Food Industry News March 2020 web edition by FoodIndustryNews

FOOD INDUSTRY NEWS

38 CELEBRATING

MARCH 2020

FOOD

NDUSTRY I YEARS

Tuesday, March 24, 2020; Moretti’s Chicago, (Edison Park) Guest Speakers • Raffles Direct Vendor Contacts See Page 47

NEWS FOUNDED 1982

DON’T MISS SHMOOZEFEST, TUESDAY MARCH 24 • SEE PAGE 47

MARCH 2020

RESTAURANT SUPERSTARS

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Chicago River, RPM Seafood is designed by award-winning architecture and design firm Rockwell Group. The restaurant is set in tones of cream and wood and takes hints from Italian and French seaside towns and open-air dining to include fully-operable floor-to-ceiling windows that open onto the 2,000-square foot terrace, plus a second-floor mezzanine with two smaller private terraces. The space is nearly 11,000 square feet inside and 2,500 square feet outside in total and seats 350 and 120 guests, respectively. On the second floor mezzanine are a number of private and semi-private dining areas suited for social gatherings or corporate meetings. Continued on page 40

PHOTO CREDITS JOHN STOFFER

RPM Seafood, a seafood-focused restaurant from the RPM team of partners including R.J., Jerrod and Molly Melman of Lettuce Entertain You Enwerprises and celebrity couple Bill and Giuliana Rancic, is now open at 317 N. Clark St. on the Chicago River. This is the final phase of the multi-level waterfront project that also includes RPM Events, the private events venue that opened in September, and Pizzeria Portofino, the Italian Rivierainspired casual restaurant that opened in July. With panoramic views of the

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Food Industry News® March 2020

Grubhub’s Top Orders

Grubhub released findings from its annual “Year in Food” report. Plant-based foods are here to stay, with a majority of their top foods comprising of vegetarian- or vegan-friendly options. Cauliflower pizza claimed the top spot, rising 650% in popularity throughout 2019. n Cauliflower pizza: 650% n Spicy brussel sprouts: 622% n Portobello empanada: 601% n Black bean & sweet potato taco: 513% n Miso pork ramen: 413% n Chicken burger: 318% n Bone broth: 298% n Brown sugar milk [bubble] tea: 281% n Vegan pad thai: 280% n Impossible burger: 203%

Breakfast: bacon, egg & cheese is a staple combo across breakfast that’s risen to the #1 spot from last year. BEC (bacon, egg & cheese) biscuit: 442% more popular FOOD INDUSTRY NEWS 1440 Renaissance Drive, Park Ridge, IL 60068

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Food Industry News Issue 3, March 2020 (ISSN #1082-4626) is published monthly, $49.95 for a three-year subscription, by Foodservice Publishing, 1440 Renaissance Drive, Suite 210, Park Ridge, IL 60068-1452. Periodical postage paid at Park Ridge, IL, and additional mailing offices. POSTMASTER: Send address changes to Food Industry News, 1440 Renaissance Drive, Suite 210, Park Ridge, IL 60068-1452. ___________________________

For advertising or editorial information, call (847) 699-3300 or online: www.foodindustrynews.com This publication cannot and does not assume the responsibility for validity of claims made for the products described herein. Copyright © 2020 Foodservice Publishing Co., Inc. WE SUPPORT: Illinois Restaurant Association National Restaurant Association American Culinary Federation Club Chefs Association of America Greater Chicago Club Managers Association of America

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Mixed berry acai bowl: 209% more popular Chicken & waffles: 167% more popular Strawberry banana french toast: 155% more popular Dutch pancake: 149% more popular Vegan & vegetarian trends are still growing, with vegan orders rising 27% in popularity overall in 2019 as compared to 2018. Specifically, the Impossible Burger saw a more than 200% rise in popularity in just one year.

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AROUND CHICAGO: GENE & GEORGETTI ............. 45 CHICAGOLAND NEWS ................................... 17 CLASSIFIEDS ........................................ 37-39 DINING WITH MS. X .................................... 10 DIRECTORY .......................................... 33-35 NATIONAL NEWS ........................................ 19 NUGGETS ................................................. 18 PEOPLE SELLING THE INDUSTRY...................... 18 TRAVEL: CRYSTAL MOUNTAIN, MICHIGAN .......... 46

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Food Industry NewsÂŽ March 2020

Chesterfield Awning recently gave Food Industry News a tour of its Awning and Canopy manufacturing, fabricating and storage facility in South Holland Illinois. The company has been providing awnings and canopies for all types of food businesses for over 60 years. See their ad on page 20

The Food Service Professionals Network of Chicago (FSPN), is a diverse group of quality sales professionals which meet on a consistent basis to stay informed and ahead of the overall business climate as it relates to foodservice. The groupâ&#x20AC;&#x2122;s mission has always been to further the principles and policies of high ethical standards in sales conduct and fair trade practices resulting in a greater degree of cooperation and confidence between the vendor and buyer. The group is celebrating its 33rd year. This is from a recent event.

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Food Industry News® March 2020

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How to Retain A Doctor’s Advice

It’s not unusual to feel anxious about a medical appointment. However, a negative mood tends to make you pay poorer attention to unpleasant topics. So, if you can calm yourself then you’ll be better equipped to take in important health information. For a recent American study, nearly 1,450 subjects learned about the flu, cancer, HIV, herpes and gonorrhea. Those who did a relaxation exercise beforehand absorbed more messages. Therefore, taking some deep breaths or listening to calming music in the waiting room might be worthwhile. Otherwise, consider bringing a friend along to take notes, the lead researcher suggested. –Reader’s Digest, Canada

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A New Phase of Business at Gonnella Baking Company

Gonnella Baking Company was founded in Chicago in 1886. For over 130 years Alessandro Gonnella and his family have worked tirelessly to create a successful enterprise. Their constant goal was and remains to produce the highest quality breads and doughs while extending a superior level of service to their customers. This goal has remained their guiding light over the decades. During this time Gonnella has grown from a small storefront operation, to one of the largest locally owned and operated bakeries in the Chicago area. Gonnella is now entering a new phase of their business. The bakery currently markets baked products through frozen distribution in all 50 States of the Union and throughout Canada. Their lines of par baked and fully baked, ready to serve

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The Art of War, an ancient tome by General Sun Tzu, has been an inspiration to 2500 years of leaders and is essential reading to those who want success in competition. Although intended for war, the rules of combat work equally well in business. n The importance of leadership is in knowing how to discipline underperformers and the overly zealous. n An employee who jumps your orders will damage your authority as much as one who does nothing; both, in The Art of War would be beheaded for insubordination. n A wise leader confers with his army, divides some of the spoils of victory, and knows how to use his people –all of them– to produce further victories. n A wise leader does not ventre into battle without supplies, or keep so much that it becomes a burden. A wise leader knows to pick up victories along a path to something greater, and replenish his army’s supplies in a planned, methodical route to greater gain.

breads are considered by many to be the finest, consistent and delicious products available. Because of these accolades, the time has now come when Gonnella must focus on its future. On January 27th Gonnella announced that they are exiting the fresh route business in the greater Chicagoland market. The decision to change the product distribution model was not made lightly. Rather it was compelled by the realization that change is necessary to allow the bakery to focus on the areas of greatest future growth critical to the continued success and development of their company. Many of the Gonnella products local food service operators have enjoyed are currently available via their Baked Frozen Division and in stock at most local and national food distributors. Gonnella has a full line of ready to serve items as well as par baked breads. FIN’s contacts at Gonnella Baking Compa-

ny stressed that they wish to thank every customer for their trust and loyalty and for helping to bring them to where they are today. You may see the Gonnella Baking Company ad on

page 21 of this issue.

When Your Best Employee Has the Worst Attitude, Dig Deeper

How do you handle a top-performing staffer who’s got a problematic disposition? “Ask how the person is feeling about work. Open-ended questions such as: ‘If you could change one thing about this company, what would it be?’ or ‘If you could restructure your workday, what would it look like?’ can reveal that the person is having personal issues or a communication problem with a coworker or is concerned about the direction of the company. Whatever the response, make sure to listen. Close your computer, put your phone away, or get out of the office to have this conversation. It will make the next steps clearer.” —STEVEN GUTENTAG, cofounder, Thirty Madison

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Lettuce Entertain You & Grubhub Launch Padma’s Curry Leaf Lettuce Entertain You Enterprises (LEYE), a multi-concept restaurant group, and Grubhub (NYSE: GRUB), the nation’s leading online and mobile food-ordering and delivery marketplace, are launching the third Grubhub exclusive virtual concept in their Chicago-based partnership with Padma’s Curry Leaf. Padma’s Curry Leaf is an authentic Indian restaurant available for delivery for lunch and dinner exclusively through Grubhub, with a portion of the proceeds from every order going to Step Up Women’s Network, a charity that aims to empower girls in under-resourced communities to become confident, college-bound, career-focused, and ready to join the next generation of professional women. Padma’s Curry Leaf was inspired by retired school teacher and curry leaf farmer, Bharathi “Bonnie” Rao, who developed her family recipes after immigrating to the United States. Bonnie worked diligently to recreate her native dishes for her daughter, Padma, but found limited ingredients and spices available to her. What she couldn’t find in her local grocery store, she would grow in her backyard including cilantro, curry leaf, okra,

Subway is downsizing its corporate executive team, confirming that it was getting rid of its chief brand and innovation officer position. Bethany Appleby, Subway’s chief legal officer and Len Van Popering, left, who had held the chief brand and innovation position since June, left as part of the reorganization, the company said. Three other executives announced plans in December to leave the company, including Chief Development Officer Don Fertman and Chief Financial Officer Dave Worroll, Subway ended 2018 with 24,798 U.S. restaurants, down from 27,103 in 2014, according to the Nation’s Restaurant News Top 200 census.

cauliflower and eggplant. As time went on, more ingredients became available in stores, however, she always struggled to find fresh curry leaf. In an effort to support her hobby and give back to her local Indian community, she began selling her curry leaf to the local markets. Word spread quickly and today, Bonnie has a curry leaf business, Perryville Farms, which sells fresh, certified organic curry leaves throughout the United States. The menu features Bonnie’s family favorites including Baked Samosa and Dal Makhani. Classic Indian dishes are also a staple of the menu like Butter Chicken, Chicken Tikka Masala, and Saag Paneer, with everything under $16. Padma’s Curry Leaf is available for delivery daily from 11 AM - 9 PM exclusively on Grubhub throughout Chicago and will service downtown Chicago, Wicker Park, Bucktown, Lincoln Park and Lakeview. Visit www.padmascurryleaf.com for more details and to confirm delivery availability in your area. This year, look out for more virtual concepts from Lettuce Entertain You and Grubhub coming soon, with a plan to service additional neighborhoods in and around the Chicagoland area.

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ing service. The brand’s use of handheld devices to take orders in the dining room Eliminating bussers at Red Robin was a is “the precursor for us to begin a new sermistake, and CEO Paul Murphy is working vice model,” he said. Red Robin also plans on a new service model at 20 restaurants to roll out a new prototype in 2020. that corrects missteps of the past. The chain also plans to step up its beverHe said the 20-store beta test will begin age game, including its bar menu. Currentto roll out nationwide in the second quarly, beverages represent about 17% to 18% ter. Technology will play a role in improvof total sales. Roughly 7% of that portion comes from alcoholic beverages. Red Robin’s new CEO plans to recapture the soul of the brand by FLAVORED ICED TEAS AWARD-WINNING MICRO-ROASTER downsizing the menu, improving the quality of 630-254-3365 core items, increasing COLD BREW COFFEE ARTISAN LOOSE LEAF TEA COMMITMENT TO QUALITY & SERVICE beverage sales, taking a different approach to delivery and expanding the availability of Donatos Pizza to 100 restaurants this year.

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Food Industry News® March 2020

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Dining with Ms. X March 2020

HITZ PIZZA AND SPORTS BAR 700 S. Butterfield Rd. MUNDELIEN, IL 847-362-0505. They have seating in the bar area and a dining area. This place accommodates everyone. Pizza is the specialty of the house; choices include thin, pan and Chicago style deep dish. I tried the thin crust with mushrooms & peppers. It was loaded with toppings, the right amount of sauce and the crust was delicious. I ordered some Irish Nachos too, which came with potatoes instead of chips. They have so much good stuff to choose from Their menu and the prices are great! KAUFMAN’S BAGEL & DELI 4905 W. Dempster SKOKIE, IL 847-6776190. The bagels and breads are baked in house daily. I usually pick up a dozen of assorted bagels and a big tub of their chive cream cheese to spread on them; it’s simply the best! They have baked goods, cookies, and a big selection of chips and condiments. In the deli they have smoked fish, lox, chopped liver and prepared salads. They have matzo ball and chicken soup to name a couple. Sandwiches can be made at the deli counter; choices include corned beef, pastrami, salami, turkey and more. They have an area where you can sit and eat as well. RUSSELL STOVER CHOCOLATES 5503 N. Illinois St. FAIRVIEW HEIGHTS, IL 618-239-6449. This is a retail chocolate shop offering a big selection of chocolates. Browse the aisles for your favorite chocolates or you might even find something new. They have bagged candies, boxed or you can pick your own. Stock up on your favorites, the prices are reasonable. I picked up a couple boxes of the Russell Stover assorted chocolates. They serve ice cream there too. SONIC AMERICA’S DRIVE-IN 1620 Plainfield Rd. CREST HILL, IL 815725-6750. Drive in to a stall and place your order. The carhop will bring it out to your car or you can order at the window. They offer breakfast, burgers, hot dogs and so much more. I ordered a Jr. Frito chili cheese wrap, which had Fritos in it and the Totchos-potato tots with bacon, onion, cheese and topped with jalapenos. Yum! These might be on the menu for a limited time only. For my drink, I tried the Ocean Water- a blue drink, tangy with a taste of coconut. They have so many choices of drinks which include limeades, lemonades and shakes. SUNSET FOODS 4190 Route 83 LONG GROVE, IL 847-478-8150. This is a family owned grocer with a reputation of offering excellent customer service. They are always at the top of their game. They offer a lot of local and gourmet products. Their deli really stands out with a good selection of meats, cheeses and salads. In one of their cases they had a section of “Quick n Easy Meals” where you just heat up the bag. There was a big selection of general merchandise with a lot of unique items too. THE PATIO 151 S. Weber Rd. BOLLINGBROOK, IL 630-226-9696. They have a massive menu and their menu board is one of the best I’ve ever seen. It’s so easy for the customers to read. Burgers, beef, salads, tacos, rotisserie chicken, fish, and something new Jamaican Jerk wings are on the menu. BBQ is the specialty of the house. Choices include; beef brisket, pulled pork, pulled turkey, BBQ chicken and my favorite the BBQ ribs. The ribs are so tender and I love their sauce. It’s so good that instead of ketchup, I dip my fries in the BBQ sauce. No matter which location I dine at, The Patio is one of my top favorites when I’m in the mood for that kind of food. WALT’S FOOD CENTER 16039 S. Harlem Ave. TINLEY PARK, IL 708532-5550. This is a full service grocery store and it’s pretty big. They have all your grocery needs, and their meat department had a lot to offer. Their bakery products looked amazing. I picked up some treats from there including some muffins. What I noticed at this store was a laid back environment and a very helpful and friendly staff. They had a full team to wait on you at the checkout lanes.

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Food Industry News® March 2020

Page 11

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The Worst Response Ever

Entrepreneur Magazine pointed out the all-time worst way to solicit your services. “Let me know if you ever need a…” doesn’t propose any value. This approach misses something critical. Is this person a solid potential connection for anything? Is this business worthy of my time? Is this customer service rep beloved by others in my field? We don’t know, because when this person was too loose in the approach, it also shifted the research burden onto the potential client. Not being firmly direct offers no knowledge. There’s literally nothing to be excited about. There’s no opportunity. Imagine the situation in which you’d assign a task to a subordinate who said, “Let me know if you ever need a hand.” See how long you’d be in business with that. The world is full of good options. Me, and you, and everyone else—we are not living in times of scarcity. If we need a job done, there are plenty of qualified people to do it. Our question is: Who’s the best? If you want to create opportunity for yourself, answer that question convincingly. The first thing to do is show someone that you are the opportunity. Hiring you can help them. Telling your story is good for them. The best response to close any deal is this: “I’m the best and here’s why we need to work together.” It’s honest, firm and direct. It identifies both sides of any potential deal and why this is the moment and a terrific opportunity for everyone. Opportunity isn’t a handout. It’s a symbiotic matching of needs; you need what I have, and I need what you have, and now we’ve got an opportunity for each other. We need to stop hiding behind ourselves. Sell yourself and your amazing abilities. Understand someone’s problem, and explain exactly why you’re the solution. “Let me know if you ever need a…”? No. Never. Instead, start with: “Let me explain how I can help you.” Is CBD Safe For Food? Marijuana sales in Illinois exploded in January (over $5.6 Now we’re listening.

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million in sales in the first 2 days), so pot and everything connected to it is a boon to state coffers, but is it right for your operation? If you’re considering it as a retail product, you’ll jump through fewer hoops offering CBD products. There’s promising research on and plenty of rave reviews of the anti-inflammatory and antianxiety power of cannabidiol (CBD), a cannabis compound that doesn’t get you high but does help control –naturally– pain and certain conditions. It’s now showing up in everything from oils, tinctures,and topicals to CBD-infused lattes and cocktails. Even Coca-Cola is reported to be considering adding it to some of its beverages as an ingredient. However, with little regulation dealing with quality control in this booming industry, it can be tough to know for sure if what consumers are buying is legit. Enter the U.S. Hemp Authority, a watchdog for the industry that has created a certification program to provide some guidance for consumers. CBD producers, manufacturers, and growers now have to meet stringent standards set by the U.S. Hemp Authority and pass an independent audit to use its seal.

3 Things You Should Never Keep in the Garage

Paint or solvent: Wide temperature swings can damage paint. Cold is especially bad because it can freeze the water in paint. A refrigerator or freezer: When your garage is cold, the machine’s compressor won’t run long enough to properly cool the freezer. When the garage is hot, the fridge will work overtime to stay cool, driving up your electric bill. Gasoline: Pilot lights, like those on a water heater, and flammable vapors are the problem here. The vapors could cause a fire or an explosion. Even in a detached garage, you want to be sure that gas is stored in an approved container. Keep only as much gas as you’ll use in a few weeks.

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Food Industry News® March 2020

Things a Waiter Won’t Tell You

n Never say “I’m friends with the owner.” Restaurant owners don’t have friends. n Don’t snap your fingers to get our attention. Remember, we have shears that cut through bone in the kitchen. n If you find a waiter you like, always ask to be seated in his or her section. Tell all your friends so they’ll start asking for that server as well. You’ve just made that waiter look indispensable to the owner. The server will be grateful and take good care of you. n If you want to hang out, that’s fine. But increase the tip to make up for money the server would have made if he or she had another seating at that table.

Tackling Student Debt Became Three Terrific Game Shows

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3 Secrets Behind Drive

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One cannot think well, love well and sleep well if one has not dined well.” – Virginia Woolf

Thatcher Oaks Awning Company’s latest product is a moveable Valet Parking stand, and it is getting rave reviews from Chicagoland Restaurants! Made to order, the size of the completely enclosed booth can be large enough for customers to wait inside for their car in bad weather; or smaller to shelter the hard-working valet parkers. Constructed of lightweight but durable aluminum, the booth sits on heavyduty rolling metal casters. It can be moved easily, and rolled off the sidewalk and put away after business hours. This innovative product Thatcher Oaks Awnings has provided quality awnings to Chicago Restaurants since 1985. Removable Windscreen vestibules to keep the cold out; and custom patio fencing for outdoor seating, are two other products Thatcher Oaks is known for. To see their work, visit www.thatcheroaks.com. See their ad on page 6.

