Internet price, not the best value.

FOOD

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Food Industry News® March 2015

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Navigating the World of Online Restaurant Reviews

by Michael S. Julianelle, Quill.com Contributing Writer When it comes to Kool Technologies dining out, everyone’s offers expert refrigeration repairs with the “service” a critic these days. difference. contact us today to see how great a refrigeration With the explosion company can be. We take of crowd-sourcing repride in customer satisfaction and quality workmanship. view sites like Yelp, Urban Spoon, Open Table and more, every Tom, Dick and armchair Gordon Ramsay is free to opine on the quality of service at their local gastropub, the tastiness of the special sauce at the new burger joint, and the freshness of the fish at the gourmet restaurant that requires a reservation three months in advance.

How can you turn bad reviews into positive experiences, avoid viral meltdowns and know when to respond to the social media peanut gallery? Try these tips.

How to Monitor Online Reviews With all the different review sites out there, it can feel like a full-time job to keep track of the feedback your establishment is getting. To stay on top of your online rep without spreading yourself too thin, Leslie Hobbs of the San Francisco, CA-based Reputation.com suggests hiring an external vendor. “It used to be that companies could effectively manage their online presence,” she says. “That’s not the case anymore—the sheer amount of data that comes in through social media and online review spaces makes that impossible.”

Of course, when you’re an entrepreneur running a small establishment, you might not have the budget to outsource. But self-monitoring reviews does have its advantages. Erik Lars Myers of Mystery Brewing in Hillsborough, NC, favors the more lo-fi approach, preferring to interact with online reviews the same way a typical customer might. “The best way to monitor online reviews is to become a member of the site and just watch your own page as well as others on a regular basis. I prefer looking at it as a user to see how other users are consuming the information and how your reviews look in comparison to other businesses of your type.”

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Food Industry News® March 2015

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the dangers of distance

table Fifty-two new Sunday Supper menu

Table fifty-two is excited to announce their new Sunday Supper menu, an inviting, accessible option for Chicagoans to enjoy Southern fare on Sundays from 10 a.m. to 5 p.m. The down-home, upscale menu still features Chef Art Smith’s famous Fried Chicken and Waffles with new popular additions from the restaurants dinner menu.

“We have had brunch since we first opened and it one of our most popular meal times,” says Executive Chef Rey Villalobos. “We decided to extend the hours of that menu while also adding heartier options to satisfy diners later in the day.”

The new menu features brunch favorites such as a Breakfast Pizza, made in the restaurant’s brick oven, with Sausage Gravy, Bacon, Cheddar and Fried Egg, a Crab Cake Benedict with a homemade English muffin, and seasonal omelets and quiches. Favorites from the dinner menu include Executive Chef Rey Villalobos’ Southern Fried Catfish, Low Country Shrimp and Grits, Braised Short Rib and the restaurant’s signature Brick Oven Macaroni and Cheese. In addition, the Sunday menu features creations from the restaurants pastry team including almond croissants, doughnuts and more.

Like all of the restaurant’s menus, this Sunday Supper menu reflects the restaurant’s devotion to using local, sustainably sourced ingredients wherever possible. Many of the items on the menu will change with the season including the omelet, quiche and baked goods.

Available Sundays from 10 a.m. to 5 p.m.

Table fifty-two; 52 W. Elm Street, Chicago, IL 60610

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Geographic separation is just one challenge facing 21st-century work groups. Karen Sobel Lojeski of Stony Brook University and Richard Reilly of the Stevens Institute of Technology calculate the “virtual distance” among teammates by charting three types of distance: PHYSICAL—geographic or temporal separation, or affiliation with different departments or organizations OPERATIONAL— variations in team size, the extent of members’ other commitments, the amount of face-to-face interaction, or technical skills and support AFFINITY—differences in culture, rank, or the level of interdependence and preexisting relationships When rating teams on a five-point scale in each subcategory, Lojeski and Reilly found that teams with high virtualdistance scores overall showed drops in: TRUST—down 83% INNOVATION—down 93% SATISFACTION— down 80% PERFORMANCE— down 50% Even colleagues on different floors in the same building might be considered physically distant, and operational and affinity distance can certainly affect co-located workers. But the associated problems are more common—and more acute—for virtual teams.

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What Frightens Most Americans?

What are you most afraid of? The Chapman Survey on American Fears examines the everyday fears and worries of Americans.

From a recent sample of 1,500 people, the survey determined that Americans’ top fears (as distinguished from mere “concerns”) are: n Walking alone at night n Identity theft n Internet safety n Random/mass shootings n Public speaking At a lower level of anxiety, the study also identified the top areas of concern among Americans: n Identity theft via the Internet n Running out of money n Government Internet surveillance n Illness

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Traditionally, new products have been developed in a linear sequence, moving from one stage of design to the next.

By forming multidisciplinary teams, all elements of product design can be completed simultaneously. This reduces production costs as well as time.

One way to reduce time costs on a project is to use a process called “simultaneous engineering.” This strategy involves working on all the design processes required to launch a new product at the same time, rather than in a linear sequence, and can reduce new product development time by months or even years.

Traditionally, companies have pushed new products through a linear sequence of development, where each department involved in the design works in isolation, completing their task before passing the product to the next department. This is time-consuming ...and costly.

In a simultaneous engineering approach, all phases are represented in one multidisciplinary team, working together to solve new problems, and get your product out on time, within your budget and ready without anything overlooked.

Concept integrity is achieved the first time around without any reworking, slashing the amount of time taken to launch the new product. Timebased management only works effectively in companies that employ flexible, multiskilled staff, who, in turn, respect each another’s skills and value each other’s input. A nonlinear process means that managers must be willing to work with a less rigid structure, and encourage a culture of trust.

Working in multiple directions at once with interconnected teams allows them to respond more quickly to changes in the market and customer needs. It builds value in your employees’ time and input and will reduce your cost prior to market.

Food Industry News® March 2015

Nuggets As reported by the Health Behavior News Service, almost half of Americans age 65 or older need daily assistance with such routine household activities as bathing, cooking meals, or taking medication.

About 29 percent of older Americans rely on help from family members or professional caregivers.

Plastics recycling has been water-intensive, but a new technology that requires no liquids could greatly reduce the energy consumption of recycling. The technology, from Ak Inovex of Mexico, cuts energy consumption in half and produces betterquality pellets. - WaterOnline.com Smart packaging that encourages consumers to learn more about a product is one strategy that food manufacturers can use to better engage consumers, Lisa Hu writes. Others are beacon technology and connecting with mobile and wearable devices. “From simply promoting social sharing to adding a layer of digital content that we can trigger with our mobile or wearable devices, all brands will soon harness the ability packaging has to connect, educate and entertain,” she writes. – MediaPost Communications People who consume nuts at least twice a week are less likely to gain weight

7-Eleven, Inc. has introduced two premium, better-for-you snack bars under a new private-label banner, 7-Select GO!Smart™.

Weighing in at less than 200 calories each, the yogurt-drizzled fruit and nut bars are available in two varieties – Cranberry Cashew and Pistachio and Mixed Berries.

than those who almost never indulge. American Express employs 62,848 employees worldwide. The Cadbury Creme Egg is a seasonal item which appears on shelves from the beginning of January until Easter Day. Each year two million sick days are lost due to lower limb disorders. Chewing on ice can cause permanent damage to your teeth due to the creation of small cracks. Pringles potato chips are sold in more than 140 countries. It takes about 15 hours to make strawberry Twizzlers candy. Four pieces have 160 calories. Dandelions are a good source of vitamins A and C, iron, calcium and potassium. Almost 60 percent of fresh cut flowers grown in the U.S. come from California. Hot chili peppers burn calories by triggering a thermodynamic burn in the body to speed up the metabolism.

2/11/15 2:58 PM

Food Industry News® March 2015

Craft Cider Takes Off

By Eric Kobus, Louis Glunz Beer, Inc. It’s an exciting start to the year for the burgeoning cider industry after CiderCon Feb. 3-6, 2015, in Chicago, followed by Cider Summit, a day-long tasting event open to the general public.

Cider certainly has a lot going on these days.

Thanks to the takeoff of macro brands such Angry Orchard, Woodchuck, and Crispin, consumers are interested in ciders.

Around 40% of the cideries at CiderCon were startups.

Fittingly, many companies are taking flavorprofile notes from both the craft beer and wine industries: herbal and fruit adjuncts, seasonality, barrel-aging, using different yeast strains to make something reminiscent of sparkling wine, and inoculating with Brettanomyces for a funkier character, to name a few.

Some have taken a page from abroad, from the classic ciders of England to the funky ciders of Spain. Flavor profiles range from a drier, more complex, sophisticated palate to a little more tart, tannic, and sour.

For packaging, both four-packs of cans and 750-mL bottles with chic labels are popular.

The biggest hurdle is consumer education.

It’s on distributors like Louis Glunz Beer, Inc. to help educate retailers to dedicate more draft lines and shelf space to these new, intriguing products to continue growing the craft cider category.

See their ad on page 24

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Chicago Ranks Among Top 25 Most Healthy Cities

According to the BetterDoctor.com Healthy Cities Index, Chicago has been ranked the #23 most healthy city in America. (Each city’s total score on a 100-point scale is shown in parentheses) #1: Boston, MA (74.5) #2: Minneapolis, MN (73.6) #3: Washington, DC (72.6) #4: San Francisco, CA (66.4) #5: Hartford, CT (62.7) #6: Pittsburgh, PA (60.1) #7: San Jose, CA (58.6) #8: Salt Lake City, UT (58.5) #9: Seattle, WA (57.7) #10: Cincinnati, OH (57.6) #11: Portland, OR (56.7) #12: Denver, CO (56.6) #13: Sacramento, CA (56.6) #14: Atlanta, GA (55.9) #15: San Diego, CA (55.3) #16: Baltimore, MD (55.0) #17: St. Louis, MO (54.7) #18: Austin, TX (53.9) #19: Raleigh, NC (52.7) #20: Providence, RI (51.3) #21: Buffalo, NY (50.3) #22: Richmond, VA (48.6) #23: Chicago, IL (48.4) #24: New York, NY (47.7) #25: Philadelphia, PA (44.0) – Source: betterdoctor.com

Hormel Foods Donates $6.8 Million for ‘On Our Way to Ending Hunger’ Program

In recognition of completing the fourth year of its On Our Way to Ending Hunger program, Hormel Foods Corporation announced that donations to hunger relief organizations throughout the United States and abroad totaled more than $6.8 million during fiscal year 2014.

The On Our Way to Ending Hunger program focuses on collaboration with retailers, nonprofit organizations and government agencies to address hunger relief, nourishing the hungry both domestically and internationally, as well as motivating individuals and corporate partners to take action against hunger.

Throughout fiscal year 2014, Hormel Foods: n Donated more than $390,000 to local hunger relief organizations in 39 communities where it has U.S. manufacturing facilities n Provided semitrailer loads of products to assist with tornado relief efforts in Little Rock, Ark. and Pigler, Neb. n Shipped 2.5 million cans of SPAMMY® to help feed malnourished children in Guatemala – For more information, visit www.hormelfoods.com.

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Food Industry News® March 2015

Cary Miller Presents People Selling the Industry This month I am proud to be pictured with Ken Casaccio one of the 3rd generation family members of ownership and leadership at Leamington Foods, one of Chicagoland’s family owned and operated supermarket chains.