2/11/20 1:40 PM

Food Industry News® March 2020

Page 15

Tomatoes As Good Medicine

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The lycopene in this red fruit has antioxidant properties. In study findings published on the Annals of Internal Medicine website, lycopene lowered the risk of dying over a six-year period by 18 per cent. For cancer-related deaths, it was a 54 per cent reduction. In a Harvard-led study, people who ate a few nuts every day—including walnuts, almonds or cashews—were 20 per cent less likely to die over a 30-year period.

Call Before Your Appointments

Prior to driving to the doctor or dentist, find out if the office is on schedule. When some people, particularly children are made to wait (and wait and wait) before their appointments, fear and anxiety brew. In fact, prolonged wait times can build on a child’s existing dental worries, triggering an “unbearable level” of fear, notes a study in the Journal of Medical Internet Research. Regardless, the best way to get your healthcare provider in-step with your schedule is to address wait time (one ophthalmologist we know has had us waiting for three hours and longer). Don’t raise hell with the receptionist; instead, send email to the physician or if your insurance has a rating system, speak up.

Make Optimism a Key of Your Success

Positive thinking alone may not ensure success, but it’s an important start. If you don’t believe in yourself, you’ll have a hard time persevering against the obstacles and setbacks you’re likely to encounter. Here are a few tips for maintaining the right attitude in the face of adversity: Tell yourself you can change. Think of how you’ve changed throughout your life—not physically, but emotionally. You’re probably a different person today than you were five years ago, so don’t assume you can’t evolve further. Use positive language. Banish words and phrases like “impossible” and “I can’t” from your vocabulary. Replace them with words that emphasize strength and success: “challenging” instead of “impossible,” and “I must” for “I can’t.” Create the right environment. Listen to music that uplifts you. Watch inspirational movies and shows. You don’t have to devote yourself to a life of “Tomorrow” and “Rocky”, but don’t spend too much time on downbeat material. Mix it up, with a leaning toward the positive. Appreciate your life. Focusing on what you don’t have can crowd out your appreciation for what you already possess. Take some time every so often to enjoy what you’ve already achieved with your life. Think about what you did to get where you are, and use that as reminder of your capabilities. Let go of mistakes. You’re bound to fail at some things; don’t obsess over them. Learn what you can and move on instead of beating yourself up over and over for them.

march 2020 9-16.indd 15

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Food Industry News® March 2020

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This month I am proud to be pictured with Steve Fotos and George Kouvelis, owners of The Southern Café with locations in Roselle and Crest Hill, Illinois. These restaurants are home to the Nasty Biscuit. They are so popular that have an employee who bakes them all day long. Founded in 2008, The Southern Cafe is a mix of good old home cooking and a dash of culinary genius. Be sure to stop in and check it out. Klaus Mandl is a Business Resource Specialist at Sysco Chicago. Klaus works with many of the areas top independents and chains, providing solutions to saving labor, creating new, on-trend items, very often improving taste and quality along the way. Klaus is a formerly trained European chef with experience in a wide range of food service roles, including assessment, consulting, menu engineering, staff training and maintaining budgets. If you would like a consultation with Chef Klaus, ask your Sysco rep to introduce you. You can see their ad on pages 9 and 40 of this issue. Chris O’Leary is with Paramount Truck Body, Repair & Graphics, a Chicago based company building and repairing all types of truck bodies for the food industry. Besides building the strongest, most durable truck bodies in the area, Paramount also insulates all types of vans and truck bodies. If you are looking for a local company that can repair, build or make a custom truck body to increase your driver’s efficiency, call Paramount Truck Body today. You can see their ad on page 14 of this issue. Kory Winchester is the owner of Kool Technologies, a local firm offering repairs and maintenance of all types of refrigeration equipment, frozen dessert, HVAC systems and many types of soft serve and ice cream equipment. Kory is joined by account specialist Kristine Schmitz, who focuses on selling and quoting Stoelting soft serve, shake and frozen dessert equipment. If you are looking for a refrigeration repair service who will provide honest, reliable support or new ice cream or frozen yogurt units, contact Kool Technologies today. You can see their ad on page 41 of this issue. Emrah Gunel is with Vista Chair/Decor+, a company offering a full selection of furnishings for restaurants, cafes and other hospitality businesses. Emrah works with many major furniture manufacturers including Ashley, Benchcraft, Coaster, Furniture of America, Istikbal, Malouf, Millennium and others. Emrah is often able to provide furniture for restaurants at below market prices. If you are interested in getting the lowest prices on chairs, tables, accents and décor items, contact Emrah today. You can find his company listed in our Buyer’s Directories under Chairs & Furnishings.

2/11/20 1:40 PM

Food Industry News® March 2020

Local News Bank of America Shamrock Shuffle 8k Run is one of Chicago’s best running events with a one-ofa-kind course that weaves its way through Chicago’s Loop starting and finishing in Grant Park. Buttermilk Café restaurant and coffee bar plans to open a new location at Milwaukee Ave. & E. Townline Rd. in Vernon Hills, IL. This will be their third location. Other locations include Geneva and Naperville, IL. Chicago Artisan Market will be held Mar. 8.2020 at Morgan Manufacturing, 401 N. Morgan in Chicago. Food, fashion, home goods and art. Chicago Floral & Garden Show will be held Mar.18-22, 2020 at Navy Pier in Chicago. Country Superstar Blake Shelton: Friends and Heroes 2020 will be performing at the Allstate Arena in Rosemont, IL on Mar.19, 2020. Mount Greenwood Gyro Grill will be opening spring 2020 at 111th & Pulaski in the Mount GreenwoodChicago neighborhood. Northern Illinois Boat Show & Sale 2020 will be held at the new Lake County Fairgrounds in Grayslake, IL on Mar. 5-8, 2020. Operation Taste Chicago Chef’s Cook for a Cause with more than 30 renowned Chicagoland chefs will come together for demonstrations and food tastings in support of Operation North Pole. The event will be held Mar.2, 2020 at the Donald E. Stephens Convention Center in Rosemont, IL. Shamrock Chicago 5k Beer Run & BrewFest will

march 2020 17-24.indd 17

Mercat a la Planxa launches a new quarterly collaboration series called “ Paella for the People” where they partner with several local chefs to create a one-of-akind paella by incorporating the guest restaurant’ s unique cuisine. T he paella will then be offered on the menu for that quarter, with a portion of the proceeds going towards the guest chef’ s charity of choice. Paella for the People kicks off this month featuring a paella crafted by Chef Michael Lanzerotte, Executive Chef of Saint Lou’ s Assembly - the full-service cafeteria-style restaurant in Fulton Market.

be held Mar. 14, 2020 at the Rockford Speedway in Loves Park, IL. South Side Irish Importers with two locations, one at 3446 W. 111th in Chicago and one at 7725 W. 159th St. in Tinley Park, Illinois has all things Irish. The Chicago Beer Festival will take over the Field Museum on Mar.14, 2020 from 7pm to 11pm/ the event will feature 60 breweries, sampling their spring seasonal brews, music, food and more. The Chicago St. Patrick’s Day Parade will be held from Columbus Drive from Balbo St. to Monroe and the St. Patrick’s Day dyeing of the Chicago River will be held on Mar.14, 2020. Tinley Park Home & Garden Show will be held on Mar. 7-8, 2020 at the Tinley Park Convention Center in Tinley Park. Whiskey Fest Chicago, the leading Whiskey Festival in North America will be held at the Hyatt Regency 151 E. Wacker in Chicago on Mar. 27, 2020. World of Wheels, America’s Premier Custom Show Car Series will be held Mar.68, 2020 at the Donald E. Stephens Convention Center in Rosemont, IL.

Page 17

Help Your Guests to Save on Wedding Costs

We’re suckers for a big wedding, but the cost of an extravagant day can be unreachable for many young couples who struggle just to pay their rent. Restaurants, halls, bars and small businesses have become among the most memorable places to host a wedding, and your operation can make a solid reputation for hosting any event if you do it right. Here are some points to present to anyone looking to throw a shindig at your location... affordably: Use points. If you have strong credit, open a cash-back rewards credit card and charge as much of the wedding costs as you can pay off quickly on the card to get a signing bonus plus points you can use for other wedding-related costs such as travel and hotels. All under one roof. Offer your operation as a venue where you can have both the ceremony and the reception; that saves on rental cost and also reduces the hours you need a photographer or videographer. Scale back on highend food. Small plate, easy-to-eat without a plate and non-messy always work. If you aim for plated dining, use more noodles and salads, less meat and seafood, and a simpler cake. Get nonwedding, easily available flowers. Flowers that look pretty but may cost much less than specific types. Do some things yourself, possibly favors or a photo booth with selfie sticks.

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Think of your guests’ needs. Not everyone can drink, and not everyone can eat certain foods, so put the money into carefullt-crafted extras (califlower-crust piz-

za) and a good DJ. Photo booth. The best souvenir is one that reflects on the patrons. Set up a photo booth, supply props and watch the fun happen.

2/11/20 2:30 PM

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foodindustrynews.com

Food Industry News® March 2020

Nuggets

Portillo’ s, the restaurant brand known for its menu of Chicago-style favorites, proudly announces it is hitting the road and bringing its new Beef Bus food truck to cities across the country. T he future destinations will be decided by Portillo’ s fans, through a new online voting campaign at portillos.com/beefbus. Online guests will be able to cast a vote for the chance at the eef us making a stop in their town. he ﬁrst round of voting ends April 30th, and the city that receives the most votes will win a visit from the Beef Bus, complete with a menu of the brand’ s most iconic items. Portillo’ s by purchasing campaign pins, available via the brand’ s online store.

Should You Be Accepting Bitcoins? Of all the widely available investments in the world, the one that has garnered the most controversy lately is the virtual currency called bitcoin, which exists online only... isn’t controlled or issued by any bank, brokerage or government...and has become a tremendously volatile form of payment. There have been sharp declines and rallies in this currency. The Serving Operators, Distributors & Processors Since 1934 price of each bitcoin went Dairy and Specialty Solutions from $2,500 in July 2017 Custom Products Available CALL FOR OUR COMPLETE PRODUCT LIST to more than $19,000 in December 2017, up from INSTANTWHIP.COM just $1 in 2011. Along the way, however, it has had drops of more than 80%. It’s right only for inIf your operation has a true star player, let us all know! Simply navigate vestors comfortable with to foodindustrynews.com and pull down our easy-to-answer CHEF PRO- big risks...and only in FILE. We’re looking for people who want to share their stories; the whole amounts you are willing industry is watching! to lose, perhaps entirely.

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A recent survey by Westin Hotels & Resorts found that 43% of business travelers and 45% of leisure travelers have a hard time prioritizing their self-care on the road. Wellness has long been a part of Westin’s DNA and properties around the world offer experiences to help guests with wellness commitments. Beginning October 1, 2020, every air traveler 18 years of age and older will need a REAL IDcompliant driver’s license or another acceptance form of ID to fly within the United States. REAL ID compliant cards are generally marked with a star located in the upper portion of the card. For the fourth straight year, Tyson Foods Inc. ranks Number 1 on Fortune Magazine’s list of the World’s Most Admired Companies in the Food Production Category. Ireland’s number one attraction is a visit to the Guinness Storehouse in Dublin. The Storehouse is seven floors of fun and excitement as you explore the story of Ireland’s most iconic brand, Guinness. Irish Breakfast Tea is commonly served with milk, but it can also be consumed black or even with honey or sugar. Joliet Junior College located in Joliet, Illinois was the first community college in the United States and was established in 1901. One of the dirtiest items you will find in a hotel room is the remote control. Pack along

some wipes and be sure to wipe it off before using it. Single Pot Still Whiskey is a style of Irish whiskey made by a single distillery from a mixed mash of malted and unmalted barley distilled in a pot still. The tradition of dyeing the Chicago River green arose by accident when plumbers used fluorescent dye to trace sources of illegal pollutants. The Chicago River is dyed green in observance of St. Patrick’s Day. The actual event does not necessarily occur on St. Patrick’s Day and is scheduled for the Saturday before Mar. 17, unless the 17th falls on a Saturday.The Henry Ford’s attractions and signature events recorded more than 1.8 million guests visiting the institutions campus. This is the highest attendance for the institution since 2012 when the institution hosted the Titanic exhibit. The United States Postal Service, Amazon and Google rank as the top three most trusted brands in the country, according to the inaugural Most Trusted Brands report from data intelligence company, Morning Consult. TSA screens more than 2 million passengers every day at nearly 440 airports nationwide. Some tips at the checkpoint include wearing slip on shoes which are easier to take off and put on, wear socks and comply with the 3-1-1- Liquids Rule.

2/11/20 2:30 PM

Food Industry News® March 2020

National News

Wendy’ s® announced that, on March 2, fans can say goodbye to their tired, old, stale breakfast and instead get their hands on a selection of fresh, craveable, bold new morning options. From fresh, hand-cracked eggs on every sandwich, to savory Applewood smoked bacon, Wendy’ s breakfast menu brings a fresh twist to familiar ﬂavors and pays homage to endy s fan favorites – featuring items like the Breakfast Baconator® , Honey Butter Chicken Biscuit and Frosty® -ccino, breakfast will never be the same.

The 33rd Annual Iowa Hawkeye Farm Show 2020, showcasing the latest agricultural technology and services with over 250 exhibitors will be held Mar. 3-5, 2020 at UNI Dome in Cedar Falls, Iowa. Catersource Conference & Tradeshow will be held in Las Vegas, NV Mar. 9-12, 2020 at Mandalay Bay in Las Vegas. Hyatt Hotels Corporation celebrated a significant brand milestone with the opening of the 100th Hyatt House hotel-Hyatt House San Jose Airport. Indiana Tourism Conference Harrison County will be held Mar. 2-4, 2020 at Caesar’s Southern Indiana in Elizabeth, IN. International Restaurant & Foodservice Show of NY, exclusively serving the restaurant and foodservice industry will be held Mar. 8-10, 2020 at the Davis Center in New York, NY. Lidl will build a fourth regional distribution center and headquarters in Covington, GA. Lidl is investing 100 million in the project. Lidl operates more than 11,000 stores and is active in 32 countries. Marriott International announced it has signed contracts with hotel developers to open two

march 2020 17-24.indd 19

all-inclusive, oceanfront resorts in the Caribbean, a 800 room Marriott Hotel in Jamaica and a 283room Autograph Collection in Curacao. Midwest Foodservice Expo, the largest regional foodservice event in the Midwest will be held Mar. 9-11, 2020 at the Wisconsin Center in Milwaukee, WI. The Nightclub & Bar Convention and Trade Show will be held in Las Vegas, NV Mar. 30 - Apr. 1, 2020 at the Las Vegas Convention Center – South Hall. Pack Expo East will be held Mar.3-5, 2020 at the Pennsylvania Convention Center in Philadelphia, PA with packaging innovations and top suppliers for nearly all vertical makers together with top consumer packaged goods. Samuel Adams announces the grand opening of its newest innovation taproom, blending old and new with a modern brewhouse and a rooftop patio situated in the heart of Boston’s Faneuil Hall. The Institute of Culinary Education (ICE) launches its Beverage Studies Program – three distinctive courses covering management, wine and spirits education. The Ritz Carlton, South Beach re-opens following a $90 million renovation. The historic Art Deco Resort unveils an elegant new design as it is poised to become one of the most coveted destinations in South Florida. Wegman’s Food Markets expand into West Cary, North Carolina with a new store to be located on Davis Dr. and Airport Blvd in Wake County. The store expects to open this summer.

Page 19

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RESTAURANT EQUIPMENT REPAIR Kroger’s Launches Plant Based Meats

The Kroger Co. launched Simple Truth® Emerge™: Plant Based Fresh Meats. An expansion of Simple Truth – America’s largest natural and organic brand – Simple Truth Emerge is a line that offers fresh burger patties and grinds at more affordable prices. Available exclusively at Kroger Family of Stores, Simple Truth Emerge joins the Simple Truth Plant Based collection introduced last year, offering vegan chocolate chip cookie dough, oat milk, sour cream, deli slices, sausage and other products. Simple Truth Emerge patties and grinds offer the same taste, texture and sizzle on the grill or in a pan as beef and are free of GMOs, dairy, gluten and soy. Simple Truth Emerge patties and grinds provide 20 grams of pea-based protein per serving and are located in the packaged traditional meat case. The entire Simple Truth portfolio includes more than 1,550 natural and organic products, with new items launching monthly. To learn more about the brand, visit SimpleTruth.com.

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Food Industry News® March 2020

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The line between online and brick-and-mortar shopping is becoming blurred, with grocery retailers making substantial investments in creating a seamless experience for shoppers. The average online grocery shopper spends 32.7 percent of their grocery budget online. Almost half (46 percent) of online grocery shoppers are getting their orders fulfilled via pickup services at the store. Twentysix percent reported getting groceries delivered to their home via a delivery service. Fifty-four percent of online grocery pickup shoppers still make weekly in-store stockup trips (to purchase more than 10 items), and 45 percent make weekly fill-in trips (to purchase less than 10 items).

Demographics and Key Players

Millennial shoppers indicate spending the largest percentage of their gro-

cery budget online (40 percent), compared to 37 percent of Gen Z, 32 percent of Gen X and 20 percent of Boomers. While online grocery pickup usage is inconsistent among shoppers, with most utilizing the service on rare occasions, the majority of Millennials (50 percent) utilize it once a week or multiple times a week. Having children in the household makes online grocery pickup more appealing, with 44 percent of households with children

utilizing the service versus only 15 percent of households without children. Shoppers have issues with product size and ambiguity when ordering online, with 53 percent of online shoppers reporting difficulty finding the item they

are looking for because of lack of relative sizing. Thirty-seven percent of online grocery pickup shoppers rate the ability to track their spending as extremely important in making the service appealing. Forty-two percent of online grocery pickup shoppers state they always or sometimes use retailers’ online recipe sections for ideas or to build their shopping list. For Millennials, the percentage is even higher at 64 percent. Thirty-three percent of online grocery pickup shoppers hardly ever make impulse purchases when ordering online versus five percent for in-store shoppers. Acosta’s Online Grocery Pickup Accelerates Omnichannel Sales report was compiled using industry data and proprietary information sources including online surveys of the company’s proprietary shopper community. SOURCE Acosta

2/11/20 2:30 PM

STARTS WITH THE

Food Industry News® March 2020

RIGHT BREAD

Page 21

Generic Prescription Insider Tips

There are several reasons for the increasing cost of generics. For example, some large generic drug manufacturers are merging, and safety regulations are tightening, forcing manufacturers to adopt better safeguards to ensure products. And some companies hike their prices simply to increase their bottom linesremember the EpiPen controversy? Fortunately,there are ways to save on generic drugs. Comparison shop. Pharmacies can charge whatever they want for a generic drug. The problem is, most of us do not compare the prices of generics from one pharmacy to another. But you should! Prices on generic drugs can vary by up to 100% from pharmacy to pharmacy in a local area. And all you need to do is make a few phone calls to compare prices. Don’t forget to check out pharmacies at big discount retailers such as Walmart. It has many generics for less than $4 per 30-day supply. Insider tip: Even within the same chain pharmacies, such as Walgreens, Rite Aid or CVS, prices can vary. Caution: If you use several different pharmacies, let each of the pharmacists know all the drugs you use, even the ones not filled at that store. They can then check for any interactions between drugs. Look for discount coupons. Many drug manufacturers distribute discount coupons for generic medications. This is their way of getting you to use their drug, but if it works for you, take advantage of the savings. The easiest way to get these coupons is by searching online for “discount coupons for (insert the name of the drug)’ Savings can be 50% or more but are generally not usable

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if combined with any drug insurance you may have. You can also use discount coupon websites, such as GoodRx.com, RxPharmacyCoupons.com or Blinkhealth. com, for discounts ranging from 50% to 95%. These cou-

pons can be used at most pharmacies throughout the country. Insider tip: Using discount coupons while you’re still paying off your drug insurance deductible is a great way to get more for your dollar.