Ken is a loyal reader of Food Industry News and says he uses the magazine to find qualified vendors to help him run his business and interesting articles to help him motivate and lead his staff. Ken continues a family tradition that dates back to 1931.

Wei Huang and April Li are with Sunshine Supply Company, a locally based firm who imports all types of earth friendly plastic packaging for the foodservice and retail food industries.

To control quality and keep prices low, Sunshine manufacturers their packaging products in Asia in their own plants. The company has three distribution hubs in the US, including Chicago.

If you are looking for ways to reduce your packaging costs while maintaining the high quality of your carryout packaging, contact Sunshine Supply today. Their ad appears on page 21 of this issue.

Fred Kunzer is a sales specialist for Allen Brothers 1893 Meats in Chicago. Fred understands the value and increased profits and customer satisfaction that comes with serving Prime Meats from Allen Brothers. If you are seeking ways to increase your repeat business and food quality, contact Fred today. You can find Allen Brothers listed in our Buyers Directories on page 41 under Meat-Wholesale.

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Food Industry News® March 2015

Steve Menza and Tom Johnson are with Burr Ridge, Il based Menza Foods, producers of premium foodservice and retail entrees and products including SuperHash, the industry’s first super premium Corned Beef Hash. Each day highly skilled chefs and cooks produce gourmet microwavable entrees sold into retail, foodservice and military channels.

Miguel Otero, his daughter Marisol Rodriguez and wife Carmen are with AMO Graphic Services, Inc., a Chicago based firm offering a full selection of printing and graphic products for the food industry.

Whether its banners for your building, labels, stickers, menus or window clings, AMO will get you what you need, at a competitive price, on time. AMO serves many of our advertisers. The firm is based in Chicago.

Tom Wolfgram and Roger O’Connor are with Pan-OGold Baking Company based in Sun Prairie WI. Each day, these gentlemen visit retail, foodservice, co-pack and institutional accounts spreading the word and great taste of PanO-Gold. The company has a rich history dating back to the 1800s, and has grown to include three state-of-the-art bakeries, making them one of the leading wholesale bakers in the Midwest. The firm is highly efficient, enabling them to produce large or small volumes of high quality breads, buns, bagels, muffins, donuts and rolls on the market.

The company has routes established across the region.

Neal Pearlman and Julen Ibarzabal are with Sammic, Inc. With the firm’s US headquarters now being located in Evanston, Illinois, the company offers customized solutions for our most demanding users in Catering and Hotel, foodservice and food processing industries world-wide. If you are looking for durable equipment whcih, in the long run will be lower cost and is built to last, check out Sammic. This line is available through many equipment dealers.

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Page 35

The Number One Trait of Legendary Leaders

S

uccessful people (or the people talking or writing about them) often paint a picture of the perfect ascent to success. In fact, some of the most successful people in business, entertainment and sport have failed. Many have failed numerous times but they have never given up.

Successful people are able to pick themselves up, dust themselves off and carry on trying.

We’ve collected some examples that should be an inspiration to anyone who aspires to be successful. They show that if you want to succeed you should expect failure along the way. I actually believe that failure can spur you on and make you try even harder. You could argue that every experience of failure increases the hunger for success. The truly successful won’t be beaten, they take responsibility for failure, learn from it and start all over from a stronger position.

Henry Ford - the pioneer of modern business entrepreneurs and the founder of the Ford Motor Company failed a number of times on his route to success. His first venture to build a motor car got dissolved a year and a half after it was started because the stockholders lost confidence in Henry Ford. Ford was able to gather enough capital to start again but a year later pressure from the financiers forced him out of the company again.

Despite the fact that the entire motor industry had lost faith in him he managed to find another investor to start the Ford Motor Company - and the rest is history.

Walt Disney - one of the greatest business leaders who created the global Disney empire of film studios, theme parks and consumer products didn’t start off successful. Before the great success came a number of failures. Believe it or not, Walt was fired from an early job at the Kansas City Star Newspaper because he was not creative enough! In 1922 he started his first company called Laugh-O-Gram. The Kansas based business would produce cartoons and short advertising films. In 1923, the business went bankrupt.

Walt didn’t give up, he packed up, went to Hollywood and started The Walt Disney Company.

Richard Branson - He is undoubtedly a successful entrepreneur with many successful ventures to his name including Virgin Atlantic, Virgin Music and Virgin Active. However, when he was 16 he dropped out of school to start a student magazine that didn’t do as well as he hoped. He then set up a mail-order record business which did so well that he opened his own record shop called Virgin. Along the way to suc-

cess came many other failed ventures including Virgin Cola, Virgin Vodka, Virgin Clothes, Virgin Vie, Virgin cards, etc.

Oprah Winfrey - who ranks No 1 in the Forbes celebrity list and is recognised as the queen of entertainment based on an amazing career as iconic talk show host, media proprietor, actress and producer. In her earlier career she had numerous set-backs, which included getting fired from her job as a reporter because she was ‘unfit for television’, getting fired as co-anchor for the 6 O’clock weekday news on WJZ-TV and being demoted to morning TV. J.K. Rowling - who wrote the Harry Potter books selling over 400 million copies and making it one of the most successful and lucrative book and film series ever. However, like so many writers she received endless rejections from publishers. Many rejected her manuscript outright for reasons like ‘it was far too long for a children’s book’ or because ‘children books never make any money’. J.K. Rowling’s story is even more inspiring because when she started she was a divorced single mom on welfare.

Bill Gates -co-founder and chairman of Microsoft set up a business called Traf-O-Data.

The partnership between him, Paul Allen and Paul Gilbert was based on a good idea (to read data from roadway traffic counters and create automated reports on traffic flows) but a flawed business model that left the company with few customers. The company ran up losses between 1974 and 1980 before it was closed. However, Bill Gates and Paul Allen took what they learned and avoided those mistakes when they created the Microsoft empire.

History is littered with many more similar examples: Milton Hershey failed in his first two attempts to set up a confectionary business.

H.J. Heinz set up a company that produced horseradish, which went bankrupt shortly after.

Steve Jobs got fired from Apple, the company he founded. Only to return a few years later to turn it into one of the most successful companies ever.

What successful people never do is pound their heads against a no-win. They dream, but they know they’ve got to eat. They reshape concepts, but balance life’s expenses and problems while sticking two things together that nobody’s done before and sell it.

Imagination is a commodity; it’s the difference is in our ability to apply what we know worked well yesterday with the fortitude to create what will work tomorrow.

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Food Industry News® March 2015

IRA Elects New Chairman The Illinois Restaurant Association announced Patrick Donelly as the Chairman of the Board at its annual meeting at the Hyatt Regency Chicago.

Donelly, previously First Vice Chairman, replaces Ken Raskin of Manny’s Cafeteria and Delicatessen who served as Chairman in 2014.

Donelly also most recently served as the Chairman of the Illinois Hotel & Lodging Association in 2014.

“As we kick-off an important year for the industry, we are pleased to appoint Patrick Donelly as Chairman of the Board,” said Illinois Restaurant Association President and CEO Sam Toia. “With a career in the hospitality industry that spans nearly 40 years, Donelly’s expertise and vision will contribute to a successful year ahead for restaurants statewide.”

As General Manager of the 2,019room Hyatt Regency Chicago, the city’s largest hotel and largest Hyatt hotel in the world, Patrick Donelly oversees all operations and is responsible for the vision and future direction of the property.

He began his career with Hyatt in 1986, serving as the Regional Food and Beverage Director at Hyatt Regency Chicago from 1991 to 1995, and returned to the hotel as General Manager in 2007 with many years of experience gained through prominent Catering, Convention Services, and Food and Beverage positions he held at several Hyatt hotels nationwide. Donelly has served as General Manager at Hyatt Regency Knoxville, Hyatt Regency Milwaukee, and Hyatt Regency O’Hare. He is very active in the business community and is a supporter of several charitable organizations. In addition to the Illinois Restaurant Association, Donelly is a part of the Illinois Hotel & Lodging Association Board of Directors, Chicagoland Chamber of Commerce Board of Directors, The Magnificent Mile Association and has sat on the Executive Board for Choose Chicago.

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Food Industry News® March 2015

Page 37

Local News Carnivale - Latin fusion cuisine located in Chicago’s west loop neighborhood celebrates their 10-year anniversary in September, 2015 and will commemorate the special occasion with a yearlong celebration. Jason Aldean’s Burn It Down tour with Cole Swindell, Tyler Farr and Dee Jay Silver - Friday, March 27th at the Peoria Civic Center. The owners of American Junkie have sold the River North sports bar and night club after two years of being a go-to spot in the Chicago nightlife scene. The business has been purchased by the Four Corners Tavern Group. Magik St. Tavern, a new bar concept opening inLacuna Artist Lofts in Pilsen has launched a video on crowdfunding site Kickstarter as a way to involve the community in the restaurant prior to their March 2015 opening.

The campaign’s goal is not only to help finance construction costs but to offer Chicagoans a chance to be part of a project that brings a historic Chicago icon back to life. Join the leaders of the industry in addressing the trends that are changing your business at The Food Leaders Summit 2015 from April 2729, 2015 at the Westin Chicago River North, downtown, Chicago, IL. The Windy City LakeShake festival is three days of country mu-

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Trends for 2015 point to ramen establishments making their way into local hot spots. JINYA Ramen Bar, which currently has 11 locations in four states out west (and one in Canada), is planning its first Chicagoland locale in the former home of 2 Sparrows at 553 W. Diversey in Chicago.

sic on the lakefront in downtown Chicago on June 19-21, 2015. The Chicago Department of Aviation announced that O’Hare International Airport has received the Global Traveler GT tested reader survey award for best airport in North America for the 11th straight year. Jays snacks have been a Chicago hometown favorite since 1927. After 18 years in business, West Loop steak house Carmichael’s will close its doors on March 20. The owners made the decision due to pending rental developments on the site it currently resides. - Source: DNAinfo Blackbird in the West Loop will have a special jazzinfluenced menu that customers can sample in March. Called “In the Key of Blackbird,” Paul Kahan and Jordan Mozer will present a $95 per person six-course menu set to the music of greats including Herbie Hancock, Charles Mingus and Chet Baker.

He who serves best profits most

- chicago.eater.com

2/12/15 8:25 AM

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Food Industry News® March 2015

Members of the ACF Windy City Culinarians were recently treated to a special dinner at Vie Restaurant in Western Spings Illinois, under the direction of executive chef/owner Paul Virant. Paul’s philosophy of local, seasonal eating stems from his childhood spent on his family’s farm in Missouri. He credits his grandmothers, both avid canners, for instilling in him a reverence for local ingredients and serving as the inspiring force behind his becoming a chef. After graduating with a degree in nutrition from West Virginia Wesleyan College, he enrolled at the prestigious Culinary Institute of America (CIA) in Hyde Park, N.Y. Following culinary school, he joined March in New York where he further refined his skills under the tutelage of chefs Wayne Nish and Hilary Gregg. A move to Chicago two years later marked a turning point in his career as he worked at some of the nation’s most famed restaurants, including Charlie Trotter’s, Ambria, Everest and Blackbird. In 2004, a desire to return to his roots led to his opening of Vie in a nearby suburb of Chicago. Utilizing his methods of canning and preserving, Virant serves up his contemporary American cuisine with a focus on the ingredients – their origin, production and quality. Since opening, the restaurant has garnered regional and national attention, including a three-star review by Phil Vettel of the Chicago Tribune and a spot on Gayot’s list of Top 40 Restaurants in the U.S. In the spring of 2012, Virant’s award-winning fare culminated into the release of his cookbook The Preservation Kitchen: The Craft of Making and Cooking with Pickles, Preserves, and Aigre-doux.

It is the first canning manual and cookbook authored by a Michelinstarred chef and restaurant owner and creatively combines the technical aspects of canning with a chef ’s expertise on flavor.

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Food Industry News® March 2015

Page 39

Labriola’s New CEO

Ken Cotich has joined Labriola Baking Company in Alsip, IL, as Chief Executive Officer effective Monday, February 9, 2015. Rob Burch, who was the company’s President, has left the company to pursue another opportunity in the baking industry.

Ken is a highly experienced food industry executive who most recently was Vice President, Operations and Supply Chain – Americas and before that was Vice President, Corporate Accounts at Barry Callebaut, USA, LLC, the Chicago based US division of a Swiss international chocolate processing company.

He received a bachelor’s degree in engineering from Northeastern University in Boston and a master’s degree in business administration from Indiana Wesleyan University.

Labriola Baking Co., a baker of fresh and frozen artisan breads, was acquired by the private equity firm Plaza Belmont Fund III L.P., Shawnee Mission, Kas., and several other investors, in June 2013. Labriola Baking Co. supplies fresh artisan baked foods through its own distribution network of 25 routes to hotels, restaurants and retail stores in the Milwaukee, Chicago and Indianapolis regions.

– labriolabaking.com

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Operator Optimism in 2015

Our Advertisers Have The Leading Edge

Restaurant operators reported stronger traffic and sales in December, and 62% said they’ll make capital expenditures in the next six months, up from 57% the previous month, according to NRA’s Restaurant Performance Index. For the 14th consecutive month, a majority of restaurant operators said they are planning for capital expenditures in the months ahead: 59 percent plan to make a capital expenditure for equipment, expansion or remodeling in the next six months

We Get You Seen With  Monthly Print Ads  Digital Display Ads  Brochure Mailings  Buyers Guide Listings  Monthly Leads Reports  Internet Marketing  Social Media Support  Video Exposure  Editorial Support  Affordable Event Sponsorships

Call Now To Schedule Your 2015 Ads: 847/699-3300 Editorial Support • Referrals • Insights Social Media Support • PR Never interrupt an enemy when he is making a mistake.

— Napoleon Bonaparte

– Source: nrn.com

2/11/15 3:37 PM

nts in ations

sident:

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Elder Boom: Appealing to the Senior Demographic

Auctions, Appraisals & Liquidations Inc. dba

Bob King Auctions

#1 In The Food Service Industry For 27 Years!

Serving Illinois, Wisconsin, Indiana, Michigan & Iowa

150 Corporate Dr, UNIT B, Elgin, IL 60123 847-458-0500 - WWW.BOBKINGAUCTIONS.COM Check Our Website For Upcoming Auctions Looking For Fixtures, Equipment or Smallwares? Our Liquidation Center is Open 9:00 am - 4:00 pm - 847-458-0500

We are a perfect fit for those selling our industry — locally and nationally.

FOOD INDUSTRY NEWS

ATM Placements in Qualified Locations

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

Call Mike Boyd, President:

800-382-5737

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Foodservice Tip:

Keep hot food under the heat lamp until you are ready to deliver it to the table. Customers may not complain but hot food should always be served piping hot. There’s NO excuse for less.

Holding food at the proper serving temperature can be done with steam tables, soup wells, drawer warmers, or heat lamps.

by Suley Muratoglu An unparalleled demographic shift is taking place worldwide as record numbers of people are living longer—sometimes much longer. For food and beverage makers and retailers, this change opens up huge and exciting opportunities to reach a rapidly growing cohort with customized products and packaging targeted directly to its wants and needs. Smart messaging aimed at ‘Elder Boomers’ raises the ante even higher.

The numbers make a compelling case. The first Baby Boomers reached age 65 in 2011, and the rest will be following suit at a rate of about 8,000 a day until 2029, notes AARP. In developed countries, a jump of 51 percent in the number of people age 65 and older is forecast by 2030 according to the U.S. National Institute on Aging (NIA). In the U.S., the number of residents age 90 and older is set to increase to a projected 9 million, a rise of nearly 2 million by 2050, notes a U.S. Census Bureau report commissioned by NIA. Sizing And Packaging Creating products with seniors in mind is another smart way of opening a door into this lucrative market. For instance, in Japan, in 2013, the ubiquitous baby food company Kewpie introduced a selection of soft, deli-style foods aimed at seniors who may find it challenging to chew tougher food. According to The Wall Street Journal, Kewpie’s ‘Tender Menu’ includes more than 50 items, graded by ‘degrees of chewability.’ The company expects to earn $28 million in its first three years.

Large Letters in Design Struggling to read tiny letters on nutrition labels is a turn-off for older shoppers with bad eyes, so savvy producers print labels in big type. Packages that naturally lend themselves to displaying easy-to-read typography and eye-catching graphics can be designed with broad and/or long panels that communicate clearly with older shoppers.

Marketing to seniors should also include today’s technology. There’s a widely accepted misconception

Food Industry News® March 2015

that seniors are technophobes. Not true: 74-year-olds are the fastest growing demographic on social networks, according to Forbes. EMarketer claims 60 percent of American seniors are online—as opposed to 80 percent of adults as a whole. And remember, ads can be targeted to senior users. Another thing to consider is that many seniors are on tight budgets, which makes them receptive to cost-saving promotions, also a strategy that works well with web and mobile marketing programs.

Personal Packaging Brands and retailers looking to maximize sales to ‘Elder Boomers’ can also focus on the size of the packaging seniors carry home—or don’t. Older consumers may not be keen on struggling down the sidewalk schlepping giant-sized bundles of cereal, heavy 2-gallon bottles of juice (especially in breakable glass) or arm-straining, 24-bottle packs of spring water. For this crowd, smaller, lighter, easier-to-carry ‘personal’ packaging is more appealing.

Brands might want to stay on top of e-sales too— because the older you are, the nicer it is to have someone deliver your beverages and broths to your doorstep, sparing you the necessity of grocery shopping on an icy or sweltering day. (Ask Google Search about ‘home delivery for seniors’ and prepare yourself for close to 25 million hits.) And while Peapod isn’t exclusively aimed at seniors, it’s worth noting that last year it claims to have delivered more than 23 million grocery orders in 24 U.S. markets.

What kind of marketing message do you want to send to the ‘Elder Boomers?’ A 2009 survey by Google and Nielsen showed that 8 in 10 Baby Boomers felt the advertising they see is targeted to younger consumers, and AARP Bulletin has pointed out: “Boomers have the bucks, but advertisers don’t seem to care.”

Simple, age-appropriate changes that start with packaging and graphics and extend to online and mobile promotions will say ‘we’re thinking about you, and we’ve got your back.’ And they may rack up the sales.

Suley Muratoglu is vice president, Marketing & Product Management, Tetra Pak Inc., U.S. & Canada

First Date Arrives at Chicago’s Royal George Theater When blind date newbie Aaron (Charlie Lubeck, The Glee Project, Season 2) is set up with serial-dater Casey (Dana Parker), a casual drink at a busy New York restaurant turns into a hilarious high-stakes dinner. As the date unfolds, the couple quickly finds that they are not alone on this unpredictable evening. Can this dating disaster turn into something special before the check arrives? For Chicago theater, FIRST DATE is as special as it gets.

The musical comedy FIRST DATE is produced by Jeanne McInerney and First Date, LLC, and will be directed by J.R. Rose, with musical direction by Elizabeth Doran and choreography by Becky DeDecker. At a rapid-fire 90 minutes, Variety called FIRST DATE “Flat-out ingenious!” The production was awarded four Footlight Awards, including Best Musical.

FIRST DATE plays a limited run at Chicago’s Royal George, 1641 North Halsted St: Chicago’s cast and production are very talented, extremely funny and one you’ll brag about seeing: Thursday at 7:30 pm, Friday at 7:00 and 9:30 pm Saturday at 5:30 and 8:00 pm and Sunday at 3 pm. Visit www.firstdatechi.com for tickets; you’ll want to see this one twice and with friends.

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Food Industry News® March 2015

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DIRECTORY ACCOUNTANTS BDO (Formerly SS&G)...............................................847-824-4006 Baker Tilly ..................................................................312-729-8100

ADVERTISING

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

AIR FILTERS-SALES & SERVICE

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

ALARM SYSTEMS

Keyth Security Technologies ......................................847-433-0000

ARCHITECTS

Dearborn Architects ...................................................312-939-3838 Sarfatty Associates ....................................................847-920-1100

ASIAN FOOD PRODUCTS

Kikkoman Sales USA .................................................630-954-1244

ASSOCIATIONS

Illinois Restaurant Association ...........Page 03 ..........312-787-4000

ATM MACHINES

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

ATTORNEYS

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

AUCTIONEERS

Bob King Auctions..............................Page 40 ..........847-458-0500

AWARDS

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

AWNINGS & CANOPYS

Chesterfield Awnings .........................Page 10 ..........312-666-0400

BAKERS-WHOLESALE

Gerhard’s European Desserts ...........Page 22 ..........847-234-0023 Gonnella Baking Co ...........................Page 10 ..........312-733-2020 IL Mulino di Valenzano Bakery...........Page 20 ..........773-934-1625 Zapp’s Dancing Grains ......................Page 03 ..........847-834-0479 Biondillo/Today’s Temptations ....................................773-921-8282 JR Dessert Bakery .....................................................773-465-6733 Milano Baking ..........................................................800-495-BUNS

BAKERY EQUIPMENT

Leach Food Equipment Dist...............Page 31 ..........815-712-7707

BAKERY EQUIPMENT-NEW & USED

Bake Tech ..................................................................847-357-9303

BAKERY EQUIPMENT-SERVICE & REPAIR

Bake Tech ..................................................................847-357-9303

BAKERY-PRODUCTS

Instantwhip Chicago...........................Page 26 ..........800-933-2500

BAKLAVA

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

BANKING

Ridgestone Bank................................Page 13 ..........847-805-9520

BANNERS & POSTERS

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

BAR & NIGHTCLUB SECURITY

Extrity LLC .........................................Page 23 ..........773-501-3203

BAR SPOTTING/HOSPITALITY SECURITY

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

BAR STOOLS

Chicago Booth ...................................Page 11 ..........773-378-8400 Richardson Seating-Fse. Division ..............................312-829-4040 Waco Manufacturing ..................................................312-733-0054

BAR SUPPLIES

Ramar Supply Co...............................Page 14 ..........708-233-0808

BASSET TRAINER CERTIFICATION

CPB Consulting..........................................................877-884-0277

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BATCH FREEZERS Kool Technologies ..............................Page 30 ..........630-483-2256

BEER DISTRIBUTORS

Louis Glunz Beer ...............................Page 24 ..........847-676-9500

BENEFITS-EMPLOYEE

BenefitMall .................................................................630-320-1417

BEVERAGES

Lifestyle Beverages....................................................630-941-7000