Buy by mail. Most prescription drug insurance plans offer mail-order delivery, which is ahnost always cheaper than other options and handled by a reputable company. I get three different generic drugs in 90-day

supplies (90 tablets per order) by mail order and save 33% over what I’d pay at my local pharmacy. So if you take a drug regularly, ask your doctor to send the prescription to your mailorder pharmacy.

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foodindustrynews.com

Food Industry News® March 2020

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“I’m very proud of the Turkish & Mediterranean food we serve. I’m confident it’s one of the best cuisines in the world! And since 2015 we’ve worked with Jos. Cacciatore Insurance. They’ve been the perfect recipe for us. I can focus on my food & my customers, knowing my insurance needs are always perfectly covered. An official thank you to Gloria and her team!” —Metin Serbest Turquoise Restaurant and Café 2147 West Roscoe Street · Chicago, Illinois 60618

Performance Foodservice—Chicago Spring Food Show

Remember that your best idea may be so far ahead of the pack that critics can’t even fathom what you see. Trust your gut; it knows what you need.

march 2020 17-24.indd 22

All foodservice operators are welcome to attend Foodcentric Chicago, hosted by Performance Foodservice—Chicago at the Renaissance Schaumburg Convention Center on Tuesday, March 3, 2020, from 10 a.m. until 3 p.m. At Foodcentric, learn the various ways Performance Foodservice can help you streamline your operation, stand out from your competition, reduce operational costs, and offer food to make your restaurant a line-out-the-door success. Whether you are a current Performance customer or looking for a new foodservice partner, you’ll enjoy everything this show has to offer, including more than 200 exhibitor booths. Due to insurance liabilities, all attendees must be 18 years or older. Performance Foodservice—Chicago is the Illinois Restaurant Association’s 2020 Vendor of the Year. The company services parts of Illinois, Wisconsin, Indiana, and Michigan and is a member of the Performance Food Group. Built on the many proud histories of our family of companies, Performance Food Group is a customer-centric leader and one of the largest foodservice distributors in the nation. If you have questions about Foodcentric or Performance Foodservice ask yoru local representative for details and an invitation to the show.

Uber Cheapskates

Uber customers tip on about 16% of rides, and nearly 60% never tip, according to a study published by the Becker Friedman Institute for Economics at the University of Chicago. Men tip slightly more often than women—and tip higher amounts, as well—and female drivers receive tips slightly more often than male drivers. Lower tips are also associated with quick accelerations, hard braking and speeding.

17%

Percentage of employers who are very confident that their employees will be able to achieve a financially secure retirement.

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Food Industry News® March 2020

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MYKONOS GREEK RESTAURANT

39 years ago, a Greek immigrant by the name of Jimmy Merageas came to this country with a vision of creating an establishment that would transport guests to his hometown in Greece by introducing Authentic Greek Cuisine. to the northern suburbs of Niles, Illinois. Jimmy is naturally blessed with philoxenia,which translates to “The Hospitality of Strangers”. With this passion, Jimmy and his team have been welcoming diners to Mykonos restaurant in Niles Illinois since 1981. The restaurant was named after the island of Mykonos in Greece which is known for the island’s exceptional beauty. The restaurant was recently remodeled giving it a fresh, chic and modern twist. The lights above the main dining room are positioned to the way the stars were aligned in the sky the year Jimmy opened Mykonos. The menu offers an array of appetizers including saganaki which is a ﬂaming cheese, homemade Greek sausage, taramasalata which is a ﬁsh roe spread and marinated baby squid. Charbroiled specialties include pork or chicken kebab or the brizolaikia which are thin cuts of tender lamb chops. Other Grecian specialties on the menu include moussaka which is eggplant, potatoes, ground beef, kefalotiri cheese topped with bechamel sauce and pasticcio, which is a baked macaroni, with ground beef similar to lasagna and topped with béchamel sauce. They offer fresh selections of seafood and so much more. Mykonos is located 8660 West Golf Road in Niles Illinois. The restaurant and bar is open seven days a week. Be sure to check out the newly remodeled dining room as well as their very large outdoor dining area which has a retractable roof. Mykonos restaurant is the second oldest Greek restaurant in Chicagoland.

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Food Industry News® March 2020

C-Store Retailers

Convenience retailers overwhelmingly say their sales increased in 2019, according to U.S. convenience store owners surveyed by NACS, the trade association that represents the convenience and fuel retailing industry. Three in four retailers (74%) said that in-store sales increased in 2019, compared to only 7% who said that sales slumped. And 62% say that their fuel gallons sold increased, compared to 25% who said that their fuel sales decreased. A strong contributor to in-store sales growth was better-for-you items that include fruit, vegetables, nuts, health bars and yogurt. Two in three (67%) retailers surveyed said that their better-for-you products enjoyed increased sales in 2019. “The convenience retailing industry is committed to providing better-for-you choices in stores and the numbers show that consumers are supporting this effort,” said NACS Vice President of Strategic Industry Initiatives Jeff Lenard. “Today, it’s almost expected that stores offer fresh and packaged better-for-you choices for customers and our industry’s commitment to groups like a Partnership for a Healthier America (PHA) is one of the reasons why.” NACS was the first retail-facing association to sign a commitment with PHA, joining 10 NACS retailer members and six distributor members. In recognition of the industry’s efforts, NACS was named PHA’s “Partner of the Year” in 2019. Retailers say that the morning daypart presents the biggest opportunity to grow their food sales: 45% said that breakfast in their biggest opportunity in 2020, compared to 26% who said lunch and 23% who said dinner. Strong industry sales in 2019 also pushed retailer optimism to record-high levels: 89% of retailers said they are optimistic about their economic prospects for the first quarter of 2020, which is 4 points higher than the same time last year. While retailers are optimistic about their prospects in 2020, there are some concerns. The top concerns identified by retailers that could affect their businesses in 2020 are: n Regulations/legislation (60%) n Labor issues (58%) n Competition from other convenience stores (50%) n Competition from other retail formats like drug and dollar stores (33%) n A potential decrease in driving/increase in gas prices (30%) – Adapted from convenience.org

White Castle Retains Fans

White Castle’s beginnings predate those of global rivals including McDonald’s and Burger King, but the chain has eschewed franchising and remained under the control of its founding family since 1921. The chain has 375 units and its branded retail products comprise its biggest area of sales growth. – Adapted from Forbes

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Food Industry News® March 2020

Wikki Stix Provide MessFree Fun for Tiny Diners

What are Wikki Stix? How do they work? Simply stated…they stick! No glue, no paste, no mess. Just press them down with light fingertip pressure on virtually any smooth surface and they will stick. They are also easy to peel up and reposition so “mistakes” virtually disappear. Plus, they stick to each other for 3-D creativity and fun. Twist, bend, stick, create. That’s it! No preparation… no clean-up… no mess. What are they made of? Wikki Stix are made of handknitting yarn enhanced with a microcrystalline, foodgrade non-toxic wax… the kind used in bubble gum and lipstick. And that’s it. (Psst…it’s that touch of wax that allows them to stick) A few more details: Wikki Stix do not break or tear apart, but cut easily with scissors. They do not contain dairy or dairy byproducts, latex, gluten, nor peanut or other nut oils or byproducts… which makes them an ideal creative activity toy for children with allergies. They’re also a fun and colorful fidget toy and easy to have on hand when needed. Plus, they are endlessly reusable. And…there is no right or wrong way to play! Wikki Stix conform to all US Consumer Safety Standards including ASTM D-4236, CA-Prop 65 and F-963, as well as the European Standard BS5665/EN71. The mini play packs are perfect for tiny diners, keeping them engaged an occupied at the table (gadget-free)! Each unit offers 8 Wikki Stix in assorted colors, plus black and white playsheet with ideas and illustrations on one side and a fun connect-thedot on the other…. all packaged in a 3” x 7” poly bag, self-contained and easy to hand out. The perfect tabletop activity for restaurants…and the CLEAN alternative to crayons! Easy to use, no mess, safe, non-toxic and Made in the USA! Wikki Stix in all Mini Play Paks are 6 inches in length. For more information, visit www.wikkistix.com.

Chicago Lawmakers Try to Limit Polystyrene and Plastic Waste

An alderman in Chicago has proposed a ban on the use of polystyrene takeout containers that would require restaurants to use recyclable or compostable containers for takeout and delivery orders. The proposed ordinance also calls for food sellers to have color-coded bins to separate recycling, compostables and trash. – Adapted from Restaurant Hospitality Online

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Consumers Visiting Donut Shops for the Coffee There are 18,010 donut shops in the U.S.* and although “donuts” get top billing in this quick service restaurant (QSR) category, consumers visit them more for the coffee than the donuts, reports The NPD Group. There were 2.1B servings of coffee ordered at QSR donut restaurants versus 805M servings of donuts in the year ending October 2019, reports NPD’s ongoing foodservice market research. Some may think that donut and coffee go together like burger and fries but only 15% of QSR Donut purchases include a donut and coffee combo, according to NPD’s receipt harvesting service, Checkout. For those who visit donut shops, 68% of their purchases include coffee and only 30% include a donut. Those coffee buyers tend to be aficionados of specialty coffee, like lattes and frozen coffee, versus regular coffee. Servings of specialty coffee ordered at donut shops are up 14% while regular coffee servings are down by 4%. Whether it’s for the coffee or the donuts, there were 3.2B visits made to QSR donut outlets in the year ending October 2019, up 2% compared to same period year ago. The 2% visit gains to donut shops compares to a 1% traffic increase for the total QSR restaurant segment and no increase for total restaurant industry traffic. “We are a nation of coffee drinkers and while we like our donuts too, we tend to be fueled by coffee and drink more of it,” says David Portalatin, NPD food industry advisor and author of Eating Patterns in America. “The takeaway for donut shops? If you serve good tasting coffee with your good tasting donuts, consumers will visit.” – Source: The NPD Group

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Sell Old Gadgets and Equipment

Customer Spotlıght

ted to Flavor a c i d e D Since 1993

Pictured: George Kanavos (De vanco) and Yianni Theoharis (9 Muses )

TELL US ABOUT 9 MUSES

Muses started in 1989 and was only a little bar, about a third of the size it is now. Primarily serving college kids who went to UIC and restaurant staff after shift since we’re open late! Little by little this has become a destination spot in what is now called Greektown. Before people were coming to restaurants to eat and then they left. Now, they were coming to eat and staying for 9 Muses and other places that opened an entertainment venue and a few other restaurants. For a bar, we sell a lot of food. A big percentage of our sales is from our food.

WHAT MAKES YOUR FOOD SO UNIQUE? We make everything in the best way possible and use the best ingredients. We have someone who makes our own Lamb Burgers by hand every day. We use chicken that is free from hormones and that is antibiotic free, we use imported 100% olive oil, fresh oregano from Greece, Himalayan Salt and Crushed Black Pepper. We keep a very limited menu so we can be the best at each of those items. When it comes to the wine, we source wine from makers who I have met and visited. I know the story behind the wine and I know how they make it too.

WHY DO YOU USE DEVANCO?

For years we were using a different gyro, until we tried Devanco’s Gyros. Devanco Gyros are very fresh and full of flavor. What keeps me coming back, is the Gyros and George. Whenever we have an issue, he is quick to fix it and it doesn’t happen again. Before with the other company, we had issues and they didn’t seem interested in trying to fix it. Business is not nuclear physics, you take care of me, I will take care of you!

WHERE ARE YOU LOCATED?

9 MUSES- 315 S. HALSTEAD ST. CHICAGO, IL 60661WWW.9MUSESCHICAGO.COM MELI CAFE- MULTIPLE LOCATIONS - WWW. MELICAFE.COM

WWW.DEVANCOFOODS.COM ∙ (847) 228-7070 ∙ CAROL STREAM, IL

Specialty Distributor

Food Industry News® March 2020

As your business grows, it also outgrows older materials that are still viably usable. It’s easy to sell off older equipment (just see this issue’s CLASSIFIEDS to do that) but recently we found a cache of office items bowed up for disposable, and of the dozen staplers, paper punches, headsets and unused bluetooth equipment, we found boxes of sheet protectors, and a side-stash of discarded chairs, lamps, file folders and monitors. It’s all worth something if you take the time to sell it. Brush the dust off old smartphones, tablets or other devices and head to Gazelle.com, uSell.com, NextWorth.com or Amazon TradeIn to get an instant quote. Request a prepaid shipping kit or print a free shipping label. Before popping your device in the mail, back up your info to the cloud or save to a different device. To delete personal data from your smartphone, erase or remove the SD or SIM card, and restore the phone to its factory settings. Recent Apple products will automatically encrypt user data, but Android users should visit the Settings menu to manually encrypt their data. For computers, “deauthorize” any digital rights management software, such as iTunes, and disassociate your Apple ID or other accounts. You’ll also need software that erases data, such as Active@KillDisk, which you can download free.

You May’ve Left Money

There’s an old adage that says to never leave money on the table, but every year millions of us do exactly that. From Unused gift cards to lost checks, America has BILLIONS of dollars unclaimed. The most common untapped money is from deceased family or uncashed checks left dormant (and eventually, you lose). Here’s how to search for lost monCall today to have a salesperson visit you. ey: Go to www.missing money.com and enter your 708-695-9471 name and state of residence in the search fields. If you have unclaimed property in state or local Every politician tells businesses how to run their own government records— such as cash in a forgotten house without having run a business themselves. bank account, a utility deposit or investments— your name will appear along with details on the But if by chance they did, they invariably failed at it. property and directions on how to file a claim. Specializing in n Customer Service Excellence n Frozen, Dry, Refrigerated Items n We Stock Your Freezers

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50% Go Broke?

Recent surveys have shown that half of those going into business for themselves fail within the first 5 years. Reasons: 1) Don’t have the financial experience. 2) Don’t have the right employees. 3) Not enough dedication. 4) Misjudging the competition. 5) Family problems. 6) Poor product 7) Poor service 8) Misjudging the market. — J.C.

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Food Industry News® March 2020

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CAPTAIN KEN’S FOODS

MAKING PREMIUM PRODUCTS FOR OVER 50 YEARS! The Euro USA 2020 Specialty Food & Seafood Expo Be sure to attend the Euro USA Spring Specialty Food Expo on Monday, April 27th, 2020. Their show objective is to combine an educational environment with ample selling opportunities, as well as a forum to preview new and innovative products. All Euro USA’s customers are invited to attend. The show will be held at Chicago’s Navy Pier on Monday, April 27th, 2020. All of Euro USA’s current and potential customers are welcome to attend. Please contact Euro USA for more information.

Proposed Alcohol Sales in N.Y. Movie Theaters

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800-510-3811 New York Gov. Andrew Cuomo is floating a proposal to allow movie theaters to serve alcoholic bevwww.captainkens.com erages in an effort to support the state’s craft beverage sector and attract new beverage manufacturers. The move would “remove Prohibition-era rules that hamper private-sector investment, ensure we’re training the next generation of workers in a critical Chick-fil-A will test three new spicy chicken industry and give more New Yorkers the opportunity to responsibly enjoy a drink at the movies,” he said. items while also paring down other menu catego– Adapted from Westfair Communicaions ries at select locations in Arizona and North Carolina starting later this month. The restaurants will remove items including breakfast sausage, side salads and chicken strips, and limit some other items to one size.

Chick-fil-A Tests Menu Change

Consumers Demand Personalized Healthy Eating

American consumers are increasing their focus on nutrition and tailoring their diets to meet specific personal goals, Hartman Group CEO Laurie Demeritt writes. Food makers can cater to consumers’ needs with offerings that show they understand each person is different and by focusing on five key aspects of a healthy lifestyle. – Adapted from SmartBrief Food/Travel

Plant-Based Health Trend

Consumers are turning to plant-based foods for health, ethical and environmental reasons, and foodservice operators should consider these aspects along with the craveability factor when offering plant-based dishes. “Plant-based comfort foods, like fried buffalo cauliflower or Impossible cheeseburgers, have a place alongside health-focused dishes like loaded veggie grain bowls,” said Karen Formanski, health and wellness analyst at Mintel. – Adapted from Food Business News

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BBQ BEANS

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Amazon has filed a patent application for PROVIDING GROCERY, FOOD MANUFACTURING AND technology that would RESTAURANT INSURANCE SOLUTIONS FOR OVER 24 YEARS! allow stores to identify Coverages may include — but are not limited to: • Food and drug regulatory compliance customers by the palms • Health, dental and vision benefits of their hands. In the fu• Food spoilage ture, technology could • Commercial auto allow shoppers at Ama• Workers compensation zon Go stores to scan • Liquor liability their hands instead of an app to pay for their purFor more information or a no cost/no-obligation free policy audit, please chases. contact: Steve Gabinski steve_gabinski@ajg.com | 630.285.3686 – Adapted from Vox/Recode

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Food Industry News® March 2020

Rethinking Diets Allows You To Eat Freely... With A Catch

Honorees include: Sarah Grueneberg (Monteverde) Meg Galas (Boka & Somerset) Mary Kay Bonoma (IL Restaurant Assoc.) Ina Pinkney ("Breakfast Queen")

Tickets now on sale: thechicagoculinarymuseum.org joesliverosemont.com

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Convenience foods have added tremendous calories as well as temptation to our lives over that past century. Processing has allowed food to last longer and with that, made many snacks and fast foods to dominate our palettes. But we’ve also been working much more over the past 20 years, and that has affected how often (and what) we pick up to eat between work and the stress it brings to our out-ofcontrol lifestyles. The first step to regaining your diet isn’t food, it’s proper rest. You know that sleep is essential for health, but you might not realize how even a little sleep deprivation can drive cravings and slow metabolism. Amazing statistic: After a single night of poor sleep, study subjects ate an average of 385 extra calories the next day, according to statistical analysis of multiple studies. In fact, just two consecutive sleep-deprived nights (four hours each night) may be enough to alter your metabolism, according to research published in Endocrine Development. It increases the body’s level of the hunger-stimulating hormone gbrelin and decreased hunger-reducing leptin. To successfully lose pounds, commit to healthier sleep habits and put a lock on snacking. Commit to knowing when to stop for a long fast as in timing your dietary needs. “Time-restricted eating,” in which you consume all of your calories each day within a 10 or 12-hour window, is a rediscovered method with proven weight-loss benefits. The principle is this: Stop eating to allow for enough time for your body to begin tapping your own fat reserves as fuel. But to make it work best, eat your calories relatively early in the day. One two-month study from the University of Pennsylvania’s Perelman School of Medicine found that participants who ate all their calories between 8 am and 7 pm weighed less than those who did so between noon and 11 pm, and they all consumed the same number of calories. The magic is in assimilation of your own reserves; burn what you’ve been consuming without refueling. The body will begin to sense and adjust. For the daytime eaters, ghrelin peaked earlier and leptin peaked later. That helps deter late-night cravings. If you’re truly hungry late in the evening, don’t be a martyr. Instead, choose a snack with fiber and protein, such as a handful of nuts or fruit with Greek yogurt. Last, as you begin to lose weight, you’ll need to replenish lost muscle. Strength training brings that muscle back up and after a 26-week discipline of light-to-moderate working out, you can shed a small but significant number of calories by adding muscle (like with hand weights while seated). Losing a small 50 calories a day allows you to burn off 5 pounds a year; add sufficient sleep to drop an additional 10 pounds a year.