BLOODY MARY MIX

SuckerPunch Gourmet.......................Page 10 ..........312-560-2215

BOOTHS

Chicago Booth ...................................Page 11 ..........773-378-8400 Waco Manufacturing ..................................................312-733-0054

BOOTHS-UPHOLSTERERS

CLASSIFIED ADVERTISING

ERP SOFTWARE-FOR DISTRIBUTORS

CLEANING PRODUCTS

ETHNIC FOODS

CO-PACKERS

FACILITY MAINTENANCE

COFFEE

FAUCETS

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

SuperClean ................................................................847-361-0289 T F Processors...................................Page 07 ..........847-709-2600 Farmer Brothers Coffee .............................................312-437-1818

COFFEE & TEA

Chicago Coffees & Teas ............................................773-252-7000

COFFEE HOUSE PRODUCTS

Chicago Coffees & Teas ............................................773-252-7000

COFFEE ROASTERS

Java Mania Coffee Roaster .......................................815-885-4661

Chicago Booth ...................................Page 11 ..........773-378-8400

COFFEE-GOURMET & SPECIALTY

Gonnella Baking Co ...........................Page 10 ..........312-733-2020

COFFEE-WHOLESALE

BREAD & ROLLS

IL Mulino di Valenzano Bakery...........Page 20 ..........773-934-1625 Zapp’s Dancing Grains ......................Page 03 ..........847-834-0479 Biondillo/Today’s Temptations ....................................773-921-8282

BURGLAR ALARM SYSTEMS

Keyth Security Technologies ......................................847-433-0000

BUTTER-CLARIFIED

Danish Maid Butter Co .......................Page 07 ..........773-731-8787

BUTTER-PREPORTIONED-WHIPPED

Danish Maid Butter Co .......................Page 07 ..........773-731-8787

CABLE TV-SALES & INSTALLATION

All Internet Now..........................................................312-335-9495 Prime Time Sports .....................................................847-637-3500

CAMERA & VIDEO SYSTEMS

Keyth Security Technologies ......................................847-433-0000

CARPET, RUG & UPHOLSTERY CLEANING

Sexton Complete Care.......................Page 19 ..........847-827-1188

CASH & CARRY OUTLETS

GFS Marketplace .......................................................800-968-6361

CASH REGISTERS & SUPPLIES

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

CATERING-VEHICLES

DCI Central ........................................Page 21 ..........800-468-7478

CEILING CLEANING

Chicago Ceiling Care .................................................708-233-6900

CHAIRS-COMMERCIAL

Chicago Booth ...................................Page 11 ..........773-378-8400 Clear Chair Store .......................................................773-253-4883 John Manson & Associates........................................773-278-8280 Richardson Seating-Fse. Division ..............................312-829-4040 Waco Manufacturing ..................................................312-733-0054

CHARCOAL

Charcoal Supply Company ........................................312-642-5538

CHEESE-WHOLESALE

Wiscon Corporation ...................................................708-450-0074

CHEESECAKES

Eli’s Cheesecakes..............................Page 32 ..........773-736-3417

CHEMICALS

Lee’s Chemical Solutions...................Page 02 ..........844-550-5337

CHICKEN-PROGRAMS

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

CHILI

Captain Ken’s Foods..........................Page 15 ..........800-510-3811

CHORIZO

Quay Corp..........................................Page 27 ..........847-676-4233

CIGARS

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

Chicago Coffees & Teas ............................................773-252-7000 Java Mania Coffee Roaster .......................................815-885-4661

COLD STORAGE

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

CONCESSION EQUIPMENT & SUPPLIES

Gold Medal Products .................................................800-767-5352

TopshelfDS.................................................................770-883-7441 Kikkoman Sales USA .................................................630-954-1244 CLM Midwest .....................................Page 29 ..........708-456-7777 Faucet Shoppe The ...........................Page 26 ..........773-478-3890 FILTERS-EXHAUST SYSTEMS Averus ........................................................................800-393-8287 Olympia Maintenance ................................................708-344-0344 FIRE ALARM REPAIR & TESTING Valley Fire Protection .................................................630-761-3168 FIRE SUPRESSION SYSTEMS Averus ........................................................................800-393-8287 Foster & Son Fire Extinguishers ................................708-233-9505 Fox Valley Fire ...........................................................224-293-5372 FIRE-ALARM SYSTEMS Keyth Security Technologies ......................................847-433-0000 FIRE-EXTINGUISHERS Averus ........................................................................800-393-8287

CONSULTING & DESIGN

Foster & Son Fire Extinguishers ................................708-233-9505

CORNED BEEF-FRESH

FIRST AID-EQUIPMENT & SUPPLIES

XL Corned Beef .........................................................312-666-2535

FLOOR MAINTENANCE

Vienna Beef .......................................Page 09 ..........773-278-7800

FLOORS-SALES & REPAIRS

J & C Enterprises .......................................................708-476-5523

FOOD BROKERS

Instantwhip Chicago...........................Page 26 ..........800-933-2500

FOOD DISTRIBUTORS

A D E Foodservice Equipment ...................................630-628-0811 Vienna Beef .......................................Page 09 ..........773-278-7800

CORPORATE GIFTS

CUSTOM PLASTIC CUPS DAIRY-PRODUCTS

Quay Corp..........................................Page 27 ..........847-676-4233

DECOR & DESIGN

Zap Props ..........................................Page 34 ..........773-376-2278

DELIVERY SERVICE

Chicago Messenger Service ..............Page 16 ..........312-666-6800

DELIVERY-VEHICLES

DCI Central ........................................Page 21 ..........800-468-7478

DESSERTS

Algelato Chicago ................................Page 20 ..........847-455-5355 Eli’s Cheesecakes..............................Page 32 ..........773-736-3417 Gerhard’s European Desserts ...........Page 22 ..........847-234-0023

DIRECT MAIL PROGRAMS

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

DIRECTV

BKS Enterprises......................................................... 847-352-1118

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

DISHWASHER-LEASING & RENTAL

Lee’s Chemical Solutions...................Page 02 ..........844-550-5337 Cintas Corporation .....................................................630-543-3666

DISPOSABLES

Quill.com ............................................Page 04 ..........847-876-4115

Henrichsen Fire & Safety Equip.................................800-373-9714 Affirmed Medical Service ...........................................847-322-9185 Sexton Complete Care.......................Page 19 ..........847-827-1188 Customcrete LLC .......................................................847-651-9699 Lazza Food Service Brokerage..................................847-322-8893 Christ Panos Foods ...........................Page 37 ..........312-421-6100 Devanco Foods ..................................Page 14 ..........847-228-7070 Tec Foods Inc.....................................Page 16 ..........773-638-5310 Anichini Brothers ........................................................312-644-8004 Artisan Specialty Foods .............................................708-762-5238 Kingdom Farms..........................................................312-226-4456 Kronos Foods.............................................................800-621-0099 Market Produce..........................................................312-666-3106 Whitney Produce........................................................773-299-1340 FOOD EQUIPMENT Bob King Auctions..............................Page 40 ..........847-458-0500 Gold Medal Products .................................................800-767-5352 FOOD PRODUCTS Soupbase.com ...................................Page 19 ..........216-381-9916 Tec Foods Inc.....................................Page 16 ..........773-638-5310 GFS Marketplace .......................................................800-968-6361 Grecian Delight ..........................................................847-364-1010 Riverside Foods .........................................................800-678-4511 FOOD PRODUCTS-PREPARED Captain Ken’s Foods..........................Page 15 ..........800-510-3811

DISTRIBUTOR SALES REPS

FOOD SAFETY TRAINING

DUCT CLEANING

FOOD-DISTRIBUTION SOFTWARE

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

FOOD-PRODUCTION SOFTWARE

ELECTRICAL REPAIR & MAINTENANCE

FOODSERVICE EQUIPMENT

ENERGY BROKER (ELECTRIC & GAS)

March Quality Used & New Equip......Page 07 ..........800-210-5895

Jeff Goworowski......................................................... 312-738-1111 Enviromatic Corp of America .............Page 30 ..........847-729-8000 Olympia Maintenance ................................................708-344-0344

Food Industry Training ...............................................630-690-3818 TopshelfDS.................................................................770-883-7441 TopshelfDS.................................................................770-883-7441

Mackay Heating & Mechanical...........Page 26 ..........847-381-0448

Leach Food Equipment Dist...............Page 31 ..........815-712-7707

LessThanComEd.com ...............................................847-846-9823

Thunderbird Food Machinery.............Page 18 ..........866-451-1668

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Food Industry News® March 2015

Zepole Restaurant Supply .................Page 12 ..........630-783-1239

H/R-HUMAN RESOURCE SERVICES

ITALIAN BEEF

Losurdo Inc ................................................................630-833-2828

BenefitMall .................................................................630-320-1417

Authentic Brands................................Page 06 ..........708-749-5430

FOODSERVICE EQUIPMENT-REPAIR

Mackay Heating & Mechanical...........Page 26 ..........847-381-0448 Bake Tech ..................................................................847-357-9303 CSI - Coker Service Inc .............................................888-908-5600 Cobblestone Ovens ...................................................847-635-0172

FOODSERVICE- LAYOUT & DESIGN

A D E Foodservice Equipment ...................................630-628-0811 Losurdo Inc ................................................................630-833-2828 Sarfatty Associates ....................................................847-920-1100

FOODSERVICE-EQUIPMENT PARTS

CSI - Coker Service Inc .............................................888-908-5600 Cobblestone Ovens ...................................................847-635-0172

FOODSERVICE-SUPPLIES

Ramar Supply Co...............................Page 14 ..........708-233-0808 GFS Marketplace .......................................................800-968-6361

FREEZER & REF TRAILER RENTAL/LEASING

Black Star Kitchens & Commissaries.........................847-350-9774

FREEZERS-ALL TYPES

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

FRENCH FRIES

Cavendish Farms .......................................................847-729-5255

FRYERS

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

FURNITURE-COMMERCIAL

Richardson Seating-Fse. Division ..............................312-829-4040

GASKET REPLACEMENT SERVICE

Hands on Gaskets & Hardware .................................708-641-7007

GELATO

Algelato Chicago ................................Page 20 ..........847-455-5355 Palazzolo’s Artisan Dairy ...................Page 24 ....... 800-4GE-LATO

GELATO EQUIPMENT & SUPPLIES

Kool Technologies ..............................Page 30 ..........630-483-2256 Palazzolo’s Artisan Dairy ...................Page 24 ....... 800-4GE-LATO

GIARDINERA

HAMBURGER PATTY MANUFACTURER Devanco Foods ..................................Page 14 ..........847-228-7070 HEATING & AIR CONDITIONER SERVICE & REP Mackay Heating & Mechanical...........Page 26 ..........847-381-0448 Mechanical 24 ............................................................847-987-9738 HOOD & EXHAUST-CLEANING Enviromatic Corp of America .............Page 30 ..........847-729-8000 Automated Cleaning (Foster & Son) .........................708-233-9505 Averus ........................................................................800-393-8287 Olympia Maintenance ................................................708-344-0344 HOOD & EXHAUST-SYSTEMS Belvin/J&F Sheet Metal Co ........................................312-666-5222 HOOD SYSTEMS-FIRE Averus ........................................................................800-393-8287 Henrichsen Fire & Safety Equip.................................800-373-9714 HOT DOGS Vienna Beef .......................................Page 09 ..........773-278-7800 Crawford Sausage .....................................................773-277-3095 Red Hot Chicago........................................................800-249-5226 ICE CREAM Algelato Chicago ................................Page 20 ..........847-455-5355 Chocolate Shoppe Ice Cream............Page 28 ..........608-221-8640 Fox Valley Farms ...............................Page 08 ..........630-231-3005 Homer’s Gourmet Ice Cream .............Page 21 ..........847-251-0477 Instantwhip Chicago...........................Page 26 ..........800-933-2500 Palazzolo’s Artisan Dairy ...................Page 24 ....... 800-4GE-LATO Nestle Ice Cream Company .......................................800-531-2663 ICE CREAM-EQUIPMENT & SUPPLY Kool Technologies ..............................Page 30 ..........630-483-2256 ICE MACHINE REPAIR & SANITIZING Major Appliance Service ............................................708-447-4100 ICE MACHINES-SALES-RENTAL OR LEASING Empire Cooler Service .......................Page 25 ..........312-733-3900

V Formusa Company .................................................312-421-0485

ICE-MAKING EQUIPMENT/REPAIR & SERVICE

Mackay Heating & Mechanical...........Page 26 ..........847-381-0448

ICE-SCULPTURE

GLYCOL REFRIGERATION SYSTEM & REPAIR GOURMET-FOOD PRODUCTS

Artisan Specialty Foods .............................................708-762-5238 Chicago Importing Company .....................................800-828-7983 Market Produce..........................................................312-666-3106 Viola Imports ..............................................................847-690-0790

GREASE REMOVAL SERVICE

Hopkins Grease Company .........................................877-404-7327 Kaluzny Bros Inc ........................................................815-744-1453 Mahoney Environmental ............................................800-892-9392

GREASE TRAP PUMPING SERVICE

Tierra Environmental..........................Page 18 ..........888-551-1998 Hopkins Grease Company .........................................877-404-7327 Kaluzny Bros Inc ........................................................815-744-1453

GREASE TRAPS SERVICE & CONSULTING

Mahoney Environmental ............................................800-892-9392

GREASE-EXHAUST CLEANING

Enviromatic Corp of America .............Page 30 ..........847-729-8000 Averus ........................................................................800-393-8287

Mackay Heating & Mechanical...........Page 26 ..........847-381-0448 AAA Nadeau’s Ice Sculptures ....................................708-366-3333 INSURANCE Heil & Kay Insurance Agency.............Page 18 ..........847-259-1421 Jos Cacciatore & Company ...............Page 11 ..........312-259-8200 Society Insurance ..............................Page 02 ..........888-576-2438 Caro Insurance Services............................................708-745-5031 Clermont Specialty Managers ....................................800-504-7012 Concklin Insurance Agency........................................630-268-1600 ISU Northwest Insurance Services ............................888-366-3467 Northern Illinois Insurance .........................................815-226-9353 The Horton Group ......................................................312-917-8610 INSURANCE SERVICES Clermont Specialty Managers ....................................800-504-7012 Farmers Insurance-Mark Holihan ..............................847-823-6800 Northern Illinois Insurance .........................................815-226-9353 INSURANCE-INDUSTRIAL & COMMERCIAL Jos Cacciatore & Company ...............Page 27 ..........312-264-6055

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

INTERIOR DESIGNERS

Kronos Foods.............................................................800-621-0099

INTERNET ACCESS

GREEK FOOD PRODUCTS

Olympia Foods ...........................................................773-735-2250

GYROS

Devanco Foods ..................................Page 14 ..........847-228-7070

Sarfatty Associates ....................................................847-920-1100 All Internet Now..........................................................312-335-9495 INTERNET ADVERTISING Food Industry News ...................................................847-699-3300

Devanco Foods ..................................Page 14 ..........847-228-7070 Serrelli’s Foods ..................................Page 13 ........ 877-385-BEEF

NAME-PLATES & TAGS Classic Design Awards ..............................................847-470-0855

OFFICE SUPPLIES

Quill.com ............................................Page 04 ..........847-876-4115

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

OIL & SHORTENING

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

OIL FILTRATION DEVICES

Devanco Foods ..................................Page 14 ..........847-228-7070

OILS & FATS-COOKING

ITALIAN FOOD SPECIALTIES ITALIAN SAUSAGE

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

JANITOR-SUPPLIES

Ramar Supply Co...............................Page 14 ..........708-233-0808

JAPANESE-FOOD PRODUCTS

Columbus Vegetable Oils...................Page 05 ..........773-265-6500 Vito AG .......................................................................847-859-0398 Columbus Vegetable Oils...................Page 05 ..........773-265-6500

OILS & VINEGAR

Pastorelli Foods .................................Page 13 ...... 800-SOS-AUCY

OILS-COOKING/BULK

Kikkoman Sales USA .................................................630-954-1244

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

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

OLIVE OILS

JUICERS-FRUIT & VEGETABLES

KITCHEN-EXHAUST SYSTEMS/CLEANING

Enviromatic Corp of America .............Page 30 ..........847-729-8000 Averus ........................................................................800-393-8287

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

ORGANIC FOODS

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

Pastorelli Foods .................................Page 13 ...... 800-SOS-AUCY

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

OUTDOOR FURNITURE

KNIFE-SHARPENING SERVICE

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

LAMB-WHOLESALE

Allen Brothers Meats..................................................773-890-5100

LANDSCAPING

CLM Midwest .....................................Page 29 ..........708-456-7777

LAW FIRMS

Dregerlaw...................................................................312-322-0955

LINEN SUPPLY & RENTAL SERVICE

Cosmopolitan Textile ..................................................773-254-6100 De Normandie Linen ..................................................773-731-8010 Mickey’s Linen ...........................................................773-545-7211

Biondillo/Today’s Temptations ....................................773-921-8282 John Manson & Associates........................................773-278-8280

OVEN REPAIR & MAINTENANCE

Mackay Heating & Mechanical...........Page 26 ..........847-381-0448

OVENS-SALES & SERVICE

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

PACKAGING

Sunshine Supply Company................Page 21 ..........773-927-2828

PAINTING & HANDYMAN SERVICES

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

PANCAKE-BATTER & MIX

Tec Foods Inc.....................................Page 16 ..........773-638-5310

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

PAPER-PRODUCTS

Northern Illinois Insurance .........................................815-226-9353

PARTY-FAVORS & SUPPLIES

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

PASTA-FRESH AND FROZEN

Keyth Security Technologies ......................................847-433-0000

PASTA-GLUTEN FREE

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

PASTRIES-WHOLESALE

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

PATIO HEATERS

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

PATTY MACHINES/FOOD FORMERS

Buedel Fine Meats & Provisions ........Page 08 ..........708-496-3500

PAYROLL SERVICE

LIQUOR LIABILITY/AUTO/UMBRELLA LIQUOR-WHOLESALE LOCKSMITH & SAFES

LOGISTICS COMPANIES

MEAT PROCESSING EQUIP SALES & SERVICE MEAT-SMOKED

MEAT-WHOLESALE

Devanco Foods ..................................Page 14 ..........847-228-7070 Allen Brothers Meats..................................................773-890-5100 Anichini Brothers ........................................................312-644-8004 Kingdom Farms..........................................................312-226-4456

Ramar Supply Co...............................Page 14 ..........708-233-0808 Ramar Supply Co...............................Page 14 ..........708-233-0808 Pastafresh Home Made Pasta ...................................773-745-5888 Leo’s Gluten-Free ......................................................847-233-9211 Gerhard’s European Desserts ...........Page 22 ..........847-234-0023 TNG Industries ...........................................................708-449-1100 Berkel Midwest...........................................................800-921-9151 Payville Usa The Hero’s of Payroll.....Page 24 ..........630-366-2600 BenefitMall .................................................................630-320-1417

PEANUTS

Mellos Snacks ....................................Page 19 ..........773-772-8911

R Whittingham & Son Meats ......................................708-371-1650

PEST CONTROL/PEST ELIMINATION

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

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

MEDICAL SUPPLIES

MENUS-CUSTOM PRINTED

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

MILK

Instantwhip Chicago...........................Page 26 ..........800-933-2500

MURALS-INTERIOR CUSTOM

MEK Design ...............................................................847-858-1540

MYSTERY SHOPPING/HOSPITALITY SECURITY

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

Mc Cloud Services .....................................................800-332-7805 PHONE & VOIP SERVICES

All Internet Now..........................................................312-335-9495

PHONE SYSTEMS

Keyth Security Technologies ......................................847-433-0000

PICKLES

SuckerPunch Gourmet.......................Page 10 ..........312-560-2215

PICKLES & RELISH

Vienna Beef .......................................Page 09 ..........773-278-7800

Kronos Foods.............................................................800-621-0099

INVENTORY CONTROL

NACHO-EQUIPMENT & SUPPLIES

PIZZA OVEN RENTAL

Olympia Foods ...........................................................773-735-2250

Sculpture Hospitality ..................................................773-454-1300

Gold Medal Products .................................................800-767-5352

Chicago’s Own Mobile Pizza Co ................................708-305-0236

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PIZZA SUPPLY DISTRIBUTORS

Ramar Supply Co...............................Page 14 ..........708-233-0808

SHORTENING

Neil Jones Food Company.........................................800-543-4356

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

Zepole Restaurant Supply .................Page 12 ..........630-783-1239

PLAQUES

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

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

TRADE PUBLICATIONS

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

RESTAURANT EQUIPMENT REPAIR SERVICE

PLUMBING SERVICES Drip Drop Plumbing....................................................630-412-1179 PLUMBING SUPPLIES Faucet Shoppe The ...........................Page 26 ..........773-478-3890 POINT OF SALE SUPPLIES Western Business Systems ...............Page 09 ..........773-878-7200 Schmaus Cash Register & POS ................................847-675-6066 POINT OF SALE SYSTEMS Resource Point of Sale ......................Page 22 ..........773-252-5500 Western Business Systems ...............Page 09 ..........773-878-7200 Alpha POS Services ..................................................630-690-2870 Merchants Solutions ..................................................708-449-6650 Retail Control Solutions .............................................630-521-9900 Schmaus Cash Register & POS ................................847-675-6066 TEEPOS Torres Electronic Equip ..............................773-862-9181 POLISH SAUSAGE Harczak Sausage.......................................................773-631-8400 POPCORN Mellos Snacks ....................................Page 19 ..........773-772-8911 POPCORN-EQUIPMENT & SUPPLIES Gold Medal Products .................................................800-767-5352 POULTRY Kingdom Farms..........................................................312-226-4456 PRESSURE WASHING Mahoney Environmental ............................................800-892-9392 Olympia Maintenance ................................................708-344-0344 PRINTING-CUSTOM ITEMS Accurate Printing........................................................708-824-0058 PRIVATE LABEL FOOD MANUFACTURERS T F Processors...................................Page 07 ..........847-709-2600 PRODUCE DISTRIBUTORS Premier Produce ........................................................847-678-0780 PRODUCE-WHOLESALE Market Produce..........................................................312-666-3106 Whitney Produce........................................................773-299-1340 PUBLISHING Food Industry News ...................................................847-699-3300 RE-UPHOLSTERY Chicago Booth ...................................Page 11 ..........773-378-8400 REFRIGERATED TRAILER RENTAL/LEASING Black Star Kitchens & Commissaries.........................847-350-9774 REFRIGERATION EQUIP SERVICE & REPAIR Lee’s Foodservice Parts & Repair .....Page 02 ..........800-728-1102 Mackay Heating & Mechanical...........Page 26 ..........847-381-0448 Accu-Tech ..................................................................847-658-8440 CSI - Coker Service Inc .............................................888-908-5600 Mechanical 24 ............................................................847-987-9738 REFRIGERATION-EQUIP/COMMERCIAL Custom Cooler & Freezer ..................Page 08 ..........630-879-3131 RENDERER-RECYCLING Mahoney Environmental ............................................800-892-9392 RESTAURANT EQUIPMENT FSI/Foodservice Solutions .........................................847-719-6088 Losurdo Inc ................................................................630-833-2828 RESTAURANT EQUIPMENT & SUPPLIES