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Food Industry News® March 2020

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Selling Your Restaurant by Ted Aretos & Tom Traina

The restaurant business can be high stress, long hours and demanding, but also highly rewarding. Most restaurant owners hit a point where they debate selling their business. In 16+ years of the restaurant resale industry, we have noticed many mistakes that owners make when preparing their business for sale, all of which can negatively affect the value of their restaurant. After all the years of hard work, it’s discouraging for owners to have to undersell their business. Some of the things prospective buyers look for include: Clean financials - 2+ years of tax returns with P&L statement. Business priced correctly - The industry standard is 2-3x the seller’s discretionary earnings Food and payroll costs at industry standards - Do your food and labor costs make sense for your sales volume? SBA financing - With good financials, your broker may be able to help get the business pre-qualified. Lease terms - Will your landlord let you assign your lease? Equipment - Do you maintain your equipment? Is it leased or owned? Transfer fees if franchised - What additional costs will the buyer be responsible for? The sale process can be overwhelming. Sellers should have a game plan and be prepared before listing their business. Reaching out to a professional broker that specializes in the restaurant industry can also help navigate a seller through the process. Ted and Tom are Brokers with Eatz & Associates, specializing in restaurant resales

Are You Insured Enough?

One half to two-thirds of business owners who experience a total loss don’t have enough insurance to rebuild their operation and replace their belongings. But when a catastrophic loss does occur, the gap in coverage can amount to hundreds of thousands of dollars. Here’s how to be sure you’re covered. 1. Check the replacement cost. 2. To make sure you have enough coverage to replace all your stuff, take inventory of your possessions and estimate their replacement cost. After a major disaster, your insurer will require you to file a detailed list of damaged or destroyed items (as will the IRS, if you want to deduct your losses). To create an itemized list with photos that you can store securely in the cloud). 3. See our DIRECTORY for insurance providers who really know business coverage (Cacciatore on page 22 has been covering businesses for decades).

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If You Volunteer, Your Expenses May Be a Write-Off

for a qualified charity— say, the cost of travel and lodging for a longdistance volunteer gig for Habitat for Humanity. In addition, you can deduct expenses such as the cost of ingredients for a dinner at a home-

less shelter and stamps for a fundraising mailing. Keep your receipts. You must get an acknowledgment from the charity for expenses you cover of $250 or more. See IRS Publication 526, Charitable Contribu-

Doing good in your community is always a good thing, and as a business, it garners untold amounts of free publicity for being a good guy, but you may qualify to get a tax break for your out-ofpocket spending. You can write off a variety of outof-pocket expenses if you Increase Your Profits & Save Money itemize deductions. For Electric n Natural Gas n Demand Response instance, for this year, Solar Power and Lighting Upgrades you can deduct 14 cents per mile, as well as the About CES: We Are Your Local Food Industry Energy Specialists. We are small, nimble, efficient and service oriented. cost of parking and tolls, Our hallmarks are honesty, integrity, service and value. for driving related to work for an eligible charity. Keep a log of the starting and ending mileage, the dates you drove, the name of the charity and To See How Much You Can Save, the purpose of each trip. You can also deduct trav- Call Mike Hyman, Owner, 630-817-3164 “We look out for you, we know the market, el expenses for trips that and no account is too small or too large for us to serve.” primarily involve work

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Food Industry News® March 2020

Jean Banchet Awards 2020 Winners

Digitize Your Receipts

You’ll reduce clutter from paper receipts if you organize and store them with the free Receipts by Wave app. You can photograph and categorize receipts, plus save them in the cloud so they’re accessible from the app or at Waveapps.com.

Over 400 culinary enthusiasts recently gathered at Venue Six10 on Michigan Avenue for the 2020 Jean Banchet Awards. Presented by the Cystic Fibrosis Foundation, the Jean Banchet Awards for Culinary Excellence are the only Chicago-based awards ceremony that recognizes culinary originality and talent throughout the region. Here is your full list of award winners: Following the Banchet Awards, the Cystic Fibrosis Foundation hosted the Grand Chef’s Experience at the Field Museum of Natural History (1400 S. Lake Shore Dr.) on February 8, 2020 where all nominated restaurants were honored, and event attendees will be treated to tastings from top chefs in Chicago’s culinary scene. Chef of the Year, pre-

sented by S.Pellegrino® Sparkling Natural Mineral Water & Acqua Panna Natural Spring Water Honoring culinary excellence and advancing the state of Chicago dining and the industry. Anna and David Posey (Elske) Restaurant of the Year, presented by the Illinois Restaurant Association Honoring the standout restaurant of the year. Smyth Rising Chef of the Year Honoring the most exciting talent to have arrived on the scene within

the last two years. Jess Galli (Middle Brow Bungalow) Best New Restaurant Honoring the most exciting new restaurant. (Nominees opened since November 2017.) Kyoten Best Chef-de-Cuisine, presented by Sparrow Coffee Roastery Honoring the names of tomorrow doing exceptional work in Chicago’s restaurants. Mariya Russell (Kumiko | Kikko) Continued on page 32

Chicago based Paramount Truck Body offers comprehensive truck body repairs, including painting services from small scratches, full cab and truck painting to custom painting services performed by quality, skilled craftsmen. They regularly fulfill requests for touch ups, body repairs, repainting, and vinyl graphic applications for truck advertisements. Since 1958 Paramount’s customers have come to expect high quality results, and you can too. You can see the Paramount Truck Body ad on page 14 of this issue.

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Food Industry News® March 2020

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HR Matters

Employment Practices Liability Insurance (EPLI) Are you concerned about an employee (or former employee) filing a lawsuit against your company alleging you or someone else with your company treated him/her unfairly? These types of lawsuits, even those without merit, can cost companies tens of thousands of dollars to defend. The good news is that there’s an insurance product, called Employment Practices Liability Insurance (EPLI), that helps provide companies with financial protection in this type of situation. Local human resources and insurance expert Rob Wilson, President of Employco USA, is here to provide us with answers to some popular questions: Q. What is EPLI? A. EPLI is a type of business insurance that helps cover legal defense costs if your company faces an employment-related lawsuit. Q. What does EPLI cover? A. Some of the typical types of claims covered under EPLI include: n Discrimination (e.g., race, religion, age, n Sexual harassment n Wrongful discipline or termination n Wrongful failure to promote n Retaliation Q. What isn’t covered under EPLI? A. Most actions that are criminal, involve bodily injury or property damage would be excluded. Additionally, claims covered under the Fair Labor Standards Act (FLSA), National Labor Relations Act (NLRA), and Occupational Safety and Health Act (OSHA) are typically excluded also. Q. How much does EPLI cost? A. The cost depends on a number of factors including: n Type of business n Number of employees n Prior claim and lawsuit history n Employee turnover n Companies can reduce their EPLI risk and cost by implementing the following actions: n Develop and distribute an updated employee handbook n Train employees and managers on discrimination and harassment n Keep good records on employee discipline n Work with HR professionals as soon as possible when these issues arise For more on this topic, please contact Rob Wilson at rwilson@thewilsoncompanies.com. See their ad on page 7.

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Some prominent Chicago food industry executives were recently invited to tour the Kikkoman Soy Sauce manufacturing facility in Walworth, Wisconsin, which, produces soy sauce and other convenient Asian-style sauces for distribution in the United States and Canada. This plant is one of the largest naturally brewed soy sauce facility in the world. The massive 700,000 square foot facility slowly ferments soy sauce using the same techniques used by Kikkoman for over 400 years. In the West, we tend to think of four basic flavors: sweet, sour, bitter and salty. Umami (oo-MAH-mee) is the fifth flavor—often described as meaty, savory or brothy. And although it was first identified and analyzed in Japan in the early 20th century, umami has been around for thousands of years as the “secret weapon” of cooks looking to add flavor intensity. Kikkoman Soy Sauce is often used by chefs as the secret ingredient to add Umami to menu items. Pictured above are the people on the tour which included executives from various Midwest food companies, including Ken Roth, Joe Leslie and Frank Bicek of Kikkoman, as well as Cary Miller, Ed Choinard, Jim Vadevoulis, George Betsios, Louie Pissios, Javon McCain, Barry Brooks, Susan Berkoff and Steven Sorensen.

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Food Industry News® March 2020

2020 Jean Banchet Awards Continued from page 30 Pastry Chef of the Year Honoring the standouts who create the endings that ensure meals are memorable. Craig Harzewski (Brindille) Rising Pastry Chef of the Year, presented by NielsenMassey Vanillas Honoring the rising talents in the world of pastry and dessert. Tatum Sinclair (S.K.Y.) Best Neighborhood Restaurant Honoring the restaurants that help define their neighborhoods with excellence in food and service. Passerotto Best Heritage Restaurant Honoring the restaurants working within a cultural tradition and heritage. Cafe Istanbul Best Counter Service Honoring casual dining experiences that stand out in creativity and execution. Publican Quality Meats Best Bar Honoring the most exceptional and innovative establishments in beverage service. Kumiko Best Bartender, presented by Breakthru Beverage Illinois Honoring the most creative and outstanding talents in preparing and serving beverages. Kevin Beary (The Bamboo Room at Three Dots and a Dash) Best Sommelier Honoring the wine professional who stands out for the best program and presentation. Aaron McManus (Oriole) Best Restaurant Service Honoring the establishment providing the highest level of welcoming and helpful service. S.K.Y. Best Restaurant Design Honoring the most creative and impressive design for a restaurant or other establishment. Tzuco The Jean Banchet Culinary Achievement Award Honoring a career in excellence and support of the Chicago restaurant community. 2020 Honoree: Chef Ina Pinkney (Ina’s) For more information, visit banchetawards.com

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Food Industry News® March 2020

ACCOUNTANTS The Dolins Group.......................................... Page 12 ....................847-498-1040 Chamlin PC......................................................................................847-583-8800 ACCOUNTING FIRMS Parhas & Associates ..................................... Page 19 ....................708-430-4545 ADVERTISING Food Industry News .........................................................................847-699-3300 AIR COFFEE ROASTERS Java Master International ................................................................224-848-2070 AIR CONDITIONING-SYSTEMS CLEANING Olympia Maintenance ......................................................................708-344-0344 AIR FILTERS-SALES & SERVICE Olympia Maintenance ......................................................................708-344-0344 ARCHITECTS Dearborn Architects .........................................................................312-939-3838 Sarfatty Associates ..........................................................................847-920-1100 ARCHITECTURAL METAL ACCENTS Progressive Dynamics .................................. Page 14 ....................630-289-3421 ASIAN FOOD PRODUCTS Kikkoman Sales USA.......................................................................630-954-1244 ASSOCIATIONS ACF Chicago Chefs ...................................... Page 28 ..................872-256-CHEF GARA............................................................ Page 31 ....................847-824-6941 Illinois Restaurant Association ...................... Page 20 ....................312-787-4000 ASSOCIATIONS & TRADES For the Love of Chocolate Foundation ............................................773-972-1927 Illinois Food Retailers ......................................................................800-624-6712 Midwest Food Expo WRA ................................................................608-216-2817 ATM MACHINES Meirtran ATM................................................. Page 23 ....................815-275-8031 ATTORNEYS Scharf Banks Marmor ......................................................................312-662-4897 AWNINGS & CANOPIES Chesterﬁeld A nings .................................... Page 20 ....................312-666-0400 AWNINGS - SALES & SERVICE Thatcher Oaks Awnings ................................ Page 06 ....................630-833-5700

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CLASSFIEDS and DIRECTORY OF SERVICES

BAGS-CUSTOM PRINTED Bulldog Packaging ...........................................................................630-458-1152 BAKERS-WHOLESALE Gonnella Baking Co ...................................... Page 21 ....................312-733-2020 Eli’s Cheesecakes............................................................................773-736-3417 Ideal Bakery .....................................................................................773-631-6897 Il Mulino di Valenzano Bakery ..........................................................847-671-5216 JR Dessert Bakery ...........................................................................773-465-6733 Milano Baking Company ................................................................800-495-BUNS BAKERY & DESSERT CONSULTING Sweet Bee .......................................................................................847-828-4812 BAKERY EQUIPMENT Hobart Mixer Repair.........................................................................630-613-8535 BAKERY-PRODUCTS Instantwhip Chicago ..................................... Page 18 ....................800-933-2500 Central Baking Supplies ..................................................................312-243-0888 Chef’s Kitchen Dearborn..................................................................773-801-1600 BAKLAVA Libanais Sweets...............................................................................847-329-5060 BANNERS & POSTERS Accurate Printing .............................................................................708-824-0058 BAR CONSULTANTS Chicago Bar Shop............................................................................312-473-2277 BAR MANUFACTURING & DESIGN Chicago Bar Shop............................................................................312-473-2277 BAR STOOLS Chicago Booth .............................................. Page 24 ....................773-378-8400 Waco Manufacturing ........................................................................312-733-0054 BAR SUPPLIES Ramar Supply Co ......................................... Page 43 ....................708-233-0808 Schultz Supply .................................................................................708-652-2020 BATCH FREEZERS Kool Technologies ......................................... Page 41 ....................630-483-2256 BBQ SAUCE Ken’s Foods .....................................................................................800-633-5800 BEEF New S B L Inc ............................................... Page 25 ....................773-376-8280

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BEEF PRODUCTS Steinbach Provision ...................................... Page 19 ....................773-538-1511 BEER GAS MacCARB ..................................................... Page 21 ....................877-427-2499 BEVERAGE DISPENSING-EQUIPMENT United Fast Food & Beverage .........................................................847-616-0711 BEVERAGES Lifestyle Beverages .........................................................................630-941-7000 BOOTHS Chicago Booth .............................................. Page 24 ....................773-378-8400 Waco Manufacturing ........................................................................312-733-0054 BOOTHS-UPHOLSTERERS Chicago Booth .............................................. Page 24 ....................773-378-8400 BRANDING-LICENSE OPPORTUNITIES Los Comales Licensing................................. Page 12 ....................773-457-1784 BREAD & ROLLS Gonnella Baking Co ...................................... Page 21 ....................312-733-2020 Ideal Bakery .....................................................................................773-631-6897 Il Mulino di Valenzano Bakery ..........................................................847-671-5216 North Shore Baking Corp.................................................................773-655-3485 BROILERS & STEAMERS EmberGlo-A Division of Midco Int’l ..................................................773-604-8700 BURGLAR ALARM SYSTEMS Alarm Detection Systms Inc.......................... Page 47 ....................630-844-5318 BUTCHER BLOCK WOOD TABLES RestaurantWoodTables.com ............................................................773-599-6200 BUTTER-CLARIFIED Danish Maid Butter Co.................................. Page 03 ....................773-731-8787 BUTTER-PREPORTIONED-WHIPPED Danish Maid Butter Co.................................. Page 03 ....................773-731-8787 BUYING GROUPS/CO-OPS GARA............................................................ Page 31 ....................847-824-6941 CALAMARI Fisherman’s Pride ......................................... Page 13 ....................800-543-2110 CANNOLI & CANNOLI PRODUCTS Lezza Spumoni & Desserts .......................... Page 14 ....................708-547-5969

Page 34 CARRY OUT PACKAGING Bulldog Packaging ...........................................................................630-458-1152 CARRYOUT & CATERING PACKAGING Alfa Restaurant Supply ....................................................................773-588-6688 CASH & CARRY OUTLETS Chef’s Kitchen Dearborn..................................................................773-801-1600 CASH AND CARRY OUTLETS Angelo Caputo’s Fresh Markets.......................................................630-514-1338 CATERING-VEHICLES DCI Central ................................................... Page 03 ....................800-468-7478 CCTV SYSTEMS Alarm Detection Systems Inc........................ Page 47 ....................630-844-5318 CHAIRS & FURNISHINGS Vista Chair .......................................................................................773-253-4883 CHAIRS-COMMERCIAL Chicago Booth .............................................. Page 24 ....................773-378-8400 aco Manufacturing ........................................................................312-733-0054 CHARCOAL Charcoal Supply Company ..............................................................312-642-5538 CHEESECAKES Eli’s Cheesecakes............................................................................773-736-3417 CHICKEN-PROGRAMS FSI Foodservice Solutions ...............................................................847-719-6088 CHILI Captain Ken’s Foods..................................... Page 27 ....................800-510-3811 Bistro Soups Div of Vienna Beef ...................................................773-278-7800 CLASSIFIED ADVERTISING Food Industry e s .........................................................................847-699-3300 CLEANING CHEMICALS Jacor LLC ..................................................... Page 04 ....................847-865-3189 CLEANING PRODUCTS SuperClean ......................................................................................847-361-0289 CO2 MacCARB ..................................................... Page 21 ....................877-427-2499 COCKTAILS Puerto De Indias Gin .......................................................................305-934-0803 COFFEE Farmer Brothers Coffee ...................................................................888-542-9298 COFFEE & TEAS Royal Cup Coffee.......................................... Page 10 ....................630-254-3365 COFFEE ROASTERS ec Foods Inc ............................................... Page 10 ....................773-638-5310 ava Master International ................................................................224-848-2070 ugboat Coffee ................................................................................630-390-6613 COLD STORAGE Perishable Distribution Solutions .................. Page 42 ....................888-491-1641 COLD STORAGE-PORTABLE Portable Cold Storage .....................................................................800-535-2445 COMPRESSED GAS MacCARB ..................................................... Page 21 ....................877-427-2499 CONDIMENTS Texas Pete .................................................... Page 5 ......................716-913-7516 CONSTRUCTION COMPANIES alter Daniels Construction ......................... Page 46 ....................773-775-0170 CONTRACT LABOR SERVICES Atlas Employment Services .......................... Page 29 ....................847-671-1557 CONTRACT MANUFACTURING Bistro Soups Div of Vienna Beef ...................................................773-278-7800 COOKING EQUIPMENT Ramar Supply Co ......................................... Page 43 ....................708-233-0808 CORNED BEEF Bea’s Best City Foods................................... Page 08 ....................773-523-1566 CORNED BEEF-FRESH Vienna Beef .................................................. Page 12 ....................773-278-7800 CORPORATE GIFTS Vienna Beef .................................................. Page 12 ....................773-278-7800 CRAFT BEVERAGES Deutsch ine & Spirits ....................................................................708-687-9870 CREDIT CARD PROCESSING eff Bruce PS ..............................................................................773-398-1013 CREDIT CARD PROCESSORS Menio Global....................................................................................855-641-8326 DAIRY-PRODUCTS Instant hip Chicago ..................................... Page 18 ....................800-933-2500 DEGREASERS Jacor LLC ..................................................... Page 04 ....................847-865-3189 DELI-MEATS Bea’s Best City Foods................................... Page 08 ....................773-523-1566 DELIVERY-VEHICLES DCI Central ................................................... Page 03 ....................800-468-7478 DEMO SERVICES-FOOD & BEVERAGE Custom Merchandising Services .....................................................630-814-3679

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foodindustrynews.com DESSERTS Algelato Chicago........................................... Page 11.....................847-455-5355 Eli’s Cheesecakes............................................................................773-736-3417 S eet Bee .......................................................................................847-828-4812 DESSERTS-WHOLESALE e a Spumoni & Desserts .......................... Page 14 ....................708-547-5969 DIRECT MAIL PROGRAMS Food Industry e s .........................................................................847-699-3300 DIRECTV All Sports Direct ...............................................................................630-918-3000 DUCT CLEANING Enviromatic Corp of America ........................ Page 28 ....................800-325-8476 lympia Maintenance ......................................................................708-344-0344 EGGS Farmers en ouse ..................................... Page 24 ....................319-683-2206 K M Sales & Marketing ...................................................................310-245-7703 Meado brook Egg & Dairy Company..............................................773-523-8861 ELECTRIC & GAS STEAMERS EmberGlo-A Division of Midco Int’l ..................................................773-604-8700 ELECTRICAL REPAIR & MAINTENANCE Mackay eating & Mechanical ..................... Page 19 ....................847-381-0448 EMPLOYEE HANDBOOKS Employco USA.............................................. Page 07 ....................630-920-0000 EMPLOYMENT ATTORNEYS Rob Bernstein - aner Muchin .........................................................312-342-7778 ENERGY BROKER Century Energy Solutions ............................. Page 29 ....................630-817-3164 ETHNIC BREADS-ROLLS & PASTRIES Ideal Bakery .....................................................................................773-631-6897 ETHNIC FOODS Kikkoman Sales SA.......................................................................630-954-1244 FACILITY MAINTENANCE mbrella ne ational Facility Services ..........................................773-383-6826 FAUCETS Faucet Shoppe he ...................................... Page 08 ....................773-478-3890 FILTERS-EXHAUST SYSTEMS lympia Maintenance ......................................................................708-344-0344 FIRE ALARM MONITORING Alarm Detection Sytems Inc ......................... Page 47 ....................630-844-5318 FIRE ALARM REPAIR & TESTING Alarm Detection Systems Inc....................... Page 47 ....................630-844-5318 FIRE SUPRESSION SYSTEMS Fo Valley Fire & Safety...................................................................847-695-5990 FIRE-EXTINGUISHERS enrichsen’s Fire & Safety E uipment ............................................800-373-9714 FIRST AID-EQUIPMENT & SUPPLIES Afﬁrmed Medical Service .................................................................847-322-9185 FLATBREADS Grecian Delight Foods .....................................................................847-364-1010 FLOOR-NON-SLIP TREATMENT Step Advantage ............................................ Page 11.....................312-801-4123 FOOD & ALCOHOL SAFETY TRAINING Santa ucia Food Safety raining....................................................772-502-5262 FOOD DISTRIBUTORS Cugini Distribution......................................... Page 26 ....................708-695-9471 Devanco Foods............................................. Page 26 ....................847-228-7070 lympia Food Industries ............................... Page 15 ....................847-349-9358 Sysco Food Services Chicago ...................... Page 09 ....................847-699-4839 ec Foods Inc ............................................... Page 10 ....................773-638-5310 ilkens Foodservice..................................... Page 44 ....................708-235-0788 Angelo Caputo’s Fresh Markets.......................................................630-514-1338 Anichini Brothers..............................................................................312-644-8004 B & B Foodservice ...........................................................................815-834-2621 Chef’s Kitchen Dearborn..................................................................773-801-1600 Chef’s uality Meats........................................................................708-333-0880 GFS Distribution ..............................................................................800-968-6391 Grecian Delight Foods .....................................................................847-364-1010 FOOD EQUIPMENT MANUFACTURERS Sammic Corp ...................................................................................224-307-2232 FOOD PRODUCTS Devanco Foods............................................. Page 26 ....................847-228-7070 lympia Food Industries ............................... Page 15 ....................847-349-9358 ec Foods Inc ............................................... Page 10 ....................773-638-5310 Texas Pete .................................................... Page 5 ......................716-913-7516 Grecian Delight Foods .....................................................................847-364-1010 eil ones Food Company ..............................................................800-543-4356 FOOD PRODUCTS-PREPARED Captain Ken’s Foods..................................... Page 27 ....................800-510-3811 FOOD SHOWS EuroUSA ..........................................................................................773-523-3876 FOODSERVICE EQUIP REP & MAINTENANCE Restaurant Handyman .....................................................................847-232-4474

Food Industry News® March 2020 FOODSERVICE EQUIPMENT hunderbird Food Machinery........................ Page 11.....................866-451-1668 osurdo Inc ......................................................................................630-833-4650 FOODSERVICE EQUIPMENT-REPAIR Mackay eating & Mechanical ..................... Page 19 ....................847-381-0448 CSI - Coker Service Inc ...................................................................888-908-5600 Cobblestone vens .........................................................................847-635-0172 nited Fast Food & Beverage .........................................................847-616-0711 FOODSERVICE- LAYOUT & DESIGN A D E Foodservice E uipment .........................................................630-628-0811 osurdo Inc ......................................................................................630-833-4650 Sarfatty Associates ..........................................................................847-920-1100 FOODSERVICE-EQUIPMENT PARTS City Food E uipment .................................... Page 27 ....................630-613-8535 CSI - Coker Service Inc ...................................................................888-908-5600 Cobblestone vens .........................................................................847-635-0172 FOODSERVICE-SUPPLIES Ramar Supply Co ......................................... Page 43 ....................708-233-0808 FRANCHISE-CONSULTANTS Big Sky Franchising .........................................................................855-824-4759 FREEZER & REF TRAILER RENTAL/LEASING Portable Cold Storage .....................................................................800-535-2445 FREEZERS-ALL TYPES Custom Cooler & Free er ............................. Page 30 ....................630-879-3131 FRESH CUT FRY EQUIPMENT Sammic Corp ...................................................................................224-307-2232 FRYERS FSI Foodservice Solutions ...............................................................847-719-6088 FURNITURE/FIXTURES/DESIGN Vitro Seating Products .....................................................................800-325-7093 GAMING TERMINALS Aces p Gaming..............................................................................773-209-4800 GELATO Algelato Chicago........................................... Page 11.....................847-455-5355 Pala olo’s Artisan Dairy .............................................................. - GE- A GELATO EQUIPMENT & SUPPLIES Kool echnologies ......................................... Page 41 ....................630-483-2256 Pala olo’s Artisan Dairy .............................................................. - GE- A GENERAL CONTRACTORS alter Daniels Construction ......................... Page 46 ....................773-775-0170 GHOST KITCHENS Amped Kitchens...............................................................................323-384-3631 GIARDINIERA E Formella & Sons ...........................................................................630-873-3208 V Formusa Company .......................................................................847-813-6040 GIN Puerto De Indias Gin .......................................................................305-934-0803 GLYCOL REFRIGERATION SYSTEM & REPAIR Mackay eating & Mechanical ..................... Page 19 ....................847-381-0448 GOURMET FOOD PRODUCTS EuroUSA ..........................................................................................773-523-3876 GRAND OPENING PROMOTIONS ED Billboard rucks .......................................................................312-924-7979 GREASE REMOVAL SERVICE Kalu ny Bros Inc ..............................................................................815-744-1453 Mahoney Environmental Inc ............................................................815-730-2088 GREASE TRAP PUMPING SERVICE ierra Environmental..................................... Page 46 ....................888-551-1998 Kalu ny Bros Inc ..............................................................................815-744-1453 GREASE TRAP SERVICE ierra Environmental..................................... Page 46 ....................888-551-1998 Mahoney Environmental Inc ............................................................815-730-2088 GREASE-EXHAUST CLEANING Enviromatic Corp of America ........................ Page 28 ....................800-325-8476 lympia Maintenance ......................................................................708-344-0344 GREEK FOOD PRODUCTS Devanco Foods............................................. Page 26 ....................847-228-7070 lympia Food Industries ............................... Page 15 ....................847-349-9358 Grecian Delight Foods .....................................................................847-364-1010 GROCERY MANUFACTURERS MEMBERSHIP e a Spumoni & Desserts .......................... Page 14 ....................708-547-5969 GYROS Devanco Foods............................................. Page 26 ....................847-228-7070 lympia Food Industries ............................... Page 15 ....................847-349-9358 Grecian Delight Foods .....................................................................847-364-1010 H/R-HUMAN RESOURCE SERVICES Employco USA.............................................. Page 07 ....................630-920-0000 HAMBURGER PATTY MANUFACTURER Devanco Foods............................................. Page 26 ....................847-228-7070 HANDYMAN SERVICES Restaurant Handyman .....................................................................847-232-4474 mbrella ne ational Facility Services ..........................................773-383-6826

Food Industry News® March 2020 HEALTH INSURANCE Employco USA.............................................. Page 07 ....................630-920-0000 Gallagher ...................................................... Page 27 ....................630-285-3686 National Restaurant Association ......................................................312-715-5363 HEATING & AIR CONDITIONER SERVICE & REP Mackay Heating & Mechanical ..................... Page 19 ....................847-381-0448 Mechanical 24..................................................................................847-987-9738 HELIUM MacCARB ..................................................... Page 21 ....................877-427-2499 HISPANIC FOOD DISTRIBUTION B & B Foodservice ...........................................................................815-834-2621 HISPANIC FOOD PRODUCTS La Criolla....................................................... Page 18 ....................312-243-8882 HOOD & DUCT CLEANING Hoodz of Schaumburg .................................. Page 23 ....................847-620-2608 HOOD EXHAUST & FAN CLEANING Enviromatic Corp of America ........................ Page 28 ....................800-325-8476 Olympia Maintenance ......................................................................708-344-0344 HOOD SYSTEMS-FIRE enrichsen’s Fire & Safety E uipment ............................................800-373-9714 HOT DOGS Vienna Beef .................................................. Page 12 ....................773-278-7800 Crawford Sausage ...........................................................................773-277-3095 Red Hot Chicago .............................................................................800-249-5226 HOT SAUCE Texas Pete .................................................... Page 5 ......................716-913-7516 HOT SAUCES Gindo’s Spice of ife ot Sauce ......................................................855-444-6367 HUMMUS & SPREADS Grecian Delight Foods .....................................................................847-364-1010 HVAC REPAIR & MAINTENANCE Restaurant Handyman .....................................................................847-232-4474 ICE CREAM Algelato Chicago........................................... Page 11.....................847-455-5355 Chocolate Shoppe Ice Cream....................... Page 22 ....................608-221-8640 Fox Valley Farms .......................................... Page 11.....................630-231-3005 omer’s Gourmet Ice Cream ........................ Page 06 ....................847-251-0477 Instantwhip Chicago ..................................... Page 18 ....................800-933-2500 Pala olo’s Artisan Dairy .............................................................. 800-4GE-LATO ICE CREAM EQUIPMENT REPAIR & SUPPLY Kool Technologies ......................................... Page 41 ....................630-483-2256 ICE CREAM-EQUIPMENT & SUPPLY Kool Technologies ......................................... Page 41 ....................630-483-2256 ICE CREAM-YOGURT Instantwhip Chicago ..................................... Page 18 ....................800-933-2500 ICE MACHINE REPAIR & SANITIZING Ice Solutions 24 ...............................................................................847-987-9738 Major Appliance Service ..................................................................708-447-4100 ICE MACHINES-SALES-RENTAL OR LEASING Empire Cooler Service .................................. Page 18 ....................312-733-3900 ICE-MAKING EQUIPMENT/REPAIR & SERVICE Mackay Heating & Mechanical ..................... Page 19 ....................847-381-0448 INSURANCE Cacciatore Insurance .................................... Page 22 ....................312-264-6055 Caro Insurance Services .................................................................708-745-5031 Concklin Insurance Agency .............................................................630-268-1600 ISU Northwest Insurance Services ..................................................888-366-3467 Society Insurance ............................................................................888-576-2438 INSURANCE SERVICES Cacciatore Insurance .................................... Page 22 ....................312-264-6055 Gallagher ...................................................... Page 27 ....................630-285-3686 INSURANCE-INDUSTRIAL & COMMERCIAL Cacciatore Insurance .................................... Page 22 ....................312-264-6055 INTERIOR DESIGNERS Sarfatty Associates ..........................................................................847-920-1100 INTERNET ADVERTISING Food Industry News .........................................................................847-699-3300 ITALIAN BEEF Devanco Foods............................................. Page 26 ....................847-228-7070 Serrelli’s Foods ............................................. Page 43 .................. 877-385-BEEF Grecian Delight Foods .....................................................................847-364-1010 Red Hot Chicago .............................................................................800-249-5226 ITALIAN FOOD SPECIALTIES E Formella & Sons ...........................................................................630-873-3208 ITALIAN SAUSAGE Devanco Foods............................................. Page 26 ....................847-228-7070 Anichini Brothers..............................................................................312-644-8004 JANITOR-SUPPLIES Ramar Supply Co ......................................... Page 43 ....................708-233-0808 JAPANESE-FOOD PRODUCTS Kikkoman Sales USA.......................................................................630-954-1244 JUICERS-FRUIT & VEGETABLES Berkel Midwest ................................................................................800-921-9151

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CLASSFIEDS and DIRECTORY OF SERVICES KEYLESS ACCESS CONTROL Alarm Detection Systems Inc........................ Page 47 ....................630-844-5318 KITCHEN FLOOR NON-SLIP TREATMENTS Step Advantage ............................................ Page 11.....................312-801-4123 KITCHEN-EXHAUST SYSTEMS/CLEANING Enviromatic Corp of America ........................ Page 28 ....................800-325-8476 Olympia Maintenance ......................................................................708-344-0344 LINEN SUPPLY & RENTAL SERVICE Cosmopolitan Textile ........................................................................773-254-6100 Mickey’s inen .................................................................................773-545-7211 LIQUOR Puerto De Indias Gin .......................................................................305-934-0803 LIQUOR & SPIRITS Deutsch Wine & Spirits ....................................................................708-687-9870 LIQUOR-WHOLESALE Peerless i uors ..............................................................................773-378-3908 LOGISTICS COMPANIES Perishable Distribution Solutions .................. Page 42 ....................888-491-1641 MAILING PROGRAMS On Time Printing ..............................................................................708-544-4500 MAYONNAISE Columbus Vegetable Oils ............................. Page 48 ....................773-265-6500 MEAT PROCESSING EQUIP SALES & SERVICE City Food E uipment .................................... Page 27 ....................630-613-8535 Berkel Midwest ................................................................................800-921-9151 MEAT-ORGANIC-NATURAL-ABF Fox Deluxe Stap ..............................................................................847-520-8300 MEAT-SMOKED Nueske Applewood Smoked Meats .................................................800-382-2266 MEAT-WHOLESALE Devanco Foods............................................. Page 26 ....................847-228-7070 New S B L Inc ............................................... Page 25 ....................773-376-8280 Angelo Caputo’s Fresh Markets.......................................................630-514-1338 Anichini Brothers..............................................................................312-644-8004 Chef’s uality Meats........................................................................708-333-0880 Fox Deluxe Stap ..............................................................................847-520-8300 International Meat Company............................................................773-622-1400 KLM Sales & Marketing ...................................................................310-245-7703 MEDICAL SUPPLIES Afﬁrmed Medical Service .................................................................847-322-9185 MEDITERRANEAN FOODS Olympia Food Industries ............................... Page 15 ....................847-349-9358 Grecian Delight Foods .....................................................................847-364-1010 MENU-DESIGN Pinata Graphics ...............................................................................312-929-6805 MENUS On Time Printing ..............................................................................708-544-4500 MENUS-CUSTOM PRINTED Accurate Printing .............................................................................708-824-0058 MERCHANT PROCESSING Menio Global....................................................................................855-641-8326 MEXICAN FOOD PRODUCTS B & B Foodservice ...........................................................................815-834-2621 MEXICAN FOODS Los Comales Licensing................................. Page 12 ....................773-457-1784 MILK Instantwhip Chicago ..................................... Page 18 ....................800-933-2500 MINI PASTRIES Ideal Bakery .....................................................................................773-631-6897 NEIGHBORHOOD MARKETING LED Billboard Trucks .......................................................................312-924-7979 NITROGEN MacCARB ..................................................... Page 21 ....................877-427-2499 OILS & FATS-COOKING Columbus Vegetable Oils ............................. Page 48 ....................773-265-6500 OILS & SHORTENING Chef Mac Culinary Cooking Oils ................... Page 16 ....................708-945-9150 Columbus Vegetable Oils ............................. Page 48 ....................773-265-6500 OILS & VINEGAR Pastorelli Foods ............................................ Page 02 ................ 800-SOS-AUCY OILS-COOKING/BULK Columbus Vegetable Oils ............................. Page 48 ....................773-265-6500 OLIVE OILS Columbus Vegetable Oils ............................. Page 48 ....................773-265-6500 ORGANIC FOODS Pastorelli Foods ............................................ Page 02 ................ 800-SOS-AUCY ORGANIC MEAT & POULTRY Fox Deluxe Stap ..............................................................................847-520-8300 OVEN REPAIR & MAINTENANCE Mackay Heating & Mechanical ..................... Page 19 ....................847-381-0448 OVENS-SALES & SERVICE Cobblestone Ovens .........................................................................847-635-0172

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PACKAGING MATERIALS Barrington Packaging Systems........................................................888-814-7999 PACKAGING SYSTEMS Barrington Packaging Systems........................................................888-814-7999 PAINTING & HANDYMAN SERVICES Restaurant Handyman .....................................................................847-232-4474 PANCAKE-BATTER & MIX Tec Foods Inc ............................................... Page 10 ....................773-638-5310 PAPER-PRODUCTS Ramar Supply Co ......................................... Page 43 ....................708-233-0808 Alfa Restaurant Supply ....................................................................773-588-6688 PARTY-FAVORS & SUPPLIES Ramar Supply Co ......................................... Page 43 ....................708-233-0808 PASTA-FRESH AND FROZEN Cugini Distribution......................................... Page 26 ....................708-695-9471 Pastafresh Home Made Pasta .........................................................773-745-5888 PASTRY CONSULTING Sweet Bee .......................................................................................847-828-4812 PATIO ENCLOSURES Thatcher Oaks Awnings ................................ Page 06 ....................630-833-5700 PATIO HEATERS Propane Pete ................................................ Page 32 ....................847-754-7662 PATTY MACHINES/FOOD FORMERS Berkel Midwest ................................................................................800-921-9151 PAYROLL SERVICES Employco USA.............................................. Page 07 ....................630-920-0000 ADP..................................................................................................847-507-4210 PEST CONTROL Rose Pest Solutions ..................................... Page 30 .................800-GOT-PEST PEST CONTROL/PEST ELIMINATION Mc Cloud Services ...........................................................................800-332-7805 PICKLES & RELISH Vienna Beef .................................................. Page 12 ....................773-278-7800 PITA BREAD Olympia Food Industries ............................... Page 15 ....................847-349-9358 Grecian Delight Foods .....................................................................847-364-1010 PIZZA SUPPLY DISTRIBUTORS Anichini Brothers..............................................................................312-644-8004 PLANT BASED FOOD PRODUCTS Ruth’s Vegetarian Gourmet..............................................................218-343-8858 PLANT-BASED FOODS VEGAN Phoenix Bean ..................................................................................773-784-2503 PLUMBING SUPPLIES Faucet Shoppe The ...................................... Page 08 ....................773-478-3890 POINT OF SALE SUPPLIES Alpha POS Services Inc ..................................................................630-690-2870 POINT OF SALE SYSTEMS Alpha POS Services Inc ..................................................................630-690-2870 Retail Control Solutions ...................................................................630-521-9900 Revel Systems .................................................................................415-744-1433 PORK PRODUCTS Steinbach Provision ...................................... Page 19 ....................773-538-1511 Peer Foods ......................................................................................773-927-1440 POS SYSTEMS Alpha POS Systems Inc ..................................................................630-690-2870 Revel Systems .................................................................................415-744-1433 POS SYSTEMS-CLOUD BASED Alpha POS Services Inc ..................................................................630-690-2870 Jeff Bruce (HPS) ..............................................................................773-398-1013 POULTRY PRODUCTS Steinbach Provision ...................................... Page 19 ....................773-538-1511 POULTRY-FRESH New S B L Inc ............................................... Page 25 ....................773-376-8280 POULTRY-WHOLESALE & PROCESSORS Fox Deluxe Stap ..............................................................................847-520-8300 PRESSURE WASHING Olympia Maintenance ......................................................................708-344-0344 PRINTERS On Time Printing ..............................................................................708-544-4500 PRINTING-CUSTOM ITEMS Accurate Printing .............................................................................708-824-0058 PRIVATE LABEL FOOD MANUFACTURERS E Formella & Sons ...........................................................................630-873-3208 Milano Baking Company ................................................................800-495-BUNS PRODUCE DISTRIBUTORS Wilkens Foodservice..................................... Page 44 ....................708-235-0788 PRODUCE-WHOLESALE Angelo Caputo’s Fresh Markets.......................................................630-514-1338 Midwest Foods.................................................................................773-927-8870 PROMOTIONAL MARKETING LED Billboard Trucks .......................................................................312-924-7979 PROPANE Propane Pete ................................................ Page 32 ....................847-754-7662