Lee’s Foodservice Parts & Repair .....Page 02 ..........800-728-1102 Mackay Heating & Mechanical...........Page 26 ..........847-381-0448 Accu-Tech ..................................................................847-658-8440 Berkel Midwest...........................................................800-921-9151

SIGNAGE-INDOOR & OUTDOOR American Graphics ............................Page 16 ..........888-774-6270 SIGNS Classic Design Awards ..............................................847-470-0855 SILVERWARE & DINNERWARE John Manson & Associates........................................773-278-8280

Food Industry News ...................................................847-699-3300 TRUCK GRAPHICS American Graphics ............................Page 16 ..........888-774-6270 TRUCK-REFRIGERATED DCI Central ........................................Page 21 ..........800-468-7478 TRUCK-SALES & SERVICE

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

SLICERS-SALES & SERVICE

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

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

Hobart Corporation ....................................................847-631-0070

Mercedes Benz of Chicago........................................312-628-4101

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

Major Appliance Service ............................................708-447-4100

SNOW-PLOWING

TRUCK-SALES NEW & USED

Mechanical 24 ............................................................847-987-9738

CLM Midwest .....................................Page 29 ..........708-456-7777

RESTAURANT EQUIPMENT-NEW & USED

SOAPS & DETERGENTS

Bob King Auctions..............................Page 40 ..........847-458-0500

Lee’s Chemical Solutions...................Page 02 ..........844-550-5337

March Quality Used & New Equip......Page 07 ..........800-210-5895

SOCIAL MEDIA SERVICES

RESTAURANT REAL ESTATE SALES

Stick Out Social..................................Page 17 ..........312-655-9999

DCI Central ........................................Page 21 ..........800-468-7478

D & S Truck Center ............................Page 17 ..........708-352-5551 Larry Roesch Ram Promaster ...........Page 47 ..........630-834-8000 M & K Truck Centers ..........................Page 28 ..........708-638-5827 TV SALES, SERVICE & INSTALLATION BKS Enterprises......................................................... 847-352-1118 Prime Time Sports .....................................................847-637-3500

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

SOFT DRINKS

Kudan Group Inc ........................................................312-575-0480

UNIFORMS-ALL TYPES

PepsiAmericas ...........................................................773-893-2319

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

SOFT SERVE-ICE CREAM/EQUIP & SUPPLIES

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

Pontarelli & Company ................................................847-778-3571

Kool Technologies ..............................Page 30 ..........630-483-2256

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

Taylor Freezers and Equipment .................................800-942-0777 SOFTWARE-MEAT/SEAFOOD PRODUCTION

Zee’s Apparel .............................................................773-699-1300 UPHOLSTERERS Vinyl Pro Company ....................................................708-505-2001 UPHOLSTERY CLEANING

Losurdo Inc ................................................................630-833-2828

TopshelfDS.................................................................770-883-7441

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

SOFTWARE-WHOLESALE DISTRIBUTION

VALET PARKING SERVICES

TopshelfDS.................................................................770-883-7441

Start Parking Company ..............................................312-595-5790

RESTAURANTS La Scarola Restaurant ...............................................312-243-1740

SOUP BASES

Pita Inn Restaurants ..................................................847-677-0211

Soupbase.com ...................................Page 19 ..........216-381-9916

SALAD-DRESSINGS & OILS

SOUPS

Sexton Complete Care.......................Page 19 ..........847-827-1188

VEAL Allen Brothers Meats..................................................773-890-5100 VEGAN & VEGETARIAN FOOD PRODUCTS

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

Vienna Beef .......................................Page 09 ..........773-278-7800

Tec Foods Inc.....................................Page 16 ..........773-638-5310

SPA

VENTILATING-SYTEMS CLEANING

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

Enviromatic Corp of America .............Page 30 ..........847-729-8000

SANITATION TRAINING Illinois Restaurant Association ...........Page 03 ..........312-787-4000 SATELLITE TV SYSTEMS Prime Time Sports .....................................................847-637-3500 SAUSAGE

SPICE BLENDS Famar Flavors ....................................Page 17 ..........708-926-2951 STAINLESS STEEL EQUIPMENT & REPAIR C & R Restaurant Service ..................Page 15 ..........312-850-1818

Long Grove Specialty Foods......................................847-574-7865

Averus ........................................................................800-393-8287 Olympia Maintenance ................................................708-344-0344 VERTICAL BROILERS XL Manufacturing .......................................................773-271-8900

Vienna Beef .......................................Page 09 ..........773-278-7800

STEAKS-PORTION CONTROLLED

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

Allen Brothers Meats..................................................773-890-5100

Crawford Sausage .....................................................773-277-3095

STEAM CLEANING

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

WALK IN COOLER, MOBILE, RENTAL/LEASING

Mahoney Environmental ............................................800-892-9392

Black Star Kitchens & Commissaries.........................847-350-9774

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

WALK-IN COOLER REPAIR & MAINTENANCE

SBA LOANS Ridgestone Bank................................Page 13 ..........847-805-9520 SCALE SYSTEMS TEEPOS Torres Electronic Equip ..............................773-862-9181 SCALES

SUPERMARKET & DELI EQUIPMENT Leach Food Equipment Dist...............Page 31 ..........815-712-7707 SUPERMARKET INTERIORS

VIDEO SURVEILLANCE SYSTEMS Keyth Security Technologies ......................................847-433-0000

Mackay Heating & Mechanical...........Page 26 ..........847-381-0448 WALK-IN COOLERS AND FREEZERS Custom Cooler & Freezer ..................Page 08 ..........630-879-3131

MEK Design ...............................................................847-858-1540

WAREWASHING PROGRAMS

SUPERMARKET- EQUIPMENT/ NEW & USED

SEATING

Lee’s Chemical Solutions...................Page 02 ..........844-550-5337

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

WATER JETTING

Clear Chair Store .......................................................773-253-4883

SURVEILLANCE-SYSTEMS

Drip Drop Plumbing....................................................630-412-1179

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

TEEPOS Torres Electronic Equip ..............................773-862-9181

SEATING REPAIRS

WEBSITE DESIGN

T-SHIRTS-CUSTOM PRINTED

Americaneagle.com ...........................Page 39 ..........847-699-0300

Express Seating .................................Page 23 ..........630-985-7797

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

SECURITY CAMERA SYSTEMS

WELDING & FABRICATING

TABLES-ALL TYPES

KOP Ind. Welding & Fabrication ........Page 31 ..........630-930-9516 WHIPPED CREAM

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

Keyth Security Technologies ......................................847-433-0000

Chicago Booth ...................................Page 11 ..........773-378-8400

SECURITY PROFESSIONALS

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

Instantwhip Chicago...........................Page 26 ..........800-933-2500

Extrity LLC .........................................Page 23 ..........773-501-3203

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

SECURITY SYSTEMS

WILD GAME

TAMALES

Allen Brothers Meats..................................................773-890-5100

Keyth Security Technologies ......................................847-433-0000

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

SEWER(MAINT)-RODDING & JETTING

WOOD FLOOR CLEANING & INSTALLATION

TEA-ORGANIC WHITE

Sexton Complete Care.......................Page 19 ..........847-827-1188

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

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

SHEET METAL FABRICATION

WORKERS COMP INSURANCE

TOFU PRODUCTS-ALL TYPES

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

C & R Restaurant Service ..................Page 15 ..........312-850-1818

Phoenix Tofu ..............................................................773-784-2503

Northern Illinois Insurance .........................................815-226-9353

Olympic Store Fixtures.......................Page 26 ..........773-585-3755

SHIPPING SERVICES

TOMATO PRODUCTS

YOGURT & SOFT SERVE EQUIPMENT

Quill.com ............................................Page 04 ..........847-876-4115

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

Pastorelli Foods .................................Page 13 ...... 800-SOS-AUCY

Kool Technologies ..............................Page 30 ..........630-483-2256

C & R Restaurant Service ..................Page 15 ..........312-850-1818 Custom Cooler & Freezer ..................Page 08 ..........630-879-3131 Gatorchef.com ...................................Page 25 ....... 888-94G-ATOR

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www.foodindustrynews.com

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

NEW LISTINGS Albany Park - 4639-41 N. Kedzie Ave. - Semiramis

312.575.0480 www.kudangroup.com

Profitable, popular restaurant located near the Kedzie Brown Line. Many accolades, including a Michelin Bib Gourmands. Separate counter and lounge for takeout customers.

Size: ~1,800 to 2,000 SF Rental Rate: $3,300/Mo. (Gross) Price: $175K (Buss.) Agent: Brian

Gold Coast - Confidential Code #1035

Rarely available, newly built-out restaurant nera the Magnificent Mile. Opportunity to expand to lower level. Features a sidewalk cafe for al fresco dining. Contact agent for full details.

Size: ~2,500 SF Rental Rate: TBD Price: $249K (Business) Agent: Juan Carlos

Lake Barrington - 28682 W. Northwest Hwy. - Horseshoe Bar & Grill

Recently remodeled restaurant/bar with large outdoor patio. Features several televisions, marble bar, jukebox and a pool table. Adjacent land provides room for growth or expansion.

Size: ~2,920 SF Rental Rate: $2,987/Mo. (NNN) Price: $189K (Business) Agent: Brian

Lakeview - 3605 N. Ashland Ave. - Pizzaco’s Italian Eatery

New York style pizzeria. Good size kitchen with an 8-foot hood. Cozy dining area makes it ideal for delivery, carry-out or dine-in. Great opportunity for re-concept and/or expansion!

Size: ~800 SF Rental Rate: $2,400/Mo. (Gross) Price: $77,500 (Business) Agent: Scott

Lakeview - 3313 N. Clark St. - Bites Asian Tapas

Newly remodeled bar/restaurant in Wrigleyville with rear outdoor patio! Open floor plan with large full basement (2,200 SF) and prep kitchen. Ideal location near Wrigley Field.

Size: ~2,200 SF Rental Rate: $5,150/Mo. (Net) Price: $249,500 (Business) Agent: Scott

Rogers Park - 1244 W. Devon / 1301 W. Devon / 6359 N. Wayne

Three new retail/restaurant spaces available in new construction luxury apartment buildings located within blocks of Loyola Univ. campus. Expected Delivery Date of October 2015.