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Page 36 PROPANE SERVICE Propane Pete ................................................ Page 32 ....................847-754-7662 PUBLIC RELATIONS-MARKETING SERVICES IMR Chicago ....................................................................................312-878-1222 PUBLISHING Food Industry News .........................................................................847-699-3300 RE-UPHOLSTERY Chicago Booth .............................................. Page 24 ....................773-378-8400 REFRIGERATED TRAILER RENTAL/LEASING Portable Cold Storage .....................................................................800-535-2445 REFRIGERATION EQUIPMENT REPAIR Kool Technologies ......................................... Page 41 ....................630-483-2256 Mackay Heating & Mechanical ..................... Page 19 ....................847-381-0448 CSI - Coker Service Inc ...................................................................888-908-5600 Mechanical 24..................................................................................847-987-9738 REFRIGERATION-EQUIP/COMMERCIAL Alphafoodequip.com ..................................... Page 27 ....................888-878-4964 Custom Cooler & Freezer ............................. Page 30 ....................630-879-3131 REMODELING & NEW CONSTRUCTION Walter Daniels Construction ......................... Page 46 ....................773-775-0170 REPUTATION MANAGEMENT Restaurant Marketing - 30 Days Free!.............................................312-872-8050 RESTAURANT CONSULTANTS Stanovich Hospitality .......................................................................708-359-1911 RESTAURANT EQUIP MANUFACTURERS Sammic Corp ...................................................................................224-307-2232 RESTAURANT EQUIPMENT FSI/Foodservice Solutions ...............................................................847-719-6088 Losurdo Inc ......................................................................................630-833-4650 Revel Systems .................................................................................415-744-1433 RESTAURANT EQUIPMENT & SUPPLIES City Food Equipment .................................... Page 27 ....................630-613-8535 Custom Cooler & Freezer ............................. Page 30 ....................630-879-3131 Olympic Store Fixtures ................................. Page 03 ....................773-585-3755 Ramar Supply Co ......................................... Page 43 ....................708-233-0808 Alfa Restaurant Supply ....................................................................773-588-6688 Berkel Midwest ................................................................................800-921-9151 Flattech.com ....................................................................................855-999-3528 Schultz Supply .................................................................................708-652-2020 TriMark Marlinn Equip & Supplies....................................................708-496-1700 RESTAURANT EQUIPMENT REPAIR SERVICE City Food Equipment .................................... Page 27 ....................630-613-8535 Mackay Heating & Mechanical ..................... Page 19 ....................847-381-0448 Berkel Midwest ................................................................................800-921-9151 CSI - Coker Service Inc ...................................................................888-908-5600 Cobblestone Ovens .........................................................................847-635-0172 Emerald Service Inc.........................................................................888-696-7317 Major Appliance Service ..................................................................708-447-4100 RESTAURANT EQUIPMENT-NEW & USED March Quality Used & New Equip ................ Page 19 ....................800-210-5895 RESTAURANT MARKETING Restaurant Marketing - 30 Days Free!.............................................312-872-8050 RESTAURANT REAL ESTATE SALES John Moauro/Realty Executives ......................................................708-361-1150 Kudan Group Inc..............................................................................312-575-0480 Nick Dibrizzi/Coldwell Banker ..........................................................708-562-9328 Pontarelli & Company ......................................................................847-778-3571 RESTAURANT-DESIGNERS A D E Foodservice Equipment .........................................................630-628-0811 Losurdo Inc ......................................................................................630-833-4650 Sarfatty Associates ..........................................................................847-920-1100 RESTAURANTS La Scarola Restaurant .....................................................................312-243-1740 ROOF TOP GREASE CONTAINMENT SYSTEMS Enviromatic Corp of America ........................ Page 28 ....................800-325-8476 ROOFS-SALES-REPAIR & MAINTENANCE Care Sheet Metal & Rooﬁng ......................... Page 23 ....................708-387-9784 SAFETY TREATMENT FOR FLOORS Step Advantage ............................................ Page 11.....................312-801-4123 SALAD-DRESSINGS Ken’s Foods .....................................................................................800-633-5800 SALAD-DRESSINGS & OILS Columbus Vegetable Oils ............................. Page 48 ....................773-265-6500 Tec Foods Inc ............................................... Page 10 ....................773-638-5310 SANITATION CERTIFICATION Illinois Restaurant Association ...................... Page 20 ....................312-787-4000 SANITATION CLASSES Santa Lucia Food Safety Training....................................................773-502-5262 SATELLITE TV SYSTEMS All Sports Direct ...............................................................................630-918-3000

foodindustrynews.com SAUSAGE Vienna Beef .................................................. Page 12 ....................773-278-7800 Angelo Caputo’s Fresh Markets.......................................................630-514-1338 Anichini Brothers..............................................................................312-644-8004 Crawford Sausage ...........................................................................773-277-3095 Red Hot Chicago .............................................................................800-249-5226 SCALES Berkel Midwest ................................................................................800-921-9151 SCALES-SALES & REPAIR Accurate Scale Company ............................. Page 20 ....................773-847-1820 SEAFOOD Fisherman’s Pride ......................................... Page 13 ....................800-543-2110 SEASONINGS & SEASONING BLENDS Famar Flavors............................................... Page 28 ....................708-926-2951 SEATING Waco Manufacturing ........................................................................312-733-0054 SEATING REPAIRS Express Seating............................................ Page 08 ....................630-985-7797 SELF-SERVICE ORDERING KIOSKS Alpha POS Services Inc ..................................................................630-690-2870 Revel Systems .................................................................................415-744-1433 SEWER(MAINT)-RODDING & JETTING Tierra Environmental..................................... Page 46 ....................888-551-1998 SHEET METAL Progressive Dynamics .................................. Page 14 ....................630-289-3421 SHIPPING-REFRIGERATED & FROZEN Perishable Distribution Solutions .................. Page 42 ....................888-491-1641 SHORTENING Columbus Vegetable Oils ............................. Page 48 ....................773-265-6500 SIGNAGE-INDOOR & OUTDOOR American Graphics ....................................... Page 16 ....................888-774-6270 SIGNS Pinata Graphics ...............................................................................312-929-6805 SLICER SERVICE City Food Equipment .................................... Page 27 ....................630-613-8535 SLICERS-SALES & SERVICE Berkel Midwest ................................................................................800-921-9151 SLOT MACHINES Illinois Gaming Systems ..................................................................312-544-9856 SOAPS & DETERGENTS Jacor LLC ..................................................... Page 04 ....................847-865-3189 SOCIAL MEDIA MARKETING The Digital Restaurant .................................. Page 43 ....................630-768-9313 SOFT DRINKS PepsiCo Foodservice.......................................................................773-893-2319 SOFT SERVE-ICE CREAM/EQUIP & SUPPLIES Kool Technologies ......................................... Page 41 ....................630-483-2256 SOUP BASES R L Schreiber Inc .............................................................................954-972-7102 SOUPS Vienna Beef .................................................. Page 12 ....................773-278-7800 Bistro Soups (Div of Vienna Beef) ...................................................773-278-7800 SOUS-VIDE COOKERS Sammic Corp ...................................................................................224-307-2232 SPECIALTY FOODS DISTRIBUTOR Artisan Specialty Foods ...................................................................708-762-5238 SPICE BLENDS Famar Flavors............................................... Page 28 ....................708-926-2951 SPICES La Criolla....................................................... Page 18 ....................312-243-8882 ST PATRICK’S DAY ITEMS Bea’s Best City Foods................................... Page 08 ....................773-523-1566 STAFFING-SERVICES Atlas Employment Services .......................... Page 29 ....................847-671-1557 STEAM CLEANING Olympia Maintenance ......................................................................708-344-0344 SUPERMARKET- EQUIPMENT/ NEW & USED Berkel Midwest ................................................................................800-921-9151 SWEEPSTAKES MACHINES Collage LLC .....................................................................................312-593-8084 SWEET GOODS North Shore Baking Corp.................................................................773-655-3485 TABLE ACCESSORIES Flattech.com ....................................................................................855-999-3528 TABLE LEVELING DEVICES Flattech.com ....................................................................................855-999-3528 TABLE TOP AND COOKING EQUIPMENT EmberGlo-A Division of Midco Int’l ..................................................773-604-8700 TABLES-ALL TYPES Chicago Booth .............................................. Page 24 ....................773-378-8400 RestaurantWoodTables.com ............................................................773-599-6200 Waco Manufacturing ........................................................................312-733-0054

Food Industry News® March 2020 TAMALES Supreme Frozen Products ...............................................................773-622-3777 TEA-GREEN Dewdrop Tea ....................................................................................630-335-7806 TEMPORARY STAFFING Atlas Employment Services .......................... Page 29 ....................847-671-1557 THEATERS AND VENUES Onesti Entertainment Corporation ...................................................630-962-7000 TOFU AND BEAN SPROUTS Phoenix Bean ..................................................................................773-784-2503 TOMATO PRODUCTS Pastorelli Foods ............................................ Page 02 ................ 800-SOS-AUCY TRADE PUBLICATIONS Food Industry News .........................................................................847-699-3300 TRADE SHOWS & EVENTS Midwest Food Expo WRA ...............................................................608-216-2817 TRUCK BODIES-SALES & REPAIR Paramount Truck Body ................................. Page 14 ....................312-666-6441 TRUCK GRAPHICS American Graphics ....................................... Page 16 ....................888-774-6270 TRUCK-REFRIGERATED DCI Central ................................................... Page 03 ....................800-468-7478 TRUCK-SALES & SERVICE DCI Central ................................................... Page 03 ....................800-468-7478 TRUCK-SALES NEW & USED D & S Truck Center ....................................... Page 24 ....................708-352-5551 UPCOMING EVENTS Wisconsin Restaurant Association...................................................800-589-3211 VEGAN FOOD PRODUCTS Ruth’s Vegetarian Gourmet..............................................................218-343-8858 VEHICLE WRAPS Paramount Truck Body ................................. Page 14 ....................312-666-6441 VENDING MACHINES Collage LLC .....................................................................................312-593-8084 VENTILATING-SYTEMS CLEANING Enviromatic Corp of America ........................ Page 28 ....................800-325-8476 Olympia Maintenance ......................................................................708-344-0344 VIDEO GAMING TERMINALS Illinois Gaming Systems ..................................................................312-544-9856 WALK IN COOLER- MOBILE- RENTAL/LEASING Portable Cold Storage .....................................................................800-535-2445 WALK-IN COOLER REPAIR & MAINTENANCE Mackay Heating & Mechanical ..................... Page 19 ....................847-381-0448 Mechanical 24..................................................................................847-987-9738 WALK-IN COOLERS AND FREEZERS Custom Cooler & Freezer ............................. Page 30 ....................630-879-3131 WEBSITE DESIGN Americaneagle.com ...................................... Page 33 ....................847-699-0300 The Digital Restaurant .................................. Page 43 ....................630-768-9313 WEBSITE DESIGN SERVICES Buildthis.com ................................................ Page 41 ....................312-655-9999 WEDDING CAKES Ideal Bakery .....................................................................................773-631-6897 WELDING & FABRICATING KOP Ind. Welding & Fabrication ................... Page 46 ....................630-930-9516 WHIPPED CREAM Instantwhip Chicago ..................................... Page 18 ....................800-933-2500 WI-FI SYSTENS FOR RESTAURANTS Restaurant Marketing - 30 Days Free..............................................312-872-8050 WILD GAME Fox Deluxe Stap ..............................................................................847-520-8300 WIND SCREENS Thatcher Oaks Awnings ................................ Page 06 ....................630-833-5700 WINE & SPIRITS Deutsch Wine & Spirits ....................................................................708-687-9870 WORKERS COMP INSURANCE Employco USA.............................................. Page 07 ....................620-920-0000 YOGURT & SOFT SERVE EQUIPMENT Kool Technologies ......................................... Page 41 ....................630-483-2256

WANT TO LIST YOUR BUSINESS IN OUR DIRECTORY OF SERVICES? CALL TODAY FOR INFORMATION: 847-699-3300

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2/12/20 2:24 PM

Food Industry News® March 2020

CLASSFIEDS and DIRECTORY OF SERVICES

Page 37

CHICAGOLAND’S BEST LOCATIONS FOR SALE 24 HOUR VOICEMAIL

Only From

Email—nick.dibrizzi@cbexchange.com

NEW-RISTORANTEPIZZA-PASTA, ETC. WITH REAL ESTATE

Homemade Italian food/Hot Restaurant Row. $300,000 Cash Flow/200 covers on Saturday night.100 Deliveries a night/Short hours. Dinner only/Closed Monday. Chicago Northwest. Full liquor license with sit down bar-Video Gaming Allowed SPORTS BAR-PIZZERIA WESTERN SUBURBS - PLAINFIELD

5,000 SF sports bar-pizzeria with plenty of parking. National tenant location. Gross sales $1,500,000; big bar business. Class A turn-key. Rent $10,000 per month.

NEW: NATIONAL TENANT LOCATION-DRIVE THRU WINDOW VIDEO GAMING ALLOWED

CHICAGOLAND AREA! PIZZERIA BUSINESS ONLY: 200+ DELIVERIES PER DAY WITH 10-12 DELIVERY DRIVERS ONSITE/VERY LOW RENT

Lake County/Round Lake Bldg 2,910; lot 22,104 SF For Sale/Lease.

Established for 35 years, owner retiring. Corner location 3,500 SF plus full basement, seats 80 Pick up/carry out/two dining areas with separate entrances. Outdoor patio. Full liquor license & patio license. Always busy, never empty. Includes Business, Furniture, Fixtures and Equipment. SW SUBURBS–BURBANK– 79th & HARLEM CORNER FREE STANDING 2,000 SF TURN-KEY PIZZERIA OR FAST FOOD RESTAURANT WITH DRIVE THRU WINDOW. FOR SALE OR LEASE

Seats 50 plus 30 outdoor patio. Parks 20. Rent $2,000 per month plus $2,103 month real estate taxes. For Real Estate: $349,500.

RISTORANTE-PIZZERIA-BARVIDEO GAMING PLUS OUTDOOR DINING EAT-DRINK-WIN

Dine in-carry out-delivery-catering; Established since 1987. Newly remodeled 4,300 SF building with unlimited parking. Seats 150 plus 80 outdoor dining. Located in the NW Suburbs on the Hottest Restaurant Row. Serving Oak Park, River Forest, Elmwood Park, etc. Selling Real Estate and Business or bring in your own concept.

From 5,000-8,000 SF building sizes. Poker machines generate from $8,000-$15,000 per month. For Sale as package or individually.

ESTABLISHED SPORTS-BAR-PUB WITH VIDEO GAMING

Over $1,600,000.00 in Sales a year, plus $15,000 per month net for the house in Video Gaming. Hard corner, stoplight intersection; 45,000 trafﬁc count per day. Free standing 6,700 SF bldg., plus lower level. Enclosed bar-patio & outdoor patio seats 400. Lot 30,000 SF parks 40. Selling Real Estate and Business.

NEW: DOWNTOWN DEKALB BY NORTHERN IL UNIVERSITY - VIDEO GAMING ALLOWED Corner 7,000 SF restaurant/sports bar/banquets. Well established. For Sale/Lease.

NEW - STEAKHOUSE-BAR-BANQUETS & VIDEO GAMING, MOST FAMOUS IN WILL COUNTY, CORNER STOPLIGHT INTERSECTION, SEATS 400+/-, PARKS 130+/- Established for 46 years, Real $$$ Maker. 3 million in sales a year, cash ﬂow $350,000 per year veriﬁable. Selling Real Estate & Business - Price Upon Request.

NEW PIZZERIAS AVAILABLE: CHICAGO MIDWAY

Established since 1987; 60% pick up; 40% delivery. Real $$$ Maker; owner retiring. Selling Real Estate and Business.

CHICAGO BEVERLY-ROSELAND

Pick up, delivery, dine-in. Free standing 4,000 SF bldg. on 24,000 SF lot. Real $$$ Maker. Selling Business and Real Estate.

SW SUBURBS-LA GRANGE

Established for 17 years; owner retiring. 1,800 SF, seats 30. Hard corner location, tremendous traffic flow. 50% pick up; 20% delivery; 30% dine in. Very profitable, caters to a large residential, retail and industrial park. Selling business only.

MEMBER: CRBA

NEW-SPORTS BARSPIZZERIAS & VIDEO GAMING/SIX (6) LOCATIONS, THREE (3) WITH REAL ESTATE & BUSINESS, THREE (3) BUSINESS ONLY. SW SUBURBS: TINLEY PARK, EVERGREEN PARK, PALOS HILLS, MIDLOTHIAN, BURBANK & BRIDGEVIEWEAT-DRINK-WIN Family owned and operated since 1986.

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.

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

LOCATION / TYPE / DESCRIPTION / PRICE

St Charles, IL Alsip, IL Vernon Hills, IL Chicago, IL Lincolnshire, IL Joliet, IL North Aurora Worth, IL Bloomingdale, IL Carpentersville, IL Bartlett, IL Oak Creek, WI Chicago, IL Wheeling, IL Portage, IN Lincolnwood, IL

FAST FOOD Sandwich Shop in Historic Downtown St. Charles - Priced to Sell Fast $35,000 FAST FOOD Well Known, Long Established, Popular Destination, Great Opportunity $69,500 FAST FOOD Fast Food - “One of a Kind” - There for 25 Years - Great Business / Potential $129,000 FAST FOOD Fast Food in the Heart of Chicago - Well Known - Long Established $130,000 BREAKFAST-LUNCH ONLY Breakfast Lunch Only - Huge Parking Lot - Great Business - Rare Opportunity $150,000 RESTAURANT - ITALIAN Great Italian Restaurant in Joliet, IL $215,000 BAR / GRILL Bar and Grill. Profitable and Well-Known. VIDEO GAMING. Many $’s! $225,000 RETAIL STORES / STRIP MALL 4-Store Strip Mall - Corner - Fully Leased - Well Maintained $359,000 RESTAURANT-AMERICAN Excellent Restaurant - Great Business - Breakfast - Lunch - Dinner $450,000 FAST FOOD Very profitable and free-standing fast food restaurant with Drive Thru! $520,000 FAST FOOD Outstanding Fast Food, Video Gaming, With Property. Looking Sharp! $549,000 BREAKFAST-LUNCH ONLY Breakfast Lunch Only - Free Standing - Impressive - Profitable! W/Prop $2.6M $625,000 RETAIL STORE(S) Great Investment, 9% Return, Corner, New Roof, H VAC, Plumbing $650,000 FAST FOOD / RETAIL STORES Buy property for only $650,000 or ground lease it for $5,000 per month $650,000 BREAKFAST-LUNCH ONLY Breakfast-Lunch Only - Impressive Interior! 185-Seats, 5,500 sq. ft. W/Property $695,000 HOME - SINGLE FAMILY Charming single-family home with 5-Bedrooms & 3-Baths in Lincolnwood Towers $825,000

Call or Email our ofﬁce for FREE: 1) Market Evaluation of your business, 2) FARMERSTM insurance quote, 3) Property Management quote

MEMBER: CRBA

march 2020 33-40 classifieds.indd 37

BUSINESS OPPORTUNITIES • THINKING OF BUYING OR SELLING? CALL JOHN MOAURO! DRIVE-THRU NEW ITALIAN BEEF & PIZZA RESTAURANT Recently remodeled. Business & property. Very conﬁdential. Approx. 6,000 sq. ft. with additional tenant. Located in Western suburbs near Oak Brook. Busy thoroughfare. Asking mid $4Ks. Call for details.

LEMONT LOCATION

acan o e a ce o ima e ac e on S a e S ee o en ia comme cia can e e one o comme icia e ai ice o e ing

DING

PEN

CATERING BUSINESS FOR SALE

Community favorite. Many years in business with base established. Limited o e oﬁ a e a a eo e Sellers will train. Call for details.

D L O S

COMMUNITY FAVORITE

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

SUBURBAN LOCATION

ami e a an a ai a e a i e o e 40 years. Approx. 4,5 00 sq. ft. Freestanding i ing en o a ing ea en o a ing ig o me a e ea ona e ea e ine on ing

ITALIAN FAVORITE

e a an aci i ee S an ing g o i a ing ea o an conce e i e i o Currently piz z a restaurant with gaming. om e e ac age a o e ai

Fast food w/ drive thru. B usiness o e i a i iona ca e ing i c en in o e e e o Sea ig o me nea in e ec ion a o e ai

POPULAR SPORTS BAR & GRILL Legendary sports bar, restaurant & banquet facility. Total package. 6,450 sq. ft. bldg. on 11/2 acres of property. Seats over 300. Located in Western burbs near shopping, ofﬁces and residential. Includes video gaming. Call for details. $1,799,000.

AMBASSADOR

9999 West 143rd Street Orland Park, IL 60462

Broker/Appraiser Always Confidential

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

2/12/20 1:30 PM

Page 38

Chicago’s Premier Hospitality Real Estate Brokers Visit our website or contact us for brokerage services today. www.kudangroup.com | 312-575-0480 Chicago Suburbs - Restaurant Group for Sale - Taco Madre

LI NE ST W IN G!

RE P DU RI CT CE IO N!

LI NE ST W IN G!

Four profitable restaurants in great Chicago Suburbs; Naperville, St. Charles, North Aurora & Montgomery. Inquire with broker for details. Total Sale Price: $750,000 (Business Only) Agent: Juan Carlos / Georg

RE P DU RI CT CE IO N!

Food Industry News® March 2020

foodindustrynews.com

Chicago Brewery- Confidential #G130 - Business for Sale

Local brewery located in a landmark building. Fully rehabbed in 2014 with high-end finishes, elevators and full service brewery. All FF&E included. Size: 3,800 SF Rental Rate: $8,000/Month NNN Price: $299K Agent: Georg

Wheaton- 311 E. Loop Rd. - Cozymel’s - Business & Assets for Sale Only

Long established Mexican restaurant with a history of strong cash flow. Features two private party rooms, large patio & parking for 200. Situated on 2.71 Acres. Size: 9,002 SF Rental Rate: $29.16/SF Gross Price: $199K Agent: Adam

Hoffman Estates- 1766 W. Algonquin Rd. - Business for Sale

Restaurant built for high volume/private parties! Space can be divided into many rooms for multiple events. Brand new wood floors & video gaming. Size: 4,500 SF Rental Rate: $4,785/Mo. NNN Price: $349K Agent: Chad

Joliet- 22 Cass St. - The Forge - Nightclub Business for Sale

Two-story, multi-room music venue featuring a VIP lounge, private party room & full kitchen. Holds special entertainment license for all ages events. Size: 10,634 SF Rental Rate: $11,500/Mo. Gross Price: $599K Agent: Chad

Lakeview- 2852-56 N. Southport Ave. - Two Adjacent Spaces for Lease

PONTARELLI ASSOCIATES REAL ESTATE SERVICES

*Restaurant Brokerage Division*

Vince Ferraro

PIZZERIA: Outstanding opportunity to own this renowned pizzeria and full service restaurant. NW Suburb. Established 1973. Home of Chicagoland’s original stuffed pizza! Seats 125. Plenty of parking. Full liquor license. BONUS: Big $$$$$$ from Video Gaming! Priced right @ $249K. BREAKFAST/LUNCH: Well established neighborhood icon in upscale community on Chicago’s NW side. Seats 90 plus. 20 on sidewalk patio. Parking lot. Sound lease. Corner location access from park and train station. Excellent condition...needs “hands-on” owner. Biz, FF&E...NEW PRICE @ $79K. TAVERN: Totally remodeled bar with rare Chicago Tavern License (corporate!)!! 2am/3am. No strikes. 50 capacity. Great lease. Excellent clientele...class act! Biz, FF&E, License @ $65K. FORMER KATHY’S LAKESIDE INN: Opportunity knocks! Located on Forest Lake in Lake Zurich. 4,200 sf building w/ apartment, parking lot, 82’ pier for boats. Owner will assist tenant to rehab and re-establish this once popular venue until free rent subsides. Call!! IRISH PUB: Prime NW Chicago. Tavern License! Freestanding 3,000 sf brick building. Parking lot. Kitchen. Surrounded by commercial industrial and residential. Proﬁt from day one! True “turn-key.” Great lease with renewal options. Biz, FF&E @ $195K. BAR & GRILL: Elmwood Park. Short hours, but 2am license. 12 taps. Seats 44. Menu well-reviewed on social media. 4 gaming machines. Kitty-corner from new legalized marijuana dispensing!! $75K w/ great lease or $245K w/ Real Estate. MEXICAN: High volume. Seats 90. Liquor license. NW Suburb. Famous name. Authentic cuisine. Family owned. 29 years. Good lease. Keep franchise or change name. Opportunity! Biz, FF&E @ $89K.

Operate your multi-use concept at this corner location! Large sidewalk cafe + private outdoor beer garden (1,723 SF). Two bars, large kitchen & full basement. Size: 4,627 SF + B.G. Rental Rate: $26/SF NNN + $9.13/SF CAM/TAX Agent: Jarrett

MIXED USE BUILDING: 3 apartments, tavern, patio and 2 car garage. Licenses included. Beautiful building...big income! RE, Biz, Licenses @ $645K

Lake Barrington- 28682 W. NW Hwy. - Horseshoe Grill - Business for Sale

1. “CAFE 14” 300 N. NW HWY., Palatine. January 2020. Mauro and Felipe, new owners. (847-705-6330)

Restaurant/bar with large outdoor patio. Includes all FF&E; 12 tap beer system, full walk-in refrigerator, dual pizza ovens, patio tables, chairs and more! Size: 2,920 SF Interior Rental Rate: $4,356/Mo. NNN Price: $120K Agent: Chad

Logan Square- Confidential #B132- Restaurant Assets & Licenses for Sale Fully equipped restaurant with Incidental Liquor & Retail Food licenses included. Desirable location with basement & sidewalk patio. Rent is Modified Gross. Size: 1,833 SF 1st Floor Rental Rate: $6,247/Mo. Price: $229K Agents: JC/Brian

Ukrainian Village- 2018 W. Chicago Ave. - Restaurant Assets for Sale

Charming restaurant off of Chicago/Damen. New lease includes usage of great outdoor patio in the rear. Includes exhaust hood, walk-in cooler & central HVAC. Size: 1,531 SF Rental Rate: $27/SF NNN Price: $39,900 Agent: Adam

West Ridge- 2649-51 W. Peterson Ave. - Restaurant Real Estate for Sale

Fully built-out restaurant with real estate for sale. Freestanding one-story building in a busy commercial district. Near two public parks; Mather & Green Briar. Size: 2,400 SF Building on 3,272 SF Lot Price: $385K Agents: Brian/JC

Countryside- 6201 Joliet Rd. - Holiday Inn Hotel - Space for Lease

Newly renovated bar/restaurant/nightclub space featuring vaulted ceilings with skylights, large outdoor patio, private party room and 30’ bar. Size: 8,183 SF + Basement Rental Rate: $18.50/SF NNN Agent: Adam

Evanston- 1710 Orrington Ave.- Hilton Orrington Hotel - Space for Lease Fully built-out flagship restaurant space for lease. Includes 35’ L-shaped marble bar, private dining area & 2 large dining rooms. Outdoor seating 1,200 SF. Size: 4,730-7,480 SF Rental Rate: $25/SF Net Agent: Jarrett

Wicker Park - 1942 W. Division St. - Fifolet - Business for Sale

Beautifully built-out turn-key restaurant on busy Division Street. Features include original brickwork, full bar and kitchen, and sidewalk cafe. Size: 1,930 SF Rental Rate: $36.68/SF Gross Price: $150K Agent: Daniel REQUEST A COPY OF OUR COMPLETE INVENTORY AT INFO@KUDANGROUP.COM Kudan Group, Inc. 566 W. Lake St. Suite 225 Chicago, IL 60661 312.575.0480 kudangroup.com

* NEW OWNERS:

2. “TASTY SPIN” 1038 Weiland Road, Buffalo Grove. January 2020. (847) 537-0700 Mike & Jessica, new owners.

MORE LISTINGS AVAILABLE–CALL! SELLING? ALWAYS CONFIDENTIAL!

VinceF@PontarelliAssociates.com

CALL 847-778-3571 MEMBER: CRBA

Thriving well-known & successful pizza and fast food business for 45 years, currently in operation, Prime Location on LaGrange Rd. Turn Key operation. All Fixtures and equipment. Reasonable rent. Good income. $325,000

Call 708-349-1111

Ask for Robert Shutay

RACINE WISCONSIN

Family restaurant. Seats:100+, Parkng:+/- 40. Real Estate only “For Sale or Lease” Current tenant may stay or vacate. Call for details. John Pantelopoulos

(224) 730-1953 JP Realty

COMMERCIAL/ RESIDENTIAL BUILDING 3 Building Portfolio in 9,800 sq ft lot. 7 apartments, 4 stores. Central air in all units. Great rental income. Rogers Park, next to Metra Station. 1 unit is 1,200 sq. ft. tavern with 4:00 Lic and PPA license. Some ﬁnancing available.

Call Wesley at

773-671-1273

MEMBER: CRBA

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Food Industry NewsÂ® March 2020

CLASSFIEDS and DIRECTORY OF SERVICES

Page 39

FOOD PROCESSING FACILITY PERFECT FOR THC INFUSED EDIBLE PRODUCTION

Former USDA Facility 7,200 Square Foot built in 2005. 2,000 square foot chilled production room. 5 Walk-in Freezer/ Coolers totaling over 1,000 square foot. Alternative fuel fueling station availability. A green facility with 800 AMPs of power. Parking for 19 cars and 5 offices. For sale at $649,900 or lease at $6900. per month. Ask about your application period discount.

773-960-5642

march 2020 33-40 classifieds.indd 39

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Food Industry News® March 2020 PHOTO CREDITS JOHN STOFFER

Inclusion & Diversity Key in Successful Restaurants

Restaurants must work to create a diverse, inclusive workplace culture in order to attract and retain staff in an industry that often sees higher than average levels of employee turnover, according to executives from Ballard Brands, BurgerFi, Chi’Lantro and Chronic Tacos who discussed the topic at the Fast Casual Executive Summit in Austin, Texas. “There are obligations on employers to have the right compliance training … but we all have to do a better job of recognizing the value of diversity, rather than it just being an obligation,” said Chronic Tacos CEO Michael Mohammed. – Adapted from FastCasual Don ‘t sweat the small stuff This is good advice since our lives seem to be plagued with endless amounts of irritating, time-consuming, and inexcusable stuff that drives us crazy. This is why it’s helpful to take a “water off a duck’s back” approach as a way to keep our sanity. But (and here it comes), not about everything. In a client memo, an attorney used “onerous” (it means burdensome) instead of “onus” (it means responsibility or duty), Small stuff? Just a mistake. Perhaps, but when you’re preparing a legal document that impacts someone’s life, it can be a big deal. This is why a “Don’t worry about it” attitude simply won’t cut it in a business environment, one that requires (and rewards) accuracy, clarity, and focus. Vocabulary may not save the world, but it may save your next sale, deal, or even your job. – John Graham

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RPM Seafood Continued from page 1 There are also three boardrooms that feature the same floor-to-ceiling windows, large wooden tables and flat-screen TVs to accommodate intimate groups of 12–20 guests. RPM Seafood features the truest expression of the world’s best fish and seafood, with executive chef Bob Broskey (formerly of Beacon Tavern, Intro and L20) leading the kitchen. The menu is broken into categories such as Crudo & Tartare, Seafood Towers, Delicately Grilled and Seafood Steaks. Signature dishes include Bone-In Swordfish Ribeye with coriander and herb oil; CharcoalGrilled Black Bass with Moroccan spices and salsa verde; an updated take on an old Chicago classic, the Peekytoe Crab de Jonghe with garlic butter and espelette; and Grilled King Crab with curry aioli. The menu also incorporates a selection of steaks including 100-Day Dry-Aged Olive Beef from Japan and Cape Grim Grass-Fed NY Strip from Tasmania. The Platinum Coconut Cake – layered with devil’s food, coconut cream and white chocolate – makes for a show stopping dessert. The wine program is led by RPM Wine Director and partner, Richard Hanauer, a Food & Wine Sommelier of the Year and Wine Enthusiast 40 Under 40 Tastemaker. The list is built around the seafood-friendly wines of Burgundy (including famous Chablis houses dating back generations) but also features Bordeaux, Super Tuscans and RPM Private Barrels. RPM Beverage Director, Benjamin Schiller, curates the cocktail list which includes iterations of classic drinks alongside a number of RPM originals like the Weston made with Eagle Rare 10-yr bourbon, Dark Matter espresso and essence of pipe tobacco. RPM Seafood also features an Agave Program that highlights drinks made with mezcal and tequila. RPM Seafood is open Monday – Sunday from 4:00 PM – 11:30 PM.

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Food Industry News® March 2020

Page 41

Portion Control Containers Let Customers Heat Up Their Grab & Go Datassential reports that at least 72% of all menus have a mention of something “spicy”. But with nearly half of customers eating their food off-premises, portion control packets are in high demand. Operators need more portion control packaging options for their hot sauce or spicy products for grab & go, takeout and catering. A recent survey of operators found that 50% are still filling plastic ramekins with a lid for offpremise applications. Texas Pete® offers its original hot sauce, CHA! by Texas Pete® Sriracha Sauce and ¡SABOR! by Texas Pete® Mexican-Style Hot Sauce in portion control packets. Texas Pete® Original Hot Sauce is also available in 1.69 oz. plastic bottles. These bottles are ideal for catered events. The variety of spicy flavors that Texas Pete® offers can be an important differentiator for an operation. For example, menu mentions of sriracha have risen by 83% since 2015 and Texas Pete® is one of the few manufacturers offering a 7-gram PC. Texas Pete® ¡SABOR! Mexican-Style Hot Sauce is likewise unique in its availability in a 7-gram PC. Texas Pete® Original Hot Sauce in PCs is one of the most widely distributed regular hot sauces in restaurants nationwide. One reason is that its moderately spicy so there is no fear of offering a PC containing something that is too hot for customers, or negatively impacting a menu item. When asked what level of heat consumers prefer, the largest percentage said they liked their food “moderately spicy”. Texas Pete® is the fastest growing retail brand of hot sauce in the U.S. among the top 5 brands*. Thus, consumers know and love the Texas Pete® brand and expect “their” brand to be offered by your business. Remember, you can cash in on rebates of up to $500 on Texas Pete® products as you stock up for a long season ahead. . A consumer favorite for more than 80 years, Texas Pete® Original Hot Sauce features a secret blend of specially selected peppers fermented to perfection to assure plenty of bold, spicy goodness. It adds epic flavor to just about anything, and with 340-740 Scoville heat units, it won’t overpower food. It’s the classic hot sauce flavor with just the right amount of heat TEXAS PETE® FIERY SWEET SAUCE While Texas Pete® Fiery Sweet Sauce amplifies the flavor of ribs, pork, chicken, and beef, its uses go far beyond the grill. Try it in glazes and marinades, as well as mayonnaise, ketchup, and mustard blends, to add a layer of pizzazz to practically any menu. It’s mildly spicy with a sweet hint of honey and molasses. CHA! by Texas Pete® is an epic showdown of sweet and heat, with its intense sriracha flavor. Featuring a tantalizing heat level (1,200-1,800 Scoville units), CHA! gives any recipe an added kick. With fewer preservatives than other sriracha sauces, CHA! by Texas Pete® offers extraordinary flavor, color, and consistency at a more affordable price. It’s famous for a hot sriracha flavor with consistent color and quality. See their ad on page 5.

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Stella Barra adds Pastas, Pizza, an Expanded Wine List and More

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

Stella Barra is transforming into Stella Barra Pizzeria & Wine Bar, debuting a new menu of Italian wine bar favorites alongside the We Service Most Brands restaurant’s signature 7 Day / 24 Hour Service hand-stretched pizzas. From Chef / Partner Jeff kooltechnologies.com Mahin and Executive Chef Ben Goodnick, the new concept highlights seasonal antipasti, pastas, and new thin crust tavern-style pizzas. It also features an expanded wine list highlighting regions across Italian and California curated by Wine Director Bobby Joe Rinaldo. The Food Executive Chef Ben Goodnick takes Stella Barra’s new menu beyond just a pizzeria by adding artisanal antipasti dishes, fresh salads, seasonal vegetables, tavern-style pizzas, and pastas. Utilizing the freshest, local ingredients to prepare high quality simple dishes is a top priority for the Stella Barra team. New to the menu is the thin crust tavern-style pizza. This old school style of pizza is thin, light and crispy and is offered in three varieties including Sausage & Peppers topped with heritage pork, Spicy Hobbs Pepperoni and Double Cheese. Stella Barra also introduced pastas for the first time which includes traditional Bucatini Cacio e Pepe, Rigatoni Bolognese and more. Stella Barra continues to offer six of the favorite signature pizzas including the Classic Margherita, Hobbs Pepperoni and Shaved Mushroom. Pair these pizzas with the new crust dips which include warm tomato sauce, garlic butter or truffle gruyere fonduta. For gluten-free diners, both gluten-free pasta and pizza are available. Find Stella Barra in Chicago, North Bethesda, Hollywood and Santa Monica. a

630-483-2256

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Food Industry News® March 2020

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NEW LOOK! Together, Celebrating 60 yearS in business!