Size: ~5441 SF (Divisible) / 3,300 SF / 3,300 SF Rental Rate: $20/SF (Net) Agent: Scott

Ukrainian Village - Confidential Code #1036 Profitable restaurant available with expansive private outdoor patio. Multiple opportunities for growth & expansion. All showings must be accompanied by listing agent. ~1,100 SF (Patio) Size: ~2,100 SF Rental Rate: $8,600/Mo. (Gross) Price: $250K (Buss.) Agent: Juan Carlos

FEATURED LISTINGS Lakeview - 3037 N. Clark St. - Sandwich Me In Sandwich Me In is a quick-service sandwich shop located on a busy street. New exhaust

Re Pr duc ice ed !

system and ample street parking. Great value in the Lakeview/Wrigleyville area.

Size: ~1,367 SF Rental Rate: $3,609.91/Mo. (NNN) Price: $50K (Bus.) Agent: Adam

Loop, West - 130 S. Green St. - Karyn’s on Green

Highly acclaimed restaurant & bar with an open floor plan, patio seating, large kitchen and a mezannine. Upstairs level is an additional 750 SF with a second full bar, storage and office.

Size: ~3,737 SF Current Base Rent: $9,853.82 Price: $249,500 (Bus.) Agent: Scott

Lincoln Park - 2235 Lincoln Ave. - Commercial/Retail Storefront

Existing Type II hood and walk-in cooler. Located next to Oz Park and Lincoln Park high school. Includes fully ADA-compliant bathrooms and assorted restaurant equipment.

Size: ~1,250 SF (Retail) 650 SF (Lower Level) Rental Rate: $3,300/Mo. (Gross) Agent: Jarrett

Printer’s Row - Confidential #659 Established restaurant with outdoor patio and tavern license. Occupancy of 240+. Several special event rooms. Strong foot traffic and demographics. Divisible to 2,400 SF. Size: ~4,800 SF Rental Rate: $30/SF Net Price: $274,900 (Business) Agent: Jarrett

West Town - 1952 W. Chicago Ave. - Restaurant/Bar Structure for Lease Two floor space with existing architectural drawings, floor plans and permits. Stubbed for plumbing and electrical use. Landlord will contribute to structural-capital improvements.

Size: ~6,000 SF (Two Floors) Rental Rate: $20/SF (Modified Gross) Agent: Jarrett Kudan Group, Inc. 156 N. Jefferson St., Ste. 101 Chicago, IL 60661

MEMBER: CRBA

march 41-48.indd 44

Food Industry News® March 2015

PONTARELLI ASSOCIATES Real Estate Services Restaurant Brokerage Division

Vince Ferraro HOT DOG!

Just listed. One of the most popular hot dog stands in Chicago!

Pristine condition. Outstanding build-out and equipment package. Compact—quality built for speed. Short hours.

Good lease. EZ op. Name established for over ten years.

Lakeview area! Highly confidential. Business, FF&E @ $125K

LOOK: $250K w/ REAL ESTATE!

Freestanding. Brick. Signalized corner. Signage.

Great kitchen. Basement. Seats 136. Parks 56.

7am - 3pm! Profitable! Est. 30 years! Liquor license available.

Illness forces sale! Drastic price reduction.

REAL ESTATE, BIZ, FF&E @ $250K!!

FAMILY DINER

Just listed! Affluent NW Chicago. Corner. Stoplight. Parking.

Established 40 years. New remodel. Pristine. Seats 88.

Great lease w/ 3 renewal options for a long term.

BIZ, FF&E @ $185K

PUB

Famous Forest Park pub.

Freestanding building with parking. Named in “100 BEST BARS” by Chicago Magazine.

Fully equipped kitchen. Antique bar. Dining room.

Patio. Capacity = 130. Liquor license = 2am/3am.

Lease w/ renewal options. Owner retiring...

Need enthusiastic new operators!!

NEW PRICE! BIZ, FF&E @ $115K Total package w/ RE @ $595K

CREPERIE

This specialty café has been established for over 4 years and enjoys an excellent reputation. Located on the main street of an affluent northwest suburb, it’s a local favorite after church and the show...not to mention it’s varied selections at lunch and dinner!

Low labor, true “turn-key” business @ $59K...OBO!

SITE

Former “Cugino’s”, 1881 E. Oakton, Des Plaines.

Seated 120. Parks 36. No FF&E. Paved lot, 13,200 sf. Well maintained building, 2,600 sf.

Liquor license available. Fantastic location at Oakton & River!

REAL ESTATE @ $695K

CAFÉ

Currently serving Indian cuisine, this beautiful café style restaurant is located in a newer strip mall with plenty of parking.

Seats 50+. Buffet lunch with full-service lot dinner!

Liquor license! Basically an asset sale. Design and kitchen will suit most concepts. Breakfast and lunch would work here!

Priced below build-out: $59K...Offers!!

NORTH SHORE

Established over 25 years, this Bistro is the recipient of numerous awards, top ratings and rave reviews. The intimate dining room seats 50 plus 30 seats on the comfortable patio.

The kitchen is a chef’s delight: fully fixtured yet compact.

Health Dept. rates 100! Verifiable, profitable finances.

Patrons include many famous Chicagoland “names” and celebrities. Venue is perfect for aspiring Chef/GM! Business, FF&E @ $249K

HIGHWOOD

A north shore icon since 1947! This tavern is ideally located in the downtown area of this suburb – which is well-known for its restaurants and nightlife! Holding a “Liquor License Class 1”, the hours are Sun – Wed, 9am – 1am and Thu, Fri and Sat, 9am – 3am! Darts, pool table, videos, TVs. Capacity is 100+.

Lease terms are excellent! Owners ready to retire...

Need enthusiastic operators! Biz, FF&E @ $125K

TURN KEY

Just listed! Fully equipped facility with outstanding build-out.

Dining room, bar and banquet room. Seats 120 plus 20 on patio.

POS system. Digital sign. Liquor license. Great lease.

Option to buy? Key @ $125K or w/ REAL ESTATE (including additional retail rental unit) @ $625K!!

FAST FOOD

Stoplight corner in near West suburb. Established 15 years.

Seats 90. Parks 15. Patio. Solid lease. Spotless.

BIZ, FF&E @ $150K

MORE LISTINGS AVAILABLE–CALL! SELLING? ALWAYS CONFIDENTIAL!

VinceF@realtychicago.com

CALL 847/778-3571 MEMBER: CRBA

2/11/15 11:09 AM

CHICAGOLAND’S BEST LOCATIONS FOR SALE 24 HOUR VOICEMAIL

Email—nick.dibrizzi@cbexchange.com

Only From

BENSENVILLE ON IRVING PARK ROAD National Tenant Location Corner, turn key free standing fast food rest. with drive-thru. Presently operating as Brown’s Chicken & Pasta. Site was approved for a Popeye’s Chicken. 2,100 SF bldg., seats 40 on 97.47x150, 14,620 SF lot. For Sale: $450,000. Real Estate taxes: $6.29 per SF JOLIET - WILL COUNTY 2301 W. Jefferson, U.S. Route 52, Hard corner stoplight intersection. National Tenant Location.

Free standing 2,700 SF restaurant with drive thru on 22,500 SF lot. PRICE REDUCTION/ FOR SALE $734,330 FOR LEASE $17,77 PSF NNN. CHICAGO - TAYLOR STREET Come & join famous Taylor Street corridor Home of the original Rosebud, Tuscany, Al’s Beef, Pompei Baker, Bacci, Ferrara Bakery.

Turn key, one-story restaurant, 2,365 SF, seats 50. Lot 3,540, parks 4. Turn-key, fully equipped restaurant. Everything new and shiny, must see to appreciate. For sale - Real Estate, Fixtures & Equipment $359,000

Class A elegant, newer free standing restaurant-bar 7,959 SF bldg on 1.4 acre. It has a restaurant dining area, large u-shaped bar, banquet room, 2 high end kitchen lines, an outdoor bar and covered patio area.

Seating capacity is 326 inside and 170 in the patio area. Ready for any dining-bar concept. Asking price for Real Estate, Fixtures & Equipment: $2,595,000.

NEW - HINSDALE - DUPAGE COUNTY 736 York Road Free standing 3,159 SF retail brick building on 14,068 SF lot with access to York Road and Ogden Avenue. Available For Sale

NEW - COOK CO. NW SUBURBS Pizzeria-Ristorante & More Includes Real Estate & Business. Est. since 1964.

Real $$$$ maker, 4 year Federal Income Tax returns avail. Owner retiring. For R.E. & Business $899,000. It’s also a great development opp. for a national tenant. Highly confidential, must sign confidentiality agreement and have proof of funds.

SOUTHWEST SUBURBS-ORLAND PARK Class A elegant, free standing 8,000 SF rest-bar-banquet turn-key plus outdoor patio Seats 280 plus 100 outdoor patio Parking for 300+/-. Ready for any fine dining bar concept. For Lease, Triple Net NNN $25 per sq ft; Real Estate taxes $7.75 per sq ft.

WILL COUNTY Major Intersection Free standing fast food restaurant with drive-thru on outlot of major shopping center. Building size: 1,824 SF, seats 30 plus 20 outdoor patio; Lot size: 17,500 SF; parks 15.

Available For Sale.

CHICAGO NORTH - BELMONT & PULASKI Free standing turn-key fully equipped 2,300 SF restaurant. Seats 60/parks 10.

For Lease; $2,200 per month triple net lease R.E. Taxes $1,000 per month.

OAK BROOK- DUPAGE COUNTY Free standing turn key 9,000+/- restaurantbar-banquet on 1.2 acres For Sale/For Lease. Highly confidentialqualified operators only!

MONTCLARE - BELMONT & HARLEM

Bar with 2 am tavern license Lot size: 128’x25’ or 3,300 SF Building: 1,800 SF; seats 50 Established for 40 years Real $$$ Maker For Real Estate & Business: $349,500 NEW - SOUTHWEST SUBURBS TINLEY PARK Turn key 1,500 SF 50’s diner style, brand new Turn key, fully equipped restaurant Can be used as a breakfast/lunch concept or any fast food concept.

LISLE - DUPAGE COUNTY 1650 Maple Avenue Free standing 3,834 SF retail building on 39,688 SF lot.

Available For Sale NORTHWEST SUBURBS Milwaukee Avenue Restaurant Row Free standing turn-key 3,000 SF rest-bar Hot location!