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Inspired by the power of the lightning bolt and a nod to our Greek Heritage, the new GARC and GARA logos have recently been updated with a new and modern feel. Symbolizing power and strength, the lightning bolt is a subtle element in the new name-driven logos. GARC is the power of partnership throughout the restaurant community. GARA is the philanthropy through partnership supported by GARC.

GARC is an alliance of restauranteurs utilizing the power of many working as one. GARC delivers savings and efficiencies to independent restauranteurs by leveraging an aggregate purchasing volume to negotiate discounts with manufacturers, distributors, and service providers.

GARA 7501 Industrial Drive • Forest Park, IL 60130 866.226.5196

Jiminy Chips know that fresher is better, and fresh products made from locally grown ingredients –and made fresh on the spot– are a big draw. To that, Jim Vadevoulis created the Jimmy SnacKing, the industry’s premium potato chip-making machine and it’s tough to not fall in love with. Fresh sweet potato chips? Easy. The difference between these freshly-produced chips and mass-produced, preservative-laden chips is immediate. The machine is leased, so there’s no risk. Once you start offering samples, customers can’t wait to buy a bag. The Jimmy SnacKing offers unique snack options to capitalize on current trends in healthy snacking. In a University of Chicago study, almost 100% of consumers who samples Jimmy Chips loved their taste and freshness. It has increased overall same store purchases without cannibalizing other chip sales. Private label your own chips and bring in options that are unique to your operation: sea salt, salt & vinegar, ranch, BBQ or offer your own flavor-of-the-month; the possibilities are only limited to your imagination. The machine will only take up about six feet by twelve feet of floor space. All slicing and frying takes place in the closed unit, ensuring optimum safety for your staff. The Jimmy SnacKing can turn out thousands of chips an hour, allowing you to restock all day long. Cleanup is very easy. It packs a lot of profit-potential into a very small footprint. The Jimmy SnacKing has been praised by REAL SIMPLE Magazine as creating “chips with enough character to stand on their own.”Whether in a grocery store, at a kiosk or in the deli/bakery section, here’s where a warm, fresh chip is king.” The complete operation is turn-key simple with the provided machine, supplies and ingredients; all you need to add is an operator and let the profits happen. Visit jiminysnacking.com.

“Imagination was given to man to compensate him for what he is not, and a sense of humor was provided to console him for what he is.” – Oscar Wilde march 2020 41-48.indd 42

GARA is the charity arm of the Greek American Restaurant Cooperative. GARA pledged $250,000 to the Hippocratic Cancer Research Foundation that was given over a three-year period. Nearly half of all men and one-third of women in the United States will develop cancer during their lifetime. The mission of the Hippocratic Cancer Research Foundation is to discover, develop and implement effective new treatments for patients with cancer by advancing groundbreaking research. Our goal — to eliminate cancer and save lives — is ambitious but achievable. The Hippocratic Cancer Research Foundation’s diverse network of donors will provide the philanthropic support to fund interdisciplinary research teams at the Robert H. Lurie Comprehensive Cancer Center of Northwestern University, empowering their world-class investigators to join forces and address the most urgent questions in the fields of cancer biology and oncology in daring and innovative ways. By investing in “out of the box” research, with an emphasis on translational cancer research, the HCRF will accelerate and heighten the impact of scientific discoveries.

Cost of a Powerpoint Presentation The cost of creating a PowerPoint presentation is totally depended upon the contents which arrange in the slides, time duration of making that PPT and creative efforts. Normally, per PPT slide cost is from $20 to $45 but it depends upon the other factors as well. Look at an average of $35 per slide. So, it totally depends upon the company and your requirements.

2/11/20 3:42 PM

Food Industry News® March 2020

PROFESSIONAL PROFILE: Steve Fotos Steve Fotos has more than 30 years of experience in the restaurant and hospitality industry and is now the owner/operator of over 13 restaurants of various culinary concepts. He knew he wanted to do something extraordinary from a young age. Little did he know, his ever-growing business and culinary expertise would launch him into a whirlwind adventure in the breakfast world. Before beginning his career with the Fotos Group, he worked for his family’s restaurant, in Glen Ellyn. It was there where he realized his ongoing passion for the industry, working alongside his father Leo who taught him the foundations of a well-run restaurant. Throughout his career, Fotos has experience as a lead trainer, supervisor and restaurant manager, at several restaurant concepts. He currently serves as the CEO (owner/operator) at several of his establishments including: The Southern Belle’s restaurants (5 locations), Briki Café, Milhurst Charhouse and Banquets, Juicy-O (2 Locations), and his new projects The Southern Café Of Roselle and The Southern Café of St Charles, in conjunction with his Southern Café partner George Kouvelis. His passion is never ending as he is in the works with his culinary team developing a new BBQ concept coming in 2020. The greatest lesson Fotos has learned in his professional career has been to treat others as you would want to be treated and to confide in your team. He also believes that the greatest successes have come from learning and growing with his team. A strong team is the cornerstone to any successful franchise. Fotos truly feels that there hasn’t been a day he hasn’t been excited to go into work because of the people he works with and the company’s culture. Fotos feels culinary inspiration can strike at any time and place, and every culinary interaction can be used as a teaching moment.

Tour Tips From Kiplinger Budget tours may lure you in with a low sticker price, then charge for everything from day excursions to meals to airfare within your destination country. Check the itinerary for what is included. Visas, gratuities and other fees are commonly excluded from the sticker price. Ask if prices are fixed or could increase after you sign up—say, because of currency fluctuations. Before purchasing flights, check whether departure dates are guaranteed or contingent on a minimum number of guests. If a hotel name isn’t specified in the itinerary, it could mean it hasn’t been booked yet.

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Increase Server Retention by 50% With Exciting New Hospitality Tech 2019 was the most difficult year in labor for all U.S. restaurants, with turnover reaching a whopping record high of 74.9%. We feel you. Have you heard about Tablee? Reported by Free Range restaurant group, this new technology helped them increase server retention by 50%, and decrease food compensation by 15% - in as soon as 60 days. Sounds like a game changer, right? In fact in 2019, Tablee was voted 2nd place as the product that is most likely to have a game-changing effect in the restaurant industry, by Foodservice Consultants International in Milan. Imagine a smartwatch for each of your servers, that would tell them exactly where they’re needed - either a table that needs another round, or dessert, or the check. Your servers get a lot more done, and everyone is happy. I know what you’re thinking: what if the servers hate this? Well, sounds like servers love it, they are getting more tips with happier guests and more tables - as shown on the Tablee website. Hallelujah. And the cost? $10 per table per month, you can also try it and return in 90 days if you’re not satisfied with its superior functionality.

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Zenb Vegetable Small Snacks Offer Five New Restaurant Culinary Flavor Profiles Equipment and ZENB, a plant-based food company known for its organic Kitchen Supply vegetable snacks, proudly announces the debut of ZENB Veggie Store Opens Second Bites, a bite-sized snack that offers Location on Chicago’s a delectable new way to get a full cup of vegetables into your daily Northwest Side diet. Available in five distinct flavor New to the Avondale neighborhood is Gator Chef, a restaurant equipment and kitchen supply store that specializes in both new and used equipment. Located just off the Kennedy Expressway between Addison and Belmont, Gator Chef has just opened a brand new 7500 square foot showroom featuring a variety of smallwares and other cash and carry items. The new store will offer thousands of these smaller items to help serve local businesses in nearby neighborhoods throughout Chicago. Disposable items such as paper products, straws, and takeout containers will all be available for any restauranteur or business owner to purchase. Other smallwares such as cleaning supplies and chemicals for daily operations will be available as well. The Avondale neighborhood, as well as all of Chicago, has long been an area rich in culture, diversity, and great food. Sales and Operation Manager Michael Wartan hopes to “better serve the local Chicago area with a range of items fit for any type of food establishment.” From pizza to tacos to salads and everything inbetween, Gator Chef is very excited to be able to service such a great and diverse city home to some of the best restaurants in the country. Along with cash and carry items, Gator Chef will also have on-hand industry experts available to consult with restauranteurs and new business owners to help answer any questions.

profiles, ZENB Veggie Bites are chefcrafted to highlight the flavor of the vegetable among other distinct spices and ingredients. Each pouch of ZENB Veggie Bites offers a full cup of vegetables, is a good source of fiber (see ZENB.com for nutritional info and fat content), and comes in a resealable package of six, allowing for easy plantbased snacking that can be enjoyed now and later. ZENB’s Veggie Bites are unique in that the vegetable is the first ingredient listed on the label and because the brand utilizes whole vegetables including the corn with the cob, beets with the peel, edamame with the pod, sweet potato with skin, and red bell pepper with stem and seeds. This unique approach offers more fiber for the consumer while honoring the full savory but sweet taste of the vegetable. Each plant-based ingredient sourced for the ZENB Veggie Bites is USDA-certified organic, vegan, gluten free and non-GMO with no artificial flavors, colors or preservatives. The ZENB Veggie Bites are available in five delectable flavors: Sweet Potato, Sweet Corn, Summer Beet, Edamame and Red Bell Pepper. They are available direct-to-consumer via single sale and subscription boxes on ZENB.com, starting at $17.99 with subscription. ZENB is also offering Samplers featuring its Veggie Bites and Veggie Sticks for 50% off with free shipping - only $6.99. Subject to terms and conditions, please see ZENB.com for more information.

Photo by Erik Marthaler, @erikmarthaler

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Food Industry News® March 2020

Care Roofing: 40 Years of Servivce

Spring is coming, and with it appears the damage from winter; you’re going to need professionals to fix those leaks. Care Roofing is family-owned and operated with 4 generations of quality roofing experience. They offer commercial roofing services in Brookfield, Chicagoland and the surrounding areas. Care Roofing has the knowledge, expertise, and experience to complete a roofing project quickly and professionally. Care Roofing is multi-state licensed and fully insured; so you can relax and be assured that you have contracted a dependable and reliable Roofing contractor. At Care Sheet Metal & Roofing Inc., the team offers repairs, re-roofing, roof Iinspections and new roof Installations of all types/specifications that fit specific job requirements. Established as Care Sheet Metal & Roofing Inc. in Chicago in 1975, they expanded to South Florida in 1992 working on the aftermath of Hurricane Andrew. Why Choose Care Roofing? Top Quality Workmanship Certified with All Major Roof Manufacturers’ OSHA-Certified to Provide Safe Working Environment Competitive Pricing Diversified Roof System Professionals Catastrophic Storm Damage Specialists (Xactimate Trained) See their ad on page 23.

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Photo by Collin Pierson

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Food Industry News® March 2020

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AROUND CHICAGO With Valerie Miller

Photo by Collin Pierson

Photo by Erik Marthaler, @erikmarthaler

Restaurant Safety & Security Risks

The Return of An Icon: Gene & Georgetti Gene & Georgetti, Chicago’s original steakhouse since 1941, is setting the stage for a comeback befitting of the restaurant’s legendary status. After suffering a kitchen fire in October 2019 at its downtown location in the heart of River North (500 N. Franklin St.), the Durpetti family, who own the iconic destination, is planning a symbolic reopening that pays homage to a rich past while celebrating the future of the Gene & Georgetti name. In so doing, the family is pleased to announce strategic relationships with Gerard Centioli of ICON INC and Janet Isabelli of Isabelli Media Relations. Leading the restaurant into its next chapter is Michelle Durpetti, daughter of longtime owner Tony Durpetti; she represents the third generation of Gene & Georgetti’s independently-owned family leadership. Having grown up in the restaurant and watching and working alongside her father for decades, her vision for the future embraced the expansion of the “Gene’s” family is unmatched. “Gerard (Centioli) and Janet (Isabelli) are two of the most respected leaders in their industries,” said Durpetti. “Gerard, alongside ICON Co-Founder Richard Melman, has developed iconic brands and created formidable restaurant concepts. As a Senior Partner and Senior Vice President at Lettuce Entertain You Enterprises, Inc. his vast experience is invaluable. “For more than two decades, Janet has led marketing campaigns for some of the nation’s most renowned hospitality companies, many of whom I admire. Her meaningful relationships with the press, coupled with her deep knowledge of modern marketing strategy and integration, will play a critical role as we share the Gene & Georgetti story far and wide.” Gene & Georgetti’s Rosemont location (9421 Higgins Rd.) has provided continued employment and advanced training opportunities for the restaurant’s downtown staff during the downtown rebuild. The suburban location celebrates five years in 2020 and serves a menu filled with the signature dishes for which Gene & Georgetti’s is acclaimed, as well as frequent specials that champion the Durpetti family’s Tuscan heritage. The Estate by Gene & Georgetti in Rosemont also features adjoining private function space – ideal for both social and corporate functions – for 12 to 275 people. With the momentous reopening comes refurbished interiors, newly introduced menu items and reimagined branding, all of which stay true to the restaurant’s beloved legacy. “We are excited for all that lies ahead,” added Durpetti. “The sheer outpouring of support from the community has reminded us of how much Gene & Georgetti means to others. We are fortunate to have the best possible team – both staff who have been with us for years, as well as exciting new partners – standing beside us as we march forward. We are ready to welcome the world back to the place so many consider home.” Founder, President & CEO of ICON, INC (ICON) and Senior Partner & Senior VP of Lettuce Entertain You Enterprises, Inc. (LEYE), Gerard Centioli is a second generation restaurateur and one of the most seasoned industry veterans. He started working in the kitchen with his father when he was nine years old.

march 2020 41-48.indd 45

The dining business is very challenging. Restaurant safety doesn’t have to be. Employee turnover, equipment failure, and a dozen other factors can make or break the bottom line. On top of the typical issues, a manager also has to deal with restaurant safety and security. A restaurant faces risks from both inside and outside its walls. Threats to your restaurant safety: n Employee Theft n Identity Theft n Armed Robbery n Violence n Vandalism n Parking Lot Accidents n Slips and Falls n Obscured Interiors n Cooking Fires First, security devices such as video cameras and access controls can reduce risk. Panic buttons shorten response times and save lives in the case of a robbery. Security cameras can be useful to identity thieves. A combination of a Point-of-Sale (POS) system with video recording can help prevent the majority of employee theft, saving your business thousands of dollars. Secondly, even the presence of security signs and related equipment can help act as a deterrent to violence and vandalism. Lastly, creating a smart security plan with an experienced vendor will protect your business for years to come. We understand the needs of fastfood restaurants, and those that deliver have their own set of security challenges. We look at every facet of a dining establishment when making recommendations. Alarm Detection Systems protects hundreds of restaurants throughout Chicago and Illinois. We want to be your one-stop-shop for affordable alarms. Whether you purchase an alarm system from us or not, we are happy to provide accurate information to protect your business. Serving our local community is important to us. That is why we have been selling business alarms in Chicago for over 50 years. Alarm Detection Systems has decades of experience protecting businesses. Our Commercial Security Consultants can assist you at 630.844.6322 See their ad on page 47.

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Food Industry News® March 2020

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DESTINATION: CRYSTAL MOUNTAIN RESORT-THOMPSONVILLE, MICHIGAN

Getting There: Fly/Drive Flights out of Chicago O’Hare or Chicago Midway airports to Traverse City, Michigan Driving Time is approximately five hours from Chicago Crystal Mountain is a familyowned, four-season resort destination, located 28 miles southwest of Traverse City, Michigan and a short drive from Sleeping Bear Dunes National Lakeshore. The resort features, lodging, dining, two championship golf courses, shopping and more. Another highlight here is their spa. The Crystal Spa is an 18,500 square foot, LEED Certified Oasis Over 40 heart Years ofof Serving the Food Industry it at the Crystal Mountain, REPAIRS IN: INSURED honors the art andFULLY natural beauty n Steam Tables n Shelving RELIABLE of Northern Michigan in a setting n SS Tables n Sinks that awakens and inspires. SATISFACTION n Oven Doors GUARANTEED Winter outdoor recreation n Counters n Fry Baskets and activities KOP include: cross Industries n Back Splashes country skiing, snowshoeing, n Walk In Floor Replacement Art Kopacek n Custom Fabrication snowboarding, fat tire snow (630) 930-9516 n SS Wall Covering kopindustries.com biking and ice skating. There are 58 downhill slopes for skiing. If you’re skiing for the first time, take a private lesson. They offer ski and snowboarding lessons for all age levels too. Events in March include a Spring Carnival which will be held Mar. 13-14, 2020, celebrating spring the “Up-North” way with all kinds of snow-filled fun! Fun-in-the-sun costumes are highly encouraged. There are events and activities for the whole family to enjoy. Don’t miss out on Celts & Kayaks, a fun filled St. Patrick’s weekend with plenty of activities for everyone, including Crystal Mountain Epic Kayak on the Snow Race Mar.21, 2020. Accommodations include cottages, one, two, or three bedroom condos, hotel rooms, resort residences and more. If you want to be near where all the action is, I recommend the Hamlet. They are located in the heart of the resort between Crystal Spa and the slopes and a short distance away from the Park at Water’s Edge. The Mountaintop offers accommodations with breathtaking panoramic views and ski-in/ski-out convenience. It is perched at the top of Crystal Mountain overlooking the beautiful Betsie River Valley and beyond. The Inn at the Mountain is also located in the heart of the village next to the Crystal Center Conference building, Crystal Spa and across from the Park at Water’s Edge Outdoor Pool and close to the slopes. It’s all depends on your style. Crystal Mountain Resort is located at 12500 Crystal Mountain Drive in Thompsonville, Michigan. It is the ideal vacation spot any time of year. For reservations and more info visit – crystalmountain.com

Your Welding Shop On Wheels

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

TRAVEL With Valerie Miller

KOP Industries On-Site Welding & Fabrication kopindustries.com

Sell Old Gift Cards

At www.giftcardgranny .com, you can sell the card to a partner site at the offered rate or list it for sale at a price you choose (you’ll pay a fee of about 10% to 15% to the listing site). You’ll receive a check in the mail or a credit to your PayPal or bank account.

Redeem credit card rewards

Log in to your account and look for an option to redeem cash back, points or miles. You may choose to get a check in the mail, a credit toward your bill, or a deposit into your bank account, or to exchange points or miles for travel bookings, gift cards or merchandise.

“Success in business requires training and discipline and hard work. But if you’re not frightened by these things, the opportunities are just as great today as they ever were.”

KOP Industries On-Site Welding & Fabrication

– David Rockefeller PHOTOS COURTESY OF CRYSTAL MOUNTAIN

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Food Industry News® March 2020

Page 47

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TUESDAY, MARCH 24TH, 5-8:30 PM • Moretti’s Chicago, (Edison Park) 6727 N Olmstead, Chicago, IL Guest Speakers: Jordan Himmel, Owner, Gino’s East • Corey Kaplan, Owner, NYC Bagel Deli • Phil Siddu,Owner, Dinehive Raffles • Direct Vendor Contacts

Tuesday March 24, 2020 will be our next Shmoozefest event. This free industry-only event will feature a panel of experts discussing best practices to stay profitable and overcoming challenges associated with third party delivery orders. These relationships often become unprofitable due to high commissions charged by companies like

GrubHub, Doordash, UberEats and others. Join us as our panel discusses how to overcome increasing delivery order food and labor costs, increasing regulations impacting food handling and delivery, increased competition from delivery-partners and the solutions to manage your delivery services.

No RSVP Needed! Open to Chicagoland Food Business Professionals. Must be 21 to attend. Business Card Required.

JOIN THESE GREAT CO-SPONSORS!

CO-SPONSOR OUR NEXT EVENT! For information on this event, call Cary Miller at 847-699-3300 Huntington_Bank_2C_Process

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