Selling business $149,000 Motivated Seller-Great Lease Western Suburbs-Riverside On Harlem Avenue Corner turn-key restaurant Seats 150 – parks 30 Selling Real Estate, Fixtures & Equipment

MEMBER: CRBA

SOUTHWEST SUBURBS ON LINCOLN HWY

Nick Di Brizzi 888-317-7721

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

Contact Tom Traina tom@eatz-associates.com 1-847-651-3834 www.eatz-associates.com www.eatz-resales.com Gourmet Burger and Hot Dog Place – Near Skokie • Opened May 2014 • Rent $1,200 • Asking $39,500 Owner Financing Philly Steak Franchise – Mall location • Net Sales $410k • Rent $6,300 • Asking $210k Sandwich and Smoothie Franchise – Far NW Sub • Sales $466k • Rent $3,900 • Asking $240k Restaurant & Bar – Fully equipped – South Sub • 8,500 SQFT • Seats 380 • Key $ $100k • Rent $16NNN Pizzeria – Schaumburg (Currently Closed) • Fully equipped • Rent $2,350/mth Pizza – Elmwood Park area • 2103 Sales $535k • Rent $2,700 • Asking $149k

3 Unit Red Mango franchise – Far West Suburb • 2013 combined Sales $847k • Asking $299K Hotdog, Beef & Pizza – Far NW Sub • Rent $1,400 • Sales $700/Day • Asking $89k Mexican Fast Casual Franchise - NW Sub • 2014 sales $700k • Rent $8,200 • Asking $159k Philly Steak quick Serve - North Sub • Rent $3,731 • Sales $160k • Asking $79k Tavern and Grill – Lincoln Square – • $89k – Owner Financing Beef/Burgers/Bar – • Far SW Subs - $125k possible owner financing Franchise Resales • Subways • Cold Stone Creameries • Red Mango • Papa Johns • Moe’s SW Grill • Charley’s Grilled Subs

REALPOUL REALTY “Commerce With Morality™”

2731 W. Touhy Ave. Chicago, Illinois 60645

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

Peter J. Poulopoulos, MBA Managing Real Estate Broker Licensed in: Illinois, Indiana, Wisconsin

GREAT BUSINESS OPPORTUNITIES, ETC. BREAKFAST - LUNCH • Breakfast Lunch only Free Standing - Property Available as Well $150,000 • Breakfast Lunch only Free Standing - Property Available as Well $350,000 • Breakfast Lunch only Free Standing - Good Looking and Profitable $795,000 DEVELOPMENT SITE • 4,050, 25,000 or 37,500 sq. ft. - Busy Main Street - Opportunity $175-790K FAST FOOD • New Fixtures and Equipment - Small but Great! $69,000 • Free Standing - Corner - Excellent Traffic Pattern - Since 1964 $130,000 • With Property - Free Standing - 34 Years With Same Owners! $290,000 PIZZA & Grill with Property and Long Established only $275,000 RESTAURANTS $170,000 • Low Rent - Same Owner for 40 Years - A Great Deal • Free Standing Corner - Partnership Challenges $345,000 • Free Standing Corner - 1 Owner for 30 years $590,000 • With 6-Apartments! - A Fantastic Deal - Super Opportunity $650,000 • Property also available - Bar - Dinner Only $345,000 • With Property - Bar - Profitable - Unbelievable Opportunity $1,625,000 RESTAURANT GREEK Greek Town - 3-Story with Land - A Great Deal! $5,750,000 RESTAURANT ITALIAN With Property - Bar - Profitable - Well Known $995,000 RESTAURANT MEXICAN Operational - Newer Equipment Owned By Landlord $1 SPORTS BARS • With Property - Plus Rental - Owner Retiring After 29 Years $329,000 • With Property - 1.3 Acres - 18,000 Sq. Ft. Strip Mall $995,000 • With Property -1.5 Acres, An Unbelievable Deal! $1,800,000 • Restaurant , Pizza - With 3.5 Acres Property $2,250,000 Moreover, call us at (773) 743-2100 for: 1) Property Management, 2) FREE Market Evaluation of your business, 3) FREE FARMERSTM insurance quote

MEMBER: CRBA

march 41-48.indd 45

2/11/15 11:09 AM

BUSINESS OPPORTUNITIES SPORTS BARS & PUBS

• Famous - 40 yrs. est. - restaurant chain.

Looking to expand business for potential operators. Multiple locations available. High volume. Prices w/ property & business starting at $869K to $1.589K. Very confidential! Call for details.

SOUTH OF THE BORDER

• Established 50 years. Mexican restaurant. Local chain. Approximately 5,900 sq. ft. Seats up to 300 w/ banquet hall.

Business only $199,990 w/ favorable lease. Property available. Call for details.

REST/BAR/BANQUETS

• Western burbs. High volume. 6-days a week operation. 7,000 + sq. ft. with very favorable lease. Sales exceed $2.5M firm. Asking $699K. Business only. Confidential! Call for details.

JUST LISTED

• Sports bar, free standing bldg, 7,000 sq. ft. plus, located on 2 acres. Great volume. Wellestablished. Business only. Asking Upper 3Ks. Property available.

PANCAKE HOUSES AVAILABLE

Food Industry News® March 2015

Page 46

TURN KEY FOOD TRUCK BUSINESS FOR SALE 24’ Chevy Step Van completely rebuilt and fully equipped to cook on board. Many features and extras. Call for equipment information, photos, and price.

Truck available for viewing with an appointment.

817-313-2507

TURN KEY REST/BAR NW CHICAGO 30 YRS IN BUS. PRK LOT 2,500 SQ FT BLDG 9500 SQ FT PROP. BUS/FFE/CORP/LIC/LEASE FOR SALE 249K BUS W PROP FOR SALE 799K OWNER FIN POSS

773-848-1078

FIXED BOWL SPIRAL MIXER 110 LB CAPACITY LOISELET/GROUPE BONGARD

• Just listed - 4,000 sq. ft. pancake house, high sales, seating for 140, parking for 50, newly remodeled!

Asking upper $300’s. Call for details!

• Chicago location. 3,000 sq. ft.

Seats 120. Long term, favorable lease.

Asking $99,000 OBO.

NEW! $8,700 OBO CALL TED

847-942-7675

ITALIAN BISTRO

or thecook@icloud.com

RESTAURANT W/ BANQUETS

FOOD INDUSTRY NEWS

• Free standing approx 4,500 sq ft. w/ dining, storage, etc. Newly remodeled.

A community favorite. Sales exceed $1M plus. Asking mid $3Ks. Favorable lease.

Business only.

• Located in Western burbs. Est. 30 yrs.

6,000 sq. ft. Offered w/ or without property. Seating for approx. 250+ w/ banquet room. Possible seller financing. For sale or lease option.

ASIAN FLARE

Est. over 14 yrs. Seats over 350 w/ banquet room. Facility 11,000 + sq. ft. on 2.2 acres.

High volume sales. Very confidential.

Call for details.

AUTO PILOT

• Newly remodeled. Free standing.

4,000 sq. ft. Restaurant & multiple bars with 4am liquor license. Parks 50 plus. Favorable lease with option to buy property. Absentee owner.

Suburban locale. Asking $249,900 OBO.

Thinking of Buying or Selling?

Call John Moauro!

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

2” x 2” ...................... $50 4” x 2” ...................... $100 6” x 2” ...................... $150 4” x 4” ...................... $200 4” x 5” ...................... $250 4” x 6” ...................... $297 4” x 8” ...................... $397

Ambassador

4” x 10” .................... $497

Broker/Appraiser Always Confidential

10” x 6” .................... $662

9999 West 143rd Street Orland Park, IL 60462

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

march 41-48.indd 46

FULL PAGE ................ call CALL PAULA: 847-699-3300 MAJOR CREDIT CARDS ACCEPTED!

For Sale in

SUNNY SOUTHWEST FLORIDA !!!

PIZZERIA / ITALIAN RESTAURANT $1M + Gross * 270K Cash Flow * Clean Books Seats 184 * Full Liquor Bar * 6 Day Operation Est. 28 Years * SBA Lender Pre-Qualified

Call for Details:

R. TROY WOLFE AMERICAN BUSINESS BROKERS FT MYERS, FL 1-877-425-0677 www.abbrokers.com

OPPORTUNITY!

THIS IS THE OLDEST OF THE ORIGINAL *NICKEYS*.

50 YEARS IN BUSINESS. FREE STANDING BUILDING PLUS REAR STORAGE BUILDING IN A 50x125 LOT WITH PARK7509 W. 63rd Street, Summit IL. ING!!

COMPLETELY REDONE EXCEPT THE WALLS IN 2013, OVER $200,000 SPENT. 16 FT. HOOD FRONT @ 10 FT. HOOD IN BACK!! MORE PROPERTY AVAILABLE FOR DEVELOPMENT!! YOUR RETIREMENT IS HERE!!

ASKING $399.000. HURRY WITH AN OFFER!!

GOLDEN CENTER REALTY INC. THANOS (TOM) MAKRIS cell# 708-296-5500

Swanson’s Beverly Ritz Catering and Deli have been servicing the Beverly neighborhood since 1959.

Business occupies main level, which includes full kitchen, walk-in coolers, display cases, service stations and seating for 22 plus basement storage. 2nd floor features a spacious 2 bedroom apt.

Great opportunity for an experienced food service buyer to step into a thriving well-known and well respected business.

For additional information, contact Nancy Hotchkiss or Bill Biros at 708-237-7711

Gourmet Burger Restaurant For Sale

Take advantage of the opportunity to own one of Chicago’s Best burger restaurants in the fastest growing segment of the food industry!

Turn key, runs itself or owner operated make more $$$$$.

Profitable and a great opportunity to start a franchise. $250,000 long term lease/options in place.

Great South Loop location.

312-589-0339

COMMERCIAL/RESIDENTIAL BUILDING Tavern with Real Estate.

Corp. license with 4am and public place of amusement license.

Total of 11 units in 3 adjoining buildings.

7000 N. Clark area, Rogers Park. Property is 100x100. All brick.

Has driveway and 3 car garage. Tavern is 1,200 sq ft. $1,035,000 •••••••••••••••••••••••••••••

10,400 sq. ft. warehouse 5 parking spaces. 4131-33 N. Rockwell, Chicago Heavy duty electric.

600 amp service - 3-phase. Beautiful area / Residential 150 ft. to scenic Chicago River $1,025,000 •••••••••••••••••••••••••••••

Call Wesley at 773-671-1273

2/11/15 11:09 AM

Food Industry News® March 2015

Page 47

WHY BUY YOUR PROMASTER FROM ROESCH?

Attention Suppliers:

Mail your brochure to 50 new, qualified food businesses each month for only $1 per piece! ✽ New Owners ✽ Units Changing Hands ✽ New Chefs ✽ Units Remodeling ✽ Operations Adding Locations ✽ New Incorporations ✽ Select Liquor License Applicants

■ ✓ #1 Ram Promaster Dealer in the U.S.A.!

■ ✓ Over 100 New Ram Promasters in Stock ■ ✓ Dave Roesch #1 Ram Promaster Salesperson in the U.S.A.!

Inquire About Having your Promaster Back Door Wrapped With YOUR Information & Logo For No Charge*!

For details call Cary Miller

847-699-3300 cary@foodindustrynews.com

FOOD

INDUSTRY

FIN ad 4606 N Prospect.ai 12/10/2014 1:08:23 PM

NEWS FOUNDED 1982

DAVE ROESCH

PEORIA HEIGHTS

Front e riv Wheel Dles Hand he t Great in !

Snow

THE PROMASTER “PRO”

4606 N. Prospect

For Sale Restaurant Business & Building

C

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CM Untitled-1 1

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CMY

True turn-key opportunity to own an upscale full-service restaurant and bar. All equipment is owned-no leases to assume. High end finishes, first class kitchen. All staff and management staying on with new owner.

The building features a full second floor for private group events, parties, and lease out.

Upstairs features walk-out patio, bar and beautiful sitting areas. Rare chance to own in area’s prominent dining/shopping arena. $895,000 4/5/13 8:50 AM

For More Information Contact:

K

Justin Ferrill 309-642-1009

jferrill@cbcworldwide.com

HONIG-BELL

www.cbchonigbell.com

MEMBER: CRBA

200 W. Grand Ave.In Elmhurst

630-834-8000

www.roeschchryslerjeepdodge.com

We Now Have Diesels InStock Ready For Delivery!

+$650 value in exchange for Roesch advertising on door. ++ Based on 2013 sales.

Sales People Need Support. Support them with an ad program in

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